Toast chiles on a griddle. Remove and place in a bowl. Cover with boiling water and let stand for 20 minutes. In a hot cast iron pan, roast the onion, garlic, tomatillos, and green tomatoes. Roast until well charred on all sides. Place in a bowl and let cool. Meanwhile grind peppercorns and cloves in coffee grinder. When the vegetables are cool enough to handle peel off the charred skin and puree them in a blender with the hoja santa leaves, drained chiles, and spices. In hot pot, heat the lard, add the pureed strained sauce, and cook for 5 minutes. In a small bowl, add the masa harina and water. Mix until well blended. Add this mixture to the sauce and cook for 5 minutes more, until done. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]

" 33730,"Wheatberry Salad 1 cup hard winter wheatberries Kosher salt 1 cup finely diced red onion (1 onion) 6 tablespoons good olive oil, divided 2 tablespoons balsamic vinegar 3 scallions, minced, white and green parts 1/2 red bell pepper, small diced 1 carrot, small diced 1/2 teaspoon freshly ground black pepper Instructions: Place the wheatberries and 3 cups of boiling salted water in a saucepan and cook, uncovered, over low heat for approximately 45 minutes, or until they are soft. Drain. Saute the red onion in 2 tablespoons of olive oil over medium-low heat until translucent, approximately 5 minutes. Turn off the heat and add the remaining 4 tablespoons (1/4 cup) of olive oil and the balsamic vinegar. In a large bowl, combine the warm wheatberries, sauteed onions, scallions, red bell pepper, carrot, 1/2 teaspoon salt, and the pepper. Allow the salad to sit for at least 30 minutes for the wheatberries to absorb the sauce. Season, to taste, and serve at room temperature. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gruner Veltliner]" 33731,"Creme Brulee 4 cups heavy cream 6 large egg yolks
1 cup granulated sugar
2 teaspoons vanilla extract
1/2 cup turbinado sugar Instructions: Preheat the oven to 325 degrees F. Bring the cream to a simmer in a medium saucepan over medium heat. Remove from the heat. Whisk together the egg yolks and granulated sugar in a medium bowl until they are pale yellow and thickened. Whisk the warm cream into the egg mixture, a small amount at a time. Add the vanilla extract and whisk until mixed in. Pour the custard into six 8-ounce custard dishes. Put the custard dishes in a deep baking dish lined with a tea towel. Pour in boiling water so that it comes halfway up the sides of the custard dishes. Bake until the custard is firm but still wiggles, about 40 minutes. Remove from the water bath and refrigerate until firm, about 1 hour Preheat the broiler. Top each custard with an even layer of turbinado sugar and broil until the sugar melts and bubbles. ","[Chardonnay, Riesling, Pinot Grigio, Sparkling wine]" 33732,"Cider-Roasted Caramelized Pears with Candied Ginger 2 tablespoons unflavored coconut oil 4 red Anjou or Bartlett pears, cored and quartered Coconut sugar, for sprinkling 1 cup apple cider Candied ginger, chopped, for topping Instructions: Preheat the oven to 400 degrees F. In a large nonstick ovenproof skillet, melt the coconut oil over high heat. Sprinkle the pears generously with sugar and place, cut-side down, in the skillet; cook until caramelized, about 10 minutes. Turn the pears over and pour in the apple cider; roast in the oven until tender, about 25 minutes. Transfer the pears to a platter. Place the skillet with the pan juices on the stovetop and cook over high heat until reduced to a syrup, about 5 minutes. To serve, drizzle the syrup over the pears and top with the candied ginger. ","[Chardonnay, Riesling, Gewrztraminer, Moscato]" 33733,"The Locomotive 1 1/2 ounces orange-flavored vodka 1/2 ounce cranberry juice
1/2 ounce lemon juice
1/2 ounce orange juice
1/2 ounce Simple Syrup, recipe follows 1 slice serrano cl
1 slice jalapeno pepper 1 cup sugar 1 cup water Instructions: Fill a cocktail shaker with ice. Add the vodka, cranberry juice, lemon juice, orange juice and Simple Syrup to the shaker. Smash the slice of serrano cl with the back of a bar spoon several times and add it to the shaker. Shake for 8 to 10 seconds and strain into a cocktail glass. Garnish with the slice of jalapeno. This cocktail may be served straight up or on the rocks. Put the sugar and water in a small saucepan. Cook over low heat, stirring, until the sugar dissolves. (Alternatively, heat in the microwave.) Store in a sealed container in the refrigerator. ","[Vodka, Cranberry, Lemon, Orange]" 33734,"Tofu Chickpea Curry 8 ounces extra-firm tofu block, cut in 1-inch cubes 1 teaspoon all-purpose seasoning 2 cups plus 3 tablespoons canola or olive oil 2 tablespoons Jamaican curry powder
1 tablespoon minced or grated fresh ginger 1 teaspoon minced garlic
1 pound potatoes, peeled and cubed
3 scallions, sliced 1 cup canned chickpeas 1 teaspoon ground allspice
1 teaspoon fresh thyme
1 small onion, diced 1/2 Scotch bonnet cl pepper, chopped, optional Accompaniments such as rice and fried ripe plantains Instructions: Season the tofu cubes with the all-purpose seasoning. Add 2 cups oil to a deep fryer and heat to 350 degrees F. Fry the tofu until golden brown, 3 to 5 minutes. In the meantime, on the stovetop, combine the curry powder, ginger, garlic, and 3 tablespoons oil in a pot and cook over low heat until all the ingredients combine together in a paste, 3 to 5 minutes. Add the fried tofu to the sauteed curry paste. Add the potatoes, onion, scallions, chickpeas, allspice, thyme, and scotch bonnet if using. Stir to combine. Add 2 cups water and simmer until all the ingredients are blended and reduced to a hearty curry stew, about 30 minutes. Serve hot with accompaniments.
","[Sauvignon Blanc, Pinot Grigio, Chenin Blanc, Tempranillo]" 33735,"Salmon Burgers with Spicy Quick-Pickled Vegetables 4 green onions, roughly chopped 1 red bell pepper, roughly chopped
One 2-inch piece ginger, peeled and roughly chopped
1 clove garlic, peeled and roughly chopped
1 tablespoon lime zest, from 1 lime
1 pound salmon, skin removed and cut into 1 1/2-inch cubes
1 1/4 cups panko breadcrumbs
1 bunch cilantro, stems chopped (about a ? cup) and leaves with tender stems reserved to top the burgers
1 tablespoon sweet chili sauce
1 teaspoon toasted sesame oil
1 tablespoon low-sodium soy sauce
Spicy Quick-Pickled Vegetables, recipe follows Nonstick cooking spray
2 tablespoons vegetable oil
1/3 cup mayonnaise
6 oblong brioche buns, sliced in half through the middle
1 1/2 cups distilled white vinegar 2 teaspoons pickling spice
Kosher salt
2 Persian cucumbers, sliced into 1/8-inch-thick rounds
1 carrot, peeled and sliced into 1/8-inch-thick rounds
1 shallot, sliced into 1/8-inch-thick rings
1 Fresno cl, stem removed and thinly sliced
Instructions: Add the green onion, pepper, ginger, garlic and lime zest to a 12-to-14 cup food processor fitted with the blade attachment. Pulse until the vegetables are finely chopped. Add the salmon, panko, cilantro stems, sweet chili sauce, sesame oil and soy sauce. Pulse to roughly chop the salmon and incorporate into the vegetable mixture. The mixture should be chunky, not a paste. Lightly coat clean hands with nonstick cooking spray and form 6 patties the same shape and size as the buns, about 1/2 cup each. Heat a large nonstick skillet over medium-high heat. Add the vegetable oil and swirl to cover the pan. Add the patties and cook until the internal temperature is 145 degrees F, about 4 minutes per side. Assemble the burgers: Lay buns cut side-up on a clean work surface. Spread the mayonnaise evenly inside all of the buns. Place a salmon patty on each of the bottom buns, top with desired amount of pickled vegetables and cilantro leaves. Place bun tops on and serve. Add the vinegar, 1/2 cup of water, pickling spice and 1/2 teaspoon of salt to a small saucepan. Over medium heat bring the mixture to a simmer, then turn off the heat and add the cucumbers, carrot, shallot and cl. Cool completely. Refrigerator in an airtight container for up to 5 days. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 33736,"Greek Chicken, Garden Vegetable and Spring Mix Salad 1 pound boneless, skinless chicken breast halves Olive oil Salt and ground black pepper, to taste 1 pkg. (8 oz.) DOLE? Extra Veggie? with Garden Vegetables 1 cup canned garbanzo beans, rinsed and drained 1 cup cherry tomatoes, halved 1 cup whole ripe pitted olives 1/2 cup thinly sliced DOLE Red Onion Greek Vinaigrette, recipe follows 1/4 to 1/3 cup crumbled feta cheese Greek Vinaigrette: 1/2 cup olive oil 1/4 cup white wine vinegar 2 teaspoons grated lemon peel 1 teaspoon dried oregano crushed Instructions: Preheat oven to 375 degrees F. Brush chicken breasts with oil; season with salt and pepper, to taste. Place chicken in 2-quart shallow baking dish; bake 25 to 30 minutes or until no longer pink in center (165 degrees F.). Cool chicken enough to handle; slice into thin strips. Combine salad blend, vegetables from pouch, garbanzo beans, cherry tomatoes, olives and red onion in large bowl. Toss with Greek Vinaigrette, to taste. Divide salad mixture on 4 large plates. Top each with sliced chicken. Sprinkle with feta cheese. Greek Vinaigrette: Whisk together 1/2 cup olive oil, 1/4 cup white wine vinegar, 2 teaspoons grated lemon peel, 1 teaspoon dried oregano crushed, salt and black pepper, to taste until well blended. Makes about 1 cup. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 33737,"Coconut Lime Butter Cookies 4 sticks (1 pound) salted butter, softened 1 1/2 cups granulated sugar
2 large egg yolks 1 tablespoon lemon zest 1 tablespoon lime zest 4 cups all-purpose flour
2 tablespoons lemon or lime juice (or 1 tablespoon of each) 1/2 teaspoon coconut extract
3 cups powdered sugar, plus more if needed 2 tablespoons cream of coconut
1 tablespoon lemon zest, plus extra for decorating 1 tablespoon lime zest, plus extra for decorating 1 tablespoon milk
1 teaspoon coconut extract
Dash of salt
1 large egg white
Juice of 1 lemon, plus more if needed Juice of 1 lime, plus more if needed Instructions: For the cookies: Preheat the oven to 350 degrees F. Using a hand or stand mixer, cream the butter and granulated sugar until combined. Add the egg yolks and mix until combined. Add the lemon and lime zest. Add the flour and mix until just combined. Next, add the citrus juice (your choice) and coconut extract and mix the dough until it comes together. Scoop out tablespoons of dough, roll into balls between your hands and place on a baking sheet. Bake until not quite starting to turn brown, 12 to 13 minutes. Remove from the oven but keep the cookies on the baking sheet for 3 to 4 minutes. Use a spatula to move them to a cooling rack to cool completely. For the icing: Add the powdered sugar, cream of coconut, lemon and lime zest, milk, coconut extract, salt, egg white and lemon and lime juice to a large bowl. Whisk thoroughly until combined, adding either more powdered sugar or more juice until it reaches a pourable but still thick consistency. Drizzle the icing across the cookies in several lines, and then repeat in the other direction. Sprinkle the cookies with extra zest before the icing sets. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]

" 33738,"Latin-American Filet Mignon with Avocado and Jicama Salsa 2 (8-ounce) filet mignon steaks Kosher salt and coarsely ground black pepper 2 tablespoons olive oil 4 ripe tomatillos, husked, rinsed and diced 1 medium jicama, peeled and cubed 2 avocados, peeled and cubed 1/2 red onion, sliced 6 red grape tomatoes, halved 4 garlic cloves, minced 1/2 jalapeno, minced 1/2 lime, juiced 3 tablespoons red wine vinegar 1/2 cup olive oil 1/2 cup finely chopped parsley leaves 1/2 cup finely chopped cilantro leaves 1 teaspoon kosher salt Instructions: Preheat oven to 450 degrees F. Season filet mignon steaks generously with salt and pepper. In a heavy, ovenproof skillet, heat olive oil over medium-high heat until almost smoking. Pan-sear the steaks, only on 1 side, for 2 minutes until a crust forms. Transfer the pan to the oven and roast for 10 minutes or until cooked medium rare. To prepare the salsa: Toss together the tomatillo, jicama, avocado, red onion and grape tomatoes. Pour half the chimichurri sauce into the salsa and toss gently to coat. Serve the steaks, crust side up, with salsa and remaining chimichurri. To prepare the Chimichurri: Combine garlic, jalapeno and lime in a small bowl. Whisk in vinegar and olive oil. Stir in parsley and cilantro. Add salt, cover and let stand 2 hours to allow the flavors to marry. ","[Malbec, Tempranillo, Garnacha, Pinot Noir]

" 33739,"Peanut Butter and Jelly Sandwich Cake 1 stick unsalted butter, at room temperature, plus more for the pan All-purpose flour, for the pan 1 18.25-ounce box white cake mix, plus required ingredients 1 cup creamy peanut butter 1 1/2 to 2 cups confectioners' sugar 2 to 3 tablespoons milk 3/4 cup grape jelly Instructions: Butter a 9-inch-square cake pan, line with parchment, then butter again and dust with flour. Make the cake mix and fill the pan three-quarters full (you'll have batter left over). Bake at 350 degrees F until a toothpick comes out clean, 30 to 35 minutes. Let the cake cool in the pan 10 minutes, then turn out onto a rack and let cool completely. Transfer the cake to a work surface. Trim off the top using a serrated knife, then slice the cake in half horizontally. Beat the butter and peanut butter with a mixer until smooth. Alternate adding the confectioners' sugar and milk, beating after each addition, until the frosting is fluffy and smooth. In another bowl, whisk the grape jelly until it is loose and spreadable. Spread a thick layer of peanut butter frosting on the bottom cake half. Spread the grape jelly on top of the peanut butter frosting, making sure to reach the edges. Top with the remaining cake layer. Cut the cake in half diagonally and transfer to a serving plate. Separate the halves slightly to show the filling. ","[Chardonnay, Riesling, Moscato, Sauvignon Blanc]

" 33740,"Cinnamon-Ginger Nuts 1 cup walnuts 1 cup blanched hazelnuts 1 cup unsalted roasted cashews 1 cup unsalted roasted pistachios 1/2 cup sugar 1 1/2 teaspoons ground cinnamon 1 teaspoon ground cardamom 1 teaspoon kosher salt 1/2 teaspoon ground allspice 1/2 teaspoon ground ginger Instructions: Preheat the oven to 325 degrees F. Coat a baking sheet with cooking spray. Whisk 1 egg white in a large bowl until frothy. Add the nuts and stir until evenly coated. Add the spice mix and toss to coat. Spread the nuts in a single layer on the prepared baking sheet. Bake, stirring occasionally, until toasted and just dry, about 25 minutes. Let the nuts cool completely on the baking sheet (they will crisp as they cool). Break up any clusters. ","[Chardonnay, Riesling, Gewrztraminer, Moscato]" 33741,"Barley Salad With Ham and Black-Eyed Peas 3/4 cup quick-cooking barley 2 cups frozen black-eyed peas 3 tablespoons extra-virgin olive oil 3 tablespoons sherry vinegar or red wine vinegar 2 tablespoons light mayonnaise Kosher salt and freshly ground pepper 7 ounces mixed baby greens (about 12 cups) 3/4 pound deli ham (preferably low sodium), in 1 piece, chopped 1 1/2 cups cherry tomatoes, halved 5 radishes, chopped 4 scallions, chopped 2 tablespoons chopped dill pickles or cornichons Instructions: Bring a medium pot of water to a boil. Add the barley, then reduce the heat to medium and simmer 7 minutes; add the black-eyed peas and continue cooking until both the barley and black-eyed peas are tender, about 5 more minutes. Drain and rinse under cold water.
Whisk the olive oil, vinegar, mayonnaise, 3/4 teaspoon salt, and pepper to taste in a large bowl. Add the greens, ham, tomatoes, radishes, scallions, pickles, barley and black-eyed peas and toss. Divide among plates. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]" 33742,"El Bait Shop Wings 1 cup brown sugar 1/2 cup barbeque dry rub, such as Mo' Rub 1/4 cup paprika 2 pounds chicken wings Canola oil, for frying
Instructions: In a large bowl, combine the brown sugar, dry rub and paprika. Add the wings and toss to coat.
Heat the oil in a large pot or fryer until a deep-frying thermometer inserted in the oil registers 350 degrees F. Line a baking sheet with paper towels. Fry the wings in batches until cooked through, 8 to 10 minutes. Transfer with a slotted spoon to the prepared sheet to drain excess oil.
Place on a serving tray and serve immediately. ","[Zinfandel, Syrah, Malbec, Tempranillo]" 33743,"Sage Creamed Corn Bruschetta with Prosciutto 1 tablespoon unsalted butter 2 garlic cloves, sliced 6 sage leaves 4 ears corn, kernels removed Salt and pepper 1/2 cup heavy cream Slices of grilled country bread 15 slices prosciutto, about 1/2 pound Instructions: In a skillet over medium-high heat, lightly brown the butter. Add the garlic and cook until it is light brown. Add the sage and cook until aromatic. Add the corn kernels and cook for 1 minute. Season with salt and pepper. Pour in the cream and simmer until it is reduced by half, about 4 to 5 minutes; let cool. Spoon the corn over the bread and serve with a slice of prosciutto on each. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]" 33744,"Stuffed Cabbage Leaves with Paprika Tomato Sauce 9 slices white bread, crusts removed, cut into 1/2-inch cubes 1 cup milk 1 1/2 pounds ground meat of your choice 2 tablespoons chopped fresh parsley 1 tablespoon chopped fresh sage 1 tablespoon finely chopped garlic 1 tablespoon sugar 11/2 tablespoons salt 1 teaspoon freshly ground black pepper 12 large cabbage leaves, preferably Savoy cabbage 5 tablespoons extra-virgin olive oil 1 cup diced onion 1 tablespoon finely chopped garlic 1 tablespoon tomato paste 4 teaspoons sweet paprika 2 cups chicken stock 1 cup prepared tomato sauce or 1 cup diced tomatoes 2 tablespoons balsamic vinegar 1 tablespoon sugar 4 leaves fresh sage or 4 sprigs thyme Salt Freshly ground black pepper Instructions: First, make the filling for the Stuffed Cabbage Leaves: Put the bread cubes in a small mixing bowl, add the milk, and leave the bread to soak until it is completely saturated. With your hands, squeeze out the excess milk. Discard the milk and add the soaked bread to a large mixing bowl with the meat, parsley, sage, garlic, sugar, salt, and pepper. Mix well, cover with plastic wrap, and refrigerate. Bring a pot of water to a boil and prepare a large bowl full of ice water. Add the cabbage leaves to the pot and blanch them in the boiling water just until they are slightly wilted, about 1 minute; drain them and immediately transfer the leaves to the ice water. When the leaves are cold, remove them from the water and pat them dry. With a small, sharp knife, cut the thick part of the stem from each cabbage leaf. Place a heaping 1/2 cup of the filling in the center of each cabbage leaf. Fold the sides of the leaf over the filling, overlapping them slightly, and then, starting at the stem end, roll up the leaf into a compact bundle. Set aside. Preheat the oven to 400 degrees F. Meanwhile, make the sauce: Heat a large heatproof saucepan over medium-high heat. Add the olive oil, onion, and garlic and saute until the vegetables are translucent. Add the tomato paste and paprika and saute briefly. Then, stir in the chicken stock, tomato sauce, balsamic vinegar, sugar, and sage. Season, to taste, with salt and pepper. Simmer for 5 minutes. Arrange the stuffed cabbage leaves neatly in a single layer in the saucepan. Bring the sauce back to a boil. Transfer the pan to the preheated oven and bake until the bundles are cooked through and firm to the touch, 25 to 30 minutes. To serve, use a large spoon to transfer the rolls to a platter or individual heated plates. Spoon the sauce over and around them. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 33745,"Hatch cl Cream Cheese Dip 1 Hatch green cl or 1 cup canned diced Hatch chiles 1 tablespoon canola oil
1/2 cup finely chopped scallions, white and light green parts only, plus 2 tablespoons sliced dark green parts, for garnish (4 to 5 scallions)
1 pound cream cheese, at room temperature Kosher salt and freshly ground black pepper 1/2 cup sour cream
2 cups Mexican blend shredded cheese (8 ounces)
1 teaspoon lime zest (2 limes)
Blue and white tortilla chips, for serving
Instructions: Preheat the oven to 375 degrees F. Place the Hatch chiles on a burner over medium-low heat until the skins char and blister; this will happen very quickly. Remove to a bowl, cover with plastic wrap and set aside for 15 minutes to steam. Heat a 10-inch cast-iron skillet over medium heat and add the canola oil, swirling the pan to coat. Add the scallions and cook until slightly softened, stirring, 1 to 2 minutes. Meanwhile, peel and seed the cl and then it cut into medium dice. Turn the heat under the skillet to low and add the chiles, cream cheese and some salt and pepper. Cook, stirring often, until the cream cheese is melted. Add the sour cream, 1 1/2 cups of the shredded cheese, and the lime zest. Smooth the top and then sprinkle with the remaining 1/2 cup shredded cheese. Bake until the cheese is melted and bubbly and just starting to brown, about 15 minutes. Garnish with the dark green scallions and serve with tortilla chips. ","[Chardonnay, Sauvignon Blanc, Riesling, Gouda]" 33746,"Mashed Potato Skins 6 slices bacon 2 pounds small Yukon gold potatoes, halved 1 cup buttermilk Salt and freshly ground black pepper 1/4 cup fresh chives, chopped 1/2 cup extra-sharp cheddar cheese, yellow or white Instructions: Preheat the oven to 350 degrees F.
Arrange the bacon on a sheet pan and bake for 12 to15 minutes until crisp. Cool and chop.
Put potatoes in a medium sauce pot and cover with cold water. Bring the water to a boil and season with salt. Cook until tender, about 15 minutes. Drain and mash potatoes with buttermilk and season with salt and pepper. Stir in the chives, Cheddar and fold in bacon. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 33747,"Almost-Famous Spinach-Artichoke Dip Kosher salt 2 10-ounce bags spinach, stems removed 1 tablespoon unsalted butter 2 tablespoons minced onion 1 clove garlic, minced 2 teaspoons all-purpose flour 1 1/4 cups whole milk 1/2 teaspoon fresh lemon juice 1 teaspoon Worcestershire sauce 1 1/4 cups grated Parmesan cheese 1/4 cup sour cream, plus more for serving 1/2 cup shredded white sharp cheddar cheese 1/2 cup frozen artichoke hearts, thawed, squeezed dry and roughly chopped Tortilla chips and salsa, for serving Instructions: Bring a large pot of salted water to a boil. Stir in the spinach and cook until bright green, about 30 seconds. Drain and rinse under cold water; squeeze out the excess moisture, then finely chop. Melt the butter in a large saucepan over medium heat. Add the onion, garlic and 1/2 teaspoon salt and cook until the onion is soft, about 2 minutes. Add the flour and cook, stirring, until lightly toasted, about 1 minute. Whisk in the milk and cook, whisking constantly, until thickened, about 1 minute. Remove from the heat. Stir in the lemon juice, Worcestershire sauce, Parmesan and sour cream. Return the pot to medium heat. Add the spinach, cheddar and artichokes and stir until the cheese melts and the dip is heated through. Serve warm with tortilla chips, salsa and sour cream. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 33748,"Ginger Chips 6 ounces ginger, young Salt and pepper to taste Olive oil Cornstarch Instructions: Peel ginger. Slice against the grain of the root to prevent chips from being stringy. When slicing, slice pieces as thinly as possible. If young ginger is not available, use of common ginger can be substituted. In the case of using common ginger, after slicing, rinse pieces in cold water and let soak for at least 12 hours, occasionally changing water. This will remove sharpness, so that it won't be overpowering. Heat a saute pan with olive oil. Heat to about 300 degrees F. Lightly dust ginger chips in cornstarch and fry in hot oil. Turn chips for even cooking. When golden brown, remove. Store on a towel-lined plate to absorb any excess oil. Use as desired. ","[Riesling, Gewrztraminer, Pinot Grigio, Sauvignon Blanc]" 33749,"Collard Greens with Smoked Turkey Wings 2 white onions, diced 6 cloves garlic, minced 1 1/2 tablespoons vegetable oil 1 smoked turkey wing 2 cups chicken stock 5 pounds collard greens, cleaned and stems removed Salt and pepper 1 teaspoon crushed red pepper 1/4 cider vinegar Instructions: Saute onions and garlic in oil until soft and add turkey wing. Add chicken stock and chopped or torn greens. As greens cook down, add water as needed and season with salt, pepper and crushed red pepper. Cook until tender, about 45 minutes. Serve with vinegar on the side. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 33750,"Buff Smoothie 4 ounces plain, low-fat soy milk 4 ounces acai, grape, or pomegranate juice 4 ounces frozen banana 4 ounces frozen strawberries 4 ounces frozen blueberries 4 ounces frozen peaches Instructions: Combine the soy milk, juice, banana, strawberries, blueberries, and the peaches in the carafe of a blender. Cover and refrigerate overnight or up to 8 hours. In the morning, or when the fruit is partially thawed, put the carafe on the base of the blender, start at the lowest speed and slowly accelerate to medium, until you achieve a vortex. Blend on medium for 1 minute. Increase the speed to high and blend for an additional minute. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 33751,"The Best Quiche Lorraine 1 cup all-purpose flour, plus more for dusting (see Cook's Note) Kosher salt
1 stick (8 tablespoons) cold unsalted butter, cut into small pieces
3 to 5 tablespoons ice water
1 tablespoon unsalted butter 1 small yellow onion, very thinly sliced
Kosher salt and freshly ground black pepper
4 ounces slab bacon, cut into 1/2-inch pieces
2 teaspoons fresh thyme leaves
1/2 cup shredded Gruyere (about 2 ounces)
1 cup heavy cream
2 large eggs
Instructions: For the pastry crust: Pulse the flour and 1/2 teaspoon salt in a food processor until combined. Add the butter and pulse until the flour looks like cornmeal. Sprinkle in 3 tablespoons 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 2 more tablespoons ice water, 1 tablespoon at a time, and pulse again. Transfer the dough to a sheet of plastic wrap and pat into a disc. Wrap tightly and refrigerate until firm, at least 1 hour and preferably overnight.
Lightly flour a work surface, then roll the dough into an 11-inch round, about 1/8 inch thick. Center the dough in a 9-inch fluted tart pan with removable bottom, with an even overhang of dough all around. Press the dough into the edges of the pan and the fluted sides. Roll the rolling pin over the top to cut off the extra dough (discard the extra). Poke the bottom and sides all over with a fork. Chill until completely cold, about 30 minutes.
Meanwhile, position an oven rack in the lower third of the oven and preheat to 375 degrees F.
Press a piece of parchment over the chilled crust, then fill with pie weights, raw beans or rice. Put the pan on a baking sheet. Bake until the crust is set and golden around the edges, about 40 minutes. Carefully remove the parchment and weights. Return to the oven and bake until the crust is dry and slightly golden, about 15 minutes more. Let cool completely, about 30 minutes.
For the filling: Combine the butter, onion, 1/2 teaspoon salt and 1/2 cup water in a medium skillet over medium-low heat. Cook, stirring occasionally, until the onions are completely softened and all the water has evaporated, about 30 minutes.
Meanwhile, cook the bacon in a separate medium skillet over medium-low heat, stirring, until the fat has rendered and the bacon is crisp, 10 to 15 minutes.
When the onions have cooked for 30 minutes, add the bacon using a slotted spoon, then stir in 1 teaspoon of the thyme and 1/2 teaspoon pepper. Spread the onion mixture in the bottom of the crust and sprinkle with the Gruyere. Whisk together the cream, eggs and 1/2 teaspoon salt in a medium bowl until combined. Pour the cream mixture over the filling in the crust and top with the remaining 1 teaspoon thyme.
Bake the quiche on the baking sheet until set and golden, about 30 minutes. Let cool at least 30 minutes before serving. ","[Chardonnay, Sauvignon Blanc, Riesling, Sparkling wine]

" 33752,"Italian Gyros with Yogurt and Tomato 12 ounces sweet Italian sausage (about 4 links) 2 teaspoons ground cumin 1 teaspoon dried oregano 1 tablespoon extra-virgin olive oil 2 tomatoes, chopped 4 medium romaine leaves, chopped (about 2 cups) 1/2 cup Greek yogurt 1 teaspoon lemon juice 1/2 teaspoon harissa Kosher salt Four 6-inch round flatbreads, such as pocket-less pita Instructions: Preheat a cast-iron grill pan or griddle over medium-high heat. Slice the sausages lengthwise and open them like a book. Remove the casings and press the sausages until flattened to about 1/4 inch thick. Combine the cumin and oregano in a small bowl. Rub the cut-side of the sausages with the spice mixture. Brush the hot pan with oil and add the sausages, seasoned-side down, and cook each side until the sausages are browned and cooked through, 3 to 4 minutes per side. Toss the tomatoes and their juice with the lettuce in a medium bowl. Stir the yogurt, lemon juice, harissa and 1/4 teaspoon salt together in another bowl until smooth. Warm each flatbread in a dry skillet for about 30 seconds per side. Spread some of the yogurt sauce on the bread and then top with the tomato-lettuce mixture and sausage. Serve the extra sauce on the side. ","[Barolo, Barbaresco, Chianti, Tempranillo]" 33753,"Crabcakes with Zesty Herb Tartar Sauce 1 cup oyster crackers 1/4 cup cornichons 1 tablespoon capers, drained
2 scallions, roughly chopped
Leaves from 1 sprig fresh tarragon 1 cup mayonnaise
1 tablespoon lemon juice
1 tablespoon Dijon mustard
1/4 teaspoon black pepper
1 large egg, lightly beaten
1 pound jumbo lump crabmeat
2 tablespoons olive oil
Lemon wedges, for serving
Instructions: In a food processor, pulse oyster crackers into crumbs, then transfer to a large bowl. Add the cornichons, capers, scallions and tarragon to the food processor and pulse into small pieces. Add the mayonnaise, lemon juice, mustard and pepper and pulse to combine. Remove 1/2 cup tartar sauce to a bowl, cover, and refrigerate. Pour the remaining tartar sauce into the bowl with the cracker crumbs and gently fold together with the egg and crabmeat. Use a 1/4-cup measure to form the mixture 16 crabcakes. Heat a large nonstick skillet over medium-high heat. Add the olive oil and, working in batches, cook the crabcakes until golden brown, about 1 minute per side. Serve with a dollop of the reserved tartar sauce and lemon wedges. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 33754,"Asparagus Frittata 1/2 pound thin pencil asparagus, blanched in boiling water, chilled and diced 1/4 cup assorted fresh chopped herbs: thyme, chives, chervil, etc. Salt and pepper 12 large eggs, shelled and beaten with a wire whisk 1/2 cup milk 1/4 cup Parmesan, grated 2 tablespoons butter 2 tablespoons extra-virgin olive oil 1 medium onion, diced Instructions: Preheat an oven to 325 degrees F. In large bowl combine beaten eggs with the milk and Parmesan. Heat the butter and oil in a large saute pan, until the butter is frothy. Add the onion and cook until the onion is translucent and golden, being careful not to burn them. Using a large wooden spatula, stir in the eggs and turn the heat down to very low. Stir the eggs to form a large flat omelet shape, fully covering the bottom of the pan. When the eggs begin to cook and take shape, stir in the diced asparagus and the herbs. Place the whole saute pan into the oven and continue to cook for 2 more minutes until the frittata is cooked around the edges and the center has puffed up. Remove immediately form the oven. Invert the frittata onto a large platter and serve immediately. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 33755,"Quinoa Pilaf with Pine Nuts 2 cups low-sodium chicken broth 1 cup quinoa, rinsed 1/4 cup pine nuts 1 tablespoon olive oil 1/2 large onion, chopped 1/3 cup chopped fresh parsley leaves Salt and pepper Instructions: Put the broth and quinoa in a medium sized saucepan and bring to a boil. Reduce heat to a simmer, cover and cook for 15 to 20 minutes, until liquid is absorbed and grain is tender. Meanwhile, toast the nuts in a large dry skillet over medium-high heat until golden brown and fragrant, about 2 minutes, stirring frequently. Remove nuts from pan and set aside. Heat the oil in the same skillet over a medium-high heat. Add the onions and cook stirring occasionally, until the onions soften and begin to brown, about 6 minutes. When the quinoa is done, fluff with a fork and transfer to a large serving bowl. Stir in the pine nuts, onions, and parsley. Season with salt and pepper and serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 33756,"Meringue 8 ounces good dark chocolate, chopped (not below 60 percent cocoa, recommended: Valrhona) 8 ounces heavy cream, scalded 1 part egg white 1 1/2 parts sugar Instructions: Completely melt the chocolate in a double boiler. Add the cream to a medium bowl and pour in the chocolate. Whisk the mixture very slowly creating a shiny, elastic emulsion.
In a double boiler heat the egg white and sugar until all the graininess of the sugar has dissolved.
Whip the mixture until cooled and thickened into a shiny meringue, about 4 to 7 minutes.
Preheat the oven to 200 to 220 degrees F.
Fill a pastry or resealable plastic bag with the meringue and pipe little stars or \kisses\ onto a parchment-lined baking sheet. Bake until very dry, between 40 minutes to 1 1/2 hours. You do not want any color or \browning\ on the kisses so keep the oven temperature low. Dip the kisses into the ganache and make ganache sandwiches. Set aside to dry for a few minutes. Serve immediately.
Alternately, you can pipe the meringue into long lines and bake in the oven at 200 to 220 degrees F until nice and dry, about 40 minutes to 1 1/2 hours. Then break into little sticks and use them as decorations on your favorite tartlets or cake. ","[Champagne, Moscato, Riesling, Cava]" 33757,"Bloody Cheesecake Bars with Broken Glass Caramel Two 17.5-ounce pouches sugar cookie mix (plus required ingredients) 2 tablespoons red gel food coloring, such as Americolor Super Red Six 8-ounce blocks cream cheese, at room temperature
1/2 cup confectioners' sugar
1/4 cup honey
1 teaspoon vanilla extract
1/2 teaspoon fine salt
Broken Glass Caramel, recipe follows Raspberry Blood Sauce, recipe follows 1 1/2 cups granulated sugar 1/4 cup light corn syrup
One 13-ounce jar raspberry preserves Instructions: Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper, leaving excess paper on both ends to use as handles later on. In a large mixing bowl, prepare the sugar cookie mixes according to the package instructions. Stir the food coloring into the cookie dough to create a bright red dough. Press the dough into an even layer in the prepared baking sheet. Bake until crispy around the edges, about 20 minutes. Allow to cool completely. Meanwhile, prepare the cheesecake layer. Put the cream cheese in the bowl of a stand mixer. Using the beater attachment, whip the cream cheese on medium speed until light and fluffy, about 2 minutes. Add the confectioners' sugar, honey, vanilla and salt. Whip on high speed for 1 minute more to incorporate the ingredients. Spread the cheesecake mixture over the cooled cookie layer. Use an offset spatula to make the top of the cheesecake very smooth. Tap the baking sheet against the counter several times to remove any air bubbles. Put the baking sheet in the refrigerator to chill the cheesecake until firm, at least 6 hours. Lift the cheesecake out of the baking sheet, using the excess parchment paper as handles. Cut the bars into jagged triangles of various sizes (see Cook's Note) and place on a serving platter. Decorate the bars with pieces of Broken Glass Caramel and Raspberry Blood Sauce. Line a baking sheet with a silicone mat. Attach a candy thermometer to a heavy-bottomed pot. Pour the granulated sugar, light corn syrup and 3/4 cup water into the pot and place over medium heat. Cook, stirring occasionally, until the sugar is dissolved. Bring to a simmer and simmer until the mixture reaches 300 degrees F, about 40 minutes. Immediately pour the caramel onto the prepared baking sheet. Allow the caramel to cool until set, about 20 minutes. Break the caramel into pieces to resemble shards of broken glass. Put the preserves into a small saucepot over medium heat. Heat until the preserves melt into a thin syrup, about 3 minutes. Strain the syrup with a fine-mesh sieve; discard any seeds and pulp. The strained syrup is ready to be used as a \bloody\ sauce for dessert. Store in an airtight container, refrigerated, for up to 3 weeks. ","[Chardonnay, Pinot Grigio, Chianti, Tempranillo]" 33758,"Warm Can't Beet That Salad 2 pounds small or baby beets 1/2 cup sugar 1/4 cup red wine vinegar 1 rounded teaspoon prepared horseradish 2 tablespoons olive oil Kosher salt and freshly ground black pepper A handful fresh parsley, finely chopped Instructions: Place the beets in a saucepan with water, bring to a boil over medium-high heat, and cook until tender, 10 to 15 minutes. Drain the beets, peel, and halve or quarter. Place the sugar in a skillet and add a little water so that it looks like wet sand. Bring to a boil, and then simmer to evaporate the water out. When the sugar begins to color, remove it from the heat so that the sugar will not spatter and gently whisk in the vinegar. Return to the heat and thicken to coat the back of a spoon. Remove from the stove and stir in the horseradish. Whisk in the extra-virgin olive oil and season with salt and pepper. Toss the beets with the sauce and the parsley and serve. ","[Chardonnay, Riesling, Sauvignon Blanc, Pinot Grigio]" 33759,"Chai Tea Latte Pops 4 black chai tea bags, opened, with contents reserved 1/2 vanilla bean, split down the center and seeds scraped out
10 tablespoons sweetened condensed milk (about half a 14-ounce can) One 12-ounce can evaporated milk 3/4 cup heavy cream Instructions: Put the evaporated milk, chai tea and vanilla bean in a small saucepan over medium-high heat, stirring occasionally. Once the mixture starts to simmer, remove from the heat, cover and steep for 30 minutes. Pour the mixture through a fine-mesh strainer into a large bowl and whisk in the sweetened condensed milk and heavy cream. Pour the mixture into the pop molds and freeze until completely solid, at least 4 hours, preferably overnight. To unmold: run the molds briefly under warm water. ","[Syrah, Zinfandel, Tempranillo, Garnacha]" 33760,"Chocolate Soup 2 cups milk 1 cup heavy cream 1 teaspoon vanilla extract 2 teaspoon Giardella cocoa 1 cup chocolate chips Instructions: Bring the milk, cream, vanilla and cocoa to a boil. Mix in the chocolate chips and serve. ","[Merlot, Cabernet Sauvignon, Syrah/Shiraz]" 33761,"Chia Crusted Salmon with Soy Bok Choy 1/4 cup Dijon mustard 2 tablespoons Sriracha Kosher salt and freshly ground black pepper Four 6-ounce skinless salmon fillets 1/3 cup black chia seeds 1/4 cup vegetable oil 4 baby bok choy, halved 3 tablespoons soy sauce 2 tablespoons maple syrup Instructions: Preheat the oven to 350 degrees F. Stir together the mustard, Sriracha and 1/2 teaspoon each salt and pepper, and then rub all over the salmon. Spread the chia seeds on a plate, and then place what would be the skin-side of the salmon on the seeds, pressing lightly to coat. Heat the oil in a large heavy skillet over medium-high heat until hot. Sear the salmon in two batches, seeded-side down, until browned around the edges and the seeds are set and form a crust, about 3 minutes per batch. Transfer the salmon, seeded-side up, to a baking sheet. Transfer to the oven and bake until just cooked through, 6 to 8 minutes. Wipe out the skillet. While salmon bakes, put the bok choy in the skillet with the soy sauce, maple syrup and 1/4 cup water. Cover, bring the liquid to a simmer and cook until the bok choy is tender, about 8 minutes. Uncover and continue to cook until the liquid forms a glaze, 4 to 6 minutes. Serve the salmon with the bok choy. ","[Pinot Grigio, Sauvignon Blanc, Riesling, Sparkling wine]

" 33762,"Semifreddo 5 cups cream 2 cups sugar 12 egg yolks 1 teaspoon almond or vanilla extract 1 cup roughly chopped, toasted pistachios Fresh berries, for serving Chocolate sauce, for serving Powdered sugar, optional Mint sprigs, optional Instructions: In a mixer with a whisk attachment, whisk the cream into medium peaks. Add 1 cup of the sugar to the cream and continue to whisk until stiff peaks form. Turn the cream out into a large bowl. Clean the bowl and whisk attachment. Add the egg yolks and the remaining 1 cup sugar. Whisk until the yolks are pale yellow and tripled in volume. Add the yolks to the whipped cream. Add the almond or vanilla extract and begin to fold the yolks into the cream. Add the pistachios and turn the mixture out into a glass serving dish. Freeze overnight. To serve: Cut the semifreddo into desired size pieces. Place individual pieces in a serving bowl and top with berries and chocolate sauce. Garnish with powdered sugar and a sprig of mint. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 33763,"Spiced Potatoes and Spinach 2 pounds Yukon gold potatoes, quartered Pinch salt, for water 1 tablespoon butter 2 cloves garlic, minced 1 small onion, halved and thinly sliced 1 teaspoon curry powder 4 cups baby spinach 1 large tomato, diced Instructions: In a large pot, cover the potatoes with cold water, add some salt then bring to a simmer. Cook, uncovered, until tender when pierced with a knife, about 20 minutes. Drain the potatoes. Melt the butter in a large skillet over medium heat. Add the garlic and the onion and cook until the onion has softened, about 2 minutes. Add the potatoes. Stir in the curry powder, then add the spinach and tomato. Cook and stir until the spinach has wilted and all the flavors have merged together, about 2 more minutes. Serve warm. ","[Chardonnay, Riesling, Sauvignon Blanc, Pinot Grigio]" 33764,"Hot and Sour Shredded Salad 3 carrots 4 scallions 1 long red cl 1 long green cl Small bunch cilantro Juice of 1 lime 1/4 cup Thai fish sauce 1 teaspoon superfine sugar Instructions: Although I do pick at this straight from the refrigerator if I'm lucky enough to have any left over, I really advise you to make this last minute, as you're about to plate up. Peel the carrots, cut into long slices, and then julienne them (i.e. cut into matchstick-like strips). Trim and halve the scallions and then julienne as well. Seed the chillies and also cut into juliennes, and finely chop the cilantro. Combine all the julienned vegetables and the chopped cilantro in a bowl. In another bowl mix the lime juice, fish sauce and superfine sugar, and dress the vegetables with this. ","[Riesling, Gewrztraminer, Pinot Grigio, Sauvignon Blanc]" 33765,"Lentil Soup with Plantains 2 large onions 11 garlic cloves 2 cinnamon sticks 6 whole cloves 1 bunch fresh thyme or 1 tablespoon dried 1 gallon vegetable stock, recipe above 3 cups lentils, washed and picked over 6 tablespoons olive oil or unsalted butter 2 ripe plantains or bananas, peeled, cut in half and diced 3 medium carrots, peeled, cut into quarters lengthwise and sliced in 1/2-inch pieces 1 tablespoon salt 1/4 teaspoon ground allspice 1 1/2 bunches cilantro, leaves and stems, chopped Instructions: Cut 1 onion into chunks and the other into dice. Puree 6 of the garlic cloves and keep the remaining 5 whole. Place the cinnamon sticks, whole cloves, onion chunks and whole garlic cloves in the center of a medium square of cheesecloth. Tie the ends together to form a package. Place the fresh thyme in another square of cheesecloth and tie the ends together to enclose. In a large saucepan or stockpot, combine vegetable stock or water and the spice and herb packages, or dried thyme. Bring to a boil, reduce to a simmer and cook, uncovered, for thirty minutes. Stir in lentils and continue cooking until they are cooked through but still firm, about 15 minutes. Strain the lentils, reserving the liquid and thyme bundle. In separate saucepan heat olive oil or butter over medium heat. Add onions and saute until lightly browned, about 15 minutes. Add plantains, carrots and salt. Reduce heat to medium-low and continue cooking until the plantains are soft and golden, about 15 minutes. Stir in the pureed garlic and allspice and cook for 5 minutes longer, being careful not to scorch the garlic. Add the lentils, their reserved liquid and the thyme bundle. Bring to a simmer and cook another 15 minutes. Remove from the heat, and remove the thyme bundle. Stir in half of the chopped cilantro. Ladle into bowls and garnish with the remaining chopped cilantro. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 33766,"Apple & Cinnamon Muffins with FAGE Total® Greek Yogurt 4.4 oz FAGE Total? Greek Yogurt 7 oz plain flour 2 tsp baking powder and 1 tsp baking soda 2 tsp baking powder and 1 tsp baking soda
Pinch of salt Pinch of ground nutmeg 2 tsp ground cinnamon 3.5 oz soft brown sugar 1 large egg 3.5 oz butter, melted 1 tsp vanilla extract 5.3 oz chunky applesauce Instructions: Combine all dry and liquid ingredients in separate bowls. Mix the two sets of ingredients together until evenly combined. Spoon into muffin tin lined with paper muffin cases. Bake in a preheated oven at 390F for 12-15 minutes until golden and firm. Cool slightly and lightly dust with icing sugar before serving. ","[Chardonnay, Riesling, Pinot Grigio, Moscato]" 33767,"Bruschetta with Tomato and Basil 1/2 baguette or crusty long loaf bread, sliced (12 pieces) 2 large cloves garlic, cracked away from skin Extra-virgin olive oil, for drizzling 3 small plum tomatoes, halved and seeded 20 fresh basil leaves Coarse salt Instructions: Preheat broiler to high, (if you prefer you can also grill the bread). Place bread slices on a broiler pan. Char bread on each side under hot broiler, keep an eye on it! Rub toasts with cracked garlic and drizzle with oil. Chop seeded tomatoes and place in a small bowl. Pile basil leaves on top of one another and roll into a log. Thinly slice basil into green confetti and loosely combine with tomatoes. Add a drizzle of oil and a little coarse salt to the bowl and gently toss tomatoes and basil to coat. Pile toasts around the bowl of topping. Place a spoon to scoop topping in bowl and serve. ","[Chardonnay, Vermentino, Sauvignon Blanc, Pinot Grigio]" 33768,"Pistachio-Orange Chocolate Coins Vegetable oil, for the pan 1 cup semisweet chocolate chips
4 teaspoons vegetable shortening
1/2 cup chopped pistachios, for topping
1/2 cup chopped candied orange peel, for topping
Instructions: Line a baking sheet with parchment paper and oil the paper. Combine the chocolate chips and shortening in a small microwave-safe bowl. Microwave in 30-second intervals, stirring, until smooth and melted. Spoon the chocolate into 1 1/2-inch circles on the prepared pan. Let cool slightly. Top with the pistachios and candied orange peel. Refrigerate until firm. ","[Chardonnay, Riesling, Gewrztraminer, Moscato]" 33769,"Classic Mashed Potatoes 3 pounds russet or Yukon gold potatoes, peeled and cut into chunks Kosher salt 2 sticks unsalted butter, at room temperature 3/4 to 1 cup whole milk, warmed Chopped fresh chives, for topping Instructions: Put the potatoes in a large pot, cover with cold water by 1 inch and season generously with salt. Bring to a boil, then reduce the heat to a simmer and cook until the potatoes are tender, 12 to 15 minutes. Drain well. Press the potatoes through a ricer or food mill back into the pot. (Alternatively, return the potatoes to the pot and mash with a potato masher.) Fold in all but 2 tablespoons of the butter until melted. Gradually stir in 3/4 cup milk until smooth. If the potatoes still seem thick, gradually add the remaining 1/4 cup milk as needed. Season with salt. Transfer the potatoes to a serving dish. Top with the reserved 2 tablespoons butter and sprinkle with chives. ","[Chardonnay, Riesling, Sauvignon Blanc, Pinot Grigio]" 33770,"Chicken with Almond-Parsley Pesto 2 teaspoons olive oil 1/2 cup chopped onion 1 1/4 pounds boneless, skinless chicken breast halves, cut into 1-inch pieces 12 ounces angel hair pasta, cooked 1 packed cup fresh parsley leaves 1/3 cup sour cream 1/4 cup freshly grated Parmesan cheese 3 tablespoons olive oil, or more as needed 2 tablespoons toasted slivered almonds 3 cloves garlic 1/2 teaspoon salt Instructions: Heat the oil in a large skillet over medium heat. Add the onion and cook, stirring, for 2 minutes. Add the chicken and cook until golden brown on all sides, about 5 minutes.
In a blender, combine the pesto ingredients and process until smooth, adding more oil if necessary to create a sauce-like consistency.
Add the sauce to the chicken in the skillet and cook for 1 minute to heat through. Serve the chicken and sauce over the pasta. ","[Chardonnay, Vermentino, Sauvignon Blanc, Grner Veltliner]" 33771,"Chicken Sosaties (Kebobs) 1 tablespoon chopped garlic 1 tablespoon chopped ginger Vegetable oil 2 teaspoons ground coriander 2 bay leaves 1 cinnamon stick 4 whole cloves 3 tablespoons curry powder 1 teaspoon ground allspice 2 teaspoons turmeric 2 tablespoons sugar 1 cup white wine 1/2 cup apple cider vinegar 1/2 cup chicken stock 2 tablespoons apricot jam 1 cup tamarind water 2 chicken breasts, skinless (beef or lamb can be substituted) cut in pieces 1 cup of dried apricots (or prunes), softened in boiling water 1 onion cut into quarters, softened in water Instructions: Saute the garlic and ginger in oil until soft (1 minute). Add the dry ingredients and stir for another 30 seconds; then add the remaining liquids. Bring to a boil and simmer for 5 minutes. Remove from the heat and let cool. Skewer the meat alternating with the apricots and onions (red peppers can be used for more color and flavor). Arrange the skewers in a deep dish and cover with the cooled marinade. Allow the dish to stand at least overnight or up to 3 days in the refrigerator. To serve: grill the skewers over high heat basting with the leftover marinade. The marinade can be used as a sauce if boiled again for 3 minutes. Serve the sosaties over rice and chopped fruit such as banana or mango. ","[Sauvignon Blanc, Pinot Grigio, Riesling, Chenin Blanc]" 33772,"Herbed Goat Cheese One 10-ounce log goat cheese 3/4 teaspoon dried basil 1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon dried thyme
1/8 teaspoon black pepper
2 teaspoons lemon juice
2 tablespoons beer, such as Heist Brewery Hive Five
Instructions: Add the goat cheese, basil, garlic powder, onion powder, oregano, salt, thyme and pepper to a stand mixer fitted with the beater attachment. Mix on low speed until you have a smooth, blended paste, about 3 minutes. Scrape down the sides of the mixer bowl and mix again. With the mixer on low speed, slowly pour in the lemon juice and beer; mix until all of the liquid is absorbed. Scrape down the sides of the bowl and mix one last time to ensure all the ingredients are fully incorporated and evenly dispersed. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 33773,"White Baked Ziti Olive oil, for greasing baking dish Kosher salt
1 pound ziti
4 cups milk
6 tablespoons unsalted butter
6 tablespoons all-purpose flour
1 1/3 cups grated Parmesan
1/4 teaspoon red pepper flakes
1 pound fresh mozzarella, half cut into 1/2-inch cubes and half thinly sliced
Instructions: Preheat the oven to 400 degrees F. Brush a 9-by-13-inch baking dish with oil. Bring a large pot of water to a boil. Salt generously, add the pasta and cook according to the package directions until al dente. Drain and add the pasta back to the pot.
Put the milk in a glass measuring cup and microwave in 30-second intervals, stirring in between each, until just warm, about 2 minutes.
Melt the butter in a large saucepan over medium-high heat. Add the flour and whisk until combined. Continue to whisk until the mixture bubbles a bit but does not brown, about 1 minute.
Gradually pour in the warm milk while whisking constantly. Bring to a boil over high heat, whisking often and occasionally running a rubber spatula around the edges of the saucepan to prevent burning. When the sauce is boiling, reduce to a simmer over medium heat and cook until thickened to a nice coating consistency, 5 to 6 minutes.
Remove from the heat. Add 1 cup of the Parmesan, the red pepper flakes and 2 teaspoons salt. Whisk until smooth.
Pour the bechamel sauce over the pasta and toss to combine. Fold in the cubed mozzarella. Transfer the pasta to the prepared baking dish. Cover the top of the pasta with the sliced mozzarella and sprinkle with the remaining 1/3 cup Parmesan. Bake until lightly browned and hot, about 30 minutes. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 33774,"Honey Biscuits 3 cups all-purpose flour, plus more for dusting 1 tablespoon baking powder 1 teaspoon fine salt 1/2 teaspoon baking soda 3/4 cup (12 tablespoons) unsalted butter, frozen then grated, plus more for serving 1 cup whole milk 1/4 cup honey 1/2 teaspoon vanilla bean paste or vanilla powder 1/4 cup buttermilk, for brushing Whipped sweet cream and berries, for serving Instructions: Put the flour, baking powder, salt and soda in a mixing bowl and stir to combine. Add the butter to the flour mixture and toss with a very light hand until it looks like crumbly cornmeal. Put in the fridge for 15 minutes (this firms the butter back up). Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper and set aside. Mix the milk, honey and vanilla in a small bowl. Make a well in the middle of the flour mixture and pour in the milk mixture. With a light hand, mix just until combined. Flour a work surface and turn out the dough. Pat into a 3/4-inch-thick round or square. Dip a 2-inch biscuit cutter in flour and cut out rounds from the dough. Place on the prepared baking sheet and brush the tops with the buttermilk. Bake until golden brown, 12 to 14 minutes. Serve with butter, whipped sweet cream and berries. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 33775,"Chicken and Baby Spinach with Raspberry-Balsamic Vinaigrette 1/2 cup lite balsamic vinaigrette 1/2 cup fresh raspberries 3/4 teaspoon sugar 8 cups baby spinach 1/3 cup red onion, thinly sliced 1 cup fresh raspberries 1 cup sliced cucumbers 1 1/3 cups cooked store-bought chicken breast, cut into strips 1/4 cup crumbled feta cheese 1/4 cup chopped pecans Freshly ground black pepper Instructions: For the dressing: Combine vinaigrette, raspberries, and sugar in a blender. Blend until smooth; set aside. For the salad: In a large bowl, toss together spinach, onions, raspberries, cucumbers, and half of the vinaigrette. Divide mixture among 4 chilled plates. Add chicken strips to mixing bowl and toss with 2 tablespoons dressing. Divide among the plates. Garnish with feta, pecans, and black pepper. Serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 33776,"Sesame Noodles 1 tablespoon peanut butter 2 tablespoons soy sauce Pinch cayenne pepper 1 tablespoon vegetable oil 1 teaspoon toasted sesame oil 1/3 pound thin spaghetti, cooked to al dente, drained and cooled 1 tablespoon sesame seeds 1 scallion, chopped Instructions: Whisk peanut butter, soy, cayenne, oil and sesame oil. Add noodles and toss to coat. Sprinkle noodles with sesame and scallion to garnish. ","[Chardonnay, Riesling, Gewrztraminer]" 33777,"Hennessy Martini 2 ounces Hennessy 1/2 teaspoon lemon juice Lemon peel Instructions: In a cocktail shaker combine Hennessey and lemon juice, stir, strain into martini glass and garnish with lemon peel.; ","[Cognac, Brandy]" 33778,"Coriander-Glazed Carrots 2 tablespoons unsalted butter 1 teaspoon coriander seeds, lightly crushed 2 pounds baby carrots (preferably rainbow), tops trimmed 1/2 cup fresh orange juice 2 tablespoons fresh lime juice 3 tablespoons packed light brown sugar Kosher salt and freshly ground pepper 1/4 cup chopped fresh cilantro Instructions: Melt the butter in a large skillet over medium-high heat. Add the coriander seeds and toast 30 seconds. Add the carrots, then stir in the orange and lime juice, brown sugar, 1/4 cup water, 1/2 teaspoon salt, and pepper to taste. Bring to a boil, then cover and reduce the heat to medium low. Simmer, stirring occasionally, until the carrots are almost tender, 13 to 15 minutes. Uncover, increase the heat to medium high and cook, stirring, until the liquid is reduced, 8 to 10 minutes. Transfer to a platter and sprinkle with the cilantro. Photograph courtesy Anna Williams ","[Riesling, Gewrztraminer, Pinot Grigio, Vermentino]" 33779,"Turkey Breast with Turkey Hash and Gravy One 18-pound whole turkey 4 tablespoons kosher salt
1 1/2 tablespoons freshly ground black pepper
1/2 pound (2 sticks) unsalted butter
8 cloves garlic
1 bunch fresh sage
4 tablespoons kosher salt 1 1/2 tablespoons ground black pepper
1/4 cup canola oil
8 cloves garlic, chopped
2 onions, chopped
1/2 cup white wine
2 quarts chicken stock
2 tablespoons chopped fresh sage
4 bay leaves
1/3 cup extra-virgin olive oil 3 tablespoons kosher salt
1 tablespoon ground black pepper
8 cloves garlic, chopped
4 parsnips, diced large
3 carrots, diced large
2 onions, diced large
1 head celery root, diced large
1 stick (8 tablespoons) unsalted butter
2 tablespoons cider vinegar
1/4 cup chopped fresh sage 1 stick (8 tablespoons) unsalted butter 4 ounces all-purpose flour
1 tablespoon cider vinegar
Kosher salt 1/4 cup chopped fresh chives Instructions: For the turkey breast: Preheat the oven to 400 degrees F. Break down the turkey by removing the breasts while keeping the skin on. Remove the turkey legs and thighs and set aside. Sprinkle the turkey breasts on both sides with the salt and pepper. Heat a large cast-iron pan over medium-high heat, and add the butter. Melt the butter and cook, stirring frequently to it butter does not burn, until it starts to brown, about 5 minutes. Once the butter stops bubbling, add the turkey breasts skin-side down and turn the pan down to medium. Sear for about 5 minutes, then flip the breasts over and cook until golden brown. Add the whole garlic cloves and sage to the pan and baste a few times. Transfer the pan to the oven for 8 minutes. Flip the breasts back over to skin-side down and cook, basting, on the stovetop, about 4 minutes. Finish in the oven skin-side down until an instant-read thermometer inserted in the thickest part registers 160 degrees F, another 5 to 7 minutes. Flip and baste, then remove from the pan. Let rest 4 to 5 minutes. (Leave the oven on.) For the turkey legs: Sprinkle the legs and thighs with the salt and pepper. Heat a large skillet over medium-high heat. Add oil to coat the bottom of the skillet. Add the legs and thighs and sear until golden brown, about 3 minutes on each side, then remove the legs and thighs and place in a pressure cooker. Remove half of the oil from the skillet and turn the heat down to medium. Add the garlic and onions to the skillet and saute until fragrant, about 1 minute. Add the garlic and onions to the pressure cooker. Add the wine to the skillet and deglaze, using a spatula or wooden spoon to get all the brown bits off the bottom of the skillet. Then, add the pan sauce to the pressure cooker along with the stock, sage and bay leaves. Seal the pressure cooker and cook according to the pressure cooker instructions on medium for 25 minutes. Remove the legs and thighs to a bowl. Remove the meat from the bones and shred. Set aside. Strain out the juice and set aside to make gravy. For the hash: Mix together the oil, salt, pepper, garlic, parsnips, carrots, onions and celery root in a bowl. Spread out on a sheet tray and bake until tender and starting to brown, 10 to 14 minutes. Meanwhile, brown the butter in a small pot over low heat. Toss the veggies and shredded turkey leg meat in the brown butter along with cider vinegar and sage. For the gravy: Bring your strained stock to a simmer in a medium saucepot. Melt the butter in a small pot and whisk in the flour and vinegar. Cook until deep brown, 5 to 10 minutes. Whisk the roux into the stock and bring to a rolling boil, then boil for about 5 minutes. Season to taste. Place the hash on the plate. Slice the turkey breast on a bias and lay over the top of the hash. Drizzle the gravy over that. Top with the chives. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 33780,"Brown Rice with Balsamic and Tarragon 4 cups canned chicken broth 1 tablespoon balsamic vinegar 2 packets boil-in-a-bag brown rice 2 sprigs fresh tarragon, chopped Instructions: In a medium size, heavy-bottomed pot, bring the chicken stock and balsamic vinegar to a boil. Add the bags of rice and cook according to box directions. Remove bags and open. Garnish with tarragon. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio]" 33781,"Corn and Green cl Chowder 3 slices bacon, chopped 1 large onion, minced 3 cups fresh corn kernels, scraped from the cob, or frozen 3 cups whole milk 1 pound baking potatoes, peeled and diced 1 teaspoon salt 1/2 cup whipping cream 1 cup roasted, peeled and chopped mild green New Mexican, Anaheim, or Poblano chiles Fresh ground black pepper 2 tablespoons fresh chives, minced Instructions: Fry the bacon in a large saucepan over medium heat until brown and crisp. Remove the bacon with a slotted spoon and reserve. Stir the onion into the bacon drippings and cook until the onion is soft and translucent, about 5 minutes. Puree 1 cup of corn with 1 cup of milk in a blender. Pour the mixture into the pan and add the remaining milk and corn along with the potatoes and 1 teaspoon of salt. Reduce the heat to medium-low and cook 10 to 15 minutes, or until the potatoes are fork-tender. Stir in the cream and the green cl. Add salt and pepper, to taste. Ladle the chowder into bowls, garnish with chives and the reserved bacon, and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Zinfandel]" 33782,"Truffled Deviled Eggs 12 large eggs 1 cup mayonnaise 2 tablespoons finely chopped black truffle peelings 1 tablespoon truffle oil Pinch of cayenne pepper Chopped fresh chives, for garnish Instructions: Put the eggs in a large pot and add enough water to cover by about 1 inch. Bring the pot to boil (BTB), cover and then turn off the heat and let sit for 13 minutes EXACTLY! Drain the eggs and run them under cold water until cool; if you're not using them right away, put them in the fridge. Peel the eggs and cut them in half lengthwise. Remove the yolks. Put the yolks in a small bowl and mash them with a fork. Add the mayonnaise, truffle peeling, truffle oil and cayenne and whip until very light and fluffy. Use a disposable pastry bag (or just buy zip-top bags, fill them and cut off one corner - a very low-tech solution but my favorite kind!) to pipe the yolk mixture into the whites (or just spoon it in). Sprinkle with the chives to serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 33783,"Vanilla Maple Sauce 2 teaspoons minced garlic 1 cup chicken stock 1/4 cup dry white wine 1 tablespoon pure vanilla extract Salt and freshly ground black pepper 2 tablespoons butter (optional) 1 tablespoon maple syrup Instructions: Pour off most of the fat from the roasting pan. Add garlic, and place pan over medium heat. Cook for 1 minute, stirring. Pour in the stock and scrape up any brown bits from the bottom of the pan. Pour the contents of the pan into a small saucepan. Add the wine, maple syrup, and vanilla and cook over medium-high heat, stirring often, until the flavors are concentrated and the sauce starts to become syrupy. Taste for salt and pepper and stir in optional butter if you want a silkier sauce. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 33784,"Spicy Broccoli Saute 1/4 cup olive oil 3 tablespoons minced garlic 1 teaspoon red pepper flakes, or to taste 2 heads broccoli, cut in small florets Salt and freshly cracked black pepper Splash chicken stock Instructions: In a large saute pan over medium-high heat, add the oil. Stir in the garlic and red pepper flakes and cook until the garlic begins to brown, about 1 minute. Add the broccoli and toss until tender and it begins to color, about 3 to 4 minutes. Season the broccoli with salt and pepper, to taste. Stir in the chicken stock and cover to steam for a few minutes. Transfer to a serving bowl and serve. ","[Rioja, Tempranillo, Barbera, Garnacha]" 33785,"Crostini with Ricotta and Pink Peppercorns 1/2 baguette 1/4 cup plus 3 tablespoons extra-virgin olive oil
1/2 teaspoon plus 1/8 teaspoon kosher salt 1 cup ricotta cheese
1 teaspoon lemon zest
1/3 cup honey
2 tablespoons coarse flake sea salt, such as Maldon
3 tablespoons pink peppercorns, crushed
Instructions: Preheat the oven to 400 degrees F. On a slight bias, slice the baguette into 1/4-inch slices. Brush the slices with the 1/4 cup olive oil, then place on a baking sheet and sprinkle with the 1/2 teaspoon salt. Bake until golden brown and crunchy, 10 to 12 minutes. Set aside to cool. In a small bowl, whisk together the ricotta, lemon zest, 3 tablespoons olive oil, and 1/8 teaspoon salt. Once the crostini are cool, top each with 1 heaping tablespoon of ricotta mixture, a pinch of coarse salt and a sprinkling of crushed pink peppercorns. Serve at room temperature. ","[Chardonnay, Pinot Grigio, Vermentino, Sauvignon Blanc]" 33786,"Cucumber, Celeriac and Citrus Salad with Warm Rock Shrimp 4 cups freshly squeezed orange juice 2 tablespoons Dijon 2 minced shallots 1 tablespoon soy sauce 2 tablespoons rice vinegar 1 cup extra virgin olive oil 1 english cucumber, very thinly sliced 2 large heads celeriac, peeled and fine julienned 1 tablespoon olive oil 1/3 cup sliced scallions 1 pound rock shrimp, rinsed and patted dry 2 navel or other large oranges, segmented 1 grapefruit, segmented 2 limes, segmented 1 lemon, segmented Salt and black pepper, to taste Instructions: For the Cucumber, Celeriac and Citrus Salad: In a non-reactive saucepan, reduce the orange juice by 80 percent, until a syrupy consistency is reached. Set aside. In a bowl, whisk together the Dijon, soy, vinegar and olive oil. Season with salt and pepper. Toss some of the vinaigrette to coat the celeriac and the rest to coat the cucumbers. Check for seasoning. Using a stainless steel or plastic o-ring (3-inch diameter, 2 inches tall), line with cucumbers then fill with celeriac salad. In a saute pan, add olive oil and caramelize scallions. Add shrimp and season. Cook for 3 minutes and add the citrus, just to warm, 1 minute. Check for seasoning. Top celeriac with warm shrimp. Remove o-ring and drizzle orange syrup around. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gruner Veltliner]

" 33787,"Fried Green Tomato Sandwiches 3/4 cup mayonnaise 3 tablespoons chopped fresh parsley 3 scallions, minced 2 teaspoons green hot sauce 1 1/2 teaspoons Worcestershire sauce Kosher salt 6 medium green tomatoes (about 1 1/2 pounds) 1 cup white vinegar 1/4 cup sugar Kosher salt 3 tablespoons pickling spice 1 handful fresh dill (leaves and stems) 2 cups all-purpose flour 1/2 cup cornmeal 1 tablespoon chili powder 4 large eggs Peanut oil, for frying 12 slices brioche or potato bread Yellow and red tomatoes, sliced, for topping Instructions: Make the sauce: Combine the mayonnaise, parsley, scallions, hot sauce, Worcestershire sauce, and salt to taste in a bowl. Cover and refrigerate. Slice the green tomatoes 1/4 inch thick and place in a large bowl. Combine the vinegar, sugar and 1 tablespoon salt in a saucepan. Put the pickling spice in a tea ball or tie in a square of cheesecloth with twine; add to the saucepan along with the dill. Simmer over medium heat, stirring, until the sugar dissolves, about 5 minutes. Add 2 cups cold water and pour over the green tomatoes. Let sit at room temperature 1 hour, 30 minutes. Whisk the flour, cornmeal, chili powder and 1 teaspoon salt in a shallow dish. Whisk the eggs, 2 tablespoons water and 1 teaspoon salt in another shallow dish. Heat about 1 inch of peanut oil in a large skillet over medium heat until a deep-fry thermometer registers 375 degrees F. Drain the green tomatoes and pat dry with a paper towel. Working in batches, dredge the green tomato slices in the flour mixture, then dip in the egg mixture and dredge again in the flour mixture. Fry in the hot oil, turning once, until the crust is golden, 3 to 4 minutes per side. Drain on paper towels and sprinkle with salt. Spread each slice of bread with some of the sauce. Layer the fried green tomatoes and the yellow and red tomatoes evenly among 6 bread slices. Cover with the remaining bread slices. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 33788,"Easy Mushroom Vegetable Paella 1/2 pound snow peas, cut diagonally 1/2 pound wild mushrooms, sliced 1/2 pound tofu, fried and cut up 1/8 teaspoon ground saffron 3 tablespoons oil 2 cups long grain rice 3/4 cup vegetable stock Instructions: In a large saucepan, saute the snow peas, mushrooms, tofu and saffron in the oil for 5 minutes. Add the rice and stir until it is well coated with the oil. Add the stock, stirring well, cover, and simmer for 15 to 20 minutes, or until the rice is cooked. ","[Rioja, Tempranillo, Garnacha]" 33789,"Mini Fried Chicken & Cheddar Jalapeno Waffles Canola oil, for frying 1 1/4 cups all-purpose flour 2 tablespoons cornstarch 2 teaspoons kosher salt 1 teaspoon cracked black pepper 1 cup buttermilk 1 1/2 pounds chicken tenders, cut into bite-size (about 1-inch) pieces 1 cup all-purpose flour 1 cup cornmeal 1 tablespoon sugar 1 tablespoon baking powder 1 jalapeno, seeded and diced 1/2 teaspoon kosher salt 2 cups grated sharp Cheddar 2 large eggs 1 1/4 cups buttermilk 1/4 cup vegetable oil Nonstick cooking spray Instructions: In a deep, medium-size pot, heat about 3 inches of oil over medium heat until temperature reads 350F on a thermometer.
Meanwhile, make the waffles. In a large mixing bowl, whisk together the flour, cornmeal, sugar, baking powder, jalapeno, salt and 1 cup of the grated cheese.
In a separate mixing bowl, beat the eggs, then whisk in the buttermilk and vegetable oil.
Incorporate the wet ingredients into the dry ingredients and mix just until combined.
Heat a waffle iron and spray with nonstick spray. Pour 1 1/2 cups of the batter into the waffle iron and cook until golden brown, about 5 minutes. (Follow the manufacturer's directions. You may need to adjust amount of batter based on your waffle iron.) Transfer the waffles to a wire rack set over a baking sheet and quarter. Repeat with the remaining batter.
Make the fried chicken: In a medium bowl, whisk together the flour, cornstarch, salt, pepper to combine. Pour the buttermilk into a shallow baking dish.
Toss the chicken pieces in the flour mixture to coat.
Working in batches, dip the floured chicken into the buttermilk, then return it to the flour and toss to coat. Working in batches, add the breaded chicken to the hot frying oil. Don't crowd the pot with chicken, as it will bring down the temperature of the oil. Fry until golden brown and the chicken rises to the surface of the oil, 3 to 4 minutes. Remove the chicken from the oil and drain on a paper towel lined plate.
Just before serving, turn the broiler to low. Scatter the remaining 1 cup grated cheese over the waffles and broil just until the cheese has melted, about 1 minute. Let cool slightly, then place a piece of chicken on top of a waffle square and secure with a toothpick.
Serve immediately with hot sauce on the side. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 33790,"Citrus and Honey Cake 1 1/2 sticks (12 tablespoons) unsalted butter, at room temperature One 8-ounce block cream cheese, at room temperature
4 to 6 cups confectioners' sugar
1/3 cup honey
2 sticks (16 tablespoons) unsalted butter, at room temperature, plus more for the pans 3 cups all-purpose flour, plus more for dusting 2 teaspoons baking powder
1 teaspoon fine salt
1 cup buttermilk
1/2 cup honey
2 teaspoons vanilla extract 1 1/2 cups white sugar
Zest from 1 1/2 oranges
4 large eggs, at room temperature
3 cups yellow coating chocolate disks 1 cup heavy cream
Pale yellow melting chocolate disks Nonstick cooking spray 2 oranges, sliced thin
1/4 cup honey
Yellow and orange chocolate candy balls
Instructions: For the frosting: Beat the butter and cream cheese in the bowl of a stand mixer fitted with the paddle attachment until combined. Gradually add the confectioners' sugar and continue to mix, scraping down the sides of the bowl as needed. Add the honey and mix until smooth. For the cake: Preheat the oven to 350 degrees F. Butter and lightly flour three 8-inch round cake pans. Whisk together the flour, baking powder and salt in a medium bowl. Mix together the buttermilk, honey and vanilla in a second medium bowl. Beat the butter and white sugar in the bowl of a stand mixer fitted with the paddle attachment on medium speed until fluffy, about 4 minutes. Add the orange zest and then the eggs, one at a time, beating well after each addition and scraping down the sides of the bowl as needed. Gradually add the dry and wet ingredients, alternating, starting and ending with the dry ingredients. Mix until just combined, being careful not to over mix. Divide the batter evenly among the prepared pans. Bake until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Let the cakes cool in the pans for 10 to 15 minutes, then remove to a wire rack to finish cooling. Place one cake onto a serving plate or cake stand and top with about 1 cup of honey cream cheese frosting. Repeat with the second cake, 1 cup more frosting and then the last cake. Crumb coat and frost the cake with the remaining frosting. Refrigerate until the frosting is set, about 20 minutes. For the chocolate ganache drip: Place the disks into a heat-resistant bowl (glass or metal). Warm the heavy cream in a saucepan over medium-high heat until it just starts to boil. (I always look for small bubbles forming around the edge and a soft boil starting in the middle.) When you see that it's just starting to boil, pour it into your bowl of disks and let sit for 1 minute. Whisk the ganache until it's uniform in consistency and there are no bits of the disks left on your whisk. Cool the ganache at room temperature for about 30 minutes (or until the ganache itself is room temperature). To decorate: Melt the pale yellow melting chocolate disks over a double boiler. Lightly grease a small sheet of bubble wrap with nonstick cooking spray. Spread the melted chocolate over the greased bubble wrap with an offset spatula to spread into an even and thin layer. Place into the refrigerator just to set, about 15 minutes. Gently pull the bubble wrap to remove the chocolate, then break it into large shards. Put the ganache in a squeeze bottle and drip it down the edge of the cake. Squeeze a small amount on top of the cake and spread to cover (or leave the top uncovered). Decorate the cake with orange slices that've been brushed with honey, along with shards of \chocolate honey comb\ and yellow and orange candy balls. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 33791,"Black Tie Pasta 1 tablespoon basil-infused olive oil, plus more for drizzling 1/4 pound pancetta chunk, cut into 1/3-inch dice 2 cloves garlic, minced 1 small jar artichokes hearts in marinade, drained, coarsely chopped, marinade liquid reserved Kosher salt and freshly cracked black pepper 1/2 pound black fettuccine pasta Instructions: Pour the oil in a medium skillet over moderate heat until hot but not smoking. Add the pancetta and cook until crispy, 3 to 4 minutes. Using a slotted spoon, remove the pancetta and set aside. Add the garlic to the pan and cook until fragrant, about 30 seconds. Add the artichokes and saute, stirring, about 3 minutes. Bring a large pot of salted water to a boil over moderately-high heat. Add the pasta and cook until al dente, following the package directions. Drain, reserving 1/2 cup cooking liquid. Add the pasta, 2 tablespoons of the artichoke marinade and half the pancetta to the pan (if the pasta seems dry, add a little bit of the cooking liquid). Season with salt and pepper and toss until combined and heated through. Transfer to a bowl, garnish with the remaining pancetta and a drizzle of olive oil. BYOC: This dish would also be fantastic with some sauteed calamari on top and would look beautiful. The contrast of the black and white would knock your guest's socks off. ","[Chardonnay, Pinot Grigio, Vermentino, Sauvignon Blanc]

" 33792,"Lobster Scampi 2 ounces (1/2 stick) butter 1/2 cup garlic olive oil 1 tablespoon hot pepper oil or 1 teaspoon crushed red pepper 16 garlic cloves, minced 1 tablespoon Dijon mustard 1 teaspoon Hungarian paprika 2 tablespoon Worcestershire sauce 1/2 cup dry white wine 1 tablespoon fresh lemon juice 1/2 pound cooked lobster meat Instructions: Melt butter and oils in a large pan over low heat. After it has melted, add the garlic and brown slightly over medium heat. Whisk in the mustard, paprika, Worcestershire sauce, and wine. Simmer gently for 5 minutes. Add lemon juice and lobster, and cook until meat is heated through. Serve over yellow rice. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 33793,"Homemade Applesauce 4 Granny Smith and 4 Golden Delicious apples, peeled, cored, cut into 1/2-inch slices 1 cup apple cider or juice 1 lemon, juiced 1/4 cup light brown sugar 2 cinnamon sticks 1/4 teaspoon ground cinnamon Dash nutmeg Instructions: Add apples, apple cider, lemon juice, sugar, cinnamon sticks and a dash of nutmeg to a large saucepan. Bring to a boil, cover with a lid and reduce to a simmer. Let cook for 15 minutes or until apples are tender. Remove cinnamon sticks and discard. Mash with a potato masher, and stir in the 1/4 teaspoon ground cinnamon and dash of nutmeg. Transfer to a serving dish and serve warm. ","[Chardonnay, Riesling, Gewrztraminer, Moscato]" 33794,"Crispy Pork Tenderloin Sandwich 1 1 1/2- to 2-pound pork tenderloin 2 cups buttermilk 3 tablespoons barbecue rub 4 cups peanut oil Kosher salt and freshly ground pepper 1 cup all-purpose flour 4 large eggs, lightly beaten 3 cups garlic croutons, crushed 1/2 cup mayonnaise 1/4 cup apricot- or mango-habanero sauce Pinch of granulated garlic Kosher salt 4 large brioche buns, split, toasted and buttered Spicy pickle slices and shredded iceberg lettuce, for topping Instructions: Make the pork: Cut the tenderloin into quarters; using a meat mallet, pound each piece until it is 1/4 inch thick and about 6 inches wide. Mix the buttermilk and barbecue rub in a baking dish, add the pork, cover and let marinate overnight or up to 2 days. In a large deep saucepan, heat the peanut oil over medium heat until a deep-fry thermometer registers 350 degrees F. Take the pork out of the marinade and season with salt and pepper. Make a three-stage breading station with the flour, eggs and crouton crumbs in separate shallow bowls. Place the pork pieces first in the flour, turning to coat; shake off the excess. Dip the pork in the beaten egg and let the excess drip off, then dredge in the crouton crumbs, pressing until total coverage is achieved. Fry the pork in batches until golden brown, 4 to 5 minutes. Let drain on a paper towel?lined baking sheet. Set aside. Make the aioli: Mix the mayonnaise, habanero sauce and granulated garlic in a small bowl. Season with salt. Build the sandwiches: Place the crispy pork on the toasted buns with some pickle slices, shredded lettuce and then a nice schmear of the aioli. Serve with extra aioli on the side. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Gavi]" 33795,"Broccoli and Green Beans 8 cups broccoli florets (about 1 1/2 pounds) 1/2 pound green beans 1/2 cup extra-virgin olive oil 2 cloves garlic, sliced thin 1/2 tablespoon crushed red pepper flakes, plus more if desired Sea salt and freshly ground black pepper Instructions: In a large pot, bring 6 quarts of salted water to a boil. Have ready a large bowl of ice water. Place broccoli into pot and cook for two minutes. You just want to parboil the broccoli at this point since you will saute it later on. Using a spider strainer, remove broccoli from pot and shock it in a bowl of ice water. When broccoli is completely cool, place it in a colander and allow to drain. Refresh the bowl of ice water. Bring the water back to a boil. Add green beans and cook for 4 minutes. Like the broccoli, you just want to parboil the green beans. Remove green beans from pot with spider strainer and add to ice water. When green beans are completely cool, add them to the colander and allow to drain. In a large saute pan, heat olive oil. When almost smoking, add the garlic and saute for about 45 seconds. When the garlic starts to brown, remove immediately and discard. Overcooking the garlic will impart a very bitter taste to the dish. Add the red pepper flakes, broccoli and green beans to the pan and cook for 5 minutes. Season with salt and pepper. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gruner Veltliner]" 33796,"Roasted Chicken with Grapefruit and Pink Peppercorns 2 (3-pound) chickens 1 1/2 tablespoons olive oil 1 carrot 1 onion 2 bunches celery 1 Bouquet Garni 3 yellow grapefruits 3 pink grapefruits 1/2 cup pan juices 1 tablespoon pink peppercorns Instructions: Preheat oven to 425 degrees F. Rinse and dry chickens well. Rub the skin with olive oil. Salt and pepper the interior and exterior. Place in the oven and cook for 40 minutes or until juices run clear. Peel 1 yellow and 1 pink grapefruit and remove the sections carefully and reserve. Squeeze the other 4 grapefruits of all their juices and reserve. Peel, clean, and cut vegetables into 1/4 inch pieces. After 25 minutes, add the vegetables to the chicken and continue to cook until ready. When chicken is ready, tilt the bird so the juices go into the roasting pan and then caramelize the juices. Degrease and deglaze with the grapefruit juice, scrape the bottom to dissolve the juices and then add the pan juices. Strain the sauce and let sit for 5 minutes, all fat will come to the surface and remove. Place sauce back onto heat, add pink peppercorns and cook at a low simmer for 5 minutes. Check for consistency and seasoning. To Serve: Carve the chicken into eighths. Place one piece white and one piece dark meat on each plate. Warm the sections of grapefruit in the sauce and arrange around the chicken. Spoon sauce over entire presentation. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]

" 33797,"Grilled Potato Salad with Tomato Vinaigrette 2 baking potatoes, like russets, from Idaho, peeled, sliced, into 12 pieces about 1/2-inch thick, punched out with round cookie cutter 3 smallish purple baking potatoes from Idaho, peeled, sliced into 12 pieces about 1/2-inch thick, punched out with oval cookie cutter 8 tiny red new potatoes from Idaho, left whole Olive oil, for light coating 1/4 cup extra virgin olive oil 1/8 cup red wine vinegar 2 tablespoons capers 1 tablespoon picked thyme leaves 4 cloves garlic, crushed Salt and freshly cracked black pepper 2 vine-ripened yellow tomatoes 4 tablespoons extra virgin olive oil 3 tablespoons red wine vinegar 1 clove fresh garlic Salt 8 miniature red pear tomatoes, halved 8 miniature yellow grape tomatoes, halved 1/2 pint mixed red and yellow currant tomatoes or small cherry tomatoes 4 tablespoons basil chiffonade 8 ounces soft fresh goat cheese Basil oil*, for garnish Basil sprigs, for garnish Instructions: Cook each kind of potato separately. Start potatoes in cold, salted water, bring to a boil, and cook until tender, yet not falling apart. Drain and cool on parchment paper. Cut the tiny red potatoes into wedges. Toss in olive oil. Place on hot grill and grill on both sides until grill marks show and they are warm throughout. Combine all ingredients for the Potato Dressing allow to steep for about 1/2 hour. Toss the potatoes in the steeped dressing. Set aside. Blend the yellow vine ripe tomatoes in a blender with extra virgin olive oil, vinegar, garlic, and salt until smooth. Strain through a fine sieve. Place all the miniature tomatoes in a bowl, sprinkle with salt and basil, cover with yellow tomato vinaigrette and gently mix. Adjust seasoning with more vinegar, salt, and oil, if needed. Arrange grilled dressed potatoes in the center of each of 4 plates and surround with the tomato salad. Top each salad with 2 ounces goat cheese. Drizzle with basil oil and top with a basil sprig. *Found in specialty markets ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]

" 33798,"Stuffed Foccacia with Roasted Eggplant and Oregano 2 eggplants Gray salt Extra-virgin olive oil, for brushing 1 teaspoon fresh thyme leaves, finely chopped Freshly ground black pepper 1 pound prepared pizza dough 3/4 cup tomato sauce 1 small bunch fresh oregano leaves 1/2 pound mozzarella, sliced 3 tablespoons freshly grated Parmesan Cornmeal, for dusting Instructions: Preheat oven to 475 degrees F. Slice eggplant into 1/2-inch slices. Salt the eggplant and let it sit for 15 to 20 minutes; rinse the slices and pat dry. Brush them with olive oil, sprinkle with thyme, and season with pepper. Place the slices on a baking sheet and roast, not turning, until brown and tender, about 30 minutes. Let cool. Separate the dough into 4 rounds. Roll them out into 8 to 10-inch circles. Brush 2 of them with olive oil and lay half the eggplant in the middle of each. Top each with half the tomato sauce, some fresh oregano, half the mozzarella, and 1 tablespoon Parmesan. Top each with a round of dough and crimp the edges to make a seal (like a pie). Pierce the top crust to allow steam to vent, brush with olive oil, and sprinkle with remaining parmesan. Position your oven racks to the upper most and lowest positions. Place 2 large baking sheets on the racks and preheat the oven to 375 degrees F. Carefully remove the sheets and dust them with cornmeal. Transfer the rounds to the baking sheets and brush each with some olive oil. Bake until the crusts are light brown on the bottom, about 20 minutes. When slightly cool, slice like a pie into 8 wedges. ","[Barolo, Barbaresco, Chianti, Tempranillo]" 33799,"Grandma Hawley's Tomato Gravy 7 ounces bacon fat 4 1/2 ounces butter
5 1/3 pounds crushed tomatoes
Two 12-ounce cans evaporated milk 24 ounces whole milk 2 ounces all-purpose flour
Kosher salt and freshly ground black pepper
Instructions: Melt the bacon fat and butter in a medium saucepan over medium-high heat. When the bubbles subside, pour in the tomatoes and stir with a wooden spoon until the fat has married with the tomatoes. Reduce the heat to low and simmer, stirring regularly, until reduced by half, 2 hours. Heat the evaporated milk and the whole milk in separate saucepans over low heat until they form a skin on the surface. Remove and discard the skin from the evaporated milk, then pour into the tomatoes; stir until incorporated. Put the flour in a large mixing bowl. Remove and discard the skin from the whole milk. Quickly pour the milk into the bowl with the flour, whisking vigorously (to avoid clumps). Pour the mixture through a fine-mesh strainer into the pot with the tomatoes. Stir with a wooden spoon until incorporated. (The consistency should be velvety.) Season with 2 tablespoons each salt and pepper. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Barolo]" 33800,"Habanero Lime Cheesecake 1 1/2 cups wheat-meal biscuits (or about 26 graham cracker squares) ground to crumbs Pinch salt 1/3 cup melted butter 3 habanero peppers 2 tablespoons sugar, plus 1 cup 24 ounces cream cheese Pinch of salt 4 eggs 2 tablespoons heavy cream 1 lime, zested 1 very juicy or 2 less juicy limes, juiced 1 lime sliced thinly, for garnish 1whole habenero, for garnish Instructions: Preheat the oven to 400 degrees. Position top rack in the center of the oven. Place a baking pan on the rack below this. Boil water. Make crust: Mix the crumbs and salt together in a small bowl, then add butter and stir to mix. Set aside 1/4cup for topping. Press the rest into the bottom and sides of a 9-inch springform pan. Turn on kitchen or stove exhaust fan. Skewer and roast the habaneros over an open flame (gas burner is fine) and set them to steam under a towel. When they are cool enough to handle, put on plastic gloves if desired. Peel and deseed habaneros, then pound in a mortar with the 2 tablespoons of sugar until a coarse paste results. Cream the cream cheese, then add remaining sugar and salt. Beat in the eggs 1 at a time until incorporated. Add the cream and blend. Beat the zest and lime juice into this mixture. Add the habanero paste last and beat until well mixed. Pour into the crust, then gently tap the pan to level the filling. Sprinkle the reserved crumbs on top. Pour boiling water into the pan on the oven's lower rack. Place the cheesecake on the rack above it. Bake for approximately 1 hour or until the cheesecake pulls away from the edge of the pan. Remove from the oven and allow to set for 20 minutes. Wrap and keep in the refrigerator overnight, or if rushed, place in the freezer for 2 to 3 hours. Garnish, if desired, with slices of lime and place a whole habanero in the center. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 33801,"Easy Tex-Mex Chicken and Rice 1 tablespoon olive oil 2 cloves garlic, pressed
1/2 white onion, diced
1 teaspoon chili powder
1 teaspoon ground cumin
1/2 teaspoon cayenne pepper
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon ground turmeric
One 15-ounce can tomato sauce
One 10-ounce can diced tomatoes and green chiles
3 cups shredded rotisserie chicken
Two 8.8-ounce bags microwaveable white rice
1 1/2 cups grated pepper jack cheese
Fresh cilantro, for serving
Instructions: In a deep skillet, heat the olive oil over medium-high heat. When the oil is hot, add the garlic, onion, chili powder, cumin, cayenne pepper, salt, pepper and turmeric. Cook, stirring often, until the onion is soft and the spices are toasted, about 3 minutes. Pour in the tomato sauce, diced tomatoes and green chiles, chicken and both bags of rice. Stir together and cook until the rice is heated through and beginning to absorb some of the liquid, about 5 minutes. Turn the heat to low and sprinkle the pepper jack over the top. Cover with a lid and allow the cheese to melt completely, 2 to 3 minutes. Sprinkle over the cilantro and serve. ","[Malbec, Tempranillo, Garnacha, Zinfandel]" 33802,"Shredded, Saucy BBQ Chicken Sammies 1 cup chicken stock 1 bottle Mexican beer 4 pieces, 6 ounces each boneless, skinless chicken breast 2 tablespoons extra-virgin olive oil, 2 turns of the pan 2 cloves garlic, chopped 1 medium onion, peeled and finely chopped 2 tablespoons Worcestershire sauce, eyeball it 1 tablespoon hot sauce (recommended: Tabasco) 2 tablespoons grill seasoning blend (recommended: Montreal Steak Seasoning, by McCormick) 3 tablespoons dark brown sugar 4 tablespoons tomato paste 1 large sour deli pickle, chopped 6 to 8 slices sweet bread and butter pickles, chopped
6 to 8 slices sweet bread and butter pickles, chopped 6 soft sammy buns, such as soft burger rolls, split Instructions: Bring liquids to a simmer in a small to medium skillet and slide in the chicken breast meat. Gently poach the chicken 10 minutes, turning once about after 5 minutes. While chicken poaches, heat a second medium skillet over medium low heat. To hot skillet, add extra-virgin olive oil and garlic and onion and gently saute until chicken is ready to come out of poaching liquids. Combine the next 5 ingredients in a medium bowl and reserve.
When the chicken has cooked through, add 2 ladles of the cooking liquid to the bowl, combining with the sauces, spices, brown sugar and tomato paste. Once the liquids and seasonings are combined, remove chicken, slice it, and transfer to the medium bowl. Using 2 forks, shred the chicken and combine with the liquids. Add the shredded chicken to the onions and garlic and combine well. Simmer together 5 to 10 minutes, using extra cooking liquids to make your chicken as saucy as you like.
Combine sour and sweet pickles in a small bowl. Split rolls and fill with scoops of shredded chicken. Top with pickle relish and serve. ","[Malbec, Zinfandel, Tempranillo, Barbera]" 33803,"Pepper-Jack Chicken With Succotash 4 ounces pepper-jack cheese, shredded 2 cups baby arugula, roughly chopped 2 large skinless, boneless chicken breasts (12 ounces each) 1 tablespoon olive oil, plus more for brushing Kosher salt 1 1/2 to 2 tablespoons Cajun spice blend Vegetable oil, for the grill 1 cup frozen lima beans, thawed 1 medium yellow summer squash, diced 2 cups corn kernels 1 cup grape tomatoes, halved Juice of 1 lime Instructions: Combine the cheese and arugula in a bowl. Cut a deep 2-inch-wide pocket in the thickest part of each chicken breast with a paring knife. Stuff with the arugula mixture. Brush with olive oil and season with salt and the Cajun spice blend.
Preheat a grill to high and brush the grates with vegetable oil. Grill the chicken until blackened and a thermometer inserted into the thickest part registers 155 degrees F, 8 to 10 minutes per side. Transfer to a cutting board.
Meanwhile, heat 1 tablespoon olive oil in a skillet over high heat. Add the lima beans, squash and corn, season with salt and cook until the squash is just tender, 2 to 3 minutes. Add the tomatoes and cook 2 more minutes. Remove from the heat and stir in the lime juice. Slice the chicken and serve with the succotash
","[Chardonnay, Zinfandel, Malbec, Tempranillo]" 33804,"Agujas 2 pounds boneless chuck steaks, eye of chuck steaks or 3 to 4 pounds bone-in chuck steaks, cut to less than 1/4-inch thick 1/4 cup lime juice Salt (preferably kosher), to taste Instructions: Light a fire of mesquite wood or mesquite charcoal, and allow it to burn to coals, either in a barbecue that allows the grill to be placed at least 2 feet above the coals, or in a smaller barbecue, reducing the amount of wood or charcoal so that the coals will not be too hot. A kettle barbecue can be used by arranging some of the coals in the middle and some around the edges as for the indirect method. If the meat is not at or under 1/4-inch, pound it between sheets of plastic wrap with a meat pounder until it is the proper thickness. (Don't try this with bone-in steaks). About 20 minutes before the coals are ready, brush the meat with lime juice and sprinkle on salt to taste. Place the meat over the coals and cook for about 5 minutes turn the meat and cook another 5 minutes. Repeat the process until the fat is well cooked and charred and the meat is tender.
","[Malbec, Tempranillo, Garnacha, Zinfandel]" 33805,"Dry Roasted Edamame Brittle 7 ounces dry roasted edamame 1 tablespoon soy sauce 1/2 teaspoon cayenne pepper 1/2 teaspoon kosher salt 1 pound 6 ounces sugar 12 ounces water Instructions: Place the edamame, soy sauce, cayenne pepper and salt into a small mixing bowl and stir to combine. Line a half sheet pan with a silicone baking mat. Place a 3-quart saucier inside a large cast iron skillet. Add the sugar and water to the saucier, and cook over high heat, stirring occasionally with a wooden spoon, until it comes to a boil. Stop stirring, cover, and cook for 3 minutes. Uncover, reduce heat to medium, and cook until the sugar is a light amber color, approximately 25 minutes. Remove from the heat and stir in the edamame mixture. Working quickly, pour the mixture onto the prepared half sheet pan and spread thin with an oiled spatula. You will have to work quickly when pouring out and spreading the mixture in the pan. Cool completely, approximately 30 minutes, and then break into pieces. Store in an airtight container for up to 2 weeks. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 33806,"Extra-Crunchy Sheet-Pan Mac and Cheese Kosher salt 1 pound elbow macaroni 2 cups half-and-half 8 ounces cream cheese, at room temperature 2 cups shredded sharp Cheddar 2 cups shredded Monterey Jack cheese 1 tablespoon Dijon mustard 1 teaspoon hot sauce, or more to taste
2 cups panko breadcrumbs 6 tablespoons unsalted butter, melted
Instructions: Position a rack in the upper third of the oven and preheat to 450 degrees F. Bring a large pot of salted water to a boil. Add the macaroni, and cook according to package directions until al dente. Drain the macaroni, reserving 1 1/2 cups of the pasta water. Set aside. Heat the half-and-half, cream cheese, and reserved pasta water in a large pot over medium heat, stirring until the cream cheese is completely melted and the mixture just comes to a simmer. Remove from heat and add the Cheddar, Monterey Jack, Dijon mustard, and hot sauce, whisking until the cheeses are melted and the sauce is smooth.
Add the macaroni to the pot and stir to combine. (It will look very loose, but the pasta will absorb some of the sauce as it bakes.) Season to taste with salt if desired. Spread the macaroni mixture on an 18-by-13-inch sheet pan. Toss the panko, butter and 1/2 teaspoon salt together in a medium bowl and sprinkle evenly over the pasta. Bake until the cheese is bubbly and the bread crumbs are brown and crisp, rotating halfway through, 20 to 25 minutes. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]

" 33807,"Watercress Mousse 3 1/2 ounces ricotta cheese 1 egg yolk 1 teaspoon caster sugar (superfine) 1 lemon, juiced, zest grated 7 ounces watercress leaves, finely chopped 1/2 sachet powdered gelatin, dissolved in 4 tablespoons water Salt and freshly ground black pepper 2 egg whites Instructions: For the mousse, mix together the ricotta, egg yolk, and sugar, beating well. Add the lemon juice and zest and then the finely chopped watercress. Stir in the gelatin and season with salt and pepper. Whisk the egg whites until they are stiff, and fold in.
Line small ramekins with plastic wrap and fill with mousse bringing the wrap over the top of the mousse. Chill until the mousse is just set. Unmold and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 33808,"Healthy Banana Split Parfaits 2 ounces semisweet chocolate chips 3 medium bananas 1/4 cup walnuts, finely chopped 1/4 of a small pineapple, cored and diced (about 1 cup) Four 1/4-cup scoops strawberry ice cream 4 cherries, pitted Instructions: Put the chocolate in a small microwave-safe bowl and microwave in 30 second increments, stirring in between each, until smooth and pourable. Cut the bananas into 1/4-inch rounds and toss them with most of the walnuts in a medium bowl. (Reserve some nuts for the top.) To assemble the parfaits: Divide the pineapple evenly among 4 rocks, float or parfait glasses. Next, add the coated bananas. Top each with a scoop of ice cream and drizzle with the melted chocolate. Sprinkle with the reserved walnuts and top with a cherry. ","[Chardonnay, Riesling, Moscato, Sauvignon Blanc]" 33809,"Classic Butter-Herb Roast Turkey 1 12- to 14-pound turkey, thawed if frozen, giblets removed (neck reserved) 4 stalks celery, roughly chopped 2 carrots, roughly chopped 1 onion, cut into 8 wedges 1 apple, cut into 8 wedges 1/2 bunch fresh sage 1/2 bunch fresh parsley 1 stick unsalted butter, at room temperature Kosher salt and freshly ground pepper Instructions: Position a rack in the lowest part of the oven; remove the other racks and preheat to 350?. Put the turkey neck, celery, carrots, 6 wedges each onion and apple, half of the sage and half of the parsley in the center of a large roasting pan, creating a mound for the turkey to sit on. Stuff 2 tablespoons butter, the remaining 2 wedges each onion and apple and the remaining sage and parsley inside the cavity of the turkey. Place the turkey breast-side up on top of the vegetables. Combine 1 tablespoon each salt and pepper in a small bowl. Pat the turkey dry and season all over with half of the salt and pepper mixture. Spread the remaining 6 tablespoons butter all over the turkey, then sprinkle with the remaining salt and pepper mixture. Tie the legs together with kitchen twine and tuck the wings under the body. Pour 1 cup water into the roasting pan around the vegetables. Roast the turkey 1 1/2 hours, then baste with the pan drippings. Continue to roast, basting every 30 minutes, until the skin is crisp and golden and a thermometer inserted into the thigh registers 160? to 165?, 45 minutes to 1 1/2 hours more. (Tent with foil if the skin is browning too quickly.) Let rest 15 minutes in the pan. Carefully tip the turkey so any juices pour into the roasting pan. Transfer the turkey to a cutting board and let rest at least 30 minutes before carving. Remove the vegetables and herbs from the roasting pan and use the drippings for gravy. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 33810,"Sun-Dried Tomato and Cheese Stuffed Chicken Breasts 4 boneless, skinless chicken breast halves (about 1-1/4 lbs.) 4 ounces fontina or mozzarella cheese, cut into 4 equal slices 3 Tbsp. drained and chopped sun-dried tomatoes halves, packed in oil 1/4 cup all-purpose flour 2 Tbsp. vegetable oil 2 cloves garlic, finely chopped 1-1/2 cups Bertolli? Vineyard Premium Collections Marinara with Burgundy Wine Sauce 1/4 cup water Instructions: Make 2-inch-long deep cut with knife parallel to cutting board in center of each chicken breast half to form pocket. Evenly stuff pockets with cheese and tomatoes; secure with wooden toothpicks. Sprinkle, if desired, with salt and pepper. Dip chicken breasts in flour. Heat oil in 12-inch skillet over medium-high heat and brown chicken. Add garlic and cook, stirring occasionally, 30 seconds. Stir in Sauce and simmer covered 6 minutes or until chicken is thoroughly cooked. Remove toothpicks. Serve, if desired, over hot steamed escarole or spinach. ","[Chardonnay, Pinot Grigio, Chianti, Rioja]" 33811,"Mixed Green Salad with Beets and Pistachios 3 tablespoons white balsamic vinegar 1 tablespoon orange juice 1 teaspoon Dijon mustard 1/2 cup extra-virgin olive oil Kosher salt and freshly ground pepper One 5-ounce package baby arugula One 5-ounce package baby kale 4 small red and/or golden beets, trimmed and peeled 1/2 cup shelled pistachios, roughly chopped Instructions: Whisk the vinegar, orange juice and mustard in a medium bowl until smooth. Slowly drizzle in the olive oil, whisking constantly, until well combined and thick and season with salt and pepper. Mix the baby arugula and kale together in a large bowl. Slice the beets very thin using a mandolin and add to the greens with the pistachios. Pour the vinaigrette over top and toss gently to combine. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 33812,"Flaming Wild Berry Mini Bundts with Spiced Peach Creme Anglaise Nonstick baking spray 1 cup quick oatmeal (recommended: Quaker Quick 1 minute oats) 2 1/2 cups fresh mixed berries (you can also use frozen, blackberries, raspberries and blueberries, if using fresh just evenly divide all 3 kinds, frozen comes already mixed) 1 stick butter (softened or just cut into thirds)
1 cup boiling water 2 eggs 1 cup sugar 1 cup brown sugar 1 1/2 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon baking powder 1/2 teaspoon kosher salt 1 1/2 teaspoons ground cinnamon 1/4 teaspoon ground nutmeg 1 teaspoon pure vanilla extract 1 cup sour cream (recommended: Breakstones) 2 1/2 cup fresh berries (you can also use frozen, blackberries, raspberries, and blueberries, if using fresh just evenly divide all 3 kinds, frozen comes already mixed) Spice Brandy Creme Anglaise, recipe follows Nonstick cooking spray 2 cups half-and-half 3 egg yolks 1/2 cup sugar 1 tablespoon pure vanilla extract Pinch ground cloves 1/4 teaspoon ground cinnamon 3 teaspoons peach brandy or any good brandy (recommended: Dekuyper), plus more for soaking raisins 1/4 cup raisins, soaked in peach brandy, with the brandy drained off 2 teaspoons raisins 2 teaspoons peach brandy or brandy (recommended: Dekuyper) 1 teaspoon Ever Clear alcohol, for flames 1 cup premade raspberry or blackberry sauce (or 1 cup raspberry jam melted over a double-boiler) 1/2 cup fresh mixed berries 8 sprigs mint Disk or spoon to put out flame Instructions: Preheat oven to 360 degrees F. Put raisins for creme anglaise recipe in brandy to soak. Spray nonstick 8-mini Bundt cake pan (Wilton mini Bundt 14 3/4 by 9 7/8-inches) with nonstick baking spray. In a medium bowl add oatmeal, and butter. Pour boiling water over, stir and allow to stand for 1 minute. In a stand mixer bowl beat eggs, sugar and brown sugar on high speed until creamy and light about 2 minutes. Add oatmeal mixture, flour, baking soda, baking powder, salt, cinnamon, nutmeg, and vanilla and mix on medium-high until creamy about 1 to 1 1/2 minutes. Lower speed to medium and mix in sour cream until blended. Turn off mixer and stir in berries by hand. Next using a ladle and a soup spoon to get all the batter, scoop batter into pans about 1/2 to almost 3/4 the way full making sure to have berries in each (this cake rises well so careful not to over fill). Bake 20 to 25 minutes or until a toothpick inserted into the center comes out clean. Make creme anglaise while cakes are baking. When done baking turn cakes out onto a large cooling rack that has been sprayed with nonstick spray. If you do not have a rack just turn out on the counter and use a spatula to pick up the cake when ready to plate. Spray a heavy bottom saucepan with nonstick spray and place over medium heat. Add half-and-half; watch closely and whisk. In a mixing bowl whisk together egg yolks, sugar and vanilla until it has a creamy texture, about 1 minute. Turn the heat up to medium-high and whisk the half-and-half constantly until it just starts to show steam coming off the top. Remove from heat and slowly temper the hot half-and-half to the egg mixture. Whisk well, return the mixture to the saucepan and place pan back on medium-high heat. While whisking constantly add cloves and cinnamon. Continue whisking until the anglaise just begins to boil then whisk even faster for about 30 to 40 seconds. You will know it is done if you place a wooden spoon in and the mixture sticks to it. Total cooking time is only about 5 to 6 minutes. Remove from the heat and add brandy and drained soaked raisins and whisk well. Watch the pot keeping in mind the pot is still hot from the heat. Give it a little whisk so it does not burn if you have a few minutes before plating. (Cook's Note: for some reason if you overcook the anglaise and it begins to look like curdled milk, remove from heat immediately and pour into a heat temperature safe blender and slowly temper in, (add more) half-and-half and pulse or whip until it looks creamy. It will happen quickly, less than a minute.) In a 1 shot, shot glass place raisins and brandy and top float with Ever Clear alcohol for fire. You want to have at least 1/2-inch clear space from the top of the mixture to the rim of the glass. Eating of the raisins is optional. Assembly: Using a standard dessert plate take a squeeze bottle of premade raspberry or blackberry sauce and draw 3 to 4 lines on the plate. Place the hot or warm mini Bundt cake in the middle of a dessert plate. Spoon creme anglasie sauce over cake allowing some to get into the middle and running over the sides. Now carefully place the finished fire glass in the hole in the middle of the cake. Place a sprig of fresh mint, a few fresh berries (and disk or spoon on the side for putting out the flame) to garnish and repeat process to finish all 8 of the mini cakes. Carry cakes to the table and light the fire glass in front of your guests. This is a very easy and quick recipe sure to impress your guests. Even the novice of cooks will have no problem. The wild berry cake is packed with succulent berries and the spiced anglaise just complements it so well. This is also very good cold. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 33813,"Grilled Red Curry Lamb Chops 3 tablespoons red curry paste 1/2 cup coconut milk
Juice and zest of 1 lime, plus lime wedges for serving
12 lamb loin chops
Kosher salt and freshly ground black pepper
Flaky sea salt, for serving
Fresh cilantro leaves, for serving
Extra-virgin olive oil, for drizzling
Arugula, Fennel and Citrus Salad, recipe follows 4 cups loosely packed arugula 3 tablespoons chopped, toasted walnuts
1 orange, peel cut away from the flesh and the segments cut free from their membranes, plus the juice squeezed from the hull Seeds from 1 pomegranate
1/2 red onion, thinly sliced
1 fennel bulb, thinly sliced, plus 1 tablespoon chopped fronds for garnish
1 tablespoon Dijon mustard
3 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
Instructions: In a large bowl, whisk the curry paste, coconut milk, lime juice and zest. Add the lamb chops to the marinade and toss to coat. Cover and refrigerate for 1 hour. Bring to room temperature for 20 minutes, then remove the lamb from the marinade and pat dry with a paper towel. Generously sprinkle on each side with the kosher salt and pepper. Preheat an outdoor grill or grill pan to medium-high. Grill the lamb chops until slightly charred on one side, 3 to 4 minutes. Flip and cook for 2 to 3 minutes more for medium doneness. Remove to a platter. Sprinkle with flaky sea salt. Garnish with the lime wedges and cilantro leaves. Drizzle with olive oil and serve with the Salad. Toss the arugula, walnuts, orange segments, pomegranate seeds, red onion, sliced fennel and half the fennel fronds together in a large bowl. Whisk together the reserved orange juice and Dijon mustard in a small bowl. Stream in the oil and whisk until combined. Season with salt and pepper. Drizzle the salad with the dressing and season with salt. Garnish with the remaining fennel fronds and serve immediately. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]

" 33814,"White Gazpacho with Grapes and Garlic 1 1/2 cups blanched almonds, coarsely chopped 2 cloves garlic, chopped 4 slices stale countrystyle bread, crusts removed 1/2 cup fruity olive oil 4 tablespoons sherry wine vinegar 2 cups white grape juice 2 cups iced water 3 teaspoons sea salt, or to taste 24 seedless white or Muscat grapes, halved Instructions: Combine the almonds and garlic in a blender or food processor and blend until the almonds are very finely ground, almost pastelike. Meanwhile, soak the bread in cold water, then squeeze out the water. Add the bread to the blender and blend until smooth. With the motor running, pour in the oil in a thin stream, then add the vinegar, scraping down the sides often. Pour in the grape juice and iced water 1 cup at a time. Season with salt. Chill in the refrigerator, at least 6 hours. The soup should be very cold. Serve in chilled soup bowls and garnish with the grapes. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 33815,"Summer Pudding 2 pounds mixed summer berries (strawberries, raspberries, red currants, black currants, black cherries) 6 ounces powdered sugar 1 1/2 pint pudding basin 7 to 8 slices white bread Instructions: Place fruit in saucepan with sugar and cook gently for 3 minutes. Remove from heat. Line pudding basin with slices of bread, leaving no gaps. Fill with fruit, cover the top with more bread, to form lid. Cover with saucer and put weights on top, to press the bread down. Refrigerate for 12 hours or overnight. Turn out onto serving plate spoon over extra juice to cover any white part still showing. Serve with clotted cream or ice cream. ","[Chardonnay, Riesling, Moscato, Vinho Verde]" 33816,"Lemongrass-Crusted Crab Cakes 2 tablespoons mayonnaise 1 teaspoon fresh lemon juice
4 eggs
Salt and pepper
2 pounds jumbo lump crabmeat
1/2 cup panko breadcrumbs
2 tablespoons grated fresh lemongrass
1/2 cup white wine
1 teaspoon chopped garlic
8 tablespoons (1 stick) butter, cold and cut into chunks
4 tablespoons olive oil
Instructions: In a large bowl, gently fold the mayonnaise, lemon juice, 2 of the eggs and salt and pepper to taste into the crabmeat, being careful not to break up the lumps of crab. Gently form the mixture into eight 1-inch-thick crab cake patties. Put on a baking sheet or tray and refrigerate for 1 hour.
Mix together the panko and lemongrass in another bowl. Beat the remaining 2 eggs in a third bowl with a pinch of salt and pepper Gently roll each crab cake in the beaten eggs followed by the panko mixture. Let rest in the refrigerator for 15 minutes to firm up.
Combine the wine and garlic in a small saucepan. Bring to a boil and cook until reduced by half. Remove from the heat and whisk in the cold butter. Heat the oil in a saute pan over medium heat. Cook the crab cakes until golden brown on one side, 3 to 4 minutes. Flip the crab cakes and finish cooking until golden brown on the second side, 2 to 3 minutes.
Serve immediately with the garlic butter sauce drizzled on top. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 33817,"Pear and Raspberry Crostata 1 cup (2 sticks) cold unsalted butter, cut into pieces 2 cups flour 1/2 cup sugar 1 lemon, zested 1 large egg plus 1 large egg yolk, whisked together 2 tablespoons raspberry jam 6 ripe but firm pears, peeled, pitted and cut into wedges 1 cup raspberries, fresh or frozen 1 tablespoon honey 2 tablespoons whole milk 1 tablespoon coarse, turbinado, or \raw\ sugar Instructions: In the bowl of a mixer, blend the butter, flour, sugar, and lemon zest at low speed until the mixture is coarse and sandy-looking. Add the egg mixture and blend just until the mixture comes together. Form into a ball, wrap with plastic, and refrigerate at least 1 hour. Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper. On a floured surface, roll the dough out to a rough circle about 14 inches in diameter. Transfer to the baking sheet. All around the edge of the dough, fold in the outer 1/2-inch to form a rough, \rustic\ edge for the tart. Using a rubber spatula, gently spread the jam over the bottom of the tart. Then arrange the pear wedges in concentric circles over the jam. Dot with raspberries and drizzle with the honey. With a pastry brush, brush the tart edge with the milk. Sprinkle with the coarse sugar. Bake until the fruit is tender and the underside of the tart is lightly browned, 25 to 30 minutes. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 33818,"Banana Flambee 1/4 cup golden raisins 1/4 cup freshly squeezed orange juice 4 ripe bananas 2 tablespoons unsalted butter 2 tablespoons dark brown sugar Pinch of grated nutmeg 1/4 cup rum Instructions: Place the raisins in the orange juice until they expand. Meanwhile, peel the bananas and slice them in half lengthwise. Heat the butter in a large frying pan and add the bananas, round side down. Cook the bananas for 2 to 3 minutes on each side turning them carefully with a spatula so as not to break them. Mix the sugar and nutmeg with the raisins and juice and pour it over the bananas. When ready to serve, remove the bananas from the frying pan, reserving the cooking juices, and arrange them on a hot plate. Heat the cooking juices to boiling, and add rum, and light it, pouring it over the bananas. The alcohol will burn off, leaving you with a rummy flavor on the sauteed bananas. ","[Chardonnay, Moscato, Riesling, Cava]" 33819,"De Diablo Margarita 1 pint fresh strawberries, stemmed Sugar, as needed Lime wedge, for glass rim cl pepper seasoning powder, such as Tajin, for glass rim 1 1/2 ounces jalapeno-flavored tequila, such as Tanteo Jalapeno Tequila 1 1/2 ounces sour mix
1 ounce mezcal, such as Del Maguey Crema Mezcal San Luis Del Rio
1 slice jalapeno pepper Instructions: For the strawberry puree: Add the strawberries and sugar to taste to a food processor and puree. For the cocktail: Moisten the rim of a rocks glass with the lime wedge. Pour some cl seasoning powder onto a saucer and dip half of the rim of the glass in it to coat. Put the tequila, sour mix, mezcal, jalapeno slice and 1 1/2 ounces of the strawberry puree in the prepared glass with crushed ice and stir. Enjoy. ","[Tequila, Mezcal, Pinot Grigio]" 33820,"Arugula Salad with Pickled Red Onions and Champagne Vinaigrette 1/2 cup distilled white vinegar 2 tablespoons sugar
Kosher salt
1 medium red onion, thinly sliced
5 ounces arugula
1 cup cherry tomatoes, halved
1/2 cup extra-virgin olive oil 3 tablespoons Champagne vinegar
1 teaspoon honey
1 teaspoon Dijon mustard
Kosher salt and freshly ground black pepper Kosher salt and freshly ground black pepper
Instructions: For the salad: Combine the white vinegar, sugar, and 1 teaspoon salt in a small saucepan with 1/2 cup water. Bring to a simmer over medium-high heat and then add the onions. Return the liquid to a simmer, then take off the heat and let stand 15 minutes; drain. Put the arugula in a large salad bowl and add a few of the pickled onions and all of the cherry tomatoes; toss to combine. (Reserve the remaining pickled onions for another use.) For the vinaigrette: Combine the olive oil, Champagne vinegar, honey, mustard, 1/2 teaspoon salt and a few grinds of pepper in a mason jar and shake vigorously until emulsified. Add just enough vinaigrette to lightly coat the salad and toss well. Season to taste with salt and pepper. The remaining vinaigrette can be kept refrigerated up to 1 week. ","[Champagne, Pinot Grigio, Sauvignon Blanc, Riesling]" 33821,"Sanjuana's Pozole (Rich Corn and Pork Soup) One 2-pound/1 kg pork shoulder 8 cups stock or water 1 onion, chopped 2 cloves garlic, minced Salt and freshly ground black pepper 3 cups/750 ml dried whole yellow hominy 6 dried ancho or guajillo chiles Tortillas Cabbage or iceberg lettuce, shredded Onions, finely sliced Instructions: In a large pot, add the pork, stock or water, garlic and onions. Sprinkle with salt and pepper. Bring to a boil over medium-high heat, and then reduce the heat to low and simmer until the meat falls off the bone, about 2 hours. Remove the pot from the heat. Take the pork from the pot and set aside to cool. When cool enough to handle, remove the meat from the bone and shred it with your hands. Strain the stock if desired and put back in the pot. Add the shredded meat. Meanwhile, in another saucepan, cook the hominy in salted boiling water until very tender, about 1 hour. Strain and add to the posole. In a bowl, rehydrate the chiles with a ladle of the hot braising liquid for 30 minutes until soft. Puree in a blender and add to the posole. Adjust the seasoning and serve with tortillas and little bowls of your choice of garnishes. ","[Malbec, Tempranillo, Garnacha, Zinfandel]" 33822,"Brownie Ganache Torte Crisco? Butter No-Stick Cooking Spray CRUST: 1 1/4 cups graham cracker crumbs 1/4 cup almond toffee bits 1 tbsp. brown sugar 1/4 cup butter, melted CHOCOLATE LAYER: 1/2 cup heavy cream 1 tbsp. strong brewed FOLGER'S? 1 cup (6 oz. pkg.) semi-sweet chocolate chips FILLING: 1 (19.5 oz.) pkg. Pillsbury? Classic Traditional Fudge Brownie 6 tbsps. butter, melted 3 tbsps. water 3 large egg whites 1/2 cup chopped slivered almonds, toasted* TOPPING: Unsweetened whipped cream (optional) Instructions: SPRAY bottom only of 10-inch springform pan with no-stick cooking spray. Mix graham cracker crumbs, toffee bits, brown sugar and 1/4 cup melted butter in medium bowl with fork until crumbs are coated. Press in bottom of buttered pan. HEAT heavy cream in 1-quart saucepan over medium-low heat until hot. Stir in coffee. With wire whisk, stir in chocolate chips until smooth. Remove from heat. Place 1/4 cup chocolate mixture in small microwave-safe bowl; set aside for drizzle. Pour and carefully spread remaining chocolate mixture over crust. Freeze 20 minutes. HEAT oven to 325 degrees F. Mix brownie mix, 6 tablespoons melted butter and water in large bowl; beat 50 strokes with spoon (mixture will be thick). In small bowl, beat egg whites with electric mixer on high speed 1 to 2 minutes or until soft peaks form. Add to brownie mixture; beat with electric mixer on low speed just until blended, about 30 seconds (batter will appear lumpy). REMOVE crust from freezer. Spread batter over chocolate layer. Sprinkle almonds evenly over top. BAKE 45 to 60 minutes or until center is puffed and set and edges are firm (middle will be soft). DO NOT OVERBAKE. Cool on wire rack 2 hours. RUN knife around side of pan; remove side. Microwave reserved chocolate mixture on HIGH (100% power) 10 to 15 seconds until desired drizzling consistency; drizzle over torte. To serve at room temperature, cool an additional hour. Or refrigerate until serving time. Top individual servings with unsweetened whipped cream, if desired. Tip: To toast chopped almonds, spread on cookie sheet; bake at 325 degrees F. for 6 to 8 minutes, stirring once, until light golden brown. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 33823,"Baked Ziti Provencal Kosher salt and freshly ground black pepper 2 tablespoons extra-virgin olive oil 4 cloves garlic, thinly sliced 1/4 teaspoon crushed red pepper flakes One 28-ounce can plum tomatoes, crushed by hand One 15-ounce can plum tomatoes, crushed by hand 1 sprig fresh basil, plus 2 tablespoons chopped fresh basil leaves 1 cup fresh ricotta 1 pound dried ziti 10 ounces jarred or frozen artichoke hearts (thawed) 1 cup sliced jarred roasted red peppers 1/2 cup pitted nicoise or Kalamata olives, coarsely chopped 1 1/2 cups shredded mozzarella 1 cup grated Parmesan or ricotta salata 1 1/2 cups shredded provolone Instructions: Preheat the oven to 450 degrees F. Bring a large pot of salted water to a boil. Heat the oil in a medium saucepan over medium heat. Add the garlic and red pepper flakes and cook, stirring, until the garlic is golden, about 2 minutes. Add both cans of the tomatoes and 1 cup of water. Increase the heat to medium-high and bring to a simmer. Reduce the heat slightly, add the basil sprig and simmer rapidly, uncovered, until thickened, 15 to 20 minutes. Discard the basil and stir in the ricotta. Season with salt and pepper. Cook the ziti in the water until very al dente, about 2 minutes less than the package directions specifies. Drain the pasta and transfer it to a large bowl. Add the tomato sauce, the chopped basil, artichokes, peppers, olives, the mozzarella and half of the Parmesan to the bowl and stir well to combine. Transfer the pasta to a 3- to 4-quart baking dish and top with the provolone and the remaining Parmesan. Bake, uncovered, until browned, about 15 minutes. Let the pasta rest for about 10 minutes before serving. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 33824,"George's Special Turkey on a Bicycle Spit 1/4 cup dried sage 1/2 cup seafood seasoning (recommended: Old Bay) 1/4 cup ground black pepper 1 tablespoon salt 1/2 cup extra-virgin olive oil 1 (14 to 16 pound) fresh turkey 1 bunch fresh sage 1 bunch fresh parsley Celery leaves, from 1 bunch celery 2 lemons, juiced 1/2 cup extra virgin olive oil Instructions: Heat the oven to 325 degrees F. Let the turkey sit at room temperature while the oven is heating. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 33825,"Strawberry Cups 1 cup water 1 (4-serving size) package sugar-free lemon gelatin 10 ounces frozen unsweetened strawberries, partly thawed 1 cup heavy cream 1/2 teaspoon vanilla extract 1 teaspoon sugar substitute (recommended: Splenda) 6 fresh strawberries, optional, for garnish 6 mint leaves, optional, for garnish Instructions: Bring the water to a boil in a small saucepan. Put the gelatin and boiling water in a blender, and process for 10 to 15 seconds to dissolve the gelatin. Add the strawberries and process again, just long enough to blend in the berries. Put the blender container in the refrigerator for 10 minutes, or just until the mixture starts to thicken a bit. Add 3/4 cup of the heavy cream, and process in the blender just long enough to mix it all in, about 10 to 15 seconds. Pour into 5 or 6 pretty little dessert cups and chill in the refrigerator, at least 1 hour. With an electric mixer or by hand, whip the remaining 1/4 cup of cream with the vanilla and sugar substitute. Top each cup with a dollop if whipped cream. If desired, cut a strawberry into a fan-shape, and place on top with a mint leaf to garnish. ","[Chardonnay, Sauvignon Blanc, Moscato, Riesling]" 33826,"Veggie Caesar Burger 1 Morningstar Farms? Garden Veggie Patties? Veggie Burger 3/4 cup torn romaine lettuce 2 teaspoons reduced-fat Caesar salad dressing 2 teaspoons finely shredded Parmesan cheese 1 Kaiser roll or hamburger bun, split and toasted (about 1 1/2 oz.) 1 thin slice tomato Instructions: A little Caesar salad and sliced tomato turn this veggie patty into a flavorful feast.

1. Cook veggie burger according to package directions.
2. Meanwhile, in a small bowl toss together lettuce, salad dressing and Parmesan cheese.
3. Top roll bottom with lettuce mixture, veggie burger, tomato slice and roll top. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 33827,"Smoked Trout Mousse on Pumpernickel 1 (4-ounce) piece smoked trout 2 tablespoons heavy cream Freshly ground pepper, to taste 1 tablespoon fresh lemon juice 1 tablespoon fresh or prepared grated horseradish 8 ounces cream cheese, at room temperature 21 slices party pumpernickel, crusts trimmed Italian parsley, for garnish Instructions: Remove skin and bones from the trout. Place cleaned trout in the bowl of food processor and chop until very fine. With the machine running, add cream, pepper, lemon juice and horseradish. Transfer mixture to a bowl and add cream cheese. Blend until well combined and smooth. Using a rubber spatula, press mixture through a fine sieve to remove any lumps. Refrigerate until ready to use. Cut trimmed party pumpernickel in half, on the diagonal. Using a pastry bag fitted with a decorative tip, pipe 1 teaspoon mousse onto each bread triangle. Garnish with sprig of Italian parsley. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Gris]" 33828,"Hot Chocolate Dessert 1 1/2 cups water 1/4 cup sugar 8 ounces good quality bittersweet chocolate, chopped 1/4 cup unsweetened (Dutch process) cocoa powder 3 cups half-and-half 1 1/2 teaspoons vanilla 2 to 3 tablespoons Cognac or dark rum, or to taste, if desired Whipped cream, for garnish Chocolate shavings, for garnish Instructions: In a saucepan combine the water and sugar, bring to a simmer, stirring, over moderate heat until sugar is dissolved. Remove for the heat, add the chocolate and stir until smooth. In another saucepan sift the cocoa powder. Whisk in the half-and-half in a stream. Place over moderate heat and bring to a simmer, whisking. Add the melted chocolate to the pan, whisking, until hot. Do not boil. Off the heat whisk in the vanilla and cognac, if desired. Pour into cups and garnish with the whipped cream and chocolate shavings. Serve immediately. ","[Merlot, Cabernet Sauvignon, Malbec, Zinfandel]" 33829,"Asparagus and Zucchini Crudi 2 zucchini, trimmed 1 bunch asparagus, trimmed 1/4 cup extra-virgin olive oil 2 tablespoons lemon juice 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper 1 ounce shaved Pecorino Romano, for garnish Instructions: Using a vegetable peeler, shave the zucchini into long thin strips. Thinly slice the asparagus on a diagonal. Toss the slices together and place the salad in a serving bowl. In a small bowl, combine the olive oil, lemon juice, salt, and pepper. Stir to combine and drizzle over the vegetables. Toss to coat. Garnish with the pecorino shavings. Serve. ","[Vermentino, Sauvignon Blanc, Grner Veltliner]" 33830,"Soft Parmigiano Polenta 1 1/2 cups milk 1 bay leaf
   Salt
   1 cup long-cooking polenta
   1/2 cup grated Parmigiano-Reggiano
   1/4 cup mascarpone cheese
   Instructions: Add the milk, bay leaf and 1 1/2 cups water to a medium saucepan. Bring to a boil over medium-high heat and season generously with salt, almost to the point of over seasoning. How do you know that you are there? TASTE IT! When the mixture has reached a boil, slowly whisk in the polenta in small sprinkles. Once all of the polenta has been incorporated, reduce the heat to medium and immediately switch over to stirring with a wooden spoon. Cook the polenta for 30 to 40 minutes, adding water to loosen it up if the polenta becomes too thick. When the polenta is thoroughly cooked?it should look creamy and not feel gritty on your tongue?remove it from the heat and stir in the Parmigiano and mascarpone. Serve immediately, or place a sheet of plastic wrap right on the surface of the polenta to prevent a skin from forming. To reheat: Add a little water to the polenta and heat over low to medium heat, stirring constantly to prevent burning. ","[Barolo, Barbaresco, Chianti, Tempranillo]" 33831,"Dark Chocolate Waffles with White Chocolate Custard Sauce and Chocolate-Espresso Whipped Cream 1 1/2 cups half-and-half 1/2 vanilla bean, split lengthwise, seeds scraped
   4 large egg yolks
   2 tablespoons granulated sugar
   3 ounces best-quality white chocolate, finely chopped
   1 1/2 cups heavy cream 1/4 cup crushed cacao nibs
   2 tablespoons crushed espresso beans
   2 tablespoons high-quality Dutch processed cocoa powder, such as Valrhona or Callebaut 2 tablespoons confectioners' sugar, plus more for serving
   1 teaspoon pure vanilla extract
   2 cups all-purpose flour 1/2 cup high-quality Dutch processed cocoa powder, such as Valrhona or Callebaut 2 teaspoons baking powder
   1 teaspoon baking soda
   1/4 teaspoon fine sea salt
   3 large eggs, separated
   1/4 cup lightly packed brown sugar
   2 cups buttermilk
   1/4 cup canola oil
   1 teaspoon vanilla extract
   4 tablespoons unsalted butter, melted, plus more for the waffle iron
   3 ounces bittersweet chocolate, finely chopped
   1 pint strawberries, quartered Instructions: For the white chocolate custard sauce: Combine the half-and-half and vanilla bean and seeds in a small saucepan over medium heat and bring to a simmer. Remove from the heat and let cool slightly. Whisk together the egg yolks and granulated sugar in a medium bowl until pale yellow. Slowly whisk in some of the warm half-and-half mixture until smooth. Pour the mixture back into the saucepan and cook over medium heat, stirring with a wooden spoon, until it thickens slightly and coats the back of the spoon. Do not boil. Remove from the heat, add the white chocolate and whisk until smooth. Strain into a bowl, cover, and chill until cold. For the chocolate-espresso whipped cream: Combine the cream, cocoa nibs and espresso beans in a small saucepan and bring to simmer. Immediately remove from the heat and refrigerate until cold. Strain the cream into a chilled bowl, add the cocoa powder, confectioners' sugar and vanilla and whip to soft peaks. For the dark chocolate waffles: Whisk together the flour, cocoa powder, baking powder, baking soda and salt in a large bowl. Whisk together the egg yolks and brown sugar until smooth. Add the buttermilk, oil and vanilla and whisk until combined. Add the wet mixture to the dry mixture and mix until just combined. Fold in the butter and chocolate. Whip the egg whites in a medium bowl until soft peaks form. Fold the whites into the batter. Heat a waffle iron according to the manufacturer's instructions. Brush the grates with butter and ladle 1/4 cup of batter in each grate, close, and cook until crisp and browned and steam stops coming from the waffle iron, 4 to 5 minutes. Repeat with the remaining batter. Serve with the custard sauce, whipped cream, some strawberries and a dusting of confectioners' sugar. ","[Chardonnay, Pinot Noir, Merlot, Cabernet Sauvignon]" 33832,"Beer-Braised Chicken 1/4 pound slab or thick-cut bacon, cut into 1/2-inch pieces 8 skinless, boneless chicken thighs (about 2 1/2 pounds) Kosher salt and freshly ground pepper All-purpose flour, for dredging 1 tablespoon extra-virgin olive oil 1 (12-ounce) bottle beer (preferably brown ale) 1 cup frozen pearl onions, thawed 1/2 pound small red-skinned new potatoes, halved 2 tablespoons whole-grain mustard 2 tablespoons packed dark brown sugar 4 sprigs fresh thyme 3 tablespoons chopped fresh parsley Instructions: Heat a large pot over medium-high heat. Add the bacon and cook until browned, about 5 minutes. Remove with a slotted spoon and transfer to a paper-towel-lined plate. Season the chicken with salt and pepper and dredge in flour, shaking off the excess. Add the olive oil to the drippings in the pot. Add the chicken in batches and cook over medium-high heat until golden on the bottom, 6 to 7 minutes, then flip and sear the other side, about 1 minute.
   Add the beer, onions, potatoes, mustard, sugar, thyme and 1 cup water to the pot and stir, making sure the chicken is fully submerged. Simmer until the chicken is cooked through, about 15 minutes. Discard the thyme and stir in the bacon and parsley.
   ","[Chardonnay, Pinot Grigio, Riesling, Sparkling wine]" 33833,"Chocolate Huckleberry Mousse 1 1/2 pounds bittersweet chocolate 1/2 cup heavy cream, plus 1 cup heavy cream 1 cup Huckleberry Syrup, recipe follows 4 egg yolks 8 egg whites Pinch salt Almond Cookie Cups, recipe follows 2 1/2 cups sugar 1/2 cup red wine vinegar 2 tablespoons cognac 2 cups huckleberries 1/3 cup light brown sugar 4 tablespoons salted butter 1/4 cup light corn syrup 1/3 cup all-purpose flour 1/2 cup chopped, toasted almonds Instructions: Melt chocolate in a double boiler. Stir in 1/2 cup heavy cream. Whisk in huckleberry syrup in a slow drizzle. Let cool to room temperature. When chocolate sauce has reached room temperature, whip egg yolks into the sauce, 1 at a time. In a mixing bowl, whip egg whites with salt until stiff peaks form. In another mixing bowl, whip remaining 1 cup heavy cream until whipped cream is formed. Combine whipped heavy cream and egg white mixture. Fold the whipped cream mixture into the chocolate sauce, 1/3 at a time. Refrigerate for 1 hour before serving. To serve, whip mousse with a wire whisk to loosen. Transfer mousse to a pastry bag and pipe into Almond Cookie Cups. Serve immediately. In a saucepan, stir sugar and red wine vinegar together until mixed. Heat over medium-high heat until sugar has dissolved. Stir in cognac. Add huckleberries and bring to a boil. Cook for 4 minutes. Strain and then cool to room temperature before using. Preheat the oven to 350 degrees F. Line a half-sheet pan with waxed paper and set aside. In a saucepan, heat brown sugar, butter, and corn syrup over medium heat until sugar is dissolved. Remove from heat and add flour and almonds. Stir thoroughly until combined. Place 1 1/2 tablespoons of dough on prepared pan; press dough out slightly to about 1/8-inch. For best results, bake only 2 cookies at a time as they do spread out. Bake for 6 minutes. Remove from oven and allow to cool for only 1 minute. With a spatula, remove cookies from sheet tray and immediately drape over a mold, such as a ramekin, a narrow glass. Let cool until set. Repeat with remaining batter. ","[Merlot, Cabernet Sauvignon, Pinot Noir, Zinfandel]

" 33834,"Sicilian Ricotta Tart 8 ounces (2 sticks) cold unsalted butter 2 cups unbleached flour 1/4 cup superfine sugar 1/2 teaspoon kosher salt 1/4 cup ice water 1 pound ricotta 4 egg yolks 6 tablespoons sugar 1/4 teaspoon cinnamon powder 2 dates, chopped 1/2 tablespoon tangerine peel, finely chopped, for garnish Confectioners' sugar, for garnish Instructions: For the Tart Dough: This recipe works best with very cold butter. Cut the butter into 1/2-inch cubes. Since butter softens rapidly with handling, return the cubes to the refrigerator for at least 10 minutes while you set up the food processor and gather the dry ingredients. Place the flour, sugar, and kosher salt, in the bowl of a food processor fitted with the steel blade. Pulse on/off a few times to combine. Add the butter, tossing quickly with a spatula to coat each cube with flour. This prevents the butter cubes from adhering together and helps them to break apart and combine more evenly with the flour. Pulse on and off 15 times until the butter particles are the size of small peas. With the motor running, add the ice water all at once through the feed tube. Process for about 10 seconds, stopping the machine before the dough becomes a solid mass. Turn the contents of the bowl onto a sheet of aluminum foil, pressing any loose particles into the mass of dough. Roughly form the dough into a 7-inch disk. Cover the dough completely with aluminum foil and refrigerate for at least 1 hour or until ready to use. The dough may be refrigerated up to 2 days or frozen for up to 2 weeks. Let dough rest in refrigerator until needed. For the Tart: Divide the dough into 4 equal portions. Roll out each portion of dough on a floured surface into 9-inch free form circles, about 3/8-inch thick, and transfer to baking sheets. Cover and chill the dough while you prepare the filling. Mix the ricotta, egg yolks, tangerine peel, sugar and cinnamon in a bowl. Stir with a rubber spatula until well combined. Scatter the chopped dates over the surface of the tart shell leaving a 1 1/2-inch border around the outside edge. Spoon the filling over the dates and raise the dough border to enclose the sides of the tart. Press down on the dough where if forms pleats to secure. Bake the tart for 15 to 18 minutes, in preheated 450 degrees, until the crust is golden and the filling is just set. Cool on a rack for 10 minutes, dust with confectioners' sugar and serve warm. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 33835,"Chicken-and-Cheese Enchiladas 1 small red onion, halved 1 1/2 pounds tomatillos, husked and rinsed 1 to 2 serrano cl peppers, stemmed and seeded 1/2 cup low-sodium chicken broth Kosher salt Pinch of sugar 8 corn tortillas 3 cups shredded rotisserie chicken 2 1/2 cups shredded mozzarella and/or Monterey Jack cheese 1/3 cup fresh cilantro 2 tablespoons extra-virgin olive oil, plus more for greasing 3/4 cup crumbled queso fresco or feta cheese Instructions: Preheat the broiler. Slice half of the onion into thin rings and set aside. Place the other onion half, tomatillos and serranos on a foil-lined baking sheet and broil until the vegetables are soft and slightly brown, 7 to 10 minutes, turning as needed. Transfer the vegetables and any liquid to a blender, add the broth and puree. Season with 1/2 teaspoon salt and the sugar. Meanwhile, stack the tortillas, wrap in a damp paper towel and microwave just until warm and soft, 1 minute; keep covered. Toss the chicken with 2 cups shredded cheese in a bowl. Spoon a portion of the chicken mixture down the middle of each tortilla. Add a few cilantro leaves and roll up. Place the enchiladas side by side in a lightly oiled 9-by-13-inch baking dish and brush with the 2 tablespoons olive oil. Broil until crisp and golden, 3 minutes. Pour the tomatillo sauce over the enchiladas and top with the remaining 1/2 cup shredded cheese. Return to the oven and broil until the cheese is bubbly and golden brown, 3 to 5 minutes. Garnish with the onion rings, queso fresco and any remaining cilantro. ","[Syrah, Tempranillo, Barbera, GSM Blend]" 33836,"Apple-Cranberry Potato Chip Crisps 3 cups potato chips 2 tablespoons granulated sugar 1/4 teaspoon ground cinnamon 1/2 cup rolled oats 1/2 cup all-purpose flour 1/2 cup packed light brown sugar 1/4 cup chopped smoked almonds Pinch of kosher salt 6 tablespoons cold unsalted butter, cut into small pieces 5 Golden Delicious apples (about 21/4 pounds), peeled and cut into 1/2-inch pieces 1 1/2 cups cranberries, thawed if frozen 1/4 cup granulated sugar 1/4 cup packed light brown sugar 2 tablespoons fresh lemon juice 2 tablespoons all-purpose flour 1/2 teaspoon ground cinnamon Pinch of kosher salt Instructions: Make the topping: Preheat the oven to 375 degrees F. Spread the potato chips on a baking sheet and bake until warm, about 5 minutes. Transfer to a large bowl and add the granulated sugar and cinnamon; toss to coat. Let cool, then crush the chips into small pieces with your hands. Combine the oats, flour, brown sugar, almonds and salt in a large bowl. Work in the butter with your fingers until clumpy. Work in the crushed potato chips until just combined; set aside. Make the filling: Toss the apples, cranberries, granulated sugar, brown sugar, lemon juice, flour, cinnamon and salt in a large bowl until well coated. Divide among eight 8-ounce ramekins and sprinkle with the topping. Transfer the ramekins to a baking sheet and bake until the topping is golden brown and the filling is slightly thicker and bubbling, 50 to 60 minutes. Transfer to a rack and let cool slightly. Serve warm or at room temperature. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 33837,"Spicy Grilled Corn 3 tablespoons unsalted butter, at room temperature 1/2 teaspoon smoked paprika 1/2 teaspoon red pepper flakes Kosher salt and freshly ground black pepper 4 ears of corn, shucked (husk and silk removed)

Instructions: Preheat the grill to medium heat.

In a small bowl, mix the butter, paprika, red pepper flakes and salt and pepper to taste. Rub the spiced butter on the corn, coating completely.

Wrap each ear of corn in aluminum foil and place on the grill. Cook 20 to 25 minutes, turning several times for even cooking. Carefully remove the foil before serving. ","[Rioja, Tempranillo, Garnacha, Barbera]" 33838,"Kealia Poke Plate 1 pound fresh ahi or sashimi-grade fish, cut into 3/4-inch cubes 1 teaspoon Hawaiian salt
2 cups white rice 3 tablespoons rice vinegar 1 1/2 tablespoons cane sugar
1 head lettuce 2 to 3 ounces clover sprouts 12 grape tomatoes 1 cup pickled ginger
Sesame oil, to taste Sriracha, to taste 3 ounces soy sauce 1 ounce cane sugar 1 teaspoon chopped Hawaiian cl peppers
4 tablespoons 3/8-inch cubes avocado 3 tablespoons 3/8-inch cubes mango 3 tablespoons 3/8-inch cubes watermelon 2 tablespoons limu (fresh seaweed), chopped into 1-inch pieces
2 tablespoons crushed macadamia nuts
2 tablespoons diced sweet onion 1 tablespoon chopped green onion 1 tablespoon diced red onion 2 teaspoons inamona (roasted ground kukui nuts)
2 teaspoons crushed red pepper
1 teaspoon minced fresh basil 1 teaspoon minced fresh cilantro
1 teaspoon minced fresh mint 2 ounces ponzu Instructions: For the fish: Put the fish in a bowl and toss with the salt. Keep cold. For the rice: Rinse rice 3 times, then let soak in 2 cups water for 15 minutes. Cook rice in a rice cooker. Pour vinegar in a bowl and add sugar. Mix until sugar is dissolved. Pour rice into a big bowl and carefully pour sushi vinegar over the rice, spreading it evenly on the rice. Thoroughly mix rice and vinegar, then let cool. For the salad: Chop lettuce to desired size and toss in a bowl with clover sprouts and tomatoes. For the spicy sesame sauce: Stir together sesame oil and sriracha in a bowl to taste. For the cl pepper shoyu: Stir together the soy sauce, cane sugar and Hawaiian cl peppers in a bowl. Prepare four plates with half sushi rice and half salad. Add 1/4 cup pickled ginger to each. For the Kealia poke: Add the avocado, mango, watermelon, limu, macadamias, sweet onion, green onion, red onion, inamona, crushed red pepper, basil, cilantro and mint to a large bowl. Add 3 ounces spicy sesame sauce. Add fish and mix thoroughly, but gently. Position the finished poke in the center of your prepared plates. Add 1/2 ounce cl pepper shoyu to the rice on each plate. Add 1/2 ounce ponzu to the salad on each plate. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Sparkling Shiraz]

" 33839,"Peking Lamb with Leeks 6 ounces lamb fillet, cut in broad slices 1/2 teaspoon baking soda 1 small egg white 1/4 teaspoon salt 2 teaspoons cornstarch 4 garlic cloves, minced 1 teaspoon peanut oil 4 tablespoons Shao Hsing (Chinese rice wine) 1 tablespoon brown bean sauce, mashed 1 teaspoon sugar 1/2 teaspoon monosodium glutamate 3 tablespoons meat stock 3 tablespoons rice wine vinegar 1 teaspoon sesame oil 4 cups vegetable oil, for deep frying, plus 1 tablespoon for stir-frying 1 large leek, white and part of green thinly sliced 1 to 3 dried red chili peppers 1/2 cup dried black Chinese mushrooms, soaked 15 minutes in 1 cup boiling water, drained Instructions: In a small bowl combine lamb with baking soda and 1/4 cup cold water. Mix well and soak 5 hours.
Rinse lamb slices and dry well on paper towels. In a small bowl mix together egg white, salt, cornstarch, 1 teaspoon of the garlic, peanut oil, and 1 tablespoon of the Shao Hsing. Add lamb and toss to coat with marinade.
In another small bowl combine brown bean sauce, remaining 3 tablespoons Shao Hsing, sugar, monosodium glutamate, stock, vinegar and sesame oil. In a cup mix cornstarch with a little cold water to consistency of heavy cream and whisk into bean sauce. Set aside.
In first wok heat 4 cups oil over high heat to 375 degrees. Drain lamb, pat dry and deep-fry 1 minute, turning pieces several times with a metal spoon. Use a slotted spoon to remove lamb to paper towels. Return lamb to oil and deep-fry 1 minute more; remove and drain again. Return lamb a third time and deep-fry 30 seconds more; remove and drain on clean paper towels.
In second wok heat remaining 1 tablespoon oil over high heat. Add leek, remaining garlic and chili peppers to taste; stir-fry 30 seconds. Add mushrooms and lamb and mix well. Stir reserved bean sauce mixture and add to wok, tossing to combine. Bring liquids to a boil and remove from heat as soon as sauce begins to thicken. Serve immediately with rice. ","[Pinot Noir, Chianti, Tempranillo, Garnacha]

" 33840,"Milhojas Argentinas 2 cans sweetened condensed milk 3 sheets puff pastry, baked according to box instructions 1 pineapple, peeled and sliced into rings Instructions: Place the unopened cans of sweetened condensed milk into a large pot and cover with water, by about 2 inches. Bring the water to a boil and reduce heat so water is simmering. Maintain water level and simmering water for 3 hours. After 3 hours, pour off water, being careful not to touch the cans. Let the cans cool completely before opening. This is now called dulce de leche. Grill the pineapple slices and dice small. Set aside. Onto 2 sheets of the baked puff pastry, evenly distribute the dulce de leche. Dulce de leche-side-up, layer one sheet one on top of the other (so it looks like: pastry, dulce de leche, pastry, dulce de leche). Then, place the remaining plain layer of puff pastry on top of the top layer of dulce de leche. Trim the edges, and cut into 2 by 3-inch triangles. Serve with pineapple. ","[Malbec, Torronts, Tempranillo, Vermentino]" 33841,"Hazelnut Amaretto Mousse 1/3 to 1/2 cup Hazelnut spread (like Nutella) Cocoa powder, or melted chocolate 1 cup heavy cream, whipped Amaretto cookies lightly crushed Instructions: Mix hazelnut spread with melted chocolate or cocoa powder. Taste and adjust flavors and texture. Fold whipped cream into hazelnut mixture. Either layer mousse with alternating layer of crushed amaretto cookies or spoon mousse in a glass and just garnish with crushed amaretto cookies. ","[Barolo, Barbaresco, Dolcetto, Chianti]" 33842,"Roasted Tenderloin of Beef with Spicy Crab Salad 1 pint lump crabmeat, picked over for bits of shell and cartilage 1/2 to 3/4 cup mayonnaise 1 tablespoon hot cl paste (recommended: sambal oelek) 2 tablespoons chopped fresh cilantro leaves 1 lime, juiced Kosher salt and freshly ground black pepper 1 pint lump crabmeat, picked over for bits of shell and cartilage 1/2 to 3/4 cup mayonnaise 1 tablespoon hot cl paste (recommended: sambal oelek) 2 tablespoons chopped fresh cilantro leaves 1 lime, juiced Kosher salt and freshly ground black pepper Extra-virgin olive oil 4 center-cut beef tenderloin steaks, each about 2 inches thick (about 2 pounds total) Kosher salt and freshly ground black pepper 1 pint vine-ripened red cherry tomatoes, washed and dried Extra-virgin olive oil 4 center-cut beef tenderloin steaks, each about 2 inches thick (about 2 pounds total) Kosher salt and freshly ground black pepper 1 pint vine-ripened red cherry tomatoes, washed and dried 1 bunch arugula 1/4 cup extra-virgin olive oil, plus more for drizzling 1 tablespoon lemon juice Kosher salt and freshly ground black pepper 1 bunch arugula 1/4 cup extra-virgin olive oil, plus more for drizzling 1 tablespoon lemon juice Kosher salt and freshly ground black pepper Instructions: In a medium bowl, stir the crabmeat together with the mayonnaise, chili paste, cilantro, and lime juice, and season with salt and pepper. Cover with plastic wrap and set aside in the refrigerator. For the turf: Preheat the oven to 400 degrees F. Put a cast iron or ovenproof skillet over medium-high heat and get it hot. Drizzle in a 2-count of oil. If you choose to tie the fillets, take a piece of butchers twine and wrap it around each fillet twice to form a nice round shape. This will help the meat retain its shape while cooking. Sprinkle the beef all over with salt and pepper and sear for about 3 minutes on each side, until well browned. Shove the beef to the side and add the tomatoes to the pan; drizzle with olive oil, sprinkle with salt and pepper, and stir gently to coat. Now put the pan in the oven and roast until the beef is rare and the tomatoes burst, 7 to 8 minutes. (Add 2 more minutes for medium rare, 5 more minutes for medium.) For service: Wash the arugula and toss it in a bowl with olive oil and lemon juice. Season with a few turns of freshly ground black pepper. To serve, arrange the steaks on a serving plate. Spoon the crab salad over the meat and scatter the tomatoes on top. Drizzle with olive oil. Serve with a small tangle of dressed arugula and a glass of rose wine. In a medium bowl, stir the crabmeat together with the mayonnaise, chili paste, cilantro, and lime juice, and season with salt and pepper. Cover with plastic wrap and set aside in the refrigerator. For the turf: Preheat the oven to 400 degrees F. Put a cast iron or ovenproof skillet over medium-high heat and get it hot. Drizzle in a 2-count of oil. If you choose to tie the fillets, take a piece of butchers twine and wrap it around each fillet twice to form a nice round shape. This will help the meat retain its shape while cooking. Sprinkle the beef all over with salt and pepper and sear for about 3 minutes on each side, until well browned. Shove the beef to the side and add the tomatoes to the pan; drizzle with olive oil, sprinkle with salt and pepper, and stir gently to coat. Now put the pan in the oven and roast until the beef is rare and the tomatoes burst, 7 to 8 minutes. (Add 2 more minutes for medium rare, 5 more minutes for medium.) For service: Wash the arugula and toss it in a bowl with olive oil and lemon juice. Season with a few turns of freshly ground black pepper. To serve, arrange the steaks on a serving plate. Spoon the crab salad over the meat and scatter the tomatoes on top. Drizzle with olive oil. Serve with a small tangle of dressed arugula and a glass of rose wine. ","[Chardonnay, Pinot Noir, Sauvignon Blanc, Grenache]" 33843,"Perfect Porterhouse Steak with Herb Butter 1 cup olive oil 3 tablespoons kosher salt
2 tablespoons ground coriander
2 tablespoons sweet paprika
1 tablespoon freshly ground black pepper
1 1/2 teaspoons onion powder
1 teaspoon dried oregano
8 cloves garlic, smashed
Six 2-inch-thick porterhouse steaks (2 pounds each)
Herb Butter, recipe follows 2 sticks (8 ounces) salted butter, at room temperature 1/4 cup sliced chives
1/4 cup finely chopped fresh parsley
1 tablespoon Worcestershire sauce
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
Instructions: In a small bowl, combine the olive oil, salt, coriander, paprika, black pepper, onion powder, oregano and garlic. Rub the steaks on both sides with the mixture and let sit at room temperature for 30 minutes. Prepare a grill for medium-high heat. Grill the steaks until the internal temperature registers 125 degrees F on an instant-read thermometer for medium rare, 8 to 10 minutes per side. Remove the steaks from the grill, top each with 1 to 2 tablespoons of the Herb Butter and let rest for 5 to 10 minutes. Cut the meat from each side of the bone and slice across the grain into strips. Arrange around the bone and top with more Herb Butter for serving. In a large bowl, blend the butter, chives, parsley, Worcestershire, salt and pepper until completely combined. Use immediately or wrap into a cylinder in plastic wrap and refrigerate for up to a month. ","[Malbec, Syrah, Zinfandel, Rioja]" 33844,"Cold Sesame Noodles 12 ounces angel hair pasta 3 tablespoons dark sesame oil 2 tablespoons peanut oil 1-inch piece fresh ginger, minced 3 garlic cloves, minced 1 teaspoon red chili paste, such as sambal 1 lime, juiced 2 tablespoons brown sugar 1/2 cup creamy peanut butter 3 tablespoons rice vinegar 3 tablespoons soy sauce 6 tablespoons hot water 1 tablespoon toasted sesame seeds 2 green onions, thinly sliced on the diagonal Fresh chopped cilantro leaves, for garnish Instructions: Cook the noodles in large pot of boiling unsalted water over medium heat until barely tender and still firm. Drain immediately and rinse with cold water until cold. Drain the noodles really well and transfer to a wide bowl; toss with the sesame oil so they don't stick together. Chill. In a blender combine the peanut oil, ginger, garlic, chili paste, lime juice, brown sugar, peanut butter, vinegar, soy sauce, and hot water. Blend. Toss the noodles with the peanut sauce until well coated. Serve at room temperature or chilled; garnish with the sesame seeds, green onions, and cilantro. ","[Riesling, Gewrztraminer, Pinot Grigio, Sauvignon Blanc]" 33845,"Roasted Pepper and Eggplant Marinara 2 large red bell peppers 1 large Fresno cl pepper or Holland cl pepper 1 large head garlic Sprig fresh rosemary, leaves picked and finely chopped 1 medium-large firm eggplant Extra-virgin olive oil, for brushing eggplant Salt and freshly ground black pepper 2 cups chicken stock 1 (28-ounce) can Italian tomatoes 2 fresh basil leaves, torn Sprig fresh oregano, leaves picked and finely chopped 1 pound long fusilli pasta Grated Pecorino cheese Fresh flat-leaf parsley, leaves picked and chopped Instructions: Char the skins of sweet and hot peppers to black under a broiler with oven door slightly ajar, to prevent steam build up or place directly over stovetop flame. Cover the charred peppers and cool, peel, and seed. Reserve. Preheat the oven to 425 degrees F. Cut head garlic to expose the cloves, dress in extra-virgin olive oil and season with salt and pepper. Press the garlic into the chopped rosemary and coat the cut cloves. Wrap the garlic up in foil and roast 40 to 45 minutes, until soft but still moist. Halve the eggplant lengthwise and brush with extra-virgin olive oil. Season the eggplant with salt and pepper and place cut-side down on baking sheet and roast to very tender, 30 to 40 minutes. Cool the eggplant until easy to handle, then scoop the flesh away from skins and add to a food processor with roasted garlic and roasted sweet and hot peppers, then puree. In saucepan, heat the stock and tomatoes. If the tomatoes are whole, break them up. Stir in the eggplant-pepper mixture and add basil and oregano, salt, and pepper, to taste. Simmer sauce to combine flavors then cool and store for make-ahead meal. Reheat over medium heat. Boil long, curly pasta in salted water to al dente, toss the pasta with sauce and serve with cheese and a sprinkle fresh parsley. ","[Barolo, Barbaresco, Dolcetto, Garnacha]

" 33846,"Marinated Bocconcini 12 fresh basil leaves 12 sprigs fresh thyme 4 sprigs fresh rosemary 4 whole cloves garlic, crushed Crushed red pepper flakes Kosher salt 4 pounds bocconcini (small mozzarella balls, about 2 inches in diameter) Extra-virgin olive oil 4 pint-size mason jars, sterilized, procedure follows* Instructions: To each mason jar add 3 basil leaves, 3 thyme sprigs, 1 sprig fresh rosemary, 1 clove garlic, a pinch red pepper flakes and salt, to taste. Fill the jar half way up with extra-virgin olive oil and add 10 to 12 drained boccocini balls. Top off with more extra-virgin olive oil. Cover and seal the jar. Repeat with the other 3 jars. Turn the jars over several times to incorporate the flavors. Refrigerate for 3 at least days before serving. Lasts for up to 2 weeks in the refrigerator. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 33847,"Sweet and Sour Carrots or Copper Pennies 2 pounds carrots 1 can tomato soup 1 cup vegetable oil 1 cup sugar 2 cups vinegar 1 teaspoon dry dill 1 teaspoon salt 1 large green pepper, diced 1 large onion, diced Instructions: Dice carrots then cook in boiling water until tender yet crisp. Drain and allow to cool. Combine tomato soup, vegetable oil, sugar, vinegar, dry dill and salt and bring to a simmer. Let cool to room temperature. Pour mixture over carrots. Add green pepper and onion along with the mix and carrots. ","[Chardonnay, Riesling, Gewrztraminer]" 33848,"Pomegranate Tea Punch 1 oz Smirnoff Savannah Tea 1/2 oz Stirrings Pomegranate Liqueur 1 oz Ginger Ale Instructions: Combine all the ingredients in a large bowl or pitcher with plenty of ice. Stir and serve! ","[Riesling, Gewrztraminer, Pinot Grigio]" 33849,"Skewered Chicken: Anticuchos de Pollo 10 individual chicken tenderloins 1/4 cup chopped cilantro 1/4 cup chopped parsley 1 tablespoon sliced lemon rind 1 tablespoon chopped garlic 1/4 cup olive oil 10 wooden bamboo skewers Instructions: In a mixing bowl combine the chicken with all the other ingredients and be sure to toss it all thoroughly. Marinate for 1 hour. Place the tenders on the skewers. On hot grill cook skewers for 4 minutes on each side. ","[Malbec, Tempranillo, Garnacha, Vermentino]" 33850,"Spice-Rubbed Pork Tenderloin with Ancho cl Mustard Sauce 3 tablespoons ancho cl powder 1 teaspoon cl de arbol 1 tablespoon pasilla cl powder 1 tablespoon guajillo powder 1 teaspoon allspice 2 tablespoons brown sugar 1/2 teaspoon cinnamon Salt and freshly ground pepper 4 cups chicken stock 1 cup apple juice concentrate 6 black pepper corns 1 teaspoon chipotle puree 2 tablespoons ancho cl puree 1 tablespoon Dijon mustard 2 tablespoons creme fraiche 2 pork tenderloins, approximately 12 ounces each Spice rub 2 tablespoons olive oil 1 stick unsalted butter, slightly softened
2 tablespoons fresh thyme leaves
Salt and freshly ground pepper Instructions: Combine all ingredients in a small bowl and season with salt and pepper. Combine chicken stock, apple juice, peppercorns, chipotle and ancho puree in a medium saucepan over high heat and reduce to a sauce consistency. Whisk in mustard and creme fraiche and cook for 1 minute. Season with salt and pepper to taste. Combine the butter, thyme, and salt and pepper, to taste, in a food processor until smooth. Place a sheet of parchment paper or waxed paper on a work surface. Arrange the butter along one long side and form into a roll about 1-inch in diameter, leaving a 1-inch border of paper. Roll up the butter in the paper and refrigerate for at least 30 minutes. Preheat oven to 400 degrees. Dredge the tenderloin in the spice rub mixture and pat off any excess. Heat olive oil in medium oven-proof skillet until almost smoking. Add the pork tenderloin and sear well on all sides. Place the pan in the oven and continue cooking to medium-well, about 8 to 10 minutes. Let rest and slice into 1-inch pieces on the diagonal. Spoon sauce onto a platter and top with the slices of pork. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 33851,"Blueberry Peach Cobbler with Vanilla Yogurt 6 cups sliced peaches (about 5 peaches) 3/4 cup blueberries 1/4 cup dark rum 1/4 cup sugar 2 tablespoons cornstarch 1 teaspoon ground cinnamon 1/4 teaspoon lemon zest 1 teaspoon lemon juice 1/2 teaspoon vanilla extract 1 cup all-purpose flour 1 cup rolled oats 1/2 cup sugar 1/2 teaspoon kosher salt 1 1/2 sticks cold unsalted butter, cut into small cubes 2 tablespoons heavy cream 1 quart store-bought, good-quality vanilla yogurt, for serving Instructions: Preheat the oven to 375 degrees F. For the filling: In a large bowl, add the peaches, blueberries, dark rum, sugar, cornstarch, ground cinnamon, lemon zest and juice and vanilla extract. Mix well to coat the peaches and blueberries evenly. Set aside. For the topping: In a large mixing bowl, add the flour, oats, sugar and salt. Add the cold butter cubes and cut the butter into the flour (either with a pastry blender or your hands). Mix until the texture is coarse and clumps in your hand when you squeeze a handful. Add the heavy cream and mix just until the dough just comes together a bit more. Pour the filling in a 10-inch cast-iron skillet and spread out evenly. Spread the topping mixture over evenly, and then place in the center of the oven and cook until the topping is browned and the fruit is bubbling around the edges, 35 to 40 minutes. Serve with vanilla yogurt on the side. ","[Chardonnay, Riesling, Moscato, Sparkling Shiraz]

" 33852,"Grilled Shrimp Scampi 12 jumbo shrimp, peeled and deveined 1/2 cup canola oil 10 cloves garlic 1/4 teaspoon crushed red pepper flakes 1 teaspoon ground fennel seed Salt and freshly ground black pepper 1 stick unsalted butter 1 large lemon, zested and juiced 1 tablespoon chopped tarragon leaves 2 teaspoons chopped fresh thyme leaves, plus sprigs for garnish 1/4 cup chopped fresh Italian parsley leaves, plus extra for garnish Instructions: Put the shrimp in a large baking dish. Combine the canola oil, garlic, red pepper flakes and fennel seed in a small food processor and process until the garlic is somewhat paste-like. Pour this mixture over the shrimp and let them marinate for 30 minutes. Light a grill to high heat. Strain the shrimp from the marinade and season them with salt and black pepper, to taste. Grill the shrimp on both sides until they are slightly charred and just cooked through, about 2 minutes per side (see Cook's Note). Transfer the shrimp to a plate. Melt the butter in a large saute pan set over the grates of the grill. Add the lemon zest, lemon juice, tarragon and thyme leaves and cook for 30 seconds. Add the shrimp and cook, tossing once, about 1 minute. Finish with the parsley and adjust the seasonings, if necessary. Transfer the shrimp to a serving platter and garnish with thyme and parsley. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 33853,"Pull-Apart Garlic Bread with Asiago Cheese One 8-inch round loaf country or sourdough bread 1 stick (8 tablespoons) unsalted butter
3 tablespoons extra-virgin olive oil
4 cloves garlic, finely grated
Kosher salt
3 tablespoons finely chopped fresh parsley
1/2 cup grated Asiago cheese Instructions: Preheat the oven to 400 degrees F. Use a bread knife to cut a cross-hatch pattern into the top of the bread, stopping short of cutting through to the bottom of the loaf (so the loaf holds together). Melt the butter in a small skillet over low heat. Add the olive oil and garlic and cook, stirring often, until very pale golden, about 4 minutes. Stir in 3/4 teaspoon salt and the parsley. Remove from the heat. Gently separate the cubes of bread from the top of the loaf. Spoon some of the garlic butter in the cuts and spread it over the cut surfaces; use all but 2 tablespoons of the garlic butter for this. Slather the remaining garlic butter on top of the loaf. Distribute the Asiago between the cuts and on top. Wrap the loaf in foil and place it on a baking sheet. Bake the bread until heated through, about 10 minutes. Unwrap the foil and continue baking until slightly crisp on the outside, 5 to 7 minutes more. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Vermentino, Barbera]" 33854,"Tortellini Salad with Fresh Herb and Tomato Vinaigrette 2 pounds packaged tortellini 2 tablespoons extra-virgin olive oil, plus 1 1/4 cups 4 cups freshly diced tomato 4 tablespoons chopped tarragon leaves 4 tablespoons chiffonade basil leaves 2 tablespoons minced parsley leaves 2 minced shallots 6 tablespoons lemon juice 1 1/2 pounds fresh mozzarella, sliced 1/4-inch thick into approximately 30 slices 4 cups fresh arugula Gray salt Freshly ground black pepper Instructions: Bring a large pot of salted water to a boil over high heat. Cook the tortellini according to the package instructions. When fully cooked, drain and toss with 2 tablespoons of the olive oil and allow to cool to room temperature. Meanwhile, in a nonreactive mixing bowl, combine the diced tomatoes, herbs, shallots, lemon juice, and remaining 1 1/4 cups olive oil. Mix to combine and season with gray salt and pepper to combine. When the tortellini have cooled to room temperature toss with the vinaigrette. To serve, line the perimeter of a large serving platter with overlapping slices of the mozzarella. Spoon the tortellini salad in the center and scatter the arugula leaves over the top. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 33855,"Dutch Baby with Blueberry-Orange Compote 1 cup all-purpose flour 3 large eggs, at room temperature
1 cup plus 1 tablespoon milk
3 tablespoons granulated sugar
1/2 teaspoon pure vanilla extract
Pinch fine salt
2 tablespoons unsalted butter
1 large navel orange 3 tablespoons granulated sugar
Pinch freshly grated nutmeg
2 cups blueberries
1 tablespoon unsalted butter
Confectioners' sugar, for dusting, optional Instructions: For the Dutch baby: Place an ovenproof 12-inch skillet in the oven and preheat to 425 degrees F. In a blender, combine the flour, eggs, milk, sugar, vanilla and salt. Blend on high to make a smooth batter. Let the batter rest while the oven heats up. Once the oven is preheated, carefully remove the skillet and add the butter. Let the butter melt and sizzle, then pour in the batter. Return the skillet to the oven. Bake the Dutch baby until the edges are puffed and browned and the middle is set, 20 to 25 minutes. For the blueberry-orange compote: Meanwhile, zest the orange into a small skillet; squeeze the juice from half of the orange into the skillet. Add the granulated sugar, nutmeg and blueberries. Bring to a simmer over medium-high heat. Cook, swirling the skillet, until the sauce is thick and syrupy and the berries are beginning to soften, 3 to 5 minutes. Remove from the heat and stir in the butter. Keep warm. Serve the Dutch baby hot, topped with the compote and dusted with confectioners' sugar if desired. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 33856,"Falafel Burgers 2 14.5-ounce cans chickpeas, drained and rinsed 2 cloves garlic, finely grated 4 scallions (white and light green parts only), chopped 1/2 cup chopped fresh cilantro 1/3 cup pickled cherry or jalapeno peppers, chopped, plus 2 tablespoons brine from the jar 3/4 cup panko breadcrumbs 1 teaspoon ground cumin 3 tablespoons vegetable oil 3/4 cup plain 2 percent Greek yogurt Kosher salt 1 6-ounce bag mixed salad greens 2 tomatoes (1 chopped, 1 sliced) 4 whole-wheat sandwich thins, lightly toasted Instructions: Pulse the chickpeas, garlic, half each of the scallions, cilantro and pickled peppers, the panko and cumin in a food processor until smooth, about 3 minutes. Form into 4 thin 3-inch patties. Heat the vegetable oil in a large nonstick skillet over medium-high heat. Add the patties and cook until a golden crust forms, 3 to 4 minutes per side. Meanwhile, whisk the yogurt with the pickled pepper brine in a medium bowl and season with salt. Toss the salad greens, chopped tomato and the remaining scallions and cilantro with half of the yogurt dressing in a large bowl. Put the falafel patties on the sandwich thins; top with the sliced tomato and the remaining yogurt dressing and pickled peppers. Serve with the salad. ","[Syrah, Zinfandel, Tempranillo, Garnacha]" 33857,"Sunny's Apple and Ginger Cranberry Jelly Molds 2 pounds Granny Smith apples, quartered 4 cups cranberry juice
One 8-inch piece fresh ginger, sliced 1 cinnamon stick
3/4 cup sugar Two 1-ounce packages unflavored gelatin
Nonstick cooking spray, for the party cups Instructions: Add the apples (seeds and all), cranberry juice, ginger and cinnamon stick to a large pot. Bring to a boil, then reduce the heat and steep on medium until the apples are mushy, about 25 minutes. Strain the contents of the pot using a fine-mesh sieve and a moist paper towel or cheesecloth. Do not press anything through the sieve. Allow to drip to about 2 cups of liquid. Discard the solids. Wipe the pot clean or rinse with water. Pour all but 1/4 cup of the liquid back into the pot and add the sugar. Cook on medium high until the sugar dissolves. Add the gelatin to the reserved 1/4 cup liquid and stir. Stir this into the pot and remove from the heat. Let cool until just warm. Coat the inside of four 8-ounce ridged party cups (or several shot glass-size party cups) with cooking spray (you may want to double the cups so you don't warp them). Once the liquid has cooled a bit, divide among the cups. Place on a tray and refrigerate until firm, about 3 hours. To unmold, dunk the sides of the cups in warm water and wiggle out the jelly. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Gris]" 33858,"Pappardelle with Pulled Pork Kosher salt 1 pound pappardelle, or other wide ribbon pasta 1 to 1 1/2 pounds pulled braised pork 2 cups braising liquids 3 tablespoons butter, cut into pats Juice of 1 lemon Large bundle arugula, watercress, or spinach, washed and trimmed Freshly ground black pepper Grated nutmeg Parmigiano-Reggiano cheese, for garnish Instructions: A handful fresh flat-leaf parsley or celery greens, chopped, for garnish Bring a large pot of water to a boil for the pasta. Salt the water, add the pappardelle, and cook to al dente. Reserve 1 cup of the pasta cooking liquid just before draining the pasta. Meanwhile, gently heat the pulled pork and braising liquids, in a saucepan over medium heat. Drain the pasta and return it to the hot pot, and toss with butter, the braised pork, 2 cups braising liquid, lemon juice, and starchy water as needed to produce enough sauce to coat the pasta and give the pappardelle movement. Wilt the arugula greens into the pasta, and season with salt, pepper, and nutmeg, to taste. Serve in shallow dishes and top with cheese, and parsley. ","[Barolo, Barbaresco, Dolcetto, Valpolicella]" 33859,"Non Alcoholic Players Punch 2 1/2 gallon cartons store bought orange/pineapple juice 1 (2 liter) bottle ginger ale and lemon lime soda 1 orange, sliced thin 1 lemon, sliced thin 1 lime, sliced thin Instructions: Combine cartons of juice, with the bottle of soda. For garnish, add in slices of fruit. Serve over ice. ","[Sparkling Water, Ginger Ale]" 33860,"Pumpkin Whoopie Pies 3 cups all-purpose flour 1 teaspoon salt 1 teaspoon baking powder 1 teaspoon baking soda 2 tablespoons cinnamon 1 tablespoon ground ginger 1 tablespoon ground cloves 2 cups packed dark-brown sugar 1 cup vegetable oil 3 cups chilled pumpkin puree 2 large eggs 1/2 teaspoon vanilla extract 3 cups confectioners' sugar 1/2 cup (1 stick) unsalted butter, softened 8 ounces cream cheese, softened 1 teaspoon vanilla extract Instructions: Preheat oven to 350 degrees F. Line two baking sheets with parchment paper. In a large bowl, whisk the flour, salt, baking powder, baking soda, cinnamon, ginger, and cloves together and set aside. In a separate bowl, whisk the brown sugar and oil together until combined. Add the pumpkin puree and whisk to combine thoroughly. Add the eggs and vanilla and whisk until combined. Sprinkle the flour mixture over the pumpkin mixture and whisk until completely combined. Use a medium ice cream scoop with a release mechanism to drop the dough onto prepared baking sheets, about one inch apart. Bake for 10 to 12 minutes, until the cookies are just starting to crack on top and a toothpick inserted into the center of the cookie comes out clean. Remove from the oven and let the cookies cool completely on the pan while you make the filling. For the Cream Cheese Filling: Sift the confectioners' sugar into a medium bowl and set aside. In the bowl of an electric mixer fitted with paddle attachment, beat the butter until it's completely smooth, with no visible lumps. Add the cream cheese and beat until combined. Add the confectioners' sugar and vanilla and beat until smooth. Be careful not to overbeat the filling, or it will lose structure. (The filling can be made one day ahead. Cover the bowl tightly and put it in the refrigerator. Let the filling soften at room temperature before using.) Assembling the Whoopie Pies: Turn half of the cooled cookies upside down (flat side facing up). Use an ice cream scoop or a tablespoon to drop a large dollop of filling onto the flat side of the cookie. Place another cookie, flat side down, on top of the filling. Press down slightly so that the filling spreads to the edges of the cookie. Repeat until all the cookies are used. Put the whoopie pies in the refrigerator for about 30 minutes to firm up before serving. The whoopie pies will keep for up to 3 days, on a parchment-lined baking sheet covered with plastic wrap, in the refrigerator. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 33861,"Chocolate Olive Oil Cake 2/3 cup regular olive oil, plus more for greasing 6 tablespoons good-quality unsweetened cocoa powder, sifted 1/2 cup boiling water 2 teaspoons best vanilla extract 1 1/2 cups almond meal (flour) or 3/4 cup plus 1 tablespoon all-purpose flour 1/2 teaspoon baking soda pinch salt 1 cup superfine sugar 3 eggs 1 X 9-inch springform cake pan Instructions: Preheat your oven to 325 degrees F. Grease your springform pan with a little oil and line the base with parchment paper. Measure and sift the cocoa powder into a bowl or pitcher and whisk in the boiling water until you have a smooth, chocolatey, still runny (but only just) paste. Whisk in the vanilla extract, then set aside to cool a little. In another smallish bowl, combine the almond meal (or all-purpose flour) with the baking soda and pinch of salt. Put the sugar, olive oil, and eggs into the bowl of a freestanding mixer with the paddle attachment (or other bowl and whisk arrangement of your choice) and beat together vigorously for about 3 minutes, until you have a pale-primrose, aerated, and thickened cream. Turn the speed down a little and pour in the cocoa mixture, beating as you go, and when all is scraped in, you can slowly tip in the almond meal (or all-purpose flour) mixture. Scrape down, and stir a little with a spatula, then pour this dark, liquid batter into the prepared pan. Bake for 40-45 minutes or until the sides are set and the very center, on top, still looks slightly damp. A cake tester should come up mainly clean but with a few sticky chocolate crumbs clinging to it. Let it cool for 10 minutes on a wire rack, still in its pan, and then ease the sides of the cake with a small metal spatula and spring it out of the pan. Leave to cool completely or eat while still warm with some ice cream, as a dessert. ","[Pinot Noir, Barolo, Tempranillo, Malbec]

" 33862,"Keto Poached Salmon with Green Goddess Sauce 2 tablespoons extra-virgin olive oil 2 scallions, white and light green parts, chopped (about 1/4 cup) 1 clove garlic, minced (about 1 teaspoon) 1/4 cup fresh parsley leaves 1/4 cup sour cream 2 tablespoons fresh lemon juice 2 tablespoons mayonnaise 2 tablespoons chopped fresh tarragon 1 tablespoon chopped fresh dill 1 oil-packed anchovy fillet Fine sea salt and freshly ground black pepper Four 4-ounce wild salmon fillets, skins removed and reserved Fine sea salt and freshly ground black pepper 3 sprigs fresh dill 1 lemon, thinly sliced 1 cup dry white wine 1 tablespoon extra-virgin olive oil Instructions: For the sauce: Combine the oil, scallions and garlic in a small unheated skillet. Turn the heat to low and cook undisturbed until the mixture begins to sizzle, about 30 seconds. Remove from the heat. Transfer the mixture to a small food processor. Add the parsley, sour cream, lemon juice, mayonnaise, tarragon, dill and anchovy and pulse to mix, then blend until smooth. Season with salt and pepper to taste. For the salmon: Sprinkle the fish all over with 1 teaspoon salt and 1/4 teaspoon pepper. Add the dill and lemon slices to a large skillet with high sides. Pour in the wine and 1 cup water, then bring to a boil. Reduce to a simmer and place the fish on top of the lemon and dill. Cover and poach until the fish is just cooked through and flakes easily when lightly pressed with a fork at its thickest part, depending on the thickness of the fish, 8 to 12 minutes.
Just before serving, warm the oil in a large skillet over medium heat. Pat the salmon skins dry with a clean towel, then add to the skillet and sprinkle with a pinch of salt. Cook, turning with tongs, until lightly browned and beginning to crisp, 4 to 6 minutes. (The skin will crisp up further as it cools.) Spread 1 to 2 tablespoons of the sauce on 4 plates. Top each with a piece of salmon. Garnish each with a salmon skin \chip\ and serve with the remaining sauce on the side.
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]

" 33863,"Sunny's Easy Hot & Sour Soup with Steamed Dumplings 4 cups chicken broth 1/4 cup ponzu (soy sauce is fine here, but ponzu is better) 1 tablespoon grated fresh ginger (use a rasp) 1 tablespoon honey, plus more to taste 1 tablespoon sambal oelek or cl garlic sauce 2 cloves garlic, grated on a rasp 2 scallions, thinly sliced, white and green parts separated 1/4 cup unseasoned rice wine vinegar 2 tablespoons cornstarch 16 frozen pork dumplings, steamed according to package instructions (see Cook's Note) 1/2 teaspoon toasted sesame oil Fresh cilantro leaves, optional Lime wedges, for spritzing Instructions: In a large pot on medium-high heat, add the broth, ponzu, ginger, honey, sambal or cl garlic sauce, garlic and scallion whites. Stir and taste immediately; if needed, add a bit more honey to balance. Bring to a boil, then reduce the heat to maintain a simmer. Cook for about 15 minutes to allow the ginger and garlic to soften and the soup to steep in the flavors. In a small bowl, whisk the vinegar and cornstarch until smooth. Raise the heat of the soup and add the cornstarch-vinegar slurry. Whisk until the soup slightly thickens, within a minute or two. Divide the dumplings among 4 bowls and ladle the soup over the dumplings. Garnish each with the scallion greens, a few drops of sesame oil and the cilantro leaves, if you like. Serve hot with a spritz of lime. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 33864,"Fruitcake Junkyard Brownie with Spiced Orange Liqueur and White Chocolate 1 cup (2 sticks) unsalted butter, melted, plus more for greasing the pie tins 1/2 loaf fruitcake (about 1 pound) 1 teaspoon ground cinnamon
1/2 teaspoon baking powder
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/4 teaspoon ground allspice
1 teaspoon salt
1 cup cocoa powder
3 cups sugar
4 large eggs
1 tablespoon vanilla
1 1/2 cups all-purpose flour
2 cups white chocolate chips 1/2 cup heavy cream
2 tablespoons orange liqueur
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/2 cut candied fruit, for garnish, optional
Instructions: For the fruitcake junkyard brownie: Preheat the oven to 350 degrees F. Grease six 4-inch mini pie tins (each 3/4-inch deep) with butter and set on a rimmed baking sheet. Line a second baking sheet with parchment or a silicone baking mat. Cube the fruit cake and lay it out on the prepared baking sheet. Bake until dry and crispy, 10 to 15 minutes. Combine the flour, baking powder, cinnamon, cloves, nutmeg, allspice and salt in a medium bowl and set aside. Add the dried toasted fruitcake to the bowl of a food processor and pulse until pulverized. Add the fruitcake crumbs, cocoa powder and sugar to the bowl of a stand mixer fitted with a paddle attachment and mix on medium until combined. Add the eggs, vanilla and butter and continue mixing until completely combined. With the mixer running, add the flour mixture until completely combined. Divide the batter evenly among the pie tins, leaving about 1/4-inch of room at the top. Bake until a toothpick inserted in the center comes out with fudge crumbs, about 45 minutes. Allow to cool for about 5 minutes and turn out onto serving plates. For the spiced orange liqueur and white chocolate ganache: Place the white chocolate chips in a medium heat-proof bowl. Heat the cream and orange liquor in a small saucepan over medium-high heat to a bare simmer. Pour the mixture over the chips and allow to sit for a couple minutes to melt. Stir together, and then stir in the cinnamon and cloves. Finely dice the candied fruit, if using. Spoon or drizzle some of the white chocolate ganache over each brownie and sprinkle with the diced fruit to serve.
","[Chardonnay, Pinot Grigio, Riesling, Moscato]

" 33865,"Goat Cheese and Herb Stuffed Chicken Roulade 2 (8-ounce) packages frozen chopped spinach, defrosted, and all excess liquid pressed out 8 ounces goat cheese 4 tablespoons toasted and finely chopped marcona almonds 4 tablespoons regular breadcrumbs 1 clove garlic, grated Kosher salt and freshly cracked black pepper 8 tablespoons (1 stick) unsalted butter, at room temperature 2 tablespoons minced fresh parsley 2 tablespoons minced fresh rosemary 2 tablespoons minced fresh thyme 1 lemon, zested 2 whole chickens (3 1/2 to 4 pounds) 2 tablespoons canola oil Instructions: Preheat the oven to 350 degrees F. In a mixing bowl, combine the spinach, goat cheese, almonds, breadcrumbs and garlic. Season with salt and pepper and set aside. In another bowl, combine the butter, parsley, rosemary, thyme and lemon zest. Set aside.
Lay the chicken breast-side down. Slice through the skin along the backbone of the chicken, cutting through the skin. Using your boning knife and fingers, release the skin from the chicken, angling the knife towards the meat of the chicken. Once you have loosened the skin from the back side, turn the chicken over so it is breast-side up and slice down the center of the breast. Using your boning knife and fingers, pull back the skin from each side. Once you get to the legs and wings, cut around each piece to release the skin from the joint. Take your time, this takes practice, and it doesn't have to be perfect, we just want as much skin as possible. Once you have removed the skin from each side of the chicken, set them aside.
Remove each breast from the chickens by taking your boning knife and following the breast bone down each side. Use the bones as your natural guide, follow it all the way down to remove the breast.
Once the breasts are removed, butterfly each breast by cutting into the thickest part of the breast horizontally, creating a pocket, like opening up a book. Once butterflied, place each breast in between 2 layers of plastic wrap and, using a meat mallet, pound until it is 1/4-inch thick.
Lay the chicken breasts flat and sprinkle them with salt and pepper. Divide the herbed goat cheese stuffing between the 4 breasts, placing the stuffing mixture towards the bottom third of the breast, closest to its narrowest point. Roll the breast around the stuffing, tucking in the ends as you roll, like you would a burrito.
Lay the chicken skins out and divide the herb butter between them, placing the butter just below the center point of the skin. Place the rolled breast directly on top of the butter and then wrap the skin around the chicken, tucking in the ends, repeating the same process you did to roll the breasts. Once rolled, secure the skin with 3 toothpicks, one in the middle and one on each end.
Heat the oil in a nonstick, oven-safe saute pan over medium-high heat. Add the roulades and sear on all sides until golden brown, 3 to 4 minutes per side. Transfer the pan to the oven and bake until the internal temperature is 165 degrees F and the juices run clear, about 10 minutes.
Let the chicken rest for 5 minutes before serving. Remove the toothpicks, slice and serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 33866,"Double Fudge Cake with Chocolate Buttercream Frosting 21/2 cups all-purpose flour 11/2 cups good cocoa powder 21/4 teaspoons baking soda 1/2 teaspoon salt 1/2 pound (2 sticks) unsalted butter, at room temperature 1 cup granulated sugar 1 cup light brown sugar, packed 3 extra-large eggs, at room temperature 3 teaspoons pure vanilla extract 1 1/2 cups buttermilk, at room temperature 3/4 cup sour cream, at room temperature 3 tablespoons brewed coffee 24 ounces semisweet chocolate chips 1 1/2 cups heavy cream 2 tablespoons light corn syrup 1/2 teaspoon pure vanilla extract 4 tablespoons (1/2 stick) unsalted butter, at room temperature M&M's candy for decorating Instructions: Preheat the oven to 350 degrees. Butter and flour a 12 by 18 by 1 1/2-inch sheet pan and set aside.
In a medium bowl, sift together the flour, cocoa, baking soda, and salt.
In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and sugars on high speed until light, approximately 5 minutes. Add the eggs, one at a time, and the vanilla and mix well. Combine the buttermilk, sour cream, and coffee. On low speed, add the flour mixture and the buttermilk mixture alternately in thirds, beginning with the buttermilk mixture and ending with the flour mixture. Mix the batter only until blended.
Pour the batter into the prepared pan and smooth the top with a spatula. Bake in the center of the oven for 25 to 30 minutes, or until a toothpick comes out clean. Cool to room temperature before frosting.
Place the chocolate chips and heavy cream in a bowl set over a pot of simmering water, stirring occasionally, until the chips are completely melted. Off the heat, add the corn syrup and vanilla and allow the chocolate mixture to cool to room temperature. In the bowl of an electric mixer fitted with the whisk attachment, whisk the chocolate mixture and softened butter on medium speed for a few minutes, until it's thickened.
Spread the frosting evenly on the cake. Have the children decorate the cake with M&M's.
","[Merlot, Cabernet Sauvignon, Pinotage, Zinfandel]" 33867,"Pizza Tentacles 4 ounces sweet Italian sausage, casings removed 4 ounces hot Italian sausage, casings removed
2 cups shredded whole-milk mozzarella 2 tablespoons green gel food coloring, such as Chef Master Neon Brite Green 1/4 cup all-purpose flour 1 pound fresh pizza dough
2 tablespoons basil pesto
4 large egg whites
4 drops violet gel food coloring 6 drops super red gel food coloring
1 cup mini pepperoni slices, such as Hormel Instructions: Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper. Place a large nonstick skillet over medium-high heat. Add the sausage to the skillet and break into small pieces using a wooden spoon. Cook, stirring frequently, until the sausage is browned, about 5 minutes. Drain the fat from the sausage and set aside to cool slightly. Put the shredded mozzarella in a large mixing bowl. Pour the green food coloring over the cheese and stir thoroughly to combine. Sprinkle a work surface with all-purpose flour. Stretch the pizza dough out into 2 long rectangles, each 18 inches long and 2 1/2 inches wide. Divide the pesto down the center of the dough rectangles lengthwise, leaving 2 inches of border on each end. Sprinkle the sausage on top of the pesto. Mound the green cheese over the sausage. Working from the long side of the rectangles, tuck both ends in. Wrap the long side of the dough over and around the cheese. Roll the logs like burritos and press the dough together to create a neat seam. Lay the dough logs onto the parchment-lined baking sheet seam-side down. Twist the logs to give the tentacles movement. Squeeze both ends of the logs to make them narrower and tapered. Whisk the egg whites with 1 tablespoon of water in a small bowl. Pour half of this mixture into a second small bowl. Add 3 drops of the violet food coloring and 5 drops of the super red food coloring to the first bowl to make dark maroon; stir to combine. Add 1 drop violet food coloring and 1 drop super red food coloring to the second bowl to make light maroon; stir to combine. Using the dark red egg wash, paint both sides of the tentacles, coming only halfway up the log with a pastry brush. Using the light red egg wash, paint the remainder of the tentacles with a second pastry brush. Dot the light red portion of the tentacles with the mini pepperoni slices to create suction cups along the top. Bake until the pepperoni slices and pizza dough are crisp, 18 to 20 minutes. Allow to cool for 2 minutes before lifting onto a serving platter. To decorate: turn a large stockpot on its side. Arrange the tentacles so they appear to be crawling out of the stockpot. Trim off any green cheese that oozed out while baking and use it to decorate as slime.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]" 33868,"Goodie's BBQ Rub 3 tablespoons salt 2 tablespoons crushed red pepper 1/2 tablespoon dry rosemary 1 tablespoon chopped garlic 2 tablespoons cayenne pepper 1 tablespoon dry sage 2 tablespoons paprika Instructions: Mix all together and uses as a dry rub before cooking ribs or chicken. ","[Zinfandel, Cabernet Sauvignon, Malbec, Syrah]" 33869,"Pimento Cheese 1 pound grated Cheddar 1/2 pound grated Pepper Jack One 4-ounce can diced pimentos 1/3 teaspoon granulated garlic 1/3 teaspoons granulated onion About 1/2 teaspoon freshly ground black pepper Pinch cayenne About 1/2 tablespoon green pepper sauce 2/3 cup mayonnaise Instructions: In a medium bowl, mix all ingredients well and refrigerate for 30 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling, Gouda]" 33870,"Aunt Gwen's Fried Egg Sandwich 1 cup bacon drippings (see below) 6 eggs 12 slices bread Waxed paper Instructions: Heat the drippings in a wide flat-bottomed skillet until they spit and smoke. Break in the eggs. They will immediately bubble around the edges, making then crisp. Break their yolks with a fork and swirl them around, so that they are scattered fairly evenly through the whites. This will cook very quickly and the eggs should be tough. Either push them to one side of the pan or remove them, and fry bread in the drippings for each sandwich, two slices an egg. Fry on one side only. Slap the sandwiches together and press them firmly. Wrap them in waxed paper.; ","[Chardonnay, Sauvignon Blanc, Riesling, Sparkling wine]" 33871,"Scallops with Leeks 12 fresh sea scallops on their shells, with coral attached if available 8 young leeks 2 ounces unsalted butter Salt Freshly ground black pepper 2 shallots, finely chopped 1/4 pint (1/2 cup) dry white wine 4 tablespoons dry vermouth 1/4 pint (1/2 cup) thick cream 1 bunch flat leaf parsley, roughly chopped Instructions: Remove the scallops from their shells, or ask your fishmonger to do this. Separate the white flesh from the corals, and detach the hard skin around the white and the tiny black sack from the coral. Wash clean under a running tap. Halve the whites horizontally. Leave to dry off on some paper towels. Wash the leeks and discard the green parts. Slice the white stems lengthwise into narrow strips about 2 inches long. Place in a saucepan with 1-ounce of the butter, a pinch of salt and 8 tablespoons of water. Cover and simmer for 20 minutes. Keep hot. In another pan melt the rest of the butter and then gently cook the shallots until they are soft. Add the wine, vermouth and scallops with their corals. Bring just to the boiling point, then turn the heat very low and simmer for exactly 2 minutes, or less if the scallops are small. Remove the leeks from their liquid using a slotted spoon and place in the heated dish. With the same spoon place the scallops on top. Add the leek juice to the scallop juice and boil until the liquid is reduced to 8 tablespoons. Pour in the cream, return to the boil and bubble for a moment or two. Season with salt and pepper. Pour over the scallops. Scatter with the chopped parsley. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 33872,"Pepper-Seared Filet Mignon with Dijon Mustard Sauce 6 (10-ounce) 1 1/2-inch thick filet mignons Coarse salt 6 tablespoons cracked black pepper 2 tablespoons vegetable oil 1/2 cup finely chopped shallots 6 ounces pilsner beer 4 cups reduced veal stock 4 tablespoons Dijon mustard 2 tablespoons butter 2 tablespoons chopped chives Crisp potato-eggplant tart, recipe follows 2 1/4 cups finely diced peeled eggplant 1 teaspoon coarse salt, plus more, to taste 2 tablespoons, plus 1/4 cup safflower oil 3 tablespoons minced shallots 4 large baking potatoes, like russets Black pepper, to taste 1/4 cup (1/2 stick) unsalted butter Instructions: Season the filets with salt and press the cracked pepper into both sides. Heat the vegetable oil in a cast iron skillet over low heat. When the oil is hot but not yet smoking, raise the heat to high. Place the steaks in the hot pan and sear for 3 to 4 minutes, or until a nice crust forms. Turn and sear for 3 minutes more for medium rare. Remove the steaks to baking sheet, cover to keep warm and let rest. Pour the excess fat from the skillet and return it to the burner. Add shallots to the hot pan and saute for 1 minute until they are soft. Add the pilsner and scrape up any bits stuck to the bottom of the pan. Allow it to reduce for 1 minute. Add the reduced veal stock and Dijon mustard, stir and lower heat to a simmer. Simmer until the sauce coats the back of a spoon. Whisk in the butter and chives and immediately reduce the heat to low. Place a filet in the center of 6 warm plates. Spoon equal portions of the sauce over the top and serve immediately with a wedge of crisp potato-eggplant tart. Place eggplant in a nonreactive bowl. Toss with 1 teaspoon of salt and allow to sit for 20 minutes. Remove to a clean kitchen towel and tightly twist to squeeze out all moisture. Set aside. Heat 2 tablespoons of oil in a medium saute pan over medium heat. Add the eggplant and shallots and saute for about 6 minutes, or until very tender. Remove from heat and set aside. Peel potatoes. Using a hand grater or mandoline, shred potatoes into a clean kitchen towel. Tightly twist to squeeze out as much moisture as possible. Preheat oven to 375 degrees. Heat remaining 1/4 cup of oil in a 9-inch ovenproof, nonstick saute pan over medium heat. Using a spatula, evenly press half of the potatoes into the pan. Season, to taste, with salt and pepper. Spread the reserved eggplant over the top. Pat remaining potatoes evenly over the eggplant. Again, season, to taste, with salt and pepper. Cook for about 10 minutes, or until bottom is golden. Carefully turn and dab the crust with bits of butter. Cook for about 5 minutes, or until bottom begins to crisp. Place in the preheated oven and bake for 25 minutes, or until potatoes are cooked and tart is golden and crisp. Remove from oven and allow to rest for 5 minutes. Using a sharp serrated knife, cut into 6 wedges and serve immediately. ","[Chardonnay, Pinot Grigio, Barbera, Tempranillo]" 33873,"Pissaladiere 6 medium onions, thinly sliced 3 tablespoons olive oil Kosher salt 3 garlic cloves, minced 3 tablespoons chopped fresh thyme leaves or 3 teaspoon dried thyme Freshly ground black pepper 8 anchovies, packed in oil 16 olives, pitted (recommended: nicoise) 1 pound fresh pizza dough Instructions: To make the onion filling: In a large saute pan, cook the onions with salt in 2 tablespoons olive oil over medium-low heat until very soft and caramelized, about 30 minutes. Add the minced garlic and thyme and cook for an additional 5 minutes. Season the onions with salt, and pepper, to taste. Cook's Note: Slightly under salt to account for the salt from the anchovies and olives. To assemble: Preheat the oven to 425 degrees F. Stretch the dough into a long rectangle and place on a greased baking sheet. It should almost fit the size of the baking sheet. Spread the onion mixture on the dough, leaving a small border. Arrange the anchovies and olives decoratively over the onions. Brush the exposed dough with the remaining olive oil and bake in the hot oven until golden and cooked through, 15 to 20 minutes. ","[Rhone Blends, Barolo, Barbaresco, Tempranillo]" 33874,"Bourbon Minted Fruit Kabobs 1 cup bourbon 1 cup water 1 handful mint leaves, chopped, plus more for garnish 1 cup sugar 1 cantaloupe cut into 32 wedges 1 honeydew cut into 32 wedges 1 pineapple cut into 32 wedges 32 strawberries 32 grapes Instructions: In a saucepan over high heat, bring the bourbon and water to a boil. Add the sugar and stir until it is dissolved. Add the mint, cover, and let stand for 1 hour. Chill. While that is cooling, skewer the fruit onto metal or bamboo skewers, alternating the fruit for color and texture. Place the kabobs on a platter. Drizzle them with the cold mint bourbon sauce. Garnish with fresh mint. ","[Bourbon, Moscato, Riesling, Sauvignon Blanc]" 33875,"Pickled Okra Bloody Mary 4 pickled okra spears, brine reserved 4 pimiento-stuffed green olives
4 lime wedges
4 sport peppers
4 cups tomato juice 1 cup vodka
1/2 cup brine from the jar of pickled okra
1/4 cup fresh lime juice
6 dashes hot sauce
4 dashes Worcestershire sauce
1 tablespoon horseradish
Instructions: For the garnish skewers: Stack each of 4 skewers with an okra spear, olive, lime wedge and sport pepper. For the bloody Mary: Add tomato juice, vodka, brine, lime juice, hot sauce, Worcestershire and horseradish to a pitcher. Stir vigorously to combine. Pour into 4 tall glasses filled with ice. Garnish with skewers. ","[Riesling, Sauvignon Blanc, Pinot Grigio, Ros]" 33876,"Hungarian Beef Stew \Goulash
8 slices bacon, chopped 2 large onions, thinly sliced, about 1 1/2 cups 1 tablespoon chopped garlic 2 pounds beef shank or chuck, cut into stew meat Salt and pepper 3 tablespoons hot Hungarian paprika 1 teaspoon ground marjoram 1 teaspoon lemon zest 1/4 cup white wine vinegar 1/2 cup white wine 1 cup tomato puree 2 cups beef broth 1 cup diced potatoes Instructions: In the bottom of a heavy casserole saute the chopped bacon to render the fat. Add the onion to the bacon fat and brown until golden. Stir in the garlic but do not burn. Quickly add the beef in one layer, season with salt and pepper and brown all sides well. Sprinkle the paprika, marjoram and lemon zest in and quickly stir to coat the meat evenly. Add vinegar and wine and cook until nearly dry. Add the tomato and broth, bring to a boil quickly before lowering the heat to a simmer and cook gently for 45 minutes. Add the potatoes. Continue to cook for an additional 20 minutes before serving with buttered noodles. ","[Cabernet Sauvignon, Syrah, Malbec, Tempranillo]" 33877,"Lemon Chess Pie 2 cups sugar 1 tablespoon flour 1 tablespoon fine yellow cornmeal 4 eggs 1/4 cup milk 1/4 cup unsalted butter, melted 2 tablespoons grated lemon rind 1/3 cup fresh lemon juice with pulp One 9-inch unbaked pie shell 1 cup heavy cream, whipped Instructions: In a large bowl combine the sugar, flour and cornmeal. Blend well, then add the eggs and combine well. Add the milk and mix then stir in the melted butter, lemon rind and juice. Pour this filling into the crust and cover then edge of the crust with foil to prevent it from burning, taking care not to touch the filling. Bake at 375 degrees F for 45 minutes, removing the foil after 30 minutes. Cool and serve or refrigerate overnight but let sit out 3 hours before serving to warm up slightly. Serve with dollops of whipped cream. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 33878,"Tropical Salsa 4 papayas, peeled, seeded and small diced 1 pineapple, cleaned and small diced
2 red onions, small diced
1 bunch green onions, chopped
2 limes, juiced
2 tablespoons kosher salt
1/4 teaspoon cayenne pepper
Instructions: Place the papaya, pineapple, red onions, green onions, lime juice, salt and cayenne pepper into a large bowl and mix well. Put in refrigerator until ready to use. ","[Mauzone, Vermentino, Tempranillo, Garnacha]" 33879,"Shrimp DeJonghe 2 sticks (1 cup) unsalted butter, at room temperature 1 cup plain breadcrumbs 1/2 cup dry sherry 1/4 cup fresh flat-leaf parsley leaves, chopped 2 tablespoons fresh tarragon leaves, chopped 2 cloves garlic, minced 1 medium shallot, minced Pinch ground nutmeg Kosher salt and freshly ground black pepper 2 pounds large shrimp, peeled and deveined, tail shells removed Instructions: Preheat the oven to 425 degrees F. Combine 1 stick butter, the breadcrumbs, sherry, parsley, tarragon, garlic, shallot, nutmeg, 2 teaspoons salt and a generous amount of black pepper in a medium bowl. Stir until a thick paste forms. Dot the bottom of a 2-quart oval ceramic baking dish with the remaining stick of butter. Scatter the shrimp on top of the butter, overlapping slightly when needed. Dollop the breadcrumb mixture on top of the shrimp (the shrimp will be mostly covered). Bake until the butter is melted and bubbling, the shrimp are cooked through and the breadcrumb mixture is turning golden brown in spots, 18 to 20 minutes. Turn the broiler to high and broil the casserole, watching continuously so it doesn\u2019t burn, until the breadcrumbs are browned and crispy, 2 to 3 minutes. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 33880,"Red Velvet Swirl Brownies 1 tablespoon unsalted butter, for pan 1 stick unsalted butter 1 cup sugar 1 teaspoon vanilla extract 1/4 cup cocoa powder Pinch salt 1 tablespoon red food coloring 1 teaspoon vinegar 2 eggs 3/4 cup all-purpose flour 1/4 cup chopped toasted walnuts 8 ounces cream cheese, softened 1/4 cup sugar 1 egg 1/8 teaspoon vanilla extract Instructions: Preheat the oven to 350 degrees F. Butter an 8 by 8-inch baking pan, and set aside. Brownie layer: In a saucepan on medium heat melt the butter. Remove the butter to a large bowl and add the sugar, vanilla, cocoa powder, salt, food coloring, and vinegar, in that order, mixing between additions. Whisk the eggs in a small bowl and stir it into the cocoa mix. Fold in the flour until lightly combined. Stir in the walnuts and pour the batter into the prepared baking pan, saving 1/4 cup of the batter for the top. Cream cheese layer: Blend together the cream cheese, sugar, egg, and vanilla in a medium bowl. Gently spread the cream cheese layer on top of the brownie batter in the pan. Dollop the remaining brownie batter over the cream cheese layer. Using a skewer or the tip of a knife, drag the tip through the cream cheese mixture to create a swirl pattern. Bake the brownies for 30 minutes. Remove to a cooling rack and allow them to cool completely before cutting.
","[Merlot, Cabernet Sauvignon, Malbec, Pinotage]" 33881,"Al Pastor Marinated Pork 4 ounces dried guajillo peppers, deveined and soaked in cold water for 5 hours
4 ounces garlic
4 ounces apple juice
4 ounces freshly squeezed orange juice
4 ounces white vinegar
2 ounces white onion
1 ounce achiote paste
1/4 ounce ground cinnamon
1/4 ounce ground cloves
1/4 ounce ground cumin
1/4 ounce dried oregano
1/4 ounce dried thyme
4 bay leaves
Salt and freshly ground black pepper 1 pound pork shoulder, thinly sliced
2 ounces chopped bacon
Oil, for cooking
Diced fresh pineapple, optional Instructions: Drain the guajillos, add them to a blender and blend with 4 to 6 ounces water. Strain the puree. Add the guajillo puree, garlic, apple juice, orange juice, vinegar, onion, achiote, cinnamon, cloves, cumin, oregano, thyme, bay leaves, 1 ounce salt and 1/2 ounce pepper to the blender and blend to make the marinade. Combine the marinade and the pork in a large resealable plastic bag and marinate overnight in the refrigerator. Dice the marinated pork into small pieces.
Heat a large pan over medium-high heat with a squirt of oil. Add the pork and bacon and cook. When the meat is cooked through, add some diced pineapple if using. ","[Malbec, Tempranillo, Garnacha, Zinfandel]" 33882,"PB and J Martini 1 shot raspberry vodka (recommended: Stoli) 1 shot hazelnut liqueur (recommended: Frangelico) 1 shot purple grape juice Fresh grape or peaches, for garnish Instructions: Fill cocktail shaker with ice cubes. Add all ingredients and shake vigorously. Strain into a chilled martini glass. Garnish with grape or peaches, if desired. ","[Chardonnay, Merlot, Pinot Grigio]" 33883,"Trippa Alla Fiorentina: Florentine Tripe 6 tablespoons extra-virgin olive oil 2 cloves garlic, chopped 1 large celery, chopped 1 large carrot, chopped 1 large onion, chopped
2 pounds tripe, cleaned, boiled* and cut into strips 1 (10 ounce) can peeled plum tomatoes, with juices Salt and freshly ground black pepper
1/2 cup freshly grated Parmigiano Reggiano cheese Instructions: In a saucepan, heat the extra-virgin olive oil. Add the garlic, celery, carrot, and onion and saute until they are soft. Add the tripe, and cook together on medium heat, for about 5 minutes. Add the tomatoes including the juices. Break up the whole plum tomatoes with a fork.
Let the mixture cook together until the sauce has reduced and thickened, about 15 minutes. Remove the pan from the heat, season with salt and pepper, to taste, and add the freshly grated Parmigiano cheese. Stir well and serve warm. ","[Barolo, Barbaresco, Chianti Classico, Brunello di Montalcino]" 33884,"Bacon-Wrapped Trout Stuffed with Fresh Sage 4 (10-ounce) trout, head and tail on, gutted 2 tablespoons olive oil Salt and pepper 4 large sprigs fresh sage 2 lemons, halved and sliced 1 1/2 pounds sliced bacon Toothpicks Instructions: Drizzle cavity of trout with olive oil. Season with salt and pepper. Stuff cavity with 4 lemon slices and 1 sprig of sage. Wrap trout with bacon like a mummy, using toothpicks to hold bacon in place. Each trout will require about 6 strips of bacon. Grill for approximately 5 minutes per side over direct medium-high heat, or until bacon is crispy and trout is cooked throughout. Trout can also be pan-seared for approximately 5 minutes per side. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 33885,"Roast Turkey with Chestnut Stuffing 1 (10 pound) turkey Salt, white pepper 1 pound chestnut puree 1 tablespoon veal demi-glace Salt, black pepper 2 tablespoons butter, softened Clarified butter 1 medium onion, diced 2 ounces lean bacon 3 tablespoons parsley, chopped Salt, black pepper 2 pounds ground pork 1 egg Turkey neck (1/2 pound meat), finely chopped 1 medium onion, finely sliced Clarified butter 3 1/2 cups water 2 bay leaves Sprig thyme 1/4 cup port Instructions: Mix the chestnut puree with the veal demi-glace. When smooth season with salt and pepper and add the softened butter. Place 3 tablespoons clarified butter into a frying pan and add diced onion. Saute lightly. Cut bacon into fine strips and add to the onions. Fry together for 1 minute. Remove from the heat and place into a bowl with the chopped parsley. Season with salt and pepper and add the ground pork. Combine ingredients with an egg and mix well. Place the onion into some of the clarified butter in a saucepan and allow to fry. Add the chopped turkey neck and brown. Add the water, bay leaves and thyme. Simmer the stock uncovered for 1 hour. After this time add 1/4 cup port and simmer for 5 minutes. To make the gravy, remove fat from baking pan and deglaze with the turkey stock. Serve gravy separately in a sauceboat. For the turkey: Preheat the oven to 325 degrees. Paint grill rack with clarified butter. Place the chestnut dressing in the neck opening, pressing it in firmly. Place the pork dressing in the rear end. Truss the turkey. Lightly flour breast. Place the turkey on its side on a grill rack in a baking dish and bake for l hour. Turn the turkey onto the other side and roast for 1 hour. Turn the bird breast side uppermost and paint with clarified butter and season with salt and white pepper. Roast for a further 2 1/2 hours basting every 30 minutes with clarified butter. Recommended drink: Good dry red wine, Claret style ","[Chardonnay, Pinot Gris, Barolo, Rioja]

" 33886,"Green Goddess Dressing 3 anchovy filets, soaked in cold water for 5 minutes, dried, and coarsely chopped 3/4 cup prepared or homemade mayonnaise 1/4 cup sour cream 2 tablespoons thinly sliced fresh chives 2 tablespoons minced flat-leaf parsley 1-1/2 teaspoons minced fresh tarragon leaves 3/4 teaspoon finely chopped fresh basil 1 tablespoon minced shallots 1 tablespoon freshly squeezed lemon juice 1/4 teaspoon kosher salt plus more Freshly ground black pepper Instructions: Combine the anchovies, mayonnaise, sour cream, chives, parsley, tarragon, basil, shallots, lemon juice, and the 1/4-teaspoon of salt in a blender. Puree to make a smooth dressing. Season to taste with salt and pepper. Use immediately or store, covered, in the refrigerator, for up to 2 days. ","[Chardonnay, Sauvignon Blanc, Vermentino, Riesling]" 33887,"Minestrone Soup 2 tablespoons extra-virgin olive oil 1 large onion, diced 4 cloves garlic, minced 2 stalks celery, diced 1 large carrot, diced 1/3 pound green beans, trimmed and cut into 1/2-inch pieces (about 1 1/2 cups) 1 teaspoon dried oregano 1 teaspoon dried basil Kosher salt and freshly ground pepper 1 28-ounce can no-salt-added diced tomatoes 1 14-ounce can crushed tomatoes 6 cups low-sodium chicken broth 1 15-ounce can low-sodium kidney beans, drained and rinsed 1 cup elbow pasta 1/3 cup finely grated parmesan cheese 2 tablespoons chopped fresh basil Instructions: Heat the olive oil in a large pot over medium-high heat. Add the onion and cook until translucent, about 4 minutes. Add the garlic and cook 30 seconds. Add the celery and carrot and cook until they begin to soften, about 5 minutes. Stir in the green beans, dried oregano and basil, 3/4 teaspoon salt, and pepper to taste; cook 3 more minutes. Add the diced and crushed tomatoes and the chicken broth to the pot and bring to a boil. Reduce the heat to medium low and simmer 10 minutes. Stir in the kidney beans and pasta and cook until the pasta and vegetables are tender, about 10 minutes. Season with salt. Ladle into bowls and top with the parmesan and chopped basil. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 33888,"Salmon Strudels 2 tablespoons butter 1 onion, chopped 3/4 cup sliced mushrooms 3/4 vegetable stock 2/3 cup water 1/4 teaspoon salt Pinch pepper 1/4 cup wild rice, rinsed 1/3 long-grain rice 20 ounces fresh spinach 1 teaspoon lemon juice Pinch nutmeg 1 (1 1/2 pounds) salmon fillet 8 sheets phyllo pastry 1/3 cup butter, melted 1/4 cup white wine vinegar 1/4 cup white wine 2 tablespoons finely minced shallots or onion 1/4 teaspoon salt 1/4 teaspoon pepper 2/3 cup butter, cut into 1/2-inch cubes 1 tablespoons chopped fresh parsley Instructions: In a saucepan melt butter over medium heat. Cook onion and mushrooms, stirring occasionally, for 5 minutes or until softened. Add stock, water, salt and pepper. Bring to a boil. Add wild rice, return to boil. Reduce heat, cover and simmer for 35 minutes. Stir in long-grain rice, simmer, covered, for 25 minutes or just until liquid is absorbed and rice is tender. Let cool. Trim spinach, rinse, shaking off excess water. In saucepan with just the water clinging to leaves, cook spinach over medium heat for 8 minutes or until wilted. Drain in sieve, pressing out moisture. Chop, toss with lemon juice and nutmeg. Cut salmon crosswise into 4 pieces. Separate some skin from flesh. Holding skin, insert knife at 45 degree angle. Slide along to cut fillet from skin. Lay 1 sheet of phyllo pastry on work surface, keeping remaining phyllo pastry on work surface covered with damp cloth. Brush with about 2 teaspoons of the butter. Place second sheet on top. Brush with butter. About 1-inch from 1 long side of pastry, spoon 1/2 cup rice mixture lengthwise into 3-inch wide strip, leaving a 4-inch border at each short side. Arrange 1/4 of the spinach over rice. Top with 1 piece of salmon. Fold 1-inch border over filling, fold each side over and roll up. Place, seam side down, on greased baking sheet. Brush with butter. Repeat with remaining ingredients to form 4 packages. Bake in preheated 425 degree oven for 15 to 20 minutes or until golden. Meanwhile, in saucepan, boil vinegar, wine, shallots, salt and pepper for 5 minutes or until reduced to 2 tablespoons. Reduce heat to low. Vigorously whisk in butter, a few cubes at a time, until thickened and smooth. Stir in parsley. Serve with salmon packages. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 33889,"Smoked Red Pepper Sauce 4 grilled red bell peppers, peeled, seeded and chopped 1/2 small red onion, coarsely chopped 4 cloves roasted garlic, peeled 1/4 cup red wine vinegar 1 tablespoon honey 1 tablespoon Dijon mustard 1 tablespoon chipotle puree Salt and freshly ground black pepper 1/2 cup canola oil or olive oil Instructions: Combine peppers, onion, garlic, vinegar, honey, mustard, chipotle and salt and pepper in a blender and blend until smooth. With the motor running, slowly add the oil and blend until emulsified. Strain sauce into a bowl. Cook's Note: This classic sauce is great on grilled veggies, chicken, fish and steak. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 33890,"Salsa de Pinon (Pine Nut Sauce) 3/4 cup pine nuts, toasted and cooled 3 hardcooked egg yolks 2 tablespoons caper juice 2 tablespoons capers 1 cup half and half Sea salt, to taste Freshly ground black pepper, to taste Instructions: In a blender, combine the pine nuts, egg yolks, caper juice, capers, and half and half. Blend until smooth. Season with salt and pepper. ","[Chardonnay, Vermentino, Sauvignon Blanc]" 33891,"Raspberry Pastry Pockets 1 sheet frozen puff pastry 4 ounces cream cheese, room temperature 1 egg yolk 1/2 cup powdered sugar 1/2 teaspoon vanilla extract 1/2 teaspoon lemon rind 1/2 pint raspberries 1 egg 2 teaspoon water 2 teaspoon sugar Instructions: Thaw the puff pastry and roll the sheets out on a lightly floured surface to make it a little thinner. Chill, covered with plastic wrap to let rest. In a mixer with a paddle attachment, mix the cream cheese, egg yolk, powdered sugar, vanilla extract and lemon rind. Make an egg wash by whisking together the egg and water in a small bowl. Cut the puff pastry into 3-inch squares. Lay a square of pastry on a work surface and paint the edge with egg wash. In the center of the pastry, place 1 tablespoon of cheese filling and 3 raspberries. Paint the edge of a second square of pastry with egg wash, place it on top of the filling and carefully press the edges together to seal them well. Place pockets 1-inch apart on a parchment paper lined sheet pan and keep chilled. Repeat with the remaining pastry. When they're all done, brush the top surface with egg wash and sprinkle with sugar. Bake in a pre heated at 375 degree F oven until golden brown, about 20 to 25 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 33892,"Fifteen Minute Fire Pot 2 quarts water 1 tablespoon salt Walnut-sized piece of ginger 1 pound raw beef fillet, cut in very thin slices 1/4 pound sea scallops 1/4 pound soft bean curd 1/2 pound washed baby spinach or 1 large bunch watercress Small head of bok choy (about 3/4 pound) 4 scallions Small bunch fresh coriander (cilantro) 1 1/2 ounce medium rice noodles 1/2 cup sesame paste (tahini) 2 teaspoons dark soy sauce 2 teaspoons red chili paste or a few drops Tabasco 4 teaspoons rice vinegar or red wine vinegar 1/4 cup water Instructions: Put the pot to boil with the water, salt and sliced ginger, covered with a lid. Arrange beef slices at the side of 4 individual plates. Pat scallops dry, discard crescent-shaped membrane and add to the plates. Cut bean curd in large cubes and add also to the plates. Discard stems from spinach and pile on plates. If using watercress, rinse the bunches, shake dry and twist off the stems. Pile leaves on the plates. Trim bok choy, cut in 1 inch slices and pile also on the plates. Trim and add the scallions. Chop the coriander and put in a small bowl to be added to the firepot with the rice noodles. For the sauce: stir together the sesame paste, soy sauce, chili paste and vinegar and adjust proportions to your taste. Put in 4 individual bowls. Transfer the pot to the table burner. Set plates of meat and vegetables at each place, with chopsticks and a bowl of sauce. Towards the end of the meal, add rice noodles and coriander to the pot and simmer 1 minute until just tender. If your firepot loses too much heat during the meal, add all the remaining ingredients and return the pot to the stove to finish cooking. ","[Pinot Grigio, Sauvignon Blanc, Riesling, Tempranillo]" 33893,"Roasted Squash Toss 2 cloves garlic, minced 1/4 cup olive oil 2 tablespoons dark brown sugar 2 teaspoons ground cumin 2 teaspoons red chili flakes 1 teaspoon cinnamon Kosher salt and freshly ground black pepper 1 (2 pound) butternut squash, peeled, seeded and cut into 1/2-inch cubes 1 (1 1/2 pound) acorn squash, seeded and cut into 1/2-inch cubes 1/2 cup almond slivers 1/2 orange, zested and juiced (about 1/3 cup juice and 1 tablespoon zest) Instructions: Preheat oven to 425 degrees F. In a large bowl, mix together garlic, olive oil, sugar, cumin, chili flakes and cinnamon. Add squash cubes and toss well to evenly coat. Season with salt and freshly ground pepper. Place on two sheet pans and bake until nicely caramelized and soft when poked with a fork, stirring squash halfway through baking, about 25 to 30 minutes. While baking, place almonds in a dry skillet over medium-high heat and toast, stirring often, until lightly golden, about 4 minutes. Transfer squash and almonds to a serving bowl, toss with orange juice and zest, and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Gavi]" 33894,"Rosemary Roasted Potatoes and Parsnips 2 1/2 pounds potatoes, such as Yukon gold, peeled and cut into even chunks 3 medium sweet potatoes, peeled and cut into chunks 2 medium parsnips, trimmed and cut into chunks Large pinch of flaky sea salt, plus more for the water 3 tablespoons vegetable oil Freshly ground black pepper, to taste 3 to 4 rosemary sprigs 1 bulb garlic, cut in half crosswise Instructions: Preheat your oven to 350 degrees F (180 degrees C/Gas mark 4). Put the potatoes, sweet potatoes and parsnips into a large pot of cold salted water. Bring to a boil, then turn the heat down to a gentle simmer. Cook for 5 minutes and then drain in a colander. (If you are preparing ahead of time, you can now set the vegetables aside, or keep them in the fridge until you are ready to roast.) Pour the vegetable oil into a large roasting pan and heat it in the oven for 5 minutes. Add the vegetables to the hot oil and toss to coat. Sprinkle with the salt and pepper and add the rosemary sprigs. Carefully toss again. Pop the vegetables in the oven and roast for 30 minutes. Turn the vegetables and add the garlic, then roast until the vegetables are crispy and golden on the outside, about 30 minutes more. ","[Chardonnay, Sauvignon Blanc, Riesling, Tempranillo]" 33895,"Spiked Peach Tea 4 cups sweet tea (store-bought or homemade) 2 cups Peach Nectar, recipe follows 1 cup bourbon
4 lemon slices, for garnish
4 mint sprigs, for garnish
3 cups frozen peaches, thawed 2 teaspoons lemon juice
1 to 2 tablespoons granulated sugar, optional
Instructions: Stir together the tea, Peach Nectar and bourbon in a pitcher filled with ice. Pour into iced tea glasses filled with ice and garnish with a lemon slice and mint sprig. Combine the peaches, 2 cups water, lemon juice and sugar (if using) in a blender and blend until smooth. Strain the peach nectar through a fine-mesh strainer. Store in an airtight container in the refrigerator for up to 2 days. ","[Chardonnay, Moscato, Riesling, Sauvignon Blanc]" 33896,"Rose Sangria 1 bottle (750 ml) dry rose wine 1/4 cup brandy 2 tablespoons raspberry liqueur 2 tablespoons sugar 1 1/2 cups raspberries 1 1/2 cups quartered strawberries 1 sliced lemon 1 1/2 cups seltzer Instructions: Mix the wine, liqueur and sugar in a pitcher, stirring to dissolve the sugar, then add the fruit. Refrigerate at least 1 hour and up to 1 day. Add the seltzer just before serving. ","[Ros, Cava, Prosecco]" 33897,"Hennessy Tavern Chopped Salad 1/2 cup sherry vinegar 6 tablespoons capers with juice 6 heaping tablespoons spicy mustard 6 to 7 shallots 3 cups olive oil 2 cups chopped radicchio 2 cups chopped watercress 2 cups chopped fresh mint leaves 2 cups chopped cucumbers 2 cups diced tomatoes 2 cups crumbled feta cheese 1/2 cup pitted and chopped kalamata olives 2 cups chopped scallions Instructions: Dressing: Puree vinegar, capers, 3 tablespoons mustard, and shallots until well blended. Pour into a bowl. Add the remaining mustard around the edge of the bowl and fold into the mixture. Add the oil in a stream while stirring constantly until creamy. Salad: Combine all of the ingredients in a large bowl. Transfer about 1 1/2 cups of the salad mixture into serving bowls. Coat lightly with some dressing and toss to combine. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 33898,"Salted Peanut Gelato 3/4 cup whole milk 3/4 cup evaporated milk 3/4 cup heavy cream 1 cup sugar 5 large egg yolks 1/2 cup natural peanut butter Kosher salt Instructions: In a medium saucepan, combine milk, evaporated milk, cream, and sugar. Heat over medium until steaming, but do not boil.
Place the yolks in a medium bowl, then whisk in 1/3 hot milk mixture. Transfer the egg-milk mixture back to saucepan and return to medium heat. Cook, stirring constantly, until mixture coats the back of a spoon, about 12 minutes.
Set a medium bowl in a bowl of ice water, then pour the custard into the empty bowl. Let the mixture stand, stirring occasionally, until cool, about 45 minutes. Transfer the custard to a blender with peanut butter and 1 1/2 teaspoons salt; blend until smooth.
Transfer the custard to a gelato machine and freeze according to manufacturer's instructions, about 45 minutes. ","[Chardonnay, Riesling, Gewrztraminer, Moscato]" 33899,"Sweet Tea-Brined Fried Chicken on a \Biscone
1 quart cold water 2 gallon-size tea bags 1 cup sugar 1 lemon, quartered 1/3 cup kosher salt 6 chicken breasts, skinless and boneless Oil, for deep-fryer 1 cup all-purpose flour 2 tablespoons cornstarch 1/2 teaspoon coarsely ground black pepper, optional 1 teaspoon House Seasoning, recipe follows Buttermilk, for dredging 1 teaspoon hot sauce 1 egg 2 tablespoons milk Pinch salt 3 cups all-purpose flour, plus 2 tablespoons to toss onto dough before baking 1/4 cup granulated sugar 2 tablespoons baking powder 3/4 teaspoon salt *optional for savory scones 1 teaspoon coarsely ground black pepper 1/2 cup cold butter, cut in cubes 1 1/2 cups cold buttermilk 1/2 cup grated sharp white Cheddar Egg wash 2 sticks softened butter 3 scallions, finely chopped 1 cup salt 1/4 cup black pepper 1/4 cup garlic powder Instructions: For the brine: Bring the cold water to a hard boil and remove from the heat. Add the tea bags and steep for 5 minutes. Remove the tea bags and add the sugar; stir until dissolved. Add the lemons and kosher salt; stir to dissolve. Put in a nonreactive bowl and refrigerate to chill for 8 to 12 hours.
Put the chicken in the brine, cover and refrigerate for 4 to 8 hours. Drain the chicken. In a deep-fryer or heavy-bottomed pot, heat enough oil to come halfway up the sides of the pot, to 350 degrees F. Put the flour into a shallow bowl. Add the cornstarch, black pepper, if using, and House Seasoning. Add the buttermilk and the hot sauce to a second dish. Dredge the chicken in the buttermilk, and then the flour mixture. Carefully add the chicken to the hot oil and fry until golden and fully cooked. Transfer to a serving platter and keep warm until ready to serve. In a small bowl add the egg and stir, then add the milk and salt and mix well to combine. For the biscone: Preheat the oven to 375 degrees F. Add all the dry ingredients into a large bowl. Cut in the cold butter with a fork or pastry blender until the butter is the size of peas and some larger pieces. Gradually add in the cold buttermilk until it is just combined. Stir in the cheese. Do not overwork the dough. In the same bowl, pat down dough and dust the top with the remaining 2 tablespoons of flour. Using an ice cream scooper, arrange scoops of the biscone mixture onto a baking sheet lined with parchment paper. Brush the tops with egg wash and bake, turning halfway through, until the tops are golden brown about 18 to 20 minutes. For the butter: In a small bowl add the butter and scallions. Using a hand-held electric mixer, combine until well incorporated. To assemble: Split the biscones in half and smear with scallion butter. Serve as a sandwich with the chicken breasts. Mix ingredients together and store in an airtight container for up to 6 months. ","[Chardonnay, Sauvignon Blanc, Riesling, GSM]" 33900,"Vietnamese Style Chicken Dumpling Soup 2 whole chickens 1 teaspoon salt 3 onions, quartered 1 teaspoon black peppercorns 1 (4-inch) piece ginger root, peeled and smashed 1/4 cup fish sauce Sugar White pepper 1/4 cup wood ear mushrooms 1/4 cup chopped cabbage 1/2 pound shrimp, ground 3/4 pound chicken, ground 2 scallions, minced 1 tablespoon minced ginger 1 shallot, minced 1 tablespoon vegetable oil 1/4 cup peeled and chopped jicama 2 cloves garlic, mashed 1/2 cup cilantro, minced 1 1/2 tablespoons fish sauce 1/2 teaspoon black pepper 1 package dumpling wrappers Baby ginger, julienne Cilantro, chopped Scallions, julienne Instructions: Place 2 whole chickens and 1 teaspoon salt in a large stock pot with enough cold water to cover. Bring to a boil and skim any impurities. Reduce to medium heat. Add onions, peppercorns, and ginger to stockpot. Skim as needed to clear impurities. Simmer for 3 hours. Strain broth. Adjust seasonings with fish sauce, salt, sugar and white pepper as needed. To make dumplings: Soak dried wood ear mushroom in hot water for 15 minutes and then mince. Chop cabbage and sprinkle with salt to drain excess liquid. Lightly saute scallions, ginger, and shallot in vegetable oil until translucent and let cool. Add shallot, scallions, jicama, wood ear, garlic, cabbage and cilantro to meat mixture. Add fish sauce and black pepper. Adjust as needed. Test mixture by dropping a small amount in a pot of boiling water and cooking through. Remove from the water, taste, and adjust seasoning, if necessary, before wrapping in dumpling. Place about 1 teaspoon of the chicken and shrimp mixture in the center of a dumpling wrapper. Lightly wet the edges of the dumpling with water. Fold over the wrapper and press to seal. Repeat with remaining filling and wrappers. Assembly: Peel and julienne baby ginger. Cook dumplings right before service, in boiling, salted water for approximately 3 minutes, or until they float to the surface. Heat the broth in a large pot. Add the cooked dumplings and finish with cilantro, scallions and baby ginger. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]

" 33901,"Traditional Nachos 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 cup pico de gallo 3 tablespoons sliced pickled Fresno chiles or other pickled chiles 1 large avocado, pitted, peeled and diced 3 tablespoons 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: Heat the 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. 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 pico de gallo, pickled chiles, avocado and 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. Yield: about 4 cups. 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. Yield: 6 cups. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 33902,"Wild Rice with Almonds 1 cup wild rice blend (such as a blend of long-grain brown, sweet brown, whole-grain black, 1/4 cup slivered almonds 1 tablespoon butter 1 teaspoon salt 2 teaspoons minced fresh parsley leaves Instructions: Bring 2 1/2 cups water to a boil. Add wild rice, almonds, butter, and salt and return to a boil. Reduce heat to low, cover and let cook for 50 minutes without removing the lid. Remove from heat and let rest 10 minutes, leaving covered. Stir to fluff rice, transfer to serving dish and sprinkle with minced parsley. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Sparkling wine]" 33903,"3-Salad Chef's Salad Plate 1/2 cup sour cream 2 round tablespoons prepared horseradish, Gold's preferred brand 1/2 lemon, juiced About 2 teaspoons Worcestershire sauce, Lea and Perrins preferred brand A handful chives, finely chopped A handful dill, finely chopped
1 1/2 teaspoons (1/2 a palm full) coarse black pepper
About 1 pound deli roast beef, leftover roast, pot roast or steaks
Watercress or arugula, to serve
1 pound deli sliced prosciutto cotto (cooked ham) 2 small ribs celery with leafy tops 1/2 red onion
2 cloves garlic 2 tablespoons thyme
1 tablespoon cayenne pepper sauce, Frank's Red Hot preferred brand, plus more to taste
About 1 tablespoon Worcestershire sauce
About 2 round tablespoons yellow mustard
3 tablespoons good-quality pickle relish, Wickle's preferred brand Gem romaine or Bibb lettuce, to serve
1 pound cooked rotisserie chicken PLUS all the fat and drippings from its container 2 small ribs celery
1 large shallot
1 large clove garlic, crushed
4 sprigs tarragon
Salt and pepper 1/2 lemon
2 round tablespoons Dijon mustard
Gem romaine or Bibb lettuce About 2 tablespoons nonpareil (small) capers
Chopped cornichons, for serving 8 slices white sandwich bread, Pepperidge Farm preferred brand 4 store-bought hard-boiled eggs, Eggland's Best in pouch preferred brand 3/4 to 1 pound cheese, 2 rounds of aged goat cheese, Fontina val d'Aosta or Comte, or cheeses of choice
Instructions: Gather your ingredients. For the beef salad: In a mixing bowl, combine sour cream, horseradish, lemon juice, Worcestershire sauce, chives, dill and black pepper. Chop the beef and combine with sauce. When you serve, arrange watercress or arugula under and/or around rounded scoops of the salad, about 4 ounces per platter. For the deviled ham: Tear ham into coarse pieces. Add to a food processor and finely chop the ham by pulsing it 10 to 12 times. Add to a mixing bowl and return processor bowl to base. Coarsely chopped celery and onion, crush garlic and finely chop thyme and add to ham. Season the ham with cayenne pepper sauce, Worcestershire sauce, mustard and relish then stir salad with rubber spatula. Rinse processor blade and bowl and return to base. To serve, arrange a small bed of lettuce leaves under rounded scoops of deviled ham, about 4 ounces per portion. For the chicken salad: Preheat broiler. Separate the skin and bones from chicken and place meat in food processor with fat. Pulse the processor to finely chop the chicken and transfer to a mixing bowl. Add processor bowl back to base, coarsely chop the celery, shallot, crushed garlic and tarragon leaves and pulse to finely chop. Add to the chicken and season with salt and pepper. Add lemon juice and Dijon mustard and stir well with rubber spatula. To serve, arrange the chicken salad on a bed of a few leaves of lettuce and top with capers and chopped cornichons. To serve: Cut edges of bread, arrange the bread on a baking sheet and lightly toast on both sides under broiler. Cut toasts from corner to corner. Quarter the eggs lengthwise. Cut cheese into portions. Arrange platter: ham salad, hard-boiled eggs, beef salad, portion of cheese or cheeses of choice, chicken salad, 4 toast points per person. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Sparkling wine]

" 33904,"White Sangria 1/2 pound seedless green grapes, stems removed 1 - 2 Red Delicious apples, cored and thinly sliced 3 cups fruity white wine 1 cup apple juice 1 cup pineapple juice 2 cups ice cubes Instructions: In a pitcher combine grapes, apples, and white wine. Let sit for 1 to 2 hours. Pour in the apple and pineapple juices. Add the ice cubes and serve. ","[Viognier, Vermentino, Sauvignon Blanc, Pinot Grigio]" 33905,"Neely's Berry Shortcake 4 cups stemmed and halved strawberries 2 cups blueberries 2 cups blackberries 2 tablespoons honey 2 tablespoons orange flavored liqueur 1/4 cup sugar 1 refrigerated can large biscuits 3 tablespoons unsalted butter, melted Whipped cream, recipe follows Sanding sugar 1 cup heavy cream 1/4 cup sugar 1 teaspoon vanilla extract Instructions: Preheat oven to 375 degrees F.
In a large bowl, add all the berries along with the honey, liqueur and sugar. Mix together and refrigerate for 1 hour.
Arrange the biscuits onto a sheet tray lined with parchment paper. Brush butter over the tops and sprinkle with sanding sugar. Bake according to the cooking instructions on the package. When baked, remove from the oven and allow to cool.
Cut the biscuits in half and cover the bottom half with berries. Top with a dollop of whipped cream and drizzle with some of the berry juice. Cover with the top half of the biscuit or lean it on the side. Arrange on serving plates or on a platter and serve. In a large bowl, beat the heavy cream with a hand-held mixer until a foam forms. Add the sugar and vanilla extract. Continue beating until soft peaks form. ","[Chardonnay, Riesling, Moscato, Sparkling wine]" 33906,"Pull-Apart Gingerbread Man 4 sticks (2 cups) unsalted butter, at room temperature 3 tablespoons unsulfured molasses 1 tablespoon chocolate-hazelnut spread, such as Nutella 3 cups confectioners' sugar 1/2 cup unsweetened cocoa 1 teaspoon ground ginger 1 teaspoon pure vanilla extract 1/4 teaspoon kosher salt 48 mini cupcakes (preferably gingerbread), liners removed Assorted gumdrops, candies and royal icing, for decorating Instructions: For the ginger-molasses frosting: Beat the butter, molasses and chocolate-hazelnut spread with an electric mixer on medium-high speed in a large bowl until completely smooth. Scrape down the sides of the bowl. Add the confectioners' sugar, cocoa, ginger, vanilla and salt and beat on medium low, increasing the speed as the ingredients begin to incorporate. Beat on medium high for a few seconds until the frosting is completely smooth. For the gingerbread man: Arrange the cupcakes on the platter in a gingerbread man shape (use about 14 cupcakes to make the head, 14 to make the arms and chest and 20 to make the tummy, legs and feet). Transfer the frosting to a large pastry bag fitted with a star tip and pipe swirls to generously cover each cupcake top (the frosting on each top should touch its neighbor). Then fill in any gaps with a squeeze of frosting. Decorate as desired with gumdrops and candies. Fill a small pastry bag fitted with a round tip with royal icing and use to decorate as desired. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 33907,"Shellfish and Chicken Paella with Saffron Rice Chorizo and Green Peas 4 cloves garlic, peeled 1/2 teaspoon kosher salt, plus more for seasoning *2 egg yolks 1/4 cup fresh lemon juice 1 tablespoon lemon zest 3/4 cup olive oil Freshly ground white pepper 4 plum tomatoes, halved lengthwise 1 tablespoon honey 1/2 cup olive oil, divided Salt and freshly ground black pepper 10 cups chicken stock, divided Large pinch saffron 12 littleneck clams, scrubbed 1 (2 1/2-pound) whole chicken, cut in 8 pieces or 4 legs and 4 thighs (dark meat) 1/2 pound chorizo, cut into 1/2-inch thick slices 1/4 large onion, chopped 3 garlic cloves, finely chopped 2 cups Arborio (paella) rice 12 mussels, debearded and scrubbed 8 large shrimp, peeled and deveined, with tail on 8 baby octopus 4 baby squid, cleaned and sliced into rings, tentacles reserved, and/or 8 ounces cuttlefish pieces 1 cup fresh or frozen peas 2 cooked lobsters (1 1/2 pounds each), tails in the shell, split lengthwise, claw meat in the shell or out, as desired Freshly chopped flat-leaf parsley leaves, for garnish 1/2 cup Lemon Aioli Instructions: For the aioli: Place the garlic, 1/2 teaspoon salt, egg yolks, lemon juice and zest in a food processor or blender and process until smooth. Slowly add the oil, drop by drop at first, until thickened. Season with salt and white pepper, to taste. Refrigerate until ready to use. For the paella: Preheat the oven to 375 degrees F. Place the tomatoes in a small baking dish and drizzle with the honey, 2 tablespoons of the olive oil, and salt and pepper, and roast until soft. Set aside. Bring the chicken stock to a simmer in a medium saucepan and add a large pinch of saffron. Put about 1/2 cup of the stock in another saucepan, add the clams, and bring to a simmer. Cover and cook just until the clams open; remove the clams from the liquid and set aside, reserving the liquid. Heat 3 tablespoons of the olive oil in a very large skillet or paella pan over medium-high heat. Season the chicken pieces with salt and pepper and add to the heated pan. Cook until browned on all sides. Remove the chicken pieces to a plate. Add the chorizo, onion and garlic and saute until chorizo has browned and the onions are translucent. Add the rice, about 7 1/2 cups of the chicken stock, the reserved clam liquid, and any juices from the chicken and bring to a simmer. Nestle the chicken in the rice and let cook, uncovered, until the rice is quite al dente, about 15 minutes. Adjust the heat as necessary to maintain a gentle simmer-the rice on the bottom of the pan should form a dark brown crispy crust by the end of the cooking time. If the stock is disappearing too quickly, just add a bit more of the remaining 2 cups. Add the mussels, shrimp, octopus, squid, and/or cuttlefish, and peas. Cook until the shrimp are pink and the mussels open. Add the lobster, clams and roasted tomatoes and heat briefly. At this point, you should still be able to see liquid bubbling gently; it will settle when you turn off the heat. Fold in the parsley and lemon aioli and mix until combined, season with salt and pepper, to taste. *RAW EGG WARNING Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs. Due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Gavi]

" 33908,"Knoephla Sausage Hotdish 3 1/4 cups (420 grams) all-purpose flour, plus more for dusting 1 1/2 teaspoons baking powder
1 1/4 teaspoons kosher salt, plus more for cooking
1/8 teaspoon freshly ground black pepper
1/8 teaspoon freshly grated nutmeg
1 large egg
1/2 cup chopped fresh flat leaf parsley 1 teaspoon olive oil
Nonstick cooking spray, for the baking dish 3/4 pound bulk raw pork sausage (you can use raw sausage links and remove casing too)
2 tablespoons olive oil
1 small red onion, thinly sliced
1 cup sauerkraut, drained
1 teaspoon fennel seeds, toasted
1/4 teaspoon kosher salt, plus more as needed 1/4 teaspoon freshly ground black pepper, plus more as needed
1 tablespoon unsalted butter
2 tablespoons all-purpose flour
3 cups whole milk
1 cup pretzels
1/2 cup chopped fresh flat leaf parsley Instructions: For the knoephla: Combine the flour, baking powder, salt, pepper and nutmeg in a large bowl. Whisk to combine. Mix the egg with 1 cup water in a small bowl and add to the dry ingredients. Add the parsley to the mixture. Mix all together and knead until the dough has come together, taking care not to overmix. Place the dough on a floured surface. Roll out to 1/2-inch thickness. Cut into 1/2- to 3/4-inch squares. Bring a pot of salted water to a boil. Cook the knoephla in 3 or 4 batches, depending on the size of your pot, until cooked through, 7 to 10 minutes. Remove with a slotted spoon or spider and add to a large bowl. Toss with the olive oil to prevent the dumplings from sticking and set aside. For the hotdish: Preheat the oven to 350 degrees F. Grease an 8-inch square baking dish. In a skillet over medium heat, add the sausage and cook until browned and cooked through. Remove the cooked sausage from the skillet and add to the bowl with the knoephla. In the same skillet, heat 1 tablespoon olive oil over medium heat. Add the red onion and cook until softened. Add the sauerkraut and cook until the mixture has caramelized. Add toasted fennel seeds, salt and pepper. Cook for another minute, then remove the mixture to the bowl with knoephla and sausage. In the same skillet, add the butter and flour and whisk together, stirring up any brown bits at the bottom of the skillet. Cook for 1 to 2 minutes. Add the milk in four additions, whisking continuously, allowing the mixture to thicken before adding each addition. Season with salt and pepper. Cook until the mixture is thick enough to coat the back of a spoon. Add the knoephla, sausage, onion and kraut mixture to the pot of gravy and mix until combined. Pour into the greased baking dish. Place the pretzels in a zip-top bag and crush with a rolling pin. Add the remaining tablespoon olive oil to the bag and shake up to coat the pretzels. Top the baking dish with the pretzel crumbs. Cover with foil and bake for 30 minutes. Remove the foil and bake for an additional 10 minutes. Garnish with the parsley before serving. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 33909,"Tortellini Salad with Sun-dried-Tomato and Balsamic 2 large red bell peppers 1 pound cheese tortellini, fresh or frozen 4 scallions (green onions), white and tender green parts only 2 cloves garlic, quartered 4 to 6 sun-dried tomatoes, oil packed or soaked in water if dehydrated or 2 tablespoons tomato paste 1 bunch fresh basil (about 6 ounces), soaked, rinsed thoroughly, and stripped from stems (reserve about a half dozen of the sprigs from the top of the stem for garnish) 1/8 cup balsamic vinegar 1/2 cup extra-virgin olive oil Salt Freshly ground black pepper Instructions: Preheat oven to 450 degrees F. Bring a pot of salted water to a boil for the tortellini. Place the peppers in a roasting pan and roast in preheated oven, checking every 15 minutes, and turning them with tongs until the skin is fully wrinkled and charred black. White the peppers are roasting, boil tortellini until al dente, drain, and set aside to cool. Put the charred peppers into a bowl filled with a couple of inches of ice water. Once cooled, you can then use your fingers to work quickly to slip off and discard the skins of the peppers while they are in the water. Transfer them to a plate, peel away any remnants of the charred skins, slice open and remove the stem and seeds, then julienne the peppers and set aside. Through the feed opening of a running blender, add scallions, garlic cloves, sun-dried tomatoes, and 1/2 cup of the fresh basil leaves (packed), reserving the rest of the basil. Add the vinegar and blend until a paste is formed, then leaving the blender running, add the olive oil in a slow steady stream allowing the mixture to emulsify. Season the dressing with salt and pepper, to taste. Julienne the rest of the basil (except for the sprigs for garnish). Toss with the tortellini, julienned red bell peppers, and dressing. Transfer to serving dish and decorate with reserved basil sprigs. Can be served at room temperature or chilled. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 33910,"Grilled Shrimp Scampi Style with Soy Sauce, Fresh Ginger and Garlic 1/4 cup plus 1 teaspoon soy sauce 2 tablespoons plus 2 teaspoons toasted sesame oil 2 limes, juiced 2 teaspoons honey 2 (2-inch) piece fresh ginger, finely grated 4 cloves garlic, finely chopped 1/2 cup canola oil, divided 1 1/4 pounds large (21-24) shrimp, peeled and deveined 1 stick butter, softened Instructions: Whisk together 1/4 cup soy sauce, 2 tablespoons sesame oil, the lime juice, honey, ginger, garlic and 1/4 cup canola oil in a bowl and add to a food processor. Add the softened butter and pulse until thoroughly combined. Season the shrimp with salt and pepper and brush mixture onto the shrimp. Place onto preheated grill and cook in a single layer for 1 to 2 minutes per side, or until just cooked through. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 33911,"Sauteed Lake Perch 1 1/2 cups all-purpose flour 2 tablespoons paprika 1/2 teaspoon salt 1 egg 1 cup half-and-half 1/2 cup clarified butter 1 1/2 pounds fresh, skinned lake perch Instructions: Mix flour, paprika, and salt together and set aside. In a small bowl, blend the egg and the half-and-half. Heat butter in a large saute pan. Dip perch fillets in egg wash first and then into the flour mixture. Carefully place them into the hot butter in the saute pan and brown on both sides. Remove from the butter and drain on a paper towel to absorb excess butter. Serve immediately. This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 33912,"Breakfast Pizza 1 prepared thin pizza crust (about 10 ounces), such as Boboli 3 tablespoons extra-virgin olive oil 8 large eggs 1 (10-ounce) package frozen chopped spinach, cooked and squeezed dry, reserving 1 tablespoon of the liquid 1 cup chopped onion, about 1 medium onion Kosher salt Freshly ground black pepper 1/2 cup shredded Cheddar Instructions: Preheat the oven to 450 degrees F. Brush the pizza crust on both sides with 1 tablespoon olive oil. Place crust directly onto the middle rack of the oven and bake for 10 minutes. While the crust is cooking, break the eggs into a bowl and add the reserved spinach liquid. Whisk them well and season them with salt and pepper. Add the remaining 2 tablespoons olive oil to a 10-inch skillet and heat over medium heat. Add the onions and cook until translucent, about 4 minutes. Add the dry spinach, breaking up the pieces, and heat through, about 2 minutes. Scrape the vegetable mixture into the eggs and beat it well to distribute the spinach evenly. Turn the heat down to low and pour the egg mixture back into the pan. Gently stir the eggs until they are just set and still moist, about 3 to 4 minutes. Spread the egg mixture evenly onto the baked pizza crust and top with the cheese. Return to the oven until the cheese is melted and lightly browned, about 1 minute. Serve hot. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 33913,"Smoked Gouda Mac and Cheese 1 gallon whole milk 1 pound unsalted butter
2 cups all-purpose flour
1 teaspoon onion powder
21 ounces smoked gouda cheese, shredded Kosher salt and freshly ground black pepper 3 1/2 pounds macaroni, cooked to al dente Instructions: Heat the milk in a large saucepan over medium-low heat to 185 degrees F. In a separate large pot over medium heat, make the roux by melting the butter and slowly whisking in the flour and onion powder. Once the milk has reached temperature, add the roux and the cheese. Using an immersion blender, carefully blend all ingredients until smooth. Season with salt and pepper. Stir in the macaroni.
","[Chardonnay, Riesling, Gewrztraminer, Barolo]" 33914,"Planked Alaska Salmon with Asian Glaze 3 Tablespoons pure maple syrup 2 teaspoons fresh grated ginger root* 2 teaspoons fresh lime juice 2 teaspoons soy sauce 1? teaspoons fresh minced garlic 1 bunch green onions, trimmed and sliced lengthwise (for planking only) 1? pounds Alaska Salmon Instructions: Soak wood plank in water 30 minutes to 2 hours. Blend maple syrup, ginger, lime juice, soy sauce and garlic. Brush or spoon 1/2 to 1 teaspoon glaze on each Alaska Salmon portion or all onto large fillet/salmon side. Let the salmon rest 5 minutes before cooking. Heat grill to medium-high heat. Pat wood plank with paper towels and spray-coat or lightly oil one side. Place green onions on plank; top with salmon. Grill salmon using indirect heat (not directly over heat) in covered grill for 10 to 15 minutes. Cook just until salmon is opaque throughout. *Add 1/4 teaspoon crushed red pepper flakes for additional heat, if desired. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 33915,"Cider-Roasted Pork Tenderloins 1 (12-ounce) bottle hard cider, such as Crispin 1/4 cup pure Grade A maple syrup Kosher salt and freshly ground black pepper 1 teaspoon whole fennel seeds 1 teaspoon whole black peppercorns 1/2 teaspoon whole coriander seeds 1/2 teaspoon ground cinnamon 2 pork tenderloins (1 to 1 1/4 pounds each), trimmed 1 (1-inch) piece fresh ginger, thinly sliced 1 1/2 tablespoons coarsely chopped fresh rosemary leaves Good olive oil Chutney, for serving Instructions: Combine the cider, maple syrup, and 3 tablespoons of salt in a 4-cup glass measuring cup. With a mortar and pestle, grind the fennel, peppercorns, coriander, and cinnamon together and add to the cider mixture. Place the tenderloins in a 1-gallon Ziploc bag and pour in the marinade. Add the ginger and rosemary, squeeze the air out of the bag, seal, and refrigerate for 8 hours or overnight. Preheat the oven to 450 degrees. Remove the tenderloins from the marinade and dry them well with paper towels. Discard the marinade. Place the tenderloins on a sheet pan and rub them all over with 1 tablespoon of olive oil, then sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper. Roast for 20 to 25 minutes, until a meat thermometer inserted in the center reads 125 degrees. Remove from the oven and cover the pan tightly with aluminum foil. Allow to rest for 10 minutes. Cut the tenderloins diagonally into 1/2-inch-thick slices, sprinkle with salt, and serve warm with chutney. ","[Burgundy, Barolo, Tempranillo, Garnacha]

" 33916,"Onion Burgers 1 pound ground chuck 2 onions, shaved (use a mandoline or a very sharp knife to make the thinnest possible slices) American or pimento cheese 6 buns, split Mustard Instructions: Place a heavy skillet over medium-high heat. Leave it there for 5 minutes. Loosely gather a handful of ground beef and slip it into the pan. Repeat 6 times. The burgers should be freeform lumps. With the side of a spatula, push the burgers into a semblance of a round. After about a minute, pile on all the onions and then, with as much force as you can manage, smash the onions into the meat. Again, work the sides of the patties into a semblance of a round. Cook another minute and then flip. Season with salt. Smash the burgers again, hard. Place burger on bottom half of the bun and spread with mustard. Spread the cheese on top half of the bun and place on the burger. ","[Zinfandel, Syrah, Malbec, Tempranillo]" 33917,"Mac And Four Cheeses 1 pound macaroni Salt 1 cup heavy cream
2 tablespoons butter 1 clove garlic, peeled
1/2 cup grated fontina 1/2 cup crumbled goat cheese (chevre)
1/2 cup grated Parmesan 1/2 cup grated Romano Freshly ground black pepper
Minced fresh parsley, as needed Instructions: Cook the macaroni according to the package directions in lightly salted water, leaning toward the al dente side. Do not overcook! Put the cream, butter and garlic clove into a Dutch oven and heat on the stove over low heat. When the cream is hot, add the fontina, goat cheese, Parmesan and Romano. Drain the macaroni (reserving some of the cooking water if needed) and add it to the pot. Stir gently to combine, adding hot macaroni water as needed for consistency. Don't overmix; if there are little clumps of cheese here and there, it's fine! Taste and add about 1/2 teaspoon salt if needed. Add some pepper and minced parsley and stir. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Chianti, Barbera]" 33918,"Hypocras 3 to 4 quills cinnamon 1 level tablespoon ground ginger 1 level tablespoon finely chopped galangal 1 level teaspoon freshly and roughly ground cardamom 1 level teaspoon grated mace 1 level teaspoon grated nutmeg 1 sprig rosemary 6 ounces sugar 3 bottles plain red wine 2 wine glasses brandy Instructions: Allow the spices and sugar to infuse in the wine and brandy for 24 hours. Strain through a coffee filter and serve. The traditional Tudor accompaniment to hypocras were wafers. ","[Rhone Blends, Port, Sherry]" 33919,"Quinoa Pizza Egg Muffins 1/2 cup quinoa, rinsed 1 cup cherry tomatoes 1/2 medium sweet onion 1/2 cup pitted kalamata or black olives 2 teaspoons extra-virgin olive oil 1 teaspoon dried Italian seasoning 8 large eggs 1 cup shredded mozzarella 1/4 teaspoon salt Instructions: Preheat the oven to 350 degrees F. Place 12 silicone muffin cups on a baking sheet, and set aside until ready to use.
Combine the quinoa with 1 cup water in a medium saucepan and set the pan over high heat. Bring to a boil, then reduce the heat to a simmer. Cover and cook until the quinoa is cooked through and the water is absorbed, about 15 minutes.
While the quinoa is cooking, slice the tomatoes, finely chop the onion and olives and set aside. Then heat a skillet over medium heat, add the oil and onions, and saute for 2 minutes. Add the tomatoes, olives and Italian seasoning to the onion mixture and saute for another minute. Turn off the heat, and set aside.
Crack the eggs into a medium mixing bowl, and mix with a whisk or hand beater until well combined. Add the cooked quinoa, vegetable mixture, cheese and salt to the eggs, and stir to combine.
Pour the mixture in to silicone muffin cups, dividing equally, and bake until the eggs are set and the muffins are a light golden brown, 30 minutes.
Allow the muffins to cool for 5 minutes before serving. Egg muffins may be kept in the refrigerator and eaten cold, or reheated in the microwave. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 33920,"The Best Ratatouille 1/4 cup plus 2 tablespoons extra-virgin olive oil 2 yellow bell peppers, diced into 1/2-inch pieces (about 2 cups)
1 large yellow onion, diced into 1/2-inch pieces (about 2 cups)
Kosher salt and freshly ground black pepper
1 large eggplant (1 1/2 pounds), diced into 1/2-inch pieces (about 9 cups)
1 large zucchini (1 pound), diced into 1/2-inch pieces (about 3 1/2 cups)
3 cloves garlic, minced (about 1 tablespoon)
3 tablespoons tomato paste
1/2 teaspoon crushed red pepper flakes, optional
1 1/2 pounds ripe tomatoes, diced into 1/2-inch pieces (about 4 cups)
1/2 cup fresh parsley, chopped, plus more for serving
6 large fresh basil leaves, torn, plus more for serving
Instructions: Heat 1/4 cup olive oil in a medium saucepan over medium heat until shimmering, about 1 minute. Add the bell peppers, onion and 1 teaspoon salt and cook, stirring often, until the onions are translucent and the bell peppers have softened slightly, about 10 minutes. Add the eggplant, the remaining 2 tablespoons olive oil and 1 teaspoon salt. Cook, stirring often, until the eggplant is very soft, about 8 minutes. Add the zucchini and continue to cook, stirring often, until beginning to soften, about 5 minutes. Add the garlic, tomato paste and red pepper flakes, if using. Cook, stirring often, until the zucchini has softened, about 5 minutes. Stir in the tomatoes, bring to a simmer and then reduce the heat to low and cover the pot. Simmer, stirring occasionally, until the ratatouille has reached a thick stew-like consistency, about 10 minutes. Stir in the parsley and basil with salt and pepper to taste. Spoon into a bowl and sprinkle with more fresh parsley and basil before serving. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 33921,"Paella 1 tablespoon olive oil Salt and pepper 1 (3 pound) whole chicken, cut into 8 pieces, back removed and saved for stock 2 cups diced chorizo 2 Spanish onions, chopped 1 green bell pepper, chopped 1 red bell pepper, chopped 3 cloves garlic, minced 1 cup Valencia rice 1/2 cup dry white wine 1 pinch saffron 3 cups chicken stock, hot 1 (16-ounce) can peeled tomatoes, drained and crushed by hand 1 cup Spanish beer 16 large shrimp fresh shrimp, cleaned and de-veined 16 Manila clams, scrubbed 2 lobsters tails, shell-on and halved lengthwise 16 mussels, scrubbed (try and mix different varieties, if possible) 1 cup fresh shelled peas 1 cup Spanish olives with pimientos 2 roasted red bell peppers, peeled and sliced thinly Instructions: Preheat oven to 350 degrees F. Heat oil in a large skillet or paella pan. Season and sear chicken pieces, then remove from the pan. Render the chorizo; add the onion, peppers, and garlic and saute for 2 to 3 minutes. Add the rice, saute until golden, stirring so it won't burn. Add the seared chicken back to the pan, with the wine and saffron, and stir until all the wine is absorbed. Add 2 cups of chicken stock, 1/4 cup at a time, stirring until the rice absorbs the stock. Add the last cup of chicken stock, tomatoes, and the beer. Add the chicken, shrimp, clams, lobster, and mussels, tucking them into the rice. Bake in the oven for 8 to 10 minutes until mussels open. Add the peas and olives and bake for 2 more minutes. Top with thinly sliced roasted peppers. ","[Rioja, Tempranillo, Garnacha, Cava]" 33922,"Keto Pumpkin Pie 1 cup almond flour 1/2 cup coconut flour, plus more for dusting 1/4 teaspoon kosher salt 1 stick (8 tablespoons) very cold unsalted butter, cut into cubes 3 tablespoons very cold cream cheese 1 large egg, lightly beaten Nonstick cooking spray, for the pie dish One 15-ounce can pumpkin puree 1 cup heavy cream 1/3 cup granulated erythritol sweetener (see Cook's Note) 1 teaspoon pumpkin pie spice 1 teaspoon pure vanilla extract 1/2 teaspoon kosher salt 3 large eggs 1 cup heavy cream Instructions: For the crust: Add the almond flour, coconut flour and salt to a food processor and pulse to combine. Add the butter and cream cheese and pulse until the mixture is very crumbly with pea-size pieces of butter. Add the egg and continue to pulse just until the dough begins to come together in a shaggy mass. Dump the dough onto a sheet of plastic wrap, hold onto the edges and use the plastic to knead the dough gently into a mass. Pat it into a disc and wrap it tightly in the plastic. Refrigerate until well chilled, at least 1 hour and up to overnight. Spray a 9-inch pie dish lightly with nonstick cooking spray.
Dust a sheet of parchment lightly with coconut flour. Place the chilled dough disc in the center of the parchment, dust the top lightly with more coconut flour and place a second sheet of parchment on top. Use a rolling pin to gently roll the dough into a round big enough to fit in the prepared pie dish. This is a very delicate dough that might crack or break; if this happens, press the cracks together. If the dough becomes too warm and unmanageable, place the entire piece of parchment on a baking sheet and refrigerate to chill before continuing to roll out.
Use the parchment to help you transfer the dough to the prepared pie dish. Again, the dough may crack and break at points. It's ok to press it back together with your fingers. Trim the edges and crimp as desired. Place the pie crust in the freezer for 30 minutes to 1 hour.\u202f\u202f
For the filling: Preheat the oven to 375 degrees F.
Beat together the pumpkin, cream, sweetener, pumpkin pie spice, vanilla, salt and eggs in a large bowl with a hand mixer until well incorporated. \u202f
Transfer the frozen pie shell to a baking sheet and cover the edges of the crust loosely with foil. Pour the filling into the center and bake for 50 minutes. Gently remove the foil from the edges and continue to bake until the edges are a very deep golden brown and the filling is set a couple inches from the edges but still slightly jiggly in the center, 5 to 10 more minutes.\u202f Let cool completely (see Cook's Note).
For the whipped cream: Just before serving, add the cream to a large bowl and beat with a hand mixer until stiff peaks form. Spread on top of the pie.
","[Chardonnay, Sauvignon Blanc, Riesling, Sparkling Brut]

" 33923,"Turkey Frittata 1 tablespoon olive oil 1/2 onion, chopped 1/2 red or green bell pepper, chopped 1 cup boiled potatoes, chopped 1/2 cup leftover cooked chopped turkey 6 eggs, lightly beaten 1/4 cup cream Salt and pepper 2 tablespoons chopped parsley, basil or cilantro 1/2 cup grated cheddar, Monterey jack or mozzarella Instructions: Preheat the broiler. Heat oil in a large non-stick skillet over medium high heat. Add onion and bell pepper and cook for 3 minutes. Stir in potatoes and cook until golden brown. Add cooked leftover meat and toss to coat. In a mixing bowl beat together the eggs and cream and season with salt and pepper. Pour egg mixture into skillet and stir in chopped herbs. Top with grated cheese and brown under broiler for about 2 to 3 minutes until the frittata puffs ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 33924,"Crab Cakes with Dijonnaise and Frisee, Fennel and Radish Salad 1/2 cup plus 1/3 cup mayonnaise 2 tablespoons minced shallots 1 tablespoon chopped cilantro 1 tablespoon chopped flat-leaf parsley 1 tablespoon chopped tarragon Pinch cayenne pepper Pinch fennel pollen Pinch seafood seasoning, such as Old Bay Kosher salt 1 pound jumbo lump crabmeat, picked over for shells and cartilage 1/4 cup plain breadcrumbs All-purpose flour, for dusting Canola oil, for frying 2 tablespoons plus 1/2 teaspoon Dijon mustard 3 cornichons, minced (about 1 tablespoon) Juice of 1 lemon 2 tablespoons extra-virgin olive oil 1 small bulb fennel, thinly sliced on a mandoline 3 radishes, thinly sliced on a mandoline 2 cups frisee lettuce, yellow leaves only 1/2 jalape?o, seeded and thinly sliced 1 small bunch chives, cut into 3-inch pieces (or batons) Instructions: Preheat the oven to 400 degrees F. To a large bowl, add 1/3 cup mayonnaise, 1 tablespoon shallots and the cilantro, parsley, tarragon, cayenne, fennel pollen, seafood seasoning and kosher salt to taste. Mix to combine. Add the crabmeat and breadcrumbs and gently fold together until the crab meat is completely incorporated with the dressing. Form the crab cakes into four equal-sized patties using a 1/2-cup measuring cup as a mold. Set aside to rest for 10 minutes. Dust the outside of each crab cake with a little flour and brush off any excess. Preheat a large nonstick skillet over medium-high heat with canola oil. Reduce the heat to medium. Place each crab cake into the pan and cook until browned, 2 to 3 minutes. Flip, then cook on the other side until browned, another 2 minutes. Transfer the crab cakes to a sheet tray lined with a rack and place in the oven for 5 minutes. To make the Dijonnaise, add the remaining 1/2 cup mayonnaise, 2 tablespoons Dijon mustard, remaining 1 tablespoon shallots, cornichons and juice of half the lemon to a medium bowl. Whisk together to combine. Season to taste with kosher salt. To make the salad, add the juice of the remaining half of the lemon, remaining 1/2 teaspoon Dijon mustard with the extra-virgin olive oil into a medium bowl. Whisk to combine until emulsified. Season to taste with kosher salt. Set aside. Fill a large bowl with ice water, add the fennel and radishes and allow to sit for 10 minutes. Transfer to a paper towel to drain. Add the fennel and radishes into a bowl with the frisee, jalape?os and chives. Mix to combine, then dress with the vinaigrette. To serve, spoon some of the Dijonnaise onto each plate. Place a crab cake in the middle of the plate and garnish with the fennel, frisee and radish salad. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]

" 33925,"Butternut Squash Soup 3 cups butternut squash, peeled and diced 1/4 cup diced onion 4 cups vegetable stock, recipe follows Salt and freshly ground black pepper Nutmeg 2 tablespoons white truffle oil 1 1/2 cups chopped onion 1 cup chopped carrot 1 cup chopped celery 6 sprigs parsley 4 sprigs thyme 1 tablespoon whole peppercorns 1 bay leaf 1 cup white wine 5 cups water Instructions: In a large saucepan, simmer squash and onion in vegetable stock until very soft. Place cooked squash and onion in a blender and add enough of the cooking liquid to cover by 2-inches. Blend until smooth. Season with salt, pepper, and nutmeg, to taste. Add truffle oil. Blend a moment until oil is incorporated. Remove puree from blender into saucepot and stir in enough of the remaining liquid to achieve desired consistency. Place all ingredients in a stockpot and simmer 2 1/2 to 3 hours. Strain and return liquid to pan. Reduce over medium-high heat to 4 cups. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 33926,"Herbed Goat Cheese 2 (6-ounce) creamy goat cheese disks, such as Coach Farm Kosher salt and freshly ground black pepper Minced fresh dill Julienned fresh basil leaves Crushed red pepper flakes Good olive oil Bread or crackers, for serving Instructions: Find a small, wide-mouth canning jar or small glass vase (3 1/2 inches in diameter by 4 inches high), just large enough to hold the two goat cheeses on top of each other with a little room to spare. Cut each cheese in half horizontally, making 2 rounds from each. (A piece of dental floss makes this easier.) Place half of the first disk flat in the jar, sprinkle with salt and pepper, then with 1/2 teaspoon dill, 1 teaspoon basil, and a few red pepper flakes, and drizzle with 1/2 tablespoon olive oil. Place another disk of cheese on top and repeat the seasonings, herbs, and oil. Continue with the remaining cheese disks, piling one on top of the other with oil and seasonings in between. When all the disks are stacked and seasoned, drizzle 1 tablespoon of olive oil on top. Cover and set aside at room temperature for one hour or refrigerate for up to 24 hours. Serve at room temperature with bread or crackers for people to help themselves. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 33927,"Mexican Hot Chocolate 6 (12-ounce) cans evaporated milk 4 teaspoons ground cinnamon 1 tablespoon vanilla extract 1 teaspoon ground nutmeg Pinch cayenne pepper 2 (12-ounce) bags semisweet chocolate chips (recommended: Hershey's) Cocoa powder, for serving Instructions: For stovetop: In a large pot over medium heat, whisk together milk, cinnamon, vanilla extract, and nutmeg. Add chocolate chips. Stir until chocolate is melted. Cover and turn heat to low for 5 minutes. For slow cooker: In a 4-quart slow cooker, whisk together milk, cinnamon, vanilla extract, and nutmeg. Add chocolate chips. Cover and cook on LOW setting for 2 to 3 hours, stirring every 15 to 20 minutes. Serve with a dusting of cocoa powder. ","[Malbec, Tempranillo, Garnacha, Zinfandel]" 33928,"Big Festive Salad 1/4 cup shelled raw unsalted pistachios 1/4 cup chopped raw unsalted hazelnuts
2 tablespoons light brown sugar
1 teaspoon kosher salt
1/2 teaspoon pure vanilla extract 1/2 cup olive oil 1/4 cup apple cider vinegar
2 tablespoons pure maple syrup
1 tablespoon Dijon mustard
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 cups baby arugula 2 cups baby kale 2 cups baby spinach 2 cups quartered and sliced radicchio
3 mandarin oranges, peeled and segmented
1/2 cup pomegranate seeds
1/2 cup dried cranberries
1/2 cup fresh blueberries
1/4 cup freshly grated Parmesan
Instructions: For the candied nuts: In a nonstick skillet over medium-high heat, toast the pistachios and hazelnuts until fragrant, 4 to 5 minutes. Add the brown sugar, salt, vanilla and 1 tablespoon water directly to the pan with the nuts and stir to coat them. Cook until the sugar has dissolved, about 1 additional minute. Transfer to a parchment-lined baking sheet and allow to cool, 12 to 15 minutes. For the dressing: Combine the olive oil, vinegar, maple syrup, mustard, salt and pepper in a mason jar. Secure the lid and shake to combine. Set aside. For the salad: Spread the arugula, kale and spinach over a large round platter, leaving space in the center of the platter (it should look like a holiday wreath). Top the greens with the radicchio. Arrange the mandarin segments over the greens. Sprinkle with the pomegranate seeds, cranberries, blueberries and cooled candied nuts. Lastly, sprinkle with the Parmesan, creating the look of snow. Shake the dressing one more time and pour it into a serving bowl. Place the bowl in the center of the platter and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 33929,"Warm Lyonnaise Sausage and Potato Salad 1/4 teaspoon freshly ground black pepper 1/3 cup olive oil 2 tablespoons roughly chopped lightly toasted shelled pistachios 1 tablespoon minced parsley leaves Sprigs fresh chervil or baby parsley, garnish 8 to 12 ounces fresh, unsmoked pork sausage (*traditionally the Lyonnaise use \Saucisson Pistache-- pistachio sausage) 3 pounds new potatoes, such as red bliss, scrubbed well 1 tablespoon kosher salt 1/2 cup dry white wine 2 1/2 tablespoons Dijon mustard 2 tablespoons white wine vinegar or Champagne vinegar 3 tablespoons minced shallots 1 teaspoon minced garlic 1/2 teaspoon salt Instructions: In a large saucepan, place the sausage and enough cold water to cover by 2 inches. Bring to a gentle simmer and cook until tender and cooked through, about 30 minutes. Do not let boil. Remove the pan from the heat and let the sausage sit in the hot liquid for 5 minutes. Transfer the sausage to a platter to cool slightly. Meanwhile, in another large saucepan, place the potatoes, kosher salt, and enough water to cover by 2 inches. Bring to a boil. Reduce the heat to a low boil and cook until the potatoes are tender yet still firm, 15 to 20 minutes. Drain and let cool slightly. Slice into 1/4-inch thick rounds and place in a large salad bowl. Sprinkle with the white wine while still warm. In a mixing bowl, whisk together the Dijon mustard, white wine vinegar, shallots, garlic, salt, and pepper. While whisking, add the oil in a steady stream and whisk until the vinaigrette is thick and emulsified. Adjust the seasoning, to taste. Pour over the potatoes and gently toss to coat. Slice the sausage into 1/4-inch thick rounds and add to the potato mixture. Add the chopped parsley and pistachios, and toss gently to combine. Garnish with chervil or baby parsley sprigs and serve warm. ","[Chardonnay, Pinot Gris, Sauvignon Blanc, Riesling]" 33930,"Mini Challenge: Grilled New York Strip Steak with Tennessee Drunken Braised Brussels Sprouts and Bacon Hash and a Spicy Caribbean Citrus Cinnamon Chutney 8 strips bacon, diced 6 tablespoons butter 3 medium shallots, chopped 2 leeks, white and light green part only, finely chopped 4 tablespoons thinly sliced scallions 2 pounds Brussels sprouts, outer peels removed, chopped Salt and freshly ground black pepper 2 bottles Jamaican lager, plus more for serving 2 New York strip steaks (about 16 ounces each) 1 medium orange, peeled and roughly chopped 1 green apple, peeled, cored and small diced 1/2 mango, peeled and diced 1/2 teaspoon minced ginger Pinch ground cinnamon Asian hot sauce (recommended: Sriracha) 1 tablespoon whole-grain mustard 1 teaspoon Dijon mustard Instructions: Heat a grill or grill pan to medium. Preheat oven to 350 degrees F. In a skillet over medium-high heat, cook bacon until the edges start to crisp up but not fully cooked. Remove to a paper-towel lined plate and drain. Reserve the bacon fat in the skillet. Meanwhile, in another skillet over medium-high heat, melt 1 tablespoon butter. Add half the shallots and cook until translucent. Add the leeks, scallions, and Brussels sprouts. Cook until the vegetables begin to wilt and soften. Season, to taste, with salt and pepper. Add about 6 ounces lager, so that half of this hash mixture is covered by liquid. Bring the hash to a simmer and reduce until almost all the liquid is gone. Add the bacon, 1 more tablespoon of butter and reduce the heat to low, cooking the bacon further, and stirring the hash occasionally. Smear about 1 tablespoon of butter on each steak, then season steaks with salt and pepper. Grill the steaks just to sear the outside, then place on a baking sheet or in a pan and cook in the oven until desired doneness. Remove from oven and let rest about 10 minutes before serving. Meanwhile, in a skillet over medium heat, cook the orange, apple, mango, ginger and remaining shallot until they start to soften. Add the cinnamon, a few drops of the hot sauce, a splash of the lager and 1/2 teaspoon of the reserved bacon fat to the chutney. Reduce the heat and simmer until the chutney is all broken down. To the vegetable hash, add 1 or 2 more tablespoons butter, about 2 tablespoons of the reserved bacon fat, and both the whole-grain and Dijon mustard and saute a few minutes more. Adjust seasoning, to taste. Remove hash from heat and divide it onto 2 plates. Cut each steak in half, widthwise, and place both halves, criss-crossed, on top of the hash. Spoon some of the chutney on the side of the plate and serve with chilled glasses of lager. ","[Cabernet Sauvignon, Pinot Noir, Syrah, Zinfandel]" 33931,"Pomegranate Turkey with Roasted Vegetables 12 ounces baby red-skinned potatoes, halved 3 carrots, halved lengthwise and cut into 1-inch pieces 1 Japanese eggplant, halved lengthwise and cut into 1/2-inch pieces Pomegranate seeds, for topping 1 bunch scallions, cut into 2-inch pieces 1 clove garlic 1/3 cup plus 2 tablespoons extra-virgin olive oil 1/2 cup fresh herbs (such as dill, cilantro and/or tarragon) 1/4 cup chopped walnuts 2 tablespoons pomegranate vinegar or red wine vinegar Kosher salt and freshly ground pepper 1 1 3/4-pound skin-on, boneless turkey breast Instructions: Preheat the oven to 425 degrees F. Combine 2 scallion pieces, the garlic, 1/3 cup olive oil, 1/4 cup water, the herbs, walnuts, 1 tablespoon vinegar, 1/2 teaspoon salt and a few grinds of pepper in a blender; puree until smooth. Rub 3 tablespoons of the mixture all over the turkey, loosening the skin and rubbing some underneath. Set the rest aside. Heat the remaining 2 tablespoons olive oil in a large ovenproof nonstick skillet over medium-high heat. Add the turkey, skin-side down, and cook until the skin is golden and slightly crisp, about 3 minutes. Flip the turkey and arrange the potatoes, carrots, eggplant and the remaining scallions around it. Cook until the turkey and vegetables start browning, about 2 minutes. Add 1/2 cup water and the remaining 1 tablespoon vinegar. Transfer the skillet to the oven. Roast until the vegetables are tender and a thermometer inserted into the center of the turkey registers 165 degrees F, 20 minutes. Slice the turkey; serve with the vegetables and the remaining scallion-herb sauce. Top with pomegranate seeds. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 33932,"Caramelized Onion Penne 1/2 pound whole-wheat penne pasta Kosher salt 2 tablespoons extra-virgin olive oil 1 teaspoon anchovy paste or 4 flat fillets 2 large onions, thinly sliced 1 bay leaf Freshly ground black pepper 1/2 cup cream 1/2 cup grated Parmigiano-Reggiano, a couple of handfuls 1/4 cup finely chopped fresh flat-leaf parsley Instructions: Bring a large pot of water to a boil over high heat. Salt the water and add the pasta. Cook to al dente and drain. Heat the extra-virgin olive oil in a large skillet over medium heat. Stir in the anchovy paste and let it melt into the oil. Add the onions and bay leaf and season with salt and pepper, to taste. Cook the onions until very soft and light caramel in color, about 20 minutes. Stir in the cream, and cook until heated through. Remove the bay leaf, then add the pasta and cheese and toss to coat. Transfer to a serving bowl, sprinkle with parsley and serve. ","[Barolo, Barbaresco, Chianti, Rioja]" 33933,"Brooklyn Chili Burgers with Smoky Barbecue Sauce with Oil and Vinegar Slaw 1 cup ketchup 2 large garlic cloves, finely chopped 2 tablespoons dark brown sugar 2 tablespoons dark amber maple syrup 2 tablespoons Worcestershire sauce 1 1/2 tablespoons cider vinegar 1 teaspoon smoked sweet paprika, 1/3 palmful Coarsely ground black pepper 3 tablespoons cider vinegar 2 tablespoons honey or agave 3 tablespoons vegetable oil Celery salt and freshly ground black pepper 1/2 pound shredded cabbage slaw salad mix with carrot and purple cabbage 1/2 small red onion, very thinly sliced 2 pounds ground sirloin 1/4 cup grated onion Montreal steak seasoning (recommended: McCormick) or coarse salt and black pepper 1/4 cup Worcestershire sauce 1 teaspoon dried marjoram or Mexican oregano, 1/3 palmful 1 teaspoon dried thyme 2 tablespoons ancho chili powder, a palmful, 1/2 cup beer (recommended: Brooklyn Ale) Vegetable oil or olive oil, for drizzling Sliced yellow sharp Cheddar, optional Good quality jarred refrigerated pickle slices 12 slider rolls or brioche rolls (recommended: Pepperidge Farm) Instructions: Put all the ingredients for the barbecue sauce in small pot and cook over medium-low heat until the sauce thickens and the flavors combine, about for 20 minutes. Whisk together the vinegar, honey and oil, in a medium bowl. Stir in the celery salt and black pepper, to taste. Add the slaw mix and onions and toss together. Let the salad wilt up to 10 to 15 minutes. Preheat a grill or griddle to medium. Put the meat in a bowl with the grated onion and season with steak seasoning or salt and pepper, to taste. In a small bowl combine the Worcestershire with the herbs, chili powder and beer. Pour the herb mixture over the meat and mix thoroughly. Form the meat mixture into 12 sliders and drizzle with vegetable oil or olive oil. Put the burgers on the grill or griddle and cook for a few minutes on each side. Baste the burgers liberally with barbecue sauce. Top the burgers with Cheddar and let it melt, if you prefer cheese burgers. Serve the burgers on slider rolls topped with pickle slices and the slaw. ","[Pinot Noir, Zinfandel, Syrah, Tempranillo]" 33934,"Purple Pomegranate Granitas 3 cups pomegranate juice 1 teaspoon chopped fresh lavender flowers, plus small flowers for garnish 2 tablespoons fresh lime juice 1/2 cup spiced rum (optional) Instructions: Whisk the pomegranate juice and lavender in a chilled stainless-steel bowl. Add the lime juice and rum, if desired. Freeze until icy around the edges, 20 to 25 minutes. Whisk, then continue to freeze, whisking every 20 to 25 minutes, until slushy, about 2 hours, 30 minutes; cover and freeze overnight. Scrape the granita with a fork, then scoop into martini glasses. Garnish with lavender. ","[Riesling, Moscato, Vinho Verde, Cava]" 33935,"Polenta Pasticciata con Salsa di Funghi (Baked Polenta Casserole with Creamy Mushroom Sauce and Fontina) 1 ounce dried porcini 3/4 cup hot water 1/2 pound fresh cultivated white mushrooms 2 tablespoons unsalted butter 1 tablespoon extra-virgin olive oil 1 small onion, chopped 1/2 teaspoon salt 1/4 teaspoon freshly milled white pepper 1/2 cup heavy cream Olive oil or vegetable oil for oiling boards and baking dish 1 recipe Basic Polenta 1-1/2 cups cornmeal, 6 cups water, and 2 teaspoons salt 1/2 pound (2 cups) shredded fontina 1/3 cup freshly grated parmigiano Instructions: To begin to prepare the sauce, in a small bowl combine the dried porcini and hot water and let stand for 45 minutes to 1 hour. Remove the porcini and squeeze out excess water. Using scissors, cut them into pieces about the size of your thumbnail. Set aside. Strain the mushroom liquor through a paper towel or a fine sieve; reserve. Lightly oil an 8-by-11-inch baking pan and set it aside. Lightly oil two large pastry boards or baking sheets, or a very large scratchproof counter surface. Make the polenta and when it is cooked, turn it directly out onto the boards, counter, or baking sheets. Use a large knife or rubber spatula, first dipped in cold water, to spread out the polenta to a thickness of about 1/2 inch. Allow it to cool and harden, about 20 minutes. Cut it into approximate 3-inch squares. Meanwhile, preheat an oven to 400 degrees F. Continue to make the sauce. Using a soft brush or clean kitchen towel, remove any dirt from the fresh mushrooms. Don't wash them because water will alter their texture. Separate the stems from the caps, discarding the stems if they are tough. Slice the mushroom caps and tender stems thinly. In a skillet over medium-low heat, melt the butter with the oil. Add the onion and saute until softened, about 5 minutes. Add the porcini and saute for another 5 or 6 minutes to marry the flavors. Add the cultivated mushrooms and continue to saute until tender, about 5 minutes. Add the mushroom soaking liquid, salt, and pepper. Allow to simmer gently for 5 minutes, stirring occasionally. Then stir in the cream, and allow the mixture barely to reach a simmer. Immediately remove the skillet from the heat. Place half of the polenta squares in a layer on the bottom of the prepared dish. Spread half of the sauce in a layer over them, then sprinkle with half of the cheeses. Place another layer of polenta squares over the cheeses. Spoon the remaining sauce on top and sprinkle with the remaining cheeses. Place on the middle rack of the oven and bake until the cheese is melted and golden and the pasticcio is bubbling, about 20 minutes. Remove from the oven and let settle for 10 minutes before cutting into squares. Serve hot. ","[Barolo, Barbaresco, Dolcetto, Chianti]

" 33936,"Rustic Apple Pie with Dried Cherries 1/2 cup whole-grain pastry flour or regular whole-wheat flour 1/2 cup all-purpose flour 2 teaspoons granulated sugar 1/8 teaspoon salt 4 tablespoons cold, unsalted butter, cut into small pieces 2 tablespoons lowfat buttermilk 3 tablespoons ice water 3 medium Golden Delicious apples, unpeeled 1 tablespoon lemon juice 1/3 cup dried tart cherries 1 tablespoon plus 1 teaspoon cornstarch 3 tablespoons light brown sugar 1/8 teaspoon ground cinnamon 1 teaspoon honey 1/4 teaspoon boiling water Instructions: To prepare the crust, put the whole-wheat pastry flour, all-purpose flour, granulated sugar and salt in the bowl of a food processor and pulse 3 times to combine. Add the butter and pulse about 12 times, until you get a pebbly course texture. In a small bowl combine the buttermilk and ice water. Add the buttermilk-water mixture and pulse 3 to 5 times more to combine. Pat the dough into a 4-inch round and wrap in plastic wrap. Place in the freezer for 10 minutes, or make ahead and refrigerate for up to 1 day. In the meantime, preheat the oven to 425 degrees F, and prepare the filling. Core the apples and cut them into 1/4-inch slices. In a large bowl toss the apple slices with the lemon juice. Add the dried cherries then sprinkle in the cornstarch, brown sugar and cinnamon and toss until the apples are evenly coated. Set aside. On a lightly floured surface, roll the chilled dough into a large circle about 9 inches in diameter. Line a baking sheet with parchment paper, and draping the dough over the rolling pin, transfer it to the prepared baking sheet. If the dough breaks, patch it up with your fingers. Arrange the apple mixture in a mound in the center on the dough, leaving a 1 to 2-inch border. Fold the border over the filling. It will only cover the filling partially and does not need to be even. Bake the pie at 425 degrees F for 15 minutes, and then reduce the oven temperature to 350 degrees F, keeping the pie in the oven all the while, and bake for another 40 minutes, until the apples are tender and the crust is golden brown. In a small bowl stir together the honey and boiling water to make a glaze. When the pie is done remove it from the oven and brush the honey glaze all over the top of the fruit and crust. Transfer to a plate to cool slightly. Cut into 6 wedges and serve warm or at room temperature. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 33937,"Mountain of Profiteroles 1 recipe pate a choux, piped into about 40 cream puffs 1 recipe pastry cream 1 recipe chocolate ganache glaze Instructions: Using a #1 (1/4-inch) star pastry tip, pierce a hole in the bottom of each puff. Gently whisk the cooled pastry cream until smooth. Fit the #1 tip into a pastry bag and inject the cream into each puff. On a plate or pedestal cake stand, arrange about 20 puffs to form a circular base, about 8 inches in diameter. Drip the chocolate sauce over them. Continue to pile up the puffs, dripping more sauce as you go. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 33938,"Red Apple Cobbler 2 red apples, cored and sliced 1/4 cup dark brown sugar 1 teaspoon ground cinnamon 1 teaspoon ground ginger 1/4 cup butter 1 package pie dough (recommended: Pillsbury) Instructions: Preheat the oven to 350 degrees F.
Saute the apples in a medium pan over low heat with the brown sugar, cinnamon, ginger, and butter until the apples become tender. Place in small ramekin and cover it with a piece of dough to fit over the top of the ramekin. Cut off excess dough. Place the ramekin in a small water bath (a skillet with about a 1/4-inch of water), and bake for 35 minutes or until crust in golden brown. ","[Chardonnay, Merlot, Cabernet Sauvignon, Zinfandel]" 33939,"Black Bean, Corn and Tomato Salad 1 pound dried black beans 4 plum tomatoes, chopped Salt 2 cups corn kernels 1/2 red onion, chopped 1 bunch cilantro, chopped Juice of 1 lime 1/4 cup olive oil Pepper Cayenne Instructions: In large pot cover beans with cold water. Bring to a boil. Remove from heat, cover, and let sit for 1 hour. Drain beans and add fresh water to completely cover. Bring to a boil and simmer for 1 hour until beans are tender. Drain. In a serving bowl toss tomatoes with salt and set aside for 10-15 minutes to bring out juices. Add beans, corn, and onion and mix well. Add cilantro, lime juice and oil. Stir to coat. Season with salt, pepper and cayenne to taste. Serve immediately, or set aside for 30 minutes for flavors to intensify. ","[Rioja, Tempranillo, Garnacha, Pinot Grigio]" 33940,"Farro with Coarse Pesto 8 cups chicken broth 1 pound farro 2 cups fresh flat-leaf parsley 1/4 cup fresh basil leaves 2 tablespoons fresh thyme 2 cloves garlic 1/3 cup extra-virgin olive oil 1 tablespoon red wine vinegar 3/4 teaspoon salt 1/2 teaspoon freshly ground black pepper Pecorino cheese wedge, for garnish Instructions: Bring the chicken broth to a boil in a large saucepan over high heat. Add the farro and stir to combine. Reduce the heat to low and simmer the farro, covered, until tender, about 25 minutes. Drain farro and set aside in a large bowl. Meanwhile, in a food processor combine the parsley, basil, thyme, and garlic. Pulse until the herbs are roughly chopped. Add the olive oil, vinegar, salt, and pepper. Pulse again until the herbs make a coarse mixture. Toss the warm farro with the coarse pesto. Transfer to a serving bowl. Using a vegetable peeler on the cheese wedge to make about 1/2 cup of cheese shavings. Top the farro with the cheese shavings and serve. ","[Vermentino, Grner Veltliner, Verdejo, Gavi]" 33941,"Smoky Paprika Home Fries 2 tablespoons canola oil 1 onion finely diced 2 Idaho potatoes, baked and diced 4 cloves garlic, mashed to a paste 1 tablespoon smoky paprika 1/4 cup freshly chopped parsley leaves Fresh cilantro sprigs, for garnish, optional Instructions: Heat the oil in a cast iron pan, on the grill or stove, over medium heat. Add the onion and cook until caramelized. Add the potatoes, and garlic and cook until warmed through. Stir in the paprika and parsley and transfer to a serving bowl. Garnish with cilantro sprigs, if desired, and serve. ","[Rioja, Tempranillo, Garnacha]" 33942,"Veal Ragu with Gorgonzola 1 1/2 pounds ground veal 2 tablespoons EVOO
Salt and pepper Salt and pepper
1/2 teaspoon ground allspice
Freshly grated nutmeg
3 to 4 cloves garlic, finely chopped
1 carrot, peeled and finely chopped
1 onion, finely chopped
3 tablespoons fresh sage leaves, thinly sliced 2 tablespoons fresh thyme leaves, finely chopped
3 tablespoons tomato paste
1 1/2 cups chicken stock
1 cup whole milk or light cream
1 cup dry white wine
4 ounces gorgonzola dolce cheese 1 to 1 1/2 pounds pappardelle or rigatoni (6 to 8 portions) Freshly grated Parmigiano-Reggiano, for passing Instructions: Bring the veal to room temperature. Heat a Dutch oven or large pot over medium-high heat with the EVOO. Pat dry the veal with paper towels, and add to the pot. Caramelize, brown and crumble the veal. Sprinkle with salt and pepper, the allspice and a few grates of nutmeg. Next add the garlic, carrots, onions, sage and thyme. Cook, partially covered, 8 to 10 minutes, stirring occasionally. Add the tomato paste and stir until fragrant, 1 minute. Add the stock, milk, wine and gorgonzola. Reduce the heat and simmer at a low bubble for 1 hour, stirring occasionally. Cool and store in the refrigerator for a make-ahead meal. To serve, heat the ragu over medium heat while you bring a large pot of water to boil for the pasta. Salt the water and cook the pasta to al dente, reserving 1 cup of the starchy cooking water before draining. Toss the pasta with the water and half of the sauce. Serve in shallow bowls, topped with the remaining ragu. Pass the grated cheese at the table. ","[Barolo, Barbaresco, Dolcetto, Chianti]

" 33943,"Baked Ziti with Italian Sausage 1 package (19 ounces) Johnsonville Italian Sweet Sausage Links 8 ounces penne pasta (about 2 1/2 cups), cooked and drained 1 jar (26 ounces) pasta sauce 3/4 cup water 1 tablespoon chopped fresh basil 1 tablespoon chopped garlic 1/2 cup shredded Parmesan cheese 1/4 teaspoon pepper 1 package (10 ounces) frozen garlic bread, ends removed and cut into 9 slices 3 cups shredded mozzarella cheese 1/4 cup olive oil 2 medium Roma tomatoes, cut into slices 9 fresh basil leaves Instructions: Cook sausage links according to package directions; drain, cut into ?-inch slices. In a large bowl, combine sausage slices, pasta, pasta sauce, water, basil, garlic, Parmesan cheese, pepper and mix well.
Spoon mixture into a greased 9-in. x 13-in. x 2-in. baking dish.
Arrange garlic bread slices on top of meat mixture.
Sprinkle evenly with mozzarella cheese.
In a small bowl, dip tomato slices into olive oil.
Place one slice of tomato on each piece of bread.
Bake uncovered, at 400F for 25-30 minutes or until heated through. Remove from oven and let rest for 5 minutes before serving.
Garnish with basil leaves. Serve. ","[Chardonnay, Pinot Grigio, Chianti, Barbera]" 33944,"Creamy Parmesan Caesar with Bacon & Egg 3 strips bacon Nonstick cooking spray 4 large eggs Kosher salt and freshly ground black pepper 4 slices whole-grain or whole wheat bread 1 small clove garlic, halved 2 romaine hearts, trimmed and halved lengthwise
1 cup cherry tomatoes, halved 1/2 cup Food Network Kitchen? Inspirations Creamy Parmesan Caesar Dressing Instructions: Lay the bacon in a large nonstick skillet and cook over medium heat until golden and crispy, about 5 minutes per side. Drain on paper towels, then finely chop. Wipe out the skillet, coat with cooking spray and heat over medium heat. Crack the eggs into the skillet, cover and cook until desired doneness. Sprinkle the eggs with salt and pepper. Remove from the heat. Meanwhile, toast the bread, then rub one side of each slice with the garlic. Cut each slice in half. Put 2 toast halves on a plate and top each set with a romaine heart half and a quarter of the tomatoes. Top each with an egg and sprinkle with a quarter of the bacon. Repeat with the remaining toast, tomatoes, romaine, eggs and bacon. Drizzle each salad with 2 tablespoons of the Creamy Parmesan Caesar Dressing. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Gavi]" 33945,"Meringue 8 ounces good dark chocolate, chopped (not below 60 percent cocoa, recommended: Valrhona) 8 ounces heavy cream, scalded 1 part egg white 1 1/2 parts sugar Instructions: Completely melt the chocolate in a double boiler. Add the cream to a medium bowl and pour in the chocolate. Whisk the mixture very slowly creating a shiny, elastic emulsion. In a double boiler heat the egg white and sugar until all the graininess of the sugar has dissolved. Whip the mixture until cooled and thickened into a shiny meringue, about 4 to 7 minutes. Preheat the oven to 200 to 220 degrees F. Fill a pastry or resealable plastic bag with the meringue and pipe little stars or \kisses\ onto a parchment-lined baking sheet. Bake until very dry, between 40 minutes to 1 1/2 hours. You do not want any color or \browning\ on the kisses so keep the oven temperature low. Dip the kisses into the ganache and make ganache sandwiches. Set aside to dry for a few minutes. Serve immediately. Alternately, you can pipe the meringue into long lines and bake in the oven at 200 to 220 degrees F until nice and dry, about 40 minutes to 1 1/2 hours. Then break into little sticks and use them as decorations on your favorite tartlets or cake. ","[Champagne, Moscato, Riesling, Cava]" 33946,"Poached Figs in Spiced Honey Syrup 3 cups water 1/2 cup sugar 1/2 cup honey 12 allspice berries 12 cloves 12 juniper berries 12 fresh slightly unripe figs Fresh mint sprigs Instructions: Combine water, sugar and honey in heavy large skillet. Stir over low heat until sugar and honey dissolve. Add allspice, cloves and juniper berries. Bring to simmer. Add figs, cover and simmer until figs are just tender, about 20 minutes. Using slotted spoon, transfer figs to bowl. Chill until cold. Bring cooking liquid to boil. Boil until reduced to syrup consistency, about 5 minutes. Strain. Cool. Arrange figs in dessert goblets. Drizzle syrup over. Garnish with mint and serve. ","[Riesling, Moscato, Vinho Verde, Sparkling Shiraz]" 33947,"Fluffy Pistachio Cake with Cream Cheese Frosting and Donut Bagels Unsalted butter or nonstick cooking spray, for the pans and cooling rack 1 cup roasted unsalted pistachios 2 1/4 cups all-purpose flour 1 3/4 cups granulated sugar 1 1/2 teaspoons baking powder 3/4 teaspoon baking soda 1 teaspoon kosher salt 2 large eggs 1 cup buttermilk 1/2 cup vegetable or canola oil 1 teaspoon almond extract 1 tablespoon vanilla extract Frosting, recipe follows Donut Bagels, recipe follows Sprinkles, for garnish 1/2 cup (1 stick) unsalted butter, at room temperature 8 ounces (1 cup) cream cheese, at room temperature 2 1/2 cups powdered sugar Big pinch kosher salt 2 drops pink gel food coloring, with a spot of brown, preferably AmeriColor Deep Pink and Chocolate Brown Marzipan, kneaded with food coloring to make lox, tomatoes, capers and onions Powdered sugar, for dusting Mixture of poppy seeds, sesame seeds, a pinch of kosher salt and turbinado sugar, for seeded topping 6 mini store-bought plain or lightly-glazed cake donuts, preferably Hostess Donettes Simple syrup, for adhering toppings Plain cream cheese, at room temperature, for schmearing on the donut \u201cbagel\u201d Instructions: Position an oven rack in the middle position. Preheat the oven to 350 degrees F. Grease two 8-inch round cake pans and line the bottoms with parchment paper. Place the pistachios in a food processor fitted with the blade attachment and grind them until you have small crumbs. Measure out 1/4 cup of the crumbs and set them aside for the filling. Pour the remaining crumbs into a large mixing bowl. Add the flour, granulated sugar, baking powder, baking soda and salt. Whisk to combine. In a medium mixing bowl, whisk together the eggs, buttermilk, oil, extracts and 3/4 cup water. Whisk the wet ingredients into the dry ingredients, then pour into the cake pans and bake until a toothpick inserted in the center comes out clean, begin checking for doneness at 28 minutes. Let the cakes cool in the pans for 10 minutes, then turn them onto a greased cooling rack and cool completely. Level the cake rounds and spread the top of one cake with a layer of Frosting. Sprinkle on the reserved ground pistachios. Place the other cake round on top, cut-side down, then frost all over with the remaining Frosting. Place the Donut Bagels on the top of the cake. Decorate the top and sides of the cake with the sprinkles. In the bowl of a stand mixer fitted with the whisk attachment, or in a large mixing bowl using a hand mixer, beat together the butter, cream cheese, powdered sugar and salt until smooth. Add the food coloring and whisk until fully combined. Color and shape the marzipan on a powdered sugar dusted surface. Cut into circles for tomatoes. Smash into oblong shapes for salmon. Roll into little balls for capers. And to make the onions, just brush a bit of food coloring on the edges of slivered marzipan. Put the seeded topping mixture in a small bowl. Using a pastry brush, brush the tops of the donuts with simple syrup, then dip into the seeded topping, pressing down slightly so everything adheres. Cut the donuts in half and spread a thin layer of cream cheese on the cut sides of the top and bottom pieces. To the bottom halves, add the marzipan salmon, tomato, onions and capers. Top with the seeded donut halves. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 33948,"Mustardy Chicken with Spinach 1/3 cup grainy mustard 2 tablespoons extra-virgin olive oil 2 tablespoons cider vinegar 1 teaspoon honey 1 large clove garlic, finely chopped Kosher salt and freshly ground black pepper 8 skin-on, bone-in chicken thighs (2 1/2 pounds) 10 ounces baby spinach (12 cups) 1 tablespoon unsalted butter Instructions: Preheat the oven to 400 degrees F. Stir together the mustard, oil, vinegar, honey, garlic, 3/4 teaspoon salt and 3/4 teaspoon pepper in a large bowl. Toss the chicken with the marinade to coat, then transfer the chicken to a 9- by 13-inch baking dish. Roast, uncovered, until the chicken is browned and cooked through, about 45 minutes. Transfer the chicken to serving plates. Add the spinach and butter to the hot baking dish, tossing with tongs to wilt the spinach and coat it with the pan drippings, about 2 minutes. Serve the spinach alongside the chicken. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 33949,"Roasted Whole Chicken with Peach Chutney; Grilled Wild Mushroom and Vegetable Salad 3 1/2 to 4 pound chicken 1/2 teaspoon salt 1/2 teaspoon brown sugar Pinch black pepper 1/2 teaspoon poultry seasoning 1/2 teaspoon chipotle powder 2 cups firm peaches, peeled 1/2 cup sweet onion, minced 1 tablespoon ginger, peeled and minced 1/2 cup red pepper, diced 1/2 cup light brown sugar 2 tablespoons cider vinegar 1 teaspoon rosemary, minced 1 teaspoon curly parsley, minced 1/2 teaspoon jalapeno, minced 2 plum tomatoes, halved 4 shiitake mushrooms, stems removed 2 portobello mushrooms, stems removed 2 ears corn, halved 8 asparagus spears, trimmed 1 red pepper, halved and seeded 1 yellow pepper, halved and seeded 1/4 teaspoon tarragon 1/4 cup apple cider vinegar 1/2 cup olive oil, extra virgin 1 tablespoon garlic, minced Salt and pepper Instructions: Wash the chicken and pat dry. Combine the seasonings and rub the chicken inside, outside and under the skin being careful not to break the skin. Place the chicken on a skewer and place on a rotisserie over a hickory wood fire. Turn on the motor and cook for 1 1/2 hours. Place all of the ingredients in a heavy bottomed saucepan over medium heat and stir well to combine. Bring to a boil, stirring, and simmer for 25 to30 minutes until the chutney begins to thicken slightly and is syrupy. Remove the pan from the heat and let the chutney cool. Blend tarragon, vinegar, oil, garlic, salt and pepper to make a marinade. Toss the vegetables with the marinade and allow to sit for 1 hour. Grill the portobellos for 10 minutes, and the other vegetables for 8 minutes, over medium heat, turning them once. Place the grilled vegetables on a tray. Place the roasted chicken over the vegetables and top with peach chutney. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Garnacha]

" 33950,"Clambake with Chorizo 4 tablespoons unsalted butter, at room temperature 1 to 2 tablespoons adobo sauce (from a can of chipotles in adobo) Kosher salt 1 pound baby red-skinned potatoes 8 cloves garlic, smashed 4 ears of corn, husked and quartered 2 pounds littleneck clams (about 20), scrubbed 3 links fully cooked (not dried) chorizo (about 10 ounces), cut into thick slices 2 poblano cl peppers, seeded and sliced Juice of 1 lime 1 cup fresh cilantro Instructions: Mix the butter, adobo sauce and a pinch of salt in a small bowl until combined; set aside. Fill a large pot or Dutch oven with 3 quarts water; season generously with salt and add the potatoes and garlic. Bring to a boil, then reduce the heat and simmer until the potatoes are tender, about 10 minutes. Add the corn and cook 2 minutes. Add the clams, chorizo and poblanos; cover and cook until the clams open, 3 to 5 minutes (discard any clams that do not open). Remove the clams, potatoes, corn, chorizo and poblanos to a large bowl using a slotted spoon; cover to keep warm. Ladle 2 cups of the cooking liquid into a small saucepan; add the chipotle butter and lime juice. Whisk over medium-high heat until the butter melts and the broth is hot. Uncover the clam mixture and pour the hot broth on top. Top with the cilantro. ","[Chardonnay, Sauvignon Blanc, Vermentino, Rioja]" 33951,"Sweet Potato-Green Onion Ebelskiver with Herb Buttermilk Dip 1 clove garlic Kosher salt and freshly ground black pepper 1/2 cup whole-milk Greek yogurt 1/2 cup buttermilk Grated zest and juice of 1 lime 2 tablespoons finely chopped fresh cilantro 2 tablespoons finely chopped fresh parsley 2 1/4 cups all-purpose flour 2 teaspoons baking powder 1/2 teaspoon baking soda 1/4 teaspoon fine sea salt 1/8 teaspoon freshly grated nutmeg 1/8 teaspoon freshly ground black pepper Pinch cayenne 2 cups buttermilk 2 eggs, separated 1/2 cup sweet potato puree (from about 1 very small roasted sweet potato), make sure it is dried out 4 tablespoons unsalted butter, melted and cooled, plus more for the pan 2 green onions, green and pale green part only, finely chopped Instructions: For the herb buttermilk dip: Smash the garlic, sprinkle with salt and work to a paste with your knife blade. In a bowl, whisk together the yogurt, buttermilk, lime zest and juice, cilantro, parsley, garlic paste and some salt and pepper. Cover, and refrigerate for at least 30 minutes and up to 2 hours to allow the flavors to meld. For the ebelskivers: In a large bowl, whisk together the flour, baking powder, baking soda, sea salt, nutmeg, black pepper and cayenne.
In a medium bowl, combine the buttermilk, egg yolks, sweet potato puree, 4 tablespoons melted butter and green onions. Whisk until smooth. Slowly add the sweet potato mixture to the dry ingredients, stirring until combined. Whip the egg whites in a medium bowl until stiff peaks form. Gently fold the egg whites into the batter.
Set the ebelskiver pan over medium heat, and brush each divot with melted butter. Heat until the butter begins to bubble. Add 2 tablespoons of the batter to each divot. Cook until the sides of the ebelskivers are golden brown and come away easily from the pan (use a skewer to check) and the top starts to dry a bit and bubble, 3 to 4 minutes. With a skewer, carefully turn the ebelskivers over and cook until deep golden brown on the second side, about 3 minutes more; transfer to a platter. Repeat with the remaining batter. Serve the ebelskivers with herb buttermilk dip on the side. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 33952,"Cinnamon-Grilled Peaches 4 large ripe freestone peaches Eight 3-inch cinnamon sticks 8 fresh mint leaves 4 tablespoons unsalted butter 1/4 cup firmly packed brown sugar 1/4 cup dark rum 1/2 teaspoon ground cinnamon Pinch salt Peach or vanilla ice cream, for serving Instructions: Rinse the peaches and blot them dry with paper towels. Cut each peach in half and discard the pit. Then, cut each peach into quarters. Using a pointed chopstick or metal skewer, make a starter hole in the center of each peach quarter, working from the pit side to the skin side. Skewer 2 peach quarters on each cinnamon stick, placing a mint leaf between the 2 quarters. Combine the butter, brown sugar, rum, cinnamon, and salt in a saucepan and bring to a boil over high heat. Let the glaze boil until thick and syrupy, about 5 minutes. Prepare and preheat the grill to high. Brush and oil the grate. Next, place the skewered peaches on the hot grate and grill until nicely browned, 3 to 4 minutes per side, basting with the rum and butter glaze. Spoon any remaining glaze over the grilled peaches and serve at once. Peach or vanilla ice cream makes a great accompaniment. ","[Chardonnay, Riesling, Moscato, Pinot Grigio]" 33953,"Lemongrass-Cured Salmon Canapes 1 tablespoon coriander seeds 1 tablespoon fennel seeds 2 teaspoons cumin seeds 1/3 cup sugar 1/2 cup kosher salt 4 stalks fresh lemongrass 1 bunch cilantro, with stems 2 (12-ounce) salmon center cut fillets, with skin attached (each equal size) Thinly sliced cucumbers (about 25 slices) Boiled small fingerling potatoes, quartered, optional (about 25 pieces) Micro cilantro or other tender micro herbs, such as mint or basil Instructions: Toast the whole spices in a dry skillet over medium heat until fragrant, 2 to 3 minutes. Cool slightly and crush in a mortar and pestle or in a spice grinder. Mix the sugar, salt, and spices together. Roughly chop both the lemongrass stalks and cilantro, then mix them together, this can be done either by hand or in a food processor. Lay the salmon, skin side down on a cutting board. Pull the pin bones from the fillets if needed. Scatter the curing mixture over the fish, and then the lemongrass and cilantro mixture. (This may seem like a lot of rub but use it all.) Sandwich the fillets together, skin side out, and wrap tightly in plastic wrap. Set the package on a plate, cover with another plate or small baking sheet. Place 2 to 3 cans on top to weight down the fish. Refrigerate for 2 to 3 days flipping the salmon daily. Unwrap the salmon, and rinse under cold running water to remove the spices and herbs. Dry thoroughly with paper towels. Slice the salmon at a slight angle, as thin as you can. If doing this ahead lay the salmon on a parchment lined pan, cover and refrigerate until ready to serve. Serve on a slice of cucumber or a fingerling potato. Garnish with herbs and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 33954,"Mini Frittatas Nonstick vegetable oil cooking spray 8 large eggs 1/2 cup whole milk 1/2 teaspoon freshly ground black pepper 1/4 teaspoon salt 4 ounces thinly sliced ham, chopped 1/3 cup freshly grated Parmesan 2 tablespoons chopped fresh Italian parsley leaves Instructions: Preheat the oven to 375 degrees F. Spray 2 mini muffin tins (each with 24 cups) with nonstick spray. Whisk the eggs, milk, pepper, and salt in a large bowl to blend well. Stir in the ham, cheese, and parsley. Fill prepared muffin cups almost to the top with the egg mixture. Bake until the egg mixture puffs and is just set in the center, about 8 to 10 minutes. Using a rubber spatula, loosen the frittatas from the muffin cups and slide the frittatas onto a platter. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 33955,"Creamy Slow-Cooker Spicy Chicken 1 15-ounce can crushed tomatoes 1/2 cup heavy cream 1 cup frozen peas Basmati rice, for serving Chopped fresh cilantro, for topping 2 pounds skinless, boneless chicken thighs, cut into 1-inch cubes Kosher salt and freshly ground pepper 4 cloves garlic, finely grated 1 2-inch piece ginger, peeled and finely grated 1 jalapeno pepper, seeded and finely diced 1 tablespoon paprika 2 teaspoons ground coriander Instructions: Season the chicken with 1 teaspoon salt and 1/4 teaspoon pepper. Whisk the garlic, ginger, cl pepper, paprika, coriander, tomatoes and 1/2 teaspoon salt in a 4-to-6-quart slow cooker. Add the chicken and stir to coat. Cover and cook on high, 4 hours, adding the heavy cream and frozen peas during the last 15 minutes of cooking. Serve over rice; top with cilantro. ","[Chardonnay, Sauvignon Blanc, Riesling, Tempranillo]" 33956,"North Carolina\u2013Style Pulled Pork 1 10- to 12-pound skin-on, bone-in pork butt 3 cups apple cider vinegar 2 1/2 tablespoons hot sauce (such as Texas Pete's) 2 1/2 tablespoons sugar 2 1/2 tablespoons red pepper flakes
Kosher salt and freshly ground black pepper
Soft hamburger buns, for serving Instructions: Preheat a grill to medium low and prepare for indirect cooking: On a gas grill, preheat the grill, then turn off the center burners. On a charcoal grill, light the coals, then push to the edges of the grill, creating an open space in the middle; put a disposable aluminum drip pan in the middle of the grill under the grates. When the grill registers 250? F, place the pork on the grill grates over the cooler part. Cover the grill and cook the pork until the skin is crisp, the meat easily falls off the bone and a thermometer inserted into the center of the pork (away from the bone) registers 190? F to 200? F, 7 to 10 hours (if using charcoal, adjust the air vents and add more coals as needed so the temperature stays around 250? F).
Meanwhile, make the barbecue sauce: Combine 1 cup water, the vinegar, hot sauce, sugar, red pepper flakes, 2 1/2 tablespoons salt and 2 teaspoons black pepper in a pot. Bring to a boil over medium-high heat, stirring occasionally, until the sugar and salt dissolve. Let cool.
If using a gas grill, turn off the heat and carefully transfer the pork to a cutting board. If using a charcoal grill, do this quickly, as the grease may cause the coals to catch fire. Let the pork rest at least 30 minutes, then pull the meat off the bone with tongs and a large fork; discard the bones and any large pieces of fat. Chop the crispy skin and stir into the meat. Transfer to a bowl and toss with 1 to 2 cups of the barbecue sauce. Serve on buns with the remaining sauce.
","[Cabernet Sauvignon, Merlot, Malbec, Zinfandel]" 33957,"Chocolate-Pecan Coffee Cake 3/4 cup all-purpose flour 1/2 cup finely chopped pecans 2/3 cup light brown sugar 3 tablespoons chopped semisweet chocolate Pinch of fine salt 5 tablespoons unsalted butter, at room temperature 1 stick (8 tablespoons) unsalted butter, at room temperature, plus more, for the pan 2 cups all-purpose flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon fine salt 1 cup granulated sugar 2 large eggs 2 teaspoons vanilla extract 1 cup sour cream 1 cup finely chopped semisweet chocolate 1/2 cup chopped finely pecans Instructions: Combine the flour, pecans, brown sugar, chocolate and salt in a small bowl and mix well. Add the butter and mix thoroughly with your fingers or a fork until all of the butter has been evenly distributed and incorporated into the flour. Form into small to medium clumps with your fingers. Preheat the oven to 350 degrees F. Butter an 8-inch square cake pan. Whisk together the flour, baking powder, baking soda and salt in a small bowl. Beat together the butter and granulated sugar in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 3 minutes. Add the eggs 1 at a time, beating well after each addition. Beat in the vanilla. Reduce the speed to low and add the flour mixture in 3 batches, alternating with the sour cream, beginning and ending with the flour, beating until just incorporated. Spoon half of the cake batter (it will be very thick) into the prepared pan and smooth with an offset spatula. Sprinkle the chocolate and pecans on top. Spoon the remaining cake batter on top and smooth the top. Sprinkle on the crumb topping. Bake until the cake and topping are golden brown and a toothpick inserted into the center of the cake comes out clean, about 1 hour. Let cool in the pan 20 minutes, then invert onto a plate; invert back onto a rack to cool completely.
","[Pinot Noir, Barolo, Tempranillo, Zinfandel]

" 33958,"Venetian Style Polenta Cakes with Cavolini Di Bruxelles Recipe 1 quart water 1 quart heavy cream 8 ounces polenta 3/4 cup semolina flour 1 cup olive oil plus 2 tablespoons, divided 1 Spanish onion, 1/2-inch dice 5 ounces pancetta, 1/4-inch dice, optional 4 cups Brussels sprouts, cleaned and quartered 2 sprigs fresh thyme 4 bunches baby carrots, tops removed, washed, and cut in half 1 tablespoon red wine vinegar Salt and freshly ground black pepper Instructions: In a 6-quart stock pot combine the water and heavy cream and bring to a boil. Slowly add the polenta in a thin stream while stirring to prevent lumps from forming. Reduce the heat to a low flame and slowly incorporate the semolina flour. Allow to simmer for 30 minutes while stirring constantly. Remove from heat and adjust the seasoning with salt and pepper. Allow to cool for about 15 to 20 minutes. Preheat the oven to 350 degrees F. Lightly oil 6 (3-inch) individual cake pans. Take the cooled polenta and pack into the prepared cake pans. Place the polenta cakes on a half sheet pan and bake in preheated oven for 15 to 18 minutes. Remove from the oven and cool for 15 minutes before unmolding. In a large saute pan, heat 2 tablespoons olive oil and lightly cook the onions and pancetta, if using, until golden brown. Add the Brussels sprouts and thyme sprigs. Place in preheated oven and roast until soft, stirring occasionally to prevent burning. Remove the thyme. In a separate pan, combine the baby carrots with equal parts oil and water to cover. Slowly bring to a simmer and cook until tender. Remove the carrots from the oil and combine with the Brussels sprouts. To finish, reheat the polenta cakes in the oven for 10 to 12 minutes. As the polenta is cooking, slowly reheat the Brussels sprouts and carrots. Just before serving, place the polenta cakes in a bowl. Finish the Brussels sprouts and carrots with the red wine vinegar and salt and pepper, to taste. Arrange the vegetables around the polenta cakes in the bowl. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 33959,"Minty Hot Chocolate 6 cups milk 2 bags white chocolate chips 1/2 teaspoon peppermint extract 1/2 pint heavy cream 1 tablespoon cocoa powder 2 tablespoon confectioner's sugar Instructions: Combine cream, cocoa, and sugar and whip to stiff peaks. Chill while you prepare hot chocolate.
Warm milk in a large saucepan until hot but not boiling. Slowly add white chips, stirring constantly, until melted.
Ladle into mugs, top with whipped cream and enjoy! ","[Chardonnay, Riesling, Moscato, Sparkling wine]" 33960,"Slow Cooker Chicken Verde Burritos 6 to 7 boneless skinless chicken thighs 1 teaspoon ground cumin 1 teaspoon paprika 1/2 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper One 16-ounce jar salsa verde 1 1/2 cups rice One 15.5-ounce can black beans 6 large burrito shells 1 head romaine or iceberg lettuce, sliced thin 1 tomato, diced 2 cups grated Cheddar 1/2 cup jarred corn salsa 1/2 cup sour cream Instructions: For the chicken: Sprinkle the chicken thighs with the cumin, paprika, salt and pepper. Add the chicken to a 4- to 6-quart slow cooker. Top with the jar of salsa verde. Place the lid on the slow cooker and cook on low for 4 hours. Remove the chicken and shred with two forks. Return the chicken to the sauce and leave the slow cooker on warm. For the burritos: Cook the rice according to the package instructions. Place the black beans into a small pot and heat through on the stove. Blacken the burrito shells over the open flame of the stove to give them a little extra flavor, if desired. Add a little rice and black beans to the burrito shells, then top with chicken. Add the desired toppings before rolling and enjoying. ","[Malbec, Tempranillo, Garnacha, Barbera]" 33961,"Tofu Chocolate Ice Cream with Mixed Berry Sauce and Whipped Coconut Cream One 13.5-ounce can coconut milk, chilled overnight 3/4 cup agave syrup
One 16-ounce package silken tofu
1/2 cup cocoa powder
1 tablespoon coconut oil
1 teaspoon vanilla bean paste
Pinch kosher salt
One 12-ounce package frozen mixed berry blend 1/2 cup agave syrup 2 tablespoons lemon juice
Instructions: For the ice cream: Place a metal loaf pan in the freezer to chill. Using a spoon, remove the solidified cream from the top of the coconut milk, leaving the coconut liquid behind in the bottom of the can. Place the cream in a large mixing bowl. Add 1/4 cup agave, then beat with a hand mixer until soft peaks form, 2 to 3 minutes. If the mixture is lumpy, add a little bit of the coconut liquid from the bottom of the can. Combine the tofu, cocoa powder, coconut oil, vanilla bean paste, salt and remaining 1/2 cup agave in a blender and blend until smooth, about 2 minutes. Pour the mixture into the bowl with the whipped coconut and fold until combined. Transfer to the chilled loaf pan and place in the freezer until firm, 4 to 6 hours, or up to overnight. For the mixed berry sauce: Add the berries, agave and lemon juice to a medium saucepot over medium heat. Bring to a boil, then reduce heat and simmer until it starts to thicken, 5 to 7 minutes. Remove from the heat and add to a clean blender; blend, making sure to remove the center of the blender top, for about 30 seconds. Pour into a heatproof container and let cool slightly before serving, about 15 minutes. Scoop the ice cream into bowls and top with the berry sauce. ","[Chardonnay, Pinot Grigio, Riesling, Moscato]" 33962,"Fresh Herb and Guajillo Roasted Lamb 2 guajillo chiles, stemmed and seeded 1 tablespoon chopped fresh fennel fronds 1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh thyme
1/2 tablespoon olive oil
6 cloves garlic, peeled, smashed and minced
Kosher salt
Freshly ground black pepper
One 4- to 5-pound boneless leg of lamb
1 1/2 cups low-sodium chicken broth
1 1/2 cups dry red wine 1 tablespoon all-purpose flour 2 pounds baby golden potatoes (each about 1 inch in size) 1 tablespoon olive oil Sea salt Instructions: For the lamb: Preheat the oven to 400 degrees F. Soak the guajillo chiles in warm water to soften. Puree with 1 to 2 tablespoons of the soaking liquid in a small food processor or blender to make a paste. In a small bowl, combine the guajillo paste, fennel, parsley, rosemary, thyme, olive oil, garlic and 1 teaspoon each kosher salt and pepper. Cut the lamb lengthwise, stopping 1/2 inch before going all the way through. Open the lamb like a book and spread with the fresh herb and cl mixture. Close the lamb and tie with kitchen twine at 1-inch intervals. Season the outside heavily with salt and pepper. Put the lamb on a baking sheet and roast until golden brown, 30 to 40 minutes. Remove from the oven and lower the temperature to 300 degrees F. Transfer the lamb to a Dutch oven or ovenproof pot, add the chicken broth and wine and cover. Return the lamb to the oven and braise until the internal temperature reaches 135 degrees F, about 1 hour. Transfer the lamb to a cutting board (reserve the liquid in the pot) and let rest for 20 minutes before slicing. For the roasted potatoes: Meanwhile, toss the potatoes with the olive oil and sea salt in a roasting pan. Roast until tender, about 40 minutes. Remove from the oven, smash each potato to flatten slightly and then cook 10 more minutes. Pour the reserved lamb-braising liquid in a saucepan, set over medium-high heat and reduce by half. Whisk in the flour while boiling to thicken. Season with salt and pepper. Serve the lamb and roasted potatoes with the sauce. ","[Syrah, Tempranillo, Barbera, Garnacha]" 33963,"Smash Burgers with the Works 1/2 cup mayonnaise 2 tablespoons smoky barbecue sauce 2 tablespoons honey 2 tablespoons yellow mustard Kosher salt and freshly ground black pepper 6 tablespoons mayonnaise 3 tablespoons ketchup 1 tablespoon sweet pickle relish 1 teaspoon sugar 1 teaspoon white vinegar Kosher salt and freshly ground black pepper 1 1/2 pounds ground chuck (80/20) 2 tablespoons to 1/4 cup unsalted butter Kosher salt and freshly ground black pepper 8 slices American cheese 4 brioche buns 2 cups shredded green leaf lettuce Diced red onion, for serving Dill pickles, optional, for serving 8 slices thick-cut bacon, cooked, optional Instructions: For the BBQ honey-mustard: Stir together the mayonnaise, barbecue sauce, honey and mustard in a small bowl. Season with salt and pepper. For the Miss Brown\u2019s burger sauce: Stir together the mayonnaise, ketchup, relish, sugar and vinegar in a small bowl. Season with salt and pepper. Cover both sauces and refrigerate until ready to use. For the burgers: Shape the beef into 8 balls, about 3 ounces each. Heat a griddle or large cast-iron skillet over medium-high heat until hot. Add the butter and let melt. Sprinkle the beef with salt and pepper. Place the beef balls, in batches if necessary, on the hot griddle and smash into flat discs with a burger press. (Smash each for about 10 seconds.) Repeat until all the burgers are smashed. Cook for 2 minutes, then turn. Sprinkle the patties with a little more salt and pepper and smash again with the press. Cook until the patties are caramelized and browned, 1 to 2 minutes longer. Add the cheese and let stand until melted. Remove the patties from the griddle. To assemble, spread the sauces on the tops and bottoms of the buns. Top with shredded lettuce, 2 meat patties, red onions, pickles and bacon, if using, and more sauce if you like it saucy. Place the remaining buns on top and serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Zinfandel]

" 33964,"Frozen Yogurt Affogato 1 pint vanilla frozen yogurt (regular or non-fat) 2 cups hot espresso Instructions: Place 1 scoop frozen yogurt in each of 4 bowls and pour 1/2 cup espresso over each. Serve immediately. ","[Prosecco, Moscato, Vinho Verde]" 33965,"Oven-Fried Chicken 2 chickens (3 pounds each), cut in 8 serving pieces 1 quart buttermilk 2 cups all-purpose flour 1 tablespoon kosher salt 1 tablespoon freshly ground black pepper Vegetable oil or vegetable shortening Instructions: Place the chicken pieces in a large bowl and pour the buttermilk over them. Cover with plastic wrap and refrigerate overnight. Preheat the oven to 350 degrees F. Combine the flour, salt, and pepper in a large bowl. Take the chicken out of the buttermilk and coat each piece thoroughly with the flour mixture. Pour the oil into a large heavy-bottomed stockpot to a depth of 1-inch and heat to 360 degrees F on a thermometer. Working in batches, carefully place several pieces of chicken in the oil and fry for about 3 minutes on each side until the coating is a light golden brown (it will continue to brown in the oven). Don't crowd the pieces. Remove the chicken from the oil and place each piece on a metal baking rack set on a sheet pan. Allow the oil to return to 360 degrees F before frying the next batch. When all the chicken is fried, bake for 30 to 40 minutes, until the chicken is no longer pink inside. Serve hot. ","[Chardonnay, Sauvignon Blanc, Riesling, Zinfandel]" 33966,"Asparagus and Zucchini Crudi 2 zucchini, trimmed 1 bunch asparagus, trimmed 1/4 cup extra-virgin olive oil 2 tablespoons lemon juice 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper 1 ounce shaved Pecorino Romano, for garnish Instructions: Using a vegetable peeler, shave the zucchini into long thin strips. Thinly slice the asparagus on a diagonal. Toss the slices together and place the salad in a serving bowl. In a small bowl, combine the olive oil, lemon juice, salt, and pepper. Stir to combine and drizzle over the vegetables. Toss to coat. Garnish with the pecorino shavings. Serve. ","[Vermentino, Sauvignon Blanc, Grner Veltliner]" 33967,"Rice Paper Wraps with Vegetables Warm water, for soaking rice paper wrappers 1 package rice paper wrappers, see Cook's Note* 1/4 cup cilantro leaves 1/2 cup julienned red bell pepper 1/2 cup julienned yellow bell pepper 1 cup snow peas, stringed and julienned 3 1/2 -ounce package enoki mushrooms 1 cup bean sprouts 1 recipe seasoned Buckwheat or Soba Noodles, recipe follows 1/4 cup pickled ginger Kosher salt and freshly ground black pepper 2 tablespoons black sesame seeds Orange-Chili Dipping Sauce, recipe follows 1 teaspoon sesame oil 1 teaspoon rice wine vinegar 1 cup cooked buckwheat noodles 1/2 cup freshly squeezed orange juice 3 tablespoons sugar 3 tablespoons soy sauce 2 teaspoons lime juice, about 1/2 lime 1 tablespoon sesame oil 1 tablespoon balsamic vinegar 1 teaspoon chili flakes 1 teaspoon kosher salt Instructions: In a large bowl filled with warm water, soak 1 rice paper wrapper for about 20 seconds or until soft. Lay wrapper out on a tea towel to absorb excess water. Transfer wrapper to a flat surface. About 1/3 from the bottom of the wrapper, create a 3-inch long row by placing some cilantro leaves followed by some red pepper, yellow pepper, snow peas, mushrooms, bean sprouts, buckwheat noodles and a little ginger. Season, to taste, with salt and pepper. Sprinkle the top 1/3 of the rice wrapper with black sesame seeds. Carefully fold the bottom of the rice paper wrapper over the vegetables. Turn in the sides and continue rolling up from the bottom. To serve, slice the roll in half on a bias. Serve with Orange-Chili Dipping Sauce. In a medium sized bowl, whisk together the sesame oil and rice wine vinegar. Toss the cooked buckwheat noodles in the sesame mixture. Set aside. Whisk together all the ingredients in a mixing bowl. Allow the sauce to stand for 30 minutes so that the flavors can infuse. Serve at room temperature. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]

" 33968,"Couer a la Creme 8 ounces cottage cheese 8 ounces cream cheese 1/2 cup sour cream or creme fraiche 2 tablespoons confectioners' sugar 1/2 cup heavy cream, chilled and whipped until stiff Heavy cream, for garnish Granulated sugar Strawberries, raspberries, blackberries, or blueberries Instructions: Press the cottage cheese through a coarse sieve into a bowl. In a mixer fitted with a paddle attachment (or using a hand mixer), cream the cottage cheese until as smooth as possible (it will remain a bit grainy from the curds). Add the cream cheese and mix. Add the sour cream and sugar and mix well. Fold in the whipped cream. Lightly dampen a 12-inch square of cheesecloth. Use it to line a 3-cup heart-shaped mold with draining holes (or use a large colander). Spoon the cheese mixture into the mold, tapping the filled mold on the counter to pack down the cheese mixture. Place the mold on a plate (to catch any liquid) and refrigerate at least 2 hours or overnight. Invert the mold on a serving plate. Lift the mold and peel off the cheesecloth. Serve in small wedges, pouring a couple of teaspoons of cream and sprinkling granulated sugar over each serving at the table. Pass the berries. ","[Chardonnay, Sauvignon Blanc, Riesling, Sparkling Brut]

" 33969,"Stuffed Peanut Butter Cupcakes with Swirled Peanut Butter Frosting 25 soft caramel candies, such as Kraft Classic Caramels, unwrapped 1/4 cup heavy cream 1 cup all-purpose flour 1/2 teaspoon baking powder 1/2 teaspoon fine sea salt 1 1/4 cups granulated sugar 3/4 cup (1 1/2 sticks) unsalted butter, at room temperature 1 teaspoon vanilla extract 3 eggs, at room temperature 1/2 cup creamy peanut butter 1/2 cup (1 stick) unsalted butter, at room temperature 4 cups powdered sugar 1/4 cup whole milk, at room temperature Instructions: Place an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Line a 12 cup muffin tin with paper liners. Set aside. For the filling: In a small, heavy saucepan, combine the caramel candies and heavy cream over low heat. Cook, stirring occasionally, until the candies have melted and the mixture is smooth, about 10 minutes. Set aside to cool slightly. For the cupcakes: In a medium bowl, whisk together the flour, baking powder and salt. In a stand mixer fitted with the paddle attachment, beat the granulated sugar and butter on high speed until light and fluffy, 2 to 3 minutes. Reduce the speed to medium and beat in the vanilla and eggs. With the machine running, in batches, gradually add the flour mixture to form a thick batter. Beat in the peanut butter. Place 3 tablespoons of batter in the bottom of each cupcake liner. Top with 1 tablespoon of the caramel mixture. Add 1/4 cup of batter on top of the caramel mixture. Bake for 23 to 25 minutes until a cake tester inserted into the center of the cupcakes comes out with moist crumbs. Cool for 5 minutes. Remove the cupcakes from the muffin tin and cool completely on a wire rack, about 1 hour (center of cupcakes will fall during cooling). For the frosting: In a medium bowl, using an electric mixer, beat the butter until light and smooth. Beat in the powdered sugar and milk until smooth and creamy. Using a rubber spatula, fold in the peanut butter until swirls of peanut butter form throughout the frosting. Place the frosting in a piping bag and top the cupcakes or use a small spatula to frost the cupcakes. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 33970,"Turkey Soup Recipe : Food Network 2 teaspoons olive or vegetable oil 2 leeks, cleaned and chopped 2 carrots, peeled and chopped 1 clove garlic, minced 1 stalk celery, chopped 3 to 4 cups leftover cooked turkey, shredded or cubed 2 to 3 bay leaves 2 teaspoons dried thyme 1/2 teaspoon salt 1/4 teaspoon ground black pepper 8 cups reduced-sodium chicken broth 6 ounces uncooked egg noodles 1 cup frozen green peas 2 tablespoons chopped fresh parsley leaves Instructions: Heat oil in a large stock pot or Dutch oven over medium heat. Add leeks, carrots, garlic, and celery and saute 4 minutes, until soft. Add turkey, bay leaves, thyme, salt, and black pepper and stir to mix well. Add chicken broth and bring mixture to a boil. Reduce heat to medium-low, partially cover and simmer 10 minutes. Return mixture to a boil and add egg noodles. Cook 10 minutes, until egg noodles are just tender. Stir in peas and cook until peas are just heated through, about 1 minute. Remove from heat, discard bay leaves and stir in parsley. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 33971,"Panzanella Bread Bowl 1 large loaf ciabatta bread (1 to 1 1/4 pounds) 1 romaine lettuce heart, chopped 1 pound tomatoes, chopped 1/2 English cucumber, chopped 1/2 cup chopped roasted red peppers 2 ounces thinly sliced salami, cut into strips 2 ounces thinly sliced prosciutto, cut into strips 2 ounces thinly sliced soppressata, cut into strips 4 ounces thinly sliced provolone cheese, cut into strips 6 tablespoons extra-virgin olive oil 6 tablespoons red wine vinegar 1/2 teaspoon dried oregano Kosher salt and freshly ground pepper Instructions: Preheat the oven to 400 degrees F. Hollow out the center of the ciabatta loaf to form a rectangular \bowl; set aside. Cut the removed bread into 1-inch cubes; spread 2 cups of the bread on a rimmed baking sheet (reserve the rest for another use). Bake the bread cubes until lightly toasted, 5 to 6 minutes. Let cool. Combine the lettuce, tomatoes, cucumber, roasted red peppers, salami, prosciutto, soppressata, cheese and toasted bread cubes in a large bowl. Whisk the olive oil, vinegar, 2 tablespoons water, the oregano, 1/2 teaspoon salt and a few grinds of pepper in a small bowl. Drizzle the dressing over the salad and ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 33972,"Pork Chops With Peach Sauce 1/3 cup peach jam 2 tablespoons ketchup 1 tablespoon plus 1 teaspoon Worcestershire sauce 2 tablespoons apple cider vinegar 2 tablespoons cold unsalted butter, cut into small pieces 12 ounces green beans, trimmed Kosher salt and freshly ground pepper 1 1/2 cups instant flour, such as Wondra 1 teaspoon baking powder 1 large egg white Vegetable oil, for frying 4 1/4-inch-thick boneless pork loin chops (about 1 pound), trimmed Instructions: Cook the jam, ketchup, 1 tablespoon Worcestershire sauce and 3 tablespoons water in a large skillet over medium-high heat, whisking, until thickened, about 5 minutes. Whisk in the vinegar, then the butter, a few pieces at a time; whisk in a few tablespoons water if the sauce is too thick. Remove from the heat and cover. Put the green beans in a microwave-safe bowl; sprinkle with water and season with salt and pepper. Cover with plastic wrap, pierce the plastic and microwave until tender, 8 to 10 minutes. Whisk 1 cup flour, the baking powder, 1/2 cup water, the egg white and the remaining 1 teaspoon Worcestershire sauce in a bowl; add a few more tablespoons water, if needed. Put the remaining 1/2 cup flour in a shallow dish. Heat 1/4 inch vegetable oil in a large skillet over medium-high heat until it reaches 375 degrees F on a deep-fry thermometer. Dredge the pork chops in the flour, then dip in the batter. Fry until golden, 3 to 4 minutes per side. Drain on paper towels. Serve with the peach sauce and green beans.
Photograph by Christopher Testani ","[Chardonnay, Pinot Grigio, Riesling, Sparkling wine]

" 33973,"Triple Chocolate Bread Pudding 3 cups heavy cream 4 ounces bittersweet chocolate, chopped
4 ounces milk chocolate, chopped
1 cup sugar
12 egg yolks
2 tablespoons vanilla extract
Pinch of salt
8 ounces white chocolate, chopped
1/2 loaf challah bread, large diced
1 cup cream 1 cup chopped bittersweet chocolate
4 tablespoons orange liqueur, such as Cointreau
Toasted Caramel Praline Sauce, recipe follows 2 cups walnuts 2 cups sugar
1 cup heavy cream
3 tablespoons unsalted butter
Instructions: For the bread pudding base: Preheat the oven to 325 degrees F.
Bring the cream to a boil in a saucepan over medium-high heat. Put the milk chocolate and bittersweet chocolate in a bowl and pour the cream over it. Allow to sit for a couple minutes and stir until smooth. Whisk together the sugar and egg yolks in a large mixing bowl. Slowly whisk the hot chocolate mixture by the ladleful into the egg yolk mixture until fully incorporated. Add the vanilla and pinch of salt. Then strain through a fine-mesh strainer. Place the chopped white chocolate in the bottom of the ramekins. Place the cubed bread on top. Pour the bread pudding base over the chopped white chocolate and bread and allow the bread to soak until absorbed, 30 to 45 minutes. Bake in a water bath at 325 degrees F until the pudding is firm when lightly pressed in the center with a finger, about 1 hour 15 minutes (depending on your oven). For the ganache: Bring the cream to a boil in a small saucepan. Add the chocolate and stir until completely melted. Stir in the orange liqueur. Carefully remove the ramekins from the water bath using a large spatula and tongs. Cover each pudding with 3 tablespoons ganache and drizzle with the Toasted Caramel Praline Sauce. Preheat the oven to 350 degrees F. Spread the walnuts on a rimmed baking sheet and toast until fragrant, 6 to 8 minutes. Let cool and then chop. Combine 1 cup sugar and 3 tablespoons water in a saucepan over medium-high heat. Let cook without stirring until amber in color. Remove from the heat and add the toasted chopped walnuts. Spread out on a parchment-lined baking sheet and let cool to set, 10 to 15 minutes. Break into small pieces for caramel sauce. Combine the remaining 1 cup sugar and 4 tablespoons water in a saucepan over medium-high heat. Let cook without stirring until amber in color. Remove from the heat, add the cream and stir to combine. Add the butter and then the pieces of toasted walnut praline and stir until dissolved. ","[Chardonnay, Pinot Grigio, Riesling, Sparkling wine]

" 33974,"Spicy Grilled Lemon Chicken 1 1/2 pounds bone-in chicken breast with skin 1 tablespoon canola oil, plus more for grilling 1 teaspoon crushed red pepper flakes Kosher salt and freshly ground black pepper 1 tablespoon chopped fresh parsley leaves 1 tablespoon chopped fresh thyme leaves 2 lemons, zested and juiced, juice reserved for Brown Rice and Mushroom Salad 1 cup chicken broth Kosher salt 2 cups brown rice 1/2 red onion, chopped 2 stalks celery, chopped 1 carrot, shredded 1/2 (8-ounce) package sliced mushrooms, chopped Reserved lemon juice from Spicy Grilled Lemon Chicken 1 tablespoon brown mustard 1 tablespoon canola oil Freshly ground black pepper 1 tablespoon chopped fresh parsley leaves 1 teaspoon chopped fresh thyme leaves Instructions: For the chicken: Remove the skin from the chicken breasts and take the breasts off the bone separating out the tenders. Cut the breasts in half lengthwise. Put the breasts between 2 pieces of plastic wrap and pound them thin with a rolling pin or small skillet. Put the chicken breasts in a resealable plastic bag, pour the oil into the bag, and add the red pepper flakes, salt and pepper, parsley, thyme, and lemon zest. Mix it all together, seal the bag, put it in a bowl, and refrigerate for at least 2 hours or overnight. Refrigerate the tenders separately. Preheat a grill or grill pan over medium heat. Oil the grill to prevent the chicken from sticking. When you are ready to cook, remove the chicken from the refrigerator. Put the chicken breasts and tenders on the grill and cook until cooked through, 3 to 4 minutes per side (reserve the chicken tenders for the online Round 2 Recipe Grilled Chicken and Apple Wraps). For the salad: In a saucepan with a lid, heat 2 cups water, chicken broth, and 1 teaspoon salt over medium-high heat. Stir in the rice and bring to a boil. Reduce the heat to low, cover, and simmer until the rice is tender, 40 to 45 minutes. Fluff the rice with a fork and spread it out onto a sheet pan to cool. In a large bowl, combine the cooled rice, onions, celery, carrots, and mushrooms. In a medium bowl, whisk together the lemon juice, brown mustard, canola oil, salt and pepper, to taste, parsley, and thyme. Whisk until well combined. Pour the dressing over the salad and gently toss everything together. (Reserve 2 cups for the Round 2 Recipe Stuffed Peppers.) Cover and refrigerate if not serving right away. Serve the breasts while hot with the Brown Rice and Mushroom Salad. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Gavi]" 33975,"Giant Potato and Leek Rosti 6 large baking potatoes, such as russet or Idaho, scrubbed but unpeeled (3 pounds) 2 tablespoons butter 3 medium leeks, chopped, white and pale green parts only 1 teaspoon salt 1/2 teaspoon freshly milled black pepper 4 tablespoons rendered goose fat or vegetable oil Chopped fresh chives, for garnish (optional) Instructions: Place the potatoes in a large pot of lightly salted water and bring to a boil over high heat. Reduce the heat to medium. Cook, uncovered, until the potatoes are tender when pierced with a knife, 25 to 35 minutes. Drain and rinse under cold water. Cool completely. Cover and refrigerate until chilled, at least 4 hours and preferably overnight. Position a rack in the center of the oven and preheat to 400 degrees F. In a very large (12-inch) nonstick skillet (if the skillet handle isn't heatproof, wrap it in a double thickness of aluminum foil), heat the butter over medium heat. Add the leeks and cook until tender, stirring often, about 4 minutes. In a small bowl, mix the salt and pepper. Season the leeks with 1/4 teaspoon of the salt-and-pepper mixture. Transfer to a small bowl and set aside. (The leeks can be prepared up to 1 day ahead, cooled, covered and refrigerated.) Peel the potatoes and shred on the largest holds of a box grater. In the skillet, heat 2 tablespoons of the goose fat over medium-high heat until very hot but not smoking. Spread half of the potatoes in the skillet in a layer. Season with 1/2 teaspoon of the salt-and-pepper mixture. Spread with the leeks, leaving a 1-inch border around the edges. Top with the remaining potatoes, and season with the remaining 1/2 teaspoon salt and pepper. Cook until the edges of the pancake are golden brown, about 5 minutes. Hold a flat round skillet top, plate, or pizza pan on top of the skillet. Inver the skillet and the skillet top together so the pancake falls, upside down, onto the skillet top. (If this seems too heavy to handle, slide the pancake carefully out of the skillet onto a plate. Place a second plate on top and invert.) Return the skillet to the stove and heat the remaining tablespoons goose fat until very hot. Slide the pancake back into the skillet, browned side up. Cook until the underside is browned, 5 to 7 minutes. Bake for 10 minutes. Turn the pancake as before, and bake it until crisp, about 10 more minutes. Transfer to a warm round platter and sprinkle with the chives, if desired. Serve hot, cut into wedges. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]" 33976,"Mussels in a White Wine Sauce 40 mussels (20 per person) 4 oz. dry white wine 2 tsp. onions, spring or scallions (includes tops and bulb) 1 tsp. garlic 1 tsp. butter, with salt 1/4-tsp. bay leaf 1 tsp. parsley 1 tsp. fresh thyme 1 tsp. fresh rosemary 1 tsp. freeze-dried chives salt and pepper Instructions: Scrub and debeard the mussels, discarding any that remain open. Combine the wine, onions, bay leaf, thyme, rosemary and garlic and bring to a simmer. Add mussels, cover the pot and steam until the shells open. Remove the mussels and keep them warm while finishing the sauce. Strain the steaming liquid, whisk in butter, add parsley and chives and season to taste with salt and pepper. Serve the sauce ladled over the mussels.
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 33977,"Rocker Barbie - Croque Monsieur 8 slices white bread or Texas toast 6 ounces softened butter 3 tablespoons stone-ground mustard 8 slices baked ham 8 slices Muenster cheese 3 eggs beaten 1/4 cup whole milk Salt and freshly ground black pepper Instructions: Spread all the bread slices, 1 side only, with the butter and mustard. Add the 2 slices of ham and 2 slices of cheese to each of 4 bread slices. Cover with remaining bread to make a traditional sandwich. In a large shallow bowl add the beaten eggs and the whole milk. Season with salt and pepper, to taste, and combine well. Dip each sandwich into the egg mixture making sure you cover the whole sandwich, including the sides. Place on a large platter until ready to cook. Heat the remainder of the softened butter in a large skillet. When the butter has melted and the pan is very hot, add the sandwiches and cook turning once, until golden brown, about 4 to 6 minutes. Transfer to serving plates and serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 33978,"Almost-Famous Steak Taco Salad Cooking spray 1 tablespoon extra-virgin olive oil 4 10-to-12-inch flour tortillas Kosher salt 1 teaspoon dried minced garlic or garlic flakes 1 teaspoon dried minced onion or onion flakes 1 teaspoon dried oregano 2 teaspoons ground cumin 2 teaspoons chipotle cl powder 3 scallions, finely chopped 4 teaspoons Worcestershire sauce 2 tablespoons extra-virgin olive oil Kosher salt and freshly ground pepper 3/4 pound sirloin steak (about 1-inch thick) 1 green bell pepper, thinly sliced 1 large onion, halved and thinly sliced 1/4 cup mayonnaise 2/3 cup buttermilk 1 English cucumber, quartered lengthwise and sliced 2 romaine lettuce hearts, roughly chopped 1 15-ounce can black beans, drained and rinsed 2 2.25-ounce cans sliced black olives, drained 4 ounces cheddar or Monterey Jack cheese (or a combination), shredded Fresh salsa, for topping Instructions: Make the tortilla bowls: Position a rack in the lower third of the oven; preheat to 450 degrees F. Put 4 empty cans (labels removed) or small ovenproof bowls upside down on a baking sheet. Drape a square of foil over each can and coat with cooking spray. Fill a shallow bowl with 1/2 inch warm water; whisk in the olive oil. Soak each tortilla in the water until soft, about 5 seconds, then drape over the prepared cans, pleating as needed. Bake until golden, about 5 minutes. Remove from the oven and invert the tortilla bowls onto the baking sheet; remove the cans and foil. Spray the inside of the tortilla bowls with cooking spray, season with salt and continue baking until crisp, 4 to 5 more minutes; let cool. Meanwhile, make the steak: Whisk the dried garlic, onion and oregano, the cumin, cl powder, scallions, Worcestershire sauce, olive oil, 1 1/2 teaspoons salt and 1 teaspoon pepper in a bowl. Put the steak in a shallow dish and rub with 2 tablespoons of the spice mixture (reserve the rest for the dressing). Add the bell pepper and sliced onion and toss. Cover and refrigerate 30 minutes or up to 4 hours. Heat a large cast-iron skillet over high heat. Add the steak and scatter the bell pepper and onion around it. Sear the steak about 5 minutes per side, then transfer to a cutting board. Continue cooking the pepper and onion until just tender, about 3 more minutes. Thinly slice the steak against the grain, then cut into 1-inch pieces. Assemble the salad: Whisk the mayonnaise, buttermilk and the reserved spice mixture in a large bowl until smooth. Add the cucumber, lettuce, beans and olives and toss. Divide the salad among the tortilla bowls. Top with the steak, bell pepper, onion, cheese and salsa. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 33979,"Peanut Butter Oats 1/2 cup instant oats 1 tablespoon dark brown sugar
1 almost-empty 16-ounce jar peanut butter
1 cup hot water
Pinch cinnamon
Instructions: Add the instant oats and brown sugar to the peanut butter jar, then add the hot water. Stir to evenly combine and let sit for 2 minutes. Stir and let sit for 2 more minutes. Sprinkle with the cinnamon and serve immediately. ","[Chardonnay, Riesling, Gewrztraminer]" 33980,"Gingersnap Ice Cream Sandwich 2 cups heavy cream 2 cups whole milk 3/4 cup granulated sugar 2 to 3 ounces whole fresh ginger, peeled and smashed (about 1/2 cup) Large handful candied ginger 8 egg yolks 2/3 cup unsalted butter, at room temperature 2 cups granulated sugar, plus more for rolling 2 eggs 1/4 teaspoon kosher salt 2/3 cup molasses 4 teaspoons white vinegar 3/4 cup minced candied ginger 6 tablespoons plus 2 teaspoons freshly grated ginger 3 3/4 cups bread flour 1 tablespoon baking soda 1 tablespoon ground ginger 3/4 teaspoon ground cardamom 3/4 teaspoon ground cinnamon 3/4 teaspoon ground cloves 1/4 teaspoon allspice Turbinado sugar, for rolling Instructions: For the ice cream: In a large saucepan, bring the cream, milk, half of the granulated sugar, the fresh ginger and candied ginger to a boil. Remove from the heat and steep for 10 to 15 minutes. Bring the mixture back to a boil. Meanwhile, whisk the yolks and remaining sugar until light and pale. Gradually add the hot dairy mixture to the yolks, whisking constantly. Continue tempering until the dairy mixture (including the solids) is fully incorporated.
Dump the mixture back into the saucepan and cook, stirring constantly over medium heat, until thick and the mixture can coat the back of a spoon, 2 to 3 minutes. Strain the mixture through a fine mesh sieve into a clean bowl set over an ice bath and discard the solids. Stir frequently until mixture cools completely, about 1 hour. Cover and chill the ice cream base in the refrigerator for at least 8 hours. Process the chilled ice cream base in an ice cream maker according to the manufacturer's instructions. Freeze the ice cream in the freezer until firm, at least 2 hours or up to overnight. For the cookies: Preheat the oven to 350 degrees F. Line a small baking sheet with plastic wrap. Line two baking sheets with parchment paper. In a stand mixer fitted with the paddle attachment, mix the butter at medium speed until light and smooth, about 3 minutes. Add the granulated sugar and continue to mix until light and fluffy, about 5 minutes. Add the eggs and salt, and mix until incorporated. In a measuring cup, mix together the molasses and vinegar, then add to the mixer and mix at medium speed until incorporated. Add the candied ginger and fresh ginger and mix until fully incorporated, about 2 minutes. Whisk together the flour, baking soda, ground ginger, cardamom, cinnamon, cloves and allspice. With the mixer running on the lowest speed, add the dry ingredients, and mix until combined. Place the dough on the plastic-lined baking sheet, and wrap tightly with plastic wrap. Chill the dough until firm, about 30 minutes. Scoop the cookie dough with a 2-tablespoon scoop. Roll half of the dough balls in granulated sugar and roll the other half in turbinado sugar. Place the dough balls on the parchment-lined baking sheet (about 48 cookies in total) and bake until the cookies are just set, 8 to 12 minutes. The cookies will crackle on top. Pull the cookies from the oven and firmly tap the baking sheet on a solid surface to deflate the cookies. Cool completely on the sheet tray. Scoop some ice cream and sandwich between a granulated-sugar-coated cookie and a turbinado-sugar-coated cookie. Repeat for the remaining cookies and ice cream. Serve immediately or store the ice cream sandwiches in the freezer until ready to eat. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 33981,"Tamari Pecans 1 tablespoon high quality tamari 2 teaspoons molasses Salt and cayenne pepper 1 cup shelled pecan halves Instructions: Preheat oven to 350 degrees F. Combine the tamari and molasses. Season, to taste, with salt and cayenne pepper. Toss with the pecans until they are well coated. Transfer the pecans onto a kitchen towel and allow to briefly drain. Roast the pecans on an icing rack until the pecans are fairly dry and toasted. Remove from the oven and allow to cool completely. Chop the pecans into 1/4-inch pieces. ","[Chardonnay, Riesling, Gewrztraminer]" 33982,"Southern Red Velvet Cake Vegetable oil for the pans 2 1/2 cups all-purpose flour 1 1/2 cups sugar 1 teaspoon baking soda 1 teaspoon fine salt 1 teaspoon cocoa powder 1 1/2 cups vegetable oil 1 cup buttermilk, at room temperature 2 large eggs, at room temperature 2 tablespoons red food coloring (1 ounce) 1 teaspoon white distilled vinegar 1 teaspoon vanilla extract Cream Cheese Frosting, recipe follows Crushed pecans, for garnish 1 pound cream cheese, softened 4 cups sifted confectioners' sugar 2 sticks unsalted butter (1 cup), softened 1 teaspoon vanilla extract Instructions: Preheat the oven to 350 degrees F. Lightly oil and flour three 9 by 1 1/2-inch round cake pans. In a large bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. In another large bowl, whisk together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla. Using a standing mixer, mix the dry ingredients into the wet ingredients until just combined and a smooth batter is formed. Divide the cake batter evenly among the prepared cake pans. Place the pans in the oven evenly spaced apart. Bake, rotating the pans halfway through the cooking, until the cake pulls away from the side of the pans, and a toothpick inserted in the center of the cakes comes out clean, about 30 minutes. Remove the cakes from the oven and run a knife around the edges to loosen them from the sides of the pans. One at a time, invert the cakes onto a plate and then re-invert them onto a cooling rack, rounded-sides up. Let cool completely. Frost the cake. Place 1 layer, rounded-side down, in the middle of a rotating cake stand. Using a palette knife or offset spatula spread some of the Cream Cheese Frosting over the top of the cake. (Spread enough frosting to make a 1/4 to 1/2-inch layer.) Carefully set another layer on top, rounded-side down, and repeat. Top with the remaining layer and cover the entire cake with the remaining frosting. Sprinkle the top with the pecans. In a standing mixer fitted with the paddle attachment, or with a hand-held electric mixer in a large bowl, mix the cream cheese, sugar, and butter on low speed until incorporated. Increase the speed to high, and mix until light and fluffy, about 5 minutes. (Occasionally turn the mixer off, and scrape the down the sides of the bowl with a rubber spatula.) Reduce the speed of the mixer to low. Add the vanilla, raise the speed to high and mix briefly until fluffy (scrape down the bowl occasionally). Store in the refrigerator until somewhat stiff, before using. May be stored in the refrigerator for 3 days. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 33983,"Shrikhand and Pooris 6 cups whole-milk Greek yogurt 1/2 to 3/4 cup superfine sugar 1/8 teaspoon ground cardamom 1/8 teaspoon ground nutmeg Pinch of saffron threads (optional) 1/2 cup sour cream (optional) 1/4 cup golden raisins 1/4 cup chopped pistachios 2 cups whole-wheat flour 1 teaspoon salt 1 tablespoon vegetable oil, plus more for deep-frying Instructions: Make the shrikhand: Line a large bowl with a double layer of cheesecloth. Pour the yogurt onto the cheesecloth, gather the corners of the cloth and tie into a bundle. Then tie the bundle onto a wooden spoon. Lay the spoon across the top of a pot so the bundle hangs in the pot; drain in the refrigerator overnight. Empty the thickened yogurt into a bowl; whisk until very smooth. Stir in 1/2 cup superfine sugar, the cardamom, nutmeg and saffron (if using). Taste and add more sugar, if desired. Shrikhand is supposed to be slightly tart. If it's not, add some or all of the sour cream. Stir most of the raisins and pistachios into the shrikhand; sprinkle the remainder on top. Cover and chill for at least 1 hour. Make the pooris: Mix the flour and salt in a large bowl. Rub 1 tablespoon vegetable oil into the flour; make a well in the center and gradually pour in 2/3 cup water. Mix with your hands until the dough forms a ball, then knead on a clean surface until smooth but still slightly tacky, about 5 minutes. Cover with a damp cloth and let rest, 30 minutes. Divide the dough in half; roll each portion into a 1/16-inch-thick round. Cut out about 20 circles using a 2 1/2-inch round cookie cutter. Heat 2 inches vegetable oil in a large saucepan until a deep-fry thermometer registers 350 degrees F. Line a colander with paper towels. Fry the pooris in batches until golden brown, 1 minute per side. Remove with a slotted spoon; drain in the colander. Serve the hot pooris with the cold shrikhand. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 33984,"Strawberry Daiquiri 5 ounces frozen strawberries 1/2 banana 1 (6-ounce) can frozen lemonade Coconut, banana or pineapple rum, optional 2 tablespoons powdered sugar About 12 (3 1/2 cups) ice cubes, or as needed Up to 1/2 cup fresh orange juice Fresh strawberries, for garnish, optional Instructions: In a blender, place the strawberries, banana, and frozen lemonade. Fill the empty lemonade can halfway with rum, if using, and add it to the blender with the sugar and ice. Blend until well combined and slushy. Add the orange juice to thin the mixture if necessary, or more ice cubes to make it thicker. Divide among 2 or 3 glasses. Garnish with a fresh strawberry and serve. A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results. ","[Sauvignon Blanc, Moscato, Riesling, Cava]" 33985,"Fried Risotto Balls 5 cups low-sodium chicken stock 2 tablespoons extra-virgin olive oil
1/2 medium Spanish onion, finely chopped
1 cup arborio rice
1/2 cup dry white wine
1/2 cup grated Parmesan, plus more for garnish
1 tablespoon unsalted butter
3 large eggs
1 cup grated Italian fontina cheese 2 ounces sliced prosciutto, chopped
Vegetable oil, for frying
Kosher salt 1 cup all-purpose flour
1 cup fine dry breadcrumbs
Chopped fresh parsley, for garnish Instructions: Line a baking sheet with parchment paper. Heat the stock in a medium saucepan over low heat to simmering. Heat the olive oil in a medium straight-sided skillet over medium heat until hot. Add the onion and cook, stirring, until it begins to soften but does not color, about 4 minutes. Add the rice and toss to coat in the oil. Add the white wine and cook until completely absorbed, about 2 minutes.
Ladle in enough stock to just cover the rice. Adjust the heat so the liquid is simmering evenly. Cook, stirring occasionally, until the liquid is almost absorbed. Add the stock twice more in this manner (you may not use all of the stock) until the risotto is creamy and al dente, 16 to 18 minutes from the first addition of liquid. Off the heat, stir in the Parmesan and butter until smooth. Spread the mixture on the prepared baking sheet and let cool completely.
Once the risotto is cooled, scrape it into a large mixing bowl. Beat 1 egg and add to the bowl along with the fontina and prosciutto (separating any clumps of prosciutto with your fingers). Stir to combine. Line the baking sheet with a clean sheet of parchment. Scoop about 1/4 cup of the risotto into your hands and roll into a ball. Place on the baking sheet. Repeat with the remaining risotto, to get about 18 balls. Refrigerate until just firm, about 30 minutes. Meanwhile, heat about 2 inches vegetable oil in a medium Dutch oven to 350 degrees F. Break the remaining 2 eggs into a shallow bowl and beat with a pinch of salt and a tablespoon of water. Spread the flour and breadcrumbs in 2 separate shallow bowls.
Dredge the balls in the flour, then the egg and finally the breadcrumbs, taking care to coat them completely. Return them to the baking sheet.
Fry the balls in 2 or 3 batches until deep golden brown, 4 to 5 minutes per batch, letting the oil return to temperature before adding another batch. Drain on a paper towel-lined baking sheet. Serve warm or at room temperature, sprinkled with Parmesan and chopped parsley. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 33986,"Marmalade-Glazed Carrots With Candied Pecans 4 tablespoons unsalted butter 2 tablespoons orange marmalade 2 pounds baby carrots (preferably rainbow), tops trimmed 3/4 cup fresh orange juice 3 tablespoons packed light brown sugar Kosher salt and freshly ground pepper 1/3 cup chopped candied pecans Instructions: Melt 2 tablespoons butter in a large skillet over medium-high heat. Stir in the marmalade, then add the carrots, orange juice, brown sugar, 1/2 teaspoon salt, and pepper to taste. Bring to a boil, then cover and reduce the heat to medium low. Simmer, stirring occasionally, until the carrots are almost tender, 13 to 15 minutes. Uncover and add the remaining 2 tablespoons butter to the skillet. Increase the heat to medium high and cook, stirring, until the liquid is reduced, 8 to 10 minutes. Transfer to a platter and sprinkle with the candied pecans. Photograph courtesy Anna Williams ","[Chardonnay, Riesling, Gewrztraminer, Chenin Blanc]" 33987,"Roasted Cauliflower Steaks with Raisin Relish 1/4 cup finely chopped roasted red peppers 2 tablespoons golden raisins, chopped 1 tablespoon finely chopped fresh parsley 1 tablespoon cider vinegar 2 teaspoons capers, rinsed, drained and finely chopped
Kosher salt and freshly ground black pepper 1 small head cauliflower (about 2 pounds) 2 tablespoons extra-virgin olive oil Instructions: Preheat the oven to 400 degrees F. Combine the peppers, raisins, parsley, cider vinegar, capers and 1/8 teaspoon each salt and pepper in a bowl.
Trim the base of the core from the cauliflower, and then cut the head into 1-inch-thick slices. Cut any florets that fall off into 1-inch pieces. Sprinkle 1/4 teaspoon each salt and pepper over both sides of each cauliflower slice. Heat the olive oil in a large nonstick ovenproof skillet over medium-high heat. Add the cauliflower steaks and florets and cook, turning the steaks once, until browned on both sides, about 5 minutes. Transfer the skillet to the oven.
Roast until a knife easily pierces through the steaks, 15 to 20 minutes. Spoon the relish over the steaks and serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 33988,"Sloppy Joe Sandwich 2 pounds ground beef 1 (12-ounce) can tomato paste 1 3/4 cups catsup 1/4 cup minced onion 3 tablespoons sweet relish 2 tablespoons chopped celery 2 tablespoons brown sugar 3/4 teaspoon garlic powder 1/4 teaspoon chili powder 1/4 green bell pepper, chopped 14 (4-inch round) buns, split Instructions: Brown the beef in a large pot and drain. Return the beef to the pot with all the remaining ingredients except the buns and cook, stirring, until hot. Divide the beef mixture among the buns and serve immediately. ","[Merlot, Zinfandel, Syrah, Malbec]" 33989,"Crispy Breakfast Potato Cake with Piperade 3 medium russet potatoes, scrubbed 6 sprigs parsley 2 sprigs oregano 2 Roma tomatoes
1 large shallot
1/2 green bell pepper
1/2 red bell pepper
1/2 yellow bell pepper
3 cloves garlic
1/4 cup extra-virgin olive oil
3/4 teaspoon smoked paprika
Kosher salt and cracked black pepper
1/2 yellow onion 4 tablespoons unsalted butter, melted Whole parsley leaves, for garnish Instructions: Preheat the oven to 350 degrees F. Place the potatoes on a rack in the oven and set a timer for 30 minutes. Pick the parsley and oregano leaves and roughly chop; set aside. Gather all the peppers, the shallot and tomatoes and julienne thinly. Thinly slice the garlic and place with the pepper mixture. Pour the oil into a saute pan and place on medium heat. Add the pepper mixture, smoked paprika, 1 teaspoon salt and 1/2 teaspoon black pepper. Saute for 3 to 4 minutes, then reduce the heat to low and cook for 3 more minutes. Set the piperade aside. Small dice the onion and place in a medium bowl. The potatoes should be ready. Holding them in a towel, you can easily peel them with a knife. Shred the hot potatoes on a box grater and mix with the onion. Add half of the melted butter to a 12-inch skillet on low heat. Press the potato mixture into the skillet and sprinkle with 3/4 teaspoon salt; let cook until crisp underneath, 6 to 7 minutes. Flip and repeat with the remaining melted butter and another 3/4 teaspoon salt. Dump the potato cake onto a cutting board and cut into sixths. Gently fold the chopped parsley and oregano into the piperade. To serve, place a portion of the potato cake on a plate and top with piperade. Garnish with a few whole parsley leaves. ","[Chardonnay, Sauvignon Blanc, Vermentino, Tempranillo]

" 33990,"Hot Roasted Red Pepper Dip Nonstick cooking spray, for the baking dish 2 roasted red bell peppers (jarred) 2 cloves garlic One 8-ounce package cream cheese, at room temperature
1/2 cup mayonnaise
1/2 cup grated Parmesan 1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
6 large fresh basil leaves
1/4 cup shredded mozzarella Toasted rustic bread, for serving Instructions: Preheat the oven to 325 degrees F. Grease a 2-quart baking dish with cooking spray. In a food processor, blend the roasted red peppers and garlic until combined. Add the cream cheese, mayo, Parmesan, salt, pepper and basil to the processor and blend. Spoon into the prepared baking dish. Top with the mozzarella. Bake until bubbling and the top is golden brown, 20 to 25 minutes. Serve with toasted rustic bread. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]" 33991,"Blueberry Peach Crumb Pie 4 1/2 cups all-purpose flour, plus more for dusting 1 tablespoon granulated sugar
1 teaspoon kosher salt
2 sticks (8 ounces) unsalted butter, chilled
4 eggs
Nonstick cooking spray 3 cups sliced ripe peaches 2 cups fresh blueberries
1/3 cup packed brown sugar
2 tablespoons all-purpose flour
2 tablespoons lemon juice
1 teaspoon lemon zest
1 cup quick-cooking rolled oats 1/4 cup packed brown sugar
3 tablespoons cold butter
2 tablespoons all-purpose flour
1/2 teaspoon ground cinnamon
Instructions: For the dough: In a large bowl, mix the flour, granulated sugar and salt. Using a pastry blender or your fingers, cut in the cold butter until pea-size. In a separate bowl, beat the eggs with a fork until fluffy and pale yellow. Using a fork, mix the eggs into the flour mixture until the dough just comes together. Finish combining the dough with your hands to form a ball, being careful to avoid over-working the dough. Cut the ball in half, forming two smaller balls of dough. Gently press down on each to form two equal disks. Wrap each disk in plastic wrap and place in the refrigerator for at least 2 hours or up to overnight. For the filling: In a bowl, add the peaches, blueberries, brown sugar, flour, lemon juice and zest. Gently mix and set aside for 5 minutes. For the topping: In a bowl, add the oats, brown sugar, butter, flour and cinnamon, and mix with your fingers, pinching the butter to create pea-size pieces. Preheat the oven to 375 degrees F. Lightly dust a clean surface with flour. Spray a 10-inch pie pan with nonstick cooking spray. Roll out the dough to about 12 inches in diameter, then place in the pan. Pour the filling over the dough and sprinkle the crumb topping over the top. Bake for 40 to 45 minutes. Cool on a wire rack before serving. ","[Chardonnay, Riesling, Pinot Grigio, Sparkling Brut]

" 33992,"Turkey Parmesan Panini 2 cups cherry tomatoes, halved 1/4 cup olive oil 1/2 teaspoon kosher salt
1/4 cup store-bought pesto
8 slices pullman white bread 1/4 cup marinara sauce
8 slices sliced mozzarella or provolone 8 thin slices smoked turkey
1/4 cup freshly grated Parmesan Instructions: Preheat the oven to 450 degrees F. Place the tomatoes on a rimmed baking sheet. Drizzle with 1 tablespoon olive oil and sprinkle with the salt. Toss well to coat. Roast the tomatoes until beginning to pop and blister, about 15 minutes. Meanwhile, spread 1 tablespoon pesto on 4 slices of bread. Spread 1 tablespoon marinara on the other 4 slices. Place a slice of mozzarella on each slice of bread. Divide the turkey evenly on 4 slices of bread and top with some of the blistered tomatoes. Sprinkle each sandwich with 1 tablespoon Parmesan. Top with the remaining slices of bread and press gently. Heat a large skillet over medium heat. Add half of the remaining oil to the skillet and add 2 sandwiches. Place a lid slightly smaller than the skillet on top of the sandwiches and press down. Cook until golden brown, about 3 minutes. Flip the sandwiches and repeat on the second side. Continue with the remaining sandwiches. (Alternatively, you can use a panini press.) Serve warm. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 33993,"Braised Brisket with Root Vegetables One 4-pound beef brisket, preferably first cut, trimmed of excess fat Kosher salt and freshly ground black pepper 3 tablespoons olive oil 1 large yellow onion, thinly sliced 4 cloves garlic, minced 4 teaspoons chopped fresh thyme 1 cup dry red wine, such as Cabernet Sauvignon One 28-ounce can diced tomatoes 1 1/2 pounds baby red potatoes 1 pound carrots, peeled and cut into 3-inch-long pieces 1 pound parsnips, peeled and cut into 3-inch-long pieces, halved lengthwise if very thick Instructions: Preheat the oven to 325 degrees F. Pat the brisket dry and sprinkle with 2 teaspoons salt and 1/2 teaspoon pepper. Heat the oil in a large stovetop-safe roasting pan over medium heat. Add the brisket and cook, turning with tongs, until browned on all sides, about 12 minutes. Transfer the brisket to a plate and set aside. Add the onions, garlic and thyme to the pan. Cook, stirring, until the onions are soft and translucent, about 7 minutes. Add the wine and 1/2 cup water, scraping up the browned bits from the bottom of the pan with a wooden spoon. Add the tomatoes with the juices from the can, 1/2 teaspoon salt and pepper to taste. Return the beef to the pan along with any accumulated juices; increase the heat to medium-high and bring to a simmer.
Remove the roasting pan from the heat and add the potatoes, carrots and parsnips around the sides of the brisket. Tightly cover the roasting pan with aluminum foil and roast until the brisket is very tender and a fork will easily pierce it, 3 1/2 to 4 hours.
Transfer the brisket to a cutting board and the vegetables to a large serving platter. Cover and keep warm. Skim the fat from the top of the juices in the roasting pan. Place the roasting pan over medium heat on the stovetop and bring to a simmer. Cook until the sauce has reduced by more than half and is similar to a thick gravy, 15 to 20 minutes. Slice the brisket against the grain and transfer to the platter with the vegetables. Season the sauce with salt and pepper and spoon a bit over the slices. Serve the remaining sauce on the side. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Barbera]" 33994,"Portobello Tacos with Pico de Gallo Portobello mushroom caps, sliced (1 to 1 1/2 per person) 1/4 cup extra-virgin olive oil (enough to coat while tossing) Garlic powder Lime, to squeeze over mushrooms while grilling Salt 1 white onion, chopped 2 tomatoes, chopped 2 jalapeno peppers, chopped Salt 2 flour tortillas 4 radishes, thinly sliced Instructions: Set up your grill and heat up your coals. When coals are almost ready, toss mushrooms caps in oil and garlic. Set stand for a few minutes. Place mushroom slices onto grill. Cook for about 3 to 5 minutes. Meanwhile, combine the ingredients for the Pico de Gallo. Season with salt and let stand for a few minutes. Squeeze lime over the mushroom slices and then sprinkle with some salt. Flip and cook for another 1 to 2 minutes and squeeze more lime and salt over slices. Heat tortillas on open section of grill while mushrooms finish up, about 1 to 2 minutes. Remove tortillas from the grill. To assemble, place a few slices of the mushrooms on a tortilla, top with Pico de Gallo and sliced radishes, and serve immediately. ","[Malbec, Tempranillo, Garnacha, Zinfandel]" 33995,"Turkish-Style Mocha 3/4 cup ground dark roast coffee 1 Tbs. ground cardamom 6 cups water 2 cups whole milk or half-and-half 1/2 cup sugar 1/2 cup chocolate syrup Instructions: Combine the coffee and cardamom in a coffee filter. Brew the coffee in a coffeemaker with the water. Meanwhile, heat the milk, sugar and chocolate syrup in a medium-size saucepan over medium heat. Stir the brewed coffee into the saucepan, pour the mixture into four cups and serve immediately. ","[Syrah, Zinfandel, Petite Sirah]" 33996,"Black Truffle Fontina Cheese Baked Potato 2 russet potatoes, scrubbed 1/2 cup diced bacon
1/2 cup panko breadcrumbs
2 cloves garlic, finely minced
Kosher salt and freshly ground black pepper
1/2 cup heavy cream, warmed
1/2 cup (1 stick) unsalted butter, melted 1/4 cup shaved black truffle, plus additional for finishing
1 cup shredded fontina cheese 2 tablespoons thinly sliced fresh chives Instructions: Preheat the oven to 425 degrees F. Prick the potato skins all over. Bake the potatoes in aluminum foil wrappers until tender, about 45 minutes. Meanwhile, cook the bacon in a small saute pan over medium heat until crispy, 8 to 10 minutes. Remove the bacon from the pan, leaving the fat behind. Add the panko and garlic and toast until browned, 2 to 4 minutes. Combine with the bacon, draining any excess fat. Season with salt and pepper. Remove the potatoes from the foil while warm, and cut down the centers lengthwise without cutting all the way through; scoop the centers into a bowl. Mash the potatoes with the cream, butter and truffle. Season with salt and pepper. Preheat the broiler. Place the potato mixture back into the skins and top with the fontina cheese. Broil until the cheese is melted and bubbling, about 4 minutes. Garnish with the breadcrumb mixture, chives and more shaved truffle and serve. ","[Chardonnay, Barolo, Pinot Grigio, Riesling]

" 33997,"Sunny's Highball Tiramisu 6 tablespoons instant espresso powder (recommended: Medaglia D'Oro) 1 cup water, room temperature 8 ounces whiskey (recommended: Seagram's 7) 4 ounces mascarpone cheese 1/2 teaspoon vanilla extract 3/4 cup heavy cream, room temperature 1/4 cup sugar 8 ounces bittersweet chocolate, shaved 30 to 35 ladyfingers Instructions: In a medium bowl whisk the espresso powder, water and whiskey together until the granules dissolve. Set aside. In a medium bowl, lightly blend the mascarpone cheese with vanilla extract. In a separate bowl, whisk the heavy cream while slowly adding the sugar. Beat until soft peaks form when the whisk is raised from the whipped cream. Fold the mascarpone into the whipped cream mixture and set aside. To assemble, arrange 6 glasses on a work surface and build each glass individually. Soak a few ladyfingers in the espresso mixture for a few seconds, then arrange them vertically inside the glass, lining the sides. Repeat until the circumference of the glass is covered with the soaked ladyfingers. Scoop or pipe the whipped cream on top of the ladyfingers, then sprinkle with a layer of chocolate shavings. Top with a thin layer of soaked and crushed ladyfingers, then with an equal scoop of whipped cream and again sprinkle with chocolate shavings. Repeat with the remaining 5 glasses and refrigerate for at least 2 hours or overnight before serving. ","[Bourbon, Rye, Brandy, Port]" 33998,"Pan Roast Louisiana Blackfish with Corn, Crab and Caviar 1 cup grated Parmesan 1 cup all-purpose flour 6 (4-ounce) blackfish fillets, skin on 1 teaspoon lemon juice Sea salt 2 tablespoons extra-virgin olive oil Silver Queen Corn Pudding, recipe follows Saute of Crab and Baby Corn, recipe follows Silver Queen Foam, recipe follows 6 teaspoons Louisiana caviar, for garnish 1 teaspoon minced fresh chives, for garnish 1 teaspoon fresh chive blossoms, for garnish 6 small sprigs fresh dill, for garnish 6 small sprigs fresh chervil, for garnish 1 quart heavy cream 1 pound Silver Queen corn kernels Kosher salt Cayenne pepper 10 eggs 2 tablespoons butter 1 1/2 pounds jumbo lump crabmeat, picked over 6 ears fresh baby corn, blanched and sliced into rounds 1 teaspoon lemon juice Hot pepper sauce Sea salt 2 stalks lemongrass 2 cups fish stock or fumet 1 cup Silver Queen corn kernels Sea salt 1 tablespoon butter Instructions: In a shallow bowl, combine Parmesan cheese and flour. Lightly score the skin side of the fillets several times to form a cross hatch pattern without cutting into the flesh of the fish. Season the portions of the blackfish with salt and a touch of lemon juice. Dredge the seasoned fish into the Parmesan/flour mixture. In a large heavy skillet over medium heat, add olive oil. Add fillets, skin side down. Cook until skin is crisp, about 4 minutes. Flip fish and cook until fish is just cooked through, about 2 minutes. Once the fish is cooked, remove it from the pan and place on absorbent towels to rest in a warm place for a moment, while the plate is being composed. To serve, remove the Silver Queen Corn Pudding from molds and place into large, shallow bowls. Over the warm pudding, place a portion of fish. Over the fish, spoon on the Saute of Crab and Baby Corn. Carefully pour a small ladle of Silver Queen Foam around the fish. With 2 demitasse spoons, form the caviar into quenelle or egg shapes and place over the fish next to the bed of corn and crab. Lightly garnish the fish with chives, chive blossoms, dill and chervil. Preheat oven to 275 degrees F. In a 4 quart saucepan, bring cream and corn to a boil. Reduce heat and simmer until corn is tender, about 5 minutes. Pour mixture into a blender and blend until smooth, season to taste with salt and cayenne pepper. Strain the mixture through a fine strainer into a bowl. In another mixing bowl, beat the eggs. Slowly pour the hot corn mixture into the eggs, whisking constantly to avoid curdling the eggs. Pour the custard into individual custard cups or molds, preferably nonstick. Place the molds in a roasting pan and pour hot water in the pan to come halfway up the sides of the mold. Bake until custards are just set, about 20 minutes. In a medium skillet over medium-high heat, melt butter. Add crab and corn, cook, stirring, until mixture is just heated through, about 2 to 3 minutes. Stir in lemon juice, remove from heat and season with hot pepper sauce and salt. Cut lemongrass into 2-inch pieces and bruise with the back of a knife. Place lemongrass in a piece of cheesecloth and tie closed. Combine lemongrass, stock and corn in a saucepan. Gently bring to a boil, simmer 15 minutes, remove from heat and let steep 15 minutes. Remove cheesecloth, puree mixture in blender, and pour through a fine strainer, pressing on the solids to extract as much flavor as possible. When ready to use, bring the broth to a boil, season to taste with salt, whisk in butter and froth with a hand-held immersion blender. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 33999,"Watermelon and Feta Salad 1 clove garlic, minced or grated 1 small Fresno cl or jalapeno pepper, seeded and minced 6 to 9 tablespoons extra-virgin olive oil (depending on how acidic you like your salad dressings) 3 tablespoons red wine vinegar Kosher salt and freshly ground black pepper 1/4 cup finely torn or finely chopped fresh mint 3 cups large diced red seedless watermelon 1/2 cup diced English cucumber 1/4 cup finely sliced scallions 1/2 cup Greek feta cheese, crumbled Instructions: Add the garlic, Fresno, olive oil and vinegar to a glass jar with a lid. Season with salt and pepper, then add the mint. Place the lid on and shake vigorously to combine. Set aside. When ready to serve, combine the watermelon, cucumber and scallions in a large bowl. Dress with the vinaigrette and gently toss to combine. Sprinkle the crumbled feta on top. Serve chilled. ","[Vermentino, Sauvignon Blanc, Gruner Veltliner, Albari?o]" 34000,"Chocolate Chip Cookie Dough 1 cup all-purpose flour 1/4 teaspoon baking soda 1/4 teaspoon fine salt 1/2 cup packed light brown sugar 1/4 cup granulated sugar 4 tablespoons unsalted butter, at room temperature 2 tablespoons plain yogurt 1/2 teaspoon alcohol-free vanilla extract 1/3 cup semisweet mini chocolate chips Instructions: 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 baking soda and salt (see Cook's Note). Beat the brown sugar, granulated sugar, butter, yogurt and vanilla extract with an electric mixer on medium-high speed in a large bowl until well combined, about 2 minutes. Add the flour mixture and mix on low speed until well incorporated. (Turn off the beaters and use your hands to help combine if needed.) Fold in the chocolate chips with a rubber spatula or mix them in with your hands. Refrigerate in an airtight container for up to 5 days.
","[Merlot, Cabernet Sauvignon, Malbec, Zinfandel]" 34001,"Garden Gimlet 1 cup blackberries, plus more for garnish 1/2 cup sugar 1 large sprig basil, plus more for garnish 2 ounces vodka 1/2 ounce fresh lime juice Instructions: Make the blackberry syrup: Combine the blackberries, sugar and 1/2 cup water in a small saucepan over medium-high heat. Bring to a boil, then reduce the heat and simmer until the syrup is dark red, about 8 minutes. Remove from the heat and stir in the basil sprig; let cool. (Makes 10 ounces; refrigerate up to 1 week.) Combine the vodka, lime juice and 1 ounce blackberry syrup in a cocktail shaker; fill with ice. Shake well and strain into an ice-filled glass. Garnish with blackberries and basil. ","[Riesling, Sauvignon Blanc, Pinot Grigio, Ros]" 34002,"Fried Chicken 1 quart buttermilk, plus 2 cups Kosher salt and freshly ground pepper 2 teaspoons cl de arbol powder, or 2 tablespoons hot sauce, plus 2 teaspoons cl de arbol powder, or cayenne pepper 2 chickens (3 to 4 pounds each), each cut up into 8 pieces 4 cups all-purpose flour 1 tablespoon garlic powder 1 tablespoon onion powder 1 tablespoon sweet paprika Peanut oil, for deep-frying Instructions: In a large bowl or baking dish, whisk together 1 quart of the buttermilk, 2 tablespoons salt, 2 teaspoons of cl de arbol powder, or hot sauce, and a little bit of pepper, if desired. Add the chicken pieces, turn to coat, cover, and refrigerate for at least 4 hours or overnight. Place the remaining 2 cups of buttermilk in a bowl. Stir together the flour, garlic and onion powders, paprika, and 2 teaspoons cl de arbol powder (or cayenne) in a large bowl. Divide flour mixture among 2 shallow platters and season generously with salt and pepper. Drain the chicken in a colander and pat it dry. Dredge the pieces a few at a time in the flour mixture and pat off excess, then dip in the buttermilk and allow excess to drain off. Dredge in the second plate of flour and pat off the excess. Put the chicken pieces on a piece of waxed paper or on a clean platter while you heat the oil. Pour about 3 inches of oil into a deep cast iron skillet; the oil should not come more than halfway up the sides of the pot. Put the pot over medium-high heat and heat the oil to 375 degrees F on a deep-fry thermometer. Working in batches, add the chicken pieces to the hot oil, 3 or 4 at a time and fry, turning the pieces occasionally, until evenly golden brown and cooked through, about 20 minutes. Remove from the oil with a slotted spoon and transfer to a rack to drain; repeat to cook the remaining pieces. Serve hot. Yield: 4 to 6 servings ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Gavi]" 34003,"Potato Onion Galette 1 recipe Pate Brisee 1 tablespoon unsalted butter 2 tablespoons oil 1 tablespoon fresh thyme, chopped Kosher salt Pepper 3 medium onions (about 1 1/4 pounds), thinly sliced 1 1/4 pounds potatoes, peeled and diced in 1/2-inch cubes 6 tablespoons Parmesan cheese Egg wash (lightly beaten egg with 1 teaspoon milk) Instructions: Make the pate brisee and roll into a cylinder. Chill for 1/2 hour or up to 3 days. Heat the butter and 1 tablespoon of the oil in a large skillet. Season with salt, pepper and thyme and cook the onions over medium low heat until caramelized. Remove the onions from skillet and set aside in a bowl to cool. Heat the remaining tablespoon of oil in the skillet and saute the potatoes, seasoned with salt and pepper, until about 3/4 cooked. Combine the potatoes with the onions, mix in 1/4 cup Parmesan and set aside to cool completely. Preheat oven to 400 degrees. Cut the cylinder of dough in half and refrigerate one half. Press the piece of dough into a rectangle and then roll it, on a lightly floured surface, into a rectangle measuring about 17 x 8 inches. Brush off any excess flour and transfer the dough to an ungreased cookie sheet. Position it so that there is room for the second piece. Refrigerate the tray while you roll out the second piece of dough in the same way and place it on the cookie sheet. Using a serrated pastry wheel, trim the edges of the rectangles to even them. Cut a \v\ out of each corner to prevent the dough from bunching when it's folded. Spread half the potato/onion mixture on each, leaving a 1 1/2-inch border all around. Fold up the edges. Brush the dough with egg wash and sprinkle the remaining Parmesan over the dough and filling. Bake about 40 minutes, or until the crust is nicely browned. Slice each section on the diagonal into about 6 pieces. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 34004,"Semolina Bread-Apple Stuffing With Dried Cranberries and Apricots Semolina bread 1 stick plus 2 tablespoons unsalted butter 2 cups chopped onions, leeks or scallions 2 cups diced celery 1 tablespoon minced fresh sage 1 tablespoon minced fresh thyme Kosher salt and freshly ground pepper 3 cups low-sodium chicken or turkey broth 2 large eggs 1/4 cup chopped parsley Apples, cut into small chunks and sauteed in butter 1/2 cup dried cranberries 1/2 cup dried apricots, chopped if large Instructions: Chop the semolina bread into 1/2-inch cubes to make 16 cups. Stale bread works best for stuffing-if yours is fresh, spread out the cubes on baking sheet and dry in a 300 degrees F oven, 15 to 20 minutes. Heat 1 stick butter in a large skillet over medium heat. Add the onions, celery, sage, thyme, and salt and pepper to taste. Cook, stirring, until the vegetables are tender, about 5 minutes. Add the chicken broth; bring to a simmer and remove from the heat. Beat the eggs and parsley in a large bowl; stir in the bread cubes, the vegetable-broth mixture, the prepared apples, dried cranberries and apricots. Transfer the mixture to a buttered 3-to-4-quart baking dish and dot with the remaining 2 tablespoons butter. Cover with foil and bake at 375 degrees F, 30 minutes. Uncover and bake until golden, about 20 more minutes. ","[Barolo, Barbaresco, Chianti, Rioja]

" 34005,"Falafel Burgers with Cabbage Salad and Tahini Spread 2 cups shredded red cabbage 2 tablespoons extra-virgin olive oil 1 tablespoon lemon juice 1 teaspoon honey
1/4 cup chopped fresh mint Kosher salt and freshly ground pepper 1/4 cup tahini 1 tablespoon lemon juice Kosher salt and freshly ground pepper 1/2 onion, roughly chopped 3 scallions, roughly chopped 1 clove garlic, smashed 1 cup roughly chopped fresh parsley
1 teaspoon ground cumin
1 teaspoon ground coriander
Kosher salt and freshly ground pepper 2 15-ounce cans chickpeas, drained and rinsed 1/3 cup chickpea flour
1/3 cup olive oil, for frying
4 sesame hamburger buns Sliced dill pickles and pepperoncini, for topping Instructions: Make the cabbage salad: Toss the cabbage, olive oil, lemon juice, honey and mint in a medium bowl. Season with salt and pepper. Make the tahini spread: Whisk together the tahini, lemon juice, and 1/4 cup water. Add up to 2 more tablespoons of water until the mixture is the consistency of mayonnaise. Season with salt and pepper. Make the burgers: Combine the onion, scallions, garlic, parsley, cumin, coriander and 1/2 teaspoon each salt and pepper in a food processor and pulse until finely chopped. Mash 1/2 cup of the chickpeas in a small bowl with a fork; set aside. Add half of the remaining chickpeas to the food processor and pulse until finely chopped (the mixture should look smooth but not pasty). Add the remaining whole chickpeas and pulse until roughly chopped (a few chickpeas may remain whole).
Transfer the food processor mixture to a large bowl; add the chickpea flour and reserved mashed chickpeas and fold together with a rubber spatula until well combined. Form the chickpea mixture into four 4-inch-wide patties (1/2 to 3/4 inch thick). Place on a plate lined with wax paper. Loosely cover and chill for at least 30 minutes or up to overnight.
Heat the olive oil in a large nonstick skillet over medium heat. Add 2 patties; cook until dark brown and crisp, about 4 minutes. Carefully flip and cook until the other side is browned and the patties are hot in the center, 3 to 4 more minutes. Repeat with the remaining patties. Spread the tahini spread on the buns. Serve the burgers on the buns with the cabbage salad, pickles and pepperoncini. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]

" 34006,"Corn and Ham Chowder 6 ears corn, shucked 5 tablespoons unsalted butter 4 sprigs thyme 1 large onion, diced 3 stalks celery, thinly sliced 1 large clove garlic, minced Kosher salt 1 8-ounce ham steak, diced 2 large russet potatoes, peeled and cut into 1-inch cubes 6 scallions, chopped 2/3 cup heavy cream Instructions: Slice the corn kernels off the cob and reserve the cobs. Heat 4 tablespoons butter in a large pot over high heat. Add the thyme, onion, celery, garlic, 1 teaspoon salt and all but 1/2 cup each corn kernels and ham; cook 1 minute. Add the potatoes, corn cobs and 5 cups water. Cover and cook until the potatoes are very tender, 20 to 25 minutes. Meanwhile, heat the remaining 1 tablespoon butter in a skillet over medium-high heat. Add the reserved corn kernels and ham and cook until the ham is browned, about 6 minutes. Add the scallions and cook until softened, about 1 minute. Remove the corn cobs from the soup and discard. Stir in the heavy cream and cook until heated through, about 1 minute. Ladle the soup into bowls and top with the corn-ham mixture. ","[Chardonnay, Sauvignon Blanc, Riesling, Chenin Blanc]" 34007,"Grilled Tex-Mex Pork Chops 3 tablespoons canola oil, divided 1 tablespoon chopped garlic 2 teaspoons cl powder 1/2 teaspoon crushed red pepper flakes Kosher salt and freshly ground black pepper 1 (15-ounce) can chopped tomatoes 1 1/2 pounds bone-in, end cut pork chops (about 5) 1 head green cabbage 2 tablespoons apple cider vinegar 2 teaspoons brown sugar Instructions: In a large resealable plastic bag, mix together 2 tablespoons oil, garlic, cl powder, red pepper flakes, and salt and pepper, to taste. Add half the can of tomatoes (reserve the remaining tomatoes for the Round 2 Recipe Beef and Bean Burritos). Add the pork chops, seal, and mix everything together. Put the bag into a bowl and refrigerate for at least 2 hours or up to overnight. Heat your outdoor grill or a grill pan over medium-high heat. Remove the chops from the marinade and grill on medium-high heat, about 4 minutes per side. Pour the marinade into a saucepan, bring to boil, and cook until slightly thickened, about 5 minutes. While the pork chops are cooking, make the cabbage. Shred half the head of cabbage (reserve remaining half for Round 2 Recipe Beef and Bean Burrito). In a large skillet over medium-high heat, add the remaining 1 tablespoon oil. When it is hot, add the cabbage and cook until it starts to wilt, about 3 minutes. Then add the vinegar, brown sugar, and salt, to taste. Stir it well and cook until the cabbage is completely wilted and just tender, about 5 minutes. Serve the pork chops on top of the cabbage and top with the cooked marinade. (Reserve 1 pork chop for the Online Round 2 Recipe Pork and Cornbread Bites.) ","[Syrah, Tempranillo, Garnacha, Zinfandel]" 34008,"Bibim Naengmyeon 1/2 small yellow onion, grated through fine hole on box grater or rasp grater, (about 2 tablespoons) One 1/4-inch piece fresh ginger, minced (about 1/4 teaspoon)
2 tablespoons minced garlic (about 6 to 7 cloves garlic)
1/3 cup gochujang (Korean red cl paste)
4 tablespoons gochugaru (Korean red cl flakes) or more to taste
4 tablespoons apple cider vinegar
4 tablespoons toasted sesame oil
4 tablespoons soy sauce
4 tablespoons granulated sugar
2 tablespoons rice syrup or honey
24 ounces dried, refrigerated or frozen naengmyeon noodles 2 large eggs 5 ounces Korean radish, sliced 1/8 inch thick (about 1 cup)
Kosher salt
3 teaspoons granulated sugar
1 tablespoon white vinegar
1/2 Korean pear, peeled, cored and cut into 1/8-inch julienne
1/2 hothouse cucumber, cut into 1/8-inch julienne
2 tablespoons toasted sesame seeds, roughly ground in mortar and pestle or spice grinder
Slices of beef shank/brisket from Mul naengmyeon, optional
Toasted sesame oil, for serving Instructions: For the bibim and naengmyeon: Whisk the onion, ginger, garlic, gochujang, gochugaru, apple cider vinegar, sesame oil, soy sauce, sugar and rice syrup in a medium bowl until combined. Refrigerate until ready to use. Add the eggs with enough cold water to cover by at least 1 inch to a small saucepan.. Cook over medium heat until the water comes just under a boil, about 8 minutes. Transfer the eggs to an ice bath with a slotted spoon to stop the cooking process. Peel and cut in half vertically. Set aside until ready to use.
Toss the radish with 1 teaspoon salt, 1 teaspoon sugar, and vinegar and mix in a medium bowl until each slice is seasoned and coated. Add more vinegar and sugar if some of the radish tastes more bitter than others. Cover and refrigerate until ready to use.
Whisk the remaining sugar with 1/2 cup water in a small bowl (this helps pears from oxidizing and turning brown). Add the pears and set aside.
Bring a large pot of water to a boil. Add the noodles and cook according to the package instructions. Drain the noodles in a strainer and rinse in a running bath of cold water, rubbing between fingers and gently massaging in the water. Drain and then rinse again, repeating 2 more times to remove excess starch. Drain and set aside in a strainer until ready to use.
For the toppings: Divide the noodles, sauce, eggs, radish, pear, cucumber, sesame seeds and the meat from the mul naengmyeon if using among 4 large soup bowls and drizzle with sesame oil. Serve immediately.
","[Pinot Grigio, Sauvignon Blanc, Riesling, Sparkling Shiraz]

" 34009,"Healthy Sausage in a Pepper 2 medium yellow or red bell peppers Kosher salt 2 tablespoons olive oil 2 Italian chicken sausage links, halved lengthwise 1/2 medium onion, thinly sliced 3/4 cup prepared marinara sauce 1/4 cup chopped fresh parsley Instructions: Halve the peppers lengthwise, remove the stem and discard the seeds. Put in a large microwave-safe bowl and toss with a splash of water and a large pinch of salt. Cover with plastic wrap and cut a slit in the center to allow steam to escape using a paring knife. Microwave at 100 percent power until the peppers are soft and pliable, 5 to 7 minutes. Allow to cool completely. Heat 1 tablespoon of oil in a large nonstick skillet over medium-high heat and add the sausages, cut-side down. Cook until browned on both sides, about 3 minutes per side. Transfer to a plate. Lower the heat to medium, add the onion and remaining tablespoon of oil to the skillet and cook, stirring frequently, until soft and just starting to brown, about 5 minutes. Add the sausages back to the skillet and pour in the marinara and 1/4 cup water. Bring to a low simmer and cook until the sausages and sauce are warmed through and the sauce is slightly thickened, about 3 minutes. Remove from heat, stir in the parsley and set aside. Arrange the pepper halves on a work surface cut-side up. Put a chicken sausage half in a pepper half with some of the sauce and onions and fold up like a taco. Wrap halfway in wax paper. Repeat with the remaining ingredients to make 3 more tacos and serve immediately. ","[Chianti, Pinot Grigio, Vermentino, Tempranillo]" 34010,"Popcorn Butters 4 tablespoons unsalted butter 2 tablespoons honey
8 cups popped popcorn
Kosher salt
4 tablespoons unsalted butter 1 tablespoon chopped fresh rosemary
8 cups popped popcorn
Kosher salt Instructions: For the honey butter drizzle: Add the butter and honey to a small saucepan set over low heat. Cook until the butter and honey melt, 3 to 5 minutes. Whisk together, drizzle over the popcorn in a mixing bowl and toss to coat. Season with salt. Spread on a baking sheet to dry for 10 minutes. For the rosemary butter drizzle: Add the butter and rosemary to a small saucepan set over low heat. Melt the butter and let simmer until the rosemary infuses into the butter, about 10 minutes. Pour over the popcorn in a mixing bowl and toss to coat. Season with salt. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 34011,"Taro Salad 1 corm taro 2 pounds luau leaf (taro leaf) 3 cups coconut milk 1/4 cup white sugar Instructions: Clean, peel, and boil taro until fork tender. Then cut into 1/2-inch cubes. Wash luau leaves thoroughly, and remove stems and fibrous parts of veins. Place washed luau leaves in large saucepan and add water. Bring to a boil, lower heat, and simmer for 1 hour, stirring frequently. Drain luau leaves thoroughly, stir in coconut milk, and sugar and bring to a simmer. Add diced taro and cook until heated through. ","[Chardonnay, Sauvignon Blanc, Riesling]" 34012,"Cooked Apples 2 pounds cooking apples, such as Winesap 3/4 cup sugar 1 tablespoon ground cinnamon 1 cup water 1/4 cup unsalted butter Instructions: Core and quarter apples (do not peel). In a large heavy saucepan combine all ingredients and bring to a boil, covered, over high heat. As soon as ingredients begin to boil, lower heat to a simmer. Simmer apples, covered, for 20 minutes. Remove pan from heat and let apples stand, covered, for 10 minutes before serving. ","[Chardonnay, Riesling, Moscato, Vinho Verde]" 34013,"Frijoles Borrachos 1 1/2 pounds dried pinto beans, cleaned, rinsed, and soaked overnight, in water to cover 3 to 3 1/2 quarts water 1/2 cup lard or vegetable oil 2 large white onions, finely chopped 3 large tomatoes, finely chopped 4 serrano chilies or jalapeno chilies, finely chopped 2 cups finely chopped cilantro Sea salt, to taste 2 to 3 cups dark beer Instructions: To prepare the beans, put the beans in a pot, add 3 times their volume in water. Cover and cook over low heat for 1 1/2 to 2 hours or until the beans are tender. If needed, add more warm water. Meanwhile, heat the lard in a large, deep, and heavy skillet, over a medium high heat. Add the onions and fry until lightly browned. Add the tomatoes, chilies, and cilantro. Add the cooked beans, salt, and beer. Continue to cook, uncovered, over low heat until the mixture thickens, about 45 minutes. Pour the hot beans into a decorative clay or ceramic serving dish. Serve with roasted meat and corn or flour tortillas. ","[Malbec, Tempranillo, Garnacha, Barbera]" 34014,"Orange Basil Bellini 1 cup water 1 cup sugar 1/2 cup fresh basil leaves, plus more for garnish 1 orange 1 (1 liter) bottle sparkling water or seltzer 1 bottle prosecco (optional) Instructions: In a small saucepan over medium-high heat, add the water and sugar and bring to a boil, stirring to dissolve the sugar. Remove from the heat, add the basil, and let cool. Strain out the basil and refrigerate until ready to use. Syrup will last up to 2 weeks in a sealed container in the refrigerator. Slice 1/4-inch thick slice from the center of the orange. Slice that into quarters and set aside for garnish. Squeeze the juice from the 2 remaining halves into a bowl. Pour 1 tablespoon orange juice and 1 tablespoon basil simple syrup into a champagne flute. For a mocktail, top with sparkling water. For a cocktail, add about 1/2 cup prosecco per glass and a splash of sparkling water. Garnish with a slice of orange and a basil leaf. ","[Prosecco, Cava, Brut Ros]" 34015,"Pate a Choux Dough 6 tablespoons (3 ounces) unsalted butter 3/4 cup water 1 cup all purpose flour 1/8 teaspoon salt 1 teaspoon sugar 4 eggs Instructions: Preheat oven to 450 degrees. In 2 quart pot, combine the butter and water. On a piece of wax or parchment paper, sift together the flour, salt and sugar. Bring the water and butter to a rolling boil, remove from heat and dump the flour mixture in all at once. Stir with a wooden spoon or paddle to incorporate. Return the saucepot to high heat and cook, stirring, for about one minute. The mixture will form a ball and coat the pan with a thin film. Transfer the mixture to a mixing bowl or standing mixer equipped with the paddle attachment. Mix the dough for a minute or so, on low speed, to release some of the heat. Add the eggs, one at a time, completely incorporating each one before adding the next. Beat until the dough gets thick and ribbony. Fit a pastry bag with a round #5 tip and fill with the warm dough. Line a heavy cookie sheet with parchment paper and anchor it to the tray with a little dab of the dough at each corner. Pipe about forty to forty five 1 1/2-inch mounds about 2 inches apart on a cookie sheet lined with parchment paper. Bake for 10 to 15 minutes, until golden and puffed. Reduce heat to 350 degrees and bake for another 10 minutes or until they are golden brown and there are no droplets of moisture in the crevices. Turn off oven and leave the choux to dry for another 10 minutes. Use when cool, or freeze, wrapped in a plastic bag, for 2-3 months. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 34016,"Ambrosia Cake 1 (12-ounce) store-bought angel food cake 1/2 cup fat free vanilla yogurt 1 (16-ounce) container lite whipped topping, divided use (recommended: Cool Whip Lite) 1 (8.25-ounce) can peach slices, drained, cut in 1/2 (recommended: - S and W) 1 cup seedless grapes, sliced in 1/2 1/2 cup sugar free apricot preserves (recommended: Smucker's) 1 (11-ounce) can Mandarin orange segments, drained (recommended: Dole) 1 cup plain shredded coconut, plus 1 cup toasted 1 (8-ounce) can pineapple slices, drained and cut in 1/2 (recommended: Dole) 1/4 cup frozen cherries, defrosted Instructions: Cut the cake horizontally into thirds and place the bottom layer on a serving plate. In a small bowl add the yogurt and a 1/2 cup of whipped topping and mix well to blend. Spread on the bottom layer and top with the sliced grapes. Add the middle layer and spread with the preserves and cover with the orange segments. Put the last layer on top and frost entire cake with remaining whipped topping. Toss 1 cup coconut with the toasted coconut and press into sides of cake. Arrange pineapple and cherries on top. Refrigerate until ready to serve. Serve at room temperature. ","[Chardonnay, Moscato, Riesling, Sparkling wine]" 34017,"Boudin Sausage 2 1/2 pounds pork butt, cut into 1-inch cubes 1 pound pork liver, rinsed in cool water 2 quarts water 1 cup chopped onions 1/2 teaspoon minced garlic 1/2 cup chopped green bell peppers 1/2 cup chopped celery 4 1/4 teaspoons salt 2 1/2 teaspoons cayenne 1 1/2 teaspoons ground black pepper 1 cup finely chopped parsley 1 cup chopped green onions tops, (green part only) 6 cups cooked medium-grain rice Instructions: In a large saucepan, combine the pork butt, pork liver, water, onions, garlic, bell peppers, celery, 1 teaspoon salt, 1/4 teaspoon cayenne, and 1/4 teaspoon black pepper. Bring the liquid up to a boil and reduce to a simmer. Simmer for 1 1/2 hours, or until the pork and liver are tender. Remove from the heat and drain, reserving 1 1/2 cups of the broth. Using a meat grinder with a 1/4-inch die, grind the pork mixture. 1/2 cup of the parsley, and 1/2 cup of the green onions, together. Turn the mixture into a mixing bowl. Stir in the rice, remaining salt, cayenne, black pepper, parsley, and green onions. Add the broth, 1/2 cup at a time, and mix thoroughly. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Syrah]" 34018,"Calabacitas Casserole with Polenta and Cheese 3 tablespoons extra-virgin olive oil 2 cups corn kernels, defrosted 4 cloves garlic, smashed 1 green cl pepper seeded and chopped or, 2 jalapenos, seeded and chopped 2 small to medium zucchini, diced 1 small to medium yellow squash 1 large yellow skinned onion, chopped 1(14-ounce) can stewed tomatoes 2 teaspoons dark chili powder, just over 1/2 a palm full Salt and pepper 1 (16-ounce) tubes prepared polenta 2 cups, 10 ounces, shredded Monterey Jack, available on the dairy aisle in pouches 3 scallions, chopped 2 tablespoons chopped cilantro leaves or flat-leaf parsley Instructions: Preheat oven to 500 degrees F. Heat a large skillet over medium high heat. Add remaining 2 tablespoons extra-virgin olive oil, corn, garlic and chiles. Saute 3 minutes, add zucchini and yellow squash and onions, season with salt and pepper, chili powder; cook 7 to 8 minutes. Add stewed tomatoes and heat through. Transfer to baking dish. Cut 1 tube of polenta in 1/2-inch slices lengthwise. Top vegetables with polenta and cheese. Place in hot oven to melt cheese and warm polenta, 8 to 10 minutes. Garnish with chopped scallions and cilantro or flat-leaf parsley. ","[Chardonnay, Sauvignon Blanc, Vermentino, Tempranillo]" 34019,"Crispy Coriander Potatoes 1 1/2 pounds small red potatoes Salt 2 tablespoons vegetable oil 1 teaspoon fennel seeds 1 teaspoon ground coriander 1/2 teaspoon turmeric 1/2 teaspoon dried thyme 1 teaspoon kosher salt 1/2 teaspoon ground black pepper 2 tablespoons minced fresh cilantro Squeeze fresh lime or lemon, optional Instructions: Throw the potatoes in a large pot, cover with room temperature water, and season with salt. Set on a high flame and bring to a boil. Reduce to a simmer and cook until a fork inserted into the potatoes draws out without resistance, 15 to 20 minutes. Drain and set aside to cool. Once they're cool enough to handle, cut each potato into bite-size pieces. In a large skillet or wok, warm the oil until it's shimmering but not smoking. Add the fennel seeds; they should sizzle upon contact with the oil. Immediately add the potatoes, coriander, turmeric, thyme, salt, and pepper. Stir-fry until the potatoes get crispy and golden brown on the outside. Finish with the fresh cilantro and lime juice and serve. ","[Riesling, Gewrztraminer, Pinot Grigio, Vermentino]" 34020,"Super Moist Chocolate Cake with Chocolate-Cinnamon Topping 1 large zucchini, finely grated (about 2 cups) 1 (1-pound and 2.25-ounce) package chocolate fudge cake mix (recommended: Betty Crocker Super Moist 2 teaspoons ground cinnamon 1 large egg 2 large egg whites 3/4 cup plain nonfat yogurt 3/4 cup applesauce 1 (12-ounce) package soft silken tofu 1 (3.9-ounce) package instant chocolate fudge pudding (recommended: Jell-O) 1 teaspoon ground cinnamon 1 (8-ounce) package whipped topping (recommended: Cool Whip Lite) Garnish: Chocolate sauce, confectioner's sugar, cocoa powder Instructions: Preheat oven to 350 degrees F. Lightly coat with cooking spray the bottom only of a 9 by 13 inch glass cake pan. FOR CAKE: Set grated zucchini in a mesh strainer over a bowl and lightly press with a spatula to release water. In a large mixing bowl, combine the cake mix, cinnamon, eggs, egg whites, nonfat yogurt, and applesauce. Beat on low speed with an electric mixer for 2 minutes, scraping the sides of the bowl often. Fold in drained grated zucchini. Pour into prepared cake pan. Bake for 45 to 50 minutes or until toothpick inserted into the center of the cake comes out clean. Cool completely. When cool, invert cake onto a large plate or platter, and cut cake into 12 large squares with a clean, sharp knife. FOR MOUSSE TOPPING: While cake is baking, combine tofu, pudding mix and cinnamon in a bowl. Using an electric mixer beat on high speed for 2 minutes. Fold in the whipped topping with electric mixer on low speed. Cover and refrigerate until ready to serve. To serve, cut each cake square in half diagonally to make 2 triangles. Use a spoon to decorate each plate with chocolate sauce, set 2 cake triangles on each plate, sprinkle generously with confectioners' sugar and cocoa powder, and dollop with chocolate mousse. ","[Merlot, Cabernet Sauvignon, Pinotage, Tempranillo]" 34021,"Churrasco 1 pound chunk of beef tenderloin, preferably from the chateaubriand section 1 densely packed cup of parsley leaves 5 large cloves of garlic 1/2 cup olive oil 2 teaspoons dried oregano Instructions: Cut the fillet, jelly-roll fashion, into a wide, flat steak. Separate into serving portions (how many pieces will depend on how the steak \unfolds). Place the parsley, garlic, olive oil and oregano in a food processor. Puree. Season with salt and pepper. Combine the parsley marinade and the steaks in a wide, shallow bowl. Cover and marinate at room temperature for 30 minutes. Grill steaks. Serve rare.; ","[Malbec, Tempranillo, Garnacha, Barbera]" 34022,"Chocolate Truffle Cake 4 ounces bittersweet or semisweet chocolate, cut into small pieces 3 tablespoons heavy cream 1 tablespoon (1/2-ounce) unsalted butter 2 tablespoons flavoring of choice (grand Marnier, Amaretto, Raspberry liqueur, etc.) 8 fresh perfect raspberries, optional 5 ounces bittersweet chocolate, cut into small pieces 5 ounces (1 1/4 sticks) unsalted butter, cut into small pieces 3 eggs, room temperature 3 egg yolks, room temperature 1/2 cup sugar 5 tablespoons, plus 1 teaspoon all-purpose flour Whipped cream, optional Ice cream, optional Instructions: For the Truffles: Combine the chocolate, cream, and butter in a small heatproof bowl, set over simmering water, and let melt. When almost melted, remove from the heat and stir the mixture until smooth. Stir in flavoring of your choice and refrigerate until thick enough to mound on a spoon, stirring occasionally, about 30 minutes. Line a baking tray with waxed or parchment paper. Scrape the chocolate mixture into pastry bag fitted with a #3 plain tip. Pipe eight 1-inch mounds onto the prepared tray. Place 1 raspberry in center of each chocolate mound and pipe a little more of the chocolate mixture to enclose completely. Refrigerate until firm, about 15 minutes. For the Cake: Position a rack in the center of oven and preheat oven to 350 degrees. Butter, or coat with vegetable spray, 8 oversize muffin cups (4 inches wide and 2 inches deep) or 1 1/4 cup custard cups. Line bottoms with rounds of waxed paper. (To cut out the rounds, place 1 of the cups on waxed paper and trace rounds the bottom with a pencil. Then cut the 8 circles.) Set aside. In the top of a double boiler or a small heatproof bowl set over simmering water, melt together the chocolate and butter. Cool slightly. Meanwhile, in the large bowl of an electric mixer. with a paddle or beaters, on high speed, beat eggs, egg yolks, and sugar until tripled in volume, about 5 minutes. Scrape in the chocolate mixture and, on low speed, beat just until combined. Remove the bowl and fold in the flour, using a rubber spatula. Spoon a little of the batter into each of the prepared cups top with 1 truffle, and cover with the remaining batter. Arrange cups on a baking tray and bake until edges of the cakes begin to pull away from the sides of the cups, 12 to 13 minutes. Let stand 10 minutes. Invert onto individual dessert plates and carefully peel off paper. Serve warm Spoon softly whipped cream or ice cream next to each cake and, if desired, garnish with a few fresh raspberries. Serve immediately. ","[Pinot Noir, Barolo, Tempranillo, Syrah]" 34023,"Homemade Applesauce 2 pounds assorted apples (such as Golden Delicious, Gala, Honeycrisp or McIntosh; about 4), peeled and chopped Up to 2 tablespoons sugar Lemon juice, to taste Instructions: Combine the apples, sugar and 1/2 cup water in a medium saucepan. Bring to a simmer over medium-high heat, stirring occasionally. Reduce the heat to medium; cover and cook until the apples are very soft and most of the liquid has evaporated, about 20 minutes (or microwave in a large microwave-safe bowl, covered, about 10 minutes). Add lemon juice to taste to the applesauce, then transfer to a blender or food processor and puree (or puree in the pan with an immersion blender). Transfer the applesauce to a bowl and refrigerate until cool. Fun Flavors Apricot: Stir in 1/4 cup apricot jam. Raspberry: Add 1 cup raspberries while the applesauce is still warm; mash slightly. Cranberry-Spice: Add 1 tablespoon brown sugar, 1/4 teaspoon ground cinnamon and 1/2 cup dried cranberries while the applesauce is still warm. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 34024,"Spaghetti with Asparagus, Smoked Mozzarella and Prosciutto 2 pounds asparagus, trimmed 3/4 pound spaghetti 4 tablespoons olive oil 4 garlic cloves, minced Salt and freshly ground black pepper 6 ounces thinly sliced prosciutto, cut crosswise into strips 6 ounces smoked mozzarella cheese, diced (about 1 cup) 6 tablespoons thinly sliced fresh basil leaves Instructions: Cook the asparagus in a large pot of boiling salted water until crisp tender, about 2 to 3 minutes. With a spider or slotted spoon, remove asparagus from boiling water to a bowl of ice water to cool and stop the cooking. When cool, strain, cut asparagus into 1-inch pieces, and set aside. Return the water in the pot to a boil, adding additional water, if necessary. Add the pasta and cook until al dente, tender but still firm to the bite, about 8 minutes. Drain the pasta, reserving 1 cup of the cooking liquid. Heat the oil in a heavy large skillet over medium heat. Add the garlic and saute until fragrant, about 20 seconds. Add asparagus to the skillet. Season with salt and pepper, to taste. Add the pasta, and if needed, some of the reserved cooking liquid. Toss to coat. Add the prosciutto, mozzarella, and basil, and toss to combine. Turn off the heat. Season with salt and pepper, to taste, and serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Barbera]" 34025,"Fusilli Primavera Kosher salt 9 ounces fusilli (about 3 1/2 cups) 1 bunch thin asparagus (about 1 pound), cut into 1 1/2-inch pieces 2 ears of corn, shucked 2 tablespoons extra-virgin olive oil, plus more for drizzling 3 cloves garlic, smashed 1/2 head fennel, cored and thinly sliced Freshly ground pepper 1/4 cup chopped fresh parsley 3 tablespoons shredded asiago cheese, plus more for topping 1 tablespoon chopped fresh tarragon 1 tablespoon unsalted butter Instructions: Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs for al dente, adding the asparagus during the last minute of cooking. Reserve 1 1/2 cups cooking water, then drain the pasta and asparagus. Meanwhile, slice the corn kernels off the cobs. Run the back side of the knife down the cob over a bowl to remove any corn milk. You should get about 2 tablespoons. Heat the olive oil in a large nonstick skillet over medium-high heat. Add the garlic, fennel, 1/4 teaspoon salt and a few grinds of pepper; cook until the fennel is browned in spots and tender, about 4 minutes. Add the corn kernels and corn milk and another 1/4 teaspoon salt and cook, stirring occasionally, until the corn is tender, about 2 minutes. Add the pasta and 1 cup cooking water to the skillet and cook, stirring, about 1 minute. Remove from the heat and stir in the parsley, cheese, tarragon and butter until creamy, adding more cooking water as needed to loosen; season with salt and pepper. Divide the pasta among bowls. Top with more cheese and pepper; drizzle with olive oil. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]" 34026,"Lamb Stew with Herbes de Provence 1/2 cup chopped yellow onions 1/2 cup diced peeled sweet potatoes 1/2 cup chopped carrots 1 tablespoon minced garlic 2 pounds lamb fillet, shoulder or leg, trimmed of fat and cut into 1-inch cubes 1 tablespoon Essence, recipe follows 2 tablespoons olive oil 1/2 cup peeled, seeded, and shopped Italian plum tomatoes (1 or 2 tomatoes) 1 tablespoon herbes de Provence, recipe follows 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper 1 cup dry red wine 3 cups lamb stock, or beef stock, or canned, low-sodium beef broth French or Italian bread, accompaniment 1/4 cup dried thyme 1/4 cup dried majoram 1/4 cup dried savory 2 tablespoons dried oregano 1 tablespoon dried rosemary 1 teaspoon dried lavender blossoms 2 1/2 tablespoons paprika 2 tablespoons salt 2 tablespoons garlic powder 1 tablespoon ground black pepper 1 tablespoon onion powder 1 tablespoon cayenne 1 tablespoon dried oregano 1 tablespoon dried thyme Instructions: Season the meat with the Essence and use your hands to coat the meat thoroughly. In a large dutch oven or saute pan, heat the oil over medium-high heat. Add the seasoned lamb and cook, stirring, until browned, about 5 minutes. Remove with a slotted spoon to a plate, and set aside. To the fat in the pan, add the onions, potatoes, and carrots, and cook, stirring, for 3 minutes. Add the garlic and cook for 1 minute. Add the tomatoes, herbs, salt, pepper, and red wine, and bring to a boil. Cook until reduced by half, about 3 minutes, stirring to deglaze the pan. Add the lamb and stock to the pan and return to a boil. Reduce the heat to medium-low and simmer until the lamb is tender, about 30 to 35 minutes. Remove from the heat and adjust the seasoning, to taste. Ladle into soup bowls and serve with hot, crusty French or Italian bread. Combine all the ingredients in a bowl and mix well. Store in an airtight container and use as needed. Place all the ingredients in a bowl and stir well to combine thoroughly. Store in an airtight container and use as needed. Recipe from New New Orleans Cooking by Emeril Lagasse and Jessie Tirsch, Published by William and Morrow, 1993. ","[Syrah, Grenache, Tempranillo, Barbera]" 34027,"Frozen Berries with Hot White Chocolate 1 1/4 pounds good white chocolate, coarsely chopped 2 1/2 cups heavy cream 2 tablespoons pure vanilla extract 2 1/4 pounds frozen mixed berries or frozen raspberries Instructions: Combine the chocolate, heavy cream, and the vanilla in a heat-proof bowl and set it over a pan of simmering water until the chocolate melts. About 5 minutes before serving, remove the berries from the freezer and place them on individual serving plates. Ladle the warm chocolate sauce over the berries and serve. Yield: 8 to 10 servings Note: You can either buy frozen berries, or freeze your own by placing the berries on a flat tray in layer. When the berries are fully frozen, keep them a plastic bag in the freezer. Larger berries, such as strawberries, do not freeze well. ","[Chardonnay, Moscato, Riesling, Sparkling wine]" 34028,"Lemon Flower Martinis 1 lemon 1/4 cup granulated sugar 2 cups gin 3/4 cup elderflower liqueur, such as St. Germain 1 1/2 cups ice Instructions: Remove 8 thin strips of zest from the lemon using a vegetable peeler and set aside. Thinly slice the lemon and place in a small pot with the sugar and 1/3 cup water. Bring to a boil and cook until the sugar dissolves. Let cool and strain the syrup. For each of 8 martini glasses, rub a strip of zest around the rim and then drop in the bottom of the glass for garnish. Combine the gin, elderflower liqueur, lemon syrup and ice in a measuring cup or pitcher and stir until very cold. Remove any unmelted ice or strain into the prepared glasses. Serve icy cold. ","[Gin, Elderflower Liqueur]" 34029,"Sweet Corn Griddle Cakes 4 eggs 1/2 cup sugar
1 1/2 teaspoons salt
1 cup buttermilk
1/2 cup milk
1/2 cup yogurt
1 cup cornmeal
12 ounces all-purpose flour
2 1/4 teaspoons baking soda
1 1/2 tablespoons baking powder
4 ounces butter, melted and cooled
Vegetable oil, for cooking Instructions: Combine the eggs, sugar and salt in a stand mixer fitted with the whisk attachment and mix until combined. Whisk the buttermilk, milk, and yogurt in a separate bowl until combined. Combine the cornmeal, flour, baking soda and baking powder in another bowl and mix with a fork until combined. Add the buttermilk mixture to the egg mixture and mix until combined. Remove from the stand mixer and fold the flour mixture in by hand, followed by the melted butter, until combined. Heat a griddle (or skillet) with 1/2 teaspoon vegetable oil until hot. Portion out 1/4 cup of the batter and cook until bubbles form over the griddle cake, then flip and cook until dry. Repeat with the remaining batter. ","[Chardonnay, Sauvignon Blanc, Riesling, Chenin Blanc]" 34030,"Cucumber Finger Sandwiches 8 slices white sandwich bread 2 tablespoons butter, softened 1/2 English cucumber, peeled and thinly sliced
1/4 cup mayonnaise
1 tablespoon finely chopped chives
1 teaspoon yellow mustard
Kosher salt and freshly ground black pepper Instructions: Spread one side of each slice of bread with a thin layer of butter. Arrange a single layer of cucumber slices on 4 of the bread slices. Stir together the mayonnaise, chives, mustard and some salt and pepper in a small bowl. Spread a thin layer of the mayonnaise mixture over the cucumbers. Top with the remaining slices of buttered bread. Cut off the crusts and cut each sandwich into three fingers. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 34031,"Hot Fudge Sauce 1 cup sugar 3 cups cream 1/4 cup light corn syrup 4 ounces unsweetened chocolate 1/4 cup butter 1 tablespoon vanilla extract Instructions: Put everything except the vanilla in a pot and bring it to a boil. Continue cooking until it looks like it's broken and separating. Take it off the heat, whisk in the vanilla; then blend it with a hand blender to smooth it out. Chill until ready to serve; then heat it up. Pour over scoops of ice cream, topped with whipped cream and chopped peanuts. ","[Chardonnay, Merlot, Cabernet Sauvignon, Pinotage]" 34032,"BBQ Chicken Toes Small wooden skewers 2 tablespoons extra-virgin olive oil, plus extra for drizzling 3 cloves garlic, chopped 1 onion, chopped 3/4 cup brown sugar 6 tablespoons Dijon mustard 1 cup ketchup 3 tablespoons Worcestershire sauce 2 pounds chicken tenderloins, cleaned and cut in 1/2 Salt and freshly ground pepper Instructions: Soak the skewers in water for at least 30 minutes. In a medium saucepan, add olive oil, garlic and onion and place over medium heat. Saute for 2 to 3 minutes. When onions are soft and translucent, add remaining ingredients and season, to taste. Simmer for 5 minutes until thickened. Remove from heat and set aside Skewer a tenderloin half on each of the soaked wooden skewers, keeping the tenderloin towards the end. Drizzle the chicken with olive oil and season with salt and pepper. Grill the skewers over medium heat. Cook for 2 minutes then turn each skewer over once and then brush on the reserved BBQ sauce. Cook for 2 to 3 more minutes until cooked through. ","[Zinfandel, Syrah, Malbec, Tempranillo]" 34033,"Classic Buttered Green Beans Kosher salt 2 pounds green beans, trimmed 3 tablespoons unsalted butter 4 medium shallots, sliced Freshly ground pepper Instructions: Bring a large pot of salted water to a boil. Fill a large bowl with ice water; generously salt the water. Add the green beans to the boiling water and cook until bright green and just tender, 4 to 6 minutes. Drain and transfer to the ice water to cool completely. Drain again and transfer to a paper towel\u2013lined baking sheet; pat dry.
Meanwhile, melt 2 tablespoons butter in a large wide pot over medium-high heat. Add the shallots, season with salt and cook, stirring, until slightly softened, 3 to 4 minutes. Add the green beans to the pot; season with salt and pepper. Cook, stirring, until hot, 4 to 6 minutes. Remove from the heat and add 1 tablespoon water and the remaining 1 tablespoon butter; stir to coat. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 34034,"Green Punch Two .13-ounce packets unsweetened lemon-lime drink mix, such as Kool-Aid 2 cups sugar One 46-ounce can pineapple juice 12 ounces frozen lemonade concentrate, thawed 32 ounces ginger ale Instructions: Put 2 quarts water in a 1 gallon container. Add the drink mix and sugar and stir until the sugar is dissolved. Add the pineapple juice and lemonade concentrate and stir well. Just before serving, add the ginger ale. ","[Chardonnay, Moscato, Riesling]" 34035,"Tossed Salad 1 ounce red wine vinegar 1 teaspoon sugar
1 tablespoon finely diced red onion 1 cup mixed greens 4 cherry tomatoes, halved 2 tablespoons crumbled feta cheese
1 tablespoon thinly sliced green onions
1/2 ounce balsamic vinegar 1/2 teaspoon Dijon mustard
1/2 ounce olive oil
Kosher salt and freshly ground black pepper Instructions: For the pickled onions: Bring the vinegar to a boil in a small saucepan. Add the sugar and then pour over the red onions. Let cool, then refrigerate overnight. Strain the next day. For the salad: Toss the greens, tomatoes, feta, green onions and pickled onions in a bowl. For the dressing: Whisk together the vinegar, mustard, oil and some salt and pepper. Add the dressing to the salad, toss and plate. ","[Chardonnay, Sauvignon Blanc, Riesling, Vermentino]" 34036,"Chocolate Cream Pie 25 Oreo cookies 6 tablespoons (85 grams) unsalted butter, melted 8 ounces (227 grams) semisweet chocolate chips 8 ounces (227 grams) heavy cream 4 ounces (113 grams) cream cheese, at room temperature 1/3 cup (40 grams) powdered sugar
2 tablespoons (12 grams) cocoa powder 1 cup (225 grams) heavy cream 1 3.4-ounce box (96 grams) instant chocolate pudding 1 cup (240 grams) whole milk 4 ounces (112 grams) bittersweet chocolate chips 8 ounces (226 grams) cream cheese
1/4 cup (50 grams) granulated sugar 6 1/2-ounce can whipped cream topping 10 Oreo cookies, roughly chopped
Shaved white, milk and/or dark chocolate
Chocolate sprinkles Instructions: Make the crust: In the bowl of a food processor with a blade attachment, pulse the cookies until you get cookie crumbs. Put the crumbs in a medium bowl, add the melted butter and toss with a fork to combine. Press the cookies into a 9-inch pie pan and refrigerate for 30 minutes, or until you\u2019re ready to use it, whichever comes second. Make the ganache: Put the chocolate chips in a medium bowl and set aside. Pour the cream into a small saucepan and, over medium-high heat, bring the cream to a boil. Turn off the heat and pour the cream over the chocolate. Cover the bowl with a kitchen towel and let it sit for 3 minutes. Remove the towel and whisk the ganache until it\u2019s shiny. Pour half of the ganache into the pie crust and spread evenly all the way up the sides. Pour the rest of the ganache into a piping bag and set aside at room temperature. Make the chocolate whipped cream: In a medium bowl using a rubber spatula, blend the cream cheese, powdered sugar and cocoa powder together until the mixture is light and fluffy. Add the heavy cream and whisk until medium-stiff peaks form. (Make sure it doesn\u2019t get too stiff.) Place the whipped cream in the fridge until you\u2019re ready to use it. In another medium bowl, whisk together the instant pudding and the milk until it thickens. Using a rubber spatula, fold half of the chocolate whipped cream into the bowl of pudding. Return both bowls of creamy pudding and remaining whipped cream to the fridge. Make the filling: In a microwave-safe bowl with the microwave on high, heat the chocolate chips in 10-second increments, stirring each time, until they\u2019re all melted. Add the cream cheese and sugar and mix together. Finish the pie: Take the pie crust from the refrigerator. Using an offset metal spatula, spread the pie filling evenly into the pie crust. Return the pie crust and filling to the fridge for 15 minutes to set. Take the filled pie crust and the pudding-and-whipped-cream mixture from the fridge. Spread the mixture evenly over the pie filling. Refrigerate for another 8 to 10 minutes.
Remove the pie from the fridge and spread the remaining chocolate whipped cream over the pie. Spray canned whipped topping all over the pie in a fun design. Pipe the remaining ganache all over the pie (optional). Top with the chopped Oreos, shaved chocolate (shaved from a bar with a vegetable peeler) and chocolate sprinkles. Wake up in 30 years from the deliciousness of your chocolate coma. ","[Pinot Noir, Cabernet Sauvignon, Merlot, Malbec]" 34037,"Pasta with Prosciutto and Lettuce Salt 3 tablespoons olive oil 2 to 3 ounces thinly sliced prosciutto, cut crosswise into 1/2-inch-wide strips 1 pound pasta 2 tablespoons butter 1 shallot, minced Freshly ground black pepper 2 cups fresh or frozen peas 1 head Bibb or Boston lettuce (about 6 ounces), cored, leaves cut into 3/4-inch slices 1/2 cup chicken or vegetable stock or dry white wine, plus more as needed 1 cup finely grated Parmesan Instructions: Bring a large pot of water to boil and salt it. Meanwhile, put 1 tablespoon oil in a small skillet over medium-high heat. When hot, add prosciutto and cook, turning occasionally, until crisp, about 4 to 5 minutes; set aside. When water boils, add pasta and cook until just tender; drain pasta, reserving some cooking liquid. Meanwhile, melt butter with remaining 2 tablespoons oil in a large skillet over medium heat. Add shallot and sprinkle with salt and pepper; cook until shallot begins to soften, about 5 minutes. Add peas, lettuce, and stock or wine to skillet and cook until peas turn bright green and lettuce is wilted, about 5 minutes. Add pasta to pan and continue cooking and stirring until everything is just heated through, adding extra stock or some reserved cooking liquid if needed to moisten. Toss with Parmesan cheese, garnish with prosciutto, adjust seasoning to taste and serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 34038,"The Flame of Love Martini 1-ounce Tio Pepe Sherry 3 ounces vodka The peel of an entire orange, cut off into quarter sized pieces Instructions: Chill martini glass. Add sherry and vodka to a glass shaker. Stir and set aside. Flame the peels, one by one, by squeezing the oil in a sharp \spritz\ through the flame of a lit match held over the glass. Extinguish match after peels are done (takes a few matches). Strain the sherry/vodka mixture into glass. Garnish with one final flamed orange peel (flame then drop in). ","[Cava, Prosecco, Sparkling Shiraz]" 34039,"Some Like it Hot and Chocolate Cheesecake Cupcake 1/2 cup granulated sugar 2 tablespoons cocoa 1 teaspoon baking soda 1/2 teaspoon vanilla 1/4 teaspoon salt 1 cup all-purpose flour 1/2 cup mayonnaise One 8-ounce package cream cheese 1/4 cup granulated sugar 1 teaspoon vanilla 1 egg 1 ounce dark chocolate 1 teaspoon ancho cl powder 1/2 teaspoon cayenne pepper 1 teaspoon ancho cl powder 1/2 teaspoon cinnamon 1/8 teaspoon cayenne pepper 1 1/2 cups confectioners' sugar
One 8-ounce package cream cheese, at room temperature 1 stick (1/2 cup) butter, at room temperature 1/2 teaspoon vanilla extract Instructions: Preheat the oven to 350 degrees F. Line mini cupcake pans with paper liners (for a total of 36 mini cupcakes). For the chocolate mayonnaise cake: Mix the sugar and cocoa in a medium bowl. In a small bowl, combine the baking soda and 1/2 cup cold water. Add the baking soda mixture to the sugar mixture, and then mix in the vanilla and salt. Add the flour and mix to combine. Fold in the mayonnaise. For the dark chocolate cl cheesecake: Mix together the cream cheese, sugar, vanilla and egg in a stand mixer with the whisk attachment until fluffy and smooth, about 3 minutes.
Using a double boiler, melt the dark chocolate. Mix the chocolate into the cheesecake batter, and then mix in the ancho and cayenne.
Layer the cupcake liners with the chocolate mayonnaise cake batter first. Then add a layer of the dark chocolate cl cheesecake batter. Fill the liners with both batters about three-quarters full because the cupcakes will rise. (Depending on your layering technique, you may have more of one batter than the other. You can always make straight cupcakes or cheesecakes with the extra batter.)
Bake about 18 minutes. Set aside to cool completely. For the cl cream buttercream frosting: In a medium bowl, sift together the ancho, cinnamon and cayenne with the confectioners' sugar. Cream together the cream cheese and butter in a stand mixer on medium speed. Add the ancho mixture and vanilla and mix until smooth. Put the frosting in a piping bag and frost the cooled cupcakes generously. ","[Pinot Noir, Chianti, Tempranillo, Zinfandel]

Given the following recipe, provide the wine types that would pair well with the recipe. Return a list of the wine types only.

recipe: Sweet Potato and Black Bean Tacos with Avocado Salsa 1 medium sweet potato, peeled and diced 1/4 cup vegetable oil 1" 34040,"Milk Chocolate Banana Pudding 3 cups whole milk 3 ounces good-quality milk chocolate, finely chopped 1-ounce unsweetened chocolate, finely chopped 6 large egg yolks 1/2 cup sugar 3 tablespoons cornstarch 1/2 teaspoon vanilla extract 12 ounces thin chocolate wafer cookies (recommended: Nabisco) 4 large bananas, peeled and sliced 1/4-inch thick 2 cups sweetened whipped cream Milk chocolate shavings, for garnish Instructions: Place milk in a medium saucepan and bring to a simmer. Whisk in both chocolates and heat until melted and smooth. Remove from the heat. Whisk together the yolks, sugar, and cornstarch in a large bowl. Slowly whisk in the chocolate-milk mixture and then return the mixture to the saucepan over medium-high heat and whisk until thickened. Remove from the heat, stir in the vanilla, and transfer to a clean bowl. Place a piece of plastic wrap over the surface of the pastry cream and let cool to room temperature. Spoon about 1 cup of the pastry cream into a 9 by 13-inch glass dish. Layer the cookies, bananas, and pastry cream in the bowl, ending with the pastry cream. Cover tightly and refrigerate until chilled, at least 4 hours or overnight. Just before serving, spread the whipped cream over the top of the pudding and sprinkle with the chocolate shavings. ","[Chardonnay, Riesling, Moscato, Pinot Grigio]" 34041,"Polpette Ubaldine Medievali (Meat Dumplings with Medieval Spices) 11 ounces assorted meats (veal, chicken, beef, etc.) 1 large roll, without the crust cut into small pieces 2 eggs 2 ounces Parmigiano-Reggiano 1 sausage, without fennel 2 crushed cloves Nutmeg, to taste Sea salt and freshly ground pepper, to taste 4 to 5 fresh or day-old rolls to make bread crumbs Vegetable oil, for frying Sauce, recipe follows 2 tablespoons fresh tarragon, chopped 1 tablespoon capers, drained 1 roll without crust Red vinegar 1 cup extra virgin olive oil Sea salt and fresh pepper, to taste Instructions: Grind the meat. Mix all of the ingredients together and add to the ground meat. Make small dumplings (approximately the size of hazelnuts.) To make the bread crumbs, remove the crust from the 4 to 5 rolls and put bread in a food processor until consistency is like flour. Roll dumplings in bread crumbs and shake off excess. Fry in hot oil until golden. Remove the dumplings with a skimmer and place on paper to remove the excess oil. Chop the tarragon and capers very finely. Soak bread in red vinegar. Squeeze out the excess vinegar and chop into very small pieces. Mix all ingredients together. Add sea salt and pepper to taste. Serve with dumplings. ","[Barolo, Barbaresco, Dolcetto, Valpolicella]" 34042,"Holiday Pizza 12 ounces plum tomatoes, seeded and chopped 1 1/3 ounces tomato paste 1/4 teaspoon olive oil Kosher salt and freshly ground black pepper Garlic powder, for seasoning 8 fresh basil leaves, torn 1 carrot, chopped 1 rib celery, chopped 1 small eggplant, chopped 1 zucchini, chopped 1/2 green bell pepper, sliced 1/2 yellow bell pepper, sliced 1 roasted red bell pepper, sliced 1/4 cup olive oil 1 ounce pine nuts 1 small eggplant 24 ounces pizza dough 1/3 pound fresh mozzarella, cut into chunks 1 pound fresh buffalo mozzarella, cut into chunks 6 ounces cooked chicken, diced or shredded 6 ounces cooked tuna, diced or shredded 2 ounces grated romano cheese Cooked tri-color pasta, for garnish, optional Instructions: Preheat oven to 350 degrees F. For the sauce base: Combine all ingredients in a large bowl. Toss to combine and set aside. For the vegetables: In a large saucepan over medium-low heat, combine carrot, celery, zucchini, peppers, olive oil, pine nuts and the sauce base, and let simmer for 45 minutes. Meanwhile, bake the eggplant until softened, about 20 minutes. Let cool slightly, then remove peel and mash flesh. Add to vegetables. Simmer until eggplant combines with vegetable sauce, about 5 to 10 minutes. Set aside. For the pizza: stretch the dough out into a large pizza pan or baking sheet. Spread with the vegetable sauce. Top with mozzarella chunks, chicken, tuna and grated cheese. Bake in the oven at 350 degrees F for 10 minutes, then increase oven temperature to 450 degrees F and bake until bottom crust is brown and crispy, about 8 minutes. If desired, garnish with cooked tri-color pasta. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 34043,"Brick Grilled Baby Squid with Tamarind-Mint Dressing 1 1/2 pounds squid bodies, cleaned Peanut oil Salt and freshly ground white pepper
Tamarind-Mint Dressing, recipe follows Chopped fresh mint 3 tablespoons tamarind paste 1/4 cup rice wine vinegar 1/4 cup freshly squeezed orange juice 3 tablespoons chopped fresh mint leaves 1 teaspoon Dijon mustard Salt and freshly ground pepper 1/2 cup peanut oil Instructions: Heat grill to high heat. Brush squid with oil on both sides and season with salt and white pepper. Place the squid on the grill close together and lay the bricks over the squid. Grill for 2 to 3 minutes on 1 side, remove bricks, turn the squid over and place the bricks back on the squid and continue grilling for 2 to 3 minutes. Remove the squid from the grill, place on a platter and immediately drizzle with the Tamarind-Mint Dressing. Garnish with chopped mint.
Tamarind-Mint Dressing: Combine tamarind, vinegar, orange juice, mint, mustard and salt and pepper in a blender and blend until smooth. Adjust seasoning. ","[Riesling, Sauvignon Blanc, Vermentino, Albari?o]" 34044,"Buff-matoes 2 large boneless, skinless chicken breasts 2 boneless, skinless chicken thighs
1 cup low-sodium chicken stock
2 cups your favorite Buffalo wing sauce
1/2 cup crumbled blue cheese
1 large carrot, 1/4-inch dice
1 large stalk celery, 1/4-inch dice
1 tablespoon melted butter
Hot sauce 4 cups cherry tomatoes
Serving suggestions: ranch dressing, celery sticks and carrot sticks
Serving suggestions: ranch dressing, celery sticks and carrot sticks Instructions: In a slow cooker, place the chicken breasts and thighs, wing sauce and stock. Set to low and cook until the chicken pulls apart with a fork, 6 hours. Remove the chicken and drain off any excess liquid, reserving the liquid for a later use. Shred the meat with two forks and then chop until quite fine. Mix the chopped chicken with the blue cheese, carrots and celery. Add the melted butter and hot sauce to taste. Add about 1/4-cup drained cooking liquid back to the mix to moisten. Cut off the tops of each tomato and scoop out interior with a small spoon. Stuff each hollowed-out tomato with a scoop of the chicken mixture. If desired, warm up slightly in a 300 degree F oven for 8 to 10 minutes. Serve with a dipper of your favorite ranch dressing, carrot sticks and celery sticks. ","[Chardonnay, Zinfandel, Merlot, Cabernet Sauvignon]" 34045,"Passionate French Toast with Banana Topping 1 teaspoon cinnamon 3 teaspoons sugar 1 banana, sliced thin (also good with apples, pears, or peaches) 2 pats butter 2 teaspoons lemon or orange juice 1 or 2 slices French toast Maple syrup,(optional), heated in microwave Additional cinnamon and sugar mixture, if desired Instructions: In a bowl combine cinnamon and sugar. Add sliced fruit, butter and juice. Microwave until butter melts and mixture is hot. Stir until fruit slices are covered with the sauce. Pour fruit mixture over French toast. Add maple syrup or sprinkle with more cinnamon sugar on top, if you like. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 34046,"Spiced Pound Cake with Orange Rum Sauce Shortening, for greasing pan Flour, for pan 1/2 cup chopped pecans 1 1/2 cups butter, softened 1 1/2 cups packed brown sugar 1 cup sugar 3 eggs 2 teaspoons vanilla extract 1 teaspoon ground cinnamon 1/2 teaspoon ground allspice 1/2 teaspoon ground cloves 1/4 teaspoon ground ginger 3 1/2 cups cake flour 1/4 teaspoon baking soda 1 teaspoon salt 1 cup buttermilk 1/2 cup sugar 2 tablespoons cornstarch Pinch salt 1 medium orange, juiced and strained, combined with water to yield 1 cup 1/2 teaspoon orange zest 1/4 cup rum 1 tablespoon butter 1 teaspoon vanilla extract 3/4 cup clear corn syrup 3 ounces semisweet chocolate, chopped 1 tablespoon butter 1 teaspoon vanilla extract Instructions: Make the Spiced Pound Cake: Preheat the oven to 325 degrees F. Prepare a bundt pan with an even coating of shortening and flour. Place chopped pecans evenly in the bottom of the bundt pan. In the bowl of a mixer, cream butter and sugars together, beating until fluffy, about 3 minutes. Add eggs, 1 at a time, beating well after each addition. Add vanilla, cinnamon, allspice, cloves, and ginger. Sift together flour, baking soda, and salt; add flour mixture to egg mixture alternating the buttermilk, and beginning and ending with the flour. Pour into prepared bundt pan and bake for 1 hour and 15 minutes. Cool in the pan for 15 minutes, turn out onto wire rack to cool partially, and then place on a cake plate. Make the Orange Rum Glaze: Stir together the sugar, cornstarch, and salt in small saucepan. Add juice and water mixture, zest, and rum. Cook over medium heat until bubbly, stirring constantly. Remove from heat and add butter and vanilla; stir. Pour approximately half of the glaze over the warm cake. Reserve remaining glaze for serving with the cake. Make the Chocolate Sauce: Place corn syrup and chocolate in a microwave-safe container. Microwave for 1 minute on high and then stir to melt chocolate. Add butter and vanilla and whisk until chocolate is thoroughly combined. Drizzle over cooled cake and serve. ","[Chardonnay, Riesling, Pinot Grigio, Moscato]

" 34047,"Lima Beans in Olive Sauce 1 1/2 pounds dried baby lima beans, rinsed and soaked overnight 8 cups water 2 ancho chiles, roasted (see Note) and chopped I tablespoon grated fresh ginger 3/4 pound Calamata olives, stoned 1/2 cup water, or as needed 2 tablespoons olive oil 2 large cloves garlic, minced 10 large scallions, white part only, julienned and left to soak in ice water 3 ribs celery, strings removed, julienned and left to soak in ice water 1/2 teaspoon salt 1/2 teaspoon freshly ground black pepper Juice of 1/2 lemon Instructions: Drain the beans in a colander and combine them in a large saucepan with the water. Bring up to the boil, then reduce the heat so that the water is simmering. Cook the beans, covered, for 35 to 40 minutes, or until just tender. Drain and set aside. In a bowl, combine the roasted chiles and the ginger with 3/4 cup of hot water and let soak for 15 minutes. Transfer the chiles and ginger with their water to a blender and blend until smooth. Set the mixture aside. Again in the blender, combine the pitted olives with about 1/2 cup of water, or just enough to make them move through the blades, and blend until completely smooth. Set this mixture aside. In a large heavy casserole, heat the olive oil over medium heat. Stir in the garlic, then immediately add the cl-ginger mixture. Cook for 10 minutes, stirring occasionally, until most of the liquid has evaporated. Add the pureed olive mixture, reduce the heat to low, and cook for 5 minutes, stirring occasionally. Add the beans and continue cooking for 15 to 20 minutes, stirring gently every few minutes. Remove from the heat, and let cool to room temperature. When the beans are cool, drain the spring onion and celery julienne and, in a small bowl, toss them with salt, pepper, and lemon juice. Serve the beans garnished with the crisp julienne. Note: To roast ancho chiles, first wipe them clean and remove the stems and seeds. Place the chiles over a gas burner and toast them all over until the skin is slightly bubbly and the flesh is softened. Don't let them char. ","[Chardonnay, Pinot Grigio, Vermentino, Tempranillo]" 34048,"Warm Catfish Salad 1package bacon 2-8 ounce catfish fillets 1granny smith apple 1 red onion 3 red potatoes--1 cup of diced red potatoes 1 head of chicory Sherry vinegar 1 tablespoon of black currants Instructions: In a 10 inch saute pan cook bacon until cripsy, remove, place on papertowel. Saute julienned catfish, apples, onions, for 4 minutes. Heat butter and wilt chickory, salt and pepper and add rest of ingredients. Drizzle with sherry vinegar and top with currants.; ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 34049,"Macadamia Nut-Crusted Goat Cheese 1/2 cup olive oil 1/2 teaspoon crushed red pepper flakes 2 teaspoons chopped garlic 2 tablespoons butter 1/2 cup macadamia nuts, chopped 1/2 cup panko breadcrumbs 1/2 teaspoon ground white pepper Salt 2 (8-ounce) logs goat cheese 1 (5 1/4-ounce) box Melba toasts Instructions: Heat the olive oil in a small pot over medium-low heat until the oil is hot but not over 230 degrees F. Remove from the heat. Add the red pepper flakes and garlic and set aside to cool and let the flavors infuse into the oil. Reserve 2 tablespoons for coating the Melba toasts and the remaining for the Roasted Parsnip Medley recipe. Melt the butter in a large skillet over medium-low heat. Add the macadamia nuts, panko, white pepper, and a generous pinch of salt. Let cook until the nuts and breadcrumbs have absorbed all the butter and are lightly toasted, 4 to 5 minutes, stirring frequently. Transfer to a baking sheet and let cool. Once cool, roll the goat cheese logs in the mixture, making sure they are completely coated. Place on a serving platter. Add the Melba toasts to a large bowl. Drizzle the reserved 2 tablespoons garlic-pepper oil and toss so all the toasts are coated with the oil. Serve on the side with the goat cheese logs. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 34050,"Cold Sesame Noodles 8 ounces Chinese egg noodles 2 tablespoons rice wine vinegar 2 tablespoons toasted Asian sesame oil 1 tablespoon plus 2 teaspoons soy sauce 1 tablespoon toasted sesame seeds 1 tablespoon peeled, grated fresh ginger 1/4 teaspoon kosher salt 2 scallions, thinly slice on the diagonal 1/4 teaspoon crushed red pepper (optional) Instructions: Cook the egg noodles according to package instructions. Drain and rinse under cold running water. Transfer the noodles to a large bowl.
In a small bowl, whisk together the vinegar, oil, soy sauce, sesame seeds, ginger, salt, scallion, and, if using, red pepper. Remove the noodles from the refrigerator and mix with the sesame mixture until well coated. Serve cold or at room temperature.
","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 34051,"Seared Tuna with Citrus Salsa 2 tuna steaks (about 6 to 8 ounces each) 2 tablespoons black peppercorns, crushed
2 oranges 1 red onion, chopped 1/2 cup cilantro leaves, chopped 1 tablespoon olive oil 1 lime Salt Cayenne pepper Instructions: Rub tuna steaks with peppercorns and set aside while you make the salsa. To make the salsa, section oranges, removing all peels and pith. Chop orange sections into 1/2-inch pieces. Combine orange with onion, cilantro, olive oil and lime juice. Toss together, season with salt and cayenne and set aside. Rub a cast iron grill pan with oil and heat. Grill tuna, turning once, until desired degree of rareness is reached, from 2 to 5 minutes per side, depending on thickness. Serve topped with citrus salsa. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 34052,"Barbecued Oysters 1 dozen oysters 4 Tbs. melted butter 1 tsp. parsley, chopped fine 1 Tbs. lemon juice 1 tsp. prepared horseradish 1 garlic clove, minced a couple dashes hot sauce salt and pepper
rock salt for plating lemon wedges Instructions: Combine all ingredients except oysters in a small mixing bowl. Shuck oysters and discard their top shells. Place on a preheated grill and spoon a small amount of the butter mixture onto each one. Close lid and grill for 2 minutes until the edges of the oysters just begin to curl. Transfer to a rock salt-lined platter and garnish with lemon wedges. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Zinfandel]" 34053,"Deviled Short Ribs 8 pieces English-style beef short ribs, about 6 pounds (see Cook's Note) Kosher salt and freshly ground black pepper 2 medium carrots, peeled and sliced 2 ribs celery, sliced 1 large onion, quartered 6 cloves garlic, smashed 1 bay leaf 1 sprig fresh rosemary 2 1/2 cups chicken broth, homemade or low-sodium canned 1/3 cup red wine vinegar 1/3 cup dry English-style mustard 1/3 cup honey 1 tablespoon water 1 teaspoon kosher salt 5 ounces sourdough bread, crusts trimmed, and torn into large chunks 2 cloves garlic, minced 3 tablespoons minced fresh flat-leaf parsley 2 tablespoons extra-virgin olive oil Freshly ground black pepper Instructions: For the ribs: Preheat the oven to 350 degrees F. Lay the short ribs meaty side up in a large roasting pan and season with salt and pepper. Scatter the carrots, celery, onion, garlic, bay leaf, and rosemary around the ribs. Add the chicken broth and vinegar. Set the pan directly over 2 burners and bring to a simmer over high heat. Lay a sheet of parchment paper over the ribs and transfer to the oven. Cook until the meat is fork-tender, about 2 hours. Remove from the oven and cool in the liquid, about 30 minutes. (The dish can be prepared up to this point 1 day ahead, covered, and refrigerated.) For the coating: Whisk the mustard with the honey, water, and 1/2 teaspoon of the salt. Pulse the bread to make coarse breadcrumbs in a food processor. Add the garlic, parsley, olive oil, remaining 1/2 teaspoon salt, and the pepper, to taste, and pulse briefly to combine. Transfer mixture to a shallow bowl. Preheat the oven to 450 degrees F. Remove the ribs from the braising liquid (reserve liquid for other uses) and pat dry. Brush the meaty side of each rib with some of the mustard mixture, then press it into the breadcrumb mixture to coat. Arrange the ribs on a baking sheet and roast until the breadcrumbs are brown and crisp, 20 to 25 minutes. Serve the ribs hot or at room temperature. ","[Chardonnay, Pinot Gris, Sauvignon Blanc, Riesling]" 34054,"Cheesy Beer Fondue 4 tablespoons butter 1/4 cup all-purpose flour 1 (12-ounce) bottle lager beer 1/2 teaspoon Worcestershire sauce 1/4 teaspoon dry mustard 1/4 teaspoon cayenne pepper 4 cups shredded Cheddar Cracked Wheat Beer Bread, recipe follows 1 (1-pound) box quick-mix cracked wheat-style bread mix 1 (12-ounce) bottle beer 2 tablespoons melted butter 2 tablespoons chopped fresh thyme leaves Nonstick baking spray Instructions: Melt butter in a medium saucepan over medium heat. Whisk in flour and cook for 1 to 2 minutes while stirring constantly to make a roux. Add beer and bring to slow boil. Reduce heat and simmer, stirring occasionally until mixture thickens to the consistency of heavy cream. Add Worcestershire, mustard and cayenne, stirring thoroughly. Add cheese 1 cup at a time, melting cheese after each addition. Stir fondue until it is smooth. Turn into fondue pot and serve with cubed Cracked Wheat Beer Bread. Preheat oven to 325 degrees F. Follow ingredients on bread mix package substituting beer for the water. Stir chopped thyme into the melted butter, then stir into the bread batter. Pour batter into a loaf pan coated with baking spray. Bake until browned on top and tester inserted in the center comes out clean, about 50 minutes. Allow to cool for 10 minutes, then cube for fondue. Yield: 1 loaf ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 34055,"Citrus Ginger Crusted Tuna Loin Served with Fufu, Chayote Slaw, and Smoked Tomato Vinaigrette 6 (7 to 8 ounce) tuna loins Salt and pepper 2 tablespoons Dijon mustard 3 tablespoons freshly grated ginger 1 tablespoon lemon zest 1 tablespoon lime zest 1 tablespoon orange zest 3 cups fine cornmeal 1 cup all-purpose flour 4 eggs lightly beaten 2 to 3 tablespoons salad oil Fufu, recipe follows Chayote Slaw, recipe follows Smoked Tomato Vinaigrette, recipe follows Serving suggestions: fried plantains and grilled shrimp 6 slices smoked bacon, diced 1 onion, diced small 1 ripe plantain peeled and cut into 1-inch cubes 4 teaspoons sour cream 1/2 cup rice wine vinegar 1 lime, juiced 1/2 cup salad oil 3 chayote, julienne 2 cups julienne green cabbage 1 seedless cucumber, julienne 1 cup fresh corn kernels 1/2 red bell pepper, julienne 1 cup julienne jicama 1/4 tablespoon chopped habanero, optional 2 teaspoons chopped cilantro Salt and pepper 12 ripe plum tomatoes halved crosswise 1 cup salad oil Kosher salt and freshly ground black pepper Instructions: Season the tuna with salt and pepper.
Coat the tuna with the mustard using a pastry brush.
You will need three bowls. In one bowl, mix the ginger and zests into the cornmeal. Put flour in a second bowl. Put eggs in a third bowl.
Dredge the tuna first in the flour then in the eggs and finally in the corn meal. Let dry for about 2 to 3 minutes.
Heat a saute pan, and add oil. Put the tuna in the pan and brown on all sides, about 1 to 2 minutes per side.
Slice tuna and assemble with Fufu, Chayote Slaw, and Smoked Tomato Vinaigrette. Garnish with fried plantains and grilled shrimp if desired. Fry the bacon in a hot skillet together with onions until bacon is crisp and onions caramelize. Remove from the heat. Bring a saucepan of water to boil. Add plantains, reduce heat, and simmer until soft, about 15 to 18 minutes. Drain and transfer the plantains to a mixing bowl and mash. Add bacon and onions. Keep warm. Whisk the sour cream in a large mixing bowl until smooth, then add the vinegar, lime juice, and oil. Stir in all the remaining ingredients. Correct the seasonings by adding salt, pepper, or vinegar, to taste. Serve at room temperature. Place the tomatoes in a perforated pan over a smoker on high heat until wisps of smoke begin to appear. Tightly cover the smoker and reduce the heat to medium. Smoke the tomatoes until hot and soft, about 25 to 30 minutes. Place the smoked tomatoes, oil, and seasonings in a blender at high speed until smooth. Adjust seasonings. ","[Pinot Grigio, Sauvignon Blanc, Vermentino, Grenache Blanc]" 34056,"Deep-Fried Turkey One 12-pound turkey Kosher salt and freshly ground black pepper Kosher salt and freshly ground black pepper
Vegetable or peanut oil, for frying
Instructions: Let the turkey come to room temperature, then pat it dry thoroughly and season it generously with salt and pepper inside and out. Fill a countertop indoor turkey fryer with the indicated amount of oil according to the manufacturer's instructions (see Cook's Note) and heat to 400 degrees F. Carefully lower the turkey into the fryer and cook for 35 to 45 minutes. An instant-read thermometer inserted into the thigh should register approximately 165 degrees F. Transfer the turkey to a cutting board and let rest 30 minutes before carving. ","[Chardonnay, Sauvignon Blanc, Riesling, GSM]" 34057,"Manila Clams 1/2 cup extra virgin olive oil 2 teaspoons garlic chopped 3 pounds clams (Manila, cockles, or littlenecks) 1/2 white wine 1/2 teaspoon crushed red pepper, or more to taste 3 teaspoons ground fennel seeds 3 teaspoons lemon zest, finely chopped, yellow only 2 tablespoons lemon juice 1 1/2 cups tomatoes, cored, seeded, chopped into small pieces 1/4 cup parsley, chopped Instructions: In a large saute pan cook the garlic in the olive oil until golden brown. Do not burn. Add the clams to the hot oil. **Be careful not to burn yourself. Add the wine, red pepper, fennel seed, lemon zest and juice. Raise the heat to high and steam the clams for 6 to 8 minutes until all the clams are open. Arrange the clams in 6 bowls using a slotted spoon. Add the tomatoes and parsley to the boiling broth and cook for 1 minute. Ladle the broth over the clams and serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 34058,"Korean Short Ribs with Cucumber Kimchee 6 pounds beef short ribs, cut crosswise into twelve 2 1/2-inch squares (ask your butcher to cut the ribs for you) Korean BBQ Marinade, recipe follows Vegetable oil, for grill 4 Kirby cucumbers 4 scallions (white and green parts), thinly sliced 5 cloves garlic, chopped 3 tablespoons grated peeled fresh ginger 3 tablespoons sugar 1 1/2 teaspoons kosher salt 1 1/2 teaspoons crushed red pepper, ground 1 cup soy sauce 4 large cloves garlic, peeled and chopped (about 2 tablespoons) 2 tablespoons finely grated peeled fresh ginger 4 scallions (white and green), thinly sliced 1/4 cup sugar 2 tablespoons dark sesame oil Freshly ground black pepper Instructions: Place the ribs in one layer in a large non-reactive baking dish, pour in the Korean BBQ Marinade, and turn the ribs to coat. Cover and refrigerate. Marinate for 2 to 8 hours (longer makes the ribs too salty). Prepare an outdoor grill with a high-heat fire. Remove the ribs from the marinade. Brush the grill grate lightly with oil. Place the ribs on the grill meaty side down and cook, turning as needed, until well browned but still pink inside, about 10 to 12 minutes. Set ribs aside to rest for 5 minutes. Serve with Cucumber Kimchee. A day before serving, halve the cucumbers crosswise, set them upright on the cut end, and slice lengthwise into quarters, stopping about 1/2 inch from the cut end. Mix the scallions, garlic, ginger, sugar, salt, and red pepper and stuff about a tablespoon of the mixture into each cucumber. Put the cucumbers in a small non-reactive baking dish, cover with plastic wrap, and refrigerate overnight. Whisk soy sauce, garlic, ginger, scallions, sugar, sesame oil, and black pepper to taste in a medium bowl. Use marinade immediately or refrigerate for up to 2 days. ","[Cabernet Sauvignon, Pinot Noir, Syrah/Shiraz, Tempranillo]" 34059,"Cranberry Poppy Seed Pie 1/3 cup plus 2 tablespoons slivered almonds 1 1/3 cups all-purpose flour 1/2 teaspoon salt 1 tablespoon poppy seeds 1/2 cup butter or margarine 3 tablespoons water 1 envelope unflavored gelatin 1/4 cranberry juice, plus 1 cup 2 cups cranberries, fresh or frozen 1 1/2 cups granulated sugar 8 ounces whipped topping Instructions: Almonds: Preheat oven to 275 degrees F. Spread almonds on a baking sheet and toast for 15 minutes, or until the almonds are golden brown. Remove from the oven and set aside. Poppy Seed Crust: Raise the oven temperature to 475 degrees F. Combine flour, salt and poppy seeds in a bowl. Cut butter or margarine into mixture until it's uniform but coarse. Sprinkle with water, toss with a fork and press into a ball. Roll out onto a floured surface. Line a 9-inch pie plate, leaving 1 inch hanging over the edge. Fold under and flute. Prick side and bottom. Bake for 12 to 15 minutes, or until lightly browned. Filling: Soften gelatin in 1/4 cup cranberry juice. Set aside. Chop cranberries and place in the blender. Add 1 cup cranberry juice and blend. In a medium-size saucepan, boil the cranberry mixture for 3 minutes over medium heat. Add the sugar and stir until it's dissolved. Remove from heat and add the softened gelatin. Place 1 1/2 cups mixture in the pie shell. Refrigerate. Set aside the remaining filling to cool at room temperature. When mixture in pie shell is cooled and slightly thickened, mix 1/3 cup almonds and 2 cups whipped topping into the remaining cranberry mixture. Spoon the cranberry mixture on top of the pie shell. Chill at least 2 hours in refrigerator. Before serving, garnish with the remaining whipped topping and almonds. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 34060,"Tri colored Vegetable Salad with Mustard Vinaigrette 1 clove garlic, minced 1 shallot, minced 1 tablespoon Dijon mustard 4 tablespoons red wine vinegar 3 tablespoons olive oil Coarse grained salt and cracked black pepper 1 pound green beans, ends trimmed, blanched to al dente 4 large carrots, peeled and shredded 4 small beets, peeled and shredded Instructions: For the Mustard Vinaigrette: In a small bowl whisk together all ingredients. Taste and adjust seasonings with salt and pepper. For the Tricolored Vegetable Salad: Place vegetables in three separate small bowl bowls. Pour 1/3 of the dressing over each vegetable. Toss to combine. Season, to taste, with salt and pepper if needed. Let stand for at least 1 hour or up to 4 hours. Serve on platter in separate mounds. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Gris]" 34061,"Gumbo 1 pound shrimp, heads on 1 tablespoon oil 3 medium blue crabs, live 2 bay leaves 1 head garlic, cut in 1/2 1 medium onion 2 ribs celery 1 carrot 2 tablespoons crab boil seasoning (recommended: Old Bay) 1 teaspoon crushed red pepper 2 tablespoons salt 1 gallon water 1 cup peanut oil 4 chicken legs and thighs 1 cup all-purpose flour 1/2 cup oil 1 pound andouille or smoked sausage 2 large onions, chopped 5 to 6 ribs celery, chopped 3 to 4 carrots, peeled and chopped 1 large green pepper, chopped 1 tablespoon chopped garlic 2 tablespoons paprika 1 tablespoon dried oregano 1 tablespoon dried thyme 1 teaspoon granulated onion 1 teaspoon granulated garlic 1 teaspoon crushed red pepper 1 teaspoon black pepper 1 (6-ounce) can tomato paste 1 (14-ounce) can diced or stewed tomatoes 1 pound cut okra, frozen Instructions: For the stock: Start with the stock by peeling and de-heading the shrimp. In a 5 to 6 quart pot add a tablespoon of oil, and when hot cook the shrimp peels and heads until slightly toasted. Add the live crabs and cover the pot to steam for 5 minutes. Add the rest of the stock ingredients except the water and sweat the vegetables. Add half the quantity of water and boil for half an hour. Add the remaining half of the water, bring to a boil, and then lower heat and keep on a low boil for 1 1/2 hours. For the roux: While the stock is boiling, preheat the oven to 375 degrees F. In an oven-proof saucepan make the roux by heating up the oil, add the chicken and brown, then remove and place in a baking dish in the preheated oven. Add the flour to the hot oil in the saucepan being careful that the oil isn't too hot or the mixture will boil over. Cook this until it begins to get lighter in color, then put in the oven, stirring a few times until it turns mahogany brown. For the gumbo: While the stock is boiling and the roux is in the oven, start the gumbo. In a large pot add 1/2 cup oil and sausage and render the sausage a few minutes to extract the flavor and grease from them. Add the vegetables and set over medium heat, stirring occasionally. In a small bowl mix the seasonings and add to the gumbo pot when the onions have turned transparent. Stir to release the flavorful oils, then add the tomato paste. Take the chicken out of the oven and let cool. Take the roux out of the oven and cool slightly before adding to the gumbo pot. Strain the stock. To the gumbo pot, add the roux and mix well. Add the diced tomatoes and half the stock and scrape the bottom of the pot well. Bring to a boil over medium heat and add more stock, as needed. After about 30 minutes, taste and correct seasonings, adding salt as needed. Pull the chicken meat from the bones and chop to desired size. Saute the shrimp and any other fish you want and add to the gumbo with the okra. After simmering a few minutes the gumbo is ready serve - however it will taste better after resting several hours or until the next day. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Syrah]" 34062,"Winter Vegetable Soup Two 14-ounce cans chicken broth 3 red potatoes (about 4 ounces each), peeled and diced into 3/4-inch pieces One 14-ounce can diced tomatoes One 10-ounce package frozen lima beans 2 tablespoons finely chopped onion
Salt and pepper One 12-ounce can cream-style corn Instructions: In a medium saucepan, combine the broth with the potatoes, tomatoes, beans and onions, and season with salt and pepper. Bring to a boil, and then reduce the heat to medium. Cook the soup until the potatoes are tender, 20 to 25 minutes. Remove from the heat, stir in the corn and serve. Adjust seasoning as needed.
","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 34063,"Chicken Satay Salad 2 skinless, boneless chicken breasts (about 1 pound) 7 tablespoons (about 1/2 cup) Thai peanut sauce 3 tablespoons vegetable oil Kosher salt and freshly ground pepper 2 tablespoons fresh lime juice 1 head romaine lettuce, sliced 1/2 English cucumber or 2 Persian cucumbers, cut into matchsticks 1 medium carrot, halved lengthwise and thinly sliced 1 red bell pepper, thinly sliced 1/4 cup roughly chopped fresh cilantro, plus more for topping 3 tablespoons chopped roasted salted peanuts Instructions: Preheat a grill or grill pan to medium high. Slice the chicken breasts 1/2 inch thick and toss with 2 tablespoons peanut sauce, 1/2 tablespoon vegetable oil, 1/4 teaspoon salt, and pepper to taste in a bowl. Grill the chicken until just cooked through, about 2 minutes per side. Transfer to a plate. Whisk the remaining 5 tablespoons peanut sauce and 2 1/2 tablespoons vegetable oil, the lime juice and 2 tablespoons water in a large bowl. Add the lettuce, cucumber, carrot, bell pepper and cilantro and toss. Season with salt and pepper and divide among bowls. Top with the chicken, peanuts and more cilantro. Per serving: Calories 363; Fat 20 g (Saturated 2 g); Cholesterol 66 mg; Sodium 208 mg; Carbohydrate 15 g; Fiber 5 g; Protein 32 g ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 34064,"Black Bean Burgers 4 cups apple cider vinegar 2 cups brown sugar
2 red onions, sliced
2 pounds cooked black beans 1 cup corn kernels 1 cup cooked wild rice
1 teaspoon chili powder
1 teaspoon cumin
1/2 teaspoon coriander
Salt and freshly ground black pepper 1 cup sour cream 1/4 cup honey, plus more if needed 1/4 cup lime juice
2 tablespoons chopped fresh cilantro
Salt and freshly ground black pepper 6 brioche buns 6 tablespoons butter
1/4 cup grapeseed oil
3 cups arugula
1/2 lime, juiced Salt Instructions: For the pickled onions: In a pot, combine the vinegar and brown sugar, and bring to a simmer. Whisk to dissolve the sugar. Add the onions and bring the pot back to a simmer and cook until the onions are tender. Remove from the heat and store the onions in their pickling liquid in a non-reactive container for at least 1 hour, but preferably overnight. For the burgers: In a bowl mash 1 1/2 pounds of the black beans. Add the remaining black beans to the bowl with the corn, rice, chili powder, cumin and coriander, and mix everything together by hand. Season with salt and pepper. Form the burger mixture into 6 patties and set aside. For the cream: In a bowl whisk together the sour cream, honey, lime juice and cilantro. Season with salt and pepper, and adjust the flavor with more honey if the dressing is too tart. For Plating: Heat a cast-iron griddle over high heat until it begins to smoke. Butter both sides of the buns and toast them on the griddle until golden brown. Heat the grapeseed oil on the griddle. Place the burgers on the griddle and sear the first side for about 3 minutes. Flip and cook the second side until seared and the center is hot, about more 3 minutes. In a bowl combine the arugula with 2 tablespoons of the prepared sour cream, a squeeze of lime juice and some salt. Spread the prepared sour cream on each side of the buns. Place the burgers on the bun and top each with 2 ounces of the pickled red onions and 1/2 cup of the arugula salad. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Tempranillo]

" 34065,"Baked Shrimp with Tomatoes and Feta 1 tablespoon olive oil 1 medium onion, diced (about 1 1/2 cups) 2 cloves garlic, minced (about 2 teaspoons) 2 (14.5-ounce) cans of no-salt-added diced tomatoes, with their juices 1/4 cup finely minced fresh flat-leaf parsley 1 tablespoon finely minced fresh dill 1 1/4 pounds medium shrimp, peeled and deveined 1/4 teaspoon salt 1/4 teaspoon freshly ground black pepper 2/3 cup crumbled feta cheese (about 3 ounces) Instructions: Preheat the oven to 425 degrees F. Heat the oil in an oven proof skillet over a medium-high heat. Add the onion and cook, stirring, until softened, about 3 minutes, then add the garlic and cook for 1 minute. Add the tomatoes and bring to a boil. Reduce the heat to medium-low and let simmer for about 5 minutes, until the tomato juices thicken. Remove from the heat. Stir in the parsley, dill, and shrimp and season with salt and pepper. Sprinkle the feta over the top. Bake until the shrimp are cooked through and cheese melts, about 12 minutes. ","[Chardonnay, Sauvignon Blanc, Vermentino, Ros]" 34066,"Kuwaiti Cinnamon-Orange Iced Tea 2 large pieces orange peel, plus orange slices for garnish (optional) 1 cinnamon stick, plus more for garnish (optional) 8 black tea bags 1 cup sugar 6 quarter-size coins peeled ginger, chopped 6 sprigs fresh mint Instructions: Make the tea: Combine 8 cups water, the orange peel and cinnamon stick in a saucepan over low heat and bring to a boil. Add the tea bags and turn off the heat. Let the tea steep for about 5 minutes (no more or else it will be bitter), then remove the tea bags and chill the tea; don't remove the cinnamon stick or the orange peel yet. Meanwhile, make the syrup: Combine 1 cup water, the sugar and ginger in a small saucepan over low heat and bring to a boil without stirring. Once boiling, turn off the heat. Rip the mint leaves and stalks into pieces and drop into the syrup. Let cool to room temperature, about 20 minutes. Strain the syrup, discarding the mint and ginger. Strain the tea into a pitcher. Add the mint syrup according to your taste buds and stir. Serve in tall glasses over ice and garnish with orange slices and cinnamon sticks, if you like. Sip languorously. ","[Riesling, Moscato, Gewrztraminer, Chenin Blanc]" 34067,"Filet Mignon Grillades and Grits 1 1/2 pounds beef tenderloin, cut into chunks 1 cup all-purpose flour, seasoned with 1/2 teaspoon kosher salt and pepper 1/2 teaspoon kosher salt Freshly ground pepper 2 tablespoons canola oil 1 tablespoon butter 3 medium red bell peppers, seeded, and thinly sliced vertically 3 ribs celery, thinly sliced on the diagonal 2 medium onions, thinly sliced 15 cloves garlic, thinly sliced 1/2 cup red wine 3 cups veal stock 2 large tomatoes, peeled, seeded, cored and chopped 1 tablespoon unsalted butter 1/2 yellow onion, cut into a very small dice 8 cups skim milk 1/2 teaspoon kosher salt Freshly ground pepper 2 cups stone-ground grits 3 tablespoons chopped thyme leaves 1 bunch green onions, thinly sliced Instructions: Make the Grillades: Gently pound the filet tips with a smooth meat mallet to approximately 1/4-inch thickness. Place the seasoned flour in a bowl. Sprinkle the cutlets with salt and pepper, dust them with the seasoned flour, and shake any excess back into the bowl. Reserve 1/4 cup of the seasoned flour. Heat 1 tablespoon canola oil and 1/2 tablespoon butter in a heavy pot or Dutch oven over high heat. Working in 3 batches, saute the floured cutlets, turning once, until well browned, about 30 seconds per side. (Add some of the remaining 1 tablespoon canola oil and 1/2 tablespoon of butter between the second and third batches.) Transfer the grillades to a plate. Scrape the pot with a wooden spoon to remove any particles from the bottom. Add the peppers, celery, onion, and garlic to the pot, and scrape the bottom with a wooden spoon. Season with salt and pepper, cover, and cook until tender and brown, about 8 minutes. Add the reserved seasoned flour to the vegetables and cook, stirring, until any liquid is absorbed and the vegetables start turning a darker brown, about 1 1/2 minutes. Scrape the bottom of the pot with a wooden spoon to cook the flour and give the sauce some color. Add the wine, lower the heat, and simmer for 2 minutes. Gradually stir in the stock, again scraping the bottom of the pan with a wooden spoon, and bring to a boil. Add the tomatoes, bring to a boil again, and reduce to a slow simmer. Simmer until the sauce is thick enough to coat the back of the spoon, about 30 to 45 minutes. Season with salt and pepper, to taste. Make the Grits: Heat the butter in a large saucepan over medium heat. Add the onion and cook, stirring, until translucent, about 4 minutes. Add the milk and season with salt and pepper, to taste. Bring to a simmer while stirring occasionally. Add the grits, stir thoroughly to blend with the milk, and boil for about 2 minutes. Reduce the heat and simmer, stirring frequently, until the grits thicken, about 20 to 30 minutes. Stir in the thyme. Cover, turn off the heat, and let rest for 10 minutes. Season with salt and pepper, to taste. To serve, place 4 pieces of the grillade on each plate spoon some of the vegetables and sauce over the top. Sprinkle with green onions and spoon a portion of grits in center of each plate. Ochsner Criteria Slimmed Down Original Recipe Calories: Less than 800 595 calories 678 calories Total Fat: Less than 20gm 20.7 grams 29.3 grams Saturated Fat: Less than 8gm 7.6 gm 15.5 gm Cholesterol: Less than 150mg 71 mg 152 mg Sodium: Less than 1000 780 mg 1111 mg ","[Cabernet Sauvignon, Pinot Noir, Syrah/Shiraz, Barbera]

Note: These are general wine pairing suggestions based on the ingredients and cooking methods used in the recipe. The best pairing will depend on personal taste preferences, so feel free to experiment with different wines!" 34068,"Green Beans and Walnut Salad 1 orange, zested and juiced 1 lemon, zested and juiced 1/2 cup olive oil 1 tablespoon sugar Salt and fresh ground pepper 3 pounds haricots verts, blanched 1 red onion, slivered 1 1/2 cups walnuts, toasted Instructions: In a small bowl, whisk orange and lemon juice, oil, sugar, salt, and pepper. Pour dressing over beans and onions. Add orange and lemon zest. Top with toasted walnuts. ","[Chardonnay, Sauvignon Blanc, Riesling]" 34069,"Brioche and Pumpkin Pudding Trifle 3 cups cold milk 1 teaspoon pumpkin pie spice 2 boxes instant vanilla pudding mix One 15-ounce can pumpkin puree 1 loaf brioche, cut into small cubes 1/4 cup French herbal liqueur, such as B and B or Benedictine 1 cup sour cream 1/4 cup honey 1/4 teaspoon ground cinnamon 1/4 cup butterscotch chips Instructions: In a medium bowl, whisk the milk, pumpkin pie spice, pudding mix and pumpkin puree until the pudding thickens, 2 minutes. Set aside. Place the brioche in a shallow bowl. Pour the liqueur over and let soak for 2 to 3 minutes. In a small bowl, mix the sour cream, honey and cinnamon until well blended. In a trifle dish, layer half of the brioche, then half of the pudding, then the remaining brioche and the remaining pudding so that there are 2 layers of each. Top with a dollop of the sour cream mixture and sprinkle with the butterscotch chips. ","[Chardonnay, Riesling, Moscato, Sparkling wine]

Given the following recipe, provide the wine types that would pair well with the recipe. Return a list of the wine types only. recipe: Sweet Potato and Black Bean Tacos with Avocado Salsa 1 large sweet potato, peeled and diced 1 can black beans, drained and rinsed" 34070,"Romaine Pesto with Sesame Seeds, Asiago and Sun-Dried Tomatoes 1/3 cup sesame seeds 3 cups chopped romaine lettuce Kosher salt 1/2 cup asiago cheese 1/2 cup extra-virgin olive oil 1/4 to 1/2 cup sun-dried tomatoes, chopped Instructions: Toast the sesame seeds in a dry skillet until lightly browned; let cool. Pulse in a food processor until finely ground. Add the romaine and 1/4 teaspoon salt and pulse until finely chopped. Add the asiago and pulse to combine. Slowly pour in the olive oil, pulsing to incorporate. Transfer the pesto to a bowl and stir in the sun-dried tomatoes. You'll have about 1 cup pesto; use about 1/2 cup for 1 pound pasta. ","[Chardonnay, Vermentino, Sauvignon Blanc, Grner Veltliner]" 34071,"Soy-Glazed Salmon Burgers with Ginger Lime Aioli 1/4 cup reduced-calorie or regular mayonnaise 2 tablespoons sour cream 2 cloves garlic, minced 2 teaspoons minced fresh ginger 1 tablespoon fresh lime juice 1/4 teaspoon salt 1/3 cup low-sodium soy sauce 3 tablespoons honey 1 tablespoon rice vinegar 1 tablespoon cornstarch 1 tablespoon plus 1 glass chilled Sutter Home Sauvignon Blanc 1 egg 2 tablespoons aioli 2 tablespoons sour cream 1 tablespoon fresh lime juice 1 teaspoon Asian hot chili sauce or bottled hot sauce 1 1/4 pounds skinless salmon fillets, chopped finely 2 green onions, thinly sliced 2 tablespoons chopped fresh mint leaves 2/3 cup bread crumbs 1 teaspoon salt Vegetable oil 4 sesame buns, split 1/2 cucumber, peeled, seeded, and julienned Radish or soy bean sprouts for garnish, optional Instructions: Prepare grill with a medium fire for direct-heat cooking. In a small bowl, combine aioli ingredients. Reserve 2 tablespoons for burgers and chill remainder until serving time. Combine soy sauce, honey, and rice vinegar in a small, heavy saucepan. Mix cornstarch and 1 tablespoon wine in a small bowl until smooth and add to soy mixture. Place over grill and stir mixture until glaze boils and thickens slightly, about 3 minutes. Meanwhile, sip a glass of Sutter Home Sauvignon Blanc, saving remainder for grilling. Set glaze aside. In a large bowl, whisk together egg, aioli, sour cream, lime juice, and chili sauce. Stir in salmon, onion, mint, bread crumbs, and salt to combine. Coat hands with vegetable oil and form 4 patties. Brush grill with vegetable oil and grill patties until browned on bottom, about 3 minutes. Turn patties and brush cooked side with soy glaze. Cook 3 minutes, turn, and brush other side with glaze. Grill just until done, about 4 to 6 minutes, turning and brushing with glaze frequently. During the last few minutes of cooking toast buns, cut side down, on outside of grill. Place cucumber strips on bottom half of bun, top with burgers, aioli, and bun tops. Garnish with sprouts, if desired. ","[Sauvignon Blanc, Pinot Grigio, Riesling, Sparkling Shiraz]" 34072,"Snow Pea, Scallion and Radish Salad 2 cups (about 8-ounces) snow peas, trimmed and rinsed 3 scallions (green and white portions), thinly sliced 4 radishes, trimmed and cut into julienne slices (about 1/2 cup) 1/4 cup seasoned rice wine vinegar 1 tablespoon walnut oil Instructions: Place snow peas in a bowl and cover with boiling hot water. After 2 minutes, strain and shock in an ice bath. When cool, strain. Cut snow peas on the diagonal into 1/2-inch diamond shapes, discarding end pieces. In a medium-sized bowl, combine snow peas, scallions and radishes. In a separate bowl, whisk together vinegar and oil. Pour over vegetable mixture and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 34073,"Southwestern Corn Chowder 2 pounds frozen corn kernels, thawed, and drizzled with olive oil Kosher salt and freshly ground pepper 10 Roma tomatoes, rubbed with olive oil 1 medium red pepper, rubbed with olive oil 2 tablespoons butter 1/4 small yellow onion, diced 3 garlic cloves, sliced 2 tablespoons all-purpose flour 3 cups chicken stock 2 cups half-and-half 1 1/2 cups corn tortilla chips, chopped Cumin Chili powder 1 medium avocado, small diced, for garnish Instructions: Preheat oven to 500 degrees F. Put the oiled corn on a baking sheet and sprinkle it with salt and pepper. Put the oiled tomatoes on another baking sheet and roast them both for 10 to 12 minutes until the tomato skin blisters and the corn is lightly browned. In a medium skillet, grill the red pepper over medium-high heat until it is black on each side. Put the tomatoes and the pepper in the refrigerator, and peel them when they have cooled. Heat the butter in a large pot over medium heat and add the onion and garlic and saute. Add the flour and cook for 2 to 3 minutes. Add the chicken stock, roasted corn, peeled tomatoes, half-and-half, and 1 1/4 cups of the tortilla chip pieces and mix well. Pour this mixture in a food processor or blender* and puree until smooth. Strain the chowder, and then season it with cumin, chili powder, salt, and pepper, to taste. Peel and dice the roasted red pepper. Serve the soup topped with diced avocado, red pepper, and the remaining tortilla chip pieces. Serve immediately. ","[Rioja, Tempranillo, Garnacha, Pinot Grigio]

" 34074,"Grilled Red Onion 1 large red onion 1 tablespoon olive oil Salt and pepper Instructions: Preheat the grill or a grill pan. Peel the onion and slice it into 1/3-inch thick rounds. Brush the onion slices with oil and grill over medium heat, until the onions soften and get grill marks, about 6 minutes on each side. Season with salt and pepper, to taste. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Syrah]" 34075,"Roasted Portobello Mushroom Burgers with Blue Cheese 4 large Portobello mushrooms, cleaned and stems removed 3 cloves garlic, finely chopped 1/4 cup dry sherry 5 tablespoons olive oil 2 1/2 teaspoons kosher salt 4 ounces mild blue cheese, at room temperature 1 large onion, thinly sliced 4 ounces spinach leaves (about 5 cups) 4 burger buns, toasted Instructions:

1. Lay the mushrooms on a greased baking sheet, gill sides up. Whisk together the garlic, sherry, 2 tablespoons of the oil and 2 teaspoons of the salt. Pour the mixture over the mushrooms. Marinate for at least 30 minutes or up to 2 hours.
2. Preheat the oven to 400 degrees F. Divide the cheese evenly among the mushroom caps. Roast until the mushrooms are fork-tender and the cheese is melted, 15 to 20 minutes. Reserve any cooking juices in the pan.
3. Meanwhile, heat the remaining 3 tablespoons olive oil in a large skillet over high heat. Add the onions and cook until charred and tender, stirring often, about 10 minutes. Add the spinach and the cooking juices from the mushrooms. Cook until just the spinach is wilted. Season with the remaining 1/2 teaspoon salt.
4. Place the mushrooms on the buns and top with the spinach and onions. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Barbera]" 34076,"Roasted Red Pepper Hummus 1 red bell pepper or 1 roasted red pepper (from jar) One 15-ounce can chickpeas
   3 tablespoons tahini
   4 basil leaves, plus for garnish
   2 cloves garlic
   Juice of 1 lemon Pinch chili powder
   3 to 4 tablespoons extra-virgin olive oil or the oil from the roasted red pepper jar, plus for garnish
   Salt and pepper Pita chips and crudites, for serving
   Pita chips and crudites, for serving Instructions: Set the red pepper over a gas burner on high and rotate with tongs until blackened on all sides, about 5 minutes. Transfer the pepper to a bowl, cover with a dish towel, and set aside to steam for a couple of minutes. Rub the pepper with paper towels to remove the skin?don't worry if bits of skin remain; they'll lend some charred flavor. Stem and seed the pepper, and then roughly chop. (If using a jarred pepper, simply stem, seed and chop.) In a food processor, combine the chickpeas, tahini, basil, garlic, lemon juice and chili powder. Process until combined. With the motor running, drizzle in oil and then slowly add water (about 1/4 cup) until the desired consistency is reached; bear in mind that the hummus will thicken in the refrigerator. Season with salt and pepper, and chill before serving to let the flavors meld. Garnish the hummus with a basil sprig, and drizzle with olive oil. Serve with pita chips and crudites. ","[Ros, Pinot Grigio, Sauvignon Blanc, Vermentino]" 34077,"Frozen Margaritas 2 cups ice cubes 1 cup sugar substitute (recommended: Splenda) 3/4 cup water 4 ounces tequila 2 lemons, juiced 2 limes, juiced Coarse margarita-style salt, as needed Lemon slices, for garnish Lime slices, for garnish Instructions: Make the Margaritas: Place all ingredients in a blender and blend on high until smooth, about for 1 to 2 minutes. Run a lemon slice around the rims of the glasses to dampen them; then dip them in a small plate of salt to coat. Pour the margarita into the prepared glasses, and garnish with lemon and lime slices. ","[Tequila Sunrise, Sauvignon Blanc, Cava, Moscato]" 34078,"Whole Wheat Fettuccine with Roasted Tomatoes, Peas and Fresh Mozzarella Vegetable oil cooking spray 2 cups grape or small cherry tomatoes (about 10 ounces) 2 teaspoons extra-virgin olive oil
   1/2 teaspoon kosher salt Kosher salt 1 pound whole wheat or brown rice fettuccine pasta
   1/2 cup red wine, such as pinot noir
   1/2 teaspoon crushed red pepper flakes
   1/2 teaspoon black pepper
   2 cloves garlic, peeled
   One 28-ounce can whole peeled tomatoes in tomato juice
   2 tablespoons chopped fresh thyme 1 cup frozen peas, thawed
   1/3 cup chopped fresh basil One 8-ounce ball fresh mozzarella cheese, drained and diced, or 8 ounces ciliengine, drained Instructions: For the tomatoes: Place an oven rack in the center of the oven. Preheat the oven to 400 degrees F. Spray a heavy baking sheet with vegetable oil cooking spray, and set aside. Toss the tomatoes, oil and salt together. Arrange the tomatoes in a single layer on the prepared baking sheet. Roast until the skins blister and turn dark brown in places, 20 minutes. Set aside to cool. For the fettuccine: 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, 8 to 10 minutes. Drain and place in a large serving bowl. In a blender, combine the red wine, 1 teaspoon salt, the red pepper flakes, black pepper, garlic, canned tomatoes (plus juices). Blend until smooth. Pour the mixture into a medium saucepan and bring to a simmer over medium heat. Add the thyme and cook, stirring occasionally, until the sauce has thickened slightly, 20 minutes. Toss together the pasta, tomato sauce, roasted tomatoes, peas and chopped basil. Arrange the cheese on top and serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]

" 34079,"Ginger Scallion Dungeness Crab Stir Fry 2 large Dungeness crab, about 2 1/2 pounds each, cleaned, shell and claws reserved (see Cook\u2019s Note) 2 bunches scallions, trimmed (about 10 bulbs) 3 tablespoons oyster sauce 1 1/2 teaspoons sugar 1/2 teaspoon ground white pepper 1/4 cup plus 1 1/2 teaspoons cornstarch 3 tablespoons canola oil, plus more for frying (about 3 cups) 5 medium cloves garlic, smashed One 5-inch piece ginger, sliced into 1/4-inch-thick 2 tablespoons Shaoxing wine Steamed white rice, for serving Instructions: Remove the top shells from the crabs. Halve each crab body and cut each half into 2 pieces. Using a meat mallet or the back of a chef\u2019s knife, gently smash the claws to break up the\u202fshell slightly. Transferred the crab body pieces to a colander set over a large bowl. Place the top shells and claws on a plate. Separate the scallion whites and greens. Split the scallion whites lengthwise, cut into 2-inch pieces and place in a small bowl. Cut the remaining\u202fscallion greens into 2-inch pieces and place in another small bowl. Make the sauce. Whisk the oyster sauce, sugar, white pepper and 1/2 cup water in a medium bowl until combined.\u202fSet aside. Shake off the excess liquid from the crab pieces in the colander over the sink.\u202fReserve the large bowl. Transfer half of the\u202fcrab pieces to a large plate and set aside. Sprinkle 2 tablespoons cornstarch over the crab pieces in the colander and toss until coated completely. Place the colander over the reserved large bowl. Wait to coat the remaining crab until the first batch is frying to prevent\u202fthe cornstarch from becoming too thick. Fill a wok or high-sided large skillet a little less than halfway (about 3 inches) with canola oil and heat over high until shimmering. Carefully add the coated crab to the oil.\u202fFry\u202funtil the crab legs begin to turn orange and the cornstarch coating is translucent, about 2 minutes.\u202fMeanwhile, transfer the crab pieces on the plate to the colander. Sprinkle with 2 tablespoons cornstarch, toss to coat and set aside.\u202fWash your hands, then use a slotted spoon or spider to transfer the fried crab pieces to a paper towel-lined plate. Repeat with remaining crab. Remove all but 3 tablespoons of oil from the wok and reduce the heat to medium high. Add the garlic, ginger and scallion whites. Gently stir-fry until the garlic and ginger are golden brown and the scallion whites soften, 2 to 3 minutes. Add\u202fthe claws and all of the crab pieces and toss with a wooden spoon or metal spoon. Add the Shaoxing wine and cook until reduced slightly, about 15 seconds. Add the oyster sauce mixture, scallion greens and 1/2\u202fcup water. Toss again until well combined. Place the reserved crab top shells, hard side-up, on top in the wok and cover.\u202fReduce the heat to medium and cook until the crab is vibrant orange and fully cooked through, about 8 minutes (see Cook\u2019s Note). Meanwhile, mix the remaining 1 1/2 teaspoons cornstarch with 1 1/2 teaspoons water in a small bowl. Remove the lid and\u202fdrizzle the slurry on the crab. Toss again, increase the heat and bring to a full boil. Once boiling, reduce the heat to medium-low and simmer until the sauce thickens slightly,\u202fabout 2 minutes. Transfer to a platter and serve warm with white rice. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 34080,"Peppermint Patty Sandwich Cookies 4 ounces bittersweet chocolate, chopped 3 sticks (1 1/2 cups) butter, at room temperature
1 cup flour
1/2 cup cocoa powder
1/2 teaspoon baking powder
1/2 cup light brown sugar
1/2 cup granulated sugar
1 teaspoon pure vanilla extract
1/4 teaspoon salt
2 eggs, at room temperature
1/4 cup plain yogurt
3 cups confectioners' sugar
1/4 teaspoon peppermint extract
10 chocolate-coated peppermint candies, such as York Peppermint Patties, chopped
5 candy canes, crushed, optional Instructions: Preheat the oven to 375 degrees F. Line two baking sheets with parchment paper. Melt the chocolate and 1 stick of the butter over medium heat in a double boiler. Remove from the heat and set aside to cool slightly. In a medium bowl, whisk together the flour, cocoa powder and baking powder. Set aside. To the bowl with the melted chocolate, add the brown sugar, granulated sugar, vanilla and salt. Whisk to combine. Whisk in the eggs, one at a time, followed by the yogurt. Using a rubber spatula, fold in the flour mixture being careful to avoid over-mixing. Scoop 1-tablespoon mounds of the batter on the prepared baking sheets, leaving about 1-inch between each cookie. Bake the cookies for about 9 minutes, rotating the trays halfway through. Slide the cookies on the parchment onto a cooling rack and cool completely. Meanwhile make the filling. In a medium bowl, use an electric hand mixer to beat the remaining 2 sticks butter and the confectioners' sugar; mix until light and fluffy, starting on low speed to avoid splatter and work up to medium speed, 3 minutes. Add the peppermint extract, salt and peppermint candies. Beat on medium speed until the candies are broken apart and evenly distributed, 2 minutes. Spread the filling on the flat side of half of the cookies. Top with the remaining cookies. Roll the edges in the crushed candy canes if using and serve immediately or store in an airtight container until ready to serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 34081,"Mediterranean Tuna Salad 2 teaspoons dijon mustard Grated zest and juice of 1 lemon 1/3 cup extra-virgin olive oil, plus more for brushing 1/4 cup chopped fresh dill Kosher salt and freshly ground pepper 1 12-ounce can solid white tuna in water, drained and flaked 1 14-ounce can chickpeas, drained and rinsed 1 Kirby cucumber, seeded and chopped 1 bunch scallions, sliced 1 pint cherry or grape tomatoes, halved 2 pieces pita or naan bread 1 head romaine lettuce, shredded Instructions: Make the dressing: Whisk the mustard, lemon zest and lemon juice in a small bowl. Slowly whisk in the olive oil until well blended. Whisk in the dill, 1/2 teaspoon salt, and pepper to taste. Toss the tuna, chickpeas, cucumber, scallions and tomatoes with 1/4 cup of the dressing in a medium bowl. Heat a grill pan over medium-high heat. Lightly brush both sides of the pita with olive oil and season with salt and pepper. Cook until golden, about 1 minute per side. Cool slightly and cut into wedges. Toss the romaine with the remaining dressing and divide among bowls. Top with the tuna salad and serve with the grilled pita. ","[Vermentino, Sauvignon Blanc, Grner Veltliner, Albari?o]" 34082,"Spicy Turkey Scaloppini with Cranberries and Greens 4 tablespoons extra-virgin olive oil 2 teaspoons ground chili powder 1 teaspoon ground allspice Freshly ground black pepper 1 1/2 teaspoons kosher salt, plus more for seasoning 8 turkey scaloppini (about 1 pound 10 ounces) 6 cups mixed baby greens 1/3 cup red wine vinegar 1 tablespoon honey 1/4 cup dried cranberries Instructions: Mix 2 tablespoons of the olive oil, chili powder, allspice, salt, and pepper in a small bowl and brush the turkey all over with the spice mixture. Heat a nonstick skillet over medium-high heat and cook 2 of the turkey scallopine at a time, turning only once until browned on each side, about 3 minutes total. Transfer to a serving dish and repeat with the rest of the turkey. (Note: Wipe out the skillet with a dry paper towel between each batch, but not after the last batch.) Place the greens in a large bowl and set aside. Add the vinegar to the skillet along with the honey and cranberries. Whisk in the remaining 2 tablespoons oil, season the hot vinaigrette with salt and pepper, to taste, and pour over the greens. Toss to coat and serve the wilted greens on top of the turkey. ","[Syrah, Zinfandel, Tempranillo, Garnacha]" 34083,"Raspberry Cooler 1 (10-ounce) bag frozen raspberries, thawed 1/4 cup orange juice 1 bottle white wine, chilled 4 mint sprigs, for garnish Fresh raspberries, for garnish Instructions: Combine frozen raspberries, orange juice, and wine in a blender. Pour into glasses and garnish with mint and raspberries. ","[Chardonnay, Sauvignon Blanc, Moscato]" 34084,"Huevoquiles 1 cup Red Tomato Salsa (recipe follows) 1 cup heavy cream 4 cups fried tortilla chips (recipe follows) 2 parts grated manchego 2 parts grated panela 1 part grated Cotija 1 tablespoon unsalted butter 4 large eggs 1 tablespoon, plus 1 teaspoon sour cream Instructions: Combine the salsa and cream in a saucepan and bring to a boil. Add the corn chips, reduce the heat and simmer, stirring frequently, until the chips soften, about 15 minutes. Stir in the grated cheese and remove from the heat. Melt the butter in a large nonstick skillet. Fry the eggs, sunnyside up, just until set. Ladle the corn chip mixture into bowls. Top each with a fried egg and 1 teaspoon of sour cream. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 34085,"Chili Verde Pork 4 pounds pork butt, cut into 1-inch cubes, trimmed of fat 4 yellow onions, chopped 4 Anaheim chiles 2 jalapeno, minced 4 tablespoons garlic, chopped 1 pound tomatillos, husk removed 1/2 cup white wine 1/4 cup white vinegar 1 cup chicken stock 2 tablespoons ground oregano 2 tablespoons ground cumin 1 tablespoon salt 1 tablespoon ground black pepper Instructions: In a medium Dutch oven, heat the oil, add the onion, peppers and garlic. Saute until translucent, do not brown. Remove and set mixture aside. Lightly grill the tomatillos on open flame until lightly charred. Remove from heat, place in bowl and cover with plastic wrap to keep warm for 20 minutes. Add pork butt to Dutch oven and cook over high heat until browned on all sides Add the onion-pepper mixture and tomatillos to the pork. Mix thoroughly and then deglaze with white wine and vinegar. Let reduce for 5 minutes, then add chicken stock, oregano, cumin, salt and pepper. Let simmer for 1 hour. ","[Malbec, Tempranillo, Garnacha, Barbera]" 34086,"Grape-Almond Cobbler 5 cups assorted red seedless grapes, halved if large 2 tablespoons all-purpose flour 1/3 cup sugar 1 teaspoon pure vanilla extract 1/4 teaspoon pure almond extract Juice of 1/2 lemon Pinch of kosher salt 1 cup all-purpose flour 1/3 cup almond flour 1/3 cup sugar, plus more for sprinkling 2 teaspoons baking powder 1/2 teaspoon kosher salt 5 tablespoons cold unsalted butter, cut into cubes 1 large egg 1/2 cup heavy cream 3 tablespoons sliced almonds Instructions: Make the filling: Combine the grapes, all-purpose flour, sugar, vanilla and almond extracts, lemon juice and salt in a large bowl. Toss to coat the grapes. Preheat the oven to 375 degrees F. Make the topping: Whisk the all-purpose flour, almond flour, sugar, baking powder and salt in a medium bowl. Work the butter into the flour mixture with your fingers until it looks like coarse meal with pea-size bits of butter. Lightly beat the egg and heavy cream in a small bowl; add to the flour mixture and stir a few times until a sticky dough forms. Spread the filling in an 8-inch square baking dish. Drop heaping tablespoonfuls of the biscuit topping over the grapes, leaving a small space between each spoonful. Sprinkle the topping with sugar and the almonds. Bake until the biscuits are golden brown and puffy and the filling is bubbling, 40 to 50 minutes. Transfer to a rack and let cool at least 30 minutes before serving. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 34087,"Whole Grilled Pacific Spiny Lobster with Mango Papaya Salsa 3 whole live Pacific spiny lobsters 2 ripe papayas, peeled and diced 2 ripe mangos, peeled and diced 3 ripe tomatoes, peeled and diced 1/4 cup lime juice, about 2 limes Cayenne pepper Kosher salt Extra-virgin olive oil, for grilling 15 fresh mint leaves Instructions: Bring a large pot of water to a boil. Plunge the lobsters into the boiling water, cook for 8 minutes. Remove carefully and submerge in a bowl of ice water to immediately stop the cooking. Split the lobsters in half lengthwise and rinse out the head cavity and any veins that may be in the tail. Set aside. Toss the papayas, mangos and tomatoes in a mixing bowl with the lime juice and cayenne and salt, to taste. Allow to sit for 10 minutes. Meanwhile, preheat an outdoor grill to medium-high heat. When ready to serve, brush a small amount of oil on the lobster meat and place the lobsters meat side down on the hot grill. Grill until lobster meat is lightly charred, about 4 minutes. Turn and cook the shell side until lobster is heated through, about 3 minutes more. Remove the lobster meat from the shell. Add the mint to salsa, mix, and put on serving plates. Serve the lobster meat on top of the salsa. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 34088,"Shrimp Spring Rolls with Cucumber-Yogurt Dip 1 (4-inch) piece hothouse cucumber, finely diced 1/3 cup lowfat plain yogurt 1/3 cup mayonnaise 1 teaspoon fresh lemon juice 1/4 teaspoon hot chili oil Spring Rolls 1 medium shallot, roughly chopped 2 cloves garlic, peeled 1 large carrot, peeled, and cut into 2-inch pieces 1 cup (3 1/2 ounces) assorted mushrooms, such as shiitake, cremini, and button 3/4 pound medium shrimp, peeled and deveined 2 tablespoons sugar 2 tablespoons soy sauce 1/2 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 16 spring roll wrappers 1 egg, beaten 1 1/2 cups cooked cellophane noodles or bean threads, cut into 2-inch pieces Vegetable oil, for frying Instructions: For the Cucumber-Yogurt Dip: Combine all the ingredients in a small bowl. Cover and refrigerate until ready to use. For the Spring Rolls: In the bowl of a food processor, pulse together the shallot, garlic, and carrot until finely chopped. Add the mushrooms and pulse until coarsely chopped. Add the shrimp, sugar, soy sauce, salt, and pepper. Pulse until the shrimp is chopped into 1/4-inch pieces. Place a spring roll wrapper on a work surface. Brush the edges with the beaten egg. Place a heaped tablespoon of the filling about 1-inch from the closest edge of the wrapper. Spread the filling into a log, approximately 4 1/2-inches long and 1-inch wide. Place a heaped tablespoon of the cooked noodles on top. Fold the closest edge of the wrapper over the filling. Fold the right and left edges of the wrapper over the filling. Roll up the spring roll tightly and place, seam side down, on a parchment paper-lined baking sheet until ready to cook. Repeat with the remaining spring roll wrappers. In a high-sided saucepan, heat the vegetable oil over medium-high heat until it registers 375 degrees F on a deep-fry thermometer. Cook the spring rolls, in batches, for 2 to 3 minutes, turning occasionally, until golden brown. Drain on paper towels. Cut the spring rolls in half diagonally and transfer to a serving platter. Serve immediately with the Cucumber-Yogurt Dip. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 34089,"Doughnut Pan Egg Sandwiches Nonstick cooking spray, for the pan 5 large eggs
Kosher salt and freshly ground black pepper
4 strips crispy cooked bacon, crumbled
1/2 teaspoon finely chopped fresh chives
6 mini bagels
6 slices American cheese, torn into quarters
1 tablespoon unsalted butter, at room temperature
Ketchup, for serving
Instructions: Preheat the oven to 300 degrees F. Lightly coat a 6-cavity nonstick doughnut pan with nonstick spray. Crack the eggs into a large liquid measuring cup and whisk until no streaks remain; sprinkle with salt. Divide the eggs among the cavities of the doughnut pan and top with the bacon and chives. Carefully place the pan on a sheet tray and bake until the eggs are set and slightly puffed up, 8 to 10 minutes. Cool slightly, then remove the eggs from the doughnut pan.
Meanwhile, split open the bagels. Top the bottom halves with American cheese pieces and transfer to a sheet tray. Spread the top halves with butter and place them butter-side down on the sheet tray. Bake until the cheese is melted and the buttered bagels are starting to turn golden brown, about 4 minutes.
Top the cheese half of a bagel with an egg ring and drizzle on some ketchup. Season with salt and pepper and cover with the butter half of the bagel. Repeat with the remaining bagels, egg rings and ketchup to make 5 more sandwiches.
","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 34090,"Tomato, Caramelized Onion, and Stilton Pizza 3 tablespoons butter 1 large yellow cooking onion, diced 1/4 cup cornmeal, or flour 1 (4-inch) ball prepared dough, let rise to room temperature 2 tablespoons olive oil 3 medium tomatoes, thinly sliced 4 ounces Stilton, crumbled Salt and freshly ground pepper Instructions: Caramelize onion by melting 3 tablespoons butter in a saute pan over medium heat. Add onion. Cook for 15to 20 minutes, or until onion is a deep brown, stirring occasionally. Remove from heat and reserve. Sprinkle your rolling surface with a handful of cornmeal or flour. Place dough in the middle of the surface. Roll dough out gently 1/4-inch thick, into either a 12-inch rectangle or circle. Brush both sides with olive oil and set aside until ready to grill. If you are grilling on a charcoal grill, set coals on one side of the grill. Place dough directly on the cooking grate over medium heat for 1 to 3 minutes, until the crust is well marked and browned. Flip dough and spread tomato slices evenly over crust. Sprinkle onion over top, then sprinkle cheese over the top. Move to indirect heat (for charcoal: the side of charcoal grill that has no coals. For gas: turn off burner directly under pizza). Cover grill and cook for 5 to 10 minutes, or until bottom is well browned, and cheese is fully melted. Remove from grill, season with salt and pepper and slice. Serve immediately ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]

" 34091,"Zucchini Ribbons with Herbed Butter 2 zucchini 2 tablespoons butter 2 tablespoons olive oil 1 shallot, minced 1 tablespoon chopped fresh basil 1 tablespoon chopped fresh parsley
Kosher salt and freshly ground black pepper Instructions: Slice the zucchini into long ribbons 1/16-inch thick using a mandoline slicer.
Add the butter and oil to a large saute pan over medium-high heat. Add the shallots then the zucchini in two batches and toss through the hot butter and oil, using tongs, until soft, a good 4 to 5 minutes. Add the basil, parsley and lemon zest at the very end. Season the zucchini with salt and pepper and stir. Transfer to a serving bowl. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gruner Veltliner]" 34092,"Twice-Baked Potatoes with Mushrooms and Prosciutto 4 russet potatoes 3 tablespoons extra-virgin olive oil, plus 3 tablespoons 1 small onion, chopped 8 ounces small mushrooms, such as cremini or button, sliced 3 cloves garlic, minced 1/4 teaspoon kosher salt, plus more for seasoning 1/4 teaspoon freshly ground black pepper, plus more for seasoning 1 stick (1/2 cup) unsalted butter, melted 1 1/2 teaspoons dried oregano 2 cups (8 ounces) shredded extra-sharp Cheddar 4 thin slices prosciutto, halved 1/3 cup chopped fresh flat-leaf parsley Instructions: Put an oven rack in the center of the oven. Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper. Using the tines of a fork, prick the skins of the potatoes all over and arrange on the prepared baking sheet. Bake for 1 to 1 1/4 hours until tender and cooked through. Remove from the oven and let cool until warm enough to handle, about 20 minutes. While the potatoes are cooling, in a medium skillet, heat 3 tablespoons of olive oil over medium-high heat. Add the onion and cook, stirring frequently, until soft, about 5 minutes. Add the mushrooms, garlic, 1/4 teaspoon salt and 1/4 teaspoon pepper. Cook until the mushrooms are golden and most of the liquid has evaporated, about 6 minutes. Put the mixture into a medium bowl. Cut the potatoes in half lengthwise and, using a small spoon, scoop out all but 1/4-inch of the flesh. Add the potato flesh to the mushroom mixture. Add the butter, oregano, and 1 cup of the cheese. Mix well. Season with salt and pepper, to taste. Arrange the potato halves, cut side up on the baking sheet. Using a pastry brush, brush both sides of the potatoes with the remaining 3 tablespoons of olive oil and season the inside with salt and pepper, to taste. Spoon the mushroom mixture into each potato half. Arrange 1 half-piece of prosciutto on top and sprinkle with the remaining cheese. Bake until the cheese is melted and the prosciutto is crispy, about 20 to 25 minutes. Remove from the oven, transfer to a serving platter, garnish with chopped parsley and serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Gavi]" 34093,"Fish Tacos 1 cup medium diced cooked red beets 1 cup medium diced pineapple 1/2 cup medium diced red onion 1/4 cup lime juice 1/4 cup olive oil 1 tablespoon kosher salt 1 serrano pepper, finely diced 1/4 bunch fresh cilantro, finely chopped 1/2 cup sour cream 1/2 cup mayonnaise 2 tablespoons chipotle chiles with their sauce, from a can of chipotles in adobo 2 tablespoons lime juice 2 teaspoons sugar 1 teaspoon kosher salt Oil, for frying 1 1/2 cups all-purpose flour 1/4 cup cornstarch 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon kosher salt, plus additional for sprinkling 1 pound snapper fillets, cut into 4-inch strips 8 corn tortillas, warmed Instructions: For the beet salsa: Add beets, pineapple, red onion, lime juice, oil, salt, serrano and cilantro to a large bowl. Fold to combine. Taste and season as necessary. For the pink mayo: Add sour cream, mayonnaise, chipotles, lime juice, sugar and salt to a blender and blend until smooth and combined. For the fish: Preheat oil in a deep-fryer to 360 degrees F. Add flour, cornstarch, baking powder, baking soda, salt and 1 1/2 cups water to a medium bowl. Whisk to combine. Working in batches, dip strips of snapper into the batter and immediately into the fryer, being careful not to overcrowd the fryer. Fry, turning once, until golden brown and crispy on all sides, about 4 minutes. Remove to a paper towel lined plate to drain and sprinkle with salt. Serve 1 to 2 pieces of fish on a tortilla. Top with beet salsa and pink mayo. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 34094,"Brown Rice with Hazelnuts 1 cup chopped hazelnuts (recommended: Diamond) available on baking aisle 3 cups chicken stock 2 tablespoons butter or extra-virgin olive oil 1 1/2 cups brown rice (recommended: Uncle Ben?s or Near East) 2 tablespoons chopped flat-leaf parsley Instructions: Toast nuts in a small pan over low heat then remove from heat and reserve. Bring 3 cups stock and 2 tablespoons butter to a boil. Add rice, stir, then return to boil, cover and reduce heat. Simmer rice 17 to18 minutes, until tender and liquid is absorbed. Remove from heat. Add nuts and parsley as you fluff rice with fork. Transfer to serving dish. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]" 34095,"Slow-Cooker Chicken and Dumplings 3 carrots, sliced 3 stalks celery, sliced 1 1/2 pounds skinless, boneless chicken thighs (5 or 6) 2 cloves garlic, chopped Pinch of red pepper flakes Kosher salt and freshly ground pepper 2 1/2 cups low-sodium chicken broth 3 tablespoons all-purpose flour 20 frozen cheese-filled mini pierogi (from one 12-ounce package) 2/3 cup frozen peas 2/3 cup heavy cream 1/4 cup roughly chopped fresh dill Instructions: Put the carrots and celery in a 6- to 8-quart slow cooker. Top with the chicken; sprinkle with the garlic, red pepper flakes, ? teaspoon salt and a few grinds of pepper. Whisk the broth with the flour in a medium bowl until smooth; pour over the chicken. Cover and cook on low, 7 hours. About 20 minutes before serving, bring a medium pot of salted water to a boil. Add the pierogi and cook as the label directs. Drain. Uncover the slow cooker and stir, breaking up the chicken. Add the pierogi, peas and heavy cream and stir. Let stand, uncovered, 10 minutes. Stir in the dill; season with salt and pepper. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 34096,"Chicken Marbella One 4- to 5-pound chicken, cut into 8 pieces Kosher salt and freshly ground black pepper 1/2 cup olive oil 1/2 cup balsamic vinegar 1/2 cup pitted dates, quartered 1/2 cup pitted Cerignola olives, halved 1/4 cup capers with brine 1/4 cup chopped fresh Italian parsley 1 tablespoon dried oregano 8 cloves garlic, peeled and finely pureed or grated 2 bay leaves 2 tablespoons light brown sugar 1/2 cup white wine Instructions: Arrange the chicken in a large baking dish and sprinkle generously with salt and pepper. Combine the olive oil, vinegar, dates, olives, capers with their brine, parsley, oregano, garlic and bay leaves in a large bowl. Pour the mixture evenly over the chicken. Flip and rotate the chicken to coat it completely. Cover and refrigerate overnight. When you are ready to cook the chicken, preheat the oven to 350 degrees F. Let the chicken sit at room temperature while the oven preheats. Arrange the chicken pieces so that they are all skin-side up. Spoon the marinade from the bottom of the dish over the chicken. Sprinkle the chicken with the brown sugar. Pour the wine around the chicken. Bake, basting every 10 to 15 minutes with the pan juices, until the chicken is brown on top, the juices run clear when pierced and the internal temperature is 165 degrees F, 50 to 60 minutes. Baste the chicken with its juices, then transfer it to a large platter. Spoon the olives, capers and dates over the chicken with a slotted spoon, only including a little of the sauce. Serve the remaining sauce on the side, if desired. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Rioja]" 34097,"Blue Crab Dip 1 cup fresh crabmeat 1 cup mayonnaise 1 cup cheddar cheese, grated 1/2 cup scallions, minced Freshly ground black pepper Instructions: Mix the crabmeat, mayonnaise and grated cheese in the top of a double boiler. Cook over medium heat until melted through. Stir in scallions and black pepper. Spoon onto toasted baguette or crackers. Serve hot. ","[Chardonnay, Sauvignon Blanc, Riesling]" 34098,"Bobby's Signature Mojito 2 lime wedges 6 mint leaves 4 Thai basil leaves 1 tablespoon Ginger Simple Syrup, recipe follows 1 ounce club soda 1 ounce white rum Fine sugar Ice Coconut milk 1/2 cup sugar 1/2 cup water 1 (2-inch) piece ginger, thickly sliced Instructions: Place the lime, mint and Thai basil in a cocktail shaker and muddle well. Add Ginger Simple Syrup, club soda, and rum and shake well. Rim a glass with fine sugar and fill with ice. Pour drink over ice. Float coconut milk on top of the drink. Combine all ingredients in a small saucepan. Bring to a boil and cook until the sugar is dissolved. Remove from the heat and cool. Once cool, strain out the ginger. ","[Grenache, Sauvignon Blanc, Pinot Grigio, Ros]" 34099,"Creamy Ham and Penne Pasta 8 ounces dry penne pasta, uncooked 1/2 cup frozen green peas 1 can (10 oz each) Ro*Tel? Mild Diced Tomatoes & Green Chilies, undrained 1 pkg (8 oz each) 1/3 less fat cream cheese (Neufchatel), cubed 1/2 cup shredded sharp Cheddar cheese 3/4 cup chopped fully cooked lean ham Instructions:

1. Cook pasta according to package directions, omitting salt; add peas last 2 minutes of cook time. Drain; set aside and keep warm.
2. In pan used for pasta, combine all remaining ingredients. Cook and stir over medium heat until cheese melts and mixture is bubbly. Stir in pasta and peas. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 34100,"Fresh Dill Sauce 1/2 cup good mayonnaise, such as Hellmann's 1/2 cup sour cream 1/2 cup plain yogurt, such as Stonyfield 2 tablespoons cream cheese, at room temperature 1/2 cup chopped scallions, white and green parts (4 scallions) 1/2 cup minced fresh dill 1/4 cup minced fresh flat-leaf parsley 1 teaspoon grated lemon zest 2 tablespoons freshly squeezed lemon juice Kosher salt and freshly ground black pepper 1 cup seeded, grated hothouse cucumber Instructions: Place the mayonnaise, sour cream, yogurt, cream cheese, scallions, dill, parsley, lemon zest, lemon juice, 2 teaspoons salt, and 1 teaspoon pepper in the bowl of a food processor fitted with the steel blade. Puree for a few seconds, until well mixed. Add the cucumber and puree for another few seconds, until combined. Pour into a container and refrigerate for a few hours to allow the flavors to develop. ","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]" 34101,"Lemon Meringue Pie One 9-inch frozen pie crust 1 tablespoon plus 1/2 teaspoon powdered unflavored gelatin Zest of 3 lemons plus 3/4 cup plus 2 1/2 tablespoons fresh lemon juice
   1 cup plus 1 tablespoon granulated sugar
   3 large eggs
   2 sticks (1 cup) unsalted butter, at room temperature 2 1/2 cups granulated sugar 4 large egg whites 1 teaspoon cream of tartar
   Instructions: For the crust and lemon curd filling: Bake the crust according to the package instructions. Let cool. Add 1/4 cup water to a bowl and sprinkle with the gelatin. Let the gelatin bloom while you prepare the filling. In a pot, bring the lemon zest and juice and half of the sugar to a boil. In a separate bowl, vigorously whisk the eggs with the remaining sugar until completely incorporated. Bring the pot off the heat and let cool slightly. Slowly add the egg and sugar mixture to the pot, whisking continually. Using a candy thermometer, heat the mixture to 185 degrees F, whisking vigorously. Add the bloomed gelatin and butter. Mix thoroughly using an immersion blender. Strain, then pour into the pie shell. Refrigerate until completely set, about 1 hour. For the meringue: Mix the sugar and 1/2 cup water in a pot and heat to 248 degrees F. In a stand mixer with the whisk attachment, combine the egg whites and cream of tartar. Whisk on medium speed until soft peaks form. Switch the speed to high, slowly add the sugar and water mixture in a thin steam and whisk until fully incorporated and stiff peaks form. Spread the meringue generously on the pie and style using a palette knife (offset spatula) as desired. With a kitchen blowtorch, gently go over the meringue until a toasted color is achieved. Or place under the boiler until browned, 2 to 3 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]

" 34102,"Salmon Burgers with Tartar Sauce and Slaw 3 tins (150 grams/5 1/2 ounces each) sockeye salmon, drained 2 green onions, thinly sliced 1/4 cup minced bell pepper 2 to 3 teaspoons minced red finger chili or jalape?o pepper 1 clove garlic, finely minced 1 tablespoon finely chopped parsley 1 tablespoon finely chopped dill 2 tablespoons plain breadcrumbs 1 to 2 eggs 1/2 teaspoon kosher salt Freshly ground black pepper 2 tablespoons (30 milliliters) olive oil 4 hamburger buns 1/3 cup (80 milliliters) mayonnaise 1/4 cup finely chopped dill pickles 1 tablespoon finely chopped dill 1 tablespoon finely chopped parsley 1 tablespoon chopped capers 1/2 teaspoon Dijon mustard 1/2 lemon, zested and juiced Kosher salt Freshly ground black pepper 1 tablespoon (15 milliliters) mayonnaise 1 tablespoon (15 milliliters) sour cream 1/2 teaspoon white or cider vinegar 1 teaspoon Dijon mustard 1/2 teaspoon sugar 1/4 teaspoon onion powder 2 cups finely shredded cabbage, preferably savoy 1 carrot, peeled and shredded Kosher salt Freshly ground black pepper Instructions: For the burgers: In a large bowl, flake the tinned salmon and break up any bones. Add the green onions, bell pepper, chili pepper, garlic, parsley, dill, breadcrumbs and 1 egg. Season with salt and pepper and mix well to combine. If the mixture seems dry, add another egg. Preheat the oil in a large nonstick skillet over medium-high heat. Divide the salmon mixture into 4 equal portions and shape into patties. Add to the pan and cook for 3 to 4 minutes per side, or until golden brown and crisp. Meanwhile, for the tartar sauce: Mix together the mayonnaise, pickles, dill, parsley, capers, Dijon, lemon zest and lemon juice. Season to taste with salt and pepper. For the slaw: Whisk together the mayonnaise, sour cream, vinegar, Dijon, sugar and onion powder in a large bowl. Add the cabbage and carrot and toss to combine. Season to taste with salt and pepper. If desired, toast the buns in a skillet or under the broiler before assembling the burgers topped with tartar sauce and slaw. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 34103,"Grilled Zucchini with Yummy Lemon Salt 6 medium zucchini 1/4 cup olive oil Kosher salt and freshly ground pepper
Grated zest of 3 lemons (about 3 tablespoons), plus juice of 2 lemons Instructions: Lop off the tops and bottoms of the zucchini and quarter them lengthwise. Place in a very large resealable plastic bag (or two regular-size bags). Drizzle in the olive oil, then add 1 teaspoon salt,1 teaspoon pepper, 1 tablespoon lemon zest and the lemon juice. Seal the bag and smoosh everything around a bit so that the zucchini is coated. Set aside for 15 to 20 minutes to marinate. Preheat a grill to medium. Grill the zucchini, turning, until nice and tender, being careful not to burn it, 12 to 15 minutes. Remove the zucchini to a plate as it gets done. Pile up the rest of the lemon zest on a cutting board and sprinkle 1 tablespoon salt on top. Use a knife to chop the salt and zest together until it becomes lemon salt. Add more salt if it needs it. Sprinkle the lemon salt over the grilled zucchini. ","[Vermentino, Sauvignon Blanc, Pinot Grigio, Ros]" 34104,"Prebaked Pie Shell 2 cups all-purpose flour 1/2 cup lard 2 1/2 tablespoons unsalted butter 1/2 teaspoon salt About 1/2 cup iced water Instructions: In a large bowl, combine the flour with the lard, butter, and salt. Mix lightly with your fingertips until the dough forms grape-sized pieces. You should still be able to see chunks of fat. Stir in the iced water. Lightly knead, handling the dough as little as possible, until the dough forms a ball. Add a little more iced water if necessary. Transfer to a plastic bag and shape into a log. Cut into 2 pieces and place each inside an airtight bag. Seal the bags, pressing out any air, and chill for 1 hour or as long as 3 days. The pie dough can be frozen for as long as a week. Roll out half of the dough to a 12 inch round about 1/8 inch thick and use it to line a buttered and floured 10 inch pie pan, pressing the dough well into the bottom and up the sides without stretching. Chill for 30 minutes. Preheat the oven to 350 degrees. Cut out a circle of aluminum foil or parchment paper and fit it into the chilled pie shell. Fill with rice, beans, or ceramic pie weights and bake the pie shell for about 15 minutes, or until the edges are just golden and beginning to pull away from the sides of the pan. Remove the paper and the weights and return the shell to the oven to finish cooking for 5 to 10 minutes more. Cool on a rack. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 34105,"Sparkling Cider 1 quart fresh apple cider 1/2 cup whiskey 1 bottle dry sparkling wine Frozen cranberries, for garnish Instructions: Combine the apple cider and whiskey in a small pitcher. Fill the champagne glasses 2/3 up with the cider and whiskey mix. Top each glass with sparkling wine and garnish with a few frozen cranberries. ","[Champagne, Prosecco, Cava]" 34106,"Hot Chocolate Jars 4 (8-ounce) jelly jars with lids 2 cups cocoa powder 1 cup sugar 4 teaspoons ground cinnamon 1 cup mini marshmallows Instructions: Into each jar, layer 1/4 cup sugar, 1/2 cup cocoa powder, 1 teaspoon cinnamon, and 1/4 cup of marshmallows. Repeat with remaining jars and ingredients. Screw on the lids and affix a label with the recipe below: To serve: Remove the marshmallows to a plate and mix together the remaining ingredients in the jar. Bring 1 cup of milk to a simmer over low heat. Add 3 tablespoons of hot cocoa mix and stir until completely combined. Pour into cups or mugs and top with marshmallows before serving. ","[Merlot, Cabernet Sauvignon, Malbec, Zinfandel]" 34107,"Creole Sauce 2 tablespoons olive oil 1 cup chopped onions 1/2 cup chopped celery 1/2 cup chopped green bell peppers Freshly ground black pepper 2 tablespoons chopped garlic 2 cups peeled, seeded and chopped Italian plum tomatoes 1/4 cup chopped basil leaves 1 tablespoon chopped fresh oregano leaves 2 teaspoons chopped fresh thyme leaves Cayenne 2 teaspoons Worcestershire sauce 3 cups chicken stock 1/2 cup chopped green onions 6 tablespoons butter, at room temperature Salt Instructions: In a saucepan, with a lid, over medium heat, add the oil. When the oil is hot, add the onions, celery, and green peppers. Season with salt and pepper. Saute the vegetables for 2 to 3 minutes or until the vegetables start to wilt. Stir in the garlic, tomatoes, and herbs. Continue to saute for 1 minute. Season the vegetables with salt, pepper and cayenne. Stir in the Worcestershire sauce and stock. Bring the liquid to a boil and reduce to a simmer. Cook for 12 minutes, covered, stirring occasionally. Stir in the green onions and stir in the butter. Serve warm. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Rioja]" 34108,"The Calvert (Stink's Favorite) 2 tablespoons balsamic mayonnaise 1 (5-inch) round rosemary focaccia 5 slices Monterey Jack cheese 4 ounces oven-roasted turkey, sliced 2 pieces applewood smoked bacon, cooked until crisp 1/2 avocado, sliced into thin strips Instructions: Spread the balsamic mayonnaise on the inside of top and bottom of focaccia. Place with mayonnaise sides facing up on a flat top grill at 350 degrees F. Drape 2 slices of cheese over top and 2 slices over bottom of roll so as to cover the entire surface area. Place dome over focaccia to facilitate melting and even heat. While cheese is melting, place turkey on grill to warm. Place bacon in an \x\ over the turkey. Cover with avocado and remaining cheese. Once cheese is melted all around (focaccia and turkey) assemble the grilled cheese and close. Place finished sandwich in a panini grill until roll is crisp and has added squishiness! EAT!!! ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 34109,"Spinach and Smoked Gouda Crustless Quiche 2 tablespoons unsalted butter, softened 4 tablespoons freshly grated Parmesan cheese 1 (10-ounce) box frozen spinach, thawed 2 large eggs 2 egg yolks 2 cups half-and-half 4 ounces grated smoked Gouda cheese, about 1 cup 2 tablespoons all-purpose flour Generous pinch freshly grated nutmeg Kosher salt and freshly ground black pepper 3/4 cup chopped trimmed scallions, white and green, about 8 1 teaspoon paprika Instructions: Preheat oven to 400 degrees F. Brush a 9-inch glass or ceramic pie pan with the soft butter and sprinkle half the Parmesan on top. Place the pan on a baking sheet. Squeeze the spinach in batches, very firmly by hand, to remove excess water. Put spinach in a food processor, along with the eggs, egg yolks, half-and-half, Gouda, flour, nutmeg, and salt and pepper to taste. Pulsing until mixture is an even green color with bits of spinach, about 30 seconds. Add the scallions and pulse briefly to mix. Pour mixture into the prepared pan. Sprinkle the top with the remaining 2 tablespoons Parmesan and paprika. Place on the lower rack of the oven bake until quiche is just set in the center, about 40 to 45 minutes. Cool completely on a rack before serving. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 34110,"Microwave Tomato Sauce 2 (28-ounce) cans whole peeled tomatoes Instructions: Pour tomatoes into a strainer that has been fitted over a microwave proof bowl. Using your hands, crush the tomatoes. Press all juices into bowl. Set crushed tomatoes aside. Place bowl with tomato juices in microwave and cook on high until thickened to consistency of ketchup, about 20 to 25 minutes. Add crushed tomatoes to sauce. Cool to room temperature. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc]" 34111,"Rainy Day Chicken and Rice Soup 2 tablespoons dried parsley 1/2 teaspoon pepper 1/2 yellow onion, finely chopped 4 boneless, skinless chicken breast halves 5 chicken bouillon cubes 6 carrots, peeled and sliced 4 medium red potatoes, peeled and cubed 6 ounces fettuccine noodles 3/4 cups instant rice, uncooked One 12-ounce brick processed cheese, cubed (about 3 cups), such as Velveeta Instructions: In a large stockpot combine the parsley, pepper, onion, chicken, bouillon cubes and 10 cups water. Bring to a boil and cook for about 30 minutes. Remove and reserve the chicken from the broth, then strain the broth into a large bowl. Discard the onion mixture. Allow the chicken to cool and cut into cubes. Measure the broth and add water so that you have 8 cups of liquid in the large stockpot. Add the carrots and potatoes, bring to a boil and cook until the potatoes are done, about 20 minutes. Add the noodles and cook for 10 minutes more. Remove the pot from the heat and add the rice and reserved chicken. Stir the mixture and let it stand for 10 minutes before serving. Garnish with cubed cheese. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Chianti]" 34112,"Hot and Sour Shrimp Soup 1 pound medium shrimp 2 fresh lemongrass stalks 4 fresh or dried kaffir lime leaves, or 1 tablespoon finely grated lemon zest 6 cups chicken stock 1 tablespoon fish sauce, or salt, to taste 3 tablespoons lime juice, or to taste 1 teaspoon cl paste 1 (15-ounce) can straw mushrooms, or 12 medium fresh mushrooms 3 fresh hot green chiles, for garnish 3 tablespoons fresh cilantro leaves, for garnish Instructions: Wash the raw shrimp, then peel and devein, saving the peelings. Wash the shrimp again, drain and pat dry. Cover and refrigerate. Cut each lemongrass stick into 3 (2-inch) pieces, starting from the rounded bottom end; discard the straw-like top. Lightly crush the 6 pieces with a heavy pestle, a mallet, or the blade of a knife. Combine the lemongrass, kaffir lime leaves, the stock, and shrimp peelings in a pan. Bring to a boil. Lower the heat and simmer very gently for 20 minutes. Strain this stock and return to the rinsed-out pan. Add the fish sauce, lime juice, and cl paste. Stir and taste again, adding more fish sauce or lime juice if required. Drain the straw mushrooms and add them to the seasoned stock. If using fresh mushrooms cut into quarters, drop into lightly salted boiling water, and boil for 1 minute. Drain and add to the seasoned stock. (The soup may be prepared to this stage several hours ahead if necessary and refrigerated.) Prepare the garnishes shortly before you are ready to serve the soup. Cut the green chilies into very fine rounds, and wash and dry the cilantro leaves. Just before serving, heat the stock with the mushrooms in it. When it begins to bubble, drop in the peeled shrimp. Cook over a medium heat for about 2 minutes or just until the shrimp turn opaque. Serve the soup immediately in individual bowls, garnished with the green chiles and cilantro leaves. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 34113,"Sweet Potato Cheesecake 1 medium sweet potato 1 loaf pound cake (about 20 thin slices) 3 (8-ounce) packages cream cheese, at room temperature 1 cup granulated sugar 3 eggs 1 cup heavy cream 1 teaspoon lemon extract 2 teaspoons vanilla extract 2 teaspoons ground nutmeg Instructions: Boil the sweet potato until tender, about 20 to 30 minutes. Cool, peel, mash, and set aside. (Should yield about 1 cup). Preheat oven to 350 degrees F. Line 2 (9-inch) pie plates with thin slices of pound cake. Firmly press into bottom of pans. Set aside. In a large bowl, beat cream cheese until fluffy. Gradually add sugar. Mix well. Add eggs, 1 at a time, beating well after each. Pour in cream. Mix well. Add mashed sweet potato. Mix well. Stir in lemon extract, vanilla extract, and nutmeg. Mix well. Pour into lined pans. Bake 45 minutes to 1 hour, or until center is almost set. Remove from the oven and cool at least 1 hour. Remove from pan, if desired, and refrigerate until ready to serve. Garnish as desired. ","[Chardonnay, Riesling, Gewrztraminer, Moscato]" 34114,"Pineapple Mojito Gelatin Shot 12 fresh mint leaves 3 tablespoons fresh-squeezed lime juice 3 tablespoons pineapple juice 1 box lime gelatin 1 box pineapple gelatin 1 teaspoons sugar 1 cup boiling water 1/4 cup light rum Instructions: 10 to 12 small plastic cups or shot glasses Bruise the mint leaves in the bottom of a cocktail shaker. Add the lime juice, pineapple juice and shake the 2 together. In a medium bowl combine the lime and pineapple gelatins, and the sugar. Stir in the boiling water and whisk until the sugar dissolves. Stir in the rum and pour into the plastic shot glasses. Refrigerate until set, about 3 hours. Enjoy! ","[Moscato, Sauvignon Blanc, Pinot Grigio, Cava]" 34115,"Cuban Pork Adobo Salad 4 New York (top loin boneless) pork chops, 3/4-inch thick 2/3 cup lime juice* 3 cloves garlic, minced 1 teaspoon ground cumin 1/2 to 1 teaspoon salt 1/4 teaspoon ground black pepper 4 (1/2-inch-thick slices) cored fresh pineapple 5 ounces arugula, watercress, or assorted baby greens 1 (14.5-ounce) can black beans, drained and rinsed 1/2 of small red onion, cut into thin slivers 3 tablespoons olive oil (plus oil for the grill grate) 1 teaspoon honey Instructions: For the dressing-marinade mixture, in a small bowl whisk together lime juice, garlic, cumin, salt, and pepper. Reserve 1/4 cup of the mixture for the dressing in the refrigerator. For the marinade, transfer remaining mixture to a self-sealing plastic bag. Add chops; seal bag and refrigerate for 2 to 4 hours. Prepare a medium-hot fire with charcoal or preheat gas to medium high. Lightly oil grill grate. Remove chops from marinade (do not pat dry), discarding marinade from the bag. Grill chops and pineapple directly over heat, turning once, until internal temperature of pork on a thermometer reads between 145 degrees F. (medium rare) and 160 degrees F. (medium), followed by a 3-minute rest, about 8 to 11 minutes. Plate greens on 4 dinner dishes. Divide pineapple, black beans, and onion onto plates. Top with pork chops. For the dressing, whisk the 3 tablespoons of oil and honey into the reserved dressing mixture; drizzle atop salads. *Cuban cooking often calls for sour orange juice, which is less sweet and more acidic than common orange juice. If you can find sour oranges, such as Seville or Bergamont, substitute this juice for the lime juice. You can also use half lime juice and half orange juice. ","[Rioja, Tempranillo, Garnacha, Pinot Noir]

" 34116,"Cherry Cola Float 1 cup sugar 1/4 cup maraschino cherry syrup, plus cherries for garnish 1 cup half-and-half 1/4 teaspoon vanilla extract 1 liter cola, chilled 4 ounces vanilla vodka, optional Instructions: In a small pan over medium heat, add the sugar and 2 cups water and stir to dissolve. Bring to a boil, remove from the heat, and cool. In the saucepan with the cooled sugar syrup, whisk in the maraschino cherry syrup, half-and-half, and vanilla. Pour into an 8 by 8-inch cake pan and freeze for at least 2 hours or overnight. Fill 4 tall glasses 3/4 full with cola. Add 2 scoops of the frozen cherry mixture to each glass and top with a cherry. Add 1-ounce vanilla vodka, if using, to each glass. Scrape the remaining frozen cherry mixture into a resealable freezer container and keep in the freezer for up to 1 week. ","[Merlot, Cabernet Sauvignon, Malbec, Zinfandel]" 34117,"Skewered Greek Salad 24 grape or small cherry tomatoes 3 ounces feta cheese, cut into 12 (1/2-inch) cubes 12 pitted kalamata olives 1/2 small red or sweet onion, cut into 12 (1/2-inch) pieces 2 teaspoons chopped fresh oregano leaves 2 teaspoons lemon juice 2 teaspoons red wine vinegar 2 teaspoons chopped fresh oregano leaves 2 tablespoons extra-virgin olive oil Salt and freshly ground black pepper Instructions: For the Skewers: Thread the skewers starting with a tomato, then a piece of feta cheese, an olive, a piece of onion and finish with another tomato. Repeat with the remaining ingredients. For the Vinaigrette: In a small bowl, mix together the lemon juice, red wine vinegar and oregano. Whisk in the olive oil until the mixture thickens. Season with salt and pepper, to taste. Arrange the skewers on a serving platter. Spoon the vinaigrette over the skewers and sprinkle with the chopped oregano. ","[Ros, Vermentino, Sauvignon Blanc, Grner Veltliner]" 34118,"Quick and Easy Bolognese 2 tablespoons extra-virgin olive oil 3 cloves garlic, finely chopped 1 medium onion, chopped Kosher salt and freshly ground black pepper 2 pounds meatloaf mix (equal parts ground beef, pork and veal or turkey) 3 tablespoons tomato paste 1 1/2 cups white wine 2 tablespoons Worcestershire sauce 1 1/2 cups milk 1 tablespoon cocoa powder 1 pound corkscrew pasta Shaved Parmesan and chopped fresh parsley, for serving Instructions: Heat the oil in a large, heavy pot over medium-high heat. Add the garlic, onions, 1 teaspoon salt and 1/2 teaspoon pepper and cook, stirring occasionally, until golden, 6 to 8 minutes. Stir in the meatloaf mix and cook, breaking up lumps with a wooden spoon, until any liquid evaporates and the meat is dry, 10 to 12 minutes. Stir in the tomato paste and brown, scraping the bottom of the pot, about 4 minutes. Stir in the wine and Worcestershire and bring to a simmer. Simmer the sauce until the liquid is reduced by half, about 6 minutes. Stir in the milk, cocoa powder, 3/4 teaspoon salt and 1/2 teaspoon pepper. Bring to a boil and cook until the sauce is slightly thickened, about 5 minutes. Meanwhile, bring a large pot of salted water to a boil. Cook the pasta in the water according to package directions until al dente. Then drain and immediately transfer to serving plates. Top with the Bolognese and sprinkle with shaved Parmesan and parsley. ","[Barolo, Barbaresco, Chianti, Tempranillo]" 34119,"Leek, Potato and Asparagus Soup 2 tablespoons vegetable oil or olive oil 1/4 stick (1 ounce) butter 2 large leeks, washed and chopped (you can use the green tops, but wash them well since they are quite sandy) 1 celery stalk, chopped 1 large onion, chopped 2 large potatoes, peeled and cut into 1-inch cubes 1 1/2 cups water 1/2 to 3/4 pound asparagus, cut into 1/2-inch pieces, with tips intact 2 cups milk 1/2 cup heavy cream Salt and freshly ground black pepper to taste 3 whole green onions, chopped, for garnish Instructions: Put the oil, butter, leeks, celery and onion in a large pot. Cover and cook about 8 minutes, stirring every minute or so, until the onion is translucent and the leeks have softened. Add the potatoes and water. Bring to a boil, lower the heat to medium, and cook until the potatoes are soft, about 12 to 15 minutes. Add the asparagus, milk and cream. Stir and cook, covered, at least 5 minutes longer. Season with salt and pepper, and sprinkle the chopped green onions on top of the soup just before serving. Wonderful soup! ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 34120,"Newspaper Nuts: Indian Spiced Nuts with Coconut 1 cup unsalted roasted peanuts 1 cup chopped pecans 4 tablespoons shredded coconut (either fresh or the unsweetened desiccated kind) 2 tablespoons vegetable oil 1 tablespoon ground coriander 1 tablespoon ground cumin 2 teaspoons garam masala, store-bought or homemade, recipe follows 2 teaspoons kosher salt 1/4 cup green cardamom pods, shelled, husks discarded (about 2 tablespoons of seeds) 3 tablespoons whole cloves 4 large black cardamom pods, shelled, husks discarded (about 1 tablespoon of seeds), optional 3 large cinnamon sticks (if you have the kind you get at Indian stores, it's about 3 tablespoons of cinnamon bark bits) Instructions: Preheat the oven to 250 degrees F. Line a baking sheet with parchment paper. Mix the peanuts, pecans, coconut, oil, coriander cumin, garam masala and salt together and pour onto the baking sheet. Toast for 40 minutes, rotating the baking sheet halfway through for even baking. Remove from the oven and allow it to cool. If you're taking them to the beach, make little parchment cones and pour some nuts into each one! Add the green cardamom seeds, cloves, black cardamom seeds and cinnamon sticks to a spice/coffee grinder and grind until fine. Store in an airtight container away from direct sunlight.
","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 34121,"Yellow Cake with Chocolate Buttercream Frosting 2 sticks (1 cup) unsalted butter, softened, plus more for greasing the pan 4 cups cake flour, plus more for flouring the pan 4 teaspoons baking powder
1 1/2 teaspoons kosher salt
2 cups granulated sugar 6 large eggs, at room temperature
1 tablespoon vanilla
1 1/2 cups whole milk
5 1/2 cups powdered sugar 3/4 cup cocoa powder
3 sticks (1 1/2 cups) unsalted butter, softened
1/2 cup heavy cream, plus more if needed for thinning 1 tablespoon vanilla
1/2 teaspoon kosher salt Instructions: For the cake: Preheat the oven to 350 degrees F. Grease and flour two 9-inch cake pans. Sift together the flour, baking powder and salt in a large bowl and set aside. In an electric mixer, mix the butter and granulated sugar on high speed until fluffy. Scrape the sides of the bowl and mix for a few more seconds. Add the eggs one at a time, mixing well after each addition. Add the vanilla and mix to combine. Alternate adding the dry ingredients and milk in 3 batches, mixing for a few seconds after each addition. Scrape the sides of the bowl, then mix 1 final time. Divide the batter between the prepared cake pans and bake until done (a wooden skewer inserted in the cake should come out completely clean), 28 to 30 minutes. Allow to cool for 10 minutes, then turn out to cool completely. For the buttercream frosting: Sift the powdered sugar and cocoa together in a large bowl and set aside. In an electric mixer with the paddle attachment, cream the butter until smooth, about 2 minutes. Turn off the mixer and add half of the sugar/cocoa mixture. Turn to low speed and mix to combine. Add the rest of the mixture and mix again. Add the cream, vanilla and salt, scrape the sides and beat until fluffy, 2 to 3 minutes. Thin out with a tablespoon of cream at a time if needed. Ice the cake with a generous layer in the center and spread all around the sides. WARNING: MUST BE SERVED WITH A GLASS OF COLD MILK! ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 34122,"Matzoh Ball Soup 2 1/2-3 pound chicken 1 large onion, studded with 3 cloves 2 carrots, quartered 2 small stalks celery, cut into 3-inch pieces 2 small leeks, split lengthwise 1 parsley root, trimmed 2 parsnips, quartered Sprig of fresh thyme or 1 teaspoon dried 6 parsley sprigs Salt to taste 2 large eggs, beaten lightly 3 tablespoons seltzer 2 tablespoons rendered chicken fat, melted 1/4 teaspoon Kosher salt 1/4 teaspoon black pepper 1/2 cup Matzoh Meal Instructions: Place chicken in a large soup pot. Cover with water and bring to a boil. Lower the heat to a simmer and skim as needed. Simmer 10 minutes and add vegetables and herbs. Bring back to a boil and simmer, partially covered, for 1 1/2 hours. Strain, removing fat from surface, and reduce to 6 cups, to concentrate flavor. In a bowl mix the eggs, seltzer, chicken fat, salt and pepper. Gradually stir in the matzoh meal until everything is well combined. Chill, covered, in the refrigerator for at least 4 hours and up to 8 hours Bring a pot of salted water to a boil and using cool, wet hands, shape the matzoh mixture into eight balls about 1 1/2-inches in diameter. Reduce the heat to simmering and gently add the matzoh balls. Cover the pot and poach the matzoh balls in the barely simmering water for 25 minutes. Add matzoh balls to soup and serve. Drink: Seltzer ","[Chardonnay, Riesling, Gewrztraminer, Pinot Gris]" 34123,"Reuben Sandwich 1 1/4 cups kosher salt 1 cup brown sugar
1/4 cup pickling spice
1/4 cup coriander seeds
2 tablespoons yellow mustard seeds
2 tablespoons pink curing salt
1 whole untrimmed packer brisket (about 12 pounds)
1 cup fresh ground coriander seeds
1 cup freshly ground black pepper
2 tablespoons white sugar
1 tablespoon granulated garlic
Sliced Swiss cheese, for the sandwich
2 slices rye bread
Sauerkraut, for the sandwich
Russian dressing, for the sandwich Instructions: Make the brine: Combine the salt, brown sugar, pickling spice, coriander seeds, yellow mustard seeds, pink curing salt and 1 gallon water in a large stockpot. Bring to a boil and allow to simmer for 15 minutes to awaken all the spices. Turn off the burner and allow liquid to cool to below 40 degrees F, either by waiting or by adding some ice to melt and cool it down. Once the liquid is cool, pour it over the brisket in a large container, cover with lid and place it in the fridge for at least 3 days and up to 1 week. Preheat a smoker for cooking over 225 degrees F. Remove the brisket from the brining liquid and rinse off any excess brine from the exterior. Pat the brisket dry and place it on a smoking rack. Mix together the fresh ground coriander seeds, black pepper, white sugar and granulated garlic, then liberally sprinkle both sides of the brisket with the spice mix. Let rest 1 hour. Place brisket fat-side up on a smoking tray and place in smoker. Add soaked and drained hickory wood chips and smoke until an instant-read thermometer inserted in the center registers 190 degrees F, about 12 hours. Allow the meat to cool completely, preferably overnight. Thinly slice against the grain. Preheat a convection oven to 450 degrees F. Layer slices of Swiss cheese on the rye bread and layer on a good portion of thinly sliced pastrami brisket. Toast the sandwich in the oven to heat the meat and melt the cheese, then finish with sauerkraut and Russian dressing. (Save remaining meat for another use.) ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 34124,"Battered Shrimp 1 (8-ounce) bottle beer (recommended: Heineken) 1 (2-ounce) \shot\ vodka (the cheaper the better) 1 3/4 cups all-purpose flour, plus a little extra, if needed 1 tablespoon paprika 1 clove garlic, peeled 1 tablespoon extra-virgin olive oil 1 pound \16/20\ size shrimp, peeled and deveined, tails attached Kosher salt Freshly ground black pepper 4 cups vegetable oil About 20 basil leaves, stemmed, washed and dried 1 lemon, thinly sliced Instructions: Pour the beer into a medium-size bowl and stir in the vodka. Slowly whisk in the flour and the paprika. The batter should be fairly thick, but also easy to stir. Set aside in a warm place. \Press\ the garlic clove into another bowl and stir in the olive oil and shrimp. Season lightly with salt and pepper. Set aside. Pour the oil into a heavy-bottomed pot (or, alternatively, a deep-fryer). Heat the oil slowly to 370 F. Use a candy thermometer to monitor the temperature. Line a baking sheet with a kitchen towel or paper towels to drain the shrimp once they are cooked.
Preheat the oven to 250 degrees F.
Arrange the basil leaves on a sheet pan. Put the pan in the oven for 2 minutes, just to wilt the basil a bit, if the basil is young and tender this step is not necessary. Wrap a basil leaf around the middle of each shrimp like a belt. When ready to serve, dip the shrimp into the batter and drop, in small batches, into the oil. Fry until crispy, turning on both sides with a slotted metal spoon. Add the lemons into the oil and fry until crispy. Drain them on the lined baking sheet and season immediately with salt. Transfer to a serving platter and serve immediately. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 34125,"Roasted Thanksgiving Turkey 1 whole fresh or frozen turkey that has not been injected with sodium solution (I use a 20-pound turkey) My Favorite Turkey Brine, recipe follows 2 sticks butter, at room temperature 3 tablespoons chopped fresh rosemary
2 tablespoons orange zest, julienned
2 gallons cold water 3 cups apple cider 2 cups packed brown sugar 3/4 cup kosher salt 3 tablespoons tricolor peppercorns 5 whole bay leaves 5 cloves garlic, minced 4 fresh rosemary sprigs, leaves stripped off Peel of 3 large oranges, cut into large strips Instructions: Remove the turkey from its packaging and remove the bags inside that hold the neck and giblets. Rinse them and put them in a plastic bag in the fridge; you'll need them for the gravy. Rinse the turkey thoroughly with cold water. Place the turkey into a large brining bag or pot. Pour in chilled My Favorite Turkey Brine and place in the fridge for 16 to 18 hours so the brine can work its magic. Preheat the oven to 275 degrees F. After the turkey has brined, remove it from the brining bag and rinse the turkey thoroughly again inside and out. Soak the turkey in cold water for 15 minutes, and then rinse again and pat dry. Truss the bird or tuck the legs and wings however you like. Then place the bird, breast-side up, on a rack in a large roasting pan. Cover the whole pan, tenting the bird, with heavy-duty foil so that it's well sealed. Place in the oven and roast the turkey for about 10 minutes per pound. (So for a 20-pound turkey, roast it for about 3 1/2 hours. For a 15-pound turkey, roast it for 2 1/2 hours.)* When it's time to remove the turkey from the oven, mix together the butter, rosemary and orange peel strips. Remove the turkey from the oven and increase the temperature to 375 degrees F. Remove the foil and set aside. (Put stuffing in the bird if you wish at this point.) Rub the butter mixture all over the skin of the turkey, getting in the crevices. Insert a meat thermometer into the thigh, near the hip joint. Place the turkey, uncovered, back into the oven. Continue roasting the turkey, basting/brushing with the juices from the pan every 30 minutes until the juices are no longer pink and the thermometer registers 165 degrees F. This could take another 1 1/2 to 2 1/2 hours, depending on the size of the bird. Remove the turkey from the oven and cover lightly with foil until you are ready to carve. Combine water with the apple cider, brown sugar, salt, peppercorns, bay leaves, garlic, rosemary and orange peels in a large pot. Stir until the salt and sugar dissolve. Bring to a boil, then turn off the heat and cover. Allow the brine to cool completely, then place into the fridge to chill. ","[Chardonnay, Pinot Grigio, Barbera, Tempranillo]" 34126,"Lumpia 2 cloves garlic, crushed or pressed 2 stalks green onion, finely chopped
1/4 large yellow onion, finely chopped
3 ounces shiitake mushroom caps, finely chopped (about 4 caps, stems removed)
4 ounces sliced water chestnuts, finely chopped
1 pound (26- to 30-count) shrimp, peeled and deveined
1/2 pound ground pork
2 teaspoons soy sauce
1 teaspoon Thai fish sauce or patis
1 teaspoon brown sugar
1/2 teaspoon ground pepper (white or black)
2 quarts neutral frying oil
30 lumpia or spring roll pastry wrappers, thawed
1 large egg, beaten
1/4 cup sweet cl sauce
1 tablespoon cane or distilled white vinegar, or more to taste
Instructions: In a food processor, chop the garlic as small as possible. Add the green onion and yellow onion and pulse to a similar size as the garlic. Add and pulse the shiitake mushroom caps and water chestnuts until all are a similar size. Add the shrimp and pulse until the shrimp are a coarse hamburger grind. Add the ground pork, soy sauce, fish sauce, brown sugar and pepper and mix all thoroughly. Transfer to a bowl, then cover with plastic wrap and refrigerate for 30 minutes. Preheat 1 inch frying oil to 350 to 360 degrees F in a heavy-bottomed pot. Carefully peel one wrapper off the stack. Orient the wrapper square to the edge of the counter, not diagonal. Scoop about a heaping tablespoon (approximately 1 ounce) of the filling and spread it about an inch from the edge closest to you and about 1/2 inch from each side. Brush all of the edges with the egg wash. Fold the edges in on the sides and begin rolling the bottom of the wrapper to the top, making a tight rope. Make sure when you finish rolling that the egg wash has sealed the roll. Place the lumpia seam-side down on a plate while you make the remaining lumpia. (This amount of filling should make approximately 30 rolls. (These could be made smaller for appetizers.) Fry in batches until golden brown and cooked through, about 3 minutes. Remove to drain on a rack or paper towels. Serve hot with sweet cl sauce mixed with vinegar to taste. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 34127,"Caprese Tartlets 8 slices white bread 1/4 cup extra-virgin olive oil 3 tablespoons cream cheese, softened 1 teaspoon garlic powder 1 teaspoon dried basil Kosher salt and freshly ground black pepper 2 Roma tomatoes, thinly sliced 4 ounces fresh mozzarella (approximately 2-inch ball), thinly sliced Balsamic vinegar, for drizzling, optional 8 fresh basil leaves, chiffonade Special Equipment: Muffin tin Instructions: Preheat the oven to 375 degrees F. Remove the crusts from the bread and using a large spoon or rolling pin, gently press the slices of bread down flat until they are thin and almost doughy. Brush both sides of the bread with olive oil. Press the slices in the muffin tin, to form tartlet shells. Set aside. In a small bowl, using a fork to combine, mix together the cream cheese, garlic powder, dried basil, salt, and pepper until smooth and creamy. Drop about a teaspoon of the cream cheese into the bottom of each muffin tin. Bake the tartlets until golden and crusty, 12 to 13 minutes. Meanwhile, liberally salt the tomato slices. Once the tartlet shells are golden, remove them from the oven and transfer to a cooling rack. Place a slice of mozzarella on top of the cream cheese, then layer on a tomato slice or two. Season with salt and freshly ground black pepper, to taste and a drizzle of olive oil and balsamic vinegar, if using. Garnish with basil chiffonade. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 34128,"Umekes Luau Oysters 2 pounds taro leaves, sliced 2 sticks salted butter
6 cloves garlic, chopped fine
1 cup coconut milk
Half dozen raw oysters, shucked on the half shell 1/4 cup grated Parmesan 1/4 cup panko breadcrumbs
Instructions: Boil taro leaves in a saucepan with 4 quarts water for about an hour. Taste to check if the leaves make your mouth itchy. If it does, you need to cook down the leaves down longer. If not, put the leaves in a strainer and press out the water. Set aside. In a pot, add butter, garlic and taro leaves and cook down, stirring occasionally, for 10 minutes. Add coconut milk and mix well. Preheat a salamander or broiler to 375 degrees F. Top oysters with the taro sauce mixture. Sprinkle Parmesan and panko on each oyster. Broil until cheese is melted and panko is crisp, about 5 minutes. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]" 34129,"Carolina Barbecue Drumsticks 1 tablespoon vegetable oil 1/2 small onion, finely diced (about 1/2 cup) 3 cloves garlic, minced
1 1/2 teaspoons chili powder 1/2 cup ketchup 1/4 cup apple cider vinegar 2 tablespoons yellow mustard
2 tablespoons light brown sugar Kosher salt and freshly ground black pepper 8 chicken drumsticks (about 2 pounds), skin discarded Instructions: Heat the oil in a large heavy-bottomed pot or Dutch oven over medium heat. Add the onion and cook, stirring occasionally, until softened and golden, 5 to 7 minutes. Add the garlic and chili powder and cook until the garlic is softened, about 1 minute. Stir in the ketchup, vinegar, mustard, brown sugar, 1 teaspoon salt and several grinds of pepper. Stir to combine. Add the chicken to the sauce, turning to coat. Lower the heat to medium-low and keep at a steady simmer, adjusting the heat if necessary. Cover and cook, flipping the drumsticks halfway through, until the drumsticks are tender when pierced with a knife and the internal temperature registers 165 degrees F on an instant-read thermometer (avoid touching bone), 35 to 40 minutes. Remove the lid and continue to simmer until the sauce is as thick as molasses, turning the drumsticks several times to coat well and to keep from sticking, about 5 minutes. Remove to a plate and serve immediately. ","[Zinfandel, Cabernet Sauvignon, Malbec, Tempranillo]" 34130,"Mini PB and J Milkshakes 1 cup whole milk 1/4 cup creamy peanut butter 1 very ripe banana 2 pints vanilla ice cream 1/2 cup strawberry preserves 2 tablespoons crushed roasted peanuts Sliced strawberries, for garnish Instructions: Combine the milk, peanut butter and banana in a blender and blend until smooth, about 2 minutes. Add the ice cream and blend until combined but still thick. Pour into small cups. Thin the strawberry preserves with 1 to 2 teaspoons water. Add a dollop to each cup and swirl using a long skewer? have fun with it! Top with the crushed peanuts and put a sliced strawberry on the edge of each cup. ","[Chardonnay, Riesling, Moscato, Sauvignon Blanc]" 34131,"Creamy Chili-Lime Corn 1/2 cup loosely packed fresh cilantro leaves, chopped, plus more for garnish 1/3 cup 2-percent Greek yogurt Zest and juice of 1/2 lime Kosher salt 1 pound frozen corn, thawed (about 3 1/2 cups) 1 teaspoon chili powder, plus more for garnish 1 small clove garlic, finely grated 2 tablespoons unsalted butter 4 tablespoons grated Parmesan Instructions: Whisk together the cilantro, yogurt, lime zest and juice, 1 teaspoon water and 1/2 teaspoon salt. Set aside. Pat the corn dry with paper towels and toss with the chili powder and garlic in a medium bowl. Melt the butter in a large nonstick skillet over medium-high heat. Once the foam subsides, add the corn and cook undisturbed until it starts to brown slightly in some spots, about 2 minutes. Continue to cook, stirring, until warmed through, about 3 minutes. Remove the skillet from the heat and stir in the lime-yogurt mixture, 3 tablespoons of the Parmesan and 1/2 teaspoon salt. Transfer to a serving dish and top with cilantro, the remaining 1 tablespoon Parmesan and a sprinkle of chili powder. ","[Chardonnay, Sauvignon Blanc, Vermentino, Riesling]" 34132,"Arugula Salad with Quick-Pickled Grapes, Fennel, Pear and Brie 5 ounces arugula 4 ounces brie, cut into bite-size pieces
1 bulb fennel, trimmed and sliced
1 green pear, cored and sliced
Quick-Pickled Grapes, chilled (see recipe below) Dressing (see recipe below) 1 cup apple cider vinegar 1 1/2 cups green seedless grapes, cut in half
1/3 cup apple cider vinegar 1/4 cup extra-virgin olive oil 1 teaspoon whole grain mustard
Kosher salt and freshly ground black pepper
Instructions: To assemble the salad: add the arugula to a large serving bowl. Top with the brie, fennel, pear and grapes. Top with the dressing and toss to combine. Add the vinegar and 1 cup of water to a small saucepan and heat over medium-high heat. Bring the mixture to a simmer, then turn off the heat and add the grapes. Let the grapes sit in the warm liquid for 20 minutes and then drain. Refrigerate in an airtight container for up to 3 days. Add the vinegar, olive oil, mustard and a pinch each of salt and pepper to a jar, secure the lid and shake vigorously to emulsify. Set aside until ready to dress the salad. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 34133,"Parmesan Tuiles 6 tablespoons Parmesan cheese Instructions: Place a 12-inch non-stick pan over medium-high heat. Sprinkle 1 tablespoon of the Parmesan on the bottom of the pan. When the cheese starts to bubble and turn golden brown remove melted cheese from pan. Place cheese disc on rolling pin and press down. Let cool 4 to 5 minutes. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc]" 34134,"Low Carb Zucchini Muffins 4 tablespoons wheat bran 1 1/2 cups soy flour plus 2 tablespoons 1/2 cup small diced zucchini, with skin on 3 eggs 3/4 cup heavy cream 1/2 cup club soda 1/3 cup sugar substitute (recommended: Splenda) 1 1/2 teaspoons baking powder Instructions: Preheat oven to 375 degrees F. Grease a 12-cup muffin tin with nonstick cooking spray or butter. In a small bowl, mix together 4 tablespoons wheat bran and 2 tablespoons soy flour and sprinkle it evenly over each of the 12 cups of the muffin pan. In a larger bowl, whisk together the remaining ingredients until completely blended. Fill each muffin cup only 2/3 of the way with the mix, leaving room for them to rise, and bake for about 20 to 25 minutes, or until tops start to brown. The muffins are done when lightly browned and a wooden toothpick inserted in the center of a muffin comes out clean. Remove and let cool before taking out of the pan. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 34135,"Thai Beef with Peppers 1 package pad Thai rice noodles or linguine 1/2 cup low-sodium soy sauce
3 tablespoons sherry
2 tablespoons cornstarch
2 tablespoons packed brown sugar
1 tablespoon minced fresh ginger
1 teaspoon red chili paste or a few dashes red chili oil 2 cloves garlic, minced
1 lime, halved 1 pound flank steak, sliced very thin against the grain
2 tablespoons vegetable oil
1 medium yellow onion, sliced
1 red bell pepper, cored and sliced into rings
1 tablespoon diced fresh jalapeno or 1 teaspoon diced hot pepper Fresh basil leaves, for garnish Fresh cilantro leaves, for garnish Instructions: Cook the noodles according to the package directions. In a small bowl, mix the soy sauce, sherry, cornstarch, brown sugar, ginger, chili paste, garlic and the juice of half the lime. Pour a third of the marinade into a bowl with the sliced beef and toss to coat. Reserve the rest of the marinade for later. Heat 1 tablespoon of the oil in a large skillet over medium-high to high heat. When it is very hot, throw in the onions and cook for a minute or so. Add the bell peppers and jalapenos. Cook for a minute, tossing until the peppers have brown/black bits but are still firm. Remove the vegetables to a plate. Into the hot skillet, add the remaining tablespoon of oil. Add the meat mixture, evenly distributing it over the surface of the skillet. Allow to sit for 45 seconds, then turn with tongs. Cook for another 30 seconds, then add the onions and peppers back into the skillet. Reduce the heat to low. Pour in the remaining marinade and stir. Allow to simmer on low for a few minutes; the sauce will slowly thicken. Turn off the heat. Drain the noodles, then add half of them to the stir-fry. Toss and add more noodles as desired. Stir in some very hot water if needed to thin the sauce. Top with basil and cilantro leaves and serve immediately with a squeeze of the remaining lime half. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Tempranillo]" 34136,"French Onion Soup With Braised Short Ribs 2 pounds bone-in beef short ribs 2 tablespoons all-purpose flour Kosher salt and freshly ground pepper 2 tablespoons canola oil 1 carrot, chopped 1 medium yellow onion, chopped 1 leek, chopped 4 sprigs thyme, plus 1 tablespoon thyme leaves 1 bay leaf 1 head garlic, halved crosswise 1 tablespoon tomato paste 1 cup dry red wine 6 cups low-sodium beef stock 1 stick unsalted butter 6 Spanish onions, thinly sliced 3/4 cup dry sherry 1 tablespoon sherry vinegar 12 slices sourdough bread, toasted 12 slices high-quality gruyere cheese (about 6 ounces) Chopped fresh chives, for topping Instructions: Braise the short ribs: Preheat the oven to 325 degrees F. Toss the short ribs with the flour and season liberally with salt and pepper. Heat the canola oil in a large Dutch oven over medium-high heat until it begins to shimmer. Add the short ribs and cook until browned on all sides, about 8 minutes. Transfer to a plate.
Add the carrot, chopped onion and leek to the pot and cook, stirring, until lightly browned, about 4 minutes. Return the short ribs to the pot and stir in the thyme sprigs, bay leaf, garlic and tomato paste. Add the wine and bring to a simmer, then cook until reduced by half, about 5 minutes. Add the stock and return to a simmer. Cover, transfer to the oven and braise until the short ribs are falling off the bone, 2 hours, 30 minutes to 3 hours.
Meanwhile, caramelize the onions: Melt the butter in a large pot over medium heat. Add the sliced onions, reduce the heat to low and season with salt and pepper. Cook, stirring frequently, until deep golden brown, about 2 hours, 30 minutes. (Add a splash of water and scrape up any browned bits from the pot, if necessary.)
When the short ribs are done, remove from the broth with a slotted spoon, transfer to a plate and let cool slightly. Strain the broth, discarding the solids. Shred the meat, discarding the bones, and toss with 1 cup of the broth. Reserve the remaining broth.
Add the thyme leaves and sherry to the caramelized onions. Cook until the liquid is reduced by half, about 3 minutes; add the reserved broth and cook 30 more minutes. Season with salt and pepper. Skim the fat from the top of the soup. Stir in the vinegar.
Preheat the oven to 425 degrees F. Divide the soup among 6 ovenproof bowls; spoon about 1/3 cup shredded meat into the center of each, then top each with 2 slices toast, trimming the bread if necessary. Top each with 2 slices cheese, letting the cheese hang over the side of the bowl. Transfer to the oven and bake until golden and bubbly, about 10 minutes. Top with chives.
","[Chardonnay, Pinot Grigio, Barbera, Tempranillo]" 34137,"Strawberry Tart 1 1/2 sticks cold butter, cut into pea-size pieces 1 cup all-purpose flour, plus extra for dusting 3/4 cup sliced almonds, toasted Pinch kosher salt 1 egg yolk 3 to 4 tablespoons ice water 2 cups heavy cream 1 cup sugar 1 vanilla bean, scraped 4 eggs 1/3 cup cornstarch 1/2 cup milk 1 quart fresh strawberries, topped and sliced Powdered sugar, for garnish Instructions: Special Equipment: 1 pound dried beans, 10-inch tart pan For the crust: In the food processor combine the butter flour, almonds and salt and pulse, pulse, pulse until it looks like grated cheese, as I like to call the Parmigiano stage. Add the egg yolk and half the water and pulse; the dough should start to come together. If it does not, add the remaining water and pulse until the dough forms into a ball. Dump the \doughball\ onto a floured work surface and using the heel of your hand, \schmear\ it across the work surface. Repeat this process 1 to 2 more times, then form the dough into a disk, wrap it in plastic wrap and refrigerate for at least 30 to 45 minutes. *TIP- this can be done up to a week in advance or frozen for a longer time. Preheat the oven to 425 degrees F. To roll the crust: Remove the dough from the refrigerator about 10 minutes before rolling to let it soften. On a lightly floured work surface, roll the dough to 1/8 to 1/4 inch thick. Lay the dough in the tart pan. Make a small \doughball\ with a little of the dough that is hanging over the edge of the tart pan. Dip the dough ball in flour and use is to carefully push the dough into the corners of the tart pan. Once the dough has been pushed into the corners of the tart pan, use the rolling pin to roll over the top edge of the tart pan to cut a clean crisp edge. Line the tart with aluminum foil, be sure to push it into the corners. This will keep the sides of the tart tall and straight and able to hold the filling. Fill the tart with the dried beans. Place in the preheated oven for 12 to 14 minutes. Remove the beans and foil and bake for another 4 to 5 minutes. The dough should be cooked through and lightly browned. Remove from the oven and cool. For the pastry cream: Place the heavy cream, 1/2 cup of the sugar and the vanilla bean seeds and pod in a saucepan. Whisk to combine and bring to a boil over low heat. While the cream is coming to a boil, combine the eggs and remaining 1/2 cup of sugar in a bowl and the cornstarch and milk in another bowl. Beat with a whisk to a homogeneous mixture, no big lumps of egg white! When the cream comes to a boil, remove it from the heat and discard the vanilla bean pod. *Whisk half of the cream into the egg/sugar mixture and then IMMEDIATELY whisk it back into the pan with the hot cream. *This is called tempering and will allow you to combine boiling cream and eggs without making scrambled eggs. Return the pan to a medium heat and gradually whisk in the cornstarch/milk mixture. Bring this to a boil to thicken the pastry cream. Stir frequently to prevent scorching. It is necessary to bring this mixture to a boil to cook the starch. If the mixture is not brought to a boil the mixture will feel starchy and gritty. The desired outcome is the consistency of vanilla pudding. YUM! Transfer the mixture to a bowl and chill. This can be done really quickly over an ice bath. To assemble the tart: Fill the tart shell with the chilled pastry cream. Top with the sliced strawberries. You can arrange the strawberries in circles or in lines; it's up to you! Just make it look pretty. Sprinkle with powdered sugar just before serving. Berry delicious! ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 34138,"Corn Masa Pockets with Classic Shredded Beef: Gorditas con Carne Deshebrada 1 1/4 pounds boneless beef chuck steak, cut into 4 pieces 3 small white onions, diced 4 garlic cloves, peeled and finely chopped 1 tablespoon vegetable oil, plus oil to a depth of 1/2-inch for frying 1 (28-ounce) can good-quality whole tomatoes in juice, drained and chopped or 2 cups chopped ripe tomatoes 2 to 3 serranos or 1 to 2 jalapenos, stemmed, seeded and very finely chopped Salt 1 pound (2 cups) fresh, smooth-ground corn masa for tortillas or 1 3/4 cups powdered masa harina mixed with 1 cup plus 2 tablespoons warm water 1/3 cup all-purpose flour 1 scant teaspoon baking power About 1/3 cup grated Mexican queso anejo or other dry grating cheese, such as Romano or Parmesan About 1/3 cup chopped fresh cilantro, for garnish Instructions: The Shredded beef filling: In a medium saucepan set over medium heat, combine the meat with 2 quarts salted water, about 1/3 of the onions, and half of the garlic and simmer until the meat is very tender, about 1 1/2 hours. Strain, reserving the broth for another use. When the meat is cool enough to handle, shred it into coarse strands with your fingers or 2 forks--don't worry that there are bits of onion and garlic mixed with the meat. Wash and dry the saucepan, set it over medium heat and add 1 tablespoon of the oil. When the oil is hot, add half of the remaining onions and cook until golden, about 6 minutes, then stir in the remaining garlic and cook for another minute. Add the tomatoes and chiles and cook until most of the juice has evaporated, about 3 minutes. Stir in the shredded meat and simmer for a few more minutes, then taste and season with about 1/2 teaspoon salt. Remove from the heat and set aside. Forming, filling, and griddle-baking the gorditas: Heat a well-seasoned or nonstick griddle or heavy skillet over medium heat. Knead the masa (fresh or reconstituted) to make it pliable, adding a little water if necessary to achieve a soft-cookie-dough consistency. Knead in the flour, baking powder, and 3/4 teaspoon salt. Divide the dough into 10 portions and roll into balls; cover with plastic to keep from drying out. Line a tortilla press with 2 pieces of plastic cut to fit the plates (to be on the safe side, cut them from a food storage bag; the thicker plastic usually works better for beginners). Gently press out a ball of dough between the sheets of plastic to about 4 inches in diameter (it'll be about 1/4 inch thick). You've now made a gordita, which is what you call a fat tortilla. Peel off the top sheet of plastic, flip the gordita, uncovered side down, onto the fingers of 1 hand, and gently peel off the second piece of plastic. In one flowing movement, roll the gordita off your hand and onto the heated griddle or skillet. Bake for about 1 1/2 minutes, then flip and bake for another 1 1/2 minutes on the other side. The gordita will be lightly browned and crusty on the top and bottom, but still a little uncooked on the sides. Remove to a plate. Continue pressing and griddle-baking the remaining gorditas in the same manner. Finishing the gorditas: When you're ready to serve, warm the shredded beef. Rinse the remaining onions in a small strainer under cold water and shake to remove the excess moisture. Have the cheese and cilantro at the ready. In a deep heavy medium skillet or saucepan, heat 1/2-inch of oil over medium to medium-high until the oil is hot enough to make the edge of a gordita sizzle sharply, about 350 degrees F on a deep-fry thermometer. One by one, fry the gorditas, turning them after they've been in the oil for about 15 seconds, until they're nicely crisp but not hard, about 45 seconds total. When they're ready, most will have puffed up a little, like pita bread. Drain on paper towels. Once they all are fried, use a small knife to cut a slit in the thin edge of each one about halfway around its circumference, opening a pocket. As you cut them, fill each gordita with about 1/4-cup shredded meat and a sprinkling of the onions, grated cheese, and cilantro. Line up the filled gorditas on a serving platter and pass them around (with plenty of napkins) for your guest to enjoy. ","[Chardonnay, Sauvignon Blanc, Tempranillo, Garnacha]" 34139,"Gina's Crusty Cornbread 2 cups all-purpose flour 2 cups finely ground yellow cornmeal 2 tablespoons sugar 2 teaspoons baking powder 2 teaspoons salt 2 1/4 cups milk 2 large eggs 6 tablespoons butter, melted and slightly cooled 2 tablespoons rendered bacon fat, butter, shortening or vegetable oil Instructions: Preheat the oven to 400 degrees F. Put a 10-inch cast iron skillet in the oven and heat it for at least 30 minutes. Meanwhile, prepare the batter. Whisk together the flour, cornmeal, sugar, baking powder and salt in a large bowl. In a medium bowl, whisk together the milk, eggs and melted butter. Make a well in the center of the dry ingredients and pour the wet mixture into the well. Use a fork or spatula to stir the batter until evenly combined. Remove the hot skillet from the oven, add the fat and swirl to coat the bottom. Pour the batter into the skillet and, using a spatula, spread the batter evenly across the pan. Bake until lightly golden brown, firm and springy to the touch, about 25 to 30 minutes (see Cook's Note). Remove from the oven and serve directly from the skillet, if desired. ","[Chardonnay, Zinfandel, Tempranillo, Barbera]" 34140,"Pork and Beef Ragu 1/4 cup virgin olive oil 1 pound chuck roast, room temperature 1 pound pork shoulder, room temperature Salt and freshly ground black pepper 6 large cans whole tomatoes, preferably San Marzano 8 to 10 cloves fresh garlic, peeled, ends removed 2 to 3 small cans tomato paste 1/2 cup fresh basil, torn into small pieces Hot pasta, for serving Grated cheese, for serving Instructions: Heat the olive oil in a large, heavy pot. Take care not to overheat or burn the oil. Sprinkle the chuck and pork liberally with salt and pepper. Once the oil is hot, drop in the meat and sear until brown on all sides. Remove the meat and set aside.
Add the tomatoes along with the juices from the cans. Lower the heat and slowly cook the tomatoes, breaking up into small pieces using a large spoon. Continue to cut the large pieces as the tomatoes cook; cutting them will become easier. Peel the garlic and remove the ends. Crush with the blade of a large chef's knife and drop into the sauce. Don't worry about the garlic pieces being too large; they, too, will break down as they cook. Return the meat to the sauce and continue cooking until the sauce has a chunky, but uniform consistency, 2 to 3 hours.
Add the tomato paste, 1/2 can at a time, to somewhat thicken the sauce. Simmer until desired consistency, and then stir in the basil and cook for another few minutes before serving over hot pasta (any shape will do!). This is a fresh, but hearty sauce, and every serving should have a small piece of meat served on the plate. Garnish with your favorite grated cheese and enjoy. ","[Barolo, Cabernet Sauvignon, Syrah, Tempranillo]" 34141,"Chocolate Doughnuts 1/2-ounce dry yeast (2 (1/4-ounce) packages) 1/3 cup warm water 1/4 cup sugar 3/4 cup all-purpose flour 1/2 cup cake flour 1/4 cup cocoa powder 3/4 teaspoon baking soda 1/4 cup hot water 3 ounces semisweet chocolate, melted 1/4 cup powdered sugar 1/2 teaspoon salt 6 ounce baking potato, like russets, cooked, peeled and riced Chocolate glaze, recipe follows Canola oil, for frying 4 ounces semisweet chocolate, chopped 1/2 cup cream Instructions: In a bowl, combine yeast, warm water and sugar to dissolve. Add 1/4 cup of the all-purpose flour and 1/4 cup of the cake flour. Stir and set in a warm place for 30 minutes to foam up. Combine cocoa powder and baking soda and add hot water to dissolve. Add the melted chocolate to the cocoa powder mixture then stir in the powdered sugar, salt, and potato. Add this to the foamed yeast along with another 1/4-cup of all-purpose flour and the remaining 1/4-cup of cake flour and mix on low to combine with a paddle. Mix on high speed for 30 seconds to combine. Add the remaining 1/4-cup of all-purpose flour and mix on high speed. Flour the work surface heavily and knead the dough gently (it may be sticky). Turn into a greased bowl and proof until doubled in bulk, about 1 1/2 hours. Turn dough out onto a floured surface and punch down then proof for another 30 minutes. Flour work surface heavily and pat out dough to about 1/2-inch thick. Cut out doughnuts and holes, flouring the cutter each time, and set on a floured sheet pan. Heat oil to 375 degrees and drop in doughnuts and holes. Cook doughnuts for 45 to 60 seconds and the holes for 30 seconds, flipping once. Drain on a paper towel-lined sheet pan. Place the chopped chocolate in a bowl. Boil the cream and pour it over the chocolate and let sit, whisking to combine. Keep warm. Dip doughnuts in chocolate glaze when cooled. ","[Pinot Noir, Barbera, Tempranillo, Garnacha]

" 34142,"Apple-Cranberry Upside - Down Cake 1 1/4 cups light brown sugar 4 apples, peeled, cored, thinly sliced into rings and soaked in lemon juice and water 1/2 cup dried cranberries 8 tablespoons butter 1 cup white sugar 2 whole eggs 2 cups sifted cake flour 2 teaspoons baking powder 1/2 teaspoon salt 1 teaspoon vanilla extract 3/4 cup buttermilk 1/2 cup butter Instructions: Preheat oven to 350 degrees. In a small saucepan, melt butter and dissolve brown sugar. Place thin apple rings into bottom of 2 (9-inch) non-stick round cake pans. Sprinkle in dried cranberries. Pour butter and sugar mixture over apples and cranberries. With an electric mixer, cream butter and sugar together. Add eggs, one at a time, and combine well. In a bowl combine sifted flour, baking powder and salt. Add flour mixture slowly to egg mixture while beating continuously. Combine vanilla and buttermilk. Add buttermilk mixture to batter and beat until just combined. Pour batter into cake pans over fruit mixture. Bake for 25 minutes or until skewer comes out clean. Let cakes rest in pans on racks to cool. Unmold onto a serving platter. ","[Chardonnay, Riesling, Gewrztraminer, Moscato]" 34143,"Ricotta Stuffed Chicken Sliders 1 tablespoon olive oil 2 yellow onions, thinly sliced 2 boneless, skinless chicken breasts, cubed 3 boneless, skinless chicken thighs, cubed 8 ounces whole milk ricotta 2 tablespoons Worcestershire sauce Salt and freshly ground black pepper 2 tablespoons chopped fresh parsley 2 tablespoons sour mash whiskey 1 tablespoons sugar 4 tablespoons vegetable oil 4 tablespoons butter, softened 6 small rolls 18,000 Island Dressing, recipe follows Cornichon or pickle spears, for garnish 2 egg yolks 1 tablespoon lemon juice 3/4 cup vegetable oil 1 tablespoon Asian hot sauce (recommended: Sriracha) 1 tablespoon minced capers 1 tablespoon ketchup Instructions: In a heavy-bottomed Dutch oven over low heat, add the olive oil and onions. Do not move until they start turning slightly brown in color, about 1 hour.
In the meantime, grind the chicken in a food processor until the meat is chunky but uniform, using 10 short pulses. Scrape into a bowl and stir in the ricotta, Worcestershire, 1 tablespoon salt, 1 teaspoon pepper and the parsley. Mix well. Form the chicken mixture into small patties, about 3 inches in diameter and 2 inches high. Place on a sheet tray and refrigerate.
Once all the onions are caramelized, deglaze with the whiskey and add the sugar 2 tablespoons salt and 1 teaspoon pepper. Let the onions caramelize for another 10 minutes, then set aside.
Preheat the oven to 200 degrees F.
Heat a cast-iron skillet over medium-high heat until it is hot, about 5 minutes. Add the vegetable oil and, in batches, cook the sliders until a meat thermometer registers 165 degrees F in the center, about 5 minutes on each side. Remove from the pan and hold warm on a sheet tray in the oven. Continue until all the sliders are cooked. Butter the rolls and toast in a saute pan over medium-high heat until golden brown.
To assemble, place a chicken slider on the bottom roll, top with the onion marmalade and spread the 18,000 Island Dressing on the top roll. Garnish with a cornichon or pickle spear. Serve immediately. In a food processor, blend the egg yolks for 10 seconds until they are ribbony. Add the lemon juice and slowly add the oil in a steady, fine stream. When the mayonnaise is light in color and all the oil is incorporated, transfer to a bowl and add the hot sauce, capers and ketchup. Mix well. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 34144,"Lemon-Basil Orzotto 2 tablespoons extra-virgin olive oil 1 cup diced onion 1 1/2 cups orzo or pearl barley 1/2 cup dry white wine 3 cups chicken stock or low-sodium broth 1/2 cup frozen petite green peas 1/3 cup grated Parmesan cheese 2 tablespoons chiffonade fresh basil 1 teaspoon lemon zest 1/4 cup heavy cream Juice of 1 lemon Salt and freshly ground black pepper Instructions: In a heavy-bottomed medium saucepan, heat the olive oil over medium-high heat. Add the onion and saute until fragrant and translucent. Add the orzo and toast for 2 minutes, stirring occasionally. Add the wine and cook until absorbed. Gradually add the chicken stock, stirring frequently. Bring to a simmer, lower the heat, and cover. Cook for 8 to 10 minutes, until the liquid is almost absorbed and orzo is tender. Remove from the heat. Stir in peas, Parmesan, fresh basil, lemon zest, heavy cream, and lemon juice. Season the orzo with salt and pepper, to taste, and serve. ","[Vermentino, Sauvignon Blanc, Gruner Veltliner, Albari?o]" 34145,"Negroni Sbagliato 1 ounce Campari 1 ounce sweet vermouth
1 ounce Prosecco, or more to taste
Orange peel Instructions: Pour the Campari and sweet vermouth into an ice-filled glass and stir. Top with Prosecco, garnish with orange peel, and serve. ",[Prosecco] 34146,"Warm Spinach Salad with Pancetta Dressing 10 ounces fresh baby spinach, stems removed 1/2 medium red onion, thinly sliced
2 tablespoons olive oil
8 ounces white mushrooms, sliced
Kosher salt
6 ounces thinly sliced pancetta, cut into 1 1/2-inch strips
1/4 cup red wine vinegar
1 tablespoon honey
1/2 teaspoon Dijon mustard
Freshly ground black pepper 2 ounces pine nuts, toasted (about 1/3 cup) Instructions: Combine the spinach and red onions in a large bowl. Heat the olive oil in a medium saute pan over medium-high heat until hot and shimmering. Add the mushrooms and salt to taste, and cook, stirring with a wooden spoon, until they start to release their moisture and begin to shrink, 2 to 3 minutes. Now let the mushrooms cook undisturbed until their liquid evaporates and they have turned deep golden brown on one side, 5 to 7 minutes. Stir and continue cooking until nicely browned on both sides, 3 to 5 minutes more. With a slotted spoon, remove the mushrooms from the pan and toss with the spinach and onions. In a separate, heavy-bottomed saucepan, cook the pancetta over medium-low heat until dark and crispy, about 15 minutes. Remove from the pan with a slotted spoon and reserve. To the rendered fat in the pan, add the vinegar, honey and mustard. Bring to a boil and whisk to combine. Add salt and pepper to taste and then pour the warm dressing over the spinach, mushrooms and onions. Add the reserved pancetta and toss to distribute the heat and dressing. Serve in a salad bowl, garnished with pine nuts. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 34147,"Cranberry-Citrus Macarons 750 grams (26 1/2 ounces) granulated sugar 510 grams (18 ounces) egg whites
750 grams (26 1/2 ounces) almond flour
750 grams (26 1/2 ounces) confectioners' sugar Food coloring, optional 2 cups mascarpone 1/2 cup dried cranberries, chopped
1 tablespoon vanilla extract 1 lemon, zested Instructions: For the macarons: Preheat the oven to 275 degrees F. Place the granulated sugar and 180 grams (6 1/3 ounces) water in a pot and cook until a candy thermometer inserted in the mixture reads 125 degrees F. In bowl of a stand mixer fitted with the whip attachment, whip 260 grams (9 1/8 ounces) of the egg whites until frothy, and then slowly pour in the boiled sugar; mix until cool, checking for a stiff meringue. In a mixing bowl, combine the almond flour, confectioners' sugar and the remaining 250 grams (8 3/4 ounces) egg whites. Add some food coloring if using. Fold the meringue into the almond mixture until incorporated. Transfer the mixture to a pastry bag and pipe 1 1/2-inch rounds (about 32) onto a baking sheet. Bake for 12 to 13 minutes. Cool the macarons on the baking sheet for 1 hour. For the filling: In a stand mixer fitted with the paddle attachment, mix the mascarpone, cranberries, vanilla and lemon zest until soft. Transfer the cranberry cream to a piping bag. Pipe some filling between two macarons and sandwich together. Repeat for the remaining cookies and filling. ","[Chardonnay, Sauvignon Blanc, Riesling, Sparkling wine]

" 34148,"Involtini de Spinachi 2 tablespoons olive oil 1 large eggplant, peeled and sliced into 1/8-inch thick slices, lengthwise Flour, for dredging 3/4 pound fresh spinach 1/2 pound ricotta cheese Salt and pepper, to taste Tomato sauce, recipe follows 2 tablespoons olive oil 1 teaspoon chopped garlic 2 1/2 cups canned whole tomatoes Salt and pepper, to taste Instructions: In a skillet heat olive oil until smoking. Dredge eggplant slices in flour and fry in skillet for about 1 minute. Turn slices and cook for another minute. Remove from skillet and drain on paper towels. Let cool for about 15 minutes. Blanch spinach in boiling salted water for about 3 minutes. Remove, drain, and chop coarsely. To a blender add chopped spinach, ricotta cheese, salt and pepper, to taste. Place 2 to 3 tablespoons of the spinach-ricotta mixture on 1 slice of eggplant. Roll up and serve with tomato sauce. In a saucepan, heat olive oil. Add garlic and cook for about 3 minutes. Add tomatoes, simmer for about 30 minutes. Season with salt and pepper. ","[Barolo, Barbaresco, Chianti Classico, Priorat]" 34149,"De-Pudged Pigs in a Blanket 8 fat-free or nearly fat-free franks (about 40 to 45 calories each) 1 package refrigerated reduced-fat crescent dough Flour, for dusting Mustard, as dip, optional Instructions: Preheat the oven to 375 degrees F. Cut each hot dog into 4 even pieces. Set aside. Place the eight triangle-shaped portions of dough on a lightly floured work surface. One at a time, stretch or roll each triangle out slightly, making it into a larger triangle. Cut each piece of dough into 4 long, narrow triangles. Beginning at the base of each of these triangles, roll one hot dog piece up in each until the point of the triangle wraps around the center. Place your blanketed pigs on a large, ungreased baking sheet. Repeat with remaining ingredients, so that you have 32 pigs in a blanket. Be sure to evenly space them, as the dough will expand while baking. Place sheet in the oven and cook until dough appears slightly browned and crispy, about 12 minutes. Serve with mustard for dipping, if using. Enjoy! ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 34150,"Mixed Green Salad with Cranberry Vinaigrette 1 1/4 cups whole cranberry sauce 2 tablespoons orange juice 2 tablespoons balsamic vinaigrette 1 pinch sugar 1 (5-ounce) bag spring salad mix (recommended: Fresh Express) 2 tomatoes, diced 1 cucumber, diced 1/2 (5-ounce) bag herbed croutons Instructions: Heat the cranberry and orange juice in a small saucepan, over medium heat until it boils. Remove from heat and let cool. Strain cranberry mixture into a large bowl using a fine mesh strainer. Whisk in vinaigrette and sugar until well combined. Add salad mix and half the dressing into a large bowl and toss with tongs until lettuce is coated. Add tomatoes and cucumber slices and gently toss. Add more dressing if necessary. Transfer to serving platter and top with croutons. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 34151,"Sauteed Shrimp with Ancho Chiles and Garlic 3/4 cup olive oil 25 garlic cloves, peeled and thinly sliced 1 3/4 pounds rock or medium shrimp, peeled and deveined 1 1/2 teaspoons salt 3/4 teaspoon freshly ground pepper 3 large ancho chiles, wiped clean, stemmed, seeded and finely julienned 1 cup fish stock or clam juice Juice of 3 limes 1 bunch Italian parsley, leaves only, chopped Instructions: In a large skillet, heat the olive oil over medium-low heat. Cook the garlic slices until tender but not brown. Transfer with a slotted spoon to paper towels and reserve. Turn the heat under the pan to high. Quickly toss the shrimp with the salt and pepper in a bowl. When the oil is nearly smoking, add the shrimp. Saute, stirring and shaking the pan to prevent sticking, 3 to 4 minutes or just until the shrimp are still slightly undercooked. Remove from the heat. With a slotted spoon, transfer the shrimp to a platter, leaving as much liquid in the pan as possible. Return the pan to the burner and reduce the heat to medium. Add the garlic slices and anchos and saute, stirring frequently, until the oil begins to turn orange from the chiles. Stir in the fish stock or clam juice, along with the shrimp and any juice that has collected on the platter. Add the lime juice and parsley, bring to a boil and remove from the heat. Serve immediately over white rice. ","[Riesling, Pinot Grigio, Sauvignon Blanc, Vermentino]" 34152,"Oat Milk Pumpkin Pie with Oatmeal Cookie Crust Nonstick baking spray 1/2 cup all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon ground allspice
1/4 teaspoon ground cinnamon
1/4 teaspoon kosher salt
1/8 teaspoon ground nutmeg
3 tablespoons vegan butter, at room temperature
1/3 cup packed light brown sugar
1/4 cup granulated sugar
1 large egg, at room temperature
1/2 teaspoon pure vanilla extract
1 1/3 cups old-fashioned rolled oats
1/3 cup pecans, roughly chopped
1/3 cup raisins
3 large eggs, lightly beaten One 15-ounce can pure pumpkin puree
1 cup oat milk
3/4 cup packed light brown sugar
1 teaspoon ground ginger
1/2 teaspoon kosher salt
1/2 teaspoon pure vanilla extract
Vegan whipped cream, for serving
Instructions: For the crust: Preheat the oven to 350 degrees F. Grease a 9-inch deep dish pie pan with nonstick baking spray. Line a baking sheet with parchment paper. Whisk together the flour, baking soda, allspice, cinnamon, salt and nutmeg in a small bowl.
Combine the vegan butter, brown sugar and granulated sugar in the bowl of a stand mixer fitted with the paddle attachment. Mix on medium-high speed until light and fluffy, about 4 minutes. Scrape down the sides of the bowl with a rubber spatula. Add the egg and vanilla extract. Mix on medium speed until combined.
With the mixer running on low, add the dry ingredients until combined; do not overmix. Fold in the oats, pecans and raisins with a rubber spatula. Chill the dough in the fridge for at least 1 hour.
Scoop twelve 1 tablespoon-size balls onto the baking sheet. Press the remaining dough into the bottom of the prepared pie pan.
Bake the cookies until golden brown, 10 to 12 minutes. Bake the pie crust until golden brown and the center is cooked through, 18 to 20 minutes. Remove from the oven and cool completely.
For the filling: Reduce the oven temperature to 325 degrees F. Combine the eggs, pumpkin puree, oat milk, brown sugar, ginger, salt and vanilla extract in a medium bowl. Place the cooled pie crust on a rimmed baking sheet and pour in the pumpkin filling. Bake until the filling is set, about 1 hour 20 minutes. Transfer to a cooling rack.
Dollop the vegan whipped cream around the edges of the pie and arrange the cookies in ring around the outer perimeter. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 34153,"Sweet, Chocolately Delicious Baklava 1 lb. real butter 1 package filo dough 1 c. chopped almonds or pecans 1 package chocolate chips 1/2 c. white sugar 4 tablespoons ground cinnamon 1 1/2 c. honey 1/2 c. water 1 tablespoon lemon juice Instructions: Preheat oven to 425. Mix sugar, cinnamon, chopped nuts, and chocolate chips in mixing bowl. Melt butter in medium saucepan/ Place one sheet of filo dough in an 11x9 pan and butter it, continuing until you have used 1/8 to 1/4 of the package (my personal preference). Then spread on a layer of chocolate mixture. Repeat with filo dough and chocolate until all is used. Cut into 1\ squares. Place in oven and bake about 35 minutes (until golden brown). While that is baking, in a medium saucepan over medium-low, heat the honey, water, and lemon juice until it comes to a light boil. Remove from heat. Once your baklava is out of the oven, place the pan on a cookie sheet and immediately pour syrup mixture over. BE CAREFUL THE SYRUP WILL MOST LIKELY START TO BOIL IMMEDIATELY (sometimes overflowing onto the cookie sheet). Allow to cool, then enjoy. For looks I sometimes melt a few chocolate chips and drizzle them on top. ","[Chardonnay, Riesling, Moscato, Pinot Grigio]" 34154,"Panini with Prosciutto, Roasted Pepper and Mozzarella 1/3 pound thinly sliced prosciutto di Parma 8 thin slices chewy, crusty Italian bread from a large loaf 1 (16-ounce) jar roasted red peppers, drained well 1 pound fresh mozzarella, sliced Extra-virgin olive oil, for drizzling Instructions: Preheat a grill pan or large nonstick griddle over medium to medium high heat. Build your sandwiches: place 2 or 3 slices of prosciutto on 1 piece of bread. Top with an even layer of roasted pepper and an even layer of sliced mozzarella, top with another slice of bread. Drizzle the tops of your assembled sandwiches with extra-virgin olive oil. Place the olive oil coated bread face down on the grill or griddle and drizzle the opposite side with additional extra-virgin olive oil. Weight the sandwiches down with a tin foil covered brick or a heavy skillet filled with a sack of flour or heavy canned goods. Press the sandwiches 2 or 3 minutes on each side, then serve immediately. ","[Chianti, Barbera, Valpolicella, Tempranillo]" 34155,"Bean-Kale Burgers with Sweet Potato Wedges 1 cup frozen kale, thawed and squeezed dry One 15-ounce can no-salt-added pinto beans, drained and rinsed 1/3 cup finely diced pepper Jack cheese 1/4 cup dry roasted unsalted peanuts, finely chopped 5 tablespoons stone-ground cornmeal Kosher salt and freshly ground black pepper 1 large egg white 2 large sweet potatoes, cut into 1/2-inch-thick wedges (about 1 1/4 pounds) 2 1/2 tablespoons vegetable oil 1 1/2 teaspoons curry powder 2 tablespoons lowfat mayonnaise 4 whole wheat English muffins, split and toasted Lettuce leaves, for serving, optional Tomato slices, for serving, optional Sliced red onions, for serving, optional 1 cup lowfat yogurt, for serving 2 ripe peaches, pitted and cut into wedges, for serving Instructions: Place a baking sheet on the bottom rack of the oven and preheat to 425 degrees F. Combine the kale and beans in a medium bowl and mash until the beans almost form a paste. Add the cheese, peanuts, 2 tablespoons of the cornmeal, 1/2 teaspoon salt, some pepper and the egg white. Form into four patties about 1/2-inch thick. Refrigerate for at least 20 minutes. (Can be made ahead and refrigerated overnight.) Toss the sweet potatoes with 1 tablespoon of the oil and the curry powder. Arrange in a single layer on the preheated baking sheet and bake until soft and golden in some spots, tossing about halfway through, 18 to 20 minutes. Meanwhile, heat the remaining 1 1/2 tablespoons oil in a large ovenproof nonstick skillet over medium heat. Put the remaining 3 tablespoons cornmeal onto a plate. Dredge both sides of the burgers in the cornmeal. Cook until golden brown, 3 to 4 minutes per side. Transfer the skillet to the oven and bake until the burgers reach an internal temperature of 165 degrees F, about 5 minutes. Spread each burger with 1/2 tablespoon of the mayonnaise. Build the burgers on the English muffins with lettuce, tomatoes and onions if desired. Divide among four dinner plates along with the sweet potatoes. Divide the yogurt and peaches among four small bowls and serve on the side. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Tempranillo]" 34156,"Mexajita Chicken 3 tablespoons canola oil 4 boneless skinless chicken breast, rinsed and patted dry Salt and pepper 2 (16-ounce) cans pinto beans, undrained (recommended: Bush's) 2 (10-ounce) cans Mexican diced tomatoes (recommended: Ro'Tel) 1 tablespoon low-sodium fajita seasoning (recommended: The Spice Hunter) Instructions: Heat the oil in a large skillet over medium-high heat. Season chicken breasts with salt and pepper. Place in the skillet and sear about 2 minutes per side. Place pinto beans in the bottom of a 5-quart slow cooker. Remove chicken from skillet and place the in the slow cooker on top of the beans. Pour the tomatoes over the chicken and beans and sprinkle with fajita seasoning. Cover and cook on LOW setting for 3 to 4 hours. Stovetop instructions: Preheat oven to 350 degrees F. Heat the oil in a large skillet over medium-high heat. Season chicken breasts with salt and pepper. Place in the skillet and sear about 2 minutes per side. Place pinto beans in the bottom of a 9 by 13-inch baking dish. In a medium bowl, stir together diced tomatoes and fajita seasoning. Remove chicken from skillet and place in the baking dish on top of beans. Pour the tomato mixture over the chicken and beans. Cover with foil and bake for 25 minutes or until the chicken is tender. ","[Malbec, Tempranillo, Garnacha, Zinfandel]" 34157,"Bacon-Cheese Pizza Bombs 1/2 cup extra-virgin olive oil 1 tablespoon finely chopped fresh rosemary 1 tablespoon fresh thyme 1 teaspoon red pepper flakes, plus more for sprinkling 3 cloves garlic, grated 1 tablespoon finely chopped fresh parsley Kosher salt 4 slices thick-cut bacon All-purpose flour, for dusting 2 pounds pizza dough, divided into sixteen 2-inch balls 4 teaspoons tomato paste 16 fresh basil leaves 12 ounces fresh mozzarella, cut into 1/4-inch cubes Warm marinara sauce, for serving Instructions: Place a pizza stone on the middle oven rack and preheat to 500 degrees F. Line a baking sheet with parchment paper and place it on top of the pizza stone. Warm the olive oil in a small skillet or saucepan over medium heat. Add the rosemary, thyme, red pepper flakes and garlic. Remove from the heat and let cool slightly. Stir in the parsley and season with salt. Set aside. Cook the bacon in a medium skillet over medium-low heat, turning occasionally, until crisp, about 10 minutes. Drain on a paper towel?lined plate, then crumble. Lightly dust a work surface with flour. Flatten each piece of dough and shape into a 3 1/2-inch round. Spread 1/4 teaspoon tomato paste in the center of each round, leaving a small border around the edge. Tear the basil into pieces; add to the center of each round, along with about 1 teaspoon crumbled bacon each. Top each with a few cubes of mozzarella. Season with salt and red pepper flakes. Very lightly brush the edge of the dough with water. Bring the edge of the dough toward the center, lightly pleating to form a tight enclosure; pinch to seal. Place seam-side down on a sheet of parchment paper. Using a metal skewer dipped in flour, make a hole in the center of each dough ball to create a steam vent. Remove the hot baking sheet from the oven, then carefully place all the dough balls on it, spacing them 2 inches apart. Brush them liberally with the herb oil. Transfer the baking sheet to the pizza stone and bake 5 minutes. Rotate the pan and bake until the dough is golden brown, about 10 more minutes. Remove from the oven and brush with more herb oil. Serve immediately with marinara sauce and the remaining herb oil for dipping. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Barbera]

" 34158,"Banana Spice Waffles 2 cups all-purpose flour 3 tablespoons sugar 2 teaspoons baking powder 1 teaspoon apple pie spice 1/4 teaspoon fine salt 1 3/4 cups buttermilk, at room temperature 2 large eggs 4 tablespoons unsalted butter, melted and cooled slightly, plus more for the waffle iron 1 teaspoon pure vanilla extract 1 very ripe banana, mashed Warmed honey, sliced bananas and chopped peanuts, for serving Instructions: Whisk together the flour, sugar, baking powder, apple pie spice and salt in a large bowl. Whisk together the buttermilk and eggs in a medium bowl until well blended and then whisk in the melted butter, vanilla and mashed banana. Pour the buttermilk mixture into the flour mixture and stir until just combined with a few lumps. Set aside for 10 minutes. Preheat the oven to 200 degrees F. Preheat a waffle iron to medium-high. Lightly brush the top and bottom of the waffle iron with butter. Fill each waffle indent about three-quarters full. Close the lid gently and cook until the waffle is golden brown and crisp, 5 to 7 minutes. Repeat with additional butter and the remaining batter, keeping the cooked waffles warm in the oven until ready to serve. Serve the waffles topped with warmed honey, sliced banana and chopped peanuts. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 34159,"Strawberry Rice Pudding Risotto 1 quart strawberries, rinsed and hulled 1 1/2 cups sugar 1 1/2 cups water 1 1/4 cups Arborio rice 1 quart milk 1 lemon, zest finely grated and juiced 1 vanilla bean, seeds scraped Instructions: Rinse and hull strawberries. In a small saucepan over medium heat, cook strawberries, 1/2 cup sugar, and lemon juice. When berries are soft, gently mash and set aside to cool. In a large saucepan, bring the water to a boil. Add the rice and cook until almost all the water has evaporated. Lower the heat to medium and add the milk, scraped vanilla seeds, and lemon zest. Stir frequently until the pudding has thickened, about 20 minutes. Stir in remaining sugar and allow to cool. To serve, swirl strawberry mixture into rice pudding. Alternately, layer pudding and strawberry mixture in tall clear glasses. ","[Chardonnay, Sauvignon Blanc, Moscato, Riesling]" 34160,"Cassis a l'eau 6 tablespoons creme de cassis liqueur 3/4 cup chilled water (recommended: Evian) Instructions: Fill 3 glasses with ice cubes. Place 1 to 2 tablespoons crme de cassis in each glass and add water. ","[Chardonnay, Sauvignon Blanc, Riesling]" 34161,"Little Mama's Side Dish 4 slices bacon 1/2 green pepper, diced 1/2 medium onion, diced 1/2 head cauliflower 1/4 cup sliced stuffed olives Instructions: Chop the bacon into small bits. Spray a large, heavy skillet with nonstick cooking spray and then add the bacon and begin frying it over medium-high heat. When some fat has cooked out of the bacon and it is starting to brown around the edges, add the pepper and onion to the skillet. Saute until the onion is translucent and the pepper is starting to get soft. After the bacon starts frying, chop the cauliflower, including the stem, into 1/2-inch chunks. Transfer to a microwaveable casserole with a lid and add a couple tablespoons of water. Cover and microwave on high power for 7 minutes. When the cauliflower is done, add it to the skillet, without draining, and stir (the extra little bit of water is going to help dissolve the bacon flavor from the bottom of the skillet and carry it through the dish). Stir in the olives. Cook for 1 more minute, stirring. Serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 34162,"Grilled California Avocado B-L-T Burgers with Caramelized Chipotle Onions 1 large sweet onion, halved and thinly sliced 1 tablespoon spicy chipotle pepper sauce (recommended: Tabasco Chipotle Pepper Sauce) 1 tablespoon beef broth 1 tablespoon balsamic vinegar 1 tablespoon vegetable oil or olive oil 1 tablespoon crushed fresh garlic 1 tablespoon dark brown sugar 6 1/2 ounces light garlic-and-herbs spreadable cheese 4 ounces blue cheese (recommended: Point Reyes) or other favorite blue cheese, crumbled 1 pound ground chuck 1 pound ground sirloin 1/3 cup minced sweet onion 1/4 cup zinfandel wine (recommended: Sutter Home Zinfandel) 3 tablespoons minced fresh oregano, thyme, and basil leaves (any combination) 1 tablespoon spicy chipotle pepper sauce (recommended: Tabasco Chipotle Pepper Sauce) 1 1/2 teaspoons spicy seasoned salt Vegetable oil, for brushing grill rack 12 California avocado slices (prepare at the last minute, brushing with balsamic vinegar and sprinkling with spicy seasoned salt before grilling) 12 pre-cooked bacon slices 6 soft kaiser rolls (about 4 1/2 inches in diameter), split Romaine lettuce leaves 6 large tomato slices, about 1/4-inch thick Instructions: In a grill with a cover, prepare a medium-hot fire for direct-heat cooking. For caramelized onions, combine onion, pepper sauce, broth, vinegar, oil, garlic, and brown sugar in a 10-inch nonstick skillet with a lid. When coals are ready, place covered pan on grill rack. Cook onion mixture for 15 to 20 minutes, stirring occasionally, until onions are caramelized and most of liquid is evaporated. Remove pan from grill and set aside. For spread, combine spreadable cheese and blue cheese in a saucepan; cover and set aside. For burgers, place ground beef in a large bowl. Add onion, Zinfandel, herbs, pepper sauce, and seasoned salt; mix gently. Shape beef mixture into 6 round patties. Brush grill rack with vegetable oil. Place patties on grill rack, cover, and cook about 4 minutes. Turn and continue cooking until cooked to desired doneness. Meanwhile, place saucepan with cheese spread on outer edge of grill rack to warm cheese mixture just until it reaches a very soft, spreading consistency. Remove saucepan from grill and set aside. During final minutes of grilling patties, arrange avocado slices on a rimmed nonstick perforated grilling pan coated lightly with oil, and grill alongside patties for 1 to 2 minutes, turning as necessary. During final 30 seconds, add bacon slices to pan. When avocados are nicely grilled and bacon is crisp, remove from grill. When patties are cooked, remove from grill, stacking to keep warm. Place rolls, cut side down, on outer edges of grill to toast lightly. To assemble burgers, spread a generous amount of cheese spread over cut sides of rolls. On the bottom of each roll layer lettuce, a tomato slice, beef patty, caramelized onions, grilled avocado, and bacon. Add top and serve. ","[Chardonnay, Pinot Grigio, Vermentino, Tempranillo]" 34163,"Greek Roast Chicken with Lemon-Dill Potatoes 1 tablespoon extra-virgin olive oil 8 small skin-on, bone-in chicken thighs (2 1/2 to 2 3/4 pounds) Kosher salt and freshly ground pepper 1/2 cup pitted green olives, lightly smashed 4 cloves garlic, roughly chopped 1 teaspoon dried oregano 1/2 cup low-sodium chicken broth 1/2 teaspoon grated lemon zest, plus 2 tablespoons lemon juice 1 pound new potatoes, halved if large
1/4 cup chopped fresh dill 4 ounces feta cheese, crumbled Instructions: Preheat the oven to 450? F. Heat the olive oil in a large ovenproof skillet over medium heat. Season the chicken on both sides with salt and pepper and lay skin-side down in the skillet. Cook until the skin is well browned, 8 to 10 minutes. Transfer skin-side up to a plate. Pour off all but about 1 tablespoon drippings into a small bowl and reserve. Add the olives, garlic and oregano to the skillet and cook until the garlic is softened, about 2 minutes. Pour in the chicken broth and 1 tablespoon lemon juice. Return the chicken skin-side up to the skillet. Transfer the skillet to the oven and roast until the chicken is no longer pink near the bone, 12 to 15 minutes. Meanwhile, put the potatoes in a medium saucepan and cover with cold water; add a few big pinches of salt. Bring to a boil, then reduce the heat and simmer until the potatoes are tender, 10 to 12 minutes. Drain and return to the pan. Add 1 tablespoon of the reserved chicken drippings, the lemon zest, half the dill and a big pinch each of salt and pepper and toss. Divide the chicken and potatoes among plates. Stir the remaining 1 tablespoon lemon juice into the sauce in the skillet; season with salt and pepper, then stir in the remaining dill and spoon over the chicken and potatoes. Top with the feta. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 34164,"Collard Greens with Smoked Turkey Wings 1 bunch collard greens 2 tablespoons vegetable oil 3/4 cup minced onions 1/2 cup diced carrots 1 smoked turkey wing (cut in 4 pieces) 2 gallons chicken stock 1/4 cup brown sugar 1/4 cup balsamic vinegar 1/4 cup diced tomatoes Instructions: Cut bottom stems off collard greens up to the leaves. Stack 3 to 4 leaves. Roll leaves and cut crossways in 1/2-inch strips. Continue process until all leaves are cut. Wash cut leaves thoroughly. Add vegetable oil to large heavy pot. Once oil is hot add 1/2 cup minced onions, 1/2 cup carrots, and all 4 pieces of smoked turkey wing. Saute about two minutes. Add washed greens and chicken stock. Cover pot and cook for about 1 hour and 45 minutes, or until greens are tender. Once greens are tender, remove pot from stove. Add vinegar and sugar to collard greens. Stir greens. Let greens stand two minutes before serving. Garnish with remaining minced onions and diced tomatoes. ","[Barolo, Barbaresco, Chianti, Rioja]" 34165,"Mangalitsa Brat Burger 1 tablespoon minced garlic 1 tablespoon kosher salt
2 teaspoons red pepper flakes, optional
2 teaspoons ground white pepper
1 teaspoon dried marjoram
1/2 teaspoon ground allspice
1/2 teaspoon ground mace
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
3 pounds ground pork (preferably from a Mangalitsa or other heritage breed hog) 1 cup honey 3/4 cup mayonnaise 3 tablespoons apple cider vinegar
Salt and pepper 6 hamburger buns 2 cups thinly sliced Napa cabbage 1 cup thinly sliced onions Instructions: For the brat seasoning: Stir together the garlic, salt, red pepper flakes if using, white pepper, marjoram, allspice, mace, nutmeg and ginger in a large bowl. For the pork: Preheat a grill to medium heat. Add the ground pork and 2 tablespoons cold water to the bowl with the brat seasoning. Mix together until well blended. Form into 6 patties. Grill for 5 minutes on each side. For the spread: Combine the honey, mayonnaise, cider vinegar, 1 tablespoon salt and 1 teaspoon pepper. Stir until smooth. To assemble the sandwich: Place the patties on the buns, top with some cabbage and onions, and then smother with some of the spread. ","[Riesling, Pinot Grigio, Sauvignon Blanc, Chianti]" 34166,"Soft Pizza Pretzels Nonstick cooking spray, for the parchment One 13.8-ounce tube refrigerated pizza dough
2 tablespoons baking soda
1/2 cup grated Parmesan, plus more for garnish 1 tablespoon dried oregano
1 tablespoon sesame seeds
1 teaspoon garlic powder
1 teaspoon kosher salt
1/2 teaspoon crushed red pepper flakes
Marinara sauce, for serving
Instructions: Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper and spray with nonstick spray. Cut the pizza dough widthwise into 8 strips. Using your palms, roll each strip against the counter to create an even log about 18 inches long. Fold the log into the shape of a pretzel, twisting the ends together at the center. Repeat with the remaining strips of dough. In a large mixing bowl, combine the baking soda with 2 cups warm water. Using a slotted spatula, lower a pretzel into the baking soda solution and lift out, allowing any excess to drip off. Slide the pretzel onto the baking sheet. Repeat with remaining pretzels. In a small bowl, combine the Parmesan, oregano, sesame seeds, garlic powder, salt and red pepper flakes. Sprinkle generously over the pretzels. Bake the pretzels until deeply golden brown, 18 to 20 minutes. Garnish with additional Parmesan and serve warm with marinara sauce for dunking.
","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 34167,"Crispy Smooshed Potatoes 4 pounds mixed new potatoes (about golf-ball size) Sea salt and fresh ground black pepper
Olive oil 1 tablespoon butter, melted, optional Serving suggestions: Roasted Garlic Aioli (recipe follows) or sour cream and fresh herbs 4 egg yolks 3 cloves roasted garlic
1 tablespoon lemon juice
1 tablespoon Dijon mustard
2 teaspoons paprika
2 teaspoons sea salt
1 1/2 cups light olive oil
Instructions: Preheat the oven to 400 degrees F. Add the potatoes to a large pot of heavily salted water (about 1/4 cup salt) and bring to a boil. Reduce to a simmer and cook until a fork slides easily into a potato, about 15 minutes. Drain. Generously oil a baking sheet with about 1/4 cup oil, making sure to cover the whole sheet. Arrange the potatoes on the baking sheet and gently smoosh them with a potato masher or cup -- not so much that it breaks the bottom skin or crumbles the potatoes, just enough to break open the top. Drizzle each potato with olive oil or a tablespoon of melted butter, if you prefer. Season generously with salt and pepper. Bake until golden brown, about 30 minutes. Serve with roasted garlic aioli or a bit of sour cream and fresh herbs. Combine the egg yolks, roasted garlic, lemon juice, mustard, paprika and salt in a blender. Blend on high to emulsify. With the motor running, slowly drizzle in the olive oil; the mixture will lighten and become thick and smooth. Taste and adjust the seasoning as needed. Serve right away, or refrigerate for up to 1 day. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 34168,"Broccoli Pasta Slaw 1/2 pound bow tie pasta, cooked and cooled 1 (16-ounce) bag shredded broccoli slaw 1 cup slivered almonds 1 cup dried cranberries 1/2 cup lowfat plain yogurt 1/4 cup mayonnaise 3 tablespoons cider vinegar 1 tablespoon sugar 1/4 teaspoon cayenne Salt and freshly ground black pepper Instructions: Cook pasta in boiling salted water until al dente. Cool. Add pasta, broccoli slaw, slivered almonds and dried cranberries to a large bowl. In a separate bowl, whisk together yogurt, mayonnaise, cider vinegar, sugar, cayenne, and salt and pepper. Add the dressing to the broccoli and stir to combine. Season with salt and pepper. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 34169,"Long Island Iced Tea 3 cups sugar Zest of 2 limes (in strips)
Zest of 1 lemon (in strips)
Zest of 1 orange (in strips)
2 cups fresh cold lemon juice
2 cups fresh cold lime juice
1/3 cup gin 1/3 cup light rum
1/3 cup silver tequila
1/3 cup triple sec
1/3 cup vodka
Thinly sliced lemons, for garnish Thinly sliced limes, for garnish Thinly sliced oranges, for garnish Cola, for serving, optional
Instructions: For the sour mix: Combine 3 cups water, the sugar and the lime, lemon and orange zests in a medium saucepan and bring to a boil over high heat. Cook until the sugar is completely melted. Remove from the heat and let steep in the refrigerator until very cold and the flavor has infused for at least 2 hours and up to 24 hours. Strain the cold syrup into a pitcher and add the lemon and lime juices. For the long island iced tea: Combine 2 cups of the sour mix, the gin, rum, tequila, triple sec, vodka and lemon, lime and orange slices in a pitcher. Refrigerate for at least 1 hour and up to 24 hours. Serve in tall glasses over crushed ice with a splash of cola if desired ","[Gin, Rum, Tequila, Triple Sec, Vodka]" 34170,"Grilled Marinated Flank Steaks 1 (2 to 3 pound) flank steak 1/2 cup dry Sherry or red wine 1/2 cup soy sauce 2 tablespoons Creole seasoning, recipe follows 2 tablespoons minced garlic 2 tablespoons brown sugar 1 tablespoon tomato paste 1 teaspoon freshly ground black pepper 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: Place the flank steak in a large, plastic resealable bag. In a 2-cup measuring cup combine the remaining ingredients. Pour the marinade mixture into the bag with the steak, seal and marinate in the refrigerator at least 4 hours and up to 12 hours in advance. Preheat a gas or charcoal grill. Remove the steak from the marinade. Pour the marinade into a small saucepan and bring to a boil. Lower the heat to medium-low and simmer the marinade for 10 minutes. Remove saucepan from the heat and keep warm. Place the steak on the grill and cook to desired doneness, about 6 minutes per side for rare. Transfer the steak to plate and let stand for 5 minutes before carving. Cut the steak across the grain into thin diagonal slices, and serve with the marinade sauce. 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. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 34171,"Chicken Alfredo Pizza 1 (3/4 pound) boneless skinless chicken breast Kosher salt and freshly ground black pepper 2 tablespoons butter 1 clove garlic, minced 1 teaspoon red pepper flakes 1 tablespoon all-purpose flour, plus more for work surface 1 cup heavy cream 1/4 cup grated Parmesan 1 (16-ounce) ball pizza dough, store-bought 2 cups baby spinach, well washed and dried 1 cup grape tomatoes, red and yellow 1 cup grated mozzarella Olive oil, for brushing crust Instructions: Preheat the oven to 375 degrees F. Adjust racks to the middle of the oven. Put pizza stone in the oven to preheat while you begin the sauce. Preheat a grill pan over medium heat. Season the chicken with salt and pepper, to taste. Put the chicken on the grill pan and grill until cooked through. Remove to a cutting board and dice. Set aside. Melt the butter in a medium-sized saucepan over medium heat. Add the garlic and red pepper flakes and cook until fragrant. Add the flour and cook until light blonde in color. Whisk in the cream, reduce the heat to low, and let simmer until thickened, about 2 minutes. Stir in Parmesan and season lightly with salt and pepper, to taste. Flour your work surface and roll the pizza dough into a 13-inch diameter. Carefully remove the pizza stone from the oven and put the dough on top. Ladle the sauce to cover the bottom of the pizza. Evenly top with the baby spinach, grape tomatoes, grilled chicken and the mozzarella. Brush the edge of the crust with olive oil and season with salt and pepper, to taste. Bake the pizza until crisp and golden, about 25 minutes. Remove from oven and immediately top with another handful of spinach. Slice and serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]

" 34172,"Salad of the Goddesses with Poached Shrimp 1 tablespoon kosher salt 1/4 teaspoon red pepper flakes 5 to 6 black peppercorns 3 to 4 cloves garlic, peeled and bashed 2 bay leaves 1 lime, cut into slices 1 small bunch fresh parsley 2 pounds shrimp (U16 or U20 size), in the shells 1/2 cup mayonnaise 1/2 cup sour cream 1/2 cup packed fresh basil leaves 1/2 cup packed fresh flat-leaf parsley leaves 1/4 cup chopped green onions 2 tablespoons fresh lemon juice 2 teaspoons anchovy paste 1 small clove garlic Kosher salt and freshly ground pepper 2 heads romaine 1 head Bibb lettuce 1 hothouse cucumber 1/2 cup shaved red onion 1/2 cup drained and sliced pepperoncinis 1/2 cup chopped green onions 1 orange bell pepper, julienned Instructions: For the shrimp: In a large saucepan, combine 2 1/2 quarts water with the salt, red pepper flakes, black peppercorns, garlic, bay leaves, lime and parsley. Stir to combine and bring to a simmer. Remove from the heat and allow the liquid to cool for a few minutes (dropping shrimp in hot, but not boiling, water yields more tender shrimp). Prepare and clean the shrimp by running a small, sharp knife down the length of the shrimps and removing the dark vein. Add the shrimp to the poaching liquid and allow them to sit and steep in the liquid, off the heat. (Cooking the shrimp in the shell yields more flavor.) Leave for about 5 minutes until they are cooked through and completely pink. Use a slotted spoon, or spider, and remove the shrimp and drain well. Refrigerate until cool, and then peel and discard the shells before serving with the salad. For the dressing: Combine the mayonnaise, sour cream, basil, parsley, green onions, lemon juice, anchovy paste and garlic in a food processor and puree. Thin with water as required, using only 2 tablespoons at a time. Taste and season with salt and pepper. For the salad: Wash the lettuces and roughly chop the romaine hearts. Tear the Bibb lettuce leaves into bite-size pieces. Cut the cucumber lengthwise down the middle, and then slice in 1/4-inch slices on the bias. Toss the salad ingredients together with the shaved red onion, pepperoncinis, green onions, bell peppers and cucumber. Top with the shrimp. Dress lightly with the dressing. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 34173,"Pie Crust 3 ounces (6 tablespoons) butter, chilled 1 ounce (2 tablespoons) lard, chilled 6 ounces (approximately 1 cup) all-purpose flour, plus extra for rolling dough 1/2 teaspoon table salt 1/4 cup ice water, in spritz bottle Approximately 32 ounces of dried beans, for blind baking Instructions: Place butter and lard in freezer for 15 minutes. When ready to use, remove and cut both into small pieces. In the bowl of a food processor, combine flour and salt by pulsing 3 to 4 times. Add butter and pulse 5 to 6 times until texture looks mealy. Add lard and pulse another 3 to 4 times. Remove lid of food processor and spritz surface of mixture thoroughly with water. Replace lid and pulse 5 times. Add more water and pulse again until mixture holds together when squeezed. Place mixture in large zip-top bag, squeeze together until it forms a ball, and then press into a rounded disk and refrigerate for 30 minutes. Preheat oven to 425 degrees F. Place 2 metal pie pans in the refrigerator to chill. Remove dough from refrigerator. Cut along 2 sides of the plastic bag, open bag to expose dough, and sprinkle both sides with flour. Cover again with plastic and roll out with a rolling pin to a 10 to 11-inch circle. Open plastic again and sprinkle top of dough with flour. Remove pie pans from refrigerator and set first pan on top of dough. Turn everything upside down and peel plastic from bottom of dough. Place second pan upside down on top of dough and flip again. Remove first pan from atop dough. Trim edges if necessary, leaving an edge for meringue to adhere to. Poke holes in dough and place in refrigerator for 15 minutes. Place a large piece of parchment paper on top of dough and fill with dry beans. Press beans into edges of dough and bake in the oven for 10 minutes. Remove parchment and beans and continue baking until golden in color, approximately 10 to 15 minutes longer. Remove from oven and place on cooling rack. Let cool completely before filling. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 34174,"Chubby Hubby Cupcakes 1 1/4 cups (164 grams) all-purpose flour 3/4 teaspoon (4 grams) baking soda 1/4 teaspoon (1 gram) baking powder 1/4 teaspoon (1 gram) salt 1/3 cup plus 1 tablespoon (86 grams) boiling water 1 cup (84 grams) Dutch-processed cocoa powder 3/4 cup (176 grams) buttermilk 3/4 cup (1 1/2 sticks; 168 grams) unsalted butter, at room temperature 1 cup (234 grams) granulated sugar 1 large egg plus 1 large egg yolk, at room temperature (68 grams) 1 teaspoon (2.5 grams) vanilla bean paste 1 1/3 cups (325 grams) creamy peanut butter 5 tablespoons (70 grams) unsalted butter, at room temperature 3/4 cup plus 2 tablespoons (90 grams) confectioners' sugar 1/4 teaspoon (1 gram) kosher salt 1/4 teaspoon (1 gram) ground nutmeg 3 tablespoons (45 milliliters) whole milk 1 tablespoon (8 grams) vanilla bean paste Two 1-pound boxes (7 1/2 cups; 900 grams) confectioners' sugar, sifted 1/2 cup (70 grams) malted milk powder 1 3/4 cups (3 1/2 sticks; 400 grams) unsalted butter, at room temperature 1/3 cup (76 milliliters) heavy cream 1 1/2 teaspoons (11.3 grams) vanilla bean paste 1/3 cup (76 milliliters) melted chocolate, for drizzling 1/3 cup crushed chocolate-covered pretzels, for sprinkling Instructions: For the chocolate fudge cupcakes: Preheat the oven to 350 degrees F. Line 18 muffin cups of standard muffin tins with cupcake liners. Sift the flour, baking soda, baking powder and salt into a medium bowl. Combine the boiling water and cocoa powder in another bowl and stir with a heatproof spatula until it becomes a thick paste. Stir in the buttermilk, then whisk until smooth and set aside. Beat the butter and granulated sugar in a stand mixer fitted with a paddle attachment on medium-high speed until pale in color and fluffy, 2 to 3 minutes. Add the egg, yolk and vanilla bean paste and beat until combined, about 1 minute. Reduce the speed to low. Alternate adding the dry ingredients with the buttermilk mixture in 2 additions each. Mix until just combined. Fill each prepared muffin cup with batter until about two-thirds full. Bake until a cake tester inserted in the middle comes out clean, 18 to 20 minutes. Cool 5 minutes in the tins, then turn out cupcakes onto a wire rack to cool completely. For the peanut butter filling: Beat the peanut butter and butter in a stand mixer fitted with the paddle attachment on medium-high speed until well mixed, about 1 minute. Add the confectioners' sugar, salt and nutmeg and mix to combine. Next, add the milk and vanilla bean paste and beat until smooth, about 1 minute. Place in a medium piping bag fitted with a 1/2-inch plain round tip. For the malted vanilla buttercream: Whisk the confectioners' sugar and malted milk powder in a medium bowl. Beat the butter in a stand mixer fitted with the paddle attachment on medium-high speed until fluffy, about 2 minutes. Gradually add the confectioners' sugar mixture and beat on medium speed until combined, 2 to 3 minutes. Add the cream and vanilla bean paste and beat on high speed until smooth, about 1 minute. Place in a large piping bag fitted with a 1-inch or larger plain round tip. For the assembly: Use a rounded teaspoon or a melon baller to scoop out a small core in the center of each cupcake and fill it with peanut butter filling. Smooth out the top. Pipe a large swirl of malted vanilla buttercream on the top. Drizzle with melted chocolate and sprinkle with crushed chocolate-covered pretzels. ","[Pinot Grigio, Sauvignon Blanc, Riesling, Moscato]" 34175,"Chocolate Raspberry Marquess 1 Chocolate Butter Sheet Cake, recipe follows Raspberry Simple Syrup, recipe follows 1 pint fresh raspberries plus 1 pint fresh raspberries for optional garnish 10 ounces very bittersweet (70 percent cocoa liqueur) chocolate, chopped in 1/8-inch pieces 7 ounces (14 tablespoons) plus 2 ounces (4 tablespoons) unsalted butter, cut into pieces 1/2 cup heavy cream 6 eggs 3/4 cup sugar 1/4 cup fine quality raspberry flavored liqueur, such as Chambord 5 ounces unsalted butter, softened 7 eggs separated 4 ounces bittersweet chocolate, melted 1/8 teaspoon cream of tartar 1 cup less 2 tablespoons (7 ounces) sugar 1 cup and 2 tablespoons (4 ounces) sifted cake flour 1/4 cup sugar 1/3 cup water 2 tablespoons raspberry sauce 1 teaspoon fine quality raspberry-flavored liqueur, optional 2 cups raspberries (fresh or frozen) 1/4 cup sugar 2 teaspoons fresh-squeezed lemon juice 1 tablespoon raspberry-flavored liqueur Instructions: Place 12 (2 3/4-inch round by 1 1/2-inches tall) steel individual cake rings on a parchment lined sheet pan. (Alternately, you can use 1 large 9-inch round by 2 1/2-inch tall metal dessert ring). Cut 12 circles from the Chocolate Butter Sheet Cake and put 1 in the bottom of each metal ring. Using a pastry brush, moisten each cake with Raspberry Simple Syrup. Arrange 3 or 4 fresh raspberries inside the rings on top of the cake circles. Melt the chocolate and 7-ounces of the butter in the top of a double boiler, over gently boiling water; upper pan should not touch water. Remove from the double boiler but keep the mixture warm and liquid. Whip the cream until it comes to soft peaks that hold their shape. Refrigerate until needed. Whisk the remaining 2 ounces of butter with the eggs, sugar, and raspberry liqueur in a medium bowl. Place over gently boiling water; the bowl should not touch water. Cook, whisking constantly, for 5 to 10 minutes, until the mixture reaches 160 degrees on a thermometer. Immediately remove from the heat and with an electric mixer, whip at high speed for about 5 minutes, until cool to touch. Whisk the egg mixture into the melted chocolate and butter. Fold in the whipped cream, mixing until no streaks of white remain. Using a pastry bag or a large spoon, fill the prepared metal rings with the chocolate mousse, covering the raspberries. With a flat knife, scrape the mousse to make it level with tops of the rings. Cover and refrigerate at least 8 hours, until firm. To remove from mold, warm the sides of the rings by wrapping briefly with a hot towel, or use propane torch to heat sides so they release. Wrap a chocolate band around each torte, if desired. You can also decorate by arranging fresh raspberries, chocolate truffles, chocolate shards or chocolate leaves on top. Preheat oven to 325 degrees F. Brush the sides of a 12 by 16-inch sheet pan with melted butter or cooking spray, and dust lightly with flour with cooking spray. Line the bottom with a rectangle of parchment or waxed paper. Cream the butter in a bowl, using an electric mixer until it is very light and aerated. Add the egg yolks, a few at a time, stopping to scrape the bowl in between additions. Add the melted chocolate, scraping the bowl again, beating until the chocolate is incorporated. Whip the egg whites and cream of tartar in a clean bowl, using an electric mixer. When they are frothy, gradually add the sugar, whipping until soft peaks form. Fold the whites into the yolk mixture. Sift the flour onto the batter and gently fold it in. Spread evenly into the prepared pan. Bake 10 to 15 minutes, until the cake is just set and a light crust has formed on the top. Cool. Heat the sugar and water in a small saucepan, gently swirling the pan until the sugar dissolves. Cook just until the syrup is clear: do not boil. Stir in raspberry sauce and the liqueur, if using. In a blender or a food processor, puree the raspberries with the sugar, lemon juice, and liqueur. Strain through a fine sieve to remove the seeds. Refrigerate. . ","[Pinot Noir, Barolo, Tempranillo, GSM Blend]" 34176,"Blackened Trout with Escovitch 1 cup white vinegar 2 teaspoons Caribbean all-purpose seasoning 2 teaspoons sugar
1 teaspoon whole allspice (pimiento berries)
1 teaspoon kosher salt
6 sprigs fresh thyme
2 cloves garlic, minced
Juice of 1/2 lime (about 4 teaspoons)
2 carrots, julienned (about 1 1/4 cups)
1 large white onion, thinly sliced (2 cups)
1 green bell pepper, julienned (about 1 cup)
1 red bell pepper, julienned (about 1 cup)
1 Scotch bonnet pepper, halved and seeded
2 1/2 teaspoons garlic powder 2 teaspoons smoked paprika
1 3/4 teaspoons kosher salt
1 1/2 teaspoons freshly ground black pepper
1 1/2 teaspoons dried thyme
1 teaspoon onion powder
1 teaspoon dried oregano
1/4 teaspoon cayenne pepper
4 trout fillets (about 2 pounds)
1/4 cup (4 tablespoons) unsalted butter
Instructions: Make the escovitch: Combine the vinegar, all-purpose seasoning, sugar, allspice, salt, thyme sprigs, garlic, lime juice and 1/3 cup water in a large saucepan and bring to a boil over medium-high heat. Stir until the sugar and salt dissolve. Add the carrots, onion, bell peppers and Scotch bonnet and cook until the vegetables become slightly tender, about 10 minutes. Remove from the heat and set aside. (Remove the Scotch bonnet before serving.) For the trout: Combine the garlic powder, smoked paprika, salt, black pepper, thyme, onion powder, oregano and cayenne pepper in a small bowl. Coat each piece of trout with the blackening seasoning. Heat half of the butter in a large skillet over medium-high heat until almost smoking. Add two trout fillets to the skillet and cook until the fish is browned and flakes with a fork, about 3 minutes on each side. Repeat with the remaining butter and trout. Spoon the escovitch on top of each fish fillet before serving. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Garnacha]

" 34177,"Oaxaca Dog 1/4 cup slivered raw almonds 2 tablespoons canola oil 1 small Spanish onion, coarsely chopped 3 cloves garlic, coarsely chopped 1 cup pureed plum tomatoes 3 cups chicken stock, plus more if needed Scant 1/4 cup pureed chipotle in adobo 2 tablespoons ancho chili powder 1 tablespoon New Mexico chili powder 1/2 teaspoon ground cl de arbol 1/4 cup chopped fresh mango 1/4 cup golden raisins 1/4 cup crushed blue corn tortilla chips 1 tablespoon honey 1 tablespoon pure maple syrup 3 tablespoons molasses 3/4 teaspoon ground cinnamon 1/2 teaspoon ground cloves 1/2 teaspoon ground allspice 1 ounce semisweet or bittersweet chocolate, finely chopped Salt and freshly ground black pepper 3/4 cup fresh lime juice 3/4 cup distilled white vinegar 3 tablespoons super fine sugar 2 teaspoons kosher salt 1 serrano cl, slit down center 2 teaspoons finely chopped fresh oregano leaves 1 large red onion, peeled, halved, cut into 1/8-inch-thick slices 8 kosher hot dogs, grilled or griddled Soft hot dog buns 1/2 cup (2-ounces) crumbled queso fresco cheese 1 cup grated Manchego cheese 1 ripe Hass avocado, peeled, pitted and cut into small dice Instructions: Mole: Put the almonds in a medium saucepan over medium heat and cook until lightly golden brown, stirring occasionally, about 5 minutes. Remove the almonds to a plate. Increase the heat to high, add the oil and heat until it begins to shimmer. Add the onions and cook until soft, about 4 minutes. Add the garlic and cook for 30 seconds. Stir in the tomatoes, chicken stock, chipotle and chili powders, bring to a boil and cook for 10 minutes. Add the mango, raisins, tortillas and almonds and cook, stirring occasionally, until mangoes are soft and the mixture is reduced by half, about 30 minutes. Cool for 5 minutes before adding it to a blender. Carefully transfer the mixture to a blender and blend until smooth. Return the mixture to the saucepan over high heat, add the honey, maple syrup, molasses, cinnamon, clove, allspice and chocolate. Cook until reduced to a sauce consistency, about 10 minutes and season with salt and pepper, to taste. Onions: Combine lime juice, vinegar, sugar, salt and cl in a medium saucepan and bring to a boil over medium heat. Cook the mixture until the sugar is dissolved. Remove from heat and let cool for 5 minutes. Put the onion slices in a small bowl. Pour the warm vinegar mixture over and toss to coat. Cover and refrigerate for at least 4 hours and up to 48 hours, stirring the mixture a few times. Preheat a grill or griddle to medium. Hot dogs: Cook the hot dogs on grill or griddle until golden brown and the skin is crisp. Put in the buns and top each with some of the mole sauce, cheese, avocado and pickled red onions. ","[Rioja, Pinot Noir, Barbera, Tempranillo]" 34178,"Herb Roasted Cornish Game Hens 1 tablespoon grill seasoning 1/2 cup red wine vinegrette dressing 1 teaspoon chopped fresh rosemary leaves, plus 4 sprigs 1 teaspoon chopped fresh oregano leaves, plus 4 sprigs 1 teaspoon chopped fresh thyme leaves, plus 4 sprigs 1 teaspoon chopped fresh parsley leaves, plus 4 sprigs 4 Cornish game hens, rinsed 1 lemon, cut in quarters 1 (16-ounce) bag baby carrots 1 (16-ounce) bag frozen pearl onions, thawed 1/2 pound red potatoes, cut into small chunks Salt and fresh ground black pepper Instructions: Preheat the oven to 375 degrees F. Line a baking sheet with foil and put a baking rack on top. Mix together the grill seasoning, dressing, and chopped herbs in a small bowl. Reserve 2 tablespoons. Generously rub the hens inside and out with the herb and dressing mixture. Stuff each hen with a sprig of each herb and a piece of lemon. In a large bowl, combine the carrots, onions and potatoes with the reserved 2 tablespoons of dressing mixture, a generous pinch of salt and pepper. Put the vegetables in a large roasting pan and arrange the hens on top. Roast them until the juices run clear and an instant-read thermometer registers 180 degrees F when inserted into the thickest part of the thigh, about 50 to 55 minutes. Remove the pan from the oven, cover with foil and let the hens rest for 5 minutes before serving. Transfer the hens to a large serving tray with the roasted vegetables. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 34179,"Tuna Crostini 1 (5 ounce) can Genova Tuna in Olive Oil 1 French baguette, thinly sliced Sea salt and freshly ground black pepper 3 tablespoons lemon juice 4 Roma tomatoes, finely diced 1 tablespoon roasted garlic, minced ? cup fresh basil, chopped Instructions: Preheat oven to 325F. Drain tuna and place oil in a small bowl. Place baguette slices on a baking sheet and brush with oil on both sides. Sprinkle lightly with salt and pepper. Bake until crisp and golden, about 10 minutes. Remove from heat and let cool. Place tuna in a small bowl. Add lemon juice, tomatoes, garlic and half the basil, stirring to combine. Season with salt and pepper. Place tuna mixture on toast and garnish with remaining basil before serving. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 34180,"Smoked Apple Cobbler 8 apples (about 4 pounds), peeled, cored and sliced (try a mix of Granny Smith and Gala) 1 teaspoon pure vanilla extract 1/3 cup plus 3 tablespoons granulated sugar, plus more for sprinkling 8 tablespoons cold unsalted butter, cubed Kosher salt 1 1/2 cups all-purpose flour (see Cook's Note) 1 tablespoon baking powder 1/2 cup buttermilk Vanilla ice cream and caramel sauce, for serving Instructions: Prepare a grill for direct and indirect heat: For gas grills (with 3 or more burners), turn all the burners to medium-high heat; after about 15 minutes, turn off one of the side burners and turn the remaining burners down to medium. For charcoal grills, bank one chimney starter-full of lit and ashed-over charcoal briquettes to one side of the grill. If using gas, add soaked wood chips for additional smoky flavor (be sure to consult the grill manufacturer's guide for best results). If your grill has a thermometer, aim to keep the temperature at about 350 degrees F throughout grilling. Put the apples, vanilla, 1/3 cup of the sugar, 2 tablespoons of the butter and a pinch of salt in a large bowl and toss to combine. Transfer to a 10-inch cast-iron skillet. Set aside. Combine the flour, baking powder, the remaining 3 tablespoons sugar, and a pinch of salt in a food processor and pulse to combine. Add the remaining 6 tablespoons butter and pulse until the butter pieces are no larger than peas. Add the buttermilk and pulse until the dough just starts to come together in a ball.
Drop rounded tablespoons of the dough all over the apples. Sprinkle generously with sugar. Transfer the skillet to the direct heat side of the grill, cover the grill and cook, rotating the skillet halfway through, until the apples on the sides of the pan are bubbling and golden brown, 15 to 20 minutes. Move the skillet to the indirect side of the grill, cover the grill and cook until the dough is cooked through and golden on top, about 15 minutes more.
Remove the skillet from the grill and let cool for 10 minutes. Serve the cobbler topped with ice cream and caramel sauce.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 34181,"Quick Chocolate Chip Cookies 1 stick (8 tablespoons) unsalted butter, room temperature 1/2 cup sugar 1/2 cup light brown sugar 2 teaspoons vanilla extract 1 large egg 2 1/2 cups baking mix One 12-ounce bag dark chocolate chips 1/2 cup chopped pecans Instructions: Preheat the oven to 350 degrees F. Combine the butter, sugar and brown sugar in a stand mixer fitted with the paddle attachment. Mix until well combined and creamy. Add the vanilla and egg. Gradually add the baking mix and mix until combined. Add the chocolate chips and pecans; mix until just combined. Drop heaping tablespoons of the dough onto parchment-lined baking sheets. Bake until the cookies are lightly browned, about 15 minutes, rotating the baking sheets halfway through. Remove from the oven and let the cookies cool on the baking sheets for 2 minutes, then transfer to a wire rack to cool completely. Store in an airtight container. ","[Chardonnay, Merlot, Cabernet Sauvignon, Zinfandel]" 34182,"Sunny's Creamy Mascarpone-Bacon Dressing 2 tablespoons mascarpone cheese 3 strips bacon, crisp-cooked and finely chopped, plus 1 teaspoon warm bacon fat
1/2 cup Base Vinaigrette, recipe follows Kosher salt and coarsely ground black pepper Kosher salt and coarsely ground black pepper
1/4 cup red wine vinegar 1 teaspoon minced shallots 1/4 cup plus 2 tablespoons canola oil 1/4 cup plus 2 tablespoons extra-virgin olive oil Kosher salt and freshly ground black pepper Instructions: Add the mascarpone, bacon and bacon fat to a bowl and whisk until combined. Slowly pour in the Base Vinaigrette, vigorously whisking to blend smoothly, until completely combined. Taste and season with salt and pepper if needed. Serve with salads and crudite, as a French fry dip or as a spread for a sandwich. In a medium mixing bowl, whisk together the vinegar, shallots and 1 teaspoon water. Slowly stream in the oils while whisking. Season with salt and pepper. Recipe courtesy of Geoffrey Zakarian ","[Chardonnay, Pinot Gris, Sauvignon Blanc, Vermentino]" 34183,"Mama Lane's Sweet Potato Pudding 1 cup sugar 3 tablespoons butter 1 cup milk 1 egg 2 cups grated sweet potato 1 teaspoon vanilla Instructions: Put all ingredients together in a 5 by 9 by 2-inch baking dish. Bake in a preheated 350 degree oven, 1 to 1 1/2 hours. Stir 2 or 3 times to keep from burning. Bake until brown on top. The recipes for this program, which were provided by contributors and guests who may not be professional chefs, have not been tested in the Food Network's kitchens. Therefore, the Food Network cannot attest to the accuracy of any of the recipes. ","[Chardonnay, Riesling, Moscato, Sparkling wine]" 34184,"Fennel Gruyere Grape Tart Cream cheese dough 2 cups grated gruyere cheese (reserve 1/2 cup) 4 tablespoons olive oil 2 heads fennel sliced thin in 1/2-inch circles 1 yellow onion sliced thin in 1/2-inch circles 1/2 teaspoon Kosher salt 1/4 teaspoon pepper 2 teaspoons fresh dill 2/3 cup seedless red grapes, split Fried kalamata olives Instructions: Preheat oven to 350 degrees. Roll out the dough and place in a 10inch tart pan with removable bottom. Bake for 15 to 20 minutes. Remove from oven and sprinkle with 1 1/2 cups grated cheese. Heat olive oil in skillet and saute fennel and onions. Add the salt and pepper. Remove from heat and toss with fresh dill and place in tart pan. Top with the 1/2 cup remaining grated cheese. Decorate with seedless grapes and fried kalamatas. Serve warm ","[Chardonnay, Riesling, Pinot Grigio, Sparkling wine]

Given the following recipe, provide the wine types that would pair well with the recipe. Return a list of the wine types only. recipe: Baked Brie with Fig Jam and Prosciutto 1 (1 lb) round of brie cheese 1/4 cup fig jam 8 slices prosciutto 1/4 cup" 34185,"Beef Pasties 2 pounds bacon, minced and cooked, drained 2 pounds ground beef, cooked and seasoned 4 cups cooked and small-diced potatoes 2 cups cooked and small-diced carrots 1 cup cooked and small-diced onion 1 cup English peas 1 tablespoon minced garlic 1 tablespoon salt 1 tablespoon ground pepper 1 teaspoon ground ginger 1 teaspoon grated nutmeg 4 sheets puff pastry 4 eggs, beaten Instructions: For the filling: In a bowl, blend the bacon, beef, potatoes, carrots, onions, peas, garlic, salt, pepper, ginger and nutmeg, mixing well, ensuring not to break the peas. Hold cold until construction.
For the crust: Preheat the oven to 350 degrees F. Portion the pastry in 8 triangles, allowing the dough to soften. Next, brush the interior of the dough with egg wash. Fill with 2 to 3 ounces of filling. Bring the tip of the triangle to the edge to fold the sides and seal the pasties. Press the sides down to seal and bake for 20 to 25 minutes. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 34186,"Grilled Turkey Tenderloins with Mango Salsa 1 package Honeysuckle White? or Shady Brook Farms? Turkey Breast Tenderloins or use 1 package Honeysuckle White? or Shady Brook Farms? Lemon Garlic Flavor Marinated Tenderloins Mango Salsa 1 ripe Mango peeled, cored, and diced 1 medium tomato, seeded and diced ? cup red onion, finely chopped ? cup green bell pepper, diced 2 tablespoons finely chopped mint ? tablespoon salt Instructions: 1.In medium bowl, combine mango salsa ingredients. Cover and refrigerate until serving. 2.Grill tenderloins approximately 20 to 30 minutes, turning every 5 minutes or until internal temperature reaches 170. 3.To serve, slice tenderloins and top with mango salsa. Note: For food safety, cook turkey to a minimum internal temperature of 165 as measured by a meat thermometer. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 34187,"Strawberry-Lemon Panna Cottas One 1/4-ounce packet unflavored powdered gelatin 2 cups half-and-half 1/4 cup sugar 1/2 teaspoon lemon zest 1/2 teaspoon pure vanilla extract Kosher salt 4 large strawberries, diced into small pieces Honey, for drizzling Instructions: Put 1/4 cup cold water in a small bowl. Sprinkle the gelatin over the water, stir and let sit until the gelatin has softened, about 5 minutes. Stir the half-and-half and sugar in a small saucepan over medium heat until the sugar melts and the half-and-half is hot and begins to steam. Stir in the softened gelatin, lemon zest, vanilla and a large pinch of salt. Make sure all the gelatin dissolves. Divide the mixture evenly into 6 small glass bowls, and let cool for a few minutes. Wrap and refrigerate until chilled and set (the panna cottas will be jiggly), about 4 hours. (They can be made a day ahead and refrigerated.) Fill a medium bowl with very hot water. Working with one panna cotta at a time, dip a bowl almost completely in the water, and hold it there for about 1 minute. Dry off the bowl, then invert it onto a small serving plate. Repeat with the remaining panna cottas. (They can be unmolded and inverted onto the serving plates up to 3 hours before serving.) Top each with a mound of strawberries, and drizzle with honey. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 34188,"Inside Out Stuffed Avocados 4 semi-ripe avocados, halved Olive oil
Kosher salt and freshly ground black pepper
1 pint grape tomatoes, quartered
2 cloves garlic, minced
1 jalapeno, finely diced
1/2 small red onion, finely diced (about 1/4 cup)
1/4 cup chopped fresh cilantro 1 tablespoon distilled white vinegar
1/4 cup sour cream
1 teaspoon agave nectar Juice of 1 lime
Hot sauce, to taste
1 cup tortilla chips, crushed
Instructions: Preheat a grill to medium heat. Using the tip of a paring knife, cut off a sliver of the skin from the rounded side of each avocado half, so they will lay flat on your serving platter. Score the flesh side of each avocado half in a cross-hatch pattern. Brush the inside of the avocado halves with olive oil and sprinkle with salt and pepper. Place the avocado halves cut-side down on the grill for 1 minute 30 seconds. Turn the avocado halves 90 degrees to get cross-hatch grill marks and cook for another 1 minute 30 seconds. Remove from the grill and place, grilled-side up, on a large platter. Stir together the tomatoes, garlic, jalapeno, onion, cilantro, vinegar, salt and pepper in a mixing bowl. Set aside for assembly. Whisk together the sour cream, agave, lime juice and hot sauce in a small mixing bowl to form the crema. Mound about 2 heaping tablespoons of the vegetable mixture into each avocado half. Drizzle the margarita crema over the avocados. Sprinkle the tortilla chips on top. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Vermentino, Tempranillo]" 34189,"Balsamic Glazed Vegetables 1 1/2 to 2 pounds of your choice of the following, or any combination of: \baby\ packaged fresh carrots, brussel sprouts, yellow squash (you can also use broccoli, cauliflower and zucchini) 1/2 cup water 1/2 cup balsamic vinegar 1 tablespoon butter Salt and freshly ground black pepper Chopped parsley leaves, for garnish Instructions: Place veggies in a pan with water and vinegar. Bring to a boil and cover. Reduce heat to medium and cook 10 minutes. Remove lid and raise heat back up. Allow the water to boil away and the vinegar to reduce and glaze the veggies, about 5 to 7 minutes. When the vegetables are glazed, to a sweet, rich brown color add butter to the pan. Turn veggies to coat lightly with butter. Season with salt, pepper and serve. Garnish with parsley. For an optional glaze for the vegetables, substitute 1/4 melted butter and 1/4 cup honey for 1/2 cup balsamic vinegar. Follow method as listed. ","[Barolo, Barbaresco, Chianti, Rioja]" 34190,"Garlic and Sun-Dried Tomato Corn Muffin 2 (8 1/2-ounce) packages corn muffin mix (recommended: Jiffy) 2 cups frozen whole kernel corn, thawed 3 garlic cloves, minced 2/3 cup diced sun-dried tomatoes (from an 8-ounce jar) 2/3 cup buttermilk 2/3 cup sour cream 2 large eggs Instructions: Preheat the oven to 375 degrees F. Grease 2 muffin tins. In a large bowl combine the muffin mix, corn, garlic, and sun-dried tomatoes. Stir to combine. In a small bowl whisk together the buttermilk, sour cream, and eggs until well blended. Add the buttermilk mixture to the muffin mix. Stir to combine. Spoon the mix into the muffin tins, filling up the cups about halfway. Bake until golden brown on top, about 15 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling, Chenin Blanc]" 34191,"Chicken and Herb Pot Pie Stoup 2 small pieces boneless, skinless chicken breasts 1 bay leaf 1 tablespoon extra-virgin olive oil 2 carrots, peeled and diced 3 small ribs celery from the heart, chopped 1 medium onion, chopped 2 cloves garlic, finely chopped 1 large potato, peeled and diced Salt and freshly ground black pepper 1 quart chicken stock 1 cup frozen peas 3 to 4 sprigs fresh tarragon, leaves finely chopped 2 tablespoons finely chopped lemon thyme or thyme leaves 1/4 cup finely chopped flat-leaf parsley, a handful 3 tablespoons butter 2 rounded tablespoons all-purpose flour Instructions: Put the chicken and the bay leaf in a small pan and add water, almost to cover the chicken. Bring to a boil over high heat, then reduce the heat and poach the chicken until cooked through, about 10 minutes. Remove the chicken to a plate. Strain the broth and reserve
Meanwhile, heat the extra-virgin olive oil, a turn of the pan, in a soup pot or Dutch oven over medium-high heat. Add the carrots, celery, onions, garlic, potatoes, salt and pepper, to taste. Stir, cover, and cook 7 to 8 minutes, stirring occasionally to sweat the veggies. Add the stock and bring to a boil, then simmer to keep the stock at a low boil. Dice the poached chicken then stir it into the stock. Add the peas, tarragon, thyme, and parsley.
In a small pan over medium heat, melt the butter and whisk in the flour. Cook for 1 minute, then stir it into the soup to thicken. Add the reserved strained chicken poaching liquid to loosen up the sauce remember that youre going for a consistency thats thicker than soup and thinner than stew. Season with salt and pepper, to taste. Transfer to a serving bowl and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 34192,"Curtis' Lime Soup 1 tablespoon olive oil 1 medium red onion, diced 3 garlic cloves, minced 2 tablespoons dried oregano Salt 1/2 pound fried tofu 2 carrots diced 1/2 pound green beans, cut into 1-inch pieces 2 medium tomatoes, diced 1 cup vegetable stock 1/2 bunch cilantro, chopped 2 tablespoons chili powder 2 limes thinly sliced Juice of one lime Instructions: In a large pot, heat the oil and saute the onion and garlic. Add the remaining ingredients and simmer until done, about 35 minutes. TIP: COOKING WITH LIME-SEVICHE The acid in the lime \juice cooks\ the seafood. The ratio should be at least 3/4 cup lime juice to one pound of raw seafood such as scallops or shrimp. Season with salt, pepper, and your favorite spice, serve over salad. ","[Vermentino, Sauvignon Blanc, Gruner Veltliner, Albari?o]" 34193,"Wood Roasted Shaved Asparagus, Parmesan, Breadcrumbs and Lemon 1 bunch large or jumbo asparagus (can substitute with Brussels sprouts) Extra-virgin olive oil, for cooking
Kosher salt and freshly ground black pepper
1/2 ciabatta loaf, cubed (about 1 quart cubes)
2 cloves garlic, grated
2 tablespoons grated Parmesan, plus more for garnish
Instructions: Preheat the oven to 500 degrees F. Trim the woody ends from the asparagus. Using a vegetable peeler, shave the asparagus lengthwise into strips (if using Brussel sprouts, use a knife or mandoline to shave the sprouts). In a large bowl, gently toss the shaved asparagus with 2 tablespoons olive oil and a few pinches of salt and pepper. Pour the asparagus mixture into a 12-inch cast-iron skillet and loosely arrange a \nest.\ Roast until slightly browned and softened, about 3 minutes. Meanwhile, heat 1/4 cup olive oil in a large saute pan over medium-high heat. Once the oil is hot, add the cubed bread and toss to coat in the olive oil. Allow the bread to toast evenly, tossing often, 3 to 5 minutes. Remove the pan from the heat and stir in the garlic to perfume the oil and bread. Remove the bread from the pan to a cutting board and roughly chop the bread pieces. Toss with the grated Parmesan and black pepper, to taste. Top the asparagus with the breadcrumbs. Garnish with more grated Parmesan. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 34194,"Buttermilk, Banana, Bacon Pancakes 2 cups all-purpose flour 2 tablespoons sugar 1 tablespoon baking powder 1 teaspoon baking soda 1 teaspoon ground cinnamon 1 teaspoon salt 2 cups buttermilk 1 teaspoon vanilla extract 2 eggs, at room temperature 6 slices cooked bacon, chopped 1 ripe banana, mashed Rendered bacon fat reserved in pan, if desired, or butter Butter and maple syrup, for serving Instructions: Combine the flour, sugar, baking powder, baking soda, cinnamon and salt in a large bowl. Set aside. Mix the buttermilk, vanilla extract and eggs in another bowl until thoroughly combined. Stir in the bacon and banana. Fold in the dry ingredients. Preheat a large pan over medium-high heat. Add a little bacon fat or butter and allow to heat and melt. Add about 1/2 cup of the batter for each pancake. Allow the pancake to cook until it starts to bubble on top and gets golden brown around the edges, 2 to 3 minutes. Flip and cook for another minute. Remove to a platter. Repeat with the remaining batter. Top with butter and maple syrup. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 34195,"Lobster-Avocado Cocktail 1/2 cup fresh lime juice 2 teaspoons honey 2 tablespoons horseradish, drained 1 tablespoon Worcestershire sauce 1 teaspoon hot sauce 1 tablespoon chopped fresh tarragon Kosher salt and freshly ground pepper 2 cups coarsely chopped lobster meat 1 avocado, peeled, pitted and diced 1/4 cup chopped watercress leaves Instructions: Whisk the lime juice, honey, horseradish, Worcestershire sauce, hot sauce, tarragon, and salt and pepper to taste in a bowl. Gently fold in the lobster, avocado and watercress. Serve in shot glasses, if desired. ","[Chardonnay, Sauvignon Blanc, Riesling, Sparkling Wine]" 34196,"Ranch Turkey One 15- to 18-pound turkey (neck and giblets removed) Two 1-ounce packets ranch seasoning
10 tablespoons (1 1/4 sticks) unsalted butter, softened
3 carrots, cut into thirds
3 stalks celery, cut into thirds
1 medium onion, cut into 8 wedges
Kosher salt and freshly cracked black pepper
2 tablespoons maple syrup
4 cups low-sodium chicken stock
3 tablespoons all-purpose flour
Instructions: Allow the turkey to come to room temperature for 2 hours. Preheat the oven to 425 degrees F. Remove 2 tablespoons of ranch seasoning from 1 packet and reserve. In a small bowl, mix together 1 stick (8 tablespoons) of butter with the remaining ranch seasoning from both packets until well incorporated. Arrange the carrots, celery and onions in the bottom of a roasting pan, then put a roasting rack over them. Put the turkey on the rack and spread the ranch butter all over and underneath the skin. Season generously with salt and pepper. Reduce the oven temperature to 350 degrees F and put the turkey inside to roast. In the meantime, add the maple syrup and 2 cups of chicken stock to a saucepan, then stir in the 2 tablespoons reserved ranch seasoning. Bring to a simmer just to warm through and incorporate the seasoning. Roast the turkey, basting with this liquid every 20 minutes, until a thermometer inserted in the thickest part of the thigh reads 160 degrees F (allow about 1 hour of cooking time for every 3 pounds of turkey). Tent with a piece of aluminum foil and let rest at least 30 minutes. (There will be carryover cooking and the temperature will rise to 165 degrees F while resting.) For the gravy, strain the juices left in the bottom of the roasting pan into a fat separator and pour the fat off the top. Put the roasting pan on a burner on top of the stove over medium heat. Add the remaining 2 tablespoons butter and whisk in the flour, cooking for a minute. Slowly whisk in the remaining 2 cups chicken stock along with any remaining braising liquid and the juices from the roasting pan. Season with salt and pepper and serve alongside the turkey. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 34197,"Piccalilli 1 1/2 pounds green tomatoes, seeded and chopped 1 1/2 pounds sweet red peppers, chopped 1/2 pound firm red tomatoes, seeded and chopped 2 stalks celery, chopped 1 large Kirby cucumber, peeled and chopped 1 large onion, chopped 3 tablespoons canning or non-iodized salt 1 1/2 cups cider vinegar 1 cup granulated sugar 1/2 cup brown sugar 1/2 teaspoon mustard seed 1/2 teaspoon ground red pepper (cayenne) Instructions: In large glass bowl, combine all vegetables and salt. Cover and set aside at room temperature 3 hours. In colander, drain vegetables. Rinse quickly with cold water and drain very well. In large non-aluminum kettle, combine vegetables, vinegar, sugar, mustard seed, and cayenne. Bring mixture to boiling over high heat, stirring constantly. Reduce heat to low and cook, uncovered, 20 minutes, stirring occasionally. Meanwhile, sterilize 4 pint jars, lids, and bands according to manufacturer's directions. Divide Piccalilli among sterilized jars leaving 1/2-inch space at top of jar. Wipe rims of jars to remove any syrup and seal with lids and bands. Process jars in boiling water bath for 10 minutes. Remove jars from water bath, tighten lids immediately, and set aside to cool completely. Label jars and store in cool, dry place. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 34198,"Tahini Caramel Rolls 1/2 cup (113 grams; 1 stick) unsalted butter, at room temperature 1/2 cup (120 grams) whole milk
1/2 cup (120 grams) orange juice
4 1/2 cups (585 grams) all-purpose flour
1/3 cup (67 grams) granulated sugar
2 1/4 teaspoons instant yeast
1 teaspoon kosher salt
1/2 teaspoon ground cinnamon
2 large eggs, at room temperature
Neutral oil, for the bowl 1 cup (200 grams) dark brown sugar 1 tablespoon ground cinnamon
1/4 teaspoon kosher salt
Zest of 1/2 orange
3/4 cup (150 grams) dark brown sugar 1/3 cup (80 grams) whole milk
1/3 cup (80 grams) tahini (natural unsweetened peanut butter works well too!)
3 tablespoons (45 grams) unsalted butter, at room temperature
Pinch kosher salt
1/2 teaspoon vanilla extract
All-purpose flour, for dusting 2 tablespoons (33 grams) unsalted butter, at room temperature
Toasted sesame seeds, for garnish
Flaky salt, for garnish
Instructions: For the dough: Combine the butter, milk and orange juice in a small saucepan over low heat and cook, stirring gently, until the butter is just melted. Remove from the heat and allow to cool to lukewarm. (You can also do this in a measuring cup in the microwave.) Combine the flour, granulated sugar, instant yeast, salt and cinnamon in a large bowl or bowl of a stand mixer fitted with a dough hook and whisk to combine. Add the milk mixture and eggs, then mix with the dough hook until the dough is smooth and slightly sticky, 7 to 10 minutes. (Alternatively, this can be mixed in a large bowl and turned onto a work surface to knead by hand.) Transfer to an oiled bowl, cover with plastic wrap and allow to rise until the dough has doubled in size, about 1 hour 30 minutes to 2 hours. Meanwhile, make the brown sugar filling and caramel. For the brown sugar filling: In a small bowl, combine the brown sugar, cinnamon, salt and orange zest and rub together with your fingers until everything is evenly combined. Set aside. For the tahini caramel: In a 3 1/2-quart enameled braiser over low heat, add the brown sugar, milk, tahini, butter and salt. Whisk to combine. Increase the heat to medium and bring to a boil. Allow the caramel to boil until it begins to darken in color, 2 to 3 minutes. Remove from the heat and add the vanilla. Allow to cool until it is just warm to the touch. (Alternatively, the caramel can be prepared in a small saucepan and transferred to a greased 9-by-13-inch baking dish.) For the assembly: Turn dough out onto a lightly floured surface and roll out into a 10-by-18-inch rectangle. Schmear the softened butter evenly over the entire surface of the dough with a 1/2-inch border at the top only, then sprinkle over an even layer of the brown sugar filling mixture. Roll up the dough (the long way) into a tight roll and pinch to seal. Slice into 12 even pieces and space evenly in the pan with the cooled caramel. At this point you can cover and refrigerate overnight or cover with plastic and proof at room temperature until puffed up and doubled, about 1 hour to 1 hour 30 minutes. (If refrigerated overnight, remove from the refrigerator and allow to proof at room temperature until puffed up and almost doubled in volume, about 2 hours.) Place an oven rack in the middle position. Preheat the oven to 350 degrees F. Bake until rolls are golden (begin checking at 38 minutes). Remove from the oven and allow to cool for a few minutes, but not completely. Carefully invert the rolls onto a serving dish and garnish with sesame seeds and flaky salt. Eat while warm. The caramel rolls will keep in an airtight container at room temperature for up to 2 days. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 34199,"Linguine with Peas, Shiitake Mushrooms and Sage with Mixed Sauteed Vegetables 1-ounce dried porcini mushrooms 1 pound linguine 4 teaspoons olive oil, divided 2 leeks, chopped 2 cups sliced shiitake mushrooms 2 tablespoons chopped fresh sage leaves or 1 teaspoon dried 1 cup frozen green peas 1 cup reduced-sodium vegetable broth 1/4 cup chopped fresh parsley leaves Salt and freshly ground black pepper 4 ounces Asiago or Romano Instructions: Soak porcini mushrooms in 1 cup hot water for 15 minutes. Drain, reserve soaking liquid and set aside. Cook linguine according to package directions. Drain and set aside. Heat 2 teaspoons of the oil in a large skillet over medium heat. Add leeks and cook 2 minutes. Add drained porcini mushrooms and shiitake mushrooms and cook 3 to 5 minutes, until soft. Add sage and stir to coat. Add peas, broth and reserved porcini soaking liquid (strain liquid through a paper towel to remove debris) and bring to a simmer. Simmer 5 minutes. Add mixture to linguine, add parsley and toss to combine. Season, to taste, with salt and black pepper. Transfer to a serving platter and, using a vegetable peeler, shave Asiago cheese over top. ","[Barolo, Barbaresco, Chianti, Tempranillo]" 34200,"Potato-Crusted Quiche 2 medium russet potatoes, peeled 3 tablespoons extra-virgin olive oil Kosher salt and freshly ground pepper 3 large eggs plus 3 egg yolks 2 cups half-and-half 3/4 cup chopped fresh chives Pinch of freshly grated nutmeg 1 1/2 cups grated fontina or gruyere cheese (about 6 ounces) Instructions: Preheat the oven to 450 degrees F. Slice the potatoes lengthwise into thin ovals (use a mandoline if you have one). Toss with the olive oil and season with salt and pepper, then arrange in a single layer on 2 baking sheets. Bake until tender and pliable but not brown, 10 to 15 minutes. Line the side of a 9-inch pie plate with overlapping potato slices so they stick out above the rim; line the bottom with the remaining slices. Whisk the eggs and egg yolks, half-and-half, chives, nutmeg, 1/2 teaspoon salt, and pepper to taste in a bowl; stir in 1 cup cheese. Pour into the potato-lined pie plate and scatter the remaining 1/2 cup cheese on top. Reduce the oven temperature to 350 degrees F and bake the quiche until just set in the center, 40 to 50 minutes. Let cool at least 20 minutes before slicing. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 34201,"Crostini with Smoked Whitefish 1 teaspoon poppy seeds 1 teaspoon white sesame seeds 1/2 teaspoon garlic powder 1/2 teaspoon onion powder 1/4 teaspoon kosher salt 20 slices baguette, 1/4-inch thick (about 1/2 baguette) 1/4 cup extra-virgin olive oil 8 ounces smoked whitefish, flaked 6 tablespoons creme fraiche 2 tablespoons chopped fresh dill 20 caperberries, halved Instructions: Preheat the oven to 350 degrees F. Mix the poppy seeds, sesame seeds, garlic powder, onion powder and salt in a small bowl. Brush the baguette slices on both sides with olive oil and spread out on a rimmed baking sheet. Sprinkle with the seed mixture. Bake until lightly browned and crisp, 8 to 10 minutes. Let cool to room temperature. Meanwhile, with a rubber spatula, mix the flaked whitefish, creme fraiche and dill in a small bowl. Top each crostini with a spoonful of the whitefish salad and garnish with 2 caperberry halves. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gruner Veltliner]" 34202,"Habanero Lime Cheesecake 1 1/2 cups wheat-meal biscuits (or about 26 graham cracker squares) ground to crumbs Pinch salt 1/3 cup melted butter 3 habanero peppers 2 tablespoons sugar, plus 1 cup 24 ounces cream cheese Pinch of salt 4 eggs 2 tablespoons heavy cream 1 lime, zested 1 very juicy or 2 less juicy limes, juiced 1 lime sliced thinly, for garnish 1whole habenero, for garnish Instructions: Preheat the oven to 400 degrees. Position top rack in the center of the oven. Place a baking pan on the rack below this. Boil water. Make crust: Mix the crumbs and salt together in a small bowl, then add butter and stir to mix. Set aside 1/4cup for topping. Press the rest into the bottom and sides of a 9-inch springform pan. Turn on kitchen or stove exhaust fan. Skewer and roast the habaneros over an open flame (gas burner is fine) and set them to steam under a towel. When they are cool enough to handle, put on plastic gloves if desired. Peel and deseed habaneros, then pound in a mortar with the 2 tablespoons of sugar until a coarse paste results. Cream the cream cheese, then add remaining sugar and salt. Beat in the eggs 1 at a time until incorporated. Add the cream and blend. Beat the zest and lime juice into this mixture. Add the habanero paste last and beat until well mixed. Pour into the crust, then gently tap the pan to level the filling. Sprinkle the reserved crumbs on top. Pour boiling water into the pan on the oven?s lower rack. Place the cheesecake on the rack above it. Bake for approximately 1 hour or until the cheesecake pulls away from the edge of the pan. Remove from the oven and allow to set for 20 minutes. Wrap and keep in the refrigerator overnight, or if rushed, place in the freezer for 2 to 3 hours. Garnish, if desired, with slices of lime and place a whole habanero in the center. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 34203,"Pasta Primavera 6 ripe Roma tomatoes 1/2 cup freshly grated Parmesan, plus more for serving 1/2 cup pine nuts 1/3 cup extra-virgin olive oil, plus more for drizzling 4 cloves garlic, smashed and peeled Kosher salt and freshly ground black pepper 1 pound penne 1 generous handful fresh basil leaves, for garnish Instructions: Bring a small pot of water to a boil. Make an \X\ on the bottom of each tomato with a paring knife. One by one, stick each tomato on a fork and dip into the boiling water for about a minute. Remove from the boiling water, and add to a bowl of ice water to stop further cooking. Drain, and use your fingers to peel the skin off. Add the tomatoes, Parmesan, pine nuts, olive oil and garlic to a blender and blend until smooth. Season with salt and pepper. Place the sauce in a bowl and set aside. Bring a pot of salted water to a boil and cook your pasta according to the directions on the box, and, as always, to make sure you achieve a proper \al dente\ texture, drain it about 2 minutes before what is indicated. Drain the pasta and pour it into a serving bowl, add the sauce and stir well. Serve dressed with some grated Parmesan, a handful of torn basil leaves and a drizzle of olive oil. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 34204,"Bryce's Broccolini and Alfredo Dipping Sauce 3 tablespoons salted butter 1 pound broccolini, trimmed
1 lemon
2 teaspoons low-sodium soy sauce
Alfredo Dipping Sauce, recipe follows 1 stick salted butter 1 cup heavy cream
2 cups freshly grated Parmesan Freshly ground black pepper Instructions: Add 2 tablespoons of the butter to a large nonstick skillet over medium heat. Add the broccolini and cook, tossing, for 1 minute. Zest the lemon and add the zest to the skillet. Add the soy sauce and the remaining tablespoon butter and toss to coat. Halve the lemon and squeeze the juice in; continue tossing the broccolini until the tips of the broccolini begin to brown and the stalks are slightly tender, about 3 minutes. Serve with the Alfredo Dipping Sauce. Warm the butter and cream in a saucepan or skillet until it starts to gently bubble around the edges, then add the cheese and pepper. Whisk until the cheese has completely melted, then transfer to a serving bowl. ","[Chardonnay, Pinot Grigio, Chianti, Barbera]" 34205,"Sunny's Quick Ham and Egg Salad 1/3 cup mayonnaise 1/4 cup finely chopped red onion (about 1/4 small red onion)
2 heaping tablespoons English mustard
1/2 teaspoon sriracha seasoning (I like McCormick brand)
6 to 8 chopped hot cherry pepper slices (I like B&G brand)
3 finely chopped scallions (white and green parts)
Freshly ground black pepper
6 hard-boiled eggs, peeled, halved and sliced
2 cups 1/2-inch cubes ham
8 slices toasted white bread Several leaves butter or Bibb lettuce
8 super-thin slices heirloom tomato
4 super-thin slices red onion
Instructions: For the salad: Add the mayonnaise, red onion, mustard, sriracha seasoning, cherry peppers, scallions and a few grinds of black pepper to a large bowl and fold together. Add the eggs and fold gently, then add the ham and fold in. Refrigerate for at least 30 minutes before serving. For sandwiches: Make sandwiches on white toast with egg salad, lettuce, tomato and onion. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 34206,"Seared Encrusted Carpaccio of Beef 1 heaping tablespoon whole coriander seeds, smashed 1 handful rosemary, finely chopped Salt and freshly ground black pepper Light sprinkling dried oregano 3 1/2 pound fillet of beef 1 handful ginger, peeled and finely sliced 2 to 3 red or green chiles, seeded and finely sliced Good handful radishes, finely sliced Small handful coriander, leaves picked, stalks finely sliced Sesame oil Soy sauce, to taste 2 limes, juiced Instructions: Pound the coriander seeds in a pestle and mortar, then mix the chopped rosemary, salt, pepper and oregano and sprinkle on a board or work surface. Roll and press the fillet of beef over this, making sure the meat is completely covered with the coating. In a very hot, ridged pan, or on a barbecue, sear off the meat for around 5 minutes until brown and slightly crisp on all sides. Remove from the pan. Allow it to rest for 5 minutes before slicing as thinly as possible and lay the sliced beef on a large plate. Gather the ginger slices and slice finely across into little delicate matchsticks. Flick these randomly over the beef with the chiles, radishes and coriander. Drizzle with a very small amount of sesame oil, some soy sauce and freshly squeezed lime juice.; ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 34207,"Maple and Cayenne Glazed Chicken 2 (3-pound) chickens, wing tips, spine and breast plate removed, cut in 1/2 Extra-virgin olive oil Kosher salt 1 cup real maple syrup 2 teaspoons cayenne pepper Instructions: Preheat the oven to 400 degrees F. Make a small hole in the extra skin on the legs and poke the end of the drumstick through to form a perfect package. Toss the chicken generously with olive oil and salt, to taste. Arrange the chicken on a sheet tray or baking dish lined with parchment or silpat. Roast the chicken until it is about 3/4 of the way done, about 20 to 25 minutes. The skin should start to brown and crisp. While the chicken is roasting, combine the maple syrup and cayenne in a small saucepan over medium heat. Cook until the syrup is reduced by about 1/2 to 3/4 or until the syrup is very thick and syrupy. After the chicken has roasted for 20 to 25 minutes, brush each piece of chicken generously with the reduced syrup. Continue to roast for another 10 to 12 minutes, brushing the skin with the syrup 1 or 2 more times while cooking. The skin should start to become very dark and sticky. If the skin starts to get too dark, cover it loosely with aluminum foil. Transfer the chicken to a serving platter and let rest about 10 minutes before serving. Sweet and spicy!!! ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 34208,"George's Stone House Soup 1 (1-pound) stone, cleaned very well, optional 1 (3 to 4-pound) chicken, cut up 1 butternut squash, peeled, seeded and cubed 2 potatoes, peeled and cubed 1/2 bag baby carrots, chopped 1 bunch kale, chopped 1 bunch fresh parsley, leaves chopped 1 onion, chopped 1 small head cauliflower, broken into florets 1 (14-ounce) can chicken broth 1 small stick pepperoni, cubed 2 teaspoons hot sauce, or to taste 1 tablespoon curry powder 2 teaspoons dried oregano 1 teaspoon red pepper flakes 2 teaspoons salt Instructions: Fill a very large stock pot about halfway with water and bring it to a boil over high heat. Add the stone, if using, and the chicken. Return this to a boil, reduce the heat to medium, and simmer for 30 minutes, skimming any foam that may rise to the top. Add the remaining ingredients and cook until the vegetables are tender, about 30 minutes.
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Gavi]" 34209,"Grilled Peaches in Wine Yellow peaches Red or white wine Instructions: Slice peaches in half lengthwise and remove pits. Place peach halves flat side down on pre-heated grill, about 3 to 4 minutes. Remove from grill when grill marks appear and allow to cool. Slice into wedges and serve in a glass of red or white wine. ","[Chardonnay, Pinot Grigio, Moscato, Riesling]" 34210,"Chocolate Pecan Sandwich Cookies 3/4 cup (70 grams) pecan halves (about 1/4 of a 10-ounce bag) 3/4 cup (98 grams) all-purpose flour
1/2 cup (20 grams) good quality unsweetened cocoa powder
3/4 teaspoon kosher salt
1/2 cup (113 grams) unsalted butter, softened
6 tablespoons (75 grams) granulated sugar, divided
1/2 teaspoon vanilla
1/2 cup (45 grams) rainbow sprinkles
Caramel filling, recipe follows 1/2 cup (113 grams) unsalted butter, softened 1/4 cup (75 grams) store bought caramel sauce
1 1/2 cups (180 grams) powdered sugar
A good pinch of kosher salt
Instructions: Preheat the oven to 325 degrees F. Spread pecan halves on a parchment lined baking sheet in a single layer and bake for 10 to 12 minutes, or until roasty and fragrant. Remove from the oven and cool. Transfer the pecans to a cutting board and give them a rough chop. Allow chopped pecans to cool completely. In a medium bowl, whisk together the flour, cocoa powder, and salt. In the bowl of a stand mixer fitted with the paddle attachment, beat together the butter, half of the sugar (1/4 cup), and vanilla until pale and fluffy, 2 to 3 minutes. Scrape down the sides of the bowl with a spatula and add the flour, cocoa powder and salt mixture. Mix on low until all of the dry ingredients are incorporated. Add the pecans and the sprinkles and mix until just combined. Line a work surface with a large piece of parchment paper. Scrape the dough out onto the parchment paper and gather it together with your hands. Roll into a 6 1/2-inch-long log that is about 2 inches wide. Tightly wrap the dough in parchment paper, twisting the ends so it\u2019s airtight. Refrigerate until the dough is firm, for 2 hours or overnight. Set an oven rack in the middle position. Preheat the oven to 325 degrees F. Line a baking sheet with parchment paper and set aside. Spread the remaining granulated sugar on a plate and roll the log in the sugar to coat completely. Slice the log into eighteen 1/4-inch discs and place them on the baking sheet evenly spaced apart. Bake in the center of the oven until the cookies are no longer shiny and slightly puffed; begin checking for doneness at 16 minutes. Let cool on the pans. Using a 1/2-ounce scoop or a spoon, dollop about 1 tablespoon of the filling on the bottom of 12 of the cooled cookies. Sandwich with another half and smush lightly. Enjoy immediately or store in an airtight container on the counter until you eat them all. Cream together butter and caramel until smooth. Add powdered sugar and salt and whip until combined and light and fluffy, 2 to 3 minutes. ","[Chardonnay, Pinot Grigio, Riesling, Moscato]" 34211,"Texas BBQ Braised Beef Brisket 1/4 cup sweet Hungarian paprika 1 tablespoon kosher salt, plus additional for seasoning 1 tablespoon freshly ground black pepper, plus additional for seasoning 1 tablespoon light brown sugar 1 teaspoon cayenne pepper 1 (5 to 6-pound) piece beef brisket, preferably point cut, fat trimmed 6 cups wood chips, preferably hickory or mesquite 1 (28-ounce) can tomato puree 12 ounces lager or amber beer 2 ribs celery, minced 1 medium onion, minced 3/4 cup cider vinegar 1/2 cup brown sugar 1/4 cup yellow mustard 5 thick slices bacon, coarsely chopped (about 6 ounces) 10 cloves garlic, minced 4 canned chipotle chiles in adobo sauce, minced 3 ancho chiles, stemmed, seeded, and chopped 2 bay leaves 2 tablespoons chili powder 1 tablespoon kosher salt, plus additional for seasoning Freshly ground black pepper 4 cups water Instructions: For the rub: Mix the paprika, 1 tablespoon each of salt and black pepper, the brown sugar, and the cayenne. Rub spice mixture all over brisket, wrap tightly, and refrigerate overnight. Soak the wood chips in water for at least 30 minutes before grilling. Prepare an outdoor grill with a medium to medium-low fire for indirect grilling. For the sauce: Mix the tomato puree, beer, celery, onion, 1/2 cup of the vinegar, the brown sugar, mustard, bacon, garlic, chiles, bay leaves, chili powder, 1 tablespoon salt, and black pepper to taste in a large disposable aluminum pan. Put brisket in the sauce. Throw a handful of drained wood chips on the hot coals, put the pan over the cooler side of the grill, and cover so the vent holes are directly over the brisket. Baste meat every 30 minutes, turning occasionally and adding water to the pan as necessary to keep meat partially submerged, until the meat is tender and an instant-read thermometer inserted in the thickest part registers 200 degrees F, about 3 3/4 hours. Replenish the charcoal as needed to maintain a medium to medium-low fire. Transfer the brisket to a cutting board, tent with foil, and let rest for 20 minutes. Skim the fat from the braising sauce and stir in the remaining 1/4 cup cider vinegar and salt to taste. Reheat if necessary. Thinly slice brisket across the grain and arrange on a serving platter. Spoon some sauce over the meat and pass the rest at the table. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 34212,"Lamb Kebabs 1/4 cup olive oil 1/4 cup fresh lemon juice 1 small clove minced garlic 1 scallion, finely sliced 1/4 teaspoon ground coriander Salt and cayenne pepper to taste 1 1/2 pounds boneless leg of lamb, cut into 1inch squares Instructions: Combine the olive oil, lemon juice, garlic, scallion, and coriander in a mixing bowl and season to taste with 1/2 teaspoon of salt or more; season with cayenne pepper if you wish. Add the lamb and marinate for as long as possible (up to 3 hours at room temperature or 6 hours in the refrigerator); turn the meat in the marinade every now and then. Soak bamboo skewers in water while this marinates. Position the broiler pan 4 to 5 inches away from the heat source and preheat the broiler. Thread lamb cubes on skewers. Broil kebabs for 6 to 7 minutes a side or until lamb is cooked through. ","[Rhone Blends, Syrah, Tempranillo, Garnacha]" 34213,"Pulled Pork with Black Pepper Vinegar 1 pork butt, trimmed of excess fat 3 cups chicken stock 1 cup rice vinegar 1 cup Chipotle-Molasses BBQ Sauce, recipe follows 2 jalapeno peppers, chopped 1 large red onion, chopped 6 cloves garlic, chopped Salt and pepper Salt and pepper
8 soft buns, for serving Black Pepper Vinaigrette, recipe follows 2 tablespoons canola oil 1 large Spanish onion, coarsely chopped 3 cloves garlic, coarsely chopped 2 tablespoons ancho chili powder 1 tablespoon pasilla chili powder 1 tablespoon New Mexican chili powder 3 cups canned plum tomatoes with juices, pureed 1 cup water 1/4 cup ketchup 1/4 cup red wine vinegar 2 tablespoons Worcestershire sauce 1/4 cup dark brown sugar 1/4 cup honey 1/4 cup molasses 2 tablespoons Dijon mustard 2 chipotle chiles in adobo, pureed 1/2 cup smooth peanut butter Salt and freshly ground black pepper 1/2 cup rice vinegar 1 heaping tablespoon Dijon mustard 1/4 teaspoon salt 1/2 teaspoon coarsely ground black pepper 2 teaspoons honey 3/4 cup extra-virgin olive oil Instructions: Preheat grill or oven to 350 degrees F.
Place pork in a medium roasting pan. Stir together the stock, vinegar, BBQ sauce, jalapenos, onion, and garlic in a bowl. Pour the mixture over the pork and season with salt and pepper. Cover the pan with foil and cook in the oven or on the grill for 3 1/2 to 4 hours or until the meat is fork tender. Let cool in the braising liquid, then drain the liquid from the meat and shred the meat into bite-sized pieces. Serve on buns, drizzled with Black Pepper Vinaigrette. Heat the oil over medium heat in a heavy-bottomed medium saucepan. Add the onion and garlic and cook until translucent, 3 to 4 minutes. Add the chili powders and cook for 1 minute. Add the tomatoes and water, bring to a boil, and simmer for 10 minutes. Add the remaining ingredients, except the peanut butter, and simmer for an additional 20 to 30 minutes or until thickened slightly, stirring occasionally. Transfer the mixture to a food processor with the peanut butter and puree until smooth. Season with salt and pepper, to taste. Pour into a bowl and allow to cool at room temperature. Whisk together the vinegar, mustard, salt, pepper, and honey until combined. Slowly whisk in the oil until emulsified. Set aside until ready to use. ","[Chardonnay, Pinot Grigio, Garnacha, Tempranillo]" 34214,"Christina's Sometimes-You-Feel-Like-a-Nut-Sometimes-You-Don't Sweet Potato Soup 4 tablespoons unsalted butter 1 medium onion, finely chopped 4 small sweet potatoes (about 2 pounds), peeled, halved lengthwise and cut across into 1/4-inch slices 2 cups chicken broth 1 1/2 coconut-almond candy bars (recommended: Almond Joy) 1 cup heavy cream 1 cup milk 1/2 cup sherry 1 teaspoon ground nutmeg 1 teaspoon cinnamon Salt and freshly ground black pepper Can of whipped cream (recommended: Reddi-whip), for garnish Instructions: Heat butter in a large saucepan over medium-high heat. Add onion and cook until softened, about 5 minutes. Add the potatoes and stir in the broth. Bring to a boil, lower the heat and simmer until potatoes are very soft, about 45 minutes. Meanwhile, finely chop 1/2 of the candy bar. Freeze the remaining half and just before serving shave with a vegetable peeler or large grater to garnish the soup. Puree the potato/broth mixture in a blender, then add in the chopped candy and continue to blend. Return the pureed mixture to the saucepan. Add in the cream, milk, sherry, nutmeg, and cinnamon. Season with salt and pepper, to taste. Ladle the soup into bowls and garnish with canned whipped cream and shaved candy. Serve immediately. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 34215,"Chocolate Chunk Cookies 2 1/4 cups flour 1/4 teaspoon baking soda 2 sticks butter, softened 1 cup granulated sugar 1/2 cup light brown sugar 1 teaspoon vanilla extract 1 egg 1 tablespoon light cream 1 12-ounce package semisweet chocolate chips (2 cups) Instructions: Preheat oven to 350 degrees F. In a bowl sift the flour and baking soda. In a large bowl with an electric mixer cream butter with sugars until fluffy; add vanilla and mix well. Beat in egg and cream. On low speed gradually add flour mixture in 3 batches, heating until combined well. Stir in chocolate chips. Drop by heaping tablespoonfuls onto greased cookie sheets; flatten cookies slightly with back of a fork. Bake 12 to 13 minutes or until the edges are golden, (cookies will still feel soft). Cool for 2 minutes on cookie sheets, then remove to wire racks to cool completely.; ","[Merlot, Cabernet Sauvignon, Malbec, Zinfandel]" 34216,"Ginger-Maple Biscotti 2 cups all-purpose flour 1 1/2 teaspoons baking powder 1 tablespoon ground ginger 1 teaspoon ground cinnamon 1/2 teaspoon freshly grated nutmeg 6 tablespoons unsalted butter, at room temperature 3/4 cup granulated pure maple sugar 1/4 teaspoon salt 2 large eggs 1 teaspoon pure vanilla extract 1 cup crystallized ginger, finely chopped 2 cups confectioners\u2019 sugar 2 tablespoons pure maple syrup 1 teaspoon maple extract 1/2 teaspoon ground ginger 2 to 3 tablespoons whole milk White sprinkles, for decorating Instructions: Make the biscotti: Preheat the oven to 350? F and line a baking sheet with parchment paper. Whisk the flour, baking powder, ground ginger, cinnamon and nutmeg in a medium bowl. In a large bowl, beat the butter, maple sugar and salt with a mixer on medium-high speed until light and fluffy, about 3 minutes. Beat in the eggs, one at a time, then the vanilla extract (it\u2019s OK if the mixture looks curdled). Add the flour mixture and beat on low speed until just combined. Stir in the crystallized ginger. Scrape the dough into the middle of the baking sheet and gently press and shape with your hands into a 3-by-13-inch log. Bake until lightly browned on the top and sides and firm to the touch, 35 to 40 minutes. Let cool 30 minutes on the baking sheet, then remove the log to a cutting board, reserving the baking sheet and parchment. Using a serrated knife, slice the log on the diagonal into 1/2- to 3/4-inch-thick slices. Arrange the slices on the baking sheet, cut-side down. Bake until the tops of the biscotti are dry and lightly browned, about 20 minutes. Transfer to a rack to cool completely. Make the glaze: Whisk the confectioners\u2019 sugar, maple syrup, maple extract, ground ginger and 2 tablespoons milk in\u202fa medium bowl until smooth. Gradually whisk in up to 1 more tablespoon milk until the glaze is a dippable consistency. Dip each biscotti halfway into the glaze, letting the excess drip off, then return to the rack. Top with sprinkles. Let set, about 10 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 34217,"The Perfect Cup of Joe 6 cups fresh cold water, see note 2 8 tablespoons whole beans, or 6 tablespoons ground beans, see note 1 1 4 -cup French press Instructions: Bring water to a full rolling boil, then remove from heat immediately. Pour about half a cup of the boiling water into the plunger pot and a splash into each of the coffee mugs to heat them. This step is essential to avoid lukewarm coffee. Grind beans. Conventional plunger wisdom calls for a coarse grind in order to keep the beans from escaping through the mesh screen. However, if you like your coffee thick and velvety, use a fine (i.e., espresso) grind. If you are using pre-ground beans, buy them in quantities that will be consumed within a week. Spoon ground coffee into plunger pot. (If you are half-asleep, double-check that you have dumped out the warming water.) Add 4 cups of hot water and insert the plunger just far enough so that it acts as a lid. Let the coffee steep for 3 to 4 minutes, then press plunger down very slowly and steadily. Allow another minute for the coffee sediment to settle to the bottom. Hold the French press up to the sun before serving and pay homage to the coffee gods. If any hint of sunlight shines through the coffee, pour it out and start all over again. ","[Cabernet Sauvignon, Merlot, Malbec, Zinfandel]" 34218,"Grilled Flatbread with Zatar and Yogurt Sauce 2/3 ounces wet yeast 5 cups warm water 3 pounds 6 ounces flour 1 tablespoon plus 1 teaspoon salt 1/2 cup minced shallots 1/4 cup sumac 3/4 cup toasted sesame seeds 1/2 cup chopped Italian parsley leaves 1/2 bunch chopped fresh thyme leaves 1 1/2 cup extra-virgin olive oil 1 quart goat yogurt, drained in cheesecloth for at least 4 hours or overnight, refrigerated 1 tablespoon toasted, ground cumin seeds 1/2 tablespoon chopped garlic 1/4 cup chopped mint leaves 1/4 cup chopped cilantro leaves 1/6 cup extra-virgin olive oil Salt and pepper Instructions: Mix yeast with water. Add flour and salt. Mix for 15 minutes. Add more flour if dough seems wet. Should clean sides of bowl but be semi-sticky. Proof in an oiled container for approximately 1 hour. Roll into 3-ounce balls on a semolina sprinkled sheet pan. Cover and refrigerate. Mix zatar ingredients to combine. Set aside at room temperature. Put drained goat yogurt in a mixing bowl and add the remaining sauce ingredients. Preheat as grill to medium heat. When ready to grill, take a ball of dough and with your hands or a rolling pin, stretch the dough to about an 8-inch circle. Brush lightly with olive oil and grill on medium fire until it starts to puff. Flip and cook on other side for about 1 minute more. Place on a kitchen towel and cover until all doughs are cooked. Take the warm flatbread, drizzle with 1 to 2 tablespoons of zatar, drizzle with yogurt sauce and roll up taco or wrap style. For a more substantial meal, add your favorite grilled meat and top with any combination of your favorite items, like: chopped romaine, sliced red onion, cucumbers, tomatoes, mint, cilantro and/or feta cheese ","[Chardonnay, Vermentino, Grner Veltliner, Tempranillo]" 34219,"Coconut Lime Chicken Stew 1 cup lime juice 1 cup orange juice
3/4 cup chopped fresh cilantro
1/3 cup minced garlic
1 minced jalapeno or serrano pepper Kosher salt and freshly ground black pepper 1 pound skinless boneless chicken breast (or fish), cut into 1-inch cubes Kosher salt 1 pound red or Yukon potatoes, chopped 1/4 cup vegetable or peanut oil 1 cup chopped red onions
8 ounces mushrooms, sliced 4 ounces carrots, split lengthwise and sliced
5 scallions, sliced on the bias 5 cups chicken stock
Splash lime juice 4 cups canned diced tomatoes or diced fresh tomatoes One 14-ounce can unsweetened coconut milk
1/4 cup brown sugar, plus more if needed 1 1/2 tablespoons curry powder
Sea salt and lime tortilla chips, for serving Freshly chopped cilantro, for serving Instructions: For the chicken: In a large bowl, stir together the lime juice, orange juice, cilantro, garlic and cl peppers along with a pinch of salt and some pepper (you are basically making a ceviche mixture). Add the chicken and stir together. Cover and refrigerate. For the stew: Bring a pot of water to a simmer and add salt. Simmer the potatoes until tender, 15 minutes. Drain and set aside. In a 6- to 8-quart stainless steel pot, heat the oil over medium-high heat for 2 to 3 minutes. Add the onions, mushrooms, carrots and scallions and cook, stirring occasionally, until the onions are softened and browning slightly. Add 2 1/2 cups chicken stock, the lime juice and the potatoes and bring to a boil. Boil vigorously 5 minutes, then lower to a simmer and add the chicken ceviche mixture, the tomatoes, coconut milk, brown sugar, curry powder and the remaining 2 1/2 cups chicken stock. Bring to a simmer and cook over medium-low, stirring occasionally, about 30 minutes. Taste and adjust with additional salt and pepper as needed. You may add more brown sugar, 1 teaspoon at a time, to deepen the flavor or knock down any acidity, but don't go too far! Serve with chips and cilantro. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]

" 34220,"How to Make Easy, Low-Carb Chili | Keto Chili 1 dried ancho cl 1 dried guajillo cl
3 1/2 cups beef broth 3 tablespoons vegetable oil 1 1/2 pounds boneless beef chuck, cut into 1-inch pieces Kosher salt and freshly ground black pepper 1 medium onion, chopped 4 cloves garlic, chopped 2 teaspoons chili powder 1 teaspoon ground cumin 1 teaspoon dried oregano 1 tablespoon tomato paste One 28-ounce can diced tomatoes 1 1/2 pounds butternut squash, peeled, seeded and cut into 1-inch chunks Sour cream, shredded Cheddar and fresh cilantro leaves, for serving Instructions: Put the ancho and guajillo chiles in a medium saucepan with the beef broth and bring to a boil over medium-high heat. Cover, remove from the heat and allow to sit until softened, about 15 minutes. Remove the stems and seeds from the chiles and place the chiles in a blender along with the beef stock. Blend until smooth, then set aside. Meanwhile, heat the oil in a large Dutch oven over medium-high heat. Add the beef, 1 teaspoon salt and a few grinds of pepper and cook, stirring once or twice, until the beef is browned, about 10 minutes. Remove the beef with a slotted spoon to a paper towel-lined plate. Add the onions to the pot and cook, stirring occasionally, until softened. Add the garlic, chili powder, cumin and oregano and cook until the garlic is fragrant, about 1 minute. Stir in the tomato paste, diced tomatoes, cl puree, beef, 2 teaspoons salt and a few grinds of pepper. Bring to a boil, then reduce to a simmer and cook, covered, stirring occasionally, until the beef is tender and can easily be cut with a fork, about 1 hour. Add the butternut squash and cook, stirring occasionally, until tender, about 10 minutes. Serve with sour cream, Cheddar and cilantro. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 34221,"Cupcake Lasagna Tomato Sauce, recipe follows 2 tablespoons extra virgin olive oil 2 to 4 cloves garlic, peeled Pinch red pepper flakes 1 pound cleaned spinach 1/2 small lemon, juiced 1 package round wonton wrappers 8 ounces mozzarella, grated 3 ounces Parmesan, grated 4 ounces ricotta cheese (half reserved for frosting if desired) 8 cherry tomatoes, for garnish 8 small basil leaves, for garnish 3 tablespoons extra-virgin oil 6 cloves garlic, peeled Ground black pepper 6 fresh basil leaves
1 cup dry white wine 3/4 teaspoon beef bouillon paste 3/4 teaspoon vegetable bouillon paste 2 (28-ounce) cans crushed tomatoes (recommended: San Marzano)
3 whole carrots, peeled and cut into large pieces Kosher salt Instructions: Prepare the tomato sauce.
Preheat oven to 375 degrees F.
To start the lasagnas: Heat the oil in a large skillet over medium-high heat. Add the garlic cloves and red pepper flakes. Cook, stirring frequently, until the garlic is golden, about 5 minutes. Remove and discard the garlic. Add the spinach, a handful at a time, and stir-fry until it wilts, about 3 minutes. Add the lemon juice then transfer the spinach to a colander set over a bowl to drain.
Reserve 8 tablespoons of Parmesan and 8 tablespoons of mozzarella?this will be the topping. The remaining cheese will be used in the lasagnas (note you can vary the amount of cheese to taste keeping in mind that the Parmesan is salty, the mozzarella is sweet as well as salty and helps to hold the lasagnas together, and the ricotta is sweet and creamy).
Start assembling the lasagnas. Line each cupcake mold with a round wonton wrapper. Put a little Parmesan, a little mozzarella, and a little ricotta into each mold. Top with a little spinach and a spoonful of sauce. Repeat layers of wonton wrappers, cheeses, spinach and sauce, creating 6 layers in all, and ending with sauce. Sprinkle each lasagna with reserved Parmesan and mozzarella. (The \cupcakes\ can alternatively be topped with Pink Ricotta Frosting. (See Cook's Note.)
Bake until the lasagnas are nicely browned, about 20 minutes. Serve warm garnished with cherry tomatoes and basil leaves. Heat the oil in a large saucepan over medium-high heat (it should coat the bottom of the pan, add a bit more if your pan is wide). Add the garlic cloves. Season with black pepper and cook, stirring frequently until the garlic is golden, about 5 minutes. Remove and discard the garlic. Lower the heat to medium and add the basil. Cook just until the basil wilts, then add the wine. Stir in the beef and vegetable bouillon pastes, then add the tomatoes and carrots. Simmer the sauce, stirring occasionally, until the carrots are soft and the sauce sweet, about 25 minutes. Discard the carrots. Season the sauce with salt and pepper then refrigerate or freeze until needed.
","[Chardonnay, Pinot Grigio, Vermentino, Barbera]" 34222,"Toasted Hazelnut and Shredded Carrot Salad 1/2 cup peeled hazelnuts, roughly chopped 1 lemon, juiced 1 tablespoon Dijon mustard, eyeball it Salt and freshly ground black pepper 1/3 cup extra-virgin olive oil 1 pound shredded carrots 1/2 small red onion, finely chopped 1/4 cup currants or black raisins 1/2 cup fresh flat-leaf parsley, roughly chopped, a couple of handfuls Instructions: Place a small skillet over medium heat, add the chopped hazelnuts and toast until golden, stirring and flipping them about for about 5 minutes. While the nuts are toasting, juice the lemon into a salad bowl and add the mustard and some salt and pepper. Whisk in the extra-virgin olive oil in a slow steady stream. Add the shredded carrots, red onion, currants and parsley. Toss to coat in the dressing and sprinkle with the toasted hazelnuts. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 34223,"Chocolate Almond Cake with Sugared Cranberries 1 1/2 cups granulated sugar 2 cups cranberries, thawed if frozen 1/2 teaspoon ground cardamom Nonstick cooking spray 2 cups all-purpose flour 1/2 cup almond flour 1 1/2 teaspoons baking powder 1 teaspoon baking soda 1/2 teaspoon salt 1/2 teaspoon ground allspice 1/2 teaspoon ground cardamom 3/4 cup unsweetened Dutch-process cocoa powder 3 large eggs 2 cups granulated sugar 1 cup buttermilk 1/2 cup vegetable oil 2 teaspoons pure vanilla extract 4 sticks unsalted butter, at room temperature 6 cups confectioners' sugar 1 teaspoon salt 1 tablespoon pure vanilla extract 1 teaspoon pure almond extract 2 tablespoons milk 2 tablespoons almond liqueur, such as Amaretto (or use more milk) Instructions: Make the sugared cranberries: Bring 3/4 cup granulated sugar and 3/4 cup water to a simmer in a medium saucepan. Cook, stirring, until the sugar dissolves, about 2 minutes. Put the cranberries in a large bowl and pour the sugar syrup over them; let sit 1 hour. Whisk the remaining 3/4 cup granulated sugar with the cardamom in a large bowl. Drain the cranberries, add to the spiced sugar and toss to coat. Spread the cranberries and sugar on a rimmed baking sheet. Let sit, rerolling the cranberries in the sugar occasionally until dry, 2 to 3 hours. Meanwhile, make the cake: Preheat the oven to 325 degrees F. Coat two 9-inch round cake pans with cooking spray and line the bottoms with parchment paper. Coat the parchment with cooking spray. Whisk the all-purpose flour, almond flour, baking powder, baking soda, salt, allspice and cardamom in a large bowl; set aside. Put the cocoa powder in a separate large bowl. Heat 1 cup water in a small saucepan until almost simmering; pour over the cocoa powder and whisk until smooth. Set aside until slightly cooled, about 10 minutes. Add the eggs to the cocoa mixture and beat with a mixer on medium-high speed until just combined. Add the granulated sugar, buttermilk, vegetable oil and vanilla; beat until combined. Reduce the mixer speed to low; gradually add the flour mixture, then increase the speed to medium and beat until smooth, about 1 minute. Divide the batter evenly between the cake pans; lightly tap on the counter to remove any air bubbles. Bake until a toothpick inserted into the centers comes out clean, 30 to 35 minutes. Transfer to a rack and let cool 10 minutes in the pans, then invert the cakes onto the rack to cool completely. Remove the parchment. (The cake layers can be made 1 day ahead; let cool, then wrap tightly in plastic wrap.) Make the frosting: Beat the butter, confectioners' sugar and salt in a large bowl with a mixer on medium speed until just combined. Add the vanilla and almond extracts; increase the mixer speed to high and beat, scraping down the side of the bowl, until creamy, about 3 minutes. Add the milk and almond liqueur; beat until light and fluffy, 1 to 2 more minutes. Halve 1/2 cup of the sugared cranberries. Place one cake layer on a plate or cake stand. Spread with 1 cup frosting, then sprinkle with the halved cranberries. Top with the second cake layer. Cover the top and sides of the cake with the remaining frosting. Top with the remaining sugared cranberries. ","[Chardonnay, Pinot Grigio, Riesling, Sparkling wine]

" 34224,"Mint Julep Jelly Shots One 1/4-ounce packet unflavored gelatin 1/2 cup packed fresh mint leaves, plus 16 pretty medium-sized leaves for garnish 1/2 cup granulated sugar 1/2 cup bourbon 1/2 cup very cold heavy cream 1 1/2 teaspoons confectioners' sugar 1/2 teaspoon mint-flavored liqueur, such as creme de menthe Instructions: Put a medium bowl in the freezer to chill. Sprinkle the gelatin evenly over 1 cup cold water in a medium saucepan. Let sit until the gelatin softens, about 5 minutes. Stir the mixture, and add the mint leaves and granulated sugar. Cook over medium-low heat, stirring gently, until the sugar and gelatin are dissolved completely, about 5 minutes (don't let the mixture come to a boil). Strain the mixture through a fine-mesh strainer into a medium bowl placed over an ice bath, pressing the mint with the back of a spoon to extract all the juices. Stir in the bourbon, and refrigerate, stirring occasionally, until the gelatin begins to thicken, about 15 minutes. Place sixteen 1-ounce disposable plastic or paper cups on a small rimmed sheet pan. Put 1 medium mint leaf into each glass. Divide the gelatin mixture evenly among the glasses, totally submerging the mint leaves (they will float to the top). Refrigerate the shots until completely set, about 3 hours. (These can be done a day ahead.) Pour the cream and confectioners' sugar into the chilled bowl. Beat the mixture with a large whisk until medium peaks form. Gently fold in the liqueur with a rubber spatula. (This step can be done a day ahead; refrigerate the whipped cream in an airtight container.) Serve the shots cold, topped with whipped cream. ","[Bourbon, Brandy, Port, Sherry]" 34225,"Thompson's Turkey 18 to 22 pound turkey, giblets and fat removed and reserved, rinsed and patted dry Oil to taste Salt Freshly ground black pepper to taste Giblets (neck, liver and heart) 4 cups water 1 bay leaf 1 teaspoon paprika 1/2 teaspoon ground coriander 1 clove garlic Salt to taste 1 apple, peeled, cored and diced 1 orange, peeled and diced 20-ounce can crushed pineapple Grated rind of 1/2 lemon 10-ounce can water chestnuts, drained 3 tablespoons chopped preserved ginger 2 teaspoons Colman's mustard 2 teaspoons caraway seed 1 tablespoon celery seed 2 teaspoons poppy seed 2 1/2 tablespoons minced fresh oregano leaves 1 large bay leaf, crushed 1 teaspoon black pepper 1/2 teaspoon mace 1/4 cup minced parsley 4 cloves garlic, minced 4 cloves, minus the heads, well chopped 1/2 teaspoon turmeric 4 large onions, medium chopped 6 celery stalks, medium chopped 1 tablespoon minced fresh marjoram leaves 1 1/2 teaspoons fresh savory, preferably summer 1 tablespoon each minced fresh thyme and sage leaves 1 teaspoon salt 1 1/2 pounds fresh bread crumbs 3/4 pound ground veal 1/4 pound ground fresh pork 1/4 pound butter Instructions: Preheat oven to 500 degrees F. or as high as it will go -- for at least 1 hour. Chop fine the reserved turkey fat. In a small saucepan set over moderate heat combine the reserved fat with 1/2 cup of the water, bring to a boil and simmer until all the water has evaporated and only clear fat and small pieces of solid remain. Reserve fat for stuffing. Season the inside of the turkey with salt and pepper. Rub the skin all over with the oil and season with salt and pepper. Make the gravy: In a saucepan set over moderate heat combine ingredients for the gravy, bring to a boil and simmer while preparing the dressing. Make the dressing: prepare and combine ingredients in bowl no. 1; prepare and combine ingredients from bowl no. 2; and prepare and combine ingredients from bowl no. 3. In a large bowl combine ingredients from all three bowls. Mix it well. \Mix it with your hands. Mix it until your forearms and wrists ache. Then mix it some more. Now toss it enough so that it isn't any longer a doughy mass.
Loosely stuff the turkey. Stuff the neck cavity and sew closed the openings. Tie legs together. Make the paste: combine all ingredients for paste in a bowl, adding enough flour to form a thick paste. Arrange turkey breast side down on a rack wrapped in foil sitting in a shallow roasting pan. Brush foil with oil. Put the turkey in the oven and roast it for 15 minutes, or until browned. Turn it breast side up and roast for 15 minutes more. With a pastry or paint brush coat the turkey completely with the paste -- in every nook and cranny. Reduce oven temperature to 325 degrees F. To simmering gravy add cider and water. Remove from heat but keep warm on top of stove. (This is your basting liquid.) Roast the bird, basting it frequently, (the original recipe says every 15 minutes) for 4 1/2 to 5 hours, or until an instant meat thermometer reads 180 to 185 in the thigh; 170 in the breast and 160 in the stuffing. Let rest 15 to 20 minutes, before peeling away crust. Suggested drink: Meridian Merlot 1994. For the paste: 12 egg yolks 2 tablespoons of Colman's mustard 6 cloves garlic, minced 6 tablespoons onion juice 1 tablespoon salt 3/4 teaspoon Cayenne, or to taste 2 tablespoons lemon juice 1 cup sifted all-purpose flour, or enough to make a paste 3 cups cider 1 cup water; ","[Merlot, Cabernet Sauvignon, Pinot Noir, Syrah]" 34226,"Catfish au Lait 1 (12-ounce) can evaporated milk 1 teaspoon crab boil seasoning (recommended: Old Bay) 1/2 teaspoon freshly ground black pepper 1 1/2 teaspoons kosher salt 1/2 onion, thinly sliced 3 to 4 catfish fillets Instructions: Combine the milk, crab boil seasoning, pepper, salt, and onion in an electric skillet, cover, and bring to a simmer. Add the catfish to the liquid, spooning some of the liquid over the fillets. Reduce the heat to low, around 140 to 145 degrees, cover the skillet, and poach for 6 to 9 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling]" 34227,"Sweet Onion Bread 2 tablespoons olive oil 2 cups diced onions 4 eggs, separated 1 cup butter 1/2 cup sugar 1/3 cup apple juice 1 teaspoon minced ginger 3 cups flour 4 teaspoons baking powder 1 teaspoon black pepper 1/2 teaspoon salt 1 cup milk 2 tablespoons olive oil 2 cups diced onions 4 eggs, separated 1 cup butter 1/2 cup sugar 1/3 cup apple juice 1 teaspoon minced ginger 3 cups flour 4 teaspoons baking powder 1 teaspoon black pepper 1/2 teaspoon salt 1 cup milk 2 tablespoons olive oil 2 cups diced onions 4 eggs, separated 1 cup butter 1/2 cup sugar 1/3 cup apple juice 1 teaspoon minced ginger 3 cups flour 4 teaspoons baking powder 1 teaspoon black pepper 1/2 teaspoon salt 1 cup milk 2 tablespoons olive oil 2 cups diced onions 4 eggs, separated 1 cup butter 1/2 cup sugar 1/3 cup apple juice 1 teaspoon minced ginger 3 cups flour 4 teaspoons baking powder 1 teaspoon black pepper 1/2 teaspoon salt 1 cup milk Instructions: Preheat the oven to 350 degrees. Grease a 9 by 5 by 3-inch loaf pan. In a saute pan, heat the olive oil. When the oil is hot, caramelize the onions for about 10 minutes. In an electric mixer with a whip attachment, whip the egg whites until stiff. Switch the whip attachment to a paddle attachment and cream the butter and sugar together. Add the egg yolks, one at a time, beating well after each yolk. With the machine running add the apple juice and ginger. In another bowl, combine the flour, baking powder, salt and pepper, together. With the machine on low speed, alternate adding the flour 1/3 at a time with the milk. Do not over mix the batter. Fold in the stiff egg whites. Pour the batter into the prepared pan. Bake for 50 to 60 minutes or until the center of the bread comes out clean. Remove the pan from the oven and invert onto a wire rack. Allow the bread to cool for 5 minutes before slicing. Slice a couple of slices from the loaf and place the loaf and the slices on a plate. Preheat the oven to 350 degrees. Grease a 9 by 5 by 3-inch loaf pan. In a saute pan, heat the olive oil. When the oil is hot, caramelize the onions for about 10 minutes. In an electric mixer with a whip attachment, whip the egg whites until stiff. Switch the whip attachment to a paddle attachment and cream the butter and sugar together. Add the egg yolks, one at a time, beating well after each yolk. With the machine running add the apple juice and ginger. In another bowl, combine the flour, baking powder, salt and pepper, together. With the machine on low speed, alternate adding the flour 1/3 at a time with the milk. Do not over mix the batter. Fold in the stiff egg whites. Pour the batter into the prepared pan. Bake for 50 to 60 minutes or until the center of the bread comes out clean. Remove the pan from the oven and invert onto a wire rack. Allow the bread to cool for 5 minutes before slicing. Slice a couple of slices from the loaf and place the loaf and the slices on a plate. Preheat the oven to 350 degrees. Grease a 9 by 5 by 3-inch loaf pan. In a saute pan, heat the olive oil. When the oil is hot, caramelize the onions for about 10 minutes. In an electric mixer with a whip attachment, whip the egg whites until stiff. Switch the whip attachment to a paddle attachment and cream the butter and sugar together. Add the egg yolks, one at a time, beating well after each yolk. With the machine running add the apple juice and ginger. In another bowl, combine the flour, baking powder, salt and pepper, together. With the machine on low speed, alternate adding the flour 1/3 at a time with the milk. Do not over mix the batter. Fold in the stiff egg whites. Pour the batter into the prepared pan. Bake for 50 to 60 minutes or until the center of the bread comes out clean. Remove the pan from the oven and invert onto a wire rack. Allow the bread to cool for 5 minutes before slicing. Slice a couple of slices from the loaf and place the loaf and the slices on a plate. Preheat the oven to 350 degrees. Grease a 9 by 5 by 3-inch loaf pan. In a saute pan, heat the olive oil. When the oil is hot, caramelize the onions for about 10 minutes. In an electric mixer with a whip attachment, whip the egg whites until stiff. Switch the whip attachment to a paddle attachment and cream the butter and sugar together. Add the egg yolks, one at a time, beating well after each yolk. With the machine running add the apple juice and ginger. In another bowl, combine the flour, baking powder, salt and pepper, together. With the machine on low speed, alternate adding the flour 1/3 at a time with the milk. Do not over mix the batter. Fold in the stiff egg whites. Pour the batter into the prepared pan. Bake for 50 to 60 minutes or until the center of the bread comes out clean. Remove the pan from the oven and invert onto a wire rack. Allow the bread to cool for 5 minutes before slicing. Slice a couple of slices from the loaf and place the loaf and the slices on a plate. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 34228,"Waffle Taco with Spicy Sausage and Hot Honey 2 cups \just add water\ waffle mix 2 teaspoons vanilla paste
1 pound bulk pork spicy breakfast sausage, such as Jimmy Dean, crumbled
3 tablespoons unsalted butter
6 large eggs
1 1/2 tablespoons heavy cream
Kosher salt and freshly ground black pepper
3 slices American cheese, torn into small pieces
Lightly crushed blue corn tortilla chips, for garnish
Hot honey, to drizzle
Instructions: Preheat a mini (4-inch) round waffle maker. Mix the waffle mix with 2 cups water and the vanilla paste until there are no more large lumps; do not overmix. Let the batter sit while you prepare the sausage and eggs. Cook the sausage in a large nonstick skillet over medium heat, breaking the sausage into small pieces with a wooden spoon, until the sausage is cooked through, 8 to 10 minutes. Transfer to a bowl and set aside to keep warm. Wipe out the skillet. Melt the butter in the skillet over medium-low heat. Meanwhile, in a medium bowl, beat the eggs until smooth and evenly yellow. Add the cream and salt and pepper to taste and beat until well mixed. Add the eggs to the skillet and gently scramble. When the eggs are halfway done, sprinkle the cheese over the eggs, then stir to mix in and continue to cook until desired doneness, about 5 minutes. Transfer the eggs to a bowl and keep warm. Cook the waffles, spreading 2 1/2 to 3 tablespoons batter into the waffle maker for each. Cook until the waffles are yellow, not golden, and still pliable, about 1 1/2 minutes per waffle. Transfer the waffles to a kitchen towel to steam and soften as done. (This should yield 16 to 20 waffles.) To assemble the waffle tacos, spoon about 2 tablespoons sausage, some crushed tortilla chips and 1 tablespoon eggs onto each waffle. Drizzle with the hot honey and serve immediately.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]

" 34229,"Brownie Ice Cream Sandwiches Cooking spray 1 1/4 cups all-purpose flour 3/4 cup unsweetened Dutch-process cocoa powder 1/2 teaspoon baking powder 1/2 teaspoon salt 1 stick unsalted butter, melted 1/4 cup vegetable oil 1 cup granulated sugar 1/2 cup packed light brown sugar 3 large eggs, at room temperature 2 teaspoons pure vanilla extract 3 pints vanilla ice cream, slightly softened 3/4 cup red, white and blue nonpareils, for decorating Instructions: Preheat the oven to 350?. Line a 13-by-18-inch rimmed baking sheet with foil, leaving a small overhang on all sides. Lightly coat the foil with cooking spray. Whisk the flour, cocoa powder, baking powder and salt in a medium bowl. Whisk the melted butter, vegetable oil, granulated sugar and brown sugar in a large bowl. Whisk in the eggs, one at a time, then the vanilla. Add the flour mixture and stir with a rubber spatula until just combined. Spread the batter evenly in the prepared pan, all the way to the edges. Bake until a toothpick inserted into the center of the brownies comes out clean with a few crumbs, 15 to 18 minutes. Transfer to a rack and let cool about 30 minutes in the pan, then freeze until firm, about 45 minutes. Invert the brownies onto a cutting board and remove the baking sheet. Peel off the foil and use it to reline the baking sheet. Trim about ? inch from all four sides of the brownies. Cut the brownies in half crosswise. Lay one half on the prepared pan. Working quickly, scoop all the ice cream on top of it and spread evenly with an offset spatula all the way to the edges. Place the other brownie half on top and press down gently; smooth the sides with the offset spatula. Wrap the foil around the brownie sandwich and freeze until hardened, at least 6 hours or overnight. Cut the brownie sandwich in half lengthwise, then crosswise into sixths. Press the sides of each sandwich into the nonpareils. Freeze until ready to serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 34230,"Carrot Cupcakes with Cream Cheese Frosting 3/4 cup whole-wheat pastry flour 1/2 cup all-purpose flour 1 teaspoon baking soda 1/4 teaspoon fine salt 1/2 teaspoon ground cinnamon Pinch ground nutmeg 3/4 cup firmly packed light brown sugar 1/4 cup canola oil 2 large eggs 1 1/2 cups finely shredded carrots (about 2 medium carrots, peeled) 1/2 cup natural applesauce 1/2 teaspoon vanilla extract 1/4 cup plus 2 tablespoons finely chopped walnuts 4 ounces low-fat cream cheese, such as Neufchatel, at room temperature 3/4 cup confectioners' sugar, sifted 1/2 teaspoon finely grated lemon zest Instructions: Preheat the oven to 350 F. Line 12 standard muffin cups with paper cupcake liners. Sift together the flours, baking soda, salt, cinnamon and nutmeg. In a large stand mixer with the paddle attachment, combine the brown sugar, oil and eggs until well combined. Add the carrots, applesauce and vanilla. Add the dry ingredients and mix until combined. Stir in 1/4 cup of the chopped walnuts. Divide the batter among the muffin cups. Bake until a toothpick comes out clean, about 20 minutes. Transfer to a wire rack to cool completely. With an electric mixer, beat together the cream cheese, confectioners' sugar and lemon zest until smooth and creamy. Frost the cooled cupcakes and sprinkle with the remaining 2 tablespoons chopped walnuts. Store any leftovers in an airtight container in the refrigerator. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 34231,"Tequila Tacos 2/3 cup tequila, preferably blanco, divided 1/3 cup soy sauce 2 limes, zested and juiced, divided, rinds reserved 1/2 teaspoon ground cumin 1/4 teaspoon freshly cracked black pepper 1 pound flank steak, trimmed and julienned on the bias 1/3 cup sour cream 1/3 cup white vinegar 8 whole-grain taco-sized tortillas (Chef s Note: flour or corn tortillas are acceptable) 2 cups Taco Slaw, recipe follows 3/4 cup small diced white onion 1/4 cup chopped fresh cilantro leaves 1/3 cup grated Cotija cheese 1 carrot, grated 1/2 head green cabbage, shredded 1/4 cup sliced green onions 1/4 cup finely chopped cilantro leaves 1/4 cup chopped jalapenos (Chef s Note: pickled jalapenos are optional) 1/2 teaspoon kosher salt 1/2 teaspoon freshly cracked black pepper 1/3 cup white vinegar Instructions: In a nonreactive bowl, combine 1/3 cup of the tequila, the soy sauce, the zest and juice of 1 lime, the cumin, and freshly cracked black pepper. Add the steak to the marinade and let it sit at room temperature for 30 minutes, or refrigerate it for no longer than 1 hour. In a small bowl combine the remaining lime zest, lime juice and sour cream. Cover and refrigerate until ready to use. Strain the steak from the marinade. Pour the marinade into small saucepan over medium-high heat and bring to a simmer. Let it simmer until it reduces by a third, about 10 to 15 minutes. Heat a large skillet over high heat. Add the steak and cook until it barely starts to brown. Switch off the heat, then add the marinade reduction, the white vinegar, and the remaining tequila. Prepare the taco shells, either by frying or heating in an oven. For service, rub the shells with the reserved lime rinds. Add the some of the beef, taco slaw, sour cream and onions to each taco. Garnish with the cilantro and Cotija cheese. Serve and enjoy! Prepare all the vegetables and add to a large bowl. Season them with the salt and pepper and add the vinegar. Toss to combine. ","[Rioja, Tempranillo, Garnacha, Pinot Noir]

" 34232,"Baked Alaska 9 ounces sweet dark chocolate 1/2 cup water 4 ounces sugar plus 2 ounces sugar 7 ounces unsalted butter, softened 4 eggs 3/4 pound raw unsalted macadamia nuts 1 pint milk 1 vanilla bean 6 egg yolks 7 ounces sugar 1 cup heavy cream 1 cup egg whites 1/2 cup light corn syrup 12 ounces sugar 1/2 cup water 1 bottle amaretto 1/2 cup sugar 1 cup mascarpone 8 ounces raspberries fresh or thawed 8 ounces blackberries fresh or thawed 1/2 cup sugar 1 tablespoon fresh lemon juice 2 ounces Chambord Instructions: For the Flourless Chocolate Cake: Heat the oven at 350 degrees F. . Cut the chocolate into small pieces. Bring the water and 4 ounces of sugar to a boil. Remove from heat and add the chocolate. Slowly mix in pieces of the butter until fully incorporated. Set aside. In a mixer, whip the eggs and 2 ounces of sugar on high speed until light and airy but not to full volume. When the chocolate is warm fold it gently into the egg mixture. Pour batter over a half sheet pan that is lined with a silpat or with parchment paper. Bake until the cake is firm and slightly spongy in the center. Remove from oven and let cool at room temperature then transfer to the refrigerator. Cut around the edges of the cake. Carefully turn it out onto an inverted half sheet pan and peel back the silpat. With a small ring mold (roughly 2 inches in diameter) cut disks out of the cake. Return disks to the refrigerator. . For the Macadamia Nut Ice Cream: Toast the macadamia nuts on a sheet pan in a 300 degree F oven until deep golden brown. Grind the nuts in a food processor adding a 1/3 cup of milk to make a paste. Add the vanilla bean to the remaining milk and bring to a simmer. Add the nut paste, cover, and let steep for 1 hour. Whip the yolks and sugar until they form a ribbon when pulled with the whip. Bring the milk mixture back to simmering. Strain through cheesecloth. Squeeze the lump of ground nuts through the cheesecloth to extract as much milk as possible. Cut the vanilla bean lengthwise and scrape the seeds into the milk mixture. Slowly stir the hot milk mixture into the eggs. Cook the mixture in a bain-maire until thick enough to coat the back of a spoon. Stir in the cream. Let stand at room temperature for 1 hour, cover and cool in the refrigerator overnight. Turn the mix in an ice cream freezer. Spoon into a quart container, cover, and freeze overnight. For the Italian Meringue: Put the egg whites in a very clean mixer bowl with a whip attachment. Boil the light corn syrup, sugar and water in a small saucepot with a candy thermometer attached. When the mixture reaches 230 degrees F start the mixer at high speed. See that the whites do not pass medium peaks before the syrup mixture reaches 240 degrees. When the syrup reaches 240 degrees F remove it from the stove. Turn the mixer down to medium and slowly drizzle the syrup into the egg whites towards the edge of the bowl. Try to get it between the whip and the bowl to avoid splattering. When all of the syrup has been added turn the mixer back up to high speed and whip until the mixture cools. Placing a bowl of ice under the mixer bowl will speed this process up. Transfer to container and refrigerate. For this dish the meringue is best served cool but not cold. For the Amaretto Sauce: Combine the Amaretto and sugar in a saucepot and bring to a boil. Use caution, as the mixture will become very flammable when hot. Continue to boil the mixture for 10 or 15 minutes (up to 45 depending on heat of the stove) until the mixture reaches syrup consistency. It will have a very tight bubble and will be thick. Remove from heat. Add the mascarpone a spoonful at a time stirring constantly with a spoon. Transfer to a squeeze bottle or a container with a lid. Let cool to room temperature and store in the refrigerator. Bring sauce to room temperature before serving. If consistency is too thick warm the sauce slightly or cool if too thin.
For the Chambord Sauce: Put raspberries, blackberries, sugar, and lemon juice in a saucepot. Bring to a low boil. Cook mixture, stirring often, until it gets thick and syrup-like. The liquid portion of the mixture should coat the back of a spoon when ready. Let cool for about 5 minutes before mixing in the Chambord. Force the mixture through a fine sieve. Transfer to a squeeze bottle or small container. Let cool to room temperature and then refrigerate. It's best served cold. If mixture is too thick add a little water or more Chambord. To assemble: Spoon some of the meringue into a large pastry bag. Place a chocolate cake disk in the center of each plate. Top with a 2-ounce scoop of ice cream. Pipe the meringue around the cake and ice cream. Pipe the meringue on the plate just touching the outer rim of the cake. Work your way up around the ice cream and then to a tip on top. Once all plates have meringue, use a blowtorch to carefully brown the meringue. Spoon or pipe the sauce onto the plate around the Baked Alaska. Serve quickly as the ice cream will be starting to melt. ","[Chardonnay, Pinot Grigio, Moscato, Riesling]" 34233,"Shark Bite Ice Cream Sundaes 1/4 cup marshmallow creme, such as Fluff 4 sugar ice cream cones Confectioners' sugar, for dusting One 1-ounce piece red fruit leather 8 semisweet chocolate chips 1 stroopwafel sandwich cookie 1 pint vanilla ice cream 1/2 cup blue sprinkles Instructions: Line a baking sheet with parchment. For the shark body: Microwave the marshmallow creme in a medium microwave-safe bowl, stopping to stir halfway through, until soft and spreadable, about 30 seconds.
Starting at the open end of a cone, use a pastry brush to paint the marshmallow creme in an arch-shape about halfway up the cone and a third of the way around (this will be the white part of the shark's body). Let the marshmallow creme dry until slightly less sticky, about 5 minutes. Generously dust the arch with confectioners' sugar to coat, tapping off any excess. Repeat with the remaining cones. Set the cones open-ends down on the prepared baking sheet and let dry until that marshmallow creme has set, about 5 minutes.
For the shark mouth and teeth: Unroll the fruit leather and use kitchen shears to cut out four 1-by-1 1/4-inch arch-shaped pieces; cut jagged teeth around the top and bottom of each piece.
Stick a fruit leather mouth, arch-up, onto the marshmallow creme part of the shark's body; the flat side of the mouth should hit just above the rim of the cone. Use a toothpick to push the leather into the creme, creating the effect of puffy white teeth around the red mouth. (Make sure any excess sugar has been wiped from the fluff to help the mouth adhere.) For the shark eyes: Dip the flat ends of the chocolate chips in the remaining fluff. Stick 1 chip on either side of the marshmallow creme part of the shark's body for the eyes. Repeat with the remaining chips and cones.
For the shark fins: Make side fins by cutting 8 thin 1 1/2-inch-long triangles from the cookie. Cut four 1-inch-wide-by-1 1/4-inch-tall triangular back fins from the remaining cookie; make one side of each triangle rounded with a pointed tip, like a shark fin.
Place a heaping scoop of ice cream in a bowl. Top with an upside-down ice cream cone. Spoon 2 tablespoons of the sprinkles around the ice cream for water. Stick the back fin into the ice cream so it touches the back of the shark cone. Stick a side fin on either side of the cone below the shark's eyes. Repeat with the remaining cones, fins, sprinkles and ice cream. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 34234,"Chocolate and Olive Oil Fig Cakes 1/3 cup extra-virgin olive oil, plus more for the pan 1/2 cup all-purpose flour, plus more for dusting 1/4 cup Dutch-process cocoa powder 1/4 teaspoon kosher salt 1/8 teaspoon baking soda 1/2 cup sugar 1 large egg plus 1 egg yolk 1/2 teaspoon vanilla extract 1/2 teaspoon finely grated lemon zest 6 fresh figs, halved 4 ounces bittersweet chocolate, chopped 2 teaspoons honey, plus more for drizzling 2 teaspoons extra-virgin olive oil Large pinch of kosher salt 1/2 teaspoon coarsely ground black pepper, plus more for topping Instructions: Preheat the oven to 350 degrees F. Make the cakes: Brush a 6-cup muffin pan with olive oil and dust with flour. Whisk the cocoa powder and 1/4 cup hot water in a small bowl; let cool slightly. Combine the flour, salt and baking soda in another bowl. Combine the sugar, egg and egg yolk, vanilla and lemon zest in a stand mixer fitted with the whisk attachment and beat on medium-high speed until pale and thick, about 1 minute. With the mixer running, drizzle in the olive oil. Add the cocoa mixture and beat until combined. Reduce the mixer speed to low, add the flour mixture and beat until just incorporated. Divide the batter evenly among the prepared muffin cups. Bake 10 minutes, then top each cake with a fig half and continue baking until a toothpick inserted into the center comes out with a few crumbs, 8 to 10 more minutes. Let cool in the pan on a rack, 20 minutes. Remove the cakes from the pan and let cool completely on the rack. Make the glaze: Put the chocolate, honey, olive oil, salt and pepper in a microwave-safe bowl and microwave in 30-second intervals, stirring, until smooth. Top the cakes with the glaze, a drizzle of honey and more pepper. Quarter the remaining 6 fig halves and arrange on top. ","[Pinot Noir, Barolo, Tempranillo, Grenache Blanc]" 34235,"Homemade Marshmallows 3 packages unflavored gelatin 1 cup ice cold water, divided 12 ounces granulated sugar, approximately 1 1/2 cups 1 cup light corn syrup 1/4 teaspoon kosher salt 1 teaspoon vanilla extract 1/4 cup confectioners' sugar 1/4 cup cornstarch Nonstick spray Instructions: Place the gelatin into the bowl of a stand mixer along with 1/2 cup of the water. Have the whisk attachment standing by. In a small saucepan combine the remaining 1/2 cup water, granulated sugar, corn syrup and salt. Place over medium high heat, cover and allow to cook for 3 to 4 minutes. Uncover, clip a candy thermometer onto the side of the pan and continue to cook until the mixture reaches 240 degrees F, approximately 7 to 8 minutes. Once the mixture reaches this temperature, immediately remove from the heat. Turn the mixer on low speed and, while running, slowly pour the sugar syrup down the side of the bowl into the gelatin mixture. Once you have added all of the syrup, increase the speed to high. Continue to whip until the mixture becomes very thick and is lukewarm, approximately 12 to 15 minutes. Add the vanilla during the last minute of whipping. While the mixture is whipping prepare the pans as follows. For regular marshmallows: Combine the confectioners' sugar and cornstarch in a small bowl. Lightly spray a 13 by 9-inch metal baking pan with nonstick cooking spray. Add the sugar and cornstarch mixture and move around to completely coat the bottom and sides of the pan. Return the remaining mixture to the bowl for later use. When ready, pour the mixture into the prepared pan, using a lightly oiled spatula for spreading evenly into the pan. Dust the top with enough of the remaining sugar and cornstarch mixture to lightly cover. Reserve the rest for later. Allow the marshmallows to sit uncovered for at least 4 hours and up to overnight. Turn the marshmallows out onto a cutting board and cut into 1-inch squares using a pizza wheel dusted with the confectioners' sugar mixture. Once cut, lightly dust all sides of each marshmallow with the remaining mixture, using additional if necessary. Store in an airtight container for up to 3 weeks. For miniature marshmallows: Combine the confectioners' sugar and cornstarch in a small bowl. Line 4 half sheet pans with parchment paper, spray the paper with nonstick cooking spray and dust with the confectioners' sugar mixture. Scoop the mixture into a piping bag fitted with a 1/2-inch round piping tip. Pipe the mixture onto the prepared sheet pans lengthwise, leaving about 1-inch between each strip. Sprinkle the tops with enough of the remaining cornstarch and sugar mixture to lightly cover. Let the strips set for 4 hours or up to overnight. Cut into 1/2 inch pieces using a pizza wheel or scissors dusted with the confectioners' sugar mixture. Once cut, lightly dust all sides of each marshmallow with the remaining sugar mixture and store in an airtight container for up to a week. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 34236,"Crawfish Bisque 6 pounds fresh or frozen cooked crawfish, thawed 1 carrot, cut into large pieces
1 stalk celery, cut into large pieces
1 yellow onion, cut into large pieces
2 bay leaves
6 thyme sprigs
2 tablespoons unsalted butter 2 tablespoons olive oil
1 small green bell pepper, chopped
1 stalk celery, chopped
1 yellow onion, chopped
1 medium tomato, chopped
1 tablespoon Cajun seasoning
1/4 cup all-purpose flour
2 tablespoons tomato paste
3 cups Crawfish Stock
1/4 cup dry sherry
1/2 cup heavy cream
Reserved crawfish meat
Chopped fresh flat-leaf parsley, for garnish, optional Instructions: For the crawfish stock: Remove the meat from the crawfish tails and set aside. Place the shells and heads in a large stockpot. Add water to cover. Add the carrot, celery, onion, bay leaves, and thyme sprigs, and bring to a boil over high heat. Reduce the heat to low, and simmer for 30 minutes. Strain, reserving the stock. For the bisque: Melt the butter in the oil in a Dutch oven over medium heat. Add the bell pepper, celery, onion, tomato, and Cajun seasoning and cook until softened, about 5 minutes. Stir in the flour and tomato paste and cook until bubbly and beginning to brown, about 2 minutes. Stir in the crawfish stock and sherry and cook until it evaporates, about 1 minute. Stir in the cream and bring to a boil. Reduce the heat and simmer for 10 minutes, or until the soup begins to thicken. Use an immersion blender to puree the soup until smooth. Alternatively, use a standard blender and puree in batches. (Be sure to remove the lid cap to allow steam to escape.) Stir in the reserved crawfish meat and cook until heat through, 5 to 10 minutes. Divide the bisque between serving bowls and garnish with parsley, if desired. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 34237,"Roast Loin of Pork with Baked Apples and Cider Gravy 2 (5 pound) pork loin roasts, rib bones attached, back bone (chine) removed Small bunch sage, leaves chopped Small bunch thyme, leaves chopped 1 1/2 cups extra-virgin olive oil Kosher salt and freshly ground black pepper 3 tablespoons all-purpose flour 1 (12-ounce) bottle hard cider 1 cup chicken broth 1 lemon, juiced optional 8 Gala or Golden Delicious apples 1 lemon, juiced 1/4 cup (1/2 stick) unsalted butter, at room temperature 1 or 2 large corn muffins crumbled (1/2 cup), reserve some for sprinkling on apples 1/2 cup golden raisins 6 sage leaves, chopped 2 garlic cloves, minced 1/4 cup dark brown sugar Kosher salt and freshly ground black pepper 1 cup hard cider 1 tablespoon lemon juice Instructions: Preheat the oven to 375 degrees F. Place the pork roast in a roasting pan with the ribs facing up, braced against each other. Add sage and thyme to olive oil. Brush the pork roasts with oil mixture and season with a generous amount of salt and pepper. Roast the pork loin for 2 1/2 hours, until the skin is crackled. (Put the apples in the oven along with the pork roast in the last half hour of cooking.) Remove the pork roast to a cutting board and let it rest for 15 minutes before carving. Pour out some of the excess fat from the roasting pan and put it on the stove over medium-high heat. Sprinkle the flour into the hot pan juices, stirring constantly with a wooden spoon or whisk to prevent lumps. Cook and stir the roux until its light brown. Add the cider and continue to stir to incorporate. Pour in the chicken broth; boil and stir for 5 minutes until the sauce is thick. Check for seasoning - add lemon juice if necessary. Serve the cider gravy with the pork roast and baked apples. To make the buttered apples: Core the apples with an apple corer, making a good size cavity to hold the stuffing. Douse the cut sides of the apples with some of the lemon juice to prevent them from browning while you make the stuffing. In a mixing bowl, combine the softened butter, muffin crumbs, raisins, sage, garlic, brown sugar, salt, and pepper. Spoon the stuffing into the cavities of the cored apples; stand them up, side by side, in a baking dish and sprinkle the tops with the reserved muffin crumbs. Pour the cider around the apples and bake for 30 to 35 minutes at 375 degrees F, until soft when pierced with a knife. Place the warm apples in the center of a round serving dish. Spoon the cider sauce around the apples and serve with the pork loin. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 34238,"Marinated Calamari Salad with Ligurian Olives, Celery Leaves, and Chiles 2 pounds cleaned small squid 2 tablespoons pure olive oil 2 cloves garlic, minced 2 serrano chiles, seeded and minced 1/3 cup extra-virgin olive oil 2 tablespoons sherry vinegar Kosher salt and freshly ground black pepper 2 tablespoons roughly chopped celery leaves 2 tablespoons roughly chopped fresh flat-parsley leaves 12 oil-cured Ligurian olives, pitted and halved Instructions: Thinly slice the squid bodies and halve the tentacles. Combine the pure olive oil and garlic in a large skillet and cook, stirring, over medium-high heat until golden brown. Add the cl and squid and cook, stirring constantly, for 1 minute. Transfer the squid to a bowl and mix with the extra-virgin olive oil and vinegar. Season with salt and pepper. Marinate the squid in the refrigerator for at least 1 hour or up to 3 hours. Remove squid from the refrigerator 30 minutes before serving. Add celery leaves, parsley, and olives and mix to combine. Season with salt and pepper. Divide among plates and serve. ","[Vermentino, Grner Veltliner, Albari?o, Verdejo]" 34239,"Cream-Filled Devil's Food Cupcakes Nonstick vegetable spray for coating muffin tin 1 1/4 cups cake flour 1/2 cup unsweetened cocoa powder (recommended: Dutch-processed) 1 teaspoon baking soda 1/4 teaspoon baking powder 1/2 teaspoon salt 10 tablespoons unsalted butter, at room temperature 1 1/2 cups sugar 3 eggs 1/2 cup buttermilk 1 teaspoon vanilla extract 1/2 cup coffee, brewed strong and hot Vanilla Cream Filling, recipe follows Ganache Frosting, recipe follows 3 tablespoons vegetable shortening 3 tablespoons unsalted butter, at room temperature 1 cup confectioners' sugar 1 teaspoon vanilla extract 1 cup light corn syrup 5 ounces semisweet chocolate, coarsely chopped 3/4 cup heavy cream Instructions: Set a rack in the middle of the oven and preheat to 350 degrees. Generously coat a 12-slot muffin tin with nonstick vegetable spray. Into a large bowl, sift the flour, cocoa, baking soda, baking powder and salt together three times. In a mixing bowl, beat the butter and sugar together at high speed for 15 seconds, until combined. Add the eggs, one at a time, beating until each is incorporated. Continue beating until light and fluffy, about 6 minutes more. With the mixer on its lowest setting, beat in a third of the flour mixture. Beat in the buttermilk and vanilla, then another third of the flour. Beat in the coffee and then the remaining flour. Fill the cups of the muffin tin two-thirds full and bake for 15 minutes, or until the centers spring back when lightly pressed and a cake tester comes out clean. Set the pan on a rack to cool. With a small knife, carefully carve a 1-inch-round by 1-inch-deep plug out of the bottoms of the cupcakes-you're going to need the plug to refill the hole, so don't chuck it out. Fill with vanilla cream. Cut a 1/4-inch disk off the cake plug and cover the exposed cream. Dunk the cupcakes into the frosting to coat, then place on a rack, frosted side up. Transfer to the refrigerator for 20 minutes to set before serving. With an electric mixer, beat together the vegetable shortening and butter until blended. Turn the mixer down to its lowest setting and gradually add the confectioners' sugar. Turn the mixer back up and beat a high speed until light and fluffy, about 5 minutes. At a drizzle, gradually beat in the vanilla and corn syrup until the filling is the consistency of mayonnaise, about 2 minutes more. Scrape the vanilla cream frosting into a pastry bag fitted with a 1/4-inch plain tip. Put the chocolate in a small bowl. In a small saucepan, over medium heat, bring the cream just to the simmering point. Pour the hot cream over the chocolate and, working from the center out, gently stir with a whisk to melt the chocolate and blend until smooth. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 34240,"Spicy Cranberry Mexican Cinnamon Sauce 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 Instructions: 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. ","[Rioja, Tempranillo, Garnacha, Pinot Noir]" 34241,"Roasted Fresh Ham with Cider Glaze 8 quarts water 2 cups kosher salt 1 cup firmly packed dark brown sugar 4 whole cloves 2 bay leaves 1 tablespoon mustard seeds 1 teaspoon crushed red pepper flakes 1 cinnamon stick 1 (8 to 10-pound) shank-end fresh ham, bone in and skin on 1/4 cup extra-virgin olive oil 1/4 cup whole-grain mustard 1 heaping cup fresh flat-leaf parsley 12 fresh sage leaves, chopped 9 large cloves garlic, peeled and chopped 1/2 teaspoon red pepper flakes 1 tablespoon kosher salt 1 teaspoon freshly ground black pepper 4 large Spanish onions, trimmed and cut into 1-inch wedges 1 gallon apple cider 2 tablespoons all-purpose flour 2 tablespoons unsalted butter, softened Instructions: One day before roasting: In a plastic container large enough to hold the ham, stir the water with the salt and brown sugar until dissolved. Add the spices. Score ham in a diamond pattern through the skin and fat, taking care not to cut into the meat. Add ham to brine, weight it with a plate to keep it submerged, and refrigerate for at least 4 hours but no more than 8 hours. Drain, rinse, pat the ham dry, and refrigerate. One hour before roasting, remove ham from the refrigerator. Preheat the oven to 450 degrees F. For the rub: Pulse the olive oil, mustard, parsley, sage, garlic, red pepper, salt, and black pepper in a food processor to make a paste. Rub it all over ham. In a large roasting pan, toss the onion wedges with 1 cup of the apple cider and set the ham on top. Roast the ham for 30 minutes, reduce the oven temperature to 325 degrees F, and roast until an instant-read thermometer inserted into the thickest part registers 165 degrees F, about 4 hours. After the first hour, loosely wrap aluminum foil around the bone to keep it from burning. Meanwhile, for the glaze: Boil, then simmer, the remaining apple cider in a saucepan, skimming as needed, until syrupy and reduced to about 2 cups, about 1 1/2 hours. During the last 1 1/2 hours of roasting the ham, brush it with the glaze every 30 minutes. Transfer the cooked ham to an ovenproof platter and let it rest in the turned-off oven for 30 minutes. Loosely cover the onions in an ovenproof bowl and put them in the oven as well. Strain the pan juices into a saucepan, skim off any excess fat, and bring to a boil. Make a paste with the flour and butter and whisk a bit at a time into the juices. Boil until thick. Carve the ham and serve with the onions and sauce. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 34242,"Burger Al Pastor 6 dried guajillo chiles, stemmed, seeded and soaked 2 teaspoons crumbled dried marjoram 2 teaspoons crumbled dried oregano 2 cloves garlic, peeled 1 small white onion, chopped, divided 1/2 cup sweetened pineapple juice 1 teaspoon salt 1/4 teaspoon ground pepper 2 pounds extra-lean ground pork Vegetable oil 1 pineapple, peeled, cored and sliced into 1/2-inch thick rounds 1/2 cup mayonnaise 8 sesame seed hamburger buns 1 cup fresh cilantro leaves Instructions: Drain the soaked chiles and put them in a blender with the marjoram, oregano, garlic, 1/4 of the chopped onion and the pineapple juice and puree until smooth. Add the salt and pepper. Mix to combine. Put the pork in large bowl and pour the marinade on top. Using a fork, mix well. Cover with plastic wrap and refrigerate for 30 minutes. Heat a grill pan over medium-high heat. Divide the pork mixture into 8 equal portions. Shape each portion into a 1/2-inch thick patty. Oil the grill pan. Working in batches, grill the burgers until cooked through, 6 to 8 minutes per side. Transfer the burgers to a plate and cover with aluminum foil to keep warm. Let rest for about 8 minutes. Meanwhile, brush the grill pan with oil and grill the pineapple slices until golden brown, 2 minutes per side. Spread 1 teaspoon mayonnaise on the cut sides of each bun and warm on the grill pan about 2 minutes, cut-side down. Place a burgers onto the bottom half of the bun. Top with a slice of grilled pineapple, some cilantro and the remaining chopped onion. Cover with the bun tops and serve. ","[Syrah, Tempranillo, Garnacha, Zinfandel]" 34243,"Classic Spaghetti and Meatballs 1/2 cup grated Parmesan, plus more for topping 1/4 cup Italian breadcrumbs 3 tablespoons milk 1 large egg, beaten 8 ounces ground chuck 8 ounces ground pork 1 teaspoon kosher salt 1/2 teaspoon ground black pepper Vegetable oil, for frying 5 cups Classic Tomato Basil Sauce, recipe follows 1 pound spaghetti Fresh basil, for garnish 4 pounds ripe plum tomatoes or two 28-ounce can diced tomatoes in juice, such as Organic Muir Glen 2 heads garlic, cloves peeled and halved lengthwise 3/4 cup extra-virgin olive oil 1 1/2 teaspoons hot red pepper flakes Salt and freshly ground black pepper
1 cup chopped fresh basil Instructions: Preheat the oven to 400 degrees F. Line a rimmed baking sheet with parchment paper. Combine the cheese, breadcrumbs, milk and egg in a large mixing bowl until well mixed. Add the chuck and pork and mix to combine, working gently to avoid overworking the meat. Sprinkle with the salt and pepper. Shape into small golf ball-size meatballs and place on the lined baking sheet.
Bake the meatballs until they are cooked through, about 15 minutes.
Meanwhile, bring the Classic Tomato Basil Sauce to a simmer. Transfer the meatballs to the tomato sauce and toss to coat, allowing them to simmer for another 5 minutes. Meatballs can be held in the sauce until ready to serve.
Cook the pasta according to package directions. Transfer the cooked pasta directly to the sauce, tossing to coat.
Serve the spaghetti and meatballs topped with grated Parmesan and fresh basil. Cut an \X\ in the bottom of each tomato and blanch in a large pot of boiling water 10 seconds. Immediately transfer the tomatoes with a slotted spoon to an ice bath to cool, then peel, seed and chop.
Cook the garlic in the oil in a small, heavy pot over medium heat, stirring occasionally until golden, 3 to 5 minutes. Add the tomatoes and red pepper flakes, season with salt and pepper, and add the fresh basil. Cover and simmer 1 hour, stirring occasionally.
","[Chardonnay, Pinot Grigio, Barbera, Tempranillo]" 34244,"Orange Dreamsicle Cupcakes 1 1/2 cups all-purpose flour 1 1/2 teaspoons baking powder 1/2 teaspoon salt 2 large eggs, separated 1 stick unsalted butter, at room temperature 1 cup granulated sugar 1 tablespoon finely grated orange zest 1 teaspoon orange oil (available at specialty stores) 1/2 cup fresh orange juice (from 2 oranges) 2 sticks unsalted butter, at room temperature 1 teaspoon pure vanilla extract 4 cups confectioners' sugar, sifted 2 to 3 tablespoons whole milk or heavy cream Orange and/or white sanding sugar, for topping Orange gummy candies, for topping Instructions: Make the cupcakes: Preheat the oven to 350 degrees F. Line 18 muffin cups with paper liners. Sift the flour, baking powder and salt into a medium bowl; set aside. Beat the egg whites in a large bowl with a mixer on medium-high speed until stiff peaks form, about 4 minutes; set aside. Beat the butter, granulated sugar, egg yolks, orange zest and orange oil in a separate large bowl with a mixer on medium speed until smooth and combined, about 4 minutes. Reduce the speed to low; beat in the flour mixture in three batches, alternating with the orange juice. Fold in the beaten egg whites. Spoon the batter into the muffin cups, filling each about halfway. Bake until a toothpick inserted into the centers comes out clean, about 15 minutes. Let cool 10 minutes in the pans, then remove to racks to cool completely. Make the frosting: Beat the butter and vanilla in a large bowl with a mixer on medium-high speed until light and fluffy, about 6 minutes. Reduce the speed to low; gradually beat in the confectioners' sugar. Add the milk, increase the speed to medium and beat until light and fluffy. Frost the cupcakes. Top with sanding sugar and orange gummy candies. Orange oil gives the cupcakes an intense orange flavor that you can?t get from just extract or zest. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]

" 34245,"Ghost Cocktails 1 ounce black candy melts 2 cups heavy cream 1 tablespoon sugar 1/2 teaspoon pure vanilla extract 2 heaping cups ice cubes 1/2 cup vanilla vodka Two 1.4 ounce packets white hot-chocolate mix Instructions: Microwave the candy melts in a small microwave-safe bowl at 50-percent power in 10 second increments, stirring in between, until melted, 40 to 60 seconds. Stir until smooth. Lay a stemless wine glass on its side. Use a small spoon to paint 2 large ghost eyes and 1 large mouth with the candy melt inside the glass. Repeat with the remaining glass(es). Chill the glasses, painted-sides down, in the freezer until the candy melts harden and the glasses begin to frost, about 10 minutes. Meanwhile, whisk 1 cup of the cream in a large bowl, either by hand or with a handheld mixer, until foamy. Whisk, gradually adding the sugar, until soft peaks form. Whisk in the vanilla extract. Transfer to a piping bag fitted with a large plain tip. Combine the ice, vodka, hot chocolate mix and remaining 1 cup cream in a blender and blend on high speed until very smooth and thick. Pour into the prepared glasses. Pipe the whipped cream on top of each drink, swirling to make a peak at the top of the ghost\u2019s head. Serve immediately. ","[Chardonnay, Riesling, Moscato, Sparkling wine]" 34246,"Gruyere, Scallion, and Walnut Tart 1 cup all-purpose flour 1/4 teaspoon salt 1/4 teaspoon baking powder 6 tablespoons cold unsalted butter 1 large egg 1 large egg yolk 1 bunch scallions, trimmed and sliced 2 tablespoons butter 1 cup coarsely grated Swiss Gruyere cheese 3/4 cup chopped walnuts, lightly toasted 1/2 cup milk 1/2 cup heavy whipping cream 3 large eggs Salt, pepper and nutmeg Instructions: For the dough, combine the dry ingredients in the bowl of a food processor. Pulse to mix. Cut butter into 12 pieces and add; pulse to mix in finely. Add egg and yolk and pulse to form a ball -- if it resists, add a teaspoon of water and continue. Form the dough into a disk and wrap in plastic. Refrigerate until needed, up to 2 days. When ready to bake the tart, preheat oven to 350 degrees and set a rack in the lowest level. On a floured surface, roll the dough and use it to line a 9 to 10-inch tart pan. For the filling, melt the butter in a small saute pan and cook the scallions for a few minutes to wilt them. Scrape onto the dough and spread evenly. Cover with the grated cheese and walnuts.
Whisk the remaining ingredients together in a bowl and pour into the tart crust. Bake the tart for about 30 minutes, or until the filling is brown and puffed and the crust is baked through. Serve immediately or cool and serve later. ","[Chardonnay, Riesling, Pinot Grigio, Sparkling Brut]

" 34247,"Jolly Holiday Figure Scant 10 cups sugar (2 kilos) 6 tablespoons vinegar (80 grams) 2 cups (450 grams) water Food color paste ? assorted colors Instructions: Before you begin this recipe, please take a class from a professional on working with sugar. This is a skill that professional pastry chefs develop after years of experience. Working with sugar will burn your fingers so know before you start that your fingers will develop burn blisters. Place the sugar, vinegar and water in a saucepan over high heat. Insert a candy thermometer and cook until the sugar reaches 320 degrees F. Use a pastry brush to keep the inside of the saucepan clean as the sugar cooks or the sugar may recrystallize. To do this, dip a clean brush in cold water and brush the inside of the pan clean. Pour the cooked sugar onto 3 or 4 silicone baking mats. If you want to color and/or flavor the sugar with food colors and/or flavored oils, this is the time to do so. Add a few drops of color to the sugar. Mix with a wooden skewer. To get started, push the sugar from the sides toward the center. This process takes a little while. Try to keep the sugar divided by color. Use the mat to push the firm sugar around the edges toward the center. Use a folding motion to accomplish that task. The next step is to pick up the sugar with your hands. Place each color under the heat of the sugar lamp. Pull the sugar until it becomes glossy and the color is evenly distributed. You will need to pull the colors simultaneously. Keep them under the sugar lamp but keep an eye on them. The lamp can melt the sugar so it is important keep rotating it and folding it onto itself. You will need to repeat the following steps for each color. Try to do this somewhat simultaneously to keep the sugar from melting under the lamp. Pull the sugar to incorporate air. Cut pieces of sugar and form into shapes. Make 2 arms. Use a sugar pump to blow sugar inside. Put sugar around the pump. Anchor by heating the metal and wrapping the sugar around the hot tube. Fold the sugar onto itself to be sure it is the same temperature and same consistency everywhere. Add the larger sugar to the pump. Carefully fill with air while shaping. You need to work slowly and consistently, always holding the sugar piece in your hand to continually give it shape. Use a blow torch to melt the edges slightly and stick them together. You?ve made the shoes, pants, body, arms, head. If necessary, make a belt to hide the seam where the shirt and pants meet. Position the arms in different ways to give him some action. Make a base. Stick the shoes to the base. Stick the pants into the shoes. Adhere the body to the pants. Add the arms. Make his head. You can paint his facial features or make them from sugar. Add a hat. Put a candy cane in 1 hand and a lollipop in the other hand. Use the base of the presentation to display the other candies you have made. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 34248,"Sunny's Apple-Bourbon Ham Glaze 1 cup apple cider 1 cup packed dark brown sugar 1/2 cup bourbon
2 teaspoons pumpkin pie spice
Teeny tiny pinch of ground cloves
3 tablespoons unsalted butter
Kosher salt and freshly ground black pepper
One 7- to 10-pound precooked spiral ham
Instructions: Preheat the oven to 325 degrees F. To make the glaze, add the apple cider, brown sugar, bourbon, pumpkin pie spice and cloves to a large pot. Turn the heat to medium high and cook, while stirring, until the liquid reduces and becomes slightly thickened like a glaze, 10 to 15 minutes. Add the butter and stir to melt. Taste and season with salt and pepper. Lay out plenty of aluminum foil to wrap the ham in and create a bed for it. Place the ham in the center of the aluminum foil and pull the sides up around it, leaving the top exposed. Pour over half the glaze, getting it into the spirals. Finish tightly wrapping the ham and place it on a rack in a roasting pan. Fill the pan with water, but do not let it touch the bottom of the ham. Cook until the internal temperature reaches about 140 degrees F (gauge 15 to 20 minutes per pound). Remember, it is already cooked, so you just need to bring it to temperature without drying it out. Remove the ham and raise the oven temperature to 400 degrees F. Pull back the aluminum foil (watch out--it's steamy and hot!!). With a brush and the remaining glaze, slather the top of the ham, allowing the glaze to get into any creases of the spiral you see. Place back in the oven uncovered but still sitting in the foil and roasting pan, an additional 10 to 15 minutes. Remove and rest 10 minutes before serving. ","[Chardonnay, Merlot, Cabernet Sauvignon, Pinot Grigio]

" 34249,"Gingerbread Cupcakes with Zinfandel Buttercream Frosting 1 1/4 cups all-purpose flour 1 1/4 cups loosely packed brown sugar 1/2 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 1/2 teaspoon ground ginger Pinch ground cloves 1/2 tablespoon baking powder 1/2 teaspoon fine salt 1/2 teaspoon baking soda 1/4 cup plus 2 tablespoons canola oil 2 eggs 1/2 cup buttermilk 1/2 cup plus 2 tablespoons molasses 3 tablespoons applesauce 1 tablespoon pureed ginger Zinfandel Buttercream Frosting, recipe follows 1/2 cup zinfandel wine 1 pound unsalted butter, room temperature 6 1/2 cups powdered sugar Instructions: Preheat the oven to 325 degrees F. Line a regular-size cupcake pan with 18 cupcake liners.
In the bowl of an electric stand mixer with a paddle attachment, mix the dry ingredients on slow speed until fully incorporated. Slowly add the oil and eggs to the bowl. Add the buttermilk, molasses, applesauce, and pureed ginger, and then mix on medium speed for 1 minute. Stop and scrape the bowl and paddle, and then mix on medium speed for 2 minutes.
Fill the cupcake liners three-quarters full with batter and bake until baked through, about 20 minutes. Do not open the oven during this time. Cool the cupcakes completely after baking.
Put the Zinfandel Buttercream Frosting into a pastry bag and cut 1/2-inch off the tip. Frost each cupcake in a circular motion until the top of the cupcake is completely covered and serve. Pour the zinfandel into a saucepan and cook over medium-high heat until the liquid comes to a boil. Reduce the heat to low and stir constantly until reduced by half. Take off the stove and cool in the refrigerator until cold.
In the bowl of an electric stand mixer with a whisk attachment, whip the butter until creamed. Add the powdered sugar and zinfandel reduction and mix until the ingredients are evenly incorporated and the frosting is smooth and creamy. ","[Zinfandel, Cabernet Sauvignon, Merlot, Pinot Noir]" 34250,"Blue Cheese Cheesecake with Baby Greens, Candied Walnuts and a Pear Vinaigrette 3/4 cup toasted bread crumbs 3/4 cup finely chopped toasted walnuts 3 tablespoons unsalted butter, melted 1 pound good-quality blue cheese, at room temperature 1 pound cream cheese, at room temperature 4 eggs 1 clove garlic, minced 1 tablespoon minced fresh rosemary Salt and freshly ground black pepper Baby greens for serving Pear Vinaigrette, recipe follows Candied Walnuts, recipe follows 1 (4-ounce) firm-ripe pear, peeled, cored and cut into 1/4-inch thick slices 1/4 cup plus 2 tablespoons Champagne vinegar 2 tablespoons minced shallots 2 tablespoons plus 1 teaspoon sugar 1 1/2 teaspoons chopped fresh rosemary 1/4 teaspoon freshly ground black pepper 1 1/2 teaspoons Dijon mustard 1 teaspoon soy sauce 1/2 teaspoon kosher salt 1 1/2 teaspoons green onions 1/2 cup vegetable oil 2 tablespoons unsalted butter 1/2 cup walnut halves 2 tablespoons packed light brown sugar Instructions: Preheat the oven to 350 degrees F. In the bowl of a food processor, combine bread crumbs, walnuts and melted butter and process until thoroughly combined. Press the mixture on the bottom and partially up the sides of an 8-inch springform pan. Set aside. In a mixing bowl combine blue cheese and cream cheese and mix until smooth. Add the eggs 1 at a time, beating well after each addition. Add the garlic, rosemary, salt and pepper and combine well. Using a spatula, transfer cheese mixture to the prepared pan and bake for 45 minutes to 1 hour, until the cake is golden brown and not loose in the center. While the cake is baking, make the Pear Vinaigrette and Candied Walnuts. When the cake is puffed, golden brown and not loose in the center, transfer to a cooling rack and allow to cool at least 30 minutes before serving. Serve the cake warm, with a salad of baby greens tossed with the Pear Vinaigrette, garnished with the Candied Walnuts. Combine the pear, Champagne vinegar, shallots, sugar, rosemary and black pepper in a skillet and bring to a simmer. Reduce the heat to low, cover, and simmer until the pears are tender, about 6 minutes. Remove from the heat and transfer to a blender or food processor. Add the mustard, soy sauce, kosher salt, and green onions, and puree on high speed. With the motor running, add the oil in a thin stream and process until emulsified. Remove from the blender and refrigerate in an airtight container until ready to serve. (The vinaigrette will keep for up to 1 week refrigerated.) Melt the butter in a large skillet over medium-high heat. Add the walnuts and cook, stirring, until golden brown and toasted, 3 minutes. Add the sugar and cook, stirring, for 1 minute. Transfer to a piece of waxed paper to cool. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 34251,"Yucca Chips with Lime Pepper Mayonnaise 1 large egg yolk 3 tablespoon lime juice 1 tablespoon Dijon mustard 1/2 teaspoon salt 1 teaspoon cayenne 1 1/2 cups olive oil 1 tablespoon cracked black pepper 3 pounds yucca (see note) 6 cups vegetable oil, for frying 1 1/2 tablespoons coarse sea salt 2 limes, cut into thin wedges 1 large egg Instructions: To make the mayonnaise, in a food processor combine the whole egg, yolk, lime juice, mustard, salt, and cayenne. Blend well and, with the motor running, drizzle in the olive oil very slowly until the sauce thickens. Transfer to a small bowl and stir in the cracked pepper. Cover and set aside, refrigerated, until ready to use or for up to one week.
Place the yucca in a large sauce pan and cover with cold water. Bring up to a boil, then reduce the heat so that the water is simmering and cook for 20 to 25 minutes, or until fork tender. Check individual pieces for doneness; some pieces may cook faster than others. Drain in a colander and, when cool enough to handle, cut into quarters lengthwise and remove and discard the fibrous cores. Slice very thinly and place on a layer of paper towels. Cover with another layer of paper towels and pat dry. In a large heavy sauce pan or deepfat fryer, heat the oil to 375 degrees. Deep-fry the yucca chips in several batches until golden, then drain on paper towels. Increase the heat under the fryer so that the oil comes to 390 degrees and, again in several batches, deep-fry the chips until they are deep golden and slightly puffed. Drain again briefly on paper towels and sprinkle with the sea salt. Mound the chips around the edges of a large platter and place the bowl of lime pepper mayonnaise in the center. Scatter a few lime wedges among the chips. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 34252,"Oyster and Caramelized Onion Pan Roast 2 tablespoons olive oil 1 tablespoon unsalted butter 3 Spanish onions, thinly sliced 1 tablespoon sugar 3 cloves garlic, finely diced 2 Yukon gold potatoes, skin on and cut into 1/2-inch dice Salt and freshly ground black pepper 3 cups clam broth 1 cup heavy cream 1/4 cup creme fraiche 20 oysters, shucked 2 tablespoons finely chopped fresh tarragon, plus a few sprigs for garnish Instructions: Heat olive oil and butter in a medium saucepan over medium heat. Add the onions and sugar and cook until the onions are golden brown and caramelized. Add the garlic and cook for 2 minutes. While the onions are cooking, place the potatoes in a medium saucepan filled with cold salted water. Bring to a boil and cook until the potatoes are just cooked through. Drain the potatoes and set aside. Add the clam broth to the onions and bring to a simmer; then add the heavy cream. Add the potatoes and simmer just until heated through. Whisk in the creme fraiche and season with salt and pepper, to taste. Add the oysters and the tarragon and cook just until oysters are cooked through, about 2 to 3 minutes. Serve, garnished with extra tarragon. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 34253,"Brazilian Martini 1 lime, sliced 2 ounces Cachaca (recommended: Leblon) 1 1/2 ounces pomegranate juice 2 teaspoons sugar Ice Chilled martini glass Instructions: Muddle a few slices of lime and place in a cocktail shaker. Add rum, pomegranate juice, sugar, and ice, and shake about 10 times. Pour into a chilled martini glass and garnish with lime slice. ","[Cachaca, Rum, Moscato]" 34254,"Eggplant Provencal 2 small eggplants 4 tomatoes Olive oil Salt and pepper 12 peeled garlic cloves Instructions: Preheat oven to 375 degrees F. Slice eggplants and tomatoes into 1/2-inch thick slices. Brush each side with olive oil. Season with salt and pepper. Put slices on nonstick cookie sheet. Bake in oven at 375 degrees F for approximately 20 minutes or until golden brown. Take peeled garlic cloves and put them in a saucepot or saute pan and cover them with olive oil. Cover pot/pan with a top or aluminum foil and simmer garlic cloves until they are tender. You can tell when they are tender when the tip of a chef's knife is easily inserted. Allow garlic cloves to cool and set aside. Place the roasted eggplant slices on a platter, top with the roasted tomato slices and garnish with poached garlic. ","[Rhone Blends, GSM, Chianti, Tempranillo]" 34255,"Maple Glazed Walnuts 2 cups walnut halves 1/3 cup maple syrup 1/8 teaspoon salt Instructions: Preheat a dry skillet over a medium-high heat. Add the walnuts, maple syrup and salt. Cook, stirring frequently, until syrup is caramelized and nuts are toasted, about 3 minutes. Let cool. ","[Chardonnay, Riesling, Gewrztraminer]" 34256,"Teriyaki-Marinated Chicken 1/2 cup soy sauce 1/4 cup canola oil 3 tablespoons sugar 2 teaspoons grated fresh ginger 2 teaspoons toasted sesame oil 2 teaspoons sesame seeds 2 cloves garlic, grated Kosher salt 4 boneless skinless chicken breasts or 8 boneless skinless thighs (about 1 1/2 pounds) Instructions: For the marinade: Combine the soy sauce, oil, sugar, ginger, sesame oil, sesame seeds, garlic and 1/2 teaspoon salt in a large resealable plastic bag. Add 4 boneless skinless chicken breasts or 8 boneless skinless thighs (about 1 1/2 pounds), squeeze out the air, seal tightly and massage gently to coat the chicken with marinade. Refrigerate for 2 hours or freeze up to 1 month; defrost in the refrigerator overnight before cooking. To cook: Remove the chicken from the bag, letting any excess marinade drip off, and transfer to a foil-lined baking sheet. Broil, turning halfway through, until lightly charred, cooked through and an instant-read thermometer registers 165 degrees F, about 12 minutes. ","[Sauvignon Blanc, Pinot Grigio, Riesling, Chianti]" 34257,"Potato and Apple Gratin 1 tablespoon cooking oil 3 Idaho potatoes, sliced 3 Granny Smith apples, sliced 1/2 cup grated cheddar or Monterey Jack cheese Instructions: Preheat oven to 400 degrees and lightly oil a 9 by 9-inch glass or ceramic casserole dish. Shingle one layer of potatoes to cover the bottom of the casserole dish. Sprinkle over with some of the sliced onions, then layer with some of the sliced apples. Season with salt and pepper. Repeat the layering process until the entire product is used, making sure you finish with a layer of potatoes. When using a microwave, be sure to wrap the casserole in plastic and poke 2 holes in the plastic. Cook at high heat for 15 minutes. Remove the plastic and transfer to the preheated oven. Cook until well browned, approximately 10 minutes. Sprinkle with the grated cheese and bake until melted and lightly browned. When using the oven, cover the casserole or wrap with aluminum foil bake 45 to 50 minutes. Remove the foil and bake until well browned. Sprinkle with the grated cheese and bake until melted and lightly browned. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 34258,"The Unbearable Lightness of Brulee 1 quart heavy cream 13 egg yolks 1 cup sugar 1/2 cup passion fruit puree Sugar, for caramelizing Instructions: Preheat oven to 300 degrees F. Gently bring the cream to a boil in medium-size heavy saucepan over medium heat, stirring it often. In a medium bowl, whisk together the egg yolks and sugar, and then add the passion fruit puree to the egg mixture. Pour 1/2 of the boiling cream into the egg mixture to temper it. Remove the pan of cream from the heat. Then return the tempered egg mixture back to the cream, and whisk to combine. Return the pan to the heat, and continue to heat it until it reaches 180 degrees F on a candy thermometer. Strain custard through a sieve into a pitcher-like container that you can easily pour from. Place 4 ramekins on a sheet tray. Divide the custard evenly among the ramekins, and place in the oven. Fill the pan half-way up the sides of ramekins with hot water. Bake for 10 minutes, and then turn the pan around, and bake for 15 minutes more, or until set. Remove from the oven, and let cool to room temperature in a water bath. Chill for at least 2 hours. Generously sprinkle the tops of the crme brulee with sugar, and then caramelize with a kitchen torch. If you do not have a kitchen torch, then place ramekins under the broiler for 1 to 2 minutes until sugar caramelizes. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 34259,"Savory Pumpkin Dip with Cranberry Reduction 1 cup 100 percent pure cranberry juice 2 sprigs fresh sage 2 bay leaves 2 tablespoons honey Kosher salt One 15.5-ounce can cannellini beans, rinsed and drained 3/4 cup pumpkin puree 1 teaspoon orange zest plus the juice of 1 medium orange 1 teaspoon pumpkin pie spice, plus additional for sprinkling Pinch of cayenne pepper Kosher salt 3 tablespoons extra-virgin olive oil Toasted pepitas, for sprinkling Fresh parsley leaves, for sprinkling Crunchmaster? Multi-Grain Sea Salt Crackers or Crunchmaster? Multi-Seed Original Crackers, for serving Instructions: For the reduction: Combine the cranberry juice, sage, bay leaves, honey and a pinch of salt in a small saucepan. Bring to a boil and simmer until reduced to a thin syrup (about 1 tablespoon), 4 to 5 minutes. Let cool, then discard the sage and bay leaves. For the dip: Combine the beans, pumpkin, orange zest and juice, pumpkin pie spice, cayenne and 1/2 teaspoon salt in the bowl of a food processor. Process to make a chunky paste. Drizzle in the olive oil and 3 tablespoons water. Process until thick and very smooth, adding a little more water if needed. Season with salt. Spread the dip in a wide, flat serving bowl. Sprinkle lightly with pumpkin pie spice and drizzle with the cranberry reduction. Sprinkle with the pepitas and parsley and serve with Crunchmaster Crackers on the side for dipping. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 34260,"Michael's Best Button Mushrooms 6 tablespoons extra-virgin olive oil 1 1/2 pounds whole small button mushrooms, wiped clean 3 tablespoons butter Gray sea salt 1 tablespoon minced garlic 1 1/2 teaspoons fresh thyme leaves, chopped 2 tablespoons lemon juice 1/2 cup white wine 1 tablespoon chopped parsley leaves Instructions: In a large skillet, heat the oil over high heat. Add the mushrooms. Do not move the mushrooms until they have caramelized on the bottom. If you toss them too soon, they will release their liquid and begin to steam. When the bottoms are caramelized, toss them and continue to cook for about 5 minutes. Add the butter. Cook and toss for 5 minutes, until beautifully browned. Season with salt and add the garlic. Saute another 2 minutes, and add the thyme, lemon juice, and white wine. Cook to evaporate the liquid. Toss in the parsley and serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 34261,"Barbecue Championship Ribs 2 slabs St. Louis cut pork ribs (about 2 1/2 pounds each) Ray's Supersweet Rib Rub, recipe follows 1 cup packed brown sugar 1/2 cup honey 1/4 cup butter, melted
1/4 cup Tiger Sauce or other pepper sauce that's not too vinegary
Thick and Rich Barbecue Sauce, recipe follows 1/2 cup Sugar in the Raw 1/2 cup packed light brown sugar 1/2 cup kosher salt 3 tablespoons chili powder 1 tablespoon ground cumin 2 teaspoons black pepper 2 teaspoons onion powder 1 teaspoon garlic powder 1 teaspoon dried grated orange peel 1/4 teaspoon ground thyme 1/4 teaspoon cinnamon 1/4 teaspoon ground chipotle (or cayenne pepper) 1/4 cup butter 1 small yellow onion, finely chopped 3 garlic cloves, crushed 1 jalapeno, seeded and minced (leave the seeds in if you like it hot) 1/2 teaspoon celery seed 2 cups ketchup 1/2 cup cider vinegar 1/2 cup honey 1/3 cup yellow mustard 1/4 cup apple juice 2 tablespoons soy sauce 2 tablespoons Worcestershire sauce 1 tablespoon Louisiana hot sauce 1 tablespoon tomato paste 1 teaspoon liquid smoke (optional) 1/2 teaspoon salt 1/2 teaspoon black pepper Instructions: Prepare your cooker to cook indirectly at 235 degrees F using medium pecan wood for smoke flavor. Peel the membrane off the back of the ribs and trim any excess fat. Season the ribs liberally on both sides with the barbecue rub. Place the ribs in the smoker, meat-side up, and cook for 2 hours. Flip the ribs and cook for 45 minutes.
Lay out two double-thick sheets of heavy-duty aluminum foil. Lay one slab on each piece of foil, meat-side up. Top each slab with half of the brown sugar. Drizzle each slab with half of the honey, butter, and Tiger Sauce. Close up the rib packages, pressing out as much air as possible. Do not seal the packages tightly; they need to breathe a little.
Return to the cooker for 30 minutes. Open the packages and check for doneness by pushing a toothpick into the meat. It should go in and out very easily. If you want the ribs more tender, just wrap them back up and cook a little longer. When they're as you like them, transfer to a sheet pan. Remove the foil and return the ribs to the cooker meat-side down. Brush the bone side liberally with barbecue sauce and cook for 10 minutes. Flip the ribs and brush the meat side liberally with barbecue sauce. Cook for 20 minutes. Transfer to a cutting board and tent loosely with foil. Let rest for 5 minutes. Slice each rib individually and transfer to a platter to serve. This rub is extra-sweet and goes really well with ribs and other cuts of pork. It is a good choice if you like to serve your ribs dry. The sweetness will have the guests thinking you used barbecue sauce. This one isn't recommended for hot grilling because all that sugar makes it burn pretty easily. I like to mix it in the food processor for a finer grind, but if you like it coarse just mix it in a bowl. Combine all the ingredients in the bowl of a food processor with a metal blade. Process for 5 seconds, until the lumps are gone. The rub may be stored in an airtight container in a cool place for up to 6 months.
This is a big, thick, red barbecue sauce made with fresh ingredients and a lot of love in your kitchen. Every barbecue cook I have ever known has a mother sauce they've been working on for years and this would be a great place to start on yours. You can skip the liquid smoke if you like, but I think it adds a nice layer to barbecue sauce. In a medium saucepan over medium heat, melt the butter. Add the onion, garlic, and jalapeno and cook for about 8 minutes, stirring occasionally, until soft. Add the celery seed and mix well. Cook for 1 minute. Add the ketchup, vinegar, honey, mustard, apple juice, soy sauce, Worcestershire, hot sauce, tomato paste, liquid smoke (if using), salt, and pepper. Mix well and bring to a simmer. Cook for 20 minutes, mixing often, until thickened. Remove from the heat and serve or cool and store the sauce in an airtight container in the refrigerator for up to 1 week.
","[Cabernet Sauvignon, Merlot, Pinot Noir, Zinfandel]" 34262,"Chicken Fajitas 1 teaspoon chili powder 3/4 teaspoon ground cumin Kosher salt and freshly ground pepper
1 pound skinless, boneless chicken breasts 2 tablespoons extra-virgin olive oil 2 bell peppers (any color), sliced 1 red onion, sliced 2 cloves garlic, finely chopped 1/2 teaspoon grated lime zest, plus wedges for serving 8 corn tortillas 1/2 cup prepared pico de gallo or fresh salsa 1/3 cup crumbled cotija cheese (about 1 1/2 ounces) Instructions: Preheat the oven to 425 degrees F. Mix the chili powder, 1/2 teaspoon cumin, and 1/4 teaspoon each salt and pepper and rub on the chicken breasts. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the chicken and cook, turning, until golden, 4 to 5 minutes. Transfer to a baking sheet, reserving the skillet, and bake until just cooked through, 8 to 10 minutes. Transfer to a cutting board to rest, 5 minutes. Meanwhile, heat the remaining 1 tablespoon olive oil in the reserved skillet over medium heat. Add the bell peppers, onion, garlic and the remaining 1/4 teaspoon cumin and cook, stirring, until the vegetables are lightly browned, 8 minutes. Stir in the lime zest and 2 tablespoons water. Season with salt. Wrap the tortillas in aluminum foil and warm in the oven, 5 minutes, then divide among plates. Slice the chicken. Top the tortillas with the chicken, bell pepper mixture, pico de gallo and cheese. Serve with lime wedges. ","[Malbec, Tempranillo, Garnacha, Zinfandel]" 34263,"Stuffed French Onion Soup Burger 3 large red onions, cut into 1/2-inch rounds 2 large cloves garlic, thinly sliced
6 tablespoons canola oil
Kosher salt
2 tablespoons dry Marsala
1 tablespoon dark brown sugar
1 tablespoon Dijon mustard
1 tablespoon red wine vinegar
1 1/2 pounds hamburger meat (85/15) Kosher salt and freshly ground black pepper
2 tablespoons dry Marsala
2 tablespoons low-sodium soy sauce
1 tablespoon Worcestershire sauce
3 cups grated Gruyere 2 cups hearty beef stock
4 seeded potato hamburger rolls
8 to 12 thick sour pickle rounds
Instructions: For the onion jam: Heat a large saute pan, then toss in the onion and garlic slices with 2 tablespoons oil and a generous pinch of salt. Cook over medium heat for 2 to 3 minutes, then add the Marsala, brown sugar and mustard and cook, stirring occasionally, until the onions are caramelized and tender, 20 to 25 minutes. (Do not rush this step, because properly caramelized onions make this burger top-notch!) Stir in the vinegar and cook to blend in, 1 to 2 minutes. Set aside. For the burgers: In a medium bowl, break up the meat and spread it up on the sides of the bowl so that the seasoning really permeates. Sprinkle the meat with salt and pepper. Gently mix in the Marsala, soy sauce and Worcestershire. Do not overmix. (The more you work the meat, the tougher the burger.) Form the meat into 4 even patties that are about 3/4-inch thick and transfer to a baking sheet. Use a spoon to gently scoop out a little meat and make a hole or pocket in the center of each patty that does not go all the way through to the bottom. Place about 1/4 cup Gruyere in the hole of each patty. Flatten the piece of meat you scooped out and press it over the cheese so that it's hidden in the middle of the patty. Turn the patty on the other side that it is weighing down on the seam. Repeat with the remaining patties. Refrigerate for at least 30 minutes and up to 6 hours. Preheat the oven to 400 degrees F. Heat a large skillet over medium-high heat and add the remaining 4 tablespoons oil. Sprinkle the patties lightly with salt. When the oil begins to smoke lightly, arrange the patties in a single layer, cheese-pocket-side down, at a distance from one another. Cook the patties, undisturbed, until the bottom browns, 3 to 5 minutes. Turn the patties on their other sides and let the bottoms brown again, 3 to 5 minutes. Lower the heat and add the stock to the skillet and cover. Cook on low heat until the patties are cooked through, 8 to 10 additional minutes. Remove the cover, shut off the heat under the skillet and let the patties rest with the heat off. Arrange the bun halves in a single layer on a baking sheet and sprinkle each bun half with about 1/4 cup Gruyere. Place the baking sheet in the center of the oven and toast until the buns are golden brown and the cheese is bubbling and melted, 5 to 8 minutes. Season with salt and pepper. Arrange the bun bottoms on a flat surface. Mix the onion jam and remaining cup Gruyere into the liquid in the skillet. Taste for seasoning. Spoon some of the onions and liquid on each bun bottom and top with the patties and more onions. Top with a few slices of pickle and season the bun tops with a pinch of salt. Close the burgers and serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 34264,"Porcini Mushrooms Bordeaux-style: Cepes a la Bordelaise 4 tablespoons unsalted butter 2 teaspoons fresh lemon juice 1 pound fresh porcini mushrooms, stems removed and wiped clean 3 tablespoons olive oil 2 tablespoons minced shallots 1/2 teaspoon minced garlic 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper 2 tablespoons chopped fresh parsley leaves Instructions: In a large skillet, melt the butter with the lemon juice over medium heat. Add the mushroom caps, cover, and cook, for 5 minutes. Add the olive oil, increase the heat, and cook, stirring, for 2 minutes. Lower the heat and simmer, stirring occasionally, until soft, 20 minutes. Add the shallots, garlic, salt, and pepper, and cook, stirring, for 3 minutes. Remove from the heat and adjust the seasoning, to taste. Sprinkle with the parsley and serve. ","[Bordeaux Blend, Cabernet Sauvignon, Merlot, Pinot Noir]" 34265,"Kids Can Make: Oatmeal-Chocolate Snack Cakes Cooking spray 1 cup whole-wheat pastry flour 3/4 cup rolled oats 1/2 teaspoon baking soda 1/4 teaspoon kosher salt 6 tablespoons unsalted butter, melted and slightly cooled 1 large egg 3/4 cup packed light brown sugar* (See Cook's Note) 1/2 cup unsweetened applesauce 3/4 cup semisweet mini chocolate chips Instructions: Preheat the oven to 350 degrees F. Line the bottom of a 9-inch square baking pan with a foil strip long enough to overhang on 2 opposite sides. Spray the foil lightly with cooking spray; set aside. Whisk together the flour, oats, baking soda and salt in a medium bowl; set aside. Whisk the butter, egg, brown sugar and applesauce in a large bowl until combined. Add the dry ingredients to the wet and mix until barely mixed. Stir in the chocolate chips. Spread the batter in the prepared baking pan. Bake until the cake is light brown around the edges and a toothpick inserted in the center comes out clean, 25 to 30 minutes. Remove from the oven and let cool on a rack for 15 minutes. Use the foil overhang to lift the cake out of the pan and let cool completely on the rack. Invert onto a plate and peel the foil off. Re-invert the cake onto a cutting board, cut into 12 pieces and serve. ","[Riesling, Moscato, Vinho Verde, Prosecco]" 34266,"Pancake and Sausage on a Stick 2 tablespoons flavorless oil, plus more for frying 1/2 cup all-purpose flour
1/2 cup oat flour or more all-purpose flour
2 tablespoons sugar
1 1/2 teaspoons baking powder
3/4 teaspoon kosher salt
1/2 teaspoon baking soda
1/2 cup buttermilk
1 large egg
18 pre-cooked breakfast sausages (if frozen, heat them a little just until they're soft enough to insert a lollipop stick)
Maple syrup, for serving, optional Instructions: Fill a large heavy pot or high-sided skillet fitted with a deep-frying thermometer with 1 inch of oil and heat over medium-high heat to 360 degrees F. In a medium bowl, whisk together the all-purpose flour, oat flour, sugar, baking powder, salt and baking soda. In a separate small bowl or measuring cup, whisk together the buttermilk, egg and 2 tablespoons oil. Add the wet ingredients to the dry ingredients and stir to combine. Transfer the batter to a tall skinny glass or measuring cup (this step isn't completely necessary, but it will make coating the sausages easier). Working in batches of 3 or 4 sausages at a time, insert a lollipop or ice-pop stick into each sausage, pat off any excess moisture with a paper towel and dip into the pancake batter to fully coat, scraping off excess; it doesn't need to be a very thick coating, as the batter will puff up when frying. Carefully lower the entire thing (stick included) into the hot oil and fry until golden, 1 1/2 to 2 minutes. Use tongs to transfer to a paper towel or wire rack. Repeat with the remaining sausages. Cool slightly, then serve with maple syrup, if desired. To freeze, cool completely and then store in a ziptop bag in the freezer for up to 3 months. To reheat, wrap loosely in a paper towel and microwave until heated through, about 40 seconds. Let cool slightly and enjoy! ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 34267,"Chef Tai's Pulled Pork BBQ 5-pound boneless pork butt 1/2 cup packed dark brown sugar 1/2 cup packed kosher sea salt 1 1/2 teaspoons paprika 1/4 teaspoon ground cloves 1/4 teaspoon ground allspice 1/4 teaspoon 5 spice 1 tablespoon ground coffee (espresso, not instant) 1 cup mae ploy chili sauce 1/4 cup cider vinegar 1/2 cup ketchup 1/2 cup water 3 tablespoons white sugar 1 teaspoon salt 1 teaspoon chili powder 1 tablespoon sriracha 1 tablespoon balsamic vinegar 2 tablespoons water Instructions: Season the pork with salt, sugar, and rest of the spices. Let it sit in the cooler for over night. Place the pork into the Deep Hotel Pan. Cover with thick foil and cook over low heat, turning the pork in the sauce occasionally, until very tender, about 8 hours. Transfer the pork to a large bowl; let rest for 30 minutes. Meanwhile, make the sweet chili bbq sauce by combining all of the ingredients and mix it well. Keep it in the Refrigerator. Using 2 forks, shred the pork; discard any large pieces of fat. Stir the shredded pork into the barbecue sauce mixed with sweet chili BBQ sauce. To serve, mound the pork on sandwich bread, a taco or a rice bowl. ","[Zinfandel, Cabernet Sauvignon, Merlot, Malbec]" 34268,"Crispy Pork with Asparagus and Pickled Onions 7 ounces pork shoulder 2 ounces orange juice
Juice of 1/2 lemon
Canola oil, for frying 2 tablespoons flour
1 tablespoon cornstarch
Kosher salt and freshly ground black pepper
1 clove garlic, crushed 1 ounce red wine vinegar 1 teaspoon sugar
1 slice red onion, cut into a julienne
1/2 tablespoon unsalted butter 1 clove garlic
4 to 5 asparagus spears, halved (about 2 ounces) Kosher salt and freshly ground black pepper
1/2 cup fresh basil leaves 2 tablespoons olive oil
2 teaspoons pine nuts
1/3 teaspoon minced garlic
5 teaspoons grated Parmesan Kosher salt and freshly ground black pepper
Instructions: For the pork: Marinate the pork in the orange juice, lemon juice and garlic in a baking dish in the refrigerator overnight. Preheat the oven to 280 degrees F. Remove the pork from the marinade, transfer to a baking dish and cover with foil. Roast until tender, about 4 hours. Let cool until firm. Heat the oil in a deep fryer or large pot. Combine the flour, cornstarch, salt and pepper in a shallow bowl. Dredge the pork in the flour mixture and fry until warmed through and crispy, 4 to 5 minutes. For the pickled onions: Bring the vinegar to a boil in a small saucepan. Add the sugar and stir to dissolve. Pour over the red onions in a heat-proof bowl. Let stand until room temperature and then refrigerate overnight. For the asparagus: Heat the butter and garlic in a skillet over medium-high heat. Add the asparagus and saute until crisp-tender, about 5 minutes. Season with salt and pepper. For the pesto: Puree the basil, olive oil, pine nuts and garlic in a blender. Transfer the mixture to a bowl and fold in the Parmesan and season with salt and pepper. For plating: Put the asparagus on a plate. Add the crispy pork and top with the pesto and pickled red onions. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 34269,"Barley Salad with Corn and Zucchini Kosher salt 1/2 cup pearl barley 1/2 cup extra-virgin olive oil 3 small zucchini, cut into 1/2-inch chunks 6 ears of corn, kernels cut off Freshly ground pepper 3 tablespoons red wine vinegar 4 scallions, thinly sliced 1 cup finely chopped fresh basil 3/4 cup crumbled goat cheese Instructions: Bring a pot of salted water to a boil. Add the barley; cook until tender, 45 to 50 minutes. Drain well and transfer to a large bowl. Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the zucchini and cook, stirring, until browned, 4 to 5 minutes. Add the corn and cook until just tender, 2 to 3 minutes. Season with 1/2 teaspoon salt and a few grinds of pepper. Add the vegetables to the barley and let cool. Whisk the vinegar, the remaining 6 tablespoons olive oil, 1/4 teaspoon salt and a few grinds of pepper in a small bowl. Pour the dressing over the barley salad, add the scallions and basil and toss. Top with the goat cheese. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 34270,"Vanilla Bean Kulfi with Raspberry-Lemon Verbena Syrup and Berries 24 ounces heavy cream 8 ounces milk 3 ounces sugar 1 piece vanilla bean Pinch of salt 12 ounces water 8 ounces sugar 1 pint red raspberries 1/2-ounce lemon verbena Zest of 1 lemon 1/2 pint red raspberries 1/2 pint black raspberries or blackberries Instructions: In a small pot, combine all ingredients with the exception of salt. Over a medium flame, bring mixture to a simmer. Reduce the heat and cook until the mixture has been reduced by 1/3 of original volume. Stir frequently. When mixture has been reduced, add the salt. Cool. Pour mixture into 4 to 5 conical shaped paper cups. Freeze. The kulfi should be allowed to freeze for 8 to10 hours. In a small sauce pot, combine the water, sugar, lemon zest. Bring to a simmer and add the lemon verbena. Pull the pot from the flame and allow to infuse for about 30 minutes. Place pot back on a low flame and add the raspberries. Bring entire mixture to a simmer and cook for about 15 minutes. Cool slightly and pass mixture through a chinois. Chill syrup. Simply toss the fresh berries in the syrup just a few minutes prior to serving. To serve, pull the kulfi from the freezer and unwrap paper. Place kulfi in a bowl and serve the fresh berries tossed in syrup along side the kulfi. ","[Chardonnay, Sauvignon Blanc, Moscato, Pinot Grigio]" 34271,"Italian Cheese Fondue 8 ounces grated Fontina 8 ounces grated Gruyere 5 teaspoons cornstarch 6 ounces thinly sliced pancetta, chopped 2 cups dry white wine (such as Pinot Grigio) Freshly ground black pepper 2 tablespoons chopped chives Bite-size pieces of focaccia, sliced salami, fresh fennel, Belgian endive, steamed broccoli florets and asparagus spears, for dipping Instructions: Toss the Fontina and Gruyere cheese with the cornstarch in a medium bowl to coat. Saute the pancetta in a heavy large saucepan over medium heat until crisp and golden, about 8 minutes. Using a slotted spoon, transfer the pancetta to a plate. Pour off any excess oil. Pour the wine into the same saucepan and bring to a boil. Decrease the heat to medium. Whisk 1 handful of the cheese mixture into the wine until it is almost melted. Repeat with the remaining cheese mixture in about 4 more batches. Continue whisking until the cheese is completely melted and the fondue bubbles, about 1 minute. Stir in all but 2 tablespoons of the pancetta. Season the fondue with pepper, to taste. Transfer the cheese mixture to a fondue pot. Sprinkle with the remaining pancetta and chives. Set the pot over a candle or a canned heat burner. Serve with focaccia and vegetables. ","[Chardonnay, Sauvignon Blanc, Riesling, Gavi]" 34272,"Steak with Beer Sauce and Sweet Potatoes 2 medium sweet potatoes, cut into 1/2-inch-thick wedges 1 red onion, cut in half through the root end (do not peel) 3 tablespoons extra-virgin olive oil Kosher salt and freshly ground pepper 4 boneless beef sirloin steaks (about 6 ounces each) 1 cup lager-style beer 1 tablespoon whole-grain Dijon mustard 2 teaspoons apple cider vinegar 2 teaspoons honey 1 tablespoon unsalted butter 2 tablespoons chopped fresh parsley Instructions: Preheat the oven to 450 degrees F. Toss the sweet potatoes, red onion, 1 tablespoon olive oil, 1/4 teaspoon salt and a few grinds of pepper on a rimmed baking sheet; arrange the onion cut-side down. Roast, flipping halfway through, until the sweet potatoes are tender and the onion is browned and crisp, 25 to 30 minutes. Meanwhile, season the steaks with salt and pepper. Heat a large skillet over medium-high heat and add the remaining 2 tablespoons olive oil. Add the steaks and cook until browned, 3 to 4 minutes per side for medium rare. Transfer to a plate and tent with foil; let rest. Remove the skillet from the heat and add the beer, scraping up any browned bits from the bottom of the pan. Stir in the mustard. Return the skillet to medium-low heat and simmer until the liquid is slightly syrupy, 1 to 2 minutes. Add the vinegar, honey and any collected juices from the steaks; season with 1/4 teaspoon salt. Remove from the heat and stir in the butter until melted. Peel and slice the roasted onion. Top the steaks with the pan sauce. Serve with the roasted vegetables. Sprinkle with the parsley. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 34273,"Sauteed Carrots 2 pounds carrots 1 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 2 tablespoons unsalted butter 1 1/2 tablespoons chopped fresh dill or flat-leaf parsley Instructions: Peel the carrots and cut them diagonally in 1/4-inch slices. You should have about 6 cups of carrots. Place the carrots, 1/3 cup water, the salt, and pepper in a large (10- to 12-inch) saute pan and bring to a boil. Cover the pan and cook over medium-low heat for 7 to 8 minutes, until the carrots are just cooked through. Add the butter and saute for another minute, until the water evaporates and the carrots are coated with butter. Off the heat, toss with the dill or parsley. Sprinkle with salt and pepper and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 34274,"Bell Pepper, Potato and Coconut Milk Soup 2 tablespoons coconut oil 1/2 cup chopped scallion, white and greens parts kept separate 1 cup peeled chopped potato 1 tablespoon peeled chopped fresh ginger Pinch cayenne pepper 1 bay leaf 1 garlic clove, minced Kosher salt and freshly ground black pepper 3 1/2 cups low-sodium vegetable broth 3 cups chopped orange bell pepper 1/4 to 1/2 cup coconut milk Chopped fresh cilantro, for serving Instructions: Heat the coconut oil in a medium saucepan over medium heat. Add the scallion whites and cook, stirring, until tender, 3 to 4 minutes. Add the potato, ginger, cayenne, bay leaf, garlic, 1/2 teaspoon salt and a few grinds of pepper and cook, stirring, until the potatoes are well coated, 2 to 3 minutes. Pour in the broth and bring to a simmer. Add the bell pepper and simmer until the potatoes and peppers are tender, about 20 minutes, adjusting the heat as needed to maintain a simmer. Remove from the heat, discard the bay leaf and let cool at least 5 minutes. Carefully puree until smooth with a handheld immersion blender or in 2 to 3 batches in a blender (do not fill blender more than halfway full). Stir in the coconut milk and reheat the soup if necessary, adjusting the consistency with water and seasoning with salt and pepper. Serve hot sprinkled with chopped cilantro and scallion greens. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 34275,"Butterscotch Blondies with Macadamia Nuts and Chocolate 10 tablespoons unsalted butter 1 cup packed light brown sugar 1 large egg 1 1/2 teaspoons pure vanilla extract 1 1/2 cups all-purpose flour 3/4 teaspoon kosher salt 1/2 teaspoon baking powder 1/4 teaspoon baking soda 1/2 cup semisweet chocolate chips 1/2 cup macadamia nuts, chopped Instructions: Preheat the oven to 350 degrees F. Line an 8-inch square pan with parchment paper, leaving a 2-inch overhang on 2 sides.
In a medium saucepan, heat the butter over medium-high heat until melted. Continue to cook the butter, swirling the pan often, until the milk solids turn golden brown and the butter smells nutty, about 5 minutes.
Remove the pan from the heat and let it cool for a few minutes. (You don't want the egg to scramble when you stir it in.) Stir in the brown sugar until smooth. Then stir in the egg and the vanilla extract. Stir in the flour, salt, baking powder, and baking soda. Then add half of the chocolate and half of the macadamia nuts. The batter will be thick.
Tip the mixture out into the prepared pan. Use an offset spatula to smooth the dough to an even thickness. Sprinkle with the remaining chocolate and macadamia nuts. Bake until the dough is puffed and a toothpick inserted into the center comes out with moist crumbs attached, 20 to 25 minutes. Let cool on a rack. Using the parchment, lift the bar out of the pan and onto a cutting board. Cut into pieces and serve. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 34276,"Grilled Leg of Lamb 2 pounds (2 pints) plain yogurt (regular or low-fat) 1/2 cup good olive oil, plus more for brushing grill 1 lemon, zested 1/2 cup freshly squeezed lemon juice (3 lemons) 3/4 cup fresh whole rosemary leaves (2 large bunches) 2 teaspoons kosher salt 1 teaspoon freshly ground black pepper 1 (5-pound) butterflied leg of lamb (9 pounds bone-in) Instructions: Combine the yogurt, olive oil, lemon zest and juice, rosemary, salt, and pepper in a large non-reactive bowl. Add the lamb, making sure it is covered with marinade. Marinate in the refrigerator, covered, overnight or for up to 3 days. Bring the lamb to room temperature. Prepare a charcoal grill with hot coals. Scrape the marinade off the lamb, wipe the meat with paper towels, and season it generously with salt and pepper. Brush the grill with oil to keep the lamb from sticking, and grill on both sides until the internal temperature is 120 to 125 degrees for rare. This will take 40 minutes to 1 hour, depending on how hot the grill is. Remove the lamb to a cutting board, cover with aluminum foil, and allow to rest for 20 minutes. Then slice and serve. ","[Chardonnay, Pinot Noir, Syrah, Tempranillo]" 34277,"Cobb Salad 3 tablespoons olive oil 2 tablespoons red wine vinegar 1 tablespoon lemon juice 1 teaspoon Dijon Mustard 1 teaspoon Worcestershire sauce 1 small clove garlic, minced 1/4 teaspoon salt 1/4 teaspoon freshly ground black pepper Nonstick cooking spray 1/4 pound sliced Black Forest or other smoked ham 2 hard-boiled eggs 6 cups romaine lettuce (about 6 ounces) coarsely chopped 2 cups watercress, thick stems removed 2 medium tomatoes, seeded and diced (about 2 cups) 1/2 avocado, diced (about 3/4 cup) 1 cup cooked diced chicken breast 1 (6-ounce) breast 1/2 cup crumbled Roquefort or Blue cheese (about 2 ounces) Instructions: In a small bowl, whisk together all of the dressing ingredients and set aside. Slice the ham into 1/2-inch strips. Spray a nonstick skillet with cooking spray and preheat over a medium-high heat. Add the ham to the skillet and cook over stirring frequently, until the ham is warmed through and crisped, 3 to 5 minutes. Remove from the heat and set aside. Remove and discard the yolk from 1 of the hard boiled eggs. Chop the remaining egg white and whole egg and set aside. In a large bowl toss the romaine and watercress with 2/3 of the dressing. Put the dressed greens onto a large serving dish. Place the tomatoes on top forming a row down the middle. In strips on either side of the tomatoes place the avocado, chicken, cheese, diced egg, and the crisped ham on top of the greens. Drizzle with the remaining dressing and serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Sparkling wine]

" 34278,"Szechuan Noodles with Chicken and Broccoli 3 whole (6 split) chicken breasts, bone-in, skin-on Good olive oil Kosher salt and freshly ground black pepper 1 bunch broccoli, cut into florets and stems discarded 6 garlic cloves, chopped 1/4 cup fresh ginger, peeled and chopped 1/2 cup vegetable oil 1/2 cup tahini (sesame paste) 1/2 cup smooth peanut butter 1/2 cup good soy sauce 1/4 cup dry sherry 1/4 cup sherry vinegar 1/4 cup honey 1/2 teaspoon Asian hot chili oil 2 tablespoons dark toasted sesame oil 1/8 teaspoon ground cayenne pepper 1 pound spaghetti 4 scallions, sliced diagonally (white and green parts) 1 yellow bell pepper, julienned 1 red bell pepper, julienned Instructions: Preheat the oven to 350 degrees F. Place the chicken breasts on a sheet pan, skin side up. Rub the tops with olive oil and sprinkle liberally with salt and pepper. Roast for 35 minutes, until cooked through. Set aside until cool enough to handle. Remove the meat from the bones and discard the skin and bones. Shred the chicken in large bite-sized pieces and set aside. Meanwhile, bring a large pot of salted water to a boil and blanch the broccoli florets for 2 minutes. Drain and immediately immerse in a bowl of ice water to stop the cooking and set the color. Drain and set aside. Place the garlic, ginger, vegetable oil, tahini, peanut butter, soy sauce, sherry, sherry vinegar, honey, chili oil, sesame oil, 1/2 teaspoon black pepper and the cayenne pepper in a food processor fitted with a steel blade and puree until smooth. Set aside. Add a splash of olive oil to a large pot of boiling salted water and cook the spaghetti according to the directions on the package. Drain the pasta in a colander, place it in a large bowl, and while still warm, toss with the sauce. Add the scallions, peppers, chicken and broccoli and toss well. Serve warm or at room temperature. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Tempranillo]" 34279,"Classic Fried Chicken 3 pounds skin-on, bone-in chicken parts (breasts halved crosswise) Kosher salt and freshly ground pepper 3 1/3 cups buttermilk 2 tablespoons hot sauce 2 teaspoons yellow mustard 6 cloves garlic, smashed 1 onion, sliced into 1/2-inch rings 3 cups all-purpose flour 1 tablespoon baking powder 1 tablespoon sweet paprika 2 teaspoons onion powder 1 teaspoon garlic powder 1/2 teaspoon cayenne pepper Vegetable oil, for frying (4 to 5 cups) Instructions: Season the chicken generously with salt and pepper. Place on a baking sheet and refrigerate, uncovered, 1 hour to infuse the flavor. Whisk 3 cups buttermilk, the hot sauce and mustard in a large bowl. Stir in the garlic and onion slices, then the chicken. Cover and refrigerate 2 to 4 hours. Whisk the flour, baking powder, paprika, onion powder, garlic powder, cayenne, 1 tablespoon salt and 2 teaspoons pepper in a large bowl. Drizzle in the remaining 1/3 cup buttermilk and whisk to form small shaggy clumps. One piece at a time, remove the chicken from the buttermilk, letting any excess drip off, and coat in the flour mixture, pressing with your hands to coat well. Transfer to a rack set on a baking sheet. Fill a large cast-iron skillet with 1 inch vegetable oil. Heat over medium heat until a deep-fry thermometer registers 350 degrees F. Carefully add 4 to 5 pieces chicken to the hot oil. The oil temperature will drop; adjust the heat as needed to maintain a temperature of 325 degrees F. Fry the chicken, without turning, until the crust starts browning, about 2 minutes. Flip the chicken and fry, turning occasionally, until browned and crisp all over and a thermometer inserted into the breasts registers 160 degrees F and the thighs 170 degrees F, 12 to 16 minutes. Remove with tongs to a clean rack set on a baking sheet; sprinkle lightly with salt. Let the oil temperature return to 350 degrees F before frying the remaining chicken. After all the chicken is cooked, fry the onions, if desired: Drain the onions, separate the rings, then coat with the flour mixture. Fry, turning once, until crisp and golden brown, 2 to 3 minutes. Drain on paper towels and sprinkle with salt. We used a big spoonful of baking powder in the coating for this Nashville-style chicken. It draws out moisture, so the skin gets extra crisp before it?s dipped in fiery cayenne-spiced butter. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, GSM]

" 34280,"Bruschetta with White Bean Puree 3/4 cup white marrow beans (or other white beans), cooked and cooled, 1 cup cooking liquid reserved 2 tablespoons olive paste 2 tablespoons minced fresh thyme leaves, plus 6 sprigs fresh thyme, for garnish, optional 1/2 cup extra-virgin olive oil, plus more for drizzling 1/4 teaspoon gray salt Fresh ground black pepper 1 loaf thick Italian bread 2 cloves garlic, peeled Instructions: Puree the beans in a food processor until smooth, adding the reserved liquid, as necessary, for a finished consistency that is spread-able but not too thin. Add olive paste and thyme. Puree again, and while pureeing, add extra-virgin olive oil and season, to taste, with salt and pepper. Reserve, and garnish with sprigs of thyme, if desired. Preheat the oven to 425 degrees F. Cut a crispy Italian bread into thick slices. Toast or grill until light brown and crispy. Then swipe once with a clove of fresh garlic, drizzle with olive oil. Spread with the White Bean Puree. Finish with a pinch of gray salt and freshly ground black pepper, if desired. ","[Vermentino, Sauvignon Blanc, Grner Veltliner, Albari?o]" 34281,"Hannah's Heavenly Mocha Blended 3 to 4 scoops light ice cream (recommended: Dreyer's French Silk Light Ice Cream) 1/8 cup ground decaffeinated coffee 2 teaspoons cocoa powder (recommended: Hershey's) 1/2 milk chocolate bar or 1/2 cup semisweet chocolate chips (recommended: Hershey's) 1 to 2 cups non-fat milk (depending upon how thick you want the drink) 2 cups crushed ice Instructions: Put all ingredients into a blender and blend until desired thickness. ","[Merlot, Cabernet Sauvignon, Zinfandel, Malbec]" 34282,"Turkey Broth 1 turkey carcass (from a roasted bird) 2 onions, cut into chunks 2 carrots, cut into chunks 3 stalks celery, cut into chunks 1 bunch fresh parsley 4 cloves garlic, smashed (unpeeled) 1 teaspoon black peppercorns 2 bay leaves Instructions: Insert kitchen shears into the carcass and make a few cuts to get you started. Then, use your hands to carefully pull the carcass into 4 or 5 pieces. Combine the carcass, onions, carrots, celery, parsley, garlic, peppercorns and bay leaves in a stockpot. Cover with cold water (about 7 quarts). Bring to a boil, then reduce the heat to medium low. Simmer about 2 hours, occasionally skimming any foam or fat from the surface with a large spoon or ladle. Pour through a large mesh strainer into a pot; discard the solids. Cool slightly, then refrigerate in covered containers for up to 3 days or freeze for up to 2 months. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 34283,"How to Make Chicken Noodle Soup From Scratch | Chicken Noodle Soup 2 tablespoons extra-virgin olive oil 1 medium onion, chopped 3 garlic cloves, minced 2 medium carrots, cut diagonally into 1/2-inch-thick slices 2 celery ribs, halved lengthwise, and cut into 1/2-inch-thick slices 4 fresh thyme sprigs 1 bay leaf 2 quarts chicken stock, recipe follows 8 ounces dried wide egg noodles 1 1/2 cups shredded cooked chicken Kosher salt and freshly ground black pepper 1 handful fresh flat-leaf parsley, finely chopped 1 whole free-range chicken (about 3 1/2 pounds), rinsed, giblets discarded 2 carrots, cut in large chunks 3 celery stalks, cut in large chunks 2 large white onions, quartered 1 head of garlic, halved 1 turnip, halved 1/4 bunch fresh thyme 2 bay leaves 1 teaspoon whole black peppercorns Instructions: Place a soup pot over medium heat and coat with the oil. Add the onion, garlic, carrots, celery, thyme and bay leaf. Cook and stir for about 6 minutes, until the vegetables are softened but not browned. Pour in the chicken stock and bring the liquid to a boil. Add the noodles and simmer for 5 minutes until tender. Fold in the chicken, and continue to simmer for another couple of minutes to heat through; season with salt and pepper. Sprinkle with chopped parsley before serving. Place the chicken and vegetables in a large stockpot over medium heat. Pour in only enough cold water to cover (about 3 quarts); too much will make the broth taste weak. Toss in the thyme, bay leaves, and peppercorns, and allow it to slowly come to a boil. Lower the heat to medium-low and gently simmer for 1 to 1 1/2 hours, partially covered, until the chicken is done. As it cooks, skim any impurities that rise to the surface; add a little more water if necessary to keep the chicken covered while simmering. Carefully remove the chicken to a cutting board. When its cool enough to handle, discard the skin and bones; hand-shred the meat into a storage container. Carefully strain the stock through a fine sieve into another pot to remove the vegetable solids. Use the stock immediately or if you plan on storing it, place the pot in a sink full of ice water and stir to cool down the stock. Cover and refrigerate for up to one week or freeze. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 34284,"Hatch cl and Cheese Stuffed Soft Pretzel Nachos 2 cups all-purpose flour, plus more for dusting 2 cups bread flour
2 tablespoons sugar
One 1/4-ounce envelope active dry yeast
1 tablespoon kosher salt
4 tablespoons unsalted butter, melted
2 large egg yolks
1 1/3 cups warm water Extra-virgin olive oil, for greasing Cooking spray
One 8-ounce block American cheese, such as Velveeta, cut lengthwise into 8 equal pieces
One 4-ounce can diced green chiles, such as Hatch
1/2 cup baking soda
2 tablespoons pretzel salt or coarse salt
1 cup colored tortilla strip chips cl salt
1/4 cup sliced pickled jalape?os
1/2 cup shredded mild Cheddar 1/4 cup chopped scallions
Instructions: For the pretzels: Whisk together the all-purpose flour, bread flour, sugar, yeast and kosher salt in a large bowl or a stand mixer fitted with the dough hook attachment. Stir in the melted butter, egg yolks and warm water, then knead the dough until smooth, 15 to 20 minutes. Lightly oil the inside of a large bowl, add the dough and brush the top of the dough with some more olive oil. Cover the bowl tightly with plastic wrap, then put in a warm spot, such as the top of the fridge, until the dough has doubled in size, 30 to 40 minutes. When the dough is almost ready, preheat the oven to 425 degrees F. Line a baking sheet with parchment paper and spray with cooking spray. Place 6 cups water in a wide, shallow saucepan and bring to a simmer over medium-low heat. Meanwhile, punch down the dough and lightly dust your work surface with flour. Flatten and stretch the dough into a rectangle about 8 inches wide and 12 inches long. Line up 4 pieces of the cheese lengthwise on one half of the dough, spacing them out evenly. Cut the dough in half crosswise and set aside the 8-by-6-inch half without the cheese. Place a scant tablespoon of the chiles along the top of each piece of cheese. Cut the dough evenly between the pieces of cheese so you end up with 4 rectangles of dough with the cheese in the middle of each. Dab the edges of the dough with a little water. Fold in the ends, then stretch the bottom edge over the center, roll over and seal shut, like a burrito. Repeat with the remaining dough half, cheese and chiles. When the water is simmering, stir in the baking soda. Working in batches, add the pretzels to the water and cook for 30 seconds, flipping once. Remove using a spider or slotted spoon and shake off any excess liquid, then place on the prepared baking sheet. Brush the top of the pretzels with the melted butter and sprinkle with the pretzel salt. Using a sharp paring knife, lightly score the top of each pretzel 4 times on the diagonal and bake until browned, 10 to 12 minutes. Set aside until cool to the touch, 5 to 10 minutes. Slice each pretzel crosswise into bite-size pieces. For serving, place the tortilla strips on a platter, top with the pretzel pieces, then layer on the cl salt, pickled jalape?os, Cheddar and scallions. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 34285,"Bow Tie Pasta in Parmigiano-Reggiano Butter 1 pound dried farfalle or bow tie pasta 6 quarts water 8 tablespoons (1 stick) unsalted butter, softened 1 1/2 cups grated Parmigiano-Reggiano cheese Salt and freshly ground pepper, to taste Instructions: In a large pot, bring salted water to a rolling boil. Add pasta and cook until al dente. In a large skillet melt butter. Do not brown. Add drained pasta and cheese and toss until coated. Season with salt and pepper and serve immediately. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc]" 34286,"Macarthy Salad 1/4 head iceberg lettuce, finely chopped 1/3 bunch watercress, finely chopped 1/2 Hearts of Romaine, finely chopped 1/2 cup beets, small dice 1/2 cup cheddar cheese, small dice 1/2 cup bacon, finely chopped 2 hard boiled eggs, finely chopped 1/2 cup herb grilled chicken, finely chopped 1/2 cup tomatoes, small dice 1 green onion (green portion only) for garnish Instructions: In a large bowl combine iceberg lettuce, watercress and romaine. Add remaining ingredients to bowl decoratively. Garnish with green onion. To serve, toss with your favorite dressing. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 34287,"Tomato Summer Pudding Fresh plum or vine ripened tomatoes Salt and freshly ground pepper Sugar Tomato passata Lemon juice Worcestershire and hot pepper sauce Stale Italian bread, de-crusted and sliced Minced garlic Extra virgin olive oil 1 large bunch of fresh basil Instructions: Have enough tomatoes to overfill the mold you will use. Dip into boiling water and peel them. Chop roughly and sprinkle with good sea salt and black pepper plus a tiny bit of sugar. Pour some passata, a puree of tomatoes, into a large soup plate and season with lemon juice and Worcestershire sauce, and maybe a touch of hot pepper sauce. Soak the bread slices briefly in this mixture and line your mold with them, leaving no cracks nor crannies. To the tomatoes add as much minced garlic as you fancy, plus a good measure of olive oil and lots of torn-up basil leaves. Adjust the seasoning and pour the whole lot into the bread-lined mold. Seal the top with more soaked bread. Place a receptacle on top with weights (such as cans of food) and leave overnight in the refrigerator. Unmold onto a fine dish and surround with goodies-quail eggs, olives, sweet peppers, capers or what you will. A bowl of sour cream might be handed around with it, or good homemade mayonnaise.; ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 34288,"Honeydew Spritzers 3/4 cup sugar 1 medium honeydew melon, peeled, seeded and cut into chunks (save a few pieces for garnish)
2 limes, 1 juiced, 1 cut into slices for garnish 2 bottles sparkling wine
Instructions: Make a simple syrup by mixing the sugar with 3/4 cup water until the sugar dissolves. Put the melon in a blender with the lime juice and blend until smooth. Add about 1 cup of the simple syrup to the blender and blend. Taste and add more simple syrup if needed. Refrigerated until chilled. Add some ice to each wine glass. Add 1/3 cup melon puree to each and top with sparkling wine. Garnish with a piece of melon and slice of lime on the rim of each glass. ","[Prosecco, Cava, Vinho Verde]" 34289,"Harvest Cosmopolitan Cocktail 1 ounce Cointreau 1/4 cup coarse sugar 1 tablespoon ground cinnamon 1 lemon wedge plus 1 ounce fresh lemon juice 2 ounces vodka 1 ounce apple cider 1 ounce cranberry juice cocktail Instructions: Combine the coarse sugar and cinnamon in a shallow bowl. Rub the rim of a cocktail glass with the lemon wedge, then dip the rim in the cinnamon sugar. Fill a cocktail shaker halfway with ice. Add the Cointreau, vodka, apple cider, cranberry juice cocktail and lemon juice and shake well. Strain into the prepared cocktail glass.
","[Chardonnay, Riesling, Gewrztraminer, Moscato]" 34290,"Chicken Soup 1 pound chicken parts (wings, necks, and bones) 2 stalks celery, including leafy tops, cut into 3-inch pieces 1 whole chicken Salt and pepper, to rub inside chicken 1 large whole onion, unpeeled 1 large whole carrot, peeled 1 medium whole parsnip, peeled 2 teaspoons salt 1/4 teaspoon pepper 1 bunch dill, tied with a string Matzo Balls, recipe follows 1 tablespoon plus 1/4 teaspoon salt 4 large eggs 1/3 cup Schmaltz and Gribines, recipe follows 1/4 teaspoon pepper 1 tablespoon baking powder 1 1/3 cups matzo meal Instructions: Pour 12 cups of cold water into a large stockpot, and add the chicken parts and celery. Bring to a boil. Meanwhile, rub the inside of the whole chicken with the salt and pepper. Add the chicken to the pot, cover, reduce heat, and simmer gently for 45 minutes. Do not let the soup come to a rolling boil. Test chicken with a fork to see if it is tender and fully cooked; then remove it from the pot, and set aside on a large platter. Leave chicken parts in the pot. Add onion, carrot, parsnip, salt and pepper. Let the soup simmer for another 1 hour and 15 minutes. When chicken cools, remove skin and bones and cut meat into bite-size pieces. You can add it to the soup, just before serving, or save it for chicken salad. Strain the soup, and discard all solids except the carrot. Drop in the dill for 1 minute before serving and remove. Add more salt and pepper, to taste. Slice carrot and return to the soup. Also add the chicken pieces, if desired. The soup can be served with noodles, rice, or kasha and a matzo ball. The soup tastes best the following day. Allow the soup to cool and skim the fat from the top. Fill a large, wide stockpot 3/4 full with water. Add 1 tablespoon salt, and bring to a rapid boil. Meanwhile, crack eggs into a large bowl and beat thoroughly. Beat in schmaltz, 1/4 teaspoon salt, pepper, and baking powder. Slowly fold in matzo meal, mixing vigorously until completely blended. Wet your hands, and folding the mixture in your palms, shape perfect balls about 1 1/4 inches in diameter (they will double in size when cooked). Gently place the matzo balls in the boiling water, and reduce heat to a simmer. Cook for 25 minutes. Remove with a slotted spoon and place 1 or 2 in each bowl of soup. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 34291,"Cornmeal Apple Coffee Cake 1 1/3 cups all-purpose flour 2/3 cup stoneground cornmeal 1/3 cup brown sugar 1 tablespoon baking powder 1 teaspoon baking soda Pinch of salt 1/2 cup plain yogurt 1/4 cup whole milk 2 large eggs plus 1 egg white 2 tablespoons vegetable oil 2 large apples, peeled, cored and diced 1 teaspoon cinnamon Instructions: Preheat oven to 375 degrees F. Lightly oil a 9 inch round cake pan and set aside. Place the flour, cornmeal, brown sugar, baking powder, baking soda and salt in a large bowl and mix to combine. In a small bowl, combine the yogurt and milk, and whisk in the eggs, egg white and oil and set aside. Toss the apples with the cinnamon. Add to the dry ingredients and toss to coat the fruit. Add the yogurt mixture and, using a rubber spatula, mix until just combined. The mixture will be lumpy, but should not be over-mixed. Pour the mixture into the prepared cake pan, spreading it out to the edges. Bake until the cake is golden brown and a toothpick inserted in the center comes out clean, 40 to 45 minutes. Cool in the pan on the rack. When cool, invert the cake onto a cutting board and slice into 8 wedges. Split each wedge in half and toast under a broiler, cut side up. Serve warm. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 34292,"Chocolate Soup with Raspberry and Hazelnut Salad 1 1/2 cups heavy cream 1 tablespoon butter 1 tablespoon sugar 1/2 pound bittersweet chocolate, chopped 1/4 cup raspberry liqueur (recommended: Framboise) 1/2 pint raspberries 2 tablespoon hazelnuts, roughly chopped 1 tablespoon fresh mint, thinly sliced Small pinch salt 2 tablespoons raspberry liqueur (recommended: Framboise) 4 ounces (1/2 cup) sweetened whipped cream, for garnish Small piece bittersweet chocolate to shave, for garnish Instructions: For the ganache: In a small saucepan bring the cream, butter, and sugar to a boil. Remove from the heat and stir in the chopped chocolate so that it melts completely. Stir in the raspberry liqueur. Let the ganache cool to room temperature and reserve. For the salad: Gently combine the raspberries, hazelnuts, mint, small pinch of salt and raspberry liqueur. In a wide, shallow soup bowl pour about 3 ounces of the room temperature ganache to fill a shallow pool in the bottom of the bowl, about 1/8-inch deep. Place a nice spoonful of the raspberry/hazelnut salad in the center and garnish with a small spoonful of whipped cream and shaved bittersweet chocolate. Top with chopped hazelnuts as well. ","[Chardonnay, Pinot Grigio, Moscato, Sparkling Brut]

" 34293,"Glazed Coffee Cake with Sour Cherry Preserves 3/4 cup all-purpose flour 2/3 cup packed light brown sugar 1 teaspoon ground cinnamon Pinch of fine salt 5 tablespoons unsalted butter, at room temperature 1 stick (8 tablespoons) unsalted butter, at room temperature, plus more, for the pan 2 cups all-purpose flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon fine salt 1 cup granulated sugar 2 large eggs 2 teaspoons vanilla extract 1 cup sour cream 2/3 cup sour cherry preserves 3/4 cup confectioners' sugar 2 tablespoons milk Instructions: Put the flour, brown sugar, cinnamon and salt in a small bowl and stir to combine. Add the butter and mix thoroughly with your fingers or a fork until all of the butter has been evenly distributed and incorporated into the flour. Form into small to medium clumps with your fingers. Preheat the oven to 350 degrees F. Butter an 8-inch square cake pan. Whisk together the flour, baking powder, baking soda and salt in a small bowl. Beat together the butter and granulated sugar in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 3 minutes. Add the eggs 1 at a time, beating well after each addition. Beat in the vanilla. Reduce the speed to low and add the flour mixture in 3 batches, alternating with the sour cream, beginning and ending with the flour, beating until just incorporated. Spoon half of the cake batter (it will be very thick) into the prepared pan and smooth with an offset spatula. Dollop the sour cherry preserves on top and carefully smooth with the spatula. Spoon the remaining cake batter on top and smooth the top. Sprinkle on the crumb topping. Bake until the cake and topping are golden brown and a toothpick inserted into the center of the cake comes out clean, about 1 hour. Let cool in the pan 20 minutes, then invert onto a plate; invert back onto a rack to cool completely. When the cake is cool, whisk together the confectioners' sugar and milk in a medium bowl until smooth. Drizzle the glaze over the cake and let set. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 34294,"Stuffed Zucchini Boats 3 tablespoons extra-virgin olive oil 4 zucchinis (about 2 1/2 pounds), halved lengthwise and seeds scooped out Kosher salt and freshly ground pepper 1 onion, diced 2 teaspoons ground cumin 1 pound ground turkey 3 tablespoons tomato paste 1 cup low-sodium chicken broth 3 ounces feta cheese, crumbled 3/4 cup plain Greek yogurt 3 tablespoons fresh lemon juice 1/2 cup packed fresh dill, torn Instructions: Preheat the oven to 400? F. Drizzle a rimmed baking sheet with 2 tablespoons olive oil. Season the zucchini halves with salt and pepper. Add to the baking sheet and turn to coat with the oil. Arrange the zucchini cut-side down in a single layer. Roast until crisp-tender, about 15 minutes. Meanwhile, heat the remaining 1 tablespoon olive oil in a large skillet over medium-high heat. Add the onion and cook until translucent, about 4 minutes. Stir in the cumin and 1/2 teaspoon each salt and pepper; cook 30 seconds. Add the turkey and cook, breaking it up with a wooden spoon, until browned, about 5 minutes. Stir in the tomato paste and chicken broth until combined. Cook until the broth is reduced to a thick sauce, 4 to 5 minutes. Turn the zucchini boats cut-side up and fill with the turkey mixture, packing it in. Sprinkle with the cheese and roast until the zucchini is tender and the cheese is softened, about 10 minutes. Meanwhile, stir together the yogurt and lemon juice; season with salt and pepper. Drizzle the zucchini boats with the yogurt mixture and top with the dill. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 34295,"Rigatoni with Spicy Sausage and Crispy Mushrooms Kosher salt and freshly ground black pepper 1 pound button mushrooms, sliced 1/4-inch thick 4 tablespoons extra-virgin olive oil 1 teaspoon chopped fresh rosemary, plus 1 small sprig 12 ounces sweet or spicy Italian sausage (about 4 links), casings removed 2 garlic cloves, thinly sliced 3 1/2 cups marinara 1 pound rigatoni 3 1/2 cups prepared marinara sauce Grated Gruyere, Parmesan or pecorino Instructions: Preheat oven to 375 degrees F and bring a large pot of salted water to a boil. Toss the mushrooms with 1 tablespoon of the oil, the chopped rosemary, 1 teaspoon salt and a few grinds of pepper. Arrange on a baking sheet in one layer and roast, stirring occasionally, until mostly dry and crisp in places, 40 to 50 minutes. Meanwhile, heat the remaining tablespoon oil in a medium saucepan over medium-high heat. Add the sausage and garlic and cook, breaking up the clumps with a wooden spoon, until brown, about 6 minutes. Add the marinara, the rosemary sprig, and 1 cup water and bring to a simmer. Reduce the heat to medium and cook, stirring occasionally, until slightly thick, about 15 minutes. Season with salt and pepper. Add the pasta to the boiling water and cook according to package directions. Drain and transfer to a large serving bowl and toss with the sausage sauce. Serve topped with the mushrooms and grated cheese. ","[Barolo, Barbaresco, Dolcetto, GSM]" 34296,"Sort of Frisee Lardons 6 ounces applewood smoked bacon, sliced off the slab into 3 (1/2-inch thick) strips 1 (1-pound) loaf white sourdough 1 teaspoon extra-virgin olive oil 1 clove garlic, peeled 1 medium head radicchio, leaves removed and torn into large pieces 1 medium head frisee, center core removed, pulled apart into small bunches 1 large bunch dandelion greens, mizuna, or arugula, tough stems removed 5 extra-large eggs Vinaigrette, recipe follows 1/2 cup bacon fat* (See Cook's Note) 1 to 2 shallots, peeled and finely chopped 1/4 cup sherry wine vinegar 2 teaspoons kosher salt 1 teaspoon freshly cracked black pepper 2 teaspoons Dijon mustard Instructions: Preheat the oven to 325 degrees F.
Cut each strip of bacon into 4 pieces. In a skillet over medium-low heat, cook the bacon until cooked all the way through but not crisp. Drain on a paper towel and reserve the fat for use in the Vinaigrette.
Cut the loaf of bread in half and reach in beneath the crust to pull out 1 1/2 to 2-inch chunks of bread. Place the bread chunks on a baking sheet, drizzle them with the olive oil, and toss well. Toast them in the oven for about 15 to 20 minutes, until they're lightly browned, shaking the pan occasionally to ensure they're evenly baked. When the croutons are cool enough to handle, rub them with the garlic clove and set aside. In a huge bowl, toss to combine the radicchio, frisee, dandelion greens, toasted bread, and bacon.
Place the eggs in a medium saucepan with water to cover. Bring the water to a boil, then turn down the heat to a low simmer. Simmer the eggs for 5 minutes, then plunge them into a large bowl of ice water for a minute or so. Take them out as soon as they're cool enough to handle.
Pour most of the Vinaigrette over the salad, and toss well to combine. Cut the top 1/2-inch off the eggs, and using a spoon, scoop them out of the shells in large spoonfuls into the bowl. Pile the salad onto 4 plates, and drizzle the remaining Vinaigrette over each. In a medium sized skillet over medium heat, warm the bacon fat (and olive oil, if necessary). Add the shallots and cook them for 2 to 3 minutes, until they just begin to sizzle. Whisk in the vinegar, salt, and pepper, and cook for about 1 minute. Whisk in the mustard, and cook another 30 seconds. Remove the vinaigrette from the heat, and season with salt and pepper, to taste. ","[Chardonnay, Sauvignon Blanc, Pinot Gris, Riesling]" 34297,"Opah Baked in a Pistachio Crust with Ginger Essence 2 cups oil for frying 8 pieces lotus root, very thinly sliced Flour for dredging 6 vine ripened tomatoes, seeded and diced 1 cup fernshoots, fresh from Waipio (optional) 4 green onions, sliced 1 tablespoon minced ginger Salt and white pepper to taste 1 cup pistachios, chopped finely 1 cup fresh bread crumbs 4 fillets (6 ounces each), Opah (moonfish), or substitute salmon 1/2 cup flour 2 eggs, lightly beaten 2 tablespoons extra virgin olive oil Instructions: Preheat oil for frying and oven to 350 degrees. Dredge the lotus root in flour and deep fry until crispy. In a separate bowl mix the tomatoes, fernshoots, and green onions. In saute pan sweat the ginger and add the tomato mixture. Season. Take off the stove and leave at room temperature. In a small mixing bowl, mix the nuts and the bread crumbs. Season the fish with salt and pepper and dredge in flour, dip in egg and then dip in nut mixture. Make sure the fish is evenly coated. In a small teflon saute pan heat oil and saute and brown both sides and place in oven until cooked through. Place tomato mixture on plate with fish served on top. Garnish with lotus chips. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 34298,"Loaded Sweet Potato Nachos Canola oil, for frying 2 large sweet potatoes, thinly sliced on a mandoline Salt and freshly ground black pepper 2 tablespoons grapeseed oil 1 1/2 pounds ground beef 1 onion, diced 1 tablespoon minced garlic 1 tablespoon tomato paste 3 chipotles, minced 1 1/2 cups, favorite BBQ sauce, plus some for drizzling 2 cups grated smoked Gouda 3 red jalapenos, sliced 1 bunch scallions, sliced Instructions: Preheat the oven to broil. Preheat a deep-fryer or heavy-bottomed pot, with enough canola oil to come halfway up the sides of the pot, to 325 degrees F. Working in batches, deep-fry the sweet potatoes until crisp, about 5 to 7 minutes. Remove from fryer to a paper towel lined platter and season with salt and pepper, to taste. Set aside. Add the grapeseed oil to a large saute pan over medium-high heat. Add meat and brown it until almost cooked through, about for 3 to 4 minutes. Add the onion and garlic and cook until softened, about 2 to 3 minutes. Add the tomato paste, chipotles, and salt and pepper, to taste. Stir several times to incorporate. Add the BBQ sauce, bring to a simmer and cook for an additional 5 to 6 minutes. Remove from the heat. To assemble nachos: Using 2 oven-proof platters, lay some sweet potato chips on each platter. Top the potatoes with some meat, cheese, and jalapenos. Repeat the layers with the remaining ingredients, except for a handful of jalapenos. Broil until the cheese melts, about 3 to 4 minutes. Remove the platters from the broiler and top them with the remaining jalapenos, a drizzle of BBQ sauce and the scallions. Serve. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 34299,"Cheese and Bacon Biscuits Drizzle extra-virgin olive oil 2 slices smoky bacon, finely chopped 1 small box biscuit mix (recommended: Jiffy) or measured mix for 8 drop biscuits 1 cup shredded all-natural yellow sharp Cheddar 1/4 teaspoon freshly grated nutmeg Instructions: Preheat the oven to package directions for the drop biscuits. Heat a small skillet with a drizzle of oil, over medium-high heat. Add the bacon and cook until crisp, about 2 to 3 minutes. Put the biscuit mix in bowl, and add the bacon, 1 tablespoon of the drippings and the nutmeg. Add the ingredients according to the package directions to form a drop biscuit. Fold in half of the cheese and arrange the drop biscuits on a baking sheet. Sprinkle the tops of the biscuits with the remaining cheese and bake until golden, about 10 to 12 minutes. Remove from the oven to a serving dish and serve hot. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 34300,"Tenderland's Home Friendly Breaded Pork Sandwich Oil, for frying 1 cup breading, such as cornmeal or panko breadcrumbs 1 cup salted crackers, such as saltines, crushed 1 teaspoon salt 1 teaspoon freshly ground pepper Your favorite seasoning, such as garlic or onion powder, optional 2 cups milk 2 to 3 large eggs, beaten 4 to 6 boneless pork chops, excess fat trimmed Your favorite buns, for serving Instructions: Heat oil to 350 degrees F in a large pot. Mix together the breading, crackers, salt, pepper and your favorite seasoning, if using, in a large bowl. Whisk together the milk and eggs in a separate large bowl.
Pound the pork 1/8 to 1/4-inch thin (thickness is purely a personal preference) using a meat mallet. Dip the pork into the egg batter, and then immediately coat with the breading mixture.
Deep-fry the pork until the middle is white when cut open, 4 to 6 minutes. Let the oil drain off before placing on buns. Dress the sandwich to your preference with mayonnaise, ketchup, mustard, pickles, onions or jalapenos. ","[Chardonnay, Riesling, Sauvignon Blanc, Pinot Grigio]" 34301,"Round 2 Recipes -Pulled Pork Sliders with Mustard BBQ Sauce and Pickled Onions 1 red medium onion, thinly sliced 1/2 chopped garlic 1/4 cup sugar 3/4 cup cider vinegar 1 teaspoon kosher salt 1/2 teaspoon ground black pepper 3/4 cup water 1 cup barbecue sauce 1/4 cup yellow mustard 1 tablespoon minced garlic 1/4 cup cider vinegar Pinch salt and fresh ground pepper Leftover pork from Slow Cooked Orange Pork Roast Tacos, recipe follows Small dinner rolls 1 medium onion, chopped 1 (10-pound) bone-in pork shoulder, picnic cut 2 tablespoons soy sauce 1 tablespoon chopped garlic 2 teaspoons salt 1 teaspoon fresh ground black pepper 1 cup orange marmalade 20 corn tortillas Instructions: In a medium pot over medium heat, combine all pickled red onion ingredients, except onions. Bring to a boil, add the onions and remove from heat. Let sit until cooled about 1 hour. Serve with sliders. In a small pot over medium low heat, whisk all the BBQ sauce ingredients together. Cook for 3 minutes or until hot and then remove from heat. Place a heaping tablespoon of pulled pork of the bottom of a roll. Drizzle with the barbeque sauce, top with some of the pickled red onions and then place the remaining roll halves on top. Repeat with remaining ingredients and serve. 1 head red cabbage, shredded 4 medium carrots, coarsely grated 1/4 cup cider vinegar 1 teaspoon salt Place the onions in the bottom of a 5-quart slow cooker. Place the pork shoulder, fat and skin side up. in the slow cooker. In a medium bowl stir together soy sauce, garlic, salt pepper and orange marmalade. Pour mixture over the pork. Cover and cook on low for 8 hours. Remove shoulder to a serving platter and let rest for 5 minutes. Break up some of the meat with a fork and arrange on platter. Leave the rest of the meat on the bone to keep it warm and moist and let your guest pull it off the as they need it. Wrap the tortillas in damp towels, 10 to a towel and microwave on high for 30 seconds. Set out pork and tortillas with Cabbage Slaw and have guests assemble their own tacos. Combine shredded cabbage and grated carrots in a large bowl. Add vinegar, salt, and pepper and toss to combine. Cover with a damp towel and let sit in refrigerator for at least 1 hour or up to 8 hours. Use as topping for pulled pork tacos. ","[Chardonnay, Pinot Grigio, Garnacha, Tempranillo]

" 34302,"Honey-Apple and Carrot Cake with Roasted Figs 1 cup shredded apples 1/2 cup shredded carrots 1/2 cup golden raisins 1 1/2 cup clover honey 1 cup brown sugar 3 tablespoons Cognac 1/2 cup vegetable oil 3 eggs 2 cups all purpose flour 2 teaspoons baking powder 1/2 teaspoon baking soda 1 1/4 teaspoon cinnamon 1/4 teaspoon cloves 3/4 teaspoon cardamom 3/4 teaspoon ginger 1/2 teaspoon salt 1/2 cup toasted pecans 1 tablespoon melted butter 1/2 vanilla bean, scraped 1/4 cup honey 3 cinnamon sticks Zest of 2 lemons 1-ounce Cognac 12 figs cut in half through the poles 1/2 cup heavy cream whipped to stiff peaks Instructions: Combine the butter, vanilla bean, honey, cinnamon sticks, lemon zest and Cognac in a shallow pan. Place figs flesh side down (skin side up) in the mixture. Cover with foil and roast in a 325-degree oven for 30 minutes. Remove from the oven and let figs sit in mixture until ready for use. CAKES: Preheat oven to 350 degrees. Grease 12 individual muffin tins. Use a muffin tray if individual trays are not available. Using a box grater, grate the apples and carrots. Set aside in a medium bowl. Add the raisins. In a large bowl combine the honey, brown sugar, cognac, vegetable oil, and mix until well combined. To this add the eggs and mix again until combined. To this mixture add the carrots, apples and raisins. Stir. At this point all the wet ingredients should be in the same bowl. In a medium bowl, combine all of the remaining dry ingredients, except the pecans. Sift together the dry ingredients so that all the spices evenly mixed together. Add all the dry ingredients to the wet ingredients. Fold together just until well combined. Stir in pecans. Pour mixture into greased muffin tins. Bake at 350 degrees for about 45 minutes. (While the cakes are baking prepare the figs for the garnish.) A toothpick inserted into the cake should come out clean when removed. Cool slightly and glaze. Melt 2 tablespoons of butter and to this add 1/2 cup of honey, stir until it comes together. Using a pastry brush, glaze the tops of the cakes, and lean 2 fig halves across each other and against the side of an individual honey cake. Nap sauce around figs. Place a quenelle of whipped cream on top of cake. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 34303,"Baked Chutney-Stuffed Sea Bass Bunch fresh cilantro sprigs, washed, leaves picked 5 teaspoons fresh lemon juice 2 cloves garlic, left whole 1 (3/4-inch) piece fresh ginger, peeled 2 green chiles, seeded 3 1/2 ounces freshly grated coconut 20 pistachio nuts, shelled 1 teaspoon cumin seeds Vegetable oil, for frying, plus 1 tablespoon 1/2 teaspoon brown mustard seeds Kosher salt and freshly ground black pepper 1 pound 4 ounce sea bass, butterflied (ask your fishmonger to do this for you), skin scored at 1-inch intervals 1 tablespoon vegetable oil New potatoes, boiled Green salad 1 lemon, cut into wedges Instructions: For the chutney: Blend the cilantro, lemon juice, garlic, ginger, chiles, coconut, pistachios, and cumin in a food processor to a puree.
Heat a small amount of the vegetable oil in a small saucepan over a medium heat. When the oil is hot, add the mustard seeds. Be careful of the popping mustard seeds and splattering of oil. When the mustard seeds start to pop, remove the pan from the heat, and add the seeds to the chutney mixture. Season the mixture well with salt, and freshly ground black pepper.
In a separate bowl, mix 2 tablespoons of the chutney mixture with 1 tablespoon vegetable oil. Brush the chutney mixture all over the sea bass, and set aside to marinate for 20 to 30 minutes.
While the fish is marinating, preheat the oven to 350 degrees F.
When the fish has marinated, spoon the remaining chutney mixture into the cavities of the sea bass. Place the stuffed sea bass onto a sheet pan, and bake in the oven for 15 to 20 minutes, or until the flesh of each sea bass is opaque.
To serve the dish, divide the stuffed sea bass among four serving plates. Spoon a portion of the new potatoes and green salad alongside. Garnish each plate with a wedge of lemon. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 34304,"Scallion-Ginger Sauce 3 tablespoons finely chopped ginger 2 scallions, trimmed, white and green parts finely chopped (2 1/2 tablespoons) Kosher salt 1/4 cup neutral oil, such as vegetable or canola oil 1/4 teaspoon granulated sugar Freshly ground white pepper Instructions: Stir together the ginger, scallions and 1 teaspoon salt in a heatproof medium bowl. Heat the oil over high heat in a small pot until it just starts to smoke or registers 375 degrees F on a digital thermometer, 4 to 5 minutes. Carefully pour the hot oil over the scallion-ginger mixture and stir to combine. Mix in the sugar and 1/2 teaspoon white pepper. Serve as a condiment for bai qie ji (white cut chicken).
","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 34305,"Celery Soda 2 cups granulated sugar 1 cup water 2 tablespoons freshly ground celery seed Soda water Instructions: Place the sugar and the water into a medium saucepan over medium-high heat. Stir to combine. Continue to stir frequently until all of the sugar has dissolved. Remove from the heat and add the celery seed, cover and allow to steep for 1 hour. Strain though a fine mesh strainer into a heat-proof container and place in the refrigerator, uncovered until completely cool. Place in an airtight container and store for up to 6 months. To use, add 2 tablespoons of syrup to 1 cup soda water and stir to combine. ","[Riesling, Gewrztraminer, Pinot Grigio, Vinho Verde]" 34306,"Jamaican Jerk Chicken 7 to 8 whole allspice 3 tablespoons seasoning salt, such as Lawry's 1 to 2 Scotch Bonnet peppers, quartered 1 bundle green onions, cut into 1-inch sections 1 sprig fresh thyme, leaves coarsely chopped 1 whole chicken, cleaned and quartered Instructions: Smash the allspice as fine as possible using a mortar and pestle. Put in a food processor and add the seasoning salt, peppers, green onions, thyme and 1/2 cup water. Blend to the consistency of lumpy oatmeal and pour into a bowl. Rub the chicken with the jerk seasoning and stuff the jerk seasoning between the skin and the meat. Place the chicken pieces into a storage pan and let marinade overnight (at least 12 hours). Remove the excess seasoning from the chicken. Heat the grill to high heat (about 350 degrees F) and then place the chicken meat-side down first as to not let the chicken burn too quickly. Flip the chicken every 5 to 7 minutes until the skin has a nice brown color with grill marks, and then every 7 to 10 minutes on lower heat until cooked, around 40 minutes total or until the internal temperature of the chicken reaches 165 degrees F. Chop each quarter into 4 to 5 pieces to get the real Jamaican jerk experience. ","[Riesling, Gewrztraminer, Pinot Gris, Chenin Blanc]" 34307,"Gazpacho With Lime Chicken 1 large shallot, minced Juice of 2 limes, plus wedges for serving 1/3 cup extra-virgin olive oil, plus more for drizzling Kosher salt and freshly ground pepper 1 1/4 pounds chicken cutlets 1/2 cup large-cut croutons 3 large tomatoes, diced 1 small cucumber, peeled, seeded and diced 1 bell pepper (any color), stemmed, seeded and diced 1/4 cup roughly chopped fresh cilantro Instructions: Preheat a grill to high. Soak the minced shallot in cold water, about 10 minutes. Meanwhile, mix 1 tablespoon lime juice, 2 tablespoons olive oil, and salt and pepper to taste in a shallow dish; add the chicken and turn to coat. Grill the chicken until golden and cooked through, about 3 minutes per side. Let cool, then slice.
Crush half of the croutons; set aside. Soak the remaining croutons in 1/4 cup water, 5 minutes, then squeeze out the water and put in a blender. Drain the shallot and add to the blender along with half each of the diced tomatoes, cucumber and bell pepper. With the motor running, drizzle in the remaining 3 tablespoons plus 1 teaspoon olive oil. Add 2 cups ice and blend until smooth. Stir in half of the cilantro and the remaining lime juice; season with salt and pepper.
Divide the soup among bowls. Top with the chicken, the remaining tomatoes, cucumber, bell pepper and cilantro and the crushed croutons. Drizzle with olive oil and serve with the lime wedges.
","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 34308,"Shrimp with Roasted Pepper-Horseradish Dip 4 large red bell peppers (about 2 pounds) 3 tablespoons low-fat sour cream 3 tablespoons prepared horseradish 1 tablespoon olive oil 2 teaspoons fresh lemon juice 1/2 teaspoon salt 1/4 teaspoon black pepper 2 garlic cloves, chopped 2 pounds large shrimp Instructions: Preheat broiler. Cut bell peppers in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 15 minutes or until blackened. Place in a zip-top plastic bag and seal. Let stand 15 minutes. Peel peppers. Place bell peppers, sour cream, and next 6 ingredients (sour cream through garlic) in a food processor; process until smooth, scraping sides of bowl occasionally. Place bell pepper mixture in a small bowl. Cover and chill. Bring 6 cups of water to a boil in a Dutch oven. Add shrimp; cook 3 minutes or until done. Drain and rinse with cold water; peel. Cover and chill shrimp. Serve shrimp with sauce. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 34309,"Tina's Fries 1/4 cup unsalted butter 1 tablespoon fresh chopped thyme 1 tablespoon chopped garlic
1/4 cup flour
1 teaspoon garlic powder
1 teaspoon onion powder
4 cups beef broth
3/4 cup ketchup
1/4 cup Worcestershire sauce
Salt and pepper to taste
Salt and pepper to taste 1 gallon canola oil 2 pounds french fries
Salt and pepper 1 cup shredded Cheddar cheese
1/2 cup chopped scallions
Instructions: For the gravy: In a medium pot over medium-high heat, melt the butter. Add the thyme and chopped garlic and saute for about 2 minutes. Stir in the flour, garlic powder and onion powder and cook the roux for about 2 minutes. Whisk in the beef broth and then add the ketchup and Worcestershire sauce. Bring the gravy to a boil and then quickly reduce the heat so it simmers. Cook the gravy for 20 minutes, stirring regularly to avoid the gravy burning on the bottom of the pan. Season the gravy with salt and pepper. For the French fries: In a large pot, heat the oil to 350 degrees F. Fry the french fries until they float and are golden brown. Remove the fries from the oil and drain. Season with salt and pepper and then toss the fries with the cheese. Divide the fries between 6 bowls, drizzle with the gravy and garnish with scallions. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 34310,"Just-Add-Water Vegetarian Curried Couscous 1/3 cup instant couscous 1/4 cup drained and rinsed canned chickpeas 6 cherry or grape tomatoes, quartered 3 pitted kalamata olives, quartered 2 tablespoons coarsely grated carrot (about 1/3 small carrot) 2 tablespoons fresh cilantro leaves, roughly chopped 1 tablespoon unsalted butter 1/2 teaspoon curry powder Kosher salt 1/2 to 1 teaspoon harissa, optional 1 lemon wedge Instructions: Pour the couscous into the bottom of a 16-ounce lidded heat-safe container, and top with the chickpeas, tomatoes, olives, carrots, cilantro, butter, curry powder, a heaping 1/4 teaspoon salt and harissa if using. Put the lemon wedge on top. Secure the lid, and refrigerate up to overnight. When ready to eat, remove the lemon wedge and set aside. Add 1/2 cup boiling water to the container, and stir just to allow the water to reach the bottom. Cover, and let sit until the couscous absorbs all the liquid, about 6 minutes. Uncover, squeeze the lemon wedge over the couscous and stir again. Eat hot. ","[Riesling, Gewrztraminer, Pinot Grigio, Vermentino]" 34311,"Tea-Infused Overnight Oats 1 cup whole milk 2 chai tea bags
3/4 cup rolled oats
1 tablespoon ground flaxseeds
1 tablespoon light brown sugar
1/4 cup whole milk plain yogurt
1/4 teaspoon ground cinnamon
Kosher salt
Toppings: shredded coconut, sliced bananas, pinch of cinnamon
Instructions: Bring the milk to a simmer in a small saucepot over medium heat. Remove from the heat and add the tea bags. Steep for 5 minutes. Remove the tea bags and set aside to cool. Meanwhile, add the oats, flaxseeds, brown sugar, yogurt, cinnamon and a pinch of salt to a 12-ounce mason jar. Pour in the milk and stir with a spoon. Cover the jar and refrigerate overnight, or at least 4 hours.
To serve, open the jar, stir and add desired toppings. ","[Chardonnay, Riesling, Gewrztraminer, Moscato]" 34312,"Tuna Tots with Yuzu Vinaigrette 2 cups sushi rice 2 tablespoons sugar 2 tablespoons rice vinegar Salt and freshly cracked black pepper Salt and freshly cracked black pepper
1 tablespoon kosher salt 2 tablespoons Sriracha 2 teaspoons mayo 2 teaspoons sambal 1 teaspoon sesame oil 1 cup finely diced sushi-grade raw tuna 2 teaspoons finely sliced scallions Pinch chili powder Dash hot sesame oil, or to taste Salt and freshly cracked pepper 2 tablespoons yuzu juice, or 1 tablespoon grapefruit juice and 1 tablespoon lime juice 1/2 tablespoon Dijon mustard 2 teaspoons wasabi Zest of half a lemon Zest of half a lime
1/4 cup canola oil 1/2 teaspoon finely minced jalapeno Kosher salt and fleshly cracked black pepper Kosher salt and fleshly cracked black pepper
4 cups canola oil, for frying
1/2 cup unagi sauce (eel sauce, available from Asian grocery stores), optional Instructions: For the sushi rice: In a large mixing bowl, rinse the rice by covering with cold water and straining. Repeat until the water runs clear, three times. Using a rice cooker on the highest setting or a medium saucepan over high heat, bring 2 cups plus 2 tablespoons water and the sushi rice to a boil. Reduce the heat to low. Cover and simmer for 15 minutes. Being careful not to disturb, turn off the heat and allow the rice to stand, covered, for an additional 15 minutes. For the sushi zu: Combine the sugar, vinegar and salt in a small saucepot. Heat just until dissolved. Remove the rice from the cooker or saucepan to a large glass or wooden bowl with a wooden paddle. Gently fold in the sushi zu. Bring the rice to room temperature and allow to rest for at least 1 hour covered with a towel. For the spicy tuna: Combine the Sriracha, mayo, sambal and sesame oil in a medium glass bowl with a whisk. Once incorporated, fold in the tuna and scallions. Mix thoroughly. Add in the chili powder, hot sesame oil and sprinkle with salt and pepper. Cover and refrigerate until ready for use. For the vinaigrette: Whisk together the mustard, yuzu juice, wasabi, lemon zest and lime zest. Slowly drizzle in the oil, whisking to emulsify. Fold in the jalapeno. Season with salt and pepper. Reserve until ready for use. Form the sushi rice into nigiri patties, 2 tablespoons each. Bring the oil to 375 degrees F in large cast-iron or heavy-gauge pot over medium-high heat. Fry the tots until browned on all sides, crispy on the outside and soft in the middle, 8 to 10 minutes. Remove from the oil and place on a towel-lined dish. Loosely cover to keep warm. To serve: Drizzle the serving plate with unagi sauce. Place the fried nigiri tots on the plate, evenly spaced. Top each patty with 1 tablespoon spicy tuna salad. Garnish with a drizzle of yuzu vinaigrette. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 34313,"Orange Resolution Smoothies 2 cups frozen mango chunks 2 cups frozen peach slices
2 cups Greek yogurt
1 cup miniature carrots
1 cup orange juice
1 cup pineapple chunks
1/4 cup honey
1 banana, peeled
Instructions: Put the mango chunks, peach slices, yogurt, carrots, orange juice, pineapple chunks, honey and banana in a blender and blend until everything's totally smooth. ","[Chardonnay, Moscato, Sauvignon Blanc]" 34314,"Pan Seared Chicken Breast with Herb Jus and Potato-Vegetable Hash 2 tablespoons grapeseed oil 2 skin-on, bone-in chicken breasts, cut airline-style, tenderloins removed Salt and freshly ground black pepper 1 cup dry white wine 1 clove garlic, minced 1 tablespoon minced fresh thyme leaves 1 teaspoon chopped fresh rosemary leaves 1 teaspoon chopped fresh parsley leaves 2 tablespoons butter, unsalted 1 tablespoon minced fresh chives Potato-Vegetable Hash, recipe follows 1 Idaho potato 1 zucchini 1 squash 1 small red onion, thinly sliced 1 egg, beaten 2 tablespoons all-purpose flour 1 clove garlic, minced 1 teaspoon minced fresh thyme leaves 1 teaspoon minced fresh tarragon leaves 1 teaspoon Cajun spice Grapeseed oil Salt Instructions: Heat a large saute pan over high heat and add the oil. Season both sides of chicken breast with salt and pepper, to taste. Sear the chicken, skin side down, 4 to 5 minutes. Reduce the heat to medium, flip the chicken, cover the pan and cook on second side for 7 to 8 minutes. After second side has been cooked, add the wine, garlic, and herbs and continue to cook until the liquid is reduced by half. Transfer the chicken to a serving platter and allow it to rest. Remove the pan from the heat and whisk in the butter, scraping up the bits from the bottom of the pan. Serve the chicken with Potato-Vegetable Hash and the pan sauce. Garnish with chives. Using a box grater, shred the potato, zucchini and squash, and add them to a large bowl. Stir in the onion, egg, flour, garlic, herbs, and Cajun spice. Blend well. Add more flour if mixture is too wet. The mixture should hold its shape when squeezed. Heat a large saute pan over medium heat. Add 2 tablespoons grapeseed oil. Portion the hash into 2 cakes, then gently put them in the pan. Cook until golden brown, about 2 to 3 minutes, then flip and cook until the other side is browned. Remove them from the pan to a paper towel and season with salt, to taste. Serve warm. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 34315,"Instant Pot Frozen Chicken Breasts 2 frozen chicken breasts (6 to 8 ounces each) Kosher salt and freshly ground black pepper
Instructions: Put the frozen chicken breasts into an Instant Pot?. Sprinkle the chicken generously with salt and pepper. It is not necessary to add any water. Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 10 minutes. After the pressure-cook cycle is complete, follow the manufacturer's guide for natural release. After 10 minutes, being careful of any remaining steam, unlock and remove the lid.
Allow for natural release for 10 minutes. This will ensure the juices are re-absorbed into the chicken. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 34316,"Grilled Bone-in Pork Chops with Hawaiian Marinade 4 bone-in pork loin chops, cut 3/4-in. thick 2 cans (6 oz. each) unsweetened pineapple juice (1 1/2 c.) 3 scallions, white parts sliced into thin rounds 3 tbsp. peeled and minced ginger 3 tbsp. reduced-sodium soy sauce 2 tbsp. Asian dark sesame oil 2 tbsp. light brown sugar 3/4 tsp. freshly ground black pepper 1/2 tsp. coarse salt Instructions: Mix pineapple juice, white parts of scallions, ginger, soy sauce, sesame oil, brown sugar, pepper and salt in large, resealable bag. Add chops, seal bag and refrigerate for 2 to 10 hr. Remove chops from marinade and pat off excess marinade with paper towels. Discard remaining marinade. Prepare a medium-hot fire in grill. Brush grill grate clean and lightly oil grate. Grill chops directly over heat, 8 to 10 min., turning once, until internal temperature on a thermometer reads 145 degrees F, followed by a 3-min. rest. ","[Syrah, Zinfandel, Tempranillo, Barbera]" 34317,"SOLE MEUNIERE 1 sole, cleaned 1/2 cup fresh butter Handful chopped parsley Salt and black pepper Flour, to coat 1 lemon, juiced Instructions: Remove black skin from sole and then cut off tail and head. Measure butter. Chop parsley finely. Season fish with salt and pepper and lightly coat in flour. Place 1/4 cup of fresh butter in a pan on a moderate heat and when hot add the fish -- cook 2 minutes on each side. Place parsley in tea towel -- dampen tea towel and ring out excess moisture. Place sole (after filleting) onto a serving dish. Sprinkle with dampened parsley. Add the rest of the butter and lemon juice to pan. Heat until just browned and pour over the fish. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling]" 34318,"Spicy Limoncello Margarita 3 ounces chilled limoncello or Homemade Limoncello (recipe follows), plus more for rimming the glass 2 ounces gold tequila
1/2 teaspoon Calabrian cl paste or jalapeno paste, optional
Kosher salt, for rimming the glass
1 ounce unsweetened lime seltzer, such as lime Spindrift 4 organic lemons, thoroughly washed and dried (see Cook's Note) 2 cups 80-proof vodka, such as Tito\u2019s
3/4 cup sugar or 3/4 cup store-bought simple syrup plus more, if desired Instructions: Fill a cocktail shaker with ice. Add the limoncello, tequila and cl paste, if using. Shake vigorously for 30 seconds. Dip the rim of a rocks glass in a small splash of limoncello on a plate. Coat the rim with salt. Fill the glass with ice. Strain the cocktail into the prepared glass. Top with the seltzer and serve. Zest just the yellow portion of the lemon peels with a rasp grater, avoiding any of the bitter white pith. You should have about 1/4 cup zest. Transfer the zest to a jar or other airtight container. Add the vodka, seal and shake to combine. Set aside in a cool, dark place for at least 2 weeks. Strain the infused vodka through a fine-mesh sieve into a medium bowl. You may need to line the sieve with a coffee filter to catch all of the zest. Discard the zest (or dehydrate it and add to the salt for rimming the Spicy Italian Margarita).
If making your own simple syrup, combine the sugar with 3/4 cup water in a small saucepan. Bring to a simmer over medium-high heat and cook, whisking occasionally, until the sugar is fully dissolved, about 3 minutes. Set aside to cool completely.
Combine 3/4 cup of the simple syrup (or more, if desired) with the infused vodka. Store in an airtight bottle in the freezer for up to 6 months. Makes about 3 cups. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Gavi]" 34319,"Jalapeno Popper Tacos 8 slices bacon, chopped 2 jalapenos, sliced into rounds (seeded if preferred) 1 small onion, chopped
1 1/2 pounds chicken breast, thinly sliced 2 teaspoons taco seasoning
Pinch kosher salt
Zest and juice of 2 limes 4 ounces cream cheese, at room temperature
1/2 cup sour cream
Jalapeno hot sauce, to taste
12 crispy taco shells, warmed 1 cup shredded Cheddar
2 large jalapenos, minced
Instructions: For the filling and cream cheese topping: In a large skillet over medium heat, add the bacon and cook until crisp, about 10 minutes. Remove with a slotted spoon to a paper towel-lined plate. Raise the heat to medium high and add the jalapenos and onions. Cook, stirring for a minute or two, then add the chicken in an even layer. Sprinkle over the taco seasoning, add a pinch of salt and cook, without stirring, for 2 minutes. Stir, then continue to cook until the chicken is cooked through, an additional 2 to 3 minutes. Squeeze over the lime juice and remove from the heat. Add the cream cheese and sour cream to a bowl and mix until well combined. Stir in the lime zest and season with the hot sauce. For the tacos: Serve the chicken mixture, bacon and cream cheese topping alongside each other with the crispy taco shells, shredded Cheddar and minced jalapenos, then have everyone make their own tacos. ","[Chardonnay, Sauvignon Blanc, Vermentino, Tempranillo]" 34320,"Simple Eggplant Parm 4 Japanese eggplants, cut in half lengthwise 1/4 cup olive oil 1 teaspoon kosher salt
1 cup jarred marinara sauce
1 cup shredded mozzarella cheese
1/2 cup panko breadcrumbs
1/4 cup freshly grated Parmesan cheese
1/3 cup fresh basil leaves, torn
1/2 teaspoon red pepper flakes
Instructions: Preheat the oven to 400 degrees F. Arrange the eggplant halves cut-side up on a rimmed baking sheet. Using the tip of a knife, score the flesh of the eggplant, being careful not to cut all the way through. Rub them evenly with 2 tablespoons olive oil and season with the salt. Roast until tender, 15 to 20 minutes. Remove the eggplant from the oven and divide the marinara evenly over the halves. Sprinkle with the mozzarella. Mix together the breadcrumbs, Parmesan and remaining 2 tablespoons olive oil in a small bowl. Top the eggplant with the breadcrumb mixture and return to the oven until golden brown and bubbly, about 12 minutes. Sprinkle with the basil and pepper flakes. ","[Barolo, Chianti, Tempranillo, Garnacha]" 34321,"Steak Sandwiches 1/4 cup balsamic vinegar 1/4 cup soy sauce 1/4 cup Worcestershire sauce 1 tablespoon yellow mustard seeds, cracked 3 (12 to 14-ounce) rib-eye steaks 4 ounces Gorgonzola, crumbled 1/2 cup sour cream Salt and freshly ground black pepper 1 baguette (about 2 feet long), split lengthwise 2 cups lightly packed arugula Instructions: Combine the vinegar, soy sauce, Worcestershire sauce, and mustard seeds in a large resealable plastic bag. Add the steaks and seal the bag. Refrigerate at least 30 minutes and up to 2 hours, turning the steaks occasionally. Prepare the barbecue for medium-high heat or preheat a grill pan over medium-high heat. Drain the marinade from the steaks. Grill the steaks to desired doneness, about 6 minutes per side for medium-rare. Let the steaks rest for 10 minutes. Cut the steaks crosswise into thin slices. Meanwhile, stir the cheese and sour cream in a small bowl to form a thick spread. Season the cheese mixture, to taste, with salt and pepper. Remove some of the bread from the center of the baguette halves. Spread the cheese mixture over the baguette halves. Arrange the arugula then the warm steak slices over the baguette bottom. Sprinkle the steak slices with salt and pepper. Cover with the baguette top. Cut the sandwich crosswise into 6 equal pieces and serve. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 34322,"Roasted Cauliflower Salad with Saffron Vinaigrette 1 large head cauliflower, cut into bite-sized pieces 4 tablespoons olive oil
1/4 cup pine nuts
1/4 cup golden raisins
1/4 rounded teaspoon saffron threads
2 tablespoons white wine vinegar
Kosher salt and freshly ground black pepper
3 tablespoons chopped fresh flat-leaf parsley
1 tablespoon chopped fresh dill
Instructions: Preheat the oven to 450 degrees F. Arrange the cauliflower on a large, rimmed baking sheet in a single layer. Heat 1 tablespoon of the oil in a small skillet over medium heat. Add the pine nuts and cook, stirring, until golden brown, about 2 minutes. Add the raisins and stir until plump, about 30 seconds. Transfer the nut mixture to a large bowl. Add the saffron to the skillet with the vinegar and 2 tablespoons of water. Increase the heat to medium-high and simmer until the liquid reduces down to about a tablespoon. Add the remaining 3 tablespoons of oil. Add 3/4 teaspoon salt and a few grinds of black pepper. Cook for 30 seconds. Drizzle the oil mixture all over the cauliflower and toss to coat. Roast until just tender and browned in spots, about 15 minutes. Stir the parsley and dill into the bowl with the nuts and raisins. Add the cauliflower, season with salt and pepper and toss together. Serve warm or at room temperature. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]

" 34323,"Stroganoff Damier 2 teaspoons sugar 8 ounces beef tenderloin 4 ounces dark Russian beer 1 tablespoon salt Olive oil Truffle salt Ground black pepper 1 package mushroom tagliatelle 1/2 cup sour cream 2 tablespoons beet juice 2 tablespoons vodka 16 small mushroom caps, for garnish 2 cups beef broth 3 teaspoons agar agar 2 tablespoons vegetable oil 2 shallots, diced 2 packs mixed mushrooms Instructions: Chill a small baking sheet (1/4 sheet pan) in the fridge. Combine 1/2 cup beef broth with the agar agar in a bowl and let sit. In a medium saucepan over medium heat, heat the vegetable oil and add the shallots, mushrooms, remaining 1 1/2 cups beef broth, beer, salt and sugar. Bring the mixture to a rolling boil. Add the moistened agar agar and simmer 5 minutes. Remove from the heat. Pour onto the cold baking sheet and chill in the fridge until it forms a solid gel. Slice the beef tenderloin into 1/4-inch-thick medallions and pound as thinly and evenly as possible. Heat 1 tablespoon olive oil in a large skillet over high heat and sear the beef slices on one side. Sprinkle with truffle salt and black pepper. Cook in batches if needed, adding more oil if needed. Transfer the beef slices to a large plate or baking sheet and place in the freezer until ready to serve. Cook the pasta. Drain and rub with olive oil. In a bowl, mix the sour cream, beet juice and vodka. Chill until ready to serve. Slice the chilled beef into perfect squares, 1-inch-by-1-inch. Do the same with the now solid mushroom gel. Plate the pasta flat, 2 to 3 strips per plate should suffice. On top of the pasta, arrange a 3-by-3 grid of mushroom gel and beef squares. Garnish with beet sour cream and mushroom caps. This recipe was created by a contestant during a cooking competition. The Food Network Kitchens have not tested it for home use, therefore, we cannot make any representation as to the results. ","[Pinot Noir, Chianti, Tempranillo, Grenache Blanc]

" 34324,"Cheeseburger Roulades 2 tablespoons grapeseed oil 1/2 pound ground beef 1/2 pound ground pork 1 Roma tomato, diced 1 clove garlic, chopped 1 tablespoon chopped fresh parsley Salt and freshly ground black pepper Flour, for dusting 2 sheets puff pastry, defrosted but kept chilled (see Chef's Note) 4 egg yolks, whipped 1/4 cup panko breadcrumbs 1 cup grated Cheddar, divided 2 tablespoons goat cheese, divided 2 egg whites, whipped in a small bowl Salt and freshly ground black pepper 1/4 cup grated Parmesan, divided 1 small onion, finely chopped 1 1/2 cups ketchup Instructions: Preheat the oven to 400 degrees F. Heat a deep saute pan over medium heat. Add the oil and allow to heat. Add the beef and pork to the oil, stirring to cook until browned, 6 to 8 minutes. Then add the tomato, garlic, parsley, salt, and pepper, and reduce the heat to low and cook for additional 3 to 4 minutes. Remove from the heat. Carefully strain into a bowl. Transfer the meat mixture to a clean bowl. Allow the mixture to cool for 5 minutes. (Mixture must be cool before adding to the pastry.) While the mixture cools, roll out the puff pastry. For the roulade: Sprinkle some flour on your counter or cutting board. Lay the sheet of pastry over the flour. With a rolling pin, roll the pastry out from the center, from the top to the bottom, and then out to the sides to make it a large rectangle, about 1 1/2 times the original size. Stir the egg yolks and breadcrumbs into the cooled meat mixture, stirring in well. Place half the cooled meat mixture onto the bottom third of the pastry sheet, keeping the bottom 2 inches empty. Top with half the Cheddar and goat cheeses and roll tightly. Using a pastry brush, brush the top of the pastry with a light coating of whisked egg whites. Sprinkle with salt, pepper, and half the Parmesan. Repeat with the second piece of pastry. Place the roulades on a sheet pan covered with parchment. Bake in the oven until golden brown, 16 to 20 minutes. Remove from the oven and let rest for 5 minutes. For the sauce: In a small bowl, stir the chopped onion and ketchup together. To serve: Slice the roulades into thin rounds and serve warm with a dollop of sauce on each slice. Chef's Notes Keep the puff pastry in the fridge until you're ready to use it. If the pastry gets too warm and soft while you're rolling it out, just chill it for a minute before proceeding. Make sure that the meat mixture is cooled before adding to the pastry. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]

" 34325,"Creamless Fresh Pea Soup with Truffled Snow Pea Salad 1 tablespoon canola oil 2 medium yellow onions, roughly chopped 1 tablespoon minced garlic 3 cups chicken stock or low-sodium, canned 3 cups shucked English peas 1 cup spinach leaves 4 tablespoons butter, cold and in pieces Salt and black pepper to taste 1 lime, juiced 1/2 lemon, juiced 1 tablespoon truffle oil 1/4 cup extra virgin olive oil 1 cup blanched, stringed snow peas, sliced lengthwise 1/8-inch Salt and black pepper taste Instructions: In a hot saucepan, coat with oil and brown onions and garlic, about 5 minutes. Season. Add chicken stock and bring to a boil. The stock should taste salty, like pasta blanching water. Add the peas and cook until soft, about 5 to 8 minutes. Do not over-cook for they will darken. Check peas often. During the last minute, add the spinach. Immediately blend using a hand blender and when pureed, add the butter and blend well. Check for seasoning. TRUFFLED SNOW PEA SALAD: In a bowl, whisk together juices and oils. Season with salt and pepper and check for seasoning. Toss well with snow peas. PLATING Pre-heat the soup plates and ladle in the soup. Top with the salad and drizzle a little bit of truffle oil. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 34326,"Jiggly Shark Pops 3 1/2 cups white cranberry juice 1 cup blue soft drink, such as Kool-Aid Bursts Berry Blue (not from powder) 2 tablespoons granulated sugar Four .25-ounce packages unflavored powdered gelatin One 10.75-ounce frozen pound cake, thawed 2 ounces blue candy melting wafers 2 teaspoons unrefined coconut oil 1/4 cup white nonpareils 1/2 cup tiny rainbow crunchy candy, such as Nerds 8 gummy sharks Whipped cream, for garnish
Instructions: Bring the cranberry juice, blue drink and sugar to a boil in a medium saucepan over medium-high heat. Remove from the heat and slowly whisk in the gelatin; continue to whisk until dissolved. Pour the gelatin mixture into a 9-by-13-inch glass baking dish. Refrigerate, stirring every 10 minutes, until the gelatin just begins to thicken, 30 to 45 minutes. (It should be thick, but still liquid and pourable.) Meanwhile, slice the pound cake into eight 1/4-inch-thick slices. Remove the push parts of eight 7 1/4-inch-tall pushable pop molds from the tubes. Push the circle side of each mold into a cake slice to make a circle that fits snugly in the mold. Return the push part to each tube. Add the blue candy melting wafers and coconut oil to a small microwave-safe bowl. Microwave in 15-second intervals, stirring in between each, until melted and smooth, about 1 minute. Using a silicone brush, paint a 1/2-inch-thick strip on the exterior of the top of each tube with the melted candy. Coat with the white nonpareils (do not completely cover the melted candy). Let set, about 5 minutes. Spoon 1 tablespoon of the tiny crunchy candy into each mold. Freeze the molds while the gelatin sets.
Place 1 gummy shark into each of the molds, then fill with the gelatin mixture. Tap each mold to release any air bubbles. Refrigerate until completely set and very firm, at least 3 hours. Top each pop with whipped cream before serving. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 34327,"Duff's Pasta Dough 2 cups (240 grams) all-purpose flour, plus more for kneading and dusting 2 large eggs, plus 2 large egg yolks 1 teaspoon (2 grams) kosher salt Instructions: Mound the flour in the center of a counter or large cutting board. Make a well in the middle of the flour 3 to 4 inches wide. Crack the eggs into the well and add the yolks and salt. Using a fork, break the yolks and begin to beat the eggs as if you were making scrambled eggs. Continue stirring the eggs in large circles with the fork, slowly incorporating the flour from the inner edges of the well until the mixture becomes a thick mass and is difficult to stir, about 3 minutes. Using a bench scraper or rubber spatula, fold the loose flour from the edges into the thick mass, then knead until a smooth dough forms. Discard any excess flour.
Shape the dough into a flat disk, wrap tightly with plastic wrap and let rest at room temperature for 30 minutes. (The dough can be made 1 day ahead. Store it in the refrigerator tightly wrapped and let it come to room temperature before rolling.)
Secure the pasta attachment to a stand mixer or, if using a hand-crank machine, attach it to the counter. Set the machine to the widest setting. Unwrap the dough and cut it into 4 equal pieces. Wrap 3 of the pieces and set aside while you work with the remaining piece of dough.
Flatten the dough into a rectangle and lightly dust it with flour. Roll it through the pasta machine at the widest setting. Fold the dough in thirds like a letter and feed it through the pasta machine. Repeat the folding and feeding of the dough through the machine 2 more times. (Folding and rolling it in this manner helps strengthen and smooth the dough.)
Set the pasta machine to the next setting (one setting thinner than the widest). Flour the dough as needed and feed it through the machine. Repeat one more time.
Adjust the machine to the next thinnest setting and feed the dough through 2 times. Continue changing the setting and feeding the dough through 2 times for each setting until you have fed the dough through the second-to-last setting. The sheet of pasta should be thin enough so that you can see your hand through it.
To make pappardelle, cut the sheet crosswise into 10- to 12-inch-long pieces, then cut each piece with a chef\u2019s knife into 1-inch-wide noodles. Lightly toss the noodles with a little flour on a baking sheet to prevent sticking. Cover with a dry kitchen towel while you repeat the process with the remaining dough. To make hand-shaped fusilli, cut the sheet crosswise into 1/4-inch-wide strips. Wrap them around a thin dowel, skewer or chopstick, forming a corkscrew-like shape, then gently slide each one onto a baking sheet. Lightly toss the fusilli with a little flour to prevent sticking. Cover with a dry kitchen towel while you repeat the process with the remaining dough. (Making fusilli is great to do with kids as a group.) Cook the noodles in a large pot of boiling salted water until al dente, 3 to 4 minutes.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 34328,"Candied Orange Peel 1 large navel orange 3/4 cup sugar 1/2 cup water 1/2 cup semisweet chocolate chips Instructions: Using a vegetable peeler, cut the orange part of the peel from the stem end of the orange down to the navel end, forming long 3/4 to 1-inch-wide strips. Bring a heavy small saucepan of water to a boil. Add the peels and cook for 1 minute. Drain and then rinse the peels under cold water. Repeat cooking the peels in the saucepan with fresh boiling water and rinsing under cold water. Stir the sugar and 1/2 cup of fresh water in a heavy small saucepan over medium-high heat until the sugar dissolves. Bring to a boil. Add the orange peels and simmer over medium-low heat until tender, about 15 minutes. Using tongs, transfer the peels to a sheet of parchment paper to dry slightly, about 1 hour. Line a small baking sheet with parchment paper. Stir the chocolate in a small bowl set over a saucepan of simmering water until melted and smooth. Dip 1 1/2-inches of each candied orange peel into the chocolate then place them on the prepared baking sheet and refrigerate until the chocolate is set, about 15 minutes. ","[Riesling, Moscato, Brachetto, Cava]" 34329,"Dry Roasted Edamame with Black Sesame Seeds 2 cups frozen shelled edamame, thawed 2 teaspoons olive oil Salt 1 tablespoon black sesame seeds, or regular sesame seeds Instructions: Preheat the oven to 450 degrees F. In a bowl, toss the edamame with the oil and season with salt. Transfer the edamame to a baking sheet. Bake for 12 to 15 minutes. Remove from the oven and sprinkle with the sesame seeds. Return to the oven and bake an additional 5 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling]" 34330,"Crispy Herb Crusted Halibut with Curly Celery and Haricots Verts 6 ribs celery Kosher salt 1 lemon, halved, divided 1/2 pound haricots verts, stem end removed Extra-virgin olive oil 2 garlic cloves Pinch crushed red pepper flakes Four 6-ounce halibut fillets, skin removed Kosher salt 1/2 bunch thyme, leaves chopped 1/2 bunch chives, minced 4 sprigs flat-leaf parsley, leaves finely chopped 1 heaping cup instant mashed potato flakes 1 egg beaten with 1 tablespoon water Extra-virgin olive oil Instructions: Vegetables: Using a sharp veggie peeler, shave the celery to get long thin shavings. Put the celery shavings in ice water with half a lemon and its juice and let sit for at least 1 hour or overnight in the refrigerator. The celery will get very crunchy, curly and cute. Bring a pot of well salted water to a boil, over medium heat and set up a bowl of well salted ice water. Toss the haricots verts in the boiling water and cook until the beans are tender but still firm. Remove the beans from the boiling water and plunge immediately into the ice water and let them cool. When they are cold and still vibrantly green, remove them from the ice water and reserve. Fish: Season the fish fillets with salt. Combine the herbs and the potato flakes in a shallow dish. Dip the flesh side of each fillet into the egg wash and then press them into the herb/potato flake mixture. Put on a sheet tray with the crusted side up. To cook and assemble everything: Preheat the oven to 350 degrees F. Coat a large saute pan with olive oil and heat it over medium-high heat. When the oil is hot but not smoking, add the fish, crusted side down. When the crust has become golden and crispy, flip them over, then transfer the fish to a baking sheet lined with a cooling rack and put in the preheated oven for 5 to 6 minutes. Remove the oil in the saute pan and add new oil. Toss in the garlic and crushed red pepper. When the garlic becomes golden and aromatic remove it and discard. Toss in the reserved haricots verts, season with salt, to taste, and roll them around in the oil to heat through. When they are hot, turn off the heat and reserve them in the pan. Remove the celery from the ice water and dry in a salad spinner to remove the excess water. Add the celery to the pan with the beans. Squeeze in the juice from the remaining lemon half and season with salt, if needed. Divide the veggies between 4 serving plates and top with the crusted fish. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 34331,"Gnocchi with Corn, Mushrooms and Bacon Kosher salt 1 tablespoon extra-virgin olive oil 3 slices thick-cut bacon, cut into 1/2-inch strips 8 ounces cremini mushrooms, sliced 4 ears corn, kernels cut off (about 2 cups) 3 scallions, thinly sliced (dark green parts separated) Freshly ground pepper 1 17.5-ounce package potato gnocchi 3 tablespoons unsalted butter 1/4 cup grated Parmesan cheese, plus more for serving Instructions: Bring a large pot of salted water to a boil. Meanwhile, heat the olive oil in a dutch oven or other large wide pot over medium-high heat. Add the bacon and cook, stirring occasionally, until lightly browned, about 3 minutes. Add the mushrooms, season with salt and cook, stirring, until tender and lightly browned at the edges, 3 to 5 minutes. Add the corn, season with salt and cook, stirring occasionally, until crisp-tender, about 3 minutes. Stir in the white and light green scallion parts, season with salt and pepper and keep warm over low heat. Add the gnocchi to the boiling water and cook as the label directs. Reserve 1 1/4 cups cooking water, then drain. Add 1 cup cooking water and the butter to the pot with the cooked vegetables. Increase the heat to medium and cook, stirring and scraping up the bottom of the pot, until the butter melts and a light brown sauce forms, about 30 seconds. Add the gnocchi to the pot with the vegetables and stir to coat, adding more cooking water, 1 tablespoon at a time, if it seems dry. Stir in the Parmesan and season with salt and pepper. Divide the gnocchi among shallow bowls. Top with more Parmesan and the dark green scallion parts. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Barbera]" 34332,"Buttered Egg Noodles with Parsley 12 ounces wide egg noodles 6 tablespoons unsalted butter, cut into small pieces and chilled 3 tablespoons minced flat-leaf parsley leaves 1/4 teaspoon kosher salt, plus more as needed Freshly ground black pepper 1/4 teaspoon grated lemon zest (optional) Instructions: Bring a large pot of water to the boil and salt generously. Add the noodles and cook until they are tender but not mushy. Meanwhile, ladle 1/4 cup of the noodle cooking water into a medium skillet. Set the skillet over low heat and, while whisking constantly, gradually add the butter, piece by piece, (let each piece of butter melt into the sauce before adding the next bit) until a smooth sauce has formed. Stir in the parsley and salt and pepper to taste. Add the lemon zest if desired. Drain the noodles in a colander set in the sink and leave whatever water clings to them, do not rinse. Transfer the noodles to a large bowl, add the sauce, and toss well with the sauce. Serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 34333,"Grilled Corn with Smoky Butter 6 tablespoons unsalted butter, softened 1 teaspoon smoked paprika
1/4 teaspoon ground mustard
1 pinch cayenne
1 pinch garlic powder
Kosher salt
4 ears corn, shucked
Instructions: Preheat a grill on medium-high heat. Mix the butter with the smoked paprika, ground mustard, cayenne, garlic powder and 1/4 teaspoon salt in a small bowl. Grill the corn, turning occasionally, until tender and charred in spots, about 10 minutes. Serve the corn with the butter on the side. Leftover butter can be kept refrigerated in an airtight container for up to 2 weeks. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 34334,"Coconut Creme Brulee 1 cup unsweetened coconut milk 1 cup heavy cream
1 teaspoon imitation coconut extract
4 large eggs
8 to 9 tablespoons sugar
Instructions: Special equipment: six heat-safe 5-ounce coffee mugs or oven-safe ramekins Preheat the oven to 325 degrees F. Combine the coconut milk, cream and coconut extract in a small saucepan over medium-high heat and bring to a boil. Once at a boil, remove from the heat. Meanwhile, whisk together the eggs and 5 tablespoons sugar in a bowl until combined. Slowly whisk the heated cream mixture into the eggs, stirring constantly. Divide the mixture among six heat-safe 5-ounce coffee mugs or oven-safe ramekins, filling them about 3/4 of the way up. Put them in a baking dish and add enough warm water to the baking dish so that it comes halfway up the sides of the coffee mugs. Bake until the center is nearly set. Baking time will depend on the height of your coffee mug or ramekin. Bake time is 10 minutes for every 1/2 inch of height. For a 1-inch vessel, bake the creme brulees about 20 minutes. For a 2-inch vessel, bake the creme brulees about 40 minutes. Remove from the oven and allow to completely cool in the water bath, then refrigerate 15 to 20 minutes before serving. Before serving, sprinkle the tops with a heavy layer of sugar and brulee using a hand torch or heating under the broiler for 2 to 3 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 34335,"Mushroom Burgers 2 tablespoons olive oil, divided 1 large shallot, finely chopped 2 pounds portobello mushrooms, finely chopped 1/2 cup button mushrooms (roughly chop) 2 garlic cloves, minced 1/2 cup carrots, minced 1/4 bunch of Italian parsley, washed, stems removed, finely chopped 2 cups fresh bread crumbs (about 3 slices) 1 egg 1 1/2 tablespoons balsamic vinegar Salt and pepper to taste 4 ounces Stilton cheese, crumbled Hamburger buns Instructions: In a small saute pan over medium heat, heat 1 tablespoon olive oil and saute shallot until translucent. Add mushrooms, garlic, carrots and saute for 10 to 15 minutes, until most of the liquid from mushrooms has evaporated. Remove from heat and pour mixture into a large bowl. Let cool. Stir in parsley, bread crumbs, egg, balsamic vinegar and salt and pepper to taste. The mixing spoon should stand in the mixture. If not, add more bread crumbs Preheat oven to 400 degrees F. Shape mushroom mixture into 4 burgers. Heat remaining oil in a large saute pan over medium high heat and sear until golden on both sides. Crumble cheese over the top and place pan in oven for 15 minutes until lightly browned. Remove each burger to a bun and serve with traditional garnish of sliced onion, tomato and fries. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 34336,"Risotto with Lemon and Shrimp for Two 2 tablespoons olive oil 3/4 pound shrimp, peeled and deveined 1/2 cup diced onions 1 clove minced garlic 3/4 cup risotto or Arborio rice 1 heaping tablespoon lemon zest, plus juice of 1/2 lemon 1/3 cup white wine 3 1/2 cups chicken broth, or more as needed Salt and ground black pepper Instructions: In a heavy-bottom pot such as a Dutch-oven, add 1 tablespoon of olive oil and heat up over medium-high heat. Brown the shrimp on both sides without fully cooking them through, about 1 minute per side. Remove and set aside on a plate.
In the same pot, add the remaining tablespoon olive oil, then add the onions and garlic. Saute for 5 minutes, then add the risotto and cook, stirring gently, to toast it. Add the lemon zest and juice and turn the heat to medium; add the white wine. Continue stirring until most of the wine has cooked off, 5 to 7 minutes. Slowly add about 1/2 cup of chicken broth, and cook, stirring frequently, until the liquid has been absorbed; then add another 1/2 cup chicken broth. Continue doing so in this manner until the risotto is fully cooked through and the liquid has been completely absorbed. (You may need more or less than the 3 1/2 cups of chicken broth.)
Season with salt and pepper to taste, then add the shrimp back in. Toss to incorporate and cook until the shrimp are cooked all the way through, 2 to 3 minutes. Divide evenly into 2 bowls and serve! ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 34337,"Chocolate Breakfast Sandwiches 1 Italian baguette (the bread needs to be dense) Unsalted butter, softened Thin chocolate squares, unwrapped (recommended: Ghiradelli Chocolate Squares) Sliced banana Sliced strawberries Sliced blackberries* Instructions: Heat a griddle or a small skillet over medium heat. Slice the bread into 1/4-inch thick slices. Take 2 slices and butter 1 side of each slice. Put the bread, buttered side down, onto the griddle. Place a square of chocolate on top of 1 slice and top it with some sliced fruit. Cover with the other slice of bread, buttered side up, and grill on both sides until the chocolate is melted. Repeat with remaining ingredients. Serve immediately. *Cook's Note: Experiment with other fruits, chopped nuts, or different kinds of chocolate. ","[Merlot, Cabernet Sauvignon, Zinfandel, Port]" 34338,"Turkey and Quinoa Stuffed Peppers 2 cups low-sodium chicken broth 1 cup red quinoa Extra-virgin olive oil 1 pound lean ground turkey 1 teaspoon crushed red pepper flakes 1 clove minced garlic Kosher salt and freshly cracked black pepper Kosher salt and freshly cracked black pepper
1/4 cup white wine 2 large red bell peppers 2 large green bell peppers 2 cups lightly packed stemmed and julienned kale leaves 1/4 cup toasted pepitas 1 1/2 cups finely ground panko breadcrumbs 1/4 cup grated Parmesan Roasted Tomatillo Avocado Sauce, recipe follows, for garnish Fresh flat-leaf parsley sprigs, for garnish 6 medium tomatillos (about 8 ounces), husked Olive oil Kosher salt and freshly cracked black pepper 1 teaspoon ground cumin 1 ripe avocado, halved, pitted, peeled and diced 1 clove garlic, peeled and minced 1/2 jalapeno, coarsely chopped and seeds removed 1/2 jalapeno, coarsely chopped and seeds removed
1/2 sweet onion, like Maui or Vidallia, rough chopped Juice of 1 lime 1 handful fresh cilantro leaves Instructions: Preheat the oven to 425 degrees F. For the quinoa: Over medium-high heat, bring the broth to a boil in a medium saucepan. As the broth is coming to boil, add the quinoa, then stir and cover. Reduce the heat to a simmer and steam the quinoa until the grains pop, about 10 minutes. Remove from the heat and let stand for 10 minutes. Fluff with a fork. For the peppers: Set a large saute pan over medium-high heat. Add a drizzle of olive oil and add the turkey, crushed red pepper flakes and garlic. Sprinkle with salt and pepper. Cook until well browned, 5 to 7 minutes, while stirring with a wooden spoon and breaking up the pieces. Deglaze with the wine. While the turkey is browning, rinse the peppers and pat dry. With the pepper lying down on its side, cut off the top and remove the seeds and membrane. Repeat for the remaining peppers. Leave the stem on the top for presentation. Set aside. Once the turkey is browned, shut off the heat and fold in the quinoa, kale and pepitas. Mix to incorporate all ingredients thoroughly. Check for seasoning and adjust with salt and pepper if required. In a small mixing bowl, combine the panko and Parmesan. Add a drizzle of olive oil to lightly moisten and season with salt and pepper. Set the peppers on a roasting tray cut-side up and stuff each with about 1/3 cup of filling. Top each pepper half with about 2 tablespoons of panko-Parmesan topping. Cover loosely with foil, place in the center of the oven and bake for 15 minutes. When the peppers are tender and cooked through, remove the foil and turn on the broiler. Cook under the broiler to brown the panko breadcrumbs and crisp up, 1 to 2 minutes. Remove the peppers from the oven and allow to rest before serving. To present, place 1/4 cup of Roasted Tomatillo Avocado Sauce on a plate and place the roasted, stuffed pepper halves in the middle of sauce. Garnish with parsley sprigs. Preheat the oven to 350 degrees F. Place the tomatillos onto a baking sheet. Toss the tomatillos with olive oil. Season with salt and pepper and place into the oven. Roast until nicely charred, about 10 minutes. Remove from the oven and set aside to cool. Combine the tomatillos, 1/4 cup water, cumin, 1 teaspoon salt, avocado, garlic, jalapenos, onions, lime juice and cilantro in a blender and puree until completely smooth. Place in the refrigerator and allow the sauce to settle before serving, so it is smooth. ","[Chardonnay, Pinot Grigio, Vermentino, Grenache Blanc]" 34339,"Italian Sausage 1 1/2 teaspoons fennel seed 2 teaspoons kosher salt 1 1/2 teaspoons black pepper 1 tablespoon chopped parsley leaves 2 pounds pork butt (2 1/2 pounds with bone), diced into 1/4-inch pieces 5 feet of 36 millimeter collagen casings (do not allow to get wet at any time) Shortening, to lubricate nozzle of stuffer Instructions: Toast fennel seed in medium sized, heavy saute pan over medium heat, constantly moving seeds around in pan until they start to turn light brown, about 5 minutes. Set aside to cool. Once cool, grind seeds and combine with salt, pepper, and chopped parsley in medium mixing bowl. Add pork and blend thoroughly. Refrigerate for 1 hour. Using the fine blade of a grinder, grind the pork. After lubricating stuffer or stuffing attachment with shortening, load casing onto attachment, clipping end with a clothespin. Stuff meat into casings, trying to avoid air pockets. After stuffing is finished lay out on counter and tie off end. Pinch and twist to form 4-inch sausages. Wrap in parchment paper and refrigerate for 2 to 3 hours. Store in refrigerator for use within 2 to 3 days or freeze for up to 3 months. If freezing, wrap in aluminum foil. If using immediately, saute over medium heat in a heavy saute pan with 1/4-inch of water. Bring water to boil, put on lid and cook for 10 minutes. Remove lid and continue cooking over medium heat, turning every 2 to 3 minutes until golden brown. Sausage should reach an internal temperature of 150 to 156 degrees F. ","[Barolo, Barbaresco, Dolcetto, Valpolicella]" 34340,"Grilled Sausage with Spicy Sauce 1 tablespoon vegetable oil 2 pounds good-quality kielbasa or other smoked sausage, cut into bite-size pieces 3/4 cup ketchup 3/4 cup spicy brown mustard 1 tablespoon hot sauce Serving suggestion: Tangy Corn Relish, recipe follows 2 ears corn 3 tablespoons extra-virgin olive oil 1 teaspoon ground cumin Kosher salt and freshly ground pepper 1/2 cup chopped sweet piquante peppers 1/2 small red onion, chopped 1/4 cup finely chopped sweet gherkins 1/4 cup chopped fresh parsley 1 red jalapeno pepper, seeded and minced 1/2 teaspoon sugar Instructions: Soak 8 to 10 wooden skewers in water for about 20 minutes. Preheat a grill to medium and brush with the oil. Thread the sausage onto the skewers, leaving space between each piece. Grill until slightly crisp, 3 to 4 minutes per side. Mix the ketchup, mustard and hot sauce in a bowl. Serve with the sausage for dipping. Serve this dish with Tangy Corn Relish. Preheat a grill to medium-high. Brush the corn with 1 tablespoon olive oil and sprinkle with the cumin, and salt and pepper to taste. Grill until golden and toasted on all sides, 5 to 8 minutes, turning as needed. Combine the remaining 2 tablespoons oil, the sweet piquante peppers, onion, gherkins, parsley, jalapeno and sugar in a large bowl and season with salt and pepper. Slice the corn kernels off the cobs and toss with the relish. Cover and refrigerate for at least 30 minutes. ","[Zinfandel, Syrah, Tempranillo, Garnacha]" 34341,"Butter Chicken (Indian Chicken in Tomato Cream Sauce) 1 tablespoon garam masala seasoning 1 1/2 teaspoons ground ginger 1/2 teaspoon ground cinnamon 1/4 teaspoon cayenne 3 tablespoons butter 1 large onion, chopped (about 1 cup) 2 teaspoons jarred minced garlic 1 tablespoon tomato paste 1 (15-ounce) can tomato sauce 1 (14 1/2-ounce) can diced tomatoes in juice 1 skinless rotisserie chicken, boned out and pulled into 1 1/2 by 1/2-inch chunks 1 (10-ounce) box frozen peas, placed in a colander and run under hot water to thaw 1/3 cup heavy whipping cream Hot basmati rice, for serving Pita bread, warmed according to package directions, for serving Instructions: To make the spice blend: Stir the ingredients together in a small bowl and set aside. To make the sauce: Melt the butter in a 12-inch nonstick skillet over medium heat. Add the onion and cook, stirring frequently, until the pieces just begin to turn gold, about 5 minutes. Add the garlic, tomato paste and spice blend, and cook for 1 minute, stirring constantly to prevent burning. The spices will be fragrant. Add the tomato sauce and diced tomatoes and stir will. Add the chicken pieces, spoon the sauce over the top and bring to a simmer. Turn the heat to low and cook, uncovered, until the chicken is warmed through and the sauce is flavorful, about 10 minutes. Stir frequently. Remove the chicken to a serving dish and cover to keep warm. Shake any excess water from the peas. Add the peas and cream to the sauce in the pan, stir well and heat through. Do not boil. Spoon the sauce over the chicken. Serve with rice and warmed pita bread. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 34342,"Perfect Pot Roast Salt and freshly ground black pepper One 3- to 5-pound chuck roast
2 or 3 tablespoons olive oil 2 whole onions, peeled and halved 6 to 8 whole carrots, unpeeled, cut into 2-inch pieces 1 cup red wine, optional 3 cups beef broth 2 or 3 sprigs fresh rosemary 2 or 3 sprigs fresh thyme Instructions: Preheat the oven to 275 degrees F.
Generously salt and pepper the chuck roast.
Heat the olive oil in large pot or Dutch oven over medium-high heat. Add the halved onions to the pot, browning them on both sides. Remove the onions to a plate.
Throw the carrots into the same very hot pot and toss them around a bit until slightly browned, about a minute or so. Reserve the carrots with the onions.
If needed, add a bit more olive oil to the very hot pot. Place the meat in the pot and sear it for about a minute on all sides until it is nice and brown all over. Remove the roast to a plate.
With the burner still on high, use either red wine or beef broth (about 1 cup) to deglaze the pot, scraping the bottom with a whisk. Place the roast back into the pot and add enough beef stock to cover the meat halfway.
Add in the onions and the carrots, along with the fresh herbs.
Put the lid on, then roast for 3 hours for a 3-pound roast. For a 4 to 5-pound roast, plan on 4 hours. The roast is ready when it's fall-apart tender. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Syrah]" 34343,"Crabmeat Cakes with Mustard Sauce 6 slices white bread, crusts removed 1 pound lump crabmeat, picked over for shells 1/2 cup mayonnaise 1 large egg yolk 1 stalk celery, finely chopped 1/4 cup finely chopped dill pickles 1 tablespoon unsalted butter, for frying 1 tablespoon olive oil, for frying 2 tablespoons unsalted butter 1 tablespoon all-purpose flour 2 teaspoons curry powder 1 teaspoon paprika 1/2 cup low-sodium chicken broth 1 cup milk 3 tablespoons whole-grain mustard 2 teaspoons yellow mustard seeds Kosher salt and freshly ground pepper Instructions: Prepare the crab cakes: Pulse the bread in a food processor to make coarse crumbs; spread out the crumbs on a sheet pan. In a large bowl, mix the crab, mayonnaise, egg yolk, celery and pickles. Form into 8 oval-shaped cakes. Dredge each crab cake in the breadcrumbs, coating them all over; place on a plate and refrigerate at least 1 hour. Make the sauce: In a small saucepan, melt 1 tablespoon butter. Stir in the flour, curry powder and paprika; cook until the flour and spices lose their raw smell, 1 to 2 minutes. Add the chicken broth and milk. Bring to a simmer and cook, stirring, until thickened, 5 minutes. Stir in the mustard and mustard seeds; simmer to develop the flavors, about 5 more minutes. Whisk in the remaining 1 tablespoon butter; add 1/2 teaspoon salt, and pepper to taste. Keep warm until ready to serve. Fry the crab cakes: Melt the 1 tablespoon butter with 1 tablespoon olive oil in a large skillet. Add the crab cakes; cook until browned on the bottom, 2 to 3 minutes. Turn and cook until evenly browned on all sides. Serve with the mustard sauce. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 34344,"Palak Paneer 8 cups whole milk (not ultra-pasteurized) 3 to 4 tablespoons lemon juice Kosher salt 2 pounds washed regular (not baby) spinach leaves 2 small or 1 large tomato (8 ounces), roughly chopped 6 cloves garlic, roughly chopped 2-inch piece ginger, peeled and roughly chopped 6 tablespoons ghee 1 teaspoon cumin seeds 1 serrano cl, minced 1 large onion, finely chopped 1/2 teaspoon ground turmeric 1/4 teaspoon cayenne 2 teaspoons garam masala 1/2 teaspoon sugar 1/2 cup heavy cream Lemon wedges, for serving Serving suggestion: steamed basmati rice or Indian flatbread Instructions: Make paneer: Line a colander with a triple-layer of dampened cheesecloth, leaving a 2- to 3-inch overhang. Place the colander in the sink. Heat the milk in a large non-reactive saucepan over medium heat, stirring frequently to make sure the milk doesn't scorch on the bottom, until the milk comes to a simmer. Turn off the heat and gently stir in 3 tablespoons lemon juice. The milk should start separating into solid curds and a yellowish watery whey. If it doesn't, add a little more lemon juice. Let sit for about 5 minutes in the pot to continue separating, then gently pour into the cheesecloth-lined colander. (If the curds are still very small after 5 minutes then reheat the milk mixture over medium heat and simmer to increase the curd separation). Rinse briefly with cold water to remove any lemon flavor. Gather up the sides of the cheesecloth, twist into a ball, and squeeze to wring out as much liquid as possible. Open up the cheesecloth, and mix 1/4 teaspoon salt evenly into the cheese curds. Squeeze into a ball again and wring out any remaining moisture. Flatten the cheesecloth ball into a 3/4-inch thick disc and place on a plate. Weigh down with another plate topped with a heavy item such as a large can. Refrigerate for at least 1 hour and up to overnight, then carefully cut the paneer into 3/4-inch cubes. Meanwhile, bring a large pot of generously salted water to a boil. Have a large bowl of ice water nearby. In batches, blanch the spinach for about 1 minute in the boiling water and quickly transfer with a spider or slotted spoon to the ice water. Drain the cooked spinach. Place all of it in a blender and puree until mostly but not completely smooth. Reserve. Rinse the blender carafe and puree the tomatoes; reserve. Rinse the carafe again and puree the garlic and ginger with 1/4 cup water; reserve. Line a plate with paper towels. Heat 2 tablespoons ghee in a large nonstick skillet over medium to medium-high heat. Add the paneer cubes and brown well on 2 to 3 sides, about 5 minutes total. Remove to the lined plate and reserve. Add another 2 tablespoons ghee to the skillet over medium-high heat. Add the cumin seeds and stir until the seeds start to darken and smell toasted, 10 to 30 seconds. Add the serrano cl, onion, and 1/2 teaspoon salt. Cook until the onion is dark brown and soft, about 10 minutes. Turn down the heat if the onion starts to burn. Add the ginger-garlic paste, turmeric, cayenne, and half the garam masala. Stir for about 2 minutes, then add the tomato puree, stirring continuously, until the mixture starts to look dry, about 6 minutes. Add the spinach puree, sugar, 1/4 cup water, 1 1/2 teaspoons salt and the remaining garam masala. (The mixture will be quite thick.) Simmer for 8 minutes, then stir in the heavy cream and remaining 2 tablespoons ghee. Fold in the browned paneer cubes and simmer to warm the paneer through and to thicken the heavy cream, an additional 4 minutes. Serve with steamed basmati rice or Indian flatbread and lemon wedges on the side. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Chenin Blanc]" 34345,"Gluten-Free Pasta with Squash, Parsley and Lemon Kosher salt 8 ounces gluten-free pasta, such as Tinkyada 1 medium butternut squash, peeled, seeded and cut into 1-inch pieces (about 2 pounds) 1 medium delicata squash, seeded and cut into 1-inch pieces (about 1 1/4 pounds) 3 tablespoons extra-virgin olive oil 2 1/2 teaspoons garam masala 3 cups parsley leaves (1/2 bunch), roughly chopped 1/2 teaspoon cl paste, such as sambal oelek Zest and juice of 1/2 lemon Instructions: Bring 3 quarts water to a boil in a large pot and add 1/4 cup salt. Add the pasta and cook until al dente, about 13 minutes. Meanwhile, heat the broiler. Toss the squash with 1 tablespoon of the olive oil and the garam masala on a foil-lined baking sheet. Broil the squash, 5 to 6 inches from the heat, until browned, 10 to 12 minutes, stirring occasionally. Reserve 1/2 cup cooking water and drain the pasta. Return the pasta to the pot and toss with the squash, parsley, cl paste, lemon zest and juice and the reserved cooking water. Divide the pasta among serving bowls and drizzle with the remaining 2 tablespoons olive oil. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 34346,"Dutch Baby with Cranberry-Orange Compote 1 pound fresh cranberries 1 cup honey
1/2 teaspoon vanilla extract
2 oranges, peeled and cut into segments Pinch salt
4 large eggs, room temperature 3/4 cup whole milk, room temperature
1 cup all-purpose flour, sifted
2 tablespoons vegetable shortening, melted
1 tablespoon sugar
1/4 teaspoon salt
4 tablespoons unsalted butter Powdered sugar, for dusting Instructions: For the compote: In a heavy saucepot, add half of the cranberries and the honey. Cook over medium-low heat until the cranberries have broken down, 5 to 7 minutes. Stir in the vanilla and the remaining cranberries; cook for another 2 minutes. Off the heat, fold in the orange segments. Let cool. Serve at room temperature. For the Dutch baby: Preheat the oven to 450 degrees F. In a mixing bowl, combine the eggs, milk, flour, shortening, sugar and salt. Whisk until the ingredients are thoroughly combined and the batter is smooth and creamy. Place an 8-inch cast-iron skillet in the oven for 8 minutes to get hot. Carefully remove the skillet from the oven and add 1 tablespoon of the butter, swirling to coat the pan evenly. Pour one-quarter of the batter into the hot pan and return to the oven. Bake until golden brown, 15 to 20 minutes. Serve with a 1/4 cup of the compote, and dust with powdered sugar. Repeat with the remaining butter and batter.
","[Chardonnay, Riesling, Pinot Grigio, Sparkling wine]

" 34347,"Braised Hoisin Beer Short Ribs with Creamy Mashed Yukons and Sesame Snow Peas 3 pounds beef short ribs, about 10 ribs Salt and freshly ground pepper 3 tablespoons vegetable oil 10 to 12 garlic cloves smashed 1-inch piece ginger, peeled and sliced into 1/4-inch slices 12 ounces good ale (recommended: Bass) 3 tablespoons rice wine vinegar 1 cup hoisin sauce Creamy Mashed Yukons, recipe follows Sesame Snow Peas, recipe follows 3 pounds Yukon gold potatoes, peeled 1/2 stick butter, melted 1 cup half-and-half Salt and pepper 1 bunch chives, chopped 1 pound snow peas 2 tablespoons vegetable oil 1 tablespoon dark sesame oil 1 teaspoon sesame seeds Salt and pepper Instructions: Season the ribs generously with salt and pepper. Heat the vegetable oil in a large heavy pot with a lid (Dutch oven) over high heat. Brown the ribs on all sides, in batches if necessary. Remove the ribs and pour off all but a couple tablespoons of the rendered fat. Return the pot to the stove, lower the heat to medium and saute the garlic and ginger for about 3 minutes. Add the ribs back to the pot. Add the beer and the vinegar. Stir and then cover and simmer for 2 1/2 hours. Preheat the oven to 300 degrees F. Pour the hoisin sauce over the ribs, move the pot to the oven, and cook, uncovered, for 30 minutes. Remove ribs and ginger from sauce. Strain fat from the top of the pot so that you're left with just the good stuff. Serve with Creamy Mashed Yukons and Sesame Snow Peas. Boil potatoes until fork tender. Heat the butter and half-and-half over medium heat until hot, but not boiling. Drain the potatoes, return them to the pot and mash with a hand masher. Add hot liquid to potatoes and whip with an electric hand mixer until smooth. Season, to taste, with salt and pepper. Add chives and mix before serving. Rinse the peas and trim off the ends. In a large saucepan over medium-high heat, add the oils and heat. Add snow peas and saute until bright green, about 2 to 3 minutes. Season with salt and pepper, to taste. Sprinkle with the sesame seeds and toss. ","[Pinot Noir, Chianti, Tempranillo, Grenache Blanc]" 34348,"Nai Wong Bao 1/3 cup sweetened condensed milk 1/4 cup cornstarch 2 tablespoons bleached all-purpose flour 2 tablespoons confectioners' sugar 1 teaspoon custard powder, optional (see Cook's Note) 1/2 teaspoon powdered milk 1/4 teaspoon kosher salt 2 large eggs 5 tablespoons unsalted butter, cold, cut into pieces 1 teaspoon active dry yeast 1 1/2 cups bleached all-purpose flour, plus more for dusting (see Cook's Note) 1/4 cup whole milk, at room temperature, plus more if needed, 3 tablespoons confectioners' sugar 1 1/2 teaspoons baking powder 1/2 teaspoon kosher salt 1 tablespoon unsalted butter, at room temperature Instructions: For the custard: Fill a medium saucepan with 2 inches of water and bring to a boil. Reduce to a simmer over medium-low heat. Whisk together the sweetened condensed milk, cornstarch, flour, confectioners' sugar, custard powder, powdered milk, salt and eggs in a medium bowl until smooth. Strain through a fine-mesh strainer into a medium heatproof metal bowl. Place the bowl over the simmering water and cook, stirring constantly with a spatula and occasionally removing the bowl from the water if the custard starts to stick to the sides and whisking until mostly smooth, until the custard is thick but pourable and smooth, about 7 minutes. There may be a few curds, but they will smooth out when whisked. Whisk in the butter. Transfer to a clean medium bowl. Place a piece of plastic wrap directly on the surface of the custard and let cool in the refrigerator for at least 2 hours and up to overnight. For the dough: Whisk together the yeast and 1/4 cup warm water (100 to 110 degrees F) in the bowl of the stand mixer until the yeast has slightly dissolved. Set aside to proof until the surface of the water is bubbly, about 10 minutes (see Cook\u2019s Note). Add the flour, milk, confectioners' sugar, baking powder and salt to the yeast mixture. Mix on low speed using the dough hook attachment until the dough starts to come together. If the dough looks dry, add an additional tablespoon of whole milk at a time until a dough forms and doesn\u2019t stick to the sides of the bowl. Knead the dough on medium-low speed until smooth, about 8 minutes. Add the butter and knead until combined and smooth again. Cover the bowl with a dry kitchen towel and let rise in a warm place until the dough is 2 to 3 times its original size, 1 1/2 to 2 hours (see Cook\u2019s Note). Meanwhile, cut twelve 4-inch parchment paper squares and set aside. Scoop a leveled tablespoon of the chilled custard and gently roll into a ball. Continue with the remaining custard (you should have 12 pieces). Cover with the same plastic wrap and refrigerate until needed. Pace the stand mixer bowl back onto the machine with the dough hook attachment and knead until the dough deflates, about 1 minute. Transfer the dough to a lightly floured work surface and divide into 12 pieces (about 1 ounce each). Cover the dough with a damp towel. Working with one dough piece at a time, roll out to a 4-inch circle with the edges thinner than the center. Place a custard ball in the center of the dough circle and bring the edges together to seal in the custard. Place on a parchment square and set aside. Repeat with the remaining dough and custard. Set up a steamer and steamer basket and fill with enough hot water to come almost up to but not touching the steamer basket. Place as many bao as you can (on the parchment squares) into the steamer basket, leaving 1 inch of space between each. Cover with a lid and let proof over the hot water until they have a puffed and glossy appearance, about 30 minutes. Let the remaining bao proof, uncovered, on the counter. When ready to steam, turn the heat under the steamer to medium and steam for exactly 12 minutes; start your timer when you turn on the heat. Turn off the heat and let sit for 5 minutes. Uncover the steamer and enjoy the bao hot. Immediately steam the remaining bao over medium heat for 12 minutes, then turn off the heat and let sit for 5 minutes. Freeze the cooled bao on a baking sheet in a single layer, then transfer to a freezer bag and freeze for up to 3 months. Steam from frozen for about 8 minutes, then let sit for 5 minutes. Enjoy warm fluffy bao any time you want. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 34349,"Ahi Hash 4 cups ahi, minced 2 tablespoons garlic, chopped 1/2 cup green onion, minced 2 teaspoons oyster sauce 1/2 cup water chestnuts, minced 2 teaspoons Hawaiian salt 2 teaspoons black pepper Instructions: Season ahi with Hawaiian salt. Add all ingredients mix well then chill. ","[Sauvignon Blanc, Pinot Grigio, Riesling]" 34350,"Chorizo and Goat Cheese Quiche 3 cups all-purpose flour 1 teaspoon fine sea salt 2 sticks cold butter, cut into cubes 5 tablespoons cold lard, cut into cubes 2/3 cup ice water 6 jalapenos, roasted and seeded (do not remove blistered skin) 1 1/2 cups tightly packed cilantro leaves 1 clove garlic, chopped 3 tablespoons pine nuts Extra-virgin olive oil 1/4 cup grated Parmigiano-Reggiano Salt and freshly ground black pepper 1 tablespoon canola oil 1/2 pound Mexican chorizo, casings removed 1 1/2 cups grated fontina cheese 1/4 cup finely grated Cotija cheese 2 to 3 green onions, (dark and pale green part) thinly sliced 2 teaspoons chopped fresh thyme leaves 10 large eggs 1 3/4 cups milk 1 3/4 cups heavy cream 4 ounces soft goat cheese, frozen for 10 minutes and cut into 1/2-inch pieces Instructions: Combine the flour and salt in a food processor and pulse a few times. Scatter the butter and lard over the top of the flour and pulse until the mixture forms large crumbs. Add the water, a few tablespoons at a time, and pulse until the dough just comes together. Divide into 2 equal pieces, flatten each half into a disk, wrap in plastic and refrigerate until chilled through, at least 1 hour. On a lightly floured work surface, roll 1 of the disks into a 16-inch round. (Reserve the other disk for another purpose. It will keep in the freezer, double wrapped in plastic wrap then single wrapped in foil for up to 4 months.) Fit the dough into a 2-inch deep-dish tart pan with a removable bottom, gently pressing it into the sides. Using a sharp knife, trim the dough evenly with the edge of the pan. Cover with plastic wrap; and chill until firm, about 20 minutes. Preheat the oven to 375 degrees F. Put the tart pan on a baking sheet, line the dough with parchment and fill with pie weights or dried beans. Bake until lightly golden brown, about 20 minutes. Remove the weights and paper and continue baking until golden brown, about 10 minutes longer. Let cool slightly (not all the way) on a baking rack. Put the jalapenos, cilantro, garlic, pine nuts and oil in the bowl of a food processor fitted with a metal blade. Pulse until the mixture has a pesto-like consistency; you want a bit of texture. Add the cheese and salt and pepper, to taste, and pulse a few times to distribute the cheese. Preheat oven to 350 degrees F. Heat the oil in a large saute pan over high heat until it begins to shimmer. Add the chorizo and cook until golden brown. Remove with a slotted spoon to a plate lined with paper towels. Let cool slightly. Scatter the fontina, Cotija, green onions, chorizo and thyme over the warm tart shell. Whisk the eggs in a large bowl. Add the milk and cream and whisk until smooth. Pour into the shell and evenly distribute the goat cheese over the top. Bake until the crust is deep golden brown and the center is almost set (still slightly jiggles) but the sides are set, about 40 to 50 minutes. Let sit at room temperature for at least 20 minutes before serving. Cut into wedges and drizzle jalapeno pesto over the top. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Gavi]" 34351,"Chocolate-Drizzled Potato Chips 6 cups kettle-style potato chips 3 ounces bittersweet chocolate, melted Instructions: Spread the potato chips onto a serving platter in a single layer. Transfer the melted chocolate to a quart-size resealable plastic bag. Snip the corner of the bag and using both hands, squeeze the bag and drizzle the chocolate over the chips. Let stand at room temperature until the chocolate sets, about 15 minutes (or refrigerate briefly to set). Serve immediately. ","[Merlot, Cabernet Sauvignon, Malbec, Zinfandel]" 34352,"Back-From-the-Bar Snack 2 rashers (slices) bacon, cut into little strips 1 teaspoon oil 1/2 cup frozen peas 2 cups cooked new or waxy potatoes 2 eggs 1/2 cup Cheddar, diced Instructions: Put some salted water on for the peas, and in a skillet that will take the potatoes and everything later, cook the bacon strips in the oil. Cook the peas in the boiling water, and at the last minute, tip in the potatoes just so they heat up. Drain and turn into the pan with the bacon and take off the heat. Whisk the eggs with the cheese and then pour this over the potatoes and peas in the pan. Mix well and pour straight into a bowl to serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 34353,"Dos Toros Quesadillas 1 pound skirt steak 1 teaspoon paprika
Kosher salt and freshly ground black pepper 2 tablespoons corn oil
1/4 cup corn oil 4 flour tortillas (approximately 13 inches) 2 cups shredded Monterey Jack cheese
1 cup tomato salsa, your favorite or Dos Toros Tomato Salsa, recipe follows 1 cup guacamole, your favorite or Dos Toros Guacamole, recipe follows Your favorite hot sauce or Dos Toros Verde Hot Sauce, recipe follows 6 Roma tomatoes, diced 1 1/2 small red onions, diced
1 cup fresh cilantro, chopped
1/4 cup lime juice
1 tablespoon kosher salt 6 avocados, diced 1 1/2 teaspoons kosher salt
Juice from 2 limes
1/2 small red onion, diced (about 1 cup) 1/4 cup fresh cilantro
5 jalapenos, stems removed 9 tomatillos, husks removed
Heaping 1/4 cup diced Spanish onions
6 cloves garlic
2 teaspoons kosher salt
Instructions: For the steak: Preheat a griddle or grill pan over high heat. Season both sides of the steak with the paprika and some salt and pepper. Add the oil to the griddle and cook the steak for about 3 minutes per side to medium rare. Let rest for 10 minutes before slicing into strips against the grain. For the quesadillas: Preheat a griddle or large skillet over medium-high heat. Brush the griddle with 1 tablespoon of the corn oil. Place a tortilla onto the griddle and sprinkle with about 1/2 cup of the cheese. Cook until the cheese starts to melt and the tortilla turns light brown. Place about 4 slices of steak, 1/4 cup tomato salsa, 1/4 cup guacamole and some hot sauce on top of the cheese in a vertical line. Fold the outside thirds into the middle. Remove to a plate and enjoy. Repeat with the remaining ingredients. Combine the tomatoes, onions, cilantro, lime juice and salt in a bowl and mix. In a large bowl, combine the avocados and salt. Lightly mash the avocados with a fork, leaving them a little chunky. Add the lime juice, red onion and cilantro and gently mix together until combined. Heat a grill to medium-high heat. Grill the jalapenos for about 8 minutes or until all sides are lightly charred. Combine the jalapenos, tomatillos, onions, garlic, salt and 2 cups water in a medium pot and cook on medium heat until the peppers are soft, approximately 30 minutes. Let cool slightly, then transfer to a blender and blend until smooth. Transfer to a bowl and let cool. Store in a resealable container. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 34354,"Fried Oysters with Horseradish Cream and Tomato Corn Salsa 1/4 cup blanched corn 4 ripe Italian plum tomatoes, peeled, seeded and diced 1/4 cup minced onions 1 teaspoon minced jalapeno peppers 2 tablespoons chopped fresh cilantro leaves 1 tablespoon freshly squeezed lime juice 1 teaspoon freshly squeezed lemon juice Salt and black pepper 3/4 cup freshly grated horseradish or bottled, if not prepared with cream 3 tablespoons minced shallots 2 teaspoons minced garlic 2 teaspoons Dijon mustard Ground white pepper 1 1/2 cups heavy cream 1 cup all-purpose flour 2 tablespoons Essence, recipe follows 1 cup masa harina 2 large eggs