Turn the oven up to 375 degrees F. Spoon the stuffing loosely into the main cavity of the goose (if there's extra, you can cook it in a buttered ovenproof dish). Rub the butter all over the goose, then season it with 1 1/2 tablespoons of the salt. Tuck the wing tips under the goose, and tie the legs together. Pour the olive oil into a roasting pan and place the goose in it, breast side up. Roast in the top third of the preheated oven until the goose begins to turn brown, about 30 minutes. Reduce the temperature to 325 degrees, pour the white wine over the goose, and cover it loosely with foil. Continue roasting, adding the stock when the wine has evaporated, and basting every 20 minutes, for 2 hours, or until an instant-read thermometer placed in the thickest part of the thigh registers 180 degrees. Transfer the goose to a carving board with channels to hold the juice, cover it again with foil, and let it rest for a good 20 minutes before carving. ","[Chardonnay, Pinot Grigio, Riesling, Garnacha]

" 58719,"Swiss Vegetable Casserole 1 can (10 3/4 ounces) Campbell's? Condensed Cream of Mushroom Soup (Regular or 98% Fat Free) 1/3 cup sour cream 1/4 teaspoon ground black pepper 1 bag (16 ounces) frozen vegetable combination (broccoli, cauliflower, carrots), thawed 1 can (2.8 ounces) French fried onions (1 1/3 cups) 1/2 cup shredded Swiss cheese (about 2 ounces) Instructions: Stir the soup, sour cream, black pepper, vegetables, 2/3 cup onions and 1/4 cup cheese in a 2-quart casserole. Cover the casserole. Bake at 350 degrees F. for 40 minutes or until the vegetables are tender. Stir the vegetable mixture. Top with the remaining onions and cheese. Bake for 5 minutes or until the cheese is melted. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 58720,"Caramel Apple Cake 3 1/2 cups all-purpose flour 2 teaspoons cinnamon 1 teaspoon ground cloves 1/2 teaspoon allspice 2 teaspoons baking soda 1 teaspoon salt 2 eggs 1 1/2 cups brown sugar 2 cups unsweetened applesauce 1 cup vegetable oil 2 teaspoons vanilla extract 60 caramel candies 2 tablespoons water 3/4 cup walnuts, toasted and finely chopped Waxed paper 1 large craft stick Instructions: Heat the oven to 350 degrees F. Grease and flour 2 (1 1/2-quart) oven-safe bowls. Combine the first 6 ingredients in a large bowl mixing bowl. In a separate bowl, beat together the remaining cake ingredients, then add this mixture to the dry ingredients, and beat until well mixed. Pour the batter into the prepared bowls and bake for 60 to 70 minutes or until a knife inserted in the center comes out clean. Allow the cakes to cool in the bowls for 10 minutes, then remove them from the bowls, and set them inverted on wire racks to cool completely. Once they have cooled, turn over the cakes and use a long knife to even the tops. To make the topping, place the caramel candies and water in a medium bowl and microwave on high power for 1 minute. Stir, then heat 30 to 45 seconds more until the mixture is smooth and forms a slow, thick ribbon when dropped from a spoon. Layer the cakes (flat sides together), using a few spoonfuls of the caramel to help hold them in place. Pour the remaining sauce over the cake. The caramel will run down the sides of the cake to cover it completely, or you can spread it with a knife while it's still warm. Let the caramel set for about 20 minutes before pressing the walnuts onto the bottom half of the craft stick with waxed paper and insert the covered end into the top of the cake. Refrigerate or serve immediately. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 58721,"Shrimp Terrine with Cucumber, Whipped Grapefruit, and Avocado Puree 1 pound peeled and deveined shrimp 3.6 grams activa RM 2 teaspoon chopped chervil Salt Cayenne pepper, to taste
260 grams grapefruit juice (2 large grapefruits) 10 grams agave nectar 4 grams versa whip 600k .65 grams xanthan gum 1 ripe avocado 1 teaspoon glucose 1 tablespoon fresh lime juice 2 tablespoons extra-virgin olive oil Salt 1 English cucumber Salt 1 tablespoon citron vinegar Agave nectar, to taste Shaved jalapeno Micro flowers Cilantro leaves Wild char roe Micro amaranth Instructions: Dice the shrimp and toss with activa, chervil, salt and cayenne to distribute evenly. Place inside a cryovac bag and cook, sous vide-style, at 130 degrees F for 10 minutes. Place in ice bath and slice thinly when completely cooled. Place grapefruit juice, agave nectar, versa whip and xanthan gum in a bowl and whisk until it reaches a meringue like texture. Place avocado, glucose and lime juice in a blender and process until smooth, slowly drizzle in the olive oil ad season with salt. Peel and dice the cucumber into a 1/4-inch dice. Toss with salt, citron vinegar and agave nectar. Place inside a cryovac bag and compress.
Yield: 4 servings Arrange the shrimp on the plate and garnish with remaining components.
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 58722,"Seasonal Salad with Herb Vinaigrette 2 tablespoons red wine or sherry vinegar, or a combination 1 small garlic clove, peeled Salt 6 tablespoons extra-virgin olive oil Pepper 6 large handfuls salad greens, about 3/4 pound Instructions: Measure the vinegar into a small bowl. Crush the garlic clove and add it to the vinegar, along with 1/2 teaspoon salt. After 10 minutes or so, whisk in the olive oil and a little freshly milled pepper. Taste and adjust the seasoning. Make the vinaigrette no more than a couple of hours before serving. Pick over the salad greens, discarding any tough outer leaves, or any that are wilted or blemished. (If you are using young head lettuces, trim the root ends with a sharp paring knife to free the leaves.) Fill a large basin with cold water and gently submerge the greens, allowing sand and grit to sink to the bottom. Lift the lettuces from the water and drain them in a colander, then dry them in a salad spinner. Wrap the leaves in clean cotton toweling and refrigerater in an airtight container. To serve, put the greens in a wide salad bowl and season with a small pinch of salt. Remove the garlic clove, whisk the vinaigrette, toss the greens lightly with just enough dressing to make the leaves glisten. (Your hands make the best salad-tossing tools.) Serve immediately with garlic toast or croutons. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 58723,"Ahi Tuna Tartar with Wasabi Caviar and Spicy Ginger Vinaigrette 1 pound sashimi grade Ahi tuna, finely diced 1/4 cup Sake and Sesame Marinade, recipe follows 1/4 teaspoon sesame seeds, toasted lightly 1/4 teaspoon black sesame seeds 1 avocado 1/2 cup diced pineapple 1/4 cup sesame oil 1/2 teaspoon chopped garlic 1/2 teaspoon chopped shallot 1/2 teaspoon fresh chopped ginger 1 cup sake (rice wine) 1/2 cup rice vinegar, unseasoned 1/4 cup soy sauce 1/3 cup brown sugar, or to taste Cornstarch slurry (3 tablespoons cornstarch and 1 tablespoon water, blended), to thicken Instructions: Place tuna, marinade and sesame seeds in mixing bowl. Stir and let marinate for 5 minutes. While marinating, assemble \tower\ base with avocado and pineapple. Top with marinated tuna and pack tightly. In a medium saucepan, heat sesame oil until smoking. Add the garlic, shallot, and ginger. Saute until garlic begins to change color. Deglaze pan with sake. Bring to a simmer and let reduce by half. Add vinegar, soy, and sugar. Return to a boil, blend and then strain into clean saucepan. Whisk in slurry and bring to a boil to thicken. Remove from heat. Chill before using. ","[Sauvignon Blanc, Pinot Gris, Riesling, Sparkling Shiraz]" 58724,"Portuguese Kale Soup 1 tablespoon olive oil 1 tablespoon finely chopped garlic 1/2 cup diced onions 1/2 diced turnips 1/2 cup diced carrots 1 bunch kale, stemmed and roughly chopped 6 ounces chopped chourico (spicy Portuguese sausage), or chorizo 3 bay leaves 2 tablespoons chopped fresh parsley leaves 2 tablespoons chopped fresh thyme leaves 6 cups beef stock 1 cup kidney beans 6 ounces diced tomatoes 10 ounces diced potatoes Instructions: In a large stock pot, heat the oil over medium-high heat. Add the garlic, onions, turnips and carrots and cook for 5 minutes. Add the kale, chourico, bay leaves, parsley and thyme and mix well. Add the beef stock, beans and tomatoes. Bring the soup to a boil, and then reduce the heat to low and simmer for 30 to 40 minutes. Meanwhile, in a medium saucepan, bring salted water to a boil and add the diced potatoes. Cook until tender, about 10 minutes. Drain the potatoes and add them to the soup. Remove the bay leaves and serve hot. ","[Rioja, Tempranillo, Garnacha, Pinot Grigio]" 58725,"Spring Peas With Dates and Walnuts Kosher salt 2 cups shelled fresh English peas or thawed frozen peas (about 10 ounces) 1 pound sugar snap peas, trimmed 1/4 pound snow peas, trimmed and thinly sliced 1 tablespoon extra-virgin olive oil 1 medium shallot, thinly sliced 1/4 cup chopped walnuts 1/4 cup chopped pitted dates Pinch of cayenne pepper 2 teaspoons walnut oil Instructions: Bring a large pot of salted water to a boil over high heat. Fill a large bowl with ice water. If using fresh English peas, add to the boiling water and cook until tender, about 1 minute. Add the snap peas and cook until bright green, about 2 minutes, then add the snow peas and cook 30 seconds. Drain the peas and plunge into the ice water to cool. Heat the olive oil in a large skillet over medium-high heat. Add the shallot and cook until soft, about 2 minutes. Add the walnuts, dates and cayenne and cook until the nuts are slightly toasted, about 1 more minute. Drain the peas, shaking off the excess water, then add to the skillet (if using frozen peas, add them here). Add 1 teaspoon salt and cook, stirring, until heated through, 3 to 5 minutes. Add the walnut oil and toss. Add more salt to taste. Photograph courtesy Anna Williams ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]

" 58726,"Grilled Peppered Beef Tenderloin with a Morel Mushroom Cabernet Sauce and Whipped Yukon Gold Potatoes 4 (10-ounce) tenderloin fillets 3 tablespoons cracked black pepper 1 tablespoon kosher salt Extra-virgin olive oil 2 ounces pure olive oil 16 ounces morel mushrooms 4 garlic cloves, minced 6 ounces cabernet sauvignon 6 ounces brown veal stock 2 tablespoons fresh thyme 4 tablespoons butter Salt and pepper 2 pounds peeled Yukon Gold potatoes 1/4 cup heavy cream 1 pound unsalted butter Salt and pepper Instructions: For the beef: Roll the fillet in salt and pepper. Massage meat with olive oil. Grill to desired degree of doneness.
For the mushroom sauce: In a skillet with oil, saute mushrooms until tender. Add garlic and allow to brown lightly. Deglaze skillet with cabernet and reduce by 3/4. Add veal stock and reduce by half. Add thyme and finish with butter. Season with salt and pepper. Keep warm until ready to serve. For the potatoes: Place potatoes in a stockpot with lukewarm water to cover, and bring to a boil. Reduce to a simmer and skim the foam off the top. Cook until tender.
In a saucepot, heat cream and butter while potatoes are cooking. Drain water from potatoes and put through a sieve, add butter and cream, and season with salt and pepper. Whip vigorously. Serve fillets with mushroom sauce and whipped potatoes. ","[Cabernet Sauvignon, Pinot Noir, Syrah, Barolo]" 58727,"Spicy Honey Butter 2 sticks good unsalted butter, at room temperature 2 tablespoons honey
1 teaspoon kosher salt
2 bird's eye chiles, seeded and diced very small
1 clove garlic, grated on a rasp grater Instructions: Whisk together the butter, honey, salt, chiles and garlic in a bowl. Using plastic wrap, form into a log and store in the freezer. ","[Chardonnay, Riesling, Gewrztraminer]" 58728,"Red Duck Curry 40 dried, long red chiles, rehydrated in hot water until soft 3 tablespoons chopped red onion 3 tablespoons chopped garlic 1 tablespoon chopped galangal 2 tablespoons chopped lemongrass 2 tablespoons chopped kaffir lime rind 1 coriander root 1/2 tablespoon ground cumin powder 1 tablespoon ground coriander powder 1 tablespoon shrimp paste 3 fresh long red chiles 1 cup cooking oil Red Duck Curry: 2 tablespoons cooking oil 4 tablespoons red curry paste 1 1/2 cups coconut milk 10 ounces boneless roasted duck, cut into bite-sized pieces 4 ounces apple eggplants 4 ounces pea eggplants 10 sweet Kris tomatoes, roughly chopped 4 pineapples, cut into chunks 4 lychees, fresh or canned 2 tablespoons fish sauce 1 tablespoon sugar 1 long red chili 1 1/2 ounces sweet basil leaves 6 kaffir lime leaves Steamed jasmine rice, for serving, optional Instructions: To prepare the Red Curry Paste: In a blender, combine all of the ingredients. Add a splash of water to help it blend easily. Blend until well mixed to a fine texture. Cook the paste in the oil until the paste is well cooked, about 7 to 10 minutes. Preparation for Red Duck Curry: Into a large saucepan over medium heat, add cooking oil and red curry paste and stir well. Add half of the coconut milk and gently stir. Add the duck, apple eggplant, pea eggplant, tomatoes, pineapple, and lychee. Bring to a boil and cook uncovered until vegetables are tender. Add the fish sauce and sugar to desired sweetness. Remove from heat and add the chili, basil, kaffir lime leaves and serve. This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results. ","[Syrah, GSM, Tempranillo, Barbera]

" 58729,"Sticky Toffee Date Cake 1 pound dates, pitted and chopped 2 teaspoons baking soda 8 ounces butter, softened 3/4 cup granulated sugar 4 eggs 1 teaspoon vanilla extract 2 1/2 cups all purpose flour 1 teaspoon salt 3 1/4 tablespoons baking powder 1/2 pound butter 1 cup brown sugar (8 ounces) 1/2 cup heavy cream 1 teaspoon vanilla extract Vanilla ice cream or whipped cream, for serving Instructions: Preheat the oven to 350 degrees F. Butter and flour two 9-inch-round cake pans or 20 muffin tins. Place the dates in large saucepan with 3 1/2 cups cold water. Bring to boil, stirring a little to break up the dates. Then leave to simmer for 1 minute before removing from the heat. Stir in the baking soda (which will cause the mixture to bubble up). Cream the butter and sugar together in a food mixer until pale and creamy. Add the eggs, one at a time, occasionally scraping down mixing bowl. Add the vanilla extract and then the flour and salt and mix briefly to give a lumpy dough. Next, add the warm date mixture in two batches. Scrape down the sides of bowl in between mixing. The dough will now be quite watery but don't worry! Finally add the baking powder (this will bubble up also). Pour the batter evenly into the two pans or muffin tins. Bake for about 30 to 40 minutes for cake pans and about 20 minutes for muffin tins. Test if they are cooked with a small knife or toothpick, it should come out clean when cakes are done. Meanwhile, to make the sauce, combine the butter, brown sugar, heavy cream and vanilla extract in a medium saucepan. Bring to boil and then reduce to simmer gently for a minute or two until thickened and well blended. When the cakes are done, poke little holes all over with toothpick, this will enable the sauce to be absorbed more easily. Pour the caramel sauce over cakes while both are still warm and leave to soak for about 10 minutes. Turn the cakes out upside-down onto serving plates (the bottom is the most sticky bit!). Serve with vanilla ice cream or whipped cream. ","[Chardonnay, Riesling, Moscato, Pinot Grigio]

" 58730,"Leftover Easter Candy Crispy Treats 4 tablespoons unsalted butter, plus more for the pan One 10-ounce bag mini marshmallows 1 teaspoon pure vanilla extract Kosher salt 6 cups crispy rice cereal, such as Rice Krispies 1 cup chopped sugar-coated marshmallow chicks, such as Peeps (about 8) 1 cup candy-coated mini chocolate eggs or other candy-coated chocolates 1/3 cup chopped chocolate bunnies (about one 1.5 ounce hollow bunny) Instructions: Line an 8-by-8-inch baking dish with a sheet of foil large enough to leave a 2-inch overhang on all sides. Grease the foil with 1 tablespoon of butter. Melt the remaining 4 tablespoons butter in a large pot over medium heat. Add the marshmallows, stirring occasionally until they melt completely, about 5 minutes. Remove from the heat and stir in the vanilla and a pinch of salt.
Working quickly, add the rice cereal and candy to the pot and stir with a rubber spatula until evenly coated. Transfer to the prepared baking dish and press into an even, compact layer. (Wet your hands to keep the mixture from sticking.) Let sit at room temperature until firm, about 30 minutes. Cut into 16 squares.
Store the treats at room temperature in an airtight container for up to 3 days. ","[Chardonnay, Moscato, Sauvignon Blanc, Pinot Grigio]" 58731,"Salty Watermelon Margarita Salad 6 cups chopped watermelon (cut into about 1-inch pieces) 3 /4 cup red wine vinegar Kosher salt and freshly ground black pepper 2 medium cucumbers, chopped into 1-inch pieces 1/2 cup olive oil 1 teaspoon lime zest and 1 tablespoon lime juice 1 teaspoon orange zest and 1 tablespoon orange juice 1 cup packed fresh basil leaves 4 ounces French feta, crumbled Instructions: Place the chopped watermelon in a large bowl and chill for 1 hour or up to overnight. Meanwhile, for the quick-pickle cucumbers: Combine 1/2 cup of the red wine vinegar, 1 teaspoon salt and freshly ground pepper to taste into a medium bowl, then whisk until the salt is fully dissolved. Add the chopped cucumbers and let sit for 1 hour, stirring occasionally. For the vinaigrette: Combine the olive oil, lime zest and juice, orange zest and juice, remaining 1/4 cup red wine vinegar, 1/2 teaspoon salt and freshly ground black pepper to taste in a small bowl, then whisk until emulsified. To assemble: Combine the watermelon, cucumbers, basil, feta and dressing\u202fin a serving bowl\u202fand\u202ftoss until mixed well. Add salt and pepper to taste. Chill at least 30 minutes before serving. ","[Ros, Sauvignon Blanc, Vermentino, Albari?o]" 58732,"Fried Green Tomatoes with Shrimp and Remoulade Sauce 3 cups vegetable oil 2 eggs 1 cup milk 10 ounces hot sauce (recommended: Crystal) 2 green tomatoes, 1/4-inch slices 1 cup all-purpose flour 2 cups Italian breadcrumbs 4 cups water 2 tablespoons dry crab boil seasoning 1 onion, sliced 1 lemon, sliced 2 ounces hot sauce (recommended: Crystal) 8 large shrimp, shell on 1/2 cup mayonnaise 1 ounce Creole mustard 1/2 ounce horseradish 1/2 ounce lemon juice 1 teaspoon Worcestershire sauce 2 slashes hot sauce (recommended: Tabasco) Shredded lettuce, for serving Instructions: For the tomatoes: Heat the oil in a deep frying pan or cast iron skillet to 350 degrees F. Beat the eggs, milk, and hot sauce in a shallow dish. Put the flour and breadcrumbs in 2 separate shallow dishes. Dip the tomato slices in the flour, then the egg wash, and then the breadcrumbs. Transfer to the oil and fry until golden brown, 1 to 2 minutes. Drain on paper towels and keep warm until ready to serve. For the shrimp: Bring the water to a boil and add the crab boil, onions, lemons, and hot sauce. Stir and add the shrimp. Boil until the shrimp turn pink. Peel. For the sauce: Combine the mayonnaise, mustard, horseradish, lemon juice, Worcestershire sauce, and hot sauce. To serve: Line a plate with shredded lettuce. Add 2 slices fried green tomatoes. Top each tomato with 1 boiled shrimp. Fill a squeeze bottle with the remoulade sauce and drizzle decoratively. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 58733,"Rocky Road Chocolate Mousse 6 ounces semisweet chocolate, chopped 1/2 cup sugar 3 tablespoons unsalted butter, softened 3 large eggs, separated 1/2 teaspoon cream of tartar 1/4 cup plus 2 tablespoons sugar 1/2 cup cold heavy cream 1/2 teaspoon vanilla extract 2 cups California red seedless grapes 1 brioche roll Extra-virgin olive oil 1 navel orange, cut into 1/4 -inch-thick slices 2 cups buttered popcorn, lightly salted 1 cup salted roasted cashews Fresh mint buds Fleur de sel Extra-virgin olive oil Instructions: Make the chocolate mousse. Put a medium mixing bowl in the refrigerator to chill. Bring about 1 inch of water to a simmer in a saucepan; put the chocolate and butter in a medium heat-proof bowl and set it over the pan, making sure that it doesn't touch the water. Stir with a wooden spoon until the chocolate is melted and the mixture is smooth. Remove the bowl from the heat and let the mixture cool slightly. Then whisk the egg yolks into the chocolate one at a time, beating until smooth after each addition. Set aside. In a separate bowl, whisk the egg whites until foamy. Add the cream of tartar and beat until soft peaks form. Gradually beat in the 1/4 cup sugar and continue beating until stiff peaks form. In the chilled mixing bowl, beat the heavy cream until it begins to thicken up. Add the remaining 2 tablespoons sugar and the vanilla, and continue beating until the cream holds soft peaks. Now combine the three mixtures: Stir a spoonful of the egg whites into the chocolate mixture to lighten it; then fold in the rest. Fold in the whipped cream, taking care not to overwork the mousse. Chill in the refrigerator for 1 to 2 hours.
Prepare the raisins. Reduce the oven temperature to 200 degrees F. Spread the grapes out on a roasting tray and bake them in the oven for 2 hours. Remove and set aside to cool.
Toast the brioche. Preheat the oven to 350 degrees F. Thinly slice the brioche roll, place the slices on a sheet tray, and drizzle them with olive oil. Bake in the oven until golden brown, 7 to 8 minutes. Set aside and allow to cool.
Candy the orange slices. In a medium saucepan, combine the sugar and 1 1/2 cups of water and bring to a boil over high heat. Add the orange slices and return to a boil. Then reduce the heat to medium and simmer, turning the oranges occasionally, until the liquid has reduced to a thin syrup and the oranges have turned translucent, about 25 minutes. When done, the orange slices will be tender and the sauce will be thick like a glaze. Transfer the oranges to a tray lined with waxed paper and allow to cool.
To assemble the rocky road, smear chocolate mousse on the center of each plate. Top with raisins, popcorn, cashews, and brioche toast. Garnish with mint buds and orange slices, and season with fleur de sel and olive oil. ","[Chardonnay, Pinot Grigio, Riesling, Sparkling wine]" 58734,"Tuna, Tomatoes and Spaghetti 1 small minced clove of garlic 1/4 cup olive oil 14 to 16oz can chopped plum tomatoes (with juice) 2 (6oz) cans tuna packed in oil, drained 12 ounces cooked spaghetti 1/4 cup chopped Italian parsley Salt and freshly ground pepper Instructions: Heat garlic in oil until lightly golden. Add tomatoes and their juices and heat for 20 minutes over low heat until tomatoes are really tender and almost melted. Crumble tuna into smaller pieces and add to tomato sauce. Simmer just to warm the tuna through; you don't want to boil the tuna. Transfer spaghetti to serving bowl and mix in tuna, tomatoes, parsley; and salt & pepper. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 58735,"Blackberry Burst 1/2 lemon 1 oz. blackberry puree 1/2 oz. simple syrup ginger ale lemon wedge Instructions: Fill a shaker half full of ice. Combine the juice from half a lemon, 1 oz. blackberry puree and 1/2 oz. simple syrup. Shake and strain over ice in a Champagne flute. Top it off with ginger ale and garnish with a lemon wedge. ","[Chardonnay, Riesling, Gewrztraminer]" 58736,"Orecchiette al Ragu di Braciole (Pasta with Beef Ragu and Braciole) 6 beef cutlets (beef top round sliced thin into cutlets) 1/2 cup grated pecorino, plus more for serving 4 tablespoons chopped fresh parsley 6 cloves garlic, finely chopped Kosher salt and freshly ground black pepper Olive oil
5 ounces beef stew meat, cubed, such as chuck 1 carrot, finely chopped 1 red onion, finely chopped 1 cup red wine One and a half 24-ounce jars passata di pomodoro (tomato puree) 5 bay leaves 1 pound orecchiette pasta Instructions: Pound the beef cutlets 1/4-inch thin. Add the cheese, parsley and garlic to a small bowl and toss. Divide evenly over each cutlet. Roll up each cutlet and tie with butcher's twine to secure and to make a roll. Sprinkle each roll with salt and pepper. Heat 2 tablespoons olive oil in a large, heavy-bottomed Dutch oven over medium-high heat. Add the beef rolls and the cubed beef and brown on all sides. Remove to a plate once browned. Add a touch more olive oil to the pan and add the carrots and onions and saute until tender. Add the wine and simmer for a minute or so, and then scrape up the browned bits on the bottom of the pan. Stir in the passata and bay leaves. Bring to a simmer, add the beef back into the pot and cover with a lid. Cook on low until thick and the meat begins to fall apart, flipping the rolls occasionally, 2 1/2 to 3 hours. (If too dry, add a half cup of water; if too loose, remove the lid to finish thickening).
Bring a large pot of salted water to a boil. Add the orecchiette, cook until al dente and drain.
Remove the bay leaves and discard from the sauce. Carefully remove the braciole to a cutting board and cut off the butcher's twine. Slice the beef rolls into rounds. Add the pasta to the sauce and toss all together. Serve on a large platter and top with the braciole rounds and sprinkle with lots of pecorino cheese. ","[Barolo, Barbaresco, Chianti, Dolcetto]" 58737,"Lamb Burgers with Charred Tomatoes and Feta 1 teaspoon ground cumin 1 teaspoon ground coriander
1/2 teaspoon dried oregano
1/2 teaspoon smoked paprika
1/2 teaspoon red pepper flakes
1/4 teaspoon ground cinnamon
Kosher salt
1 pound ground lamb
Vegetable oil, for brushing the grill grates 4 brioche buns, sliced in half through the middle
Tztaziki Spread (see recipe below) Charred Tomatoes and Feta (see recipe below) 1 Persian cucumber 1 cup sour cream
1 tablespoon chopped fresh dill fronds
1 teaspoon fresh lemon juice
Kosher salt
1 cup cherry tomatoes 1 small red onion, cut into 1/3-inch-thick rings
1 tablespoon extra-virgin olive oil, plus more for brushing grill grates Kosher salt
1/2 cup crumbled feta
Instructions: Add the cumin, coriander, oregano, paprika, red pepper flakes, cinnamon and 1 1/2 teaspoons salt to a small bowl and stir to combine. Add the ground lamb to a large bowl and break up slightly with a fork. Add the spice mixture to the lamb and using clean hands, mix the meat so the spice mixture is evenly dispersed. Form the meat into 4 equal size patties to fit the size of the buns. Brush the grates of an outdoor grill with oil and preheat to medium-high. On one side of the grill add the burgers and cook until the internal temperature is 145 degrees F, about 4 minutes per side. Remove the burgers to a plate. Once you remove the burgers, place the buns, cut side- down on the grill to lightly toast, about 2 minutes. To assemble burgers: Lay buns on a clean work surface, cut side-up. Spread the Tzatziki Sauce evenly on the top and bottom halves of the buns. Place a patty on each of the bottom buns and top with Charred Tomatoes and Feta. Place the top buns on and serve. Grate the cucumber on the large holes of a box grater. Using clean hands, squeeze as much liquid as possible out of the cucumber. Add it to a small bowl and stir in the sour cream, dill, lemon juice and 1/4 teaspoon salt. Refrigerate in an airtight container for up to 3 days. Add the tomatoes to a large bowl and place the onions on top. Add the olive oil and 1/4 teaspoon salt and, using clean hands, rub the onions so they are coated in olive oil, but try to keep them intact in their rings. Lay the onions on a plate or rimmed baking sheet. The residual salt and oil will have dripped down to the tomatoes, so give them a slight toss to coat them. Skewer the tomatoes on a metal or wood skewer. This will help them not fall through the grates of the grill. (If using a wood skewer then be sure to soak in water for 30 minutes before using.) Brush the grates of an outdoor grill with oil and preheat to medium-high. Add the onions and tomatoes and grill until the onions are charred in places and the tomatoes are slightly bursting, about 2 minutes per side. Remove the onions and tomatoes and add to a medium bowl. Using kitchen shears, roughly cut up the onions and tomatoes. Add the crumbled feta and toss to combine. Refrigerate in an airtight container for up to 3 days. ","[Syrah, Grenache, Tempranillo, Barbera]" 58738,"Brie, Bacon and Cayenne Pear Bite 1 pear 4 ounces Brie
1/4 cup crumbled cooked bacon Cayenne, for sprinkling Instructions: Cut the pear into 1/2-inch-thick slices and top with the Brie, bacon and a sprinkle of cayenne. ","[Chardonnay, Sauvignon Blanc, Riesling]" 58739,"Mudslide Pie 1/3 cup coffee liqueur, such as Kahlua 1/3 cup Irish cream liqueur, such as Baileys Irish Cream 1/3 cup vodka Nonstick cooking spray, for coating the pie plate 2 tablespoons chocolate-covered espresso beans (about 16 beans) 2 tablespoons sugar 20 chocolate wafer cookies 4 tablespoons unsalted butter, melted 1 cup prepared hot fudge sauce 2 pints coffee ice cream 2 tablespoons light corn syrup 2 teaspoons unsweetened cocoa powder 1 cup heavy cream Instructions: For the mudslide cocktail blend: Whisk together the coffee liqueur, Irish cream liqueur and vodka. Set aside. For the chocolate cookie crumb crust: Preheat the oven to 350 degrees F. Coat a 9-inch pie plate generously with cooking spray. Pulse the espresso beans and sugar in a food processor until finely ground. Add the chocolate wafers and pulse until finely ground. Add the melted butter and pulse until the crumbs are moist. Press the crumb mixture into the bottom and up the sides of the prepared pie plate. Bake until set, about 8 minutes (if the crust puffs up at all, it can be pushed down with the back of a spoon). Let the crust cool completely on a wire rack. For the mudslide fudge and filling: Warm the fudge sauce in the microwave on high until pourable, about 1 minute. Whisk in 3 tablespoons of the mudslide cocktail blend; set aside. Set the ice cream out at room temperature for 5 minutes. Quarter the ice cream pints with a large serrated knife, peel off the packaging and place the ice cream in a blender. Add 1/2 cup plus 2 tablespoons of the mudslide cocktail blend and process until it forms a very thick milkshake. Immediately pour it over the cooled crust and transfer the pie to the freezer for 15 minutes. Cover the top of the pie with the mudslide fudge using an offset spatula. Cover the pie with plastic, return it to the freezer and freeze until set, at least 6 hours or overnight. For the whipped cream: Beat the corn syrup, cocoa and the remaining 3 tablespoons mudslide cocktail blend in the bowl of a stand mixer fitted with a whisk attachment on medium until smooth. Add the heavy cream, increase the speed to medium-high and beat until stiff peaks form. Transfer the whipped cream to a pastry bag fitted with a large star tip, pipe it onto the pie to decorate and return the pie to the freezer until ready to serve. ","[Chardonnay, Merlot, Cabernet Sauvignon, Pinot Noir]" 58740,"Pineapple Sauce 1 1/2 ounces oil 1/2 cup chopped green onions
35 grams salt
1 teaspoon pepper
1 cup pineapple jelly
1 cup plum sauce
1/2 cup Sriracha 1 pineapple, cubed (about 2 pounds) 20 ounces pineapple juice
Instructions: In the pan heat the oil over high heat and add the green onions. Cook for 5 minutes, then add the salt and pepper and stir for a few seconds. Add the pineapple jelly and plum sauce cook for a couple of minutes and stir in the Sriracha. Stir and slowly drop all but 1 cup of the pineapple chunks (be careful of the splash-- it burns) into the pan. Cook for 5 minutes then remove the pan from the heat and let cool. Remove the cooked pineapple from the pan and put into a blender with the pineapple juice and 8 cups water, and grind until the pineapple chunks disappear. Pour the pineapple mixture and the sauce from the pan into a bowl and mix well. Thinly slice the reserved pineapple and mix into the bowl. Use this sauce on pork or as a marinade for grilled shrimp. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 58741,"Original Ranch Spinach Dip 1 (1 oz.) packet Hidden Valley? Original Ranch? Dips Mix 1 (16 oz.) container sour cream 1 (10 oz.) package frozen spinach chopped, thawed, well drained 1 (8 oz.) can water chestnuts drained and chopped 1 round loaf French bread assorted, fresh vegetable sticks cut up for dipping Instructions: Stir together dips mix, sour cream, spinach and water chestnuts. Chill 30 minutes or until just before serving. Cut top off the bread and remove center (using firm bread pieces as dippers). Fill bread bowl with dip. Serve with cubed bread and vegetables. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 58742,"Steak-Joint Chicago Cheesesteaks 1 tablespoon plus 2 teaspoons vegetable oil 2 8-ounce bone-in rib-eye steaks, at room temperature Granulated garlic, to taste Kosher salt and freshly ground pepper 3/4 cup ricotta cheese 1/2 cup shredded white cheddar cheese (about 2 ounces) 1/2 cup shredded provolone cheese (about 2 ounces) 1 medium onion, halved and sliced 4 fresh crusty sub rolls, hinged
1 cup jarred or homemade hot giardiniera, finely chopped in a food processor (see below) Instructions: Heat a little canola oil in a cast-iron skillet over high heat until very hot. Sprinkle both sides of the rib eyes with granulated garlic, salt and pepper. Lower the heat to medium-high and place the rib eyes in the skillet without overcrowding. Sear the rib eyes until well browned, about 4 minutes. Flip the rib eyes and cook until medium/medium-rare, about 4 minutes. Set aside, loosely cover with foil and let rest. Mix the ricotta, Cheddar and provolone in a bowl and reserve. Heat the vegetable oil in a large nonstick skillet over medium heat. Add the onions and sprinkle with salt and pepper. Sweat the onions until soft and slightly golden in color, about 10 minutes. Set aside. Thinly slice the rib eyes and set aside. Divide the onions in 4 piles. Top each pile with a quarter of the cheese mixture, a quarter of the rib eye and an open roll. Let the cheese melt and toast until everything is gooey. Scoop up with a spatula, flip right-side-up and top each with the giardinera. Serve. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 58743,"Sausage and Bacon Hash with Baked Tomatoes 1 tablespoon olive oil, to lightly coat the pan 1 pound loose breakfast sausage
4 slices bacon, chopped
1 large yellow onion, chopped
1 green bell pepper, chopped
1 pound Yukon Gold potatoes, cut into 1-inch cubes
Salt and pepper Hot sauce, for serving
4 plum tomatoes, halved lengthwise 1 cup panko breadcrumbs
1/2 cup pecorino, grated 2 tablespoons olive oil
1 tablespoon fresh parsley, chopped
1 clove garlic, minced
Pepper Instructions: Preheat the oven to 400 degrees F. For the hash: Heat the olive oil in a large, shallow braising pot over medium-high heat. Add the sausage and bacon, and cook until slightly brown, using the back of a wooden spoon to break up the sausage, about 5 minutes. Lower the heat to medium and add the onions, peppers, potatoes and some salt and pepper. Cook for about 10 minutes. For the tomatoes: With a spoon, scoop out and discard some of the pulp and seeds from the tomatoes. In a medium bowl, add the panko, pecorino, olive oil, parsley, garlic and pepper to taste; mix to combine, then spoon into the tomatoes. Nestle the tomatoes in the hash, transfer to the oven and bake until golden brown, about 15 minutes. Serve with hot sauce. ","[Chianti, Tempranillo, Garnacha, Zinfandel]" 58744,"Grilled Lobster Smothered in Basil Butter 1 pound unsalted butter 1/2 cup basil chiffonade Salt and freshly ground pepper to taste 4 (2 1/2 pound) whole lobsters 2 tablespoons olive oil Instructions: Combine the butter, basil, and salt and pepper to taste in a food processor and blend until smooth. Pack the mixture into a medium ramekin, cover with plastic wrap and refrigerate for at least 30 minutes. Split the lobsters in half lengthwise. Bring the knife down through the tail, making sure to cut just through the meat and to leave the shell connected. Lay the lobster open, leaving the two halves slightly attached. Pull off claws and legs from the lobsters and crack them slightly with the knife handle. Place the claws and legs on the grill over medium-low heat and cover with a pie pan. Cook them for 5 to 7 minutes per side. Brush the lobster bodies with the oil and season with salt and pepper to taste. Place them fleshside down on the grill over medium heat. Grill 8 to 10 minutes Remove the lobsters and slather with the basil butter. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 58745,"Green Bean Salad with Candied Quince and Fried Shallots 2 cups heavy cream 2 1/3 cups sugar 1 pound haricots verts or green beans (preferably blue lake beans), trimmed 1/2 pound garlic, peeled (about 8 heads) 2 cups fresh lemon juice 3 quinces, peeled and cubed (about 4 cups) 3 shallots 1 1/2 cups buttermilk Vegetable oil, for frying 1 cup all-purpose flour Kosher salt Instructions: Bring a large pot of salted water to a boil. Fill a large bowl with ice water. Add the haricots verts to the boiling water and cook until al dente, about 2 minutes; drain and transfer to the ice water to cool, about 5 minutes. Drain again, shake off any excess water and drain on paper towels. Set aside.
Combine the garlic and cream in a small saucepan. Bring to a simmer over medium-low heat and cook until reduced by two-thirds, about 25 minutes. Transfer to a blender and puree until smooth; let cool.
Meanwhile, bring the sugar and lemon juice to a boil in a medium saucepan over medium-high heat. Add the quince pieces, reduce the heat to low and simmer until they're tender but still hold their shape, about 30 minutes. Let cool slightly, then strain the quinces.
Slice the shallots into 1/4-inch-thick rounds using a mandoline; separate the pieces into individual rings. Soak the shallots in the buttermilk, 30 minutes. Heat 2 inches vegetable oil in a heavy-bottomed skillet over medium-high heat until a deep-fry thermometer registers 350 degrees F. Drain the shallots and dredge in the flour, then add to the hot oil and fry until golden brown, about 4 minutes. Drain on paper towels. Season with salt.
Spoon the garlic cream onto 6 small plates. Top with the haricots verts, fried shallots and a spoonful of candied quince. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 58746,"Peppered Pork and Parmesan Flatbread Sandwiches 3/4 teaspoon active dry yeast Pinch of sugar
3 tablespoons extra-virgin olive oil, plus more for oiling 1 1/2 teaspoons salt
3 1/4 cups bread flour
1/2 teaspoon sugar Fine sea salt
One 3 1/2-pound pork loin roast, fat cap left on
3 tablespoons black peppercorns
5 tablespoons butter
6 cloves garlic, finely grated
3 tablespoons apple cider vinegar
2 tablespoons chopped fresh thyme
2 tablespoons canola oil
1 cup mayonnaise, such as Kraft Homestyle 6 tablespoons extra-virgin olive oil
Pinch of salt
1/2 teaspoon freshly ground black pepper
1 clove garlic, finely grated
Zest and juice of 1 lemon (2 tablespoons juice) 3 ounces Parmesan, shaved thinly
2 cups arugula
Instructions: For the flatbread: Combine the yeast, sugar and 1/4 cup lukewarm water in a small bowl and let the yeast puff up and proof. Pour the yeast mixture into a large bowl and add 1 cup lukewarm water, the oil and salt. Add 1 cup of the flour and whisk until smoothly combined. Switching to a wooden spoon, add the rest of the flour and stir until you have a soft dough. Rub the dough with a bit more oil, press a square of plastic wrap to its surface and let it rise at room temperature until doubled in size, about 1 hour. Punch down the dough, transfer it to an oiled plastic bag and let it proof in the refrigerator at least 4 hours or as long as 3 days. For the peppered pork loin: To give the roast a quick cure for added flavor, stir together the sugar and 1/2 teaspoon salt, rub the mixture all over the roast and refrigerate for 1 hour or as long as overnight. Preheat the oven to 375 degrees F. Blot the roast dry. Crush the peppercorns with a mortar and pestle (or in a spice-devoted coffee grinder) to a medium-coarse texture. (Some will be finely ground, but you want the larger pieces to resemble cracked pepper.) Rub the pepper into the meat, saving what doesn't stick for the marinade. Heat a small saucepan over medium-low heat, and add the butter and garlic. Cook until the butter bubbles; add the vinegar, thyme and remaining black pepper, and remove from the heat. Sprinkle the pork with 1 teaspoon salt. Heat an ovenproof skillet large enough to fit the pork roast over high heat and add the oil. Brown the meat quickly on all sides. Brush the meat generously with some of the pepper mixture, put the skillet in the oven and roast for 10 minutes. Remove the skillet, roll the roast to another side and baste it with more of the pepper mixture. Continue to roast the meat, removing it from the oven every 10 minutes or so to flip and mop, until an instant-read thermometer inserted in the center of the roast reads 145 degrees F, about 50 minutes total. Transfer the meat to a platter and let it rest for at least 10 minutes, rolling the pork around to sop up its exuded juices. Refrigerate the pork until using. (The pork could also be sliced and served hot at this point.) For the doctored aioli: Stir together the mayonnaise, olive oil, salt, pepper, garlic and lemon zest and juice in a medium bowl. Refrigerate until using. Heat a grill over high heat. Generously oil a baking sheet. Divide the flatbread into eight portions on the baking sheet. Press the dough into thin rounds, about 8 inches in diameter. Grill the breads over medium-high heat, closing the lid right after putting them on and flipping and turning to avoid any flare-ups. Each flatbread will take about 2 minutes to cook. Slice the pork very thinly. Spread some aioli across the flatbreads and pile some pork on one side of each. Top with shaved Parmesan and a handful of arugula. Fold the sandwiches in half and pile them on a platter for serving. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Gavi]" 58747,"Gluten-Free Sugar Cookies 1 stick (8 tablespoons) unsalted butter, at room temperature 1/2 cup granulated sugar
1 large egg
One 5.1-ounce package instant vanilla pudding mix (about 3/4 cup)
3/4 cup rice flour
1/4 cup coconut flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon kosher salt
Colored sanding sugar, unsweetened cocoa powder, or confectioners' sugar, for coating, optional
Instructions: Preheat the oven to 350 degrees F. With an electric mixer on high speed, beat the butter and sugar until very light and fluffy (it will be almost white), about 5 minutes. Reduce the speed to medium, add the egg and beat until fully incorporated, about 1 minute. Reduce the speed to low and slowly add in the pudding mix, rice flour, coconut flour, baking powder, baking soda and salt. Beat until the dough comes together, 1 to 2 minutes. For rolled cookies: Form the dough into a disk, wrap in plastic wrap and refrigerate until firm, about 1 hour and up to 12 hours. Line a baking sheet with parchment. Pinch off 12 small pieces of dough and roll each one into a ball. Roll each ball in colored sanding sugar, cocoa powder or confectioners' sugar to coat, if using. Place 2 inches apart on the prepared baking sheet and refrigerate until firm, about 30 minutes.
Bake the cookies until the cookies are slightly cracked on top and lightly golden brown on the bottom, 18 to 20 minutes. Let sit on the baking sheet for 2 minutes, then transfer to a wire rack to cool completely, about 1 hour.
For cutout cookies: Divide the dough in half and form into 2 disks. Wrap each in plastic wrap and refrigerate until firm, about 1 hour and up to 12 hours. Place each disk between two pieces of parchment and roll to 1/8-inch thick. Refrigerate until firm, about 30 minutes. Line a baking sheet with parchment. Cut out cookies into desired shapes with cookie cutters. Place 2 inches apart, on the prepared baking sheet and refrigerate until firm, about 30 minutes.
Bake until the cookies are set and lightly golden brown on the bottom, 8 to 9 minutes. Let sit on the baking sheet for 2 minutes, then transfer to a wire rack to cool completely, about 30 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling, Ros]" 58748,"Easy Pimento Cheese 1/2 pound Cheddar cheese, shredded (recommended: Colby) 1/2 pound Pepper Jack cheese, shredded One 4-ounce jar diced pimentos, plus 2 tablespoons juice 1/2 red onion, diced 1 cup mayonnaise 3 cloves garlic, finely minced 1 teaspoon hot smoked paprika 1/2 teaspoon ground celery seed Salt and freshly ground black pepper 1 loaf white sandwich bread, sliced into diagonal pieces Instructions: In a medium bowl, combine cheeses, pimentos and pimento juice, onion, mayonnaise, garlic, paprika, and celery seed. Mix well and season with salt and pepper, to taste. Refrigerate until ready to serve. Transfer the cheese spread to a serving bowl and serve with the bread. ","[Chardonnay, Sauvignon Blanc, Riesling, Gouda]" 58749,"Apache Fry Bread 4 cups all-purpose flour 1/4 cup baking powder 1 tablespoon salt 3 cups water 5 pounds lard Chili powder, honey or powdered sugar, for garnish Instructions: Mix flour, baking powder, and salt together in a large bowl. Slowly add in the water, a little at a time, using a fork to blend until the mixture forms into dough. Knead the dough until all the lumps are gone about 5 minutes. Cover with plastic wrap and let the dough rest about 1 hour. Meanwhile, melt the lard in a Dutch oven over high heat. When it just begins to smoke, drop a small piece of dough into the oil. If it quickly rises to the top, the oil is hot enough to begin frying. Take a piece of dough and roll it into a golf ball-sized ball. Stretch the dough into a disk-like shape as you would a pizza dough. When you have a piece ready to go, carefully place the dough into the oil and let it brown on 1 side about 1 1/2 minutes and then turn it over to brown the other side for another 1 1/2 minutes. Remove the fry bread from the oil and let it drain on paper towels until cool. Enjoy fry bread by sprinkling it with chili, honey, or powdered sugar. ","[Rioja, Tempranillo, Garnacha, Barbera]" 58750,"Naan Bread 2 teaspoons salt 8 cups all-purpose flour 1 teaspoon baking powder 2 tablespoons sugar 1 cup whole milk 2 eggs 8 tablespoons grapeseed oil, divided Cold water, if needed Instructions: Sift the salt, flour and baking powder into a large bowl. In another bowl, mix the sugar, milk, eggs and half of the oil together. Pour the milk mixture into the center of the flour mixture and knead together. If it's a little dry add a little cold water. The dough should be soft and pliable. Add the remaining oil and knead again, then cover for 15 minutes. After 15 minutes knead the dough once again. Cover and set aside for 2 to 3 hours. About half an hour before the naan is needed, preheat the oven to 500 degrees F and put a lightly greased pizza stone into the oven. Divide the dough into balls and allow to rest for 5 minutes. Then shape them into flattened ovals and put on top of the baking stone. Bake the dough until puffed and is cooked through, about 8 to 10 minutes depending on thickness. Remove from the stone to a serving platter and serve hot. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 58751,"Best Old-Fashioned Mashed Potatoes for a Crowd 4 pounds russet potatoes, scrubbed Kosher salt 1 1/2 cups buttermilk 1 pound (4 sticks) unsalted butter, diced Freshly ground black pepper Instructions: Put the potatoes in a large saucepan, cover with cold water by about 1 inch and add 2 tablespoons salt. Bring to a boil, uncovered, over high heat, and then reduce the heat to medium-high and simmer briskly until fork tender, about 45 minutes. Drain the potatoes, reserving 1/2 cup of the water. Quarter the potatoes and pass them through a food mill or ricer back into the pan. (Peel them first if you are using a ricer). When the potatoes are almost done, heat the buttermilk in a small saucepan over medium-high heat to just under a simmer. Set aside; it will separate and look curdled but don't worry, it will mix in fine. Fold the buttermilk and reserved cooking water into the potatoes over low heat. Then fold in the butter a handful of pieces at a time until fully incorporated. Season with salt and pepper. Serve hot. ","[Chardonnay, Riesling, Cabernet Sauvignon, Merlot]" 58752,"Chicken, Mushroom and Wild Rice Casserole 5 cups chicken broth 4 tablespoons unsalted butter
2 large shallots, finely diced
10 ounces cremini mushrooms, bottoms of stems trimmed, and quartered
1 clove garlic, minced
1/2 cup dry sherry
One 8-ounce bag uncooked cultivated wild rice, washed and drained
6 large sprigs fresh thyme, tied into a bundle, plus more for garnish if desired
1 bay leaf
2 teaspoons ground coriander
2 teaspoons kosher salt, plus more to taste
2 teaspoons freshly ground black pepper, plus more to taste
4 small to medium (6 1/2 to 7 1/2 ounces each) boneless, skinless chicken breasts
1 tablespoon extra-virgin olive oil
1/2 cup dried cranberries
1 small lemon, sliced into 1/4-inch-thick slices
1 tablespoon chopped fresh parsley, optional
Instructions: Preheat the oven to 350 degrees F. Heat the broth in a medium saucepan until simmering. Melt the butter in an oven-safe braiser (or large cast-iron skillet with a lid or 4-quart saute pan with a lid) over medium-high heat. Add the shallots and mushrooms, tossing to coat in the butter, and cook, stirring once or twice, until golden, about 5 minutes. Stir in the garlic and cook until fragrant, 1 to 2 minutes. Add the sherry, allowing the pan to deglaze. Add the rice and allow it to toast and soak in the flavors of the pan. Add about 4 cups of the hot broth to the pan. Add the thyme and bay leaf. Cover the braiser and place it in the oven to bake until the rice is almost cooked, 1 hour to 1 hour and 15 minutes. Meanwhile, in a small bowl, mix together the coriander, salt and pepper. Brush the chicken with the olive oil, then dust all over with the seasoning. Set aside. Fluff the rice with a fork and check on doneness. It should still have some chew with some grains just starting to pop open. Stir in the cranberries. Add the remaining hot broth to keep the dish brothy. Add the chicken breasts to the braiser, laying them at an angle so that most of the chicken is submerged in the rice. Shingle the lemon slices in between the chicken breasts. Cover and bake for 20 to 25 minutes. Uncover and continue to cook until the chicken registers an internal temperature of 165 degrees F, about another 10 minutes. Top with the parsley or thyme before serving. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 58753,"Michele Albano's Maple Pumpkin Pie with Pecan Streusel 1 1/4 cups all-purpose flour, plus more for dusting 1/2 teaspoon fine salt 1/2 cup solid vegetable shortening, very cold 1 to 2 tablespoons heavy cream, for brushing 3/4 cup pecans, toasted and chopped 1/4 cup firmly packed dark brown sugar 2 tablespoons all-purpose flour 1/2 teaspoon ground cinnamon 2 tablespoons unsalted butter, diced, cold 2 cups pumpkin puree, preferably fresh 2 tablespoons all-purpose flour 1/3 cup firmly packed dark brown sugar 1/2 teaspoon ground nutmeg 1/2 teaspoon ground cinnamon 1/2 teaspoon fine salt 1 1/4 cups heavy cream 1 cup Grade B maple syrup 3 large eggs, beaten Maple Whipped Cream (recipe follows), for serving 2 cups heavy cream 1/3 cup confectioners' sugar 1 teaspoon pure vanilla extract 1/2 cup Grade B maple syrup, or to taste Instructions: To make the crust, combine the flour and salt in a medium bowl and mix well. Break up the shortening and toss it with the flour mixture to coat. Using a pastry blender or your fingertips, mix the ingredients together until the dough forms coarse crumbs. Add 3 to 4 tablespoons ice-cold water, 1 tablespoon at a time, until the dough easily forms a ball that can hold itself together. Cover in plastic wrap and refrigerate for at least 30 minutes and as long as overnight. While the dough is resting, make the streusel: Toss the pecans with the brown sugar, flour, and cinnamon in a medium bowl. Add the butter, and using a pastry blender or your fingertips, work in until you have small clumps. Set aside. Preheat the oven to 425 degrees F. Sprinkle flour generously over a hard surface and roll the dough out with a rolling pin until it forms an 11-inch round. Fold the round in half, place it in a 9-inch pie plate, and then unfold the dough to completely cover the pie plate with a bit of an overhang. Tuck the overhang under to make a double-thick rim, and then use your fingers to crimp the edges of the pie shell. Brush the heavy cream over the crimped edges, and refrigerate until the filling is complete. To make the filling, mix the pumpkin, flour, brown sugar, nutmeg, cinnamon, and salt together with an electric mixer on medium speed until smooth, scraping the sides of the bowl well. Add the heavy cream and maple syrup, scraping the bowl several times while mixing. Mix in the beaten eggs. Pour the filling mixture into the pie shell, and bake for 15 minutes. Then lower the oven temperature to 350 degrees F and bake until the filling is almost firm, about 30 minutes. Remove the pie from the oven and sprinkle the pecan streusel over the top, covering the pie completely. Return the pie to the oven and bake until the filling is just a bit wobbly in the middle and the pecan streusel is golden, 10 to 15 minutes. The total baking time should be 55 to 60 minutes. Cool the pie on a wire rack. The pie is best served at either at room temperature or cold. Before serving, garnish the pie with the Maple Whipped Cream. Place the metal bowl of an electric mixer in the freezer to chill for at least 15 minutes. Combine the cream, confectioners' sugar, and vanilla in the chilled bowl, and beat on high speed until the mixture thickens. Add the maple syrup and beat on high speed until the cream holds firm peaks. ","[Chardonnay, Riesling, Pinot Grigio, Sparkling wine]

Note: The wine pairing suggestions are based on general guidelines and may not be suitable for everyone's personal taste preferences. It's important to consider individual factors such as flavor profiles, acidity levels, and tannins when selecting a wine to pair with a particular dish." 58754,"Basil Poached Shrimp 5 pounds shrimp, raw peeled and deviened 2 lemons cut in 1/2 2 cups white wine 1 parsley sprig 10 white peppercorns Salt and freshly ground black pepper Water Ice water (to shock the shrimp) Basil pesto, recipe follows Instructions: Put the shrimp, lemons, white wine, parsley, and peppercorns in a large pot. Season with some salt and cover with cold tap water. Bring to a boil. As soon as the shrimp reaches a boil remove from the heat, strain the water, and plunge the shrimp into the ice water to stop the cooking. Allow the shrimp to chill for about 10 minutes. After shrimp are cooled strain the water and toss the shrimp with the pesto, season with salt and pepper, to taste. 2 cups basil leaves 1 tablespoon toasted pine nuts 1 cup extra-virgin olive oil 1 teaspoon chopped garlic Salt and freshly ground black pepper Put all ingredients in a food processor and pulse a few times to blend the pesto. Do not blend until completely smooth, leave it a little rough. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 58755,"Amish Potato Salad 1 1/2 pounds russet potatoes, peeled and diced into 3/4-inch cubes Kosher salt 3 tablespoons apple cider vinegar 2 tablespoons sugar 1 tablespoon yellow mustard 1/4 teaspoon celery seed 3 large hard-boiled eggs 1/3 cup mayonnaise 1/4 cup diced celery (about 1 stalk) 2 tablespoons finely chopped white onion 1 tablespoon sweet pickle relish Instructions: Place the potatoes into a pot and cover with cold water by 1 inch. Season generously with salt. Bring to a boil, then lower the heat to medium and continue to cook until the potatoes are tender, about 5 minutes. While the potatoes are cooking, begin the dressing. Combine the vinegar and sugar in a small microwave-safe bowl. Cook until the sugar has dissolved, about 30 seconds. Add the mixture to a food processor along with the mustard, celery seed and the yolk of 1 of the hard-boiled eggs. Pulse until combined. Drain the potatoes and add to a large bowl. Toss together with 2 tablespoons of the dressing and reserve the remaining dressing in the food processor. Chill the potatoes in the refrigerator for 30 minutes. Finish the dressing by adding the mayonnaise, 1/2 teaspoon salt, remaining 2 eggs plus the egg white and 1 cup of the potatoes, reserving the remaining potatoes for the salad. Process until smooth yet with some texture remaining. Mix the reserved potatoes with the dressing along with the celery, onion and relish. Taste for seasoning. ","[Chardonnay, Riesling, Sauvignon Blanc, Pinot Grigio]" 58756,"Fruit Crisp Topping 1 1/4 cups flour 1/2 cup rolled oats 1/2 cup brown sugar 1/2 teaspoon ground cinnamon 1/4 teaspoon salt 12 tablespoons (1 1/2 sticks), butter chilled and cut into small pieces 1/2 cup nuts, coarsely chopped and toasted Fruit Crisp Variations, recipes follow Instructions: In a large mixing bowl, mix the flour, brown sugar, cinnamon, and salt. With a food processor, pastry blender or your fingers, work the butter into the flour mixture just until it comes together and large clumps form. Fold nuts into the mixture. Chill until ready to use. Cook's Note: Crisp topping can be refrigerated up to a week or frozen for up to 2 months. Fruit Crisp Variations: Strawberry-Rhubarb Crisp: Chop 2 pounds rhubarb into 1/2-inch thick slices. Combine with 1 pound quartered strawberries, 1/3 cup sugar and 1 tablespoon fresh lemon juice. Allow mixture to macerate for 20 minutes before transferring to a baking dish and topping with crisp topping. Raspberry-Peach Crisp: Peel 5 large peaches and slice into wedges. Combine with 1 1/2 cups raspberries, 1 teaspoon fresh orange zest, and 1/3 cup sugar. Top the mixture with crisp topping. Cranberry-Pear Crisp: Peel, core, and dice 4 large pears. Combine with 1 cup cranberries, 1 tablespoon fresh lemon juice, and 1/3 cup sugar. Top the mixture with crisp topping. ","[Chardonnay, Riesling, Moscato, Pinot Grigio]" 58757,"Italian-Thai Fusion Soup with White Wine and Meatballs 1 bottle Holland House White Cooking Wine 4 cups chicken stock 2 cups tomato puree 1 cup coconut milk 1 cup caramelized onions, diced 4 Tablespoons red Thai curry paste 6 cups kale, chopped 3 Roma tomatoes, diced ? cup ginger, chopped ? cup lemongrass, chopped ? cup garlic, chopped 1 cup green onions, chopped ? cup cilantro, chopped 1 pound pork, ground 1 cup ginger mix (recipe above) 1 egg, each 1 cup breadcrumbs 2 teaspoons salt, kosher 2 cups fine egg noodles Fried shallots, to taste Green onions, thinly sliced, to taste Instructions: Combine all of the liquid ingredients into a slow cooker. Turn on high and then add the kale and tomato. Puree ginger mix in a food processor. Add 1 cup of the ginger mix into the meatballs, plus the rest to the broth in the slow cooker. Combine all meatball ingredients and mix well. Form into 1-ounce meatballs. After the broth has come to a simmer, drop meatballs into the broth. Turn slow cooker to low, the broth can sit for 4 to 6 hours. When you are ready to eat, turn the pot on high, add the pasta, and cook for 10 minutes or until pasta is cooked through. To serve, garnish with a sprinkle of fried shallots and thinly sliced green onions. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Chianti]" 58758,"Green Beans with Mustard Vinaigrette Kosher salt 2 pounds green beans, trimmed 3 tablespoons white wine vinegar 1/2 teaspoon sugar 2 shallots, thinly sliced 3 tablespoons dijon mustard 1/3 cup extra-virgin olive oil
Freshly ground pepper Instructions: Bring a large pot of salted water to boil. Add the green beans and cook until just tender, 2 to 3 minutes. Transfer to a bowl of ice water using tongs, pushing the beans down to submerge them. Let cool completely, about 5 minutes, then drain and pat dry. Meanwhile, whisk the vinegar, sugar and 1 teaspoon salt in a large bowl. Add the shallots and stir to coat. Let sit until the green beans are ready. Whisk the mustard into the shallot mixture, then gradually add the olive oil, whisking constantly, until smooth and thick. Add the green beans and toss to coat. Season with salt and pepper. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 58759,"Giardiniera, Meats, Cheese, Olives, Breadsticks, and Smoked Almonds for Antipasto 1 1/2 pounds giardiniera, (hot pepper salad mix,) from bulk bins of market near olives, or jarred 2 pounds aged, sharp provolone, cubed into bite size pieces 2 pounds cooked hot and sweet Italian sausages or salamis, cubed into bite size pieces 2 pounds mixed olives, from specialty olive bulk bins of market 2 packages fancy bread sticks or grissini, found near deli or near bread crumbs in market 2 (10-ounce) cans smoked almonds, available on snack aisle of market Fresh herbs, for garnish Instructions: On a large cutting board, arrange piles of hot pepper salad, cheese and sausages or salamis. Serve olives in a small bowl with a second bowl set out for the pits. Pile toothpicks into a shot glass and set on edge of board. Bread sticks of grissini look great in a water glass and add height to your antipasto board. Smoked almonds can be served in any barrel shaped glass; easy to pick up and spill out a few nuts into the palm of your hand. Decorate your board with bundles of any combination of fresh herbs that you have on hand. ","[Chardonnay, Chianti, Barbera, Tempranillo]" 58760,"Cranberry Sauce over Pound Cake a la Mode 1 tablespoon butter 2 medium apples, peeled and chunked, such as McIntosh 1 medium Bosc pear, peeled and chunked 1 tablespoon brown sugar 1 teaspoon lemon juice 1/8 teaspoon ground nutmeg 1 cup apple cider 1/2 to 2/3 cup prepared whole berry cranberry or cranberry-orange sauce 4 (1-inch) slices packaged pound cake 1 pint French vanilla ice cream Instructions: Place a small saucepan, over moderate heat and add butter. Work close to the stove and add apples and pear to the pot as you chop them. Sprinkle the fruit with brown sugar, a teaspoon of lemon juice and nutmeg. Add cider and raise heat a little. Allow liquid to come to a boil, then add cranberry sauce to the pot. When sauce returns to a boil, turn heat back to moderate, and cook sauce 5 minutes until apples and pears are softened but sauce remains fairly chunky in consistency. Spoon the warm fruit sauce over pound cake slices and top with scoops of vanilla ice cream. ","[Riesling, Gewrztraminer, Moscato, Vinho Verde]" 58761,"Ro Ro Red Ketchup (Roasted Red Ketchup) 1/2 cup jarred roasted red peppers 1 1/2 teaspoons minced fresh rosemary needles 1 cup of your favorite ketchup
Instructions: In a small food processor, process the peppers and rosemary until smooth. Mix in the ketchup and serve with hot, salty fries. ","[Cabernet Sauvignon, Merlot, Pinot Noir]" 58762,"Eggs Stuffed with Caviar: Yaitsa Farshirovanniye Krasnoy Ikroy 6 hard-cooked eggs, peeled and halved lengthwise 1/4 cup creme fraiche or sour cream 3 tablespoons snipped fresh chives 2 tablespoons fresh lemon juice Small pinch salt 4 ounces salmon caviar Lettuce leaves, micro red cabbage or greens, for garnish Small parsley sprigs, for garnish Instructions: Remove the yolks from the eggs and place them in a bowl. Mash the yolks with a fork. Add the creme fraiche, chives and lemon juice to the yolks and season very lightly with salt. Mix until the ingredients are well blended. Spoon the yolk mixture back into the whites and top with a teaspoon of caviar. Refrigerate for 1 hour. Arrange on lettuce leaves, garnish each egg with a small parsley sprig and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Champagne]" 58763,"Round 2 Recipe - Cajun Quesadillas 2 tablespoons canola oil 4 large flour tortillas 1 cup shredded Monterey jack cheese, divided Reserved 1 1/2 cups Chicken Jambalaya Reserved 1/2 cup remoulade from Cajun Catfish Cakes with Remoulade Chopped fresh cilantro, for garnish, optional Instructions: Heat a large skillet over medium heat and drizzle with canola oil. Place 1 tortilla in the skillet to warm. Sprinkle over half the cheese. Spread half the chicken mixture over the cheese and top with a second tortilla. Cook 3 minutes. Flip it over and cook until the bottom is browned and the cheese is melted, another 2 to 3 minutes. Repeat for the second quesadilla. Slice and serve with the remoulade and top with cilantro, if desired. ","[Zinfandel, Malbec, Tempranillo, GSM Blend]" 58764,"Arancini 3 cups leftover risotto* 1/4 pound fresh mozzarella, cubed 2 cups extra-virgin olive oil 1 egg, beaten 1 cup bread crumbs Instructions: *If leftover risotto is not on hand, add a generous amount of grated Parmigiano cheese and a small amount of tomato sauce to boiled, salted arborio rice. Grab a handful of leftover risotto and shape it into a 2 1/2-inch diameter ball. Press a hole in the middle with your thumb and place a few cubes of mozzarella cheese inside. Reshape the rice ball, until the mozzarella is fully enclosed in the rice. In a deep saucepan, heat the extra-virgin olive oil to 350 degrees F. Roll each rice ball into the beaten egg, and then coat evenly with bread crumbs. Gently place the rice balls in the hot oil without overcrowding. Make sure the olive oil is hot before the rice balls are added; otherwise the rice balls will absorb the oil and become heavy. Fry the rice balls for a few minutes on each side, or until golden. Place the rice balls on the paper towels to absorb any excess oil. Transfer to a plate, and serve them hot or at room temperature. ","[Barolo, Barbaresco, Chianti, Tempranillo]" 58765,"Abalone Hors d'oeuvres 12 slices bacon 12 pieces Monterey jack, pepper jack, or fresh mozzarella cheese, cut into strips 12 (1-ounce) abalone steaks Instructions: Preheat oven to 350 degrees F. Place the bacon strips on a rimmed baking sheet. Bake until bacon is about halfway cooked, about 5 to 10 minutes, making sure not to crisp the bacon. Remove the bacon from the oven, drain on paper towels and cool. Place a piece of cheese on top of each steak and roll the steak up around the cheese. Wrap a piece of bacon around each steak, covering as much of the exposed steak as possible. Cut off any excess bacon and secure the rolls with a toothpick. Grill abalone rolls, turning once, until the bacon is browned and crisp and the cheese begins to melt out the ends, about 2 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 58766,"Calamari Salad 5 pounds calamari tubes and tentacles, cleaned 3 large garlic cloves 4 tablespoons red wine vinegar 1/4 cup lemon juice 1/2 cup extra-virgin olive oil 1 tablespoon capers Salt Instructions: Cut tubes of calamari into 1-inch rings and cut the tentacles in half. In a large pot bring water and 2 tablespoons of salt to a boil. Carefully place the calamari in the pot. Cook the calamari until tender, about 2 minutes. Be sure not to overcook. Strain the calamari and place in a mixing bowl. Add all of the ingredients and mix well. Add salt and pepper, to taste. Serve the calamari cold. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 58767,"Sloppy Roast Beef Po' Boy 2 1/2 pounds beef eye of round roast 5 cloves garlic, peeled and left whole Salt and freshly ground black pepper 1 tablespoon vegetable oil 2 cups hot water 2 bay leaves 1/2 bell pepper 2 tablespoons all-purpose flour 1 loaf crusty French bread Mayonnaise, for serving Shredded iceberg lettuce, for serving Sliced tomatoes, for serving Sliced dill pickles, for serving Instructions: Cut 5 slits in the roast and stuff with the garlic cloves. Sprinkle with salt and pepper. Heat a Dutch oven over medium-high heat and add the oil. Sear the roast on all sides until a rich brown color. Add the hot water, bay leaves and bell pepper and bring to a boil. Cover, reduce the heat and simmer until the roast is very tender, about 3 hours. During cooking, you want to make sure you keep the level of liquid that you started with. You may have to add up to another 1 1/2 cups water. Do not let the liquid cook out. Transfer the roast to a cutting board to rest. Discard the bay leaves and bell pepper from the pot. Sprinkle in the flour and cook, whisking, until thickened. You may need to add more flour until you reach the desired thickness of gravy. Be careful not to add too much, since it will thicken faster than you may expect. Season with salt and pepper. Slice the bread down the center and warm slightly in the oven. Thinly slice the roast. Spoon the gravy over the cut sides of the bread and spread with some mayonnaise. Load the bottom half with sliced beef and top with lettuce, tomatoes and pickles. Cover with the top half of the bread. Cut into 6 pieces and wrap with butcher paper or parchment paper. ","[Merlot, Cabernet Sauvignon, Malbec, Zinfandel]

" 58768,"French Onion Bread Pudding 1 1/2 pounds onions (2 to 3 medium onions), thinly sliced 1 teaspoon sugar 3 teaspoons kosher salt 3 tablespoons clarified butter* 1 tablespoon sweet sherry 1 large Italian or French bread loaf, crusts removed, cut into 5 by 1-inch pieces 6 eggs 2 cups heavy cream 1 tablespoon grainy mustard 1 teaspoon finely chopped thyme 1 teaspoon freshly ground black pepper 2 cups grated Gruyere cheese Instructions: Preheat the oven to 350 degrees F. In a large skillet, saute the onions, sugar, and 1 teaspoon of the salt in the clarified butter over medium-high heat; stir constantly to prevent burning. Cook until golden brown. Add sherry and stir to lift any caramelized onion on the bottom of the pan. Remove from the heat and set aside. Spread out the bread pieces evenly on a baking sheet. Place in the oven for about 5 to 8 minutes to dry the bread slightly but not to add color. Set aside to cool. Whisk together the eggs, cream, mustard, thyme, the remaining salt, and pepper. Soak the bread in the egg mixture for 5 minutes. In a casserole dish, layer the bread with the onions and cheese. Pour the remaining egg mixture over the top. Bake for 35 minutes or until the egg mixture is set. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 58769,"Delilah Winder's Seven-Cheese Mac and Cheese Unsalted butter, for the baking dish 1 pound elbow macaroni 6 large eggs, at room temperature 8 tablespoons (1 stick) unsalted butter, melted 1/2 cup (4 ounces) cubed Velveeta cheese 3 cups half-and-half, at room temperature 2 1/2 cups (10 ounces) grated sharp yellow cheddar cheese 1 cup (4 ounces) grated extra-sharp white cheddar cheese 3/4 cup (3 ounces) shredded mozzarella cheese 1/2 cup (2 ounces) grated Asiago cheese 1/2 cup (2 ounces) grated Gruyere cheese 1/2 cup (2 ounces) grated Monterey Jack cheese 1/2 cup (2 ounces) grated Muenster cheese Pinch kosher salt, or to taste 1 1/2 teaspoons freshly ground black pepper Instructions: Preheat the oven to 325 degrees F. Lightly butter a 4-quart rectangular baking dish. Bring a large saucepan of salted water to a boil. Add the macaroni and cook until slightly al dente, about 7 minutes. Drain and set aside to keep warm. Whisk the eggs in a large bowl until frothy. Add the butter, Velveeta, and 1 cup of the half-and-half. Add the warm macaroni and toss until the Velveeta has melted and the mixture is smooth. Add the remaining 2 cups half-and-half, 1 1/2 cups of the yellow cheddar, the remaining cheeses, the salt, and the pepper. Toss until completely combined. Pour the mixture into the prepared dish, and bake for 30 minutes. Sprinkle with the remaining 1 cup yellow cheddar and bake until golden brown on top, about 30 minutes. Serve hot. ","[Chardonnay, Riesling, Gouda, Brie]" 58770,"Butterflied Jerk Chicken 1 whole roasting chicken 1/4 cup Jamaican jerk seasoning 1/4 teaspoon ground cloves 1/2 teaspoon ground cinnamon 1 cup dark rum 1/4 cup frozen pineapple juice concentrate 1 teaspoon allspice 2 tablespoons brown sugar Instructions: To butterfly chicken, start by removing neck, giblets, and cut away excess fat. Next, take a pair of kitchen shears and cut along both sides of backbone to remove. Turn chicken over skin side up and press down between the breasts to break the keel bone (this will allow the chicken to lay very flat on grill). In a small bowl, combine jerk seasoning, cloves, and cinnamon. Sprinkle liberally over all sides of chicken; set aside. Chicken can be prepared up to this point a day ahead. For glaze: In a small pot over medium-high heat, combine all glaze ingredients. Bring to boil and cook until glaze thickens, about 15 to 20 minutes. Remove from heat; set aside. Set up grill for indirect grilling over medium heat or heat a 10-inch cast iron grill pan over medium-high heat. Oil grate when ready to start cooking. Place the chicken in the skillet skin side down and cook until skin is crisp and has nice grill marks. Brush the flesh side with the glaze, then turn the chicken over and brush the skin side. Transfer the grill pan to the oven and bake until chicken is cooked golden and the internal temperature of the thigh registers 180 degrees F on an instant-read thermometer, about 30 minutes. Transfer to cutting board; let rest 5 minutes before cutting. Serve hot. ","[Rioja, Pinotage, Shiraz, Tempranillo]" 58771,"Air Fryer Pork Chops 1/3 cup all-purpose flour 2 large eggs 1 teaspoon Dijon mustard Kosher salt and freshly ground black pepper 4 cups cornflakes, finely crushed (about 1 cup) 1/2 teaspoon garlic powder 1/2 teaspoon onion powder 1/2 teaspoon sweet paprika Four 6-ounce center-cut boneless pork chops (1 inch thick), trimmed of excess fat Instructions: Set up a breading station with 3 pie plates or small baking dishes. Add the flour to one. Whisk together the eggs with the Dijon mustard, 2 teaspoons water and 1/2 teaspoon salt in the second. Combine the cornflakes with the garlic powder, onion powder, paprika, 1/2 teaspoon salt and a few grinds of pepper in the last. Preheat a 3.5-quart air fryer to 360 degrees F. Sprinkle the pork chops on both sides with salt and pepper. Dredge one at a time, first in the flour, shaking of excess, then in the egg, letting excess drip off, followed by the cornflake mixture. Transfer to a large platter. Repeat with the remaining pork chops.
Working in 2 batches, add the chops to the fryer basket and cook until cooked through, about 10 minutes. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 58772,"Vegetarian Lasagna Skillet 8 ounces dry bowtie (farfalle) pasta, uncooked 2 tablespoons Pure Wesson? Canola Oil 2 cups quartered, sliced zucchini 1 can (15 oz each) Great Northern beans, drained, rinsed 1 jar (16 oz each) light Alfredo pasta sauce ? teaspoon garlic salt 2 cans (14.5 oz each) Hunt's? Fire Roasted Diced Tomatoes, drained well 1 cup shredded part-skim mozzarella cheese Instructions:

1. Cook pasta according to package directions, omitting salt.
2. Meanwhile, heat oil in large skillet over medium-high heat. Add zucchini; cook 5 minutes or until tender, stirring occasionally. Add beans, Alfredo sauce and garlic salt to skillet; heat until hot and bubbly.
3. Add cooked pasta to skillet; stir to combine. Add drained tomatoes; toss to combine. Top with cheese. Reduce heat; cover and cook 2 to 3 minutes or until cheese melts. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 58773,"Garlic Shrimp with Potato-Cucumber Salad 1 1/2 pounds baby red-skinned or Yukon Gold potatoes, halved or quartered if large Kosher salt 1/4 cup white wine vinegar Freshly ground pepper 2/3 cup plain Greek yogurt 1/4 cup mayonnaise 1 shallot, very thinly sliced 1 1/4 pounds peeled and deveined large shrimp 2 teaspoons paprika 5 tablespoons extra-virgin olive oil 4 cloves garlic, thinly sliced 3 Persian cucumbers, sliced 1/2 cup roughly chopped fresh mint (or 1/4 cup each chopped fresh parsley and mint) Instructions: Put the potatoes in a medium saucepan and cover with cold water by 1 inch. Season generously with salt and bring to a boil; reduce the heat to a steady simmer and cook until tender, 12 to 15 minutes. Drain and transfer to a bowl. Toss with 1 tablespoon vinegar and season with salt and pepper. Refrigerate until cooled. Meanwhile, whisk together the yogurt, mayonnaise, shallot, remaining 3 tablespoons vinegar and 2 tablespoons water in a small bowl. Season with salt and pepper and set aside. Season the shrimp with salt, pepper and the paprika. Heat the olive oil in a large nonstick skillet over medium-high heat. Add the shrimp and cook until browned on the bottom, about 2 minutes. Flip the shrimp and add the garlic to the pan; cook until the shrimp are just cooked through and the garlic is golden, 1 to 2 minutes. Remove from the heat. Add the cucumbers, yogurt mixture and about half of the mint to the potatoes. Toss well and season with salt and pepper. Divide among plates. Add the shrimp and any juices from the skillet to the plates. Top with the remaining mint. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 58774,"Pork Chops with Cabbage and Sherry Vinegar Sauce 2 center-cut pork chops, 1-inch thick Salt and freshly ground black pepper 2 tablespoons unsalted butter 1 tablespoon mild-flavored oil, such as almond or safflower 7 tablespoons balsamic vinegar 3 tablespoons sherry 1 cup brown veal stock 4 slices bacon, cut into 1/4 inch slices 6 ounces cabbage, cut into julienne 1 teaspoon Dijon mustard 2 tablespoons peeled, seeded and chopped tomatoes 1 teaspoon minced chives Instructions: Season both sides of pork chops with salt and pepper. Heat a heavy saute pan and add 1 tablespoon of butter and the oil. Over medium heat, saute the chops for 5 minutes on each side, or until slightly pink on the inside. Remove chops to a heated platter and pour off the excess fat. Deglaze the pan with 3 tablespoons of the vinegar and the sherry. Add the veal stock and, over moderate heat, reduce until slightly thickened. Reserve. Saute the bacon until crisp. Spoon off all but 2 tablespoons of the bacon fat and deglaze the pan with the remaining 4 tablespoons of sherry wine vinegar. Add the cabbage and stir, over high heat, until heated through. Season, to taste, with salt and pepper. Heat the sauce and whisk in the Dijon mustard and remaining 1 tablespoon butter. Divide the cabbage on heated plates. Place a pork chop on each bed of cabbage and nappe each chop with the sauce. Garnish with chopped tomatoes and sprinkle with chives. ","[Chardonnay, Pinot Grigio, Riesling, Sparkling wine]

" 58775,"White Bean Salad with Shiitake Mushrooms 4 shiitake mushroom caps Olive oil Salt and freshly ground pepper 2 cups warm white beans, cooked or canned rinsed and drained and heated 3 tablespoons chopped fresh parsley 2 tablespoons chopped fresh thyme 3 tablespoons chopped chives 3 plum tomatoes, finely diced 4 tablespoons lemon juice 3 tablespoons olive oil 1 teaspoon finely chopped garlic 1/4 cup grated Parmesan cheese Instructions: Preheat grill. Brush mushrooms with some of the oil and season with salt and pepper to taste. Grill for 3 to 4 minutes per side, remove and slice into 1/4-inch slices. Place the warm beans in a large bowl, add mushrooms, herbs and tomatoes. Whisk together the lemon juice, olive oil and garlic and pour over the beans. Add the cheese and season with salt and pepper to taste. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 58776,"Corn and Tomato Salad 1 cup fresh corn kernels 1/4 cup fresh basil leaves, roughly 2 tablespoons extra-virgin olive oil 1 tablespoon white wine or champagne vinegar 2 vine-ripe tomatoes, seeded and chopped Kosher salt and freshly ground black pepper Instructions: Toss the corn, basil, oil, vinegar and tomatoes together in a medium bowl. Season with salt and pepper. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio]" 58777,"Chicken and Broccolini Stir-Fry 1 tablespoon egg white (about 1/2 large egg white) 1 tablespoon mirin (sweet Japanese rice wine) or dry sherry 3 tablespoons cornstarch 1 pound skinless, boneless chicken breasts, cut into 1/2-inch cubes 1/4 cup oyster sauce 2 bunches broccolini, tough stems trimmed, cut into pieces 2 tablespoons extra-virgin olive oil 3 cloves garlic, minced 1 tablespoon minced peeled ginger 1 bunch scallions, thinly sliced 4 to 5 baby bell peppers (any color), sliced into thin rings 1 to 2 red jalapeno peppers, seeded and thinly sliced 1/4 cup sliced almonds or chopped cashews, toasted Instructions: Bring a pot of water to a boil. Meanwhile, whisk the egg white, mirin and 1 tablespoon cornstarch in a medium bowl. Add the chicken and toss to coat. Whisk the remaining 2 tablespoons cornstarch, the oyster sauce and 1/2 cup water in a small bowl. Add the broccolini to the boiling water and cook until crisp-tender, 1 to 2 minutes. Drain and rinse under cold water. Heat 1 tablespoon olive oil in a large nonstick skillet over medium heat. Add the chicken and cook, stirring, until no longer pink, about 4 minutes. Transfer to a plate. Increase the heat to high and add the remaining 1 tablespoon olive oil. Add the garlic and ginger; stir-fry 30 seconds. Add the scallions and peppers; stir-fry 1 more minute. Add the chicken, broccolini and nuts and stir-fry 2 more minutes. Reduce the heat to medium; whisk the oyster sauce mixture and add to the skillet. Cook, stirring, until thickened, about 3 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 58778,"Parmesan Crusted Chicken 1/2 cup Hellmann's? or Best Foods? Real Mayonnaise 1/4 cup grated Parmesan cheese 4 boneless, skinless chicken breast halves (about 1-1/4 lbs.) 4 tsp. Italian seasoned dry bread crumbs Instructions: Preheat oven to 425 degrees F. Combine Hellmann's? or Best Foods? Real Mayonnaise with cheese in medium bowl. Arrange chicken on baking sheet. Evenly top with mayonnaise mixture, then sprinkle with bread crumbs. Bake 20 minutes or until chicken is thoroughly cooked. Cost per recipe*: $7.16 Cost per serving*: $1.79 *Based on average retail prices at national supermarkets. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Chianti]" 58779,"Red Velvet Cake 1 pkg Duncan Hines? Red Velvet Cake Mix 1 1/4 cup water 1/3 cup vegetable oil 3 large eggs 1 tub Duncan Hines? Creamy Home-Style Cream Cheese Frosting White chocolate (for garnish) Instructions: Preheat oven to 350 degrees F for metal or glass pans, 325 degrees F for dark or coated pans. Grease sides and bottom of (2) 9\ round pans with shortening. Flour lightly. Blend dry mix, water, oil and eggs in large bowl at low speed until moistened (about 30 seconds). Beat at medium speed for 2 minutes. Pour batter in pans and bake immediately. Bake 9\ round pans for 30-33 minutes. Add 3-5 minutes to bake time for dark or coated pans. Cake is done when toothpick inserted in center comes out clean. Cool in pan on wire rack for 15 minutes. Cool completely before frosting. Garnish with white chocolate, and enjoy! document.write(unescape(%3Cscript src='\ + (document.location.protocol == \https:\ ? \https://sb\ : \http://b) + .scorecardresearch.com/beacon.js?c1=3&c2=6035648&c3=4900&c4=602&c5=700&c6=' %3E%3C/script%3E)) ","[Merlot, Cabernet Sauvignon, Malbec, Pinotage]" 58780,"Fresh Fruit Platter 2 small ripe melons 1 \golden\ pineapple 2 bunches grapes 1 pint fresh figs 1 pint raspberries 1 pint strawberries 1 pint blueberries 1 red papaya Instructions: I like to begin the platter with a base of ripe, colorful, sliced melons and pineapple--for example, cantaloupe, honeydew, Galia, or Cavaillon melons, plus the new \golden\ pineapples. Peel the outside of a whole melon, cut it in half through the stem end, and scoop out the seeds. Place the melon halves cut side down on a board, and slice them straight across into 1/2-inch-thick slices. Fan each half-melon out slightly and arrange it on the platter. Next, cut off the top and bottom of the pineapple, peel the outside, and use a sharp knife to remove the \eyes.\ Cut the pineapple in half lengthwise and remove the core by cutting a \V\ down the center of each half. Again, place the pineapple halves, cut side down, on a board and slice them straight across into 1/2-inch-thick slices. Fan the slices out and arrange them next to the melon on the platter. Once the base is set, you can add any kind of fruit that's available. I like to have one thing that is taller than the rest, such as a large bunch of grapes or a decoratively cut papaya, to give the platter height. Then I add raspberries, strawberries, blueberries, and fresh figs in casual but organized groups. The platter can look like a bowl of M&M's if there are too many colors scattered with no order. Visually, your eye needs to have a focal point and to be able to see each type of fruit. After all the fruit is arranged, I add flat green leaves around the outside of the fruit, to set off the colors. Use lemon and galax leaves from your florist, or fig leaves and grape leaves from your garden. Make sure they are pesticide-free and well washed. Any kind of fruit will work well on this platter. For special occasions, add persimmons, kiwi, passion fruit, Queen Anne cherries, fresh apricots, and mangos. Choose whatever is colorful and seasonal. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 58781,"All-Purpose Pizza Dough 1 1/2 teaspoons active dry yeast 1 1/2 cups warm water (about 110? F) 2 cups bread flour 1 3/4 cups all-purpose flour, plus more for kneading 2 teaspoons sugar 2 teaspoons kosher salt 2 tablespoons extra-virgin olive oil, plus more for the bowl Instructions: Sprinkle the yeast over the hot water in a small bowl. Let stand until dissolved and slightly foamy, 5 to 10 minutes. Meanwhile, whisk the bread flour, all-purpose flour, sugar and salt in a large bowl and make a well in the center. Pour the yeast mixture into the well and add the olive oil. Stir with a wooden spoon until a shaggy dough forms. Turn the dough out onto a lightly floured surface, dust the dough with flour and knead, dusting with more flour as needed, until very smooth and elastic but still slightly tacky, 3 to 5 minutes. Transfer the dough to an oiled bowl, turning to coat. Cover with plastic wrap and let rise in a warm place until doubled in size, about 1 1/2 hours. Divide the dough into two 1-pound balls. (If making sheet-pan pizza, let the dough rise, covered, on an 11-by-17-inch rimmed baking sheet coated with 3 tablespoons olive oil instead of in a bowl; do not divide into two balls.) If not using the dough right away, wrap in plastic and refrigerate for up to 2 days or freeze for up to 3 months. Bring to room temperature before using. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 58782,"Stuffed Piquillo Peppers with Chorizo and Manchego Extra-virgin olive oil 1/2 small onion, finely diced Kosher salt Pinch crushed red pepper flakes 1 garlic clove, smashed and finely chopped 1/4 pound chorizo, casing removed and finely chopped 1/2 cup bread crumbs 1/2 cup grated aged Manchego 1/2 bunch Italian parsley, leaves finely chopped 1 (10-ounce) jar piquillo peppers, drained and patted dry 2 cups washed baby arugula 1/4 cup sliced almonds, toasted 2 scallions, white and green, cut very thin on the bias Sherry vinegar Big fat finishing extra-virgin olive oil (high quality) Instructions: Coat a saute pan, over medium heat, with olive oil. Add the onion, season with salt, to taste, and toss in the crushed red pepper. Saute the onions until they are soft and very aromatic, about 4 to 5 minutes. Add the garlic and saute for 2 to 3 more minutes. Stir in the chorizo and cook for 2 to 3 minutes. Turn off the heat and stir in the bread crumbs. Let the mixture cool. When cool, add the Manchego and parsley. Taste and adjust the seasoning, if needed. Preheat the oven to 350 degrees F. Stuff the peppers with the filling and arrange them on a sheet pan. If there is extra stuffing, press a little on top of each of the peppers. Put the peppers in the oven to warm through, about 8 minutes. While the peppers are in the oven, combine the arugula, almonds and scallions in a large bowl. Dress the salad with sherry vinegar, big fat finishing oil and salt, to taste. Check for seasoning and divide the salad between 4 serving plates. Remove the peppers from the oven and arrange 2 peppers on each salad. Serve while the peppers are warm. ","[Rioja, Tempranillo, Garnacha, Barbera]

" 58783,"Grilled Korean-Style BBQ Glazed Pork Chops with Red Onions and Baby Bok Choy 2 tablespoons soy sauce 1 tablespoon chili garlic sauce, such as Sriracha 1 tablespoon toasted sesame oil 1 tablespoon light brown sugar 1 tablespoon rice vinegar 1 tablespoon peeled and finely grated fresh ginger 1 clove garlic, grated 1/2 cup hoisin sauce 4 bone-in pork chops (about 3 pounds) Kosher salt and freshly ground black pepper
1 red onion, cut into 1/2-inch-thick slices 4 to 6 baby bok choy, halved lengthwise (about 1 pound) Instructions: Preheat a grill to medium-high heat. Stir together the soy sauce, chili sauce, sesame oil, brown sugar, vinegar, grated ginger and grated garlic in a small bowl. Reserve 2 tablespoons for the vegetables and then stir in the hoisin sauce. Set half aside for serving with the cooked pork chops and stir in 1 to 2 tablespoons water. Sprinkle the pork chops on both sides with 1/2 teaspoon each salt and pepper for all 4 chops. Place the pork chops and onions on a lightly oiled grill. Grill until the pork chops are just slightly pink near the bone, 6 minutes on the first side and 4 to 5 minutes on the second side. Grill the onions until they are soft. Start brushing both the pork and the onions with the hoisin sauce mixture about halfway through grilling. Transfer the pork chops to a cutting board to rest for about 5 minutes and the onions to a bowl. Put the bok choy in a large bowl and cover with plastic wrap. Microwave until the center core has softened and can easily be pierced with the tip of a sharp knife, 3 to 5 minutes. Season the bok choy with 1/4 teaspoon each salt and pepper and grill until charred, 2 to 3 minutes per side. Add to the bowl with the onions and gently toss with the reserved 2 tablespoons ginger sauce. Serve the pork chops with the grilled vegetables and the reserved hoisin sauce mixture on the side. ","[Pinot Noir, Chianti, Tempranillo, Grenache Blanc]

" 58784,"Oven Roasted cl Relleno with Chipotle Asado Sauce 4 fresh poblano chiles 1 tablespoon olive or vegetable oil 1 medium yellow onion, diced 2 cups quinoa, rinsed 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper 6 ounces shiitake mushrooms, stems discarded and remainder julienned 4 tablespoons unsalted butter 1 cup grated asadero cheese 6 egg yolks Leaves from 2 sprigs fresh thyme Salt and freshly ground black pepper 12 ripe tomatoes, preferably Roma 1 small yellow onion, julienned 5 cloves garlic, peeled 3 tablespoons canola oil Salt Freshly ground black pepper Leaves from 3 sprigs fresh thyme 3 tablespoons chipotle chiles in adobo or 5 re-hydrated dried chipotles 3 cups heavy cream Instructions: To make the cl Relleno: Preheat oven to \broil\ and roast the chiles until skin blackens, making sure to turn frequently. Remove chiles from the oven and place into a stainless steel mixing bowl. Peel the outer skin, being careful not to tear the flesh of the cl. With a sharp paring knife, make a long slit the length of each cl and then gently remove and discard all of the seeds. Set the chiles aside while you make the filling. Heat the oil in a 4 quart saucepan over medium high heat and saute the onion until translucent. Add quinoa and toast for 3 to 5 minutes, stirring constantly. Add salt, pepper, and water to cover about 2 inches over quinoa. Bring to a boil and then reduce heat and simmer, uncovered, until water is absorbed and quinoa is tender. Turn out onto a baking sheet and allow to cool. In a clean pan, saute the mushrooms in butter over high heat. Season lightly with salt and freshly ground black pepper and allow to cool. In a bowl, combine the cooled quinoa and mushrooms with asadero cheese, eggs, thyme leaves, salt and freshly ground black pepper. Stuff each of the chiles with the filling mixture until they are very full and then set aside while you make the sauce. To make the Asado Sauce: Preheat an oven to 400 degrees F. Quarter the tomatoes and then place into a stainless steel mixing bowl and combine with the onions, garlic, oil, salt, pepper, and thyme. Turn onto a baking sheet and roast in the preheated oven about 15 to 20 minutes or until the tomatoes and onion start to turn black. Remove from the oven and process mixture in a food processor, working in batches if necessary. In a 4-quart saucepan, combine the processed onion-tomato mixture with the chipotles and heavy cream and heat over medium heat for about 10 minutes. Reduce heat to low and keep the sauce warm until you're ready to serve. To serve: Preheat an oven to 350 degrees F. Place the stuffed chiles into the oven and roast for 20 minutes or until heated through. Ladle enough of the warm asado sauce on 4 dinner plates to form large pools and then place 1 cl relleno on each plate and serve. ","[Chardonnay, Pinot Grigio, Vermentino, Tempranillo]" 58785,"Gina's Pucker-Up Lemon Limeade 1 1/2 cups freshly squeezed lemon juice (from about 10 lemons) 1 1/2 cups freshly squeezed lime juice (from about 15 limes) 1 cup superfine sugar 1/2 cup honey 3 tablespoons finely chopped crystallized ginger 4 cups cold water Crushed ice 1 lemon, thinly sliced for garnish 1 lime, thinly sliced for garnish Instructions: In a large pitcher combine all the ingredients and mix until the sugar has dissolved. Pour into tall glasses and garnish with a slice of lemon and a slice of lime. ","[Chenin Blanc, Sauvignon Blanc, Riesling, Moscato]" 58786,"Irish Guinness Brown Bread | Beer Bread 1 cup quick-cooking oats (not instant), such as McCann's, plus extra for sprinkling 2 1/4 cups whole wheat flour, such as Heckers 1/4 cup all-purpose flour 1/2 cup dark brown sugar, lightly packed 2 1/4 teaspoons baking soda 1 teaspoon baking powder 2 teaspoons kosher salt 1 (11- to 12-ounce) bottle Guinness extra stout beer, at room temperature 1 cup buttermilk, shaken 5 tablespoons unsalted butter, melted, plus extra for brushing the pan 1 teaspoon pure vanilla extract Salted butter, such as Irish Kerrygold Instructions: Preheat the oven to 450 degrees. In a large bowl, combine the oats, whole wheat flour, all-purpose flour, brown sugar, baking soda, baking powder, and salt. In a separate bowl, whisk together the beer, buttermilk, melted butter, and vanilla. Make a well in the dry ingredients and pour the wet ingredients into the well. With your fingers, stir the batter from the middle of the bowl to the outside, until it's well mixed. It will look more like cake batter than bread dough. Brush a 9 x 5 x 2 1/2-inch loaf pan with melted butter. Pour the batter into the pan and sprinkle the top with oats. Put the bread in the oven, immediately turn the temperature down to 400 degrees, and bake for 45 minutes, until a toothpick comes out clean. Turn the bread out onto a baking rack and allow to cool completely. Slice and serve with salted butter. ","[Porter, Stout, Brown Ale, Barleywine]" 58787,"Three-Onion Farro Soup 4 tablespoons unsalted butter 2 medium leeks (white and tender green parts), sliced into half-moons, washed 2 large onions, sliced into half-moons 1 bunch scallions, sliced, white and green parts separated Kosher salt and freshly ground black pepper 1 cup pearled or quick-cooking farro 1/2 cup white wine 4 cups chicken broth 2 cups beef broth 1 tablespoon Worcestershire sauce 2 fresh or dried bay leaves 1 cup grated Gruyere (about 4 ounces) Instructions: Melt the butter in a Dutch oven over medium heat. Add the leeks, onions, scallion whites, 1 1/2 teaspoons salt and a couple turns of pepper. Cover and cook, stirring every 4 or 5 minutes, until the onion is very soft, about 15 minutes. Uncover, increase the heat to medium-high, and cook, adjusting the heat as necessary and stirring often, until golden brown, 35 to 40 minutes more. (Loosen and scrape up any browned onion with a splash of water as necessary.) Stir in the farro and wine and bring to a boil, scraping up any brown bits on the bottom of the pan. Add the chicken broth, beef broth, Worcestershire, bay leaves and 2 cups water and bring to a boil. Reduce the heat and simmer until the farro is tender, about 15 minutes. Discard the bay leaves. Preheat the broiler to high with a rack set 4 inches from the heat source. Divide the soup among flame-proof serving bowls and sprinkle evenly with the Gruyere. Broil until the cheese is melted, 3 to 4 minutes. Sprinkle with the scallion greens and serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 58788,"Jasmine Rice 1 cup long-grain jasmine rice (yields 3 cups cooked) 10 3/4 cups water Instructions: Put the rice in a medium pot with 3 cups of water. Gently swirl your fingers in the pot to allow the starch to separate from the grains. Once the water becomes white, tilt the pot over the sink to drain out the water. Be careful not to let your rice go into the sink. Repeat this process twice more. With each time, the water will get less cloudy. The idea is not to get rid of all the starch, just enough so that the rice will not be too sticky or too dry when cooked. After you have drained the rice the third time, add remaining 1 3/4 cup clean water. Swirl you fingers in the pot once to ensure the rice is leveled and place the lid on the pot. Cook the rice over medium heat, stir the rice with a wooden spoon a few times, then let rest, covered, for 5 minutes. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 58789,"French String Beans 1 pound French string beans, both ends removed Kosher salt 1 red onion, large-diced 1/2 red pepper, large-diced 1/2 yellow pepper, large-diced Good olive oil Freshly ground black pepper Instructions: Preheat the oven to 425 degrees F. Blanch the string beans in a large pot of boiling salted water for just 4 minutes. Drain immediately and immerse in a large bowl of ice water to stop the cooking. When they are cool, drain and set aside. Meanwhile, in a large bowl toss the onion and bell peppers together with 2 tablespoons of olive oil and sprinkle generously with salt and pepper. Place in a single layer on a baking sheet and roast for about 15 minutes, tossing with a spatula from time to time to be sure the vegetables roast evenly. Just before serving, reheat the string beans in a large saute pan drizzled with a little olive oil. Sprinkle with salt and pepper and arrange on a platter. Spoon the roasted vegetables over the string beans and serve hot or at room temperature. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gruner Veltliner]" 58790,"Duck Poppers 1/2 pound cream cheese (recommended: Philadelphia) 2 tablespoons Cajun spices (2 teaspoons paprika, 2 teaspoons cayenne, 2 teaspoons garlic powder) 3/4 cup olive oil 1/4 cup red wine vinegar 1/4 teaspoon freshly ground black pepper 1/4 teaspoon Italian seasonings 1/4 teaspoon red chili flakes 1/4 teaspoon garlic salt 2 skinless liberty duck breasts 6 fresh jalapeno pepper slices 6 white onions slices 2 slices thinly sliced bacon, cut into thirds Instructions: Mix all the ingredients thoroughly in a small bowl. Cover and refrigerate until needed. Italian zesty dressing: Whisk all the ingredients in a medium bowl until blended. For the duck poppers: Slice each duck breast, horizontally, into 3 slices. Cover the slices with plastic wrap and lightly pound until thin. Put 1 jalapeno pepper slice, 1 onion slice and 1 tablespoon Cajun cream cheese on 1 end of each slice. Roll up and wrap in a piece of the bacon. Secure the roll with a toothpick to hold the bacon in place. Add them to the zesty Italian dressing and marinate for 2 hours. Preheat a grill pan or grill over medium heat. Add the duck poppers and cook just until bacon is done! Remove them from the grill, transfer to a serving platter and serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 58791,"Grilled Dessert Pizza 16 ounces prepared pizza dough Canola oil, for brushing
3/4 cup chocolate-hazelnut spread, such as Nutella
3/4 cup sliced bananas
3/4 cup toasted coconut flakes
1/2 cup chopped roasted and salted macadamia nuts
2 ounces dried mango, chopped (about 1/2 cup)
2 ounces dried papaya, chopped (about 1/2 cup)
Instructions: Heat the grill to high heat. Try to get it as hot as possible (500 degrees F). Stretch the pizza dough to fit a baking sheet. Brush the grill and the dough with oil. Slide and flip the pizza dough oil-side down directly on the grill. Grill until the crust is cooked through and golden, 2 to 3 minutes per side, oiling the other side of the dough before flipping. Remove the pizza dough from the grill and, while it is still hot, spread on the chocolate-hazelnut spread, leaving a 1/2-inch border for the crust. Top with coconut, bananas, nuts and dried fruit. Cut into squares and serve immediately. ","[Syrah, Zinfandel, Tempranillo, Barbera]" 58792,"Tomato-Berry Skewers 12 strawberries, hulled and halved 12 cherry tomatoes, halved 1 tablespoon balsamic vinegar 1 teaspoon extra-virgin olive oil Salt and pepper 1 tablespoon basil leaves, torn Instructions:

1. In a large bowl, toss the strawberries, tomatoes, vinegar, and oil. Season to taste with salt and pepper.
2. Alternately skewer the strawberry and tomato halves on 12 appetizer toothpicks or mini skewers. Drizzle with the juices from the bowl and sprinkle basil leaves on top.
3. Wipe up any oil drips or juices from the counter with Clorox? Disinfecting Wipes*. *Use as directed. For surfaces that may come in contact with food, a potable water rinse is required. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]" 58793,"Colonial Cobb Salad ? cup crumbled blue cheese ? cup dried cranberries ? cup Hidden Valley? Original Ranch? Dressing or Hidden Valley? Original Ranch? Dressing 1 cup cubed, cooked chicken or turkey 1 cup glazed pecans halved 4 strips crisp-cooked bacon 6 cups iceberg and Romaine lettuces Instructions:
4. In a large bowl, toss the lettuces, chicken, cranberries, pecans and blue cheese together with the dressing, until lightly coated.
5. Garnish with the bacon and serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Sparkling wine]" 58794,"Focaccia with Fresh Tomatoes 1/4 teaspoon fresh yeast 7 ounces warm water 7 ounces bread flour 1 teaspoon yeast 15 ounces warm water 12 ounces sponge starter 14 1/4 ounces bread flour 8 1/4 ounces whole wheat flour 1 tablespoon kosher salt 1 1/4 ounces olive oil 1 1/4 ounces milk 8 sliced plum tomatoes Olive oil Instructions: To make the sponge, place the yeast and water into a medium sized bowl, and stir to dissolve yeast. Add the flour and stir vigorously with a wooden spoon or your hands for 2 to 3 minutes, until smooth, and a somewhat elastic dough has formed. The starter will be thick and stretchy. Scrape the starter into a clear container with high sides and cover with plastic wrap, and let it rise. At this point you have two options. If you plan to make the dough later the same day, let the sponge rise at room temperature until it has risen to the point where it just begins to indent on top. This may take 6 to 8 hours. It will triple in volume and very small dents and folds will begin to appear in the top of the surface as it reaches its peak and begins to deflate. Make sure to use it before it sinks too much. If you are not planning to make the dough until the next day, let the sponge rise for 1 hour after mixing, then place it in the refrigerator and let it rise for at least 14 hours before taking it out to use. Be sure to compensate for the cold temperature of the starter by using warm water in the dough, or let it sit out, covered, until it reaches room temperature. To make the dough, place the yeast and water in a large bowl. Stir the yeast so it dissolves, and allow to stand for 1 minute. Add the sponge to the yeast mixture, and mix with your hands for 1 minute to break up the sponge. The mixture should be foamy. Add the flour and mix it in with your hands, lifting the wet mixture over the flour to incorporate it. Once the dough becomes a shaggy mass, knead in the bowl for 1 minute. Cover with plastic wrap and let rest for 20 minutes. Add the salt to the dough and knead briefly to incorporate. Gradually add the oil and milk, and knead gently until all the liquid has been incorporated. Move the dough to a lightly floured work surface and knead until it begins to become smooth, approximately 2 to 3 minutes. The dough will be sticky, so keep the work surface lightly floured. Place the dough in a lightly oiled bowl, turn the dough to coat it, and cover with plastic wrap. Let the dough rise until almost double in size, approximately 2 hours. Line a baking sheet with parchment paper. When the dough has risen, loosen it from the bowl with lightly floured hands, and pour it onto a floured surface. Divide the dough into 9 equal pieces, about 5 1/4 ounces each. Shape the dough into balls and place on the baking sheet approximately 4 inches apart. Brush each piece with olive oil, and press down gently so the bread is more like a disk than a roll. Cover with plastic wrap and let rise for 1 1/2 hours, or until the dough has almost doubled in size. Preheat oven to 425 degrees F. Toss the slices of tomatoes in a little olive oil and season with salt and pepper. Place the tomatoes in a decorative fashion on the dough. With your finger tips, press down on the dough in a few places, making impressions where olive oil can gather. Lightly brush the dough with olive oil, allowing it to pool in the dimples. Sprinkle with kosher salt. Place the baking sheet in the oven, mist the loaves with water from a spray bottle, shut the oven door, and continue to bake. Mist again one minute later. Bake for 15 minutes, then reduce heat to 350 degrees F, and bake for 15 to 25 minutes longer, or until golden brown and crusty. Remove the focaccia from the oven immediately, brush with olive oil, and sprinkle with fresh herbs such as basil if desired. Let cool on a cooling rack. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 58795,"Paloma Flaca Skinny Margarita 1 vanilla bean 4 ounces orange juice 3 ounces grapefruit juice 8 ounces silver tequila 6 ounces lime juice 1 tablespoon agave nectar Crushed ice 1 lime, sliced into discs, for garnish Instructions: Using a paring knife, split the vanilla bean down the center and place in a small saucepot with the orange and grapefruit juice. Bring to a boil, and then cool immediately. When cool, put into a large pitcher and add the tequila, lime juice and agave. Mix well to combine all the ingredients. Add some ice, and then pour into 4 cocktail glasses. Garnish with lime discs. Enjoy.
   ","[Tequila, Mezcal, Cava, Sauvignon Blanc]

Given the following recipe, provide the wine types that would pair well with the recipe. Return a list of the wine types only. recipe: Baked Ziti with Meat Sauce 1 pound ziti pasta 1 pound ground beef 1 onion, chopped 2 garlic cloves, minced 1 cup tom" 58796,"Fried Plantains 4 cups vegetable oil 4 ripe plantains, peeled and cut on the bias into 1/2-inch thick slices Salt Finely chopped cilantro, optional Instructions: Heat oil to 365 degrees F in a heavy medium saucepan. Carefully add the plantains, in batches as necessary, and fry until golden brown, about 3 to 4 minutes. Remove with a slotted spoon to a paper towel-lined plate to drain. Immediately sprinkle with salt and cilantro, if desired. ","[Viognier, Vermentino, Sauvignon Blanc, Albari?o]" 58797,"Key Lime Delight Pie 2 cups all-purpose flour 1/2 cup chilled unsalted butter, diced 2 tablespoons sugar 2 large egg yolks Pinch kosher or Hawaiian salt, ground 4 to 6 tablespoons cold water Cooking spray 4 large eggs, separated 1 (14-ounce) can condensed milk 3 Key limes, zested and juiced (if Key limes are unavailable substitute 2 tablespoons regular lime juice) 2 tablespoons sugar 1 1/4 cups heavy whipping cream 2 tablespoons confectioners' sugar 1 teaspoon pure vanilla extract 2 to 3 Key or regular limes, thinly sliced Lime zest and mint leaves Instructions: Preheat the oven to 425 degrees F. Crust: Sift the flour into a mixing bowl and using pastry blender to, \cut in the fat, and blend in the chilled butter until it resembles coarse meal. Add the sugar, egg yolks, salt, and water. Mix to a soft dough. Roll out the pastry on a lightly floured surface and use to line a deep 9-inch pie pan or 8 1/2-inch fluted flan pan sprayed with cooking spray. Prick the pastry bottom and chill. Trim off any excess pastry from around the edge of the pastry shell. Line the pastry shell with parchment and baking beans or beads. Bake the shell for 10 minutes. Remove the paper and beans/beads and return to the oven for 10 more minutes. Cool. Filling Preparation: Lower the oven temperature to 350 degrees F. Make the filling by beating the egg yolks in a large bowl until light and creamy. Beat in the condensed milk. Add the lime zest and juice. Mix well and continue to beat until the mixture is thick. Beat egg whites until they form stiff peaks. Slowly add the sugar just until combined. Fold into the lime mixture. Pour the lime filling into the baked crust. Bake for 20 to 25 minutes, or until filling is set and begins to brown. Remove and cool. Chill in refrigerator. Topping Preparation: Before serving, whip the heavy cream, confectioners' sugar, and vanilla extract. Spoon or fill pastry bag to decorate edge of pie with whipped cream. Cut the lime slices from the center to the edge and twist. Arrange the lime slices between puffs of whipped cream. Lightly sprinkle lime zest and delicately, place mint leaves to accent the pie. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 58798,"Lazy No-Bake Lasagna 1 tablespoon olive oil 1 pound mild Italian sausage, casings removed
2 cups Classic Marinara Sauce, recipe follows 12 ounces mafaldine corte or farfalle pasta
8 ounces mini mozzarella balls
3/4 cup ricotta
1/4 cup grated Parmesan
Torn basil leaves, for topping
1/3 cup olive oil 6 cloves garlic, minced
Three 26-ounce cartons chopped tomatoes
1 teaspoon Italian seasoning
1 large basil sprig
Kosher salt and freshly ground black pepper
3 tablespoons unsalted butter
Instructions: Heat the olive oil in a Dutch oven or large, wide pot over medium-high heat. Add the sausage and cook, breaking up clumps with a wooden spoon, until brown, about 6 minutes. Add the Marinara and 3 1/2 cups water and bring to a boil. Add the pasta, then partially cover and cook, stirring occasionally, until the pasta is al dente and the sauce is coating it nicely, about 16 minutes. Stir in the mozzarella and ricotta, then sprinkle with the Parmesan and basil, and serve. Heat the olive oil in a large saucepan over medium heat. Add the garlic and cook, stirring frequently, until it just turns golden, 3 to 4 minutes. Add the tomatoes, Italian seasoning, basil, 1 teaspoon salt and a few grinds of fresh pepper. Bring to a simmer and cook, stirring occasionally, for 7 minutes. Take off the heat and stir in the butter until melted. Add salt and pepper to taste. ","[Chardonnay, Pinot Grigio, Vermentino, Sauvignon Blanc]" 58799,"The Working Man's Fillet One 8-ounce beef fillet 1 large mushroom, marinated in your favorite marinade Steak seasoning (recommended: KC Steak Seasoning) 8 ounces horseradish cheese, shredded 1 tablespoon prepared horseradish 1/2 cup heavy cream 1/2 cup beer (recommended: O'Doul's) 1/4 cup minced green onions 1/4 cup finely diced carrots 1/4 cup peanuts, chopped Instructions: Preheat a grill to medium-high heat. Season both fillet and mushroom with a heavy shake of seasoning and then place both on grill; grill until desired degree of doneness. Transfer to a serving plate. While fillet is on the grill, combine horseradish cheese, horseradish, heavy cream, beer, 1/2 of the green onions, and 1/2 of the carrots in a medium saucepan over medium heat. Stir until creamy and heated through. Pour sauce over fillet on plate. Sprinkle chopped peanuts and remaining green onions and carrots over top. Serve with the grilled mushroom. ","[Malbec, Zinfandel, Tempranillo, Chianti]" 58800,"Chorizo Benedict with Pork Green Chili 12 chorizo sausage patties 1 tablespoon white vinegar
Salt 12 cage-free eggs
6 English muffins
1 quart Pork Green Chili, recipe follows 1 1/2 quarts chicken stock 1/2 cup beer (preferably amber or darker, but anything will work)
1/2 cup orange juice
1/2 cup pineapple juice
2 cloves garlic, smashed
1 small yellow onion, rough chopped
1 small bunch fresh cilantro, rough chopped (about 1/8 cup)
1 pork shoulder/butt, preferably bone-in
Oil, for cooking 1 medium yellow onion, diced
3 cloves garlic, diced fine
1 large green pepper, diced
1 jalapeno, diced fine
Salt and pepper 50 ounces canned diced green chiles
1 quart chicken stock
1/4 cup Worcestershire sauce
1 fresh tomato, chopped
4 tablespoons butter
4 tablespoons all-purpose flour
Instructions: Grill or saute the chorizo sausage patties in a skillet or on a griddle until browned and cooked through, about 4 minutes per side. Meanwhile, in a wide shallow pan, simmer about 1 1/2 to 2 inches water with white vinegar and salt. Poach the eggs in the water for 3 to 4 minutes for runny yolks. Toast the English muffins while the eggs are poaching. Warm up the Pork Green Chili. Top the English muffins with the chorizo sausage patties, poached eggs, then the Pork Green Chili. Serve with your favorite breakfast side. I like hash browns or breakfast potatoes to soak up the green chili, but cheesy grits or fresh fruit are also great options. For the braised pulled pork: Preheat the oven to 325 degrees F. Combine chicken stock, beer, orange juice, pineapple juice, garlic, onion and cilantro in a pitcher and set aside. Place pork shoulder on a wire rack in a large/deep roasting pan, then stab shoulder repeatedly (watch out for the bone!) and pour the liquid over the murdered shoulder. Cover tightly with foil (as airtight as possible) and place in the oven to roast for 5 hours. Remove from the oven. Place the shoulder on a half-sheet tray, remove the bone, then roughly chop the meat and place it in the fridge to cool. (Chop the pork while it's hot! It is much easier!) For the chili: In a large stockpot over medium-high heat, add oil and saute onions, garlic, green peppers and jalapenos with salt and pepper until soft, about 7 minutes. Add canned green chiles, chicken stock, Worcestershire sauce, fresh tomato and 1 quart pulled pork (save the remainder of the pulled pork for another use), then simmer until peppers are tender, about 30 minutes. Meanwhile, in a small saucepan over medium heat whisk the butter and flour together and cook to make a light brown roux, about 5 minutes. Add the roux to the simmering chili to get to desired thickness (should stick to a ladle). Salt and pepper to taste. ","[Rioja, Tempranillo, Garnacha, Barolo]" 58801,"PK's Pork Cracklings 1 pound pork skin Peanut oil, for deep-frying Kosher salt Instructions: Cut the pork skin into 4 pieces. It will cook more evenly and be easier to clean later on.
In a large saucepan over medium heat, bring 4 quarts water to a simmer. Add the skins and cook for 1 hour, or until they are soft and somewhat gelatinous.
Preheat the oven to 300 degrees F.
Remove the skins from the water with a slotted spoon and put onto a large plate. Discard the liquid. Let the skins cool in the refrigerator for at least 15 minutes so they will be easier to handle.
Put one of the pieces on a cutting board skin-side-down. The other side will have bits of meat and fat on it that will have turned white during cooking. With a very sharp chef's knife, slice as much of the meat and fat off as possible, leaving only a thin piece of skin. Be careful not to slice into the skin underneath. The cleaner you get the skin, the crispier the crackling will be when fried. Repeat with remaining pieces.
Arrange the skins on a parchment-paper or Silpat-lined sheet tray and put in the oven for 1 1/2 hours. Flip the skins and continue cooking for 1 1/2 hours, or until the skins are completely dry. Remove from the oven and let cool.
When cool enough to handle, scrape off any remaining bits of fat and meat. The back of a knife works well for this. At this point, the cracklings can be stored in an airtight container for up to 1 week.
Heat about 4 inches of oil in a deep-fryer or pot to 350 degrees F. Break the cracklings into small, inch-sized pieces. Fry in batches for 30 to 45 seconds, until crisp and puffy. Remove from the oil and season with salt. Serve immediately. ","[Chardonnay, Riesling, Gewrztraminer, Gavi]" 58802,"Do-It-All Cake Batter Nonstick baking spray 3/4 cup unsalted butter, at room temperature
1 1/4 cups sugar
1 tablespoon pure vanilla extract 3 large eggs, at room temperature
2 cups all-purpose flour (see Cook's Note)
1 teaspoon baking powder
1 teaspoon kosher salt
1/2 cup buttermilk, well-shaken and at room temperature
Instructions: Position a rack in the center of the oven and preheat to 375 degrees F. Coat a 9-inch round or square cake pan with nonstick baking spray; line the bottom with parchment. Set aside. Beat the butter with the sugar and vanilla in a stand mixer fitted with the paddle attachment on medium-high speed until the mixture is pale and fluffy, about 4 minutes (see Cook's Note). Reduce the speed to medium-low and add the eggs, one at a time, beating for 45 seconds after each addition. Scrape the sides and bottom of the bowl with a rubber spatula.
Whisk together the flour, baking powder and salt in a small bowl until combined.
With the stand mixer running on low speed, add the flour mixture and buttermilk, alternating between the two, starting and ending with the flour and mixing until just combined. Do not overmix. Pour the batter into the prepared pan and level the top with a rubber spatula.
Bake, rotating the pan halfway through, until a toothpick inserted into the center of the cake comes out clean, about 45 minutes. Let the cake cool in the pan for at least 15 minutes before removing it from the pan.
For chocolate cake: Add 1/4 cup unsweetened dark cocoa powder to the flour mixture. After the eggs are incorporated, beat in 4 ounces melted and cooled bittersweet chocolate, beating until combined. Alternate adding 1/4 cup of hot brewed coffee with the flour mixture and buttermilk.
For lemon poppyseed cake: Beat 2 tablespoons freshly grated lemon zest with the butter, sugar and vanilla. Add 2 tablespoons fresh lemon juice to the buttermilk before it goes into the batter. Before pouring the batter into the cake pan, gently fold in 2 tablespoons poppy seeds using a rubber spatula. For a lemon glaze, whisk 2 tablespoons fresh lemon juice and 3/4 cup confectioners' sugar in a small bowl until smooth. Add more lemon juice, a few drops at a time, if needed. Once the cake is completely cool, drizzle the glaze over the top.
For coffee cake: To make a streusel, combine 1/2 cup all-purpose flour, 1/4 cup dark brown sugar, 2 teaspoons ground cinnamon, 1 teaspoon kosher salt and 3 tablespoons cold unsalted butter cut into small cubes in a medium bowl. Use your fingers to rub the butter into the dry ingredients until the mixture looks like coarse sand. Pour half of the batter into the cake pan and spread it out evenly with a rubber spatula. Sprinkle half of the streusel over the batter. Spread the remaining batter on top and sprinkle the remaining streusel over it. For a maple glaze, whisk 2 tablespoons pure maple syrup with 1 teaspoon water and 3/4 cup confectioners' sugar into a small bowl until smooth. Add more water, a few drops at a time, if needed. Once the cake is completely cool, drizzle the maple glaze over the top.
For confetti cake: Increase the vanilla extract from 1 tablespoon to 2 tablespoons. Before pouring the batter into the cake pan, gently fold in 1/4 cup rainbow sprinkles using a rubber spatula. For raspberry jam swirl cake: Bring 1/2 cup seedless raspberry jam to room temperature and stir it vigorously with a spoon until smooth. Pour half of the batter into the cake pan and spread it out evenly with a rubber spatula. Place 4 dollops (about half) of the jam on the batter. Spread the remaining batter over top and make 4 more dollops over the batter with the remaining jam. Drag a long wooden skewer through the batter, making sure the skewer reaches down to the bottom of the pan, creating swirls of jam.
","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 58803,"Spice Double Rubbed Rib Eye Steak Served with Ruedas de Fuego 4 tablespoons cumin seeds 4 tablespoons coriander seeds 4 tablespoons fennel seeds 4 tablespoons mustard seeds 8 tablespoons oregano 2 tablespoons onion powder 2 tablespoons garlic powder 4 tablespoons paprika 6 bay leaves Salt and pepper 4 (16-ounce) rib-eye steaks 1 (6-ounce) can chipotle adobo 4 garlic cloves 1 lemon, juiced Extra-virgin olive oil 4 poblanos, sliced into rings 2 red onions, sliced into rings 1 cup flour 1/2 cup buttermilk Instructions: Toast and grind the cumin, coriander, fennel, and mustard seeds. Combine these with the oregano, onion powder, garlic powder, paprika, bay leaves, salt, and pepper. Divide the spice mixture into 2 equal parts. Rub both sides of each steak with olive oil and then rub each steak generously with one half of the spice mix and set aside. In a food processor, puree together the chipotle adobo, garlic, and lemon juice and rub this on the steaks. Let them marinate for 3 hours, refrigerated. Preheat oven to 350 degrees F. Heat up 2 tablespoons of oil in pan. Cook the steak for approximately 2 to 3 minutes on each side; then finish off in the oven for approximately 4 minutes. Heat up a pan with about 1-inch of oil. Mix the remaining spice mix into 1 cup flour. While the steaks are in the oven, dip the poblano and the onion rings in the buttermilk, and then dip into the seasoned flour. Fry the rings in the heated oil, turning the rings on both sides until golden brown. Arrange the steaks on a serving platter and top off with the onion and poblano rings. ","[Malbec, Tempranillo, Garnacha, Zinfandel]

" 58804,"Sunny's S.O.S. for S.O.S 1/2 cup red wine vinegar 1 tablespoon hot sauce, such as Frank's Red Hot Salt and freshly ground black pepper 1 teaspoon Worcestershire sauce 1/2 teaspoon Hungarian paprika 1 lime, zested and juiced 1 pound flank steak 2 tablespoons butter 1 tablespoon olive oil 1 1/2 cups frozen pearl onions, thawed (6 ounces) 5 to 6 sprigs fresh thyme 8 ounces baby bella mushrooms, sliced 3 cloves garlic, grated on a rasp Salt 4 teaspoons Worcestershire sauce 1 tablespoon horseradish 2 tablespoons all-purpose flour 1 1/2 cups beef stock 1 pint heavy cream 8 slices Texas toast, or unsliced bread cut to 1-inch thick slices 1 stick butter, at room temperature 1/4 teaspoon onion powder 5 to 6 sprigs fresh thyme 3 cloves garlic, mashed into a paste with some salt Instructions: For the steak: To a large resealable bag, add the red wine vinegar, hot sauce, 1 teaspoon salt, Worcestershire sauce, paprika, 1/2 teaspoon black pepper and lime zest and juice. Mix together and add the flank steak. Marinate for 1 hour in the refrigerator. Preheat the grill to medium-high. Remove the steak from the marinade and discard the marinade. Pat the steak dry and sprinkle with salt and pepper. Grill over medium-high heat until cooked to medium-rare, 5 to 6 minutes per side. Let rest 10 minutes, loosely covered with aluminum foil, before slicing. For the gravy: In a large pan with straight sides, add the butter, olive oil, onions and thyme. Season with salt and pepper and cook over medium heat until the onions are tender and translucent, about 5 minutes. Add the mushrooms and garlic, season with salt and cook gently until the mushrooms are tender and darkened, about 5 minutes more. Add the Worcestershire sauce and horseradish. Sprinkle the flour over the entire pan. Stir to help the flour to soak into the vegetables and cook a minute more to lose the flour flavor. Raise the heat to medium-high and add the beef stock. Cook until slightly thickened, then slowly stir in the heavy cream. Simmer until the cream is thickened slightly, about 4 minutes more. Taste and season with salt, if needed. For the toast: Preheat the oven to 350 degrees F or a grill to medium heat. Arrange the sliced bread on a baking sheet lined with aluminum foil. In a small pot, add the butter, onion powder, thyme and garlic and season with salt. Heat over medium-low heat until the butter is melted. Brush the garlic butter evenly onto the bread. If baking, place in the oven and bake until the edges are golden, about 10 minutes. If grilling, place the bread slices buttered-side down on the grill and grill until toasted and grill marks appear, 2 to 3 minutes. To serve, layer the toast, then slices of beef and pour over a spoonful of gravy. ","[Cabernet Sauvignon, Pinot Noir, Merlot, Malbec]" 58805,"Spanekopita 1 pound melted butter 3 to 5 tablespoons melted solid vegetable shortening 1/2 bag flour (2 1/2 pounds) 5 cups warm water 1 teaspoon salt 3 tablespoons of the butter mixture Flour, for rolling 16 ounces cottage cheese 16 ounces feta cheese 6 eggs 3 tablespoons of the butter mixture 2 bunches green onions, chopped fine 3 bunches or 2 bags fresh spinach, washed and patted dry Instructions: Butter mixture: First make the butter mixture and put aside. Crust: Mix all crust ingredients, knead as you would bread, until pliable and not sticky, and using extra flour as needed. Shape ball into a long loaf, cut into 12 equal pieces, 6 for top crust and 6 for bottom. Take each piece 1 at a time, and roll until evenly flat, about 14 inches by 14 inches. The size will vary, so don't panic. Start a stack of 6 rolled pieces, painting butter mixture on each piece- cover all but about a 1-inch edge of the dough. Do not butter the top piece, as you'll be rolling this stack out. Do the same with the other 6 pieces. You will now have 2 stacks, 1 for the top and 1 for the bottom. Now you will roll 1 stack out to be very large, somewhat bigger than the pan you will be baking in. Place bottom crust in pan and trim the edges, you'll need a little extra edge to pinch together with your top crust, sealing the filling. Filling: Mix both cheeses, eggs and 3 tablespoons butter mixture in bowl. Then spread the mixture out evenly on bottom crust. Spread chopped onion on top of that, then spinach on top of that. Place top crust over, trim to fit and seal as you would a pie crust, following with a fork and pressing down to seal well. Bake in the oven for 1 hour in a preheated 350 degree oven. Allow to cool and cut into serving size pieces-3 to 4 inches. Enjoy! ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 58806,"Thanksgiving Pizza 1 pound pizza dough All-purpose flour, for dusting 1 teaspoon cornmeal 1 teaspoon extra-virgin olive oil 1/2 teaspoon sugar 3/4 cup mashed potatoes 1/2 cup shredded cheddar cheese 2 teaspoons whole milk 1 cup prepared stuffing 1 roasted turkey or chicken thigh, with skin 1/4 cup chunky cranberry sauce 1/4 cup gravy Instructions: Put a pizza stone or upside-down baking sheet in the oven; preheat to 500 degrees F. Stretch the pizza dough into a 12-inch round on a floured surface. Dust a pizza peel or upside-down baking sheet with 1/2 teaspoon cornmeal and put the dough on top. Brush with the olive oil and sprinkle with the sugar and the remaining 1/2 teaspoon cornmeal. Slide onto the hot pizza stone or baking sheet and bake until golden on the bottom, 5 to 7 minutes. Meanwhile, mix the mashed potatoes with 1/4 cup cheese and the milk in a bowl; set aside. Roll tablespoonfuls of the stuffing into 1-inch balls to look like meatballs. Shred the turkey meat and julienne the skin. Slide the crust back onto the peel. Spread the cheddar mashed potatoes over the crust, then top with the shredded turkey. Spoon the cranberry sauce over the pizza and drizzle with the gravy. Arrange the stuffing balls on top and sprinkle with the remaining 1/4 cup cheese and the turkey skin. Return the pizza to the oven and bake until golden brown, 8 to 10 more minutes. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]" 58807,"Green Salad with Creamy Mustard Vinaigrette 3 tablespoons champagne vinegar 1/2 teaspoon Dijon mustard 1/2 teaspoon minced fresh garlic 1 extra-large egg yolk, at room temperature (optional) 3/4 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 1/2 cup good olive oil Salad greens or mesclun mix for 6 people Instructions: In a small bowl, whisk together the vinegar, mustard, garlic, egg yolk, salt and pepper. While whisking, slowly add the olive oil until the vinaigrette is emulsified. Toss the greens with enough dressing to moisten and serve immediately. ","[Chardonnay, Sauvignon Blanc, Vermentino, Riesling]" 58808,"Mexican-Style Fruit Salad 2 cups cubed mango 2 cups cubed papaya
2 cups cubed pineapple
2 cups cubed watermelon
1 cup English cucumber chunks
1/2 cup unsweetened coconut flakes
2 oranges, sliced into wheels
Juice of 1 lime
cl-lime salt, such as Tajin, to taste
Instructions: Mix the mango, papaya, pineapple, watermelon, cucumber, coconut flakes and oranges in a large bowl. Stir in the lime juice. Sprinkle with the cl-lime salt to your desired spiciness level. ","[Sauvignon Blanc, Pinot Grigio, Moscato, Vermentino]" 58809,"Peanut Butter Cookies with Truvia? Baking Blend 3/4 cup Truvia? Baking Blend 1 cup peanut butter 3 tablespoons shortening 3 tablespoons plus 2 teaspoons unsalted butter
1 large egg 1/2 teaspoon vanilla extract 2 cups all-purpose flour, sifted 3/4 teaspoon baking soda
1/2 teaspoon salt Instructions: Preheat oven to 375 degrees F. Combine Truvia? Baking Blend, peanut butter, shortening, butter, egg and vanilla in a large bowl and mix on low speed until combined. In a second, smaller bowl, whisk together flour, baking soda and salt. Add slowly to the larger bowl and mix until combined. Shape dough into 1-1/4-inch balls, flattening slightly on the top and bottom. Place cookies 3 inches apart on a parchment-lined or ungreased cookie sheet. Using a fork, press a crisscross pattern in each cookie. Bake 12 to 14 minutes or until lightly browned. Allow to rest 5 minutes on pan, then place cookies on a wire rack to cool completely. ","[Chardonnay, Sauvignon Blanc, Riesling, Zinfandel]" 58810,"Yogurt-Marinated Chicken Flatbread 2 limes 1/2 teaspoon ground cumin 1/2 teaspoon ground turmeric 2 1/2 cups full-fat Greek yogurt Kosher salt and freshly ground black pepper 8 chicken tenders (about 1 pound) 1 1/2 cups self-rising flour, plus more for dusting (see Cook's Note) Nonstick cooking spray, for the grill pan 2 tablespoons olive oil 1/2 English cucumber, sliced into rounds and quartered 8 grape tomatoes, quartered 1/4 cup crumbled feta 1/4 small red onion, thinly sliced 1/4 cup fresh cilantro leaves Mixed greens, for serving Instructions: Juice 1 of the limes into a medium bowl. Whisk in the cumin, turmeric, 1 cup of the yogurt, 1 teaspoon salt and a generous amount of black pepper. Add the chicken tenders and toss until well coated. Cover the bowl and refrigerate for at least 1 hour and up to overnight. Meanwhile, cut the remaining lime in half and juice one of the halves into a small bowl. Whisk in 1/2 cup yogurt and 1 tablespoon water until smooth; refrigerate until ready to serve. Cut the remaining lime half into wedges and set aside for serving. Put the flour, remaining 1 cup yogurt and 2 tablespoons water in a large bowl and mix with a fork until a shaggy dough forms. (The dough may appear dry and crumbly at first, but it will come together as you mix it.) Turn the mixture out onto a lightly floured surface and knead until the dough is smooth and slightly elastic, dusting with more flour if necessary, about 8 minutes. If the dough feels too dry, add water 1 tablespoon at a time and continue kneading until soft and pliable. Divide the dough into 4 pieces, roll into balls and pat out into four 8-inch rounds. Spray a grill pan generously with nonstick spray and heat over medium heat. Rub 2 of the dough rounds on each side with 1 tablespoon of the oil and place on the grill pan. Cook until dry around the edges and dark grill marks form, about 3 minutes. Flip and cook until golden on the other side, about 2 minutes more. Set aside and repeat with the remaining dough rounds and oil. Brush any remaining dough bits to the sides of the grill pan. Shake off as much marinade as possible from the chicken pieces and transfer to the grill pan. Cook until dark grill marks form and an instant-read thermometer inserted in the thickest part registers 165 degrees F, about 4 minutes per side. Spread each flatbread with 1 tablespoon of the yogurt sauce. Top each with 2 chicken tenders and sprinkle with one-quarter of the cucumbers, tomatoes, feta, red onion and cilantro. Drizzle with the remaining yogurt sauce and season with salt and pepper. Fold in half like a taco and serve immediately with lime wedges and mixed greens.
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 58811,"Squash Tartlets with Kale Pesto 1/2 small kabocha squash, peeled, seeded and diced (about 2 cups) 3 cloves garlic, unpeeled 1 tablespoon coconut oil Kosher salt and freshly ground pepper 3 tablespoons pecans 2 cups loosely packed baby kale (or chopped regular kale) 1/4 cup extra-virgin olive oil 30 frozen mini phyllo shells, thawed Grated gruyere or comte cheese, for topping Instructions: Preheat the oven to 400 degrees F. Toss the squash and garlic with the coconut oil on a rimmed baking sheet and sprinkle with 1/4 teaspoon each salt and pepper. Roast, tossing halfway through, until the squash is tender and golden brown, about 15 minutes. Make the pesto: Peel the roasted garlic. Sprinkle with a pinch of salt and mash with the flat side of a chef's knife to make a paste; transfer to a food processor. Add the pecans and pulse until finely ground. Add the kale and 1/4 teaspoon salt and pulse until chopped. With the motor running, gradually add the olive oil and puree until smooth. (The pesto can be made a day ahead; cover and refrigerate until ready to assemble.) Arrange the phyllo shells on a baking sheet. Add about 1 teaspoon pesto to each, then add 1 or 2 pieces of squash and sprinkle with cheese. Bake until the cheese melts, about 5 minutes. Serve warm. ","[Chardonnay, Sauvignon Blanc, Vermentino, Riesling]" 58812,"Kale and Apple Salad 3 tablespoons fresh lemon juice 2 tablespoons extra-virgin olive oil Kosher salt 1 bunch kale, ribs removed, leaves very thinly sliced 1/4 cup dates 1 Honeycrisp apple 1/4 cup slivered almonds, toasted 1 ounce Pecorino, finely grated (1/4 cup) Freshly ground black pepper Instructions: Whisk together the lemon juice, olive oil and 1/4 teaspoon salt in a large bowl. Add the kale, toss to coat and let stand 10 minutes.
While the kale stands, cut the dates into thin slivers and the apple into thin matchsticks. Add the dates, apples, almonds and cheese to the kale. Season with salt and pepper and toss well. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 58813,"Kolachky 8 ounces unsalted butter, softened 8 ounces cream cheese, softened 2 teaspoons sugar 1 egg, slightly beaten 2 cups all-purpose flour Confectioners' sugar, as needed Canned fruit filling, like apricot or prune, as needed Instructions: In a standing mixer fitted with a paddle, or in a bowl using a hand-held beater, cream the butter, cream cheese, and sugar until well blended. Add the egg and mix until incorporated. Add the flour and mix until incorporated. Wrap the dough in plastic wrap and chill overnight. On a work surface sprinkled with confectioner's sugar, divide the dough into 4 equal pieces. Working in 4 batches, roll the dough out to 1/4-inch thick. Using a 2 1/2-inch biscuit cutter, cut out small rounds and transfer them to a parchment-lined cookie sheet. Using your thumb, make a slight indentation in each cookie. Fill each indentation with the filling of your choice. Chill the cookies while you preheat the oven to 375 degrees F. Bake the cookies until lightly browned, about 15 to 17 minutes. Dust with confectioners' sugar before you serve. ","[Chardonnay, Riesling, Moscato, Sparkling wine]" 58814,"Tofu and Veggie Salad with Pickled Ginger, Cashews and Sprouts 1 14-ounce package extra-firm tofu, drained and cut into 3/4-inch cubes 3 tablespoons rice vinegar 2 tablespoons low-sodium soy sauce 1 tablespoon chopped pickled ginger, plus 2 tablespoons brine 1/4 cup plus 2 tablespoons vegetable oil 8 ounces shiitake mushrooms, stemmed and halved if large 4 cups cubed peeled delicata or butternut squash (about 1 1/4 pounds) Kosher salt and freshly ground pepper 1 5-ounce package mixed Asian greens (about 8 cups) 2 cups snow peas, trimmed and halved (about 6 ounces) 1/2 cup coarsely chopped salted roasted cashews 1 cup mung bean sprouts (optional) Instructions: Put a baking sheet in the upper and lower thirds of the oven and preheat to 450 degrees F. Put the tofu cubes on a clean kitchen towel in a single layer; let drain. Make the dressing: Whisk the rice vinegar, soy sauce, pickled ginger brine and 1/4 cup vegetable oil in a large bowl. Set aside. Toss the mushrooms and squash with the remaining 2 tablespoons vegetable oil, a pinch of salt and a few grinds of pepper in a separate large bowl; spread the vegetables on the top hot baking sheet. Pat the tofu dry and add to the same bowl along with 3 tablespoons of the dressing; toss, then spread on the bottom hot baking sheet. Roast, switching the baking sheets and tossing the vegetables and tofu halfway through, until the squash is tender and the tofu is golden, 18 to 20 minutes. Add the greens, snow peas, cashews and chopped pickled ginger to the bowl with the remaining dressing; toss. Divide among bowls; top with the roasted vegetables, tofu and sprouts. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]

" 58815,"Grilled Bananas with Walnut Caramel Cloud Nine Brownies Sauce: 1/2 cup heavy cream 2 tablespoons banana liqueur 1 to 2 teaspoons freshly grated nutmeg 1/4 cup bourbon (recommended: Maker's Kentucky Bourbon) 1 ripe banana, sliced into 4 strips 1/2 cup whiskey (recommended: Jim Beam Kentucky Bourbon Whiskey) Couple of shakes from a cinnamon container 2 store-bought brownies Instructions: Sauce: Preheat grill to high. Place all ingredients, except bourbon, in a small saucepan over high heat on the grill. Bring to boil and reduce by 1/3 until thickened. Remove from heat, add bourbon, and reduce by half. Remove from grill, cool slightly, and pour into a plastic container. As the sauce cools, it will thicken more. Bananas: Brush bananas with whiskey. Place bananas over medium-low heat on the grill. Generously sprinkle cinnamon over banana. Grill for 2 minutes and remove from the grill to a plate. Pour 1/2 cup of whiskey over bananas. Return bananas to the grill until a little charred. Flip bananas over to char the other side. To assemble: Crumble brownies into 2 martini glasses, lay sliced bananas in an ornate fashion around rim of glass, and top with sauce.
","[Chardonnay, Riesling, Merlot, Pinot Noir]" 58816,"Wild Mushroom Soup with Chestnuts and Roasted Fennel 6 small fennel bulbs, stalks removed, halved lengthwise Extra-virgin olive oil Sea salt and freshly ground black pepper 1/4 cup (1/2 stick) unsalted butter 1 large onion, chopped 4 garlic cloves, minced 1/2 bunch fresh thyme sprigs, leaves stripped from the stem 1 pound white button mushrooms, wiped of grit and coarsely chopped 1 pound oyster mushrooms, wiped of grit and coarsely chopped 1 pound chanterelle mushrooms, wiped of grit and coarsely chopped 1 pound cooked chestnuts 3 quarts chicken stock 1/2 cup heavy cream Fresh chopped chives, for garnish Instructions: Preheat the oven to 400 degrees F. Put the fennel halves, cut-side up, in a baking dish and drizzle with enough olive oil to come up half-way; season with a generous amount of salt and pepper. Roast for 30 minutes or until completely tender - the roasted fennel is the base of the soup, so it's important the flesh is soft enough to be cut with a spoon. Reserve until ready to serve. In a large pot, melt the butter over medium flame, add the onion and garlic, and saute for 4 minutes until translucent. Toss the thyme into the pan, along with the mushrooms, season with salt and pepper. Cook, stirring, for 10 to 15 minutes, until the mushrooms give off their liquid. Add the chestnuts and cook for a few more minutes until they have some nice color on them. Remove about 1 cup of the mixture to save as a garnish for the soup. Pour the stock into the pot and bring to a boil. Reduce the heat to medium-low and simmer, uncovered, for 15 minutes, stirring now and then. Remove from the heat and puree the soup until completely smooth, using a handheld or regular blender. Stir in the cream to make the soup even richer, and simmer gently for 5 minutes. Taste for salt and pepper. To serve: Ladle the soup into soup bowls; garnish each serving with a bit of the reserved mushrooms and chestnuts, a roasted fennel half, and a sprinkle of chopped chives. ","[Chardonnay, Pinot Grigio, Barbera, Tempranillo]

" 58817,"Cucumber Salad 1 hothouse cucumber, peeled and very thinly sliced 2 tablespoons rice wine vinegar 1 teaspoon sugar 1 teaspoon salt Hot water Tatsoi greens Ginger Lime Dressing, recipe follows 1 avocado, sliced 1 lime, cut into wedges 1 1/2 tablespoons wasabi 2 tablespoons water Juice of one lime 1 tablespoon sugar (raw) 1 tablespoon Dijon mustard 1 teaspoon fresh ginger, minced 2 cup olive oil 2 teaspoon salt or to taste Freshly ground black pepper to taste Instructions: In a bowl, combine vinegar, sugar, salt and 2 to 3 tablespoons hot water. Stir to dissolve sugar. Place cucumber slices in bowl with marinade and toss. Let sit, refrigerated for 1 hour. Plate tatsoi greens, tossed with Ginger Lime Dressing. Put cucumber on greens and garnish with avocado and lime wedges. In a small bowl, mix together the wasabi and water to form a paste then transfer to a blender and all lime, juice, sugar, Dijon and ginger. Start the blender and slowly add olive oil. Season with salt and pepper to taste.
","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 58818,"Everything Lo Mein 3 rounded tablespoons hoisin sauce 3 tablespoons dark soy, eyeball it 3 tablespoons water, eyeball it 2 teaspoons hot sauce, eyeball it 1 pound spaghetti Salt 1/4 cup vegetable oil, divided 2 large eggs, beaten 3 chicken breast cutlets, thinly sliced into strips 3 thin cut pork chops, thinly sliced into strips Black pepper 2 teaspoons ground coriander 2 inches fresh ginger, chopped or grated 4 cloves garlic, finely chopped 6 scallions, cut into 3-inch lengths then sliced lengthwise 1/2 pound shiitake mushrooms, chopped 1 red bell pepper, cut into quarters, seeded, then sliced 1 small can sliced water chestnuts 2 cups fresh bean sprouts, 4 generous handfuls or 1/2 pound shredded cabbage, your choice Instructions: Mix together sauce ingredients and reserve. Bring pasta water to a boil, salt water and cook spaghetti to al dente. While pasta cooks, heat a tablespoon of vegetable oil in a large, nonstick skillet over high heat. When oil ripples, add beaten eggs and scramble them to light golden brown, remove and reserve. Season the meat with salt, pepper and coriander. Heat the remaining vegetable oil to a ripple, then add meat and stir-fry 4 minutes, push meat to the side and add ginger, garlic and veggies. Stir-fry veggies 2 minutes, then drain and add pasta and eggs back to skillet. Pour sauce over the spaghetti and toss to combine. Turn off pan. Toss 30 seconds and let the liquids absorb. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 58819,"Cinnamon Rolls 1 quart whole milk 1 cup vegetable oil 1 cup granulated sugar 2 packages (4 1/2 teaspoons) active dry yeast 9 cups all-purpose flour, plus more for dusting 1 heaping teaspoon baking powder 1 scant teaspoon baking soda 1 tablespoon salt 2 cups (4 sticks) unsalted butter, melted, plus more as needed 1/4 cup ground cinnamon, for sprinkling 2 cups granulated sugar, plus more as needed 2 pounds confectioners' sugar 1/2 cup whole milk 6 tablespoons (3/4 stick) unsalted butter, melted 1/4 cup strongly brewed coffee Dash of salt 1 tablespoon maple flavoring or maple extract Instructions: For the dough, heat the milk, vegetable oil and sugar in a large saucepan over medium heat; do not boil. Set aside to cool to lukewarm. Sprinkle the yeast on top and let it sit on the milk for 1 minute. Add 8 cups of the flour. Stir until just combined, cover with a clean kitchen towel and set aside in a relatively warm place for 1 hour. Remove the towel and add the baking powder, baking soda, salt and the remaining 1 cup flour. Stir thoroughly to combine. Use the dough right away or place in a mixing bowl and refrigerate for up to 3 days, punching down the dough if it rises to the top of the bowl. Remove half of the dough. On a floured surface, roll out the dough into a large rectangle, about 30 by 10 inches, with a long side facing you. To make the filling, pour 1 cup of the melted butter over the surface of the dough. Use your fingers to spread the butter evenly. Generously sprinkle half of the ground cinnamon and 1 cup of the sugar over the butter. Don't be afraid to drizzle on more butter or more sugar! Beginning at the end farthest from you, roll the rectangle tightly toward you. Use both hands and work slowly, being careful to keep the roll tight. Don't worry if the filling oozes as you work; that just means the rolls will be divine. When you reach the end, pinch the seam together. Transfer to a cutting board and, with a sharp knife, make 1 1/2-inch slices. One log will produce 20 to 25 rolls. Pour a couple of tablespoons of melted butter into several pie pans or baking dishes and swirl to coat. Place the rolls in the pans cut-side up, being careful not to overcrowd. Repeat the rolling-sugar-butter process with the other half of the dough and more pans. Preheat the oven to 375 degrees F. Cover each pan with a kitchen towel and let rise on the countertop for at least 20 minutes before baking. Remove the towels and bake for 13 to 17 minutes, until golden brown. Don't allow the rolls to become overly brown. While the rolls are baking, make the icing: In a large bowl, whisk together the confectioners' sugar, milk, butter, coffee and salt. Splash in the maple flavoring. Whisk until very smooth. Taste and add more sugar, butter or other ingredients as needed until the icing reaches the desired consistency. The icing should be thick but still pourable. While the rolls are still warm, generously drizzle icing over the top. Be sure to get it all around the edges and over the top. As they sit, the rolls will absorb some of the icing's moisture and flavor. They only get better with time...not that they last for more than a few seconds! ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 58820,"Carrot Oven Fries 1 lb. carrots, (about 5 or 6 large) peeled and cut into 4-in. x 1/4-in. sticks 1 teaspoon olive oil
1 packet Hidden Valley? The Original Ranch? Salad Dressing & Seasoning Mix 1 teaspoon corn starch Vegetable cooking spray Instructions: Preheat the oven to 400 degrees F. In a large bowl, combine the carrots together with the olive oil, corn starch and Hidden Valley? The Original Ranch? Salad Dressing & Seasoning Mix, and toss until well coated. Using a sheet tray or quarter sheet pan, spray generously with cooking spray. Arrange the carrots in a single layer on rack and bake for 25 to 30 minutes or until crispy. Bake for 35 minutes for extra crispy fries. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 58821,"Potato Gnocchi with Peas, Prosciutto and Ricotta 2 pounds (about 4) russet potatoes, or similar starchy/white variety 1 teaspoon salt 1/4 teaspoon freshly grated nutmeg 1/2 teaspoon baking powder 1/2 cup grated Parmigiano-Reggiano 1 egg white 1 to 1 1/2 cups unbleached all-purpose flour 1 1/2 cups frozen peas, thawed 1/4 pound prosciutto 1 large shallot, finely diced Extra-virgin olive oil Salt and pepper 1 tablespoon butter Grated Parmesan 2 cups Lemon Ricotta, recipe follows 2 cups good quality ricotta cheese 1 lemon, zested and juiced Salt Instructions: Preheat oven to 350 degrees F. Scrub potatoes, pierce the skin with a fork, drizzle with olive oil and salt and place on a sheet pan. Place the sheet pan in the oven and bake for 45 minutes to 1 hour until they are easily pierced with a pairing knife. Allow the potatoes to cool slightly then peel the potatoes while they are still hot and press them through a potato ricer. Put the potatoes in a large bowl with salt, nutmeg, baking powder, grated cheese and egg white. Add the flour a little at a time and mix with your hands until the mixture forms a rough dough. Do not over-work the dough. Transfer the dough to a lightly floured surface. Gently knead the dough for 1 or 2 minutes until smooth, adding a little bit more flour, if necessary, to keep it from sticking. Break off a piece of the dough and roll it back and forth into a rope, about the thickness of your index finger. Cut the rope into 1-inch pieces. Gently roll each piece down the prongs of a fork while pressing a small dimple with your finger in the back. The gnocchi should be slightly curved and marked with ridges. This will allow the pillows to hold sauce when served. Cover with plastic wrap and refrigerate for up to 12 hours. Boil the gnocchi in batches in plenty of salted water. The gnocchi are done about 2 minutes after they float to the surface, remove with a slotted spoon. Reserve about 1/2 cup cooking water. If not cooking immediately, place the gnocchi in a single layer on a baking pan dusted with flour. Place 4 strips of prosciutto on a sheet pan and place in a preheated 350 degree F oven. Cook until the bacon is crispy, 8 to 10 minutes. Add chopped shallots to a pan over medium high heat with 2 counts of olive oil pan of and gently saute until fragrant and translucent. Dump in the peas and toss gently to coat. Season with a little salt and pepper. Add boiled gnocchi to the pan and gently toss. Add a ladle of gnocchi water to the pan, add 1 tablespoon of butter, sprinkle with Parmesan and season with salt and pepper. Serve topped with crispy prosciutto and a scoop of fresh lemon ricotta. (Optional: finish with a drizzle of white truffle oil) Place the ricotta cheese in a mixing bowl and add the lemon zest and juice. Season with salt and serve with the gnocchi. ","[Chardonnay, Pinot Grigio, Vermentino, Barbera]" 58822,"Roasted Stuffed Pig 100 pound pig 10 apples, roughly chopped 1 pound brown sugar 3/4 cup chipotle powder 1/4 cup salt 10 pounds bulk pork sausage 2 large heads green cabbage, sliced Instructions: Salt and pepper inside and outside of the pig. Combine stuffing ingredients and fill cavity of the pig. Roast pig over charcoal and hickory wood, slowly for about 10 to 11 hours at 275 degrees.
","[Malbec, Tempranillo, Syrah, Zinfandel]" 58823,"Lemony Rice 2 cups low-sodium chicken broth 2 tablespoons olive oil 2 (3.8-ounce) boxes whole grain chicken and herb flavored rice (recommended: Rice a Roni Chicken and Herb Classico Savory Whole Grain Blends) 1/2 cup white wine Zest from 1/2 lemon 1 lemon, juiced Instructions: In a large saucepan over low heat, combine the chicken broth and olive oil and bring to a simmer. Add the lemon zest, lemon juice, rice, 1 of the rice seasoning packets and the wine. Cover and cook until the rice is tender and the liquid is absorbed, 25 to 30 minutes. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 58824,"Beastie Burger Nonstick cooking spray, for the baking sheet 1 onion, 1/2 grated, 1/2 thinly sliced 1 clove garlic, grated 1 large egg 1 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 1 pound ground beef 1 tablespoon butter 3 tablespoons yellow mustard 8 slices American cheese Special Sauce, recipe follows 4 potato buns, buttered and lightly toasted Iceberg lettuce, for topping Sliced tomato, for topping Pickles, for topping 1/2 cup mayonnaise 3 tablespoons yellow mustard 2 tablespoons sweet relish 1 tablespoon ketchup 1 tablespoon apple cider vinegar 1 teaspoon garlic powder 1 teaspoon onion powder 1 teaspoon paprika Instructions: Spray a baking sheet with nonstick cooking spray. In a medium mixing bowl, whisk the grated onion, garlic, egg, salt and pepper. Add the ground beef and use your hands to gently mix until combined. Divide the mixture evenly into 4 parts, then divide each into 2, to give you 8 total. Form each into a thin patty and place onto the prepared baking sheet. The mixture will be wet and a bit sticky. Refrigerate for 20 minutes. Heat a griddle or large cast-iron skillet over medium-high heat. Add the butter and sliced onions and cook, stirring every so often, until the onions have a nice sear to them, 4 to 5 minutes. Set aside. Wipe the griddle clean and return to medium-high heat. Put the patties on the griddle, working in batches if necessary. Spoon about 1 teaspoon mustard (or squeeze directly from the bottle) onto the top raw side of each patty. Cook about 3 minutes, then flip and cook an additional 3 minutes. Top each with a slice of American cheese.
Spread some Special Sauce on each bottom bun, then add lettuce, 1 patty, some onions, a second patty, tomatoes, pickles, more sauce and a top bun.
Combine the mayonnaise, mustard, relish, ketchup, vinegar, garlic powder, onion powder and paprika in a medium bowl and whisk until well blended. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Zinfandel]

" 58825,"Cornmeal and Rosemary Cake with Balsamic Syrup 1/2 cup fine yellow cornmeal 1/2 cup cake flour 1 tablespoon minced fresh rosemary leaves 1 teaspoon baking powder 1/4 teaspoon salt 1 stick unsalted butter, softened 1/2 teaspoon vanilla extract 1 1/4 cups powdered sugar, plus more for dusting 4 large egg yolks 2 large eggs 1/2 cup sour cream 1/2 cup sugar 1/2 cup balsamic vinegar 1/2 small sprig fresh rosemary Instructions: Preheat the oven to 350 degrees F. For the cake: Butter and flour an 8-inch round cake pan. In a medium bowl, whisk together the cornmeal, cake flour, minced rosemary, baking powder, and salt. Using a stand mixer with a paddle attachment, on low speed beat the butter and vanilla together until combined. Slowly add the powdered sugar. Once the sugar is incorporated increase the speed to high and beat until fluffy, about 3 minutes. Add the egg yolks and eggs, 1 at a time. Reduce the speed to medium and add the sour cream. On low speed add the dry ingredients just until incorporated. Pour the batter into the prepared cake pan and smooth the surface with a spatula. Bake in the lower third of the oven until the cake is golden and pulls away from the sides of the pan, about 35 minutes. Transfer the pan to a wire rack and let cool. Transfer the cake from the pan to a serving plate and dust with powdered sugar. For the Balsamic Syrup: Place the sugar, balsamic vinegar, and rosemary in a small saucepan. Bring to a boil and simmer until the sugar is dissolved, about 5 minutes. Discard the rosemary sprig and let the syrup cool. To serve, place a slice of cake on a serving plate; spoon some syrup around the plate. ","[Chardonnay, Sauvignon Blanc, Riesling, Gavi]

" 58826,"Grilled Mexican Street Corn 1/2 cup kosher salt Zest of 2 limes
1 1/2 cups mayonnaise 3 tablespoons spicy chili sauce
Juice of 2 limes
6 ears fresh corn on the cob, shucked and silks removed 1 cup shredded Monterey Jack, plus more for garnish, optional Lime wedges, for garnish
Fresh cilantro leaves, for garnish
Instructions: Preheat a grill to medium-high heat. For the lime salt: Add the kosher salt and lime zest to a spice grinder. Pulse a few times to combine. Set aside in a small bowl. For the spicy mayonnaise: In a bowl, whisk the mayonnaise, chili sauce and lime juice together until combined. Set aside. For the corn: Grill the corn until lightly charred on all sides. Cut the ears in half and transfer to a large bowl. Toss with the Monterey Jack and some of the spicy mayonnaise to coat, using more or less mayonnaise to your liking. Stack the corn on a large plate and sprinkle with the lime salt. Garnish with lime wedges, cilantro leaves and extra cheese if you like. ","[Rioja, Tempranillo, Garnacha, Pinotage]" 58827,"Slow-Cooker Sticky-Toffee Pudding 1 1/2 cups pitted dates, chopped small (about 8 ounces) 1/2 cup whole milk 1/2 teaspoon baking soda 1 1/4 cups all-purpose flour 1 1/2 teaspoons baking powder 1/2 teaspoon salt 1/4 teaspoon pumpkin pie spice 1 cup packed light brown sugar 1 stick (8 tablespoons) unsalted butter, melted 2 large eggs Zest from 1 orange (about 1 1/2 teaspoons) Cooking spray Sauce: 1 cup light brown sugar 1 cup heavy cream 1/4 cup unsalted butter 1/8 teaspoon freshly grated nutmeg Vanilla ice cream or whipped cream, for serving Instructions: For the pudding: Bring the dates and milk to a simmer in a small saucepan over medium heat, and simmer until the dates begin to soften, 3 to 4 minutes. Remove from the heat, and stir in the baking soda (it will foam a bit); set aside to cool slightly. Whisk together the flour, baking powder, salt and pumpkin pie spice in a medium bowl until combined; set aside. Whisk together the sugar, butter, eggs and zest in a large bowl until smooth. Whisk in the date mixture until just combined. Stir in the flour mixture until just combined. Line the insert of a 6-quart slow cooker with a double layer of aluminum foil, pressing it smoothly into the corners, and spray well with cooking spray. Pour the batter into the foil, and turn the cooker on low for 4 hours. Fold a double layer of paper towels, and place just under the lid across the pot to absorb the excess moisture and form a tight seal. Cover tightly with the lid. Cook until the middle of the cake has set and a toothpick inserted in the center comes out clean. Let cool slightly, 15 to 20 minutes. For the sauce: While the pudding cools, bring the sugar, cream and butter to a boil in a small saucepan over medium-high heat; cook, stirring often, until smooth, about 5 minutes. Remove from the heat, and add the nutmeg. To assemble: Poke holes in the cake with a skewer, and pour half the toffee sauce over it. Let the cake absorb some of the sauce, then pour the remaining sauce over the cake. Let the cake cool, 10 to 15 minutes. Serve with ice cream or whipped cream. ","[Chardonnay, Riesling, Moscato, Pinot Grigio]

" 58828,"Smoked Salmon Frittata 1 medium onion, diced 1 tablespoon unsalted butter 12 extra-large eggs 1 cup heavy cream 4 ounces fresh goat cheese, such as Montrachet, crumbled 1/2 pound smoked salmon, chopped 3 scallions, chopped, white and light green parts 3 tablespoons chopped fresh dill 1 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper Instructions: Preheat the oven to 350 degrees F. Saute the onion and butter in a 10-inch oven-proof omelet pan over medium-low heat until translucent, about 5 minutes. In a large bowl, beat the eggs. Add the heavy cream, goat cheese, smoked salmon, scallions, dill, salt, and pepper and combine. Pour the mixture over the onions and place the omelet pan in the center of the oven. Bake the frittata for about 50 minutes, until it puffs and a knife inserted in the middle comes out clean. Serve hot directly from the pan. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 58829,"Steamed Chocolate Pudding Cakes 1 cup bittersweet chocolate chips 1/4 cup butter, plus for buttering ramekins
1/4 cup unsweetened cocoa powder
1/4 cup all-purpose flour
1/2 teaspoon kosher salt
3 eggs, separated
1/4 cup sugar, plus for dusting ramekins
1/2 cup milk, room temp
Powdered sugar, for garnish
Grated orange zest, for garnish
Instructions: Special equipment: six 6-ounce ramekins Preheat the oven to 350 degrees F. Butter the ramekins and then dust with sugar. Place the ramekins in a 9-by-13-inch baking dish. Place the chocolate chips and the butter in the top of a double boiler set over simmering water. Heat until melted, stirring occasionally so that the chocolate chips and butter are well blended and have a smooth, silky texture. In a medium bowl, combine the cocoa powder, flour and salt. Mix together with a fork. Using a hand-held mixer or a whisk, beat the egg whites in a large bowl until stiff peaks form. In a medium bowl, beat the egg yolks and sugar with a hand-held mixer or a whisk until the mixture turns pale yellow, about 2 minutes. Slowly temper the melted chocolate into the egg yolks and mix until well combined. Mix in the milk. Add the dry ingredients and blend until fully incorporated. With a rubber spatula, fold in the egg whites in three separate additions. Fill the prepared ramekins with batter two-thirds of the way up. Pour hot water into the baking dish two-thirds of the way up the sides of the ramekins. Cover the baking dish tightly with aluminum foil. Place in the oven and bake until the cakes are set, 15 to 20 minutes. Carefully remove the ramekins from the baking dish and set aside to cool for about 30 minutes. Unmold the cakes onto individual plates. If the cakes are not releasing from the ramekins, run a small knife or offset metal spatula along the inside of the ramekins. Garnish each cake with a dusting of powdered sugar and a sprinkling of orange zest. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 58830,"Grilled Prawns Lemon pepper, to taste 1 tablespoon ketchup 2 tablespoons mustard 2 pounds prawns Instructions: Combine the first 3 ingredients. Add the prawns and marinate for about 35 to 40 minutes. Grill prawns until just pink. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling]" 58831,"Salted Caramel Cheesecake Blondies 1 cup pecans Cooking spray 1 8-ounce package cream cheese, at room temperature 1/4 cup granulated sugar 3 large eggs 1 1/2 teaspoons pure vanilla extract 1 1/2 cups all-purpose flour 1 teaspoon baking powder 1/2 teaspoon fine salt 1 1/2 sticks (12 tablespoons) unsalted butter, melted 1 1/2 cups packed light brown sugar 3 tablespoons high-quality caramel sauce, plus more for topping 1/2 teaspoon fleur de sel Instructions: Preheat the oven to 325 degrees F. Spread the pecans on a baking sheet. Bake until toasted, about 8 minutes. Let cool, then chop. Coat a 9-inch square baking dish with cooking spray. Line with parchment paper, leaving an overhang; coat the parchment with cooking spray. Make the cheesecake batter: Beat the cream cheese and granulated sugar in a large bowl with a mixer on medium speed until creamy, about 3 minutes. Beat in 1 egg and 1/2 teaspoon vanilla until combined; set aside. Make the blondie batter: Whisk the flour, baking powder and fine salt in a medium bowl. Whisk the melted butter and brown sugar in a large bowl; whisk in the remaining 2 eggs and 1 teaspoon vanilla until combined. Fold in the flour mixture with a rubber spatula until just combined. Stir in 3/4 cup pecans. Spread half of the blondie batter in the prepared pan. Top with half of the cheesecake batter in spoonfuls. Warm the caramel sauce in the microwave, then drizzle between the spoonfuls of cheesecake batter. Top with the remaining blondie batter, then the remaining cheesecake batter in spoonfuls. Using the tip of a butter knife, gently swirl together to create a marbled effect. Bake until a toothpick inserted into the center comes out clean, 50 to 55 minutes. Let cool 10 minutes in the pan, then lift the blondies out of the pan using the parchment and transfer to a rack. Drizzle with more caramel sauce and sprinkle with the remaining 1/4 cup pecans and the fleur de sel. Refrigerate until completely cooled, about 2 hours. Cut into squares. ","[Chardonnay, Pinot Grigio, Riesling, Sparkling wine]

" 58832,"Sunny\u2019s Green Goddess Mussels 2 tablespoons salted butter 1 tablespoon olive oil
6 cloves garlic, grated
1 white onion, finely chopped
Kosher salt and freshly ground black pepper
1/2 cup full-fat plain Greek yogurt
4 cups vegetable, chicken or seafood stock
Zest and juice of 1 lemon 2 pounds PEI mussels, cleaned
1 tablespoon roughly chopped fresh cilantro
1 tablespoon roughly chopped fresh dill
1 tablespoon roughly chopped fresh mint
1 tablespoon roughly chopped fresh Italian or curly parsley
1 tablespoon roughly chopped fresh tarragon
2 scallions, white and green parts, roughly chopped
Crusty bread, to serve
Instructions: In a large pot, melt the butter in the oil over medium heat. Add the garlic and onions and season with a pinch of salt and a few grinds of pepper. Saut until softened, about 5 minutes. Add the yogurt and whisk until smooth. Raise the heat to medium high and slowly whisk in the stock and lemon juice. Bring to a simmer. Immediately add the mussels and cover. Cook until the mussels have opened up, 6 to 8 minutes. Discard any mussels that do not open. While the mussels are cooking, pile the cilantro, dill, mint, parsley, tarragon, scallions and lemon zest on a cutting board and roughly chop a little more. Give the mussels a stir, add the herb-zest mixture and stir again. Serve hot with crusty bread to dunk into the cooking liquid. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 58833,"Instant Pot BBQ Chicken with Potato Salad 1 1/2 pounds small Yukon Gold potatoes, halved or quartered if large Kosher salt and freshly ground pepper 1 3/4 pounds skinless, boneless chicken thighs (about 6), halved 3 tablespoons extra-virgin olive oil 1 teaspoon chili powder 2 tablespoons plus 2 teaspoons 1/4 cup ketchup 2 teaspoons packed dark brown sugar 1 teaspoon Worcestershire sauce 1 stalk celery, finely chopped 1 scallion, sliced Pickles, for serving Instructions: Spread the potatoes in an Instant Pot. Add 2/3 cup hot water and a big pinch each of salt and pepper. Fit a rack on top. Toss the chicken with 1 teaspoon olive oil and the chili powder; season with salt and pepper. Arrange the chicken thighs on the rack. Put on and lock the lid, making sure the steam valve is in the sealing position. Set the pot to pressure-cook on high for 5 minutes. Whisk the remaining 2 tablespoons plus 2 teaspoons olive oil, 2 tablespoons vinegar and a pinch each of salt and pepper in a medium bowl. Combine the ketchup, brown sugar, Worcestershire sauce and remaining 2 teaspoons vinegar in a small bowl. When the time is up on the Instant Pot, carefully turn the steam valve to the venting position. When all the steam is released, turn off the pot and remove the lid. Carefully lift out the rack with the chicken and set on a plate. Using a slotted spoon, transfer the potatoes to the bowl with the vinaigrette. Scoop or pour out all but about 1/2 cup of the liquid in the pot. Set the pot to saut on high and return the chicken to the pot. Stir in the ketchup mixture. Cook, stirring, until the sauce is thickened, 5 to 7 minutes. Add the celery and scallion to the potatoes and toss. Serve the chicken with the potato salad and pickles.
","[Cabernet Sauvignon, Merlot, Malbec, Zinfandel]

" 58834,"Pizza with Meatball Crust 1 pound refrigerated pizza dough Coarse cornmeal, for dusting 2 slices thick-cut bacon 8 ounces ground beef 1/4 cup grated parmesan cheese, plus more for topping 1 large egg, lightly beaten 2 tablespoons breadcrumbs 2 tablespoons milk 2 tablespoons finely chopped fresh parsley 1 clove garlic, grated 1/2 teaspoon dried oregano
Kosher salt and freshly ground pepper 1 cup shredded part-skim mozzarella cheese (about 4 ounces) 1/2 cup plus 2 tablespoons marinara or pizza sauce Instructions: Put a pizza stone or inverted baking sheet on the middle oven rack and preheat to 425 degrees F for 1 hour. Meanwhile, bring the pizza dough to room temperature. Sprinkle a 15-inch round pizza pan with cornmeal. Pulse the bacon in a mini food processor until very finely chopped. Mix the ground beef, chopped bacon, parmesan, egg, breadcrumbs, milk, parsley, garlic, oregano, 1/2 teaspoon salt and a few grinds of pepper in a medium bowl with your hands until combined. Form into 1 1/2-inch meatballs (about 12); arrange on a baking sheet and bake until firm and cooked through, about 10 minutes. Set aside to cool. Stretch the dough all the way to the edge of the pizza pan, pressing with your fingertips (lightly oil your hands if the dough is too sticky). Arrange the meatballs evenly around the edge of the dough. Sprinkle the middle with 3/4 cup mozzarella, then top with 1/2 cup sauce. Top the meatballs with the remaining 2 tablespoons sauce and 1/4 cup mozzarella. Put the pan on the hot stone and bake until the crust is slightly puffed and golden brown, 20 to 25 minutes. Top with grated parmesan. ","[Chardonnay, Pinot Grigio, Gavi, Vermentino]" 58835,"Hot Cocoa Smoothie 3/4 cup chocolate oat milk 1 banana, sliced and frozen
2 tablespoons chocolate protein powder
2 tablespoons chocolate nut butter
1 tablespoon unsweetened cocoa powder Pinch of ground cinnamon
Pinch of cayenne
Marshmallow fluff and cacao nibs, for topping Instructions: Blend the oat milk, banana, protein powder, chocolate nut butter, cocoa powder, cinnamon, cayenne and 1 cup ice in a blender until smooth. Pour into a glass and top with marshmallow fluff and cacao nibs. ","[Merlot, Cabernet Sauvignon, Malbec, Zinfandel]" 58836,"Caramel Croissant Pudding 2 stale croissants 1/2 cup sugar 2 tablespoons water 1/2 cup heavy cream 2 tablespoons bourbon 1/2 cup whole milk 2 eggs, beaten Instructions: Preheat the oven to 350 degrees F. Tear the croissants into pieces and put in a small gratin dish; I use a cast iron oval with a capacity of about 500ml/ 2 cups for this. Put the sugar and water into a saucepan, and swirl around to help dissolve the sugar before putting the saucepan on the hob over medium to high heat. Caramelize the sugar and water mixture by letting it bubble away until it all turns a deep amber colour; this will take 3 to 5 minutes. Keep looking but don't be too timid. Take the pan off the heat and add the cream - ignoring all spluttering - followed by the bourbon and milk. Whisk to mix, then still whisking add the beaten eggs. Pour this quickly over the croissants and leave to steep for 10 minutes. Place in the preheated oven for 20 minutes and prepare to swoon. ","[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: Creamy Tomato Soup with Croutons and Parmesan Cheese 1 tablespoon unsalted butter 1 medium onion, chopped 3 cloves garlic, minced" 58837,"Hawaii Fried-O 2 tablespoons curry powder 2 teaspoons cayenne pepper Kosher salt and freshly ground black pepper 8 small chicken drumsticks (about 2 1/2 pounds) 1 cup low-fat plain yogurt 1 1/3 cups whole milk 4 cloves garlic, smashed 1 cup sweetened shredded coconut 3 cups all-purpose flour Peanut or vegetable oil, for frying (5 to 6 cups) Vegetable shortening, for frying (5 to 6 cups) 1/2 cup finely chopped red onion 1/2 cup finely chopped mango 1/2 cup cilantro leaves Juice of 1/2 lime Instructions: Combine the curry powder, cayenne, 2 teaspoons salt and 1 teaspoon black pepper in a bowl. Combine the chicken, half of the spice mixture, the yogurt, 1 cup milk and the garlic in a large resealable bag; shake to coat. Refrigerate at least 2 hours or overnight. Preheat the oven to 350 degrees F. Spread 1/2 cup coconut on a baking sheet and toast, stirring occasionally, until golden, about 12 minutes; transfer to a medium bowl and set aside. Combine the remaining 1/2 cup coconut, the flour and the remaining spice mixture in a large bowl; work in the remaining 1/3 cup milk with your fingers until small lumps form. Set a wire rack on a baking sheet. Heat about 4 inches of equal parts peanut oil and shortening in a large pot over medium-high heat until a deep-fry thermometer registers 350 degrees F. Remove the drumsticks from the marinade, letting the excess drip off. Using your hands, coat the chicken with the flour mixture, pressing it so it sticks to the meat. Place on a plate. Working in 2 batches, carefully add the chicken to the hot oil mixture. (The temperature will drop to 300 degrees F to 325 degrees F; adjust the heat to maintain this lower temperature.) Fry, undisturbed, 2 to 3 minutes to set the crust. Continue frying, turning as needed, until golden brown and cooked through, 10 to 12 minutes. Remove to the rack; sprinkle with salt, transfer to the oven and bake until a thermometer inserted into the thickest part registers 165 degrees F, 10 to 15 minutes. Meanwhile, add the red onion, mango, cilantro, lime juice and a pinch of salt to the toasted coconut. Sprinkle the mixture on the chicken. ","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]" 58838,"Classic Chocolate Cups 1 pound good milk chocolate, chopped 1 cup good-quality semisweet chocolate chips
6 chocolate-covered espresso beans Colorful sprinkles, for topping Chopped toffee bars, for topping
6 Sugared Orange Peels, recipe follows 3 oranges 2 cups sugar Instructions: Add the milk chocolate and chocolate chips to a double boiler and heat, stirring, until melted and glossy, 6 to 8 minutes. Pour the melted chocolate into a pitcher, then pour into 24 paper candy cups, filling them about two-thirds full. Leave to set slightly, about 5 minutes. Top 6 of the cups with a single chocolate-covered espresso bean pressed into the center. Top 6 with sprinkles and 6 with chopped toffee bars. Top the remaining 6 with a piece of Sugared Orange Peel. Leave to set fully, about 3 hours. Remove the orange peels carefully, avoiding the pith, then cut the peels into 1/4-inch-wide strips. Add the peels and 1 cup cold water to a pan, bring to a boil and cook for 7 minutes. Drain and set aside. Add 1 cup sugar and 1 cup water to a pan. Heat, stirring, until the sugar is dissolved and the syrup is boiling. Add the peels, reduce to a simmer and cook, swirling the pan from time to time, for 20 minutes. Drain and set the peels aside to cool on a rack for 10 minutes. Add the remaining 1 cup sugar to a baking sheet. Add the peels and roll in the sugar to coat. Place on a baking sheet lined with parchment paper to set, about 30 minutes. ","[Chardonnay, Pinot Grigio, Riesling, Moscato]" 58839,"Sunny's Easy S'mores Funnel Cake 2 cups just-add-water pancake mix 2 teaspoons sugar
1/4 cup fine graham cracker crumbs
Peanut oil, for frying
1 cup marshmallow cream 1 cup heavy cream
1/2 teaspoon vanilla extract
1 milk chocolate bar, refrigerated Graham cracker crumbs, for sprinkling
Instructions: For the funnel cake: Whisk together the pancake mix with as much water as is instructed for 2 cups of dry mix in a large bowl. Stir in the sugar, graham cracker crumbs and just a tad more water to make the batter slightly runnier than pancake batter. Rest batter for 10 minutes. For the cream: Beat the marshmallow cream, heavy cream and vanilla together in a large bowl with an electric mixer until smooth and easy to drizzle. Refrigerate until needed. Add 1 inch oil to a large pan with straight sides and bring the oil to 365 degrees F. Line a plate with a paper towel. Transfer batter to a funnel, snipped plastic bag or squeeze bottle and carefully pour batter into the pan in circling motions, overlapping a bit to create structure. (If using a funnel, control the flow by ladling the batter into the funnel and holding your finger over the tip as necessary.) Fry until golden on the bottom, about 30 seconds, then flip and cook just a bit more. Remove to lined plate. Drizzle the cream over the top of the funnel cake and finish by using a knife or peeler to shave chocolate over the top. Sprinkle with graham cracker crumbs. ","[Chardonnay, Riesling, Moscato, Pinot Grigio]" 58840,"The Good, The Bad, The Bologna 8 thick slices white bread, such as Texas toast Melted butter, for the toast 1 clove garlic One 2-pound chunk bologna
1 cup Smoky BBQ Sauce, recipe follows Dill pickle slices, for serving Creamy Fennel Slaw, recipe follows
1 cup store-bought (in the canister) fried onions 2 tablespoons unsalted butter 1 medium Vidalia onion, grated on the large holes of a box grater
1 teaspoon kosher salt
Freshly ground black pepper
One 15-ounce can crushed tomatoes (or 2 cups ketchup plus 1/4 cup water)
1/3 cup molasses
1/3 cup apple cider vinegar
2 tablespoons Dijon mustard
2 tablespoons Worcestershire sauce
1 clove garlic, grated
1 chipotle pepper in adobo plus 1 to 2 tablespoons adobo sauce, depending on spice desired
1 teaspoon liquid smoke
1/3 cup Greek yogurt 2 tablespoons extra-virgin olive oil
1 tablespoon honey
1 tablespoon whole grain mustard
Juice and zest of 1 orange 1/2 teaspoon kosher salt, plus more as needed
Freshly ground black pepper, plus more as needed
1 large fennel bulb, halved, cored and sliced thinly (about 2 cups)
1/2 cup shredded carrots
1 red Fresno cl, seeded and sliced thin
Instructions: Brush one side of each piece of bread with the butter. Cook on the buttered sides on a griddle on medium-low heat until golden, then rub the golden side of each piece with the garlic. Using the tip of a sharp knife, score the bologna with crosshatches, about an inch apart and 1/4-inch deep, rotating as you score to get all around the outside of the bologna. Slice the bologna into four 1/2-inch-thick slices. Heat a grill pan to medium-high heat and grill each side of the bologna until grill marks form, 4 to 5 minutes per side, basting with a thick layer of BBQ sauce before and after flipping. Bologna is done when there are charred grill marks on each side and the BBQ sauce has caramelized. Place a slice of grilled bologna on the untoasted side of a slice of Texas toast, then top with a few pickle slices, a pile of the Fennel Slaw and some fried onions, then top with a slice of Texas toast, toasted-side up. Repeat to make 3 more sandwiches. In a medium saucepan over medium heat, add the butter until melted, then add the onion, salt, and a few grinds of pepper. Saute until the onions are softened, 4 to 5 minutes. Add the tomatoes, molasses, vinegar, mustard, Worcestershire sauce, garlic, chipotle pepper, adobo sauce and liquid smoke and bring to a boil over medium-high heat. Reduce the heat and simmer, stirring often, until the sauce is thickened, about 45 minutes. Season with salt and freshly ground black pepper. Remove from the heat and let cool slightly, then blend until smooth. Let cool to room temperature. In a medium bowl, whisk to combine the yogurt, olive oil, honey, mustard, orange juice, zest, salt and pepper. Stir in the fennel, carrots and cl and toss to coat. Taste and adjust salt and pepper. Set aside for serving. ","[Chardonnay, Pinot Grigio, Gavi, Vermentino]" 58841,"Tailgating Asian Wings 1 pound chicken wings, cut into segments, tips removed and discarded 1 tablespoon salt 1 tablespoon freshly cracked black pepper 2 tablespoons soy sauce 1/4 cup honey 2 teaspoons lime zest 3 tablespoons lime juice, from 1 lime 1/4 cup orange juice, from 1/2 orange 1 tablespoon freshly grated ginger 1 teaspoon chili garlic paste 1/2 teaspoon sesame oil 1/2 teaspoon dried oregano 1/2 teaspoon ground cumin 1/2 teaspoon granulated garlic 1 tablespoon oyster sauce Instructions: For the wings at home: Preheat the oven to 350 degrees F. Season the wings with salt and pepper. Arrange the chicken wings on a baking sheet in a single layer. Put in the preheated oven and cook for 45 minutes. Remove the wings from the oven to a bowl and allow to cool. Cover and refrigerate until ready to finish at the event on the barbecue. For the Asian sauce at home: Combine all of the ingredients in a resealable gallon-size plastic bag and combine well. For the wings tailgaiting: Preheat a grill to 350 degrees F, prepared for indirect heat. Add all the wings and cook for 10 to 15 minutes to reheat and get some grill marks, turning after 7 minutes. Remove the wings from the grill to a serving bowl. Add the sauce and toss to combine. ","[Sauvignon Blanc, Riesling, Gewrztraminer, Pinot Grigio]" 58842,"Ginger-Tea Lemonade 2 cups water 3 black tea bags, preferably English breakfast tea 1 1/3 cups Ginger Simple Syrup, recipe follows 2/3 cup fresh lemon juice, from about 3 lemons 1 cup sparkling water or club soda, chilled 2 cups ice Lemon slices, for garnish, optional 1 cup granulated sugar 1 cup water 1 (2-inch) piece fresh ginger, peeled and chopped Instructions: In a small saucepan, bring the water to a boil over high heat. Remove the pan from the heat and add the tea bags. Stir and allow the mixture to cool to room temperature, about 20 minutes. Remove the tea bags and discard. Add the Ginger Simple Syrup, lemon juice, and sparkling water. Put the ice in a large pitcher. Pour the lemonade mixture over the ice. Garnish with lemon slices and serve. In a small saucepan, over medium heat, combine the sugar, water and ginger. Bring to a boil, reduce the heat, and simmer stirring occasionally, until the sugar has dissolved, about 5 minutes. Remove the pan from the heat and allow the syrup to cool, about 20 minutes. Strain before using. ","[Riesling, Gewrztraminer, Moscato, Vinho Verde]" 58843,"Kraut Pleaser 2 teaspoons mustard seeds 5 juniper berries 5 black peppercorns 5 allspice berries 3 bay leaves, crumbled 1/4 teaspoon ground cinnamon 1/4 teaspoon ground ginger Kosher salt 1 1/4 pounds skirt steak 1/2 tablespoon vegetable oil 1/2 cup mayonnaise 1/4 cup ketchup 1 tablespoon horseradish 1 tablespoon white wine vinegar 1 teaspoon Worcestershire sauce 1 small shallot, minced 1 3/4 cups sauerkraut 2 teaspoons caraway seeds 4 slices Swiss cheese 4 kaiser or brioche rolls, split and toasted 1/2 cup canned fried onions Instructions: Prepare the meat: Combine the mustard seeds, juniper berries, peppercorns, allspice berries and bay leaves in a small skillet over medium heat; cook, swirling the skillet, until toasted, about 3 minutes. Transfer to a bowl to cool, then grind in a spice grinder with the cinnamon, ginger and 1 teaspoon salt. Coat the steak with the spice mixture and refrigerate at least 3 hours or overnight. Make the sauce: Combine the mayonnaise, ketchup, horseradish, vinegar, Worcestershire sauce and the shallot in a small bowl. Cook the meat: Heat a large cast-iron skillet over medium-high heat and add the vegetable oil. Add the steak and cook 3 to 5 minutes per side for medium rare. Transfer to a cutting board and let rest 5 minutes. Meanwhile, reduce the heat under the skillet to low. Add the sauerkraut and sprinkle with the caraway seeds; cook, tossing, until warmed through. Spread the sauerkraut into a thin layer and top with the cheese; let melt. Spread the rolls generously with the sauce. Thinly slice the steak against the grain and layer on the roll bottoms. Top each with some of the cheese-covered sauerkraut, sprinkle with the fried onions and cover with the roll tops. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 58844,"Red, White and Blue Mini Layer Cakes Cooking spray 3 tablespoons unsweetened cocoa powder (not dark cocoa) 1/4 cup hot water 2 3/4 cups all-purpose flour 1 teaspoon salt 1 teaspoon baking soda 1 1/2 cups vegetable oil 1 1/2 cups granulated sugar 1 cup buttermilk 2 large eggs 2 teaspoons pure vanilla extract 2 teaspoons distilled white vinegar Red and blue gel food coloring 12 ounces cream cheese, at room temperature 2 sticks unsalted butter, at room temperature 4 cups confectioners' sugar 1/2 teaspoon salt 1 1/2 teaspoons pure vanilla extract Assorted white sprinkles, for topping Instructions: Preheat the oven to 350? F. Make the cakes: Spray two 9-by-13-inch baking pans with cooking spray; line the bottoms with parchment paper and spray the parchment with cooking spray. Combine the cocoa powder and hot water in a small bowl and whisk until smooth; let cool slightly. Whisk the flour, salt and baking soda in a large bowl. Combine the vegetable oil, granulated sugar, buttermilk, eggs, vanilla and vinegar in another large bowl, then add the cocoa mixture and whisk until very smooth. Add the flour mixture and whisk until smooth. Divide the batter evenly between 2 medium bowls. Whisk 2 teaspoons red food coloring into one bowl until combined. Whisk 2 teaspoons blue food coloring into the other bowl until combined; add more blue food coloring, 1/4 teaspoon at a time, to make the batter royal blue. Evenly spread the red batter in one pan and the blue batter in the other. Bake until the cakes spring back when gently pressed and a toothpick inserted into the centers comes out clean, about 15 minutes. Transfer to racks and let the cakes cool 10 minutes in the pans; carefully turn out the cakes onto the racks to cool completely. Remove the parchment.
Transfer one cake to a cutting board. Starting at the very edge of the cake, use a 3-inch round cutter to cut out 12 rounds. (Do not leave any space between the rounds when cutting.) Repeat to cut out 12 rounds from the other cake.
Make the frosting: Beat the cream cheese and butter in a large bowl with a mixer on medium-high speed until well combined. Add half of the confectioners' sugar and the salt and beat on low speed to combine. Beat in the remaining confectioners' sugar, then increase the speed to medium high and beat until light and fluffy, about 3 minutes. Add the vanilla and beat until combined, about 30 seconds. Assemble the cakes: Spread about 2 heaping tablespoons frosting on the top of each cake round. Stack them in tiers of three, alternating red and blue layers (some cakes will have 2 blue layers and some will have 2 red). Top with sprinkles. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 58845,"Cherry, Chocolate and Pecan Scones with Strawberry Jam 2 cups all-purpose flour, plus additional for rolling 1/3 cup sugar, plus more for sprinkling 1 teaspoon kosher salt
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 cup sour cream
1 large egg
1/2 cup dried cherries
1/2 cup semisweet chocolate chips
1/2 cup pecans, coarsely chopped
1/2 cup golden raisins
1 stick (1/2 cup) unsalted butter, frozen
Quick Strawberry Jam, recipe follows 2 pints strawberries, hulled and split 1/2 cup sugar
1 tablespoon vanilla extract
Splash balsamic vinegar
Instructions: Preheat the oven to 400 degrees F. Position a rack in the center of the oven. In a large bowl, whisk together the flour, sugar, salt, baking powder and baking soda. Set aside. In a medium bowl, combine the sour cream with the egg. Mix in the cherries, chocolate chips, pecans and golden raisins. Set aside. Use a grater with large holes to grate the butter over the dry ingredients. Alternatively, cut the butter into small cubes. Lightly work the butter into the flour with your fingers until it looks like small peas. Gently work the sour cream mixture into the flour mixture. Using your hands, gather the ingredients together from the bottom of the bowl. Wash your hands, then turn out the dough onto a lightly floured surface, then gather the dough together. Take care not to overwork the dough! Gently press the dough into a loose 1-inch-thick circle, about 5 inches in diameter. Use a knife to cut the circle into 6 equal wedges (like slices from a pie). Place the wedges spaced out on a nonstick or parchment-lined baking sheet and sprinkle with sugar. Bake the scones until golden brown, 15 to 18 minutes. Allow them to cool a few minutes before serving with the Strawberry Jam. In a large bowl, stir together the strawberries with the sugar and vanilla to evenly coat. Allow the mixture to macerate, or sit, for about 15 minutes until the berries are \weepy\u2014softened and letting off liquid. Transfer about three-quarters of the strawberries and some of the liquid at the bottom of the bowl to a small saucepan and bring to a simmer over medium heat. Cook, stirring occasionally, until the fruit starts to break down, 5 to 8 minutes. Remove the saucepan from the heat and stir back into the bowl of uncooked strawberries. Stir in the balsamic vinegar. Serve warm or let cool, then cover and store in the refrigerator for about a week. ","[Pinot Grigio, Sauvignon Blanc, Riesling, Sparkling wine]

" 58846,"Shrimp and Grits 4 cups chicken broth 1/2 cup whipping cream 1 cup quick cooking grits Salt and freshly ground black pepper 1 tablespoon butter 1/4 cup Parmesan 2 tablespoons butter 1/2 medium onion, chopped 2 cloves garlic, minced 1 green bell pepper, chopped 1/2 pound smoked kielbasa sausage, sliced 2 pounds uncooked large shrimp, peeled and deveined 1/4 cup dry white wine 1 (14.5-ounce) can diced tomatoes Chopped chives, for garnish Instructions: In a heavy-bottomed saucepan, bring the chicken stock, and whipping cream up to a low simmer. While simmering whisk in the grits and a pinch of salt. Stir constantly and return to a low simmer. Cook until thickened, stirring often, about 5 minutes. Stir in the butter and Parmesan cheese. Season, to taste, with salt and pepper. Heat a large saute pan over medium-heat. Melt butter and saute onion, garlic, and green bell pepper. Saute until tender and translucent, and add the sausage. When the sausage has cooked, add the shrimp and saute for about 2 minutes. Add white wine and diced tomatoes. Bring to a boil, about 5 minutes. Season with salt and pepper. Serve over the Parmesan cheese grits. Garnish with chopped chives. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 58847,"Lobster Quesadilla with Tropical Fruit Salsa 1 tablespoon olive oil 1 1/2 cups diced red pepper, plus 1 cup for garnish 1 1/2 cups diced green pepper 1 cup diced red onion 1 teaspoon ground cumin 1/4 teaspoon cayenne pepper 12 ounces roughly chopped fresh cooked lobster meat 3 cups shredded Monterey Jack cheese 4 ounces chopped jalapenos, without seeds, or to taste Kosher salt 12 (6-inch) flour tortillas 4 ounces clarified butter 1 cup sliced green onion, for garnish 8 tablespoons sour cream, for garnish 6 pineapple tops, for garnish Tropical Fruit Salsa, recipe follows 1 cup diced mango 1 cup diced papaya 1 cup diced pineapple 3 tablespoons chopped cilantro leaves 1/4 cup diced red onion 1/4 cup diced red pepper 1/4 cup honey 2 tablespoons lime juice Instructions: In a large skillet, heat the oil over medium-high heat. Add 1 1/2 cups red peppers, the green peppers, onion, cumin, and cayenne pepper. Cook until the vegetables are tender, but still firm, about 7 to 8 minutes. Remove from the heat and cool. In a medium bowl, mix the lobster meat, cheese, jalapenos, salt, and cooled pepper mixture. Divide the mixture into 6 portions. Sandwich each portion between 2 tortillas, spreading the lobster mixture evenly. Heat a grill or large skillet over medium heat and film the bottom with some of the butter. Place as many quesadillas as will fit without touching, and cook each side until the tortillas are golden brown and the cheese has melted, about 5 minutes. Repeat with remaining butter and quesadillas. Cut quesadillas into wedges. Place the quesadillas on plates and garnish with remaining red pepper, the green onion, sour cream, and a pineapple top. Serve immediately with Tropical Fruit Salsa. In a medium bowl, combine all ingredients and mix well. Refrigerate for 45 minutes to 1 hour before serving. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 58848,"Creamy Tomato Soup 1/4 cup extra-virgin olive oil 5 slices stale bread, such as sourdough, quartered 3 cloves garlic, smashed and peeled
1 red onion, chopped Kosher salt
2 tablespoons tomato paste
1 cup vegetable stock
Two 28-ounce cans crushed tomatoes
4 sprigs fresh basil
1 cup heavy cream
1 tablespoon honey
Instructions: Place a Dutch oven over medium-high heat. Add the olive oil and heat until just fragrant. Place 8 quarters of the bread into the hot oil and fry until golden brown, about 30 seconds on each side. Remove the bread and set aside for serving. Add the garlic, onions and 1/2 teaspoon salt to the oil. Cook, stirring frequently, until the onions start to lose their color and soften, about 8 minutes. Add the tomato paste and cook until caramelized, about 1 minute more. Pour in the vegetable stock, canned tomatoes and basil and stir to combine. Swirl 1/2 cup water in each can of tomatoes and pour into the soup. Bring to a simmer, reduce the heat to low and simmer until the onions are soft, about 30 minutes. Meanwhile, rip the remaining bread into bite-size pieces and submerge them in the cream in a medium bowl. Puree the soup until smooth using an immersion blender. Add the cream and bread. Puree again until free of any lumps. Stir in the honey and taste for seasoning. Serve warm, each bowl topped with an olive oil crouton. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 58849,"Pasta Amatriciana 1 teaspoon crushed red pepper flakes Salt 5 ounces pasta (bucatini, linguini or tagliatelle work well) Extra-virgin olive oil, to coat pan 2 ounces diced pancetta (thick-cut regular bacon will work as well) 1 ounce diced red onion 5 ounces red sauce (see Cook's Note, below) 2 tablespoons grated Parmigiano and pecorino cheeses, plus more for serving
2 tablespoons grated Parmigiano and pecorino cheeses, plus more for serving Instructions: Make sure to have a pot of boiling salted water for pasta going before starting this dish. You will not cook the pasta all the way as you will finish it in the pan with the sauce.
Drop the pasta into the boiling water to start the cooking process.
Meanwhile, in a saute pan heat some oil over high heat and add the pancetta. Saute until the pancetta is rendered (most of the fat melts away), and then turn the heat down to medium. Pancetta should look like crispy bacon. Add the onions and stir constantly making sure the onions do not burn. Once the onions are soft and cooked through, add the red sauce. Cook for 1 minute, and then add the cheese and pepper flakes, stirring to incorporate. Turn off the heat on the sauce and add the cooked pasta to the pan with the sauce. Turn the heat back on to low and toss the pasta constantly so that the sauce will stick to the pasta (the sauce should be thick and shouldn't create a pool on the plate). Transfer the pasta and sauce to a bowl and sprinkle more cheese on top to serve. ","[Barolo, Barbaresco, Chianti, Montepulciano]" 58850,"Challenge: Grilled Chicken with Broccoli Rabe and Sausage 2 cups olive oil 1 bunch basil, leaves only 1 teaspoon red pepper flakes, plus a pinch 5 cloves garlic 2 pounds thinly sliced chicken breast 2 pounds boneless, skinless chicken thighs 3 pounds sausage, sweet or spicy 1 bunch broccoli rabe 3 portobello mushrooms, sliced 1 cup chicken stock Salt and freshly ground black pepper 1 loaf Italian bread 1 bunch arugula, leaves only 10 grape tomatoes, halved Provolone slices Instructions: In a blender, combine 1 cup olive oil, basil, red pepper flakes and 2 cloves garlic. Puree until blended and thick. Pour into a shallow baking dish and add the chicken. Toss to coat and marinate the chicken while finishing the dish. Bring a large pot of water to a boil. Preheat a grill or grill pan to medium heat. Meanwhile, heat a large skillet. Crush 3 garlic cloves and set aside. Heat 1 cup olive oil in the skillet. Add the garlic and cook until golden. Remove sausage from casings and add to the skillet. Saute the sausage until browned. In the boiling water, blanch the broccoli rabe until just soft but still crunchy. Transfer rabe to a bowl of ice water. Remove from water, drain on paper towel-lined plate and set aside. Grill the chicken until cooked through and juices run clear. To the browned sausage, add the mushrooms and saute until mushrooms start getting soft. Add the rabe, the chicken stock and a pinch of red pepper flakes and season with salt and pepper. Slice the bread and lay out on a serving plate. Spoon some of the broccoli rabe/sausage mixture over top, then cover each with 1 chicken breast and 1 thigh. Top with arugula, tomatoes and sliced provolone cheese. Then drizzle some of the broccoli rabe sauce over top, to wilt the arugula, and serve immediately. ","[Chardonnay, Pinot Grigio, Gavi, Vermentino]" 58851,"Spicy Cashew Dip 2 (8-ounce) packages cream cheese 1 cup cashew pieces, chopped 1/2 cup creamy peanut butter 2 tablespoons chili paste (recommended: Sambal Oelek) 1 teaspoon curry powder 3/4 cup coconut milk (recommended: Thai Kitchen) 1 tablespoon lime juice 1/4 cup finely chopped cilantro leaves, optional Serving Ideas: Serve with pre-sliced vegetables or packaged crudite platter sold at your grocery store. Instructions: Combine all ingredients, except lime juice and cilantro, in a 4-quart slow cooker. Cover and cook on low setting for 2 to 3 hours, stirring occasionally. Stir in lime juice and serve hot garnished with cilantro, if using. ","[Chardonnay, Sauvignon Blanc, Riesling, Gouda Cheese]" 58852,"S'mores Cake 1/2 cup heavy cream 4 ounces semisweet chocolate, finely chopped Pinch of salt 1/2 teaspoon vanilla extract 8 whole graham crackers, crushed 2 tablespoons unsalted butter, melted Pinch of salt Vegetable oil, for the spatula 1 16-ounce container marshmallow cream Basic Chocolate Cake, baked and cooled, recipe follows Cooking spray 1 cup unsweetened cocoa powder (natural or Dutch process) 2 1/2 cups all-purpose flour 2 cups sugar 1 1/2 teaspoons baking powder 1 teaspoon baking soda 1 teaspoon salt 3 large eggs, at room temperature 3/4 cup vegetable oil 1/2 cup sour cream 2 teaspoons vanilla extract Instructions: Make the ganache: Heat the heavy cream, chocolate and salt in a heatproof bowl set over a saucepan of simmering water (do not let the bowl touch the water), stirring occasionally, until the chocolate melts and the ganache is smooth. Stir in the vanilla. Remove the bowl from the pan and set aside until the ganache is cool and thick but still pourable, about 1 hour. Meanwhile, make the filling: Preheat the oven to 350 degrees F. Toss the graham cracker crumbs, melted butter and salt in a bowl until combined. Spread out on a baking sheet. Bake, stirring occasionally, until toasted, 8 to 10 minutes; let cool. Assemble the cake as close to serving time as possible: Using a long serrated knife, carefully slice each cake layer in half horizontally. Place 1 cake half on a platter. Using a lightly oiled offset spatula or spoon, spread one-third of the marshmallow cream on top, stopping about 1 inch from the edge (if the marshmallow cream is difficult to spread, microwave 10 to 15 seconds to soften). Sprinkle one-third of the graham cracker mixture over the marshmallow cream. Repeat to make 4 layers, ending with cake; reserve a few tablespoons of the graham cracker mixture for topping. Pour the ganache over the cake, letting it drip down the sides. Sprinkle with the reserved graham cracker mixture. Serve immediately.
Preheat the oven to 350 degrees F. Coat two 9-inch-round cake pans with cooking spray and line the bottoms with parchment paper. Whisk the cocoa powder and 1 1/2 cups boiling water in a medium bowl until smooth; set aside. Whisk the flour, sugar, baking powder, baking soda and salt in a large bowl until combined. Add the eggs, vegetable oil, sour cream and vanilla and beat with a mixer on medium speed until smooth, about 1 minute. Reduce the mixer speed to low; beat in the cocoa mixture in a steady stream until just combined, then finish mixing with a rubber spatula. (The batter will be thin.) Divide the batter between the prepared pans and tap the pans against the counter to help the batter settle. Bake until a toothpick inserted into the middle comes out clean, 30 to 40 minutes. Transfer to racks and let cool 10 minutes, then run a knife around the edge of the pans and turn the cakes out onto the racks to cool completely. Remove the parchment. Trim the tops of the cakes with a long serrated knife to make them level, if desired. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 58853,"Rosemary-Cheese Spritz Cookies 1 cup (2 sticks) unsalted butter 1 teaspoon finely grated lemon zest 1 large egg yolk 6 tablespoons heavy cream 1 3/4 cups all-purpose flour 3/4 cup finely grated Pecorino cheese 1/2 cup finely grated Parmesan cheese 1 tablespoon sugar 2 teaspoons minced fresh rosemary leaves 1 teaspoons fine salt Pinch freshly ground nutmeg Instructions: Bring all ingredients to room temperature.
Beat the butter and lemon zest with an electric mixer at medium speed until smooth, about 30 seconds. Slowly beat in the egg yolk and cream.
Whisk the flour, pecorino, 1/4 cup of the Parmesan, sugar, rosemary, salt, and nutmeg together in a bowl. Gradually add the flour mixture into the butter mixture while mixing slowly. Scrape down the sides of the bowl, then beat on medium speed to make a slightly sticky dough.
Fill the cookie press with the dough. Assemble the press with the desired disk shape (see cook's note), and press cookies onto ungreased baking sheets. Leave about one inch between cookies. Sprinkle with the remaining 1/4 cup Parmesan and refrigerate cookies for 20 minutes.
Preheat oven to 325 degrees F.
Bake cookies, rotating pan halfway through, until golden, the cheese browns a bit, and the cookies smell nutty, about 20 to 25 minutes. Briefly cool the cookies on the baking sheets, then transfer to racks to cool. Serve or store in a tightly sealed container for up to 1 month.
","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]" 58854,"Carrot Bread 1 3/4 cups all purpose flour 1 teaspoon baking powder 1 1/2 teaspoons baking soda Salt 1/4 teaspoon each ground cinnamon, nutmeg and ginger 1 1/2 sticks unsalted butter 1 cup sugar 1/3 cup honey 3 large eggs, lightly beaten 1 teaspoon grated orange zest 1/4 cup orange juice Generous cup of grated peeled carrots 1/2 cup raisins Instructions: Preheat oven to 350 degrees. Lightly butter a 9 x 5 inch loaf pan In a mixing bowl, whisk together flour, baking powder, baking soda, pinch of salt and spices. In another mixing bowl cream butter and sugar until light. Add honey, eggs, 1 by 1, orange zest and juice. Fold wet ingredients into dry ingredients. Add carrots and raisins to batter and transfer it to prepared loaf pan and bake in middle of oven for 45 minutes or until a toothpick when inserted in center comes out dry. Rest on a rack for 15 minutes; turn out, cool on a rack. ","[Chardonnay, Riesling, Gewrztraminer, Moscato]" 58855,"Im-Passion 2 ounces gin, such as Tanqueray Gin 1/2 ounce herb liqueur, such as Yellow Chartreuse 1 ounce passion fruit puree 1 bar spoon kaffir lime leaf bitters Imperial lager, such as \The Kaiser, Avery Brewing Company Sprig of fresh mint, for garnish Instructions: Combine the gin, herb liqueur, passion fruit puree and bitters in a cocktail shaker with ice. Shake, then pour into a beer glass and top with the imperial lager and mint sprig. Serve. ","[Gin, Herb Liqueur, Imperial Lager]" 58856,"Plump Udon Noodles in Thai Green Curry with Eggplant 1/2 cup fresh basil leaves 1/2 cup fresh cilantro leaves 3/4 cup coconut milk 2 tablespoons fish sauce 2 tablespoons soy sauce 1/2 teaspoon ground coriander 1/2 teaspoon ground cumin 1/2 teaspoon raw sugar
4 cloves garlic 1 green Thai cl One 1-inch knob fresh ginger, peeled 1 stalk lemongrass, tough outer layers removed, sliced Juice of 1 lime 1 shallot, halved Freshly cracked black pepper 2 tablespoons canola oil 4 cups organic chicken or vegetable stock 2 fresh kaffir lime leaves 1 yellow bell pepper, seeded and diced 1 Chinese eggplant, diced 1 pound buckwheat udon noodles Salt Instructions: Combine the basil, cilantro, 1/4 cup coconut milk, the fish sauce, soy sauce, coriander, cumin, sugar, garlic, cl, ginger, lemongrass, lime juice, shallot and some black pepper in a food processor. Blend until a paste forms.
Heat the canola oil in a large pan over medium-high heat. Add the curry paste and stir-fry for 1 minute. Add the stock and kaffir lime leaves and bring to a boil. Turn down the heat to medium and simmer for 10 minutes. Add the bell pepper, eggplant and the remaining 1/2 cup coconut milk and cook until the vegetables are tender, 15 to 20 minutes.
Meanwhile, cook the noodles in salted boiling water until al dente. Drain.
Fill a big bowl with the noodles and cover with the spicy green curry sauce. ","[Chardonnay, Gewrztraminer, Pinot Gris, Riesling]" 58857,"Black Pepper Ice Cream Sandwiches 2 1/4 cups all-purpose flour (see Cook's Note) 2 teaspoons ground ginger 1 teaspoon baking soda
3/4 teaspoon ground cardamom 1/4 teaspoon fine salt
10 teaspoons coarsely ground black pepper
1 1/4 cups dark brown sugar 1 1/2 sticks unsalted butter, at room temperature
1 large egg
1/4 cup molasses
1/2 cup sanding sugar 1/2 teaspoon cayenne pepper 3/4 cup chopped crystalized ginger 2 quarts slightly softened vanilla ice cream Instructions: Arrange 2 oven racks in the top and bottom thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment paper. Whisk together the flour, ginger, baking soda, cardamom, salt and 2 teaspoons black pepper in a medium bowl; set aside. Beat the brown sugar and butter together with an electric mixer at medium-high speed until pale and fluffy, about 2 minutes. Scrape down the sides, add the egg and beat to combine. Add the molasses and beat to combine. Slowly add the flour mixture and beat until just combined. Shape the dough into walnut-sized balls, about 1 tablespoon each, then roll them in sanding sugar. Place the cookies 2 inches apart on the prepared baking sheets and flatten slightly.
Bake, rotating halfway through, until puffy and crackled on top, about 10 minutes. Cool on baking sheets for 5 minutes, then remove to a wire rack to cool completely. Meanwhile fold the cayenne, 1/2 cup crystalized ginger, and 4 teaspoons black pepper into the ice cream. Allow to re-freeze for 10 minutes. Once the ice cream is hard enough to scoop, sandwich about 1/4 cup ice cream between pairs of cookies. Re-freeze for at least 2 hours.
Combine the remaining 1/4 cup crystallized ginger with the remaining 4 teaspoons pepper in a medium bowl. Roll the ice cream sandwich sides in the mixture. Serve immediately or individually wrap in plastic and keep in the freezer for up to 1 week. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 58858,"Spicy, Smoky Cauliflower Mash 4 cups cauliflower florets (about 1 large head) 1 cup grated mozzarella cheese 1/2 cup milk 3 tablespoons sour cream 1 tablespoon lime juice (about 1/2 lime) 1 to 2 teaspoons adobo sauce, to taste Salt and freshly ground black pepper Fresh cilantro, chopped, for garnish Instructions: Steam the cauliflower in a steamer insert set over boiling water, covered, until it is very soft, 15 to 20 minutes. Transfer the steamed cauliflower to a blender and puree with the cheese, milk, sour cream and lime juice until smooth, scraping down the sides of the blender jar as necessary. Add the adobo sauce and salt and pepper to taste, pulse a couple more times and transfer to a serving bowl. Sprinkle with cilantro and serve. ","[Rioja, Tempranillo, Garnacha, Barbera]" 58859,"Fried Chicken Dumpling 1 pound ground chicken 3 tablespoons minced garlic 3 tablespoons sesame oil
2 1/2 tablespoons light soy sauce
1 tablespoon minced ginger 1 tablespoon Shaoxing wine
1 teaspoon ground white pepper
1 large scallion, chopped
1 tablespoon cornstarch Wonton wrappers, for making dumplings Oil, for frying Instructions: Mix together chicken, garlic, sesame oil, soy sauce, ginger, wine, white pepper and scallions. Stir cornstarch into 1 cup water in a small bowl, then add to the mixture and mix well. Fill wonton wrappers with 1 ounce filling each. Moisten edges with water to seal shut. Bring oil to 375 degrees F, then fry the dumplings in batches until golden brown. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 58860,"Tortilla Chip Crusted Chicken Tenders with Jalapeno Slaw 1/4 cup plus 2 tablespoons apple cider vinegar 2 tablespoons sugar 1 tablespoon chili powder 2 medium red onions, sliced into 1/4-inch-thick rounds 1 cup reduced-fat mayonnaise 1/3 cup chopped fresh cilantro 1/2 small head cabbage, shredded (about 4 cups) 2 jalapeno peppers, seeded and chopped
Kosher salt and freshly ground pepper
1 9-ounce bag low-sodium tortilla chips, finely crushed Cooking spray 1 1/4 pounds skinless, boneless chicken breasts, cut into 1-inch strips Instructions: Position a rack in the upper third of the oven and preheat to 450 degrees F. Whisk 1/4 cup vinegar, 1 tablespoon sugar and the chili powder in a shallow microwave-safe dish. Add the onions, separating them into rings. Cover with plastic wrap and microwave until crisp-tender, 3 to 5 minutes. Toss to coat the onions with the liquid, then let cool.
Meanwhile, whisk 1/3 cup mayonnaise, the cilantro and the remaining 2 tablespoons vinegar and 1 tablespoon sugar in a large bowl. Add the cabbage, jalapenos, 1 teaspoon salt, and pepper to taste and toss. Refrigerate the slaw until ready to serve.
Whisk the remaining 2/3 cup mayonnaise and 1 tablespoon liquid from the pickled onions in a shallow dish. Put the crushed chips in another dish. Coat a baking sheet with cooking spray. Dip the chicken in the mayonnaise mixture and then in the chips; place on the baking sheet. Mist the chicken with cooking spray. Bake until crisp and cooked through, 10 to 12 minutes. Serve with the slaw and onions.
","[Chardonnay, Sauvignon Blanc, Vermentino, Tempranillo]" 58861,"Raw Corn, Arugula, and Pecorino Salad with Grilled Chicken Breast 2 bone-in whole chicken breasts, halved 2 tablespoons Toasted Spice Rub, recipe follows Salt and freshly ground pepper Extra-virgin olive oil 2 cups absolutely fresh corn kernels (about 3 ears) 3 cups packed arugula 1 1/2 teaspoons coarsely chopped fresh oregano leaves 3/4 cup Whole Citrus Vinaigrette, recipe follows 1 1/2 ounces pecorino 1/4 cup fennel seeds 1 tablespoon coriander seeds 1 tablespoon peppercorns 1 1/2 teaspoons red pepper flakes 1/4 cup (1-ounce) chili powder 2 tablespoons kosher salt 2 tablespoons ground cinnamon 3 small oranges 1/2 red onion, minced 2 teaspoons chopped fresh sage leaves 1 teaspoon salt 1/2 teaspoon freshly ground pepper 1 1/2 cups extra-virgin olive oil Instructions: Prepare a grill or grill pan. Season both sides of the chicken with spice rub, salt and pepper. Brush the chicken breasts on both sides with olive oil. Grill skin side down, until well-browned and cooked through, about 8 minutes on each side. While the chicken is cooking, make the salad. Combine the corn kernels, arugula, and oregano in a bowl. Add desired amount of citrus vinaigrette, toss, and season with salt and pepper. With a vegetable peeler, shave the pecorino onto the salad. Toss lightly. Slice chicken into bite size pieces, place on top of salad and serve. Toast the fennel seeds, coriander seeds, and peppercorns in a small, heavy pan over medium heat. When the fennel turns light brown, work quickly and add the red pepper flakes, and toss. Immediately turn the spice mixture out onto a plate to cool. Put mixture in a blender with the chili powder, salt, and cinnamon and blend until the spices are evenly ground. If you have a small spice mill or a coffee grinder dedicated to grinding spices, grind only the fennel, coriander, pepper, and chili flakes. Pour into a bowl and toss with the remaining ingredients. Keep the spice mix in a glass jar in a cool, dry place, or freeze. Cut off and discard the stem ends of 2 oranges. Cut into quarters, cut out the core, and pull out seeds. Place in a blender or food processor. Squeeze the juice from the remaining orange into the blender and add the red onion, sage, salt, and pepper. Pulse and then blend the fruit until as smooth as possible. With the machine running, add the olive oil in a thin, steady stream. The vinaigrette will be thick like a mayonnaise. If it is too thick, with the machine still on, thin with a little warm water. Taste for seasoning. Cover and refrigerate for up to 3 days. If the vinaigrette separates, shake it up in a jar or return it to the blender and blend until smooth again. ","[Chardonnay, Vermentino, Sauvignon Blanc, Gavi]

" 58862,"Stained Glass Cookies 2 1/2 cups cake flour, plus more for dusting 1 teaspoon baking powder 1/4 teaspoon salt 2 sticks unsalted butter, at room temperature 3/4 cup sugar 1 large egg 1 teaspoon vanilla extract 14 to 20 hard candies, such as Jolly Rancher or Life Savers Sift the flour, baking powder and salt into a medium bowl. Instructions: Beat the butter and sugar in a large bowl with a mixer on medium-high speed until light and fluffy, 3 to 5 minutes. Beat in the egg and vanilla. Reduce the mixer speed to low; add the flour mixture in 2 batches and beat until just incorporated. Divide the dough in half; wrap in plastic wrap and refrigerate until firm, at least 1 hour and up to 1 day. Meanwhile, separate the candy by color and place each color in a separate resealable plastic bag. Crush into small pieces using a rolling pin; do not pulverize. Line 2 baking sheets with parchment paper. Working with 1 piece of dough at a time, lightly dust the dough with flour and roll out between 2 pieces of parchment paper until about 1/8 inch thick. Refrigerate until slightly firm, about 15 minutes. Cut into shapes using 2-to-4-inch cookie cutters and transfer to the prepared baking sheets. Gather the scraps and refrigerate until firm; reroll once to cut out more cookies. Cut out shapes from the centers of the cookies using smaller cutters; fill the cut-out areas about two-thirds full with the crushed candy. Refrigerate until firm, about 30 minutes. Position racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Bake the cookies, switching the position of the pans halfway through, until the candy melts and the cookies are just golden, 12 to 15 minutes. Let cool 5 minutes on the baking sheets, then transfer to racks to cool completely. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 58863,"Blueberry Scones 1 cup whole wheat flour 1 cup all-purpose flour 3 teaspoons baking powder 1/4 cup sugar 1/3 cup butter or margarine 3/4 cup light cream 1 egg yolk 1 cup fresh blueberries Instructions: Preheat oven to 425 degrees F. Combine flours, baking powder, and sugar in a bowl. Cut in butter until mixture resembles fine crumbs. Beat cream and egg yolk together and add to dry ingredients. Stir with a fork just until dry ingredients are moistened. Gently fold in blueberries with rubber scraper. Turn out on a floured surface and knead gently about six times to form a ball. Pat dough into a circle about 3/4-inch thick. Carefully place on greased baking sheet. Mark off eight wedges with a sharp knife. Be careful not to cut all the way through. Sprinkle with sugar. Bake for 20 minutes or until browned. Break into wedges and serve hot with butter. ","[Chardonnay, Riesling, Sauvignon Blanc, Pinot Grigio]" 58864,"Cookie Dough Bars Two 12-ounce bags semisweet chocolate chips 1/4 cup coconut oil One 16.5-ounce package edible chocolate chip cookie dough (see Cook's Note) One 16.5-ounce package edible peanut butter cookie dough (see Cook's Note) 1/2 cup sprinkles Instructions: Line a quarter baking sheet with foil or wax paper and place in the freezer for 7 to 10 minutes. Add half of the chocolate chips and half of the coconut oil to a microwave-safe bowl. Microwave for 30 seconds, stir and return to the microwave for another 30 seconds. Stir until smooth. (Alternatively, add them to a bowl over a pan of simmering water and heat until melted, 7 to 10 minutes.) Pour the melted chocolate mixture onto the chilled baking sheet, spreading it into a thin layer. Place back in the freezer to set, about 5 minutes. While the chocolate sets, repeat the melting process with the remaining chocolate and coconut oil, then set aside. Add the chocolate chip cookie dough to one half of the baking sheet and use a spatula or clean hands to press it into an even layer, leaving the other half of the baking sheet open. Repeat with the peanut butter cookie dough on the other side. Pour the second batch of melted chocolate over the top, then spread it to cover the cookie doughs. Immediately top with the sprinkles. Transfer to the freezer until completely set, about 45 minutes. This will allow you to get very clean squares when cutting. Lift out the chocolate and cookie dough slab using the wax paper or foil to help. Slice into 24 squares and serve. Store leftovers in the fridge for up to 5 days in an airtight container. The bars are best served chilled. ","[Chardonnay, Riesling, Moscato, Pinot Grigio]

" 58865,"Chocolate-Stuffed Toffee Peanut Butter Cookies 1 1/2 cups all-purpose flour (see Cook's Note) 1/2 teaspoon kosher salt 1/2 teaspoon baking soda 1 cup granulated sugar 1 stick (8 tablespoons) unsalted butter, at room temperature 1 large egg 1 cup smooth peanut butter 1 teaspoon pure vanilla extract 1/3 cup toffee bits Confectioners' sugar, for dusting
Four 1.55-ounce milk chocolate candy bars, such as Hershey's, broken up into individual rectangles Instructions: Position oven racks in the upper and lower thirds of the oven and preheat to 375 degrees F. Line 2 baking sheets with parchment. For the cookie dough: Whisk together the flour, salt and baking soda in a medium bowl.
Beat the granulated sugar and butter in a large bowl with an electric mixer on medium speed until light and fluffy, about 3 minutes. Beat in the egg until combined. Beat in the peanut butter and vanilla until smooth and creamy. Add the flour mixture and mix on low until well combined.
For the add-ins: Stir in the toffee bits with a wooden spoon until just combined.
For the filling: Scoop 2 level tablespoons cookie dough into the palm of your hand and flatten into a 2-inch round. Stack 3 chocolate rectangles in the center of the round, then top with 1 additional level tablespoon cookie dough. Press and mold the cookie dough so that it completely covers the chocolate. Flatten the cookie slightly so it is about 1 inch tall. Repeat with the remaining cookie dough and chocolate rectangles to make about 14 cookies total (you will have leftover chocolate pieces). Divide the cookies between the prepared baking sheets. Bake, rotating the baking sheets top to bottom and front to back halfway through cooking, until the tops are puffed and the undersides are lightly browned, about 14 minutes. Cool the cookies on the baking sheets set over cooling racks for 5 minutes. Lightly dust the tops of the cookies with confectioners' sugar, then serve while still warm.
","[Pinot Noir, Chianti, Tempranillo, Zinfandel]

" 58866,"Texas Hold'em 2 cups warm water (110 degrees F) 1 tablespoon active dry yeast (about 2 packets) 1 tablespoon agave nectar 2 tablespoons finely ground cornmeal 4 to 5 cups all-purpose flour, plus extra for dusting 1 tablespoon fine sea salt 1/4 cup grape seed or canola oil 1/2 pound bacon, chopped 1 cup 1/4-inch- sliced sweet onion (about 1/2 onion) 1/4 cup mayonnaise 2 tablespoons Chili Sauce (page 368) 1 tablespoon minced chipotle pepper in adobo 1/2 cup finely chopped cilantro 4 cups shredded or chopped leftover \Bring It On\ Beef Brisket (page 240) 1/2 cup thin strips roasted red bell pepper (see page 130) 1/4 cup shredded Havarti cheese 1 teaspoon freshly cracked black pepper 2 tablespoons unsalted butter, melted 2 tablespoons grated dry Jack cheese Instructions:

1. In a large glass bowl, combine the water, yeast, agave nectar, and cornmeal. Let sit in a warm place for 10 to 15 minutes, until foamy. Stir in 4 cups of the flour, the sea salt, and the oil. Turn the dough out onto a lightly floured board and knead just until all ingredients are well incorporated and dough is smooth. (Add more flour as needed if sticky). Lightly oil a large glass bowl and place the dough ball into it. Cover the bowl and set aside in a warm place to rise for 1 hour.
2. In a medium skillet over medium- high heat, cook the bacon until just crisp. With a slotted spoon, transfer the bacon to a paper-towel- lined plate. Add the onion to the rendered fat and cook for 15 to 20 minutes, until soft and deep brown.
3. In a small bowl, combine the mayonnaise, chili sauce, chipotle, and 1/4 cup cilantro and blend well. Refrigerate until needed.
4. Preheat the oven to 375 degrees F. Lightly grease and flour a 9-by-5- inch loaf pan.
5. Turn the dough onto a floured surface, sprinkle it with flour, and knead gently until smooth, folding over several times. Flour a rolling pin and roll the dough into a rectangle about 12 by 9 inches.
6. Spread the dough generously with the chipotle mayonnaise. Cover with the brisket, then the onion, roasted pepper, and bacon. Sprinkle evenly with the Havarti, the remaining cilantro, and cracked pepper.
7. From the short side, gently roll up the dough \jelly roll\ style, tucking in the ends as you go. Place the dough roll in the prepared loaf pan, brush with the melted butter, and sprinkle the top with the dry Jack. Bake for 1 hour 25 minutes, until dark golden brown. You should hear a slightly hollow sound when you tap the bread.
8. Cool for a full 30 minutes in the pan on a wire rack. Then remove from the loaf pan and slice into 1- inch thick slices. Enjoy immediately. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 58867,"BBQ Tri Tips 3 tablespoons Worcestershire sauce 3 tablespoons black pepper 3 tablespoons salt 3 tablespoons garlic 3 tablespoons chili pepper 3 tablespoons onion salt 3 tablespoons ground cumin 3 tablespoons ground cilantro 7 pounds beef tri-tip Instructions: Combine all the seasoning ingredients in a bowl. Coat the tri-tip with the rub and place in the refrigerator for 1 hour. Preheat grill over low heat. Sear both sides of the beef on the grill, then cook over low heat for about 30 minutes constantly turning or until internal temperature reaches 130 degrees F on an instant-read thermometer. Remove from grill to a cutting board and let rest for 10 minutes. Thinly slice and serve. ","[Cabernet Sauvignon, Zinfandel, Malbec, Syrah]" 58868,"Grilled Tomato and Cheese 1 large or 2 medium heirloom or beefsteak tomatoes Kosher salt Eight 1/3- to 1/2-inch-thick slices Pullman bread 12 slices sharp Cheddar or American cheese 6 tablespoons cultured butter, softened Instructions: Thinly slice the tomatoes and lay them on a paper towel. Sprinkle with salt and let sit to release any water, about 15 minutes. Pat dry.
   Lay out 4 slices of the bread on a work surface. Layer each with 2 slices of cheese, making sure that they cover to the edges. Follow with 2 slices of tomato and then 1 more slice of cheese. Close the sandwiches with the remaining bread. Thinly and evenly spread the butter on both sides of the bread using about 1 1/2 tablespoons of the butter for each sandwich.
   Place 2 sandwiches into a nonstick medium skillet over medium heat. Cover the skillet with a lid and cook until the bread is evenly golden brown, about 2 minutes. Flip, cover again and cook until the bread is golden brown and the cheese is visibly melted, about 2 minutes more. Repeat with the remaining sandwiches. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 58869,"Salmon Croquettes with Remoulade Sauce 2/3 cup self-rising flour (see Cook\u2019s Note) 2 teaspoons Worcestershire sauce 1 to 2 teaspoons hot sauce, optional 1 teaspoon Dijon mustard 1/2 teaspoon garlic powder 2 scallions, thinly sliced One 14.75-ounce can salmon, drained well 1/2 medium onion, finely chopped (about 1/2 cup) 2 large eggs 3 teaspoons Cajun or Creole seasoning Kosher salt and freshly ground black pepper 1 cup mayonnaise 1 tablespoon capers, drained and coarsely chopped 1 tablespoon sweet paprika 4 cornichons, finely chopped, plus 3 teaspoons cornichon brine 3/4 cup panko breadcrumbs 1 1/2 cups canola oil Instructions: Combine the flour, Worcestershire, hot sauce if using, Dijon, garlic powder, scallions, salmon, onion, 1 of the eggs, 1 teaspoon of the Cajun seasoning, 1 teaspoon salt and several grinds of black pepper in a medium bowl and gently stir with a fork until the flour is fully incorporated. Place the mixture in the refrigerator and chill for at least 30 minutes and up to 1 hour (see Cook\u2019s Note). Meanwhile, prepare the remoulade sauce by combining the mayonnaise, capers, sweet paprika, cornichons and brine, remaining 2 teaspoons Cajun seasoning and 1/2 teaspoon salt in a small bowl and set aside. (The sauce can be refrigerated, covered, up to 1 hour; serve chilled or at room temperature.)
   Lightly beat the remaining egg in a small bowl. Place the panko in another small bowl and dust your hands lightly with flour. Using a 1/4 cup measuring cup, scoop the salmon mixture, shape it into an oblong croquette about 2 inches long and set on a large plate. Repeat to make a total of 8 croquettes. (Alternatively, these can be shaped into round patties). Working 1 croquette at a time, dip into the egg and then roll in the panko to coat completely, gently pressing so it adheres.
   Heat the canola oil a large skillet over high heat until 350 degrees F on a deep-fry thermometer or by testing: Add a small piece of the salmon mixture to the oil; it should bubble vigorously and float to the top. Line a plate with paper towels.
   Carefully place the croquettes in the oil, making sure to leave space in between to ensure even cooking. Cook until golden brown, 2 to 3 minutes per side. Transfer to the lined plate and let cool slightly. Serve warm with the remoulade sauce.
   ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 58870,"Roasted Hasselback Potatoes with Herb Butter 6 medium Yukon gold potatoes (about 6 ounces each) 4 tablespoons unsalted butter, melted Kosher salt and freshly ground pepper 1/4 cup mixed fresh herbs, such as parsley, tarragon, thyme, dill, or chives 1/4 cup grated Parmesan Instructions:
9. Preheat the oven to 400 degrees F (use a convection oven if you have it). Peel the potatoes. Make 1/8-inch repeated crosswise cuts that go almost all the way through each potato. (Set a chopstick or thin wooden spoon crosswise to your knife next to the potato to keep from cutting through the potato.)
10. Heat 2 tablespoons butter in an ovenproof skillet over medium-high heat. Turn the potatoes to coat with butter and sprinkle with 1 teaspoon each salt and pepper. Cook the potatoes until they are golden on the bottom, about 3 minutes. Add 1/3 cup water, bring to a low boil, reduce the heat, cover, and transfer to the oven. Bake the potatoes for 45 minutes.
11. Meanwhile, mix the herbs with the remaining 2 tablespoons butter. Uncover the potatoes, fan the potatoes slightly to separate the slices, and brush evenly with the herb butter. Sprinkle with the Parmesan. Increase the temperature to 450 degrees F and cook uncovered until golden brown, about 15 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 58871,"Top-of-the-line Margarita Lime wedges Coarse salt 1/4 cup fresh lime juice, about 1 large lime 1/4 cup silver 100 percent agave tequila 1/4 cup orange liqueur 1/2 cup coarsely cracked ice cubes Instructions: Rub the rims of 2 martini glasses with a lime wedge, then dip the rims in a dish of course salt. Refrigerate the glasses if desired. In a shaker, combine the lime juice, tequila, and orange liqueur. Add ice and shake 10 to 15 seconds, then strain into the prepared glasses. ","[Tequila, Orange Liqueur]" 58872,"Schiacciata with Caramelized Onions 3 tablespoons extra-virgin olive oil, divided 5 cups thinly sliced onions Sea salt and freshly ground black pepper 1/2 cup water 1 1/2 teaspoons finely chopped fresh thyme leaves Cornmeal, for dusting baking sheets 1/2 pound store bought pizza dough All-purpose flour, for dusting dough and work surface About 15 oil-cured olives, pitted About 1/2 cup grated fontina or Gorgonzola 3 small handfuls fresh flat-leaf parsley leaves, optional Aged red-wine vinegar, optional Instructions: Heat 2 tablespoons of the olive oil in a large saute pan over medium heat until hot. Add the onions, season with salt so the onions release their liquid, and reduce the heat to medium-low. Cook until the onions stop releasing water and the pan is nearly dry again, about 4 minutes. Do not allow the onions to brown. Add the water, stir, cover, and cook until softened, about 10 minutes. Uncover, stir in the thyme, and cook over medium heat until the onions are light brown, about 10 minutes longer. Season lightly with pepper. Do not cook the onions too long now as they will brown further in the oven. Let cool for several minutes. Preheat the oven to 500 degrees F. Dust 2 baking sheets with cornmeal. Cut the dough into 3 equal pieces. Working on a floured surface, shape each piece of dough by hand or with a rolling pin into an 8-inch round, keeping the edges a little thicker than the center. Transfer the rounds to the prepared baking sheets. Brush each round with 1 teaspoon of the olive oil and divide the onions evenly among them. Let rise for about 20 minutes. Push the dough with your fingers. Top each round with the caramelized onions and then scatter olives on top. Dot rounds evenly with the cheese. Bake until light brown all around the edges and on the bottom, about 12 minutes. Let cool for a minute, then, if desired, pile a handful of parley leaves on top of each. If using, put the vinegar in a spray bottle and mist the parsley. Chef's Note: Diced cooked potatoes are also a good addition to the onions. ","[Barolo, Barbaresco, Chianti, Tempranillo]" 58873,"Marshmallow Fondant Zebras 5 ounces mini marshmallows (about 2 2/3 cups) 8 ounces confectioners' sugar, sifted (about 2 cups), plus more for kneading Vegetable shortening, for kneading Black gel food coloring, for coloring the fondant Instructions: For the marshmallow fondant: Combine the marshmallows and 1 1/2 teaspoons water in a large microwave-safe bowl. Microwave in 30-second intervals, stirring in between each, until melted and smooth, about 1 1/2 minutes. Add about three-quarters of the sifted confectioners' sugar to the marshmallow mixture and stir to combine. Once the mixture becomes too stiff to stir, grease a work surface and your hands with shortening (or wear greased plastic disposable gloves) and dump the mixture onto the work surface. Knead, adding the remaining quarter of confectioners' sugar a little at a time, until the fondant is very smooth, not sticky and holds its shape in a ball without relaxing. Use right away or grease it lightly with additional shortening, wrap tightly in plastic wrap and store in an airtight plastic bag or container at room temperature for up to several days. Remove a 1-ounce piece from the fondant ball (about 2 tablespoons). Wearing plastic disposable gloves, color the 1-ounce piece black (about 3 drops), rolling and kneading to evenly incorporate the color. Work in a little confectioners' sugar if the moisture from the food coloring makes the fondant too soft. For the zebra head, legs, arms, ears and body: With greased hands, divide the white fondant into 6 pieces (one piece for each zebra). From the first piece, pinch off a portion of fondant and roll into a head. Pinch off 2 more pieces and roll them into stubby legs. Remove 2 more pieces of fondant and roll into arms. Pinch off 2 tiny pieces of fondant and roll them into triangular ears; use a toothpick to make a crease in each ear. Pinch off a small piece of fondant and reserve for the nose. Roll the remaining piece of white fondant into the body. For the zebra stripes, hair, eyes and markings. With greased hands, divide the black fondant into 6 pieces (one piece for each zebra). From the first piece, pinch off small pieces and roll into thin lines for stripes. Pinch off a small piece and shape into a circle for hair, using a toothpick to make indents around the circle. Pinch off 4 small pieces and shape into circles for the pads at the end of the arms and legs. Pinch off 2 tiny black pieces and roll into balls for eyes. Pinch off a small piece of black fondant for the nose. For the nose, combine the white and black fondant nose pieces into one gray piece and shape into an oval. Use a toothpick to poke 2 nostrils in the nose. Build the zebra: Add a black circle to the end of each arm and leg, using a little water to attach them. Add stripes to the arms and legs. Press the legs together to join them in a \v\ shape and set the legs on a parchment-lined baking sheet. Add the body in between the legs and arrange the arms on the side of the body. Add stripes to the head and attach the ears on either side, using a little water if needed. Attach the hair on top of the head in between the ears, using a little water and pressing lightly to adhere. Press the eyes and nose onto the face, using a little water if needed. Press the head on top of the body to adhere. Repeat with the remaining white and black fondant to make 5 additional zebras. Let the zebras dry, uncovered, overnight. ","[Chardonnay, Sauvignon Blanc, Riesling, Sparkling wine]

" 58874,"Chipotle-Mango BBQ Chicken 1 1/2 cups mango, peeled, pitted and roughly chopped 3/4 cup fresh cilantro (loose pack, not chopped, stems andall) 2 tablespoons fresh lemon juice 2 tablespoons unseasoned rice wine vinegar 1 tablespoon canola oil, plus extra for grill 4 cloves garlic, peeled 2 chipotle peppers in adobo, plus 1 tablespoon adobo sauce 2 teaspoons kosher salt 1 teaspoon freshly cracked black pepper 2 pounds chicken thighs and drumsticks, bone in, skin on Instructions: Put the mango, cilantro, lemon juice, vinegar, oil, garlic, chipotle, salt and pepper in a food processor and puree until smooth. Adjust seasonings to taste. Add the chicken with half of the chipotle-mango sauce to a resealable plastic bag, and massage to coat the chicken with the sauce. Refrigerate at least 6 hours to marinate. Put the other half of the chipotle-mango sauce into a small saucepan and simmer over low heat until thick, stirring often, about 15 minutes. Set some of the simmered sauce aside to serve on the side, and baste the chicken every few minutes with the rest of the sauce. Preheat a grill or grill pan to medium-high heat and brush with oil. Remove the chicken from the marinade and put on the grill. Grill the chicken, turning and basting about every 5 minutes, until cooked through, 20 to 25 minutes. Transfer to a serving platter and serve with the reserved chipotle-mango sauce. ","[Malbec, Zinfandel, Tempranillo, Garnacha]" 58875,"Mushroom Turkey Burger 2 tablespoons extra-virgin olive oil, plus more for brushing the grill grates 2 cups cremini mushrooms, finely chopped
1/4 cup finely chopped shallots
2 garlic cloves, chopped
1 1/4 pounds ground turkey (dark meat preferred)
1/2 cup Greek yogurt, plus extra for the buns
1/2 cup dry breadcrumbs
1 large egg, beaten
Kosher salt and freshly ground black pepper
4 brioche buns, split and toasted
4 slices ripe tomato
16 thin cucumber slices Instructions: Add the oil to a medium skillet over medium-high heat. When the oil is hot, add the mushrooms and cook, without stirring, until the undersides are browned, 2 to 3 minutes. Stir and let brown on the other side, about 2 minutes, then reduce the heat to medium and add the shallots and garlic. Cook and stir until the shallots are softened, about 5 minutes. Remove from the heat, then cool the mixture. Combine the turkey, yogurt, breadcrumbs, egg and cooled mushrooms in a large bowl. Season with salt and pepper. Mix together lightly with a wooden spoon just to combine; don't overmix. Form into four 1-inch-thick patties. Refrigerate for 2 to 3 hours and up to overnight. Preheat a grill or grill pan to medium-high heat. Sprinkle the outsides of the patties with salt and pepper. Brush the grill grates with oil and grill the burgers until nicely marked, cooked through and the internal temperature reads 155 to 160 degrees F, about 6 minutes per side. Serve on the buns with additional yogurt, tomato and cucumber slices. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 58876,"Sparkling Ros Lemonade 1 tablespoon pink peppercorns 2 teaspoons sugar 1 teaspoon finely grated lemon zest 2 1/4 cups pink lemonade, chilled 3/4 cup gin 1 750-ml bottle sparkling ros, chilled Instructions: Combine the peppercorns, sugar and lemon zest in a shallow bowl. Smash with the back of a wooden spoon until the peppercorns are crushed. Moisten the rims of tall glasses with a little lemonade, then dip in the peppercorn mixture. Combine the lemonade, gin and sparkling ros in a pitcher. Pour into the glasses. ","[Prosecco, Cava, Lambrusco]" 58877,"Greens with Pickled Cranberries and Buttermilk Dressing 1/4 cup apple cider vinegar 1 teaspoon sugar Kosher salt 2/3 cup dried cranberries 3 tablespoons unsalted butter 4 teaspoons finely chopped fresh sage 5 slices pumpernickel bread, cut into 1-inch pieces Freshly ground pepper 1/3 cup buttermilk 1/3 cup sour cream 2 tablespoons mayonnaise 2 teaspoons dijon mustard 1 small clove garlic, finely grated 1/2 cup fresh dill 1/4 cup fresh parsley 4 scallions, thinly sliced 1 head Bibb lettuce, leaves halved if large 3 heads baby lettuce (such as Little Gem), leaves halved if large Instructions: Combine 1/3 cup water, the vinegar, sugar and a big pinch of salt in a small microwave-safe bowl or liquid measuring cup. Add the dried cranberries. Microwave until the liquid starts to simmer, 1 1/2 to 2 minutes. Let the cranberries sit in the liquid for 30 minutes to pickle slightly, then drain. Meanwhile, preheat the oven to 375 degrees F. Combine the butter and sage in a small microwave-safe bowl and microwave until melted, about 1 minute. Toss with the bread pieces on a baking sheet; season with salt and pepper and spread in a single layer. Bake, tossing halfway through, until crisp, 15 to 20 minutes. Make the dressing: Combine the buttermilk, sour cream, mayonnaise, mustard, garlic, 1/4 cup dill, the parsley, 1 scallion, 3/4 teaspoon salt and a few grinds of pepper in a food processor. Pulse to make a smooth dressing. Gently toss the lettuces and the remaining 1/4 cup dill and 3 sliced scallions with the dressing in a large bowl; season with salt and pepper. Sprinkle with the cranberries and croutons and gently toss. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 58878,"Seafood Stuffed Dover Sole 1/2 pound peeled, deveined shrimp, rinsed, raw 1/2 pound lobster meat, raw 1/2 pound crab meat, raw or from brine 1/4 cup parsley, roughly chopped 1/4 cup basil, roughly chopped 5 large shallots, peeled and cut in half 1/2 lemon, juiced 3 tablespoons white wine Salt and pepper, to taste 6 fillets of Dover sole to spread puree across 6 shrimp, peeled, deveined, with tail shell left on, to be rolled into center of the Sole 1 (8 by 8-inch) shallow baking dish 1/4 cup Butter, to grease pan and to coat fish before baking 5 shallots, peeled and thinly sliced 1 lemon, juiced 1 cup white wine 1/4 cup dill, loosely chopped Instructions: Preheat oven to 350 degrees F. Puree (raw in a food processor) shrimp, lobster, and crab with parsley, basil, shallots, lemon, wine, salt and pepper to make a puree. Some texture is nice. Do not over puree. Lay fillets of sole on a flat surface and spread puree evenly across the entire length. Place a single shrimp at one end of the fillet, with the tail shell facing away from the filet and toward what will be the top of the roll. Roll fillet, secure with a toothpick, and place in greased baking dish so that the roll is on its side and the shrimp tail is facing upward. Add shallot, lemon, wine, and dill to baking dish. Brush fillets lightly with remaining butter, place dish in oven, and bake 20 to 25 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 58879,"Roast Chicken Salad Sandwiches One 4-pound chicken Kosher salt and freshly ground black pepper 1/2 lemon
3 sprigs parsley or tarragon 2 large egg yolks 1 tablespoon fresh lemon juice 1 tablespoon Dijon mustard 3/4 cup vegetable oil 1/8 teaspoon cayenne pepper Kosher salt 2 stalks celery, diced, plus 2 tablespoons chopped leaves
1 medium shallot, finely chopped 3 tablespoons finely chopped fresh parsley 3 tablespoons finely chopped fresh chives 1 tablespoon finely chopped fresh tarragon Kosher salt and freshly ground black pepper Kosher salt and freshly ground black pepper
Fresh lemon juice, to taste 2 baguettes, split open Potato chips, for serving (optional) Instructions: Roast the chicken: Preheat the oven to 450 degrees F. Rinse the chicken and pat dry; season generously inside and out with salt and black pepper. Stuff the lemon half and herb sprigs inside the cavity, then place the chicken in a baking dish. Roast until golden brown all over and a thermometer inserted into the thickest part of the thigh registers 170 degrees F, about 1 hour, 10 minutes. Transfer to a cutting board and let cool slightly. Remove and discard the skin, then pull the meat off the bones and chop or tear into bite-size pieces; refrigerate, covered, until ready to use. Make the mayonnaise: Combine the egg yolks, lemon juice and mustard in a large heatproof bowl set over a saucepan of barely simmering water (do not let the bowl touch the water). Cook, whisking constantly, until hot, about 2 minutes. Remove the bowl from the pan and gradually drizzle in the vegetable oil, whisking until thick and creamy. Whisk in 1 tablespoon water, the cayenne and 1/2 teaspoon salt. Make the salad: Add the celery and leaves, the shallot, parsley, chives, tarragon and chicken to the prepared mayonnaise. Add salt, pepper and lemon juice to taste. Pull out some of the bread from the inside of the baguettes, then stuff with the chicken salad. Cut into sandwiches; serve with potato chips. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 58880,"Apple Pear Butter with Pie Crust Dippers 6 Gala apples (about 2 pounds), peels on, cut into 1-inch chunks 6 Bartlett pears (about 2 pounds), peels on, cut into 1-inch chunks
1 1/2 cups apple cider
1 tablespoon maple syrup
1 chai tea bag
1/2 teaspoon kosher salt
One 9-inch round pie dough 1 large egg, lightly beaten 1 tablespoon sugar
1/2 teaspoon apple pie spice
1/2 teaspoon kosher salt
Instructions: For the apple pear butter: Place the apples and pears in the insert of a slow cooker. Pour the apple cider and maple syrup over the fruit, then drop the tea bag in and sprinkle with the salt. Gently stir to coat the fruit, being mindful not to break the tea bag. Cover and set to cook on high until the fruit is completely tender, about 8 hours. Discard the tea bag. Scoop the fruit into the bowl of a food processor with a slotted spoon and pulse until smooth, working in batches if necessary, about 1 minute. Pour the fruit puree into a large nonstick pot. Place the pot over low heat and bring to a simmer, then simmer until the volume is reduced by a third and the color darkens and intensifies, 35 to 40 minutes. For the pie crust dippers: Meanwhile, preheat the oven to 400 degrees F and line a baking sheet with parchment. Place the round of pie dough on a cutting board. Add a splash of water to the beaten egg and brush the crust with the egg wash. Combine the sugar, apple pie spice and salt in a small bowl and sprinkle evenly over the pie dough. Use a pizza cutter or knife to slice the round into 20 strips. Place on the lined baking sheet and bake until golden brown and crispy, 10 to 15 minutes. Set aside to cool for a few minutes. Serve the butter alongside the pie crust dippers or store in an airtight container, refrigerated, for up to 2 weeks. If preparing in advance, allow to cool completely before covering and storing. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 58881,"Roasted Eggplant Parmesan 1 large eggplant (about 500 grams/1 pound) 2 teaspoons kosher salt, plus more for seasoning One 27-ounce can diced tomatoes (796 milliliters) 2 tablespoons unsalted butter (28 grams) 1 small yellow onion, peeled and halved 1 small rind of Parmigiano-Reggiano cheese, optional 2 to 3 sprigs basil 2 tablespoons olive oil (30 milliliters) Freshly ground black pepper 1/2 cup finely grated Parmigiano-Reggiano cheese (50 grams) One 4-ounce ball fresh mozzarella (about 125 grams) Instructions: Line a baking sheet with a layer of paper towel or a clean kitchen towel. Trim off the top and bottom of the eggplant and slice into 2-centimeter (1-inch) thick disks. Place the slices in a single layer onto the paper towel lined baking sheet and evenly sprinkle both sides with the kosher salt. Allow the salted eggplant to sit for about 20 minutes. Preheat your oven to 375 degrees F (190 degrees C). Meanwhile, for the sauce, combine the tomatoes and their juices with the butter, halved onion and Parmesan rind, if using, in a medium saucepan. Pick the basil leaves from the stems, add the stems to the tomatoes and set the leaves aside. Place a lid on the pan so that it is a little off kilter to allow steam out and place over medium heat. Cook, stirring occasionally, for at least 30 minutes, or even longer for a more intense tomato flavor. Pat the eggplant dry with some paper towel or a clean kitchen towel and remove from the baking sheet. Coat the bottom of the baking sheet with the olive oil and arrange the eggplant slices in a single layer. Flip the eggplant slices over to coat both sides in oil. Season with pepper and a bit more salt (don\u2019t worry, lots of the salt that you previously put on has been wiped away so the eggplant won\u2019t taste super salty). Bake for 25 to 30 minutes, flipping halfway through, until golden brown on both sides. Remove the eggplant from the oven and top each with a spoon of the tomato sauce and sprinkle with the Parmigiano-Reggiano cheese. Return the eggplant to the oven and cook for another 8 to 10 minutes, or until the cheese is melted. To serve, spoon some sauce onto your plates and divide and stack the roasted eggplant parm on top. Tear up the fresh mozzarella and basil leaves, scatter on top and season with salt and pepper. ","[Chardonnay, Pinot Grigio, Gavi, Vermentino]" 58882,"Bacon Burger Dogs 4 fresh pork bratwursts 2 12-ounce bottles lager beer 1/2 pound ground beef chuck 1/2 teaspoon Worcestershire sauce Kosher salt and freshly ground pepper 16 slices center-cut bacon 4 hot dog buns, split Extra-virgin olive oil, for drizzling 1/2 sweet onion, finely chopped 1 cup shredded cheddar cheese (about 4 ounces) Instructions: Put the bratwursts in a medium pot in a single layer. Pour in the beer, then add enough water to cover the bratwursts by 1 inch, if necessary. Bring to a boil, then reduce the heat to medium low. Simmer until the bratwursts are cooked through, 12 to 14 minutes. Remove to a plate and allow to cool completely. Meanwhile, combine the ground beef, Worcestershire sauce, 1/2 teaspoon salt and a few grinds of pepper in a medium bowl. Gently mix with your hands and divide into 4 equal portions. Lay out a piece of plastic wrap. Arrange 4 bacon slices side by side on the plastic to form a rectangle, overlapping them slightly. Position the bacon rectangle with a short end in front of you. Press a portion of the beef over the half of the bacon rectangle closest to you. Place a bratwurst horizontally on top of the beef. Using the plastic wrap to help, tightly roll the bacon and beef around the bratwurst away from you; remove the plastic wrap. Secure the bacon with kitchen twine in 3 or 4 spots. Repeat to wrap the remaining bratwursts. Place the bacon-wrapped bratwursts seam-side down in a large nonstick skillet over medium heat. Cook, turning, until the bacon is crisp and the beef is cooked through, about 10 minutes. Remove to a plate, tent with foil and let rest 10 minutes. Meanwhile, preheat the broiler. Drizzle the insides of the buns with olive oil. Place on a baking sheet and broil until golden brown, about 1 minute. Use scissors to remove the twine from the bratwursts. Place on the buns and top with the chopped onion and cheese. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Zinfandel]" 58883,"Mustard Chicken Salad 2 whole (4 split) chicken breasts, bone-in, skin-on Good olive oil Kosher salt and freshly ground black pepper 2 cups broccoli florets 1 1/2 cups good mayonnaise 2 tablespoons dry white wine 1/4 cup Dijon mustard 3 tablespoons whole-grain mustard 2 tablespoons minced fresh tarragon leaves 1 cup cherry or grape tomatoes, halved Instructions: Preheat the oven to 350 degrees F. Place the chicken breasts on a sheet pan and rub the skin with olive oil. Sprinkle liberally with salt and pepper. Roast for 35 to 40 minutes, until the chicken is just cooked. Set aside until cool enough to handle. Remove the meat from the bones, discard the skin, and dice the chicken in large bite-size pieces. Meanwhile, add the broccoli florets to a large pot of salted boiling water. Cook for 1 minute, until crisp tender, drain, and place into a bowl of ice water until cool. This will stop the cooking and set the bright green color. For the dressing, whisk together the mayonnaise, wine, mustards, 1 tablespoon salt and 1/2 teaspoon pepper. Add enough sauce to the warm chicken to moisten well. Add the tarragon, broccoli, and tomatoes and mix gently to combine. Refrigerate for a few hours to allow the flavors to blend. Serve at room temperature. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 58884,"Summer Squash Soup with Basil 2 tablespoons olive oil 1 1/4 pounds zucchini, crookneck or pattypan squash, roughly chopped 1 large onion, chopped 6 cups Summer Vegetable Stock 1/2 cup julienned basil 1 1/2 tablespoons butter, softened 1 1/2 tablespoons flour Salt and freshly ground pepper to taste Juice of 1 lemon Sour cream or plain yogurt as an accompaniment Instructions: Heat the oil in a large saucepan or stockpot, add zucchini and onion. Saute for 5 minutes or until onions are translucent and zucchini is crisp tender. Then add stock, bring to a boil, reduce heat and partially cover and cook for 25 minutes. Add basil during the last 5 minutes of cooking. Mix the butter and flour together into a paste. Remove 1 cup of simmering stock and whisk in butter mixture until smooth. Add back into soup, stir until thickened. Remove soup from heat to a blender and puree until smooth. Taste and season with salt and pepper. Add lemon juice and serve with a dollop of sour cream or yogurt. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 58885,"Spiced Chocolate Tart 1 1/2 cups plain vanilla shortbread cookies (about 6 ounces cookies) 3 tablespoons granulated sugar
5 tablespoons unsalted butter, melted
12 ounces good-quality bittersweet chocolate, finely chopped 1 cup heavy cream
4 tablespoons unsalted butter, cut into pieces
1 teaspoon ground ginger
1 cup granulated sugar 1/4 cup light corn syrup
1/2 cup heavy cream
2 tablespoons unsalted butter, cut into pieces
1 teaspoon vanilla
1/2 teaspoon kosher salt
1/4 teaspoon cayenne
Flaky sea salt, for sprinkling
Chopped crystallized ginger, for sprinkling
Instructions: For the crust: Preheat the oven to 325 degrees F. Combine the cookies and sugar in a food processor and pulse to make fine (but not pasty) crumbs. Drizzle in the melted butter and pulse to combine. Press the crust into the bottom and up the sides of a 9-inch tart pan with removable bottom. Bake on a baking sheet until the crust is set and just golden, about 12 minutes. Cool completely. For the filling: Combine the chocolate, cream, butter and dried ginger in a small saucepan and cook over low heat, stirring until the chocolate melts, about 5 minutes. Stir until very smooth. Pour into the cooled tart shell and refrigerate until set, at least 3 hours. For the salted caramel: Combine the sugar, corn syrup and 1/4 cup water in a small saucepan. Set the pan over medium-high heat and cook, stirring occasionally, until the sugar is a deep amber, 8 to 12 minutes. Carefully whisk in the cream until smooth. Remove from the heat and stir in the butter, vanilla, kosher salt and cayenne. Pour into a spouted glass measuring cup and let cool until thickened, 1 to 1 1/2 hours. When the caramel is cooled and the tart is set, drizzle the caramel over the tart so some of the chocolate is still exposed; save the rest for serving. Sprinkle the tart with flaky sea salt and chopped crystallized ginger. Cut into wedges. (If you make the tart ahead of time, use a warm knife or let sit at room temperature for a few minutes before slicing.) ","[Chardonnay, Pinot Noir, Merlot, Cabernet Sauvignon]

" 58886,"Powdered Sugar Crisps Cooking Spray 10 wonton wrappers 2 teaspoons canola oil 1 teaspoon confectioners' sugar Instructions: Preheat the oven to 375 degrees F. Spray a baking sheet with cooking spray. Cut the wonton wrappers in half on the diagonal so you wind up with 20 triangles. In a medium sized bowl, toss the triangles gently with the canola oil, separating the pieces gently so each piece is coated with oil. Place the triangles onto the baking sheet in a single layer. Bake for about 10 minutes, until they are golden brown and crisped. Dust with confectioners' sugar, and serve. Crisps will keep up to 4 days in an airtight container. ","[Chardonnay, Sauvignon Blanc, Riesling, Sparkling Wine]" 58887,"Coffee Extract Cocoa Pecan Brownies 3/4 pounds butter, melted 1 1/4 pounds granulated sugar 3/4 teaspoon coarse salt 1 1/2 teaspoons vanilla 1 teaspoon coffee extract 1 teaspoon cinnamon 1 cup whole eggs 2 ounces cocoa powder 8 ounces flour 1 cup chopped pecans or walnuts Instructions: Preheat oven to 325 degrees F. Combine the melted butter and sugar in a mixing bowl. Blend well until smooth. Add the salt, vanilla, coffee, and cinnamon, and blend until smooth. Add the eggs, 1 at a time, and mix until smooth. Combine the cocoa powder and flour, and sift. Add the cocoa-flour mixture to the butter mixture and to form a batter. Add 1/2 of the nuts and blend well. Grease a 9 by 13-inch baking dish. Pour the batter into the dish. Sprinkle the surface with the remaining 1/2-cup of nuts. Bake for 35 to 45 minutes. ","[Malbec, Zinfandel, Petite Sirah, Tempranillo]" 58888,"Beeramisu and Kidamisu Desserts 8 large eggs, separated 1/2 cup sugar 1 pound mascarpone cheese, at room temperature
2 teaspoons vanilla extract
1 bottle (pint) chocolate stout beer
48 ladyfingers 2 cups hot chocolate, cooled 1 cup shaved semisweet chocolate Instructions: Using a hand beater with a whisk attachment, beat the egg yolks and 1/4 cup of the sugar in a large bowl on medium-high speed until it forms thick ribbons, 3 to 5 minutes. Add the mascarpone and vanilla and continue to whisk on medium-high speed until smooth. In a stand mixer, beat the egg whites and remaining 1/4 cup sugar to medium-stiff peaks, then fold into the yolk and mascarpone mixture. Divide in half to use for both the beer version and hot chocolate version. To make the beer version for adults: Pour the beer into a bowl or shallow dish. Working 1 at a time, dip 8 ladyfingers in the beer, turning to coat. Make a layer of dipped ladyfingers on the bottom of an 8-by-8-inch baking dish. Cover with a layer of the whipped mascarpone, then dip and layer 8 more ladyfingers and top with another layer of mascarpone. For a third time, dip and layer 8 more ladyfingers and top with the mascarpone mixture. Cover and refrigerate for at least 4 hours. For the hot chocolate version: Pour the hot chocolate into a shallow dish. Working 1 at a time, dip 8 ladyfingers in the hot chocolate, turning to coat. Make a layer of dipped ladyfingers on the bottom of an 8-by-8-inch baking dish. Cover with a layer of the whipped mascarpone, then dip and layer 8 more ladyfingers and top with another layer of mascarpone. For a third time, dip and layer the remaining 8 ladyfingers and top with the remaining mascarpone mixture. Cover and refrigerate for at least 4 hours. Top each of the desserts with 1/2 cup of the shaved chocolate before serving. ","[Barolo, Barbaresco, Dolcetto, Valpolicella]" 58889,"Snowy Pink Coconut Bundt Cake Nonstick cooking spray One 15.25-ounce box devil's food cake mix (plus required ingredients) 6 tablespoons unsalted butter, at room temperature 1 cup marshmallow creme 1/2 cup confectioners' sugar 1 tablespoon heavy cream 2 cups unsweetened shredded coconut 1/4 cup confectioners' sugar Pink gel food coloring One .25-ounce envelope unflavored gelatin (2 1/2 teaspoons) 3/4 cup granulated sugar 1/4 cup corn syrup 1/4 teaspoon kosher salt 1 teaspoon pure vanilla extract Instructions: For the cake and filling: Coat a 12-cup Bundt pan with cooking spray. Prepare and bake the devil's food cake according to the package directions. Let cool completely. Combine the butter and marshmallow creme in a large bowl and beat with an electric mixer until smooth and well combined. Add the confectioners' sugar and heavy cream and beat until fluffy, about 3 minutes. Transfer the marshmallow mixture to a piping bag fitted with a long thin round tip. Flip the cake so it is flat-side up. Make 12 evenly-spaced holes in the bottom of the cake using a skewer, pressing only halfway down into the cake and wiggling the skewer slightly to widen the holes until they are each about 1 inch wide. Insert the piping tip in each of the holes and pipe in some marshmallow mixture until it starts to ooze out the top of the hole. Flip the cake flat-side down onto a cake stand or serving platter. For the topping: Combine the coconut and confectioners' sugar in a large resealable plastic bag, seal and shake well. Dissolve 5 to 6 drops of food coloring in 2 tablespoons water in a small bowl. Drizzle the food coloring over the coconut and toss well, massaging the bag with your hands to evenly distribute the color.
Combine the gelatin with 6 tablespoons water in a small bowl and set aside. Combine the granulated sugar, corn syrup, salt and 1/4 cup water in a medium saucepan and cook over medium heat until it reaches 235 to 240 degrees F (soft-ball stage) on a candy thermometer, 5 to 6 minutes. Remove from the heat. Pour the corn syrup mixture into the bowl of a stand mixer fitted with the whisk attachment, along with the vanilla and bloomed gelatin. Whip on high speed until thick and fluffy, about 6 minutes. Spread the marshmallow mixture all over the cake with a small offset spatula. Pat the coconut all over the cake. Let sit 30 minutes for the topping to set before serving.
","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 58890,"Foolproof Chicken Parmesan Four 6-ounce boneless, skinless chicken breasts, tenders removed 1 cup all-purpose flour Kosher salt and ground black pepper
2 eggs 2 cups fine breadcrumbs
1/4 cup plus 1 cup finely grated Parmesan 1 tablespoon dried basil
1 lemon, zested
1/4 to 1/2 cup canola or grapeseed oil 2 cups marinara sauce (your favorite brand or homemade) 2 cups shredded mozzarella 4 fresh basil leaves, for garnish Instructions: Preheat the oven to 425 degrees F. Working two at a time, place the chicken breasts in a gallon-size resealable plastic bag and set on a flat work surface. Pound the chicken to an even thickness with a meat mallet or the back of a small, heavy pan. Remove from the bag and repeat with the remaining chicken. Combine the flour and a pinch of salt and pepper in a shallow dish; whisk to incorporate. In a separate shallow dish, whisk the eggs. In a third shallow dish, combine the breadcrumbs, 1/4 cup Parmesan, dried basil, lemon zest, 1 tablespoon salt and 1/4 teaspoon pepper; stir to blend. Coat the chicken breasts completely with flour and shake off the excess. Dip in the eggs and then coat with the breadcrumb mixture. Place on a clean plate or tray and set aside. Heat the oil over medium heat in a large skillet. Pan-fry the chicken on both sides until crisp and golden, 3 to 4 minutes per side. Remove to a foil-lined baking sheet or casserole dish. Top each chicken breast with 1/2 cup of the marinara. Sprinkle the mozzarella and 1 cup Parmesan evenly over the top. Bake until the cheese is melted and the chicken is cooked through, 20 minutes. Top each breast with a basil leaf to serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 58891,"Iceberg Lettuce Salad 6 ounces crumbled blue cheese, at room temperature 1/3 cup vegetable oil
2/3 cup mayonnaise
2 tablespoons white wine vinegar
1 tablespoon hot sauce, such as Crystal or Louisiana, plus more if desired Kosher salt and freshly cracked black pepper
1 head iceberg lettuce, cut into quarters through the equator (circular slices) 1 cup cherry tomatoes, cut into quarters
6 slices cooked bacon, crumbled or chopped into pieces
1/4 cup thinly sliced chives Instructions: For the dressing: In a medium bowl, whisk together the blue cheese, oil, mayonnaise, vinegar and hot sauce. Season with salt and pepper and add more hot sauce if preferred. Set aside. For the salad: Divide the lettuce rounds among 4 plates. Pour 1/2 cup of the dressing over each. Top each with one-quarter of the tomatoes and bacon. Sprinkle some chives on top. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 58892,"Midwest Meatloaf 2 pounds ground beef 1 small onion, finely chopped 1/2 red bell pepper, chopped 2 cloves garlic, minced 1 cup fresh bread crumbs 2 eggs, lightly beaten Salt Pepper 2 teaspoon chili powder, optional 3/4 cup ketchup or tomato sauce 2 tablespoon mustard 1/4 cup chopped fresh parsley 4 slices bacon Instructions: Preheat oven to 350 degrees. Combine all ingredients in a large bowl and mix well. Gently mound the meat mixture into a metal 9x5 loaf pan. Top loaf with 4 strips of bacon. Bake for 1 hour and 10 to 20 minutes. Remove from oven and let sit for 15 minutes before slicing. ","[Cabernet Sauvignon, Merlot, Malbec, Zinfandel]" 58893,"Lychee Martini 1 teaspoon extra-dry vermouth 1 canned lychee plus 2 ounces lychee syrup 3 ounces vodka 1/2 cup ice Instructions: Rinse a martini glass with the vermouth and dump the excess. Add the lychee to the glass. In a chilled cocktail shaker, combine the vodka and lychee syrup with the ice. Shake until chilled through, about 30 seconds. Strain into the prepared glass. Enjoy chilled. ","[Prosecco, Moscato, Sauvignon Blanc]" 58894,"Mac and Cheese Pancakes (With Optional Hot Dog) 1 1/3 cups hand-grated sharp Cheddar (see Cook's Note) 1 1/3 cups pre-grated mild Cheddar
Pancake Batter, recipe follows 2 cups cooked elbow macaroni
4 hot dogs, sliced into 1/4-inch circles, optional
Nonstick cooking spray, for the pancakes 3 scallions, thinly sliced
Habanero Maple Syrup, recipe follows 2 cups all-purpose flour 2 teaspoons baking soda
1 teaspoon salt
2 eggs
2 1/2 cups buttermilk
1 habanero pepper 4 cups Vermont maple syrup
Instructions: Blend together the hand-grated and pre-grated Cheddars in a bowl. Set aside. Preheat griddle to medium heat. Ladle 4 pancakes on the griddle at a time; do not overcrowd. Add 1/4 cup macaroni to each pancake, followed by 1/2 hot dog per pancake, if using, followed by 1/3 cup Cheddar per pancake. When you notice the edges bubbling vigorously, spray the entire pancake and griddle with nonstick spray, then flip the pancakes. Press down on the pancakes with a great deal of force (think panini style). Cook until the cheese is lightly browned, about 3 minutes. Remove from the griddle, sprinkle with scallions and serve with warm Habanero Syrup. Repeat to make 4 more. Mix flour, baking soda, salt, eggs and buttermilk in a bowl until just combined; your batter should look lightly lumpy but combined. Set aside for at least 2 hours. Slice habanero in half and place in a saucepan with maple syrup. Bring up to a full boil and turn off right away to avoid boil-over. Let stand for 3 hours. Strain out pepper. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 58895,"LT Guacamole Burger 7 ounces ground prime beef (20 percent fat), at room temperature Softened butter Kosher salt and freshly ground black pepper 3 slices cheddar cheese, preferably Mecox Bay Dairy Cheddar Potato bun, sliced in half Iceburg lettuce leaf Slice beefsteak tomato Slice dill pickle 1 tablespoon LT Guacamole, recipe follows 2 Haas avocados, scooped 1 seeded chopped jalapeno 3 tablespoons chopped red onion 2 tablespoons diced tomato 1 tablespoon chopped cilantro 1/2 tablespoon fresh lime juice Splash of Green Jalapeno Pepper Tabasco Salt and pepper to taste Instructions: Heat a griddle medium hot. Using your hands, form the beef into a 1/4-inch-thick patty, trying not to press the patty too much or the meat becomes tough and the patty does not cook properly in the center. Brush some butter on both sides of the patty, season with salt and pepper and cook on the griddle for 2 to 3 minutes. Flip the burger, place the cheese on top and continue griddling for 2 to 3 minutes for medium rare. Meanwhile, brush softened butter on both slices of the bun and place on the griddle until toasted. To assemble, place the hamburger on the bottom slice of the bun, and the lettuce, tomato and pickle on top of the hamburger. Spread the LT Guacamole on the top bun and then put the sandwich together and serve. Mash the ingredients together in a medium bowl. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 58896,"cl Glazed Shrimp 1 tablespoon (about 5-6) of whole dehydrated red Thai chiles 1 large red bell pepper, stem and seeds removed Zest of one large orange 2 tablespoons rice wine vinegar 3 tablespoons honey 1 teaspoon salt 1/2 teaspoon ground ginger 1/2 teaspoon ground coriander 1 pound large shrimp, shelled and deveined 1 tablespoon of sesame seeds, for garnish Bamboo skewers, soaked for one hour Pineapple Ginger Salsa, recipe follows 1 pineapple, peeled, cored, and diced 1/2 red onion, finely diced 1/4 cup cilantro, chopped 1 teaspoon ground ginger Juice of 1 lime Salt and pepper to taste Instructions: *Cook s Note: If using dehydrated chiles soak them in warm tap water for 1 hour or till soften (this is usually only take 20 minutes, but I found with the smaller chiles, like the red Thai, that is take about an hour or so to fully rehydrate). Place both the red Thai chiles and the bell peppers in a blender or food processor and pulse until smooth. Transfer chiles to a large mixing bowl and add the sugar, orange zest, rice wine vinegar, honey, salt, ginger and coriander and mix together thoroughly. Skewer shrimp and place in a large casserole dish. Pour the marinade over the shrimp, cover with plastic wrap and place in the fridge to marinate for 15 minutes. Preheat your grill while your shrimp is marinating. Remove shrimp from fridge and grill over medium high heat for about 1-2 minutes per side. Glaze with the marinade the last minute of grilling. Remove to a platter and sprinkle with sesame seeds. Peel, core, and dice pineapple. In a medium bowl, combine red onion, pineapple, cilantro, lime juice, ground ginger, and salt and pepper. Mix together. Cover and chill. ","[Pinot Grigio, Sauvignon Blanc, Vermentino, Grenache Blanc]

" 58897,"Basic Pizza Sauce 1 can (28-ounces) whole peeled tomatoes, in juice 1 small white or sweet onion, finely diced and minced 1 clove garlic, peeled and minced 3 to 4 fresh basil leaves 1 teaspoon dried oregano Pinch salt Pinch fresh ground black pepper Pinch sugar, optional 2 tablespoons olive oil, to saute Instructions: Empty the contents of the tomato can in a mixing bowl and coarsely crush the tomatoes with a fork or your hands, leaving them just a little chunky. In a heavy bottom 2-quart saucepot, add the olive oil, over a medium high flame and heat a little. Add the onions and saute until slightly translucent. Add the garlic and saute about a minute until golden. Quickly add the crushed tomatoes to the mix. Stir well and bring to a simmer. Season with salt and pepper, to taste, and add the fresh basil and oregano. You can add a touch of sugar if desired or if tomatoes are tart. Simmer on a low flame, stirring often for at least 15 minutes. If not using right away, cool down and store in airtight container in the refrigerator, up to 1 week. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 58898,"Orange Chicken 2 pounds boneless, skinless chicken breast (about 4 medium), cut into 3/4-inch pieces 1 1/2 teaspoons kosher salt
1/2 cup (120 grams) orange juice 1/4 cup (70 grams) apricot jam
1/4 cup (70 grams) sweet cl sauce, preferably Mae Ploy
1/4 cup (60 grams) unseasoned rice vinegar
1/2 teaspoon kosher salt
1 1/2 teaspoons cornstarch
2 to 3 quarts neutral oil One 10-ounce/283-gram package tempura flour 1 bunch scallions, thinly sliced Cooked white rice, for serving
Instructions: For the chicken: Combine the chicken and salt in a bowl and massage the salt into the chicken. Cover with plastic and let sit at room temperature for 30 minutes or in the refrigerator for up to 1 hour. To make the sauce: In a medium saucepan over medium heat, whisk together the orange juice, apricot jam, cl sauce, rice vinegar and salt. Bring to a boil. In a small bowl, whisk the cornstarch with a few spoonfuls of the hot mixture to make a slurry. Add the slurry back to the saucepan and whisk to combine. Continue cooking until the sauce is thickened and syrupy; this should only take about 30 seconds of boiling. Remove from the heat and reserve in the pan. To finish: Heat the oil in a large, heavy-bottomed pot over medium heat to 375 degrees F. To make the batter: Add 3 tablespoons tempura flour to a medium bowl. Add the chicken pieces and toss to coat. In a separate large bowl, add the remaining tempura flour and whisk in 1 1/4 cups very cold water. (The batter should still have a few lumps.) Add the dredged chicken to the batter mixture and toss to coat. When the oil reaches 375 degrees, fry the chicken pieces in batches, turning frequently, until the chicken is golden brown, 3 minutes total. Remove to a wire rack set over a baking sheet to drain of excess oil. Allow the oil to return to temperature before adding another batch. When ready to serve, warm the sauce in the pan, then toss in the fried chicken pieces. Transfer to a serving bowl and garnish with the scallions. Serve with rice. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 58899,"Perfect Roast Turkey with Best-Ever Gravy 8 tablespoons (1 stick) unsalted butter, at room temperature Salt and freshly milled black pepper 2 1/2 quarts homemade turkey stock or canned reduced-sodium chicken broth Melted unsalted butter, if needed 3/4 cup all-purpose flour 1/3 cup bourbon, port, or dry sherry, optional 1 (18-pound) fresh turkey About 12 cups of your favorite stuffing Instructions: Position a rack in the lowest position of the oven and preheat to 325 degrees F. Reserve the turkey neck and giblets to use in gravy or stock. Rinse the turkey inside and out with cold water. Pat the turkey skin dry. Turn the turkey on its breast. Loosely fill the neck cavity with stuffing. Using a thin wooden or metal skewer, pin the neck skin to the back. Fold the turkey's wings akimbo behind the back or tie to the body with kitchen string. Loosely fill the large body cavity with stuffing. Place any remaining stuffing in a lightly buttered casserole, cover and refrigerate to bake as a side dish. Place the drumsticks in the hock lock or tie together with kitchen string. Place the turkey, breast side up, on a rack in the roasting pan. Rub all over with the softened butter. Season with salt and pepper. Tightly cover the breast area with aluminum foil. Pour 2 cups of the turkey stock into the bottom of the pan. Roast the turkey, basting all over every 30 minutes with the juices on the bottom of the pan (lift up the foil to reach the breast area), until a meat thermometer inserted in the meaty part of the thigh (but not touching the bone) reads 180 degrees and the stuffing is at least 160 degrees, about 4 1/2 hours. Whenever the drippings evaporate, add stock to moisten them, about 1 1/2 cups at a time. Remove the foil during the last hour to allow the skin to brown. Transfer the turkey to a large serving platter and let it stand for at least 20 minutes before carving. Increase the oven temperature to 350 degrees F. Drizzle 1/2 cup turkey stock over the stuffing in the casserole, cover, and bake until heated through, about 30 minutes. Meanwhile, pour the drippings from the roasting pan into a heatproof glass bowl or large measuring cup. Let stand for 5 minutes, then skim off and reserve the clear yellow fat that has risen to the top. Measure 3/4 cup fat, adding melted butter if needed. Add enough turkey stock to the skimmed drippings to make 8 cups total. Place the roasting pan on two stove burners over low heat and add the turkey fat. Whisk in the flour, scraping up browned bits on the bottom of the pan, and cook until lightly browned, about 2 minutes. Whisk in the turkey stock and the optional bourbon. Cook, whisking often, until the gravy has thickened and no trace of raw flour remains, about 5 minutes. Transfer the gravy to a warmed gravy boat. Carve the turkey and serve the gravy and the stuffing alongside ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Merlot]" 58900,"Roasted cl Guacamole with Baked Tortilla Chips Cooking spray 3 sun-dried tomato basil tortilla wraps 3 garden spinach herb tortilla wraps Olive oil Salt and pepper 1/2 cup frozen chopped onion, thawed 2 cups frozen no-salt added petite peas, thawed 1/3 cup water 2 tablespoons lemon juice 1 (1-ounce) packet guacamole seasoning mix 1 teaspoon chopped garlic 1/2 cup diced tomatoes with no-salt added 1 cup chopped avocado 1 (7-ounce) can fire roasted diced green chiles Instructions: Preheat oven to 350 degrees F. Spray a baking sheet with cooking spray; set aside. On a cutting board, stack 3 tortillas and using a sharp knife, cut into 8 wedges (like a pie). Repeat with remaining tortillas. Separate any that may stick together. Place on baking sheet, evenly spaced. Drizzle with olive oil and season with salt and pepper. Bake for 8 to 10 minutes or until golden. Remove and let cool. In a medium saucepan combine onions, peas, water, lemon juice, guacamole seasoning, and garlic. Cook for 10 minutes until ingredients are soft. Remove from heat and let cool. Pour cooled pea mixture into a large bowl. Add avocado and mash with a fork or potato masher. Strain tomatoes and add to bowl with green chiles. Mix until blended. Serve with baked chips. ","[Chardonnay, Sauvignon Blanc, Vermentino, Tempranillo]" 58901,"Chocolate Lobster Taco - Signature Taco 3 slices applewood smoked bacon 1-ounce (71 percent cacao) bittersweet chocolate 1 Australian lobster tail 1/2 cup olive oil Salt 1/2 jicama, sliced 5 spring onions 1 poblano pepper 8 small flour tortillas 1/2 ear white corn Olive oil 1 canned chipotle pepper 1 to 2 teaspoons chipotle sauce (from can) 1/2 cup sour cream 2 teaspoons buttermilk 1/2 teaspoon Mexican smoked paprika 1/2 teaspoon sugar Salt Instructions: Cook bacon in a small skillet on medium heat until very crispy. Remove from pan and pat dry with a paper towel. Heat the chocolate in a double boiler or in a microwave until just melted. Dip bacon into the chocolate and let dry on waxed paper. Once dry, break into small bite-sized bits. Split the lobster tail in half and brush with olive oil and salt. Grill for 8 to 10 minutes and transfer to a cutting board. Pull the flesh from shell, chop into bite-sized chunks and add to a medium bowl. Peel and thinly slice jicama. Brush with olive oil and salt and grill about 2 minutes or until grill marks appear. Transfer to a cutting board and cut into thin strips. Trim ends of spring onions. Brush with olive oil and salt and grill for 3 to 4 minutes Transfer to a cutting board and chop. Grill the poblano for 5 to 7 minutes or until almost soft. Do not burn. Remove to a cutting board, peel and chop into bite-sized pieces. Chipotle grilled corn creme: Peel corn and brush with olive oil. Grill until browned on all sides, turning occasionally, about 7 to 10 minutes. Remove from heat to a cutting board and allow to cool. When cool enough to handle, slice off the kernels with a knife. In a food processor, add the chipotle peppers and sauce, the grilled corn, sour cream, buttermilk, smoked paprika, sugar, and salt, to taste and pulse until smooth. Warm the flour tortillas on a pan or on the grill about 1 minute on each side. Layer each tortilla with lobster, jicama, green onion, poblano pepper, chipotle grilled corn creme, and chocolate bacon. Serve on a platter or individual plates and enjoy! ","[Pinot Noir, Tempranillo, Garnacha, Barbera]" 58902,"Sunny's Black Bean and Ham Eggs Benedict One 15-ounce can black beans, rinsed and drained 1/2 cup frozen corn (do not thaw) 1/4 cup instant oatmeal
One 1.25-ounce packet taco seasoning mix
1 clove garlic, grated on a rasp
Kosher salt and freshly ground black pepper Kosher salt and freshly ground black pepper
1 egg, beaten
4 to 6 tablespoons olive oil 1 stick butter, at room temperature, cut into 4 pieces 3 egg yolks, beaten until they lighten in color
2 tablespoons fresh lime juice
Kosher salt
6 ounces deli ham, sliced paper thin (if you go to the counter)
4 poached or sunny-side up eggs
1/4 cup chopped dill pickles
1/4 cup lightly chopped fresh cilantro 2 Roma or plum tomatoes, seeded and chopped
Instructions: For the black bean patties: Mash the beans in a large bowl, leaving some of the bean texture. Stir in the corn, oatmeal, taco seasoning and garlic. Stir to combine, taste and then season with a pinch of salt and a few grinds of black pepper. Fold in the egg. Cover the bowl and refrigerate for 15 minutes to hydrate the oats. In a large nonstick pan, heat the oil on medium heat. When the oil begins to swirl a bit, use an ice cream scoop to portion the black bean mixture equally into 4 balls. Drop them into the pan, then press each into a patty shape with a spatula. Cook on one side until golden and a bit crisp, about 8 minutes. Flip and cook on the other side until slightly crisped, 5 to 8 minutes more. Remove to individual serving plates. For the cream sauce: In a double boiler with the water boiling but not touching the pot above, add a piece of the butter, the yolks, lime juice, a splash of water and a pinch of salt. Whisk continuously while the butter melts, then add another piece of butter, working it in until it melts. Continue adding the butter pieces one at a time, whisking and melting between additions, until all the pieces are whisked in. Taste and adjust with salt if needed. Keep warm on the double boiler. Divide the ham into 4 servings and place a portion on top of each black bean patty. Top each with an egg, drizzle over the sauce and sprinkle with pickles. Sprinkle the plate with cilantro and tomatoes. Serve warm. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]" 58903,"Smoked Salmon with Apple-Horseradish Cream and Black Bread 6 cups broccoli florets, steamed and divided 1/4 cup grated Macintosh apple 1/4 cup low-fat plain yogurt 1/4 cup light mayonnaise 1 teaspoon Dijon mustard 1 tablespoon prepared horseradish 1 (12-ounce) package smoked salmon 1 loaf black bread, sliced into wedges Lemon wedges Capers Instructions: Steam broccoli in a colander over simmering water or in the microwave until tender-crisp. Set aside. Meanwhile, in a medium bowl, whisk together apple, yogurt, mayonnaise, mustard, and horseradish. Arrange salmon on a serving platter. Arrange black bread slices alongside and garnish with lemon wedges and capers. Serve half of the broccoli with this meal and reserve remaining broccoli (about 2 cups) for another recipe. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 58904,"Stuffed Jalape?o Pepper Grilled Cheese One 18-ounce box frozen jalape?o poppers 12 ounces fresh Mexican-style chorizo, casing removed and crumbled (4 to 5 links) Olive oil, as needed 12 slices Pullman bread 2 1/4 cups shredded Monterey jack, queso Oaxaca or whole milk mozzarella (about 10 ounces) Instructions: Prepare the jalape?o poppers according to the package directions for the oven. Meanwhile, put the chorizo in a large nonstick skillet over medium-high heat. Cook, stirring occasionally and breaking up with a wooden spoon, until just cooked through, about 5 minutes. Remove the chorizo to a medium bowl with a slotted spoon and pour the rendered fat into a small heatproof liquid measuring cup. You should have about 1/4 cup chorizo oil; if not, top with enough olive oil to reach 1/4 cup. Reserve the skillet. Lay the bread slices on a cutting board and brush evenly with the chorizo oil on one side. Flip 6 slices over and top each with 3 tablespoons of the cheese. Divide the chorizo and jalape?o peppers evenly among the 6 slices and finish each with 3 more tablespoons of cheese. Close the sandwiches with the remaining 6 slices of bread, chorizo-oil-side up.
Heat the skillet over medium-low heat. Put 2 sandwiches in the skillet and press down with a large lid. Cook until lightly browned, about 3 minutes. Flip and continue cooking, covered, until the cheese is melted and the second side is browned, about 3 minutes more. Repeat with the remaining sandwiches. Use a sharp knife to slice each sandwich in half and serve.
","[Chardonnay, Sauvignon Blanc, Vermentino, Tempranillo]" 58905,"Vichyssoise with Sour Cream and Chives 2 teaspoons butter 2 leeks, rinsed well and chopped 2 cloves garlic, minced 1 teaspoon dried thyme 1 teaspoon dried marjoram 4 cups leftover cooked new potatoes 6 cups reduced-sodium vegetable or chicken broth 1 cup reduced-fat sour cream Salt and ground black pepper 4 teaspoons chopped fresh chives Instructions: Heat butter in a large stock pot or Dutch oven over medium heat. Add leeks and garlic and cook 3 minutes, until soft. Add thyme and marjoram and cook 1 minute, until fragrant. Add potatoes and broth, increase heat to high and bring to a boil. Reduce heat, partially cover and simmer 5 minutes. Using an immersion blender, puree until smooth (or puree in a blender and return mixture to pot). Remove from heat and whisk in sour cream. Season, to taste, with salt and black pepper. Ladle soup into bowls and top with chives. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 58906,"Paul Sorvino's Marinara Sauce Olive oil (not extra virgin) Fresh garlic 4 cans whole peeled Italian tomatoes Bay leaves Fresh basil Sea salt Fresh pepper 1 pound linguini (or pasta of choice) Instructions: Heat olive oil in frying pan. While oil heats up, chop garlic and add to oil. Fry garlic until golden brown (color of toast). Set aside. Drain peeled Italian tomatoes and mash into a thick puree. Pour into the frying pan and add bay leaves, fresh basil, sea salt and fresh pepper. Cook for 25 to 30 minutes on medium flame. In a large pot boil water and add pasta. Cook for 12 minutes. Drain pasta and return it to the pot. Add 1 scoop of sauce and mix. Serve pasta in separate bowls and add marinara sauce to each serving. ","[Chardonnay, Pinot Grigio, Vermentino, Chianti]" 58907,"Kendall Square Burger 2 quarts frying oil 1/4 cup sunflower oil
6 Sweet Potato Black Bean Patties, recipe follows 6 burger buns
3 Spanish onions
4 cups all-purpose flour
6 cups Cornmeal Batter, recipe follows Salt 24 ounces vegan garlic mayo
1 1/2 cups arugula
12 ounces Lemon Dressing, recipe follows 18 ounces Red Pepper Puree, recipe follows 2 sweet potatoes, cut into cubes 1 cup red quinoa
1 red onion
One 4-ounce package flat-leaf parsley
1 quart panko
One 15.5-ounce can black beans, rinsed
1/4 cup corn
3 tablespoons salt
2 teaspoons ground cumin
2 teaspoons paprika
1 teaspoons cayenne
3 cups all-purpose flour 2 1/4 cups cornmeal 1 tablespoon baking powder 1 tablespoon garlic powder 1 quart soy milk
1 garlic clove 3 ounces lemon juice
1 ounce agave nectar 1 ounce ground mustard
1 teaspoon salt
1 teaspoon dried thyme
3 ounces olive oil
1 pound roasted red bell peppers (canned is easier) 2 cloves garlic 1 tablespoon plus 1 teaspoon red wine vinegar
2 teaspoons agave
1 teaspoon chipotle in adobo
1 teaspoon ground cumin
Dash ground cinnamon
2 ounces olive oil
Instructions: Heat the frying oil in a Dutch oven over medium-high heat to 350 degrees F. Preheat a grill pan or outdoor grill to medium heat. Oil grill with sunflower oil, then put Sweet Potato Black Bean Patties on the grill and shape to form nice round patties. Cook patties until a crust forms, about 2 minutes, then flip. Cook Sweet Potato Black Bean Patties for an additional 2 minutes. Place the burger buns on the grill to toast. Pull burger buns from the grill. Cut onions into 1/4-inch-thick rings, yielding 12 onion rings. Toss onion rings in the flour, then into the Cornmeal Batter and fry in batches until golden brown, about 2 minutes. Set aside and sprinkle with salt. Spread 2 ounces vegan garlic mayo on each of the bun halves. Place 1/4 cup arugula on bottom buns and drizzle 2 ounces Lemon Dressing over each serving of arugula. Place cooked Sweet Potato Black Bean Patties on top of the arugula. Place 2 fried onion rings on each patty, then, using a squeeze bottle, drizzle 3 ounces Red Pepper Puree over each serving of fried onion rings. Serve open face. Boil 2 quarts water in a pot, then add the sweet potatoes and cook until tender, 15 to 20 minutes. Strain in a colander and set aside to cool. Rinse the red quinoa and pour into a pot. Add 2 cups water and bring to a rolling boil. Turn down to a simmer and let cook on medium-low heat, about 15 minutes. Turn off the heat and let sit until quinoa has sprouted and absorbed all the water, then use a fork to fluff the quinoa. Set aside. Mince the red onion and parsley together. Add to a large mixing bowl along with the panko, cooked sweet potatoes, black beans, corn, quinoa, salt, cumin, paprika and cayenne. Mix until all ingredients are well incorporated, about 3 minutes. Form into six 4.5-ounce patties. Add flour, cornmeal, baking powder and garlic powder to a mixing bowl, then incorporate the soy milk with a whisk until nice and thick like a chowder. Mince the garlic clove, then put in a bowl. Add lemon juice, agave, ground mustard, salt and thyme, then whisk until everything is well incorporated. Slowly add olive oil, whisking, for about 2 minutes. Add peppers, garlic, vinegar, agave, chipotle, cumin and cinnamon to a food processor. Blend until everything is well incorporated, then slowly add olive oil, blending. This will emulsify the oil into the mixture, making it into a nice thick sauce. Emulsify for about 2 minutes. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Grenache Blanc]" 58908,"Herbal Chicken Sandwiches with Apple-Avocado Smoothie 4 jasmine green tea bags Kosher salt
Two 6-ounce boneless, skinless chicken breasts, cut into small bite-size cubes
1/3 cup finely diced red onion
2 cups plus 3 tablespoons fat-free plain Greek yogurt
3 tablespoons mayonnaise
2 tablespoons thinly sliced fresh basil 1 tablespoon finely chopped fresh tarragon 1 1/2 teaspoons white balsamic vinegar 2 tablespoons sliced natural almonds 8 slices whole wheat bread 1 cup packed mixed baby salad greens 1/4 cup raspberry jam 1 cup apple juice 2 teaspoons freshly squeezed lime juice 6 sprigs fresh basil or mint leaves 2 Granny Smith apples, cored, skin on and chopped 1 ripe Hass avocado, pitted Instructions: For the chicken salad: Bring 4 cups water to a boil in a large saucepan. Turn off the heat, add the tea bags and steep for 5 minutes. Remove the tea bags and bring back to a rolling boil. Stir in 1/2 teaspoon salt and the chicken. Cover, reduce the heat to low and poach until fully cooked, about 7 minutes. Drain and transfer the chicken to a small bowl to cool to room temperature. Stir together the onions, 3 tablespoons of the yogurt, the mayonnaise, basil, tarragon, vinegar and 1/2 teaspoon salt in a large bowl. Stir in the cooled chicken, cover and refrigerate for at least 1 hour to allow the flavors to combine. (Can be made and refrigerated a day ahead.) Toast the almonds in a dry skillet over medium heat, stirring constantly, until golden, 3 to 4 minutes. Divide the chicken among four of the bread slices. Top each with the toasted almonds, salad greens and the remaining bread slices. Cut in half. For the smoothies: Combine the apple juice, 1 cup ice, lime juice, basil, apples and avocado together in a blender, and pulse until the ice is incorporated. Then puree until smooth. Divide evenly among four glasses. Serve each sandwich with a smoothie and 1/2 cup of Greek yogurt topped with 1 tablespoon of raspberry jam. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 58909,"Stuffed Cherry Tomatoes 2 dozen cherry tomatoes, washed with stems removed 2 bunches cilantro leaves, washed and dried 2 cloves garlic 1/2 cup toasted pinenuts or walnuts 1/2 cup Parmesan 1 cup mayonnais Instructions: Using a paring knife, remove divot from bottom side of each tomato. In a food processor, combine cilantro leaves, garlic, nuts and Parmesan and process. Add mayonnaise and process until smooth. Fill a small plastic baggy with cilantro mixture and snip off 1 corner of the bag. Fill each tomato by squeezing bag. Serve chilled. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Sparkling wine]" 58910,"Beef Stroganoff with Buttered Noodles 4 cloves garlic, roughly chopped, plus 2 cloves, minced Kosher salt and freshly ground black pepper Extra-virgin olive oil 1 sprig fresh rosemary, leaves removed 1 large sprig fresh thyme, leaves removed 3 pounds beef short ribs, cut into 2 ribs apiece 1 1/2 pounds cremini mushrooms 1 1/2 pounds white button mushrooms 1/2 cup chopped shallots 1/4 cup cognac 2 cups heavy whipping cream 1 tablespoon Dijon mustard 1/2 cup sour cream 1 pound egg noodles 3 tablespoons unsalted butter 2 tablespoons freshly chopped flat-leaf parsley 2 tablespoons freshly chopped green onions Instructions: Preheat oven to 300 degrees F. Place the chopped garlic, salt and pepper into a bowl. Add enough extra-virgin olive oil to create a paste. Add the rosemary and thyme leaves to the bowl and stir to combine. Set short ribs out on a roasting tray and cover with herb paste. Roast in the oven for 2 hours and 30 minutes until they are falling apart. Heat a large saute pan over high heat and add a 3-count of olive oil. Add mushrooms and cook for 3 minutes until brown. Add shallots and minced garlic and toss to combine. Season with salt and pepper. Cook for a further 2 minutes until garlic and onion become fragrant. Remove pan from heat and carefully add cognac to deglaze the pan. Return to heat and add cream. Reduce heat and simmer until reduced by half. Turn off heat and stir in Dijon mustard and sour cream. Season with salt and plenty of freshly ground black pepper Cook egg noodles in salted boiling water according to directions on package. Drain and toss with butter while still hot. To serve: Pile the noodles high on a plate, top with stroganoff sauce and finish with rib slices. Garnish with fresh parsley and green onions. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Syrah]" 58911,"Vanilla Caramel Budino 4 large egg yolks 1 1/2 cups plus 2 tablespoons heavy cream
1 1/2 cups plus 2 tablespoons whole milk
1/4 cup cornstarch
1 teaspoon kosher salt
1 vanilla bean, split
1 cup granulated sugar
8 tablespoons unsalted butter, at room temperature
3/4 cup heavy cream 1 1/2 teaspoons kosher salt
1/2 vanilla bean, split
8 tablespoons unsalted butter, cut into pieces
1 cup granulated sugar
1/2 cup heavy cream 1 teaspoon confectioners' sugar
1/4 teaspoon vanilla extract
Sea salt Instructions: For the budino: In a medium bowl, whisk together the egg yolks, the 2 tablespoons cream, the 2 tablespoons milk and the cornstarch. In a medium saucepan, combine the remaining 1 1/2 cups cream, the remaining 1 1/2 cups milk and the kosher salt. Open the vanilla bean and, with the tip of the paring knife, scrape the seeds into the saucepan. Add the pod as well and bring the mixture to a simmer over medium heat. In another medium saucepan heat the granulated sugar over medium-high heat, stirring occasionally with a wooden spoon or heatproof spatula, until the sugar melts and becomes dark brown. Remove the sugar from the heat and slowly stir in the warm cream mixture (be careful, as it will bubble and sputter) until well incorporated. Whisk a small ladleful of the warm cream mixture into the egg yolk mixture a little at a time. Then slowly mix the egg yolk mixture into the saucepan. Cook, stirring, until a thick custard forms. Strain through a fine-mesh strainer into a large heatproof measuring cup (you will have about 3 3/4 cups) or a bowl. Whisk in the butter until melted. While the custard is still warm, divide it among the serving bowls or cups (we use plain juice glasses), filling them no more than three-quarters full. Cover with plastic wrap, pressing it onto the surface to prevent a skin from forming, and refrigerate for at least 2 hours and up to 24 hours. For the salted caramel sauce: In a small saucepan, combine the cream and salt. Open the vanilla bean and scrape the seeds into the cream with the tip of a paring knife. Add the pod to the saucepan as well, and bring the cream to a simmer over medium heat. Meanwhile, combine the butter and the sugar in a medium saucepan, and cook, stirring occasionally with a wooden spoon or heatproof spatula, until the butter and sugar have melted and are a deep amber color. (The caramel will bubble and look strange as it cooks. Once the sugar melts and the moisture from the butter evaporates, the mixture should become thin and glossy.) Remove the sugar from the heat and carefully add the hot cream; it will bubble and spurt but will settle down. Stir well to combine, then strain though a fine-mesh strainer. The sauce will keep, covered and refrigerated for at least 1 week. Reheat it gently before using. To serve: In a medium bowl, combine the heavy cream, confectioners' sugar and vanilla extract and whisk to medium peaks. Pour 2 to 3 tablespoons of the Salted Caramel Sauce over each custard. Top with a dollop of whipped cream and a pinch of the sea salt. ","[Chardonnay, Pinot Grigio, Riesling, Sparkling wine]

" 58912,"Breakfast Burritos Plain 18 flour tortillas 1 pound breakfast sausage
4 tablespoons salted butter
18 large eggs
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Instructions: Wrap the flour tortillas in paper towels and microwave them for 1 minute to make them pliable. Set them aside. Crumble the sausage finely into a large skillet over a medium heat and cook until brown, 5 to 6 minutes. Add the butter to a large nonstick skillet over a medium heat. Beat the eggs in a large bowl with the salt and pepper. When the butter has melted, turn the heat to low and pour in the eggs, then add the sausage. Slowly cook the mixture, using a wooden spatula to push it around the skillet, until the eggs are totally cooked through, 8 to 10 minutes. Place approximately 1/2 cup of the egg and sausage mixture into a warm tortilla, then roll up (do not tuck in the ends). Wrap in a foil square and keep warm until ready to serve. Repeat with the remaining ingredients. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 58913,"Classic Herb Stuffing 1 cup (2 sticks) butter 2 cups chopped celery 1 cup chopped onion 2 teaspoons McCormick? Thyme Leaves 1 1/2 teaspoons McCormick? Poultry Seasoning 1 teaspoon seasoned salt 1/2 teaspoon McCormick? Black Pepper, Ground 12 cups dry unseasoned bread cubes 4 cups chicken broth Instructions:

1. Preheat oven to 375 degrees F. Melt butter in large skillet on medium heat. Add celery and onion; cook and stir 5 minutes. Stir in thyme, poultry seasoning, seasoned salt and pepper.
2. Place bread cubes in large bowl. Add celery mixture and broth; toss gently until well mixed. Spoon into lightly greased 13x9-inch baking dish.
3. Bake 35 minutes or until heated through and lightly browned. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 58914,"Olympia Dukakis' Greek Salad 6 cups roughly chopped iceberg lettuce 3 to 4 medium ripe tomatoes, quartered 1 large green bell pepper, cut in strips 1 cucumber, peeled, seeded, and cut in strips 3/4 cup crumbled feta cheese 1/2 cup celery, chopped 1/3 cup kalamata olives Olive oil Red wine vinegar Instructions: In a large-size serving bowl, combine all ingredients except oil and vinegar. Cover and chill until ready to serve. To serve, toss salad with oil and vinegar to taste.; ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 58915,"Thai Coconut-Spice Blend 1/2 cup shredded unsweetened coconut Zest from 4 limes (about 2 tablespoons) 1 to 1 1/2 teaspoons red chili flakes 1 teaspoon ground coriander 1/2 teaspoon granulated garlic 1/2 teaspoon kosher salt Instructions: Position an oven rack in the center of the oven and preheat to 350 degrees F. Bake the coconut on a rimmed baking sheet, stirring occasionally, until light golden brown, 5 to 7 minutes. Let cool. Meanwhile, put the lime zest on a paper towel-lined microwave-safe plate and microwave in 30-second increments, stirring with a fork in between, until the zest is dry and almost brittle, 2 to 4 minutes total. (The timing will largely depend on the power of your microwave.)
   Add the cooled coconut, dried lime zest, chili flakes, coriander, garlic, and salt to a spice grinder and grind to the texture of very coarse cornmeal. Keep in an airtight container in the refrigerator for up to 1 week. ","[Sauvignon Blanc, Gewrztraminer, Riesling, Vermentino]" 58916,"World's Best Rice Pudding 2 tablespoons unsalted butter 1/2 cup medium or short grain white rice 4 cups milk Pinch salt Scant 1/2 cup sugar 1 teaspoon vanilla 2/3 cup dried cranberries Variations: 1/2 cup heavy cream or 1/2 cup dark brown sugar mixed with 2 tablespoons butter Instructions: Preheat the oven to 300 degrees F. Heat the butter in a 4 quart saucepan. When frothy, add the rice and cook for 1 minute. Slowly add the milk, pinch of salt, sugar, vanilla and 1/2 of the cranberries and bring to under a boil. Transfer to a 9-inch square baking pan and set in the oven. Bake uncovered for 1 1/2 hours, stirring every 15 minutes, then bake undisturbed for another 30 minutes. Then stir in the remaining 1/2 of the cranberries and bake for another 30 minutes (for a total of 2 1/2 hours). Variations: you can to add heavy cream in the last 30 minutes of baking. Or if you want a crusty topping, reduce sugar to 1/4 cup. Once out of oven, crumble brown sugar and butter over the rice pudding and place under the broiler until melted and bubbly. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 58917,"Country Fried Round Steak 1 cup all-purpose flour 2 teaspoons salt 1 teaspoon granulated garlic 1 teaspoon ground black pepper 1 teaspoon onion powder Two (5-ounce) Black Angus top round steaks Buttermilk 4 ounces whole butter Country Gravy, recipe follows 1 medium garlic clove, minced 2 ounces bacon grease 4 ounces all-purpose flour 1 cup heavy cream 1 cup water Black pepper, to taste Kosher salt, to taste Instructions: Mix flour, salt, garlic, pepper and onion powder together to make seasoned flour mixture.
   Tenderize steaks by running through a meat tenderizer or beating with a hand meat tenderizer. Soak in buttermilk briefly and then dip in seasoned flour mixture.
   Heat butter in saute pan on medium high heat. Place breaded steaks in pan and cook until golden brown and tender. Approximately 10 minutes per side. Serve with Country Gravy. Brown garlic in the bacon grease. Stir in flour until smooth. Let roux (grease and flour) cook lightly for a couple of minutes stirring frequently. Add cream and water stirring constantly. Simmer until gravy thickens and is hot. Season with salt and pepper, to taste. ","[Cabernet Sauvignon, Merlot, Malbec, Zinfandel]" 58918,"Char Grilled Sapa Black Chicken in Galangal: Ga Den Nuong Rieng 1 small black chicken, separate the legs from the breast 4 red Asian shallots, finely diced 1 3/4 ounces/ 50 g galangal, peeled and pounded in a mortar and pestle
   1 lemongrass stem, white part only, finely chopped 4 lemon leaves, thinly sliced 1 tablespoon toasted sesame seeds 2 teaspoons cl powder Sea salt and freshly ground black pepper
   3 tablespoons fish sauce 3 tablespoons Sa Pa honey (or regular honey) Instructions: Put the Asian shallots, galangal, lemongrass, lemon leaves, sesame seeds, cl powder, 1 teaspoon salt, 1 teaspoon pepper, fish sauce, and honey in a large mixing bowl and mix together well. Add the chicken, rubbing the marinade over and under its skin. Cover and place in the refrigerator to marinate for 2 hours, or overnight for a better result.
   Heat a barbecue grill or char grill pan to medium-high heat.
   Add the chicken and cook for 15 minutes for each side. Once cooked, place the chicken on a cutting board, skin-side up, and chop the leg and breast into a total of eight pieces with a heavy cleaver. Serve the chicken on a platter with some jasmine rice. ","[Syrah, Shiraz, Malbec, Tempranillo]" 58919,"Peach and Strawberry Soda 2 cups water 1 cup sugar 1 cup (6 ounces) frozen and thawed peaches (preferably with no sugar added) or 2 fresh peaches, peeled and pitted 1/4 cup fresh lemon juice (from 1 large lemon) 1 teaspoon lemon zest (from1/2 large lemon) 1 cup sparkling water Ice Instructions: In a small saucepan, bring the water and sugar to a boil over medium-high heat, stirring constantly, until the sugar has dissolved, 2 to 3 minutes. Set aside to cool for 20 minutes. In a blender, combine the cooled syrup, peaches, strawberries, lemon juice, and lemon zest. Blend until smooth. Add the sparkling water and pour into an ice-filled pitcher. ","[Prosecco, Moscato, Vinho Verde]" 58920,"Grilled Rib Eye with Tomato and Arugula Salad 1 (20-ounce) rib eye steak, 1 1/2-inches thick Kosher salt and freshly ground pepper 2 tablespoons extra-virgin olive oil, plus more for grill grates 1 tablespoon balsamic vinegar 2 large handfuls arugula 1 cup cherry tomatoes, halved Instructions: Heat a gas grill to medium-high heat on one side and medium heat on the other. Generously season the steak with salt and pepper. Use a clean tea towel to brush the grill grates with oil. Grill the steak on each side for 5 to 6 minutes for medium. Remove from the grill and allow to rest for 5 minutes. While the steak rests, prepare the salad. In a separate bowl, add the vinegar and drizzle in the olive oil while whisking and season with salt and pepper. Add the arugula and tomatoes and toss to coat. Divide and arrange the salad between two plates. Slice the steak and divide between the two plates. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 58921,"Grilled White Corn Taco with Bbq Pork Loin, Roasted Red Bliss Potatoes and Tomatillo-Red Pepper Relish 2 pork loins, about 1 1/2 pounds each Salt and pepper 2 cups BBQ sauce 3 cups chicken stock 8 (6-inch) white corn tortillas 3/4 cup finely grated white cheddar cheese 3/4 cup finely grated Monterey Jack cheese 4 red bliss potatoes, roasted and sliced into 1/4-inch thick slices 1/2 red onion, finely sliced 1/4 cup chopped cilantro Canola oil Smoked Red Pepper Sauce, recipe follows Smoked Yellow Pepper Sauce, recipe follows 6 tomatillos, coarsely chopped 2 roasted red pepper, peeled, seeded and coarsely chopped 1/2 red onion, finely diced 1 jalapeno, finely diced 1/4 cup freshly squeezed lime juice 1 tablespoon honey Salt and freshly ground pepper 1/4 cup coarsely chopped cilantro 2 red bell peppers, cold smoked, peeled and seeded 1/4 medium red onion, coarsely chopped 1/2 canned chipotle 3 tablespoons fresh lime juice 3/4 cup olive oil Salt and freshly ground pepper 2 yellow bell peppers, cold smoked, peeled and seeded 1/2 canned chipotle
   1/4 medium red onion, coarsely chopped
   3 tablespoons fresh lime juice
   3/4 cup olive oil
   1 teaspoon sugar
   Salt and freshly ground pepper Instructions: Preheat oven to 325 degrees F. Season the pork with salt and pepper and brush with 1 cup of the bbq sauce, place in a medium saucepan. Pour the stock over and bring to a simmer on top of the stove. Cover and place in the oven to braise for 1 hour, or until cooked through. Remove from the cooking liquid. Bring the cooking liquid to a boil on top of the stove and reduce by half. Preheat a grill pan until almost smoking. Add the pork, brush with the reserved bbq sauce and grill for 2 to 3 minutes on each side or until a crust forms. Remove, let rest and slice on the bias into 1/4-inch slices. Lay the tortillas on a flat surface. Place 1 tablespoon of each cheese over 1 side of each tortilla. Place a few slices of onion over the cheese, then 3 to 4 slices of potatoes. Add the sliced pork to the cooking liquid to moisten then place 3 to 4 slices of pork on top of the cheese, place a little more of the cheese on top of the pork, then some of the cilantro. Fold the tortilla over and press down slightly. Brush the tops of the tortillas with some of the oil and place on a lightly oiled baking sheet. Bake in a 350 degree oven until the tortillas are lightly golden brown and the cheese has melted, 5 to 7 minutes. Combine all ingredients in a medium bowl. Let rest at room temperature for 30 minutes. In a blender, combine the peppers, onion, chipotle and lime juice and blend until smooth. With the blender running, add the olive oil in a thin stream until the sauce is emulsified. Season to taste. In a blender, combine the peppers, onion, chipotle and lime juice and blend until smooth. With the blender running, add the olive oil in a thin stream until the sauce is emulsified. Add the sugar and salt and pepper to taste. ","[Chardonnay, Pinot Grigio, Vermentino, Garnacha]" 58922,"Bluefin Tuna Carpaccio with Truffle Soy and Parmesan Cheese 4 ounces fresh sushi-grade bluefin tuna (or Hawaiian Ahi), sliced thin into 12 pieces 1-ounce baby arugula, cleaned and dried 1-ounce 6 to 12 months aged imported Parmesan, shaved 4 teaspoons soy sauce 2 teaspoons white truffle oil 1/2 teaspoon black peppercorns Instructions: Fan out the tuna on a large chilled platter. Arrange the baby arugula evenly over the tuna. Place the shaved Parmesan over the arugula. In a squeeze bottle, combine the soy sauce and the white truffle oil. Shake and drizzle the sauce over all the ingredients. Grind the black peppercorns over the dish. Serve cold. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Sparkling wine]" 58923,"Vegetable Curry 5 cloves garlic One 3-inch chunk peeled, fresh ginger 2 tablespoons vegetable oil 1/2 teaspoon whole cumin seeds 1/4 heaping teaspoon whole cloves 10 cardamom pods 8 whole allspice 1 cinnamon stick, broken in half 1 bay leaf 1 medium yellow onion, diced 2 teaspoons curry powder 1/2 jalapeno, or more to taste, in one piece 1/2 cup whole, peeled tomatoes (with puree) roughly chopped 1/2 cup whole milk yogurt 2 1/2 cups cold water 2 teaspoons kosher salt 6 small red new potatoes (about 10 ounces), quartered 1 1/2 heaping cups small cauliflower florets 4 ounces fresh green beans, cut into 1-inch pieces 1 cup canned chickpeas, rinsed and drained Serving suggestion: Basmati rice and chutney Instructions: In a small food processor (mini-chopper), combine the garlic and ginger and puree into a paste. Transfer to a small bowl. Heat the oil in a large pot over medium-high heat. Add the cumin seeds, cloves, cardamom, allspice, cinnamon stick, and bay leaf and cook, stirring constantly, until dark and fragrant and the cinnamon stick unfurls, about 30 seconds. Add the onion and cook, stirring, until lightly browned, about 3 minutes. Add the garlic-ginger paste, curry powder, and jalapeno and cook, stirring, until lightly browned and fragrant, about 1 minute. Add the tomato and yogurt and cook, stirring, until they separate from the oil and there is a distinctive sizzling sound, about 7 minutes. Continue to cook, stirring, for about 1 minute more. Add the water, salt, and potatoes and bring to a boil. Lower the heat and simmer, covered, stirring occasionally, until tender, about 10 minutes. Add the cauliflower, green beans, and chickpeas, bring to a boil, and cook, uncovered, until the vegetables are tender and the liquid has thickened, about 5 minutes more. Transfer to a serving bowl and serve with plain basmati rice. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 58924,"Bread Pudding with Dates and Orange Whiskey Sauce 4 cups whole-grain bread cubes (from about 4 to 5 pieces of sandwich bread) Unsalted butter, for buttering the baking dish 2 1/4 cups reduced-fat (1 percent) milk 1/3 cup granulated sugar 1 teaspoon finely grated orange peel 1/2 teaspoon ground cardamom or cinnamon 4 large eggs, beaten 1/3 cup chopped dates 1 1/4 cups whole milk 3 tablespoons brown sugar 2 tablespoons freshly squeezed orange juice 1 tablespoon cornstarch 5 tablespoons whiskey or bourbon 1 tablespoon unsalted butter Pinch salt Instructions: For the bread pudding: Preheat the oven to 350 degrees F. Spread the bread cubes on a large baking sheet and bake, stirring twice, 10 minutes. Let cool (leave the oven on).
   Butter a 2-quart square baking dish. In a large bowl, whisk together the reduced-fat milk, granulated sugar, orange peel, cardamom and eggs. Add the dry bread cubes and dates; toss to coat the bread with the egg mixture.
   Pour the egg mixture into the prepared baking dish and let sit for 10 minutes. Using a flat spatula, press the bread down into the egg mixture, then bake until a knife inserted near the center comes out clean, 45 to 50 minutes.
   For the orange whiskey sauce: Meanwhile, in a medium saucepan, combine the milk and brown sugar. In a small bowl, combine the orange juice, cornstarch and 3 tablespoons whiskey and stir together with a fork until combined. Pour into the milk mixture in the pan, scraping the bowl to get all of the cornstarch. Bring to a boil over medium-high heat, stirring constantly. Turn down to medium-low and cook until thickened, 1 to 2 minutes. Remove from the heat and stir in the butter, salt and remaining 2 tablespoons of whiskey. Serve over the warm bread pudding. ","[Chardonnay, Riesling, Pinot Grigio, Garnacha]

" 58925,"Spicy Tex-Mex Chicken Cobbler 1 medium onion, sliced 2 tablespoons vegetable oil One 15-ounce can black beans, rinsed and drained One 10-ounce can diced tomatoes and onions with lime juice and cilantro One 10-ounce can enchilada sauce 2 cups cubed cooked chicken 1 teaspoon salt 1/2 teaspoon ground cumin 1/2 teaspoon chili powder 1/2 teaspoon dried oregano 1/2 teaspoon ground pepper 1 1/2 cups all-purpose baking mix 1 large egg 2/3 cup milk 1 cup (4 ounces) shredded extra-sharp Cheddar, divided 1/2 cup chopped fresh cilantro leaves, divided 2 avocados, sliced 1 tablespoon lime juice Sour cream Instructions: Preheat the oven to 400 degrees F. Saute onion in hot oil in a 10-inch cast-iron skillet over medium-high heat 3 to 4 minutes or until tender. Stir in beans and next 8 ingredients. Bring to a boil; reduce heat and simmer, uncovered, 15 minutes. Combine baking mix, egg, and milk in a medium bowl, stirring until smooth. Fold in 1/2 cup cheese and 1/4 cup cilantro; pour over simmering chicken mixture. Bake for 20 minutes or until a wooden pick inserted in topping comes out clean. Sprinkle with remaining 1/2 cup cheese and remaining 1/4 cup cilantro. Sprinkle avocado slices with lime juice, and arrange over cobbler. Serve with sour cream. ","[Malbec, Tempranillo, Garnacha, Zinfandel]" 58926,"Blanched Crudites 1 pound asparagus 1 pound carrots, sliced diagonally in 1-inch chunks 1 pint cherry tomatoes 2 heads radicchio Herb Dip, recipe follows 8 ounces cream cheese, at room temperature 1/2 cup sour cream 1/2 cup mayonnaise 4 scallions, white and green parts, minced 2 tablespoons fresh parsley leaves, minced 1 tablespoon fresh dill, minced 1 teaspoon kosher salt 3/4 teaspoon freshly ground black pepper Instructions: Prepare a large pot of boiling salted water, and fill a large bowl with ice water.
Remove the tough bottoms of the asparagus stalks. If they are thick, peel the stems half-way up the stalk.
Add the carrots to the pot of boiling water and blanch for 1 minute. Immediately remove the carrots with a slotted spoon and plunge them in the bowl of ice water. Drain the carrots when fully cooled.
Add the asparagus to the boiling water and blanch for 1 minute. Immediately remove the asparagus with a slotted spoon and plunge them into the reserved bowl of ice water. Drain the asparagus when fully cooled.
Slice the radicchio into wedges.
Arrange the carrots, asparagus, cherry tomatoes, and radicchio on a platter and serve with the Herb Dip. Place the cream cheese, sour cream, mayonnaise, scallions, parsley, dill, salt, and pepper in the bowl of an electric mixer fitted with the paddle attachment and blend. Serve at room temperature.
","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 58927,"Grilled Corn Salad 2 ears corn 2 tablespoons olive oil, plus more for brushing 1 tomato, seeded and diced 1/4 cup red onion, finely diced 1 cup mixed greens 1 cup fresh parsley leaves 1 lime, juiced 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper Instructions: Brush corn with a little oil and place it on the grill for 10 minutes. Once corn is cooked and slightly cooled, cut kernels off and place into a medium bowl. Add diced tomato, diced red onion, mixed greens, parsley, lime juice, 2 tablespoons olive oil, and season with salt and freshly ground black pepper. Toss to mix well. ","[Chardonnay, Sauvignon Blanc, Vermentino, Ros]" 58928,"Butterscotch Sauce 8 tablespoons unsalted butter 2/3 cup firmly packed dark brown sugar 2/3 cup sugar 1-1/2 teaspoons salt 2 tablespoons water 3/4 cup light corn syrup 3/4 cup heavy cream 2 teaspoons vanilla extract Instructions: In a medium, heavy-based saucepan, melt the butter. Stir in the two sugars, the salt, water, and corn syrup. Bring the mixture to a boil over medium-high heat, stirring to dissolve the sugars. Let the mixture boil for 5 min., stirring often. You'll see big, slow bubbles as it boils. Remove the sauce from the heat. Carefully whisk in the cream and vanilla (the sauce may sputter). Allow the sauce to cool to warm before serving. ","[Chardonnay, Moscato, Riesling, Vin Santo]" 58929,"Blood Orange Fool Peel and juice of 1 blood orange 1 cup sugar Scant 1/4 cup water 1 pint heavy cream 2 blood oranges, halved, pulp removed 1/2 cup toasted almonds, chopped Instructions: In a small saucepan combine blood orange juice and peel, sugar and water. Bring to a boil and reduce to approximately 1 cup. Allow to cool, cover and refrigerate syrup overnight. Strain out peel and pulp of orange. Whip cream to stiff peaks with 1/4 cup syrup. Spoon into blood orange halves. Sprinkle tops with almonds. ","[Prosecco, Moscato, Vinho Verde]" 58930,"Down Home Macaroni and Cheese 6 quarts water 1 tablespoon salt 1 pound bow tie pasta 4 tablespoons unsalted butter 4 tablespoons all purpose flour 2 cups hot whole milk 1 teaspoon salt 1 teaspoon ground white pepper 1 tablespoon Dijon mustard 1/2 teaspoon cayenne pepper 1 cup grated Colby or Jack cheese 1 cup grated extra sharp Cheddar cheese 1/4 cup grated Parmesan cheese 1/2 cup bread crumbs Instructions: Preheat oven to 350 degrees. Bring 6 quarts of water to a boil. Add the salt and reboil before adding the pasta. Cook the pasta according to the package directions; about 10 to 12 minutes. While the pasta is cooking, heat the butter over medium heat in a saucepan until it begins to bubble but do not let it brown. Whisk in the flour to create a roux for the white sauce base. Cook the flour and butter, over low heat, for 5 to 7 minutes, add the hot milk in a steady stream. Cook the white sauce for 10 minutes. Add the salt, pepper, mustard, cayenne pepper, Colby and Cheddar cheeses and cook for 2 minutes over low heat. Drain the pasta and place into a baking casserole dish large enough to hold the pasta and all of the sauce. Add the cheese sauce by pouring over the top. Sprinkle the bread crumbs and Parmesan cheese over the top and bake for 15 minutes or until the top is well browned and crusty.; ","[Chardonnay, Riesling, Pinot Grigio, Sauvignon Blanc]" 58931,"Beef Roast with Root Vegetables 1/2 cup chopped onion 2 large sweet potatoes, cut into 2-inch pieces 2 parsnips, peeled and chopped 1 celery root (celeriac), peeled and chopped 1 (5-pound) boneless beef roast, trimmed of fat Salt and ground black pepper 3 tablespoons all-purpose flour 1 (14-ounce) can diced tomatoes 1/3 cup maple syrup 2 teaspoons chili powder 1 teaspoon ground cumin 1 teaspoon garlic powder 1 teaspoon onion powder Instructions: Arrange onion, sweet potatoes, parsnips and celery root in bottom of slow cooker. Season beef all over with salt and black pepper. Rub flour all over beef. Place roast on top of vegetables in slow cooker. Whisk together tomatoes, maple syrup, chili powder, cumin, garlic powder, and onion powder. Pour mixture over beef. Cover and cook on LOW for 12 hours or on HIGH for 8 hours. Remove beef from slow cooker and shred with 2 forks. Serve 1/3 of shredded beef with this meal (and all of the vegetables) and refrigerate remaining beef for another use. ","[Malbec, Syrah, Zinfandel, Tempranillo]" 58932,"Poinsettia 1/4 cup lemon-flavored vodka 1/2 cup cranberry juice Splash of Champagne Instructions: In a cocktail shaker filled with ice, combine vodka and cranberry juice. Cover and shake vigorously. Strain into a martini glass and top with generous splashes of Champagne. ","[Champagne, Riesling, Gewrztraminer]" 58933,"Smoked Turkey Salad with Grapes, Cashews and Sherry Dressing 2 1/4 lbs. smoked turkey meat, diced 1 1/2 lbs. California seedless grapes 1 quart celery, sliced 1 cup cashew pieces, roasted, salted 1/2 cup green onions, sliced 1/2 cup fresh parsley, chopped 1 1/2 cups mayonnaise 1/2 cup medium dry sherry 1/8 cup lemon juice 1/16 cup sugar 1/2 teaspoon salt 1 teaspoon pepper Instructions: Mix together turkey, grapes, celery, cashews, onions and parsley. Add remaining ingredients and toss well. Serve with additional cashews as garnish. If possible, add dressing at the last minute to keep the celery and cashews crunchy. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 58934,"Fresh Tagliatelle with Sprouting Broccoli and Oozy Cheese Sauce 4 large free-range or organic eggs 2 cups pasta flour, plus extra for dusting Sea salt 1 cup creme fraiche 5 ounces sliced fontina or other nice melting cheese 5 ounces freshly grated Parmesan Sea salt and freshly ground black pepper 1 pound purple sprouting broccoli 2 large free-range or organic egg yolks 1 small bunch fresh marjoram, oregano or thyme tips, leaves picked Freshly grated Parmesan, for serving Extra-virgin olive oil Instructions: You can buy ready-made dried or fresh tagliatelle, but this is a really quick way to make your own. Crack the eggs into a food processor and add the flour. Whiz it up and listen for the sound changing to a rumble - this means the dough is coming together nicely. Turn the power off and test the consistency by pinching the dough. If it's a bit sticky add a little more flour and pulse again. Tip the dough mixture onto a floured surface and shape it into a ball using your hands. Give it a little knead until smooth, then divide your dough into 4 equal parts. Start on the thickest setting of your pasta machine and run the first bit of dough through 4 or 5 times, moving the rollers closer together each time until the pasta is silky, smooth and about as thick as a CD. Flour your finished sheet generously, then fold it up and cut across into 1/2-inch strips. Gather all the slices together and toss them through your fingers, with a little flour, to open them up and make your pile of tagliatelle. Place to 1 side and repeat with the rest of the dough. Bring a large pan of salted water to the boil. In a bowl large enough to rest on top of the pan, put your creme fraiche, fontina or other melting cheese and your Parmesan with a pinch of salt and pepper. Place the bowl over the pan for the cheeses to slowly melt. It won't take long. Meanwhile, trim any dry ends off the broccoli, then finely slice the stalks diagonally and leave the florets whole (cutting any larger ones in half). At this point the cheese sauce should be lovely and oozy, so remove the bowl from above the pan and drop the pasta and broccoli into the boiling water. Boil hard for 2 to 3 minutes, until the pasta is just cooked through. Whip up the 2 egg yolks and the marjoram, or other chosen herb leaves, into the sauce. Drain the pasta and broccoli, reserving a little of the cooking water, and quickly toss them with the sauce - the heat from the pasta will be enough to cook the eggs through. If the sauce is a little thick, add a few splashes of cooking water to make it silky and loose. Taste and season, if necessary. Serve as quickly as you can, with some extra Parmesan sprinkled over the top and a drizzle of extra-virgin olive oil. Grand! \Our agreement with the producers of \Jamie at Home\ only permit us to make 2 recipes per episode available online. Food Network regrets the inconvenience to our viewers and foodnetwork.com users
","[Chardonnay, Pinot Grigio, Barbera, Tempranillo]

" 58935,"Almond Crumble Topping 1 cup all-purpose flour 3 tablespoons sugar 1/4 teaspoon freshly grated nutmeg 1/2 cup sliced almonds 6 tablespoons unsalted butter, melted Instructions: Combine flour, sugar and nutmeg in a mixing bowl; stir well to mix and stir in sliced almonds. Stir in the butter evenly. Set aside for 5 minutes, then, using your fingertips, break the mixture into 1/4 to 1/2 inch crumbs. Set aside again while you prepare the filling. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 58936,"Callaloo Voodoo 2 pounds fresh crabmeat 3 tablespoons peanut oil 3 scallions, including the green tops, minced 2 cloves garlic, minced 2 branches, fresh thyme, crumbled, or 1/2 teaspoon dried 1/2 pound slab bacon, cut into 1/4-inch dice 1 pound fresh spinach or callaloo greens, cleaned with stems removed 1 pound okra, topped, tailed and cut into rounds 7 cups water Salt and freshly ground black pepper 1 Scotch Bonnet cl, pricked with a fork 3 limes, juiced Instructions: Brown the crabmeat in the oil with the scallions, 1 teaspoon of the garlic, and the crumbled thyme. In a stockpot, brown the diced bacon. Wilt the spinach in the rendered bacon fat. Add the okra, cover with the water, add salt and freshly ground black pepper to taste. Cook for 20 minutes, stirring constantly with a whisk. When done, add the crabmeat, remaining garlic, and cl that has been pricked with a fork. Continue to cook over low heat for 20 minutes, stirring occasionally. When done, add the lime juice, whisk it through thoroughly, and serve hot. ","[Chardonnay, Sauvignon Blanc, Riesling, GSM (Grenache, Syrah, Mourvdre)]" 58937,"Kardea's Easy Entremet One 16-ounce frozen pound cake, such as Sara Lee, thawed 3/4 cup cold heavy cream 1/3 cup confectioners' sugar 1/2 teaspoon pure vanilla extract Half an 8-ounce container mascarpone, at room temperature Half a 13-ounce jar blackberry preserves 2/3 cup firmly packed dark brown sugar 4 tablespoons unsalted butter 3 tablespoons heavy cream 1 cup confectioners' sugar 1 teaspoon pure vanilla extract Pinch kosher salt 1/3 cup finely chopped toasted pecans Two 12-ounce packages lavender candy melts 3 tablespoons coconut oil or vegetable shortening Instructions: Thinly slice the pound cake horizontally into 3 equal layers. Set aside. Make the blackberry mascarpone mousse: Beat the heavy cream, confectioners' sugar and vanilla in the bowl of a stand mixer at high speed until soft peaks form. Add the mascarpone and beat until stiff peaks form. (Do not overmix.) Fold in the blackberry preserves. Cover and refrigerate until ready to assemble. Make the pecan praline: Combine the brown sugar, butter and heavy cream in a medium saucepan over medium-low heat. Cook, stirring occasionally, until the butter melts and the mixture begins to boil, about 5 minutes. Cook, stirring frequently, for 1 minute, being careful not to scorch the mixture. Remove the pan from the heat and whisk in the confectioners' sugar, vanilla and salt. Beat with a hand mixer on low speed until the mixture thickens to spreading consistency, about 3 minutes. Fold in the pecans and set aside until ready to assemble. Line a 9-by-5-inch loaf pan with plastic wrap. Place one layer of cake on the bottom of the plastic wrap. Top with the pecan praline, spreading into an even layer. Top with another slice of pound cake, followed by the blackberry mascarpone mousse, spreading into an even layer. Top with the remaining slice of pound cake. Wrap tightly with plastic wrap and refrigerate for 8 hours or up to overnight, or freeze until set, for at least 2 hours or up to overnight. Remove the cake from the loaf pan, unwrap and place on a wire rack over a piece of parchment paper. Make the glaze: Combine the candy melts and coconut oil in a heatproof glass measuring cup. Microwave on high in 30-second intervals until the mixture is melted. Drizzle the glaze over the cake. Let stand until set, about 20 minutes. Slice the cake and serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 58938,"Fried Brussels Sprouts with Fish Sauce Caramel 1/2 cup granulated sugar 1 tablespoon brown sugar 1/4 cup plus 2 tablespoons fish sauce 1 to 2 tablespoons fresh lime juice 1 teaspoon kosher salt Canola oil, for frying 1 1/2 to 2 pounds Brussels sprouts Garlic Chips, recipe follows Fresh red chiles, such as Fresnos, thinly sliced for garnish (can substitute crushed red pepper flakes)
Lime wedges, for serving Canola oil, for frying Whole garlic cloves, for frying Instructions: For the fish sauce caramel: Combine granulated sugar and 1/2 cup water in a saucepan and cook, without stirring, over medium-low heat, until the mixture is nicely amber colored, about 15 minutes. Remove from heat and CAREFULLY add brown sugar, fish sauce, lime juice and salt; it may splatter. Stir to combine. If the mixture seizes, return to low heat and stir until fully incorporated. For the Brussels sprouts: Bring oil to 350 degrees F in a deep-fryer. Trim bottoms of sprouts and halve lengthwise. Fry sprouts until they are crispy with some char, about 2 minutes. Remove from heat and drain. While still hot, toss with fish sauce caramel, garnish with Garlic Chips, red chiles and fresh lime wedges. Bring oil to 350 degrees F. Thinly slice garlic cloves. Quickly fry to a light golden brown, 1 to 2 minutes. (Don't let them get dark brown, or they will become bitter.) Remove from heat and drain on paper towels. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 58939,"Toasted Pound Cake with Citrus Cream Vegetable cooking spray 1 (10.75-ounce) frozen pound cake, thawed and cut into 9 (1-inch) slices 2 tablespoons butter, melted 1/3 cup honey, for drizzling 8 ounces mascarpone cheese 1/2 cup whipping cream 1/4 cup granulated sugar 1 tablespoon fresh orange juice 1 lemon, zested and juiced 1 lime, zested and juiced 1 teaspoon orange zest 1 teaspoon vanilla extract 2 large oranges, segmented Instructions: For the pound cake: Preheat the oven to 350 degrees F. Spray a baking pan with cooking spray. Arrange the pound cake in a single layer on the prepared pan. Brush with the melted butter and drizzle with honey. Bake for 7 to 8 minutes or until lightly golden. Set aside to cool for 10 minutes. For the citrus cream: In a medium bowl, using an electric hand mixer, beat all the ingredients together until stiff peaks form, about 1 minute. To assemble: Spoon the citrus-cream filling on the cooled pound cake slices. Top with orange segments and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 58940,"Angel Food Cake Toasted coconut flakes, for garnish 1 orange, cut into segments, for garnish 3/4 cups sugar 1/2 cup all-purpose flour 7 large egg whites 2 teaspoon vanilla extract 3/4 teaspoon cream of tartar 1/4 teaspoon table salt Sour cream, for garnish

Instructions: Preheat the oven to 325 degrees F. Mix half the sugar with the flour in a spice grinder or mini food processor for 5 seconds. Remove to a small bowl and set aside.
Beat the egg whites with the vanilla, cream of tartar and salt in a large bowl, using a mixer on medium, until foamy. Add the remaining sugar (not with the flour) slowly. Beat just until soft, moist peaks form. Add the flour mixture, half at a time, folding in with a rubber spatula until incorporated. Pour the batter into the ungreased loaf pan. Bake 35 to 40 minutes.
Invert the loaf onto 2 cans so that the handles of the pan rest on the tops of the cans, allowing ventilation. After 45 minutes to 1 hour, remove the cake by sliding the knife around the edges. Cool completely and slice with a serrated knife. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 58941,"Maple Bacon Snack Mix 6 cups popped popcorn 8 slices peppered bacon, cooked and chopped
3 cups mini pretzel twists
2 cups mixed roasted nuts
1 1/2 cups sugar
1 cup (2 sticks) butter
1/3 cup maple syrup
1/4 cup dark corn syrup
1/4 teaspoon kosher salt
2 teaspoons maple extract
Instructions: Line 2 sheet pans with waxed paper, then set aside. Add the popcorn, bacon, pretzels and nuts to a large bowl. Mix and set aside. Add the sugar, butter, maple syrup, corn syrup and salt to a large, heavy-bottomed pot fitted with a candy thermometer and place over a medium-low heat. When the butter has melted, stir together, then turn up the heat to medium-high. Cook, stirring occasionally, until the candy thermometer reads \hard-crack stage\ (300 degrees F), 4 to 5 minutes. Remove from the heat and stir in the maple extract. Carefully pour over the snack mix and toss using two wooden spoons. Transfer to the prepared sheet pans and spread out to allow it to cool, about 10 minutes. Break into clusters and transfer to a large serving bowl. ","[Chardonnay, Riesling, Merlot, Pinot Grigio]" 58942,"Cauliflower Crust Pizza 1 medium head cauliflower, broken into florets 1/4 cup grated Parmesan cheese, plus more for sprinkling 1 teaspoon Italian seasoning 1/4 teaspoon kosher salt 1 large egg 2 cups grated fresh mozzarella cheese 1/4 cup marinara sauce Basil leaves, for garnish Instructions: Preheat the oven to 425 degrees F. Line a rimmed baking sheet with parchment paper. Place the cauliflower florets in a food processor and pulse them to a fine snowy powder; you should have 2 1/2 to 3 cups. Transfer the processed cauliflower to a microwave-safe bowl and cover it with plastic wrap. Microwave until it's soft, about 5 minutes Then pour it onto a clean, dry kitchen towel and let cool slightly. When it's cool enough to handle, wrap the cauliflower tightly in the towel and wring out as much moisture as possible, twisting and squeezing like crazy. By the time you're done, you should have a pretty dry clump! And don't worry?it shouldn't look like much at this point. In a large bowl, combine the cauliflower and Parmesan And add the Italian seasoning, salt, egg, and 1 cup of the mozzarella. Stir/smush it together until well combined. Form it into a ball and place it on the baking sheet Then use your hands to flatten it into a large, flat round. Keep in mind that it won't move/rise like regular crust, so whatever shape it's in when you put it in the oven, that's the same shape/ size it'll be when you pull it out! (It's super easy to work with! You'll love it.) Bake the crust until it's golden, about 12 minutes. Top with the marinara and the remaining 1 cup mozzarella and bake until the cheese is melted and bubbling, 10 minutes more. As soon as it comes out of the oven, sprinkle on some Parmesan. Then cut it into wedges. Sprinkle on basil leaves just before serving. Don't expect a crispy/chewy crust like regular pizza . . . but do expect an amazingly delicious dinner! ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]

" 58943,"Roast Chicken with Celeriac 1 celeriac, peeled and coarsely diced 3 carrots, coarsely diced 1 leek, green top removed, split in half and rinsed thoroughly 3 tablespoons vegetable oil 1 (4-pound) whole chicken 1 lemon, cut in half 2 shallots, coarsely diced 1/2 bunch fresh thyme 1/2 bunch fresh sage 3 to 4 cloves garlic, smashed Salt and freshly ground black pepper Instructions: Preheat the oven to 400 degrees F. Put the diced celeriac, carrots, and leek in a large roasting pan and drizzle with vegetable oil. Season the vegetables with salt and pepper, then toss and spread evenly in pan. Season the inside of the chicken with salt and pepper. Stuff the chicken, beginning with 1/2 lemon, shallots, thyme, sage, and garlic, and ending with the other 1/2 lemon. Tuck the wings under the chicken to secure and truss the chicken legs with kitchen twine. Season the outside of the chicken well with salt and pepper and place the bird on top of the oiled vegetables. Place the roasting pan in the oven and roast until the chicken is cooked through and the juices run clear, approximately 1 1/2 hours or when an instant read thermometer inserted in the thigh, not touching the bone, reaches 185 degrees F. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 58944,"Crawfish Imperial 1 tablespoon vegetable oil 3/4 cup chopped onions 1/4 cup chopped green bell peppers 1/4 cup chopped celery Salt Cayenne 1 pound peeled crawfish tails 1 tablespoon chopped garlic 2 tablespoons finely chopped fresh parsley leaves 1/4 cup chopped green onions, green part only 1 cup mayonnaise 2 tablespoons Creole or whole grain mustard Dash of hot pepper sauce 1/4 cup dried fine bread crumbs Essence, recipe follows 2 1/2 tablespoons paprika 2 tablespoons salt 2 tablespoons garlic powder 1 tablespoon black pepper 1 tablespoon onion powder 1 tablespoon cayenne pepper 1 tablespoon dried oregano 1 tablespoon dried thyme Instructions: Preheat the oven to 400 degrees F. In a large skillet, over medium heat, add the oil. Add the onions, peppers, and celery. Season with salt and cayenne. Saute for about 5 minute, or until wilted. Add the crawfish tails and cook for about 5 minutes. Remove from the heat and cool completely. In a mixing bowl, combine the crawfish mixture with the garlic, parsley, green onions, 3/4 cup mayonnaise, mustard and hot pepper sauce. Mix well. Spoon the mixture into 4 individual gratin dishes. Mix together the bread crumbs and remaining mayonnaise. Season with Essence. Mix well. Spread the top of the crawfish mixture with the bread crumb mixture. Bake for about 20 minutes, or until bubbly and brown. Remove from the oven and let stand for 2 to 3 minutes before serving. Combine all ingredients thoroughly. ","[Chenin Blanc, Sauvignon Blanc, Pinot Grigio, Vermentino]

" 58945,"Churros 1 egg 3 tablespoons butter, melted and cooled slightly 1/2 cup milk 2 cups all-purpose baking mix 2 tablespoons sugar 1 tablespoon ground cinnamon Vegetable oil, for frying Instructions: In a large bowl, combine egg, butter, milk, and baking mix. Whisk together until smooth. Pour into piping bag with a star tip. In a small bowl, stir together sugar and cinnamon. Pour oil into a 10-inch heavy skillet to a depth of 1-inch. Heat oil to 350 degrees F. When oil is hot enough, pipe dough in lines, a few at a time, and fry about 30 seconds on each side, or just until deep golden. Drain on towels. While still hot, sprinkle with sugar and cinnamon mixture. Serve warm. ","[Rioja, Tempranillo, Garnacha, Barbera]" 58946,"Game Hens with Spicy Orange Salsa and Bulgur Pilaf 6 Cornish Game Hens, about 1 pound each 12 garlic cloves, peeled 1 1/2 medium white onions, peeled 1 1/2 tablespoons sea salt 1 tablespoon freshly ground black pepper 1 tablespoon ground cinnamon 1/2 teaspoon ground cloves 1 1/2 cups orange juice 1 1/2 cups tangerine juice 1/3 cup olive oil 1 cup bulgur wheat 1 cup boiling water 4 tablespoons (1/2 stick) unsalted butter 1/2 small onion, diced 3 ounces vermicelli, broken in small pieces 1/4 cup pine nuts 1 cup chicken stock, canned broth or water 1/2 teaspoon sea salt 1/2 teaspoon white pepper 2 oranges, segments finely diced 1 lime, segments finely diced 1 tangerine, segments finely diced 1/4 cup olive oil 1 teaspoon Arbol cl powder 1 small red onion, finely diced Sea salt, to taste Freshly ground black pepper. to taste Instructions: Place the hens in a large glass bowl. In a blender, puree the garlic, onion, salt, pepper, cinnamon, cloves, orange juice, tangerine juice, and olive oil. Pour the puree over the hens and marinate for a minimum of 4 hours at room temperature, or in the refrigerator, overnight. Preheat the oven to 450 degrees. Place the hens in a greased baking dish and spoon the marinade over them. Bake for about 1/2 hour, then reduce the heat to 350 degrees. Continue baking, basting occasionally, for another 1/2 hour or until crispy. Remove the hens from the oven and cover with foil. Set aside for 20 minutes. Serve with bulgur pilaf and spicy orange salsa. Combine the bulgur and water in a bowl and set aside until reconstituted, about 10 minutes. Melt the butter in a medium saucepan, over a medium high heat. Saute the onion until golden, about 10 minutes. Add the vermicelli and pine nuts and saute until golden. Stir in the reconstituted bulgur, chicken stock, salt, and pepper. Reduce to a simmer and cook, covered, about 10 minutes. Yield: 4 to 6 servings Combine all of the above ingredients in a small glass mixing bowl. Yield: about 1 1/2 cups ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Garnacha]

" 58947,"Juicy Turkey Burgers with Onion Jam 3 medium red onions, halved and thinly sliced 1 to 2 tablespoons canola oil
Kosher salt
1 tablespoon dark brown sugar
1 tablespoon red wine vinegar
Juice from jarred cornichons, optional
1 1/2 pounds ground turkey 2 tablespoons Worcestershire sauce
Kosher salt 2 tablespoons canola oil
1 1/2 cups chicken stock
4 slices American cheese
4 seeded potato hamburger buns, toasted
10 to 12 cornichons, halved lengthwise
Instructions: Prepare the onion jam: Heat a large saute pan. Toss in the onion slices with the oil and a generous pinch of salt. Add the sugar and cook over medium heat until the onions are caramelized and tender, 20 to 25 minutes. Stir in the vinegar and if a splash of juice from the cornichon jar, if using, and cook 1 to 2 minutes. Set aside. For the burgers: Break up the meat in a medium bowl, spreading it up the sides of the bowl so that the seasoning really permeates the meat. Sprinkle with the Worcestershire and salt. Mix with your hands, but do not overmix. (The more you work the meat, the tougher the burger.) Gingerly form the meat into four round 1-inch-thick patties. Refrigerate for at least 20 minutes and up to 1 hour. Heat a large cast-iron skillet and add the oil. When the oil begins to smoke lightly, arrange the patties in a single layer at a distance from one another. Let cook, undisturbed, until the bottoms brown, 3 to 5 minutes. Turn the patties and let the bottoms brown again, 3 to 5 minutes. Lower the heat to medium-low, then add the stock to the skillet and cover. Simmer until the patties are cooked through and the internal temperature reaches 165 degrees F, 7 to 10 minutes. Remove the lid, shut off the heat under the skillet and place a slice of cheese on each patty. Let the patties rest with the heat off until the cheese is melted, about 2 minutes. Transfers the patties to a plate or cutting board and let rest for 1 to 2 minutes. Reduce the remaining liquid in the skillet by half, about 5 minutes, and serve it on the side of the burgers. People can spoon this liquid over the burgers instead of or in addition to ketchup. You can also just add this reduced liquid to the onion jam to enrich the flavor. Assemble the burgers: Arrange the bun bottoms on a work surface. Spoon some of the onion jam on each and top with one of the patties. Top with more jam and a few slices of cornichon. Top with the bun tops. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 58948,"Shrimp-Jalapeno \Poppers
32 large uncooked large shrimp (about 1 lb.), peeled, deveined 1/3 cup KRAFT Zesty Italian Dressing 1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream 2 Tbsp. chopped cilantro 32 RITZ Crackers 6 oz. (3/4 of 8-oz. pkg.) CRACKER BARREL Sharp Cheddar Cheese 10 slices OSCAR MAYER Bacon, each cut into 3 pieces 4 fresh jalapeno peppers, each cut into 8 slices Instructions: COMBINE shrimp and dressing. Refrigerate 30 minutes to marinate. Meanwhile, mix sour cream and cilantro. Refrigerate until ready to use. HEAT grill to medium heat. Place crackers in single layer in disposable foil pan. Cut cheese into 16 slices, then cut each slice diagonally in half. Place on crackers; cover with foil. DRAIN shrimp; discard marinade. Wrap each shrimp with piece of bacon; thread onto skewers. Grill 10 minutes or until shrimp turn pink, turning frequently. Meanwhile, place covered foil pan with crackers on grill grate; grill 2 min. Remove from grill. Let stand, covered, 1 to 2 minutes or until cheese is slightly melted. REMOVE shrimp from skewers; place on crackers. Top with sour cream mixture and peppers. Substitute: Prepare using drained canned sliced jalapeno peppers. Use Your Oven: Thread bacon-wrapped shrimp onto skewers as directed. Broil, 6 inches from heat, 10 minutes or until shrimp are pink, turning after 5 minutes. Meanwhile, place cheese-topped crackers on baking sheet. Bake at 350 degrees F for 3 to 4 minutes or until cheese is melted. Top crackers with shrimp, sour cream mixture and peppers. Nutrition Information Per Serving: 80 calories, 5g total fat, 2g saturated fat, 40mg cholesterol, 170mg sodium, 3g carbohydrate, 0g dietary fiber, less than 1g sugars, 5g protein. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 58949,"Mai Tai 4 ounces light rum 2 ounces Triple Sec 8 ounces passion fruit juice Ice cubes 2 ounces dark rum Lime wedge Instructions: Mix first 3 ingredients together in a cocktail shaker. Place ice in glasses. Divide mix among glasses and float 1 tablespoon of dark rum over each glass. Garnish with lime wedge. ","[Rum, Dark Rum]" 58950,"Slow Cooker Hearty Cheddar-Topped Sausage Stew 8 uncooked medium sausages 1 tablespoon Cabot Salted Butter 1 medium onion or leek, chopped 4 shallots, peeled and roughly chopped 2 garlic cloves, crushed and peeled 2 medium boiling potatoes, peeled and diced 1/2-1 cup chicken broth 2 green bell peppers, seeded and chopped 1 (14-ounce) can chopped tomatoes with juice 3/4 cup dried lentils 1 tablespoon cider vinegar 2 teaspoons brown sugar 2 teaspoons chopped fresh rosemary, divided Salt and ground black pepper to taste 4 ounces Cabot Seriously Sharp Cheddar, grated (about 1 cup) Instructions: Prick sausages all over with fork (to keep them from bursting). Melt butter in large skillet over medium heat. Add sausages and cook until browned on all sides. Transfer to plate and set aside. Add onions or leeks, shallots and garlic to skillet and cook, stirring, until softened, about 5 minutes. Scrape onion mixture into slow cooker. Add potatoes, 1/2 cup of chicken broth, green peppers, tomatoes, lentils, vinegar and brown sugar. Add 1 teaspoon of rosemary and reserved sausages. Cover slow cooker and cook on low setting for 8 to 10 hours or until stew is thick, adding more of remaining broth if needed toward end. Season with salt and pepper. If stew is too acidic, add small pinch of additional brown sugar. Serve topped with cheese and sprinkled with remaining rosemary. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 58951,"Tip of Alaska 1 egg white, at room temperature 1/8 teaspoon cream of tartar 1/4 cup baker's sugar (recommended: C and H Pure Cane Baker's Sugar) Pinch kosher salt 1 vanilla bean, halved lengthwise and seeds scraped 1/2 cup cane baker's sugar (recommended: C and H Pure Cane Baker's Sugar) 1/4 cup water 2 egg whites, at room temperature Instructions: For the crisp meringues: The egg whites perform best at room temperature. Place the egg whites and cream of tartar in the bowl of an electric mixer with whisk attachment. Whip the egg whites until frothy, then continue to beat while slowly adding all of the baker's sugar over the course of 1 minute. Add the salt, vanilla bean scrapings and whip until incorporated. Fill a pastry bag fitted with a plain tip with the meringue and pipe into 8 (2-inch) filled-in discs on a parchment-lined baking sheet. Bake at 200 degrees F degree oven for 1 hour and turn oven off, leaving the meringue disks in the oven overnight to dry out. For the soft Italian meringue: Combine the baker's sugar and water in a small saucepan. Bring the sugar syrup to a boil. When the sugar syrup starts to boil, begin whipping the egg whites in an electric mixer. When the syrup reaches 222 degrees F on a sugar thermometer, remove the mixture from the heat and slowly pour into the egg whites. Continue to whip until stiff peaks form. To assemble: Heat the broiler. Scoop 1 to 2 ounces of your favorite sorbet or ice cream on a disk of crisp meringue. Using a small spatula or the back of a spoon, smooth some of the soft meringue around the sorbet or ice cream to completely cover it. Repeat for all 8 meringue disks. Lightly brown the meringue by putting under broiler for approximately 1 minute or using a small chef's blowtorch. Serve immediately or return to the freezer to serve later. Can be assembled and frozen for 2 to 4 hours before serving. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 58952,"Soupe au Pistou 2 tablespoons butter 1 cup zucchini, julienned 2 carrots, julienned 2 onions, very thinly sliced 3 stalks celery, julienned 1 tomato, peeled, seeded and finely chopped 1 quart water Salt and pepper 3 garlic cloves 1 cup basil leaves, packed 1/4 cup Parmesan cheese, grated 5 tablespoons olive oil Instructions: In a large pan, melt the butter. Add the vegetables, and season them well with salt and pepper. Place a round of buttered parchment over the vegetables, cover pan and cook on low heat, stirring 3 or 4 times, for 20 minutes. Add water, bring to a boil and simmer for about 7 minutes. Season with salt and pepper.; In a food processor, blend the garlic, basil and cheese. Drizzle in the olive oil while machine is still running. Serve the soup with a dollop of pistou.; ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 58953,"Totopos con cl 2 tablespoons olive oil 1/3 cup chiles de arbol 3 cups organic canned diced tomatoes 1/4 cup white vinegar 1 small clove garlic 1 small fresh tomatillo Salt 2 cups Greek kefir yogurt 2 tablespoons lime juice 1 teaspoon salt 1 1/2 pounds salted corn tortilla chips 2 cups grated cotija cheese 1 cup small dice white onions 1 cup finely chopped fresh cilantro 8 lime wedges Instructions: Preheat the oven to 450 degrees F. For the salsa: Heat the olive oil in a small pot, and then add the chiles and fry until bright orange, about 10 seconds, tossing continuously to avoid burning. Immediately remove from the oil. Transfer to a blender with the tomatoes, vinegar, 1/4 cup water, the garlic and tomatillo. Blend until smooth. Pour the blended salsa into a small pot. Bring to a boil, then reduce the heat and simmer for 15 minutes. Season with salt. For the crema: Combine the yogurt, lime juice and salt in a bowl. This may be thinned with water if necessary. For assembly: Heat the chips in the oven for about 2 minutes, and then toss together with the hot salsa in a large stainless-steel bowl until completely covered. Cover the chips with the cotija cheese, onions and cilantro. Garnish on the side with the crema and lime wedges. ","[Rioja, Tempranillo, Garnacha, Pinot Grigio]" 58954,"Seafood Chili 2 tablespoons butter 3 jumbo shrimp, peeled, deveined, tails removed and cut into 4 pieces each 3 large scallops, foot removed, cut into 4 pieces each 1/4 cup diced onions 1/4 cup diced green peppers 1/4 cup diced tomatoes 2 cups prepared chili sauce with beans 2 pieces fried fish, diced 1/2 cup cooked rice 1/4 cup shredded Cheddar/mozzarella cheese mix Instructions: Preheat oven to 350 degrees F. Heat a skillet over medium heat. Melt butter, then add shrimp, scallops, onions, peppers and tomatoes. Stir in chili sauce with beans and bring to a simmer. Stir in fried fish. Place rice in an ovenproof baking dish, add seafood mixture and top with cheese. Bake until cheese is melted and bubbly, about 5 to 10 minutes. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 58955,"Coconut Meringue Tree 7 large egg whites, at room temperature 1 1/2 cups granulated sugar 1/4 teaspoon cream of tartar 2 teaspoons pure vanilla extract 1 teaspoon pure coconut extract 2 cups cold heavy cream 1/4 cup cold cream of coconut (such as Coco Lpez) 1/4 cup confectioners' sugar, plus more for dusting Instructions: Preheat the oven to 225 ? F. Line 2 baking sheets with parchment paper. Trace an 8-inch and a 4-inch circle on 1 sheet of parchment. Trace a 6-inch, 2-inch and 1-inch circle on the second sheet. Flip over both sheets (the circles should still be visible). Bring a few inches of water to a simmer in a medium saucepan over low heat. Put the egg whites in the bowl of a stand mixer and set the bowl over the saucepan (don\u2019t let the bowl touch the water). Whisk in the granulated sugar and cook, whisking constantly, until the sugar is completely dissolved and the mixture registers 165 ? F on an instant-read thermometer, 4 to 5 minutes. Transfer the bowl to the stand mixer and fit with the whisk attachment; add the cream of tartar. Beat on high speed until glossy with very stiff peaks, 2 to 3 minutes. Add 1 teaspoon vanilla extract and 1/2 teaspoon coconut extract. Reduce the speed to medium and beat until the mixer bowl is no longer hot to the touch, 2 to 3 more minutes. Transfer about half of the meringue to a pastry bag fitted with a large star tip. Starting with the largest traced circle, pipe a ruffled edge around the perimeter. Use some of the remaining meringue from the bowl to fill the circle so the middle is just slightly higher than the piped border. Pipe a second smaller circle of ruffles on top to create a tiered effect. Repeat with the 6-, 4- and 2-inch circles, creating 2 tiers of ruffles on each. Pipe the 1-inch circle, finishing with a peak on top. Transfer the baking sheets to the oven and bake until the meringues are crisp but not browned, about 2 hours. Turn off the oven and let the meringues cool in the oven. When ready to assemble, beat the heavy cream in a large bowl with a mixer on medium speed until foamy. Add the cream of coconut and confectioners' sugar, then beat on medium-high speed until soft peaks form, 30 seconds to 1 minute. Add the remaining 1 teaspoon vanilla extract and 1/2 teaspoon coconut extract and whisk just to combine. Dust all 5 meringue tiers lightly with confectioners' sugar. Set the 8-inch layer on a serving platter or cake stand and spread a thick layer of whipped cream on top, just to where the ruffles start. Repeat with the remaining meringue layers and whipped cream, working from the largest to the smallest meringues to build the tree. Dust with more confectioners' sugar. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 58956,"Regina Rossa 1 ounce of limoncello 1 ounce of averna 1 teaspoon of fresh smashed strawberries Instructions: Mix ingredients in a shaker. Strain and serve over ice. Top with a splash of club soda. Garnish with fresh grapefruit peel. ","[Prosecco, Moscato, Vinho Verde]" 58957,"Shaved Brussels Sprouts Salad with Poppy Seed Dressing 2 large egg yolks 1/3 cup cider vinegar
1 cup canola oil
3 tablespoons honey
2 tablespoons Dijon mustard
1 teaspoon garlic powder
1/2 teaspoon black pepper
1 tablespoon poppy seeds
1 teaspoon kosher salt
1 pound Brussels sprouts, thinly shaved 2 tablespoons sliced almonds, toasted
2 tablespoons dried cranberries
2 scallions, thinly sliced
Instructions: For the poppy seed dressing: Place the yolks in a large bowl with 1 tablespoon of the vinegar. While whisking constantly, pour in the canola oil as slowly as possible. Add the honey, mustard, garlic powder, black pepper and remaining vinegar and whisk until mixed. Stir in the poppy seeds and salt. For the Brussels sprouts: Add the Brussels sprouts, sliced almonds, dried cranberries and scallions to a large bowl. Pour the dressing over the salad and toss to coat. Serve immediately or refrigerate until ready to serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 58958,"Giant Babka Roll 1 cup milk One 1/4-ounce package active dry yeast (about 2 1/4 teaspoons) 1/2 cup granulated sugar 4 cups all-purpose flour, plus more if needed and for dusting (see Cook's Note) 1 stick (8 tablespoons) unsalted butter, at room temperature 1 tablespoon pure vanilla extract 1 large egg plus 2 yolks Nonstick cooking spray, for the bowls 12 ounces bittersweet chocolate, chopped 4 tablespoons unsalted butter, cut into cubes 1 cup granulated sugar 4 ounces cream cheese 3/4 cup confectioners' sugar 1/4 cup milk Flaky sea salt, for sprinkling Instructions: For the dough: Warm the milk in a small saucepan over low heat until a thermometer registers 100 to 110 degrees F. Sprinkle in the yeast and a pinch of granulated sugar. Set aside undisturbed until foamy, about 5 minutes. Whisk together the flour and remaining granulated sugar in a large bowl.
Combine the butter, vanilla and yolks in the bowl of an electric mixer fitted with a paddle attachment and mix on low until combined. Add the yeast mixture and continue to mix on low until combined. Add the flour mixture and mix on low until a thick and slightly sticky dough forms and comes together, about 1 minute. Switch to the dough hook and knead on medium speed, adding up to 1/4 cup more flour if needed to make a soft, smooth ball that sticks to the hook, 3 to 4 minutes.
Coat 2 large bowls with cooking spray. Cut the dough in half, form each into a ball and add one ball to each bowl, turning to coat in the cooking spray. Cover the bowls with plastic wrap and let rise at room temperature until the dough has doubled in size, about 2 hours.
For the filling: Microwave the chocolate and butter in a medium microwave-safe bowl in 30-second intervals, stirring in between each, until melted and smooth. Fold in the granulated sugar and set aside.
Line a baking sheet with parchment. Punch down one ball of dough and turn it out onto a lightly floured surface. Knead a few times, then roll into a rectangle 12 inches by 16 inches, keeping the longer side closest to you. If the chocolate filling has seized and is no longer spreadable, microwave for 30 seconds. Spread half of the chocolate filling all over the dough, leaving a 1-inch border. Starting from the long side, gently roll up the dough so you have a long log. Position it seam-side down. Using a bench scraper or sharp knife, cut the log in half lengthwise so you have 2 long pieces. Twist each piece 4 times. Form one twisted piece into a tight coil (it should look like the center of a cinnamon roll) and carefully transfer to the prepared baking sheet. Coil the second twisted piece around the first. Repeat the rolling, filling, twisting and coiling process with the remaining dough ball. You should have 1 giant twisted babka roll (it might get messy, but that is part of the fun). Cover the baking sheet with clean kitchen towels and let rest for 30 minutes.
Position an oven rack in the center of the oven and preheat to 350 degrees F.
Beat the whole egg with 1 tablespoon water. Brush the roll all over with the egg wash. Bake until puffed and golden brown, about 40 minutes. Let cool on the baking sheet for 10 minutes, then transfer to a cutting board.
For the glaze: Microwave the cream cheese in a microwave-safe bowl until softened, 10 to 15 seconds. Add the confectioners' sugar and milk and whisk until smooth. Drizzle the glaze on top of the roll and sprinkle with flaky sea salt.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 58959,"Steak With Blue-Cheese Butter and Celery Salad 1/2 small red onion, thinly sliced 4 6-to-7-ounce top blade steaks Kosher salt and freshly ground pepper 2 tablespoons Worcestershire sauce 1 tablespoon hot sauce 2 tablespoons unsalted butter, softened 3 tablespoons crumbled blue cheese 3 tablespoons chopped fresh parsley 4 stalks celery, thinly sliced 1 tablespoon plus 2 teaspoons extra-virgin olive oil 1 lemon Instructions: Soak the onion slices in a bowl of cold water, about 10 minutes. Pierce the steaks with a fork and season with salt and pepper. Mix the Worcestershire and hot sauce in a baking dish, add the steaks and turn to coat; set aside while you prepare the butter and salad. Mash the butter, blue cheese and 1 tablespoon parsley in a small bowl and season with salt and pepper. Drain the onion and pat dry, then toss with the celery, 1 tablespoon olive oil and the remaining 2 tablespoons parsley in another bowl. Grate the zest from half of the lemon into the celery mixture and squeeze in all of the juice. Season with salt and pepper and toss. Heat a large cast-iron skillet over high heat, then add the remaining 2 teaspoons olive oil and cook the steaks until browned on the bottom, 3 to 5 minutes. Flip and continue to cook 3 to 5 more minutes for medium-rare. Transfer to a plate and let rest 5 minutes.Top with the blue-cheese butter and serve with the celery salad. ","[Cabernet Sauvignon, Malbec, Syrah, Tempranillo]" 58960,"Instant Pot Monkey Bread Nonstick cooking spray, for the bundt pan 3 tablespoons unsalted butter
1/2 cup turbinado sugar
1 tablespoon ground cinnamon
One 16.3-ounce tube refrigerated biscuits, each biscuit cut into quarters
1/2 cup confectioners' sugar
Instructions: Lightly spray a 6-cup bundt pan with cooking spray and set aside. Tear off a piece of aluminum foil about 2 feet long and arrange the foil in front of you with one of the longer sides closest to you. Fold it toward you (the long way) in half once, then fold once again to create a foil sling for the bundt pan. Set aside.
Turn a 6-quart Instant Pot? to saute (see Cook's Note) and allow to heat up for 5 minutes. Add the butter and cook, stirring frequently, until browned bits start to form at the bottom of the pot and the butter smells nutty, 3 to 4 minutes. Turn off the heat, carefully remove the pot and pour the brown butter into a medium bowl. Return the pot and immediately pour in 1 cup water. Place the rack into the pot with the handles facing up.
Combine the turbinado sugar and cinnamon in a medium bowl and stir to combine. Sprinkle 1 tablespoon of the mixture in the bottom of the prepared bundt pan. In 3 separate batches, roll a third of the biscuit pieces in the brown butter, then in the cinnamon sugar, so that each piece is completely coated. Arrange the pieces in the bundt pan. Wrap the top of the pan tightly with foil.
Put the pan in the center of the foil sling, then pick up both sides of the sling, bringing them up the sides of the pan. Carefully lower the pan onto the rack. Fold down the foil sling as needed so that it fits in the pot. Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 25 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. Carefully use the foil sling to lift out the pan and set it over a cooling rack. Remove the aluminum foil and allow to cool for 10 minutes.
Meanwhile, combine the confectioners' sugar and 1 tablespoon water in a small bowl, then whisk until smooth. After the monkey bread has cooled slightly, carefully invert it onto a plate or platter, then drizzle with the glaze. Serve immediately. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 58961,"Four-Step Chicken: Kid-Friendly Piccata 1 to 2 tablespoons olive oil 1 pound thin-cut boneless skinless chicken breasts Salt and pepper 1/4 cup all-purpose flour 1 cup button mushrooms, trimmed and thinly sliced (or other veggie your kids like: onions, carrots, peas, or green beans) 1/2 cup chicken stock Juice of 1 lemon, plus lemon wedges, for garnish 1 tablespoon unsalted butter Chopped parsley (optional) Instructions: Step 1: Heat the olive oil in a large skillet over medium high heat. Season the chicken with salt and pepper. Place the flour in a shallow dish and dredge the chicken through it, coating the chicken on both sides. Place the chicken in the hot skillet and brown until golden brown and crusty, about 4 minutes per side. Transfer the chicken to a plate.
Step 2: Add the mushrooms (or other vegetables) to the pan and cook, stirring often, until they are softened and starting to brown, about 5 minutes.
Step 3: Deglaze the pan with the chicken stock and lemon juice, using a wooden spoon to stir and scrape up any browned bits from the pan bottom.
Step 4: Stir in the butter until it is melted, then add the chicken back to the sauce. Top with chopped parsley or other herbs, if desired, and serve with lemon wedges (for those who want a tangier dish). ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 58962,"Crown Roast of Pork with Cornbread Hominy Stuffing and Chili Gravy 1 tablespoon fennel seeds, toasted 1 tablespoon cumin seeds, toasted 1 tablespoon coarse salt 4 garlic cloves, pressed 6 whole allspice berries 1 teaspoon dried thyme 1 teaspoon ground black peppercorns 1 6 1/2 to 7 pound crown roast of pork Cornbread Hominy Stuffing, recipe follows 5 cups chicken stock 2 dried Ancho chilies, toasted 2 tablespoons vegetable oil 1 onion, finely chopped 2 tablespoons all purpose flour 1 tablespoon honey 12 cups crumbled corn bread 6 tablespoons butter 1 large onion, chopped 4 Poblano chilies, roasted, chopped 3 jalapeno chilies, seeded, chopped 2 garlic cloves, chopped 1/4 cup chopped fresh sage 1 tablespoon dried oregano 3/4 cup chopped fresh cilantro 1 1/2 cups canned hominy, drained 1 1/2 cups canned or frozen corn kernels 3 large eggs, beaten to blend 1 1/2 cups chicken stock Instructions: Crush fennel seeds, cumin seeds, salt, garlic, allspice, thyme and peppercorns in mortar and pestle. Fold double thick layer of foil into 4 inch square. Poke 4 small holes in foil. Push foil through roast to bottom to cover opening so stuffing will not fall out later (holes let steam escape). Place roast on rack in large roasting pan. Rub spice mixture over meat. Cover and refrigerate overnight. Preheat oven to 450 degrees F. Place pork in oven and reduce oven temperature to 325 degrees F. Roast pork 1 hour 30 minutes. Fill cavity with enough stuffing to mound in center. Continue roasting until thermometer inserted into center of meat registers 160 degrees F, about 1 hour 20 minutes. Meanwhile, boil chicken stock until reduced by half. Remove from heat. Add chilies. Cover and let stand until chilies are softened. Puree mixture in processor. Carefully transfer pork to platter. Add oil to roasting pan and set over medium heat. Add onions and stir until onion is tender. Add flour and stir until golden brown. Gradually add stock, whisk until blended. Boil until thickened to gravy consistency. Stir in honey. Season to taste with salt and pepper. Preheat oven to 325 degrees F. Arrange cornbread on baking sheet and bake until slightly dry. Transfer to very large bowl. Melt butter in heavy large skillet over medium high heat. Add onion, and jalapenos and saute until onion is tender. Add garlic and saute 1 minute. Remove from heat. Transfer to bowl with cornbread. Add sage, oregano, cilantro and hominy and stir to blend. Stir in eggs and enough stock to moisten. Season to taste with salt and pepper. Spoon any stuffing not used in crown roast into butter baking dish. Bake alongside pork until heated through, about 40 minutes. Uncover and bake until top begins to brown. ","[Chardonnay, Pinot Grigio, Tempranillo, Garnacha]" 58963,"Ultimate Chicken Quesadilla PAM? Original No-Stick Cooking Spray 1/2 pound boneless skinless chicken breasts, cut into 1/2-inch pieces 1 can (10 oz each) Ro*Tel? Mexican Diced Tomatoes with Lime Juice & Cilantro, undrained 4 flour tortillas (10 inch) 2 cups shredded Cheddar and Monterey Jack cheese blend (2 cups = 8 oz) Instructions:

1. Spray large skillet with cooking spray; heat over medium heat. Add chicken and undrained tomatoes; cook 10 minutes or until chicken pieces are no longer pink in centers and liquid has evaporated, stirring frequently.
2. Spread chicken mixture evenly onto bottom half of each tortilla to within 1 inch of edge. Sprinkle 1/2 cup cheese over chicken mixture on each tortilla. Fold each tortilla in half to cover filling.
3. Clean skillet. Spray with additional cooking spray; heat over medium-high heat. Cook quesadillas 3 minutes on each side or until golden brown on both sides. Cut into wedges to serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 58964,"Southern-Fried Stuffed Chicken with Roasted Red Pepper-and-Vidalia Onion Gravy 4 ounces cream cheese, softened 1 cup dry chicken-flavored stuffing mix 1/2 cup (2 ounces) finely shredded Romano cheese 1/2 cup chopped Vidalia onion 1/4 cup minced fresh basil leaves 4 large boned chicken breast halves with skin 4 ready-to-serve bacon slices 1 large egg 1 cup milk 1 cup all-purpose baking mix 2 teaspoons Creole seasoning 1 teaspoon black pepper Canola oil Roasted Red Pepper-and-Vidalia Onion Gravy, recipe follows 1 large Vidalia onion, halved vertically 1 large sweet red bell pepper, halved and seeded 1 tablespoon olive oil Nonstick aluminum foil 1/4 teaspoon kosher salt 3 tablespoons butter 3 tablespoons all-purpose flour 2 cups chicken broth 2 teaspoons Creole seasoning 2 tablespoons minced fresh basil leaves Black pepper Instructions: Stir together first 5 ingredients in a medium bowl. Set aside. Place chicken, skin side down, between 2 sheets of heavy-duty plastic wrap; flatten to 1/4-inch thickness, using a mallet or rolling pin. Spread 1/4 of cream cheese mixture on skinless side of each chicken breast half; top with 1 piece of bacon. Roll up chicken, jellyroll fashion, lifting skin and tucking roll under skin. Whisk together egg and milk in a bowl. Combine baking mix, Creole seasoning, and pepper in a shallow dish. Dip chicken rolls in egg mixture; dredge in baking mix mixture. Pour oil to depth of 2 inches in a large skillet; heat to 350 degrees F. Fry chicken rolls, in batches, 10 to 12 minutes or until dark brown and done, turning chicken rolls often. Drain on a wire rack over paper towels. Spoon 1/4 cup Roasted Red Pepper-and-Vidalia Onion Gravy on each of 4 individual serving plates; top with 1 chicken roll. Drizzle with remaining gravy. Dice 1 onion half; set aside. Cut remaining onion half into slices. Place onion slices and bell pepper, cut sides down, on a baking sheet lined with non-stick aluminum foil; drizzle with oil, and sprinkle with salt. Broil onion slices and bell pepper halves 5 inches from heat about 10 minutes or until bell pepper looks blistered. Place bell pepper halves in a zip-top freezer bag; seal and let stand 10 minutes to loosen skin. Peel bell pepper halves, and dice 1 half. Reserve diced bell pepper and remaining half. Dice roasted onion, and set aside. Melt butter in a large skillet over medium-high heat. Add reserved diced raw onion, and saute 10 minutes or until onion begins to brown. Stir in flour; cook, stirring constantly, 5 minutes, or until flour mixture is caramel-colored. Stir in chicken broth and Creole seasoning. Reduce heat to medium, and cook, stirring constantly, until thickened. Process gravy mixture and reserved bell pepper half in a blender until smooth, stopping to scrape down sides. Combine gravy mixture, reserved diced roasted bell pepper, diced roasted onion, basil, and black pepper. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, GSM (Grenache, Syrah, Mourvedre)]" 58965,"Beer Glazed Grilled Bratwurst with Wilted Red Cabbage Slaw 2 pounds precooked bratwurst, pricked with a fork 6 cups German beer
   2 tablespoons caraway seeds
   2 tablespoons coriander seeds
   2 tablespoons yellow mustard seeds
   2 large onions, sliced
   One 6-inch hand ginger, sliced into rough coins
   2 tablespoons canola oil 1/2 head red cabbage, thinly sliced 4 tablespoons honey
   1/4 cup cider vinegar
   Salt and freshly ground black pepper 1/4 cup Dijon mustard
   8 soft hoagie rolls
   Instructions: Put the bratwurst, beer, 1 cup water, the caraway, coriander, mustard seeds, onions and ginger in a medium stockpot. Bring to a simmer over medium heat and cook for 5 minutes. Cover, remove from the heat, and let stand 15 minutes. Transfer the brats to a bowl. Strain the cooking liquid into another bowl, and discard the solids. Heat the oil in a large saute pan over medium heat, add the cabbage and toss to coat. Add 1 cup of the strained bratwurst liquid, and cook until softened, stirring frequently, about 15 minutes. Add 2 tablespoons of the honey, the vinegar and some salt and pepper. Toss to coat, and cook another 5 minutes. Transfer to a bowl. Preheat the grill to high, with direct and indirect heat. Grill the sausages over direct heat until the casings are crisp and golden brown on all sides, about 2 minutes per side. Move the brats to indirect heat, cover the grill, and cook another 5 minutes. While the brats cook, whisk the mustard, the remaining 2 tablespoons honey, some salt and pepper and a few tablespoons of the bratwurst liquid in a small bowl; the mixture should be syrupy. When the sausage are done, remove them to a platter and brush with the glaze. Split the hoagie rolls and grill cut-side down until toasted, about 30 seconds. Put a brat in each roll and top with some cabbage, then serve. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 58966,"Baklava 1 3/4 cups granulated sugar 1 tablespoon lemon juice 2 pounds unsalted butter, preferably from sheep milk, melted and clarified, plus more for greasing 2 packages frozen phyllo dough (24 sheet count each), thawed 1 1/2 pounds pistachios, finely ground and sifted Instructions: For the syrup: Combine 1 1/4 cups water and the sugar in a small pot. Bring to a boil. Boil for 5 minutes, and then reduce the heat and let simmer for 15 minutes. Remove from the heat, stir in the lemon juice and pour into another bowl so that it cools down quickly. For the baklava: Preheat the oven to 360 degrees F. Brush a baking sheet with butter. Unroll one package of phyllo. Lay 2 sheets of phyllo down in the center of the baking sheet, and then drizzle with some butter. Repeat the layering 4 more times, each time allowing 2 to 3 inches of the phyllo to drape over one rim of the pan, until all 4 rims of the pan have been covered. Sprinkle with a thin layer of pistachios. Fold the draped phyllo over the pistachio and drizzle with more butter. Repeat the layering with the phyllo, butter and remaining pistachios until the first package of phyllo (24 sheets total) is used up.
   Unroll the second package of phyllo. Lay 2 sheets of phyllo dough onto the previous layers of baklava. Drizzle lightly with butter. Repeat layering phyllo and drizzling with butter until the second package of phyllo is finished. Dip a sharp knife into hot water and cut the baklava into rectangles. Brush the top liberally with butter.
   Bake the baklava for 15 minutes on a low rack in the oven, and then transfer to the top rack and bake for 15 minutes longer. For best taste, cool and let rest for 24 hours so that the syrup fully permeates the baklava. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 58967,"Pearl Couscous with Chicken and Peas 2 tablespoons extra-virgin olive oil
   1 1/3 cups (about 7 ounces) pearl (Israeli) couscous
   2 1/2 cups low-sodium chicken broth
   Zest of 2 large lemons
   1/4 cup fresh lemon juice (from 1 large lemon)
   2 teaspoon kosher salt
   1/4 teaspoon freshly ground black pepper
   1/2 cup freshly grated Parmesan 4 green onions, chopped
   1 cup frozen peas, thawed
   1 rotisserie chicken breast, chopped to yield 1 cup of meat
   Instructions: In a large saucepan, heat the oil over medium-high heat. Add the couscous and cook until lightly toasted, 2 to 3 minutes. Add the broth, lemon zest, lemon juice, salt and pepper. Bring to a boil. Reduce the heat to medium-low and simmer uncovered until the couscous is tender but still firm to the bite, about 8 minutes. Stir in the cheese, green onions, peas and chicken. Spoon into bowls and serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 58968,"Red Beet Eggs 1 cup brown sugar 1/2 teaspoon salt 3/4 cup cider vinegar 1/4 cup water 1 quart canned red beets and juice 3 pinches mixed pickling spice 12 eggs, hard boiled and peeled Instructions: Mix sugar, salt, cider vinegar, water, 1 cup beet juice, mixed pickling spice, and heat and let simmer for 15 minutes. Add red beets into mixture. Pour over hard boiled, peeled eggs. Refrigerate overnight. Slice in half before serving. ","[Merlot, Malbec, Tempranillo]" 58969,"Queso Fundido With Roasted Poblano Vinaigrette 2 poblano cl peppers 1 tablespoon red wine vinegar 1 large clove garlic, chopped 1 teaspoon honey 1/4 cup canola oil Kosher salt and freshly ground pepper 1 tablespoon unsalted butter 1 tablespoon all-purpose flour 1 cup whole milk 12 ounces monterey jack cheese, grated (about 3 cups) Kosher salt and freshly ground pepper 8 ounces goat cheese, sliced into 8 rounds 2 tablespoons chopped fresh cilantro Multicolored tortilla chips, for serving Instructions: Make the vinaigrette: Preheat the oven to 425 degrees F. Put the poblanos on a baking sheet and roast, turning, until browned, about 15 minutes. Transfer to a bowl, cover and let sit 5 minutes. Peel the poblanos with your fingers, then halve, seed and roughly chop. Combine the roasted poblanos, vinegar, garlic, honey, canola oil and 2 tablespoons water in a blender; puree until smooth. Season with salt and pepper. Make the queso fundido: Melt the butter in a medium saucepan over medium heat; add the flour and cook, whisking, 1 minute. Whisk in the milk and cook, whisking, until slightly thickened, about 5 minutes. Remove from the heat and stir in the monterey jack. Add 1/4 teaspoon salt, and pepper to taste. Turn on the broiler. Scrape the cheese mixture into an 8-inch cast-iron pan and arrange the goat cheese rounds on top. Broil until golden brown in spots. Drizzle with the vinaigrette and sprinkle with the cilantro. Serve with tortilla chips. ","[Chardonnay, Sauvignon Blanc, Vermentino, GSM]" 58970,"Yummy Coco-Nutty Pavlova Log 1 tablespoon unsalted butter, for parchment 1/2 teaspoon distilled white vinegar 1/2 teaspoon cornstarch 1/2 teaspoon vanilla extract 6 egg whites 1/4 cup sugar, plus 1 tablespoon, divided 1/4 cup sweetened shredded coconut 1/4 cup chopped walnuts 1/4 cup chopped almonds 1/4 cup chopped pecans 1 pint strawberries, hulled and chopped
   1 (10-ounce) can crushed pineapple, well-drained 1/2 cup heavy cream Instructions: Preheat the oven to 325 degrees F.
   Butter a baking sheet and line it with buttered parchment paper. Set aside.
   Mix the vinegar, cornstarch and vanilla in a small bowl and set aside. In a stand mixer, whisk the egg whites until soft peaks form. With the mixer running, slowly add 1/4 cup of sugar. Continue beating to stiff peaks. Slowly whisk the vinegar mixture into the meringue until well incorporated.
   Spread the meringue evenly on the prepared baking sheet. Sprinkle the coconut, walnuts, almonds and pecans evenly over the meringue. Bake until the coconut begins to turn golden and the whites are shiny and springy, about 10 to 12 minutes. Cool completely.
   Meanwhile, combine the strawberries and drained pineapple in a bowl and set aside.
   In a clean bowl whisk the heavy cream and remaining 1 tablespoon of sugar to stiff peaks and reserve.
   Use a knife to release the edges and remove the meringue from the pan. Gently flip the meringue onto a parchment-lined surface, nut side down. Spread the whipped cream over meringue and sprinkle evenly with strawberry mixture, leaving a 1-inch border around the perimeter of the meringue. Leave a little extra room at 1 of the short ends to help seal the pavlova when it's rolled. Starting with the short side with more fruit, slowly roll the meringue into a log, keeping the roll as tight as possible and tucking in the fruit as you go. Use a serrated knife to slice the ends for clean edges. Cut into 2-inch slices and transfer to a serving dish for serving. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]

" 58971,"Stone Church Farm Heirloom Country Duck with Oven-Dried Jonagold Apples and Foie Gras 4 whole ducks 16 ounces brandy 8 ounces sugar 8 Jonagold apples 12 ounces cooked foie gras, diced 1 pound caul fat (fatty membrane from a pig, sheep, or cow, resembling fine netting) Salt and freshly ground black pepper 8 ounces flour 4 eggs, beaten 12 ounces corn flakes 2 pounds baking potatoes, like russets, peeled and diced 4 ounces butter 4 ounces sour cream Salt and pepper 8 ounces duck reduction, store bought or home made 6 fresh or canned black truffles, thinly sliced Instructions: Preheat oven 150 degrees F. Begin by removing the duck breasts with the skins on, and set aside in the refrigerator. Remove the thighs and legs from ducks. Debone the thighs, keeping legs and thighs attached, and lightly pound. With the loose meat, shape the legs into a drumstick. In a large deep dish, marinate the duck legs in brandy and sugar for 1 1/2 hours. Save the brandy after marinating. Peel all the apples, and core them, keeping the core and peels. Slice 4 apples thinly, place on a baking sheet, and bake for 2 hours. Once they have baked, remove from oven, and small dice. Reserve remaining apples in acidulated water. Mix the fois gras with the diced apples, season with salt and pepper, and chill in the refrigerator. Pull the skin of each duck breast 3/4 of the way down, and season with salt and pepper. Place foie gras and apple mixture on flesh, place skin over to seal, and form with your hands. Using the caul fat, wrap each breast tightly and freeze for 2 hours. Preheat a deep fryer to 360 degrees F. Lightly dust the duck legs with flour and dip in beaten eggs. Place legs in corn flakes and deep fry for 2 to 3 minutes, remove, and set aside. Remove the duck breast from the freezer, sear on high heat for 1 to 2 minutes. Remove from heat and set aside in the refrigerator. To make the mashed potatoes, simply boil the potatoes until fork tender or about 25 minutes. Add in the butter, sour cream, salt and pepper, and mash until desired consistency. Preheat oven to 350 degrees F. Slice 3 cored apples into rings and shape with a cookie cutter. Place a slice in each for 4 to 6 buttered ring molds. Using a piping bag, pipe a thin layer of mashed potatoes on the apple slices. Add a layer of thinly sliced black truffles, repeat until tower is 2 1/2 inches tall, and bake for 15 minutes. Raise the oven temperature to 400 degrees F. Using the leftover peels and cores, add to the brandy in a saucepot and flambe. Once flame is gone, reduce the brandy to a light syrup and strain. Add this to the duck reduction (you may use store bought reduction if you do not have any), and reheat, but do not bring to a boil. Julienne the remaining apple and deep fry until crispy. Drain excess oil on a paper towel and set aside. Slice duck breasts and place it in a 400 degree F oven for 4 minutes. Place fried duck legs in oven and heat up for 4 minutes. To serve, arrange apple tower on plate. Place duck leg, breast, and sauce on plate. Garnish tower with fried apples. ","[Chardonnay, Pinot Noir, Barolo, Riesling]" 58972,"Bacon Steak with Coriander, Smoked Oyster Mushrooms and Thyme Brown Butter 2 teaspoons ground star anise 1 teaspoon ground clove 1 teaspoon freshly ground black pepper 4 pieces slab bacon (about 4-ounces each) 1 cup coriander seeds 2 cups oyster mushrooms 1 stick (4 ounces) plus 1 tablespoon unsalted butter Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper 2 teaspoons fresh thyme leaves, minced Instructions: Preheat the oven to 300 degrees F.
In a small bowl, combine the star anise, clove, and black pepper. Dust each piece of bacon with the spices.
Heat a large, oven-safe saute pan over low heat until hot. Add the seasoned bacon and cook for 10 minutes. Transfer the pan to the preheated oven and cook for another 10 minutes.
Place a large saute pan on the stovetop. Add the coriander to the pan and then place the metal cooling rack on top of the pan. Scatter the mushrooms in the steamer basket and place the basket on top of the cooling rack. Cover the saute pan, cooling rack, and steamer basket with aluminum foil. Turn the burner on low heat and allow the mushrooms to smoke for 10 minutes. Carefully remove the steamer basket and metal rack from the pan. Dump out the coriander. Place the pan over medium heat, add 1 tablespoon butter and the smoked mushrooms. Saute the mushrooms until crispy, about 6 to 8 minutes. Add salt, and pepper, to taste.
Remove the mushrooms from the pan, and in the same pan add 1 stick butter. Melt the butter over medium heat until the foam subsides and butter just begins to turn brown. Stir in the thyme and cook, stirring, until the butter is golden brown. Season with salt and pepper.
Remove the bacon steaks from the oven. Pour the browned butter over the steaks and serve each with mushrooms on the side. ","[Cabernet Sauvignon, Syrah, Malbec, Tempranillo]" 58973,"Tomato Salad 2 red and yellow heirloom tomatoes 2 green zebra tomatoes 2 purple Cherokee tomatoes Sea salt Basil, chiffonade 1/4 cup aged balsamic vinegar Instructions: Slice tomatoes horizontally into approximately 1/3-inch pieces. Over each tomato slice, sprinkle sea salt, basil and then drizzle aged balsamic vinegar. Then reassemble tomato slices, alternating varieties to create a colorful new \cross breed. ","[Barolo, Barbaresco, Chianti, Valpolicella]" 58974,"Limoncello Torta 3 lemons 2 cups granulated sugar, plus additional for storing candied peel
4 lemons 2 cups granulated sugar
5 1/2 ounces unsalted butter, at room temperature
5 extra-large eggs
6 ounces lemon juice
Pinch kosher salt
2 cups limoncello 32 ounces whole milk ricotta 1 1/2 cups confectioners' sugar
1 tablespoon lemon zest
1 tablespoon limoncello
2 cups heavy whipping cream 1/4 cup granulated sugar
1 1/2 pounds ladyfinger cookies Instructions: For the candied lemon peel: Cut the lemons into wheels about 1/4-inch-thick and remove the peel from the fruit, keeping the peels intact. Cut the peels in half into long strips. Bring 4 cups cold water and the lemon peels to a boil in a small saucepot. As soon as the peels come to a boil, drain the water from the peels. Repeat this process three times with fresh cold water to remove the bitterness from the peels. Drain the peels and set them aside. Combine the granulated sugar with 2 cups water in a small saucepot to make a simple syrup. Bring the syrup to a boil, stirring to dissolve the sugar. Reduce the heat to low and stir in the lemon peels. Simmer the peels until the white pith is translucent, about 40 minutes. Cool the peels in the syrup and then drain, saving the syrup for another purpose (lemon simple syrup is great in a lemon drop martini). Lay the peels on a mesh cooling rack to dry, about 2 hours. Store them packed in granulated sugar in an airtight container at room temperature. For the lemon curd: Remove the zest from the lemons (without the bitter white pith) with a carrot peeler. Pulse the zest with the granulated sugar in a food processor until the zest has been finely minced into the sugar. Cream the butter with the sugar and zest at medium speed in a stand mixer fitted with the whisk attachment. Crack the eggs into a small bowl to ensure there are no shells, then add the eggs one at a time to the mixer until combined. Add the lemon juice and salt and blend until combined. Place the mixture into a medium saucepot. Cook over low heat, stirring constantly, until thickened, about 10 minutes. The lemon curd is ready when it reaches 170 degrees F. Transfer the lemon curd to a metal bowl and cool the bowl in an ice water bath, then cover with plastic wrap pressed against its surface and refrigerate until ready to use. For the limoncello dip: Bring the limoncello and 2 cups water to a simmer in a medium saucepot set over medium heat. Allow the mixture to simmer for 4 minutes to cook off the alcohol in the limoncello. Remove the mixture from the heat and allow it to cool. For the ricotta filling: Add the ricotta, confectioners' sugar, lemon zest and limoncello to a bowl. Mix to combine. Set aside at room temperature. For the whipped cream topping: Whip the cream and granulated sugar together in a stand mixer fitted with a whisk attachment. Whisk until soft peaks are formed, then hold for the assembly of the torta. Refrigerate until ready to use. Dip the ladyfingers halfway into the limoncello dip and line a 9-by-13-inch pan with the soaked ladyfingers. Once the bottom is covered, spread the ricotta mixture over the top evenly with an offset spatula. Place a second row of dipped ladyfingers on top of the ricotta mixture. Spread the lemon curd on top of the ladyfingers with the spatula. Place the third and final layer of dipped ladyfingers on top of the lemon curd. Spread the whipped cream topping over the ladyfingers. Refrigerate overnight. Serve well chilled, garnishing slices with candied lemon peel. ","[Prosecco, Pinot Grigio, Sauvignon Blanc, Vermentino]" 58975,"Yellow Split Pea Soup 2 tablespoons unsalted butter 1 onion, sliced 3 stalks celery, diced 2 carrots, peeled and diced Salt and white pepper 1/2 teaspoon turmeric 8 cups chicken stock (or combination water and stock) 2 cups dried yellow split peas 2 medium potatoes, peeled and diced 1 ham hock (optional) Dark bread croutons, for garnish Brown mustard Instructions: Melt butter over medium-low heat in a large stockpot or Dutch oven. Cook onion, celery and carrots with salt and pepper until onion is soft, about 7 to 10 minutes. Add the turmeric, stock, peas, potatoes, and ham hock, and simmer, covered, about 1 hour. Remove the ham hock. Puree soup in a blender or food processor until smooth. Return to clean pot, and adjust the seasonings. Serve immediately in flat soup dishes with wide (3-inch) rims, garnished with dark bread croutons. Place brown mustard on the rims of the bowls, and take a little mustard with each spoonful of soup. ","[Chardonnay, Riesling, Pinot Grigio, Gavi]" 58976,"Butternut Squash and Gorgonzola Pizza 1/3 cup cubed, peeled butternut squash (about 2 1/2 ounces) 1 tablespoon olive oil 1/4 small red onion 5 large sage leaves 1 tablespoon cornmeal 3/4 pound store-bought whole-wheat pizza dough, at room temperature Nonstick cooking spray 4 ounces gorgonzola cheese (2/3 cup crumbled) 1/4 cup walnut pieces Instructions: Preheat the oven to 475 degrees F. Thinly slice each cube of butternut squash and toss in a small bowl with the olive oil. Thinly slice the onion and sage. Sprinkle a work surface with the cornmeal and use a rolling pin and/or your hands to stretch the dough into a 12-inch circle. Spray a baking sheet with cooking spray and place the dough onto it. Crumble the gorgonzola and sprinkle it evenly all over the dough, leaving a 1-inch border for the crust. Scatter the squash and onion on top of the cheese. Sprinkle the sage on top. Bake until the cheese is melted, the squash is softened and the crust is almost browned, about 11 minutes. Scatter the walnuts over the pizza and bake until they are lightly toasted, an additional 2 minutes. Slice the pizza into 8 wedges. ","[Barolo, Barbaresco, Dolcetto, Valpolicella]

" 58977,"Daisy Brand Quiche 1 9-inch unbaked pie crust 1/3 cup finely diced onion 3 tablespoons finely diced red and green bell peppers 1/2 cup diced mushrooms 2 tablespoons butter 3 large eggs 1 cup Daisy Brand Sour Cream 5 slices crisp bacon, crumbled 1 1/2 cups shredded Swiss cheese 1 cup shredded mild Cheddar cheese 1 dash salt & pepper Instructions: 1.Poke holes on the inside of the pie crust with a fork. 2.Line the inside of the pie crust with foil and bake at 450F for 8 minutes. 3.Remove the foil and bake for an additional 5 minutes or until the crust is set and dry. 4.Remove the crust and reduce the oven to 350F. 5.Saute the onions, peppers, and mushrooms in the butter until softened. 6.Combine the vegetables with the remaining ingredients and pour the mixture into the pie crust. 7.Bake the quiche at 350F for 40 minutes or until the center is set. Let stand for 10 minutes before cutting. Top each slice with a dollop of Daisy. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 58978,"Breakfast Sausage Stuffed Mushrooms with Cornflakes 24 large white or cremini mushrooms, wiped clean, stems finely chopped for the filling 2 tablespoons extra-virgin olive oil Kosher salt 4 tablespoons (1/2 stick) unsalted butter 1/2 cup finely chopped celery 1/2 cup finely chopped onion Kosher salt and freshly ground black pepper 1/2 cup crumbled cooked breakfast sausage 1/2 cup grated mozzarella 2 tablespoons finely chopped fresh chives 2 tablespoons finely chopped fresh flat-leaf parsley 1 cup crushed cornflakes Instructions: Preheat the oven to 425 degrees F. If your mushrooms caps are very rounded, trim a very thin slice from the top of the caps to help them sit upright for baking. Toss the mushroom caps with the olive oil and 1/4 teaspoon salt in a large bowl. Heat the butter over medium-high heat. Add the chopped mushroom stems, celery and onion and cook, stirring occasionally, until just soft, 6 to 8 minutes. Scrape into a large bowl, season with 3/4 teaspoon salt and a few grinds of pepper and set aside to cool. Add the sausage, mozzarella, chives and parsley to the cooled mushroom stem mixture. Stir in the cornflakes until well moistened. Pack each mushroom with an equal amount of filling and transfer the filled mushrooms to a rimmed baking sheet. Bake until the mushrooms are tender and the filling is brown and crispy on top, about 15 minutes. Let cool 5 minutes before removing from the baking sheet. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 58979,"Zucchini Carpaccio 2 medium zucchini Kosher salt and freshly ground black pepper 1 tablespoon extra-virgin olive oil 1/2 lemon, juiced 1 leek, white part only, sliced thinly 1/4 pound piece Parmesan Fresh mint leaves, for garnish Instructions: Using a mandolin or a very sharp knife, slice zucchini into very thin rounds. Overlap zucchini disks in 1 layer on a plate; season with salt and pepper. Drizzle over the olive oil and lemon juice and scatter with leeks. Using a mandoline or a vegetable peeler, shave very thin slices of Parmesan and place them over leeks. Garnish with mint leaves. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 58980,"Spicy Margarita with Jalapeno and Ginger 2 tablespoons sea salt flakes Zest of 1 lime, 3/4 ounce lime juice plus 1 lime wedge 1 teaspoon minced jalapeno
3 slices fresh ginger (each the size of a half dollar) 2 ounces blanco tequila (white or silver) 3/4 ounce orange liqueur, such as Cointreau
1/4 ounce Simple Syrup, recipe follows 1 cup sugar Instructions: Crush together the sea salt flakes and lime zest in a small bowl. Rim a margarita glass by rubbing a lime wedge around the edge of the glass and then dipping it in the lime salt. Muddle the jalapeno and ginger with a few ice cubes in a cocktail shaker. Then add the tequila, lime juice, orange liqueur and Simple Syrup. Shake and strain into the margarita glass filled with ice.
Heat the sugar and 1 cup water in a small saucepan. Simmer until the sugar is dissolved. Let cool. The syrup will keep in the refrigerator for up to 2 weeks.
","[Rioja, Tempranillo, Barbera, Grenache Blanc]" 58981,"Brown Sugar Grilled Plums with Lemon Sorbet Cooking spray 2 tablespoons butter, melted 2 teaspoons brown sugar 1/4 teaspoon ground cinnamon 4 large or 8 small plums, halved and pitted 2 cups lemon sorbet Candied peanuts and fresh mint for garnish, optional Instructions: Coat an outdoor grill or stove-top grill pan with cooking spray and preheat to medium-high.
In a small bowl, whisk together melted butter, brown sugar and cinnamon. Brush mixture all over flesh side of plums. Grill plums, flesh side down, 5 minutes, until soft. Serve plums with lemon sorbet. Garnish with candied peanuts and mint, if desired. ","[Chardonnay, Riesling, Gewrztraminer, Moscato]" 58982,"Curry Crusted Leg of Lamb with Pomegranate Raita 1 1/2 cups Greek yogurt 2 tablespoons pomegranate molasses 1/2 cup coarsely chopped cucumber 1/4 teaspoon ground black pepper Kosher salt 1 tablespoon chopped fresh mint leaves, optional 6 tablespoons ancho cl powder 4 teaspoons ground cumin 4 teaspoons ground coriander 4 teaspoons ground fennel 4 teaspoons ground turmeric 2 teaspoons ground cardamom 2 teaspoons ground cloves 2 teaspoons ground cl de arbol 2 teaspoons ground black pepper 1/4 cup canola oil 1 boneless (5 to 7-pound) leg of lamb, butterflied Canola oil, as needed Kosher salt Instructions: Combine the yogurt, pomegranate molasses, cucumber, cumin and black pepper in a bowl. Season with salt, then cover and refrigerate for at least 30 minutes. Add the chopped mint just before serving, if desired. Refrigerate until ready to serve. Heat a grill to medium heat. Combine the spices in a small bowl. Stir in enough oil to make a paste and set aside. Brush the lamb leg with some canola oil and season top side of the meat with the curry rub. Let it sit at room temperature for 30 minutes. Season the lamb with salt, to taste. Put it on the grill, spice side down, and cook until slightly charred and a crust as formed. At this point, flip the leg over, close the grill cover and cook to a medium-rare doneness. Remove the meat from the grill to a cutting board, loosely tent it with foil and let it rest for 15 minutes. Thinly slice the lamb, against the grain, and arrange the meat on a serving platter. Serve with the raita. ","[Syrah, Pinot Noir, Grenache Blanc, Vermentino]" 58983,"Classic Vegan Skillet Cornbread 1 to 2 tablespoons vegan butter substitute, such as Earth Balance, plus extra for serving 1 cup medium-ground yellow cornmeal 1 cup unbleached all-purpose flour
1/2 cup sugar
2 teaspoons baking powder
1 teaspoon fine sea salt
1 cup plain, unsweetened soy or rice milk
1/3 cup canola oil (preferably non-GMO) Egg substitute for 2 eggs (follow the directions on the carton)
Agave syrup, for serving Instructions: Preheat the oven to 375 degrees F. Add 1 to 2 tablespoons of the butter substitute to a 9-inch cast-iron skillet and place the skillet in the hot oven for 10 minutes. While the skillet heats in the oven, whisk together the cornmeal, flour, sugar, baking powder and sea salt in a large bowl until well combined. Whisk together the soy milk, oil and egg substitute in a medium bowl, then add it to the flour mixture and stir until all of the dry mixture is incorporated into the wet (some small lumps are okay). Remove the skillet from the oven and tilt the pan to coat the bottom and sides with the melted butter substitute. Use a rubber spatula to transfer the batter to the skillet, spreading it out into an even layer. Bake until a cake tester inserted into the center of the cornbread comes out clean, 20 to 25 minutes. Set aside to cool for a few minutes before slicing into wedges and serving with butter substitute and agave syrup. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 58984,"Cream Vanilla Spiced Cake Makes 12 servings 1 1/2 cups low-fat vanilla yogurt 3 eggs 1 can (16-ounce) cream cheese frosting, Betty Crocker 1 tablespoons garam masala, McCormick Gourmet Collection 1 cup chopped walnuts, Diamond Instructions: 1 box (18.25-ounce) spice cake mix, Betty Crocker

1. Preheat oven to 350degreesF. Lightly coat an angel-food cake pan or fluted tube pan with cooking spray. Set aside.
2. In a large mixing bowl, combine cake mix, yogurt, and eggs. Beat with an electric mixer on low speed for 30 seconds. Scrape down sides of bowl; beat for 2 minutes on medium speed. Spoon batter into prepared pan. Bake in preheated oven for 30 to 35 minutes or until cake tester inserted in center comes out clean. Cool cake in pan for 15 minutes. Turn cake out onto a wire rack and cool completely.
3. In a small bowl, stir together frosting and the garam masala. Frost cake top with frosting. Sprinkle walnuts over frosting. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 58985,"Butter Pecan French Toast 8 tablespoons (1 stick) salted butter, plus more for serving 1/2 cup whole milk 5 large eggs 1 1/4 cup packed brown sugar 1/2 teaspoon ground cinnamon, plus more for serving 1 teaspoon vanilla extract 1 small French bread, cut into 1-inch slices Pinch of kosher salt 1 cup bourbon 3/4 cup chopped pecans Powdered sugar, for serving Whipped cream, for serving Instructions: Heat a large nonstick skillet over medium-low heat and melt 2 tablespoons of the butter. In a large bowl, combine the milk, eggs, 1/4 cup of the brown sugar, the cinnamon, and vanilla. Whisk together until everything\u2019s combined and smooth. One by one, dunk the slices of bread into the egg mixture and place them on the buttery skillet. Fit as many slices in the skillet as you can, cooking them until golden on the first side, about 2 1/2 minutes. Flip to cook them on the other side for about 2 minutes. Remove them to a plate. Add 2 tablespoons of the butter to the skillet and repeat with the rest of the bread slices until they\u2019re all cooked. To the same skillet, add the remaining 4 tablespoons butter, the remaining 1 cup of brown sugar, and the salt. Stir and cook over medium heat until the butter and sugar are melted and bubbling, 2 to 3 minutes. Turn off the heat completely, pour in the bourbon and stir, allowing the fumes to dissipate for about 1 minute. Turn the stove on medium heat and continue to stir and cook for another minute, or until the mixture is starting to thicken. Add the pecans, stir to combine. Keep cooking the sauce, stirring constantly, until the mixture is deep golden, 2 to 3 minutes. Be careful not to cook it too long as it will become chewy, you want a nice caramelly sauce. Turn off the heat. Serve two pieces of French toast with a little butter. Sift over some powdered sugar. Spoon on a generous amount of the sauce then top with whipped cream and a sprinkling of cinnamon. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 58986,"Steamed Pork-and-Mushroom Shumai 1 1 1/2-inch piece ginger 5 shiitake mushrooms 1 scallion, finely chopped 1/4 pound ground pork 1 tablespoon light soy sauce 1 tablespoon Shaoxing rice wine or dry sherry 1 teaspoon toasted sesame oil 2 teaspoons cornstarch Sea salt and freshly ground pepper 12 to 14 square wonton wrappers 1 large egg, lightly beaten Dried goji berries or frozen peas and carrots, for topping (optional) Vegetable oil, for brushing 1 tablespoon Asian cl paste (such as sambal oelek) 2 tablespoons light soy sauce Instructions: Make the filling: Peel the ginger by scraping it with a spoon, then grate 1 tablespoon. Stem and finely chop the mushrooms. Combine the ginger, mushrooms, scallion, pork, soy sauce, rice wine, sesame oil and cornstarch in a large bowl. Season with salt and pepper. Mix well with your hands until all of the ingredients are incorporated.
Form the dumplings: Place a damp paper towel over the wonton wrappers to keep them from drying out. Remove 1 wrapper and brush with some of the beaten egg.
Make a circle with your thumb and index finger; lay the wrapper on top, nudging it down to create a cup. Add 2 teaspoons filling, then pat the filling down with the back of a spoon.
Fold the overhanging wrapper edges down, leaving the filling exposed. Press the wrapper firmly around the filling. Pat the top and bottom of the dumpling to make it flat.
Top the dumpling with a dried goji berry or 1 each frozen pea and carrot. Repeat to form the remaining dumplings.
Steam the dumplings: Cut out a round of parchment paper to fit in a bamboo steamer and punch holes in the paper to let steam through. Line the steamer with the parchment and brush with vegetable oil; arrange the dumplings in the steamer and cover. Put the steamer in a wok or skillet with a few inches of boiling water, making sure the water does not touch the bottom of the steamer. Steam the dumplings 8 to 10 minutes, or until the pork is cooked through.
Make the sauce: Combine the cl paste and soy sauce in a small shallow bowl. Serve with the dumplings for dipping.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 58987,"Sweet Potato Curry with Mussels 3 tablespoons grapeseed oil 1 cup thinly sliced onions 2 cloves garlic, minced 10 curry leaves 1 tablespoon garam masala 1 teaspoon black mustard seeds 1 teaspoon smoked paprika 1 teaspoon turmeric 2 cups chopped fresh tomatoes 2 tablespoons tomato paste A pinch of salt A pinch of pepper 2 cups chopped sweet potatoes 2 cups vegetable broth 1 cup yogurt 2 pounds mussels, cleaned and debearded Steamed rice, roti or toasted bread, for serving Instructions: Place a large pot over medium-high heat and add the oil. When it is hot add the onions, garlic, curry leaves, garam masala, mustard seeds, paprika and turmeric and cook for about 3 minutes, stirring occasionally. Add the tomatoes and tomato paste and season with salt and pepper. Stir and simmer for 5 minutes, and then add the sweet potatoes, vegetable broth and yogurt. Cover and continue to cook until the sweet potatoes are tender, 20 to 25 minutes. Add the mussels and replace the lid. Cook until the mussels have opened, 5 to 8 minutes. Serve the mussels with lots of the curry on rice, roti or toasted bread. ","[Riesling, Gewrztraminer, Pinot Grigio, Vermentino]" 58988,"Chinese Plum Sauce 1 pound fresh plums, preferably red plums for color, pitted and chopped (about 4 cups) 2 sticks brown slab sugar or 1/2 cup light brown sugar (see Cook's Note) 1/4 cup apple cider vinegar 2 tablespoons unseasoned rice vinegar 1 tablespoon soy sauce or tamari 1/4 teaspoon Chinese five-spice powder 2 coins ginger, about 1/2 inch thick 1 dried cl pepper, such as cl de rbol or dried Tclhile, optional 1/4 teaspoon kosher salt Instructions: Place the plums, sugar, apple cider vinegar, unseasoned rice vinegar, soy sauce, Chinese five-spice powder, ginger coins, cl and 1/4 teaspoon salt in a small pot. Bring to a boil, reduce the heat to medium, cover and simmer until the plums are soft, about 20 minutes. Allow the mixture to cool for 5 minutes, then transfer to a blender, filling halfway. Put the lid on, leaving one corner open. Cover the lid with a kitchen towel to catch splatters, and pulse until smooth. Alternatively, use an immersion blender until smooth. Transfer the blended plum mixture back to the same pot and cook over medium heat, stirring frequently, until the mixture is thick and you can see the bottom of the pot when you run a rubber spatula across the bottom, about 5 minutes. Transfer to a medium bowl or plate to cool to room temperature, about 2 hours. The sauce can be stored in an airtight container in the refrigerator for up to 2 weeks or in the freezer for up to 2 months. ","[Syrah, Pinotage, Tempranillo, Grenache Blanc]" 58989,"Grilled Shrimp and Octopus Salad with Piquillo Pepper Fondue and Crispy Chick Peas 1 cup extra virgin olive oil 1 cup shallots, sliced 3 cloves garlic, rough chopped 2 cans piquillo peppers, drained (roasted red peppers can be substituted) 2 cups orange juice 1 pound tenderized baby octopus, blanched and cleaned 1 pound medium sized shrimp, peeled and de-veined 1 cup extra-virgin olive oil 5 cloves garlic, finely chopped 4 sprigs fresh oregano leaves, chopped Salt and freshly ground black pepper 1 red onion, thinly sliced Juice of 2 lemons 2 pounds watercress, stemmed and well washed 2 cups cooked chick peas, fried until crispy Instructions: Preheat a grill to 500 degrees F. Place the olive oil in a medium heated shallow pot. Add the shallots and garlic and cook until golden brown. Add the piquillo peppers and orange juice and simmer for about 30 minutes. Remove form the heat and puree in a blender. Season, to taste. Toss the octopus and shrimp with the extra-virgin olive oil, garlic, oregano and season with salt and pepper. Place on the grill and cook until charred on the outside. Place in a mixing bowl and toss with the sliced red onions, lemon juice, water cress and Piquillo Pepper Fondue. Season, to taste, and finish with the crispy chick peas. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]

" 58990,"Vicki's Favorite Chicken with Grapes, Couscous and Roasted Asparagus 1 1/2 pound asparagus 5 tablespoons extra-virgin olive oil, divided 3 tablespoons chopped fresh thyme leaves, stripped from 6 to 7 sprigs Coarse salt and pepper 2 tablespoons butter, cut into pieces 1/4 cup all-purpose flour, eyeball it 2 pounds chicken tenders 1/2 cup white wine, eyeball it 2 1/2 cups chicken stock (available on soup aisle in paper boxes), divided 1 cup heavy cream 1/4 cup grainy, stone-ground mustard 1 1/2 cups, about 1/2 pound, seedless red grapes, halved 2 cups couscous Instructions: Heat oven to 400 degrees F. Trim tough ends of asparagus and save for soup. Place asparagus in a large bowl and toss with about 3 tablespoons extra-virgin olive oil, 2 tablespoons of chopped thyme leaves and salt and pepper. Spread the asparagus out on a cookie sheet and roast 10 to 12 minutes until the asparagus is tender and crispy at the tips. Heat a large skillet over medium to medium high heat; add 2 tablespoons extra-virgin olive oil, 2 turns of the pan, and 2 tablespoons butter to the pan. Place flour in a shallow dish. Season chicken with salt and pepper then dredge the tenders in flour and add it to the pan. Cook chicken 7 to 8 minutes until browned. Add wine and scrape up browned bits as wine cooks down and bubbles, 30 seconds. Add 1/2 cup stock to skillet. Combine cream and mustard and add to stock. Add grapes to the pan and turn chicken and grapes to coat and combine with the sauce. Simmer 5 minutes over low heat. Bring remaining 2 cups chicken stock and remaining tablespoon of fresh thyme to a boil in a small pot. Add couscous. Put a tight fitting lid on pot and remove from heat. Let stand 5 minutes, then fluff with a fork. Serve tenders and grapes on couscous alongside asparagus. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Barbera]

" 58991,"Skillet-Roasted Bone-In Rib-Eye One 48-ounce, 2-bone, rib-eye steak 4 tablespoons extra-virgin olive oil, plus more for drizzling 5 sprigs fresh rosemary 3 cloves garlic, smashed 2 sprigs fresh thyme Kosher salt Flaked sea salt, for sprinkling Instructions: Rub the steak all over with 1 tablespoon olive oil, 2 sprigs rosemary, 1 clove garlic and 1 sprig thyme. Cover and refrigerate for at least 4 hours and up to 8 hours. Let the steak stand at room temperature for 1 hour before cooking.
Preheat the oven to 250 degrees F.
Heat a medium cast-iron pan over high heat. Season the steak all over with kosher salt. Add the remaining 3 tablespoons olive oil to the pan and immediately place the steak in the pan. Cook, undisturbed, until a nice dark crust forms, 3 to 4 minutes. Flip the steak over and sear the other side. Transfer the steak to a plate. Remove the pan from the heat and let cool slightly, about 3 minutes.
Put the remaining 3 sprigs rosemary, 2 cloves garlic and 1 sprig thyme into the pan and place the steak on top of the herbs. Transfer to the oven and cook, flipping the steak every 10 minutes, until an instant-read thermometer inserted into the thickest part of the steak reads 120 degrees F for medium rare, about 1 hour. Let rest for 15 minutes on a cutting board.
To carve, run your knife along the bone to cut away the meat. (Reserve the bone for plating.) Cut the steak at a 45-degree angle into 1/2-inch slices. Place the meat next to the bone on a large plate, sprinkle with sea salt and drizzle with olive oil. ","[Cabernet Sauvignon, Malbec, Syrah, Tempranillo]" 58992,"Cuban Slider Bake 1 stick (8 tablespoons) unsalted butter 2 teaspoons chopped fresh parsley
1 teaspoon chopped fresh oregano
1/2 teaspoon ground cumin
2 cloves garlic, minced
Zest of 1 orange
Zest of 1 lime
Kosher salt and freshly ground black pepper 12 ounces pulled or shredded pork (from the hot bar of the grocery store) One 12-count package potato rolls, halved 12 ounces thinly sliced deli ham 8 ounces dill pickle slices
8 ounces Swiss cheese slices
1/4 cup yellow mustard Instructions: Preheat the oven to 375 degrees F. Melt the butter in a small saucepan over low heat. Add the parsley, oregano, cumin, garlic, orange zest and lime zest and cook, stirring, until fragrant, about 1 minute. Season with salt and pepper. In a medium bowl, combine the pork and about 3 tablespoons of the butter mixture and toss to coat. Spread some of the remaining butter mixture in the bottom of a 9-by-13-inch baking dish, then place the bottom half of the rolls on the butter. Top the roll bottoms with the ham, then the pork, then the pickle slices and finally the cheese. Spread the mustard on the underside of the roll tops, then lay the roll tops on top of the cheese. Pour the remaining butter mixture over the top of the rolls. Cover the baking dish loosely with foil and bake for 20 to 25 minutes. Uncover and bake until the top is golden brown, about another 5 minutes. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 58993,"Ginger Spritz One 5-inch piece ginger, peeled and roughly chopped 18 ounces vodka
1 cup sugar 1 cup water
One 2-inch piece ginger, peeled and sliced into thin coins
1 ounce fresh lime juice (about 1/2 lime) 4 ounces club soda
6 slices crystalized ginger, skewered onto 2 martini picks, for garnish
Instructions: For the ginger vodka: Place the ginger in an airtight container. Add a few ounces of the vodka and muddle for several minutes. Add the rest of the vodka, cover and let sit for at least 24 hours, muddling the ginger again every few hours. (Makes 18 ounces.) For the ginger simple syrup: Heat the sugar and water in a small, heavy-bottomed saucepan over medium heat. When the sugar is completely dissolved, about 5 minutes, stir in the ginger and remove from heat. Let the ginger steep until the syrup is completely cool. Remove the ginger and transfer the syrup to an airtight container. Refrigerate until ready to use. (Makes about 12 ounces.) For the ginger spritz: Pour 4 ounces ginger vodka, 2 ounces ginger simple syrup and the lime juice into a cocktail shaker. Add ice, cover, and shake until fully chilled. Strain into two glasses and top each with 2 ounces club soda. Garnish with the candied ginger skewers. ","[Gewrztraminer, Riesling, Pinot Grigio, Sauvignon Blanc]" 58994,"Elegant Shrimp Parmesan 1/2 cup Italian seasoned dry bread crumbs 2 Tbsp. grated Parmesan cheese 1 tsp. garlic powder 1/4 tsp. salt 1 lb. uncooked large shrimp, peeled and deveined 2 eggs, slightly beaten 2 Tbsp. olive oil 1 jar Bertolli? Vodka Sauce made with Fresh Cream 4 ounces mozzarella cheese rolled with prosciutto, sliced Instructions: Preheat oven to 400 degrees. Mix bread crumbs, Parmesan cheese, garlic powder and salt in shallow dish. Dip shrimp in eggs, then bread crumb mixture until evenly coated. Heat 1 tablespoon olive oil in 12-inch nonstick skillet over medium-high heat and cook 1/2 of the shrimp, turning once, 6 minutes or until shrimp turn pink. With paper towel, wipe pan clean and repeat with remaining 1 tablespoon olive oil and shrimp. Evenly spread 1-1/2 cups Sauce in 13 x 9-inch baking dish; top with shrimp. Pour remaining sauce over shrimp, then top with mozzarella. Bake 7 minutes or until cheese is melted and sauce is bubbling. Cost per recipe*: $16.33. Cost per serving*: $4.08. *Based on average retail prices at national supermarkets. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]

" 58995,"Cheesy Spaghetti Pie with Meat Sauce Kosher salt 3 tablespoons extra-virgin olive oil, plus more for brushing 8 ounces spaghetti 2 large eggs, beaten 1/2 cup plus 2 tablespoons grated Parmesan cheese 1 small onion, chopped 1 small zucchini, chopped 2 cloves garlic, chopped 1 pound ground beef (85% lean) 1 teaspoon dried oregano Pinch of red pepper flakes 2 tablespoons tomato paste 1 8-ounce can tomato sauce 1 cup fresh ricotta cheese (about 8 ounces) 1 cup grated low-moisture mozzarella cheese (about 4 ounces) Instructions: Position a rack in the lower third of the oven and preheat to 425? F. Bring a large pot of salted water to a boil. Brush the bottom and sides of a 9-inch deep-dish pie plate with olive oil. Add the spaghetti to the boiling water and cook as the label directs for al dente. Reserve 1 cup cooking water, then drain the spaghetti and shake the colander to remove the excess water. Put the spaghetti in a large bowl and toss with 2 tablespoons olive oil and 1 teaspoon salt. Add the beaten eggs and 1/2 cup Parmesan, then toss. While the spaghetti cooks, heat the remaining 1 tablespoon olive oil in a large skillet over medium heat. Add the onion and zucchini and cook until softened, about 5 minutes. Add the garlic and cook until softened, 1 more minute. Crumble in the beef, season with 1/2 teaspoon salt and cook, breaking it up with a wooden spoon, until browned, 3 to 4 minutes. Stir in the oregano and red pepper flakes, then clear a spot in the center of the skillet and add the tomato paste. Let it toast for 30 seconds, then stir into the beef mixture. Add the tomato sauce, 1/2 cup of the reserved cooking water and 1/4 teaspoon salt, then bring to a simmer and cook until very thick, 3 to 5 minutes. Season with more salt to taste. To assemble the pie, transfer the spaghetti mixture to the pie plate and press to form a crust with a flat bottom and slightly higher sides. Spread the ricotta in the spaghetti crust, leaving a border around the edges. Spoon the meat sauce on top, then sprinkle with the mozzarella and the remaining 2 tablespoons Parmesan. Bake until the bottom and sides of the pie are golden and the cheese is browned, about 25 minutes. Transfer to a rack and let cool 5 minutes before slicing. ","[Chardonnay, Pinot Grigio, Gavi, Vermentino]" 58996,"Stuffed Piquillos 1 tablespoon extra-virgin olive oil 1 clove garlic, minced 1/2 cup panko Kosher salt and freshly ground black pepper 1 tablespoon chopped fresh parsley 2 ounces Manchego cheese, shredded 2 cups leftover Lemon Olive Oil Herb Mash , recipe follows 4 ounces Spanish chorizo, cut into small dice 16 to 18 canned piquillo peppers, drained (about one 14-ounce can) 2 pounds large Yukon gold potatoes, scrubbed Kosher salt 1/3 cup fruity extra-virgin olive oil, plus more for serving Finely grated zest and juice of 1/2 lemon 1 tablespoon chopped fresh parsley 1 teaspoon chopped fresh thyme Instructions: Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper. Heat the olive oil in a small saute pan over medium-high heat until shimmering, 2 to 3 minutes. Add the garlic and sweat for 30 seconds, shaking the pan to move around the garlic until it starts to turn golden. Add the panko and toast until crisp, stirring occasionally, 1 to 2 minutes. Season the panko with salt and pepper, toss with the parsley and let cool. Gently mix together the Manchego, mashed potatoes and chorizo and set aside. Stuff each pepper with 2 tablespoons of the mixture. Dip the opening of each pepper in panko, and then roll around in the panko to lightly coat. Lay out the peppers on the prepared baking sheet and bake until warmed through and the panko is golden brown, about 25 minutes. Cool for 5 minutes and serve hot or at room temperature.; Put the potatoes in a large saucepan, cover with cold water by about 1 inch and add 2 tablespoons salt. Bring to a boil, uncovered, over high heat, and then reduce the heat to medium-high and simmer briskly until fork tender, about 45 minutes. Drain the potatoes, reserving 1/4 cup of the water. Return the potatoes to the pan. Shake the pan over medium heat for about a minute to dry the potatoes. Remove from the heat. Add the olive oil, lemon zest, lemon juice and the reserved cooking water to the potatoes. Mash the potatoes, skins and all, with a traditional potato masher to an even consistency. Fold in the herbs and season with salt. Serve hot with a drizzle of olive oil.
Yield: 4 to 6 servings ","[Chardonnay, Vermentino, Tempranillo, Grenache Blanc]

" 58997,"Arancini 4 cups extra-virgin olive oil 8 ounces arborio rice 4 cups chicken stock 1 teaspoon turmeric (or saffron) 1 ounce unsalted butter 1 ounce Parmesan 1/4 cup chopped onions 4 ounces ground beef 4 ounces ground pork 1/4 cup marinara sauce 1/4 cup frozen peas 1/2 cup all-purpose flour 3 cups panko breadcrumbs 8 ounces fresh mozzarella, cubed Instructions: Heat 3/4 cup olive oil in a deep roasting pan on high heat. Add the rice to the oil, stirring constantly, until the rice is golden brown. Add a few ounces of the chicken stock and the turmeric, consistently stirring. Add the chicken stock, 1 ounce at a time, stirring, until the stock has been completely incorporated. Add the butter and Parmesan and cook on medium-low heat until the rice is tender, 8 to 10 minutes. Remove the rice from the roasting pan and spread evenly on a sheet pan to cool for 30 minutes. Heat 1/4 cup olive oil in a saut pan on medium. Add the onions and cook until translucent. Add the ground beef and ground pork and cook until browned and cooked through. Add the marinara and peas, then stir and remove from heat after 30 seconds. Allow the meat mixture to cool. In a medium bowl, place the flour and 1 cup water. Mix and set aside. Pour the panko breadcrumbs in a large bowl and set aside. In a large pot or deep fryer heat the remaining 3 cups olive oil on medium-high heat. Using a medium ice cream scoop, take a scoop of rice, place in the palm of your hand and form a small rice patty. Place a tablespoon of the meat mixture along with one cube of mozzarella in the middle of the patty. Close your hand and begin forming an egg-shaped ball with the meat and mozzarella completely covered. Place the arancini in the flour-water mixture. Place the arancini in the panko breadcrumbs. Gently place two to three arancini at a time in large pot of oil or a deep-fryer and cook until golden brown, 4 to 5 minutes. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 58998,"Sparkling Sangria 1 cup brandy 1/2 cup orange liqueur 1/4 cup sugar, super fine 1 orange, thinly sliced 1 pint raspberries 1 lime, thinly sliced 1 lemon, thinly sliced 2 bottles sparkling wine or cava, chilled Instructions: In a large pitcher, combine the brandy, and orange liqueur. Pour in the sugar, stir or shake the pitcher thoroughly to mix until the sugar dissolves. Add all the fruit at once. Add the cava and serve as is or on ice. ","[Cava, Prosecco, Sparkling Shiraz, Sparkling Pinot Grigio]" 58999,"Hollandaise 3 egg yolks 1 teapsoon water 1/4 teaspoon sugar 12 tablespoons (1 1/2 sticks) unsalted butter, chilled and cut into small pieces 1/2 teaspoon kosher salt 2 teaspoons freshly squeezed lemon juice 1/8 teaspoon cayenne pepper Instructions: Pour 1-inch of water into a large saucepan; over medium heat, bring to a simmer. Once simmering, reduce the heat to low. Place egg yolks and 1 teaspoon water in a medium mixing bowl and whisk until mixture lightens in color, approximately 1 to 2 minutes. Add the sugar and whisk for another 30 seconds. Place the mixture over the simmering water and whisk constantly for 3 to 5 minutes, or until there is a clear line that is drawn in the mixture when you pull your whisk through, or the mixture coats the back of a spoon. Remove the bowl from over the pan and gradually add the butter, 1 piece at a time, and whisk until all of the butter is incorporated. Place the bowl back over the simmering water occasionally so that it will be warm enough the melt the butter. Add the salt, lemon juice, and cayenne pepper. Serve immediately or hold in a thermos to keep warm. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 59000,"Vanilla Caramel Flan 1 1/2 cups granulated sugar 1 cup water 2 cups milk 2 cups half and half 8 eggs 4 egg yolks 3/4 cup sugar 1 tablespoon vanilla extract Instructions: Preheat oven to 325 degrees F. Make caramel by combining sugar and water in a medium saucepan and cooking over moderate heat swirling occasionally until color begins to turn golden, about 12 to 15 minutes. Turn heat to low and continue cooking and swirling constantly until color is dark brown and mixture smells of caramel. Remove from heat and pour into a 9-inch round cake pan. Using a towel or hot pad, tilt pan and swirl caramel to coat the bottom and sides well. It will need a few minutes to cool down in order for about 1/4-inch of caramel to stick to the pan. Then pour excess back into the pot it was cooked in and add 2 cups milk. Cook over low heat, stirring frequently, to dissolve excess caramel into milk, about 3 to 5 minutes. Strain warm milk and caramel mixture in a bowl and add cold half and half. Mix well. Add sugar, eggs, yolks and vanilla. Whisk custard to mix and strain into caramelized pan. Set flan into a roasting pan in the oven and pour boiling water into roasting pan until it rises halfway up the sides of the cake pan. Bake for 40 to 45 minutes or until center feels just firm when pressed gently with the fingertips. Set aside to cool for about 1 1/2 hours then cover with plastic wrap and refrigerate overnight or up to 4 days. To serve, run a knife along the inside edge to loosen. Cover with a platter and quickly invert. Carefully drain excess caramel into a small sauce pitcher and reserve. Serve wedges of flan on dessert plates topped with extra caramel sauce. ","[Chardonnay, Riesling, Moscato, Sparkling wine]

" 59001,"Holiday Bacon Appetizers 1 sleeve country club-style crackers 3/4 cup grated Parmesan 1 pound thinly sliced bacon Instructions: Preheat the oven to 250 degrees F.
Lay the crackers face up on a large rack over a baking sheet (or broiler pan). Scoop about 1 teaspoon of the grated Parmesan onto each cracker. Cut the package of bacon in half (or cut pieces individually) and carefully, so the cheese doesn't fall off, wrap each cheese covered cracker with one half piece of bacon, completely covering the cracker. It should fit snugly around the cracker, but not be pulled too taut. Place the bacon-wrapped crackers onto the rack. Place the baking sheet in the oven for about 2 hours. Serve immediately or at room temperature! ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 59002,"Jasmine Rice 2 cups jasmine rice, or other long grain white rice 3 cups cold water Instructions: Rinse and drain rice in cold water to remove starch and impurities. Place drained rice and the cold water in a heavy saucepan. Bring the water to a rolling boil, uncovered, over high heat. Stir, reduce the heat to low, cover the pan tightly, and cook for 20 minutes. Remove the covered pan from the heat and let stand 10 minutes without removing the lid. Remove the lid and fluff the rice gently with a fork or rice paddle. Serve warm. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio]" 59003,"Dulce de Leche Pastry Cream 8 extra-large egg yolks 1/4 cup sugar
6 tablespoons cornstarch
4 cups milk
1 cup dulce de leche
Seeds from 1 vanilla bean pod
1/2 stick (4 tablespoons) butter
Instructions: In a medium bowl, whisk together the egg yolks and sugar until the mixture is light yellow. Whisk in the cornstarch and set aside. In a medium saucepan over medium heat, whisk together the milk, dulce de leche and vanilla seeds, and bring almost to a boil. In a thin, steady stream, slowly add all the hot milk mixture to the egg mixture, whisking constantly. Pour it all back into the pan, return to the heat and cook, stirring constantly, until very thick, about 10 minutes. Remove from the heat and stir in the butter until melted and mixed in. Strain through a fine-mesh sieve into a bowl and place a piece of plastic wrap directly on the surface. Let cool completely, then store in the fridge. Beat the pastry cream in a stand mixer fitted with the paddle attachment until smooth before using. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 59004,"Oatmeal Cookies with Chocolate Chunks and Raisins 1 stick (8 tablespoons) unsalted butter, at room temperature 1/3 cup packed light brown sugar 1/3 cup granulated sugar 1 teaspoon pure vanilla extract 1 large egg 1 cup all-purpose flour 1 cup rolled oats 1/2 teaspoon baking soda 1/2 teaspoon ground cinnamon 1/2 teaspoon fine salt 1 cup chocolate chunks 1/2 cup raisins Instructions: Line 2 baking sheets with parchment paper. Beat the butter, brown sugar and granulated sugar with an electric mixer in a large bowl until fluffy. Add the vanilla and egg and beat to combine. Whisk together the flour, oats, baking soda, cinnamon and salt in a medium bowl. Add the flour mixture to the butter mixture and beat until just combined. Stir in the chocolate chunks and raisins. Scoop slightly mounded tablespoons of the dough and roll into balls. Arrange about 2 inches apart on the prepared baking sheets and refrigerate for 30 minutes. Meanwhile, position oven racks in the top and bottom thirds of the oven and preheat the oven to 350 degrees F. Bake until the cookies are set and golden on the bottom, 12 to 15 minutes. Let cool on the baking sheets for 10 minutes, then transfer to wire racks to cool completely. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]" 59005,"Totopos con cl 2 tablespoons olive oil 1/3 cup chiles de arbol
3 cups organic canned diced tomatoes
1/4 cup white vinegar
1 small clove garlic
1 small fresh tomatillo
Salt 2 cups Greek kefir yogurt 2 tablespoons lime juice
1 teaspoon salt 1 1/2 pounds salted corn tortilla chips
2 cups grated cotija cheese 1 cup small dice white onions
1 cup finely chopped fresh cilantro 8 lime wedges
Instructions: Preheat the oven to 450 degrees F. For the salsa: Heat the olive oil in a small pot, and then add the chiles and fry until bright orange, about 10 seconds, tossing continuously to avoid burning. Immediately remove from the oil. Transfer to a blender with the tomatoes, vinegar, 1/4 cup water, the garlic and tomatillo. Blend until smooth. Pour the blended salsa into a small pot. Bring to a boil, then reduce the heat and simmer for 15 minutes. Season with salt. For the crema: Combine the yogurt, lime juice and salt in a bowl. This may be thinned with water if necessary. For assembly: Heat the chips in the oven for about 2 minutes, and then toss together with the hot salsa in a large stainless-steel bowl until completely covered. Cover the chips with the cotija cheese, onions and cilantro. Garnish on the side with the crema and lime wedges. ","[Rioja, Tempranillo, Garnacha, Pinot Grigio]" 59006,"Tortilla Chip Spoonbread with Chiles Unsalted butter, for the ramekins 3/4 cup finely ground lime-flavored tortilla chips (about 4 ounces) 2 cups half-and-half 2 ears of corn, kernels cut off (about 1 cup) Kosher salt 3/4 cup shredded cheddar or Monterey Jack cheese (about 4 ounces) 4 large eggs 1 red jalapeno pepper, finely chopped (remove seeds for less heat) 2 scallions, thinly sliced 1/4 cup quartered cherry or grape tomatoes Pico de gallo, for topping Instructions: Preheat the oven to 375 degrees F. Butter twelve 4-ounce ramekins, then coat with ground tortilla chips (about 1/4 cup total). Combine the half-and-half, corn, the remaining 1/2 cup ground tortilla chips and 1 teaspoon salt in a medium saucepan over medium-high heat. Bring to a simmer and cook, stirring, until thick like pudding, about 2 minutes. Remove from the heat and whisk in 1/2 cup cheese. Meanwhile, beat the eggs in a large bowl with a mixer on medium-high speed until thick and fluffy, 5 minutes. Whisk in half of the corn mixture until combined. Fold in the remaining corn mixture with a rubber spatula, then fold in the jalapeno, scallions and tomatoes. Transfer the prepared ramekins to a baking sheet; divide the batter among the ramekins and sprinkle the tops with the remaining 1/4 cup cheese. Bake until the spoonbread is puffed and set, 20 to 25 minutes. Let cool 5 minutes. Top with pico de gallo. ","[Chardonnay, Sauvignon Blanc, Vermentino, Riesling]" 59007,"Bourbon Sidecars Juice of 1 lemon, for sugaring the glasses 1/2 cup sugar 1/2 cup dried cherries 12 ounces bourbon, divided 6 ounces freshly squeezed lemon juice (2 lemons) 6 ounces Grand Marnier liqueur Ice Instructions: To sugar the glass rims, pour the juice of 1 lemon into a shallow bowl and put the sugar on a small plate. Dip the rim of 4 highball glasses first in the lemon juice and then in the sugar. Set them aside to dry. In a small bowl, combine the dried cherries with 4 ounces of the bourbon and microwave on high for 60 seconds. Set aside. Combine the 6 ounces of lemon juice with the remaining 8 ounces of bourbon, the Grand Marnier, and 1 tablespoon of the marinated cherry liquid. Fill a cocktail shaker three-quarters full with ice and pour in the cocktail mixture. Shake the mixer for a full 30 seconds (it\u2019s longer than you think!) and strain into the prepared glasses either straight up or over ice. Thread 3 or 4 marinated cherries on each of 4 small skewers and serve each drink ice cold with a skewer of cherries. ","[Bourbon, Brandy, Cognac, Port]" 59008,"Hot Cocoa and Homemade Marshmallows 3/4 cup powdered milk 1/2 teaspoon ground cinnamon 3/4 cup sugar 1/2 cup cocoa powder 4 ounces bittersweet chocolate Homemade Marshmallows, recipe follows 3 tablespoons (3 packets) powdered gelatin* 2 cups cold water 2 cups sugar 2 egg whites** 2 cups confectioners' sugar, sifted, plus more for dusting pan and marshmallows Butter, for greasing pan Instructions: Combine all the dry ingredients in a large bowl and mix well. Take the bittersweet chocolate and roughly chop it up to give a chunky but consistent size. Mix well with a wooden spoon and then store in a dry airtight container. To make the hot chocolate, simply add 1 cup of water per 1/2 cup of hot cocoa mix. Heat in a small saucepan over low heat, stirring with a whisk. Heat until hot, but do not boil, about 6 to 7 minutes. Serve with marshmallows. In a medium sized saucepan soak the gelatin in the cold water. After the gelatin has softened, approximately 10 minutes, add the regular sugar and then gently dissolve over low heat, approximately 8 minutes. Remove from the heat and allow to cool to room temperature. In a mixer, beat the egg whites until stiff peaks and then fold in the sifted confectioners' sugar. While the mixer is on low, slowly pour in the cooled gelatin mixture. Increase the speed and beat until white and thick. The volume should double in size and should form between soft and firm peaks. Line an 8 by 8-inch baking dish with high sides with foil, grease slightly with butter, and coat with confectioners' sugar. Alternatively, you can use a baking sheet, but the marshmallows will not be as tall. Pour marshmallow mixture in and top with more sifted confectioners' sugar. Leave out overnight or for at least 3 hours to set. The marshmallow should be light and spongy when set. Loosen marshmallow from edges of tray and invert onto a large cutting board. Peel off foil and use a large knife to cut the marshmallows into cubes. Dredge each piece in confectioners' sugar. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 59009,"Olive Bread 1 package active dry yeast 1 cup warm water, (about 110 degrees F) 1 cup warm milk, (about 110 degrees F) 2 tablespoons sugar 1/2 cup plus 2 tablespoons yellow cornmeal 1 cup tapenade 2 teaspoons salt 5 to 5 1/2 cups flour Small bottle of extra virgin olive oil 3 ounces thinly sliced Proscuitto 2 ounces shaved Parmigiano-Reggiano cheese Fresh basil leaves Instructions: Preheat the oven to 350 degrees F. In the bowl of a standing mixing michine, whisk the yeast with the water and milk. Let the mixture stand for about 5 minutes, or until the yeast has dissolved. Whisk in the sugar, 1/2 cup of cornmeal and tapenade. Add the flour. Using a dough hook and the machine on low, mix until the dough starts to come together. Increase the speed and continue mixing until the dough comes away from the sides and crawls up the dough hook. Turn the dough out into a greased bowl and cover. Let the dough rise until double in size. Turn the dough out onto a floured surface, punch down and divide the dough in half. Shape each half into individual loaves. Sprinkle the baking sheet with the remaining cornmeal. Place the loaves on the baking sheet. Cover the loaves and let the dough rise until double in size. Using a sharp knife, make several slits across the top of the loaves. Bake the loaves for about 35 to 40 minutes, or until the bread is golden brown. Remove from the oven and cool on a wire rack. Serve the hot bread with olive oil, Proscuitto, cheese and basil. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 59010,"Miso Glazed Cod 6 (6-ounce) black cod fillets, or regular cod fillets 1/3 cup low-sodium blond or white miso 1/4 cup dark brown sugar 1 teaspoon toasted sesame oil 2 tablespoons mirin (Japanese cooking wine) Toasted sesame seeds and scallions, for garnish, optional Instructions: Preheat broiler. Rinse fish fillets and pat dry with paper towels. Combine miso, brown sugar, sesame oil and mirin and stir well until brown sugar is fully dissolved. Brush about 2 tablespoons miso glaze on each fish fillet. Marinate for at least 30 minutes, or up to 1 hour. Place fish under broiler for 3 to 4 minutes, or until top is slightly charred and glaze has caramelized. Remove fish from oven and brush with remaining glaze. Lower oven to 375 degrees F. Cook an additional 5 to 6 minutes, until fish is flaky but not overcooked. If desired, serve with toasted sesame seeds and scallions. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 59011,"Vinegar Brined Baby Back Ribs 1 cup apple cider vinegar 4 cups water 2 tablespoons kosher salt 2 tablespoons freshly cracked black pepper 10 garlic cloves, smashed 3 pounds baby back ribs, silver skin removed, racks cut in 1/2 1/2 bottle beer 1 yellow onion, peeled and quartered BBQ sauce, recipe follows 1 tablespoon olive oil 1/2 cup yellow onion 1 tablespoon minced serrano pepper 1 tablespoon minced garlic 1 tablespoon minced ginger 2 tablespoons apple cider vinegar 2 cups raspberries, frozen 1/3 cup seedless raspberry jam 3 tablespoons molasses Instructions: Preheat an indoor or outdoor grill to high. Preheat the oven to 400 degrees F. In a large resealable bag or nonreactive container; combine the vinegar, water, 1 tablespoon of the salt and 1 tablespoon of the pepper, 4 of the garlic cloves and the ribs. Let sit at room temperature for 15 minutes only. Remove the ribs from the brine and season both sides with the remaining salt and pepper. Sear the ribs on an indoor grill or outdoor if available, until lightly browned. In a large roasting pan, fitted with a rack, arrange the ribs on the rack and pour in half of the beer. Drink or discard the remaining beer. Add the onion and remaining garlic cloves. Cover the pan tightly with aluminum foil and put into the hot oven. Reduce the heat to 300 and roast for 1 1/2 hours. Remove the foil and baste the ribs with the BBQ Sauce. Roast for 7 minutes, then turn the ribs over, baste again and roast for another 7 minutes. Remove the ribs from the oven to a cutting board and slice between the ribs. Arrange on a serving platter and serve. In a medium saucepan over medium-high heat, add the olive oil. When the oil is hot, add the onion and serrano and cook until the onion is translucent. Stir in the garlic and the ginger and cook for 1 to 2 minutes longer, being cautious not to burn the mixture. Deglaze the pan with the vinegar and then add the raspberries, jam and molasses. Stir to combine, then lower heat and simmer for 15 minutes. Puree with an immersion blender, then strain through a sieve into a bowl or jar, to remove the seeds, pushing the sauce through as much as possible. Can be stored, covered, in the refrigerator for up to a week. ","[Chardonnay, Pinot Grigio, Gavi, Vermentino]" 59012,"Green Salad with Dijon Vinaigrette 1 head green, red or butter lettuce, torn into small pieces (5 cups mesclun salad mix) 1 teaspoon Dijon mustard 1 1/2 tablespoons red wine vinegar 1/4 cup olive oil Salt and freshly ground pepper Instructions: In a small bowl, whisk together the mustard and the vinegar. Slowly whisk in the olive oil to make an emulsion. Season with salt and pepper. Toss the green salad with the vinaigrette and serve. ","[Chardonnay, Sauvignon Blanc, Pinot Gris]" 59013,"Bbq Beef Short Ribs 10 pounds short ribs of beef, 2 inches thick 2 tablespoons salt 2 tablespoons brown sugar 1 tablespoon garlic 1 teaspoon thyme leaves 1 tablespoon ancho powder 3 tablespoons French's mustard 3 tablespoons ketchup 1 teaspoon garlic powder 2 cup apple cider Instructions: Mix all seasoning in a large bowl. Add short ribs and toss to coat evenly. Allow to sit for one hour before smoking. Build a hickory fire in grill on one side only. Place the beef ribs on the grill on the opposite side of the fire and close off the air so the fire goes down. Maintain a temperature of 275 degrees for 3 hours, basting with mop every 15 minutes for the last 45 minutes. Mix all ingredients together. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 59014,"Homemade Funnel Cakes Canola oil, for deep-frying 2 1/4 cups milk 1 teaspoon pure vanilla extract 3 large eggs 4 cups all-purpose flour (see Cook's Note) 1 cup packed light brown sugar 1 tablespoon baking powder 1/2 teaspoon kosher salt 1/2 cup confectioners' sugar 1/2 teaspoon ground cinnamon Sweetened whipped cream, for serving Instructions: For the funnel cakes: Add enough oil to a large Dutch oven or heavy-bottomed pot to come 2 inches up the sides of the pot. Heat the oil over medium-high heat until it registers 360 degrees F on a deep-frying thermometer. Line a baking sheet with a metal cooling rack or a few layers of paper towels. Meanwhile, whisk together the milk, vanilla and eggs in a large measuring cup.\u202f\u202f
Sift together the flour, brown sugar, baking powder and salt into a medium bowl using a mesh strainer (to break up any lumps in the brown sugar). Stir the egg mixture into the flour mixture just until smooth and combined.\u202f\u202f\u202f
When the oil is up to temperature, use your finger to cover the hole in the bottom of a 1- to 2-cup funnel (with at least a 1/2-inch hole) and fill it to the top with about 3/4 cup of the batter. Position the funnel over the pot of hot oil and remove your finger to release the batter. Let the batter flow into the oil in thick squiggles, moving the funnel within a contained circular shape about 8 inches in diameter. Fry on the first side until golden brown, 1 1/2 to 2 minutes, then use a spider or tongs to carefully flip to the second side and fry for an additional 1 1/2 to 2 minutes.\u202fRemove to the wire rack or paper towels and let drain and cool slightly. Repeat with the remaining batter.\u202f\u202f\u202f
For topping: Dust the funnel cakes generously with the confectioners' sugar, sprinkle with cinnamon and dollop with whipped cream before serving warm.\u202f ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 59015,"Skillet Chicken Parmesan with Artichokes 2 tablespoons extra-virgin olive oil 1 10-ounce package frozen artichoke hearts, thawed 1 clove garlic, chopped 1/4 teaspoon red pepper flakes 1 28-ounce can whole peeled San Marzano tomatoes, crushed by hand Kosher salt and freshly ground pepper 3 cups chopped rotisserie chicken (skin removed) 1/4 cup fresh basil, roughly chopped, plus more for topping 4 slices rosemary focaccia (about 4 ounces) 4 ounces fresh mozzarella, thinly sliced 1/4 cup grated parmesan cheese Instructions: Preheat the broiler. Heat the olive oil in a large ovenproof skillet over medium-high heat. Add the artichokes and cook, stirring occasionally, until tender and browned in spots, about 5 minutes. Add the garlic and red pepper flakes. Cook, stirring, until the garlic is soft, about 30 seconds. Add the tomatoes, 1 cup water, 1 teaspoon salt and a few grinds of pepper to the skillet. Bring to a boil, then reduce to a simmer and cook, stirring occasionally, until the sauce thickens, about 10 minutes. Stir in the chicken and basil; season with salt. Meanwhile, toast the focaccia in a toaster oven or under the broiler and let cool slightly; roughly chop to make coarse breadcrumbs. Sprinkle the crumbs over the chicken mixture and top with the mozzarella and parmesan. Transfer the skillet to the broiler and cook until the breadcrumbs are browned and the cheese is bubbling, 3 to 5 minutes. Let cool, 5 minutes. Top with basil. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 59016,"Roast Chicken with Grapes 1 10-ounce box couscous (about 1 1/4 cups) 2 teaspoons herbes de Provence or Italian seasoning 2 cups red or green seedless grapes, halved 1/4 cup extra-virgin olive oil Kosher salt and freshly ground pepper Kosher salt and freshly ground pepper
1 4-pound chicken, cut into 12 pieces 1 medium red onion, cut into wedges Instructions: Position a rack in the upper third of the oven and preheat to 450 degrees F. Cook the couscous as the label directs, omitting any oil or butter. Fluff with a fork and toss with 2 tablespoons olive oil, and salt and pepper to taste. Cover and keep warm. Meanwhile, put the chicken and onion on a rimmed baking sheet and toss with the remaining 2 tablespoons olive oil, the herbes de Provence, 1 1/2 teaspoons salt and 1/2 teaspoon pepper. Arrange the chicken skin-side up and roast until the chicken begins to brown, about 15 minutes. Remove the baking sheet from the oven and scatter the grapes on top. Continue roasting until the chicken is golden brown and the grapes are soft, 15 to 20 more minutes. Divide the chicken, onion and grapes among plates and drizzle with the pan drippings. Serve with the couscous.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 59017,"Eggplant Dip with Pomegranate and Tahina 2 large eggplants (about 2 pounds) 1 pomegranate 3 tablespoons tahina 1 tablespoon lemon juice, or to taste 1/2 teaspoon salt 1 teaspoon crushed garlic 1/4 cup chopped fresh parsley, for garnish Instructions: Preheat the oven to 450 degrees F. Grill the eggplant over the gas grill or prick and roast in a hot oven until it is extremely soft inside. When cool, split the eggplant open and gently scrape the seeds out, using a melon-baller or large spoon. Pull away the skin, drain the liquid, and chop the pulp in 1/2-inch cubes. Gently score the outer skin of the pomegranate into quarters. Place the entire pomegranate in a large bowl filled with water. With your hands under the water, gently pull the skin off and remove the seeds, which will fall to the bottom. Drain off the water, discard the outer skin and fiber, dab the seeds dry, and proceed. Reserve 1/4 cup of the seeds for garnish. Place the remaining seeds over a sieve and press out the juice with your hands. You should have approximately 1/4 cup juice. Discard the pulp and seeds. In a nonmetallic bowl, mix the eggplant with the pomegranate juice, tahina, lemon juice, salt and garlic. Adjust the amount of pomegranate juice and lemon to your taste. In a food processor fitted with a steel blade, pulse the mixture until smooth but not mushy. Spread mixture on a flat suraface and sprinkle with chopped parsley and the reserved pomegranate seeds, dried cherries, or dried cranberries. Serve with pieces of warm pita for dipping. ","[Syrah, Tempranillo, Barolo, GSM Blend]

" 59018,"Spring Pizzas 1 pound pizza dough All-purpose flour, for dusting 2 tablespoons extra-virgin olive oil, plus more for brushing and drizzling 6 ounces ramps or scallions, trimmed Kosher salt 1 cup ricotta cheese 1 teaspoon grated lemon zest Coarse sea salt Coarsely ground black pepper 1/4 cup fresh basil leaves Grated parmesan cheese, for topping Instructions: Preheat the oven to 500 degrees F. Divide the dough into 4 pieces on a floured surface. Brush a baking sheet with olive oil. Stretch the dough into four 6-inch rounds; place on the baking sheet and bake until golden, about 12 minutes. Heat a large skillet over medium heat. Toss the ramps or scallions with 1 tablespoon olive oil and season with kosher salt. Saute until just wilted, about 1 minute. Transfer to a cutting board and cut into pieces. Mix the ricotta, lemon zest, the remaining 1 tablespoon olive oil and some sea salt and pepper in a bowl. Brush the crusts with olive oil (this will protect them from getting soggy), then spread with the ricotta mixture and season with sea salt. Top with the ramps or scallions. Return to the oven until warmed through, about 2 minutes. Top the pizzas with basil, parmesan and a drizzle of olive oil. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]" 59019,"Salmon Cupcakes Cooking spray 1 cup cornmeal 1/2 cup self-rising flour, sifted 3 tablespoons granulated sugar 1 egg 1/2 cup buttermilk 6 ounces finely chopped smoked salmon 1 1/2 cups cream cheese, room temperature 1/2 cup chopped fresh chives 1/2 cup capers 1/4 cup julienne smoked salmon Instructions: Preheat oven to 375 degrees F. Spray a 6 capacity muffin tin with cooking spray. Combine cornmeal, flour and sugar in a bowl. Mix the egg and buttermilk in another bowl and add to the flour mixture, whisking well. Stir in the chopped salmon. Spoon cornmeal mixture into greased muffin pans. Bake in the preheated oven for about 12 minutes or until muffins are lightly brown. For the frosting, whisk the cream cheese with lemon juice, chopped chives, and capers in a medium bowl and set aside Remove the muffins from the oven and cool completely. When cooled, top the cupcake with the frosting and garnish with strips of smoked salmon. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 59020,"Red Quinoa and Mango Salad 3/4 cup red quinoa 2 tablespoons white balsamic vinegar
1 teaspoon Dijon mustard
1 clove garlic, minced 1 shallot, minced
Kosher salt and freshly ground black pepper 1/4 cup extra-virgin olive oil
1/2 red bell pepper, finely diced
1/2 yellow bell pepper, finely diced
1/2 orange bell pepper, finely diced
1 mango, cut into 1/4-inch dice
1/4 cup chopped fresh mint leaves
Instructions: Rinse the quinoa in a strainer several times with cold water. In a medium pot over medium-high heat, add 1 1/4 cups water and bring to a boil. Add the quinoa, cover, and turn off the heat. Allow the quinoa to steam until the water has been absorbed completely and the quinoa grains pop open, 10 to 15 minutes. Fluff with a fork. Set aside to cool. In a large mixing bowl, add the vinegar, mustard, garlic, shallot, 2 teaspoons salt and 5 to 6 turns freshly ground black pepper. While pouring in a slow, steady stream, whisk in the olive oil until fully incorporated and lightly emulsified. Add the peppers, mango, mint and quinoa. Toss to combine well and serve. ","[Syrah, Tempranillo, Garnacha, Barbera]" 59021,"Feta Florentine Burgers with Frizzled Prosciutto on Parmesan-Toasted Ciabatta Rolls 3/4 cup mayonnaise 2 tablespoons oil-packed sun-dried tomatoes, drained and chopped 2 tablespoons extra-virgin olive oil (recommended: Colavita) 1/2 cup finely chopped white onion 1/2 cup finely chopped red bell pepper 1 cup chopped white mushrooms 1 1/2 cups thinly sliced fresh spinach leaves 2 1/2 pounds ground sirloin 1/2 cup crumbled feta cheese 2 teaspoons salt 2 tablespoons extra-virgin olive oil (recommended: Colavita) 1 1/2 cups thinly sliced prosciutto Vegetable oil, for brushing on the grill rack 6 slices (1/4-inch thick) fresh mozzarella cheese 6 ciabatta rolls, split 4 tablespoons extra-virgin olive oil (recommended: Colavita) 1 garlic clove, peeled and cut in 1/2 lengthwise 6 tablespoons freshly grated Parmesan 3 cups mesclun greens Instructions: Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high. Combine the mayonnaise and sun-dried tomatoes in a small bowl and mix well. Cover and refrigerate until ready to use. For the patties: Place the oil in a 12-inch fire-proof skillet and set on the grill rack. When the oil is hot, add the onion, bell pepper, and mushrooms. Cook, stirring frequently, until tender, about 5 minutes. Add the spinach leaves and cook until the spinach is wilted, about 3 minutes. Transfer to a large bowl and add the sirloin, feta cheese, and salt. With your hands or a large spoon, gently mix well, handling the meat as little as possible to prevent compacting it. Form into 6 equal-sized patties. For the prosciutto: Pour the oil into the same skillet and place on the grill rack. When the oil is hot, add the prosciutto. Cook until well crisped, about 5 to 8 minutes. Transfer to a paper towel-lined plate to drain; set aside. When the grill is ready, brush the grill rack with vegetable oil. Place the patties on the rack, cover, and cook until the bottoms are brown, about 4 minutes. With a spatula, turn over the patties and cook an additional 4 minutes, or until done to your preference (internal temperature of 160 degrees F). During the last few minutes of grilling, top each patty with a slice of mozzarella cheese until melted. Lightly brush the cut sides of the rolls with the 4 tablespoons olive oil. Rub the cut sides of the garlic over the insides of the rolls, then sprinkle and press with the Parmesan. Place the rolls, cut sides down, on the outer edges of the grill rack to toast lightly. To assemble the burgers: Spread the mayonnaise mixture on the insides of the warm toasted rolls. Layer the bottom rolls with divided greens, the patties, and divided frizzled prosciutto. Top with the remaining rolls, serve, and enjoy! ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 59022,"Tricolor Salad Pizzas Cooking spray 1 ounce parmesan cheese (1/3 cup grated) 2 ounces part-skim mozzarella cheese 3/4 pound store-bought whole-wheat pizza dough, at room temperature 1 tablespoon cornmeal 3 tablespoons extra-virgin olive oil 1 cup part-skim ricotta cheese Freshly ground pepper 1 small head radicchio 2 heads endive 1 cup grape tomatoes 4 cups baby arugula 1 tablespoon balsamic vinegar Instructions: Preheat the oven to 475 degrees F. Spray 2 baking sheets with cooking spray. Finely grate the parmesan and thinly slice the mozzarella. Cut the pizza dough into 4 pieces. Sprinkle a work surface with the cornmeal and use a rolling pin and/or your hands to stretch each piece of dough into a rectangle about 5 by 11 inches; place 2 rectangles on each baking sheet. Brush the dough with 1 tablespoon of the olive oil, then distribute 4 tablespoon-size dollops of the ricotta onto each rectangle. Scatter with the mozzarella slices, then sprinkle evenly with the grated parmesan and 1/4 teaspoon pepper. Bake until the cheese is melted and the dough is browned, about 12 minutes. While the pizzas are cooking, thinly slice the radicchio and endive and halve the tomatoes. Toss in a large bowl with the arugula, the remaining 2 tablespoons olive oil and the balsamic vinegar. Top each pizza with about 1 1/2 cups salad. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]

" 59023,"BBQ Jackfruit Brisket Nonstick cooking spray 2 cups vital wheat gluten
2 tablespoons smoked paprika
1 tablespoon kosher salt
2 teaspoons chili powder
2 teaspoons granulated garlic
2 teaspoons ground yellow mustard
2 teaspoons onion powder
2 teaspoons freshly cracked black pepper
2 teaspoons rubbed sage
Two 7-ounce packages unseasoned shredded jackfruit, such as Edward & Sons
8 ounces shiitake mushrooms, finely chopped (see Cook's Note)
1 cup mushroom stock
1 teaspoon liquid aminos
2 cups ketchup 12 ounces dark stout beer
1/3 cup dark brown sugar
1/4 cup mushroom stock
3 tablespoons apple cider vinegar
2 tablespoons tomato paste
1 tablespoon smoked paprika
2 teaspoons onion power
1 teaspoon chili powder
1 teaspoon kosher salt
Instructions: For the jackfruit brisket: Preheat the oven to 300 degrees F. Line a baking sheet with parchment paper and spray with nonstick cooking spray. Place the vital wheat gluten in a large mixing bowl. Whisk in the paprika, salt, chili powder, granulated garlic, ground mustard, onion powder, black pepper and sage. Add in the jackfruit and mushrooms. Stir until incorporated. Use your hands to break up any large clumps and make sure the mixture is thoroughly mixed; it will resemble a dark streusel with pea-size pieces.
Whisk together the stock and aminos in a small bowl. Pour this liquid into the jackfruit mixture. Use your hands to aggressively knead the mixture until it feels/looks like seasoned ground meat.
Place the mixture onto the prepared baking sheet. Use your hands to press it into the shape of a brisket, about 1-inch thick. Cover the baking sheet with aluminum foil and bake until firm to the touch, about 1 1/2 hours.
For the BBQ sauce: Meanwhile, combine the ketchup, beer, brown sugar, mushroom stock, vinegar, tomato paste, smoked paprika, onion powder, chili powder and salt in a saucepot. Place over medium-high heat and whisk until simmering. Reduce the heat to low and cook until thick, 15 to 20 minutes more. Set aside.
Remove the aluminum foil and spread the BBQ sauce over the top, reserving some for serving. Turn the oven to broil on high. Place the \brisket\ back into the oven and broil until the sauce bubbles and caramelizes, 2 to 3 minutes more.
Remove from the oven and allow to cool for 10 minutes. Slice into thin pieces and serve warm with more BBQ sauce.
","[Syrah, Zinfandel, Tempranillo, Barbera]" 59024,"May Day Centerpiece Cake 2 (10-inch) layers of unfrosted store-bought cake 1 (16-ounce) container lemon frosting 4 (16-ounce) containers whipped supreme vanilla frosting Red food coloring Strawberry extract Green food coloring Mint extract Blue food coloring Cherry extract 8 to 12 cupcakes, unfrosted Edible flowers, for garnish Instructions: Special Equipment: 1 1/2-inch thick wooden dowel (10 inches long) 1/2-inch ribbon (48 inches each pink, mint, lavender and yellow) Hot glue gun or tape 1/4-inch star pastry tip Secure a colored ribbon with tape 4-inches from the bottom of dowel. Flip dowel upside down and twist the ribbon around and down the dowel (there will be excess ribbon at the end). Secure ribbon at the top of the dowel with tape or glue. Repeat with the rest of the ribbons. Place 1 cake layer on a glass cake plate. Spread top with lemon frosting and top with the second cake layer. Frost the entire cake with 2 containers of vanilla frosting. Set aside. In a small mixing bowl, combine 1 container vanilla frosting with 3 drops red food coloring and 1/4 teaspoon strawberry extract to make pink frosting. In another bowl, combine 1 container vanilla frosting, 3 drops green food coloring and 1/8 teaspoon mint extract to make green frosting. In a third bowl, combine 1 container vanilla frosting, 4 drops red food coloring, 2 drops blue food coloring and 1/4 teaspoon cherry extract to make lavender frosting. Make a pastry bag by cutting a small triangle out of the bottom corner of a large zip-top bag. Place a star pastry tip on the inside of the bag and fit tightly into the hole. Place pastry bag, tip down into a large drinking glass. Place a large spoonful of each color of frosting along the sides of the pastry bag. Remove bag from glass and, starting from the top, squeeze frosting into the tip. Pipe a colored border around bottom and top of vanilla-frosted cake. Pipe the colored frosting on the cupcake tops in an upward swirl motion. To assemble centerpiece, place cake on table. Insert the bottom end (without the excess ribbon) of the dowel into center of cake. Pipe colored icing around bottom of dowel. Carefully lay each color of ribbon on the table and arrange cupcakes at the ends of the ribbons. Tie the ends of the ribbons in bows and trim off the excess. Place more cupcakes on top of the cake. Decorate the whole cake with some edible flowers. ","[Sangiovese, Pinot Grigio, Sauvignon Blanc, Riesling]

" 59025,"Open Pig-Faced Sandwiches 2 drops or squirts of red food coloring 8 ounces whipped cream cheese, at room temperature 3 sandwich-sized English muffins, sliced in half 12 tin radish slices 6 small black olives 6 strips of red pepper 6 cherry tomatoes, sliced in four circles 6 thin cucumber slices 6 stuffed green olives, sliced in half Instructions: Put food coloring directly into cream cheese container to create pink face cream for pigs. Mix well. Spread a thin layer of pig cream onto muffin. Save some cream for sticking on face parts. As you create each pig face, be sure to press veggies down, gently, so they stick. Try using radishes and black olives for eyes, red peppers for lips, cherry tomatoes for ears, and cucumbers and stuffed olives for the nose. ","[Chardonnay, Sauvignon Blanc, Riesling, Ros]" 59026,"Meatball Chopped Salad 1 1/3 cups plain pita chips 5 tablespoons red wine vinegar 2 tablespoons extra-virgin olive oil 1 small red onion, halved 2 cloves garlic 1/2 cup fresh flat-leaf parsley leaves 12 ounces ground beef 1/4 teaspoon ground cinnamon Kosher salt and freshly ground black pepper 1/4 cup 2 percent Greek yogurt 1 cup grape tomatoes, halved 1/2 cup crumbled feta 2 hearts romaine lettuce, chopped 1 small cucumber, quartered and cut into 1/2-inch-thick pieces 1 yellow bell pepper, cut into 1/2-inch cubes Instructions: Preheat the broiler on high. Line a rimmed baking sheet with aluminum foil. Pulse 1/3 cup of the pita chips in a food processor until finely ground. Transfer to a large bowl and drizzle with 1 tablespoon each of the red wine vinegar and olive oil. Coarsely chop one of the onion halves and add it to the food processor along with the garlic and 1/4 cup of the parsley; pulse until very finely chopped. Add this mixture to the bowl with the ground pita chips and mix well with your hands. Add the beef, cinnamon, 1/2 teaspoon salt and 1/4 teaspoon black pepper and mix gently with your hands until well combined. Dampen your hands and form the mixture into 24 small meatballs, using about 1 tablespoon for each ball. Place the meatballs on the prepared baking sheet, spacing them about 1 inch apart. Broil until the meatballs are cooked through, about 4 minutes. Let cool slightly. Meanwhile, thinly slice the remaining red onion half. Coarsely crush the remaining 1 cup pita chips. Whisk together the yogurt and remaining 4 tablespoons red wine vinegar and 1 tablespoon olive oil in a large bowl. Add the sliced onions, tomatoes, feta, romaine, cucumber, bell pepper, 1/4 teaspoon salt, a few grinds of pepper and the remaining 1/4 cup parsley. Toss to combine. Adjust the seasoning with salt as needed. Divide the salad among 4 plates. Top each with some meatballs and the crushed pita chips. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 59027,"Root Vegetable Tacos with Pineapple Salsa 5 cloves garlic (unpeeled) 1 large red onion, cut into thin wedges 2 medium sweet potatoes, cut into 1-inch chunks 1 medium celery root, trimmed, peeled and cut into 1-inch chunks 1/4 cup vegetable oil Kosher salt and freshly ground pepper 1/4 pineapple, cored 1 serrano cl pepper 1/3 cup fresh cilantro, chopped 2 tablespoons fresh lime juice 3/4 cup vegetarian refried beans 12 6-inch corn tortillas Instructions: Position racks in the upper and lower thirds of the oven; preheat to 450 degrees F. Spread the garlic and all but 2 red onion wedges on a rimmed baking sheet (reserve the remaining onion wedges for the salsa). Spread the sweet potatoes and celery root on a separate rimmed baking sheet. Drizzle each pan with 2 tablespoons vegetable oil and season each with 1/4 teaspoon salt and a few grinds of pepper. Roast, flipping the vegetables and switching the pans halfway through, until the vegetables are caramelized, 25 to 30 minutes. Let cool slightly. Meanwhile, finely chop the reserved red onion wedges, the pineapple and serrano (remove the seeds for less heat); transfer to a medium bowl. Add half of the cilantro and the lime juice and season with salt and pepper. Squeeze the roasted garlic from the skins into a separate medium bowl; mash. Stir in the beans. Cover with plastic wrap and microwave until warmed through, 2 minutes. Warm the tortillas as the label directs. Spread each tortilla with some of the beans and top with the roasted vegetables, pineapple salsa and the remaining cilantro. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 59028,"Lobster Truffle Pot Pie 2 lemons, halved Kosher salt and freshly ground black pepper Five 1 1/2 to 2-pound lobsters, tails and claws separated from the body, heads and bodies reserved 5 tablespoons unsalted butter 5 carrots, two cut into large dice, three cut into medium dice 4 yellow onions, two cut into large dice, two cut into medium dice 2 stalks celery, one cut into large dice, one cut into medium dice 1 bay leaf 3 cups heavy cream 3 cups milk 2 russet potatoes, cut into medium dice 1 black truffle 1 cup peas 2 tablespoons finely chopped fresh flat-leaf parsley Freshly grated nutmeg 1 sheet frozen puff pastry, thawed 1 egg, beaten with 1 tablespoon water Instructions: Bring a stockpot of water to a boil. Add the lemons and enough salt to taste like seawater. Add the claws and tails; cook the claws for 5 minutes and the tails for 6 minutes. Immediately plunge into a bowl of ice water to cool. Remove the meat from the shells and chop. Set aside. Chop up the heads and bodies of the lobsters with a cleaver. Melt 3 tablespoons of the butter in a large pot. Add the heads and bodies; sweat to extract as much flavor as possible, 2 to 3 minutes. Add the large-diced carrots, onions and celery, the bay leaf and water to cover by 3 inches. Simmer for about an hour. Strain and add the liquid to a saucepan. Reduce for about 15 minutes to concentrate the flavor; you should have at least 6 cups. In another pot, reduce the heavy cream and milk with half of the diced potatoes until the potatoes are cooked and the cream and milk have thickened, about 30 minutes. Preheat the oven to 375 degrees F. Melt the remaining 2 tablespoons butter in a clean pot over medium heat. Add the medium-diced carrots, onions and celery and the remaining half of the potatoes. Cook until softened, about 10 minutes. Grate truffle to taste into the sauteed vegetables. Add the chopped lobster meat and 5 to 6 cups of the reduced lobster stock. Slowly add the cream-potato mixture to taste, depending on how thick you want the pot pie. Fold in the peas and parsley. Season with salt and pepper and a touch nutmeg. Ladle the lobster mixture into a 9-by-13-inch baking dish. Roll out the puff pastry large enough to fit the dish, if needed. Lay over the baking dish and brush the pastry with the egg wash. Bake until golden brown, about 35 minutes. Serve hot. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 59029,"Beefy Butternut Squash Chili 1 tablespoon chili powder 1 tablespoon cumin 2 teaspoons dried oregano 1 teaspoon pumpkin pie spice Kosher salt and freshly ground black pepper 3 tablespoons olive oil 1 pound beef chuck or stewing meat, cut into 1-inch cubes 1 cup finely chopped white onion 1 cup seeded and chopped red bell pepper 3 tablespoons tomato paste 2 tablespoons hot sauce (recommended: Frank's Red Hot Sauce) 3 cloves garlic, grated on rasp or finely minced 1 pound ground chuck (80-percent lean) 1 1/2 cups beef stock 1 1/2 cups red wine (recommended: any inexpensive Chianti) 2 tablespoons fine cornmeal 1 (1 1/2 pound) butternut squash, peeled, seeded and cut into 1/2-inch cubes Instructions: In a small bowl, combine the chili powder, cumin, oregano, pumpkin pie spice, 2 teaspoons salt and a few grinds of black pepper. In a large pot over medium heat, add the olive oil, beef cubes and half of the seasoning. Cook until the beef is browned on all sides but not cooked through, about 7 minutes; remove with a slotted spoon to a plate. Add the onions, bell peppers, tomato paste, hot sauce and garlic. Stir and cook until everything turns a dark reddish brown, about 10 minutes. Add the ground chuck and sprinkle over the remaining seasoning. Stir and cook until the beef is browned, and then add the reserved beef chunks back to the pot along with the stock, wine, cornmeal and squash. Raise the heat until it comes to a boil, and then lower to a simmer. Cover and cook until the beef is tender, 40 to 45 minutes. Uncover and let the chili cook until it is thick and the liquid is reduced, another 15 minutes. ","[Chianti, Tempranillo, Garnacha, Zinfandel]" 59030,"Grilled Ham Steak Kabobs with Peach Slaw 1-1/2 teaspoons Moroccan Spice (3 tsp. ground cinnamon, 2 tsp. ground cumin, 1 tsp. ground ginger, 1 tsp. turmeric) 1/4 teaspoon ground ginger 1/4 teaspoon ground turmeric 1 Cook's? Bone-in Thick Cut Ham Steak (about 2 pounds) 4 ripe medium peaches, thinly sliced 3 ounces pea pods, cut into thin strips 2 tablespoons finely chopped red bell pepper 1 tablespoon chopped fresh mint leaves 1 tablespoon rice wine vinegar 2 teaspoons granulated sugar 2 teaspoons stone ground mustard 2 tablespoons olive oil, divided 1/4 teaspoon salt 1/8 teaspoon ground black pepper Dash ground red pepper 3/4 teaspoon ground cinnamon 1/2 teaspoon ground cumin Instructions:

1. Mix peaches, pea pods, bell peppers, mint, vinegar, sugar, mustard, 1 tablespoon olive oil, salt, black pepper and red pepper in medium bowl until well blended; set aside.
2. Spray cold grill grate with grilling spray. Prepare grill for medium heat. Combine cinnamon, cumin, ginger and turmeric in small dish.
3. Cut ham steak into 1x3-inch strips; thread evenly onto water-soaked skewers. Sprinkle with the spice mixture; drizzle with remaining 1 tablespoon olive oil. Grill 5 minutes on each side, or until ham is golden brown and reaches internal temperature of 160 degrees F when tested in center with meat thermometer.
4. Spoon peach mixture onto serving platter; top with the kabobs. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 59031,"Creamy Corn and Tomato Pasta Salad Kosher salt and freshly ground black pepper 1/3 cup mayonnaise 3 tablespoons sour cream 2 tablespoons finely chopped fresh chives 1 1/2 tablespoons fresh lemon juice 8 ounces dried fusilli 1 1/2 cups frozen corn kernels, thawed 2 cups halved grape tomatoes 1/2 cup thinly sliced scallions Instructions: Bring a large pot of salted water to a boil. Whisk together the mayonnaise, sour cream, chives, lemon juice, 1/2 teaspoon salt and a few grinds of pepper in a large bowl. Add the pasta to the boiling water and cook according to the package directions. About 3 minutes before the pasta is done, add the corn to the pot. Drain and rinse under cold water to cool; add to the bowl with the dressing. Add the tomatoes and scallions to the bowl and toss to combine. Season with salt and pepper. The pasta salad is best if served right away. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 59032,"Zucchini and Corn Pirate Boats 4 medium zucchini, hollowed out, flesh reserved and chopped 2 strips bacon, chopped 1/2 cup finely minced onion Salt and freshly ground black pepper 2 vine-ripened tomatoes, seeded and chopped 2 cups fresh corn kernels (from about 2 ears of corn) 2 small zucchini, diced into 1/4-inch pieces 2 tablespoons chopped fresh cilantro leaves 8 small cherry or grape tomatoes 4 (4 to 6-inch) skewers 2 zucchini slices, halved 2 green onions, green parts only Instructions: Boats: Bring a medium saucepan with salted water to a boil over medium-high heat. Add the zucchini and cook for 3 minutes until slightly tender. Remove the zucchini and set them aside to cool. Carefully scoop out the insides of the zucchini halves with a small spoon. Reserve the cored halves and the insides for the boat's filling. Filling: Preheat a medium, heavy saute pan over medium heat. Add the bacon and cook for 5 minutes. Using a slotted spoon, transfer the bacon to paper towel lined plate. Remove all but 2 1/2 tablespoons of bacon drippings from the pan. Add the onion and cook it until translucent. Add the reserved zucchini filling and cubed zucchini and cook for 1 minute. Add the garlic and cook until fragrant, about 30 seconds. Add the corn, cilantro, tomato and stir occasionally until zucchini is tender, about 5 minutes. Stir in bacon. Season with salt and pepper, to taste. Add the garlic and cook until fragrant, about 30 seconds. Add the tomato, corn, diced zucchini and reserved zucchini flesh and stir occasionally until the zucchini is tender, about 5 minutes. Stir in the cilantro and bacon. Season with salt and pepper, to taste. Masts: Thread 2 cherry tomatoes onto each skewer and top with a half slice of zucchini. and a little piece of green onion. Fill the zucchini boats with the filling and insert a mast in the end of each boat. Arrange the boats on a serving platter and serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]

" 59033,"Lemon Yogurt Cake 1 1/2 cups all-purpose flour 2 teaspoons baking powder 1/2 teaspoon kosher salt 1 cup plain whole-milk yogurt 1 1/3 cups sugar, divided 3 extra-large eggs 2 teaspoons grated lemon zest (2 lemons) 1/2 teaspoon pure vanilla extract 1/2 cup vegetable oil 1/3 cup freshly squeezed lemon juice 1 cup confectioners' sugar 2 tablespoons freshly squeezed lemon juice Instructions: Preheat the oven to 350 degrees F. Grease an 8 1/2 by 4 1/4 by 2 1/2-inch loaf pan. Line the bottom with parchment paper. Grease and flour the pan. Sift together the flour, baking powder, and salt into 1 bowl. In another bowl, whisk together the yogurt, 1 cup sugar, the eggs, lemon zest, and vanilla. Slowly whisk the dry ingredients into the wet ingredients. With a rubber spatula, fold the vegetable oil into the batter, making sure it's all incorporated. Pour the batter into the prepared pan and bake for about 50 minutes, or until a cake tester placed in the center of the loaf comes out clean. Meanwhile, cook the 1/3 cup lemon juice and remaining 1/3 cup sugar in a small pan until the sugar dissolves and the mixture is clear. Set aside. When the cake is done, allow it to cool in the pan for 10 minutes. Carefully place on a baking rack over a sheet pan. While the cake is still warm, pour the lemon-sugar mixture over the cake and allow it to soak in. Cool. For the glaze, combine the confectioners' sugar and lemon juice and pour over the cake. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 59034,"Spicy-Crunchy Chicken Salad in Lettuce Cups 6 tablespoons freshly squeezed lime juice 1/4 cup sugar 3 tablespoons Southeast Asian fish sauce 2 teaspoons Asian-style cl paste, like sambal oelek 2 tablespoons vegetable oil, like corn, peanut, or soy 1-inch piece fresh ginger, peeled and finely grated 2 cloves garlic, minced 1 pound ground chicken 1 tablespoon kosher salt 4 scallions (white and green), thinly sliced 1 medium carrot, grated 1/2 cup canned, drained water chestnuts, chopped 3 to 4 tablespoons chopped fresh mint leaves 2 tablespoons chopped fresh coriander leaves (cilantro) 8 to 10 Bibb lettuce leaves Lime wedges Instructions: In a small bowl, whisk together the lime juice, sugar, fish sauce, and cl paste. Set aside. Heat the oil in a large skillet over medium heat. Add the ginger and garlic and stir-fry, until fragrant, about 2 minutes. Add the chicken and salt, and stir-fry the meat, breaking it up with a wooden spoon, until just cooked through, about 6 minutes. Stir in the scallions, carrot, and water chestnuts. Transfer the chicken mixture to a bowl and cool. Stir in the lime juice mixture, mint, and coriander. Refrigerate until ready to serve. Arrange the lettuce leaves on a platter and fill each with some of the chicken salad. Serve with lime wedges. ","[Sauvignon Blanc, Pinot Grigio, Vermentino, Grenache Blanc]" 59035,"Spicy Pimento Cheese Spread 8 ounces cream cheese, at room temperature 3/4 cup good mayonnaise, such as Hellmann\u2019s
1 1/2 teaspoons granulated onion (not onion powder)
2 large garlic cloves, grated (see Cook's Note)
1 teaspoon whole celery seed
Kosher salt
3/4 cup canned pickled jalape?o peppers, drained and chopped
1/2 cup chopped scallions, white and green parts (3 to 4 scallions)
1/2 cup chopped roasted red peppers, drained (4 ounces)
4 cups grated sharp white Cheddar, such as 2-year aged Grafton (10 ounces)
1 tablespoon Sriracha
Ritz crackers, corn chips, and/or crudits, for serving Instructions: In a large bowl, combine the cream cheese, mayonnaise, onion, garlic, celery seed, and 1/2 teaspoon salt with a wooden spoon. Add the jalape?os, scallions, red peppers, Cheddar, and Sriracha and combine well. Taste for seasonings and serve with crackers, corn chips, and/or crudits. ","[Syrah, Zinfandel, Tempranillo, Barbera]" 59036,"Creamed Corn with Bacon 5 shucked ears corn (kernels removed and reserved*) 1 bay leaf 2 cloves garlic 1/2 onion peeled and quartered 1 tablespoon whole coriander seed 1 teaspoon salt 2 quarts water 1 teaspoon extra-virgin olive oil 1/4 pound thick-cut bacon cut into lardoons 1 cup diced yellow onion 1 clove garlic minced *Reserved corn kernels 1 teaspoon salt 2 cups reserved corncob stock 1/2 cup creme fraiche 1 tablespoon butter 1/2 cup freshly chopped cilantro leaves 1 lime, zested Instructions: For the stock: Place all ingredients in a large pot and bring to a boil. Reduce heat to a lively simmer and cook to reduce liquid to 2 cups, approximately 30 minutes. Strain and reserve, keeping stock warm. To finish the corn: Begin heating a large saucepan, and glaze bottom with the extra-virgin olive oil. Add the lardons and cook over medium heat, rendering the fat and browning the pieces, stirring as needed. Add the onion and sweat, about 45 seconds. Add the garlic and continue to cook, stirring, another 30 seconds. Add the corn and salt, continuing to cook for another 2 minutes. Add the reserved corncob stock and bring to a simmer, cooking until the liquid reduces to approximately 2/3 cup. Add the creme fraiche and simmer 3 minutes or until the mixture begins to thicken. Add the butter and stir. Remove pan from heat; stir in cilantro and lime zest. Check for seasoning and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 59037,"Sesame Stir-Fried Chinese Greens 2 teaspoons canola oil 2 pounds baby bok choy 2 tablespoons low-sodium soy sauce 1 tablespoon rice wine vinegar 2 teaspoons toasted sesame oil 1 tablespoon toasted sesame seeds Instructions: In a wok or large frying pan heat the oil over high heat until very hot. Add the bok choy and stir-fry until they begin to soften slightly, 1 to 2 minutes. Add the soy sauce, vinegar and sesame oil and cook until just done, 1 to 2 minutes longer. Sprinkle with sesame seeds and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]" 59038,"Spinach and Cheese Pillows 1 (8-ounce) package chopped frozen spinach, thawed, blanched in salted boiling water and drained or 1 pound fresh spinach, soaked in salt water, rinsed, dried, steamed and chopped 1 (4-ounce) log goat cheese, crumbled 1 small wheel (8 ounces) Brie cheese, covering removed and cut into pieces (\knobs) 3 cups bulgur flour 3 eggs, at room temperature 1 1/2 teaspoons olive oil, divided 1 cup milk 1 small onion, finely chopped 1 bay leaf 3 whole cloves 1/4 teaspoon ground nutmeg, optional 2 tablespoons melted butter 1 1/2 teaspoons cornstarch 1/4 cup Comte cheese (about 4 tablespoons), cut into pieces (Emmentaler or Gruyere can also be used) White pepper Salt, if needed 12 small sprigs parsley, for garnish Instructions: To make the filling for the pillows (\ravioli), combine the spinach and goat cheese well and set aside. Begin the pasta dough by mounding the flour in the center of a clean room temperature work surface like a large wooden cutting board. Create a crater in the center of the mound. Crack the first egg into the center of the crater and add 1/2 teaspoon of the olive oil. With a fork, gently begin to scramble the mixture within the confines of the crater, whilst integrating the flour from the sides of the crater as you carefully beat the egg. Once the first egg is mostly mixed in, shore up the sides of the mound again with flour, maintaining the crater shape. Repeat the process with the 2nd egg and 1/2 teaspoon of olive oil, and again with the 3rd egg and remaining 1/2 teaspoon of olive oil. Start kneading the dough with your palms, allowing the warmth of your hands to impart elasticity to the dough. Knead for a count of about 400 strokes or until you feel you have created a cohesive mass. Wrap the dough in plastic wrap and allow it to rest for about 30 minutes. While the pasta is resting, begin the sauce: Combine the milk, onion, bay leaf, cloves, and nutmeg, if using, in a medium saucepan over medium heat. Spoon the melted butter into a separate heat resistant bowl and gradually whisk in the cornstarch, blending thoroughly, then whisk in the Comte cheese. When the milk is fairly hot, pour a small amount of it into the cornstarch/cheese mixture, stirring until the milk is thoroughly blended in. Return this to the remaining milk mixture, and simmer for 15 minutes, stirring frequently. Remove saucepan from heat, season sauce, to taste, with white pepper, and salt if needed. Remove and discard bay leaf and cloves. Immediately put a sheet of plastic wrap on top of the sauce to prevent a skin from forming. Begin making the spinach/cheese pillows. Have a bowl of water handy to moisten and seal the dough. Divide the dough in thirds. (You will be working with 1/3 of the dough at a time - keeping the balance wrapped in plastic wrap to prevent it from drying out.) Divide your first third of the dough in half. Use a pasta machine to gradually roll down each of these sections, successively reducing the setting on the machine until it's at the thinnest setting and lay on your floured dough board. Spoon 1 teaspoon of the spinach cheese filling at 4-inch intervals on the pasta dough, and top each with a knob of Brie cheese. Dip your fingers into the bowl of water and moisten the area surrounding the spinach/cheese filling. Cover the filling with the other rolled out piece of dough and press gently around the filling to seal, being careful not to flatten the filling or tear the dough. Using a pizza cutter, begin to cut the filled dough into ravioli squares. Remove each ravioli to a floured surface, pressing the edges firmly as you do so. Cover the ravioli with a towel and set aside for 2 hours. Bring a large saucepan of water to a boil, add the ravioli and cook for 1 minute. Remove the ravioli with a slotted spoon, drain on a paper towel, and keep warm. Reheat the sauce. Serve pillows with sauce spooned over and garnished with parsley. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 59039,"Shaved Brussels Sprouts with Pancetta Good olive oil 3 ounces pancetta, 1/4-inch diced 2 tablespoons unsalted butter 1 1/2 cups thinly sliced shallots (3 large) 2 (12-ounce) packages fresh Brussels sprouts, trimmed Kosher salt and freshly ground black pepper 1 tablespoon syrupy balsamic vinegar Instructions: Heat 1 tablespoon of olive oil in a large (12-inch) saute pan over medium heat. Add the pancetta and cook for 5 to 7 minutes, until browned and cooked through. With a slotted spoon, transfer the pancetta to a plate lined with paper towels and set aside. Add 2 tablespoons of olive oil and the butter to the same saute pan and cook over medium-high heat just until the butter melts. Add the shallots and cook for 5 to 7 minutes, until tender and starting to brown. Meanwhile, place the Brussels sprouts in the feed tube of a food processor fitted with the large slicing disk. (You don't need to core them.) Process the sprouts in batches until they are all sliced, transferring them to a bowl. Add the Brussels sprouts to the pan with the shallots, add 1 1/2 teaspoons salt and 3/4 teaspoon pepper and saute for 5 to 7 minutes, stirring occasionally (I use tongs), until crisp-tender and bright green. Add the pancetta and cook for 1 more minute. Off the heat, stir in the balsamic vinegar, season to taste, and serve hot. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 59040,"Butternut Squash Bisque with Vermont Maple Syrup 2 pounds butternut squash, peeled and coarsely chopped 8 ounces unsalted butter 1 cup heavy cream 1/2 cup Vermont Maple syrup 1/2 teaspoon cinnamon 1/2 teaspoon nutmeg Instructions: Boil squash in lightly salted water until tender. Drain well, then puree together with butter, cream, syrup, cinnamon and nutmeg. Adjust seasoning. Heat through and serve. ","[Chardonnay, Riesling, Gewrztraminer]" 59041,"Brisket Sandwich 1 (6 to 7-pound) first-cut brisket 1 head garlic, peeled and thinly sliced 20 peeled and very thinly sliced fresh ginger 6 shallots, thinly sliced 2 onions, thinly sliced 1/4 cup brown sugar 2 teaspoons kosher salt 1 teaspoon freshly ground black pepper 1 onion, peeled and chopped 1 chipotle pepper, in adobo sauce, chopped 1 clove garlic, minced 1 cup apple sauce 1 cup ketchup 1/2 cup honey 1/4 cup molasses 1/4 cup soy sauce 1 tablespoon Worcestershire sauce Juice of 1 lemon Salt and freshly ground black pepper 8 onion buns, lightly toasted Tomato slices, for garnish Lettuce, for garnish Deep-fried onion rings, for garnish Instructions: Preheat the oven to 200 degrees F. For the homemade dry rub: On a parchment paper-lined baking tray, put the garlic, ginger, shallots, and onions and bake in the oven 4 hours, or until dried. Using a food processor, reduce into a powder with the brown sugar, salt, and pepper. Set aside. Coat the brisket with the spice mixture. Cover and keep in the refrigerator overnight to marinate and flavor the meat. For the apple barbecue sauce: In a large bowl, mix together the onion, chipotle pepper, garlic, ketchup, honey, molasses, soy sauce, Worcestershire sauce, lemon juice, salt, and pepper, to taste. Preheat the oven to 350 degrees F. Place the brisket, fat-side up, into a heavy baking pan just large enough to hold it, and pour sauce over it. Cover tightly and bake for 4 hours or until fork-tender. Transfer the brisket to a cutting board and keep warm. Strain and pour the sauce in a stockpot and let reduce for about 10 minutes on medium high heat until thick. Remove excess fat. Cut the meat with a sharp knife against grain, to desired thickness. To assemble: Garnish onion buns with the meat, sauce, tomatoes, lettuce and top with deep-fried onion rings. Cook's Notes: You can buy dried onions and garlic from grocery stores instead of preparing it. The apple barbecue sauce is a recipe on its own and very versatile. It can be used as a dip, as a sauce or as a glaze for other meats like chicken, pork, etc. The brisket can be served on its own and served with mashed potatoes and vegetables. Brisket can also be sliced and frozen for later use. Make the brisket the day before and reheat for best flavor. ","[Pinot Noir, Barbera, Tempranillo, Garnacha]

" 59042,"Sauteed Apples with Ginger Snap Crumble 1/2 cup finely ground ginger snap crumbs (from 10 to 15 cookies processed in a food processor) 1/4 cup all-purpose flour
2 tablespoons sugar
1/4 teaspoon fine salt
2 tablespoons unsalted butter, cold 3 tablespoons unsalted butter, cold 4 large pink lady apples, cheeks removed and cut into 1/2-inch slices
3 tablespoons light brown sugar
2 teaspoons minced fresh ginger
1 tablespoon lemon zest plus 2 tablespoons lemon juice
1 teaspoon pumpkin pie spice
Unsweetened whipped cream, for garnish
Instructions: For the ginger snap crumble: Preheat the oven to 350 degrees F. Combine the ginger snap crumbs, flour, sugar and salt. Using your fingers, work in the pieces of butter. Large clumps will form; this is what you want. Spread onto a baking sheet and bake until golden brown, 12 to 15 minutes. For the sauteed apples: Meanwhile, over medium heat, melt the butter in an enameled cast-iron skillet over medium heat until golden in color, about 2 minutes. In a large bowl, combine the apples, brown sugar, ginger, lemon zest, juice and pumpkin pie spice. Toss to coat all the apples. Add the apple mix to the skillet and saute until tender, 8 to 12 minutes. Remove from the heat. Divide the apples and crumb topping among plates. Top with the whipped cream. Serve immediately. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 59043,"Topanga Honey Rolled Baklava 1 cup honey 3/4 cup granulated sugar 2 tablespoons freshly squeezed lemon juice 1/4 teaspoon kosher salt 1 1/2-inch piece fresh ginger, peeled and sliced 2 whole star anise 1 cup clarified butter, melted 2 tablespoons unsalted butter 1/2 cup panko breadcrumbs 2 tablespoons granulated sugar 1 cup pitted dates 1 cup raisins 1 tablespoon dark brown sugar 1/2 teaspoon orange blossom water or 2 teaspoons grated orange zest 1/2 teaspoon ground cinnamon 1/4 teaspoon ground ginger Pinch kosher salt 1 1/2 cups roasted almonds, chopped One 1-pound package frozen phyllo pastry, thawed Instructions: For the honey syrup: Combine the honey, granulated sugar, lemon juice, salt, sliced ginger, anise and 3/4 cup water in a small saucepan over medium heat. Bring to a simmer, stirring occasionally, until the sugar has dissolved. Remove from the heat and allow to cool to room temperature. Meanwhile, for the baklava: Preheat the oven to 325 degrees F. Brush 1 tablespoon of the clarified butter evenly all over a 9-by-9-inch baking pan. Melt the 2 tablespoons unsalted butter in a small saute pan over medium heat. Once melted, add the panko and granulated sugar. Toast, stirring often, for a few minutes until slightly golden. Remove from the heat and transfer to a small bowl. Add the dates, raisins, brown sugar, orange blossom water, cinnamon, ground ginger and salt to a food processor and pulse until the dried fruit is finely chopped. Add the almonds and process again until just combined. Transfer to a clean work surface and roll into eight thin 10-inch-long logs. Lay one sheet of phyllo onto a clean surface and lightly brush with some of the remaining melted clarified butter. Lay a second sheet of phyllo directly on top of the first, brush with more clarified butter and sprinkle with about 1 tablespoon of the panko mixture. Fold the phyllo sheets in half crosswise; place one of the date logs at the short end of the sheets and begin to roll the dough over the date log, continuing until the entire phyllo sheet has been rolled. You will end up with a phyllo cigar. Transfer the cigar to the prepared baking pan and lay horizontally. Brush the top lengthwise with some of the remaining melted clarified butter and repeat the process with the remaining phyllo and date logs. You will need 8 cigars to fill the pan. Brush the baklava with some of the remaining clarified butter once again. Using a sharp knife, slice vertically down in three equal sections, creating twenty-four 3-inch pieces. Bake until the baklava are golden brown, about 1 hour 30 minutes. Baste the baklava with the remaining clarified butter at 30 and 45 minutes into the baking time. Rotate the pan 180 degrees halfway through the baking. Strain the solids from the honey syrup and discard. Pour the syrup over the hot baklava immediately after removing from the oven and allow to cool at room temperature for 30 minutes to soak up all the syrup. ","[Chardonnay, Riesling, Pinot Grigio, Sparkling Shiraz]" 59044,"Crab Farrotto with Peas Splash olive oil 1/2 onion, cut into small dice 1 cup semi-pearled farro Big splash white wine Kosher salt About 2 cups warm lobster stock, plus more if needed 1 cup defrosted frozen peas 1 cup lump crabmeat, shells picked 1/2 cup grated Parmesan 2 tablespoons butter 1 tablespoon nice pea sprouts 3 or 4 stems fresh marjoram, leaves minced 1 bunch fresh flat-leaf parsley, leaves chopped 1 small bunch chives, minced 1/2 lemon, zested and juiced Instructions: Add a splash of olive oil to a medium saucepot and heat over medium heat. Add the onions and saute until translucent, about 5 minutes. Add the farro and toast for another few minutes until it smells nutty. Add the white wine and reduce by half. Season with salt and stir. Start to add the lobster stock by the ladleful, stirring occasionally and cooking until starting to thicken. Keep adding more stock as the liquid gets absorbed. Once thickened, after about 30 minutes, stir in the peas, crab, Parmesan, butter, pea shoots, marjoram, parsley, chives and lemon zest and juice. Use a wooden spoon to whip by hand until creamy, a couple of minutes. Serve in bowls. ","[Chardonnay, Sauvignon Blanc, Riesling, Sparkling wine]

" 59045,"Cheesecake Tart With Berries 1 cup all-purpose flour 1/2 cup pecans 3 tablespoons sugar 1/2 teaspoon fine salt 1 stick cold unsalted butter, cut into 1/2-inch pieces 1 2/3 cups whole milk 4 large egg yolks 1/2 cup sugar 1/4 cup cornstarch 8 ounces cream cheese, at room temperature, cut into 1-inch pieces 2 teaspoons fresh lemon juice 1/2 teaspoon vanilla extract 5 cups mixed fresh berries, such as raspberries and blackberries 2 tablespoons sugar 1 tablespoon dry sherry Instructions: Preheat the oven to 375 degrees F. Make the crust: Pulse the flour, pecans, sugar and salt in a food processor until the pecans are finely ground. Pulse in the butter until the mixture resembles coarse meal. Add 2 tablespoons ice-cold water and pulse until the dough just comes together. Turn out the dough onto a piece of plastic wrap, form into a disk, wrap and refrigerate until slightly firm, about 15 minutes. Put the dough in a 9-inch tart pan with a removable bottom and press into an even layer over the bottom and up the sides. Freeze until firm, about 10 minutes. Place the tart pan on a baking sheet. Line the crust with foil and fill with pie weights or dried beans. Bake until the edges of the crust begin turning golden, about 20 minutes. Remove the foil and pie weights and continue baking until the crust is golden brown, 15 to 20 more minutes. Transfer to a rack and let cool completely. Make the filling: Whisk 1 cup milk, the egg yolks, 1/4 cup sugar and the cornstarch in a medium bowl. Heat the remaining 2/3 cup milk and 1/4 cup sugar in a medium saucepan over medium heat and bring to a simmer. While whisking, slowly pour the hot milk mixture into the egg mixture. Return to the saucepan and cook, whisking constantly, until the mixture starts to bubble and is very thick, about 2 minutes. Remove from the heat, then whisk in the cream cheese, lemon juice and vanilla until smooth. Pour into the cooled crust and refrigerate until set, about 1 1/2 hours. Make the topping: Toss the berries, sugar and sherry in a bowl and let sit at room temperature, 20 minutes. Top the tart with the berries. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 59046,"Dark Chocolate Brownie Pops 2 cups powdered sugar 1 cup cocoa
1 cup all-purpose flour
1/4 teaspoon salt
2 sticks butter, melted
1 tablespoon vanilla
2 pounds dark chocolate melting wafers
Chocolate jimmies (chocolate sprinkles), for decorating Instructions: Line a baking sheet with a silicone baking mat. Sift together the sugar, cocoa, flour and salt. Drizzle in the melted butter while still hot, add the vanilla and stir until combined. Use a small cookie scoop to scoop out 20 portions and use your hands to roll them into neat balls. Press a lollipop stick into each ball. Place on the prepared baking sheet and let cool at room temperature for 30 minutes. Melt the chocolate wafers in a microwave or double boiler and let cool slightly. Dip each pop into the chocolate. Lightly tap the stick on the side of the bowl so the chocolate sheets around the sides and drips off. Sprinkle over the chocolate jimmies. Place the sticks in the florist foam and allow the pops to set at room temperature. ","[Cabernet Sauvignon, Merlot, Malbec, Pinotage]" 59047,"Chicken Biryani 2 pounds chicken pieces (legs and breasts) 4 garlic cloves 1 (2-inch) piece fresh ginger, 1-inch wide 6 medium onions 10 cloves 20 black peppercorns 8 cardamom pods, seeded 1/4 teaspoon ground cinnamon 1 teaspoon ground coriander 1 teaspoon ground cumin 1 teaspoon poppy seeds 1/4 teaspoon ground mace 1 teaspoon salt, plus 3 teaspoons 3 tablespoons lemon juice 10 ounces (1 1/4 cups) yogurt 8 tablespoons vegetable oil 2 bay leaves 4 large whole black cardamom pods 2 teaspoons saffron threads, dry-roasted, method follows 2 tablespoons milk, warmed 1 3/4 cups long-grain rice 2 tablespoons golden raisins 2 tablespoons blanched almonds 2 hard-cooked eggs Instructions: Remove and discard the skin from the chicken legs and breasts. Cut each leg into drumstick and thigh, and quarter the breasts. To prepare the marinade paste, peel and coarsely chop the garlic, ginger, and 3 onions. Place in a blender with the cloves, peppercorns, cardamom seeds, cinnamon, coriander, cumin, poppy seeds, mace, 1 teaspoon salt, and the lemon juice. Blend to a smooth paste. Turn into a large bowl, add the yogurt, and mix well. Dry Roasting: Spices are often dry-roasted before use. It is best to do this over medium heat in a preheated small, heavy, cast-iron frying pan. No oil is used; the spices are just stirred around in the pan with a wooden spatula until they brown lightly. Roasted spices develop a heightened, nutty aroma. They can be stored for several months in an airtight jar. Peel the 3 remaining onions, halve lengthwise, and slice finely. Heat the oil in a large heavy-based frying pan over medium heat. When hot, add the bay leaves and cardamom pods. Fry for 10 to 15 seconds. Add the sliced onions and fry, stirring, for about 10 minutes or until brown and crisp, but not burned. Remove with a slotted spoon, squeezing out as much oil as possible. Reserve the oil, cardamoms, and bay leaves. Add 2/3 of the fried onions to the marinade paste and mix well. Drain the rest on paper towels and set aside for garnishing. Pierce the chicken pieces with a fork and add to the bowl of marinade paste; mix well. Cover the bowl and refrigerate for at least 2 hours, preferably overnight, turning the chicken occasionally. Transfer the chicken and marinade to a large heavy-based cooking pot or pan. Bring slowly to a boil, cover, lower the heat and simmer for 15 minutes. Lift out the chicken pieces with a slotted spoon and place them in a 6-quart casserole dish; cover and set aside. Preheat the oven to 300 degrees. Crumble the saffron into the warm milk and set aside to soak. Boil the marinade paste, stirring, over a medium heat, until reduced to 9 to 10 tablespoons. Spoon the paste over the chicken. Cover again. Pour about 3 quarts water into a large cooking pot or flameproof casserole. Add 3 teaspoons of salt and bring to a boil. Add the rice, bring back to a boil, then simmer for precisely 5 minutes. Drain the rice in a colander, then place it on top of the chicken in the casserole. Pour the saffron-infused milk over the rice, streaking it with orange lines. Sprinkle the reserved cardamom, bay leaves, and oil over the rice (retaining 1 tablespoon oil, for frying the raisins, if using). Cover the casserole dish with foil, cut 2 inches wider than the rim of the dish. Now put the lid on and use the protruding foil edges to seal the dish as best you can by crinkling it and pushing it against the sides. Bake in the oven for 1 hour. To prepare the garnishes, if including raisins fry them briefly in the reserved oil. Lightly toast the almonds if you wish. Quarter the hard-cooked eggs lengthwise, or cut into slice. Spoon the rice and chicken onto a large warm platter. Sprinkle with the fried onions, raisins, almonds and hard-cooked eggs. Serve hot. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Tempranillo]" 59048,"Italian Seared Halibut with Melted Leeks 2 tablespoons olive oil, divided 1 (8- to 10-ounce) pack whole cremini mushrooms, halved 1 tablespoon unsalted butter 3 small leeks, halved and thinly sliced, washed well and dried Salt and ground black pepper 1/4 cup dry white wine 1 teaspoon dried oregano 1/4 cup chopped fresh parsley Zest of 1 lemon 2 garlic cloves, finely chopped or grated 1 tablespoon olive oil 4 (6-ounce) halibut fillets Instructions: To prepare the melted leeks, place a large skillet over medium-high heat with 1 tablespoon olive oil. Add the mushrooms to the pan and cook, stirring only occasionally, until they're golden brown and beginning to shrink a bit, 6 to 7 minutes. Remove the mushrooms from the skillet and reserve.
Return the skillet to medium heat with 1 tablespoon olive oil and the butter. Add the leeks to the pan, season them with salt and pepper, then cook, stirring frequently (don't let them get brown), until they've softened, about 10 minutes. Add the white wine and dried oregano to the skillet along with the reserved mushrooms and continue cooking, stirring occasionally, until most of the wine has evaporated, about 5 minutes more. Season as needed with salt and pepper; reserve warm.
While the leeks are cooking, prepare the gremolata. In a small mixing bowl, combine all of the ingredients and reserve.
When the leeks are just about ready, place a second medium skillet over medium-high heat with the olive oil. Season the fish liberally with salt and pepper, and sear it flesh-side down first, turning the fillet only once, until cooked to your liking, about 5 minutes per side for medium (depending on the thickness).
Serve the melted leeks topped with a piece of fish per plate and a garnish of the gremolata. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]

" 59049,"Grilled Fruit Skewers with Chili and Lime 1/2 5-to-6-pound seedless watermelon, cut into 1-inch cubes 1 pineapple, peeled, cored and cut into 1-inch cubes 2 mangoes, peeled, pitted and cut into 1-inch cubes Grated zest and juice of 1 lime Vegetable oil, for brushing 2 teaspoons chili powder Coarse sea salt Instructions: Soak 18 wooden skewers in water 20 minutes. Thread the watermelon, pineapple and mango cubes on the skewers. Put the skewers in a large zip-top plastic bag, being careful not to puncture the bag; add the lime juice, seal and toss gently to incorporate. Refrigerate at least 30 minutes or until ready to use. Preheat a grill or grill pan to medium high. Remove the skewers from the bag and place on a baking sheet. Brush the fruit with vegetable oil and place the skewers on the grill. Grill, turning once, until marks appear, 6 to 8 minutes. Transfer to a serving platter. Combine the lime zest, chili powder and 1 teaspoon salt in a small bowl. Sprinkle the seasoning over the grilled fruit. ","[Riesling, Moscato, Sauvignon Blanc, Pinot Grigio]" 59050,"Kaedama Tonkotsu 5 pounds pig trotters, cut in half lengthwise (see Cook's Note) 1 cup soy sauce 1/2 cup brown sugar
2 ounces fresh ginger, sliced thinly
1 teaspoon salt
6 cloves garlic
1 small onion, sliced thinly
1 pound pork belly with skin
2 tablespoons dashi powder 1 tablespoon salt
1 teaspoon granulated sugar
2 ounces fresh ginger, minced
10 cloves garlic, minced
6 eggs 1 cup soy sauce
1 teaspoon brown sugar
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon ginger powder
2 quarts ice water
15 cloves garlic, minced finely or pressed 1/2 cup canola oil
1/2 cup sesame oil
Four to five 4-ounce portions fresh ramen noodles, preferably Sun Noodle brand 2 bunches scallions, sliced thinly
3 ounces enoki mushrooms with the bottoms cut off
1 log narutomaki, sliced 1 ounce pork fluff (pork fu)
1 ounce black and white sesame seeds
Instructions: For the tonkotsu broth: Place the pig trotters in a large pot with 1 gallon water. Bring to a boil, then let boil for 15 to 20 minutes. Drain water, then refill the pot with fresh water. Bring to a boil, skim the scum off the surface, cover the pot and boil for 12 hours, checking the water level every hour. Strain the broth with a fine-mesh strainer. For the chashu: Preheat the oven to 350 degrees F. Mix soy sauce, brown sugar, ginger, salt, garlic and onion in a deep baking dish. Place pork belly in dish skin-side down. Wrap dish in plastic wrap, then wrap in foil and bake for 1 1/2 hours. Take dish out of the oven and gently flip the pork belly over so that the skin side is now facing up. Reapply plastic wrap and foil, then bake an additional 1 1/2 hours. Remove the pork belly to a sheet pan skin-side up and refrigerate until completely chilled, 6 hours to overnight. Slice 1/4-inch thick. For the dashi tare: Blend together dashi, salt, granulated sugar, ginger, garlic and 1 1/2 cups water. Bring mixture to a simmer for 60 seconds, then let cool. For the marinated soft-boiled eggs: Bring 2 quarts water to boil in a medium pot. Gently place eggs in water and boil for 7 minutes. Meanwhile, mix soy sauce, brown sugar, garlic powder, onion powder and ginger powder together in a bowl, then set mixture aside. Remove eggs from the boiling water with a slotted spoon and gently place them into ice water; let sit for 10 minutes. Remove and peel the eggs, then place them in the marinade. Refrigerate for at least 1 hour but no more than 8 hours. For the mayu: Place garlic and canola oil in a pan on medium-high heat. Cook, stirring, until garlic just starts to brown. Reduce heat as low as it will go and cook, stirring constantly, until garlic turns jet black. Let cool. Once oil is cool, blend until garlic is pulverized. Add sesame oil and mix. For the noodles and toppings: Bring 4 quarts water to a boil in a large pot. Place one 4-ounce portion noodles in a noodle basket and drop basket into boiling water for 2 minutes, stirring occasionally to prevent noodles from clumping. Meanwhile, place a slice of chashu in a preheated cast-iron skillet on medium heat. When noodles are done cooking, place them in a bowl along with 2 ounces tare and 14 ounces tonkotsu broth. Top bowl with a small handful sliced scallions, a small bunch enoki mushrooms, 2 slices of narutomaki, the charred slice chashu and half of a marinated egg cut lengthwise. Finish with a pinch of pork fluff placed atop the egg, a drizzle of mayu around the edge of the bowl and a sprinkling of sesame seeds. Repeat with remaining materials to make 3 to 4 more bowls. ","[Pinot Noir, Barolo, Tempranillo, Garnacha]" 59051,"Almond Crusted Chicken 1 cup unblanched almonds 1 1/2 teaspoons Spanish pimenton or paprika 2 large eggs whites Kosher salt and freshly ground black pepper 4 boneless, skinless chicken breasts (about 6 ounces each) 4 tablespoons extra-virgin olive oil 1 tablespoon unsalted butter, melted 1 tablespoon sherry vinegar 5 cups mesclun salad greens Instructions: Finely chop the almonds in a mini-chopper or food processor. Transfer the nuts to a shallow dish and stir in the paprika. Lightly whisk the egg whites in another shallow dish. Pat the chicken dry and season both sides with salt and pepper. Dip each piece of chicken into the egg, letting the excess fall back into the dish. Then press both sides of the chicken into the nuts to coat. Place on a baking sheet, cover, and refrigerate for at least 20 minutes to set the crust. Preheat the oven to 350 degrees F. Place rack on a baking sheet. Heat a medium nonstick skillet over medium-low heat and add 1 tablespoon of the oil and the butter. Place the chicken smooth-side down in the pan and then raise the heat to medium-high. Cook turning once, until the nuts set and turn golden brown, about 3 to 4 minutes per side. Transfer meat to the prepared pan and bake until an instant-read thermometer inserted into the sides of the chicken registers 160 degrees F, about 20 minutes. Whisk the vinegar, salt, and pepper to taste in a medium bowl. Gradually whisk in the remaining 3 tablespoons olive oil, starting with a few drops and then adding the rest in a steady stream, to make a smooth dressing. Add the salad greens and toss to coat evenly. Divide the salad evenly among 4 plates, top with the chicken and serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]" 59052,"Sheet Pan Pancake 8 tablespoons unsalted butter, melted 2 large eggs
2 1/2 cups milk 1 tablespoon vanilla extract 2 3/4 cups all-purpose flour
2 tablespoons baking powder
1/4 cup sugar
1/2 teaspoon kosher salt
1 cup chocolate chips
1 heaping cup blueberries
1 cup thickly sliced strawberries
Maple syrup, warm, for serving
Instructions: Preheat the oven to 425 degrees F. Use 2 tablespoons of the melted butter to generously grease the bottom and sides of an 18-by-13-inch half-sheet pan. Into a blender, add the eggs, milk and vanilla. Next add the flour, baking powder, sugar, salt and 4 tablespoons of the melted butter. Blend until just combined, about 30 seconds. Pour the mixture into the prepared pan. Imagine the sheet pan in thirds, then sprinkle the chocolate chips in the first third, the blueberries in the second and the strawberries in the third, making 3 sections or stripes. Bake until golden brown and cooked through, about 20 minutes. Remove from the oven and brush with the remaining 2 tablespoons of melted butter. To serve, cut a square of the chosen flavor of pancake and top with some warm maple syrup. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 59053,"Potatoes Lyonnais 4 large Yukon gold potatoes Kosher salt and freshly ground black pepper
4 tablespoons canola oil
6 tablespoons unsalted butter
2 large yellow onions, halved and thinly sliced
Pinch of sugar
4 teaspoons white wine vinegar
1/4 cup chopped fresh flat-leaf parsley
2 sprigs fresh thyme, leaves removed, plus more for garnish
Instructions: Put the potatoes in a large pot and cover by 2 inches with cold water. Add 1 tablespoon of kosher salt and bring to a boil over high heat. Cook until a knife inserted into the center meets some resistance, 15 minutes. Drain and let cool slightly. While the potatoes are cooking, heat 2 tablespoons of the oil in a large saute pan over medium heat. Add 2 tablespoons of the butter, the onions, sugar and some salt and pepper. Cook, stirring occasionally, until the onions are soft and caramelized. Remove to a platter. Slice the potatoes in half lengthwise, then crosswise into 1/2-inch-thick half-moon-shaped slices. Sprinkle both sides of the potato slices with salt and pepper. Heat the remaining 2 tablespoons oil in the same saute pan over medium-high heat. Add the potatoes in a single layer, then add 2 tablespoons of butter and cook on both sides (being careful not to break the slices) until lightly golden brown and crisp around the edges, about 7 minutes. Stir in the onions, remaining 2 tablespoons butter and the white wine vinegar. Finish with the parsley and thyme. Serve hot, garnished with thyme sprigs. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 59054,"Monte Christo Sandwiches 6 eggs 1/4 cup heavy cream 1 teaspoon vanilla extract 2 tablespoons sugar 1 1/4 teaspoon ground cinnamon 1 teaspoon salt 8 slices white bread 8 slices Swiss cheese, thinly sliced 1/2 pound ham, thinly sliced 1/2 pound turkey, thinly sliced 4 tablespoons butter 1 (16-ounce) can cranberry sauce 1/4 cup maple syrup 1 teaspoon freshly ground black pepper 1 teaspoon salt Instructions: Preheat oven to 350 degrees F. In a large bowl, whisk together eggs, cream, vanilla, sugar, cinnamon, and salt and set aside. Lay the 8 slices of bread out on a flat surface. Lay 1 slice of cheese on each slice of bread. Then on 4 slices of the bread lay 1 slice of ham. On the other 4 slices lay 1 slice of turkey. Top all 8 slices with 1 slice of Swiss. Make 4 sandwiches and coat with egg mixture. *Cook's Note: You may add more Swiss, turkey or ham, if desired In a large skillet over medium-heat melt the butter. Add the sandwiches to the pan and cook until golden brown, about 3 minutes on each side. Remove the sandwiches to a sheet pan and place in the oven. Bake until the cheese has melted and the sandwiches are warm throughout, about 5 minutes. In a large bowl, whisk all of the ingredients together until smooth. Cut the sandwiches into quarters and serve with the cranberry syrup. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 59055,"Spicy Eggs in Purgatory 2 tablespoons extra-virgin olive oil, plus extra for finishing 2 hot Italian sausage links, casing removed and meat crumbled
1 fennel bulb, outer layer removed, thinly sliced
1/2 Spanish onion, sliced
1 teaspoon anchovy paste
1 teaspoon smoked paprika
2 cloves garlic, sliced
2 pinches dried pepperoncini
1/4 cup dry white wine
One 28-ounce can whole San Marzano tomatoes, hand-crushed
1 tablespoon capers, drained and rinsed
1/4 cup fresh parsley, chopped 4 large eggs, cracked into small individual bowls
Kosher salt and freshly ground black pepper
1 green habanero, minced, optional
1/4 cup grated Pecorino-Romano Baguette, toasted and rubbed with garlic for serving, optional Instructions: Preheat the oven to 300 degrees F. In a 12-inch cast-iron skillet, heat the olive oil over medium heat. Add the sausage and begin to brown, stirring to break into small pieces, about 4 minutes. Add the fennel and onion and raise the heat to high; continue to cook until the vegetables are softened, about 5 minutes. Add the anchovy, paprika, garlic and a pinch of pepperoncini and cook for 1 more minute. Add the wine and deglaze. Add the tomatoes and bring to a simmer. Allow to simmer and reduce, 10 to 15 minutes. Stir in the capers and half the parsley. Lower the heat. Make 4 wells in the mixture, then place an egg into each. Sprinkle the whole dish with salt and pepper. Bake 8 to 12 minutes, depending on how you prefer your eggs. Garnish with the remaining pinch pepperoncini, the habanero if using, the remaining parsley and pecorino. Serve warm with the garlic-rubbed baguette, if using. ","[Chardonnay, Vermentino, Grner Veltliner, Albari?o]" 59056,"Veal a la Mike 6 green olives 3 pepperoncinis 1 tablespoon chopped garlic 1 tablespoon grated Romano 1/4 cup sun dried tomatoes 1 stick butter 2 (6-ounce) veal medallions, pounded thin 2 slices provolone 2 slices prosciutto 1 roasted red pepper, halved 1 egg 1/2 cup all-purpose flour 1 cup seasoned bread crumbs Instructions: Preheat oven to 350 degrees F. In a food processor lightly process olives, pepperoncini, garlic and cheese until it resembles paste. Set aside. Clean food processor and puree sun-dried tomatoes. Add butter and pulse until smooth. Set aside. Lay veal medallions flat. Divide and spread olive paste over each medallion. Layer provolone, prosciutto and roasted red pepper on top of veal. Fold veal in 1/2, place in freezer for 30 minutes to firm up. Beat egg. Dredge veal in flour, place in egg wash, and roll in bread crumbs. Saute in olive oil until golden brown. Finish in oven for 20 minutes. Serve with tomato butter over top. ","[Barolo, Barbaresco, Chianti Classico, Rioja]" 59057,"Jalapeno, Bacon and Cheddar Cornbread 2 cups cornmeal 2 cups all-purpose flour
1 1/2 cups light brown sugar
2 teaspoons baking powder
1 teaspoon kosher salt
6 strips center-cut applewood-smoked bacon
2 jalapeno chiles, seeded, deveined and finely diced
2 cups buttermilk
3/4 cup vegetable oil
2 large eggs, lightly beaten
8 ounces white Cheddar, shredded (about 2 1/2 cups)
2 tablespoons unsalted butter, melted
Instructions: Place a rack in the center of the oven and preheat the oven to 350 degrees F. Combine the cornmeal, flour, sugar, baking powder and salt in a large mixing bowl. Set aside. Arrange the bacon strips flat in a single layer in the bottom of a 12-inch cast-iron skillet over medium-high heat. Cook until rendered and crispy, about 8 minutes. Transfer the bacon to one end of a paper-towel-lined plate to drain (save room for the jalapeno!). Add the jalapeno to the bacon drippings and cook until softened and slightly browned, about 4 minutes. Using a slotted spoon, transfer the jalapeno to the plate next to the bacon. Roughly chop the bacon and return to the plate. Carefully remove 2 tablespoons of the bacon drippings from the pan, leaving the rest. Keep the pan at the ready for baking the cornbread. Whisk together the buttermilk, oil and eggs in a medium bowl. Add the buttermilk mixture to the cornmeal mixture and use a rubber spatula to fold the dry ingredients into the wet until completely incorporated. Mix in the Cheddar, bacon and jalapeno. Using a pastry brush, spread the bacon drippings up the sides and around the bottom of the pan. Heat the pan over medium-low heat until the fat just starts to sizzle. Pour in the cornbread batter, allowing the heat to quickly set the bottom crust. Put the pan into the oven and bake until golden brown and a wooden skewer inserted into the middle of the cornbread comes out clean, 45 to 50 minutes. Remove from the oven and baste the top crust with the butter. Cool for 20 minutes before serving. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]

" 59058,"Tuscan White Onion Soup with Crostini 1/2 pound butter 4 large Spanish onions, sliced 8 cloves garlic, shaved 8 shallots, sliced 1 fresh thyme sprig 1 teaspoon cardamom 1 quart fresh chicken stock Sea salt and fresh pepper, to taste Balsamic Reduction, for garnish Crostini, for garnish, recipe follows Shaved Parmigiano-Reggiano cheese, for garnish Unsweetened whipped cream, for garnish 1 bottle balsamic vinegar 1 baguette, cut in half and sliced lengthwise into 1/4-inch thick slices Extra-virgin olive oil Cracked black peppercorn and sea salt to taste Parmigiano Reggiano cheese, grated Instructions: Melt butter and sweat onions, garlic, shallots until translucent. Add thyme and cardamom. Cover with chicken stock and bring to a boil. Season with salt and pepper. Simmer until tender. Blend really well in a blender. Strain through a chinoise. Adjust seasoning and texture. For the Balsamic Reduction: In a saucepot over medium-high heat, reduce 1 bottle balsamic vinegar until it's the consistency of syrup. For the Crostini: Preheat the oven to 300 degrees. Line a baking sheet with parchment paper and brush with extra-virgin olive oil. Season the pan with salt and pepper. Place the bread slices on the baking sheet and season the bread with extra-virgin olive oil, salt and pepper to taste. Sprinkle the bread with grated Parmesan cheese. Transfer the slices to the oven and bake until golden, about 5 minutes. To serve, heat soup in a separate pot, whisk in whipped cream. Ladle into bowl. Garnish with Balsamic Reduction, shaved Parmesan cheese and Crostini. ","[Chardonnay, Vermentino, Sauvignon Blanc, Pinot Grigio]

" 59059,"Garlic Knots 8 ounces refrigerated pizza dough 4 tablespoons unsalted butter
2 large garlic cloves, minced
1 pinch crushed red pepper flakes
Kosher salt
2 teaspoons finely chopped fresh flat-leaf parsley
Grated Parmesan, for topping
Instructions: Preheat the oven to 500 degrees F. Divide the dough into 8 even pieces. Use your hands to roll each piece into a 6-inch-long tube, then tie each into a knot. Arrange the knots on a parchment-lined baking sheet. Bake until golden brown all over, 7 to 8 minutes. Meanwhile, melt the butter over medium-low heat in a small saucepan. Add the garlic, red pepper flakes and a rounded 1/4 teaspoon salt and cook, stirring often, until the garlic is pale golden, about 3 minutes. Take off the heat and stir in the parsley. Brush the garlic knots generously with the garlic butter and sprinkle with a little grated Parmesan. Transfer the remaining butter to a small bowl. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 59060,"Chorizo-Pepper Cornbread Cooking spray 1 1/2 cups yellow cornmeal 1/4 cup all-purpose flour 2 tablespoons sugar 1 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon fine salt 1 cup milk 1 cup sour cream or 2-percent Greek yogurt 2 tablespoons unsalted butter, melted 1 large egg 1/2 cup finely chopped red or yellow bell peppers 1/2 cup cooked and crumbled fresh chorizo 1/2 cup grated Monterey Jack cheese 1/2 cup sauteed onions 2 tablespoons chopped fresh cilantro Instructions: Position a rack in the middle of the oven and preheat the oven to 400 degrees F. Generously coat a 9-inch square baking dish or 9-inch cast-iron skillet with cooking spray. Whisk together the cornmeal, flour, sugar, baking powder, baking soda and salt in a large bowl. Whisk together the milk, sour cream, butter and egg in a medium bowl. Add the milk mixture to the flour mixture and whisk to combine. Fold in the bell peppers, chorizo, Monterey Jack, onions and cilantro. Pour the batter into the prepared baking dish and bake until the cornbread springs back when pressed in the center, 25 to 35 minutes. Let cool in the baking dish for about 15 minutes. Loosen the edges, then slice into squares or wedges and serve warm or at room temperature. ","[Rioja, Tempranillo, Garnacha, Barbera]" 59061,"Baked Apples 4 Rome Beauty apples, cored Raisins, to fill apples 4 teaspoons brown sugar 1/2 cup apple juice Instructions: Preheat oven to 350 degrees F. Cut a strip of peel off each apple around it's equator so the apple will not explode in the oven. Place the apples into an 8 or 9-inch square baking pan, depending on the size of the apples so they fit snug in the pan. Stuff each apple with raisins. Top each apple with 1 teaspoon brown sugar. Pour apple juice over the brown sugar and into the bottom of the pan. Bake until golden and cooked through, for approximately 1 hour. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 59062,"Grilled Bananas: Platanos Asados 3 ripe bananas, unpeeled 1 can sweetened condensed milk (recommended: La Lechera) Ground cinnamon, to taste Instructions: Stick whole bananas inside grill at any temperature, and grill until very brown and soft, anywhere from 5 to 10 minutes depending on the grill temperature. Slice bananas, through the peel, from end to end. Squeeze open like you would a baked potato. Put a little bit of condensed milk over the banana and sprinkle with a bit of cinnamon. Ready to eat!!! ","[Viognier, Moscato, Riesling]" 59063,"Cauliflower with Vodka Sauce 1 medium head cauliflower (about 2 pounds), cut into bite-size florets 1/2 cup store-bought vodka pasta sauce, plus more for dipping
6 tablespoons unsalted butter, melted
Kosher salt and freshly ground black pepper
1/3 cup panko
1/4 cup freshly grated Parmesan
1 teaspoon garlic salt
1 teaspoon Italian seasoning
Instructions: Preheat the oven to 425 degrees F. Line 2 rimmed baking sheets with parchment. Add the cauliflower, vodka sauce, 2 tablespoons of the melted butter, 1 teaspoon kosher salt and a few grinds pepper to a large bowl and toss to combine. Spread in a single layer on a prepared baking sheet and bake until the cauliflower is tender and golden in spots, tossing halfway through, 25 to 30 minutes.
Meanwhile, mix the panko, Parmesan, garlic salt, Italian seasoning and the remaining 4 tablespoons melted butter in a small bowl. Spread in a single layer on the other prepared baking sheet and bake until the crumbs are golden brown and crispy, 8 to 10 minutes.
Transfer the cauliflower to a serving plate and sprinkle with the breadcrumbs. Serve with more sauce on the side, for dipping.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 59064,"Easy White Pizza Garlic-flavored olive oil 1 (1-pound) ball frozen pizza dough, thawed and at room temperature 3 cups shredded mozzarella cheese 1/2 cup whole milk ricotta Kosher salt and freshly ground black pepper 2 teaspoons chopped fresh oregano leaves, plus more for garnish Instructions: Special equipment: 14-inch round pizza pan Preheat the oven to 400 degrees F. Adjust the oven rack to the lower third of the oven. Brush the pizza pan with oil. On a work surface, using your hands, press the pizza dough into a large flat disk and transfer it to the greased pan. Using your fingers, press the dough out until it has stretched to the perimeter of the pan. Create a dough \lip\ around the outer edges of the pan. Brush the entire surface of the dough lightly with garlic oil and pierce the bottom of the crust all over with a fork, to prevent bubbling. Evenly spread the mozzarella over the crust. Using 2 spoons, dollop teaspoon-sized mounds of ricotta evenly over the mozzarella. Season with salt and pepper, to taste, and evenly sprinkle the chopped oregano over the top. Bake in the lower third of the oven until the crust is golden brown and cheese is bubbly and browning on top, 25 to 30 minutes. Cool on the pan for 10 minutes before garnishing with additional oregano and slicing into 8 pieces. Cook's Note: Try buying fresh pizza dough from your local pizzeria; just be sure to let it sit out at room temperature for a few minutes, as warmer dough is easier to work with. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]

" 59065,"Leftover Frittata Sandwiches 12 large eggs 2 tablespoons chopped fresh parsley
2 to 3 dashes hot sauce, plus more for serving
Kosher salt and freshly ground black pepper 2 tablespoons salted butter
1 cup cubed cooked ham
1 cold baked sweet potato, cubed
1/2 cup grainy mustard
9 toasted English muffins
1/2 cup mayonnaise
9 slices pepper jack cheese
9 slices Cheddar cheese 3 cups arugula
Instructions: Preheat the oven to 375 degrees F. In a large bowl, whisk together the eggs, parsley and hot sauce until combined. Season with a pinch of salt and pepper. Set aside. Melt the butter in a large ovenproof nonstick skillet over medium-high heat. When the butter has melted, add the cubed ham and sweet potato, then cook for a couple minutes. Pour over the egg mixture and allow to cook for 30 to 45 seconds to set the edges. Place in the oven and bake until the eggs are set but not brown on top, 10 to 12 minutes. Set aside to cool slightly, 5 to 10 minutes, then slide the frittata out onto a cutting board and cut into 9 somewhat equal pieces. Spread the mustard on the bottom half of each muffin and the mayo on the top half. To each bottom, add a piece of the frittata, a slice of each cheese and 1/3 cup of arugula. Top each with a muffin top. Serve with more hot sauce if desired. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 59066,"Carne Adobo 6 (7 to 8-ounce) beef tenderloin steaks Recado Adobo, recipe follows Charro Beans, recipe follows 6 fresh blue corn tortillas or tostadas Salsa Molcajete, recipe follows 6 slices Chihuahua-style cheese 1/2 tablespoon black peppercorns 3 dried chipotle peppers 1/2 tablespoon coriander seeds 1/2 tablespoon cumin seeds 1/8 teaspoon ground cinnamon 2 tablespoons kosher salt 3 tablespoons olive oil 1/2 cup diced applewood smoked bacon 3/4 cup diced white onion 3 tablespoons sliced garlic 3 cups ham stock 1 fresh bay leaf 1 sprig fresh thyme 1 cup rinsed and cooked black beans 1 cup cooked red kidney beans 1 cup cooked flageolet beans 1 cup plus 1 more cup cooked white beans 1 cup diced fresh tomatoes 1/4 cup sliced Spanish chorizo
1/2 cup spinach 8 squash blossoms, cut in 1/2 3 tablespoons sliced jalapeno peppers 1 tablespoon chopped cilantro leaves 1 tablespoon chopped Mexican marigold Salt and freshly ground pepper 4 cloves garlic, in the husk 8 Roma tomatoes 2 red onions, cut in 1/2 to make 2 rounds 2 jalapeno peppers 6 tomatillos 3 tablespoons chopped fresh cilantro 2 to 4 key limes, juiced Kosher salt Instructions: Preheat a clean grill to a medium-high temperature (preferably a charcoal or wood grill).
Season the steaks with the Recado Adobo, and place them on the hot grill. Grill the steaks to your desired degree of doneness, about 4 to 5 minutes on each side for medium-rare.
Position a rack several inches from the broiler, and preheat the broiler. Place a bed of the beans in the center of each ovenproof plate. Top the beans with a tortilla, and then place the steak on top. Add the salsa and a slice of cheese over each steak. Place the plates under the broiler, just long enough to melt the cheese. Serve immediately.
If you don\u2019t have a broiler or a plate that can withstand the high temperature, or if you prefer to complete the dish outside on the grill, then about 2 minutes before the steaks are done, top them with the salsa and cheese while they are on the grill. Cover the grill to melt the cheese. Toast all of the dried spices in a dry skillet over medium-low heat until fragrant, about 1 to 2 minutes. Remove from heat and let cool. Then grind cooled spices in a spice grinder or molcajete. Stir in the salt and olive oil, and combine thoroughly. Render the bacon in a large stockpot over medium heat until browned. Then add the onion and garlic, and cook until tender, about 3 to 5 minutes. Add the stock, bay leaf, and thyme, plus 1 cup each of all the beans, and bring to a simmer. In a blender, puree the remaining 1 cup of white beans and the tomato until smooth, and then add them to the pot of beans. Then add the chorizo, spinach, squash blossoms, jalapenos, cilantro, and marigold, and stir to combine. Season, to taste, with salt and pepper. Toast the garlic over medium heat, preferably over a charcoal grill. Continue toasting until tender all of the way through, and then peel the husks off. On the grill, char the tomatoes, onions, jalapenos, and tomatillos until their skins are blistered completely. Remove all of the skins from all of the grilled vegetables, and then cut the stems off the jalapenos. Puree all of the grilled vegetables in a blender. Alternatively, use an immersion blender to puree. Pour salsa into a bowl, and season, to taste, with chopped cilantro, lime juice, and salt.
This salsa can be adjusted depending on the desired flavor. You can substitute chipotle peppers for the jalapenos, etc. ","[Pinot Noir, Garnacha, Tempranillo, Barbera]" 59067,"Prime Rib Au Jus 1 (4 to 5-pound) beef rib roast 5 cloves garlic, slivered 1/4 cup peppercorn and garlic marinade (recommended: McCormick's) 2 tablespoons spicy brown mustard Salt and freshly ground black pepper 2 teaspoons Worcestershire sauce 1/2 cup red wine 1 cup beef broth Instructions: Preheat the oven to 350 degrees F. Using a paring knife make small slits into roast about 3-inches apart and press the garlic slivers into the slits. Using a pastry brush, coat the entire roast with the mustard. Sprinkle on the peppercorn and garlic marinade to completely cover the roast. Place on a rack in a roasting pan and cook until the thermometer inserted into the center reads 130 degrees F. Remove the roast from the oven, cover with foil and allow to rest for 10 to 15 minutes. To make the Au Jus: Place the roasting pan over stovetop burners on medium low. Whisk in the worcestershire sauce and wine and scrape up the little brown bits from the bottom of the roasting pan. Reduce slightly and add the broth. Bring to a simmer and reduce slightly. Serve along with the sliced prime rib. ","[Cabernet Sauvignon, Merlot, Malbec, Pinot Noir]" 59068,"German Chocolate Cake With Coconut-Pecan Cajeta Frosting 12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature, plus more for the pans 2 1/4 cups all-purpose flour 3 teaspoons baking powder 3/4 teaspoon baking soda 3/4 teaspoon salt 1 cup plus 2 tablespoons unsweetened Dutch-process cocoa powder 1 1/2 cups firmly packed light muscovado sugar 1 1/2 cups granulated sugar 1 1/2 cups strong brewed black coffee, at room temperature 1 1/2 cups buttermilk 3 large eggs 2 teaspoons pure vanilla extract 1 3/4 cups whole milk 1 3/4 cups unsweetened coconut milk 1 cup goat's milk or additional whole milk 3/4 cup plus 1 tablespoon granulated sugar Seeds scraped from 1/2 vanilla bean 2 tablespoons light corn syrup 2 tablespoons unsalted butter, cut into small pieces, cold 1/2 teaspoon pure vanilla extract 1/8 teaspoon salt 2 teaspoons coconut rum (optional) 1 1/4 cups coarsely chopped pecans, toasted 1 1/4 cups sweetened shredded coconut, toasted 1 cup heavy cream 8 ounces bittersweet chocolate, finely chopped 2 tablespoons light corn syrup 1/2 cup sweetened shredded coconut, toasted, for garnish 1/4 cup chopped pecans, toasted, for garnish Coconut Whipped Cream, for serving Instructions: Make the cake: Position a rack in the center of the oven and preheat to 325 degrees F. Butter two 9-inch-round cake pans and line the bottoms with parchment paper. Whisk the flour, baking powder, baking soda and salt together in a medium bowl. Melt the 12 tablespoons butter in a medium saucepan over medium heat. Whisk in the cocoa powder and cook for 1 minute. Remove from the heat, add the muscovado and granulated sugars and whisk until the sugar has dissolved. Add the coffee, buttermilk, eggs and vanilla extract and continue whisking until smooth and just combined. Add the dry ingredients and stir until the batter is smooth. Divide the batter evenly between the prepared cake pans and bake until a toothpick inserted into the center comes out with a few moist crumbs attached, 40 to 45 minutes. Let the cakes cool in the pans on a wire rack for 20 minutes. Invert the cakes onto the wire rack and let cool at least 1 hour before frosting. Make the frosting: Combine the whole milk, coconut milk and goat's milk in a small saucepan and bring to a simmer over low heat. Keep warm while you prepare the caramel. Combine the sugar and 1/4 cup water in a medium saucepan over high heat and cook without stirring until a deep amber color, 8 to 10 minutes. Slowly and carefully whisk in the warm milk mixture and continue whisking until smooth. Add the vanilla seeds and corn syrup. Bring to a boil, reduce the heat to medium and cook, stirring occasionally with a wooden spoon, until the sauce is reduced by half and the consistency of a caramel sauce, about 55 minutes. Remove from the heat and whisk in the butter, vanilla extract, salt and rum (if using). Transfer the sauce to a medium bowl and stir in the pecans and shredded coconut. Let the frosting cool to room temperature, stirring it occasionally, before frosting the cake. To assemble the cake, slice each cake in half horizontally. Place 1 cake layer on a cake round and spread one-third of the frosting evenly over the top. Repeat to make 3 layers, then top with the remaining cake layer, top-side up. Make the ganache: Bring the cream to a simmer in a small saucepan. Put the chocolate in a medium heatproof bowl, add the hot cream and the corn syrup and let sit for 30 seconds. Gently whisk until smooth. Let sit at room temperature for 10 minutes. Set the cake on a wire rack placed over a rimmed baking sheet. Pour the chocolate ganache over the cake, letting the excess drip down the sides. Sprinkle the top with toasted coconut and pecans. Let sit at room temperature for at least 30 minutes and up to 4 hours before slicing. Slice the cake and top with a dollop of Coconut Whipped Cream. ","[Chardonnay, Pinot Grigio, Riesling, Gewrztraminer]" 59069,"Smoked Chicken 1 (3 to 4-pound) chicken 1 tablespoon vegetable oil 3 tablespoons BBQ Dry Rub seasoning blend 1 tablespoon chipotle pepper powder 1/2 tablespoon lemon pepper Sweet and Smoky BBQ sauce, recipe follows 1/2 cup BBQ sauce (original recipe) 1 tablespoon apple cider 1 teaspoon chipotle pepper powder 2 tablespoons honey Instructions: Preheat outdoor smoker to approximately 225 degrees F. Rinse chicken with cold water and pat dry. Combine oil, BBQ rub, chipotle powder and lemon pepper in a small bowl. Use a brush to coat the entire chicken in the mixture. Place chicken in the smoker and smoke until internal temperature of chicken reaches 180 degrees F on an instant-read thermometer, about 3 hours. Brush with BBQ just before serving, if desired. In a small saucepan, combine all ingredients and bring to a simmer for flavors to combine. ","[Malbec, Zinfandel, Syrah, Tempranillo]" 59070,"S'mores Cake Nonstick baking spray, for pans 1 cup unsalted butter, softened 2 1/2 cups granulated sugar 4 large eggs 1 teaspoon baking soda 1 1/2 teaspoons baking powder 1 teaspoon salt 1 cup brewed hot coffee or hot water 1 cup buttermilk 1 cup dark cocoa powder 3 cups all-purpose flour (see Cook's Note) Three 8-ounce packages cream cheese, at room temperature Three 7-ounce jars marshmallow cream 12 ounces semisweet chocolate, chopped 1 cup heavy cream 1/4 cup cold water 1/3 cup granulated sugar 1 tablespoon meringue powder 1 cup graham cracker crumbs Three 1.55-ounce milk chocolate bars 4 to 6 jumbo marshmallows 2 graham crackers Instructions: For the cakes: Preheat the oven to 350 degrees F. Coat five 7-inch cake pans with baking spray. Combine the butter and sugar in the bowl of an electric mixer and beat until light and fluffy. Add the eggs, one at a time, beating well after each addition. Add the baking soda, baking powder and salt; mix well.
In a large glass measuring cup with a spout, combine the hot coffee, buttermilk and dark cocoa powder and whisk until no lumps remain. Add 1 cup of flour at a time to the creamed butter mixture, alternating with additions of the coffee mixture, beginning and ending with flour. Scrape down the sides of the bowl and mix just until combined.
Divide the batter between the prepared cake pans. Bake until a toothpick inserted near the center of the cakes comes out clean, 30 to 35 minutes. Cool the layers in the pans for 5 minutes, then turn the cakes out onto wire racks to cool completely.
For the marshmallow filling: Combine the cream cheese and marshmallow cream in the bowl of an electric mixer. Mix on high speed until well combined. Transfer to a bowl and chill until firm but spreadable, about 2 hours.
For the ganache frosting: Combine the chocolate and heavy cream in a microwave-safe bowl. Microwave on high power until the mixture is steaming but not boiling, about 1 minute. Allow the mixture to stand for 1 minute, then whisk together until smooth and shiny. Cover the bowl with plastic wrap and chill until thick and spreadable, about 1 hour.
For the meringue frosting: Combine the cold water, half of the sugar and the meringue powder in the bowl of an electric mixer. Beat for 5 minutes. Gradually add the remaining sugar and beat until thick and fluffy. Transfer the frosting to a piping bag fitted with a large French star decorating tip.
For assembly: Place a cake layer on a cake server and top with an even layer of marshmallow frosting. Continue to stack and frost until all of the cake layers are used; leave the top layer bare. Chill the cake until the filling is set, about 30 minutes. Cover the chilled cake with a thin layer of chocolate ganache; reserve leftover ganache for later use. Pat graham crackers over the bottom half of the cake with your hands. Break the chocolate bars into pieces and use leftover ganache to attach pieces of the chocolate bars around the bottom edge of the cake, spacing and staggering them about 1/2 inch to 1 inch apart.
Place the marshmallows in a medium microwave-safe bowl. Microwave until hot and well puffed, 30 seconds to 1 minute. Stir briefly and then let sit until cool enough to handle, about 1 minute. Scoop up some of the marshmallow with your fingers (use gloves for easy cleanup) and stretch the marshmallow around the edges and over the top of the cake. Repeat as many times as desired. If the marshmallow begins to set, reheat it for 30 seconds.
Pipe large stars of meringue frosting around the top edge of the cake; also pipe one big swirl on the top center of the cake. Use a chef's torch to toast the meringue. Insert one corner of each of the graham crackers into the middle swirl of toasted frosting so they stand upright, staggering them slightly.
Serve the cake immediately or refrigerate it until ready to serve.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 59071,"Curry Dip 2 cups whole milk yogurt 1 tablespoon vegetable oil, like soy, peanut, or corn 1 large clove garlic, minced 1 tablespoon Madras curry powder 1/2 cup prepared mayonnaise 2 tablespoons sweet mango chutney, finely chopped 1 scallion (white and green), thinly sliced 2 dashes hot sauce, or to taste 1 teaspoon freshly squeezed lime juice 1 tablespoon finely chopped fresh coriander (cilantro) Kosher salt and freshly ground pepper Instructions: Drain the yogurt in a coffee filter or cheese cloth-lined sieve, set over a bowl, until thickened to about 1 cup, about 2 hours.
Heat the oil in a small skillet over medium heat. Add the garlic and cook, stirring, until fragrant, about 2 minutes. Add the curry and cook, stirring, until fragrant about 30 seconds more. Set aside to cool.
In a bowl, combine the drained yogurt, curry mixture, mayonnaise, chutney, scallion, hot sauce, lime juice, and coriander.
Season with salt and pepper, to taste. Serve with vegetables, crackers, or chips. ","[Chardonnay, Sauvignon Blanc, Riesling, Chenin Blanc]" 59072,"Beatty's Chocolate Cake Butter, for greasing the pans 1 3/4 cups all-purpose flour, plus more for pans 2 cups sugar 3/4 cups good cocoa powder 2 teaspoons baking soda 1 teaspoon baking powder 1 teaspoon kosher salt 1 cup buttermilk, shaken 1/2 cup vegetable oil 2 extra-large eggs, at room temperature 1 teaspoon pure vanilla extract 1 cup freshly brewed hot coffee Chocolate Buttercream Frosting, recipe follows 6 ounces good semisweet chocolate (recommended: Callebaut) 1/2 pound (2 sticks) unsalted butter, at room temperature 1 extra-large egg yolk, at room temperature 1 teaspoon pure vanilla extract 1 1/4 cups sifted confectioners' sugar 1 tablespoon instant coffee powder Instructions: Preheat the oven to 350 degrees F. Butter two 8-inch x 2-inch round cake pans. Line with parchment paper, then butter and flour the pans. Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl of an electric mixer fitted with a paddle attachment and mix on low speed until combined. In another bowl, combine the buttermilk, oil, eggs, and vanilla. With the mixer on low speed, slowly add the wet ingredients to the dry. With mixer still on low, add the coffee and stir just to combine, scraping the bottom of the bowl with a rubber spatula. Pour the batter into the prepared pans and bake for 35 to 40 minutes, until a cake tester comes out clean. Cool in the pans for 30 minutes, then turn them out onto a cooling rack and cool completely. Place 1 layer, flat side up, on a flat plate or cake pedestal. With a knife or offset spatula, spread the top with frosting. Place the second layer on top, rounded side up, and spread the frosting evenly on the top and sides of the cake. Chop the chocolate and place it in a heat-proof bowl set over a pan of simmering water. Stir until just melted and set aside until cooled to room temperature. In the bowl of an electric mixer fitted with a paddle attachment, beat the butter on medium-high speed until light yellow and fluffy, about 3 minutes. Add the egg yolk and vanilla and continue beating for 3 minutes. Turn the mixer to low, gradually add the confectioners' sugar, then beat at medium speed, scraping down the bowl as necessary, until smooth and creamy. Dissolve the coffee powder in 2 teaspoons of the hottest tap water. On low speed, add the chocolate and coffee to the butter mixture and mix until blended. Don't whip! Spread immediately on the cooled cake. ","[Merlot, Cabernet Sauvignon, Pinotage, Zinfandel]

" 59073,"Sweet-and-Sour Shrimp Rice Bowls 1 12- to 13-ounce chopped salad kit with sesame dressing 2 tablespoons ketchup 1 teaspoon chili-garlic sauce 4 teaspoons vegetable oil 1 1/2 cups cooked long-grain white rice, chilled 1 teaspoon toasted sesame oil Kosher salt and freshly ground pepper 8 ounces large shrimp, peeled and deveined Instructions: Whisk the dressing from the salad kit with the ketchup and chili-garlic sauce in a small bowl; set aside. Heat 2 teaspoons vegetable oil in a large nonstick skillet over medium-high heat. Add the vegetables from the salad kit and cook, stirring, until just starting to soften, about 30 seconds. Add the rice, breaking up any large clumps, then add the sesame oil. Cook, stirring, until the rice is warmed through, 2 to 3 minutes. Season with salt and pepper. Divide between 2 shallow bowls.
Wipe out the skillet. Add the remaining 2 teaspoons vegetable oil and heat over medium-high heat. Add the shrimp in a single layer and season with salt and pepper. Cook until lightly browned but not cooked through, about 1 minute per side. Add the dressing mixture and simmer, stirring, until the shrimp is cooked through, about 30 seconds, thinning with water, if needed. Spoon over the rice mixture and sprinkle with the salad kit toppings. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 59074,"Spinach Salad with Goat Cheese and Walnuts 1 tablespoon red wine vinegar 1 tablespoon minced shallot or red onion 2 teaspoons Dijon mustard 1/4 teaspoon kosher salt Freshly ground black pepper 3 tablespoons quality walnut oil, (see Cook's Note) 8 cups baby spinach leaves, stems trimmed, washed, and dried 1/2 cup whole or chopped toasted walnuts 1/3 cup crumbled goat cheese Instructions: In a small bowl, combine the vinegar, shallot, mustard, salt, and pepper. Gradually whisk in the oil to make a creamy dressing. Put all but a large handful of the spinach in a large bowl. Toss with most of the dressing. Add remaining spinach and continue tossing until well coated. Serve immediately topped with goat cheese and walnuts. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 59075,"7-Layer Pasta Salad Kosher salt 8 ounces farfalle (about 2 cups) 2 stalks broccoli, cut into florets 1/2 cup mayonnaise 1/2 cup buttermilk 1/4 cup plus 1 tablespoon chopped fresh chives 1/4 cup chopped fresh parsley Juice of 1 lime Freshly ground black pepper 2 avocados, diced One 12-ounce piece deli ham, diced (about 2 cups) 8 ounces yellow Cheddar cheese, shredded 1 small head romaine lettuce, sliced 2 tomatoes, diced Instructions: Bring a large pot of salted water to a boil. Add the pasta and cook until al dente (about 2 minutes less than the label directs), adding the broccoli during the last 4 minutes of cooking. Drain the pasta and broccoli and rinse under cool water; shake off the excess. Remove the broccoli and pat dry. Whisk the mayonnaise, buttermilk, 1/4 cup chives, the parsley, half of the lime juice, 1/4 teaspoon salt, and pepper to taste. Toss the pasta and a few tablespoons of the dressing in a medium bowl. Assemble the salad: Toss the avocados with the remaining lime juice in a large glass serving bowl and season with salt; arrange in an even layer. Top with layers of the ham, broccoli, pasta, cheese, lettuce and tomatoes. Drizzle some of the remaining dressing on top and sprinkle with the remaining 1 tablespoon chives, or cover and refrigerate the salad and dressing separately up to 6 hours. (Bring to room temperature before serving.) ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 59076,"Churros 1/2 cup butter 1 cup water 1/4 teaspoon salt 2 limes, zested 1 cup all-purpose flour 3 eggs, beaten Vegetable oil, for frying 1/2 cup sugar 2 teaspoons ground cinnamon Instructions: In a large saucepan over medium heat, melt butter with water, salt and zest of 1 lime. Bring to a simmer and then slowly whisk in flour. Remove from heat and keep whisking until mixture forms a ball and breaks away from the sides of the pan. Slowly add eggs in thirds. Spoon batter into a pastry bag fitted with a large star tip and refrigerate 15 minutes. Meanwhile, fill a large saucepan 2/3 full with vegetable oil and heat to 350 degrees F. Remove batter from refrigerator and slowly squeeze 3-inch long strips of batter into the oil. Fry in batches, until golden brown, 5 to 6 minutes, flipping halfway through. Drain churros on paper towels. In a paper bag, add sugar, cinnamon and remaining zest. Once churros have cooled slightly, in batches, toss churros in bag and shake to coat with cinnamon sugar. Serve warm. ","[Rioja, Tempranillo, Garnacha, Barbera]" 59077,"Crispy Rice Baseball Treats 2 tablespoons unsalted butter, plus more for the pan One 12-ounce bag marshmallows
6 cups chocolate-flavored crispy rice cereal
Vegetable oil, for your hands and the cookie cutter
1 cup white candy melts
About 2 teaspoons shortening or paramount crystals
1 tube red decorating icing
Instructions: Butter a 9-by-13-inch baking pan, line the bottom with parchment paper and butter the parchment. Put the marshmallows and butter in a large pot and warm over medium heat, stirring, until completely melted. Add the rice cereal and stir until completely coated. Pour the mixture into the prepared baking pan. Lightly oil your hands or a little square of plastic wrap and press and smooth the cereal evenly into the dish. Cool until set, but not totally dry, about 30 minutes. Lightly oil a sheet of parchment paper and turn the block of crispy treats out onto it. Oil a baseball glove-shaped cookie cutter (about 4 inches wide) and cut out 6 baseball gloves, oiling the cookie cutter between each. Gather some of the scraps and make 6 baseballs, about 1 1/2 inches in diameter. Put the candy melts in a small bowl and melt them in the microwave in 30-second intervals at 30-percent power until thoroughly melted and smooth. Add the shortening (or paramount crystals) a little bit at a time until slightly thinned to a nice coating consistency. Coat the balls in the candy melts and let stand until completely set, about 20 minutes. Fit a #2 or 3 pastry tip into a small pastry bag and fill the bag with the red decorating icing. Pipe a red line in an elongated semicircle shape similar to the lines of a baseball onto each ball. Then pipe small, crosswise lines along the semicircle to represent the stitching on a baseball. Dab a little of the candy melt on the bottom of the balls, then press them lightly into the center of the gloves. Let stand until dry and set. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 59078,"Kardea's Gullah Style Shrimp and Grits 4 strips bacon 1 medium onion, chopped
1 pound medium uncooked wild shrimp, peeled and deveined
Sea salt and freshly ground black pepper 1/2 cup all-purpose flour, plus more as needed
1 tablespoon garlic powder, plus more if needed
1/4 cup canola or vegetable oil, plus more if needed 1 cup hot water
2 cups quick-cooking grits, prepared according to package instructions
1/2 cup green onions sliced on a bias
Instructions: Heat a heavy-bottomed skillet (preferably cast-iron) over medium-high heat. Add the bacon and cook until crispy. Remove and set aside, reserving the drippings. Add the onions to the skillet and cook on medium-low, stirring, until slightly tender and the skillet has browned bits, about 3 minutes. Meanwhile, sprinkle the uncooked shrimp with a few pinches of salt and pepper in a large bowl, then sprinkle with 1/4 cup flour and the garlic powder and toss. Set aside. Turn the skillet up to medium-high heat and add the canola oil. Test the oil temperature by dropping in a dab of flour. When it sizzles, add the remaining 1/4 cup flour. Brown the flour and onions, adding more oil if too dry, until slightly dark brown. Add the shrimp and bacon, breaking the bacon into small pieces, and stir with a wooden spoon. Slowly whisk in the hot water and bring to a slight boil, then stir and reduce the heat to a simmer until the gravy thickens and browns, 5 to 10 minutes. Taste the gravy and add more salt, pepper or garlic powder if needed. Serve the shrimp over the prepared grits topped with green onions. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 59079,"Cranberry Glazed Sticky Chicken Wings 2 pounds chicken wings 1 tablespoon vegetable oil Kosher salt and freshly ground black pepper 8 ounces frozen cranberries, thawed 1/2 cup Asian sweet cl sauce, such as Mae Ploy 3 scallions, chopped (save the greens from 1 scallion for garnish) Instructions: Preheat the broiler to high with an oven rack set about 4 inches from the heat source. Remove the tips of the wings and discard or save for making stock. Use kitchen shears or a knife to separate the wings at the joint. Toss the chicken wings and vegetable oil on a baking sheet until well coated. Sprinkle with salt and a few grinds of pepper. Broil the wings until the skin starts to crisp and brown, about 12 minutes. Remove the pan from the oven and flip the wings over. Broil the other side until crisp and golden brown, about 8 minutes more. Meanwhile, put the cranberries in a food processor and pulse until you have small pieces. Add them to a medium skillet with the sweet chili sauce and 3/4 cup water. Add all of the scallion whites and 2 of the scallion greens. Bring to a boil, reduce the heat and simmer until thickened, about 3 minutes. Strain into a medium bowl, pressing to get as much liquid through as possible. Return the liquid to the skillet and simmer until thick and shiny, like a glaze. Remove the wings and check for doneness; if a knife inserted into the meat closest to the bone is no longer pink, it's done. Toss the wings in the sauce bowl until well coated, return to the baking sheet and broil until the glaze turns shiny and the skin has blistered spots of char, 1 to 3 minutes. Check the wings every minute at this stage to ensure the glaze does not burn. If your glaze is not sticking as well as you would like, apply the glaze with a pastry brush. Sprinkle the remaining scallion greens over the top of the wings. Serve while hot. ","[Chardonnay, Sauvignon Blanc, Riesling, GSM]" 59080,"Edible Holiday Cookie Plate One 17.5-ounce box sugar cookie mix (plus required ingredients for making drop cookies) 1/4 cup all-purpose flour, plus more for dusting Nonstick cooking spray, for the plates 55 to 60 starlight peppermint candies, unwrapped Instructions: Whisk the cookie mix and flour together in a medium bowl. Prepare the cookie dough according to the package directions for drop cookies. Divide the dough into 2 pieces and flatten into discs. Wrap each disc in plastic wrap and chill for 30 minutes. Position oven racks in the top and bottom thirds of the oven and preheat to 350 degrees F. Spray two 10-inch ovensafe rimmed plates with nonstick cooking spray and dust with flour; set aside.
Put one dough disc on a 12-inch-long piece of parchment and use a rolling pin to roll it to fit one of the plates. Gently place the plate face-down on the dough and trim any excess dough. Slide your hand under the parchment and, with your other hand holding the plate, flip it so the dough is now on the plate. Center the dough on the plate and peel off the parchment. Working from the center of the plate, gently press the dough down with the bottom of a 1/4-cup metal measuring cup to push out any air below the dough. Repeat with the second piece of dough and plate.
Place each plate on a baking sheet and bake until the cookie plates are slightly golden, about 12 minutes. Carefully remove from the oven and press the middle of the cookie plates again with the measuring cup to flatten. Place 1 peppermint candy in the center of each cookie plate and surround with 6 more candies. Use the remaining candies to line the circumference of the outer rim of the plates, placing them 1/4 inch inside the rim and leaving 1/8 inch between them so they can melt together. Place back in the oven, switching the positions of the baking sheets, and bake until the outer rims of the cookie plates are golden brown and the centers have just started to barely brown, about 4 minutes.
Transfer to a cooling rack to cool 5 minutes. Run a paring knife between the outer rims of the plates and the cookie plates to help release the cookie plates while they cool. Cool completely at room temperature, about 2 1/2 hours. Carefully remove the cookie plates. Serve topped with your favorite holiday cookies.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 59081,"Chocolate Strawberry Mousse Cake 2 pints strawberries, stems removed 16 ounces semisweet chocolate, broken into 1/2-ounce pieces 4 ounces white chocolate, broken into 1/2-ounce pieces 6 egg whites 2 tablespoons granulated sugar 1 cup heavy cream Semisweet Chocolate Ganache, recipe follows 1/2 pound unsalted butter (2 tablespoons melted) 8 ounces semisweet chocolate, broken into 1/2-ounce pieces 8 egg yolks 3/4 cup granulated sugar 4 egg whites 1 cup heavy cream 2 tablespoons unsalted butter 2 tablespoons granulated sugar 12 ounces semisweet chocolate, broken into 1/2 ounce pieces Instructions: Lightly coat the insides of 3 (9 by 1 1/2-inch) cake pans with melted butter. Line each pan with parchment paper, then lightly coat the parchment with more melted butter. Set aside. Preheat the oven to 325 degrees F. Heat 1-inch of water in the bottom half of a double boiler over medium heat. Place remaining butter and 8 ounces semisweet chocolate in the top half of the double boiler. Tightly cover the top with film wrap. Allow to heat for 10 to 12 minutes. Remove from heat, stir until smooth, and hold at room temperature. Place the egg yolks and 3/4 cup sugar in the bowl of an electric mixer fitted with a paddle. Beat on high until slightly thickened and lemon-colored, about 4 minutes. Scrape down the sides of the bowl and beat on high for an additional 2 minutes. While the egg yolks are beating, whisk 4 egg whites in a large stainless steel bowl until stiff but not dry, about 3 to 4 minutes. Using a rubber spatula, fold the melted chocolate mixture into the beaten egg yolk mixture. Add a quarter of the beaten egg whites and stir to incorporate, then gently fold in the remaining egg whites. Divide the batter between the prepared pans, spreading evenly, and bake in the preheated oven until a toothpick inserted in the center comes out clean, about 25 to 30 minutes. Remove the cakes from the oven and allow to cool in the pans for 15 minutes. (During baking, the surface of the cakes will form a crust; this crust will normally collapse when the cakes are removed from the oven.) Invert 1 of the cakes onto the bottom of a springform pan. Invert the other 2 cakes onto cake circles. Remove the parchment paper and refrigerate cakes for 30 minutes. To prepare the chocolate and strawberry mousse, reserve the 12 best-looking strawberries to decorate the top of the cake. In a food processor fitted with a metal blade, puree 4 ounces of strawberries (12 medium-sized berries should yield 1/2 cup of puree). Set aside until needed. Refrigerate the remaining berries until needed (that includes the 12 berries for decoration) Heat 1-inch of water in the bottom half of a double boiler over medium heat. Place 16 ounces semisweet chocolate, the white chocolate and the strawberry puree in the top half of the double boiler. Tightly cover the top with film wrap. Allow to heat for 12 to 14 minutes. Remove from the heat and stir until smooth. Transfer to a stainless steel bowl, using a rubber spatula to remove all of the melted chocolate mixture. Keep at room temperature until needed. In the bowl of an electric mixer fitted with a balloon whip, whisk the 6 egg whites on high until soft peaks form, about 2 minutes. Continue to whisk on high while gradually adding 2 tablespoons sugar. Whisk until stiff but not dry, about 30 seconds. Set aside at room temperature until needed. Using a hand-held whisk, whip the heavy cream in a well-chilled stainless steel bowl until stiff. Fold a quarter of the egg whites into the melted chocolate mixture, then fold in the whipped cream. Now fold in the remaining egg whites. Set aside at room temperature until needed. Assemble the springform pan. Spread 1/2 cup of chocolate strawberry mousse onto the cake layer in the assembled springform pan. Arrange 1/2 the amount of reserved strawberries (not including the 12 for decoration), stem side down, into the mousse. The berries should be arranged in 2 rings: the first ring being 3/4-inch from the outside edge of the cake, and the second, inside ring, 3/4-inch away from the first. Distribute 3 cups of mousse over the berries, being careful to keep the berries in position. Holding the pan by the top rim, gently but firmly tap the bottom of the pan 2 to 3 times on your work surface (this will eliminate air pockets). Position a cake layer on top of the mousse, then repeat the process used on the first cake layer (1/2 cup mousse, remaining strawberries, and 3 more cups mousse). Top the mousse with the remaining cake layer and gently press into position. Refrigerate the cake for 2 hours (do not freeze). Refrigerate 1 cup of Semisweet Chocolate Ganache for at least 1 hour. Keep the remaining ganache at room temperature until needed. Remove the sides from the springform pan (do not remove the bottom of the pan from the cake; this will make it easier to handle later). Use a cake spatula to smooth and fill in the sides of the cake with 2 to 3 tablespoons of room-temperature ganache. Evenly spread the remaining amount of this ganache over the top and sides of the cake. Refrigerate the cake for 1 hour. Transfer the chilled cup of ganache to a pastry bag fitted with a large-sized star tip. Remove the cake from the refrigerator. Pipe a circle of 12 evenly spaced stars along the outside edge of the top of the cake. Place a strawberry, stem side down, into each ganache star. Refrigerate the cake for 30 minutes. Cut the cake with a serrated slicer, heating the blade of the slicer under hot running water before making each slice. Allow the slices to come to room temperature for 20 to 30 minutes before serving. Heat the heavy cream, butter, and sugar in a 2 1/2-quart saucepan over medium-high heat. When hot, stir to dissolve the sugar. Bring the mixture to a boil. Place the chocolate in a stainless steel bowl. Pour the boiling cream over the chocolate and allow to stand for 5 minutes. Stir until smooth. Allow to cool to room temperature. Yield: 2 cups ","[Pinot Noir, Barolo, Tempranillo, GSM Blend]" 59082,"Fruity Spinach Salad 1/3 lb. spinach leaves, washed 1/2 pt. fresh strawberries, sliced 1 kiwi, sliced 1 Tbsp. slivered almonds 1 tsp. Mrs. Dash? Lemon Pepper 1 Tbsp. SugarTwin? Granulated White 2 Tbsp. vegetable oil 2 Tbsp. rice vinegar Instructions:

1. Place salad ingredients in attractive bowl.
2. Make dressing by mixing remaining ingredients together.
3. Toss spinach with dressing and serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 59083,"Coca Cola Cake 2 cups flour 2 cups sugar 1 cup plus 1/2 cup butter or margarine 3 tablespoons plus 3 tablespoons cocoa 1 cup plus 6 tablespoons Coca-Cola 1/2 cup buttermilk 2 eggs 1 tablespoon baking soda 1 tablespoon vanilla 1 1/2 cup miniature marshmallows 3 cups powdered sugar Instructions: Preheat oven to 350 degrees. Combine flour and sugar in large bowl. In small saucepan, heat 1 cup butter, 3 tablespoons cocoa and 1 cup Coca-Cola. Bring to simmer and then pour over flour mixture. Stir well. Add buttermilk, eggs, baking soda and vanilla. Mix. Add marshmallows. Pour into 9x13 pan for 35 minutes. To make the frosting, in a saucepan combine 1/2 cup butter, 6 tablespoons Coca-Cola, and 3 tablespoons cocoa. Bring to a boil. Pour over bowl with powdered sugar. Beat well. Spread evenly over warm cake. Let cool. Serve. ","[Merlot, Cabernet Sauvignon, Malbec, Zinfandel]" 59084,"Sausage and White Bean-Stuffed Spaghetti Squash 1 large spaghetti squash (about 3 pounds) Kosher salt
   2 tablespoons olive oil 8 ounces sweet Italian sausage, casing removed and crumbled 1 pint cherry tomatoes, halved 2 teaspoons fresh thyme leaves, chopped 1/4 teaspoon red pepper flakes, plus more for serving, optional 2 cloves garlic, thinly sliced 1/2 cup dry white wine 1/2 cup heavy cream One 15.5-ounce can white beans, drained and rinsed One 5-ounce package baby spinach 2 tablespoons grated Parmesan Instructions: Preheat the oven to 425 degrees F. Cut the squash in half lengthwise using a serrated knife and remove the seeds with a spoon. Brush the flesh of both halves with 1 teaspoon oil and season with 1/2 teaspoon salt and a few grinds of pepper. Put the halves flesh-side down on a baking sheet and cook until tender, the flesh can easily be flaked with a fork and the edges just turn brown, about 45 minutes. Separate the strands of squash by scraping the flesh with a fork. Leave the scraped strands inside the squash. Meanwhile, heat the remaining oil in a large skillet over medium-high heat. Add the sausage and cook, breaking it up with a wooden spoon and taking care to keep some larger chunks, until it just starts to brown and crisp up, 5 to 6 minutes. Add the tomatoes, thyme, red pepper flakes and garlic and cook, stirring, until just fragrant, about 1 minute. Pour in the wine and cook until reduced by half, 2 to 3 minutes. Add the heavy cream and 1 teaspoon salt and bring to a boil. Lower the heat to medium and simmer until the sauce reduces by half, 3 to 4 minutes. Add the white beans and spinach to the skillet and cook, stirring frequently, until the spinach just wilts and is still vibrant green, 1 to 2 minutes.
   Divide the sausage mixture between the 2 squash halves and mix with the squash strands until well combined. Sprinkle each squash half with 1 tablespoon Parmesan and serve with more red pepper flakes, if using.
   ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]

" 59085,"Pat's \Old School\ Onion Rings Peanut oil, for deep-frying 2 medium Vidalia onions 2 cups buttermilk 1/4 teaspoon hot sauce 1 egg, beaten 1 cup all-purpose flour 1 cup cornmeal 2 teaspoons seasoned salt 1/4 teaspoon cayenne Salt Instructions: Preheat vegetable oil in a deep-fryer to 375 degrees F. Slice the onions into 3/4-inch rings and separate. Add the buttermilk, hot sauce, and egg to a large casserole dish and whisk to combine. Stir in the onion slices and allow to soak for 3 to 5 minutes. Put the flour and cornmeal in a large brown paper bag and season with the season salt and cayenne. Add the onion rings, to the paper bag in batches, and shake until they are covered with the flour mixture. Make sure to get rid of the excess buttermilk before adding to the bag. Add the onions in batches to the hot oil, being careful not to overcrowd the fryer. Fry until golden brown, about 2 minutes. Transfer to a serving platter and season with salt when they come out of the hot oil. ","[Chardonnay, Sauvignon Blanc, Riesling, Zinfandel]" 59086,"Grilled Tomato and Soppressata Bread 1 baguette (about 22-inches long), sliced in half lengthwise 1 tablespoon extra-virgin olive oil, plus more for brushing Kosher salt 2 ounces thinly sliced soppressata 1 large clove garlic, halved 1 large ripe tomato, halved 1/2 small bunch mint, leaves roughly chopped 1/2 small bunch parsley, leaves roughly chopped 1 teaspoon red wine vinegar Instructions: Preheat an outdoor grill for cooking over medium-high heat. Brush the cut-side of each baguette half generously with olive oil and sprinkle with salt. Grill until charred and nicely toasted, about 5 minutes. Remove from the heat and set aside. Grill the soppressata until it blisters and curls slightly, 1 to 2 minutes per side. Rub the cut-side of the garlic halves over the cut-side of the grilled bread. Then do the same with the tomato halves, pressing firmly until only the tomato skins are left. Cut both the grilled soppressata and tomato skins into bite-size pieces and transfer to a medium bowl. Add the, mint, parsley, vinegar, remaining tablespoon olive oil and a sprinkle of salt and toss to combine. Cut each bread half on a bias into 6 even pieces. Top each piece of grilled bread with the tomato-soppressata mixture. ","[Barolo, Barbaresco, Chianti, Tempranillo]" 59087,"Momma Callie's Banana Nut Bread with Honey Butter 1 stick butter, at room temperature, plus more for loaf pan 1 1/2 cups all-purpose flour, plus more for pan 1 teaspoon baking soda 1 teaspoon baking powder 1 teaspoon salt 3 large very ripe bananas* 1 cup granulated sugar 2 large eggs 1/2 cup sour cream 1 teaspoon vanilla extract 3/4 cup chopped pecans Honey Butter, for serving, recipe follows 1 stick salted butter, softened 2 tablespoons honey Instructions: Preheat the oven to 350 degrees F and put a rack on the middle shelf. Butter and flour a 9 by 5 by 3-inch loaf pan. In a large bowl, whisk together the flour, baking soda, baking powder and salt. In a separate small bowl, mash the bananas with a wooden spoon, leaving a bit of texture. In another large bowl, use a hand electric mixer or stand mixer to cream the 1/2 cup of butter and sugar together until light and fluffy. Add the eggs, 1 at a time. Stir in the mashed bananas, sour cream and vanilla and beat until just combined. Add the dry ingredients and gently stir in pecans. Pour the batter into the pan and put on a sheet tray. Bake for 1 hour and 10 minutes. Let cool for 5 minutes in the pan then turn out onto a wire rack to finish cooling. Slice and serve with Honey Butter. Mix the butter and the honey together in a small bowl with a wooden spoon. Serve with the banana bread. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 59088,"Fruit Tart 1 sheet puff pastry, thawed Sugar, for dusting 1 Granny Smith apple, peeled, cored, and quartered 1 tablespoon lemon juice Apricot jam Instructions: Preheat oven to 400 degrees F.
Crimp seams of puff pastry together with fingertips. Dust both sides of pastry with sugar. Using a rolling pin, roll pastry in each direction to close seams. Using a sharp pizza cutter (and tracing a small plate) cut out 2 circles of pastry. Place pastry circles on a chilled sheet pan and let cool in the refrigerator for a few minutes.
Using a vegetable peeler cut wafer thin apple slices. Put apple slices in lemon-juice-spiked water.
Flip pastry circles over on the sheet pans and poke them with a fork to provide an outlet for steam. Put parchment paper on the pan underneath the pastry circles. Sprinkle pastry with sugar and arrange apple slices on top.
Bake in the middle of the oven for 15 to 20 minutes. Poke the crust; if it feels soft it needs more time in the oven.
Microwave some apricot jam for 30 seconds. Dab (don't brush) the jam on the tarts. Cool tarts at least 4 hours and seal in a resealable plastic bag. Serve at room temperature or heat in the microwave and top with ice cream. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]

" 59089,"Moroccan-Style Tilapia with Cumin, Mango and Cilantro Four 5-ounce tilapia fillets Salt and ground black pepper 2 teaspoons ground cumin 2 teaspoons ground coriander 1 tablespoon olive oil 1 ripe mango, diced 1/4 cup chopped fresh cilantro leaves Instructions: Season both sides of tilapia fillets with salt and black pepper. Rub cumin and coriander all over both sides of fillets. Heat oil in a large skillet over medium heat. Add tilapia fillets and cook 3 to 5 minutes per side, until fish is fork-tender. Meanwhile, in a small bowl, combine mango and cilantro. Top tilapia with mango mixture just before serving. ","[Riesling, Gewrztraminer, Pinot Grigio, Sauvignon Blanc]" 59090,"Jezebel's Glazed Pork Chops on Pimiento Cheese Grits with Sweet Potato Frizzles 1 (12-ounce) can cola, flat (recommended: Coke) 1/2 cup fresh or frozen/thawed peeled peach slices 2 to 4 teaspoons prepared horseradish (adjust as necessary to produce a more or less spicy glaze) Pinch freshly ground black pepper 4 cups low-sodium chicken broth 1 1/4 cups yellow quick cooking grits (recommended: Bob's Red Mill Corn Grits/Polenta) 1/2 cup heavy cream 6 tablespoons drained and chopped pimientos 1 cup grated sharp Cheddar 1 sweet potato Peanut oil, for frying Kosher salt 1/2 small Vidalia onion (or other sweet onion), peeled 1/3 cup sugar 1/3 cup plus 2 tablespoons apple cider vinegar 1/3 cup olive oil Pinch kosher salt 3 cups fresh watercress, washed and dried 6 (approximately 8-ounce) bone-in, fully cooked smoked pork chops (recommended: Smithfield) Olive oil, for brushing on chops Kosher salt and freshly ground black pepper Instructions: Begin the components of this meal by beginning with the following: Bring cola to a boil over high heat in a large wide, shallow saucepan. Bring chicken broth to a boil over high heat in a large deep pan. Bring 2-inches peanut oil to 350 degrees F in a large Dutch oven. Preparing the glaze: Once cola is boiling, continue to cook vigorously, over medium-high heat, until it's reduced to about 1/3 cup and becomes slightly syrupy, about 15 to 20 minutes. While the cola is reducing, place the peach pieces into a blender and puree. Once the cola has reduced, stir in the horseradish, peach puree, and pepper. Set aside. The glaze will have the consistency of a thin syrup. Preparing the grits: Once the chicken broth comes to a boil, slowly whisk in the grits and stir vigorously to avoid lumps. Continue to cook the grits over medium-low heat, stirring frequently, until they are soft and thick, about 10 to 15 minutes. Cover the pot and allow the grits to sit for 5 minutes. Stir in 1/4 cup cream, pimientos, and cheese, and stir to combine. Just before serving, check the consistency of the grits. Stir in the additional 1/4 cream, if necessary, to thin them out. Prepare the sweet potato frizzles: Peel and grate the sweet potato using the large holes in a box grater. Using a tea towel, squeeze as much liquid as possible from the potato. Carefully drop the dry potato shreds in the oil once it reaches 350 degrees F. Fry for about 1 minute, until crispy and lightly browned. Remove from oil, drain on paper towels, and season lightly with salt. Prepare the watercress salad: Grate the onion using a box grater. In a jar or shaker, mix the onion, sugar, vinegar, oil, and salt. Shake vigorously until blended. Just before plating the salad, drizzle about 1/4 to 1/2 cup of the dressing over the watercress and toss gently to coat. Preparing the chops: (Note the chops are fully cooked, so the preparation is to give them color, glaze them, and heat them through.) Preheat a large grill pan to medium-high heat. Brush each chop with about a tablespoon of oil, and season scantily with salt and pepper. Be cautious about oversalting the chops, since they are generally salty. Place the chops on the grill pan. Allow to sear for about 1 to 3 minutes, and then rotate the chop to get nice hash marks on the chop for another 2 to 3 minutes. Turn chops over. Cook on the other side for 3 to 4 minutes total. Reduce heat. A few minutes before serving, spoon about a teaspoon of glaze over each chop. Turn over and repeat, being careful not to burn the glaze. To serve: Place a mound of the grits on each plate. Lean a chop next to the grits. Sprinkle about a tablespoon of sweet potato atop the grits/chop. On the side of the chop, mound a serving of the dressed watercress. Drizzle a tablespoon or so of the glaze over the chop and allow it to run into the grits. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 59091,"Pho (Vietnamese Beef and Rice-Noodle Soup) 4 pounds Oxtails; cut into 1 1/2 to 2-inch pieces and trimmed of fat 3-inch piece of ginger, unpeeled 1 large onion, halved and unpeeled 1/3 cup nuoc mam (fish sauce) 8 whole star anise 5 whole cloves 3-inch cinnamon stick 1 teaspoon fennel seeds 3 bay leaves 1 pound 1/4-inch rice noodles 2 bunches scallions, sliced thin 1/2 cup tightly packed fresh cilantro leaves, roughly chopped 1/2 cup parsley, roughly chopped 1/2 cup basil, approximately, whole fresh plants (minus roots) if possible 1 1/2 cups mung bean sprouts 3 large limes, cut into wedges and seeds removed 3 large limes, cut into wedges and seeds removed
Red cl paste or sliced fresh hot chilies (optional) 3/4 pounds filet mignon, trimmed of fat and sliced very thin Instructions: Put the oxtails into a large stockpot and add enough water to cover the bones by 4 inches (about 2 gallons). Bring to a full boil and then lower the heat to a rapid simmer. Skim the scum that rises to the surface.
Meanwhile put the ginger and onion halves on a baking sheet and char them under the broiler until lightly blackened, 10 to 15 minutes. Turn them over halfway through cooking. When cool enough to handle, rinse the onion and ginger under running water, using a knife to scrape away some of the charred surface. Cut the ginger into 3 pieces and toss it and the onion halves into the simmering broth, along with 1 tablespoon salt and the fish sauce.
Put the star anise, cloves, and cinnamon stick in a small skillet and toast them on top of a stove burner over medium heat. Turn the spices a couple of times until they're slightly darkened (3 to 4 minutes) and until you smell their aroma. Put the toasted spices and fennel seeds in a small square of double thick cheesecloth and tie the bundle with a long piece of kitchen twine. Add the spice bundle and the bay leaves to the broth, tying the end of the twine to the pot handle for easy retrieval.
Let the broth simmer, uncovered, skimming occasionally. After 4 hours, remove the spice bundle, onion, bay leaves and ginger from the pot and discard. Remove the oxtails from the pot and set aside. Let the broth continue to simmer. When the meat is cool enough to handle, pull the meat from the bones. Set the meat aside and return bones to the broth. Continue simmering, uncovered, until the broth is rich and flavorful, about 1 hour. Taste the broth and add more salt or fish sauce as needed.
Meanwhile, soak the rice noodles in cold water for at least 20 minutes. Arrange the sliced scallions, cilantro, parsley, basil, bean sprouts, lime wedges, and chiles on a platter in separate piles.
Bring a large pot of water to a boil and add the drained noodles. Give the noodles a quick stir and cook until tender but firm, about 1 minute. Rice noodles can quickly become gummy, so don't let them overcook. Drain the noodles. Warm 6 large bowls by rinsing the with hot water and divide the noodles among the bowls.
Just before serving, return the broth to a full boil. Arrange the slices of raw filet and pieces of cooked oxtail meat over the noodles in each bowl. Carefully ladle the boiling broth over all; the raw beef should be submerged in the broth. Serve immediately, along with the platters of garnish. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 59092,"Cornmeal with Okra (Cou-Cou) 2 ears whole corn 5 tablespoons unsalted butter 2 cups okra, frozen or fresh 1 tablespoon extra-virgin olive oil 4 sprigs fresh thyme, leaves only 6 cups water or chicken stock Kosher salt and freshly ground black pepper 2 cups yellow corn meal Freshly ground nutmeg Instructions: Heat the oven to 350 degrees F. Put the whole ears of corn into the oven (do not shuck the corn) and cook until the outside is charred and the inside feels soft when pressed, about 30 minutes. When it is cool enough to handle, pull out the silk and remove the husk. Cut the kernels off the cob and set aside. If using frozen okra, put it into a strainer and run it under cool water for a few minutes to thaw. Remove the stems from the okra and cut them into thirds. Heat 1 tablespoon each of butter and olive oil in a skillet over medium-high heat. Cook the onion until it begins to soften, then add the corn, okra, and thyme. Cook for 1 minute and set aside. Butter a 13-inch by 9-inch pan with 1 tablespoon butter. Bring the water to a boil in a large saucepan and add 1 teaspoon salt. Gradually sprinkle in the corn meal, whisking constantly to avoid lumps. When it is all incorporated, stir in the remaining 3 tablespoons butter and the sauteed vegetables. Reduce the heat to low, season with salt, pepper, and nutmeg, to taste, and cook for 10 minutes stirring occasionally. Pour into the buttered dish and let cool. Slice the cooled cornmeal into squares and serve. You can also fry the cornmeal squares for a few minutes in butter or olive oil to make them crisp on the outside and soft on the inside. ","[Chardonnay, Sauvignon Blanc, Vermentino, Tempranillo]

" 59093,"Fire Roasted Chestnut Caramel Cookies 5 ounces whole peeled chestnuts (about 3/4 cup) 1 1/4 cups all-purpose flour 1/4 cup unsweetened cocoa powder 3/4 teaspoon baking powder 1/2 teaspoon kosher salt 1/4 teaspoon ground cinnamon 1 stick (4 ounces) unsalted butter 3/4 cup granulated sugar 1 teaspoon vanilla extract 1 large egg 3/4 cup granulated sugar 3 tablespoons heavy cream 3 tablespoons unsalted butter Flaky sea salt, such as Maldon, for sprinkling Instructions: For the fire roasted chestnuts: (Broiler Method) Preheat the broiler on your stove. Slice the chestnuts about 1/4 inch thick and place in a single layer on a baking sheet. Place under the broiler for 5 minutes. Transfer the chestnuts to a plate and allow to cool fully to room temperature. Rough chop the chestnuts and set aside. (Outdoor Method) Build a safe outdoor fire using lump charcoal. Be sure to keep a fire extinguisher close at hand. Wrap the chestnuts in heavy-duty foil so that they can move freely inside the foil pouch. Using a chopstick tip, poke three holes in both sides of the foil packet. Place the foil packet in the fire for 4 minutes. Flip and cook for another 3 minutes. Using tongs, remove the pouch from the fire and allow to cool to room temperature, approximately 30 minutes. Rough chop the chestnuts and set aside.
For the cookies: Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper.
Add the flour, cocoa, baking powder, salt and cinnamon to a sieve with a large dry bowl under it. Sift the ingredients together into the bowl, and then add the chestnuts and set aside. In a stand mixer with a paddle attachment, cream together the butter and sugar on medium speed until the mixture becomes pale yellow and well combined. Add the vanilla and egg and mix until combined, approximately 30 seconds.
Slowly add the dry ingredients from the bowl into the stand mixer on the lowest possible speed. Once the mixture starts to come together, gradually increase the speed to medium until it forms a dough-like ball. Form 20 even-sized balls and place them on the prepared baking sheets.
Bake for 15 minutes, and then transfer to a cooling rack with a sheet of parchment paper under the entire rack. Allow the cookies to cool while you make the salty caramel crack.
For the salty caramel crack: Add the sugar to a medium dry skillet and set over medium heat; the sugar will start to melt and turn a pale yellow color. Shake the pan and let it continue to melt. The sugar will start to turn golden brown and then a deep rust color--make sure to shake the pan often to mix. Once the sugar becomes a solid amber red, remove from the heat and add the cream and then the butter. Mix quickly with a soup spoon; it will start bubbling. Be careful not to touch the sugar with your hands as it is scorching hot.
While the sugar is still soft and can be drizzled, spoon it generously over the cookies. The sugar will start setting to a hard crack as it cools fully. Sprinkle some flaky sea salt on top of each glazed cookie. Let the cookies fully cool before serving. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 59094,"Jambalaya Sandwich 1/4 pound thick-cut bacon, diced 1 pound pork butt / pork loin, cut into 1-inch cubes 1 pound smoked sausage, cut into 1/2-inch slices 1/2 pound andouille sausage, cut into 1/2-inch slices 1 red onion, chopped 1 cup thinly julienned red bell peppers 1 pound boneless chicken thighs, cut into 1/2-inch cubes 2 celery stalks, thinly sliced 2 cloves garlic, chopped 1/4 cup chopped parsley leaves 3/4 cup plus 1/4 cup chopped green onions 2 teaspoons cayenne, or to taste Salt and pepper 1/2 cup water 2 sourdough bread loaves 1 pound Havarti cheese, thinly sliced Instructions: Preheat oven to 200 degrees F. In a large cast iron pot or heavy-bottomed braising pan over medium-high heat, cook the bacon until crisp and fat is rendered. Remove bacon and drain on paper towel. Set aside. Add pork to the pan with the bacon fat and cook on medium to high heat until pork is browned on all sides, about 5 to 6 minutes. Add the sausage, onions, and bell pepper. Cook until onions are translucent. Next add the chicken, celery, and garlic, parsley, and 3/4 cup chopped green onions. Cook until chicken is cooked through, about 5 to 7 more minutes. Add the cayenne and season with salt and pepper, to taste. Stir in the water, cover and let sit for 1 hour. Cut bread lengthwise and place in oven to toast lightly. Spoon some of the pork mixture on the bread bottoms, top each with slices of cheese, the reserved bacon and the remaining green onions and finish with the bread tops. Serve immediately. ","[Chardonnay, Zinfandel, Tempranillo, GSM Blend]

" 59095,"Squash and Apple Salad with Mustardy Dressing 2 tablespoons grainy mustard 2 tablespoons apple cider vinegar
1/2 cup olive oil
Kosher salt and freshly ground black pepper
1 small butternut squash, peeled and cut into 1/2-inch cubes 2 tablespoons olive oil
Kosher salt and freshly ground black pepper
Pinch cayenne pepper
1 Honeycrisp apple, chopped
Juice of 1/2 lemon
8 ounces spinach
1/2 red onion, sliced
1/2 cup freeze-dried corn
4 ounces aged white Cheddar, crumbled
1/4 cup roasted salted sunflower seeds
Instructions: For the mustardy dressing: Combine the mustard and vinegar in a small bowl, then whisk in the oil until emulsified. Season to taste. For the salad: Preheat the oven to 425 degrees F. Toss the squash in the olive oil and spread out on a rimmed baking sheet. Sprinkle with a few pinches of salt, a few turns of pepper and the cayenne. Roast until browned, tossing halfway through, 18 to 20 minutes. Allow to cool. In a small bowl, toss the apple with the lemon juice. Place the spinach in a large serving bowl, then add the toppings beautifully in rows: the squash, onion, corn, Cheddar, sunflower seeds and the apple. Dress as desired. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 59096,"Lamb Burgers with Fennel and Hot Pepper Mayonnaise 1 bulb fennel (with fronds) 1/4 small red onion, thinly sliced 2 tablespoons fresh lemon juice 2 tablespoons extra-virgin olive oil Kosher salt 6 tablespoons mayonnaise 2 hot pickled cherry peppers, stems removed 1 pound ground lamb Freshly ground pepper 2 cups baby arugula 4 sesame hamburger buns, split and toasted Potato chips, for serving Instructions: Trim, core and quarter the fennel. Roughly chop 1/4 cup fronds. Thinly slice the fennel (use a mandoline if you have one) and combine with the red onion, fennel fronds, lemon juice and 1 tablespoon olive oil in a medium bowl. Toss and season with salt. Combine the mayonnaise and cherry peppers in a mini food processor and puree until smooth. (Alternatively, finely mince the cherry peppers and stir into the mayonnaise.) Refrigerate until ready to serve. Form the lamb into 4 thin patties, about 4 inches wide and 1/2 inch thick. Season on both sides with salt and pepper. Heat a large skillet over high heat until very hot and add the remaining 1 tablespoon olive oil. Add the burgers and cook until well browned, about 2 minutes per side for medium. Add the arugula to the fennel salad and toss to combine. Serve the burgers on the buns; top with the mayonnaise mixture and fennel salad. Serve with potato chips. ","[Syrah, Malbec, Tempranillo, Garnacha]" 59097,"Chicken and Waffles Vegetable oil, for shallow frying 1/4 cup hot sauce 1 large egg, lightly beaten 8 chicken tenders (about 1 pound) 3/4 cup instant flour (such as Wondra) 1 teaspoon poultry seasoning Kosher salt and freshly ground pepper 3 tablespoons unsalted butter 2 scallions, sliced, plus more for garnish 1 1/2 cups low-sodium chicken broth 4 buttermilk or Belgian-style frozen waffles Maple syrup, for serving Instructions: Heat about 1 inch of oil in a large cast-iron or heavy-bottomed skillet over high heat. Whisk the hot sauce and egg in a medium bowl; toss the chicken in the mixture to coat. Combine the flour, poultry seasoning, and salt and pepper to taste in a medium bowl. Set aside 3 tablespoons seasoned flour in a separate bowl; dredge the chicken in the remaining seasoned flour until coated, shaking off any excess. Place the chicken in the hot oil and fry until golden and cooked through, 2 to 3 minutes per side, turning once. Transfer to a rack to cool slightly; discard the oil. Melt the butter in the same skillet and whisk in the reserved seasoned flour until smooth. Whisk in the scallions, then slowly pour in the broth. Bring to a simmer, whisking until the gravy is smooth. Meanwhile, toast the waffles. Place a waffle on each plate and drizzle with maple syrup. Top with chicken and gravy and garnish with scallions. Photography by Antonis Achilleos ","[Cabernet Sauvignon, Merlot, Pinot Grigio, Riesling]

" 59098,"Turkey Potpie with a Biscuit Crust 2 tablespoons (28 grams) unsalted butter 2 tablespoons (30 grams) olive oil
1 red bell pepper, seeded and finely chopped
1 medium yellow onion, finely chopped
1 large carrot, finely chopped
1 clove garlic, minced
2 cups (290 grams) fresh English peas
1 cup (165 grams) fresh corn kernels, from about 2 cobs
1 teaspoon (1 gram) dried thyme
1/4 cup (30 grams) all-purpose flour
2 cups (480 milliliters) chicken broth
1/2 cup (120 milliliters) heavy cream
2 cups roast turkey meat picked off bone and broken into bite-size pieces Salt and pepper, to taste
3 cups (360 grams) all-purpose flour, plus for dusting the work surface 1 teaspoon (6 grams) salt
1 tablespoon (11 grams) sugar
1 tablespoon (15 grams) baking powder
1/2 cup (100 grams) vegetable shortening, frozen, cut into 1/2-inch cubes 1/2 cup (100 grams) unsalted butter, chilled, cut into 1/2-inch cubes
1 cup (240 milliliters) low-fat buttermilk
1 large egg
2 teaspoons fresh thyme, minced
Egg wash (1 egg whisked with 2 tablespoons water) Coarse sea salt, for sprinkling
Instructions: To make the filling: In a large (14-inch) ovenproof skillet, melt the butter and olive oil over medium heat. Add the bell pepper, onion, carrot, and garlic and saute until soft. Stir in the peas, corn and thyme. Sprinkle the flour over the vegetables and then add the chicken broth and cream. Stir to distribute the flour and the liquids. Simmer until the sauce thickens, about 10 minutes. Stir in the turkey and add salt and pepper to taste. Set the mixture aside to cool slightly. To make the biscuit top crust: In a large mixing bowl, combine the flour, salt, sugar, and baking powder. Whisk for thirty seconds to combine and evenly distribute the leavening. Add the shortening and butter and toss to coat the fat a bit with the flour. Using your fingertips, gently work the fats into the flour until the mixture resembles coarse cornmeal with some pea-size chunks of fat. In a small bowl, whisk together the buttermilk and egg, and add this to the flour mixture. Stir together with a wooden spoon. Then, gently work through the mixture with your hands to separate any wet patches and bring the dough together. Turn the dough out onto a floured work surface, sprinkle with the minced thyme and knead gently until it just holds together. Pat it into a rough 1/2-inch-tall disk and cut it into 7 biscuits using a 3-inch round biscuit cutter. (Bake off the scraps and use for croutons in the Broccoli Salad recipe.) To assemble: Preheat the oven to 400 degrees F. Top the filling in the skillet with the biscuit rounds. Brush the tops with egg wash and sprinkle them with sea salt. Bake the potpie for 25 to 30 minutes, until the filling is bubbling and the biscuits are golden brown. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 59099,"Eggs Tomavo 1/2 avocado 1/2 teaspoon minced garlic Salt Pepper 2 English muffins 1 tomato, sliced 4 eggs Hollandaise Sauce Instructions: Bring poaching pan to medium high. Spray poaching cups with nonstick cooking spray. Mash avocado with garlic and season with salt and pepper. Split English muffins and spread each half with mashed avocado and lay tomato slices on top. With a spoon, press and indent center of tomato, just enough so the poached egg won't slide off. Add eggs to poaching cups, cover, and poach eggs 3 to 8 minuets, or to desired doneness, or until the whites are set but still soft. Run the handle of a fork around the rim of the poaching cup to loosen the egg and invert onto the prepared muffin halves. Top with hollandaise sauce and a dash of paprika. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 59100,"Grilled Brie and Strawberries One 8.8-ounce wheel Brie 2 tablespoons peanut oil 8 ounces strawberries, hulled and sliced in half lengthwise 1/4 cup packed light brown sugar 3 sprigs fresh thyme Pinch fleur de sel Pinch red pepper flakes Crackers, for serving Instructions: Preheat a grill or grill pan to medium-high heat. Brush the Brie with some of the oil. Grill until softened and grill marks appear, 3 to 4 minutes per side. Carefully transfer to a serving platter or board. Toss the strawberries in the brown sugar in a bowl until coated. Brush the grill with the remaining oil and add the strawberries cut-side down. Grill until the sugar is caramelized and the strawberries are tender, 1 to 2 minutes per side. Arrange the strawberries around and on top of the Brie. Garnish with the thyme and sprinkle with the fleur de sel and red pepper flakes. Serve warm with crackers. ","[Chardonnay, Sauvignon Blanc, Riesling, Ros]" 59101,"Salt Crusted Snapper A few slices of lemon 1 snapper or sea bass, about 1.5 pounds/675 g, cleaned, but not scaled 1 pound/2 kg coarse salt 2 to 3 egg whites Leaves from 2 bunches fresh mint or tarragon Instructions: Heat the oven to 425 degrees F/220 degrees C. Tuck the lemon slices into the belly of the fish. Stir the salt and egg whites together in a bowl. Chop all but 6 mint leaves. Stir the chopped mint through the salt and put the others inside the fish. Put the fish in a baking dish and cover completely with the salt to seal. Bake 25 minutes. Crack the crust off with a knife, moving all the salt away from the surface. Peel back the skin from the fish, and carefully remove the fillets.
","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 59102,"Maria's Spezzatino: Maria's Stew 1/2 cup olive oil 2 pounds beef chuck shoulder, cut into 1-inch cubes Salt and freshly ground black pepper 1 large carrot, finely chopped 1 large celery stalk, finely chopped 1 onion, finely chopped 3 cups red wine 2 large potatoes, peeled, cut into large pieces 1/2 cup tomato puree Instructions: In a large stewing pot, heat the extra-virgin olive oil, and sear the beef for a few minutes. Season with salt and pepper. Remove the beef from the pot, and add the chopped carrots, celery, and onion. Cook for 2 minutes, or until the vegetables have become soft. Add 1 cup of red wine, and let it reduce. Add the potatoes to the pot, and season with salt and pepper. Throw the seared beef back into the pot, and then add the tomato puree, and the remaining wine. Let the liquid come to a boil, and then reduce the heat to medium-low. Simmer until the meat is very tender and the liquid reduced, for an hour and a half more. Add a little water if the liquid cooks down too fast. ","[Barolo, Barbaresco, Chianti, Rioja]" 59103,"Portuguese One Pot Chicken and Potatoes 8 skinless chicken thighs, bone-in Kosher salt and freshly ground pepper 1 cup all-purpose flour 2 tablespoons sweet paprika 1/4 cup EVOO 4 ounces chorizo, chopped 1 1/2 pounds baby Yukon Gold potatoes, quartered 2 tablespoons finely chopped fresh thyme 3 to 4 cloves garlic, thinly sliced 2 to 3 small stalks celery, sliced 1 large bay leaf 1 Fresno cl pepper, thinly sliced 1 onion, chopped 1/3 cup dry sherry 1 cup chicken stock 1 teaspoon grated lemon zest 1 teaspoon grated orange zest One 14-ounce can chunky crushed tomatoes A couple handfuls fresh flat-leaf parsley, coarsely chopped 4 Portuguese rolls Instructions: Sprinkle the chicken liberally with salt and pepper. Combine the flour and paprika in a large bowl, and then toss the chicken in the mixture to coat, shaking off the excess. Heat 3 tablespoons EVOO in a Dutch oven over medium-high heat. Brown the chicken, then remove to a large plate and add the remaining 1 tablespoon EVOO to the pot. Add the chorizo and cook until browned; remove with the slotted spoon and add to the plate with the chicken. Add the potatoes, thyme, garlic, celery, bay leaf, cl peppers and onions to the pot, partially cover and cook until softened, 7 to 8 minutes, stirring occasionally. Deglaze with the sherry, stirring and scraping up any browned bits from the bottom of the pot with a wooden spoon. Stir in the stock, lemon and orange zests and tomatoes. Slide the chorizo and chicken back into the pot and simmer until the chicken is cooked through, about 10 minutes. Ladle the stew into shallow bowls. Sprinkle with the parsley and serve with the rolls for mopping up the sauce. Cook's Note: The stew can be covered and refrigerated for a make-ahead meal. Reheat over medium heat. ","[Rioja, Tempranillo, Garnacha, Barbera]" 59104,"No-Bake Cookies One 12-ounce bag granola, broken up with no large clusters 2 cups crispy rice cereal, such as Rice Krispies
1/2 cup golden raisins
1/2 cup chopped dried cherries
1/2 cup chopped pecans
1/2 cup shelled pistachios
3/4 cup packed brown sugar
3/4 cup light corn syrup
1/2 cup crunchy peanut butter
1 tablespoon vanilla
Instructions: In a large bowl, mix together the granola, cereal, raisins, cherries, pecans and pistachios. In a large saucepan, combine the brown sugar, corn syrup, peanut butter and vanilla. Heat over medium-high heat, stirring, until it comes to a boil. Pour over the granola mixture, stirring to combine. Scoop out the dough, roll into balls with your hands and drop onto parchment-lined baking sheets. Let cool to room temperature. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 59105,"Rio Grande Rub Steaks 4 (8 to 10-ounce, 1-inch thick) sirloin strip steaks 1 1/2 tablespoons (a palmful) ground Ancho chiles or dark chili powder 1 1/2 tablespoons (a palmful) ground cumin 1 teaspoon ground coriander 1/2 teaspoon ground cayenne pepper 1 large red onion, cut into 4 thick slices Extra-virgin olive or vegetable oil, to coat Salt and pepper Cracked Cornbread and Cheese Squares Mexican Salad 1 (8 1/2-ounce) package corn muffin mix, mixed to package directions Softened butter, to grease baking dish 1/3 pound Monterey Jack or pepper Jack, cut into 1/4-inch dice 1/2 cup frozen corn kernels 1 scallions, thinly sliced 2 ripe avocados 3 vine-ripe tomatoes 1/2 sweet onion, sliced Chopped cilantro, about 2 tablespoons 2 limes Coarse salt Extra virgin oil, for drizzling Instructions: Let steaks rest from refrigerator for a few minutes to take the chill off. Preheat grill pan or indoor electric grill to high heat. Combine spice rub ingredients: ground Ancho cl, cumin, coriander, and cayenne. Rub spice blend into steaks. Coat sliced red onion with a drizzle of oil. Season with salt and pepper. Grill steaks and onion slices 5 minutes on each side. Remove from heat. Let meat stand 5 minutes for juices to redistribute. Season steaks with salt. Top with separated rings of red grilled onions. Serve with hot Cracked Cornbread and Cheese Squares and Mexican Salad. Preheat oven to 400 degrees F. Grease an 8-inch square baking dish with butter. Stir cheese, corn, and scallions into packaged mixed corn muffin batter. Pour batter into baking dish and bake at 400 degrees F until golden, 15 to 18 minutes. Yield: 4 + servings Cut avocados in half, working around the pit. Separate the 2 halves. Remove pit and scoop out avocado flesh with a spoon. Wedge avocados and pile in the center of a large platter. Seed and wedge tomatoes and arrange around the avocados. Spread sliced onion over platter. Sprinkle platter with cilantro. Squeeze the juice of 2 limes evenly over vegetables. Season with coarse salt. Drizzle platter with oil and serve. Yield: 4 servings ","[Malbec, Tempranillo, Garnacha, Zinfandel]" 59106,"Peach Chipotle Sauce 1 (28-ounce) can crushed tomatoes 1 cup packed brown sugar 2 tablespoons molasses 3/4 cup chunky peach preserves 1/2 cup ketchup 1/4 cup chili sauce (Recommended: Heinz) 1/4 to 1/3 cup apple cider vinegar 1/4 cup Worcestershire sauce 2 tablespoons rice vinegar 1/2 teaspoon chipotle cl powder Salt Instructions: In a large saucepan, stir together the tomatoes, sugar, molasses, 1/2 cup peach preserves. ketchup, chili sauce, apple cider vinegar, Worcestershire sauce, rice vinegar, and chipotle powder. Simmer over medium heat until the sauce is thickened and flavors have blended, about 30 minutes.
Let the sauce cool slightly, about 10 minutes. Transfer the sauce to a blender with the remaining 1/4 cup peach preserves; season with salt to taste. Cool completely, then store in the refrigerator for up to 2 weeks. ","[Chardonnay, Riesling, Zinfandel, Tempranillo]" 59107,"Fried Plantains 2 cups water 3 cloves garlic, smashed 2 teaspoons kosher salt, plus extra for seasoning 1 1/2 cups vegetable or canola oil 2 green plantains Instructions: Combine water, garlic and salt in medium size glass bowl and set aside. In a large (12-inch) saute pan, heat oil to 325 degrees F. Peel plantains and slice crosswise into 1-inch pieces. Carefully add plantains to oil and fry until golden yellow in color, about 1 to 1 1/2 minutes per side. (The oil should come halfway up the side of the plantain). With a spider or slotted spoon, remove the plantains from the pan and place them on a cookie sheet lined with parchment paper, standing them on their ends. With the back of a wide, wooden spatula, press each piece of plantain down to half its original size. Then place the plantains in the water and let soak for 1 minute. Remove and pat dry with a tea towel to remove excess water. Bring oil back up to 325 degrees F and return plantains to pan and cook until golden brown, approximately 2 to 4 minutes per side. Remove to a dish lined with paper towels, and sprinkle with salt, if desired. Serve immediately. ","[Viognier, Vermentino, Tempranillo, Garnacha]" 59108,"Chicken Sausage with Spinach and Artichoke Lasagna 8 tablespoons (1 stick) unsalted butter 1 cup finely chopped yellow onion 3 tablespoons minced garlic 1/2 cup all-purpose flour 7 cups milk 1 1/2 teaspoons kosher salt 1/2 teaspoon freshly ground black pepper 1/4 teaspoon freshly grated nutmeg 2 (10 oz.) boxes or bags frozen chopped organic spinach, defrosted and wrung dry 3 cups grated Parmesan 2 tablespoons olive oil, plus more for coating baking dish 1 1/2 lbs. chicken sausage 2 (14-ounce) cans quartered artichoke hearts, drained and chopped 1 pound oven-ready Lasagna sheets 1 tablespoon butter, cut into 8 pieces Instructions: Melt the butter in a large saucepan over medium heat. Add the onions and garlic to the pan and saute until soft and translucent, 3 to 4 minutes. Add the flour and cook, stirring with a wooden spoon, to make a light roux, about 2 minutes. Whisking constantly, slowly add the milk and continue to cook, stirring occasionally until thickened, 5 minutes. Add the salt, pepper, nutmeg, spinach and 1 1/2 cups of the Parmesan and cook, stirring, until thickened, about 2 minutes.
Remove from the heat. Place a piece of plastic wrap directly on the surface of the creamy sauce until ready to assemble the lasagna.
Set a large, 12-inch saute pan over medium heat and add the olive oil. Brown the sausage until golden brown and cooked through, about 4 to 5 minutes. Stir in artichokes. Transfer to a plate to cool and set aside.
Preheat the oven to 375 degrees F.
Coat a 9-by-13 inch baking dish with olive oil, and spread about 1/2 cup of the bechamel sauce on the bottom of the dish. Lay 3 sheets of pasta across the bottom of the dish and spread 3/4 cup of the bechamel sauce over the pasta. Sprinkle 1/4 of the chicken and artichoke mixture over the bechamel sauce, then sprinkle with 1/4 cup of the remaining Parmesan. Lay another 3 sheets of pasta over the chicken and artichokes. Repeat 2 additional times with the remaining bechamel sauce, chicken and artichokes, Parmesan, and pasta, ending with a layer of pasta covered with bechamel sauce. Sprinkle the remaining 1/2 cup of Parmesan over the bechamel sauce and scatter the butter pieces over the top. Place the casserole on a lined baking sheet and bake, uncovered, until bubbly and beginning to brown, about 45 minutes.
Remove from the oven and cool for at least 20 minutes before serving. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 59109,"Pecan Pie 1 1/4 cups all-purpose flour 2 tablespoons confectioners sugar 1/2 teaspoon salt 10 tablespoons cold unsalted butter, cut into bits 1 large egg, separated 1/4 cup ice water 6 tablespoons unsalted butter 1 cup firmly packed dark brown sugar 1/2 teaspoon salt 3 large eggs 3/4 cup light corn syrup 1 tablespoon vanilla extract 1 cup finely ground pecans 1 cup chopped pecans Instructions: Make the crust: In a bowl combine the flour, sugar, salt and butter and blend the mixture until it resembles coarse meal. In a small bowl combine the egg white and ice water. Add liquid to dry ingredients and toss to combine. Form dough into ball and chill 1 hour. On a lightly floured surface, roll out dough into a round 1/8-inch thick and fit it into a 9-inch pie plate, crimping the edge. Chill 1 hour more. Preheat oven to 400 degrees F. Prick bottom and sides of shell, fit it with a round of wax paper and weight it with rice or beans. Bake shell for 15 minutes. Remove foil and bake for an additional 10 minutes. In a small bowl whisk together egg yolk with 1/4 teaspoon water and brush bottom and sides of shell with mixture. Return shell to oven and bake for 2 minutes more. Preheat oven to 275 degrees F. In a bowl set over simmering water melt butter. Remove bowl from heat and whisk in sugar, salt, eggs, one at a time, corn syrup and vanilla. Return bowl to heat and stir until mixture is shiny and warm to the touch. Add finely ground pecans and chopped pecans. Bake in the oven for 50 to 60 minutes, or until center feels set, but still slightly soft. Cool at least 4 hours. Recommended Wine: Australian Muscat ","[Muscat, Tawny Port, Sherry, Madeira]" 59110,"Cinnamon Chess Pie 1 1/2 pounds all-purpose flour 1/2 cup plus 2 tablespoons sugar 1 teaspoon salt 1 pound (4 sticks) cold butter, cubed 1/4 cup heavy cream 4 egg yolks 1 1/2 cups (3 sticks) butter, at room temperature 1 1/3 cups sugar 4 egg yolks 2 teaspoons vanilla extract 1/4 teaspoon salt 4 cups all-purpose flour Food coloring 2 cups sugar 5 whole eggs plus 2 egg yolks 3/4 cup buttermilk 2 tablespoons finely ground cornmeal 1 1/2 tablespoons all-purpose flour 2 teaspoons ground cinnamon 1/2 teaspoon vanilla extract 1/4 teaspoon salt 1/2 cup brown butter, cooled Nonstick cooking spray All-purpose flour, for dusting 1 egg, whisked Dragees, for decorating
Edible glitter, for decorating
Royal icing, for decorating Instructions: For the crust: In a stand mixer fitted with the paddle attachment, combine the flour, sugar and salt. With the mixer running, drop in the butter and mix until the mixture resembles wet sand. In a small bowl, whisk together the cream and egg yolks, then pour into the mixer and whip until just combined. Turn the dough out onto a clean cutting board and cut in half. Using your hands, gently push each half of dough into a disc and wrap each in plastic wrap. Refrigerate for at least 6 hours or up to overnight.
For the cookie dough: In the bowl of a stand mixer fitted with the paddle attachment, beat the butter with the sugar. Beat in the egg yolks one at a time, then add the vanilla and salt. Add the flour, a little at a time, until incorporated. Divide the dough into small batches and color each with food coloring, as desired. Chill the dough for 1 hour before rolling. When ready to decorate the pie, roll the dough to 1/4-inch thick. Use cookie cutters or a knife to cut out shapes for decorating the pie. For the filling: In a large mixing bowl, whisk the sugar, eggs and yolks until the mixture turns a light, golden color. Then whisk in the buttermilk, cornmeal, flour, cinnamon, vanilla and salt. While whisking, slowly drizzle in the browned butter.
For the pie: Preheat the oven to 400 degrees F. Spray a 9-inch pie pan with cooking spray. Gently dust a clean work surface with flour, then place a pie dough disk on top and use a rolling pin to roll out the dough into a large circle, about 1/4-inch thick. Transfer the dough to the pie pan, then crimp the edges and prick the dough on the bottom with a docker or fork. Line the crust with parchment paper and fill with pie weights or dried beans to weigh the dough down. Bake until the dough just sets, 8 minutes. Remove the crust from the oven and reduce the oven temperature to 350 degrees F. Working quickly, use a pastry brush to brush the crust with egg wash. Carefully pour the filling into the crust.
Bake the pie until set but slightly jiggly, about 35 minutes, covering the edges of the crust with foil to prevent burning after about 10 minutes. Add the cookie dough topper decorations to the pie, then bake for 10 minutes more. Check the pie at about 40 minutes total; the center should still have a jiggle to it, but it should seem mostly set. Cool completely before decorating the pie with dragees, glitter and icing. ","[Chardonnay, Riesling, Pinot Grigio, Sparkling wine]

" 59111,"Frozen Peanut Butter Cups 1 pound semisweet chocolate, cut in chunks 1 cup creamy peanut butter 1/4 cup warm water 1/4 cup honey 1 cup heavy cream, whipped 2 tablespoons chopped salted peanuts Instructions: Have 2 mini-muffin pans, a can of non-stick spray, a pastry brush, and a package of paper/foil candy cups out and ready; clear some space in the freezer. Slowly melt the chocolate in a double boiler over hot water or in a microwave set on high for 2 minutes, stirring halfway through the heating time to smooth it out. Dot a bit of chocolate in the center of each muffin cup and press a candy wrapper in the molds so it sticks in place. Lightly spray the insides of the wrappers with a little non-stick cooking spray. Brush about a tablespoon of the melted chocolate into the paper liners, pulling it up the insides of the wrapper so it's all coated. Stick the chocolate cups in the freezer to harden while making the peanut butter filling. Keep the remaining melted chocolate warm so it stays smooth; we'll need it again in a few minutes. Combine the peanut butter, warm water, and honey in a mixing bowl, blend with a whisk until smooth and thinned out a bit. Using a rubber spatula, fold the whipped cream into the peanut butter mixture to make a light mousse \u2014 don't overdo it, it's ok if there are streaks of cream in the filling. Spoon the peanut butter mousse into a pastry bag filled with a large plain tip. Take the chocolate cups out; they should be pretty solid by now, and pipe the peanut butter mousse into the centers, leaving room for a cap of chocolate. Freeze again for a few minutes just so the mousse sets up a bit. Spoon more melted chocolate on top to cover the peanut butter and fill the cup to the top; spreading evenly with a knife so it's smooth and level. Sprinkle a little chopped peanuts on top and stick the peanut butter cups in the freezer to set up for 15 to 20 minutes. Invert the muffin pans on a cutting board to pop out the peanut butter cups. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 59112,"Round 2 Recipe - Chicken Pot Stickers Reserved chicken, from Chicken Teriyaki recipe 3 scallions, reserved from Chicken Teriyaki recipe, 1 uncooked, 2 grilled 12 round wonton wrappers 1 tablespoon canola oil 2 tablespoons water 1/4 cup reduced sodium soy sauce 1 tablespoon cider vinegar 1 teaspoon sugar Instructions: Chop the chicken into small pieces. Slice the 2 grilled scallions and combine them with the chopped chicken. Slice the uncooked scallion and set aside for garnish. Put the wrappers onto a clean work surface and put 1 teaspoon of the chicken into the center. Dip a finger into some water and moisten the edges of the wonton. Fold the wrapper over and pinch the edges together, making 3 or 4 pleats. Repeat with remaining ingredients. Heat a large nonstick skillet with canola oil over medium heat. When the oil is hot, add the wontons in 1 layer. Let cook until the bottoms are browned, about 2 to 3 minutes, then add 2 tablespoons water. Quickly cover and cook until the wrappers are tender, about 3 minutes. Whisk together the soy sauce, vinegar, sugar, and 2 tablespoons water in a small bowl. Stir until the sugar has dissolved and set aside. Arrange the pot stickers on a serving platter, garnish with the reserved sliced scallions and serve with the dipping sauce. ","[Sauvignon Blanc, Pinot Grigio, Riesling, Sparkling wine]" 59113,"Masala-Chai Carrot Cake 2 English breakfast tea bags 1/4 cup boiling water
2 3/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 1/2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon freshly ground black pepper
1/2 teaspoon ground cardamom
1 3/4 cups light muscovado sugar
4 eggs
1 1/2 cups vegetable oil
3 to 3 1/4 cups grated carrots
2/3 cup unsalted butter, softened 1 cup confectioners' sugar
1 1/2 cups cream cheese (12 ounces) 8 to 12 walnut halves, to decorate
Instructions: Preheat the oven to 350? F. Grease two 8-inch round cake pans and line the bottoms with parchment paper. To make the cake, add the tea bags to a mug of the boiling water and let them steep for 5 minutes before discarding the bags. In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, cloves, pepper and cardamom. Set aside. In a separate bowl, add the muscovado sugar, eggs and tea, mixing until combined before stirring in the oil. Tip in the carrots and fold them in so they\u2019re evenly distributed. Fold in the flour mixture until just incorporated, making sure there are no pockets of flour hiding near the bottom. Divide the batter evenly between the two pans and bake for 35 to 40 minutes, or until the cakes are nicely browned and a toothpick inserted into the center comes out clean. Let the cakes cool completely in the pans, then turn them out onto a rack.
To make the frosting, beat the butter and confectioners' sugar with an electric mixer for 3 to 5 minutes, or until pale and smooth. Beat in the cream cheese until combined.
To assemble, place one cake layer on a cake stand. Spoon one-third of the frosting on top and push right to the edges. Place the second cake topside down in order to give you a flat top. Add the rest of the frosting, spreading it evenly with an offset spatula. Scatter the walnuts on top of the cake.
","[Pinot Grigio, Sauvignon Blanc, Riesling, Sparkling Shiraz]" 59114,"Maple-Grilled Pineapple Rings with Frozen Yogurt and Granola Cooking spray 8 pineapple rings, cored (fresh or canned in juice) 2 tablespoons maple syrup 2 cups lowfat frozen yogurt 8 tablespoons lowfat granola with raisins Instructions: Preheat a stove-top grill pan to medium-high and coat with cooking spray. Place pineapple rings on hot grill and drizzle with maple syrup. Cook 2 to 3 minutes per side, until golden brown. Transfer grilled pineapple to individual dessert bowls (2 rings per bowl) and top each serving with 1/2 cup frozen yogurt and 2 tablespoons granola. ","[Riesling, Moscato, Gewrztraminer, Pinot Grigio]" 59115,"Pickled Bamboo and Tamarind Seafood Soup: Canh Hai San Mang Chua 3 1/2 tablespoons/50 g tamarind pulp 6 1/2 cups/1 1/2 litres fish stock 4 tablespoons fish sauce 1/2 sweet pineapple, peeled and sliced into bite-size pieces 3 1/2 ounces/100 g pickled bamboo shoot 1/3 cup sugar 7 ounces/200 g baby calamari, cleaned but not skinned 7 ounces/200 g small tiger prawns, heads and legs trimmed 1 tomato, cut into wedges 1 green banana, finely sliced 5 okra, sliced on a diagonal 1 elephant ear stem, peeled and sliced 1 bunch rice paddy herb, roughly sliced* (See Cook's Note) 1 bunch saw tooth coriander, roughly sliced* 1 teaspoon garlic oil 1/2 tablespoon fried garlic 2 red chiles, sliced Instructions: Dissolve the tamarind pulp in 1 cup of hot water. Work the pulp until dissolved and then strain the liquid through a fine sieve, discarding the pulp. Combine the tamarind water, fish stock, fish sauce, pineapple, pickled bamboo shoots, and sugar into a clay pot and bring to the boil. Add the calamari and prawns to the pot. Bring back to boil, discarding any impurities that float to the top. Now add tomatoes, green banana, okra and elephant ear stems. Bring back to the boil, tranfer to serving bowl then add rice paddy herb, coriander, fried garlic, garlic oil, and cl. ","[Chardonnay, Sauvignon Blanc, Gewrztraminer, Riesling]" 59116,"Colonial Goose 2 slices bacon, sliced thinly 1 medium onion, diced 2 sheep's kidneys, cut into 1/4-inch slices, core removed Cayenne pepper, to taste Black pepper, to taste Salt, to taste 1/2 cup bread crumbs 1 egg 1 teaspoon rosemary 1 (3 1/2 pound) leg of lamb, boned and with shank Flour, to dust Clarified butter, to brush 1 tablespoon honey 2 teaspoons dry mustard 1 tablespoon Worcestershire sauce 1 cup cider Instructions: Preheat oven to 325 degrees F. Place bacon into a dry pan. Heat to render fat and fry bacon. Add onion and kidney. Season with cayenne, salt, and black pepper. Saute another 2 minutes. Transfer to a bowl and add bread crumbs, rosemary, and egg. Place stuffing in lamb, packing tightly. Tie up like a parcel. Tuck the edges of the meat underneath the string. Dust the outside of the meat with flour. Season with salt and pepper and brush with butter. Place on a rack in a baking dish. Cook for 1 hour, 10 minutes. Mix together honey, mustard, Worcestershire sauce. At 1 hour, 10 minutes, baste the meat with the honey mixture. Add 1/2 cup of the cider to the roasting pan to prevent honey mixture from burning. Cook 1/2 hour more, basting from time to time. Remove the meat, cut off string, and place meat on warmed serving dish. Pour excess fat from baking pan. Deglaze pan with 1/2 cup cider, bring to boil. Strain. ","[Chardonnay, Pinot Noir, Sauvignon Blanc, Riesling]" 59117,"Classic Chocolate Truffles 1/2 cup heavy cream 1 vanilla bean, halved Pinch salt 9 ounces bittersweet chocolate, cut into 1-inch pieces 1 1/2 cups unsweetened cocoa powder Instructions: In a saucepan heat heavy cream, vanilla bean and salt and bring to a gentle boil. Meanwhile, in bowl of an electric mixer set over a pan of simmering water melt chocolate, stirring often, until smooth. Remove chocolate from heat. Strain cream mixture through a fine sieve into chocolate. (Rinse vanilla beans, dry them and reserve for vanilla sugar or another use.) Replace bowl in electric mixer and whip chocolate ganache mixture until cool and light in color. Cover and chill. When ganache is firm, spoon up about 1 tablespoon. Place cocoa in a shallow plate and use to dust palms. Lightly and quickly roll chocolate mixture between palms to form irregularly-shaped balls. Dredge truffles in cocoa until well-coated. Set on a foil-lined baking sheet while you continue to make truffles with remaining ganache. Best when served within 24 hours, or store in a cool place up to 3 days. ","[Chardonnay, Pinot Grigio, Riesling, Sparkling Brut]

Given the following recipe, provide the wine types that would pair well with the recipe. Return a list of the wine types only. recipe: Baked Ziti with Meat Sauce 8 ounces ziti pasta 1 pound ground beef 1 medium onion, chopped 2 cloves garlic, min" 59118,"Asparagus Soup 2 tablespoons butter 2 shallots, minced 1 clove garlic, minced Kosher salt and freshly ground black pepper Small pinch red pepper flakes 1 tablespoon all-purpose flour 4 cups chicken broth 1 pound asparagus, tough ends trimmed, cut into 1-inch pieces 1/4 cup half-and-half Instructions: Add the butter to a large saucepan over medium heat to melt. Once foaming and melted, add the shallots and garlic and saute until tender, about 5 minutes. Add the red pepper flakes, cook until fragrant, and sprinkle with salt and pepper. Stir in the flour and cook until blonde and pasty. Gradually pour in the chicken broth while stirring. Bring the mixture to a boil, and then reduce to a simmer. Add the asparagus and simmer until it's nice and tender, about 15 minutes. Stir in the half-and-half. Remove from the heat and use a stick blender to puree the soup until smooth. Season with salt and pepper. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 59119,"Roast Pork Pastry Puffs 4 tablespoons light soy sauce 2 tablespoons peeled and finely grated ginger 2 tablespoons honey 2 tablespoons yellow (soybean) bean sauce 1 tablespoon Shaohsing rice wine or dry sherry 3 cloves garlic, finely chopped Pinch sea salt Freshly ground black pepper 9 ounces pork tenderloin (see Cook's Note) 1 box (17.3 ounces) ready-made rolled puff pastry 1 egg, beaten Sesame seeds, for sprinkling Instructions: Cook's Note: There is enough marinade for up to 1 1/2 pounds of pork. Buy a whole pork tenderloin (can't really buy any less) and cut off the 9 ounces needed for this recipe. Marinate and roast both pieces and use the extra char sui to make delicious sandwiches, fried rice or roast pork salad! For the marinade: In a large bowl, combine the soy sauce, ginger, honey, bean sauce, rice wine, garlic and sprinkle with salt and pepper. Add the pork, cover with plastic wrap and leave in the fridge to marinate for as long as possible, preferably overnight. When ready to cook, preheat the oven to 350 degrees F. Remove the pork from the marinade and reserve the marinade. Place the pork in a roasting pan and roast until the internal temperature reaches 145 degrees F, about 40 minutes. While the pork is roasting, bring the reserved marinade to a boil in a small saucepan. Once the marinade has boiled you can take it off of the heat. Baste the pork halfway through cooking with 2 tablespoons marinade. Cool the remaining marinade to room temperature. When the pork is done, remove from the oven and let rest for 15 minutes, then cut the pork into 1/4-inch cubes. Toss the cubed pork in enough of the reserved, cooled marinade to coat. The pork mixture should be at room temperature before filling the pastry. For the puffs: Preheat the oven to 400 degrees F. Line a roasting tray with parchment paper. Cut each sheet of puff pastry into six 3-inch squares, for a total of 12. Brush the edges of each square with the beaten egg and then place a heaping teaspoon of the pork filling in the center. Fold the square in half to create a triangular pastry. Tuck the triangle ends under to round off the triangular shape. Place on the prepared roasting tray and brush egg wash over the top. Sprinkle sesame seeds over the top of the pastries and cook in the oven until the pastry is golden, 18 to 20 minutes. Serve immediately. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 59120,"Gelt Magic Bars 2 cups graham cracker crumbs (from about 14 graham cracker sheets) 1 stick (8 tablespoons) unsalted butter, melted, plus more for the baking pan
One 14-ounce can sweetened condensed milk
40 pieces chocolate gelt, unwrapped
1 cup coarsely chopped walnuts (about 4 ounces)
1 cup white chocolate chips (about 6 ounces)
1 1/2 cups sweetened coconut flakes (about 6 ounces)
1/3 cup Hanukkah sprinkle blend (see Cook\u2019s Note)
Instructions: Position an oven rack on the lowest position and preheat the oven to 350 degrees F. Line a 9-by-13-inch baking pan with aluminum foil, leaving overhang two opposite sides (to help remove the bars later) and butter the foil. Combine the graham cracker crumbs and melted butter in a medium bowl. Toss together with a fork to coat evenly, then press into the bottom of the prepared baking pan. Pour the sweetened condensed milk over the top and spread gently with the back of a spoon or an offset spatula so as not to disturb the crust. Arrange 20 of the gelt pieces in a 5-by-4 grid (5 on the long end of the pan, 4 on the short). Sprinkle with the walnuts, then the white chocolate chips, coconut and finally the sprinkles.
Bake until set, golden around the edges and the coconut is lightly toasted, 25 to 30 minutes. Remove from the oven and arrange the remaining 20 gelt pieces in another 5-by-4 grid on top, pressing gently. Bake just until the gelt softens and adheres to the coconut, 1 to 2 minutes. Transfer the pan to a wire rack to cool completely, at least 2 hours (see Cook's Note). Remove from the pan using the overhang and place on a cutting board. Cut into 20 bars, so each has a piece of gelt on top.
","[Chardonnay, Riesling, Pinot Grigio, Sparkling wine]

" 59121,"White Bean Salad with Shrimp and Sun-Dried Tomato Vinaigrette 1 cup olive oil 1/2 cup red wine vinegar 2 tablespoons finely minced garlic 1/2 cup chopped sun-dried tomatoes, oil packed preferred 2/3 cup finely chopped red onions 1/2 cup chopped fresh basil 1 pound medium shrimp, shelled and deveined 1 cup white beans, 6 cups water Salt and freshly ground black pepper Instructions: Put the white beans in a pot with cold water and bring up to a boil. Boil for 2 minutes, then remove from the heat and let rest for 1 hour. Pour off water and add 6 more cups cold water. Bring up to a boil and simmer the beans until tender but not soft. Add 1 teaspoon salt halfway through cooking time. Drain the beans and transfer to a mixing bowl. While warm, dress with 1/3 cup of the olive oil, 1/4 cup of the vinegar, and salt and pepper. Warm the remaining 2/3 cup olive oil in a saute pan and heat the garlic and sun-dried tomatoes for just a minute or two. Add half this mixture to the beans and mix well. When the beans are cool, add the chopped onions. Season with salt and vinegar to taste. Combine the rest of the sun-dried tomato oil with the remaining 4 tablespoons of vinegar.
To cook the shrimp, saute in the reserved sun-dried tomato vinaigrette or broil and then toss with the vinaigrette before placing atop bean salad. Just before serving fold in 1/4 cup chopped basil and top with the cooked shrimp that have been tossed in the sun-dried tomato vinaigrette. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]

" 59122,"\Frrrozen\ Hot Chocolate 6 (1/2-ounce) pieces your favorite chocolates (can be a variety) 2 teaspoons store bought hot chocolate mix 1 1/2 tablespoons sugar 1 1/2 cups milk 3 cups ice Whipped cream, for garnish Chocolate shavings, for garnish Instructions: Chop the chocolate into small pieces and place it in the top of a double boiler over simmering water, stirring occasionally until melted. Add the cocoa and sugar, stirring constantly until thoroughly blended. Remove from heat and slowly add 1/2 cup of the milk and stir until smooth. Cool to room temperature. In a blender place the remaining 1 cup of milk, the room temperature chocolate mixture, and the ice. Blend on high speed until smooth and the consistency of a frozen daiquiri. Pour into a giant goblet and top with whipped cream and chocolate shavings. ","[Merlot, Cabernet Sauvignon, Malbec, Zinfandel]" 59123,"Wild-Style Grains N' Thangs 2 cups vegetable broth 1 cup fine-grained bulgur wheat 1/2 lemon, zested and juiced 1/4 cup slivered almonds, toasted 1/4 cup chopped mint leaves 1 teaspoon red pepper flakes Salt and freshly ground black pepper Instructions: In a medium saucepan, bring broth to a boil over high heat. Remove from heat, add bulgur and lemon zest, cover, and let sit for 5 to 7 minutes, until bulgur has absorbed all the water. Transfer to a serving bowl, mix in almonds, mint, red pepper, lemon juice and salt and pepper, to taste. Serve warm or at room temperature. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 59124,"Grilled Peppered Beef Tenderloin with a Morel, Cabernet, and Toasted Garlic Sauce, served with Whipped Yukon Golds 2 ounces pure olive oil 16 ounces morel mushrooms 4 garlic cloves, minced 6 ounces Cabernet Sauvignon 6 ounces brown veal stock 2 tablespoons fresh thyme 4 tablespoons butter Salt and pepper 2 pounds Yukon Gold potatoes, peeled 1/4 cup heavy cream 16 ounces unsalted butter Salt and pepper Four 10-ounce beef tenderloin fillets 1 tablespoon kosher salt 3 tablespoons cracked black pepper Extra-virgin olive oil Instructions: For the mushroom sauce: In a skillet with oil, saute mushrooms until tender. Add garlic and allow to brown lightly. Deglaze the skillet with cabernet sauvignon and reduce by three-fourths. Add veal stock and reduce by half. Add thyme and finish with butter. Season with salt and pepper. Keep warm until ready to serve. For the potatoes: Place potatoes in a stockpot with lukewarm water to cover and bring to a boil. Reduce to a simmer and skim the foam off the top. Cook until tender. In a saucepot, heat cream and butter while potatoes are cooking. Drain water from potatoes and put through a sieve, add butter and cream and season with salt and pepper. Whip vigorously. Preheat the grill to medium high. Roll the fillet in salt and pepper. Massage meat with olive oil. Grill to desired degree of doneness, about 130 degrees F for medium when taken on an instant read thermometer. ","[Cabernet Sauvignon, Pinot Noir, Syrah, Barolo]" 59125,"Chipotle Fish Tacos 3 tablespoons honey 2 canned chipotle peppers in adobo, chopped, plus 2 tablespoons adobo sauce 2 tablespoons olive oil
2 limes, 1 zested and juiced, 1 sliced in half One 16-ounce bag broccoli slaw
Kosher salt and freshly ground black pepper
5 mini sweet peppers, sliced into rings
1 to 2 serrano chiles, sliced thinly
1 pound cod fillets
1/2 cup chopped fresh cilantro
12 corn taco shells, blistered
Sliced avocado, sour cream, hot sauce and lime wedges, for the tacos Instructions: Preheat the oven to 425 degrees F. Mix together the honey, chipotle peppers and adobo sauce, 1 tablespoon of the olive oil and juice and zest of 1 lime in a small bowl to make a glaze. Set aside. Put the broccoli slaw in the bottom of a baking dish. Drizzle with the remaining olive oil and season with a pinch of salt and pepper, then toss. Scatter over the sliced sweet peppers and chiles. Top the slaw and peppers with the cod fillets. Season the cod with a good pinch of salt and pepper. Pour the chipotle glaze over the fish and around the baking dish over the slaw. Roast until the fish is cooked through and flaky, 18 to 20 minutes. Remove from the oven and immediately squeeze over the juice of the other lime. Flake the cod into large chunks and sprinkle over the chopped cilantro. To build the tacos, place a couple chunks of cod into each taco shell. Top with a pinch of slaw, some sliced avocado, sour cream and hot sauce. Garnish with a lime wedge and squeeze over a little juice before eating. ","[Pinot Grigio, Sauvignon Blanc, Vermentino, Tempranillo]

" 59126,"Chicken Fricassee Recipe | Fricase de Pollo 2 tablespoons olive or corn oil 1 (3 to 4 pound) chicken cut into 8 pieces 1 red bell pepper, roughly chopped 1 green bell pepper, roughly chopped 1 cubanella or Italian frying pepper, roughly chopped 1 Spanish onion, roughly chopped 2 garlic cloves 1 tablespoon ground cumin 1 tablespoon ground coriander 1 tablespoon cayenne pepper 1 malanga, cut into 1/8-inch dice 1 green plantain, cut into 1/8-inch dice 1 cup diced calabaza (about 1/4 of a large calabaza) 1 quart chicken stock 1/4 cup chopped cilantro Instructions: In a large Dutch oven, heat the oil. Brown the chicken and set aside. Preheat oven to 375 degrees F. In the same pan add more oil, if necessary, and add the peppers, onions, and garlic. Cook until the vegetables start to soften and caramelize, about 5 minutes. Add the ground cumin, coriander, and cayenne. Cook for another 5 minutes. Remove the pepper mixture and puree until smooth in a food processor and set aside. In the same pan, add the chicken back in, along with the malanga, green plantain, and calabaza. Pour in the chicken stock and the pureed pepper mixture (sofrito). Cover and cook in the oven until the chicken is falling off the bone and the vegetables are tender, about 1 hour. Serve garnished with chopped cilantro. ","[Rioja, Tempranillo, Garnacha, Pinot Grigio]" 59127,"Homemade Tater Tots Canola oil, for frying 4 russet potatoes, peeled 1 1/2 tablespoons salt, plus more for seasoning 1 teaspoon cracked black pepper, plus more for seasoning 1 egg, beaten 1/2 cup all-purpose flour 1 teaspoon cayenne pepper 1 teaspoon smoked paprika 1/2 teaspoon garlic powder Instructions: In a deep-fryer or heavy-bottomed pot, heat enough canola oil to come halfway up the sides of the pot, to 375 degrees F. Finely shred potatoes on a fine box grater. Season the potatoes with 1 1/2 tablespoons of salt and 1 teaspoon of pepper. Put the potatoes into a kitchen towel and squeeze out the excess liquid. Put the potatoes into a medium-sized bowl along with the egg and mix well. Add the flour and stir to combine. Stir in the cayenne, smoked paprika garlic powder, salt and pepper, to taste. The mixture should be workable but dry. Form the potatoes into balls or tots and fry, in batches, until golden brown, about 4 to 5 minutes. Remove from fryer and drain on a paper towel lined tray. Immediately season with salt and pepper, to taste. Transfer to a serving bowl and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Zinfandel]" 59128,"Honey-Glazed Ham and Checkerboard Rolls 1 stick salted butter, melted and cooled, plus more for the pan 40 frozen dinner rolls (unbaked) 1/4 cup poppy seeds 1/4 cup sesame seeds 2 tablespoons yellow cornmeal 1/4 cup grated Parmesan cheese 1 5- to 7-pound fully cooked boneless ham 2 tablespoons whole cloves 1 12-ounce can ginger ale 1 cup honey 1/4 cup grainy brown mustard, plus more for serving 1 tablespoon apple cider vinegar 12 ounces Swiss cheese, sliced Orange marmalade and/or onion jam, for serving Instructions: Make the rolls: Butter two 9-by-13-inch baking dishes and divide the frozen rolls between them, spacing them evenly. Cover with plastic wrap and let thaw and rise until almost doubled in size, 2 hours at room temperature. Mix the poppy seeds and sesame seeds in one bowl. Mix the cornmeal and Parmesan in another. Brush melted butter on every other roll; sprinkle with the poppy-sesame mixture. Brush the other rolls with the remaining butter and sprinkle with the cornmeal-Parmesan mixture. Cover the pans again and let rise for another 45 minutes to 1 hour. The rolls should be almost touching by now. Meanwhile, make the ham: Preheat the oven to 325? F. Score the surface of the ham in a diamond pattern about 1/8 inch deep. Stud the top of the ham with the cloves, then put the ham on a rack set on a rimmed baking sheet. Tent with foil and bake for 1 hour. Bring the ginger ale, honey, mustard and vinegar to a boil in a small saucepan. Cook until thickened, about 30 minutes. Remove the foil and brush the glaze on the ham. Return it to the oven for 30 minutes, glazing again halfway through. Let cool slightly, then slice.
Increase the oven temperature to 400? F. Bake the rolls until golden brown, 20 to 25 minutes. Serve with the ham, cheese, marmalade and/or onion jam and more mustard. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 59129,"Pickled Sweet Corn Rainbow Relish 3 ears corn, kernels cut from the cob 1 red bell pepper, diced
1 orange bell pepper, diced
1 jalape?o, diced (seeds and ribs removed if desired)
1/2 small red onion, diced
3/4 cup white wine vinegar
1 tablespoon kosher salt
1 tablespoon sugar
Instructions: Put corn, red and orange bell peppers, jalape?o and red onion in a large bowl. Bring vinegar, salt, sugar and 1/4 cup water to a boil and immediately pour over relish. Let cool in the fridge for at least 1 hour or up to overnight. Will stay good for up to 1 month. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 59130,"Garlic-Pepper Crusted Seared Lamb Loin with Tomato Hash served on Crostini 2 pounds trimmed lamb loin 2 tablespoons extra-virgin olive oil 1/4 cup Irvine Spices Roasted Garlic Pepper 1/2 pound sliced bacon 1 red onion, diced 2 cloves garlic, chopped 3 large tomatoes, seeds removed and diced 1/4 cup chopped fresh chives 3 ounces soft herbed cheese or goat cheese (recommended: Boursin) 1 baguette, cut into 24 slices and lightly toasted 1/4 cup mint leaves, finely chopped Instructions: Preheat oven to 350 degrees F. Rub lamb loin with 1 tablespoon of the olive oil then sprinkle with Roasted Garlic Pepper. Wrap bacon around lamb loin and secure with toothpicks. Heat a skillet over high heat. Sear bacon wrapped lamb on all sides until golden brown. Remove toothpicks and strips of bacon. (Since the powerful flavor of the bacon can be overwhelming to lamb we will only use its imparted flavor from the searing process. The bacon strips can be discarded or cooked until crispy and reserved in the refrigerator for a short time to use as a garnish on a future Cobb salad or the like.) Place lamb in oven and roast until medium rare, an internal temperature of 125 degrees F. (Since the lamb will continue to cook for 5 to 8 minutes after you have removed it from the oven - carryover cooking - the meat thermometer will continue to rise to that period of time. So, the idea is to pull the lamb out at an internal temperature of 120 degrees F, so it ultimately ends up where you want it for medium rare.) Let meat rest, then cut into 1/4-inch thick slices. To make the tomato hash, heat the remaining tablespoon of olive oil in a skillet over medium low heat and gently cook the onion and garlic until the onion becomes translucent. Stir in the diced tomatoes and chives remove from the heat. Crumble in the cheese and allow it to melt. Place a piece of lamb on each slice of baguette, top with some of the tomato hash and mint leaves. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Barbera]

" 59131,"Raspberry Sauce 1 half-pint fresh raspberries 1/2 cup sugar 1 cup seedless raspberry jam (12 ounces) 1 tablespoon framboise liqueur Instructions: Combine the raspberries, sugar, and 1/4 cup water in a small saucepan. Bring to a boil, lower the heat, and simmer for 4 minutes. Pour the cooked raspberries, jam, and framboise into the bowl of a food processor fitted with the steel blade and process until very smooth. Chill. ","[Chardonnay, Riesling, Moscato, Sparkling Wine]" 59132,"Fish and Chips 6 medium potatoes (about 1 1/2 pounds) For the batter: 1/2 teaspoon baking powder 1 1/4 cups all-purpose flour 1 tablespoon vegetable oil 3/4 cup beer 1/4 cup milk 1 egg white 1 1/2 pounds skinned cod fillets Lemon, tartar sauce and malt vinegar Instructions: To make the chips: Peel potatoes. Square each end and sides. Cut each into 3/4-inch slices. Stack slices. Cut into 3/4-inch sticks. Place in a bowl of cold water to soak for 30 minutes. Soaking removes starch, so potatoes will be crisp when deep fried. Heat vegetable oil to 350 degrees in a deep-fat fryer.. Drain potatoes, pat dry using paper towels. Remember to dry thoroughly, any excess water will splatter when they are added to the oil. Dip frying basket in oil (this prevents potatoes from sticking to it), add potatoes. Lower basket into oil. Deep fry till just tender when pierced, and are starting to brown, 5-7 minutes. Lift basket out of oil, let potatoes drain. They are now partially cooked. After fish has been cooked, place the potatoes back in fryer basket, fry till hot, golden brown, 1-2 minutes. Drain on paper towels. For the fish: Sift baking powder with flour, place in a large bowl. Make a well in the middle of the flour, add oil and beer, stir with a wooden spoon. Gradually add milk until incorporated. Do not overmix. Batter will become elastic. Let batter stand for 30-35 minutes, till thickened. When ready to batter fish, in a copper bowl, whisk egg whites till stiff peaks form. Gently fold stiff whites into batter, using wooden spoon, until combined. Using a two pronged fork, dip a fillet in batter, turning to coat thoroughly. Hold it over the bowl, so excess batter can drip off. Lower fillet into hot oil, turning once, fry till golden and crisp, 6-8 minutes. Remove to baking sheet lined with paper towel, and keep warm in the oven as you fry the rest. To serve, sprinkle chips with salt, decorate fish with lemon wedges. Serve with tartar sauce malt vinegar. Recommended Drink: Bass Pale Ale ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 59133,"Sweet Potato TotTine 1 cup white vinegar 3 tablespoons granulated sugar
2 tablespoons kosher salt
1 teaspoon whole black peppercorns
1 medium red onion, sliced
8 cups (2 quarts) peanut oil 2 cups good-quality beef stock
5 tablespoons unsalted butter
2 cloves garlic, minced
5 tablespoons all-purpose flour Kosher salt and freshly ground black pepper One 20-ounce package frozen sweet potato tots or puffs
1 package white cheese curds
Chopped fresh parsley, for garnish
Instructions: For the pickled red onions: Bring the vinegar, sugar, salt, peppercorns and 1 cup water to a simmer in a saucepan. Put the onion slices in a heatproof container and pour the hot vinegar mixture over them. Let sit for at least 1 hour before serving. For the sweet potato tottine: In a deep fryer or large Dutch oven, heat the oil until a deep-fry thermometer inserted in the oil registers 375 degrees F. Meanwhile, heat the beef stock in a saucepan until slightly simmering. In a separate small saucepan, melt the butter over medium-low heat. Once the bubbling subsides, add the garlic and cook until fragrant, about 30 seconds. Add in the flour while whisking vigorously to prevent clumps. Cook for 2 minutes. Slowly add in the hot stock while whisking. Bring to a simmer and season with salt and pepper. Fry the tots in batches in the hot oil until golden brown, about 5 minutes. Remove and let drain on paper towels. Add the tots to a bowl, place the cheese curds on top, cover in a ladleful of gravy and top with pickled red onions and fresh parsley. ","[Chardonnay, Riesling, Gavi, Vermentino]" 59134,"Creamy Polenta with Fricassee of Truffled Mushrooms 2 cups heavy cream 2 cups milk 1 1/2 teaspoons kosher salt 3 ounces cornmeal, preferably coarse ground (about 2/3 cup) 1 tablespoon unsalted butter 2 tablespoons freshly grated grana padano or Parmigiano-Reggiano 1 teaspoon chopped fresh chives, optional 1/4 cup olive oil 2 medium shallots, thinly sliced 8 ounces mixed domestic and wild mushrooms, sliced or cut into naturally occurring pieces (about 2 cups) Crushed red pepper 1/2 cup homemade chicken reduction, recipe follows, or purchased chicken reduction, diluted with water until a little thicker than chicken stock 1 tablespoon snipped fresh chives 1 teaspoon preserved truffles About 6 pounds chicken bones 3 to 4 tablespoons olive oil 2 stalks celery, coarsely chopped 1 carrot, coarsely chopped 1 clove garlic, coarsely chopped 1 medium onion, coarsely chopped 2 cups dry white wine 4 whole canned tomatoes (about 4 ounces), coarsely chopped 4 sprigs fresh rosemary, bruised with the dull side of a chef's knife Instructions: For the creamy polenta: In a heavy-based saucepan, combine the cream and milk and heat over medium-high heat just until small bubbles begin to appear on the surface. Add the salt, and whisk the cream and milk until quite frothy. (I don't have a scientific explanation as to why this whisking step is important; but I know from experience that when I don't do it, my polenta just doesn't seem as delicious as usual. Since this initial whisk is easy and takes practically no time, I recommend you do it, too.) Add the polenta and continue to whisk the mixture as it comes to a boil. Continue whisking for an additional 3 minutes. Reduce the heat to very low, cover the pan, and cook the polenta, stirring every 5 minutes or so (switch to a wooden spoon), until the cornmeal is completely cooked and quite tender, 2 1/2 to 3 1/2 hours. It may seem very thin initially, but it will gradually thicken. As the polenta cooks, a skin will form on the bottom and sides of pan (if you are not using a nonstick pan), which is proper and which gives the polenta a slightly toasty flavor. For the fricassee of truffled mushrooms: In a large saute pan, heat the oil over medium heat. Add the shallots and cook, stirring, until the shallots just begin to color on their edges. Add the mushrooms and crushed red pepper to taste and cook until the liquid is released. Add the chicken reduction, bring to a boil, reduce to a bubbling simmer and cook until the liquid is reduced by half. (You can prepare the mushrooms ahead up to this point; reheat them over medium-high heat just before serving.) Just before serving, stir in the butter, grana padano or Parmigiano-Reggiano and chives if using. The polenta should pour from the spoon as you serve it and will thicken as it cools. If necessary, you can thin the polenta with a little milk just before serving. Divide the polenta among heated bowls or plates. Just before serving, reheat the mushrooms if necessary. Toss the mushrooms with the chives and preserved truffles. Spoon some mushrooms and some of the cooking juices over each serving of polenta. Preheat the oven to 425 degrees F. Rinse the chicken bones and pat them dry. Spread them out in single layer with a little room between the bones on one large or a couple smaller sheet pans. Roast until they are golden brown, flipping and turning the bones every 15 minutes or so, about 1 hour. In a large stockpot, heat the olive oil over medium heat. Add the celery, carrots, garlic and onions, and cook, stirring occasionally, until the vegetables are well browned, about 20 minutes. Add the wine, tomatoes and bones to the stockpot. Add enough water to cover everything by about 2 inches (about 6 quarts). Cook over medium heat (you want a gentle simmer, not a boil) until the chicken is falling off of the bone and the stock has a full flavor, about 1 1/2 hours. Remove the chicken and strain the broth several times through a chinois or other fine strainer. If you want to make and use the reduction right away, spoon off any visible fat floating on top of the stock. Otherwise, chill the stock until the fat solidifies on top and then scrape off and discard most of it. Pour the defatted stock into a saucepan and bring to a boil over high heat, and then reduce the heat slightly so the stock is not boiling so furiously. As the stock simmers, some of it will remain on the sides of the saucepan; use a spoon or ladle to pour some of the stock over this to deglaze it. (This will further increase the intensity of the flavor.) Continue simmering until the stock has darkened and reduced to about 1 quart. The time this will take will vary, but it will likely take at least 20 to 30 minutes. Use right away, refrigerate for up to three days or freeze. Makes about 1 quart. ","[Barolo, Barbaresco, Brunello di Montalcino, Chianti Colli Aretini]" 59135,"Red Velvet Cake Nonstick cooking spray 2 3/4 cups all-purpose flour, spooned and leveled, plus more for dusting the pans 1 1/2 cups granulated sugar 3/4 teaspoon baking soda 1/2 teaspoon fine salt 1/4 cup very hot water 2 tablespoons unsweetened cocoa powder 1 cup milk 2 tablespoons white distilled vinegar 1 1/4 cups vegetable oil 2 large eggs, at room temperature 1 teaspoon pure vanilla extract One 1-ounce bottle red food coloring (about 2 tablespoons) Two 8-ounce packages cream cheese, softened 1 1/2 sticks (12 tablespoons) unsalted butter, softened 1 teaspoon pure vanilla extract Pinch fine salt 3 cups confectioners' sugar 1 tablespoon milk, if needed Instructions: For the cake: Position an oven rack in the middle of the oven, and preheat to 350 degrees F. Coat two 9-inch round cake pans with cooking spray; dust with flour, and tap out the excess. Whisk together the flour, granulated sugar, baking soda and salt in a medium bowl; set aside. Stir together the hot water and cocoa powder in a small bowl until smooth; let cool slightly. Stir together the milk and vinegar in another small bowl, and let stand until thickened, 3 to 5 minutes. Whisk together the oil, eggs and vanilla in a large bowl until smooth. Whisk in the red food coloring and the cocoa mixture. Alternate whisking in the flour mixture in three additions and the milk in two, starting and ending with the flour, until just combined. Divide the batter evenly between the prepared pans. Bake until a toothpick inserted in the center comes out clean, about 30 minutes. Let cool for 10 minutes in the pans, turn out onto cooling racks and let cool completely. For the frosting: While the cake layers are cooling, beat the cream cheese, butter, vanilla and salt with an electric mixer on medium speed in a large bowl until smooth and fluffy. Gradually beat in the confectioners' sugar until smooth. Increase the speed to high, and beat until very fluffy and there is no gritty texture left from the sugar. Beat in the milk to adjust the consistency if the frosting seems too thick. To assemble: Place one cake layer bottom-side down on a cake plate. Top with 1 cup of the frosting, and spread to the edge. Top with the second layer, and frost the top and sides with the remaining frosting. If the frosting becomes too soft while assembling the cake, briefly chill the cake and frosting and then finish frosting. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 59136,"Pan Seared Pork Chops with Apple Jelly Reduction 4 bone-in, center-cut porkchops, 1-1/2 to 2 inches thick 2 Tbs. butter 1 Tbs. olive oil 1 small shallot, chopped 1/4 cup chicken stock 1/2 cup white wine 3/4 cup apple jelly salt and pepper to taste Instructions: Preheat oven to 375F. In a large, heavy skillet melt butter and heat olive oil over high heat. Season pork chops with salt and pepper on both sides, sear in skillet until golden brown and flip. When both sides are seared, transfer skillet to preheated oven to finish cooking, about 8-10 more minutes depending on thickness and desired temperature. When done remove skillet from oven and remove chops with tongs to a plate. Tent with foil to retain heat.
Spoon out any fat from skillet in excess of 2 tablespoons. Return skillet to medium-high heat and add shallots. Saute until soft and fragrant. Pour in wine and scrape up any browned bits from bottom of pan with a wooden spoon. Let wine evaporate until almost gone and then stir in apple jelly and chicken stock. The sauce will thicken slightly. Season sauce with salt and pepper. Pour sauce over chops and serve immediately. ","[Burgundy, Pinot Noir, Chianti, Tempranillo]" 59137,"Pita Pizzas 3 medium tomatoes 1 tablespoon extra-virgin olive oil, plus more for brushing and drizzling Kosher salt and freshly ground pepper 3 cups baby arugula 1/2 cup pitted kalamata olives, roughly chopped 1 tablespoon fresh rosemary, roughly chopped 1 large red onion, cut into 1-inch-thick rounds 4 6-to-8-inch pocketless pitas 1/2 cup ricotta cheese 1/4 pound part-skim mozzarella cheese, diced Pinch of red pepper flakes Instructions: Core the tomatoes and halve them crosswise, then squeeze the juices and seeds into a large bowl. Whisk in 1 tablespoon olive oil and season with salt and pepper. Add the arugula but don't toss; set aside. Dice the tomatoes and toss in a separate bowl with the olives and rosemary. Preheat a grill to medium high. Brush the onion rounds with olive oil and season with salt. Grill until soft, 3 to 4 minutes per side. Transfer to a plate and separate the rings. Reduce the grill heat to medium. Brush both sides of the pitas with olive oil and grill until marked, 2 to 3 minutes per side. Top with some of the tomato-olive mixture, ricotta, mozzarella and onion. Cover and grill until the cheese melts, 2 to 3 minutes. Toss the arugula with the dressing and pile on top of the pitas. Season with salt and the red pepper flakes and drizzle with olive oil. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 59138,"Salted Caramel Cheesecake Squares Cooking spray, for spraying the foil 2 sleeves (10 ounces) graham crackers 1/2 cup pecans
8 tablespoons (1 stick) salted butter, melted
1 1/2 teaspoons vanilla extract Three 8-ounce packages cream cheese, softened 1 1/2 cups granulated sugar
1 1/2 teaspoons vanilla extract 4 large eggs
1/2 cup sour cream
1/2 cup packed dark brown sugar 6 tablespoons salted butter
One 14-ounce can sweetened condensed milk
2 tablespoons dark corn syrup
1 teaspoon vanilla extract
Flaky sea salt, for garnish Instructions: For the crust: Preheat the oven to 350 degrees F. Line a 9-by-13-inch rectangular baking pan with foil and spray with cooking spray. Place the graham crackers and pecans into the bowl of a food processor and pulse until the mixture becomes crumbs. Add the butter and vanilla and pulse again until combined. Pour into the prepared pan and press the crumbs into the bottom of the pan. If they come up the sides, that's okay! For the filling: Beat the cream cheese, granulated sugar and vanilla in a medium bowl with an electric mixer until smooth. Add the eggs 1 at a time, beating after each addition. Add the sour cream and mix again. Pour the mixture into the crust, smooth the top and bake for 50 minutes. Turn off the oven and open the door, leaving the cheesecake to sit in the oven with the door open for 15 minutes. Remove and set aside to cool for an hour. For the caramel topping: Add the brown sugar and butter to a pan, set over medium heat and cook, stirring, until the butter is melted and the sugar is dissolved. Add the condensed milk, corn syrup and vanilla and bring to a boil, stirring continuously. Place a candy thermometer in the caramel mixture and continue to boil until the caramel reaches 225 degrees F. Turn off the heat and let the caramel cool for about 5 minutes before pouring over the cheesecake. Allow to set for 2 hours, then cut into squares with a sharp knife. Arrange on a plate and garnish each square with a pinch of sea salt. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 59139,"Cheesy cl Muffins 1/2 cup (1 stick) butter, plus more for greasing tins 4 cups all-purpose flour 2 teaspoons baking powder 1 1/2 teaspoons salt 1 1/4 cups milk (whole milk is best)
1/2 cup vegetable oil 2 large eggs 2 cups grated sharp Cheddar One 4.5-ounce can diced green chiles Instructions: Preheat the oven to 375 degrees F. Grease two 12-cup muffin tins with butter. Sift together the flour, baking powder and salt in a medium bowl. Using a pastry cutter, cut in the butter until all combined. Whisk together the milk, oil and eggs in a separate bowl. Combine the flour mixture, milk mixture, Cheddar and green chiles in a large bowl. Stir gently until combined. Spoon the batter into the prepared tins. Bake until golden, 20 to 22 minutes. Remove from the tins and serve warm. ","[Chardonnay, Sauvignon Blanc, Riesling, Zinfandel]" 59140,"LoBello's Spaghetti House - Gnocchi 6 cups all-purpose flour, divided 1/2 cup dry potato flakes 2 cups water Instructions: Place 5 cups of all-purpose flour, and 1/2 cup of potato flakes in a large bowl. Retain 1 cup flour for later use. Add 1/2 cup of water to the dry ingredients and mix by hand. Continue to add water by the tablespoon until the flour is incorporated - but not sticky. If the dough mixture becomes too sticky - add flour until the dough is dry to the touch. Lightly flour the working surface. Turn the dough mixture onto the floured working surface and continue to knead the dough until it is smooth. Cover the dough with a clean towel and let rest for approximately 15 minutes. Once the dough has rested for approximately 15 minutes, divide the dough into 4 pieces. Re-flour each piece thoroughly. Using a rolling pin, flatten each piece of dough until it is approximately 1/8-inch thick. Using a pizza cutter - cut each piece of dough into strips approximately 1/2-inch wide and each strip into \little nuggets\ approximately 3/4-inch wide. Using the tip of a dinner fork slightly tilted on an angle, press each \nugget\ into the fork tip and roll downward. This will give you a little round piece of dough with ridges. Place the finished gnocchi on a floured pan until the process has been completed with all of the remaining dough. Bring 6 quarts of water to a rolling boil - add the finished gnocchi carefully to the boiling water and stir completely to avoid sticking. Reduce the heat to a slow boil and cook the gnocchi for approximately 8 minutes or until the desired tenderness is attained. Drain the gnocchi thoroughly using a colander and serve immediately with your favorite sauce. ","[Barolo, Barbaresco, Dolcetto, Valpolicella]" 59141,"Apple Crumble with Cardamom-Vanilla Caramel Sauce 3 Granny Smith apples, peeled, cored, and sliced Zest and juice of 1 lemon 2 tablespoons granulated sugar 1 teaspoon ground cinnamon Pinch salt 2/3 cup all-purpose flour 2/3 cup brown sugar 2/3 cup oats Pinch salt 1 stick (4-ounces) unsalted butter 2/3 cup sugar 1/4 cup water 1 tablespoon butter 1/2 cup heavy cream or half-and-half 1 teaspoon vanilla extract 1 teaspoon cardamom seeds, gently crushed to release oils Instructions: Preheat the oven to 350 degrees F. To make the Apple Filling: In a small bowl, toss the apple slices with the lemon zest, lemon juice, sugar, cinnamon, and salt, and set aside. To make the Crumble Topping: In another small bowl, mix the flour, brown sugar, oats, and salt with a fork until uniform. In a baking dish, melt the butter in the microwave until about half melts, 10 to 15 seconds on high. Pour the butter into the flour mixture and incorporate with a fork. Leaving the excess butter in the baking dish, arrange the apple slices in the dish. Top with the flour-oat mixture. Bake until the apples are cooked through and the topping is golden, about 45 minutes. To make the Vanilla-Cardamom Caramel Sauce: In a medium-heavy saucepan, mix the water and sugar and bring to a boil over medium-high heat. Allow the mixture to boil, without stirring. Cook's Note: Swirl the pan, if needed. Boil until the sugar mixture is pale golden brown, approximately 7 minutes. Remove the pan from the heat, and stirring vigorously add the butter and cream. The mixture will bubble. Add the cardamom seeds and stir to incorporate. Return the pan to the heat and bring the mixture to a boil and then remove from the heat and allow to cool a few minutes. Stir in the vanilla extract and strain the sauce before drizzling over the cobbler. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 59142,"Prosciutto Wrapped Figs And Blue Cheese 8 Black Mission figs 1/2 cup blue cheese, cut into cubes 8 prosciutto (thinly sliced, cut in half lengthwise) 2 tablespoons extra-virgin olive oil Sea salt and freshly ground black pepper Instructions: Preheat grill. You will need medium to high heat for grilling. The key is to crisp the prosciutto quickly and leave the blue cheese just melted with the inner part of the fig cool in temperature. Cut the figs in half and place a piece of blue cheese on each fig half. Wrap the prosciutto around each fig half, covering the cheese. The ends of the prosciutto should overlap. Grill each piece until the prosciutto begins to color and crisp, about 2 minutes on each side. Remove from grill, lightly drizzle with extra virgin olive oil and season with sea salt and pepper. Serve warm. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Barolo]

Given the following recipe, provide the wine types that would pair well with the recipe. Return a list of the wine types only. recipe: Baked Brie with Fresh Fruit and Toasted Almonds 1 (8-ounce) wheel brie, at room temperature 1/4 cup honey 1/4 cup" 59143,"Chocolate Cherry Candy Cake 1 stick (8 tablespoons) unsalted butter, melted and cooled slightly, plus more for the pan 1 cup all-purpose flour (see Cook's Note), plus more for the pan 1 cup sugar 1/2 cup Dutch-process cocoa powder 1 teaspoon baking soda 1/2 teaspoon baking powder 1/2 teaspoon kosher salt 1/2 cup buttermilk, at room temperature 1 large egg, at room temperature 1 teaspoon pure vanilla extract 1/4 cup well-drained good-quality cherries in syrup, such as Amarena or Luxardo, plus 2 tablespoons syrup One 1/4-ounce packet unflavored gelatin 4 ounces cream cheese, at room temperature 1/2 cup sour cream, at room temperature 1/4 cup sugar 1/2 teaspoon kosher salt 1/4 teaspoon almond extract 8 ounces semisweet chocolate (50 to 60 percent cacao), finely chopped 3/4 cup heavy cream Instructions: Preheat the oven to 350 degrees F. Butter two 8-inch round cake pans, line the bottoms with parchment paper. Butter the parchment and dust with flour, tapping out excess. Whisk the flour, sugar, cocoa powder, baking soda, baking powder and salt together in a large bowl. Whisk the melted butter, buttermilk, egg, vanilla and 1/2 cup water together in another bowl until smooth. Add the wet ingredients to the dry ingredients, whisking until just combined. Divide the batter between the prepared cake pans, smoothing the tops. Bake, rotating the pans halfway through cooking, until a toothpick inserted in the center of each cake comes out clean, about 25 minutes. Let the cakes cool in the pans for 15 minutes, then turn them out onto a cooling rack set over a baking sheet. Discard the parchment paper and flip the cakes right side up again. Let the cakes cool completely. Make the cherry filling: Quarter the cherries and transfer them to a medium bowl with the 2 tablespoons reserved syrup. Combine the gelatin with 1 tablespoon cold water in a small bowl and let stand for 5 minutes to soften. Heat the gelatin in the microwave until it melts completely, about 10 seconds, stirring to dissolve. Combine the gelatin, cream cheese, sour cream, sugar, salt and almond extract in a food processor and process until smooth. Scrape the cream cheese mixture into the bowl containing the cherries and stir to combine. Refrigerate, checking every 5 minutes, until the filling is just set enough to spread, 5 to 15 minutes. (Do not let the filling firm up too much.) Place one cake on a cake stand and pile the cherry filling in the center, spreading it in a thick layer almost to the edge. Top with the remaining cake, aligning the layers directly on top of each other so the cake does not lean. Refrigerate the assembled cake for 1 hour. Meanwhile, make the chocolate ganache: Bring the cream to a simmer in a small saucepan then remove from the heat. Add the chocolate, shaking the pan gently to submerge it. Allow the pan to stand, off the heat, for 3 minutes to melt the chocolate. Whisk the ganache until smooth, then refrigerate until it is just thick enough to spread (like mayonnaise), about 15 minutes. (Do not let the ganache harden too much.) 15 to 20 minutes. (Do not let the ganache harden too much.) Stir the ganache again and scoop it on top of the cake, spreading it over the top and sides. Refrigerate the cake until the ganache is set, at least 2 hours or overnight. ","[Pinot Noir, Chianti, Tempranillo, Zinfandel]" 59144,"Easter Fiadone 1 unsalted basket cheese coarsely grated (available at Italian markets at Easter) 1 1/2 cups finely grated locatelli pecorino cheese 7 eggs 1 cup chopped parsley Lots of coarse ground black pepper 6 eggs 4 cups flour 1 tablespoon olive oil Pinch salt 1 egg yolk 1 tablespoon water Instructions: For the Filling: Mix cheeses, eggs, parsley and black pepper until well blended. Set aside while making the dough. For the Dough: Mix eggs, flour, olive oil and a pinch of salt to form a ball. Add extra flour if needed to make dough workable. Cut into four equal portions and put under a large glass bowl to rest for about 15 minutes. Roll out one portion at a time to measure about 12 inches in diameter and 1/8-inch thick, similar in size to a large pizza. Carefully spoon filling onto 1/2 of the dough circle. Create a half moon shape by spreading the filling evenly out, within 1-inch of the edge. Carefully fold over the other half of the dough and crimp the edges to seal. When complete it should look like a half moon shaped pillow. Continue making fiadones with remaining dough and filling. Finally, brush the top with an egg wash of 1 egg yolk and 1 tablespoon of water. Bake in a preheated 350 degree oven for 45 minutes. DO NOT OPEN OVEN BEFORE 40 minutes. At 45 minutes turn oven off but do not remove for 10 more minutes, or it will sink. Slice into finger shaped pieces and serve with red wine. 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. ","[Barolo, Barbaresco, Chianti, Valpolicella]" 59145,"The Best Sugar Cookies for Decorating 2 cups all-purpose flour, plus more for dusting (see Cook's Note) 1/8 teaspoon baking soda 1/2 teaspoon fine salt 1 large egg 1 teaspoon pure vanilla extract 1 1/2 sticks (12 tablespoons) unsalted butter, at room temperature 1/2 cup granulated sugar 1/4 cup confectioners' sugar 1/2 pound (about 1 3/4 cups) confectioners' sugar, plus more for thickening 1 tablespoon meringue powder 1/2 teaspoon pure vanilla extract Assorted food coloring, optional Instructions: For the sugar dough: Whisk together the flour, baking soda and salt in a medium bowl. Beat together the egg and vanilla in a small bowl. Beat the butter, granulated sugar and confectioners' sugar together in a large bowl with an electric mixer on low speed. Once incorporated, increase the speed to medium and beat until slightly creamy, about 3 minutes. Stop and scrape down the sides of the bowl as needed. Reduce the speed to low again and slowly pour in the egg mixture and beat until combined. Add the flour mixture in 3 additions, increasing the speed as the dough gets thicker to keep the beaters spinning. Scrape down the sides of the bowl and the beaters as needed. Once all the flour is just incorporated, increase the speed to medium-high and beat until the dough is very smooth, about 5 minutes. Turn the dough out of the bowl and bring it together. Divide into 2 even pieces. Shape each piece into a flat square and wrap in plastic wrap. Refrigerate the dough for at least 3 hours or overnight. To roll, cut and bake the cookies: Position racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment paper. Dust another sheet of parchment paper with flour and put 1 piece of the dough on top. Dust with more flour and top with another sheet of parchment. Roll the dough out between the parchment sheets into a square about 1/4-inch thick (about 11-by-9 inches) and place in the freezer for 5 minutes. Repeat with the remaining piece of dough. From 1 piece of rolled dough, cut out cookies with a 2 1/2-inch cutter and arrange on the prepared baking sheets, about 2 inches apart. Refrigerate while you cut the remaining cookies. Reroll any scraps of dough and repeat the freezing, cutting and refrigerating process until all the dough is used. Bake, rotating the baking sheets front to back and bottom to top about halfway through, until golden brown around the edges, about 12 minutes. Let cool completely on the baking sheets set on a wire cooling rack, about 30 minutes. Meanwhile, make the royal icing: Combine the confectioners' sugar and meringue powder in a large bowl. Add 3 tablespoons water and the vanilla and beat with an electric mixer on medium-high speed until the icing forms thick and glossy peaks, about 2 minutes (add up to 1 tablespoon more water, if needed). Tint with a few drops of food coloring if desired. Fit a pastry bag with a small round tip and fill it with the icing. Pipe royal icing on cookies with the design of your liking and let dry for 30 minutes. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 59146,"Easy Naan Pizza 1 teaspoon ground cumin 1/2 teaspoon ground coriander
2 tablespoons olive oil
1 pound ground turkey
Kosher salt and freshly ground black pepper
2 cloves garlic
2 teaspoons fresh oregano, chopped
Zest and juice of 1 lemon
4 pieces naan
1/2 cup pizza sauce
Shredded mozzarella, for topping pizzas
1/4 cup tahini
2 tablespoons harissa
Toppings: Crumbled feta, sliced Persian cucumbers, pitted kalamata olives, thinly sliced red onion, fresh parsley leaves, fresh mint leaves, lemon zest and juice
Instructions: Preheat the oven to 400 degrees F. Heat a large skillet over medium-high heat. Add the cumin and coriander to the hot skillet and stir to toast until they become aromatic, about 30 seconds. Add the oil and turkey, breaking the meat up with a wooden spoon into small crumbles. Sprinkle with 1 teaspoon salt and toss it so the turkey is coated in oil and spices. Cook, stirring occasionally, until the turkey starts to brown, about 2 minutes. Grate the garlic cloves on a rasp grater into the skillet. Stir it into the turkey and cook until turkey is browned and fully cooked, 4 to 5 minutes more. Stir in the oregano, some lemon zest and half the lemon juice, scraping up browned bits left in the skillet. Remove from the heat and set aside.
For the kids: Put 2 naan on a baking sheet. Spoon 2 tablespoons pizza sauce on each. Add a little bit of turkey and the mozzarella. Bake until the cheese is bubbling and the crust is golden brown, about 10 minutes.
For the adults: Mix the tahini with the harissa, remaining lemon juice, a pinch of salt and 2 tablespoons water if desired (see Cook's Note). Spread the tahini sauce on one side of the remaining pieces of naan. Sprinkle turkey on top of the sauce. Bake until the crust is toasted, 10 to 15 minutes. Layer on feta, cucumbers, olives, red onion, parsley and mint leaves. Sprinkle with some lemon zest and spritz with a little lemon juice. Drizzle with additional tahini sauce if desired. Serve hot or at room temperature. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 59147,"Chicken Meatballs with Homemade Ricotta 2 pounds ground chicken (white and dark meat) 2 cups breadcrumbs
1 roasted red pepper, minced
1/4 cup buttermilk
1 tablespoons chopped fresh parsley
1 tablespoon dried oregano
1 tablespoon dried thyme
10 fresh basil leaves, minced
1 teaspoon minced garlic
1 teaspoon salt
1 teaspoon black pepper
1 pinch crushed red pepper flakes Oil, for greasing the baking sheet 1/2 gallon whole milk 1 quart buttermilk
1 quart heavy cream
1 tablespoon salt
Homemade or store-bought tomato sauce, for serving Instructions: For the meatballs: Preheat oven to 350 degrees F. Combine the chicken, breadcrumbs, roasted red pepper, buttermilk, parsley, oregano, thyme, basil, garlic, salt, pepper and red pepper flakes in a large bowl and mix thoroughly. Roll the mixture into 2- to 3-inch balls, though the meatballs can be made into any size desired. Place the meatballs on a lightly-greased baking sheet and roast until cooked through and a little brown, 35 to 40 minutes. For the ricotta cheese Bring the milk, buttermilk, heavy cream and salt to a boil in a large stockpot over medium heat, then turn off the heat and let sit for 30 minutes. Using a very fine strainer or cheesecloth, strain the milk mixture to separate the thick parts, or curds, from the remaining liquid, or whey, over a bowl or container. Discard the whey. For thicker ricotta, let the mixture strain longer so more liquid is removed. Let cool and adjust seasoning if necessary. Serve the meatballs hot with your favorite homemade or store-bought tomato sauce and garnish with pieces of ricotta. ","[Chardonnay, Pinot Grigio, Gavi, Vermentino]" 59148,"Bucatini With Olive-Caper Sauce Kosher salt 12 ounces bucatini or spaghetti 1 small clove garlic 2 tablespoons capers, drained and rinsed Pinch of red pepper flakes 2 tablespoons extra-virgin olive oil 1 pound tomatoes, diced 2/3 cup pitted kalamata or nicoise olives, chopped 3 tablespoons unsalted butter, cut into pieces, at room temperature 3 tablespoons chopped fresh basil 8 ounces fresh mozzarella cheese, finely chopped Instructions: Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 1/2 cup cooking water, then drain the pasta. Meanwhile, pile the garlic, 1 tablespoon capers and the red pepper flakes on a cutting board; mince, then mash with the flat side of a chef's knife to make a paste. Transfer the mixture to a large bowl and add the olive oil, tomatoes, olives, the remaining 1 tablespoon capers and the butter. Stir in the basil and cheese. Add the pasta to the bowl with the tomato mixture and toss until the butter is melted, adding the reserved cooking water to moisten, if needed. Season with salt. ","[Chardonnay, Vermentino, Grner Veltliner, Albari?o]" 59149,"Arugula and Romaine Salad with Walnuts and Blue Cheese Vinaigrette 2 cups arugula leaves, washed and trimmed 2 hearts romaine lettuce, coarsely chopped 1 cup walnut halves, lightly toasted 3 tablespoons balsamic vinegar 1/2 cup extra-virgin olive oil, eyeball it 1/2 teaspoon salt 1 teaspoon coarse black pepper 6 ounces, (1 cup) blue cheese crumbles Instructions: Chill salad plates when you begin preparing your entree. When your entree is almost ready to serve, combine arugula and romaine leaves and separate onto 4 chilled salad plates. Scatter toasted walnuts evenly among the salads. Pour vinegar into a small bowl and whisk in extra-virgin olive oil in a slow stream to combine dressing. Season dressing with salt and pepper, then stir in blue cheese crumbles. Ladle dressing evenly over top of salad plates and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Barolo]" 59150,"Blue Cheese Souffle 3 tablespoons unsalted butter, plus more, for greasing 2 tablespoons grated Parmesan 3 tablespoons flour 1 cup milk, hot 4 egg yolks Salt and pepper 1 teaspoon dry mustard 3/4 cup crumbled blue cheese 5 egg whites Pinch cream of tartar Serving suggestions: Dried Figs in Simple Syrup, recipe follows, brioche, and bitter greens 1/2 cup water 1 orange, zested and juiced 1/2 teaspoon ground cinnamon 1 tablespoon brown sugar 1 teaspoon natural vanilla extract 1 cup dried whole figs Instructions: Preheat oven to 350 degrees F. Prepare 4 (8-ounce) ramekins or a 1 1/2 -quart souffle dish by greasing with softened butter and coating with Parmesan. Make a thick bechamel sauce base by melting 3 tablespoons butter over low-medium heat in a thick-bottomed saucepan. Just as the foam subsides, add the flour, stirring constantly with a wooden spoon or whisk to prevent lumps. Cook for 2 to 3 minutes to coat the flour and remove the starchy taste, do not allow to brown. Add the hot milk to the roux and continue to whisk until the mixture is smoothly thickened. Remove from heat. Beat in the egg yolks one at a time. Season with salt, pepper, and mustard. Stir in the cheese and incorporated evenly. Chill while preparing the egg whites. In a separate clean bowl, beat the egg whites and cream of tartar just until they hold soft peaks. Fold 1/3 of the beaten whites into the bechamel mixture to lighten it. Then gently fold in the rest. Pour into the prepared ramekins or souffle dish and place on a cookie sheet. Bake on the middle rack for about 25 minutes. The souffle is done when it has puffed over the rim, the outside is golden and the center giggles slightly. Take care not to over bake. Serve with Dried Figs in Simple Syrup, brioche, and bitter greens. Combine water, orange juice and zest, cinnamon, brown sugar, and vanilla in a small saucepan and place over medium heat. Add the figs and cook until reconstituted, about 10 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 59151,"Not So Traditional Corned Beef Hash with Poached Eggs 1 pound russet potatoes, peeled, 1/2-inch dice 2 tablespoons butter 1 large onion, peeled, 1/2-inch dice, (about 1 cup) 1 tablespoon chopped garlic 1 tablespoon ancho chili paste 1 pound cooked corned beef, 1/2-inch dice 2 tablespoons chopped fresh cilantro leaves Salt and pepper 1 quart water with 2 tablespoons white vinegar for poaching 12 quail eggs Instructions: Parboil potatoes in salted water for 4 minutes and drain. To a large skillet over medium heat, add butter. Saute onion in butter until caramelized. Add potatoes to onion and cook for 4 minutes. Add garlic and chili paste. Add beef and cilantro and combine well. Flatten out mixture to edges, ensuring uniform depth in skillet. Continue to cook until crisp on bottom. Season with salt and pepper. In a pot, bring poaching liquid to boil. Crack eggs into a small bowl and gently add to boiling water. Cook 2 to 3 minutes. Serve.; ","[Malbec, Zinfandel, Tempranillo, Barbera]" 59152,"Sopa Seca: Mexican Noodle Casserole 1/4 cup extra-virgin olive oil, plus extra for pan 12 ounces fideos (bundled vermicelli) 1 medium onion, chopped 3 cloves garlic, minced 1 teaspoon ground coriander 1 teaspoon dried oregano, preferably Mexican 1 teaspoon New Mexican chili powder 1 bay leaf 1 1/2 cups canned whole tomatoes 1 to 2 chipotles en adobo sauce, minced 1 1/2 cups chicken broth, homemade, or low-sodium canned 1 teaspoon kosher salt Freshly ground black pepper 2 cups shredded smoked turkey 1 cup coarsely grated cheddar cheese (4 ounces) Mexican crema, or sour cream thinned with a bit of milk, optional Instructions: ","[Rioja, Tempranillo, Garnacha, Pinot Noir]" 59153,"Wiener Schnitzel with Lemon-Lime Brown Butter, Paprika and Fried Eggs 2 dried soft pretzels, cut into pieces 1/2 loaf challah, cut into pieces
1/2 loaf brioche, cut into pieces
6 veal cutlets, pounded thin Kosher salt and freshly ground black pepper Kosher salt and freshly ground black pepper
All-purpose flour, for dredging 8 large eggs
Canola oil, for searing 6 tablespoons unsalted butter
1/2 cup caper berries, chopped
1/2 cup white Spanish anchovies, chopped
1 bunch flat-leaf parsley leaves, chopped
2 limes, juiced
2 lemons, juiced
1 tablespoon smoked Hungarian sweet paprika Instructions: Add the pretzels, challah and brioche to a food processor and pulse until very fine breadcrumbs form. Season the veal with salt and pepper. Put the flour and breadcrumbs in separate shallow bowls. Whisk together 2 of the eggs in a third bowl. Dip each cutlet in the flour, then the eggs and finally the breadcrumbs, making sure both sides are completely coated. Heat the oil in a large cast-iron pan and sear the veal, one or two at a time, until they begin to brown around the edges, around 2 minutes. Flip and add a generous tablespoon of butter per veal cutlet. When the butter begins to brown, add some of the caper berries, anchovies and parsley. Cook the meat until it's almost completely done and crispy on the outside. Remove the pan from the flame and sprinkle with the lime and lemon juice. This will stop the cooking of the meat. In a nonstick pan, fry the eggs sunny-side up and place one on top of each schnitzel. Sprinkle the paprika through a sieve on each before serving. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 59154,"Adobo Shrimp Tacos with Smoked BBQ Chipotle Coleslaw 1/2 cup sour cream 2 tablespoons mayonnaise 2 limes, juiced 1 (16-ounce) package coleslaw mix 1/4 cup chopped fresh cilantro leaves, chopped 1 small bunch green onions, green tops only, thinly sliced (about 3 tablespoons) 1 tablespoon barbeque seasoning (recommended: Bruno's Smoked BBQ Chipotle Seasoning) Canola oil, for frying 2 cups all-purpose flour 1 cup cornmeal 1 pound medium shrimp (26/30 count), peeled and deveined 2 tablespoons adobo seasoning (recommended: Bruno's Dry Adobe Seasoning) 6 (8-inch) flour tortillas Instructions: In a medium bowl, combine all of the ingredients. Mix well, then taste and adjust the seasoning, as needed. Refrigerate for about 1 hour. In a deep-fryer or heavy-bottomed pot, heat enough canola oil to come halfway up the sides of the pot, to 375 degrees F.
In a medium bowl, combine the flour and cornmeal; set aside. Season the shrimp with the adobo. Dredge the seasoned shrimp in the cornmeal mixture, and then add them to the hot oil 1 at a time. Fry until golden brown, about 3 minutes. Remove the shrimp from the oil and drain on paper towels.
Heat a medium saute pan over medium-high heat. Add a tortilla, and heat for about 30 seconds on each side. Spoon about 2 tablespoons of slaw in the center of the tortilla, then put 4 or 5 fried shrimp on top and fold like a taco. Repeat with the remaining ingredients. Serve hot or at room temperature. ","[Chardonnay, Sauvignon Blanc, Vermentino, Tempranillo]" 59155,"Sake Passion 1/2 cup passion fruit juice 1/2 cup sake 1 tablespoon grenadine 1 teaspoon freshly squeezed orange juice Instructions: Fill a cocktail shaker with ice. Add the passion fruit juice and sake. Cover and shake vigorously to combine and chill. Strain into a large chilled martini glass. Add the grenadine. Stir and serve. ","[Sake, Sparkling Shiraz, Moscato]" 59156,"Lasagna Cupcakes with Sausage and Mango Chutney 2 tablespoons olive oil 1 (1-inch) cinnamon stick 4 whole cloves 1 medium onion, finely diced (about 1 cup) Kosher salt and freshly ground pepper 4 cloves garlic, minced 1 pound mild Italian chicken sausage, casing removed 1/4 cup tomato paste 1 (28-ounce can) crushed tomatoes 1/4 cup chopped fresh basil, plus 12 whole small leaves 3/4 cup part-skim ricotta 3/4 cup freshly grated Parmesan, plus more for topping 1 1/2 cups shredded mozzarella, plus more for topping 1/3 cup mango chutney Kosher salt and freshly ground pepper 1 package wonton wrappers (at least 48) Instructions: Preheat the oven to 375 degrees F. For the meat sauce: In a large skillet over medium-high heat, warm the olive oil until it shimmers. Add the cinnamon stick and whole cloves. Add the onion, sprinkle with a little salt and saute until softened but not browned. Add the garlic and saute until fragrant, about 1 minute longer. Add the sausage, breaking up the clumps with your spoon. Cook until the sausage is no longer pink, 2 to 3 minutes. Stir in the tomato paste and cook 1 to 2 minutes. Add the crushed tomatoes, 1/4 cup chopped basil, as well as some salt and pepper. Stir to combine and simmer uncovered, for about 15 minutes, stirring every now and then. Allow the meat sauce to cool, about 15 minutes before building lasagna cupcakes. As the meat sauce is cooking, prepare the ricotta filling. For the ricotta filling: Stir together the ricotta, 3/4 cup Parmesan, 3/4 cup mozzarella and mango chutney. Season with lots of pepper, about a teaspoon and set aside. To assemble the cupcakes: Pull out your favorite cupcake pan. If your pan is not nonstick, spray the cups with cooking spray. Place a wonton wrapper in each cup. Don't worry if you're using square ones. Drop about 1 tablespoon of meat sauce into the bottom of each cup. Then add 1 teaspoon of ricotta filling. Then cover with another wonton wrapper, rotating it about 90 degrees so that the corners of the first wrapper and the second wrapper aren't right on top of each other. Repeat this until you've built 3 layers total. Top each with a small basil leaf, then another wonton wrapper. Finish each cupcake with a spoonful of meat sauce, a little shredded mozzarella and pinch of grated Parmesan. Pop them into the oven and bake for 20 minutes. When time's up, resist the temptation to eat them right away or else you'll burn your mouth! Let them rest on the counter for about 10 minutes, and they should slip out of the muffin tin easily. Top with more shredded basil if you like. ","[Barolo, Chianti, Dolcetto, Garnacha]" 59157,"Grilled Chicken with Cobb Salad 4 skinless, boneless chicken breasts (about 8 ounces each) 1 small onion, cut into 1/2-inch-thick rings 1 cup buttermilk 2 cloves garlic, smashed Kosher salt and freshly ground pepper 4 slices bacon 3 large eggs 1/4 cup vegetable oil, plus more for the grill 4 teaspoons white wine vinegar 1 tablespoon dijon mustard 2 hearts romaine lettuce, chopped 1 tomato, chopped 1 avocado, chopped 1/3 cup crumbled blue cheese Instructions: Pound the chicken between 2 sheets of plastic wrap with a mallet or heavy skillet until 1/4 to 1/2 inch thick. Transfer to a large bowl and add the onion, 3/4 cup buttermilk, the garlic and 1/2 teaspoon each salt and pepper. Refrigerate at least 30 minutes and up to 4 hours. Meanwhile, cook the bacon in a medium skillet over medium heat, turning, until crisp, about 8 minutes. Remove to a paper towel-lined plate to drain; reserve the drippings for the dressing. Chop the bacon. Fill a small bowl with ice water. Bring a medium saucepan of water to a boil. Add the eggs and cook 4 minutes, then transfer 1 egg to the ice water using a slotted spoon. Continue cooking the remaining 2 eggs until hard-boiled, 6 more minutes; drain and let cool. Make the dressing: Remove the 4-minute egg from the ice water and carefully peel (it will be soft); transfer to a blender. Add the vegetable oil, reserved bacon drippings, remaining 1/4 cup buttermilk, the vinegar, mustard, 1/4 teaspoon salt and a few grinds of pepper and blend until smooth and slightly thick, about 1 minute. Refrigerate while you cook the chicken, at least 15 minutes. Preheat a grill or grill pan to medium high. Lightly brush with vegetable oil. Drain the chicken and onion, discarding the garlic; pat the chicken dry. Lightly season with salt and pepper. Grill the chicken, turning once, until just cooked through, 6 to 8 minutes. Grill the onion, turning occasionally, until tender and lightly charred, about 10 minutes; roughly chop. Peel and chop the hard-boiled eggs. Toss the romaine, grilled onion, tomato, avocado, blue cheese and 1/4 cup of the dressing in a large bowl. Divide the chicken among plates and top with the salad; top with the bacon and chopped hard-boiled eggs. Drizzle with the remaining dressing and season with pepper. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Gavi]" 59158,"Grilled Cheese Dippers with Spicy Tomato-Cheese Soup 1 can condensed Southwest-style pepper jack soup 8 ounces Mexican-style shredded cheese 1 baguette French bread, sliced 1/2-inch thick 1/2 stick butter, softened Spicy Tomato-Cheese Soup, recipe follows 1 can condensed tomato soup 1 can condensed Cheddar cheese soup 3 cups spicy tomato juice
2 teaspoons hot pepper sauce 1 teaspoon dried basil
Instructions: In a bowl, combine condensed cheese soup and the shredded cheese. Spread mixture on baguette slices. Butter the outside of the sandwiches.
Heat large frying pan or griddle over medium-high heat. Place sandwiches in the pan and cook until golden brown, approximately 2 minutes. Flip sandwiches and cook second side. Cover frying pan to ensure that the cheese melts. Serve as \dunkers\ with mugs of Spicy Tomato-Cheese Soup. Combine all ingredients in a medium saucepan. Heat thoroughly, over medium heat, stirring occasionally.
Serve in mugs with Grilled Cheese Dippers. ","[Chardonnay, Sauvignon Blanc, Zinfandel, Tempranillo]" 59159,"Chicken Pinwheels with Telluride's Own Rub and SW Seasoning 1 (4-ounce) free-range boneless, skinless chicken breast, partially frozen 2 teaspoons Rub and SW Seasoning (recommended: Kendra's Kitchen) 6 wooden toothpicks Instructions: Place chicken in a heavy duty resealable plastic bag. With the smooth side of a meat tenderizer, pound out chicken into a thin cutlet. Sprinkle seasoning over breast and roll into a cylinder shape. Cut into small pinwheels and secure with a toothpick. (The chicken will be defrosted by the time you are ready to place on grill.) Preheat grill. Grill for 3 to 4 minutes on each side, or until fully cooked through. ","[Sauvignon Blanc, Chardonnay, Riesling, Zinfandel]" 59160,"Tater Tot Breakfast Casserole One 16-ounce bag frozen Tater Tots? Butter, for the baking dish 1 tablespoon olive oil
1 pound spicy bulk breakfast sausage
1 medium onion, very finely diced 1 cup milk
1/2 cup half-and-half
1/4 teaspoon seasoned salt
1/4 teaspoon cayenne
4 large eggs
1 red bell pepper, very finely diced 1 green bell pepper, very finely diced 2 cups grated Cheddar cheese 1 cup grated pepper jack cheese Kosher salt and freshly ground black pepper Instructions: Line up the tater tots in a buttered 9-by-13-inch baking dish. Add the olive oil to a large skillet over medium heat. Add the sausage and onion and cook, breaking the sausage up with a wooden spoon, until browned and cooked through, 8 to 10 minutes. Set aside to cool slightly, then sprinkle it over the tater tots. In a large bowl, mix the milk, half-and-half, seasoned salt, cayenne, eggs, bell peppers, half of both cheeses and some salt and pepper. Pour over the tots and sausage mixture, then top with the rest of the cheese. Cover with foil and refrigerate overnight. Preheat the oven to 350 degrees F. Bake, covered, for about 25 minutes. Remove the foil and continue to bake until the cheese is brown and bubbly and the casserole is cooked through, another 20 to 35 minutes. Cut into squares and serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 59161,"Diamond Sevens Ranch Dressing 1 cup mayonnaise 1/4 cup milk 1 1/2 teaspoons apple cider vinegar 2 teaspoons chopped fresh parsley 1 teaspoon chopped fresh dill 1 teaspoon kosher salt 1/2 teaspoon garlic powder 1/2 teaspoon garlic salt 1/2 teaspoon onion powder 1/2 teaspoon black pepper Instructions: In a blender, blend the mayonnaise with the milk, vinegar, parsley, dill, salt, garlic powder, garlic salt, onion powder and black pepper until smooth, about 2 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 59162,"Ham and Cheese Quick Bread Nonstick cooking spray 2 cups all-purpose flour 1 1/4 teaspoons baking powder 3/4 teaspoon baking soda 2 1/4 teaspoons dry mustard 1/2 teaspoon kosher salt Pinch cayenne pepper 3/4 cup plus 1 tablespoon milk 1/3 cup vegetable oil 2 tablespoons honey 3 eggs One 6-ounce piece deli ham, finely chopped (about 1 1/4 cups) 1 cup shredded gruyere cheese, lightly packed (about 3 ounces) 1/2 cup finely diced (about 1/4-inch) havarti or gruyere cheese (about 2 ounces) 2 scallions, chopped Instructions: Preheat the oven to 350 degrees F. Lightly spray a 9-by-5-by-3-inch metal loaf pan with nonstick cooking spray and set aside. In a medium bowl, whisk the flour, baking powder, baking soda, 3/4 teaspoon dry mustard, kosher salt and cayenne until combined. In a large bowl, whisk together 3/4 cup milk, the oil, 1 tablespoon honey and the eggs until smooth. Stir in the dry ingredients until just combined. Then fold in the ham, 3/4 cup shredded cheese, the diced cheese and scallions. Pour the batter into the prepared loaf pan and sprinkle the top with the remaining 1/4 cup shredded cheese. Bake until well risen, golden brown and a skewer or cake tester inserted in the center comes out clean, 40 to 45 minutes. Cool in the pan for 10 minutes. Meanwhile, in a small microwave-safe bowl, stir together the remaining 1 tablespoon each honey and milk and the remaining 1 1/2 teaspoons dry mustard until smooth. Heat in the microwave until hot and bubbling, 20 to 30 seconds. Turn the loaf onto a wire rack and generously brush with the warm glaze. Cool completely. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 59163,"Thai Roasted Green Fish 1 tablespoon lime juice (about half a lime, save the other half for later) 1/2 cup loosely packed fresh cilantro (leaves and soft stems) 1/2 cup loosely packed fresh mint leaves 1 teaspoon fish sauce 1/2 teaspoon toasted sesame oil 1 teaspoon light brown sugar 1 teaspoon crushed red pepper flakes Freshly ground black pepper 3 tablespoons canola oil 1 (3 pound) whole striped bass, scales, fins and innards removed Instructions: Preheat the oven to 450 degrees F. Line a large baking sheet with foil or parchment. In a food processor, whizz up the lime juice, cilantro, mint, fish sauce, sesame oil, brown sugar, red pepper flakes, pepper, and oil. Cut 4 to 5 slits on each side of the fish, almost down to the bone. Divide the cilantro paste in half. Rub 1 portion of the paste all over fish, especially into the slits and the cavity of the fish. Reserve the other half for serving. Take a large piece of foil and form a loose ball. Stuff it into the cavity so that you can make the fish \sit\ on the baking sheet, belly facing down, ridge of the fish's back facing the ceiling. It'll look as if the fish is swimming on the baking sheet! Bake until the eyes turn solid white and the flesh flakes easily, 15 to 20 minutes, depending on the size of the fish. Taste the leftover marinade, and add juice from the other half of the lime. Serve marinade on the side with the fish. ","[Sauvignon Blanc, Pinot Grigio, Gewrztraminer, Riesling]" 59164,"Mushrooms a la Greque 1 1/2 cups water 1/2 cup wine 6 tablespoons olive oil 1/3 cup lemon juice 1 teaspoon salt 1 bouquet garni: parsley stems, bay leaf, thyme, 2 tablespoons minced shallots, celery leaves or seeds, fresh fennel or 1/8 teaspoon seeds, 1 teaspoon peppercorns, 1/4 to 1 teaspoon coriander 1 (10-ounce) package button mushrooms Instructions: In a saucepan, combine water, wine, olive oil, lemon juice and bouquet garni. Simmer for 10 minutes. Slice mushrooms and leave small ones whole. Add mushrooms to court bouillon and simmer 8 to 10 minutes. Strain out mushrooms and reduce cooking liquid by two-thirds or until thickened. Allow mushrooms to marinate overnight in sauce. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 59165,"Grilled Plantain with Spicy Brown Sugar Glaze 4 very ripe plantains, peeled and sliced on the bias 1/2-inch thick 2 tablespoons vegetable oil 4 tablespoons light brown sugar 2 tablespoons fresh orange juice 1 tablespoon honey 2 tablespoons coarsely chopped cilantro Salt and freshly ground pepper Instructions: Preheat grill. Brush the plantains with the oil and grill until caramelized, about 2 minutes on each side. In a small bowl, combine the brown sugar, orange juice, honey and cilantro and brush on plantains. Season to taste with salt and pepper. ","[Zinfandel, Petite Sirah, Tempranillo, Garnacha]" 59166,"Plantains Foster 1/4 cup unsalted butter 1/4 cup packed golden brown sugar Juice of one orange 2 very ripe plantains, peeled, sliced 1/4 cup dark rum Vanilla ice cream Freshly grated orange peel Instructions: Melt butter in heavy large skillet over medium heat. Add sugar and orange juice and stir until sugar melts. Add plantains and saute until tender and caramelized. Add rum. Using long match, carefully ignite mixture. Cook until flames die out. Serve immediately with vanilla ice cream and sprinkle with orange peel. ","[Rum, Cream Sherry, Port]" 59167,"Farfalle with Turkey Sausage, Peas and Mushrooms 1/2 cup extra virgin olive oil 1 pound ground turkey sausage, removed from casing Sea salt and freshly ground black pepper 10 ounces cremini mushrooms, coarsely chopped 1 (10-ounce) package frozen peas, defrosted slightly 1 pound dried farfalle pasta 1/2 cup freshly grated Grano Padano Instructions: In a large pot, bring 6 quarts of salted water to a boil. In a large saute pan over high heat, add 2 tablespoons olive oil. Season turkey with salt and pepper. Add turkey and saute breaking any large lumps until golden brown. Remove meat from pan and set aside. Add 2 tablespoons olive oil to pan and heat. Add chopped mushrooms and season with salt and pepper. Saute until all the liquid from the mushrooms has evaporated, about 5 minutes. Add the peas and saute for 4 minutes. Return the meat to the pan and cook for another 3 minutes. Remove from heat and set aside. When the pot of water has come to a boil, add pasta and cook until al dente, about 8 minutes. Drain in a colander. Return pasta to the pot and add the meat mixture. Combine thoroughly and gently cook over medium heat for 5 minutes. Drizzle in remaining olive oil. If the mixture is dry, do not hesitate to use more olive oil if necessary. Check the seasoning. Turn off the heat and add the grated cheese. Stir well and serve in large bowl. ","[Barolo, Barbaresco, Chianti, Rioja]

" 59168,"Cherries Jubilee Duck Confit 1/4 cup small diced onion 4 tablespoons olive oil, divided 1/2 cup macerated cherries Kosher salt Freshly ground black pepper 1 1/4 pounds smoked duck, chopped 10 wonton cups Instructions: Saute onion in 2 tablespoons olive oil until caramelized. Refrigerate onion until cool. Drain macerated cherries reserving liquid. Mix 2 ounces cherry liquid, remaining olive oil, salt and pepper. Mix in the smoked duck and caramelized onion. Fill each wonton cup with duck mixture. Garnish with whole cherries. ","[Rhone Blends, Pinot Noir, Sparkling Wine]" 59169,"Peshwari Bread Raita 1 tablespoon desiccated coconut (unsweetened finely shredded coconut) 1 tablespoon chopped pistachios 1 tablespoon finely chopped raisins 3 extra-thick slices white bread, cut into rounds with a biscuit cutter 14 ounces plain yogurt 1 1/2 teaspoons caster sugar (superfine) Kosher salt 1 teaspoon vegetable oil 1/2 teaspoon brown mustard seeds* 1 to 2 dried red chilies
10 curry leaves* Instructions: In a bowl, mix together the coconut, pistachios and raisins until well combined.
Using a small, sharp knife, slice a deep pocket horizontally in the bread disks. Stuff each bread pocket with the nut and raisin mixture.
In a bowl, whisk together the yogurt, sugar, and pinch of salt until smooth and well combined, adding more sugar and salt to taste if necessary.
Heat the oil in a small pan over a medium heat. Add the mustard seeds and cook for 20 to 30 seconds, or until they start to pop. Caution: Keep the pan well away from your eyes and face. Be careful of the popping mustard seeds and splattering oil.
Add the dried chiles and curry leaves, and continue to cook for 20 to 30 seconds. Add the yogurt mixture, and stir well, until the mixture is well combined.
Place the stuffed bread disks into a large mixing bowl and pour the yogurt mixture over them. Give the bowl a shake to ensure that the yogurt mixture coats the bread disks, including the underside. Set the bowl aside for 30 minutes to soak, and then serve. ","[Chardonnay, Sauvignon Blanc, Chenin Blanc, Vermentino]" 59170,"Czechoslovakia Cookie Rolls 1 cup unsalted butter, plus extra for greasing baking sheets 8 ounces sour cream 2 cups all-purpose flour 1 teaspoon salt 12 ounces apricot preserves 3 ounces sweetened flaked coconut 1/2 cup pecans or walnuts, coarsely chopped 12 maraschino cherries, chopped Instructions: For the dough: Preheat the oven to 350 degrees F. Grease 2 baking sheets and set aside. In a mixer, beat the butter and sour cream until smooth, about 2 minutes. Gradually add the flour and salt until the dough comes together and pulls away from the side of the bowl. Refrigerate for at least 4 hours or overnight. Divide dough into 4 even pieces and roll into 9 by 12-inch pieces about 1/4-inch thick. Set aside. For the filling: In a medium bowl, combine all 4 ingredients and mix until smooth. Divide the filling into 4 even portions, and spread even amounts of filling on each piece of rolled out dough, leaving a 1-inch border. Roll lengthwise and transfer to a cookie sheet. Repeat with remaining pieces of dough, placing 2 rolls on each cookie sheet. Bake until golden at the edges, about 35 to 45 minutes. Slice while still warm into 1 to 2- inch slices. Cool completely on wire racks. ","[Chardonnay, Riesling, Gewrztraminer, Moscato]" 59171,"Cereal Crusted Chicken Fingers 2 cups crushed multigrain toasted oats cereal 1/4 cup grated Parmesan 2 teaspoons Italian seasoning or other dried herbs 2 large eggs, beaten 1 1/2 pounds chicken tenders Marinara sauce, or other dipping sauce, for serving (optional) Instructions: Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper. In a baking dish, combine the crushed cereal (can be crushed in the food processor), Parmesan and Italian seasoning. Beat the eggs in a separate baking dish. Dip each chicken tender in the eggs, then evenly coat them with the cereal mixture. Place the breaded chicken tenders on the prepared baking sheet. Bake until golden brown, 20 to 25 minutes. Serve with the dipping sauce of your choice! ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 59172,"Rainbow Cake Butter, for greasing All-purpose flour, for dusting 1/3 cup finely ground freeze-dried bananas, plus 1 cup whole for decorating
1/3 cup finely ground freeze-dried blueberries, plus 1 cup whole for decorating
1/3 cup finely ground freeze-dried mangos, plus 1 cup whole for decorating
1/3 cup finely ground freeze-dried peas, plus 1 cup whole for decorating 1/3 cup finely ground freeze-dried raspberries, plus 1 cup whole for decorating Two 18.5-ounce boxes white cake mix
3 large eggs
3 large egg whites
1/2 cup vegetable oil
Red, yellow, green and blue food coloring
Two 12-ounce cans white frosting
Instructions: Preheat the oven to the temperature called for in the cake mix instructions. Lightly grease five 8-inch cake pans and dust with flour, tapping out excess flour. Place the ground bananas, blueberries, mangos, peas and raspberries in separate medium mixing bowls. Prepare the cake mix batter according to package instructions, using the eggs, egg whites and oil. Divide the batter among the five mixing bowls. To the raspberry batter, add 4 drops red food coloring. To the mango batter, add 1 scant drop red and 3 drops yellow food coloring. To the banana batter, add 4 drops yellow food coloring. To the green pea batter, add 3 drops green food coloring. To the blueberry batter, add 3 drops blue food coloring. Mix each bowl of batter until well combined and uniform in color. Scrape the batters into the prepared cake pans. Bake in batches (3 pans in the first batch, 2 pans in the second), rotating the pans halfway through the baking time, until a toothpick inserted in the center comes out clean, 20 to 25 minutes. Remove from the oven; when cool enough to handle, turn the cakes out onto a wire rack to cool completely. To assemble the cake, place the blue cake layer onto a cake platter and spread the top with 1/3 cup frosting in an even layer. Top with the green layer and spread with 1/3 cup frosting. Repeat with the yellow, orange and red layers until you have stacked all the layers. Frost the sides and top of the cake in an even layer. Use the reserved bananas, blueberries, mangos, peas and raspberries to decorate the top of the cake in a rainbow pattern. Any remaining fruit can be crushed lightly, mixed together and used to decorate the sides of the cake. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 59173,"Peach Mimosa Cupcakes with Champagne Meringue 7 ounces unsalted butter 12 ounces granulated sugar 5 1/2 ounces egg whites (from 4 eggs) 13 ounces cake flour 3/4 ounce baking powder 2 tablespoons peach syrup 1 1/8 cup buttermilk 2 peaches, chopped 7 ounces granulated sugar 5 1/2 ounces egg whites 1/2 teaspoon cream of tartar 1/4 cup Champagne Instructions: For the peach mimosa cupcakes: Preheat the oven to 275 degrees F on the convection setting. Line a cupcake pan with 24 cupcake liners.
In a mixer with a paddle attachment, cream the butter on medium for 3 minutes. Gradually add in the sugar and mix for 2 minutes. Scrape the bowl and add all of the egg whites and mix for 2 minutes. Combine the cake flour and baking powder in a medium bowl and whisk. In another bowl, add the peach syrup to the buttermilk. Add in one-third of the dry mixture, and then add one-third of the buttermilk mixture. Continue this process until all ingredients are incorporated. Fold in the peaches. Fill the prepared cupcake pan three-quarters full with the cupcake batter. Then bake until the top springs back to the touch, about 20 minutes. Let the cupcakes cool completely.
For the meringue: Bring a small amount of water in a medium double boiler pot to a simmer. In a medium bowl, mix the sugar and egg whites with a whisk until combined. Place the bowl on top of the double boiler and whisk constantly until the temperature reads 140 degrees F on a candy thermometer. Remove from the heat and transfer to a mixer. Mix on high speed with a whisk attachment for 5 minutes. Add the cream of tartar. Mix for 2 more minutes and slowly add in the Champagne until completely combined. Mix the meringue until it is shiny and stiff peaks form.
To assemble: Top the cooled cupcakes with the meringue and torch until slightly browned. ","[Champagne, Prosecco, Cava, Sparkling Shiraz]" 59174,"Pineapple-Ginger Mojito 8 mint leaves 2 cubes fresh pineapple, plus a slice, for garnish 2 teaspoons superfine sugar Ice 2 ounces spiced dark rum Ginger beer Instructions: Muddle the mint leaves, pineapple cubes and sugar in a glass. Fill with ice and the rum; top with ginger beer. Garnish with the pineapple slice. ","[Mauvignon Blanc, Gewrztraminer, Riesling]" 59175,"Coconut Bombe

1. Coconut ice cream, recipe follows
2. Caramel mou, recipe follows
3. Parfait au Rhum, recipe follows
4. Nougatine, recipe follows
5. Banana sorbet, recipe follows
6. Macaron chocolat, recipe follows
7. Vernis, recipe follows Pinch stabilizer 3/4 cup sugar 3 1/2 cups coconut puree 1 1/2 cups milk 4 egg yolks 3/4 cup sugar 1/4 cup glucose 2 1/4 cups heavy cream 1/2 vanilla bean 8 egg yolks 1/2 cup sugar 1/4 cup corn syrup 1/8 cup water 2 1/4 cups heavy cream 1/2 cup dark rum 1 cup glucose 3/4 cup sugar 1/4 cup butter 3/4 cup granulated almonds, toasted 2 cups sugar Pinch stabilizer 4 1/2 cups water 1/8 cup glucose 4 1/2 cups banana puree 1/8 cup lemon juice 5 tablespoons confectioners' sugar 1/4 cup almond flour 1/8 cup cocoa powder 1-cup egg whites (7 egg whites) 1/8 cup sugar 3 tablespoons butter, melted 2 1/4 cups apricot glaze 2 3/4 cups glucose 1 1/4 cups simple syrup Instructions: Assembly: Line 2 (6-inch) dome molds with 3/4-inch coconut ice cream. Freeze until firm. Add 7 ounces caramel mou or 3/4-inch. Return to freezer until firm. Add 10 ounces rum parfait or 1 1/2-inch. Return to freezer until firm. Add 3/4-cup of nougatine. Fill with banana sorbet and top with macaron. Return to freezer until firm. Unmold and spray with vernis. Mix stabilizer and sugar together. Place all ingredients in a saucepan and cook until temperature reaches 180 degrees F. Strain and cool over an ice bath. Process immediately in an ice cream freezer. Store covered in freezer until needed. In a saucepan caramelize sugar and glucose, add the heavy cream when the caramel turns a deep brown color. Stir to dissolve all the sugar, add the vanilla. Cool and store covered in the refrigerator until needed. In a bowl of an electric mixer fitted with a whisk attachment, whip yolks on high speed until tripled in volume. At the same time, cook sugar, corn syrup, and water to 245 degrees F. Gradually pour the hot syrup into the egg yolks and continue to whip until the mixture is cool and fluffy. Whip the heavy cream to soft peaks. Gradually fold half of the rum into the whipped cream and half into the yolk mixture. Combine cream and yolk mixtures, use immediately. Combine glucose, sugar and butter in a saucepan and caramelize. Add warm almonds. Pour onto 2 silpats. Roll out nougatine to 1/8-inch thickness. Cool completely, break into pieces. Store in air-tight container. Combine sugar and stabilizer. Bring the water, sugar mixture, and glucose to a boil. Remove from heat, add banana puree and lemon juice. Stir, strain and cool over an ice bath. Process sorbet in an ice cream machine. Store covered in freezer. Macaron chocolat: Combine confectioners' sugar, almond flour and cocoa powder, set aside. Whip egg whites to soft peaks, gradually add sugar and continue to whip into stiff peaks. Fold in the cocoa. Fold in butter. Pipe macarons onto parchment lined baking sheet, forming a 5-inch circular disc. Bake in a preheated 375-degree F oven for 15 minutes. Combine ingredients in a saucepan and bring to a boil. Strain and use immediately for spraying. ","[Chardonnay, Riesling, Pinot Grigio, Sparkling wine]

Note: These are general wine pairing suggestions and may vary depending on personal taste preferences." 59176,"Original Ranchandreg; Cheeseburgers 1 packet (1 ounce) Hidden Valley? Original Ranch? Salad Dressing & Seasoning Mix 1 pound ground beef 1 cup shredded Cheddar cheese 4 hamburger buns, lightly toasted Instructions: Preheat the grill or broiler. In a large bowl, combine seasoning mix with the beef and cheese and mix with clean hands until incorporated. Shape the meat into four 1/4 pound burgers about 1-inch thick. Grill the burgers about 5 minutes on each side for medium doneness. Serve immediately on the hamburger buns. ","[Chardonnay, Merlot, Cabernet Sauvignon, Zinfandel]" 59177,"Triple Citrus Glazed Grilled Salmon 3/4 cup fresh orange juice 1/4 cup fresh lemon juice 1/4 cup fresh lime juice 1/4 cup chicken stock 1 garlic clove, minced 2 tablespoons orange marmalade 2 tablespoons soy sauce 1 tablespoon rice wine vinegar 1 tablespoon light brown sugar 1 tablespoon butter Pinch kosher salt and freshly cracked black pepper Extra-virgin olive oil, for brushing 4 (6-ounce, 1-inch thick) salmon fillets Kosher salt and freshly cracked black pepper Instructions: Glaze: Bring all of the ingredients to a boil in a medium-sized saucepan over medium heat, stirring to melt the preserves and to keep the mixture from burning. Reduce the heat to a simmer and let the glaze reduce until syrupy, about 15 to 20 minutes. Adjust the seasonings with salt and freshly cracked pepper, to taste. Salmon: Heat a grill to medium-high heat. Brush both sides of the fillets with olive oil just before grilling, then season with salt and pepper, to taste. Grill the salmon for about 4 minutes per side, brushing with the glaze during the final few minutes of cooking. Transfer the salmon to serving plates and brush them with the remaining glaze before serving. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 59178,"Penne Strascicate 3 stalks celery 2 medium carrots 1 red onion 2 ounces pancetta 1/2 cup extra-virgin olive oil 1/2 pound ground beef 1/2 pound ground pork 1/2 pound ground veal 1 cup pinot grigio or another Italian white wine 3 pounds canned San Marzano peeled tomatoes Salt and pepper 4 ounces (1 stick) salted butter, cut into pieces 1 1/2 pounds penne pasta 6 ounces freshly grated Parmigiano Reggiano Instructions: Finely chop the celery, carrots, onion and pancetta. Saute the chopped mixture in the olive oil in a large skillet over medium heat until golden. Add the ground beef, pork and veal and continue to saute until the meat is cooked. Add the white wine and cook until evaporated. Puree the tomatoes in a blender and add them to the meat mixture. Season the meat mixture with salt and pepper and continue to cook over a medium heat until the sauce has thickened, at least 1 1/2 hours. Bring 4 to 6 quarts water to a boil in a large pot. Add 3 teaspoons salt. Add the pasta and cook, stirring occasionally, until al dente, 10 to 11 minutes. Drain the pasta and add it to the sauce. Add the butter and cook until melted and the pasta is coated, 1 to 2 minutes. Garnish the pasta with the Parmigiano Reggiano before serving. ","[Barolo, Barbaresco, Dolcetto, Chianti]

Given the following recipe, provide the wine types that would pair well with the recipe. Return a list of the wine types only. recipe: Grilled Steak with Chimichurri Sauce 1 1/2 pounds flank steak 1/4 cup plus 2 tablespoons extra-virgin olive oil Kosher salt" 59179,"Coffee Floats 3 tablespoons chocolate syrup 1 shot Kahlua Seltzer water Coffee ice cream Instructions: In a tall glass, mix together the chocolate syrup and the Kahlua. Add enough seltzer water to fill the glass 2/3 full and stir well. Add a scoop of coffee ice cream and serve. ","[Merlot, Cabernet Sauvignon, Malbec]" 59180,"Oven Roasted Corn 16 tablespoons (2 sticks or 1/2 pound) unsalted butter, cubed, divided 3 red bell peppers, stems and seeds removed and diced 3 green bell peppers, diced 2 large white onions, diced 2 pounds frozen corn Salt and freshly ground black pepper 2 teaspoons freshly chopped parsley leaves Instructions: Preheat oven to 350 degrees F. Melt 1 stick of the butter in a large skillet and saute the red and green peppers and onions until tender. Remove from heat and add the rest of the butter. Refresh the frozen corn under cold running water and drain thoroughly. Mix pepper and mixture with corn, and place on a roasting tray place in the oven and roast until golden brown, about 15 to 20 minutes. Season, to taste, with salt and pepper, and serve garnished with chopped parsley. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 59181,"Guy Fieri's Flatbread 4 cups whole-wheat flour, plus more for dusting 2 teaspoons salt Instructions: Mix the flour and salt in a medium bowl. Using a wooden spoon, slowly stir in 2 cups warm water until a dough forms. Lightly flour a clean board, then turn the dough out onto it and knead until smooth, about 10 minutes. Transfer to a clean bowl and cover with a damp kitchen towel; let rest 20 minutes. Preheat a griddle over medium-high heat. Divide the dough into 8 balls. Using a rolling pin, roll out the balls on a floured board into rough 7-by-8-inch rectangles, about inch thick. Working in batches, cook the dough on the hot griddle until marked on the bottom, 1 to 2 minutes. Flip and grill until marked on the other side. Stack the flatbreads and cover with a kitchen towel up to 20 minutes before serving. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 59182,"Pineapple Seafood Bowls 8 ounces rock shrimp, cleaned 8 ounces bay scallops, cleaned 1 pound cod, cut into 1-inch pieces 3 large fresh pineapples 1 (13.5-ounce) can lite coconut milk 1/2 cup chopped fresh cilantro leaves, plus more for garnish 2 teaspoons Thai seasoning Instructions: Set up the grill for direct cooking over medium heat and oil the grates. Skewer the shrimp, scallops, and cod on separate skewers and grill until just cooked through, about 3 to 5 minutes. Set aside. Cut the pineapples in half. Scoop the flesh from each pineapple to create a bowl, leaving the bottom portion in each pineapple bowl to hold the coconut milk mixture. Reserve the removed pineapple flesh. Wrap bottoms of the pineapple bowl with a double layer of heavy-duty foil. Cut the reserved pineapple into bite-size pieces, discarding the hard core. In a medium bowl, combine pineapple, coconut milk, cilantro, and Thai seasoning. Fill each pineapple bowl halfway full of coconut milk mixture. Place pineapple bowls on the grill and close the lid. Cook for 15 to 20 minutes or until the coconut milk mixture begins to simmer. Remove the pineapple bowls from the grill and carefully remove the aluminum foil. Evenly divide the grilled shrimp, scallops, and cod between the pineapple soup bowls. Garnish with fresh cilantro and serve hot. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 59183,"Crunchy Jicama and Mango Salad 1 medium jicama (about 1 pound) 2 small cucumbers 3 ripe mangoes 1/4 cup roughly chopped fresh cilantro, plus more for garnish 2 teaspoons ancho cl powder (or other medium-spice cl powder) Juice of 2 limes Kosher salt Instructions: Peel the jicama and cut into long thin strips. Slice the cucumbers in half lengthwise, scoop out the seeds and then cut into strips similar in size to the jicama. Peel the mangoes and cut into strips. Combine the jicama, cucumbers and mangoes in a large bowl. Add the cilantro, cl powder and lime juice and gently toss. Season with salt and garnish with more cilantro. ","[Riesling, Sauvignon Blanc, Vermentino, Gruner Veltliner]" 59184,"Seafood Chili 1 tablespoons vegetable oil 2 large onions, chopped 3 garlic cloves, crushed and minced 1 red bell pepper, cored, seeded, and sliced 1 green bell pepper, cored, seeded, and sliced 2 tomatillos, papery skin removed, minced (optional) 1/4 cup minced fresh cilantro 2 tablespoon minced fresh oregano, or 1 tablespoon crumbled dried 1 tablespoon chili powder 2 teaspoons ground cumin 2 teaspoons chipolte pepper flakes, or to taste (optional) 1/4 cup red wine or white wine 1 bay leaf 2 cups chopped peeled tomatoes, fresh or canned 1 to 2 cups kidney beans and/or black beans Salt 1/3 pound minced clams, drained 1/2 pound shrimp, shells removed 1/2 pound sea scallops, rinsed, patted dry, and cut into halves or quarters, depending on size Instructions: Heat the oil in a large heavy saucepan over medium high heat. When hot, add the onion, garlic, bell peppers, tomatillos, oregano, chili powder, cumin, and chipotle pepper. Lower the heat to medium low and saute, stirring often, until the onions and peppers are soft and limp, about 10 minutes. Add the wine, turn up to medium high, and stir until most of it evaporates, about 2 minutes. Add the bay leaf and tomatoes, turn the heat down to medium and simmer gently, covered, until the sauce thickens, about 20 minutes. Stir in the beans, and add the clams, shrimp, and scallops and cook just until the shrimp are bright pink and the scallops are white, and no longer glossy, about 5 minutes. ","[Cabernet Sauvignon, Pinot Noir, Syrah, Zinfandel]" 59185,"Marinated Short Ribs with Grilled Scallion and Mint Salad 1/2 cup low sodium soy sauce 6 cloves garlic, finely chopped 3 tablespoons finely grated fresh ginger 2 1/2 pounds boneless, short ribs Salt and freshly ground black pepper 1 bunch green onions, ends trimmed Peanut oil 1/4 cup rice vinegar 1 teaspoon honey 2 teaspoons sesame oil 2 tablespoon extra-virgin olive oil 1 bunch fresh mint leaves, mizuna or watercress Instructions: Whisk together soy, oil, garlic and 2 tablespoons of the ginger in a baking dish. Add the ribs and turn to coat. Cover and let marinate in the refrigerator for at least 30 minutes and up to 4 hours. Heat grill to high. Season ribs with salt and pepper and grill about 3 to 4 minutes per side, until tender. Brush the onions with oil, season with salt and pepper and grill for 2 to 3 minutes on each side, until tender. Whisk together the vinegar, remaining tablespoon of ginger, honey, sesame oil and olive oil in a large bowl and season with salt and pepper. Coarsely chop the green onions and add to the bowl. Add mint leaves, mizuna and or watercress and toss to coat. ","[Cabernet Sauvignon, Syrah, Malbec, Tempranillo]" 59186,"Paprikash Hotdish 1/4 cup (4 tablespoons) unsalted butter 3 large carrots, chopped 2 large onions, sliced Kosher salt and freshly ground black pepper 4 cloves garlic, minced 3 tablespoons Hungarian sweet paprika 1 tablespoon tomato paste 1/2 teaspoon cayenne 6 tablespoons all-purpose flour 1/2 cup dry white wine 1 1/2 cups low-sodium chicken stock 1/4 cup heavy cream 20 ounces boneless, skinless chicken thighs, cut into 1/2- or 3/4-inch pieces 3/4 cup peas 20 ounces Tater Tots Chopped fresh flat-leaf Italian parsley, as desired, for serving Instructions: Preheat the oven to 400 degrees F. In a large skillet, melt the butter over medium-high heat. Add the carrots, onion, a good pinch of salt and a few turns of pepper and cook, stirring, until the carrots and onion are soft, about 10 minutes. Add the garlic, paprika, tomato paste and cayenne and cook for 1 more minute. Stir in the flour so that it gets evenly distributed and cook for 1 more minute. Add the wine and stir until thickened. Then add half of the stock, stirring constantly until thickened, and repeat with the other half. Then stir in the heavy cream. Add the chicken, season with salt and pepper and cook, stirring often, until it\u2019s cooked through and no longer pink, 15 minutes. Stir in the peas. Taste and adjust the seasonings as desired. Transfer the mixture to an 11-by-8-inch baking dish (see Cook's Note) and cover with the Tater Tots, arranging them snugly and neatly. Season with salt and pepper. Bake until the tots are golden brown. Begin checking for doneness at 30 minutes. Let cool slightly, sprinkle parsley on top and serve! Or, if not baking immediately, let cool slightly, cover tightly with plastic and refrigerate or freeze until ready to cook. It'll last 2 days in the refrigerator and 3 months in the freezer. Just bring to room temperature before baking. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 59187,"Annalisa's Speciale 6 ripe peaches, sliced in half and pitted 3/4 cup amaretti cookie crumbles 1/4 cup Amaretto liqueur 1 tablespoon cocoa powder Instructions: Heat a grill to medium high.
Grill the peaches, cut-side down, until golden and a bit charred, about 3 minutes. Turn them over and cook for another 3 minutes (this should soften everything up). Let cool slightly.
Add the cookie crumbles to a medium bowl. Stir in the liqueur and cocoa powder and toss well. Mold the cookie crumbles into 12 small balls and place one in the center of each peach half where the pit would be. Serve warm. ","[Barolo, Barbaresco, Dolcetto, Chianti]" 59188,"Oven-Roasted Parsnip and Sunchoke 1/2 pound sunchokes (also called Jerusalem artichokes), chopped (see Cook\u2019s Note) 4 parsnips (about 1/2 pound), cut into large dice
1 small onion, cut into medium dice
2 cloves garlic, minced
2 teaspoons fresh rosemary, roughly chopped
1/4 cup canola oil
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
Instructions: Preheat the oven to 350 degrees F. In a medium mixing bowl, combine the sunchokes, parsnips, onions, garlic, rosemary, canola oil, salt and pepper and toss until thoroughly combined.
Transfer to a sheet pan and roast until the vegetables are browned and tender, 20 to 25 minutes.
","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 59189,"Baked Brie with Pepita Granola 2 teaspoons coconut oil 2 teaspoons agave syrup 1/4 cup plus 1 tablespoon red pepper jelly
1 teaspoon finely grated lime zest, plus 1 tablespoon lime juice
1/4 teaspoon cayenne pepper
Kosher salt
1/4 cup pepitas
1/4 cup sunflower seeds
Cooking spray 1 7- to 8-ounce wheel brie cheese 1 tablespoon chopped fresh cilantro
Plantain chips, for serving
Instructions: Preheat the oven to 350? F. Combine the coconut oil, agave, 1 tablespoon red pepper jelly, the lime juice, cayenne and a pinch of salt in a small saucepan over medium heat. Cook, stirring, until melted and combined, 1 to 2 minutes. Combine the pepitas and sunflower seeds in a medium bowl; pour the coconut oil mixture over the seeds. Stir to combine. Line a baking sheet with parchment paper, then coat with cooking spray. Spread the seeds on the baking sheet and bake, stirring halfway through, until golden brown, about 10 minutes. Remove from the oven, sprinkle with the lime zest and toss to combine. Let cool, then break into smaller pieces.
Meanwhile, put the brie on a separate baking sheet and bake until hot and melted in the center, 7 to 10 minutes. Transfer to a serving dish; top with the remaining 1/4 cup red pepper jelly, the pepita granola and chopped cilantro. Serve with plantain chips. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 59190,"Roasted Tomato Risotto 2 tablespoons olive oil 6 to 8 cups White Chicken Stock, recipe follows 1 onion, peeled and diced 3 roasted tomato halves, recipe follows, chopped 1 1/2 cups Arborio rice or other short-grain rice 4 roasted garlic cloves, recipe follows, peeled and chopped 1 tablespoon unsalted butter Kosher salt and freshly ground black pepper 1/4 cup freshly grated Parmigiano-Reggiano 4 pounds uncooked chicken bones or 4 pounds chicken legs, wings, and backs 1 onion, peeled and quartered 1 carrot, peeled and coarsely chopped 2 stalks celery, coarsely chopped 2 leeks, white parts only, trimmed and chopped 1 bay leaf Peppercorns 3 to 4 sprigs fresh flat-leaf parsley 3 to 4 sprigs fresh thyme 20 ripe tomatoes, stems and cores removed 2 large heads garlic, divided into unpeeled cloves 1/2 cup extra-virgin olive oil Kosher salt and freshly ground black pepper 8 sprigs fresh thyme Instructions: Heat oil in a medium saucepan over medium heat until it slides easily across pan bottom. Add onion and cook, stirring occasionally, until soft, about 15 minutes. Add rice, salt, and pepper and cook, stirring, until rice is heated through and slightly translucent, about 1 minute. Add enough stock to almost cover rice, about 2 cups. Simmer, stirring frequently, until rice has absorbed stock, 5 to 10 minutes. Stir in tomatoes, garlic, and another cup of stock. Cook, stirring, until rice looks dry, then add another cup of stock. Continue gradually adding stock, cooking, and stirring, until rice is tender and creamy, about 25 minutes. Stir in butter and cheese, season with salt and pepper, and serve. Rinse chicken bones or chicken parts well. Remove the fat and skin if any, and place into a pot with just enough hot water to cover. Bring to a boil over medium-high heat and let boil for about 2 minutes. Drain the chicken and discard the water (this will not remove flavor, just the blood and much of the coagulated proteins that cause scum). Return the chicken to the pot, cover with fresh water and bring to a simmer over medium-high heat. Reduce the heat to medium and gently simmer stock for about 1 hour, skimming whenever fat or scum accumulates on the surface. Add more hot water, if necessary, to keep the level consistent. After 1 hour simmering, add onion, carrot, celery, leeks, bay leaf, and peppercorns. Simmer for 15 minutes. Add parsley and thyme and simmer for an additional 15 minutes. Take pot off heat and strain stock. Cool, and refrigerate for up to 5 days or freeze for up to 4 months. Yield: approximately 12 cups stock Preheat oven to 350 degrees F. Cut tomatoes in half cross-wise (through the equator), then place tomatoes, garlic cloves, and olive oil in a large bowl. Season with salt and pepper and mix gently. Line 2 large, rimmed baking sheets with parchment paper or aluminum foil. Place tomato halves on baking sheets, cut side down, and pour any olive oil left in bowl over them. Divide garlic and thyme evenly between baking sheets. Bake until tomato skins loosen, about 20 minutes. Remove and discard tomato skins. Pour any juices that have accumulated into a bowl and reserve. Return tomatoes to oven and reduce temperature to 275 degrees. Continue roasting, periodically pouring off and reserving juices, until tomatoes are slightly shrunken and appear cooked and concentrated but not yet dry, 3 or 4 hours more. Remove tomatoes from oven and allow them to cool on baking sheets. Discard thyme. Transfer tomatoes and garlic to separate containers. Store tomatoes, garlic cloves, and reserved tomato juices in refrigerator for up to 1 week, or in the freezer for up to 6 months. Yield: 40 roasted tomato halves, approximately 20 roasted garlic cloves, and 1 to 3 cups roasted tomato juice Colicchio: \A white chicken stock is the first step toward making brown chicken stock; it also has many uses of its own.
\Roasting intensifies the flavor of even less-than-spectacular tomatoes, in case local greenmarket varieties are unavailable...The leftover roasted garlic, incidentally, has a creamy, mellow flavor not found in the raw vegetable and makes a great spread on a piece of crusty bread.
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]

" 59191,"Slow-Cooker German Potato Salad 1/2 cup apple cider vinegar 2 tablespoons honey Kosher salt and freshly ground black pepper 5 pounds large Yukon gold potatoes, quartered (about 12) 10 slices bacon, cut into 1/2-inch pieces 1/4 cup whole-grain mustard 1 bunch scallions, thinly sliced (about 1 cup) Instructions: Whisk 2 cups water, 1/4 cup of the vinegar, 1 tablespoon of the honey, 1 tablespoon salt and 1/2 teaspoon pepper in the insert of a 6-quart slow cooker. Add the potatoes and stir to combine. Cover with a lid and cook on low heat until the potatoes are tender but not falling apart, about 4 hours. Turn off the heat and drain the potatoes well. Transfer the potatoes back to the slow cooker insert and cover with a lid to keep warm. Add the bacon to a large skillet set over medium heat. Cook, stirring, until the bacon is brown and crispy, 4 to 5 minutes. Remove the skillet from the heat and use a slotted spoon to transfer the bacon to a paper-towel-lined plate. Discard all but 4 tablespoons of the bacon drippings. Add the mustard, the remaining 1/2 cup vinegar and 1 tablespoon honey to the skillet and whisk. Pour the dressing in the slow cooker along with half of the bacon and the scallions, reserving 2 tablespoons for topping. Gently stir to combine, and season with additional salt and pepper if needed. Transfer the potato salad to a large serving platter or bowl and top with the remaining bacon and reserved scallions to serve. ","[Riesling, Gewrztraminer, Pinot Grigio, Sauvignon Blanc]" 59192,"The Red Bikini 2 cups ice 1 ounce pomegranate juice 1 ounce coconut-flavored rum 1 ounce merlot or similar red wine 1/2 ounce elderflower liqueur, such as St. Germain Edible flower, for garnish Instructions: Fill a cocktail shaker with the ice. Pour in the pomegranate juice, rum, red wine and elderflower liqueur. Shake very well and strain into a chilled martini glass. Garnish with a flower. ","[Merlot, Pinot Noir, Cabernet Sauvignon]" 59193,"Caesar Salad 1 cup cubed homemade-style white or Italian bread (1/2-inch croutons) 1 garlic clove Salt and pepper 3 tablespoons olive oil 1 medium head romaine lettuce, leaves separated, washed, dried and chilled Juice of 1/2 lemon 3 drops Worcestershire sauce 1 egg, boiled for 1 minute 2 tablespoons freshly-grated Parmesan cheese Instructions: Dry out bread cubes in a low oven (325 degreesF) for 20 minutes; they should be dry but not browned. Meanwhile, mash garlic with 1/4 teaspoon salt in 2 tablespoons oil and set aside for 20 minutes. Strain oil through a sieve into a saute pan and heat over low heat. Add croutons, toss to coat and saute until they are lightly colored. In a large salad bowl toss romaine leaves with remaining tablespoon olive oil, until well-coated. Add lemon juice and Worcestershire sauce, break egg over salad, sprinkle with Parmesan cheese, and season with salt and pepper to taste. Toss salad, scooping leaves from the bottom and turning gently, taking care not to break them. Add croutons and serve immediately on chilled plates. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Barbera]" 59194,"Roasted Onion and Smoked cl Oyster Sauce 1 cup thinly sliced raw onions 2 tablespoons cooking oil 3 tablespoons minced shallots 1 cup white wine 1/4 cup rice vinegar 1 cup heavy cream 1 chipotle cl in adobo, finely minced, plus more if needed 1/2 lemon, juiced Kosher salt and freshly ground black pepper 8 ounces cold butter, cubed Oysters, for serving Instructions: Start by caramelizing the onions: place the onions in a skillet over medium heat with 1 tablespoon of the oil. Saute, stirring occasionally, until the onions turn a rich, deep-golden brown, about 30 minutes. Next, in a 1-quart or larger saucepan on medium heat, saute the shallots in the remaining 1 tablespoon oil until translucent and the edges begin to brown. Mince the caramelized onions and add to the shallots, along with the wine and vinegar. Reduce the liquid until syrupy and almost gone. Add the cream and chipotle, and reduce the liquid, until thickened by half. Add the lemon juice and salt and pepper to taste. Turn down the heat to the lowest setting and stir in the cold butter a little at a time until melted. Repeat until all of the butter has been incorporated. Turn off the heat (you do not want this mixture to come to a boil once the butter has been added) and re-check for salt and pepper. Keep the sauce in a warm place until ready to serve or store in the refrigerator for up to 2 weeks. To reheat, warm a couple tablespoons of cream in a small saucepan over low heat, and stir in the cold sauce a little bit at a time until completely incorporated (do not boil). Serve with fresh oysters. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 59195,"Michele's Cole Slaw 1 teaspoon each celery and cumin seed 1/2 teaspoon sugar 1 cup plain yogurt 1 cup seeded cucumbers cut into 3/4-inch half moons 4 cups shredded and green cabbage Salt and cayenne pepper Drops of white wine vinegar, according to taste Instructions: In an iron skillet, without oil, toast the celery and cumin seed for a few seconds until you get a good whiff of the spice aroma. Remove the spices from the heat and transfer them to a mixing bowl. Whisk in the sugar and yogurt. Add the cucumbers and cabbage and toss well to combine. Cover and refrigerate until ready to serve. Right before serving, give the cole slaw a toss, taste and season with salt and a dash of cayenne pepper. If it does not taste \tangy enough, add drops of white wine vinegar and keep on tasting. ","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]" 59196,"Turkey Taquitos 2 cups plus 1 tablespoon vegetable oil 1/2 white onion, finely chopped 1 clove garlic, minced 1 tablespoon minced jalapeno 1 1/2 cups shredded turkey 1 1/2 cups shredded jack cheese 1/2 cup Mexican-flavored canned tomatoes, drained and chopped Kosher salt and freshly ground black pepper 18 white or yellow corn tortillas Serving suggestion: Serve with Cranberry Salsa, recipe follows. 1/2 cup canned whole cranberry sauce 1/4 cup chopped fresh cilantro leaves Zest and juice of 1 lime 1 jalapeno, coarsely chopped 1/2 white onion coarsely chopped, covered and microwaved for 1 minute 1/4 cup diced red bell pepper 1/4 cup diced green bell pepper 1/2 cup Mexican-flavored canned tomatoes, drained and chopped Kosher salt and freshly ground black pepper Instructions: Sweat the onion, garlic, and jalapeno in a saute pan with 1 tablespoon of vegetable oil. Remove from the heat and add to a large bowl. To the bowl, add the shredded turkey, cheese, tomatoes and season with salt, and pepper, to taste. Mix the ingredients thoroughly. Warm the tortillas in the microwave for 10 seconds so they are pliable. Fill the tortillas with a tablespoon of filling and roll into a thin taquito, securing with a toothpick. Keep the taquitos covered with a damp towel before cooking otherwise the corn tortillas will dry out and crack. Heat 2 cups oil in a straight-sided pan to 350 degrees F. Place the taquitos in the hot oil in batches and shallow fry until crisp, rolling to cook all sides, about 3 minutes. Drain the taquitos on paper towels and salt. Remove the toothpicks before serving. Place the cranberry sauce, cilantro, lime zest, lime juice, jalapeno pepper, onion, red pepper, green pepper, tomatoes, and salt, and pepper, to taste in a food processor and pulse until blended, but still chunky. Serve with Turkey Taquitos. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 59197,"Smashed Peas and Ricotta Cheese 1 tablespoon extra-virgin olive oil 1 tablespoon butter 1/2 small onion, finely chopped 2 cups frozen green peas 1 cup ricotta cheese 1/4 cup chopped parsley leaves, a couple of handfuls 1 lemon, zested Salt and pepper Instructions: To a medium pot over medium heat, add oil, then butter and onion. Saute onion bits 2 minutes, then add frozen peas, raise heat a bit. Stir peas to heat them through and allow their water to evaporate. When peas are heated through, add ricotta and parsley to the pan and smash cheese together with the peas. Add lemon zest. Season mixture with salt and pepper and serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 59198,"Grilled Sea Scallops with Angel Hair Cooked in Squid Ink and Roasted Tomato-Saffron Vinaigrette 1 shallot, thinly sliced 4 cloves garlic, chopped 1 cup white wine Pinch of saffron 1/2 cup red wine vinegar 1 tablespoon Dijon mustard 2 teaspoons honey 1 cup extra virgin olive oil 2 plum tomatoes, sliced in half and oven roasted until soft and chopped Salt and freshly ground pepper 1 tablespoon olive oil 1 large onion, finely chopped 4 cloves garlic, finely chopped 4 cups clam broth 1 tablespoons squid ink Salt and freshly ground pepper 12 sea scallops Olive oil Salt and freshly ground pepper Instructions: Place shallot, garlic, white wine and saffron in a small saucepan and reduce by 3/4. Place the mixture into a blender, add the vinegar, mustard and honey and blend until smooth. With the motor running, drizzle in the olive oil and blend until emulsified. Add the tomatoes and blend for 10 second, just to chop slightly. Season with salt and pepper; Heat olive oil in a medium saucepan over medium heat. Add onion and garlic and cook until soft. Increase heat, add clam broth and squid ink and reduce by half, season with salt and pepper, to; Heat grill. Brush scallops with oil and season with salt and pepper to taste. Grill for 1 to 2 minutes on each side. Assemble: Squid ink broth 1 pound angel hair pasta, cooked al dente and drained well Grilled Scallops Tomato-Saffron Vinaigrette Chopped parsley Bring the squid ink broth to a simmer over low heat. Add the angel hair pasta to the broth and toss to coat. Divide the pasta among 4 plates. Arrange 3 scallops around the edge of the pasta and drizzle with the vinaigrette and choppe ","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]

" 59199,"Pan Roasted Duck Breast and Confit Leg with Champ Spring Roll, Foie Gras and Orange Mead Sauce Canola or vegetable oil, for frying 1 pound russet potatoes, peeled 1/2 cup cream 1 cup chopped scallions 1 tablespoon butter Kosher salt and freshly ground black pepper 4 spring roll wrappers 1 egg, beaten 2 legs prepared duck confit 2 boneless duck breasts Kosher salt and freshly ground pepper 2 cloves garlic 2 shallots, minced 1 ounce foie gras, diced 2 ounces mead Juice of 1 orange 3 ounces duck stock or veal stock 1/2 tablespoon butter, chilled 1/2 tablespoon sliced scallions Instructions: Spring Rolls: In a deep saucepan, heat several inches of oil to 350 degrees F. Cook potatoes in salted water until tender. Drain cooked potatoes and return to pot and allow to dry over low heat. Heat cream in a small saucepan until boiling, remove from heat and set aside. Meanwhile, blanch scallions in boiling salted water for 1 minute, then puree with cream in a blender. Mash or rice the potatoes and add the butter, salt, and pepper, to taste. Add cream scallion mixture and mix until smooth. Potato mixture should be a vivid green color. Allow to cool, then roll into 2 logs. Brush egg on a spring roll wrapper and place another wrapper on top. Place potato log on the bottom side, fold sides in and roll up. Repeat for the second spring roll. Fry until golden brown, about 3 to 4 minutes. Duck: Preheat oven to 400 degrees F. Put confit legs, skin side up, on a baking sheet and cook until skin is crisp and meat is heated through, about 10 minutes. Meanwhile, season duck breast with salt and pepper. In a medium skillet over medium heat, place duck breast skin side down. Cook until fat is rendered and skin is crisp, about 5 minutes. Add garlic cloves to the pan and place in the oven for 2 to 3 minutes, baste breast with rendered duck fat and flip, cook for 3 more minutes or to desired doneness. Remove garlic and duck breasts and place on warm plate. Pour out excess duck fat, and add shallots to the skillet, cook just to sear foie gras (just a few seconds). Remove and place on a warm plate. Add the mead and orange juice and boil until reduced to 1 tablespoon. Add stock, seared foie gras, butter and scallions to the pan, remove from heat and stir until butter melts. To assemble the dish, cut spring roll on a bias in the middle, slice off ends and place on the plate upright. Place duck confit on the plate and slice the duck breast, fanning it out on the plate. Spoon sauce on the duck breast, leg and plate. ","[Chardonnay, Pinot Noir, C?tes de Provence, Gavi]

" 59200,"Lime Fool Peel and juice of 1 lime 1 cup sugar 1/4 cup water 1 pint heavy cream 1 1/4 cups sugar 1/3 cup corn syrup 1/4 cup water Chocolate chips for garnish Instructions: Sugar sticks: Thoroughly oil a sheet pan. In a small saucepan bring sugar, corn syrup and water to a boil. Cook until mixture reaches the hard crack stage (295 to 310 degrees F). Remove pan from heat. Being careful (caramelized sugar can cause a very bad burn) quickly spoon large swirls onto prepared sheet pan. Allow to cool completely. Release swirls from pan. Store in a cool dry place. In a small saucepan combine lime juice and peel, sugar and water. Bring to a boil and reduce to approximately 1 cup. Allow to cool, cover and refrigerate syrup overnight. Strain out peel and pulp of lime. Whip cream to stiff peaks with 1/4 cup syrup. Spoon into martini glasses. Serve garnished with sugar swirls and chocolate chips. ","[Riesling, Moscato, Vinho Verde, Cava]" 59201,"Papaya Avocado Salad 2 avocados, semi-ripe 2 papayas, not too soft 3 limes 1 small red onion, minced 1 teaspoon ginger, minced 2 tablespoons olive oil 2 scallions, white part only, cut thin on the bias 1 tablespoon fresh mint leaves, sliced thin Salt and pepper Instructions: Peel and pit the avocados and slice the flesh into 10 wedges. Peel and seed the papaya and slice the flesh into 12 wedges. Juice the limes into a non-reactive bowl, add red onion and ginger to bloom for 5 minutes. Add the remaining ingredients and gently toss. Season with salt and pepper, to taste. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 59202,"Strawberry and Cookie Ice Cream Cake 6 tablespoons unsalted butter, melted, plus more for buttering the pan 9 ounces chocolate wafer cookies, crushed 1 1/2 cups sliced strawberries 2 tablespoons granulated sugar 4 cups (1 quart) cookies and cream ice cream, softened 4 cups (1 quart) strawberry ice cream, softened 2 cups heavy cream 2 tablespoons confectioners' sugar 1/2 teaspoon pure vanilla extract 1/4 cup crushed chocolate wafer cookies Instructions: For the crushed cookie crust: Preheat the oven to 350 degrees F. Butter a 9-inch springform pan and line the bottom with parchment. Combine the melted butter with the wafer cookies in a medium bowl. Press the mixture into the bottom and up the sides of the prepared pan. Bake for 10 minutes, then let cool completely before using. For the ice cream cake: Toss the strawberries with the sugar in a medium bowl and then layer them onto the cookie crust. Scoop the cookies and cream and strawberry ice creams onto the berry layer, packing it in tightly and alternating the scoops to create a marbled or checkerboard effect. Spread with an offset spatula to make a smooth top. Cover with plastic wrap and freeze until firm, 2 to 2 1/2 hours. Unmold the cake by running a knife around the edge, then unhinge the springform and remove. Invert the cake onto a sheet of plastic wrap and remove the bottom of the pan and the parchment. Place a plate on the bottom and invert once more. For the whipped cream frosting: Add the heavy cream, confectioners' sugar and vanilla to a large bowl and whip with an electric mixer on medium-high speed until soft peaks form. (This makes enough frosting to cover the top and sides of the cake with additional to pipe decorations if desired.) Frost the top and sides of the cake with the whipped cream frosting, sprinkle with the wafer cookies. If the cake begins to get too soft, put it back into the freezer for a few minutes. Freeze another 1 1/2 to 2 hours or overnight. Before serving, let the cake sit at room temperature for about 20 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]

" 59203,"Brrrr Humbug! 2 cups red candy melts (available at craft stores) 4 sugar cones 1 cup mini marshmallows 1 pint mint-chocolate chip ice cream Whipped cream, for decorating Instructions: Line a plate with parchment paper; set aside. Put the candy melts in a microwave-safe bowl and microwave in 30-second intervals, stirring after each, until melted, about 3 minutes. Spread on the cones with an offset spatula; place upside-down on the prepared plate. While the coating is still wet, press mini marshmallows around the base and 1 marshmallow on the tip of each cone, using more of the melted candy as glue, if needed. Freeze until set, about 1 hour. Scoop 4 large balls of ice cream onto plates. Gently top each scoop with a cone; decorate the base of the ice cream with whipped cream. ","[Merlot, Zinfandel, Moscato, Riesling]" 59204,"Chipotle-Mango Barbecue Chicken With Cilantro Chimichurri 3 mangoes, peeled, pitted and chopped 1 1/4 cups loosely packed fresh cilantro, not chopped, stems and all 3 chipotle cl peppers in adobo sauce, plus 1 tablespoon sauce from the can 3 tablespoons rice vinegar (not seasoned) 4 cloves garlic 3 tablespoons fresh lemon juice 1 1/2 tablespoons canola oil, plus more for the grill Kosher salt and freshly cracked pepper 12 pieces skin-on, bone-in mixed chicken thighs and drumsticks (about 5 pounds) 1 1/2 cups fresh cilantro leaves 1/2 cup fresh flat-leaf parsley leaves 2 scallions, white parts only, roughly chopped 3 cloves garlic, minced 1 cup grapeseed oil 1 teaspoon agave syrup 1/4 cup fresh lime juice Kosher salt and freshly cracked pepper Instructions: Prepare the chicken: Put the mangoes, cilantro, chipotles, adobo sauce, vinegar, garlic, lemon juice, canola oil, 1 tablespoon salt and 1 teaspoon pepper in a food processor and puree until smooth. Adjust the seasoning to taste. Toss the chicken with half of the mango mixture in a resealable plastic bag and massage to coat the chicken with the sauce. Refrigerate at least 6 hours to marinate. Put the other half of the mango mixture in a small saucepan and simmer over low heat until thick, stirring often, about 15 minutes. Season with salt. Set some of the simmered mango sauce aside for serving and use the rest for basting. Preheat a grill to medium and brush with canola oil. Remove the chicken from the marinade, brushing off the excess marinade so it doesn't burn, and put on the grill. Grill the chicken, turning, until cooked through, about 30 minutes, basting with the simmered mango sauce during the last 5 minutes. Meanwhile, make the chimichurri: Combine the cilantro, parsley, scallions, garlic, grapeseed oil, agave, lime juice, and salt and pepper to taste in a food processor and pulse to roughly chop. Continue processing until the sauce is finely chopped but not smooth (it shouldn't be a puree). Set aside at least 15 minutes before serving. Transfer the chicken to a platter and serve with the chimichurri and the reserved mango sauce. ","[Syrah, Zinfandel, Tempranillo, Garnacha]" 59205,"Maple Pecan Pie 1 2/3 cups all-purpose flour, plus more for dusting 1/2 cup or 1 stick unsalted butter, chilled, coarsely chopped Pinch salt 1 egg, chilled 1 tablespoon ice water, plus more if needed 1/3 cup maple syrup 1 egg 1 1/2 cups brown sugar 1/2 cup whipping cream 1 cup pecans Serving suggestion: Ice cream of whipped cream, for serving Instructions: Pastry: In a food processor, combine the flour, butter and a pinch of salt, and pulse until the mixture resembles big breadcrumbs. Whisk the egg and 1 tablespoon ice water in a bowl until combined. With food processor motor running, add the wet mixture to the flour mixture. Process until mixture begins to form large clumps, stopping the machine before the mixture forms a ball. If it needs a bit more water, add it. You want the dough to just barely hang together, and not be too wet.
Turn the pastry out onto a work surface, and knead very gently to bring the dough together. Form the dough into a disk shape, wrap in plastic wrap, and refrigerate for at least 1 hour. Two is even better.
Preheat oven to 350 degrees F.
Using a light dusting of flour on your board and rolling pin, roll out the dough to the desired thickness. Lay the dough into the pie plate, and prick with a fork all over, trim and decorate the edge of the pie as you wish.
Filling: In a large bowl, combine the maple syrup, egg, sugar, and cream, and stir well to mix. Transfer the filling mixture to the pastry-lined pie dish. Top with the pecan nuts, and bake for about 35 minutes, or until set. Let cool before serving.
Serve the pie with vanilla ice cream or whipped cream. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 59206,"Mixed Greens with Warm Pecan Dressing 8 cups turnip, mustard and collard greens 1/4 cup balsamic vinegar 2 tablespoons clover honey 2 tablespoons Creole mustard 2 tablespoons vegetable oil 3/4 cup pecans Instructions: Remove large stems from greens. Wash and dry well. Tear into pieces and place into a bowl. In a small bowl combine the vinegar, honey and mustard. Set aside. Heat oil in a skillet, add the mustard mixture and pecans and cook, stirring regularly for 2 or 3 minutes. ","[Chardonnay, Riesling, Gewrztraminer]" 59207,"Honey Crunch Toffee 1 cup unsalted butter 1 1/2 cups sugar 1/2 cup water 1/4 cup honey 1/4 cup dark rum 2 cups almonds, chopped or sliced and toasted 8 ounces good quality semisweet chocolate, coarsely chopped Instructions: In a saucepan, melt the butter. Add the sugar, water, honey, and dark rum and cook to 220 degrees F. on a candy thermometer. Add 1 3/4 cups of the almonds and stir while you cook it to hard crack or 300 degrees F. Meanwhile, lay a silpat on a sheet pan or butter a 12 by 18-inch sheet pan well. When the toffee is up to temperature, pour it out onto the pan and place another silpat on top. Roll it to 1/4-inch thick or just spread it with the back of a spoon and let cool. To temper the chocolate, place it over simmering water, melting it to 115 to 120 degrees F on a chocolate thermometer. Meanwhile, wipe the surface of the toffee with a damp towel to remove any excess butter and let dry for a few minutes. Turn off the heat, remove the bowl from the simmering water, and let cool, stirring until it reaches 82 to 86 degrees. It will begin to set a little around the edges at this point. Return the bowl to the hot (now turned off) water for a few seconds at a time, until it reaches 88 to 91 degrees F. Do not let it go over 91 degrees F or it will go out of temper. Using an offset spatula, spread the surface with the tempered chocolate and sprinkle on the remaining 1/4 cup almonds. Let it set up at room temperature and then break into pieces. Store in an airtight container. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 59208,"Key Lime Grilled Whole Snapper with Mango Brown Butter Vinaigrette and Gingered Smashed Plantains 2 whole snappers, eviscerated and scaled Fleur de Sel Freshly cracked black pepper 12 key limes, washed and sliced 2 red onions, sliced 2 tablespoons ginger, julienned 1/2 cup extra virgin olive oil 10 tablespoons whole, unsalted butter 1 ripe mango, rough dice 4 key limes, juiced 2 lemons, juiced 1 tablespoon Dijon mustard 2 sliced shallots Salt and freshly ground black pepper Canola oil, for cooking 2 large plantains, peeled and sliced into 2-inch thick slices 2 tablespoons minced ginger 2 tablespoons honey 1/2 cup thinly sliced scallions, green part only Instructions: Pat dry the fish inside and out. Season inside and out with salt and pepper. Mix the key limes, onions, ginger, and olive oil together. Stuff the fish with the mixture. Rub the outside with a little of the olive oil. On a prepared (cleaned and oiled), medium hot grill, place the fish and grill both sides. Watch for flare-ups. Have a squirt bottle of water handy to prevent burning. Cook the fish for about 10 to 12 minutes a side or until the fish is flaky. Let rest for 5 minutes before serving. On a large oval, zig-zag the mango brown butter. Place the plantains on the plate and top with fish. Drizzle some more brown butter on the fish. Beverage: Fresh Key Lime Margaritas (3 parts 100 percent agave tequila like Herradura or Patron, 2 parts lime juice and 1 part Cointreau) or Virgin Margaritas Mango Brown Butter Vinaigrette: Heat the butter in a small skillet over low heat until it browns, about 10 minutes. Watch carefully as the butter can burn quickly, after browning. It will smell like buttered popcorn. In a blender combine the mango, juices, Dijon and shallots. Blend until smooth. Add the hot butter while blender is on. Season and check for flavor. Keep at room temperature. For storage overnight, keep in the refrigerator and bring back to room temperature for service. Gingered Smashed Plantains: In a heavy skillet, coat well with oil and bring to medium-high heat. Season the plantains and saute until brown. Flip to brown other side. Drain on paper towels. Lay each slice topped with a little minced ginger on a 5 by 10 triple folded piece of aluminum foil. Fold foil over and smash with saute pan, pot or mallet. to form a small pancake. Reheat pan to medium heat and coat with oil. Saute the 'pancakes' until cooked through. (Can be easily pierced with a fork.) Right before serving drizzle with honey and toss with the scallions.; ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 59209,"Chocolate Explosion Candies 1 pound dark chocolate, chopped 2 to 3 packages popping rock candy, such as Pop Rocks Instructions: In a microwave-safe container, melt the chocolate on high in 30 second increments, stirring in between until the chocolate is completely melted. Pour chocolate into the molds to coat. Tip over to drain off excess to create a chocolate shell. Place the molds in freezer for 2 minutes to harden. Remove from the freezer and fill just shy of the top with the popping rock candies. Reheat the leftover chocolate in the microwave until melted through and place in a piping bag. Pipe the chocolate over the top of the mold and shake or tap to level. Place the molds back into the freezer for 3 minutes. Turn out onto wax paper and pop out the candies from their molds. Store at room temperature. ","[Merlot, Cabernet Sauvignon, Malbec, Port]" 59210,"Wild Mushroom Soup with Sherry 1 ounce dried Porcini mushrooms 1 cup boiling water 2 tablespoons butter 1/2 cup finely chopped onion 4 garlic cloves, thinly sliced 6 ounces fresh Shiitake mushrooms, stemmed, caps sliced 1/2 cup dry Sherry, plus additional for garnish 4 cups chicken stock or vegetable stock 4 ounces Enoki mushrooms, trimmed Chopped epazote, oregano or chives Instructions: Place Porcini in medium bowl. Pour boiling water over. Let stand until softened, about 30 minutes. Drain, reserving soaking liquid. Strain soaking liquid through cheesecloth to remove any dirt. Coarsely chop Porcini. Melt butter in heavy large saucepan over medium high heat. Add onion and saute until tender, about 5 minutes. Add garlic, Shiitake and Porcini and saute until mushrooms are tender, about 5 minutes. Add Sherry and boil until almost all liquid evaporates. Add reserved soaking liquid and stock. Simmer soup 15 minutes to blend flavors. Add Enoki mushrooms and stir until heated through. Season to taste with salt and pepper. Ladle soup into bowls. Drizzle with additional Sherry and garnish with epazote, oregano or chives. ","[Chardonnay, Pinot Gris, Riesling, Sparkling wine]

" 59211,"Lemon Ricotta Pancakes with Lemon Curd and Fresh Raspberries 3/4 cup all-purpose flour 1 tablespoon baking powder 1/2 teaspoon ground nutmeg 1/4 teaspoon salt 2 tablespoons sugar 1 cup ricotta cheese 2 eggs 2/3 cup milk 1 lemon, zested and juiced Butter, for griddle 1 (11-ounce) jar prepared lemon curd Fresh raspberries, for garnish Confectioners' sugar, for garnish Instructions: Preheat a nonstick griddle. Combine flour, baking powder, nutmeg, salt, and sugar in a small bowl. Whisk together the cheese, eggs, milk, lemon juice and zest in a large bowl. Whisk the flour mixture into the wet ingredients until just combined. Brush the hot griddle with butter. For each pancake, pour approximately 1/4 cup measure of the batter on the griddle and cook on both sides until light golden brown. Repeat until no batter remains. Empty the contents of the lemon curd into a small saucepan and warm over low heat. Alternatively, remove the lid and place in a microwave oven on 50 percent power for 2 minutes, stopping after 1 minute to stir the curd. Drizzle a few tablespoons of the curd over the pancakes, top with fresh raspberries, and sprinkle with confectioners' sugar. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 59212,"Spiced Rubbed Venison Chop with Cranberry Poha Chutney 1 shallot, minced 1 tablespoon butter 1 cup spiced rum 3/4 cup dried cranberries 1 1/2 tablespoons tamarind 1/4 teaspoon cayenne pepper 1/2 teaspoon allspice 1/4 teaspoon ground cloves 1/4 teaspoon cardamom 2 tablespoons kosher salt 1 1/4 cups sugar 1 teaspoon lemon zest 1 teaspoon lime zest 1 teaspoon orange zest 1 cup sherry vinegar 3/4 cup poha or gooseberries 1 tablespoon minced garlic 1 tablespoon finely chopped fresh thyme 1 tablespoon finely chopped rosemary 1 tablespoon cracked black pepper 1 tablespoon ground coriander 1 tablespoon sea salt 1 venison rack, 8 bones, trimmed and frenched Oil 2 ounces dried cranberries, soaked in 1-ounce brandy 4 ounces venison stock 4 ounces veal stock 1 tablespoon butter Salt and pepper 6 ounces maitake mushrooms, sliced and sauteed 20 pieces fiddlehead ferns, blanched and sauteed 1 small onion, finely diced 2 tablespoons butter, plus more for sauteeing 2 cups chicken stock, hot 1 tablespoon finely chopped thyme leaves 1/2 cup polenta 2 ounces Parmesan 1/2 cup corn kernels, blanched Salt and pepper 1 egg white, whipped to medium peaks Instructions: To make the chutney, place shallots and butter in a saucepan and sweat. Add the rum, cranberries, and tamarind and bring to a boil, flame the liquor and reduce the liquid by half. Add the dry spices and salt and cook until combined. Add the sugar and cook until it liquefies. Add the zests and sherry vinegar and reduce by 2/3. Add the berries and reduce to thick syrup consistency. Adjust the seasonings and set aside For the rub, mix the garlic, thyme, rosemary, pepper, coriander, and salt together. Brush the venison with oil and rub in the spices. Sear in a very hot pan with a little olive oil and then roast in the oven to an internal temperature of 135 degrees F. Let rest for 10 minutes before cutting. To make the sauce, degrease and deglaze the searing pan with the cranberry brandy mixture. Flame and reduce the brandy, add the stock and reduce to a cream consistency. Whisk in a tablespoon of butter and season with salt and pepper. Strain sauce. Add the mushrooms and fiddlehead ferns and keep warm until ready to serve. For the polenta, saute the onions in the butter and add the chicken stock and thyme. Whisk in the polenta and continue to stir with a wooden spoon until grains are tender. Add the Parmesan, corn and season with salt and pepper. Remove from heat and let cool slightly then fold in the egg whites. Place polenta in a pan or mold to set up, about 1 hour. When ready to serve, cut desired shape and saute in butter until golden brown and warmed through. To serve venison, place on large platter and serve with sauce and polenta topped with the chutney. ","[Chardonnay, Pinot Noir, Cabernet Sauvignon, Merlot]" 59213,"Summer Chicken Stir Fry 1 tablespoon butter 1 tablespoon olive oil 2 pounds boneless skinless chicken breast, cut into 1-inch chunks 4 cloves garlic, minced 2 large zucchinis, diced 2 large ears of corn, kernels removed 3/4 cup red grape tomatoes, sliced in half lengthwise 3/4 cup yellow grape tomatoes, sliced in half lengthwise Salt and freshly ground black pepper 12 to 18 fresh basil leaves, cut in chiffonade Parmesan shavings to serve Juice of 1 lemon Rice or Pasta, for serving, optional Instructions: Melt the butter with the olive oil in a large skillet over a medium-high heat. Add the chicken and garlic, then saut until the chicken is cooked through, about 5 minutes. Remove the chicken to a plate. Increase the heat to high, then throw in the zucchini. Stir it around for about 45 seconds, then scoot the zucchini to the edges of the pan. Throw in the corn and cook it for a minute, then push it to the edges of the pan. Throw in the grape tomatoes, stir them around for a minute, then sprinkle on some salt and pepper to taste. Next, throw the chicken back in. Stir everything around for about 45 seconds, or until it's all combined and hot. Pour it onto a big platter. Sprinkle on the fresh basil and some Parmesan shavings then ... this is the best part ... squeeze the lemon all over the top. This adds a wonderful, indescribable freshness. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 59214,"Road Trip Cookies 2 1/2 cups all-purpose flour 1 teaspoon baking soda 1/2 teaspoon salt 6 ounces semisweet chocolate, chopped into 1/4-inch pieces 3/4 cup granulated sugar 3/4 cup tightly packed light brown sugar 1/4 pound room temperature unsalted butter 2 large eggs 2 teaspoons pure vanilla extract 3 cups peanut M&M's Instructions: Preheat the oven to 350 degrees.
In a sifter combine the flour, baking soda and salt. Sift onto a large piece of waxed paper and set aside until needed.
Heat 1-inch of water in the bottom half of a double boiler over medium heat. With the heat on, place the semisweet chocolate in the top half of the double boiler. Use a rubber spatula to stir the chocolate until completely melted and smooth, about 4 to 5 minutes. Transfer to a 1-quart bowl and set aside.
Place the granulated sugar, light brown sugar and butter in a 7-quart bowl. Use a stiff rubber spatula (or a wooden spoon) to cream the ingredients together until smooth. Add the eggs and vanilla extract and mix to incorporate. Add the melted chocolate and mix until combined. Add the sifted dry ingredients and thoroughly combine. Add the M&M's, mixing to incorporate.
Using 3 heaping tablespoons of dough for each cookie (approximately 3 ounces), portion 6 cookies, evenly spaced, onto each of 3 nonstick baking sheets (this is a hefty cookie, so don't crowd). Place the baking sheets on the top and center racks of the preheated oven and bake for 14 minutes. Remove the cookies from the oven and cool to room temperature on the baking sheets, about 30 minutes. Store the cooled cookies in a tightly sealed plastic container until ready to serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 59215,"Tuna Noodle Casserole Kosher salt 6 ounces wide egg noodles 2 tablespoons unsalted butter 6 scallions (white parts sliced, green parts finely chopped) 3 stalks celery, thinly sliced, plus 2 tablespoons chopped leaves One 12-ounce can fat-free evaporated milk Freshly ground pepper 1 cup frozen peas and carrots
1 tablespoon Dijon mustard 1/2 cup light sour cream 3/4 cup shredded low-fat Monterey jack cheese (about 3 ounces) One 5-ounce can water-packed tuna, drained and flaked 1/4 cup panko breadcrumbs Instructions: Preheat the oven to 400 degrees F. Bring a large pot of salted water to a boil. Add the noodles and cook according to the package directions. Reserve 1/2 cup of the cooking water, then drain the noodles and return to the pot. Meanwhile, melt 1 tablespoon of the butter in a large skillet over medium-high heat. Add the scallion whites and sliced celery. Cook, stirring occasionally, until softened, about 2 minutes. Add the evaporated milk, 1/2 teaspoon salt and a few grinds of pepper. Stir in the peas and carrots and the mustard. Bring to a boil, then reduce the heat to medium low. Cook, stirring occasionally, until slightly thickened, 2 to 3 minutes. Pour the sauce over the noodles; stir in the sour cream, 1/2 cup of the cheese, the tuna and reserved cooking water. Transfer to a 1 1/2-quart baking dish. Melt the remaining 1 tablespoon butter. Toss with the panko, scallion greens, celery leaves and remaining 1/4 cup cheese; season with salt and pepper. Sprinkle over the casserole. Bake until golden, 15 to 20 minutes. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 59216,"Bulgur Breads 1 1/2 cups fine or medium bulgur 1 1/2 teaspoons salt 2 cups boiling water 1/2 cup minced onion Approximately 2 cups unbleached hard white or all-purpose flour Instructions: You will need a medium-sized bowl, a food processor (optional), unglazed quarry tiles to fit on the bottom rack of your oven, and a rolling pin. Place the bulgur and salt in a food processor, pour the boiling water over, and stir or process briefly to mix. Let stand for thirty minutes. When you come back to the bulgur mixture, it will look like the bulgur has totally absorbed the water. However, proceed by adding 1 cup flour and the minced onion, and process for 1 minute. The dough should come together into a large ball as you process. If it doesn't, feel the dough: If it feels dry and floury, start the processor, add 2 tablespoons warm water and process for 30 seconds; again if the bulgur and flour still don't come together, add another 2 tablespoons water and process. Once a ball of dough forms, process for 2 to 3 minutes longer, then turn out onto a well-floured surface. (If your processor is too small to handle the whole dough, work with half at a time, adding 1/2 cup flour to each portion, then combine when you turn out of the processor and knead by hand). Knead by hand for 4 to 5 minutes. Alternatively, if you do not have a food processor, combine bulgur, salt and boiling water in a medium-sized bowl and let stand for 30 minutes. Add onions and 1/2 cup flour and stir in. Add another 1/2 cup flour and use your hands to fold flour into the dough. With a little persistence, you will soon have a dough (although somewhat sticky) that you can knead. Turn out onto a well-floured kneading surface and knead for 6 or 7 minutes. Dough will be sticky at first, but will soon come together into a smooth workable dough; you may be surprised to discover how kneadable bulgur is. When finished kneading, cover the dough with plastic wrap and let stand until you are ready to proceed further, for 15 minutes to an hour, whatever is convenient. To bake, have your oven preheated to 450 degrees with baking stone or quarry tiles in place on a rack in the bottom third of the oven. Divide the dough into 8 pieces, and flatten each on a well-floured bread board. With a rolling pin, roll out one or two breads until very thin, about 8 to 10 inches in diameter. Work with only one or two at a time, as many as will fit in your oven. When ready, handle the bread gently as you place it on the hot tiles. (You can also try dusting a peel or the back of a baking sheet with flour and using peel or sheet to transfer breads to hot tiles.) Bake on one side for 1 1/2 to 2 minutes then turn over to the other side for 1 to 1 1/2 minutes. The bread should begin to brown around the outside. When baked, keep breads warm by stacking them one on top of the other and wrapping them in a clean kitchen towel. Serve warm. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 59217,"Mocha Mousse One 3.9-ounce package instant chocolate pudding mix 1 cup cold milk 1/4 cup strong brewed coffee or espresso, chilled 1 cup heavy whipping cream 3 tablespoons sugar 1/2 teaspoon vanilla extract 2 tablespoons chocolate chips, for garnish Instructions: In a large bowl, stir together the pudding mix with the milk and coffee until very thick. In another large bowl, beat the heavy cream with the sugar and vanilla using an electric hand mixer until soft peaks form. Reserve 1/4 cup for garnish. Stir one-third of the whipped cream into the pudding to lighten it. Fold the remaining whipped cream gently into the pudding. Spoon into dessert glasses and refrigerate until ready to serve. Mousse can be made ahead up to 4 hours in advance. When ready to serve, top each with a small dollop of the reserved whipped cream and sprinkle with the chocolate chips. ","[Merlot, Cabernet Sauvignon, Malbec, Pinotage]" 59218,"Boundary Road Brick Chicken 2 cups kosher salt
2 cups brown sugar
Black pepper
1 handful fresh herbs such as rosemary, thyme or sage
1 head garlic, split horizontally
1 whole hormone-free cage-free vegetarian-fed chicken, cut into quarters, carcass discarded 1/3 cup chopped fresh parsley
1 tablespoon chopped capers
1 filet anchovy, chopped
1 clove garlic, finely grated Zest of 1 lemon
1/2 cup olive oil
6 medium red Beauregard (or any other well farmed) sweet potatoes
About 1/2 cup cider vinegar
A couple knobs cold unsalted butter
Salt and freshly ground black pepper 2 Spanish onions, medium dice
Salt 4 pounds collard greens
1 smoked pig's foot or ham hock
Freshly ground black pepper Champagne or other fine white vinegar
Canola oil
Instructions: For the chicken and brine: Combine 2 gallons water, the salt, sugar, garlic, herbs and some black pepper in a large pot. Bring to a boil until the salt and sugar are dissolved, and then let cool completely. Submerge the chicken in the brine and let brine in the refrigerator for 4 hours. For the salsa verde: Whisk together the parsley, capers, anchovies, garlic and lemon zest. Slowly stream in the oil while whisking. For the sweet potato mash: Preheat the oven to 375 degrees F. Roast the sweet potatoes until completely soft, about 1 hour 30 minutes. While still warm, peel the potatoes and add them to a food processor. With the machine running, add the vinegar, butter and salt and pepper to taste. You may need a little water to get the mixture to puree, but don't add too much. Reserve. For the collard greens: Saute the onions in a large, wide-bottomed pan. Sprinkle with salt, and then add the greens, a bit more salt and about 1/2 cup water. Slowly cook the greens with the smoked pig's foot over low heat for at least 1 hour 30 minutes. The water will evaporate and draw the moisture from the greens. Stir occasionally and let them do their thing. Finish the dish by adjusting seasoning with salt, pepper and vinegar. Turn the oven temperature to 450 to 500 degrees F. Remove the chicken from the brine and let it rest and come to room temperature. Dry, and sprinkle with salt and pepper. Get your saute pan medium hot; add a good amount of canola oil. Crispy brown skin is the goal here, so mind your heat. Don't burn it, but make sure the pan is hot enough to keep the chicken from sticking. Add your chicken skin-side down and shake the pan to make sure the skin is not sticking. Add a weight of your choice (we use antique bricks we found in our building, hence the name), and then transfer the pan to the oven. Let it roll for about 10 minutes. Carefully flip the chicken over and let it go for another 6 minutes. All ovens are different, so after the chicken rests for 4 to 5 minutes, check the temperature in the leg to make sure it is thoroughly cooked. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Gavi]" 59219,"Aperol Manhattans 2 cups bourbon 1/2 cup sweet vermouth 1/4 cup Aperol 8 cocktail cherries (such as amarena), plus 2 tablespoons syrup Orange slices, for garnish Instructions: Combine the bourbon, 1 cup cold water, the vermouth, Aperol and cherry syrup in a resealable plastic container. Freeze at least 1 hour. Pour into glasses and add the cherries. Garnish with the orange slices. ","[Prosecco, Pinot Grigio, Sauvignon Blanc]" 59220,"Crab Appetizer Napoleons 1/2 of a 17.3-ounce Pepperidge Farm? Puff Pastry Sheets (1 sheet), thawed 1 package (8 ounces) cream cheese, softened 1 tablespoon milk 1 tablespoon prepared horseradish 1/4 teaspoon ground black pepper 1 can (about 6 ounces) refrigerated pasteurized crabmeat, drained 4 green onions, sliced (about 1/2 cup) 1/2 cup sliced almond Paprika Instructions: Heat the oven to 400 degrees F. Unfold the pastry sheet on a lightly floured surface. Cut the pastry sheet into 12 (2-inch) circles with a cutter. Place the pastry circles onto a baking sheet. Bake for 15 minutes or until the pastries are golden brown. Remove the pastries from the baking sheet and let cool on a wire rack for 10 minutes. Split each pastry into 2 layers, making 24 in all. Stir the cream cheese in a medium bowl until smooth. Stir in the milk, horseradish, black pepper and crabmeat. Spread the crabmeat mixture on 12 bottom pastry layers. Top with the onions, almonds and top pastry layers. Sprinkle with the paprika. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 59221,"Steamed Clams 6 dozen fresh clams (littlenecks or middlenecks, your choice) 3 tablespoons grapeseed oil 4 cloves garlic, chopped 1 large onion, chopped 1 cup white wine 2 cups clam juice or water Chopped parsley leaves Salt and pepper 1/2 cup melted butter (1 stick) Instructions: Wash the clams thoroughly and remove any blemishes. They should have no odor. Heat oil in a large saucepan (with a cover) over medium heat and cook garlic and onion until translucent. Add the wine and let cook for a couple of minutes to combine the flavors. Add the clams and clam juice (or water) and cover the pan for about 10 minutes until the clams open. Discard any clams that do not open and remove clams to serving bowls. Season the juices in the pan with salt and pepper to make a sauce. Pour the sauce and melted butter over the clams. ","[Chardonnay, Sauvignon Blanc, Riesling, Albari?o]" 59222,"Spicy Margaritas 6 large limes Kosher salt 1 1/2 cups (12 ounces) silver tequila 3/4 cup (6 ounces) Cointreau 2 serrano cl peppers, very thinly sliced (seeds and ribs included) 3/4 teaspoon red pepper flakes Instructions: Prepare the glasses: Remove a strip of zest from one of the limes using a vegetable peeler. Juice the limes; you\u2019ll need 6 tablespoons (3 ounces) juice. Spread 3 tablespoons salt on a small plate. Rub the lime peel and a little of the juice around the rims of 6 glasses and then dip the rims in the salt. Fill the glasses with ice. Make the margaritas: In a pitcher, stir together the tequila, Cointreau, cl slices, red pepper flakes and lime juice. Pour into the glasses. ","[Tequila, Mezcal, Sauvignon Blanc, Pinot Grigio]" 59223,"Sweet Pumpkin Mousse One 15-ounce can pumpkin puree 1/3 cup sugar
1/4 cup honey
2 tablespoons sweetened condensed milk
1 tablespoon pumpkin spice mix
2 teaspoons vanilla extract
Pinch salt
1 1/2 cups heavy cream
1 cup toffee bits or your favorite Halloween candy bar, crushed
Instructions: Special equipment: Eight 6-ounce ramekins or 8 mini pumpkins, stems removed and seeds and fleshed scooped out, optional In a medium saucepan, whisk to combine the pumpkin puree, sugar, honey, sweetened condensed milk, pumpkin spice mix, vanilla, salt and 1/2 cup heavy cream. Place over medium high heat, bring to a boil, then reduce and cook at a simmer for 5 minutes to dissolve the sugar. Remove from the heat, transfer to a large bowl, let cool, then cover and transfer to the refrigerator to cool completely. Whisk the remaining cup heavy cream until stiff peaks form, then the fold whipped cream into the chilled pumpkin mixture. Spoon into eight 6-ounce ramekins, or alternatively, use scooped-out small pumpkins, cover and chill until set, about 4 hours and up to overnight. To serve, top with toffee bits or your favorite candy bar. ","[Chardonnay, Riesling, Gewrztraminer, Moscato]" 59224,"Shrimp Satay 1 cup Thai Peanut Sauce, recipe follows 2 tablespoons Chinese black bean sauce 1 teaspoon hot sauce Cooking spray
1 1/2 pounds large or jumbo shrimp, peeled and deveined 3 cups reduced-sodium beef broth 2 tablespoons reduced-sodium soy sauce 2 tablespoons creamy peanut butter 2 teaspoons toasted sesame oil 1 teaspoon hot sauce Instructions: In a small saucepan, whisk together the peanut sauce, black bean sauce, and hot sauce. Set over medium-high heat, bring to a simmer, and simmer until reduced slightly, 5 to 7 minutes.
Meanwhile, coat a stove-top grill pan, griddle, or large skillet with cooking spray and set over medium-high heat. Skewer the shrimp, leaving a little space between each one to allow for even cooking. Place the skewers on the hot pan and cook until the shrimp are bright pink and cooked through, about 5 minutes, turning frequently.
Serve the shrimp with the warm peanut sauce on the side for dunking. In a medium saucepan, whisk together the sauce ingredients until well blended and set the pan over medium heat. Bring to a simmer and let simmer for 10 minutes.
The leftover peanut sauce will keep in the refrigerator up to 4 days or in the freezer up to 3 months; thaw completely in the refrigerator or microwave for about 3 minutes on LOW before using.
","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 59225,"Cucumber Salad 3 cucumbers 1 garlic clove 1 cup white wine vinegar 1 cup water 1/2 cup sugar 2 teaspoons salt Fresh ground black pepper 2 tablespoons chopped parsley 1/2 small red onion, sliced into rings Instructions: Score cucumbers with a fork and cut into slices. Place them in a deep jar with the garlic and chill overnight. Combine the vinegar, water, sugar, and salt in a saucepan and bring to a boil. Remove from the heat immediately and chill it over an ice bath. Pour the dressing over the cucumbers and season with pepper and parsley. Chill covered overnight. Serve in a decorative bowl; garnish with red onion rings. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 59226,"Potage Dame Edmee (Fresh Green Pea and Chicken Soup) Chicken, stock, peas, butter, onion, lettuce, spinach, herbs, egg yolks, cream Instructions: In a large saucepan put 4 cups of fresh peas, 6 tablespoons of butter, 1 finely minced onion, a tender head of garden lettuce cut into julienne strips, about 15 leaves of fresh spinach, 4 sprigs parsley, a few sprigs of chervil if you have it, 2 teaspoons of sugar, 1/2 teaspoon salt, and 1 3/4 cups water. Cover the saucepan, bring the soup to a boil, and cook it over a moderate fire until the peas are tender. Meanwhile, boil 1 cup of fresh peas, in a separate pan, to add to the soup later. Pass the soup through a strainer, or a vegetable mill, pressing the vegetables through with the liquid. Return the soup to the saucepan, add 3 cups of chicken stock, stir well, and simmer over a low fire for about 15 minutes. Then add the extra cup of peas, drained, and 1/4 cup cooked white meat of chicken, cut into very fine julienne strips. Mix 3 egg yolks with 1 1/2 cups of light cream and add this gradually to the soup, stirring constantly. Continue cooking until the soup thickens to a creamy consistency, but do not let it boil. ","[Burgundy, Chardonnay, Sauvignon Blanc, Riesling]" 59227,"Rosemary Couscous 6 tablespoons olive oil 6 rosemary sprigs leaves stripped, plus sprigs for garnish 4 cups Israeli couscous 8 cups chicken stock 2 teaspoons salt 1 teaspoon pepper Instructions: Put the olive oil and rosemary leaves into a large, heavy bottomed saucepan and place over high heat. When the rosemary begins to sizzle, about 1 minute, add the couscous. Stir to coat well and cook for 2 minutes, stirring frequently. Add the chicken stock, salt and pepper, lower the heat and let simmer until all of the stock has been absorbed, about 20 minutes. Remove from the heat, fluff with a fork and transfer to a chafer. Garnish with fresh sprigs of rosemary around the sides of the dish. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 59228,"Gluten-Free Buttermilk Biscuits 280 grams (2 cups) gluten-free all-purpose flour 1/2 teaspoon whole psyllium husks 1 tablespoon baking powder 1 1/2 teaspoons kosher salt 115 grams (1 stick) cold unsalted butter, cut into 1-inch cubes, plus 2 tablespoons melted, plus additional for greasing 3/4 cup buttermilk, cold 1/4 cup whole milk yogurt Instructions: Whisk together the flour, psyllium, baking powder and salt in a large bowl and put the bowl in the freezer for 15 minutes. Put the butter cubes on a saucer and put them into the freezer as well. Put the flour mixture into the bowl of a food processor and whirl them up to aerate the flour and combine the ingredients. Add the butter cubes and pulse the food processor until the butter has been broken down into pieces the size of lima beans. Pour in the buttermilk and yogurt and pulse until everything is just combined. Put the biscuit dough onto a piece of parchment paper, being careful to remove the food processor blade. Using the heel of your hand, press the biscuit dough together very gently. Form the dough into a disc 1 inch in height. Grease a 9-inch skillet. Using a biscuit cutter or a small glass, cut straight down into the dough and cut out as many biscuits as possible. (Do not twist the biscuit cutter, as that will blunt the edges of the biscuit dough and prevent them from rising.) Place the biscuits into the prepared skillet, nestling them right up against each other, which will nudge the biscuits to rise taller. Gather all the scraps of dough into another tall disc and cut as many more biscuits as possible. Put the skillet into the freezer for at least 1 hour. Preheat the oven to 425 degrees F. Take the skillet from the freezer and put it directly into the oven. Bake until the biscuits are firm and light golden brown, 12 to 14 minutes. Brush the tops of the biscuits with the melted butter and let them rest in the pan for 10 minutes, then serve immediately. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 59229,"Pimento and Habenero Mac and Cheese One 16-ounce box pasta (your choice) 2 cups half-and-half (or 1 cup whole milk and 1 cup cream) 1 pound shredded sharp Cheddar 1 cup your favorite pimento cheese (homemade works best) 4 medium habeneros, seeded and chopped 2 teaspoons prepared yellow mustard Salt and freshly ground black pepper Cayenne pepper Instructions: Preheat the oven to 400 degrees F. Prepare the pasta according to the directions on the box given for al dente pasta. Drain the pasta and put back in the same pot over low heat. Add the half-and-half, half the Cheddar, the pimento cheese and habaneros. Stir until melted and creamy. Stir in the mustard, salt and pepper. Pour into a 9 by 13-inch casserole dish, top with the remaining Cheddar and sprinkle with cayenne pepper. Bake until golden brown and bubby, about 20 minutes. ","[Chardonnay, Riesling, Zinfandel, Tempranillo]" 59230,"Southern-Style Birds in a Nest with Butter Grits, Greens with Bacon, Over-Easy Quail Eggs and Green Tomato and Green Apple Chutney 1/2 pound firm green tomatoes (about 1 large), cored and cut into 1/4- to 1/2-inch dice 1/4 cup light brown sugar
1/4 cup cider vinegar
1/2 teaspoon madras curry powder
1/2 teaspoon mustard seeds
1/4 teaspoon fennel pollen
1/8 teaspoon ground allspice
One 1-inch piece fresh ginger, grated
1/2 green apple, grated
1/2 red onion, cut into 1/4-inch dice
Chicken stock, as needed 1 tablespoon olive oil 5 thick slices bacon (about 1/4 pound), cut into 1/4-inch batons 2 cloves garlic, grated
1 shallot, minced
1 bunch red chard, leaves stripped (stems saved for another use) 1 bunch beet greens, leaves stripped (stems saved for another use) 1/3 cup cider vinegar
2 teaspoons sugar
Pinch nutmeg Salt and pepper
Hot sauce, such as Frank's RedHot 4 cups chicken stock, plus more as needed Salt 2 tablespoons butter 1 cup stone-ground grits
1 cup whole milk
12 quail eggs, cooked over easy Instructions: For the chutney: Combine the green tomatoes, brown sugar, cider vinegar, curry powder, mustard seeds, fennel pollen, allspice, ginger, apple and red onion in a medium heavy-bottomed pot. Bring to a boil, then reduce to a simmer. Cook, stirring occasionally, for about 30 minutes. Taste and thin with chicken stock as desired. Adjust the seasonings to taste. For the greens and bacon: Heat the olive oil in a large skillet over medium-high heat. Add the bacon and cook, stirring occasionally, until crisp; remove to a paper-towel-lined plate. Lower the heat to medium, add the garlic and shallot, and cook, stirring occasionally, for 3 to 5 minutes. Add in the chard and beet greens and let wilt for a few minutes. Deglaze the pan with vinegar, then add the sugar, nutmeg, salt and pepper to taste, and a dash of hot sauce. Add some of the bacon back to the pan, and combine. Use the remaining bacon as garnish. For the butter grits: In a medium saucepan, bring the chicken stock, 1 teaspoon salt and 1 tablespoon of the butter to a boil. Add the grits and bring to a simmer. Stir, then partially cover, and cook, whisking occasionally, until the liquid is absorbed, about 15 minutes. Add in 1/2 cup milk, whisk and partially cover. Cook, whisking occasionally, for another 15 minutes. Add in the remaining 1/2 cup milk and cook partially covered, whisking occasionally, another 15 minutes. Add the remaining tablespoon butter and season to taste with salt. Use additional stock to adjust the consistency as needed. Serve the grits with the quail eggs. ","[Rhone Blends, Pinot Grigio, Vermentino, Sauvignon Blanc]

" 59231,"Butter Pecan-Rum Meltaways 1/2 cup finely chopped pecans 1/4 cup dark rum 1 3/4 cups all-purpose flour 1/2 teaspoon freshly grated nutmeg 1/4 teaspoon salt 2 sticks unsalted butter, at room temperature 1 1/2 cups confectioners' sugar 1 teaspoon pure vanilla extract Instructions: Combine the pecans and rum in a small bowl and let soak at least 30 minutes. Whisk the flour, nutmeg and salt in a medium bowl. Beat the butter and 1/2 cup confectioners? sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 3 minutes. Add the pecan-rum mixture and the vanilla and beat until combined. Reduce the mixer speed to low and beat in the flour mixture, then increase the speed to medium high and beat until combined. Cover and refrigerate until firm, about 1 hour. Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Line 2 baking sheets with parchment paper. Roll tablespoonfuls of dough into 1-inch balls and arrange 1 inch apart on the prepared baking sheets. Bake until light golden, 20 to 25 minutes. Let cool 5 minutes on the baking sheets, then transfer to racks to cool completely. Put the remaining 1 cup confectioners? sugar in a medium bowl. Gently roll the cookies in the confectioners' sugar, returning to the racks as you go, then reroll the cookies to fully coat. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 59232,"Big Star Meatloaf 1/3 cup steak sauce (recommended: A1) 3 1/2 pounds ground beef 5 cloves garlic, minced 3 tablespoons dried thyme 1/4 cup Worcestershire sauce 4 eggs 3 tablespoons steak seasoning (recommended: Montreal) 1 cup bread crumbs Instructions: Preheat oven to 325 degrees F. In large bowl, mix steak sauce, ground beef, garlic, thyme, Worcestershire sauce, eggs, and steak seasoning until well mixed. Then, add bread crumbs and mix until incorporated. Place in 9 by 13-inch casserole dish and shape into a loaf. Add water to pan to come up to 1/4-inch of the meat loaf. Bake for 50 minutes until done. ","[Cabernet Sauvignon, Merlot, Malbec, Zinfandel]" 59233,"Herby Ranch Dressing 1 cup (real) mayonnaise 1/2 cup buttermilk (more as needed to reach desired consistency) 1/2 cup sour cream 1/4 cup fresh basil leaves, chopped 1/4 cup Italian flat-leaf parsley leaves, chopped 2 tablespoons chopped fresh chives 2 tablespoons chopped fresh oregano 3 teaspoons white vinegar 2 teaspoons Worcestershire sauce Salt and ground pepper Instructions: Combine the mayonnaise, buttermilk, sour cream, basil, parsley, chives, oregano, vinegar, Worcestershire sauce and salt and pepper to taste in a bowl. Chill for a couple of hours before serving. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 59234,"Pepperoni Fried Rice 2 tablespoons olive oil One 5-ounce package mini pepperoni
1 medium onion, sliced
1 green bell pepper, diced
2 cloves garlic, minced
2 tablespoons jarred pizza sauce
1 teaspoon crushed red pepper
3 cups leftover cooked rice
One 8-ounce can pineapple chunks, drained
1 cup mozzarella pearls or cubed fresh mozzarella
1/4 cup fresh basil leaves Kosher salt and freshly ground black pepper
Instructions: Heat the olive oil in a cast-iron skillet over medium-high heat until hot, then add the pepperoni, onion, bell pepper and garlic. Cook until the onion has softened and the pepperoni has crisped slightly, about 3 minutes. Add the pizza sauce and crushed red pepper, then stir. Add the rice and cook, stirring, until it is crisp and browned in spots, 2 to 3 minutes. Stir in the pineapple until it is warm and coated in the sauce, about another minute. Turn off the heat, then add the mozzarella, while continuing to stir, then tear half the basil and add it to the skillet. Taste and adjust the seasonings as needed. Serve immediately, garnished with the remaining basil torn over the top. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 59235,"Hot Spiced Sangria 2 (750 milliliter) bottles Rioja (Spanish red wine) 1 cup brandy 1 bag frozen cherries 1 bag frozen peaches 1 orange, sliced 2 cinnamon sticks 1 cup simple syrup, recipe follows Orange peel, for garnish 1 cup sugar 1 cup water 1 orange, zested Instructions: Combine all ingredients in a slow cooker. Put setting on HIGH for 1 hour. Reduce to warm to hold temperature. Ladle into glasses from slow cooker. Be sure to include some fruit in the glasses. Garnish with orange peel. Combine the sugar, water and zest in a saucepan. Bring to a boil, reduce to a simmer. Stirring occasionally, simmer for 5 minutes or until sugar is dissolved. ","[Rioja, Tempranillo, Garnacha, Pinot Grigio]" 59236,"Muenster Mashed Potatoes 1 lb. red new potatoes, scrubbed and halved 4 Tbs. butter 3/4 cup heavy cream 1 cup muenster cheese, grated salt and pepper to taste salt and pepper to taste
Instructions: Cover potatoes in a pot with cold water and salt the water. Set over high heat and bring up to a boil. Lower and simmer gently for 15-20 minutes until tender. Drain potatoes through a colander and return them to pot. The heat from the pot will dry out any residual water on the potatoes. With a hand-held electric mixer, start to beat potatoes. Add butter, cream and cheese and continue beating until pretty smooth. Season to taste with salt and pepper. Garnish with fresh chopped chives if desired. ","[Chardonnay, Riesling, Sauvignon Blanc, Pinot Grigio]" 59237,"Three Cheese Pommes Anna 4 russet potatoes, peeled 1 cup shredded Gruyere 1/2 cup grated Parmigiano-Reggiano 1/2 cup grated Pecorino-Romano 1 stick (8 tablespoons) unsalted butter 2 tablespoons chopped fresh rosemary 2 tablespoons chopped garlic 1/2 teaspoon grated nutmeg 1/2 cup panko breadcrumbs
3 cups thinly sliced onions Kosher salt and freshly cracked black pepper
1/2 cup heavy cream
Instructions: Preheat the oven to 375 degrees F. Slice the potatoes into 1/8-inch slices on a mandoline. Reserve in a bowl of water until ready to use. In a medium bowl, mix together the Gruyere, Parmesan and Pecorino and set aside. In a small pot, melt the butter with the rosemary, garlic and nutmeg. Mix 1 tablespoon of the butter mixture with the breadcrumbs in a small bowl and set aside. Grease the interior of a 10-inch saute pan or baking dish with some of the butter mixture. Drain the potatoes, then dry on towels. Arrange a single layer of potatoes in the pan in a circular motion, followed by some of the onions, then approximately 2 tablespoons of the butter mixture, then a sprinkle of the cheese mixture. Season with salt and pepper. Continue to repeat in single layers with the remaining ingredients, for about 4 layers total. Drizzle with the heavy cream and top with the breadcrumb mixture. Bake until the top is golden brown and the potatoes are very tender, 1 hour 30 minutes to 1 hour 45 minutes. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]

" 59238,"Pork Belly & Egg Pancake (Ji dan Bing) 1 1/2 cups (170g) all-purpose flour 1/2 cup (120g) hot water
1 1/2 teaspoons toasted sesame oil
Kosher salt
Neutral oil, for frying (such as vegetable)
4 large eggs
4 scallions, thinly sliced
Freshly ground black pepper Kewpie mayonnaise
Sambal oelek, optional
Pork Belly, recipe follows Chili Vinegar, recipe follows 1 pound slab of pork belly, skin on (cut into 6 pieces)* Freshly ground black pepper
1 cup (240g) soy sauce
3/4 cup (180g) unseasoned rice vinegar or white distilled vinegar
1/2 cup (120g) water
2 tablespoons (40g) hoisin sauce
3 slices ginger
3 garlic cloves, smashed
1 red cl pepper, such as fresno or jalapeno, sliced, optional
1 tablespoon neutral oil, for frying (such as vegetable) 1 red Fresno pepper or serrano or jalapeno, minced 1-inch piece of fresh ginger, peeled and minced (about 1 tablespoon)
1 tablespoon granulated sugar
1/2 teaspoon kosher salt
3 tablespoons (45g) unseasoned rice vinegar
Instructions: For the pancake dough: Combine the flour, water, sesame oil and 1/2 teaspoon salt in a mixing bowl and mix with a rubber spatula until a soft and sticky dough forms. Turn out onto a lightly floured surface and knead for 2 to 3 minutes, or until the dough is smooth and elastic but still sticky. Wrap in plastic and let rest at room temperature for at least 30 minutes. While the dough rests, prepare the Pork Belly (recipe follows) and Chili Vinegar (recipe follows). When the dough has rested, divide into quarters. Place one piece on a lightly floured surface and keep the rest covered with plastic. Roll out until you have a paper-thin 10- to 12-inch circle. Allowing the dough to stick a little to the surface while you roll helps to stretch the dough as thin as possible. This part is a little tricky since the dough is soft and sticky but be patient and don\u2019t use too much flour. Repeat with the rest of the dough. To assemble: Heat a 12-inch nonstick skillet over medium-high heat. Drizzle about 1 teaspoon of oil, swirl it around to coat, and allow to get hot and shimmery. Gently lay the pancake in the oil. Crack an egg directly onto the pancake. Use the back of a spoon to gently break the yolk, very gently scramble, and then spread it all over the pancake. Sprinkle on a handful of scallions and a handful of the pork belly. Season with salt and black pepper and then press down slightly so the scallions and pork belly stick to the egg. Continue to cook until the egg is mostly set and the underside of the pancake has golden brown spots. Using a spatula, carefully flip and cook, egg side down, for about 30 seconds, or until the egg is completely set and has some brown spots. The pork will also render out some fat and get sizzly. Flip the pancake back over and allow the pancake to get nice and crisp, 30 seconds. Slide the pancake onto a cutting board. Squeeze some mayonnaise on top and a drizzle of sambal, if using. Roll up and slice in half. Repeat to make 3 more pancakes. Serve with Chili Vinegar (see recipe below) for dipping. *Alternatively, this recipe can be made with 16 slices of roughly chopped, cooked, thick-cut bacon by eliminating the braise in the pressure cooker. Simply cook the bacon to desired doneness and skip to the step of applying the bacon onto the egg as it cooks in the pan on the pancake. To serve, drizzle with hoisin sauce, mayo and sambal. Serve with the chili vinegar for dipping. Sprinkle the pork belly on all sides with black pepper. Into the insert-pot of a pressure cooker add the soy sauce, vinegar, water and hoisin sauce and whisk to combine. Place the pork belly in the pot, skin side up (it should be mostly submerged but if the skin peeks out a little it\u2019s fine). Add the ginger, garlic and chili pepper, if using. Seal with the lid, bring to HIGH pressure and cook for 30 minutes. Carefully release the pressure, away from your face, allowing all the steam to dissipate before opening the lid. Using tongs, remove the belly to a cooling rack set over a sheet pan to both cool slightly and drain of excess braising liquid. Alternatively, the pork belly can be braised in a Dutch oven at 350 degrees F for about 2 hours, covered. Discard the braising liquid. Roughly chop the pork belly into bite-size pieces. Heat the oil in a large non-stick pan over medium-high heat. Add the chopped pork to the pan and fry for 4 to 6 minutes, stirring occasionally, until crispy. Set aside. Alternatively, the pork belly can be braised in a Dutch oven at 350 degrees F for about 2 hours, covered. Discard the braising liquid. Roughly chop the pork belly into bite-size pieces. Combine all the ingredients into a small mixing bowl. Store in the refrigerator until ready to serve. ","[Pinot Noir, Barolo, Tempranillo, Garnacha]" 59239,"Fleur de Sel Melon Soup with Chamomile Sorbet 3 ripe cantaloupes 1 1/2 cups water 1/4 cup sugar 2 teaspoons grated ginger 1/2 cup honey 1 lime, zested 1/4 cup white wine 1 tablespoon lime juice 20 fresh raspberries 1 tablespoon fleur de sel Mint leaves 2 cups water 1/2 cup sugar 1/3 cup glucose 5 chamomile tea bags Instructions: To prepare the melon, cut melon in half and scrape out the seeds. Using a small Parisienne spoon or scoop, cut out 1/4-inch balls. Reserve to the side. To prepare the soup, combine the water and sugar in a pot, and bring to a boil. Remove from the heat and add the ginger, honey, lime zest, white wine, and lime juice and let cool. Pour over the melon balls and allow to marinate for 2 hours. To prepare the sorbet, combine the water, sugar, and glucose in a pot and bring to a boil. Add the chamomile tea bags and steep for 15 minutes. Strain, and run through an ice cream machine. Reserve in the freezer. To serve: In the center of each bowl, divide the melon balls evenly. Place 1 scoop of sorbet in the center of the melon. Pour the soup around the melon and garnish with mint leaves, half raspberries, and a sprinkle of fleur de sel. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]

" 59240,"Blueberry Scones 1/4 cup (4 tablespoons) unsalted butter, cold and cut in pats 1 3/4 cup all-purpose flour, plus more if necessary and for dusting 1/8 cup granulated sugar 1/8 cup light brown sugar 1 tablespoon baking powder Pinch kosher salt 1 cup fresh blueberries, rinsed and dried 1/2 cup half-and-half 1/4 cup heavy cream 1 large egg, beaten Instructions: Preheat the oven to 350 degrees F and on low fan speed, if using a convection oven.
By hand in a large bowl, blend the butter pats with the flour, granulated sugar, brown sugar, baking powder and salt until the butter has been combined. Add the blueberries and mix well, being careful not to crush all the berries.
In second bowl with a whisk, blend the half-and-half, cream and egg. Stir in the flour mixture and mix until the dough comes together. This is our scone dough. If the blueberries are very juicy and the dough is still quite sticky, add an additional 2 to 3 tablespoons flour and mix briefly to bring the dough together. Remove the scone dough from the bowl and gently knead on a floured counter, rolling 5 to 6 times, ensuring not to overblend; this will result in a tough dough. Divide the dough into 12 even triangular shape portions. Arrange on a cookie sheet and bake until the tops are slightly browned, 15 to 20 minutes. Remove from the oven and transfer the scones to a serving platter. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 59241,"Chicken with Grape Tomatoes and Mushrooms 2 tablespoons olive oil 1 1/4 pounds skinless, boneless chicken breast halves, cut into thin strips 1 package (8 ounces) sliced fresh mushrooms (about 2 1/4 cups) 1 clove garlic, minced 1 pint grape tomatoes (about 2 1/2 cups) 3 green onions, cut into 1-inch pieces (about 1/3 cup) 2 packets Swanson? Flavor Boost Concentrated Chicken Broth 2 tablespoons water Instructions: Heat 1 tablespoon oil in a 12-inch skillet over medium-high heat. Add the chicken and cook until well browned, stirring often. Remove the chicken from the skillet. Heat the remaining oil in the skillet over medium heat. Add the mushrooms and cook until tender, stirring occasionally. Add the garlic, tomatoes and onions to the skillet and cook and stir for 1 minute. Return the chicken to the skillet. Stir in the concentrated broth and water and cook until the chicken is cooked through. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 59242,"Greek Shrimp and Couscous 1 (10-ounce) package couscous 2 teaspoons olive oil 1 pound frozen shrimp, thawed, peeled and de-veined 1 (14-ounce) can diced tomatoes with green pepper and onion, drained 1/2 cup Greek black olives, pitted and chopped 1 tablespoon dried mint leaves 1 teaspoon garlic and herb seasoning 1 teaspoon dried oregano Salt and freshly ground black pepper Instructions: In a medium saucepan, cook couscous according to package directions. In a separate pan, add olive oil and shrimp. Add tomatoes, olives, mint, garlic and herb seasoning, and oregano. Simmer for about 3 to 5 minutes to cook shrimp and heat through. Season, to taste, with salt and black pepper. Pour over couscous and serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 59243,"Steak-Peppercorn Salad 2 8-ounce beef eye round steaks 4 teaspoons dijon mustard Kosher salt and freshly ground black pepper 3 tablespoons extra-virgin olive oil 8 ounces white mushrooms, halved or quartered 1/4 cup grated parmesan cheese, plus more for topping 3 tablespoons low-fat sour cream 2 to 3 teaspoons brined green peppercorns, drained and chopped, plus 1 teaspoon brine from the jar 2 large romaine lettuce hearts, chopped 3 stalks celery, sliced 1 cup cherry tomatoes, halved or quartered 2 cups whole-wheat croutons Instructions: Rub the steaks all over with 1 teaspoon mustard and 1/4 teaspoon each salt and black pepper. Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add the steaks and cook until browned, 5 to 6 minutes per side for medium rare. Transfer to a cutting board. Wipe out the skillet. Heat 1 more tablespoon olive oil in the skillet. Add the mushrooms and cook, undisturbed, until golden, about 2 minutes. Season with salt and continue to cook, stirring, until just soft, 3 more minutes. Whisk the parmesan, sour cream, 3 tablespoons water, the remaining 1 tablespoon olive oil and 3 teaspoons mustard, the green peppercorns and brine, and 1/4 teaspoon each salt and black pepper in a large bowl. Add the mushrooms, lettuce, celery, tomatoes and croutons and toss. Cut the steak into bite-size pieces; add to the bowl and toss. Divide among plates and top with more parmesan. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 59244,"Herb Stuffing 1/2 pound (2 sticks) butter 1 cup small-diced celery 1 cup medium-diced onions 1 loaf Texas toast, medium diced 30 ounces chicken stock 3 tablespoons fresh sage leaves, minced 2 tablespoons fresh parsley leaves, minced 1 tablespoon minced garlic 1 tablespoons salt 1 tablespoon ground white pepper Instructions: In a saucepan over medium heat, add the butter and allow to warm. Then add the celery and onions. Reduce the heat to medium-low and cook, stirring with a spoon, for 15 minutes. Once cooked, remove the pan from the stovetop.
Preheat the oven to 375 degrees F.
Put the Texas toast cubes in a 12-by-18-inch roasting pan. Add the celery mixture, stock, sage, parsley, garlic, salt and pepper. Gently mix and allow to rest for 20 to 30 minutes. During the rest, stir gently again with a spoon, ensuring not to break the bread apart. After resting and marinating the bread, cover with foil and bake until set, 30 to 45 minutes. Once cooked, remove from the oven and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 59245,"Regret Lamburger 6 1/4 ounces tomato sauce 1/2 cup brown sugar
1/4 cup orange juice
1/4 cup granulated sugar
2 1/2 tablespoons dark molasses
2 1/2 tablespoons Worcestershire sauce
1 1/2 tablespoons soy sauce
1 1/4 tablespoons fish sauce
1 1/4 tablespoons stone-ground mustard
1 1/4 tablespoons tamarind concentrate
3/4 tablespoon garlic powder
3/4 tablespoon dry mustard powder
3/4 tablespoon onion powder
3/4 tablespoon coarsely ground black pepper
1/2 tablespoon garlic salt
1/2 tablespoon paprika
1/2 tablespoon kosher salt
1/2 tablespoon liquid smoke
1 tablespoon cornstarch
2 tablespoons Carolina reaper pepper powder
2 cups maple syrup 1 cup hot sauce
1 cup brown sugar
1 teaspoon kosher salt
1/2 teaspoon coarsely ground black pepper
2 teaspoons cornstarch
16 ounces soy or canola oil 4 large eggs
2 cups all-purpose flour
2 tablespoons garlic salt
2 tablespoons paprika
1 tablespoon onion powder
1 tablespoon coarsely ground black pepper
1 tablespoon white pepper
2 cups panko breadcrumbs
2 tablespoon Carolina reaper pepper powder
1 teaspoon chili powder
1 teaspoon kosher salt
2 large white onions, cut into 1/2-inch-thick rings
9 ounces boneless leg of lamb, cubed into 1/4-inch pieces 3 ounces lamb fat, cubed into 1/4-inch pieces
Salt and pepper 4 ounces melted butter
2 brioche hamburger buns, sliced in half lengthwise
2 slices dry cured bacon
4 slices habanero jack cheese 2 fresh jalapenos, sliced into thin rings
Instructions: For the rack XXX BBQ sauce: Combine tomato sauce, brown sugar, orange juice, granulated sugar, molasses, Worcestershire, soy sauce, fish sauce, stone-ground mustard, tamarind, garlic powder, dry mustard, onion powder, black pepper, garlic salt, paprika, kosher salt and liquid smoke in a small stockpot or saucepan and whisk together. Heat ingredients over medium-high heat until gently bubbling. Whisk together cornstarch with 1/2 tablespoon water in a separate container to form a slurry, then add to stockpot. Continue to whisk all ingredients until the contents of the stockpot begins to simmer. Whisk in Carolina reaper powder until incorporated. Remove from heat and serve immediately. For the sweet hotness sauce: Combine syrup, hot sauce, brown sugar, salt and pepper in a small stockpot or saucepan and whisk together. Heat ingredients over medium-high heat until gently bubbling. Whisk together cornstarch with 5 teaspoons water in a separate container to form a slurry, then add to stockpot. Continue to whisk until the contents of the stockpot begins to simmer. Remove from heat, and serve immediately. For the bonedust onion rings: Preheat oil in a large frying pan or Dutch oven to 350 degrees F. Crack eggs into a small bowl and add 2 tablespoons cold water. Whisk together until scrambled and set aside. In a large bowl combine flour, garlic salt, paprika, onion powder, black pepper and white pepper. In a separate large bowl combine panko, paprika, reaper powder, chili powder and salt. Place the sliced onions in the bowl with the seasoned flour. Toss the onions into the mixture until well coated. Place dredged onions in the egg mixture and cover completely. Place back into the seasoned flour bowl and coat completely. Add the onions once again to the egg mixture and coat thoroughly. Drain any excess egg from the onions, then place them in the panko bowl and toss until coated. Place coated onions into the oil carefully, and allow them to cook for approximately 30 seconds per side. Remove onions from the oil and set them on a cooling rack until all excess oil has been drained. For the regret lamburger: Preheat a griddle to 425 degrees F. Place lamb meat and fat into a meat grinder, then grind on a medium-coarse setting. Form the ground lamb into four 3-ounce balls. Liberally sprinkle the outsides of the balls with salt and pepper. Butter the insides of the hamburger buns and toast them on the griddle until browned. Place bacon on the griddle and drizzle 2 ounces sweet hotness sauce on top. Cook the bacon until the sauce has caramelized, approximately 30 seconds on each side. Place the lamb balls on the griddle and sear the outsides of them for about 90 seconds in total. With 2 wide metal spatulas overlapping, press down with great force in one motion on each patty until they are only 1/16-inch thick. Allow patties to cook until most of the pink is gone. Carefully flip the patties and immediately place a slice of cheese on half the patties and allow to melt. Place a plain and a cheese patty (keeping cheese patty on top) on the heel of a toasted hamburger bun. Repeat with the remaining patties and bun. Place the bacon and several jalapenos on top of the cheese. Add an onion ring on top of each of the patties, then fill each with 3 ounces rack XXX sauce. Place the crowns of the buns on top and serve. ","[Chardonnay, Pinot Noir, Syrah, Zinfandel]" 59246,"So Good Soba Noodle Salad Salt One 1-pound package soba noodles
5 tablespoons soy sauce 1/4 cup peanut butter, preferably freshly ground 2 tablespoons sesame oil 2 tablespoons light brown sugar (see Cook's Note) 1 tablespoon chili paste, preferably sambal oelek
2 tablespoons sesame seeds, toasted
3 scallions, sliced
2 mini English cucumbers, sliced or 1/2 large English cucumber, diced 2 carrots, julienned
Instructions: Bring a large pot of salted water to a boil. Add the noodles and cook until al dente, about 8 minutes. Drain, rinse with cold water and place in a large mixing bowl. In a blender, combine the soy sauce, peanut butter, sesame oil, brown sugar and chili paste. Blend until the sauce is smooth and has a thick but pourable consistency. If it is too thick, add a tablespoon or 2 of hot water to thin. Add the sesame seeds and give it a quick pulse. Pour the sauce onto the noodles and mix thoroughly to coat. Mix in the scallions, cucumbers and carrots and toss to coat. Refrigerate until ready to serve. ","[Riesling, Gewrztraminer, Pinot Grigio, Vermentino]" 59247,"Krazy Korean Burgers 3 small cloves garlic One 1/2-inch knob fresh ginger, peeled
4 ounces thinly sliced pancetta, coarsely chopped and kept cold
1/2 small white onion, coarsely chopped
1 tablespoon Korean cl flakes (gochugaru)
4 teaspoons Korean soybean paste (doenjang)
4 teaspoons Korean cl paste (gochujang)
2 teaspoons sugar
1/2 teaspoon freshly ground black pepper, plus additional to taste
1 1/2 pounds ground beef chuck
2 tablespoons seltzer water, chilled
1 teaspoon roasted sesame seeds
Kosher salt or sea salt 1 tablespoon vegetable oil
4 large brioche buns, preferably topped with sesame seeds, split
2 tablespoons butter, softened
Red or green lettuce leaves
Cucumber Kimchi, recipe follows, chopped Korean Ketchup, recipe follows 1/4 cup Doenjang Mayonnaise, recipe follows 1 pound small Korean or kirby cucumbers (about 4) 1 tablespoon kosher or sea salt
4 scallions, chopped
1 onion, coarsely chopped
1 tablespoon Korean cl flakes (gochugaru)
1 tablespoon salted shrimp (sae woo jeot), rinsed
1 small clove garlic
One 1-inch knob fresh ginger, peeled and chopped
15 fresh chives, cut into 2-inch pieces
6 tablespoons ketchup 4 teaspoons Korean cl paste (gochujang)
1/2 cup mayonnaise, preferably Kewpie or a Korean brand 1 tablespoon Korean soybean paste (doenjang)
Instructions: With the motor running on a food processor, drop in the garlic and ginger and process until finely chopped. Add pancetta, onion, cl flakes, soybean paste, cl paste, sugar and pepper and process until fairly smooth. Set the pancetta mixture aside. Crumble the beef into a large bowl. Add the seltzer, sesame seeds, pancetta mixture and some salt and pepper and gently mix together with your hands, being careful not to overwork the mixture. Form the mixture into 4 patties, each about 1 inch thick and 4 inches wide. Create a depression in the center of one side of each patty, as burgers tend to rise in the middle during cooking and this will help the burgers come out flat. If not cooking immediately, cover the patties and refrigerate. Heat the oil in a large skillet over medium-high heat. Put the patties in the skillet depression-side up and cook, flipping halfway through, until browned and cooked through, about 7 minutes total. Meanwhile, heat a two-burner griddle/grill pan or skillet over medium-high heat. Spread both sides of the buns with the butter and cook cut-side down until lightly toasted, about 1 minute. (If working in batches, toast the bottom buns first.) Transfer to individual plates. Put a patty on each bottom bun and top with lettuce and then the Cucumber Kimchi. Smear some Korean Ketchup and Doenjang Mayonnaise on the top buns and place on the burgers. Secure with bamboo skewers or long toothpicks and serve immediately. Cut each cucumber crosswise into 2-inch slices with a small knife. Stand the slices on their cut sides and cut each one two-thirds of the way down into quarters, keeping them attached at the bottom. Sprinkle the cucumbers with the salt, spreading the cucumbers open to get the salt deep inside the cuts. Arrange the cucumbers with their cross-cut sides up in a single layer in a glass or other nonreactive container that is at least 2 inches tall and that has a tight-fitting lid. Cover and let soften at room temperature for 30 minutes to 1 hour. Meanwhile, combine the scallions, onion, cl flakes, shrimp, garlic, ginger and 2 tablespoons water in a food processor. Pulse until a coarse spice paste forms, then stir in the chives. Rinse the salted cucumbers well under cold water, making sure to rid the crevices of all the salt. Shake dry and then press the spice paste all over and into the crevices of each piece. Return the cucumbers to the (rinsed) container, cross-cut sides up, packing them somewhat tightly and pressing in any remaining spice paste and liquid. Cover and let the cucumbers ferment at room temperature for about 24 hours. Refrigerate until ready to serve. Stir together the ketchup and cl paste in a small bowl. Cover and store in the refrigerator if not using immediately. Whisk together the mayonnaise and soybean paste in a small bowl until smooth. Cover and store in the refrigerator if not using immediately. ","[Pinot Noir, Gamay, Tempranillo, Barbera]" 59248,"Spicy Sichuan Beef Stir-Fry 1 pound flank steak, halved lengthwise and thinly sliced against the grain 2 tablespoons low-sodium soy sauce 2 teaspoons cornstarch 1 English cucumber, peeled, halved lengthwise, seeded and cut into 3/4-inch chunks 2 stalks celery, chopped, plus celery leaves for topping 3 tablespoons Asian black bean sauce 4 pickled hot cherry peppers, chopped, plus 2 tablespoons brine 2 tablespoons vegetable oil 2 cloves garlic, minced 1 tablespoon minced fresh ginger 1 teaspoon mixed peppercorns 4 cups cooked jasmine rice Instructions: Toss the steak with 1 tablespoon soy sauce and 1 teaspoon cornstarch in a large bowl. Combine the cucumber and celery in a separate bowl; set aside. Stir the black bean sauce with the remaining 1 tablespoon soy sauce and 1 teaspoon cornstarch, the cherry pepper brine and 1/4 cup water in a small bowl; set aside. Heat 1 tablespoon vegetable oil in a large nonstick skillet over high heat. Add the cucumber-celery mixture and cook, undisturbed, 1 minute. Toss and cook, stirring occasionally, until crisp-tender, 1 to 2 minutes. Transfer to a bowl. Heat the remaining 1 tablespoon oil in the same skillet. Add the steak in a single layer. Cook until browned on the bottom, about 1 minute. Toss and continue cooking, stirring, until just a few pink spots remain, 1 more minute. Add the garlic, ginger and peppercorns and cook, stirring, until the meat is cooked through, 1 to 2 more minutes. Add the black bean sauce mixture and cherry peppers and bring to a boil. Cook until glossy, about 1 minute. Toss in the cucumbers and celery. Serve the stir-fry over rice. Top with celery leaves.
","[Shiraz, Malbec, Tempranillo, Garnacha]

" 59249,"Irish Lamb Stew 1 1/2 pounds shoulder lamb chops 2 pounds potatoes 5 medium sized onions 1 pound carrots 2 teaspoons well chopped parsley 1/2 teaspoon pepper 1/2 teaspoon salt 1 can of stock (optional) Parsley, chopped for garnish Instructions: Preheat oven to 350 degrees. Trim fat off of lamb chops. Arrange chops in a large, greased casserole dish. Peel onions and slice them. Place a layer of rings on top of the chops. Sprinkle 1/3 of the seasonings over the onions. Slice carrots and layer them on top. Season again, then layer potatoes over carrots (if small leave whole, larger potatoes are sliced). Add cold water or stock to fill dish halfway. Bake covered for one hour then remove cover and continue to bake for an additional half hour. Serve on dish with meat in the center and sprinkle with parsley. ","[Rhone Blends, Cabernet Sauvignon, Malbec, Tempranillo]" 59250,"Classic Onion Soup 1/2 stick butter or 4 tablespoons olive oil 2 pounds yellow onions, peeled, thinly sliced 6 cups Winter Vegetable Stock Salt and freshly ground black pepper, to taste 1 tablespoon dry sherry or cognac 1 clove garlic 6 (1-inch) slices crusty white bread 1 cup grated Gruyere cheese 1/4 cup grated Parmesan cheese Instructions: Preheat oven to 275 degrees F. Melt butter in a large saucepan over low heat, add onions and cook slowly, stirring occasionally, until onions are golden and tender, about 20 minutes. Add vegetable stock, salt and pepper to taste, and simmer for about 15 minutes. Stir in dry sherry or cognac. Rub garlic clove on each piece sliced bread and toast on a baking sheet until both sides are golden. Place bread in a casserole or in 6 individual ovenproof, bowls and ladle onion soup over top. Top with a mixture of Gruyere and Parmesan and place casserole or individual bowls under the broiler and to melt cheese and slightly brown top ","[Chardonnay, Riesling, Pinot Grigio, Gavi]" 59251,"Mango Chipotle Chicken Taco Salad One 14.5-ounce can black beans, drained and rinsed 1 cup frozen fire-roasted corn, thawed 2 plum tomatoes, chopped 3/4 cup Food Network Kitchen? Inspirations Mexican Style Mango Chipotle Vinaigrette, plus more for serving 1/2 head iceberg lettuce, shredded (about 8 cups) 2 cups shredded rotisserie chicken (skin removed) 1 cup grated sharp Cheddar (about 4 ounces) 2 cups corn tortillas, crushed Instructions: Toss together the beans, corn, tomatoes and 3 tablespoons of the Mexican Style Mango Chipotle Vinaigrette. Let sit, tossing occasionally, until juicy, about 10 minutes. Divide the lettuce among 6 bowls and top with the bean mixture and juices, chicken, cheese and tortilla chips. Drizzle with the remaining vinaigrette.
","[Syrah, Zinfandel, Tempranillo, Garnacha]" 59252,"Mexican-Style Macaroni and Cheese 1 package macaroni and cheese mix 1 tablespoon Mexican seasonings 3/4 cup Mexican cheese blend Instructions: Preheat oven to 350 degrees F. Make macaroni and cheese according to package directions. Transfer to a medium-size baking dish or casserole dish. Sprinkle Mexican seasonings over top of macaroni and cheese. Sprinkle cheese blend over top to cover. Place in oven and bake for 5 minutes, or until cheese is melted. ","[Chardonnay, Sauvignon Blanc, Riesling, Tempranillo]" 59253,"Big Batch of Grandma's Biscuits with Molasses Butter Nonstick cooking spray, for the baking sheet 2 1/2 cups all-purpose flour, plus more for dusting 10 tablespoons unsalted butter, 8 tablespoons cubed and chilled and 2 tablespoons at room temperature 1 tablespoon baking powder
1 teaspoon fine sea salt
1 teaspoon sugar
1/4 teaspoon baking soda
1 cup buttermilk
6 tablespoons unsalted butter, at room temperature 2 to 3 tablespoons molasses or honey Instructions: For the biscuits: Preheat the oven to 450 degrees F. Grease a baking sheet. In a large mixing bowl, combine the flour and the chilled, cubed butter. Using a pastry blender, cut the butter into the flour until it resembles a coarse meal. Alternatively, combine the flour and chilled butter in a food processor and pulse to combine until it resembles coarse meal, then transfer to a large mixing bowl. Stir in the baking powder, salt, sugar and baking soda. Form a well in the center of the flour and pour in the buttermilk. Mix with a fork until all of the ingredients are incorporated and the dough begins to shape into a ball. (The dough will be slightly dry.) Dust a clean work surface with flour, coat your palms, and rub some on a rolling pin. Turn out the dough onto the work surface. Knead the dough for 1 to 2 minutes, folding it over onto itself each time. Pat the dough into a rectangle and then roll the dough to about 1/2-inch thick. Dip a 3-inch biscuit cutter or the rim of a 3-inch-wide glass in flour, and then cut out the biscuits. Alternatively, use a knife to cut the biscuits into 3-inch squares. Reshape the leftover dough into a ball, roll it out again, and cut out more biscuits. Repeat this process until the dough is gone. Place the biscuits on the baking sheet and bake until the tops are golden brown, 12 to 14 minutes. While the biscuits are still hot, brush the biscuits with the 2 tablespoons softened butter. For the butter: Stir or mash the butter and molasses or honey together to combine, leaving a few streaks of molasses visible. Serve the flavored butter with the warm biscuits. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 59254,"Best Ratatouille Extra-virgin olive oil 1 large onion, cut into 1/4-inch dice Kosher salt Pinch crushed red pepper 4 cloves garlic, smashed and finely chopped 3 large tomatoes, cut into 1/2-inch dice 1 small bundle fresh thyme 1 red pepper, stems, seeds and pith removed and cut into 1/2-inch dice 1 medium eggplant, cut into 1/2-inch dice 1 large or 2 small summer squash, cut into 1/2-inch dice 1 large zucchini, cut into 1/2-inch dice 6 fresh basil leaves, cut into chiffonade Instructions: Coat a large wide pan with olive oil. Add the onions, season with salt and crushed red pepper and bring the pan to a medium heat. Cook the onions until they are soft and very aromatic but have no color, 7 to 8 minutes. Add the garlic and cook for 2 to 3 minutes. Add the tomatoes, 1/2 cup water, thyme bundle and season with salt. Cook the tomatoes until they become very pulpy and have broken apart, 15 to 20 minutes. Add the peppers and cook for 5 minutes. Add the eggplant, summer squash and zucchini, season with salt and cook until the squash is soft, 15 to 20 minutes. Stir in the basil and taste to make sure the seasoning is correct. Serve warm or at room temperature. ","[Syrah, Cabernet Sauvignon, Merlot, Barbera]" 59255,"Slow Cooker Honey Garlic Chicken 8 boneless, skinless chicken thighs (about 2 pounds total) 1/3 cup honey
1/2 cup low-sodium soy sauce
1/4 teaspoon crushed red pepper flakes
6 cloves garlic, minced
2 tablespoons minced peeled fresh ginger (from a 1-inch piece)
1 tablespoon rice wine vinegar
2 tablespoons light brown sugar
1 teaspoon toasted sesame oil
Freshly ground black pepper
2 tablespoons cornstarch
Chopped scallions, toasted sesame seeds and cooked white rice, for serving
Instructions: Place the chicken thighs in an even layer in the slow cooker. Whisk together the honey, soy sauce, crushed red pepper, garlic, ginger, vinegar, brown sugar, sesame oil and a few good grinds of black pepper in a large glass measuring cup or a medium bowl until combined. Pour the mixture over the chicken. Cover and cook on low until the chicken is cooked through and fork-tender, 6 to 8 hours. (Alternatively, cook the chicken on high for 4 hours.)
Turn the slow cooker up to high. Whisk together the cornstarch and 2 tablespoons cold water in a small bowl to make a slurry, then mix the slurry into the sauce until combined. Submerging the sauce in the sauce as much as possible. Cover and cook on high until the sauce is thickened to the consistency of a glaze, about 30 minutes.
Transfer the chicken and sauce to a platter. Sprinkle with the scallions and toasted sesame seeds and serve with white rice.
","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 59256,"Shrimp and Grits 4 cups water Salt and pepper 1 cup stone-ground grits 3 tablespoons butter 2 cups shredded sharp cheddar cheese 1 pound shrimp, peeled and deveined 6 slices bacon, chopped 4 teaspoons lemon juice 2 tablespoons chopped parsley 1 cup thinly sliced scallions 1 large clove garlic, minced Instructions: Bring water to a boil. Add salt and pepper. Add grits and cook until water is absorbed, about 20 to 25 minutes. Remove from heat and stir in butter and cheese. Rinse shrimp and pat dry. Fry the bacon in a large skillet until browned; drain well. In grease, add shrimp. Cook until shrimp turn pink. Add lemon juice, chopped bacon, parsley, scallions and garlic. Saute for 3 minutes. Spoon grits into a serving bowl. Add shrimp mixture and mix well. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 59257,"Chicken Caesar Pasta Salad Kosher salt and freshly ground black pepper 1/4 cup mayonnaise 1/4 cup Parmesan 1/4 cup sour cream 1 tablespoon lemon juice 1 teaspoon Worcestershire sauce 1/4 teaspoon finely grated garlic 8 ounces penne pasta One 8-ounce boneless, skinless chicken breast 1 1/2 teaspoons olive oil, plus more for oiling the grill grates 1 1/2 cups shredded romaine lettuce 1/4 cup finely chopped celery 2 medium vine-ripe tomatoes, chopped Instructions: Bring a large pot of salted water to a boil. Whisk the mayonnaise, Parmesan, sour cream, lemon juice, Worcestershire, garlic, 1/2 teaspoon salt and a few grinds of pepper together in a large bowl. Add the pasta to the boiling water and cook according to the package directions. Drain and rinse under cold water to cool. Add it to the large bowl and set aside. Prepare a grill or grill pan for medium-high heat. Sprinkle the chicken breast with salt and pepper. Lightly oil the grill grates or grill pan. Grill the chicken, flipping once, until well-marked and the internal temperature registers 165 degrees F on an instant-read thermometer, about 7 minutes per side. Transfer to a cutting board and let rest for 5 minutes, then cut into 1/2-inch pieces. Add the grilled chicken, romaine, celery and tomatoes to the bowl and toss to combine. Season with salt and pepper. The pasta salad is best if served right away. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 59258,"Shrimp Fried Cauliflower Rice 1 tablespoon sesame oil 1 small yellow onion, finely diced
2 cups frozen mixed vegetables
1 pound large (31 to 35 per pound) raw shrimp, peeled and deveined
1 garlic clove, minced
2 large eggs, beaten
3 cups cauliflower rice
3 tablespoons low-sodium soy sauce or tamari sauce
2 teaspoons sriracha sauce, optional
2 green onions, finely chopped
Instructions: Heat the oil in a large wok or nonstick frying pan over medium-high heat. Add the onion and cook, stirring often, until it becomes soft and translucent, 3 to 4 minutes. Add the frozen vegetables and shrimp and cook, continuing to stir, until the shrimp begins to turn pink and opaque, or another 3 minutes. Add the garlic and cook, stirring, for another 30 seconds. Use a wooden spoon or rubber spatula to move the vegetable mixture to one side of the pan. On the other side of the pan, add the beaten eggs and cook them, stirring constantly, until they are scrambled, about 2 minutes. Once the eggs are scrambled, mix them with the vegetables and then add the cauliflower rice, soy sauce and sriracha. Cook, stirring constantly, until the cauliflower rice softens, 3 to 4 minutes. Turn off the heat and stir in the green onions. This dish can be served immediately or refrigerated, covered, for 3 to 4 days. It can be enjoyed either hot or cold. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 59259,"Teriyaki Chicken Lettuce Wraps 1/4 cup low-sodium soy sauce 1/4 cup honey 1 tablespoon grated fresh ginger 1 teaspoon garlic powder 1 teaspoon hot sauce 1 teaspoon fish sauce 3 medium carrots, cut into chunks 1 small yellow onion, quartered 1 1/2 pounds Foster Farms boneless, skinless chicken thighs 2 tablespoons oil 1 tablespoon cornstarch 1 tablespoon cool water 1 head Boston lettuce, separated into leaves (or similar broad, tender lettuce) Instructions: In a small bowl or glass measuring cup, whisk together the soy sauce, honey, ginger, garlic powder, hot sauce and fish sauce. Set aside. In a food processor, combine the carrots and onion. Pulse until finely chopped. Add the chicken, then pulse several times to begin chopping the chicken. Add the sauce then continue pulsing just until the chicken is well chopped, but not ground. The pieces should be about 1/4 inch to 1/2 inch. In a large skillet over medium-high, heat the oil. Add the chicken and cook, stirring often and breaking up any clumps, until cooked through, about 8 minutes. In a small glass, stir together the cornstarch and water, then add to the skillet. Stir and cook for another 2 minutes. Transfer the chicken to one side of a serving platter. Arrange the lettuce leaves on the other side. Diners help themselves by spooning the chicken into individual leaves, using the leaves as they would a sandwich wrap. ","[Sauvignon Blanc, Pinot Grigio, Riesling, Sparkling Shiraz]" 59260,"Grilled Prawns Extra-virgin olive oil, for the grill and for brushing 2 1/2 pounds large head-on, shell-on shrimp
Fine sea salt
Lemon wedges, for serving Instructions: Preheat a grill to medium high and oil the grates. Devein the shrimp: Cut through the shell along the back of the shrimp with kitchen shears to expose the vein. Use the edge of the shears or the tip of a paring knife to remove the vein, leaving the shell intact. Brush the shrimp with olive oil. Grill until the shells are pink and lightly charred, 2 to 3 minutes per side (any exposed meat should be opaque). Remove the shrimp to a platter and sprinkle with sea salt. Serve with lemon wedges. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 59261,"Artichoke and Spinach Dip Chicken Panini One 14-ounce jar marinated artichoke hearts, drained and chopped 2 cups baby spinach, chopped 1 cup sour cream 1 cup grated fontina 1/4 cup grated Parmesan Salt and pepper 8 slices rye bread 2 grilled boneless skinless chicken breasts, sliced thin on the bias 1 cup jarred roasted red peppers, sliced Olive oil, for brushing Instructions: Stir together the artichokes, spinach, sour cream, fontina and Parmesan in a bowl. Season the mixture with salt and pepper to taste. Preheat a grill pan or panini press on medium heat. Spread the artichoke mixture on all the slices of bread. Place 1 layer of chicken on 4 of the bread slices, then top each with a couple of layers of roasted red peppers. Top with the remaining bread. Brush the outside of each sandwich with some olive oil. Place the sandwiches on the grill pan or in the panini press. If using a grill pan, place a cast-iron skillet or brick wrapped in foil on top of the sandwiches to weigh them down. Cook, flipping halfway through, until golden brown and the cheese is melted and gooey in the center, 3 to 5 minutes per side. If using a panini press cook 6 to 10 minutes total. ","[Chardonnay, Sauvignon Blanc, Chianti, Tempranillo]" 59262,"Cream Whiskey 1 cup light cream 1 (14-ounce) can sweetened condensed milk 1 2/3 cups Bourbon 1 teaspoon espresso 2 tablespoons chocolate syrup 1 teaspoon vanilla extract 1 teaspoon almond extract Instructions: Combine all ingredients in a blender. Blend on high speed for 30 seconds. Pour into sterilized, tightly sealed bottles and refrigerate. Will keep refrigerated for 2 months if kept cool. Shake bottle well before serving. ","[Bourbon, Irish Whiskey, Brandy]" 59263,"Cheddar-Bacon BBQ Chicken Breast Sandwich 4 small boneless skinless chicken breasts (1 lb.) 1 small onion, cut into 1/2-inch thick slices 1/3 cup KRAFT THICK 'N SPICY Original Barbecue Sauce 8 slices Italian bread (each 1/4\ thick), toasted 4 KRAFT DELI DELUXE Process Bacon Cheddar Cheese Slices Instructions: HEAT grill to medium-high heat. GRILL chicken and onions 8 min., turning onions frequently. Transfer onions to bowl. Turn chicken; grill 7 to 9 min. or until done (165F), turning occasionally. CUT chicken into strips. Add barbecue sauce to onions; toss to coat. FILL bread slices with chicken, cheese and onions. Serving Suggestion: Serve with a fruit salad and assorted cut-up fresh vegetables. Substitute: Prepare using whole wheat hamburger buns. ","[Zinfandel, Cabernet Sauvignon, Malbec, Tempranillo]" 59264,"Tofu with Pork Belly and Kimchee 1 package firm tofu Salt 150 grams pork belly, thinly sliced (slice thicker if preferred) 12 ounces fermented kimchee, chopped 1 cup sliced onion
1 jalapeno, sliced 1 green onion, cut into 2- to 2 1/2-inch pieces 1/2 teaspoon crushed garlic
1 teaspoon sugar 1 teaspoon oyster sauce
2 tablespoons Korean cl flakes 2 teaspoons corn syrup
2 teaspoons soy sauce
1/2 teaspoon sesame oil
1/4 teaspoon sesame seeds
Instructions: Cut the tofu into rectangles and sprinkle with a little salt. Steam, saute or even microwave the tofu, just to heat it up. Heat a saute pan over high heat for 30 seconds. Add the sliced pork belly and cook for about 5 minutes, until cooked through. Add the kimchee, onion, jalapeno, green onion, garlic, sugar, oyster sauce, cl flakes, corn syrup and soy sauce. Saute for 3 minutes. Plate the tofu like dominoes and top with the kimchee-pork belly mixture. Drizzle with sesame oil and garnish with sesame seeds. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 59265,"Spaghetti Alla Carbonara 1 pound spaghetti 2 tablespoons extra-virgin olive oil 2 cloves garlic, crushed 4 ounces cubed pancetta 4 eggs 1 cup milk 1/2 cup freshly grated pecorino cheese
Salt and freshly ground black pepper Instructions: Add the spaghetti to boiling salted water.
Meanwhile in a saute pan, heat the extra-virgin olive oil. Add the garlic, and pancetta, and cook for a few minutes. Remove the garlic when it is golden brown, and then lower the heat.
In a bowl, whisk together the milk, pecorino cheese, salt, and lots of black pepper. Separate the eggs, making sure not to break the yolks. Add the egg whites to the milk mixture, and mix well.
When the spaghetti is at the 'al dente' stage, drain well. Add the pasta to the saucepan with the pancetta, and remove from heat. Pour in the milk mixture, and stir for a minute or so. The heat from the spaghetti will cook the egg and thicken the sauce.
Plate and garnish each serving with an egg yolk* on top. Add the fresh ground black pepper and serve immediately. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Barbera]" 59266,"Best Sweet Potato Pie 1 1/2 cups canned sweet potatoes or 2 to 3 roasted, peeled and pureed sweet potatoes 3/4 cup sugar
2 large eggs
4 tablespoons (1/2 stick) butter, softened
1/4 cup milk 1 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Pinch salt
1 unbaked 9-inch pie shell, homemade or store-bought
Instructions: Preheat the oven to 300 degrees F. In the bowl of an electric mixer, combine the sweet potatoes and 1/2 cup of the sugar, as well as the eggs, butter, milk, vanilla, cinnamon, nutmeg and salt. Beat until thoroughly blended and smooth. Pour the mixture into the pie shell and sprinkle with the remaining 1/4 cup sugar. Allow the pie to stand for 15 minutes before baking to allow the sugar to melt. Bake until a toothpick inserted in the center comes out clean, about 1 hour. Cool before serving. ","[Chardonnay, Riesling, Moscato, Sparkling wine]" 59267,"Garden-Style Straw and Hay Pasta with Bagna Cauda Sauce 2 bulbs hardneck garlic (about 24 cloves), cloves separated and skin left on Sea salt A couple handfuls each of assorted farm-fresh vegetables: asparagus, baby golden beets, baby carrots, baby zucchini, cauliflower or purple cauliflower, haricots verts, pattypan squash and/or sugar snap peas (1 1/2 to 2 pounds total) 1/4 cup EVOO Two 2-ounce tins or one 4-ounce jar good-quality flat anchovy fillets, drained 1 pint heavy cream or half-and-half 1/2 stick butter (4 tablespoons) Freshly ground pepper 8 ounces egg pasta, such as tagliatelle 8 ounces spinach pasta, such as tagliatelle 1/4 cup fresh flat-leaf parsley leaves, finely chopped Instructions: Bring a small pot of water to a low boil, then add the garlic and simmer for 20 minutes. Let cool, then drain, peel and mash into a paste. Season with sea salt. Bring a few inches of water to a boil in a large pot and season with salt. Fill a large bowl with ice water. Cut the vegetables into similar shapes and sizes but keep them separate. Blanch the vegetables, one kind at a time, until tender-crisp. Delicate vegetables like thin beans will take 1 to 2 minutes, firmer vegetables like squash will take 3 minutes. After each batch, transfer them to the ice bath to cool using a spider or a small strainer. Drain well. Heat the EVOO in a small pot over medium heat. Add the anchovies and stir until they break down and melt into the oil. Add the heavy cream, butter and garlic paste, and season with salt and pepper. Cook, stirring, until thickened. Let the sauce cool, then transfer to an airtight container and refrigerate overnight (or longer). Bring a large pot of water to a boil for the pasta and season with salt. Add the pasta and cook until al dente, 7 to 8 minutes. Add the vegetables in the last 2 minutes of cooking to reheat them. Reheat the bagna cauda sauce in a saucepan over medium-low heat. Toss the pasta and vegetables with the sauce and the parsley. Season with salt and pepper. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 59268,"Lentils con Prosciutto 1/3 cup extra-virgin olive oil 1 (9 ounce) piece prosciutto, cubed 2 white onions, thinly sliced Sprig rosemary 2 chili peppers, diced 2 1/2 (15-ounce) cans lentils, drained and rinsed Pinch salt Instructions: Saute prosciutto and onions in a frying pan in the extra-virgin olive oil, rosemary and hot peppers on high heat, until the prosciutto and onions are browned. Add the lentils to the pan. Cook for a few minutes so that the lentils absorb the flavors of the other ingredients. Add a pinch of salt, but be cautioned that the prosciutto is already quite salty. Remove the rosemary sprig and plate the lentils. Serve warm or at room temperature. ","[Chardonnay, Vermentino, Grner Veltliner, Riesling]" 59269,"Panna Cotta 1 cup heavy cream 1 cup whole milk 1 vanilla bean, seeded 1 1/2 teaspoons unflavored powdered gelatin 2 ounces powdered sugar Dark Chocolate Sauce, recipe follows 6 ounces bittersweet chocolate, chopped 3 tablespoons agave nectar 1/3 cup hot water Instructions: Add the cream, milk, vanilla seeds and pod to a bowl and whisk together. Then sprinkle with gelatin. Whisk together and let sit for 5 minutes while you gather the other ingredients so the gelatin can bloom. Heat the milk mixture in a medium saucepan over medium heat and stir until the gelatin dissolves and the milk mixture comes up to a very light boil, about 5 minutes. Whisk in the sugar. Stir until the sugar dissolves, 5 minutes. Remove from the heat. Strain through a fine mesh strainer into a measuring cup and pour into six 4-ounce ramekins. Let rest on the counter for about 15 minutes to cool down, then refrigerate for at least 3 hours. Dip the ramekins into a bowl of warm water to remove to a small dessert plate. Serve with Dark Chocolate Sauce. In a medium saucepan, bring a few inches water to a simmer. Place a glass bowl over the top of the saucepan and add the chocolate. Stir constantly until melted. Whisk in the agave nectar and the hot water and heat until smooth. Use a funnel to add to a small squirt bottle. ","[Chardonnay, Pinot Grigio, Moscato, Riesling]" 59270,"Bacon and Scallion Potato Salad with Balsamic Dressing 1 (16-ounce) package pre-cooked rosemary and garlic potatoes (recommended: Reeser's) 1/3 cup mayonnaise 1 teaspoon Dijon mustard 1 teaspoon balsamic vinegar 2 teaspoons dried tarragon, crushed 1 teaspoon crushed garlic 2 scallions, finely chopped 1/4 cup real bacon pieces Instructions: Place the potatoes in a microwave-safe bowl, cover and cook on high for 5 to 7 minutes. In a medium bowl, combine remaining ingredients. Add cooked potatoes and toss to combine. Serve warm. NOTE: If not planning to serve immediately, refrigerate and chill thoroughly (can be served cold). ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 59271,"Raspberry Fool 1 1/2 cups vanilla nonfat yogurt 1 (10-ounce) package frozen raspberries, thawed 1/3 cup confectioners' sugar 1/4 cup well-chilled heavy cream 4 ladyfinger cookies Instructions: Place the yogurt in a strainer lined with a paper towel and let it drain over a bowl to thicken in the refrigerator for at least 4 hours, and up to 1 day. Discard the liquid and set the thickened yogurt aside. Puree half the raspberries in a food processor until smooth. Strain into a large bowl, pressing the liquid out with a rubber spatula. Discard the seeds. Whisk in the confectioners' sugar. Stir in the remaining raspberries. In a chilled small bowl whip the cream until stiff peaks are formed. Gently fold in the yogurt. Fold in the raspberry mixture. Spoon into cocktail glasses and chill, covered, for at least 1 hour. Serve with ladyfinger cookies. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 59272,"Albonbigas: Reception Meat Ball Stew 2 pounds lean ground beef 1 egg 1/2 cup masa harina mixed with 1/4 cup water 1 teaspoon salt 1/2 teaspoon pepper 2 tablespoons red wine vinegar 2 tablespoons lard 2 tablespoon flour 1 1/2 quarts chicken stock 1 bunch scallions, finely chopped 1 Anahiem cl (roasted, peeled, seeded and chopped) 1 cup chopped ripe tomatoes 1/4 cup tomato sauce 4 garlic cloves minced 1/4 cup chopped mint 1/4 cup chopped cilantro Instructions: Mix meat, egg, masa harina, salt, pepper, and vinegar in a bowl. Knead the ingredients and then make meatballs, about the size of a ping pong balls. Set aside. In a large wide pot or Dutch oven, melt lard and add the flour and brown lightly to make a roux. Then add the chicken stock, green onions, cl, chopped tomatoes, tomato sauce, and garlic. Bring to a boil, then simmer for 15 minutes. While the broth is simmering, drop each meatball into the broth and cook 30 minutes. Serve with mint and cilantro. ","[Malbec, Tempranillo, Garnacha, Barbera]" 59273,"Asian Spice Rubbed Ribs with Plum-Ginger Glaze 3 tablespoons canola oil 3 shallots, finely chopped 3 cloves garlic, finely chopped 2 Thai chiles, seeded and finely chopped 3 tablespoons finely chopped fresh ginger 2 tablespoons good quality curry powder 1 teaspoon ground cinnamon 2 star anise 8 ripe purple plums, pitted and coarsely chopped 1 cup plum juice 1/4 cup hoisin sauce 2 tablespoons soy sauce 1/4 cup honey 1/4 cup light brown sugar 3 tablespoons powdered ginger 1 cup water 4 cups water 2 cups soy sauce 1/4 cup coarsely chopped fresh ginger 1 tablespoon whole black peppercorns 1 tablespoon whole coriander seeds 1 tablespoon whole black mustard seeds Salt and freshly ground black pepper Olive oil, for rubbing 2 racks St. Louis-style country ribs Asian Rub, recipe follows Green onions, thinly sliced 1/2 cup Spanish paprika 2 tablespoons dry mustard 2 tablespoons ground star anise 2 tablespoons ground ginger 1 1/2 tablespoons ground black pepper 1 tablespoon ground allspice 1 tablespoon kosher salt 1 tablespoon ground red pepper flakes Instructions: For the Plum-Ginger glaze: Preheat grill or side burner. Heat the oil in a large non-reactive saucepan over medium heat. Add the shallots and garlic and cook until soft. Add the Thai chiles, ginger, curry powder and cinnamon and cook for 2 minutes. Add the remaining ingredients and 1 cup of water. Cook until the sauce is reduced and thickened about 30 to 40 minutes, stirring occasionally. Remove from heat and let cool slightly. Place plum mixture, in 2 to 3 batches, in a food processor and process until smooth, strain into a bowl and let cool to room temperature. Bring water, soy, ginger, peppercorns, coriander, mustard seeds and salt and pepper, to taste, in a large saucepan and bring to a simmer. Preheat grill to medium-high heat and preheat oven to 425 degrees F. Rub oil on both sides of the ribs. Then rub each rack with the Asian Rub. Place racks onto preheated grill and allow to cook only until grill marks have been made. Divide the water and soy sauce mixture between 2 roasting pans, place the ribs on a baking rack and set over the liquid in the pan. Roast the ribs in the preheated oven until about 3/4 of the way cooked, about 45 minutes, basting every 15 minutes. Heat the grill to high. Transfer the ribs to the grill and grill until the ribs are tender, about 45 minutes longer, brushing with the glaze during the last 10 minutes of cooking. Remove from the grill and brush with more of the glaze. Slice into ribs and garnish with green onions. Whisk all ingredients together. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 59274,"Ahi Tuna Tartare with Herbed Brown Butter and Fresh Apples 8-ounces sushi-grade Ahi tuna, diced small 1 large shallot, finely minced 2 teaspoons finely minced fresh ginger Zest and juice of 1 lemon
2 tablespoons extra-virgin olive oil 1 tablespoon sesame oil 2 teaspoons kosher or sea salt 1 teaspoon freshly ground black pepper 1 Granny Smith apple, finely diced 4-ounces unsalted butter 1/2 tablespoon chopped fresh parsley 1/2 tablespoon chopped fresh tarragon 1/2 tablespoon chopped fresh chives 1 Gala apple, thinly sliced into rounds Instructions: In a mixing bowl, add the tuna, shallot, ginger, lemon zest, lemon juice, olive oil, sesame oil, salt, and pepper, and toss gently. Add the diced Granny smith apples and toss to coat.
In a small saute pan over high heat, melt the butter and cook it until it turns a deep rich brown. As soon as the butter turns brown, stir in the parsley, tarragon, and chives and remove from the heat. Spoon the butter over the tuna mixture and serve immediately with 1 apple slice on the side. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 59275,"Corned Beef Reuben with Savoy Cabbage Slaw 1 cup very thinly sliced savoy cabbage (you can substitute green cabbage) 1 tablespoon rice vinegar or white wine vinegar
1/2 teaspoon sugar
1/4 teaspoon celery seeds Kosher salt and freshly ground black pepper 1/4 cup mayonnaise 2 teaspoons ketchup
2 teaspoons drained sweet pickle relish 1/4 teaspoon paprika
8 slices rye or marbled rye sandwich bread
8 thick slices Swiss cheese
1 pound leftover corned beef, coarsely chopped
3 tablespoons unsalted butter, at room temperature
Instructions: For the slaw: Put the cabbage in a bowl, sprinkle the vinegar, sugar, celery seeds and salt and pepper to taste over the top and toss well. Let stand, tossing frequently, until the cabbage wilts, about 20 minutes. For the sandwiches: In a small bowl, stir together the mayo, ketchup, relish and paprika. Spread the dressing on one side of each slice of bread. Put a slice of cheese on each piece of bread; divide the meat among 4 of the slices. Top each sandwich with some slaw and invert the remaining cheese-covered bread slices onto each sandwich. Spread 1/2 tablespoon of the butter on the top of each sandwich. Melt the remaining 1 tablespoon butter in a large nonstick skillet or griddle over medium heat. Arrange the sandwiches buttered-side up in the skillet and cook until the bottoms are golden, about 4 minutes. Carefully flip the sandwiches and cook until the undersides are golden brown and the cheese is melted, about another 4 minutes. Slice the sandwiches diagonally and serve. ","[Chardonnay, Riesling, Pinot Grigio, Gouda]" 59276,"Creamy Black Beans 1 pound dried black beans, rinsed and picked over 3 tablespoons extra-virgin olive oil 1 medium onion, chopped 4 cloves garlic, chopped 1 jalapeno pepper, halved and seeded 2 teaspoons ground cumin 2 teaspoons dried oregano, preferably Mexican Kosher salt Queso fresco and fresh cilantro, for topping (optional) Instructions: Soak the beans in a pot of water overnight. Drain. Heat the olive oil in the pot over medium heat. Add the onion, garlic, jalapeno and cumin and cook, stirring occasionally, about 5 minutes. Add the oregano and the beans, then add enough water to cover (about 9 cups). Increase the heat to medium high and bring to a boil, then reduce the heat to medium low, partially cover and cook, stirring occasionally, until the beans are just tender, about 3 hours. Add 2 teaspoons salt and simmer, uncovered, stirring occasionally, until the liquid is mostly absorbed, about 45 minutes. Season with salt. Let sit 15 minutes before serving; top with queso fresco and cilantro, if desired. ","[Chardonnay, Sauvignon Blanc, Vermentino, Tempranillo]" 59277,"Louisiana Crawfish Cakes 1 tablespoon pommace oil 10 tablespoons yellow onion, 1/8-inch diced 3 tablespoons green bell peppers, 1/8-inch diced 3 tablespoons red bell peppers, 1/8-inch diced 3 teaspoons garlic, minced 1 1/2 pounds crawfish tails, roughly chopped 2 tablespoons Worcestershire sauce 1 tablespoon crystal hot sauce 1/2 teaspoon kosher salt 4 teaspoon LA spice, or Paul Prudhomme Cajun spice 6 eggs 1/2 cup Parmesan, ground 1 cup plus 5 tablespoons bread crumbs Parsley sprig, for garnish Instructions: Heat oil in sauce pan and sweat onions and peppers for 1 minute. Add garlic and crawfish tails and heat through. Add Worcestershire sauce, crystal hot sauce, salt and L.A. spice. Remove from heat and let cool. Beat eggs in stainless bowl and add crawfish mixture. Fold in Parmesan and 1 cup bread crumbs. Combine all ingredients and form into 5-ounce patties. Dust cakes with additional bread crumbs. Heat crawfish cake through in broiler. Place corn puddding in center of plate. Place heated crawfish cake on top. Zig-zag cilantro cream over entire plate. Top cake with parsley sprig. ","[Chardonnay, Sauvignon Blanc, Riesling, Chenin Blanc]" 59278,"Rocky Road Crescent Ring One 8-ounce tube refrigerated crescent roll dough, such as Pillsbury 3 tablespoons crushed chocolate cookies 3 tablespoons semisweet chocolate chips 3 tablespoons sliced almonds, plus more for serving 1 1/3 cups miniature marshmallows 1/4 cup hot fudge sauce, warmed Instructions: Preheat the oven to 375 degrees F. Cut a 10-inch circle of parchment and put it on a turned-over baking sheet. Unroll the crescent roll dough on a work surface and separate the triangles. Spoon about 1 teaspoon each chocolate cookies, chocolate chips, almonds and marshmallows onto the short end of each crescent triangle. Fold in the sides over the filling, then roll up from the short end to the opposite point, making sure the filling stays inside. Tightly pinch the edges together to seal completely.
Place a 4-inch ramekin in the middle of the prepared baking sheet and arrange the crescent rolls in circle around the ramekin; the rolls should be touching end to end. Remove the ramekin.
Bake until the rolls are just beginning to brown, about 8 minutes. Remove from the oven and put the remaining marshmallows in the center ring. Return to the oven and bake until the rolls are golden brown and the marshmallows are melted, puffed and golden brown on top, about 8 minutes more. Use the parchment liner to slide the ring onto a serving plate. Drizzle with the hot fudge sauce and sprinkle with additional almonds. Serve immediately.
","[Chardonnay, Riesling, Moscato, Sparkling wine]" 59279,"Goat Cheese-Mushroom Chicken Breasts 6 skinless, boneless chicken breasts (10 ounces each) 10 ounces cremini mushrooms 2 tablespoons unsalted butter Kosher salt and freshly cracked pepper 6 ounces goat cheese, softened
3 tablespoons extra-virgin olive oil 1/4 cup chopped fresh parsley, for garnish 1 1/2 cups dried shiitake mushrooms 1/4 cup white wine 1/4 cup chicken stock 1 tablespoon cold unsalted butter Kosher salt and freshly cracked pepper Instructions: Place the chicken breasts, 1 by 1, between 2 pieces of plastic wrap and pound with a meat mallet or rolling pin until about 1/2-inch thick. Set aside. Stem the mushrooms and place the caps and stems separately in a food processor and process until finely chopped. Melt the butter in a medium-sized saute pan over medium-high heat and add the mushrooms. Cook until the mushrooms have released their liquid, and saute until all the liquid has evaporated. (This is called a duxelle.) Season well with the salt and pepper. Set aside. Smear each chicken breast with some of the goat cheese and top with some of the duxelle. Roll the breast up and tie with the kitchen twine. Season with the salt and pepper. In a large saute pan over medium-high heat, heat the olive oil and sear the chicken on all sides. Continue to saute until the chicken is cooked through and golden brown, about 10 to 15 minutes. Allow to sit 5 minutes before removing the kitchen twine and slicing each rolled breast into 4 to 5 slices. Top with some of the remaining duxelle and several spoonfuls of the Mushroom Wine Sauce. Serve with the Sauteed Fingerling Potatoes, garnished with the chopped parsley. Place the shiitakes in a mixing bowl and add the boiling water. Allow to sit undisturbed 15 to 20 minutes, until the liquid is richly fragrant and has taken on the earthy flavor of the mushrooms. Strain and reserve the liquid. Discard the mushrooms or reserve for another use. In a small saute pan over medium-high heat, bring the mushroom liquid to a strong boil and reduce by half. Add the wine and chicken stock, reduce by 1/2 again. Remove from heat and add the butter, swirling the pan until the butter is incorporated and the sauce is glossy and shiny. Season with the salt and pepper. Using the mandoline or a knife, slice the potatoes into thin rounds of uniform thickness. Melt the butter in a large saute pan over medium-high heat and saute the potatoes until cooked through with a golden, crispy crust. Season with the salt and pepper. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 59280,"Citrus-Walnut Salad 3 blood oranges 4 tangerines 1/2 cup roughly chopped walnuts 5 tablespoons extra-virgin olive oil 1 3/4 teaspoons cracked pink peppercorns Kosher salt 2 tablespoons white wine vinegar 2 tablespoons country Dijon mustard 1 head frise, torn into bite-size pieces 3 endives, halved and thinly sliced 1/2 small head radicchio, thinly sliced 1/2 cup fresh parsley Instructions: Using a small sharp knife, cut the ends off the blood oranges and 3 tangerines, then cut away the peel and white pith. Working over a medium bowl, cut along both sides of each membrane to remove the segments, letting them drop into the bowl; discard any seeds. Squeeze the juice from the remaining tangerine into a small bowl to get about 2 tablespoons. Preheat the oven to 400 degrees F. Toss the walnuts with 1 tablespoon olive oil, 1/2 teaspoon pink peppercorns and a pinch of salt on a rimmed baking sheet. Bake until golden brown, 10 to 12 minutes. Let cool. Meanwhile, make the dressing: Add the vinegar, mustard, 1/4 teaspoon pink peppercorns and a pinch of salt to the bowl with the tangerine juice and whisk to combine. Slowly drizzle in the remaining 1/4 cup olive oil, whisking to combine; season with salt. Combine the frise, endives, radicchio, parsley and blood orange and tangerine segments in a large bowl. Pour in the dressing and toss; season with salt. Top with the toasted walnuts and remaining 1 teaspoon pink peppercorns. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]

" 59281,"Cioppino 1 pound littleneck clams, scrubbed 2 cups white wine, divided
1 pound mussels, debearded
1 pound halibut, skin on
1 tablespoon Piment d'Espelette (red cl pepper powder from the Basque region)
1 tablespoon fennel pollen
1 teaspoon kosher salt
2 tablespoons extra-virgin olive oil
1 medium yellow onion, thinly sliced
1 fennel bulb, thinly sliced (reserve fronds for garnish)
4 cloves garlic, minced
1 cup crushed tomatoes
1 pound large shrimp, peeled and deveined, tail on
Instructions: In a large skillet over medium-high heat, add clams and 1/2 cup white wine and cook until clams open, about 5 to 6 minutes (discard any clams that don\u2019t open). Remove clams and any liquid in the skillet and set aside. In the same skillet over medium-high heat, add mussels and 1/2 cup white wine and cook until mussels open, about 5 to 6 minutes (discard any mussels that don\u2019t open). Set aside. Preheat the oven to 400 degrees F. Place halibut skin-side down on a cedar plank that has been soaked in water for at least 30 minutes (alternately use a baking sheet). Season halibut with Espelette pepper, fennel pollen and salt. Roast until cooked through and flaky, 10 to 12 minutes. Meanwhile, in a large Dutch oven over medium heat, heat the oil. When shimmering, add onions and fennel bulb. Stir and cook until the onion is translucent, 3 to 4 minutes. Add garlic, tomatoes and remaining 1 cup white wine. Cover and simmer 15 minutes. Uncover, add shrimp and let steam from the heat of the liquid, 2 to 3 minutes. To serve, add mussels and clams and their broth to the tomato mixture. Place cioppino in a large serving bowl. Nestle halibut on top. Garnish with fennel fronds. Serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 59282,"Carrot Pancakes with Cream Cheese Spread 1 1/4 cups all-purpose flour 2 tablespoons finely chopped pecans 2 teaspoons baking powder 1 teaspoon ground cinnamon 1/4 teaspoon salt 1/4 teaspoon ground ginger Dash nutmeg 1 egg, lightly beaten 1/3 cup packed brown or granulated sugar 1 cup milk 2 cups finely grated carrots 1 teaspoon vanilla extract 4 ounces cream cheese 1/4 powdered sugar 2 tablespoons milk 1/2 teaspoon vanilla extract 1 dash ground cinnamon Instructions: In a bowl, combine flour, pecans, baking powder, cinnamon, salt, ginger, and nutmeg. In a separate bowl, combine egg, brown sugar, milk, carrots, and vanilla; mix well. Stir carrot mixture into dry ingredients until moistened. Pour batter by 1/4 cupful onto a greased hot griddle. Turn when bubbles form on the top of pancake; flip and cook until golden brown. For topping, blend cream cheese, powdered sugar, milk, and vanilla until smooth. Sprinkle with cinnamon, and serve with pancakes. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 59283,"Lemon Grilled Cheese 1/2 lemon, sliced very thin with a sharp knife 1/2 teaspoon sugar
8 thin slices white bread
8 ounces fresh mozzarella, thinly sliced (see Cook's Note)
3 tablespoons unsalted butter
1/2 cup freshly grated Parmesan cheese
Instructions: Cut each slice of lemon into 6 wedges. Sprinkle with the sugar and set aside. Lay out 4 slices of bread. Top each with 2 thin slices of mozzarella, then a few wedges of lemon, then one more piece of mozzarella. Top with the remaining slices of bread. Spread half of the butter on the top slices of bread and sprinkle each sandwich with 1 tablespoon of Parmesan cheese. Heat a large skillet over medium heat. Place the sandwiches Parmesan-side down in the skillet. Spread the remaining butter on the bare slices of bread and sprinkle each one with 1 tablespoon of Parmesan cheese. Cover the skillet and cook until the bread and Parmesan are golden brown, about 2 minutes. Flip the sandwiches and cook until golden brown and the cheese inside is melted. Serve warm. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 59284,"Pan-Seared Rib-Eye 1 boneless rib eye steak, 1 1/2 inches thick Canola oil, to coat Kosher salt and ground black pepper Instructions: Place a 10-to-12-inch cast-iron skillet in the oven and heat the oven to 500 degrees F. Bring the steak to room temperature. When the oven reaches temperature, remove the skillet and place on the range over high heat for 5 minutes. Coat the steak lightly with oil and sprinkle both sides with a generous pinch of salt. Grind on black pepper. Immediately place the steak in the middle of the hot, dry skillet. Cook 30 seconds without moving. Turn with tongs and cook another 30 seconds, then put the pan straight into the oven for 2 minutes. Flip the steak and cook for another 2 minutes. (This time is for medium-rare steak. If you prefer medium, add a minute to both of the oven turns.) Remove the steak from the skillet, cover loosely with foil and rest for 2 minutes. Serve whole or slice thin and fan onto plate. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 59285,"Red Dzao Salmon Steam Boat: Lao Ca Hoi Dzao Do 1 salmon filleted and sliced into 1-inch by 2-inch/3 cm by 5 cm pieces (bones and head reserved for stock) 15 dried shiitake mushrooms, soaked in water for 30 minutes 4 lemongrass stems, bruised 1 1/2-inch/4 cm knob fresh ginger, peeled and sliced 2 black cardamom 2 star anise 2 coriander roots 3 quarts/3 liters water 1/2 pineapple, sliced 2 tomatoes, diced 2 long red chiles, sliced 1 tablespoon sate sauce (see Cook's Note) Juice of 2 limes 6 tablespoons fish sauce 1 tablespoon salt 4 tomatoes, cut into wedges 17 1/2 ounces/500 g silken tofu, sliced into cubes 2 pounds, 4 ounces/1 kg soft rice noodles 1 Chinese white cabbage, sliced 1 bunch watercress 1 bunch water spinach 1 bunch mustard greens Instructions: In a stock pot, add reserved salmon bones and head, mushrooms, lemongrass, ginger, black cardamom, star anise, and coriander roots. Cover with 3 liters water and bring to the boil. Skim all impurities until clear. Reduce the heat to a low simmer and cook for 1 hour.
Now add pineapple, diced tomatoes, cl, sate sauce, lime juice, and season with fish sauce and 1 tablespoon salt and cook for a further 5 minutes on low.
Distribute all raw ingredients on separate platters and place it around the portable gas cooker in the middle of the dining table. Place the stock pot on top of the cooker and turn to medium heat.
Now everyone at the table chooses their own ingredients and cooks it to their liking. ","[Cabernet Sauvignon, Pinot Noir, Syrah, Tempranillo]" 59286,"Tomato-Braised Shrimp 2 tablespoons extra-virgin olive oil 1 large clove garlic, thinly sliced 1/2 cup dry white wine 14.5-ounce can petite diced tomatoes 1 tablespoon tomato paste 1 tablespoon chopped fresh oregano 1/2 teaspoon kosher salt
1/2 teaspoon red pepper flakes 1/2 pound large peeled and deveined shrimp Chopped fresh parsley, for topping Toasted bread slices, for serving Instructions: Heat the olive oil and garlic in a medium skillet over medium-high heat until the garlic is lightly golden, 2 minutes. Add the wine and cook until reduced by half, 3 minutes. Stir in the diced tomatoes and tomato paste. Cook, stirring occasionally, until thickened, 6 to 8 minutes. Stir in the oregano, salt and red pepper flakes. Add the shrimp to the sauce in an even layer. Simmer over medium heat until opaque, about 8 minutes. Top with chopped parsley and serve with toasted bread. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 59287,"Granola Topping 1 1/2 cups old-fashioned rolled oats 1 cup slivered almonds 1/2 cup wheat germ 1/2 teaspoon ground cardamom 1/2 cup dark agave nectar Kosher salt and freshly cracked black pepper Instructions: Preheat the oven to 300 degrees F. Line a sheet pan with parchment paper and set aside. In a medium bowl, toss together the oats, almonds, wheat germ and cardamom. Pour in the agave and mix well. Season with salt and pepper. Transfer the mixture to the sheet pan and bake until golden, stirring halfway through, about 20 minutes. Remove from the oven and let cool in the pan. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 59288,"Cracklin' Cornbread 2 cups yellow cornmeal 1 teaspoon baking soda 2 teaspoons sugar 1/4 teaspoon salt 2 cups buttermilk 1 cup cracklins, broken into pieces* 2 tablespoons shortening Instructions: Preheat oven to 350 degrees F. Sift dry ingredients into a mixing bowl and stir to combine. Add milk and stir to combine. Fold in cracklins. Form batter into oblong cakes the size you desire and then roll in shortening. Bake in a greased baking dish for 30 minutes. Serve warm or at room temperature. ","[Chardonnay, Riesling, Zinfandel]" 59289,"Corn Relish 12 ears fresh corn 2 cups water 1 1/2 cups green pepper, chopped 1 1/2 cups roasted red pepper, chopped 1 cup onion, chopped 2 1/2 cups vinegar 1 3/4 cups sugar 4 teaspoons dry mustard 2 teaspoons black pepper 2 teaspoons pickling salt 3 tablespoons cornstarch 2 tablespoons water Instructions: Cut corn from cobs. Measure out 8 cups of corn in a 10 quart Dutch oven pot. Combine corn and water. Bring to boil and reduce heat. Simmer, covered for 5 minutes. Drain corn. In same Dutch oven combine with corn, red and green peppers and onions. Stir in vinegar, sugar, mustard, salt and black pepper. Bring to a boil. Boil gently, uncovered for 5 minutes, stirring occasionally. Stir together cornstarch and 2 tablespoons water. Add this mixture to corn mixture. Cook and stir until slightly thickened and bubbly. Cook for 2 minutes more. Ladle relish into hot sterilized jars leaving 1/2-inch headspace. Remove any air bubbles. Wipe jar rims and adjust lids and rings. Process in hot boiling water canner for 15 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling, Zinfandel]" 59290,"Macaroni and Cheese 3 pints whole milk 3 ounces white roux (butter and flour mixed in equal proportions and cooked) 1 tablespoon salt 2 tablespoons dry mustard 1/2 teaspoon nutmeg 1 pound American cheese 10 ounces grated Monterey Jack cheese 4 ounces grated Fontina cheese 12 ounces shredded cheddar cheese (sharp) 1 1/2 cups grated Parmesan cheese 8 cups drained, cooked elbow macaroni Bread crumbs Instructions: Heat milk and stir in roux to thicken. Dissolve salt, mustard and nutmeg in a little water and add to thickened mixture. Reduce heat. Gradually stir in with a wooden spoon all the cheese. Continue to cook, stirring constantly until cheese has melted and sauce is smooth. Mix with elbow macaroni, top with bread crumbs and bake in a preheated 400 degree oven until browned and bubbly. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 59291,"Breakfast Sausage With Red-Pepper Gravy 1 tablespoon extra-virgin olive oil 1 pound breakfast sausage 3 scallions, sliced, white and green parts separated 1 red bell pepper, diced Kosher salt and freshly ground pepper 1 tablespoon flour 1 clove garlic, minced 1/2 teaspoon Worcestershire sauce 1/8 teaspoon ground allspice 3/4 cup low-sodium chicken broth 1 1/4 cups milk Instructions: Heat the olive oil in a large skillet over medium-high heat. Add the sausage and cook, turning, until browned and cooked through, about 10 minutes. Remove the sausage to a plate and pour off all but 2 tablespoons drippings. Add the scallion whites to the skillet along with the bell pepper, 1/4 teaspoon salt, and pepper to taste; cook, stirring, until soft, about 5 minutes. Add the flour, reduce the heat to medium and cook, stirring, about 2 minutes. Add the garlic, Worcestershire sauce, allspice, chicken broth and milk. Bring to a simmer and cook until thickened, about 6 minutes. Add the scallion greens and season with salt and pepper. Divide the sausage among plates and top with the gravy. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 59292,"Almond-Orange-Apricot Crescent Rolls 1 package store bought crescent roll dough (recommended: Pillsbury brand) 1/4 cup apricot preserves or all fruit spread 1/4 cup orange marmalade 1 egg Splash of water 1 tablespoon sesame seeds 1/4 cup sliced almonds, 2-ounce sack from baking aisle Instructions: Preheat oven to package directions and roll out dough on a nonstick cookie sheet. Cut and separate dough into perforated triangles. Combine the apricot jam or fruit spread and the orange marmalade in a small bowl. Place bowl in microwave and cook on HIGH 15 seconds to loosen the preserves. Beat egg with water to thin it out a little for an egg wash. Use the back of a teaspoon to spread a thin layer of apricot-orange jam across each piece of dough. Roll crescents up, brush with a little egg wash and coat with sesame seeds and almonds. Bake to package directions until deep golden in color. Serve warm. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 59293,"Italian Martini 12 fresh basil leaves 4 slices lemon
1 tablespoon honey
3/4 cup vodka
1/4 cup bitter orange liqueur, such as Campari
Instructions: Place the basil and lemon in a cocktail pitcher and muddle until the basil is bruised and the lemon juice is released. Add the honey and stir to dissolve. Fill the pitcher with ice, add the vodka and bitter orange liqueur and stir to combine and chill. Strain into martini glasses and serve. ","[Prosecco, Pinot Grigio, Vermentino, Sauvignon Blanc]" 59294,"Paul's Crafty Mac N Cheese with Pancetta 1 1/2 pounds ziti pasta 1/2 pound pancetta, chopped 1 1/2 cups grated Monterey Jack (plus extra for topping) 1 1/2 cups grated Asiago (plus extra for topping) 1 1/2 cups grated Cheddar (plus extra for topping) 1 1/2 cups grated Provolone (plus extra for topping) 1 1/2 cups grated Parmesan (plus extra for topping) 1 1/2 cups heavy cream Sea salt and freshly ground black pepper Instructions: Preheat oven to 375 degrees F. Bring a large pot of water to a boil and cook ziti until al dente. Strain and rinse in cool water. In a saute pan over medium-high heat, cook pancetta until it is crispy and the fat has rendered. In the same pan, add all of the cheeses and the cream and whisk until blended. Season with salt and pepper, to taste. Slowly add the cooked ziti to the cheese mixture, stirring gently. Transfer the ziti and cheese mixture to a large baking dish or cast iron skillet. Top off with more cheese and bake for 24 to 30 minutes. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Barbera]" 59295,"Chocolate Waffle 7 ounces all-purpose flour, approximately 1 1/2 cups 1 3/4 ounces sugar, approximately 3 tablespoons 1.5 ounces cocoa powder, approximately 1/2 cup 1 teaspoon baking powder 1 teaspoon salt 1/2 teaspoon baking soda 3 whole eggs, beaten 2 ounces unsalted butter, melted and slightly cooled 1 teaspoon pure vanilla extract 16 ounces buttermilk, room temperature 4 ounces chocolate chips, approximately 3/4 cup Vegetable spray, for waffle iron Instructions: Preheat waffle iron according to manufacturer's directions. In a medium bowl whisk together the flour, sugar, cocoa powder, baking powder, salt, and baking soda. In another bowl beat together the eggs and melted butter and vanilla, and then add the buttermilk. Add the wet ingredients to the dry and stir in the chocolate chips just until combined. Allow to rest for 5 minutes. Ladle the recommended amount of waffle batter onto the center of the iron. Close the iron top and cook until the waffle is crispy on both sides and is easily removed from iron. Serve immediately or keep warm in a 200 degree F oven until ready to serve. ","[Merlot, Cabernet Sauvignon, Malbec, Zinfandel]" 59296,"Make-Ahead Whipped Sweet Potatoes 3 pounds sweet potatoes, scrubbed 4 tablespoons unsalted butter Kosher salt 1/2 teaspoon ground cinnamon Large pinch ground allspice Large pinch cayenne pepper 1/4 cup pecans, very finely chopped 2 scallions, thinly sliced Instructions: Preheat the oven to 425 degrees F. Roast the potatoes on a rimmed baking sheet until soft and tender, about 1 hour. Let cool for a few minutes, then use paper towels or a kitchen towel to help remove the skins. Process the sweet potato meat, butter, 1 1/2 teaspoons salt, cinnamon, allspice and cayenne in a food processor until smooth. Let cool to room temperature. Transfer to an airtight, microwave-safe container, label and date, and freeze for up to 2 weeks. To serve, reheat in the microwave, stirring often. Transfer to a serving dish, and top with the pecans and scallions. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 59297,"Asian Crab 1/4 cup canola oil 1 pound Dungeness crab, in shell (or king crab, or shell on 1-pound (21/25 count) shrimp for substitute) 3 tablespoons hoisin sauce 1 tablespoon cl hot sauce (recommended: Sriracha) 3 tablespoons black bean garlic paste 1/4 cup white wine 1 teaspoon sesame oil 1 tablespoon sesame seeds, toasted 2 tablespoons green onions, sliced Instructions: In a large wok, heat canola oil over medium-high heat. Crack crab shells in multiple areas to allow sauce to enter shell without crab shells falling apart. Add crab to oil and quickly saute for 1 to 3 minutes until crab is hot. Remove crab and drain oil. Add hoisin, cl hot sauce, black bean paste, and white wine and heat until bubbling. Add crab, toss for 30 seconds. Add sesame oil, and toss for 15 seconds. Remove to plate and garnish with sesame seeds and green onions. ","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]" 59298,"Warm Winter Salad 2 tablespoons extra-virgin olive oil 2 pears, sliced 2 small shallots, minced 6 tablespoons sherry vinegar 4 teaspoons Dijon mustard 3 cups shredded cooked turkey or chicken (12 ounces; see Tip) 1 large head radicchio, thinly sliced 1 large fennel bulb, cored and thinly sliced 2 large carrots, cut into matchsticks 2 tablespoons chopped walnuts, toasted (see Tip) 1/4 teaspoon salt 1/4 teaspoon freshly ground pepper 12 large butterhead or Boston lettuce leaves 1/2 cup crumbled Gorgonzola or goat cheese Instructions: Sauteed radicchio, fennel and carrots are topped with chicken, walnuts and Gorgonzola in this warm and hearty main-dish salad. Serve with crusty whole-grain baguette.; Heat oil in a Dutch oven over medium heat. Add pears and cook, stirring occasionally, until they start to brown, about 2 minutes. Transfer to a bowl with a slotted spoon. Whisk shallots, vinegar and mustard in a small bowl; add to the pan and cook, stirring constantly, for 30 seconds. Add turkey (or chicken), radicchio, fennel, carrots and walnuts. Cook, stirring occasionally, until just wilted, about 3 minutes. Return the pears to the pan and season with salt and pepper. Divide lettuce leaves among 4 plates. Top with the warm salad and sprinkle with cheese. Serves 2 Variation: Halve the ingredients and prepare the recipe in a large nonstick skillet instead of a Dutch oven. NUTRITION INFORMATION: Per serving: 384 calories; 15 g fat (4 g sat, 6 g mono); 83 mg cholesterol; 32 g carbohydrate; 33 g protein; 9 g fiber; 548 mg sodium; 1,284 mg potassium. Nutrition bonus: Vitamin A (160% daily value), Vitamin C (45% dv), Potassium (37% dv), Folate (31% dv), Calcium & Iron (20% dv). 1 1/2 Carbohydrate Servings Exchanges: 1/2 starch, 1 fruit, 1 vegetable, 3 lean meat, 2 fat TIP: Tips: To poach chicken breasts, place boneless, skinless chicken breasts in a medium skillet or saucepan. Add lightly salted water to cover and bring to a boil. Cover, reduce heat to low and simmer gently until chicken is cooked through and no longer pink in the middle, 10 to 12 minutes. Place chopped walnuts in a small dry skillet and cook over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes. From www.eatingwell.com with permission. 2009 Eating Well Inc. Photo by Ken Burris ","[Chardonnay, Pinot Grigio, Vermentino, Sauvignon Blanc]

" 59299,"Curried Almonds 1 egg white 2 tablespoons curry powder 2 tablespoons sugar 1 teaspoon salt 1 pound raw, unblanched almonds 1 tablespoon butter Instructions: Preheat oven to 375 degrees F. Whisk egg white with spices. Add almonds and stir to coat. Put butter on a large cookie sheet and melt in the oven. Spread coated almonds on cookie sheet and return to oven for 20 minutes or until lightly toasted, turning almonds now and then to prevent sticking and to even out toasting. Allow to cool thoroughly before storing. ","[Chardonnay, Riesling, Gewrztraminer]" 59300,"Chicken Waldorf Salad 1 medium apple, unpeeled, chopped Juice of 1 lemon (about 2 tablespoons) 2 cups diced cooked chicken (about 1 large breast) 1 cup red seedless grapes, halved 1 stalk celery, finely chopped 1/4 cup golden raisins 1/2 cup toasted walnuts, coarsely chopped 3/4 cup yogurt (preferably Greek non-fat) 1/4 cup mayonnaise Juice of 1/2 orange (about 1/4 cup) 1/4 teaspoon kosher salt Instructions: Serving suggestion: Baby greens, extra grapes, raisins and walnuts for garnish Coat the chopped apple with the lemon juice in a large bowl. Add the chicken, grapes, celery, raisins and walnuts, and gently combine. In a small bowl, combine the yogurt, mayonnaise, orange juice and salt. Gently fold the dressing into the salad. Serve on a bed of greens. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 59301,"Welshcakes 1/2 cup cold unsalted butter, diced 1 2/3 cup self-rising cake flour 1/4 cup sugar, plus more for sprinkling 1/4 teaspoon ground allspice Scant 1/2 cup golden raisins 1 large egg, beaten 3 -inch crinkle round cutter Smooth griddle or cast-iron frying pan Instructions: Rub the butter into the flour as you would if making biscuits, then stir in the sugar, spice, and dried fruit. Add the egg to make a soft but not sticky dough. Form a disc, cover with plastic wrap, and leave in the refrigerator for a minimum of 20 minutes.
Roll out on a floured surface to a thickness of about 1/4 inch, and cut out your little cakes; you will need to re-roll and so forth but that shouldn't be problematic. Preheat your unoiled griddle or cast-iron frying pan and cook the cakes for about 3 minutes each side, until golden brown. Remove to a cold plate and sprinkle with sugar. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 59302,"Mini Apple-Raspberry Cobblers 6 tablespoons cold unsalted butter, cut into pieces, plus more for the pan 3 medium apples (such as Gala), peeled and chopped 1 pint raspberries
1/2 cup granulated sugar 1 1/2 cups plus 1 tablespoon all-purpose flour 2 teaspoons pure vanilla extract
1/2 teaspoon ground cinnamon 1/2 teaspoon plus a pinch of kosher salt 2 teaspoons baking powder 1 large egg 1/3 cup cold buttermilk, plus more for brushing Turbinado sugar, for topping Vanilla ice cream, for serving Instructions: Preheat the oven to 375? F. Butter a 12-cup muffin pan. Combine the apples, raspberries, 1/4 cup granulated sugar, 1 tablespoon flour, the vanilla, cinnamon and a pinch of salt in a medium bowl. Toss and set aside. Whisk the remaining 1 1/2 cups flour, 1/4 cup granulated sugar and 1/2 teaspoon salt and the baking powder in a medium bowl. Add the cut-up butter and toss to coat, then work the butter into the flour using your fingers until it looks like coarse meal with some pea-size bits. Whisk the egg and buttermilk in a small bowl, then add to the flour mixture and stir to form a sticky dough. Divide the apple mixture among the muffin cups. Spoon the dough evenly over the fruit (about 2 tablespoons per muffin cup). Brush the dough with buttermilk and sprinkle with turbinado sugar. Bake until the fruit is bubbling and the dough is browned and cooked through, 25 to 30 minutes. Let cool at least 10 minutes, then scoop out of the pan and serve with ice cream. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 59303,"Lamb Osso Bucco with Rustic Lamb Demi-glace 4 pre-cut lamb osso bucco (from local butcher) Salt and freshly ground black pepper 4 tablespoons olive oil 2 large carrots, peeled and chopped into1/2-inch squares 2 ribs celery, roughly chopped into 1/2-inch pieces 2 medium yellow onions, roughly chopped into 1/2-inch pieces 3 garlic gloves, crushed 1/4 cup tomato paste 1 cup red wine 1 gallon Lamb Stock, recipe follows 2 tablespoons fresh thyme leaves 2 pounds lamb bones or 1 cup lamb base 1 large carrot, roughly chopped into large pieces 1 rib celery, roughly chopped into large pieces 1 large onion, roughly chopped into large pieces 2 gallons cold water Salt and freshly ground black pepper 2 bay leaves, optional Instructions: Preheat oven to 275 degrees F. Season lamb osso bucco liberally with salt and pepper and set aside on a plate. In a heavy-bottomed roasting pan over medium-high heat, heat olive oil on stove top. Carefully place the osso bucco in the hot roasting pan and sear all sides, until nicely browned. Once seared on all sides, remove from pan and set back onto plate. Using the same pot with the lamb drippings in the bottom, add carrots, celery, onions, and garlic. Saute for approximately 10 minutes using a wooden spoon to scrape the lamb drippings off the bottom of the pan and to caramelize the vegetables. Once caramelized, add tomato paste, coat the vegetables with the paste, and brown slightly, about 5 minutes. Add the red wine to deglaze the pan, scraping the drippings off the bottom of pan using a wooden spoon. Reduce the wine by half and add the Lamb Stock and thyme. Season with salt and pepper. Place the seared osso bucco back into the pan. Change to high heat and once the stock starts to boil, put roasting pan into the oven. Cook the osso bucco for about 2 hours until it is fork tender, almost falling off the bone. You will want to turn the osso bucco every half hour so that it cooks evenly and does not burn on the bottom. When finished, take the lamb out of the sauce and set aside. In a blender, blend the sauce until the vegetables are pureed. Place about a 1/4 cup of sauce into the bottom of each serving bowl, top with osso bucco and drizzle with a little more sauce. It is best served with roasted carrots, onions, and potatoes. Preheat oven to 400 degrees F. In a large roasting pan, roast lamb bones in the oven until dark brown. On a sheet tray, roast carrots, celery, and onion in the oven until browned as well. Place the bones and vegetables in a 4-gallon stock pot. Add 2 gallons cold water, salt and pepper, and bay leaves, if desired. Bring to a boil over high heat and then turn down to a simmer over medium-low heat. Simmer for 4 to 5 hours to get the best results. If using lamb base, roast vegetables as explained above. In a 4-gallon stock pot, add 2 gallons water and whisk in lamb base. Add the roasted vegetables and bring to a boil. Turn down the heat to medium-low and simmer for approximately 1 hour. ","[Barolo, Barbaresco, Chianti, Tempranillo]" 59304,"Turon 24 8-by-8-inch square frozen lumpia wrappers or spring roll shells 4 very ripe plantains
One 12-ounce jar jackfruit in syrup
Extra-virgin olive oil, for frying Instructions: Defrost the spring roll shells in the package on the countertop for 30 minutes. Place a wire rack on a baking sheet and set aside. Trim both ends of each plantain and do not remove the skin. Cut each plantain in half across and then cut lengthwise into 3 planks. Peel the plantain pieces.
Drain the jackfruit and reserve the syrup in a small bowl. Cut each piece of jackfruit into 1/2-inch wide strips.
To assemble the turon, lay the wrapper on a clean surface with a corner pointing towards you (it should resemble a diamond). Place one slice of plantain horizontally about 2 inches from the lower corner and top with 2 strips of jackfruit. Fold the nearest corner of the wrapper over the plantain and jackfruit tautly and roll twice over. Fold in the left and right corners and continue to roll upwards until about 1 inch of wrapper remains. Dip your finger into the reserved jackfruit syrup to moisten the top corner and seal. Repeat with the remaining fruit and wrappers. Reserve the syrup.
Fill a medium saucepan with 2 inches of oil. Heat over medium heat until a deep-frying thermometer registers 350 degrees F. Dip each turon into the jackfruit syrup, allowing any excess to drip off and carefully place into the oil. Fry, turning occasionally, in batches of 6 at a time until deep golden brown and crisp all over, about 3 minutes per side. Place the turon on the wire rack and let cool. Repeat with remaining turon and serve hot.
","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 59305,"Chuck's Tzatziki 1 English cucumber, seeded and diced 1/2 Vidalia onion, diced Salt 2 cups/500 ml of low-fat Greek yogurt 3 cloves garlic, minced 1 tablespoon/15 ml of olive oil Juice of 1 lemon 1/2 cup/125 ml of dill, chopped 1/2 cup/125 ml of chives Freshly ground pepper Instructions: In a sieve set over a bowl, toss the diced cucumber and onions with 1 teaspoon salt. Let it drain at least 1 hour at room temperature, or cover and refrigerate up to 8 hours. With flat-side of chef's knife, mash garlic with 1/2 teaspoon salt and make a paste. Add garlic paste to the yogurt mixture with olive oil, lemon juice, dill, and chive. Season with salt and pepper. Pat the chopped cucumber dry with paper towels, and add to the yogurt mixture. Keep the mixture refrigerated until ready to use and serve it with fried skate chicken, burgers or as a dip for veggies. ","[Riesling, Sauvignon Blanc, Vermentino, Grner Veltliner]" 59306,"Chicken Taquitos with Roasted Poblano Cheese Sauce 1 small poblano cl, halved lengthwise, stemmed and seeded 2 boneless skinless chicken thighs
1 teaspoon vegetable oil, plus more, for frying
1 teaspoon chili powder
Kosher salt
2 cups shredded Mexican-blend cheese (8 ounces)
4 scallions, chopped
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 1/2 cups milk
1 teaspoon hot sauce
1 small clove garlic, finely grated
8 small corn tortillas
Instructions: Preheat the broiler. Line a baking sheet with foil. Put the poblano skin-side up on the prepared baking sheet and broil until the skin is wrinkled and charred in spots, 2 to 3 minutes. Transfer the poblano to a small bowl, cover with plastic wrap and let steam for 5 minutes. Run the poblano under cold water and remove and discard the skin. Cut the poblano into very small pieces and return to the bowl.
Toss the chicken with the oil, chili powder and 3/4 teaspoon salt in a medium bowl. Transfer to the baking sheet and broil, turning once, until browned in spots and cooked through, 4 to 5 minutes per side. Let cool for a few minutes, cut into chunks and transfer to a food processor. Add 1 cup of the cheese, half of the scallions and 1/4 teaspoon salt; pulse until the mixture is coarse and holds together when squeezed.
Melt the butter in a small saucepan over medium heat. Add the flour and stir until the mixture is light brown, about 45 seconds. Whisk in the milk and cook, whisking until the mixture begins to bubble and thicken, about 4 minutes. Whisk in the remaining 1 cup cheese. Stir in the chopped poblanos, hot sauce, garlic and 3/4 teaspoon salt. Set aside and keep warm.
Wrap the tortillas in a damp cloth and heat in the microwave for 1 minute so they are warm and pliable. Lay the tortillas out and spread 1/4 cup of the filling in the middle of each. Roll each up and secure with a toothpick. Push the filling into the ends a little so that it doesn't fall out.
Heat about 1/4 inch of oil in a large skillet over medium heat. Once the oil is shimmering and hot, add half the taquitos and fry, turning as needed, until golden brown on all sides, about 4 minutes. Transfer to a paper-towel-lined plate and sprinkle with salt. Repeat with the remaining taquitos.
Remove the toothpicks and arrange the taquitos on a serving platter. Drizzle with some of the cheese sauce and top with the remaining scallions. ","[Pinot Grigio, Sauvignon Blanc, Vermentino, Tempranillo]" 59307,"Turkey Leftovers Surprise 4 cups leftover, turkey stuffing, dressing, moistened with leftover gravy or giblet broth - divided 2 cups leftover cranberry sauce 2 cups leftover turkey, sliced 2 cups leftover pearl onions, creamed or plain 1 1/2 cup leftover mashed russet potatoes, in a pastry bag with a large star tip 1 1/2 cup leftover mashed sweet potatoes, in a pastry bag with a large star tip Instructions: Preheat oven to 350 degrees F. In a buttered, 4 quart, Pyrex souffle dish layer 2 cups turkey stuffing, making sure to pack it down and leaving a well in the center. Fill the well with cranberry sauce. Layer the turkey, onions, and remaining stuffing evenly, leaving few gaps. Pipe rosettes of alternating mashed potatoes that cover the top. Bake, uncovered, for approximately 1/2 hour or until the top is crusted and brown and the filling is warmed through. Serve hot ","[Chardonnay, Riesling, Sparkling Brut]

Given the following recipe, provide the wine types that would pair well with the recipe. Return a list of the wine types only. recipe: Creamy Tomato Soup with Croutons 2 tablespoons unsalted butter 1 medium onion, chopped 3 cloves garlic, minced 1 can (14.5 " 59308,"Apple and Walnut Torta 1/4 cup orange-flavored liqueur (recommended: Grand Marnier) 1/4 cup dried cranberries 1 teaspoon ground cinnamon 1/2 orange, zested 1 cup all-purpose flour 1 1/2 teaspoons baking powder 1/4 teaspoon salt 4 eggs 8 tablespoons butter, melted 1/3 cup sugar 1 teaspoon vanilla extract 2 cups diced peeled apples (about 2 apples) 1/2 cup chopped walnuts, toasted Ice cream, for serving Instructions: Preheat the oven to 350 degrees F. In a small saucepan, heat the orange liqueur. Turn off the heat and add the cranberries, making sure all the cranberries are submerged in the liquid. Set aside. In a small bowl, mix together the cinnamon and the orange zest. Stir in the flour, baking powder, and salt. Set aside. In a large bowl, mix together the eggs, butter, sugar, and vanilla. Add the dry ingredients and stir to combine. Add the apples, walnuts, and drained cranberries. Spoon the mixture into a lightly greased 8 by 8 by 2-inch glass baking dish or 8-inch cake pan. Bake until a wooden skewer inserted in the center of the cake comes out clean, about 30 minutes. To serve, while still warm cut into squares or wedges and serve with ice cream. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 59309,"Melted Ice Cream White Russian 1 1/2 ounces vodka 3/4 ounce coffee liqueur 1 1/2 tablespoons melted vanilla ice cream Instructions: Fill a shaker with ice cubes. Add the vodka, coffee liqueur and melted vanilla ice cream. Shake and strain into a chilled rocks glass filled with ice cubes. ","[Tsipirovo, Kvas, Horinata, Mavrud]" 59310,"Bash Burgers 12 slices bacon, diced 1 tablespoon canola oil 1 large onion, diced 1 tablespoon white wine vinegar 1 sprig thyme, leaves stripped Kosher salt and freshly ground pepper 1 cup mayonnaise 3/4 cup ketchup 1 tablespoon sherry vinegar 1 1/2 teaspoons Sriracha 1 clove garlic, roughly chopped Kosher salt and freshly ground pepper Vegetable oil, for the grill 2 1/4 pounds ground beef chuck Kosher salt and freshly ground pepper 6 teaspoons dijon mustard 6 slices American cheese 6 sesame buns, split Sliced kosher dill pickles, for topping Instructions: Make the bacon jam: Cook the bacon in a large skillet over medium heat until crisp, 8 to 10 minutes. Remove to paper towels; pour off all but 3 tablespoons drippings from the skillet. Add the canola oil to the skillet and heat over low heat. Add the onion; cover and cook 10 minutes. Uncover and cook, stirring occasionally, until very soft, 10 to 15 more minutes. Return the bacon to the skillet; add the white wine vinegar and thyme and season with salt and pepper. Set aside. Make the secret sauce: Pulse the mayonnaise, ketchup, sherry vinegar, Sriracha and garlic in a food processor until smooth; season with salt and pepper. Make the burgers: Preheat a grill to medium high and brush the grates with vegetable oil. Form the beef into six 1/2-inch-thick patties; season with salt and pepper. Grill 5 minutes; flip and brush with the mustard. Grill 5 more minutes for medium rare, topping with the cheese in the last minute. Spread the sauce on the bottom buns; top with the burgers, bacon jam, pickles and top buns. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Zinfandel]" 59311,"Pasta Anto-Te 1 cup/228 g, finely grated Parmigiano cheese, plus extra for sprinkling 1/2 cup/117 ml milk 1 tablespoon/14 g unsalted butter 12 ounces/362 g fresh tagliolini pasta 4 tablespoons/59 ml extra-virgin olive oil 3 tablespoons/44 ml rosewater 1/2 cup/114 g pistachios, shelled and chopped 3 1/2 ounces/100 g fresh sheep's milk ricotta cheese Sprinkle saffron Salt Bunch fresh flat-leaf parsley, chopped Instructions: To make the sauce: First make a 'Parmigiano cream' by combining Parmigiano cheese, milk, and butter in a stainless steel bowl. Rest a bowl over a pot of simmering water. Stir until creamy and uniform and set aside. Cook the tagliolini in a pot of boiling salted water. Stir to prevent the pasta from sticking together. While the pasta is cooking (fresh pasta takes very little time to cook), place olive oil and rosewater in a saucepan over low heat. Add the chopped pistachios, ricotta and saffron. Mix thoroughly.
Drain the pasta approximately 2 minutes before the 'al dente' stage, reserving some of the pasta water. Add the pasta and the reserved pasta water to the saucepan. Mix well. Then add the Parmigiano cream, salt, to taste and stir thoroughly. Sprinkle with Parmigiano cheese and parsley. Plate and serve immediately. ","[Chardonnay, Pinot Grigio, Vermentino, Sauvignon Blanc]" 59312,"Spinach Artichoke Nachos 5 cups pretzel crisps 2 cups diced artichokes 2 cups baby spinach, chopped 2 tablespoons lemon juice 2 teaspoons Worcestershire sauce 1 cup shredded Parmesan 1 cup shredded mozzarella Instructions: Preheat the oven to 375 degrees F. Lay out the pretzel crisps in an even layer on a baking sheet and top with the artichokes, spinach, lemon juice, Worcestershire, Parmesan, and mozzarella. Bake until the cheese is melted and everything is heated through, 10 to 15 minutes. Serve warm. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 59313,"Lamb and Feta Sliders with Mint Aioli 1 1/2 pounds ground lamb 2 teaspoons minced garlic 1/4 cup finely diced red onion 1/2 cup crumbled feta cheese Kosher salt and freshly cracked black pepper 1 tablespoon balsamic vinegar 1 tablespoon pomegranate molasses 1 tablespoon soy sauce 1 tablespoon canola oil 16 small Hawaiian sweet rolls or potato rolls 1/2 medium cucumber, peeled and sliced paper thin Mint Aioli, recipe follows Fresh mint leaves, for garnish 4 cloves garlic 1/4 teaspoon sea salt 2 egg yolks, organic if possible 1 teaspoon fresh lemon juice 1/2 teaspoon mustard powder 1/4 cup extra light, extra-virgin olive oil 1/4 cup chopped fresh mint 1/4 teaspoon freshly cracked black pepper Instructions: Preheat a grill to indirect heat, low setting, approximately 325 degrees F. In a medium bowl, add the lamb, garlic, red onion and feta. Sprinkle with salt and pepper. Mix well with your hands. Form the mixture into 16 small patties (about 2 1/2 inches in diameter and 1 1/4-inch thick). Use your index finger to press a shallow dimple into the center of each patty. Cover and place in the refrigerator until ready to grill. In a small bowl, combine the balsamic vinegar, pomegranate molasses and soy sauce. Oil a paper towel with the canola oil and wipe down the grill grates several times to well coat with the oil. Immediately place the patties on the grill (dimple-side down) and cook for 8 minutes. Turn over, baste the tops with the balsamic mixture and cook for 4 to 6 minutes more (or to 130 degrees F for medium rare and 140 degrees F for medium). Remove from the grill and place on the Hawaiian sweet rolls or potato rolls. Add 2 slices of cucumber and a teaspoon of the Mint Aioli. Serve garnished with mint leaves. Mince the garlic, and then sprinkle the salt on top, and continue to mince and smash the salt into the garlic to form a paste. In a small bowl of a food processor fitted with the steel blade, blend the yolks, garlic paste, lemon juice and mustard powder. Slowly add the olive oil to the yolk mixture in a very slow steady stream until the mixture is emulsified. Add the fresh mint and pepper and pulse until incorporated. Refrigerate.
","[Syrah, Grenache, Tempranillo, Barbera]" 59314,"Dry-Rubbed Rib-Eye with Chili Lobster 3 tablespoons kosher salt 1 1/2 tablespoons brown sugar
1 tablespoon porcini mushroom powder
2 teaspoons cl de arbol powder 2 teaspoons garlic powder
One 1 1/2-inch-thick bone-in rib-eye steak Extra-virgin olive oil
3 tablespoons coriander seeds 2 stalks celery, cut in half
1 head garlic, halved, plus 5 cloves garlic 1 lemon, halved
1 bunch thyme
1/4 bottle white wine
Kosher salt
One 1 1/2-pound lobster
3 tablespoons Calabrian chili paste
2 cups baby arugula, plus more for steak garnish 1/2 red onion, thinly sliced 2 teaspoons chopped fresh parsley
Instructions: For the steak: Preheat a convection oven to 400 degrees F. Mix together the salt and brown sugar and the porcini, cl de arbol and garlic powders in a bowl, using your fingers to make sure all the ingredients are evenly distributed. Rub the steak generously on all sides with the spice rub. Wrap tightly in plastic wrap and leave to sit at room temperature for 20 minutes. Preheat a cast-iron pan over high heat. When the pan is hot, add enough olive oil to coat the bottom. Unwrap the steak and add it to the pan; cook until well charred on all sides. Remove the steak to a baking sheet, transfer to the oven and roast until medium-rare, about 6 minutes. Allow the steak to rest for 4 to 5 minutes, then cut the steak off the bone and slice it across the grain, on the bias. For the chili lobster: Bring a large pot of water to a boil. Add the coriander, celery, halved garlic head, lemon, thyme, white wine and a good amount of salt. Add the lobster and poach for 6 minutes. Remove the lobster to a baking sheet to cool. In a large saute pan, add enough oil to coat the bottom. Add the 5 garlic cloves, chili paste and some salt and cook over medium heat until the garlic turns golden brown and the mixture fragrant. Pull the claws off the lobster and set aside. Set the body upside down on a cutting board and slice the entire lobster in half lengthwise. Discard the contents inside the head and body cavities, leaving the tail meat intact. Remove the meat from the claws and add it to the garlic-chili sauce; cook just until the meat is warmed through. Remove the meat from the pan and set aside. Place the lobster halves cut-side down in the sauce and sear for 1 to 2 minutes. Remove the lobster to a plate. With the pan off the heat, stir in the parsley. In a small bowl mix together the arugula, red onion and a tablespoon of the garlic-chili sauce from the pan. Season with salt and toss to coat. Assembly: Place some of the arugula reserved for garnish on one side of a serving platter and lay the sliced steak over it. Pour any meat juices from the baking sheet over the steak. Arrange the lobster halves on the other side of the platter and fill the cavities with some of the arugula salad. Top with the warmed claw meat and pour a couple tablespoons of the garlic-chili sauce over the lobster. Drizzle both steak and lobster with big fat finishing oil (extra-virgin olive oil). ","[Cabernet Sauvignon, Syrah, Malbec, Tempranillo]" 59315,"Popovers 1 cup all-purpose flour 3/4 teaspoon kosher salt 2 eggs, room temperature 1 1/4 cups whole milk, room temperature 1 tablespoon lightly salted butter, melted, plus additional for greasing the molds Instructions: Preheat the oven to 450 degrees F. Grease a nonstick, standard 12 muffin tin and place in the oven to heat while you prepare the batter. In a large bowl, sift together the flour and salt. In a smaller bowl, whisk together the eggs, milk, and melted butter until blended. Pour the wet ingredients into the dry and use a whisk to mix them together. Fill each hole in the muffin tin between 2/3 and 3/4 full. Bake for 10 to 12 minutes and then reduce the oven temperature to 350 degrees F. Bake until they develop a nice brown color, an additional 15 minutes; they should feel crusty. Opening the oven door while popovers bake increases the chances they will deflate so look through the window but don't give in to temptation! Remove the tin from the oven and turn the popovers out onto a flat surface to cool. Pierce the sides with the tip of a small knife to allow steam to escape as they cool. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 59316,"Joan Rombauer's Beef Brisket with Spicy Barbecue Sauce 2 beef briskets, approximately 5 pound each, trim the fat 4 to 6 (14-ounce) cans beef broth Spicy Barbecue Sauce, recipe follows 2 teaspoons dry mustard 2/3 cups apple cider vinegar 2 tablespoons Worcestershire sauce 1/2 cup chili sauce 1/2 cup brown sugar 2 teaspoons salt 1/2 teaspoon hot pepper sauce 2 medium onions diced Instructions: Preheat oven to 350 degrees F. Place the briskets in a large roasting pan. Add enough beef broth to cover briskets by a minimum of 1 inch. Cover the roasting pan and cook 3 to 4 hours until fork inserts easily into meat. During the last hour of cooking reduce the oven temperature to 325 degrees F. You will notice that the beef broth has been reduced and the top of the brisket is visible. Pour the \Spicy Barbecue Sauce\ on the top and continue baking until done. Check the brisket approximately every 20 minutes. Serve briskets with pan juices over mashed potatoes. Combine ingredients and add to beef brisket during the last hour of cooking. ","[Cabernet Sauvignon, Malbec, Zinfandel, Petite Sirah]" 59317,"Giant Bacon-Cheddar Juicy Lucy Burger 2 tablespoons Montreal steak seasoning, such as McCormick? Grill Mates? Montreal Steak Seasoning 2 pounds 80 percent lean ground beef (preferably a mix of chuck and brisket) 8 ounces sliced medium or sharp white Cheddar
1/4 cup mayonnaise 1/4 cup yellow mustard, such as French's? Classic Yellow Mustard 8 long pickle slices (from a pickle that's been cut lengthwise), plus 2 tablespoons brine
One 10-inch round loaf soft bread, such as a boule, cut in half horizontally Olive oil, for the grill grates and bread Sea salt and freshly ground black pepper 1 large heirloom tomato, thinly sliced
1 small red onion, thinly sliced
8 slices bacon, cooked 2 cups shredded iceberg lettuce Instructions: Line a 9-inch round cake pan with aluminum foil. Sprinkle with 2 teaspoons of the Montreal steak seasoning. Press half of the ground beef into the cake pan. Layer the cheese in the middle, leaving a 1/2- to 1-inch border around the side. Sprinkle with another 2 teaspoons of the Montreal steak seasoning. Top with the remaining ground beef in an even layer and press to seal in the cheese. Sprinkle with the remaining 2 teaspoons Montreal steak seasoning. Lift out the burger from the cake pan using the foil and flatten it with your hands to about 11 inches in diameter. Refrigerate until ready to cook; the burger can be assembled up to 2 hours in advance. Whisk together the mayonnaise, mustard and pickle brine in a small bowl until smooth. Cover and refrigerate.
Remove most of the soft insides from the top of the loaf of bread to make it fairly hollow. Reserve for another use.
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. Set up a drip pan on the other side to avoid flare-ups. (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. Oil the grill grates. Hold the burger on the foil bottom and flip it onto the indirect-heat side of the grill; peel off the foil. Cook until the sides of the burger are cooked and it feels firm when you lift it with a spatula, 8 to 10 minutes depending on the heat of your grill. Using 2 spatulas, carefully flip the burger (if you have a large fish spatula, use it here); try not to create any holes through which the cheese could escape. Cover the grill and cook until the burger is cooked through and the cheese is melted, 5 to 8 minutes more. (If you would like more char on the burger, move it to the direct-heat side of the grill for 1 to 2 minutes per side.) Transfer to a plate.
Brush the cut sides of the bread with olive oil and sprinkle with salt and pepper. Grill on the direct-heat side of the grill until the bread has grill marks and is nicely toasted, about 3 minutes.
Put the bottom half of the bread on a large serving platter or cutting board. Spread with half the mustard sauce. Put the burger on top and top with the tomatoes, onions, pickles and bacon. Spread the top of the bread with the remaining mustard sauce and fill with the lettuce. Put the top on the burger and cut into 8 wedges.
","[Cabernet Sauvignon, Merlot, Pinot Noir, Zinfandel]" 59318,"Pasta with Wild Mushroom Sauce 2 tablespoons extra-virgin olive oil 1/2 medium red onion, finely chopped 2 cloves garlic, minced 1 sprig marjoram, plus more for garnish 1/2 pound assorted wild mushrooms (golden chanterelle, shiitake, cremini, oyster, porcini, etc.), trimmed and sliced 1 cup Mushroom Stock, recipe follows 1 cup heavy cream Salt Freshly ground black pepper 1 pound bucatini Grated Parmesan 2 cups chicken stock 1/2 cup mushroom trimmings, stems, or pieces Instructions: In a large stock pot, bring salted water to a boil. In a large saute pan, over high heat, heat the olive oil. Add the onion and garlic and saute for 1 minute, just until beginning to turn translucent. Add the marjoram and saute 1 more minute. Add the mushrooms and saute until they begin to brown and release their liquid, about 5 minutes. Add the Mushroom Stock and reduce 5 minutes. Add the cream and reduce about 5 minutes, or until the sauce begins to thicken. Season, to taste, with salt and pepper. Cook pasta until al dente. Drain and quickly toss with mushroom sauce. Sprinkle with Parmesan cheese. Divide onto serving plates and serve immediately garnished with marjoram sprigs. Combine the chicken stock and mushrooms in a saucepan. Bring to a simmer and cook until reduced by half. Strain. ","[Barolo, Barbaresco, Dolcetto, Valpolicella]" 59319,"Tomato Salad of Tiny Tomatoes 1 pint basket of small tomatoes: cherry, red or golden currant tomatoes, yellow pear 1 shallot, finely diced Salt and freshly ground pepper, to taste 1 tablespoon extra-virgin olive oil 2 teaspoons chopped marjoram or torn basil leaves Few drops balsamic vinegar, to taste Instructions: Rinse the tomatoes, remove the stems, and cut them into halves or quarters. Leave tiny currant tomatoes whole. Put in a bowl with the shallot, season with a pinch of salt and freshly ground pepper, then toss with the olive oil and marjoram. Taste the salad and add a little balsamic vinegar if needed or desired. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 59320,"Sandra's Shanghai Lobster 2 tablespoons kosher salt 1 teaspoon freshly ground black pepper 2 stalks celery 1 large onion, peeled and cut in half 1/2 bunch fresh thyme 4 frozen lobster tails 2 tablespoons unsalted butter 2 shallots, finely chopped 1/2 cup white wine 1 tablespoon finely chopped garlic 1 tablespoon finely chopped ginger 1 teaspoon curry powder 1/4 teaspoon red pepper flakes One 8-ounce bottle clam juice 1/2 cup unsweetened coconut milk 1/2 cup heavy cream 1 tablespoon soy sauce Steamed jasmine rice, to serve Crispy Fried Spinach, for garnish, recipe follows Vegetable oil, for frying One 6-ounce bag fresh baby spinach Kosher salt Instructions: Fill a pot large enough to hold the lobster tails with water. Add the salt, pepper, celery, onion and thyme, and bring to a boil. Add the lobster tails. When the pot returns to a boil, remove the tails and set them aside. They will not be fully cooked but will finish cooking in the sauce.
Melt the butter in a large skillet over medium heat. Add the shallots and cook until soft. Add the wine and cook until it is reduced by half. Add the garlic, ginger, curry powder and red pepper flakes. Cook for 1 minute. Add the clam juice and cook until it is reduced by half, 5 to 6 minutes. Add the coconut milk, cream and soy sauce, and then bring to a simmer. Add the lobster tails to the pan. Reduce the heat to low, cover and cook for 5 to 6 minutes. Remove the lobster; set aside and keep warm. Turn the heat to medium-low and cook until the liquid is thickened and reduced by half, 6 to 8 minutes. Taste, and adjust the seasoning with salt and pepper.
To serve, put a pile of jasmine rice onto a plate. Nestle a lobster tail next to the rice. Pour over some sauce and garnish with the Crispy Fried Spinach. In a deep fryer or a Dutch oven filled about halfway with oil over medium-high heat, bring the oil to 375 degrees F.
While the oil is heating, look through the spinach leaves and pick off any tough stems. Gently drop a small handful of leaves into the hot oil. Be careful as the oil will splatter. Cook for about 30 seconds, turning once, and remove leaves to paper towel lined plates to drain. Season with salt. Serve as soon as possible. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 59321,"Swiss and Bacon Dip 8 slices center cut bacon, chopped 8 ounces softened cream cheese 1/2 cup mayonnaise 2 rounded teaspoons prepared Dijon style mustard 1 1/2 cups shredded Swiss cheese, available on dairy aisle 3 scallions, chopped 1/2 cup smoked almonds, coarsely chopped Baby carrots and a selection of spiced flat breads, cocktail sized pumpernickel or rye breads, or sliced whole grain baguettes, for dipping Instructions: Preheat oven to 400 degrees F.
Brown bacon in nonstick skillet over medium high heat. Drain crisp bacon bits on paper towels.
In a mixing bowl, combine cream cheese, mayonnaise, Dijon, Swiss and scallions with cooked bacon. Transfer to a shallow small casserole or baking dish and bake until golden and bubbly at edges, 15 to 18 minutes. Top with chopped smoked almonds. Place dip on a platter and surround warm casserole with breads and carrots for dipping. ","[Chardonnay, Riesling, Gewrztraminer, Gouda]" 59322,"Guacamole 4 avocados 2 mangos, diced 1 red onion, diced 1 bunch cilantro, chopped 1 red bell pepper, diced 1 tablespoon olive oil Salt and pepper Instructions: Peel and remove the skin from the avocados. Place the avocados in a large bowl and crush them using a fork. Add the mangos, onion, cilantro, bell pepper, olive oil, and season with salt and pepper. Mix until well blended but chunky. To serve, place on a platter with your favorite dipping chips. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio]" 59323,"Smoked Salmon Hash with Dill Vinaigrette 2 tablespoons white wine vinegar 1 tablespoon fresh lemon juice 1 tablespoon minced shallot 2 tablespoons chopped fresh dill 1/4 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 1/2 cup extra virgin olive oil 8 ounces center cut cold-smoked salmon fillet 1 red bell pepper, roasted and cut into 1/4-inch dice 12 ounces steamed Yukon gold potatoes, cut into 1/4-inch dice 2 tablespoons prepared horseradish, drained Kosher salt and freshly ground black pepper 1 tablespoon chopped fresh dill 2 tablespoons pure olive oil 4 poached eggs 4 tablespoons salmon caviar Fresh dill sprigs, for garnish Instructions: For the vinaigrette: place vinegar, lemon juice, shallot, dill, salt and pepper in a blender and blend until smooth. With the motor running, slowly add the oil until emulsified. Transfer the vinaigrette to a bowl or squeeze bottle. For the hash: Bring 4 cups of water to a simmer in a medium saute pan, add the salmon and poach until just cooked through, about 8 minutes. Remove the salmon, flake with a fork and transfer the mixture to medium bowl. Add the roasted pepper, potatoes, horseradish, salt and pepper and dill and gently mix until combined. Heat the olive oil in a large, nonstick saute pan over high heat. Add the hash mixture and cook, stirring occasionally until golden brown and crisp all over. Divide the hash among 4 plates and top each with a poached egg and a tablespoon of salmon caviar. Drizzle with the dill vinaigrette. Garnish with fresh dill. ","[Chardonnay, Sauvignon Blanc, Riesling, Albari?o]" 59324,"Bread Pudding with Mezcal Marinated Dried Fruits 1/2 cup dried apricots, diced 1/2 cup dried pineapple, diced 1/2 cup golden raisins, diced 2 cups mezcal 1 cup water 1 quart milk 1 pint heavy cream 2 cups sugar 6 eggs 1 teaspoon cardamom 1 teaspoon ground canela 1 loaf egg-based dough, like brioche or challah, diced Instructions: Begin in a small saucepot, add all the dried fruits and mezcal with water and cook for 20 minutes until all the fruit has absorbed the mezcal. Set aside. In another small saucepot, bring the milk, heavy cream and sugar to a scald about 15 minutes. Let cool. In a large mixing bowl whisk in the eggs with cardamom, canela until well beaten. Add the cooled milk mixture to the eggs and whisk further. In a buttered baking dish, scatter the diced bread and distribute the dried fruit evenly on top of the bread. Add the milk-egg mixture to the bread and fruit. Bake in 325-degree oven for 25 minutes until golden brown on the outside. Serve a slice of bread with a scoop of cinnamon ice cream. ","[Tequila, Rioja, Tempranillo, Barolo]" 59325,"Mojito Chicken 1 (2 1/2 to 3-pound) chicken 2 tablespoons garlic powder 1 tablespoon onion powder 1/4 teaspoon ground cumin 1 tablespoon dried oregano 2 tablespoons kosher salt 1 tablespoon freshly ground black pepper 1 teaspoon paprika Marinade, recipe follows 4 tablespoons extra-virgin olive oil Mojito Glaze, recipe follows 1 cup orange juice 2 limes, juiced 1/4 cup white wine vinegar 1/4 cup extra-virgin olive oil 1 tablespoon sliced garlic 1/4 cup dark rum 1/2 cup dark rum 1/2 cup chicken broth 1 tablespoon brown sugar 3 tablespoons cold water 1 tablespoon cornstarch 1/4 cup chopped mint leaves Salt and freshly ground black pepper Instructions: Remove backbone of chicken with poultry shears; flatten chicken out by pressing firmly on skin part of chicken so it will sit evenly in a pan. Preheat oven to 300 degrees F. Combine all the dry spices and rub chicken with spice mixture, especially under the skin. Put into a resealable plastic bag and refrigerate for 30 minutes. In a large mixing bowl combine all the ingredients for the marinade, then add chicken to marinade and refrigerate for at least 1 hour. Remove chicken from marinade and shake off excess marinade. In a large saute pan over medium to high heat, add 4 tablespoons of extra- virgin olive oil. When oil is hot, place chicken skin side down and sear. When skin is golden brown flip chicken and add 1/2 cup of marinade into pan; place pan in oven and cook the chicken for 25 minutes or until chicken has internal temperature of 165 degrees F. on an instant-read thermometer. Remove the chicken from oven and brush with Mojito Glaze. Place chicken under broiler for 5 minutes. Remove from broiler, cut and serve immediately with more glaze on the side. Combine all ingredients in mixing bowl. In medium sauce pot, place rum, chicken broth and brown sugar. Reduce by 1/3 over high heat. In a small mixing bowl, whisk together water and cornstarch. When rum mixture is reduced, add cornstarch mixture slowly to simmering liquid and whisk for 3 minutes, until 50 percent thicker. Keep in mind that you might not need all of it. When glaze is at desired thickness, add mint leaves and transfer to small bowl. Season with salt and pepper, to taste. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 59326,"Ginger Lemon Basque Cheesecake Unsalted butter, for greasing 2 pounds cream cheese, at room temperature
1 1/4 cups granulated sugar
Generous pinch kosher salt
1/2 cup sweetened condensed milk
1 1/2 cups heavy cream
1 tablespoon grated fresh ginger 1 teaspoon ground ginger
1 teaspoon vanilla extract
Zest of 2 lemons, minced, plus zest of 1 lemon plus 1 tablespoon lemon juice
6 large eggs 1/3 cup all-purpose flour
1 cup prepared lemon curd
2 tablespoons limoncello liquor
2 tablespoons sour cream
Powdered sugar, for dusting
Fresh basil, chiffonade, for garnish
Instructions: Preheat the oven to 400 degrees F. Grease one side of 2 to 3 sheets of parchment paper. Lay them butter-side up inside a 10-inch springform pan, arranging so that they cover all sides, and crimping the edges to ensure they stay in place. Place the springform pan on a sheet tray. In a mixer fitted with the paddle attachment, combine the cream cheese, granulated sugar and salt. Cream on medium-high speed until smooth, about 1 minute. Scrape down the sides. Turn the mixer down to medium and add the condensed milk. Beat to combine, then scrape down the bowl. Add the heavy cream, fresh ginger, ground ginger, vanilla and minced lemon zest. Fully combine, then scrape down the sides. Turn the mixer to medium-high and add the eggs one at a time, being sure that each is fully combined before adding the next. Add the flour, then beat again, scraping down the sides. Pour the cheesecake into the center of the springform pan and tap it lightly on the counter to remove any air bubbles. Bake for 30 minutes, then rotate. Continue to bake until dark golden brown, another 30 to 35 minutes. Allow to cool to room temperature, then refrigerate until completely set, 6 hours. Remove the cheesecake from the pan, then peel down the paper. (You can leave the paper in place for a rustic look.) Mix together the lemon curd, limoncello, sour cream, lemon juice and remaining lemon zest in a bowl. Pour evenly over the top of the cheesecake, then sprinkle with the powdered sugar and garnish with the basil. Cut into slices and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 59327,"Grilled Softshell Crab Salad with Green Garlic Vinaigrette 4 soft shell crabs, cleaned Olive oil Salt and freshly ground pepper 6 cups watercress Yellow and red baby tomatoes 1 cup fresh corn kernels 2 hard boiled eggs, quartered 1/4 white wine vinegar 1 shallot, coarsely chopped 1/4 cup flat leaf parsley 4 cloves garlic, coarsely chopped 1/2 cup olive oil Salt and freshly ground pepper Instructions: Preheat grill. Brush crabs with olive oil and season with salt and pepper to taste. Grill for 3 to 4 minutes on each side or until cooked through.Divide above ingredients among 4 large plates. Top each plate with a crab and drizzle with green garlic vinaigrette. Place vinegar, shallot, parsley, garlic in a blender and blend until smooth. Slowly add olive oil and season with salt and pepper to taste. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 59328,"Healthy Cinnamon Breadsticks 1 cup 1-percent milk 4 tablespoons unsalted butter, plus more for greasing the baking sheet Two .25-ounce envelopes active dry yeast 1/2 cup raisins 2 1/4 cups white whole wheat flour 1 1/4 cups all-purpose flour, plus extra as needed 1 teaspoon kosher salt 2 large eggs 1/2 cup granulated sugar Nonstick cooking spray 2 tablespoons apple butter 2 tablespoons ground cinnamon 2 tablespoons packed dark brown sugar 1/4 cup confectioners' sugar Instructions: Warm the milk and 2 tablespoons of the butter in a small pot over medium-low heat until the milk is warm and the butter is melted. You do not want to bring the milk to boil or it will be too hot and kill the yeast. Remove from the heat and sprinkle the yeast over the mixture. Stir once or twice and set aside until it becomes foamy, about 5 minutes. Put the raisins in a small bowl and add 2 tablespoons water. Heat in the microwave on high until the raisins plump, about 45 seconds. Whisk both flours with the salt in a small bowl and set aside. In the bowl of a stand mixer fitted with the whisk attachment, beat the eggs and granulated sugar on medium-high speed until the sugar is dissolved and the eggs have lightened in color, 2 to 3 minutes. Reduce the speed of the mixer to low and slowly pour in the yeast mixture. Beat until smooth, and then add the flour mixture. Beat until just blended, and then switch to a dough hook and continue to mix the dough until it is soft, just a bit sticky and forms a loose ball shape, about 5 minutes. At this point touch the dough; it should only leave a small bit of sticky dough on your finger. If more than a bit sticks to your finger, add more all-purpose flour, a tablespoon at a time, until it reaches the right level of stickiness. Do not add more than 1/4 cup of flour or your dough will be dry and tough. Beat in the soaked raisins and any of the liquid in the dish until blended into the dough. Coat a large bowl with nonstick cooking spray, add the dough and turn to coat. Cover the bowl with plastic wrap and set in a warm place to rise until doubled in size, about 2 hours. Turn the dough out onto a clean work surface lightly dusted with all-purpose flour. Pat into a 15-by-10-inch rectangle. Melt 1 tablespoon of the butter and brush over the dough. Top with the apple butter, cinnamon and brown sugar. Fold in half from top to bottom to get a 16-by-6-inch piece of dough, and then cut into 24 strips. Twist and stretch, and then place on a lightly greased baking sheet, leaving 2 inches between each strip. Loosely cover with a piece of plastic wrap until the strips have doubled in size, about 1 hour longer. Preheat the oven to 350 degrees F. Melt the remaining 1 tablespoon butter and brush over the twists. Bake until lightly browned, about 15 minutes. Whisk the confectioners' sugar with 1 to 2 teaspoons very hot water until a smooth thick glaze, and brush over the warm twists. Serve warm. From Food Network Kitchen: This recipe has been updated and may differ from what was originally published or broadcasted. Makes 24 pieces (analysis per piece); Calories: 137; Total Fat: 3 grams; Saturated Fat: 1.5 grams; Protein: 3 grams; Total carbohydrates: 25 grams; Sugar: 9 grams; Fiber: 0 grams; Cholesterol: 21 milligrams; Sodium: 93 milligrams ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 59329,"Bacon Burger Mac 'n' Cheese 1 1/2 pounds hollow cavatappi pasta Salt 1 tablespoon EVOO 12 ounces smoky bacon (12 slices), chopped 1 1/2 pounds ground beef sirloin Coarse black pepper 1 onion, finely chopped 1/2 cup beef stock 3 tablespoons Worcestershire sauce 6 tablespoons butter 5 tablespoons flour 3 cups milk 4 cups shredded yellow Cheddar 1/3 cup organic ketchup, plus some for garnish 1/3 cup yellow mustard, plus some for garnish 2 tablespoons pickle relish, plus some for garnish 1 tablespoon hot sauce Chopped iceberg lettuce Diced tomatoes Chopped raw white or red onions Bread and butter pickle chips Instructions: Bring a large pot of water to a boil for the pasta. Salt the water and cook the pasta shy of al dente, 5 to 6 minutes. While the water comes to a boil, heat the EVOO in a Dutch oven or deep skillet over medium-high heat. Add the bacon and crisp. Remove the bacon with a slotted spoon and remove some of the drippings, leaving a thin layer. Add the beef, brown and crumble, but leave a few larger pieces. Season with salt and pepper. Once the beef has caramelized, add the onions and cook to tender. Add the stock and Worcestershire, then reduce the heat to low. In a saucepot over medium to medium-high heat, melt the butter. Whisk in the flour, cook 1 minute. Whisk in the milk and season with salt and pepper. Thicken to coat the back of a spoon. Stir in the cheese. When the cheese has melted into the sauce, stir in the mustard, ketchup, relish and hot sauce. Combine the pasta with the sauce and fold in the meat. Place in a large casserole dish. Cool and store for a make-ahead meal. To serve, preheat the oven to 375 degrees F. Bring the casserole to room temp then bake until brown and bubbly on top and golden at edges, 45 to 50 minutes. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Zinfandel]

" 59330,"Dipped Chocolate Anything 2 pounds good-quality bittersweet chocolate, chopped into bean-size pieces (by hand or in a food processor) Pretzels, graham crackers, dried fruit or anything, for dipping Instructions: Melt 1 1/2 pounds chocolate in top of a double boiler (or clean metal bowl set over simmering water). Remove chocolate from heat when it reaches between 110 and 115 degrees F on a candy thermometer. To bring into tempering range, add remaining chocolate to the mixture and stir constantly with a rubber spatula until the thermometer registers 82 to 84 degrees. Put chocolate back over the hot water and bring temperature to between 88 and 91 degrees. Be careful not to let the temperature fall too far or you will have to gently re-warm the mixture; if the temperature rises above 91 degrees in the tempering step, you will have to start the process over. Once tempered, use immediately for dipping. Store tempered chocolate at room temperature. ","[Chardonnay, Riesling, Moscato, Pinot Grigio]" 59331,"Cheese Puffs (Gougeres) 1/2 cup milk 1 stick (4 ounces/113 grams) unsalted butter, cut into pieces 1 tablespoon sugar 1 teaspoon salt 1 cup (120 grams) all-purpose flour 3 to 4 large eggs, at room temperature 1 cup grated Cheddar cheese 1/2 cup grated Gruyere cheese Instructions: Preheat the oven to 425 degrees F. Line 2 baking sheets with parchment. Set aside. In a saucepan, combine 1/2 cup water with the milk, butter, sugar and salt and stir over low heat until the sugar, butter and salt have melted. Raise the heat to medium and bring to a healthy simmer. Take from the heat and immediately add the flour. Stir with a wooden spoon until the mixture thickens, is smooth and no flour lumps remain. Return to the heat and cook, stirring, until a film forms on the bottom of the pan. Continue stirring, careful not to scrape up the film, for a minute or two more. Transfer the mixture (panade) to a food processor. Mix for a minute to dissipate the heat. Add the eggs one at a time with the processor running. Pay attention to the consistency of the paste. It should be smooth and shiny, so you may only need 3 of the eggs. Stir in the cheese. Using a small cookie scoop, scoop generous mounds onto the parchment-lined baking sheets, spacing them an inch apart. Place in the oven, immediately reduce the heat to 375 degrees F and bake for 20 to 25 minutes, or until the cheese puffs are golden brown.
","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 59332,"Poinsettia Cocktail 1/4 cup vodka 1/4 cup Champagne 1/2 cup cranberry juice Crushed ice 2 strips orange zest, each about 1/4-inch wide and 2 inches long Instructions: Combine the vodka, Champagne and juice in a large-stemmed red wine glass. Add crushed ice and stir until the mixture is well chilled. Twist the orange strips over the glass, drop them in, and serve. ","[Chardonnay, Riesling, Moscato]" 59333,"4-Cheese Flatbreads 1/2 cup grated fontina cheese 1/2 cup grated mozzarella
1/4 cup mascarpone, at room temperature
1/4 cup grated Parmesan
1/2 teaspoon Italian seasoning
2 garlic or plain naans, defrosted if frozen
2 tablespoons pesto
Red pepper flakes, optional
Instructions: Preheat the oven to 450 degrees F. Mix together the four cheeses and Italian seasoning in a bowl. Place the naan on a sheet pan and spread each piece with a tablespoon of the pesto. Spread the cheese mixture on the naan. Bake until the cheese is melted, bubbly and lightly golden brown, 6 to 8 minutes. Sprinkle with pepper flakes, if using. ","[Chardonnay, Barbera, Gavi, Vermentino]" 59334,"Pasta e Patate: Pasta and Potato Soup 1/4 cup/50 ml extra-virgin olive oil, plus extra for drizzling 4 ounces/100 g prosciutto or salami, chopped 1 white onion, chopped 1 celery, coarsely chopped 1 carrot, coarsely chopped 1 fresh cl pepper, chopped Salt and freshly ground black pepper 2 potatoes, peeled and cubed 2 1/2 cups/600 ml water 10 ounces/300 g tomato puree 10 ounces/300 g spaghetti, broken into small pieces 1/2 cup/125 ml Pecorino cheese, chopped 1/2 cup/125 ml freshly grated cheese Parmigiano Instructions: Heat up extra-virgin olive oil in a deep saucepan. Add the prosciutto or salami and cook until crisp. To make the 'soffritto', add the onion, celery, carrot, cl pepper, salt, and black pepper. Saute until the onion becomes soft, and then add the potatoes. Stir to prevent the potatoes from sticking to the pan. Add the water and tomato puree. Add the spaghetti to the pot. Mix together well and add the Pecorino cheese. Add water, a little at a time periodically and cook for a few minutes until the soup is creamy and thickened. Drizzle with olive oil and sprinkle with Parmigiano cheese. Allow the soup to cool and thicken. Serve the soup at room temperature. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 59335,"Chicken Karahi 2 pounds of boneless chicken cut into medium size cubes (can use chicken with bones, but cut into very small pieces, about 3 inches in length) Salt to taste 4 green chilies, coarsely chopped (any kind, preferably the thin long ones) 10 whole black peppercorns 1/4 cup water 2 to 3 tablespoons olive oil or any vegetable oil 2 pounds of fresh red tomatoes, coarsely chopped Red chili powder to taste 2-inch piece of fresh ginger julienned Chopped cilantro for garnish Instructions: Wash and dry chicken pieces properly. Put the chicken pieces in a medium sized saucepan. Add salt to taste, green chilies, peppercorns, and water and place on stove on high heat. Once the water starts to boil, reduce heat to low and cook chicken until tender and the liquid has evaporated. If the chicken sticks and is not cooked add a little more water. While the above is being done, in a separate \karahi, which is an Indian/ Pakistani Wok, (or you can use a Chinese wok also) add the olive oil, tomatoes, some salt and red chili powder (around one teaspoon for medium hot or two teaspoons for hot). Cook on medium heat until the tomatoes are tender and reduced to a sauce like consistency. Add the cooked chicken pieces to the sauce. Reduce heat to very low so that the sauce absorbs and coats the chicken pieces. Add the julienned ginger and green chilies to the chicken. Simmer for around five minutes. Before serving sprinkle on chopped cilantro and serve in the Karahi, with hot pita bread or any available Indian bread from the market. The dish is best eaten fresh off the stove with \Dal\ as an accompaniment. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 59336,"Kale and Artichoke Chicken Casserole 2 bunches kale, tough center stems removed, chopped into 2-inch pieces 2 to 3 tablespoons extra-virgin olive oil
1 pound boneless, skinless chicken breasts, cut into 1/2-inch pieces
Kosher salt and freshly ground black pepper
1 small onion, finely chopped
2 tablespoons all-purpose flour
3/4 cup 2 percent milk
1 cup low-sodium chicken broth
8 ounces frozen artichoke hearts, thawed and roughly chopped
1/4 teaspoon cayenne
4 tablespoons grated Parmesan Nonstick cooking spray, for spraying the baking dish 2 tablespoons panko breadcrumbs
Instructions: Bring a large pot of water to a boil. Add the kale and cook until tender, about 2 minutes. Drain, squeeze out any moisture and dry very well. Heat 2 tablespoons of the oil in a large nonstick skillet over medium-high heat. Season the chicken with salt and pepper, then add it to the skillet and cook, stirring occasionally, until golden on some sides and most of the pink is no longer visible, about 4 minutes. Transfer to a bowl with a slotted spoon (the chicken will not be fully cooked). Reduce the heat to medium. Add another tablespoon of oil if the skillet is dry, then add the onions. Cook, stirring occasionally, until softened, about 4 minutes. Sprinkle the flour over the onions and cook, stirring, 1 minute. Slowly pour in the milk while stirring constantly to dissolve the flour, then stir in the chicken broth. Increase the heat to medium high and bring to a simmer while stirring. Simmer until slightly thickened, about 2 minutes. Add the kale, artichokes and cayenne, then add the chicken and any collected juices. Cook, stirring, until the kale and artichokes are hot and the chicken is just cooked through, about 4 minutes. Stir in 3 tablespoons of the Parmesan. Preheat the broiler to high. Spray an 8-inch broiler-proof baking dish with cooking spray and spoon the mixture inside. Top with the panko and remaining tablespoon Parmesan. Broil about 3 inches from the element until golden brown in spots, about 3 minutes. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Gavi]" 59337,"Pulled Pork 3 tablespoons pimenton 2 tablespoons garlic powder 2 teaspoons cayenne 1 tablespoon salt 1 tablespoon brown sugar 1 tablespoon celery salt 1 tablespoon dry mustard 1 (bone-in 7 to 9-pound) Boston butt, \X\ patterns cut in the fat cap 1 beer 3 cups apple cider vinegar 2 cloves garlic, smashed 2 Fresno chilies, sliced in half 1/4 cup brown sugar 1/4 cup tomato paste 1 tablespoon kosher salt 2 tablespoons Dijon mustard 12 burger buns, toasted Broccoli Stem and Carrot Slaw, recipe follows 6 broccoli stems (save the tops for something else), peeled and julienned on a mandolin 4 carrots, peeled and julienned on a mandolin 3 celery ribs, julienned 1 red onion, julienned 1 Granny Smith apple, skin on, julienned 1/2 cup julienned cornichons 1 1/2 cups mayonnaise 1/4 cup Dijon mustard 1/4 cup cider vinegar 1 clove garlic, smashed and finely chopped Kosher salt Instructions: Preheat the oven to 225 degrees F. Combine all the spices for the rub and massage it into the meat. Place the rubbed pork in a roasting pan and pour the beer into the pan. Cover it with foil and roast for 6 hours. Check it periodically just to make sure everything is going along just fine, turning it over every 2 hours. Remove the foil and roast until the pork has reached an internal temperature of 190 degrees F, about another 3 hours. Remove it from the oven, cover it loosely with foil, and let it rest for 30 minutes. Sometime during the marathon cook time, make the sauce. In a small saucepan combine all the ingredients and bring to a boil. Taste it to make sure it is delicious. Remove the chiles. When the sauce is cool, I recommend putting it in a squeeze bottle for easy use. Remove the bone from the pork, it should slide right out. Using your hands with dish gloves on, or with two forks, start to \pull\ the pork into long shreds. Get rid of the fat and anything else that doesn't look delicious. Serve the pork on burger buns with a drizzle of vinegar sauce to your liking and top with Broccoli Stem and Carrot Slaw. Combine all the ingredients. Season with salt to make sure it is delicious. Let sit for at least 1 hour before serving. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Zinfandel]

" 59338,"Watermelon-Jalapeno Cooler 1/2 cup granulated sugar 1/2 jalapeno, stemmed, seeded 2 sprigs fresh thyme 5 cups chopped, seeded watermelon Ice, for serving Instructions: Combine 1/2 cup sugar and 1/2 cup water in a medium saucepan and cook over medium heat until the sugar dissolves, about 4 minutes. Add the jalapeno and thyme and let it infuse for 5 minutes. Remove the jalapeno and thyme and set aside. Pour the simple syrup and chopped watermelon into a blender. Blend until very smooth, about 2 minutes. Serve cold over ice and garnish with the sugary sprigs of thyme. ","[Riesling, Moscato, Vinho Verde]" 59339,"Apricot Couscous Extra-virgin olive oil 1 small red onion, small dice