Vegetable oil 1 pineapple, diced 1 red bell pepper, diced 4 avocado, peeled and sliced 1 cup flour, sifted 1 egg 1 cup cold water 1-ounce wasabi 6 ounces heavy cream Salt and pepper Seaweed Instructions: Preheat a fryer to 360 degrees F. Begin by mixing the cumin and pepper in a small bowl. Dip and coat each tuna steak in the cumin mixture. In a hot skillet coated with oil, sear each tuna steak for approximately 2 minutes on each side. Remove from the pan and set aside. The tuna should still be pink. In a hot wok or skillet, saute the diced pineapple and red bell pepper for 2 minutes. Remove from wok and set aside. Prepare the tempura batter right before you are ready to fry. The avocados should be peeled and sliced into 1/2-inch thick slices. To make the batter, mix the flour, egg, and cold water together until all of the ingredients have combined. Dip each avocado piece into the batter and fry until golden, approximately 1 minute. Remove the fried avocado pieces and season. To make the wasabi sauce, combine the wasabi paste and heavy cream in a small saucepot. Bring the sauce to a boil and let reduce. Once the sauce has reduced you are ready to serve. To serve this dish, place the avocado tempura in the center of each plate. Top with tuna and surround with the seaweed. Add a spoonful of the pineapple and peppers, and drizzle some of the wasabi sauce around the plate. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Sparkling Shiraz]

" 42467,"Waffled Blueberry French Toast with a Carrot-Ginger Smoothie 2 cups lowfat plain yogurt 2 medium carrots, roughly chopped 5 tablespoons pure maple syrup 1 tablespoon chopped ginger 1 cup blueberries Nonstick cooking spray 1 cup 2-percent milk 1 large egg Large pinch ground cinnamon Kosher salt 4 slices whole wheat bread 2 tablespoons toasted almonds Instructions: Make the smoothies: Combine the yogurt, 1 1/2 cups ice, carrots, 2 tablespoons of the maple syrup and the ginger in a blender and blend until smooth. Divide among four glasses and refrigerate until ready to serve. Make the sauce: Combine the blueberries and the remaining 3 tablespoons of maple syrup in a small microwave-safe bowl. Cover with plastic wrap and microwave until the blueberries pop, about 2 minutes. Set aside. Preheat a waffle iron and lightly coat with the nonstick cooking spray. Whisk together the milk, egg, cinnamon and 1/8 teaspoon salt in a baking dish. Soak a piece of bread, on each side, for a few seconds. Place on the waffle iron, close and cook until golden brown, 3 to 4 minutes. Remove and keep warm on a plate covered in foil, repeat with the remaining bread. Divide the waffles and blueberry sauce evenly among four plates, sprinkle with almonds. Serve with the smoothies. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 42468,"Caramel Topped Cream Puffs 1 cup water 8 tablespoons (1 stick) unsalted butter 1/2 teaspoon salt 1 1/2 teaspoons sugar 1 cup all-purpose flour 4 eggs 1 1/4 cups sugar 1/3 cup water Ice cream of your choice, or lightly sweetened whipped cream, flavored with almond extract Instructions: Make the cream puffs: Heat the oven to 425 degrees F. Combine the water, butter, salt, and granulated sugar in a large saucepan and bring to a rolling boil over medium-high heat. When it boils, immediately take the pan off the heat. Stirring with a wooden spoon, add all the flour at once and stir hard until all the flour is incorporated, 30 to 60 seconds. Return the pan to the heat and cook, stirring, about 2 minutes to evaporate some of the moisture. Scrape the mixture into a mixer fitted with a paddle attachment (or use a hand mixer). Mix at medium speed. With the mixer running, and adding 1 egg at a time, add 3 of the eggs, stopping after each addition to scrape down the sides of the bowl. Mix until the dough is smooth and glossy and the eggs are completely incorporated. The dough should be thick, but should fall slowly and steadily from the beaters when you lift them out of the bowl. If the dough is still clinging to the beaters, add another egg, and mix until completely incorporated. Grease and line 2 cookie sheets with parchment paper. Using the pastry bag, pipe the dough in bite-size \kisses\ (about 1 1/2 inches across) onto a cookie sheets. Dip your finger in flour and push down the points to smooth out any bumps. Bake 15 minutes, then reduce the heat to 375 degrees F and bake until puffed up and light golden brown, about 25 minutes more. Try not to open the oven door too often during the baking. Let cool on the baking sheet. To make the caramel, pour the 1 1/4 cups sugar into the center of a deep saucepan. Carefully pour the water around the sugar, trying not to splash any sugar onto the sides of the pan. Do not stir; gently draw your finger through the center of the sugar to moisten it. Over high heat, bring to a full boil and cook without stirring, swirling the pot occasionally to even out the color, until amber-caramel in color, 10 to 20 minutes. When the mixture is done, remove the pot from the heat, and rest the bottom in the ice bath for 15 seconds to stop the cooking. Dip the top of each cream puff in the caramel and place it caramel-side down, with the base sticking straight up, on the other greased cookie sheet. The caramel will pool slightly around the puff and will harden and develop a foot. (When you turn the puffs over later, this will be a smooth, flat \lid\ for each profiterole.) Let cool until set, at least 10 minutes. When ready to serve, carefully turn the puffs over and cut each one horizontally in half using a long serrated knife. Fill each with a small scoop of ice cream or sweetened flavored whipped cream. Place the lid on top and serve immediately. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 42469,"Black Beans 1 ounce smoked bacon, diced 1/2 tablespoon pure olive oil 1 tablespoon butter 3 cloves garlic, minced 2 jalapenos, stemmed, seeded, and minced 1/2 medium red onion, diced 1 large stalk celery, diced 1 carrot, peeled and diced 1/2 tablespoon toasted and freshly ground cumin 1/2 tablespoon toasted and freshly ground black pepper, plus more to taste 1 bay leaf, broken in half 1/4 cup Spanish Sherry vinegar 1 cup dried black beans, rinsed, soaked overnight, and drained 2 ham hocks 5 cups chicken stock Kosher salt Instructions: In a medium saucepot over medium heat, cook the bacon in the olive oil until the meat is nearly done. Add the butter. When it foams, add the garlic and jalapenos. Stir and allow them to flavor the fats; but only for about 30 seconds. Quickly add in the onion, celery, and carrot, and turn the heat to medium-high. Stir to coat. Cook, stirring only occasionally, about 10 minutes. When the vegetables are nicely caramelized, add the cumin, black pepper, and bay leaf. Add the vinegar, then the drained beans, ham hocks, and chicken stock and bring to a boil. Skim off any impurities that float to the surface. Reduce the heat to medium-low and cook the beans, uncovered, until they are soft, 1 1/2 to 2 hours. Add more stock or water as necessary. Season with salt and pepper and serve. ","[Rioja, Pinotage, Barbera, Tempranillo]" 42470,"Barbecued Ribs 6 pounds pork ribs (baby back or spareribs) 1 tablespoon barbecue meat seasoning 1 (16-ounce) bottle barbecue sauce Instructions: If using charcoal, pile the charcoal in a pyramid. Ignite the charcoal with lighter fluid. Once the top portion of the charcoal has turned white, spread the charcoal out evenly using a fireproof tool such as a metal rake or shovel. Spread the coals over half of the bottom of the grill, leaving the other half empty. (If using a gas grill, only ignite one side of the burners.)
Evenly spread the meat seasoning over both sides of the ribs. Let stand in the refrigerator unless using right away. Place the ribs over the area where there is no charcoal or the side of the grill that is not hot. Cover and turn every 20 minutes for approximately 1 to 1 1/2 hours. For the last 10 minutes of cooking, baste ribs with the barbecue sauce and cover again. Turn the ribs over and baste again. Do this every 2 minutes.
While on grill, cut the ribs up individually and baste 1 last time. ","[Zinfandel, Malbec, Syrah, Tempranillo]" 42471,"Pork and Clams 6 medium cloves garlic, peeled 2 teaspoons sea salt 2 teaspoons crushed red pepper 1 tablespoon Spanish paprika 1 cup Portuguese or good olive oil 1 1/2 pounds boned pork loin, trimmed and cut into 1/2-inch cubes 1 cup small diced onions 2 cups dry white wine 100 cockles or small littleneck clams in the shell, scrubbed and purged Sea salt, to taste 1 loaf crusty bread 1/4 cup finely chopped fresh parsley leaves Instructions: In a small food processor, combine garlic, salt, pepper flakes and paprika. Process until smooth. Add 1/2 cup of the oil and process until smooth. In a glass mixing bowl, toss the meat with the pureed mixture. Cover with plastic wrap and place in the refrigerator, to marinate at least 8 hours, overnight if possible. In a cataplana (or a large saute pan with a lid), over medium heat, add the remaining 1/2 cup of oil. When the oil is hot, add the onions. Season with salt. Saute for 2 minutes. Add the pork and saute for 4 minutes. Add the wine and bring to a simmer. Add the clams, and season with salt. Cover and cook for 15 to 20 minutes, shaking the pan occasionally. Remove from the heat and leave covered for 5 minutes. Remove any shells that do not open. Stir in the parsley. Serve in individual serving bowls with crusty bread. ","[Rioja, Pinot Grigio, Sauvignon Blanc, Albari?o]" 42472,"Emeril Lagasse Chorizo Stuffing 1/4 cup chopped green bell pepper Salt and freshly ground black pepper to taste 1 tablespoon chopped garlic 12 slices white sandwich bread 1 cup chicken stock Pinch crushed red pepper 1/4 cup chopped fresh parsley leaves 1 large egg 1 tablespoon olive oil 1/4 pound ground pork 1/4 pound fresh chorizo sausage, casings removed, crumbled 1 cup chopped yellow onion 1 cup chopped celery Instructions: Preheat oven to 350 degrees F. Heat the oil in a large saute pan over medium heat. Add the pork and chorizo and cook until completely browned. Add the onions, celery and bell pepper, season with salt and pepper and cook, stirring until the vegetables are soft, about 5 minutes. Add the garlic and cook for 1 minute. Remove from the heat. Put the bread in a large rectangular glass baking dish and pour in the chicken stock. Soak for 10 to 15 minutes. Remove and squeeze each slice, reserving the stock. In a large mixing bowl, combine the bread and stock with the pork and vegetable mixture. Mix well. Season with salt, black pepper and crushed red pepper. Stir in the parsley. Let cool completely and season again with salt and black pepper. Add the egg and mix thoroughly. Transfer dressing to a 3 quart baking dish and bake for 30 to 40 minutes or until browned on top. ","[Rioja, Tempranillo, Garnacha, Barbera]" 42473,"Meringue Cookies 2 cups sliced almonds 4 egg whites Pinch kosher salt 3/4 cups sugar Pinch ground cinnamon Instructions: Preheat the oven to 325 degrees F. Toast the almonds on a baking sheet in the oven until they are golden brown, about 8 to 10 minutes. When the almonds are toasted coarsely chop either by hand or in a food processor. Put the egg whites in the bowl of a stand mixer and add a pinch of salt. On the second highest speed of the mixer beat the egg whites until they come to medium peaks. With the mixer running, gently sprinkle in the sugar and cinnamon. Beat until stiff peaks form, then remove the bowl from the mixer. Gently fold in the chopped almonds in 3 additions. Drop the batter in 1-inch balls onto a cookie sheet. Bake for 14 minutes. Remove from the oven and cool. These cookies can be stored in an airtight container for up to a week. ","[Champagne, Prosecco, Cava, Sparkling Shiraz]" 42474,"Hackney's Inside-Out Burger 8 ounces ground beef 1 ounce shredded Cheddar 1 ounce cooked bacon, chopped 2 tablespoons canola or olive oil 1 hamburger bun, optional Instructions: Divide ground beef into approximately 2 equal portions. Set aside. Line a round mold, such as the lid to a peanut butter jar, with plastic wrap. Pat half of the ground beef into the round mold. Layer with cheese and bacon, being careful not to go too close to the edges. Cover with other half of the ground beef. Press together the edges of ground beef together to seal. Remove the patty from the mold.
Heat the oil in a skillet or over high heat. Cook the patty to desired doneness. Serve plain or on a bun, as desired. ","[Chardonnay, Sauvignon Blanc, Riesling, Zinfandel]" 42475,"Chocolate Orange Fondue and Stem Strawberries 8 ounces semisweet chocolate chips 1/2 cup heavy whipping cream 2 tablespoons orange liqueur 8 large stem strawberries Instructions: When you are a few minutes away from serving dessert, place a medium sauce pot filled with 2 or 3 inches of water on the stove to come up to a boil. When water boils, reduce heat to simmer and cover pot with a metal bowl. Bowl should not touch water. Add chocolate and cream and melt together, about 5 minutes. Stir in orange liqueur. Transfer chocolate dip to a fondue pot and set strawberries alongside or, dip stem strawberries and arrange on a plate, serving them immediately. ","[Riesling, Moscato, Vin Santo, Tawny Port]" 42476,"Lemon Raspberry Cake with Lemon Cream Cheese Frosting 1 stick unsalted butter, softened, plus more for the pans 1 1/2 cups granulated sugar
1/2 cup vegetable oil
2 teaspoons finely grated lemon zest plus 2 tablespoons fresh lemon juice
1 1/2 teaspoons vanilla extract
3 large eggs
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon kosher salt
1 cup whole milk
1 stick unsalted butter, softened 8 ounces cream cheese, softened
1 teaspoon finely grated lemon zest plus 3 tablespoons fresh lemon juice
1 teaspoon vanilla extract
5 1/2 cups confectioners' sugar
1/4 cup raspberry jam
About 1 1/2 cups raspberries
Instructions: For the cake: Preheat the oven to 350 degrees F. Butter two 9-inch cake pans, then line the bottoms with parchment paper and butter the paper. Combine the butter, granulated sugar, oil, lemon zest and vanilla together in a large bowl. Beat with an electric mixer until light and fluffy. Beat the eggs in, one at a time. Beat in the lemon juice. Whisk the flour, baking powder and salt together in a bowl. Add the flour mixture to the butter mixture in 3 batches, alternating with the milk and beginning and ending with the flour. Divide the batter evenly between the two prepared cake pans. Bake in the center of the oven until a wooden pick inserted in the center comes out clean, 20 to 25 minutes. Cool in the pan for 10 minutes, then run a thin knife around the edges of the pans and invert onto racks to cool completely. For the frosting and filling: Beat the butter, cream cheese, lemon zest and juice and vanilla together in a large bowl with an electric mixer until very smooth. Add the confectioners' sugar and beat until incorporated and smooth. Separate 1 cup of the frosting to a bowl. Mix the jam into the cup of frosting. Spread the raspberry frosting on top of one cake layer. Arrange most of the raspberries on top (reserve 7 or 8 for the top of the cake). Carefully put the second cake layer on top. Take about 1 cup of the remaining plain frosting and use it to cover the entire cake in a thin, even layer (it is okay if it looks messy). Refrigerate the cake until the frosting is firm, about 20 minutes. Use the remaining frosting to evenly cover the cake. Mound the remaining raspberries in the center and serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Moscato]

" 42477,"Mediterranean Chicken Bowls 1 cup bulgur Kosher salt
1/4 cup extra-virgin olive oil 2 tablespoons red wine vinegar 1/2 small shallot, minced 1 teaspoon ground cumin 1 teaspoon Dijon mustard Freshly ground pepper 2 cups shredded rotisserie chicken 2 cups shredded kale 1 cup shredded romaine 1/2 cup chopped cucumber 1/2 cup chopped red bell pepper 1/2 cup chopped cherry tomatoes Hummus, for topping Chopped fresh parsley, for topping Pita bread, for serving Instructions: Cook the bulgur as the label directs; season with salt. Whisk the olive oil, vinegar, shallot, cumin and mustard in a medium bowl, then season the dressing with salt and pepper. In a separate bowl, toss half of the dressing with the chicken. Toss the remaining dressing with the kale, romaine, cucumber, bell pepper and tomatoes. Divide the bulgur among 4 bowls, then top with the kale mixture and chicken. Top with hummus and sprinkle with parsley. Serve with pita bread. ","[Vermentino, Gruner Veltliner, Sauvignon Blanc, Tempranillo]" 42478,"Pecan Cookies 1 cup brown sugar 1/2 cup butter 1 egg 1/2 teaspoon vanilla 1 cup sifted cake flour 1/2 cup broken pecan nut meats Instructions: Preheat oven to 350 degrees F. Cream together sugar and butter. Stir in 1 egg and add other ingredients. Drop from a teaspoon onto parchment-lined cookie sheets at least 3 inches apart. Bake for 8 to 10 minutes. Cookies will spread, will be thin and subject to sticking. Remove carefully while still a little warm. ","[Chardonnay, Riesling, Gewrztraminer]" 42479,"Stuffed and Grilled Calamari Appetizer 1 leek, white and light green parts only, chopped into small pieces and washed well 2 tablespoons olive oil 2 tablespoons chopped shallot
1 teaspoon chopped garlic
1 cup white wine
1 tablespoon chopped fresh parsley
1 tablespoon rice vinegar
1 teaspoon dried tarragon
1/2 teaspoon salt
Pinch red cl flakes
Juice of 1/2 small lemon 2 tablespoons butter
1 pound raw prawns, chopped to the approximate size of garbanzo beans
3/4 cup breadcrumbs
1 pound frozen small whole calamari with tentacles, thawed and cleaned Roasted Yellow Bell Pepper Sauce, recipe follows Fried Capers, recipe follows 1 yellow bell pepper 1 teaspoon chopped garlic 1/4 cup heavy cream, heated
1 tablespoon butter
1 tablespoon minced fresh parsley
1 teaspoon chopped shallot 1 teaspoon rice vinegar
1/2 teaspoon salt
Juice of 1/2 lemon 1/2 cup capers 1 1/2 cups canola or vegetable oil Instructions: For the filling: Saute leeks in olive oil in a large saute pan over medium-low heat until softened, 7 to 10 minutes. Add shallot and garlic and saute 3 minutes. Add wine, parsley, vinegar, tarragon, salt, cl flakes and lemon juice and turn heat to high. Cook until reduced 85 percent, 3 to 5 minutes Turn heat to medium and add butter. Let melt, then add prawns. Cook, stirring, until just done, about 3 minutes. Stir in breadcrumbs to absorb any remaining liquids and remove from heat. Transfer to a bowl and chill completely before stuffing calamari. For the calamari: Insert a funnel into the open end of a calamari. Fill the funnel about halfway with the filling and push it into the calamari, filling it only three-quarters of the way full, to allow for shrinkage as it cooks. Use a toothpick to skewer the tentacles to the opening of the calamari. Repeat with remaining filling and calamari. Preheat a grill or saute pan over medium-high heat. Cook the calamari, 2 minutes per side. Arrange grilled calamari on a serving dish and serve with warm Roasted Yellow Bell Sauce and sprinkled with Fried Capers. Roast pepper on open flame of stovetop burner, turning as outside blackens, until roasted on all sides. Place in a bowl and cover with plastic wrap. Let cool for 5 minutes. Remove outer burnt skin of pepper, cut into quarters and remove stem and seeds. Place pepper in a small food processor. Steep garlic in hot cream for 2 minutes, then add to processor. Add butter, parsley, shallot, vinegar, salt and lemon juice and process to make a smooth puree. Rinse capers with water, then squeeze with hands to express any juices. Drain very well. Heat oil to 350 degrees F in a small saucepan over medium heat. Carefully add capers to hot oil and fry until darkened in color and capers have become crispy, approximately 7 minutes. Drain on paper towels. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 42480,"Classic Meatloaf 1 1/2 pounds ground meatloaf mix (equal parts ground beef, pork and veal or turkey) 1 cup dried breadcrumbs 2 tablespoons chopped fresh flat-leaf parsley 2 large eggs, lightly beaten 1 medium onion, grated 1 clove garlic, minced 1/2 cup ketchup 1 tablespoon plus 1 teaspoon Worcestershire sauce Kosher salt and freshly ground black pepper 2 teaspoons light brown sugar Instructions: Preheat the oven to 350 degrees F. Line a rimmed baking sheet with parchment. Combine the meatloaf mix, breadcrumbs, parsley, eggs, onion, garlic, 1/4 cup of the ketchup, 1 tablespoon of the Worcestershire, 1 1/2 teaspoons salt and 1/2 teaspoon pepper in a large mixing bowl. Using your hands, mix together until well combined. Transfer the mixture to the prepared baking sheet and form it into a compact oval-shaped loaf about 9 inches by 5 inches. Bake the meatloaf for 30 minutes. Stir the brown sugar together with the remaining 1/4 cup ketchup and 1 teaspoon Worcestershire in a small bowl for the glaze. Brush the top and sides of the meatloaf all over with the glaze. Return to the oven and bake until the glaze starts to caramelize and a thermometer inserted in the center of the meatloaf registers 160 degrees F, about 25 minutes more. Let rest for 10 minutes before slicing and serving. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Zinfandel]" 42481,"Braised Lamb 4 3/4-inch-thick shoulder lamb chops (3 to 4 lbs) 5 large garlic cloves, smashed 2 Tbsps mixed chopped fresh herbs (such as oregano, marjoram and thyme) plus 4 whole sprigs thyme Salt and pepper 1/4 cup flour, for dusting 3 Tbsps olive oil 4 large onions, sliced thick 4 large tomatoes, sliced thick 1 cup dry white wine 2 bay leaves 1 bunch parsley, stems removed and reserved separately, leaves finely chopped 3 large boiling potatoes, peeled and sliced thick Instructions: Preheat oven to 275F. Rub both sides of lamb shoulder chops with 1 to 2 garlic cloves, as needed. Rub with chopped herbs and season with salt and pepper. Dust both sides of chops with flour. In a large (10-inch) cast iron skillet, heat oil over high heat. When nearly smoking, add 2 lamb chops and sear, 4 minutes each side, until well-browned. Remove and repeat with remaining chops. Discard fat that has accumulated in pan. In skillet layer onions, half of tomato slices and lamb chops. Top with remaining tomato slices and pour wine and 1/2 cup water over. Bring to a boil over medium-high heat. Add remaining 4 garlic cloves, bay leaves, thyme sprigs and parsley stems. Cover pan loosely with aluminum foil and roast for 3 hours. Cover top with potato slices, pushing them into liquid so they are completely submerged. Cover pan, return to oven and cook 30 minutes or until potatoes are tender. Using a large spoon, remove excess liquid and any fat from stew to a small saucepan. Bring liquid to a boil over high heat and boil rapidly until thickened, 10 to 15 minutes. Before serving, broil lamb under a preheated broiler, 5 minutes or until potatoes are well-browned. Sprinkle with chopped parsley and serve with sauce. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Rioja]" 42482,"Sugar Cream Pie 1 1/4 cups all-purpose flour, plus more for dusting 1/2 teaspoon salt 6 tablespoons cold unsalted butter, cut into 1/2-inch pieces 2 tablespoons cold vegetable shortening 2 cups heavy whipping cream 1 cup sugar 1/2 cup all-purpose flour 1/2 teaspoon vanilla extract 2 tablespoons unsalted butter, cut into 1/2-inch pieces 1/8 teaspoon freshly grated nutmeg Instructions: Make the crust: Pulse the flour and salt in a food processor. Add the butter and shortening and pulse until the mixture looks like coarse meal with pea-size bits of butter. Drizzle in 3 tablespoons ice water and pulse until the dough begins to come together (add more water, 1/2 tablespoon at a time, if necessary). Turn out onto a sheet of plastic wrap and pat into a disk; wrap tightly and refrigerate at least 1 hour and up to 1 day. Roll out the dough into an 11-inch round on a lightly floured surface. Ease into a 9-inch pie plate. Fold the overhanging dough under itself and crimp the edges with your fingers. Pierce the bottom all over with a fork. Refrigerate the crust until firm, about 30 minutes. Place a baking sheet on the middle oven rack and preheat to 425 degrees F. Make the filling: Whisk the heavy whipping cream, sugar, flour and vanilla in a bowl. Pour into the chilled crust, dot with the butter and sprinkle the nutmeg on top. Carefully transfer the pie plate to the hot baking sheet and bake 10 minutes. Reduce the oven temperature to 350 degrees F and continue baking until the crust is golden and the filling is bubbly in spots, about 55 more minutes (the center will still jiggle slightly); cover the crust edges with foil if they're browning too quickly. Transfer to a rack and let cool completely. Serve chilled or at room temperature. ","[Chardonnay, Riesling, Pinot Grigio, Sparkling Brut]

" 42483,"Goat Cheese and Sun Dried Tomato-Stuffed Chicken with Balsamic Glaze Four 4- to 6-ounce chicken scallopini Kosher salt and freshly ground black pepper 4 ounces fresh goat cheese, cut into thin slices 4 oil-packed sun-dried tomatoes, drained and halved 8 fresh basil leaves All-purpose flour for dredging 3 tablespoons plus 1 teaspoon extra-virgin olive oil 1/2 cup balsamic vinegar 1/3 cup chicken broth, homemade or low-sodium canned Instructions:

1. Lay chicken out on a work surface, season all over with salt and pepper. Arrange 1/4 cheese, 1 tomato, and 2 basil leaves over half each scallopini. Fold open ends over filling and secure each with a toothpick. Place flour in shallow plate with a lip, and dredge chicken. Transfer to a wax paper-lined plate.
2. Heat 3 tablespoons oil in a large skillet over medium-high heat. Add chicken and cook, turning once, until lightly browned and cooked through, about 5 minutes. Divide chicken among plates and discard oil.
3. Return skillet to high heat. Add vinegar, bring to a boil while scraping up any browned bits, and cook until syrupy. Add broth, bring to a boil, and cook until mixture reduces to a glaze. Remove skillet from heat and whisk in remaining 1 teaspoon oil. Pour glaze over chicken and serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 42484,"Charlotte Royale with Chocolate Ice Cream Nonstick cooking spray, for the pan 2 (7-ounce/200-gram) tubes almond paste
   9 eggs, separated, at room temperature
   1/2 teaspoon salt
   1/4 teaspoon cream of tartar
   3/4 cup (150 grams) granulated sugar
   1 tablespoon vanilla extract
   3/4 cup (65 grams) Dutch-process cocoa powder (I use Cacao Barry Extra Brute)
   1 cup (100 grams) confectioners' sugar, for dusting
   1/2 cup (120 milliliters) coffee 1/2 cup (100 grams) granulated sugar 1 1/2 cups crushed chocolate wafer cookies 1 gallon chocolate ice cream, softened slightly Instructions: For the cake: Preheat the oven to 350 degrees F. Line a half sheet pan (18-by-13-inch baking sheet) with parchment paper and spray only the bottom with nonstick cooking spray. Roll the almond paste between two sheets of parchment paper into a 9-by-14-inch rectangle; set aside. In the bowl of a stand mixer fitted with the whisk attachment, add the egg whites and salt and whisk just until foamy. Whisk in the cream of tartar. Slowly add 1/2 cup (100 grams) of the granulated sugar and whisk on high speed until stiff peaks form. (Be careful not to overwhip to the point of dryness or clumping.) Transfer the egg whites to a large clean bowl. In the same stand mixer bowl (you needn't clean it), add the egg yolks, vanilla and the remaining granulated sugar and whisk on high speed until the mixture is pale yellow and forms ribbons when you lift the whisk. Stir one-third of the egg whites into the yolk mixture. Using a large rubber spatula, gently fold in the remaining egg whites. Sift the cocoa powder over the egg mixture and fold into the batter until just combined. Transfer the mixture to the prepared sheet pan. Using a large offset spatula, spread the batter evenly into the prepared pan. Bake for 25 minutes, or until the cake springs back lightly when touched. Sprinkle the confectioners' sugar onto a clean kitchen towel in an even layer. Run a very sharp paring knife along the side of the pan and release the cake. Invert the cake onto the towel and remove the parchment. While the cake is still very warm, place the rectangle of almond paste onto the cake. Using the kitchen towel to help you, roll the cake into a jelly roll and wrap the towel tightly around the cake to keep it in place. Allow to cool completely. For the coffee simple syrup: Put the coffee and granulated sugar in a small saucepan and heat, stirring, until the sugar is dissolved. Let cool. To assemble the Charlotte Royale: Line a 10-inch metal mixing bowl with plastic wrap so that the plastic wrap hangs over the side. Cut the jellyroll into rounds 1/3 inch thick. Dip the bottom of each round quickly into the coffee simple syrup and use the rounds to line the bowl. Start at the middle and place them packed tightly together soaked-side down. Use 1/2 cup of the cookie crumbs to coat the inside of the rolls in the bowl, pressing gently with your hands to get in between any gaps in the rolls. Add 1/2 gallon of the softened chocolate ice cream into the center of the cake-lined bowl, packing it in gently and spreading to even and smooth the top. Add 1/2 cup crushed chocolate wafer cookies in an even layer, then top with the remaining 1/2 gallon ice cream, packing it in gently again and using an offset to spread evenly. Finish with an even layer of the remaining 1/2 cup cookie crumbs. Place in the freezer until firm (at least 4 hours or overnight). Trim any overhang from the cake base. Invert onto a serving platter and use the plastic wrap to coax the Charlotte out of the bowl. Remove the plastic wrap. Allow the cake to rest for about 30 minutes in the refrigerator to thaw to a temperature where it can be sliced. Slice and serve immediately. ","[Chardonnay, Pinot Grigio, Riesling, Sparkling wine]

" 42485,"Layered Potatoes from Bahia de Casares 2 1/2 lbs white or red rose potatoes, peeled 1 tablespoon olive oil, plus extra for drizzling 1 tablespoon unsalted butter 2 large onions, thinly sliced Salt and freshly ground black pepper 3 cloves garlic, finely chopped 1/2 teaspoon dried oregano, crumbled 1/2 teaspoon dried marjoram, crumbled 6 sprigs fresh thyme, leaves only, finely chopped 2 cups chicken stock, preferably homemade 1 1/2 cups coarsely grated Swiss cheese (optional) Instructions: In a large saucepan, combine the potatoes with enough cold water to cover by 1 inch. Bring to a boil over high heat, reduce the heat and simmer actively for about 10 minutes, or until the potatoes are just tender. Remove from the heat, drain and, when cool enough to handle, slice the potatoes 1/8inch thick. While the potatoes are cooking, in a large heavy skillet, heat the butter and olive oil over medium heat. Add the onions and saute, stirring occasionally, for 4 to 5 minutes, or until softened. Stir in 1 teaspoon salt and 1/2 teaspoon black pepper and remove from the heat. Preheat the oven to 425/. In a small bowl, combine the garlic and herbs and toss together to mix evenly. Brush a large oval or rectangular baking dish with a little olive oil and place one layer of sliced potatoes, slightly overlapping, in the bottom. Distribute about 1/4 of the sliced onions evenly over the potatoes, then scatter a little of the garlic-herb mixture over the top and drizzle with a little olive oil. Make another layer of potatoes and repeat until all the potatoes, onions, and garlic mixture have been used up, finishing with a layer of the olive oil and herb mixture. Pour the chicken stock around the edges of the pan so as not to disturb the herb topping, and cover with aluminum foil. Bake on the lower middle shelf of the oven for about 30 minutes,until the potatoes are perfectly tender. Remove the foil and cook for 5 to 10 minutes more, until the top is slightly dried. If desired, scatter the cheese over the top after removing the foil. Serve warm. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 42486,"Quick Cook Carnitas 1 tablespoon ground cumin 1 tablespoon kosher salt, plus additional as needed
1 teaspoon ancho cl powder
1 teaspoon paprika
1/4 teaspoon cayenne pepper
One 3-pound boneless pork butt, trimmed and cut into 3-inch pieces (about 4 pieces)
2 tablespoons olive oil
1 medium yellow onion, chopped
2 garlic cloves, minced
1 small jalapeno, seeded and minced
1 cup Mexican lager
1/4 cup fresh orange juice (from 1 navel orange)
2 tablespoons fresh lime juice (from 1 to 2 limes)
1/4 cup cornstarch
Lime wedges, for serving
Corn tortillas, for serving
Cotija cheese Fresh cilantro leaves Pickled Shallots and Red Onions (recipe follows) Salsa
1/2 cup distilled white vinegar 2 tablespoons sugar
Kosher salt
1 small red onion, thinly sliced
1 shallot, thinly sliced
Instructions: Combine the cumin, salt, ancho cl powder, paprika and cayenne in a small bowl. Sprinkle over the pork, then drizzle on the oil and toss to coat. Set a 6-quart Instant Pot? to high saute and cook the pork in batches until all sides are golden brown, 3 to 4 minutes per side. Transfer the pork to a plate and set aside. Add the onions and cook until they begin to soften, about 2 minutes. Add the garlic and jalapeno and cook until fragrant, about 1 minute. Add the beer, orange juice and lime juice and stir to combine, making sure the pork is mostly submerged in the liquid. Select the cancel button on the pot. Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 30 minutes. After the pressure-cook cycle is complete, follow the manufacturer's guide for natural release. After 15 minutes, being careful of any remaining steam, unlock and remove the lid. The pork should be tender and cooked all the way through. Transfer the pork to a large bowl and shred with two forks. Set the Instant Pot? to high saute and bring the liquid to a boil. Mix together the cornstarch and 1/4 cup water in a small bowl until smooth. While whisking, pour the cornstarch mixture into the boiling liquid. Let boil until slightly thickened, 2 more minutes. Press the cancel button. Ladle the cooking liquid over the pork and season with salt, to taste. Serve with lime wedges, tortillas and desired toppings. Combine the white vinegar, sugar and 1 teaspoon salt in a small saucepan with 1/2 cup water. Bring to a simmer over medium-high heat. Add the onions and shallots to a pint jar and pour the liquid over the top. Let cool completely. Refrigerate up to 1 week. ","[Chardonnay, Sauvignon Blanc, Vermentino, Tempranillo]" 42487,"Lobster-morel Mac 'n' Cheese 1 lobster, about 1 1/2 pounds 4 ounces unsalted butter plus 1 tablespoon 1 tablespoon water 1 tablespoon all-purpose flour 1 cup heavy cream 1 cup whole milk 9 ounces Cheddar, shredded 4 ounces Gruyere, shredded 1 tablespoon morel powder (dried morels that are ground in a spice grinder) 10 ounces macaroni pasta (any kind) Instructions: Drop the lobster in boiling water for no more than 45 seconds. Separate the tail, body, and claws. Split the tail and remove the meat. Crack the claws and knuckles open and remove their meat. Save the body and shells, if desired, for other applications ? otherwise discard. Cut the butter into small cubes. Place them in a small saucepan and add the water. Heat the 4 ounces of butter slowly ? whisking it with the water until fully melted. Add the lobster meat. Cook the meat in the butter over low heat for a total of about 5 minutes. Check the claw and knuckle meat after about 3 minutes. When cooked, remove the meat from the butter and set aside to cool slightly. Cut the tail and knuckle meat in medium/large pieces. The claw meat will break up in your fingers. Set aside. Before starting on the sauce, put a pot on the stove with heavily salted water for boiling the macaroni. Next, melt the remaining 1 tablespoon of butter in a medium saucepot over medium/high heat. Add the flour and cook for about 2 minutes, stirring often with a wooden spoon, until the mixture browns slightly and develops a nutty aroma. Stir in the cream and bring back up to a boil, stirring constantly. Add the milk and, again, bring to a boil. Reduce to a simmer and let cook for about 3 minutes. Add the cheeses, a handful at a time, and stir until fully incorporated. Add the morel powder. When the water for the pasta has come to a rolling boil, add the pasta and cook al dente (see package for exact times). Dump the cooked pasta into a colander to drain off the water. Add the pasta to the sauce and stir together. Fold in the cooked lobster meat and serve right away. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 42488,"Peanut Butter Cocoa Cookies 1 cup Crisco? Butter Flavor All-Vegetable Shortening or 1 stick Crisco? Baking Sticks Butter Flavor All-Vegetable Shortening 1 cup Jif? Extra Crunchy Peanut Butter 1 cup firmly packed brown sugar 1 cup granulated sugar 2 large eggs 1 tsp. vanilla extract 2 cups Pillsbury BEST? All Purpose Flour 1/2 cup unsweetened cocoa powder 1 tsp. baking powder 1 tsp. baking soda 1 cup milk chocolate chips Instructions: HEAT oven to 350 degrees F. COMBINE shortening, peanut butter, brown sugar and granulated sugar in bowl of electric mixer; beat at medium speed until well blended. Gradually add eggs and vanilla, beating well. COMBINE flour, cocoa, baking powder and baking soda in medium bowl. Add to shortening mixture, beating at low speed until blended. Stir in chocolate chips. Drop by rounded tablespoonfuls 2 inches apart onto ungreased baking sheets. BAKE 10 to 12 minutes, or until edges are lightly browned. Cool 2 minutes on baking sheets. Place on cooling racks to cool completely. ","[Chardonnay, Merlot, Cabernet Sauvignon, Pinotage]" 42489,"Blackberry-Black Pepper Cocktail 4 blackberries, plus more for garnish 1 tablespoon lemon juice
2 teaspoons sugar
1/4 teaspoon coarsely ground black pepper
1 sprig mint, plus more for garnish
2 ounces vodka 1/2 to 1 cup club soda
Instructions: Combine the blackberries, lemon juice, sugar, pepper, mint and vodka in a highball glass. Muddle with the back of a wooden spoon. Fill the glass with ice, and top off with club soda. Stir. Garnish with blackberries and a mint sprig. Serve immediately. ","[Riesling, Gewrztraminer, Pinot Gris, Prosecco]" 42490,"Parmesan Chicken Sticks 1 1/2 pounds skinless, boneless chicken breasts (3 to 4) 1 cup flour 1 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 2 extra-large eggs 1 cup seasoned bread crumbs 1/2 cup grated Parmesan Unsalted butter Good olive oil Bamboo skewers (6 to 10 inches long) or ice-cream sticks Instructions: Lay the chicken breasts on a cutting board and slice each diagonally into 4 or 5 large strips. Combine the flour, salt, and pepper on a dinner plate. Beat the eggs with 1 tablespoon of water on a second plate. Combine the breadcrumbs and Parmesan on a third plate. Dredge the chicken breasts on both sides in the flour mixture, then dip both sides into the egg mixture and roll in the bread-crumb mixture, pressing lightly to coat. Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a large saute pan and cook the chicken strips on medium-low heat for about 3 minutes on each side, until just cooked through. Don't crowd the pan. Add more butter and oil and cook the rest of the chicken breasts. Serve each strip on a skewer or stick. You can keep the chicken breasts warm for about 15 minutes on a sheet pan in a preheated 200 degree F oven. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 42491,"Gumbo Z'herbes 1 1/2 pounds salt meat or pickled pork, optional 1 1/4 teaspoons salt 1/2 teaspoon cayenne 5 bay leaves 3 quarts water 3 1/2 pounds assorted greens, such as collards, mustard or turnip greens, spinach, chard, and kale, washed, dried, and tough stems removed 2 tablespoons vegetable oil 2 cups chopped onions 1 cup chopped bell peppers 1 cup chopped celery 1/2 teaspoon dried thyme 1/2 teaspoon dried oregano 1/2 teaspoon dried basil 1/4 cup chopped fresh parsley leaves 4 tablespoons butter, optional Steamed white rice, for serving File powder Hot sauce, for serving Instructions: Place the meat, if using, with the salt, cayenne, and bay leaves in a large deep pot and add water. Bring to a boil over medium-high heat and cook for 30 minutes. If using meat, remove it with a slotted spoon, chop it, and set aside. Reduce the heat to medium and add the greens, a handful at a time, and blanch until they are wilted, about 5 minutes. Drain, reserving the liquid. Coarsely chop the greens. Set aside. In the same pot, heat the oil over medium heat and add the onions, bell peppers, and celery. Cook, stirring often, until the vegetables are wilted and golden, about 10 minutes. Add the meat, greens, reserved liquid, thyme, oregano, basil, and parsley. Bring to a boil, reduce heat to medium-low, cover, and simmer for 1 1/2 hours. Remove the bay leaves. Adjust seasonings with salt, if desired. (If not using meat, the gumbo may need more salt.) Also, if no meat has been added, add 4 tablespoons butter to the pot just before removing from the heat. Serve in deep soup bowls over steamed white rice with file powder passed at the table for guests to thicken the gumbo to their personal taste. Serve with hot sauce, if desired. ","[Cabernet Sauvignon, Merlot, Malbec, Pinotage]

" 42492,"Bananas Foster 1 tablespoon lemon juice 2 bananas, halved lengthwise 1/2 cup dark brown sugar 2 tablespoons unsalted butter 1/4 teaspoon ground cinnamon 1/4 cup dark rum 1 pint vanilla ice cream, for serving Instructions: Squeeze the lemon juice over the bananas. Melt the brown sugar and butter in a medium skillet over medium-high heat. Place the bananas in the skillet cut-side down and saute, flipping carefully once color has developed on one side. Sprinkle the cinnamon over the bananas. Remove the skillet from the heat and add the rum. Carefully ignite with the flame from the stove or a match. As the flames begin to subside, carefully spoon the sauce over the bananas. Prepare 4 serving dishes with a large scoop of vanilla ice cream. Top with a banana slice and generously spoon the sauce on top. Serve right away. ","[Chardonnay, Moscato, Riesling, Sauvignon Blanc]" 42493,"Chocolate Egg Cream 2 tablespoons Homemade Chocolate Syrup, recipe follows 3 ounces skim milk 5 ounces soda water 1/2 cup cocoa powder 1 cup superfine sugar 1/8 teaspoon kosher salt 1/2 cup water 2 teaspoons vanilla extract Instructions: I find using melted ice cream with milk and chocolate sauce adds extra flavor and richness to an egg cream. I drank these as a kid and really found them to be the perfect blend of sweet and bubbly. I come from a house where my father would keep the champagne for New Years in the freezer until we were ready to drink it. There were always little ice chips in it and I have really grown to love ice cold drinks of any kind. This recipe is no different. For me, all of the ingredients have to be very cold for optimum results. Pour the syrup into the bottom of a glass. Add the skim milk and stir to blend slightly. Add the seltzer.; In a small bowl, combine and whisk the cocoa powder, sugar, and salt with the water and vanilla extract. Transfer to a small saucepan and simmer over low heat until the ingredients meld together, 2 to 3 minutes. Set aside to cool. Refrigerate. Use as needed. ","[Merlot, Cabernet Sauvignon, Malbec, Zinfandel]" 42494,"Chicken Soup with Ground Chicken Meatballs 2 tablespoons vegetable oil Bones from 1 whole chicken 2 large carrots, peeled and roughly chopped 2 stalks celery, chopped 2 medium onions, chopped 1 leek, chopped 1 clove garlic, halved 1/2 cup fresh dill 1/4 cup fresh parsley leaves 3 sprigs fresh thyme 1 sprig fresh rosemary 1 tablespoon peppercorns 24 cups water Salt and freshly ground pepper 1/2 cup breadcrumbs 1/4 cup milk 1 pound ground chicken, or 4 chicken breasts, cut into small pieces 1 red onion, roughly chopped 2 cloves garlic, roughly chopped 1/4 cup chopped fresh dill 1 tablespoon olive oil 2 teaspoons salt 1/2 teaspoon cl flakes Freshly ground pepper 2 carrots, finely chopped 2 stalks celery, finely chopped 1 leek, finely chopped Vegetable oil Salt and freshly ground pepper 4 cups watercress 4 blackened chicken wings, for garnish (from Blackened Chicken Salad, recipe follows) 1/4 cup chopped fresh dill, for garnish 2 tablespoons smoked paprika 1 tablespoon smoked sea salt 1 tablespoon coriander seeds, ground 1 tablespoon black peppercorns, ground 1/2 teaspoon cayenne pepper 2 cloves garlic, minced 2 tablespoons olive oil 4 chicken drumsticks 4 chicken wings 4 chicken thighs, deboned Vegetable oil 1/2 cup canned tomato soup, undiluted 1/4 cup ketchup 3 tablespoons red wine vinegar 2 tablespoons honey 1 tablespoon Worcestershire sauce 1 teaspoon mustard seeds 1 shallot, minced 1 clove garlic, minced Juice of 1 lemon 1/2 cup vegetable oil Salt and pepper 1 head romaine lettuce 1 red onion, minced 3 tablespoons olive oil, divided 1 teaspoon red wine vinegar Salt and pepper 1/2 cup radishes, julienned 1/4 cup fresh flat parsley, chopped 1 tablespoon chopped fresh oregano 1 tablespoon chopped fresh basil Instructions: For the chicken stock: In a large stockpot, heat the vegetable oil over medium-high heat. Add the chicken bones, stir to coat and cook for 5 minutes to brown. Add the vegetables to the stockpot along with the herbs and peppercorns. Stir to mix, add the water and bring to a simmer. Reduce the heat to medium and let simmer for 4 to 6 hours. The stock will have reduced by half. Strain and skim the fat. Adjust the seasoning with salt and pepper. Reserve. For the chicken meatballs: Soak the breadcrumbs in the milk. In a food processor, combine the ground chicken, or chicken breasts if using, the red onion and garlic. Blend for 2 minutes. Add the dill, olive oil, salt, cl flakes and breadcrumb mixture. Spinkle with freshly ground pepper. Using 1 teaspoon of the ground chicken mixture, form small meatballs. Reserve on a baking sheet lined with parchment paper, cover with plastic wrap and keep in the refrigerator until ready to cook in the soup. For the soup: In a medium stockpot, cook the vegetables in oil for about 2 minutes. Season with salt and pepper. Add 8 cups stock and the chicken meatballs. Let simmer until the meatballs are cooked, about 15 minutes. When ready to serve, divide the watercress in the bowls and add a ladle of chicken soup. Garnish with the blackened chicken wings and fresh dill. For the blackened chicken: Combine all the spices with the garlic and oil in a bowl. Evenly rub the chicken pieces with the spice mixture. Place in a large re-sealable plastic bag or a bowl covered in plastic wrap. Keep in the refrigerator for 1 hour or up to overnight for a more intense flavor. Preheat the oven to 350 degrees F. In a cast-iron skillet heat over high heat, add enough vegetable oil to coat the whole bottom of the pan. The pan will be ready when it starts to gently smoke. First place the chicken drumsticks in the skillet (they take the longest to cook) and blacken all sides, about 5 minutes. Add the rest of the chicken pieces and continue in the same manner for another 5 to 7 minutes. Remove from the heat and place the skillet in the oven for 25 minutes. Remove from the oven, set aside and keep warm.
For the French vinaigrette: Add the tomato soup, ketchup, vinegar, honey, Worcestershire sauce, mustard seeds, shallot, garlic and lemon juice to a blender and puree all the ingredients together. Slowly add the oil until it emulsifies and becomes thick and creamy. Season with salt and pepper and blend again. (Add a little bit of water if the vinaigrette is too thick.) Store in a tightly covered container in the refrigerator. The vinaigrette can be made ahead and will be good for up to 1 week. For the salad: In a bowl, mix together the romaine lettuce with the red onions, 2 tablespoons of olive oil and the red wine vinegar. Season with salt and pepper. Remove the chicken thighs from the skillet, slice lengthwise and toss into the salad. Mix well and set aside. In another bowl, mix together the radishes, herbs and the remaining 1 tablespoon olive oil. Season with salt and pepper. To serve: Dress the plates with the romaine and chicken thigh salad mix. Top each plate with a blackened chicken drumstick and garnish with the radish salad. Drizzle with the French vinaigrette and serve. ","[Cabernet Sauvignon, Pinot Noir, Syrah/Shiraz, Chianti]" 42495,"Turkey and Stuffing One 14- to 16-pound turkey, innards removed and reserved , neck reserved for gravy 1/2 stick unsalted butter, melted Kosher salt and freshly ground black pepper 6 stalks celery, washed and sliced into 1-inch pieces 2 large onions, peeled, halved, and sliced 1 head garlic 2 sprigs fresh sage, stemmed and coarsely chopped 4 bay leaves 2 teaspoons dried rosemary 7 cups low-sodium chicken stock Salt and freshly ground black pepper 1 tablespoon Dijon mustard 1/2 cup dry marsala, or sherry 2 tablespoons all-purpose flour 1 stick unsalted butter, divided 1 pound loose pork sausage, broken into small pieces 6 cups 1-inch cubed sourdough bread, crusts and all Instructions: For the turkey: Preheat the oven to 350 degrees F. Transfer the turkey to a roasting pan, fitted with a roasting rack if desired, and soak the cheesecloth in the butter. Season the bird with salt and pepper. Brush any remaining butter on top of the bird and cover the breasts with the cheesecloth to prevent the top skin from burning before it is cooked. Place the celery, onions, garlic, sage, bay, and rosemary in and around the turkey in the roasting pan - these will be used to make the stuffing when everything is roasted. Place the roasting pan in the center of the oven. Cook for about 12 minutes per pound. After about 2 hours of cooking, remove the cheesecloth from the top of the breasts and return the turkey to the oven to cook for 1 more hour. If the tips of the wings start to get too dark, cover with foil to prevent them from burning. For the gravy: Place the neck and the chicken stock in a pot and simmer gently on top of the stove as the turkey finishes cooking. The stock should reduce by about half. Season with salt and pepper. How do you know when the turkey is done? The temperature of the thigh meat (where the meat is thickest and takes the longest time to cook) should register 165 degrees F when tested with a thermometer. When done, remove the bird from the oven, transfer it to a flat surface (or serving platter), and allow it to rest for 20 to 30 minutes before removing the vegetables for stuffing and carving the meat. For the stuffing: Heat a large skillet and add half a stick of butter. Add the sausage and cook until brown and crispy. Reserve any grease and set the sausage in a large bowl with the roasted vegetables from the turkey tray. Add the remaining butter to the pan. Add the cubed sourdough bread and cook, stirring, until they toast golden brown, 6 to 8 minutes. Toss and season with salt and pepper before adding to the bowl with the vegetables. Stir everything together and taste for seasoning, adjusting if necessary. For the gravy: Unless the bottom of the roasting pan is burned, you can make delicious gravy. Place the roasting pan over the burners of the stove, add the mustard and marsala to the pan, and warm it over low heat. Scrape the bottom to get the drippings and tasty bits off of the pan as the marsala reduces. Strain the neck out from the stock and pour about 1/2 cup into a small bowl. Whisk the flour into the bowl, taking care there are no lumps. Reduce the marsala until there is almost no liquid. Add the remaining chicken stock and the flour mixture to the roasting pan. Whisk to blend. Taste for seasoning. Reduce until the mixture thickens. Transfer to a gravy boat. Allow the turkey to rest for 15 to 20 minutes before carving. Serve sliced turkey with stuffing (dressing) on the side. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 42496,"Flan Souffle al Miel 4 egg yolks 4 tablespoons cream plus 5/8ths cup cream beaten stiffly 1/2 cup honey 4 egg whites, stiffly beaten 1 crisp green eating apple, finely diced 1 teaspoon orange flower water 8 toasted almonds, roughly chopped Instructions: In the top of a double boiler over a gentle heat place the egg yolks and 4 tablespoons cream and drizzle honey over the top. Beat with a rotary disk until thickened - about 10 minutes. Place the honey custard into the refrigerator to cool. Fold the stiffly beaten egg whites into the honey custard and pour into glasses. Add finely diced crisp green apple before pouring into the glasses. Mix the orange flower water with the whipped cream and pipe onto the top of the honey souffle. Decorate with chopped, toasted almonds. ","[Champagne, Moscato, Vin Santo, Riesling]" 42497,"Jamaican Meat Patties Freshly ground black pepper 3/4 cup water or beef stock 3 tablespoons Jamaican rum To assemble the patties: Flour for rolling out the dough 2 egg yolks, beaten with 1 teaspoon of rum 1 1/2 teaspoons salt 4 cups all-purpose flour 2 teaspoons dried turmeric or annatto 2 teaspoons salt 8 tablespoons vegetable shortening 4 ounces (1 stick) unsalted butter, cold 1/2 cup plus 2 tablespoons cold water 2 tablespoons vegetable oil or butter 1 large onion, finely chopped (1 1/2 cups chopped) 6 cloves garlic, minced 1 tablespoon finely chopped fresh ginger 1 pound ground beef 1/4 teaspoon ground turmeric or annatto 3/4 teaspoon ground cumin 3/4 teaspoon ground allspice 1/2 teaspoon ground cardamom 1 scotch bonnet pepper, seeded and finely chopped, optional 2 sprigs fresh thyme, finely chopped 3 scallions, finely chopped 1 tablespoon finely chopped parsley 1 pound ripe tomatoes, peeled and finely chopped Instructions: For the pastry: Sift the flour, turmeric, and salt into a large bowl. Using your fingers, two knives, or a pastry blender, cut in the shortening and butter until mixture resembles coarse crumbs. Working quickly, add only enough water to form a firm dough. Do not overwork pastry. Form dough into a disc, wrap in plastic, and refrigerate for at least 1 1/2 hours or overnight. In a large skillet, heat the oil until hot but not smoking. Add the onion and cook until softened, about 4 minutes. Add the garlic and ginger and cook for 1 minute. Add the ground beef, turmeric, cumin, allspice, cardamom, hot peppers, and thyme and cook until the beef is browned and spices are fragrant, about 10 minutes. Add the scallions, parsley, tomatoes, and stock and simmer for about 25 minutes, until the flavors have come together and almost all of the liquid has evaporated. Season, to taste, with salt and pepper, remove from the heat and stir in the rum. Set aside to cool before assembling the patties. Preheat the oven to 400 degrees F. On a lightly floured surface, roll out pastry and cut into circles about 6 to 7 inches in diameter. Spoon a scant 1/4 cup of the cooled filling onto the center of one side of each circle, and lightly brush the edges of the circle with a little of the beaten egg yolk mixture. Fold the other half of the pastry over so that the edges meet, and use a fork to crimp the edges together. Lightly brush the top of each patty with a little of the beaten egg yolk mixture. Place the patties on parchment-lined baking sheets and bake until golden brown, about 30 minutes. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 42498,"Green Goddess Potato Salad 2 pounds fingerling potatoes, halved Kosher salt 1/2 cup mayonnaise 1/2 cup sour cream 1/3 cup chopped fresh parsley 1/3 cup chopped fresh chives 1/4 cup chopped fresh tarragon 2 anchovy fillets 1 clove garlic, minced 1 tablespoon capers Juice of 1 lemon Freshly ground pepper 3 hard-boiled eggs, peeled and chopped 6 slices bacon, chopped and cooked 4 scallions, thinly sliced 2 stalks celery, sliced Instructions: Put the potatoes in a large pot and add water to cover; season with salt. Bring to a boil, then reduce the heat and simmer until tender, about 12 minutes. Drain and let cool. Combine the mayonnaise, sour cream, parsley, chives and tarragon in a blender. Add the anchovies, garlic, capers, lemon juice, ? teaspoon salt and a few grinds of pepper; puree until smooth. Combine the potatoes, hard-boiled eggs, bacon, scallions and celery in a large bowl. Add about 1 cup of the dressing and toss to coat; season with salt and pepper. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 42499,"Sparkling Grape and Berry Jells 1 1/2 cups California green or red seedless grapes, halved 2 cups assorted berries, such as strawberries, raspberries and blackberries 3/4 cup water 3 packages plain unflavored gelatin 2 tablespoons sugar 1 bottle (24.5 fluid oz.) sparkling white grape juice, chilled Instructions: This recipe can either be made in small individual molds or in one larger mold. Prepare molds by filling with mixture of chilled grapes and berries. Place water in small pan and sprinkle gelatin over the top. Let sit for 1 minute. Place over low heat on the stove and stir until smooth. Add sugar and continue to cook for about 1 minute until sugar is dissolved. Remove from heat and let cool to room temperature. Pour sparkling grape juice into a bowl. Add cooled gelatin mixture and stir. Pour gelatin mixture into prepared molds. Place in refrigerator and let chill until firm, at least two hours or overnight. To loosen gelatin molds: quickly dip outside of mold in pan filled with warm water to loosen. Invert and serve. Nutritional Stats: Calories 149; Protein 4 g; Fat 1 g; Calories from Fat 3 %; Carbohydrates 33 g; Cholesterol 0 mg; Fiber 2.5 g; Sodium 16 mg. ","[Prosecco, Moscato, Cava, Vinho Verde]" 42500,"Popcorn Shrimp Po' Boy One 18-ounce box frozen popcorn shrimp 4 tablespoons unsalted butter
2 cloves garlic, finely chopped Kosher salt and freshly ground black pepper 1 cup dill pickle chips 1/3 cup sour cream 1/3 cup mayonnaise 2 teaspoons hot sauce, plus more for serving One 20-by-5-inch loaf soft French or Italian bread (about 1 pound) 4 cups shredded iceberg lettuce (about 1/2 small head) 1 large ripe tomato, thinly sliced
1/4 cup fresh parsley leaves, chopped Potato chips, for serving Instructions: Cook the shrimp according to the package instructions. Meanwhile, add the butter, garlic and 1/2 teaspoon salt to a small pot over low heat. Cook, stirring occasionally, until the garlic softens and toasts slightly, about 10 minutes. Finely chop 1/3 cup of the pickles and whisk together with the sour cream, mayonnaise, hot sauce, 1/2 teaspoon salt and several grinds black pepper in a small bowl.
Slice the bread in half lengthwise, leaving one of the long sides connected, and open the loaf like a book. Hollow out the middle of the bread about 1/4 inch deep, saving the crumbs for another use. Spread the mayonnaise mixture over the bread, layer on the lettuce, tomato and remaining 2/3 cup pickle chips and top with the cooked shrimp. Stir the parsley into the butter mixture and drizzle over the sandwich. Top with a couple dashes hot sauce. Close the sandwich and cut into 4 portions. Serve with potato chips on the side. ","[Chardonnay, Sauvignon Blanc, Ros, Vermentino]" 42501,"Quesadillas with Jack and Spicy Saute 1 tablespoons peanut oil 1/2 medium yellow onion, halved lengthwise and thinly sliced 3 medium cloves garlic, thinly sliced 2 medium jalapenos, halved lengthwise, seeded, and thinly sliced crosswise Salt and freshly ground black pepper 4 medium poblano peppers, quartered lengthwise, seeded, and sliced crosswise into 1/2-inch strips 1 1/4 cups low-sodium chicken broth 12 (6-inch) flour tortillas 3 cups shredded jack cheese Instructions: Heat oven to 500 degrees F and arrange 1 rack in top and a second rack in middle. Heat oil in a large frying pan over medium-high heat. When it shimmers, add onions, garlic, and jalapenos, season well with salt and freshly ground black pepper, and cook until softened, about 3 minutes. Add poblanos and stir to coat. Add broth and cook until the liquid reduces enough to just coat the vegetables, about 10 minutes. Remove from heat. When pepper mixture is cool enough to handle, top 1 tortilla with 1/2 cup cheese and 1/6 of the pepper mixture, close with a second tortilla. Repeat to make 6 quesadillas. Arrange quesadillas on 2 baking sheets and place 1 sheet on top rack and another on middle rack. Bake until cheese is melted, about 5 minutes. Switch baking sheets and continue to cook until tortillas are golden-brown and crisp, about 5 more minutes. ","[Chardonnay, Sauvignon Blanc, Vermentino, Tempranillo]" 42502,"Coffee Brownies 5 ounces unsweetened chocolate, coarsely chopped 1 1/4 cups unsalted butter, softened 3 tablespoons espresso powder 1/2 teaspoon salt 2 1/2 cups sugar 5 large eggs 1 teaspoon vanilla extract 1 1/4 cups all-purpose flour 1 cup pecans, coarsely chopped Instructions: Preheat the oven to 325 degrees and butter and flour a 9 by 12 inch baking pan. Line the base of the pan with parchment paper. Combine the chocolate, butter, coffee, and salt in the top of a double boiler and, over simmering water, melt the chocolate, stirring occasionally. In a large mixing bowl, combine the sugar, eggs, and vanilla and whisk until smooth. Add the melted chocolate mixture and continue whisking until well combined. Fold in the flour until you can't see any traces of white, but do not overfold. Gently fold in the pecans. Scoop out into the prepared pan and spread and jiggle the pan until the batter finds its level. Bake for about 35 minutes, or until a toothpick inserted into the center of the pan comes out clean. Set the pan on a rack to cool for 1 hour. Run a knife around the edge of the pan to loosen, then cut into squares as desired. ","[Barolo, Cabernet Sauvignon, Malbec, Tempranillo]" 42503,"CBLT'S 12 thick-cut slices smoked bacon 1/2 cup good mayonnaise (recommended: Hellman's) 1/2 cup ketchup 8 slices good white bakery bread, cut 1/2-inch thick 4 to 8 tender green lettuce leaves, washed and spun very dry 2 large ripe tomatoes, thickly sliced Kosher salt and freshly ground black pepper 1 rotisserie chicken Instructions: Preheat the oven to 400 degrees F. Place a baking rack on a sheet pan and arrange the bacon on the rack in a single layer. Bake for 15 to 25 minutes, until the bacon is browned and crisp. Drain on paper towels and set aside. Combine the mayonnaise and ketchup in a small bowl and spread each slice of bread with about 1 tablespoon of the mixture and cover with a lettuce leaf. Place 3 slices of bacon on top of the lettuce and then add a layer of tomato slices on top of the bacon. Slice half of the breast of the rotisserie chicken in thick pieces and place a slice of chicken on top of the bacon. Sprinkle liberally with salt and pepper. Reserve the remaining chicken. Spread each of the remaining 4 slices of bread with 1 tablespoon of the mayonnaise/ketchup mixture and place, dressing side down, on the sandwiches. Cut in half and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 42504,"Mango Black Bean Salsa 1 (15.5 oz.) can black beans, rinsed and drained 1 (10 oz.) package frozen sweet corn, cooked according to package instructions, drained and cooled 1/2 cup chopped red pepper 1/3 cup chopped red onion 1/3 cup finely chopped cilantro 2 cups Nature's Peak? Sunburst Mango, chopped into 1/4-inch cubes 2-3 tablespoons fresh lime juice 1/2 cup Smucker's? Sweet Orange Marmalade, or Smucker's? Guava Jelly 1-2 serrano peppers, seeded, chopped, to taste Instructions: COMBINE all ingredients in medium bowl. Refrigerate until ready to use. Serve with lime-flavored tortilla chips or as an accompaniment to grilled fish, chicken, or pork. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 42505,"Romaine Salad with Parmesan Crisps 1 cup shredded Parmesan cheese 1/2 cup pine nuts
1 head romaine lettuce, chopped
1 pint grape tomatoes, halved
6 radishes, cut into quarters
3 to 4 tablespoons extra-virgin olive oil
2 tablespoons white balsamic vinegar
Kosher salt and ground black pepper
Instructions: Preheat the oven to 350 degrees F. Spread the Parmesan in a flat, even layer on a silicone baking mat or parchment-lined baking sheet. Bake until the cheese is crisp and golden, about 10 minutes. Let cool, then break into big pieces. Meanwhile, toast the pine nuts in a medium pan over high heat, tossing occasionally, until golden in spots, 3 to 5 minutes. Toss romaine, tomatoes, radishes, pine nuts, olive oil, vinegar and some salt and pepper in a large bowl. Top with Parmesan crisps and serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 42506,"Homemade Seed Butter Blend 1/2 cup salted roasted shelled pumpkin seeds 1/4 cup raw sunflower seeds
1 tablespoon honey
2 tablespoons chia seeds, optional
Toast or apple slices, for serving
Instructions: Pulse the pumpkin and sunflower seeds in a food processor until finely ground but still dry, about 30 seconds. Add the honey and chia seeds if using and process to incorporate. With the machine running, stream in 1 tablespoon of water at a time, allowing it to incorporate thoroughly after each addition, until the mixture resembles a thick paste much like peanut butter; add about 2 tablespoons of water total if not including the chia, 3 tablespoons if including the chia. Scrape down the sides of the bowl and continue to process until the desired texture is reached. Store in an airtight container. Serve on toast or with apple slices. ","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]" 42507,"Grilled Steak Tacos with Chipotle Cream and Chimichurri 1 small bunch fresh cilantro, leaves picked 1/2 medium yellow onion Juice of 1 1/2 limes 1/2 teaspoon crushed red pepper flakes 4 ounces sour cream 1 large chipotle pepper in adobo, finely diced, plus 1 tablespoon adobo sauce Mixed greens 6 small fajita-size flour tortillas, warmed 1 pound skirt or flank steak 7 cloves garlic 1 teaspoon Dijon mustard 1/4 cup, plus 2 tablespoons olive oil 1/3 cup, plus 2 tablespoons red wine vinegar Kosher salt and freshly ground pepper Instructions: For the chimichurri: While the steak rests, place the cilantro leaves, onion, remaining 4 cloves garlic, juice of 1 lime, and remaining 1/3 cup vinegar to a blender and puree until combined. With the blender on low speed, drizzle in the remaining 1/4 cup olive oil in a slow stream. Remove the sauce from the blender and stir in the red pepper flakes and salt, to taste.
For the chipotle cream: Combine the sour cream, chipotle pepper, adobo sauce, juice of 1/2 lime, and pinch of salt.
Place the steak, 3 cloves garlic, 2 tablespoons each olive oil and vinegar, 1 teaspoon salt, and 1/2 teaspoon pepper, and Dijon mustard in a resealable bag. Rub the ingredients into the meat and place in the refrigerator to marinate for 2 hours.
After 2 hours, remove the meat from the bag and pat dry to remove any excess moisture. Lightly season both sides with salt and pepper. Set aside.
Spray an indoor, stovetop grill with nonstick cooking spray and preheat on medium-high heat. Place the steak on the preheated grill and grill about 6 minutes on each side for medium rare. After grilling the steak, cover with tented foil and allow to rest for 10 minutes, before thinly slicing across the grain.
To serve, top each warm tortilla with some mixed greens and sliced steak. Drizzle with the chimichurri and chipotle cream. Servings: 4 to 6 tacos ","[Cabernet Sauvignon, Malbec, Syrah, Tempranillo]" 42508,"Zydeco's 5 BBQ Shrimp 1 pound butter 1/2 cup chopped green onion 1/4 cup Worcestershire sauce 1 tablespoon liquid crab boil, such as Zatarain's 1 tablespoon cayenne powder 1 tablespoon red pepper flakes 1 tablespoon kosher salt 1 tablespoon cracked black pepper 1 tablespoon dried thyme leaf 6 cloves garlic, chopped 2 bay leaves 1 lemon Hot sauce, such as Tabasco 6 large shrimp (U12), with heads and shells on Instructions: Take the butter, cut into thirds, and melt in a large saucepan over medium heat until melted. Next, add the green onions, Worcestershire sauce, crab boil, cayenne, red pepper flakes, salt, black pepper, thyme, garlic, bay leaves and 5 to 6 shakes hot sauce. Cut the lemon in half, squeeze the juice in and then drop the lemon halves into the pan. Bring to a boil, but there should be no smoke. Add the shrimp in flat rows on top. Cook until pink, about 2 minutes per side. Pour everything onto a plate and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Merlot]" 42509,"Green cl Queso 1 cup whole milk 6 ounces white American cheese, grated
6 ounces sharp white Cheddar, grated
One 4-ounce can chopped green chiles
2 scallions, chopped
1/2 Fresno pepper, thinly sliced
1 tablespoon chopped fresh cilantro
Tortilla chips, for serving Instructions: Heat the milk in a medium saucepan over medium heat. Reduce the heat to low and add the American cheese and Cheddar, stirring until melted. Stir in half of the green chiles and scallions. Transfer to a serving bowl and top with the remaining green chiles and scallions, as well as the Fresno peppers and cilantro. Serve immediately with tortilla chips. ","[Rioja, Tempranillo, Garnacha, Barbera]" 42510,"Ribeye Steak in the Oven 2 large bone-in rib-eyes, at room temperature Kosher salt and freshly cracked black pepper
2 tablespoons canola or grapeseed oil
4 tablespoons (1/2 stick) unsalted butter
Instructions: Preheat the oven to 225 degrees F. Season all sides of the rib-eyes liberally with salt and pepper. Place on wire rack-lined baking sheet. Bake until the desired internal temperature is reached, 105 degrees F for rare, 115 for medium rare and 125 for medium, 1 1/2 to 2 hours. When the rib-eyes come out of the oven, tent loosely with aluminum foil while preheating the skillet. Heat a cast-iron skillet over medium-high heat. Add the oil, then sear the steaks on the first side for about a minute. Flip the steaks and add the butter to the skillet. Once the butter has melted, continue to cook the steaks, continuously basting with the melted butter, until seared on the second side, about 45 seconds. Sear the fat cap as well to crisp up, 30 seconds to 1 minute. Slice and serve immediately, spooning the pan juices over each slice. There is no need to rest the meat with the reverse sear method. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 42511,"Souffle au Chocolat et au Grand Marnier About 1 to 2 tablespoon unsalted butter, softened About 1/4 cup white sugar 4 tablespoons unsalted butter, cut into bits 7 ounces bittersweet or semisweet chocolate, chopped finely 2 tablespoons Grand Marnier 4 egg yolks 8 egg whites 1/2 teaspoon cream of tartar 1/4 cup white sugar Instructions: Coat a large straight sided porcelain baking dish or souffle mold (about 8-inches diameter and 4- deep) with the softened butter. Alternatively, you can use eight individual straightsided porcelain ramekins. Coat evenly and generously all the way to the top, making sure to get the corners. Sprinkle in some sugar and toss around to coat the bottom and sides of the mold or molds. Place molds in the refrigerator to chill (if using individual molds, place them on a cookie sheet first.) Preheat oven to 400 degrees. Find a medium metal bowl that completely covers the top of a small saucepan. Place 3 inches of water in the saucepan and bring to the simmer. Turn off the heat. Place cut up butter and chocolate in the bowl and place bowl over pan of hot water. Let sit for 2 minutes then stir. It should be completely melted; if not, remove the bowl, bring the water back to a simmer, turn off the heat and replace the bowl. Stir until smooth. Stir in the Grand Marnier. Set aside to let cool to room temperature. Place egg yolks in the bowl of an electric mixer fitted with the whip. Beat egg yolks at medium speed until opaque and lightened in color, about 3 minutes. Add to cooled chocolate mixture. Bring medium pot of water to a boil. Clean mixer bowl and whip well, and dry them. Place egg whites in bowl and whip at high speed 2 minutes, then reduce speed to medium and add the cream of tartar. Whip until soft peaks form then slowly add the granulated sugar down the side of the bowl while continuing to whip until firm peaks form. Take 1/3 of the whites and whisk into chocolate mixture to lighten it. Fold in remaining whites with a large rubber spatula, trying not to deflate the whites. Fold gently but thoroughly until no white streaks remain. Remove coated molds from the refrigerator. Fill mold or molds with souffle mixture, up to 1/2-inch from rim. Run your thumb around the inside of each mold to form a shallow groove all around. When all molds have been filled transfer to the oven and bake until risen and top is evenly dried, about 10 minutes for individual soufflJs and about 25 minutes for a large. Serve immediately. Classic souffle technique: egg yolks combined with flavoring base, lightened with whipped egg whites and baked until risen. Very important that all equipment used for beating whites be scrupulously clean. Running thumb around mold encourages an even rise. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 42512,"Walnut Loaf 9 slices commercial whole wheat bread (about 8 ounces) 2 cups walnuts (about 8 ounces) 3 large eggs 3 medium onions, diced 1 small green bell pepper, diced 1 small celery rib, minced 1 small bunch parsley, stems discarded and leaves chopped 2/3 cup canned crushed tomatoes or 1 (16-ounce) can diced tomatoes, drained very well 1 1/2 tablespoons canola oil 1 teaspoon poultry seasoning 1 teaspoon salt Generous seasoning freshly ground black pepper Mushroom Gravy, recipe follows 1/4 cup unsalted butter 2 cups thinly sliced mushrooms (8 ounces) 1/4 cup unbleached flour 2 1/2 cups vegetable stock, store-bought or homemade 1/4 cup dry red wine 2 tablespoons tamari soy sauce Freshly ground black pepper Instructions: Toast the bread slices either in the toaster or on a baking sheet placed under the broiler. Let cool. Preheat the oven to 375 degrees F. Generously butter a 9 by 5-inch loaf pan, then line the bottom with waxed paper and butter the paper. Tear up the toasted bread slices and make crumbs out of them in a food processor. Place in a large bowl. Process the walnuts until finely ground and mix into the bread crumbs. Combine the eggs and onions in the processor and process until fine but not liquefied. Stir into the bread crumbs. Place the green pepper, celery, parsley, tomatoes, and oil in the processor and grind until fine but still with some texture. Stir into the loaf mixture along with the poultry seasoning, salt, and pepper. Mix this all very well until evenly moistened. (The mixture may be prepared to this point and refrigerated up to 8 hours in advance.) Scrape it into the prepared loaf pan and smooth over the top. Cover the loaf with foil. Bake 1 hour and 20 minutes, or until a knife inserted in the center of the loaf comes out dry. Let sit 5 minutes, then run a knife all along the sides of the loaf to help loosen it. Unmold the loaf onto a platter and remove the waxed paper. Let the loaf cool 20 minutes or so before slicing it. It's best to serve the loaf warm and the gravy hot. Melt the butter in a medium-size saucepan over medium heat. Add the mushrooms and saute until brown, about 7 minutes. Stir in the flour; it will become very pasty. Cook this roux for 2 minutes, stirring constantly. It will stick to the bottom of the pan a little bit; that's okay. Stir in the stock, wine, soy sauce, and pepper, and bring to a boil. Cook the sauce at a lively simmer for 5 minutes, stirring almost constantly and scraping any crusty bits that adhere to the bottom of the pan. Serve in a sauceboat. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 42513,"Marzipan Moose Mousse Cake Nonstick cooking spray, for the pans and cooling rack 1 3/4 cups all-purpose flour
1 3/4 cups granulated sugar
1 cup cocoa powder
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 1/2 teaspoons kosher salt
2 large eggs
1 cup whole milk (almond milk will also work)
1/2 cup vegetable oil
1 tablespoon vanilla extract
3/4 cup hot coffee
2 cups heavy whipping cream 1/2 cup cocoa powder
1/4 cup powdered sugar
1/2 teaspoon almond extract
16 ounces marzipan Powdered sugar, for dusting and decorating About 9 tablespoons raspberry jam
Gel food coloring, optional Crushed almonds, for decorating Pearl sugar, sprinkles, optional
Instructions: For the cake: Preheat the oven to 350 degrees F. Grease and line four 6-inch round cake pans with parchment paper. In a very very large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda and salt. In a medium bowl, whisk together the eggs, milk, oil and extract. Add the wet ingredients to the dry ingredients, then whisk in the coffee. The batter will be very thin. Pour into the cake pans and bake until a toothpick inserted in the centers comes out clean. Begin checking for doneness at 25 to 30 minutes. Cool for 10 minutes in the pans, then turn out onto a greased wire rack and let cool completely. (These can be baked up to a week in advance, cooled completely, wrapped tightly in plastic wrap, and then frozen. Cake layers can be assembled straight from the freezer; allow to come to room temperature before serving.) For the mousse frosting: Whip the heavy cream to soft peaks, then gradually add the cocoa and powdered sugar. Add the almond extract and continue beating to medium stiff peaks.
For the filling and decorating: Level the cake layers, and then place one layer on a plate or cake board. Spread with a thin layer of frosting. Roll out the marzipan, dusting with powered sugar if necessary, to 1/4-inch thick, then cut out a circle that will fit on top of the cake. Place it on top, then spread on about 3 tablespoons jam. Place the second layer of cake on top, then repeat the process twice more. Cover the cake with the frosting. Cut a moose out of the remaining marzipan, then, if desired, knead a bit of gel food coloring into some marzipan and cut out hearts. Stick them on the cake. Surround the bottom of the cake with crushed almonds, then dust the top with powdered sugar, pearl sugar or sprinkles. Store in the fridge. ","[Chardonnay, Pinot Grigio, Riesling, Sparkling wine]

" 42514,"Smoked Beef Short Ribs 2 cups packed dark brown sugar 1 cup dark cl powder
1 cup good-quality paprika
1 cup kosher salt
1 cup butcher-grind (coarse) black pepper
2 tablespoons ground cumin
2 tablespoons curry powder
4 plates beef chuck short ribs
Barbecue sauce, for serving (see Cook's Note) Instructions: Heat a smoker to 250 degrees F preferably using Texas post oak wood. Mix the brown sugar, cl powder, paprika, salt, pepper, cumin and curry in a large bowl by hand into a uniform color and consistency. Set aside. Remove the beef ribs from their packaging and rinse under cold water. Trim any large fatty areas off the top of the ribs. Turn the ribs over and remove all of the silver skin. Pack the rub only on the top and sides of the ribs; you want it about 1/8 inch thick. Smoke the ribs until they register a consistent interior temperature of 200 degrees F, roughly 11 hours. Let the ribs rest for 30 minutes, then cut into 2-bone portions. Serve with barbecue sauce on the side. ","[Malbec, Zinfandel, Tempranillo, Barolo]" 42515,"Marinated Portobello Stuffed Whole Chicken with Roasted Sweet Potatoes and Red Onion 1 (3-pound) whole fryer chicken 8 slices Marinated Portobello mushrooms (4 whole portobellos), recipe follows Kosher salt and freshly ground black pepper, to taste Dash smoked paprika
2 large sweet potatoes, peeled and quartered 1 medium red onion, cut into 8 wedges (from root to tip) Olive oil, for drizzling 8 portobello mushroom caps 1 cup extra-virgin olive oil 4 cloves garlic, minced 1 large shallot, minced Zest and juice of 2 lemons 1 tablespoon chopped fresh oregano
1/2 tablespoon chopped fresh thyme 1 teaspoon honey 2 teaspoons kosher salt 2 teaspoons freshly ground black pepper Instructions: Preheat the oven to 375 degrees F.
Start at the cavity end of the chicken and work your finger underneath the skin. Using 2 fingers, gently separate the skin from the entire breast and then work your way to the thighs and legs.
Take the portobello mushroom slices and lay them flat underneath the skin over the breast and thighs. Do this until all the slices of mushrooms are underneath the skin. Season the chicken with salt, pepper, and smoked paprika. Place the chicken in a roasting pan.
Place the sweet potatoes and red onion in a bowl. Coat lightly with olive oil, salt, and pepper, and toss. Place the potatoes and onions around the chicken and cook for about 1 hour, or until an instant-read thermometer inserted into the thickest part of the thigh, not touching the bone, reads 165 degrees F. When the chicken is done, remove it from the oven and let it rest for at least 10 minutes.
Slice and enjoy! Brush the mushrooms carefully with a paper towel to get rid of the excess dirt. Using a spoon, carefully scrape out the gills from the underside of the portobello cap.
Slice the mushroom in half along the perimeter (like you are butterflying it) so you have 2 thin rounds, and then place them in a large bowl.
In a saute pan add the oil and place over medium heat. When the oil is shimmering, add the garlic and the shallot and cook for no more than 2 minutes. Turn off the heat and add the lemon zest, lemon juice, oregano, thyme, honey, salt, and pepper and whisk vigorously.
Pour the mixture over the mushrooms and with your hands toss gently to coat, making sure there is even coverage.
Let the mushrooms stand at room temperature for at least 45 minutes. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 42516,"Refried Pinto Beans 2 quarts water 2 cups pinto beans, washed and picked over 2/3 cup lard or 1/3 cup (5 1/3 tablespoons) unsalted butter and 1/3 cup olive oil 1 large onion, diced 1 teaspoon salt 1/2 teaspoon freshly ground black pepper Instructions: Bring the water to a boil in a medium saucepan. Add the beans, reduce the heat to a simmer, cover and cook, skimming occasionally, approximately 1 1/2 hours. To test for doneness, taste 3 or 4 of the smaller beans. They should be cooked through and creamy inside. Mash, along with the liquid in the pot, with a potato masher or the back of a wooden spoon until creamy. Heat the lard or other fat in a medium saucepan over medium high heat. Saute the onions with the salt and pepper until golden brown, about 10 minutes. Add the mashed beans and continue cooking, stirring occasionally, until the liquid evaporates and the beans form a mass that pulls away from the sides and bottom of the pan, about 10 minutes. Serve immediately. Refried beans can be kept in the refrigerator 3 or 4 days and reheated in a covered casserole in a 350 degree oven. ","[Rioja, Tempranillo, Garnacha, Barbera]" 42517,"White Bean Dip 2 (14-ounce) cans white beans, rinsed and drained 2 tablespoons roasted garlic 3 tablespoons extra-virgin olive oil 3 tablespoons freshly squeezed lemon juice Salt and pepper 1/4 cup parsley leaves, to garnish Instructions: In a food processor, combine the beans, roasted garlic, olive oil and lemon juice and process until smooth. Season, to taste, with salt and pepper. Garnish with fresh parsley leaves and serve with your favorite vegetables. ","[Vermentino, Sauvignon Blanc, Grner Veltliner]" 42518,"The Vortex Coronary Bypass Burger 32 ounces 100 percent ground sirloin 12 strips bacon 4 large eggs 8 slices American cheese 4 kaiser egg buns 1 tablespoon butter 4 lettuce leaves 4 slices tomato 4 slices red onion Instructions: Form the ground sirloin into 4 (8-ounce) patties. Over an open-flame, grill each burger to desired temperature. While the patties are grilling, cook bacon in a skillet until desired crispness, and set aside. In the same skillet that you cooked the bacon in, fry the eggs until set. Transfer to a plate and top each with a slice of cheese. Butter both sides of each bun and grill until toasted. On each of the 4 bottom buns, place the burger, followed by the cheese-topped egg and bacon, in that order. On each of the top 4 buns, place the lettuce, tomato and red onion, in that order. Top with any additional condiments desired, sandwich the 2 sides, and serve. ","[Cabernet Sauvignon, Malbec, Zinfandel, Shiraz]" 42519,"Moussaka 1/4 cup dried currants 1/4 cup Greek extra-virgin olive oil, divided 1 pound ground lamb 1/2 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/4 teaspoon ground allspice 1/8 teaspoon cayenne Kosher salt and freshly ground black pepper 1 large yellow onion, halved and thinly sliced 1 red bell pepper, stemmed, cored, and thinly sliced 1 serrano cl, finely diced 5 cloves garlic, finely chopped 2 tablespoons tomato paste 1 cup red wine 1 (28-ounce can) plum tomatoes, pureed until smooth with their juices 1/4 cup chopped fresh flat leaf parsley, plus more for garnish 2 tablespoons chopped fresh oregano Honey, if needed 1 1/2 cups canola oil 1 1/2 pounds eggplant, cut crosswise into 14-thick slices 6 tablespoons unsalted butter 1/2 cup flour 2 1/2 cups milk 1 bay leaf 1/8 teaspoon freshly grated nutmeg 3 egg yolks 1/2 cup soft goat cheese 1 cup grated Romano 1 lemon, zested Instructions: For the lamb: Soak the currants in warm water for 30 minutes. Drain. Heat 1 tablespoon of the olive oil in a 6-quart saucepan over high heat. Add the lamb, cinnamon, ginger, allspice, cayenne, and salt and pepper and cook, stirring to break up the meat, until browned, about 5 minutes. Transfer the lamb to a large strainer set over a bowl and drain; discard any liquid left in the pan. Return the pan to the heat and add the remaining 3 tablespoons olive oil and heat until it begins to shimmer. Add the onions and bell pepper and cook until soft, about 5 minutes. Add the serrano and garlic and cook for 1 minute. Add the tomato paste and cook for 1 minute. Return the lamb to the pan, add the wine, and cook, stirring occasionally, until almost completely evaporated, about 5 minutes. Add the tomato puree and currants and bring to a boil. Reduce the heat to medium-low and simmer until thickened, about 30 minutes. Stir in the parsley and oregano and season with salt and pepper and honey, if needed. Remove from the heat. For the eggplant: Heat the canola oil in a 12-inch skillet over medium-high heat. Season the eggplant slices on both sides with salt and pepper. Working in batches, add the eggplant slices and fry until tender and lightly golden brown on both sides, about 5 minutes. Transfer the eggplant slices to paper towels. For the bechamel: Melt the butter in a medium saucepan over medium heat. Add the flour and cook, whisking constantly, until pale and smooth, 2 minutes. Still whisking constantly, add the milk and bay leaf and cook until thickened. Season with salt, pepper, and nutmeg and discard the bay leaf. Let the sauce cool for 5 minutes. In a small bowl, whisk together the egg yolks, goat cheese, and lemon zest and whisk into the bechamel sauce until smooth. Preheat the oven to 400 degrees F. Butter a 3-quart baking dish or casserole dish. To assemble: Put half the eggplant slices in the dish and cover with half the meat sauce. Top the sauce with the remaining eggplant slices, and then the remaining meat sauce. Pour the bechamel over the top of the meat sauce and spread evenly with a rubber spatula. Sprinkle Romano evenly over the top, place the dish on a baking sheet, and bake until browned and bubbly, 45 to 50 minutes. Top with more chopped parsley, if desired. Let cool for at least 20 minutes before serving. ","[Rhone Blends, Barolo, Tempranillo, Garnacha]" 42520,"El Paso Stuffed Potato 1 large russet potato 1 tablespoon salted butter
1/2 teaspoon kosher salt
1/2 teaspoon ground black pepper
1/3 cup shredded Cheddar 1 tablespoon sour cream
Chopped fresh chives, for sprinkling
1/2 cup Beans, recipe follows 1/4 pound Smoked Brisket, recipe follows 1 Jalapeno Toreado, recipe follows 1/4 cup smoked cubed bacon 1/4 cup chopped white onions
1 quart dry pinto beans
2 tablespoons chili powder
2 tablespoons kosher salt
2 tablespoons ground black pepper
1 whole brisket, preferably prime certified Angus beef Kosher salt and ground black pepper
10 raw jalapenos 2 cups soy sauce
1/4 cup fresh lime juice
1 medium raw white onion, sliced
Instructions: Prepare a smoker for cooking at 300 degrees F. If you don't have a smoker, an oven may be used. Rinse potato thoroughly and wrap in aluminum foil. Place in smoker and smoke for 3 hours. Roll potato on the counter to soften. Open and remove foil, then cut a slit down the center of the potato. Layer with butter, salt, pepper, cheese, sour cream, chives, Beans and Brisket and top with Jalapeno Toreado. Saute bacon and onions in a skillet over medium heat until golden brown; set aside. Place the beans, chili powder, salt, pepper and 2 1/2 quarts water to a small pressure cooker. Add the cooked bacon and onions. Pressure cook according to manufacturer's specifications, 2 hours. Preheat an offset smoker to 250 degrees F. Trim brisket. Sprinkle all over with salt and pepper. Cook in smoker until the meat is \floppy\ and cooked to 200 degrees F all the way through, 10 to 18 hours. Wrap brisket in butcher paper and continue cooking in the smoker until the internal temperature rises above 200 degrees F, 2 to 6 hours more. Remove from smoker. Let brisket rest for 1 hour. Slice and chop the meat. Brown jalapenos in a cast-iron skillet on medium-high heat until soft, about 10 minutes. Remove to a bowl. Add soy sauce, lime juice and onions to a separate bowl. Toss jalapenos in marinade and refrigerate overnight. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Tempranillo]

" 42521,"Raisin and Tamarind Chutney 1/2 cup raisins 1/2 cup sugar 1/2 cup tamarind pulp 2 tablespoons Garam Masala, recipe follows 2 tablespoons minced fresh ginger 1 green cl, minced 1 small onion, chopped 2 tablespoons chopped fresh cilantro leaves 1 tablespoon coriander seeds 1 tablespoon cumin seeds 1 tablespoon mixed peppercorns 6 green cardamom pods 5 brown cardamom pods 6 cloves Two 2-inch pieces cinnamon stick Instructions: Put the raisins, sugar, tamarind pulp, 1/2 cup water, Garam Masala, ginger, cl and onions into a medium saucepan and place over medium-high heat. Bring to a boil, and then reduce the heat to low and simmer gently for 45 minutes to 1 hour. Let cool slightly, and then stir in the cilantro. Preheat the oven to 325 degrees F.
Put the coriander seeds, cumin seeds, peppercorns, cardamom pods, cloves and cinnamon sticks on a baking sheet and toast in the oven until they are aromatic, 15 to 20 minutes. Grind to a powder in an electric spice grinder. Store in an airtight jar. ","[Riesling, Gewrztraminer, Chenin Blanc, Moscato]" 42522,"Ginger Shrimp with Papaya Pico de Gallo 1 pound large shrimp, peeled and deveined 3 tablespoons extra-virgin olive oil 1/2 teaspoon grated fresh ginger root Kosher salt 3/4 cup diced papaya 3/4 cup diced tomatoes 1/2 cup diced yellow onion 2 serrano peppers, seeded and diced 2 tablespoons chopped fresh cilantro leaves 2 limes, juiced Instructions: For the shrimp: toss the shrimp with the olive oil, ginger, and a pinch of salt. Let stand for 10 to 15 minutes or longer in the refrigerator. For the Pico de Gallo: toss together the papaya, tomatoes, onions, serrano peppers (the more peppers, the more the heat, so act accordingly), cilantro, lime juice, and a pinch of salt. Set aside. To serve: Heat the grill and grill the shrimp until cooked through, about 2 minutes per side. Simply plate the grilled shrimp with a nice heaping teaspoon of the Pico de Gallo. The tomatoes and the papaya go smashingly well with the heat of the chili and the twang of the ginger. Once again...good stuff. ","[Sauvignon Blanc, Pinot Grigio, Vermentino, Tempranillo]" 42523,"Tequila-Lime Chicken Wings with Spicy Avocado Crema 2 1/2 pounds chicken wings, separated into drumettes and wing pieces 3 tablespoons canola oil 1 tablespoon plus 1/2 teaspoon kosher salt 1/2 teaspoon ground black pepper
3 tablespoons minced red onion (about 1/4 red onion)
1 tablespoon minced seeded jalapeno (about 1/4 large jalapeno)
2 teaspoons minced garlic (about 2 cloves)
1/4 teaspoon ground cumin
1/4 teaspoon ground coriander
1/2 cup tequila blanco
1/4 cup lime juice (2 to 3 limes)
2 tablespoons chipotle hot sauce
1 tablespoon light agave or honey
1 tablespoon unsalted butter
1 tablespoon minced fresh cilantro Spicy Avocado Crema, recipe follows 3/4 cup crema or sour cream 1/4 cup fresh cilantro, stems and leaves
2 tablespoons lime juice (about 1 lime)
1 1/2 teaspoons chipotle hot sauce
1/2 teaspoon minced garlic (about 1 small clove)
1 small or 1/2 large ripe avocado, cut into cubes (about 3/4 cup cubed avocado)
1/2 large jalapeno, seeded, stemmed and minced (about 2 tablespoons minced)
Kosher salt Instructions: Position an oven rack in the top third of the oven. Preheat the oven to 450 degrees F. Line a baking sheet with foil. Place the chicken wings on the prepared baking sheet. Toss with 2 tablespoons of the oil, 1 tablespoon of the salt and the black pepper. Bake until the wings are completely cooked through and just beginning to brown, about 25 minutes. While the chicken wings bake, prepare the tequila lime sauce. Heat the remaining 1 tablespoon oil in a small saucepan over medium heat. Add the red onion, jalapeno and garlic and cook until softened, about 2 minutes. Season with the remaining 1/2 teaspoon salt. Add the cumin and coriander and cook until the spices are toasted and fragrant, an additional 1 minute. Add the tequila, lime juice, hot sauce and agave and bring to a boil. Continue to boil until thickened and slightly reduced, about 5 minutes. Melt in the butter and cook the sauce 1 minute more. Remove from the heat. When the wings are cooked through and beginning to brown, remove the baking sheet and turn the oven to the broiler setting. Pour the sauce over the wings, toss to coat and put them back under the broiler to crisp, 2 to 3 minutes per side. Top with the cilantro and serve immediately with the Spicy Avocado Crema. Put the crema, cilantro, lime juice, hot sauce, garlic, avocado and jalapeno in a food processor and process until completely smooth. Season with salt. Refrigerate in an airtight container until ready to serve. Can be made 1 day in advance. ","[Rioja, Tempranillo, Garnacha, Pinot Noir]

" 42524,"Sweet Tots with Honey Mustard 2 medium sweet potatoes (about 1 1/2 pounds total) 3 to 4 quarts vegetable or canola oil
Kosher salt and freshly ground black pepper
1 family-size bag salted potato chips, crushed to crumbs
4 large eggs, whisked
2 cups all-purpose flour
1/2 cup mayonnaise 1/2 cup Dijon mustard
2 tablespoons honey
1 tablespoon apple cider vinegar
1/4 teaspoon cayenne
Instructions: For the sweet tots: Preheat the oven to 375 degrees F. Prick the sweet potatoes, then place them on a baking sheet and roast until the fork tender, about 1 hour. Pour the oil into a Dutch oven and heat to 350 degrees F. Peel and mash the sweet potatoes. Season with salt and pepper, and mix in 1 cup of potato chip crumbs. Place the remaining crumbs in a shallow bowl. Place the whisked eggs and flour each in shallow bowls and season with salt and pepper. Roll the sweet potato mash into 1 1/2-inch tots. Dredge the tots in the flour; dip in egg, letting the excess drip off; then roll in the chip crumbs to coat. Fry the tots until golden brown, 1 to 2 minutes. Remove to a paper towel-lined baking sheet and sprinkle with salt. Keep warm until ready to serve. For the honey mustard: Mix the mayonnaise, mustard, honey, vinegar and cayenne in a bowl until well blended. Serve with the tots. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 42525,"Granny's Nana Pudding 2 cups heavy whipping cream 1/2 cup confectioners' sugar
One 14-ounce can sweetened condensed milk
One 5.1-ounce box instant vanilla pudding
2 cups very cold half-and-half
1 cup sour cream
Pinch sea salt
One 12-ounce tin or 16-ounce box butter cookies
1 cup prepared caramel sauce
6 large bananas, sliced
Instructions: In a chilled bowl, with chilled beaters, beat the cream and confectioners' sugar together until soft peaks. Whisk together the sweetened condensed milk, pudding mix, half-and-half, sour cream and the salt in a large bowl. Reserve 4 to 6 cookies for garnish and layer half of the remaining cookies among the bottom of 4 to 6 16-ounce serving dishes (or mason jars), or in a trifle bowl (or other large glass serving dish). Next, drizzle half of the caramel over the cookies, then a layer of half the bananas, then half the pudding mixture. Repeat the layers with the remaining ingredients. Top with the whipped cream and a butter cookie or cookies. Serve or chill up to overnight.
","[Chardonnay, Riesling, Moscato, Sparkling wine]" 42526,"Margherita English Muffin Sandwich 1 light, whole-grain English muffin One 1/4-inch slice fresh mozzarella (1 ounce) 1 plum tomato, sliced 1 teaspoon grated Parmesan 1 large fresh basil leaf Instructions: Preheat the oven to 350 degrees F.
Toast the muffin until golden brown. Top the bottom half of the muffin with the mozzarella and tomatoes, and then sprinkle with the Parmesan.
Place the muffin on a baking sheet and bake until the mozzarella melts and the muffin is slightly golden, 7 to 8 minutes. Let it cool for a couple of minutes before serving. Place the basil leaf on top and close the sandwich. Serve warm. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]" 42527,"Cranberry Cornmeal Cake 3/4 cup (1 1/2 sticks) unsalted butter, at room temperature, plus extra for the pan 1 cup all-purpose flour, plus extra for dusting the pan 1/2 cup yellow fine cornmeal 1 teaspoon baking powder 1/8 teaspoon fine sea salt 1/4 cup orange zest (from 2 large oranges) 3/4 cup dried cranberries, chopped into 1/4-inch pieces 1 1/4 cups sugar 1/2 teaspoon pure vanilla extract 4 large egg yolks 2 large eggs Instructions: Put an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Butter and flour a 9-inch round cake pan. In a medium bowl, whisk together the flour, cornmeal, baking powder, salt, and orange zest. Measure 3 tablespoons of the flour mixture into a small bowl. Add the chopped cranberries and toss until coated. Using a stand mixer fitted with a paddle attachment, beat the butter and sugar on medium speed until light and fluffy, about 2 minutes. Beat in the vanilla extract. Add the egg yolks and whole eggs, 1 at a time. Gradually add the flour mixture and mix until just incorporated. Using a spatula, gently fold in the cranberries. Pour the batter into the prepared cake pan and smooth the surface with a spatula. Bake until the cake is golden brown, and a cake tester inserted into the center of the cake comes out clean, about 40 minutes. Cool for 20 minutes. Remove the cake from the pan and transfer to a wire rack to cool completely. Cut the cake into wedges, arrange on a serving platter and serve with the Caramel Walnut Sauce. (The cake can be made 1 day ahead. Store airtight in a plastic container.) ","[Chardonnay, Riesling, Pinot Grigio, Gavi]" 42528,"Peruvian Fish and Shrimp Ceviche 1 pound medium shrimp (16/20 per pound), peeled and cleaned 2 pounds meaty white fish, like sea bass, boned, and cut into large dice 1 red onion, minced 1 piece ginger, peeled, minced 1 clove garlic, minced 1/4 habanero or Scotch bonnet, minced (no seeds or ribs) 1 celery rib, minced Salt and black pepper 5 lemons, juiced 5 limes, juiced 1 bunch cilantro, chopped 2 ears of corn, grill with husk on Instructions: Boil salted water. Have ice water ready on the side. Poach shrimp for just 30 seconds and cool in ice water and drain. Combine with fish and toss with onion, ginger, garlic, hot pepper, celery, salt, and black pepper. Allow to cool in the refrigerator at least 30 minutes up to 2 hours. Add juices and refrigerate 1 hour. Finish with cilantro and corn, check seasoning and serve in a martini glass. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 42529,"Veal Sausage 2 teaspoons extra-virgin olive oil 4 cloves garlic, minced 1/2 cup minced shallot 1 1/2 pounds veal shoulder, cubed 1/2 pound pork fatback, cubed 1 tablespoon red pepper flakes 2 teaspoons fennel seeds, toasted 2 tablespoons coriander seeds, toasted and ground 1 teaspoon sugar Kosher salt One 4 1/2-foot hog casing, soaked in water 30 minutes and then flushed with water Cornichons, for serving Whole-grain mustard, for serving Toasted or grilled bread, for serving Instructions: Heat the olive oil in a medium skillet over medium-low heat. Add the garlic and shallot and cook until translucent, about 2 minutes. Remove from the heat and let cool completely. Combine the veal and pork fatback with the shallot mixture, red pepper flakes, fennel seeds, coriander, sugar and 1 tablespoon salt in a large bowl. Transfer to a large plastic zip-top bag and refrigerate overnight. At least 30 minutes before grinding the meat, place all of your tools (including the meat grinder parts, stand mixer bowl, stand mixer paddle attachment and sausage stuffer parts) in the freezer to chill. Using your meat grinder, grind the marinated meat mixture twice through the small die plate into the chilled bowl of the stand mixer. Refrigerate at least 30 minutes, then return the mixture to the mixer and beat on medium speed using the chilled paddle attachment, 45 to 60 seconds. Refrigerate until ready to use. Stuff the sausages (see Cook's Note) and, for best results, refrigerate overnight. Before cooking, pierce each sausage several times with a pin. Grill over medium heat until the center registers 150 degrees F, 10 to 12 minutes. (You can also pan-fry or broil the sausages.) Serve with cornichons, mustard and bread. If you don't have time to stuff sausage links, cook the sausage mixture loose in a skillet or form it into patties for grilling or pan-frying. ","[Barolo, Barbaresco, Dolcetto, Valpolicella]" 42530,"Far East Spaghetti 1 pound spaghetti 3 tablespoons extra-virgin olive oil
2 cloves garlic, chopped
1 fresh red Thai cl, chopped fine
1 cup frozen, shelled edamame, thawed
1 bunch scallions, sliced into thin rounds (about 3/4 cup)
4 tablespoons unsalted butter, room temperature
3/4 teaspoon kosher salt, plus more the pasta water
20 shiso leaves, finely sliced (about 1/2 cup)
2 teaspoons white sesame seeds, toasted
2 tablespoons tobiko caviar (flying-fish roe)
Instructions: Bring a large pot of salted water to a boil. Add the spaghetti and cook until al dente, stirring often, 8 to 10 minutes. Drain well, reserving 2 cups of the pasta water. Heat a large skillet over medium heat. Add the olive oil, garlic and Thai cl, and cook until softened and fragrant, 2 minutes. Add the edamame, scallions, butter and salt; cook for an additional minute, until the edamame is heated through and the scallions are soft. Add the drained pasta and the shiso, sesame seeds and the reserved pasta water. Simmer for about 1 minute, tossing gently, until the sauce is creamy. Serve topped with a small dollop of tobiko. ","[Sauvignon Blanc, Pinot Grigio, Vermentino, Sparkling Shiraz]" 42531,"Five Spice Pumpkin with Tahitian Vanilla Ice Cream and Caramel Sauce 1 ready made 9-inch graham cracker pie shell 1 pound can pumpkin puree 3/4 cup sugar 2 teaspoons 5-spice powder Pinch of salt 1 (12-ounce) can evaporated milk 1 quart highest quality vanilla ice cream, like Haagen Daz 1 cup sugar 1/4 cup water 1 cup heavy cream Instructions: Preheat oven to 425 degrees. In a large mixing bowl, slowly whisk together everything. Pour into shell and bake for 12 to 15 minutes then turn the oven down to 350 degrees and bake an additional 45 to 50 minutes or until a tester comes cleanly out of the middle of the pie. Cool on a rack. At the same time, melt sugar and water on a low flame until brown. Whisk in the cream, be careful, will boil and set aside. Zig-zag the caramel sauce on a plate and top with slice of pie and scoop of ice cream. PLATING All dishes served family style. ","[Chardonnay, Riesling, Gewrztraminer, Moscato]" 42532,"Squash Casserole 1 small Vidalia onion, chopped (about 3/4 cup) Water 2 pounds yellow squash, cut into 1/2 to 1-inch cubes Kosher salt and freshly cracked black pepper 1 cup good quality mayonnaise 1 1/2 cups grated Gruyere cheese 1 1/4 cups crushed butter crackers, divided Instructions: Preheat the oven to 350 degrees F. In a heated skillet, cook the onions, adding a little water to prevent them from burning. Cook until lightly brown, adding more water, if needed. Add the squash, season with salt and pepper, to taste, and cook until the squash is tender, about 8 to 10 minutes. Remove the skillet from the heat and stir in the mayonnaise, 1 cup of the cheese and 1 cup of the crumbled crackers. Pour the mixture into a 1 1/2-quart baking dish. Sprinkle with remaining cheese and top with remaining 1/4 cup of butter crackers. Bake until the casserole is bubbly around edges, about 25 minutes. Remove the casserole from the oven and serve hot. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 42533,"Brownie Puddle 1 cup coarsely chopped pecans 14 tablespoons unsalted butter 3 ounces bittersweet chocolate, broken into squares 1/2 cup plus 2 teaspoons unsweetened cocoa 1 cup plus 3 tablespoons sugar 3 large eggs 2 teaspoons pure vanilla extract 3 ounces cream cheese, cut into pieces 1/2 all-purpose flour Pinch of salt 3 ounces bittersweet chocolate, coarsely chopped 1/2 cup heavy cream Instructions: All ingredients should be at room temperature. Preheat the oven to 325 degrees. Grease bottom of a 9 1/2 -inch tart pan with removable bottom and line with parchment, then lightly spray with non-stick vegetable spray. Place pan on cookie sheet to catch any possible leaks. Place the pecans on a cookie sheet and toast them, stirring occasionally, for about 10 minutes or until lightly browned. Cool completely. In a double boiler over hot water melt the butter and chocolate, stirring 2 or 3 times. Beat the cocoa, then the sugar, beating until it is incorporated. (If you are doing this by hand, use a whisk.) Beat in the eggs and vanilla. When incorporated, beat in the cream cheese until only small bits remain. Add the flour and salt and mix only until the flour is fully moistened. Stir in the nuts; scrape the batter into the prepared pan and spread it evenly. It will fill the pan almost to the top. Bake for 30 to 35 minutes or until the batter has set. A toothpick inserted 1-inch from the side will come out clean. The mixture will puff and rise a little above the sides but sinks on cooling. While the brownie is baking, prepare the puddles. Melt the chocolate in a microwave, using 15 second bursts on high power and stirring several times, or in a double boiler over hot but not simmering water, stirring occasionally. Add the cream and stir gently until the mixture is smooth and dark. If necessary (if the cream was too cold and the mixture not entirely smooth), return it to the heat until totally fluid and uniform in color. As soon as the brownie is removed from the oven, grease the end if a wooden spoon (no larger than 1/2-inch diameter) and insert it into the brownie, at 1-inch intervals, all the way to the bottom, twisting slightly, as you insert and withdraw it, to create 23 to 28 little holes. Using as small spoon to pour or a zipzeal bag with a small piece of the corner cut, fill the holes until slightly rounded (you will need at least 1/2 teaspoon for each). Place the pan on a wire rack and cool completely. The chocolate puddles will sink in as it cools and more ganache can be added, to fill any depressions, as long as the brownie is still warm enough to melt it. (If necessary, you can set the tart under a lamp to heat the ganache puddles and make them smooth.) Unmold by placing the pan on a canister smaller than the opening for the loose bottom and pressing sides firmly down. To remove the parchment, refrigerate the tart or allow it to sit at room temperature until the puddles are firm to the touch. Cover a flat plate with plastic wrap, spray it lightly with non-stick vegetable spray and set it in top of tart. Invert the tart; peel off the parchment, and reinvert it onto a serving plate. To serve, use a thin, sharp knife to cut wedges. Serve accompanied by a scoop of coffee or vanilla ice cream and any leftover ganache reheated as sauce. ","[Chardonnay, Pinot Grigio, Riesling, Sparkling wine]" 42534,"Low Country Boil Pie 1/2 recipe All-Butter Easy Pie Dough, recipe follows 3 cups organic low-salt chicken broth 1 teaspoon Cajun spice blend
Pinch cayenne
2 tablespoons unsalted butter
1 cup regular (not quick-cooking) grits
1 medium Idaho potato
2 cups shredded sharp Cheddar 1 red bell pepper, chopped into fine dice
1 jalapeno pepper, seeded and chopped
1 cup fresh corn kernels (from 2 cobs)
1 link cured andouille sausage, diced
Salt 4 eggs
1/2 cup heavy cream
1/2 pound fresh raw medium-sized shrimp, peeled 2 cups (240 grams) all-purpose flour, cold, plus more for dusting 1 teaspoon (6 grams) salt
1 tablespoon (11 grams) sugar
1 cup (225 grams) unsalted butter, cut into small pieces and chilled in the freezer for 10 minutes
1/2 cup (120 milliliters) ice water
1 teaspoon (5 milliliters) lemon juice
Instructions: For the crust: Line a 9-inch pie pan with the All-Butter Easy Pie Dough. Dock the dough and refrigerate it for 30 minutes. Preheat the oven to 350 degrees F. Line the crust with parchment, fill it with pie weights or dried beans and bake it for 15 minutes. Remove the pie weights and the parchment and bake the crust for 5 to 10 minutes more, just until the raw-dough sheen goes away. Set the crust aside. For the filling: Bring the chicken broth, Cajun spice, cayenne and butter to a boil in a large saucepan. Stir in the grits and whisk until combined. Reduce the heat to low and simmer until the grits thicken, 8 to 10 minutes. Peel the potato; place it in a small saucepan filled with water and boil until it is fork-tender. Cool the potato and cut into 1/2-inch cubes. And the Cheddar, bell pepper, jalapeno, corn, andouille and potato to the grits and stir until combined. Test the seasoning and add salt to taste. In a small bowl, whisk the eggs together with the heavy cream and stir the mixture into the grits. Add the shrimp, stirring gently to distribute them evenly. Pour the mixture into the crust. Bake the pie for 35 to 40 minutes, or until the custard is set. In the bowl of a food processor fitted with the blade attachment, pulse together the flour, salt, sugar and butter until the mixture resembles cornmeal with some pea-size pieces of butter remaining. In a small bowl, stir together the ice water and the lemon juice. Slowly add the liquid to the flour mixture, pulsing, until the dough just comes together. Squeeze a small piece of dough between your thumb and index finger to make sure it holds its shape. Turn the dough out onto a lightly floured surface and divide it in half. Gently turn over each piece of dough a few times so that any dry bits are incorporated. Form each piece into a loose disk, wrap in plastic and refrigerate for at least 20 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 42535,"Sticky Rice 2 cups sticky rice Instructions: Soak the rice in cold water to cover by 2 inches for 3 hours up to overnight. Drain the rice and transfer to a bamboo steaming basket, or a colander or steaming basket which can be suspended over boiling water. Set aside. Fill a wok or saucepan with water. Place a rack or tray at least 1 inch above the water, cover the wok, and bring the water to a boil over high heat. Uncover the wok and place the rice filled steaming basket on the rack over the steam. Cover and reduce the heat to maintain a steady steam, and cook until the rice is sticky enough to be squeezed into small lumps, about 30 to 45 minutes. Add boiling water to the pan as needed to maintain the original level. When the rice is done, turn it out onto a large baking sheet. Wet a wooden spoon and quickly and gently spread the rice out into a shallow layer to help release some of the steam. When the rice is cool enough to touch, gather it into a large lump and place it into a basket or on a serving plate. Serve hot, warm or room temperature. ","[Riesling, Gewrztraminer, Pinot Grigio, Moscato]" 42536,"Garlicky Shrimp and Cannellini Beans 16 ounce can of white beans, drained and rinsed 2 tablespoons extra virgin olive oil Minced clove of garlic Water or chicken broth 8 ounces (weighed after peeling) peeled shrimp, deveined and cut into 1/2-inch pieces 1/4 cup chopped fresh parsley or basil Salt and crushed red pepper flakes Instructions: Simmer beans, olive oil and garlic for 10 minutes. Add some water or chicken stock to make the mixture soupier.
Add shrimp, cover and simmer 5 minutes or until shrimp turns pink.
Add parsley and season well to taste with salt and crushed red pepper. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 42537,"Penne with Spicy Sausage 2 tablespoons olive oil 1 pound ground hot Italian sausage
1 large sweet onion, finely chopped
3 cloves garlic, grated
1 1/2 teaspoons dried oregano
Pinch crushed red pepper flakes
One 32-ounce can crushed seasoned tomatoes
One 16-ounce can seasoned tomato sauce
Kosher salt and freshly ground black pepper
1 pound penne pasta Grated Parmesan cheese, optional
Instructions: Heat the oil in a large saucepan over medium heat. Add the sausage and cook, stirring occasionally, until browned. Transfer to a bowl. Add the onion to the saucepan and cook, stirring, until coated with the sausage drippings. Reduce the heat slightly and add the garlic, oregano and red pepper flakes. Stir until the mixture has softened, about 5 minutes. Add the crushed tomatoes and tomato sauce to the onion mixture. Stir until fully combined. Season with salt and pepper and stir in the cooked sausage. Reduce heat to low and gently simmer the sauce, stirring occasionally, until slightly thickened, about 25 minutes. Meanwhile, bring a large pot of salted water to a boil over high heat. Add the penne and cook until just tender, 8 to 10 minutes. Drain and transfer to a serving bowl. Add the sauce, sprinkle with Parmesan, if using, toss and serve. ","[Barolo, Barbaresco, Dolcetto, Aglianico]" 42538,"Almond Cherry Pie - 2003 1st Place Fruit/Berry 5 cups all-purpose flour 2 teaspoons salt 1 teaspoon baking powder 2 cups shortening 1 egg 1 teaspoon vinegar Cold water to make 1 cup liquid Filling 1 1/2 cups sugar, divided 4 tablespoons cornstarch 2 cans (14.5 ounces each) pitted tart red cherries, packed in water, drained and 3/4 cup liquid reserved 1 tablespoon butter 1/2 teaspoon almond extract 1/4 teaspoon red food coloring 2 tablespoons milk 2 tablespoons sugar 1/4 cup sliced almonds Instructions: Crust: In large bowl, stir together flour, salt and baking powder. Cut in shortening. Break egg into a liquid measuring cup. Add vinegar and enough water to make 1 cup. Beat with fork to mix. Add liquid to dry ingredients, stirring lightly with fork until moistened. Divide into 5 equal parts. Shape into flat 6-inch disks and wrap in plastic. Refrigerate 2 disks; freeze the rest. After 30 minutes, roll 1 refrigerated disk into a 10-inch round. Fit into 9-inch pie plate. Leave dough over edge of plate (do not trim off excess). Preheat oven to 400 degrees F. Filling: In medium saucepan, combine 3/4 cup of the sugar and cornstarch. Stir in reserved 3/4 cup cherry liquid. Bring to a boil, stirring constantly with whisk. Cook 1 minute. Whisk in butter, almond extract, food coloring and remaining sugar. Remove from heat. Fold in cherries. Set aside. In small saucepan, combine milk, sugar and almonds for topping. Bring to boil, stirring and cooking 3 minutes. Topping: For lattice top, roll dough disk into a 10-inch round. Cut dough into 1/2-inch wide strips. Pour filling into bottom crust. Weave strips in lattice design over filling. Trim strips even with bottom crust. Moisten strips with water, fold under with bottom crust and pinch rim to make fluted edge. Brush strips with sugar almond topping. Bake until crust is golden brown, about 30 to 45 minutes. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 42539,"Braised Red Cabbage 3 tablespoons unsalted butter 1 teaspoon caraway seeds 1 medium onion, thinly sliced Kosher salt and freshly ground black pepper 1 small head red cabbage, cored and thinly sliced 1 cup low-sodium chicken stock 1/4 cup apple cider vinegar 1 tablespoon granulated sugar 1 medium Granny Smith apple, finely diced 1 tablespoon chopped fresh dill Instructions: Melt the butter in a large skillet over medium heat. Add the caraway seeds, onion, 1 tablespoon salt and a few grinds of pepper and cook, stirring occasionally, until the onions are softened, about 5 minutes. Fold in the cabbage and cook until slightly wilted, 2 to 3 minutes. Add the stock, vinegar, sugar, apple, 2 teaspoons salt and a few grinds of pepper and stir to combine. Cover the skillet and cook until the cabbage is completely softened and the liquid is almost completely evaporated, about 20 minutes. Fold in the dill and transfer to a serving bowl. ","[Riesling, Gewrztraminer, Pinot Gris, Sparkling wine]" 42540,"Seared Flank Steak Salad with Arugula and Corn Relish 1/3 cup fresh lime juice 2 teaspoons lime zest 2 cloves garlic, minced 1 teaspoon chipotle pepper, chopped 3/4 cup canola oil 2 tablespoons chopped cilantro 1 (2 to 3 pound) flank steak 1 cup dried black beans, soaked overnight with one change of water 2 cloves garlic, smashed Salt and freshly ground black pepper 2 bunches arugula, rinsed and dried 2 cups corn relish, recipe follows 1/2 bunch cilantro, leaves picked, rinsed, and dried 6 cups cooked kernels (about 10 to 12 ears of corn) 2 cups diced onion 1 cup diced red bell pepper 1 cup diced green bell pepper 3/4 cup chopped celery 1 1/2 cups packed light brown sugar 2 tablespoons salt 2 tablespoons dry mustard 2 teaspoons mustard seed 2 teaspoons turmeric 1 1/2 teaspoons celery seed 1/4 teaspoon cayenne pepper 3 cups cider vinegar Instructions: Whisk together all of the marinade ingredients. Trim the steak of fat. Score both sides of flank steak in a criss-cross. Put the steak in a deep dish or sealable plastic bag and pour in the marinade. Marinate the flank steak in the refrigerator for 6 to 8 hours before grilling. Cook beans in cold water with 2 cloves of garlic. Add salt, about 10 minutes before the beans are done. They should be tender but not mushy. Preheat the grill for 20 minutes. Bring the steak to room temperature. Season the flank steak with salt and pepper. Grill 1 to 2 minutes each side. Allow to sit 15 minutes before slicing it. Arrange the arugula with the beans over top. Then place thinly sliced flank steak and corn relish over top. Garnish with the cilantro leaves. Combine all ingredients in a preserving pan. Bring the mixture to a boil over medium heat, stirring occasionally. Simmer mixture for about 30 minutes until it has thickened slightly. Ladle boiling hot relish into hot, sterilized pint jars leaving 1/4-inch headspace. Seal the jars with new 2 piece lids then process for 15 minutes in a boiling bath. Cool and label jars. Allow to mellow for a couple of weeks before serving. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 42541,"Cinnamon-Spiced Doughnuts 1/2 cup milk 1 teaspoon sugar plus 1/3 cup 1 1/2 teaspoons active dry yeast 1 egg 1/4 cup water 2 1/2 cups all-purpose flour 1/2 teaspoon salt 1/8 teaspoon ground nutmeg 4 tablespoons butter, melted Vegetable oil, for frying 1 cup sugar 1 teaspoon ground cinnamon Instructions: Make the Doughnuts: In a small saucepan, warm the milk slightly with 1 teaspoon sugar. Add the yeast and let sit for 5 minutes to proof.
In a small bowl, beat the egg with the water.
In a standing mixer with a paddle attachment mix the flour, remaining 1/3 cup sugar, salt, and nutmeg. Add the proofed yeast mixture, beaten egg mixture, and melted butter. Remove the paddle, switch to a dough hook, and mix until well-blended and kneaded, about 15 minutes. Transfer the dough to a large greased mixing bowl. Cover with plastic wrap and chill overnight.
On a floured surface, roll the dough out to about 1/4-inch thick and transfer to a sheet pan. Cover with plastic wrap, and chill for 30 minutes, allowing the dough to rest.
Cut dough into 1 1/2-inch squares. Line a sheet pan with a buttered sheet of parchment paper. Arrange the dough squares 1/2-inch apart on the sheet pan and cover with another sheet of buttered parchment. Place in a warm place to rise about 30 minutes.
Make the Coating: In a small bowl, combine the sugar and cinnamon to coat doughnuts.
Heat the oil in a large pot to 375 degrees F and fry the doughnuts for 1 to 2 minutes on each side. While doughnuts are still warm, toss them in the cinnamon sugar, to coat. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 42542,"Pineapple and Meyer Lemon Sorbet 3 Meyer, Eureka, or Lisbon lemons 1 ripe pineapple, peeled, cored, and cut into chunks 1 cup sugar Instructions: Grate 2 tablespoons lemon zest and reserve. Juice the lemons and reserve the juice separately. Place the lemon juice and the pineapple chunks in a blender and puree until smooth. Strain through a fine-mesh strainer into a large measuring cup. Add the reserved zest and stir together. You should have about 4 cups of puree. For each 4 cups of puree, measure 1 cup sugar. Place approximately 1/4 of the puree in a saucepan. Add the sugar and stir over medium heat until the mixture is simmering and the sugar has melted. Add this to the remaining puree and stir together. Place in the refrigerator and chill until cold. Freeze according to the instructions for your ice cream maker. ","[Prosecco, Moscato, Vinho Verde, Cava]" 42543,"Chicken with Black Olivada 2 chicken breasts, bone in, skin on 1/2 teaspoon or so of dried oregano or rosemary Olivada to taste Olive oil Salt and Freshly ground black pepper Lemon wedges, for garnish Instructions: Preheat the broiler. Mix oregano or rosemary in a tablespoonful or so of olivada; rub this mixture under skin and over skin. Drizzle some olive oil over top and broil or grill, several inches away from heat source until chicken is done (or bake in oven for 20 to 30 minutes or until done). Season with salt and pepper and serve with lemon wedges. ","[Ros, Pinot Grigio, Vermentino, Sauvignon Blanc]" 42544,"Mexican Avocado Salsa 2 ripe hass avocados 3 tomatillos, husked, rinsed and diced (about 1 cup) 1/4 cup chopped sweet onion 3 tablespoons chopped fresh cilantro 1 jalapeno pepper, finely chopped 2 tablespoons fresh lime juice Kosher salt and freshly ground pepper Instructions: Cut lengthwise around the middle of the avocados, then twist to separate the halves. Remove the pits by striking them with a knife blade, then scoop out the flesh with a spoon and dice. Combine the avocados, tomatillos, onion, cilantro, jalapeno, lime juice, 1/2 teaspoon salt and 1/4 teaspoon pepper in a medium bowl and gently mix. ","[Rioja, Tempranillo, Garnacha, Pinot Grigio]" 42545,"Pear Caramel Tart 1 stick butter 1 1/2 cups sugar 8 pears, peeled, cored and sliced 1 prepared pie crust (pillsbury) 2 tablespoons sugar mixed with 1 teaspoon cinnamon 1 egg, lightly beaten Instructions: In a large non-stick skillet, melt butter and stir in sugar. As mixture begins to bubble, remove from heat and spread out pears. Return skillet to heat and cook over medium high until golden brown syrup bubbles up. This process will take about 30 minutes. Roll out crust to flatten folds and sprinkle with cinnamon sugar mixture. Place crust over pears and press down around edges. Cut slits in crust and brush with egg. Bake for 30 minutes until crust is golden brown. Allow skillet to cool for 2 minutes. Loosen edges of crust with paring knife. Invert tart onto plate and cool. ","[Chardonnay, Riesling, Moscato, Sparkling wine]" 42546,"Spiked V.I.P 1 part sweet tea-infused vodka 1 part high quality lemonade Ice, for glasses Lemon wheels, for serving Fresh mint sprig, for serving Instructions: Add equal parts sweet tea vodka and lemonade to a chilled ice-filled mason jar. Stir and add a wheel of lemon and a sprig of mint to the glass. ","[Vodka, Lemonade]" 42547,"Apple-Honey Baklava 1 1/4 cups sugar 2/3 cup orange blossom honey 6 wide strips orange zest, plus 1/4 cup orange juice (from 1 orange) 1 1/4 cups water 4 teaspoons fresh lemon juice 2 sticks unsalted butter 3 Granny Smith apples, peeled and finely chopped 2 tablespoons orange blossom honey 1 teaspoon ground cinnamon 1/2 teaspoon salt 1/4 teaspoon ground cloves 1 cup walnut pieces 1 cup unsalted pistachios 1/4 cup plus 2 tablespoons breadcrumbs 24 sheets frozen phyllo dough (from a 16-ounce box), thawed Instructions: Make the honey syrup: Combine the sugar, honey, orange zest, orange juice and water in a medium saucepan. Bring to a rapid simmer over medium heat, stirring to dissolve the sugar. Reduce the heat and slowly simmer until thick enough to coat a spoon, about 15 minutes. Remove from the heat and stir in the lemon juice. Let cool slightly. Remove the orange zest and reserve for the filling. Refrigerate the syrup until cold, at least 1 hour. Make the baklava: Position a rack in the lower third of the oven and preheat the oven to 375? F. Melt 2 tablespoons butter in a large skillet over medium heat. Add the apples and cook, stirring, until softened, about 5 minutes. Add the honey, cinnamon, salt and cloves; cook until the skillet is dry and the apples are sticky, 3 minutes. Set aside to cool. Pulse the nuts in a food processor until finely chopped; transfer to a large bowl. Finely chop the reserved orange zest and add to the nuts. Add the apples and 1/4 cup breadcrumbs and stir to combine.
Melt the remaining 1 3/4 sticks butter in a saucepan over low heat. Brush the bottom and sides of a 9-by-13-inch baking dish with some of the melted butter. Unroll the phyllo dough onto a flat surface and cover with a damp towel. Lay 1 sheet of dough in the baking dish and lightly brush with some of the butter. (If there is a little excess phyllo just fold it over and brush lightly with more butter. If the sheet hangs out of the dish, trim to fit.) Sprinkle with some of the remaining 2 tablespoons breadcrumbs. Repeat the layering 5 more times (phyllo, butter, breadcrumbs). Scatter one-quarter of the apple-nut mixture on top.
Layer 4 more sheets of phyllo on top, brushing with butter in between each; top with another one-quarter of the apple-nut mixture. Repeat this layering 2 more times (4 sheets of buttered phyllo, then one-quarter of the apple-nut mixture). Layer the remaining 6 sheets of phyllo on top, lightly brushing with butter in between each.
Cut the baklava in half crosswise and lengthwise in the pan with a paring knife to make 4 quarters, cutting all the way through. Halve each quarter crosswise to make 8 rectangles. Cut each rectangle into 4 triangles. (You will end up with a total of 32 pieces.)
Bake the baklava until golden and crisp, about 45 minutes. Remove from the oven; immediately pour the honey syrup over the top. Let the syrup soak in completely while the baklava cools, at least 3 hours. ","[Chardonnay, Riesling, Pinot Grigio, Gavi]" 42548,"Fettuccine with Salsiccia and Brisket Sauce 3 tablespoons extra-virgin olive oil 10 ounces beef brisket, cut into 2-inch cubes Kosher salt and freshly cracked pepper 1/4 cup unbleached flour 2 cloves garlic, smashed 1 onion, finely diced 1/3 cup dry red wine 3 Italian sausages, cut in half 3 cups canned Italian tomatoes, passed through a food mill 1 tablespoon tomato paste 1 cup water or stock 1 sprig fresh marjoram, leaves only 1/8 teaspoon freshly grated nutmeg Pinch raw sugar 2 cups unbleached flour, plus more for dusting 4 organic eggs Salt Instructions: Making the sauce: Heat the olive oil in a saucepan on medium heat. Sprinkle the brisket with salt and pepper, and then toss the cubes in the flour. Sear in the pan until nicely browned. Add the garlic and onions and saute for about 5 minutes. Deglaze with the wine. Add the sausages, tomato puree, tomato paste, water, marjoram leaves, nutmeg and sugar. Mix and simmer on low on the stovetop until the meat is tender, 3 to 4 hours. Check the seasoning and add salt and pepper to taste. Making the pasta: Into a food processor, add the unbleached flour and eggs. Pulse until crumbly. Take the dough out and place on a floured surface. Knead the dough until silky, about 5 minutes. Wrap in plastic wrap and let rest for 30 minutes. Roll the dough using a pasta machine and cut using the fettuccine attachment. Place the pasta in a single layer on a lightly floured surface until it's all rolled out. Boil the fettuccine in salted water until al dente, about 2 minutes. Drain. Place some pasta onto a plate, ladle on some sauce and enjoy. ","[Barolo, Barbaresco, Dolcetto, Valpolicella]" 42549,"Devilish Sloppy Chicken Mini Sammies 12 bake-off dinner rolls, any brand 1 teaspoon plus 1 tablespoon smoked paprika, divided 1 tablespoon vegetable oil, 2 turns of the pan 2 tablespoons butter 2 pounds ground chicken 3 cloves garlic, finely chopped 1 medium to large onion, finely chopped 2 tablespoons grill seasoning (recommended: Montreal Seasoning blend by McCormick) 1 tablespoon hot sauce, eyeball it 1 (8 ounce) can tomato sauce 2 tablespoons Worcestershire sauce 2 tablespoons brown sugar 2 rounded tablespoonfuls spicy brown mustard 1/2 cup water Instructions: Heat the oven as directed on package of bake-off rolls. Arrange the rolls on a nonstick cookie sheet and sprinkle the rolls with about 1 teaspoon of smoked paprika, 1/3 palmfull. Bake rolls until golden and soft and remove. While rolls cook, heat a deep nonstick skillet over medium-high heat. Add vegetable oil then melt butter into the oil and add chicken. Crumble and brown meat 3 to 4 minutes then add in the garlic and onions. Add 1 tablespoon smoked paprika and 2 tablespoons of grill seasoning to the chicken. Continue to cook over medium-high heat. Mix hot sauce, tomato sauce, Worcestershire, brown sugar, mustard in a small bowl then stir into the meat and reduce heat to low. Stir in about 1/2 cup of water to keep the mix loose as it simmers. Simmer gently 10 minutes. Split rolls and scoop chicken into them and serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]" 42550,"Meatballs with Angel Hair Pasta 3 1/4 tablespoons minced shallot 3/4 tablespoon chopped garlic 1 tablespoon extra-virgin olive oil 1 pound ground beef 3 1/4 tablespoons heavy cream 1 egg 1 1/2 tablespoons tomato paste 1 tablespoon port wine 1 pinch fresh ground pepper 1 pinch salt 3 1/4 tablespoons Parmesan 2 tablespoons bread crumbs 2 tablespoons butter 3 tablespoons all-purpose flour 2 cups heavy cream 1/4 cup Parmesan 2 tablespoons white truffle oil 6 ounces cooked angel hair pasta Sea salt and fresh ground pepper Fresh oregano leaves Instructions: Preheat oven to 350 degrees F. To make meatballs: Saute shallot and garlic in olive oil and let cool. Combine all ingredients together and mix well. Scoop into 1-ounce meatballs and shape by hand. Place on a sheet pan and bake for 6 to 7 minutes. Remove from the oven and let cool. After meatballs have cooled, trim off the top and bottom so that the meatballs lay flat and the pasta piles can rest on top. To make the Angel Hair Piles: Melt the butter in a heavy bottomed saucepan. Add the flour stirring continuously. Cook for 2 to 3 minutes on low heat. Add heavy cream while constantly whisking. Turn off heat once the cream starts to boil and thicken. Whisk in cheese. Gently mix the cream sauce and the truffle oil with the pasta and season with salt and pepper. Using a cocktail fork or fondue fork gather about 10 to 12 strands of pasta and roll into a pile small enough to fit on top of each meatball. Preheat oven to 400 degrees F. To assemble: Place each pile of pasta on a meatball. When completed, cover and heat in the oven for 2 to 3 minutes. Place on a serving tray and garnish with small oregano leaves. ","[Barolo, Barbaresco, Chianti, Rioja]

" 42551,"Smoked Salmon and Jicama Maki Sushi Rolls 4 cups sushi rice (Calrose/short grain) Water 1 cup rice wine vinegar 1/4 cup mirin 1/2 cup sugar 8 sheets of nori 1 cup smoked salmon strips 1 cup of jicama strips 1 cup diakon sprouts 1/4 cup gari (pickled ginger) julienned Wasabi oil Soy syrup Instructions: Wash rice at least 3 times or until water is clear. Fill rice cooker or casserole with water to about 1-inch over rice. I highly recommend a rice cooker B more than 2 billion people use them in Asia for a reason. Slowly heat vinegar, mirin and sugar until very hot but not boiling. Fold in >su= (vinegar and sugar) with the hot rice, add enough so that the rice has a tart/sweet taste. Rice should be shiny, not mushy. Carefully put rice in a clean bowl, cover with a damp cloth and let rest for 30 minutes. Lay down nori on sushi mat and lightly pat on rice on bottom 2/3rds of nori. Place smoked salmon, jicama, daikon, gari and a touch of wasabi oil. Roll, moisten end and let rest. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Sparkling wine]" 42552,"Chicken Pibil 1/4 cup Achiote paste * 10 garlic cloves 2 teaspoons cumin seeds 1/4 teaspoon ground cinnamon 1/2 cup freshly squeezed orange juice 1/4 cup freshly squeezed lime juice 1/4 cup red wine vinegar 1 1/2 teaspoons salt 2 teaspoons cracked black pepper 6 chicken legs with thigh, ankle joint removed, scored to the bone and skin removed 2 onions, cut into 3 slices each, plus 2 onions diced 3 Italian Roma tomatoes, cut in 4 slices 6 banana leaves (optional) 3 tablespoons unsalted butter 2 cups chicken stock Instructions: In a blender combine Achiote paste, garlic, cumin, cinnamon, orange juice, lime juice, vinegar, salt and pepper. Puree until smooth. Pour into a nonreactive baking pan, add the chicken and turn to coat. Cover and marinate in the refrigerator for at least 2 hours and up to 24 hours. Preheat oven to 375 degrees. In a heated, dry, cast iron skillet char onion slices until blackened on both sides. Remove and char tomato slices until blackened on both sides. Reserve. Cut six 16 x 14-inch sheets of heavy-duty aluminum foil. Take banana leaves, and cut into 10-inch squares. Toast squares over a burner to soften, about 2 seconds on each side . Place banana leaves on top of each piece of foil. Remove chicken from marinade, reserving marinade, and place a piece on each foil piece or banana leaf. Top each with two tomato slices and one onion slice. Wrap and seal banana leaf and the foil to enclose. Place on a baking sheet and bake for 45 minutes. Meanwhile, in saucepan melt butter. Saute the diced onions until golden brown. Stir in the reserved marinade and bring to a boil. Cook, stirring frequently, for about 5 minutes. Add chicken stock and cook for 10 minutes longer. Reserve. When the chicken in ready, remove from oven and open the packets. Transfer the chicken, with the banana leaves if using, to serving plates. Pour any excess juice from the pan into the sauce. Pour sauce over chicken and serve. ","[Syrah, Tempranillo, Garnacha, Barbera]

" 42553,"Yogurt Sorbet 3 extra-large egg whites* 2/3 cup sugar 3 cups plain non-fat yogurt Instructions: With a hand-held mixer, beat the egg whites in a medium bowl, until frothy. While still beating, slowly add the sugar and beat on high speed until the egg whites are stiff and shiny, about 4 minutes. (This can also be done in the bowl of an electric mixer fitted with the whisk attachment). In another bowl, whisk the yogurt until smooth. Fold in the egg whites. Transfer the mixture to an ice cream freezer and freeze according to the manufacturer's instructions. Freeze in a quart container until ready to serve. ","[Sauvignon Blanc, Riesling, Gewrztraminer]" 42554,"Spaghetti with Chickpea Red Sauce 3 tablespoons EVOO 2 to 3 tablespoons fresh rosemary leaves, finely chopped
3 to 4 cloves garlic, chopped or sliced
1 Fresno cl, finely chopped or 1/2 teaspoon dried cl flakes
1 small onion, finely chopped
Salt and pepper
Salt and pepper 2 tablespoons tomato paste
1/2 cup dry white or red wine
One 15- to 18-ounce can chickpeas/ceci beans, lightly drained
1 cup chicken stock
One 28- to 32-ounce can San Marzano tomatoes
1 cup passata or tomato puree
1 pound whole-grain, farro or whole wheat spaghetti
Freshly grated pecorino, for topping
Handful fresh flat-leaf parsley leaves, chopped
Instructions: Heat the EVOO in a Dutch oven or large skillet over medium to medium-high heat. Add the rosemary, garlic, chiles, onions and some salt and pepper. Stir and cook for 5 to 7 minutes. Add the tomato paste, stir 1 minute, and then add the wine. To a food processor, add half of the chickpeas and the stock, and pulse into a fine chop but not a puree. Add the chickpea mixture to the sauce. Add in the tomatoes, breaking them up a little and add the remaining whole chickpeas. Reduce the heat to a simmer, and cook to thicken the sauce, about 20 minutes. Turn off and cool, then store for a make-ahead meal. Reheat the sauce over medium heat, partially covered, adding a little stock or pasta water to thin, if necessary. To serve, bring a pot of water to a boil for the pasta. Salt the water, and cook the pasta to al dente. Remove 1/2 cup of the starchy cooking water and add to the sauce, if necessary. Strain the pasta and add to the sauce. Toss to combine for 1 full minute. Serve the pasta in shallow bowls topped with cheese and parsley. ","[Barolo, Barbaresco, Chianti, Tempranillo]" 42555,"Zucchini Snack Pizzas 1 large zucchini, washed and trimmed 1 tomato, coarsely chopped 1 cup grated mozzarella cheese 4 to 6 basil leaves, chiffonaded, for garnish Instructions: Preheat oven to 400 degrees F. Cut the zucchini horizontally or severely on the bias about 1/3 inch thick. Brush with olive oil and season with salt and pepper. Either roast on baking sheet in oven for about 10 minutes or grill. Zucchini strips should retain body and firmness. Sprinkle cooked zucchini with chopped tomato and mozzarella. Return to oven and allow cheese to melt, about 5 to 8 minutes. Remove from oven and sprinkle with basil. Serve on plates with knives and forks, moms may have to cut pieces up. ","[Vermentino, Sauvignon Blanc, Pinot Grigio, Chianti]" 42556,"Shrimp and Scallop Stir-Fry with Pineapple Fried Rice 3 tablespoons oil 3/4 cup julienned carrots 1/3 cup thinly sliced onions 1/4 cup thinly sliced-on-the-bias celery 8 jumbo scallops 12 (16 to 20/ per pound) shrimp 3/4 cup shiitake mushrooms 4 pieces baby bok choy 1 1/2 cups Lobster Sauce, recipe follows Pineapple Fried Rice, recipe follows 4 cups shrimp shells 2 tablespoons olive oil 1/4 cup onions, chopped 1/4 cup carrots, chopped 1/4 cup celery chopped 3 garlic cloves, minced 3 teaspoons finely ground lemongrass stalks 1/3 cup sherry 1/2 cup white wine 4 cups fish stock 1 bay leaf 1 teaspoon black peppercorns 4 to 6 thyme stems 1 tablespoon sugar 2 tablespoon tomato paste 1 tablespoon lobster base 7 tablespoons peanut oil, divided 1/4 cup red onion, medium diced 2 tablespoons ginger, finely diced 2 tablespoons carrots, diced small 2 tablespoons red bell peppers, small diced 1/4 cup Chinese sausage, thinly sliced 1/4 cup water chestnuts 1/2 cup pineapple, diced small 2 cups day-old rice Instructions: In a large wok, heat oil over high heat. Add carrots, onions, and celery, cook for 2 minutes. Add scallops and shrimp, cook for 4 minutes. Add mushrooms and bok choy and cook for 2 minutes. Add 3/4 cups lobster sauce stir well. Add 3/4 cups more lobster sauce and simmer. Pour over Pineapple Fried Rice. Preheat oven to 400 degrees F. Roast shrimp shells until crispy brown. In food processer, coarsely chop. In heavy stock pot, heat olive oil, add onions, carrots, celery and garlic saute for 2 minutes. Add pesto cook 5 minutes. Add shrimp shells. Deglaze with sherry and wine. Add stock, bay leaf, and peppercorns. Add thyme, sugar, tomato paste, and lobster base. Bring to a boil, then simmer and reduce for 40 minutes. Strain through fine sieve. Return to sauce pan, reduce by half. Over high heat, in a saute pan, heat 3 tablespoons peanut oil. Add onion, ginger, carrots, red bell peppers, and Chinese sausage. Cook stirring constantly for 5 minutes. Add water chestnuts and pineapple. In another saute pan, over high heat, add 4 tablespoons peanut oil, when hot, add rice. Stir fry until warm. Add all other ingredients and fry until hot. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 42557,"Cinnamon Roll Bread Pudding 2 cups whole milk 3/4 cup heavy cream 4 large eggs 1/2 cup granulated sugar plus 1 tablespoon for garnish 1/3 cup nut-flavored liqueur (recommended: Di Saronno or Frangelico) 1 teaspoon vanilla extract 1/2 teaspoon kosher salt 7 cups large dice cinnamon challah (or plain challah or brioche plus 2 teaspoons ground cinnamon) (about 10 ounces challah) 1 cup walnuts, toasted and coarsely chopped Instructions: Heat the oven to 350 degrees F and arrange a rack in middle.
Whisk together milk, cream, eggs, 1/2 cup sugar, liqueur, vanilla, and salt in a medium bowl until egg is broken up and mixture is smooth. Evenly distribute bread and walnuts in a 2 quart baking dish, pour custard mixture over bread, and allow to soak for at least 15 minutes.
Meanwhile, bring about 8 cups water to a simmer over medium-high heat.
Evenly distribute remaining 1 tablespoon sugar over bread pudding. Set the filled baking dish into a larger roasting pan and add enough of the hot water to reach halfway up the sides of the baking dish. Bake until custard is set and top is lightly browned, about 50 to 60 minutes. Remove from water bath and let sit 5 to 10 minutes before serving. Serve warm, at room temperature. ","[Chardonnay, Riesling, Pinot Grigio, Sparkling wine]" 42558,"Butter Lettuce Salad with Crispy Prosciutto, Oyster Mushroom Chips, Cabrales and Pears 1 1/2 pounds oyster mushrooms Extra-virgin olive oil Kosher salt Crushed red pepper flakes 1/4 pound prosciutto, thinly sliced Red wine vinegar 2 heads butter or Boston lettuce 1 D'Anjou pear, cored and thinly sliced 1/4 pound Cabrales or other blue cheese, crumbled Instructions: Preheat the oven to 375 degrees F. Remove the oyster mushrooms from the stem and pull them into bite-size pieces (the smaller ones can be left whole). Add them to a bowl along with some olive oil. Season with salt and crushed red pepper, to taste, and toss to coat. Spread the seasoned mushrooms out on 2 baking sheets in a single layer. Roast the mushrooms in the preheated oven until the mushrooms are sort of \cooked on\ to the bottom of the baking sheet, about 10 to 12 minutes. Remove the baking sheet from the oven and let it cool for 3 to 5 minutes. Scrape the mushroom chips off the bottom of the baking sheet with a bench scraper and reserve in a small bowl. MMMMM...mushroom chips! Cut the prosciutto crosswise into 1/2-inch strips. Try to keep them separated. Coat a large saute pan with olive oil and put over low heat. Lay the prosciutto strips in the pan, and when they start to shrivel and shrink add more strips to the pan. When the strips get crispy and crinkly give them a douse of red wine vinegar. Stir quickly and turn off the heat. Remove the strips to paper towels until ready to use. These are best when they are cooked the day of use. Separate the leaves of the lettuce, removing any thick ribs. Wash and spin dry, if needed; usually this lettuce is pretty clean and healthy looking. Add the lettuce to a large bowl and toss in the mushrooms chips, sliced pears and blue cheese. Dress with red wine vinegar, olive oil and salt, to taste. Check the seasoning to make sure the salad is dressed appropriately. Arrange the salad on serving plates and sprinkle with the prosciutto strips. Let everyone tell you that you are a super star!!! ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]

" 42559,"The Cheesiest Quesadillas 3 green poblano chiles Butter, for greasing the skillet
3 extra-large flour tortillas
1 1/2 cups finely grated Monterey Jack cheese
1 1/2 cups finely grated pepper jack cheese
Instructions: Roast the chiles by using metal tongs to hold them one-by-one over the flame of your stovetop until the skin is totally charred. (If you don't have a gas stove, you can use an outdoor grill OR place them on a baking sheet directly under your oven's broiler.) When totally blackened, place the chiles in a large resealable plastic bag and seal the bag to allow them to sweat for a good 20 minutes. Then use a knife to scrape off most of the blackened skin. Stem, seed and finely mince the chiles. Butter a large cast-iron skillet generously and set over medium heat. Put 1 tortilla in the skillet and sprinkle on a third of the Monterey Jack and pepper jack cheese, evenly spreading it all the way to the edges so that the surface will be totally covered. Sprinkle on a third of the roasted chiles. Wait for the cheese to mostly melt, then fold half of the tortilla over itself. Cook for 20 more seconds, then flip the half-moon over and cook until the tortilla is buttery and golden, for 30 more seconds. Keep warm and repeat with the remaining tortillas, cheese and chiles. Cut into 4 or 5 wedges each and serve with bowls of chili. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 42560,"Turkey Stock and Amazing Gravy 1 turkey leg 2 turkey wings 1 turkey neck 2 tablespoons canola oil Salt and freshly ground black pepper 6 large garlic cloves 2 Vidalia sweet onions, quartered 2 carrots, chopped in thirds 3 stalks celery, chopped in thirds 1 teaspoon salt 2 teaspoon pepper 6 fresh sage leaves Amazing Gravy, recipe follows 4 tablespoons butter 3/4 cup all-purpose flour 4 cups turkey stock, warm 1 teaspoon black pepper 1/2 teaspoon rubbed sage 1/2 teaspoon salt Instructions: Preheat oven to 400 degrees F.
Evenly rub turkey parts with oil. Sprinkle with salt and pepper. In a large roasting pan, place turkey, skin side down, in oven and roast for 45 minutes.
Prepare and combine vegetables. Reduce heat to 350 degrees F, briefly remove turkey, add in vegetables, turning to coat in bottom of pan juices. Place turkey, skin side up on top of vegetables and continue to roast for another 35 minutes.
Remove pan from oven, place over burners and add in 4 quarts of water. Scrape bottom of pan to remove stuck bits, repositioning turkey and vegetables as needed. Keep at a medium to low simmer for 2 hours, uncovered until deep in color and flavor. Strain turkey and vegetables from stock, pushing any vegetable matter through strainer. Let sit, and skim fat from top. In a large saute pan, melt butter, stir in flour, and cook for 1 minute. Slowly add in warm turkey stock 1/2 cup at a time until gravy is desired consistency. Add in spices and adjust seasoning, if necessary.
Serve with turkey. Yield: 3 1/2 cups ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 42561,"Minestrone with Gnocchi 3 tablespoons extra-virgin olive oil, plus more for drizzling 2 stalks celery, chopped 2 carrots, chopped 1 onion, chopped Kosher salt and freshly ground pepper 2 cloves garlic, minced 1/4 teaspoon red pepper flakes 1 15-ounce can diced tomatoes 1 small sprig rosemary 1/3 cup grated parmesan cheese, plus 1 small parmesan rind (optional) 1 small head escarole, chopped 1 16-ounce package gnocchi Instructions: Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the celery, carrots, onion, 1/2 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until the vegetables soften, about 5 minutes. Add the garlic and red pepper flakes; cook 1 minute. Add 6 cups water, the tomatoes, rosemary, parmesan rind and 1/2 teaspoon salt to the pot. Bring to a simmer, then reduce the heat to medium and cook until the vegetables are very tender, about 15 minutes.Stir in the escarole and cook until wilted, about 3 minutes; season with salt and pepper. Stir in the gnocchi and cook, gently stirring occasionally, until tender, about 3 minutes. Discard the rosemary sprig and parmesan rind. Ladle the soup into bowls; top with the grated parmesan and drizzle with olive oil. ","[Barolo, Barbaresco, Chianti, Rioja]

" 42562,"Stracciatella Soup 6 cups reduced-sodium chicken broth 2 large eggs 2 tablespoons freshly grated Parmesan 2 tablespoons chopped flat-leaf parsley 2 tablepoons chopped fresh basil leaves 1 cup lightly packed spinach leaves, cut in thin strips Salt and freshly ground black pepper Instructions: Bring the broth to a boil in a large saucepan over medium-high heat. In a bowl, whisk the eggs, cheese, parsley, and basil to blend. Reduce the heat to medium-low. Stir the broth in a circular motion. Gradually drizzle the egg mixture into the moving broth, stirring gently with a fork to form thin strands of egg, about 1 minute. Stir in the spinach, then season the soup, to taste, with salt and pepper. Ladle the soup into bowls and serve. ","[Chardonnay, Chianti, Barbera, Vermentino]" 42563,"New Potato Salad 3 pounds new potatoes, cooked 4 eggs, hard-boiled and sliced 3 tablespoons coarse-grain mustard 1 red onion 4 tomatoes, peeled, seeded, diced 1/4 cup chopped celery 1 tablespoon chili powder 1/2 cup olive oil 3 ears corn, roasted and shucked 1 poblano chili, minced Instructions: In a large bowl blend all ingredients. Season with salt and fresh cracked pepper. Garnish with chopped parsley if desired. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 42564,"Bouillabaisse 1 pound sea scallops 1 pound medium to large shrimp, shelled and de-veined 1 pound Bouchu mussels, scrubbed well, beards removed 3/4 pound red snapper fillets 3/4 pound monkfish fillets (or other white fish such as halibut or grouper) 1/4 pound butter 4 ounces olive oil 4 garlic cloves, minced 1 onion, diced 1 carrot, diced 1/2 leek, diced 1/2 celery stalk, diced Dry white wine 6 cups fish stock 2 tomatoes, peeled, seeded and chopped 1 small can tomato paste 20 threads of saffron Fresh black pepper, to taste 2 small potatoes, peeled and diced 1/4 cup chevril, chopped Instructions: Preheat oven to 350 degrees. Wash and clean the seafood. Cut seafood, snapper and monkfish into large pieces and place each type of seafood into individual baking pans. Add the butter and olive oil to a large pot. Add garlic, onion, carrot, leek, and celery, and sweat until vegetables are soft. Deglaze the mixture with white wine and reduce the volume by half. Add cold water to the pot to cover the vegetables and heat mixture. Add the fish stock, chopped tomatoes, tomato paste, saffron threads, and freshly crushed black pepper to taste. Simmer for 90 minutes total and skim regularly. After 45 minutes add potatoes. After 90 minutes strain sauce, return potatoes and liquid to the pot and simmer until desired consistency. Correct seasoning to taste. Cover each type of seafood in its individual baking pan with the sauce. Bake for 10 minutes or until seafood is cooked through and the mussels have opened. Discard any unopened mussels. Add seafood and sauce from each pan to bowls. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 42565,"Tesque-Seared Ahi Tuna Tataki Tostaditas 6 blue corn tortillas, cut in 1/2 and fried until crispy 1 cup julienned heart of romaine Guacamole, recipe follows 2 (3-ounce) ahi tuna steaks, seasoned with Tuna Seasoning, recipe follows, and seared until rare Pico de Gallo, recipe follows Avocado Crema, recipe follows Chipotle Crema, recipe follows Lime slices cilantro sprigs, or julienned red and yellow peppers, for garnish, optional 3 large avocados, peeled and pitted 1/2 small red onion, diced 2 jalapenos, stemmed, de-veined, seeded, and diced 1/4 cup cilantro leaves, cleaned and chopped 1/2 lime, juiced 1/2 teaspoon ground cumin Hot sauce, optional Salt and freshly ground pepper 1 teaspoon garlic powder 1 teaspoon paprika 1 teaspoon chili powder 1 teaspoon ground cumin 1/2 teaspoon ground cayenne Pinch dried Mexican oregano Salt and freshly ground pepper 6 plum tomatoes, chopped 1/2 small red onion, diced 1/4 cup chopped cilantro leaves 1 jalapeno, stemmed, de-veined, seeded and diced 1/2 teaspoon ground cumin 1/2 lime, juiced Salt and freshly ground pepper 1 large avocado 1 cup mayonnaise 1/2 cup sour cream 1 tablespoon minced garlic 1/2 lime, juiced Hot sauce Salt and freshly ground pepper 2 to 3 whole canned chipotle peppers, seeds removed 1 cup mayonnaise 1/2 cup sour cream 1 tablespoon minced garlic 1/2 lime, juiced Hot sauce Salt and freshly ground pepper Instructions: On a serving platter, arrange tortillas and sprinkle with romaine. Place 1 tablespoon of Guacamole on each tortilla. Slice ahi tuna into 1/8-inch thick slices and lay on top of Guacamole (3 slices per halved tortilla.) Sprinkle Pico de Gallo over platter and dress with Avocado and Chipotle Cremas (a squeeze bottle works best). Garnish with lime slices, cilantro sprigs, or julienned red and yellow peppers, if desired.
Mash avocados with a fork, leaving somewhat chunky. Add other ingredients, 1 at a time, stirring gently. Season with hot sauce, salt, and pepper, to taste. Serve immediately. Stir all ingredients together. Season with salt and pepper, to taste. Rub gently onto all sides of ahi tuna. Toss all ingredients in a large bowl until well mixed. Season with salt and pepper, to taste. Blend all ingredients in food processor until smooth and creamy. Season with hot sauce, salt, and pepper, to taste. Refrigerate until ready to serve. Blend all ingredients in food processor until smooth and creamy. Season with hot sauce, salt, and pepper, to taste. Refrigerate until ready to serve. ","[Pinot Grigio, Sauvignon Blanc, Vermentino, Albari?o]" 42566,"Hot and Sour Soup 2 tablespoons tree ears 5 Chinese mushrooms 1/4 cup tiger lily shreds 2 cloves garlic, minced 2 tablespoons peanut oil 1/2 cup shredded pork 4 cups pork stock 5 scallions 1/4 cup bamboo shoots 1 tablespoon pickled mustard greens, thinly sliced 6 tablespoons Chinese black vinegar 2 teaspoons sugar 1/2 teaspoon MSG, if desired 3 tablespoons light soy 8 teaspoons cornstarch 1/2 cup diced bean curd 1 egg, lightly beaten 1 tablespoon sesame oil Instructions: Soak 2 tablespoons of tree ears in 1 cup of boiling water for 20 minutes. Soak 5 Chinese mushrooms in 1 cup boiling water for 20 minutes. Soak 1/4 cup tiger lily shreds in 1 cup of boiling water for 20 minutes. Drain and set aside. Saute 2 cloves minced garlic in 2 tablespoons of peanut oil for 2 minutes over medium heat in a soup pot. Add 1/2 cup shredded pork and saute for 2 minutes. Add 4 cups pork stock, the tree ears, mushrooms, and tiger lily shreds, 3 scallions (in 1\ lengths), 1/4 cup bamboo shoots, 1 tablespoon thinly-sliced, pickled mustard greens. Add 6 tablespoons Chinese black vinegar, 2 teaspoons sugar, 1/2 teaspoon MSG, 3 teaspoons light soy. Mix together 8 tablespoons cornstarch with 3 tablespoons water and add to boiling soup. Simmer for 1/2 hour. Before serving, add 1/2 cup diced bean curd, add 1 egg (lightly beaten). Remove from heat, add 1 tablespoon sesame oil. Serve in 4 bowls, top each with 1/2 scallion, minced. ","[Chenin Blanc, Riesling, Gewrztraminer, Pinot Grigio]

" 42567,"How to Make Homemade Soft Pretzels | Soft Pretzels 3 tablespoons unsalted butter, cubed and at room temperature, plus melted butter for brushing 2 tablespoons packed dark brown sugar 1 1/4-ounce packet active dry yeast (2 1/4 teaspoons) 6 cups all-purpose flour 2 teaspoons kosher salt, plus more for sprinkling Cooking spray 2/3 cup baking soda Mustard, for dipping (optional) Instructions: Combine 2 cups warm water (110 degrees F to 115 degrees F), the butter and brown sugar in the bowl of a stand mixer. Sprinkle the yeast on top and let stand until foamy, about 10 minutes. If the yeast does not foam, discard and try again with fresh yeast. Add 3 cups flour and 2 teaspoons salt to the yeast mixture. Using the dough hook, mix on low speed, then increase the speed to medium as the flour starts to incorporate. (Scrape down the side of the bowl as needed.) Mix in the remaining 3 cups flour on low speed, then increase the speed to medium and mix until the dough gathers around the hook and pulls away from the bowl. Turn the dough out onto a clean surface; knead until smooth, 5 minutes. Brush a large bowl with melted butter, add the dough and turn to coat. Cover with plastic wrap and let rise in a warm place until doubled in size, about 1 hour. Punch down the dough, then divide it in half. Divide each half into 6 even pieces with a knife; cover with plastic wrap. Line 3 baking sheets with parchment paper and coat with cooking spray. Tape a 24-inch-long piece of string to the countertop to use as a guide. Roll out a piece of dough on the countertop with your hands, starting in the middle and working your way out to the ends until you have a 24-inch-long rope. As you roll, occasionally lift the dough by the ends and slap the middle against the counter to stretch it. Lift the ends of the rope to make a U shape, then cross one end over the other twice to make a double twist in the middle. Fold down the ends and attach them to the bottom of the U, forming a pretzel shape. Transfer to one of the prepared baking sheets; repeat with the remaining dough, arranging 4 pretzels on each baking sheet. Cover loosely with plastic wrap and let stand at room temperature until slightly puffed, about 30 minutes. Position racks in the upper and lower thirds of the oven; preheat to 425 degrees F. Fill a wide pot with 10 cups water; add the baking soda and bring to a low simmer, whisking to dissolve. Use scissors to cut the parchment around each pretzel, leaving a 1-inch border. Slide the pretzels (on the parchment) off the baking sheets, then coat the baking sheets with cooking spray. Working in batches, carefully invert each pretzel into the water and use tongs to peel off the parchment. Simmer until the pretzels plump, about 45 seconds per side. Remove with a slotted spoon, letting the excess water drip off; arrange on the prepared baking sheets. Sprinkle with salt. Bake the pretzels until golden brown, rotating the baking sheets halfway through, 12 to 15 minutes. Brush with melted butter and serve with mustard. ","[Chardonnay, Riesling, Pinot Grigio, Gewrztraminer]" 42568,"Preserved Lemon Potato Salad 4 russet potatoes (about 2 pounds), peeled Kosher salt and freshly ground black pepper
1/2 cup parsley, leaves and tender stems, chopped
1/2 cup dill, chopped
1/3 cup fresh mint leaves, chopped
4 scallions, chopped
1/2 red onion, chopped
3/4 cup pitted kalamata olives, sliced
1 preserved lemon (see Cook\u2019s Note)
2 cloves garlic, minced
3 tablespoons olive oil
1 teaspoon honey
2 to 3 tablespoons juice from preserved lemons
Instructions: Place the potatoes in a large pot and cover with cold water by about 1 inch. Add 1 teaspoon salt to the water and bring to a boil over medium-high heat. Lower the heat, cover the pot and simmer until the potatoes are fork tender, about 30 minutes. Meanwhile, place the parsley, dill, mint and scallions in a large bowl. Add the red onion and olives and stir to combine.
Once the potatoes are cooked, drain and let them cool completely. Chop the boiled potatoes into bite-size (about 3/4-inch) pieces. Add the potatoes to the bowl with the herbs and toss. Remove the flesh of the preserved lemon (discard the seeds and save the flesh for another use.) Finely chop the lemon rind (peel); you should have about 2 tablespoons. Add the rind to the bowl along with the garlic, olive oil, honey, 2 tablespoons of preserved lemon juice and 1/4 teaspoon black pepper. Give it a good stir and taste; if it needs more salt, add another 1 tablespoon or so of the preserved lemon juice (see Cook\u2019s Note). Cover and refrigerate at least 30 minutes before serving.
","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]

" 42569,"Chain of Bull Cheese Steaks 1 trimmed chain section from a beef tenderloin, approximately 6 to 8 ounces* 2 teaspoons olive oil, divided Kosher salt Freshly ground black pepper 1 medium onion, julienned 2 hoagie rolls 2 ounces grated Mimolette cheese Instructions: Cook's Note: *Add any leftovers scraps from other parts of the tenderloin that you like Remove the beef from the refrigerator 1 hour before cooking. Preheat a grill pan over high heat. Lightly pound the chain with a smooth meat mallet until it is even thickness throughout. Toss the meat with 1 teaspoon olive oil and season with salt and pepper. Once the grill pan is hot, place the chain on the pan and cook on both sides until cooked through, approximately 3 to 4 minutes per side. If necessary, cut the chain in half or thirds to fit on the pan. Remove the chain from the grill and wrap in aluminum foil. Allow to rest while the onions are cooking. Add remaining teaspoon of oil to grill pan and saute the onions on the grill until they are tender and beginning to brown, approximately 7 to 10 minutes. Slice the beef into small strips and divide evenly among the hoagie rolls. Pour any juice from the meat onto the hoagie as well. Top the meat with the cheese, followed by the onions. Wrap the sandwiches in aluminum foil for 10 minutes and serve. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 42570,"Fish Tacos With Fresh Salsa 1 large tomatillo, husked, rinsed and chopped 1 medium tomato, chopped 1/2 small red onion, finely chopped 3 tablespoons chopped fresh cilantro 2 tablespoons fresh lime juice, plus lime wedges for serving 1/2 jalapeno pepper, minced (remove seeds for less heat) Kosher salt Vegetable oil, for frying 1 1/4 pounds catfish fillets, cut into 1-inch pieces Freshly ground pepper 1/4 cup instant flour (such as Wondra) or cornstarch 8 corn tortillas, warmed 1 cup shredded iceberg lettuce Instructions: Make the salsa: Mix the tomatillo, tomato, onion, cilantro, lime juice and jalapeno in a bowl and season with salt. Heat 1/2 inch vegetable oil in a deep skillet or pot over medium-high heat. Season the fish with 1/2 teaspoon salt and 1/4 teaspoon pepper, then toss with the flour in a bowl. Fry the fish in 2 batches, turning as needed, until golden brown and just cooked through, 3 to 4 minutes per batch. Transfer to a paper towel-lined plate to drain; season with salt. Fill the tortillas with the fish, lettuce and salsa. Serve the tacos with lime wedges. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gruner Veltliner]" 42571,"Send in the Clowns Spaetzle 3 cups all-purpose flour 1 teaspoon baking powder 1 teaspoon salt 1/4 teaspoon ground pepper 4 eggs 1 cup milk 1 to 4 tablespoons butter, as need to lightly saute spaetzle 1 tablespoon minced fresh parsley leaves (from about a handful which has been rinsed and dried well in a salad spinner or with paper towels, before stripping from the stems) Instructions: Combine the flour, baking powder, salt, and black pepper in a bowl. Whisk in eggs and milk and beat to create a batter that is cohesive but is still loose enough to be pushed through a sieve to make dumplings with identifiable strands of batter. (Add additional flour if too loose or additional milk if too dry.) Bring a pot of water to boiling and reduce it to a simmer. Drop tablespoons of the batter into a strainer held over the boiling water to make the spaetzle \dumplings.\ Remove them to a platter with a slotted wooden spoon as they rise to the surface. Melt butter as needed over medium-low heat in a saute pan to briefly saute the spaetzle. Transfer to a serving dish and sprinkle with parsley. ","[Riesling, Gewrztraminer, Pinot Grigio, Gavi]" 42572,"Grapefruit \Mojito
1 tablespoon agave nectar 20 fresh mint leaves Juice of 1 lime 3 ounces grapefruit vodka (2 shots) Juice of 1/2 grapefruit Ice Cold citrus sparkling water or champagne Instructions: Muddle the agave, mint and lime juice in the bottom of a cocktail shaker with the end of a wooden spoon. Add the vodka and grapefruit juice and then fill it three-quarters of the way full with ice. Shake until it is very cold, then evenly divide between two glasses filled with ice. Top with the sparkling water or champagne to taste. ","[Riesling, Sauvignon Blanc, Pinot Grigio]" 42573,"\Lomi\ Style Salmon Tartare with Lilikoi Brown Butter Vinaigrette 4 ounces butter 3 tablespoons passion fruit juice 1/4 cup fresh orange juice 1 tablespoon chopped shallots 1 teaspoon chopped ginger 1 tablespoon Dijon mustard 1 teaspoon sugar Salt and fresh ground black pepper, to taste 2 cups cooked and lightly salted short grain rice 2 sheets toasted nori, coarsely ground, plus extra for garnish 1 tablespoon toasted sesame seeds, plus extra for garnish 2 tablespoons canola oil, to cook 8 ounces very clean salmon cut 1/4 dice 1/2 cup equal parts vine ripe red and yellow tomatoes cut 1/4 dice 1/4 cup thinly sliced scallion greens 1 fresh lime, juiced 1 to 2 dashes hot pepper sauce 2 tablespoons canola oil Coarse pink Hawaiian sea salt or sea salt Fresh ground black pepper, to taste 2 tablespoons Chinese black vinegar 2 teaspoon mirin
1 teaspoon sesame oil
1 tablespoon canola oil
Salt and fresh ground black pepper, to taste Salt and fresh ground black pepper, to taste
Canola oil, for frying
1 cup mache
1 cup taro root strings or 1 cup taro, finely julienned
Instructions: To make the vinaigrette, heat the butter in a small skillet over low heat until it browns, 15 to 20 minutes. Watch carefully as the butter can burn quickly. The butter should have a nutty aroma. In a blender, combine the passion fruit juice, orange juice, shallots, ginger, mustard, and sugar and blend until pureed. While the machine is running, slowly add the browned butter to make an emulsion. Be careful, as the mixture may foam up when the hot butter is added. Season with salt and pepper and set aside. The vinaigrette should be served slightly warm. Divide the rice into the 4 lightly greased metal ring molds. Press the rice firmly into the molds to form cakes. Sprinkle the bottom of the cakes with the ground nori and the toasted sesame seeds. Prepare a skillet coated with the canola oil over medium heat. With the rice still in the mold, place the mold in the skillet. Sear the rice cakes on the bottom until they are brown and very crispy. Set the cakes aside without removing the ring molds. In a non-reactive bowl, combine the salmon, tomatoes, scallions, lime juice, hot pepper sauce, and canola oil. Season to taste with the sea salt and pepper. The salmon should be well seasoned, and be prepared no longer than 15 minutes before serving. In a small bowl, whisk together the vinegar, mirin, sesame oil, and canola oil. Season with salt and pepper. Just before serving, drizzle some of the vinaigrette over the mache and toss gently. Fill a small heavy pot one-third full with the oil and heat to 300 degrees. Add the taro root to the oil and fry until golden brown and crispy. Remove the taro with a large-mesh spoon and drain on paper towels. Season with the salt, to taste, while hot. PLATING: Spoon equal amounts of the salmon mixture onto each rice cake. Place each mold in the center of a serving plate and gently remove the ring mold. Drizzle the warm vinaigrette around each rice cake and sprinkle with ground nori and toasted sesame seeds. Garnish the top of the salmon with the dressed mache and the crispy taro strings. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 42574,"Fresh Salmon Croquettes 2 pounds salmon fillets, skinned and cut into 2-inch pieces 1 cup fine dry bread crumbs 1/2 cup heavy (or whipping) cream 1/4 cup finely chopped shallots 1 clove garlic, minced 2 tablespoons mixed chopped fresh herbs, such as flat-leaf parsley, dill, and chervil leaves 2 tablespoons Dijon mustard 2 large eggs 2 tablespoons fresh lemon juice 1/4 teaspoon Tabasco sauce Coarse (kosher) salt and freshly ground black pepper, to taste All-purpose flour, for coating 1/2 cup canola or other vegetable oil 2 tablespoons unsalted butter Instructions: Put the salmon through the medium blade of a meat grinder into a large bowl. Lacking a meat grinder, chop the salmon by hand or place it in a food processor and pulse briefly until chopped medium fine, then transfer it to a bowl. Be careful not to chop the fish too fine or the croquettes will be dry. To the salmon add the bread crumbs, cream, shallots, garlic, herbs, mustard, eggs, lemon juice, Tabasco, salt, and pepper. Using your hands or a wooden spoon, mix thoroughly. Form the mixture into six burgerlike patties, each about 3/4 inch thick. Spread about 1/2 cup flour on a plate and dip the patties, one at a time, in it to coat on both sides, shaking off any excess. Heat the oil in a large heavy skillet over medium heat; it should be hot enough so a sprinkle of flour sizzles on contact. Add the butter to the hot oil and, as soon as it has melted, add the salmon croquettes and fry until cooked through and golden brown on both sides, about 5 minutes per side. Using a slotted spoon, transfer the croquettes to paper towels to drain, then serve immediately. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 42575,"Crouton Crushed Chicken Tenders with Orange Barbeque Sauce 1 (6-ounce) bag garlic and butter croutons 1/2 cup all-purpose flour 1 teaspoon poultry seasoning Kosher salt and freshly ground black pepper 1 egg 1/2 cup buttermilk 1/3 cup plain bread crumbs 1 1/2 pounds chicken tenders 1/3 cup barbeque sauce 2 tablespoons orange marmalade 1 tablespoon apple cider vinegar 1 teaspoon hot sauce Instructions: Preheat the oven to 375 degrees F. Cut the corner off of the bag croutons just enough to let the air escape. Place the bag onto a cutting board, cover with a kitchen towel and smash it with a rolling pin. Crush the croutons until coarse in texture. Set up a breading station with 3 pie plates or baking dishes. In 1 dish add the flour, and season it with poultry seasoning, and a generous pinch of salt and pepper. In the second dish mix together the egg and buttermilk. In the third dish add the crushed croutons, and the bread crumbs. Dip chicken tenders into the flour and shake of any excess. Then dip them into the buttermilk, and then into the bread crumb mixture making sure to thoroughly coat the tenders. Put the tenders on a baking sheet and bake for 10 to 12 minutes. Transfer to a platter and serve with the orange barbeque sauce. Orange Barbeque Dipping Sauce: Add all of the ingredients to a small bowl, and whisk together until well combined. ","[Chardonnay, Riesling, Gouda, Chenin Blanc]" 42576,"How to Make S'more Brownies : Food Network 6 tablespoons unsalted butter, melted 1 1/2 cups crushed graham cracker crumbs 2 tablespoons sugar Pinch fine salt 8 tablespoons (1 stick) unsalted butter 4 ounces unsweetened chocolate, chopped 1 cup packed light brown sugar 3/4 cup white sugar 1 1/2 teaspoons pure vanilla extract 1/2 teaspoon fine salt 4 large cold eggs 1 cup all-purpose flour 4 cups large marshmallows Instructions: Position a rack in the lower third of the oven and heat oven to 325 degrees F. Line an 8 by-8-inch square baking pan with foil so it hangs over the edges by about 1 inch. For the crust: Lightly butter the foil with some of the melted butter. Stir the rest of the butter together with the crumbs, sugar, and salt in a medium bowl. Press the crumb mixture evenly over the bottom of the pan. Bake until golden brown, about 20 minutes. Meanwhile, make the brownie. Put the butter and chocolate in a medium microwave-safe bowl. Melt in the microwave on 75 percent power for 2 minutes. Stir, and microwave again until completely melted, about 2 minutes more. Alternatively, put the butter and chocolate in a heatproof bowl. Bring a saucepan filled with 1 inch or so of water to a very slow simmer; set the bowl on the pan without touching the water. Stir occasionally until melted. Stir the light brown and white sugars, vanilla and salt into the melted chocolate. Add the eggs and beat vigorously to make a thick and glossy batter. Add the flour and stir until just incorporated. Pour batter into the prepared pan. Bake until the top is crispy and a toothpick inserted into the middle comes out mostly clean, with a few crumbs, about 40 to 45 minutes. Remove from the oven and carefully position a rack about 6 inches from the broiler and preheat on low. Layer marshmallows across the top and toast under the broiler until golden, (keep an eye on it, it can go quick), about 2 minutes. Cool on a rack, gently removing the brownies from the pan using the aluminum flaps. Carefully separate any marshmallow from the foil and fold away. Cut into 12 (2-inch) squares. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 42577,"Slow Cooker Chocolate Candy 2 pounds salted dry-roasted peanuts 4 ounces German's sweet chocolate (about 4 squares) One 12-ounce package semisweet chocolate chips (about 2 cups) 2 1/2 pounds white almond bark Instructions: Put the peanuts in the bottom of a 4-quart slow cooker. Layer the chocolate over the peanuts, beginning with the sweet chocolate, followed by the chocolate chips and then the almond bark. Set the temperature on low and cook for 3 hours. Do not stir the mixture. After 3 hours, stir the mixture with a wooden spoon until smooth. Drop the candy into cupcake pan liners using about 2 tablespoons per liner. Allow the candy to cool completely before removing the cupcake liners. ","[Merlot, Cabernet Sauvignon, Port, Moscato]" 42578,"Sweet Potato Stacks 2 to 3 sweet potatoes, skinny enough for slices to fit in a muffin tin 8 tablespoons unsalted butter, melted 1/4 cup dark brown sugar 1 teaspoon vanilla extract 1/2 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 3/4 cup marshmallow creme 1/4 cup pecans, chopped Instructions: Preheat your oven to 350 degrees F. Peel the sweet potatoes and slice very thinly into rounds (or use a mandoline). Brush the cups of a 12-cup muffin tin with some of the melted butter. Stack 5 to 6 slices sweet potato in the bottom of each muffin cup. Combine the melted butter, brown sugar, vanilla, cinnamon and nutmeg in a small bowl. Spoon a teaspoon of the butter/brown sugar mixture over each of the small stacks of potatoes. Fill the muffin tin with the remaining sweet potatoes. Top each stack with the remaining brown sugar and butter mixture, then bake for 40 minutes. Remove the muffin tin from the oven and top each muffin cup with a tablespoon of the marshmallow creme and a sprinkle of the pecans. Return to the oven and bake until the marshmallow creme is heated through and starts to melt down the stacks, an additional 5 minutes. Leave the sweet potato stacks in the muffin tin for 10 minutes while they set and cool slightly. Carefully use a spoon to lift out each stack and transfer to a serving dish. Spoon any additional caramel sauce from the muffin tin over the stacks. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 42579,"Saucy Moroccan Chicken and Lemon with Date Couscous 1 lemon, cut into 1/4-inch thick rounds (ends and seeds discarded) 2 teaspoons sugar Kosher salt and freshly ground black pepper 3 tablespoons extra-virgin olive oil 1 1/2 cups couscous 1/4 cup chopped pitted dates or golden raisins 1/2 cup loosely packed chopped fresh cilantro 1/2 teaspoon ground cinnamon 1/2 teaspoon ground coriander 8 small boneless, skinless chicken thighs (about 2 pounds total) 3 tablespoons tomato paste One 15-ounce can chickpeas, rinsed and drained Instructions: Sprinkle both sides of the lemon slices with the sugar, 1/4 teaspoon salt, and a few grinds of pepper. Arrange on a plate and let stand 10 minutes. Bring 2 cups of water to a boil in a medium saucepan with 1 tablespoon of oil and a pinch of salt and add the couscous and dates. Cover, remove from the heat, and set aside until tender, about 10 minutes. Fluff with a fork and stir in half of the cilantro. Cover and keep warm. Combine the cinnamon, coriander, 1 teaspoon salt and a few grinds of pepper. Sprinkle over the chicken. Heat 1 tablespoon of oil in a large skillet over medium-high heat. Add the chicken and cook, flipping once, until the chicken is golden brown on both sides (but not cooked all the way through), about 3 minutes per side. Transfer to a plate. Wipe out the skillet. Add the remaining tablespoon of oil to the skillet and return to medium heat. Add the lemon slices in a single layer and cook until golden brown and caramelized on both sides, 1 to 2 minutes per side. Transfer to the plate with the chicken. Add the tomato paste to the skillet and cook, stirring, until the paste is a shade darker, about 1 minute. Add 1 1/2 cups water, the chickpeas, chicken, and lemon slices and simmer, flipping the chicken occasionally, until the chicken is just cooked through, about 12 minutes. Stir in the remaining cilantro and serve on top of the couscous.
","[Chardonnay, Pinot Grigio, Vermentino, Grenache Blanc]

" 42580,"Grilled Branzino with Basil, Lime and Ginger Grated zest of 2 limes 1 teaspoon minced peeled ginger 1 small shallot, minced 1/4 cup extra-virgin olive oil Kosher salt and freshly ground pepper 5 limes 2 1-pound whole branzino, gutted and scaled (ask your fishmonger) 1/2 cup fresh basil, plus more for serving 8 thin slices ginger Kosher salt and freshly ground pepper Vegetable oil, for the grill Extra-virgin olive oil, for drizzling Flaky sea salt, for topping Instructions: Make the marinade. Preheat a grill to medium high. Meanwhile, combine the lime zest, ginger, shallot, olive oil, 1 teaspoon kosher salt and a few grinds of pepper in a bowl. Stuff the fish. Thinly slice 1 lime. Stuff the slices into the cavity of each fish along with the basil leaves and ginger slices. Set aside half of the marinade for serving, then brush the rest on the fish. Season inside and out with kosher salt and pepper. Grill the fish. Preheat a grill to medium high and brush the grates with vegetable oil. Transfer the fish to the grill and cook until the skin starts to crisp, 5 to 7 minutes. Do not move the fish or the skin will stick to the grill. To flip the fish, place a spatula under the head end and use tongs to hold the cavity closed; gently roll the fish over. Cook the fish on the other side until the skin is crisp, 5 to 7 more minutes. Check the eyes: When they're both white, the fish is done. Transfer to a platter. Cut the remaining 4 limes in half; grill cut side down until caramelized, 3 to 4 minutes. Transfer to the platter. Fillet the fish. Using a fork and starting at the tail end, peel back the skin from one side of the fish; discard. Run a knife along the back of the fish to separate the top and bottom fillets. Use the knife to remove any additional skin along the back. Using a spoon, gently loosen and lift the top fillet away from the bottom fillet. Lift the head and use the spoon to carefully separate the spine from the bottom fillet. Discard the tail, head and stuffing. Remove and discard the skin from the bottom fillet. Repeat with the second fish. Serve. Drizzle the fillets with the reserved marinade; finish with some olive oil and a sprinkle of flaky sea salt. Serve with the grilled limes and more basil. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]

" 42581,"Crab Cakes with Spicy Cream Canola oil cooking spray 2 teaspoons canola oil 2 scallions, thinly sliced, green and white parts 1 medium green bell pepper, finely diced 1 jalapeno pepper, finely diced 1 tablespoon finely grated fresh ginger root 2 cloves of garlic 1 pound of crab claw meat, picked over 1 teaspoon finely grated lime zest 2 tablespoons fresh lime juice 1/4 cup finely chopped fresh cilantro leaves, plus 18 whole cilantro leaves 1 large egg, beaten to mix 1 cup of Panko breadcrumbs, or regular unseasoned breadcrumbs 3 tablespoons canola mayonnaise 1/2 teaspoon salt 1/3 cup nonfat, plain Greek-style thickened yogurt 1 teaspoon hot chili-garlic sauce, such as Sriracha, plus more to taste Instructions: Preheat the oven to 425 degrees. Spray a baking sheet with canola oil cooking spray. Heat the oil in a nonstick skillet over a medium-high heat. Add the scallion, green pepper, and jalapeno and cook until the peppers soften slightly, about 3 minutes. Add the ginger and garlic and cook for one minute more. Set aside to cool slightly. In a large mixing bowl combine the pepper-scallion mixture with the crab, lime zest, lime juice, cilantro, egg, 1/2 cup of the Panko, 1 tablespoon of the mayonnaise, and the salt. Put the remaining 1/2 cup Panko on a plate. Form the crab mixture into 8 crab cakes and gently roll each in the Panko and place on the prepared baking sheet. Spray the tops of the crab cakes with the canola oil cooking spray to coat lightly. Bake the crab cakes until they are golden brown on the bottom, about 10 minutes. Gently turn them over and cook for 10 minutes on the other side. In the meantime, in a small bowl stir together the yogurt with the remaining 2 tablespoons mayonnaise and the chili-garlic sauce. To serve, top each crab cake with about 1/2 teaspoon of the spicy cream and one cilantro leaf. Excellent source of: Copper, Phosphorus, Protein, Selenium, Vitamin B6, Vitamin B12, Vitamin C, Vitamin K, Zinc Good source of: Calcium, Folate, Magnesium, Manganese, Niacin, Potassium, Vitamin B6 ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 42582,"Eggplant Rollatini 3 medium-sized eggplants (about 4 pounds total) Sea salt and freshly ground black pepper Can vegetable spray 32 ounces ricotta cheese 2 large eggs, lightly beaten 1/2 cup shredded mozzarella 8 tablespoons grated Parmesan 3 tablespoons toasted pine nuts 20 basil leaves, chiffonaded Extra-virgin olive oil, for drizzling 2 cups fresh tomato sauce, recipe follows 1/2 cup extra-virgin olive oil 1 small onion, chopped 2 cloves garlic, chopped 1 stalk celery, chopped 1 carrot, chopped Sea salt and freshly ground black pepper 2 (32-ounce) cans crushed tomatoes 2 dried bay leaves 4 tablespoons unsalted butter, optional Instructions: Preheat the grill pan and preheat the oven to 375 degrees F. Place a rack over a large baking sheet. Cut the 2 ends off the eggplant. Cut the eggplants lengthwise, into 1/2-inch thick slices. Arrange eggplant slices onto rack. Sprinkle with sea salt to help remove excess moisture and any bitterness from the eggplants. Set aside for about 10 to 15 minutes. Rinse off the salt from the eggplants and pat dry with a towel. Spray hot grill pan liberally with vegetable spray and then place eggplant slices on the grill until lightly browned on each side and tender, about 4 minutes per side. Remove slices from the grill pan and allow to cool. In a large bowl, beat eggs until lightly scrambled. Mix the ricotta in with the egg. Add mozzarella, 3 tablespoons of Parmesan cheese and toasted pine nuts and gently combine. Fold in basil just to combine. Do not overmix. Place a tablespoon of the cheese mixture on 1 end of the eggplant and roll up tightly. Place the eggplant rollatini into a greased (with olive oil) 13 by 9-inch baking dish, seam side down. Continue with remaining eggplant. Evenly distribute the tomato sauce on top of the eggplant rollatini. Season with salt and pepper. Sprinkle with remaining 5 tablespoons of Parmesan cheese and bake for 15 minutes. When cooked, drizzle the top with extra-virgin olive oil. In a large casserole pot, heat oil over medium high heat. Add onion and garlic and saute until soft and translucent, about 5 to 10 minutes. Add celery and carrots and season with salt and pepper. Saute until all the vegetables are soft, about 5 to 10 minutes. Add tomatoes and bay leaves and simmer uncovered on low heat for 1 hour or until thick. Remove bay leaves and check for seasoning. If sauce still tastes acidic, add unsalted butter, 1 tablespoon at a time to round out the flavors. Add 1/2 the tomato sauce into the bowl of a food processor. Process until smooth. Continue with remaining tomato sauce. If not using all the sauce, allow it to cool completely and pour 1 to 2 cup portions into freezer plastic bags. This will freeze up to 6 months. ","[Barolo, Barbaresco, Chianti, Dolcetto]" 42583,"Lamb Loin Chops with Mint Pesto 2 pounds lamb loin chops, about 8 to 10 chops, cut individually 1 tablespoon olive oil 1 teaspoon dried oregano 1/2 teaspoon dried thyme 1 teaspoon dried rosemary 1 teaspoon freshly ground black pepper 1/2 teaspoon salt Mint pesto, recipe follows 2 cloves garlic 1/4 cup pine nuts 3/4 cup fresh basil leaves 1 1/2 cups fresh mint leaves 3/4 cup fresh flat-leaf parsley 1/2 cup grated Parmesan 1/2 teaspoon salt 1/2 teaspoon freshly ground black pepper 1/4 cup extra-virgin olive oil Instructions: Preheat grill on high. Rub the lamb with the olive oil. In a small bowl, combine the oregano, thyme, rosemary, pepper and salt. Rub mixture all over the lamb. Let it rest for 10 minutes at room temperature. While chops are resting, prepare the Mint Pesto. Grill the lamb chops 2 to 3 minutes per side, for medium rare. Serve the lamb chops with the Mint Pesto. Add the garlic to a food processor and pulse until chopped. Add the pine nuts and pulse to chop. Add half of the herbs and chop for 30 seconds, then add the rest of the herbs and chop. Add in the Parmesan and salt and pepper, pulse briefly until combined. While machine is running, slowly add the oil in a steady stream and process to desired thickness. ","[Syrah, Cabernet Sauvignon, Malbec, Barolo]" 42584,"Turkey Paupiettes with Chestnuts and Brussels Sprouts 6 turkey escalopes Salt and freshly ground black pepper 1 tablespoon butter or pork or duck fat 1 large onion, finely chopped 5 ounces/140 g ground pork or turkey leg 3 heaping tablespoons fresh bread crumbs Generous handful chopped fresh parsley 6 large fresh sage leaves, shredded 4 slices bacon, cut into lardons 1/4 cup/60 ml Cognac or Madeira 1 cup/250 ml chicken stock 1 pound/450 g Brussels sprouts, blanched 8 ounces/225 g cooked chestnuts Serving suggestion: Serve with squash or pumpkin puree. Instructions: Pound the escalopes between 2 pieces of plastic wrap until very thin. Season with salt and pepper, and set aside. Melt the butter in a saute pan and gently fry the onion. Meanwhile, combine the ground pork, bread crumbs, parsley, and sage in a bowl and when the onion is soft, add it. Season the mixture well with salt and pepper. Fry a tiny piece of the mixture and taste to check the seasonings. Adjust as necessary. Divide the mixture among the escalopes. Wrap them into bundles and tie each one with 3 strings to secure. Wrap the bundles in plastic wrap and twist to shape into rounds, then remove the plastic.
Fry the lardons, and remove to a plate, leaving the fat behind. Now brown the turkey bundles well on all sides. Deglaze the pan with the Cognac and reduce to about 1 tablespoon. Add the stock, cooked bacon, and blanched Brussels sprouts. Cover, and simmer until tender, about 15 minutes. Add the chestnuts, turning the paupiettes over as you do so, and continue cooking, 5 to 7 minutes. Stick a metal skewer in and touch it to your lip to make sure the centre is completely cooked. The skewer should be very hot. Cook's Note: Serve with a squash or pumpkin puree. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Barolo]

" 42585,"Garlic Fries 4 cups canola oil, for frying 3 russet potatoes 3 tablespoons unsalted butter 2 tablespoons chopped garlic 2 tablespoons Parmesan 2 tablespoons chopped fresh parsley Kosher salt Instructions: In a deep heavy pot or a deep fryer, add the oil and heat to 325 degrees F. Cut the potatoes lengthwise into 1/4-inch sticks. Put them in a bowl of cold water and let soak for 15 minutes. Drain and dry them well. Carefully drop the potatoes, in batches, in the hot oil. Cook until golden brown and cooked through, about 5 minutes. Drain well on brown paper. Let cool. Increase the oil temperature to 350 degrees F. When you are ready to serve, fry the potatoes again in the hotter oil until golden brown and crispy, 3 to 5 minutes. Drain well on brown paper. Meanwhile, in a small pot, melt the butter with the garlic. In a large bowl, toss a large handful of fries with some of the garlic butter. Sprinkle with the Parmesan, parsley, and salt while hot. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 42586,"Grilled Chicken Chili Verde and Corn on the Cob with Chipotle Cream 4 large poblano peppers 1 1/2 pounds chicken cutlets Extra-virgin olive oil, for drizzling plus 2 tablespoons 1 jalapeno pepper, seeded and chopped 1 onion, chopped 3 cloves garlic, grated 18 to 20 tomatillos, peeled and coarsely chopped 1 cup heavy cream 1 chipotle in adobo, mashed into paste 2 teaspoons adobo sauce 2 limes, 1 zested, 1 whole 4 ears corn on cob, shucked and rinsed 2 to 3 cups chicken stock, depends upon how thick you like your sauce 1 1/2 teaspoons ground cumin 1/4 cup cilantro or flat-leaf parsley, divided 3 tablespoons fresh mint, a generous handful 1 sack white corn tortilla chips 1 cup shredded Chihuahua or Monterey Jack cheese, divided 2 tablespoons finely chopped chives Instructions: Heat broiler and grill pan to high. Place peppers under broiler and char on all sides, 15 minutes. Place the peppers in a paper sack or in a bowl and cover with plastic wrap. Let rest for about 5 minutes or until cool enough to handle. Peel, seed and chop peppers into large dice. While peppers cook, coat the chicken with a healthy drizzle of oil and season with salt and pepper. Grill chicken 3 minutes on each side. Chop into a bite size dice and reserve. Heat 2 tablespoons oil in a medium soup pot over medium-high heat. Add the jalapeno, onions and garlic and cook a few minutes while you process the tomatillos into a chunky salsa consistency in food processor. Add the tomatillos to onions and cook 5 to 6 minutes. While the tomatillos cook, in a small pot heat cream with chipotle and the zest of 1 lime over low heat. Reduce 10 minutes. Drizzle corn with oil and grill until charred all over, 6 to 7 minutes. Add chicken stock to chili. Stir in the chicken and season with cumin. Simmer 5 to 6 minutes and stir in peppers, 2 to 3 tablespoons of chopped cilantro and the mint. Turn heat off. Add the juice of 2 limes to the chili and stir. Serve each bowl of chili with a handful of lightly crushed chips on top and a sprinkle of cheese. Pour a ladle of chipotle cream over the corn and garnish with a little cilantro, chives and a sprinkle of cheese. ","[Syrah, Tempranillo, Garnacha, Zinfandel]" 42587,"BBQ Shrimp with Cocktail Sauce 1 pound large shrimp, peeled and deveined 1/4 teaspoon ground cloves 1/4 teaspoon seasoned salt 1/2 teaspoon dried thyme 1 teaspoon ground mustard 1 teaspoon celery salt 1/2 teaspoon black pepper 1/2 teaspoon Neelys BBQ dry rub seasoning, recipe follows 1/2 lemon, juiced, plus lemon wedges, for garnish 1/4 cup Neely's BBQ sauce, recipe follows Cocktail Sauce, recipe follows 1 1/2 cups paprika 3/4 cup sugar 3 3/4 tablespoons onion powder 2 cups ketchup 1 cup water 1/2 cup apple cider vinegar 5 tablespoons light brown sugar 5 tablespoons sugar 1/2 tablespoon fresh ground black pepper 1/2 tablespoon onion powder 1/2 tablespoon ground mustard 1 tablespoon lemon juice 1 tablespoon Worcestershire sauce 1 cup ketchup 1 teaspoon Worcestershire sauce 1 tablespoon red wine vinegar 2 tablespoons prepared horseradish 1/2 lemon, juiced Dash hot sauce Instructions: Rinse shrimp thoroughly in cold water and place in large bowl. Mix cloves, seasoned salt, thyme, mustard, celery salt, pepper, and Neelys seasoning in a small bowl. Sprinkle shrimp with the seasoning mixture and toss. Add lemon juice and the BBQ sauce and mix thoroughly. Cover and let marinate for 20 minutes. Preheat grill to a medium heat. Place shrimp on grill, directly over heat. Cook for 1 1/2 to 2 minutes per side and fully cooked. Serve with cocktail sauce and garnish with lemon wedges. Add all ingredients to a bowl and stir until combined. Keep in an airtight container for up to 6 months. In a large saucepan, combine all ingredients. Bring mixture to a boil, reduce heat to a simmer. Cook uncovered, stirring frequently, for 1 hour 15 minutes. Combine all ingredients in a bowl. Serve chilled. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]" 42588,"Grilled Summer Vegetables with Avocado-Yogurt Dip 1 head garlic Canola oil Kosher salt 1 large avocado, halved and pitted, skin left on
2 scallions
1 jalapeno pepper 2 tablespoons lime juice (1 to 2 limes)
1 tablespoon honey
1/2 teaspoon smoked paprika
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1 cup Greek yogurt
1/4 cup fresh cilantro leaves, plus more for garnish
Canola oil Kosher salt 8 ounces pencil asparagus, trimmed
8 ounces mini sweet peppers (about 8 peppers) 8 ounces cherry tomatoes
1 bunch radishes, greens removed, halved lengthwise
2 small yellow squash, cut lengthwise into four 1/4-inch planks
2 small zucchini, cut lengthwise into four 1/4-inch planks
1 small Italian eggplant (about 8 ounces), cut in half lengthwise and sliced into 1/4-inch half-moons
1 large red onion, cut into eight wedges, root end intact
4 pita rounds Za'atar, for sprinkling Instructions: For the dip: Preheat the oven to 400 degrees F. Trim the top third off the garlic head to expose the cloves. Drizzle with canola oil and sprinkle with salt. Wrap in foil and roast until the bulbs are soft and light golden brown, about 40 minutes. Preheat a grill to medium high. Brush the avocado, jalapeno and scallions lightly with canola oil and place on the grill (the avocado should be flesh-side down). Grill the scallions until charred, 1 to 2 minutes; the avocado until grill-marked and slightly softened, 3 to 4 minutes; and the jalapeno until charred on all sides, 6 to 7 minutes, rotating every 2 minutes. Allow all three to cool slightly. Scoop the avocado flesh into a food processor. Roughly chop the scallions and transfer to the food processor. Halve the jalapeno, scoop out the seeds, and roughly chop. Add half of the jalapeno to the food processor along with 4 cloves of roasted garlic. Add the lime juice, honey, paprika, coriander, cumin, yogurt, cilantro and a pinch of salt. Process until completely smooth. Season with salt to taste. Transfer the dip to a bowl and refrigerate until ready to serve. For the vegetables: Turn all burners on your grill to medium-high. Spread asparagus, peppers, tomatoes, and radishes on one baking sheet. Spread the squash, zucchini and eggplant and red onion on a second baking sheet. Drizzle both with oil, season with salt and toss to coat. Place a grill basket on half of the grill and add the vegetables from the first baking sheet. Cook until charred, 2 to 3 minutes per side for the tomatoes and asparagus (don't let the tomatoes burst), 4 to 5 minutes per side for the peppers and radishes. On the other side of the grill, place the vegetables from the second baking sheet (squash, zucchini, eggplant and red onion). Cook until charred and softened, 2 to 3 minutes per side, plus an extra minute or two per side for the onion. Lightly brush the pita on both sides with canola oil, and sprinkle with za'atar. Grill the pita until charred, 1 to 2 minutes per side. Cool slightly before cutting into 6 wedges each. Arrange the grilled vegetables and pita on a serving platter. Serve with the avocado-yogurt dip garnished with cilantro. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Gavi]" 42589,"Miss Rachael's Muffuletta 1/2 cup hot pepper salad or giardiniera, Italian hot pickled vegetables (cauliflower, carrots, olives, celery and peppers) found in bulk bins near specialty olives or in jars on Italian foods aisle 1/2 cup pitted Sicilian green olives or other good quality large pitted green olives A drizzle of extra-virgin olive oil 2 tablespoons chopped fresh rosemary, a couple of sprigs or, 1 teaspoon dried, 1/3 palm full 1 large round loaf crusty bread, 10 to 12 inches 1/4 pound sliced Genoa salami or sweet sopressata 1/4 pound sliced capacola spicy ham 1/4 pound sliced provolone Instructions: Chop pepper salad or giardiniera in a food processor with olives. Split bread and drizzle bread with extra-virgin olive oil and sprinkle with chopped rosemary. Spread the olive salad on the bottom of the bread very liberally. Pile the meats on top of the olive salad, then layer cheese over meat and cover the giant sandwich with the bread top. Press down to set the sandwich, then cut into 4 wedges. ","[Barolo, Barbaresco, Chianti, Tempranillo]" 42590,"Carbonade Flamande 4 tablespoons unsalted butter 1 pound onions, sliced 2 pounds lean beef, shoulder or round, cut into 1/4-inch thick slices 2 teaspoons brown sugar 3 tablespoons flour 1 tablespoon Dijon mustard 2 cups dark beer 1 cup beef stock Salt and pepper 1 bay leaf 2 teaspoons mixed dried herbs, crumbled (thyme, rosemary, sage) Instructions: To a casserole pan add butter. When butter is hot stir in onions and saute until caramelized. Pour browned onions into a sieve over a bowl and let drain. Pour the fat from the onions back into the casserole and when the fat is hot add beef, and remove as slices become brown. Drain in the sieve with the onions. In the same casserole, stir in the brown sugar and add the flour. When a roux has formed, stir in mustard and add beer slowly to deglaze the pan. Add beef stock and season with salt and pepper. Pour liquid into a bowl. Layer the casserole with the meat and onions, making 3 layers of meat, sandwiching 2 layers of onions. Add a bay leaf and a teaspoon of mixed herbs on each layer of onions. Pour beef sauce back into the casserole. Add more beer to cover the meat if necessary. Bring casserole to a boil, cover and bake in a 300 degree oven for 3 hours. Skim off fat, season with salt and pepper and serve. ","[Chardonnay, Pinot Gris, Riesling, GSM]" 42591,"Blueberry Crumble 1 teaspoon unsalted butter, softened 2 pints blueberries, or any other berry 1/2 cup granulated sugar 1 tablespoon cornstarch 1/2 cup apple cider or orange juice 1 teaspoon vanilla extract 1 cup all-purpose flour 1/2 cup brown sugar 1/2 cup granulated sugar 6 tablespoons unsalted butter, cold and cut into cubes 1/2 cup toasted oats 1/2 cup chopped, toasted almonds Instructions: Preheat the oven to 375 degrees F. Lightly butter an 8-inch square baking dish. For the filling: In a bowl, add the blueberries, sugar, cornstarch, cider, and vanilla, Carefully mix the ingredients together with a spatula, leaving the blueberries whole. Set aside while you assemble the topping. For the topping: In the bowl of a mixer, add the flour, sugars, and butter. Using the paddle attachment, incorporate the butter into the dry ingredients until the mixture looks mealy or crumbly. (This can be done by hand.) Stir in the oats and nuts. Pour the filling into an 8-inch square baking dish and evenly distribute the topping over the fruit. Bake for 30 minutes, or until the topping is golden brown and the fruit is bubbling. Cool slightly and serve warm. ","[Chardonnay, Riesling, Moscato, Sparkling Shiraz]" 42592,"Granny's Old Fashioned Pudding Cake Vigilante 1 box vanilla cake mix 1 small box vanilla pudding mix 1 cup buttermilk 1/2 cup vegetable oil 3 eggs Zest of 1 lemon Juice of 1/2 lemon Juice of 1/2 lime 2 cups powdered sugar 1 stick unsalted butter 1/4 cup buttermilk Zest of 1 lemon Zest of 1 lime Juice of 1/2 lemon Instructions: Preheat the oven to 350 degrees F. For the cake: In a large bowl, combine the cake mix, pudding mix, buttermilk, oil, eggs, lemon zest and lemon and lime juices. Whisk well, or beat with a hand mixer, until the batter is combined and smooth. Pour the batter into a 9-by-13-inch nonstick baking pan, or use a regular pan coated with cooking spray. Bake until the cake is baked through, 25 to 30 minutes. Remove the cake from the oven. For the glaze: Combine the powdered sugar, butter, buttermilk, lemon and lime zests and lemon juice in a saucepan and whisk well to combine. Bring the mixture to a simmer over low heat. Remove from the heat. Slice the cake into even pieces and drizzle the glaze over the top. This recipe was created by a contestant during a cooking competition. The Food Network Kitchens have not tested it for home use, therefore, we cannot make any representation as to the results. ","[Chardonnay, Riesling, Moscato, Sparkling wine]" 42593,"Homemade Soda Crackers 2 teaspoons active dry yeast 2/3 cup warm water 1 1/2 cups all-purpose flour, plus more as needed 1/2 teaspoon salt 1/2 teaspoon baking soda Kosher salt 2 tablespoons butter, melted, plus more for greasing bowl Instructions: Try Chuck's homemade soda crackers and you'll never go back to the store-bought ones. In a small bowl, sprinkle the yeast over the warm water; stir to dissolve and let stand for 5 minutes. In a large bowl, mix the flour, salt and baking soda. Add the yeast mixture and stir vigorously with a wooden spoon to blend. If the dough is sticky, add sprinkles of flour until a soft dough forms. Knead the dough until it is soft and has an elastic consistency, about 5 minutes. Add sprinkles of flour to control the stickiness. If using a mixer or a food processor, the dough will form a soft ball around the revolving dough hook and clean the sides of the bowl. Add flour, if necessary, to firm up the dough. Drop the dough into a buttered bowl, cover with plastic wrap and place in the refrigerator to rest for at least 1 hour and up to 18 hours (the longer the better.) Arrange the rack in the middle of the oven and preheat to 425 degrees F. Line a baking sheet with parchment paper. With a heavy rolling pin, roll the dough into a rectangle about 18 by 6 inches and no thicker than 1/8-inch. Fold the dough from the short ends, brushing off the excess flour, to make 3 layers for extra flaky crackers. Roll again using the rolling pin. Prick the dough with the tines of a fork to help cook evenly. Evenly cut the dough along the edge of a ruler or yardstick with a pizza or cookie cutter into desired shapes. Place the crackers close together on the prepared baking sheet. Sprinkle lightly with salt from 12-inches above the crackers to distribute evenly. Bake until lightly browned and crisp, 15 to 20 minutes, depending on the thickness of the crackers. Check the crackers several times during the baking period to make certain those on the outer edge of the baking sheet are not getting too brown. If so, switch the ones on the outside with the ones in the middle. Remove from the oven and brush the crackers with melted butter. Let cool on a metal rack. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 42594,"Caribbean Stuffed Red Snapper 1 (3 to 4 pound) whole red snapper, scaled and gutted 1 lime, quartered Salt, for rubbing the fish 2 cups bread crumbs 1/2 cup (1 stick) butter, melted 4 tablespoons chopped chives 4 tablespoons chopped parsley leaves 1/4 to 1/2 teaspoon cayenne pepper 1 small onion, chopped 5 cloves garlic, minced 1 small lime, zested and juiced 1 teaspoon salt 1 teaspoon white pepper 1 teaspoon dried thyme 1 teaspoon dried sage 1 teaspoon dried sweet marjoram Instructions: Wash the fish and rub inside and out with the quartered lime and salt. Refrigerate for at least 10 minutes. Wipe off the lime juice and salt. Preheat the oven to 300 degrees F or prepare the barbeque grill. Combine all the stuffing ingredients and fill the cavity of the snapper. Bake or grill the fish until the flesh is opaque, allowing about 10 minutes per pound. Do not overcook. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 42595,"Death By Chocolate: Chocolate Ganache 1 1/2 cups heavy cream 3 tablespoons unsalted butter 22 ounces semisweet chocolate, broken into 1/2-ounce pieces Instructions: Prepare the ganache, heat 1 1/2 cups heavy cream and 3 tablespoons of butter in a 2 1/2 quart saucepan over medium high heat. Bring to a boil. Place 22 ounces of semisweet chocolate in a stainless-steel bowl. Pour the boiling cream over the chocolate and allow to stand for 5 minutes. Stir until smooth. Keep at room temperature until needed. ","[Port, Tawny Port, Ruby Port, Moscato]" 42596,"Doughnuts 1/2 cup whole milk 1/3 cup plus 1 1/2 teaspoons granulated sugar, divided 1 vanilla bean, split, seeds scraped out (seeds and pod reserved) 1 1/2 teaspoons active dry yeast 2 1/2 cups unbleached all-purpose flour 1/2 teaspoon kosher salt 1/4 teaspoon ground nutmeg (freshly grated if possible) 1 large egg, at room temperature 3 tablespoons water 4 tablespoons (1/2 stick) unsalted butter, melted Good-quality oil for frying Cinnamon sugar (made with 1 cup granulated sugar and 1 tablespoon ground cinnamon) Instructions: Heat the milk to 110 degrees F. Place in a cup and stir in 1 1/2 teaspoons of the sugar and the vanilla bean seeds and pod. Sprinkle the yeast over the top and let sit for 10 minutes. The yeast will begin to bubble. Remove the bean pod, rinse, and set aside for another use.
In the bowl of a stand mixer fitted with the paddle attachment, combine the flour, the remaining 1/3 cup sugar, the salt and the nutmeg. On low speed, stir just to mix. Add the yeast mixture to the dry ingredients on low speed, then add the egg, water and the melted butter.
Change to a dough hook and mix on medium-high speed until the dough pulls away from the sides of the bowl, 15 to 18 minutes. Put the dough in a greased bowl, cover with plastic wrap and refrigerate overnight (this is the first proof).
On a floured work surface, roll the dough out into a rectangle 1/4 inch thick. Transfer to a sheet pan and refrigerate for 30 minutes to rest the dough.
Cut out thirty 4-by-4-inch squares of parchment paper. Lightly oil each one or spray with pan spray. Have several baking sheets ready.
Remove the dough from the refrigerator and place on a work surface. Cut out doughnuts with a round cutter (or cut squares for a different look. If you're going for the traditional doughnut shape, use a smaller cutter to make a hole in the center of each round. (Do not cut out holes if you are going to fill the doughnuts. You may decide to cut the doughnuts really large; that's also fine.)
Once each doughnut is cut, set it on an oiled square of parchment. (Trust me, this will make your doughnut experience much better and more efficient.) Place the doughnuts on baking sheets. Cover the sheets lightly with an oiled piece of parchment. Allow to proof about 45 minutes in a warm, draft-free area. They are ready when they are almost doubled in size.
Heat 3 to 4 inches of oil in a straight-sided heavy saucepan. (I like rice bran oil or grapeseed oil, but vegetable oil or canola are also good.)
Clip a deep-fat thermometer to the side of the pan and heat the oil to 350 degrees F. Place the cinnamon sugar in a bowl to dredge the warm doughnuts.
Lift a doughnut on the square of paper and place it just over the oil; this will allow the doughnut to slip right into the oil without deforming. Use tongs to nudge it off the paper and into the oil if necessary; if you must, the paper and doughnut can even go into the oil together and you can immediately fish the paper out with the tongs. You can fry 2 or more doughnuts at a time, just don't over crowd the pan. I like flipping the doughnuts quickly and often to help them keep their shape. I use two chopsticks, placing them on the edge of the doughnut and using a quick motion to flip them. It will take about 1 minute on each side until they're golden brown. (Keep an eye on the heat, especially if frying several doughnuts at once.) When browned, carefully lift the doughnuts out of the oil, drain briefly, and toss in the cinnamon sugar. Place on a rack to cool. Repeat until all the doughnuts are cooked.
These are best eaten within a few hours of frying. They can be reheated in a low-temperature oven to give them that just-fried texture. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 42597,"Sancocho 1 yellow onion, roughly chopped 1 green bell pepper, seeded and roughly chopped 1 Italian frying pepper, seeded and roughly chopped 3 garlic cloves, peeled 3 tablespoons olive oil 1 bunch fresh cilantro leaves and stems, plus cilantro leaves, for garnish 2 pounds oxtails, excess fat trimmed (substitute with chuck or short ribs) Kosher salt and freshly ground black pepper 1 tablespoon adobo all-purpose seasoning 1/4 teaspoon dried oregano 2 bay leaves 8 ounces tomato sauce 1/2 cup red wine 1 gallon chicken stock, plus more if needed 1/2 pound Yukon gold potatoes, peeled and cut into large dice 1/2 pound yucca root, peeled and woody center removed, then cut into large dice 1 green plantain, peeled and sliced on the diagonal in 1-inch-thick slices 1/2 pound calabaza pumpkin (Caribbean pumpkin), peeled and cut into large dice (substitute with kabocha squash, butternut squash, sweet potatoes or carrots) 1 ear of corn, sliced in 1-inch rounds Cooked rice, for serving, optional Instructions: To make the recaito, process the onion, bell pepper, frying pepper, garlic and 1 tablespoon of the olive oil in a blender until it resembles a very chunky sauce. Add the cilantro and blend until the sauce is combined and has a slightly chunky consistency, about 30 seconds. Set aside 1/2 cup of the recaito you\u2019ve just made and freeze the rest for future preparations. Add the remaining olive oil to a very large, heavy-bottomed soup pot over medium-high heat. Dry the oxtails and add salt and pepper. Brown the oxtails in batches, 2 to 3 minutes per side. Remove and set aside on a plate or platter. Remove excess fat from the pot you browned the oxtails in, leaving about 2 tablespoons in the pot. Add the reserved 1/2 cup recaito and saute until fragrant. Add the adobo, oregano and bay leaves, then stir in the tomato sauce and saute for 1 minute. Add the red wine and chicken stock and bring to a boil. Taste the broth and add salt and pepper to taste, remembering that as the broth reduces it will become saltier; don\u2019t go overboard. Add the oxtails back to the pot. Lower the heat and cover the pot, leaving the lid slightly cracked. Simmer until the meat is beginning to become tender and fall apart, about 2 hours. Skim the fat off the top of the stew. Add the potatoes, yucca, plantains, pumpkin and corn. Top with more chicken stock, if necessary, to cover all the vegetables. Put the lid back on and simmer until the root vegetables are tender, 30 to 45 minutes. Taste the broth, season with salt and pepper and garnish with cilantro leaves. Serve with a side of rice if desired. ","[Chardonnay, Pinot Grigio, Gavi, Vermentino]" 42598,"Mashed Potatoes 5 pounds Yukon gold potatoes, peeled and cubed Kosher salt 2 tablespoons olive oil 1/2 small yellow onion, minced 2 cups whole milk Freshly ground black pepper 1/3 cup extra-virgin olive oil 2 tablespoons roughly chopped fresh parsley Instructions: Add the potatoes to a large pot of cold water. Season with salt and bring to a boil. Simmer until tender, about 15 minutes.
Heat the olive oil in a large pot. Add the onions and saute until tender and just golden. Add the milk to heat and season with salt and pepper.
Drain the potatoes well in a colander. Add them back to the pot you cooked them in and mash until smooth. Fold in the hot milk and onions, extra-virgin olive oil and chopped parsley. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 42599,"Mexican Tortilla Chicken Soup 2 tablespoons extra-virgin olive oil 2 medium white onions, diced 2 garlic cloves, minced 2 jalapenos, seeded and minced 3 ripe medium tomatoes, chopped 1 quart chicken stock, recipe follows Salt and freshly ground black pepper Canola oil, for pan-frying 8 corn tortillas, cut into 1/8-inch-thick strips 1 1/2 cups shredded cooked chicken 2 avocados, halved, pitted, peeled, and diced 1 cup shredded Jack cheese, optional 1/2 cup coarsely chopped fresh cilantro leaves, for garnish 1 lime, cut in wedges, for serving 1 whole free-range chicken (about 3 1/2 pounds), rinsed, giblets discarded 2 carrots, cut in large chunks 3 celery stalks, cut in large chunks 2 large white onions, quartered 1 head of garlic, halved 1 turnip, halved 1/4 bunch fresh thyme leaves 2 bay leaves 1 teaspoon whole black peppercorns Instructions: Place a stockpot over medium heat and coat with 2 tablespoons of the olive oil. Add the onions, garlic, jalapenos, and tomatoes; cook, stirring for 15 minutes until the vegetables are cooked down and pulpy. Pour in the stock, season with salt and pepper, and simmer for 20 minutes. Meanwhile, heat 1-inch of canola oil in a skillet over medium-high flame. When the oil begins to smoke, add the tortilla strips in batches and fry until they are crisp on all sides. Remove to a paper towel-lined platter and sprinkle with salt while they are still hot. Ladle the hot soup into 4 soup bowls and put a pile of shredded chicken on top of each. Top with the diced avocado and fried tortilla strips (and cheese if using). Garnish with cilantro and serve with lime wedges. Place the chicken and vegetables in a large stockpot over medium heat. Pour in only enough cold water to cover (about 3 quarts); too much will make the broth taste weak. Toss in the thyme, bay leaves, and peppercorns, and allow it to slowly come to a boil. Lower the heat to medium-low and gently simmer for 1 to 1 1/2 hours, partially covered, until the chicken is done. As it cooks, skim any impurities that rise to the surface; add a little more water if necessary to keep the chicken covered while simmering. Carefully remove the chicken to a cutting board. When its cool enough to handle, discard the skin and bones; hand-shred the meat into a storage container. Carefully strain the stock through a fine sieve into another pot to remove the vegetable solids. Use the stock immediately or if you plan on storing it, place the pot in a sink full of ice water and stir to cool down the stock. Cover and refrigerate for up to one week or freeze. Yield: 2 quarts ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 42600,"Grandma Ma's French Pickles 2 small Kirby cucumbers, cut into spears 1 large garden cucumber, cut into 1/2?inch thick disks
1 red bell pepper, cut into 1-inch pieces
1/2 head cauliflower, chopped into 1-inch pieces
1 cup pearl onions
2 cups white vinegar
1 cup sugar
2 tablespoons yellow mustard seeds
1 tablespoon celery seeds
Instructions: Mix the Kirby cucumbers, garden cucumber, bell pepper, cauliflower and pearl onions in a large glass jar with a lid. Put the vinegar, 1 cup water, the sugar, mustard seeds and celery seeds in large pot. Bring to a boil over high heat, and then use a funnel to pour the pickling over the vegetables to cover completely. Let cool to room temperature, then cover tightly and refrigerate for at least 2 hours before serving. The pickles will keep, refrigerated, up to 2 weeks. ","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]" 42601,"Lobster Mushrooms and Vidalia Onion Tournedos with Bourguignon Trimming Sauce 3 medium Vidalia onions, peeled and cut in half 3 sprigs fresh thyme 2 cups mushroom stock 6 tablespoons unsalted butter 2 tablespoons olive oil 1 clove garlic, finely chopped 1 pound lobster mushrooms, cleaned and cut into 1-inch pieces 2 tablespoons fresh parsley leaves, chopped Salt and freshly ground black pepper
Creamed Spinach, recipe follows Bourguignon Trimming Sauce, recipe follows 2 tablespoons unsalted butter 1 shallot, finely diced 2 pounds spinach, washed 1/2 cup heavy cream Salt and freshly ground black pepper 1/2 cup medium-diced bacon 2 tablespoons all-purpose flour 2 cups mushroom stock 1/2 cup pearl onions, peeled and roasted 1/2 cup peeled, seeded and medium-diced tomato 1 tablespoon fresh parsley leaves, chopped 2 green onions, finely chopped Instructions: Preheat the oven to 350 degrees F.
Place the onion halves and thyme sprigs in a 2-inch deep baking tray. Pour the mushroom stock and half the butter over the onions. Bake in the oven for 30 minutes. Remove from the oven and let cool for 15 minutes.
Scoop out the center of the onions. Heat the rest of the butter and the olive oil in a saute pan over medium-high heat. Add the garlic and saute for 2 minutes. Then add the lobster mushrooms and cook for 5 minutes. Add the chopped parsley and season with salt and pepper. Fill the center of the baked onion rings with the lobster mushroom mixture.
To plate, divide the Creamed Spinach onto center of the 6 plates. Place the lobster mushroom filled onions onto the spinach. Finish by spooning the Bourguignon Trimming Sauce over top. Over medium-high heat in a large saute pan, melt the butter. Add the shallots and cook until translucent. Add the spinach and cook for 4 minutes. Add the heavy cream and cook for another 3 minutes, until the cream has thickened. Season with salt and pepper. In a medium saucepan over medium heat, render the bacon until crisp and golden brown. Add the flour and stir to make a roux. Then whisk in the mushroom stock and bring to a simmer. Cook until the mushroom stock has thickened, about 5 minutes. Remove from the heat. Add the pearl onions, tomatoes, parsley and green onions. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 42602,"Spicy Sweet Potato Empanadas 1 pound sweet potatoes, scrubbed (2 potatoes) Good olive oil
1/4 cup sour cream
1 1/2 tablespoons unsalted butter, diced
1 1/2 tablespoons pure Grade A maple syrup
1/2 teaspoon chipotle cl powder
1/2 teaspoon grated orange zest
2 tablespoons freshly squeezed orange juice
Kosher salt and freshly ground black pepper
2 sheets (1 box) frozen puff pastry, such as Pepperidge Farm, defrosted in the refrigerator
1 egg beaten with 1 tablespoon of water, for egg wash
Flaked sea salt, such as Maldon
Instructions: Preheat the oven to 425 degrees. Line one sheet pan with aluminum foil and another with parchment paper. Rub the sweet potatoes with olive oil and prick them all over with the tines of a fork. Place the potatoes on the foil-lined sheet pan. Bake for about 1 hour, until very tender when pierced with a knife. Lower the oven to 375 degrees. Allow the potatoes to cool enough to handle, then peel and discard the skins, placing the potatoes in the bowl of an electric mixer fitted with the paddle attachment. Add the sour cream, butter, maple syrup, cl powder, orange zest, orange juice, 1 1/2 teaspoons kosher salt, and 3/4 teaspoon black pepper and mix well. Set aside. Unfold one sheet of the cold puff pastry on a floured cutting board. Roll the sheet into a 12-inch square with a rolling pin. With a sharp paring knife, cut four 5-inch circles from the pastry, using a dish as a guide and discarding the scraps. Place a heaping soup spoon of filling on each circle, leaving a 1-inch border. Brush the edges of the circles with the egg wash and fold over, making half circles. Crimp the edges together with the tines of a fork. Repeat with the second sheet of puff pastry. Place on the parchment-lined sheet pan. Chill for 15 minutes. Brush with the egg wash and sprinkle with the sea salt and pepper. Make 2 small slits in each empanada to allow steam to escape. Bake for 25 to 30 minutes, until puffed and browned. Serve hot. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 42603,"Ditch Dogs Kosher salt 1 pound elbow macaroni 2 cups whole milk 2 1/4 cups heavy cream 1 tablespoon unsalted butter 1/3 cup all-purpose flour 8 ounces white American cheese, diced, at room temperature (about 2 cups) 8 ounces gruyere cheese, grated, at room temperature (about 2 cups) 1/3 cup parmesan cheese, grated, at room temperature Vegetable oil, for the pan 6 all-beef hot dogs 6 potato hot dog rolls Freshly ground pepper Instructions: Make the mac and cheese: Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs until al dente. Drain the pasta well and let cool. In a medium saucepan, heat the milk and 2 cups heavy cream over medium heat until warm (do not boil). In a separate medium saucepan, melt the butter over medium heat. Add the flour to the butter and stir until incorporated, about 5 minutes, making sure it doesn't brown. Add the warm milk and heavy cream, in batches, and whisk until incorporated. Bring to a simmer and cook, whisking, about 15 minutes. Add the American, gruyere and parmesan cheeses to the milk mixture and whisk until melted, 2 to 3 minutes (do not boil). Remove from the heat. Puree with an immersion blender until smooth (or transfer to a regular blender in batches and puree). Let cool to room temperature and mix with the pasta. Make the hot dogs: Lightly oil a grill pan and preheat over medium-high heat. Grill the hot dogs until slightly charred, 5 to 7 minutes. Reheat the mac and cheese in a saucepan with the remaining 1/4 cup heavy cream; season with salt and pepper. Place the hot dogs on the buns and top with the mac and cheese. Season with pepper. ","[Chardonnay, Riesling, Pinot Grigio, Sparkling wine]

" 42604,"Chicken Satay with Peanut Sauce 1 cup plain yogurt 1 teaspoon freshly grated ginger 1 teaspoon minced garlic 1 tablespoon curry powder 1 1/2 pounds skinless, boneless chicken breasts, cut into strips Vegetable oil, for grilling Butter lettuce leaves Fresh cilantro leaves Peanut sauce, recipe follows 1 cup smooth peanut butter 1/4 cup low-sodium soy sauce 2 teaspoons red chili paste, such as sambal 2 tablespoons dark brown sugar 2 limes, juiced 1/2 cup hot water 1/4 cup chopped peanuts, for garnish Instructions: Combine the yogurt, ginger, garlic, and curry powder in a shallow mixing bowl, stir to combine. Place the chicken strips in the yogurt marinade and gently toss until well coated. Cover and let the chicken marinate in the refrigerator for at up to 2 hours. Thread the chicken pieces onto the soaked skewers working the skewer in and out of the meat, down the middle of the piece, so that it stays in place during grilling. Place a grill pan over medium heat and brush it with oil to prevent the meat from sticking. Grill the chicken satays for 3 to 5 minutes on each side, until nicely seared and cooked through. Serve the satays on a platter lined with lettuce leaves and cilantro; accompanied by a small bowl of peanut sauce on the side. Combine the peanut butter, soy sauce, red chili paste, brown sugar, and lime juice in a food processor or blender. Puree to combine. While the motor is running, drizzle in the hot water to thin out the sauce, you may not need all of it. Pour the sauce into a nice serving bowl and garnish with the chopped peanuts. Serve with chicken satay. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 42605,"Grilled Jerk Rack of Pork 1/2 cup kosher salt 1/2 cup brown sugar
12 sprigs fresh thyme
10 allspice berries
10 black peppercorns
8 whole cloves
4 cinnamon sticks
4 inches fresh ginger, chopped
2 bay leaves 1 head garlic, sliced in half
1 Spanish onion, quartered
One 3-pound center-cut rack of pork, chine bone removed
2 tablespoons ground coriander 2 tablespoons ground ginger
2 tablespoons light brown sugar
1 tablespoon garlic powder
1 tablespoon habanero powder
1 tablespoon onion powder
2 teaspoons coarsely ground black pepper
2 teaspoons dried thyme
1 teaspoon allspice
1 teaspoon cinnamon
1 teaspoon ground cloves
Canola oil, for brushing Instructions: For the brine and pork: Bring 12 cups water, the salt, brown sugar, thyme, allspice, peppercorns, cloves, cinnamon sticks, ginger, bay leaves, garlic and onions to a simmer in a large stockpot and cook until the sugar and salt is dissolved. Let cool completely. Submerge the pork in the brine by placing a plate on top, cover with plastic and refrigerate for at least 12 hours and up to 24 hours. Remove the pork from the brine, rinse well with cold water and pat dry. Place on a rack set over a baking sheet in the refrigerator for 1 hour. Remove from the refrigerator 30 minutes before cooking. For the spice mixture: Combine the coriander, ginger, brown sugar, garlic powder, habanero powder, onion powder, black pepper, thyme, allspice, cinnamon and cloves in a small bowl. Brush the pork rack with the canola oil and rub with the spice mixture. Prepare the ceramic cooker: Add the hot charcoal to the cooker, and put on the grill rack. When the grill rack is hot, put on the pork fat-side down and cook until slightly charred. Now remove the pork and the grill rack, scatter the soaked wood chips over the hot charcoal, put on the ceramic plate and the grill rack and return the pork to the grill rack seared-side up. Close the cooker and adjust it to maintain a temperature of 325 degrees F. Cook the pork until a meat thermometer registers 140 degrees F, 75 to 90 minutes. Rest 10 minutes before carving into chops. ","[Syrah, Zinfandel, Tempranillo, Barbera]" 42606,"Chopped Salad Trifle with Homemade Ranch 1/2 cup mayonnaise 1/2 cup sour cream
1 tablespoon apple cider vinegar
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
Kosher salt and freshly ground black pepper
1 small head iceberg lettuce, cut into bite-sized pieces
1 red bell pepper, chopped
1 yellow or orange bell pepper, chopped
1/2 seedless cucumber, chopped
3 scallions, chopped
3 tablespoons roasted salted pumpkin seeds
1/4 cup sliced radishes
Instructions: Stir together the mayonnaise, sour cream, vinegar, onion powder, garlic powder, 1/2 teaspoon salt and a generous amount of pepper in a small bowl. Put the lettuce in the bottom of a clear bowl or trifle dish, then layer the bell peppers and cucumber on top. Spoon the ranch dressing on top and spread to cover. Top with the scallions, followed by the pumpkin seeds and then the radishes. Cover with plastic wrap and refrigerate for up to overnight. Toss before serving. Or if serving right away, toss immediately and serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 42607,"Marble Spice Cake 3 3/4 cups cake flour 3 teaspoons baking powder 16 tablespoons (2 sticks) unsalted butter, softened 1 1/2 cups sugar 1/2 teaspoon salt 3 large eggs, at room temperature 3/4 cup milk 3 tablespoons unsulphured molasses 1 1/2 teaspoons ground cinnamon 1 teaspoon freshly grated nutmeg 1/2 teaspoon ground cloves Instructions: One 12-cup Bundt pan, buttered and floured Set a rack at the middle level of the oven and preheat to 350 degrees. Butter a 12-cup Bundt pan and flour the buttered surface, shaking out the excess. Stir cake flour and baking powder together well to combine in a small bowl. In a large mixing bowl, beat the butter until soft and light. Use a hand mixer set at medium speed or a heavy-duty mixer fitter with the paddle, if you have one. Gradually beat in the sugar and salt and continue beating about 5 minutes until very light. Beat in the eggs, one at a time, continuing to beat until the mixture is smooth and fluffy. Sift half the cake flour mixture over the butter mixture, then stir it in. Stir in the milk thoroughly, scraping the side of the bowl, then sift over and stir in remaining cake flour mixture. Beat the batter for a few seconds to ensure that everything is thoroughly incorporated. Divide the batter in half and stir the molasses and spices thoroughly into one half. Spoon alternating tablespoons of the two batters into the prepared pan. Use the point of a table knife to run a zig-zag through the batters to marble them. Bake the cake for about 45 to 50 minutes, or until it is well risen and a skewer inserted in the center of the cake emerges clean. Cool in pan on rack for 5 minutes, then invert to a rack to cool. Hints: Butter Bundt pans with very, soft, not melted butter. Dust the buttered surface with flour or fine dry bread crumbs. Always use an insulated or doubled cookie sheet in the bottom level of the oven to prevent cookies from burning. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 42608,"Brisket 3 tablespoons smoked salt (see Cook's Note) 1 teaspoon celery salt 1 teaspoon garlic salt 1 teaspoon onion powder One 6-ounce can tomato paste 3 pounds beef brisket, trimmed 2 large onions, sliced 2 tablespoons olive oil Instructions: In a small bowl, combine the smoked salt, celery salt, garlic salt and onion powder. If using liquid smoke (see Cook's Note), mix it together with the tomato paste. Rub the tomato paste over the brisket so every side is covered. Then sprinkle the brisket with 1 tablespoon of the salt mixture. Reserve the remaining mixture for future use. Wrap the brisket in foil and refrigerate for at least 6 hours and up to overnight. Remove the brisket from the refrigerator and let it come to room temperature, about 1 hour. Preheat the oven to 325 degrees F. In a large roasting pan or baking dish, toss the onions with the oil to coat. Unwrap the brisket and place it on top of the onions. Cover the entire pan with foil and roast until tender, 3 hours to 3 hours 30 minutes. Using tongs, carefully remove the brisket from the pan and place it on a cutting board to rest for 10 minutes. Thinly slice with a carving knife. Pour the juices and onions over the slices. ","[Cabernet Sauvignon, Merlot, Malbec, Syrah]" 42609,"Christmas Cake Cookies 3 cups all-purpose flour, plus more for flouring 1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon kosher salt
1 cup granulated sugar
4 tablespoons (1/2 stick) salted butter, softened 1/4 cup shortening, softened 2 large eggs
1 teaspoon vanilla extract
Seeds from 1/2 vanilla bean
3/4 cup sour cream
8 tablespoons (1 stick) salted butter, softened 1 teaspoon vanilla extract 2 cups powdered sugar
Pinch of kosher salt
2 to 4 tablespoons heavy cream
18 drops green gel paste
72 cinnamon imperials, for topping Instructions: For the cookie: Whisk together the flour, baking powder, baking soda and salt in a bowl. In the bowl of a stand mixer with the paddle attachment, cream together the granulated sugar, butter and shortening. Add the eggs 1 at a time, mixing well between additions. Add the vanilla extract and vanilla seeds and mix well. Add the sour cream and mix until just combined. Add the dry ingredients to the wet ingredients and beat on low until just mixed through; the dough will be sticky. Shape into a rectangle and wrap in plastic wrap. Refrigerate for at least 4 hours or overnight. When ready to bake, preheat the oven to 350 degrees F. Line 2 baking sheets with parchment or silicone baking mats. Roll out the dough on a generously floured piece of parchment to about 1/4 inch thick and cut into 2 1/2-inch rounds. Place the rounds on the prepared baking sheets. If the dough becomes too sticky and hard to work with, move it to the freezer for 5 to 10 minutes to firm up, then continue rolling and cutting. Bake until the cookies are puffed and cooked through but have not taken on any color, 12 to 14 minutes. Remove the cookies to a wire rack to cool. For the frosting: When ready to decorate, make the frosting. In the bowl of a stand mixer with the paddle attachment, cream the butter and vanilla extract until smooth. Slowly add the powdered sugar and salt and beat on medium until smooth and fluffy. Add the heavy cream 1 tablespoon at a time until the frosting is fairly thick. Add the gel paste and stir to evenly combine. Use a butter knife to spread the frosting on the cookies, then decorate with 3 cinnamon imperials in the center of each cookie. Leave overnight to set. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]

" 42610,"Sweet-Tea Fried Chicken 8 chicken leg quarters, cut into thighs and drumsticks 1 quart brewed tea, double strength 1 lemon, quartered 1 cup sugar 1/2 cup kosher salt 1 quart ice water 3 cup all-purpose flour 2 cups corn flour (or fish fry) 2 tablespoons crab boil seasoning (recommended: Old Bay) 1 tablespoon chili powder 1 teaspoon salt 1 teaspoon pepper 8 eggs 1 cup buttermilk Peanut oil Instructions: Combine tea, lemon, sugar and kosher salt, and simmer for 5 minutes or salt and sugar are complete dissolved. Pour in ice water and cool brine completely. Submerge thighs and drumsticks in brine for 48 hours. Remove to a wire rack and allow chicken to drain. Combine 2 cups of the flour and the corn flour, crab boil, chili powder, salt, and pepper in a large bowl. Place remaining 1 cup flour in a medium bowl, and in a third bowl beat eggs with buttermilk. Line up bowls of flour, egg-buttermilk mixture and then the flour-corn flour mixture, in that order. Coat the chicken in the flour, then the egg-buttermilk mixture, and then the flour-corn flour mixture, applying pressure to ensure even adherence. Let the chicken sit in the refrigerator for 1/2 hour before frying. Pour oil in a heavy pot at a depth of at least 3 inches. Heat oil to 300 degrees F. Fry chicken, submerged in oil, for 15 minutes, or until an instant-read thermometer registers 170 degrees F for dark meat, 160 degrees F for white meat. Drain on a rack. Cool to room temperature, and then place in refrigerator for at least 4 and no more than 24 hours. Serve cool from a picnic basket or cold, straight from the refrigerator. ","[Chardonnay, Sauvignon Blanc, Riesling, GSM]" 42611,"Stuffed Shells with Chicken and Arugula and Creamy Alfredo Sauce 6 jumbo pasta shells (conchiglioni) 2 1/2 cups ricotta cheese 1/2 cup grated Parmesan 1 tablespoon olive oil 2 cloves garlic, minced 2 cups arugula 2 cups chopped cooked chicken (rotisserie chicken works well) 1/2 teaspoon salt 1/4 teaspoon ground black pepper 4 tablespoons butter 1 clove garlic, minced 2 tablespoons all-purpose flour 2 cups heavy cream 1/2 cup milk 3 tablespoons chopped fresh chives 1 cup plus 3 tablespoons grated Parmesan 1 cup grape tomato halved Italian parsley for garnish Instructions: Preheat oven to 350 degrees F. Butter a 9 by 13-inch glass baking dish and set aside. Bring a large pot of water to a boil add the pasta shells and cook for approximately 9 minutes until al dente. Drain and rinse under cold water being careful not to break the shells. Set aside. Meanwhile prepare the filling. In a large bowl mix together the ricotta and Parmesan. Heat oil in a medium skillet over medium heat, add the garlic, and cook 1 minute, being careful not to brown it. Stir in the arugula until just wilted, about 2 minutes. Add the chopped chicken and stir well. Remove from heat and let cool for about 10 minutes. Add chicken mixture to cheese mixture and stir carefully. Stuff each shell with approximately 1/2 cup of the cheese filling and place in prepared baking dish. For sauce, heat the butter in medium saucepan over medium heat. Add the garlic and cook for about 1 minute until fragrant but not brown. Add the flour and whisk until smooth. Gradually add the cream and milk and whisk until mixture begins to thicken and bubble. Remove from heat and add the chives, 1 cup Parmesan, cherry tomatoes and stir gently. Pour sauce over shells and sprinkle with remaining 3 tablespoons of Parmesan. Bake for 30 minutes until the sauce is bubbling and cheese is golden brown. Sprinkle with parsley. ","[Chardonnay, Pinot Grigio, Chianti, Barbera]

" 42612,"Triple Chocolate Cookies 1/4 cup butter, softened 1/2 cup dark brown sugar 1/4 cup granulated sugar 1/4 cup canola oil 1 egg 1 teaspoon vanilla extract 1/2 cup all-purpose flour 1/2 cup whole-wheat pastry flour 1/4 cup unsweetened cocoa powder (not Dutch processed) 1/4 teaspoon salt, optional 1/3 cup coarsely chopped dark chocolate (2 ounces) 1/3 cup coarsely chopped milk chocolate (2 ounces) 2/3 cup chopped pecans, optional Instructions: Preheat the oven to 350 degrees F. In a large bowl, mash together the butter and sugars with a fork until well combined. Add the oil and egg and beat until creamy. Mix in the vanilla. In a medium bowl, whisk together the flours, cocoa powder, and salt. Add the dry ingredients to the wet ingredients and mix well. Stir in the dark chocolate, milk chocolate, and the pecans and mix well. Using a tablespoon, scoop the batter onto an ungreased cookie sheet. Bake for 12 minutes. Transfer cookies to a rack to cool. ","[Merlot, Cabernet Sauvignon, Malbec, Zinfandel]" 42613,"Cauldron Cake Nonstick cooking spray, for spraying the pan All-purpose flour, for dusting the pan Three 15.25-ounce boxes chocolate cake mix (plus required ingredients) One 3.4-ounce box pistachio-flavored instant pudding mix (plus required ingredients) 5 drops neon green food coloring
Two 16-ounce containers dark chocolate fudge frosting
24 chocolate wafer cookies, finely ground in a food processor
12 fun-size chocolate-covered caramel-shortbread candy bars
6 red hard candies, broken into chunks
2 chocolate doughnuts, sliced in half at an angle/on the bias into 4 half-circles 10 large neon green gumballs
12 to 15 small neon green gumballs
1/4 cup neon green jumbo nonpareils
2 to 3 gummy eyeball candies
Instructions: For the cakes: Preheat the oven to 350 degrees F. Spray a 9 1/2-by-3 1/2-inch bundt pan with nonstick cooking spray and dust with flour. In a large bowl, combine 2 of the cake mixes and mix according to the package instructions. Pour into the prepared bundt pan and bake until a toothpick inserted into the cake comes out clean, 55 minutes to 1 hour and 5 minutes. Let cool in the pan until warm, then remove and transfer to a cooling rack. Spray and flour the pan again and repeat the process with the remaining cake mix. The smaller cake should bake for 40 to 45 minutes. For the decorations: Mix the pudding according to the package instructions, adding the neon green food coloring. Hold in the refrigerator. Slice about a 1 1/2-inch-thick slice off the flat end of the large bundt cake and set aside; this will become the top lip of the cauldron. Place the large bundt cake cut-side up onto a large platter or cutting board. Slice a little off the flat end of the smaller bundt cake to make a level surface. Reserve the scrap pieces. Place the small bundt cake cut-side down on top of the large bundt cake. Slice a little off the rounded top of the smaller bundt to make a level surface and reserve the scraps. Fill the center hole of the stacked bundt cakes with the reserved scrap cake pieces. Fill a piping bag fitted with a medium round tip with some of the chocolate frosting. Pipe some of the frosting onto the top of the stacked bundt cakes. Carefully place the 1 1/2-inch-thick piece of cake cut-side up onto the frosting to form the lip of the cauldron. Starting about an inch from the edge, scoop out about a 1/2-inch-deep well from the top layer. This is where the pudding will go. Pipe frosting around the entire outside of the cake and on the lip. Smooth out the frosting with an offset spatula. Carefully press the wafer cookie crumbs into the frosting. Brush off the excess crumbs that fall onto the platter. Cut about half of the candy bars into varying lengths. Arrange the whole candy bars and pieces around the bottom of the cauldron cake to resemble logs. Arrange the red hard candy in between the logs to resemble hot coals. Insert 2 skewer pieces in the cut sides of 2 of the donut halves. Press the skewers and donut halves into the side of the cauldron, just below the lip, to form handles. Carefully spread the pudding inside the well on top of the cake. Arrange the gumballs and nonpareils in the pudding to resemble bubbles. Press the gummy eyeballs into the surface of the pudding so they are partially covered. ","[Chardonnay, Pinot Grigio, Riesling, Sparkling wine]

" 42614,"Bife de Chorizo 24 ounces beef Salt Freshly ground black pepper Instructions: Season the steak with salt and pepper to your liking. Cut steak into 4 equal pieces. Place it over the grill for 9 minutes total or to your degree of doneness. The secret is making the beef is knowing when the grill is hot. The best way to find out is to place your hand about 2 centimeters over the grill and count to ten. ","[Malbec, Tempranillo, Garnacha, Syrah]" 42615,"Pork Goulash with Apple and Onion Goulash: 2 tablespoons vegetable or olive oil 5 ounces smoky bacon, chopped 2 pounds coarse ground pork from a butcher or hand-chopped pork shoulder (you can use ground pork from the meat case, but the dish will have more of a ground beef chili consistency) Kosher salt and freshly ground pepper 2 medium apples, such as Gala or Honeycrisp 2 tablespoons fresh thyme leaves 2 Fresno cl peppers, seeded and finely chopped 1 large or 2 medium onions, finely chopped 1 large bay leaf 3 tablespoons sweet paprika 2 teaspoons ground coriander 2 teaspoons ground cumin 2 cups chicken stock 1/2 cup apple cider or cloudy organic apple juice Juice of 1/2 lemon Serving: Extra-wide egg noodles Butter 2 tablespoons chopped fresh dill 2 tablespoons chopped fresh parsley 2 cups shredded sharp white Cheddar 1 cup sour cream Instructions: Heat the oil in a large Dutch oven over medium-high heat. Add the bacon and cook until crisp; remove with a slotted spoon. Pat the pork dry with paper towels, add to the hot bacon drippings and allow the meat to form a browned crust. Flip the pork, cook until the other side is browned and then crumble the pork with a wooden spoon. Season with salt and pepper.
While the pork browns, peel and chop the apples. Add to the pork along with the thyme, cl peppers, onions and bay leaf and stir to soften, about 5 minutes. Add the paprika, coriander and cumin and stir for 1 minute. Return the bacon to the pan and add the chicken stock, cider and lemon juice. Bring to a boil, then reduce the heat and simmer until thickened and the pork is tender (for hand-cut shoulder). Add a little more stock or water if the goulash dries out too quickly.
To serve, cook the noodles and toss with butter. Stir in the dill and parsley. Fill serving bowls with the noodles and a ladleful of goulash. Top with the cheese and sour cream. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Tempranillo]

" 42616,"Mahi Mahi in Fresh Oregano Sauce 1-ounce water 4 mahi mahi fillets Butter, for sauteing 4 ounces diced white mushrooms Salt 2 ounces olive oil 2 bay leaves 6 garlic cloves 4 shallots, chopped 1/2 onion, chopped, plus additional minced onion for garnish 1 whole jalapeno pepper 1 boiled zucchini, julienned 1-ounce fresh oregano leaves 1-ounce minced roasted tomato 1-ounce white wine Instructions: In a large saute pan over medium heat, heat the olive oil. Add the bay leaves, garlic, shallots, 1/2 chopped onion, and jalapeno pepper and saute for 2 minutes. Add the boiled zucchini and fresh oregano and then continue to saute for 1 minute. Add the minced tomato, white wine, and water, stir, and remove from the heat. Poach the mahi mahi fillets in water a large saute pan; cook until a knife slides in easily and fish is opaque throughout. Meanwhile, heat the butter in a small saute pan. Add the white mushrooms, additional minced onion, and salt, to taste. Saute until the mushrooms are cooked through. Distribute the oregano sauce among 4 serving plates, and then top with the mahi mahi. Top the fish with the mushroom and onion mixture. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 42617,"Buttermilk-Pecan Ice Cream 1/4 cup sugar 1/2 cup heavy cream 2 cups buttermilk 2/3 cup sweetened condensed milk 3/4 cup evaporated milk 1/2 teaspoon vanilla extract 1 cup candied pecans (page 138) 1/2 cup coarse sea salt Caramel bananas, for topping, optional (recipe below) 4 tablespoons unsalted butter 1 cup pecans, coarsely chopped 2 tablespoons packed light brown sugar 2 tablespoons granulated sugar 1/4 teaspoon salt 4 tablespoons unsalted butter 3 firm yellow bananas, chopped or sliced 3 tablespoons packed light brown sugar Pinch of salt Instructions: Make the mix. Whisk the sugar, cream, buttermilk, condensed milk, evaporated milk, vanilla and candied pecans in a large bowl. Pour into a bag. Prop a 1-gallon zip-top freezer bag open in a large container; pour in the buttermilk mixture. Press out the air and seal. Chill the bag until ready to make the ice cream. Fill your container. Put about 10 cups ice in the container, filling it about three-quarters of the way, then pour in the sea salt. Nestle the sealed bag of buttermilk mixture in the ice. Start shaking! Tightly cover the container with the lid. Shake vigorously for about 15 minutes, or until the buttermilk mixture is thick. How long it takes depends on your shakin'! Serve and eat. For soft-serve, rinse the outside of the bag, snip a corner and pipe into bowls. For firmer ice cream, freeze 1 hour before scooping. Top with caramel bananas, if desired. Melt the butter in a skillet over medium heat, then add the pecans, brown sugar, granulated sugar and salt. Cook, stirring, until the sugar is dissolved and the mixture is sticky, 6 to 8 minutes. Spread the nuts on a baking sheet to cool, then refrigerate at least 10 minutes before using. Melt the butter in a large skillet over medium-high heat. Add the bananas, stirring to coat. Sprinkle in the brown sugar and salt and cook, stirring, until the bananas are tender and coated with the sauce, 2 to 4 minutes. Spoon warm over ice cream. ","[Chardonnay, Riesling, Pinot Grigio, Sparkling wine]

" 42618,"Brown Sugar Baked Beans 4 slices thick-cut bacon, roughly chopped 1 medium onion, chopped
Two 15-ounce cans Great Northern, navy, cannellini or white beans 1/3 cup ketchup
1/3 cup dark brown sugar
1 teaspoon Dijon mustard
1 teaspoon apple cider vinegar
1 teaspoon Worcestershire
Kosher salt and freshly ground black pepper
Instructions: Preheat the oven to 350 degrees F. Put the bacon in a large, cold skillet and cook over medium heat until the fat renders and the bacon is almost crisp, about 8 minutes. Add the onion and cook, stirring occasionally, until softened, about 5 minutes. Add 1 of the cans of beans with their liquid. Drain and rinse the remaining beans, then add them to the skillet. Add the ketchup, sugar, mustard, vinegar, Worcestershire, 1/2 teaspoon salt and pepper to taste. Bring to a low simmer, then transfer to a small baking dish. Bake uncovered until thickened and bubbly, about 50 minutes. Serve warm. ","[Cabernet Sauvignon, Merlot, Malbec, Zinfandel]" 42619,"Dad-hattan 2 ounces bourbon whiskey 3/4 ounce sweet vermouth 2 dashes bitters 1/4 ounce Velvet Falernum liqueur 1/4 ounce maraschino liqueur, such as Luxardo
1 maraschino cherry plus 1/4 ounce syrup, such as Luxardo Instructions: Combine the bourbon, vermouth, bitters, Velvet Falernum, maraschino liqueur and maraschino syrup in a cocktail shaker filled with ice. Shake, and strain into a chilled martini glass. Garnish with a maraschino cherry. ","[Bourbon, Vermouth, Bitters, Falernum]" 42620,"Vaquero Chicken 1 teaspoon whole cumin seeds 1 teaspoon whole coriander seeds 1 teaspoon dried thyme 1 teaspoon garlic powder 1/2 teaspoon black pepper 1 teaspoon New Mexican chili powder 1 teaspoon Mexican oregano 1/2 cup canola oil 6 boneless, skinless chicken breast halves Instructions: To toast cumin and coriander, saute in dry frying pan on high heat until lightly browned. Cool. In an electric grinder (such as a coffee grinder) or with a mortar and pestle, grind cumin and coriander to a powder. Add remaining spices and grind until all spices are of a consistent texture. Combine spices and canola oil in a bowl. Place chicken pieces in marinade, marinate overnight in the refrigerator. Preheat the oven to 375 degrees F. In an ovenproof saute pan, over high heat, sear chicken breasts until brown. Place in the oven and cook for 10 to 12 minutes, or until done. Chicken is completely cooked when an instant read thermometer reaches 165 degrees F. Variation: Chicken breasts can be marked on the grill instead of seared, then cooked for 10 to 12 minutes in the oven. ","[Malbec, Tempranillo, Garnacha, Dolcetto]" 42621,"Fast Fruit Delight with Coffee Liqueur 2 tablespoons coffee liqueur (recommended: Kahlua) 1/2 cup sweetened condensed milk 1 pint vanilla ice cream 3 cups mixed berries or chopped seasonal fruit Vanilla cookies (recommended: Marias) for garnish, optional Instructions: Mix the coffee liqueur and condensed milk in a small bowl. Set aside. Put 2 to 3 scoops of ice cream in each parfait glass. Scatter the berries or fruit evenly over the ice cream and drizzle with the coffee liqueur mixture. Garnish with a vanilla cookie, if desired, and serve immediately. ","[Bordeaux Blend, Zinfandel, Port]" 42622,"Moussaka 3 cups vegetable oil 3 to 4 large potatoes, peeled and sliced
2 to 3 eggplants, sliced
1/2 cup extra-virgin olive oil
1 large white onion, chopped
1 teaspoon chopped garlic
2 pounds ground beef
1/2 cup red wine
1 cup tomato puree
1 tablespoon tomato paste
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon sugar
6 whole cloves
2 bay leaves
1 cinnamon stick
1 1/2 quarts milk 14 tablespoons butter
14 tablespoons all-purpose flour
2 egg yolks
1/2 cup grated Parmesan 1/2 teaspoon ground nutmeg
1 teaspoon salt
1 teaspoon ground black pepper
Instructions: For the filling: Heat the vegetable oil in large frying pan. When oil is hot, add the potatoes and cook, turning them over halfway through cooking, until golden brown. Remove potatoes to a paper towel to soak up extra oil. Repeat with the eggplant slices. Heat the olive oil in a large saute pan over medium heat, then add the onion and garlic and saute until soft and translucent. Add the ground beef, chopping and stirring with a large wooden spoon until browned. Add the red wine to the mixture and stir until the wine evaporates. Then add the tomato puree, tomato paste, salt, pepper, sugar, cloves, bay leaves and cinnamon stick. Mix well and let simmer for about 20 minutes. Remove from heat and remove bay leaves, cinnamon stick and cloves. For the bechamel: Heat the milk in a pot. Heat the butter in another large pot until melted, then add the flour and cook, continuously whisking. Slowly add the heated milk, continuously whisking, and continue to cook, whisking, until the bechamel gets thick. Add the egg yolks, continuously whisking. Add the Parmesan, nutmeg, salt and pepper, whisking everything together. Remove from heat. Preheat the oven to 325 degrees F. Assemble the moussaka: Place a layer of potatoes in a 12-by-15-inch baking pan, making sure to cover the bottom, leaving no open space. Repeat this step with the eggplant. Add a layer of the ground beef mixture. Finally, top with a layer of bechamel. Bake, uncovered, until golden brown, for 1 hour. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 42623,"Backyard Lobster Bake 15 pounds of seaweed (your fish person can get you some) 16 (1 1/2 pound) lobsters* (See Cook's Note) 16 ears corn, shucked 5 pounds red potatoes, parboiled halfway in salted water 10 pounds large clams 1 (750 ml) bottle white wine Instructions: Start the fire 1 hour in advance, making sure the coals are white hot before you begin cooking.
Spread 1/2 of the seaweed on the bottom of the tub to protect the lobsters from burning. Place lobsters on top of seaweed. Place the corn on top of the lobster, and the potatoes on top of the corn. Arrange the raw clams on top of the vegetables and top with the remaining seaweed. Pour the wine into the tub. Place the wet burlap over the food and tuck the edges into the tub to retain the steam inside.
Place the tub on top of the coals. Every 15 minutes, moisten the burlap with water. Cook for about 45 minutes.
Serve the lobster bake strewn out on newspapers, with melted butter, piles of coarse sea salt, and favorite spices as condiments.
You can do this on a stovetop using the exact same method. Be sure to place the pot overlapping a couple of burners to get the heat you will need. ","[Chardonnay, Sauvignon Blanc, Riesling, Sparkling wine]" 42624,"Grilled Banana Split 2 teaspoons brown sugar 1/2 teaspoon ground cinnamon 6 firm bananas, split in 1/2, lengthwise, in their peels Store-bought strawberry ice cream 1/2 cup store-bought candied pecans, for topping Fresh Whipped Cream, for topping Store-bought hot fudge sauce, for topping Maraschino cherries, for topping Mint sprigs, for garnish Instructions: Preheat the grill to medium heat. Mix the sugar and cinnamon together in a small bowl. Sprinkle the bananas with sugar and cinnamon mixture. Put them, cut side down, on the grill and cook until grill marks appear, about 2 to 3 minutes. Flip over and cook until the peel just starts to pull away from the banana. Remove the bananas from the grill and peel. Add 2 banana halves to each banana split dish. Top with strawberry ice cream, candied pecans, whipped cream and hot fudge sauce. Put a cherry on top and garnish with a sprig of mint. ","[Chardonnay, Riesling, Moscato, Merlot]" 42625,"Nian Gao 4 1/2 sticks brown slab sugar, broken into small pieces or 2 cups packed dark brown sugar (see Cook\u2019s Note) 1 tablespoon plus 1 teaspoon vegetable oil, plus more for parchment, knife, and pan-frying 1 pound glutinous rice flour 1 cup fine rice flour, preferably from an Asian brand (see Cook\u2019s Note) Kosher salt 1 dried red date (also called jujubes) Canned condensed milk, for serving, optional Instructions: Bring a wok filled with 1 to 2 inches of water to a boil over medium-high heat (the water should be low enough so it doesn't touch the cake pan once it is added). Alternatively, you can use a bamboo steamer or a large saucepan fitted with a steamer basket. Bring the brown slab sugar and 2 cups plus 3 tablespoons of cold water to a boil in a medium saucepan over medium heat, stirring occasionally as the slab sugar tends to stick to the bottom of the pot, and cook until the sugar melts. Turn off the heat and stir in 1 tablespoon of the vegetable oil and 1/2 teaspoon salt. Set aside to cool until no longer steaming, about 6 minutes. Mix both kinds of rice flours together in a large bowl and set aside. Grease an 8-inch round cake pan with the remaining 1 teaspoon vegetable oil. Line the bottom of the pan with a parchment circle and lightly grease the parchment with more vegetable oil. Set aside. Gradually add the sugar syrup to the rice flours in three additions, stirring with a rubber spatula until there are only a few small lumps of flour. The mixture will be stiff at the beginning but will loosen after stirring for about 1 minute. Strain the batter through a fine-mesh sieve set over another large bowl. Pour the batter into the prepared cake pan and cover with aluminum foil. Place the pan over the steamer and steam over medium heat until the cake is light brown and almost translucent, about 2 hours; refill the steamer after every 10 to 15 minutes as the water evaporates. The classic way to check for doneness is by taking a small piece from the center of the cake with a chopstick (or a butter knife) and then placing a dried red date on top of the hole to hide it and provide a kind of decoration. Remove the pan from the steamer and set aside until cool enough to handle. Flip the nian gao onto a large plate, peel off the parchment and invert onto a serving plate. To serve right away, cut the cake into 1/2-inch-thick wedges using a greased knife. Enjoy the bouncy texture. For pan-fried nian gao, allow the cake to cool completely and, without slicing, cover the cake with foil. Chill in the refrigerator until firm, at least 2 hours or overnight. Slice into 1/2-inch-thick pieces. Pan-fry in a lightly greased nonstick skillet over medium heat, flipping halfway through, until browned in spots, about 10 minutes. Enjoy while hot for the perfect chewy texture and serve with condensed milk if desired as a dipping sauce. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 42626,"Fried Shrimp Baskets 4 tablespoons paprika 3 tablespoons kosher salt
2 tablespoons dried basil
2 tablespoons garlic powder
2 tablespoons onion powder
2 tablespoons dried oregano
2 tablespoons ground white pepper
2 tablespoons dried thyme
1 tablespoon sugar
1 teaspoon cayenne pepper 1 cup buttermilk 2 cups all-purpose flour
1 pound jumbo shrimp, peeled and deveined
4 cups canola oil 2 russet potatoes, scrubbed 1/2 cup mayonnaise 2 tablespoons ketchup
1 tablespoon dill pickle relish
1 teaspoon chopped fresh dill 2 dashes hot sauce Instructions: For the Gullah seasoning: Combine the paprika, salt, basil, garlic powder, onion powder, oregano, white pepper, thyme, sugar and cayenne in a paper bag and shake to mix up well. For the shrimp: Line a baking sheet with butcher or parchment paper. Pour the buttermilk in a bowl. Mix together the flour and 1 1/2 tablespoons Gullah seasoning in a bowl (reserve the remaining seasoning for another use). Dip the shrimp in the buttermilk, then dredge in the flour mixture, shaking the bag to coat. Shake off the excess flour and place on the prepared baking sheet. Discard the buttermilk mixture but reserve the flour mixture. Place the oil in a Dutch oven or heavy pan and heat to 350 degrees F. Line a baking sheet with paper towels and set a wire rack on top. Fry half the shrimp until golden brown, 1 to 2 minutes per side. Remove to the prepared wire rack to drain. Repeat with the remaining shrimp. Reduce the heat of the oil to 325 degrees F. Line a baking sheet with paper towels and set a wire rack on top. For Mom's fries: Slice the potatoes into 1/2-inch-wide sticks. Add the potatoes to the flour mixture and shake until the potatoes are coated. Drop a few in the oil. Fry in batches until golden brown, flipping and stirring frequently, 7 to 10 minutes. Remove to the prepared wire rack to drain in a single layer. For the fry sauce (if using): Whisk together the mayonnaise, ketchup, pickle relish, dill and hot sauce in a medium bowl. Transfer to a serving dish and serve alongside the fries and shrimp. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 42627,"Chick and Egg Cupcake 1 Vanilla Cupcake, recipe follows About 1/3 cup White Fluff Frosting, recipe follows Green Coconut Grass, recipe follows 6 small candied malt balls (2 yellow, 2 pink, 2 white) 1 yellow chick peep White Airhead candy 2 2/3 cups sugar 1 cup (2 sticks) unsalted butter, cut into 1-inch pieces 2 large eggs 2 large egg yolks 2/3 cup milk 2/3 cup water 2 1/2 teaspoons pure vanilla extract 2 2/3 cups all-purpose flour 1 1/3 cups cake flour 4 teaspoons baking powder 1/2 teaspoon fine salt 1/4 cup whole milk 2 teaspoons pure vanilla extract 10 tablespoons unsalted butter, softened 5 cups confectioners' sugar 1/2 cup marshmallow fluff Pinch fine salt 2 cups sweetened shredded coconut 1 to 2 teaspoons liquid green food coloring 1/2 to 1 teaspoon liquid yellow food coloring Instructions: Frost a cupcake with fluff frosting. Press a circle of coconut grass on top. Nestle the malted eggs on top of the grass. Gently press the peep onto the center of the grass. Cut the white Airhead into a 1/2 oval shape; trim one side so it has a cracked egg jagged edge. Place egg next to chick. Preheat oven to 350 degrees F. Line two 12-cup cupcake tins with paper liners. (To avoid cupcakes sticking if they overflow slightly, lightly spray the tops of the pans.) Put tins on a baking sheet. Set aside. Process sugar and butter in a food processor until very creamy, scraping sides as needed, 1 to 2 minutes. Add the eggs and yolks, one at a time, pulsing after each addition. Add the milk, water, and vanilla and process to blend. Whisk both flours, baking powder, and salt in a medium bowl. Add the dry ingredients, in 3 batches to the wet, pulsing, and then scraping batter off the sides of the processor as needed after each addition. Process until the batter is very smooth and pourable like pancake batter, about 2 minutes. Evenly pour the batter into the prepared cups, filling them 3/4 of the way full. Bake until the cakes are just firm and spring back when gently pressed, and the tops are golden, 18 to 25 minutes. Cool slightly in tin, and turn out of tin when cool enough to handle. Cool cupcakes completely on a rack before frosting. Whisk the milk and vanilla extract together in a small bowl. Slowly beat the butter and sugar, in another medium bowl, with an electric mixer until incorporated. Raise the speed to high and mix until light and fluffy, about 5 to 7 minutes. (Occasionally turn the mixer off, and scrape the sides of the bowl down with a rubber spatula.) Add the fluff and salt and reduce the speed to low. Add the milk and vanilla mixture, scrape the bowl down, and mix until fully incorporated. Raise the mixer to high and beat briefly until fluffy, about 1 to 2 minutes. Frost cupcake immediately. Preheat oven to 250 degrees F. Line a baking sheet with parchment paper. Place a mesh rack on top, if available. Put coconut in a shallow bowl. While tossing with a large spoon, add food coloring drop by drop until the desired color is reached. A little more green than yellow makes a pretty grass color. Add a few tablespoons water to moisten the mixture and help disperse the color evenly. If the color is too dark, add additional water, as needed, to dilute to the desired color. Drain the coconut in a sieve or strainer. Spread the coconut in an even layer on the rack, or directly on the lined baking sheet. Place in the oven until dry, about 10 to 15 minutes. Use immediately, or store in covered container for up to 3 days. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 42628,"Flavor Mister 1 cup chicken broth 1/2 cup apple juice
1/4 cup apple cider vinegar
1/2 teaspoon kosher salt
1/4 teaspoon crushed red pepper
1/4 teaspoon freshly ground black pepper
2 cloves garlic, minced
Instructions: Combine the chicken broth, apple juice, vinegar, salt, red pepper, black pepper and garlic in a bowl or measuring cup. Transfer to a spray bottle. ","[Chardonnay, Sauvignon Blanc, Riesling]" 42629,"Crab Cakes with Spicy Remoulade 1 shallot, coarsely chopped 1 tablespoon capers
1 cup mayonnaise
1 tablespoon chopped fresh chives
1 tablespoon spicy brown mustard
1 teaspoon smoked paprika
1 teaspoon kosher salt
1/2 teaspoon black pepper
6 tablespoons unsalted butter 1 medium yellow onion, finely chopped
1 red bell pepper, finely chopped
3 cloves garlic, minced
2 eggs
1 serrano cl, seeded and finely chopped
1 pound lump crabmeat, shredded
2 cups panko breadcrumbs 1 cup mayonnaise
1/4 cup finely chopped fresh chives 1/4 cup finely chopped fresh parsley 2 teaspoons kosher salt
1/2 teaspoon black pepper
4 tablespoons olive oil
Instructions: For the remoulade: Pulse the shallots and capers in a food processor until finely chopped. Add the mayonnaise, chives, mustard, smoked paprika, salt and pepper; pulse until well combined. Taste for salt and pepper and adjust. (The remoulade will keep, refrigerated, for 4 days. It is best made a day ahead.) For the crab cakes: Melt 2 tablespoons of the butter in a saute pan over medium heat. Add the onions and peppers and saute until soft, 7 to 8 minutes. Add the garlic and cook until fragrant, 30 seconds. Let cool to room temperature. Preheat the oven to 425 degrees F. In a large mixing bowl, combine the eggs, chiles, crabmeat, 1 cup of the panko, mayonnaise, chives, parsley, salt, pepper and the cooled vegetables. Gently mix until well blended. Pack the crab mixture into a 1/4 cup measuring cup, then gently tap out into your hand and form into a patty. Place the patty on a baking sheet and repeat with the rest of the crab mixture. Spread the remaining 1 cup panko on a large plate. Dredge the crab cakes in panko on all sides. Melt another 2 tablespoons of the butter in a large nonstick saute pan over medium-high heat. Add 2 tablespoons of the olive oil. When hot, add the crab cakes in batches, flattening them a bit with the back of a spatula. Cook until golden brown, 1 to 2 minutes per side. Between batches, add another tablespoon of butter and olive oil to the pan. Place the browned crab cakes on a baking sheet and transfer to the oven for 8 to 10 minutes, until sizzling and heated through. Serve the crab cakes with remoulade sauce on the side. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 42630,"Old Cuban 1 handful fresh mint leaves (about 1 large sprig) plus more for garnish 1 1/2 ounces aged rum 1/2 ounce freshly-squeezed lime juice (1 lime) 1 to 1 1/2 teaspoons superfine sugar or 1/2 ounce Simple Syrup, recipe follows 2 dashes bitters, (recommended: Angostura) Ice cubes 1 1/2 to 2 ounces dry Champagne, Prosecco or other sparkling wine Instructions: Muddle the mint leaves with the rum, lime juice, Simple Syrup, and bitters in a cocktail shaker. Add ice, cover, and shake vigorously, or stir, until combined and chilled, about 30 seconds. (In general, the drink is ready when the shaker mists up.) Pour the muddled liquid into a chilled champagne flute, holding back the ice, but letting some of the mint leaves fall into the glass. Add enough Champagne to almost fill the glass to the top. Garnish with a sprig of mint. Drink.; 1 cup sugar 1 cup water Put the sugar and water in a small saucepan. Cook over low heat, stirring, until the sugar dissolves. (Alternatively, heat in the microwave.) Store in a sealed container in the refrigerator. Yield: about 1 1/2 cups ","[Rum, Cuba Libre, Cacha?a, Moscato]" 42631,"Vegetable Quinoa 1 cup quinoa 3 tablespoons olive oil 1 teaspoon minced fresh ginger 1 small carrot, peeled and cut into 1/4-inch dice 1/2 red and yellow bell pepper, seeded and cut into 1/4 inch dice 1/2 cup each thawed frozen petite peas and corn kernels salt and freshly ground black pepper 1/2 cup finely sliced scallions 2 tablespoons chopped fresh mint 1/4 cup very finely chopped almonds Instructions: Soak quinoa in a bowl of cold water and rub the quinoa between your hands. Drain and repeat the process a couple of times. Combine quinoa with 8 cups of cold water and bring to a boil. Lower heat and simmer from 8 to 10 minutes or until just cooked and grains have turned translucent. Take care not to overcook; quinoa should have some crunch to it. Drain but do not rinse and transfer to a 13 x 9-inch pan to cool; fluff with fork and hold until ready to eat. Heat olive oil in a large skillet. Add ginger and carrot and saute for about a minute, stirring frequently. Add bell peppers and saute for 2 minutes to soften. Add peas and corn and saute a minute to heat through. Add quinoa and saute long enough, stirring, just to reheat. Season to taste with salt and pepper Remove the quinoa from heat and stir in scallions, mint and almonds; serve immediately. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 42632,"Cherry Cream Cheese Galette 1 1/2 cups all-purpose flour, plus more for dusting 1 tablespoon granulated sugar
1/2 teaspoon kosher salt 1 stick (8 tablespoons) cold unsalted butter, cut into 1/2-inch cubes
1 teaspoon distilled white vinegar
4 to 5 tablespoons ice-cold water 4 ounces cream cheese, softened 1 large egg, separated
3 tablespoons granulated sugar
1/4 teaspoon vanilla extract 12 ounces frozen sour cherries, thawed and well drained
1 tablespoon cornstarch 2 tablespoons Demerara sugar, for sprinkling
Instructions: For the crust: Pulse the flour, sugar and salt together in a food processor. Add the butter and pulse until the mixture resembles a coarse meal with some pea-size lumps. Drizzle in the vinegar and 4 tablespoons of the water; pulse until a dough starts to come together. If the mixture is too dry, add more water, a teaspoon at a time. Turn the dough out onto a piece of plastic wrap, form into a disk and wrap well. Refrigerate until firm, at least 1 hour. For the filling: Beat the cream cheese, egg yolk, 2 tablespoons of the granulated sugar, and the vanilla in a bowl with an electric mixer until smooth. In another bowl, toss the cherries with the cornstarch and the remaining 1 tablespoon granulated sugar. Finish the galette: Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper. Lightly dust a work surface with flour and roll the dough out to a 12-inch round. Transfer to the prepared baking sheet. Spread the cream cheese mixture evenly over the dough, leaving a 1 1/2-inch border. Spoon the cherries over the cream cheese, leaving any excess juice in the bowl. Fold the edges of the dough over so they just barely cover some of the filling. Beat the egg white with a splash of water and brush it over the crust. Sprinkle the Demerara sugar evenly over the filling and crust. Bake until the crust is golden brown, 30 to 35 minutes. Cool for 10 minutes before serving. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 42633,"Double Mustard and Herb Crusted Ham One 8- to 10-pound bone-in, smoked, fully-cooked ham, butt or shank portion 1/2 cup Dijon mustard 1/2 cup whole grain mustard 1/4 cup honey 1/2 cup panko breadcrumbs 1/4 cup chopped fresh flat-leaf parsley 2 tablespoons chopped fresh thyme leaves 2 tablespoons extra-virgin olive oil Instructions: Let the ham sit at room temperature 30 minutes. Preheat the oven to 325 degrees F. Trim off any skin from the ham if needed. Score the ham through the fat in a diagonal crosshatch pattern without cutting into the meat. Place the ham, flat-side down, on a rack in a roasting pan. Pour 1/4 inch of water into the bottom of the pan. Roast the ham until it reaches an internal temperature of about 130 degrees F, about 2 1/2 hours or 15 minutes per pound.
Meanwhile, mix the mustards and honey together in a small bowl. Mix together the breadcrumbs, parsley, thyme and olive oil together in another bowl.
Remove the ham from the oven when it has reached 130 degrees F internally. Increase the oven temperature to 425 degrees F. Spoon or brush the mustard mixture all over the ham. Carefully pat the crumbs all over the ham. Add water as needed to the bottom of the pan. Return the ham to the oven and roast until the breadcrumbs are golden brown, about 25 minutes more. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 42634,"Middle Eastern Garlic Roasted Chicken with Green Harissa and Flatbread 2 heads roasted garlic Green Harissa, recipe follows 4 tablespoons butter, softened, plus some melted for serving 1/4 cup EVOO 2 to 3 sprigs fresh rosemary, leaves finely chopped
1 fresh cl pepper, seeded and finely chopped Zest and juice of 1 lemon One whole chicken (4 to 5 pounds), spatchcocked (butterflied open with backbone removed; ask your butcher to do this for you) Kosher salt and freshly ground pepper Za'atar Spice Blend, recipe follows Naan bread, pocketless pita or other flatbread, for serving 2 tablespoons toasted sesame seeds 2 tablespoons ground sumac 2 tablespoons finely chopped fresh thyme 1 tablespoon ground cumin 1 tablespoon finely chopped fresh oregano 1 teaspoon kosher salt 1 teaspoon coarse black pepper 1 cup fresh cilantro leaves 1/3 cup EVOO 1 teaspoon ground cumin 2 serrano or jalapeno cl peppers, seeded and chopped 1 clove garlic, made into a paste 1 small bunch spinach from the farmer''s market, stemmed and chopped Juice of 1/2 lemon Kosher salt and freshly ground pepper Instructions: Cook's Note: To roast garlic, cut off the top third of each garlic head, drizzle with EVOO and wrap in foil. Roast in a 400 degree F oven until tender.
Squeeze the roasted garlic from the skins and combine with the softened butter, EVOO, rosemary, cl and lemon zest. Loosen the skin all over the chicken, then rub the garlic mixture onto the meat under the skin. Sprinkle the skin with salt and pepper. Put the chicken in a baking dish, cover and let stand for 1 hour.
Preheat the oven to 325 degrees F. Sprinkle the chicken with two-thirds of the Za'atar Spice Blend and roast for 1 hour 15 minutes. Raise the oven temperature to 500 degrees F and roast for 15 minutes more to crisp the skin. Let the chicken rest until cooled, then cut it into quarters.
Meanwhile, heat a griddle or grill pan and grill the naan until warm. Brush with melted butter and cut in half.
Divide the chicken quarters among plates and sprinkle with the remaining Za'atar Spice Blend and the lemon juice. Serve with the naan and Green Harissa. Combine the sesame seeds, sumac, thyme, cumin, oregano, salt and pepper. Store in an airtight container until ready to use. Cook's Note: The spice blend is great on chicken, beef, lamb, eggplant and anything grilled. You can make extra and store it for weeks. Sumac is available in larger markets and Middle Eastern markets. Puree the cilantro, EVOO, cumin, cl peppers, garlic, spinach and lemon juice in a food processor until fairly smooth. Season with salt and pepper. Refrigerate or serve immediately. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Grenache Blanc]

" 42635,"Laid-Back Holiday Brunch 2 cups whole milk 2 tablespoons Dijon mustard, plus more for serving 4 tablespoons unsalted butter 1 large shallot, diced 1 clove garlic, minced 3 tablespoons all-purpose flour 2 1/2 cups grated Gruyere (about 8 ounces) Pinch of ground nutmeg Kosher salt and freshly cracked black pepper 4 ounces French ham slices, cut or torn into 1-inch pieces 1 cup grated Parmesan (about 3 ounces) 2 sprigs thyme 1 loaf sourdough bread, cut into sandwich slices Olive oil, for drizzling Flaky sea salt 6 large eggs 1/4 cup half-and-half Kosher salt 2 tablespoons unsalted butter 1 bunch chives, finely chopped 3 blueberry muffins, cut in half 3 raspberry danishes, cut in half 3 pain au chocolat, cut in half 2 cups assorted fresh fruit of your choice 1 savory babka, sliced Instructions: For the skillet croque monsieur dip: Position an oven rack in the upper third of the oven and preheat to broil. Put the milk in a microwave-safe cup or dish. Microwave until hot, about 1 minute. Whisk in the Dijon mustard until combined, then microwave for another 30 seconds. Meanwhile, heat a 10-inch ovensafe skillet over medium heat and add the butter. When melted, add the shallot and garlic and cook, stirring often, until softened and fragrant, 3 to 4 minutes. Reduce the heat to low. Add the flour all at once and cook, stirring with a wooden spoon until incorporated, about 2 minutes. Slowly pour in the hot milk mixture in a steady stream, whisking constantly. Increase the heat to medium low and cook, whisking constantly, until the sauce is slightly thickened, about 3 minutes. Reduce the heat to low. Whisk in the Gruyere, nutmeg, kosher salt to taste, a few grinds of pepper, 3 ounces of the ham and 1/3 cup of the Parmesan. Remove from the heat. Top the dip with the remaining 1 ounce ham, sprinkle with the remaining 2/3 cup Parmesan and finish with a few grinds of pepper. Place the thyme sprigs on top. Broil, rotating the skillet every minute to ensure even browning, until the top is golden brown, 2 to 3 minutes. Spread the sourdough slices on a baking sheet, drizzle with olive oil on both sides and sprinkle with sea salt. Broil, flipping halfway through, until golden on both sides, 3 to 4 minutes total. For the creamy scrambled eggs: Crack the eggs into a large mixing bowl. Add the half-and-half and 1/4 teaspoon kosher salt. Gently whisk until combined and uniformly yellow. Melt the butter in a nonstick skillet over medium heat. Pour in the egg mixture and let sit and cook for 10 seconds. Stir with a rubber spatula and continue to cook, stirring every 5 seconds and making sure to scrape up the cooked eggs from the bottom, until the mixture is set with medium-size creamy curds, about 5 minutes. If you prefer smaller curds, stir constantly until the eggs are just set. Transfer to a serving plate. For the brunch board: Put some Dijon mustard in a small bowl for serving. Put half of the sourdough toast on a corner of a large board or platter, along with the mustard and a spreading knife. Place a potholder in the center of a board and put the croque monsieur skillet on the potholder. Arrange the muffins, danishes, pain au chocolat, fruit and babka on separate boards placed around the croque monsieur dip. Place the plate of scrambled eggs on another empty board with the remaining toast slices. Top the eggs with the chives. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 42636,"Croissants 1 ounce fresh yeast 3 1/2 cups unbleached flour 1/4 cup white or packed brown sugar 2 teaspoons salt 1 cup milk, or more 1 pound unsalted butter 2 tablespoons flour, for dusting 1 egg 1 tablespoon milk Instructions: In a mixer with a dough hook, place the yeast, flour, sugar, salt and the milk and mix for 2 minutes until a soft moist dough forms on the hook. If most of the flour isn't moistened with this quantity of milk, add more, a tablespoon at a time until it is moistened and smooth, using up to 4 tablespoons. Turn mixer on high and mix for another 4 minutes until very smooth and elastic. Turn the dough out of the bowl onto a floured board, cover with a damp tea towel and allow it to rest for 15 minutes to relax the gluten. Remove the towel and, using a French rolling pin, roll the dough into a 10 by 9-inch rectangle 5/8-inch thick. Wrap in plastic then chill for 1 hour and up to overnight. Ten minutes before the dough is done resting in the refrigerator, prepare the butter. Beat it with your rolling pin on a floured surface to soften it and form a rectangle 6 by 8 1/2 inches. Place it between parchment paper or plastic wrap and set aside. Remove the dough from the refrigerator and roll it on a floured work surface into a 10 by 15-inch and 1/4-inch thick rectangle. Brush any excess flour off the dough. Place the shorter side of the dough parallel to the front of your body on the work surface. Place the butter in the middle, long-ways. Fold the bottom up over the butter and brush off any excess flour and then fold the top down over the butter to overlap and encase the butter. Press down lightly with the rolling pin to push all the layers together and make sure they have contact. Continue rolling the laminated (layered) dough to form a new 10 by15-inch rectangle, patching any holes with a dusting of flour where butter may have popped through. Fold into thirds, like a letter, brush off any excess flour and mark it with an indentation made by poking your finger once at the corner of the dough meaning you have completed the first \turn. Wrap well in plastic and chill 1 hour and up to overnight. Do this again three more times (some people only do 3 turns total, some do 6, some do 3 plus what's called a \wallet\ turn for the last one which is a 4 fold turn that's folded into itself like a book jacket) marking it accordingly each time and chilling in between each turn. After the fourth turn, you can let the dough chill overnight, or, for 1 hour, or, roll it out to a 13 by 24-inch square that is a little less than 1/4-inch thick and cut out your croissants and shape them. I roll out my dough and cut it with a sharp large knife into 6-inch strips then cut them into triangles, 4 inches wide at the base of the triangle (or for a more curved croissant cut the triangles 6 inches wide). Stretch these triangles again 9 inches long, then place on the work surface and put a piece of scrap dough in the center of the wide end to enclose, which will plump up the center. Roll the triangles up towards you starting at the wide end and place them 2 inches apart on a parchment lined sheet pan with the tip tucked under and the ends slightly curved in to make a crescent shape. You may freeze the croissants at this point, or, in a small bowl, whisk together the egg and milk and brush the croissants with this egg wash. To proof the croissants, place them in an oven that is warm but not turned on, with a pan of hot water in the bottom to create a moist environment like a proof box. Set aside to proof for 1 1/2 to 2 1/2 hours until puffed up and spongy to the touch. Remove from the oven. Spritz a preheated 425 degree F oven with water, close the door, and get the croissants. Place the croissants in the oven and spritz again, close the door and turn the oven down to 400 degrees F. After 10 minutes, rotate your pan if they are cooking unevenly and turn the oven down to 375 degrees F. Bake another 5 to 8 minutes until golden brown. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 42637,"Oven Fries 3 large baking potatoes, peeled 2 tablespoons vegetable oil 1 teaspoon white sugar 1/2 teaspoon paprika Kosher salt Instructions: Preheat the oven to 400 degrees F. Cut the potatoes into \fries\ by slicing them lengthwise 4 times, and then slicing each slice another 4 or 5 times. Mix the oil, sugar and paprika in a bowl or large freezer bag. Toss the potatoes in the oil and sugar mixture and transfer to a baking sheet in 1 layer. Sprinkle with salt on both sides. Bake 30 to 40 minutes, turning the fries over with tongs about halfway through. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 42638,"Marzipan Pumpkins 7 ounces almond paste 2 teaspoons fondant 2 teaspoons corn syrup 4 tablespoons powdered sugar 3 drops orange food coloring Instructions: Place almond paste and fondant in a mixing bowl with the dough hook attachment, set on first speed, beat until soft. Gradually add the syrups, then the powdered sugar to form a nice clay-like dough. Add food coloring by kneading it into the paste, by hand, on a board with a little powdered sugar. Shape into a 1-inch diameter log. Cut into 1-inch pieces and roll into a ball. Take a paring knife and gently make the indentations of the pumpkin. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 42639,"Grilled Cobb Wedge 6 slices thick-cut bacon 2 large eggs, at room temperature 3 tablespoons olive oil, plus more for drizzling 8 cherry tomatoes, halved 2 leaves fresh basil, thinly sliced 1 small clove garlic, minced Kosher salt and freshly ground pepper 1 head iceberg lettuce 1 teaspoon paprika (preferably smoked) 1 avocado, halved, pitted, peeled and cut into wedges 2 small radishes, thinly sliced 1 small red onion, thinly sliced Red wine vinegar, for drizzling 1/3 cup crumbled blue cheese Chopped fresh herbs (basil, parsley and/or chives), for topping Instructions: Cook the bacon in a large skillet over medium heat until crisp, about 15 minutes. Drain on paper towels and cut in half; set aside. Soft-boil the eggs: Bring a saucepan of water to a boil over medium-high heat. Lower the eggs into the water and cook exactly 6 minutes. Meanwhile, fill a bowl with ice water. Using a slotted spoon, remove the eggs from the boiling water and lower them into the ice water. Let sit at least 5 minutes, then peel. Preheat a grill or griddle to medium high. Combine 1 tablespoon olive oil, the tomatoes, basil and garlic in a small bowl. Season with salt and pepper; toss and set aside. Stand the iceberg head upright on the core. With a sharp knife, cut a 1-inch-thick slice out of the center (the thickest part) of the head, creating a thick round disk. Lay the lettuce disk on a work surface and cut away the core. Slicing horizontally, cut the disk in half to create two 1/2-inch-thick round lettuce \steaks.
Whisk the remaining 2 tablespoons olive oil and the paprika in a small bowl; season with salt and pepper. Brush on both sides of the lettuce steaks; grill just to give the lettuce a little color on one side, about 30 seconds. To assemble the salad, put a piece of grilled iceberg on each plate. Cut the soft-boiled eggs in half and arrange on top. Top with the avocado, bacon, radishes, onion and tomato mixture. Drizzle with olive oil and vinegar. Top with blue cheese and herbs; season with pepper. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 42640,"Crispy Lamb Chops and Fresh Mint Jelly 1/4 cup extra-virgin olive oil 2 tablespoons chopped fresh rosemary 4 cloves garlic, smashed and roughly chopped
Kosher salt and black pepper
Four 2- to 3-ounce lamb chops
1/2 cup all-purpose flour
1 cup panko breadcrumbs
1 tablespoon granulated garlic
2 large eggs
1 tablespoon Dijon mustard
1/2 cup olive oil, optional Fresh Mint Jelly, for serving, recipe follows 2 cups packed fresh mint leaves 1 small lemon, zested and juiced (about 2 tablespoons) 1 small lemon, zested and juiced (about 2 tablespoons)
2 cups sugar
3 ounces liquid pectin
1 to 2 drops green food coloring, optional Instructions: In a shallow dish, add the olive oil, rosemary, garlic and some salt and pepper; stir to combine. Add the lamb chops and toss to coat thoroughly. Marinate, covered, in fridge for at least 1 hour and up to overnight. Place the flour in a shallow dish. In a second shallow dish, mix the breadcrumbs and granulated garlic until well incorporated. In a third shallow dish, add the eggs and mustard, and whisk together. Set a large skillet over medium heat. Pour in the olive oil from the marinade (or use a fresh 1/2 cup oil) and heat until shimmering. Dredge the lamb in the flour to coat, then in the egg mixture and, lastly, in the breadcrumbs. Fry the breaded chops until golden, crisp and cooked through, about 4 minutes per side. Serve with the fresh mint jelly. Place the mint and 2 cups water in a blender, and puree until smooth; transfer to a small saucepan Stir in the lemon zest and juice and the sugar, and bring to a boil over medium-high heat. Boil for 1 minute. Stir in the sugar, bring back to a boil and then add the liquid pectin. Remove from heat and stir in food coloring if using. Let cool, then cover and refrigerate until set, 4 hours. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Gavi]" 42641,"Peach and Blueberry Pizza 3 4 cup plain whipped cream cheese 3 tablespoons sweetened condensed milk 2 teaspoons Grand Marnier 12 teaspoon ground cinnamon Pinch freshly grated nutmeg Pinch fine sea salt One 10-ounce ball Whole-Wheat Pizza Dough 1-pound bag frozen sliced peaches, thawed 1 cup fresh blueberries 14 cup chopped pistachios 1 tablespoon powdered sugar Instructions: Place a pizza stone in the center of the oven and preheat the oven to 500 degrees F. In a medium bowl, combine the cream cheese, condensed milk, Grand Marnier, cinnamon, nutmeg, and sea salt and combine well. Stretch half the dough into a 1/2-inch-thick 11-inch round. Place on a floured peel or pizza pan and spread with half of the cream cheese mixture. Arrange half the peach slices in the middle in a fan pattern. Scatter half the blueberries on top and sprinkle with half the pistachios. Bake for 12 minutes or until the crust is golden brown. Set aside to cool for a few minutes, dust with powdered sugar, and use a pizza cutter to cut it into wedges. Repeat with remaining dough to make a second pizza. ","[Chardonnay, Sauvignon Blanc, Riesling, Ros]" 42642,"Cast Iron Bourbon Peach Cobbler 8 peaches, peeled and sliced (6 to 8 cups) 1/4 cup bourbon 3/4 cup sugar, plus more for sprinkling 2 tablespoons cornstarch 1 teaspoon ground cinnamon, plus more for sprinkling 1 1/2 cups all-purpose flour 2 teaspoons baking powder 1/2 teaspoon kosher salt 2 sticks cold unsalted butter 3/4 cup heavy cream, plus more for brushing 1 quart vanilla-bean ice cream, for serving Instructions: Preheat the oven to 375 degrees F. Combine the peaches, bourbon, 1/4 cup sugar, the cornstarch and cinnamon in a large bowl and toss to coat. Sift the flour, the remaining 1/2 cup sugar, the baking powder and salt into a bowl. Cut 1 1/2 sticks of the butter into small pieces; add to the flour mixture and cut it in with a pastry blender or your hands until the mixture looks like coarse crumbs. Pour in the cream and mix just until the dough comes together. Don't overwork; the dough should be slightly sticky but manageable. Melt the remaining 1/2 stick butter in a10-inch cast-iron skillet over medium-low heat. Add the peach mixture and cook gently until heated through, about 5 minutes. Transfer the mixture to a 2-quart baking dish (or leave in the skillet). Drop the dough by tablespoonfuls over the warm peaches. (There can be gaps because the dough will puff up and spread as it bakes.) Brush the top with some heavy cream and sprinkle with sugar and a little extra cinnamon. Bake in the oven on a baking sheet (to catch any drips) until the cobbler is browned and the fruit is bubbling, 40 to 45 minutes. Serve warm with the ice cream. ","[Chardonnay, Riesling, Pinot Grigio, Gavi]" 42643,"Titanic Spiked Pecan Sticky Buns 1 1/4 cups packed brown sugar 1/2 cup butter 1/4 cup honey 1/4 cup Tennessee whiskey 1/2 cup chopped pecans 1 pound frozen bread dough, thawed 1 tablespoon melted butter 1/3 cup packed brown sugar 1 teaspoon ground cinnamon 1/4 teaspoon ground cloves 1/4 teaspoon ground allspice 1/4 teaspoon ground nutmeg Instructions: Butter a 13 by 9-inch baking pan. Combine sugar, butter, and honey in small saucepan. Bring to boil over medium heat, stirring to melt sugar well. Add whiskey. Boil for 1 minute stirring continuously. Remove from heat and stir in pecans. Pour in baking pan. Roll dough into a 12 by 16-inch rectangle. Brush with melted butter. Combine sugar and spices in small bowl. Sprinkle over dough. Roll dough from long side, pressing to seal edges. Cut into 8 slices and place cut side down in baking dish. Cover with plastic wrap. Place in unheated oven with pan/bowl of hot water and allow to rise until doubled, about 1 hour. Remove plastic wrap. Preheat oven to 350 degrees F. Bake for 20 to 30 minutes until buns are golden and syrup is bubbly. Cool in pan for 5 minutes. Invert onto foil covered baking sheet. Serve warm. ","[Bourbon, Rye, Port, Sherry]" 42644,"Cobb Salad and Bacon Buttermilk Dressing 2 hearts romaine lettuce, chopped 1 red bell pepper, seeded and thinly sliced 1 English seedless cucumber, quartered and sliced 1 small red onion, diced
1 tomato, cored and cut into wedges
2 avocados, peeled and diced
2 cups small cubes sharp white Cheddar 6 hard-boiled eggs, chopped
Bacon Buttermilk Dressing, recipe follows 1/2 cup buttermilk 1/3 cup sour cream
1 tablespoon lemon juice
2 teaspoons Dijon mustard
1/2 teaspoon chili powder
1/2 teaspoon salt
1/2 teaspoon ground black pepper
4 slices bacon, cooked until crisp and roughly chopped or torn Instructions: Arrange the lettuce on a platter, then top with rows of the peppers, cucumbers, onions, tomatoes, avocados, cheese and eggs. Drizzle the Bacon Buttermilk Dressing over the top and serve. Place the buttermilk, sour cream, lemon juice, mustard, chili powder, salt, pepper and bacon in a food processor and process until combined. Chill until ready to serve.
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 42645,"Healthy Spinach and Ricotta Pizza 2 cups bread flour, plus more for dusting 1 cup whole-wheat pastry flour, such as Bob's Red Mill
Kosher salt 1 teaspoon olive oil 1 envelope active dry yeast Nonstick cooking spray 1/2 teaspoon dried oregano 4 plum tomatoes, cored and roughly chopped
2 cloves garlic, thinly sliced Kosher salt and freshly ground black pepper 1/2 cup fresh chopped basil leaves 2 teaspoons olive oil Kosher salt and freshly ground black pepper
1 1/2 cups grated part-skim mozzarella cheese 2 tablespoons grated Parmesan One 6-ounce bag baby spinach, steamed, squeezed dry and coarsely chopped 1/2 cup part-skim ricotta cheese Torn fresh basil, for garnish Crushed red pepper flakes, for sprinkling, optional Instructions: For the dough: Combine both kinds of flour and 1/4 teaspoon salt in a large bowl and make a well in the center. Stir 1 1/4 cups warm water with the olive oil and yeast and pour into the well in the flour bowl. Stir until a soft and shaggy dough forms and then turn out onto a lightly-floured board and knead until smooth and the dough springs back when pressed with your thumb. Transfer to a bowl coated with nonstick cooking spray, mist the dough ball, cover and let stand until doubled in size, about 1 hour. Divide the dough into 2 pieces and roll each into a ball. Cover loosely and let rest an additional 30 minutes. For the sauce: Combine the oregano, tomatoes and garlic in a small skillet and bring to a simmer over medium heat. Continue to cook, stirring and lightly mashing the tomatoes with a spatula, until the tomatoes have released their liquid and the sauce has become thick and jammy, about 15 minutes. Remove from the heat, season with salt and pepper and stir in the basil. For assembling the pizza: Place 2 baking sheets in the oven and turn the oven to 500 degrees F. Stretch and/or roll each piece of dough until very thin and place each on a piece of lightly floured parchment paper that is the same size as the baking sheets heating in the oven (the dough will be a rustic oval shape). Rub each piece of dough with 1 teaspoon of the oil, sprinkle with 1/4 teaspoon salt and 1/8 teaspoon pepper and carefully transfer to the hot baking sheets. Bake until lightly browned, 8 to 10 minutes. Remove from the oven and evenly spread each pizza crust with the sauce, spreading about 1/2 inch from the edge, and then top with the mozzarella, Parmesan and spinach. Return to the oven and continue to bake until the crust is crisp and the cheese has melted and is browned in spots, 6 to 8 minutes, rotating the pans if necessary. Remove from the oven and place small spoonfuls of the ricotta on the pizzas and sprinkle with fresh basil. Sprinkle the pizzas with salt and crushed red pepper flakes, if using. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 42646,"Beer Can Chicken with Cola Barbecue Sauce One 12-ounce can beer One 3 1/2 to 4 pound chicken 2 tablespoons Basic Barbecue Rub, recipe follows 2 cups Cola Barbecue Sauce, for serving, recipe follows 1/4 cup firmly packed brown sugar 1/4 cup sweet paprika 3 tablespoons freshly ground black pepper 3 tablespoons kosher or sea salt 1 tablespoon hickory salt 2 teaspoons garlic powder 2 teaspoons onion powder 2 teaspoons celery seeds 1 teaspoon cayenne pepper 1 cup cola (recommended: Coca-Cola) 1 cup ketchup 1/4 cup Worcestershire sauce 1 teaspoon liquid smoke 3 tablespoon steak sauce (recommended: A-1 Steak Sauce) 1 teaspoon onion flakes 1 teaspoon garlic flakes 1/2 teaspoon freshly ground black pepper Instructions: Pop the tab off the beer can. Using a church key style can opener, make a few more holes in the top of the can. Pour out half the beer into the soaking water of the wood chips. Set the can of beer aside. Set up the grill for indirect grilling and preheat to medium. If using a charcoal grill, place a large drip pan in the center. If using a gas grill, place all the wood chips in the smoker box or in a smoker pouch and preheat the grill to high until you see smoke, then reduce the heat to medium. Remove the packet of giblets from the body cavity of the chicken and set aside for another use. Remove and discard the fat just inside the body and neck cavities. Rinse the chicken, inside and out, under cold running water, drain, and blot dry inside and out with paper towels. Sprinkle 2 teaspoons of the rub inside the body and neck cavities of the chicken. Rub the bird all over on the outside with 2 teaspoons of the rub. If you have the patience, you can put some of the rub under the skin being careful not to tear it. Spoon the remaining 2 teaspoons of rub through the holes into the beer in the can. Don't worry if it foams up, this is normal. Insert the beer can into the body cavity of the chicken and spread out the legs to form a sort of tripod. Tuck the wing tips behind the chicken's back. When ready to cook, if using a charcoal grill, toss all the wood chips on the coals. Stand the chicken up in the center of the hot grate, over the drip pan and away from the heat. Cover the grill and cook the chicken until the skin is a dark golden brown and very crisp and the meat is cooked to an internal temperature of 180 degrees, about 1 1/4 to 1 1/2 hours. If using a charcoal grill, you'll need to add 12 fresh coals per side after 1 hour. Using tongs, carefully transfer the chicken in its upright position on the beer can to a platter and present it to your guests. Let rest 5 minutes, and then carefully remove the chicken from the beer can. Take care not to spill the hot beer or otherwise burn yourself. Quarter or carve the chicken and serve with the Cola Barbecue Sauce. Combine all the ingredients in a mixing bowl and stir to blend together. Store the rub in an airtight jar away from heat or light. It will keep for at least 6 months. Combine all the ingredients in a heavy non-reactive saucepan and gradually bring to a boil over medium heat. Reduce the heat slightly to obtain a gentle simmer. Simmer the sauce until reduced by 1/4, about 6 to 8 minutes. Use right away or transfer to a large jar, cool to room temperature, cover, and refrigerate. The sauce will keep for several months. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 42647,"Rabbit, Hunter-Style: Coniglio alla Cacciatora 3 tablespoons extra-virgin olive oil 3 pounds rabbit meat, cut into serving pieces 1 medium onion, thinly sliced 3 large cloves garlic, smashed 1 pound button mushrooms, cleaned and halved 1 teaspoon salt 4 cranks freshly ground pepper Pinch red pepper flakes 1 (28-ounce) can peeled tomatoes, crushed by hand 1 tablespoon minced fresh parsley Instructions: In a large saute pan, heat the oil over medium-high heat. When the oil is hot, add the rabbit and cook until brown. Turn the rabbit over and cook the other side. Remove the browned rabbit to a plate and hold aside. When all rabbit is removed, add the onion, garlic, and mushrooms. Saute until the onion is tender. Add in the browned rabbit and season with salt, pepper and red pepper flakes. Add the tomatoes, cover, and simmer for 30 minutes, or until rabbit is done. Remove the rabbit from the sauce and keep warm. Remove the cover and simmer for another 10 minutes on high heat to concentrate the sauce. Adjust the seasoning if necessary. Pour sauce on top of rabbit and sprinkle with parsley. ","[Barolo, Barbaresco, Chianti Classico, Garnacha]" 42648,"Anise Roasted Green Beans 3 pounds green beans, trimmed 1/2 cup olive oil 1 tablespoon anise seeds 2 teaspoons kosher salt Instructions: Preheat the oven to 375 degrees F. Put the beans into a large mixing bowl and toss with the olive oil, anise seeds and salt. Spread onto 2 baking sheets and place in the oven until the beans begin to shrivel, about 20 to 30 minutes. Remove to a decorative platter and serve. ","[Vermentino, Sauvignon Blanc, Grner Veltliner]" 42649,"Pear Charlotte 7 ripe pears, such as Comice or Bartlett, peeled, cored, and sliced 1/4-inch thick 2/3 cup plus 1 tablespoon sugar
Pinch salt 1 tablespoon pear liqueur 1 1/2 tablespoons freshly squeezed lemon juice 4 ounces (1 stick) sweet butter 1 (9 1/2 by 5 1/2 by 2-inch) loaf brioche, sliced 3/16-inch thick, crusts removed 1 teaspoon ground cinnamon 1 recipe Vanilla Custard Sauce, recipe follows Creme fraiche 10 large egg yolks 3 tablespoons sugar Pinch salt 3 1/4 cups milk 1 teaspoon vanilla extract, or a 1-inch piece vanilla bean Instructions: Preheat the oven to 350 degrees F.
Put the pear slices in a large saute pan with 2/3 cup sugar, the salt, pear liqueur, and lemon juice. Cook the mixture, stirring occasionally, over medium heat for about 10 minutes, until the pears are soft. Set aside to cool.
Place the butter, the remaining 1 tablespoon of sugar, and the cinnamon in the bowl of an electric mixer. Using the paddle attachment on medium speed, cream the mixture until it is smooth.
Butter each piece of brioche with the cinnamon butter. With the long side of the bread closest to you, cut each slice into 3 pieces. Line the sides of the ramekins with the brioche pieces, buttered-side against the ramekin.
Compactly fill the inside of each ramekin with about 1/4 cup of the pear mixture. Trim off any brioche that sticks up above the ramekin.
Bake the charlottes for 15 to 20 minutes, until the brioche is toasted.
Spoon some of the vanilla custard sauce on 4 plates, and unmold the charlottes on top.
Top each with a dollop of creme fraiche. Whisk together the egg yolks, sugar, and salt in a stainless steel mixing bowl until
creamy. Set aside.
Put the milk and the vanilla extract or vanilla bean in a heavy-bottomed saucepot. Scald the milk, and slowly whisk it into the egg mixture. Put the bowl over a pot of simmering water and cook the custard, stirring constantly with a wooden spoon, for about 5 minutes, until it begins to thicken. It should coat the back of the wooden spoon. Do not let it boil.
Cool the custard sauce over an ice bath. Strain and refrigerate until ready to use. Custard sauce will keep for 2 days in the refrigerator.
","[Chardonnay, Pinot Grigio, Riesling, Sparkling wine]

" 42650,"cl-Rubbed Sirloin and Green cl Nachos 4 to 5 ounces corn tortilla chips 8 ounces shredded Monterey Jack (about 3 cups) 1/2 cup canned roasted green chilies, or 2 roasted and peeled green chiles, diced 1 recipe cl-Rubbed Sirloin, diced, recipe follows 3 ounces shredded 4 or 6 Italian blend cheese (about 1 cup) Avocado Crema, recipe follows Finely sliced lettuce and chopped onion, for garnish 1/2 teaspoon salt 1/4 teaspoon ground red cl 1/4 teaspoon ground cumin 1/4 teaspoon granulated garlic 1/4 teaspoon ground cinnamon 1/4 teaspoon finely ground black pepper 3/4 pound sirloin steak 1 teaspoon olive oil 1 teaspoon soy sauce (recommended: Kikkoman) 1 ripe avocado, peeled and pit removed 1/2 cup buttermilk 3 tablespoons lime juice (from about 1 1/2 limes) 1/4 cup sour cream 1/2 teaspoon salt Instructions: Preheat the oven to 475 degrees F or preheat the broiler, with the rack positioned about 7 inches from the top of the oven or the heat source. Assemble the nachos: Arrange the chips on a 12 by 18-inch baking sheet or ovenproof platter. Top each chip with a layer of Monterey Jack, followed in order by the chiles, sirloin, and cheese blend. Bake the nachos for 5 to 7 minutes, or broil, until the cheese is soft and bubbly. Before serving, squeeze streaks of Avocado Crema and Chipotle Mayonnaise, to taste, over the nachos, if using, and garnish with lettuce and onions. In a small bowl, combine the salt, cl, cumin, garlic, cinnamon, and pepper. Rub the steak all over with the mix. Set aside at room temperature for 15 minutes. Heat a grill or the broiler until very hot. Rub the steak all over with the olive oil and soy sauce. Grill or broil the steak very close to the heat, about 3 minutes per side, until medium rare. Set aside for 10 minutes before slicing or dicing. Puree all the ingredients in a food processor or blender. Funnel into a squeeze bottle. The mixture should be thin enough to streak easily. If not, add a few drips more lime juice or buttermilk. Plug the top of the nozzle with a toothpick and chill until read to use. The mixture will keep for 2 days refrigerated. ","[Sangiovese, Tempranillo, Garnacha, Zinfandel]" 42651,"Fruits Of The Forest Pie-2003 First Place Nut 1/3 cup solid shortening (recommended: Crisco) 2 tablespoons butter 2 tablespoons ice water 1 cup all-purpose flour 4 eggs, lightly beaten 1/4 cup packed brown sugar 1/2 cup white sugar 1 teaspoon vanilla I cup light corn syrup 1/2 teaspoon salt 4 tablespoons melted butter 2 cups lightly toasted mixed nuts (1/2 cup pecan halves, 1/3 cup coarsely chopped macadamias, 1/3 cup slivered almonds, 1/2 cup cashew halves?split, 1/3 cup chopped hazelnuts) Instructions: To prepare crust by hand: In a narrow bowl, combine flour, salt and shortening. Using 2 knives scissors-style, cut fat into flour until only small pea-size bits of shortening remain. Sprinkle water over flour mixture as you toss with a fork. Don't keep stirring. Turn only about 8 to 10 times. Continue with Step 3 below. Or prepare crust using a food processor: Chill flour, shortening, butter, water. Measure flour into work bowl. Add salt and pulse 3 times. Add shortening. Pulse 6 times. Add butter that has been cup up into chunks. Pulse 4 times. Add water 1 tablespoon at a time. Pulse after each addition. Pour out of bowl onto plastic wrap. Create a 5-inch disk and flatten. Refrigerate. After about 15 minutes in the refrigerator, remove your disc. Place a piece of plastic wrap or parchment paper on the counter. Flour it. Cover the disk with another piece of wrap or parchment. Roll out from the center, until disk is about 11 inches in diameter. Remove top wrap, flour the surface lightly and drape crust over rolling pin. Center over pie plate and put it in. Smooth into 9 1/2-inch pie pan. Remove wrap. Trim edge to about 1/2 inch around outside of pan. Fold edge under and flute using thumb and forefingers to make a stand up edge. Refrigerate until ready to fill. To prepare filling and topping: Heat oven to 350 degrees F. Coarsely chop macadamias and almonds, put all nuts (separate large nuts from chopped) on cookie sheet and toast 5 to 6 minutes. Cool. Put hazelnuts into a kitchen towel and rub together to remove skins. Chop hazelnuts. Combine filling ingredients. Mix well. Sprinkle chopped nuts on bottom of crust. Arrange pecan halves, slivered almonds and cashews in attractive pattern on bottom of unfilled crust. Pour filling into pan deflecting on back of a spoon. Larger nuts will rise up to top. Cover edge of crust with foil. Bake for 45 minutes to 50 minutes. Test with a stainless steel knife in center. When it comes out clean, it's done. Cool completely on wire rack. Serve after cooling or wrap in heavy foil and refrigerate until next day to serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 42652,"My Best Burger Butter, at room temperature, for the buns and griddle 8 sesame burger buns
1 pound ground brisket
1 pound ground chuck
2 teaspoons kosher salt, plus more for sprinkling 1 teaspoon garlic powder
1 teaspoon freshly ground black pepper
8 slices Cheddar 8 slices yellow American cheese
1 sweet onion, thinly sliced
1 tomato, thinly sliced
Hamburger pickles, for topping 1/2 head iceberg lettuce, finely shredded
Mayonnaise, for spreading Instructions: Generously butter the flat sides of the burger buns. Set aside. In a large bowl, use your hands to combine the brisket, chuck, salt, garlic powder and pepper. Divide the mixture into 8 even portions and form into patties. Heat a cast-iron griddle or skillet over high heat and brush with butter. Put the burgers on the hot griddle and season with a sprinkle of salt. Cook until browned, about 2 minutes, then flip and top each with a slice of Cheddar and a slice of American (form a \star\ with the cheese slices so the cheese completely envelopes the burger patty). Cook, using a large metal bowl to dome the burgers and allow the cheese to melt, 1 to 2 minutes. Transfer the burgers to a baking sheet and dome with the bowl to keep hot. Place the buns on the griddle butter-side down to quickly toast. Place the patties on the bottom buns and top with onions, tomatoes, pickles and a pile of lettuce. Spread a generous dollop of mayo on the top buns and place the buns on the burgers. Eat and enjoy! ","[Cabernet Sauvignon, Merlot, Malbec, Zinfandel]" 42653,"White Spinach-Artichoke Lasagna Kosher salt 12 lasagna noodles
2 zucchini, cut into long thin strips (about 10 slices) 2 tablespoons olive oil
Kosher salt and freshly ground black pepper 2 tablespoons salted butter 18 ounces spinach
Kosher salt and freshly ground black pepper 6 tablespoons salted butter 1/4 cup all-purpose flour
3 cloves garlic, grated
4 cups milk, heated
1 cup heavy cream, heated
Kosher salt and freshly ground black pepper 3 cups grated Parmesan
Two 14-ounce cans artichoke hearts, drained and chopped
1/2 cup store-bought pesto
8 ounces ricotta cheese 1/4 cup grated Parmesan
1 large egg yolk, whisked Kosher salt and freshly ground black pepper Butter, for buttering the baking dish 24 deli-sliced mozzarella slices
Torn fresh basil, for garnish Instructions: Preheat the oven to 350 degrees F. For the lasagna: Bring 4 quarts of water to a boil in a pot; season the water with salt. Add the lasagna noodles and cook until al dente, about 7 minutes. Drain and lay the noodles flat on a baking sheet. Set aside. For the zucchini: Heat a grill pan over medium-high heat. Put the zucchini slices in a bowl, drizzle with the oil and sprinkle with salt and pepper. Add the slices to the grill pan and cook on both sides until grill marks appear, about 2 minutes per side. Remove to a plate and set aside. For the spinach: In a large nonstick skillet over medium heat, melt the butter. Add the spinach and cook until wilted, about 2 minutes. Season with salt and pepper. Remove to a sieve set over a bowl to drain excess liquid; set aside. For the alfredo: In the same skillet over medium heat, melt the butter. Sprinkle in the flour, whisking to form a roux, and cook over medium-low heat for 2 minutes. Add the garlic and cook until fragrant, about 1 minute. Slowly add the hot milk and cream, whisking until smooth, and cook until thickened, 3 to 4 minutes. Remove from the heat. Season with salt and pepper. Fold in the Parmesan, artichoke hearts and pesto. Set aside. For the ricotta mix: In a medium bowl, add the ricotta, Parmesan and egg yolk and mix to combine. Season with salt and pepper. For the layers: Butter a 9-by-13-inch baking dish. To assemble the lasagna: Spread 1 cup of the alfredo sauce on the bottom of the buttered baking dish. Add a layer of 3 lasagna noodles. Add 1 1/2 cups alfredo sauce and spread evenly. Scatter the spinach evenly on top. Add a layer of 6 mozzarella slices. Add a layer of 3 lasagna noodles. Add 1 1/2 cups alfredo and spread evenly. Add the ricotta mixture and spread evenly. Add a layer of 6 mozzarella slices. Add a layer of 3 lasagna noodles. Add 1 1/2 cups of alfredo and spread evenly. Add a layer of 6 mozzarella slices. Add the zucchini slices. Add the remaining 3 lasagna noodles. Spread the remaining alfredo evenly over the top of the noodles. Top with the remaining 6 slices of mozzarella. Bake until browned and bubbly, 40 to 45 minutes. Allow the lasagna to sit for 10 to 20 minutes before serving. Top with lots of torn fresh basil. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Gavi]" 42654,"Milk Chocolate Graveyard Cake 2 cups all-purpose flour 2/3 cup unsweetened cocoa powder 1 1/2 teaspoons baking soda 1/2 teaspoon sea salt 2 sticks (1 cup) unsalted butter, softened 1 cup packed dark brown sugar 3/4 cup granulated sugar 4 large eggs, at room temperature for 30 minutes 1/3 cup semisweet chocolate, melted and cooled 1 1/2 teaspoons vanilla 1 1/2 cups well-shaken buttermilk (or 1 cup milk plus 1 tablespoon lemon juice) 5 sticks (2 1/2 cups) butter, cut into tablespoon pieces and softened 1 teaspoon fine sea salt 5 cups confectioners' sugar 2 1/2 cups milk chocolate, melted and cooled 1/2 cup unsweetened chocolate, melted and cooled 2 teaspoons vanilla extract 1/2 (9-ounce) box chocolate wafer cookies 1 tube black icing 1 bag chocolate sandwich cookies (recommended: Pepperidge Farm Milano cookies) Chocolate Tree, recipe follows Candy rocks Candy pumpkins Candy bones, recipe follows White cotton candy 18 pretzel sticks and rods of various sizes 36 mini-marshmallows (about 1/2 cup) 1 cup white chocolate chips 2 tablespoons butter, melted 1 cup chocolate chips, melted Instructions: Put a rack in the middle of the oven, and preheat the oven to 350 degrees F. Butter 2 (9 by 2-inch) tephlon round cake pans. Line the bottom of each with a round of parchment or waxed paper, and then butter the paper. Sift the flour, cocoa, baking soda, and salt together onto waxed paper. Cream the butter, and sugars in a large bowl using an electric mixer at medium-high speed until light and fluffy, about 4 minutes in a standing mixer or 5 minutes with a handheld mixer. Add the room temperature eggs, 1 at a time, mixing until completely incorporated before adding additional eggs. Add the chocolate and vanilla and mix until combined. Turn the mixer to low and slowly add the dry ingredients and the buttermilk alternately in 3 batches, starting and ending with dry ingredients and mixing until combined. Divide the batter between the cake pans, spreading evenly, and bake until a wooden skewer inserted in the center of each cake layer comes out clean, 25 to 35 minutes. Allow the cake layers to cool in the pans on racks for 10 minutes. Run a thin knife around edge of each layer, then invert them onto racks. Peel off paper and cool layers completely. Frosting: In a standing mixer fitted with a whisk attachment, combine the butter, salt, and 2 cups of the confectioners' sugar until light and fluffy. Add the melted chocolate, vanilla, and remaining sugar. Whisk on medium-high until smooth and fluffy. Assemble the cake by using 1 cup frosting to frost between the layers, and then frost the top and sides with the remaining frosting. To decorate the graveyard cake: Finely crush the chocolate wafer cookies in a plastic bag with a rolling pin or use a food processor. Sprinkle the top of the cake generously with cookie crumbs. Write \RIP\ and other scary words on the chocolate sandwich cookies with black icing. Cut slits in the cake to insert cookies for gravestones, and add candy rocks, pumpkins, Candy Bones, Chocolate Trees and cotton candy. Arrange Candy Bones around the base of the cake.; Line a cookie sheet with aluminum foil. Stick marshmallows onto both ends of the pretzels, with the marshmallows' flat sides parallel to the pretzel. Put the chips in a heat proof bowl over barely simmering water and let melt, stirring frequently. As soon as the chips are just melted, stir in the melted butter. Take the pan off the heat, remove the bowl from the pot, and allow it to cool slightly. Dip each pretzel bone in the chocolate and lift them out with a fork, letting the excess drip back into the bowl. Lay the bones on the baking sheet and refrigerate for 30 minutes to harden the chocolate.; Line a cookie sheet with aluminum foil. Spoon the melted chocolate into a small resealable food storage plastic bag and seal the bag. Cut a small hole in the bottom corner of the bag. Squeeze melted chocolate in the shape of trees onto the foil. Refrigerate the trees. Remove the trees and insert them into the cake, decorating with cotton candy as cob webs.; ","[Pinot Noir, Cabernet Sauvignon, Merlot, Syrah]" 42655,"Mushroom-Hummus Soup 2 tablespoons extra-virgin olive oil 2 shallots, minced 1 1/4 pounds cremini mushrooms, sliced Kosher salt and freshly ground pepper 2 cloves garlic, minced 2 tablespoons madeira wine or brandy 6 cups low-sodium chicken broth 2 sprigs thyme 3/4 cup hummus Grated zest and juice of 1 lemon 2 tablespoons roughly chopped fresh parsley 2 scallions, roughly chopped Greek yogurt, for topping Instructions: Heat the olive oil in a medium saucepan over medium-high heat. Add the shallots and cook until soft, about 3 minutes. Add the mushrooms, season with salt and pepper, and cook until the liquid from the mushrooms evaporates, about 15 minutes. Add the garlic and cook 1 minute. Add the madeira wine and cook 2 minutes, scraping up any browned bits. Add the broth and thyme; simmer gently, stirring occasionally, about 30 minutes. Discard the thyme sprigs. Stir the hummus into the soup. Transfer half of the soup to a blender and puree (remove the filler cap to let steam escape), then return to the saucepan and simmer 15 more minutes. Remove from the heat, stir in the lemon juice and season with salt and pepper. Mix the lemon zest, parsley and scallions in a small bowl. Ladle the soup into bowls and top with the yogurt and lemon-parsley mixture. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 42656,"Espresso Frappe 3 cups milk 1/2 cup heavy cream 2 shots espresso, chilled (or 1/2 cup instant espresso) 1/2 cup simple syrup, recipe follows Crumbled amaretti cookies (or biscotti), for garnish 1/2 cup water 1 cup sugar Instructions: Mix the milk and cream in a 9 by 13-inch glass baking pan and put it in the freezer for 2 to 3 hours. Every 30 minutes, scrape the ice that forms with a fork to create a soft, icy mixture. The icy mixture can be made 1 day ahead, stored in the freezer covered with plastic wrap. In a blender, combine the icy milk-and-cream mixture with the espresso and simple syrup. Blend until smooth. Spoon into decorative serving glasses and top with the crumbled cookies. In a saucepan, combine water and sugar over medium heat. Bring to a boil, reduce heat and simmer for 5 minutes, stirring occasionally, until the sugar has dissolved. Take pan off heat and cool the syrup. Any extra cooled syrup can be stored in an airtight container in the refrigerator for up 1 month. Yield: 1 cup Prep Time: 2 minutes Cook Time: 5 minutes Inactive Prep Time: 1 hour ","[Barolo, Cabernet Sauvignon, Malbec, Tempranillo]" 42657,"Chicken Quenelles 2 whole, boneless chicken breasts 1 teaspoon salt and freshly ground pepper 1 tablespoon grated Parmesan cheese Grated nutmeg to taste 1 egg 1 cup heavy cream Instructions: Cut the chicken meat into one-inch cubes and chill for about 30 minutes in the fridge. Put the chicken, salt and pepper, Parmesan cheese, nutmeg and egg into a food processor. Blend thoroughly. Add the cream in small intervals through the funnel until well incorporated. Bring a pot of water to the boil. Fill pastry bag with chicken mixture. Pipe chicken mixture into simmering water at 1 inch intervals and cook for 4 to 6 minutes. These dumplings can be served with your favorite pasta dish. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 42658,"Sour Pineapple Tiki Cocktail 2 cups fresh grapefruit juice 2 tablespoons maraschino cherry juice, plus maraschino cherries, for garnish, optional 1 pineapple (3 1/2 pounds), peeled, cored and cut into large chunks, plus pineapple wedges, for garnish, optional 1 tablespoon li hing powder, optional 24 ounces seltzer
16 ounces dark rum, optional Instructions: Add the grapefruit juice, maraschino cherry juice, pineapple chunks and li hing powder, if using, to a blender. Blend on high until smooth. Divide the juice among 8 to 10 large glasses and add ice. Divide the seltzer among the glasses. Float with 2 ounces of dark rum if desired. Top with a wedge of pineapple and a maraschino cherry if using. ","[Maui Blanc, Moscato, Sauvignon Blanc, Pinot Grigio]" 42659,"The Wabbit 1 1/4 ounces bourbon 3/4 ounce carrot juice
1/2 ounce fresh lemon juice
1/4 to 1/2 ounce date syrup 3 dashes of orange-fig bitters
Sage leaf, for garnish Instructions: Combine the bourbon, carrot juice, lemon juice, date syrup and bitters in a shaker with ice; shake well. Strain the cocktail into a coupe glass. Garnish with a sage leaf. ","[Bourbon, Orange-Fig Bitters]" 42660,"Maple Mousse 4 eggs, separated 1/4 cup/55 g brown sugar 1 1/4 cups/300 ml maple syrup 1 tablespoon powdered gelatin, dissolved in 2 tablespoons warm water 1 1/2 cups/375 ml heavy cream Instructions: Beat the yolks together with the brown sugar in a glass or metal bowl. Add the maple syrup, set over a water bath, and cook, whisking, until the mixture reaches custard consistency and coats a spoon, about 15 minutes. It should be quite thick. Remove from the heat and stir in the gelatin. Set aside to cool completely. This is important: if the mixture is warm it will deflate the egg whites. In a separate bowl, beat the egg whites to peaks. In another bowl, do the same with the heavy cream. Fold them alternately into the custard mixture. Turn the mixture into a serving bowl. Cover, and chill for at least 4 hours before serving. Or, alternatively, you could pipe the mousse into parfait glasses and chill. ","[Chardonnay, Riesling, Gewrztraminer, Moscato]" 42661,"Swedish Pancakes with Lingonberries 4 eggs 4 cups milk 2 1/2 cups flour 1/2 cup sugar 1/4 teaspoon salt 1/2 cup (1 stick) unsalted butter, melted Oil for brushing griddle Preserved lingonberries, for topping pancakes Sour cream, for topping pancakes Instructions: Beat the eggs lightly in a large bowl, and add the milk, flour, sugar, and salt while gently stirring until blended. Stir in the melted butter. Cover the batter and refrigerate overnight or up to 2 days. Heat a griddle and brush it lightly with oil. Pour a thin stream of batter in a circle onto the hot griddle to make a 6-inch pancake. (The pancakes should be very thin.) Cook pancake 20 seconds, flip, and cook another 20 seconds until done. Serve immediately, topped with lingonberries and a dollop of sour cream. ","[Riesling, Gewrztraminer, Pinot Grigio, Cava]" 42662,"Easy Chocolate Centerpiece 32 ounces bittersweet chocolate, tempered 32 ounces white chocolate, tempered Instructions: For the Support Stand: Using an offset spatula, spread a 1/4-inch-thick layer of bittersweet chocolate over the textured side of a dish mat, being sure to spread it all the way to the edges. Roll the mat into a tube and let the chocolate set. When it has set, carefully peel the mat away from the chocolate. Using a sharp, hot chef's knife, trim the edges so they are even. Set aside
For the Base: You will need to two bases for the centerpiece. Place an acetate or parchment sheet on your work surface with the long side facing you. Using an offset spatula, spread about a 1/4-inch-thick layer of white chocolate onto the acetate sheet. Wait until the chocolate sets. Place another dish mat on top of the white chocolate. Using an offset spatula, spread a layer of bittersweet chocolate over the mat. Allow the chocolate to set. Carefully peel the mat away from the chocolate, creating a white base with dark dots. Repeat to make another base. Use a sharp chef's knife to cut a circle from one of the bases, 2 inches larger than the diameter of whatever you will be placing on the pedestal.
Set the large base on a flat tray. Use a generous amount of chocolate to glue the circular base to one end of the support stand tube. Use more chocolate to glue the other end of the support stand tube to the other, larger base. Be sure the chocolate has set completely and the stand is sturdy before you set anything on top of it.
If you would like to use a potato masher or a slotted spatula, first place an acetate or parchment sheet on the work surface, then place the utensil on top of the paper. Using an offset spatula, spread a layer of white chocolate over the utensil (filling the holes) and onto the acetate sheet. Carefully, lift off the utensil. Allow the chocolate to set then use an offset spatula to carefully spread a layer of dark chocolate over the white chocolate texture. Allow the chocolate to set. Use a sharp knife or cutter to cut the chocolate into interesting shapes.
Use these same techniques for any other textured mat and create more interesting pieces for the centerpiece.
To assemble the centerpiece, use the chocolate to glue the various shapes into place. Use your eye as a guide to create an interesting design. A nice thing to do is to place a cake on the stand and distribute petit fours around the base of the centerpiece. You can also decorate with fresh fruit to add color. How to Temper Chocolate(From Dessert Circus, Extraordinary Desserts You Can Make At Home by Jacques Torres):
Chocolate is tempered so that after it has been melted, it retains its gloss and hardens again without becoming chalky and white (that happens when the molecules of fat separate and form on top of the chocolate). There are a variety of ways to temper.
One of the easiest ways to temper chocolate is to chop it into small pieces and then place it in the microwave for 30 seconds at a time on high power until most of the chocolate is melted. Be very careful not to overheat it. (The temperature of dark chocolate should be between 88 and 90 degrees F, slightly warmer than your bottom lip. It will retain its shape even when mostly melted. White and milk chocolates melt at a temperature approximately 2 degrees F less because of the amount of lactose they contain.) Any remaining lumps will melt in the chocolate's residual heat. Use an immersion blender or whisk to break up the lumps. Usually, chocolate begins to set, or crystallize, along the side of the bowl. As it sets, mix those crystals into the melted chocolate to temper it. A glass bowl retains heat well and keeps the chocolate tempered longer.
Another way to temper chocolate is called seeding. In this method, add small pieces of unmelted chocolate to melted chocolate. The amount of unmelted chocolate to be added depends on the temperature of the melted chocolate, but is usually 1/4 of the total amount. It is easiest to use an immersion blender for this, or a whisk.
The classic way to temper chocolate is called tabliering. Two thirds of the melted chocolate is poured onto a marble or another cold work surface. The chocolate is spread out and worked with a spatula until its temperature is approximately 81 degrees F. At this stage, it is thick and begins to set. This tempered chocolate is then added to the remaining non-tempered chocolate and mixed thoroughly until the mass has a completely uniform temperature. If the temperature is still too high, part of the chocolate is worked further on the cold surface until the correct temperature is reached. This is a lot of work, requires a lot of room, and makes a big mess.
A simple method of checking tempering, is to apply a small quantity of chocolate to a piece of paper or to the point of a knife. If the chocolate has been correctly tempered, it will harden evenly and show a good gloss within a few minutes. ","[Pinot Noir, Barolo, Tempranillo, Malbec]" 42663,"Black Bean Cumin Dip 2 pounds cooked black beans 1 1/2 teaspoons chopped garlic 1 1/2 teaspoons toasted cumin seed, ground 1/4 cup cilantro leaves 1/4 cup sour cream 1/2 jalapeno, chopped Salt and freshly ground black pepper Instructions: Put all the ingredients in a food processor and blend until smooth. Reserve some of the juice from cooking the beans, or if you are using a canned product extra water can be used if there is not enough in the can. Season, to taste, with salt and pepper. ","[Malbec, Tempranillo, Garnacha, Zinfandel]" 42664,"Chicken Corn Soup 1 (5 pound) stewing chicken, 1 large onion studded with 2 whole cloves 1 large carrot 2 outside green celery stalks 3 tablespoons chopped fresh lovage leaves 1/2 lemon in large pieces 1/2 teaspoon ground saffron 12 ears of fresh corn 3/4 cup fresh celery and leaves, chopped Salt and pepper, to taste 1 1/2 tablespoons fresh parsley, minced 2 large whole chicken breasts Rivels 3/4 cup unbleached flour Pinch salt, or to taste 1 large egg 1 tablespoon water (mineral or plain seltzer) Instructions: Cook the chicken slowly in 4 quarts of water (or to cover) for 1 hour. Add the vegetables and cook for another 1 hour, then add the lovage and lemon and continue to cook slowly until the chicken is very tender and falls away from the bones. The broth should never boil. Strain the stock. Discard the vegetables, herbs and lemon. At this point the stewing chicken has lost its nutrients and taste, discard it. Return the stock to the pot and add the saffron. Cut the kernels from the ears of corn. It is important to get the most \milk\ from the corn, so cut the corn with a sharp knife (not too close to the cob) and go back over the cob with the flat of the knife to release the \milk. Add the corn to the broth and saffron. Add the celery. Season with salt and pepper to taste. Add parsley and simmer until the celery is tender. Break 6 of the cobs in half and cover with water. Add 2 whole chicken breasts and simmer with the cobs until the meat is tender, about 30 minutes. Remove the breast and strain the \cob water\ into the soup. Remove the skin and bone from the chicken breasts. Cut into bite sized pieces and add to the soup. Correct the seasoning if necessary. Add the rivels to the simmering soup and cook until they are tender. Sift the flour into a bowl with the salt. Make a well in the center. Whisk the eggs until light colored and add the water. Pour this into the well and stir to form a stiff dough. Break off piece of dough and dip into flour. Shape in hand into tiny strings of dough. Spread the crumbs on a cookie sheet or clean cloth to dry. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 42665,"Huevos Rancheros Corn oil 12 eggs Refried beans 8 ounces ground beef Corn oil 1 1/2 pints (3 cups) water 2 medium tomatoes, chopped 1 large roasted green cl, chopped 1/2 onion, finely chopped 1 clove garlic, crushed Dash Worcestershire sauce Salt Black pepper, freshly ground 2 tablespoons corn flour 6 corn tortillas Instructions: To make the chili sauce, brown the beef in a little oil over medium heat. Add water, tomatoes, green cl, onion, garlic, Worcestershire, and salt and pepper to taste; stir. Bring to the boil, then simmer for 10 to 15 minutes. Add the cornflour (mixed with a little water), stir well and cook for 10 minutes more. ( The sauce keeps in the fridge and can be frozen. It may need more liquid if too thick after thawing). Keep the sauce hot. Heat about 2 inches of corn oil in a large frying pan and cook the tortillas, one at a time, for a few seconds on each side (do not let them become crisp). Drain on a paper towel. Pour off most of the oil, then return the pan to a low heat. Fry the eggs 2 or 3 at a time. Top each tortilla with 2 eggs and pour a ladle of green chili sauce over each portion. Serve with refried beans. ","[Malbec, Tempranillo, Garnacha, Barbera]" 42666,"Clams Casino 24 cherrystone clams, well scrubbed 6 strips bacon 1 tablespoon chopped scallions 2 tablespoons chopped fresh parsley leaves 1 tablespoon chopped fresh thyme leaves 1/4 cup Panko bread crumbs Salt and freshly ground black pepper 1/4 cup grated Parmesan 24 small sprigs parsley, for garnish Instructions: Steam clams in a covered skillet filled with a small amount of water. Discard any clams that do not open. Remove top shell and discard. Leave the clam on the remaining half-shell, but loosen the meat by slicing it at the point where it is attached to the shell. Place on a baking sheet and set aside. Fry bacon until crisp and set aside on paper toweling to drain. Pour off most of the bacon drippings except for about 1 tablespoon (enough to coat the bottom of the pan). Saute scallions, parsley and thyme in the bacon drippings for a couple of minutes to integrate flavors. Remove from heat and stir in bread crumbs. Crumble in bacon and combine. Season with salt and pepper as needed. Preheat the broiler. Spoon herb mixture over the clams on the half shell and sprinkle a small amount of Parmesan on top of each. Toast in the broiler and serve garnished with parsley sprigs. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 42667,"Slow-Cooker Coconut Brown Rice Pudding Nonstick cooking spray 3 cups coconut water One 13.5-ounce can lite coconut milk 1/2 cup sugar 1 tablespoon vanilla extract 1/2 teaspoon kosher salt 1 1/4 cups short grain brown rice 2 tablespoons unsalted butter, cut into small pieces 1 teaspoon finely grated lime zest Instructions: Mist a 5-to-6-quart slow cooker with nonstick cooking spray. Mix the coconut water, coconut milk, 1 1/2 cups water, sugar, vanilla and salt in the bowl of the slow cooker until the sugar is dissolved. Stir in the rice and cook on high 4 hours or low for 5 to 6 hours. Uncover, stir well and let stand 15 minutes. Transfer to a large bowl and stir in the butter. Continue to cool, stirring, until warm. Stir in the lime zest. Serve warm or chill until cold. Top as desired. ","[Chardonnay, Sauvignon Blanc, Gewrztraminer, Riesling]" 42668,"Lemon-Peel Sugar 1 lemon 2 cups sugar Instructions: Remove the peel from the lemon in strips with a vegetable peeler (take care not to peel too deeply; leave the pith on the lemon). Put the peel in a container with the sugar, and shake to disperse. Let it sit for at least a full day before using. ","[Verdict Blanc, Vinho Verde, Sauvignon Blanc]" 42669,"Porcini, Artichoke and Foie Gras Salad 4 medium artichokes 1 pound porcini mushrooms 5 tablespoons olive oil 8 ounces foie gras, 2 1/2 inch slices and cut in half to yield 4 pieces 4 cups mesclun Coarse salt Vinaigrette, recipe follows 1/4 cup walnuts, roughly chopped 1/4 cup lemon juice 1/4 cup soy sauce 1/4 cup truffle juice 3/4 cup olive oil Salt and freshly ground pepper Instructions: Remove the tough outer leaves of the artichoke and remove the choke with a spoon. Slice the artichoke hearts into thin slices (about 1/8-inch thick). Clean the porcini mushrooms and remove the stems. Cut into \batonnets\ slices that are 1 1/2 inch long by 1/4-inch thick. In a saute pan saute the artichokes in 2 tablespoons olive oil, seasoning with salt and pepper. Cook until the artichokes are slightly caramelized. In another pan, saute the mushrooms in 3 tablespoons olive oil, seasoned with salt and pepper until they are slightly caramelized. Lightly flour the foie gras on both sides. Sear in a medium hot, dry saute pan about one minute on each side. To plate the dish, place one cup of greens on each plate. Evenly divide the artichokes and mushrooms and place on top of the greens. Top each with a slice of foie, sprinkling a line of coarse salt over the top of each foie piece. Spoon about 2 tablespoons of the Vinaigrette over each salad. Sprinkle with walnuts. Combine the lemon juice, soy sauce and truffle juice. Whisk in the olive oil. Season with salt and pepper. ","[Chardonnay, Pinot Gris, Sauvignon Blanc, Barolo]

" 42670,"King Cake Bevvy 1 cup vanilla ice cream 1 3/4 ounces gold rum 1/2 ounce cinnamon syrup 1/4 ounce orgeat (almond syrup) 1/4 ounce orange juice Purple, green and gold sanding sugar, for sprinkling Instructions: Combine the ice cream, rum, cinnamon syrup, orgeat and orange juice in a blender. Blend until smooth. Pour the drink into a short glass. Sprinkle with the sanding sugar. ","[Rum, Cream, Orange Wine]" 42671,"Italian Ice 3 cups halved strawberries or chopped pineapple 2 tablespoons sugar 2 tablespoons honey 1 tablespoon fresh lemon juice Instructions: Blend the fruit, sugar, honey and lemon juice with 2 cups ice in a food processor or blender until chunky. Add another 1 cup ice and blend until completely smooth. Pour the mixture into a shallow baking dish and freeze 30 minutes. Scrape the ice with a fork until slushy, then freeze until firm, about 2 more hours. Scoop into paper cups. ","[Prosecco, Moscato, Vinho Verde]" 42672,"Lemon Bars 2 sticks salted butter, cut into cubes, plus more for greasing the pan 1 1/2 cups all-purpose flour
1/2 cup granulated sugar
1/4 teaspoon kosher salt
2 cups granulated sugar 1/2 cup all-purpose flour
6 large eggs
Zest and juice of 5 lemons Powdered sugar, for sifting Instructions: For the crust: Preheat the oven to 350 degrees F. Grease a 9-by-13-inch pan with butter and line with foil. Cut together the butter, flour, granulated sugar and salt. Press into the prepared pan and bake until golden, about 20 minutes. For the filling: Whisk together the granulated sugar, flour and eggs until smooth. Add the lemon zest and juice and mix until combined. Pour over the crust and bake until just set, about 20 minutes. Allow to cool in the fridge for a minimum of 2 hours, then sift powdered sugar over the top before cutting into squares. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 42673,"Tuna and Hummus Sandwiches 14 ounces jarred or canned Italian tuna in olive oil14 ounces jarred or canned Italian tuna in olive oil 1/4 cup minced celery 2 tablespoons minced yellow onion 2 tablespoons minced cornichons 2 tablespoons freshly squeezed lemon juice 2 tablespoons good mayonnaise 1 teaspoon Dijon mustard 1/2 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper Sourdough bread, halved and sliced 1/2 inch thick Hummus, store-bought or homemade (recipe follows) Fresh radishes, sliced 2 cups canned chickpeas, drained, liquid reserved (15.5-ounce can) 1/3 cup tahini or sesame paste 4 teaspoons minced garlic (4 cloves) 6 tablespoons freshly squeezed lemon juice (3 lemons) 8 dashes hot sauce, such as Tabasco 2 teaspoons kosher salt Instructions: Drain the oil from the tuna, reserving the oil. Place the tuna in a mixing bowl and flake it with a fork. Add the celery, onion, cornichons, lemon juice, mayonnaise, 2 tablespoons of the reserved oil, the mustard, salt, and pepper and mix well. Cover and refrigerate for a few hours to allow the flavors to develop. Toast the bread and spread each slice with a layer of hummus. Spread the tuna salad on each piece of bread, garnish with slices of radish, and serve immediately. For the Hummus: Place the chickpeas, 2 tablespoons of the reserved liquid, the tahini, garlic, lemon juice, hot sauce, and salt in the bowl of a food processor fitted with the steel blade and process until coarsely pureed. The hummus should be moist and thick; add more lemon juice or reserved chickpea liquid to thin, if necessary. Cover and refrigerate for several hours for the flavors to blend. Taste for seasonings. Yield: 2 cups. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 42674,"Charred Tomatillo Margarita Salsa 6 tomatillos, husks removed and halved 2 poblano chiles, halved and seeded 1 bunch scallions, trimmed Vegetable oil, for drizzling Kosher salt and freshly ground black pepper 1/4 cup tequila 1/2 teaspoon chili powder Juice of 1 lime Tortilla chips, for serving Instructions: Place the tomatillos, poblanos and scallions on a rimmed baking sheet. Drizzle with vegetable oil and season with salt and pepper. Place under the broiler and cook until well charred, turning once, about 5 minutes per side. When cool enough to handle, remove the skin from the poblanos.
Add the charred vegetables to a food processor along with the tequila, chili powder, lime juice, 1/2 teaspoon salt and a pinch of black pepper. Pulse until smooth but still slightly chunky. Remove to a medium bowl. Season with salt and pepper. Refrigerate until chilled, at least 1 hour or overnight. Serve with tortilla chips. From Food Network Kitchens ","[Rioja, Tempranillo, Garnacha, Pinot Grigio]" 42675,"Pecan Tart Pastry pie dough for 1 (9-inch) pie pan or (10-inch) tart shell 1 cup granulated sugar 2/3 cup light corn syrup 2 tablespoons dark rum 1/2 stick unsalted butter, softened 3 eggs 1 teaspoon vanilla extract 1/4 teaspoon salt 2 cups pecan halves Instructions: In a saucepan, combine sugar, corn syrup, rum, and butter. Bring to a boil, then let cool until lukewarm. Beat eggs 1 at a time into this mixture, then add remaining ingredients. Fill tart shell and bake in a preheated 350 degree oven for 50 minutes. ","[Chardonnay, Riesling, Gewrztraminer]" 42676,"Hungarian Noodles with Sausage Kosher salt 8 ounces egg noodles 2 tablespoons extra-virgin olive oil 3 sweet Italian turkey sausages (about 9 ounces), casings removed 1 onion, chopped 1 clove garlic, minced 3/4 cup chopped roasted red peppers 1 tablespoon paprika 1 cup low-sodium chicken broth 1/2 small head Savoy or green cabbage, sliced 1 inch thick 1/3 cup sour cream 2 tablespoons chopped fresh dill or parsley Freshly ground pepper Instructions: Bring a large pot of salted water to a boil. Add the egg noodles and cook as the label directs. Reserve 1/2 cup cooking water, then drain. Meanwhile, heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the sausage and cook, breaking it up with a wooden spoon, until crumbled and lightly browned, about 3 minutes. Add the onion; cook, stirring occasionally, until softened, about 3 minutes. Add the garlic, red peppers and paprika and cook, stirring, 1 minute. Add the chicken broth, cabbage and 1/2 teaspoon salt. Bring to a gentle simmer and cook until the cabbage is tender, about 4 minutes. Add the noodles and sour cream to the sausage mixture. Cook, stirring, until well coated, about 30 seconds (do not boil). Add the reserved cooking water as needed to loosen. Stir in the dill and season with salt and pepper. ","[Riesling, Pinot Grigio, Sauvignon Blanc, Chianti]" 42677,"Classic Cheese Straws 1 17-ounce package frozen puff pastry, thawed but still cold All-purpose flour, for dusting 1 large egg 1 cup shredded sharp cheddar cheese (about 4 ounces) 1/2 cup grated parmesan cheese (about 1 ounce) Kosher salt and freshly ground pepper Instructions: Unfold the puff pastry sheets on a lightly floured surface. Beat the egg with 1 tablespoon water; generously brush on the pastry sheets (reserve the remaining egg wash). Combine the cheddar, parmesan, 1/2 teaspoon salt and 1/4 teaspoon pepper in a medium bowl. Sprinkle the cheese mixture over 1 pastry sheet, then place the other pastry sheet on top, egg wash-side down, lining up the edges. Lightly dust the pastry with flour; firmly press the top sheet down, then roll out the sandwiched pastry sheets into a 10-by-12-inch rectangle. Line 2 baking sheets with parchment paper. Cut the puff pastry rectangle in half lengthwise. Cut each half crosswise into 18 strips. Twist each strip a few times and arrange 1/2 inch apart on the prepared baking sheets. Brush with the reserved egg wash. Refrigerate at least 20 minutes or up to 1 day. Position racks in the upper and lower thirds of the oven and preheat to 375 degrees F. Bake the cheese straws, switching and rotating the baking sheets halfway through, until puffed and golden brown, 30 to 35 minutes. Slide the straws (on the parchment) onto a rack and let cool completely. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 42678,"Rich Chocolate Pecan Pie 1 1/2 cups pecans 1 cup semisweet chocolate chips 1 unbaked 9-inch pie shell 4 eggs, beaten 1/2 cup sugar 1/2 cup light brown sugar 1/2 cup corn syrup 1/2 teaspoon vanilla Pinch salt 1 cup granulated sugar 1/4 cup water 1 cup heavy cream Instructions: Preheat the oven to 375 degrees F. Spread the pecan pieces and the chocolate chips evenly on the bottom of the pie shell. In a mixing bowl, whisk the remaining ingredients together. Pour the filling over the pecans. Bake for about 1 hour or until the filling sets. Cool for 30 minutes before slicing. Cut into individual servings and serve with a drizzle of Caramel Sauce and powdered sugar. In a small, heavy-bottomed saucepan, combine the sugar and water and bring the mixture to a boil, stirring often. Cook, stirring occasionally, until the mixture is a deep caramel color and has the consistency of a thin syrup, 10 to 15 minutes. Remove from the heat. Stir in the cream, return the saucepan to the high heat, and boil the sauce until it regains the consistency of a thick syrup, about 2 minutes. Cool.
","[Cabernet Sauvignon, Merlot, Malbec, Port]" 42679,"Smokin Lemon 1 lemon, cut in half 1 1/4 ounces Simple Syrup, recipe follows 1 ounce gin 1/4 ounce smoky single malt Scotch (from Islay for the smokiness), such as Lagavulin 1 1/2 ounces prosecco 1 cup sugar Instructions: Prepare a grill pan or grill for high heat. Grill one of the lemon halves cut-side down until charred, about 5 minutes. Let cool slightly, then squeeze the juice from it into a small bowl--you should have about 1 ounce. Cut a thick wheel of lemon from the other half and grill on both sides until charred, 3 to 5 minutes; set aside. Add the lemon juice, Simple Syrup, gin and Scotch to a cocktail shaker, add large ice and shake vigorously. Add a fresh large ice cube to a highball glass with tongs and double-strain the cocktail into the glass over the cube. Top with the prosecco and garnish with the charred lemon wheel. Combine the sugar and 1 cup water in a small saucepan and bring to a boil. Cook, stirring, until the sugar dissolves. Remove from the heat and let cool completely. Keep covered in the refrigerator up to 1 month. ","[Gin, Prosecco, Pinot Grigio]" 42680,"Corn Bread Stuffing 1 1/2 cups low-sodium chicken stock 4 tablespoons butter 2 cups frozen seasoning blend: chopped onion, green and red pepper combination (recommended: PictSweet) 1 teaspoon red pepper flakes 1 (6-ounce) box cornbread stuffing mix Instructions: In a medium saucepan, combine chicken stock, butter, seasoning blend, and red pepper flakes. Bring to a boil. Stir in stuffing mix and cover. Remove from heat. Let stand 5 minutes. Fluff with fork. Serve hot. ","[Chardonnay, Sauvignon Blanc, Riesling, Chenin Blanc]" 42681,"Roasted Salmon With Walnut-Pepper Relish 1/2 cup walnuts Pinch of cayenne pepper 1 tablespoon fresh lemon juice 1 teaspoon honey 2 tablespoons diced roasted red pepper 1 tablespoon walnut oil 2 tablespoons extra-virgin olive oil 1/4 cup chopped fresh parsley Kosher salt and freshly ground black pepper 2 tablespoons chopped fresh chives 1 teaspoon grated lemon zest 1 2-to-3-pound piece wild salmon (about 1 1/2 inches thick) Instructions: Make the relish: Preheat the oven to 350 degrees F. Spread the walnuts on a baking sheet and bake until toasted, 7 to 10 minutes. Let cool, then finely chop and transfer to a bowl. Add the cayenne, lemon juice, honey, roasted red pepper, walnut oil, 1 tablespoon olive oil and 2 tablespoons parsley. Add 1/2 teaspoon salt and black pepper to taste and toss to combine. (The relish can be made up to 1 day ahead; cover and refrigerate.) Make the salmon: Raise the oven temperature to 425 degrees F. Combine the remaining 1 tablespoon olive oil and 2 tablespoons parsley, the chives, lemon zest, 1/2 teaspoon salt, and black pepper to taste in a bowl. Rub the herb mixture all over the salmon. Lay skin-side down in a baking dish and roast until just cooked through, 12 to 14 minutes. Let rest 5 minutes, then transfer to a platter and top with the walnut-pepper relish. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 42682,"Grilled Chicken and Strawberry Salad Wrap 3/4 cup olive oil 1/4 cup balsamic vinegar
Salt and freshly ground black pepper 1 boneless, skinless chicken breast 8 ounces mixed salad greens
1/4 cup pecans, chopped
6 medium strawberries, hulled and quartered
1 green onion, sliced (white and light green parts)
4 ounces goat cheese, crumbled
4 large whole wheat tortillas
Instructions: For the balsamic vinaigrette: Whisk together the olive oil, vinegar and salt and pepper to taste in a small bowl. Measure out 1/2 cup for the chicken and set aside; refrigerate the remaining vinaigrette for another use. For the chicken and wrap: Preheat a grill or grill pan. Place the chicken breast in a large plastic storage bag. Seal the bag, leaving a small opening, then use a rolling pin to pound the breast to a uniform thickness. Pour in about a quarter of the reserved balsamic vinaigrette, then seal the bag and toss it around to fully coat the chicken. Grill the chicken until it's cooked in the middle, about 5 minutes per side. Set aside to cool slightly. Dice up the chicken when it's cool enough to handle. Add the salad greens to a large bowl. Add half of the remaining dressing and toss it to coat the greens. Add more if it needs it. Add the chicken, pecans, strawberries and green onions. Toss it gently a few times until it's all combined. Top with the crumbled goat cheese and toss a couple of times. Place an equal amount of salad down the middle of each tortilla. Roll up, then slice in half. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 42683,"Lobster Stock 4 (1 1/2 pound) lobsters or 4 pounds crayfish 8 tablespoons (1 stick) unsalted butter 1/4 cup olive oil 2 medium onions, finely chopped 2 carrots, peeled and chopped 2 stalks celery, peeled and chopped 1 1/2 teaspoons salt 2 cups dry white wine 1 cup Madeira 5 cups fish stock, clam juice, or water 3 cups tomato juice 1 head garlic, with skins, cut in half horizontally 1/2 bunch fresh parsley, with stems 1 tablespoon black peppercorns 2 bay leaves 1 1/2 teaspoons dried tarragon 1 teaspoon dried thyme 1/2 teaspoon cayenne Instructions: Bring a large stockpot of water to a rolling boil, add lobsters, and cook at a fast boil until done, about 10 minutes. Transfer to a bowl of iced water to cool, then remove and reserve tail and claw meat for another use. Do this messy job over a bowl to reserve drippings. Crush shells, which will be the base for the stock, using a mallet or hammer, then grind as fine as possible with reserved drippings in a food processor. Melt butter and oil in a large stockpot over medium-high heat. Cook onions, carrots, celery, and salt until golden, about 10 minutes. Stir in crushed shells, white wine, and Madeira. Turn heat to high and cook until liquid is reduced by half. Add clam juice and tomato juice. Bring to a boil and carefully skim and discard foam that rises to surface. Add remaining ingredients and cook at a simmer, uncovered, 1 hour 15 minutes. Strain through a fine sieve and refrigerate up to 2 days or freeze indefinitely. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 42684,"Kevin Johnson Grange Hall Beet and Potato Latkes 1 large (8 ounce) baking potato (such as Caribe), peeled and coarsely grated 2 medium (4 ounces) red beets, peeled and coarsely grated 1 small yellow onion, coarsely grated 1 large egg, lightly beaten 1/4 cup flour 3/4 teaspoon salt Freshly ground black pepper to taste 1/3 cup canola oil 1/4 cup sour cream or yogurt, for garnish 2 tablespoons minced fresh dill, for garnish (do not use dried dill) Instructions: Rinse the grated potatoes in a bowl of cold water. Remove the potato shred with your fingers to a clean kitchen towel. Roll up in the towel and squeeze dry. Place the beets and onions in a large colander and strongly squeeze out the excess moisture. In a bowl, stir together the potato, beets, onion, eggs, flour, salt, and pepper to taste. Heat 1/4 cup of the canola oil in a cast-iron skillet over medium-high heat. Add 4 heaping tablespoons of batter to the pan to form 4 pancakes; flatten slightly. Cook about 5 minute, turning once, until golden brown on both sides. Keep warm on a rack set over a baking sheet in a low oven. Repeat with the remaining potato mixture and 1 1/3 tablespoons of oil. Top each pancake with a teaspoon of sour cream or yogurt and sprinkle with fresh dill. Serve at once. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 42685,"Blackberry-Bourbon Iced Tea 3 cups fresh blackberries 3/4 cups granulated sugar 2 tablespoons chopped fresh mint 1 1/2 quarts cold water 6 good quality black tea bags Ice, as needed Good quality bourbon, to taste (recommended: Woodford Reserve) Fresh mint sprigs, for garnish Instructions: Combine the blackberries, sugar, and coarsely chopped mint in a large bowl and mash with a potato masher or wooden spoon and let sit while making the tea. While the blackberries are macerating, bring the water to a boil in a medium saucepan, remove from the heat, add the tea bags and let steep for about 3 minutes. Remove the bags and pour the tea over the blackberry mixture. Let the mixture sit at room temperature for at least 1 hour for the flavors to meld. Pour the mixture through a strainer into a pitcher, pressing on the solids, cover and refrigerate until cold, at least 2 hours. Cook's Note: You can also pour the mixture into a bowl set inside an ice bath to cool the mixture faster. Serve the blackberry tea over ice in tall glasses and float a shot of bourbon on top and garnish with lots of fresh mint sprigs...(like a Mint Julep). ","[Chardonnay, Sauvignon Blanc, Riesling, Ros]" 42686,"Polvorones: Ground Walnut Cookies 1 cup (2 sticks) unsalted butter, at room temperature 1/2 cup sugar 2 cups all-purpose flour 1/2 cup ground walnuts 1 cup chopped walnuts 1/2 cup powdered sugar, plus more for serving Instructions: Using an electric mixer, beat the butter in a large bowl until light and fluffy. Add the sugar and beat until well blended. Beat in the flour, and then the ground and chopped walnuts. Divide the dough in half, forming each half into a ball. Wrap separately in plastic and chill until cold, about 30 minutes. Preheat the oven to 325 degrees F. Working with half of the chilled dough at a time while keeping the rest in the fridge, roll the dough by 2 teaspoonfuls between your palms into balls. Arrange the balls on a large baking sheet, spacing them 1/2-inch apart. Bake the cookies until golden brown on the bottom and just pale golden on top, about 18 minutes. Cool the cookies for 5 minutes on the baking sheet. Toss the warm cookies in the powdered sugar. Transfer the sugar-coated cookies to a rack to cool completely. (The cookies can be prepared 2 days ahead. Store in an airtight container at room temperature). Sift additional powdered sugar over the cookies, if desired, before serving. ","[Chardonnay, Barolo, Tempranillo, Ribera del Duero]" 42687,"Lemon Raspberry Cakes Nonstick baking spray, for the pans One 15.25-ounce box lemon cake mix 1/2 cup vegetable oil 3 large eggs 2 cups powdered sugar Splash of milk 2 tablespoons raspberry preserves 2 lemons Instructions: For the cakes: Grease 18 mini Bundt pan cavities with the baking spray. Prepare the cake mix with the vegetable oil, eggs and 1 cup water according to the package instructions. Divide the batter among the cavities of the mini Bundt pans. Bake until cooked through, 20 to 22 minutes. Remove from the oven and let cool for about 30 minutes, then flip them out of the pans. Make the icing: Whisk together the powdered sugar and milk in a bowl until very thick but still pourable. Fold in the raspberry preserves. Pour a tablespoon of icing over each of the cakes, letting it drip down the sides. Zest the lemons over the cakes. ","[Chardonnay, Sauvignon Blanc, Moscato, Pinot Grigio]" 42688,"Cast Iron Blackened Grouper with Grilled Seasonal Asparagus, Morels, Roastedfingerlings and Watercress Cream 1 tablespoon black peppercorns 1 tablespoon coriander seed 1 teaspoon cayenne pepper 1 teaspoon Spanish paprika 2 lemons, zest, dried 2 oranges, zest, dried Salt and pepper 2-pound grouper fillet 12 fingerling potatoes 8 peeled white asparagus 8 peeled green asparagus 1/2 pound fresh morel mushrooms 1/2 cup sugar snap peas (remove pods) 3 tablespoons unsalted butter 3 bunches watercress 2 cups heavy cream 4 tablespoons grapeseed oil, divided Instructions: Prepare the blackening spice. Put all listed ingredients into a coffee grinder and grind for approximately 1 minute. Set aside. Preheat oven to 350 degrees Portion the grouper fillet into 4 equal portions, leaving the skin on. Place the fillet skin-side down on a plate and generously rub the blackening spice onto the flesh. Set aside. Roast the fingerling potatoes in oven for 15 minutes or until they are fork tender. Peel and blanch the asparagus in salted boiling water until al dente. Saute the morels with the spring peas and butter until tender. Blanch, shock and puree the watercress in a blender with the cream and 2 tablespoons grapeseed oil for a fine puree. Heat the remaining 2 tablespoons grapeseed oil until it smokes and carefully place the grouper flesh side down and blacken the fish. Finish in the oven for 10 minutes. To finish the dish, reheat the asparagus on the grill. Bring the watercress cream to a simmer. Reheat the morels and peas. Reheat the fingerling potatoes. Place the asparagus on the plate, place the morels and peas on top of the asparagus. Place the fingerlings next to the vegetables. Place the grouper on the side of the vegetables and sauce. Garnish with a few watercress leaves. ","[Cabernet Sauvignon, Pinot Noir, Syrah, Zinfandel]

" 42689,"Chocolate Penalty Cake 18.4 ounce package triple chocolate fudge cake mix 3 eggs 1/2 cup vegetable oil 3/4 cup water or 1/2 cup raspberry rum 14 ounces condensed milk 18 ounces raspberry preserves 17 ounces butterscotch topping 1 pint whipping cream 2 tablespoons cocoa powder 1 package fresh raspberries Fresh mint leaves Instructions: In a large mixing bowl add the cake mix, eggs, oil, water or rum until you have a smooth batter. Pour the batter into a greased 9 by 13-inch cake pan. Heat a grill to 300 degrees F. Put the cake pan on the grill, cover with the grill lid, and bake until done, approximately 30 minutes. When done put the pan on cooling rack, upside down, until the cake drops from the pan. Turn the cake over and put it back into the pan. Poke holes into cake with the handle of wooden spoon, and pour the condensed milk into the holes. Spread the cake with an even layer of raspberry preserves, then spread with butterscotch topping. Whip the cream in a medium bowl until stiff peaks form and spread it over the toppings. Cut the cake into 3-inch pieces and serve on individual serving plates. Sift cocoa powder over the cakes and garnish each with 2 fresh raspberries and 2 mint leaves. Serve. ","[Merlot, Cabernet Sauvignon, Syrah, Zinfandel]" 42690,"Steak Skewer 4 (12-ounce) steaks, your choice 4 teaspoons seasoned salt, divided (recommended: Lawry's) 4 teaspoons freshly ground black pepper, divided 4 yellow onions 4 potatoes 16 large shrimp, grilled Instructions: Preheat grill over medium-high heat. Grill steaks to your desired doneness. Cut steak into 4 pieces after grilling. Season each with 1 teaspoon seasoned salt and pepper and skewer. Cut onion into chunks and place 2 chunks per skewer. Cut potato into chunks and place 2 chunks per skewer and add the grilled shrimp, 4 per skewer. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 42691,"Deep-Fried Cookie Dough with Fleur de Sel 2 1/3 cups all-purpose flour 1 1/4 teaspoon baking soda 1/4 teaspoon salt 2 sticks butter, at room temperature 1/2 cup granulated sugar 1 cup packed brown sugar 2 large eggs 2 teaspoons pure vanilla extract 3 cups semisweet chocolate chips 2 cups all-purpose flour 1 tablespoon granulated sugar 1 1/4 teaspoons baking powder 1 large egg 1 1/2 to 1 3/4 cup seltzer water, plus more, if needed Canola oil, for frying Fleur de sel, for sprinkling Instructions: For the cookie dough: Add the flour, baking soda and salt to a large bowl. Using a whisk, stir the mixture to incorporate all the ingredients. Cream the butter in a stand mixer until it lightens up. Slowly add in the sugars and continue to cream until the mixture is light and fluffy. Add the eggs 1 at a time, beating well after each egg. Stir in the vanilla. On low speed, add the flour mixture. Once incorporated, fold in the chocolate chips by hand. Take 2 teaspoons dough, or if using a spoon, take a good scoop and roll it into balls. I use my hands, it's faster and a whole lot easier. Put the cookie dough balls onto a baking sheet and pop them into the freezer until firm, about 30 minutes. Chilling the dough will help the batter stick to the cookie balls. For the batter: Combine the flour, sugar and baking powder in a large bowl. Take a whisk and give the mixture a few swirls to incorporate the ingredients and break up any lumps. Whisk in the egg and the seltzer, making sure to combine well. You want the batter to have the consistency of heavy cream, so add more seltzer, if needed, to achieve this. In a large, heavy-bottomed stockpot, heat the oil to 350 degrees F. Working in batches, add 3 chilled dough balls to the batter and turn to coat completely. Using a fork or slotted spoon, remove each cookie dough ball from the batter, letting the excess batter drip back into the bowl, then very carefully slip it into the hot oil and repeat. Fry no more than 3 at a time, since you do not want the temperature of the oil to drop. Using a slotted spoon, turn them over a few times until they are golden brown, about 3 minutes total. Remove the crispy cookie dough balls from the oil to a paper towel-lined plate to drain. Sprinkle with a generous pinch of fleur de sel and serve warm. Enjoy! ","[Chardonnay, Sauvignon Blanc, Riesling, Gavi]" 42692,"Inspired Trail Mix 1 cup raw cashews 1 tablespoon maple syrup 2 pinches ground cinnamon 1 pinch cayenne pepper 1 pinch sea salt 1/3 cup halved dried apricots 1/3 cup raisins Instructions: Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper. In a bowl, toss together the cashews, maple syrup, cinnamon, cayenne, and salt until well mixed. Spread the mixture onto the baking sheet. Bake until golden brown, stirring half way through, about 10 minutes. Remove from the oven and scrape the nuts onto a plate to cool. When the nuts are cool, put them into a bowl and toss them together with the apricots and raisins. Serving suggestions: Divide the mix into small individual containers for snacking. Spoon a few tablespoons over a serving of yogurt or frozen yogurt. Add a few tablespoons to a bowl of fruit salad. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 42693,"Stir-Fried Thai Noodles: Pad Thai 8 ounces dried wide rice noodles 1/4 cup fish sauce (nam pla) 3 tablespoons tamarind juice 2 tablespoons sugar 3 tablespoons peanut oil 1 1/2 pounds large shrimp, peeled with tails on 4 garlic cloves, finely chopped 2 shallots, sliced 1 fresh red cl, sliced 1 large egg, lightly beaten 1 cup fresh bean sprouts 1/2 cup chopped unsalted roasted peanuts 1 lime, cut into small wedges 1/4 cup fresh cilantro leaves Instructions: Soak the dried rice noodles in cool or lukewarm water for 30 minutes, or until they're limp but still firm to the touch; later cooking in the wok will soften them more. Drain the noodles thoroughly in a colander and set aside while preparing the other ingredients. In a small bowl, mix the fish sauce, tamarind juice, and sugar; stir well to melt the sugar. Taste and adjust flavors to the desired combination of salty, sour, and sweet. Heat a wok over medium-high heat until it is smoking hot. Add 1 tablespoon of the oil and quickly stir-fry the shrimp until they turn pink and are almost cooked through; 1 to 2 minutes. Remove the shrimp to a plate and cover to keep warm. Add the remaining oil to the wok and toss in the garlic, shallots, and cl; stir-fry for 30 seconds. Push the garlic and shallots to 1 side of the wok and pour the egg into the center. Scramble the egg lightly until set, breaking it up into pieces with a spatula. Add the drained noodles to the wok, stirring and tossing quickly with 2 spatulas to separate the strands. Pour in the fish sauce mixture, tossing well to coat the noodles and keep them from sticking (if the noodles are still too firm, drizzle with 1 to 2 tablespoons of water to help them cook.) When the noodles are in good shape, toss in 1/2 of the bean sprouts and peanuts; save the remaining for garnish. Continue to stir-fry, to combine. Return the shrimp to the wok and toss the pad thai together to warm everything through. Serve the pad thai on a platter, pile the remaining bean sprouts and peanuts on 1 side of the dish and garnish with the lime wedges and cilantro. Squeeze lime juice over each portion before eating. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 42694,"Peach Jam 1 cup sugar 2 tablespoons plus 2 teaspoons fresh lemon juice 1/4 teaspoon vanilla extract 2 cloves 4 large ripe peaches, peeled, pitted and coarsely chopped (about 2 pounds) Instructions: Put the sugar, 2 tablespoons of the lemon juice, vanilla and cloves in a heavy, nonreactive skillet. Cook over medium heat, stirring occasionally, until the sugar dissolves, about 5 minutes. Add the peaches to the skillet and stir once to coat. Raise the heat to medium-high, and bring to a visible simmer. Cook, stirring occasionally, until the mixture is thick and jam-like and the peach pieces are very soft, 15 to 20 minutes, depending on ripeness of the peaches. Check the pan midway, you may need to lower the temperature to medium if the mixture starts to brown. Crush the peaches with a potato masher, until most of the mixture is smooth and there are only a few chunky pieces left. (The longer the mixture cooks, the thicker the jam will be after it cools.) Remove from the heat, stir in the remaining 2 teaspoons of lemon juice, and let cool before refrigerating. Cool completely in the refrigerator before using. Discard the cloves before serving. The jam will keep in the refrigerator for up to 2 weeks. ","[Chardonnay, Riesling, Moscato, Pinot Grigio]" 42695,"Tangy Chicken and Black Bean Collard Wraps 8 large collard green leaves (about 10 ounces) Kosher salt
1/4 cup unsweetened coconut flakes 8 chicken tenders (about 1 pound) 2 tablespoons jerk seasoning 1/3 cup nonfat Greek yogurt One 14.5-ounce can black beans, drained and rinsed 2 cups shredded red cabbage (from 1/2 small head) 2 tablespoons lime juice
1 small avocado, sliced 1 small red bell pepper, cut into thin strips Instructions: Remove the stems up to the leafy part of the collards. Lay each collard leaf underside up on a flat surface. Locate the thickest part of the stem and use a vegetable peeler to shave off the top for even thickness (this makes it easier to roll up the leaves). Fill a large wide skillet or pan with just enough water to coat the bottom. Arrange a few leaves at a time in a circle, overlapping, in the bottom of the skillet and sprinkle lightly with salt. Repeat with the remaining leaves. Put the skillet over medium-high heat and as soon as steam appears, lower the heat to medium, cover and steam until the collards are green, tender and pliable, 5 to 6 minutes. Use tongs to transfer the leaves to a baking sheet to cool completely. Meanwhile, arrange a rack in the top of the oven and preheat the broiler. Scatter the coconut on a baking sheet and broil until toasted, 15 to 30 seconds. Transfer to a medium bowl. Coat the chicken in 1 tablespoon of the jerk seasoning and 1 tablespoon of the yogurt. Arrange the chicken tenders on the baking sheet and broil until lightly browned and cooked through, about 4 minutes per side. Add the beans to the bowl with the coconut and use a fork to mash lightly. Combine the cabbage, lime juice and remaining 1/4 cup yogurt and 1 tablespoon jerk seasoning in a separate bowl.
Lay a collard leaf underside up on a work surface. Lay a piece of chicken across the middle. Top the chicken with a couple slices of avocado and strips of pepper. Pile an eighth of the coconut black beans next to the chicken. Pile an eighth of the cabbage mixture next to the beans. Fold in the sides of the collard leaf and roll up like a burrito. Repeat with the remaining leaves and filling ingredients.
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 42696,"Banana Honey Cake 2 cups water 1/4 cup mashed bananas 1/8 teaspoon vanilla 1 cup diced banana 1 egg 2 tablespoons honey 3 cups whole wheat flour 1/2 tablespoon baking powder 12 ounces fat-free cream cheese 3 teaspoons carob powder 1 teaspoon vanilla 12 ounces fat-free cream cheese 1 teaspoon beet powder 1 teaspoon vanilla Instructions: Preheat oven to 350 degrees. Mix wet ingredients thoroughly. Combine dry ingredients in separate bowl, mix thoroughly. Add wet ingredients to dry and mix well. Pour into 8-inch non-stick cake pan sprayed with non-stick cooking spray. Bake for 1 hour to 1 hour and 15 minutes or until toothpick inserted in center comes out dry. In a small mixing bowl stir all of the ingredients until smooth. In a small mixing bowl stir all of the ingredients until smooth. ","[Chardonnay, Riesling, Moscato, Sparkling wine]" 42697,"Zesty Grilled Corn on the Cob 2 tablespoons canola oil Kosher salt and freshly ground black pepper 8 ears corn, fresh or frozen and thawed 1 stick unsalted butter, softened 1/4 cup mayonnaise 1/2 teaspoon onion powder 1 lime, zested Lime wedges, for serving Instructions: Heat a grill or grill pan over medium heat. In a small bowl, combine the canola oil, salt and pepper, to taste. When the grill is hot, brush the corn with the seasoned oil. Grill on all sides until the corn is charred and tender, about 12 minutes. (Reserve 2 ears for Round 2 Recipe Corn Salsa.) While the corn is grilling, in a bowl combine the butter, mayonnaise, onion powder, and lime zest. When the corn is cooked, generously brush on the flavored butter and serve with a wedge of lime. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 42698,"Grapefruit Beer Cocktail 2 ruby red grapefruits, halved 2 tablespoons grated peeled fresh ginger 2 12-ounce bottles grapefruit beer 1 12-ounce can grapefruit soda 3/4 cup bourbon Instructions: Slice 1 thin round of grapefruit; quarter the slice and set aside for garnish. Juice the remaining grapefruit halves into a pitcher (you should have about 1 cup juice). Wrap the ginger in a piece of cheesecloth or a kitchen towel and squeeze the juice into the pitcher. Stir in the beer, soda and bourbon. Fill 4 glasses with ice. Pour in the cocktail and garnish with the reserved grapefruit slices. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 42699,"Obe Ata 1 pound beef tenderloin 1 teaspoon garlic powder 1 teaspoon onion powder 1 teaspoon smoked paprika 1/2 teaspoon ground cumin 1/2 teaspoon cayenne pepper, optional 2 teaspoons dried thyme Kosher salt 1/2 cup vegetable oil 4 cloves garlic 3 red bell peppers, roughly chopped 2 plum tomatoes, roughly chopped 1 habanero pepper, stemmed, optional 1 large onion, diced 1 teaspoon madras curry powder 1 teaspoon chicken or beef bouillon powder Rice and sweet plantains, for serving Instructions: Cut the beef into 1-inch cubes. Rinse with water, then transfer to a bowl. Season with the garlic powder, onion powder, smoked paprika, cumin, cayenne, if using, 1 teaspoon of the thyme and 1/2 teaspoon salt, rubbing it into the beef. Allow to marinate for 10 minutes. Heat the oil in a large Dutch oven over medium-high heat. Sear the beef until dark brown, about 3 minutes on each side. Transfer to a clean bowl. Reserve the Dutch oven and the oil. Blend the garlic, red bell peppers, tomatoes, habanero, if using, and 1 cup of the chopped onion in a food processor to a puree. Place the Dutch oven over medium heat and heat 3 tablespoons of the reserved beef oil. Add the remaining chopped onion and cook for about 1 minute. Add the tomato and bell pepper puree and stir to combine. Bring to a simmer, cover and simmer until the vegetables start to break down, release liquid and become saucy, about 5 minutes. Add the seared beef, curry powder, bouillon powder, 1/2 teaspoon salt and remaining 1 teaspoon thyme and stir to combine; the stew should be reddish-orange. Simmer on low, uncovered, until some of the liquid reduces, the stew thickens slightly and a layer of oil appears on the surface, about 15 minutes. Taste and adjust with salt if needed. Pair the stew with rice and sweet plantains. ","[Cabernet Sauvignon, Malbec, Syrah, Tempranillo]" 42700,"Pie-in-a-Jar Your favorite 2 (9-inch) pie crust recipe 4 cups preferred pie filling, (1/2-cup filling per pie) 4 tablespoons cold unsalted butter, cubed Melted butter, topping Sugar, for topping Instructions: Make the preferred pie crust recipe. Roll out the dough on a floured surface. Using the ring from the jar lid, cut 8 circles from the dough, the circles will be the tops of your pies. Line each 1/2-pint glass, oven-safe jar with the remaining dough. Working with the dough as little as possible, make sure that the dough is pressed tightly against the entire surface area of the jar with the exception of 1/2-inch at the top.
Once each jar is lined with pie dough, fill with 1/2 cup preferred pie filling.
Top each pie with the pie dough circles or create a lattice pattern or crumb topping to go on top. Make sure you vent the top of the crust by creating a slit so that steam can escape. Using your fingers, or a fork, press the 2 pieces of dough together.
Brush each pie crust with melted butter and sprinkle with sugar. Seal each jar with metal lid and place in the freezer for up to 3 weeks.
If baking pies fresh, preheat the oven to 400 degrees F. Bake 40 to 45 minutes, or until the crust is golden brown and the filling is bubbly. If baking pies that have been frozen, bring them to room temperature before placing in the oven ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 42701,"Tuna Lobster Roll with Curry Granite 6 ounces sushi quality tuna, thinly sliced Flesh from 2 cooked lobsters, chopped 2 sprigs cilantro 2 tablespoons diced tomatoes 2 tablespoons roasted and chopped mushrooms 1 tablespoon sour cream 2 limes, juiced 2 sprigs mint, chopped 1/2 teaspoon wasabi 1/2 tablespoon sesame oil 2 tablespoons olive oil 2 limes, juiced 2 tablespoons soy sauce Instructions: Gently pound the tuna slices into 2-inch by 6-inch pieces. Place on plastic wrap. Toss the remaining ingredients in a bowl.
Spread about 4 tablespoons of the lobster mixture to the edges of each piece of tuna. Roll tuna like a sushi roll. Slice roll into pieces 2-inch thick. Drizzle with soy vinaigrette. Whisk all ingredients together in a small bowl. In a medium saucepan, toast the curry paste in the olive oil over medium heat for 1 to 3 minutes. Add remaining ingredients. Let simmer for 10 minutes.
Strain into a roasting pan and freeze.
When frozen, scrape granita with a fork to form ice crystals. Serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 42702,"Mulled White Wine 1 tablespoon dark brown sugar 1 large lemon 1/2 cup honey, plus additional to taste 3 whole star anise pods 3 cinnamon sticks 1 teaspoon ground cinnamon 1 teaspoon ground ginger One 750-milliliter bottle dry white wine, such as Chardonnay or Sauvignon Blanc 1 small Anjou or Bosc pear, peeled, cored and diced Instructions: Sprinkle the brown sugar on a plate. Grate the lemon zest evenly over it. Set aside. In a medium pot over medium heat, add the honey, star anise, cinnamon sticks, ground cinnamon and ground ginger. Bring it to a simmer and let it froth and turn light brown, 2 to 3 minutes. Remove the pot from the heat and slowly add the wine. Return the pot to medium heat. Cut the zested lemon into 5 or 6 rounds, then remove and discard any pits. Add the lemon slices and pear to the wine. Remove the pot from the heat and steep like tea for 10 to 12 minutes. Strain through a fine-mesh sieve into a large bowl. Discard the spices but hold onto the lemon slices and pear. Taste. Stir in more honey if it needs a little extra sweetness. Return the lemon slices and pear to the wine. Lightly dip the rims of 4 heat-safe glasses or mugs into the wine, then dip in the lemon sugar. Ladle the wine into the glasses and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]" 42703,"Turkey Burger Sliders 1 1/2 pounds ground turkey 1/3 cup fresh parsley, minced 1/2 teaspoon ground cumin 1/2 teaspoon smoked paprika 2 cloves garlic, minced 2 shallots, minced 1 egg yolk Sea salt Freshly cracked pepper 2 tablespoons olive oil 12 mini burger buns or small soft dinner rolls, warmed in the oven 12 small lettuce leaves 12 slices tomato 1 cup thinly sliced red onions Mayonnaise Mustard Ketchup Instructions: Mix together the turkey, parsley, cumin, paprika, garlic, shallots and egg yolk in a large bowl. Sprinkle with salt and pepper and mix. Divide the turkey mixture into 12 equal portions and, using your hands, shape into 12 small burgers about 3 1/2 inches wide. Heat the oil in a pan and cook the burgers until a thermometer inserted into the center registers 165 degrees F, about 3 minutes per side. Serve the burgers on the mini buns with the lettuce, tomato and onions. Garnish with mayonnaise, mustard and ketchup to your liking. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]" 42704,"Fried Chicken 9 cups brown chicken stock 1 cup pickle brine (can be store-bought pickles and use that brine) 2 1/2 tablespoons salt 1 teaspoon coriander seeds 1 teaspoon fennel seeds 1/2 teaspoon yellow mustard seeds 1 bay leaf 1 orange, quartered 1/2 head garlic, split 1/2 bunch fresh thyme 2 whole chickens, cut into 10 even pieces 1 quart all-purpose flour 1 cup cornmeal 1/2 cup cornstarch 2 tablespoons chicken spice, recipe follows Canola oil, for frying Hot Sauce, for serving, recipe follows Buttermilk Biscuits, for serving, recipe follows Bread and Butter Pickles, for serving, recipe follows 2 tablespoons seafood seasoning, such as Old Bay 4 teaspoons paprika 4 teaspoons kosher salt 2 teaspoons ground celery seeds 2 teaspoons chili powder 2 teaspoons garlic powder 2 teaspoons onion powder 1 teaspoon freshly ground black pepper Grind the seafood seasoning, paprika, salt, celery seeds, chili powder, garlic powder, onion powder and pepper. Mix together. 4 pounds red bell peppers, seeded and chopped 1 pound jalapeno peppers, seeded and chopped 5 fish peppers, stemmed and seeded 4 cloves garlic 4 ounces fresh thyme, leaves picked and finely chopped 1 cup rice wine vinegar 3 tablespoons light brown sugar 2 grams xanthan gum 2 teaspoons ground white pepper 4 limes, zested and juiced Salt 10 ounces cold butter, diced 3 pounds all-purpose flour 1 1/2 ounces sugar 3 tablespoons baking powder 1 tablespoon baking soda 4 tablespoons salt 34 fluid ounces buttermilk, cold 1 cup fresh chopped chives 6 egg yolks Egg wash, for brushing 1 bay leaf 1/2 tablespoon celery seeds Bread and Butter Pickles: 1/2 tablespoon red pepper flakes 2 1/2 pounds Kirby cucumbers, cut crosswise into 1/4-inch rounds (about 4 cups) 1/2 quart thinly sliced Spanish onions 1/2 tablespoon turmeric 2 1/2 cloves garlic 2 whole cloves 1 jalapeno, stems removed and split in half 1/2 cup salt 1/2 quart apple cider vinegar 1/2 quart white distilled vinegar 1 1/2 cups sugar 1 1/2 tablespoons coriander seeds 1 1/2 tablespoons yellow mustard seeds 1/2 tablespoon allspice Instructions: For the brine: Combine the stock, brine, salt, seeds, bay leaf, oranges, garlic and thyme in a large pot and bring up to a high simmer for 15 minutes. Strain and cool the liquid to 40 degrees F and reserve until time to brine the chicken. Add the chicken to the brine, place in the fridge and brine for 12 hours. For the dredge: Combine the flour, cornmeal, cornstarch and Chicken Spice evenly in a large mixing bowl. Dredge the chicken in the seasoned flour mixture and allow a minimum of 30 minutes for the flour to adhere. Re-dredge just before frying. Heat 3 inches canola oil in a deep pot or a deep-fryer over high heat to 350 degrees F. A rule of thumb: If you drop a pinch of flour into the oil and it fries up immediately, you're good to go. Preheat the oven to 200 degrees F and get ready a baking sheet with a rack. Take the chicken out of the dredge, shake off excess flour and fry in batches until golden brown on all sides, about 8 minutes. Transfer to the rack and sprinkle some of the chicken spice over the fried chicken pieces. Hold in the oven for 10 to 15 minutes. Serve the fried chicken on a platter with Hot Sauce, Buttermilk Biscuits and Bread and Butter Pickles on the side. Juice half of the red bell peppers. Pass through a fine mesh strainer and reserve. In a large pot, sweat out the remaining red bell peppers, the jalapenos, fish peppers, garlic and thyme. Add the vinegar, sugar, xanthan gum, white pepper, lime zest and juice. Simmer for 15 minutes. Puree with the juice from the bell peppers and pass through a fine mesh strainer. Season with salt. Preheat the oven to 375 degrees F. Cut the cold butter into the flour and combine with the sugar, baking powder, baking soda and salt. Combine the buttermilk, chives and yolks separately. Pour the wet ingredients over the dry, fold in gently and chill. Roll out the dough to a 1/2-inch-thick sheet. Fold into thirds, turn a quarter of the way around and fold into thirds again. Rest for 10 minutes. Roll out to 1/2 inch thickness again and cut into 1 1/2-inch squares. Brush with egg wash and bake for 8 minutes.
Toss the cucumbers, onions, garlic and jalapenos with the salt and macerate overnight in the fridge. Combine the vinegars, sugar, coriander seeds, mustard seeds, allspice, celery seeds, red pepper flakes, turmeric, cloves and bay leaf in a large pot and bring to a boil. Simmer on low heat for 15 minutes. Strain over the cucumbers. Cover and allow to cool to room temperature. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 42705,"Bombini Doughnuts 1/2 cup heavy whipping cream 8 ounces milk chocolate, chopped
1/2 cup heavy whipping cream 1 vanilla bean, split and scraped
8 ounces white chocolate, chopped
1 pint strawberries (about 8 ounces) 1 teaspoon corn starch
1 tablespoon sugar
Canola oil, for frying 1/2 cup granulated sugar
1 tablespoon ground cinnamon
Flour, for dusting 1 pound store-bought pizza dough, room temperature
Italian colored sprinkles, for garnish
Instructions: For the ganache: In a small saucepan over medium heat, bring the heavy cream to a simmer. Pour the cream over the chocolate and let sit for 1 minute. Stir with a rubber spatula, until the chocolate has completely melted and the ganache is shiny and smooth. Transfer it to a plastic squeeze bottle or pastry bag fitted with a tip and set aside. For the white chocolate sauce: Put the heavy cream, vanilla caviar and split vanilla bean in a small saucepan over medium heat and bring to a simmer. Remove from the heat, cover, and steep for 5 to 10 minutes, breaking up the vanilla with a wooden spoon or spatula. Discard the bean and reheat the cream back to a simmer. Pour the cream over the white chocolate, let sit for 1 minute. Stir with a rubber spatula until the chocolate is melted and the sauce is mixed. Transfer to a squeeze bottle or a pastry bag fitted with a tip and set aside. For the strawberry sauce: Add the berries and corn starch to a blender and puree until smooth. Pour this mixture and the sugar into a small sauce pan, and bring to a boil. Cook, stirring with a whisk, until the sauce thickens, about 4 minutes. Cool completely before placing in a squeeze bottle or pastry bag. For the doughnuts: Fill a Dutch oven halfway with oil and heat to 350 degrees F. In a shallow bowl, combine the sugar and cinnamon. Set aside. Divide the prepared pizza dough into 12 pieces and, using floured hands, roll into balls. In batches, fry the dough until golden brown, 3 to 4 minutes. As soon as they are removed from the oil, toss the fried dough in the cinnamon sugar to coat. Once the bombinis have cooled enough, fill them with whatever filling you like by inserting the nozzle of the squeeze bottle or pastry tip into the bottom of the bombinis. Or dip the bombinis in the sauces and dip into sprinkles. Fill until you can't fill anymore, and enjoy! ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 42706,"Sweet Onion-Lemon Butter Canapes 1 lemon 1/4 pound butter (8 tablespoons), at room temperature 2 teaspoons full-flavored honey 1 rectangular loaf (about 8 by 5 inches) firm dark bread (not sliced) 1 large sweet/mild onion, peeled 3 tablespoons minced dill Pepper Coarse sea salt, preferably fleur de sel Instructions: Scrub lemon. Grate zest. Combine in bowl with butter and honey and whip with wooden spoon until pale and fluffy. Halve lemon and squeeze 1 tablespoon juice. Whip into butter, a teaspoon at a time. With sharp bread knife, slice crust from all sides of the loaf, trimming to make a neat rectangle. Cut lengthwise into slices about 1/4 inch thick (8 long rectangles). Lay 4 slices side by side on each of two cutting boards. Scoop a tablespoon of butter onto each slice. With flexible spatula, spread evenly to edges. Chill. Quarter onion, cutting through \poles.\ Cut lengthwise into thin slices. Arrange 4 slices on each long bread slice to nearly cover, leaving a little space between onions. Sprinkle a stripe of dill down the center of each long slice. Press bread rectangles tightly together to make a single-layer rectangle (about 16 by 7 inches). Cover each with wax paper. Press down with a rolling pin to flatter slightly. Chill until serving time. To serve, grind over pepper and sprinkle with salt. Cut each long slice into 4 sections, cutting between onion for tidiness. Halve each if you like small canapes. Serve at once, so the salt remains crunchy. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 42707,"Holiday Sangria 1 cup sugar 2 cinnamon sticks
1 cup cranberries, fresh or frozen and thawed
2 bottles fruity red wine 1/2 cup orange-flavored liqueur, such as Cointreau
1 Gala apple, cored and thinly sliced, a few slices reserved for garnish 1 slightly under-ripe Bartlett pear, cored and thinly sliced, a few slices reserved for garnish 1 small orange, halved and thinly sliced, a few slices reserved for garnish 1 small orange, halved and thinly sliced, a few slices reserved for garnish
1 tangerine, halved and thinly sliced, a few slices reserved for garnish
1 tangerine, halved and thinly sliced, a few slices reserved for garnish Instructions: Combine the sugar with 1 cup water in small saucepan and bring to a boil over high heat. Cook until the sugar has dissolved, 2 minutes. Remove from the heat, add the cinnamon sticks and let cool to room temperature. Put the cranberries in a bowl and add the simple syrup along with the cinnamon sticks. Cover and refrigerate for at least 2 hours and up to 24 hours. Strain, discarding the cranberries and cinnamon sticks. Combine the wine, liqueur, and the apple, pear, orange and tangerine slices in a container with a tight fitting lid. Sweeten to taste with cranberry-cinnamon syrup. Cover and refrigerate for at least 4 hours and up to 24 hours before serving. Garnish with fruit slices and serve.
","[Rioja, Tempranillo, Garnacha, Pinot Grigio]" 42708,"Peppercorn Roasted Beef Tenderloin 1 whole beef tenderloin, trimmed of all visible fat Kosher salt 2 teaspoons sugar 1/2 cup tri-color peppercorns, crushed with a rolling pin 1 stick butter 2 cloves garlic, crushed Instructions: Preheat the oven to 475 degrees F. Place the tenderloin on a roasting rack. Sprinkle generously with kosher salt and sugar, which will deepen the savory flavors. Press the crushed peppercorns all over the surface of the meat. Insert a meat thermometer and place in the oven until the beef registers 120 to 125 degrees F for medium-rare/rare. Beef will probably cook in 20 to 25 minutes depending on its temp before it goes in the oven. While the meat is roasting, melt the butter with the garlic in a small skillet, and allow the butter to slightly brown. Remove the garlic and discard. Remove the meat when it's done and pour the garlic butter over gently (it should sizzle when it hits the meat). Cover the meat loosely with foil and allow to rest for 10 minutes before slicing. ","[Cabernet Sauvignon, Malbec, Syrah, Tempranillo]" 42709,"Mango Black Bean and Tomato Salad 1 large mango, pitted and flesh diced 2 limes, juiced 1/4 cup olive oil 1/2 teaspoon ground cumin 1 (15-ounce) canned black beans, drained and rinsed 1 cup cooked long-grain rice, cooled 1 cup cherry tomatoes, sliced in half 1/2 small red onion, finely chopped 1/4 cup chopped fresh cilantro leaves 1/2 jalapeno, seeded and finely chopped Pinch kosher salt and freshly ground black pepper Instructions: Add all of the ingredients to a bowl and toss. Cover the bowl and let sit in the refrigerator for 1 hour for the flavors to develop or serve immediately. ","[Chardonnay, Sauvignon Blanc, Vermentino, Tempranillo]" 42710,"Ravioli with Spicy Sage Butter 1 pound ricotta and spinach ravioli 1/4 cup (1/2 stick) unsalted butter, at room temperature 16 fresh sage leaves, chopped 1/2 teaspoon paprika 3/4 teaspoon crushed red pepper flakes 1 1/2 teaspoons kosher salt 1/2 cup grated pecorino romano Instructions: Bring a large pot of salted water to a boil over high heat. Add the ravioli and boil gently, stirring occasionally, for 5 minutes. Drain and place in a serving bowl. In a medium saucepan, melt the butter over medium heat. Add the sage, paprika, and pepper flakes. Cook until the butter sizzles and begins to brown, about 2 minutes. Remove the pan from the heat and stir in the salt. Pour the butter sauce over the pasta and gently toss until coated. Sprinkle with cheese and serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]" 42711,"Black-and-Tan Pork With Spicy Ale Slaw 1 12-ounce bottle pale ale (preferably Bass) 1/2 teaspoon Chinese five-spice powder 1/4 teaspoon cayenne pepper Kosher salt and freshly ground black pepper 3 pounds pork tenderloin 1 teaspoon extra-virgin olive oil 1 small sweet onion, finely chopped 2 cloves garlic, minced 1 12-ounce bottle stout beer (preferably Guinness) 1 cup packed dark brown sugar 1 cup honey 1 teaspoon minced peeled ginger 1/2 teaspoon cornstarch 1/4 cup soy sauce 2 tablespoons honey 1 clove garlic, minced 1/2 teaspoon minced peeled ginger 1/2 head green cabbage, shredded 2 medium bell peppers (red, orange and/or yellow), thinly sliced 2 carrots, cut into matchsticks or shredded 1 large sweet onion, quartered and thinly sliced Instructions: Prepare the pork: Combine the ale, five-spice powder, cayenne and salt and black pepper to taste in a large resealable plastic bag. Reserve 1/4 cup marinade for the slaw. Add the pork to the bag and mix well. Refrigerate 2 to 6 hours. Make the glaze: Heat the olive oil in a saucepan over medium heat. Add the onion and garlic and cook until golden, about 2 minutes. Add 1 tablespoon each stout and brown sugar and cook 4 minutes. Add all but 2 tablespoons of the remaining stout, the honey, the remaining 3/4 cup plus 3 tablespoons brown sugar and the ginger. Bring to a boil over medium-high heat, stirring, then lower the heat to medium and simmer until reduced by half, 15 to 20 minutes. Whisk the remaining 2 tablespoons stout and the cornstarch in a bowl; slowly stir into the glaze and boil 2 minutes. Remove from the heat and let cool. Preheat the oven to 375 degrees F. Remove the pork from the marinade and transfer to a baking dish. Bake until a thermometer inserted into the center registers 160 degrees F, 35 to 45 minutes. Transfer to a cutting board and let rest 5 minutes. Meanwhile, make the slaw: Whisk the soy sauce, honey, garlic and ginger in a large bowl. Whisk in the reserved 1/4 cup marinade. Add the cabbage, bell peppers, carrots and onion and toss. Refrigerate until ready to serve, at least 30 minutes. Slice the pork and serve with the slaw. Drizzle both the pork and slaw with the glaze. ","[Chardonnay, Pinot Grigio, Riesling, Gavi]" 42712,"Garlicky Shrimp and Herb Noodle Salad 3 ounce package mung bean noodles* 1 tablespoon vegetable oil 1 pound medium shrimp, peeled, deveined Kosher salt 7 medium cloves garlic, finely minced 1 cucumber, peeled, seeded and sliced into thin strips 1 carrot, sliced into thin strips (about 1/2 cup) 1 red jalapeno, very thinly sliced or minced (with seeds if you like it hot) 1/2 cup mixed roughly chopped mint, cilantro, and basil 3 tablespoons nam pla or fish sauce* 2 tablespoons fresh lime juice, plus 1 limes cut in wedges for serving 1 teaspoon sugar 2 to 3 scallions, both white and green, very thinly sliced Instructions:

1. Bring about 4 cups water to a boil. Put the noodles in a large bowl, pour the boiling water over and let them soak until soft, 4 to 5 minutes. Drain in a colander and rinse in very cold water to cool. Shake off excess liquid so noodle are very dry. Cut the noodles with scissors into manageable lengths, about 4 inches. Transfer to a large bowl.
2. Pat the shrimp very dry. Heat a large skillet over medium-high heat. Add the vegetable oil and when it shimmers, add the shrimp, season with salt and cook turning once until pink and but not cooked through, 1-2 minutes. Add the garlic and cook stirring until the shrimp are coated, about 1 minute. Add the shrimp and garlic to the noodles along with the cucumber, carrot, jalapeno, herbs, lime juice, fish sauce and sugar and toss. (If the noodles clump, add up to 1/4 cup water to make mixing easier.) Season with salt or fish sauce to taste. Transfer to a serving platter. Transfer salad to a large platter and scatter the scallions on top. Serve at room temperature. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 42713,"Spam Fried Rice 2 tablespoons salted butter 2 tablespoons olive oil
   One 12-ounce can Spam, diced
   1 orange bell pepper, diced
   1 red bell pepper, diced
   4 scallions, sliced, whites and greens separated
   2 cloves garlic, minced
   1 tablespoon minced ginger
   3 cups leftover rice
   One 8-ounce can pineapple chunks, drained
   1 cup frozen peas, thawed
   1/4 cup low-sodium soy sauce
   2 tablespoons honey
   1 lime, juiced
   2 tablespoons sesame seeds
   1/2 cup mayonnaise 2 tablespoons BBQ sauce
   Dash sesame oil
   Asian cl sauce, to taste
   Instructions: Heat the butter and oil in a large skillet over medium heat. When the butter has melted and the oil is hot, add the Spam and bell peppers. Cook until the Spam becomes crispy, about 5 minutes. Add the whites of the scallions, garlic, ginger and rice. Stir together and cook until the rice begins to crisp and brown, 3 to 4 minutes. Add the pineapple, peas, soy, honey and lime juice. Stir together and continue to cook until everything comes together, another minute. Add to a platter and sprinkle over the sesame seeds and reserved scallion greens. For the spicy BBQ aioli: Quickly mix together the mayonnaise, BBQ sauce, sesame oil and Asian cl sauce. Drizzle over the fried rice before digging in. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 42714,"Baked Fresh Ham with Apple-Cranberry Sauce 5 to 6-pound fresh ham Extra-virgin olive oil Kosher salt and freshly ground black pepper 6 apples, split in 1/2 2 cups cranberries, (if not fresh, frozen is fine) 1 cinnamon stick 1 bay leaf 1 tablespoon pickling spice 1 tablespoon black mustard seeds 2 tablespoons sugar 1 (1-inch) piece ginger 1 1/2 cups apple juice 1/2 cup apple cider vinegar Instructions: Preheat oven to 300 degrees F. Score fat and put ham, fat side up, in a roasting pan. Rub with extra-virgin olive oil and season with plenty of salt and pepper all over. Cover loosely with foil and roast for 2 hours. Remove foil and roast for final hour uncovered. In a large saucepan add all the sauce ingredients and simmer for 25 minutes until apples are almost falling apart and the sauce is fragrant. Remove cinnamon stick, bay leaf, and ginger then puree in a blender until completely smooth. Serve with baked fresh ham. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 42715,"Pineapple Pound Cake Cooking spray 1 (8-ounce) can pineapple slices- drained, juice reserved 1 (16-ounce) box pound cake mix 2 eggs 1 (6-ounce) can pineapple juice 1/4 cup water 1/2 cup brown sugar 2 tablespoons butter Instructions: Preheat oven to 350 degrees F. Spray a 9 by 5-inch loaf pan with cooking spray and set aside. Remove 3 pineapple slices from the can and reserve the juice and set aside. Chop remaining pineapple slices into small pieces and set aside. In a large bowl combine the cake mix, eggs, and 1 can of pineapple juice. Blend with an electric mixer on low speed for 30 seconds. Scrape down the sides of the bowl and beat for 3 minutes on medium speed. Stir in the chopped pineapple and combine well. Pour into the prepared loaf pan. Bake in the preheated oven until a toothpick, inserted into the center of the cake, comes out clean, about 45 to 50 minutes. Remove and cool completely. In a small pot over medium heat combine the reserved pineapple juice and 1/4 cup of water. Add the brown sugar and butter and bring to a simmer. Add the remaining 3 pineapple rings and saute for 4 minutes or until the sauce thickens slightly. Remove from the heat. Reserve. To serve, remove the pound cake from the pan and transfer it to a serving plate. Arrange pineapple rings on top and secure with toothpicks, if necessary. Pour the sauce over the cake and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 42716,"Red Coleslaw With Grapes 2 tablespoons apple cider vinegar 1 tablespoon dijon mustard 2 teaspoons sugar Kosher salt and freshly ground pepper 1/4 cup extra-virgin olive oil 1 small or 1/2 large head red cabbage, finely shredded 1/3 cup chopped fresh parsley 6 scallions, chopped 2 cups seedless red grapes, chopped Instructions: Make the dressing: Whisk the vinegar, mustard, sugar, 1 teaspoon salt and 1/2 teaspoon pepper in a large bowl. Gradually whisk in the olive oil until well blended. Add the cabbage, parsley, scallions and grapes to the bowl and toss to coat with the dressing. Cover and refrigerate 1 to 4 hours before serving. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 42717,"Panzerotti di Ricotta e Mozzarella 1/4 ounce yeast (2 1/4 teaspoons) 4 cups/950 ml all-purpose flour 1 teaspoon/5g salt 3/4 cups/170 ml white wine 2 tablespoons/28 ml extra-virgin olive oil, plus more for frying 1 pound/450 g ricotta cheese 1 cup grated pecorino cheese 1 large ball mozzarella cheese, diced Instructions: For the dough: Break up the yeast in 2 cups lukewarm water and let dissolve completely. Pour the flour and salt onto a smooth work surface and create a well in the middle. Pour the water and yeast mixture into the well, a little at a time, and then mix by drawing some of the flour from the inner edge of the well into the water until all the flour has been drawn in. Once the yeast mixture has been incorporated, work in the wine and oil until you can create a ball of dough. Knead by rolling the dough back and forth, stretching it out with one hand and rolling it back with the other until smooth and almost spongy, about 5 minutes. Cover with a damp dishtowel and leave at room temperature 1 hour (the dough will double in size). Now you're ready to roll it out and make the panzerotti. For the filling: Meanwhile, thoroughly combine the ricotta, pecorino and mozzarella in a mixing bowl. For assembling: Roll the dough out flat or run through a pasta machine to create 2 long, 3-inch-wide sheets. Lay 1 sheet of dough on a floured work surface and place small dollops of cheese filling 3 inches apart. Lay the second sheet of dough on top and pinch the dough in between the cheeses. Cut out the individual pockets using a knife. Fry in olive oil, and then let cool before serving. ","[Chardonnay, Pinot Grigio, Vermentino, Sauvignon Blanc]

" 42718,"Braised Cabbage Stuffed with Pork 1 large onion, cut into chunks 1 large or 2 small carrots, peeled and cut into chunks 2 ribs celery, cut into chunks 3 garlic cloves, smashed Extra-virgin olive oil 1/4 pound pancetta, cut into 1/4-inch dice 1 cup white wine 1(28-ounce) can Italian plum tomatoes, passed through the food mill 2 cups chicken stock 2 bay leaves 1 bundle thyme Kosher salt 1/4 cup red wine vinegar 1 large head savoy cabbage, leaves removed and tough bottom ribs discarded Extra-virgin olive oil 1 large onion, cut into 1/4-inch dice Kosher salt 3 garlic cloves, smashed and finely chopped 1/2 pound ground pork 1/2 pound spicy Italian pork sausage, casings removed 3 chicken livers, finely chopped, optional 1/2 to 3/4 cup bread crumbs 1/2 cup grated Parmesan, plus more for garnish 1 egg 2 sprigs fresh rosemary, leaves finely chopped Pinch crushed red pepper flakes 1/2 to 1 cup chicken stock or water Instructions: To make the sauce: Puree the onions, carrots, celery and garlic to a coarse paste in a food processor. Coat a large wide pan with olive oil and heat over medium heat. Add the pancetta and cook until it's brown and crispy. Add the pureed veggies and cook them until they become very soft and aromatic and are starting to turn brown, about 8 to 10 minutes. Stir in the white wine and let it reduce by half. Add the tomatoes, chicken stock, bay leaves, and thyme bundle and season with salt, to taste. Bring to a boil, then reduce heat and simmer for 15 minutes. Reserve. To prep the cabbage: Add the vinegar to large pot of well-salted water and bring it to a boil over medium heat. Set up a bowl of well-salted iced water. Add the cabbage to the boiling water and cook for 3 to 4 minutes, then immediately plunge it into the bowl of iced water. When the leaves are cool, remove them from the water and pat them dry. Reserve. Coat a large saute pan with olive oil and put over medium heat. Add the onions and season with salt, to taste. Cook the onions until they are translucent and very aromatic, about 6 to 7 minutes. Add the garlic and cook for another 2 to 3 minutes. Turn off the heat and let cool. In a large bowl combine the ground pork, pork sausage, chicken livers, if using, bread crumbs, Parmesan, egg, rosemary and crushed red pepper flakes. Season with salt, to taste. Add the chicken stock and mix well to combine. Stir in the cooked onions and garlic. Make a tester patty, cook it and eat it. It should taste really good, if it doesn't, adjust the seasoning. Lay each cabbage leaf on a flat work surface. Spoon a generous 1/4 cup of filling into each leaf. Fold the outside edges in and roll the leaf around the stuffing. Arrange each roll with the seam side down so that the roll will hold itself shut. Add the cabbage rolls to the sauce. Cover and simmer over low heat for 15 minutes. Uncover and simmer until the sauce has reduced to a thick, sauce-like consistency, about15 to 20 minutes. Taste and adjust seasoning, if necessary. Transfer the cabbage rolls to a serving platter and lightly cover with the sauce. Sprinkle with Parmesan and serve. MMMMMM...cabbage! ","[Chardonnay, Pinot Grigio, Barbera, Tempranillo]" 42719,"Ham and Broccoli Quiche 1 Pillsbury? refrigerated pie crust (from 15-oz .box), softened as directed on box 1 1/2 cups cubed cooked ham 1 1/2 cups shredded Swiss cheese (6 oz.) 1 cup Green Giant? Select frozen broccoli florets (from 14-oz. box), thawed, well drained* 4 eggs 1 cup milk 1/2 teaspoon salt 1/2 teaspoon dry ground mustard 1/2 teaspoon pepper Instructions: Heat oven to 375 degrees F. High Altitude (3500-6500 ft): Heat oven to 375 degrees F. Make pie crust as directed on box for one-crust filled pie using 9-inch glass pie pan. Layer ham, cheese and thawed broccoli in pie crust-lined pan. In medium bowl, beat all remaining ingredients until well blended. Pour over broccoli. Bake 35 to 45 minutes or until knife inserted in center comes out clean. High Altitude: Bake at 45 to 55 minutes; during last 15 minutes of baking, cover edge of crust with strips of foil to prevent excessive browning. Let stand 5 minutes before serving. Cut into wedges. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 42720,"Littlenecks, Roasted Corn, Chorizo and Tomatoes over Spaghetti 3 tablespoons olive oil, or as needed 1/2 cup chorizo, mild or hot, grilled and cut into bite-size pieces 1 tablespoon garlic, minced 1 tablespoon minced shallots 20 littleneck clams, scrubbed and dried 2 to 3 large leaves fresh basil, chopped or chiffonade (small strips), plus more for garnish
Pinch red pepper flakes 1/2 cup clam broth 1/4 cup dry white wine 1/2 package spaghetti 2 tablespoons unsalted butter 15 grape or cherry tomatoes, cut in half 2 ears corn, grilled and then shucked and cut off the cob Kosher salt and freshly ground black pepper Instructions: Have a pot of boiling salted water ready for cooking the spaghetti. Heat the oil in a large saute pan over medium heat, and then add the chorizo, garlic, shallots, clams, basil and red pepper flakes, being careful to brown but not burn the garlic. Add the clam broth and wine and cover. At this point you can drop the spaghetti and cook until al dente, 6 to 9 minutes. Drain and set aside, keeping a small amount of the cooking water in case you need a little for your sauce. When the clams are all open, add the butter, tomatoes, corn and some salt and black pepper and simmer for another minute. Turn off the heat and cover for another minute. Add the pasta and a small amount of hot pasta water if needed and toss. Add some fresh basil to garnish and serve immediately. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 42721,"Herbes de Provence Red Potato Oven Fries 2 to 2 1/2 pounds red potatoes, washed 3 tablespoons extra-virgin olive oil, enough to coat 2 tablespoons Herbes de Provence or dried parsley, sage, rosemary, thyme, combined 1 tablespoon grill seasoning (recommended: McCormick Montreal Seasoning) or 1 teaspoon each salt and pepper Instructions: Preheat oven to 450 degrees F. Line a cookie sheet with foil, for easy clean up. Cut potatoes into wedges and drop onto cookie sheet. Coat potatoes in oil. Season with dried spices and grill seasoning or salt and pepper. Roast, turning once, 25 minutes. ","[Syrah, Zinfandel, Tempranillo, Garnacha]" 42722,"Smoked Trout, Vodka Creme Fraiche and Crispy Potatoes 1 1/2 pounds baby creamer potatoes in assorted colors Extra-virgin olive oil Kosher salt Canola oil, for deep frying 1 cup creme fraiche 2 tablespoons vodka 8 to 10 ounces smoked trout, bones removed 1 shallot, thinly sliced 1/2 cup all-purpose flour Olive oil, for shallow frying Radish sprouts Chopped fresh chives Fleur de sel Extra-virgin olive oil, for drizzling Instructions: Cook the potatoes: Preheat the oven to 350 degrees F. Place the potatoes in a roasting pan and drizzle with olive oil. Season with salt and stir to evenly coat the potatoes. Roast for 30 to 35 minutes, until the potatoes are soft. Remove from the oven and allow to cool slightly. While the potatoes are still warm, gently press down on each one with the back of a pan or the side of a knife so it flattens to about 3/4 inch but stays intact (it's okay if the edges crack a bit, as they will get extra crisp when fried). Heat about 4 inches of canola oil in a heavy pot over medium heat. Once the oil reaches 350 degrees F, fry the crushed potatoes, in batches, for 5 to 6 minutes, until they become golden and crunchy. Drain on paper towels and season with salt. Make the vodka creme fraiche: Combine the creme fraiche and vodka in a mixing bowl and whisk vigorously to whip and combine. Season lightly with salt. Refrigerate until ready to use. Prepare the toppings: Carefully flake the trout fillets into small bite-size pieces. Fry the shallots: Separate the shallot slices into rings. Lightly dredge the rings in the flour. In a saute pan, heat 1/2 inch of olive oil to 350 degrees F. Fry the shallots for 2 to 3 minutes, until golden brown. Drain on paper towels and immediately season with kosher salt. To assemble, place a small dollop of vodka creme fraiche on each piece of potato and top it with a piece of trout. Garnish with the radish sprouts, chives and fried shallots. Season with fleur de sel and drizzle with a little extra-virgin olive oil. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]

" 42723,"Blue Cheese Dip with Michigan Dried Tart Cherries 1 clove garlic, crushed 3 tablespoons minced chives or onions 1/4 cup finely minced parsley 2 tablespoons lemon juice 1/2 cup sour cream 1 cup mayonnaise 1/2 cup crumbled blue cheese Salt and pepper 1/2 cup chopped Michigan Dried Cherries Serve with red and yellow peppers, endive, celery, zucchini and blanched sugar snap peas and broccoli. Instructions: In a medium bowl, combine all ingredients but cherries, stir to mix well. Cover and chill to blend flavors, 3 hours or longer. Just before serving blend in cherries. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 42724,"Crouton Salad 1/2 (8-ounces) loaf rosemary bread, cut into 1/2-inch cubes* see Cook's Note Olive oil, for drizzling 3 cups packed arugula 1/3 cup toasted pine nuts 1/4 cup Citrus-Herb Sauce, see Roasted Citrus-Herb Game Hen recipe Salt and freshly ground black pepper Instructions: Preheat the oven to 350 degrees F. Place the bread on a baking sheet, drizzle with olive oil and bake for 12 to 15 minutes until toasted. Set aside to cool. In a medium salad bowl, mix together the cooled croutons, arugula, and pine nuts. Add the Citrus-Herb Sauce. Toss well until all ingredients are coated. Season with salt and pepper, to taste. Serve immediately. Cook's Note: You can also use olive bread or any plain rustic loaf in place of the rosemary bread. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 42725,"Sweet Potato Oven Fries with Avocado Dip 2 large sweet potatoes, peeled or unpeeled, cut into 4-inch long and 1/4 to 1/2-inch thick fries 2 tablespoons olive oil, or more as needed 1 teaspoon paprika 1/2 teaspoon chili powder 1/2 teaspoon ground coriander Coarse ground rock salt and freshly ground black pepper, to taste Avocado Dip, recipe follows 1 avocado, see Cook's Note 1/3 cup mayonnaise 1/3 cup cream cheese 1 jalapeno, seeded and chopped. 2 scallions, white and light green part only, chopped 1 lime, juiced Salt and freshly ground black pepper Instructions: Preheat your oven to 450 degrees F. Line a baking sheet with aluminum foil and set aside. Place the sweet potatoes in a large bowl and toss with olive oil until the sweet potatoes are coated. Add the paprika, chili powder, coriander, salt, and pepper; toss to distribute evenly. Arrange the coated fries in a single layer on the prepared pan. Bake for 20 minutes on the lower rack until the sweet potatoes soften. Transfer the pan to the upper rack of the oven and bake 10 minutes longer, until fries are crispy. Serve with Avocado Dip. Place the avocado, mayonnaise, cream cheese, jalapeno, scallions, and lime juice into a blender or small food processor. Blend for 1 minute or until you have a smooth paste. Season with salt and pepper, to taste. Serve as a dip for the Sweet Potato Oven Fries.

• Cook's Note: We find that Hass avocados make the smoothest and best tasting Avocado dip. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 42726,"Pemaquid Oysters with Sauerkraut and Caviar 10 large oysters (such as Pemaquid or Malpeques) shucked, reserve shells 1/4 cup sauerkraut (not canned), reserve 2 tablespoons juice Squirt lemon juice 1/2 cup heavy cream 2 tablespoons butter 1 tablespoon chopped chives 1 tablespoon chopped dill 1 to 2 ounces black caviar, American or osetra Instructions: Put the oysters and their juice into a small non-reactive saute pan. Cook over moderate heat for just a minute or until the edges of the oysters curl very slightly. Lift the oysters out of the pan with a slotted spoon and set aside, keeping warm. Increase the heat and reduce the oyster juice, adding the sauerkraut juice plus a squirt of lemon juice. When reduced by about 1/3 add the cream and butter. Continue to reduce adding the sauerkraut until the sauce is fairly thick. Return the oysters and whatever liquid they have given off to the pan just to reheat. Add chives and dill. Spoon back 1 oyster and a little sauce into each warmed oyster shell. Top with a tiny bit of caviar. ","[Chardonnay, Sauvignon Blanc, Riesling, Champagne]" 42727,"Italian Wedding Soup 1 pound ground turkey 1/4 cup part-skim ricotta cheese 1/4 cup pesto 1/4 cup grated parmesan cheese, plus more for topping Kosher salt and freshly ground pepper 2 tablespoons extra-virgin olive oil, plus more for drizzling 1 onion, chopped 2 cloves garlic, minced 1 teaspoon dried Italian seasoning 4 cups low-sodium chicken broth 1 head escarole (about 1 pound), tough outer leaves removed, roughly chopped 4 ounces ditalini pasta (about 3/4 cup) Chopped fresh parsley, for topping Instructions: Preheat the broiler. Line a rimmed baking sheet with foil. Combine the ground turkey, ricotta, pesto, parmesan, 1/2 teaspoon salt and a few grinds of pepper in a large bowl. Mix with your hands until just combined. Form into 24 small meatballs (about 1 tablespoon each); transfer to the prepared baking sheet. Broil until lightly browned, 5 to 7 minutes. Meanwhile, heat the olive oil in a medium Dutch oven or pot over medium-high heat. Add the onion, garlic, Italian seasoning and 1/2 teaspoon salt. Cook, stirring, until the onion is softened, about 3 minutes. Stir in the chicken broth, 2 cups water, the escarole and ditalini. Cover and bring to a boil, then partially uncover and reduce the heat to maintain a gentle simmer. Cook until the pasta is al dente, about 10 minutes. Add the meatballs and simmer, uncovered, until warmed through, about 3 minutes. Season with salt and pepper. Drizzle each serving with olive oil and sprinkle with parmesan and parsley. ","[Barolo, Barbaresco, Chianti, Valpolicella]" 42728,"Capellini with Tomatoes and Basil Kosher salt 1/2 cup good olive oil, plus extra for the pot 2 tablespoons minced garlic (6 cloves) 4 pints small cherry tomatoes or grape tomoatoes
18 large basil leaves, julienned 2 tablespoons chopped fresh curly parsley
2 teaspoons chopped fresh thyme leaves 1 teaspoon freshly ground black pepper 1/2 teaspoon crushed red pepper flakes 3/4 pound dried capellini or angel hair pasta 1 1/2 cups freshly grated Parmesan cheese Extra chopped basil and grated Parmesan, for serving Instructions: Bring a large pot of water to a boil and add 2 tablespoons of salt and a splash of oil to the pot. Meanwhile, heat the 1/2 cup of olive oil in a large (12-inch) saute pan. Add the garlic to the oil and cook over medium heat for 30 seconds. Add the tomatoes, basil, parsley, thyme, 2 teaspoons salt, the pepper, and red pepper flakes. Reduce the heat to medium-low and cook for 5 to 7 minutes, tossing occasionally, until the tomatoes begin to soften but don't break up. While the tomatoes are cooking, add the capellini to the pot of boiling water and cook for 2 minutes, or according to the directions on the package. Drain the pasta, reserving some of the pasta water. Place the pasta in a large serving bowl, add the tomatoes and Parmesan and toss well. Add some of the pasta water if the pasta seems too dry. Serve large bowls of pasta with extra basil sprinkled on top and a big bowl of extra Parmesan on the side. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 42729,"Creamy Spring Peas With Pancetta 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 4 ounces pancetta, chopped 2 tablespoons all-purpose flour 1 1/2 cups low-sodium chicken broth 1/2 cup heavy cream Juice of 1 lemon Freshly ground pepper 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. Cook the pancetta in a large skillet over medium heat until crisp, 8 to 10 minutes. Transfer to a paper towel-lined plate with a slotted spoon. Add the flour to the drippings in the skillet and cook, whisking, until toasted, about 1 minute. Whisk in the chicken broth and cream and cook until reduced by one-third, about 6 minutes. Drain the peas, shaking off the excess water, then add to the skillet (if using frozen peas, add them here). Cook, stirring, until heated through, 3 to 5 minutes. Stir in the lemon juice and season with salt and pepper. Transfer to a serving bowl and top with the pancetta. Photograph courtesy Anna Williams ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 42730,"Sunny's Hot Chocolate Hazelnut Mudslide 1 cup whole milk 1 cup hazelnut-flavored liquid creamer
8 ounces milk chocolate morsels
1 teaspoon cinnamon sugar
2 ounces whiskey, such as Woodford Reserve
Chocolate syrup or hot fudge topping, for garnish Crushed chocolate sandwich cookies, for garnish Whipped cream, for topping Finely chopped toasted hazelnuts, for sprinkling Instructions: Add the milk and creamer to a medium pot and heat over medium-low heat until warm. Add the chocolate morsels and cinnamon sugar and whisk to melt the chocolate. When everything is blended and warm, add the whiskey and remove from the heat. Moisten the rim of 2 mugs with chocolate syrup or hot fudge and coat with the crushed cookies. Drizzle more syrup or fudge inside the mug and add the hot chocolate. Top with whipped cream and a sprinkle of hazelnuts. ","[Bordeaux, Merlot, Cabernet Sauvignon, Pinot Noir]" 42731,"No-Bake Cake Pops 12 Hawaiian sweet rolls, plus 2 to 3 extra for desired consistency 1 stick unsalted butter, softened
1 8-ounce package cream cheese, softened
1 1/2 cups confectioners' sugar
1 cup canned grated coconut in extra heavy syrup (such as Conchita brand) 1/4 teaspoon salt 1/2 teaspoon coconut extract
1/4 teaspoon almond extract 2 11 1/2-ounce bags white chocolate chips
Gel food coloring (optional) Instructions: In a food processor or blender, pulse 12 rolls until a fine consistency. Make the frosting: In a separate bowl, beat the softened butter and cream cheese with a mixer for 2 minutes, or until creamy. Add the confectioners' sugar and beat until combined. Then, add the grated coconut to the frosting. Lastly, add in the salt, coconut extract and almond extract.
Mix the pulsed rolls and frosting together until combined. (You may have to blend 2 to 3 extra rolls and add them in to get your desired consistency.) Roll the mixture into small balls and place in the freezer for 15 minutes.
Melt the white chocolate chips, then stir in some food coloring if you want. Dip cake pop sticks in the white chocolate and insert a stick into each cake ball. Freeze for 20 minutes, or until hardened. Remelt the white chocolate and fully dip the cake pops. Return to the freezer until set, about 20 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 42732,"Orange Gelatine Monster 2 envelopes gelatin 1 quart fresh orange juice, divided into 1/2 cup, 11/2 cups and 2 cups 3/4 cup sugar 1/2 teaspoon vanilla extract 1 cup blackberries 3 cups vegetable oil 1 bunch bean thread noodles Instructions: In a large bowl, soften the gelatin by stirring it into 1/2 cup of the orange juice. Set aside. In a small saucepan, boil 11/2 cups of the juice and the sugar until the sugar is dissolved. Pour the juice over the gelatin and stir to dissolve. Mix in the remaining 2 cups of juice. Let cool completely. Pour into a 4 1/2cup mold or 4 individual serving glasses. Drop blackberries into the gelatin. Chill for 4 hours until set. Pour enough oil into a saucepan to come up the side of the pan 2 inches. Heat the oil to 350 degrees. Drop the noodles into the oil for 10 seconds. Drain the noodles. Top gelatin with the noodles. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 42733,"Pot Roast with Roasted Vegetables 1 (4-pound) beef chuck roast Kosher salt and freshly ground black pepper 2 tablespoons all-purpose flour 3 tablespoons vegetable oil 1 large onion, sliced 2 carrots, peeled, thinly sliced 2 ribs celery, thinly sliced 5 cloves garlic, crushed 1 (15-ounce) can chopped tomatoes, in juice 1/2 cup red wine 2 cups beef broth, homemade, or low-sodium, low-fat 3 sprigs fresh thyme, or 1 teaspoon dried 2 bay leaves 1/3 cup coarsely chopped fresh flat-leaf parsley (optional) 1 tablespoon red wine vinegar 5 carrots, peeled, cut into thirds 3 medium turnips, peeled and cut into six wedges 2 medium red onions, peeled, cut into six wedges 2 medium parsnips, peeled, cut into thirds About 5 tablespoons olive oil 1 tablespoon chopped fresh thyme leaves Kosher salt and freshly ground black pepper Instructions: 1.Preheat oven to 350 degrees F. 2. For roast: Heat a large Dutch oven, with a lid, over medium-high heat. Season meat generously with salt and pepper, and sprinkle lightly with flour. Add oil to pot, add meat, and sear on both sides until brown, about 10 minutes. Transfer meat to a plate. Pour all but about 2 tablespoons of oil from pan. 3. Add onion, carrots, celery, and garlic to pan, and cook until vegetables are tender, about 8 minutes. Add tomatoes and cook until liquid has thickened, about 5 minutes more. Add wine, and scrape up browned bits from bottom of pot using a wooden spoon. Add broth, thyme, and bay leaves; bring to a boil. Return roast to pot, cover, and cook until roast is tender, about 1 1/2 hours. Remove lid and continue to cook, uncovered until very tender about 1 hour more. 4. For Vegetables: place carrots, turnips, onions, and parsnips on a baking sheet and toss with olive oil, thyme, 2 teaspoons salt, and pepper to taste. Roast on a shelf under pot roast for final hour, stirring occasionally, until tender. 5. Transfer roast to a plate and cover loosely with foil. Skim fat off surface of liquid and discard. Bring sauce to a boil over medium-high heat, and cook until thickened. Stir in parsley, vinegar, and salt and pepper, to taste. Keep roast warm in sauce until ready to slice. 6. Slice pot roast and arrange on a platter with vegetables. Pour some of sauce on top and serve remainder alongside. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Syrah]" 42734,"Potato Pancakes with Caviar 4 large baking potatoes (2 pounds) 2 extra-large eggs, lightly beaten 6 tablespoons flour 2 1/2 teaspoons kosher salt 1/2 teaspoon freshly ground black pepper 6 tablespoons clarified butter (see note) 1/2 cup creme fraiche or sour cream 100 grams good caviar or salmon roe (less than 4 ounces) Instructions: Peel the potatoes and grate them lengthwise. Place them in a colander or kitchen towel and squeeze out as much liquid as possible. Combine the potatoes in a bowl with the egg, flour, salt, and pepper. Mix well. Melt 2 tablespoons of clarified butter in a skillet. Drop a heaping tablespoon of the potato mixture into the sizzling butter. Flatten with a spatula and cook for 2 minutes. Turn, flatten again, and cook for another 2 minutes, until crisp on the outside and golden brown. Serve the pancakes hot from the skillet with a dollop of creme fraiche and a teaspoon of caviar. Note: To make 6 tablespoons of clarified butter, slowly melt 8 tablespoons of butter in a small saucepan. Set it aside until the milk solids settle. Spoon off any solids that rise to the top and then carefully pour off the golden liquid, leaving the milky part in the bottom of the pan. Clarified butter has a higher burning temperature than melted butter. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 42735,"Stracciatella with Chicken and Barley 2 tablespoons extra-virgin olive oil 2 leeks (white and light green parts), thickly sliced 3 carrots, chopped 8 cups low-sodium chicken broth 1 pound skinless, boneless chicken thighs, trimmed and cut into thirds 1/2 cup pearl barley 1 head escarole, trimmed and roughly chopped (about 6 cups) 3 large eggs 1/2 cup grated Parmesan cheese Kosher salt and freshly ground pepper Juice of 1/2 lemon 1/4 cup chopped fresh parsley Instructions: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the leeks and carrots and cook until just beginning to soften, 1 to 2 minutes. Add the chicken broth, chicken thighs and barley. Cover the pot, increase the heat to high and bring to a rapid simmer. Uncover, reduce the heat to medium and simmer until the chicken is cooked through, about 16 minutes. Remove the chicken to a bowl. Add the escarole to the pot. Shred the chicken with two forks and return to the pot. Simmer until the barley is tender, about 12 more minutes. Whisk the eggs in a medium bowl. Whisk in the Parmesan, 1/4 teaspoon salt and a few grinds of pepper. Stir the soup slowly in a clockwise direction and slowly drizzle in the egg mixture. Once you\u2019ve added all the egg, remove the soup from the heat; season with salt and pepper. Stir in the lemon juice and parsley. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 42736,"cl Braised Lamb Tacos 3 dried ancho chiles, halved, stems removed 2 dried chiles de arbol, halved, stems removed 2 cups boiling water 2 tablespoons cider vinegar 1 teaspoon cumin seeds 1 teaspoon oregano Kosher salt and cracked black pepper 2 bone-in lamb shanks (about 3 1/2 pounds) 4 cups chicken stock 1/3 cup lime juice 1/3 cup sugar 1/3 cup red wine vinegar 2 chiles, seeded and cut into rings 3/4 cup fresh cilantro leaves, coarsely chopped 1 teaspoon ground cumin 1 teaspoon kosher salt 4 to 6 tomatillos, husked and coarsely chopped 2 cloves garlic, smashed and quartered 1 ripe avocado, halved, pitted, peeled and diced 1/2 medium onion, coarsely chopped (about 1/2 cup) 1/2 jalapeno, coarsely chopped with seeds Juice of 1 lime 12 white corn tortillas 1/2 cup fresh cilantro leaves, chopped 4 medium radishes, thinly sliced 1/2 cup queso fresco, crumbled (1 1/2 ounces) Lime wedges, for serving Instructions: For the braised lamb: Heat a medium skillet over medium-high heat. Toast the chiles skin-side up until fragrant and beginning to darken, 30 seconds to 1 minute. Transfer to a bowl and pour enough boiling water to cover and soak until softened, about 15 minutes. Strain, reserving the water. Transfer the chiles to a blender or food processor along with 1/2 cup of the reserved steeping water, the cider vinegar, cumin, oregano and garlic. Process until a smooth paste forms. Sprinkle with salt and black pepper. Place the lamb in a Dutch oven and slather the cl paste over the shanks. Add the chicken stock. Bring the liquid to a boil, and then reduce to a simmer, cover with the lid and braise until the lamb is tender, about 2 hours 30 minutes. For the pickled peppers: Meanwhile, bring the lime juice, sugar and vinegar to a simmer in a small saucepan over medium-high heat, stirring occasionally until the sugar dissolves, about 2 minutes. Put the chiles in a separate bowl and pour the vinegar mixture over. Let cool for about 20 minutes. Discard the liquid before using. For the guacamole: Combine the cilantro, cumin, salt, tomatillos, garlic, avocado, onions, jalapenos and lime juice in a food processor or blender and pulse until combined and still somewhat chunky. For assembly: When cool enough to handle, remove the lamb from the braising liquid and shred. Once the lamb is removed, bring the braising liquid back to a boil and cook until it reduces to about 2 cups of liquid, 10 to 12 minutes. Return the shredded lamb back to the braising liquid in the Dutch oven. Toast the tortillas, if desired, over an open flame just until slightly charred. Fill each tortilla with some of the shredded lamb, guacamole, cilantro, radishes and pickled peppers and top with queso fresco. Repeat until all the tacos are assembled. Serve with lime wedges. ","[Cabernet Sauvignon, Malbec, Syrah, Tempranillo]" 42737,"Conch Salad 8 conch 2 tablespoons chopped onion 2 tablespoons chopped green pepper 2 tablespoons chopped celery 1 tablespoons fresh lime juice 2 tablespoons chopped sweet gherkin pickles
1/2 cup vinaigrette dressing
1/2 tablespoon freshly ground black pepper, plus more for seasoning 1/2 tablespoon kosher salt, plus more for seasoning
1 tablespoon chopped fresh parsley Lettuce leaves, for serving Instructions: Put the conch in a pressure cooker covered with water and cook until tender, check the manufacturer's instructions for time. Remove the conch from the cooker and let cool completely.
Dice the conch into small cubes then put the diced conch and remaining ingredients, except lettuce, in a medium bowl. Toss until completely mixed. Season with additional salt and pepper, if necessary. Cover and refrigerate until ready to serve. Before serving, toss again. Place lettuce on a platter and top with conch salad.
","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 42738,"Super Scampi with Anchovies 3 tablespoons extra-virgin olive oil 6 anchovies 6 cloves garlic, chopped 1 teaspoon crushed red pepper flakes 2 stems oregano, leaves stripped and finely chopped A generous handful flat-leaf parsley, finely chopped 1 cup dry white wine 3 tablespoons butter, cut into small pieces 1 quart chicken stock 2 cups water 2 1/2 pounds large shrimp, peeled and deveined 1 pound linguini 1 lemon 1 cup basil leaves, about 20, torn Salt and freshly ground black pepper Crusty bread, torn into pieces Instructions: Heat the olive oil over medium heat. Add anchovies, garlic and crushed pepper to the pan and cook until anchovies melt into oil, a couple of minutes. Add herbs and wine and reduce for 1 minute then melt butter into sauce. Add stock and water to the pan and bring to a boil. Stir in the shrimp and pasta and reduce heat to medium. Simmer uncovered for 7 to 8 minutes until pasta is al dente and shrimp are firm. Stir in zest and juice of 1 lemon and basil, season with salt and pepper to your taste. Serve directly from pan with hot, crusty bread. ","[Vermentino, Sauvignon Blanc, Grner Veltliner, Albari?o]" 42739,"Mint Lemon Syrup 1/4 cup granulated sugar 1/4 cup freshly squeezed lemon juice, plus 2 teaspoons finely grated lemon zest 2 tablespoons chiffonade of fresh mint, plus whole leaves for garnish 1 fresh mango, sliced 1 cup fresh berries Instructions: In a small saucepan over moderate heat, bring the sugar, 1/4 cup water, lemon juice and zest to a boil and cook until the sugar has dissolved and the mixture has reduced by half. Chill in the fridge at least 1 hour and up to 24 hours. Right before serving, stir in the mint and pour over the mangos and berries. Garnish with whole mint leaves. BYOC: You will love this syrup so much you will be pouring it over fruit all year long. For something a little different, try using fresh basil instead of the mint. This also makes a fantastic base for a drink. Try a mojito by adding a bit of rum and club soda. Or try adding fresh ginger for a kick of warm spice. ","[Riesling, Moscato, Vinho Verde, Sauvignon Blanc]" 42740,"Michael's Upside Down Apple Pie 2 cups all purpose flour 1 stick butter (1/2 cup) Small glass water with ice cubes 1 package pecan nut halves 1/3 cup brown sugar 1 tablespoon butter 1/2 stick butter (1/4 cup) 1 cup sugar 1/2 vanilla bean 1 lemon 6 to 8 Granny Smith apples 1 rounded teaspoon cinnamon 1 pinch grated nutmeg 2 tablespoons all-purpose flour Instructions: To make pastry sift flour into a bowl. Cut cold butter into small pieces with a wire cheese cutter. Add butter to flour and work it into the flour with the back of a fork. Do not use your hands or anything that would add heat to the mixture. When the butter has been worked into the flour as much as possible, add ice water, 1 tablespoon at a time and mix it in with a large spoon. It will probably only take 2 or 3 tablespoons of water to form the dough. As soon as the dough can be rolled into a ball in the bowl put it in plastic wrap and place it in the refrigerator.
When the dough has been in the refrigerator for 1/2 hour, start to coat the bottom of the pie pan. I prefer to use the deepest pie pan I can find. Spread 1 tablespoon of butter over the bottom and sides of the pie pan. Depending on the size of the pan you might have to use more or less, but I like my coating to be generous. Then sprinkle 1/3 cup of brown sugar over the butter, with a light coating covering the bottom and sides. As with the butter you may have to use more or less depending on pan size. Then place the pecan nut halves, flat side up, on the bottom and sides of the pan. I start in the middle with 1 nut and then put the rest in circles around the center, closely spaced. Finish with a layer of nuts covering the side of the pan. The entire bottom and sides should be covered with nuts. Next take the dough out of the refrigerator, cut the ball in 1/2, wrap 1/2 in the plastic wrap and put it back in the refrigerator. Roll out the other 1/2 taking care not to handle the dough too much. Place the rolled out dough in the pie pan over the pecan nut coating, and trim the edges. Cover with plastic wrap and put in the refrigerator.
Preheat the oven to 450 degrees F.
To make the filling place 1/4 cup of butter and 1 cup of sugar in a small pan and cook over medium heat. When the butter and sugar have mixed into a liquid form add 1/2 vanilla bean. Stir the mixture constantly until it starts to turn brownish, or caramelized. Then remove it from the heat. Fill a large bowl with cold water and squeeze in 1/2 of the lemon. Peel the apples, cut into thin slices and put into the bowl with cold lemon water. I like to cut the slices rather thin, 1/8-inch or so. In a small bowl mix together 1 rounded teaspoon cinnamon, 1 pinch nutmeg, and 2 tablespoons of all-purpose flour. Drain the apples in a colander and wipe all water out of the large bowl. Put the apples back in the bowl and sprinkle with the cinnamon, nutmeg and flour mixture. Mix until they are all covered.
Take the pie pan out of the refrigerator and put 1/2 on the apples over the bottom pastry layer. Squeeze 1/2 of the lemon into the caramelized butter and sugar mixture, mix and pour half of the mixture through a sieve onto the apples. Layer the other 1/2 of the apples on top of that and pour on the rest of the caramelized mix. The pie should be just slightly over filled, and formed to a dome in the middle. Remove the second half of the pastry ball from the refrigerator and roll it out. Brush the bottom lip of the pie pastry with water to help form a seal. Place the rolled pastry on top of the pie and trim with kitchen scissors. Crimp the edges together with your fingers to make a good seal between the top and bottom pastry layers. Cut 3 small slits in the top to allow steam to escape. Place pie on a cookie sheet and wrap aluminum foil around the pie edges. Place the cookie sheet and pie in the center of the oven and allow to cook for 15 minutes. Then reduce the heat to 350 degrees F and cook for an additional 25 minutes. Remove the aluminum foil and check the crust to see if it is golden brown. You will probably have to continue to cook for another 5 to 10 minutes for the crust to turn golden brown. Remove the pie from the oven and allow it to set for 5 minutes. Then place a large plate over the top of the pie and flip it over. Gently lift the pie pan off of the pie. It should come off clean, but if any pecans stick to the pie pan remove them and put them back on the pie. Allow to cool at least 1 1/2 hours before cutting. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 42741,"Parmesan, Basil and Lemon Wafers (Frico) 1 cup shredded Parmesan 2 tablespoons shredded basil leaves 1/2 tablespoon grated lemon zest Instructions: Preheat oven to 400 degrees F. Mix all ingredients together in a bowl. Transfer a heaping tablespoon of Parmesan mixture onto a silicone or parchment-lined baking sheet and lightly pat down. A silicone baking sheet is highly recommended for this recipe. Repeat with the remaining cheese mixture, spacing the spoonfuls about 1/2-inch apart. Bake for 3 to 5 minutes or until golden and crisp. Cool and use a flat spatula to transfer from lined baking sheet. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 42742,"Sunny's Cushy and Crispy Garlic Bread 1 stick (8 tablespoons) salted butter, at room temperature 2 tablespoons finely chopped fresh Italian parsley 6 cloves garlic, grated on a rasp 2 scallions, finely chopped 1 to 2 pinches crushed red pepper flakes Freshly ground black pepper One 16-ounce sourdough boule, sliced 1-inch thick Instructions: Make the spread. In a medium bowl, mix the butter, parsley, garlic, scallions, red pepper flakes and a few grinds of black pepper. Prepare and bake the bread. Preheat the oven to 375 degrees F. Keeping the integrity of the shape of the loaf in mind, evenly apply the butter mixture to one side of each slice of bread. Reassemble the loaf upright to form the boule shape on top of a sheet of nonstick aluminum foil. Pull the long sides of the aluminum foil over the top of the boule, using the foil to keep the slices together. Set the bread perpendicularly on top of another piece of foil; again pull the long sides over the exposed sides of the boule. Leave the top open to expose the top crust of the loaf. Place on a sheet pan and bake for 20 to 25 minutes. Unwrap and cut the slices in half. Serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 42743,"Roasted Green Vegetable Medley 1 zucchini 1 bunch asparagus, trimmed
1/2 pound green beans, trimmed
2 tablespoons olive oil
1 clove garlic, minced
1 teaspoon fresh thyme leaves, minced
1 teaspoon fresh oregano leaves, minced
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon crushed red pepper
1/2 cup grated Parmesan
Instructions: Quarter the zucchini lengthwise and then cut in half. Place in a gallon resealable plastic bag along with the trimmed asparagus and green beans. Add in the olive oil, garlic, thyme, oregano, salt, pepper and crushed red pepper. Seal and toss to completely coat the vegetables. Release any extra air from the bag and store in the refrigerator, along with the Parmesan, until ready to roast. When ready to roast, preheat the oven to 425 degrees F. Remove the vegetable mix from the bag and spread it onto a sheet pan. Roast until the vegetables are tender and beginning to brown, 18 to 20 minutes, turning them halfway through the cooking time. Remove the vegetables from the oven and sprinkle the Parmesan over the top. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 42744,"Freezing Food: Homemade TV Dinners Use heavy duty freezer bags or freezer wrap Airtight plastic containers Double wrap when possible Label and color-code items for easy identification Instructions: Never thaw food in room temperature, because bacteria can build up. Thawing fish: -- 1 lb. frozen fish takes 24 hours to thaw completely in the fridge, or one hour if quick-thawed, well-wrapped in cold water. -- To thaw fish in the microwave, use only medium-low power. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 42745,"Chuck's Bolognese 1/4 cup olive oil 2 onions, diced 2 carrots, diced 5 cloves garlic, minced 2 sprigs fresh thyme, leaves chopped 1 teaspoon cl flakes 2 cups veal stock, divided 1 pound medium fat ground beef 1/2 pound ground veal 1/2 pound ground pork Kosher salt and cracked pepper 1 1/2 cups milk 1 1/2 cup tomato paste 1 package good quality spaghetti 1 stick butter, cut into cubes 1/4 cup finely chopped fresh chives 1/4 cup finely chopped fresh basil 1/2 cup grated Pecorino cheese Instructions: Heat oil in a large pan and saute the onions and carrots until translucent, about 5 minutes. Add the garlic, thyme and cl flakes. Saute for 2 more minutes. Add 1/2 cup veal stock into the vegetable mixture. Add the ground beef, veal and pork, stirring and adding more veal stock when necessary to keep the meat moist. Sprinkle with salt and pepper. Cook for about 10 minutes.
Add the milk and stir. Continue cooking until half of the liquid has evaporated, about 2 minutes. Add the tomato paste, the remaining veal stock and continue cooking until desired thickness. Adjust the seasoning.
Cook the pasta in salted boiling water, about 8 minutes. Drain and mix with the butter, and then add the sauce, chives and basil. Mix well. Serve with grated Pecorino cheese. ","[Barolo, Barbaresco, Dolcetto, Valpolicella]" 42746,"Turkey Gravy 2 cups pan juices from the turkey roasting pan 4 tablespoons fat skimmed from the pan juices 4 tablespoons all-purpose flour
1/4 cup shredded white meat from your roast turkey
2 large eggs, hardboiled, peeled and chopped fine
Salt Instructions: Pour the pan juices from your turkey roasting pan into a measuring cup. Skim and reserve the fat; you'll need 4 tablespoons total. If the remaining turkey juice comes to less than 2 cups, top off with chicken stock. Mix the flour with the skimmed fat in a medium saucepan. Cook over medium heat until the roux is lightly browned, about 3 minutes. Slowly whisk the pan juices into the roux and cook until the gravy thickens. Stir in the shredded turkey meat and chopped eggs. Add salt to taste. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 42747,"Shrimp and Scallops in Garlic Cream Sauce 1/4 cup olive oil, plus 2 tablespoons 5 cloves garlic, finely chopped 4 cloves shallots, chopped 2 cups white wine 2 tablespoons chopped fresh parsley leaves 2 tablespoons chopped fresh basil leaves, plus sprigs for garnish 1 teaspoon chopped thyme leaves 2 cups heavy cream 1 1/2 pounds (20/30 count) sea scallops 1 1/2 pounds (16/20 count) shrimp peeled and deveined with tails left on 1 1/2 to 2 pounds cooked pasta or rice, for an accompaniment 1/2 cup grated Pecorino Romano Instructions: In a large saute pan, heat 1/4 cup oil and cook garlic and shallot until translucent, about 2 minutes. Deglaze the pan with the wine, and add parsley, basil and thyme and let the liquid reduce by half. Using a fine strainer, strain the reduction into a clean saucepan and add the cream. Over low heat, let the sauce reduce to medium thickness. To the now empty saute pan, add 2 tablespoons olive oil, saute scallops, cook until opaque and remove to a utility platter in a warm place. Then use the same pan to saute shrimp just until pink, and remove to the utility platter. Add cream sauce to saute pan to toss the drained pasta or rice with the cream sauce and seafood, reserving a few scallops and shrimp for the top. Transfer to a serving dish, and sprinkle with cheese, as garnish. Arrange shrimp and scallops on top and garnish with basil sprigs. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 42748,"Pork Ramen Alfredo-College Dorm Special 2 packages pork ramen noodles 1 cup heavy cream 1 tablespoon butter 1 tablespoon minced garlic 1 1/2 cups grated Parmesan 2 tablespoons mascarpone cheese 1 teaspoon minced parsley leaves
Kosher salt and freshly ground black pepper Instructions: Cook the ramen noodles according to package directions. Drain the excess liquid from noodles and set aside. In a medium saute pan, over medium-high heat, add the cream and butter, and heat until the liquid begins to simmer. Reduce the heat to medium, allowing the liquid to reduce by a little more than half. This should take 5 to 6 minutes. Stir in the garlic, Parmesan, mascarpone cheese and parsley. Fold in the cooked ramen noodles, reduce the heat to low and allow the sauce to thicken for 4 to 5 minutes. Season with salt and pepper, to taste, transfer to a serving bowl and serve. ","[Chardonnay, Sauvignon Blanc, Chianti, Barbera]" 42749,"A.1. Skillet Chicken 1 Tbsp. olive oil 4 small boneless skinless chicken breasts (1 lb.) 1 green pepper, cut into thin strips ? cup chopped onions 1 can (14.5 oz.) diced tomatoes, undrained ? cup A.1. Original Sauce 2 Tbsp. chopped fresh parsley Instructions: HEAT oil in large skillet on medium-high heat. Add chicken; cook 6 to 7 min. on each side or until done (165F). Remove from skillet; cover to keep warm. ADD peppers and onions to skillet; cook 3 to 4 min. or until crisp-tender, stirring frequently. Stir in tomatoes and A.1. RETURN chicken to skillet; simmer 3 to 4 min. or until heated through. Serve topped with sauce and parsley. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 42750,"Shells with Broccoli Rabe & Pancetta Kosher salt and freshly ground black pepper 1 1/2 pounds broccoli rabe (1 to 2 bunches)
1 pound large pasta shells, such as Barilla
Good olive oil
1/2 pound pancetta, 1/4-inch diced (see Cook's Note)
2 garlic cloves, minced
1 teaspoon crushed red pepper flakes
8 to 10 ounces fresh ricotta, store-bought or homemade Freshly grated Italian Parmesan cheese, for serving
Instructions: Bring a large (11 by 5 1/2-inch) pot of water to a boil and add 1 tablespoon salt. Remove and discard the bottom third of the broccoli rabe and slice the rest crosswise in 2-inch pieces. When the water boils, cook the broccoli rabe for 2 to 3 minutes, until just tender. With a wire skimmer or tongs, lift the broccoli rabe (don\u2019t drain the pot!) into a large bowl and set aside. Bring the water back to a boil, add the shells, and cook al dente according to the directions on the package. Reserve 1 cup of the cooking liquid, drain the pasta, and set aside. Meanwhile, heat 2 tablespoons olive oil in a large (12-inch) saut pan, add the pancetta, and cook over medium heat for 8 minutes, stirring occasionally, until the pancetta is browned. Add the garlic and cook for one minute. Add the broccoli rabe and red pepper flakes and toss well. Add the cooked shells, 1 teaspoon salt, and 1 teaspoon black pepper and toss. Cook over medium heat for a few minutes, until all the ingredients are heated through, adding enough of the reserved cooking water so the pasta isn\u2019t dry. Serve hot in large shallow bowls with a large dollop of ricotta and drizzled with olive oil, and with grated Parmesan on the side. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 42751,"Butterscotch Mille-Feuille 1 sheet frozen puff pastry, thawed 2/3 cup granulated sugar 1/2 teaspoon kosher salt 1 vanilla bean, split and scraped
3 cups whole milk
1/4 cup cornstarch 1 tablespoon all-purpose flour 4 large eggs 4 tablespoons unsalted butter, cut into pieces 2 tablespoons Scotch whiskey
2 cups heavy cream 1/2 cup confectioners' sugar
Smoked salt, for sprinkling
Instructions: Preheat the oven to 400 degrees F. Line an 18-by-13-inch baking sheet with parchment paper. Have another 18-by-13-inch baking sheet and piece of parchment on hand. Roll out the puff pastry to a 12-by-15-inch rectangle. Cut in three equal rectangles, about 12 by 5 inches each. Dock all over with a fork to suppress the puff pastry's rise in the oven. Transfer the pieces to the prepared baking sheet, cover with the other sheet of parchment and top with the second baking sheet. Bake until the flour structure has set and the pastry looks light golden and flaky, 10 to 12 minutes. Remove the top baking sheet and piece of parchment and return to the oven until golden brown, 4 to 5 minutes more. Cool completely on a baking rack. Meanwhile, combine the granulated sugar, salt, vanilla and 2 1/2 cups of the milk in a large saucepan. Cook over medium-high heat until bubbles form around the edges. While the milk is warming, whisk together the cornstarch, flour, eggs and remaining 1/2 cup milk in a large bowl. Temper the egg mixture with the hot milk mixture, adding a ladleful to the egg mixture at a time, whisking the whole time. Once you've added two-thirds of the milk mixture to the egg mixture, pour it back into the pan and cook on medium heat, whisking constantly. Once the mixture thickens and comes to boil, stir vigorously and count to 60. Remove from the heat. Pass the pastry cream through a fine-mesh sieve into a bowl, then stir in the butter and Scotch. Cool over an ice bath, stirring occasionally, until the pastry cream reaches room temperature. Transfer the pastry cream to a pastry bag fitted with a medium round tip. (Or, if not using immediately, cover with plastic wrap, pressing the plastic wrap onto the surface of the pastry cream to keep a skin from forming.) Whip the cream in a medium bowl with a hand mixer or balloon whisk until medium-stiff peaks form. Put the whipped cream in a separate pastry bag with a medium round tip. Trim the cooled puff pastry carefully with a serrated bread knife to produce three identical pieces. Then, slice the long rectangle pieces crosswise into 2-inch pieces. Line up a third of the pieces to form the first layer of the mille-feuille, like a puzzle. Pipe dots of pastry cream on the first layer. Top with the next layer of pastry. Pipe dots of whipped cream on the second layer of pastry. Line up the pieces of pastry for the final layer on a baking sheet. Dust the top with the confectioners' sugar, covering the pastry completely. Torch the top, being careful not to burn the sugar. Dust with a second layer of confectioner\u2019s sugar and torch again. Sprinkle with the smoked salt, and allow the pastry to cool before handling, about 3 minutes. Top the mille-feuille with the final layer of bruleed pastry. Serve immediately. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 42752,"Bacon Onion Spaetzle 2 cups all-purpose flour 1/4 teaspoon salt 1/4 teaspoon ground nutmeg 3 eggs, lightly beaten 1 cup milk 1/4 pound smoked bacon, diced 1 yellow onion, chopped 1 tablespoon olive oil Chopped fresh parsley leaves, for garnish Kosher salt and freshly ground black pepper Instructions: In a medium bowl, combine the flour, salt, and nutmeg. In a separate bowl, combine the eggs and milk. Add the egg mixture to the dry ingredients and stir until smooth; let stand for 30 minutes. Press the batter through a sieve into boiling salted water. Cook about 1 minute. Drop cooked spaetzle into ice water. Drain spaetzle and set aside. In a skillet, cook the bacon over medium heat until golden, about 4 to 5 minutes. Add onions and cook until soft, about 4 to 5 minutes. In a separate skillet, saute the cooked spaetzle in the oil until golden. Add the bacon mixture, season as needed with salt and pepper, and garnish with chopped fresh parsley. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 42753,"Raspberry-Melon Gelatine Royale 1/4 medium ripe melon such as cantaloupe, honeydew, Crenshaw or watermelon 1 1/2 cups fresh raspberries 1 pack unflavored gelatin (1/4 ounce) 2 cups Prosecco or other sparkling wine, fresh or flat 3/4 cup sugar 1/4 cup water 1/2 cup heavy cream 1 tablespoon confectioners' sugar Instructions: For the Gelatines: Use a melon baller to portion the melon into small round balls. Divide the melon balls and half the raspberries evenly among 4 tall narrow glasses or dessert cups, about 8 ounces each. Sprinkle the gelatin over 1 cup of the Prosecco and stir to combine (fresh sparkling wine will bubble up, so do this in a medium bowl with room for froth). Let stand until the gelatin softens, about 5 minutes. Toss the remaining raspberries with the sugar and water in a medium saucepan and heat over low heat until raspberries break down and sugar dissolves, about 5 minutes. Pour off about 3 tablespoons of the raspberry juice, and reserve for flavoring the whipped cream. Add the remaining Prosecco to the berries in the saucepan and heat over medium-low until the berries break up and flavor the wine, about 2 minutes. It's best not to let the wine boil. Stir in gelatin mixture until dissolved, about 1 more minute. Strain and press through a fine mesh strainer to remove any fruit pips. Pour Prosecco gelatin into glasses over the fruit and refrigerate until set, about 3 hours. For the Cream: Just before serving whip the cream and sugar until soft peaks form. Fold in the reserved raspberry juice. Dollop the cream on top of each set gelatin and serve. ","[Prosecco, Moscato, Vinho Verde, Cava]" 42754,"Crack Almonds 1 cup (140 g) almonds, roughly chopped 3 tablespoons dark brown sugar 1/4 teaspoon salt Instructions: Line a baking sheet with parchment paper. Preheat a medium cast-iron skillet over medium heat. Add the almonds and toast, stirring often, for 3 to 5 minutes, until lightly browned. Sprinkle the brown sugar and salt over the almonds and cook, stirring almost continuously with a wooden spoon, until the brown sugar is completely melted and darkened in color, watching the skillet carefully so the almonds don't burn, 3 to 5 minutes. Spread the almonds in a single layer on the prepared baking sheet and let cool completely, then break up any clumps with your hands and get to work on eating your fill. ","[Chardonnay, Riesling, Gewrztraminer, Moscato]" 42755,"Potato and Cheese Gratin 2 pounds russet potatoes 4 tablespoons melted butter 1/2 cup freshly grated Parmesan cheese 1-1/2 pounds vine ripened tomatoes, sliced 1/2 cup chopped fresh parsley 8 ounces grated mozzarella cheese Salt and freshly ground black pepper Instructions: Parboil potatoes for 15 minutes until barely tender. Drain, peel them and cut into thick slices. Preheat oven to 350 degrees. With some of the melted butter, lightly grease bottom of shallow casserole. Arrange all of the potato slices overlapping in the bottom of a casserole and season well with salt and pepper; sprinkle with half of Parmesan. Arrange tomatoes over potatoes and season them with salt and pepper and half of parsley. Scatter mozzarella over tomatoes. Mix parsley with melted butter and season with salt and pepper and scatter over mozzarella. Top with remaining Parmesan and bake for 25 minutes or until all ingredients are hot and cheese is melted. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 42756,"Zucchini Bread French Toast with Basil Maple Syrup 2 cups maple syrup 1/2 cup fresh basil leaves
1 1/2 cups heavy cream 1/4 cup granulated sugar
1/4 teaspoon vanilla extract
6 eggs
1 loaf zucchini bread, cut into 6 slices
4 tablespoons butter
Confectioners' sugar, for serving
Instructions: For the basil maple syrup: In a saucepan, bring the maple syrup and basil leaves to a simmer. Set aside to steep for 5 minutes, and then strain out the basil leaves. For the French toast: Whisk together the cream, granulated sugar, vanilla extract and eggs in a bowl and pour into a shallow baking dish. Add the zucchini bread slices and allow to sit for 30 seconds on each side. Heat the butter in a large pan or griddle until it begins to froth. Add the zucchini bread slices and cook until browned and caramelized, 2 to 3 minutes per side. Divide the French toast among plates and top with confectioners' sugar. Serve with the warm basil maple syrup. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 42757,"Chocolate Chip Cookie Pie Crust 12 crispy chocolate chip cookies, store-bought or homemade and overbaked (see Cook's Note) 1 tablespoon dark brown sugar
1 teaspoon ground cinnamon
1 tablespoon butter, melted
Instructions: Put the cookies in a food processor and pulse until finely ground; transfer to a bowl. Add the brown sugar and cinnamon and mix to combine. Pour in the melted butter and stir until the cookies are evenly coated with the butter. Press the mixture into a 9-inch pie plate to form a pie crust, making sure that all surfaces are even. If you're making a no-bake pie, bake the crust before adding the filling: Bake at 375 degrees F until the crust is dry, about 10 minutes; the time will vary depending on how crispy the cookies are. If the pie you are preparing is baked, do not pre-cook the crust. Add the filling and cook the pie according to the recipe instructions. ","[Merlot, Cabernet Sauvignon, Malbec, Zinfandel]" 42758,"Spice-rubbed Sauteed Salmon 4 (6-ounce) salmon fillets, preferably skin on 1 teaspoon ground coriander 1 teaspoon sweet paprika 3/4 teaspoon ground ginger 1/2 teaspoon kosher salt 1/4 teaspoon ground cinnamon Pinch cayenne 1 tablespoon extra-virgin olive oil Serving Suggestion: Sauteed spinach or other greens Instructions: Preheat oven to 375 degrees F. Using a sharp knife, slash the salmon skin to form cross-hatch marks. Stir the spices together in a small bowl, and then rub over the flesh side of the salmon. Heat the oil in a medium oven proof non-stick skillet over medium-high heat. Place the salmon, skin-side up, and cook until seared and golden, about 3 minutes. Turn the salmon and cook until the skin sizzles and fries, about 1 minute. Transfer the skillet to the oven and continue cooking until the salmon is firm to the touch, about 4 minutes. Transfer the fillets to 4 plates. Serve with the sauteed greens, if desired. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 42759,"Green River Floats 2 pints vanilla ice cream 1 1-liter bottle Green River or other lemon-lime soda Whipped cream, for topping Green sprinkles, for topping Instructions: Place 2 scoops ice cream in each of 4 glasses. Fill each glass with soda. Top each drink with whipped cream and sprinkles. ","[Sparkling wine, Prosecco, Moscato]" 42760,"Turkey and Stuffing Casserole 2 tablespoons EVOO 2 tablespoons butter
2 pounds ground turkey, at room temperature and patted dry
About 2 teaspoons Worcestershire sauce
Salt and freshly ground black pepper Salt and freshly ground black pepper
2 ribs celery, chopped
1 carrot, chopped
1 onion, chopped
1 small potato, peeled and chopped
2 tablespoons finely chopped fresh thyme 2 tablespoons flour
2 to 2 1/2 cups turkey or chicken stock
1/2 cup organic frozen peas
6 tablespoons butter, cut into pieces 3 to 4 ribs celery with leafy tops, chopped
2 small apples, such as Macintosh or Honeycrisp, chopped 1 large fresh bay leaf
1 onion, chopped
About 1 tablespoon poultry seasoning, such as Rachael Ray Perfect Poultry Seasoning Salt and freshly ground black pepper (if not included in the poultry seasoning blend) Salt and freshly ground black pepper (if not included in the poultry seasoning blend)
1 bag traditional seasoned stuffing mix, such as Pepperidge Farm, or 5 cups cubed stale bread
About 3 cups turkey or chicken stock Butter, for dotting casserole Instructions: For the turkey filling: Heat the EVOO in a large, deep skillet over medium-high heat and melt in the butter. Add the turkey and cook, crumbling the meat, until browned. Season with the Worcestershire and some salt and pepper. Add the celery, carrots, onions, potatoes and thyme and cook, partially covered, to soften the vegetables, 8 to 10 minutes. Stir in the flour and cook for 1 minute; add the stock and cook to thicken. Stir in the peas until warmed through. Transfer the mixture to a casserole dish. For the stuffing: Heat a large skillet over medium heat and add the butter. When melted, add the celery, apples, bay leaf and onions. Add the poultry seasoning and salt and pepper if using and cook until tender, 12 to 15 minutes. Add the stuffing mix and moisten with the stock. Arrange the stuffing on top of the turkey filling and dot with butter. Cool and store for a make-ahead meal, or bake to serve immediately. If baking immediately, bake at 375 degrees F until brown, bubbly and crisp on top, 15 to 20 minutes. If baking later, bring to room temperature and bake at 375 degrees F until brown, bubbly and crisp on top, 40 to 45 minutes. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 42761,"Moroccan Spiced Rack of Pork 1/2 cup ras al hanout or Moroccan spice blend 3 tablespoons kosher salt
2 teaspoons dark brown sugar
One 6-bone bone-in pork loin roast, frenched, chine bone removed
1 cup dried apricots
1 cup sake
1 cup chicken stock
6 cloves garlic, peeled
6 sprigs fresh cilantro
1 lemon, thinly sliced into wheels and seeds removed
1 carrot, peeled and cut into large dice 1 large onion, quartered
1 turnip, peeled and cut into large dice 1 tablespoon unsalted butter Instructions: Combine the ras al hanout, salt and brown sugar in a small bowl. Score the fat of the pork in a cross-hatch pattern. Rub the ras al hanout mixture all over the pork and allow to sit overnight in the refrigerator. Put the pork on a rack and allow it to come to room temperature for about 45 minutes before putting it into the oven. Preheat the oven to 425 degrees F. Put the apricots, sake, chicken stock, garlic, cilantro, lemons, carrots, onions and turnips in the bottom of a medium roasting pan. Put the rack with the pork in the roasting pan and roast until the pork reaches an internal temperature of 140 degrees F for medium, 40 to 50 minutes. Allow to rest for 20 minutes before carving. Transfer the drippings, vegetables and aromatics to a strainer set over a saucepan. Press the vegetables against the strainer to get as much liquid out of them as you can. Place the pan over medium heat, bring to a simmer and simmer until the liquid is reduced by about half, about 5 minutes. Turn the heat to low, add the butter and stir until melted. Keep warm over low heat and serve with the pork. ","[Cabernet Sauvignon, Syrah, Malbec, Tempranillo]" 42762,"Watermelon with Ginger-Mint Simple Syrup 3/4 cup sugar 2 tablespoons fresh chiffonaded mint leaves, plus the stems of 1 bunch, and whole mint leaves, for garnish 1 teaspoon roughly chopped fresh ginger 3/4 cup water 2 cups cubed watermelon Instructions: In a medium saucepan, mix the sugar, mint stems, ginger, and water over medium high heat, stirring until sugar dissolves. Bring to simmer for 2 to 3 minutes then remove from heat. Let the mixture steep 20 minutes before straining through a fine sieve. Chill the syrup. To serve, drizzle the chilled syrup over the watermelon cubes and garnish with fresh mint leaves. ","[Riesling, Gewrztraminer, Pinot Grigio, Sauvignon Blanc]" 42763,"Baked Clams with Prosciutto Bits and Bread Crumbs 3 tablespoons olive oil 1 pound prosciutto, preferably from the shank, very finely minced or ground with the medium blade of a meat grinder 2 tablespoons extra-virgin olive oil 2 large cloves garlic, sliced 2 pounds Manila clams (about 40) or other clams, scrubbed and rinsed 2 cups dry white wine Freshly ground pepper 2 tablespoons extra-virgin olive oil 2 tablespoons chopped garlic 1 cup bread crumbs 2 tablespoons freshly grated Parmesan 3 tablespoons chopped fresh Italian flat-leaf parsley Reserved prosciutto bits 1/2 cup clam juice (from cooked clams) Instructions: Heat the olive oil in a large skillet over moderately high heat. Add the prosciutto and cook, stirring. The prosciutto will give off steam for about 5 minutes while it releases its moisture. When the hiss of steam turns to a sizzle, turn the heat down to low and cook, stirring occasionally, until crisp, about 30 minutes. Using a slotted spoon, transfer the bits to several thickness of paper towel to drain. The bits will crisp even more as they cool. Set aside. For the clams: Preheat the oven to 400 degrees F. Heat the olive oil in a large skillet over moderately high heat. Add the sliced garlic and saute until lightly browned. Add the clams and mix to combine. Add the wine and season with black pepper. Bring to a simmer. Cover and cook until the clams open, about 5 minutes, removing them to a baking sheet with a slotted spoon as they open. Discard any that fail to open. Strain the clam juices through a cheesecloth lined sieve and reserve. For the stuffing: Heat the oil in a skillet over moderate heat. Add the chopped garlic and saute until lightly browned. Add the bread crumbs, reserved prosciutto, cheese, parsley and 1/4 of the reserved clam juices. Saute until the crumbs are lightly toasted, 1 to 2 minutes. Assembly: Separate each shell into 2 halves, discarding the half that does not contain the clam. Loosen the clam from the shell. Spoon about 1 teaspoon of the stuffing into each clam. Set the clams on a baking sheet and bake until hot throughout, about 5 minutes. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]

" 42764,"Dulce de Leche 6 cups milk, plus 4 cups milk, plus 1 1/2 cups milk, for finishing 36 ounces sugar 3 vanilla beans 4 cups heavy cream Instructions: Slowly cook 6 cups milk, sugar and vanilla bean to a caramel stage. You must constantly stir or it will burn. Deglaze with remaining 4 cups milk and cream, and boil for 1 minute. Cool. When cold add the 1 1/2 cups of raw milk. Strain, chill and pour into an ice cream maker and process for about 7 to 8 minutes. ","[Chardonnay, Moscato, Riesling]" 42765,"Stuffed Grape Leaves 2 large onions, finely chopped 1/2 cup olive oil 1 head garlic 1 tomato, chopped 1 cup lemon juice 1 tablespoon tomato paste Kosher salt Freshly ground black pepper 1 cup white rice 1/4 cup chopped dill 1 (16-ounce) jar grape leaves Instructions: Put the onions and oil in a skillet and cook over medium heat until the onions are soft and translucent, about 10 minutes. While the onions cook, peel the garlic cloves and mash them to a paste in a mortar and pestle. Add this to the pan along with the tomato, lemon juice, tomato paste, and salt and pepper to taste. Cook for another 5 minutes. Stir in the rice. Remove the pan from the heat and stir in the dill. Set aside to cool to room temperature, then refrigerate. While this is cooling, drain the grape leaves and carefully pull them apart. Put them into a bowl and cover them with cold water. Let them soak until you are ready to roll. Heat the oven to 350 degrees F. Place a grape leaf on your work surface, shiny side down. Add 1 tablespoon of the rice mixture to the middle of the grape leaf. Fold the sides over the rice and roll the leaf into a small log shape, about the size of George's thumb. Repeat with the remaining rice, placing the stuffed leaves into a 9 by 9-inch baking dish. When the dish is full, cover the stuffed leaves with several layers of flat grape leaves and pour in 1 cup of water. Cover and bake for 1 hour. Let cool to room temperature and refrigerate. Serve cool. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 42766,"Sunny-Side Up Breakfast Pizza 1/4 cup cornmeal or all-purpose flour, for rolling dough 1 (4-inch) ball prepared dough, at room temperature 2 tablespoons olive oil 1 1/2 cups fresh spinach, lightly packed 2 medium tomatoes, diced 1 cup sharp Cheddar, grated 2 eggs, at room temperature 5 strips bacon, cooked and crumbled Salt and freshly ground pepper Instructions: Lightly sprinkle work surface with cornmeal or flour. Place dough directly in the middle of the work surface. Roll dough out gently 1/4-inch thick, into either a 12-inch rectangle or circle. Brush both sides with olive oil and set aside until ready to grill. If you are grilling on a charcoal grill, set coals on one side of the grill. Place dough directly on the cooking grate over medium heat for 1 to 3 minutes, until the crust is well marked and browned. Flip dough and spread spinach evenly over cooked side of crust. Create a rim around the outer edge of the pizza with the tomato (this will keep the eggs from sliding off the pizza.) Sprinkle cheese over the spinach. Crack 2 eggs directly in the center of the pizza and top with crumbled bacon. Move to indirect heat (for charcoal: the side of charcoal grill that has no coals. For gas: turn off burner directly under pizza). Cover grill and cook for about 10 to 15 minutes, or until the eggs are cooked like traditional sunny-side up eggs and the bottom of crust is well browned. Season with salt and pepper and serve immediately. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 42767,"Gina's Homemade Lemonade 2 cups sugar 2 cups water 1 gallon cold water 2 cups fresh lemon juice 1 lemon, sliced, plus 1 lemon, cut into wedges, for garnish Ice Instructions: Make a simple syrup by adding the sugar and water to a medium saucepan. Bring to a boil over low heat. Stir until the sugar dissolves, then remove from the heat and set aside to cool. Add a gallon of cold water and the lemon juice to a large glass pitcher. Add the simple syrup and the lemon slices. Stir well. Pour the lemonade into tall glasses filled with ice. Garnish the rims with lemon wedges and enjoy icy cold! ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 42768,"Asparagus with Grilled Melon Salad 1/2 small cantaloupe melon, peeled, seeded and cut into 1/2-inch slices 1 tablespoon olive oil
1 cup cherry tomatoes, quartered
1 tablespoon chopped fresh mint
2 teaspoons lime juice
1 teaspoon Calabrian cl paste
Kosher salt 1 stick (8 tablespoons) unsalted butter, cold, cut into 8 pieces 2 sprigs fresh thyme, leaves stripped
1 pound asparagus, trimmed Ricotta salata, shaved with a vegetable peeler, for serving, optional
Instructions: Heat a grill pan over medium-high heat. Drizzle the melon slices with the olive oil and place in the grill pan. Grill undisturbed until browned on the first side, about 30 seconds. Flip and grill on the reverse side for an additional 30 seconds. Remove to a cutting board to cool slightly, then cut into 1/2-inch pieces. Place the grilled melon in a medium bowl, along with the tomatoes, mint, lime juice, cl paste and 1/4 teaspoon salt; mix well with a spoon. Set aside to let the flavors mingle. Meanwhile, heat 5 tablespoons water in a large skillet over medium heat. When bubbles just start rising to the surface, begin whisking in the butter, 1 tablespoon at a time, whisking constantly to form an emulsion. When all of the butter is incorporated, reduce the heat to medium low to keep the mixture at just below a simmer. Add the thyme and 1/2 teaspoon salt, swirling the pan to combine. Add the asparagus and toss gently to coat. Cover the pan and cook until the asparagus is tender all the way through when pierced with the tip of a knife, 5 minutes. Remove the asparagus to a platter and spoon some of the melon salad over the top. Top with a few shavings of ricotta salata if desired. Serve with additional salad on the side. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 42769,"Cheese Lovers 5 Cheese Mac and Cheese Kosher salt 1 (16-ounce) package macaroni (cellentani or other curly noodle) 1/4 pound bacon, diced 1 medium onion, diced 5 tablespoons unsalted butter, plus more to butter baking dish 6 tablespoons all-purpose flour 1 tablespoon Dijon mustard 2 1/2 cups whole milk 2 cups heavy cream 1 sprig fresh thyme 1 bay leaf 1/2 teaspoon salt 1 1/2 cups grated fontina 1/2 cup crumbled blue cheese 3/4 cup grated Gruyere 3/4 cup grated white Cheddar (Australian) 3/4 cup grated Parmesan 3 tablespoons chopped Italian parsley 1/4 cup bread crumbs Instructions: Preheat oven to 450 degrees F and butter a 9 by 13-inch glass baking dish. Bring a large pot of water to a boil and add salt. Cook macaroni according to package directions. Drain. In a large Dutch oven or other heavy pot, saute the bacon until crisp. Remove bacon with a slotted spoon and reserve. Saute the onion in the bacon drippings until soft. Add the 5 tablespoons butter to the onion mixture and melt the butter stirring with a wooden spoon. Using a whisk, add the flour, and stir constantly until well mixed with the fat making a roux. Whisk in the mustard. Gradually add the milk and cream whisking constantly. Add the thyme, bay leaf, and salt. Let come to a simmer and stir frequently for 15 minutes. Strain the hot milk mixture into a metal bowl and discard the solids. Working quickly, mix in 1 cup fontina, blue cheese, 1/2 cup Gruyere, 1/2 cup white Cheddar, 1/2 cup Parmesan, the reserved bacon, and parsley. Continue to stir until all cheese is melted. Add the cooked noodles to the cheese mixture to coat. Add the noodle mixture to the prepared baking dish. Mix the remaining cheese and bread crumbs together and sprinkle on top of the noodles. Bake for about 15 to 20 minutes or until bubbling and golden brown. Remove from oven when done and rest for 5 minutes. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 42770,"Red Pepper Vinaigrette for Roasted Vegetables 4 cups an assortment of steamed vegetables: (each cut into different shapes, either sliced, diced or cut into strips) yellow squash, zucchini, broccoli and carrots 1/2 cup raw mushrooms, sliced 1/2 cup roasted red peppers (fresh or from jar) Dijon mustard to taste 2 parboiled cloves of garlic 1/4 cup white wine vinegar 1/4 cup extra virgin olive oil 1/4 hazelnut oil 1/4 cup vegetable oil Salt and freshly ground black pepper Instructions: For a Monday to Friday meal you can steam just one variety of vegetable and serve it before the soft-shell crabs. For a more elegant meal steam different vegetables (for their different colors) just until they are al dente; pat dry and set aside. To make the vinaigrette: In a blender or food processor, puree the red peppers, mustard, garlic, vinegar, olive, hazelnut and vegetable oils. Season to taste with salt and pepper. To serve, ladle some pepper vinaigrette on a plate; pose vegetables (or vegetables) in an attractive pattern over the top. ","[Barolo, Cabernet Sauvignon, Syrah, Tempranillo]" 42771,"Prickly Pear Margaritas Coarse pink salt, for rimming glasses 1 lime wedge
3 cups freshly squeezed lime juice
3 cups silver tequila
2 cups prickly pear syrup
1 cup orange liqueur, such as triple sec
Instructions: In a small, shallow plate, add the pink salt. Rub the rims of 10 margarita glasses with the lime wedge and then dip the rims into the salt. Fill a pitcher with ice, then add the lime juice, tequila, prickly pear syrup and orange liqueur. Stir, then strain into the prepared glasses. ","[Tequila, Mezcal, Cava]" 42772,"Pulled BBQ Chicken Sandwiches 1 tablespoon canola oil 1 large onion, chopped 3 cloves garlic, minced 1 (14-ounce) can low-sodium tomato sauce 1/4 cup tomato paste 1/2 cup water 1/3 cup apple cider vinegar 5 tablespoons molasses 1/4 teaspoon ground black pepper 1/2 teaspoon liquid smoke 1 whole rotisserie chicken, skin removed, meat shredded into thin strips (about 4 to 4 1/2 cups) 6 whole-wheat hamburger rolls 6 large green lettuce leaves Instructions: Heat the oil in a large saute pan over a medium heat. Add the onions and cook until they are soft and translucent, about 5 minutes. Add the garlic and cook for 1 minute more. Add tomato sauce, tomato paste, water, vinegar, molasses, pepper and liquid smoke and bring to a boil. Reduce heat to medium-low and simmer for 15 minutes. Add chopped chicken, return to a simmer, and cook an additional 10 minutes. Split rolls. Place a leaf of lettuce on each roll, then pile on 3/4 cup of the chicken mixture onto the roll. ","[Zinfandel, Merlot, Syrah, Malbec]" 42773,"Mini Grilled Cheese Basic bread dough, recipe follows Nonstick cooking spray 12 ounces Gruyere cheese, thinly sliced 1/2 cup butter, room temperature 2 teaspoons coarse salt 1 tablespoon active dry yeast 2 tablespoon plus 1/2 teaspoon sugar 1 3/4 cup warm (110 degree) water 1 large egg 2/3 cup plus 1 tablespoon powdered milk 2 1/2 teaspoon salt 4 1/2 to 4 3/4 cups bread flour 1 cup unsalted butter, room temperature and cut into small pieces 1 large egg yolk beaten with 1 tablespoon water, for egg wash 1/4 cup poppy seeds Nonstick cooking spray Instructions: To make long narrow baking pans: Cut 18-inch foil pan into 4 1/2-inch by 17-inch piece. Fold long sides up twice by 7/8-inch. To close off ends, make 1-inch cuts along folds; fold center flap up and side flaps in. Spray with cooking spray. Repeat to make 3 more pans. To assemble: Slice bread 1/4-inch thick; cut cheese to fit. Place 1 piece cheese in each sandwich. Butter outside of sandwich. Cook on hot griddle until bread is golden brown and cheese is melted, about 1 minute per side. Sprinkle with salt and serve. To make the basic bread dough: In a small bowl, mix yeast, 1/2 teaspoon of sugar and 1/2 cup warm water. Let sit until foamy, about 5 minutes. In bowl of electric mixer fitted with a paddle, beat remaining 1 1/4 cups warm water, egg, powdered milk, 2 tablespoons sugar, salt and 1 cup flour. Beat until smooth and creamy, about 7 minutes. Add yeast mixture; beat on medium. On medium-low, beat in 3 1/2 cups flour, 1/2 cup at a time, until dough comes together (it will be sticky), about 2 minutes. Switch to dough hook. Gradually add butter; beat until dough is soft and sticks to fingers slightly, about 7 minutes. If dough is too wet, add 1/4 cup flour. On lightly floured surface, knead dough several turns into a ball. Cover dough with plastic. Let stand in warm place until it doubles in size, about 1 hour. Preheat convection oven to 375 degrees F. Knead dough into a smooth ball. Divide into 1/4ths. Roll each into 3/4 inch by 18 inches log; trim ends to make it 15 inches long. Fit into pans; cover with sprayed plastic wrap. Let stand in a warm place until dough reaches top of pan, 25 to 35 minutes. Place filled pans on baking sheet; brush with egg wash, sprinkle with poppy seeds and cover loosely with aluminum foil coated lightly with cooking spray. Bake 8 minutes. Remove foil; bake until lightly golden, about 4 minutes. Cool on bread rack. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 42774,"Apple Chimichangas 1/4 cup butter 1/3 cup sugar 1 teaspoon ground cinnamon 1 large apple cored, with skin and cut in thin slices 1 large pear, not very ripe, cored with skin and cut in thin slices 1/4 cup tequila 4 flour tortillas 1 cup vegetable oil Vanilla ice cream Instructions: Heat a heavy medium skillet over medium heat and melt butter. Add sugar and cinnamon and continue cooking until browned, about 4 to 5 minutes. Add apples and pears and cook until slightly softened, another 6 minutes. Add tequila and continue cooking until browned, another 5 to 7 minutes. Place 1 tortilla on a plate, and spoon about 1/6th of the apple/pear mixture into the center. Roll them and tuck the ends, egg-roll style, and secure them with toothpicks. In another skillet, heat vegetable oil over medium heat until a drop of water sizzles and pops in the oil, about 350 degrees F, and fry each chimichanga until browned and crispy, about 2 to 3 minutes per side. Transfer them to a plate lined with paper towels to drain. Remove the toothpicks and cut in half. Serve hot, topping with a scoop of the vanilla ice cream. ","[Riesling, Moscato, Sauvignon Blanc, Pinot Grigio]" 42775,"Pumpkin Pie 2 cups cooked and mashed pumpkin 1 cup sugar 1/2 stick butter 3 eggs, beaten 1/2 cup buttermilk 1 tablespoon vanilla 1 teaspoon nutmeg 1 teaspoon cinnamon 1/2 teaspoon fresh lemon juice 1 homemade deep-dish pie crust Instructions: Mix all ingredients well and add to pie crust. Bake in preheated oven for one hour at 350 degrees. Cool, slice and serve. Top with whipped cream, if desired. TIP: Bake your favorite pie in a pumpkin! Scoop out a pumpkin, use your favorite pie crust, your favorite filling, and bake as recommended in your favorite recipe, until crust is brown and filling is set ","[Chardonnay, Riesling, Merlot, Cabernet Sauvignon]" 42776,"Rosemary Walnuts 2 1/2 tablespoons unsalted butter 2 teaspoons dried rosemary, crumbled 1 teaspoon salt 1/2 teaspoon cayenne 2 cups walnuts Instructions: Melt 2 1/2 tablespoons unsalted butter with 2 teaspoons dried rosemary, crumbled, 1 teaspoon salt, and 1/2 teaspoon cayenne. Pour this mixture over 2 cups walnuts, tossing to coat them. Bake the nuts on a cookie sheet at 350 degrees for 10 minutes ","[Chardonnay, Sauvignon Blanc, Riesling]" 42777,"Olive and Medjool Date Stuffed Pork Loin One 3-pound pork loin 8 ounces sweet Italian sausage
1/2 cup pitted kalamata olives, chopped
1/2 cup seeded Medjool dates, chopped
1 tablespoon chopped shallots
2 tablespoons heavy cream
2 tablespoons breadcrumbs
1 egg yolk
2 tablespoons chopped fresh parsley
1 tablespoon za'atar
Kosher salt and freshly ground black pepper Instructions: Preheat the oven to 375 degrees F. Using a slicing knife, make an incision parallel to the cutting board into the pork loin (butterfly). The incision should run from end to end lengthwise, and leave about 1/2 inch of the pork loin intact opposite the side of the incision. You should be left with the pork loin opened into about an 8-by-10-inch piece. In a medium mixing bowl, combine the sausage, olives, dates and shallots. Mix in the cream, breadcrumbs and egg yolk, and finish with the parsley. Season with the za'atar and some salt and pepper. Stuff the pork loin by spreading the mixture down one side of the opened loin and folding over the other half. You should leave about 1/2 inch of extra space for the ends of the pork to seal again, keeping the filling centered. Cut 8 long pieces of butcher's twine and tie the loin together to form it back to its original shape. Put the loin on a roasting rack in a pan and season with salt and pepper. Roast until the internal temperature reaches 150 degrees F, 50 to 60 minutes. Rest the meat for 10 minutes before slicing. You should have 8 even slices from the roast. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, GSM]

" 42778,"Sonoma Coolers 8 Sonoma-variety grapes, plus more for garnishing 4 fresh basil leaves, plus more for garnishing 3 ounces vodka 2 ounces grapefruit juice 2 ounces Meyer lemon juice 2 ounces Orange Blossom Honey Syrup, recipe follows Ice California sparkling wine, as needed 1 ounce orange blossom honey 1 ounce water Instructions: Make two cocktails at once using this method: In a cockatil shaker, muddle the grapes and fresh basil . Then add the vodka, citrus juices, Orange Blossom Honey, ice to fill and shake. Serve in 2 big wine glasess over fresh ice cubes. Top off with California sparkling wine and garnish with 3 grapes on a skewer and a fresh basil leaf. Add the honey and hot water together. Mix well. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 42779,"Kale Popcorn 1 bunch kale, ribs removed, leaves cut into pieces 4 tablespoons olive oil Kosher salt
1/2 cup popcorn kernels
2 tablespoons unsalted butter, melted
Instructions: Preheat the oven to 350 degrees F. Toss the kale with 1 tablespoon oil and use your hands to massage it evenly into the kale. Spread in 1 layer on a baking sheet and season with salt. Bake until crispy, about 20 minutes. Let cool completely. Transfer the kale to a food processor and process until it forms a fine powder. Heat the remaining 3 tablespoons olive oil in a saucepan over medium-high heat. Add 3 popcorn kernels and cover. When the kernels pop, add the remaining kernels, cover partially and heat until they start popping. Cook, shaking the pan frequently, until the popping slows almost to a stop. Pour the popcorn into a bowl, drizzle with the butter, add the kale powder and season with salt. Toss to evenly coat the popcorn. Enjoy! ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 42780,"Green cl Quiche 4 large eggs 1 cup milk 1/3 cup heavy cream Kosher salt and freshly ground pepper 2 scallions, finely chopped 1 4.25-ounce can chopped green chiles, drained 1/2 cup grated pepper jack cheese (about 2 ounces) 1 frozen 9-inch deep-dish piecrust, thawed Paprika, for sprinkling 1 5-ounce package mixed salad greens (about 8 cups) 2 tablespoons extra-virgin olive oil Juice of 1 lemon Instructions: Position a rack in the upper third of the oven; set a baking sheet on the rack and preheat to 400 degrees F. Whisk the eggs, milk, heavy cream, 1/2 teaspoon salt and 1/8 teaspoon pepper in a medium bowl. Whisk in the scallions,chiles and cheese. Pour the mixture into the piecrust and sprinkle with paprika. Place on the hot baking sheet in the oven and bakeuntil golden brown and set, 25 to 30 minutes. Toss the salad greens in a large bowl with the olive oil and lemon juice; season with salt and pepper. Cut the quiche into wedges and serve with the salad. ","[Rioja, Tempranillo, Garnacha, Barbera]" 42781,"Nona's Meatballs 2 pounds ground grass-fed beef 1 1/2 cups breadcrumbs 1 cup fresh basil leaves
3/4 cup minced garlic
3/4 cup Pecorino Romano cheese 2 teaspoons salt
1 teaspoon freshly ground black pepper
2 eggs
1 onion, cut into 1-inch pieces
1 tablespoon extra-virgin olive oil
Instructions: Preheat the oven to 400 degrees F. Combine the beef, breadcrumbs, basil, garlic, Pecorino Romano, salt, pepper, eggs and onion in a large mixing bowl. Using your hands, mix all the ingredients until well incorporated. Use immediately or refrigerate for up to 24 hours. Shape the meatballs with your hands into rounds approximately 2 1/2 ounces each. Coat each meatball with olive oil, then place on a sheet pan. Bake until golden brown and cooked through, 20 to 25 minutes. ","[Barolo, Barbaresco, Dolcetto, Valpolicella]" 42782,"Chocolate Orange Mousse 6 ounces good semisweet chocolate, chopped 2 ounces good bittersweet chocolate, chopped 1/4 cup orange liqueur (recommended: Grand Marnier) 1/4 cup water 1 teaspoon pure vanilla extract 1 teaspoon grated orange zest 12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature 8 extra-large eggs, at room temperature, separated 1/2 cup plus 2 tablespoons sugar Pinch kosher salt 1/2 cup cold heavy cream Whipped Cream, recipe follows, for decoration Mandarin oranges, drained, for decoration 2 cups (1 pint) cold heavy cream 2 tablespoons sugar Dash pure vanilla extract Instructions: Combine the 2 chocolates, orange liqueur, 1/4 cup water, and the vanilla in a heat-proof bowl. Set it over a pan of simmering water just until the chocolate melts. Cool completely to room temperature. Whisk in the orange zest and butter until combined. Place the egg yolks and 1/2 cup of the sugar in the bowl of an electric mixer fitted with the paddle attachment. Beat on high speed for 4 minutes, or until very thick and pale yellow. With the mixer on low speed, add the chocolate mixture. Transfer to a large bowl. Place 1 cup of egg whites (save or discard the rest), the salt, and 1 tablespoon of the sugar in the bowl of an electric mixer fitted with the whisk attachment. Beat on high speed until firm but not dry. Whisk 1/4 of the egg whites into the chocolate mixture; then fold the rest in carefully with a rubber spatula. Without cleaning the bowl or whisk, whip the heavy cream and the remaining tablespoon of sugar until firm. Fold the whipped cream into the chocolate mixture. Pour the mousse into individual dishes or an 8-cup serving bowl. Chill and decorate with whipped cream and oranges. Serve with extra whipped cream on the side. Whip the cream in the bowl of an electric mixer fitted with the whisk attachment. When it starts to thicken, add the sugar and vanilla and continue to whip until the cream forms stiff peaks. Don't overbeat, or you'll end up with butter! ","[Chardonnay, Pinot Grigio, Riesling, Sparkling Brut]

" 42783,"Boozy Marmalade Shortbread Cookies 12 ounces (3 sticks) unsalted butter, at room temp 1 cup granulated sugar 1 teaspoon pure vanilla extract 3 1/2 cups all-purpose flour 1/4 teaspoon kosher salt 1 cup orange marmalade 1 tablespoon orange liqueur, such as Cointreau 2 dashes bitters, such as Angostura 1/4 cup powdered sugar, for sprinkling on top Instructions: For the cookies: Preheat the oven to 350 degrees F. Line two baking sheets with parchment.
With an electric hand mixer, combine the butter, granulated sugar and vanilla and beat on medium high until creamy. Show restraint by not eating too much of this mixture before you can make the cookies. Sift together the flour and salt, and then slowly add to the butter/sugar/vanilla mixture, mixing on low speed until just combined (over-mixing will cause the cookies to be chewy and gross). If your name is Alie Ward, eat half this dough mixture. Form the dough into a disk, cover with plastic wrap and refrigerate for 30 minutes.
Roll the dough between two pieces of plastic or parchment to 1/8 inch thick. Use a 2 1/2- to 3-inch round cookie cutter to cut dough into 36 to 40 rounds, using a smaller cookie cutter to cut a hole in the center of half the cookies. Place the cookies on the prepared baking sheets about 2 inches apart and bake until the edges begin to brown, about 15 minutes. Cool on a wire rack until room temp. For the boozy marmalade: Mix the orange marmalade, orange liqueur and bitters in a small bowl until combined. Spread about one tablespoon of the mixture on each whole cookie, placing a cookie with the cutout on top. Sprinkle with powdered sugar and devour the cookies whole. ","[Chardonnay, Riesling, Gewrztraminer, Moscato]" 42784,"Idaho Rainbow Trout and Prawn Napoleon With Lemon-Shallot Beurre Blanc Sauce 8 (4-ounce) rainbow trout fillets 16 (size U-15) prawns, peeled and de-veined 1 tablespoon kosher salt 1 tablespoon granulated garlic 1 tablespoon lemon pepper 4 tablespoons olive oil 1 cup chardonnay wine 6 cups Idaho Mashed Potatoes, recipe follows 16 asparagus spears, cooked and kept warm 1/2 cup cooked spinach, kept warm Lemon-Shallot Beurre Blanc Sauce, recipe follows 24 Idaho Potato Gaufrette Chips, recipe follows 8 large Idaho potatoes, peeled and cut into 1-inch pieces 2 teaspoons salt 6 tablespoons unsalted butter, melted 1 cup heavy cream 1/4 teaspoon freshly ground white pepper 1/4 cup Champagne vinegar 1 cup chardonnay wine 2 tablespoons minced shallots 3 tablespoons heavy cream 1/2 pound unsalted butter 1 tablespoon lemon juice 1/2 teaspoon kosher salt 1/4 teaspoon white pepper Vegetable oil, for deep frying 1 medium Idaho potato, peeled Salt Instructions: Preheat oven to 250 degrees F. Season trout fillets and prawns with salt, garlic, and lemon pepper. Heat 2 tablespoons olive oil in a large saute pan over medium-high heat and then place trout fillets, skin-side down. Saute fish for 1 minute, turn, and cook for 1 more minute, or until fish is just cooked through. Add 1/2 cup chardonnay to the pan and hold in a warm oven until ready to serve. In another saute pan, heat remaining 2 tablespoons olive oil, add shrimp, and cook for 1 to 2 minutes on each side. Add the remaining 1/2 cup chardonnay to the pan and hold in warm oven. In the middle of each entree plate, place 1/3 cup hot mashed potatoes. Place 2 spears of asparagus on top of the potatoes. Place 1 portion of cooked trout on top of the asparagus, and then place 1/3 cup additional mashed potatoes on trout. Place 1 tablespoon of cooked spinach on the potatoes and top with 2 prawns. Drizzle each plate with a little Lemon-Shallot Beurre Blanc Sauce, and garnish each plate with 3 gaufrette chips. Place potatoes in a medium saucepan and cover the potatoes with water by 1-inch. Add 1 teaspoon salt and bring to a boil. Reduce the heat, and simmer until the potatoes are fork tender, about 12 to 15 minutes. Drain into a colander. In a mixing bowl, mash potatoes until no lumps remain, and then add butter. Next add cream, remaining 1 teaspoon salt, and pepper. Cover and keep warm until ready to serve. Yield: about 6 cups In a small heavy saucepan, boil the Champagne vinegar and chardonnay with the shallots over high heat until only 1 tablespoon of liquid remains. Add heavy cream and cook for 1 minute. Remove from heat and add butter, 1 tablespoon at a time, whisking after each addition until melted before adding more. When all the butter has been incorporated, whisk in the lemon juice, kosher salt, and white pepper. Hold the sauce in a warm spot but not over direct heat. Heat oil in a deep fryer to 350 degrees F. Alternatively, fill a large, deep, heavy pot halfway with oil and heat to 350 degrees F. Using a mandoline, make very thin, cross-cut potato slices. Fry until golden brown. Remove to a paper towel-lined plate to drain and salt lightly. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 42785,"Very Berry LA Tart 1 1/2 cups flour, plus more for dusting 6 tablespoons sugar
1/4 teaspoon salt
1 stick unsalted butter, cubed and chilled
5 ounces cream cheese, cubed and chilled
3 tablespoons plus 1/2 teaspoon lemon juice 1/2 teaspoon vanilla extract
1 egg yolk
2 cups blackberries
2 cups raspberries
2 tablespoons cornstarch
Instructions: Preheat the oven to 400 degrees F. In a food processor combine the flour, 3 tablespoons of the sugar and the salt. Pulse in the butter and cream cheese until the mixture resembles coarse meal. Add 3 tablespoons cold water, 1/2 teaspoon of the lemon juice, the vanilla extract and egg yolk, and pulse until a dough forms. Transfer the dough to a floured work surface and form into a ball. Wrap the dough in plastic wrap, then press down to flatten and refrigerate for 30 minutes. Using a rolling pin on a floured work surface, roll out the dough to a large circle, about 14-inches in diameter. Carefully place the dough into an 11-inch tart pan with a removable bottom. Gently press the dough into the pan so there are no air bubbles around the edges. Roll the pin over the top of the tart to cut of the excess dough Prick the dough with a fork, and chill in freezer for 15 minutes. Line the tart shell with foil or parchment paper and fill it with pie weights or dried beans. Bake the shell until cooked but not browned, 12 to 15 minutes. Remove the liner and pie weighs and cool the shell. Increase the oven temperature to 425 degrees F. In a large bowl, combine the blackberries, raspberries, cornstarch, the remaining 3 tablespoons lemon juice and the remaining 3 tablespoons sugar, and gently toss to coat. Fill the crust and bake for 10 to 12 minutes, then cool to room temperature. Remove from the tart pan before slicing. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]

" 42786,"Szechwan Mixed Vegetables Cooking spray, as needed 2 tablespoons water 1/4 cup julienned carrots 1/4 cup julienned celery 1/4 cup julienned red bell pepper 1/4 cup julienned yellow bell pepper 2 tablespoons toasted peanuts 1/2 teaspoon chopped fresh garlic 1 teaspoon hot pepper flakes Salt and freshly ground black pepper Instructions: Spray a large skillet with cooking spray, and add water. Add the carrots, celery, red bell peppers, yellow bell peppers, peanuts, garlic, and hot pepper flakes and saute until tender, but still crisp. Season, to taste, with salt and pepper. ","[Chardonnay, Sauvignon Blanc, Riesling, GSM]" 42787,"Split Pea Soup 1 tablespoon olive oil 2 cups chopped yellow onions Salt Freshly ground black pepper Crushed red pepper flakes 1 tablespoon chopped garlic 1 bay leaf 1 pound dried green split peas, picked over and rinsed 8 cups chicken broth 1 cup milk Hot Sauce Instructions: In a large soup pot over medium-high heat, heat the oil. Add the onions. Season with salt, pepper, crushed red pepper. Saute for 2 minutes. Add the garlic, bay leaf, and split peas and cook, stirring, for 1 minute. Add the broth and bring to a boil, then reduce the heat to medium and simmer, stirring occasionally, for 45 minutes, until the peas are tender. Remove from the heat and let cool slightly. Remove the bay leaf and discard. Add the milk and, using a hand-held immersion blender, process until smooth. Add the hot sauce and serve hot. ","[Chianti, Barbera, Tempranillo, Garnacha]" 42788,"All-American Salad 1 small head red cabbage, shredded 1 large carrot, grated 1 medium Wisconsin red apple, cored and chopped Juice from (at least) half a Key lime 25 white seedless grapes, sliced 1/2 cup walnuts, chopped 3/4 cup raisins (golden raisins look best, but I prefer regular for taste) 1/2 sweet white onion, chopped 4 tablespoon mayonnaise Instructions: In the order listed, add all ingredients to a large bowl. Stir well after adding lime juice, and at the end. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 42789,"Grilled Crab and Cheese Sandwich 2 tablespoons mayonnaise 1 tablespoon lemon juice 1/4 teaspoon cayenne pepper 1/2 cup shredded Gruyere Salt and pepper 1 can crabmeat, drained 4 slices sourdough bread 2 tablespoons butter Instructions: In a small bowl, combine mayonnaise, lemon juice, cayenne pepper, grated cheese, and salt and pepper, to taste. Add crabmeat to mayonnaise mixture and stir to combine. Spread crabmeat mixture on bread. Cover with a second piece of bread. Melt butter in a medium skillet over medium heat. Add sandwich and brown for 2 minutes; flip and continue to brown for 2 to 3 more minutes. Repeat with second sandwich. Slice and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Chenin Blanc]" 42790,"Peanut Butter and Pumpkin Puppy Treats 1 can (15 ounces) pumpkin (not pumpkin pie mix) 3 cups brown rice flour 1 teaspoon ground cinnamon 1/4 cup peanut butter 2 eggs Instructions: Preheat oven to 350 degrees F. In large bowl stir all ingredients until soft dough forms. Divide dough in half. Using brown rice floured rolling pin, roll each half 1/2 inch thick on brown rice floured surface. Cut with 3-inch cookie cutter. On ungreased cookie sheet, place cutouts about 1 inch apart. Bake 35 to 40 minutes or until dry and golden brown. Cool 1 minute; remove from cookie sheet to cooling rack. Cool completely, about 30 minutes. Store 1 week in dog treat jar, 3 weeks in refrigerator or 2 months in freezer. Tip: Check with your vet to make sure that these puppy treats fit into your dog's diet. Be sure to check the recipe for any known foods or ingredients your pet may be allergic to. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 42791,"Pasta con Ricci 4 cloves garlic, chopped 4 tablespoons olive oil 1 pound boxed linguine 1 pinch crushed red pepper 1 sea urchin (5 ounces of eggs) 1 tablespoon chopped fresh parsley Instructions: Saute the garlic in the olive oil in a large saucepan until a golden brown. Boil 4 cups water in a large pot. Once the water is boiling, add the linguine and cook until al dente, about 7 minutes. Add the pasta to the saucepan along with the crushed red pepper and 1 cup of the water used to boil the pasta. Open the sea urchin with scissors and remove the insides (eggs). Add the eggs to the saucepan and saute with the pasta for 5 to 10 minutes before serving. Garnish with the parsley. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gruner Veltliner]" 42792,"Apple-Honey Bundt Cake 1 cup vegetable oil, plus more for the pan 3 cups all-purpose flour 1 teaspoon baking powder 3/4 teaspoon baking soda 1/2 teaspoon salt 1 1/2 teaspoons ground cardamom 1/2 teaspoon ground allspice 1/4 teaspoon ground nutmeg 1 cup honey (any kind) 3/4 cup granulated sugar 3 large eggs 1 teaspoon pure vanilla extract 3 apples (about 1 1/4 pounds), peeled and shredded 1/4 cup warm water 2 cups confectioners' sugar 3 tablespoons honey (any kind) 2 to 3 tablespoons water Instructions: Make the cake: Preheat the oven to 350? F. Brush a 12-cup nonstick bundt pan with vegetable oil. Whisk the flour, baking powder, baking soda, salt, cardamom, allspice and nutmeg in a large bowl. Combine 3/4 cup honey, the granulated sugar, vegetable oil and eggs in another large bowl; beat with a mixer on medium-high speed until light and fluffy, about 4 minutes. Stir in the vanilla. Reduce the mixer speed to low and beat in the flour mixture until just combined. Fold in the apples. Scrape the batter into the bundt pan. Bake until golden and a toothpick inserted into the center comes out clean, 50 to 55 minutes. Meanwhile, stir together the remaining 1/4 cup honey and the warm water in a small bowl. Remove the cake from the oven and brush with half of the honey mixture. Let the cake cool 20 minutes in the pan, then turn out the cake onto a rack. Brush the top of the cake with the remaining honey mixture and let cool completely. Make the glaze: Whisk the confectioners' sugar, honey and 2 tablespoons water in a medium bowl until smooth. Add up to 1 tablespoon more water, if necessary, to thin out the glaze. Transfer the cake to a platter and drizzle with the glaze, letting it drip down the sides.
","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 42793,"Quick Cooking Cheesy Polenta 2 cups chicken stock 1 cup milk 1 cup quick-cooking polenta 1 cup shredded Manchego cheese Instructions: In medium saucepan, bring the chicken stock and milk to a boil. Whisk in the polenta, stirring until the polenta just pulls from the side of the pot. Stir in the Manchego cheese and serve warm. ","[Chardonnay, Pinot Grigio, Gavi, Vermentino]" 42794,"Gingerbread Granola Bars Nonstick cooking spray 1/2 cup dark brown sugar
1/2 cup vegetable oil
4 tablespoons honey
2 tablespoons molasses
2 1/4 cups old-fashioned oats
3/4 cup pecan pieces, toasted
3/4 cup slivered almonds
1/2 cup salted roasted cashews, chopped
1/2 cup pepitas
2/3 cup dried cranberries
3 tablespoons candied ginger, chopped
1 tablespoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground allspice
1/4 teaspoon ground cloves
1/4 cup plus 1 tablespoon whole-wheat flour
1/4 cup plus 1 tablespoon wheat germ
Kosher salt
1/4 cup holiday sprinkles
Instructions: Preheat the oven to 350 degrees F. Line a 9-by-13-inch rimmed baking sheet with parchment and grease well with nonstick cooking spray. Combine the brown sugar with the oil, honey and molasses in a medium saucepan. Bring to a boil over medium heat, stirring often. Remove from the heat and set aside. Toss together the oats, nuts, pepitas, dried cranberries, candied ginger, spices, wheat flour, wheat germ and 1 teaspoon salt in a large bowl. Pour the honey mixture on top and toss to coat. Transfer to the prepared pan and spread evenly. Spray the bottom of a second baking sheet with nonstick cooking spray and use it to press the granola down into the pan evenly. Sprinkle the holiday sprinkles on top.
Bake until golden brown, 25 to 30 minutes. Let cool completely, then remove from the baking sheet and cut into fourteen 1 1/2-by-4-inch bars. Store in an airtight container at room temperature for up to a week or freeze for up to 2 months.
","[Chardonnay, Riesling, Pinot Grigio, Sparkling wine]

" 42795,"Homemade Bagels 2 tablespoons barley malt syrup (can substitute molasses or honey) 1 packet active dry yeast (2 1/4 teaspoons)
1 teaspoon granulated sugar
6 1/2 cups bread flour
2 tablespoons kosher salt Nonstick cooking spray, for the sheet tray 1/4 cup barley malt syrup 1 teaspoon baking soda
Your favorite toppings, such as sesame seeds or poppy seeds
Instructions: For the dough: Pour 1/2 cup warm water into a mixing bowl. Mix in the barley malt syrup, yeast packet and sugar until dissolved, then allow the yeast to foam, 10 minutes. To the bowl of a stand mixer fitted with the dough hook attachment, add the bread flour and salt and mix to combine. When the yeast mixture is ready, pour into the flour along with an additional 1 3/4 cups warm water. Mix until a soft dough forms. Your dough should clean the bowl and begin to climb the hook. Mix for about 5 minutes more on medium speed. After 5 minutes of mixing, pour the dough onto a clean surface and continue kneading by hand for an additional 15 minutes, until the dough is stiff, slightly tacky and very smooth. Put the dough in a clean bowl and cover with a damp towel. Let rise until doubled in size, 1 to 1 1/2 hours (see Cook's Note). Pre-shape the dough: Fold the dough down, deflating it, then turn out onto a clean work surface. Cut the dough into 12 equal pieces, about 4 ounces each. Form each piece of dough into a tight ball, rounding it in a circular motion until smooth. Place on a parchment-lined sheet tray lightly sprayed with cooking spray and repeat with the remaining dough, 6 to a tray. Cover with a damp towel and allow to rest for 10 to 15 minutes. Shape and proof: Roll out each ball into a rope roughly 9 to 10 inches. Pick up the rope and wrap it around your fingers where they meet your palm, overlapping the ends and forming a ring of even thickness. Seal the seam by rolling on your palm, then reshape if necessary into an even ring. Place back on the parchment and repeat with the remaining dough. Cover tightly with plastic wrap, then place the damp towel over the sheet tray. Refrigerate at least 4 hours or overnight. Set up your grill for indirect heat. If using a charcoal grill, build the coals on one side only. If using a gas grill, heat one side only. Your grill should be at 450 degrees F. Finishing and baking: Allow the chill to come off of the bagels for at least 1 hour before baking. The bagels are ready to finish when the dough floats in room temperature water. Fill a bowl with room temperature water, pick up a bagel and drop it into the bowl. If it floats, the bagels are ready to proceed with the rest of the finishing and baking process. If the dough sinks, allow the dough to set out at room temperature for another 30 minutes and test again. For the bagels: Fill a pot halfway with water and bring to a boil on the direct heat side of the grill. Whisk in the barley malt syrup and baking soda. The water should look like brewed black tea. Drop as many bagels as will comfortably fit, about 4, into the pot and boil for 1 minute, flipping halfway through. Remove to a draining rack and continue with the remaining bagels. Pour your desired toppings onto plates and dip the tops of each bagel into the topping, pressing gently. Put the bagels on a cast-iron pan, place on the offset heat part of the grill, close the grill and bake until the bagels are deep golden brown, 20 to 25 minutes. Let cool before serving. Oven method: Bake on a parchment-lined rimmed baking sheet at 450 degrees F for 40 to 45 minutes. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 42796,"Lamb Tacos (Barbacoa Style) 2 dried ancho chiles 2 dried chipotle chiles 1 tablespoon paprika 2 teaspoons dried oregano 1/4 teaspoon ground cinnamon 5 cloves garlic, crushed 1/2 cup vegetable oil 3 pounds tied boneless lamb shoulder Kosher salt and freshly cracked black pepper 6 banana leaves 2 limes, cut into wedges 10 to 12 flour tortillas, warmed 1 cup picked fresh cilantro leaves 1 cup crumbled queso fresco 1 cup shaved radishes 1 red onion, shaved paper thin Malbec, for serving Instructions: Rehydrate the anchos and chipotles in a bowl and cover with hot, boiling water. Soak the chiles until they are soft, about 20 minutes.
Add the chiles, paprika, oregano, cinnamon and garlic to a food processor. Pour in the oil and process until smooth. If the puree is too thick, add a tablespoon or 2 of the cl soaking liquid to thin to desired consistency.
Place the lamb in a roasting dish and sprinkle all over with salt and pepper. Pour the puree on top, cover and marinate in the fridge for 3 to 4 hours.
Preheat the oven to 275 degrees F. Thaw the banana leaves (if frozen) by running them under warm water. Line a turkey roaster or braising dish with the banana leaves, slightly overlapping them on one another.
Remove the lamb from the marinade and place on the banana leaves. Wrap up the lamb with the banana leaves, tucking in the edges so it is completely covered. Add 1 1/2 cups water to the baking dish, then cover the entire pan with aluminum foil.
Bake until the meat is tender and falling apart, 4 hours. Remove the foil and open the banana leaves. Shred the lamb with a fork and season with salt and lime juice. Serve with the warm flour tortillas, cilantro leaves, queso fresco, radishes and onions and pair with the Malbec. ","[Malbec, Tempranillo, Garnacha, Barolo]" 42797,"Patriotic Hand Pie Ice Cream Sandwiches 1/4 cup raspberry jam 2 tablespoons lemon juice (from about 1 lemon) 1 tablespoon cornstarch 1/4 cup fresh raspberries 1/4 cup blueberry jam 1/4 cup fresh blueberries Two 14.1-ounce boxes refrigerated rolled pie crusts (4 crusts) 1 large egg 2 teaspoons turbinado sugar 2 pints vanilla ice cream Instructions: Preheat the oven to 375 degrees F. Line 2 baking sheets with parchment. Whisk together the raspberry jam, 1 tablespoon of the lemon juice and 1 1/2 teaspoons of the cornstarch in a medium bowl until smooth. Fold in the raspberries. Whisk together the blueberry jam, remaining 1 tablespoon lemon juice and remaining 1 1/2 teaspoons cornstarch in another medium bowl until smooth. Fold in the blueberries. Set both fillings aside.
Unroll 2 pie crusts and place them on top of each other. Roll the dough out to a 14-by-15-inch rectangle. Place the dough over the top of a 12-cup muffin tin, making sure all of the holes are covered and some of the dough drapes over the sides. Roll out the remaining 2 pie crusts to a 14-by-15-inch rectangle and set aside (do not place over the muffin tin).
Using the muffin tin holes as a guide, spoon 1 tablespoon of raspberry filling in the center of 6 holes. Spoon 1 tablespoon of blueberry filling in the center of the remaining 6 holes. Whisk the egg with 1 tablespoon water in a small bowl. Brush the edges of the dough and the lines between the filling with the egg wash. Place the other rectangle of dough on top and gently press the edges to adhere the dough pieces together. Place a cutting board on top of the dough on the muffin tin and flip it over so the dough is now on the cutting board. Trim the edges so you have 1 large rectangle with distinct corners. Use the tines of a fork to crimp the border. Cut the dough into 12 square pies--6 raspberry and 6 blueberry. Crimp the uncrimped sides.
Put the pies on the prepared baking sheets and brush the tops with the egg wash. Cut small slits in the top of each and sprinkle with the turbinado sugar. Bake until the pies are golden brown and some of the filling is bubbling through the slits, 15 to 17 minutes. Let cool completely on the baking sheets, about 30 minutes.
Use a sharp knife to make an incision in the cardboard of the ice cream pints from the top to the bottom. Slice each pint horizontally into four 1-inch discs and remove the cardboard. Reserve 2 of the ice cream discs for another use. Using the 6 remaining ice cream discs, sandwich 1 disc between 1 raspberry pie and 1 blueberry pie; repeat with the discs and pies. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 42798,"Emeril Lagasse's Grilled Vietnamese-Style Chicken Wings 3 pounds chicken wings, split at the joint, tips removed 2 tablespoons roughly chopped garlic 1/4 cup chopped shallots 1/4 cup chopped fresh ginger 3 tablespoons chopped scallion whites 1/2 cup roughly chopped lemongrass bottoms 3 tablespoons packed light brown sugar 1/3 cup fish sauce 3 tablespoons fresh lime juice 3 tablespoons peanut oil Kosher salt 1/4 cup dry-roasted peanuts, chopped 1/4 cup chopped fresh cilantro Instructions: Rinse the wings under cold water and pat dry with paper towels. Set aside in a large bowl while you prepare the marinade. Combine the garlic, shallots, ginger, scallions, lemongrass, brown sugar, fish sauce, lime juice and peanut oil in a food processor and process until smooth. Pour the marinade over the wings and place in a large resealable plastic bag. Refrigerate overnight. Preheat a grill to medium. Remove the wings from the marinade; reserve the marinade to brush the wings while they cook. Place the wings on the grill, season with 1 teaspoon salt and cook, turning every few minutes and basting with the marinade for the first 18 or so minutes. Continue to grill the wings until cooked through, 8 to 10 more minutes. Place the wings on a serving platter and garnish with the peanuts and cilantro. ","[Syrah, Pinotage, Tempranillo, Barbera]" 42799,"Slow Cooker Chocolate Fondue 12 ounces semisweet chocolate, coarsely chopped 4 ounces bittersweet chocolate, coarsely chopped 1 cup heavy cream 1/2 cup milk 1 teaspoon vanilla extract Pinch kosher salt 2 tablespoons bourbon or orange, coffee or hazelnut liqueur, optional Instructions: Put the semisweet chocolate, bittersweet chocolate, cream, milk, vanilla and salt in a 6-cup heatproof glass bowl that will fit completely inside a 3- to 4-quart slow cooker. Cover and cook on low for 45 minutes.
Uncover and stir the chocolate mixture until smooth. Stir in the bourbon or liqueur if using. Continue to cook, covered, until the chocolate is completely melted and warm, 15 to 30 minutes. Whisk the mixture until smooth. Switch the slow cooker to the warm setting and either spoon the chocolate mixture into small serving bowls or serve it right out of the slow cooker with assorted dippers on the side.
","[Chardonnay, Pinot Grigio, Riesling, Moscato]" 42800,"Roasted Turkey with Pomegranate Sauce and Wild Rice and Goat Cheese Stuffing 1 fresh turkey, about 16 pounds 20 fresh sage leaves 1 cup (2 sticks) butter, melted Salt and freshly ground pepper Pomegranate Sauce, recipe follows Wild Rice and Goat Cheese Stuffing, recipe follows Chopped chives, for garnish Pomegranate seeds, for garnish 1 medium Spanish onion, finely diced 1 tablespoon minced garlic 3 tablespoons unsalted butter 1 tablespoon whole black peppercorns 1 cup port wine 6 cups home-made chicken stock 2 cups pomegranate juice (or substitute cranberry juice) 2 tablespoons pomegranate molasses 2 tablespoons light brown sugar Salt and freshly ground pepper 3 tablespoons finely chopped chives 1/2 cup pomegranate seeds 1 1/2 cups wild rice 5 cups water Salt 1/2 cup coarsely diced chorizo 4 tablespoons unsalted butter 1 large onion, finely diced 1 tablespoons minced garlic 2 carrots, finely chopped 3 celery stalks, finely chopped 3/4 pound stale country-style bread, cubed 6 ounces goat cheese 2 tablespoons finely chopped fresh parsley 1 tablespoons finely chopped fresh thyme 1 1/2 cups chicken stock, plus extra, if needed Instructions: Preheat the oven to 450 degrees F. Remove the neck and gizzard from the turkey and discard. Rinse the bird thoroughly with cold water and pat dry. Using your fingers, gently loosen the skin from the breasts and drumsticks and slip the sage leaves underneath. Rub the entire surface with 1/4 cup of the melted butter. Lightly sprinkle the skin and cavity with salt and pepper. Truss the turkey and place on a rack in a large roasting pan. Roast for about 45 minutes, until brown, basting with the remaining butter every 10 minutes. Reduce the temperature to 350 F and continue roasting for another 1 1/4 hours or until an instant-read thermometer inserted in the thigh registers 180 degrees F. If the legs or breast brown too quickly, cover them with foil. Transfer the turkey to a cutting board and allow it to rest 20 to 30 minutes before carving. To serve, cut down along each breast and remove it whole. Cut the breast into slices, the way you would a loaf of bread. Place on a large serving platter and arrange the thigh meat in chunks and the legs on top. Spoon some pomegranate sauce over the top and sprinkle everything with the pomegranate seeds and chives. Serve the remaining Pomegranate Sauce and the Wild Rice and Goat Cheese Stuffing alongside. You can reheat sliced turkey over medium heat in stock just to cover. Top with sauce, pomegranate seeds, and chives just before serving. Melt the butter in a large saucepan over medium heat, and sweat the onion and garlic until the onion is tender, about 3 minutes. Add the peppercorns and cook another 3 minutes. Add the port and cook, stirring, until most of it has evaporated. Add the stock, pomegranate juice, molasses and brown sugar, raise the heat to medium-high, and reduce slowly to a sauce consistency. As the sugars caramelize, the sauce will turn brownish red. Season, to taste, with salt and pepper. Remove from heat and add chives and pomegranate seeds. Place the rice, water, and salt to taste in a medium saucepan and bring to a boil over medium-high heat. Simmer until the grains open all the way. Drain the rice. Meanwhile, cook the chorizo in a small saucepan over medium heat until the fat is rendered and the chorizo gets a little crisp. Drain. Melt the butter in a large saute pan over medium heat. Add the onion, garlic, carrots, and celery and sweat until the onion is tender, about 5 minutes. Add the rice, chorizo, bread, cheese, parsley, thyme, and stock and stir to combine. The mixture should be quite wet: add a little more stock or water, if needed. Season, to taste, with salt and pepper. Transfer to a 6-cup buttered baking dish and bake, uncovered, until golden brown and heated through, 25 to 30 minutes. May be refrigerated up to 1 day; reheat with a little chicken stock for 20 minutes at 350 degrees F. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 42801,"Three-Cheese Potato Gratin Butter, for greasing the baking dish 2 tablespoons extra-virgin olive oil 1 large onion, chopped 2 large cloves garlic, chopped 1/3 cup heavy whipping cream 1/4 cup low-sodium chicken broth 1 teaspoon minced fresh rosemary 1 teaspoon coarse kosher salt 3/4 teaspoon freshly ground black pepper 5 small Yukon gold potatoes, peeled, cut into 1/8-inch-thick rounds (about 1 1/4 pounds) 1 large yam (red skinned sweet potatoes), cut into 1/8-inch to 1/4-inch-thick rounds 1 1/2 cups coarsely grated Gruyere cheese (about 5 ounces) 1/2 cup coarsely grated Asiago cheese (about 1 1/2 ounces) 1/2 cup finely grated Pecorino Romano cheese (about 1 1/2 ounces) 2 tablespoons chopped fresh flat-leaf parsley, optional Instructions: Position a rack in the center of the oven and preheat to 400 degrees F. Butter a 2-quart glass or ceramic baking dish.
Heat the oil in a heavy large skillet over medium-high heat. Add the onions and cook until tender and golden, about 10 minutes. Add the garlic and stir 1 minute. Add the cream, broth, rosemary, salt and pepper. Remove the pan from the heat.
Mix all the grated cheeses together in a medium bowl.
Mix the yams and potatoes together in a medium bowl.
Arrange one-third of the potato mixture in the bottom of the prepared baking dish. Sprinkle with one-third of the cheese mixture. Repeat the layers twice more ending with a layer of the cheese mixture. Pour the cream mixture over the layers and cover the pan with foil.
Bake the gratin until the potatoes are almost tender, about 45 minutes. Remove the foil and continue to bake until the potatoes are tender and golden on top, 20 to 25 minutes longer. Remove from the oven and let the gratin rest, 10 minutes. Sprinkle with the chopped parsley, if using, and serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Barbera]

" 42802,"Countdown #9 No Lump Gravy 7 cups low-sodium chicken stock Turkey neck, from turkey 1/2 cup dry marsala, or sherry 1 tablespoon Dijon mustard 2 tablespoons all-purpose flour Instructions: Heat the stock in a large pot over medium heat. Add the turkey neck and bring to a simmer. Turn down the heat to low and let simmer for 20 minutes.
Unless the bottom of the roasting pan is burned, you can make delicious gravy. Place the roasting pan that you used to roast your turkey in over the burners of the stove, add the marsala and mustard to the pan, and warm it over low heat. Scrape the bottom of the pan to get the drippings and tasty bits off as the marsala reduces. Reduce the marsala until there is almost no liquid left in the roasting pan.
Remove the neck from the stock. Use a small strainer to sift the flour into a medium bowl. Slowly add 1 cup of stock into the flour, whisking constantly to blend smooth and lump free.
Whisk in the flour mixture and remaining chicken stock to the roasting pan. Reduce until the mixture thickens. Generally, a gravy is a thick sauce that is made fairly quickly. Cooking it for a while longer can help the starch in the flour break down and yield a slightly smoother texture. If any lumps, strain before serving. Transfer to a gravy boat. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 42803,"Beef and Barley Cabbage Rolls 2 cups boiling water 1 teaspoon salt 1/2 cup uncooked barley 12 large, whole, outside cabbage leaves 1 pound ground beef 1 can evaporated milk 1/2 cup shredded carrot 2 tablespoons chopped fresh parsley 1 egg, slightly beaten 1/4 teaspoon celery seed 3 tablespoons finely chopped onion 1/4 teaspoon oregano 1 1/2 tablespoons ketchup 1/4 teaspoon pepper 3 tablespoons butter, melted 1 teaspoon lemon juice Paprika Instructions: In a medium stockpot, bring water and salt to a boil. Add barley and cook until tender, approximately 45 minutes, depending on type of barley used (refer to package). Drain and set aside. In another stockpot, blanch cabbage leaves in boiling water for 1 minute. In a bowl, combine barley, meat, 1/2 cup evaporated milk, carrots, parsley, egg and seasonings. Mix thoroughly and divide into 12 even portions. Place each portion on stem end of a cabbage leaf and roll up tightly. Fasten with a toothpick. Place rolls in a greased baking dish (13 by 9 by 2 inches). Pour remaining milk over the rolls and bake in a preheated 350 degree oven for 30 minutes or until cooked through, turn rolls over once to help them cook evenly. Heat butter and lemon juice. Pour over rolls and sprinkle with paprika then serve. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Zinfandel]" 42804,"Watermelon Margarita Mimosa 1 to 2 cups fresh watermelon juice 3/4 cup silver tequila
2 tablespoons triple sec
Juice of 1 lime
Simple syrup 1 bottle chilled cava
Instructions: Combine the watermelon juice, tequila, triple sec and lime juice in a pitcher and add simple syrup to taste. Fill 4 chilled Champagne flutes halfway with the margarita and top off with the chilled cava. ","[Cava, Prosecco, Sparkling Pinot Grigio]" 42805,"Barley with Bacon, Peas and Dill 3/4 cup whole hulled barley, rinsed Kosher salt 4 slices bacon, sliced crosswise into 1/2-inch strips 1 tablespoon unsalted butter 1 large yellow onion, quartered and thinly sliced 1 1/2 cups frozen peas, thawed (about 8 ounces) 1 tablespoon finely chopped fresh dill 2 teaspoons fresh lemon juice Freshly ground black pepper Instructions: Bring the barley, 3 1/2 cups water and 1/2 teaspoon salt to a boil in a medium saucepan over high heat. Reduce heat to low, cover and simmer until the barley is chewy but tender, about 50 minutes. Meanwhile, add the bacon in a single layer to a large nonstick skillet over medium heat and cook, stirring occasionally, until golden brown and crisp, about 6 minutes. Remove the skillet from the heat and transfer the bacon with a slotted spoon to paper towels to drain; reserve the bacon drippings in the skillet. Return the skillet to medium heat and melt the butter in the bacon drippings. Add the onion and 1/4 teaspoon salt and cook, stirring occasionally, until deep golden brown, about 25 minutes. Add the peas and stir until heated through, about 1 minute. Drain any excess liquid from the barley. Stir the barley into the onion-pea mixture. Stir in the dill, lemon juice and 1/2 teaspoon each salt and pepper. Transfer to a serving bowl and sprinkle with the bacon. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 42806,"Individual Raspberry Plum Crisps 2 tablespoons butter 2 cups plums, pitted and sliced thin 2 cups raspberries 1/4 cup flour 1/4 cup sugar 3/4 cup toasted chopped pecans 1 cup flour 1/4 cup brown sugar 1/2 cup melted butter 1 teaspoon salt Instructions: Preheat the oven to 400 degrees F. Butter 8 (1/2 cup) ramekins or gratin dishes. In a large bowl gently combine the plums, raspberries, flour and sugar. Distribute this mixture evenly among the ramekins. In a separate bowl, combine the pecans, flour, brown sugar, melted butter and salt. Divide this mixture evenly among the ramekins. Place the ramekins on a cookie sheet and place in the oven for 20 minutes, or until the topping is golden brown. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Moscato]" 42807,"Slow Roasted Salmon with a Warm Preserved Lemon and Crispy Caper Vinaigrette and Thinly Sliced Potatoes 1 1/2 cups sugar 3/4 cups water 2 lemons, cut into eighths 3 cups lemon juice 1/4 cup sherry vinegar 1 tablespoon chopped shallot 2 cloves garlic, coarsely chopped 3/4 cup olive oil Salt and freshly ground pepper 1/4 cup capers, drained 2 tablespoons finely chopped parsley 2 Idaho potatoes, peeled and thinly sliced on a mandolin 3 tablespoons olive oil Salt and freshly ground pepper 4 salmon fillets, 6 ounces each Olive oil Salt and freshly ground pepper Chopped flat leaf parsley Instructions: For the vinaigrette: Place sugar and water in a medium nonreactive saucepan over high heat and bring to a boil. Continue boiling until sugar has completely melted. Reduce heat to low, add the lemon wedges and cook slowly until almost soft. Remove with a slotted spoon and place on a baking rack. Let dry at room temperature overnight. Place lemon juice in a small nonreactive saucepan and cook until reduced to 1/4 cup, let cool. Place cooled lemon syrup, sherry vinegar, shallots and garlic in a blender and blend until smooth. With the motor running, slowly add the olive oil and season with salt and pepper. Pour into a bowl and fold in the parsley. Fry capers in oil until crisp, about 1 1/2 minutes. Drain on paper towel. For the potatoes: Preheat oven to 350 degrees F. Toss the potatoes with the oil and season with salt and pepper to taste. Arrange the potatoes in an even layer in the bottom of 4 small cazuelas. Place in the oven and bake 3/4 of the way through. For the salmon: Remove the potatoes from the oven and reduce the heat to 250 degrees F. Lightly brush the salmon on both sides with olive oil and season with salt and pepper to taste. Place the salmon on top of the potatoes and return the cazuelas to the oven. Bake for 12 to 14 minutes, until cooked through. Remove from oven and immediately drizzle with lemon vinaigrette, and sprinkle with chopped parsley and capers. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, C?tes du Rh?ne]" 42808,"Citrus Lace Tuiles with Buttercream 1 2/3 cups sugar 1 cup all-purpose flour 3/4 cup fresh orange juice 2 tablespoons fresh lemon juice 14 tablespoons unsalted butter, melted and cooled to room temperature 3/4 teaspoons grated lemon zest 3/4 teaspoons grated orange zest Buttercream, recipe follows Raspberries, for garnish 1/2 cup egg whites 1/2 cup sugar 8 ounces (2 sticks) softened butter 4 ounces softened goat cheese (recommended: mild Coach Farms) 1 teaspoon vanilla Instructions: Using an electric mixer fitted with the whisk attachment, mix together the sugar and flour until well combined. With the mixer on low speed, drizzle in the orange juice and the lemon juice and mix until smooth. Drizzle in the cooled melted butter slowly and add the zests. Increase the speed to medium and mix until the batter is completely smooth. Refrigerate at least 4 hours (overnight is best). Preheat the oven to 350 degrees F. For each tuile, drop a heaping teaspoon of batter onto a non-stick baking sheet with a non-stick liner, leaving three inches in between. Using a small, offset spatula or the back of a spoon dipped in cold milk to prevent sticking, gently pat each mound of batter into a very thin, even 4-inch round. Bake tuiles until they are golden brown all over, 9 to 11 minutes. Using a cannoli mold and working very quickly, roll each tuile around the mold. When the tuiles have cooled, carefully slide off the mold. Tuiles may be made smaller to form around mini tuile molds. Using a piping bag fitted with a star tip, fill each tuile shell with buttercream. Garnish with fresh seasonal fruit. Place egg whites and sugar in a stainless steel mixing bowl. Set bowl in a pot of simmering water, whisking constantly, until hot to the touch. Place whites in the bowl of an electric mixer fitted with the whisk attachment. Whip on highest setting until whites are cool and stiff. Add softened butter bit by bit until all the butter has been added. Add the vanilla and the softened goat cheese bit by bit until all has been added and the buttercream is stiff. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 42809,"Kobe Bleu Cheese Mini-Burgers with Cipollini Onions in Balsamic Reduction 24 cipollini onions 1 tablespoon olive oil 1 cup balsamic vinegar 1 large egg, beaten 1 tablespoon Irvine Spices Smokey Rotisserie Seasoning 1 red onion, finely minced 1 pound ground Kobe beef 2 ounces bleu cheese, crumbled 8 mini-potato rolls (the dinner-roll size) Instructions: In order to easily peel the cipollini onions, blanch them for 2 minutes in about 2 cups boiling water. Slip off the skins and remove the roots. Heat the olive oil in a medium saute pan over medium heat and saute the cipollini onions until they begin to soften and turn translucent. Deglaze the pan with the balsamic vinegar and reduce until the liquid is almost all gone. Set aside briefly. Heat grill. In a mixing bowl combine egg, Smokey Rotisserie seasoning and onion and stir in beef, mixing well. Add crumbled bleu cheese and mix just enough to uniformly distribute without breaking up the cheese too much. Form into 8 small patties, about 2 ounces each. Grill both sides, transfer to potato rolls (which can be very briefly pre-toasted cut side down on the grill if you like), and garnish each with 3 cipollini onions. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Barbera]" 42810,"Mexican BBQ Sauce 16 ounces barbecue sauce 3 ounces Mexican chocolate, coarsely chopped Instructions: Heat the barbecue sauce in a 2 quart saucepan over medium-low heat until warm. Add the Mexican chocolate and stir until the chocolate melts completely. Serve immediately or cool and store in an airtight container in the refrigerator. ","[Tempranillo, Malbec, Zinfandel]" 42811,"Buffalo Chicken Wontons Vegetable oil, for frying 1/2 cup Buffalo wing sauce
1/4 cup sweet chili sauce
2 tablespoons honey
2 tablespoons unsalted butter 1 cup chopped or shredded rotisserie chicken Kosher salt and freshly ground black pepper 1 large egg
1/3 cup blue cheese crumbles
10 to 12 square wonton wrappers
Carrot sticks, celery sticks and ranch dressing, for serving Instructions: Fill a deep, heavy pot halfway with vegetable oil (or use a deep fryer) and heat the oil to 360 degrees F. Put the Buffalo sauce, sweet chili sauce, honey and butter in a saucepan and bring to a simmer; simmer for 10 minutes. Toss the chicken in the sauce, season with salt and pepper and set aside to cool slightly, about 10 minutes.
Whisk together the egg and 1 tablespoon water in a small bowl for the egg wash and set aside.
Take a wonton wrapper (cover the rest with a damp towel) and put a small amount of the chicken mixture--about 2 level tablespoons--in the middle of it. Add a few pieces of blue cheese crumbles, being careful not to go too far outside of the middle of the wonton--we don't want the cheese to ooze out when frying. Next, brush all 4 corners with the egg wash, then seal the corners by pinching each opposite corner together to make that famous wonton shape; make sure there are no holes for the filling to leak out. Repeat with the remaining ingredients. Now in the fryer they go! Fry the wontons in batches until golden brown, 3 to 4 minutes total. Drain briefly on a rack or paper towel-lined plate. Serve hot with carrot sticks, celery sticks and ranch dressing. ","[Chardonnay, Sauvignon Blanc, Riesling, Zinfandel]

" 42812,"Sloppy Joes 3 tablespoons olive oil 1 medium onion, finely diced
1 medium bell pepper, finely diced
1 pound ground beef
One 15-ounce can diced fire-roasted tomatoes One 15-ounce can kidney beans, drained and rinsed
1/4 cup tomato paste
2 tablespoons apple cider vinegar
1 teaspoon brown sugar
Kosher salt and freshly ground black pepper 4 hamburger buns
Instructions: Heat the olive oil in a large skillet over medium heat. Add the onions and bell peppers and saute until softened, about 10 minutes. Add the beef, breaking it up with a wooden spoon, and cook until browned, 3 to 5 minutes. Add the tomatoes, beans, tomato paste, vinegar, brown sugar, and some salt and pepper, and cook until slightly thickened, 10 to 15 minutes. Serve warm on the hamburger buns. ","[Cabernet Sauvignon, Merlot, Malbec, Zinfandel]" 42813,"Veggie Focaccia 1 1/4 cups room temperature water 2 teaspoons kosher salt
2 teaspoons sugar
1 1/2 teaspoons instant yeast
7 tablespoons extra-virgin olive oil, plus more for brushing
3 to 3 1/4 cups all-purpose flour
Black sesame seeds and/or poppy seeds Asparagus spears, halved crosswise
Herb sprigs, such as parsley, chives, dill
Baby bell peppers
Flaky salt, for sprinkling
Sage leaves
Basil leaves
Scallion greens
Butternut squash zoodles
Red onions
Capers
Small rainbow potatoes
Whatever else your creative heart desires\u2026
Instructions: For the focaccia: Combine the water, salt, sugar and yeast in a spouted measuring cup. Whisk in 3 tablespoons olive oil. Combine the yeast mixture and 3 cups of the flour in the bowl of a stand mixer. Mix with a wooden spoon just until the dough comes together, then switch to the dough hook and knead on medium-high speed until smooth and stretchy, about 5 minutes. The dough should form a loose, somewhat sticky ball on the dough hook, but won't entirely clean the sides of the bowl. (If the dough doesn't form a ball at all, add tablespoons of flour, up to 1/4 cups.) Brush a quarter-sheet pan with 2 tablespoons oil. Add the dough, then turn to coat and press to almost fill the pan. Cover loosely with plastic wrap and let rise until doubled in size, 1 to 1 1/2 hours, depending on the temperature of your room. Preheat the oven to 400 degrees F. Uncover the dough and gently press all of the way to the edges of the pan. Brush the top of the dough with the remaining 2 tablespoons olive oil. If you'd like to make a vertical landscape, turn the pan with the short side facing you. For decoration: Start with a layer of seeds on the bottom. Using asparagus, long chives and scallion greens, add your tall stems first, then cover those at the bottom with shorter sprigs of herbs to make some ground cover. Add some butterflies, made with horizontal slices of baby bell peppers and chive antennae. Once you're happy with the arrangement, press down on the decorations to make sure they stick to the dough. Use your finger to gently dimple the dough in the space where you haven't decorated. Brush lightly with olive oil and sprinkle with flaky salt. Bake until the focaccia is risen and the top and bottom are golden brown, about 30 minutes. Let cool for 5 minutes before removing from the pan. Serve warm or at room temperature. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 42814,"Celery with Creamy White Beans 1/4 cup basil flavored olive oil, plus more as needed 1 small yellow onion, chopped 1 large clove garlic, chopped 1 (14.5-ounce) can cannellini beans, drained and liquid reserved Kosher salt and freshly cracked black pepper 6 to 8 celery stalks cut lengthwise into thin strips, about 1/4-inch by 6-inches long Instructions: Heat the oil in a large skillet over medium heat. Add the onions and garlic and cook until very soft, but not brown, about 10 minutes. Add the beans and 1/4 cup reserved liquid from the can and season well with salt and pepper. Raise heat to medium-high and continue cooking until beans begin to break down, about 5 minutes. Cool slightly and transfer the mixture to a food processor and puree, drizzling in more reserved liquid, if needed, until it is the consistency of thick hummus. Taste and adjust seasoning. Transfer to a wide, tall glass and drizzle with additional basil oil before serving. To serve, stand the celery stalks upright in the dip. (Choose a container that's small enough with high sides to allow the celery to stand upright). ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 42815,"Quick and Easy Pickles with Chiles 3 1/2 ounces sea salt (about 1/3 cup plus 1 tablespoon) 1/2 cup apple cider vinegar 8 cups bottled water 1 1/2 pounds Kirby cucumbers (about 6 small or 4 large) Few sprigs fresh dill 2 jalapeno peppers (1 red, 1 green), thinly sliced 1 habanero cl pepper, thinly sliced Instructions: Mix the sea salt, vinegar and water in a large saucepan and bring to a boil. Reduce the heat and simmer for 5 minutes. Remove the brine from the heat and allow it to cool slightly. Arrange the cucumbers upright in 2 quart-size jars. Add the dill sprigs and sliced peppers to the jars. The cucumbers should fit tightly and should come within 1/2 inch of the top of the container. Fill the containers with the brine to the top and tap on a flat surface to remove any possible air bubbles. Cover and refrigerate until pickled and chilled, at least 6 hours but preferably overnight. The pickles will last in the refrigerator for up to a few weeks. ","[Riesling, Sauvignon Blanc, Vermentino, Gavi]" 42816,"Tenderloin of Pork Hongroise with Crab Risotto and Tri-Pepper Sauce 1 (4-pound) pork loin 3 tablespoons grapeseed oil 1/4 cup stone-ground mustard 1/2 cup Irvine Spices Smokey Rotisserie Seasoning 5 cups vegetable stock 2 tablespoons grapeseed oil 2 white onions, diced 1 1/2 cups Arborio rice 1/2 cup white wine 2 bay leaves Large pinch saffron Small bunch chopped garlic chives 1 cup grated Parmesan 1 pound colossal crabmeat, picked for shells 2 tablespoons grapeseed oil 1 red bell pepper, finely diced 1 yellow bell pepper, finely diced 1 green bell pepper finely diced 1 small white onion 1 cup red wine 1/2 cup vegetable stock Salt Freshly ground black pepper 1/4 cup stick butter (4 tablespoons or 1/2 stick), cut into cubes Chopped parsley leaves, for garnish Instructions: Early in the day, rinse pork loin to remove any unwanted smells and pat dry with paper toweling. In a large saute pan, heat the oil and sear the pork loin on all sides. Remove pork to a utility platter and coat liberally with mustard, then roll in Smokey Rotisserie Seasoning. Leave refrigerated for a couple of hours. Preheat oven to 350 degrees F. In a large saucepan, bring the 5 cups vegetable stock (for the rice) to a boil and then reduce heat to a simmer. Transfer the pork loin to a covered roasting pan and slowly roast in the oven until fork tender, about 45 minutes. Allow pork loin to rest for 8 to 10 minutes before slicing. While the pork is in the oven, in another large saucepan or rondelle, heat the grapeseed oil and saute the chopped onion gently until translucent. Add the Arborio rice and using a wooden spoon stir to coat the rice with oil and to toast the rice in the pan. Add the white wine, bay leaves, and saffron and continue to stir to avoid sticking. Begin slowly adding the now hot vegetable broth, 1 ladle at a time, to the rice pan, stirring occasionally. This will bring out the starch in the rice. As the mixture absorbs the broth, ladle more into the pot. When all of the broth has been ladled into the rice pot, slowly simmer until rice begins to soften. Reduce the heat and gently stir in the chives, Parmesan, and crabmeat, trying not to break up the lumps of crab. Remove from heat when it is slightly undercooked and set aside. Rice will continue to cook in covered pot. Heat the grapeseed oil in a saute pan and cook the red, yellow and green bell peppers and onion until al dente. Add the red wine and let it reduce by half. Pour in 1/2 cup vegetable stock and let reduce again. Add salt and pepper, to taste. Remove pan from heat and whisk in butter to finish sauce. Place crab risotto in the middle of serving plate, place pork slices over the risotto and cover with a little sauce. Garnish with chopped parsley. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Sparkling Shiraz]

" 42817,"Salmon Cakes with Creamy Ginger-Sesame Sauce 6 slices whole-wheat sandwich bread 2 (15-ounce) cans salmon, drained, skin and bones removed 2 eggs, lightly beaten 5 scallions 1/2 cup finely chopped canned water chestnuts 1/4 cup finely chopped fresh cilantro leaves 1/2 teaspoon freshly ground black pepper 3 teaspoons olive oil, divided Creamy Ginger-Sesame Sauce, recipe follows 1/2 cup nonfat plain yogurt, or 6 tablespoons nonfat Greek-style yogurt 2 tablespoons mayonnaise 1 1/2 tablespoons freshly grated ginger 1 teaspoon toasted sesame oil 1 teaspoon low-sodium soy sauce Instructions: Remove crusts from the bread, break into pieces, and process in a food processor until you get a fine bread crumb. In a large bowl, flake apart the salmon with a fork. Add the egg and mix well. Finely chop 4 of the scallions and add to the bowl. Add the water chestnuts, cilantro, pepper, and the bread crumbs and mix well. Shape the mixture into 12 patties. In a large nonstick skillet, heat 1 1/2 teaspoons of olive oil over a medium heat. Add 6 patties and cook for 5 minutes on each side. Transfer the cooked patties to a plate and cover with foil to keep warm. Add the remaining 1 1/2 teaspoons olive oil to the pan, and cook the rest of the salmon cakes, 5 minutes on each side. Chop the remaining 1 scallion. Serve salmon cakes with the sauce and garnish with scallion. If using regular yogurt place the yogurt in a strainer lined with a paper towel. Put the strainer over a bowl and place in the refrigerator to drain and thicken for 30 minutes. Place drained yogurt or Greek-style yogurt into a small bowl. Add mayonnaise, ginger, sesame oil, and soy sauce. Whisk until smooth. ","[Pinot Grigio, Sauvignon Blanc, Riesling, Chianti]" 42818,"Ice Cream Sundae Cones 6 waffle cones 1 cup malted milk balls, plus 6 more for the cones 4 large chocolate-covered peanut butter cups, chopped 2 quarts vanilla and/or chocolate ice cream 1/4 cup chocolate fudge sauce 5 ounces semisweet chocolate, chopped 1 ounce milk chocolate, chopped 6 tablespoons unsalted butter, cut into small pieces 1 1/2 tablespoons corn syrup or agave syrup 1/2 cup roasted peanuts, finely chopped Instructions: Place a stainless steel bowl in the freezer to chill, about 20 minutes. Set 6 tall glasses on a baking sheet and put a cone in each. Drop a malted milk ball into each cone.
Roughly chop the remaining malted milk balls and put in the cold bowl with the peanut-butter-cup pieces and ice cream. Use a metal spoon to smash and stir the candies into the ice cream, working quickly to keep it from melting.
Press 1 small scoop of the candy ice cream into each cone. Dot with a heaping teaspoon of fudge sauce and top with 2 generous scoops of the candy ice cream. Freeze the cones (in the glasses) until firm, about 2 hours.
Meanwhile, melt the semisweet and milk chocolate with the butter and corn syrup in a heatproof bowl set over a saucepan of barely simmering water (do not let the bowl touch the water), stirring until smooth. Remove the bowl from the saucepan and let sit until the chocolate is cool but still pourable, about 10 minutes.
Remove the cones from the glasses and dip the ice cream into the chocolate, swirling to coat. Immediately sprinkle the peanuts over the chocolate; place the cones upright in the glasses and freeze until the chocolate shell is set, at least 1 hour or overnight.
","[Chardonnay, Riesling, Moscato, Pinot Grigio]" 42819,"Garlic-Citrus Roast Turkey 1 stick unsalted butter, at room temperature 2 large cloves garlic, finely grated, plus 1 head, halved
2 teaspoons dried oregano 1 teaspoon ground coriander Pinch of red pepper flakes 1 lemon, zest grated, fruit reserved and halved 1/2 orange, zest grated, fruit reserved Kosher salt and freshly ground pepper 1 12- to 14-pound turkey, thawed if frozen, giblets removed (neck reserved) 1 onion, quartered 1 carrot, chopped 1 stalk celery, chopped Instructions: Mash the butter with the grated garlic, oregano, coriander, red pepper flakes, lemon zest, orange zest, 1 teaspoon salt and a few grinds of pepper in a bowl. Spoon onto a piece of plastic wrap and shape into a log. Wrap and refrigerate until firm, at least 1 hour. Position a rack in the lowest part of the oven, remove the other racks and preheat to 350 degrees F. Put the turkey neck, onion, garlic halves, carrot and celery in a large roasting pan; set a rack on top. Add 2 cups water. Pat the turkey dry. Slice the butter log into 1/2-inch-thick rounds. Gently separate the turkey skin from the breast, the thighs and the top of the drumsticks. Slide the butter under the skin. Stuff the lemon halves and orange half inside the cavity. Tie the legs together with kitchen twine. Season the turkey generously with salt and pepper and place breast-side up on the rack; tuck the wings under the body. Let sit at room temperature 30 minutes. Roast the turkey 1 1/2 hours, then baste with the pan drippings. Continue to roast, basting every 30 minutes, until the skin is crisp and golden and a thermometer inserted into the thigh registers 160 degrees F to 165 degrees F, 45 minutes to 1 1/2 hours more. Transfer the turkey (on the rack) to a rimmed baking sheet and let rest 30 minutes before carving. Use the pan drippings for gravy. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 42820,"Mushroom Cheeseburger Mac and Cheese 2 tablespoons extra-virgin olive oil 8 ounces ground beef 4 ounces white button mushrooms, trimmed and finely chopped 4 ounces cremini mushrooms, trimmed and finely chopped 1 small onion, chopped 1 tablespoon all-purpose flour 2 teaspoons paprika 1 teaspoon mustard powder 1/2 teaspoon garlic powder Kosher salt and freshly ground pepper 6 tablespoons ketchup 2 cups low-sodium beef broth 3/4 cup half-and-half 2 cups elbow macaroni (about 8 ounces) 4 ounces mild yellow cheddar cheese, shredded (about 1 cup) Chopped fresh parsley and chopped dill pickles, for topping Instructions: Heat the olive oil in a medium Dutch oven over medium-high heat until shimmering. Add the beef, mushrooms and onion and cook, stirring often, until the mushrooms release their liquid. Let simmer, undisturbed, until the liquid is cooked off, about 5 minutes. Continue to cook, stirring, until the mushrooms and beef are browned, 1 to 2 more minutes. Add the flour, paprika, mustard powder, garlic powder, 1 teaspoon salt and a few grinds of pepper to the pot; stir to combine with the beef and mushrooms. Stir in 1/4 cup ketchup. Add the beef broth, half-and-half and 1 cup water. Bring to a simmer and add the macaroni. Adjust the heat so the sauce is simmering and cook, stirring occasionally, until the pasta is al dente, about 8 minutes. Reduce the heat to low and stir in the cheese and the remaining 2 tablespoons ketchup. Remove from the heat and let sit for a few minutes so the sauce thickens slightly. Serve with chopped parsley and pickles. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 42821,"Grilled Fennel with Grilled Jalapeno Sauce 2 bulbs fennel, stalks removed and fronds reserved Salt 2 tablespoons olive oil Freshly ground black pepper 1 whole jalapeno 1 teaspoon olive oil Salt and freshly ground black pepper 1/4 cup honey 3 teaspoons apple cider vinegar Instructions: For the fennel: Heat a grill or grill pan over medium-high heat. Slice a thin layer off the root end of each fennel bulb. Cut each fennel bulb into 8 wedges, keeping the root end intact. Chop 2 tablespoons fennel fronds and reserve. Bring a medium pot of salted water to a boil. Blanch the fennel wedges until crisp-tender, about 1 1/2 minutes. Remove from the water and set aside so the water evaporates and the fennel cools slightly. Brush all sides of the fennel with the olive oil. Season with a sprinkle of salt and a grind or 2 of pepper. Place the fennel bulbs on the grill, 1 cut-side down. Grill the fennel until golden and caramelized, about 4 minutes. Flip and grill 4 minutes more on the other cut side. Meanwhile, for the sauce: Brush the jalapeno with the olive oil and sprinkle with salt and pepper. Place the jalapeno on the grill and grill on all sides, turning while grilling, until some charring occurs, 10 to 15 minutes. Remove the jalapeno from the grill, remove the stem and chop the pepper very well. Place in a medium bowl with the honey, vinegar and reserved fennel fronds. Whisk to bring together and season with salt and pepper. Remove the fennel from the grill and drizzle the sauce over the top. Serve warm. ","[Chardonnay, Pinot Grigio, Vermentino, Riesling]

" 42822,"Tomato Basil Soup 1 tablespoon olive oil 1 medium sweet onion, chopped 1 can ground peeled tomatoes 5 cups vegetable or chicken stock Salt and freshly ground black pepper 1/2 cup loosely packed fresh basil, thinly sliced Instructions: Heat the olive oil in a large soup pot over medium high heat. Add the onion and cook, stirring often, until softened, about 10 minutes. Add the tomatoes and the stock. Bring to a boil and then reduce to a simmer. Cook until soup is slightly thickened, about 20 minutes. Season with salt and pepper. Stir in the basil. Place the pot of soup directly in sink, and using a stick blender, blend until smooth. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 42823,"Pimento Cheese Sandwiches One 10-ounce package sharp white Cheddar 1/2 cup packed, jarred pimentos, finely chopped 1/4 cup mayonnaise 1 tablespoon brine, reserved from pimento jar 1 clove garlic, finely chopped Kosher salt and freshly ground black pepper Hot sauce, such as Tobasco 16 slices toasted whole wheat sandwich bread 16 slices tomato 8 leaves red-leaf lettuce Instructions: Finely grate the cheese and transfer to a food processor. Add the peppers, mayonnaise, brine and garlic. Season with salt, pepper and hot sauce. Pulse until slightly chunky.
Top half of the bread slices with 2 slices tomato, 1 leaf of lettuce and 1/4 cup of the cheese mixture. Top with the remaining bread. Cut into triangle quarters and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Zinfandel]" 42824,"Shortcakes with Grilled Peaches, Sweet Ricotta Cream, Truffled Honey and Huckleberries 4 large peaches, peeled, pitted and sliced 4 tablespoons honey 1 teaspoon lemon juice 1 teaspoon white truffle oil 2 cups all-purpose flour 2 tablespoons granulated sugar 2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 5 tablespoons cold unsalted butter, cut into bits 1 cup well-shaken buttermilk 1 cup whipping cream, chilled 4 tablespoons confectioners' sugar 2 teaspoons pure vanilla extract 1 cup ricotta 1 pint fresh huckleberries or raspberries, for serving Instructions: For the peaches: Grill the peaches over medium heat until lightly grilled, 2 to 3 minutes per side. Place the honey, lemon juice and truffle oil in a mixing bowl and add the grilled peaches. Toss together to coat well. Let stand until juices form, about 30 minutes. For the shortcakes: Put the oven rack in the middle position and preheat the oven to 400 degrees F. Whisk together the flour, granulated sugar, baking powder, baking soda and salt in a large bowl. Blend in the butter with your fingertips until the mixture resembles coarse meal. Add the buttermilk and stir just until a soft, sticky dough forms. Drop the dough in 6 mounds about 2 inches apart on an ungreased large baking sheet and bake until golden, 15 to 18 minutes. Transfer the biscuits to a rack and cool slightly, about 10 minutes. For the ricotta cream: Beat the cream, confectioners' sugar and vanilla in medium bowl until stiff peaks form. Fold in the ricotta and reserve. Using a serrated knife, cut the shortcakes in half horizontally. Place the cake bottom on each of 6 plates. Top each with the sweet ricotta cream and grilled peaches. Cover with the cake tops. Garnish the plates with huckleberries and any reserved truffled peach juices. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 42825,"Sausage and Pirogi 1 large Italian sausage, skewered on rotisserie 4 large asparagus spears 1/2 cup olive oil Kosher salt Freshly ground black pepper 1/4 cup brown mushrooms, finely diced 3 cloves garlic, thinly sliced 6 cherrystone clams 1 cup white wine 2 tablespoons bread crumbs 1 slice Canadian ham, minced 6 wonton wrappers 1/4 cup ricotta cheese 1 scallion, thinly sliced 1 tablespoon thyme leaves, finely chopped Instructions: Heat the grill. Skewer the sausage and let it turn until the skin is blistered. Meanwhile, season the asparagus with 2 tablespoons of oil, salt and pepper, and grill for several minutes. When cooled, chop into 1-inch pieces. In a large saute pan, heat 3 tablespoons of oil over medium-high heat. Add the mushrooms, and cook until golden brown. Let cool and reserve. In another large saute pan, heat 3 tablespoons of olive oil, and add the garlic. Cook the garlic until caramelized, and then add the clams and white wine. Put a lid on the pan so that the clams open. Once they open, remove the clams and take off the top shell. In a small bowl, mix the bread crumbs and ham, and sprinkle on top of the clams. Continue cooking wine sauce until reduced by 1/2. Bring a small pot of salted water to a boil. Meanwhile, make the pirogis. Mix the mushroom, ricotta and scallion in a small bowl. With a medium cookie cutter, cut out 6 rounds from the wonton skins. Place a small spoon of the filling in the center. Dip your finger in water and run it around the edges of the round. Fold 1 side over to make a 1/2 moon and seal, pressing down carefully along edge. Repeat for the remaining perogi. Place the pirogi in the boiling water, and cook until the wontons are tender. Remove from water, and drizzle with a little olive oil. When sausage is cooked, slice it on the bias. Place the clams along the edge of a serving bowl. Toss the asparagus, pirogi and sausage lightly to mix, and spoon into the center of the bowl. Sprinkle with thyme. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Gavi]" 42826,"Curry Chicken One 3-pound bone-in chicken, cut into 12 pieces 2 tablespoons salted butter 1 tablespoon garlic powder
1 tablespoon chicken bouillon powder 1/2 teaspoon dried thyme leaves 1 medium onion, chopped
1 small tomato, chopped
1/2 bunch scallions, chopped
Salt and black pepper 6 tablespoons curry powder 1 pound white or yellow potatoes, peeled and cut into 2-inch dice 1 tablespoon cornstarch mixed with 2 tablespoons water
Cooked rice, for serving Instructions: Combine the chicken, butter, garlic powder, bouillon, thyme, onions, tomatoes, scallions, 4 cups water, 2 teaspoons salt and 1 teaspoon pepper in a large pot. Cover and bring to a boil over high heat. Stir in the curry powder, then reduce the heat to medium and simmer for 20 minutes, stirring every 5 minutes. Add the potatoes, raise the heat to high, and bring to a boil, uncovered. Reduce the heat back to medium, cover the pot and simmer, stirring occasionally, until you can easily piece a potato with a fork, about 15 minutes. Stir in the cornstarch mixture and simmer 3 minutes more. Serve with rice. ","[Chardonnay, Sauvignon Blanc, Riesling, Garnacha]" 42827,"Honey-Chipotle Chicken Pasta Salad Kosher salt and freshly cracked black pepper 1 pound ditalini pasta Honey-Chipotle Vinaigrette, recipe follows 2 cups shredded rotisserie chicken meat (from about 1 rotisserie chicken) 1 pint cherry tomatoes, halved
1 cup sliced drained banana peppers 1 avocado, thinly sliced.
2 tablespoons minced fresh chives
1/2 cup red wine vinegar 1/4 cup mayonnaise 2 tablespoons honey
2 tablespoons chipotle peppers in adobo, plus more if needed 1 tablespoon Dijon mustard 1 teaspoon dried Italian seasoning
1 clove garlic
Salt and freshly cracked black pepper
1/4 cup olive oil
Instructions: Bring a pot of salted water to a boil. Cook the pasta in the boiling water until al dente according to the package instructions. Drain and transfer to a large bowl. Toss the pasta with the Honey-Chipotle Vinaigrette. Season with salt and pepper. Next, add the chicken, cherry tomatoes and banana peppers. Toss it all and transfer to a pasta bowl for serving. Top with fanned-out avocado slices and garnish with the chives. Put the vinegar, mayo, honey, chipotle, mustard, Italian seasoning, garlic and some salt and pepper in a blender or food processor. While the machine is running, slowly drizzle in the olive oil until the dressing is combined and emulsified. Adjust the seasoning if necessary, or add more chipotle if you want it more spicy. ","[Pinot Grigio, Sauvignon Blanc, Vermentino, Tempranillo]" 42828,"Wild Rice, Dried Cherry, and Almond Stuffing 1 cup dried cherries (about 4 ounces) 2/3 cup tawny or ruby port 2 cups (11 ounces) wild rice, rinsed 2 tablespoons butter (plus 3 tablespoons butter if making ahead) 3 medium celery ribs, finely chopped, plus 1/3 cup finely chopped celery leaves 1/2 cup minced shallots 1 cup (4 ounces) toasted slivered almonds 4 teaspoons chopped fresh sage or 2 teaspoons dried 3/4 teaspoon salt 1/2 teaspoon freshly milled black pepper 1/4 cup homemade turkey stock or reduced-sodium chicken broth Instructions: In a small bowl, mix the dried cherries and port and let stand while preparing the stuffing. Bring a large pot of lightly salted water to a boil over high heat. Add the wild rice and reduce the heat to medium. Cook until the wild rice is tender and most of the grains have burst, 45 to 60 minutes. Drain well and rinse under cold running water. Place the rice in a large bowl. In a large skillet, melt the butter over medium heat. Add the chopped celery and cook until crisp-tender, about 5 minutes. Add the shallots and celery leaves and cook until softened, about 2 minutes. Add the cherries and their soaking liquid. Boil until the port has almost completely evaporated, about 3 minutes. Stir the mixture into the wild rice, along with the almonds, sage, salt and pepper. (The stuffing can be prepared up to 1 day ahead, stored in self-sealing plastic bags and refrigerated. To reheat the stuffing, melt 3 tablespoons unsalted butter over medium heat in a large skillet or Dutch oven. Add the stuffing and cook, stirring often, until warmed. Use to stuff the turkey. Place any remaining dressing in a buttered baking dish, cool, cover, and refrigerate. To reheat, drizzle with about 1/4 cup broth and bake in a preheated 350 degree oven for about 20 minutes. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, GSM]

" 42829,"Creamy Arugula and Lettuce Soup with Goat Cheese 1 tablespoon olive oil 1 shallot, thinly sliced 3/4 pound Yukon gold potatoes, peeled and diced 4 cups chicken or vegetable stock 1 cup chopped, about 2 ounces, assorted lettuce (butter, red leaf, green leaf) 2 cups (2 ounces) arugula or spinach leaves 1/4 cup cream 1 teaspoon salt 1/2 teaspoon freshly ground black pepper Instructions: Garnish: 2 1/2 ounces goat cheese, sliced In a medium pot warm the olive oil over medium heat. Add the shallots and cook until tender and starting to brown, about 4 minutes. Add the potatoes and the stock. Bring the stock to a simmer over high heat. Reduce the heat and continue to simmer, covered, until the potatoes are almost tender, about 20 minutes. Add the arugula and lettuce to the pot and continue simmering, uncovered until the greens are tender, another 2 to 3 minutes. Using a slotted spoon, transfer the potatoes and greens to a blender. Pour in enough of the stock to cover the vegetables. Add the cream, salt, and pepper. *Blend the ingredients together until smooth. Be careful to blend slowly at first with a kitchen towel held tight to the top of the blender lid. Blending hot ingredients can cause the lid to blow off. Pour the blended soup back into the pot with the remaining stock. Stir to combine. Cover and keep warm. Pour the soup into 4 serving bowls. Top each soup with 1/2-ounce sliced goat cheese. Serve immediately.

• When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]

" 42830,"Big Jeff's Jumbo Lasagna 4 pounds whole milk ricotta 3/4 pound shredded mozzarella-provolone mix (50/50) 1/4 pound grated Romano 1/4 cup chopped fresh flat leaf parsley 1 1/2 tablespoons ground black pepper 5 eggs 1/8 cup extra-virgin olive oil 26 lasagna noodles, cooked to al dente 24 ounces Nana's Sunday Sauce, recipe follows 1 pound cooked and sliced Italian rope sausage 6 cooked Nana's Giant Meatballs, recipe follows 1/2 pound sliced provolone 1/4 cup grated Romano 3/4 cup extra-virgin olive oil 1/4 pound pork neck bones 1/4 pound pork rib tips 1 teaspoon garlic salt 1/2 cup chopped fresh garlic 1/4 cup chopped fresh flat leaf parsley 1 medium yellow onion, chopped fine 3 pounds canned crushed tomatoes 1/4 cup chopped fresh basil 3 pounds tomato paste 1 teaspoon salt 1 teaspoon ground black pepper 1/2 pound ground beef 1/2 pound ground pork 6 ounces breadcrumbs 3 tablespoons chopped fresh basil 3 tablespoons chopped garlic 1/4 teaspoon salt 1/2 teaspoon ground black pepper 1 egg 1/2 medium diced yellow onion Extra-virgin olive oil, for rolling meat Instructions: For the cheese filling: Preheat oven to 350 degrees F. Mix together the ricotta, mozzarella mix, Romano, parsley, pepper and eggs in a large bowl. For the lasagna: Coat bottom of a 9-by-13-by-3-inch baking pan with the olive oil. Layer 14 lasagna noodles overlapping each other in bottom of pan. Add 8 ounces Nana's Sunday Sauce spread evenly over pasta, then pour in half of the cheese filling. Evenly spread all of sausage on top of the cheese filling and add 7 more lasagna noodles. Add 8 ounces Nana's Sunday Sauce and the remaining cheese filling. Crumble Nana's Giant Meatballs over cheese filling and add 8 slices provolone to cover the meatball layer. Cover the provolone with remaining lasagna noodles. Spread the remaining Nana's Sunday Sauce over noodles and top with Romano. Cover with foil and bake for 3 hours. Heat olive oil in a large Dutch oven and add neck bones and rib tips. Sprinkle with garlic salt and brown the meat, about 15 minutes. Add garlic, parsley and onion and cook until translucent, about 15 minutes. Add crushed tomatoes and basil. Cook down, stirring continuously, about 20 minutes. Add tomato paste, salt and pepper and 26 cups water. Bring to a boil, then simmer until reduced by a quarter, about 2 hours. Preheat oven to 375 degrees F. Mix beef, pork, breadcrumbs, basil, garlic, salt, pepper, egg and onion in a bowl and form into 4-ounce balls. Roll in olive oil and place on a sheet pan. Bake until roasted to golden brown, about 20 minutes.
","[Chardonnay, Barolo, Chianti, Tempranillo]" 42831,"Caramel Chocolate Ginger Swirls 1 (14.5-ounce) package gingerbread mix (recommended: Betty Crocker) 1/2 stick (1/4 cup) butter, melted 1 egg 1/4 cup all-purpose flour, if needed 1 (17-ounce) jar caramel topping, chilled 1 (14.5-ounce) jar dark chocolate ice cream fudge topping Instructions: Preheat oven to 350 degrees F. Combine the gingerbread mix according to package instructions. Using a tablespoon, roll dough into balls. Place on an ungreased cookie sheet. Slightly flatten each cookie. Bake for 10 minutes. Transfer cookies to a cooling rack and cool completely. Place a scant 1/2 teaspoon of caramel topping on each cookie center. Top with 1/2 teaspoon chocolate topping. Carefully work chocolate to within 1/4-inch of the edge of the cookies. Place in freezer for 20 to 25 minutes to set. Serve immediately. ","[Merlot, Cabernet Sauvignon, Malbec, Zinfandel]" 42832,"Fried Corn 4 tablespoons butter One 16-ounce bag frozen corn, defrosted 3 tablespoons white sugar or honey 1/3 cup heavy cream Salt 1/2 teaspoon black pepper Instructions: In a large skillet over medium-high heat, melt 4 tablespoons butter. When butter is foamy add the corn stirring to coat with the butter. Cook stirring frequently for 1 minute. Add sugar or honey and cook for 2 minutes more. Increase heat to high and add heavy cream-continue to stir so corn won't stick to pan. Add salt and pepper. Cook corn until most all of the cream has absorbed about 5 minutes more. Remove add serve hot. ","[Chardonnay, Sauvignon Blanc, Riesling, Chenin Blanc]" 42833,"Mole Negro Ozaqueno (Oaxacan Black Mole 2 large chickens (about 3 1/2 pounds each), each chicken cut into 8 pieces 2 small heads of garlic, scored around the middle 2 small white onions, roughly sliced 6 fresh mint sprigs Sea salt to taste 1/4 pound chilhuacles negros or guajillos 2 ounces chiles pasillas (Mexican, not Oaxacan) 2 ounces chiles mulatos 1/2 pound (about 1 large) tomatoes, broiled 1 cup water 3 whole cloves 3 whole allspice 6 fresh thyme sprigs, leaves only 6 fresh marjoram sprigs, leaves only 1 tablespoon Mexican oregano 3/4 cup melted lard or safflower oil 1/4 cup sesame seeds 1/4 cup shelled peanuts 10 unskinned almonds 1/4 cup raisins 1 small onion, thickly sliced 12 small garlic cloves, peeled 1 very thick 3-inch cinnamon stick, slivered 1 ripe plantain, skinned and cut into thick slices 2 crisp-fried corn tortillas 3 thick slices dried French bread 1 (2-ounce) tablet Mexican drinking chocolate Sea salt to taste Instructions: Put the chicken into a saucepan with the garlic, onions, and mint. Add the water to cover and salt to taste. Bring to a simmer, cover the pan, and continue simmering until the chicken is just tender, about 35 minutes. Strain, reserving the broth. Remove the stems from the dried chiles. Slit them open, and remove seeds and veins, reserving the seeds. Toast the chiles for about 50 seconds on each side; if you're using guajillos, toast them longer, until they are almost charred, about 2 minutes. Rinse the chiles in cold water, cover with hot water, and leave to soak for about 30 minutes. Put the reserved cl seeds into an ungreased frying pan and toast over fairly high heat, shaking them around from time to time so that they brown evenly. Then raise the heat and char until black. Cover with cold water and set aside to soak for about 5 minutes. Strain and put into a blender jar. Add the broiled tomatoes, unpeeled, to the blender jar along with the water, cloves, allspice, thyme, marjoram, and oregano. Heat some of the lard in a small frying pan and fry the sesame seed until a deep golden color, a few seconds. Strain, putting the fat back into the pan and the seeds into the blender jar, and blend as smooth as possible. Fry the rest of the ingredients, except the chiles and chocolate, one by one, strain, and put into the blender jar, blending after each addition and adding water or broth as necessary to release the blades. Heat 1/4 cup of the lard in the heavy pan in which you are going to cook the mole, add the blended mixture, and fry over medium heat, stirring and scraping the bottom of the pan from time to time, for about 15 minutes. Meanwhile, put a few of the chiles and about 2 cups of the water in which they were soaking into the blender jar and blend until smooth. When you have blended all the chiles, add them to the fried ingredients together with the chocolate and cook for 5 minutes longer. Add about 4 cups of the chicken broth and continue cooking for 35 minutes. Skim the fat that forms on the top if you are going to make tamales or mole. It is added to color and flavor the masa. Add more broth if necessary, the mole should just coat the back of a wooden spoon. Add the chicken and salt to taste; cook for 10 minutes longer. ","[Syrah, Tempranillo, Garnacha, Zinfandel]" 42834,"Whole Hot-Sauced Fried Chickens with Flo's Potato Salad and Southern Cooked Greens 2 whole fryer chickens (about 4 1/2 pounds) Salt Freshly ground black pepper 2 cups hot sauce 2 cups buttermilk 3 cups all-purpose flour Essence, recipe follows Peanut oil, for frying 3 pound new potatoes, quartered, cooked until tender and cooled 1 cup mayonnaise 1/4 cup Creole or whole grain mustard 3 tablespoons fresh lemon juice Hot Sauce Salt Freshly ground black pepper 3/4 cup finely chopped red onions 1 tablespoon chopped garlic 6 large hard-boiled eggs, sliced 1/2 pound cooked crispy bacon, chopped 1/4 cup chopped green onions, green part only 2 1/2 tablespoons paprika 2 tablespoons salt 2 tablespoons garlic powder 1 tablespoon black pepper 1 tablespoon onion powder 1 tablespoon cayenne pepper 1 tablespoon dried leaf oregano 1 tablespoon dried thyme 1/2 pound raw bacon, chopped 3 cups julienne onions Salt Freshly ground black pepper Pinch cayenne 2 tablespoons minced shallots 1 tablespoon minced garlic 1 (12-ounce) bottle Dixie Beer 1/4 cup rice wine vinegar 1 tablespoon molasses 6 pounds greens, such as mustard greens, collard greens, turnip greens, kale, and spinach, cleaned and stemmed Instructions: For the Fried Chickens: Season the both chickens with salt and pepper. Place each chicken in a large resealable bag. Add 1 cup of the hot sauce and buttermilk to each bag. Seal each bag and shake several times to incorporate all of the ingredients. Place in the refrigerator and marinate overnight. Remove the chicken from each bag and pour the marinade in a large mixing bowl. In another large mixing bowl, add the flour and season with Creole seasoning. Mix well. Dredge each chicken in the seasoned flour, coating completely. Dip each chicken in the reserved marinade, letting the excess drip off. Dredge the chicken for a second time in the seasoned flour, coating completely. Shake off any excess. Assemble the frying rig according to manufacture?s directions. To fry each chicken, fill the pot three quarters of the way full with the peanut oil and heat the oil to between 350 degrees and 360 degrees F. Place one chicken in the basket insert and carefully and slowly lower it into the hot oil. Turn the chicken every 5 minutes, using long-handled forks. A whole chicken will take 3 to 5 minutes per pound to cook. It is done when the internal temperature reaches 170 degrees to 180 degrees F on an instant read meat thermometer.Carefully lift the basket out of the hot oil. This can be done by inserting a broomstick through the handles and having 2 strong people lift the basket out of the pot. Using the long-handled forks, transfer the chicken to a large brown paper bag and let stand for about 15 minutes before removing to carve. Repeat the procedure for the second chicken. Carve the chickens into individual pieces. For the Salad: In a large mixing bowl, combine the potatoes, mayonnaise, mustard, and lemon juice. Season with hot sauce, salt and pepper. Mix thoroughly. Add the onions and garlic. Mix thoroughly. Fold in the eggs, bacon and green onions. Mix well. To serve, mound the potato salad in the center of each plate. Lay a couple pieces of chicken next to the salad. Garnish with parsley. Combine all ingredients thoroughly and store in an airtight jar or container. Recipe from \New New Orleans Cooking, by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993. In a large pot, render the bacon until crispy, about 5 minutes. Add the onions and cook for about 6 to 7 minutes or until the onions are wilted. Season the mixture with salt, pepper and pinch of cayenne. Add the shallots and garlic and cook for 2 minutes. Stir in the beer, vinegar, and molasses. Stir in the greens, a third at a time, pressing the greens down as they start to wilt. Cook the greens, uncovered for about 1 hour and 15 minutes. Yield: 8 servings ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 42835,"Sweet Corn Pudding 1/2 cup chopped bacon 2 tablespoons butter 1 cup chopped onion 4 ears sweet corn, kernels removed 1 1/2 teaspoons salt 1/4 teaspoon cayenne pepper 6 eggs 2 cups heavy cream 1 cup milk 1/4 teaspoon fresh ground pepper 1/8 teaspoon nutmeg 1/2 cup grated Parmesan 1/2 cup yellow cornmeal Instructions: Preheat oven to 375 degrees F. In a saute pan, over a low flame, place the chopped bacon and cook until it's crisp. Remove it from the pan, reserving the fat. Add the butter to it and saute the onions until translucent. Add the corn kernels, salt, and cayenne pepper and saute a few minutes more to cook the corn. Remove from the heat. In a bowl, whisk the eggs well then add the cream and milk and whisk some more until well combined. Add the pepper, nutmeg, Parmesan, and cornmeal and whisk to combine. Stir in the bacon, onion, and corn mixture and pour into a greased 6-cup casserole dish. Bake at 375 degrees F for 1 hour. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 42836,"Passover Cobbler 3 large eggs 3/4 cup sugar 1/4 cup kosher for Passover vegetable oil
3/4 cup matzo meal 2 tablespoon potato starch 6 to 8 cups peeled and sliced fruit, like apples, pears, and strawberries 1/8 cup cinnamon sugar Instructions: Preheat oven to 350 degrees F. Lightly oil a 9 by 9-inch square baking pan. Beat eggs with sugar until well blended. Add the oil, matzo meal, potato starch, salt and blend well.
Put all the fruit in the pan and sprinkle with most of the cinnamon sugar, reserving a little for the top. Spoon the batter over the fruit, covering as much of the fruit as you can. Sprinkle with remaining sugar.
Bake until the topping is set and just turning tan, about 45 minutes. Serve hot, warm or at room temperature.
","[Chardonnay, Riesling, Moscato, Gewrztraminer]" 42837,"Pumpkin Seed Truffles Cooking spray, for greasing the cookie sheet 1 cup granulated sugar 1/2 cup light corn syrup
1/2 stick (4 tablespoons) unsalted butter, at room temperature
1 cup shelled pumpkin seeds
1 teaspoon baking soda
1 teaspoon vanilla extract 1/4 teaspoon pumpkin pie spice
8 ounces dark chocolate, chopped 1 stick (8 tablespoons) unsalted butter, at room temperature 1/2 cup pumpkin puree
1/2 teaspoon pumpkin oil flavoring
Instructions: For the pumpkin seed brittle: Spray a cookie sheet or jelly roll pan and set aside. Cook the sugar, corn syrup and 1/2 cup water together in a heavy skillet until the mixture reaches between 223 and 234 degrees F (the thread stage) on a candy thermometer. Immediately add the butter and pumpkin seeds, stirring constantly. When the candy turns a caramel color, remove it from the heat and quickly add the baking soda, vanilla and pumpkin pie spice. Stir to combine. Pour onto the prepared cookie sheet and spread as thinly as possibly with the back of an offset spatula, using extreme caution not to get burned. Let cool completely, then break into small pieces. Crush half of the brittle into small pieces to be used in the truffle covering; save the remainder for eating. For the truffles: Melt the chocolate over a hot water bath in a double boiler, then add the butter; mix well to fully incorporate. Fold in the pumpkin puree and pumpkin flavoring. Pour into a clean container and put into the refrigerator to set up, or pour into prepared chocolate molds. If you are hand rolling truffles, let the truffle mix come to room temperature before forming into balls. Use a melon baller to scoop the mixture into balls, then roll them in the crushed pumpkin seed brittle to finish them off.
","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 42838,"Light Tacos 1 orange, unpeeled and thinly sliced, divided 1/2 onion, peeled and thinly sliced, divided 4 cloves garlic, halved and smashed, divided 2 1/4 pound flank steak Salt and freshly ground black pepper 1 cup light-colored beer, preferably lager 1/3 cup low-sodium soy sauce 1 large lime, juiced 1/2 serrano cl, seeded and minced 1 green onion, thinly sliced 2 teaspoons chopped fresh cilantro 1 head butter lettuce, leaves separated 1 avocado, peeled, pitted, and thinly sliced Instructions: For the steak: Scatter half the orange slices, half the onion slices, and half the garlic pieces on the bottom of a glass dish large enough to hold the flank steak. Sprinkle the flank steak all over with salt and pepper and place in the prepared baking dish. Scatter the remaining oranges, onions, and garlic over the flank steak and pour the beer over. Cover with plastic wrap and let stand for 1 hour at room temperature or overnight in the fridge. Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Remove the meat from the marinade. Discard the marinade. Grill the steak to desired doneness, about 4 minutes per side for medium-rare. Let the steak rest for 10 minutes. Transfer the grilled flank steak to a cutting board and cut crosswise into strips. For the salsa: In a small bowl mix together the salsa ingredients. To assemble: Using the butter lettuce leaves, make tacos using slices of flank steak and avocados. Drizzle with the salsa. Cook's Note: The marinated steak can also be broiled. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 42839,"Creole Tomatoes 2 (28-ounce) cans plum tomatoes 1 tablespoon hot sauce 1/2 teaspoon thyme 1/2 teaspoon rosemary 1 teaspoon oregano 2 teaspoons garlic powder 1/2 teaspoon black pepper 1/2 teaspoon salt 2 tablespoons paprika 4 tablespoons sugar 2 tablespoons cornstarch 1/2 cup chopped onion 1/2 cup chopped green pepper 1/2 cup sliced celery 1 1/2 pounds beef sausage, sliced 3/4-inch thick Instructions: Pour tomatoes into a 2 quart casserole, sprinkle with hot sauce. Mix next 9 ingredients and sprinkle over tomatoes. Add the onion, green pepper and celery, and the sliced sausages. Cover with lid or foil and bake for 1 hour in a preheated 350 degree oven. Great with creamy grits or rice. ","[Cabernet Sauvignon, Merlot, Malbec, Zinfandel]" 42840,"Homemade Mayonnaise 1 large egg yolk (from a pasteurized egg) 1 tablespoon white wine vinegar or champagne vinegar Kosher salt 1/2 cup vegetable or grapeseed oil 1/2 cup extra-virgin olive oil Instructions: Whisk the egg yolk, vinegar and 1 tablespoon water in a medium nonreactive heatproof bowl (glass or ceramic). Fill a large bowl with ice water and set aside. Bring 2 inches water to a simmer in a saucepan over medium-low heat. Set the bowl with the yolk mixture over the saucepan (do not let the bowl touch the water). Slowly whisk until a thermometer inserted into the yolk mixture registers 150 degrees F, 4 to 5 minutes. Set the bowl with the yolk mixture in the ice water to stop the cooking; whisk just until the mixture is lukewarm (do not let it get cold). Put the bowl with the yolk mixture on a damp towel. Add 1/4 teaspoon salt. Combine the oils in a measuring cup. Whisking constantly, slowly drizzle the oil into the bowl in a thin stream until smooth and thick. If at any point the oil is not emulsifying into the mixture, stop adding the oil and whisk to combine before continuing. Whisk in 1 to 2 teaspoons water if the mayonnaise is too thick. Season with salt. Cover and refrigerate up to 4 days. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 42841,"Spicy Pecan Crusted Chicken Thighs Nonstick cooking spray, for the wire rack 1 cup pecans
4 boneless, skinless chicken thighs
Kosher salt and freshly ground black pepper
1/2 cup all-purpose flour
2 large eggs 2 tablespoons hot sauce
3 tablespoons Dijon mustard 1/4 cup vinegar
3/4 cup olive oil
1 bunch kale, leaves stripped from stems and chopped
Instructions: Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper and place a wire cooling rack on top, then spray with nonstick cooking spray. Chop the pecans so they have a consistency of coarse breadcrumbs, then set aside. Sprinkle the chicken on both sides with salt and pepper. Add the flour to a shallow dish, then whisk the eggs, hot sauce and 2 tablespoons Dijon in a second shallow dish. Mix the pecans, salt and pepper in a third shallow dish. Dip the chicken in the flour, shaking off the excess, then in the egg mixture, then in the pecans. Place on the wire rack and bake until cooked through, 20 to 25 minutes. Meanwhile, whisk together the vinegar with the remaining tablespoon Dijon and some salt and pepper in a small bowl. Slowly add the olive oil and continue to whisk until emulsified. Pour the dressing over the kale in a large bowl and mix. Serve alongside the chicken. ","[Cabernet Sauvignon, Merlot, Malbec, Zinfandel]" 42842,"Grilled Summer Vegetables with Savory and Sweet Sauce 1/2 cup fish sauce 1/2 cup honey 3 cloves garlic, chopped 3 fresh Thai bird chiles, chopped Juice of 2 limes Kosher salt 2 carrots, halved lengthwise 2 medium yellow squash, halved lengthwise 2 medium zucchini, halved lengthwise Canola oil, for brushing Kosher salt and freshly ground black pepper Instructions: For the savory and sweet sauce: Whisk together the fish sauce, honey, garlic, Thai bird chiles, lime juice and 1 teaspoon salt in a small bowl. Set aside. For the vegetables: Set up a hardwood fire and let it burn to low-burning embers (see Cook\u2019s Note). Set up your grate for direct and indirect heat cooking. Lay the carrots, yellow squash and zucchini on a rimmed baking sheet. Brush with the oil and season with salt and pepper. Place the vegetables, cut-side down, on the grill grate over indirect heat. Grill the vegetables until tender and lightly charred, 5 to 6 minutes. Flip and grill until lightly charred, 2 to 3 minutes more. Transfer to a cutting board and cut into smaller pieces. Toss the vegetables with the sauce in a large bowl. ","[Riesling, Gewrztraminer, Pinot Grigio, Vermentino]" 42843,"Gnocchi with Sun Dried Tomatoes and Chicken 1 tablespoons unsalted butter 1 yellow or white onion, chopped 1/2 cup minced fresh parsley 6 sun-dried tomatoes (dry-packed), minced 1/2 pound boneless chicken breast, thinly sliced (optional) 1/4 cup dry white wine 1 recipe bechamel sauce (below) 1 recipe Gnocchi, uncooked, or 1 1/2 pounds store-bought gnocchi, uncooked Instructions: In a large, wide skillet, melt the butter over low heat. Add the onion and parsley and saute over medium heat until the onion turns translucent, about 10 minutes. Add the sun-dried tomatoes and the chicken, if using, and saute, stirring often until the chicken colors, about 2 minutes. Add the wine and keep stirring over medium heat until most of it evaporates and the chicken is cooked through, about 4 to 5 minutes more. Cook the gnocchi as directed above. Add the chicken or tomato mixture to the hot bechamel sauce and mix well. Spoon generously over the gnocchi, and serve at once. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 42844,"Bread Bacon and Beer Soup 2 slices bacon 1 large onion, diced 2 tablespoons butter 2 tablespoons fresh thyme leaves, plus 4 more sprigs for garnish 1 (12-ounce) bottle pilsner beer 1 quart chicken stock 3 slices rye bread, torn Salt and white pepper 1 cup grated white Cheddar (about 4 ounces) Instructions: Fry bacon until crisp, remove and reserve. In a medium saucepan over medium-high heat, sweat the onion, butter, and thyme leaves until tender, about 8 minutes. Add beer, stock, and bread. Simmer 10 minutes. Puree with an immersion blender. Season with salt and pepper. Garnish with cheese, bacon and fresh thyme sprigs. ","[Chardonnay, Riesling, Pinot Grigio, Sauvignon Blanc]" 42845,"Soft Pretzels 1 tablespoon sugar 1 tablespoon active dry yeast (one 1/4-ounce envelope) 5 to 6 cups all-purpose flour 1 tablespoon salt 2 teaspoons canola oil 2 tablespoons baking soda 1 large egg Coarse or pretzel salt Vegetable-oil cooking spray Instructions: Pour 2 cups hot water into bowl of electric mixer with dough hook. Check water with instant-read thermometer to register about 110 degrees. Add sugar, stir to dissolve. Sprinkle with yeast; let sit 5 minutes; yeast should bubble. Beat 1 cup flour into yeast on low until combined. Beat in salt and 4 cups flour until combined, about 30 seconds. Beat on medium-low until dough pulls away from sides of bowl, about 1 1/2 minutes. Add 1/2 cup flour, and knead on low 1 minute more. If dough is still wet and sticky, add 1/2 cup more flour (this will depend on weather conditions); knead until combined, about 30 seconds. Transfer to a lightly floured board, and knead about 10 times until smooth. Pour oil into a large bowl; swirl to coat sides. Transfer dough to bowl, turning dough to completely cover all sides. Cover with a kitchen towel, and leave in a warm spot for 1 hour, or until dough has doubled in size. Heat oven to 450 degrees. Lightly spray two baking sheets with cooking spray. Set aside. Punch down dough remove bubbles. Transfer to a lightly floured board. Knead once or twice, divide into sixteen pieces (about 2 1/2 ounces each), and wrap in plastic. Roll one piece of dough at a time into an 18-inch-long strip. Twist pretzel shape; transfer to prepared baking sheet. Cover with a kitchen towel. Continue to form pretzels; eight will fit on each sheet. Let dough rest until it rises slightly, about 15 minutes. Meanwhile, fill large shallow pot with 2 inches water. Bring to a boil. Add baking soda. Reduce to simmer; transfer three to four pretzels to water. Poach 1 minute. Use slotted spoon to transfer pretzels to baking sheet. Continue until all pretzels are poached. Beat egg with 1 tablespoon water. Brush pretzels with egg wash. Sprinkle with salt. Bake 12 to 15 minutes, until golden brown. Let cool on wire rack. Pretzels are best when eaten the same day, and will keep at room temperature, uncovered, for two days. Do not store in covered container. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 42846,"Chipotle Chilaquiles 3 tablespoons canola oil 10 Roma tomatoes (about 2 1/4 pounds), roughly chopped 2 cloves garlic, roughly chopped 1/2 yellow onion, roughly chopped 2 canned chipotle chiles in adobo sauce Salt and freshly ground black pepper Vegetable oil, for frying Sixteen 6-inch corn tortillas
Salt
6 fried eggs, for serving, optional 1/4 cup crumbled queso fresco
Thinly sliced red onions, for garnish
Mexican crema, for garnish Chopped fresh cilantro, for garnish
Instructions: For the salsa: Heat the canola oil in a medium heavy-bottomed skillet over medium-high heat. Add the tomatoes, garlic and onions and saute until golden brown, 10 minutes. Add the chipotles and saute for another minute. Add the skillet ingredients along with 1 tablespoon salt and 1 teaspoon black pepper to a blender and process until smooth. Return the mixture to the skillet and cook over medium-low heat for 5 minutes; season with additional salt and pepper. Keep warm. For the tortilla chips: Heat 2 inches of oil in a large, low Dutch oven until a deep-fry thermometer inserted in the oil registers 375 degrees F. While heating, stack the tortillas and cut the stack into 8 triangles. Working in batches, fry the tortilla triangles until crisp and golden in color, about 2 minutes per side. Remove the chips from the oil and drain on a paper towel-lined baking sheet; season with salt. Add the tortilla chips to the skillet with the warm salsa, making sure all the chips are fully coated in the salsa. Transfer to a serving dish. Top with fried eggs if desired, and sprinkle with the queso fresco. Garnish with thinly sliced red onions, Mexican crema and chopped cilantro. ","[Malbec, Tempranillo, Garnacha, Zinfandel]" 42847,"Coffee-Macadamia Nut Biscotti 2 3/4 cups all-purpose flour 1/2 cup ground coffee 1 tablespoon unsweetened cocoa powder 1 teaspoon baking soda 1/2 teaspoon ground cinnamon 1 cup sugar 2 tablespoons unsalted butter, at room temperature 1/4 cup honey 1 teaspoon vanilla extract 3 large eggs 3/4 cup macadamia nuts, roughly chopped 1 12-ounce bag white chocolate chips 2 1/2 cups sweetened shredded coconut, toasted Instructions: Preheat the oven to 350 degrees F line a baking sheet with parchment paper. Whisk the flour, coffee, cocoa powder, baking soda and cinnamon in a medium bowl. Combine the sugar, butter, honey, vanilla and eggs in a large bowl with a mixer on medium-high speed. Reduce the mixer speed to low; beat in the flour mixture until just combined. Stir in the macadamia nuts with a wooden spoon. Form the dough into two 3-by-8-inch logs on the prepared baking sheet, about 3 inches apart. Bake until browned, about 25 minutes. Let cool 10 minutes, then transfer to a cutting board. Cut into 1/2-inch-thick slices using a serrated knife.
Reduce the oven temperature to 325 degrees F. Arrange the slices cut-side down on the baking sheet; return to the oven and bake 20 more minutes, flipping the cookies halfway through. Let cool 10 minutes on the baking sheets, then transfer to racks to cool completely.
Melt the white chocolate chips in a heatproof bowl set over a saucepan of simmering water (do not let the bowl touch the water), stirring until smooth. Dip the biscotti partway into the melted chocolate, then roll in the coconut. Place on a baking sheet lined with fresh parchment; refrigerate until set, about 30 minutes.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 42848,"Emilio's Special 8 ounces penne 2 tablespoons salt 4 ounces fresh broccoli florets 1 tablespoon salt 2 ounces olive oil 1 clove garlic, minced 3 ounces sliced black olives Salt and ground black pepper Instructions: For the pasta: Bring 8 cups water to a boil in a saucepan over high heat. Add the salt and penne. Bring the water back to a near boil, stirring often. Cook to al dente, 5 to 7 minutes; the penne will be firm but not hard. For the special blanched broccoli: Bring 4 cups water to a boil in a saucepan over high heat. Add the salt and broccoli. Bring the water back to a near boil; then remove the broccoli, drain and immerse in cold water until cool to the touch. Drain and set aside. For Emilio's special: Heat a 10-inch saute pan over low to medium heat. Add the oil and garlic and saute until the garlic is lightly opaque. Add the broccoli and saute for 30 seconds. Add about 1/4 cup water and the olives. Add salt and black pepper to taste. Continue sauteing until the water has evaporated. Pour the sauteed mixture over the cooked penne. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 42849,"Skillet Seared Skirt Steak, Red Onions and Shishito Peppers with Arugula Salad in Honeybell Orange Vinaigrette Four 10-ounce skirt steaks 1/4 cup plus 1/8 cup olive oil 2 tablespoons Worcestershire sauce 1 tablespoon garlic, minced 1 tablespoon orange juice 1 teaspoon Dijon mustard 1 shallot, minced 3 tablespoons olive oil 12 shishito peppers 1 red onion, sliced and separated into rings 1 teaspoon fresh tarragon, finely chopped 1/2 teaspoon fresh rosemary, finely chopped 2 tablespoons champagne vinegar Salt and ground black pepper 3 tablespoons champagne vinegar 1 tablespoon chopped red onions 3/4 cup orange juice 1/4 cup olive oil Salt and ground black pepper 8 ounces arugula 1/4 cup cherry tomatoes, halved 4 ounces Cheddar, sliced thin Instructions: For the steaks: Place the skirt steaks in a nonreactive container. Combine 1/4 cup oil, the Worcestershire, garlic, juice, mustard and shallots in a food processor and blend until smooth. Pour the mixture over the steaks, coating with the marinade. Marinate in the refrigerator for at least 4 hours or up to overnight. For the peppers and onions: Heat the oil over high heat in a saute pan and sear the peppers and onions for 2 to 3 minutes. Stir in the tarragon and rosemary. Sprinkle in the vinegar and toss to coat. Season with salt and pepper. For the salad and vinaigrette: Mix together the vinegar and red onions in a small stainless-steel bowl Pour the orange juice into a saucepan and cook until reduced to a syrup, and then let cool. Whisk the orange juice reduction and olive oil into the vinegar to create an emulsified vinaigrette. Add salt and pepper to taste. For cooking the steaks: Heat 1/8 cup olive oil in a cast-iron skillet until it just begins to smoke. Lightly sprinkle the steaks with salt and pepper and sear over high heat on each side until medium rare, 34 minutes per side. Combine the arugula, cherry tomatoes and vinaigrette in a bowl. Season with salt and pepper if necessary. Divide the salad among 46 dinner plates. Slice steak against the grain and place on the plates. Garnish with the peppers, onions and Cheddar. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 42850,"Roasted Baby Artichokes 9 baby artichokes (about 2 pounds) 2 lemons, cut in half 1/4 cup extra-virgin olive oil 2 to 3 tablespoons good-quality balsamic vinegar 2 teaspoons kosher salt 1/4 teaspoon freshly cracked black pepper 2 cloves garlic, peeled and minced 1/4 cup grated Parmigiano-Reggiano 1 tablespoon chopped flat-leaf parsley, for garnish Instructions: Preheat the oven to 400 degrees F. Prepare artichokes. Remove the tough outer leaves of the artichokes and trim the stems. Use a vegetable peeler to remove the tough outer green layer from the stem. Cut off the top third of the head to remove the tough ends of the leaves, then split it down the middle. Rub with lemon as you work so they don't turn brown. Mix together the olive oil, balsamic vinegar, salt, pepper and garlic. Lay the artichoke halves cut-side up in a roasting dish and drizzle with the olive oil mixture. Roast in the oven until the artichokes are tender, about 20 minutes. To serve, top with the cheese and garnish with the parsley. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 42851,"Warm Strawberry Salad with Vanilla Frozen Yogurt 2 cups plain yogurt 1 1/4 cups simple syrup (see Cook's Note) 1/2 teaspoon vanilla extract or 1/2 vanilla bean, split 1 cup raspberries 1 tablespoon sugar 16 large strawberries, hulled and thinly sliced 1 (2-inch) piece honeycomb, optional Instructions: Make the Frozen Yogurt: In a bowl, whisk together the yogurt, simple syrup, and vanilla. Chill 30 minutes; then freeze in an ice cream maker according to manufacturer's instructions Cram the frozen yogurt into the milk container, packing it well to get rid of all the air pockets. Freeze for at least 6 hours. Make the Strawberry Salad: puree the raspberries and sugar in a blender. Strain out the seeds and taste the puree for sweetness, adding more sugar if necessary. Divide the puree on among the plates, spreading evenly to coat the bottom of each plate. Using 4 berries per plate, carefully fan them on top of each plate, starting at the edge and spiraling in to the center. (It can be made up to this point up to 8 hours in advance. Just tightly cover each plate with plastic wrap and refrigerate until ready to serve.) Preheat the oven to 450 degrees F. Bake the strawberries until just warm, about 2 minutes. Alternatively, microwave them for 1 minute. Take the frozen yogurt out of the freezer and lay it on its side. With a serrated knife, leaving the frozen yogurt in its container, cut a 1 1/2-inch think slice off the end. Remove the container band around the slice. Cut the slice on the diagonal into 4 triangles. Place a triangle of frozen yogurt in the center of each plate (it will start to melt immediately). Cut the honeycomb, if using, into 4 pieces and place on top of the frozen yogurt. Serve immediately. ","[Chardonnay, Riesling, Moscato, Sparkling wine]

" 42852,"Pudding and Berry Tart with Graham Cracker Crust 12 whole graham crackers 3/4 stick (6 tablespoons) butter 3 tablespoons dark brown sugar 2 (3.4-ounce) packages \cook and serve\ vanilla pudding Milk (according to pudding package instructions) 1 pint fresh strawberries 1/2 pint fresh blueberries 1/2 pint fresh blackberries or raspberries Instructions: Preheat the oven to 350 degrees F. For the crust: crumble the graham crackers by hand or with a potato masher to get fine crumbs. Heat the butter in a saucepan or microwave until half-melted. Work the butter into the crumbs with your fingertips until the crumbs look like wet sand. Using your fingertips, press the crust into a 9-inch pie plate or disposable aluminum pie pan to make an even layer over the bottom and sides of the pan. Bake until the crust is a shade darker, about 12 minutes, and let cool completely. Make the pudding according to the package directions. Let stand about 5 to 10 minutes stirring occasionally to keep a skin from forming on the top of the pudding. Use a spoon or rubber spatula to scrape the pudding into the graham cracker shell and smooth it into an even layer. Put the tart in the refrigerator until the pudding is chilled and set, at least 1 hour. Meanwhile, cut the stems off the strawberries and wash with the other berries in a colander under cold water. Drain then spread out on paper towel to dry. You can either arrange the berries nicely over the pudding or just sort of gently tumble them onto it. Cover the tart lightly with plastic wrap and refrigerate. You can make the tart up to 4 hours in advance. Serve cold. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]

" 42853,"The Tombs Gumbo 1 cup vegetable oil 1 cup flour 8 celery stalks, chopped 4 onions, chopped 2 green peppers, chopped 2 red peppers, chopped 4 cloves garlic, minced 2 (15-ounce) cans chicken broth 2 (15-ounce) cans beef broth 2 (28-ounce) cans chopped tomatoes 1 pound okra, sliced (fresh or frozen) 2 tablespoons hot sauce 5 bay leaves 2 teaspoons black pepper 2 teaspoons white pepper 2 teaspoons cayenne pepper 2 pounds chicken thigh meat, diced and Sauteed until brown 1 pound andouille sausage, diced 1 pound (21 to 25 count) peeled and deveined shrimp Serving suggestion: cooked rice. Instructions: In a large skillet, combine oil and flour to make the roux. Cook over medium heat, stirring constantly until dark brown, about 30 minutes. Add celery, onion, peppers, and garlic and cook for 10 more minutes. Transfer to a thick bottom pot and add chicken broth, beef broth, tomatoes, okra, hot sauce, bay leaves, black and white pepper, cayenne pepper, chicken thighs, and andouille sausage. Simmer for 15 minutes. Add the shrimp and cook for 5 more minutes. Serve over rice. ","[Cabernet Sauvignon, Merlot, Malbec, Zinfandel]" 42854,"Savory Slow-Cooked Chicken Cacciatore 1 tablespoon olive oil 3 pounds chicken parts, skin removed 4 cloves garlic, minced 2 teaspoons Italian seasoning, crushed 1 can (28 ounces) crushed tomatoes in puree 1 pound mushrooms, cut in half (about 5 cups) 2 large onions, chopped (about 2 cups) 1 medium green pepper, cut into 2-inch-long strips (about 1 1/2 cups) 1 1/2 cups Swanson? Chicken Broth or Swanson? Chicken Stock 1/4 cup cornstarch 1 package (1 pound) pappardelle or fettuccine, cooked and drained Instructions: Heat the oil in a 12-inch skillet over medium-high heat. Add the chicken and cook for 10 minutes or until well browned on all sides. Stir the garlic, Italian seasoning, tomatoes, mushrooms, onions, pepper and 1 cup broth in a 6-quart slow cooker. Add the chicken and turn to coat. Cover and cook on LOW for 7 to 8 hours or until the chicken is cooked through. Remove the chicken from the cooker, cover and keep warm. Stir the cornstarch and remaining broth in a small bowl until the mixture is smooth. Stir the cornstarch mixture in the cooker. Cover and cook on HIGH for 10 minutes or until the mixture boils and thickens. Serve with the chicken and pappardelle. ","[Barolo, Barbaresco, Chianti, Dolcetto]" 42855,"Vanilla Paste Lemonade One 1.6-quart container store-bought lemonade 1 1/2 teaspoons vanilla bean paste
Instructions: Stir together the lemonade and vanilla bean paste in a large pitcher. Serve over ice. ","[Chardonnay, Sauvignon Blanc, Riesling]" 42856,"Pastrami Tartine 1 large slice Poilane 1.9-kilogram sourdough loaf (approximately 12 inches long) or other good-quality sourdough bread 1/4 cup mayonnaise 2 teaspoons whole-grain mustard 3 large slices pastrami (adjust if slices are small) Small handful of arugula 3 cornichons, sliced 4 cherry tomatoes, cut into quarters Instructions: Toast the sourdough bread on both sides under a grill or in an electric toaster. Mix the mayonnaise and whole-grain mustard together and spread on one side of the toast. Top with the slices of pastrami followed by the arugula, cornichons and tomatoes. Slice into the desired number of pieces and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Gamay]" 42857,"Roasted Chicken with Pomegranate Salsa 1 orange 4 small chicken leg quarters (about 2 1/4 pounds) Kosher salt and freshly ground pepper 2 tablespoons extra-virgin olive oil 2 tablespoons pomegranate molasses 2 cloves garlic, minced 1 teaspoon ground coriander 1/4 teaspoon red pepper flakes 3/4 cup pomegranate seeds 1/2 cup fresh parsley, chopped Instructions: Cut off a thin slice from the top and bottom of the orange and place cut-side down on a cutting board. Cut off the rind and any white pith. Working over a small bowl, cut between the membranes to remove the orange segments, letting them fall into the bowl; squeeze the juice from the membranes into the bowl. Put the chicken in a large bowl and season all over with salt and pepper. Add 2 tablespoons of the orange juice, 1 tablespoon olive oil, the pomegranate molasses, garlic, coriander and red pepper flakes; toss well. Cover and refrigerate 2 hours or overnight. Preheat the oven to 400? F. Line a 9-by-13-inch baking dish with foil. Place the chicken skin-side up in the dish; scrape the remaining marinade out of the bowl and drizzle around the chicken. Let sit at room temperature while the oven preheats. Roast the chicken until the skin is tight and browning in spots, 35 to 40 minutes. Baste the chicken with the pan drippings (add a little water if the pan seems dry) and roast 10 more minutes. Baste again and continue roasting until the chicken is very tender and the skin is browned and glazed, 5 to 10 more minutes. Chop the orange segments and return to the bowl. Add the pomegranate seeds, parsley and remaining 1 tablespoon olive oil; season with salt and pepper and toss. Transfer the chicken to a platter. Spoon off the fat from the drippings, then drizzle the chicken with the remaining drippings. Top with the pomegranate salsa. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 42858,"Grilled Tilapia with Cucumber Yogurt Sauce 2 tablespoons chopped fresh dill 2 tablespoons extra-virgin olive oil 1/4 teaspoon cayenne pepper 2 cloves garlic, minced One 16-ounce container low-fat Greek yogurt 1/2 medium European cucumber, finely diced Juice of 1/2 lemon Kosher salt and freshly ground black pepper Two 8-ounce tilapia fillets 1 teaspoon kosher salt 1 teaspoon freshly ground black pepper Olive oil, for grill Instructions: For the cucumber yogurt sauce: Add the dill, olive oil, cayenne pepper, garlic, yogurt, cucumber and lemon juice to a medium bowl and combine. Season the sauce with salt and pepper. Cover with plastic wrap and refrigerate until ready to serve. For the grilled tilapia: Preheat the grill to medium-high heat. Sprinkle the fish evenly with the salt and pepper. Oil the grill grates with a clean tea towel. Grill the tilapia 4 minutes, then flip and cook the second side, 4 to 5 minutes longer. Transfer to a platter. Top each fillet tableside with the cucumber yogurt sauce. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 42859,"BLT Wonton Crunchies 6 slices center-cut bacon or turkey bacon 12 small square wonton wrappers* 1/4 cup fat-free mayonnaise 3 tablespoons Hellmann's/Best Foods Dijonnaise Dash garlic powder Dash salt Dash black pepper 3 large plum tomatoes, chopped 2 cups finely chopped romaine or iceberg lettuce Instructions: Preheat the oven to 350 degrees F. Bring a skillet sprayed with nonstick spray to medium heat on the stove. Add bacon and cook until crispy, about 4 minutes per side. Set it aside to drain and cool on paper towels. Spray a 12-cup muffin pan with nonstick spray. Place each wonton wrapper into a cup of the muffin pan, and press it into the bottom and sides. Lightly spray the wrappers with nonstick spray. Bake in the oven until they are light golden brown, about 8 minutes. Set aside to cool. In a large bowl, combine mayo, Dijonnaise, garlic powder, salt, and pepper. Mix well. Add tomato and lettuce. Finely chop the bacon and add about three-fourths to the bowl; reserve the rest for topping. Gently stir until uniform. Set aside. Transfer the cooled wonton shells to a plate. Evenly distribute the mixture among the shells, about 3 tablespoons per shell. Evenly top with the remaining bacon. Serve immediately! ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 42860,"Beer-Can Turkey 12 to 24 ounces beer (in a can if using a beer-can turkey stand) 2 teaspoons spicy mustard powder 1/2 teaspoon garlic powder 1 teaspoon dried chopped onion 1 teaspoon smoked Spanish paprika 1 teaspoon granulated garlic 1/2 teaspoon ground smoked cumin Kosher salt and freshly ground pepper 1 9-to-10-pound turkey (thawed if frozen) 1/4 cup canola oil Instructions: Preheat a grill to medium (about 350 degrees F) on one side. Pour the beer into a turkey sitter (a ceramic stand that holds liquid). Or open the beer can, pour out a few tablespoons and place in a beer-can turkey stand. Combine the mustard powder, garlic powder, dried onion, paprika, granulated garlic, cumin, and salt and pepper to taste in a small bowl. Remove the neck, giblets and any excess fat from the turkey; discard. Rinse the turkey under cold water and pat dry with paper towels. Rub the cavity with 2 to 3 teaspoons of the spice mixture. Brush the outside of the turkey with the canola oil and place drumstick-end down on the sitter or stand. Rub the remaining spice mixture all over the turkey. Place the turkey (on the sitter or stand) on the cooler side of the grill. Cover and cook until the juices run clear and a thermometer inserted into the thickest part of the thigh registers 185 degrees F and 170 degrees F in the breast, 2 to 3 hours. Carefully remove the turkey from the grill, remove from the sitter or stand, and discard the beer. Transfer the turkey to a cutting board and let rest at least 20 minutes before carving. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]

" 42861,"Tomato Tarts 8 ounces (2 sticks) butter, very cold, cut into small pieces 2 cups all-purpose flour 1 teaspoon salt 1 tablespoon sugar 1/4 cup ice water, or as needed 1 medium onion, thinly sliced 1 tablespoon olive oil Butter, for brushing pie tin Finely ground cornmeal, for sprinkling on pie tins 8 medium sized round tomatoes 2 tablespoons, plus 2 teaspoons Dijon mustard (1 teaspoon per tartlet) 1 cup shredded cheddar (2 tablespoons per tartlet) Salt and freshly ground black pepper 2 tablespoons, plus 2 teaspoons olive oil (1 teaspoon per tartlet) 1 large egg white, for egg wash Basil, sliced thinly, for garnish Special equipment: 8 (3-inch) aluminum pie tins Instructions: Make tart dough: Put in the work bowl of a food processor, the flour, butter, salt and sugar. Pulse quickly until the butter is the size of peas. Add very cold, ice water in a small stream until the dough just comes together. Empty the work bowl out onto waxed paper and halve the dough. Using the ends of the paper, shape into 2 balls. Wrap in plastic wrap and place in refrigerator until ready for use. Make caramelized onion: In a skillet heat the olive oil until hot and cook the onions, stirring constantly, until golden. Remove from heat and let cool, set aside. To assemble tartlettes: Take 8 small pie tins, brush with butter and liberally sprinkle with corn meal. Cut dough into 8 equal pieces and put 7 back in the refrigerator (must be kept cold) roll out the dough into a 4-inch circle, it should be quite thick, you don't want it too thin or the tomatoes will bleed through bottom. Place disk in pie tin and repeat until all 8 are done. Place dough in tins on baking sheets. Preheat oven on to 375 degrees F. Brush bottoms of dough shell with 1 teaspoon of mustard. In the following order place into each shell: 2 tablespoons of shredded cheddar cheese, 1 tablespoon caramelized onion, 4 slices of tomato, salt and pepper, and 1 teaspoon of olive oil. Fold in the tops of the flaps of extra dough around the tomatoes, brush dough with egg whites. Bake for 30 to 45 minutes. Right before serving, garnish top with basil. Serve at room temperature. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 42862,"Jamaican Meat Pie Footballs 2 teaspoons fresh thyme leaves 6 scallions, roughly chopped
2 cloves garlic, roughly chopped
1 scotch bonnet cl or habanero, seeds removed and roughly chopped (see Cook's Note)
1/2 green bell pepper, stemmed, seeded and roughly chopped
8 ounces ground beef
1 1/2 teaspoons Jamaican curry powder
1/4 teaspoon ground allspice
2 tablespoon vegetable oil
Kosher salt and freshly ground black pepper
Two 17.3-ounce packages puff pastry (4 sheets)
1 large egg, beaten with a splash of water
Barbecue sauce, chutney or ranch dressing, for serving
Instructions: Preheat the oven to 400 degrees F. Line 2 baking sheets with parchment. Combine the thyme, scallions, garlic, scotch bonnet cl and bell pepper in a food processor and pulse until finely chopped (take care not to make a smooth puree). Heat a large nonstick skillet over medium heat. Add the beef, and cook, stirring, until slightly brown, about 2 minutes. Add the pepper mixture, curry powder and allspice, and cook, stirring, until the beef is deeply browned and the filling is fragrant, about 5 minutes. Remove from the heat and stir in the oil. Season the filling with 1 teaspoon salt and a few grinds of pepper and let the filling cool completely. Taste the filling and adjust the seasoning with more salt as needed. Roll each sheet of puff pastry to about 1/8 inch thick. Using a 4-inch football or oval-shaped cutter, stamp out 8 ovals of dough from each sheet; reserve the dough scraps. Spoon 1 tablespoon of the beef mixture onto the center of half the dough ovals and brush the edges with egg mixture. Top each oval with a second dough oval and crimp the edges with a fork to seal. Transfer the patties to the prepared baking sheets. From the dough scraps, cut sixteen 2-by-1/8-inch strips and forty-eight 1-by-1/8-inch strips, using a paring knife or pizza cutter. Arrange the long strips lengthwise across the center of each oval then arrange 3 short strips crosswise over the long strips to form the laces of a football. So as not to disturb the placement of the laces, carefully brush the tops of the ovals with egg mixture. Bake until puffed and golden brown, 25 to 30 minutes. Serve with barbecue sauce, chutney or ranch dressing for dipping. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 42863,"Pork Tenderloin Nachos with Mornay Sauce, Avocado-Corn Relish, Charred Jalapeno and Goat Cheese Canola oil, for deep frying 6 blue corn tortillas, cut into strips 6 flour tortillas, cut into quarters 1 tablespoon kosher salt 3 tablespoons ancho chili powder 2 tablespoons light brown sugar 1 tablespoon pasilla chili powder 1 tablespoon kosher salt 2 teaspoons allspice 2 teaspoons cl de arbol 2 teaspoons ground cinnamon Freshly ground black pepper 2 tablespoons canola oil 1 1/2 pounds pork tenderloin, split in half 2 tablespoons unsalted butter 2 tablespoons all-purpose flour 2 to 2 1/2 cups whole milk, heated 12 ounces Monterey Jack cheese, grated 1/2 cup grated Parmigiano-Reggiano Kosher salt and freshly ground black pepper Pinch cl de arbol 2 ripe Hass avocados, diced 2 ears corn, roasted in husks and grilled, kernels removed 1 Charred Jalapeno, seeded and finely diced, recipe follows Juice of 1 lime 1/2 small red onion, finely diced Splash olive oil Salt and freshly ground black pepper 1/4 cup chopped fresh cilantro, for garnish 6 jalapenos 2 teaspoons canola oil Kosher salt and freshly ground black pepper Pickled red onions, for garnish 4 ounces soft goat cheese, cut into small pieces Fresh cilantro leaves, for garnish Instructions: For the tortilla chips: Heat oil in a deep fryer to 340 to 350 degrees F. Fry the tortillas, in batches, until firm. Drain on paper towels and season immediately with salt. For the new mexican rubbed pork tenderloin: Combine the ancho chili powder, sugar, pasilla chili powder, salt, allspice, cl de arbol, cinnamon and some black pepper in a small bowl. Heat the oil in a medium saute pan over high heat. Sprinkle the pork with salt on both sides, and then dredge in the spice rub, tapping off any excess. Sear the pork on all sides until golden brown, and then continue cooking to medium doneness or when an instant-read thermometer inserted into the center registers 135 to 140 degrees F, 8 to 10 minutes. Transfer to a cutting board and let rest 10 minutes before thinly slicing. For the mornay sauce: Melt the butter in a medium saucepan over medium heat. Whisk in the flour and cook 1 minute. Slowly whisk in 2 cups of the warm milk, bring to a boil and continue whisking until the sauce thickens and the flour taste has been cooked out, about 5 minutes. Remove from the heat and slowly whisk in the Monterey Jack a handful at a time. Continue whisking until smooth, adding more milk if too thick. Whisk in the Parmigiano-Reggiano and season with salt, black pepper and cl de arbol. Set aside. For the avocado-corn relish: Combine the avocado, corn, jalapeno, lime juice, onions and olive oil in a bowl. Season with salt and black pepper, and fold in the cilantro. For the charred jalapenos: Toss the jalapenos with the oil and sprinkle with salt and black pepper. Char in a cast-iron pan over high heat or on a baking sheet in a 400 degrees F oven until the skin is charred on both sides. Let cool before slicing. For assembly: Arrange the tortilla chips on a large platter in a single layer. Top each chip with a heaping teaspoon of the avocado-corn relish, a slice of pork and some of the Mornay sauce. Garnish with the sliced charred jalapenos, pickled red onions, a dollop of the goat cheese and cilantro leaves. ","[Chardonnay, Pinot Grigio, Vermentino, Rioja]" 42864,"Fondue Vudu 1 clove garlic, halved 1 (12-ounce) bottle hard apple cider 2 tablespoons lemon juice 1 tablespoon brandy Pinch kosher salt 5 ounces (2 cups) Gruyere, grated 5 ounces (2 cups) Smoked Gouda, rind removed, grated 1 tablespoon plus 1 teaspoon cornstarch 1/4 teaspoon curry powder Several grinds fresh ground black pepper Instructions: Rub inside of fondue pot or heavy small saucepan with garlic. Pour cider into pot. Add 1 tablespoon of lemon juice, the brandy and salt and bring to a simmer over medium heat. Meanwhile, grate the cheese and toss well with the cornstarch in a large bowl. When the cider just begins to simmer, gradually add the cheese a handful at a time, allowing each addition to melt completely before adding the next. Continue adding cheese and stirring until all cheese is incorporated, about 3 minutes. If mixture starts to bubble, reduce heat to low. The mixture is ready when creamy and easily coats the back of a spoon. Stir in curry powder and pepper. If cheese seems stringy, add some or all of the remaining lemon juice. Move fondue pot to alcohol warmer, and keep stirring during service. A variety of breads, from pumpernickel to rye to bagel chunks can be skewered and dipped as can cauliflower, broccoli, mushrooms and potatoes. (Soften all vegetables by blanching briefly in boiling water then chilling.) Crisp fruits such as apples make great fondue fodder, as do cooked meats and sausages. Even soft pretzels make for good dipping. If any fondue is left over, cover with ice water and refrigerate, pour off water and reheat over low heat. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 42865,"Aloha L.A. Cocktail 1 ripe pineapple, peeled, cored and cut into 1-inch cubes (to yield about 3 cups) 1 1/4 cups light rum 1/2 cup agave nectar 1/4 cup fresh lime juice (from 2 to 3 large limes) 2 cups ice 1 (1 liter) bottle ginger ale Instructions: Garnish: 2 limes, cut into wedges In a blender, combine the pineapple, rum, agave nectar, and lime juice. Blend until the pineapple is almost pureed. Pour the pineapple mixture into a large pitcher. Add the ice and stir. Slowly pour in the ginger ale. Pour the cocktail into glasses and garnish with lime wedges. ","[Maui Blanc, Moscato, Sauvignon Blanc, Vinho Verde]" 42866,"Ham-and-Cheese\u2013Wrapped Tater Tots 12 ounces (about 2 1/2 cups) frozen Tater Tots 4 teaspoons yellow mustard 8 thin slices deli ham (about 8 ounces) 1 large dill pickle, finely chopped 8 thin slices Swiss cheese (about 8 ounces) Nonstick cooking spray Instructions: Bake the Tater Tots as the label directs; let cool slightly. Spread about 1/2 teaspoon mustard on 1 slice of ham, then sprinkle with 1 heaping teaspoon finely chopped dill pickle. Top with a Swiss cheese slice and cut lengthwise into 3/4-inch-wide strips. Wrap each Tater Tot in a ham-and-cheese strip and secure with a toothpick. Position a rack 6 inches from the broiler; preheat the broiler. Coat a baking sheet with cooking spray. Transfer the wrapped Tater Tots to the prepared baking sheet and broil until the ham starts crisping around the edges and the cheese melts, 2 to 3 minutes. ","[Chardonnay, Riesling, Sauvignon Blanc, Pinot Grigio]" 42867,"Root Vegetable Gratin 1 1/2 cups heavy cream 2 pounds waxy potatoes 1/2 medium celery root (about 6 ounces) 2 medium parsnips (about 4 ounces) Kosher salt and freshly ground black pepper 2 teaspoons fresh thyme leaves 4 ounces manchego cheese, shredded Instructions: Preheat the oven to 350 degrees F. Drizzle 1/4 cup of the heavy cream over the bottom of a 2 1/2-quart baking dish. Peel the potatoes, celery root and parsnips, then thinly slice on a mandolin into a large bowl; toss to combine. Spread about one-third of the potato mixture in the prepared baking dish and sprinkle with 1/2 teaspoon salt, a few grinds of pepper and one-third of the remaining heavy cream. Top with another third of the potato mixture, then sprinkle with 1 teaspoon of the thyme and about half of the remaining heavy cream. Finish with a thick layer of potato mixture and sprinkle with 1/2 teaspoon salt and the remaining 1 teaspoon thyme. Drizzle with the remaining heavy cream, then sprinkle with the manchego. Cover the gratin with foil and bake until the vegetables are very tender, about 1 hour 20 minutes. Preheat the broiler and carefully position a rack about 5 inches from the heat source. Uncover the baking dish and broil until the cheese browns, about 3 minutes. Let the gratin rest for 10 minute before serving. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 42868,"Miracle Rice Unsalted butter, for the ring mold 1/4 cup breadcrumbs
4 cups low-sodium chicken broth
1 1/2 teaspoons kosher salt 3 cups arborio rice
1/2 pound smoked mozzarella, grated or diced
1/2 pound Taleggio cheese, torn into small pieces
2 cups freshly grated Parmesan 2 cloves garlic, chopped
3/4 cup heavy cream
1 teaspoon freshly ground black pepper
2 bunches scallions, chopped
2 tablespoons freshly squeezed lemon juice (from 1 lemon)
One 24.5-ounce bottle tomato puree, such as Mutti 1/2 cup mascarpone 3/4 teaspoon kosher salt
3 sprigs fresh basil
One 2-inch Parmesan rind
2 tablespoons olive oil 1 shallot, chopped
One 10-ounce bag frozen peas
1/2 teaspoon kosher salt
1/3 pound thinly sliced prosciutto cotto Italian parsley sprigs, optional Instructions: For the rice: Preheat the oven to 425 degrees F. Butter the inside of a 10-inch nonstick ring mold very well all the way to the top. Coat the inside with the breadcrumbs, tapping out the excess, and set aside. Add the chicken broth to a medium saucepan along with the salt and 1 cup water. Bring to a boil over high heat. Add the rice and cook, stirring often, until the liquid is absorbed, the rice is just under al dente and the mixture is creamy, about 10 minutes. Place the mozzarella, Taleggio, Parmesan and garlic in a large bowl. Add the hot rice to the cheese mixture. Using a rubber spatula, stir well to combine until the cheeses are melted. Add the cream to moisten. Fold in the black pepper, scallions and lemon juice. Spoon the rice mixture into the prepared ring mold and press down to pack it in tightly. Place on a rimmed baking sheet and bake until lightly browned on top and bubbly, about 25 minutes. For the sauce: Meanwhile, combine the tomato puree, mascarpone, salt, basil and Parmesan rind in a medium skillet and bring to a simmer over medium heat. Simmer, stirring often, for about 15 minutes. Keep warm to serve. For the peas: Heat a medium skillet over medium-high heat. Add the oil and shallots to the skillet and cook until fragrant and beginning to soften, about 3 minutes. Add the peas and salt and cook until bright green and warmed through, another 5 minutes. Keep warm. To finish: Let the rice mold cool slightly for 10 to 15 minutes. Place a large, flat plate over the top of the mold and, using a kitchen towel as hot pads, carefully invert the rice onto the plate. Cover the entire rice ring with the slices of prosciutto cotto, leaving the hole open in the center. Spoon some of the peas into the center and decorate with Italian parsley sprigs, if using. To serve, use a serrated knife to cut slices. Serve with the peas and sauce. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 42869,"Chicken Cacciatore Olive oil, for coating One 4- to 5-pound chicken, cut into 8 to 10 pieces Kosher salt 2 large onions, sliced Pinch crushed red pepper flakes 4 cloves garlic, smashed and finely chopped 1 red pepper, cut into 1/2-inch dice 1 yellow pepper, cut into 1/2-inch dice 1 pound cremini mushrooms, cleaned and sliced 2 cups dry white wine Two 28-ounce cans Italian plum tomatoes, passed through a food mill or pureed 3 bay leaves 1 bundle thyme, tied with kitchen twine Instructions: Coat a large, wide pot with oil and set over high heat. Sprinkle the chicken with salt and cook to brown, working in batches if needed. Remove the chicken to a plate and discard most of the excess fat in the pan. Reduce the heat to low and add 1 tablespoon oil, if needed, to coat the bottom of the pan. Add the onions and crushed red pepper, then season with salt, and cook to sweat the onions, 8 to 10 minutes. Add the garlic and sweat for 1 to 2 minutes. Add the red and yellow peppers, and cook until soft, 2 to 3 minutes. Add the mushrooms, season with salt and cook until soft. Add the white wine and cook to reduce by half. Return the chicken to the pan and add the tomatoes; taste for seasoning and adjust if needed. Add the bay leaves and thyme. Bring to a boil and reduce to a simmer. Partially cover the pot and simmer for 20 to 30 minutes. Check the sauce periodically and add water as needed; the level of liquid should be about even with the chicken. Remove the chicken from the pot and place on a pretty serving platter. Taste the sauce for seasoning, and adjust if needed. Skim the surface of the sauce if excessively greasy, and remove the thyme bundle and bay leaves. Spoon the sauce over the chicken to serve . ","[Barolo, Barbaresco, Chianti, Rioja]

" 42870,"Herb-Roasted Turkey Tenderloin with Mango, Lime And Ginger Dressing And Roasted Sweet Potatoes 2 turkey tenderloins (about 1 pound each) Salt and freshly ground black pepper 2 teaspoons ground cumin Olive oil 2 large sweet potatoes, peeled and cubed (2-inch pieces) 2 ripe mangoes, peeled and flesh sliced from seed 1/2 cup fresh mint leaves 1/4 cup fresh lime juice 1 teaspoon Dijon mustard 1 teaspoon minced fresh ginger 1/4 cup plain yogurt Instructions: Preheat oven to 400 degrees F. Season turkey tenderloins all over with salt, black pepper and cumin. In a large skillet over medium high heat, add about 2 to 3 tablespoons olive oil. Once heated, add the turkey tenderloins and saute on 1 side. Add the potatoes to the pan, flip the turkey, when ready and place the pan into the preheated oven. Roast turkey and potatoes for about 15 minutes or until a meat thermometer registers 170 to 180 degrees F. Let turkey stand 10 minutes before slicing crosswise into 1/2-inch thick slices. Meanwhile, in a blender combine mangoes, mint, lime juice, mustard, and ginger. Puree until blended. Add yogurt and puree until smooth. Serve 1/2 of the turkey with all of the sauce spooned over top and all of the sweet potatoes. Reserve remaining turkey for Thai Turkey and Rice. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 42871,"Sin City Cookies 3 cups bread flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon kosher salt 1 cup unsalted butter, chilled and cubed 1 cup light brown sugar 1 cup granulated sugar 2 eggs, chilled 2 teaspoons pure vanilla extract 1 cup bittersweet chocolate chips 1/2 cup semisweet chocolate chips Instructions: In a large bowl, whisk together the flour, baking powder, baking soda and salt. Set aside. In the bowl of a stand mixer fitted with the paddle attachment, beat the cold butter on medium speed, about 1 minute. Add the brown sugar and granulated sugar and mix until incorporated. Add the eggs and vanilla. Mix on medium-low speed until the mixture looks separated. Turn off the machine and add the dry ingredients. Mix on low speed just until the dough comes together. Turn off the machine and fold in the chocolate chips by hand using a rubber spatula. Drop the dough onto a parchment-lined sheet tray in 1-cup mounds. Place the tray in the freezer and freeze for 1 hour. Preheat the oven to 375 degrees F. Bake straight from the freezer until still slightly under baked in the middle but golden brown around the edges and beginning to brown on top, 20 minutes. Cool the cookies on the tray for 5 minutes before cooling completely on a wire rack. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 42872,"Cheesy Scalloped Potato Bundt 4 tablespoons unsalted butter, at room temperature 2 1/2 pounds Yukon gold potatoes (about 8 medium) 1 cup heavy cream 2/3 cup grated Parmesan
1 clove garlic, grated 1 tablespoon chopped fresh rosemary 3 scallions, thinly sliced Kosher salt and freshly ground black pepper 12 slices mild Cheddar, cut in half
Instructions: Preheat the oven to 400 degrees F. Generously butter a 12-cup bundt pan (use all the butter; it may seem like a lot, but the potatoes need it to stick to the sides of the pan and to crisp up). Thinly slice the potatoes on a mandoline (they need to be thin enough to easily bend when folded). Starting on the bottom of the pan lay the potatoes in a slightly overlapping formation, sticking to the butter, until the entire pan is covered in one layer of potatoes. Stir together the heavy cream, Parmesan, garlic, rosemary, scallions, 2 teaspoons salt and a few grinds of black pepper in a large bowl. Toss the remaining potatoes in the cream mixture until well coated.
Using a quarter of the potatoes, layer them in a circular formation, slightly overlapping in the bottom of the pan. Top with 8 pieces of the Cheddar in a slightly overlapping circle. Repeat two more times. Top with the remaining quarter of the potatoes so that all of the cheese is covered. Bake until the potatoes are a dark golden brown, crispy on top and a paring knife can easily be inserted and removed into the center of the dome, about 1 hour 20 minutes. Let rest for 10 minutes. Run a small offset spatula around the edges of the pan to help loosen the potatoes from the side. Invert onto a serving platter. Serve immediately.
","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 42873,"Cranberry Cornmeal Pancakes with Glazed Oranges 1/2 cup dried cranberries 3 oranges 1 cup all-purpose flour 1/2 cup yellow cornmeal 1 1/2 teaspoons baking powder 1/4 teaspoon fine salt 1 tablespoon canola oil 1 tablespoon unsalted butter 1 1/4 cups buttermilk 2 large eggs 3 3/4 teaspoons Truvia? natural sweetener spoonable* 1/4 cup loosely packed mint leaves, torn *May substitute with 5 packets Truvia? natural sweetener Instructions:

1. Put the cranberries in a small microwave safe bowl. Squeeze 1/4 cup juice from 1 orange into the bowl. Microwave until plump on HIGH, about 45 seconds. Set aside to cool. Grate 1/2 teaspoon of zest from one of the oranges, set aside. Trim the skins and pith from both oranges with a sharp knife; and working over a bowl to catch all their juices, cut oranges into segments.
2. In a medium bowl whisk the flour, cornmeal, baking powder, and salt. In another bowl, whisk the buttermilk, eggs, canola oil, 3 teaspoons Truvia™ natural sweetener and orange zest until smooth. Stir the wet ingredients into the dry until just combined. Fold in the plumped cranberries and any juice.
3. Heat a heavy non-stick skillet over medium heat until a drop of water skitters around the pan. Drop 1/4 cups of batter for each pancake into the hot skillet. Cook until bubbles form on the top of each pancake and the bottoms brown, 4 minutes. Flip and cook (adjusting the heat if needed) until other sides is golden, 1 to 2 minutes. Keep pancakes warm.
4. Pour the juice from the orange segments and remaining 3/4 teaspoon Truvia™ natural sweetener into the hot skillet and bring to simmer. Swirl in butter. Add the orange segments and gently toss to coat until glazed, 1 minute. Stir in mint. Top pancakes with the glazed oranges. Serve. Note: Pancakes can be made the day before and refrigerated in a resealable plastic bag. Reheat on a baking sheet in a 400 degrees F oven until hot and crisp, about 10 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 42874,"Fried Peanut-Crusted Chicken Sandwiches 1/2 cup whole buttermilk 2 tablespoons soy sauce
2 teaspoons ground ginger
1 teaspoon garlic powder
Two 8-ounce boneless, skinless chicken breasts, cut in half crosswise
2 tablespoons sugar 2 tablespoons seasoned rice vinegar
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground pepper
1 cup julienned carrots
1 cup julienned cucumbers
1 cup thinly sliced radishes
2 green onions, sliced
Peanut oil, for frying 1/4 teaspoon kosher salt
1/4 teaspoon freshly ground pepper
1/2 cup all-purpose flour
1 teaspoon garlic powder
1 teaspoon ground ginger
2 large eggs, lightly beaten
1 cup panko breadcrumbs
1 cup finely crushed salted dry-roasted peanuts
1/4 cup red pepper jelly, heated until it melts
1/2 cup store-bought peanut sauce (such as Thai peanut sauce)
4 brioche buns, split
1/2 cup fresh cilantro leaves
Instructions: For the buttermilk marinade: Stir together the buttermilk, soy sauce, ginger and garlic powder in a bowl. Pound the chicken to an equal thickness (no thicker than 1 inch; this helps it cook evenly.) Place the chicken in a zip-top bag or shallow dish. Pour the marinade over the chicken, and turn to coat. Seal the bag or cover the dish and refrigerate at least 2 hours or up to overnight. Make the pickled carrot-cucumber salad: Stir together the sugar, vinegar, salt and pepper in a medium bowl. Add the carrots, cucumbers, radishes and green onions, and toss to coat. Refrigerate until ready to serve. (The flavors will improve with standing time.) For the peanut-crusted chicken: Pour enough oil into a Dutch oven to reach 3 inches up the sides. Heat the oil to 325 degrees F. Remove the chicken from the marinade and discard the marinade. Sprinkle the chicken with salt and pepper. Stir together the flour, garlic powder and ginger in a shallow dish. Lightly beat the eggs in a separate shallow dish. Combine the panko and peanuts in a third shallow dish. Dredge the chicken in the flour mixture, shaking off the excess. Dip the chicken in the egg, then in the panko mixture, pressing to adhere. Fry the chicken in 2 batches, turning occasionally, until browned and crispy and the internal temperature of the chicken reaches 165 degrees F, 10 to 15 minutes. Remove to a wire rack to drain. Drizzle with the pepper jelly. To serve, spread the peanut sauce on the buns. Place a piece of chicken on each bun bottom. Top with the pickled carrot-cucumber salad, cilantro and bun tops. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 42875,"Cornmeal Crusted Catfish with Grilled Tomato and Sweet Onion Salad 2 beefsteak tomatoes, sliced into 1/2 inch slices 2 Vidalia onions, sliced into 1/2 inch slices Salt Black Pepper Canola oil 2 tablespoons balsamic vinegar 2 tablespoons fresh thyme, chopped 1 cup cornmeal 1 teaspoon cayenne Pepper 4 catfish fillets Instructions: Season the tomatoes and onions with salt and pepper on both sides. Brush the tomatoes and onions with canola oil on both sides. Place tomatoes and onions on a hot grill and grill for 3 minutes per side. Remove from the grill and coarsely chop. Place in a bowl and add balsamic vinegar and thyme. Check for seasoning. Set aside. In a shallow dish, combine cornmeal, salt, pepper and cayenne pepper. Lightly dredge the catfish fillets in the cornmeal, pressing lightly to make the cornmeal stick well. Place a saute pan on the grill and heat. When the pan is hot, add 3 tablespoons of canola oil and heat. Place the catfish in the pan, and pan fry for 3 to 4 minutes per side or until the cornmeal is golden brown. Serve the catfish with the grilled tomato and onion salad. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 42876,"Senegalese Chicken Yassa 1/4 cup fresh lemon juice 4 large onions, thinly sliced Salt and freshly ground black pepper, to taste 1/8 teaspoon minced fresh Habanero or other hot cl, to taste 1/4 cup plus 1 tablespoon peanut oil One chicken (2 1/2 to 3 1/2 pounds), cut into serving pieces 1 Habanero or other hot cl, pricked with a fork 1/2 cup pimiento-stuffed olives 4 carrots, scraped and thinly sliced 1 tablespoon Dijon-style mustard 1/2 cup water Instructions: In a large nonreactive bowl, prepare a marinade with the lemon juice, onions, salt, pepper, minced cl, and the 1/4 cup peanut oil. Place the chicken pieces in the marinade, making sure that they are all well covered, and allow them to marinate for at least 2 hours in the refrigerator. Preheat the broiler. Remove the chicken pieces, reserving the marinade, and place them in a shallow roasting pan. Broil them until they are lightly browned on both sides. Remove the onions from the marinade. Cook them slowly in the remaining 1 tablespoon oil in a flameproof 3-quart casserole or dutch oven until tender and translucent. Add the remaining marinade and heat through. When the liquid is thoroughly heated, add the broiled chicken pieces, the pricked cl, olives, carrots, mustard, and water. Stir to mix well, then bring the yassa slowly to a boil. Lower the heat and simmer for about 20 minutes, or until the chicken is cooked through. Serve hot over white rice. ","[Chardonnay, Sauvignon Blanc, Vermentino, Tempranillo]" 42877,"Sweet Potatoes Anna 4 tablespoons unsalted butter, melted, or more if needed 2 pounds sweet potatoes, peeled and cut in paper-thin rounds 1/3 cup Parmesan, grated 1/4 teaspoon cumin 1/4 teaspoon cayenne Salt and pepper Instructions: Preheat the oven to 375 degrees. Brush 1 tablespoon melted butter on bottom and sides of 8-inch cake pan. Layer the potato slices in concentric circles on bottom of pan. Brush with melted butter. In a small bowl combine the Parmesan with cumin and cayenne. Sprinkle 1/4 of the mixture on top of the potatoes, then season with salt and pepper. Repeat layering 3 times, topping with cheese. Cover the pan with foil. Bake 45 minutes, then uncover and bake 15 to 20 minutes more. Invert onto a platter and serve in wedges. ","[Chardonnay, Riesling, Gewrztraminer, Chenin Blanc]" 42878,"Four-Cheese Ravioli with Herb Pesto 1 packed cup fresh basil leaves 1/2 packed cup fresh Italian parsley leaves 1/2 packed cup fresh mint leaves 1/2 cup (1 1/2 ounces) grated Parmesan 1/4 cup pine nuts, toasted 1 tablespoon anchovy paste 1/4 teaspoon freshly ground black pepper 1 clove garlic 1/2 cup extra-virgin olive oil 1 1/2 cups (12 ounces), fresh whole-milk ricotta 3/4 packed cup (3 ounces) coarsely grated mozzarella, at room temperature 1/4 cup mascarpone cheese, at room temperature 1/4 cup freshly grated Parmesan, at room temperature 1/4 cup plain breadcrumbs 1/8 teaspoon freshly grated nutmeg 1 1 /2 tablespoons kosher salt 1/8 teaspoon freshly ground black pepper 1 egg, beaten 35 store-bought wonton wrappers 2 tablespoons extra-virgin olive oil Instructions: For the pesto: In a food processor, combine the basil, parsley, mint, Parmesan, pine nuts, anchovy paste, pepper and garlic. Pulse until chunky. With the machine running, gradually add the olive oil until the pesto is smooth. For the ravioli: In a medium bowl, mix together the ricotta, mozzarella, mascarpone, Parmesan, breadcrumbs, nutmeg, 3/4 teaspoon salt and the pepper. In a small bowl, mix together the egg and 1 teaspoon water until smooth. Using a pastry brush, lightly brush the edges of the wonton wrappers with the egg mixture. Spoon 1 level tablespoon of the filling into the center of each wonton wrapper. Fold the opposite corners of each wonton wrapper over to form triangle shapes. Seal the edges firmly, pressing out any air around the filling. (Can be made a few hours in advance. Cover with foil and refrigerate until ready to use.) Bring a large pot of water to a boil over high heat. Add the remaining 1 1/2 tablespoons salt and the olive oil. In batches, add the ravioli to the water and cook, stirring occasionally, until tender but still firm to the bite, about 3 minutes. Using a slotted spoon, carefully remove the ravioli and drain in a colander. Transfer the ravioli to shallow soup bowls. Spoon the sauce over the ravioli and serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 42879,"Orangecello 7 medium navel oranges, preferably organic 1 (750ml) bottle vodka 2 1/2 cups water 1 1/2 cups sugar Instructions: Using a vegetable peeler, remove the peel from the oranges in long strips (reserve the oranges for another use). Using a small sharp knife, trim away the white pith from the orange peels; discard the pith. Put the orange peels in a 2-quart pitcher or large glass bowl. Pour the vodka over the peels and cover with plastic wrap. Steep the orange peels in the vodka for 4 days at room temperature. In a medium saucepan, combine the water and sugar over medium heat. Bring to a boil, reduce the heat, and simmer for 5 minutes, stirring occasionally, until the sugar has dissolved. Remove the pan from the heat and allow the syrup to cool, about 20 minutes. Pour the syrup over the vodka mixture. Cover and let stand at room temperature overnight. Strain the orangecello through a mesh strainer. Discard the peels. Transfer the orangecello to bottles. Seal the bottles and refrigerate until cold, at least 4 hours and up to 1 month. ","[Prosecco, Moscato, Vinho Verde, Cava]" 42880,"Greek Doughnuts with Walnut Honey Two 1/4-ounce packages active dry yeast 4 cups all-purpose flour
1 cup warm whole milk
1/4 cup sugar
2 tablespoons olive oil
2 teaspoons orange zest
1 teaspoon salt
Oil, for frying 1/2 cup honey 1/4 cup finely chopped walnuts
Instructions: For the doughnuts: In a mixing bowl, add the yeast to 1 cup warm water, mix with a fork and let sit for 5 minutes. Add the flour, milk, sugar, olive oil, zest and salt. Mix thoroughly until the batter is smooth, 2 minutes. Cover the bowl with plastic wrap and rest the dough in a warm place for 1 hour. Preheat the deep fryer to 375 degrees F. Dip a tablespoon measure in water, and then scoop out 1 tablespoon of dough. Wet your hands and roll the dough into balls, about 16 total. Place the doughnuts, a few at a time, in the fryer and cook until golden, 2 to 3 minutes. For the honey: Place the honey, walnuts and 1/4 cup water in a pot set over medium heat for 3 minutes. Coat the doughnuts with the walnut honey to serve. ","[Riesling, Gewrztraminer, Pinot Grigio, Moscato]" 42881,"Blondies 1 1/2 sticks (12 tablespoons) unsalted butter, melted and cooled, plus more for the pan 1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon kosher salt
1 1/2 cups packed dark brown sugar
1 tablespoon vanilla extract
2 large eggs, lightly beaten
1/2 cup toasted walnuts, coarsely chopped
1 cup plus 2 tablespoons bittersweet chocolate chips Flaky sea salt, to garnish
Instructions: Preheat the oven to 350 degrees F. Butter a 9-by-13-inch baking pan. Line the pan with parchment, leaving an overhang, then butter the parchment. Whisk the flour, baking powder and salt together in a medium bowl and set aside. In another bowl, whisk the melted butter and brown sugar together until combined. Add the vanilla and eggs and stir to combine. Fold the flour mixture into the wet ingredients, being careful not to overmix. Fold in the walnuts and 1 cup of the chocolate chips. Pour the batter into the prepared pan and smooth the top. Scatter the remaining 2 tablespoons chocolate chips over the batter. Bake until the top is a light golden brown, 20 to 25 minutes, being careful not to overbake. Let cool on a wire rack. Remove the blondies from the pan and transfer to a cutting board. Cut into rectangles, sprinkle with flaky salt and serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 42882,"30-Mile Pot Pie 6 1/2 cups 'hearty' chicken stock or broth Six 6-ounce boneless skinless chicken breasts, diced 1 stick butter 2 1/2 cups diced onions 2 1/4 cups diced carrots 1 3/4 cups diced celery 1/2 pound medium mushrooms, quartered 1 cup all-purpose flour 1 bay leaf 1 teaspoon salt 1/4 teaspoon white pepper, or 1/2 teaspoon black pepper 3/4 cup heavy whipping cream, warmed Store-bought puff pastry or pie dough 2 egg whites Instructions: Preheat oven to 375 degrees F. In a medium saucepan, bring stock or broth to a simmer. Add chicken and poach until just cooked through. With a spider or slotted spoon, remove chicken and set aside. Set stock aside for later use. In a 10-quart saucepot, melt butter over medium heat and then add onions, carrots, and celery and saute for a couple of minutes. Add mushrooms and continue to cook until onions are about transparent, being careful not to brown. Add flour and gently mix well. Cook this mixture over low heat for 6 to 8 minutes, stirring occasionally and gently so as not to break up the vegetables. Scrape the bottom of the pan often with a wooden spoon so that the roux doesn't burn. Increase the heat and add the chicken stock in 3 additions, whisking well after each so that no lumps appear and returning to a brief simmer each time. Add bay leaf, salt, and pepper, and cook over low heat for about 10 more minutes. Add poached chicken and warm heavy cream, and stir well. Spoon equal portions into 6 individual (16-ounce) ovenproof casserole dishes or bowls. Top with your favorite pie dough or puff pastry. In a small bowl, whisk together 2 egg whites with a little water. Brush dough with egg wash. Place casseroles on a sheet pan and bake until golden brown on top. Remove from the oven and let cool for 5 to 10 minutes before serving. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 42883,"New Potato Salad with Sauteed Onion Vinaigrette 3 tablespoons olive oil 1 large Spanish onion, finely sliced 1 large shallot, finely sliced 2 cloves garlic, finely chopped 1/2 cup sherry vinegar 2 pounds new potatoes, boiled and quartered 1/4 cup finely chopped parsley leaves Salt and freshly ground black pepper Instructions: Heat the olive oil in a medium skillet over medium high heat. Add the onions and saute until lightly golden brown. Add the shallot and garlic and cook an additional 1 minute. Remove from the heat and add the vinegar. Pour the mixture over the warm potatoes, add the parsley and stir to combine. Season with salt and pepper. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 42884,"Quesadillas with Sausage and Peppers 2 tablespoons extra-virgin olive oil 8 ounces sweet Italian sausage, casings removed 2 bell peppers (any color), sliced 1 small onion, sliced 2 cloves garlic, finely chopped 1 teaspoon dried oregano Kosher salt and freshly ground pepper 1 1/3 cups marinara sauce 4 large flour tortillas (burrito-size) 1 8-ounce bag shredded mozzarella cheese (about 2 cups) 1/4 cup grated Parmesan cheese Instructions: Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add the sausage and cook, breaking it up with a wooden spoon and stirring occasionally, until browned and mostly cooked through, about 5 minutes. Add the bell peppers, onion, garlic, oregano, 1/2 teaspoon salt and a few grinds of pepper to the skillet. Cook, stirring occasionally, until the vegetables are tender, about 15 minutes. Add 1/3 cup each marinara sauce and water and cook, stirring, until the vegetables are lightly coated and the skillet is mostly dry, 3 to 5 minutes. Transfer to a medium bowl and carefully wipe out the skillet. Lay the tortillas on a work surface. Top one side of each tortilla with 1/4 cup mozzarella, 1/2 tablespoon Parmesan, one-quarter of the sausage-and-peppers mixture and another 1/4 cup mozzarella and 1/2 tablespoon Parmesan. Fold the tortillas over the filling and gently press. Brush the tortillas with the remaining 1 tablespoon olive oil. Working in two batches, cook the quesadillas in the reserved skillet over medium heat until browned, about 2 minutes per side. Warm the remaining 1 cup marinara sauce in a small saucepan or the microwave. Cut the quesadillas into wedges. Serve with the sauce for dipping. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Garnacha]

" 42885,"Cupcakes with Strawberry Jam and Rosewater Buttercream Cooking spray 2 2/3 cups all-purpose flour 1 tablespoon baking powder 1 teaspoon salt 6 tablespoons unsalted butter, at room temperature 2 cups granulated sugar 2/3 cup vegetable oil 1 tablespoon pure vanilla extract 1 cup whole milk 6 large egg whites, at room temperature 1 1/2 cups strawberry jam (See Cook's Note) 3 sticks unsalted butter, at room temperature 7 cups confectioners\u2019 sugar 1/2 teaspoon salt 2 tablespoons pure vanilla extract 2 teaspoons rosewater 1/4 cup whole milk Instructions: Make the cupcakes: Preheat the oven to 350? F. Line two 12-cup muffin tins with paper liners and coat with cooking spray. Whisk the flour, baking powder and salt in a bowl; set aside. Beat the butter in a large bowl with a mixer on medium-low speed until creamy. Add the granulated sugar and vegetable oil and beat until fluffy, about 3 minutes, then add the vanilla. Beat in the flour mixture in 3 additions, alternating with the milk, scraping down the bowl as needed. In another large bowl, beat the egg whites with a mixer on high speed until stiff peaks form, 3 to 5 minutes. Gently fold into the batter with a rubber spatula; do not overmix. Divide the batter between the muffin cups. Bake until golden brown and a toothpick inserted into the center comes out clean, 20 to 25 minutes. Transfer to racks and let cool 15 minutes in the pans, then remove the cupcakes to the racks to cool completely. Meanwhile, make the frosting: Beat the butter in a large bowl with a mixer on medium-high speed until creamy. Reduce the mixer speed to low and gradually beat in the confectioners\u2019 sugar, 1 cup at a time, until just incorporated; beat in the salt. Add the vanilla and rosewater, increase the speed to medium high and beat until creamy, 3 to 4 minutes. Add the milk and beat until fluffy, about 1 more minute. Put the strawberry jam in a piping bag fitted with a large round tip. Insert the tip into the center of each cupcake and pipe in some of the jam. Spread or pipe the frosting on the cupcakes. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 42886,"Indian Spiced Tomato Margherita Pizza 1 to 2 tablespoons canola oil 1 cup finely chopped white onion 2 to 3 serrano chiles with seeds, sliced (can use more depends on how spicy you want it) 2 cloves finely chopped garlic (about 2 teaspoons) 1 teaspoon garam masala 2 cups grape tomatoes or other, coarsely chopped and seeded 1 to 2 tablespoons fresh lime juice 1/2 cup coarsely chopped cilantro leaves Salt and freshly ground black pepper Homemade pizza dough or 1 (16-ounce) store-bought dough Olive oil, for grill 8 ounces fresh mozzarella cheese, shredded Instructions: Preheat the grill to 400 degrees F. Heat the oil in a large saucepan over medium-high heat. Add the onions and cook until just translucent, about 2 minutes, Add in the cl, garlic and the garam masala, stirring constantly for a minute or so until the mixture becomes fragrant. Add the tomatoes and cook until the tomatoes have softened slightly, about 2 minutes. Remove from the heat and transfer to a bowl. Stir in the lime juice and cilantro. Season with salt and pepper, to taste, and mix until well combined. Reserve. Cut the dough into 2 (8-ounce) pieces. Stretch the dough out on a lightly floured surface with your hands. When topping is ready and grill is at a consistent 400 to 450 degrees F (no hotter than 450), lightly brush the grill with olive oil. Place dough directly onto the grill surface. Close the grill cover and cook for 4 to 5 minutes. About 2 minutes in, open the grill and pop the air bubbles with a fork. The bottom should be brown with some charred spots but not burned or underdone. Close lid and continue cooking. Remove from grill and place on a work surface with the cooked/grilled side up. Lower the heat on the grill to medium-low so that the cheese has time to melt and the bottom does not burn. Spread half of the tomato mixture on each pizza, then evenly divide the cheese over the tomato mixture. Lightly oil the grill once more and carefully place the pizzas, tomato/cheese side up, onto the grill. Close the lid and let it cook slowly for another 5 to 10 minutes to allow the cheese to melt and so that the bottom does not burn. When the cheese is completely melted and the bottom is a nice even brown with some charred spots, remove from the grill to a cutting board, slice and serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 42887,"Royal Beef Tenderloin Panini 1 pound beef tenderloin 1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1/4 teaspoon ground cinnamon
Kosher salt 1 tablespoon vegetable oil
1/2 cup shredded mozzarella 1/4 cup mascarpone 1/4 cup ricotta 1 teaspoon horseradish
1 tablespoon Dijon mustard
1 teaspoon Worcestershire sauce
1 teaspoon smoked paprika
8 slices Italian bread (1/2-inch slices) 2 cups baby arugula
1 tablespoon extra-virgin olive oil
Instructions: Preheat the oven to 350 degrees F. Pat the tenderloin dry with a paper towel. In a small bowl, mix together the coriander, cumin, cinnamon and 3/4 teaspoon salt. Rub the tenderloin with the vegetable oil, then sprinkle with the spice mixture. Heat a large, oven-safe skillet over medium-high heat. Sear the tenderloin for 3 minutes; flip, and cook an additional 2 minutes. Transfer the skillet to the oven and cook 10 to 15 minutes more, until the tenderloin is medium-rare (125 degrees F on an instant-read thermometer). Remove to a cutting board and let rest 15 minutes. Combine the mozzarella, mascarpone, ricotta, horseradish, mustard, Worcestershire and smoked paprika in a medium bowl. Thinly slice the tenderloin. Spread 2 tablespoons of the cheese mixture on each bread slice. Divide the steak and arugula among half the bread slices, then form sandwiches with the remaining bread slices. Heat the olive oil in a large skillet over medium heat (see Cook's Note). Place the sandwiches in the skillet and weigh them down with a foil-wrapped brick or a heavy lid. Cook for 2 minutes; flip, and cook an additional 2 minutes.
","[Cabernet Sauvignon, Merlot, Pinot Noir, Syrah]" 42888,"Creamed Chicken and Leeks 4 tablespoons butter 4 large leeks, white parts only, chopped 4 celery stalks, chopped 4 to 6 cups chicken broth 2 whole chicken breasts on bone with skin on Bouquet garni: 1/2 teaspoon dried thyme and bay leaf, a few parsley sprigs tied in cheesecloth Salt and freshly ground white pepper Juice of 1 lemon 3 egg yolks 1/2 cup heavy cream 1/3 cup minced fresh parsley Instructions: Heat the butter in a saucepan. When foaming subsides, but before it gets brown add the leeks and celery and 1/4 cup of the chicken broth. Cover and simmer over low heat for 5 minutes; do not let it get brown. Add the chicken, skin side up along with bouquet garni and enough of the broth to just cover the chicken. Cover and simmer, over very low heat for 30 minutes or until chicken is just cooked through. Remove chicken from the broth; remove and discard skin and bones and cut chicken into chunks. Remove and discard bouquet garni. Puree the liquid through a food mill and return it to the saucepan. Add remaining broth and boil it down until reduced to 4 cups. Season to taste with salt and pepper. Add lemon juice to chicken and set in microwavable dish. Blend egg yolks and cream together. Very slowly ladle 1 cup of hot broth into the mixture. Return this tempered mixture to the soup and bring to under a simmer to thicken. Reheat chicken for a minute in microwave oven and distribute it among 4 soup plates. Ladle thickened broth over chicken and garnish with parsley. Serve over boiled potatoes or with bread ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 42889,"Whole Wheat Pita 1 1/2 cups warm water 4 1/2 teaspoons sugar
2 1/4 teaspoons active dry yeast
3 tablespoons olive oil 1 1/2 teaspoons kosher salt
2 cups bread flour, plus more as needed and for dusting 1 3/4 cups whole-wheat flour Neutral oil or cooking spray, for the bowl Instructions: In the bowl of a stand mixer fitted with a dough hook, mix together the water, sugar and yeast. Let it sit until foamy, about 5 minutes. With the mixer running on low speed, add the oil and salt, and then gradually add the bread and whole-wheat flours. Increase the speed to medium high and mix for 7 to 10 minutes, adding just enough additional bread flour so that the dough no longer sticks to the bowl. Do not add too much flour; the dough should be smooth and slightly sticky. Lightly coat a clean large bowl with oil or cooking spray and place the dough in the bowl, turning it once or twice to coat it in oil. Cover the bowl with plastic wrap and let it rise at room temperature until it has doubled in size, about 2 hours. Turn the dough out onto a clean work surface and divide it into 12 equal pieces. Mold each piece into a ball by stretching the top and tucking the edges under. Place the balls 1 inch apart on a piece of parchment paper, cover them with plastic wrap and let rise for 30 minutes. Preheat the oven to 500 degrees F and line 2 baking sheets with parchment. Lightly dust a work surface with flour. With a rolling pin, roll out the balls of dough into 1/4-inch-thick circles. Place them on the lined baking sheets and bake until cooked through and puffy, about 5 minutes. You do not want them to brown. Cool on a rack and enjoy. Leftovers can be frozen in an airtight container or ziptop bag and then reheated in the microwave or toaster. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 42890,"Skewered Shrimps with Mango Salsa 8 cloves of garlic, thinly sliced 2 cups olive oil Juice of 2 limes, about 2 tablespoons 1 teaspoons salt 1/2 teaspoon pepper 2 pounds, 10 to 12 count shrimp, shelled 2 ripe mangos 1 small bunch scallions, white and light green parts only, thinly sliced on the diagonal 2 jalapenos, finely diced 1 bunch cilantro, leaves only, chopped Juice of 2 limes, about 2 tablespoons 1 teaspoon salt Instructions: In a medium skillet over low heat, cook the sliced garlic in the olive oil till soft. Let cool, then mix in the other ingredients. On a wooden skewer place 4 or 5 shrimp, depending on size. Place in a long casserole and pour the marinade over. Marinate for at least two hours or up to 6 hours in the refrigerator, turning occasionally. Mix all the ingredients for the Mango Salsa together in a glass bowl. Let sit about 30 minutes in the refrigerator. Preheat a broiler or grill to high heat. Grill the skewers about 3 minutes per side. Serve on a bed of the Mango Salsa. ","[Chardonnay, Sauvignon Blanc, Vermentino, Ros]" 42891,"Homemade Doughnuts with Cinnamon Sugar and Cranberry Jam 1 tablespoon plus 2 1/2 teaspoons active dry yeast 1 cup warm water 1 cup all-purpose flour, plus more for rolling dough and baking sheet 1 1/4 sticks unsalted butter, room temperature 2/3 cup granulated sugar 3 eggs, lightly beaten 1 teaspoon vanilla extract 1 teaspoon kosher salt 3 1/2 cups bread flour 1/2 gallon frying oil, plus a little for oiling bowl 1 cup granulated sugar 1 teaspoon ground cinnamon Cranberry Jam, recipe follows 1 pound fresh cranberries, washed and dried 2 cups granulated sugar 1/3 cup water 1/2 cup orange juice, plus 1 orange, zested and juiced 1 cinnamon stick 1/2 teaspoon ground allspice 1/4 teaspoon ground nutmeg Instructions: In a medium bowl, stir together the yeast and the water. Set aside to \proof. After 10 minutes, stir in the 1 cup of all-purpose flour, cover with plastic wrap and set aside in a warm place. In the bowl of an electric mixer fitted with a paddle attachment, cream together the butter and sugar for 8 to 10 minutes. With the mixer on low speed, add the eggs, 1 at a time. When the mixture is smooth, stir in the vanilla and salt. Add the bread flour and mix on low speed until fully incorporated. Stir in the yeast mixture until thoroughly incorporated. Put the dough into an oiled bowl and allow to proof for 1 to 1 1/2 hours. In a medium bowl, mix together the granulated sugar and the ground cinnamon. Set aside. Lightly flour a cool work surface and roll the dough out to about 1 1/2-inch thickness. Cut the dough with a round 3-inch cutter and turn them onto a floured baking sheet to rest, about 20 to 30 minutes, before frying. Heat the oil in a large heavy-bottomed pot to 365 to 370 degrees F. Drop the dough rounds, in batches, into the hot oil and cook until golden brown on 1 side. Using a slotted spoon, turn the dough rounds on the second side and cook until golden brown. Remove them from the oil to paper towels to remove any excess oil. Roll the doughnuts in the cinnamon sugar and arrange on a serving platter. Serve immediately with the Cranberry Jam for dipping. In a medium pot, add the cranberries, sugar, water and the 1/2 cup of orange juice. Stir to blend and bring the mixture to a boil over medium heat. Reduce the heat and add the cinnamon stick, allspice and nutmeg. Stir to blend and simmer for an additional 5 to 7 minutes. Some of the cranberries will burst and some will remain whole. Stir in the orange zest and orange juice and transfer to a serving bowl. Serve warm with the doughnuts. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 42892,"Andouille and Chicken Jambalaya 1/2 cup vegetable oil 3 cups chopped onions 1 cup chopped bell peppers 3 teaspoons salt 1 1/4 teaspoons cayenne 1 pound andouille, chorizo, or other smoked sausage cut crosswise into 1/4 inch slices 1 1/2 pounds boneless white and dark chicken meat, cut into 1 inch cubes 3 bay leaves 3 cups medium-grain white rice 6 cups water 1 cup chopped green onions Instructions: Heat the oil in a large cast-iron Dutch oven over medium heat. Add the onions, bell peppers, 2 teaspoons of the salt and 1 teaspoon of the cayenne. Stirring often, brown the vegetables for about 20 minutes, or until they are caramelized and dark brown in color. Scrape the bottom and sides of the pt to loosen any browned particles. Add the sausage and cook, stirring often for 10 to 15 minutes, scraping the bottom and sides of the pot to loosen any browned particles. Season the chicken with the remaining 1 teaspoon salt and remaining 1/4 teaspoon cayenne. Add the chicken and the bay leaves to the pot. Brown the chicken for 8 to 10 minutes, scrapping the bottom of the pot to loosen any browned particles. Add the rice and stir for 2 to 3 minutes to coat it evenly. Add the water, stir to combine, and cover. Cook over medium heat for 30 to 35 minutes, without stirring, or until the rice is tender and the liquid has been absorbed. Remove the pot from the heat and let stand, covered for 2 to 3 minutes. Remove the bay leaves. Stir in the green onions and serve. ","[Cabernet Sauvignon, Merlot, Malbec, Tempranillo]" 42893,"Smashed Burgers 56 ounces (3 1/2 pounds) ground beef Kosher salt and freshly ground black pepper 14 slices American cheese
14 small, soft hamburger buns Serving suggestions: shredded lettuce, pickles and tomatoes
Instructions: Divide the beef into 2-ounce portions and form into balls; you will have 28. Heat a large skillet or griddle over medium-high heat. Working in batches, place the beef balls on the surface and use a large spatula to smash them as flat as they can possibly go. Sprinkle with salt and pepper. Cook for 2 minutes. Flip and immediately place a slice of cheese on half of the patties. Thirty seconds later, transfer the other patties onto the ones with the cheese. Wait a few seconds, then place on the buns. Keep going until you have 14 burgers. Serve with lettuce, pickles and tomatoes on the side. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 42894,"Pineapple in Lime, Vanilla and Rum Syrup 1/2 cup turbinado or raw sugar 3/4 cup water 1 vanilla bean Zest of 1 lime 2 tablespoons rum, optional 1 large ripe pineapple Ice cream, for service Instructions: Soak the wooden skewers in cold water for at least 30 minutes before broiling or grilling the pineapple. Gently heat the sugar and water together in a saucepan, until the sugar dissolves. Halve the vanilla bean, scrape the seeds from the pod, and add them to the pan. Add the rest of the bean pod, and the lime zest, as well. Simmer the ingredients gently for 10 to 12 minutes, or until the liquid is reduced and syrupy. Add the rum to the mixture, if using. Preheat the broiler on high or preheat a grill to medium-high, and lightly oil the grate. Meanwhile, remove the top and tail of the pineapple. Carve away the skin and scoop out the spiny eyes. Cut the pineapple crosswise into eighths, and discard the inner core from each piece. Slide the pineapple slices onto the presoaked wooden skewers. Broil the skewered pineapple pieces for 8 to 10 minutes on a baking pan lined with aluminum foil or grill the skewers 8 to 10 minutes. Spoon the hot spiced syrup over the skewers, and serve with ice cream, if desired. ","[Chardonnay, Sauvignon Blanc, Moscato, Riesling]" 42895,"Spiked Watermelon Daiquiri with Citrus-Ginger Infusion 3 1/2 cups fresh pineapple, cored, coarsely chopped 16 cups Spiked Watermelon, recipe follows 5 cups Citrus-Ginger Infusion, recipe follows 30 cups ice Citrus-Flavored Vodka, as desired Fresh mint sprigs, garnish Straws, garnish 1 (10-pound) seedless yellow watermelon 3 cups citrus-flavored vodka 2 1/2 cups water 5 cups granulated sugar 2 cups chopped lemon grass 1/2 cup julienned fresh ginger 4 lemons, zested and juiced Instructions: Place the pineapple in a plastic container in the freezer until completely frozen, at least 3 hours. In a blender, combine 1 1/2 cups spiked watermelon, 6 tablespoons frozen pineapple, and 1/2 cup Citrus-Ginger Infusion. (Amount of infusion may be increased or decreased according to individual taste.) Blend on high speed until well combined. Add enough ice to fill the blender, 3 cups, and additional vodka, as desired, and blend until smooth. Pour into tall chilled glasses or a pitcher. Repeat with the remaining ingredients, to make about 10 blenderfuls. Garnish with mint sprigs and serve with a long straw. Cut a hole in the top of the watermelon, wide and deep enough to insert a funnel. Pour in as much vodka through the funnel as can be absorbed (1/2 to 1 cup). Remove the funnel and replace the watermelon plug. Let sit for 4 hours. Again, pour in as much vodka as can be absorbed. Repeat the process until all the vodka has been absorbed. (The watermelon flesh gradually will absorb all the vodka.) Refrigerate until well chilled. When ready to make the daiquiris, cut the watermelon in half and scoop out the flesh. Combine the water, sugar, lemon grass, ginger, and lemon juice and zest in large saucepan. Bring to a boil, stirring until the sugar dissolves. Remove from the heat and let cool. Strain through a fine mesh sieve into a clean container and reserve for the daiquiris. (Infusion will keep for 2 weeks, refrigerated and also may be used to flavor dressings or drizzle over fresh fruit.) ","[Chardonnay, Sauvignon Blanc, Ros, Pinot Grigio]

" 42896,"Stuffed and Roasted Bone-in Veal Breast 1 6-pound veal breast Salt and pepper 3 tablespoons butter 1 large onion, finely chopped 1 large stalk celery, finely chopped 1 pound white bread, torn in 1-inch pieces 2 eggs, lightly beaten 1 cup finely-minced parsley 6 cups chicken stock Sweet paprika Arrowroot or butter, to thicken (optional) Instructions: Cut a pocket in veal breast, or ask your butcher to do it for you. Season pocket with salt and pepper. Preheat oven to 325 degrees. Set aside veal to reach room temperature. In a skillet melt butter over medium-high heat. Add onion and celery and saute until onion is tender and golden. In a bowl combine bread and eggs; add onion mixture, parsley and 1 cup of the chicken stock. Season with salt and pepper; mix well. Stuffing should be fairly wet; add a little more chicken stock if needed. Using a long spoon, reach deep inside veal pocket to distribute stuffing evenly. Use a trussing needle and string to sew up pocket. Season roast on all sides with salt and pepper and liberally sprinkle top with paprika. Place in roasting pan, top side up, and roast 3 1/2 hours in all. Baste top with 1/2 cup chicken stock every 45 minutes. Remove roast to a carving board and let sit, loosely covered, 15 minutes while you prepare sauce. Set roasting pan over medium-high heat and add remaining 3 cups chicken stock. Deglaze pan, scraping up browned bits and incorporating them into stock. Boil until stock reduces to 1 1/2 cups. If desired, thicken sauce with arrowroot or butter, or leave as is. Cut center portion of veal breast along chine bone separations into 6 servings. Spoon gravy over each portion. ","[Chardonnay, Pinot Grigio, Barbera, Tempranillo]

" 42897,"Seared Flank Steak Salad with Arugula and Corn Relish 1/3 cup fresh lime juice 2 teaspoons lime zest 2 cloves garlic, minced 1 teaspoon chipotle pepper, chopped 3/4 cup canola oil 2 tablespoons chopped cilantro 1 (2 to 3 pound) flank steak 1 cup dried black beans, soaked overnight with one change of water 2 cloves garlic, smashed Salt and freshly ground black pepper 2 bunches arugula, rinsed and dried 2 cups corn relish, recipe follows 1/2 bunch cilantro, leaves picked, rinsed, and dried 6 cups cooked kernels (about 10 to 12 ears of corn) 2 cups diced onion 1 cup diced red bell pepper 1 cup diced green bell pepper 3/4 cup chopped celery 1 1/2 cups packed light brown sugar 2 tablespoons salt 2 tablespoons dry mustard 2 teaspoons mustard seed 2 teaspoons turmeric 1 1/2 teaspoons celery seed 1/4 teaspoon cayenne pepper 3 cups cider vinegar Instructions: Whisk together all of the marinade ingredients. Trim the steak of fat. Score both sides of flank steak in a criss-cross. Put the steak in a deep dish or sealable plastic bag and pour in the marinade. Marinate the flank steak in the refrigerator for 6 to 8 hours before grilling. Cook beans in cold water with 2 cloves of garlic. Add salt, about 10 minutes before the beans are done. They should be tender but not mushy. Preheat the grill for 20 minutes. Bring the steak to room temperature. Season the flank steak with salt and pepper. Grill 1 to 2 minutes each side. Allow to sit 15 minutes before slicing it. Arrange the arugula with the beans over top. Then place thinly sliced flank steak and corn relish over top. Garnish with the cilantro leaves. Combine all ingredients in a preserving pan. Bring the mixture to a boil over medium heat, stirring occasionally. Simmer mixture for about 30 minutes until it has thickened slightly. Ladle boiling hot relish into hot, sterilized pint jars leaving 1/4-inch headspace. Seal the jars with new 2 piece lids then process for 15 minutes in a boiling bath. Cool and label jars. Allow to mellow for a couple of weeks before serving. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 42898,"Crab Summer Rolls 1/4 cup rice wine vinegar 2 tablespoons tamari or low-sodium soy sauce
1 teaspoon garlic chili paste, such as sriracha
1 teaspoon grated fresh ginger
2 cups cooked rice sticks/noodles (about 2 ounces) 1/4 teaspoon toasted sesame oil
6 sheets rice paper wrappers 1/2 cup fresh cilantro sprigs
1/2 cup fresh basil leaves
1 cup lump crabmeat 1 red bell pepper, cut into thin strips
1 cucumber, peeled, seeded and cut into thin strips
Instructions: For the sauce: In a small bowl, whisk together the vinegar, tamari, chili paste, ginger and 1 tablespoon water. Set aside to let the flavors marry for about 10 minutes. For the rolls: Meanwhile, in a medium bowl, toss the rice noodles with the sesame oil. Fill a pie pan with warm tap water. Working with one wrapper at a time, soak the rice paper in the warm water for about 30 seconds or until pliable. Lay a few pieces of cilantro and basil across the center of the wrapper. Top the herbs with some crab, followed by some of the red pepper and cucumber. Top with approximately 1/3 cup of the dressed rice noodles. Roll the edge closest to you over the filling, pulling tightly. Fold in the ends and continue to roll to seal. Store on a tray with a damp paper towel. Continue with the remaining wrappers and filling. Serve with the dipping sauce. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 42899,"Bugia, or Liar's Cookies 2 1/2 cups all-purpose flour, plus more for dusting work surface 1/2 teaspoon baking powder 1/4 teaspoon salt 2 tablespoons sugar 2 large eggs 1/2 cup (1 stick) unsalted butter, melted and cooled briefly 1/4 cup freshly squeezed orange juice 1 1/2 tablespoons brandy 1/2 teaspoon pure vanilla extract 3/4 teaspoon ground anise seeds 4 to 6 cups peanut or vegetable oil, for deep-frying About 2 cups powdered sugar Instructions: Sift the flour with the baking powder, salt, and sugar and set aside. In the bowl of a stand mixer fitted with paddle attachment, mix together the eggs, butter, orange juice, brandy, vanilla, and anise seeds until well blended. Add the dry ingredients all at once and mix on low speed until the dough cleans the sides of the bowl and adheres to the paddle. Remove the dough from the bowl onto a floured board. Knead by hand until smooth. Form the dough into a ball, flatten slightly, and place in a bowl. Cover with a tea towel and chill at least 2 hours or up to overnight to allow the dough to relax. Heat the oil in a deep fryer or deep pot to 350 degrees F. Meanwhile, cut the dough into 4 or 6 equal pieces. Keeping the dough and work surface well floured, pass the dough through the widest setting of a pasta machine 3 or 4 times. Then pass through successively narrower settings until the dough is almost thin enough to see through; depending on your pasta machine, this will probably be the next to thinnest setting. Cut the dough into long strips 3 inches wide, then cut the strips on the diagonal into pieces about 3 inches long. If the dough tears, cut it off and work it back into the dough. The cookies curl when they fry, so fancier shapes are not important. As the cookies are cut, transfer them to baking sheets lined with flour-dusted tea towels, and cover with tea towels so they won't dry out before frying. Fry in batches, turning once, until puffed and golden brown, about 1 minute. Transfer with a slotted spoon to paper towels to drain. While the cookies are still hot, dust them well with powdered sugar. Wait for a few minutes while the oil and heat absorb and melt most of this first coating. Dust well a second time until the cookies are quite white. The cookies will keep for a week or so in an airtight container. You may need to re-dust them with sugar before serving. Only a few cookies at a time will fit, even in a big pot, so frying takes time. It is best to have company in the kitchen, ready with lots of good talk to keep you amused. And there are always the warm cookies to eat along the way as a reward. You can also dredge the cookies in granulated sugar, crystal sugar, or even a mix of powdered sugar and unsweetened cocoa powder. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 42900,"Preserved Lemons 12 lemons 1 cup kosher salt Fresh squeezed lemon juice 1 Tbsp pickling salt Instructions: Sterilize a 1-quart glass preserving jar with boiling water right before filling with lemons. Slice lemon from bud end to within 1/2-inch of stem end. Turn lemon 90 degrees and repeat. Open lemon slightly and pack inside with salt. Pack into jar and repeat with remaining lemons. Add enough lemon juice to cover to the top. Add pickling salt and close jar tightly. Set aside to pickle for at least 3 weeks. Every few days, turn jar over to redistribute juices and let stand on its head for a few days, then invert again.; ","[Riesling, Sauvignon Blanc, Vermentino, Grner Veltliner]" 42901,"Ginger Simple Syrup 1 cup sugar 1 cup water
One 2-inch piece ginger, peeled and sliced into thin coins
Instructions: 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. ","[Riesling, Gewrztraminer, Pinot Grigio]" 42902,"Sticky Rice 5 cups white sweet rice 1 cup black sweet rice Instructions: Rinse and drain the white sweet rice and black sweet rice in a sieve until the water is mostly clear and no longer cloudy, about 5 times. Transfer to a large bowl, cover the rice with water and soak for at least 4 hours and up to overnight. Set up a hardwood fire and let it burn to low-burning embers (see Cook\u2019s Note). Set up your grate for direct and indirect heat cooking. Drain the rice, then place it in a sticky rice bamboo steamer basket. Fill a sticky rice aluminum steamer pot halfway with water and place on the grill grate over direct heat. Bring to a boil, then place the basket with the rice on top of the pot and cover with its lid. Cook until the rice is fluffy and cooked through, 15 minutes. Toss the rice until the bottom of the rice is on the top. Cook until the rice is tender and fluffy, 5 minutes more. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Gewrztraminer]" 42903,"Corn Pancakes with Maple Fruit Compote 2 cups organic cornmeal 1 1/2 teaspoons salt 2 teaspoons baking soda 1/2 cup all-purpose flour 4 ounces butter 2 cups buttermilk 1 cup milk Instructions: Mix together the cornmeal, salt, soda, flour and butter until the mixture resembles coarse meal. Add buttermilk and milk. Stir to moisten and form a batter. Combine fresh berries and slices of stone fruit with maple syrup to make the compote to serve with the pancakes. ","[Chardonnay, Riesling, Gewrztraminer]" 42904,"Pork and Collards Stew 1 1/2 pounds pork tenderloin, cut into 1- to 1 1/2-inch pieces 2 teaspoons ground cumin 1 teaspoon smoked paprika Kosher salt and freshly ground pepper 1/4 cup extra-virgin olive oil, plus more for drizzling 1 1/2 pounds sweet potatoes (preferably white), peeled and cut into 1-inch chunks 1/2 white onion, finely chopped 4 cloves garlic, 3 sliced and 1 finely grated 1 pound frozen chopped collard greens, thawed and patted dry 3 cups low-sodium chicken broth 1 cup chopped fresh parsley Thinly sliced red jalapeno pepper, for topping Instructions: Combine the pork, cumin and paprika in a bowl; season generously with salt and pepper and toss. Heat a large pot or Dutch oven over high heat until very hot; add 2 tablespoons olive oil. Add the pork in a single layer and cook, undisturbed, until browned on the bottom, about 2 minutes. Flip and continue to cook, turning, until browned all over, 4 to 5 more minutes; remove to a plate. Add the remaining 2 tablespoons olive oil, the sweet potatoes, onion, sliced garlic and 1/4 teaspoon salt to the pot. Cook over high heat, stirring, until the onion is softened, about 2 minutes. Add the collards, chicken broth and 1 cup water; cover and bring to a boil. Uncover, reduce the heat to medium and simmer until the vegetables are tender, 8 to 10 minutes. Reduce the heat to low. Remove 1 cup vegetables with some broth to a blender; add the parsley, grated garlic and 1/4 cup water and puree. Return the pork to the pot and simmer until cooked through, about 2 minutes. Stir in the vegetable puree and warm through; season with salt and pepper. Divide among bowls, top with jalapeno slices and drizzle with olive oil. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Tempranillo]" 42905,"Monster Marshmallow Cookies 2 cups all-purpose flour 1 teaspoon baking powder 1/2 teaspoon baking soda 2 sticks unsalted butter, softened 1 cup granulated sugar 1 cup packed light brown sugar 2 large eggs, at room temperature 1 tablespoon vanilla extract 2 cups quick-cooking oats 1 1/4 cups crispy rice cereal 1 cup milk chocolate chips 1 cup coarsely chopped pecans 1 cup miniature marshmallows 1/2 cup milk chocolate chips 1/2 cup miniature marshmallows 2 1/2 teaspoons half-and-half Pinch of cayenne pepper 1/3 cup finely chopped pecans Instructions: Make the cookies: Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper. Combine the flour, baking powder and baking soda in a large bowl. In a separate bowl, beat the butter and both sugars with a mixer on medium-high speed until fluffy. Beat in the eggs one at a time on medium speed, then beat in the vanilla. Add the flour mixture and beat on low speed until combined. Stir the oats, cereal, chocolate chips, pecans and marshmallows into the dough with a wooden spoon. Wrap with plastic wrap and refrigerate the dough for 30 minutes. Drop heaping tablespoonfuls of the dough onto the prepared baking sheets, about 3 inches apart. Bake the cookies in batches until golden, 10 to 12 minutes. Let cookies rest on sheet pans to cool slightly, about 10 minutes. Transfer to racks to cool. Make the topping: Combine the chocolate chips, marshmallows, half-and-half and cayenne pepper in a saucepan over medium heat; cook, stirring, until the mixture is smooth, about 5 minutes. Remove from the heat. Stir in the pecans. Drizzle the mixture over the cookies and let set, about 4 hours. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 42906,"Eggplant Rollatini 3 medium-sized eggplants (about 4 pounds total) Sea salt and freshly ground black pepper Can vegetable spray 32 ounces ricotta cheese 2 large eggs, lightly beaten 1/2 cup shredded mozzarella 8 tablespoons grated Parmesan 3 tablespoons toasted pine nuts 20 basil leaves, chiffonaded Extra-virgin olive oil, for drizzling 2 cups fresh tomato sauce, recipe follows 1/2 cup extra-virgin olive oil 1 small onion, chopped 2 cloves garlic, chopped 1 stalk celery, chopped 1 carrot, chopped Sea salt and freshly ground black pepper 2 (32-ounce) cans crushed tomatoes 2 dried bay leaves 4 tablespoons unsalted butter, optional Instructions: Preheat the grill pan and preheat the oven to 375 degrees F. Place a rack over a large baking sheet. Cut the 2 ends off the eggplant. Cut the eggplants lengthwise, into 1/2-inch thick slices. Arrange eggplant slices onto rack. Sprinkle with sea salt to help remove excess moisture and any bitterness from the eggplants. Set aside for about 10 to 15 minutes. Rinse off the salt from the eggplants and pat dry with a towel. Spray hot grill pan liberally with vegetable spray and then place eggplant slices on the grill until lightly browned on each side and tender, about 4 minutes per side. Remove slices from the grill pan and allow to cool. In a large bowl, beat eggs until lightly scrambled. Mix the ricotta in with the egg. Add mozzarella, 3 tablespoons of Parmesan cheese and toasted pine nuts and gently combine. Fold in basil just to combine. Do not overmix. Place a tablespoon of the cheese mixture on 1 end of the eggplant and roll up tightly. Place the eggplant rollatini into a greased (with olive oil) 13 by 9-inch baking dish, seam side down. Continue with remaining eggplant. Evenly distribute the tomato sauce on top of the eggplant rollatini. Season with salt and pepper. Sprinkle with remaining 5 tablespoons of Parmesan cheese and bake for 15 minutes. When cooked, drizzle the top with extra-virgin olive oil. In a large casserole pot, heat oil over medium high heat. Add onion and garlic and saute until soft and translucent, about 5 to 10 minutes. Add celery and carrots and season with salt and pepper. Saute until all the vegetables are soft, about 5 to 10 minutes. Add tomatoes and bay leaves and simmer uncovered on low heat for 1 hour or until thick. Remove bay leaves and check for seasoning. If sauce still tastes acidic, add unsalted butter, 1 tablespoon at a time to round out the flavors. Add 1/2 the tomato sauce into the bowl of a food processor. Process until smooth. Continue with remaining tomato sauce. If not using all the sauce, allow it to cool completely and pour 1 to 2 cup portions into freezer plastic bags. This will freeze up to 6 months. ","[Barolo, Barbaresco, Chianti, Dolcetto]" 42907,"Perfect Brown Rice 1 cup brown rice 1/2 teaspoon kosher salt Instructions: Rinse the rice in a fine-mesh sieve under cold water for 30 seconds. Drain. Combine the rice, salt and 2 cups water in a wide, medium saucepan and bring the water to a boil. Reduce the heat to low, cover and simmer until all liquid is absorbed, about 30 minutes. Remove from the heat and let sit, covered, for 10 minutes. Fluff with a fork before serving.
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 42908,"Apple Crisp Salted butter, for the baking dish 8 medium Granny Smith apples, peeled, cored and sliced
1 cup granulated sugar
1 heaping tablespoon all-purpose flour
1/2 teaspoon ground cinnamon
1/4 teaspoon kosher salt
1 cup all-purpose flour 1 cup quick-cooking oats
1 cup packed brown sugar
1/4 teaspoon baking powder
1/4 teaspoon baking soda
Pinch of kosher salt
1 stick (8 tablespoons) salted butter, melted
Ice cream or frozen custard, for serving Instructions: For the apples: Preheat the oven to 350 degrees F. Grease a 9-by-13-inch glass baking dish with butter. Arrange the apple slices in the prepared baking dish in an even layer. In a bowl, mix together the granulated sugar, flour, cinnamon and salt. Sprinkle the mixture over the apples, then pour 1/2 cup water over top. For the topping: In a separate bowl, mix the flour, oats, brown sugar, baking powder, baking soda and a pinch of salt. Stir while drizzling in the melted butter. Sprinkle the topping in an even layer over the apples. Bake until the topping is slightly crisp and golden brown, about 43 minutes. Serve warm or at room temperature on its own, with ice cream or with frozen custard. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 42909,"Sweet Potato Steak Fries 3 pounds sweet potatoes, scrubbed clean Olive oil, for drizzling
Kosher salt and freshly ground black pepper, for sprinkling
Paprika, for sprinkling
Garlic powder, for sprinkling
Instructions: Preheat the oven to 450 degrees F and line a rimmed sheet pan with foil. Cut the ends off the potatoes, then cut the potatoes in half lengthwise. Cut into thick wedges, keeping all of the fries evenly sized. Spread the fries on the lined sheet pan and drizzle with a few tablespoons of olive oil, a big pinch of kosher salt and lots of freshly ground pepper. Sprinkle to taste with paprika and garlic powder and toss everything to evenly coat. Roast until brown and crispy on the bottoms, 10 to 15 minutes. Flip all the fries, and return them to the oven to roast until they are brown and crispy, another 10 to 15 minutes. Allow to cool slightly before serving ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 42910,"Fish Tacos With Watermelon Salsa 4 cups diced seedless watermelon 1/2 small red onion, finely diced 1/2 cup roughly chopped fresh cilantro Juice of 2 limes, plus lime wedges for serving 1 jalapeno pepper, seeded and finely diced 1 tablespoon plus 2 teaspoons extra-virgin olive oil, plus more for brushing Kosher salt 1 pound skinless wild striped bass fillets 1 teaspoon chipotle cl powder 1 romaine lettuce heart, thinly sliced 8 corn tortillas 1 avocado, sliced Instructions: Make the watermelon salsa: Combine the watermelon, red onion, cilantro, lime juice and jalapeno in a bowl. Toss with 1 tablespoon olive oil and 1/2 teaspoon salt and set aside. Preheat a grill to high. Sprinkle the fish on both sides with the cl powder and 1/2 teaspoon salt; drizzle both sides with the remaining 2 teaspoons olive oil. Brush the grill with olive oil, then add the fish and grill until marked and cooked through, 4 to 5 minutes per side. Transfer the fish to a plate and break into bite-size pieces. Meanwhile, toss the lettuce with 2 tablespoons of the juices from the watermelon salsa and a pinch of salt. Warm the tortillas on the grill and fill with the fish, watermelon salsa, avocado and lettuce. Serve with lime wedges. Per serving: Calories 437; Fat 18 g (Saturated 3 g); Cholesterol 93 mg; Sodium 636 mg; Carbohydrate 45 g; Fiber 6 g; Protein 25 g ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]

" 42911,"Chocolate-Pumpkin Crepe Cake 1 cup all-purpose flour 1/4 cup unsweetened Dutch-process cocoa powder 1/4 cup sugar 1/2 teaspoon pumpkin pie spice 1/4 teaspoon salt 1 3/4 cups whole milk 4 tablespoons unsalted butter, melted and cooled slightly, plus more for the pan 3 large eggs 1/2 teaspoon pure vanilla extract 1/2 cup sugar 2 large eggs 3 tablespoons cornstarch 1/2 teaspoon pumpkin pie spice 1/2 teaspoon pure vanilla extract 1/4 teaspoon salt 1 cup whole milk 1 1/4 cups pure pumpkin puree 1 cup cold heavy cream 4 ounces semisweet chocolate, chopped 1/2 cup heavy cream Instructions: Make the crepes: Combine the flour, cocoa powder, sugar, pie spice, salt, milk, melted butter, eggs and vanilla in a blender. Blend, scraping down the sides occasionally, until smooth. Transfer the batter to a bowl; cover and let sit 1 hour. Make the filling: Whisk the sugar, eggs, cornstarch, pie spice, vanilla and salt in a medium bowl. Combine the milk and pumpkin in a medium saucepan and cook over medium heat, whisking, until steaming. Gradually whisk in the egg mixture and bring to a boil, whisking constantly, until very thick. Strain the filling through a fine-mesh sieve into a medium bowl, pushing it through with a rubber spatula. Place a piece of plastic wrap directly onto the surface and refrigerate 2 hours. Beat the heavy cream in a large bowl with a mixer on medium-high speed until stiff peaks form. Working in three batches, fold the whipped cream into the filling until combined. Refrigerate until firm, at least 1 hour. Make the crepes: Line a baking sheet with parchment paper. Heat an 8-inch nonstick skillet over medium heat until hot; lightly brush with melted butter. Add about 3 tablespoons batter and swirl to coat the bottom of the pan. Cook until the crepe is dry on the bottom and set on top, 2 to 3 minutes. Carefully flip and cook 30 more seconds. Invert onto the prepared baking sheet. Repeat with the remaining batter to make about 20 crepes, brushing the pan with more butter and stacking the crepes as you go. (Don't worry if a few tear; they can be layered in the center of the cake.) Assemble the cake: Lay a crepe on a plate or cake stand and spread with 2 to 3 tablespoons of the pumpkin filling, spreading it to the edges. Top with another crepe and repeat with another layer of the pumpkin filling. Layer the remaining crepes and filling, ending with a crepe. Refrigerate the cake at least 6 hours or overnight. Make the ganache: Put the chocolate in a small bowl. Heat the heavy cream in a small saucepan over medium heat until steaming, then pour over the chocolate. Let sit 5 minutes, then whisk until melted and smooth. (If the chocolate is not fully melted, microwave in 15-second intervals.) Let sit until thickened but still pourable, about 5 minutes. Pour the ganache over the crepe cake, letting the excess drip down the side, then gently smooth the top with a small offset spatula. Let the chocolate set, about 15 minutes. Run a sharp knife under hot water to slice. For clean slices, run a sharp knife under hot water and wipe dry before cutting. ","[Riesling, Pinot Grigio, Moscato, Brachetto]" 42912,"Stuffed Peppers 2 cups canned whole San Marzano tomatoes (with liquid from the can) 1/4 cup diced yellow onion
4 cloves garlic
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh oregano
1/4 cup extra-virgin olive oil
2 teaspoons kosher salt
1 teaspoon fresh ground black pepper
2 tablespoons grapeseed oil
1 cup canned diced San Marzano tomatoes
2 tablespoons kosher salt, plus more for seasoning 1/2 pound orzo pasta
2 tablespoons extra-virgin olive oil
2 tablespoons grapeseed oil
1 pound sweet Italian sausage, casings removed 1 cup canned diced San Marzano tomatoes
1 cup shredded Parmesan
2 tablespoons chopped fresh basil
Fresh ground black pepper
6 red or yellow bell peppers
Shredded mozzarella, for sprinkling
4 tablespoons plus 2 teaspoons kosher salt 2 pounds broccoli rabe
1/4 cup grapeseed oil
1 teaspoons fresh ground black pepper
Instructions: For the tomato sauce: Combine the whole tomatoes and liquid from the can, onion, 2 cloves of the garlic, basil, oregano, olive oil, salt and black pepper in a 2-gallon container and puree with an immersion blender until smooth. Heat a large saute pan over high heat until it begins to smoke. Reduce the heat to medium and add the grapeseed oil and remaining 2 cloves of garlic and quickly saute. Add the diced tomatoes and saute until heated through, 1 to 2 minutes. Add the pureed tomato sauce and bring to a simmer. Cook for 15 minutes and remove from the heat. For the stuffed peppers: Preheat the oven to 350 degrees F. Bring 1 gallon water and 2 tablespoons salt to a boil in a 2-gallon pot. Add the pasta and stir continually for the first 2 minutes of cooking to make sure it doesn't stick, then stir occasionally until the pasta is cooked to al dente, about 9 minutes. Strain the pasta, spread it on a cookie sheet and drizzle with the olive oil. Mix to coat and refrigerate until cold. Heat a saute pan over medium heat and add the grapeseed oil and sausage. Cook the sausage, stirring with a wooden spoon to break up the chunks, until browned and fully cooked, about 15 minutes. Remove from the pan, spread on a cookie sheet and refrigerate until cold. Preheat the oven to 350 degrees F. Combine the orzo and sausage in a mixing bowl with the diced tomatoes, Parmesan and basil. Season with salt and black pepper. Cut the top off each bell pepper and remove the seeds and ribs from the inside. Trim the bottom of each pepper so it will sit upright on the plate. Stuff the peppers with the sausage mixture and top with the mozzarella. Arrange in a 9-by-13-inch baking dish, cover with foil and bake for 20 minutes. Remove the foil, return the peppers to the oven and bake until tender, 5 to 10 minutes more. Remove from the oven and allow the peppers to sit for 5 minutes. For the broccoli rabe: Combine 2 gallons of water and 4 tablespoons salt in a large pot and bring to a boil. Prepare an ice bath for shocking the broccoli rabe. Add half of the broccoli rabe to the water and cook until al dente, 3 to 4 minutes. Strain the broccoli rabe from the water and shock in the ice bath. Bring the water to back up to a boil and repeat with the rest of the broccoli rabe. Remove the broccoli rabe from the ice bath and pat dry with a towel. For plating: Reheat the tomato sauce to a simmer over medium heat. Heat a saute pan over high heat until it begins to smoke. Add the grapeseed oil and then add the blanched broccoli rabe. Saute for 2 to 3 minutes and then season with the black pepper and 2 teaspoons of the salt. Pool about 4 ounces of the tomato sauce on 6 plates. Divide the broccoli rabe among the plates, putting it in the center of the plate and making the pile flat so you can place the stuffed pepper on top. Place the stuffed pepper on top of the broccoli rabe and serve immediately. ","[Barolo, Barbaresco, Chianti, Dolcetto]" 42913,"Sugar Crust Poundcake with Sherry Sauce 3 sticks butter, softened 3 cups sugar 8 eggs 3 cups cake flour 2 eggs 1 cup sugar 2 tablespoons butter 1/2 cup dry sherry Pinch of salt Instructions: Preheat oven to 300 degrees F. In a medium bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Add the flour in small amounts at a time, beating well after each addition. Bake in a well-greased 10- to 12-inch tube or bundt pan for 1 hour and 15 minutes. Do not open oven door until cake has been baking for an hour. Cool and turn out onto the serving plate. Serve sliced with Sherry Sauce spooned over (see recipe below). Beat eggs and sugar together in the top of a double boiler. Cook over boiling water until thick; stir in butter, sherry, and salt. Serve warm.
Makes 3/4 cup ","[Chardonnay, Riesling, Moscato, Vinho Verde]" 42914,"Limoncello Cheesecake Squares Nonstick cooking spray 8 ounces purchased biscotti 6 tablespoons (3/4 stick) unsalted butter, melted 3 tablespoons grated lemon zest 1 (12-ounce) container fresh whole milk ricotta, drained, at room temperature 2 (8-ounce) packages cream cheese, at room temperature 1 1/4 cups sugar 1/2 cup limoncello liqueur* 2 teaspoons vanilla extract 4 large eggs, at room temperature Instructions: Preheat the oven to 350 degrees F. Spray the bottom of a 9 by 9 by 2-inch baking pan with nonstick cooking spray. Finely grind the biscotti in a food processor. Add the melted butter and 1 tablespoon of lemon zest, and process until the crumbs are moistened. Press the crumb mixture over the bottom (not the sides) of the prepared pan. Bake until the crust is golden, about 15 minutes. Cool the crust completely on a cooling rack. Blend the ricotta in a clean food processor until smooth. Add the cream cheese and sugar and blend well, stopping the machine occasionally and scraping down the sides of the work bowl. Blend in the limoncello, vanilla, and remaining 2 tablespoons of lemon zest. Add the eggs 1 at a time, and pulse just until blended. Scrape down the sides of the bowl as needed. Pour the cheese mixture over the crust in the pan. Place the baking pan in a large roasting pan. Pour enough hot water into the roasting pan to come halfway up the sides of the baking pan. Bake until the cheesecake is golden and the center of the cake moves slightly when the pan is gently shaken, about 1 hour (the cake will become firm when it is cold). Transfer the cake to a rack; cool 1 hour. Refrigerate until the cheesecake is cold, at least 8 hours and up to 2 days. Cut the cake into squares and serve. *Limoncello liqueur can be found at most liquor stores and in the liquor department of some specialty markets. ","[Prosecco, Pinot Grigio, Sauvignon Blanc, Ros]

" 42915,"Chocolate Rice Pudding 2/3 cups white rice 3 cups whole milk 1/2 cup sugar Pinch kosher salt 1/2 cup chocolate chips 1 teaspoon vanilla extract Instructions: In a medium pot, bring 1 1/3 cups water to a boil. Add the rice, cover and turn the heat to low. Cook until all the water has been absorbed and rice is tender, about 15 minutes. Let cool until warm. To the pot with the rice, stir in the milk, sugar and salt. Bring to a simmer, turn the heat to low and cook until the mixture is thickened, about 10 minutes. Remove from the heat, stir in the chocolate chips and vanilla and let rest for 5 minutes. Serve warm or cover and cool in refrigerate for at least 1 hour. ","[Merlot, Cabernet Sauvignon, Port, Moscato]" 42916,"Bouillabaisse 4 pounds fish, depending on availability (girolles, scorpion fish, baby crabs) Large pinch sea salt 1 tablespoon dried thyme 1 sprig rosemary 2 bay leaves 2 quarts water Olive oil 3 onions, finely chopped 1 (28-ounce) can peeled tomatoes 6 medium potatoes, sliced 1 John Dory fish, cleaned and cut into big pieces 1 monkfish, cleaned and cut into big pieces 1 rascasse fish, cleaned 1 scorpion fish, cleaned 1 red Mullet, cleaned Pinch saffron 1 lobster split in half Croutons, recipe follows Rouille, recipe follows 18 (1/2-inch thick) baguette slices 1/2 cup extra-virgin olive oil To make the croutons lightly brush the baguette slices with olive oil and bake until crisp, about 10 minutes 12 cloves garlic 1/2 cup olive oil 1/2 teaspoon paprika Finely chop the garlic and pulverize in a pestle and mortar. Gradually add olive oil and paprika until it becomes thick and creamy like mayonnaise. Yield: 4 to 6 servings Instructions: For the Rockfish Soup: Prepare the fish by cutting off the gills and external hairy bits and discarding. Keep the fish in salt water. Put the small rock fish (girolles, baby crabs, stone fish) into a large saucepan of cold water on high heat. Add the thyme, rosemary and bay leaves. Bring slowly to a boil, then simmer for 30 minutes. For the Soup: Heat 2 tablespoons of olive oil in a large heavy-bottomed saucepan. Cook the chopped onions until translucent. Pour in the tomatoes and cook for 5 minutes, then add the sliced potatoes. Place the pieces of John Dory and the monkfish on top. Strain the rock fish soup through a strainer on top of the fish and boil for 5 minutes. Place the rascasse, scorpion fish, and red mullet on top. Add a pinch of saffron and watch soup turn a rich yellow color. Finally add the lobster halves and cook for a maximum of 5 minutes. Serve the big fish on a serving plate and the soup in a casserole. Serve the pieces of fish on the plate with potato slices and the Croutons with Rouille and pour the soup over the top. Eat immediately. ","[Chardonnay, Sauvignon Blanc, Pinot Gris, C?tes du Rh?ne]

" 42917,"Danish Modern 1 1/2 ounces vanilla-flavored vodka 1 ounce lingonberry concentrate (recommended: Hafi) see Cook's note, 1 to 2 dashes bitters Juice of 1/2 orange Juice of 1/2 grapefruit 1/4 wheel fresh grapefruit or orange, or a twist of each Instructions: Fill a cocktail shaker with ice. Add the vodka, lingonberry concentrate, and bitters. Cover and shake vigorously until thoroughly mixed and chilled, about 30 seconds. In general, the drink is ready by the time the shaker mists up. Strain into a chilled cocktail glass. Top with the orange and grapefruit juices. Top the cocktail with 1/4 wheel citrus. Drink. ","[Vodka, Lingonberry, Grapefruit, Orange]" 42918,"Roasted Squash with Cherries and Pistachios 5 tablespoons extra-virgin olive oil 3 tablespoons white balsamic vinegar
1 1/2 teaspoons kosher salt
2 pounds acorn squash, halved, seeded and cut into wedges
2 sprigs fresh rosemary
2 cloves garlic, unpeeled and smashed
2 cups baby arugula
1/2 cup roasted pistachios
1/4 cup dried tart cherries
2 ounces crumbled gorgonzola dolce cheese Instructions: Preheat the oven to 400 degrees F. In a medium bowl, whisk together 3 tablespoons of the olive oil, the vinegar and 1/2 teaspoon of the salt. Set aside. Place the squash wedges on a rimmed baking sheet. Drizzle with the remaining 2 tablespoons olive oil and 1 teaspoon salt. Add the rosemary and garlic. Cover the tray tightly with a sheet of foil. Bake until the tip of a knife goes into the squash easily, 35 to 40 minutes. Drizzle three-quarters of the vinaigrette over the squash and allow it to cool and absorb the dressing for about 10 minutes. Add the arugula, pistachios and cherries to the remaining vinaigrette. Toss gently to coat. Place the marinated squash wedges on a platter and top with the dressed greens. Sprinkle with the gorgonzola and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 42919,"El Rey's Fish Tacos 4 avocados, pureed Zest and juice of 1 or 2 limes, depending on size
1 jalapeno pepper, chopped A few drops green hot sauce, such as Tabasco Salt and freshly ground black pepper
1 pound/450g tomatillos 1 bunch fresh cilantro leaves Zest and juice of 1 lime 1 clove garlic, chopped
1 onion, chopped 1 jalapeno pepper, seeded and chopped
Salt 6 Italian tomatoes, halved 4 cloves garlic 2 serrano peppers, seeded and halved 1 onion, peeled and quartered 1 tablespoon/15 ml olive oil Salt and freshly ground black pepper
1 bunch fresh cilantro leaves Zest and juice of 1 lime
2 tomatoes, seeded and chopped 1 bunch fresh cilantro leaves
1 clove garlic, minced Zest and juice of 1 lime
1 onion, chopped 1 jalapeno pepper, seeded and chopped
1 red bell pepper, seeded and chopped
1 tablespoon/15 ml olive oil Salt and freshly ground black pepper
2 cups/500 ml flour plus 1 cup/250 ml for dredging 1/4 cup/60 ml cornstarch 1 tablespoon/15 ml baking powder Salt 2 1/2 cups/625 ml beer (2 bottles of beer) 2 eggs 1 pound/450g parrot fish, cut into large cubes (or any white flesh fish like red snapper, cod or halibut) Canola or peanut oil, for frying Corn tortillas Mayonnaise Shredded cabbage Onion slices Cilantro leaves Lime wedges Instructions: For the guacamole: In a food processor, mix together the avocados, lime zest and juice, jalapeno pepper and hot sauce. Season with salt and pepper. Keep in the refrigerator. For the salsa verde: Remove the papery husks from the tomatillos and rinse well. Cut in half and place cut-side down on a baking sheet lined with parchment paper. Place under a broiler for about 5 minutes to lightly blacken the skin. Place the tomatillos, cilantro, lime zest and juice, garlic, onions and jalapeno pepper in a food processor (or blender) and pulse until all the ingredients are finely chopped and mixed. Season with salt. Cool in the refrigerator. For the Salsa Roja: Preheat the oven to 400 degrees F (200 degrees C). Lay the tomatoes, garlic, serrano pepper and onions on a baking tray lined with parchment paper. Drizzle with the olive oil and season with salt and pepper. Bake in the oven until the tomatoes look soft and the onions and peppers have a nice char, about 30 minutes. Transfer into the recipient of the food processor and reduce into a coarse puree with the cilantro and lime zest and juice. Adjust seasoning. Add a little water if too thick. Keep in the refrigerator. For the Salsa Mexicana: Mix together the tomatoes, cilantro, garlic, lime zest and juice, onions, jalapeno pepper, red bell pepper and olive oil. Season with salt and pepper. Keep in the refrigerator. For the fish: To make the beer batter, in a large bowl, combine the flour, cornstarch, baking powder and some salt. Blend the beer and eggs, and then quickly stir into the flour mixture (don't worry about a few lumps). Heat the oil in a deep-fryer to 375 degrees F (190 degrees C). Dust the fish pieces lightly with flour. Dip into the beer batter and fry until crisp and golden brown. Drain on paper towels. To serve: Place the fried fish in a tortilla, add a dollop of mayonnaise, and top with shredded cabbage, onions and cilantro. Top with guacamole, salsa verde, salsa rosa and salsa Mexicana. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 42920,"Pan-Seared Cod with Cabbage 3 pieces bacon, cut into 1/4-inch thin strips 1 tablespoon extra-virgin olive oil 1/2 medium onion, thinly sliced 1/2 head Savoy cabbage, thinly sliced (about 5 cups, 13 1/2 ounces) 1 to 2 tablespoons water 1 tablespoon whole-grain mustard 1 tablespoon white vermouth 3 sprigs fresh thyme, leaves stripped (3/4 teaspoon fresh thyme leaves) Pinch allspice 1 teaspoon kosher salt Freshly ground black pepper 4 (6 to 7 ounce) cod or hake fillet Instructions: Heat a large skillet, over medium-low heat, cook the bacon in the olive oil until lightly crisp and most of the bacon fat renders, about 5 minutes. Drain all but a thin layer of the reserved fat from the pan, and reserve for cooking the fish. Add the onion to the pan, and cook, stirring until wilted, about 3 minutes. Stir in the cabbage and cook until wilted, about 2 minutes. Add the water, mustard, vermouth, thyme, and allspice, and season with 1/2 teaspoon salt and pepper, to taste. Cover and cook until soft and fragrant, about 8 minutes more. (This can be done up to 1 hour ahead and reheated, covered.) Pat the fish dry. Heat a large nonstick skillet over high heat. Add the reserved fat to the pan, and season the fish with remaining 1/2 teaspoon salt and pepper, to taste. Lay the fish, skin-side up in the pan, and cook until golden brown, about 6 minutes. Turn the fish over and continue to cook over medium to medium-high heat until the fish is opaque but not flaking, about 4 minutes more. Divide the cabbage among 4 plates, place the fish browned side up on top and drizzle any juices over the fish. Serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 42921,"Crisp Onion Burger 1 pound onions, sliced 1/8-inch thick 1 cup seasoned all-purpose flour
Vegetable oil, for frying Kosher salt and freshly ground black pepper 2 pounds ground beef, 80/20 blend
2 tablespoons grapeseed oil
2 cups French fries
2 tablespoons softened butter, unsalted
Four 4 1/2-inch brioche buns
1 1/2 cups shredded lettuce
1/2 cup Thousand Island dressing
Instructions: Soak the sliced onions in ice water for a minimum of 2 hours. Preheat the vegetable oil to 375 degrees F. After soaking the rings, drain well and toss in the flour. Fry until golden brown, then season with salt and pepper. To prepare the burger, in a bowl, blend the ground beef with 1 teaspoon salt and 1/2 teaspoon pepper. Then remove a small portion, about 1 ounce, and cook to check level of seasoning. Re-season the beef if necessary. To form patties, portion four 7 1/2- to 8-ounce rounds. Flatten the top with a 5-inch disk, ensuring not to over-mix during the process. Once portioned, warm a griddle or pan over medium high heat until hot, 2 to 3 minutes. Then add the grapeseed oil and patties. Reduce the heat to medium. Cook on first side until browned, 3 minutes, then flip and repeat process to desired temperature. Remove from the heat and rest. While the meat is resting, cook the fries until golden brown in the same oil used for the onion rings. When finished, remove and season with salt and pepper. Then warm a medium flat pan over medium heat. Spread the butter on all of the buns. Brown the buns in the pan until solid brown texture is achieved, 1 to 2 minutes. Then remove from the heat and set aside until ready to serve. In a bowl, blend the shredded lettuce with the Thousand Island dressing, tossing well. Then top the browned buns with the lettuce, a cooked patty and some onion rings and top with the bun top. Serve with the French fries. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Tempranillo]" 42922,"Honey Oat Cereal Bars Nonstick cooking spray, for spraying the baking dish 3 1/2 cups toasted oat cereal
1 cup mini marshmallows
4 tablespoons unsalted butter
1/4 cup packed light brown sugar
1/4 cup honey
1/2 teaspoon kosher salt
1/2 teaspoon vanilla
Instructions: Spray an 8-inch square baking dish with nonstick cooking spray. Combine the oat cereal and marshmallows in a large bowl. Combine the butter, brown sugar, honey and salt in a large saucepan and bring to a simmer. Cook for 1 minute, then carefully stir in the vanilla. Add the cereal mixture and stir to coat completely. Spread the mixture in the prepared baking dish and press into an even layer. Allow to cool and set, about 1 hour, before cutting into squares. ","[Chardonnay, Riesling, Gewrztraminer, Moscato]" 42923,"Sauteed Chicken Breasts with Fresh Herbs and Ginger 2 tablespoons vegetable oil, like soy or peanut 2 boneless, skinless chicken breast halves, about 6 ounces each Kosher salt and freshly ground black pepper Juice of 1/2 lime (about 1 tablespoon) 3 tablespoons chicken broth, homemade or low-sodium canned 2 teaspoons finely grated ginger 1/4 cup packed fresh basil leaves, torn 2 tablespoons packed fresh mint leaves, torn Instructions: Heat the oil in a medium skillet over medium-high heat until shimmering. Season both sides of the chicken breasts with salt and pepper, and place them skin side down in the pan. Cook, turning once, until firm to the touch, about 5 minutes per side. Transfer the chicken breasts to a plate.
Add the lime juice to the skillet, and scrape up any browned bits that cling to the pan with a wooden spoon. Add the chicken broth and ginger, and bring to a boil. Off the heat, add the basil and mint to the pan and swirl the pan to combine.
Divide the chicken between the 2 plates and spoon the herb sauce over the chicken. Serve.
","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 42924,"Whipped Cheese Endive Spears with Crispy Prosciutto and Pickled Peppers 2 small jalapeno peppers, thinly sliced 1/4 cup distilled white vinegar
2 teaspoons sugar
1 clove garlic, smashed
Kosher salt and freshly ground black pepper
2 thin slices prosciutto
2 medium Belgian endives
4 ounces goat cheese, at room temperature
2 ounces cream cheese, at room temperature
2 tablespoons chopped fresh flat-leaf parsley
1 tablespoon chopped fresh chives
1/2 teaspoon finely grated lemon zest
Instructions: Put the jalapenos in a small bowl. Heat the vinegar, sugar, garlic, 1 teaspoon salt and 1/4 cup water in a small saucepan until just simmering. Pour the liquid over the jalapenos and refrigerate, covered, at least 1 hour and up to 3 days. Preheat the oven to 375 degrees F. Lay the prosciutto on a baking sheet lined with parchment and bake until a few shades darker and crispy, 8 to 10 minutes. Transfer to a paper towel-lined plate to drain (they will crisp more as they cool). Separate the endives into leaves, keeping 16 nicely-sized leaves (discard the remaining or reserve for another use). Beat together the goat cheese, cream cheese, parsley, chives, lemon zest, a pinch of salt and a few grinds of pepper in a separate bowl. With a spoon, dollop the cheese mixture onto the endive leaves, leaving the base of the stem bare so that they can be picked up easily. Break the prosciutto into small pieces and put a piece on each endive. Put a pickled pepper on each and arrange decoratively on a platter. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]" 42925,"Ginger Cup .5 oz. Stirrings Clarified Key Lime Juice Bar Ingredient 1.5 oz. Myers's Dark Rum 3 pieces ginger 1 slice lime Instructions: Muddle ginger and chill with ice in a highball glass. Add Stirrings Clarified Key Lime Juice and Myers's Dark Rum with plenty of ice. Strain well and garnish with a slice of fresh lime. ","[Rum, Ginger Wine, Sparkling Water]" 42926,"Parmesan Chive Smashed Potatoes 1 pound mixed small Yukon Gold and red new potatoes, scrubbed Kosher salt and freshly ground black pepper 3 tablespoons good olive oil 1/2 cup freshly grated Parmesan cheese 2 tablespoons minced fresh chives Fleur de sel or sea salt Instructions: Preheat the oven to 400 degrees. Place the potatoes and 1 tablespoon salt in a large saucepan and add enough water to cover the potatoes. Bring to a boil, reduce the heat, and simmer for 17 to 20 minutes, until the potatoes are tender when pierced with a skewer. Drain the potatoes and place on a sheet pan. With a potato masher or metal measuring cup, press each potato until it's about 1/2 inch thick (they will be messy). Toss the potatoes with the olive oil, 1 teaspoon salt, and 3/4 teaspoon pepper. Roast the potatoes for 25 to 30 minutes, turning once, until the skins have become nicely browned. Sprinkle the potatoes with the Parmesan cheese and roast for another 2 to 3 minutes, just until the cheese melts. Sprinkle the potatoes with the chives and fleur de sel and serve hot.
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Barbera]" 42927,"Vietnamese-Style Pork Chops with Ginger Rice 2 tablespoons packed brown sugar 2 tablespoons low-sodium soy sauce
1 tablespoon fish sauce
2 tablespoons finely chopped fresh lemongrass (or 1 tablespoon grated lemon zest) 2 cloves garlic, grated 1 shallot, finely chopped 4 thin bone-in pork chops (about 4 ounces each) 1 cup jasmine rice 1 2-inch piece ginger, peeled and grated (about 2 tablespoons)
1/2 cup roughly chopped fresh mint 2 Persian cucumbers, diced Kosher salt and freshly ground pepper Instructions: Combine 1/4 cup water with the brown sugar, soy sauce, fish sauce, lemongrass, garlic and shallot in a shallow dish. Add the pork chops and turn to coat. Let marinate 15 minutes. Meanwhile, cook the rice as the label directs, adding the grated ginger to the water. Preheat the broiler. Remove the pork chops from the marinade; transfer to a broiler pan (reserve the marinade). Broil until the pork is charred and cooked through, 6 minutes. Transfer the marinade to a skillet; add 1/4 cup water and bring to a boil over high heat. Cook, stirring occasionally, until thickened, about 3 minutes. Fluff the rice with a fork and stir in the mint and cucumber; season with salt and pepper. Serve the pork with the rice and pan sauce. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 42928,"Kanaka Poke 1 1/2 pounds sashimi-grade ahi tuna, cut into 1/2-inch cubes 4 ounces green onion, sliced 4 ounces yellow onion, sliced 1 1/2 ounces oyster sauce 1 ounce soy sauce
1 ounce cl Pepper Water, chilled, recipe follows 1 ounce brown ogo seaweed, roughly chopped
2 teaspoons Hawaiian salt
10 Hawaiian chiles 4 cloves garlic
2 ounces white vinegar
2 teaspoons Hawaiian salt
2 tablespoons limu kohu seaweed, optional Instructions: In a large bowl, combine the tuna, green onion, yellow onion, oyster sauce, soy sauce, cl Pepper Water, ogo and salt. Mix together and chill before serving. Blend the chiles, garlic and vinegar in a blender or food processor. Transfer the mixture to a small saucepan along with the salt and 2 cups water and bring to a boil. Remove from the heat and add the limu kohu. Let cool, then chill. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 42929,"Sage and Mushroom Stuffing Canola oil, cooking spray 2 (10-ounce) packages white button mushrooms 3 tablespoons canola oil 1 medium onion, diced 3 stalks celery, diced 1 tablespoon chopped fresh sage leaves 1 teaspoon chopped fresh thyme leaves 2 eggs, beaten 2 (14.5-ounce) cans chicken broth 1 loaf day old French bread, diced into 1/2-inch cubes Salt and freshly ground black pepper Instructions: Preheat the oven to 350 degrees F. Spray a 9 by 13-inch baking dish with cooking spray. Remove the mushroom caps from the stems. Reserve the caps for the online round 2 recipe Stuffed Mushrooms. Roughly chop the stems and set aside. In a large skillet over medium-high heat, add the canola oil. Stir in the onions and celery and cook until softened slightly, about 2 minutes. Add the mushroom stems and herbs and continue to cook until the mushrooms are browned and the vegetables are slightly tender, about 5 minutes. Whisk together the eggs and chicken broth in a large bowl. Add the cubed bread and toss to coat all of the bread. Stir in the cooked onions and mushroom mixture and toss to combine. Season with salt and pepper, to taste. Transfer to the baking dish and bake, covered loosely with foil, for 40 to 50 minutes. Remove the foil for the last 10 minutes of cooking time to brown the top. Remove from the oven and serve. Use the leftovers from this recipe to make quesadillas and stuffed mushrooms. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Chianti]" 42930,"Chorizo and Shrimp Quesadillas with Smoky Guacamole 2 ripe Haas avocados 1 lime, juiced A couple pinches salt 1/4 cup sour cream, 3 rounded tablespoonfuls 2 chipotle peppers in adobo, available in cans on specialty food aisle in Mexican section 1/2 pound chorizo sausage, sliced thin on an angle 1 tablespoon extra virgin olive oil, plus some for drizzling 1 clove garlic, cracked away from skin and crushed 12 large shrimp, peeled and deveined, tails removed, ask for easy-peels at fish counter Salt and freshly ground black pepper 4 (12- inch) flour tortillas 1/2 pound, 2 cups, shredded pepper Jack cheese Instructions: Cut avocados all the way around with a sharp knife. Scoop out the pit, then spoon avocado flesh away from skin into a food processor. Add the juice of 1 lime, a couple of pinches salt, sour cream and chipotles in adobo. Pulse guacamole until smooth. Transfer to a serving bowl. Heat a 12-inch nonstick skillet over medium high heat. Brown chorizo 2 to 3 minutes, then remove from pan. Add oil, garlic, then shrimp. Season shrimp with salt and pepper and cook shrimp until pink, 2 or 3 minutes. Transfer shrimp to a cutting board and coarsely chop. Add a drizzle of oil to the pan and a large tortilla. Cook tortilla 30 seconds, then turn. Cover 1/2 of the tortilla with a couple of handfuls of cheese. Arrange a layer of chorizo and shrimp over the cheese and fold tortilla over. Press down gently with a spatula and cook tortilla a minute or so on each side to melt cheese and crisp. Remove quesadilla to large cutting board and repeat with remaining ingredients. Cut each quesadilla into 5 wedges and transfer to plates with your spatula. Top wedges of quesadillas with liberal amounts of smoky guacamole. ","[Rioja, Tempranillo, Garnacha, Barbera]" 42931,"Vodka Punch 8 ounces vodka 3/4 cup cranberry juice 3/4 cup pineapple juice 3 ounces orange liqueur, such as Grand Mariner or Cointreau One 7.5-ounce can ginger ale Berry-Lemonade Ice Cubes, recipe follows Club soda, for serving Orange slices, for serving Fresh blueberries, blackberries or quartered strawberries, for the ice cube trays 2 cups lemonade or limeade Instructions: Add the vodka, cranberry juice, pineapple juice and orange liqueur to a pitcher and stir to combine. Pour in the ginger ale. Fill 4 highball glasses with the Berry-Lemonade Ice Cubes and pour the punch evenly among the glasses. Serve topped with club soda and an orange slice. (Alternatively, pour the vodka punch into mason jars with lids and store, covered, in the refrigerator, adding ice and garnishes before serving.) Make the ice cubes the night before: Sprinkle the berries into an ice cube tray. Top with the lemonade or limeade and place in the freezer until frozen, at least 4 hours. Pop the ice out of the tray and store in a resealable plastic bag. Makes about 16 ice cubes. ","[Riesling, Moscato, Sauvignon Blanc, Vinho Verde]" 42932,"Avocado and Papaya Salad 1 Florida avocado, peeled and cut into large dice 1 ripe papaya, peeled and cut into large dice 1/2 Vidalia onion, thinly sliced 1 bunch baby arugula 2 tablespoons tarragon leaves Orange and Vanilla Vinaigrette, recipe follows 1 cup orange juice 1 vanilla bean, split 1 garlic clove, pureed with knife 1/4 cup rice wine vinegar 1/2 cup extra virgin olive oil Kosher salt, to taste Fresh ground black pepper Instructions: Layer salad with arugula and tarragon, then avocado, papaya and onions. Finally drizzle with vinaigrette. To a saucepan add orange juice, split vanilla bean and scrape seeds into juice. Add vanilla bean to juice, bring to a simmer and reduce liquid by 2/3. Meanwhile, smash garlic clove with a pinch of salt using flat side of a knife. Allow orange juice reduction to cool, remove vanilla bean, then add garlic puree, rice wine vinegar and olive oil. Stir well and season with salt and pepper.
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Sparkling wine]

Given the following recipe, provide the wine types that would pair well with the recipe. Return a list of the wine types only. recipe: Grilled Steak with Chimichurri Sauce 1 1/2 pounds flank steak 1/4 cup plus 2 tablespoons extra-virgin olive" 42933,"Sunny's Easy Onion Jam 2 cups frozen pearl onions, defrosted and halved 1/4 cup apple cider or red wine vinegar
3 tablespoons light brown sugar
4 shallots, thinly sliced
2 large red onions, halved and thinly sliced
Kosher salt and freshly ground black pepper
1 tablespoon chopped fresh thyme
2 scallions, finely chopped
Instructions: In a medium saucepan on medium-low heat, add the pearl onions, vinegar, sugar, shallots, red onions, a pinch of salt, a few grinds of pepper and 1/4 cup water. Stir to combine, then cook until the onions are completely tender and caramelized, 40 to 45 minutes. Add the thyme and scallions to the cooked onions and refrigerate until ready to use. Serve on nachos, burgers, hot dogs, etc. ","[Chardonnay, Riesling, Garnacha, Tempranillo]" 42934,"Swiss Chard with Serrano cl Vinegar 2 cloves garlic, thinly sliced Salt and freshly ground pepper 1/4 cup Serrano cl Vinegar, recipe follows 2 1/2 pounds Swiss chard 1/2 pound slab bacon, cut into small dice Instructions: Tear Swiss chard leaves from thick white stalks, discard the stalks and coarsely chop leaves, set aside. Heat a large skillet over medium-high heat. Add the bacon and cook until golden brown and fat as rendered. Remove bacon to a plate with a slotted spoon. Add the onions and cook in the rendered fat until soft. Add the garlic and cook for an additional minute. Add the Swiss chard, season with salt and pepper and stir to coat the leaves in the fat. Cook until the leaves have completely wilted. Add the bacon back to the pan. Add the vinegar and continue cooking for 2 minutes. Serve with additional vinegar on the side. Serrano cl Vinegar: 4 serrano chiles, coarsely chopped 2 cups white wine vinegar Kosher salt Bring chiles, vinegar, and a teaspoon of salt to a boil in a medium non-reactive saucepan. Remove from heat, pour into a bowl, cover and let steep for at least 2 hours or overnight at room temperature. Strain through a fine strainer into a bowl or glass jar. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]" 42935,"Strawberry Banana Bread Pudding Nonstick vegetable cooking spray 15 ounces frozen sweetened sliced strawberries (about 2 cups), thawed and drained, syrup reserved 1 (13.9-ounce) package banana quick bread mix 2 eggs 3 tablespoons canola oil 1 1/4 cups milk 1 (8-ounce) container mixed berry yogurt 1 cup plain yogurt Instructions: Preheat oven to 375 degrees F. Spray bottom of an 8 by 4 by 3-inch loaf pan with nonstick spray. Stir 1 1/4 cups strawberries, banana bread mix, eggs, oil and milk in a large bowl to blend. Transfer batter to prepared pan. Bake until a toothpick inserted into center of bread comes out clean, about 50 minutes. Cool 15 minutes in pan. Remove bread from pan. Meanwhile, stir remaining 3/4 cup strawberries (with syrup), berry yogurt, and plain yogurt in medium bowl to blend. Cover and refrigerate until ready to serve. Cut bread crosswise into slices and then into cubes. Transfer cubes to plates. Top with dollop of yogurt mixture and serve. ","[Chardonnay, Moscato, Riesling, Sparkling wine]" 42936,"Blackstone Chicken, Steak and Shrimp Fajita 1/2 cup lime juice, from about 6 limes 1/4 cup vegetable oil, plus more for the griddle 4 cloves garlic, grated 2 tablespoons chipotle cl powder 2 teaspoons dried oregano, preferably Mexican 1 teaspoon ground cumin Kosher salt 1 1/2 pounds boneless skinless chicken breasts, each cut in half parallel to the cutting board then sliced crosswise into 1/4-inch-thick strips 1 skirt steak (about 1 1/4 pounds), sliced against the grain into 1/4-inch-thick strips 1 pound peeled and deveined shrimp, tails removed 2 white onions, thinly sliced 2 orange bell peppers, stemmed, seeded and slice 2 red bell peppers, stemmed, seeded and sliced 2 yellow bell peppers, stemmed, seeded and sliced 2 poblano peppers, stemmed, seeded and sliced 2 jalape?os, stemmed, seeded (optional) and sliced into rounds 20 fajita-size flour tortillas Lime wedges, cilantro leaves, salsa, guacamole, sour cream and shredded cheese for serving Instructions: Whisk together the lime juice, oil, garlic, cl powder, oregano, cumin and 3 tablespoons salt in a medium bowl. Combine all the onions and peppers in a large bowl. Put the chicken, steak and shrimp in 3 individual bowls and evenly divide the marinade between the vegetables and proteins (about 3 tablespoons each). Toss each to coat and set aside to marinate for 30 minutes. Set all 4 burners to high on a 36-inch Blackstone? Griddle Cooking Station and preheat for 10 minutes. Spread a tablespoon of oil on the griddle and add the onions and peppers in a single layer. Cook, tossing with a large metal spatula occasionally, until starting to soften and brown in spots, about 3 minutes. Push the pepper mixture to one half of the griddle then add the chicken in a single layer to the empty half of the griddle; cook until browned on one side, 2 to 3 minutes, then flip and push closer to the peppers. Add the steak in a single layer and cook until browned on one side and the chicken is cooked through, 2 to 3 minutes. Place the chicken on top of the peppers and flip the steak so it is closer to the peppers. Add the shrimp in a single layer and cook until browned on one side and the steak is cooked through, 2 to 3 minutes. Toss everything together and spread in a single layer. The shrimp will continue to cook through. Cook, tossing occasionally until the peppers are soft and everything is well combined, about 3 minutes. Transfer to a large serving platter. Scrape the griddle clean with your spatula and cook the tortillas until hot and pliable, about 30 seconds per side. Serve the fajitas immediately with lime wedges, cilantro leaves, salsa, guacamole, sour cream and shredded cheese. ","[Malbec, Tempranillo, Garnacha, Zinfandel]" 42937,"Grillstock Hillbilly Chili 75 grams (2 2/3 ounces) salted butter 4 cloves garlic, chopped
2 large onions, chopped 1 kilogram (2 1/4 pounds) leftover smoked brisket, cut into 2-centimeter (3/4-inch) cubes
4 tablespoons Chili Seasoning, recipe follows 2 tablespoons tomato paste
Two 400-gram (14-ounce) cans chopped tomatoes
2 shots (6 tablespoons) bourbon, plus more if desired 6 tablespoons molasses Two 400-gram (14-ounce) cans kidney beans, drained
500 to 750 milliliters (17 to 25 ounces) beef or chicken stock
Salt and freshly ground black pepper
Salt and freshly ground black pepper Serving suggestions: sour cream and pickles 2 tablespoons diced dried chipotle 2 tablespoons ground cumin
1 tablespoon cl flakes
1 tablespoon cocoa powder 1 1/2 teaspoons ground coriander
1 1/2 teaspoons dried oregano
1 1/2 teaspoons smoked salt
1 1/2 teaspoons brown sugar
1 teaspoon ground cinnamon
3/4 teaspoon paprika
3/4 teaspoon smoked paprika
3/4 teaspoon black pepper
Instructions: Set up a barbecue for indirect cooking to 110 degrees C (225 degrees F). Melt the butter in a large cast-iron pan set over medium heat on the stovetop. Add in the garlic and onions and cook, stirring often, until softened, 5 minutes. Add the brisket and the Chili Seasoning and stir until the meat is coated in the spice mix. Add the tomato paste and chopped tomatoes, stir well, and bring almost to a boil. Reduce the heat and stir in the bourbon, molasses and beans, then add 500 milliliters (17 ounces) of the stock and some salt and pepper. Cover the pan with a lid and place it on the barbecue. Cook for 1 hour, and then check and adjust the seasoning and the chili heat. It's better to adjust the seasoning at this point, rather than just before serving. Cook for another 5 hours or so, stirring occasionally and adding more stock when needed. The chili is done when it looks like a rich, glossy sauce with melt-in-your-mouth meat that is still in identifiable hunks. Serve the chili topped with sour cream and pickles. In a small bowl, mix the chipotle, cumin, chiles, cocoa, coriander, oregano, smoked salt, sugar, cinnamon, paprika, smoked paprika and black pepper. Store in an airtight container. ","[Syrah, Zinfandel, Tempranillo, Garnacha]" 42938,"Fish & Chips with Homemade Tartar 4 large russet potatoes, scrubbed and rinsed Vegetable oil, for deep-frying
Kosher salt and freshly ground black pepper
2 cups all-purpose flour, plus 1 cup for dredging
1/2 cup cornstarch 2 tablespoons baking powder
2 egg yolks 1 1/2 cups club soda 1 pound monkfish fillets, cut into strips or pieces
Fresh flat-leaf parsley leaves, for garnish
2 lemons, halved, for serving
Tartar sauce, for serving 1/2 cup mayonnaise 1/2 cup sour cream
1/4 cup cornichons, chopped
2 tablespoons capers, chopped
2 tablespoons chopped fresh flat-leaf parsley
1 tablespoon finely chopped fresh tarragon
Juice of 1/2 lemon Instructions: Preheat the oven to 350 degrees F. Prick the potatoes all over with a fork and place them on a baking sheet. Bake until knife-tender, 30 to 45 minutes. (If you like, you can do this the night before and refrigerate the potatoes until ready to cut and fry.) Cut each potato into 6 or 8 wedges, depending on size. Heat about 4 inches of oil in a large, heavy pot until a deep-frying thermometer registers 375 degrees F. In two batches, fry the potato wedges until crispy and golden brown, 4 to 5 minutes. Drain on paper towels and season with salt. Set aside and keep warm. In a large bowl, combine the 2 cups flour, cornstarch, baking powder and 1 1/2 teaspoons salt. Make a well in the center and add the egg yolks. Gradually whisk in the club soda, working your way out from the center to form a smooth batter. Season the 1 cup flour with salt and pepper. Dredge the fish fillets on both sides in the seasoned flour and then dip them in the batter. Fry a few pieces at a time until crispy and golden brown, 4 to 5 minutes. Drain on paper towels and season with salt. When the fish is done, place some parsley leaves in the hot oil and fry until crispy and slightly translucent, 15 seconds. Drain on paper towels. Serve the fish with lemon halves, crispy fried parsley leaves and homemade tartar sauce. Combine the mayonnaise, sour cream, cornichons, capers, parsley, tarragon and lemon juice in a small bowl. Refrigerate for 10 to 15 minutes before serving. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 42939,"White Chocolate Peppermint Cookies 2 cups bread flour 1 cup cake flour 1 teaspoon fine salt 3/4 teaspoon baking soda 2 sticks unsalted butter, at room temperature 1 cup lightly packed light brown sugar 1/2 cup granulated sugar 1 1/2 teaspoons vanilla bean paste 2 large eggs 10 ounces white chocolate chunks 1/4 cup finely ground peppermints, plus 1 tablespoon for decorating (about 15 round mints) Instructions: Sift the bread flour, cake flour, salt and baking soda together into a medium bowl.
Put the butter, brown sugar, granulated sugar and vanilla paste together in a large bowl with an electric mixer and beat on medium-high speed until light and fluffy, about 1 minute. Add the eggs one at a time, beating well after each addition. Add the flour mixture in 2 batches and mix on medium until fully incorporated. Then add the white chocolate chunks and peppermints. Refrigerate the dough for 24 hours before baking.
Adjust the oven racks to the upper and lower thirds of the oven and preheat to 400 degrees F. Line 2 cookie sheets with parchment.
Drop heaping tablespoonfuls of the chilled batter onto the parchment-lined cookie sheets with about 1 1/2 inches of space between them. Bake until the bottoms and edges are golden brown, 10 to 12 minutes. Sprinkle the warm cookies with the remaining ground peppermints and allow to cool on a wire rack. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 42940,"Cajun Pork Burgers 3/4 pound andouille, removed from casing 1 pound ground pork 1 rib celery, finely chopped 1/2 green bell pepper, finely chopped 1 small white onion (boiling onion), finely chopped 3 cloves garlic, minced 4 sprigs fresh thyme, chopped, about 1 tablespoon or 1 teaspoon dried thyme 1 teaspoon cayenne pepper sauce, several drops Coarse salt and black pepper 1/2 cup chili sauce 1/4 cup (3 well-rounded tablespoons) mayonnaise or reduced fat mayonnaise 1/4 cup (3 well-rounded tablespoons) prepared sweet red pepper relish Toppings: Bibb lettuce or hearts of romaine, sliced vine ripe tomato, and 5 crusty rolls Serving suggestion: Red Bean Salad, Cajun Oven Fries, recipes follow Instructions: Cut sausage into large chunks and place in a food processor. Grind sausage into crumbles. Combine ground sausage with pork, vegetables, garlic, thyme, hot sauce and a little salt and pepper. Form mixture into patties and cook 7 minutes on each side on an indoor electric grill preheated to high. To cook in a skillet, heat a nonstick skillet over medium high heat and cook burgers 6 to 7 minutes on each side. For outdoor grill, cook patties 6-inches from hot coals or over medium high gas heat 6 minutes on each side, covered. Mix chili sauce, mayonnaise, and sweet relish in a small bowl. Serve burgers on crusty rolls with special sauce, lettuce, and tomato. Serve with red bean salad and Cajun oven fries. P.S. Don't forget a cold beer for Pop! ","[Zinfandel, Merlot, Cabernet Sauvignon, Malbec]

" 42941,"Broccoli Rabe Risotto 1 bunch broccoli rabe, cut into small florets 8 to 10 cups chicken stock, as needed 2 tablespoons unsalted butter 1 tablespoon olive oil 3 cloves garlic, minced 1 shallot, brunoised Kosher salt and freshly ground black pepper Kosher salt and freshly ground black pepper
2 cups Arborio rice 1 cup dry white wine 1 cup grated Parmesan, plus more for garnish Piquillo Pepper Salsa, for serving, recipe follows Bull's blood leaves, for garnish Chervil, for garnish 7 ounces piquillo peppers, diced (about 1/2 can) 1/2 cup pitted nicoise olives, sliced 2 tablespoons extra-virgin olive oil 2 tablespoons fresh flat-leaf parsley, chopped 1 tablespoon red wine vinegar 3 sprigs fresh thyme, picked and chopped
Kosher salt and freshly ground black pepper Instructions: Blanch the broccoli rabe, and then immediately shock in an ice bath. Remove from the ice and set aside. Heat the chicken stock in a medium saucepan and keep warm on the stove. Heat 1 tablespoon of the butter and the olive oil in a medium high-sided saute pan, and cook the garlic and shallots, sprinkling with salt and black pepper, until soft. Stir in the rice, tossing to coat, and cook 1 minute. Pour in the wine and cook until completely reduced. Add 2 cups of the hot stock and cook until absorbed. Continue adding 1 cup of the stock at a time, stirring often, until all the liquid is absorbed. (You may not need all of the stock.) Cook until the rice is al dente, about 20 minutes. Stir in the broccoli rabe to combine, and then stir in the Parmesan and remaining butter until melted. Adjust the seasoning and serve with the Piquillo Pepper Salsa alongside. Garnish with bull's blood, chervil sprigs and a sprinkle of Parmesan. Combine the piquillo peppers, olives, olive oil, parsley, vinegar and thyme in a small bowl. Season with salt and black pepper and serve with the risotto. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]

" 42942,"Grilled Free Range l.I. Boneless Duckling Breast 14- to 16-ounce boneless duck breast Sea salt Pepper, made of equal parts red, white, black, pink and green peppercorns Instructions: Take the boneless duckling breast and place on a cutting board skin side down. Trim back with a sharp knife the skin and fat about 1/4-inch past the meat all around. Turn the breast over so the skin side is now facing up. Score the breast on the skin side, cutting diagonally approximately six times each way so as to form squares. DO NOT cut all the way through the fat, you don't want to pierce the meat. This actually helps the breast render the fat off very quickly and keeps the duckling meat from cooking too fast. Season both sides of the duckling breast to your taste with sea salt and the ground pepper mixture-1 part pepper to 5 parts salt and rub in lightly. Place the duckling skin side down in a hot skillet-over medium heat for about 10 minutes. This will let the fat render off and brown the skin-make sure the fat has rendered off. Take the breast out of the skillet and place on the grill meat side down on medium heat for about 5 more minutes. Take the duckling off the grill and let rest about 15 minutes, this allows the meat to tenderize. Place the duckling breast skin side down, slicing on the bias. The grilled duckling breast may simply be served this way, fanned out on a plate, or put atop of greens with a vinaigrette style dressing, or drizzled with your favorite fruit based sauce. ","[Chardonnay, Pinot Gris, Riesling, Sparkling wine]" 42943,"Mediterranean Chicken Orzo 16 ounces orzo pasta 2 packages Tyson Grilled and Ready Breast Fillets 1/2 cup diced oil-packed sundried tomatoes 1/2 cup halved, pitted Kalamata olives 1/3 cup chopped fresh basil 2 tablespoons fresh lemon juice 2 tablespoons olive oil 1/4 cup grated Parmesan cheese Pinch salt and ground black pepper Instructions:

1. Cook orzo pasta according to package directions. Drain and transfer to a large bowl.
2. Fold in chicken, sundried tomatoes, olives, basil, lemon juice, olive oil and Parmesan cheese.
3. Season to taste with salt and ground black pepper. ","[Chardonnay, Vermentino, Sauvignon Blanc, Gavi]" 42944,"BBQ Shrimp with Grilled Vegetable Slaw and \Roasted Potatoes
   2 tablespoons chopped garlic 2 tablespoons chopped ginger 2 serrano chiles, de-stemmed, minced 2 tablespoons, rinsed fermented black beans 2 medium red onions, rough chopped 1 tablespoon sambal 2 cups chopped fresh tomatoes (3 medium tomatoes) or drained whole roma tomatoes 1/4 cup rice wine vinegar 1/2 cup sweet soy (kechap manis) or 1/4 cup soy with 1/4 cup sugar Canola oil to cook 12 large shrimp, de-veined, peeled with tail on Salt and black pepper to taste 1 medium eggplant, sliced 1/4-inch 1 large zucchini, sliced lengthwise, 1/4-inch 1 large red onion, sliced 1/4-inch 1 large carrot, peeled, sliced lengthwise, 1/4-inch 1/4 cup olive oil Juice of 2 lemons Salt and black pepper to taste 2 pounds red bliss potatoes, washed and cut in half 1 tablespoon minced garlic 1/4 cup extra virgin olive oil 6 scallions, each sliced 1/8-inch Salt and black pepper to taste Instructions: In a skillet coated with oil, saute the garlic, ginger, cl, fermented beans and onions until brown, about 8 minutes. Add the sambal and tomatoes and stir. Deglaze with vinegar and add the soy. Simmer on very low heat for 15 minutes. Season and check. Using a hand blender and food processor, blend thoroughly and re-check for seasoning. Chill. Prepare a medium-hot oiled grill. Season the shrimp and then dip in the BBQ sauce and place on grill. Watch carefully and have a spray bottle of water handy to squelch flare-ups. Rotate and turn the shrimp often and brush with additional BBQ sauce. They will take about 8 minutes. For the Grilled Vegetable Slaw: In a large bowl, toss all of the vegetables with the olive oil and season. Place the vegetables on a hot, oiled grill and mark/cook the vegetables all the way through. Slice the vegetables on an angle into 1/4 strips. Toss the vegetables with the juice and season.
   For the Roasted Potatoes: In a large bowl, toss everything together. Wrap in a double thick foil \papillote.\ Place on the grill, preferably on indirect heat. Cook for 45 minutes. Check for doneness and seasoning.
   Plating: On a large platter, pile the potatoes in the middle and surround with the slaw. Place BBQ on top and serve.
   ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 42945,"Mom's Onion Rings 2 large sweet onions, cut into 1/2-inch-thick rings 2 1/2 cups all-purpose flour Vegetable oil, for frying
   1/2 cup cornstarch
   2 teaspoons paprika
   1 teaspoon cayenne
   1 teaspoon finely grated lime zest
   Kosher salt
   1 1/2 cups milk
   1 cup club soda
   1 large egg
   Instructions: Preheat the oven to 200 degrees F. Set a cooling rack over a baking sheet. Separate the onions into rings and put in a large bowl. Toss with 1/2 cup of the flour. Arrange the floured rings on the cooling rack; let stand for 15 minutes. Fill a large, wide pot with 2 inches of vegetable oil and heat to 365 degrees F over medium-high heat. In a large bowl, whisk the remaining 2 cups flour with the cornstarch, paprika, cayenne, lime zest and 1 1/2 teaspoons kosher salt. Add the milk, club soda and egg and whisk to combine. Working in 3 or 4 batches, add a small amount of the onions to the batter and then immediately place into the hot oil. Fry until crisp and golden, turning once, 2 to 3 minutes. Allow the oil to come back to temperature between batches. Season the onion rings with salt. Serve immediately with your condiment of choice, or transfer to a cooling rack and keep warm in the oven until ready to eat. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 42946,"Buffalo Burgers 1 pound ground beef 1 can (10 3/4 ounces) Campbell's? Condensed Tomato Soup (Regular or Healthy Request?) 1/2 teaspoon Louisiana-style hot sauce 1/2 cup crumbled blue cheese or 4 slices blue cheese 4 Pepperidge Farm? Classic Hamburger Buns, split Lettuce leaves, red onion slices, tomato slices (optional) Instructions: Shape the beef into 4 (1/2-inch-thick) burgers. Lightly oil the grill rack and heat the grill to medium. Grill the burgers for 10 minutes for medium or to desired doneness, turning the burgers over once halfway through grilling. Heat the soup and hot sauce in a 1-quart saucepan over medium heat to a boil. Reduce the heat to low. Cover and cook for 5 minutes. Top the burgers with the soup mixture. Sprinkle with the cheese. Serve the burgers on the buns with the lettuce, onion and tomato, if desired. Serving Suggestion: Serve with carrot and celery sticks with ranch dressing for dipping. For dessert serve chocolate chip cookies topped with vanilla ice cream. Cost per recipe: $7.98 ","[Zinfandel, Syrah, Malbec, Tempranillo]" 42947,"Air Fryer Frozen Chicken Breast Nonstick cooking spray, for the basket 1 frozen boneless skinless chicken breast (about 6 ounces)
   1 teaspoon olive oil
   Kosher salt and freshly ground black pepper
   Instructions: Preheat\u202fa 3.5-quart air fryer\u202fair fryer to 380\u202fdegrees\u202fF\u202fand spray the basket with nonstick spray. Drizzle the chicken breast with the olive oil. Sprinkle with 1/2 teaspoon salt and a few grinds of pepper on both sides. Put the chicken in the air fryer basket and cook at 360 degrees F until an instant-read thermometer inserted in the center reads 165 degrees F, 18 to 20 minutes. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 42948,"Focaccia 1 3/4 cups warm water 1 package active dry yeast 1 tablespoon sugar 5 cups all-purpose flour, plus additional for kneading 1 tablespoon kosher salt, plus coarse sea salt, for sprinkling 1 cup extra-virgin olive oil, divided Instructions: Combine the warm water, yeast and sugar in a small bowl. Put the bowl in a warm, not hot or cool, place until the yeast is bubbling and aromatic, at least 15 minutes. In the bowl of a mixer fitted with a dough hook, combine the flour, 1 tablespoon of kosher salt, 1/2 cup olive oil and the yeast mixture on low speed. Once the dough has come together, continue to knead for 5 to 6 minutes on a medium speed until it becomes smooth and soft. Give it a sprinkle of flour if the dough is really sticky and tacky. Transfer the dough to a clean, lightly floured surface, then knead it by hand 1 or 2 times. Again, give it another sprinkle of flour if the dough is really sticky and tacky. Coat the inside of the mixer bowl lightly with olive oil and return the dough to the bowl. Cover it with plastic wrap and put it in a warm place until the dough has doubled in size, at least 1 hour. Coat a jelly roll pan with the remaining 1/2 cup olive oil. (Chef's Note: This may seem excessive, but focaccia is an oily crusted bread. This is why it is soooooooooo delicious!). Put the dough onto the jelly roll pan and begin pressing it out to fit the size of the pan. Turn the dough over to coat the other side with the olive oil. Continue to stretch the dough to fit the pan. As you are doing so, spread your fingers out and make finger holes all the way through the dough. (Chef's Note: Yes, this is strange. But when the dough rises again it will create the characteristic craggy looking focaccia. If you do not make the actual holes in the dough, the finished product will be very smooth.) Put the dough in the warm place until it has doubled in size, about 1 hour. While the dough is rising a second time, preheat the oven to 425 degrees F. Liberally sprinkle the top of the focaccia with some coarse sea salt and lightly drizzle a little oil on top. Bake the dough until the top of the loaf is golden brown, about 25 to 30 minutes. Remove the focaccia from the oven and let it cool before cutting and serving. Oh baby! ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 42949,"Pizza Dough 2/3 cup lukewarm water (105 degrees F to 115 degrees F) 2 1/2 teaspoons active dry yeast 1/2 teaspoon sugar 2 tablespoons olive oil, plus additional for oiling bowl 1 3/4 to 2 cups all-purpose unbleached flour 1/4 cup finely ground yellow cornmeal 2 teaspoons coarse salt Instructions: In a large bowl stir together 1/3 cup water, yeast, and sugar and let stand until foamy, about 10 minutes. Stir in remaining 1/3 cup water, 2 tablespoons oil, 1 3/4 cups flour, cornmeal, and salt and blend until the mixture forms a dough. Knead dough on a floured surface, incorporating as much of remaining 1/4 cup flour, as necessary, to prevent dough from sticking, until smooth about 5 to 10 minutes. Form the dough into a ball. Lightly oil the sides and bottom of a large bowl with oil, add the dough, turn to coat in the oil, cover and let rise in a warm place until doubled in size, about 1 hour. Gently punch the dough down and divide into 4 equal pieces. Roll each piece on a lightly floured surface into a 10-inch circle that is 1/8-inch thick. Brush off excess flour and transfer the dough to a baking sheet, cover each circle of dough with plastic wrap and continue stacking rolled out pieces on top of each other. Wrap well with plastic wrap and refrigerate until ready to grill. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 42950,"Al-Tamar-al-Mahshi (Stuffed Dates) 2 cups granulated sugar (about 1 1/4 pounds) 1 3/4 cups water 2 tablespoons rose water 1/2 pound blanched whole almonds 1 1/4 cups confectioners' sugar 1 tablespoon water 2 pounds medjool dates, pitted Instructions: To finish: Granulated sugar, for dredging Place the granulated sugar in a medium-size saucepan with the water and turn the heat to high, stirring until the water and sugar are very syrupy, about 230 degrees on a candy thermometer, about 25 minutes. Stir in the rose water and turn off the heat. Place the almonds in a food processor and grind until fine. Transfer the almonds to a medium-size bowl and add the confectioners' sugar and 1 tablespoon water to form a dough with your hands. The dough does not have to be homogenous like a bread dough, just sticky enough so that a thimbleful amount will all hold together. Stuff the dates with the filling. Plunge the stuffed dates, holding them with thin tongs or chopsticks, into the sugar syrup, let excess syrup drip off, and then roll the dates in the granulated sugar and set aside on a waxed paper-lined baking sheet or jelly roll pan. Refrigerate, covered, for up to 2 weeks until needed but serve at room temperature. ","[Chardonnay, Riesling, Moscato, Sparkling wine]

" 42951,"Adam Perry Lang's Sweet and Sticky Kansas-City Style Ribs 4 (1 1/4 lb) racks pork baby back ribs 1/2 cup Garlicky Barbecue Marinade, recipe follows 1/4 cup Seven Spice Dry Rub, recipe follows Cider Mop spray, recipe follows 1/2 cup Sweet and Sticky Barbecue Sauce, recipe follows 10 garlic cloves, coarsely chopped 1/4 cup Worcestershire sauce 2 tablespoons low-sodium soy sauce 1 medium onion, chopped 1/4 cup water 1/2 cup dark brown sugar 1/2 cup sweet paprika 1/4 cup kosher salt 1/4 cup chili powder 1/4 cup dry mustard 1 tablespoon freshly ground black pepper 2 teaspoons Old Bay Seasoning 1/2 teaspoon ground ginger 1 cup apple juice 1 cup water 1/4 cup cider vinegar 1/2 cup vegetable oil 5 garlic cloves, chopped 1 medium onion, chopped 1 green bell pepper, chopped Salt 1/4 cup dark rum 3 tablespoons chili powder 1 tablespoon freshly ground black pepper 1/2 teaspoon ground allspice 1/2 teaspoon ground clove 1 cup dark brown sugar 2 cups water 2 cups ketchup 1/2 cup molasses 1/2 cup yellow mustard 1/2 cup cider vinegar 2 teaspoons hot sauce Instructions: Rub each rack of ribs all over with 2 tablespoons of the barbecue marinade and refrigerate overnight.
Bring ribs to room temperature and sprinkle each with 1 tablespoon of the dry rub. Light a charcoal fire in a covered grill and set it up for indirect grilling: When the temperature reaches 225 degrees, carefully push the hot coals to one side and place a drip pan filled with 1 cup of water on the opposite side. Alternatively, bring a smoker to 225 degrees. Put the ribs on the grill over the drip pan, overlapping them slightly, and cover the grill; you'll need to cook the ribs for about 4 hours total, or until the meat pulls away from the bones and is very tender. Maintain the temperature at 225 degrees by replenishing the charcoal with a fresh batch of burning coals every hour. Every hour, drain 1/2 cup of the wood chips and scatter them over the hot coals. Add water to the drip pan when half of it is evaporated. After 1 1/2 hours, spray the baby back ribs with the Cider Mop spray and rotate them on the grill; repeat spraying every 45 minutes.
Remove the drip pan and spread the coals in an even layer. Replenish with fresh coals to make a medium-hot fire. Dilute the Sweet and Sticky Barbecue Sauce with 1/2 cup water. Brush sauce over ribs and cook for 30 minutes, turning often. Repeat brushing 4 or 5 times to build a sticky glaze. Transfer the ribs to a carving board and let rest for 10 minutes. Cut between each rib and serve. (If you would like to prepare them ahead, the glazed ribs can be refrigerated overnight. Serve cold or reheat in a 325 degrees oven.) In a blender, puree the chopped garlic, Worcestershire sauce, soy sauce, onion and water. The marinade can be refrigerated for up to 1 week. In a small bowl, whisk together all of the ingredients. The dry rub can be refrigerated or frozen for up to 6 months. In a large, glass measuring cup, combine the apple juice, water and vinegar. Pour into a spray bottle and refrigerate. The mop spray can be refrigerated for up to 1 week. Heat the oil in a large saucepan. Add the garlic, onion, green pepper and a large pinch of salt and cook over moderate heat, stirring occasionally, until softened, about 10 minutes. Add the rum and simmer for 2 minutes. Add the chili powder, black pepper, allspice and cloves and cook, stirring, until fragrant, about 3 minutes. Add the brown sugar, water, ketchup, molasses, mustard, vinegar and hot sauce and simmer over moderate heat, stirring often, until thickened, about 30 minutes.
Transfer the barbecue sauce to a large food processor and puree. Season the sauce with salt. The barbecue sauce can be refrigerated for up to 2 weeks. ","[Pinot Noir, Zinfandel, Syrah, Tempranillo]" 42952,"Chestnut Lamb Loin with Sweet Onion Marmalade 4 cups all-purpose flour 1/4 cup sugar 1 teaspoon baking soda 1 tablespoon baking powder 1/2 teaspoon salt 1/2 cup (1 stick) butter, softened 1 cup buttermilk 1 egg 1 tablespoon grapeseed oil 1 large sweet onion (such as Vidalia), diced 1 teaspoon curry powder 1/4 cup golden raisins 1 teaspoon apple cider vinegar 3 pounds lamb loin Salt and freshly ground black pepper 1/2 cup chestnut puree (such as Marron's sold in a 15-ounce jar) 1 tablespoon stone ground mustard 1/2 cup ground instant oatmeal Instructions: For crostini: Preheat oven to 375 degrees F. Mix flour, sugar, baking soda, baking powder, salt, butter, buttermilk, and egg. Knead lightly and divide into 4 portions, forming each into a disk. Place the 4 disks on a lightly greased baking sheet and bake until a toothpick inserted in center comes out clean, about 30 minutes. Let cool on pan for 10 minutes, then cool completely on a rack.; For Marmalade: Heat grapeseed oil over low heat in a medium skillet. Add onion and curry powder, and allow onion to slowly caramelize, about 30 minutes. Stir in golden raisins and add vinegar. Cook for about 5 minutes, cover, remove from heat and allow to rest. Return to the Crostini: Split loaves open as you would a hamburger roll. Using a 1-inch circle cutter cut the bread into rounds. For the lamb: Preheat oven to 375 degrees F. Heat oil in a large skillet over medium-high heat. Season lamb with salt and pepper and sear lamb on all sides. Combine chestnut puree and stone ground mustard in a small bowl and coat lamb with the mixture. Then coat with the ground oats. Place in baking pan, and finish in the oven to an internal temperature of 140 degrees F, as measured with an instant-read thermometer, or to your liking. Let rest for 5 minutes then slice into 1/4 inch thick disks. Toast crostini rounds, top with a slice of lamb loin and top with onion marmalade. ","[Cabernet Sauvignon, Pinot Noir, Syrah, Tempranillo]" 42953,"Smoked Habanero Fontina Sausage 1 3/4 pounds beef brisket trimmings or beef chuck 1 1/4 pounds pork butt trimmings
1 pound pork fatback
2 ounces garlic, chopped
1.1 ounces habanero peppers, minced 1.6 ounces sea salt
.8 ounce coarse black pepper
.5 ounce fresh cilantro, finely chopped
.3 ounce toasted coriander
.3 ounce sweet paprika
.2 ounce onion powder
.2 ounce crushed red pepper
2.2 ounces peach puree
.8 ounce ice water
1/2 pound fontina cheese, diced (1/4- to 3/8-inch cubes)
10 feet natural hog casings
Instructions: Cube beef, pork butt and fatback to 1 1/2 to 2 inches. Toss the garlic and habaneros with the cubed meat and fat in a large bowl. Combine salt, pepper, cilantro, coriander, paprika, onion powder and red pepper together in a bowl, then distribute over the meat mixture and mix by hand to make sure all the meat is well coated. Cover tightly with plastic wrap and refrigerate overnight, or up to 2 days. Grind meat mixture with medium die on a meat grinder to create sausage blend. Add peach puree and ice water and incorporate by hand until evenly distributed. Combine fontina cheese with sausage blend and mix thoroughly by hand to ensure even distribution. Refrigerate until sausage is below 40 degrees, at least 2 hours. Prepare hog casings by rinsing and soaking for 30 minutes in tepid water prior to stuffing. Stuff the sausage mixture into prepared hog casings and coil or link to desired size. You may choose to separate the links at this point or leave them linked. Hang or lay on a drying rack in the refrigerator for a minimum of 6 hours, or up to overnight. This lets the casings dry out to form pellicle, which aids in smoke absorption. Heat a smoker to 225 degrees F. Smoke sausage using wood of your choice until an internal temperature of 150 degrees F is reached, about 45 minutes. Rest 15 minutes. Enjoy! ","[Chardonnay, Pinot Grigio, Gavi, Vermentino]" 42954,"Prosciutto-Wrapped Pears 3 tablespoons olive oil 20 small fresh sage leaves
1/3 cup ricotta
1 to 2 teaspoons honey
Kosher salt and freshly ground black pepper
2 medium firm-ripe pears, such as Bartlett
10 slices thinly-sliced prosciutto, halved
Instructions: Heat the oil in a small skillet over medium-high heat until hot. Add the sage and fry, stirring occasionally, until the bubbling subsides, about 30 seconds. Transfer to a paper towel-lined plate with a slotted spoon. Reserve the oil. In a small bowl, stir together the ricotta, honey, 1 tablespoon of the reserved sage-frying oil, a pinch of salt and a few grinds of pepper until well combined. Cut each pear lengthwise into 10 slices (each approximately 1/4 inch wide). Wrap each in a 1/2 slice prosciutto. Arrange on a serving platter and top each slice with a dollop of ricotta and a fried sage leaf. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 42955,"Red and Yellow Beets with Orange Honey 6 oranges 1/4 cup honey Kosher salt 6 red baby beets, peeled, with 1 inch of the tops left on 6 yellow baby beets, peeled, with 1 inch of the tops left on Instructions: Zest oranges and place zest in a medium pot. Peel oranges and divide into segments. In a medium saucepan, add 4 cups of water, the oranges, and the honey. Bring the mixture to a boil. Remove from the heat and crush the orange mixture with a wooden spoon. Strain into the pan with the orange zest. Add salt, to taste, and keep the mixture warm over low heat. Add the beets a pot of boiling water. Cook until just tender, about 10 minutes. Remove the beets from the pot, place on a serving dish, and drizzle with the orange honey water. ","[Barolo, Barbaresco, Chianti, Tempranillo]" 42956,"Three Bean Salad One 15-ounce can chickpeas One 15-ounce can black beans One 15-ounce can butter beans 1 clove garlic 1 teaspoon honey 1 tablespoon Dijon mustard 1 tablespoon white wine vinegar 1/4 cup olive oil 1 teaspoon zaatar Kosher salt and freshly ground black pepper Juice of 1 lemon 3 tablespoons fresh mint leaves, chopped 3 tablespoons fresh parsley leaves, chopped 3 tablespoons fresh tarragon, chopped 4 stalks celery, finely diced 1/2 red onion or 1 shallot, small dice Instructions: Drain and rinse all the beans in a colander. Set aside and allow to fully dry. Grate the garlic on a rasp over a large bowl. Whisk in the honey, Dijon, vinegar, olive oil, zaatar, salt, pepper, lemon juice, 1 tablespoon mint, 1 tablespoon parsley and 1 tablespoon tarragon. Add the celery, diced onion and the beans, then 1 more tablespoon of each herb, and toss to coat. Garnish with the remaining tablespoon of each herb. Serve immediately or store in the fridge until ready to serve, for up to 3 days.
","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 42957,"Easy Truffles 2 cups (12 oz. pkg.) semi-sweet chocolate chips 1 tsp. orange extract 1 (16 oz.) can Pillsbury? Chocolate Fudge Frosting Shredded coconut , chocolate sprinkles , ground nuts, cocoa powder Instructions: MELT chocolate chips in medium saucepan over low heat, stirring constantly; remove from heat. Stir in orange extract and frosting; blend well. Refrigerate 1 to 2 hours or until firm. PLACE each coating in its own pie pan. Scoop mixture into 1-inch balls; drop onto coating (mixture will be sticky). Roll to coat. Place in foil candy cups, if desired. Store in refrigerator. ","[Chardonnay, Riesling, Merlot, Cabernet Sauvignon]" 42958,"Chocolate Cheese Brownies 1 cup unsalted butter, plus 1 tablespoon for greasing 1 cup unsweetened dark chocolate, chopped 2 cups dark brown sugar 3 eggs 1 cup all-purpose flour 1 cup toasted walnuts, chopped 1/4 teaspoon sea salt 1 cup fresh creamy goat cheese, at room temperature 1/2 cup dark brown sugar 1 egg Instructions: Preheat the oven to 350 degrees F. Grease a 9- by 13-inch baking dish with 1 tablespoon of the butter. For the batter: Heat a double boiler over medium heat. Add the butter and chocolate and stir until the chocolate has melted. Take off the heat and let cool slightly. Whisk in the brown sugar and eggs. Fold in the flour, walnuts and salt with a wooden spoon. For the goat cheese mixture: Blend together the goat cheese, sugar and egg in a large bowl using an electric beater on low speed. Pour the brownie mixture into the baking dish, and then evenly disperse spoonfuls of the cheese mixture over the batter. With a knife, score the surface into a pattern. Bake until a test toothpick comes out clean, 40 minutes. Cool the brownies on a rack, and then cut into bars and refrigerate. ","[Cabernet Sauvignon, Merlot, Malbec, Pinotage]" 42959,"The Fort's Whisky BBQ Sauce 2 cups chili sauce 2 cups fresh orange juice 1 cup molasses 1/2 cup honey 1/2 cup whiskey 1/4 cup steak sauce 1/8 cup Worcestershire sauce 1/8 cup brown sugar Instructions: Place all ingredients in a saucepan and bring to a boil. Reduce heat and simmer for 20 to 30 minutes. Use immediately or cool and refrigerate for up to 10 days. ","[Bourbon, Rye, Scotch]" 42960,"Baby Iceberg Salad 1 head iceberg lettuce, very cold 10 cherry tomatoes, halved 4 ounces feta cheese Fresh basil leaves, julienne Vinaigrette dressing, your favorite Instructions: On cutting board, quarter lettuce from base to top, remove and discard lettuce heart. Place lettuce quarters on plates and top with halved cherry tomatoes, crumbled feta and basil. Finish with vinaigrette and serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 42961,"Roasted Winter Squash About 3 pounds butternut squash (preferably 1 large squash) Gray salt Freshly ground black pepper 1/2 cup (1 stick) unsalted butter 2 tablespoons finely chopped fresh sage leaves 2 tablespoons granulated sugar 1/4 cup balsamic vinegar 1/4 cup dark unsulfured molasses 2 teaspoons Toasted Spice Rub, recipe follows 1/4 cup fennel seeds 1 tablespoon coriander seeds 1 tablespoon peppercorns 1 1/2 teaspoons red pepper flakes 1/4 cup (1-ounce) pure California chili powder 2 tablespoons kosher salt 2 tablespoons ground cinnamon Instructions: Preheat the oven to 400 degrees F. Peel the squash with a vegetable peeler. Halve lengthwise, discard the seeds, then cut into 1-inch dice. Place in a large bowl and season with salt and pepper. Heat the butter in a medium skillet over medium-high heat. When the butter ceases to foam and has turned a light brown, pull the pan off the heat and immediately add the sage, sugar, vinegar (stand back so as not to get splattered), molasses and toasted spice rub. Mix well and let simmer over medium-low heat for 1 to 2 minutes to meld the flavors. Pour the vinegar mixture over the squash and toss well, then transfer to a heavy rimmed baking sheet or baking dish large enough to hold the squash in a single layer. Place in the oven and roast, tossing at least once, until very tender and caramelized, about 45 minutes to 1 hour. Set aside until cool enough to handle but still warm, so the liquids are runny. Working in batches, if necessary, transfer the warm squash and all the cooking liquids to a food processor and process until smooth. Use immediately, refrigerate for up to 5 days, or freeze for up to 2 months. Serving suggestions: Serve the puree on its own as a side dish for roast chicken, turkey, or pork; stir into polenta just before the end of cooking; use as a stuffing for ravioli; make into a soup; or use to flavor pastina. Or omit the sage, season with ground cinnamon and freshly grated nutmeg to taste, and use as a substitute for canned pumpkin in your favorite pumpkin pie recipe. Variation for Smoky Butternut Squash: Cook the prepared squash on a baking sheet in a covered grill with soaked chips to give a slightly smoky taste. Substitute in any of the recipes that call for roasted squash. If cooking kabocha, acorn, or other difficult-to-peel squash, cut in half, scoop out the seeds, and rub the insides and cut edges with the vinegar/molasses mixture. Place on a baking sheet, cut sides up, and roast at 400 degrees F until tender. Scoop out and puree. Toasted Spice Rub: Toast the fennel seeds, coriander seeds, and peppercorns in a small, heavy pan over medium heat. When the fennel turns light brown, work quickly. Turn on the exhaust fan, add the red pepper flakes, and toss, toss, toss, always under the fan. Immediately turn the spice mixture out onto a plate to cool. Put mixture into 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. Chef's notes: Toasting freshens spices, releases their oils, and makes them more fragrant, as well as adding a new dimension of flavor. Taste your chili powder before adding and, if spicy and hot, cut back the amount. California chilies are almost sweet, not hot. Yield: about 1 cup ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

Note: The wine pairing suggestions are based on the general flavor profiles of the wines and the dish. Chardonnay is a good match for the rich and creamy texture of the squash puree, while Pinot Grigio offers crisp acidity that will cut through the richness. Sauvignon Blanc has citrus and grass" 42962,"Pink Puffed Rice Cereal Hearts Nonstick cooking spray, for spraying the baking pan and spatula One 1.2-ounce bag freeze-dried strawberries
3 tablespoons unsalted butter
One 10-ounce bag marshmallows
6 cups puffed rice cereal Instructions: Spray a 13-by-9-inch baking pan with nonstick cooking spray. Pulse the freeze-dried strawberries in the bowl of a food processor until very coarsely chopped. If you don't have a food processor, you can do this with a rolling pin using a zip-top bag. Melt the butter in a large pot over medium heat. Quickly stir in the marshmallows and cook until completely melted. Add the chopped strawberries, combine with the mixture and remove from the heat. Stir in the cereal until well-coated and combined. Spray a rubber spatula or wooden spoon with nonstick cooking spray and press the mixture evenly into the prepared pan. Let cool until set. With the assorted heart cookie cutters, cut out different heart shapes. ","[Bubbly Ros, Moscato, Lambrusco, Vinho Verde]" 42963,"Prosciutto Purses 1 medium cantaloupe (about 3 pounds) 1 medium honeydew (about 3 pounds) 1 1/2 pounds thinly sliced prosciutto (about 36 slices) 2 bunches fresh chives, blanch 36 and save remaining for garnish Instructions: Working with 1 melon at a time, cut in 1/2. Gently scrape out seeds and membrane and discard. Using a melon baller, scoop out rounds from flesh and place in large bowl. Discard skin. Keep the prosciutto loosely covered with plastic wrap to prevent them from drying out as you start to assemble 1 purse at a time. Place 1 melon ball in the center of a prosciutto slice, gather all sides to the top and secure with a blanched chive. It may be necessary to overlap a few pieces of prosciutto in order to completely wrap the melon ball. Place finished purse, seam side down onto a baking sheet and keep covered. Repeat with remaining prosciutto and melons. Can make it only up to 2 hours ahead of time because the salt in the prosciutto will break down the melon. Scatter the chives onto a decorative platter. Place prosciutto purses on top and serve. ","[Champagne, Pinot Grigio, Sauvignon Blanc, Riesling]" 42964,"Warm Chickpea Salad with Shallots and Red Wine Vinaigrette 1 large or 2 medium shallots, thinly sliced 3 tablespoons red wine vinegar 1 garlic clove, finely chopped 1/4 teaspoon coarse sea salt or kosher salt, plus more for serving 2 (15-ounce) cans chickpeas, drained 1 large carrot, peeled and coarsely grated 1/2 cup chopped flat-leaf parsley 1/3 cup extra-virgin olive oil Freshly ground black pepper Instructions: In a large bowl, combine the shallots, vinegar, garlic, and 1/4 teaspoon salt. Set aside for 10 minutes to allow the shallots and garlic to mellow. In a medium saucepan over high heat, bring 2 quarts of water to a boil. Add the chickpeas and blanch for 1 to 2 minutes. Drain. Add the carrot, parsley, and oil to the shallot mixture. Toss in the chickpeas and season with salt and pepper, to taste. Serve immediately. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Syrah]" 42965,"Brandade of Fresh Codfish with Crouton and a Tomato-Olive Vinaigrette 1 1/2 pounds fresh boned codfish 1/2 cup extra-virgin olive oil Salt and pepper 1 sprig thyme 1 sprig tarragon 2 shallots, peeled and minced 1 pound boiled cooked potatoes 2 cloves garlic, minced Cayenne pepper 1 French baguette, sliced in 1/2-inch slices Tomato Olive Vinaigrette, recipe follows 3 ounces fresh-squeezed tomato juice 1/2 ounce pitted and chopped black Nicoise olives 1/2 ounce olive oil 2 basil leaves, chiffonade Salt and pepper Balsamic vinegar 1 tomato, peeled, seeded and diced Instructions: Cut the codfish into 1-inch pieces. Drizzle 2 tablespoons of oil over codfish. Season with salt, pepper, thyme, and tarragon. Cover, place in refrigerator, and marinate for 1 hour. Preheat oven to 400 degrees F. Remove herbs from the codfish. Warm a skillet with a little olive oil and add the codfish. Next, add the shallots and cook until tender. Place the cooked codfish in the bowl of a food processor and using short pulses, mix lightly. Add the cooked potatoes and pulse lightly. Add the remaining olive oil and pulse lightly. Adjust the seasoning with salt, pepper, minced garlic, and cayenne pepper. Place the baguette slices on a cookie sheet and brush them with olive oil mixed with a touch of minced garlic. Bake them until light golden brown. Stir all ingredients together. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]

" 42966,"Cream Cheese and Ham Stuffed Peppers 12 mini bell peppers 6 ounces cream cheese, at room temperature 3 ounces thinly sliced deli ham, cut into 1/4-inch pieces 1/2 cup frozen corn, thawed 1/3 cup fresh flat-leaf parsley leaves, roughly chopped Kosher salt and freshly ground black pepper Instructions: Slice the tops off of the peppers and remove the seeds. Place the cream cheese in a medium bowl and use a silicone spatula to smash and stir it until smooth. Fold in the ham, corn, parsley, 1/2 teaspoon salt and a few grinds of black pepper. Stuff each pepper generously with some of the cream cheese filling. Refrigerate in an airtight container for up to 3 days. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 42967,"Morning Waffle Dip 1 slice center-cut bacon or turkey bacon 1/2 cup fat-free liquid egg substitute 2 frozen low-fat waffles 1 slice fat-free American cheese 1/4 cup sugar-free pancake syrup Instructions: Bring a large skillet sprayed with nonstick spray to medium heat on the stove. Add bacon and cook until crispy, about 4 minutes per side. Set aside. To make the egg patty, spray a microwave-safe bowl with nonstick spray. Add egg substitute and microwave for 1 minute. Gently stir, and then microwave for 1 additional minute. Set aside. Toast the waffles, and then place them side-by-side on a plate. Immediately top one waffle with cheese. Transfer the egg patty from the bowl onto the cheese-topped waffle. Break the bacon in half and place over the egg patty. Finish it off with the other waffle. Cut your sandwich in half and serve with syrup for dipping. Dig in, you! ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 42968,"Grilled Chicken Chops with Garlic Puree 2 tablespoons olive oil, divided 2 tablespoons butter, divided 1 small onion, diced 1/4 cup roasted garlic paste 1 potato, finely diced Splash white wine 2 cups chicken stock, plus 2 tablespoons, divided 1/4 cup heavy cream 1 lemon, juiced Salt and freshly cracked black pepper 1 bunch chives 4 (6-ounce) chicken chops (bone-in, skin-on, thickly cut breasts, ask your butcher) Instructions: Preheat the grill to high. Preheat the oven to 350 degrees F. In a saucepan over medium-high heat, add 1 tablespoon olive oil and 1 tablespoon butter. Add the onions and cook for 1 to 2 minutes until fragrant. Add the roasted garlic paste and potato. Mix well. Cook for 2 minutes, then add a splash of white wine and 2 cups chicken stock. Bring to a simmer. Cook until potato is tender, about 8 to 10 minutes. Once tender, add the cream and lemon juice. Season the mixture with salt and pepper, to taste. Remove from the heat and allow to cool slightly. Once cooled add the mixture to a blender. Add a bunch of chives, remaining 1 tablespoon butter, and 2 tablespoons chicken stock. Pulse until pureed and smooth. Season the chicken chops with salt and pepper, to taste, and drizzle with the remaining olive oil. Put the chops on the hot grill and cook for 4 to 5 minutes on each side. Transfer the chops from the grill to sheet pan and bake in the oven for 6 to 8 minutes. Remove the pan from the oven and arrange the chops on a serving platter. Serve with roasted garlic and chive puree. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 42969,"Spaghetti with Cilantro Sauce 12 ounces linguine 1 cup packed cilantro leaves and slender stems 1 cup packed cilantro leaves and slender stems
2/3 chicken stock 3 tablespoons extra virgin olive oil 1/2 cup shallots or onions, minced 2 teaspoons garlic, minced 1 pound tomatoes, peeled, seeded, diced and drained Kosher salt to taste Instructions: In a large saucepan of salted boiling water add spaghetti and cook until al dente. Heat the oil in a large saucepan over medium-high heat. Add the onions and garlic and cook stirring occasionally for 3 to 5 minutes or until the onion is soft. Add the tomatoes, cilantro, broth and salt and simmer 2 minutes. Drain pasta, add to saucepan and cook tossing until combined well. Transfer to a warm serving platter and serve hot. ","[Vermentino, Sauvignon Blanc, Grner Veltliner, Albari?o]" 42970,"Chicken Flautas 1 Hass avocado, halved and pitted 1/2 cup sour cream 2 limes (1 halved, 1 cut into wedges) Kosher salt 6 radishes, thinly sliced 3 cups shredded rotisserie chicken 1 1/2 cups fresh salsa Vegetable oil, for frying 16 corn tortillas 2 tablespoons roughly chopped fresh cilantro Instructions: Scoop the avocado flesh into a blender. Add the sour cream and the juice of 1/2 lime and pulse until smooth. Season with salt. Squeeze the remaining 1/2 lime over the radishes in a small bowl and sprinkle with 1/4 teaspoon salt. Toss the chicken with 3/4 cup salsa in a medium bowl. Heat 3/4 inch of vegetable oil in a Dutch oven or large skillet over medium-high heat until a deep-fry thermometer registers 375 degrees F. Meanwhile, wrap the tortillas in paper towels and microwave until soft, about 45 seconds. Spoon the chicken mixture down the middle of the tortillas. Fold in the ends and roll up like a burrito; secure with toothpicks. Working in batches, fry the flautas in the oil, turning as needed, until golden brown, 2 to 3 minutes. Remove with tongs; drain on paper towels and remove the toothpicks. Serve with the avocado cream, radishes, cilantro, lime wedges and the remaining 3/4 cup salsa. ","[Chardonnay, Sauvignon Blanc, Vermentino, Tempranillo]" 42971,"Grilled Potatoes Nonstick cooking spray, for the grill grates 3 to 4 large russet potatoes, cut lengthwise into 1/4- to 1/2-inch oval slices Kosher salt and freshly ground black pepper
Garlic Oil, recipe follows 4 cloves garlic 3/4 teaspoon kosher salt
1 cup extra-virgin olive oil
2 tablespoons finely diced fresh chives 2 tablespoon chopped fresh parsley
Juice of 1/2 lemon
Instructions: Heat grill to medium heat and oil the grates with cooking spray. Add the sliced potatoes to a rimmed tray or baking dish. Sprinkle with salt and pepper on both sides. Pour 1/2 cup Garlic Oil over the potatoes and toss gently to coat. Add the potatoes to the hot grill, then brush with the remaining oil mixture. Grill, flipping the potatoes once, until golden brown, about 5 minutes per side. Mash together the garlic and 1/2 teaspoon salt with a knife or bench scraper on a cutting board until it is a paste. Add the garlic to a small saucepan with the oil, chives, parsley, lemon juice and remaining 1/4 teaspoon salt. Cook over medium-low heat until the ingredients have combined, 3 to 4 minutes. Use as a marinade for potatoes, brush on rolls before toasting or brush on proteins for extra flavor. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 42972,"Ginger-Peach Glazed Ham 2 1/2 cups kosher salt 2 1/2 cups packed light brown sugar 2 tablespoons juniper berries, crushed 2 tablespoons black peppercorns, crushed 1 (2-inch) piece ginger, peeled and thinly sliced
4 bay leaves 1 (8-to-10-pound) skin-on, bone-in fresh ham, shank end (keep cold) 1 cup peach preserves 1 cup packed light brown sugar 1/2 cup dijon mustard 3 tablespoons raspberry vinegar 2 tablespoons ground ginger Kosher salt and freshly ground pepper
Kosher salt and freshly ground pepper Instructions: Prepare the ham: Combine 3 gallons hot water, the salt, brown sugar, juniper berries, peppercorns, ginger and bay leaves in a large nonreactive container or pot and stir until the salt and sugar dissolve. Let the brine cool. Meanwhile, stand the ham, cut-side down, on a cutting board and score the skin with a sharp knife in a crosshatch pattern. Place the ham in the brine, cover and refrigerate at least 24 hours or up to 2 days.
Preheat the oven to 450 degrees F. Remove the ham from the brine and dry completely. Strain the brine, reserving the spices. Press some of the juniper berries and peppercorns onto the flat cut side of the ham. Scatter the bay leaves in a large roasting pan and place a rack in the pan. Stand the ham, cut-side down, on the rack and roast 1 hour. Reduce the oven temperature to 325 and roast 2 more hours.
Make the glaze: Whisk the peach preserves, brown sugar, mustard, vinegar, ginger, and salt and pepper to taste in a bowl. Brush the ham with half of the glaze; continue roasting until deep golden, about 1 more hour. Brush the ham with the remaining glaze, turn it on its side and roast until a thermometer inserted into the center registers 155 and the skin is crisp, 30 to 45 more minutes. Transfer to a cutting board, tent with foil and let rest 20 minutes before carving. Skim the fat from the roasting pan juices and discard the bay leaves. Stir to make a sauce. Carve the ham and serve with the sauce.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 42973,"Mac and Cheese 1 pound elbow macaroni 2 tablespoons unsalted butter 1 pound sharp Cheddar cheese Salt and freshly ground black pepper 2 cups milk 2 cups heavy cream Instructions: Preheat oven to 350 degrees F. Bring a large pot of water to a boil, add salt and macaroni and cook for 4 to 5 minutes (until the macaroni is half cooked). Butter a 3-quart baking dish, add 1/3 of the cooked macaroni and then layer with cheese, salt, and pepper; repeat this until the elbows have all transferred. Pour the milk and heavy cream over the macaroni. Cover the macaroni and cheese with tinfoil and bake for 1 hour and 15 minutes. Remove the foil and bake for an additional 10 minutes or until the macaroni is brown and bubbling on top. ","[Chardonnay, Sauvignon Blanc, Riesling, Chenin Blanc]" 42974,"Roasted Bread and Tomato Salad 1 pint grape tomatoes 3 tablespoons olive oil, plus more, for drizzling 3 cloves garlic, smashed 3 sprigs fresh oregano Kosher salt 2 cups cubed Italian bread Instructions: Preheat the oven to 400 degrees F. Put the tomatoes, oil, garlic and oregano in a 10-inch pie plate and toss to combine. Season with salt. Roast for 10 minutes. Stir in the bread cubes and roast, stirring halfway through, until the tomatoes are juicy, about 10 minutes more. Drizzle with olive oil and serve warm. ","[Chardonnay, Vermentino, Sauvignon Blanc, Pinot Grigio]" 42975,"Mushroom Skulls 24 white mushrooms with stems, 12 large and 12 medium 1/2 cup balsamic vinegar
Instructions: Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper. Using a melon baller, scoop out 2 cavities in each mushroom cap for the skull's eye sockets. Use a paring knife to cut a triangle for the nose area and to cut away lines in the stem for teeth. Place each mushroom upside-down (cap-side down) on the prepared baking sheet. Bake 15 minutes for the medium mushrooms and 20 minutes for the large. Transfer to a paper towel-lined plate. Allow to sit and come to room temperature (the mushrooms will expel a lot of water at this point; use the paper towel to absorb the moisture). Heat the balsamic vinegar in a small pot over medium-high heat until reduced by half. Cool to room temperature and drizzle over top of the mushroom skulls before serving. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 42976,"Chocolate Crepes 1 cup/250 ml milk 1 1/2 ounces/40 g 70-percent dark chocolate 1 tablespoon butter 2 eggs 1/4 cup/55 g sugar 1 teaspoon vanilla extract 1 cup/125 g flour 8 ounces/225 g 70-percent dark chocolate, finely chopped 1 cup/250 ml 35-percent whipping cream Banana, sliced, for serving Strawberries, sliced, for serving Sweetened cinnamon-flecked whipped cream, for serving Instructions: For the crepes: Put the milk, chocolate and butter in a saucepan and heat to melt. Beat the eggs with the sugar in a bowl. Add the vanilla, then the flour. Beat in the chocolate mixture. Strain into a jug and let sit for 30 minutes. Add more milk or water if necessary to give the consistency of thin cream. Fry the crepes in a nonstick pan. If you do not have a nonstick pan use a bit of oil. For the chocolate sauce: Put the chocolate and cream together in a saucepan and heat, gently, until the chocolate has melted and the mixture is very smooth. Thin, as needed with more cream. Serve hot.
To serve: Fill the crepes with sliced banana or strawberries and sweetened cinnamon-flecked whipped cream. They look best folded over into a triangle. Drizzle chocolate sauce over top. ","[Riesling, Pinot Grigio, Moscato, Sparkling wine]" 42977,"Sun-dried Tomato and Peas on Endive Spears 1 pound frozen peas, thawed 8 ounces sun-dried tomatoes, drained (about 3/4 cup) 2 cloves garlic, chopped 1/4 cup extra-virgin olive oil 1 teaspoon kosher salt 1 teaspoon freshly ground black pepper 4 heads endive, ends trimmed and leaves separated Instructions: Combine the peas, sun-dried tomatoes, and garlic in a food processor. Pulse the machine until the peas and tomatoes are finely chopped. Add the olive oil and pulse until the olive oil is incorporated and the mixture is minced but not yet pureed. Transfer to a small bowl and stir in the salt and pepper. Serve as a dip with the endive spears alongside. ","[Chardonnay, Vermentino, Sauvignon Blanc, Grner Veltliner]" 42978,"Creamy Pecan Pralines 1 cup light brown sugar 1/2 cup granulated sugar 1/2 cup heavy cream 4 tablespoons unsalted butter 2 tablespoons water 1/4 teaspoon salt 1 1/2 cups chopped pecans Instructions: Mix light brown sugar, granulated sugar, heavy cream, butter, water and salt in a heavy-bottomed saucepan. Cook over low heat, stirring constantly with a wooden spoon, until sugar dissolves. Stir in pecans and cook over medium heat until mixture reaches the soft ball stage, 238 to 240 degrees F on a candy thermometer. If you spoon a drop of boiling syrup into a cup of ice water, it will form a soft ball that flattens easily between your fingers. Remove pan from heat and stir rapidly until mixture thickens. Drop pralines by the spoonfuls, 1-inch apart onto parchment paper-lined baking sheets. Let cool completely until firm. Store in an airtight container. ","[Chardonnay, Riesling, Moscato, Port]" 42979,"Buttermilk Fried Chicken 12 ounces buttermilk 1 tablespoons fresh thyme 1 tablespoons fresh rosemary 1 tablespoons flat leaf parsley 1 teaspoon cayenne pepper Salt and pepper, to taste All purpose flour, for dressing Lard, for frying Instructions: In a shallow bowl or baking dish mix together buttermilk, thyme, rosemary, flat leaf parsley, cayenne and salt and pepper. Add chicken and marinate in the refrigerator for 4 to 6 hours. Dredge marinated chicken in flour. Add lard to a heavy skillet, cook chicken over medium heat until golden brown, finish on a baking sheet in preheated 350 degree oven.; ","[Chardonnay, Sauvignon Blanc, Riesling, GSM]" 42980,"Eggs Benedictwich 3 large egg yolks 1 tablespoon fresh lemon juice, plus more for seasoning 1 teaspoon dijon mustard 1 tablespoon hot sauce (such as Tabasco) 1 1/2 sticks (12 tablespoons) salted butter, melted and kept warm Kosher salt For the sandwiches: 2 tablespoons unsalted butter 4 thick slices ham (about 1 pound), cut to fit the English muffins 4 large eggs Kosher salt and freshly ground pepper 2 cups baby spinach 2 tablespoons fresh lemon juice 8 large English muffins, split, lightly toasted and buttered Instructions: Make the easy \hollandaze: Place the egg yolks, lemon juice, mustard and hot sauce in a blender and blend until just combined, about 1 minute. While the blender is still running, slowly stream in the melted butter through the top hole until the sauce thickens, about 15 seconds. Adjust the seasoning with more lemon juice and some salt. Cover and keep warm (you can also transfer to a Thermos). Make the sandwiches: Heat a large nonstick skillet over medium heat; add 1 tablespoon butter and let melt. Fry the ham until slightly charred, 2 to 4 minutes per side. Wipe the skillet clean and add the remaining 1 tablespoon butter. When the butter is melted, fry the eggs over-easy, 1 1/2 to 2 minutes per side; season with salt and pepper. Toss the baby spinach, lemon juice, and salt and pepper to taste in a small bowl. Pile some of the dressed spinach on the bottom of each English muffin. Top with a piece of ham, then slide 1 fried egg on top of each. Ladle some of the hollandaze sauce on top, close the muffins and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 42981,"Sea Urchin Bruschetta 1 pound sea urchin roe (only the tan or orange roe of the sea urchin is usable; your fishmonger should be able to sell you only what you need) 3 tablespoons minced scallions, white part only 1 teaspoon minced fresh cilantro leaves 3 tablespoons extra-virgin olive oil 1 lemon, zest grated and juiced Salt and freshly ground black pepper 1/2 loaf French bread, cut into 1/2-inch thick slices and lightly toasted Instructions: Combine sea urchin, scallions, cilantro, olive oil, lemon zest and juice, and salt and pepper and spoon onto toasted bread slices. Serve immediately to avoid having the urchin break down from the citric acid. (In other words, you should prepare no sooner than 30 minutes before serving.) ","[Chardonnay, Sauvignon Blanc, Grner Veltliner, Albari?o]" 42982,"Walnut Oatmeal Cake with Coconut 1 cup rolled oats (not instant) 1 1/4 cups boiling water 8 tablespoons (1 stick) unsalted butter, softened at room temperature 1/2 cup sugar 1 cup light brown sugar, packed 2 eggs 1 teaspoon pure vanilla extract 1 1/2 cups flour 1 teaspoon baking soda 1 teaspoon cinnamon 1/4 teaspoon nutmeg 1/2 teaspoon salt Topping, recipe follows 10 tablespoons cold unsalted butter, cut into pieces 2/3 cup light brown sugar, packed 1/4 cup heavy cream 2/3 cup chopped walnuts or pecans 1 cup packed shredded or flaked sweetened coconut Instructions: Place the oats in a medium bowl. Add the boiling water, mix, and let stand 20 minutes. Preheat the oven to 350 degrees F. Lightly butter a 9-inch cake pan, round or square. In a mixer fitted with a paddle attachment (or using a hand mixer), cream the butter until smooth. Add both sugars and mix until smooth and fluffy. Add the eggs and vanilla and mix just until combined. Add the rolled oats and mix just until combined. In another bowl, mix the flour, baking soda, cinnamon, nutmeg, and salt. Working in 3 batches, add the dry ingredients to the butter-oat mixture, mixing until just combined after each addition. Pour into the prepared pan. Bake until a tester inserted into the center of the cake comes out dry and almost clean (a few crumbs are okay), 40 to 50 minutes. When the cake comes out of the oven, preheat the broiler to high. Spread the coconut topping evenly over the cake and broil until golden brown, about 2 minutes, watching carefully to make sure it does not burn. Let cool at least 10 minutes before serving. In a medium bowl, mix the butter, sugar, and cream. Add the nuts and coconut and mix just until combined. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 42983,"Smoked Salmon and King Crab Roulade 1/4 pound king crab meat 1/4 cup diced mixed red green and yellow bell pepper 1 tablespoon finely diced Bermuda onion 1 teaspoon chopped fresh cilantro 1 teaspoon lemon juice 1/4 cup mayonnaise 1 teaspoon chili powder Salt and pepper 10 slices smoked salmon 1 ounce cream cheese, softened Dilled Yogurt Sauce, recipe follows Caper Tomato Relish, recipe follows 8 ounces plain yogurt 2 tablespoons chopped fresh dill 1 teaspoon lemon juice 2 tablespoons finely chopped peeled and seeded cucumber 1/3 cup sour cream Salt and pepper 1 tomato, peeled, seeded and chopped in small dice 2 tablespoons chopped capers 1 teaspoon chopped parsley 1 teaspoon white wine vinegar 1 tablespoon chopped Bermuda onion Salt and pepper Instructions: Squeeze excess water out of the crabmeat and place in a bowl. Mix in the peppers, onions, cilantro, lemon juice, and mayonnaise. Season the mixture with chili powder, salt, and pepper, to taste. Lay the smoked salmon slices on top of a sheet of plastic wrap to form a 4 by 12-inch rectangle. Spread a thin layer of cream cheese over the salmon. Place the crabmeat mixture down the center of the rectangle in a long tube shape. Roll the salmon into a cylinder using the plastic wrap on the outside. Twist the plastic wrap at both ends of the cylinder to ensure that the salmon roulade is tight and compact. Tie both ends. Refrigerate the roulade for at least 2 hours before slicing. Slice into rounds and serve with Dilled Yogurt Sauce and Caper Tomato Relish. Mix all ingredients in a stainless steel bowl, season, to taste, and refrigerate. In a mixing bowl, combine all ingredients gently by hand. Season, to taste, with salt and pepper. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 42984,"Aromatic Lamb Meatballs 1 pound ground lamb 1/4 cup finely chopped scallions 1/2 teaspoon ground cinnamon 1 teaspoon ground cumin 1 teaspoon ground allspice 1 teaspoon salt 3 tablespoons semolina 1 egg Vegetable oil, for frying Instructions: Put the lamb into a bowl and add the scallions. Sprinkle over the spices, salt, and semolina, and then beat the egg adding to the bowl. Work everything together thoroughly with your hands, and then cover with plastic wrap and leave in the refrigerator for half an hour. Line a baking sheet with plastic wrap and scoop out a scant teaspoon of the mixture. Roll in your hands to form the meatball and place on the lined baking sheet. Have a bowl of cold water beside you to dampen your hands with; this helps them not get too sticky for rolling the meatballs. When you are ready to cook them, heat about 1/2-inch of oil in a frying pan. Line another baking sheet with kitchen towel, and when the oil is hot, fry the meatballs in batches without overcrowding the pan. Cook them for about a minute a side, or until golden brown all over. ","[Rhone Blends, Shiraz, Tempranillo, Garnacha]" 42985,"I Can't Believe It's Not Potato Salad! 1 large head cauliflower, chopped 1 1/2 cups fat-free mayonnaise 1/2 cup fat-free sour cream 3 tablespoons creamy Dijon mustard (recommended: Best Foods/Hellmann's Dijonnaise) 1/2 envelope dry ranch dressing/dip mix 2 tablespoons fat-free non-dairy liquid creamer Salt 1 cup diced red onion 2 celery stalks, diced 6 hard-boiled egg whites, chilled and chopped 3 tablespoons seasoned rice vinegar 1/4 cup chopped chives 2 tablespoons chopped fresh dill 2 tablespoons chopped fresh parsley, plus more, for serving, optional Paprika, for serving, optional Instructions: Place cauliflower in a large microwave-safe bowl, and pour 1/3 cup water over it. Cover and microwave until soft, 6 to 8 minutes. Once the bowl is cool enough to handle, drain any excess water, if needed. Put 2 cups cauliflower in a blender or food processor and set the rest aside. Add the mayonnaise, sour cream, Dijon mustard, ranch dressing or dip mix, non-dairy creamer, and 1/4 teaspoon salt. Puree or pulse until blended. Don't worry if the puree isn't completely smooth. Set aside. To the bowl with the remaining chopped cauliflower, add the onion, celery, egg whites, chives, dill, 2 tablespoons parsley, and rice vinegar. Add the pureed mixture and lightly stir to coat. Chill for several hours before serving. Garnish with paprika and additional parsley, if using. Mmmmm! ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 42986,"Red Velvet-Blueberry Ice Cream Pie 4 store-bought red velvet cupcakes 1 1/2 pints vanilla ice cream 1 1/2 pints blueberry sorbet 2 cups cold heavy cream 2 tablespoons confectioners' sugar Instructions: Scrape off and discard the frosting from the cupcakes; crumble the cupcakes into crumbs. Press all but 1/4 cup crumbs into the bottom and up the sides of a 9-inch deep-dish pie plate. Freeze 30 minutes. Meanwhile, let the ice cream and sorbet soften at room temperature, about 15 minutes. Spread the ice cream evenly over the crust using an offset spatula or rubber spatula; spread the sorbet on top. (Return the pie to the freezer between layers if the ice cream gets too soft.) Freeze while you make the whipped cream. Beat the heavy cream and confectioners' sugar in a large bowl with a mixer on medium-high speed until soft peaks form, about 3 minutes. Top the pie with the whipped cream and sprinkle the reserved cupcake crumbs around the edge. Freeze until firm, at least 4 hours or overnight. ","[Cabernet Sauvignon, Merlot, Pinotage, Zinfandel]" 42987,"Pump Fake Potato 1 medium to large Russet potato 1 1/2 tablespoons pickling salt 1/2 tablespoon ground oregano 1/2 tablespoon garlic powder 2 teaspoons minced garlic 1 teaspoon liquid smoke Pinch black pepper 1 1/2 teaspoon white pepper 2 cups water 1 large, 1-inch slice sweet onion, cut from the middle 1 tablespoon salted butter Instructions: Penetrate potato on the top and through the sides...do not penetrate the bottom. Mix ingredients together and stir in 2 cups of water. Place potato in brine and freeze individually overnight. Preheat charcoal grill. Run water over potatoes in bag just enough to remove from ice. Slice 1-inch slice from middle of onion. Place onion in foil with the potato on top of onion. Top with heavy tablespoon of butter. Wrap foil and place on coals until done. Leave on coals for about 30 minutes or until determined texture. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 42988,"Corn and Potato Chowder 1 tablespoon butter 1/4 pound bacon, diced 1 cup chopped onion 3/4 cup chopped green pepper Kosher salt and black pepper 1 tablespoon minced garlic 2 tablespoons flour 4 cups chicken broth or stock 4 cups peeled, finely diced all-purpose potato 1 1/2 cups shredded carrot 2 cups fresh or frozen corn kernels 1 cup half-and-half 1/2 teaspoon dried thyme Pinch of cayenne pepper 2 tablespoons chopped fresh Italian parsley Instructions: Sling the butter into a soup kettle and melt over medium-high heat. Add the bacon and cook till crisp. Scoop out the bacon and drain on paper towels. Save for later--don't nibble too much. Pour off all but 1/4 cup of fat from the pot. Toss in the onions and peppers, seasoning them with a pinch of salt and pepper. Cook till soft and then throw in the garlic, cooking it all for 1 minute more. Sprinkle on the flour and mix into the veggies. Dump in the broth and potatoes. Cover the pot and bring to a boil; then lower the heat and simmer for 10 to 12 minutes, or till the potatoes are tender. Add the shredded carrots and corn. Cover and simmer everything 5 to 6 minutes longer to blend the flavors. Stir in the half-and-half. Season with the thyme, cayenne, some more salt, and lots of freshly ground black pepper to taste. Sprinkle with parsley and the bacon bits you've been saving. Give it one last stir, and ladle it up piping hot. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 42989,"Ragout of Beef with Red Wine 1/4 cup flour 1/2 teaspoon salt, plus more for seasoning 1/2 teaspoon black pepper, plus more for seasoning 1 pound round or chuck steak, cubed 1/4 cup vegetable oil 1 large onion, thinly sliced 1 large celery rib, thinly sliced 2 carrots, very thinly sliced 1 large clove garlic, minced 1 teaspoon dried oregano 1 (16-ounce) can stewed tomatoes, with their juices 1 cup red wine Parsley, chopped (optional) Instructions: In a pie plate, combine flour, salt, and black pepper. Lightly coat both sides of the meat with the seasoned flour: shake off any excess. Reserve the remaining seasoned flour to use in the gravy later. Heat 2 tablespoons of the oil in a large skillet. Add the meat and cook over high heat, turning once, for 1 to 2 minutes per side, until browned. Remove with tongs or a fork to a plate, (Depending upon the skillet size, this may need to be done in 2 batches. Do not crowd pan, or the meat will not brown.) Add the remaining 2 tablespoons of oil to the drippings in the pan along with the onion, celery, and carrots. Cook over medium-high heat, stirring, for 2 minutes, until lightly browned. Reduce the heat to low, cover the skillet, and cook for about 10 minutes, until the vegetables are almost tender. Add the garlic and sprinkle the reserved seasoned flour over vegetables. Cook, stirring 1 minute. Add oregano, tomatoes with their juices, and the wine. Return the meat and any accumulated juices to the pan. Bring to a simmer, cover, and cook over low heat for 20 minutes, or until the meat and vegetables are tender. Season with additional salt and pepper to taste. And stir in optional parsley if you desire. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Syrah]" 42990,"Toasted Marshmallow Ice Cream Cake 3/4 cup graham cracker crumbs (from about 6 crackers) 3/4 cup pecans, finely ground 2 tablespoons sugar 3 tablespoons unsalted butter, melted 1/4 cup store-bought chocolate syrup 2 quarts vanilla ice cream, slightly softened 2 cups mini marshmallows Instructions: Stir the graham cracker crumbs, pecans, sugar and butter in a bowl until combined. Press the crumb mixture into the bottom of a 9-inch springform pan. Drizzle with the chocolate syrup and freeze until firm, about 15 minutes. Spread the vanilla ice cream over the chocolate-drizzled crust in a smooth, even layer, packing the ice cream into the pan. Freeze until firm, about 2 hours. Remove the cake from the freezer and top with the marshmallows. Toast the topping with a kitchen torch or broil about 4 inches away from the heat until the marshmallows are puffed and evenly browned, rotating the pan as needed. Return the cake to the freezer for 15 minutes. Run a knife around the edge of the cake before removing the side of the pan. Serve immediately or freeze for up to 2 days. ","[Chardonnay, Riesling, Moscato, Sparkling wine]" 42991,"Golden Dumpling Coffee Cake 2 packages yeast 1 cup warm whole milk 1 teaspoon sugar plus 1 cup sugar 1 pound sweet butter, plus more melted 4 eggs 1 teaspoon salt 5 1/2 to 6 cups flour Cinnamon sugar Ground nuts 4 squares bitter chocolate 3/4 cup sugar pre-made golden dumpling coffee cake dough 1 egg beaten, for egg wash Instructions: Dissolve the yeast in the milk and 1 teaspoon sugar, mixing well. While the yeast is proofing (about 10 or 15 minutes) cream together the butter and 1 cup of sugar. Then add 4 eggs, one at a time, and beat well. Add yeast mixture and mix well on low speed until incorporated. Then add salt and 5 1/2 to 6 cups of flour and mix well. If the day were damp you probably would need 6 cups of flour. Refrigerate at least 4 hours. Roll out the dough. Take a shot glass and punch out circles and make little balls with the dough. Dip the balls in melted butter and roll in cinnamon sugar and ground nuts. Put around greased small tube pan. Layer the balls alternately each row, one on top of the other. Let rise until double, about 45 minutes to 1 hour. Bake in a preheated 375 degree oven for 15 minutes then lower oven to 350 and bake for another 1 hour 20 minutes or until golden brown. Turn out immediately onto large plate and hold for few seconds so that all of the dough will come out.; Melt the chocolate on top of stove with sugar. Can be somewhat of a grainy consistency. Roll out 1/4 of the dough pretty thin, then put the chocolate mixture starting at wide end and 1/2-inch away from sides and 2 inches away from bottom. Roll up like a jelly roll and put on parchment lined cookie sheets. Use the beaten egg wash on top. Bake in a preheated 375 degree oven for 20 to 25 minutes. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 42992,"Broccoli and Tomato Stew Kosher salt 1 head broccoli, head cut into bite size florets, stems peeled and cut into 1/4-inch thick \coins
2 teaspoons coriander seeds Extra-virgin olive oil 1 medium onion, cut into 1/4-inch dice Pinch crushed red pepper 1 clove garlic, smashed and finely chopped 1/2-inch piece ginger, peeled and grated on a zester 1 (28-ounce) can San Marzano tomatoes, passed through a food mill Instructions: Bring a large pot of well salted water to a boil. Set up a bowl of well salted ice water. Toss the broccoli florets into the boiling water. Let the water come back to a boil and cook for 2 minutes. Immediately plunge the broccoli into the salted ice water and let it cool. Remove the cold broccoli from the ice water and reserve with the stem \coins. In a small dry saute pan toast the coriander seeds until they become very aromatic, 3 to 4 minutes. Pulse the coriander seeds in a spice grinder to a fine powder. Reserve. Coat a large saute pan with olive oil and add the onions. Season with salt and a pinch of crushed red pepper. Bring the pan to a medium-high heat and cook the onions until they are soft and aromatic, 7 to 8 minutes. Add the garlic, ginger, and ground coriander seed and cook for 2 to 3 more minutes. Add the tomatoes and season with salt. Bring the mix to a boil and reduce to a simmer. Simmer the mix over medium heat for about 10 minutes. Toss in the broccoli florets and the stem \coins. Cook until the tomatoes really cling to the broccoli, 10 to 12 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 42993,"Lemon Thyme Bars Butter, for greasing dish Flour, for dusting dish 1 stick (4 ounces) unsalted butter, at room temperature 1 cup all-purpose flour 2 tablespoons chopped fresh thyme leaves 1/2 teaspoon fine sea salt 1/2 cup powdered sugar 2 tablespoons fresh lemon juice 1/2 teaspoon pure vanilla extract 2 tablespoons fresh lemon juice 1/2 cup powdered sugar Instructions: Place an oven rack in the center of the oven. Preheat the oven to 325 degrees F. Butter and flour an 8 by 8-inch glass baking dish. For the bars: In a small bowl combine flour, thyme and salt. Set aside. Using a stand mixer fitted with the paddle attachment, beat together 1 stick of butter and powdered sugar on high speed until light and fluffy, about 30 seconds. Beat in the lemon juice and vanilla. Reduce the speed to low and gradually add the flour mixture. Using damp fingers, press the dough into the prepared pan. Bake for 30 minutes until golden. Cool for 30 minutes. For the glaze: In a medium bowl, whisk the lemon juice and powdered sugar together until smooth. Spoon the glaze over the cooled crust. Allow the glaze to harden, at room temperature, for at least 1 hour. Using a metal spatula, remove the crust from the pan. Cut into 1 1/2-inch square bars and arrange on a serving platter or store airtight in a plastic container at room temperature. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 42994,"Everything Bagel Seasoning Mix 1/4 cup sesame seeds 1/4 cup poppy seeds
3 tablespoons dried onion flakes 3 tablespoons dried garlic flakes 2 tablespoons coarse sea salt
Instructions: Toss the sesame seeds, poppy seeds, dried onion flakes, dried garlic flakes and salt together in a small bowl. Store in an airtight container for up to 1 month. ","[Chardonnay, Riesling, Gewrztraminer]" 42995,"Strawberry-Pink Grapefruit Rose Sangria 1 grapefruit, halved 1 cup halved ripe strawberries 1 lime, thinly sliced 1 small orange, halved and thinly sliced 1 bottle rose wine, chilled 1 cup pink grapefruit juice 1 cup chilled pink grapefruit vodka 1/2 cup simple syrup, more if desired Ice Instructions: Place the grapefruit cut-side down and thinly slice. While holding the slices together, turn and cut them in half. Combine the grapefruit, strawberries, lime and orange in a pitcher. Then add the rose, grapefruit juice, vodka and simple syrup. Cover and refrigerate for at least 1 hour and up to 8 hours. Serve in goblets over ice. ","[Ros, Sauvignon Blanc, Moscato, Cava]" 42996,"Crushed Avocado with Lime Sorbet and Rice Crisp 1 cup brown sugar 32 ounces water 8 ounces sugar 16 ounces lime juice 3 limes, zest 3 egg whites 4 ounces rice 8 ounces water 4 avocados Sea salt Candied lime zest Instructions: Preheat oven to 150 degrees F. In a small pot melt the brown sugar and cook until sugar caramelizes and set aside. To make the lime sorbet, combine the water and sugar in a pot and cook until all of the sugar is melted. Cool the syrup and add the lime juice and zest. In a separate bowl whisk the egg whites until light and frothy. Combine the lime syrup and egg whites and freeze in and ice cream machine. Once the sorbet comes out of the machine, fill 4-inch rings half way with the sorbet and place in the freezer. To make the rice crisp, combine the rice and water in a pot and cook until all of the water has evaporated. Spread onto a nonstick baking sheet or parchment paper and bake in the oven until dry and brittle. Preheat a fryer to 360 degrees F. Break the rice into pieces and fry for a few seconds. Season with salt. Peel and crush the avocados using a fork and set aside. To serve, remove the lime sorbet from the freezer and sprinkle with sea salt. Fill the remaining half of the ring with the crushed avocado. Flip the rings onto a plate, drizzle caramelized sugar, and garnish with candied zest. Add the crispy rice as a decoration. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gruner Veltliner]

" 42997,"Stewed Apples 3 tablespoons butter 1/2 butternut squash, peeled, seeds removed and cut into 1-inch chunks Kosher salt and freshly ground black pepper 3 Granny Smith apples, peeled, cored and chopped into 1-inch chunks 1 cup water 1/4 cup brown sugar 1/2 teaspoon ground cinnamon Instructions: Heat the butter in a large heavy saute pan over medium-high heat. Add the butternut squash and season with salt and pepper, to taste. Cook until the squash is beginning to caramelize, about 6 to 8 minutes. Add the apples and continue to brown, another 5 minutes. Stir in 1 cup of water and the sugar. Cover, then reduce the heat to medium-low and cook until tender, about 15 minutes. Add the cinnamon and cook until the squash and apples are coated in a deep golden brown glaze, about 5 minutes more. Transfer the stew to a serving bowl and serve. ","[Chardonnay, Riesling, Gewrztraminer, Moscato]" 42998,"Gee, Your Beet Smells Terrific 3 medium-size beets, tops trimmed 2 teaspoons olive oil 1 teaspoon balsamic vinegar 1 teaspoon freshly squeezed orange juice 1/4 teaspoon freshly ground black pepper 2 teaspoons fresh tarragon (optional), stems discarded before measuring, chopped finely 1 ounce strong goat cheese, diced into 1/8-inch cubes 1/4 cup toasted hazelnuts or walnuts 2 Belgian endives, separated and washed (If you can not find endives, replace with the very inside section of a head of romaine lettuce or good old reliable flaky butter crackers) Instructions: Bake whole, unskinned beets for 1 1/2 to 2 hours at 425 degrees F (longer if they are more than 3 inches in diameter). To avoid a messy oven, place a sheet of aluminum foil on the rack below to catch the natural juice drippings. Remove from oven and allow to cool. Peel off and discard skin. Then slice and dice beets finely. Combine oil, vinegar, orange juice, pepper, and tarragon in a bowl. Add beets, cheese, and nuts and toss gently. To serve, spoon a tablespoon of beet salad onto each endive leaf. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 42999,"Roasted Red Pepper Polenta 3 red bell peppers 1 teaspoon kosher salt
2 cups stone-ground cornmeal
1 cup freshly grated Pecorino Romano
2 tablespoons unsalted butter
Instructions: To fire-roast the red peppers, place them over a high flame on a stove-top burner and roast, turning occasionally, until the skins turn black on all sides. Place the peppers in a medium bowl, cover with plastic wrap and allow to steam for 10 minutes. Peel away the blackened skins from the peppers. Cut away the stems and then seed, core and coarsely chop the peppers. Place them in a food processor and puree until smooth; reserve to the side. In a heavy-bottom medium pot, bring 8 cups water, thesalt and the roasted red pepper puree to a boil. Add the stone-ground cornmeal in a gentle stream, whisking or stirring vigorously in the same direction as you pour it in. Reduce the heat to medium-low and simmer, stirring continuously for 2 to 3 minutes. Cook the polenta for 35 to 40 minutes, stirring every few minutes and scraping the bottom of the pan to prevent it from sticking. When the polenta is thick, glossy and pulling away from the side of the pan, add the Pecorino Romano and butter, stirring quickly to incorporate. Pour the polenta into a medium serving dish and serve immediately. ","[Barolo, Barbaresco, Chianti, Tempranillo]" 43000,"Lemon Ginger Basmati Rice 3 cups basmati rice 1 teaspoon kosher salt 1 tablespoon unsalted butter 1/4 teaspoon grated fresh ginger 1/4 teaspoon lemon zest 1/4 cup chopped fresh cilantro, for garnish Instructions: Place the rice in a large pot and rinse under cold running water until the water runs clear. Drain well and add 4 1/2 cups water to the pot. Sprinkle with the salt and add the butter, ginger and lemon zest. Bring to a boil, then reduce heat to a simmer. Cover and cook 15 minutes without removing the lid. Remove the lid and fluff the rice with a fork. Cover again and keep warm until ready to serve. For drier rice, leave the lid off after fluffing. Sprinkle with the chopped cilantro before serving. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Gewrztraminer]" 43001,"Southwestern Meatloaf 2/3 cup panko breadcrumbs 1/2 cup milk
1/4 cup chopped fresh cilantro
1/4 cup ketchup
2 tablespoons barbecue sauce
2 tablespoons Dijon mustard
1 tablespoon chili powder 1 teaspoon ground cumin
1/2 teaspoon cayenne pepper 4 cloves garlic, minced
4 green onions, thinly sliced
2 large eggs 1 small Spanish onion, diced
1 small red bell pepper, diced
2 pounds ground beef
Instructions: Preheat the oven to 375 degrees F. Add the panko, milk, cilantro, ketchup, barbecue sauce, Dijon mustard, chili powder, cumin, cayenne, garlic, green onions, eggs, Spanish onion and red bell pepper to a large bowl and mix until thoroughly combined. Add the beef and mix until incorporated, being careful not to overwork. Put the meat mixture in a loaf pan set on a rimmed baking sheet and bake until it registers 165 degrees F on an instant-read thermometer, 60 to 75 minutes. Let stand 10 to 15 minutes before slicing. Serve with smashed red potatoes, green onions and sour cream. ","[Malbec, Tempranillo, Zinfandel, Syrah]" 43002,"Right Tackle Taco Salad and Chips 1 pound ground chuck 1 package taco seasoning 1 cup water 1 pint sour cream 1 head lettuce, shredded 8 tomatoes, diced 1 package (6 to 8 ounces) shredded cheddar 1 large bag tortilla chips Instructions: Brown ground meat in fry pan. Drain. Add taco seasoning and 1 cup of water. Stir over medium heat until thick. Let cool. When meat is cool, spread evenly in a deep serving dish. Spread sour cream on top of seasoned meat. Top with shredded lettuce, diced tomatoes and cheese. Chill overnight. Serve with tortilla chips. ","[Malbec, Tempranillo, Garnacha, Zinfandel]" 43003,"Grilled Tuscan Chicken 2 small handfuls chopped rosemary 1/2 cup olive oil, plus more for grill grates Juice of 2 lemons Kosher salt and freshly ground black pepper
2 (3 1/2-pound) chickens 3 large handfuls arugula Lemon, sliced, for serving
Instructions: Preheat the grill to medium-high heat. Add the chopped rosemary, olive oil, lemon juice, salt, and pepper to a large resealable plastic bag. Using kitchen shears, cut down both sides of the chicken's backbone and remove the backbone. Oil the grill grates, remove the chicken from the marinade and place the chickens skin-side down on the hot grill rack. Place 2 foil-covered bricks on top of the chicken to weigh it down. Grill 20 minutes, then remove the bricks and flip. Continue cooking for 15 to 20 minutes longer, or until the internal temperature reaches 165 degrees F. Let the chicken rest for 5 minutes before carving. Serve the chicken on a bed of arugula with lemon slices. ","[Chianti, Barbera, Montepulciano, Tempranillo]" 43004,"Grilled Red Potatoes 3 pounds medium to small red potatoes, halved 1 teaspoon garlic powder
1 teaspoon kosher salt
3/4 teaspoon smoked paprika
1/2 teaspoon freshly ground black pepper 3 tablespoons extra-virgin olive oil
2 teaspoons chopped fresh rosemary
2 teaspoons chopped fresh thyme
2 tablespoons chopped fresh parsley
Instructions: Preheat a grill to medium-high heat. In a microwave-safe casserole dish, add the potatoes in a single layer. Cover with a damp paper towel and microwave until tender, 12 to 15 minutes. Let cool for 5 minutes. In a small bowl, combine the garlic powder, salt, smoked paprika and black pepper. Drizzle the olive oil over the potatoes and toss to coat well. Add the spice mixture, rosemary and thyme and toss gently to coat. Add the potatoes to the grill cut-side down and cook until grill marks form, about 4 minutes. Flip and cook for 3 more minutes. Garnish with the parsley. ","[Syrah, Malbec, Tempranillo, Barbera]" 43005,"Cucumber-Cilantro Margarita 4 thin slices peeled cucumber 2 tablespoons fresh cilantro leaves, plus 1 sprig 2 tablespoons sugar 3 lime wedges 2 1/2 ounces silver tequila 2 ounces triple sec Juice of 1 fresh lime Large ice cubes Kosher salt Instructions: Muddle 3 slices cucumber, 2 tablespoons cilantro leaves, the sugar and 1 lime wedge in the bottom of a cocktail shaker. Add the tequila, triple sec and lime juice. Fill the shaker with ice and shake heavily. Rub a rocks glass with the remaining 2 lime wedges and coat with salt (optional). Fill a glass with ice and strain the cocktail into the glass. Garnish with the cilantro sprig and remaining cucumber slice. ","[Tequila, Mezcal, Sauvignon Blanc, Pinot Grigio]" 43006,"Vegetarian Chili 2 tablespoons canola oil 1 1/2 cups chopped yellow onions 1 cup chopped red bell peppers 2 tablespoons minced garlic 2 to 3 serrano peppers, stemmed, seeded, and minced, depending upon taste 1 medium zucchini, stem ends trimmed and cut into small dice 2 cups fresh corn kernels (about 3 ears) 1 1/2 pounds portobello mushrooms (about 5 large), stemmed, wiped clean and cubed 2 tablespoons chili powder 1 tablespooon ground cumin 1 1/4 teaspoons salt 1/4 teaspoon cayenne 4 large tomatoes, peeled, seeded and chopped 3 cups cooked black beans, or canned beans, rinsed and drained 1 (15-ounce) can tomato sauce 1 cup vegetable stock, or water 1/4 cup chopped fresh cilantro leaves Cooked brown rice, accompaniment Sour cream or strained plain yogurt, garnish Diced avocado, garnish Essence, recipe follows, garnish Chopped green onions, garnish 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: In a large, heavy pot, heat the oil over medium-high heat. Add the onions, bell peppers, garlic, and serrano peppers, and cook, stirring, until soft, about 3 minutes. Add the zucchini, corn, and mushrooms, and cook, stirring, until soft and the vegetables give off their liquid and start to brown around the edges, about 6 minutes. Add the chili powder, cumin, salt and cayenne, and cook, stirring, until fragrant, about 30 seconds. Add the tomatoes and stir well. Add the beans, tomato sauce, and vegetable stock, stir well, and bring to a boil. Reduce the heat to medium-low and simmer, stirring occasionally, for about 20 minutes. Remove from the heat and stir in the cilantro. Adjust the seasoning, to taste. To serve, place 1/4 cup of brown rice in the bottom of each bowl. Ladle the chili into the bowls over the rice. Top each serving with a dollop of sour cream and spoonful of avocado. Sprinkle with Essence and green onions and serve. Combine all ingredients thoroughly. Recipe from \New New Orleans Cooking, by Emeril Lagasse and Jessie Tirsch Published by William and Morrow, 1993. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Syrah]

" 43007,"Southern Sloppy Joe Sliders 2 tablespoons coconut oil 1 medium red bell pepper, medium diced
1 medium onion, medium diced 1 1/2 pounds ground beef or ground meat substitute (soy crumbles)
One 6-ounce can tomato paste
1/4 cup bourbon 3 tablespoons soy sauce
2 tablespoons apple cider vinegar
2 tablespoons whole-grain mustard
2 tablespoons sorghum syrup
2 teaspoons ground cumin
2 teaspoons liquid smoke
1 teaspoon crushed red pepper flakes 3 cloves garlic, chopped
12 slider buns
Unsalted butter, for toasting buns
Instructions: Heat the coconut oil in a cast-iron skillet over medium-high heat. Add the red peppers and onions and saute until just beginning to turn translucent, 2 to 3 minutes. Add the ground beef, breaking it up with a wooden spoon. Saute until browned all the way through, about 5 minutes. (If using ground meat substitute, just heat until warmed through, about 2 minutes.) In a medium bowl, whisk together the tomato paste, bourbon, soy sauce, cider vinegar, mustard, sorghum, cumin, liquid smoke, red pepper flakes and 1/2 cup water. Stir the bourbon mixture and the garlic into the skillet. Simmer, covered, for 15 to 20 minutes. Season with more soy sauce as needed. Toast the slider buns with a little butter in a cast-iron skillet over medium heat. Spoon the sloppy joe mixture onto the buns. ","[Zinfandel, Merlot, Malbec, Tempranillo]" 43008,"Medley of Tiramisus 5 fresh eggs 5 tablespoons granulated sugar 500 grams marscarpone cheese 1 tablespoon strawberry jam 1 package ladyfingers 2 shots rum 6 strawberries, chopped 2 tablespoons unsweetened cocoa powder 1 tablespoon orange marmalade 1 orange, peeled and pulled to chunks 2 shots orange liqueur 1 cup brewed coffee Instructions: Separate the 5 egg whites and yolks into different bowls. Mix the 5 egg yolks and sugar in a bowl until the egg yolks are pale yellow. Then add the marscarpone. Mix well. In a separate bowl, whip 5 egg whites until the texture turns thick (similar to shaving cream). Add whipped egg whites to mascarpone/egg yolk mix. Mix gently but well. Separate the mix in to 3 equal amounts in 3 bowls. Strawberry Tiramisu: Add the strawberry jam into 1 of the mascarpone mixture bowls, stir and sit aside. Soak 4 lady fingers in rum, then break them in chunks. In a martini glass, put the chopped strawberries in the bottom of the glass, then add the rum soaked ladyfingers, next pour the marscarpone/ jam mix on top. Chill this for about 1 hour. Before serving, using tea strainer, sprinkle cocoa powder on top evenly. Orange Tiramisu: Add the orange marmalade into a second mascarpone mixture bowl, stir and sit aside. Soak 4 lady fingers in orange liqueur then break them into chunks. In a martini glass, layer the orange chunks in the bottom, orange liqueur soaked ladyfingers, then pour marscarpone/marmalade mix on top. Chill this for about 1 hour. Before serving, using tea strainer, sprinkle cocoa powder on top evenly. Traditional Tiramisu: Soak 4 lady fingers in coffee for about 10 seconds then break them in chunks. In a martini glass, put coffee soaked ladyfingers in the bottom then pour third bowl of the mascarpone mixture over. Chill this for about 1 hour. Before serving, using tea strainer, sprinkle cocoa powder on top evenly. ","[Chardonnay, Pinot Grigio, Prosecco, Riesling]

" 43009,"Marshall's Pork Shoulder and Barbecue Sauce 16 ounces apple cider vinegar 2 ounces red hot sauce 2 ounces freshly squeezed lemon juice 4 ounces light brown sugar 1 teaspoon red cayenne pepper 1 1/4 teaspoons crushed red pepper Salt and black pepper One 8- to 10-pound pork shoulder with skin Serving suggestions: baked sweet potatoes, coleslaw, and some extra barbecue sauce on the side Instructions: Mix all the ingredients, except the pork, in a glass or plastic bowl until the brown sugar dissolves. The sauce can be made a day ahead and stored, covered, in the refrigerator. Preheat the grill to 250 degrees F. Place the pork shoulder on the grill and cook the meat until the internal temperature reaches 180 degrees F, about 10 to 12 hours. Once the pork shoulder is finished cooking, remove from the grill and let rest until it is cool enough to handle. Strip the skin and bones from the pork shoulder and discard. Pull the pork meat into shreds or chop with a cleaver. Pour half of the sauce into the meat and mix with your hands. Continue adding sauce to the meat until the meat is moist but not soggy. Serve the pork shoulder with baked sweet potatoes, coleslaw, and some extra barbecue sauce on the side. ","[Zinfandel, Malbec, Syrah, Tempranillo]" 43010,"Asian Salad with Sesame Dressing 1/8 cup rice wine vinegar 1 shallot clove, quartered 1/2 teaspoon salt 1/8 teaspoon black pepper 2 teaspoons tahini or peanut butter 1 tablespoon sesame seeds 1/2 cup sesame oil 6 cups mixed mesclun greens, soaked in salt water to remove grit, dried in a salad spinner and torn into bite sized pieces 1 cup baby corn from a jar or can 1 (8-ounce) can Mandarin orange segments, drained 1 red bell pepper, stem and seeds removed and sliced julienne 1 (4-ounce) can water chestnuts, rinsed to remove any tinny taste 1 cup grape tomatoes, halved Instructions: Add 1 at a time through the feed tube of a running blender, vinegar, shallot, salt, pepper, tahini, and sesame seeds. Leaving the blender running add the oil in a slow thin stream. Set aside briefly. Toss greens, corn, orange, bell pepper, water chestnuts, and tomatoes together in a large bowl with enough dressing to coat. Serve with additional dressing on the side. ","[Sauvignon Blanc, Riesling, Pinot Grigio, Sparkling Shiraz]

" 43011,"Tomato, Onion, and Cucumber Salad 5 medium plum tomatoes, halved lengthwise, seeded, and thinly sliced 1/4 red onion, peeled, halved lengthwise, and thinly sliced 1 Kirby cucumber, halved lengthwise and thinly sliced A generous drizzle of extra-virgin olive oil, about 2 tablespoons 2 splashes red wine vinegar Coarse salt and black pepper Instructions: Dress the tomatoes, onions, and cucumber with olive oil, red wine vinegar, salt, and pepper. Let stand while you prepare dinner, about 20 minutes. Re-toss and serve salad with crusty bread for mopping up juices and oil. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 43012,"Tie Me Up Poussin with Madeira Sauce 3 poussins, see Cook's Note* 1 bunch fresh sage Kosher salt, for seasoning 3 lemon wedges 1 bunch fresh thyme 1 bunch fresh rosemary 6 tablespoons unsalted butter, softened Madeira Sauce, recipe follows; 1 pomegranate, seeds removed and reserved for garnish 1/2 cup Madeira wine 1 cup heavy cream 1 tablespoon unsalted butter Salt Instructions: Preheat the oven to 450 degrees F. Wash and pat dry each poussin. Tuck 1 sage leaf under the skin of each breast. Season the inside of each cavity liberally with salt. Stuff each cavity with 1 lemon wedge and a generous amount of fresh thyme, rosemary, and sage. Truss each poussin (see Cook's Note**). Evenly coat each poussin with 2 tablespoons of the butter. Place the poussins breast side up on a baking tray and refrigerate for 20 minutes to let the butter harden. Heat large saute pan over high heat and place poussin in pan breast side up. Sear for 2 minutes and then place in oven. Roast for 40 minutes, or until the juices run clear from the hip joint (about 160 degrees F). Remove from the oven. Set the poussins aside in a warm place to rest for 10 to 15 minutes. Skim most of the fat from the saute pan and set aside drippings to finish Madeira Sauce. Remove the butcher's string from poussins. Serve each person 1/2 poussin drizzled with 1 to 2 ounces of the Madeira Sauce. Garnish on a bed of greens with pomegranate seeds. After skimming most of the fat drippings from the pan, return the pan to medium heat. Add the Madeira and simmer until the liquid is reduced by two thirds. Add the heavy cream and bring to a boil. Remove pan from heat, swirl in butter. Season with salt and serve with poussin. ","[Chardonnay, Pinot Grigio, Vermentino, C?tes du Rh?ne]

Note: The wine pairing suggestions are based on general guidelines and may vary depending on personal taste preferences." 43013,"Marinated Cod on Crouton 1 clove garlic, minced 1 tablespoon minced fresh ginger (about 1/2-ounce ginger root, scraped with the tip of a spoon) 2 to 3 scallions, minced 1 cup honey (acacia, or your choice of honey) 1/4 cup reduced sodium soy sauce 1/4 cup teriyaki sauce 2 tablespoons grapeseed oil 2 tablespoons white wine vinegar 6 cod fillets (6 to 7 ounces each) 1 baguette loaf 2 to 3 tablespoons olive oil 3/4 cup mayonnaise 2 scallions (white and tender green parts only), minced 2 teaspoons drained sweet pickle relish 1-ounce black caviar 2 tablespoons chopped fresh parsley leaves Instructions: Combine the garlic, ginger, scallions, honey, soy sauce, grapeseed oil and vinegar in a mixing bowl. Marinate the fish fillets in this mixture for at least 2 hours, preferably overnight, refrigerated. Transfer the cod and marinade to a shallow pan and slowly poach the fish over low heat until it is fork tender, 10 to 20 minutes. Slice the baguette into 18 pieces and lay out on a baking sheet. Brush with olive oil. Preheat oven to 450 degrees F. Remove fish to a utility platter and flake. Transfer flaked cod to a strainer set over a bowl to drain excess moisture. Discard this excess liquid and put the flaked cod into the bowl. In another small bowl, combine mayonnaise, scallions and relish to make a tartar sauce. Gently fold this tartar sauce into the flaked fish to help bind it. Put the cod on the crouton and place in oven until the fish has a golden brown hue. Remove from oven and garnish with each appetizer with 1/8 teaspoon caviar and a small amount of parsley before serving. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 43014,"Chili with Ranch Sour Cream 3 tablespoons vegetable oil 1 large onion, finely chopped 1 red bell pepper, finely chopped 2 red jalapeno peppers, seeded and finely chopped 2 tablespoons tomato paste 1 canned chipotle cl in adobo sauce, seeded and chopped 3 tablespoons chili powder 2 teaspoons ground cumin 2 teaspoons ground coriander 2 teaspoons dried oregano 2 pounds ground beef chuck Kosher salt and freshly ground pepper 2 14-ounce cans diced tomatoes 2 15-ounce cans kidney beans (do not drain) 1 bay leaf For the ranch sour cream: 1 1/2 cups sour cream 1 1/2 tablespoons apple cider vinegar 2 tablespoons chopped fresh cilantro 2 tablespoons chopped fresh chives 2 scallions, thinly sliced Canned fried onions, for topping Instructions: Make the chili: Heat the vegetable oil in a large pot or Dutch oven over medium-high heat. Add the onion, bell pepper and jalapenos and cook, stirring occasionally, until softened, about 5 minutes. Add the tomato paste, chipotle, chili powder, cumin, coriander and oregano. Continue cooking, stirring occasionally, until the vegetables are well coated, adding 1 to 2 tablespoons water if the mixture gets too dry, about 3 minutes. Add the beef, season with salt and pepper and cook, stirring and breaking up the meat, until no longer pink, about 3 minutes. Add the tomatoes, beans, bay leaf, 1 teaspoon salt and 1 cup water. Bring to a simmer, then reduce the heat to medium low. Continue cooking, stirring occasionally, until thickened, 40 to 45 minutes. Remove the bay leaf; season the chili with salt. Meanwhile, make the ranch sour cream: Combine the sour cream, vinegar, cilantro, chives and scallions in a bowl. Add 1 teaspoon salt and a few grinds of pepper; whisk until smooth. Cover and refrigerate until ready to serve. Ladle the chili into bowls; top with the ranch sour cream and fried onions. ","[Syrah, Zinfandel, Tempranillo, Garnacha]

" 43015,"Roast Turkey with Mustard Maple Glaze 1 1/2 cups Grade B maple syrup 2 heaping tablespoons prepared horseradish, drained
2 heaping tablespoons Dijon mustard
1 tablespoon ancho cl powder
Kosher salt and freshly ground black pepper
3 large carrots, cut into 2-inch pieces 3 large stalks celery, cut into 2-inch pieces
2 large onions, quartered
One 17-pound fresh turkey, rinsed well and patted dry
Salt and freshly ground black pepper
1 1/4 sticks (10 tablespoons) unsalted butter, melted, plus 1/2 stick, unmelted
12 cups homemade chicken stock
1 stick unsalted butter 7 tablespoons all-purpose flour
Splash white wine, optional Chopped fresh herbs, such as sage, parsley, or tarragon
Kosher salt and freshly ground black pepper
Instructions: For the mustard maple glaze: Whisk together the maple syrup, horseradish, mustard and ancho in a bowl and season with salt and pepper. Cover and let sit at room temperature for at least 30 minutes to allow the flavors to meld. (Can be made up to 2 days in advance and stored, covered, in the refrigerator. Bring to room temperature before using.) For the turkey: Remove the turkey from the refrigerator 1 hour prior to roasting. Preheat the oven to 450 degrees F. Scatter the carrots, celery and onions in a large roasting pan and set a roasting rack on top. Place the turkey on the rack and sprinkle the cavity with salt and pepper. Brush the entire turkey with the melted butter and sprinkle liberally with salt and pepper. In a medium saucepan, combine 4 cups of the chicken stock and the 1/2 stick butter; keep warm over low heat. Ladle a cup or so over the bird. Transfer the turkey to the oven and roast until light golden brown, 45 minutes. Reduce the heat to 350 degrees F and continue roasting, basting with a few cups of the warm chicken stock mixture every 15 minutes, until an instant-read thermometer inserted into the thigh registers 145 degrees F. Return the turkey to the oven and cook, basting with mustard maple glaze every 10 minutes, until it reaches an internal temperature of 155 degrees F. The total roasting time will be about 2 hours 45 minutes. Transfer the turkey to a large cutting board, tent loosely with foil, and let rest for 30 minutes to 1 hour before slicing. Meanwhile, strain the drippings from the roasting pan into a bowl, discarding the solids. If needed, add enough of any remaining chicken stock to make 6 cups of liquid. For the gravy: Melt the butter in a medium saucepan over medium heat. Whisk in the flour and cook until light golden brown. Slowly whisk the drippings into the flour mixture. Bring to a boil, whisking until the mixture begins to thicken and the flour taste has been cooked out, about 10 minutes. Add more stock if needed and a splash of white wine if desired, and cook for 2 minutes longer. Fold in the herbs and season with salt and pepper. Serve immediately. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 43016,"Apple and Onion-Stuffed Pork Chops with Orange-Pineapple Gravy 4 (1-inch thick) pork chops 2 slices bacon, roughly chopped 1 large sweet onion, 1/2 chopped and 1/2 in wedges 4 sprigs fresh thyme, stripped 2 teaspoons chopped fresh sage leaves 1 Granny Smith apple, peeled, cored and sliced thin 2 tablespoons unsalted butter, room temperature 1 1/2 cups plus 2 tablespoons pineapple-orange juice 1/4 teaspoon ground cinnamon Salt and freshly ground black pepper Oil, for skillet 1 lemon, zested 2 teaspoons chopped flat-leaf parsley Instructions: Preheat the oven to 350 degrees F. Gently cut pockets into chops by slicing horizontally in the side. On a plate, place salt and pepper. Dredge chops in seasoning. In a medium skillet over medium heat, saute the bacon, chopped onions, thyme, and sage until the bacon is almost crispy and the onions are beginning to caramelize around the edges, about 10 minutes. Pour mixture into a bowl. Add apples, butter, 2 tablespoons of pineapple-orange juice and cinnamon. Season with salt and pepper. Stuff each chop with apple mixture and hold together with skewers. In same skillet over medium-high heat, add enough oil to coat the pan and sear both sides of the chops until golden brown, about 4 minutes per side. Add 1 cup pineapple-orange juice and remaining onion wedges around the chops. Season with salt and pepper and bake until cooked through, about 20 to 25 minutes, depending on the thickness of the chops, basting 2 to 3 times. Remove pork chops from pan and let rest 10 minutes. Add remaining pineapple-orange juice and scrape up the brown bits that cling to the bottom of the pan. Bring the liquid to a simmer and cook until reduced by half, about 5 minutes. Add lemon zest and parsley. Pour sauce over pork chops. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, GSM]

" 43017,"Braised Red Cabbage 1 ounce slab bacon, diced 1/2 cup julienned red onion (about 1/2 onion) 3 cloves garlic, thinly sliced 6 cups shredded red cabbage (1/2 small head) 1 cup red wine vinegar 1/2 cup fresh orange juice 1 Granny Smith apple, julienned Kosher salt and freshly ground pepper Instructions: Cook the bacon in a Dutch oven over medium heat until just crisp. Add the onion and garlic and sweat until translucent, 8 to 10 minutes. Add the cabbage and stir to coat in the rendered bacon fat. Add the vinegar, reduce the heat to low and simmer until the liquid is reduced by three-quarters and the cabbage is tender, about 12 minutes. Add the orange juice and cook until reduced by half, about 5 more minutes. Remove the cabbage from the heat and fold in the apple. Season with salt and pepper. Serve hot. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Gris]" 43018,"Bridge Mix Bark 4 cups milk chocolate chips 1 1/2 cups roasted, salted peanuts 1 1/2 cups chopped pretzels 1 cup raisins 3 cups semisweet chocolate chips Instructions: Melt your milk chocolate on low heat, stirring until completely smooth. Stir in the peanuts, pretzels and raisins. Line a 13 by 9 by 2-inch baking sheet with aluminum foil. Pour the melted chocolate over the foil and spread it out into a rectangle. Pop in the fridge for 1 hour to firm up. Melt the bittersweet chocolate in another saucepan over low heat, stirring until completely smooth. Take the bark out of the fridge and pour the melted chocolate over the top. Use a spatula to smooth it out. Put back into the fridge for a couple more hours, you want it to get completely firm. Cut the bark in 1/2 by 3-inch pieces. ","[Chardonnay, Merlot, Cabernet Sauvignon, Zinfandel]" 43019,"Coconut-Date Bites 2 cups dried dates, pitted 1/4 cup raw walnuts
1 teaspoon vanilla extract
1/2 cup unsweetened shredded coconut
Instructions: In a food processor, pulse the dates to create a thick paste. Add the walnuts, vanilla and 1/4 cup of the coconut and pulse until incorporated and a thick paste forms again. Using a spatula, transfer the date mixture to a medium bowl. Pour the remaining 1/4 cup coconut into a separate small, shallow bowl. Using a spoon, scoop out about 2 tablespoons of the date mixture and, with clean hands, work into a small rectangular bar 2 to 2 1/2 inches by 1 inch (or roll into balls). Coat the date bar with the coconut in the bowl, delicately pressing the coconut onto the bar. Continue with the remaining date mixture and coconut. Serve in mini paper cupcake liners. Store in an airtight container for up to 1 week. ","[Chardonnay, Riesling, Moscato, Sauvignon Blanc]" 43020,"Tortellini in Brodo 2 tablespoons extra-virgin olive oil 2 leeks (white and light green parts only), halved lengthwise, thinly sliced and rinsed 2 carrots, halved lengthwise and thinly sliced 2 small celery stalks, thinly sliced 4 cloves garlic, smashed 4 cups low-sodium chicken broth 1 small piece parmesan rind 2 wide strips lemon zest (removed with a vegetable peeler) 1 12-ounce bone-in smoked pork chop, diced (bone reserved) 1 9-ounce package refrigerated cheese or meat tortellini 1 small head escarole, chopped Freshly ground pepper Instructions: Heat the olive oil in a large pot over medium heat. Add the leeks, carrots, celery and garlic and cook, stirring occasionally, until the leeks wilt, about 5 minutes. Add 2 cups water, the chicken broth, parmesan rind, lemon zest and pork bone. Bring to a simmer and cook until the vegetables are almost tender, about 15 minutes. Remove the parmesan rind, lemon zest and pork bone from the pot with a slotted spoon. Bring the broth to a boil over medium heat. Add the tortellini, escarole and diced pork; season with pepper. Cook until the tortellini and escarole are tender, 4 to 5 minutes. ","[Barolo, Barbaresco, Dolcetto, Valpolicella]" 43021,"Candied Strawberries 1 1/2 cups sugar 1/3 cup corn syrup 12 large ripe but firm long-stem strawberries Instructions: Add the sugar, corn syrup and 1/4 cup water to a small heavy-bottom saucepan. Bring to a boil over high heat, stirring once to make sure the sugar dissolves. Attach a candy thermometer or use and instant read thermometer and bring to 300 to 310 degrees F. Remove the pot from the heat and let sit for 1 minute. Stir the sugar mixture to even out the temperature from top to bottom. Dip the strawberries, using the stem as a handle and swirling to coat. Remove and allow excess syrup to drip off, shaking as needed. Place on a parchment-lined baking sheet and allow to cool and harden, about 10 minutes.
Trim the ends of 12 extra-long lollipop sticks to the desired length to fit your vase. Carefully skewer each strawberry through the stem end and arrange into a bouquet in the vase. Serve within 2 hours (see Cook's Note). ","[Riesling, Moscato, Vin Santo, Brachetto]" 43022,"Chocolate Almond Terrine with Raspberry Puree 3 large egg yolks, slightly beaten 2 cups heavy cream, divided 1 pound (16 squares) semisweet baking chocolate, coarsely chopped 3/4 cup light corn syrup, divided 8 tablespoons (1 stick) butter 1/4 cup powdered sugar 1 teaspoon vanilla extract 1/4 teaspoon almond extract 1 (10-ounce) package frozen red raspberries, thawed 1-2 tablespoons raspberry liqueur or almond liqueur Fresh red raspberries Mint leaves Instructions: Line an 8 by 4-inch loaf pan with plastic wrap. In a small bowl, combine the egg yolks and 1/2 cup of the cream. In a large heatproof bowl, combine the chocolate, 1/2 cup of the corn syrup, and the butter. Place the bowl in a large skillet of simmering water. Cook and stir over low heat until the chocolate and butter are melted and smooth. Add the egg yolk mixture, raise the heat to medium, and cook for 3 minutes, stirring constantly. Cool to room temperature. In a medium bowl, beat the remaining 1 1/2 cups cream, the powdered sugar, and the vanilla and almond extracts with an electric mixer until soft peaks form. Fold into the chocolate mixture until no streaks remain. Pour into the prepared loaf pan. Cover and chill overnight. Puree the raspberries in a blender container or food processor workbowl; press through a sieve to remove the seeds. Stir in the remaining 1/4 cup of corn syrup and the liqueur. To serve, invert the terrine and cut into 5/8-inch slices. Pool some of the puree onto each dessert place. Place a slice of the terrine over the puree. Garnish with fresh raspberries and mint leaves. ","[Chardonnay, Pinot Grigio, Moscato, Sparkling wine]

" 43023,"Pasta Puttanesca 1 pound uncooked rotelle pasta (or any spiral shape) Puttanesca Sauce:* 2 teaspoons olive or vegetable oil 1 medium onion, chopped 2 tablespoons minced garlic 2 (28-ounce) cans crushed tomatoes 1 cup pitted Greek (kalamata) olives, halved 3 tablespoons drained capers 2 teaspoons anchovy paste 1/2 teaspoon salt 1/2 teaspoon crushed red pepper flakes 1/2 cup red wine, optiona) 4 tablespoons grated Parmesan Instructions: *Cooks note: this amount of sauce makes enough for 3 pasta meals and enough for 4 Quick Fix dinners based on pasta puttanesca. If you are only making this recipe, the extra sauce can be frozen for up to 3 months. Cook pasta according to package directions. Drain, transfer to a large bowl and cover with foil to keep warm. Meanwhile, heat oil in a large saucepan over medium heat. Add onion and garlic and saute 2 minutes. Add tomatoes, olives, capers, anchovy paste, salt, and red pepper flakes and stir to combine. Add the wine and bring mixture to a boil. Reduce heat and simmer 15 minutes. Pour 2 cups of mixture over pasta and toss to combine. Top with Parmesan. Refrigerate or freeze remaining sauce until ready to use. ","[Sangiovese, Barbera, Dolcetto, Tempranillo]" 43024,"Chicken with Black Pepper Crust 1 whole chicken (3 to 3 1/2 pounds) Kosher salt
1 cup panko breadcrumbs 1 cup arugula leaves 1 1/2 tablespoons black peppercorns 3 tablespoons unsalted butter, softened
Instructions: For the chicken: Preheat the oven to 400 degrees F. Place the chicken, breast-side up, in the center of a roasting pan (see Cook's Note). Sprinkle liberally with salt and roast, undisturbed, 25 minutes. Remove and let the par-cooked chicken rest (the breast skin should be nicely browned). For the crust: Place the breadcrumbs on a baking sheet and toast in the oven for 5 minutes. Remove and set aside. Finely chop the arugula and place in a medium bowl along with the toasted breadcrumbs. Place the peppercorns on a flat surface such as a cutting board and, using the underside of a skillet, crack them. (The peppercorns should be very coarsely crushed.) Add the peppercorns and butter to the bowl with the breadcrumbs and arugula and mix well. Gently pat the crust on top of the chicken breast. Place the chicken back in the oven and roast until the juices run clear or a thermometer inserted in the thickest part of the thigh (avoiding bone) registers 160 to 165 degrees F, an additional 25 to 35 minutes (see Cook's Note). Let rest at least 10 minutes, then carve and serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 43025,"Turkey Pesto Meatball Sheet Pan Dinner 1 pound ground turkey 2 heaping tablespoons store-bought pesto
Coarse salt 2 medium red bell peppers, seeded and diced
12 ounces broccoli florets (about 4 cups)
2 tablespoons extra-virgin olive oil, plus more for drizzling
Fresh basil, for garnish
1 lemon
Freshly grated Parmesan, for garnish
6 ounces thin spaghetti
Instructions: Preheat the oven to 375 degrees F. Combine the ground turkey, pesto and a pinch of salt in a large mixing bowl. Using your fingers, form 1-inch meatballs. Place the meatballs on one side of a sheet pan and the bell peppers and broccoli florets on the other. Drizzle with the olive oil and a good pinch of salt. Roast until vegetables are tender and meatballs start to turn golden, about 30 minutes, then turn the oven to broil. Drizzle 1 or 2 tablespoons water over the broccoli, then put the sheet pan under the broiler until toasted, about 5 minutes. For the parents, serve garnished with fresh basil, a lemon wedge and freshly grated Parmesan. Now for the kids! In the meantime, boil the spaghetti in a pot of salted water until al dente. Reserve about 1/2 cup pasta water and drain the rest. Toss the pasta with the pasta water, a tiny drizzle of olive oil and a small helping of meatballs and veggies. Garnish with cheese and serve! ","[Chardonnay, Pinot Grigio, Vermentino, Sauvignon Blanc]" 43026,"Hazelnut Chicken 2 tablespoons extra-virgin olive oil One 4-pound chicken, cut into 8 pieces
Kosher salt
2 carrots, chopped
2 stalks celery, chopped
1 onion, chopped
3 tablespoons hazelnut liqueur
2 tablespoons balsamic vinegar
2 cups low-sodium chicken broth
1 cup smashed Cerignola olives
1/2 cup dried figs, quartered
3 sprigs fresh oregano
1/2 cup chopped, peeled hazelnuts
1/4 cup fresh Italian parsley, chopped
Instructions: Heat a 5 1/2-quart braising pan over medium-high heat. Add the oil to the pan and continue to heat. Using a paper towel, dry the chicken pieces well. Season all sides of the chicken with 1 1/2 teaspoons salt. Add the chicken to the hot pan skin-side down, and cook until the skin is golden brown and the chicken releases easily from the pan, about 4 minutes. Flip the chicken and cook the other side until nicely browned, about 4 minutes more. Transfer the chicken to a plate and set aside. To the hot pan, add the carrots, celery and onion. Cook, stirring often with a wooden spoon, until the vegetables are fragrant and beginning to soften, about 3 minutes. Add the hazelnut liqueur and balsamic vinegar to the pan and cook, scraping up all the brown bits that may have stuck to the bottom of the pan. Simmer until the liquid is reduced by half, about 2 minutes. Stir in the chicken broth, olives, figs and oregano. Nestle the chicken pieces into the vegetables skin-side down and simmer, covered, for 30 minutes, flipping the chicken halfway through. Transfer the braised chicken to a clean platter to rest. Simmer the sauce until reduced slightly, about 5 minutes. Pour the sauce over the chicken and sprinkle with the hazelnuts and parsley. ","[Chardonnay, Pinot Grigio, Gavi, Vermentino]" 43027,"Plum Wine Poached Asian Pear 2 small firm Asian pears, peeled 2 cups pomegranate juice 2 cups Japanese plum wine 1/4 cup granulated sugar Vanilla ice cream Mint leaves, for garnish Instructions: Cut the Asian pears in half vertically. Use a small spoon to scoop out the core. Put the 4 halves in a pot large enough to fit the pears in a single layer.
Cover the pears with the pomegranate juice and plum wine. Add more juice and wine if the pears are not completely covered. Bring to a boil, then lower the heat and simmer for 20 minutes. Take the pot off the heat and let the pears come to room temperature in the pot. Remove the pears and juice from the pot and put in a bowl. Cover and refrigerate overnight.
Preheat a grill to high.
When you're ready to serve the pears, dry each half thoroughly using paper towels. Put the sugar on a shallow plate and dip the flat side of each half in the sugar. Put each pear half, flat side down, on a very hot grill and grill until the sugar is brown and bubbly.
Transfer the pears to serving plates, flat side up. Put a scoop of vanilla ice cream in the middle of each pear and garnish with mint. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 43028,"Couscous Fritters with Fresh Corn and Tomato Salsa 2 large, ripe tomatoes, peeled, seeded, finely diced, and drained 2 ears sweet corn, shucked and cooked (about 1 1/2 cups kernels) 15 sprigs fresh cilantro, finely chopped (about 1 1/2 tablespoons) 2 tablespoons finely diced onion 1 teaspoon fresh lime juice 3/4 teaspoon ground cumin 1 tablespoon ketchup 3/4 teaspoon salt 2/3 cup broth 1 teaspoon chili powder 1 tablespoon butter 1/2 cup couscous 1 egg, lightly beaten Vegetable oil for frying 8 ounces turkey sausage or pork sausage, casing removed Instructions: In a medium bowl, combine the tomatoes, corn, half of the cilantro, the onion, lime juice, 1/4 teaspoon of the cumin, the ketchup, and salt. Set aside. Prepare the fritters: In a medium saucepan over medium-high heat, combine the broth, chili powder, butter, and remaining salt. Bring to a boil. Add the couscous in a stream. Stir once. Cover and remove from the heat. Set aside until the couscous is tender, 12 to 15 minutes. Transfer to a medium bowl and combine with the egg. Preheat the oven to 200 degrees F. In a medium skillet over medium-high heat, pour vegetable oil to a depth of 1/2 inch. Heat until a pinch of couscous sizzles instantly. Place the couscous mixture, in 1/3 cup increments, into the skillet. With a spatula, flatten into croquettes 3 to 3 1/2 inches in diameter. Fry until golden brown, 6 to 8 minutes on each side. Transfer to a plate with paper towels to drain. Keep warm in the oven. In another medium skillet over medium heat, cook the sausage, breaking it up with a fork, until thoroughly cooked, 6 to 8 minutes. With the spatula, transfer the meat to plate lined with paper towels to drain. Set aside. Spoon some of the salsa onto 4 individual dinner plates. Set a fritter in the center of each plate. Top with equal portions of sausage and additional salsa. Garnish with the remaining cilantro leaves and serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]

" 43029,"Marinated Raw Shrimp (Shrimp Ceviche) 2 pounds fresh shrimp Juice of 2 lemons Kosher salt and freshly ground black pepper
Chili pepper flakes, optional Extra-virgin olive oil, to taste Fresh flat-leaf parsley, for garnish Instructions: Shell and clean your shrimp, leaving the heads on. Lay the shrimp out on a plate and squeeze the lemon juice on top, followed by some salt, black pepper, chili flakes, if using, and a good splash of olive oil (this will partially cook the shrimp). Let the shrimp marinate 10 minutes, if desired, or serve immediately. Garnish with fresh parsley. ","[Riesling, Sauvignon Blanc, Pinot Grigio, Vermentino]" 43030,"How to Cook a Turkey in the Oven | The Best Roasted Turkey One 8- to 10-pound turkey Kosher salt and freshly ground black pepper 1 medium onion, quartered 1 head garlic, halved Several sprigs fresh herbs, such as; thyme, parsley, rosemary, and sage 2 bay leaves 1 stick (8 tablespoons) unsalted butter, melted Instructions: Adjust a rack in the lowest position and preheat oven to 325 degrees F.
Remove any turkey parts from the neck and breast cavities and reserve for other uses if desired. Dry the bird well with paper towels, inside and out. Salt and pepper the inside of the breast cavity and stuff the onion, garlic, herbs, and bay leaves inside. Set the bird on a roasting rack set in a roasting pan breast-side up. Brush generously with half of the butter and sprinkle with salt and pepper. Tent the bird with foil. Roast the turkey for 2 hours. Remove the foil and baste with the remaining butter. Increase the oven temperature to 425 degrees F and continue to roast until an instant-read thermometer registers 165 degrees F in the thigh of the bird, about 45 minutes more. Remove the turkey from the oven and set aside to rest for 15 minutes before carving. Carve and serve. ","[Chardonnay, Cabernet Sauvignon, Merlot, Pinot Grigio]" 43031,"Spiced Lentils and Scrambled Eggs 3 tablespoons olive oil 2 teaspoons ground cumin 1 teaspoon sweet Spanish paprika 1/2 teaspoon dried oregano 1/4 teaspoon allspice Pinch of ground nutmeg 2 medium red, yellow or orange bell peppers (about 7 ounces each), diced 1 small onion (about 4 ounces), diced Kosher salt and freshly ground black pepper 2 tablespoons capers 2 cloves garlic, minced 1 cup dried red lentils 4 large eggs, beaten 1 cup cherry tomatoes (about 8 ounces), halved 1/2 cup pitted kalamata olives, roughly chopped Chopped fresh basil, for garnish, optional Instructions: Heat 2 tablespoons of the olive oil in a large nonstick skillet over medium-high heat. Add the cumin, paprika, oregano, allspice, nutmeg, bell peppers, onion, 2 teaspoons salt and a few grinds of black pepper and cook, stirring occasionally, until the vegetables are softened and starting to caramelize in spots, 6 to 7 minutes. Stir in the capers and garlic and cook, stirring, until the garlic is fragrant, about 1 minute. Add the lentils and 2 cups water to the skillet and bring to a boil. Reduce to a simmer and cook, stirring occasionally, until the lentils are just tender and the water has evaporated, 10 to 12 minutes. Push the lentils around the edges of the pan, making a circle in the center about 6 inches in diameter. Add the remaining 1 tablespoon olive oil and heat over medium-low heat. Add the eggs and cook, gently pushing them back and forth with a rubber spatula as they begin to set, until softly scrambled, 6 to 8 minutes. (It\u2019s ok if some of the lentils get into the eggs while they are cooking. Everything is going to be combined in the end anyway!) Fold the lentils into the eggs along with the tomatoes and olives. Divide among bowls and garnish with basil if using. Store any leftovers in an airtight container in the refrigerator for up to 1 week. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]

" 43032,"Mu Shu Chicken 1/3 cup hoisin sauce, plus more for serving 3 tablespoons low-sodium soy sauce 2 tablespoons mirin 1 1/2 tablespoons sesame oil 3 tablespoons peeled and minced fresh ginger 1 tablespoon minced garlic Kosher salt and freshly ground black pepper 1 pound boneless, skinless chicken thighs, sliced 3 tablespoons canola oil 1 red pepper, seeded, membrane removed, julienned 1/2 yellow onion, thinly sliced 1/2 medium head green cabbage, finely shredded 1/2 large head Napa cabbage, finely shredded 1/2 medium head purple cabbage, finely shredded 1/2 cup julienned carrots 1 cup sliced button mushrooms 1/4 cup shaved bamboo shoots, drained 1/4 cup sliced water chestnuts, drained 4 eggs, beaten 2 recipes Chinese Crepes with Scallions, recipe follows 3 tablespoons toasted black sesame seeds 1 small bunch scallions, finely shaved Fresh cilantro leaves, for serving, optional Sriracha, for serving, optional 3/4 cup all-purpose flour 1/4 cup rice flour 1/2 teaspoon salt 1/8 teaspoon toasted sesame oil 2 eggs 2 scallions, finely sliced Nonstick cooking spray Instructions: Whisk the hoisin, soy, mirin, sesame oil, garlic and ginger in a mixing bowl. Season with salt and pepper. Add the sliced chicken and toss to coat evenly. Marinate the chicken, covered, at room temperature for 20 to 30 minutes. Once 5 minutes of marinating time remains, heat a large wok or skillet over high heat and add 2 tablespoons of the canola oil to heat. Using a slotted spoon, strain the chicken add to the very hot wok or skillet. Cook, allowing it to brown, stirring occasionally, about 2 minutes. Add the red bell pepper and the onion slices, allowing them to soften, another minute. Next, add the cabbages and carrots and cook, stirring occasionally, until just browning, about 2 minutes. Push the chicken and vegetables to the side of the wok and stir in the mushrooms, bamboo shoots and water chestnuts. Remove from the heat and set aside, keeping warm. Place a nonstick skillet over medium heat and add the remaining 1 tablespoon canola oil. Add the beaten eggs to the skillet, allowing to scramble, 2 to 3 minutes. Once cooked, break up the eggs with a rubber spatula and add to the chicken. Toss to combine. Spread about 1 tablespoon hoisin sauce on each Chinese Crepes with Scallions. Top with some mu shu chicken, sesame seeds and scallions. Add cilantro leaves if desired. Roll up like a crepe and serve with Sriracha if desired. In a medium glass mixing bowl, whisk the flours, salt, 1 cup water, the sesame oil and eggs; the batter should be smooth and free of lumps.
Heat a crepe pan or 8-inch nonstick skillet over medium heat. Very lightly coat the skillet with nonstick cooking spray. Ladle in 1/4 cup of the batter. Gently rotate the skillet for a few seconds, swirling the batter to create a thin, even layer over the bottom. Add 1 to 2 tablespoons scallions to each pancake at this point. Cook the pancake until the underside is pale and just firmed up, about 1 minute.
Flip the pancake over and cook for another 30 seconds. Remove from the skillet and transfer to a plate and cover with a kitchen towel. Continue with the rest of the batter until all the pancakes have been made. Keep warm until ready to serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 43033,"Sumac Dry Brined Roast Turkey 3 tablespoons kosher salt, plus more for seasoning 1 tablespoon herbes de Provence
1 tablespoon sumac
1/2 teaspoon freshly ground black pepper, plus more for seasoning
One 12- to 14-pound whole turkey 8 ounces unsalted butter, at room temperature
3 tablespoons fresh thyme, minced, plus 10 sprigs fresh thyme
3 lemons, zested, 1 cut into quarters
1 apple, cut into quarters
2 shallots, halved
2 onions, quartered
2 large carrots, chopped
1/2 bunch celery, chopped
1 clove garlic, peeled and broken into pieces
2 tablespoons unsalted butter 3 tablespoons all-purpose flour
2 teaspoons apple cider vinegar
1/2 teaspoon soy sauce
Kosher salt and freshly ground black pepper
Instructions: For the turkey: Two days before cooking, combine the salt with the herbes de Provence, sumac and black pepper in a bowl. Rub all over the turkey, inside and out, and under the skin of the breast and legs where accessible, being careful to not tear the skin. Place on a sheet tray fitted with a rack or in a roasting pan fitted with a rack. Place in the refrigerator, uncovered, for 2 days. Bring the turkey out of the fridge 1 to 2 hours before cooking to temper. Preheat the oven to 350 degrees F. Combine the butter, minced thyme and lemon zest in a bowl and season with salt and pepper. Place the turkey on a work surface. Spread the butter under the skin of the turkey around the legs and breasts, as evenly as possible. Stuff the cavity with the quartered lemons, apple, shallots and sprigs of thyme. Tie the legs closed with kitchen twine. Place the onions, carrots, celery and garlic at the bottom of a roasting pan fitted with a rack. Place the turkey on the rack. Roast, basting every 30 minutes, until an instant-read thermometer inserted in the thickest part of the leg (do not touch bone) reads 155 to 160 degrees F, 12 to 14 minutes per pound, or 2 to 3 hours. Allow the turkey to rest for 90 minutes. For the gravy: Meanwhile, strain the drippings and juices from the roasting pan into a bowl. Discard the vegetables. Melt the butter in a medium saucepan over medium heat. Add the flour and whisk until the raw flavor is cooked off, about 2 minutes. Whisk in the cider vinegar and soy sauce for depth. Slowly whisk the strained drippings into the flour to avoid clumps. Simmer until the gravy just coats the back of a spoon, 5 to 7 minutes. (The gravy will not be a heavy thick gravy, but rather a light gravy.) Season to taste. Carve the turkey and serve with the gravy. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 43034,"Mango Mojito Pudding 2 cups milk 2 tablespoons sugar
1 tablespoon all-purpose flour
2 eggs, whisked
Splash rum
1 cup crushed cookies 1 tablespoon melted butter
2 teaspoons sugar
Pinch salt
1 tablespoon butter 1 ripe mango, diced
2 tablespoons sugar
1/2 teaspoon cinnamon
1/4 cup rum
1 teaspoon chopped fresh mint, plus leaves for garnish 4 egg whites 1 teaspoon cream of tartar
2 teaspoons sugar Instructions: For the pudding: Whisk together the milk, sugar and flour in a small saucepot; bring to a simmer. Temper the eggs with some of the hot milk, then whisk the tempered eggs and the rum into the saucepot. Continue whisking until the custard thickens. Remove from the heat and chill until set, at least 2 hours or until ready to serve. For the crust: In a bowl, stir together the crushed cookies, melted butter, sugar and salt. Divide among four martini glasses and set aside. For the fruit filling: Melt the butter in a medium skillet over medium heat. Stir in the mango, sugar and cinnamon; cook for 2 to 3 minutes. Add the rum and stand back; it may flame. Let the alcohol burn off, then remove the pan from heat and stir in the mint. For the meringue: Whip the egg whites with an electric mixer until frothy. Add the cream of tartar and sugar; increase the speed and whip to stiff peaks. To assemble, layer the fruit filling in the martini glasses. Top with chilled pudding, followed by meringue. Toast the meringue with a kitchen torch. Serve garnished with mint leaves. ","[Chardonnay, Sauvignon Blanc, Moscato, Riesling]" 43035,"Slow-Cooker Sauerbraten 1 4-to-5-pound flat-cut beef brisket, trimmed of excess fat Kosher salt and freshly ground pepper 2 tablespoons extra-virgin olive oil 2 tablespoons tomato paste 1 cup dry red wine 1/2 cup red wine vinegar 1 tablespoon pickling spice, tied in cheesecloth with twine 1 cup low-sodium beef broth 6 carrots, quartered crosswise 4 stalks celery, quartered crosswise 2 leeks, halved lengthwise and sliced 1/2 inch thick 12 gingersnap cookies, crumbled Chopped fresh parsley, to taste Instructions: Sprinkle the brisket with 1 teaspoon salt and 1/2 teaspoon pepper and cut crosswise into 3 pieces. Heat the olive oil in a large skillet over medium-high heat, add the brisket in batches and brown, about 3 minutes per side. Transfer to a 5-to-6-quart slow cooker. Add the tomato paste to the skillet and cook, stirring, 1 minute. Whisk in the wine, vinegar and pickling spice sachet and simmer 4 minutes. Add to the slow cooker along with the beef broth, carrots, celery, leeks and half of the gingersnaps. Cover and cook on low, 8 hours. Remove the meat, vegetables and spice sachet. Whisk the remaining gingersnaps into the cooking liquid and add salt, pepper and parsley to taste. Set aside 1 piece of brisket, 1 cup vegetables and 2 cups gravy to make Corn, Squash and Beef Casserole. Slice the remaining meat and serve with the vegetables and gravy. ","[Burgundy, Pinot Noir, Barolo, Tempranillo]" 43036,"Bloody Mary 8 ounces tomato or vegetable juice, such as V8 3 ounces vodka, such as Tito's
1 teaspoon Worcestershire sauce
1 teaspoon hot sauce
1 teaspoon prepared horseradish
Pinch celery seed
Pinch kosher salt
4 ounces club soda
Goat cheese 2 cherry peppers
2 hot and spicy pickle spears
Salami, cut into cubes Pepperoncini Celery stalks Instructions: Add the tomato juice, vodka, Worcestershire, hot sauce, horseradish, celery seed and salt to a pitcher and mix well; add ice. Top with club soda before serving, then divide between 2 ice-filled large glasses. For the garnish, push some goat cheese into each cherry pepper. Place 1 on each skewer with a pickle and add to the drinks. Add other garnishes such as salami cubes, pepperoncini and celery stalks and enjoy! ","[Chardonnay, Sauvignon Blanc, Riesling, Ros]" 43037,"Speedy Rhubarb Fool 1 pound rhubarb, trimmed and chopped 1/3 cup sugar or vanilla sugar 1/2 orange, juiced 3 tablespoons icing sugar 1 teaspoon ground cinnamon 1 pound piece frozen puff pastry 2 cups plain yogurt 1 orange, zested 1 heaping tablespoon honey Instructions: Get yourself a small pan and throw in the rhubarb, sugar and orange juice. Put a lid on top, bring to a boil for a couple of minutes, then remove the lid and simmer for a few more minutes until you get a thick compote consistency. While the compote is stewing, we'll make some lovely crisp wafers. Sieve the icing sugar and cinnamon onto a clean work surface. Cut 4 slices about 1/2-inch thick off your pastry and place them flat on your dusted work surface. Pop the rest of your pastry in the fridge or freezer for another day. Roll each slice out to 1/4-inch thick, turning it over as you go so it gets covered in the icing sugar mixture. Cut the strips in half diagonally - you'll end up with long, triangular shapes. Preheat a large, nonstick frying pan and fry the pastry triangles, in 2 batches, on each side until golden brown. Leave to cool on a rack. Mix the yogurt, orange zest and honey together. To serve, dollop a spoonful of yogurt into each serving glass, followed by a spoonful of rhubarb compote. Continue layering the yogurt and compote until the glass is full, then stick a puff pastry triangle in the top. Alternatively, layer up the yogurt, rhubarb and pastry triangles on individual plates. Now tuck in! \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, Sauvignon Blanc, Riesling, Ros]

" 43038,"Canned Ham Bites 1 cup all-purpose flour 5 large eggs 1 cup buttermilk 1 1/2 teaspoons salt 1 1/2 teaspoons ground black pepper 20 saltine crackers 4 cups kettle cooked potato chips 1 can chopped pork and ham product (recommended: Spam) Handful sliced pickles 2 pounds cream cheese All-purpose flour for hands Vegetable oil, for frying Instructions: Batter: Combine all of the ingredients in a medium mixing bowl. Breading: Pulse the crackers and potato chips in a food processor until finely ground. Transfer the mixture to a shallow bowl. Filling: Cut the canned meat into chunks and put it into a food processor with the pickle slices. Pulse until the mixture becomes chunky. Do not overmix. Roll pieces of the cream cheese into 1 1/2-ounce balls with floured hands to avoid sticking. Fatten each ball with the palm of your hand. Portion out the meat mixture to match the amount of cheese balls. Put a portion of the meat into the middle of a cheese ball and fold the cheese over the meat to enclose. Once you have a ball formed, dip it in the batter and then roll it in the cracker mixture. Repeat with the remaining cheese balls and meat. Heat about 1-inch of vegetable oil in a frying pan over medium heat. Gently fry the bites, in batches, until golden brown. Remove them from the oil to a serving platter and enjoy! ","[Chardonnay, Sauvignon Blanc, Riesling, Ros]" 43039,"Calabrian Chili Popcorn 1 tablespoon vegetable oil 1/2 cup popcorn kernels
4 tablespoons (1/2 stick) unsalted butter
1 teaspoon Calabrian chili paste
1/2 teaspoon kosher salt
Instructions: Heat a Dutch oven over medium-high heat. Add the oil and the popcorn kernels and cover the pan. Cook, shaking occasionally, until the kernels have popped and the popping has slowed to 1 or 2 every second or so. Pour the popcorn into a large bowl. To the hot pan, add the butter and swirl until melted. Add the chili paste and stir to combine. Drizzle the mixture over the popcorn and toss well to coat. Season with the salt and serve. ","[Syrah, Zinfandel, Tempranillo, Barbera]" 43040,"Leeky Chicken Soup 4 large leeks, trimmed, washed, and dried 2 boneless skinless chicken breast halves 1 large bay leaf, fresh or dried 2 tablespoons extra-virgin olive oil 3 to 4 garlic cloves, chopped Salt and freshly ground black pepper 1 cup dry white wine 1 quart chicken stock 2 cups egg pasta, such as broken egg fettuccine or tagliatelle 2 tablespoons chopped fresh thyme leaves 2 teaspoons grated lemon zest 1/4 cup fresh flat-leaf parsley, chopped Crusty baguette, sliced Soft cheese such as goat cheese, Robiola, Camembert or Boursin Instructions: Trim the tough tops and root ends, of the leeks, cut them, lengthwise, in half, then slice them into 1/2-inch thick pieces. Fill a large bowl or sink with water, add the leeks, and separate the slices to let the grit fall away. Remove the leeks with a skimmer and dry them in a salad spinner or on a clean kitchen towel. Put the chicken and bay leaf in a small pan and add water almost to cover. Put the pan over high heat, and bring to a boil. Reduce the heat to a simmer, and poach the chicken until cooked through, about 10 minutes. Meanwhile, heat the extra-virgin olive oil in a soup pot or Dutch oven over medium heat. Add the leeks and garlic, season with salt and pepper, to taste, then stir, cover, and cook for 7 to 8 minutes. Add the wine and cook out for 1 minute, then add the stock and bring to a boil. Reduce the heat to a simmer. Remove the chicken from the poaching liquid and dice, then stir it into the stock. Strain the poaching liquid and add it to the soup. Add the egg pasta, thyme, and lemon zest. Cook at a low boil until the pasta is tender. Stir in the parsley and season with salt and pepper, to taste. Ladle the soup into serving bowls. Spread the crusty bread slices with soft cheese and serve with the soup. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 43041,"No-Churn Ice Cream Three Ways 1 cup sweetened condensed milk 3/4 cup chocolate hazelnut spread, such as Nutella 2 cups heavy cream 2 teaspoons vanilla extract Pinch flaky sea salt 1/2 cup milk or dark chocolate chunks 2 cups fresh or frozen blueberries 2 tablespoons honey 2 tablespoons lemon juice 1/4 cup chia seeds 2 cups heavy cream 1 cup sweetened condensed milk 2 teaspoons vanilla extract Pinch flaky sea salt 2 1/4 cups heavy cream 1 to 2 tablespoons dried lavender, depending on your taste 5 ripe peaches, roughly chopped 1/4 cup honey 2 tablespoons butter, cut into cubes 1 cup sweetened condensed milk 2 teaspoons vanilla extract Instructions: For the salted chocolate-hazelnut chip: Add the sweetened condensed milk and chocolate hazelnut spread to the bowl of a stand mixer fitted with the whisk attachment (or use a hand-held electric mixer) and whip until smooth and combined. Add the heavy cream, vanilla and salt. Whip until stiff peaks form. Stir in the chocolate chunks. Spoon the ice cream into a freezer-safe container and freeze for 6 hours or overnight. For the blueberry chia jam: Combine the blueberries, honey and lemon juice in a small saucepan and bring to a boil. Cook, mashing the berries with a fork occasionally, until the blueberries burst, 5 to 8 minutes. Stir in the chia seeds and reduce the heat, then simmer until thick, 5 minutes. Remove from the heat, then stir in 1/3- to 1/2-cup water, as needed to thin the jam slightly. Let cool, at least 15 minutes. Add the heavy cream, sweetened condensed milk, vanilla and salt to the bowl of a stand mixer fitted with the whisk attachment (or use a hand-held electric mixer). Whip until stiff peaks form. Using a spatula, swirl in the blueberry jam, leaving white streaks to create a swirled blueberry ice cream. Spoon the ice cream into a freezer-safe container and freeze for 6 hours or overnight. For the peach honey lavender: Add 1/2 cup of the cream to a small saucepot and bring to a low boil. Remove from the heat and stir in the lavender. Cover and steep 10 minutes, then strain through a fine-mesh strainer; discard the lavender. Transfer to the fridge to cool completely, at least 2 hours.
Preheat the oven 400 degrees F. Line a baking sheet with parchment paper. Add the peaches, honey and butter and toss well to combine. Bake until the peaches have caramelized, 30 to 35 minutes. Set aside to cool. Add the cooled lavender cream, the sweetened condensed milk, vanilla and the remaining 1 3/4 cups heavy cream to the bowl of a stand mixer fitted with the whisk attachment (or use a hand-held electric mixer). Whip until stiff peaks form. Gently stir in the peaches. Spoon the ice cream into a freezer-safe container and freeze for 4 hours or overnight. ","[Chardonnay, Pinot Grigio, Riesling, Moscato]" 43042,"Carolina Wings 1 pound chicken wings, cut into segments, tips removed and discarded 1 tablespoon salt 1 tablespoon freshly cracked black pepper 1/4 cup ketchup 1/2 cup red wine vinegar 1/4 teaspoon red chili flakes 1 tablespoon adobo sauce 1 teaspoon dry mustard 2 teaspoons granulated garlic 1 teaspoon sugar 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 Carolina 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. ","[Zinfandel, Merlot, Malbec, Tempranillo]" 43043,"Pork Chops and Rice 4 tablespoons butter
1 cup long grain white rice
4 pork chops, bone in
Salt
One 10-ounce can beef broth, plus more if needed
4 onion slices, separated into rings
1/4 teaspoon pepper
Instructions: Preheat the oven to 350 degrees F. In a medium skillet, melt the butter over medium-low heat. Add the rice and saute until it is light brown, about 5 minutes. Spread the rice in a 9- by 13- by 2-inch casserole. Sprinkle the pork chops with salt and arrange them on top of the rice. Pour the broth and 2/3 cup water over the chops. Spread the onion rings over the chops and sprinkle them with the pepper. Cover the dish with aluminum foil and bake until the pork chops are tender, about 45 minutes. Change the oven to broil, add a bit more broth if the rice is dry and return the dish to the oven for a couple of minutes until the pork is browned. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Rioja]" 43044,"Bananas Foster 3 1/2 tablespoons dark rum 1 1/2 teaspoons vanilla extract 1/2 cup dark brown sugar 1 tablespoon molasses 1/2 teaspoon ground cinnamon 2 pinches kosher salt 2 tablespoons unsalted butter 4 bananas, peeled, sliced lengthwise and crosswise 1 pint vanilla bean ice cream Instructions: In a small saucepan, combine the rum, vanilla extract, brown sugar, molasses, cinnamon and a tiny pinch of salt. Bring the mixture to a simmer and stir to dissolve the brown sugar. Shut off the heat and keep warm on the stove. Heat a cast iron skillet over medium heat. When the skillet feels pretty hot, add the butter and allow it to brown slightly. Toss in the bananas and arrange them, with a wooden spoon, in a single layer in the pan. Sprinkle with a tiny pinch of salt and cook for about 30 seconds to 1 minute. Turn them on their second side and cook for an additional 30 seconds. Shut off the heat, then pour in the rum mixture and stir to coat. Serve immediately with vanilla ice cream. ","[Rum, Port, Tawny Port, Sherry]" 43045,"Cucumber Margarita 1/4 cucumber, peeled, sliced, seeded, and diced 1 lime, juiced, plus a wedge or slice, for garnish 2 ounces tequila reposado 1-ounce simple syrup or agave nectar 1-ounce sweet and sour mix Pinch cayenne pepper powder Instructions: In a cocktail shaker muddle cucumber, add ice, lime juice, tequila, simple syrup, sweet and sour mix and pepper powder. Shake and serve in a rocks glass with salted rim. Garnish with a wedge or slice of lime. ","[Tequila, Mezcal, Cava]" 43046,"Cheesy Caramelized Onion Bacon Dip 8 slices thick bacon 4 large Vidalia or sweet onions, thinly sliced
1 teaspoon garlic powder
1 teaspoon ground mustard
1/2 teaspoon freshly cracked black pepper
1 teaspoon kosher salt
One 8-ounce brick cream cheese, at room temperature
1/2 cup Greek yogurt
3 tablespoons mayonnaise
2 tablespoons chopped fresh parsley 1 teaspoon Worcestershire sauce 3/4 cup grated yellow Cheddar 3/4 cup grated Swiss cheese One 10- to 12-inch boule
Crudites, for serving Instructions: Preheat the oven to 375 degrees F. Place the bacon on a sheet pan fitted with a wire rack. Roast the bacon until crispy, about 20 minutes.
Pour the bacon fat from the sheet pan into a large skillet and warm over medium-high heat. Add the onions to the skillet and cook, stirring frequently, for about 1 minute, then sprinkle in the garlic powder, ground mustard, pepper and 1/2 teaspoon salt. Reduce the heat to medium-low and continue to cook, stirring occasionally, until the onions are browned, soft and caramelized, 30 to 45 minutes. Set aside. Preheat the broiler. Stir together the cream cheese, yogurt, mayonnaise, parsley, Worcestershire, 1/2 cup Cheddar, 1/2 cup Swiss and the remaining 1/2 teaspoon salt until completely combined. Stir in the warm onions. Cut the top of the boule off and hollow out the center. Place the boule on a parchment-lined baking sheet. Save the scooped out chunks of bread and cut the removed top into pieces to dip later. Fill the boule with the onion mixture and sprinkle the top with the remaining cheeses, holding back a tablespoon of each. Cut the bacon into 2-inch pieces and arrange them like the rays of the sun around the perimeter of the dip, then sprinkle the remaining cheese in the middle, overlapping the bacon to make an extra-cheesy center. Broil, watching closely to prevent burning, until the bacon is crisp and the cheese is melted beneath, about 2 minutes. Serve warm with crudites and reserved chunks of bread and use the bread bowl/bacon for dipping! ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Gavi]" 43047,"Reverse-Sear Filet Mignon (or Ribeye Filet) One 1 1/2-inch-thick filet mignon (about 8 ounces) 2 teaspoons kosher salt Peanut oil Instructions: Season the steak on both sides with the salt and place on a rack set inside a sheet pan for 10 minutes at room temperature while you preheat your oven. Preheat the oven to 200 degrees F. Insert a probe thermometer horizontally through the side of the steak and roast the steak until it reaches an internal temperature of 120 degrees F, about 30 minutes (see Cook's Note). Remove the steak from the oven and rest uncovered for 10 minutes. Meanwhile, place a 12-inch cast-iron pan over high heat until it reaches at least 600 degrees F, about 10 minutes. (You'll know you're close when a half teaspoon water dropped into the middle of the pan is completely evaporated in 5 seconds). Brush a very light coat of peanut oil onto both sides of the steak. Sear steak on each side for 1 minute. Rest the steak on a rack 5 minutes, and then slice diagonally against the grain to serve. ","[Cabernet Sauvignon, Malbec, Syrah, Tempranillo]" 43048,"Organic Rainbow Carrots with Walnut Oil and Toasted Cumin Seeds 1 gallon water 1 tablespoon whole cumin seeds 32 organic rainbow baby carrots, peeled, with 1-inch of the tops left on 1/8 cup walnut oil Kosher salt and freshly ground black pepper Instructions: In a large pot, bring the water to a boil. While the water is coming to a boil, place the whole cumin seeds in a small pan over medium heat. Cook, shaking the pan occasionally, until fragrant, about 2 to 3 minutes. Add the carrots to the boiling water. Cook until crisp-tender, about 4 minutes. Remove the carrots from the water and place them in a large serving dish. Add walnut oil and cumin seeds. Season with salt and pepper, to taste, and toss to distribute seasonings. Serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Gavi]" 43049,"Banana Split Milkshake 8 ounces vanilla ice cream 8 ounces chocolate ice cream
4 ounces fresh strawberries, sliced
2 ounces crushed pineapple
1/2 banana, peeled and sliced
2 tablespoons heavy cream
2 tablespoons whole milk, plus more if needed Instructions: Add the vanilla ice cream, chocolate ice cream, strawberries, pineapple, banana, heavy cream and milk to the pitcher of a blender, and blend until smooth. Add more milk for a thinner consistency. ","[Chardonnay, Moscato, Riesling]" 43050,"The Peter Piper Cocktail Ice 4 1/2 ounces pepper vodka 2 ounces pickle brine Splash dry vermouth 2 cornichons, for garnish Instructions: In a shaker filled with ice, add the vodka, pickle brine and vermouth and shake vigorously. Pour into 2 up glasses and garnish with a cornichon on a pick. ","[Gin, Vodka, Vermouth]" 43051,"Thai Chicken Soup 1 tablespoon vegetable oil 1 onion, thinly sliced 2 cloves garlic, minced 2 tablespoons green curry paste 6 cups low-sodium chicken broth 1 15-ounce can coconut milk 1 tablespoon fish sauce, plus more to taste 2 red bell peppers, thinly sliced 4 ounces thin rice noodles, broken into pieces 2 small skinless, boneless chicken breasts (about 1 pound), very thinly sliced crosswise 1 tablespoon fresh lime juice, plus more to taste 1 cup roughly chopped fresh cilantro Instructions: Heat the vegetable oil in a large pot over medium-high heat. Add the onion and cook, stirring occasionally, until softened and lightly browned, about 8 minutes. Add the garlic and curry paste and cook, stirring, 1 to 2 minutes. Add the chicken broth, coconut milk and fish sauce; cover and bring to a boil.
Add the bell peppers and noodles and simmer, uncovered, until the noodles are al dente, about 3 minutes. Add the chicken and simmer until just cooked through, about 3 more minutes. Stir in the lime juice and cilantro. Add more fish sauce and lime juice, if desired.
","[Sauvignon Blanc, Pinot Grigio, Gewrztraminer, Riesling]" 43052,"Antipasto Sausage Skewers Nonstick cooking spray 12 ounces fully cooked Italian-style poultry sausage, cut into 1-inch pieces 1/2 cup lightly packed fresh basil 1 12-ounce jar roasted red peppers, drained, rinsed and cut into 1-inch pieces 2/3 cup sun-dried tomatoes, cut into 1-inch pieces if large 1 14-ounce can artichoke hearts, drained and quartered Instructions: Heat a nonstick skillet over medium heat; mist with cooking spray. Add the sausage; cook, turning 2 or 3 times, until warmed through and browned, about 8 minutes. Thread 1 small or 1/2 large basil leaf onto a small wooden skewer. Add a piece of roasted red pepper, sun-dried tomato, artichoke and sausage, arranging them on the skewer so that it can stand up on the sausage end. Repeat with the remaining ingredients to make about two-dozen skewers. ","[Chardonnay, Vermentino, Gavi, Sauvignon Blanc]" 43053,"Blue Moonandreg; Blackened Pork Chops 4 12 oz. pork chops 12 oz. andouille sausage, diced 12 oz. mozzarella 8 oz. mascarpone cheese 4 oz. blackening spice 2 pt. cherry tomatoes 1 lemon, juiced 2 tbsp. butter 3 tbsp. parsley, chopped Instructions: Description Spring is calling, and so is this amazing dish of blackened pork chops stuffed with andouille, mozzarella, and mascarpone, served with lemon-parsley tomatoes. Pairing Blue Moon® Spring Blonde Wheat Ale is brewed with orange and lemon peel for a little extra zing, which pairs perfectly with pork, sausage, and vegetables. Pre-heat the oven to 350 degrees F. To stuff the pork chop, insert a thin boning knife into the middle of the chop, starting by the bone. Use the knife to create a pocket, cutting horizontally. To make the stuffing, mix sausage, mozzarella, and mascarpone. Season with salt and pepper to taste. Using your fingers, stuff about 1/4 of stuffing into each chop. When finished, coat with blackening spice and refrigerate 30 minutes. In cast-iron pan with about 1/2 inch of oil in pan. Heat oil until smoking. Add chops, searing for about 1 minute on each side. Remove from heat and put on a baking sheet. Bake for 15 to 25 minutes until cheese is oozing and pork is medium. Let rest five minutes. While pork is cooking, dump oil from pan, then add tomatoes and lemon juice. Cook about five minutes over high heat until tomatoes are hot and blistering. Add butter then remove from heat. Add parsley to tomatoes, one chop on each plate and top with tomatoes. ","[Blonde Ale, Brown Ale, Riesling, Chianti]

" 43054,"Boeuf Bourguignon 1 -ounce butter, plus 2 ounces butter, for frying 1 -ounce flour 4 tablespoons olive oil, for frying 4 1/4 pounds beef shoulder, cut into large pieces 2 onions, chopped 2 strips unsmoked bacon, cut in pieces 6 carrots, chopped 2 stalks celery, chopped 1/2 turnip, diced 1 small bunch parsley, leaves finely chopped 1 sprig thyme 1 sprig rosemary 1 sprig oregano 1 tablespoon chopped garlic 2 bottles red burgundy wine Salt and freshly ground black pepper 1 tablespoon black currant liqueur (recommended Creme de Cassis) Garlic Croutons, recipe follows Serving suggestion: boiled potatoes and garlic croutons 3 slices white bread, cut into small squares 2 tablespoons olive oil, for frying 2 cloves garlic, mashed Salt and freshly ground pepper Instructions: Combine 1-ounce of butter and 1-ounce of flour to make a paste. Set aside. In a large heavy-bottomed saucepan, brown the beef in remaining 2 ounces butter and oil on a medium to high heat for 4 or 5 minutes until seared on all sides. Remove from pan and reserve. Add onions and cook until translucent. Add bacon and cook until softened. Add carrots, celery, turnip, parsley, thyme, rosemary, oregano, and garlic. Add the butter and flour mixture. Stir to make sure ingredients are well-combined. Add the beef back and pour in the wine, making sure that it covers the ingredients. Bring to a boil and season with salt and freshly ground pepper. Add 1 tablespoon of Creme de Cassis. Cover and simmer for 4 hours on a low heat. Garnish with a little chopped parsley and serve with Garlic Croutons. Saute the bread cubes in olive oil and garlic. Season with salt and pepper. ","[Chardonnay, Pinot Noir, Cabernet Sauvignon, Syrah]

" 43055,"Kids Can Make: Ricotta, Blueberry and Grape Toasts 1/4 cup sliced, skin-on almonds 3/4 cup red seedless grapes, halved 1/2 cup blueberries 1 tablespoon honey, plus more for drizzling and serving 1 teaspoon fresh lemon juice 1/2 cup ricotta 1 teaspoon lemon zest 2 tablespoons unsalted butter, softened 1/2 baguette, cut into two 6-inch pieces, halved horizontally Kosher salt and freshly ground black pepper Instructions: Heat the oven to 350 degrees F. Spread the almonds on a rimmed baking sheet, and toast until lightly browned and fragrant, about 5 minutes; transfer to a small bowl, and set aside. Toss the grapes, blueberries, honey and lemon juice in a medium bowl. Stir together the ricotta and lemon zest in a small bowl. Dividing evenly, spread the 4 baguette halves with the butter. Transfer to the rimmed baking sheet, and toast until lightly browned and crisp, 5 to 7 minutes. Sprinkle the toasted halves with a pinch of salt and a bit of pepper, and spread each with 2 tablespoons of the ricotta mixture. Put each half on an individual serving plate, drizzle with honey, top with a generous 1/4 cup of the fruit mixture and sprinkle with 1 tablespoon of the toasted almonds. Serve with more honey on the side. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 43056,"Spring Onion and Parmesan Whole-Wheat Scones 1 cup plus 2 tablespoons (4.1 ounces) whole-wheat flour 1 1/2 cups (6.5 ounces) all-purpose flour 1 tablespoon plus 1/2 teaspoon baking powder 1 tablespoon sugar 1/2 teaspoon salt 4 tablespoons (1/2 stick) cold unsalted butter, cut into cubes 1/3 cup chopped spring or green onions, green parts only (from about 2 spring onions) 1/3 cup (0.6 ounces) shredded Parmesan
1 tablespoon chopped fresh thyme leaves 1 large egg 1 cup reduced-fat (2 percent) milk Nonstick cooking spray Instructions: Heat the oven to 400 degrees F. Spread parchment paper on a large baking sheet and sprinkle with 1 tablespoon whole-wheat flour. Set aside. Mix together the all-purpose flour, baking powder, sugar, salt and 1 cup whole-wheat flour in a large bowl, using a fork. Cut or rub in the butter into the flour mixture, with a pastry blender or your fingertips, until the mixture resembles coarse sand with a few pea-sized butter pieces remaining. Add the onions, cheese and thyme and toss gently. Whisk together the egg and milk in a small bowl; add to the flour mixture and stir gently with a wooden spoon just until mixed (do not overmix). The dough will be sticky. Turn the dough onto the prepared baking sheet. Sprinkle with the remaining tablespoon whole-wheat flour. Using a serrated knife that's been coated with cooking spray, divide the dough in half and shape into two 5-inch circles. Score each circle into 6 wedges with the knife. Bake until firm to the touch, 20 to 25 minutes. Cut each circle into 6 wedges using the scored lines and serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]

" 43057,"Lasagna Bolognese with Fresh Pasta 3 tablespoons olive oil 1 large Spanish onion, finely diced 3 cloves garlic, coarsely chopped 1/2 teaspoon crushed red chili flakes 2 (28-ounce) cans crushed tomatoes 1 (15-ounce) can diced tomatoes Salt and freshly ground black pepper 3 tablespoons chopped fresh parsley leaves 3 tablespoons chopped fresh basil leaves 4 tablespoons olive oil 3 pounds pork shanks (on the bone) 3 pounds beef shanks (on the bone) Salt Freshly ground black pepper 3/4 pound pancetta, finely diced 1 1/2 cups finely diced Spanish onion 1/2 cup finely diced carrot 1/2 cup finely diced celery 4 whole garlic cloves 1 cup dry red wine 3 cups homemade beef or chicken stock 1 (15-ounce) can diced tomatoes and their juices 4 fresh thyme sprigs 3 sprigs fresh rosemary 6 sprigs flat-leaf parsley 1 cup Tomato Sauce Chopped fresh parsley leaves Chopped fresh basil leaves 3 cups ricotta, strained in a cheesecloth lined strainer for at least 4 hours 2 large eggs 1/4 cup chopped fresh flat-leaf parsley 3 tablespoons chopped fresh basil leaves 1/2 cup freshly grated Parmigiano-Reggiano Salt Freshly ground black pepper 2 tablespoons unsalted butter 2 tablespoons all-purpose flour 2 to 2 1/2 cups whole milk, heated Pinch freshly grated nutmeg Salt and freshly ground black pepper 3/4 cup grated fontina cheese 1/2 cup freshly grated Parmigiano-Reggiano 2 tablespoons unsalted butter Bechamel Sauce 4 fresh sheets pasta, cooked for 2 to 3 minutes in boiling, salted water, drained or 1 pound lasagna noodles (cooked in boiling, salted water until slightly under al dente, about 5 minutes) Ricotta mixture Grated Parmigiano-Reggiano Fresh basil leaves Bolognese Sauce Tomato Sauce, for serving Instructions: For the Tomato Sauce: Heat the oil in a large saute pan over medium-high heat, add the onions and cook until soft, 3 to 4 minutes. Add the garlic and red chili flakes and cook for 1 minute. Add the tomatoes, bring to boil, season with salt and pepper and cook until the sauce is reduced and thickened, about 25 to 30 minutes. Stir in the parsley and basil. For the Bolognese Sauce: Preheat the oven to 350 degrees F. Heat the oil in a large Dutch oven over high heat. Season the shanks on both sides with salt and pepper, place in the pan and cook until golden brown on both sides, about 4 minutes per side. Remove the shanks to a plate. Remove fat from the pan. Add the pancetta to the pan and cook until golden brown. Remove pancetta with a slotted spoon to a plate lined with paper towels. Add the onion, carrots, celery and garlic to the pan and cook until soft and lightly golden brown, 4 to 5 minutes. Add the red wine, scrape the bottom of the pan and cook until completely reduced. Add the beef stock, diced tomatoes, thyme, rosemary and parsley and bring to a simmer. Add the shanks and 1/3 of the pancetta back to the pan, cover and transfer to the oven. Cook until the meat is tender and falling off the bone, about 2 hours. Remove the shanks to a cutting board and when cool enough to handle, shred the meat into bite-size pieces and place in a bowl. Strain the cooking liquid into a bowl. Place 3 cups of the cooking liquid into a large high-sided saute pan and bring to a boil over high heat. Cook until the liquid is reduced to about 3/4 cup. Add the shredded meat and the remaining cooked pancetta to the pan along with 1 cup of the tomato sauce, parsley and basil and stir to combine and just heat through. For the Ricotta Mixture: Stir together the ricotta, eggs, parsley, basil, cheese and salt and pepper in a bowl. Cover and refrigerate for at least 1 hour to allow flavors to meld. For the Bechamel (Mornay) Sauce: Melt the butter in a medium saucepan over medium heat. Whisk in the flour and let cook for about 2 minutes. Slowly whisk in 2 cups of the hot milk and continue whisking until the sauce is thickened and loses its raw flavor, about 5 to 7 minutes. Season the sauce with nutmeg, salt and pepper and whisk in the cheeses. If the sauce is too thick, whisk in some of the remaining milk. For Assembly: Preheat the oven to 375 degrees F. Butter the bottom and sides of a 9 by 13-inch baking dish with the butter. Ladle a thin layer of bechamel evenly over the bottom of the pan. Place a layer of pasta dough, cut to fit the inside of the pan on top of the bechamel and top the pasta with the ricotta mixture and spread evenly. Spread a thin layer of bechamel over the ricotta, sprinkle with a few tablespoons of Parmesan and some basil leaves. Top with another layer of pasta and spread the Bolognese sauce evenly over the top. Ladle an even layer of bechamel over the Bolognese sauce, sprinkle with a few tablespoons of Parmesan and some basil leaves. Place the final layer of pasta dough over the meat mixture and ladle the bechamel over the top to completely cover the pasta and sprinkle with 3 tablespoons of Parmesan. Place the pan on a baking sheet and cover loosely with aluminum foil. Bake for 20 minutes. Reduce the heat to 350 degrees F, remove the foil and continue baking until the top is golden brown and the filling is bubbling, about 25 to 35 minutes longer. Remove from the oven and let rest 10 minutes before cutting. Cut into slices and top with some of the remaining tomato sauce, more grated cheese and chopped parsley and basil. ","[Barolo, Barbaresco, Chianti, Brunello di Montalcino]" 43058,"Roasted Tomatillo Salsa 2 pounds fresh tomatillos, husked and well rinsed 2 fresh jalapeno peppers
1 medium white onion, quartered
4 tablespoons olive oil 4 cloves garlic, unpeeled
1/2 cup loosely packed fresh cilantro leaves
Juice of 1/2 lime
Kosher salt Instructions: Preheat the oven to 450 degrees F. Add the tomatillos to a baking sheet along with the jalapenos and onion wedges. Toss with 1 tablespoon of the olive oil and roast about 7 minutes. Turn the vegetables, add the garlic and roast until everything is slightly softened and charred, another 7 to 8 minutes. Set aside to cool. Peel the garlic and remove the stems and seeds from the jalapenos. Add the roasted vegetables to the bowl of a food processor and pulse until still slightly chunky but well combined. Add the cilantro, lime juice and 1 teaspoon salt and pulse until incorporated. With the processor running, stream in the remaining 3 tablespoons olive oil until the salsa is slightly runny but not smooth. At this point you can season with additional salt if desired. Serve with chips or as a salsa for tacos and burritos. ","[Rioja, Tempranillo, Garnacha, Pinot Grigio]" 43059,"Bellini Recipe 4 tablespoons peach puree 5 ounces Sofia Blanc de Blancs Sparkling Wine 2003 Mint leaf, for garnish Instructions: Mix peach puree together with Sofia wine and garnish with mint leaf. ","[Sparkling Wine, Prosecco]" 43060,"Waffled Brioche French Toast 1 1/2 cups milk 3 tablespoons sugar 1 teaspoon pure vanilla extract Pinch salt 5 large eggs Four 1 1/2-inch-thick slices brioche or challah bread Melted unsalted butter, for brushing waffle iron Maple syrup, raspberries and confectioners' sugar, for topping Special equipment: waffle iron (preferably Belgian style) Instructions: Preheat a waffle iron to medium-high. Preheat the oven to 200 degrees F (to keep cooked waffles warm). Whisk together the milk, sugar, vanilla, salt and eggs in a bowl or baking dish. Soak a piece of bread in the mixture for 2 minutes per side. Lightly brush the top and bottom of the waffle iron with butter. Place the soaked bread on the waffle iron and close gently (don't push down). Cook until golden brown and dry underneath when you lift a corner, 5 to 6 minutes. Keep the warm in the oven or covered with foil on a plate. Repeat with the remaining bread. Top the French toast with syrup, raspberries and confectioners' sugar. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 43061,"Garlic Fries 1/2 (26-ounce) bag frozen \fast food\ fries (recommended: Ore-Ida) 2 tablespoons extra-virgin olive oil 1 1/2 teaspoons minced garlic 1 teaspoon Greek seasoning Store-bought tzatziki or gyro dressing, for serving Instructions: Light broiler. On a baking sheet, toss together fries, olive oil, garlic, and seasoning. Arrange fries in a single layer. Broil 6 inches from heat source for 5 to 8 minutes. Serve fries hot with tzatziki for dipping. ","[Chardonnay, Sauvignon Blanc, Riesling]" 43062,"Frisee Salad with Blue Cheese, Bacon and Hazelnuts 3 to 4 tablespoons high-quality extra-virgin olive oil 4 to 5 thick slices bacon, cut crosswise into 1/2-inch slices 3 to 4 tablespoons red wine vinegar Pinch crushed red pepper 1/2 to 3/4 cup crumbled blue cheese, such as Roquefort, Cabrales, or Gongonzola Piquante Salt 3 cups frisee, tough outer parts removed, washed and spun dry 3 to 4 tablespoons coarsely chopped toasted hazelnuts Instructions: Place 1 to 2 tablespoons olive oil in a large saute pan. Add the cut bacon and bring to a medium-high heat. Cook the bacon until it has become brown and crispy and a lot of fat has been rendered. This is a good thing! Place the bacon and the fat into a bowl large enough to fit all of the ingredients. Add the vinegar and the blue cheese and stir to combine. Season with salt. Add the frisee and gently toss to combine. If a little more oil or vinegar is needed do so in small increments and taste as you go. The salad should be well seasoned and dressed but not soggy. Divide the salad onto 4 individual serving plates. Sprinkle with the chopped hazelnuts. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 43063,"Classic Meringue 4 egg whites from large eggs, about 1/2 cup Pinch of salt 1 cup white sugar Instructions: Combine egg whites and salt in mixing bowl of electric mixer. Beat at medium speed until opaque and loosely foamy. Increase speed to high and add sugar in a slow stream down side of mixer. Beat until stiff and shiny. ","[Champagne, Prosecco, Cava]" 43064,"Brussels Sprouts with Bacon: Food Network 4 strips thick-cut bacon 2 tablespoons butter 1 pound Brussels sprouts, halved 1/2 large onion, chopped Salt and freshly ground black pepper Instructions: Cook bacon in a large skillet over medium-high heat until crispy. Remove to a paper towel-lined plate, then roughly chop. In same pan with bacon fat, melt butter over high heat. Add onions and Brussels Sprouts and cook, stirring occasionally, until sprouts are golden brown, 8 to 10 minutes. Season with salt and pepper, to taste, and toss bacon back into pan. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 43065,"Honey Butter 1 pound butter 1/4 cups honey 1/2 teaspoon ground cinnamon 1/2 teaspoon vanilla extract Instructions: Cut the butter into chunks using the dough scraper.
Place butter into the mixer?s work bowl and beat at low speed, using the whisk attachment to loosen the butter. Increase the speed to medium and add the honey, cinnamon, and vanilla extract and beat until well combined, about 5 to 7 minutes. Remove butter from bowl and spoon onto parchment paper or plastic wrap. Roll into a log and refrigerate for 2 hours. ","[Chardonnay, Riesling, Gewrztraminer]" 43066,"Almond Chicken Satay 6 ounces vermicelli rice noodles 2 tablespoons vegetable oil 2 boneless skinless chicken breasts, cut into 3/4-inch pieces Kosher salt and finely ground black pepper 2 tablespoons finely chopped ginger 1 tablespoon finely chopped garlic One 14-ounce can coconut milk 1/3 cup almond butter 12 ounces snap peas 2 tablespoons lime juice 1 fresh hot red cl, thinly sliced Fresh cilantro leaves, for garnish Instructions: Plunge the noodles in hot very hot tap water and let soften for 15 minutes, then drain. In the meantime, heat the oil in a large skillet over medium-high heat until hot. Sprinkle the chicken with 1 teaspoon salt and 3/4 teaspoon pepper, and then add to the skillet. Cook, turning occasionally with tongs, until browned on all sides, about 6 minutes. Stir in the ginger and garlic and cook until very fragrant, 1 to 2 minutes. Stir in the coconut milk, almond butter, 1/4 cup water and 1/2 teaspoon salt, and bring to a simmer. Stir in the snap peas and cook until the peas are bright green, about 3 minutes. Stir in the lime juice and season with salt and pepper. Serve the chicken over the rice noodles, sprinkled with cl and cilantro. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 43067,"Sweet and Sour Couscous-Stuffed Peppers 2 medium carrots, cut into chunks 2 stalks celery, cut into chunks 1 large shallot, cut into chunks 1 1/2 tablespoons olive oil 1/2 pound lean ground beef 2 tablespoons plus 4 teaspoons tomato paste 1/3 cup chopped fresh parsley, dill or a combination 1/3 cup golden raisins 2 tablespoons red wine vinegar Kosher salt 4 red, yellow, orange or green bell peppers or a mix of colors, halved lengthwise and seeded 1/2 cup whole wheat couscous 3/4 cup grated asiago cheese Instructions: Preheat the oven to 450 degrees F. Pulse the carrots, celery and shallots in a food processor until coarsely chopped. Heat 1 tablespoon of the olive oil in a large nonstick skillet over medium high. Add the chopped vegetables and cook, stirring frequently, until light golden and soft, 8 to 10 minutes. (Add a splash of water if the mixture begins to stick.) Add the ground beef and 4 teaspoons of the tomato paste and cook, breaking the mixture up with a wooden spoon, until browned, about 4 minutes. Add 1/2 cup water, the parsley, raisins, 1 tablespoon of the vinegar and 3/4 teaspoon salt. Bring to a simmer and cook until most of the water is absorbed and the mixture gets saucy, about 1 minute. Let cool slightly. Meanwhile, toss the pepper halves with the remaining 1/2 tablespoon oil in a microwave-safe bowl. Cover with plastic wrap and microwave until the peppers are pliable, 10 to 12 minutes. Carefully uncover the bowl and pour out any liquid that has accumulated. Stir the couscous into the beef mixture. Whisk together the remaining 2 tablespoons tomato paste, 1 tablespoon vinegar and 3/4 cup water in the bottom of a large baking dish. Carefully transfer the peppers to the baking dish cut-side up and fill each pepper with the couscous mixture. Sprinkle with the cheese. Cover with foil and bake until the peppers are tender and the stuffing is hot, 20 to 25 minutes. Serve warm or at room temperature drizzled with the tomato cooking liquid. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 43068,"Yucca with Garlic Sauce: Yucca con Mojo 6 pounds whole yucca (fresh or frozen), peeled and cut into 3-inch sections (about 5 pounds trimmed weight or 5 pounds frozen chunks) 1 tablespoon salt 1/2 cup extra-virgin olive oil 2 small Spanish onions, sliced into thin rings 12 cloves garlic, finely minced or mashed to a paste with mortar and pestle 1/4 teaspoon ground cumin 1/3 cup bitter orange juice or a mixture of lime juice and orange juice (reduce amount if a less tart taste is desired) Salt and freshly ground black pepper Instructions: Place the yucca in a large 6-quart pot. Cover with 5 quarts cold water. Add the salt and bring to boil over high heat. Lower heat to medium and cook covered until it feels tender when pierced with a fork but still keeps its shape, about 30 minutes. Be careful not to overcook because yucca can turn into a gooey paste. Turn the heat to low and leave the yucca in the hot water until ready to serve. For The Mojo Sauce: While the yucca cooks, prepare the mojo sauce. Heat the olive oil until fragrant in a medium frying pan over medium-high heat. Saute the onion rings until lightly golden. Add the garlic and the cumin and saute, stirring for a few seconds, until golden. Pour in the bitter orange juice. Season with salt and pepper, to taste. Very quickly, drain the yucca in a large colander and transfer to a decorative serving platter. Cover with the mojo sauce and serve piping hot. In Cuba and the Hispanic Caribbean, yucca con mojo is served alongside rice and beans and roast pork ","[Rioja, Tempranillo, Garnacha, Pinot Noir]

" 43069,"Roasted Mushrooms with Toasted Buttery Hazelnuts 3 tablespoons butter 2 medium shallots, peeled and thinly sliced Kosher salt Freshly ground pepper 1/2 pound white button mushrooms, cleaned and quartered Vermouth 2 tablespoons hazelnuts, slightly crushed 1/4 teaspoon Hungarian paprika Juice from 1 lemon 12 slices French bread, toasted Instructions: Heat a skillet large enough to hold the mushrooms in a single layer over medium-high heat. Add 1 tablespoon of butter, which should, ideally, melt quickly and turn a light brown color. Add the shallots, season with salt and pepper, and give them a quick stir. Add mushrooms, 1 more tablespoon of butter and season with a bit more salt. Cook for about 4 minutes until mushrooms begin to turn golden brown and release some of their water. To avoid a possible flame up, move pan away from the stove and carefully add the vermouth. Return pan to stove and let cook for 2 to 3 minutes to reduce the vermouth. While mushrooms are cooking melt remaining 1 tablespoon butter in a small skillet over low heat. Add the hazelnuts and let them \simmer\ in the butter over low heat until they turn light brown, about 4 minutes. Once the vermouth has reduced and been absorbed by the mushrooms sprinkle in the paprika (use a mesh strainer to evenly distribute the paprika over all the mushrooms). Add the lemon juice and hazelnuts and give it a stir. Remove from heat and let cool for 2 minutes. Top each slice of toasted French bread with about 2 tablespoons of the mushroom mixture, place on platter and serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 43070,"Maui Onion and Sesame Seed Crusted Seared Ahi 3 tablespoons olive oil 1 pound Maui onions, slide thin, for caramelizing 4 (6 ounce) ahi tuna steaks, 2 inches thick 12 ounces thinly sliced, dehydrated, and crushed Maui onions 1 tablespoon white sesame seeds 1 cup premium Jasmine rice 1 Tahitian vanilla bean, split
1 tablespoon finely chopped shallots 1 tablespoon unsalted butter 2 cups clam or fish broth
2 cups apple cider vinegar 1 cup balsamic vinegar 2 cups filtered apple juice 2 ounces unsalted butter, chilled and cubed 4 ounces soy margarine, chilled and cubed Salt and freshly ground black pepper 1/8 cup finely chopped chives Instructions: To prepare ahi: In a heavy bottom saucepan over high heat, heat 2 tablespoons olive oil and add the sliced onion. Cook the onions, constantly stirring until onions caramelize. Set caramelized onions aside. Heat 1 tablespoon olive oil in a large skillet. Roll the tuna in the dehydrated and crushed onions and sesame seeds. Sear on all sides until browned and to desired doneness (rare to medium-rare doneness is recommended). To make Vanilla Bean Jasmine Rice: In a medium saucepot, cook rice over medium heat with vanilla bean, shallots, butter, and broth. Bring to a boil, reduce heat to medium-low, and cover the saucepot with a lid. Simmer until all of the liquid is absorbed and the rice is cooked, about 8 minutes. Remove from heat and fluff the rice with a fork. To make Apple Cider-Soy Butter Vinaigrette: In a medium saucepan, combine both vinegars and apple juice over medium heat. Reduce the liquid mixture to 1/2 cup. Just before serving, stir in the cold butter and margarine in small quantities while whisking over medium heat. Place in a blender and blend for just a few seconds. Season with salt and pepper. Serve the tuna steaks alongside Jasmine rice and caramelized onions, drizzled with the vinaigrette and sprinkled with chives. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Sparkling wine]

" 43071,"White Hot Chocolate with Peeps 3 cups half-and-half 6 ounces white chocolate, finely chopped
1 teaspoon vanilla extract
8 blue or pink marshmallow chicks, such as Peeps Instructions: Put the half-and-half in a medium saucepan and bring to a high simmer over medium heat. Remove from the heat and stir in the white chocolate, vanilla and marshmallow chicks until melted and smooth. Divide among 4 mugs. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 43072,"Native American Bread 1/2-ounce active dry yeast (2 (1/4-ounce) packets) 1 1/4 cups warm water (105 to 110 degrees F) 8 cups all-purpose flour 1/4 cup salt 1 cup lard Instructions: Begin by making an open fire oven with coals. In a small bowl, dissolve the yeast in the warm water and let stand for 5 minutes. In a separate large bowl, mix together the flour, salt, and lard. Knead thoroughly, and then add the yeast mixture and continue to knead until it has reached a dough consistency. Cover dough with a clean kitchen towel and set in a warm dark place to let rise for 45 minutes. Divide dough in half and knead again to remove any air pockets. Place each half in a separate aluminum pan and press the dough down. Push the coals and ashes of the fire to one side, but do not put fire out. Place the aluminum pans on the clean ground of the open fire oven, and bake for 45 minutes. Slice and serve with butter. ","[Zinfandel, Petite Sirah, Tempranillo, Barbera]" 43073,"Barbecue Chicken Sliders 2 Persian cucumbers, thinly sliced 1/2 red onion, thinly sliced 1/4 cup white vinegar 1/2 teaspoon mustard seeds 1/2 teaspoon sugar Kosher salt and pepper 3 cups shredded rotisserie chicken 1 cup barbecue sauce 1 tablespoon Dijon mustard, plus more for the buns 8 sweet Hawaiian rolls Fresh cilantro leaves, for topping Instructions: Combine the cucumbers, red onion, vinegar, 1/4 cup water, the mustard seeds, sugar and 1/2 teaspoon each salt and pepper in a bowl; toss and let stand 30 minutes. Combine the chicken, barbecue sauce and mustard in a large skillet over medium heat. Cook, tossing, until heated through, about 4 minutes.
Spread mustard on the cut side of each roll, then divide the chicken among the roll bottoms. Top with some of the cucumber mixture and cilantro, then close with the top rolls.
","[Chardonnay, Zinfandel, Merlot, Cabernet Sauvignon]" 43074,"Roasted Butternut Squash Soup 2 tablespoons extra-virgin olive oil 1/2 cup (1/4-inch) diced onion 1/4 cup (1/4-inch) diced celery 1/4 cup (1/4-inch) diced carrot 1 cinnamon stick Sea salt, preferably gray salt Freshly ground black pepper About 4 cups chicken stock or canned low-salt chicken broth 1/2 teaspoon ground toasted coriander, optional 1 1/2 cups Roasted Winter Squash, recipe follows 1/2 cup half-and-half, optional 1/4 cup mascarpone cheese, optional 2 tablespoons toasted pumpkin seeds, optional About 3 pounds butternut squash (preferably 1 large squash) Gray salt Freshly ground black pepper 1/2 cup (1 stick) unsalted butter 2 tablespoons finely chopped fresh sage leaves 2 tablespoons granulated sugar 1/4 cup balsamic vinegar 1/4 cup dark unsulfured molasses 2 teaspoons Toasted Spice Rub, recipe follows 1/4 cup fennel seeds 1 tablespoon coriander seeds 1 tablespoon peppercorns 1 1/2 teaspoons red pepper flakes 1/4 cup (1 ounce) pure California chili powder 2 tablespoons kosher salt 2 tablespoons ground cinnamon Instructions: For the soup: Heat the olive oil in a large saucepan over medium heat until hot. Add the onion, celery, carrot, and cinnamon stick and saute until soft but not brown, about 10 minutes. Season with salt and pepper. Add the chicken stock and the coriander, if using, and bring to a boil. Simmer for several minutes. Stir in the squash until smooth, then simmer gently to let the flavors meld, about 10 minutes. Discard the cinnamon stick. Puree the soup in a blender until smooth. (The soup can be made ahead to this point, cooled, covered, and refrigerated for several days or frozen for about 1 month. It will thicken as it cools and may need thinning with stock or water when reheating.) Return the soup to the pan and reheat gently. Add the half-and-half, if using. Adjust the seasoning with salt and pepper. Keep warm until service. To serve: Ladle the soup into serving bowls. Garnish evenly, with the cheese and pumpkin seeds, if desired. Preheat the oven to 400 degrees F. Peel the squash with a vegetable peeler. Halve lengthwise, discard the seeds, then cut into 1-inch dice. Place in a large bowl and season with salt and pepper. Heat the butter in a medium skillet over medium-high heat. When the butter ceases to foam and has turned a light brown, pull the pan off the heat and immediately add the sage, sugar, vinegar (stand back so as not to get splattered), molasses and toasted spice rub. Mix well and let simmer over medium-low heat for 1 to 2 minutes to meld the flavors. Pour the vinegar mixture over the squash and toss well, then transfer to a heavy rimmed baking sheet or baking dish large enough to hold the squash in a single layer. Place in the oven and roast, tossing at least once, until very tender and caramelized, about 45 minutes to 1 hour. Set aside until cool enough to handle but still warm, so the liquids are runny. Working in batches, if necessary, transfer the warm squash and all the cooking liquids to a food processor and process until smooth. Use immediately, refrigerate for up to 5 days, or freeze for up to 2 months. Serving suggestions: Serve the puree on its own as a side dish for roast chicken, turkey, or pork; stir into polenta just before the end of cooking; use as a stuffing for ravioli; make into a soup; or use to flavor pastina. Or omit the sage, season with ground cinnamon and freshly grated nutmeg to taste, and use as a substitute for canned pumpkin in your favorite pumpkin pie recipe. Toast the fennel seeds, coriander seeds, and peppercorns in a small, heavy pan over medium heat. When the fennel turns light brown, work quickly. Turn on the exhaust fan, add the red pepper flakes, and toss, toss, toss, always under the fan. Immediately turn the spice mixture out onto a plate to cool. Put mixture into 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. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 43075,"Panko Crusted Chicken Sandwich with Four cl Aioli 4 boneless chicken breasts 6 cups panko crumbs 2 tablespoons Korean red pepper flakes 1 bunch parsley, leaves only, chopped 2 cups all-purpose flour 3 whole eggs, beaten with 2 tablespoons cold water Salt and pepper Canola oil, for frying 4 leaves red leaf lettuce 4 slices tomato 4 small pain de campagne 1 jalapeno, chopped 1 serrano cl, chopped 1 dried Thai bird cl, ground 1 teaspoon Korean red pepper flakes 1/2 cup fresh lemon juice 1 egg yolk* 1 1/2 cups canola oil Sugar, to taste Salt and pepper, to taste 3 baking potatoes, like russets, washed, and thinly sliced Canola oil, for deep frying Salt Instructions: In a large mixing bowl, combine the panko, red pepper flakes, parsley, salt and pepper. Dip each breast into the flour, then the eggs, and then the panko mixture. Fill a fryer or medium heavy pot 1/3 full with the oil, heat over high heat to 350 degrees F. Add the coated breasts and allow them to cook through, about 8 to 10 minutes. Using a food processor, combine the jalapeno, serrano, ground Thai bird cl and red pepper flakes and blend until minced. Add the lemon juice and the egg yolk to the mixture. While the processor is running, slowly pour in the oil. Continue until a mayonnaise-like consistency is achieved. Season with the sugar, salt, and pepper, and refrigerate until ready to use. *RAW EGG WARNING Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell. Using a mandoline, or a sharp knife thinly slice the potatoes. Fill a fryer or medium heavy pot 1/3 full with the oil and heat over high heat to 300 degrees. Add the potatoes to the oil and fry until golden brown and crisp about 5 minutes, making sure to turn the chips at least once. Remove the chips and drain on paper towels, sprinkle with salt. Plating: Cut each bread in half and toast on a grill or under a broiler. Spread the aioli on one side of the bread and top with the lettuce and tomato slices. Cut the chicken lengthwise and place it on top. Garnish with the potato chips Beverage suggestion: special Ice Teas and lots of beers Fosters, Sam Adams, Sierra Pale Ale ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]

" 43076,"Spicy Red Square Cole Slaw with a Zakutzky of Smoked Fish 1 head red cabbage 1 bunch scallions 1 cup mayonnaise 1 tablespoon light brown sugar 2 tablespoons hot cl sesame oil Salt and freshly ground black pepper, to taste 1 cup peanuts Array of smoked fish, raw vegetables, and pickles, listing follows Smoked Sturgeon Kippered Salmon Smoked Sable Carp Whitefish (Chubs) Olives Sour tomatoes Cucumber slices Caper berries Baby carrots Baby corn Instructions: Shred the cabbage. Slice the scallions on the bias, into 1-inch strips. In a large bowl, mix together with the mayonnaise, sugar and hot oil and seasoning. Let sit overnight, or at least 4 hours. Mix in the peanuts before serving. Serve with the array of smoked fish, raw vegetables and pickles. ; Serve with bialy and pumpernickel. ","[Zinfandel, Syrah, Tempranillo, Garnacha]" 43077,"Strawberry Sauce 2 pints strawberries, hulled and cleaned Sugar, as needed Instructions: Puree the strawberries and sugar, to taste, in a blender. Strain, if desired. Serve. ","[Riesling, Moscato, Vin Santo]" 43078,"Steamed Mussels with Fennel and Tomato 1/4 cup extra-virgin olive oil 5 large cloves garlic, very thinly sliced 1 bulb fennel (with some fronds), halved and thinly sliced 2 medium carrots, very thinly sliced Kosher salt and freshly ground pepper 1/4 cup dry vermouth or white wine 1 28-ounce can San Marzano plum tomatoes, crushed lightly by hand 2 teaspoons roughly chopped fresh tarragon 2 pounds mussels (preferably cultivated), scrubbed well and beards pulled off Crusty bread, for serving Instructions: Heat the olive oil in a Dutch oven over medium heat. Add the garlic and fennel; cook until just soft and fragrant, about 4 minutes. Add the carrots and season with salt and pepper; continue cooking, stirring occasionally, until the carrots are just soft, about 4 minutes. Add the vermouth and boil to reduce slightly. Add the tomatoes and tarragon, then cover the pot and simmer until the vegetables are tender, about 15 minutes. Stir in 1/2 cup water and the mussels. Raise the heat to high, cover and cook until the mussels open, 3 to 5 minutes. (Check halfway through and transfer any open mussels to a serving bowl.) Transfer all the mussels to a serving bowl, discarding any that do not open. Season the sauce with pepper and, if needed, salt, and pour over the mussels. Serve with the bread.
Photograph By Antonis Achilleos ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 43079,"Carrot-Ginger Salad 2 cups pre-shredded carrots 3 tablespoons storebought ginger dressing Instructions: In a small bowl, combine carrots and ginger dressing. Mix well to combine. ","[Riesling, Gewrztraminer, Pinot Grigio]" 43080,"Heavenly Chocolate Delight 2 1/2 cups finely chopped chocolate (recommended: Valhrona brand) 2 tablespoons whipping cream 1 cup butter 4 eggs 4 egg yolks 1/2 cup granulated sugar 2 teaspoons Armagnac 1/4 cup all-purpose flour 1/4 cup unsweetened cocoa powder, plus more for sifting Powdered sugar Spun Sugar Halo, recipe follows 1 cup sugar 1/2 cup water Instructions: Filling: In a heavy saucepan combine 1 cup of the chocolate and whipping cream. Stir over low heat until chocolate melts. Transfer mixture to a small bowl. Cover and chill for 45 to 60 minutes or until nearly set. Lightly grease and cocoa powder 6 (3/4-cup) souffle dishes. Divide chilled chocolate filling evenly between dishes. Place dishes in baking pan, set aside. In a double boiler over low heat, stir butter and remaining 1 1/2 cups chocolate over low heat until melted. Remove from heat and let cool. Set aside. Batter: Preheat oven to 400 degrees F. In a large mixing bowl beat eggs, egg yolks, granulated sugar, and Armagnac on high speed for 5 minutes or until thickened and lemon-colored. With mixer on medium speed, beat in melted butter-chocolate mixture until combined. Sprinkle flour and cocoa powder over the chocolate mixture, beat on low speed until combined. Divide batter evenly among the dishes. Bake uncovered for about 15 minutes or until the cakes feel firm at the edge. Cool in dishes for 2 to 3 minutes. Using a knife, loosen cakes from side of dishes. Invert onto dessert plates. Sift cocoa powder onto plates, dust cakes with powdered sugar and serve with Spun Sugar Halos. Combine sugar and water in a saucepan over medium heat until sugar is dissolved and mixture caramelizes, about 15 minutes. Drop syrupy mixture onto waxed paper in a circular \halo\ and cool before peeling off waxed paper backing. Place halos on top of cakes as garnish. ","[Chardonnay, Pinot Grigio, Riesling, Merlot]" 43081,"Fennel Salad 2 bulbs fennel, chopped 5 celery stalks, chopped 2 tablespoons chopped fresh basil leaves 2 tablespoons red wine vinegar 2 teaspoons olive oil 1/2 teaspoon salt 1/4 teaspoon ground black pepper Instructions: Combine all ingredients in a medium bowl and toss to combine. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio]" 43082,"Jimmy Buffett's \Cheeseburger in Paradise
28 ounces fresh USDA choice beef chuck, diced 2 tablespoons kosher salt 1 tablespoon ground black pepper 1/2 tablespoon garlic salt 1/2 tablespoon onion salt 1 teaspoon celery salt 8 slices American cheese - 1 slice if any other kind of cheese 4 sesame hamburger buns, toasted 8 leaves iceberg lettuce 4 slices tomato, 1/4-inch thick 4 slices red onion, 1/4-inch thick 4 toothpicks 4 pickle spears 2 pounds Idaho potatoes, peeled, cut into fries and fried until golden brown Instructions: Using a meat grinder with a 3/8-inch plate, grind the meat. Change to a 1/8-inch plate, and grind a second time. Shape the ground meat into 4 (7-ounce) patties. In a mixing bowl, combine the kosher salt, pepper, garlic salt, onion salt and celery salt. Mix well. Place burger on a hot grill and season with the seasoning salt. Cook the burgers halfway to desired temperature and flip over and finish cooking. Place cheese on the burger when it is 3/4 of the way cooked and melt. Place bottom bun on plate. Place burger on bottom bun. Place lettuce, tomato and onion on top of the burger. Cover with top bun and secure with a toothpick. Place pickle next to the burger. Place fries on the plate. ","[Chardonnay, Merlot, Cabernet Sauvignon, Zinfandel]" 43083,"Spiced Chicken Fingers with Sweet-Sour Sauce Canola oil, to cook 1 small onion, roughly diced 1/2 tablespoon minced ginger 1 medium carrot, peeled, roughly diced 1 small pineapple, peeled, roughly diced 2 cups pineapple juice 1/2 cup rice vinegar 2 cups rice flour 1/2 tablespoon paprika 1/4 tablespoon cayenne 2 tablespoons white sesame seeds 1 quart cold soda water 4 single chicken breasts, skinless, 3 by 1/2 by 1/2-inch strips Salt, to taste Instructions: In a hot sauce pot coated with oil, saute the onions, ginger and carrots until soft, about 8 minutes. Season and add the pineapple, juice and vinegar. Cook until pineapple is soft, about 5 minutes. Puree mixture and check for seasoning. In another sauce pot filled 1/3 full of oil, heat to 350 degrees. In a bowl, mix together the flour, paprika, cayenne and sesame seeds. Whisk in the soda until a pancake batter consistency is achieved. Dip the chicken fingers individually in the batter and fry until golden brown, about 5 minutes. Season with salt. PLATING Serve the soup in a small bowl on the same plate as a pile of mac-n-cheese. Place fingers on a plate around a small bowl of dipping sauce. Drink Suggestion: Fresh Orange Juice, Cranberry Juice, Limes and Club Soda for house made spritzers. ","[Chardonnay, Gewrztraminer, Pinot Grigio, Riesling]" 43084,"Easy Pantry Chicken 1/4 cup Dijon mustard 1/4 cup tamari soy sauce
1 tablespoon honey, such as wildflower
1/2 teaspoon ground ginger
6 bone-in, skin-on chicken thighs Instructions: Add the mustard, tamari, honey and ginger to a 9-by-13-inch baking dish. Whisk well to combine. Add the chicken pieces and turn to coat them evenly in the marinade, ending with the skin-side up. Cover with plastic wrap and refrigerate for at least 2 hours and up to 8. Remove the chicken dish from the refrigerator 30 minutes before roasting. Toss the chicken pieces again to coat well. Preheat the oven to 400 degrees F. Add 1/4 cup water to the baking dish and swirl to combine. Roast, basting every 15 minutes, until the internal temperature of the chicken reaches 160 degrees F on a digital thermometer, 45 to 50 minutes. Allow the chicken to rest for 10 minutes before serving. Serve with the reduced sauce. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 43085,"Herbed Goat Cheese on Flat Bread 1 large log fresh goat cheese, room temperature 1 Tbs. chopped fresh dill 1 Tbs. chopped fresh parsley 1 tsp. chopped fresh oregano 2 Tbs. extra virgin olive oil salt and pepper to taste more fresh dill for garnish store-bought flatbread crackers or pita chips Instructions: Combine first five ingredients, salt and freshly ground black pepper together in a mixing bowl and stir well until evenly combined. Transfer mixture into a disposable piping bag fitted with a star tip.
Lay out crackers or chips and pipe a round rosette of goat cheese mixture onto each one. Top rosette with a small sprig of fresh dill. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Gavi]" 43086,"Five Spice Sea Scallop with Seared Foie Gras served on Parsnip Puree finished with a Port Wine Fig Sauce 6 large sea scallops, side muscle removed 6 pinches sel gris (gray sea salt) Five Spice, recipe follows 6 (2 1/2-ounce) foie gras medallions, grade \a
White pepper