2 bottles chilled champagne Instructions: Add ice to a large punch bowl. If using chunks (as opposed to a large block of ice), fill the bowl just under half way. Add Cointreau and brandy. Using a ladle or long spoon, stir briefly. Add orange slices and cranberries (if using) and then pour in the champagne. Stir 12 times and let sit for a minute, so the ingredients can get acquainted. ","[Champagne, Prosecco, Sparkling Pinot Grigio]" 46237,"Hot Chocolate with Peppermint Schnapps 1 quart milk (skim, 2 percent or whole) or half-and-half 6 ounces bittersweet or semisweet chocolate, chopped (recommended: Scharffenberger) 9 ounces peppermint schnapps Whipped cream, for serving 6 peppermint sticks, for serving Instructions: Heat 1 cup of the milk in a medium saucepan over low heat. Add chocolate, stirring constantly, until melted. When the chocolate has melted, increase heat to medium and add the remainder of the milk while whisking rapidly. Do not allow to boil. Serve in small cups fortified with a jigger (1 1/2 ounces) of peppermint schnapps and a dollop of whipped cream. Add a peppermint stick to stir. If transporting in a thermos, heat thermos up with hot water to get it warm for 1 minute. Pour water out and fill with hot chocolate. ","[Merlot, Cabernet Sauvignon, Malbec, Zinfandel]" 46238,"Grilled Tofu and Chicken Pad Thai 8 ounces extra-firm tofu 2 (8-ounce) boneless, skinless, chicken breasts 2 tablespoons peanut oil, plus more for brushing Salt and freshly ground pepper 2 shallots, finely chopped 2 cloves garlic, finely chopped 1 tablespoon ancho chili powder 1/4 cup tamarind paste, reconstituted in 1/4 cup water 1/4 cup rice vinegar 2 tablespoons fish sauce 2 tablespoons brown sugar 1/4 cup creamy peanut butter 1 pound Thai rice noodles, soaked in hot water for 15 minutes and drained 1/4 cup thinly sliced green onion 1/4 cup chopped cilantro leaves 4 ounces bean sprouts 1/4 cup cashews, toasted and coarsely chopped 2 limes, halved and grilled Instructions: Heat grill to high. Brush both sides of tofu and chicken with oil and season with salt and pepper. Grill the tofu on each side for 2 to 3 minutes or until slightly charred, remove, and cut into thin slices. Grill the chicken for 4 minutes per side or until slightly charred and just cooked through, remove, and cut into thin slices. Meanwhile, heat 2 tablespoons of oil in a medium saucepan on the grates of the grill or side burner on the grill. Add the shallots and garlic and cook until soft. Add the ancho powder and cook for 10 seconds. Add the tamarind mixture, vinegar, fish sauce, brown sugar, and peanut butter and bring to a boil. Place the cooked noodles, tofu, and chicken in a large bowl. Pour the boiling sauce over the noodles and toss gently until until combined. Fold in the green onion, cilantro, and bean sprouts and top with the chopped nuts. Serve with grilled limes on the side. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Tempranillo]" 46239,"Badal Jaam 2 cups plain yogurt 2 tablespoons lemon juice 10 medium cloves garlic, peeled and finely minced 1/2 teaspoon salt 1/4 cup chopped fresh cilantro leaves, divided 2 large globe eggplants, cut into 3/4-inch-thick slices 1 1/2 teaspoons salt Oil for pan frying 1 tablespoon oil 1-inch piece ginger, peeled and chopped 6 to 8 cloves garlic, peeled and chopped 1/2 medium onion, peeled and chopped 2 teaspoons paprika 1 teaspoon salt 4 medium tomatoes, coarsely chopped and pureed in a food processor 1 1/2 teaspoons toasted powdered cumin seeds 1 1/2 teaspoons black salt powder 1 1/2 teaspoons mango powder 1 1/2 teaspoons cl flakes Instructions: Hang yogurt in a muslin cloth over the sink and let the whey (water) drip out for about 2 hours. Transfer the thickened yogurt to a bowl and add lemon juice, garlic, 1/2 teaspoon salt and half of the cilantro. Mix thoroughly and set aside. Salt eggplant slices with 1 1/2 teaspoons salt and let drain for about 30 to 45 minutes. Pat dry. Heat oil in a 10-inch skillet (about 1/4 inch deep) and fry eggplant over medium to high heat until golden brown, about 3 to 4 minutes on each side. Remove and let drain on paper towels. Set aside. Heat 1 tablespoon oil in a 4-quart saucepan. When hot, add ginger and garlic and saute for 20 seconds. Add chopped onion and saute over medium heat until soft, about 6 to 8 minutes. Add paprika, 1 teaspoon salt and tomatoes; simmer for 30 to 40 minutes, or until the sauce becomes thick and is the consistency of ketchup. Place eggplant slices in a deep baking tray in a single layer. Generously brush the top of each eggplant slice with the tomato sauce. Mix together cumin, black salt, mango powder and cl flakes, and sprinkle on top of the eggplant slices. Seal the tray tight with aluminum foil. Bake in a preheated oven for 20 minutes at 275 degrees F. Serve with a dollop of thickened yogurt sauce and a sprinkle of the remaining chopped cilantro on each slice. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 46240,"Roasted Turkey with Turkey Meatballs 2 cups/500 ml hot water 2 cups/500 ml molasses 2 cups/500 ml salt 2 cups/500 ml brown sugar 1 tablespoon/15 ml black peppercorns 2 lemons, sliced 2 onions, quartered 1 head garlic, smashed 1 large bunch fresh rosemary 32 cups/8 l cold water One 16-pound/ 8 kg turkey 1 pound/454 g bacon, diced 2 celery stalks, chopped 2 cloves garlic, minced 2 leeks, chopped 1 large onion, chopped 4 pounds/2 kg ground turkey 1 teaspoon/5 ml smoked paprika Pinch cayenne Salt and freshly ground black pepper
1 cup/250 ml cubed day-old bread (about 2 slices) 1/2 cup/125 ml milk 1 cup/250 ml grated Parmigianino-Reggiano or pecorino 1/2 cup/125 ml chopped fresh chives 1/2 cup/125 ml chopped fresh dill 1/2 cup/125 ml chopped fresh parsley 2 green onions, chopped 1/2 cup/125 ml butter, room temperature 2 cloves garlic, minced Salt and freshly ground black pepper
4 leeks, halved lengthwise 4 cups/1 l chicken or turkey broth Instructions: For the brine and turkey: Pour the hot water in a large and deep non-reactive pan, bucket or large cooler with ice. Stir in the molasses, salt and brown sugar until fully dissolved. Then add the peppercorns, lemons, onions, garlic and rosemary. Add the cold water and let cool to room temperature (or put in the refrigerator). Place the turkey in the brine. Using a syringe, inject the turkey with some of the brine. Cover and leave in the brine for 48 hours in the refrigerator. For the stuffing: In a skillet over high heat, cook the bacon until almost crispy, about 5 minutes. Add the celery, garlic, leeks and onions. Continue cooking until translucent. Add the ground turkey and cook until browned. Add the paprika and cayenne. Season with salt and pepper and let cool. Meanwhile, soak the bread in the milk in a small bowl. In a large bowl, combine the soaked breadcrumbs, the bacon mixture, cheese, chives, dill, parsley and green onions. Season with salt and pepper. Set aside part of the stuffing to stuff the turkey. Form the remaining stuffing into meatballs using a 1 tablespoon measurement. Reserve on a baking sheet covered with parchment paper. Cover with plastic wrap and keep in the refrigerator until ready to cook. With the rack in the lowest position, preheat the oven to 325 degrees F (170 degrees C). Remove the turkey from the brine and dry thoroughly. To roast the turkey: In a bowl, mix together the butter and garlic. Set aside. Fill the turkey cavity with the reserved stuffing. Tie the drumsticks together with kitchen string to help the turkey keep its shape. Rub the turkey in between the skin and the flesh with the garlic butter. Sprinkle with salt and pepper. Scatter the leeks on the bottom of a large roasting pan and pour in the chicken broth. Place the turkey on the leeks. Add the meatballs to the pan. Roast for about 5 1/2 hours, basting the turkey with the broth every 20 minutes, until a meat thermometer inserted in the thigh without touching the bone reads 180 degrees F (82 degrees C). If necessary, add more broth so there is always about 4 cups/1 l liquid in the bottom of the roasting pan. If any parts of the turkey begin to scorch during cooking, cover them with aluminum foil. Place the turkey and meatballs on a serving platter. Cover and let rest 20 minutes. Strain the liquid from the roasting pan into a saucepan and skim the fat at the surface. Adjust the seasoning. Reduce the sauce to the desired consistency. Keep warm. Serve the turkey with the roasting sauce and the turkey meatballs. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 46241,"Lemon Meringue Tart 1 1/4 cups all-purpose flour 1/2 cup plus 3 tablespoons sugar Kosher salt 6 tablespoons (3/4 stick) cold unsalted butter, diced 2 tablespoons cold vegetable shortening (recommended: Crisco) 1/4 cup ice water 4 extra-large egg whites, at room temperature 1/4 teaspoon cream of tartar Lemon Filling, recipe follows 1/4 pound (1 stick) unsalted butter, at room temperature 1 1/2 cups sugar 4 extra-large eggs 3 extra-large egg yolks (save the whites for the meringue) 1/4 cup finely grated lemon zest (6 to 8 lemons)
1/2 cup freshly squeezed lemon juice
1/8 teaspoon kosher salt Instructions: Combine the flour, 3 tablespoons of the sugar, and 1/2 teaspoon salt in a bowl and place in the freezer for 30 minutes. Put the flour mixture in the bowl of a food processor fitted with a steel blade. Add the butter and shortening and pulse about 10 times until the butter is in small bits. Add the ice water and process until the dough comes together. Dump on a well-floured board and form into a disk. Wrap in plastic and chill for at least 30 minutes.
Meanwhile, preheat the oven to 375 degrees F.
Roll out the dough and fit into a 9-inch tart pan with removable sides. Don't stretch the dough when placing it in the pan or it will shrink during baking. Cut off the excess by rolling the pin across the top of the pan. Line the tart shell with a piece of buttered aluminum foil, butter side down, and fill it with dried beans or rice. Bake for 10 minutes. Remove the beans and foil and prick the bottom of the shell all over with a fork to allow the steam to escape. Bake for another 15 to 20 minutes, until lightly browned. Set aside to cool.
Raise the oven temperature to 425 degrees F.
For the meringue, whip the egg whites, cream of tartar, and 1/4 teaspoon salt in the bowl of an electric mixer fitted with the whisk attachment on high speed until frothy. With the mixer still running, slowly add the remaining 1/2 cup of sugar and beat until the meringue is thick and shiny, about 2 minutes.
Immediately spread the lemon filling in the cooled tart shell and pipe the meringue over it with a large star tip. Be sure the meringue covers the entire top and touches the edges of the shell, to prevent it from shrinking. Bake for 3 to 5 minutes, until the meringue is lightly browned. Cool to room temperature. Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment for 1 minute. On low speed, add the eggs and egg yolks one at a time, and then add the lemon zest, lemon juice, and salt. Don't worry; it will look curdled.
Pour the mixture into a small saucepan and cook over medium-low heat for 8 to 10 minutes, until thick, stirring constantly with a wooden spoon. Whisk briskly when it starts to thicken and cook over low heat for 1 to 2 minutes, whisking constantly. Don't allow it to boil! It will be 175 degrees F on an instant-read thermometer. Pour into a bowl and cool to room temperature.
","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 46242,"The Freddy Boombatz 2 cups diced roma tomatoes 1/4 cup fresh basil leaves, chopped 1/4 cup jarred Italian-green olives, pitted and chopped 1 tablespoon red wine vinegar 2 to 4 Calabrian chiles, jarred, minced Kosher salt and freshly ground pepper 1/4 cup extra-virgin olive oil 5 cloves garlic, minced 1 shallot, minced 1 head broccoli rabe, stems discarded, minced 1 tablespoon unsalted butter Pinch red pepper flakes (or more if desired) Kosher salt and freshly ground pepper 4 links Italian sausage (1 1/2 pounds total) 1 teaspoons vegetable oil Eight 1/4-inch slices fresh mozzarella cheese 4 ciabatta rolls, split, buttered and lightly toasted Instructions: For the Italian pico de guyzerelli: Combine the tomatoes, basil, olives , red wine vinegar and chiles in a mixing bowl. Season with some salt and pepper. Cover with plastic wrap and refrigerate for 20 to 30 minutes before serving to let the flavors meld and intensify. For the broccoli rabe schmear: In a large saute pan over medium heat, add the olive oil. Let the olive oil heat up and then add in the garlic, shallot and broccoli rabe. Let cook until softened, 5 to 7 minutes. Add in the butter, red pepper flakes, and some salt and pepper. For the sausage patties: Get two baking sheets, line one with wax or parchment paper. Remove the sausages from the casing, roll them into 4 balls and place them evenly apart on the tray with the wax paper. Place another piece of wax paper on top of the sausages, and then press the other baking sheet down to sandwich the sausages and flatten them out; you are trying to press them so that they are roughly 1/4-inch thick. Heat a griddle pan over medium heat. Add the oil to the griddle. Cook the sausages until nicely browned, 5 to 7 minutes flipping halfway through the cooking time. When you flip the sausages, add 2 slices of mozzarella to the top of each sausage patty. Let soften slightly, and then remove from the griddle. For the sandwich build: On the bottom of each ciabatta bun, schmear a generous dollop of the broccoli rabe schmear. Place the sausage patties with the softened mozzarella on top. Top each with the Italian pico de guyzerelli and another slice of bread to close the sandwiches. Slice the sandwiches and eat with a carafe of mediocre Chianti. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 46243,"Veggie Fritters with Southern Chive Dip Vegetable oil, for frying 1/2 cup all-purpose flour
One 8.5-ounce box cornmeal muffin mix
1 tablespoon cornstarch
Kosher salt
One 12-ounce can seltzer water
1 bunch baby broccoli
8 ounces green beans, trimmed
8 ounces whole okra
1/2 cup mayonnaise
2 tablespoons chopped fresh chives
2 tablespoons lemon juice
1 tablespoon sriracha
1 teaspoon grated fresh ginger
Instructions: Fill a Dutch oven a little less than halfway with the oil. Bring to 375 degrees F over medium-high heat. Place a cooling rack on a baking sheet. Whisk the flour, muffin mix, cornstarch and a pinch of salt in a large bowl. Slowly whisk in the seltzer, trying to avoid any lumps, and stopping when your mixture is a touch thinner than pancake batter. Add the vegetables to the batter one type at a time\u2014the vegetables will all have different cooking times\u2014and toss to coat. Add the vegetables to the oil a few at a time. Fry, turning frequently, until they are golden brown and crispy, 2 to 3 minutes. Remove to the cooling rack and repeat with the remaining vegetables. Sprinkle with salt as they come out of the oil. Stir together the mayonnaise, chives, lemon, sriracha and ginger in a small bowl. Serve the veggie fritters hot with the chive dipping sauce. ","[Chardonnay, Sauvignon Blanc, Riesling, Gavi]" 46244,"Spicy Guacamole 2 Haas avocados, halved, pitted, and diced in shell 1/2 red onion, thinly sliced 1 jalapeno, finely diced 1/2 bunch fresh cilantro, coarsely chopped Juice of 1 lime Kosher salt and freshly ground black pepper Instructions: Mash the avocados with a fork and combine with the red onion, jalapeno, cilantro, lime juice, salt and pepper. ","[Rioja, Tempranillo, Garnacha, Pinot Grigio]" 46245,"No-Bake Cheesecake Squares 1 stick plus 6 tablespoons unsalted butter, at room temperature 1/4 cup granulated sugar 1/4 cup unsweetened cocoa powder 1 large egg, lightly beaten 2 cups graham cracker crumbs 3/4 cup sweetened shredded coconut 1/2 cup walnuts, finely chopped, plus whole nuts for topping 4 ounces cream cheese, at room temperature 1/2 teaspoon vanilla extract Pinch of salt 1 1/2 cups confectioners' sugar 1 tablespoon heavy cream 4 ounces semisweet chocolate, chopped Instructions: Make the crust: Line a 9-inch-square baking dish with aluminum foil, leaving a 2-inch overhang on 2 sides. Put 1 stick butter, the granulated sugar and cocoa powder in a heatproof bowl and set over a saucepan of simmering water (do not let the bowl touch the water). Cook, stirring, until the butter melts and the sugar dissolves. Add the egg and continue to cook, whisking, until the mixture is thick like hot fudge sauce, 3 to 5 minutes. Remove from the heat and stir in the graham cracker crumbs, coconut and chopped walnuts. Spread in the prepared baking dish. Cover with plastic wrap and refrigerate until set, about 45 minutes. Make the filling: Beat the cream cheese, 4 tablespoons butter, the vanilla and salt in a bowl with a mixer on medium-high speed until creamy. Add the confectioners' sugar and beat until stiff, then beat in the heavy cream until fluffy. Spread over the crust, cover and refrigerate until firm, at least 30 minutes. Make the topping: Put the chocolate and the remaining 2 tablespoons butter in a microwave-safe bowl; microwave in 30-second intervals, stirring, until melted. Quickly spread the chocolate over the filling. Top with whole walnuts and refrigerate until set, 30 minutes. Remove from the pan and cut into squares. Store in the refrigerator for up to 1 week. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 46246,"Spicy Asian Pickle Chips 2 tablespoons brown sugar 1 tablespoon sriracha 1/2 teaspoon coriander seeds 2 cloves garlic, smashed Kosher salt 6 to 8 sprigs fresh cilantro 4 Kirby cucumbers, unpeeled, sliced into 1/8-inch-thick rounds 2 strips lime zest, about 2 inches each 1 Fresno cl (seeds removed if you like), thinly sliced 1/2 cup rice vinegar Instructions: Combine the sugar, sriracha, coriander seeds, garlic, 3 teaspoons salt and 1 cup water in a small saucepan and bring to a boil. Place the cilantro, cucumbers, lime zest and cl in a heatsafe bowl and pour the hot sugar mixture over them. Stir in the vinegar. Let cool to room temperature. Serve or refrigerate in an airtight container for up to 2 weeks. ","[Syrah, Zinfandel, Tempranillo, Garnacha]" 46247,"Winesap Apple Pesto Chicken Salad 3 grilled chicken breasts Salt and pepper 1/2 cup red pepper, julienned 1/2 cup red onion, julienned 2 Winesap apples, cored, peeled, quartered, and sliced 1/4 cup low-fat mayonnaise 1/4 cup pesto 1 Bibb lettuce 1 endive Instructions: On a hot grill, grill chicken breasts until fully cooked. Season with salt and pepper. Refrigerate until cooled. Once cooled, julienne chicken breasts. In a mixing bowl, combine chicken, red pepper, red onion, and apples. In a separate bowl, combine mayonnaise and pesto. Combine the chicken and pesto mixtures. Season with salt and pepper. Serve on a bed of Bibb lettuce and endive. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 46248,"Andouille and Roasted Squash Gumbo 1 teaspoon smoked paprika or sweet paprika 1 butternut squash or small pumpkin (1 1/2 pounds), peeled and diced to bite-size pieces Olive oil spray Salt and freshly ground black pepper Salt and freshly ground black pepper
Freshly grated nutmeg 1/3 cup vegetable oil 1 pound andouille, coarsely chopped 1/3 cup all-purpose flour 2 to 3 ribs celery with leafy tops, chopped 1 onion, chopped 1 green bell pepper, chopped 8 ounces fresh okra, sliced, or one 10-ounce box sliced frozen okra, defrosted, optional 2 tablespoons fresh thyme leaves, finely chopped 4 cloves garlic, thinly sliced 1 large fresh bay leaf 1 Fresno cl pepper, thinly sliced 2 cups chicken stock 1 bottle lager beer One 32-ounce can stewed tomatoes Hot sauce Sliced scallions, for garnish Instructions: Preheat the oven to 400 degrees F.
Place the squash on a baking sheet and spray with the olive oil spray and season with salt, pepper and nutmeg. Roast until tender and brown at the edges, 20 to 25 minutes.
Heat a soup pot over medium-high heat. Add a drizzle of oil and the sausage, cook until brown, then remove. Add the remaining oil, some black pepper, flour and paprika, and stir. Cook until brown and very fragrant, 20 minutes. Add the celery, onions and bell peppers, season with salt and pepper and soften, 5 minutes. Add the okra, thyme, garlic, bay leaf and cl peppers, stir a few minutes more. Add the stock, beer and tomatoes and the hot sauce, to taste. Add the sausage back to the gumbo, simmer to thicken, 20 to 30 minutes. Add the squash and stir to combine. Cool and store for a make-ahead meal. Reheat over medium heat. Serve in shallow bowls and top with the scallions. ","[Chardonnay, Sauvignon Blanc, Riesling, Tempranillo]" 46249,"Yukon Gold Potato Salad with Cherry Peppers and Sweet Relish Vinaigrette 6 medium Yukon gold potatoes, skin on, cut into 1/2-inch dice Kosher salt and freshly cracked black pepper 1/2 cup fresh parsley, chopped
1/4 cup finely diced red onions 1/4 cup pickled cherry peppers, roughly chopped
1 tablespoon sliced chives 1/4 cup red wine vinegar 2 tablespoons sweet relish
2 tablespoons capers, chopped
1 teaspoon whole-grain mustard
1/2 cup extra-virgin olive oil
Kosher salt and freshly cracked black pepper Instructions: For the potato salad: Put the potatoes in a large pot and cover by 2 inches with cold water. Season the water liberally with kosher salt. Bring the potatoes to a simmer over medium/low heat and cook until fork-tender, about 20 minutes. Drain the potatoes in a colander, then cover with aluminum foil to keep warm until tossed with the vinaigrette. For the sweet relish vinaigrette: In a large bowl, whisk together the vinegar, relish, capers and mustard. Slowly whisk in the olive oil to emulsify. Season with salt and pepper. Add the potatoes, parsley, red onions, cherry peppers and chives to the bowl with the vinaigrette. Toss to coat, adding additional salt and pepper to taste. Serve immediately, or keep covered in the refrigerator up to overnight and toss again before serving. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 46250,"Chocolate Kids' Mix 1 stick butter 1/2 cup peanut butter 1 cup chocolate chips 6 cups rice or corn cereal 3/4 cup cocoa powder Instructions: Melt butter, peanut butter and chocolate chips together. Stir in rice or corn cereal to coat. Put cocoa powder in paper bag or re-sealable plastic container. Add cereal and shake until cereal is covered with cocoa powder. Serve. ","[Merlot, Cabernet Sauvignon, Syrah/Shiraz]" 46251,"Grilled Marinated Turkey Breast with 3 Pea Fried Rice 2 tablespoons pommery mustard 1 cup red wine 1/2 cup olive oil 1 tablespoon fresh chopped thyme 1 tablespoon fresh chopped rosemary 1 tablespoon minced garlic 1 tablespoon coarse ground coriander 1 tablespoon coarse ground black pepper 1/2 tablespoon salt 1 turkey breast, skinless 1 tablespoon minced garlic 1 tablespoon minced ginger 4 cups cooked long grain rice, usually day old 3 eggs scrambled 2 tablespoons chive batons 1 cup blanched English peas Salt and pepper to taste 1 cup blanched snow peas Juice of 1 lemon Juice of 1 lime Juice of 1 orange 1/4 cup extra virgin olive oil Salt and black pepper to taste Instructions: Make marinade in a large bowl. Check for seasoning. Marinate turkey breast for at least 6 hours or overnight. (One can speed up the marination process by slicing the breast into 4 to 6 long, thin slices.) Season the marinated breast and grill on low grill, 20 to 25 minutes. If it is a large breast, butterfly it so that it will cook through, if necessary, finish in a 350 degree oven. Let rest for 15 minutes before slicing. 3 PEA FRIED RICE: In a wok, coat with canola oil and add garlic and ginger. Cook until soft and add rice. Mix well then add eggs, chives and English peas. Heat thoroughly. Check for seasoning Toss snow and snap peas with vinaigrette. Check for seasoning. CITRUS VINAIGRETTE: Mix all ingredients well. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 46252,"Spanish Rice 1 (2-inch) piece tocino (fat back), cut into 4 equal pieces 1 Spanish onion, diced 4 cups rice 8 cups water 2 tablespoons bijol (tumeric) 2 bay leaves Instructions: In a deep pot, render the tocino over medium heat. When oil lightly coats the bottom of the pan, saute the onions until translucent. Add the rice, tossing until heated. Add the water and bring to a boil. Add in the bay leaves and bijol. Cook until most of the water is absorbed at medium heat. Then cover and cook at very low heat until done, approximately 20 minutes. ","[Rioja, Tempranillo, Garnacha, Albari?o]" 46253,"Masa Ball Soup 2 cups masa harina 1/2 cup manteca (lard), melted
6 tablespoons grated horseradish 1 tablespoon kosher salt
1 teaspoon baking powder
4 large eggs, beaten
4 quarts (1 gallon) chicken stock 2 pounds chicken legs 2 onions, halved and bruleed (cut sides seared in a hot skillet) 2 ounces distilled white vinegar
Kosher salt
2 cups thinly sliced celery 2 cups roasted thinly sliced carrots 1/2 cup chopped fresh cilantro Instructions: For the masa ball: In a bowl, mix together the masa harina, manteca, horseradish, salt, baking powder, eggs and 3/4 cup water until completely combined. Refrigerate for at least 1 hour. For the enriched broth: In a large pot, add the chicken stock, chicken legs and onions. Place over medium heat and bring to a simmer. Cook until reduced by one-quarter, about an hour. Strain the broth, discarding the onions. Remove and discard the chicken skin, then shred the meat and set aside. Season the broth with the vinegar and some salt. For the composed soup: In a pot on medium-high heat, bring the enriched broth back to a simmer. Form the masa mixture into 8 balls and add to the broth. Cook until the centers of the balls are hot, about 5 minutes. Add the celery, carrots and reserved shredded chicken and cook until the soup is almost boiling, another 2 minutes. Mix in the cilantro and serve. ","[Malbec, Tempranillo, Garnacha, Barbera]" 46254,"Easter Bunny Cake 1 (18.25-ounce) box classic yellow cake mix 1 1/3 cups coconut water 1/3 cup vegetable oil 3 eggs 2 (16-ounce) containers strawberry frosting 1 (14-ounce) bag sweetened flaked coconut 1/2 cup milk chocolate morsels, melted 1 large chocolate chunk cookie, cut in half 2 semi-sweet chocolate morsels 1 sugar-coated gum drop candy 1 red licorice lace, cut into 6 equal pieces 2 mini-marshmallows 3 large marshmallows Instructions: To make the cake: Preheat the oven to 350 degrees F. Butter and flour 1(6-inch) diameter and 1 (8-inch) diameter metal bowls. Combine the cake mix, coconut water, oil, and eggs in another large clean bowl. Beat for 2 minutes, or until well blended. Pour 2 cups of batter into the smaller buttered and floured bowl; pour remaining batter into the larger prepared bowl. Bake the smaller cake for 40 minutes and the larger cake for 45 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Cool the cakes in the bowls on a cooling rack for 30 minutes. Invert the cakes onto the cooling rack and cool completely. To decorate: Cut the larger cake in half, forming 2 half-moon pieces. Spread 1/4 cup of frosting over the flat top of each piece. Place the pieces cut side down on a work surface, adhering the frosted sides together. Trim 1-inch from 1 end of the cake; discard the trimmings. Repeat with the smaller cake. Place the larger cake on a serving platter. Spread 2 tablespoons of frosting over the trimmed end of the smaller cake. Place the trimmed end of the smaller cake against the trimmed end of the larger cake. Spread the remaining frosting over the cakes to cover completely. Sprinkle with all but 1/2 cup of the coconut, pressing to adhere. Brush the melted milk chocolate over both sides of the chocolate chunk cookie halves to coat completely. Sprinkle with the reserved 1/2 cup of coconut; set aside until dry. Press 2 semi-sweet chocolate morsels onto the bunny face for eyes. Using a toothpick, secure the gum drop onto the bunny face for the nose. Using toothpicks, secure the licorice pieces onto the bunny face for the whiskers. Using toothpicks, secure the mini-marshmallows onto the bunny face for the teeth. Make 2-inch-deep cuts atop the bunny head; insert the chocolate cookie halves for ears. Roll large the marshmallows together and secure with a toothpick onto the bunny for a tail. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]

" 46255,"Georgian Cheese and Egg Bread (Adjaruli Khachapuri) 1 tablespoon olive oil, plus more for the bowl 1/4 cup milk Pinch sugar 1 teaspoon active dry yeast 1 3/4 cups all-purpose flour, plus more for dusting (see Cook's Note) 1 1/4 teaspoons kosher salt 1 pound part-skim mozzarella, shredded 8 ounces feta, crumbled 3 large eggs, at room temperature 2 tablespoons unsalted butter, at cool room temperature Instructions: For the dough: Lightly oil a medium bowl. Heat the milk with 1/2 cup water in a small saucepan over low heat to between 110 and 115 degrees F. Transfer it to a small bowl and stir in the sugar, then sprinkle over the yeast and let stand until foamy, 5 to 10 minutes. (Cover the bowl if the room or the yeast is cold.) Put a pizza stone on the lowest rack in your oven, removing the second rack if there is one. Preheat the oven to 500 degrees F. Cut two 10-by-7-inch pieces of parchment paper.
Put the flour in a medium bowl and whisk in the salt. Make a well in the center and pour in the yeasty mixture and the oil. Stir with a wooden spoon until the flour is incorporated and the mixture forms a shaggy ball -- it will be soft and sticky. Flour your work surface, scrape the dough onto it and knead until smooth, elastic and still slightly sticky, about 5 minutes. Put the dough in the oiled bowl, turn it to coat with oil and cover the bowl loosely with plastic wrap. Set the bowl in a warm place until doubled in size, 1 hour to 1 hour and 15 minutes.
For the filling and topping: Work the mozzarella and feta together with a fork in a medium bowl. Make a little well in the center and add 1 egg. Beat the egg a bit with a fork, and mix and mash well to combine with the cheeses.
Lightly flour your work surface. Turn the dough onto the floured surface and cut it in half. Round the halves gently back into rough rounds. Put 1 piece of parchment paper on your work surface and flour it lightly. Press and use a rolling pin to roll 1 piece of dough into a round 1/8-inch thick and 10-inches across. Slide it onto the paper -- it will hang over the long edges -- and then slide it, paper and all, onto the back of a baking sheet. (Alternatively, use a pizza peel.) Repeat with the other piece of dough, transferring it to the back of a second baking sheet.
Spoon half of the cheese mixture on the first round, spreading some 1/2-inch from the edge and mounding the rest in the middle (there will be a big mound). Roll the sides up tightly to make a shape like a cheese-filled canoe -- it should be about 10 inches long and 4 inches wide. Pinch the ends together and twist to seal tightly. Repeat with the other piece of dough and remaining cheese. Let rest 10 minutes. Slide the khachapuris on their papers onto the pizza stone, leaving a few inches of space between them. Bake, turning them 180 degrees after about 8 minutes, until golden and crisp, about 12 minutes total. Crack 1 egg in each khachapuri and continue to bake until the white is just set around the edges, but some of the white and the yolk are still a bit raw, about 3 minutes. Remove to a serving platter, dot each khachapuri with 1 tablespoon butter and stir the eggs into the hot cheese?they will continue to cook. Serve immediately, tearing off pieces of bread to scoop up the hot, buttery, eggy, gooey cheese. ","[Chardonnay, Sauvignon Blanc, Riesling, Gavi]" 46256,"Frozen Mochas 1 1/2 cups chilled very strong brewed coffee or espresso, or coffee concentrate, recipe follows 1 cup whole milk, or more to taste
1/2 cup semisweet chocolate chips, plus more for topping if desired! 1/4 cup sweetened condensed milk
1/4 cup chocolate syrup, plus more for drizzling 1 teaspoon vanilla extract
1/4 cup half-and-half, optional Whipped cream, for serving 1 pound ground coffee (a good, rich roast) Instructions: Add the coffee, milk, chocolate chips, sweetened condensed milk, chocolate syrup and vanilla to a blender. Top off the blender with ice and blend until smooth and icy, with tiny chocolate bits throughout. (Add some half-and-half if you'd like it to be a little richer and creamier.) Serve in glasses with whipped cream on top, and drizzle the whipped cream with chocolate syrup or dot with more chocolate chips. In a large container, mix the ground coffee with 32 cups (8 quarts) cold water. Cover and allow to sit at room temperature 8 hours or overnight. Line a fine-mesh strainer with cheesecloth and set over a pitcher or other container. Pour the coffee/water mixture through the strainer, allowing all the liquid to run through. Discard the grounds. Place the coffee liquid in the fridge to chill. Use as needed. ","[Merlot, Cabernet Sauvignon, Malbec, Zinfandel]" 46257,"Bourbon Pecan Cake 2 2/3 cups cake flour 2 1/4 teaspoons baking powder
3/4 teaspoon cinnamon
1/2 teaspoon salt
1/2 cup bourbon
1/2 cup milk
1 1/2 teaspoons vanilla extract 8 tablespoons (1 stick) butter
1/2 cup coconut oil
2 cups granulated sugar 4 eggs, separated
3/4 cup pecans, chopped and toasted 1/4 teaspoon cream of tartar
1 cup confectioners' sugar 1 tablespoon bourbon
1/4 cup pecans, chopped and toasted Instructions: For the cake: Preheat the oven to 350 degrees F. Whisk together the flour, baking powder, cinnamon and salt in a medium bowl and set aside. Combine the bourbon, milk and vanilla in a separate bowl (it may get clumpy looking--that's ok) and set aside. In a stand mixer fitted with a paddle attachment, cream the butter and coconut oil until fluffy, about 1 minute. Add 1 3/4 cups of the granulated sugar and beat until fluffy, about 1 more minute. Add the egg yolks one at a time, mixing well between additions. Add the dry ingredients in four batches, alternating with the wet mixture, starting and ending with the dry. Stir in the pecans. In a stand mixer with a whisk attachment and a clean bowl, whip the egg whites with the cream of tartar on medium until soft peaks form. Sprinkle in the remaining 1/4 cup granulated sugar and whip to stiff peaks, about 5 minutes total. Fold the egg whites into the batter in thirds. Pour into a bundt pan and bake until a cake tester comes out clean, 55 to 60 minutes. Let cool before turning the cake out of the pan. For the glaze: In a medium bowl, combine the confectioners' sugar, bourbon and 2 tablespoons water. Once the cake is cool, top it with the glaze and sprinkle with the chopped pecans. ","[Chardonnay, Merlot, Cabernet Sauvignon, Zinfandel]

" 46258,"Double Potato Mash 4 1/2 pounds sweet potatoes 4 1/2 pounds white all-purpose potatoes 1/2 cup olive oil 1 teaspoon ground mace Salt and freshly ground white pepper Instructions: Preheat the oven to 425 degrees F. Loosely wrap the sweet potatoes individually in aluminium foil and cook in the oven for 1 1/2 hours or until cooked through. Leave to cool in their foil parcels. Meanwhile, peel and chop the white potatoes and cook them in salted water until tender; then drain and mash. Open the sweet potato parcels carefully over the mashed white potatoes to catch all the juices that have leaked from them. Still holding each sweet potato over the other potatoes, peel the skin away with your fingers and scoop out the flesh into the mash. Add the oil and mace and beat the potatoes together very well with a wooden spoon adding salt and pepper, to taste. Serve immediately. ","[Chardonnay, Riesling, Chenin Blanc, Sparkling wine]" 46259,"Shortcut 'Homemade' Ravioli 1 cup ricotta 1/2 cup grated Parmesan 1 tablespoon chopped fresh oregano
1 tablespoon chopped fresh parsley
1 lemon, zested
1/2 teaspoon kosher salt, plus more for the pasta water
1/4 teaspoon freshly ground black pepper
1 large egg
48 wonton wrappers
One 24-ounce jar store-bought marinara sauce, warmed
1/4 cup store-bought pesto
Fresh basil leaves, for garnish
Instructions: Place the ricotta, Parmesan, oregano, parsley, lemon zest, salt and pepper in a bowl and mix until thoroughly combined. Set aside. Whisk together the egg with a tablespoon of water in a separate small bowl and set aside. Bring a large pot of salted water to a boil. Lay out a few wonton wrappers at a time. Place 1/2 teaspoon of the filling into the center of each one. Then, working one piece at a time, dab your finger in the egg wash mixture and run it along the edge of a wrapper, then lay a second wrapper on top, lining up the edges as much as possible and gently pressing out any air bubbles. Set aside while you work on the rest. Drop a few ravioli at a time into the boiling water (you will cook them in batches to allow for plenty of room). Stir gently with a spoon so they do not stick together. Let cook until they float to the top, about 2 minutes. Remove with a slotted spoon to a platter. Cook the remaining ravioli in the same manner. Spoon a little marinara sauce on each plate and lay 4 to 6 ravioli on top. Spoon more marinara sauce over the ravioli, then spoon over some small dots of pesto. Garnish with the fresh basil leaves and serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 46260,"Marshmallow Chick Flower 3 pink marshmallow chicks, such as Peeps 1 frosted cupcake (about 2 tablespoons frosting works best) 1 large gumball or other round candy Instructions: Snip the chicks horizontally, starting at the heads, into 1/8-inch-thick petals. You should have about 8 petals of varying sizes. Arrange 4 petals at 12, 3, 6 and 9 o'clock around the cupcake. Put the remaining 4 petals on top and between them. Put the gumball in the center. ","[Riesling, Moscato, Vinho Verde]" 46261,"Sloppy Joes 4 teaspoons olive oil 1 medium onion, chopped 2 garlic cloves, finely chopped 1 medium red pepper, chopped 1 small green pepper, chopped 1 stalk celery, chopped 2 pounds ground beef chuck 1 can (28 ounces) whole tomatoes in puree, chopped 2 tablespoons light (mild) molasses 1 tablespoon cider vinegar 1 teaspoon salt 1/4 teaspoon ground black pepper 6 hamburger buns, split Instructions: In a nonstick 12-inch skillet, heat oil over medium heat. Add onion and garlic and cook until onion is tender, about 5 minutes. Add red and green peppers and celery and cook until tender, about 5 minutes. Stir in ground beef and cook, breaking up meat with side of spoon, until meat is no longer pink, about 5 minutes. Stir in tomatoes with their puree, molasses, vinegar, slat, and black pepper and heat to boiling. Reduce heat and simmer until sauce has slightly thickened, about 10 minutes. Place split buns on plates and top with Sloppy Joe mixture. ","[Cabernet Sauvignon, Merlot, Malbec, Zinfandel]" 46262,"Lamb Adobado Tacos 2 1/2 pounds lamb shoulder, trimmed and cut in 2 inch cubes 2 teaspoons salt 1/2 teaspoon freshly ground black pepper 2 cups Adobo (recipe attached) 4 Poblano chiles 1/2 cup grated Mexican Manchego cheese, or substitute Monterey Jack 1/4 cup grated Panela cheese, or substitute ricotta or dry cottage cheese 1/4 cup grated Azejo cheese, or substitute Romano or washed and dried Feta 24 small corn tortillas (recipe attached), or use store-bought Instructions: Preheat the oven to 350 degrees. Season the lamb all over with salt and pepper and place in a single layer in a roasting pan. Pour on the adobo sauce and toss to coat. Bake, uncovered, 45 minutes, then cover and bake 45 to 60 minutes longer, until the meat is soft and flaky. Transfer the meat to a cutting board. Pour the pan juices into a bowl or measuring cup and skim and discard the fat. Shred the meat. The lamb and pan juices may be kept together in the refrigerator up to 5 days. Warm over moderate heat 5 to 7 minutes before assembling the tacos. When ready to make the tacos, preheat the oven to 350/. Roast, peel, seed and slice the poblano chiles (see Note). Mix together the grated cheeses. Dip a corn tortilla in some water and shake off the excess. Toast one tortilla at a time in a nonstick pan over medium heat for about 1 minute on each side. Wrap in a towel to keep warm while you dip and heat the remaining tortillas. Make 12 stacks of 2 tortillas each on a baking sheet. Divide the lamb evenly among the tortillas. Top with poblano strips, sprinkle evenly with the cheeses and bake 3 to 4 minutes, to melt the cheese and heat through. Serve immediately. Note: Fresh chiles and bell peppers can be roasted over a gas flame or on a tray under the broiler. Keep turning so the skin is evenly charred, without burning and drying out the flesh. Transfer the charred peppers to a plastic bag, tie the top closed and let steam until cool to the touch, about 15 minutes. (If you are rushed, you can place the bag in a bowl of iced water to speed things up.) The best way to peel is just to pull off the charred skin by hand and then dip the peppers briefly in water to remove any blackened bits. Do not peel the pepper under running water since that will wash away flavorful juices. Once peeled, cut away stems, seeds and veins. ","[Syrah, Tempranillo, Garnacha, Barbera]" 46263,"Buttermilk Fried Chicken 2 cups buttermilk, shaken 1 shallot, peeled, halved lengthwise, and thinly sliced crosswise 2 garlic cloves, smashed 1 jalape?o pepper (with seeds), halved lengthwise Kosher salt and freshly ground black pepper 3 boneless chicken breasts 3 1/2 cups all-purpose flour 4 teaspoons baking powder 2 1/2 teaspoons smoked Spanish paprika 1 teaspoon cayenne pepper 1 teaspoon celery salt 2 (48-ounce) bottles canola oil Bunch of parsley, for garnish Instructions: For the marinade, in a medium bowl, whisk together the buttermilk, shallot, garlic, jalape?o, 2 teaspoons salt, and 1 teaspoon black pepper. With a rolling pin or a meat mallet, pound the chicken breasts between 2 sheets of parchment paper until they are evenly 1/2 inch thick. Slice each chicken breast in half crosswise so you have 2 pieces approximately the same size. Add the chicken to the marinade, cover with plastic wrap, and refrigerate for at least 8 hours but not more than 24 hours. Meanwhile, in a medium bowl, whisk together the flour, baking powder, paprika, cayenne pepper, celery salt, 1 tablespoon salt, and 1 1/2 teaspoons black pepper and set aside. When ready to cook the chicken, preheat the oven to 250 degrees. Place a sheet pan with a baking rack on it in the oven. Pour the oil into a medium (9-inch round x 4 1/2-inch high) Dutch oven, such as Le Creuset, fitted with a candy thermometer, until the oil is 2 inches deep. Heat the oil over high heat until the temperature reaches 350 degrees. Meanwhile, lift the chicken from the marinade, dredge it well in the flour mixture, submerge it again in the marinade, then dredge again in the flour mixture, dusting off the excess. Transfer the chicken to a plate or sheet pan until ready to fry. When the oil is 350 degrees, lower three pieces only(!) carefully into the oil with a slotted spoon and adjust the heat to keep the oil at 350 degrees. Don't crowd the chicken! Cook for 5 minutes exactly, turning once to brown evenly. With the slotted spoon, transfer the chicken to the sheet pan in the oven to keep warm. Fry the remaining three pieces, sprinkle all the chicken with salt, and serve hot.
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Gavi]" 46264,"Four-Flavor Diner Sandwich-Dilla 4 teaspoons canola oil 1/2 yellow onion, diced
8 ounces ground beef Kosher salt and freshly ground black pepper 1 teaspoon ketchup 1 teaspoon mayonnaise 1 teaspoon yellow mustard, plus more for drizzling
One 1/2-inch-thick boneless center-cut pork chop (about 4 ounces) 3 tablespoons unsalted butter, at room temperature 9 large flour tortillas 8 slices American cheese
One 8-ounce package shredded sharp Cheddar
5 strips cooked bacon 1/2 medium tomato, sliced Two 8-ounce packages shredded Swiss cheese
4 slices deli ham
5 dill pickle sandwich slices 4 ounces sliced corned beef 1/2 cup sauerkraut, patted dry Russian dressing, for drizzling 1 teaspoon sesame seeds 1 teaspoon caraway seeds Instructions: Position an oven rack in the upper third of the oven and preheat to 475 degrees F. Heat 2 teaspoons of the oil in a medium cast-iron skillet over medium-high heat. Add the onions and cook until softened, 3 to 5 minutes. Add the ground beef, season with 1/2 teaspoon salt and a pinch of black pepper and cook, breaking up the meat, until browned, 5 to 7 minutes. Drain off the fat and transfer the meat mixture to a medium bowl. Stir in the ketchup, mayonnaise and mustard. Wipe the skillet clean, add the remaining 2 teaspoons oil and heat over medium-high heat. Sprinkle the pork chop liberally with salt and pepper. When the oil starts to shimmer, add the pork and cook until browned on both sides and just cooked through, 3 to 4 minutes per side. Rest for 5 minutes, then slice very thinly against the grain.
Line a sheet pan with parchment and rub with 1 tablespoon of the butter. Arrange 8 of the tortillas on top of the parchment, overlapping as needed. There should be a 3- to 4-inch overhang of tortillas on all sides. Position the sheet pan so one of the long edges is facing you. To make the patty melt: In the top left quadrant of the tortillas, arrange half the American cheese, then top with the meat mixture and remaining American cheese.
To make the happy waitress (bacon tomato grilled cheese): Reserve 1/2 cup of the Cheddar and 1 strip of bacon for topping. In the top right quadrant, sprinkle half of the remaining Cheddar on the tortilla base, then top with the remaining 4 strips of bacon, the sliced tomato and remaining Cheddar.
To make the Cuban: Reserve 1/2 cup of the Swiss cheese from one of the packages for topping. In the bottom left quadrant, sprinkle half of the remaining Swiss from the first package on the tortilla base, then top with the ham, sliced pork, pickle slices, a drizzle of mustard and the remaining Swiss cheese from the first package. To make the Reuben: In the bottom right quadrant, sprinkle half of the second package of Swiss cheese on the tortilla base, then top with the corned beef, sauerkraut, a drizzle of Russian dressing and the remaining Swiss cheese. Put the last tortilla in the center and fold the edges of the bottom tortillas up and over to create a closed package. Brush the top of the tortillas with 1 tablespoon of the butter. Place a piece of parchment over top, then place a sheet pan and heavy skillet on top of the parchment to weigh the sandwich down.
Bake for 10 minutes. Remove the heavy skillet, top sheet pan and piece of parchment. Brush the top with the remaining tablespoon of butter and sprinkle each quadrant with the appropriate topping: for the patty melt (top left), sprinkle with the sesame seeds; for the happy waitress (top right), sprinkle with the 1/2 cup reserved Cheddar and crumbled remaining bacon strip; for the Cuban (bottom left), sprinkle with the 1/2 cup reserved Swiss cheese; and for the Reuben (bottom right), sprinkle with the caraway seeds. Return to the oven and bake until browned, 5 to 7 minutes more. Slide off the pan onto a cutting board. Cool 5 minutes before slicing and serving.
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 46265,"Grilled Lemonade Chicken 8 small bone-in, skin-on chicken leg quarters, preferably organic (each about 12 ounces) 4 cups store-bought lemonade, such as Minute Maid
2 cloves garlic, finely grated
1/4 cup Dijon mustard
1 tablespoon dried oregano
1 tablespoon dried minced onion
2 teaspoons cumin seed
Kosher salt and freshly ground black pepper
Canola or vegetable oil, for the grill
3 large lemons
Instructions: Place the chicken in a 9-by-13-inch glass baking dish. Whisk together the lemonade, garlic, mustard, oregano, dried onion, cumin, 1 tablespoon salt and a few good grinds of pepper in a large liquid measuring cup until combined. Pour over the chicken, making sure all the pieces are fully submerged. Wrap tightly with plastic wrap, then refrigerate at least 4 hours or preferably 24 hours. Prepare a grill for medium heat, and lightly oil the grill grates.
Remove the chicken from the marinade; reserve 2 cups of marinade and discard the rest. Place the chicken on a paper towel-lined baking sheet and pat dry. Sprinkle the chicken on both sides liberally with salt and pepper and arrange the pieces skin-side down on the grill, leaving some space between each. Cook until the skin is lightly charred and releases easily from the grill, about 2 minutes. Rotate the chicken pieces about 90 degrees so the skin won't burn and cook another 2 minutes. Flip the chicken skin-side up. Cover the grill and cook until an instant-read thermometer inserted into the thickest part of each thigh reads 165 degrees F, 20 to 25 minutes more. If the chicken pieces are getting too dark in spots, move them around the grill to cook evenly. Transfer to a platter and let rest for about 5 minutes before serving.
Meanwhile, transfer the reserved marinade to a small saucepan and place on the still-hot grill. Bring to a boil, then continue to cook until it has thickened slightly and reduced by half, about 20 minutes.
Finely grate the zest from 1 of the lemons, then sprinkle over the chicken. Squeeze the juice from half of the zested lemon (about 1 tablespoon) into the sauce and stir to combine. Transfer to a small bowl for serving. Cut the remaining 2 lemons in half crosswise.
Place the lemon halves on the grill, flesh-side down, and grill until lightly charred, 1 to 2 minutes. Serve alongside the chicken and sauce.
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 46266,"Chicken and Black Bean Nachos Half a 13-ounce bag tortilla chips (about 5 cups) One 15-ounce can black beans, rinsed and drained Half a rotisserie chicken, skin removed, meat shredded 2 1/2 cups shredded Mexican cheese blend 1 cup shredded iceberg lettuce 1 to 1 1/2 cups salsa 1 cup sour cream 1 1/2 cups Roasted Garlic Guacamole, recipe follows, or store-bought guacamole 2 tablespoons minced fresh cilantro Pickled jalapenos, for serving 1 head garlic 1 teaspoon olive oil 1/2 serrano pepper 4 Hass avocadoes, halved, pitted and peeled Juice of 1 lime 1 1/2 teaspoons kosher salt 1 teaspoon freshly ground black pepper 1/2 cup chopped fresh cilantro Instructions: Preheat the oven to 400 F.
Spread the chips out evenly on a baking sheet. Top with the beans and chicken, then the cheese. Bake until the cheese is bubbly, 7 to 8 minutes. Top with the lettuce, salsa, sour cream, guacamole, cilantro and pickled jalapenos. Preheat the oven to 400 degrees F.
Slice the top off the head of garlic. Place the garlic on a sheet of aluminum foil and drizzle with the olive oil. Wrap the garlic tightly. Roast for about 30 minutes, depending on the size of the garlic, until soft and golden brown. Let cool completely. Squeeze the peel of each clove to release the garlic.
In a food processor, combine the garlic, serrano, avocados, lime juice, salt and pepper. Pulse until chunky. Transfer to a bowl and stir in the cilantro.
Yield: 6 to 8 servings ","[Chardonnay, Sauvignon Blanc, Vermentino, Tempranillo]" 46267,"Diver Sea Scallops with Braised Endives and a Brown Butter Sauce 6 large Belgian endives 2 cups water 1 teaspoon sugar 1/2 lemon juiced 2 teaspoons olive oil 18 (U-10) large Maine sea scallops 2 teaspoons balsamic vinegar 2 teaspoons cooking liquid from endives 4 ounces unsalted butter 1 teaspoon chopped Italian parsley 1 teaspoon chopped shallots Salt and pepper to taste 2 teaspoon diced tomatoes Instructions: Preheat oven to 300 degrees. Place endives in a stainless steel pot. Combine water, sugar, lemon juice with endives. Cover with a napkin or dish towel and bring to a boil. Simmer 20 minutes and remove endives. Strain cooking liquid and reserve. Let endives cool and cut into quarters lengthwise. Set aside. Heat a medium saute pan until very hot and add 2 teaspoons of olive oil. Season scallops with salt and pepper and quickly sear scallops for 3 minutes. Turn the scallops over and cook for 1 minute more. Remove. In another saute pan, add butter and let brown. Add balsamic vinegar, endive juice, salt, pepper, chopped herbs, and diced tomatoes. On 6 dinner plate, fan out 4 pieces of endives. Warm plates in oven for 2 to 3 minutes. Remove plates form oven and place scallops over endive and lightly nap with sauce. Serve immediately. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 46268,"Sweet Orange Rolls 1 recipe Rapid Rolls, recipe follows 3/4 cup sugar Zest and juice of 1 orange (4 tablespoons juice) 4 tablespoons unsalted butter, softened 1 cup powdered (confectioners') sugar 4 tablespoons unsalted butter, softened 3 (.25-ounce) packets active dry yeast 1 3/4 cups warm water 1/2 cup honey 1/2 cup melted butter, plus more for brushing 2 teaspoons salt, plus more for sprinkling 2 large eggs, beaten 4 to 6 cups flour, plus more if needed Instructions: For the filling: After the dough comes together and has risen, on a well-floured surface, roll the dough out to a 15 by 11-inch rectangle. In a mixing bowl add sugar, 2 tablespoons orange juice, and 1/2 the orange zest. Spread the softened unsalted butter over the dough leaving a 1/2-inch border. Sprinkle orange sugar evenly over the dough. Starting with the long side, roll up dough tightly ending with the seam side down. Cut 18 slices each about 1/2-inch thick. Place in 2 (9 by 13-inch) greased baking dishes and cover with a kitchen towel. Allow the rolls to rise in a warm environment for an additional 15 to 20 minutes or until doubled in size. Bake at 375 degrees F until the tops are golden brown, about 15 to 20 minutes. Remove from oven and brush tops with melted butter and cool on a cooling rack. For the glaze: In a mixing bowl, combine the powdered sugar, 2 tablespoons orange juice, remaining zest, and softened butter. Spread the glaze over the warm rolls. Rapid Rolls: Preheat the oven to 400 degrees F. In the bowl of a stand mixer, fitted with the paddle attachment, combine the instant yeast, and warm water. Let it activate for 5 minutes until bubbly. Stir in the honey. On low speed, add 1/2 cup melted butter, 2 teaspoons salt, and eggs. Slowly add the flour cup-by-cup until fully incorporated and the dough pulls away from the sides of the mixing bowl. Add more flour if it is too sticky. Portion the dough into 24 even servings. Form the rolls into desired shape and let rise approximately 20 minutes, or until doubled in size. Place the rolls in a cast iron skillet or on a baking sheet. Brush the rolls with melted butter. Bake for 25 minutes until the tops are golden brown. Remove from the oven and brush with more melted butter, and sprinkle with a little salt. Cook's Note: This recipe can be used as a traditional loaf bread, pizza dough, and for both savory and sweet rolls. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 46269,"Tri-Tip 10 pounds tri-tip 3 tablespoons Worcestershire sauce 3 tablespoons black pepper 3 tablespoons salt 3 tablespoons garlic 3 tablespoons chili pepper 3 tablespoons onion salt 3 tablespoons cumin 3 tablespoons cilantro Instructions: Marinate tri-tip with dry rub and place on grill. Sear both sides then grill over low heat. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 46270,"Alaska Cod Acqua Pazza 4 each Alaska cod, skinless 4oz fillets ? tsp Salt, kosher 1 tsp Pepper, black, ground 1 each Lemon, juiced 2 Tbsp Oil, olive-vegetable Blend 2 each Squash, yellow, diced 2 each Zucchini, green, diced 4 cloves Garlic, sliced 1 tsp Red pepper flakes, crushed 4 each Tomatoes, diced 3 oz Sherry, dry 1 pint Tomato juice, low sodium 1 bunch Parsley, fresh, leaves 2 cups Croutons, whole wheat toasted baguettes Instructions:

1. Preheat grill or griddle pan.
2. Season fillets with salt, pepper, lemon and 1 Tbsp of oil.
3. Grill approximately 2-3 minutes each side until done.
4. Heat saut pan on high heat.
5. Add remaining oil, squash and zucchini.
6. Brown vegetables then add garlic, red pepper flakes, and tomatoes.
7. Toss gently and add sherry.
8. Turn off heat and add tomato juice.
9. Finish by placing mixture in serving bowl, top with cooked fillets, croutons, and parsley leaves. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 46271,"Three Bean Salad for the 90's 1/2 cup extra virgin olive oil 1/4 cup white wine vinegar 1 teaspoon Dijon mustard Salt and freshly ground black pepper 1 cup each cooked small red or pink kidney beans, white beans and chick peas, chilled 1 each red and yellow bell pepper, seeded and finely diced 1/4 cup finely sliced red onion 1 zucchini, ends trimmed, seeded, sliced and steamed, cooled and dried 2 tablespoons each chopped fresh basil, dill, parsley and mint Instructions: In the bottom of a mixing bowl combine the olive oil, vinegar and Dijon mustard and season well with salt and pepper. Add the beans, peppers and red onion. Toss, adjust seasoning and chill until serving time. Right before serving add the zucchini and herbs so they don't discolor. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 46272,"Beer Cheese Bread Bowl 1 crusty bread round 2 tablespoons olive oil
   1 clove garlic, pressed
   1 teaspoon red pepper flakes
   1/2 cup shredded Parmesan
   1/4 cup (4 tablespoons) salted butter 1 large yellow onion, sliced thin
   2 cloves garlic, minced
   1 teaspoon red pepper flakes
   1/4 cup all-purpose flour
   1 cup milk
   6 ounces light beer
   2 heaping tablespoons grainy mustard
   1 cup grated Cheddar
   1/2 cup grated fontina cheese 1/2 cup grated mozzarella
   Pretzel rods 2 large carrots, cut into sticks
   4 stalks celery, cut into sticks
   Instructions: For the bread bowl: Preheat the oven to 375 degrees F. Remove the top quarter of the bread round, then cut it into cubes and set aside. Using a knife, cut out the interior of the bread round, leaving it hollow. Cube the removed bread and set aside. Mix together the olive oil, garlic and red pepper flakes in a small bowl. Brush the outside and inside of the bread bowl with the oil mix. Place the bread bowl on a sheet pan and sprinkle the inside with the Parmesan. Toss the cubed bread in the remaining oil and place on the sheet pan next to the bread bowl. Bake until crisp, 15 to 18 minutes. For the beer cheese: Meanwhile, add the butter to a large saucepan or high-sided skillet over a medium heat. When the butter has melted, add the onions, garlic and red pepper flakes, then cook until the onions are golden, 8 to 10 minutes. Sprinkle over the flour and stir to combine. Slowly pour in the milk and beer a little at a time, whisking until smooth after each addition. Add the mustard and cheeses and stir until smooth. Pour into the crisp bread bowl and serve alongside the bread cubes, pretzel rods, carrots and celery. ","[Chardonnay, Riesling, Gouda, Gruyre]" 46273,"Homemade Soy Milk with Youtiao 1 cup dried yellow soybeans 1/4 cup plus 1 tablespoon sugar, optional Kosher salt 4 frozen youtiao (Chinese fried doughnut) Instructions: Rinse the soybeans, put them in a medium bowl and pick through them to remove any dark-colored beans (which are spoiled). Add enough cold water to come 2 inches above the beans. Cover and soak at room temperature for at least 12 hours and up to 18 hours. Line a large mesh sieve with 2 layers of cheesecloth or a nut milk bag and set it over a large Dutch oven (see Cook\u2019s Note). Gently massage the beans to remove some of the skin. Repeat this step until most of the skins have come off. It is okay if some skins remain. Transfer the drained beans to a blender. Add 2 cups of cold water to just cover the beans. Blend on medium-high speed until smooth, 1 to 2 minutes. Scrape down the sides and add 2 more cups of cold water and blend on low speed until smooth, about 30 seconds. (If your blender is not large enough to hold the entire contents, blend half the beans with 1 cup cold water and transfer to a bowl; repeat to blend the remaining beans and 1 cup water. Then blend this mixture again in 2 batches, each with another 1 cup of water, for a total of 4 cups water) Transfer half of the blended mixture to the lined sieve. Blend the remaining half with 2 more cups of cold water on low speed until smooth, about 30 seconds. Stir the bean mixture in the sieve to let some liquid through and then gather the 4 corners of the cheesecloth or the top of the nut bag together in a bunch and twist to close. Gently press and squeeze on the cheesecloth or nut bag to extract the soy milk into the pot. Pour the remaining bean mixture into the cheesecloth or nut bag and repeat the same action to extract more soy milk. During straining, try not to squeeze too hard as the mixture can burst out of the top of the cheesecloth or nut bag and become messy quickly. Gently unwrap the cheesecloth or nut bag, break up the bean paste into smaller pieces, slowly pour another 4 cups of cold water over the bean paste and mix until combined. Wrap the cheesecloth or nut bag again and gently squeeze out as much soy milk as possible. Reserve the bean paste for another use (see Cook\u2019s Note). Bring the soy milk to a boil over medium-high heat, stirring frequently to avoid scorching the bottom. Lower the heat to medium and let simmer, skimming the foam from the top as needed, until the soy milk has slightly reduced and doesn\u2019t taste bitter, about 20 minutes. Skim foam occasionally as needed. For sweetened soy milk, stir in the sugar if using and 1/2 teaspoon salt. For savory soy milk, omit the sugar and stir in 1 1/2 teaspoons salt. Enjoy the soy milk while it\u2019s hot or let cool completely and then refrigerate in an airtight container for at least 8 hours and up to 5 days. When ready to serve, preheat the oven or a toaster oven to 400 degrees F. Bake the frozen youtiaos on a baking sheet until crisp, about 5 minutes. If desired, heat the soy milk in a medium pot over medium-high heat until steaming, 4 to 5 minutes. Enjoy the soy milk cold or hot with the youtiao. ","[Pinot Grigio, Sauvignon Blanc, Vermentino, Tempranillo]" 46274,"Haupia French Toast 1 (12-ounce) can coconut milk 4 tablespoons sugar 4 tablespoons cornstarch 3/4 cup water 1 1/2 loaves challah bread or brioche 4 eggs 1/4 cup heavy cream 1 teaspoon sugar 1/4 teaspoon cinnamon Powdered sugar Fresh fruit, seasonal Instructions: To make the haupia, pour the coconut milk into a saucepan. Combine the sugar and cornstarch in a small bowl, stir in the water and blend well. Stir the sugar mixture into the coconut milk and cook stirring over low heat until mixture thickens. Pour into 8-inch square pan and chill until firm. Cut into 2-inch squares. To prepare the French toast, make a slit in the center of the bread and stuff the haupia in the center. Slice the bread at a bias cut, approximately 1 1/2-inches thick. You should have approximately 12 slices. In a mixing bowl, combine the eggs, cream, sugar, and cinnamon and whip until ingredients are well mixed. Dip each piece of bread in this mixture, allowing it to soak in on both sides. Lightly shake off any excess. Heat a griddle to 375 degrees F and sear each piece of bread until golden brown. To serve, place slices on each plate and sprinkle with powdered sugar and garnish with fresh fruit. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 46275,"Shrimp and Snow Pea Salad 12 ounces snow peas 1 1/4 pounds medium shrimp, peeled and deveined 6 radishes, thinly sliced into half-moons 4 scallions, thinly sliced 1/3 cup rice vinegar 1 tablespoon canola oil 1 tablespoon toasted sesame oil 1 tablespoon grated fresh ginger Salt 2 tablespoons toasted sesame seeds Instructions: Bring a large saucepan of water with a steamer basket to a boil. Put the snow peas in the basket, cover and cook for 2 minutes. Remove the basket and transfer the snow peas to a bowl of ice water to cool. Drain and pat dry. Add the shrimp directly to the saucepan of water and return to a boil; cook for 2 minutes. Drain, then plunge the shrimp into a bowl of ice water to cool. Drain and pat dry. Slice each shrimp in half lengthwise. Cut the snow peas diagonally into 1/2-inch pieces, discarding the ends. In a large bowl, toss the shrimp, snow peas, radishes and scallions. In a small bowl, whisk the vinegar, both oils, the ginger and 1/2 teaspoon salt. Toss with the salad right before serving; top with sesame seeds. Photography by Lara Robby ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 46276,"Banana Bread Truffles Nonstick cooking spray, for the pan 8 tablespoons (1 stick) unsalted butter, at room temperature 1 cup sugar 2 large eggs 3 ripe bananas (about 1 pound) 2 cups all-purpose flour (see Cook's Note) 1 tablespoon whole milk 1 teaspoon baking powder 1 teaspoon baking soda 1 teaspoon ground cinnamon 1 teaspoon kosher salt 1 cup vanilla frosting 1 pound semisweet chocolate chips 1/4 cup vegetable oil Chopped walnuts, chocolate sprinkles, flaky sea salt, cocoa powder and caramel sauce, for topping Instructions: Preheat the oven to 325 degrees F and spray a 9-by-5-inch loaf pan with cooking spray. Cream the butter and sugar together in the bowl of an electric mixer fitted with the paddle attachment on medium speed until light and fluffy, 4 to 5 minutes. Add the eggs, one at a time, beating well after each addition.
   Mash the bananas in a small bowl (you should have about 1 cup), then add to the mixing bowl and beat until just combined. Turn the mixer to low and slowly add the flour, milk, baking powder, baking soda, cinnamon and salt and beat until just combined.
   Pour the batter into the prepared loaf pan and bake until a toothpick inserted in the center comes out clean, about 1 hour and 10 minutes. Let cool on a rack for 15 minutes, then invert the bread onto the rack to cool completely, about 1 hour. Slice the dark crispy edges off all 4 sides of the bread.
   Line a baking sheet with parchment paper. Crumble the bread into very small pieces in a large bowl. Add the frosting and mix with a spoon until the bread is a creamy consistency that can be rolled into a ball without crumbling. Roll the banana bread mixture into heaping teaspoon-sized balls with your hands (about 1/2 ounce each) and place them on the lined baking sheet. Chill the truffles in the refrigerator until cold, about 2 hours and up to overnight.
   Put the chocolate chips and oil in a medium microwave-safe bowl and microwave in 30-second intervals, stirring between each, until melted, about 2 minutes.
   Toss the truffles, one at a time, in the chocolate mixture until completely coated. Use a fork to remove the truffles from the bowl and return to the lined baking sheet. Sprinkle with the topping of your choice (if drizzling with caramel sauce or extra melted chocolate, let the truffles harden first). Repeat with the remaining truffles, reheating the chocolate in the microwave in 30-second intervals if beginning to harden. Chill the truffles in the refrigerator until the chocolate is hardened, about 10 minutes.
   ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 46277,"Native Bowl's Couch Bowl 1/2 cup Korean hot pepper paste 2 cloves garlic, minced 2 teaspoons toasted sesame seeds 1/4 cup agave nectar 2 teaspoons toasted sesame oil 1/2 cup water 5 cups steamed rice 1 pound extra-firm tofu, sauteed 4 ounces fresh baby spinach 2 carrots, shredded 8 scallions, sliced 1/4 cup toasted sesame seeds Instructions: For the sauce: In a small bowl, mix together the red pepper paste, garlic, sesame seeds, agave, and sesame oil. Add water and stir until smooth.
   To make the \Couch Bowl: Layer the steamed rice evenly in 4 bowls. Drizzle with the red pepper paste sauce. Top with sauteed tofu and a handful spinach leaves. Sprinkle with shredded carrots and a spoonful of sliced scallions. Drizzle with a little more sauce, and a sprinkle of toasted sesame seeds. Serve the extra sauce on the side. ","[Syrah, Zinfandel, Tempranillo, Garnacha]" 46278,"Many Melon Salad with Yogurt Sauce and Lime 1/2 cup milk 1 cup good-quality yogurt, preferably not fat-free 1 tablespoon honey 1 cantaloupe or another orange melon, such as Crenshaw, Charentais, or Cavaillon 1/2 green honeydew melon 1/2 small watermelon 2 tablespoons light brown sugar 1 or 2 limes, cut into wedges Instructions: In a bowl, whisk together the milk, yogurt, and honey. Cover and refrigerate until ready to serve. When ready to serve, peel and seed the melons and cut into 1-inch cubes. Combine them in a bowl, toss lightly, and divide the mixture among dessert bowls (preferably glass, so that you can see the melon colors). Drizzle yogurt sauce on top of the fruit. Sprinkle each serving with about 2 teaspoons brown sugar and serve with lime wedges to squeeze over the fruit at the table. ","[Verdict Blanc, Moscato, Vinho Verde, Albari?o]" 46279,"Easiest-Ever Mashed Potatoes 2 pounds russet potatoes (about 4 medium) 1 1/2 teaspoons kosher salt, plus more for cooking the potatoes 4 to 8 tablespoons unsalted butter 3/4 to 1 cup whole milk Freshly ground black pepper Instructions: Lightly scrub the potatoes. Put them in a large saucepan with cold water to cover by about 3 inches and season generously with salt. Bring to a boil over high heat. Lower the heat to maintain a gentle simmer and cook until the potatoes are fork tender, about 40 to 45 minutes. Drain the potatoes in a colander in the sink. Let the potatoes cool just until you can handle them--hot potatoes make better mashed. Meanwhile, melt the butter in the pan over low heat. Hold the potatoes in a towel or in a kitchen glove and gently peel the potato skins off with a knife or your fingers. Quarter the potatoes and put then in the pan. Heat the milk in a microwave-safe measuring cup or bowl until hot. Mash the potatoes with the butter with a fork or potato masher if you have one, until most of the lumps are gone and the potatoes are smooth and fluffy. Then stir in the milk, until the mashed potatoes are light and smooth, if there are still lumps paddle them smooth with a wooden spoon. Season with 1 1/2 teaspoons salt or to taste, and pepper, to taste. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 46280,"Crepe Batter Recipe 3/4 cup cold milk 3/4 cup cold water 3 eggs 1 tablespoon granulated sugar 1 teaspoon vanilla extract 1 1/3 cups all-purpose flour 5 tablespoons melted butter 3 tablespoons cooking oil Instructions: In a blender, combine all the ingredients except for the cooking oil and blend for 1 minute on high. Refrigerate the batter for 2 hours. Using a pastry brush, lightly brush the skillet with oil and place over medium-high heat. When the pan is just beginning to smoke, remove from heat, and pour 1/4 cup of the batter in the middle of the pan and quickly tilt in all directions for 2 or 3 seconds to evenly distribute the batter. Return the pan to the heat and when slightly brown on the underside, turn the crepe with a spatula onto the other side and cook for a few seconds. Remove from pan. Repeat with remaining batter. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 46281,"Chocolate Ricotta Pudding with Strawberry Sauce 2 cups fresh strawberries 2 tablespoons sugar Butter, for greasing cups 6 ounces bittersweet chocolate (not unsweetened), chopped 1 1/2 pounds fresh whole milk ricotta cheese, drained for 2 hours to remove any excess liquid 1/4 cup plus 1/3 cup sugar 3 large egg yolks 1 teaspoon orange zest 1/2 teaspoon pure almond extract 1/4 teaspoon ground cinnamon 1/8 teaspoon salt 3 large egg whites 1/4 teaspoon cream of tartar Instructions: To make the sauce: Blend the strawberries and sugar in a food processor until smooth. Strain the puree through a fine mesh strainer. Cover and refrigerate. (Can be made 8 hours ahead. Keep refrigerated.) To make the pudding: Preheat the oven to 325 degrees F. Lightly butter 6 (6-ounce) custard cups. Arrange the cups in a large roasting pan. Melt the chocolate in a medium bowl set over a saucepan of simmering water. Set the melted chocolate aside. Blend the ricotta, 1/4 cup of sugar, egg yolks, orange zest, almond extract, cinnamon, and salt in a food processor until very smooth. Blend in the melted chocolate. Transfer the ricotta mixture to a large bowl. Using an electric mixer with the whisk attachment, beat the egg whites in another large bowl with the cream of tartar until soft peaks form. Gradually beat in the remaining 1/3 cup of sugar. Continue beating until semi-firm peaks form. Fold the egg whites into the ricotta mixture. Spoon the mixture into the prepared cups. Fill the pan with enough hot water to come halfway up the sides of the custard cups. Bake until the pudding puffs slightly but the centers are still creamy, about 25 minutes (the pudding will become thick and creamy when cold). Allow puddings to cool slightly before removing from water bath. Remove the custard cups from the bath. Cover and refrigerate until cold, about 3 hours. Run a knife around the sides of the puddings to loosen. Invert the puddings onto plates. Drizzle the strawberry sauce around the puddings and serve. ","[Pinot Grigio, Moscato, Riesling, Cava]" 46282,"Turkey Sweet Potato Casserole 2 cups cooked, mashed sweet potatoes 2 tablespoons packed brown sugar 1/2 teaspoon ground cinnamon 1/8 teaspoon ground nutmeg 1/3 cup evaporated milk 1/4 cup Swanson? Chicken Stock 1 small onion, minced (about 1/4 cup) 1 can (10 3/4 ounces) Campbell's? Condensed Cream of Chicken Soup (Regular or 98% Fat Free) 3 cups cubed cooked turkey 3 tablespoons water 1/4 cup chopped walnuts (optional) Chopped fresh parsley Instructions: Stir the sweet potatoes, brown sugar, cinnamon, nutmeg and milk in a medium bowl. Spoon the sweet potato mixture around the inside edge of a 10-inch round casserole, forming a ring. Heat the stock and onion in a 10-inch skillet over medium-high heat to a boil. Reduce the heat to low. Cook until the onion is tender, stirring occasionally. Stir in the soup, turkey and water. Cook until the mixture is hot and bubbling. Spoon the turkey mixture into the center of the sweet potato ring. Bake at 350 degrees F for 30 minutes or until the turkey mixture is hot and bubbling. Sprinkle with the walnuts and parsley, if desired. You can substitute chicken for the turkey. ","[Chardonnay, Riesling, Pinot Grigio, Sparkling Brut]

" 46283,"Meen Moilee: Fish in Fragrant Coconut Milk 4 pounds white-fleshed fish, like monkfish, halibut, or cod, filleted and cut into 1 inch cubes 1 teaspoon turmeric Salt 1 lime, juiced Peanut oil, for frying 2 green chiles, seeded 1 inch piece ginger, peeled and thinly sliced 5 or 6 cloves garlic, peeled and crushed (do not chop, crushing gives the curry better flavor) 1/2 medium white onion, thinly sliced 2 to 3 fresh curry leaves 1/2 teaspoon turmeric 1 (14-ounce) can coconut milk, solids separated from the liquid Salt 1 tomato, quartered, plus 1 tomato sliced thinly, for garnish Cooked rice, as an accompaniment Instructions: Rinse the diced fish chunks in water. Drain off the excess water and place the fish in a bowl. Add turmeric powder and a large pinch of salt. Add lime juice and mix. Cover and refrigerate for 25 minutes.
Heat the oil in a deep saucepan over a medium gas flame until seriously hot, but not burning.
Add the chiles, ginger, garlic, onion, and curry leaves to the oil. The curry leaves must be added in at the beginning, so the flavors can infuse with the other ingredients. Stir lightly until onions are transparent. Add 1/2 teaspoon of turmeric powder, and stir. Add enough liquid coconut milk to cover the ingredients in the pan. Do not add the thick coconut milk yet, as it will curdle. Add the fish and a pinch of salt. Bring to the boil, reduce heat, and simmer for 6 to 7 minutes until cooked.
Add the quartered tomato and the thick coconut milk. Garnish with sliced tomatoes and serve with boiled or steamed white rice. ","[Chardonnay, Sauvignon Blanc, Riesling, Chenin Blanc]

" 46284,"Tomato, Scallion, and Peanut Pulao (Pilaf) 1 cup white basmati rice 2 tablespoons canola oil 2 green cardamom pods, crushed 1/2 stick cinnamon 2 whole cloves 2 tablespoons Ginger-Garlic Paste, recipe follows 8 scallions, white and light green parts, chopped (should make 1/2 cup), green ends sliced thinly and kept separate for garnish 1 (14 1/2-ounce) can diced tomatoes (no salt added) 1 cup water Kosher salt, for seasoning 1 tablespoon peanuts 1/2 cup cloves garlic, whole 1/2 cup fresh ginger, peeled, 1/2-inch slices 1/4 cup canola oil Instructions: Wash the rice. This is one of the most crucial steps in creating a delicate pulao, where each grain of rice is separate from the other. Pour the rice into a large bowl and fill with fresh water. Gently wash the rice, running your hand through the rice without breaking the grains. The water will go smoky. Pour off the water and fill the bowl again. Wash, drain, and repeat 3 or 4 times until the water runs clear. By washing the rice in this way, you've just removed the excess starch from the rice so the grains won't stick together. In a Dutch oven over medium-high heat, warm the canola oil until it's shimmering, but not smoking. Add the cardamom, cinnamon, and cloves - they should sizzle as they hit the oil. Saute gently until their woodsy aromas waft up into your nostrils. Add the Ginger-Garlic Paste and the chopped scallions and saute 1 minute or so until they soften. Add the rice to the pot, season with salt, and saute gently until the grains aren't sticking together anymore and the rice turns translucent, about 2 minutes. You should also start to smell the basmati's gentle aroma. This smell always reminds me of my mum! Add the can of tomatoes and stir. Cook about 2 minutes to get rid of some of the excess liquid. Add the water and salt and turn the heat up so that the contents of the pot come to a boil. Then turn the heat down as low as it can go, put a lid on it, and cook for 15 minutes. Don't take the lid off at all during this process! Once the 15 minutes are over, resist the temptation to take the lid off again. Let it sit 5 minutes off heat. This will steam the rice and give you a nice, fluffy pulao. Finish with a flourish of peanuts and a sprinkling of the scallion greens and serve. Throw the garlic, ginger, and canola oil in a mini-food processor and let it go until it forms a semi-smooth paste. There will still be tiny little pieces in there, but overall, it should resemble a paste. Save what you don't use in a small glass jar. It should last in the fridge for 2 to 3 weeks. It's a delicious addition to marinades, pasta sauces, stir fry sauces, slow-cooker recipes, gravy etc. We always had a jar of this stuff in our fridge growing up. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]

" 46285,"Duck Foie Gras in Spiced Red Wine 1 1/2 bottles red wine (preferably from Bordeaux) About 1 pound fresh duck liver 3 1/2 ounces sliced carrots 4 pieces star anise 1 cup sliced leeks 1 large onion, peeled and sliced 2 cloves 1 tablespoon sweet peppercorns 2 large handfuls coarse salt 1 large handful powdered sugar Salad, your choice, for serving Vinaigrette, your choice, for serving Green asparagus, for serving Instructions: Pour the wine into a large cast iron pot and add all of the ingredients. Place a lid on the pot, and heat on the stove for a minimum of 5 minutes, or until boiling. Remove the pot from the fire and be sure that the duck liver is completely submerged in the liquid. Allow everything to come to room temperature, and then place the pot in the refrigerator for 24 hours. Remove the duck liver from the wine, and cut into thick slices. Accompany the meat with a salad and some green asparagus spears served with a vinaigrette. ","[Bordeaux Blend, Cabernet Sauvignon, Syrah/Shiraz, Tempranillo]" 46286,"Cured Duck Salad 4 duck legs, hind quarters 1/2 cup kosher salt 6 juniper berries toasted and crushed 6 black peppercorns crushed 2 sprigs fresh thyme 2 cloves garlic crushed 2 cups duck fat 6 shallots, peeled cut in half lengthwise 2 tablespoons honey Water 1 tablespoon reserved duck fat 6 small white new potatoes cut into 1/2-inch cubes, blanched until tender (about 8 minutes), drained and patted dry 1/2 cup walnut halves, toasted 1 shallot, finely chopped 1 cup tender green beans cut into 2-inch lengths, blanched in salted water, shocked in ice water and patted dry 1/2 tablespoon Spanish sherry vinegar Salt and pepper 1 bunch watercress, washed and dried 1 tablespoon olive oil 4 small slices sourdough bread 1/2 cup farmer's cheese or goat cheese, recipe follows 1 quart whole milk 1 cup buttermilk Salt and fresh white pepper Small amount grated lemon zest Snipped chives, chervil, parsley or whatever fresh herbs available Instructions: Rinse, pat dry and trim the duck legs (use the excess fat to render). Rub salt and herbs into duck legs allow to cure for 2 days covered in refrigerator. Melt duck fat and bring to 200 degrees. Rinse salt off of duck, pat dry and immerse in pan of duck fat, cover and cook for 3 1/2 hours. Remove from heat and allow to cool. Duck can be held refrigerated for several days. Before service remove duck from fat, discard skin (or use to make cracklings) and take meat from bone. Reserve duck fat.
In a small saucepan add halved shallots, honey and just enough water to cover; bring to a boil and simmer until tender and glazed, remove and reserve.
In a medium saute pan heat 1 tablespoon reserved duck fat, add potatoes, duck, walnuts, reserved shallots and toss until hot. Add chopped shallots, green beans, vinegar, salt and pepper and taste for seasonings.
Arrange in the center of plate, garnish with watercress tossed in olive oil and crouton brushed with farmers cheese. In a non reactive saucepan, combine milk and slowly bring to 180 degrees. Strain through cheesecloth and allow to cool. When cool, place in a bowl, season, add herbs and lemon zest, to taste. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 46287,"Stracoto with Porcini Mushrooms 1 (4-pound) boneless beef chuck roast Salt and freshly ground black pepper 3 tablespoons olive oil 2 onions, sliced 6 garlic cloves, coarsely chopped 1 cup dry red wine 1 3/4 cups canned beef broth 1/2-ounce dried porcini mushrooms 1 large sprig fresh rosemary, plus extra for garnish Instructions: Preheat the oven to 350 degrees F. Pat the beef dry with paper towels. Sprinkle the beef generously with salt and pepper. Heat 2 tablespoons olive oil in a heavy 6-quart roasting pan over medium-high heat. Add the beef and cook until brown on all sides, about 15 minutes total cooking time. Transfer the beef to a bowl. Add remaining tablespoon oil to the pan, add the onions and saute until tender, scraping up the brown bits on the bottom of the pot, about 5 minutes. Add the garlic and saute 1 minute. Add the wine and boil 1 minute. Stir in the broth and mushrooms. Return the beef to the pan. Bring the liquids to a boil. Cover and transfer to the oven. Braise until the beef is fork-tender, turning the beef over halfway through cooking, about 3 hours. Transfer the beef to a cutting board. Tent the beef with foil and let stand 15 minutes. Meanwhile, spoon any excess fat off the top of the pan juices. Transfer the pan juices and vegetables to a blender and puree until smooth. Combine the sauce and rosemary sprig in heavy medium saucepan. Bring to a boil. Season the sauce, to taste, with salt and pepper. Cut the beef across the grain into 1/2-inch-thick slices. Arrange the sliced beef on a platter and garnish with rosemary. Spoon the sauce over and serve, passing the remaining sauce in a sauce boat. ","[Barolo, Cabernet Sauvignon, Syrah, Tempranillo]" 46288,"Butterscotch Pie 2 1/4 cups milk 1 cup heavy cream 6 tablespoons unsalted butter 1 1/4 cups light brown sugar, packed 3 egg yolks 1/4 cup cornstarch 1/4 teaspoon salt 2 tablespoons Scotch whisky 1 1/2 teaspoons pure vanilla extract 1 cup whipped cream, for garnish Piecrust, baked blind, recipe follows 2 egg whites Pinch salt 2 tablespoons sugar 4 1/2 cups sifted all-purpose flour 2 teaspoons kosher salt 2 teaspoons sugar 12 ounces (3 sticks) cold unsalted butter, cut into pieces 1/2 cup ice water (strain out the ice just before using) 2 teaspoons red wine vinegar Instructions: In a large saucepan, combine the milk and cream, and bring to a simmer over medium heat. Immediately turn off the heat and set aside. In a large, heavy skillet, melt the butter over medium-high heat. Stir in the brown sugar, raise the heat to medium-high, and cook 5 to 7 minutes, stirring constantly, to caramelize the mixture. (You will smell a characteristic nutty-caramel odor when the butter browns, signaling that the mixture is ready.) Whisking constantly, gradually add the butter/brown sugar mixture to the hot milk/cream mixture. If the mixture is not smooth, blend for 20 seconds with a hand blender or pour through a fine sieve. Put the egg yolks in a medium bowl. Whisk in about 1/2 cup of the hot milk mixture. Whisk in the cornstarch and salt until dissolved. Whisk the cornstarch mixture back into the hot milk mixture in the saucepan. Add the scotch and whisk in. Whisking constantly, cook over medium-high heat until thick and just boiling. When the mixture thickens, the whisk will leave trail marks on the bottom of the pot and the mixture will have a few large bubbles boiling up to the top. Turn off the heat and whisk in the vanilla extract. Pour into the pre-baked pie shell and chill, uncovered, at least 2 hours, or overnight. Preheat oven to 400 degrees F. For the meringue top: Whip whites with the salt to soft peaks, then add sugar and whip until sugar is dissolved and whites are glossy. Spread meringue on top of the slightly cooled pie and bake for 5 minutes until lightly browned (cappuccino colored). Chill until ready to serve. In a mixer fitted with a paddle attachment (or using a hand mixer), mix the flour, salt, and sugar for 1 minute. Add the butter and mix just until you have a crumbly, sandy mixture. You should still be able to see the pieces of butter. In a small bowl, stir the water and vinegar together. With the mixer running at medium speed, drizzle in the water-vinegar mixture and mix just until a dough forms. You should still see small bits of butter. Turn out onto a work surface, divide the dough in half, and shape into round, flat disks. Wrap separately in plastic wrap and refrigerate at least 30 minutes before using. (Or, refrigerate up to 48 hours or freeze up to 1 month before using. If frozen, let thaw in the refrigerator overnight before rolling out.) When the time comes to roll out the dough, let the dough warm up for a few minutes at room temperature. Dust a work surface with just a few tablespoons of flour and keep some extra flour at hand. If you like, you can roll out the dough between two sheets of waxed paper (flouring the bottom sheet and the top of the dough before rolling), which makes it much easier to transfer to the pan later on. However, you won't be able to check the progress of the dough as easily. It's entirely up to you. Sprinkle a little flour on top of the dough and start rolling outward from the center with quick, light strokes. Don't worry if the edges split a bit; concentrate on getting a good circle going from the center. Lift up and rotate the dough 1/4 turn every minute or so to help ensure even rolling. The dough should feel smooth and soft; some say it should feel like the inside of your forearm. If it gets sticky, sprinkle on a bit more flour, but don't do this more than two or three times; the dough will absorb too much flour. Instead, put it back in the refrigerator for 15 minutes to firm the butter up. Keep rolling until the circle is at least 2 inches larger than your pan (for example, 11-inches wide for a 9-inch pie pan), or 3 inches larger for deep-dish pies. Set your pie or tart pan nearby. We always use heavy aluminum pans, because glass pans seem to bake the crust too fast. However, we know that the advantage of glass is that you can easily check the color of the crust. Again, it's up to you. Either choice will work. To transfer the crust to the pan, we find it easiest to roll a finished crust up onto the rolling pin, then gently unroll it in the pan. Or, you can fold it gently in quarters, lift it up, position the center point on the center of the pan, and unfold it into the pan. If using waxed paper, peel off the top layer, turn the crust gently into the pan, and peel off the remaining paper. Make sure that the dough is allowed to settle completely into the pan. Don't stretch and press the dough into the corners; stretched dough will likely shrink back when you bake it. Instead, lift the edges of the crust to let it settle down into the corners. If the dough tears a bit, don't be concerned; it will patch easily. Using scissors or a sharp knife, trim the dough to within 3/4-inch of the rim. Use any extra scraps to patch the crust, pressing with your fingers (wet them if necessary) or set aside. For a single-crust pie: Working around the rim, turn the crust under itself (not under the rim of the pan) to make a thick edge, pressing it firmly against the pan to reduce shrinkage. To decorate the rim, just press it all around with the back of a fork. For a slightly more advanced look, press the thumb and forefinger of one hand together. Use them to gently push the thick dough rim outward, while pushing inward with the forefinger of the other hand, so that they intersect in a \V\ with the dough in between. Repeat all around the rim to make a wavy edge. Chill the finished crust or crusts for 20 to 30 minutes before filling the pie. When the bottom crust is filled, rest the top crust on top and pinch the edges together, turning them under all the way around. To decorate the rim, just press it all around with the back of a fork. For a slightly more advanced look, press the thumb and forefinger of one hand together. Use them to gently push the thick dough rim outward, while pushing inward with the forefinger of the other hand, so that they intersect in a \V\ with the dough in between. Repeat all around the rim to make a wavy edge. For a prebaked pie or tart crust (blind baking): Preheat the oven to 375 degrees F. Line the inside of the chilled crust with aluminum foil (don't turn it down over the rim, but leave the extra sticking up so that you have something to hold on to). Fill the foil all the way up to the top of the shell with pie weights or dried beans. Bake 25 to 30 minutes, until dry and beginning to turn \blond. Lift the foil and weights out of the shell and bake another 10 to 15 minutes, checking frequently to prevent overbaking, until medium brown. Yield: 2 crusts
Preparation time: 15 minutes plus rolling and shaping
Cooking time: 30 minutes
Ease of preparation: moderate Recipe courtesy Gale Gand, \Butter Sugar Flour Eggs\ by Gale Gand, Rick Tramonto, Julia Moskin: Clarkson N. Potter Publishers, 1999 ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 46289,"White House Garden Herb-Roasted Chicken with Braised Greens 3 tablespoons chopped mixed fresh herbs (such as rosemary, thyme, sage and parsley) 1 tablespoon dijon mustard 2 tablespoons extra-virgin olive oil 1 3-to-4 pound chicken, quartered Salt and pepper 2 slices bacon, diced 1 large red onion, diced 2 bunches kale, collard or mustard greens (a mix also works well), stemmed and torn 3/4 cup chicken stock Instructions: Mix the herbs, mustard and olive oil in a nonreactive baking dish. Add the chicken, season with salt and pepper and turn to coat evenly. Cover and marinate in the refrigerator at least 1 hour or overnight.
Preheat the oven to 450 degrees F. Place the chicken on a foil-lined baking sheet and roast until the meat is cooked through and the skin is crisp, 30 to 40 minutes.
Meanwhile, saute the bacon in a deep pan or Dutch oven over medium heat until rendered, about 5 minutes. Add the onion and cook until translucent, 6 to 7 minutes. Add the greens, in batches, and saute until wilted, about 4 minutes. Add the chicken stock, cover and gently braise over low heat until tender, about 40 minutes. Season with salt and pepper and serve with the chicken.
","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 46290,"Farfalle Del Mondo 4 or 5 boneless chicken breasts Kosher salt Fresh ground black pepper Southwest seasoning (chili powder, Mexican oregano, garlic powder, ground chipotles (smoked jalepenos), paprika, ground cumin and ground coriander) Olive oil, to coat 2 1/2 tablespoons pine nuts 1 pound multi-colored farfalle pasta 12 ounces triple cream brie cheese 1 cup extra virgin olive oil 2 cups hand-chopped ripe Roma tomatoes 3 teaspoons chopped garlic 2 tablespoons hand-chopped Italian parsley or cilantro 6 large fresh basil leaves, roughly chopped Instructions: Pound the chicken breasts to even thickness with a meat mallet to cook evenly. Season both sides of the chicken breasts with salt and pepper. Sprinkle southwest seasoning on both sides of chicken. Lightly coat with olive oil. Grill chicken over coals with mesquite or hickory chips added. (In metal tray if using a gas grill). Rotate chicken a quarter turn after a few minutes to add grill marks. Turn chicken over after about 5 to 7 minutes and grill the other side the same way. When chicken is done (moist and tender) take off the grill and let rest. Bring a large pot of slightly salted water to a boil for the pasta. Add pasta and cook until it is al dente. Keep cooked pasta covered and warm in a slight bit of its water. In a small, ungreased frying pan, toast pine nuts until they are golden brown. Key - Do NOT burn the pine nuts or the entire dish will taste bitter. Cut the outer covering (rind) off the brie. Throw away the rind and set the cheese aside. Heat a large frying pan to medium-high heat and add all of the olive oil. After 30 seconds or so add the tomato, garlic, parsley/cilantro and basil. Let this saute for about 1 minute. Key - have all of the ingredients ready and next to the stove because this sauce works fast! Add the brie and toasted pine nuts. Toss or slowly stir over low heat for two minutes or until the cheese is completely incorporated into the sauce. You should have a medium thick sauce with a beautifully rich pink color with splashes of green. Drain the remaining water off the pasta in a colander. Place a nice portion of pasta on a decorative plate. Chop the chicken breasts on a bias and place on top of the pasta. Ladle a fair amount of the brie sauce over the chicken and pasta. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]

" 46291,"Roasted Nati Koli Saaru 1 tablespoon sesame oil 1 teaspoon fenugreek seeds
1 teaspoon cumin seeds
1 1/2 teaspoons black peppercorns
2 whole cloves
1 cup shredded coconut
One 2-inch piece fresh ginger, peeled
5 to 7 cloves garlic, depending on size, peeled
1 teaspoon ground cinnamon
1 tablespoon jaggery
2 tablespoons coarse sea salt crystals
1 bunch cilantro, roughly chopped
4 to 5 jalape?os
Juice of 1 small lime
One 4- to 5-pound chicken, butterflied (see Cook's Note) 1/4 cup neutral oil (sunflower or grapeseed work great) 1 yellow or white onion, sliced
2 sprigs curry leaves
2 cups canned crushed tomatoes
1 tablespoon Kashmiri red chili powder
2 teaspoons turmeric powder
One 13 1/2-ounce can coconut milk
Salt
1/2 lime Cilantro, for garnish
Cooked jasmine rice, for serving
Lime wedges, for serving Instructions: For the chicken and the marinade: Place a medium cast-iron skillet over high heat. Add the sesame oil. Add the fenugreek, cumin, black peppercorns and cloves and toast for about 30 seconds. Turn off the heat and let the mixture sit in the hot skillet for another 30 seconds, and then transfer to a mini food processor. Return the skillet to medium-low heat and add the shredded coconut to the skillet. Stir until toasted, 2 to 3 minutes. Transfer to the mini food processor. Add the ginger, garlic, cinnamon, jaggery, salt and cilantro to the processor Place the same skillet the spices cooked in over medium-heat heat (no need to add any more oil). Add the jalape?os and cook until blistered and charred. Plunge the jalape?os into a bowl of cold water. Peel the jalape?os and discard the stems. Add to the processor with the spices. Add the lime juice and process until the mixture forms a thick paste, adding a little water if necessary to get a smooth texture.
Place the chicken in a baking dish or other container large enough so the chicken will lay flat. Rub the bird all over with the marinade, cover the dish with plastic wrap and refrigerate for 8 to 12 hours or overnight. When it is about 2 to 3 hours before serving, make the sauce: Place a large cast-iron pan or Dutch oven over medium-high heat. Add the oil and onion. Move the onions to one side and add the butterflied chicken, skin-side down. Add the curry leaves when the onions start to sizzle. Once you have a good sear on your chicken, carefully flip it over. Add the tomatoes, chili powder, turmeric, coconut milk and 1 1/2 cups water and stir together. Lower the heat and simmer the sauce for 15 minutes.
Preheat the oven to 400 degrees F. Pop the dish into the oven. Check every 20 minutes; you are looking for the chicken to start to break down, the sauce to thicken and an instant-read thermometer inserted into the thickest part of the thigh not touching bone to register 165 degrees F.
Taste the sauce and add salt if needed. Finish with the juice of half a lime. Garnish with more cilantro and serve with rice and limes wedges on the side.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Tempranillo]" 46292,"Portuguese Chocolate Tarts 5 ounce (150 gram) slab puff pastry 1 egg yolk 2 tablespoons caster sugar (superfine sugar) Pinch allspice A couple pinches cinnamon 1 orange, zested 5 1/2 fluid ounces (160 milliliters) double cream (heavy cream) 2 level tablespoons caster sugar The smallest pinch salt 1/2 stick butter, softened 1/2 pound best-quality baking chocolate, broken up 1 1/2 fluid ounces (50 milliliters) milk Cocoa powder, for dusting Instructions: Dust a surface with flour and roll out your pastry to a bit bigger than an 8 1/2-by-11-inch sheet of paper. Brush with the egg yolk and scatter the rest of the ingredients over, being subtle with the allspice and cinnamon. Roll the pastry up tightly like a Swiss roll to make a long sausage shape. With a knife, cut across the sausage into 1-inch (2 1/2-centimeter) pieces. Take 8 pieces aside, and freeze the rest of the pastry for a rainy day. Preheat the oven to 400 degrees F (200 degrees C/gas 6). Turn all the pieces of pastry swirl-side up and flatten them slightly. Dust the surface of your pastry with flour, then roll each piece out into a thin circle (around the size of a teacup saucer). Even I don't have proper pastry molds at home, so I just grease and flour the outsides of 8 of my glass tumblers. Then, I place a circle of pastry on top of each tumbler, pleating, pinching and hugging the pastry around them. Place the tumblers on a baking tray, pastry at the top, and put in the preheated oven until crisp and golden, around 15 minutes. Remove from the oven and, while still hot, take a tea towel and pat the slightly raised top of the pastry back down on to the flat bottom of the tumbler ? giving you a flat base again. Allow to cool, and carefully remove the pastry cases from around the tumblers. Fill your pastry cases with the chocolate filling: Place the double cream, sugar, and pinch of salt in a pan and bring to the boil. As soon as the mixture has boiled, remove from the heat, and add the butter and chocolate. Stir until it has completely melted. Allow the mixture to cool slightly, stirring in the cold milk until smooth and shiny. Sometimes this mixture looks like it has split. Allow the mixture to cool down a bit more, and whisk in a little extra cold milk until smooth. Scrape all the mixture into the cooked pastry shells. Shake to even it out and allow to cool for around 1 to 2 hours, until it is at room temperature. Dust with the cocoa powder. Ultimately the pastry should be short and crisp and the filling should be smooth and should cut like butter. ","[Chardonnay, Pinot Grigio, Riesling, Sparkling wine]

" 46293,"Escalivada con Anchoas (Roasted Red Peppers and Eggplant with Anchovies) 12 small eggplants (a little larger than a bell pepper) 12 red bell peppers Extra-virgin olive oil, preferably Spanish 1 to 2 teaspoons sea salt 1 clove garlic, finely minced, optional 18 large anchovy fillets, packed in olive oil, preferably Spanish Aged sherry vinegar, optional Sea salt, such as Maldon, optional Grilled crusty bread drizzled with olive oil Salty, briny black olives Instructions: Preheat your grill or broiler to high heat. Roast the eggplants and red bell peppers, whole, as close as possible to the heat source, turning and rotating each piece with kitchen tongs, to achieve an evenly charred exterior. The skin on the eggplants should get a dark toasted color and the bell peppers should be charred with papery layer of black. Put the roasted vegetables in a glass bowl, cover with a kitchen towel and set aside to cool. Once the reserved vegetables are cool enough to handle, peel both the peppers and eggplants. Slice the eggplants into long strips. De-seed the peppers and slice them into long strips. Combine the peppers and eggplants in a bowl and add 2 to 3 tablespoons olive oil, salt and garlic, if using. Be careful to not over-season with salt because the anchovies are also very salty. Let stand for a minimum of 30 minutes. Serve in individual plates or on a platter, family-style. Lay the anchovies across the top of the dish. Finish the dish with a final drizzle of olive oil, a small splash of sherry vinegar and a light sprinkling of sea salt, if using. Serve with grilled crusty bread and some black olives. ","[Rioja, Garnacha, Vermentino, Sauvignon Blanc]

" 46294,"Garlic-Herb Breadsticks 1 teaspoon active dry yeast 2 teaspoons sugar 1 teaspoon kosher salt, plus more for sprinkling 2 1/4 cups all-purpose flour, plus more for dusting 1 tablespoon extra-virgin olive oil, plus more for brushing 4 tablespoons unsalted butter, at room temperature 1 clove garlic, minced Chopped fresh herbs (rosemary, thyme and/or oregano), for sprinkling Instructions: Put 3/4 cup warm water in a food processor. Sprinkle the yeast on top and let sit until foamy, about 5 minutes. Add the sugar and 1 teaspoon salt and pulse until dissolved. Add the flour, olive oil and 1 tablespoon butter and pulse until the dough forms a ball, about 1 minute. Continue to process with the motor running until smooth, about 2 more minutes. Line 2 baking sheets with parchment; brush with olive oil. Turn the dough out onto a floured surface. Divide into 12 equal pieces, then roll each piece into a 12- to-16-inch rope. Arrange the ropes 1 1/2 inches apart on the prepared baking sheets, rolling them to coat with the oil. Cover each baking sheet with a damp cloth and set aside in a warm place until the breadsticks double in size, 45 minutes to 1 hour. Preheat the oven to 400 degrees F. Put the remaining 3 tablespoons butter and the garlic in a microwave-safe bowl and microwave until melted, about 1 minute. Brush the breadsticks with the garlic butter; sprinkle with herbs and salt. Bake until golden, 15 to 20 minutes. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 46295,"Pork Rib Roast with Cranberry-Apricot Stuffing 3 tablespoons cognac or other brandy 3 tablespoons water 1/3 cup dried cranberries 1/3 cup dried apricots, coarsely chopped 1/4 cup whole almonds, toasted and chopped 1 medium shallot, minced 3 tablespoons unsalted butter, softened 1 teaspoon fennel seeds, toasted and crushed 1/2 teaspoon kosher salt, plus additional for seasoning Freshly ground black pepper 1 (6-rib) center-cut pork roast, backbone removed and ribs Frenched, about 4 pounds after trimming) 2 tablespoons vegetable oil 1 cup creme fraiche or sour cream 1/2 cup Dijon mustard Instructions: Warm the cognac and water in a small saucepan, add the cranberries and apricots, and set aside until plump, about 10 minutes. In a small food processor, pulse the fruit and any unabsorbed liquid with the almonds, shallot, butter, fennel seeds, 1/2 teaspoon salt, and pepper, to taste, until the fruit and nuts are coarsely chopped. With a boning knife or other long, thin knife, make a cut 3 inches across in the center of one end of the roast. Gently push and work the blade in and straight through the roast to the other end. (If your knife isn?t long enough, make a cut at either end and work your way to the center, making sure that the cuts meet.) Insert the narrow end of a wooden spoon into the opening to widen it a bit all the way through. Push the stuffing into the loin, working first from 1 end and then the other, filling to the center. Preheat the oven to 350 degrees F. Pat the loin dry and season all over with salt and pepper. Heat the oil in a large ovenproof skillet over medium-high heat. Add the roast, holding the bones up so that the bottom gets well browned, then turn the roast to brown the meaty side, about 6 minutes total. Transfer the skillet to the oven and roast the pork meat side down for 30 minutes. Turn the roast over so it sits on the bones and roast until an instant-read thermometer inserted into the center of the meat registers 155 degrees F, about 1 hour more. Transfer the roast to a carving board, tent loosely with foil, and let it rest for 10 minutes before carving. Whisk the creme fraiche or sour cream with the mustard in a small bowl and season with salt and pepper, to taste. Slice roast between the bones to make individual chops, arrange them on a platter, and serve, passing the mustard sauce. Know-How: Roasting meat on the bone keeps meat moist and improves its flavor. Pan-searing before roasting is the way to get a great burnished crust on lean meats that would otherwise dry out if left to brown solely in the oven. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 46296,"Parmesan Crisp with Pink Sauce 1/2 cup mayonnaise, such as Hellmann's 4 piquillo peppers
1/4 teaspoon lemon zest (1/2 small lemon)
1/8 teaspoon kosher salt
1 1/2 cups freshly grated Parmesan Instructions: Preheat the oven to 375 degrees F. In a small food processor, combine the mayonnaise, piquillos, lemon zest and salt. Puree until smooth. Refrigerate until ready to use. Line a straight-sided baking sheet with parchment paper. Sprinkle the Parmesan onto the parchment and spread thinly and evenly into an oval (or whatever shape you like). Bake until bubbly and just beginning to brown, 9 to 10 minutes. Transfer the parchment with the crisp to a wire rack and allow to cool completely. Serve the Parmesan crisp on a board for people to break off pieces, with the pink sauce alongside for dipping. ","[Chardonnay, Vermentino, Grner Veltliner, Albari?o]" 46297,"Grilled Coconut Wings with Thai Peanut Dipping Sauce 2 cups coconut milk 1 medium onion, coarsely chopped 2 tablespoons crushed garlic 2 teaspoons ground turmeric 2 teaspoons red pepper flakes 1 teaspoon ground galangal (or 1/2 teaspoon freshly grated ginger) 1 tablespoon kosher salt 20 chicken wings, jointed Thai Peanut Sauce, recipe follows 1/2 cup unsalted roasted peanuts 1 tablespoon peanut oil, plus more to taste 2 fresh Thai chiles or other small chiles 1 1/2-inch-thick slice fresh ginger 4 garlic cloves 1/3 cup canned unsweetened coconut milk 2 teaspoons low-sodium soy sauce 4 teaspoons fish sauce 1 teaspoon granulated sugar 1 tablespoon fresh lime juice Pinch salt (add to taste, as fish sauce can be very salty) 1/2 cup finely minced cilantro leaves and stems Instructions: To make the marinade: using a food processor, grind the ingredients into a paste the consistency of thin yogurt. Reserve small amount for basting and transfer the remaining marinade to a glass bowl. Add the cleaned and trimmed chicken wings. Toss liberally, cover with plastic wrap, and marinate in the refrigerator overnight. To grill the wings, shake off the excess marinade and grill the wings over medium heat for approximately 5 minutes per side, or until crispy. Brush them frequently with the reserved marinade, and be careful not to burn the wing tips. The wings should have a crispy texture with a deep mahogany color when done. Serve with the Thai Peanut Sauce. To make the peanut sauce, add the peanuts along with the peanut oil to a food processor. Blend, on high, until the peanuts form a rough paste. Add the rest of the ingredients except for the cilantro; blend until smooth. Stir in the cilantro and thin with peanut oil to taste. ","[Chardonnay, Gewrztraminer, Riesling, Garnacha]

" 46298,"50 Toast Toppers Top This... Instructions: Step 1: Slice 1 to 2 loaves of French bread into 1/4-inch-thick rounds. Step 2: Brush each slice with olive oil or melted butter. Step 3: Place the rounds on baking sheets and bake at 350 until crisp throughout and lightly golden around the edges, about 15 minutes.

1. Spread with goat cheese; top with finely chopped canned beets, an orange segment and fresh mint.
2. Spread with fig jam; top with gorgonzola cheese and prosciutto.
3. Spread with fig jam; top with goat cheese and chopped walnuts.
4. Spread with butter; top with thinly sliced bread-and-butter pickles.
5. Spread with hummus; top with olive tapenade.
6. Top with sliced figs; drizzle with honey; sprinkle with sea salt.
7. Mash avocado with salt and lime juice; spread on toasts; top with shrimp.
8. Spread with ricotta cheese; top with chopped roasted red peppers; sprinkle with salt and pepper.
9. Rub with a garlic clove; top with sliced plum tomatoes; sprinkle with sea salt.
10. Spread with butter; top with thinly sliced radishes; sprinkle with sea salt.
11. Toss canned tuna with lemon juice and zest, olive oil, chopped parsley and salt; spread on toasts.
12. Spread with gorgonzola cheese; top with sliced pears.
13. Top with chopped grapes and wrap with prosciutto.
14. Top with pesto and shaved parmesan cheese.
15. Top with pesto, crumbled bacon and chopped tomatoes.
16. Top with pesto and chopped sun-dried tomatoes.
17. Spread with mashed avocado; top with crumbled bacon and sprouts.
18. Spread with ricotta cheese; drizzle with olive oil; add a dash of salt and pepper.
19. Brush with olive oil; add a thin slice of manchego cheese; top with chorizo.
20. Chop rotisserie chicken meat and toss with barbecue sauce; spoon onto toasts; top with chopped pickles.
21. Combine mayonnaise with wasabi paste; spreadon toasts; top with lump crab meat.
22. Combine mayonnaise and wasabi paste; toss finely chopped sushi-grade tuna with sesame oil; spread wasabi mayo on toasts; top with tuna.
23. Whip cream cheese with chopped dill; spread on toasts; top with thinly sliced smoked salmon.
24. Spread with taleggio cheese; top with candied pecans or walnuts.
25. Spread with apple butter; top with crumbled blue cheese and chopped fresh sage.
26. Saute finely chopped mushrooms in butter and season with salt and thyme; spread on toasts; top with shaved parmesan cheese.
27. Saute thinly sliced onions in butter until caramelized; spread toasts with brie cheese; top with apple slices and caramelized onions.
28. Top with thinly sliced apples and grated cheddar cheese; broil until melted.
29. Spread with butter; top with thinly sliced ham and a cornichon slice.
30. Spread with cranberry sauce; top with thinly sliced turkey; sprinkle with sea salt and pepper.
31. Saute thinly sliced fennel and golden raisins in olive oil until soft; spoon onto toasts.
32. Combine cream cheese and chopped chipotle chiles in adobo sauce; spread on toasts; top with thinly sliced smoked turkey.
33. Top with fresh tomato pulp; sprinkle with sea salt and fresh basil.
34. Combine refried beans with chopped green chiles; spread on toasts; top with pepper jack cheese and broil until melted.
35. Combine equal parts sour cream and cream cheese with horseradish; spread on toasts; top with thinly sliced roast beef.
36. Halve asparagus tips lengthwise; steam until al dente and season with salt; spread premade egg salad on toast; top with an asparagus tip.
37. Wilt baby spinach and toss with crumbled bacon; spoon onto toasts; top with chopped hard-boiled eggs.
38. Toss finely chopped romaine with Caesar dressing and grated parmesan cheese; spoon onto toasts; top with an anchovy.
39. Spread with brie cheese; top with thinly sliced ham and a dollop of grainy mustard.
40. Spread with mascarpone; top with crumbled bacon and chopped grapes.
41. Whip cream cheese with lemon zest; spread on toasts; top with fresh raspberries.
42. Spread with Nutella; top with orange marmalade.
43. Spread with mascarpone; top with thinly sliced melon and prosciutto.
44. Spread with orange marmalade; top with thinly sliced smoked deli turkey and smoked mozzarella cheese.
45. Saute thinly sliced apples in butter until soft; spoon onto toasts; top with thinly sliced ham.
46. Spread with creamy peanut butter; top with thinly sliced bananas; drizzle with honey.
47. Whip peanut butter and marshmallow fluff; spread on toasts; top with shaved chocolate.
48. Spread with cream cheese; top with hot pepper jelly.
49. Spread with ricotta cheese; drizzle with honey; add a dash of pepper.
50. Whip mascarpone and confectioners' sugar; brush toasts with espresso and spread with sweetened mascarpone; top with shaved chocolate and cocoa powder. Photography: Main image: Tina Rupp; Small photos: Marko Metzinger/Studio D ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 46299,"Ahi Tartare 1 pound Ahi tuna, diced 2 tablespoons sesame oil 1/2 cup small dice pineapple 3 jalapeno chiles, small dice 1/2 bunch green onion, sliced 1/4 medium red onion, cut into small dice 2 teaspoons minced ginger 1 lime, juiced Salt Salted potato chips Instructions: Mix all ingredients except potato chips together in a bowl. Serve immediately over potato chips. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 46300,"Red Velvet\u2013White Chocolate Cookies 2 cups all-purpose flour 2 tablespoons unsweetened cocoa powder 1/2 teaspoon baking soda 1/2 teaspoon baking powder 1/2 teaspoon salt 1 stick unsalted butter, at room temperature 1/2 cup granulated sugar 1/2 cup packed light brown sugar 2 large eggs, at room temperature 1 teaspoon pure vanilla extract 2 teaspoons red gel food coloring 1/4 cup sour cream 1 1/2 cups white chocolate chips Instructions: Whisk the flour, cocoa powder, baking soda, baking powder and salt in a medium bowl. Beat the butter, granulated sugar and brown sugar in a large bowl with a mixer on medium-high speed until pale and fluffy, about 3 minutes. Beat in the eggs, one at a time, then the vanilla. Reduce the mixer speed to low; beat in half of the flour mixture until just combined. Stir the food coloring into the sour cream, then beat the sour cream mixture into the dough, followed by the remaining flour mixture. Stir in the white chocolate chips. Refrigerate the dough until firm, 30 minutes to 1 hour. Preheat the oven to 375? F. Line 2 baking sheets with parchment paper. Drop heaping tablespoonfuls of dough 2 inches apart onto the baking sheets. Bake, one pan at a time, until the cookies are puffed and the edges are set, 8 to 12 minutes. Let cool 5 minutes on the pan, then transfer to a rack to cool completely. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Zinfandel]" 46301,"Santa Fe Eggs in Purgatory 1 large white onion, quartered 3 tomatillos, husks removed 2 jalape?os, stems removed 2 poblano chiles, stems removed 3 tablespoons olive oil 1/2 teaspoon kosher salt, or more as needed 1/4 teaspoon freshly ground black pepper, or more as needed 1/2 teaspoon ground cumin 1/2 teaspoon Mexican oregano 5 cloves garlic 1/4 cup chopped fresh cilantro, plus more for garnish Zest and juice of 1 lime 5 to 6 large eggs Flour tortillas, avocado slices and hot sauce, for serving Instructions: Preheat the broiler to 500 degrees F. Add the onion to a sheet pan, along with the tomatillos, jalape?os and poblanos. Toss with the olive oil, salt, pepper, cumin and oregano. Broil until charred, 4 to 5 minutes. Change the oven to bake at 400 degrees F. Transfer the vegetables to a food processor (or heatproof blender). Add the garlic, cilantro, lime juice and zest. Pulse until you have a chunky salsa texture, about 15 times. Taste and adjust salt and pepper as needed. Transfer to the sauce to a 9-by-13-inch baking dish. With the back of a spoon, make five to six wells for the eggs. Crack an egg in each. Cover lightly with foil and bake until the whites of the eggs are set and the yolks are runny, 10 to 12 minutes. Meanwhile, char the tortillas over an open flame to warm, 10 seconds per side. (You can also warm the tortillas in the oven.) Garnish with extra cilantro and serve with the warm tortillas, avocado and hot sauce. ","[Rioja, Tempranillo, Garnacha, Barbera]" 46302,"Instant Pot Keto Mediterranean Chicken 8 bone-in, skin-on chicken thighs (about 3 pounds) Kosher salt and freshly ground black pepper 1 tablespoon olive oil 3 cloves garlic, thinly sliced 1 cup pitted kalamata olives 2 tablespoons capers 2 tablespoons white wine vinegar 1 1/2 teaspoons dried oregano
    1 cup whole-milk Greek yogurt 1/4 cup fresh flat-leaf parsley, roughly chopped 2 tablespoons fresh mint leaves, roughly chopped 1 teaspoon lemon zest plus 1 tablespoon lemon juice Instructions: Set a 6-quart Instant Pot? to high saute (see Cook's Note) and allow it to heat up for 5 minutes. Meanwhile, liberally sprinkle the chicken on both sides with salt and pepper. Add the oil to the pot. Add half of the chicken skin-side down and cook until the skin is deeply browned, 6 to 8 minutes. Flip the chicken and cook until the second side is deeply browned, 4 to 6 minutes. Transfer to a plate. Repeat with the remaining chicken. Add the garlic to the pot and cook, stirring constantly, until lightly browned in spots, about 1 minute. Add the olives, capers, vinegar, oregano and 1/2 cup water and stir to combine, using a wooden spoon or spatula to scrape up any browned bits at the bottom of the pot. Turn off the heat and add the rack on top of the olive mixture with the handles facing up. Nestle the chicken on the rack skin-side up. Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 10 minutes.
    Meanwhile, make the yogurt sauce. Add the yogurt, parsley, mint, lemon zest and juice and a large pinch of salt and pepper to a medium bowl and whisk to combine. Season with additional salt and pepper if needed. Set aside. After the pressure-cook cycle is complete, follow the manufacturer's guide for quick release and wait until the quick-release cycle is complete. Being careful of any remaining steam, unlock and remove the lid. Remove the chicken to a platter and use a slotted spoon to scoop the olive mixture on top and around the chicken. Cover loosely with aluminum foil to keep warm.
    Remove the rack and set the pot to normal saute. Simmer the sauce until slightly thickened and reduced by half, 6 to 8 minutes. Spoon the sauce on top of the chicken and serve with the yogurt sauce on the side. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Gavi]" 46303,"Crispy Potato Rajas Tacos 3 medium Yukon Gold potatoes, peeled and cut in 1/2-inch dice 1/4 cup extra virgin olive oil 2 medium onions, halved and cut in 1/4-inch slices lengthwise Salt, to taste Freshly ground black pepper, to taste 4 medium red bell peppers, roasted, peeled, seeded, and julienned 4 medium poblano chiles, roasted, peeled, seeded, and julienned 1 cup heavy cream 3/4 cup grated Mexican Manchego or Monterey Jack cheese 2/3 cup grated Cotija cheese 1/3 cup grated Panela cheese Vegetable oil, for frying 12 small corn tortillas Chipotle Crema, recipe follows, for serving Border Guacamole, recipe follows, for serving Corn Relish, recipe follows, for serving 1 cup sour cream 1/4 to 1/2 chipotle en adobo, to taste, finely minced into a paste 1/4 lime, juiced Salt, to taste 5 ripe California avocados, preferably Hass, halved, seeded, and peeled 6 tablespoons chopped fresh cilantro 1 medium red onion, diced 4 jalapeno chiles, stemmed, seeded, and finely diced 3 tablespoons freshly squeezed lime juice 1 1/2 teaspoons salt 1/2 teaspoon freshly ground black pepper 3/4 cup extra virgin olive oil 4 cups fresh corn kernels (about 5 ears) 1 teaspoon salt 3/4 teaspoon freshly ground black pepper 1 large red bell pepper, cored, seeded, and cut into 1/4-inch dice 4 poblano chiles, roasted, peeled, seeded, and cut into 1/4-inch dice 4 scallions, white and light green parts, thinly sliced on the diagonal 1/2 cup red wine vinegar Instructions: For the potato rajas: Bring a medium saucepan of salted water to a boil and cook potatoes until just tender, about 6 to 8 minutes, being careful not to overcook. Drain, pat dry, and spread in a single layer on a tray to cool. Heat olive oil in a large skillet over medium heat. Saute onions with salt and pepper until they begin to brown, about 10 minutes. Stir in red bell peppers and chiles. Pour in heavy cream, bring to a boil, and reduce to a simmer. Cook 4 minutes or until cream begins to thicken. Add grated cheeses and potatoes and cook, stirring occasionally, until just heated through. Remove from heat. For the tacos: Heat vegetable oil to 350 degrees F in a large, deep pot or deep fryer. Dip tortillas briefly, one at a time, into the hot oil, just to soften. Spoon potato rajas mixture into center of each softened tortilla. Fold in half to enclose mixture and secure with a toothpick threaded through the top edge of the tortilla. Deep fry tacos for 3 to 5 minutes, until crispy and lightly golden. Remove and drain thoroughly. To serve, spoon Chipotle Crema onto four serving plates, spreading a bit to create a bed for the tacos. Place Crispy Potato Rajas Tacos on top of crema. Finish by topping with generous spoonfuls of Border Guacamole and Corn Relish and serve immediately. Combine ingredients thoroughly in a small mixing bowl. Taste and adjust seasonings as necessary. Chill until ready to use. Cut the avocados into quarters and place in a mixing bowl. Mash with a potato masher or fork until chunky. Add the remaining ingredients and combine with a fork. Serve immediately.
    Heat 1/2 cup of the olive oil in a large skillet over medium heat. Saute the corn with the salt and pepper, about 5 minutes. Transfer to a large mixing bowl and set aside to cool. Add diced peppers to the sauteed corn along with the scallions, red wine vinegar, and remaining 1/4 cup olive oil. Mix well and let sit 20 to 30 minutes to blend the flavors. Serve at room temperature.
    ","[Pinot Grigio, Sauvignon Blanc, Vermentino, Grenache Blanc]" 46304,"Penne with Sun-Dried Tomato Pesto 12 ounces penne pasta 1 (8.5-ounce) jar sun-dried tomatoes packed in olive oil 2 garlic cloves Salt and freshly ground black pepper 1 cup (packed) fresh basil leaves 1/2 cup freshly grated Parmesan Instructions: Cook the pasta in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally, about 8 minutes. Drain, reserving 1 cup of the cooking liquid. Meanwhile, blend the sun-dried tomatoes and their oil, garlic, salt and pepper, to taste, and basil in a food processor and blend until the tomatoes are finely chopped. Transfer the tomato mixture to a large bowl. Stir in the Parmesan. Add the pasta to the pesto and toss to coat, adding enough reserved cooking liquid to moisten. Season the pasta, to taste, with salt and pepper and serve. ","[Chardonnay, Vermentino, Sauvignon Blanc, Gavi]" 46305,"Fried Bocconcini Two 8-ounce containers mozzarella bocconcini, drained from liquid 3/4 cups all-purpose flour Kosher salt and freshly cracked black pepper 1/3 cup milk 3 large eggs 2 cups panko breadcrumbs 1/2 cup grated Parmesan Vegetable oil, for frying Simple Tomato Sauce, for serving Instructions: Arrange the mozzarella balls on a sheet tray. Remove any excess liquid by patting them dry with paper towels. In three separate shallow baking dishes, first add the flour to one and season with salt and pepper. Next, whisk together the milk and eggs in the second. Finally, add the breadcrumbs and Parmesan in the last shallow baking dish. Roll each mozzarella ball in the flour, followed by the egg mixture and finally the breadcrumb mixture. Repeat the process with the remaining ingredients. In a large high-sided saute pan, add 3 inches of oil. Heat the oil until it reaches 350 degrees F on a frying thermometer. Working with 4 or 5 mozzarella balls at a time, fry until golden brown, about 1 minute. Remove with slotted spoon on to paper towel-lined plate and season immediately with salt. To hold before serving, keep mozzarella balls on a wire rack over sheet tray in a 200 F degree oven. Serve with Simple Tomato Sauce (link to Kelsey's existing recipe on cctv.com) ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 46306,"Bouillabaisse 4 tablespoons canola oil 6 sea scallops, patted dry Kosher salt and freshly ground black pepper Six 3-ounce halibut fillets 6 anchovies, drained and finely chopped 4 tablespoons unsalted butter, slightly softened Kosher salt and freshly ground black pepper 6 large red shrimp, such as Carabineros, shells and heads on 18 mussels, scrubbed Three 8-ounce lobster tails, boiled in salted water for 5 minutes, drained and halved lengthwise 1/4 cup chopped fresh flat-leaf parsley, plus more for garnish 2 tablespoons chopped fresh tarragon, plus more for garnish 1 teaspoon finely grated lemon zest Six 1/2-inch-thick slices baguette, lightly toasted Finely chopped fresh chives, for garnish 1/4 cup canola oil 5 cups raw shrimp shells, heads and tails (about 2 pounds), rinsed well 1 medium yellow onion, peeled and coarsely chopped 1 small carrot, coarsely chopped 1 medium stalk celery, coarsely chopped 1 cup white wine 2 plum tomatoes, coarsely chopped 10 sprigs fresh flat-leaf parsley 1 bay leaf 1/2 teaspoon whole black peppercorns 1/2 cup mayonnaise 2 anchovies, drained and finely chopped 2 tablespoons tomato powder 2 teaspoons tomato paste 1 green onion (green and pale green parts), thinly sliced Juice and finely grated zest of 1/2 lemon Juice and finely grated zest of 1/2 lemon
    Kosher salt and freshly ground black pepper 2 tablespoons canola oil 1 small head fennel, halved and thinly sliced 1 small onion, halved and thinly sliced 1/2 cup pastis, such as Pernod One 15-ounce can plum tomatoes, drained Pinch of saffron Pinch of Calabrian cl flakes 1 head garlic, halved crosswise
    Instructions: For the shrimp stock: In a large saucepan over high heat, heat the oil until almost smoking. Add the shrimp shells and tails, onion, carrot and celery and saute, stirring occasionally, for 5 minutes. Add the wine and cook until reduced by half, then add 10 cups of cold water, the tomatoes, parsley, bay leaf and peppercorns. Bring to a boil, reduce the heat to medium low and simmer, skimming the surface occasionally, for 40 minutes. Strain the stock through a strainer lined with cheesecloth into a large bowl, pressing on the solids to extract as much liquid as possible; discard the solids. The stock can be made 2 days in advance and stored tightly covered in the refrigerator, or frozen up to 3 months. For the tomato aioli: Combine the mayonnaise, anchovies, tomato powder, tomato paste, green onion, lemon juice, lemon zest, salt and pepper in a small bowl. Cover and refrigerate for at least 30 minutes to allow the flavors to meld. For the broth: Heat the oil in a large, high-sided saute pan over high heat and cook the fennel and onion until they begin to soften. Add the pastis and cook until reduced by half, about 5 minutes. Add the tomatoes, saffron, cl flakes and 2 cups of the shrimp stock. Bring to a boil, add the garlic and cook until reduced by half, about 10 minutes. Add 4 more cups of shrimp stock, reduce the heat and cook until the flavors meld and the broth reduces slightly, about 20 minutes. Strain the shrimp-tomato broth into a large bowl, discard the solids, pour the liquid back into the high-sided saute pan and set aside. For the anchovy butter: Put the anchovies and butter in a bowl and mix until combined. Season with salt and pepper, cover and refrigerate until cold, at least 20 minutes. For the seafood: Heat 2 tablespoons of the oil in a large saute pan over high heat. Season the scallops on both sides with salt and pepper. Sear the scallops on one side until golden brown, about 2 minutes, then turn over and cook for 30 seconds. Remove to a baking sheet. Add another tablespoon of the oil to the pan and season both sides of the halibut fillets with salt and pepper. Sear on one side until golden brown, then turn over and cook for 30 seconds. Remove to the baking sheet with the scallops. Heat the remaining tablespoon of oil in the large saute pan, season the shrimp with salt and pepper and sear until the shells become lightly golden brown, about 1 1/2 minutes per side. Deglaze the pan with 1 cup of the reserved shrimp-tomato broth. Transfer the liquid to the remaining shrimp-tomato broth in the high-sided saute pan. Heat the shrimp-tomato broth over high heat. Add the mussels, cover and cook until they open, about 2 minutes. Remove the mussels to the baking sheet with a slotted spoon and discard any that did not open. Add the seared seafood and lobster tails to the shrimp-tomato broth, cover and let cook for 2 minutes. To serve: Add the anchovy butter to the broth and cook until thickened; stir in the parsley, tarragon and lemon zest. Top each baguette slice with a large dollop of tomato aioli and garnish with chives. Divide the seafood and broth among 6 large, slightly shallow soup bowls. Top each with a tomato aioli crouton and garnish with more parsley or tarragon or chives, if desired. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Gavi, Vermentino]" 46307,"Japanese Style Grilled Salmon 4 (5-ounce) salmon fillets 1/2 teaspoon salt 1/4 cup soy sauce 1/4 cup sake or dry white wine 1/4 cup mirin 2 tablespoons sugar 3 tablespoons chopped green onion 3 tablespoons chopped fresh ginger 1 small lemon, thinly sliced Soba Noodle Salad (recipe follows) Instructions: This approach with salmon works equally well on fresh halibut or sea bass. We serve the resulting fish hot or at room temperature either as the center of the plate or as part of a salad. If you're using salmon, try marinating and grilling the skin separately to use as a garnish. Season salmon with salt and set aside. Combine marinade ingredients, except lemon slices, in a small saucepan and bring to a boil. Remove from heat and allow to cool to room temperature. Add lemon and pour cooled marinade over fish and marinate refrigerated for 2 to 4 hours. Turn fish occasionally. To serve: Grill or broil on both sides until just done, approximately 4 to 5 minutes per side. Be careful not to overcook. Salmon should still be translucent in the center. Serve with Soba Noodle Salad on the side. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 46308,"Chicken Croquettes 2 tablespoons unsalted butter 1 large shallot, minced 2 tablespoons all-purpose flour, plus more for dredging 1 cup heavy cream 2 teaspoons kosher salt, plus more Freshly ground black pepper Pinch freshly grated nutmeg 4 cups finely chopped poached chicken breasts, recipe follows 2 tablespoons minced flat-leaf parsley leaves 1 tablespoon thinly sliced fresh chives 2 large eggs 1 1/4 cups fresh breadcrumbs Vegetable oil for shallow frying Serving Suggestions: Dijon mustard 10 sprigs parsley 2 sprigs fresh thyme 1 small onion, halved 1 small carrot, halved 1 stalk celery, halved 3 pounds split chicken breasts, on the bone and fat trimmed 3 pounds split chicken breasts, on the bone and fat trimmed
    5 to 6 cups chicken broth, homemade or low-sodium Instructions: Melt the butter in a small saucepan over medium heat, add the shallots and saute until softened, about 3 to 4 minutes. Add the 2 tablespoons of flour, stir it into the butter with a wooden spoon, and cook for 2 minutes more. Whisk in the cream, bring to a simmer, stirring until the mixture thickens and pulls away from the sides of the pan. Pour the sauce into a medium bowl; season with 1 teaspoon of the salt, pepper to taste, and nutmeg. Set aside to cool, stirring occasionally. Stir the chicken, parsley, and chives into the cooled sauce. By hand, form the chicken mixture into eight 3-inch long torpedo-shaped croquettes. Put the croquettes on a pan or large plate, cover, and refrigerate for 2 hours or until set and firm. Put a heaping cup of flour in a shallow bowl or lipped plate. In another small bowl whisk the eggs with the remaining salt and pepper to taste. Spread the breadcrumbs into a third shallow bowl. Bread the croquettes. Roll them in the flour, taking care to shake off any excess. Next, dip them in the egg mixture, and finally roll in the breadcrumbs until evenly coated. Place on a plate. Pour enough oil into a large skillet to come about halfway up the sides of the croquettes, and heat over medium heat. Shallow-fry the croquettes until golden brown, about 2 to 3 minutes on each side. Drain on paper towels and serve with the mustard. Put the parsley, thyme, onion, carrot, celery, and chicken breasts in a medium saucepan. Cover with the broth, and bring just to a boil. Lower the heat to very low and cover. Poach the chicken for 20 minutes or until firm to the touch. Remove the pan from the heat, uncover, cool the chicken in the stock for 30 minutes. Transfer the chicken to a cutting board and reserve the liquid. Bone and skin the chicken and cut the meat into cubes. Discard the bones and skin. Strain the broth and store, covered, in the refrigerator for 3 days or freeze for later use. Remove any fat from the surface of the broth before using. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 46309,"Canneles from Bordeaux: Canneles de Bordeaux 3 cups milk 1/2 vanilla bean, split lengthwise and scraped 7 1/2 ounces (3 tablespoons plus 3/4 cup) unsalted butter 1 cup sugar 2/3 cup pastry flour 1 extra-large egg yolk 2 extra-large eggs 3 tablespoons dark rum 3 ounces beeswax, finely chopped (about 1/3 cup) Instructions: In a small saucepan, combine the milk, vanilla bean, and its scrapings. Bring the milk to the scalding point over medium high heat, then remove the pan from the heat and add the 3 tablespoons of butter. Set aside to cool to lukewarm. In a large bowl, whisk together the sugar and flour. In a separate small bowl, whisk together the egg yolk, eggs and rum. Whisk the egg mixture into the sugar and flour mixture, then whisk in the lukewarm milk mixture. Strain into a container; cover and refrigerate for at least 12 hours. To prepare molds for baking, melt the beeswax in a saucepan over low heat. Add the remaining 3/4 cup butter to the melted wax and stir until the butter is melted. Remove the mixture from the heat and, using a narrow pastry brush, carefully coat the inside of 18 (2 by 1-inch) canneles molds. (Dedicate this brush to canneles making because the wax will get into the brush.) If the wax mixture starts to set up or thicken, return it to the heat for a moment until it thins. Remove the batter from the refrigerator for at least 1 hour before baking it. Preheat the oven to 425 degrees F. Place the waxed canneles molds on a heavy baking sheet with a rim to prevent any wax and butter that melts from the molds from dripping onto the bottom of your oven and creating a fire hazard. Fill the molds 3/4 full with the batter, whisking the batter frequently and well to ensure that the sugar and flour remain evenly distributed. Bake for about 50 minutes, or until the surface of the canneles is dark brown. Remove from the oven, being very careful not to spill any of the hot wax on yourself. (It is wise to keep children and pets out of the kitchen during this part of the process.) Using tongs or an old towel, pick up each mold and tap it upside down to remove the canneles. If it doesn't come out after a few taps, using a paring knife to loosen it from the sides. And...viola! Serve warm from the oven. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 46310,"Southern Biscuits 12 ounces all-purpose flour, plus 1/2 cup for dusting 4 teaspoons baking powder 1/4 teaspoon baking soda 3/4 teaspoon kosher salt 1 ounce unsalted butter, chilled 2 ounces shortening, chilled 8 fluid ounces low-fat buttermilk, chilled Instructions: Preheat the oven to 400 degrees F.
    Whisk together the 12 ounces flour, baking powder, baking soda and kosher salt in a large mixing bowl. Using your fingertips, rub the butter and shortening into the dry goods until the mixture resembles coarse crumbs. Make a well in the middle of this mixture and pour in the buttermilk. Stir with a large spoon until the dough just comes together. Then knead in the bowl until all the flour has been taken up.
    Turn the dough out onto a floured surface, then start folding the dough over on itself, gently kneading for 30 seconds, or until the dough is soft and smooth. Press the dough into a 1-inch thick round. Using a 3-inch round cutter, cut out biscuits, being sure to push the cutter straight down through the dough to the work surface before twisting to \punch\ out the biscuit. Make your cuts as close together as possible to limit waste.
    Place the biscuits on a half sheet pan so they just barely touch. Reroll any scraps and punch out as many biscuits as possible. Use your thumb to create a shallow dimple in the top center of each biscuit and bake until the biscuits are tall and light gold on top, 15 to 20 minutes. Turn the biscuits out into a kitchen towel-lined basket and cool slightly before serving. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 46311,"Middle Eastern Pizza 2 tablespoons extra-virgin olive oil 1 yellow onion, chopped 1/2 teaspoon garlic powder 1/4 tablespoon sumac (available at Middle Eastern and gourmet stores) 1 35-ounce can whole San Marzano tomatoes, diced Kosher salt and freshly ground pepper 5 tablespoons extra-virgin olive oil, plus more for brushing 1 pound prepared pizza dough, at room temperature 1 medium eggplant, cubed 1 teaspoon ground cumin Kosher salt and freshly ground pepper 4 cloves garlic, minced 1 large red onion, thinly sliced 8 ounces fresh buffalo mozzarella cheese, diced 1/4 cup pitted kalamata olives, roughly chopped 1/2 cup oil-packed sun-dried tomatoes, drained and roughly chopped 3/4 cup feta cheese, crumbled Torn fresh mint, for topping Instructions: Make the sauce: Heat the olive oil in a saucepan over medium-high heat. Add the onion and cook until soft, 5 to 7 minutes. Add the garlic powder, sumac and tomatoes and cook until thickened, about 20 minutes. Season with salt and pepper. Make the pizza: Preheat the oven to 500 degrees F. Drizzle a rimmed baking sheet with 2 tablespoons olive oil and stretch the pizza dough to fill the pan (it doesn't have to be perfect since this is a rustic pizza). Brush the dough with olive oil and bake until just golden, 10 to 15 minutes. Meanwhile, heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the eggplant and cumin, season with salt and pepper, and cook until the eggplant is tender, 7 to 10 minutes. Add the garlic and cook 5 more minutes. Meanwhile, heat the remaining 1 tablespoon olive oil in a separate skillet over medium heat. Add the red onion and cook, stirring occasionally, until caramelized, about 15 minutes. Reduce the oven temperature to 450 degrees F. Top the crust with 1 cup sauce, the mozzarella, eggplant mixture, caramelized onion, olives, sun-dried tomatoes and feta. Return to the oven and cook until the cheese melts and the crust is golden brown, 15 to 20 more minutes, brushing the crust with olive oil halfway through. Remove the pizza from the oven and brush the crust with olive oil again. Top the pizza with the mint. ","[Syrah, Grenache, Tempranillo, Barbera]" 46312,"Crookneck Squash Frittata 1 pound small yellow crookneck, trimmed and cut into 1/8-inch thick slices 1 tablespoon olive oil 1 tablespoon chopped fresh rosemary leaves 1 teaspoon kosher salt 1/2 teaspoon freshly grated nutmeg 1/4 teaspoon freshly ground black pepper 6 large eggs, beaten 1/2 cup whole milk ricotta cheese 1/2-ounce grated Parmesan Instructions: Heat the oven to the high broil setting. Set a rack in the oven 3 to 4-inches from the broiler. In a medium bowl toss the sliced squash with the oil, rosemary, salt, nutmeg and pepper. Lay the squash in a single layer on a cooling rack set inside a foil lined half sheet pan. Broil until the squash is golden brown on 1 side, about 8 to 10 minutes. Whisk the eggs, ricotta, and Parmesan together in a medium mixing bowl. Put the squash in a 10-inch nonstick, oven-safe saute pan set over medium heat. Pour the egg mixture into the pan and stir with a silicone spatula to make sure egg gets under the squash. Cook without stirring until the egg mixture has set on the bottom and begins to set on top, about 4 to 5 minutes. Put the pan under the broiler until lightly browned and puffy, about 3 to 4 minutes. Loosen the frittata from the pan by moving a rubber spatula around the edges. Slide the frittata onto a plate or other serving dish, and cut into 6 servings. Serve warm or at room temperature. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 46313,"Creme Brulee Without a Torch 1 vanilla bean 2 cups (480 milliliters) heavy cream
6 large egg yolks
1/2 cup (90 grams) plus 2 to 3 tablespoons sugar
1/8 cup (30 grams) mascarpone, optional
Instructions: Using a small, sharp knife, split the vanilla bean in half lengthwise and scrape the seeds into a saucepan along with the heavy cream; add the scraped bean. Bring to a boil over medium heat, then immediately remove the pan from the heat and allow the mixture to cool for 10 minutes. Combine the egg yolks and 1/2 cup sugar in a bowl, whisking until the mixture is very pale yellow. Whisking constantly, pour 1 ladleful of the warm heavy cream into the egg mixture to temper, then slowly pour the mixture back into the pan, whisking constantly. Remove the vanilla bean and stir in the mascarpone. Chill the mixture, covered, for 1 hour or up to overnight. Preheat the oven to 325 degrees F. Divide the batter into four 5-inch or six 4-inch ramekins. Place the ramekins in a larger roasting pan and fill the pan with hot water, coming halfway up the sides of the ramekins. Bake until set like gelatin and a tester inserted in the centers comes out clean, 30 to 45 minutes. Remove the ramekins from the water bath and let cool at room temperature, 30 minutes. Transfer to the fridge until completely chilled, about 1 hour. Sprinkle the remaining 2 to 3 tablespoons sugar on top of the creme brulees (you want a nice, even layer). Choose a metal spoon that you don't love so much and place it over a high flame on the stove. Let the bowl of the spoon get hot enough that it looks red. Remove the spoon from the stove (the handle shouldn't be hot because flatware doesn't conduct heat) and burn the top of the creme brulee with it. Reheat the spoon for each creme brulee, cleaning the spoon after each use. ","[Chardonnay, Riesling, Pinot Grigio, Sparkling wine]

" 46314,"Preserved Lemons 13 to 14 lemons (see Cook's Note) 2 tablespoons granulated sugar
Kosher salt
2 sprigs fresh oregano, optional
Instructions: Wash 10 of the lemons thoroughly and dry them completely (reserve the remaining 3 to 4 lemons for juicing). Cut off about 1/4 inch from the tip of the 10 lemons, then cut them almost all the way into quarters, keeping the ends attached. Mix the sugar and 3/4 cup salt in a small bowl. Gently open each quartered lemon, use a small spoon to fill it with the salt mixture and close it back up. Place the lemons and remaining salt mixture in a large bowl and cover with plastic wrap. Refrigerate for at least 6 hours and up to overnight. After this time, the lemons will have released some of their juices and become squishy.
Transfer the salted lemons and oregano if using to a sterilized quart glass jar with tight lid, pressing them tightly into the jar; you want as little space between the lemons as possible. Squeeze enough juice from the reserved lemons (about 3/4 cup) to fill the jar with lemon juice. You may need more or less juice, depending on the size of the lemons.
Refrigerate the lemons, turning the jar upside down every few days and then placing it back in the refrigerator right-side up, until the rinds are soft, 3 to 4 weeks. You can keep the preserved lemons in the refrigerator for up to 6 months.
","[Ros, Vermentino, Sauvignon Blanc, Albari?o]" 46315,"Marinated Crab Salad 1 cup olive oil 1 cup red wine vinegar 2 large garlic cloves, minced 1 1/2 teaspoons salt 1/2 teaspoon freshly ground black pepper 1/2 cup chopped parsley, leaves 1/4 cup chopped fresh tarragon 1/2 pound cooked lump or back fin crabmeat 1/2 pound cooked special crabmeat 6 cups mixed greens 4 to 6 lemon wedges Instructions: In a non-reactive bowl combine the oil, vinegar, garlic, salt, pepper, parsley, and tarragon. Add the crab and place in the refrigerator. Toss every hour for 4 hours. Serve on a bed of mixed greens and squeeze a lemon wedge over right before eating. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 46316,"Fresh Lime Daiquiri 2 cups dark rum 1 1/2 cups freshly squeezed lime juice 2/3 cup sugar syrup (see note) Instructions: Combine the rum, lime juice and syrup. Fill a cocktail shaker halfway with ice and fill two-thirds full with the cocktail mixture. Shake for 30 seconds and pour into frosted martini glasses. Serve ice cold. ","[Citrus wines such as Sauvignon Blanc, Pinot Grigio, and Moscato]" 46317,"Fried Shrimp Rolls 1 pound extra-large shrimp (16 to 20), peeled and deveined 3 large eggs 1 1/2 cups milk 1 teaspoon paprika Kosher salt 1 1/2 cups all-purpose flour Freshly ground pepper 1 1/2 cups breadcrumbs (preferably fresh) 3/4 cup mayonnaise 1/4 cup chopped dill pickle 2 tablespoons ketchup 1 tablespoon horseradish, drained and rinsed 1 teaspoon Worcestershire sauce 4 scallions, finely chopped 1 tablespoon minced fresh parsley Peanut or vegetable oil, for frying 4 Portuguese or kaiser rolls, split open Shredded iceberg lettuce, for topping Lemon wedges, for serving Instructions: Butterfly the shrimp by slicing along the backs and cutting about halfway into the flesh. Whisk the eggs, milk, paprika and 1 teaspoon salt in a shallow bowl; add the shrimp and refrigerate at least 15 minutes and up to 1 hour. Put the flour in a shallow bowl and season with pepper. Put the breadcrumbs in another shallow bowl. Remove the shrimp from the egg mixture and dredge in the seasoned flour. Dip the shrimp in the egg mixture again, then roll in the breadcrumbs to coat; transfer to a rack set over a baking sheet and refrigerate until ready to fry. Combine the mayonnaise, pickle, ketchup, horseradish, Worcestershire sauce, scallions and parsley in a small bowl. Cover and refrigerate until ready to serve. Heat about 1/2 inch peanut oil in a large skillet over medium-high heat until a deep-fry thermometer registers 350 degrees F. Working in batches, add the shrimp and fry, flipping halfway through, until golden brown, about 5 minutes. Remove the shrimp with a slotted spoon and drain on paper towels; season with salt. Spread the mayonnaise mixture on the rolls and fill with shredded lettuce and the fried shrimp. Serve with lemon wedges. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 46318,"Fried Green Tomatoes 2 cups plain bread crumbs 1 cup panko (Japanese) bread crumbs 1 tablespoon finely chopped chives 1 tablespoon finely chopped rosemary leaves 1 tablespoon finely chopped basil leaves 1 tablespoon finely chopped thyme leaves 1 tablespoon finely chopped parsley leaves 1 tablespoon granulated garlic 1/2 cup grated Parmesan 1/2 cup cornstarch Salt and freshly ground black pepper 4 farm fresh green tomatoes 1 cup buttermilk 4 large eggs, beaten Prepared bread crumbs Vegetable oil, for frying 1 cup feta cheese, crumbled 1 handful fresh basil leaves, chopped 1 cup balsamic vinaigrette Instructions: For the bread crumbs: Mix all the ingredients together until well blended. For the tomatoes: Slice the tomatoes into 1/4-inch thick slices. Mix together the buttermilk and eggs and season with salt and pepper. Marinate the tomato slices in the buttermilk mixture for one hour. Remove each tomato slice from the marinade 1 at a time. Press both sides gently into the prepared bread crumbs until they are well coated. When all the tomato slices are breaded, heat 1/4-inch oil in a wide skillet over medium-high heat. Cook the tomatoes in batches until they are golden brown. (You can also deep-fry the tomatoes in a deep-fat fryer heated to 350 degrees F.) Drain on paper towels and keep warm. Serve topped with the crumbled cheese, chopped basil, and a drizzle of balsamic vinaigrette. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 46319,"Chicken Marsala 4 (8-ounce) boneless skinless chicken breasts All-purpose flour, for dredging, plus 2 tablespoons 3 ounces butter 1 tablespoon olive oil 2 cups sliced mushrooms 2 tablespoons minced garlic 4 tablespoons Marsala wine 2 cups beef stock Instructions: Put the chicken breasts between 2 pieces of waxed paper and flatten with a meat pounder until thin. Cut each chicken breast into 4 pieces. Add some flour to a shallow bowl. Dredge the chicken in the flour and shake off the excess flour. Add the butter and olive oil to a large saute pan over high heat and heat until it sizzles, do NOT let it brown. Add the chicken and saute until brown on both sides. Stir in the sliced mushrooms and saute briefly, then add the garlic. Add the Marsala and simmer for 3 minutes, then stir in the remaining 2 tablespoons of flour. Pour in the beef stock and let simmer until the sauce thickens, about 3 to 5 minutes. Transfer to a serving platter and serve. ","[Barolo, Barbaresco, Chianti, Rioja]" 46320,"Chickpea Crust Pizza 2 cups chickpea flour Kosher salt 6 tablespoons extra-virgin olive oil 1 teaspoon baking powder Extra-virgin olive oil, for brushing and drizzling 8 ounces fresh mozzarella, thinly sliced 1/2 cup grated Parmesan 3 large ripe plum tomatoes, very thinly sliced Kosher salt and freshly ground black pepper 1/2 cup fresh basil leaves Instructions: For the crust: Whisk the chickpea flour and 1 1/2 teaspoons salt together in a medium bowl. Whisk in 1 1/2 cups water and 2 tablespoons olive oil until smooth. Cover and let stand at room temperature for 2 hours. Preheat the oven to 425 degrees F with a pizza stone or baking sheet on the bottom rack. Line 2 baking sheets with parchment paper. Heat a large nonstick skillet over medium-high heat and add 2 tablespoons olive oil. Whisk the baking powder into the chickpea mixture and pour half of the batter into the hot skillet, swirling to evenly coat the bottom. Cook until just set, about 2 minutes. Transfer the skillet to the hot pizza stone and bake until the edges and top are browned and crisp, about 5 minutes. Flip the crust in the skillet and bake until the top is browned and crisp, about 3 minutes more. Transfer the crust to a parchment-lined baking sheet. Make another crust with the remaining 2 tablespoons olive oil and the remaining batter. For the toppings: Brush the crusts lightly with olive oil. Arrange the mozzarella on top and sprinkle with Parmesan. Divide the tomatoes between the two crusts and sprinkle with salt and pepper. Roughly tear the basil leaves and scatter over the top. Bake on two sheet pans, switching the position halfway through, until the cheese is browned and bubbly, 10 to 12 minutes. Drizzle with some olive oil and serve. ","[Pinot Grigio, Sauvignon Blanc, Vermentino, Gavi]" 46321,"Chocolate Truffles 1/4 cup heavy cream 7 ounces good white chocolate, chopped 2 tablespoons Baileys liqueur 1/2 teaspoon pure vanilla extract 6 ounces bittersweet or dark chocolate, chopped Instructions: Place the cream in a heat-proof bowl and set the bowl over a pan of simmering water. Cook until heated through. Using a wire whisk, slowly stir the white chocolate into the warm cream until completely melted. Whisk in the Baileys and vanilla. Cover and chill for one hour or until pliable but firm enough to scoop. With two teaspoons or a 1 1/4-inch ice cream scoop, make dollops of the chocolate mixture and place on a baking sheet lined with parchment paper. Refrigerate for about 15 minutes, until firm enough to roll into rough spheres. Melt the bittersweet chocolate in a heat-proof bowl set over a pot of simmering water. Drizzle the melted bittersweet chocolate over the truffles. Chill until ready to serve. ","[Chardonnay, Riesling, Pinot Grigio, Sparkling Brut]

" 46322,"Spicy Warm Pineapple Watermelon Salad 1 red onion, diced 3 cloves garlic, chopped 1 tablespoon sugar 2 cups diced pineapple 1/2 cup medium watermelon chunks 1/2 cup rice wine vinegar Salt Chopped fresh mint leaves, for serving Crumbled goat cheese, for serving Instructions: Saute the onion and garlic together over low heat, in a medium saucepan, being careful not to burn the garlic. Add the sugar and let it dissolve until almost caramelized. Stir in the pineapple, watermelon, and vinegar and allow to cook until the fruit is coated with the liquid in the pan, about 2 to 3 minutes. Season with salt, to taste, and serve with chopped mint and goat cheese. ","[Chardonnay, Sauvignon Blanc, Riesling, GSM]" 46323,"Jacques' Homemade Cotton Candy 5 cups granulated sugar Scant 1 1/3 cups light corn syrup 1 cup plus 2 T. water Flavored oil Food color paste Vegetable baking spray Instructions: To make this recipe at home, you will need a pair of wire cutters and an old inexpensive whisk. Cut the round ends off an inexpensive whisk. Arrange the tines so they are evenly spaced. You will also need an open space to make the cotton candy. At home, slit open a garbage bag and cover the floor area. Wedge 2 long wooden spoons under something heavy so they extend off the edge of the counter. Place the sugar, corn syrup, and water in a 2-quart heavy-bottomed saucepan over medium-high heat. Insert a candy thermometer and cook the sugar mixture until it reaches 320 degrees F, what is known as the hard crack stage (the sugar becomes brittle when it comes in contact with a cooler surface). Remove from the heat and carefully pour into a medium-size microwaveable glass bowl. If you leave the sugar in the pan, the sugar will continue to cook and turn dark brown. A glass bowl will hold the temperature of the sugar. I put a towel under the bowl to keep the bowl from tipping over and to protect my hands from the heat of the glass. (The sugar will stay liquid enough to work with easily for about 10 minutes; after that it will start to thicken. If this happens before you are finished, just pop the bowl in the microwave for 3 to 5 minutes, or until the sugar is liquid enough to work with once again.) If you are going to color and/or flavor the sugar, add those drops now. Dip the tines into the hot sugar. Allow the sugar to drain off for 1 to 2 seconds until the draining sugar strands are relatively the same consistency. Then wave the whisk over the extended wooden spoons and allow the sugar strands to gently drift until they are resting on top of the spoons. Make sure you are about 12 to 18 inches above the spoons. Use broad long strokes and work quickly. Gather the cotton candy and roll onto paper that you've rolled into a long, thin cone, like cotton candy is served in at the carnival or serve as is. If you need to store the cotton candy for a few hours, place it in an airtight container. The delicate sugar will melt in a humid environment. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 46324,"Caramel and Chocolate Apples 12 Granny Smith apples 1 pound caramel Melted dark, white or milk chocolate 1/2 cup nuts 1/2 cup M&M's or favorite candy topping Instructions: Insert lollipop sticks into core of apples. Heat caramel until it becomes liquid. (Can use stove top or microwave). Roll out caramel in between 2 pieces of plastic wrap to flatten. Cut caramel into long strips, about 4 inches long, to fit around apple. Wrap caramel around apple. Stand upright on waxed paper and let set for 15 to 20 minutes. Melt dark, white or milk chocolate. Pour melted chocolate into a metal bowl. Dip apples into chocolate. Sprinkle chocolate covered apple with nuts, M&M's or your favorite topping. You can also add stripes of dark, white or milk chocolate around the apple. Place decorated apples onto wax paper, standing upright. Refrigerate for 15 minutes. ","[Chardonnay, Merlot, Cabernet Sauvignon, Pinotage]" 46325,"Pump-Up-the-Jam Cocktail Weenies 14 hot dogs with about 40 calories and 1 gram of fat or less each 3/4 cup very finely chopped yellow onion
1 cup chili sauce (the kind found by the ketchup) 3/4 cup low-sugar grape preserves 1 1/2 teaspoons Dijon mustard Instructions: Cut each hot dog into thirds, leaving you with cocktail-sized franks. Place in the crock pot. Add onion to the crock pot as well. In a bowl, combine chili sauce, preserves, and mustard; mix well. Add to the crock pot and gently mix to coat. Cover and cook on low for 3 to 4 hours. Stir well and then serve up the hot dogs with extra sauce on top! ","[Chardonnay, Riesling, Zinfandel, Merlot]" 46326,"Applewood-Smoked Spatchcocked Chicken Kosher salt 1 tablespoon black peppercorns 4 cups apple juice Juice of 1/2 lemon 2 4-pound chickens 1 small bunch thyme 3 cloves garlic, crushed 2 teaspoons paprika Freshly ground pepper Instructions: Make the brine: Bring 2 cups water, 3/4 cup salt and the peppercorns to a simmer in a large saucepan over medium-high heat, stirring to dissolve the salt. Let cool, then stir in the apple and lemon juices. Cut the backbone out of each chicken using kitchen shears; discard. Trim off any remaining ribs. Place the chickens breast-side up, then firmly press down with your hands to flatten. Trim off any excess skin. Transfer the chickens to a large pot, laying them flat (or use a two-gallon resealable plastic bag). Add the brine, thyme, garlic and 2 cups cold water. (If the chickens are not covered, add 1 to 2 more cups water.) Refrigerate 8 hours or overnight. Place a drip pan under the grill grates. Preheat the grill to medium and prepare for indirect cooking: On a gas grill, turn off half the burners; on a charcoal grill, bank the coals to one side. Meanwhile, soak the applewood chips in water, 30 minutes; drain. Remove the chickens from the brine and pat dry. Season on both sides with the paprika, 1 teaspoon salt and 1/2 teaspoon pepper. When the grill registers 375 degrees F, add the wood chips: On a gas grill, fill a smoke box with half the chips and use according to the manufacturers' instructions; on a charcoal grill, sprinkle half the chips over the coals. Place the chickens breast-side up on the cooler side of the grill, making sure they lie flat. Cover the grill and cook 1 hour, then add the remaining wood chips (if using charcoal, add more coals at this point or as needed so the temperature stays between 325 degrees F and 375 degrees F). Continue grilling until a thermometer inserted into the thighs and breasts registers 165 degrees F and the skin is browned and crisp, 1 to 1 1/2 more hours. Transfer the chickens to a cutting board and let rest at least 15 minutes before carving. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Garnacha]

" 46327,"Sweet Potato Chips With Black Olive Tapenade 2 medium sweet potatoes, unpeeled 1/4 cup olive oil, divided 1 cup pitted black olives 3 scallions 1/4 cup oil-packed sun-dried tomatoes, drained (4-6 pieces) Nonstick cooking spray Kosher salt and freshly ground black pepper Instructions: Preheat oven to 400-degrees F and spray two large baking sheets with nonstick cooking spray. Thinly slice* sweet potatoes and lay out pieces in a single layer on the sheets. Using a silicone brush, coat each slice of sweet potato with olive oil (you'll use about 1 tablespoon). Season with salt and pepper and bake for 10-12 minutes per side or until golden (keep an eye on them to prevent burning). Remove from oven and set aside to cool. To prepare the tapenade, place olives, scallions, sundried tomatoes and remaining oil in a food processor fitted with a steel blade. Season with 1/4 teaspoon salt and 1/4 teaspoon black pepper and pulse until well combined, but still slightly chunky. Top each piece of sweet potato with tapenade and serve. ","[Ros, Pinot Grigio, Vermentino, Sauvignon Blanc]" 46328,"Frozen Caramelized Banana and Chocolate Bombe 4 tablespoons butter 1/2 cup firmly packed light brown sugar 3 ripe bananas, peeled, sliced lengthwise in 1/2 and cut crosswise into 1/4-inch thick slices 2 tablespoons banana liqueur 2 tablespoons dark rum 1 quart vanilla ice cream, softened 2 cups chocolate mousse, recipe follows 2 tablespoons butter 1/4 cup firmly packed light brown sugar 2 large bananas, peeled and sliced crosswise into 1/4-inch slices 1 cup chocolate sauce, (in a squeeze bottle), recipe follows 1/2 teaspoon pure vanilla extract 8 ounces semisweet chocolate, chopped 3/4 cup half-and-half 1 tablespoon butter 1/2 pound semisweet chocolate chips 1/4 teaspoon pure vanilla extract Instructions: In a large saute pan, over medium heat, melt the butter. Add the brown sugar and stir until the sugar dissolves. Add the bananas and cook, stirring for 3 minutes. Remove the pan from the heat and carefully add the liqueur and rum. Return the pan to the stove and carefully ignite the alcohol and shake the pan until the flames die down, about 30 seconds. Remove from the heat and cool completely. Place the softened ice cream into a large bowl. With a wooden spoon, mix in the cooled banana mixture. To assemble: Line 1 cup molds with plastic wrap. Spread 3/4 cup of the ice cream over the bottom and sides of the molds. Spoon 1/4 cup of the chocolate mousse in the center of the mold. Fill the mold with the remaining ice cream. Wrap the molds in plastic wrap and freeze until firm. For the garnish: In a saute pan, over medium heat, melt the butter. Add the sugar and stir to dissolve. Cook the sugar mixture for 1 minute. Add the bananas and continue to cook for 1 minute. Remove from the heat. To serve, drizzle each plate with the chocolate sauce. Unmold the bombes and place in the center of each plate. Spoon the banana mixture over each bombe and serve immediately. 1 1/2 cups heavy cream
Combine all of the ingredients in a saucepan, over medium heat, and bring to a simmer. Cook until the chocolate melts completely, whisking occasionally. Remove from the heat, pour into a glass bowl and cool completely. Cover with plastic wrap and refrigerate until well chilled. In an electric mixer with a wire whip, beat until the cream forms firm peaks. Combine the half-and-half and butter in a small heavy-bottomed saucepan over medium heat. Heat the mixture until a thin paper-like skin appears on the top. Do not boil. Add the chocolate and vanilla and stir until the chocolate melts and the mixture is smooth. Remove from the heat and let cool. ","[Chardonnay, Pinot Grigio, Moscato, Riesling]" 46329,"Green Goddess Wedge Salad 1 1/4 cups packed fresh watercress (or baby spinach) 3/4 cup packed fresh parsley 1/4 cup roughly chopped fresh chervil (or more parsley) 1/4 cup roughly chopped fresh tarragon 3 tablespoons roughly chopped fresh chives 2 teaspoons capers 2 anchovy fillets 1 small clove garlic 2 scallions, chopped Pinch of sugar 2 tablespoons fresh lemon juice 4 teaspoons white wine vinegar 1 1/2 teaspoons Dijon mustard 1 1/2 teaspoons Worcestershire sauce 2/3 cup mayonnaise 1/2 ripe avocado Kosher salt and freshly ground pepper 3 strips thick-cut bacon 1 1/2 heads iceberg lettuce, cut into 6 wedges Kosher salt and freshly ground pepper 1/2 ripe avocado, diced 1/4 cup small chervil sprigs 2 tablespoons finely chopped chives 1 scallion very thinly sliced Instructions: Make the dressing: Combine the watercress, parsley, chervil, tarragon, chives, capers, anchovies, garlic, scallions and sugar in a blender or food processor. Add the lemon juice, vinegar, mustard, Worcestershire sauce, mayonnaise and avocado and puree until pale green and very smooth; if too thick, thin with water 1 teaspoon at a time. Season with salt and pepper as needed. Make the salad: Cook the bacon in a medium nonstick skillet over medium heat until browned and crisp, turning, about 5 minutes. Drain on a paper towel-lined plate, then crumble. Arrange the iceberg lettuce wedges on a platter and season with salt and pepper. Spoon some dressing over the lettuce. Top with the diced avocado, bacon, chervil, chives and scallions. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 46330,"Cherry Crumble Bars for Two 3 tablespoons unsalted butter, melted, plus some softened for greasing the pan 2 tablespoons cherry preserves 2 tablespoons dried cherries, chopped 1/4 cup all-purpose flour 1/4 cup quick-cooking oats 2 tablespoons packed light brown sugar 2 teaspoons confectioners' sugar Pinch baking soda Pinch fine salt 1 tablespoon skin-on sliced almonds Instructions: Put a small baking sheet on a rack in the lower third of the oven, and preheat to 375 degrees F. Cut 1 piece of parchment to fit the bottom of a mini loaf pan so that it climbs halfway up the long ends; butter the paper lightly on the bottom and more heavily on the sides (including the exposed pan). Combine the preserves and the cherries in a small bowl. Toss the flour, oats, brown sugar, confectioners' sugar, baking soda and salt in a medium bowl. Drizzle in the melted butter, and mix with a fork until the flour mixture is moistened and starting to clump. Press a loosely packed 1/2 cup of the flour mixture into the bottom of the prepared loaf pan. Spread the cherry mixture on top. Add the almonds to the remaining flour mixture, and squeeze it to make some larger chunks; sprinkle the almond-flour mixture over the cherry mixture, and press it in lightly. Bake the bar on the hot baking sheet until the cherry mixture bubbles and the streusel on top is nicely browned, 24 to 26 minutes. Let the bar cool on a cooling rack until lukewarm, then use the parchment to lift the bar out of the pan. Carefully peel off the parchment, and let the bar cool completely on the rack. Cut the bar in half on a long diagonal, and serve. ","[Riesling, Moscato, Vinho Verde, Cava]" 46331,"Beef Pot Pies 4 tablespoons (1/2 stick) butter 2 tablespoons olive oil
2 pounds beef stew meat (sirloin cut into cubes)
1 1/2 cups diced carrots (1/2-inch dice) 1 1/2 cups diced celery (1/2-inch dice) 2 shallots, minced
1 teaspoon Dijon mustard
3 cloves garlic, minced
3 tablespoons all-purpose flour, plus more for flouring 1 pound cremini or white button mushrooms
1/2 cup red wine
1/2 can beef broth Kosher salt and freshly ground black pepper 2 bay leaves
2 sprigs fresh thyme Three 17.3-ounce packages frozen puff pastry, such as Pepperidge Farm, thawed 4 slices crisp-cooked bacon, chopped
1 tablespoon chopped fresh parsley 1 large egg Instructions: Melt the butter with the olive oil in a heavy pot. Sear the meat over medium-high heat in batches until brown, 4 to 5 minutes; remove to a plate. Add the carrots, celery and shallots and saute until the vegetables start to wilt, about 5 minutes. Reduce the heat to medium low, add the mustard, garlic and 1 tablespoon of the flour and saute for 1 minute. Add the mushrooms and cook for 2 minutes. Pour in the wine, beef broth and 1 cup water. Add salt and pepper to taste and stir. Bring to a boil. Return the browned meat to the pot and reduce the heat to low. Add the bay leaves and thyme sprigs, then cover and simmer for 30 to 45 minutes. After 45 minutes, mix the remaining 2 tablespoons flour with a little water and pour into the stew. Cook and thicken for 10 more minutes. Remove from the heat and set aside to cool completely. Preheat the oven to 425 degrees F. On a lightly floured work surface, roll out the puff pastry sheets one by one to get rid of the creases. Set a 6- to 8-inch ovensafe skillet upside down on a pastry sheet and cut a circle around it, making it 1/2 inch larger than the dish. Repeat with the remaining 5 skillets using all of the pastry sheets; discard the scraps. Put the 6 skillets onto 2 baking sheets and fill the skillets with the cooled beef mixture. Sprinkle over some chopped bacon and 1/2 teaspoon chopped parsley on each. Top each skillet with a pastry circle, pressing along the edges to seal. Mix together the egg and 1 tablespoon water in a small bowl to make an egg wash. Brush each pastry lid with the egg wash. Bake until the pastry is puffed and golden brown, 20 to 25 minutes. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 46332,"B.E.G. Sandwiches (Bacon-Egg Griddle Sandwiches) 4 slices applewood-smoked bacon 6 large eggs 2 tablespoons sour cream or heavy cream 8 slices cheddar cheese (about 6 ounces) 8 thick slices sourdough bread 2 tablespoons unsalted butter Instructions: Cook the bacon on a griddle (or in a large skillet) over medium heat, turning occasionally, until crisp, 8 to 10 minutes. Meanwhile, whisk the eggs and sour cream in a medium bowl. Remove the bacon from the griddle and drain on paper towels; pour the fat into a small bowl and set aside. Add the egg mixture to the griddle and cook, stirring with a rubber spatula, until just set. Layer 1 slice of cheddar, some scrambled eggs, a piece of bacon and another slice of cheddar on each of 4 slices of bread. Top with the remaining bread. Return the bacon fat to the griddle; add the butter and let melt over medium heat. Place the sandwiches on the griddle, cover and cook until the bread is golden brown and the cheese melts, about 4 minutes per side. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 46333,"Pomegranate-Chicken Salad 1/2 cup mayonnaise 1/2 cup fat-free plain yogurt 1/4 cup Dijon mustard 2 tablespoons lemon juice Kosher salt and freshly ground black pepper 1 rotisserie chicken, shredded 1 cup pomegranate seeds 2 tablespoons chopped fresh chives 1 stalk celery, sliced Baby arugula, for serving, optional Instructions: Combine the mayonnaise, yogurt, Dijon mustard, lemon juice and some salt and pepper. Taste and adjust seasonings as needed. Add the shredded chicken, pomegranate seeds, chives and celery to a bowl. Pour some of the dressing around the sides of the bowl and toss to combine. Add more dressing as desired. Taste and adjust seasonings as needed. Serve on top of some baby arugula if using. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 46334,"Buffalo Chicken and Blue Ranch Statement Salad 1 cup sour cream 1/4 cup buttermilk
1 lemon
A handful each: cilantro or parsley, chives and dill
1 clove garlic
Salt and pepper
A chunk of smoked blue cheese or 1 cup of blue cheese crumbles
1 rotisserie chicken 4 tablespoons butter
6 cloves garlic
1/2 cup hot sauce, Frank's RedHot preferred brand 2 tablespoons Worcestershire sauce, Lea and Perrins brand preferred
1/2 cup chicken stock or broth
1 small head iceberg lettuce 2 gem romaine or 1 heart of romaine lettuce
1 bag spicy/fiery nacho cheese corn chips, Doritos brand preferred
3 large radishes
1 large carrot or 2 medium carrots
3 to 4 small ribs of celery from the heart with leafy tops
1 large bunch scallions
Pickled jalapeno peppers
Instructions: Preheat oven to 400 degrees F. Gather your ingredients. For the blue ranch: In a bowl, whisk up sour cream, buttermilk and juice of 1 lemon. Finely chop the herbs, peel and grate in garlic and add to dressing. Add salt and pepper. Taste dressing. Crumble the smoked blue cheese if using or just add the store-bought crumbles; stir in. For the buffalo chicken: Remove skin from chicken, remove the chicken from bones and pull, shred or chop into bite-size pieces. Heat a skillet over medium to medium-high heat and melt butter. When it foams, grate or chop the garlic and swirl in the butter for a minute. Add hot sauce, Worcestershire sauce, chicken and stock and simmer until most of the liquids are absorbed. Remove from heat. For the salad: Core and chop iceberg lettuce and spread across a large cutting board. Chop romaine lettuce and scatter to combine with the iceberg lettuce. Arrange the chips on a tray and warm in oven 2 to 3 minutes. Thinly slice or cut radishes into matchsticks using a box grater or mandoline, and do the same with carrots. Thinly slice celery on bias and add all the vegetables to the salad. Top the salad with dressing, top the dressed greens with warm chips then with buffalo chicken and then top that with the scallions and pickled jalapenos. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Garnacha]

" 46335,"Smoked Salmon and Peekytoe Crab Parfait 1 pound smoked salmon fillet (cleaned and trimmed) 5 hard-boiled eggs (chopped) 5 ounces light mayonnaise 1 ounce capers (chopped) 1 ounce fresh dill weed (chopped) 1 ounce fresh chives (chopped) 1 tablespoon olive oil 1/2 ounce micro herbs (assorted) 1/2 ounce red shiso herbs 1 can (1 pound) lump crabmeat (drained) 1 teaspoon lemon peel (finely chopped) 2 ounces light mayonnaise 1 ounce fresh chives (chopped) 1 ounce fresh cilantro (finely chopped) 1 ounce tomato concasse (seeds and skin removed, coarsely chopped)
3 tablespoons olive oil To taste kosher salt To taste white pepper (cracked) 5 fresh avocados 1 teaspoon kosher salt 1 teaspoon fresh lemon juice 21/2 cups creme fraiche 1 ounce fresh dill weed (finely chopped) 1 ounce fresh chives (finely chopped) 1 tablespoon fresh lemon juice 1/4 teaspoon fish sauce 1 cup white balsamic vinegar 1 tablespoon shallots (peeled and chopped)
1 tablespoon Dijon mustard 1 ounce honey 5 ounces olive oil To taste kosher salt To taste black pepper (cracked) 2 sheets phyllo dough 1 ounce clarified butter 6 slices brioche bread As desired paprika 3 ounces salmon roe 1 ounce ````` Instructions: For the smoked salmon: Remove the blood line from the center of the salmon; cut salmon into small cubes. Harvest only the egg whites from the hard-boiled eggs and chop egg whites. Gently mix all the ingredients together in a mixing bowl; reserve in the refrigerator. For the mixed greens: Mix together and reserve. For the crabmeat: Mix all the ingredients together; reserve in the refrigerator. For the avocado mousse: Remove pit, peel and seed the avocados, then coarsely chop. Emulsify all the ingredients together in a blender. Adjust seasoning without over mixing, and reserve in the refrigerator. For the creme fraiche: Mix all the ingredients together; reserve in the refrigerator. For the white balsamic dressing: Place vinegar, shallots, mustard and honey in blender; puree, then slowly add oil until emulsified. Season with salt and pepper. For the phyllo and brioche disks: Preheat the oven to 300 degrees F (150 degrees C). Cut one of the phyllo sheets with a round cookie cutter to make 6 disks 3 to 31/2 inches in diameter. Brush the phyllo with clarified butter. Place on a baking sheet with a SILPAT? nonstick baking mat, and bake about 15 to 20 minutes or until golden brown. Repeat the same procedure with the other phyllo sheet and with the brioche. To plate each serving: Using a round mold 3 to 31/2 inches in diameter, and starting with the brioche on the bottom, layer the salmon, the avocado mousse and the crabmeat. Garnish with the salmon roe and caviar. Place a quenelle (dollop) of creme fraiche on top of the salmon roe. Place the mold in the center of the plate and gently remove the mold, leaving the parfait in the center of the plate. Drizzle the white balsamic dressing in a half-moon shape around the parfait. Scatter the mixed greens on the plate and on the top of the parfait. Roll the edge of the phyllo disk in paprika and place vertically on top of the creme fraiche quenelle (dollop). ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 46336,"Corn Porridge Extra-virgin olive oil 1/2 onion, peeled and thinly sliced 2 cups skim coconut milk 1 (3-inch) piece ginger, cut in 1/2 2 (15-ounce) cans white hominy corn, drained Kosher salt and freshly ground black pepper 1 pinch ground nutmeg 1 cup low-sodium chicken stock Instructions: Set a large saute pan over medium heat and add a 2 count of olive oil. Add the onion and caramelize for about 10 to 15 minutes. Stir in the coconut milk and ginger and simmer for 5 minutes to reduce a little. Remove the ginger and add the hominy. Season mixture with salt and pepper, to taste, the nutmeg, and chicken stock and cook for 10 minutes to heat through and allow the flavors to come together. Pour into a serving dish and season with pepper, if desired. ","[Chardonnay, Sauvignon Blanc, Riesling, Chenin Blanc]" 46337,"Sancocho with Aji 1 cup fresh cilantro leaves, finely chopped 8 scallions, white and light green part only, finely chopped 1/2 small Scotch bonnet or habanero pepper, seeded and finely chopped 1 tablespoon finely chopped white onion 2 teaspoons fresh lime juice (about 1/2 lime) 3/4 cup water 1 small plum tomato, cored and finely chopped, optional Salt 3 tablespoons olive oil 2 large yellow onions, finely chopped 3 garlic cloves, finely minced 2 large tomatoes, cored, peeled, seeded and chopped 3 bay leaves 1 tablespoon finely chopped fresh thyme leaves 2 pounds chicken thighs, skin and excess fat removed 2 pounds beef flanken ribs (also called cross-cut ribs) 2 green plantains, peeled and cut into 2-inch long pieces 2 ripe plantains, peeled and cut into 2 inch long pieces 1 large bunch fresh cilantro, stems tied together with kitchen twine 14 cups chicken broth, homemade or canned low-sodium broth 1 1/2 pounds small red or white potatoes, peeled 3 cups diced pumpkin or butternut squash 10 (2-inch) long pieces frozen yucca 4 ears of corn, husked and quartered White rice, for serving, optional 1 medium Hass avocado, halved, seeded, peeled and sliced for serving, optional Arepas or tortillas, for serving, optional Instructions: Place the cilantro, scallions, chiles, onions, lime juice and 3/4 cup water in a small glass bowl or jar with a tight fitting lid. Add the tomato, if using, season with saltm to taste and stir all of the ingredients together. Cover and set the aji aside at room temperature for several hours to allow the flavors to release into the liquid, then refrigerate until serving.; Heat the oil in a large stockpot over medium heat for 1 minute. Add the onions and garlic and cook until they're soft and transparent, about 5 minutes, stirring occasionally. Add the tomatoes, bay leaves, and thyme and continue to cook 5 more minutes. Add the chicken and the beef ribs and cook until the tomatoes have disintegrated, about 15 minutes, stirring occasionally and skimming the foam from the top of the broth when necessary. Add the green plantains, cilantro, and chicken stock and bring to a boil. Reduce the heat to medium-low and simmer, covered, until the plantains are tender, 30 minutes. Using a slotted spoon, remove the chicken from the pot and set it aside. Add the potatoes, pumpkin, ripe plantains, yucca and corn and simmer, uncovered, until both are tender, about 20 minutes. Remove the cilantro and the bay leaves and return the chicken to the pot to re-heat it. To serve, arrange a piece of chicken, some beef, plantains, and a few pieces of yucca and potatoes on each plate. Serve the broth in a small bowl, and the aji sauce on the side, along with a bowl of rice, corn, some avocados and arepas or tortillas on separate plates. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 46338,"Campfire Cones 3 cups blueberries 3 cups chocolate candies, such as M and Ms
3 cups milk chocolate chips
3 cups white chocolate chips
3 cups mini marshmallows
3 cups mini peanut butter cups (30 to 40 pieces) 3 cups chopped pecans
3 cups sliced strawberries 30 to 40 caramel bites
12 cookies, such as Crazy Cookies, recipe follows, broken into pieces Two 9-cracker packages graham crackers, broken into pieces
30 waffle cones
Six (14-ounce) cans whipped cream 1 cup (2 sticks) salted butter, softened 1 cup packed brown sugar 1/2 cup granulated sugar 2 large eggs 1 tablespoon peanut butter 1 tablespoon vanilla extract 2 1/2 cups all-purpose flour 2 heaping teaspoons instant coffee granules 1 teaspoon baking soda 1 teaspoon kosher salt 1 cup chocolate candies, such as M and Ms 1 cup rice cereal, such as Rice Krispies 1/2 cup finely chopped pecans, optional Instructions: Distribute the blueberries, chocolate candies, milk chocolate chips, white chocolate chips, marshmallows, peanut butter cups, pecans, strawberries, caramels, cookie pieces and graham cracker pieces among the cups of three 12-cup muffins pans. Take a cone and stuff it full of whichever pick-and-mix ingredients take your fancy. Wrap very well with aluminum foil. Throw on the campfire grill for 5 minutes. Remove and let rest until cool enough to handle. Unwrap, then squirt whipped cream on top. Preheat the oven to 375 degrees F. Line a baking sheet with a silicone baking mat. In the bowl of a mixer, cream the butter together with the brown sugar and granulated sugar until it's nice and combined. Add the eggs, peanut butter and vanilla and beat until smooth, scraping the bowl if necessary to make sure everything is incorporated. In a separate bowl, combine the flour, coffee granules, baking soda and salt. Stir together, then add it to the mixer in 3 increments, mixing on low until it's totally incorporated. Scrape the bowl and beat for a few more seconds. Stir in the chocolate candies, rice cereal and pecans (if using) by hand. With an ice cream scoop, scoop the dough onto the prepared baking sheet. Refrigerate the scooped cookies for 15 minutes, then bake until golden brown, 9 to 10 minutes. Transfer to a cooling rack and repeat with the remaining dough. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Moscato]" 46339,"Chocolate Clams and Salsa 1 cup mayonnaise 2 tablespoons Dijon mustard 1 bunch fresh cilantro, chopped 1 onion, finely chopped 1 jalapeno pepper, seeded and chopped
Salt and freshly ground black pepper 4 tomatoes, seeded and diced 1 serrano cl, seeded and diced 1 onion, diced Zest and juice of 1 lime 1 handful fresh cilantro, chopped
A touch olive oil Salt and freshly ground black pepper
1/4 cup lard (pork fat) 1 onion, chopped 3 cloves garlic, minced 1 chipotle pepper, seeded and diced About 3 cups cooked black beans Salt and freshly ground black pepper
2 pounds/1 kg chocolate clams in shells Lime wedges, to garnish Instructions: For the dressing: Put the mayonnaise, mustard, cilantro, onions and jalapeno in the recipient of a blender and pulse until creamy. Season with salt and pepper. For the salsa: In a bowl, mix the tomatoes, cl, onions, lime zest and juice, cilantro and olive oil. Season with salt and pepper. If you like things spicier, put everything through a meat grinder, or a blender, and grind it up. Keep in the refrigerator until ready to serve. For the refried beans: Heat the lard in a heavy frying pan over medium heat. Add the onions and saute until softened and beginning to brown, about 5 minutes, stirring occasionally. Add the garlic and chipotle pepper and continue sauteing for 1 minute.
Add a ladle of cooked beans and, using a masher, start mashing the beans. Once the first spoonful of beans has been mashed completely, keep adding more beans and repeating the process. The unique taste of refried beans occurs as a result of slowly frying the starches inside the beans in the lard, so you want to add the beans a little bit at a time, to make sure they all get good and fried.
Once all the beans have been mashed, add a little bean liquid or water, until you get the texture that you want. Keep it a bit looser than you eventually want, as they will continue to firm up as they cool off the heat. Season with salt and pepper. Keep warm.
For the clams: Scrub them under cool running water. Discard any gaping clams that don't close when cleaned.
Set the clams on a BBQ grill over a solid bed of hot coals or over high heat on a gas grill. Close the lid on the gas grill. Cook the clams until they pop open, 6 to 8 minutes.
Serve with a spoonful of the dressing, the salsa and refried beans. Garnish with lime wedges. ","[Pinot Grigio, Sauvignon Blanc, Vermentino, Tempranillo]" 46340,"Loopy Lime and Lychee Gelatin Parfait 1 (20-ounce) can lychees in syrup or 8 lychees in syrup, sliced in half, 1/3 cup syrup reserved 1 (3-ounce) box lime-flavored gelatin (recommended: Jell-O) 2/3 cup vanilla-flavored vodka 1 cup heavy cream 1/4 cup sugar 1/4 teaspoon vanilla extract Maraschino cherries, for garnish Instructions: Evenly divide the lychees cut-side down among 4 parfait glasses. Add the gelatin powder to a large measuring cup. Add 1/2 cup of boiling water and stir until the powder is dissolved. Stir in the lychee syrup and vodka. Pour over the prepared glasses and refrigerate until gelatin sets, about 2 hours. Meanwhile, whip the cream. In a large bowl add the heavy cream and whisk briskly until soft peaks form, then add the sugar and vanilla and continue to whisk until firm peaks form when the whisk is removed. Once the gelatin sets, top with whipped cream and a cherry for garnish. ","[Prosecco, Moscato, Sauvignon Blanc, Riesling]" 46341,"Mint Mango Sauce 1 mango, pitted and peeled 1 tablespoon fresh lime juice 1 tablespoon brown sugar 1 tablespoon lime zest 1/4 teaspoon vanilla 2 sprigs fresh mint, leaves minced Instructions: Place all of the ingredients in a blender or food processor and blend until smooth. ","[Viognier, Vermentino, Riesling, Gewrztraminer]" 46342,"Cheddar Topped Scallops with an Herb Salad 3 sticks butter, softened 3/4 cup baby leeks, chopped 2 to 3 sprigs thyme leaves, chopped 1/4 cup cheddar, grated 1/4 cup pine nuts 2 tablespoons sourdough bread crumbs 4 scallops 2 tablespoons chopped fresh mint leaves 1 tablespoon chopped fresh chervil 1 tablespoon baby coriander leaves 1 tablespoon alfalfa sprouts 1 tablespoon roasted shallots 2 tablespoons Coriander Sauce, recipe follows 1 large leaf mustard lettuce, chopped 1 teaspoon coriander seeds 1 teaspoon paprika 2 tablespoons lemon juice Instructions: Preheat the oven to 425 degrees F. Begin by whipping the butter in a mixer. Add baby leeks, thyme, and cheddar, and then continue mixing for another 30 seconds. Chop the pine nuts and bread crumbs together. Place the scallops on a small baking sheet. Add a tablespoon of the cheddar butter on each scallop, then lightly top with bread crumbs. Bake in the oven for about 6 minutes until golden brown. To make the salad, combine the mint, chervil, baby coriander, alfalfa sprouts, and roasted shallots. Top with Coriander Sauce and mix. To plate, place the lettuce in the center of the plate, while arranging the cheddar topped scallops around the plate. Top with the herb salad in the center. Combine all ingredients. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 46343,"Shish Kabob with Yogurt Sauce and Lemon-Olive Couscous 1/4 cup extra-virgin olive oil, plus more for drizzling 1 tablespoon ground cumin 1 tablespoon ground coriander 1 tablespoon ground turmeric 1 teaspoon dried oregano or marjoram 1/2 teaspoon ground cinnamon 2 tablespoons grill seasoning, (recommended: Montreal Steak Seasoning by McCormick) 2 pounds boneless leg of lamb, cut into 1 1/2-inch cubes 1 large onion, cut into bite-sized pieces 2 green bell peppers, seeded and cut into bite-sized pieces Salt and freshly ground black pepper 2 cups Greek plain yogurt 2 cloves garlic, peeled and grated or minced 1/4 cup finely chopped mint leaves, a handful 1/4 cup finely chopped parsley leaves, a handful 1/4 cup pine nuts 1 tablespoon butter 1 lemon, zested and juiced 1 1/2 cups chicken stock 1 1/2 cups couscous 1 cup pitted and chopped green olives Toasted pita, for serving Instructions: Preheat grill or grill pan to medium-high or broiler with oven rack set on second level from the top of oven. Combine 1/4 cup olive oil, just eyeball the amount, with spices and grill seasoning in a shallow bowl or dish. Add lamb to seasonings and coat evenly in the mixture. Skewer the meat on metal skewers and let sit for 10 minutes. Cook on a hot grill or under the broiler for 7 to 8 minutes for medium-rare. Thread the onions and peppers onto skewers, drizzle with oil and sprinkle with salt and pepper. Place on grill or under the broiler for 12 to 15 minutes or until tender. Combine yogurt with garlic, mint and parsley. In a sauce pot toast pine nuts over medium heat, remove and reserve. Add butter, zest of lemon, and chicken stock to pot and bring to a boil. Stir couscous and olives, cover the pot and remove from heat. Let the couscous stand 5 minutes. Fluff couscous with a fork and toss in the pine nuts. Stir the lemon juice into yogurt to thin. Serve meat and vegetables with dipping sauce, couscous and toasted pita alongside. ","[Chardonnay, Pinot Grigio, Vermentino, Grenache Blanc]

" 46344,"Cranberry Creme Caramel Scant 1/2 cup granulated sugar 1 tablespoon water 4 cups whole milk 1 cup granulated sugar 1 vanilla bean 6 large eggs 4 large egg yolks 1 cup dried cranberries Instructions: Preheat the oven to 315 degrees F. For the caramel: Pour the sugar into a medium-size, heavy-bottomed frying pan and place over medium-high heat. Make a dry caramel by letting the sugar cook until evenly dark golden brown, 3 to 5 minutes. Remember, the caramel will continue to cook in the oven, when baking the custard, so do not make it too dark or it will taste bitter. Occasionally stir the sugar with a wooden spoon to remove any lumps. When the caramel has reached the proper color, add water (it may splatter) to keep it from becoming too hard. Mix in the water and remove the caramel from the heat. Carefully pour the hot caramel into the bottom of a 2-quart mold. It may be necessary to tilt the mold from side to side so that the caramel completely covers the bottom. For the custard: Pour the milk and 1/2 cup of the sugar into a non-reactive 2-quart heavy-bottomed saucepan. While the milk is heating over medium-high heat, use a sharp paring knife to slice the vanilla bean in half lengthwise. Separate the seeds from the outside skin by scraping the bean with the knife. Place the skin and seeds in the heating milk. Scald the milk mixture by heating it until bubbles start to form around the edge of the pan. Remove from heat. Place the remaining sugar, the whole eggs, and egg yolks in a large mixing bowl and whisk until well incorporated. When you add sugar to eggs (especially to egg yolks), it is important to create an emulsion quickly or else a chemical reaction that produces heat will occur. If you do not whisk immediately, this heat will cook the egg yolks and cause lumps in the custard. Continue to whisk while slowly pouring the hot milk into the egg mixture and whisking until the mixture is smooth and homogenous in color. Try not to create air bubbles on the surface of the custard when you whisk, as these can form a crust on the baked custard. Pour the mixture through a fine-mesh sieve to remove the vanilla bean pieces and any overcooked eggs. Sprinkle the cranberries into the bottom of the mold. Then, pour the milk mixture into the mold and place in a roasting pan in the oven. Traditionally, custard is baked in a hot water bath to insulate it from the direct heat of the oven and to keep the eggs from cooking too fast, which would cause them to separate. Use hot water from the tap and pour enough water into the roasting pan to reach halfway up the side of the mold. When baked correctly, the custard should tremble slightly when gently shaken. In a conventional oven, this should take about 1 hour. If you detect any liquid under the skin, the custard is underbaked. Put it back in the oven and shake it every 5 minutes until it is ready. If the custard begins to bubble during baking, reduce the oven temperature 25 degrees F (14 degrees C). Remove the mold from the oven and the water bath and place on a wire rack for 30 minutes. Refrigerate for 2 hours before serving; it will finish setting in the refrigerator. Let the water bath cool before removing it from the oven. To unmold the creme caramel: Carefully run a sharp paring knife around the inside of the mold to loosen the custard. Invert a flat plate over the creme caramel. Place 1 hand on either side, grasping both plate and mold, and flip them both so that the mold is on top. Gently lift off the mold. You may need to tap the bottom of the mold to release the custard. Sometimes I like to serve this dessert with whipped cream. Creme caramel will keep in the refrigerator, well wrapped in plastic wrap, for a couple of days. ","[Chardonnay, Riesling, Pinot Grigio, Sparkling wine]

" 46345,"Blackberry-Gin Fizz Floats 1 pint blackberries 2 tablespoons sugar 1/2 cup roughly chopped fresh mint 8 ounces gin 1/4 cup fresh lime juice 1 24-ounce bottle ginger ale 1 pint vanilla ice cream or blackberry sorbet Instructions: Heat the blackberries, sugar and 1 tablespoon water in a small pot over medium heat, smashing the berries with a potato masher, until thick, about 5 minutes. Pour the mixture through a sieve into a bowl, pushing the juice through with a rubber spatula. Refrigerate until cold, at least 10 minutes. Fill a cocktail shaker with 2 tablespoons of the blackberry juice, 2 tablespoons mint, 2 ounces gin, 1 tablespoon lime juice and a handful of ice. Shake vigorously until the drink is ice cold, 5 or 6 times. Strain into a tall glass. Top with ginger ale and stir lightly. Repeat to make 3 more drinks. Top each with a scoop of ice cream. ","[Gin, Prosecco, Sauvignon Blanc, Ros]" 46346,"Simple Green Salad with Honey Tomato Vinaigrette 1 pound ripe heirloom or beefsteak tomatoes Kosher salt 1 teaspoon sugar 2 teaspoons honey 2 cloves garlic, grated 1 teaspoon Dijon mustard 1/3 cup extra-virgin olive oil Freshly cracked black pepper 1 pound mixed greens (mesclun, endive, radicchio, butter lettuce) 1 cup packed fresh basil leaves, roughly torn 1 wedge Parmesan, for garnish Instructions: For the vinaigrette: Roughly chop the tomatoes and mix with 2 teaspoons salt and the sugar. Let macerate for 10 minutes to get the juices running, and then use your hands to crush the tomatoes. Place the tomatoes in a fine mesh strainer set over a saucepot. Use a rubber spatula to press all the liquid out of the tomatoes. Discard the solids and save all the sweet juice. Set the pot over medium heat and add the honey and garlic. Simmer for 10 minutes or so until you are left with about 1/2 cup worth of tomato juice. Turn the heat off and add in the Dijon mustard. Then whisk in the olive oil to make an emulsification and season with salt and pepper. For the salad: In a large bowl, add the greens and basil leaves. Pour over some of the vinaigrette to lightly coat the greens and gently toss. Shave some Parmesan over the top and finish with a few more cracks of fresh black pepper. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 46347,"Korean-Style Ginger Ale-Braised Short Ribs 2 tablespoons plus 2 teaspoons vegetable oil 4 pounds English-cut beef short ribs, cut 3 inches thick (8 to 10 pieces) 6 cloves garlic
1 bunch scallions, whites and pale greens coarsely chopped and dark greens reserved ? cup tomato paste 4 cups Canada Dry Ginger Ale ? cup soy sauce 2 tablespoons sesame seeds 1 red jalapeno, seeded and finely chopped Grated zest of 2 limes Bibb lettuce leaves, steamed rice and kimchi, for serving Instructions: Preheat the oven to 300F. Heat 2 tablespoons oil in a Dutch oven over medium-high heat. Working in batches if necessary, brown the short ribs on all sides, 2 to 3 minutes per side. Transfer the ribs to a plate and clean the pot. Add the garlic, scallion whites and pale greens and remaining 2 teaspoons oil to the Dutch oven and cook over medium heat, stirring, until lightly browned, about 1 minute. Stir in the tomato paste and cook until the color darkens, about 30 seconds. Add the Canada Dry Ginger Ale and soy sauce and bring to a boil, stirring to incorporate the tomato paste. Gently place the ribs and any accumulated juices in the pot. Cover and cook in the oven until fork-tender, about 1? hours. Transfer the pot to the stovetop, uncover and cook over medium heat, spooning the sauce over the ribs occasionally so they don't dry out, until the sauce is very thick and glazes the ribs, 25 to 30 minutes more. Meanwhile, finely chop the scallion greens. Mix half of them together with the jalapeno, lime zest and sesame seeds in a small bowl. (Reserve the remaining greens for another use.) Transfer the ribs to a platter, sprinkle with the sesame mixture and serve with lettuce leaves, steamed rice and kimchi. ","[Chardonnay, Pinot Grigio, Riesling, Sparkling Shiraz]" 46348,"Game Day Chili 3 tablespoons extra-virgin olive oil 3 pounds ground meat (any combination of ground beef chuck, pork shoulder or veal shoulder)
Kosher salt and freshly ground black pepper 6 cloves garlic, finely chopped
2 large onions, chopped
2 bunches scallions, chopped (about 2 cups) 2 tablespoons tomato paste
6 tablespoons cl powder
One 12-ounce bottle dark beer, such as Dos Equis
Two 28-ounce cans whole fire-roasted tomatoes, crushed by hand
2 cups chicken stock
2 tablespoons red hot sauce, such as Tabasco
2 tablespoons green hot sauce, such as Tabasco
Suggested toppings: 1 cup lightly whipped and chilled creme fraiche, sliced jalapenos, fresh cilantro leaves, diced tomatoes, sliced cherry peppers, shredded Monterey Jack and shredded Cheddar Instructions: In a large Dutch oven, heat the oil over medium-high heat. When the oil is hot, add the ground meat. Cook and stir occasionally until browned all over and you can hear a slight crackling in the pan, letting you know the moisture has cooked away, about 15 minutes. Season with salt and pepper. Reduce the heat to medium. Add the garlic, onions and half of the scallions and cook until wilted, about 5 minutes. Make a space in the pan and drop in the tomato paste. Let toast for 1 minute and then stir into the meat. Sprinkle on the cl powder. Cook and stir until fragrant, about 2 minutes. Pour in the beer and cook until almost reduced away, about 4 minutes. Pour in the tomatoes and stock and season with the red and green hot sauce. Adjust the heat so the chili is gently simmering and cook, uncovered, until the chili is thick, dark red and flavorful, about 1 1/2 hours. Serve in bowls with the remaining scallions and suggested toppings. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 46349,"Red Pepper and Tapenade Slices 1 (8-ounce) can crescent rolls (recommended: Pillsbury) 1/2 cup marinara sauce (recommended: Prego) 1/2 cup jack cheese, shredded (recommended: Kraft) 3 tablespoons blue cheese, crumbled 1/4 cup olive tapenade (recommended: Cantare) 1/3 cup roasted red bell pepper, cut into strips (recommended: Delallo) Instructions: Preheat oven to 425 degrees F. Remove crescent dough from can and unroll. Separate into 8 triangles. Lay pieces of dough on baking sheet. Top each slice with a spoonful of marinara sauce, some shredded jack and blue cheese, a spoonful of olive tapenade, and red bell pepper strips. Bake in oven for 12 to 15 minutes, or until edges are golden. ","[Syrah, Zinfandel, Tempranillo, Garnacha]" 46350,"Tofu Salad with Chive Ginger Oil 3 tablespoons sesame seeds 1/2 cup vegetable oil 1 bunch fresh chives, chopped (about 1 cup) Kosher salt 2 tablespoons finely grated ginger (about 1 ounce) 1/2 cup vegetable broth 2 tablespoons white miso 14 ounces soft tofu, drained, patted dry and cubed 8 cups mesclun (about 3 ounces) 4 cups pea shoots (about 5 ounces) Instructions:

1. Put the sesame seeds in a medium dry skillet and toast over medium heat, stirring often, until golden, about 8 minutes. Transfer to a bowl and set aside.
2. Puree the vegetable oil and chives in a blender until smooth, about 2 minutes. Add the ginger and 1/2 teaspoon salt and pulse just to combine. Set aside.
3. Whisk together the vegetable broth and miso with a pinch of salt in a large bowl until smooth. Remove 3 tablespoons to another bowl and gently toss the tofu with the dressing. Add the mesclun and pea shoots to the bowl with the remaining miso dressing and toss to combine and coat. Season with salt.
4. Divide the lettuce among 4 plates and top with the tofu. Drizzle with the chive ginger oil and sprinkle with the sesame seeds. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 46351,"Eggplant Rolls with Ricotta, Walnuts and Mint 1 large globe eggplant, sliced lengthwise about 1/4-inch thick Kosher salt 2 tablespoons raw walnut halves and pieces 1 cup part-skim ricotta 1 clove garlic, minced 2 teaspoons minced fresh mint leaves, plus more whole leaves for garnish 1 date or 1 prune, finely chopped 1 lemon, juiced Extra-virgin olive oil Instructions: Place a cooling rack over a baking sheet. Lay the eggplant slices on the rack, generously salting each slice (about 1/4 teaspoon per slice). Place another baking sheet on top of the eggplant and weigh it down with a few cans. Let them sit 30 minutes. Flip the eggplant slices, sprinkle with more salt, weigh down again and let them sit for another 30 minutes. (This draws out the bitter juices.) Meanwhile, toast the walnuts. Preheat the oven to 350 degrees F. Spread the walnuts on a small baking sheet and pop into the oven until the walnuts give off their nutty aroma and deepen in color, about 5 minutes. When they are cool enough to touch, chop them finely. Make the ricotta filling: Push the ricotta through a sieve into a medium bowl. This gives the cheese a light, airy texture. Add the toasted walnuts, garlic, mint, date, half the lemon juice, a pinch of salt and a swirl of olive oil. Stir together, taste for seasoning and then set aside. Rinse the eggplant slices well and pat them dry. Warm a grill pan over moderately-high heat. Brush the eggplant slices with olive oil on one side; place the oiled-side down on the hot griddle and brush the other side. Cook until browned, about 2 minutes, then flip and cook another 2 minutes. To assemble the rolls, place a couple of tablespoons of filling at one of end of a slice of eggplant. Roll and place on a plate seam-side down. Top the eggplant rolls with the remaining lemon juice, a swirl of extra-virgin olive oil and the reserved mint leaves, torn over the dish. Serve hot or at warm temperature. ","[Chardonnay, Pinot Grigio, Vermentino, Tempranillo]

" 46352,"Harvest Rice 1 container Minute? Ready to Serve Brown & Wild Rice 1/3 cup cooked, diced chicken 1 Tbsp dried cranberries 1 Tbsp chopped pecans 2 Tbsps vinaigrette salad dressing 2 cups salad greens Instructions: Heat rice according to package directions. In medium bowl, combine rice, chicken, cranberries, pecans and dressing; blend well. Serve on salad greens. Cooks' notes: You can adjust the amount of ingredients based on your tastes. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 46353,"Lemon-Caper Deviled Eggs with Fried Oysters 12 large eggs 1 cup mayonnaise
1 tablespoon yellow mustard
2 teaspoons capers, rinsed and drained
1 small clove garlic, grated
Zest of 1 lemon
Kosher salt and freshly ground black pepper
Vegetable oil, for frying 3/4 cup fine cornmeal
1/2 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon paprika
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 cup milk
24 small oysters, shucked, with their liquor, if possible
Smoked hot paprika, for garnish
Instructions: For the deviled eggs: Fill a large saucepan with water and bring to a boil over high heat. With a ladle, slowly lower the eggs into the water, one by one. Reduce the heat to a low boil and cook for 10 minutes. Drain. When cool enough to handle, peel the eggs. Slice each egg in half lengthwise. Remove the yolks and place them in a food processor. Arrange the whites, cut-side up, on a serving platter. To the food processor, add the mayo, mustard, capers, garlic, lemon zest, 1/4 teaspoon salt and 1/4 teaspoon pepper. Process until well blended and smooth, then transfer to a resealable plastic bag. With scissors, snip off a bottom corner from the bag. Using the bag like a pastry bag, pipe the egg yolk mixture into the egg whites. For the fried oysters: Fill a Dutch oven or deep, heavy saucepan with about 3 inches of oil and heat to 350 degrees F over medium-high heat. In a shallow dish, combine the cornmeal, flour, baking powder, paprika, salt and pepper. Pour the milk and any oyster liquor into another shallow dish. Dip the oysters in the milk, then dredge them in the cornmeal mixture, shaking off the excess. If you like a thicker breading, repeat the process, dipping again in the milk and the cornmeal mixture. Working in batches, lower the breaded oysters into the hot oil and fry, turning frequently, until golden brown, 1 1/2 to 2 minutes. Transfer to a paper-towel-lined plate to drain. To assemble, place a fried oyster on each deviled egg and dust with paprika. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 46354,"Tomato Pie with Cheddar Crust 4 large plum tomatoes (about 1 1/4 pounds), sliced into 1/4-inch thick rounds Kosher salt 3 1/2 cups mini Cheddar crackers 4 tablespoons unsalted butter, melted 1 large egg 6 slices cooked bacon 2 1/2 cups shredded sharp Cheddar 1 1/2 cups mayonnaise 2 cloves garlic, minced 1 jalapeno, seeded and finely chopped Olive oil, for brushing Instructions: Preheat the oven to 375 degrees F. Lay the tomato slices on a wire rack over a baking sheet and sprinkle with 1 teaspoon salt. Let sit for 10 minutes to drain, then pat lightly with paper towels. Meanwhile, put the Cheddar crackers, butter, egg and bacon in food processor and process until well combined. Press the mixture into a 9-inch pie plate. Combine the Cheddar, mayonnaise, garlic and jalapeno in a medium bowl. Spread the mayonnaise mixture in an even layer in the crust and top with the tomato slices, overlapping them in a circle. Brush the tomatoes with olive oil and bake until the Cheddar is melted, the tomatoes are curling and the crust is starting to brown, about 45 minutes. ","[Chardonnay, Sauvignon Blanc, Vermentino, Tempranillo]" 46355,"Grilled Shrimp Spring Rolls with a Sweet Melon, Avocado and Spinach Salad 1 (20-oz) package of SeaPak Shrimp Spring Rolls 1 tbsp vegetable oil ? cup rice wine vinegar or apple cider vinegar Juice from one lime 6 cups fresh baby spinach, cleaned and dried ? cantaloupe, cut into bite size pieces 2 avocados, sliced Instructions: Heat outdoor grill or indoor grill pan to medium high heat. Remove the spring rolls from the package and brush liberally with oil. Place directly on the grill or grill pan. Close the grill lid and cook for 5 to 6 minutes per side. In a small mixing bowl, whisk together the packet of enclosed Sweet Thai Chili dipping sauce, vinegar and lime juice. Set aside. Assemble the salad by tossing the spinach with the cantaloupe and avocados. Drizzle with as much of the dressing mixture as you like and serve alongside the grilled spring rolls. Have remaining dressing on the side for dipping spring rolls in, if desired. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 46356,"Roasted Guinea Hen with Lemon-Thyme Pan Sauce and Brussels Sprouts with Serrano Ham 1 cup fresh lemon juice 1 lemon, zested and coarsely chopped, plus 2 teaspoons finely grated lemon rind 2 shallots, coarsely chopped, plus 2 shallots, finely diced 1/2 olive oil, plus 1/4 cup 8 sprigs fresh thyme, plus 1 tablespoon fresh thyme leaves 2 (2 pound) guinea hen, rinsed well with cold water and patted dry Salt and freshly ground pepper 1 cup dry white wine 4 cups homemade chicken stock 1 lemon, peeled and segmented Roasted Brussels Sprouts with Serrano Ham, recipe follows 4 tablespoons olive oil 1/2 pound slab Serrano ham, cut into 1/2-inch dice 1 pound Brussels sprouts, trimmed Salt and freshly ground pepper Instructions: Combine lemon juice, rind, shallot, 1/2 cup olive oil, and thyme in a large baking dish. Add hens and rub with the marinade, inside and out. Cover and marinate in the refrigerator for at least 1 hour, or up to 4. Remove from marinade, wipe any excess marinade off, and season with salt and pepper. Preheat oven to 375 degrees F. Heat 2 tablespoons of the oil in 2 separate saute pans over medium-high heat. Sear the hens in separate pans until golden brown on all sides. Transfer the hens to a large roasting pan and roast in the oven for 45 to 50 minutes or until cooked through. Remove the hens to a platter and let rest. Place the roasting pan over 2 burners on top of the stove set at medium-high heat. Degrease the pan leaving only 2 tablespoons of the drippings. Add the minced shallots to the roasting pan and cook until lightly golden brown. Add the wine and cook until reduced. Add the stock, lemon segments, and finely grated zest and cook until reduced by half. Add the 1 tablespoon thyme and season with salt and pepper, to taste. Serve with Roasted Brussels Sprouts with Serrano Ham. Preheat oven to 400 degrees F. Heat 1 tablespoon of oil in a medium saute pan over medium-high heat. Add the ham and cook until golden brown and crisp. Remove with a slotted spoon to a plate lined with paper towels. Toss the Brussels sprouts with the remaining oil and place in a medium roasting pan and season with salt and pepper, to taste. Roast until just cooked through, about 20 minutes. Add the ham and stir to combine. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 46357,"Lemon Raspberry S'mores 8 sheets graham crackers 3 tablespoons seedless raspberry jam 32 fresh raspberries (about 1 cup) 3 tablespoons lemon curd 8 large marshmallows Instructions: Heat a grill to medium-low heat. (The heat coming from a dying charcoal grill or a gas grill cooling down will also work well.) Halve each graham cracker sheet crosswise into 2 squares. Dollop about 1 teaspoon of the jam on one half and top with 4 raspberries. Dollop about 1 teaspoon of the lemon curd on the other half. Repeat with the remaining ingredients. Take the graham cracker squares and chocolate to your grill (as the marshmallows toast they will become soft and start to droop off the skewer). Working with a few at a time, skewer a marshmallow on a long fork or metal skewer and hold over the heat about 2 inches above the grates. Toast, turning occasionally, until the marshmallow puffs and turns golden brown, 1 to 2 minutes. Place the marshmallow on top of the graham square with the fresh raspberries and gently press the graham half with the lemon curd on top of the marshmallow. Pull the skewer out the marshmallow while pressing down so it is sandwiched between the lemon and raspberry halves, and squeeze the curd and jam toward the edge of the graham. Enjoy immediately while warm and gooey. Cook's Note: If you love apple pie, try making these s'mores using cinnamon graham crackers and substituting apple butter for the lemon curd. ","[Chardonnay, Sauvignon Blanc, Ros, Pinot Grigio]

" 46358,"Cheesecake 1 cup graham cracker crumbs 1/4 cup unsalted butter, melted 1 tablespoon sugar 16 ounces cream cheese, at room temperature 2/3 cup sugar 1 cup sour cream 5 large eggs, room temperature 1 tablespoon vanilla extract 1/2 cup heavy cream Serving suggestion: Fresh or Marinated Berries, or Raspberry Sauce Instructions: Position a rack in the middle of the oven and preheat to 350 degrees F.
To make the crust: In a small bowl, mix the cracker crumbs with the melted butter and the sugar together until evenly moistened. Press the crumb mixture onto the bottom of a 9-inch springform pan. Bake the crust until golden brown, about 10 to 12 minutes. Cool the pan on a rack.
Lower the oven temperature to 325 degrees F. In the bowl of a standing mixer fitted with the paddle attachment, or with a hand-held mixer, cream the cream cheese on medium speed until smooth. Gradually add the sugar and beat until light and fluffy. (Stop mixing and scrape down the sides of the bowl and beaters as needed.) Beat in the sour cream. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla and cream. Pour the batter into the prepared pan.
Bake until the top of the cheesecake is lightly browned, but the center still jiggles slightly, about 45 minutes. Cool the cake in the pan on a rack. Cover with plastic wrap and refrigerate overnight before serving.
To remove the cake from the pan, run a knife or offset spatula around the edges to release the edges from the pan. Open the springform pan and remove the ring.
Cut the cheesecake into wedges and serve with berries or a raspberry sauce if desired. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Moscato]" 46359,"Crispy Curried Coconut Shrimp 1 cup shredded, sweetened coconut flakes 1/2 cup panko bread crumbs 2 tablespoons curry powder 1 1/2 teaspoons kosher salt 2 egg whites 1 pound shrimp, peeled and deveined Lime wedges, for garnish Instructions: Preheat oven to 375 degrees F. In a food processor, pulse the coconut until coarsely ground and transfer to a shallow bowl. Mix coconut with bread crumbs, curry powder, and salt, and set aside. Beat egg whites until slightly foamy. Dip shrimp in egg whites and coat with coconut mixture. Repeat to form a double coating. Place shrimp on rack placed within a sheet pan and bake for 10 minutes. Garnish with lime wedges and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]" 46360,"Cooper's Pork Ribs 1 slab pork ribs Salt Favorite spice rub (recommended: Cooper's Spice Rub) Instructions: Prepare a smoker. Season ribs with salt and spice rub on both sides. Place ribs into smoker. Smoke for 1 1/2 hours, flipping them over once. No sauce is needed, as the ribs are cooked the \cowboy way,\ over direct heat with salt and spices only. ","[Bourbon Barrel Aged Chardonnay, Zinfandel, Petite Sirah, Tempranillo]" 46361,"Cauliflower and Bacon Gratin Unsalted butter, for dish, plus 1/2 stick (4 tablespoons), cut into 1/2-inch pieces 3 slices day-old sourdough bread or 2 cups bread crumbs 3/4 cup heavy cream 1 teaspoon all-purpose flour 1/4 cup capers, rinsed and drained 8 ounces bacon, cooked until crispy and cut into 1/2-inch pieces 1 cup grated Gruyere, divided Kosher salt and freshly ground black pepper 1 pound cauliflower, trimmed and cut into florets Olive oil, for drizzling Instructions: Place an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Butter an 8 by 8-inch casserole dish. Set aside. In the bowl of a food processor, blend the bread until it forms into crumbs.
In a large non-stick skillet, heat the butter over medium heat. Add the bread crumbs and cook, stirring constantly until all the butter has been absorbed and the bread crumbs are toasted, about 1 to 2 minutes.
In a medium bowl, whisk together the cream and flour. Add the capers, bacon and 1/2 cup of the Gruyere. Season with salt and pepper, to taste. Bring a medium saucepan of water to a boil over high heat. Add the cauliflower and cook for 2 minutes. Drain the cauliflower and toss with the cream mixture. Pour the cauliflower mixture into the prepared baking dish. Sprinkle with the bread crumbs and remaining 1/2 cup of cheese.
Drizzle with olive oil and bake for 35 to 40 minutes until the cheese has melted and the top is golden brown. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 46362,"Baked Fried Green Tomatoes 1 cup all-purpose flour 1 1/2 teaspoons fine sea salt 1 1/2 teaspoons Cajun or Creole seasoning 2 cups panko breadcrumbs
1 cup buttermilk
3 large unripe (green) tomatoes, sliced into 1/4-inch-thick slices
Nonstick cooking spray, for the tomatoes 1 clove garlic, minced Fine sea salt
1 large egg yolk (from a pasteurized egg)
2 teaspoons lemon juice
1 teaspoon Dijon mustard
1/3 cup extra-virgin olive oil
1/4 cup neutral oil, such as canola 1/2 teaspoon Cajun seasoning
Instructions: For the tomatoes: Preheat the oven to 375 degrees F. Line 2 sheet pans with parchment paper. In a large flat bowl or pie plate, whisk together the flour, 1/2 teaspoon of the salt and 1/2 teaspoon of the Cajun seasoning. Put the breadcrumbs into a second pie plate and season with the remaining 1 teaspoon salt and 1 teaspoon Cajun seasoning. Pour the buttermilk into a third pie plate. Pat the tomato slices dry with a paper towel. Dredge them first in the flour mixture, shaking off any excess, then in the buttermilk, and then finally in the panko, patting to coat completely. Place onto the lined sheet pans, spaced about 1 inch apart. Spray the tops lightly with nonstick spray. Bake for about 15 minutes, then flip the tomatoes, spray the tops lightly with nonstick spray, rotate the pans and bake until golden brown, an additional 15 minutes. For the Cajun-spiced aioli: Meanwhile, sprinkle the minced garlic with salt and use the back of a knife to press it into a paste. Add the garlic and egg yolk to a stainless steel bowl along with the lemon juice and Dijon mustard; whisk to combine. Combine the oils in a container with a spout that will allow for easy controlled pouring. While whisking constantly, slowly add the oil in a slow steady stream (see Cook's Note). Stir in the Cajun seasoning and add salt to taste. Serve the tomatoes on a platter with a bowl of the Cajun-spiced aioli. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Garnacha]

" 46363,"Cherry Vanilla Jubilee Sundae 6 brownies 1 quart vanilla ice cream 12 ounce package frozen sour (or black) cherries, thawed and drained, reserving the juice 1/4 cup brandy 1 tablespoon cornstarch 1 tablespoon unsalted butter 3 tablespoons sugar 1/2 pound fresh bing cherries, pitted 6 sugar cubes 151 proof rum Whipped cream or marshmallow cream, optional, recipe follows 6 tablespoons water 1 1/4 cups light corn syrup 3/4 cup plus 1 tablespoon sugar 4 large egg whites Pinch salt Pinch cream of tartar 2 teaspoons vanilla extract Instructions: Place the brownies and ice cream in chilled bowls and set aside in the refrigerator. Thaw and strain the frozen cherries. In a medium saucepan, whisk together the juice from the frozen cherries, brandy and the cornstarch. In a saute pan, over high heat, melt the butter and sugar. Add the fresh and frozen cherries. Carefully pour in the brandy mixture. If it does not burst into flames spontaneously, ignite with a match. Gently swirl the pan. Soak the sugar cubes in the rum. Pour the cherries around the ice cream. Top with a glob of marshmallow cream and plant a sugar cube on top. Light the cube with a match. Marshmallow Cream: In a small saucepan fitted with a candy thermometer, bring the water, corn syrup, and 3/4 cup of the sugar to 246 degrees F (firm ball). In the meantime, in a completely clean, dry mixing bowl, with an electric mixer, whisk the egg whites, salt, and cream of tartar until creamy and foamy, about 2 minutes. Still whisking, sprinkle in the remaining 1 tablespoon of sugar and continue to whisk until the whites hold very soft peaks, about 2 minutes. While mixing on slow speed, carefully drizzle in the hot syrup. Turn the mixer to high and whisk until thick, fluffy, and just warm, about 7 minutes. Turn the mixer to low and whisk in the vanilla. ","[Riesling, Moscato, Vin Santo, Brachetto]

" 46364,"Fish Baked in Salt with Romesco Sauce 4 to 5 pound whole sea bream or bass, porgy, New Zealand snapper, or sheepshead (gutted but not scaled) 6 pounds coarse or Kosher salt 1 recipe Romesco Sauce, recipe follows 2 large, thick slices country bread, crusts removed, cut into 1/2-inch cubes 1/2 cup red wine vinegar 3/4 cup whole almonds 1 pound ripe tomatoes, coarsely chopped 1 tablespoon paprika 1 teaspoon salt 1/2 teaspoon freshly ground black pepper 3/4 cup fruity Spanish olive oil Instructions: Preheat the oven to 350 degrees Rinse the whole fish and pat it dry. In a heavy casserole large enough to hold the fish and all the salt, make a 2 inch layer of salt. Make a shallow, fish shaped impression in the salt and lay the fish on top. Distribute the remaining salt around and over the fish so that it is completely covered. Pat the salt down gently, cover the casserole and bake for about 1 hour. Remove the cover and tap the salt to break it (it will have formed an armorlike crust). Break the crust and pull off most of the salt. Then peel away and discard the skin. Serve the flesh immediately, accompanied by the Romesco sauce. Preheat the oven to 350 degrees. In a bowl, soak the bread cubes in the vinegar for 20 minutes. Toast the almonds for 10 to 15 minutes, watching closely. Cool the almonds completely, then grind them in a mortar and pestle or food processor until they are finely ground but not oily. Add the vinegar soaked bread, tomatoes, paprika, salt and pepper to the processor and grind together briefly until evenly pureed. With the motor running, add the olive oil in a thin stream.
","[Rioja, Tempranillo, Garnacha, Pinot Grigio]" 46365,"Brussels Sprout Salad 3/4 cup vegetable oil 1/4 cup extra-virgin olive oil 1 tablespoon honey 2 tablespoons champagne vinegar 1 1/2 teaspoons fresh lemon juice 1/4 teaspoon grated lemon zest 1 teaspoon whole-grain mustard 1/2 small clove garlic, minced Kosher salt and freshly ground pepper 1/2 pound Brussels sprouts, leaves only (3 1/2 cups leaves) 1 tablespoon dried blueberries 2 tablespoons dried cranberries 2 tablespoons smoked almonds 1/2 ounce manchego cheese, shaved Bagel chips, for serving (optional) Instructions: Make the dressing: Whisk the vegetable oil and olive oil in a small bowl. In a large bowl, whisk the honey, vinegar, lemon juice, lemon zest, mustard, garlic, 1/2 teaspoon salt and a pinch of pepper. Slowly whisk the oil mixture into the vinegar mixture until combined. Refrigerate at least 1 hour; store in an airtight container up to 1 week. Make the salad: Toss the Brussels sprout leaves, dried blueberries and cranberries, almonds and 1/4 cup dressing in a large bowl. Pile the salad onto a plate. Top with the manchego and season with pepper. Serve with bagel chips, if desired. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 46366,"Tie-Dye Cookies Two 16-ounce cans store-bought vanilla frosting 3 different food-coloring gels of your choice
12 store-bought sugar cookies
Instructions: Divide the frosting evenly among three medium bowls. Add 1 shade of food coloring to each and stir to make three different colors of frosting. Transfer each frosting to a piping or resealable plastic bag with one corner snipped. Starting along the outside edge of a cookie, pipe concentric circles of frosting, alternating colors for each circle, until the surface is covered. Drag a skewer from the center of the cookie outward to make lines through the frosting, making sure to clean the tip of the skewer between drags. Continue to drag lines through the circles until a star shape is formed. Repeat the process on each cookie. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 46367,"Curry Chicken Burgers 1 red onion 1 jalapeno 4 cloves garlic 3 pounds boneless, skinless chicken thighs 2 tablespoons honey 1 tablespoon crushed red pepper 2 teaspoons yellow curry powder 2 teaspoons salt 2 teaspoons ground black pepper 1 tablespoon vegetable oil Instructions: Begin by peeling your red onion. Remove the skin and cut off the remaining root. Chop up your red onion into small pieces and set aside. Take your jalapeno and remove the stem with a knife and slice in half. If you like spicy, keep all the seeds, if not, then now's the time to remove them as well as the veins. Place aside. Take your garlic cloves, peel them and put aside.
Now take your chicken thighs. After washing the chicken and removing any unwanted fat, you're now ready to grind the meat, using a meat grinder, grinder attachment or food processor. Place a mixing bowl underneath the grinder to catch the ground meat. While placing the thighs into the grinder, stagger in your jalapeno and garlic cloves so they mix in with the ground chicken thigh. Or if you're using a food processor, just place all the items into the processor and pulse until the ingredients are incorporated and place into a mixing bowl.
Add the honey, crushed red pepper, curry powder, salt and black pepper and mix until fully incorporated. Preheat a nonstick skillet on medium heat with the veggie oil. While the skillet is heating, patty your burgers into 6-ounce patties, and then place in the skillet. Cook each burger 6 to 8 minutes on each side, making sure that each burger is fully cooked and reaches an internal temperature of 165 degrees F. Now you're ready to dress it up however you like. On a bun, atop a salad or broken up to make chicken salad. Enjoy! ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Garnacha]

" 46368,"Salmon-Avocado Poke Bowls 8 ounces super-fresh, wild-caught skinless salmon fillet, cut into 1/2-inch cubes 1 teaspoon low-sodium soy sauce 1 teaspoon sambal olek 1 teaspoon toasted sesame oil 1 teaspoon grated fresh ginger Pinch kosher salt 2 cups warm, cooked white or brown rice 1 avocado, pitted, peeled and thinly sliced Thinly sliced scallions Toasted sesame seeds or furikake (Japanese seasoning blend) Instructions: In a medium bowl, toss salmon with soy sauce, sambal olek, sesame oil, ginger and salt. Cover and refrigerate for 2 hours.
Divide rice between 4 bowls and top each with a quarter of the salmon and a quarter of the avocado. Sprinkle with scallions and sesame seeds and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 46369,"Hungarian Pork One Pot 3 large red bell or field peppers 2 pounds pork shoulder (butt), cut into 1 1/2-inch cubes Salt and pepper
3 to 4 tablespoons flour, plus more for dredging
3 to 4 tablespoons vegetable or olive oil
4 cloves garlic, chopped
2 large or 3 medium onions
1 or 2 fresh red Hungarian, Holland or Fresno cl peppers, chopped
3 tablespoons paprika or smoked sweet paprika
1 1/2 cups dry white wine
1 to 1 1/2 cups chicken stock
12 small potatoes, cut into wedges
1/2 cup creme fraiche or sour cream
Finely chopped fresh parsley and/or dill, to garnish
Instructions: Char the bell peppers over an open flame or under a hot broiler until the skins are black and papery. Place in mixing bowl and cover to cool. Wipe the skins off with paper towels, and then seed the peppers. Cut into bite-size pieces and reserve for later use. Sprinkle the meat with salt and pepper and lightly dredge in flour. Heat the oil in a Dutch oven over medium-high heat. Brown the meat in batches and remove to a plate, adding a little additional oil when necessary. When all of the meat is browned and set aside, add the garlic, onions and cl peppers to the pan. Season with salt and pepper and add in the paprika. Reduce the heat a bit and cook to soften the vegetables, 5 to 6 minutes. Deglaze the pan with the wine. Add the meat and roasted peppers to the pan and stir in the stock. Cover and simmer over low flame or roast in a preheated 325 degree F oven for about 1 hour. Stir in the potatoes and continue to cook until the meat and potatoes are tender, an additional 30 to 40 minutes. Cool and store for a make-ahead meal. To serve, heat over medium heat, adding a little stock or water if the dish is too thick. Stir in the creme fraiche and serve in shallow bowls topped with parsley. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Rioja]

" 46370,"Swiss Cheese Fondue with English Stilton 1 clove garlic 1 cup dry white wine 2/3 pound Swiss Emmenthal cheese, grated 2/3 pound Swiss Gruyere cheese, grated 1 tablespoon cornstarch 1/4 cup kirsch Pepper Nutmeg 5 ounces Stilton cheese 1 loaf French bread, cut into 1-inch cubes Instructions: Rub the garlic vigorously on the inside of a saucepot. Add the wine and bring to a boil. Turn the heat down and add the Emmenthal and the Gruyere to the pot. Heat until all of the cheese is melted, stirring slowly and continuously to prevent lumps from forming. In a separate bowl, dissolve the cornstarch in the kirsch and add to the cheese mixture. Season with pepper and nutmeg, and continue to stir until the fondue is smooth. Remove the fondue from the heat and transfer into a fondue pot. Add the Stilton and fold into the fondue. Install the fondue pot in its stand and light the flame. Serve with French bread cubes. Dip the bread in the fondue and enjoy. It is important to stir the fondue occasionally to keep it smooth. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Gris]" 46371,"Falafel-y Farfalle 5 tablespoons extra-virgin olive oil One 14-ounce can chickpeas, drained, rinsed and dried
1 teaspoon ground coriander
1 teaspoon ground cumin
1/4 teaspoon ground cinnamon
Kosher salt and black pepper Zest and juice of 1/2 a lemon
2 garlic cloves, minced or grated
8 ounces farfalle pasta (bow-tie), cooked according to package directions
2 Persian cucumbers, diced
1 pint grape tomatoes, quartered
1/2 red onion, diced
1/2 bunch fresh cilantro, coarsely chopped
1/2 bunch fresh mint, coarsely chopped
1/2 bunch fresh flat-leaf parsley, coarsely chopped
6 ounces crumbled feta
Instructions: Heat a large saucepan over medium-high heat and add 1 tablespoon of the olive oil. Add the chickpeas and cook, tossing occasionally, until browned, 10 to 15 minutes. Add the coriander, cumin and cinnamon and cook for another minute so the spices can toast. Season with salt and pepper, remove from the heat and let cool slightly. In a large bowl, combine the remaining 4 tablespoons olive oil, lemon zest and juice, garlic, a good pinch of salt and a few turns of pepper and whisk vigorously until emulsified. Add the cooked pasta, cucumbers, tomatoes, onion, most of the cilantro, mint and parsley and most of the feta and fold together. Taste and adjust the seasoning, as desired. Transfer to a serving bowl and top with the chickpeas, remaining feta and remaining herbs and enjoy! This can be made a day in advance. It\u2019s great at room temperature, too. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]

" 46372,"Idahoagie 4 medium russet potatoes Kosher salt and freshly ground pepper 2 cups small broccoli florets 6 slices bacon 1 cup sour cream 1/2 cup chopped fresh chives 1 teaspoon white wine vinegar 4 slices muenster cheese 4 slices Jarlsberg cheese 3 tablespoons vegetable oil Hot sauce, for serving Instructions: Pierce the potatoes all over with a fork. Place on a microwave-safe plate and microwave until tender, about 15 minutes. Let cool 10 minutes, then gently flatten the potatoes with your hand until about 3/4 inch thick. Slice each in half horizontally to make 2 slices of \bread.\ Season the insides with salt and pepper. Meanwhile, bring a medium saucepan of salted water to a boil. Add the broccoli and cook until bright green and tender, about 2 minutes. Drain and run under cold water to stop the cooking, then transfer to a paper towel?lined plate to dry. Cook the bacon in a large nonstick skillet over medium-high heat, turning, until crisp, about 7 minutes. Drain on a paper towel?lined plate; break each slice in half. Make the chive sour cream: Blend the sour cream, chives, vinegar and 1/4 teaspoon salt in a food processor until pale green and smooth, about 1 minute. Transfer to a small bowl. Build the sandwiches: Layer the muenster, bacon, broccoli and jarlsberg on 4 potato halves, then top with the remaining potato halves. Heat the vegetable oil in a large nonstick skillet over medium-high heat. Add the potato sandwiches and place a heavy skillet on top. Cook until browned and crisp and the cheese is melted, 3 to 4 minutes per side. Season with salt and pepper. Cut in half and serve with the chive sour cream and hot sauce. ","[Chardonnay, Sauvignon Blanc, Riesling, Gouda]" 46373,"Birthday Sheet Cake 18 tablespoons (2 1/4 sticks) unsalted butter, at room temperature 3 cups sugar 6 extra-large eggs, at room temperature 8 ounces (about 1 cup) sour cream, at room temperature 1 1/2 teaspoons pure vanilla extract 1 lemon, zested 3 cups all-purpose flour 1/3 cup cornstarch 1 teaspoon kosher salt 1 teaspoon baking soda 24 ounces semisweet chocolate chips 1 1/2 cups heavy cream 2 tablespoons light corn syrup 1/2 teaspoon pure vanilla extract 4 tablespoons (1/2 stick) unsalted butter, at room temperature Chocolate candies for decorating (recommended: M&M's) Instructions: Preheat the oven to 350 degrees F. Butter and flour a 12 by 18 by 1 1/2-inch sheet pan. To make the cake, cream the butter and sugar on medium-high speed in the bowl of an electric mixer fitted with a paddle attachment until light and fluffy, about 5 minutes. On medium speed, add the eggs, 2 at a time, then the sour cream, vanilla, and lemon zest, scraping down the bowl as needed. Mix well. Sift together the flour, cornstarch, salt, and baking soda. With the mixer on low speed, slowly add the flour mixture to the butter mixture and stir just until smooth. Finish mixing by hand to be sure the batter is well mixed. Pour evenly into the pan, smooth the top with a spatula, and bake in the center of the oven for 25 to 30 minutes, or until a toothpick comes out clean. Cool in the pan to room temperature. For the frosting, place the chocolate chips and heavy cream in a bowl set over a pot of simmering water, stirring occasionally, until the chips are completely melted. Off the heat, add the corn syrup and vanilla and allow the chocolate mixture to cool to room temperature. In the bowl of an electric mixer fitted with the whisk attachment, whisk the chocolate mixture and softened butter on medium speed for a few minutes, until it's thickened. Spread the frosting evenly on the cake. Have the children decorate the cake with chocolate candies. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Moscato]" 46374,"Rice Pilaf Amandine 1/8 cup sliced almonds Kosher salt 1/2 pound haricots verts, cut into 1-inch pieces 1 tablespoon unsalted butter 1/2 medium onion, finely chopped 1 1/2 cups converted (parboiled) white rice 2 3/4 cups low-sodium chicken broth 1 bay leaf 1 wide strip lemon zest 1 teaspoon fresh lemon juice Freshly ground pepper Instructions: Preheat the oven to 350 degrees F. Spread the almonds on a baking sheet and bake until golden brown, about 6 minutes. Transfer to a small bowl and let cool. Bring a saucepan of salted water to a boil. Add the haricots verts and cook until crisp-tender, about 3 minutes. Drain and rinse under cold water. Wipe out the saucepan. Melt the butter in the saucepan over medium-high heat. Add the onion, season with salt and cook, stirring occasionally, until soft, about 4 minutes. Add the rice and cook, stirring, until lightly toasted, 1 to 3 minutes. Add the chicken broth, bay leaf and lemon zest and bring to a boil. Reduce the heat to low; cover and simmer until the liquid is absorbed, about 18 minutes. Remove from the heat; add the haricots verts, cover and let stand 5 minutes. Uncover and stir in the lemon juice, half of the almonds, and pepper to taste. Remove the bay leaf. Transfer the rice to a bowl and top with the remaining almonds. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 46375,"Beef with Sauce Bearnaise 1 pound rump steak, about 1-inch thick Olive oil Salt 1 tablespoon minced shallots 2 tablespoons fresh tarragon leaves, chopped, and their stalks, chopped roughly and bruised 1 tablespoon chopped chervil, optional 2 tablespoons wine or tarragon vinegar 2 tablespoons white wine 1 teaspoon peppercorns (preferably white), crushed or bruised 3 egg yolks 1 tablespoon water 16 tablespoons (2 sticks) unsalted butter, soft, cut into 1/2-inch dice Salt Freshly milled white or black pepper 1/4 to 1/2 lemon, juiced Instructions: For the steak, preheat a large saute pan over medium-high heat. Oil the rump steak and then place into the preheated pan. Cook for about 2 minutes on the first side, and then flip and finish cooking the second side, about 2 minutes more. This will yield a steak that is on the rare side; cook 1 to 2 minutes longer, per side, for a more well-done piece. Let rest for 5 to 10 minutes. For the Sauce Bearnaise, put the shallot, tarragon stalks, 1 tablespoon of the chopped tarragon and the chervil, if using, and the vinegar, wine, and peppercorns in a heavy-bottomed saucepan and boil until reduced to about 1 tablespoon. Don't move from the stove; this doesn't take long. Press the reduced liquid through a regular or tea strainer and leave to cool. Put egg yolks and water in the top of a double boiler. Set over the bottom, in which water has come to a simmer. Add the reduced and strained liquid and whisk well. Keep whisking as you add the butter, cube by cube, until it is all absorbed. Taste, season as you wish with the salt and pepper, and add lemon juice as you wish. Stir in the remaining tablespoon of fresh chopped tarragon as you're about to serve with the steak. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 46376,"Daddy's Biscuits Nonstick cooking spray, for the pan 1/4 cup vegetable shortening 2 cups self-rising flour (see Cook's Note), plus more for dusting 3/4 cup buttermilk, well shaken Peach jam, for serving, optional Instructions: Preheat the oven to 450 degrees F. Lightly grease a 9-inch cake pan with nonstick cooking spray. Using a pastry blender or two table knives, cut the shortening into the flour until it resembles coarse meal. Use a fork to stir in the buttermilk until the dough comes together and leaves the sides of the bowl. Continue stirring with the fork until all the flour is worked into the dough, then turn the dough out onto a lightly floured board and knead 3 or 4 times until smooth and manageable. With your hands or a floured rolling pin, flatten the dough to a thickness of 1/2 inch. Cut the dough with a 2 1/2-inch floured biscuit cutter. Place the biscuits in the prepared cake pan 1 inch apart for crisp biscuits or almost touching for softer biscuits. Bake until lightly browned, 10 to 12 minutes. Serve with peach jam if desired. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 46377,"Festive Fruit Gelatin Mold Three 3-ounce boxes pineapple gelatin Two 12-ounce cans seltzer, chilled
One 15-ounce can mandarin oranges in light syrup, drained
3 cups blackberries
1 cup blueberries
1 1/4 cups mixed berries, for serving
Instructions: Prepare the gelatin mix according to the package instructions, using the seltzer in place of the cold water. Allow to cool for 30 minutes. Meanwhile, place a mandarin followed by a blackberry in the grooves of a 2.1-quart fluted bundt pan. Repeat to form a circle. Pour in just enough of the gelatin to cover the fruit (about 1 1/2 cups). Chill until set, about 1 1/2 hours, leaving the remainder of the gelatin mix on the counter. Sprinkle the blueberries in an even layer over the firm gelatin. Cover with the remaining mandarin oranges. Top with the remaining blackberries. Pour the remaining gelatin mixture over the fruit. Chill until firm, at least 8 hours and up to overnight. When ready to serve, place the gelatin mold in a bowl of warm water for 2 minutes to loosen. Invert onto a circular serving platter. Fill the center of the mold with fresh berries to serve. ","[Chardonnay, Moscato, Riesling, Sparkling wine]" 46378,"Root Vegetable Gratin Good olive oil 1 1/2 cups sliced yellow onion (1 large) 2 cups (1/4-inch-sliced) fennel, top and core removed 1 tablespoon minced garlic (3 cloves) 1 pound sweet potatoes, peeled and sliced 1/4 inch thick 1 pound celery root, peeled and sliced 1/4 inch thick 1 pound Yukon Gold potatoes, peeled and sliced 1/4 inch thick 2 1/4 cups heavy cream 1/2 cup chicken stock, preferably homemade 2 cups grated Gruyre cheese (6 ounces with rind) 2 teaspoons minced fresh thyme leaves Kosher salt and freshly ground black pepper 2 1/2 cups coarse fresh bread crumbs, crusts removed Instructions: Preheat the oven to 350 degrees. Butter a 13-by-10-by-2 1/2-inch oval baking dish. Heat 2 tablespoons of olive oil in a large (12-inch) saute pan over medium heat, add the onion and fennel, and cook for 10 minutes, tossing occasionally, until lightly browned and tender. Add the garlic and cook for one minute. Meanwhile, in a large bowl, combine the onion mixture, sweet potatoes, celery root, Yukon Gold potatoes, cream, chicken stock, Gruyere, thyme, 1 tablespoon salt, and 1 1/2 teaspoons pepper. Pour the mixture into the prepared baking dish and press lightly so the vegetables lie flat all the way to the edge. Combine the bread crumbs and 2 tablespoons of olive oil and distribute evenly on top. Bake uncovered for 1 1/2 hours, until the vegetables are very tender when tested with a small knife and the top is browned and bubbly. Allow to set for 15 minutes and serve hot. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 46379,"Grilled Bratwurst with Red Cabbage\u2013Grape Slaw 2 teaspoons grainy mustard, plus more for the buns 3 tablespoons apple cider vinegar 1 tablespoon extra-virgin olive oil, plus more for the grill 2 teaspoons sugar Kosher salt 1 cup thinly sliced red cabbage 1/4 cup red grapes, thinly sliced 1/2 sweet onion, cut into 1/4-inch-thick rounds 4 fully cooked bratwursts (about 3 ounces each) 4 hot dog buns Potato chips or pretzels, for serving Instructions: Preheat a grill to medium high. Whisk the mustard, vinegar, olive oil, sugar and 1/4 teaspoon salt in a medium bowl. Add the red cabbage and grapes; toss to coat. Oil the grill, then add the onion rounds and bratwursts. Cook the onion rounds, flipping halfway through, until softened and charred, 4 to 6 minutes. Remove to a cutting board. Cook the bratwursts, turning, until warmed through and charred all over, 8 to 10 minutes. Remove to a plate. Open the hot dog buns and add them to the grill, open-side down; grill until toasted, about 30 seconds. Flip and grill the outsides. Chop the grilled onion. Divide the hot dog buns among plates and spread with mustard. Fill with the bratwursts, slaw and grilled onion. Serve with potato chips or pretzels. ","[Riesling, Pinot Grigio, Sauvignon Blanc, Chianti]" 46380,"Greek Fried Cheese with Oregano 8 ounces halloumi cheese or firm feta 1 cup all-purpose flour
About 1 cup olive oil
2 tablespoons fresh oregano leaves
Lemon wedges, for serving
Instructions: Cut the cheese into triangles that are a little more than 1/2-inch-thick. Put the flour on a large plate. Pour olive oil about 1/4-inch deep in a medium skillet. Heat the oil over medium-high heat until very hot, but not smoking. Dredge the cheese in the flour on both sides and fry, turning once, until golden brown on both sides and soft in the center, about 2 minutes per side for halloumi or 1 minute per side for a creamier feta. Drain on paper towels. Serve the cheese hot, sprinkled with the oregano leaves and with lemon wedges on the side.
","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 46381,"Creamy Coleslaw With Grapes and Walnuts 3/4 cup walnut pieces 2 tablespoons apple cider vinegar 1 tablespoon dijon mustard 1 tablespoon sugar Kosher salt and freshly ground pepper 2 tablespoons extra-virgin olive oil 2/3 cup sour cream 1 small or 1/2 large head green cabbage, finely shredded 3 tablespoons chopped fresh cilantro 3 tablespoons chopped fresh dill 3 tablespoons chopped fresh tarragon 8 scallions, chopped 2 cups seedless green grapes, chopped Instructions: Preheat the oven to 350 degrees F. Spread the walnuts on a baking sheet and bake until lightly toasted, 5 to 7 minutes. Let cool, then coarsely chop. Make the dressing: Whisk the vinegar, mustard, sugar, 1 1/2 teaspoons salt and 1/2 teaspoon pepper in a large bowl. Gradually whisk in the olive oil until well blended, then whisk in the sour cream. Add the cabbage, cilantro, dill, tarragon, scallions, grapes and toasted walnuts to the bowl; toss to coat with the dressing. Cover and refrigerate 1 to 4 hours before serving. ","[Chardonnay, Riesling, Sauvignon Blanc, Pinot Grigio]" 46382,"Grilled Scallop Skewers on Jicama Salad About 30 large scallops 1/3 cup lime juice 1/2 cup olive oil 1/3 cup mayonnaise 1 1/2 teaspoons salt 1/2 teaspoon freshly ground black pepper 1 large or 2 small jicama, peeled and shredded 1/2 bunch cilantro, leaves picked and chopped coarsely 2 Italian Roma tomatoes, cut crosswise 1/4-inch thick 1 ripe avocado, peeled and diced Instructions: Preheat grill. Place scallops in large bowl Whisk together lime juice and olive oil in small bowl. Drizzle 3 tablespoons lime/oil mixture over scallops and let marinate 5 minutes. Combine rest of lime/oil mixture with mayonnaise. Place jicama in a medium bowl and pour dressing over; season with 1 teaspoon salt and 1/4 teaspoon pepper. Thread 67 scallops on one skewer then take another skewer and insert it into scallop skewer about 1/2-inch away from and parallel to the first one. Repeat with remaining scallops to form 4 skewers. Season skewers with remaining salt and pepper and place on the hot grill. Grill 1 minute on first side then flip over and grill 1 minute on other side, or until just opaque in center. Remove from grill. Mix cilantro into jicama and divide it between four plates. Garnish each plate with tomato slices, diced avocado and one scallop skewer Serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 46383,"Basil Oil 8 ounces basil leaves (about 6 to 8 cups, loosely packed) 1 1/2 cups extra-virgin olive oil Instructions: In a large saucepan of simmering water, blanch the basil leaves for 2 minutes, then drain and squeeze out as much water as possible. In a blender, combine the basil with 1/2 cup of the olive oil and blend for 1 to 2 minutes, scraping down the sides as necessary, until very smooth. Add the remaining oil, blend just to mix and pour into a large jar. Cover tightly and let sit overnight in the refrigerator. Strain the oil through a double-thickness of slightly dampened cheesecloth into a clean glass jar. Cover tightly and use as directed in th recipe or refrigerate for up to 2 days. ","[Vermentino, Sauvignon Blanc, Grner Veltliner]" 46384,"Struffoli 6 eggs 1 cup granulated sugar 1/2 pound butter 4 1/2 cups all-purpose flour 4 vanilla beans 2 tablespoon baking powder 1 gallon vegetable oil 1 pound honey 1 small jar candy sprinkles Instructions: Break the eggs and whisk. Put eggs through a strainer to make sure they are mixed properly. Add sugar to eggs and mix immediately to prevent sugar from burning eggs. Bring butter to room temperature. Flake butter into the flour. Split vanilla beans and scrape out the seeds and add them to the sugar/egg mixture. Put mixture into a mixer and mix (using dough hook) and slowly add the flour. Let dough rest in a cool dry place. Roll out the dough into small quantities. Cut dough into 1/2-inch strips and cut 1/2-inch pieces from the strips. Place the 1/2-inch squares onto a baking pan. Put vegetable oil into a large pot and bring to 350 degrees. Fry small quantities of the dough squares in the oil and when golden brown, place onto a baking pan lined with paper towels to absorb excess oil. When all dough is fried, let cool to room temperature. In a saucepan, heat the honey (not to a boil) and add small quantities of the fried dough to the pan. Stir lightly with a large slotted spoon. Remove from saucepan and place onto a serving plate and sprinkle with candy sprinkles. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 46385,"Marbled Brownies 1/2 cup (1 stick) unsalted butter, plus more for the pan 3 ounces finely chopped semisweet chocolate 3 ounces finely chopped unsweetened chocolate 1 cup all-purpose flour 1/8 teaspoon fine salt 3 large eggs 1 1/2 cups sugar 1 teaspoon pure vanilla extract 8 ounces cream cheese, softened (the microwave for 45 seconds at 50 percent power is a great way to do this) 1/2 cup sugar 1 large egg 1 teaspoon pure vanilla extract Instructions: Position a rack in the middle of the oven and preheat to 350 degrees F. Line a 9 by 13-inch baking pan with parchment paper, so that the edges of the paper come up the sides. Lightly butter the paper. Put both the semisweet and unsweetened chocolates and the butter in a heatproof medium bowl. Fill a medium saucepan with a couple inches of water and bring to a simmer over medium heat. Turn off the heat; set the bowl of chocolate over the water to melt. Whisk until smooth. (Alternatively, melt in a microwave at half power, for 1 minute, stir and then heat for another minute or until melted.) Whisk the flour and salt in a bowl. In a large bowl whisk together the eggs, sugar, and vanilla. Stir the chocolate mixture into the egg mixture until smooth. Add the dry ingredients and mix until just blended. Take care not to over mix the batter. Transfer the batter to the prepared pan. For the marble swirl: Whisk the cream cheese with the sugar, egg, and vanilla until smooth. Drop very large spoonfuls of the cream cheese mixture onto the surface of the brownie batter. Insert a butter knife through the batter to the bottom of the pan. With the flat edge of the knife, make swirling motions through the batters, occasionally lifting the knife through the top, until the dark and light batters are marbled. Bake until a toothpick inserted into the center of the brownies comes out coated with a fudge-y crumb, 30 to 35 minutes. Cool the brownies in the pan on a rack. To take the brownies out of the pan, lift the edges of the paper. Cut the brownies into squares. Serve. ","[Cabernet Sauvignon, Merlot, Pinotage, Tempranillo]" 46386,"Gelatin Bellinis 1 750-ml bottle prosecco 1 cup sugar 2 1/4-ounce packets unflavored gelatin powder 1 peach, cut into wedges Instructions: Combine 1 cup prosecco and the sugar in a small saucepan and bring to a boil, stirring until the sugar dissolves. Meanwhile, pour the remaining prosecco into a medium bowl. Sprinkle the gelatin on top and let stand 1 minute. Pour in the hot prosecco mixture and whisk until the gelatin dissolves. Skim off most of the foam. Divide the mixture among 6 champagne glasses and refrigerate until slightly set, about 1 hour. Push a peach slice into each one, then return the glasses to the refrigerator until the gelatin is fully set, about 3 more hours. ","[Prosecco, Moscato, Cava, Sparkling Shiraz]" 46387,"Jerk Chicken 1/2 cup olive oil 1/4 cup lime juice (from about 2 limes)
1/4 cup soy sauce
2 tablespoons ground allspice
2 tablespoons dark brown sugar
2 tablespoons fresh thyme leaves
1 tablespoon kosher salt
1 tablespoon freshly ground black pepper
1 1/2 teaspoons ground cinnamon
1 1/2 teaspoons ground nutmeg
5 cloves garlic, crushed
2 bunches scallions (6 to 8 per bunch), roughly chopped 2 jalapenos, chopped
One 3-inch piece ginger, peeled and chopped
3 chickens, quartered
Serving suggestions: green leaf lettuce, halved cherry tomatoes, thinly sliced red onions, shredded carrots and sliced celery
Instructions: Put the olive oil, lime juice, soy sauce, allspice, sugar, thyme, salt, black pepper, cinnamon, nutmeg, garlic, scallions, jalapenos and ginger in a food processor and blend until smooth. Put the chicken into resealable bags and evenly distribute the marinade among the bags. Seal tightly, thoroughly coat the chicken in the marinade and marinate, refrigerated, for at least 30 minutes but preferably overnight. Prepare a grill for medium-high heat. Grill the chicken skin-side down on direct heat, turning once halfway through, until both sides are browned, 10 to 15 minutes. Transfer the chicken pieces to indirect heat and grill until a meat thermometer registers 165 degrees F and the juices run clear, 15 to 20 minutes more. Serve the jerk chicken with a salad of green leaf lettuce, halved cherry tomatoes, thinly sliced red onions, shredded carrots and sliced celery. ","[Riesling, Pinot Grigio, Sauvignon Blanc, Vermentino]" 46388,"Cucumber-Dill Yogurt Dip 2 cups plain whole milk yogurt 1/4 English hothouse cucumber, small dice (about 3/4 cup) 2 tablespoons minced fresh dill 1 teaspoon ground coriander 3/4 teaspoon red pepper flakes 1/2 teaspoon white wine vinegar 1 teaspoon kosher salt Freshly ground black pepper Serving Suggestion: Assortment of vegetables such as green beans, celery, cucumber, mushrooms, roasted beets, or boiled potatoes Instructions: In a medium bowl, mix together yogurt, cucumber, dill, coriander, red pepper flakes, vinegar, and salt until evenly combined. Season well with freshly ground black pepper, taste, and adjust seasoning, as needed. Serve with an assortment of vegetables for dipping. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 46389,"Refrigerator Day Beef Pot Pie 4 slices bacon, chopped 1 onion, thinly sliced 1 clove garlic, minced 1/2 pound mushrooms, trimmed and thinly sliced 2 cups leftover pot roast, cut into bitesized cubes or strips 1 cup thawed \petite\ peas 3 tablespoons butter 3 tablespoons flour 2 1/2 cup chicken broth or beef broth 1/4 cup chopped dill weed 1 Kosher dill pickle, chopped Salt and pepper Refrigerated pastry crust for top of 9inch pie Instructions: In a skillet heat bacon and cook until bits have rendered. Strain and reserve the bits for later. In remaining fat in skillet (add some oil if not enough) add onions and saute for 5 minutes or until tender. Add garlic and mushrooms and continue to saute a couple of minutes or until cooked through. Remove the skillet from the heat and strain out any excess fat and liquid by pouring contents through a sieve; add bacon bits to onions and mushrooms in a mixing bowl. Stir in leftover pot roast and peas and set aside. In a small saucepan, heat 3 tablespoons of butter and add the flour. Cook for a minutes to make a roux. Add broth and whisk vigorously . Bring to a simmer and cook for a few minutes or until thickened. Add dill weed and pickle and adjust the seasoning. Preheat oven to 475 degrees. Pour sauce over the beef, peas, etc. and season to taste with salt and pepper. Pour the mixture in a quartsize, 2 inch deep round baking dish. Roll out pastry and set over the pie. Tuck excess dough under the rim and crimp the edges decoratively if you wish. Cut a couple of slits in the crust to allow steam to escape. Set pie on a baking sheet and set in middle of oven. Bake at high heat for 15 minutes. Lower heat to 375 degrees and bake for 15 minutes more or until crust is golden and the filling is hot. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 46390,"Sugar Cured Smithfield Lean Pork Chop Over Hickory with Red's Apple Baked Beans and Grilled Pineapple Slaw 4 pork loin chops, 2 inches thick 2 tablespoons brown sugar 2 tablespoons coarse salt 1 teaspoon black pepper 6 ounces slab bacon, rind removed and cut into 1/2-inch dice 1 cup onion, 1/2-inch diced 2 teaspoons garlic, minced 1/4 cup ketchup 2 tablespoons molasses 2 tablespoons French's mustard 1 tablespoon brown sugar 1 jalapeno, minced 2 Granny Smith apples, cored and 1-inch chopped 1 can Buschs baked beans, drained and rinsed Salt and pepper 1 golden ripe pineapple, peeled and sliced lengthwise into 3 equal parts 2 cups red cabbage, thinly sliced 1 carrot, peeled and coarsely grated 1 teaspoon cider vinegar 1 teaspoon sour cream Salt, to taste Instructions: Mix the brown sugar, salt and pepper together and rub vigorously into the pork. Refrigerate 4 to 6 hours. Place chops over medium hot coals for 5 minutes and turn 1/4 turn. Cook for 5 minutes and then flip the chop over. Cook for 5 minutes; turn 1/4 turn; cook another 5 minutes. Allow the chop to rest for 5 minutes on the cool side of the grill. Red's Apple Baked Beans: In a cast iron pot with a lid, cook the bacon over medium heat, stirring until browned. Add onion and garlic and cook until browned. Add ketchup, molasses, mustard, sugar, and jalapeno and bring to a boil. Add apples and baked beans and stir to combine thoroughly. Cook on stove top or side grill about 1 hour covered over medium low heat. Grilled Pineapple Slaw: Place pineapple slices over medium hot grill and brown for 3 to 5 minutes. Turn over and brown second side. Slice the pineapple on bias very thinly and toss in a bowl with cabbage and carrot. Mix the vinegar, sour cream and salt to make a dressing and mix in with the pineapple, carrots and cabbage. Place the pineapple slaw on a plate and spread it around to cover the entire plate. Place the baked beans in the center of the slaw, and place the pork on top. ","[Chardonnay, Pinot Noir, Merlot, Zinfandel]

" 46391,"Flavored House Made Potato Chips 2 bags favorite plain potato chips Roasted Garlic Spice, recipe follows 8 cloves garlic, sliced very thin 2 teaspoons gray salt 4 black peppercorns 1/2 teaspoon mustard powder Pinch chili powder Instructions: Preheat oven to 350 degrees F. Spill 2 bags of chips onto a cookie sheet and put in oven to heat them up. When oil is visible on the chips, take them out of the oven, and sprinkle with the garlic spice. Let them cool and serve. Preheat the oven to 350 degrees F. Place the thinly sliced garlic between some parchment paper on a baking sheet. Bake until the garlic is dry, about 15 minutes. Remove from the oven and cool. In a grinder add the dried garlic, salt, black peppercorns, mustard powder, and chili powder. Grind them all up. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 46392,"Plum and Sage Mojitos 4 teaspoons granulated sugar, plus more if needed 4 fresh sage leaves
2 black plums, cut into quarters
2 limes, halved 8 ounces light rum
2 cups club soda
Instructions: For each drink, muddle 1 teaspoon sugar, 1 sage leaf and 2 plum quarters in a 2-cup mason jar or glass until well pulverized. Add the juice of 1/2 lime, then toss in the juiced lime half. Add 2 ounces rum and some ice, then top with club soda. Add a straw and stir before serving. ","[Rioja, Tempranillo, Garnacha]" 46393,"Wellzones with Cheesy Side Sauce 3 tablespoons olive oil 8 ounces cremini or baby portobello mushrooms, sliced 1 garlic clove, chopped 1/2 teaspoon paprika Salt and freshly ground black pepper 1 tablespoon Dijon mustard 1 egg 2 tablespoons water 1 (1-pound) box frozen puff pastry, thawed Flour, for dusting 1/2 pound filet mignon, cut into 1/2-inch cubes Salt and freshly ground black pepper 2 tablespoons butter 2 tablespoons all-purpose flour 1/2 cup milk 1/2 cup dark beer 2 teaspoons Worcestershire sauce 1 teaspoon paprika 1/4 teaspoon white pepper 1 cup shredded white Cheddar Instructions: Mushroom Filling: To a large saute pan over medium heat, add the oil, mushrooms, garlic and paprika. Season with salt and pepper, to taste, and saute the mushrooms until brown and tender, about 3 to 4 minutes. Remove the mushrooms to a food processor and add the mustard. Pulse until coarsely ground. Transfer the mixture to a bowl and let cool. In a small bowl whisk the egg together with 2 tablespoons of water, to make an egg wash, and set aside. Roll out the puff pastry on a lightly floured flat surface. Lightly dust the top of the pastry with flour and roll out, using a rolling pin, until it is 1/4-inch thick. Cut out 6 large rounds about 5 inches in diameter. You can use the lid of a small pot to cut out the rounds. Put a heaping tablespoon of the mushroom filling in the center of 1 of the puff pastry rounds. Add a heaping tablespoon of the cubed tenderloin on top of the mushroom mixture. Season with a salt and pepper, to taste. Brush the edge of the lower half of the puff pastry round with egg wash. Fold the upper half of the puff pastry round over the filling to make a half moon. Press the edges together and crimp with the tines of a fork to seal. Put on a sheet tray lined with parchment paper. Repeat with remaining rounds and filling. Put the Wellzones in the refrigerator until the dough is cold and firm, about 30 minutes Preheat the oven to 400 degrees F. Brush the tops of the Wellzones with the egg wash and bake until golden brown, about 20 minutes. Remove from the oven to a serving platter and serve hot with the cheese sauce. While the Wellzones are baking, melt the butter in a saucepan over medium heat. Stir in the flour and cook for 2 minutes. Whisk in the milk, beer, Worcestershire sauce, paprika, and white pepper and bring to a simmer. Stir in the cheese and cook until completely melted and combined. Remove from heat and serve with the Wellzones. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 46394,"Cafe de Olla 8 cups water 2 small cinnamon sticks 3 whole cloves 4 ounces dark brown sugar, or Piloncillo 1 square semisweet chocolate or Mexican chocolate 4 ounces ground coffee Instructions: Bring the water to a boil, the add the cinnamon, cloves, sugar, and chocolate. When the liquid comes to a boil again, skim off any foam. Reduce the heat to low and make sure the liquid does not boil. Add the coffee, and let it steep for 5 minutes.
Serve the coffee in an earthenware pot with a ladle. ","[Mexican Chardonnay, Malbec, Tempranillo]" 46395,"Orange Brandy Hot Chocolate 8 ounces hot chocolate 2 ounces orange brandy, such as Grand Marnier 2 dashes orange bitters, optional Sweetened whipped cream, for topping 1 orange, for zesting Instructions: Into a cup of steaming hot chocolate, stir in the orange brandy and orange bitters if using. Top with a dollop of whipped cream, then eat a few spoonfuls of whipped cream if no one is looking. Zest some orange over the whipped cream for aroma and prettiness and to impress your dinner guests with very little effort. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Syrah]" 46396,"Ricotta and Cinnamon Meatballs 1 large or 2 small shallots, minced 2 cloves garlic, minced
1 large egg
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1 pound ground beef chuck (80 percent lean)
1/4 cup orzo pasta
1/2 cup whole-milk ricotta cheese
1/4 cup fresh basil leaves, chopped
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
One 23.5-ounce jar store-bought marinara sauce Instructions: In a medium bowl, whisk together the shallots, garlic, egg, cinnamon and nutmeg. With a wooden spoon, stir in the ground beef, orzo, ricotta and basil. Add the salt, pepper and 1/4 cup water and mix well. Bring the marinara to a simmer in a shallow 12-inch skillet. Form the meat mixture into balls (about 1 heaping tablespoon each). Drop the meatballs into the simmering sauce, cover the skillet and simmer for 15 minutes. Serve on small toothpicks or skewers. ","[Barolo, Barbaresco, Dolcetto, Chianti]" 46397,"Tropical Asian Curry Paste 1/4 cup peeled, chopped fresh tumeric (can substitute with 2 tablespoons ground tumeric) 1/4 cup peeled, chopped galangal 1 cup cilantro stems 1/2 cup peeled, chopped garlic 3 stalks lemon grass, chopped, white part only 1/2 cup fish sauce (3 Crab brand) 1/2 cup fresh lime juice 1 cup peeled shallots 1/2 cup toasted Thai bird chiles 5 tablespoons, coarse ground coriander seed 2 tablespoons toasted, coarse ground cumin seed 2 tablespoons toasted, coarse ground black peppercorn 2 tablespoons kosher salt 2 cups peanut oil (could substitute with canola oil, but the taste is far superior with Lion & Globe peanut oil) Instructions: Using a food processor and a sharp metal blade, puree the tumeric, galangal, cilantro, garlic lemon grass and lime juice. Make sure a smooth puree is achieved. Add shallots, chiles, spices and salt. While pureeing, drizzle in the oil. Check for seasoning. Can store in refrigerator and will hold at least 2 weeks. ","[Sauvignon Blanc, Gewrztraminer, Pinot Grigio, Chenin Blanc]" 46398,"Monster Mouth Cupcakes 2 rolls red fruit leather tape 1 1/4 cups vanilla frosting 12 chocolate cupcakes, unfrosted 6 marshmallows 36 mini marshmallows 1 16-ounce container dark chocolate frosting Instructions: Cut the red fruit leather rolls into twenty-four 2 1/2-inch lengths. Slightly overlap 2 pieces lengthwise, pressing to adhere; repeat with the remaining pieces. Spread a thin coat of vanilla frosting on each cupcake. Place a red fruit leather rectangle on top of each cupcake, trimming any overhang with kitchen shears. Cut big fangs from a marshmallow with shears, then halve mini marshmallows on the diagonal to make mini fangs. Dab some vanilla frosting on the sticky cut sides and arrange on the fruit leather for the fangs. Fill a piping bag fitted with a small star tip (#17) with dark chocolate frosting. Pipe frosting around the mouth as the fur. ","[Merlot, Cabernet Sauvignon, Malbec, Zinfandel]" 46399,"Wisconsin Cheddar, Onion And Bacon Tart 3 cups all-purpose flour 1 egg 1 egg yolk 1/8 teaspoon kosher salt 1 cup (1/2 pound) chilled butter, cut into small cubes 1 tablespoon cold water 4 pounds Vidalia onions, cut into thin strips 4 tablespoons butter 4 eggs 2 egg yolks 1/2 cup heavy cream or half-and-half 3 cups (12 ounces) Sargento? Limited Edition Shredded Wisconsin Extra Sharp Cheddar Cheese 16 slices bacon, diced, fried until crisp 1/3 cup fresh chives, chopped Salt and pepper Instructions: Prepare dough by pulsing flour, 1 egg, 1 egg yolk and salt in a food processor. Add butter, piece by piece, pulsing until all is incorporated. Add water and pulse only until dough forms a ball. Remove; cover with plastic wrap and refrigerate at least 2 hours. Remove dough from refrigerator 30 minutes before assembling tarts. Meanwhile, prepare filling by cooking onions in butter in 2 large skillets until tender and translucent. Cool in a medium bowl. Beat 4 eggs, 2 egg yolks and cream together. Stir into onions; add cheese, bacon, chives and salt and pepper to taste. Preheat oven to 350 degrees F. Divide dough in half. Roll each portion to fit in 10-inch tart pan with removable rim. Trim dough to fit rim height and prick bottom of dough with fork. Bake crust 7 minutes or just until it begins to turn golden brown. Remove from oven, add filling and bake 15 to 20 minutes more until egg mixture is set. Let cool 5 minutes before removing rim from tart pans. Cut into wedges. Note: The chef serves this tart with salad of baby spinach, red and yellow teardrop tomatoes, sliced Hass avocado, toasted pecans and apple cider vinaigrette. Recipe by Chefs Frank Randazzo and Andrea Curto-Randazzo ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 46400,"Crispy Lemon Garlic Kale Chips 1 bunch curly kale, stemmed and leaves torn into 2-inch pieces 2 teaspoons lemon zest
1/2 teaspoon granulated garlic powder 1 tablespoon olive oil
Kosher salt and freshly ground black pepper
3/4 cup sour cream 1/4 cup buttermilk
1 tablespoon lemon juice
1/4 teaspoon ground cumin
1/4 teaspoon paprika
Kosher salt and freshly ground black pepper
Instructions: For the chips: Preheat the oven to 350 degrees F and place a rack in the center of the oven. Place the kale on a sheet pan in an even layer. Sprinkle the lemon zest and granulated garlic over the kale. Drizzle the oil over the top and sprinkle salt and pepper to taste. Bake until crisp, about 20 minutes. For the dipping sauce: In a medium bowl, whisk the sour cream, buttermilk, lemon juice, cumin, paprika and some salt and pepper until combined. Serve with the kale chips. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 46401,"Waffled Chicken with Spicy Syrup 1 1/2 teaspoons packed light brown sugar 1 1/2 teaspoons paprika 1/2 teaspoon ground coriander 1/2 teaspoon mustard powder 1/4 teaspoon onion powder 1/4 teaspoon garlic powder 1/4 teaspoon cayenne pepper Kosher salt and freshly ground black pepper 4 skinless, boneless chicken breasts (about 8 ounces each) 2 tablespoons vegetable oil, plus more for the waffle iron 1/4 cup pure maple syrup 5 teaspoons apple cider vinegar Instructions: Preheat a waffle iron to high. Combine the brown sugar, paprika, coriander, mustard powder, onion powder, garlic powder, cayenne, 1 1/2 teaspoons salt and 1/4 teaspoon black pepper in a small bowl. Reserve 1/2 teaspoon of the spice mixture for the syrup. Halve each chicken breast crosswise. Lightly pound the thicker pieces between 2 pieces of plastic wrap with the flat side of a meat mallet or heavy skillet so that they are the same thickness as the other pieces. Toss the chicken with the vegetable oil, then rub all over with the spice mixture. Generously brush the waffle iron with vegetable oil. Put a larger chicken piece in the center of each back quadrant of the waffle iron and a smaller piece in each of the front quadrants. Press the lid down to flatten the chicken and cook, pressing on the lid periodically, until the chicken is just cooked through, 3 to 5 minutes. Transfer to a platter and repeat with the remaining chicken. Meanwhile, combine the maple syrup, vinegar and the reserved 1/2 teaspoon spice mixture in a small saucepan over high heat. Cook until bubbling and thick, about 5 minutes. Drizzle over the chicken. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 46402,"Roasted Chicken with Salad and Dijon Vinaigrette 1/4 cup Dijon mustard 2 tablespoons extra-virgin olive oil 1 tablespoon minced fresh rosemary 1 tablespoon fresh thyme leaves Zest of 1 lemon 4 bone-in, skin-on chicken breasts (about 2 pounds) Kosher salt and freshly ground black pepper 2 tablespoons red wine vinegar 2 tablespoons finely minced shallots 1 tablespoon Dijon mustard 2 teaspoons minced fresh tarragon 2 tablespoons extra-virgin olive oil 2 heads Bibb lettuce, interior lighter leaves only (about 6 cups; reserve the outer leaves for another use) Kosher salt and freshly ground black pepper Crusty bread, for serving Instructions: For the chicken: Combine the Dijon mustard, olive oil, rosemary, thyme and lemon zest in a large bowl. Add the chicken and coat well with the mustard paste. Sprinkle the chicken from high above with salt and pepper (to ensure even distribution). Refrigerate for 30 minutes and up to 4 hours. Preheat the oven to 425 degrees F.
Put the chicken skin-side up in a large ovenproof skillet and add 1 cup of water. Roast until the skin is golden and the internal temperature reaches 165 degrees F, about 35 minutes. Let the chicken rest while you prepare the salad.
For the vinaigrette: Pour 1/4 cup of the juices from the skillet into a large bowl along with the vinegar, shallots, Dijon mustard and tarragon. Slowly whisk in the olive oil. Add the lettuce, toss to coat and season with salt and pepper. Divide the salad among 4 plates, top each with a piece of chicken and serve with bread for soaking up the flavorful juices.
","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 46403,"Ice Cream Tacos 2 quarts dulce de leche or caramel ice cream 6 crunchy taco shells
8 ounces dark chocolate, chopped
1/2 to 3/4 cup heavy cream
3/4 cup salted roasted pepitas, chopped
Instructions: Scoop the ice cream 3 scoops at a time into a large piping bag and use your hands to warm the ice cream slightly. Fill a taco shell with ice cream almost to the top, then squeeze the shell a bit to compress the ice cream and push it even with the rim of the shell. Put the filled shell back in the freezer, then continue with the remaining taco shells and ice cream, refilling the piping bag as needed. Freeze until the ice cream is solid again, about 30 minutes. Melt the chocolate and 1/2 cup of the cream in a double boiler. Stir until smooth and shiny. If it is too thick (depending on the chocolate brand), add a bit more cream--the chocolate mixture should cling to the taco when dipped, but not run right off. Dip the top of each taco in the chocolate. Fill in any empty spots by spooning on additional chocolate and spreading it. Let any excess drip off, then roll each in the chopped pepitas while the chocolate is still setting. Freeze again to set the chocolate, about 30 minutes.
","[Chardonnay, Riesling, Moscato, Sparkling wine]" 46404,"Sunny's BK Jagerschnitzel with Sunny's Lemon-Thyme Spaetzle 4 shoulder veal chops (about 3 pounds) Kosher salt and freshly ground black pepper Kosher salt and freshly ground black pepper
1 cup all-purpose flour 3 eggs, whisked
2 cups plain breadcrumbs 2 teaspoons garlic powder 2 teaspoons onion powder 2 teaspoons dried oregano 2 teaspoons dried sage 1 teaspoon cardamom 1 teaspoon Hungarian paprika 1 teaspoon kosher salt 1 teaspoon freshly ground black pepper 1/2 teaspoon chili powder Zest of 1 lemon Vegetable or canola oil, for frying 2 carrots, shredded 3 celery stalks, diced 2 cups chopped onion 3 to 4 sprigs fresh thyme, leaves stripped and gently chopped
1 small bay leaf Kosher salt and freshly ground black pepper Kosher salt and freshly ground black pepper
1 1/2 cups red wine, merlot or cabernet 2 1/2 cups beef broth 3 tablespoons unsalted butter 8 ounces baby bella or button mushrooms, sliced 8 ounces wild mushroom mix, chopped 2 tablespoons all-purpose flour Sunny's Lemon-Thyme Spaetzle, for serving, recipe follows 1/2 teaspoon ground mustard 3 eggs 1 cup milk 1/4 teaspoon cayenne pepper 18 to 20 sprigs fresh thyme, leaves stripped and finely chopped (about 2 tablespoons) 1 1/2 teaspoons kosher salt 1/2 teaspoon freshly ground black pepper
Pinch ground nutmeg Zest of 1 lemon
2 cups all-purpose flour, plus more for texture 2 strips bacon, chopped 2 tablespoons unsalted butter 1 tablespoon lemon juice Kosher salt and freshly ground black pepper Instructions: For the chops: Use a rolling pin to flatten the chops to a little less than 1/2-inch thin. Sprinkle the chops with salt and pepper. Set up the dredging station: Get 3 large bowls or plates in a row, with the last one closest to your stove. Place a plate next to the last bowl. In the first bowl, add the flour. In the middle bowl, add the eggs with a splash of water. In the last bowl, add the breadcrumbs, garlic powder, onion powder, dried oregano, dried sage, cardamom, Hungarian paprika, salt, black pepper, chili powder and lemon zest. Stir with a fork. Dredge the chops: First, take each seasoned chop and dredge in the flour, shaking off any excess flour. Dip each in the egg, and then press each into the breading mixture, making sure to completely cover both sides. Remove each to the resting plate. Fry the chops: In a large pan over medium-high heat, add enough oil to coat the bottom of the pan. Cook the chops until golden brown, 5 to 6 minutes per side. Remove from the pan and set aside. To keep warm, cover gently with aluminum foil and do not seal (or place in a warm oven anywhere from 100 to 150 degrees F, uncovered). For the gravy base: In the same pan on medium heat, add more oil if needed. Add the carrots, celery, half the onions, thyme, bay leaf, a pinch of salt and a grind or two of black pepper. Cook while stirring until everything is tender and fragrant, about 10 minutes. Raise the heat and add the wine, using a wooden spoon to scrape up the brown bits that cling to the bottom of the pan. When the wine has reduced by about half, add the beef broth. Bring to a simmer and reduce the sauce by half, about 10 minutes. Pour the sauce through a sieve into a bowl, pressing down to get the most liquid out of the solids. Set aside. Finish the mushroom gravy: Wipe the pan clean with a paper towel. Over medium heat, add the butter and melt, but don't brown it. If the heat is too high, lower it. Then add the remaining chopped onions, the mushrooms, a pinch of salt and a grind or two of pepper. Cook while stirring until tender, about 5 minutes. Sprinkle over the flour and stir while cooking a few more minutes until the veggies soak up the flour. Add the reserved sauce base back to the pan and bring to a simmer. Cook while stirring until thickened, about 10 minutes. Serve poured over the cooked chops. Serve with Sunny's Lemon-Thyme Spaetzle. For the batter: In a bowl, whisk the eggs, milk, thyme, salt, black pepper, ground mustard, cayenne pepper, nutmeg and lemon zest. Gradually whisk in the flour to make a thick, tight batter. Add more flour by the spoonful until the proper texture is met (this should feel like it won't drip through a colander whole, but can be pressed through and remain stringy, not doughy). Boil the spaetzle: Fill a double boiler halfway with water and add a pinch of salt. Bring to a boil and place a colander over the pot. Add a heaping cup of spaetzle batter at a time to the colander and, with a rubber spatula, press the batter through the holes into the boiling water. Be sure to scrape the bottom of the colander between pressings and stir the spaetzle into the water so the next group of batter doesn't stick to the one before it. The spaetzle is cooked when it floats to the top. Remove with a fine mesh sieve and strain to remove as much water as possible (shake it!). Pan fry the spaetzle: In a large pan on medium-high heat, add the bacon and cook until crisp. Remove with a slotted spoon to a paper-towel-lined plate. Add the butter to the remaining bacon fat in the pan and allow it to melt. Then add the boiled spaetzle to the pan to saute. Water and oil can produce splattering, be careful! Allow the spaetzle to build a golden crust, and then toss and cook until it's mostly golden all over, but still tender, 2 to 4 minutes. Add the bacon back to the pan and toss. Sprinkle with lemon juice, taste and season with salt and pepper if needed. Serve warm. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 46405,"Spicy Chipotle, Portobello, and Hominy Chowder 1 1/2 pounds large portobellos, stems and black gills removed 3/4 cup kosher salt 3/4 cup sugar 1 1/2 quarts water 2 tablespoons olive oil 1 pound slice yellow onion 2 stemmed and seeded chopped chipotles 1 tablespoon finely slivered garlic 2 cups husked and quartered fresh tomatillos 1/2 teaspoon whole fennel 1/2 teaspoon cumin 1/2 teaspoon coriander seeds 2 teaspoons dried oregano 1/4 teaspoon ground cinnamon 2 cups diced and seeded tomatoes 7 cups vegetable stock 1 1/2 cups cooked white hominy Salt and pepper Instructions: Rinse the mushrooms and set aside. In a saucepan, add the salt and sugar to the water, and simmer over moderate heat until salt and sugar are dissolved. Remove from heat, cool to room temperature, and add mushrooms to brine. Allow to marinate for at least 2 hours. Remove mushrooms from brine and gently press between towels to remove excess moisture. On a bbq or stovetop smoker over moderately low heat, gently smoke mushrooms until just cooked through. Set aside to add to finished chowder. To make chowder, heat the olive oil in a deep soup pot. Add the onions, chipotles, and garlic. Saute until soft, but not brown, about 5 minutes. Add the tomatillos, fennel, cumin, coriander, oregano, cinnamon, tomatoes, and stock. Simmer gently for 15 minutes. Add the hominy to pot, and simmer to heat through. Correct the seasoning with salt and pepper. To serve, slice the smoked portobellos at an angle, and place in warm soup bowls. Ladle the chowder on top and serve immediately. ","[Malbec, Tempranillo, Garnacha, Zinfandel]

" 46406,"Cobb Salad with Blue Cheese Dressing 1 cup mayonnaise 1/2 cup buttermilk
1/2 cup sour cream
3 dashes Worcestershire sauce
4 ounces blue cheese crumbles
2 tablespoons chopped chives
1 dash salt, plus more if needed
1/2 teaspoon freshly ground black pepper, plus more if needed
Olive oil, for drizzling Salt and freshly ground black pepper Salt and freshly ground black pepper
2 boneless, skinless chicken breasts, sliced in half down the middle (you should be left with 4 very thin breast-shaped pieces)
2 heads Bibb lettuce, cored and leaves separated 2 heads romaine lettuce, chopped
1 head iceberg lettuce, cut into chunks
1 pound crispy-fried thin bacon 8 ounces red grape tomatoes, halved
6 hard-boiled eggs, peeled and sliced
2 avocados, diced
1/3 cup blue cheese crumbles 3 scallions, chopped
Freshly ground black pepper Instructions: For the blue cheese dressing: In a bowl, whisk together the mayonnaise, buttermilk, sour cream and Worcestershire until smooth. Stir in the blue cheese crumbles, chives, salt and pepper. Taste and add more seasoning if needed. Cover and refrigerate for at least 2 hours before serving; the flavors deepen as it chills! For the chicken: Heat a grill pan or heavy skillet over medium-high heat. Drizzle on a small amount of olive oil. Salt and pepper the chicken, then grill until totally done, 2 to 3 minutes per side. Remove from the pan and set aside to cool. For the salad: Arrange the Bibb, romaine and iceberg lettuce in a large bowl or on a large platter in 3 separate sections. Arrange the bacon, tomatoes, eggs and avocados in different piles. Pile the blue cheese crumbles in the center, scatter over the scallions and sprinkle the whole salad with a little black pepper. Drizzle the blue cheese dressing all over the salad and serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Gavi]" 46407,"Strawberry Sauce 1 pint strawberries, hulled and sliced 1/4 cup sugar
1/2 teaspoon tangerine zest
Pinch of kosher salt
Instructions: In a medium bowl, mix together the strawberries, sugar, zest and salt to coat well. Cover and allow to rest for 1 hour. Add the mixture to a blender and puree until smooth. ","[Sparkling Ros, Moscato, Vinho Verde]" 46408,"Eddie Jackson's Kicked-Up Guac One 16-ounce can diced tomatoes with chiles or spicy peppers, drained 1 heaping tablespoon sour cream
2 large avocados, diced Juice of 1/2 lime
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper Instructions: Combine the tomatoes, sour cream, avocado and lime juice in a bowl (or a food processor for a smooth guacamole) and mix until just combined. Season with salt and pepper to taste ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 46409,"Peppercorn Sauce 4 steaks 1-1 1/2 inches 1/3 cup minced shallot 1 clove garlic minced 1/4 cup cognac 2 cups brown stock or canned beef broth 1 tablespoon black peppercorn, coarsely crushed 1/3 cup heavy cream 4 teaspoons cornstarch 2-3 teaspoons Dijon mustard Instructions: Cook steaks and keep them in one layer in skillet. Remove steaks from skillet and skim all but 1 tablespoon of the fat from the pan juices in the skillet. To skillet add, shallots and minced garlic and cook them for 1 to 2 minutes until softened. Deglaze with Cognac, scraping up bits which cling to skillet. Add stock or canned beef broth and peppercorns. In a small bowl combine cup heavy cream and cornstarch. Whisk cornstarch mixture into sauce and simmer until lightly thickened. Whisk in mustard and pour juices from plate into pan.; Pan juices from steak . ","[Burgundy, Pinot Noir, Chardonnay, Sauvignon Blanc]" 46410,"Baked Alaska Ice Cream Cones 12 old-fashioned cake cones 1/4 cup mini semisweet chocolate chips
1 half-gallon chocolate ice cream, slightly softened
1/4 cup diced strawberries
1 half-gallon strawberry ice cream, slightly softened
4 large egg whites 1 1/2 cups sugar
Pinch kosher salt
Instructions: For the ice cream cones: Fill the bottom of each cone with 1 teaspoon chocolate chips. Fill the cones to the top with chocolate ice cream, gently pressing to pack. Scatter 1 teaspoon diced strawberries over each and press lightly to adhere. Top each with a scoop of strawberry ice cream. Stand the cones in a 9-by-13-inch glass baking dish filled with raw rice and transfer to the freezer. Allow to freeze solid, at least 1 hour. For the meringue: Meanwhile, place the egg whites and 1/3 cup sugar in the bowl of a stand mixer fitted with a whisk attachment. Beat on medium-high speed until the egg whites form soft peaks. Combine the remaining sugar with 1/3 cup water in a medium saucepan set over medium heat. Attach a candy thermometer to the side of the pan and bring to 235 to 240 degrees F (softball stage), without stirring. Continue to beat the egg whites on medium-high speed and slowly drizzle in the hot syrup, aiming the syrup between the side of the bowl and the beaters. Continue to beat until both the bottom of the bowl and the mixture are cool, 10 to 15 minutes. (The mixture should be thick and glossy and hold firm peaks.) Beat in the salt and set aside. Remove the cones from the freezer. Working quickly, use a small offset spatula to swirl the meringue over each cone, covering the ice cream completely. Return to the rice-filled baking dish. Toast the meringue with a small kitchen torch and serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]

" 46411,"Roasted Duck Breast with Dirty Quinoa, Pine Nuts, and Dried Cherries 4 airline-cut duck breasts with fat Salt 1 duck liver, cleaned Freshly ground black pepper Extra-virgin olive oil Reserved bones from 1 duck, roasted 3 quarts chicken stock 2 ounces (1/4 cup) fat 1 shallot, minced 1 large clove garlic, minced 1 cup quinoa 2 cups dry red wine 1 cup dried cherries 1/2 cup pine nuts, toasted Zest and juice of 2 oranges 1/2 cup freshly picked tarragon leaves 1 duck liver, sauteed and chopped 1 cup watercress Extra-virgin olive oil Sea salt Instructions: For the duck: Let the duck breasts come to room temperature. Season both sides with salt. Score the skin of the duck in with cross-hatch marks. Place the duck breasts, fat-side down into a saute pan over medium-low heat and render out the fat, until golden brown, about 5 minutes. Sear the duck breasts in batches, if needed. Flip the breasts and continue to cook for about another 5 minutes until medium to medium-rare. Remove from the pan and allow to rest. Season 1 liver with salt and pepper, add extra-virgin olive oil to the rendered duck fat in the same pan and saute for about 1 minute on the first side and 30 seconds on the second. Remove from the pan and let rest for a bit. Before serving chop and add to the quinoa. For the quinoa: Add the roasted duck bones to the chicken stock and bring to a boil. Taste the stock and add salt, if needed. Place a medium pot over medium heat and add 2 ounces fat, 1 shallot, and garlic and sweat for about 2 minutes. Add the quinoa and toast, about 1 minute, stirring to ensure the quinoa is coated in fat. Once toasted, add 2 cups seasoned chicken stock. Bring the mixture to a boil then reduce to a simmer for about 10 minutes, until the liquid is almost absorbed. Meanwhile, place a small saucepan over medium heat, add red wine and the dried cherries and allow the cherries to soak up the wine and reconstitute for about 2 to 3 minutes. Add the reconstituted cherries, their liquid, toasted pine nuts, orange zest and orange juice to the quinoa and stir to combine. Add the freshly picked tarragon leaves and the chopped liver and toss to combine. Keep over the heat until all the liquid is absorbed. For plating: Drizzle the watercress with extra-virgin olive oil and toss to combine. For each serving, slice the duck breast on the bias and place next to a mound of quinoa. Drizzle the plate with extra-virgin olive oil. Place some of the dressed watercress on the plate and season with sea salt. ","[Chardonnay, Pinot Noir, Barolo, Tempranillo]

" 46412,"Zucchini Stuffed Tomatoes 4 large plum tomatoes Salt and sugar 1 1/2 pounds zucchini 1 teaspoon salt 3 shallots, sliced 2 tablespoons olive oil 3 tablespoons fresh parsley 1 1/2 teaspoons fresh thyme 1/2 pound grated Gruyere Instructions: Preheat the broiler. Cut the tomatoes in 1/2 crosswise. Scoop out the centers leaving the outer thick flesh intact. Sprinkle the interior shells of the tomatoes with a couple pinches of salt and sugar, and invert them on a paper towel lined plate to drain until ready to stuff. With the grating attachment of a food processor or on the large-holed side of a box grater, grate the zucchini, and place it in a strainer. Toss the zucchini with 1 teaspoon salt and place the strainer over a bowl to catch the juices. Allow to drain for 5 to 10 minutes. In a large heavy skillet, saute the shallots in 2 tablespoons olive oil, until they begin to caramelize. Meanwhile squeeze the zucchini to release as much water as possible. Turn the heat up on the shallots, add the dry zucchini to the pan, and saute the zucchini with the shallots for 5 minutes. Add chopped parsley and thyme, and then toss the zucchini with the cheese, reserving 1/4 cup of the cheese for topping. Stuff the tomatoes with the filling, mounding it slightly, and sprinkle with remaining cheese. Place tomato halves in a flameproof baking dish and broil them until the tops are golden. Serve hot. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 46413,"Yogurt Wet Rub for Chicken 1 cup Greek yogurt 1 teaspoon turmeric
1 teaspoon paprika
1 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon freshly ground black pepper
Zest and juice of 1 lemon
Instructions: Mix the yogurt, turmeric, paprika, salt, garlic powder, onion powder, black pepper and lemon zest and juice in a medium bowl until completely combined. To use, apply the wet rub to chicken and let marinate, refrigerated, at least 30 minutes and up to overnight. Makes enough for 4 to 6 chicken breasts. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 46414,"Classic Gooey Brownies Cooking spray 1 1/2 sticks (12 tablespoons) unsalted butter
4 ounces unsweetened chocolate
3 large eggs, room temperature
1 1/2 cups granulated sugar
1 teaspoon instant espresso powder
1 teaspoon vanilla extract
1 cup all-purpose flour
1 teaspoon kosher salt
1 1/2 cups dark chocolate chips
2 tablespoons buttermilk 1 tablespoon brewed coffee
1/2 cup confectioners' sugar
3 tablespoons unsweetened cocoa powder
Instructions: For the brownies: Preheat the oven to 375 degrees F. Line an 8-by-8-inch square baking pan with parchment paper so that the paper overhangs two sides of the pan. Coat the parchment and sides of the pan with cooking spray. Combine the butter and chocolate in the top of a double boiler and melt over medium heat. Set aside to cool slightly. Whisk the eggs in a large bowl until pale yellow. Add the granulated sugar, espresso powder and vanilla extract to the eggs and whisk until fluffy. Whisk together the flour and salt in a small bowl. Pour the chocolate mixture over the egg mixture and whisk until smooth. Fold in the flour mixture until just combined. Stir in the chocolate chips. Transfer the batter to the prepared pan, spreading it to the edges with an offset spatula or the back of a spoon. Bake until the batter is set and cracked on top, 30 minutes. Remove to a rack and let cool. For the icing: Whisk together the buttermilk, coffee, confectioners' sugar and cocoa powder until smooth. Remove the cooled brownies from the pan by using the parchment overhang to lift them out. Pour the icing over the top and spread with a small offset spatula. Let dry. Cut into squares and serve. ","[Cabernet Sauvignon, Merlot, Malbec, Zinfandel]" 46415,"Vieux Carre Cocktail 3/4 ounce rye whiskey 3/4 ounce cognac
Splash sweet vermouth
Dash Peychaud's bitters
Dash Angostura bitters
1/2 teaspoon Benedictine liqueur
1 jarred cherry with stem, such as Tillen Farms cherries or Merry Maraschino Instructions: Combine the rye, cognac, vermouth, Peychaud's and Angostura bitters and the Benedictine in a mixing glass filled with ice. Stir well. Strain into an old-fashioned glass filled with ice. Garnish with a cherry. ","[Rye Whiskey, Cognac, Vermouth]" 46416,"Kale Salad with Blue Cheese and Walnuts 1/2 cup walnuts 1 medium shallot, thinly sliced 1/3 cup apple cider vinegar 1 1/2 teaspoons Dijon mustard 1 teaspoon honey Kosher salt and freshly ground black pepper 1/3 cup extra-virgin olive oil 10 ounces baby kale (about 16 cups) 1/2 cup crumbled blue cheese, such as Gorgonzola Instructions: Preheat the oven to 350 degrees F. Spread the walnuts out on a baking sheet and bake, tossing once, until toasted and browned, 8 to 10 minutes. Set aside to cool, then roughly chop. Meanwhile, cover the shallot with cold water and let stand 10 minutes; drain well and pat dry. Whisk the vinegar, mustard, honey, 1/2 teaspoon salt and a few grinds of pepper in a large bowl until smooth. Slowly drizzle in the oil, whisking constantly until blended and thickened. Add the kale, drained shallots and walnuts to the bowl with the dressing and toss well. Add the blue cheese, season with a pinch each of salt and pepper and toss gently to combine.
","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 46417,"Pastrami-Brined Roasted Turkey 1 1/2 cups kosher salt 1/2 cup firmly packed dark brown sugar 2 tablespoons coriander seeds, toasted and cooled 2 tablespoons yellow mustard seeds, toasted and cooled 2 tablespoons black peppercorns 8 garlic cloves, crushed, plus 12 to 14 whole cloves (optional) 4 bay leaves 2-inch piece fresh ginger, cut into 1/2-inch rounds One 14 -to -16-pound turkey, butterflied Freshly ground black pepper Fresh flat-leaf parsley sprigs for garnish (optional) Instructions: Combine the salt, sugar, coriander, mustard seeds, peppercorns, garlic, bay leaves and ginger with 4 cups (1 quart) water in a medium saucepan. Bring to a boil and then turn off the heat and let sit 30 minutes. Pour the brine into a plastic container or pot large enough to hold the turkey, add 20 cups (5 quarts) ice water and stir to combine. Submerge the turkey, adding more ice water if needed. Weigh it down with a plate to keep it submerged, and refrigerate at least 8 hours and up to 12 hours. Preheat the oven to 375 degrees F. Position a rack in the middle of the oven. Drain, rinse and pat the turkey dry. Put on a large paper-towel-lined cutting board and let sit out at room temperature until it reaches room temperature, about 1 hour. Pat the skin dry again and sprinkle the turkey inside and out with pepper. Scatter the bottom of a large roasting pan with the whole garlic if using. Lay the turkey over the garlic as flat as possible. If the pan is a bit small, tuck the wings behind the back with the drumsticks resting on the ledge of the pan, and place a large rimmed baking sheet lined with aluminum foil at the bottom of your oven to catch drippings. Roast until a meat thermometer inserted into the thigh registers 155 degrees F, 1 hour 30 minutes to 2 hours. Transfer to a cutting board and let rest 30 minutes before serving. Garnish with the roasted garlic and parsley sprigs if using.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 46418,"Beef Burgoo 3 pounds beef shin meat, cut into 1-inch chunks 1 stewing hen, trussed 8 quarts cold water 4 tablespoons salt 16 to 20 small red bliss potatoes 2 large onions, diced (2 cups) 5 celery ribs, diced 6 carrots, cut 1/4-inch rounds 2 whole leeks, well washed and diced 1 cup plum tomatoes, crushed 2 cup shelled fresh beans (butter beans, cranberry beans, broad beans) 1 cup sliced okra 2 cups fresh corn kernels 3 sweet red peppers, seeded and diced 1 teaspoon cayenne 2 tablespoons paprika 1 tablespoon ancho chili powder Salt and pepper to taste Instructions: Put the beef and hen together in a pot large enough to hold all of the ingredients. Add the water, set over medium heat and bring to a boil. Reduce the heat, and simmer for 2 1/2 hours. Remove the hen from the broth, continue cooking the beef and allow the hen to cool enough to handle. While the hen is cooling add the vegetables to the beef and broth and continue cooking. Add the spices and taste to adjust the salt and pepper. Pull the hen meat from the bones and add the meat to the beef and vegetables. Cook until the vegetables are completely cooked. Serve in bowls immediately.; ","[Cabernet Sauvignon, Malbec, Syrah, Tempranillo]" 46419,"Brownie Sundaes 1 packaged brownie mix, prepared according to directions 2/3 cup M&M's 1/2 gallon vanilla ice cream 1 jar hot fudge sauce 1 can whipped cream Colored sprinkles Instructions: Prepare brownies according to package direction and sprinkle with M&M's before baking. Cool and cut into squares. Serve with ice cream, fudge sauce, whipped cream and sprinkles. ","[Chardonnay, Merlot, Cabernet Sauvignon, Zinfandel]" 46420,"Focaccia \Giana
1 1/2-pound store-bought pizza or focaccia dough 3/4 cup extra-virgin olive oil, divided Gray salt All-purpose flour, for dusting work surface 6 ounce jar sun-dried tomatoes in oil 1/4 cup sherry vinegar 1/2 cup extra-virgin olive oil Salt Pepper 3/4 cup mayonnaise 1/2 pound thinly sliced mortadella 1/2 pound thinly sliced prosciutto 1/2 pound thinly sliced coppa 1/2 pound thinly sliced salami 3/4 pound thinly sliced provolone 6 tomatoes, sliced Gray salt Freshly ground black pepper 3 cups fresh arugula Instructions: Preheat the oven to 400 degrees F. Oil 1 (11 by 17-inch) baking sheet. Pour 1/4 cup olive oil in mixing bowl. Place the dough in the bowl and rub with olive oil. Let dough come to room temperature. The dough will loosen and rise slightly in bowl. On a lightly floured work surface knead the dough lightly until smooth. Roll out the dough into a rectangular shape, about 12 by 10-inches. Brush off any excess flour and transfer to the oiled baking sheet. Brush with olive oil and let rise for about 15 to 20 minutes. Press your fingers into the dough to make evenly spaced indentations, brush with the remaining olive oil and sprinkle with gray salt. Bake for about 15 to 20 minutes, the bread should be browned and crisp on the bottom. Remove from the oven and let cool to a warm room temperature. Meanwhile combine the sun-dried tomatoes, sherry vinegar, and olive oil in a blender. Blend until smooth and taste for salt and pepper. To assemble the sandwich: Slice the sheet of focaccia in half as if you are making 1 giant sandwich. Spread the top of the bread with the mayonnaise and the bottom with the sun-dried tomato dressing. Lay down a layer of each sliced meat and then a layer of provolone, followed by a layer of tomatoes. Season tomatoes with salt and pepper, top with the arugula and place the top half of the focaccia on top. Your 1 giant sandwich can now be sliced into individual sandwiches or bite sized squares. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 46421,"Pimento Cheese Spread with Crusty Bread 2 cups grated sharp Cheddar cheese 1/2 cup grated Asiago cheese 1/2 cup mayonnaise One 4-ounce jar pimentos Country bread slices, toasted Instructions: Put the Cheddar, Asiago and mayonnaise in a bowl. Pulse the pimentos and their juices a few times in a mini food processor until coarsely chopped, and stir them into the cheese mixture. Serve with toasted country bread slices. ","[Chardonnay, Sauvignon Blanc, Riesling]" 46422,"Sauteed Soft-Shelled Crabs with Ginger Carrot Broth and Baby Bok Choy 4 carrots, peeled and chopped 1 knob of ginger, peeled and chopped 1 1/2 quarts of chicken stock 2 cups Wondra flour for dredging 1 tablespoon Old Bay seasoning 1/4 cup cornmeal 2 cups milk 8 soft shell crabs, cleaned 1 lemon, halved 10 bunches baby bok choy, washed 1 tablespoon butter 1/2 teaspoon chopped garlic 1 tablespoon canola oil for sauteeing Instructions: In a sauce pan add carrots, ginger and chicken stock and cook for 45 minutes or until carrots are very soft. Puree mixture in a blender and strain through a fine strainer and reserve. Mix together flour, cornmeal and old bay seasoning and set aside. Dredge soft shells in milk and then in the flour mixture. Heat a saute pan with oil until the pan is smoking and saute the crabs until golden brown on each side. Splash with a squeeze of lemon juice and drain on a paper towel. Saute baby bok choy in a hot pan with the garlic and butter until wilted. Serve the soft shells on a bed of the bok choy and spoon the puree sauce around. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 46423,"Pickle Juice Hummus One 15.5-ounce can garbanzo beans, drained 1/4 cup dill pickle juice, strained, plus 1 dill pickle, diced
2 tablespoons tahini
1 teaspoon ground cumin
1/2 teaspoon kosher salt
2 cloves garlic, minced
1/2 lemon, juiced
Freshly ground black pepper
1/3 cup extra-virgin olive oil, plus additional for drizzling
1 tablespoon minced fresh dill Serving suggestions: pita chips, English cucumbers sliced into rounds
Instructions: Add the garbanzo beans, pickle juice, tahini, cumin, salt, garlic, lemon juice and some black pepper to a food processor. Pulse to combine. With the food processor running, slowly drizzle in the olive oil, emulsifying the hummus to a creamy, whipped consistency. Turn off the food processor, remove the lid and scrape down the sides of the bowl. Add the fresh dill, secure the lid and pulse until combined, 4 to 5 times. Spoon the hummus into a serving bowl. Drizzle with olive oil and garnish with the diced pickle. Serve with pita chips and sliced cucumber alongside. ","[Chardonnay, Sauvignon Blanc, Vermentino, Riesling]" 46424,"Roasted Butternut Squash Soup and Curry Condiments 3 to 4 pounds butternut squash, peeled and seeded 2 yellow onions 2 McIntosh apples, peeled and cored 3 tablespoons good olive oil Kosher salt and freshly ground black pepper 2 to 4 cups chicken stock, preferably homemade 1/2 teaspoon good curry powder Scallions, white and green parts, trimmed and sliced diagonally Flaked sweetened coconut, lightly toasted Roasted salted cashews, toasted and chopped Diced banana Instructions: Preheat the oven to 425 degrees F. Cut the butternut squash, onions, and apples into 1-inch cubes. Place them on a sheet pan and toss them with the olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper. Divide the squash mixture between 2 sheet pans and spread in a single layer. Roast for 35 to 45 minutes, tossing occasionally, until very tender. Meanwhile, heat the chicken stock to a simmer. When the vegetables are done, put them through a food mill fitted with the medium blade. (Alternatively, you can place the roasted vegetables in batches in a food processor fitted with the steel blade. Add some of the chicken stock and coarsely puree.) When all of the vegetables are processed, place them in a large pot and add enough chicken stock to make a thick soup. Add the curry powder, 1 teaspoon salt, and 1/2 teaspoon pepper. Taste for seasonings to be sure there's enough salt and pepper to bring out the curry flavor. Reheat and serve hot with condiments either on the side or on top of each serving. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 46425,"CHILLED MOUSSE OF PIKE WITH A TRUFFLE AND LOBSTER SALAD Vegetable oil for greasing the molds 2 pounds boneless pike 3 egg whites 2 tablespoons Cognac 2 tablespoons chopped chives 1/4cup minced shallots 1 lemon, juiced 1/2 teaspoon freshly grated nutmeg Salt Freshly ground white pepper 2 to 3 cups heavy cream 2 lobster tails, about 6 to 8 ounces each 1/2 cup green peas 12 baby carrots, blanched and halved Drizzle of truffle oil 1/4 cup fresh chervil sprigs Parsley Instructions: Preheat the oven 375 degrees F. Oil 12 (4-ounce) ring molds. In a food processor, fitted with a metal blade, combine the fish, egg whites, Cognac, chives, shallots, lemon juice and nutmeg. Puree until smooth. Add enough cream so the mixture is smooth but slightly thick. Season with salt and pepper. To test the seasoning, bring a small pot of water to a simmer. Add a teaspoon of the mouse to the water and poach for about 2 minutes. Remove and taste. Adjust the seasoning according to taste. Fill each mold with the fish mixture. Place the molds in a baking dish and fill with water, enough to come up 1-inch of the mold. Place in the oven and cook for about 12 to 15 minutes or until firm. Remove from the oven and cool completely. Refrigerate until chilled. Slice the lobster tails, 1//4-inch thick. In a mixing bowl, combine the lobster, peas, and carrots. Toss with a drizzle of truffle oil. Season with salt and pepper. Add the chervil and toss well. To serve, unmold the mousse and place in the center of each plate. Fill the center of each mousse with the lobster salad. Garnish with parsley. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Sparkling wine]

" 46426,"Skillet Apple Pie with Cinnamon Whipped Cream 1/2 cup (1 stick) unsalted butter 1 cup light brown sugar
2 refrigerated rolled pie crusts, such as Pillsbury
One 21-ounce can apple pie filling
2 tablespoons cinnamon sugar
2 cups whipping cream, chilled 1 teaspoon ground cinnamon
4 tablespoons sugar
Instructions: For the skillet apple pie: Preheat the oven to 400 degrees F. Melt the butter in a 9-inch cast-iron skillet; set aside 1 tablespoon of the melted butter for the top crust. To the melted butter, add the brown sugar and melt them together on medium heat, about 2 minutes. Remove from the heat and line the skillet with one of the pie crusts. Pour the apple pie filling over the crust and sprinkle with 1 tablespoon of the cinnamon sugar. Use the second pie crust to cover the filling. Brush the top with the reserved melted butter, then evenly sprinkle the remaining 1 tablespoon cinnamon sugar on top. Cut vents in the middle of the pie. Bake for 30 minutes. Serve hot, topped with a generous dollop of cinnamon whipped cream. For the cinnamon whipped cream: Chill a large metal mixing bowl and a wire beater attachment in the freezer for about 20 minutes. Pour the cream, cinnamon and sugar into the cold mixing bowl and beat until soft peaks form, 2 to 3 minutes; the mixture should hold its shape when dropped from a spoon. Don't overbeat or you'll have sweetened butter! ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 46427,"BLT with Fried Red Tomatoes and Shrimp Remoulade 8 strips applewood-smoked bacon 2 tablespoons canola oil 1 pound medium shrimp, peeled and deveined
Kosher salt and freshly ground black pepper
3/4 cup mayonnaise
2 tablespoons prepared horseradish, drained
2 tablespoons Dijon mustard
2 tablespoons whole-grain mustard
1 teaspoon fresh lemon juice
1/4 cup finely diced celery
2 tablespoons finely chopped parsley Hot sauce, optional
Kosher salt and freshly ground black pepper 4 plum tomatoes, sliced into thick rounds
1 cup buttermilk
2 large eggs
1 cup stone-ground yellow cornmeal
1/2 cup all-purpose flour
1/4 cup grated pecorino Romano 1 teaspoon garlic powder
1/4 teaspoon cayenne 1/4 teaspoon onion powder
1 cup canola oil
1/2 cup finely chopped fresh parsley
4 thick slices pan de mie, toasted Butter lettuce leaves, for serving Instructions: Preheat the oven to 400 degrees F. Lay the bacon on a baking sheet. Bake until the fat has rendered and the bacon is crisp, about 20 minutes. Drain on paper towels, then the strips cut in half crosswise. For the shrimp remoulade: Heat the canola oil in a medium skillet over medium heat. Sprinkle the shrimp with salt and pepper, and add to the pan in a single layer. Cook until just cooked through, about 2 minutes per side. Spread the shrimp, with their juices, on a plate and chill until cooled. Once cool, chop coarsely. Whisk together the mayonnaise, horseradish, Dijon mustard, whole-grain mustard, lemon juice, celery, parsley and some hot sauce if using. Season with salt and pepper. Set aside 1/3 cup of the remoulade for spreading on bread. Fold the chopped shrimp and their juices into the remaining remoulade and mix until combined. Chill while you make the tomatoes. For the fried red tomatoes: Line a wire baking rack with several layers of paper towels and place over a baking sheet. Salt the tomato slices lightly on both sides and let sit on the paper towels for 30 minutes, turning halfway through, to drain of excess liquid. Whisk together the buttermilk and eggs in a small shallow dish and sprinkle with salt and pepper. Whisk together the cornmeal, flour, pecorino, garlic powder, cayenne and onion powder in a medium shallow dish and sprinkle with salt and pepper. Heat the oil in a high-sided medium skillet over medium heat until almost smoking; add a few bits of cornmeal to test the temperature. Season the tomatoes with pepper and dip them in the buttermilk mixture, allowing the excess to drain off; then dredge them in the flour mixture, tapping off the excess. Fry the tomatoes until golden brown and crisp, turning once, 3 to 4 minutes total. Discard the paper towels from the rack and set the fried tomatoes on the rack to drain. Sprinkle with salt and parsley. To assemble the BLT: Spread some of the reserved remoulade on each piece of toast. Top with some lettuce, a generous amount of shrimp remoulade, some bacon and a few slices of fried tomato. Serve immediately, with knives and forks. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 46428,"Homemade Banana Pudding 3 1/2 cups whole milk 1 1/2 cups sugar
1/2 cup all-purpose flour
1/4 teaspoon kosher salt
8 large egg yolks
1 teaspoon vanilla extract
2 tablespoons unsalted butter
1/2 vanilla bean, cut in half lengthwise 1 cup heavy whipping cream
2 tablespoons sugar
One 11-ounce box vanilla wafers, plus additional crushed wafers, for garnish, optional 5 medium-size ripe bananas, sliced, plus more for garnish, optional
Instructions: Make the pudding: Combine the milk, sugar, flour and salt in a large saucepan over medium-low heat. Cook, stirring constantly, until it becomes thick, about 8 minutes. Place the egg yolks in a small bowl and beat lightly. Whisk a little bit of the milk mixture into the egg yolks until tempered. Slowly add the egg mixture to the milk mixture, and whisk until combined. Cook 2 more minutes to cook the eggs, stirring constantly. Remove the pan from the heat and add the vanilla and butter, stirring to melt the butter. Let stand until cooled, about 30 minutes. (You can also chill the custard over an ice bath for 10 minutes.) Make the vanilla bean whipped cream: Chill a mixing bowl and beater in the freezer. Scrape the vanilla seeds from pod with a paring knife into the chilled bowl. Add the whipping cream and sugar to the bowl and beat with an electric mixer at medium-high speed until stiff peaks form. To finish: Arrange a single layer of vanilla wafers in the bottom of a 9-by-13-inch baking dish. Add a layer of sliced bananas on top. Cover with half of the pudding. Repeat the layers once. Top the last layer with the whipped cream. Garnish with the crushed vanilla wafers and sliced bananas, if desired. Cover and chill 1 hour, or until ready to serve. ","[Chardonnay, Riesling, Moscato, Pinot Grigio]

" 46429,"Surf and Turf Savings: Beef Tenderloin Steaks with Manhattan Sauce, Seared Scallops and Lemony Asparagus Spears Extra-virgin olive oil 6 tournedos (fillet of beef steaks, each 1 to 1 1/4-inch thick) Salt and freshly ground black pepper 2 large shallots, finely chopped 1/4 cup sweet vermouth, a good glug 1/2 cup beef broth 2 tablespoons cold butter 2 tablespoons extra-virgin olive oil 12 sea scallops, muscle removed Salt and freshly ground black pepper 1/2 bunch chives, chopped 1 1/2 pounds thin asparagus spears, trimmed of woody ends 1/4 lemon, juiced Salt and pepper Instructions: Place a medium skillet with about 1/4-inch of water over high heat and bring to a simmer for cooking the asparagus spears. While the asparagus water is heating up start the beef tenderloin steaks. Heat a large skillet over medium to medium-high heat. Season the steaks with some salt and pepper. Coat pan with a little extra-virgin olive oil and add the steaks. Meat will sear in hot pan. Cook beef 4 minutes on each side for medium. Once the beef is going, start the scallops; preheat a large nonstick skillet over medium- high heat with 2 turns of the pan of extra-virgin olive oil, about 2 tablespoons. With paper towels pat the scallops dry, season with a little salt and pepper and then add to the hot skillet. Sear the scallops in a single layer, causing them to caramelize, 2 minutes on each side. Once the steaks and scallops are going, add the asparagus tips to the boiling water for 3 minutes, or until just tender. Remove the beef fillets from the skillet to a serving platter. Return the skillet to the heat and add 1 turn of the pan of extra-virgin olive oil, about 1 tablespoon. Add the chopped shallots and cook a little bit. Add the vermouth, use a spoon to scrape up the bits on the bottom of the pan, add the beef broth turn the heat up to high and bring to a simmer. Add 2 tablespoons of cold butter and stir until the butter has melted; pour the sauce over the fillets of beef. Sprinkle the scallops with the chopped chives and remove from the skillet and arrange 2 scallops on top of each sauced up steak. Drain the asparagus tips; return them to the skillet and season with salt, pepper and a little squeeze of lemon juice, toss to coat. Plate the asparagus spears alongside the Manhattan sauced steaks and seared scallops. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]" 46430,"Turkey Picatta on Pumpkin Puree 2 pounds fresh pumpkin, seeds removed and cut into chunks 1 cup water 4 tablespoons unsalted butter, cut into pieces 2 tablespoons dark brown sugar 1 teaspoon ground allspice 1 teaspoon ground cinnamon 1 teaspoon ground ginger 12 sage leaves 1 tablespoon chopped fresh sage 2 pounds turkey breast, cut into 12 slices, each 1/3-inch thick Freshly ground pepper 1/4 pound prosciutto (6 long, thin slices, cut in half) Salt All-purpose flour 2 tablespoons vegetable oil 1/2 cup port 1 cup chicken or turkey stock 1 1emon, juiced 2 tablespoons unsalted butter Cranberry Catsup, recipe follows 1 pound fresh cranberries, rinsed 1/2 small onion, diced 1/4 cup plus 1 tablespoon packed brown sugar 1/2 cup cider vinegar Zest of 1 medium orange, chopped fine 1 large garlic clove 1 1/2 teaspoons salt 1 teaspoon pickling spice Instructions: Preheat the oven to 400 degrees F. Prepare the Pumpkin Puree: In a small baking tray, combine the pumpkin chunks with the water. Cover and bake until tender, about 1 hour. Drain excess water. Scoop out the flesh of the chunks of pumpkin, transfer to a bowl, and mash. Stir in the remaining ingredients and mix well. Puree in a food mill and correct seasonings, to taste. Keep warm over simmering water, stirring when ready to serve. Prepare the Piccata: Place 1 sage leaf in the center of each slice of turkey and season with pepper. Top with a slice of prosciutto and press together with the palm of your hand. Season the other side with salt and pepper and dust both sides lightly with flour. Heat a large, heavy saute pan and add the vegetable oil. Sear the turkey scallops, prosciutto-side down, until golden. Turn and sear the other side. As the turkey scallops are cooked, remove from the pan and keep warm. Pour out the oil, add the chopped sage, and deglaze the pan with the port. Add stock and lemon juice and reduce by half. Whisk in the butter and keep warm. Divide the pumpkin puree and mound in the center of each of 4 warm plates. Surround with 3 turkey scallops and spoon a little of the sauce over. Serve with Cranberry Catsup. In a medium stainless steel or enamel saucepan, combine all of the ingredients. Cook over a low flame, stirring often, until thick and almost smooth, 25 to 30 minutes. There is very little liquid, so you must be careful of scorching. Strain through a food mill. Cool and refrigerate in a covered container until needed. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 46431,"Shrimp, Fennel and Potato Towers with Cream Sauce 9 red potatoes, sliced into 1/2-inch-thick rounds Olive oil 2 bulbs fennel, thinly sliced, plus fronds for garnish Kosher salt
2 grapefruit (1 cut into supremes, 1 juiced)
1 shallot 12 large shrimp, peeled and deveined, tails intact
9 leaves Belgian endive, halved crosswise 1/2 bunch chives, chopped 7 tablespoons butter, cubed
1/2 cup pastis, such as Pernod
1/2 cup heavy cream
Instructions: Heat 2 tablespoons olive oil in a skillet over medium-high heat. Add the potatoes and fry until crispy outside but soft in the middle. Set aside. In another skillet, heat 1 tablespoon olive oil over medium-high heat. Add the fennel, some salt and the grapefruit juice and saute for a few minutes. Transfer to a bowl and set aside. In the same skillet the fennel was cooked in, heat another tablespoon olive oil. Add the shallots and saute for a few minutes. Add the shrimp and cook, turning, until light pink, 2 to 3 more minutes. Off the heat, add the pastis. Return the skillet to the burner and carefully tip to flamb. Once the flame burns out, add the cream and cook briefly, stirring. Add the butter and cook until the sauce thickens slightly, another 1 to 2 minutes. Take off the heat. To serve, place a potato round on a plate. Top with some fennel, followed by a shrimp, a drizzle of sauce, a piece of endive, and half of a grapefruit supreme. Sprinkle with some chives and finish with a small fennel frond. ","[Chardonnay, Sauvignon Blanc, Vermentino, Riesling]

" 46432,"Roasted Tomatillo and Apple Salsa 1 pound tomatillos (about 12), husked and rinsed 2 Granny Smith apples, quartered 2 cloves garlic, unpeeled 2 jalapeno peppers, stemmed 1/2 white onion 2 tablespoons extra-virgin olive oil Kosher salt and freshly ground black pepper 1/2 cup chopped fresh cilantro Instructions: Preheat the oven to 350 degrees F. Place the tomatillos, apples, garlic, jalapenos and onion on a baking sheet; toss with the olive oil, 2 teaspoons salt and 1 teaspoon pepper. Roast until the tomatillos are softened and slightly charred, about 20 minutes. Peel the garlic. Let the roasted vegetable mixture cool to room temperature. Puree the roasted vegetable mixture and cilantro in a blender until smooth. Add 2 to 3 tablespoons water to loosen, if needed. Season with salt and pepper. ","[Rioja, Tempranillo, Barbera, Garnacha]" 46433,"Dark German Chocolate Cake with Toasted Almond-Coconut Goo 1 1/4 cups flaked or shredded coconut 1 1/4 cups sliced almonds 3 cups sugar 2 3/4 cups all-purpose flour 1 cup plus 2 tablespoons best-quality cocoa (recommended: Dutch-process) 2 1/4 teaspoons baking powder 2 1/4 teaspoons baking soda 1 1/2 teaspoons salt 3 eggs 1 1/2 cups whole, 2 percent fat, or 1 percent fat milk 3/4 cup vegetable oil 1 tablespoon pure vanilla extract 1 1/2 cups very hot water 1 1/2 cups sugar 1/3 cup water 1 1/2 cups heavy cream Instructions: Preheat the oven to 350 degrees. Spread the coconut and almonds on separate baking sheets and toast, stirring occasionally, just until golden brown, 10 to 15 minutes. Set aside to cool. Line the bottom and sides of a 14 by 17-inch baking sheet (with sides) with parchment or waxed paper. Sift together the sugar, flour, cocoa, baking powder, baking soda and salt. Transfer to a mixer fitted with a whisk attachment (or use a hand mixer) and blend briefly. In a medium bowl, whisk together the eggs, milk, oil and vanilla extract. Add to the dry ingredients and mix at low speed for 5 minutes. Gradually add the hot water, mixing at low speed just until combined. The batter will be quite thin. Pour the batter into the prepared pan. Bake until a tester inserted in the center of the cake comes out clean (a few crumbs are okay), 25 to 30 minutes. Let cool in the pan. Caramel: Pour the 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 medium-high heat, bring to a boil without stirring. Reduce the heat to a fast simmer and cook without stirring until amber-caramel in color, 10 to 20 minutes. Immediately remove from the heat. Using a wooden spoon, slowly and carefully stir in the cream (it will bubble up and may splatter). Stir in the toasted coconut and almonds. Set aside. When ready to serve, cut the room-temperature cake in the pan into 6 even strips, each 3 inches wide. Using diagonal strokes of the knife, cut each strip into 4 triangles. If the sauce has stiffened, rewarm it over low heat (or in a microwave) until softened. Place a triangle on each plate, drizzle with sauce, and rest another triangle on top at a different angle. Drizzle with more sauce and serve. ","[Pinot Noir, Chianti, Tempranillo, Zinfandel]

" 46434,"Grilled Cream Cheese Sandwich with Banana and Pineapple Salsa 1/2 ripe pineapple, peeled, core removed 1 orange, zested 1 tablespoon sugar, plus 3 tablespoons, plus 1/4 cup 1/4 vanilla bean split 1 tablespoon lime zest 8 ounces cream cheese, softened 1 tablespoon rum 12 slices Brioche, cut 1/2 inch thick, crust removed 4 to 6 ripe bananas, peeled and sliced lengthwise 1/4 inch thick 6 pieces aluminum foil, cut into 8 by 8-inch squares 4 ounces butter, room temperature Instructions: Cut the pineapple in small dice and place in colander. Set aside and let the juice drain, reserving the juice. Julienne the orange zest and place in a small pot and cover with water. Bring to a simmer and cook for 2 minutes. Strain and reserve the zest and the orange flavored water. Using the same small pot, combine the reserved pineapple juice, 1 tablespoon sugar, and orange zest. Scrape the vanilla bean seeds into it the pot as well. Bring to a simmer. Place the pineapple in a bowl and pour over the juice. Let it sit for 2 hours or overnight. Combine the lime zest, 3 tablespoons sugar, cream cheese, and rum in a medium bowl and whip until smooth. Reserve. This can be made and refrigerated up to 2 days in advance. To build the sandwiches, cut each brioche slice in 1/2 and brush with butter on one side. Sprinkle with some of the remaining 1/4-cup sugar and turn over so the non-buttered side is faced up. Spread a 1/4-inch layer of the cream cheese spread on all slices. Put a layer of bananas on 1/2 the slices and place the other slice of brioche on top, forming a sandwich. Lightly butter and sugar the aluminum sheets and place a sandwich on each. Fold up and reserve. Place the sandwiches over a medium low heated grill and cook 3 to 4 minutes on each side or until the sandwich gets nicely toasted on both sides. Remove from grill. These can either be unwrapped and platted or the aluminum can be opened and the pineapple salsa spooned right on top. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 46435,"Baked Brie Bread Bowl with Onion Jam 2 slices thick-cut applewood-smoked bacon, chopped 1 large onion, thinly sliced
Kosher salt and freshly ground pepper
5 sprigs thyme, plus leaves for topping
3 cloves garlic, thinly sliced
1 tablespoon red wine vinegar 1 teaspoon packed dark brown sugar 1 tablespoon whole-grain mustard 1 tablespoon chopped fresh parsley
1 7- to 8-ounce wheel brie cheese 1 7- to 8-inch round loaf white or sourdough bread 2 tablespoons extra-virgin olive oil
Instructions: Put the bacon in a large nonstick skillet and turn the heat to medium. Cook until the fat renders, about 5 minutes, then add the onion and season with salt and pepper. Cook, stirring, until the onion softens, about 5 minutes. Add the thyme sprigs and garlic; reduce the heat to medium low. Continue to cook, stirring occasionally, until the onion is browned and broken down, 30 to 35 minutes, adding the vinegar and brown sugar in the last 5 to 10 minutes. If the pan gets too dry, add a splash of water and scrape up any browned bits. Remove from the heat; stir in the mustard and parsley. Meanwhile, preheat the oven to 350? F. Put the brie in the freezer to firm up, 5 to 10 minutes. Using a serrated knife, slice off the top one-third of the bread loaf (reserve the top). Hollow out the bread so that the brie will fit inside. Slice the top and insides of the bread; drizzle with the olive oil and season with salt and pepper. Arrange the sliced bread on one baking sheet and put the bread bowl on the other. Remove the brie from the freezer and trim off the top rind. Fit the brie inside the bread bowl and top with the onion jam, discarding the thyme stems. Transfer both baking sheets to the oven and bake until the bread is toasted and the brie is hot, about 10 minutes for the sliced bread and 15 to 20 minutes for the bread bowl. Sprinkle the brie with thyme. Serve with the toasted bread. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 46436,"Chicken with Chickpea and Tomato Ragu 2 boneless, skinless chicken breasts Kosher salt and freshly ground black pepper 1/4 cup olive oil 1/2 onion, sliced into half-moons
2 cloves garlic, peeled and sliced
1 small fennel, trimmed and sliced
1/2 teaspoon dried oregano
1/4 teaspoon garlic powder, plus more to taste (garlic salt would also work here)
One 28-ounce can whole San Marzano tomatoes
1 teaspoon red wine vinegar or apple cider vinegar
One 15-ounce can chickpeas, drained and rinsed
1 to 2 tablespoons unsalted butter
1/3 cup torn basil leaves
Freshly grated Parmesan, if desired
Instructions: Toss the chicken breasts with the salt, pepper and 1 tablespoon olive oil in a small bowl. Set aside. Heat a medium Dutch oven over medium heat. Add 2 tablespoons olive oil to the pan and heat an additional 30 seconds. Add the onion, garlic and fennel to the hot pan. Season with salt and stir with a wooden spoon to combine. Cook, stirring often, until the vegetables are beginning to soften and are fragrant, about 3 minutes. Add the oregano and garlic powder to the vegetables and stir to combine. Continue to cook until the vegetables are translucent and beginning to brown slightly, another 3 to 4 minutes. Add the tomatoes to the pan along with the vinegar. Bring the mixture to a simmer. Reduce the heat to maintain a gentle simmer. Using the back of a wooden spoon, crush the tomatoes into medium-sized pieces. Simmer for 10 minutes while you start the chicken. Meanwhile, heat a medium skillet over medium-high heat. Add the remaining tablespoon olive oil and heat an additional 30 seconds. Add the chicken to the hot skillet and cook, undisturbed, until deep golden brown, 3 to 4 minutes. Flip the chicken and cook until the chicken is evenly browned on both sides, an additional 3 to 4 minutes. Carefully ladle the tomato mixture over and around the chicken, then reduce the heat to maintain a gentle simmer and continue to cook for an additional 5 minutes. Stir in the chickpeas and butter and cook to heat through, 2 more minutes. Did you taste it? Season with additional salt, garlic powder or garlic salt if needed. Stir in the basil and serve topped with Parmesan, if desired. ","[Pinot Grigio, Sauvignon Blanc, Vermentino, Gavi]" 46437,"Arugula and Goat Cheese Tartine 6 slices good country white bread, crusts removed and toasted 4 ounces goat cheese 4 ounces baby arugula 2 medium tomatoes, sliced Instructions: Lay out the toast slices and spread them with the goat cheese. Place the arugula and sliced tomato on top of the goat cheese, and serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio]" 46438,"Very Berry Smash with Meringues and Sorbet or Ice Cream 1/2 cup sliced strawberries 1/2 pint blackberries A handful of blueberries A handful of raspberries A few fresh mint leaves, chopped A couple fresh basil leaves, torn 2 shots limoncello liquor or 3 tablespoons simple syrup 1 pint lemon sorbet or vanilla ice cream 4 plain (vanilla) store-bought meringue nests Instructions: Mash the berries and herbs with the limoncello or syrup in a bowl with a potato masher or fork. Let stand for 5 minutes. Scoop the sorbet or ice cream into serving bowls and add the meringues. Pour the berry mash on top. ","[Prosecco, Moscato, Sauvignon Blanc, Pinot Grigio]" 46439,"Pork Chops with Apple Bacon Salad 2 cups orange juice 1/4 cup sea salt Four 8- to 10-ounce pork chops 2 tablespoons grapeseed oil 1 tablespoon salt 1/2 teaspoon ground pepper 1 tablespoon grapeseed oil 1 cup 1/2-inch-diced apple 1/4 cup medium-diced cooked bacon 1/4 cup julienned red onion 1 teaspoon salt 1/4 cup white balsamic vinegar 1 teaspoon sugar 2 tablespoons butter 1/4 cup celery leaves Instructions: For the pork chops: Mix together the juice, salt and 1 gallon cold water. Submerge the pork chops and let brine in the refrigerator overnight. In a large saute pan over high heat, warm the oil. Sprinkle the chops with the salt and pepper. Then add the chops to the oil and reduce the heat to medium. Sear the chops until browned on the first side, 4 to 5 minutes, and then flip and repeat the process on the second side. After cooking on the second side, remove the pork from the pan and drain out any excess oil from the pan.
For the salad: Return the pan to medium-high heat with the oil. Then add the apples, bacon, onions and salt to the pan. Cook for 6 to 7 minutes, stirring throughout. Add the balsamic and sugar, and then reduce the vinegar for 2 minutes. After reducing, remove the pan from the stove and stir in the butter until smooth. Add the celery leaves.
Serve the chops with the apple bacon salad. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 46440,"Game Day Chili 2 teaspoons olive oil 2 pounds ground chuck 1 stalk celery, chopped 1 yellow onion, chopped 1 green bell pepper, chopped 1 red bell pepper, chopped 4 cloves garlic, minced 1/4 cup tomato paste One 28-ounce can crushed tomatoes 1 tablespoon chili powder 2 teaspoons ground cumin 1 teaspoon cayenne pepper Two 15-ounce cans red kidney beans Shredded Cheddar, for serving Chopped fresh chives, for serving Sour cream, for serving Instructions: Heat the olive oil in a large Dutch oven or pot over medium-high heat. Brown the ground chuck until no longer pink. Add the celery, onions, bell peppers and garlic. Cook just until the vegetables start to soften, 3 to 5 minutes.
Add the tomato paste and stir to coat the vegetables. Next, add the crushed tomatoes, chili powder, cumin and cayenne. Bring to a boil, then reduce the heat and simmer, 45 minutes.
Add the beans to the liquid and simmer to heat through. Serve the chili topped with shredded Cheddar, chives and sour cream. ","[Malbec, Zinfandel, Syrah, Tempranillo]" 46441,"Pumped Up Potato Salad Kosher salt 1 cup elbow macaroni, uncooked (about 4 ounces) 1/4 cup honey mustard dressing 1/4 cup mayonnaise 1/4 cup sour cream 1 tablespoon apple cider vinegar One 24-ounce package prepared potatoes, such as Reser's Potato Express 2 medium carrots, grated (from the salad bar) 2 stalks celery, finely chopped 2 hard-boiled eggs, chopped (from the salad bar) 1 red bell pepper, finely chopped (from the salad bar) Freshly ground black pepper 2 scallions, sliced Instructions: Bring a large pot of water to a boil over high heat. Add a big pinch of salt and the pasta and cook according to the package directions until the pasta is tender. Drain the pasta, rinse with cold water and set aside.
In a large bowl, mix together the honey mustard dressing, mayonnaise, sour cream and apple cider vinegar. Add the pasta, potatoes, carrots, celery, eggs and bell peppers. Mix until all the ingredients are well coated.
Taste and adjust the seasoning with salt and pepper. Refrigerate until ready to serve. When ready to serve, put into a serving bowl and garnish with the scallions. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 46442,"Pan-Fried Onion Dip 2 large yellow onions 4 tablespoons unsalted butter 1/4 cup vegetable oil 1/4 teaspoon ground cayenne pepper 1 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 4 ounces cream cheese, at room temperature 1/2 cup sour cream 1/2 cup good mayonnaise Instructions: Cut the onions in half and then slice them into 1/8-inch thick half-rounds. (You will have about 3 cups of onions.) Heat the butter and oil in a large saute pan over medium heat. Add the onions, cayenne, salt, and pepper and saute for 10 minutes. Reduce the heat to medium-low and cook, stirring occasionally, for 20 more minutes until the onions are browned and caramelized. Allow the onions to cool. Place the cream cheese, sour cream and mayonnaise in the bowl of an electric mixer fitted with the paddle attachment and beat until smooth. Add the onions and mix well. Taste for seasonings. Serve at room temperature. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 46443,"Roasted Cauliflower with Caper Aioli 1 head cauliflower, cut into florets 4 ounces prosciutto, sliced thick and cut into 1/4-inch dice 1/2 cup pitted dates, chopped 1/4 cup extra-virgin olive oil 1/2 teaspoon salt 1/4 teaspoon red pepper flakes 1 tablespoon chopped parsley leaves, for garnish Caper Aioli, recipe follows 1 cup mayonnaise 1/2 teaspoon salt 1 tablespoon extra-virgin olive oil 3 tablespoons capers, chopped 1 teaspoon caper brine 1 tablespoon chopped parsley leaves Instructions: Preheat the oven to 375 degrees F. Combine the cauliflower, prosciutto, dates, olive oil, salt and red pepper flakes in a large mixing bowl. Mix well to coat and place onto a sheet pan. Place in the top half of the oven and roast until the cauliflower is fork tender and light brown, about 30 to 40 minutes. Remove from oven, transfer to a decorative bowl and serve warm with the caper aioli on the side. Rub the inside of a decorative bowl with the garlic clove. Put the mayonnaise, salt, olive oil, capers, caper brine and parsley in a mixing bowl and mix well to combine. Transfer to the decorative bowl and serve with roasted cauliflower. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 46444,"Three Bean Salad with Chili-Apricot Dressing CHILI-APRICOT DRESSING: 1 (10.25 oz.) jar Smucker's? Apricot Low Sugar Preserves, (1 cup) 2 teaspoons balsamic vinegar 1 tablespoon fresh lime juice 1 teaspoon ground cumin 2 to 3 teaspoons chili powder THREE BEAN SALAD: 1 (19 oz.) can chick peas (garbanzo beans), rinsed and drained 1 (16 oz.) can red kidney beans, rinsed and drained 1 (15 oz.) can black beans, rinsed and drained 2/3 cup diced red and green bell peppers 1/3 cup diced red onion 3 tablespoons finely minced cilantro Salt and pepper to taste 1 (10 oz.) bag blend of baby lettuces, greens, endive and radicchio Instructions: For Chili-Apricot Dressing: COMBINE apricot preserves, balsamic vinegar, lime juice, cumin and chili powder in a large mixing bowl. STIR-IN well drained chick peas, kidney beans, black beans, bell peppers, red onion and cilantro, mixing until blended. Season to taste with salt and pepper. To serve: DIVIDE salad greens evenly among 8 salad plates. Scoop 1/2 cup bean salad onto center of greens. Garnish with additional sprigs of cilantro, if desired. ","[Chardonnay, Sauvignon Blanc, Vermentino, Tempranillo]" 46445,"Fish Tacos with Creamy Chipotle Sauce and Pico de Gallo Canola or vegetable oil, for brushing on the griddle 16 white corn tortillas 1 tablespoon cl powder 1 teaspoon garlic salt
Juice of 1 lime
4 tablespoons olive oil
1 1/2 pounds flaky white fish such as mahi mahi or cod, cut into 4-ounce fillets
1 cup mayonnaise 2 tablespoons chopped fresh cilantro
1 tablespoon honey
2 canned chipotle chiles in adobo
Juice of 1 lime
Pinch kosher salt
Shredded purple cabbage, for serving Fresh cilantro, for serving Pico de Gallo, recipe follows, for serving 2 ripe large tomatoes, finely diced 1 white onion, finely diced
1/2 jalapeno, minced
1/2 bunch fresh cilantro, leaves only, minced
Juice of 1/2 lime
Kosher salt and freshly ground black pepper Kosher salt and freshly ground black pepper
Instructions: For the tortillas: Brush a hot griddle with oil and heat the tortillas on each side to brown them up a bit. Wrap them in foil to keep hot until it's time to eat. For the fish: In a bowl, combine the cl powder, garlic salt, lime juice and 2 tablespoons of the olive oil. Toss the mixture with the fish in a shallow container and marinate for 15 minutes. For the chipotle sauce: In the meantime, combine the mayonnaise, cilantro, honey, chipotles, lime juice and salt in a food processor and blend until creamy and smooth. Transfer the sauce to a container (I like to store it in a squeeze bottle) and refrigerate until ready to serve. Put the remaining 2 tablespoons olive oil in a large skillet over medium heat. Add the fish and cook for 3 to 4 minutes per side. Remove to a plate and flake with a fork. To build each taco, spoon some fish onto 2 stacked tortillas (see Cook's Note). Top with some chipotle sauce, cabbage, cilantro and Pico de Gallo. In a medium bowl, combine the tomatoes, onions, jalapenos, cilantro and lime juice. Season with salt and pepper. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 46446,"Rich Roasted Tomato Soup 8 Roma tomatoes, cut in half lengthwise 2 tablespoons olive oil, divided Kosher salt and freshly ground black pepper 1/2 cup plus 1 tablespoon water, divided 1/2 onion, chopped 2 cloves garlic, minced 2 teaspoons dried herbes de provence 2 cups chicken or vegetable stock Sour cream or olive oil, for garnish, (optional) Instructions: Preheat the oven to 275 degrees F. Line a baking sheet with parchment paper. In a bowl, toss the tomatoes with 1 tablespoon olive oil, salt, and pepper. Place the tomatoes, cut side down, on the prepared baking sheet and drizzle 1 tablespoon water over the tomatoes. Bake in the oven for 1 hour. Remove from the oven. Carefully peel off the skins and discard. Flip the tomatoes over so they're cut side up, and place back in the oven until the tomatoes are shriveled but not dry, another 30 to 60 minutes. Remove the tomatoes from the oven and allow to cool slightly. Meanwhile, in a large saucepan, saute the onion in the remaining 1 tablespoon olive oil over low heat until very soft, 10 to 12 minutes. Add the garlic and herbes de provence and cook until fragrant, another 1 to 2 minutes. Add the stock and remaining 1/2 cup water and bring to a simmer. Simmer 15 minutes. Cool slightly. In a blender, puree the tomatoes (including any cooking liquid on the baking sheet) and the stock mixture until very smooth. You may need to work in batches. Strain through a fine sieve if a very smooth texture is desired. Pour the soup back into the saucepan, season with salt and pepper, and heat gently. To serve, ladle into cups or bowls and top with either a swirl of olive oil or a little sour cream, if desired. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Barbera]

" 46447,"Soft Pretzels 2 cups hot water 1 tablespoon sugar 1 tablespoon active dry yeast (1( 1/4 ) -ounce envelope 5 to 6 cups all--purpose flour 1 tablespoon salt 2 teaspoons canola oil Vegetable oil cooking spray 2 tablespoons baking soda 1 large egg Coarse or pretzel salt 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 doughy 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 2 baking sheets with cooking spray. Set aside. Punch down dough remove bubbles. Transfer to a lightly floured board. Knead once or twice, divide into 16 pieces (about 2 1/2 ounces each), and wrap in plastic. Roll 1 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; 8 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 3 to 4 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 2 days. Do not store in covered container. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 46448,"Monster Muffaletta 2 boule or Italian round loaves, about 9 inches, sesame seeds on top preferred 1 pound thinly sliced aged provolone cheese 1 pound thinly sliced mortadella 1 pound thinly sliced genoa salami 1 pound thinly sliced hot capicola Olive Salad, recipe follows 1 cup oil-packed black olives, pitted 1 cup green olives, pitted 1/2 cup olive oil 1/2 cup roasted red peppers, drained 1/4 cup capers, drained 1/4 cup red wine vinegar 1 teaspoon crushed red pepper 1 teaspoon sugar Kosher salt and freshly ground black pepper Instructions: Cut the loaves in half horizontally. Drizzle some of the olive salad liquid on the bottom halves. Dividing everything by two, layer the cheese, mortadella, genoa, capicola and then the Olive Salad on top. Cover with the top halves, and then cut into pie-shaped wedges and serve to the masses. Add the black olives, green olives, olive oil, roasted red peppers, capers, vinegar, crushed red pepper and sugar to a food processor and pulse until uniform but still coarse, about 10 times. Taste and adjust seasoning if necessary. ","[Barolo, Barbaresco, Chianti, Tempranillo]" 46449,"Chicken Soup with Matzo Balls 5 pounds chicken bones with some meat on them (backs, necks, wings, etc.) 10 cloves garlic, whole 6 celery stalks with leaves on, cut into pieces 4 carrots, large dice 4 medium onions, quartered 1 bunch fresh parsley 4 teaspoons sea salt 2 teaspoons whole peppercorn 4 cloves 2 bay leaves 1/4 cup seltzer 2 tablespoons schmaltz, at room temperature 1 1/2 teaspoons sea salt Pinch ground pepper 4 large eggs 1/2 teaspoon baking soda 1 cup matzo meal Carrot, sliced on the bias Celery, sliced on the bias Fresh dill, plucked Cooked chicken pieces, shredded Fresh lemon juice Instructions: For the chicken stock: Place the chicken bones, garlic, celery, carrots, onions, parsley, salt, peppercorns, cloves and bay leaves in a 10-quart or larger pressure cooker. Pour in about 16 cups water to just cover ingredients by 1 inch. Add more water if necessary but do not fill more than two-thirds of the pot. Cover and lock the lid. Bring to pressure according to manufacturer's instructions. (If the cooker has two levels of pressure, cook on the lowest.) Adjust the heat to maintain pressure, and cook for 45 minutes. Let the pressure subside by itself (natural method), or if in a rush, run cold water over the lid for a few minutes. Strain the liquid through a colander lined with layers of cheesecloth. Discard the solids. Cool uncovered and refrigerate overnight until the fat floats and solidifies. Remove the fat and save a small amount for matzo balls. Storage: Refrigerate up to 4 days. Important to bring to a rolling boil for at least 1 minute before using. Freeze up to 6 months. For the matzo balls: In a mixing bowl, whisk together the seltzer, schmaltz, salt, pepper and eggs. Then in a separate bowl, add the baking soda to the matzo meal and mix together. Next, add the matzo meal mixture into the egg mixture while stirring to a loose consistency. It will look watery, like a loose porridge. If it becomes too thick, either don't add the full amount of matzo meal or add a bit more seltzer. Cover and refrigerate for 1 hour. Fill a large pot with water and salt and bring to a simmer. With wet hands, roll out balls and gently drop to the water. Simmer until tender, light and fluffy in the center, 45 to 60 minutes. (To test centers, insert a toothpick, which should slide easily all the way through.) Allow to cool in the water undisturbed. Refrigerate in the cooking liquid or transfer to chicken soup. Serve with assorted garnishes. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 46450,"Raspberry Rhubarb Crostata 2 cups all-purpose flour 1/4 cup granulated sugar 1/2 teaspoon kosher salt 1/2 pound (2 sticks) very cold unsalted butter, 1/2-inch-diced 1/4 cup ice water 1/4 cup cornstarch 4 cups (1/2-inch-thick) sliced fresh rhubarb (1 1/4 pounds) 6 ounces fresh raspberries 2/3 cup granulated sugar 1 teaspoon grated orange zest 1/4 cup freshly squeezed orange juice 1 extra-large egg beaten with 1 tablespoon water, for egg wash Turbinado or demerara sugar, such as Sugar in the Raw Instructions: For the pastry, place the flour, granulated sugar and salt in the bowl of a food processor fitted with the steel blade. Pulse a few times to combine. Add the butter and toss carefully with your fingers to coat each cube of butter with the flour. Pulse 12 to 15 times, or until the butter is the size of peas. With the motor running, add the ice water all at once through the feed tube. Keep hitting the pulse button just until the dough comes together. Turn onto a well-floured board, cut in half and form into two disks. Wrap and refrigerate for about 1 hour. (Wrap the second dough well and freeze, if not using.) For the filling, place 3 tablespoons of water in a small bowl, whisk in the cornstarch and set aside. In a large heavy-bottomed saucepan, combine the rhubarb, raspberries, granulated sugar, orange zest and orange juice. Cook over medium heat for 5 to 6 minutes, until some of the juices are released. Stir in the cornstarch, bring to a boil, lower the heat and simmer for 2 minutes. Refrigerate for 30 minutes, until cool. Preheat the oven to 425 degrees F. Line a sheet pan with parchment paper. Roll the pastry into an 11- to 12-inch circle on a lightly floured surface and transfer to the prepared pan. Pile the raspberry rhubarb mixture onto the pastry, leaving a 1 1/2-inch border all around. Fold the border up over the filling, pleating if necessary and pressing lightly. Brush the pastry with egg wash, sprinkle just the pastry with turbinado sugar and bake for 30 to 35 minutes, until the pastry is browned and the filling is thickened. Cool for 30 minutes and serve warm or at room temperature. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]" 46451,"Lobster Taco 1/4 cup shredded jicama 1/4 cup thinly sliced red onion, (julienne) 2 tablespoons fresh lemon juice 2 tablespoons white balsamic vinegar 1 teaspoon salt 1/2 teaspoon ground white pepper 1/4 cup shredded jicama 1/4 cup thinly sliced red onion, (julienne) 2 tablespoons fresh lemon juice 2 tablespoons white balsamic vinegar 1 teaspoon salt 1/2 teaspoon ground white pepper 1/4 cup whole buttermilk 2 tablespoons minced fresh cilantro 2 tablespoons sour cream 1 tablespoon fresh lemon juice 1 teaspoon ground cumin 1 teaspoon salt 1 teaspoon sriracha 2 pounds poached lobster tails, medium dice 8 fried flour tortillas 1 1/2 cups shredded lettuce, iceberg or Bibb 1 cup medium-dice tomatoes 1/2 cup tomatillo salsa verde 1/4 cup whole buttermilk 2 tablespoons minced fresh cilantro 2 tablespoons sour cream 1 tablespoon fresh lemon juice 1 teaspoon ground cumin 1 teaspoon salt 1 teaspoon sriracha 2 pounds poached lobster tails, medium dice 8 fried flour tortillas 1 1/2 cups shredded lettuce, iceberg or Bibb 1 cup medium-dice tomatoes 1/2 cup tomatillo salsa verde Instructions: For the jicama slaw: Blend the jicama, onions, lemon juice, vinegar, salt and pepper, mixing well. After mixing, adjust the seasoning to taste and allow to marinate for a minimum of 1 hour and up to 12 hours in the refrigerator. For the lobster sauce: In a bowl, stir together the buttermilk, cilantro, sour cream, lemon juice, cumin, salt and sriracha. Then add the lobster and mix again. Refrigerate up to 1 hour.
To build the dish, fill a taco shell with 2 to 3 tablespoons jicama slaw, and then top with 2 tablespoons lobster sauce, some lettuce and tomatoes. Finish with a dollop of salsa verde. Repeat the process and serve. For the jicama slaw: Blend the jicama, onions, lemon juice, vinegar, salt and pepper, mixing well. After mixing, adjust the seasoning to taste and allow to marinate for a minimum of 1 hour and up to 12 hours in the refrigerator. For the lobster sauce: In a bowl, stir together the buttermilk, cilantro, sour cream, lemon juice, cumin, salt and sriracha. Then add the lobster and mix again. Refrigerate up to 1 hour.
To build the dish, fill a taco shell with 2 to 3 tablespoons jicama slaw, and then top with 2 tablespoons lobster sauce, some lettuce and tomatoes. Finish with a dollop of salsa verde. Repeat the process and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 46452,"Grilled Chicken with Alabama White BBQ Sauce 3/4 cup sugar 3/4 cup kosher salt
One 5-pound chicken, quartered
2 tablespoons cornstarch
1 tablespoon vegetable oil
Alabama White BBQ Sauce, recipe follows 1 cup mayonnaise 1/4 cup apple cider vinegar
1 tablespoon prepared horseradish
1 teaspoon Dijon mustard
1 teaspoon freshly ground black pepper
Salt Instructions: Mix the sugar, salt and 3 quarts (12 cups) water together in a large plastic or stainless steel vessel. Add the chicken quarters to the mixture and let brine, refrigerated, for at least 2 hours. Set a wire rack on a baking sheet. Remove the chicken from the brine, pat dry with paper towels and then set on the wire rack for at least 1 hour at room temperature, though it is ideal to do this step overnight in the refrigerator. (If you decide to refrigerate it overnight, be sure to bring the chicken to room temperature for about an hour before grilling.) Heat a grill to medium heat (about 350 degrees F). In a large bowl, toss the chicken with the cornstarch and vegetable oil. Grill the chicken skin-side down for 15 minutes, keeping an eye on it to make sure the skin doesn't burn. Flip the chicken and cook until it reaches an internal temperature of 165 degrees F, about 20 minutes. Remove and let rest for at least 10 minutes. Serve with Alabama White BBQ Sauce. Stir together the mayonnaise, vinegar, horseradish, mustard and pepper in a medium bowl. Season with salt. Serve with grilled chicken. ","[Chardonnay, Zinfandel, Merlot, Cabernet Sauvignon]" 46453,"Artichoke Vinaigrette 4 extra large globe artichokes 1 lemon 2 quarts water 2 teaspoons salt 3 tablespoons sherry vinegar 3 tablespoons Dijon mustard 2 tablespoons chopped, fresh chives 2 tablespoons chopped, fresh tarragon 2 tablespoons chopped fresh flat leaf parsley 1/4 teaspoon salt 1/4 teaspoon ground white pepper 1/2 cup extra virgin olive oil Instructions: Trim the sharp tips of the outside artichoke leaves with a sharp knife. Cut off the top of the artichoke about 1-inch and remove the stem so that the bottom is flat. Wash the artichoke in cold water and rub all cut surfaces with some of the fresh lemon juice and pulp. (A round slice of lemon may be tied to the bottom of the artichoke to prevent oxidation of the base.) Bring water to a boil, add the salt and the remaining pieces of the lemon, rind and all, and place the artichokes base down. Cover the pot and bring the water to the boil again before lowering the heat to a simmer. Cook the artichoke at a steady simmer for 35 to 45 minutes or until a leaf pulls easily free from the center. Allow to cool for 10 minutes in the water, remove cool to room temperature. When cool some of the cooking juices may be drizzled over the top of the artichokes. In a stainless steel bowl combine the vinegar, mustard, herbs, salt and pepper and whisk to emulsify. Add the oil in a small steady stream until all the oil has been incorporated and the dressing has achieved a silky, smooth texture. The dressing may be stored, covered, for up to two weeks in the refrigerator, but should be brought to room temperature before using. Serve the artichoke with some vinaigrette on the side as a dip for each leaf or drizzled over the heart. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 46454,"Paleo Steak and Egg Salad 8 ounces flank steak Kosher salt and freshly ground black pepper Quarter of a small red onion, thinly sliced 3 tablespoons olive oil 2 large eggs Half a head romaine, torn into pieces 2 tablespoons lemon juice (from 1 lemon) 1 Fresno cl or red jalapeno, sliced into thin rings Instructions: Generously sprinkle the steak with salt and pepper and let sit at room temperature for 5 minutes. Cover the onion with cold water in a small bowl and let sit until ready to use then drain (this will take some of the sharpness out of the onion). Heat 1/2 tablespoon oil in a medium nonstick skillet over medium-high and cook the steak, until browned on both sides and medium-rare, 3 to 4 minutes per side. Transfer to a cutting board and let rest 10 minutes. Cut into thin slices against the grain.
Meanwhile, wipe out the skillet and heat 1/2 tablespoon oil over medium heat. Crack in the eggs and cook, undisturbed, until the whites are set but the yolks are still runny, 3 to 4 minutes. Season with salt and pepper.
Toss the romaine with the lemon juice, remaining 2 tablespoons oil and season with salt and pepper. Divide salad between 2 plates and top each with half of steak and 1 egg. Top with onion and chili rings.
","[Cabernet Sauvignon, Malbec, Syrah, Tempranillo]" 46455,"Lamb Tagine with Chickpeas and Raisins, Basmati Rice and Harissa 2 pounds lamb shoulder, cut into 2-inch pieces 6 cloves garlic, coarsely chopped 1 tablespoon honey 1/4 cup olive oil 3 tablespoons chopped cilantro Pinch of saffron threads 2 teaspoons paprika 2 teaspoons ground cumin 2 tablespoons sun-dried tomato paste Salt and pepper 2 potatoes, cut into chunks 2 carrots, cut into chunks 2 yellow onions, peeled and cut into chunks 1 1/2 cups vegetable stock 1 cinnamon stick 1 cup cooked chickpeas 1/2 cup golden raisins 2 red bell peppers, roasted, peeled and chopped 1 small red cl, chopped 2 cloves garlic, chopped 1/2 teaspon coriander seeds, toasted in a pan 1/2 teaspoon cumin Salt 3 tablespoons olive oil 2 tablespoons olive oil 1 yellow onion, finely chopped 1 teaspoon cumin seeds 1 cinnamon stick 2 cardamom seeds, crushed 2 bay leaves 2 cups basmati rice, washed well and drained 3 cups water 2 tablespoons lemon juice Salt and freshly ground pepper Instructions: For the tagine: Mix together the garlic, honey, olive oil, cilantro, saffron, paprika, cumin and tomato paste in a large bowl. Add the lamb and toss to coat. Cover and marinate in the refrigerator overnight. Remove from the refrigerator 30 minutes before cooking. Preheat oven to 400 degrees F. Put the meat and the marinade into a tagine or Dutch oven and sprinkle with salt and pepper. Add the potatoes, carrots, onions, stock and cinnamon and stir together. Place the tagine lid on or Dutch oven lid and bake for 1 hour. Stir the chickpeas and raisins into the tagine and cook for 30 minutes. Remove the lid or foil and cook an additional 30 minutes to brown the vegetables. Garnish with cilantro springs. For the harissa: Combine all ingredients in a food processor and process until smooth.
For the rice: Heat oil in a medium saucepan over medium heat. Add the onions and cook until soft. Ad the cumin seeds, cinnamon stick, cardamom seeds and bay leaves and cook for 2 to 3 minutes. Add the rice and toss to coat with the mixture. Add the water and lemon juice and season with salt and pepper. Bring to a boil, cover and reduce heat to medium low, cook for 15 minutes, or until rice is tender and water has been absorbed. Remove from the heat and leave covered for 5 minutes. Fluff with a fork. ","[Rhone Blends, Tempranillo, Garnacha, Barbera]" 46456,"Sloppy Joes 2 1/2 pounds ground beef 1 large green bell pepper, diced 1/2 large onion, diced 1 1/2 cups ketchup 5 cloves garlic, minced Hot sauce, such as Tabasco Worcestershire sauce Salt and freshly ground black pepper 8 kaiser rolls 2 tablespoons packed brown sugar 2 teaspoons chili powder, or more as needed 1 teaspoon dry mustard 1/2 teaspoon red pepper flakes, or more as needed 2 tablespoons butter, softened Chips or salad, for serving, if desired Instructions: Start by browning the ground beef in a large pot over medium-high heat. Drain off the fat. Add in the green peppers and onions. Stir, and then add 1 cup water, the ketchup and garlic. Stir it around to combine, and then add the brown sugar, chili powder, dry mustard, red pepper flakes, and hot sauce, Worcestershire, salt and pepper to taste. Stir to combine, and then cover and simmer over medium-low heat, about 20 minutes.
To serve, spread the rolls with the butter and brown them on a griddle or in a skillet. Spoon a good amount of the meat mixture onto the bottom roll, and then top with the other half. Serve with chips, salad or just enjoy it by itself. ","[Merlot, Zinfandel, Syrah, Malbec]" 46457,"Grilled Salmon Sandwiches 2 pounds fresh salmon fillets Good olive oil Kosher salt Freshly ground pepper 1 cup good mayonnaise 1/4 cup sour cream 3/4 teaspoon white wine vinegar 12 fresh basil leaves 3/4 cup chopped fresh dill 1 1/2 tablespoons chopped scallions, (white and green parts) 1/4 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 3 teaspoons capers, drained 6 fresh white or brioche rolls (4-inch round) 1/4 pound mesclun mix or fresh basil leaves Instructions: For the salmon, heat coals in an outdoor grill and brush the top of the grill with oil. Rub the outside of the salmon with olive oil, salt, and pepper, to taste. Grill for 5 minutes on each side, or until the salmon is almost cooked through. Remove to a plate and allow it to rest for 15 minutes. For the sauce, place the mayonnaise, sour cream, vinegar, basil, dill, scallions, salt, and pepper in the bowl of a food processor fitted with a steel blade. Process until combined. Add the capers and pulse 2 or 3 times. To assemble the sandwiches, slice the rolls in 1/2 crosswise. Spread a tablespoon of sauce on each cut side. On the bottom 1/2, place some mesclun salad and then a piece of salmon. Place the top of the roll on the salmon and serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 46458,"Chicken, Artichoke and Cannellini Bean Spezzatino 2 tablespoons olive oil 1 (4-ounce) piece pancetta, diced into 1/4-inch pieces 2 medium carrots, peeled and cut into 1/2-inch pieces 2 celery stalks, thinly sliced 1 onion, diced 3 cloves garlic, halved 1 teaspoon kosher salt, plus more for seasoning 1 teaspoon freshly ground black pepper, plus more for seasoning 2 (14-ounce) cans low-sodium chicken stock 1/2 packed cup fresh basil leaves, chopped 2 tablespoons tomato paste 2 teaspoons dried thyme 1 bay leaf 2 skinless chicken breasts with rib meat (about 1 1/2 to 2 pounds total) 12 ounces frozen artichoke hearts, thawed and chopped into 1-inch pieces 1 (15-ounce) can cannellini beans, rinsed and drained Instructions: In a heavy 5 or 6 quart saucepan, heat the oil over medium-high heat. Add the pancetta and cook, stirring frequently, until brown and crispy, about 6 to 8 minutes. Using a slotted spoon, remove the pancetta and drain on paper towels. Set aside. Add the carrots, celery, onion, garlic, 1 teaspoon salt and 1 teaspoon pepper and cook until the onion is translucent, about 5 minutes. Stir in the chicken stock, basil, tomato paste, thyme, and bay leaf. Add the chicken and press down to submerge. Bring the liquid to a simmer. Reduce the heat to medium-low and simmer, uncovered, turning the chicken over and stirring occasionally, for 20 minutes. Add the artichokes and the cannellini beans and simmer until the chicken is cooked through and the liquid has reduced slightly, about 10 to 15 minutes. Remove the chicken and let cool for 5 minutes. Discard the bones and cut the meat into bite-size pieces. Return the meat to the saucepan and simmer for 5 minutes until warmed through. Remove the bay leaf and discard. Season the spezzatino with salt and pepper, to taste. Ladle the spezzatino into bowls and garnish with the cooked pancetta. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]

" 46459,"Banana Leaf Mahi Mahi With Citrus and Chiles 5 dried guajillo chiles, stemmed and seeded 2 tablespoons vegetable oil 1/2 cup chopped red onion 2 cloves garlic 1 teaspoon dried oregano, preferably Mexican 1 teaspoon ground cumin 1 orange (1/2 juiced, 1/2 thinly sliced into 6 half-moons) 1 lime (1/2 juiced, 1/2 thinly sliced into 6 half-moons) Kosher salt 1 (16-ounce) package fresh or frozen banana leaves, thawed if frozen 6 (6-ounce) mahi mahi fillets Instructions: Put the chiles in a bowl, cover with boiling water and soak until pliable, about 15 minutes. Reserve 1 tablespoon of the soaking liquid, then drain the chiles. Meanwhile, heat the vegetable oil in a medium skillet over medium heat. Add the onion, garlic, oregano and cumin and cook until the onion is soft but not browned, about 5 minutes. Transfer to a blender along with the reserved cl soaking liquid, the chiles, orange juice, lime juice and 1 1/2 teaspoons salt; blend until smooth. Unfold the banana leaves and cut into six 12-inch-long pieces; rinse and pat dry. Place a banana leaf shiny-side down on a work surface. Coat the fish generously with the pureed cl mixture. Place 1 mahi mahi fillet in the center of the leaf and top with a slice each of orange and lime. Fold 2 opposite ends of the leaf over the fish, overlapping them to tightly enclose the fish, then tuck the open ends underneath. Transfer to a large roasting pan or baking dish. Repeat to make 5 more banana leaf-wrapped fillets, then transfer the pan to the refrigerator and let the fish marinate 1 to 3 hours. Preheat the oven to 400 degrees F. Remove the pan from the refrigerator and cover tightly with foil. Bake until the fish is just cooked through, opening a packet to check for doneness, about 35 minutes. Transfer to plates and carefully unwrap just before eating. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Garnacha]

" 46460,"Easy Chocolate Mousse 4 large egg yolks 3 tablespoons granulated sugar
2 1/2 cups heavy cream 6 ounces good quality semisweet chocolate, chopped
1 teaspoon vanilla extract
Pinch kosher salt
2 tablespoons confectioners' sugar
8 chocolate covered almonds, roughly chopped
Instructions: Beat the egg yolks and granulated sugar in a medium bowl with an electric mixer on medium-high heat speed until thick and bright yellow. Heat 1 cup cream in a medium saucepan until just at a simmer, then slowly whisk about half of the hot cream into the yolk-sugar mixture to temper it. Slowly add the remaining hot cream, then transfer the mixture back to the saucepan and cook, stirring, until thickened, about 5 minutes (do not boil). Add the semisweet chocolate to a bowl and slowly pour the egg-sugar-cream mixture over it. Stir until the chocolate is smooth and melted, then add the vanilla and salt. Cover with plastic wrap and refrigerate until cold, about 2 hours. Beat the the confectioners' sugar with the remaining 1 1/2 cups cream in a bowl with an electric mixer on medium-high speed until it just holds stiff peaks. Reserve 1/2 cup for garnish. Gently but thoroughly fold the remaining whipped cream into the chocolate mixture. Spoon the mousse into a piping bag, then pipe the mousse into 6 teacups. Dollop the reserved whipped cream on top and refrigerate until set, about 1 hour. Sprinkle with chopped chocolate covered almonds and serve. ","[Chardonnay, Pinot Grigio, Riesling, Moscato]" 46461,"Make-Ahead Mashed Potatoes 4 pounds russet potatoes (about 6 large potatoes) Kosher salt and freshly ground black pepper 1 1/2 sticks (12 tablespoons) unsalted butter 1 1/4 cups heavy cream or half-and-half (see Cook's Note) Instructions: Lightly scrub the potatoes. Put them in a large stockpot, fill with cold water to cover by about 2 inches and season generously with salt. Bring to a boil, then lower the heat to maintain a strong simmer and cook until the potatoes are fork-tender in the center, 50 to 55 minutes. Drain the potatoes in a colander in the sink. Let cool enough so that you can handle them, about 10 minutes. It is important that the potatoes do not cool too much because they will mash more easily when hot.
Meanwhile, add the butter to the same pot that you used to cook the potatoes (no need to clean it). Melt completely over medium heat, stirring occasionally, 2 to 3 minutes. Turn off the heat.
Heat 3/4 cup of the cream in a microwave-safe measuring cup or bowl until steaming and set aside.
Holding the potatoes in a clean kitchen towel, gently peel the skins off with a paring knife. Quarter the potatoes and put them in the pot along with 2 1/2 teaspoons salt. Use a potato masher to mash the potatoes until smooth and fluffy (see Cook's Note).
Add the cream and stir until combined. Season with pepper and additional salt if needed. Allow to cool to room temperature, then transfer to an airtight container and refrigerate for up to 2 days or freeze up to 3 months.
To reheat refrigerated mashed potatoes: Position a rack in the center of the oven and preheat to 350 degrees F. Spoon the mashed potatoes into a 13-by-9-inch baking dish. Drizzle with the remaining 1/2 cup cream. Stir until combined, making sure there are no pools of cream at bottom of the baking dish.
Cover with foil and bake for 20 minutes. Remove from the oven and gently stir the mashed potatoes. Cover again and continue to bake until the potatoes are hot and steamy, 20 to 25 minutes more. Season with additional salt and pepper if needed.
To reheat frozen mashed potatoes: Thaw the potatoes completely in the refrigerator and cook according to the same directions as refrigerated potatoes but do not add cream. The potatoes might seem watery at first but will thicken as they heat up.
Transfer the hot mashed potatoes to a large bowl for serving.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 46462,"Savory Spiced Soda 4 whole star anise 1 tablespoon pink peppercorns, plus more for garnish 1 teaspoon whole allspice 2 cups water 1 cup sugar 1/2 bunch fresh thyme 1 (2-inch) strip lemon zest Ice cubes Gin, optional 1 liter chilled club soda Instructions: Heat a stainless steel saucepan over medium-high heat. Add the spices and stir to toast for 2 minutes. Add the water and sugar. Stir to dissolve the sugar. Add the thyme and lemon peel, cover, reduce the heat, and let simmer for 5 minutes. After 5 minutes remove from the heat, let steep and come to room temperature. Chill before using. To serve, fill 4 cocktail glasses with ice. Add 1/4 cup spiced simple syrup to each glass. Top with 1 ounce gin, if using and the club soda. ","[Gin, C?tes du Rh?ne, Vermentino, Sauvignon Blanc]" 46463,"St. Patrick's Day Spinach Pancakes and Corned Beef Hash 1 cup whole milk 1 large egg 1 cup frozen chopped spinach, defrosted and squeezed dry (about 3 to 4 ounces after squeezing) 1/3 cup loosely packed chopped chives 1 cup all-purpose flour 1 teaspoon baking powder Kosher salt and freshly ground black pepper
1 cup grated sharp or medium Cheddar cheese 1 to 2 tablespoons unsalted butter 1 tablespoon olive oil 4 large eggs
Kosher salt and freshly ground black pepper 2 cups prepared corned beef hash, your own recipe or canned 2 tablespoons chopped chives Instructions: For the pancakes: Blend the milk, egg, spinach, chives, flour, baking powder, 1/2 teaspoon salt and a few grinds of pepper in a blender on medium-high, scraping down sides occasionally, until completely mixed and bright green. Transfer to a bowl and stir in the cheese. Heat a large nonstick skillet over medium heat and add about 1 teaspoon of butter to the pan and heat through until foaming subsides. Ladle about 1/4 cup of the batter onto the skillet; use the back of your ladle or a spoon to spread it slightly. Pour 1 or 2 more pancakes, taking care to keep them evenly spaced apart. Cook until the top is set and starting to bubble, and the undersides are browned and crisp at the edges, 2 to 3 minutes. Flip with a spatula and cook another 2 minutes on the second side adjusting the heat if the cakes are browning before the cakes fully set. Serve immediately or transfer to a platter and cover loosely with foil to keep warm. Repeat with the remaining batter, adding more butter to the skillet as needed, you should have 8 to 10 pancakes. For the fried eggs: Heat a large nonstick skillet over medium heat. Swirl in the oil. Crack the eggs into individual bowls. Add the eggs side by side in the pan. Cook until the outer edges turn opaque, about 1 minute, then cover, lower the heat and cook for 4 minutes. If you want a medium yolk, cook for 5 minutes. Season with salt and pepper to taste.
To serve the pancakes, transfer 2 pancakes to each plate, top with 1/2 cup corned beef hash, a fried egg and a sprinkling of chives. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 46464,"Sweet Corn Succotash 2 tablespoons olive oil 1 pound scallops 4 ears corn, kernels cut from the cob 2 tablespoons grapeseed oil 1/4 cup sliced shallots 1 cup chanterelle mushrooms 1 cup blanched and peeled fava beans 1 cup diced, roasted carrots 1 cup grilled sweet corn kernels 2 1/2 cups sliced fresh chervil Salt and pepper Instructions: In a medium size skillet, heat up the olive oil on high heat and sear the scallops for approximately 2 minutes on each side. Set aside and keep warm. Using a sharp knife cut the corn kernels off of the cob and put through a vegetable juicer. Place the corn juice into a small saucepot and bring to a simmer. Cook the corn sauce until it starts to thicken. Set aside and keep warm. Heat the grapeseed oil in a large saute pan over medium high heat. Add the shallots and saute until they begin to soften, about 3 minutes. Add the mushrooms and saute for 4 minutes. Add the remaining vegetables and saute until heated through, about 3 minutes. Transfer the Sauteed vegetables into a medium-size mixing bowl and toss with the warmed sweet corn sauce and chervil. Season with salt and pepper. To serve, place the succotash in the center of the plate, top with a few seared scallops, and drizzle some of the corn sauce around the plate. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 46465,"Sheet Pan Herb & Garlic Chicken with Green Bean and Potato Salad Nonstick cooking spray 8 ounces green beans, trimmed 8 ounces Yukon gold potatoes, cut into 1/2-inch chunks 1/2 cup Food Network Kitchen? Inspirations Italian Herb & Garlic Dressing Kosher salt and freshly ground black pepper 1 pound boneless, skinless chicken breasts
1/2 cup sliced roasted red peppers 1/2 small red onion, thinly sliced One 5-ounce package baby arugula or baby spinach 1/2 cup crumbled goat cheese Instructions: Preheat the oven to 425 degrees F. Coat a rimmed baking sheet with cooking spray and place in the oven while it preheats. Toss the green beans and potatoes in a large bowl with 2 tablespoons of the Italian Herb & Garlic Dressing. Sprinkle with salt and pepper. Spread on one side of the preheated baking sheet, leaving room for the chicken. Toss the chicken in the same bowl with 2 tablespoons of the remaining dressing. Sprinkle with salt and pepper. Lay the chicken breasts on the baking sheet. Roast until the potatoes and green beans are tender and browned and the chicken is cooked through, 18 to 20 minutes. Let the chicken rest for 5 minutes while you assemble the salad. Combine the red peppers, onions, green beans and potatoes in a large bowl. Drizzle with the remaining dressing and toss. Add the arugula and toss again. Divide the salad among 4 plates and sprinkle the goat cheese over top. Slice the chicken against the grain and divide among the plates.
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 46466,"Chocolate-Raspberry Mascarpone Bars Vegetable oil cooking spray 8 plain or almond biscotti, broken into 1-inch pieces (5 to 6 ounces) 5 tablespoons unsalted butter, chopped into 1/2-inch pieces, chilled 1/4 cup unsweetened cocoa powder 1/4 packed cup dark brown sugar 1/2 cup raspberry jam or preserves, such as Bonne Maman 1/2 cup semisweet chocolate chips, such as Ghirardelli 1 cup mascarpone, at room temperature (8 ounces) 1 cup sour cream, at room temperature (8 ounces) 5 large eggs, at room temperature 1/2 cup granulated sugar 1 1/2 teaspoons pure vanilla extract Instructions: For the crust: Place an oven rack in the middle of the oven and preheat to 325 degrees F.
Spray the pan with vegetable oil cooking spray. Lay a 6-by-18-inch piece of parchment paper in the pan, allowing the excess paper to overhang the sides. Spray the parchment paper lightly with vegetable oil cooking spray.
Blend the biscotti, butter, cocoa powder and brown sugar in a food processor until the mixture forms moist crumbs. Firmly press the crumbs onto the bottom of the pan. Bake for 15 minutes. Cool the crust completely, about 25 minutes.
Spread the jam in an even layer over the crust using a spatula.
For the filling: Place the chocolate in a small bowl over a saucepan of barely simmering water. Stir occasionally until the chocolate is melted and smooth.
Beat the cheese, sour cream, eggs, granulated sugar and vanilla until smooth, using a whisk, in a medium bowl. Pour the batter over the cooled crust. Randomly spoon the melted chocolate over the batter. Swirl the chocolate into the batter, using the tip of a knife. Bake until light golden and the center of the filling jiggles slightly when the pan is gently shaken, about 40 minutes. Transfer the baking dish to a wire rack and cool for 1 hour. Cover the pan with plastic and refrigerate for at least 6 hours or preferably overnight until firm.
Run a thin spatula around the sedges of the pan to loosen the filling. Cut the bars into 1 1/2-by-2-inch bars using a damp knife. Serve at room temperature. ","[Pinot Noir, Chianti, Tempranillo, Grenache Blanc]" 46467,"Spaghetti with Eggplant, Butternut Squash and Shrimp 1/4 cup extra-virgin olive oil 1 large onion, chopped 3 large garlic cloves, finely chopped 1 small butternut squash, peeled, seeded, and cut into 1/2-inch pieces (about 5 cups) 2 Japanese eggplants, cut into 1-inch cubes 1 teaspoon dried rosemary, crumbled 1 tablespoon chopped fresh thyme leaves 1 1/4 cups dry white wine 2 cups fish broth, fresh or frozen, or canned vegetable broth 2 pounds uncooked large shrimp, peeled and deveined Salt and pepper 17.5 ounces orange-colored fresh spaghetti or linguine 1/4 cup (1/2 stick) unsalted butter Instructions: Heat the oil in a heavy large nonstick frying pan over medium heat. Add onion and saute until tender, about 5 minutes. Add the garlic and saute for just a minute. Add the squash, eggplant, rosemary and thyme and saute for 8 to 10 minutes. Add the wine and broth and bring to a simmer over medium-high heat. Decrease the heat to medium-low and simmer until the squash is tender and the liquid is reduced by about half, stirring occasionally, about 10 minutes. Add the shrimp and simmer gently until almost cooked through, stirring occasionally, about 5 minutes. Season, to taste, with salt and pepper. Meanwhile, bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring often, about 5 minutes. Drain pasta. (Alternatively, you can use dried pasta, which will take 8 to 10 minutes to cook.) Toss the pasta, squash mixture, and butter in a large bowl until the liquid thickens slightly and coats the pasta. Transfer the pasta mixture to a wide shallow bowl and serve. ","[Chardonnay, Vermentino, Sauvignon Blanc, Grner Veltliner]" 46468,"Ham-and-Swiss Pretzels pre1 1/2 tablespoons dry active yeast 1 tablespoon agave nectar 2 1/2 cups whole-wheat flour 2 3/4 cups all-purpose flour, plus more for dusting 1 teaspoon sea salt 2 large eggs 1/4 cup dijon mustard 2 cup2 shredded Swiss cheese 1 1/3 cups diced ham 1/4 cup snipped fresh chives Smoked sea salt, for sprinkling Instructions: Mix 1 1/2 cups warm water (110 degrees F to 115 degrees F), the yeast and agave in a bowl. Set aside 5 minutes. In a food processor fitted with the dough blade, pulse the whole-wheat flour, 2 cups all-purpose flour and the sea salt. Add 1 egg and the yeast mixture and pulse in 10-second intervals until the dough comes together, about 3 pulses. Turn out onto a floured board. Knead 10 to 12 times, adding up to 3/4 cup more flour if the dough is too sticky. Cut the dough into 4 equal portions; cover with a clean towel. On a floured board, roll out one piece of dough into a 14-by-11-inch rectangle, 1/4 inch thick, with a shorter side facing you. Spread 1 tablespoon mustard across the middle of the dough. Sprinkle with 1/4 cup Swiss cheese. Fold the bottom third of the dough over the cheese, then sprinkle another 1/4 cup Swiss cheese, 1/3 cup ham and 2 tablespoons chives over the folded part. Fold the top third of the dough over the cheese, ham and chives. Reroll the dough into a 14-by-11-inch rectangle. Cut into seven 11-by-2-inch strips. One at a time, pinch the cut long edges of each strip together and roll into a 12-inch rope with your hands. Transfer the rope to a baking sheet lined with parchment paper. Grab the ends and bring them toward each other, forming a U shape, then cross the left end over the right end to make a pretzel shape. Cross the left end over the right again to make a twist in the middle. Repeat with the remaining 3 pieces of dough and the remaining mustard, cheese, ham and chives, spacing the pretzels 3 inches apart. Set aside for 10 to 15 minutes; preheat the oven to 475 degrees F. Beat the remaining egg in a bowl. Brush the pretzels with the egg; sprinkle with smoked sea salt. Bake until browned, 16 to 18 minutes, checking on the pretzels every 5 minutes to avoid overbaking. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 46469,"The Chewy 8 ounces unsalted butter 12 ounces bread flour 1 teaspoon kosher salt 1 teaspoon baking soda 2 ounces granulated sugar 8 ounces light brown sugar 1 large egg 1 large egg yolk 1 ounce whole milk 1 1/2 teaspoons vanilla extract 12 ounces semisweet chocolate chips Instructions: Melt the butter in a 2-quart saucepan over low heat. Set aside to cool slightly.
Sift together the flour, salt and baking soda onto a paper plate. Pour the butter into your stand mixer's work bowl. Add the sugar and brown sugar and beat with the paddle attachment on medium speed for 2 minutes.
Meanwhile, whisk together the whole egg, the egg yolk, milk and vanilla extract in a measuring cup. Reduce the mixer speed and slowly add the egg mixture. Mix until thoroughly combined, about 30 seconds.
Using the paper plate as a slide, gradually integrate the dry ingredients, stopping a couple of times to scrape down the sides of the bowl. Once the flour is worked in, drop the speed to \stir\ and add the chocolate chips. Chill the dough for 1 hour.
Preheat the oven to 375 degrees F and place racks in the top third and bottom third of the oven.
Scoop the dough into 1 1/2-ounce portions onto parchment-lined half sheet pans, 6 cookies per sheet. Bake 2 sheets at a time for 15 minutes, rotating the pans halfway through. Remove from the oven, slide the parchment with the cookies onto a cooling rack and wait at least 5 minutes before devouring. ","[Chardonnay, Riesling, Pinot Grigio, Moscato]" 46470,"Pan Roasted Chicken Thighs with Grapes and Olives 8 skin-on bone-in chicken thighs (2 1/2 to 3 pounds) Kosher salt and freshly ground black pepper 2 tablespoons canola oil 3 cloves garlic, minced 2 cups seedless red and/or green grapes 1 cup pitted kalamata olives 2 tablespoons capers in brine, drained 2 sprigs fresh oregano 1 cup dry white wine 2 tablespoons unsalted butter 2 cups quick-cooking couscous, cooked according to package, warm Instructions: Sprinkle the chicken liberally with salt and pepper. Heat the canola oil in a large, ovenproof high-sided skillet over medium-high heat until it shimmers. Sear the chicken, skin-side down, until golden brown, 3 to 4 minutes. Then flip and brown the other side, 3 to 4 minutes. You may need to do this in two batches to avoid crowding the skillet. Transfer the browned chicken and any juices to a baking sheet or large plate. Lower the heat to medium and add the garlic, 1 cup of the grapes, the olives, capers, oregano, wine and 1/2 cup water. Stir to combine and cook until the liquid has reduced by half, 6 to 8 minutes. Stir in the butter. Add the chicken and any juices back to the skillet, skin-side-up. Sprinkle the remaining grapes around the chicken. Continue cooking over medium heat until the internal temperature reaches 160 degrees F, 6 to 8 minutes. Set the oven to broil with a rack set about 4 inches from the broiler. Place the skillet underneath the broiler to crisp the chicken skin, about 2 minutes. Watch carefully to avoid burning. To serve, divide the warm couscous among 4 plates and top each plate with 2 of the chicken thighs and a large spoonful of the sauce. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]

" 46471,"Traditional Shepherd's Pie 3 cups roasted beef, lamb or combination, chopped 2 cloves garlic, finely chopped 1 cup diced onion 1 teaspoon dry rosemary, thyme or savory, crushed 3 tablespoons butter 3 tablespoons flour 1 1/2 cups hot beef broth Salt and pepper to taste 2 pounds russet potatoes, mashed (about 3 to 4 cups) Instructions: Preheat oven to 375 degrees. Using a meat grinder or food processor finely chop cooked meat. Combine lamb and beef with garlic, onion and herbs. Melt butter in a saucepan over medium heat. Add the flour using a whisk to whisk into the bubbling butter and make a white roux. Add broth and simmer for 20 minutes. Place chopped beef mixture into baking dish. Add gravy to beef and adjust seasoning. Decorate top of beef with mashed potatoes. Bake for 45 minutes and serve. ","[Cabernet Sauvignon, Malbec, Syrah, Tempranillo]" 46472,"Quinoa Shrimp Fried \Rice
1 cup quinoa 6 tablespoons vegetable oil 1 small Japanese eggplant (about 6 ounces), halved lengthwise and sliced crosswise into 1/2-inch-thick pieces 2 cloves garlic, minced 1 small carrot, cut into thin matchsticks One 1-inch piece fresh ginger, peeled and minced 1 bunch scallions, sliced (white and green parts kept separate) 2 tablespoons soy sauce 1 teaspoon toasted sesame oil 1/2 teaspoon Asian fish sauce 1 pound small shrimp, peeled and deveined 4 large eggs Kosher salt and freshly ground black pepper Instructions: Rinse the quinoa well. Put the quinoa and 3 cups water in a large saucepan over high heat and bring to a boil. Reduce the heat so the water simmers and cook until the quinoa is tender, about 15 minutes. Drain and spread on a rimmed baking sheet to cool. Heat 3 tablespoons of the vegetable oil in a large nonstick skillet or wok over medium-high heat. Add the eggplant and cook until it begins to brown, 2 to 3 minutes. Add 2 more tablespoons of the vegetable oil to the skillet and stir in the garlic, carrot, ginger and scallion whites. Cook until the vegetables begin to soften, about 1 minute. Stir in the soy sauce, sesame oil and fish sauce. Add the shrimp and cook, stirring, until they begin to change color, about 2 minutes. Add the cooled quinoa. Continue to cook, stirring, until the shrimp are fully cooked, about 3 minutes. Stir in the scallion greens. Divide the mixture among 4 bowls. Wipe out the skillet and heat the remaining 1 tablespoon vegetable oil over medium-high heat. Crack the eggs into the skillet, sprinkle with a little salt and a few turns of pepper and cook until set, about 3 minutes. Top each bowl with a fried egg. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 46473,"Simple Green Salad with a Classic Vinaigrette 2 tablespoons white wine vinegar 1 small shallot, diced (about 3 tablespoons)
2 teaspoons Dijon mustard
1/4 teaspoon kosher salt
Freshly ground black pepper
3 tablespoons extra-virgin olive oil
2 radishes, sliced
1 small tomato, diced
1 green onion, dark green parts only, sliced
1 small avocado, diced
1 head Boston lettuce, torn
Instructions: Whisk together the vinegar, shallots, Dijon, salt, and pepper in a large bowl. Add the oil in a slow, steady stream, whisking until smooth. Add the radishes, tomatoes, green onions and avocado and toss to combine. Then add the lettuce on top. When ready to serve, toss the dressing and other vegetables with the lettuce to coat. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 46474,"Prosciutto-Wrapped Scallops 1/4 cup chopped sun-dried tomatoes 2 tablespoons chopped fresh basil leaves 2 tablespoons chopped pitted black olives (about 10 olives) 1/4 cup extra-virgin olive oil 12 medium scallops 1/4 teaspoon salt 1/4 teaspoon freshly ground black pepper 12 slices prosciutto 2 cups arugula 1 1/2 tablespoons balsamic vinegar Instructions: Preheat the oven to 350 degrees F. In a food processor, add the tomatoes, basil, olives, and olive oil and process until finely chopped. Season both sides of the scallops with salt and pepper. Rub each scallop with the tomato mixture. Fold each slice of prosciutto in half lengthwise, then wrap each scallop in 1 slice of prosciutto. Place wrapped scallops in a buttered baking dish, seam side down. Bake until scallop is cooked through, about 15 minutes. In a medium bowl, toss the arugula with the balsamic vinegar. Season the arugula with salt and pepper. Place the arugula on a serving platter or divide among individual dishes. Top with the scallops and serve immediately. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 46475,"Milk Chocolate Oreo Ice Cream 1 1/2 cups heavy cream 8 ounces milk chocolate, such as Green & Black\u2019s, finely chopped 2 tablespoons cocoa powder, such as Valrhona 1 teaspoon pure vanilla extract 2 teaspoons Cognac or brandy 1 1/2 cups whole milk 3/4 cup sugar 1/2 teaspoon kosher salt 4 extra-large egg yolks 1/2 teaspoon cornstarch 2 cups Oreo cookies, roughly chopped (15 cookies) Instructions: Place the cream and chocolate in a large heatproof bowl set over a pan of simmering water, making sure the water doesn\u2019t touch the bottom of the bowl. Heat just until the chocolate melts, stirring occasionally. Off the heat, whisk in the cocoa powder, vanilla and Cognac and set aside. In a medium (4 1/2-inch-diameter by 6-inch-high) saucepan over medium heat, heat the milk, sugar and salt until hot but not simmering. In a separate large bowl, whisk together the egg yolks and cornstarch. Slowly whisk the hot milk mixture into the egg mixture, then pour it back into the saucepan. Cook over medium-low heat for a few minutes, stirring almost constantly with a wooden spoon, until the mixture thickens like heavy cream. (Don\u2019t allow it to boil!) Cook for 30 seconds, scraping the bottom of the pan with the spoon. The mixture should coat the spoon and if you run your finger down the back of the spoon, it will leave a clear trail. Immediately, pour the mixture through a fine-mesh sieve into the chocolate mixture and stir to combine. Cover and chill completely in the fridge or over a bowl of ice water. Transfer to an ice cream maker and freeze according to the manufacturer\u2019s instructions. Mix in the Oreos in the last few minutes. Transfer to a container or loaf pan, cover and freeze. Soften slightly, scoop and serve frozen. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 46476,"Spinach Alfredo Pasta Bake 1 pound short pasta, such as penne or gemelli 1 cup ricotta cheese
2 tablespoons chopped fresh parsley
Zest of 1 lemon
7 tablespoons butter
One 10-ounce container mushrooms, sliced
Kosher salt and freshly ground black pepper One 8-ounce bag fresh spinach 2 cloves garlic, minced
1 cup dry white wine or low-sodium vegetable broth
1 cup half-and-half
1/2 cup heavy cream
Low-sodium vegetable broth, as needed, for thinning
1 cup grated Parmesan
3/4 cup panko breadcrumbs
Instructions: Bring a large pot of water to a boil. Cook the pasta in the boiling water, draining it about 2 minutes before the time on the package. It should still be a bit firm. Rinse it in cold water to stop the cooking process and set aside. Mix the ricotta with the parsley and lemon zest in a small bowl and set aside. Preheat the oven to 350 degrees F. Grease a 9-by-13-inch baking dish with 1 tablespoon of the butter. In a large deep skillet over medium-high heat, melt 2 tablespoons of butter. Add the mushrooms and season with salt and pepper. Cook until the mushrooms have given up their liquid, 5 to 6 minutes. Add the spinach and garlic and cook, stirring frequently, until the spinach has wilted. Remove the vegetables and set aside, leaving any liquid in the skillet. Add 2 tablespoons of butter to the skillet. Pour in the wine and let it bubble up and reduce for 1 1/2 to 2 minutes. Add the half-and-half and cream, season with salt and pepper and cook, whisking, until it's all combined. If it gets too thick as it cooks, you can thin it with a little vegetable broth. When the sauce looks good, remove it from the heat and stir in 3/4 cup of the Parmesan. Melt the remaining 2 tablespoons butter in a small pan. Remove from the heat and stir in the breadcrumbs and remaining 1/4 cup Parmesan. In the buttered baking dish, stir together the pasta, vegetables and sauce. (Add a splash of broth if needed). Add spoonfuls of the ricotta mixture, pushing them a bit into the pasta. Sprinkle the breadcrumb mixture over the top of the pasta. Cover and bake for 20 minutes. Uncover and cook until the top is brown and the mixture is bubbling, about 20 minutes more. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Chianti]

" 46477,"Conch Tempura Roll with Dirty Fried Rice and Goat Pepper Aioli 1 tablespoon grapeseed oil 4 cloves garlic, minced 1 tablespoon ginger, minced 1 onion, chopped 1 tablespoon Bahamian thyme 1 teaspoon paprika 2 goat peppers, stemmed and chopped, (may substitute Thai birds) 1/2 pound ground pork 2 tablespoons soy sauce 1 cup cooked pigeon peas (may substitute black beans) 3 cups cooked long grain rice Salt and pepper 4 sheets nori 8 large sheets conch, pounded thin, and scored on one side Canola oil, for frying 2 cups rice flour 1 cup ginger beer 4 cups club soda Goat Pepper Aioli, recipe follows 2 goat peppers, stemmed and chopped, may substitute Thai birds 1 tablespoon garlic, minced 1 tablespoon Creole mustard, may substitute Pommery 1 lime, juiced 1 cup grape seed oil Salt and pepper Instructions: Heat a large nonstick skillet over high heat. Add 1 tablespoon of grapeseed oil, and swirl to coat the pan. When the oil shimmers, add the garlic, ginger, and onions and saute, stirring occasionally, until soft and browned, 6 to 8 minutes. Add the thyme, paprika, and goat peppers, and stir to mix. Mix in the pork, and cook for 3 to 5 minutes, then add the soy sauce and saute for another 2 minutes. Add the peas, and rice and toss thoroughly until heated through. Adjust the seasonings with salt and pepper, and let cool. Arrange a sheet of the nori, shiny side down, on a rolling mat. Have a small bowl of water handy. Place the scored side of the conch on the bottom half of the nori sheet, and season with salt and pepper. Fill with the rice, and then roll. Wet the edge, and press the mat to seal. Repeat with the remaining nori, conch, and rice. Allow the maki to rest, seam side down, for 2 minutes. Fill a fryer or heavy medium pot 1/3 full with the oil and heat over high heat to 425 degrees. Place the flour in a medium bowl and slowly whisk in the ginger beer. Pour in enough club soda so that the mixture resembles a light pancake batter. Dip the rolls in the batter and fry all at once, turning as necessary, until golden, 4 to 6 minutes. Remove the rolls with a mesh spoon and drain on paper towels. Season, to taste, with the salt and pepper. With a sharp knife, slice each roll in 1/2. Cut 1 half straight across, and cut the other half diagonally into 2 pieces. With a spoon, drizzle the aioli onto the plates in a zigzag pattern, and arrange the rolls over, and serve. In a food processor, combine the peppers, garlic, and mustard, and process. With the machine running, add the oil slowly, until the mixture emulsifies. Add the oil more quickly, until the mixture is mayonnaise-like. Add the lime juice, and adjust the seasons with salt and pepper. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 46478,"Pineapple Refresher 1 (6-ounce) can pineapple juice 1 cup grapefruit-flavored soda (recommended: Fresca) 3 shots vodka 2 tablespoons frozen limeade concentrate (recommended: Minute Maid) Ice cubes Lime wheels/lime rind or pineapple wedge, for garnish Instructions: Combine all ingredients in a blender. Blend for 30 to 40 seconds, until frothy. Pour into serving glasses. Garnish with a pineapple wedge or lime wheel. ","[Vodka, Sauvignon Blanc, Pinot Grigio]" 46479,"Refrigerator Day Beef Pot Pie 4 slices bacon, chopped 1 onion, thinly sliced 1 clove garlic, minced 1/2 pound mushrooms, trimmed and thinly sliced 2 cups leftover pot roast, cut into bitesized cubes or strips 1 cup thawed \petite\ peas 3 tablespoons butter 3 tablespoons flour 2 1/2 cup chicken broth or beef broth 1/4 cup chopped dill weed 1 Kosher dill pickle, chopped Salt and pepper Refrigerated pastry crust for top of 9inch pie Instructions: In a skillet heat bacon and cook until bits have rendered. Strain and reserve the bits for later. In remaining fat in skillet (add some oil if not enough) add onions and saute for 5 minutes or until tender. Add garlic and mushrooms and continue to saute a couple of minutes or until cooked through. Remove the skillet from the heat and strain out any excess fat and liquid by pouring contents through a sieve; add bacon bits to onions and mushrooms in a mixing bowl. Stir in leftover pot roast and peas and set aside. In a small saucepan, heat 3 tablespoons of butter and add the flour. Cook for a minutes to make a roux. Add broth and whisk vigorously . Bring to a simmer and cook for a few minutes or until thickened. Add dill weed and pickle and adjust the seasoning. Preheat oven to 475 degrees. Pour sauce over the beef, peas, etc. and season to taste with salt and pepper. Pour the mixture in a quartsize, 2 inch deep round baking dish. Roll out pastry and set over the pie. Tuck excess dough under the rim and crimp the edges decoratively if you wish. Cut a couple of slits in the crust to allow steam to escape. Set pie on a baking sheet and set in middle of oven. Bake at high heat for 15 minutes. Lower heat to 375 degrees and bake for 15 minutes more or until crust is golden and the filling is hot. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 46480,"Celery-Pineapple Smoothie 4 celery stalks 1 apple, quartered 1/2 cup sliced pineapple 1 banana 1/2 cup fresh orange juice 1 tablespoon honey 1/2 cup ice 1 tablespoon green vitamin supplement Instructions: Pass the celery, apple and pineapple through a juicer. Transfer the juice to a blender and add the banana, orange juice, honey, ice, and vitamins. Blend the mixture until smooth. ","[Chardonnay, Sauvignon Blanc, Moscato, Riesling]" 46481,"Cocoa-Rubbed Flank Steak Sandwiches 1/2 cup mascarpone cheese 2 tablespoons prepared horseradish, well drained 2 tablespoons ketchup
Kosher salt One 2-pound flank steak
1 tablespoon unsweetened cocoa power
1 tablespoon ground dark-roast coffee
1 teaspoon ground cumin
1 teaspoon smoked paprika
1 tablespoon olive oil
6 ciabatta rolls
Instructions: In a medium bowl, mix together the mascarpone, horseradish, ketchup and 1/2 teaspoon salt with a rubber spatula. Cover and refrigerate until ready to use. Allow the flank steak to come to room temperature for 30 minutes before grilling. Preheat a grill or grill pan to medium high. Meanwhile, mix together the cocoa powder, coffee, cumin and paprika in a small bowl. Sprinkle the steak on both sides with 1 1/2 teaspoons salt and rub with the cocoa mixture, followed by the olive oil (to help the spices stick). Grill the steak for about 8 minutes per side, until an instant-read thermometer registers 125 degrees F in the thickest part. Remove from the grill and let rest for at least 10 minutes. Meanwhile, cut the ciabatta rolls through the equator and grill, cut-side down, until golden brown and nicely marked, about 1 minute. Spread the rolls with the mascarpone mixture. Thinly slice the steak against the grain and pile onto the rolls. Slice the sandwiches in half and serve. ","[Malbec, Syrah, Zinfandel, Tempranillo]" 46482,"Purslane Salad with Grapes and Duck 2 duck breasts (10 to 12 ounces each) Kosher salt 8 ounces purslane 2 cups red seedless globe grapes 1 tablespoon sherry vinegar Freshly ground black pepper Instructions: Score the duck breasts through the skin and fat every 1/2-inch, taking care not to cut into the meat. Sprinkle the duck on both sides with salt. Place skin-side down in a medium skillet and then raise the heat to medium. As the pan heats, the fat will render. Cook until the skin is a deep golden brown, about 12 minutes, spooning off some of the fat as it cooks, and reserving a tablespoon or so. Flip the duck and cook until an instant read thermometer registers between 128 and 132 degrees F for medium rare, another 4 to 6 minutes. Transfer to a cutting board to rest. While the duck is cooking, trim the thickest stems from the purslane and discard. Tear the purslane into 3- to 4-inch pieces. Chill until ready to serve. Halve the grapes and set aside.
When the duck is done, remove all of the fat from the pan and reduce the heat to medium-low. (If there are little brown bits stuck to the pan, just wipe or scrape them out.) Return 2 teaspoons of duck fat to the pan. Add the grapes and stir for about 2 minutes just to warm them. Add the vinegar, and stir for about a minute, scraping the bottom of the pan. Season with salt and pepper.
Pour the grape mixture over the purslane and toss. Season with salt and a generous amount of black pepper. Divide the salad among four plates. Thinly slice the duck breast and place 4 or 5 slices, overlapping slightly, alongside each salad. Serve immediately.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 46483,"Parmesan Crisps 4 ounces Parmesan cheese Instructions: Preheat the oven to 350 degrees F. Line 2 sheet pans with parchment paper. Grate 2 ounces of the Parmesan using the side of the box grater that finely grinds the cheese and then grate 2 ounces of the Parmesan using the side of the box grater that makes long shreds of cheese, and then mix them together. Drop rounded tablespoons of the grated Parmesan on the parchment paper to make neat mounds. Bake in the oven for 6 minutes until golden. Cool slightly and loosen with a metal spatula. Serve at room temperature. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc]" 46484,"Indian Split Pea Soup with Seared Shrimp and Fresh Tomato Relish 12 large shrimp, peeled l/2 teaspoon ground cumin seed 1/2 teaspoon ground cardamom seed 1/4 teaspoon finely minced garlic 1/4 teaspoon ground coriander seed 1/4 teaspoon ground cinnamon 1/8 teaspoon ground clove 1/8 teaspoon salt Pinch cayenne pepper 2 teaspoons light vegetable oil (like safflower) 1 tablespoon unsalted butter 1 cup finely minced onion (about 2 medium onions) 4 teaspoons finely minced garlic 4 teaspoons finely minced ginger root l teaspoon finely minced jalapeno (adjust to desired heat) 2 cups yellow split peas, washed l teaspoon ground coriander seed l teaspoon ground cumin seed 1 teaspoon celery seed 1/2 teaspoon ground cinnamon 1/4 teaspoon ground clove 8 cups chicken stock 1 cup finely diced fresh tomato l/4 cup finely chopped onion 1/4 cup minced cilantro leaves 1/2 teaspoon minced jalapeno 2 teaspoons fresh lemon juice l/2 teaspoon grated lemon rind Instructions: In a bowl, toss the shrimp with the cumin, cardamom, garlic, coriander, cinnamon, clove, salt and cayenne pepper. Marinate refrigerated for one hour. For the soup: In a heavy-bottomed pot, melt the butter over medium heat. Add the onion, garlic ginger root and jalapeno. Saute for two minutes, stirring. Add the split peas, coriander, cumin, celery seed, cinnamon and clove. Mix well. Add the chicken stock, stir again, and bring to a boil. Turn heat down to low and simmer slowly, partially covered, for about one hour, or until split peas are just soft. You may need to add more chicken stock if the peas become too thick and dry. While the soup is cooking, prepare the relish, toss all six ingredients together in a bowl. Season to taste. When the soup is ready, butterfly the marinated shrimp, removing the veins. Place in a heavy saute pan over medium high heat. Add two tablespoons of vegetable oil, swirling around the pan. Add the shrimp, cut side down, and saute for 2-3 minutes, or until just cooked. Turn the shrimp over, and cook the spiced side for 1 minute. Remove from pan. With a wooden spoon, crush a few of the soft peas in the soup against the side of the pot. Stir well. If the soup looks too thick, add a little chicken stock. Season to taste. Ladle hot soup into four wide soup bowls. Mix in most of the tomato relish, saving about 1/4 cup. Place three shrimp in the center of each bowl. Divide the remaining tomato relish among four bowls, placing it in the center of the shrimp. Top that with a few fresh cilantro leaves. Serve immediately. Recommended Wine: Scharffenberger Brut ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 46485,"Pumpkin Crown Cake ? cup raisins 6 tablespoons Crown Royal? Maple Finished Whiskey 1? cups all-purpose flour 1 teaspoon baking powder ? teaspoon baking soda 1 teaspoon ground cinnamon ? teaspoon ground ginger ? teaspoon salt ? cup granulated sugar ? cup packed light brown sugar ? cup vegetable oil 2 large eggs 1 cup canned pure pumpkin 8 ounces mascarpone cheese ? cup confectioners' sugar Nuts, dried fruit, or candied ginger, for garnish (optional) Instructions:

1. Preheat the oven to 350°F. Generously coat a 6-cup Bundt pan with nonstick baking spray.
2. In a small microwave-safe bowl, combine the raisins and 3 tablespoons Crown Royal® Maple Finished Whiskey. Microwave for 3 minutes and cool completely.
3. Meanwhile, in a medium bowl, whisk the flour, baking powder, baking soda, cinnamon, ginger, and salt. In another large bowl, whisk the granulated sugar, brown sugar, oil, eggs, pumpkin, and 2 tablespoons Crown Royal® Maple Finished Whiskey until smooth. Add the flour mixture and whisk until smooth, then fold in the raisins with its Crown Royal® Maple Finished Whiskey. Transfer to the prepared pan.
4. Bake until golden brown and a tester or skewer inserted comes out clean, 40 to 50 minutes. Let cool in the pan on a wire pack for 10 minutes. Unmold onto the wire rack and cool completely.
5. In a large bowl, whisk the mascarpone, confectioners' sugar, and remaining tablespoon Crown Royal® Maple Finished Whiskey. Spread on top of the cake. Garnish with nuts, dried fruit, or candied ginger, if desired. ","[Burgundy, Port, Tawny Port, Sherry]" 46486,"Masa Chips 2 quarts canola oil, for frying 1/2 cup masa flour 1/8 teaspoon kosher salt, plus more for seasoning Instructions: In a large pot, heat the oil to 325 degrees F. In a medium bowl, using your hands, mix the masa flour, salt and 6 tablespoons lukewarm water until a soft ball forms. Let the dough rest for 3 to 5 minutes. Put 2 tablespoons of the dough into a zippered bag and flatten it using a tortilla press or rolling pin. The dough rounds should be 1/16-inch thick or 3 inches in diameter. Cut the rounds into quarters. Fry in the hot oil in small batches, turning once, until golden, 3 minutes per side. Remove with a slotted spoon and drain on a paper towel-lined plate or baking sheet. While still hot, season with salt. ","[Tinto Fino, Verdejo, Garnacha, Tempranillo]" 46487,"Vegetable Corn Bread 2 tablespoons canola oil 2 cups yellow whole-grain cornmeal 1 teaspoon fine sea salt 1 teaspoon baking soda 6 fresh okra pods, stem ends trimmed, very thinly sliced (about 1 cup) 1 red onion, chopped Cut and scraped kernels from 2 ears of fresh corn, cut from the cob (about 1 cup) 1 banana pepper, thinly sliced into rings 1 jalapeno cl, thinly sliced into rings 1 small red cl, such as bird's eye or Thai, thinly sliced into rings 1/2 poblano cl, cored, seeded, and chopped 2 cups low-fat buttermilk
   1 large egg, lightly beaten Instructions: Preheat the oven to 450 degrees F. Put the oil in a large cast-iron skillet or ovenproof baking dish and heat in the oven until the oil is piping hot, about 10 minutes. Meanwhile, in a bowl, combine the cornmeal, salt and baking soda. Add the okra, onion, corn, banana pepper and chiles and toss to coat. Set aside. In a large measuring cup, combine the buttermilk and egg. Add the wet ingredients to the dry and stir to combine. Remove the heated skillet from the oven and pour the hot oil into the batter. Stir to combine, and then pour the batter back into the hot skillet. Bake until golden brown, about 35 minutes. Remove to a rack to cool slightly. Using a serrated knife, slice into wedges and serve warm. ","[Chardonnay, Sauvignon Blanc, Vermentino, Tempranillo]" 46488,"Buttermilk Fried Chicken 3 cups buttermilk 3 tablespoons kosher salt
   1 teaspoon freshly ground black pepper
   1 tablespoon sugar
   1/2 teaspoon ground cayenne
   3 cloves garlic, crushed and peeled
   3 sprigs fresh thyme
   One 3 1/2-pound chicken, cut into 10 pieces (2 wings, 2 legs, 2 thighs, each bone-in breast halved crosswise)
   Peanut oil, for frying 2 1/2 cups all-purpose flour
   1/2 cup cornstarch
   1 tablespoon sweet paprika
   2 teaspoons baking powder
   2 teaspoons garlic powder
   2 teaspoons kosher salt
   1 teaspoon dry mustard
   1/2 teaspoon ground cayenne
   1/4 cup buttermilk
   Zaatar, for sprinkling
   Instructions: For the brine: Combine the buttermilk, salt, pepper, sugar, cayenne, garlic and thyme in a gallon-size resealable plastic bag. Add the chicken pieces. Squeeze out the excess air, then seal the bag and refrigerate for at least 4 hours and up to overnight. When you're ready to fry the chicken, remove from the refrigerator and let return to room temperature, about 30 minutes. For the frying: Heat 2 to 3 inches peanut oil in a medium Dutch oven or large cast-iron skillet to 350 degrees F. Set racks on two rimmed baking sheets and keep one next to the stove. Whisk together the flour, cornstarch, paprika, baking powder, garlic powder, salt, mustard and cayenne in a large bowl. Drizzle in the buttermilk in 3 or 4 additions, tossing the flour in between additions to make small clumps. Remove the chicken from the brine one piece at a time and dredge well in the seasoned flour mixture. Set the chicken skin-side up on a rack. When the oil reaches 350 degrees F, lightly dredge the thighs and legs again. Fry for 2 minutes, then add the wings. Continue to fry the chicken, keeping the oil around 330 degrees F, for 4 more minutes. Turn and continue to fry until both sides are crisp and deep golden and the interior of a thigh reads 165 degrees F on an instant-read thermometer, 4 to 6 minutes more (the chicken will take 10 to 12 minutes total from when you add the thighs and legs). Remove the chicken to the second rack to drain. Return the oil temperature to 350 degrees F. Lightly dredge the breast pieces again and fry as you did the thighs, turning halfway through, 10 to 12 minutes in all. Drain on the rack with the other pieces. Transfer to a serving platter and sprinkle with zaatar. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 46489,"Winesicles 3 1/4 cups red wine 1/4 to 1/3 cup sugar 1 or 2 cinnamon sticks, 4 or 5 whole cloves, 1 star anise, 6 to 8 allspice berries, or a combination Small piece lemon peel (yellow part, no white pith Instructions: Combine all ingredients in a saucepan. If you want to make popsicles, bring the mixture to a boil, turn down the heat and simmer for at least five minutes (this gives the alcohol a chance to burn off). Turn off heat, let the mixture stand for 10 minutes, strain out the solids and pour into popsicle molds. Freeze. If you want to leave the alcohol in and make granitas, don't let the mixture boil. Just summer for a few minutes to let the flavors combine, let it stand, strain and freeze in ramekins. ","[Barolo, Chianti, Rioja, Shiraz]" 46490,"Salt & Vinegar Encrusted Quail and Potato Puree with Honey Sriracha Sauce Canola oil, for cooking 1 teaspoon garlic powder
   1 teaspoon onion powder
   1 teaspoon smoked paprika
   Salt and freshly ground black pepper Salt and freshly ground black pepper
   3 quails, split
   1/2 cup sriracha hot sauce 2 tablespoons honey
   1/2 cup panko breadcrumbs
   One 2 1/2-ounce bag salt and vinegar potato chips
   1 large egg
   1/4 to 1/2 cup milk
   3 potatoes
   1 clove garlic
   1/4 cup sour cream
   2 tablespoons unsalted butter
   Instructions: Heat a deep fryer with canola oil to 375 degrees F. Create a rub by combining the garlic powder, onion powder, paprika, 2 teaspoons salt and 1 teaspoon black pepper in a small bowl. Rub the seasoning mix over the quails and set aside.
   Combine the sriracha and honey with a whisk in a small bowl and set aside. Heat 2 to 3 tablespoons canola oil in a cast-iron skillet over medium heat. Once the oil is hot, place the quail in the pan and sear on both sides, 2 to 3 minutes per side.
   Combine the panko breadcrumbs and potato chips in a food processor and pulse until fully combined. Transfer to a shallow bowl. Combine the egg and a splash of milk in a second shallow bowl and whisk together. Dip each quail in the egg mixture, and then coat with the chip mixture.
   Flash fry the quail in the deep fryer until golden brown, 2 to 3 minutes.
   Cut the potatoes into cubes and place in a saucepan of water seasoned with 2 teaspoons salt and the garlic. Bring to a boil and cook until the potatoes are tender.
   Drain and place in a food processor. Add the sour cream, butter and enough milk to process to desired consistency. Season with salt and pepper and run the mixture through a fine mesh sieve. To serve, place a scoop of mashed potatoes in the middle of each plate. Top with a quail and drizzle with the honey sriracha sauce. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 46491,"Swee 'N' Sassy Beans 1/4 pound breakfast sausage or bacon, crumbled 1/4 cup diced onion 1/4 pound pulled or chopped Bar-B-Q'd pork shoulder or smoked pork butt Four 16-ounce cans store-bought pork and beans 1/4 cup Sweet Bar-B-Q sauce or Willingham's W'ham Sweet'n Sassy Sauce 1/2 cup molasses 1 1/2 tablespoons mild seasoning mix or Willingham's W'ham Mild Seasoning 1/2 teaspoon liquid smoke (optional) Instructions: Start the grill, allowing it to reach a temperature of 250 degrees, or pre heat the oven to 350 degrees. In a large skillet, cook the sausage and onion over medium-high heat for 5 to 6 minutes until the sausage is browned and the onion softened. Add the pork and cook for 2 to 3 minutes longer until the meat is just heated through. Set aside. In a large bowl, combine the pork and beans, sauce, molasses, seasoning mix, and liquid smoke, if using. Stir well and transfer to a deep casserole. The casserole should be large enough to hold the mixture so that it is no deeper than 4 inches and no shallower than 2 inches. Add the sausage-pork mixture and stir well. Cook on the grill, uncovered, for 3 1/2-hours, or in the oven, covered, for 2 1/2-hours until hot and bubbling and the flavors are well blended. ","[Chardonnay, Merlot, Zinfandel, Petite Sirah]" 46492,"NutriBullet? Salsa 1/4 cup fresh cilantro leaves 2 plum tomatoes, quartered
   1 clove garlic
   1/2 jalapeno, seeded
   1/4 small red onion, sliced
   Kosher salt
   1 tablespoon fresh lime juice
   Instructions: Add the cilantro, tomatoes, garlic, jalapeno, onion and 1 teaspoon salt to a NutriBullet? tall cup (24 ounces). Pour over the lime juice. Attach the extractor blade and pulse until just chopped. Store in an airtight container in the refrigerator for up to 2 days. ","[Rioja, Tempranillo, Garnacha, Pinot Grigio]" 46493,"Chocolate Clearing Facial 3 tablespoons oatmeal 1/2 cup powdered unsweetened cocoa 1/2 ripe avocado, pitted and removed from skin 3 tablespoons honey 1/4 cup heavy cream, plus a little bit to adjust consistency 1 tablespoon cottage cheese Instructions: Put oatmeal in a blender and grind until it is a fine powder. Combine the oatmeal powder in a bowl with the remaining ingredients. Mix until thoroughly combined, use the back of a spoon to work in the avocado. Add a splash more of heavy cream if the mixture is too stiff, it should be the consistency of frosting. Using your finger tips gently apply the mixture to your face keeping clear of you eye lids and the delicate skin under the eye. Keep on for 10 minutes. Rinse with warm water. ","[Merlot, Cabernet Sauvignon, Malbec, Petite Sirah]" 46494,"Cheesy Cauliflower Soup 4 thin slices bacon, cut into small bits 1 white onion, finely diced
   1 head cauliflower, broken into small florets
   1/2 teaspoon Cajun spice, or more to taste
   Kosher salt and freshly ground black pepper 8 cups (2 quarts) low-sodium chicken broth
   4 tablespoons (1/2 stick) butter
   1/4 cup all-purpose flour
   2 cups whole milk
   1 cup half-and-half
   3 cups grated Monterey Jack cheese, plus more for serving
   1/4 cup sour cream
   2 tablespoons minced fresh parsley, plus more for serving Instructions: In a large pot, fry the bacon pieces over medium-high heat until crisp. Drain the bacon on a paper towel and set aside. Pour off the grease and return the pot to the stove. Add the onions to the pot and cook over medium-high heat for 3 to 4 minutes. Add the cauliflower, sprinkle with the Cajun spice and 1/2 teaspoon black pepper and cook, stirring, until the cauliflower starts turning golden brown, another 3 to 4 minutes. Stir in the chicken broth, bring to a boil, reduce the heat to a simmer and cook for 15 minutes. Use an immersion blender to puree the mixture slightly, or all the way if you prefer. (Or use a regular blender; just don't fill too full.) In a separate saucepan or skillet, melt the butter. Sprinkle in the flour and whisk to form a paste. Pour in the milk, then continue cooking until it thickens. Remove from the heat and stir in the half-and-half. Pour the white sauce into the soup. Turn the heat to medium high and bring back to a boil for 3 to 5 minutes. Reduce the heat to low, stirring in the cheese and sour cream until the cheese is fully melted. Stir in the parsley. Taste and adjust the seasoning. Serve with a little extra cheese, a sprinkle of bacon and a sprinkle of parsley. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]

" 46495,"Creamy Collard Greens and Bacon 2 cups water 4 ounces smoky bacon, sliced crosswise into 1/4-inch strips 8 pounds collard greens, stems and tough inner ribs discarded 2 large onions, chopped 3/4 cup coarse dry bread crumbs 1/4 cup plus 2 tablespoons freshly grated Parmesan 1 tablespoon minced parsley leaves 1 teaspoon minced sage leaves 1 garlic clove, minced 1 tablespoon extra-virgin olive oil Butter, for greasing dish 2 cups heavy cream Salt and freshly ground black pepper 3 large eggs, lightly beaten Instructions: In a large stockpot, add the water and bacon and bring to a boil over high heat. Add the collard greens by handfuls, stirring until each batch is wilted before adding more. Bring to a boil and add the onions. Cover and simmer over moderate heat until the collards are very tender, about 40 minutes. Remove from the heat and let cool, then squeeze the water out of the collards until almost dry. Place collards on a cutting board and coarsely chop. Meanwhile, in a food processor, combine the dry bread crumbs with the Parmesan, minced parsley, sage, garlic and extra-virgin olive oil. Pulse until just blended. Preheat the oven to 350 degrees F. Generously butter a shallow 4-quart casserole. In a large bowl, mix the collards with the cream and season with salt and pepper. Stir in the eggs until blended and spread the collards into the prepared casserole. Cover with foil and bake for 30 minutes. Remove from the oven and sprinkle the Parmesan crumbs over the collards. Return to the oven and bake for about 20 minutes longer, or until the crumb topping is golden. Preheat the broiler and broil the collards 10 inches from the heat until the bread crumb topping is golden brown and crisp. Serve hot. Tastes great with fried chicken. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Gavi]" 46496,"Chopped Salad with Roasted Vegetables 8 ounces fresh asparagus, trimmed 3 medium carrots, peeled
1 medium red onion, sliced 1/2 inch thick
Nonstick olive oil cooking spray
Kosher salt and freshly ground black pepper
2 romaine hearts, finely chopped
1/2 head iceberg lettuce, finely chopped
One 15-ounce can garbanzo beans, rinsed and drained
8 ounces shredded mozzarella (about 1 cup)
6 ounces Italian salami, chopped
5 ounces cherry tomatoes, chopped
1/2 cup extra-virgin olive oil
1/4 cup red wine vinegar
Instructions: Preheat the oven to 425 degrees F. Line 2 baking sheets with parchment paper. Put the asparagus on 1 baking sheet in a single layer and the carrots and onions on the other in a single layer. Spray the vegetables generously with cooking spray and sprinkle with a few pinches of salt. Cook, stirring about halfway through, until tender and slightly caramelized, 15 minutes for the asparagus and 40 minutes for the carrots and onions. Set aside to cool. Meanwhile, combine the romaine, iceberg lettuce, garbanzo beans, mozzarella, salami and tomatoes in a large bowl. In a small bowl, whisk together the oil, vinegar, 3/4 teaspoon salt and 1/4 teaspoon pepper until well blended. Set aside. When cool enough to handle, chop the roasted vegetables into 1/4 inch to 1/2 inch pieces and add to the salad. Add the dressing and toss thoroughly. Add salt and pepper to taste, if necessary. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 46497,"One Recipe, Two Meals: Pasta Primavera Coarse salt and freshly ground pepper One 14.5-ounce box rotini 3/4 cup chicken stock 4 tablespoons butter 1/4 cup plus 1/3 cup freshly grated Parmesan, plus extra for garnish 1 cup frozen peas, thawed 2 tablespoons extra-virgin olive oil 4 cups broccoli florets 1 medium bunch asparagus, ends trimmed, cut into 2-inch pieces 2 cups cherry tomatoes 1/4 cup dry white wine 4 cloves garlic, minced 1 tablespoon fresh thyme leaves Chopped fresh parsley, for garnish Instructions: Bring a large pot of salted water to a boil. Add the rotini and cook until al dente, according to the box directions. Save a cup of the pasta water and drain the rest.
At this point, scoop out two cups of the cooked pasta and place it back in the pot. Add 1/4 cup chicken stock and 1 tablespoon butter. If needed, add a little bit of the reserved pasta water to create a thin sauce. Add 1/4 cup Parmesan and stir to combine.
Serve to your kids as is, or with 1/4 cup warmed peas, with extra grated Parmesan on top.
Place the remaining cooked pasta back in the pot.
In the meantime, heat the oil in a large saute pan over medium-high heat. Add the broccoli florets and asparagus pieces to the pan. Add 1/4 cup water and cover to steam, about 3 minutes.
To the pan, add the cherry tomatoes, white wine, garlic, thyme leaves, 2 tablespoons butter and the remaining 1/2 cup chicken stock. Sprinkle with salt and pepper. Let saute for a few more minutes until the colors pop. Finally, add the peas and toss. Off the heat, add the last tablespoon of butter and another 1/3 cup Parmesan. If needed, stir in a little of the reserved pasta water to create a sauce. Toss to combine.
Serve the adult-friendly pasta primavera with fresh parsley and more Parmesan-and that extra white wine, for Pete's sake! ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Barbera]" 46498,"Green Bean Casserole - Slimmed 3 to 4 medium shallots, in their skins Kosher salt, plus 1 1/2 teaspoons 1 pound fresh green beans, stemmed, and halved crosswise 1 tablespoon extra-virgin olive oil 8 ounces cremini mushrooms, sliced (about 4 cups) 2 tablespoons unsalted butter 3 tablespoons all-purpose flour 1 1/2 cups mushroom, vegetable, or chicken broth (see Cook's Note) 3 teaspoons fresh thyme leaves Freshly ground black pepper Vegetable cooking spray 1 cup fresh bread crumbs Instructions: Preheat the oven to 400 degrees F. Put the shallots (in their skins) on a small baking dish, roast until soft, about 30 minutes. When cool enough to handle, skin and coarsely chop the shallots. Set aside. Bring a medium-large saucepan of water to a boil over high heat. Add kosher salt, to taste. Add the green beans, and cook, uncovered, until crisp-tender and bright green, about 3 minutes. Drain the beans in a colander and rinse with cold water. Transfer the beans to a large bowl. In the same saucepan, heat the oil over medium heat. Add the mushrooms, season with 1 teaspoon salt, cook, stirring occasionally, until browned, about 7 minutes. Add the mushrooms to the beans. Melt the butter in a small saucepan over medium heat. Add the flour and cook, stirring with a wooden spoon, until golden, about 2 minutes. Slowly whisk in the broth, increase the heat to high, and bring to a boil. Add the shallots, 1 teaspoon of the thyme, and remaining 1/2 teaspoon of salt. Reduce the heat to maintain a simmer and cook until thickened, stirring occasionally, about 5 minutes. Pour the sauce over the vegetables and stir to combine evenly. Spray a 2-quart baking dish with vegetable cooking spray. Transfer the vegetable mixture to the pan. Add the remaining 2 teaspoons of thyme to bread crumbs and scatter over the vegetables. Bake uncovered until the sauce bubbles and the crumbs brown, about 20 minutes. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]" 46499,"Captain Parker's Chowder 2 ounces salt pork, cut in chunks 3/4 pound all-purpose flour 3/4 pound sweet butter, plus 1/4 pound 4 cups chopped onion 1 1/2 cups chopped celery 1 pinch dry thyme 1 teaspoon celery seed 1 bay leaf 1 quart water 3 chef potatoes, peeled and diced 6 ounces clam base (recommended: Minors) 1 quart fresh chopped clams and their juice 1 quart light cream 1 teaspoon salt 1 teaspoon ground pepper Instructions: Put the salt pork on a plate and wrap in plastic. Cook in microwave for 2 1/2 minutes. Meanwhile, make roux with the same amounts of butter and flour. Add 3/4 pound of flour to 3/4 pound of the butter and stir. Make the roux pourable but not too loose or too thick. Begin to cook on low flame or in an oven until the roux is nice and hot. In a heavy bottomed pot, put the remaining 1/4 pound butter and the salt pork. After the salt pork gets lightly browned, take the chunks out. Add the onion, celery and herbs, let it saute for about 5 minutes. Add water and potatoes and bring it to a boil. Then add the clam base, keep stirring so the base and potatoes don't stick or burn to the bottom of the pan. Add the clams and their juice. When the potatoes become slightly tender bring everything back to a boil and start adding the hot roux. Turn the flame down a little and let simmer for approximately 5 minutes. Slowly add the light cream to the base until you get the right creamy chowder, not too thick or thin. Season with salt and pepper. ","[Chardonnay, Sauvignon Blanc, Riesling, Chenin Blanc]" 46500,"Cajun Pork Tenderloin with Braised Greens 3 slices bacon, thinly sliced crosswise 1 small red onion, sliced 2 cloves garlic, smashed 1 large tomato, diced (about 2 cups) Kosher salt 8 cups roughly chopped kale leaves (about 1 pound, ribs removed) 1 1/2 cups low-sodium chicken broth 2 tablespoons apple cider vinegar 2 tablespoons Cajun spice blend 2 tablespoons vegetable oil 2 (14-ounce) pork tenderloins, each halved crosswise Store-bought dinner rolls or biscuits, for serving Instructions:

1. Preheat the oven to 400 degrees F. Cook the bacon in a large skillet over medium heat until crisp and browned, about 6 minutes. Increase the heat to medium-high and add the onion, garlic, tomato, and season with salt. Cook until the vegetables are tender, about 5 minutes. Stir in the kale and broth, cover, cook until wilted, about 8 minutes. Stir in the vinegar and season with salt.
2. Meanwhile mix the Cajun spice with 1 tablespoon vegetable oil to make a paste. Rub the pork with the spice paste. Heat an ovenproof skillet over medium-high heat. Add the remaining 1 tablespoon oil and sear the pork, turning until all sides are golden brown, about 4 minutes. Transfer the skillet to the oven and roast until an instant-read thermometer inserted into the meat registers 145 degrees F, about 15 minutes. Set aside for 5 minutes to rest on a cutting board before slicing.
3. Thinly slice the pork, divide evenly among four plates. Serve the pork with the greens and their liquid along with store-bought rolls or biscuits. ","[Chardonnay, Zinfandel, Cabernet Sauvignon, Malbec]

" 46501,"Pork Ribs Braised In Young Coconut Juice: Suon Ram Man 6 cloves garlic, minced (2 tablespoons) 1 red Asian shallot, diced 2 tablespoons sugar Salt and freshly ground black pepper 2 tablespoons fish sauce
1 teaspoon oyster sauce 10 1/2 ounces/ 300 g pork spare ribs, cut into 3/4-inch by 1 1/4-inch/ 2 cm by 3 cm pieces Vegetable oil, for deep frying 1 cup/ 250 ml young coconut water 1 onion, sliced into segments 2 fresh coriander (cilantro) sprigs Instructions: Serving suggestion: Steamed jasmine rice. In a mixing bowl, combine 1 tablespoon garlic, shallot, sugar, 1 teaspoon salt, 1 teaspoon pepper, fish sauce, and oyster sauce. Mix well, then add the pork ribs and stir to coat well. Set aside to marinate for 20 minutes. Pour the oil into a wok and heat to 350 degrees F/ 180 degrees C, or until a cube of bread dropped into the oil browns in 15 seconds. Add the undrained pork in batches and deep-fry over medium heat for 3 minutes, or until brown. Remove the pork and drain on a kitchen paper-lined tray. Put the coconut water in a saucepan and bring to the boil. Add the pork ribs and simmer for 5 minutes, then increase the heat and cook for a further 3 minutes, or until the coconut water has reduced to a quarter of its original amount. Add the remaining 1 tablespoon garlic, onion, and a pinch black pepper. Stir constantly for 5 minutes, then turn off the heat. Transfer the ribs to a serving platter and garnish with coriander (cilantro). Serve with steamed jasmine rice. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 46502,"Steak Summer Rolls 1/2 cup plain 2% Greek yogurt 1 tablespoon chopped fresh dill 1 small Persian cucumber, grated Kosher salt and freshly ground black pepper 2 ounces rice vermicelli 1/2 small red onion, cut into 1/4-inch-thick rounds (keep the rounds intact) One 10- to 12-ounce boneless strip steak Kosher salt and freshly ground black pepper Eight 8-inch spring roll rice wrappers 6 red radishes, thinly sliced on a mandoline 1/2 cup fresh flat-leaf parsley leaves, dill leaves or a combination 1 medium carrot, thinly sliced on a mandoline 1 small Persian cucumber, thinly sliced on a mandoline 6 cups baby spinach leaves Instructions: For the dip: Combine the yogurt, dill, cucumber, 1/2 teaspoon salt and several grinds of pepper in a small bowl. Cover and refrigerate until ready to serve. For the summer rolls: Prepare the rice vermicelli according to the package directions. Drain, pat dry and set aside.
Preheat an outdoor grill or a grill pan to medium high. Grill the onions until charred, about 3 minutes per side. Separate the onion rounds into individual rings.
Sprinkle the steak with salt and pepper. Grill until nicely charred and medium rare, 4 to 5 minutes per side. Let rest for 10 minutes, then trim and slice on the bias and against the grain into 24 long strips. Build the summer rolls: Fill a large bowl with water. Working one at a time, submerge a rice wrapper in the water until pliable. Lay out on a paper towel. Arrange a row of radishes in the center of the wrapper. Put a row of the herbs on one side and a row of alternating carrots and cucumbers on the other. Top all the veggies with a single layer of spinach, then 3 slices of steak, 3 small onion rings and one-eighth of the noodles. Top with another single layer of spinach leaves. Fold in the sides and roll up like a burrito. Cover with a damp paper towel. Repeat with the remaining ingredients. Serve with the dip on the side.
","[Cabernet Sauvignon, Pinot Noir, Syrah, Zinfandel]

" 46503,"Shrimp and Spaghetti Aglio e Olio 1 pound dried spaghetti Kosher salt and freshly ground black pepper
1/2 cup extra-virgin olive oil, plus more for finishing
1/2 teaspoon dried pepperoncini flakes
4 garlic cloves, thinly sliced
1 pound extra-large shrimp, peeled, deveined and butterflied
2 tablespoons chopped fresh basil leaves
2 tablespoons chopped fresh parsley leaves
1 tablespoon chopped fresh rosemary leaves
Instructions: Add the pasta to a large pot of boiling salted water and stir. Cook until al dente, about 2 minutes less than the box instructions. Meanwhile, add the olive oil to a large saute pan over medium heat. Add the pepperoncini flakes along with the garlic and cook until just starting to turn very light golden brown, about 2 minutes, then turn up the heat slightly and add the shrimp. Sprinkle with salt and pepper and saute until the bottom turns pink or opaque, 2 to 3 minutes on one side. Turn the shrimp over to finish cooking, about 1 minute. Add about 1/3 cup of the pasta water. Drain the pasta and add it to the saute pan. Turn up the heat slightly and let cook to thicken the sauce, about 1 minute. Add the herbs, reserving about a teaspoon of each for garnish. Season with salt and pepper as needed. Transfer to a serving dish. Drizzle with a little olive oil and garnish with the reserved herbs. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 46504,"Creamy Avocado Dip 1 firm-ripe avocado, halved, pitted and cut into large chunks 1/4 cup sour cream 3 tablespoons grated Parmesan Juice of 1 lime Pinch cayenne pepper Kosher salt Instructions: Process or blend the avocado, sour cream, Parmesan, lime juice, 1 tablespoon water, cayenne and 1/2 teaspoon salt in a food processor or blender until smooth and creamy. Serve right away. ","[Chardonnay, Sauvignon Blanc, Riesling]" 46505,"Chicken Satay with Spicy Peanut Sauce and Cucumber Relish 1/2 cup coconut milk 1 tablespoon fish sauce 2 teaspoons red curry paste 1 teaspoon palm sugar or brown sugar 1 tablespoon chopped cilantro 1/2 teaspoon ground turmeric Salt and freshly ground black pepper 1 pound boneless, skinless chicken breasts 1 cup coconut milk 3 tablespoons red curry paste 1/2 cup chunky peanut butter 1/2 cup chicken stock 1/4 cup palm sugar or brown sugar 2 tablespoons tamarind liquid, or fresh lime juice 1 teaspoon salt 1 large Japanese cucumber, peeled, halved and thinly sliced 2 shallots, thinly sliced 1 small Thai chili or serrano chili, thinly sliced 1/3 cup white vinegar 2 teaspoons palm sugar or brown sugar 1 teaspoon salt Cilantro leaves, for garnish Instructions: In a bowl, combine all the marinade ingredients except the chicken. Slice the chicken into long, thin strips, about 3 inches long by 1 inch wide, and add to marinade. Turn chicken to coat, cover and refrigerate for up to 4 hours. Meanwhile, prepare the sauce: Bring the coconut milk to a simmer in a small saucepan. Whisk in curry paste until dissolved, about 1 to 2 minutes. Whisk in peanut butter, stock and sugar, reduce heat and cook until smooth, stirring constantly, about 5 minutes. Remove from heat and add tamarind juice and salt. Set aside to cool to room temperature. Prepare relish: Place cucumber, shallot, and chili slices in a small bowl. Heat the vinegar, sugar and salt in a small saucepan, stirring, until mixture reaches a boil and sugar is dissolved, about 3 minutes. Remove from the heat, cool to room temperature, and then pour over cucumber mixture. Garnish with cilantro leaves and set aside. Prepare grill and thread marinated chicken onto soaked bamboo skewers. Place on grill and cook 5 to 7 minutes, or until cooked through, turning once. Serve with peanut sauce and cucumber relish. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 46506,"Guacamole 4 ripe avocados 2 limes, juiced 1/2 medium red onion, finely chopped 1 big handful fresh cilantro leaves, finely chopped 1/4 teaspoon ground cumin 2 tablespoons extra-virgin olive oil Kosher salt and freshly ground pepper Instructions: Halve and pit the avocados; with a spoon scoop out the flesh into a bowl. Mash the avocados with a fork, leaving them a bit chunky. Add the remaining ingredients, and fold everything gently together to mix. Taste and adjust seasoning. Lay a piece of plastic wrap right on the surface of the guacamole so it doesn't brown and refrigerate for at least 1 hour before serving. ","[Rioja, Tempranillo, Garnacha, Pinot Grigio]" 46507,"Quick Roasted Chicken 1 roaster chicken, about 4 pounds 4 tablespoons unsalted butter, at room temperature
2 teaspoons smoked paprika
1/2 to 1 teaspoon kosher salt
1/4 teaspoon ground black pepper
Instructions: Preheat the oven to 450 degrees F. Line a baking sheet with aluminum foil (using foil makes for a faster clean up). Pat the chicken completely dry so that the butter will stick. Using a pair of kitchen shears, cut out the back bone by cutting down each side of it to remove. Turn the chicken over and lay it out flat on the cutting board. Using both hands, press down firmly on the chicken breast to break the breast bone and flatten the chicken as best you can. Tuck the wing tips behind the wings. Put the chicken on the prepared baking sheet. Rub the entire skin with the butter, then sprinkle on the smoked paprika, salt and pepper and rub it in. Roast until a meat thermometer reads 160 degrees F, 35 to 45 minutes. Let rest before carving. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 46508,"Chocolate Stout Bundt Cake Nonstick cooking spray Unsweetened cocoa powder, for dusting 2 1/2 cups all-purpose flour 3/4 teaspoon baking soda 1/2 teaspoon salt 1 cup (2 sticks) unsalted butter 3/4 cup stout beer, such as Guinness 12 ounces semisweet chocolate, chopped 3 large eggs 1 cup packed dark brown sugar 1 cup granulated sugar 1/2 cup sour cream 1/3 cup heavy whipping cream 1/4 cup Mexican crema Powdered sugar, for garnish Fresh mint leaves, for garnish Instructions: Preheat the oven to 350 degrees F. Spray a 12-cup bundt pan with cooking spray and dust with cocoa powder, tapping out the excess. In a medium bowl, whisk together the flour, baking soda and salt. Reserve for later use. In a small saucepan, combine the butter and beer. Cook over medium heat until the butter melts. Remove from the heat and add 8 ounces of the chocolate, whisking until the chocolate completely melts and the mixture is smooth. Using an electric mixer set to medium-high speed, beat the egg, brown sugar and granulated sugar until fluffy. Beat in the chocolate-stout mixture and sour cream. Reduce the speed to low and gradually add the flour mixture until just combined, making sure not to over mix. Pour the batter into the prepared pan and bake until a toothpick inserted into the center comes out clean, about 50 minutes. Cool the cake for 30 minutes in the pan and then invert onto a serving plate. In a small saucepan, bring the whipping cream and Mexican crema to a boil. Once boiling, remove from the heat and add the remaining 4 ounces chocolate. Whisk until smooth. Drizzle over the inverted bundt cake. Using a fine mesh sieve, sprinkle some powdered sugar over the top. Arrange fresh mint leave around the cake and serve. ","[Pinot Noir, Cabernet Sauvignon, Merlot, Malbec]

" 46509,"Crispy Stuffed Shell Bites 1 tablespoon olive oil 1 pound hot Italian turkey sausage 2 shallots, minced 2 cloves garlic, minced One 15-ounce container part-skim ricotta cheese 2 tablespoons grated Parmesan 1/2 cup sun-dried tomatoes, chopped 2 tablespoons chopped fresh basil 1 tablespoon chopped fresh chives 1/4 teaspoon salt 1/8 teaspoon freshly ground black pepper One 1-pound box medium pasta shells 4 cups vegetable oil Instructions: Heat a medium saute pan over medium-high heat. Add the oil, then the turkey sausage, and cook, breaking up the sausage into small pieces with a wooden spoon, until it is beginning to brown and fully cooked, about 5 minutes. Add the shallots and garlic and continue to cook until the sausage has browned and the shallots are soft, about 4 minutes. Set aside to cool.
Bring a large pot of salted water to a boil. In a large bowl, using a rubber spatula, mix together the cheeses, tomatoes, basil, chives, salt and pepper. Fold in the cooled sausage mixture. Cover and refrigerate until ready to use.
Cook the pasta to al dente according to the package instructions. Strain the pasta well and spread it on paper towels in one layer to dry completely.
In a medium saucepan, heat the oil over medium heat to 350 degrees F. In small batches, fry the dried shells until golden brown and crispy, stirring occasionally so they don't stick to one another. Remove the shells with a slotted spoon and drain on a paper towel-lined plate. Continue with the remaining pasta.
Fill each shell with about 1 teaspoon of the filling. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 46510,"Fruity Couscous 2 tablespoons butter 1 cup couscous steeped in 1 1/4 cups boiling water for 15 minutes 1/3 cup currants or raisins soaked in 2 tablespoons rum 2 teaspoons sugar Salt and freshly ground black pepper 1/2 cup chopped walnuts, pecans or sliced almonds Sour cream or plain yogurt for garnish Instructions: Heat butter in skillet; break clumps of couscous with your fingers. Add couscous to skillet with raisins, rum, and sugar saute for a couple of minutes to heat through; season to taste with salt and pepper. Remove from heat and stir in nuts. Top kebabs and couscous with yogurt. ","[Chardonnay, Riesling, Moscato, Sauvignon Blanc]" 46511,"Healthy Cauliflower Rice 1 large head cauliflower, separated into 1-inch florets 3 tablespoons olive oil 1 medium onion, finely diced Kosher salt 2 tablespoons fresh parsley leaves, finely chopped Juice of 1/2 lemon Instructions: Trim the cauliflower florets, cutting away as much stem as possible. In 3 batches, break up the florets into a food processor and pulse until the mixture resembles couscous. Heat the oil in a large skillet over medium-high heat. At the first wisp of smoke from the oil, add the onions, and stir to coat. Continue cooking, stirring frequently, until the onions are golden brown at the edges and have softened, about 8 minutes. Add the cauliflower, and stir to combine. Add 1 teaspoon salt, and continue to cook, stirring frequently, until the cauliflower has softened, 3 to 5 minutes. Remove from the heat. Spoon the cauliflower into a large serving bowl, garnish with the parsley, sprinkle with the lemon juice and season to taste with salt. Serve warm. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 46512,"Mole Poblano with Chicken Wings 20 pasilla negro chiles 16 mulato chiles
10 ancho chiles
1/2 cup neutral cooking oil
1 teaspoon white vinegar
2 tablespoons neutral cooking oil 1/3 cup plus 1 tablespoon blanched almonds
1/4 cup shelled raw peanuts
1/4 cup plus 2 tablespoons sesame seeds, toasted
2 tablespoons pepitas (pumpkin seeds)
3/4 teaspoon black peppercorns
1/4 teaspoon anise seeds
2 whole cloves
1 stick cinnamon
2 large plum tomatoes, halved
2 corn tortillas
1 bolillo roll, sliced in half
1/2 small onion, sliced crosswise into 1-inch-thick slices 1/2 cup cocoa nibs
1/3 cup raisins
Two 3.1-ounce tablets Mexican chocolate, chopped
2 sprigs fresh mint
2 sprigs fresh Italian parsley
Kosher salt
1/2 cup chicken stock
Nonstick cooking spray, for the rack 3 pounds party-style chicken wings (drummettes and wingettes)
2 tablespoons vegetable oil
1 tablespoon ground cumin
1 tablespoon smoked paprika
Kosher salt and freshly ground black pepper
1/4 cup fresh parsley leaves 1/2 cup pomegranate seeds Instructions: For the chiles: The day before making the mole, remove the stems and seeds from the chiles; rinse the chiles and pat dry. Heat the oil in a large skillet, then add the chiles (in batches if necessary) and fry until glossy, about 4 minutes. Drain and place in a Dutch oven. Cover with 10 cups hot water, then add the vinegar and let stand overnight, covered. The next day, drain the chiles, then pat dry and reserve the soaking liquid. For the mole sauce: Preheat a grill pan over medium-high heat. Add the oil and chiles to a wok or a very large saute pan and turn the heat on medium-high heat. Once the oil is heated, remove the chiles to a plate, leaving the oil in the wok. Add the blanched almonds, peanuts, sesame seeds, pepitas, black peppercorns, anise seeds, cloves and cinnamon stick to the wok and toss to combine and toast, about 2 minutes. Grill the tomatoes, corn tortillas, bolillo roll and onion until each are charred on both sides. Remove from the pan and add directly to the toasted spices. Add the cocoa nibs, raisins, Mexican chocolate, mint and parsley and stir to combine, allowing the chocolate to melt. Carefully add the wok ingredients to a blender and slowly blend. Taste and adjust the seasoning as needed with salt. Pour the sauce into a medium saucepan along with the chicken stock and 1/2 cup reserved cl liquid and turn the heat to medium. Once at a simmer, adjust the seasoning with salt. For the wings: Preheat the oven to 400 degrees F. Line a sheet pan with foil and place an oven-safe rack on top of the foil. Coat the rack with cooking spray. Place the chicken wings in a large bowl along with the oil, cumin and smoked paprika and sprinkle with salt and pepper. Toss the wings until coated. Arrange the chicken wings in a single layer on the rack. Bake until crispy and golden brown, about 30 minutes. Place the wings in a very large bowl and cover with the mole sauce. Carefully toss until each wing is evenly coated. Add the wings to a platter and top with the parsley and pomegranate seeds. ","[Syrah, Tempranillo, Garnacha, Zinfandel]" 46513,"Instant Chocolate Mousse 3 cups mini marshmallows 1/2 stick unsalted butter, softened 9 ounces best quality semisweet chocolate, chopped into small pieces 1/4 cup hot water from a recently boiled kettle 1 cup heavy cream 1 teaspoon vanilla extract Instructions: Put the marshmallows, butter, chocolate and water in a heavy-based saucepan. Put the saucepan on the stove, over heat, though keep it fairly gentle, to melt, stirring every now and again. Remove from the heat. Meanwhile whip the cream with the vanilla until thick and then fold into the cooling chocolate mixture until you have a smooth, cohesive mixture. Pour or scrape into 4 or 6 glasses or small dishes and chill until you want to eat. The sooner the better! ","[Chardonnay, Moscato, Riesling, Sparkling wine]" 46514,"Berry French Toast Casserole 2 tablespoons unsalted butter One 1-pound, day-old unsliced loaf white bread 2 1/2 cups mixed berries, such as blueberries, raspberries and blackberries 3 cups milk 2/3 cup granulated sugar 1/2 cup heavy cream 2 teaspoons pure vanilla extract 1/2 teaspoon pure almond extract 6 large eggs Kosher salt Confectioners' sugar, for dusting Warm maple syrup, for serving Instructions: Butter the bottom and sides of a 9-by-13-inch baking dish. Slice the bread into 3/4- to 1-inch-thick slices. Tile the bread in the dish, overlapping the slices. Scatter the berries over the bread, letting some fall to the bottom of the dish. Whisk the milk, granulated sugar, cream, vanilla and almond extracts, eggs and 1/4 teaspoon salt in a medium bowl until the sugar is dissolved. Pour over the bread and berries and press gently on the bread to immerse in the egg mixture. Melt the butter and drizzle over the top of the casserole. Cover with plastic wrap and refrigerate overnight. Preheat the oven to 350 degrees F. Remove and discard the plastic wrap. Bake the casserole until golden brown and set in the center, tenting it with foil if the bread starts to become too dark, 45 to 50 minutes. Let rest for 10 minutes, then dust with confectioners' sugar and serve with warm maple syrup on the side. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]" 46515,"Santa Fe Enchiladas 2 tablespoons vegetable oil, plus more for eggs 1 medium onion, sliced 3 to 4 cloves garlic, chopped 1 to 2 small jalapenos, minced 1 teaspoon ground cumin 1 teaspoon ground dried oregano Salt 1 (28-ounce) can chopped tomatoes 9 corn tortillas 2 cups Monterey Jack (about 8 ounces) 4 to 6 large eggs Instructions: Preheat over to 350 degrees F. Heat the oil in a large skillet over medium heat. Cook the onions, garlic, jalapenos, cumin, oregano, and some salt, until tender, about 5 minutes. Add the tomatoes and simmer until mixture thickens, about 10 minutes. Char the tortillas slightly over the flame of a gas burner or in a dry skillet, if using an electric stove-top. Layer some tomato sauce mixture in the bottom of a casserole dish then top with a few tortillas and 1/3 of the cheese. Repeat this ending with cheese on top. Take the remaining tortilla, roughly chop it up and scatter over the cheese. Bake until browned and sauce is bubbling around the edges. Heat about 1/4-inch of vegetable oil in a medium skillet over medium-low heat. Fry 4 eggs in the oil, spooning the oil over the tops of the eggs to cook them without flipping. Scoop out the enchiladas and serve with a fried egg on top. ","[Rioja, Tempranillo, Garnacha, Pinot Noir]" 46516,"Hearty Beef Stroganoff 4 tablespoons olive oil 8 ounces beef sirloin, cut into 2-by-1-by-1/8-inch strips
Kosher salt and freshly ground black pepper Kosher salt and freshly ground black pepper
12 ounces button mushrooms, quartered
1 medium yellow onion, thinly sliced
1 large carrot, peeled and sliced into 1/4-inch-thick coins
1 medium parsnip, peeled and cut into 1/2-inch chunks
1 tablespoon tomato paste
2 tablespoons all-purpose flour
2 cups beef broth, homemade or low-sodium canned
2 cups sliced hearty greens (like kale or mustard greens)
1/4 cup sour cream
2 teaspoons Dijon mustard
2 teaspoons freshly squeezed lemon juice
1 tablespoon chopped fresh flat-leaf parsley
2 cups cooked barley, for serving
Instructions: Heat a large skillet over medium heat for 3 to 4 minutes. Raise the heat to high and heat 1 tablespoon oil. Season the beef with salt and pepper. Add the beef to the skillet, arranging it in a single layer, and saute, without stirring, until well browned and still pinkish inside, 1 to 2 minutes. (It is key to only partially cook the meat at this stage, since it will finish cooking later in the sauce.) Transfer to a large plate and set aside. Discard any excess oil. Return the skillet to medium-high heat. Add 1 tablespoon of the oil and heat. Add the mushrooms and cook, stirring occasionally, until well browned, about 7 minutes. Season with salt and pepper. Using a slotted spoon, transfer to the plate with the beef. Heat another tablespoon of oil. Add the onions, carrots and parsnips and cook, stirring, until lightly caramelized, about 5 minutes. Add the tomato paste and cook, stirring, until lightly browned, about 1 minute more. Whisk in the flour and cook, stirring, for 1 minute. Pour in the beef broth and, whisking constantly, bring to a full boil. Reduce the heat, add the greens and simmer until the greens and veggies are crisp-tender, 5 to 10 minutes. Remove from the heat. Whisk in the sour cream, mustard and lemon juice and season with pepper to taste. Add the beef and any juices, mushrooms and parsley to the sauce and reheat over medium heat just until hot. (Do not boil.) Toss the barley with the remaining 1 tablespoon olive oil and lots of freshly ground black pepper. Divide the cooked barley among 4 plates and top with the stroganoff. Serve immediately. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Syrah]" 46517,"Horseradish and Salt-Crusted Prime Rib 1 (3-rib) prime rib beef roast, about 6 pounds 4 red onions, halved 4 carrots, cut in chunks 4 parsnips, cut in chunks 2 heads garlic, halved 1/2 cup prepared horseradish 5 garlic cloves, finely chopped 2 sprigs fresh rosemary, chopped 4 sprigs fresh thyme, chopped 1/2 cup kosher salt 2 tablespoons freshly ground black pepper 1/2 cup extra-virgin olive oil, plus more for drizzling Instructions: Preheat oven to 325 degrees F. Put the onions, carrots, parsnips, and garlic into the bottom of a large roasting pan. Place the roast, rib side down, on top of the vegetables. In a small bowl mash together the horseradish, garlic, rosemary, thyme, salt, pepper, and olive oil to make a paste. Smear the paste generously over the entire roast and drizzle with some extra oil. Roast for about 1 1/2 to 2 hours or approximately 20 minutes per pound for medium-rare. Check the internal temperature of the roast in several places with an instant-read thermometer, it should register 125 degrees F. for medium rare. Remove the beef to a carving board, cover it with foil, and allow it to rest for 20 minutes. Note: the internal temperature of the meat will continue to rise about 10 degrees. Remove the vegetables and set aside. Pour the pan juices into a fat separator and set aside to allow the fat and beef juices to separate. Use the juices to serve with the meat and save the fat for Yorkshire pudding. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Syrah]" 46518,"Panko Fried Pork Chops with Texas Toast Vegetable oil, for frying Four 1/4- to 1/2-inch-thick bone-in pork chops (12 ounces to 1 pound)
1/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 1/2 cups all-purpose flour
1 large egg
1 cup whole buttermilk
2 tablespoons Dijon mustard
1 1/2 cups panko breadcrumbs
2 teaspoons Miss Brown's House Seasoning, recipe follows 8 slices Texas toast, buttered and griddled
1 teaspoon garlic powder 1 teaspoon onion powder
1 teaspoon sweet paprika
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
Instructions: Pour the oil to a depth of 1 inch in a large cast-iron skillet with high sides. Heat the oil to 350 degrees F. Meanwhile, sprinkle the pork chops with salt and pepper and set aside. Set up the dredging station: Place the flour in a shallow dish. Whisk together the eggs, buttermilk and mustard in a separate shallow dish. Combine the panko and House Seasoning in a third shallow dish. Dredge one pork chop in the flour. Dip in the eggs, then in the panko. Place on a wire rack and repeat the process with the remaining pork chops. Fry the pork chops, in batches, until golden brown and a meat thermometer inserted in the thickest portion registers 145 degrees F, 3 to 4 minutes. Serve hot with the Texas toast. Stir together the garlic and onion powders, paprika, salt and pepper in a small bowl. Store in an airtight container at room temperature. ","[Chardonnay, Sauvignon Blanc, Riesling, GSM]" 46519,"Spring Pasta Salad 1/3 cup extra-virgin olive oil 2 teaspoons Dijon mustard 1 teaspoon honey 1 clove garlic, grated 1 lemon, zested and juiced Salt and freshly cracked black pepper 12 ounces cavatappi pasta, cooked to package instructions and shocked under cold water 4 ounces asparagus, blanched and thinly sliced on the bias 1 box frozen peas, defrosted One 12-ounce jar roasted yellow peppers, chopped 1 pint grape tomatoes, halved 1 shallot, minced 1/2 cup fresh dill, chopped Ricotta salata, for garnish Instructions: For the dressing: In a small bowl, whisk together the olive oil, Dijon mustard, honey, garlic, lemon zest and juice, and season with salt and pepper. For the pasta: Toss the pasta with the asparagus, peas, roasted peppers, tomatoes, shallots and dill. Pour the dressing over the salad, tossing to coat. Let the salad hang out for a bit to soak up all of the flavor. When ready to serve, bowl it up and shave some ricotta salata over the top to seal the deal. ","[Vermentino, Sauvignon Blanc, Grner Veltliner, Albari?o]" 46520,"Brandied Apple Challah French Toast 1 15-ounce loaf challah bread, ends trimmed 5 large eggs 1 cup half-and-half 1 tablespoon granulated sugar Pinch of salt 1/2 teaspoon pure vanilla extract 1/3 cup confectioners\u2019 sugar 1 stick unsalted butter 2 Golden Delicious apples, peeled and sliced into 1/2-inch-thick wedges 1/4 teaspoon ground cardamom 1/4 cup honey 1 tablespoon fresh lemon juice 3 tablespoons brandy Instructions: Preheat the oven to 325? F. Line a large rimmed baking sheet with foil; set aside. Slice the challah into eight 3/4- to 1-inch-thick pieces. Whisk the eggs and half-and-half in a large shallow dish, then whisk in the granulated sugar, salt and vanilla until the sugar is dissolved and the custard is smooth. Put the confectioners\u2019 sugar in a fine-mesh strainer. Add 4 slices of bread to the custard and let soak, turning once, until saturated but not falling apart, 1 1/2 to 2 minutes. Meanwhile, melt 1 tablespoon butter in a large nonstick skillet over medium heat. Add the soaked bread, letting the excess custard drip off, then immediately dust with some of the confectioners\u2019 sugar. Cook until the bottom of the bread is golden, 2 to 3 minutes, then flip and dust with more confectioners\u2019 sugar. Continue to cook, flipping twice more and dusting with more confectioners\u2019 sugar each time, until both sides are browned and caramelized, about 5 more minutes; add 1/2 tablespoon more butter when the skillet is dry. Transfer to the baking sheet. Add 1 more tablespoon butter to the skillet and repeat with the remaining bread, custard and confectioners\u2019 sugar; add 1/2 tablespoon more butter to the skillet when needed. Transfer the baking sheet with all the French toast to the oven and bake until cooked through, about 10 minutes. Meanwhile, wipe out the skillet and add 4 tablespoons butter; increase the heat to medium high. Add the apples and cardamom and cook, stirring, until softened and lightly browned in spots, 3 to 4 minutes. Add the honey, lemon juice and 2 tablespoons water and continue to cook until the sauce has thickened slightly, 2 to 3 minutes. Add the brandy and carefully tilt the pan or use a long lighter to ignite. Cook until the apples are glazed and soft but not falling apart, 1 to 2 more minutes. Remove from the heat, add the remaining 1 tablespoon butter and swirl to melt and slightly thicken the sauce. Divide the French toast among plates. Spoon the apples and sauce on top. ","[Chardonnay, Pinot Grigio, Riesling, Sparkling wine]

" 46521,"Garlic Green Beans 2 pounds green beans, stems removed 1 head roasted garlic 2 ounces olive oil 1/4 cup water Salt and pepper Instructions: In a casserole dish with a lid, add green beans, garlic, olive oil, water and salt and pepper. Simmer on low heat covered until beans are tender
","[Chardonnay, Sauvignon Blanc, Vermentino]" 46522,"Truffled Scrambled Eggs 1 1/2 tablespoons unsalted butter, at room temperature 8 extra-large eggs 1/4 cup half-and-half or milk Kosher salt and freshly ground black pepper 2 tablespoons truffle butter 3 slices brioche bread, toasted Minced fresh chives, for garnish Instructions: Place a medium (10-inch) saute pan over low heat. Add the butter and allow it to melt but not completely. In a large bowl, whisk together the eggs, half-and-half, 1 teaspoon salt, and 1/2 teaspoon pepper until the yolks and whites are just blended. Pour the mixture into the pan but don't mix it. Allow the eggs to warm slowly over low heat without stirring them. This may take 3 to 5 minutes, so be patient! As soon as the eggs start to cook on the bottom, use a rubber spatula to scrape the bottom of the pan and fold the cooked eggs over the uncooked eggs. Once the eggs start to look a little custardy, stir them rapidly with the spatula until they are the texture of very soft custard. Remove the pan from the heat before the eggs are fully cooked, as they will continue to cook in the warm pan. Immediately, stir the truffle butter into the eggs. This will stop the cooking. Cut the slices of toast in half diagonally and place them on 3 dinner plates. Spoon the scrambled eggs over the toasts and garnish with minced chives. Sprinkle with salt and serve hot. ","[Chardonnay, Pinot Gris, Sauvignon Blanc, Riesling]" 46523,"Spicy Shrimp and Mushroom Casserole 2 tablespoons unsalted butter 3 cups (about 8 ounces) white button mushrooms, thinly sliced Salt and freshly ground black pepper 2 poblano chiles, charred, stemmed, seeded, and cut into 2-inch by 1/4-inch strips 1 cup fresh, or frozen and thawed, corn kernels 1 clove garlic, minced 3/4 cup flour 1 teaspoon salt 1/2 teaspoon freshly ground black pepper 2 tablespoons olive oil 1 pound large shrimp, deveined, tails intact 1/4 cup dry white wine 1/4 cup vegetable stock Instructions: In a large skillet, melt 2 tablespoons butter over high heat. Add the mushrooms and season with salt and pepper. Cook until the juices have evaporated, about 10 minutes. Add the poblano strips, corn and garlic. Cook for 5 minutes to blend flavors. For the shrimp: Mix together the flour, salt, and pepper in a shallow bowl. Dredge the shrimp in the seasoned flour. In a medium skillet, melt the olive oil over medium-high heat. Add the shrimp and cook until cooked through, about 3 minutes. Transfer the shrimp to the mushroom mixture. Add the wine and vegetable stock to the skillet and increase the heat to high, scraping up the brown bits that stick to the bottom of the pan with a wooden spoon. Stir until thickened. Pour the sauce over the shrimp and mushroom mixture and stir to coat. Season with salt and pepper, to taste. Transfer to a serving dish and serve immediately. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 46524,"Lizzie's Chicken and Dumplings One 5-pound hen or chicken (makes about 4-pounds cooked, after bones and skin removed) 1 tablespoon salt 1 teaspoon pepper 2 cups unsifted all-purpose flour, plus more for dusting Salt and pepper Instructions: For the chicken: Put the hen, breast side down, in an 8-quart stockpot and add water to within 2-inches of the top of the pot; this will vary according to the size of your pot, but the hen should float clear of the bottom of the pot and be covered completely. Add the salt and pepper. Bring the water to a boil and reduce the heat to a simmer. Cover the pot and cook for 2 hours, or until the chicken is tender and the drumstick joint twists easily. Allow the chicken and broth to cool slightly, and then remove the hen to a colander. Strain the broth into a very large bowl. Cover the broth and place in in the refrigerator. When the fat solidifies on the top of the broth, remove and discard it. Remove the chicken from the bones and cut or shred the meat by hand into small pieces. Set aside 2 cups of the broth and refrigerate or freeze the rest for another use. (Leftover broth may also be frozen in individual containers to be used another time.) For the dumplings: Heat 2 quarts of the defatted chicken broth in a 3-quart saucepan. While it heats, put the flour in a medium bowl. Dissolve 1 teaspoon salt in 3/4 cup water and stir the mixture into the flour to make a stiff dough. Turn the dough out onto a heavily floured surface and knead until smooth, 1 to 2 minutes. Heavily flour a rolling pin and roll out the dough very thin (you can also divide the dough into 4 portions and roll each portion separately, which will give you thinner dumplings). With a very sharp knife or pizza cutter, cut the dough into 2 by 4-inch strips. When the broth reaches a rolling boil, add some of the strips of dough. Reduce the heat to a simmer, cover the pot and bring back to a boil. Continue to add the dough strips in batches, always raising the heat to bring the broth back to a rolling boil before dropping in more dough strips and reducing the heat to simmer before covering the pot again. Sprinkle in the salt and pepper to taste. Add the 2 cups of cooked chicken, heat and serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 46525,"Creamed Corn 6 ears corn 2 tablespoons unsalted butter
1 shallot, minced
1 teaspoon kosher salt, or more as needed
1/2 teaspoon freshly cracked black pepper, or more as needed
1/4 cup chive-onion cream cheese
1 tablespoon chopped fresh chives
Instructions: Cut the kernels off the corn and place in a bowl. Use the back of a knife or a butter knife to \milk\ the cobs. (This means applying pressure to remove any of the juice left from the kernels being cut off.) Melt the butter in a large nonstick skillet over medium heat. Add the shallot and cook until softened and translucent, 2 to 3 minutes. Pour in the corn and any liquid scraped from the cobs. Cook until the kernels are bright yellow, shiny and softened, 2 to 3 minutes. Sprinkle with the salt and pepper. Stir in the cream cheese until it is melted and combined into the corn, another 2 to 3 minutes. Taste for seasoning. Transfer the corn to a serving dish and sprinkle with the chives. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 46526,"Creamy Stovetop Bacon Mac and Cheese Kosher salt 1 pound elbow macaroni
6 strips thick-cut smoked bacon, cut in 1/4-inch pieces 1/4 cup all-purpose flour
4 cups hot whole milk Freshly cracked black pepper 1 teaspoon dry mustard, or more as needed
8 ounces sharp Cheddar, shredded (2 cups) 8 ounces Muenster cheese, shredded (2 cups)
1 tablespoon hot sauce
Instructions: In a pot of boiling salted water, cook the pasta until al dente; drain. Set an extra-large skillet, or a large heavy saucepan, over medium-low heat and cook the bacon until crispy and the fat renders out, 10 to 12 minutes. Set the bacon aside, reserving the fat to build your sauce. At this point you should have about 1/4 cup of reserved fat. If needed, add some olive oil or butter to make sure you have a 1/4 cup of fat in the pan. Add the flour and cook, whisking constantly, until the paste bubbles a bit, about 2 minutes (make sure it doesn't brown). Continuing to whisk, add 3 cups of the hot milk and cook until the sauce thickens, about 5 minutes. Season with salt and pepper. Bring the sauce to a boil, reduce the heat to low and cook for 2 to 3 more minutes. Stir in the dry mustard, and then gradually add the Cheddar and Muenster cheeses, stirring constantly until all of the cheese has melted into the sauce. Stir in the hot sauce and the remaining 1 cup milk. Add the cooked pasta to the sauce and stir to coat. Stir in the crispy bacon and season with salt and pepper. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 46527,"cl Chicken Skewers 2 tablespoons paprika 1 1/2 teaspoons ground cumin 1/2 teaspoon ground cinnamon 1/8 teaspoon allspice 2 cloves garlic, crushed 1 1/2 tablespoons fresh lemon juice 2 to 3 tablespoons olive oil 4 boneless, skinless chicken thighs, cut into quarters 4 Fresno peppers 3 tablespoons olive oil, divided 3 tablespoons goat cheese 3 tablespoons sour cream 1/2 teaspoon sriracha sauce 2 ounces Manchego cheese, cubed 1 sprig fresh mint, chopped 4 large flour tortillas 1 lime, halved Instructions: Preheat a grill or grill pan over high heat. In a large bowl, stir together the paprika, cumin, cinnamon, allspice, garlic, lemon juice, and oil for the marinade to make a paste. Toss the chicken thighs in the paste and rub all over to coat. Let the chicken marinate in the bowl for 15 minutes. Rub the Fresno peppers with 1 tablespoon of olive oil and grill them on all sides until they're lightly charred on all sides, about 2 minutes on each side. Let the peppers cool, then slice off the tops and cut the peppers into bite-size pieces. Remove the chicken from the marinade, stick 4 pieces onto each soaked skewer and grill over high heat until cooked through, about 5 to 7 minutes on each side. Mix the goat cheese, sour cream, and sriracha sauce together. Set aside. In a bowl toss the cubed Manchego cheese and mint together. Grill the tortillas for a few seconds on each side, to soften and warm them. Lay a tortilla on each plate. Slather the sour cream mixture on top of the tortillas. Lay the chicken skewers on top, divide the peppers over among the tortillas then divide the cubed cheese and mint over top. Squeeze a little fresh lime juice over each one and serve. To eat, lift the tortilla and wrap it around the skewer. Pull out the skewer and enjoy! ","[Syrah, Tempranillo, Garnacha, Barbera]

" 46528,"Four-Flavor Focaccia with Burrata 6 cups all-purpose flour (see Cook's Note) 2 teaspoons sugar\u202f 2 teaspoons instant yeast 2 1/2 cups warm water (80 to 85 degrees F)\u202f 11 tablespoons extra-virgin olive oil\u202f Kosher salt\u202f 1 1/2 cups oyster mushrooms, roughly chopped (about 4 ounces) 1 cup thinly sliced delicata squash (about 3 ounces) 1 tablespoon fresh rosemary leaves, chopped 1 1/4 cups pitted green olives (about 5 ounces) 2 tablespoons finely diced pancetta 1 cup drained marinated artichoke hearts (about 5 ounces) 1 cup frozen peas, thawed (about 4 ounces) 1/4 cup fresh basil leaves, chopped 1 cup mixed-color cherry tomatoes, halved (about 5 ounces) Two 8-ounce containers BelGioioso Burrata (four 4-ounce balls), drained and patted dry Flaky salt, for finishing Instructions: Whisk the flour, sugar and yeast in the bowl of a stand mixer. Using the dough hook on low speed, stir in the warm water and 2 tablespoons of the oil, mixing until the flour is completely moistened. Let stand 5 minutes. Add 2 tablespoons kosher salt and knead on medium speed for 5 minutes. (The dough will tighten up, then begin to relax. After 5 minutes, it will be very wet and stick to the bottom of the mixer but not the sides.)\u202f Rub 2 tablespoons oil around the bottom and sides of a mixing bowl large enough to hold at least double the volume of dough. Using a scraper or spatula, transfer the dough to the bowl, flipping once to coat completely with oil. Cover with plastic wrap and let sit until doubled in size, about 2 hours.\u202f\u202f Pour 1/4 cup oil into an 18-by-13-inch rimmed baking sheet. Use your hands to coat the bottom and sides. Transfer the dough to the baking sheet and flatten it slightly with your hands. Flip the dough once and gently stretch it to fit in an even layer in the baking sheet. (The dough may not stretch to the edges at this point. If it starts to pull back, let rest 10 minutes and re-stretch, making sure to pull from the center as well as the edges to get an even thickness.) Use your fingertips to make dimples over the surface of the dough, pressing firmly without making holes.\u202f Toss together the mushrooms, squash, rosemary, 1 tablespoon oil and 1/2 teaspoon kosher salt in a medium bowl. Spread the mushroom mixture on one quadrant of the dough. Top the next quadrant with the olives and sprinkle with the pancetta. Top the third quadrant with the artichoke hearts and sprinkle with the peas. Sprinkle the basil over the last quadrant and arrange the tomatoes cut-side up. Gently press the toppings into the dough so they stay in place. Let the dough rise until slightly puffy, about 45 minutes. Meanwhile, preheat the oven to 450 degrees F.\u202f\u202f Bake the focaccia, rotating the baking sheet halfway through, until the top and bottom are deep golden brown, 35 to 40 minutes. Remove the baking sheet, place a ball of BelGioioso Burrata in the middle of each quadrant and return to the oven to slightly warm the cheese, about 5 minutes. Drizzle with the remaining 2 tablespoons oil and sprinkle with flaky salt. Use a spatula to transfer the focaccia to a cutting board or serving platter, then cut open the BelGioioso Burrata and serve. ","[Chardonnay, Pinot Grigio, Vermentino, Sauvignon Blanc]" 46529,"White House Thyme Roasted Turkey 1 gallon water 1 bunch fresh thyme 4 whole heads fresh garlic, cut in half horizontally 2 medium yellow onions, peeled and quartered 4 lemons, zest removed in large strips 1 tablespoon whole black peppercorns 6 fresh or dried bay leaves 1 cup kosher salt 1 cup light brown sugar Ice One 20-pound fresh turkey, neck and giblets removed, rinsed 2 sticks (1 cup) unsalted butter, room temperature 2 teaspoons fine sea salt 1 tablespoon freshly ground black pepper Instructions: For the brine: Heat the water, thyme, garlic, onion, lemon zest, peppercorns, bay leaves, kosher salt and light brown sugar in a large saucepan over medium-high heat, stirring frequently, until the sugar and salt dissolve. Transfer the liquid to a clean 5-gallon bucket. Add enough ice to total 3 gallons of liquid and mix until incorporated. For the turkey: Add the turkey to the bucket with the brining liquid and refrigerate for at least 12 hours. When ready to roast, preheat the oven to 450 degrees F. Have ready a large roasting pan with a rack. Remove the turkey from the brining liquid and use paper towels to pat it as dry as possible inside and out. Rub the turkey with the butter all over, including the cavity, and sprinkle with the sea salt and pepper. Stuff the cavity with the thyme, garlic, onions, bay leaves and lemon zest from the brine solution. Fold the wingtips underneath the turkey. Truss the legs with kitchen twine. Place the turkey in the roasting pan, breast-side up. Fold the neck flap under. Roast the turkey for 1 hour to brown it, then reduce the oven temperature to 350 degrees F and cook for another 1 1/2 to 2 hours or until a thermometer inserted in the thickest part of the thigh registers 165 degrees F. Let the turkey rest at room temperature, covered with foil, for 30 minutes before carving. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 46530,"Veggie Kabobs with Herb and Garlic Marinade 2 medium red or white potatoes 1 cup firm or extra-firm tofu chunks 1 cup red, yellow or green bell pepper chunks 1 cup pineapple chunks 1 cup red onion chunks 1 cup white button mushrooms 1 cup zucchini or yellow squash chunks 1 cup cherry tomatoes Marinade, recipe follows 1/2 cup olive oil 1/2 cup lemon or lime juice 1/4 cup water 1/4 cup Dijon mustard 2 tablespoons maple syrup 2 tablespoons minced garlic 2 tablespoons chopped fresh basil leaves 1/2 teaspoon salt 1/2 teaspoon freshly ground black pepper Instructions: Cook potatoes in salted water until fork tender; let cool and cut into 1-inch chunks. Place potatoes and the vegetables in a shallow dish or container. Pour Marinade over vegetables. Cover and refrigerate for 2 hours. Preheat an outdoor grill to medium heat. Remove vegetables from the Marinade, reserving Marinade. Thread vegetables onto skewers, alternating colors. Cook skewers on grill until vegetables are lightly charred all over, about 10 minutes, basting with reserved Marinade and turning occasionally. Whisk together all ingredients in a small bowl. The marinade can be prepared in advance and held covered in the refrigerator for up to 7 days. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 46531,"Fried Green Tomatoes 2 cups yellow cornmeal Salt and freshly ground pepper, to taste 2 eggs 4 green tomatoes, thickly sliced 2 cups vegetable oil for frying Instructions: Season cornmeal with salt and pepper. In a bowl beat eggs. Dip tomatoes in the beaten egg and then in the cornmeal. In a cast iron or non-stick pan heat oil and place tomatoes. Fry for 3 minutes or so on each side, or until golden. Serve. ","[Chardonnay, Sauvignon Blanc, Riesling]" 46532,"Gummy Worm Ice Pops 1/2 cup sugar 1/2 cup freshly squeezed lemon juice 1/2 cup ice
8 ounces gummy worms (about 1 1/2 cups)
Instructions: Add the sugar and 1/2 cup water to a small saucepan. Place over low heat and warm, stirring occasionally, until the sugar is dissolved and the mixture is just coming to a simmer. Remove from the heat and stir in the lemon juice, ice and 1/2 cup water to cool the mixture until the ice is completely melted. Meanwhile, stuff about 3 gummy worms in each of ten 3-ounce ice-pop molds. Fill the molds with the cooled lemonade, just enough to cover the worms. Freeze for at least 10 hours or according to the manufacturer's directions. ","[Riesling, Moscato, Vinho Verde]" 46533,"Patty Melt 3/4 pound ground sirloin 3/4 pound ground chuck Kosher salt and freshly ground black pepper 1/4 cup vegetable oil 2 medium yellow onions, thinly sliced 12 slices Swiss or American cheese (about 3 ounces) 12 slices rye bread 1/2 cup unsalted butter, at room temperature Instructions: Place the meat on a parchment paper-lined baking sheet and, using your hands, break into small pieces and combine evenly. Arrange in a single layer and season the meat with salt and pepper. Divide the meat into 6 portions (about 4 ounces each). Using your hands, form each portion into a ball-shape by gently tossing it from one hand to the other. Form each portion into a thin patty (about 1/4-inch). Each patty should be somewhat larger than a slice of the bread (the patty will shrink to the size of the bread when cooked). Heat 1 tablespoon of the oil in a large cast-iron skillet over medium-heat. Add the onion, season with salt and pepper, and cook, stirring occasionally, until caramelized, about 7 minutes. Transfer the onion to a bowl. Wipe out the skillet, return to the heat, and heat 1 tablespoon oil. Add 2 patties and saute, turning once, until well browned and cooked to medium, about 1 minute per side. Transfer to a plate and repeat with the remaining oil and patties. Arrange 1/6 of the onion over 1 bread slice. Place 1 cheese slice over the onion and top with a patty. Top the patty with a slice of cheese and cover with a bread slice. Spread about 2 teaspoons of butter over the outside of each slice. Repeat with the remaining ingredients to make 6 sandwiches. Heat the cast-iron skillet over medium heat. Add 2 sandwiches and cook, turning once, until lightly browned and the cheese has melted, about 5 minutes per side. Transfer to a cutting board and repeat with the remaining 4 sandwiches. Cut sandwiches in half crosswise and serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Zinfandel]" 46534,"Thai Pork Tacos 2 pounds pork shoulder One 14-ounce can coconut milk 3 tablespoons Thai red chili paste 1 tablespoon grated ginger 2 teaspoons salt 8 kaffir lime leaves 6 cloves garlic, peeled 4 stalks lemongrass, cut into 1-inch pieces (light part only) 6 cups shredded cabbage 1 cup mayo 1 tablespoon agave syrup 1 tablespoon mirin 4 tomatoes, finely chopped 4 to 6 jalapenos, minced 1 onion, finely chopped Corn tortillas, for serving Fresh cilantro leaves, for serving Instructions: For the pork: Preheat the oven to 300 degrees F. Place the pork, coconut milk, chili paste, ginger, salt, lime leaves, garlic and lemongrass in a large Dutch oven. Pour in 1 cup water and cover tightly. Bake until fork tender, about 4 hours. Shred the meat. For the slaw: Mix the cabbage, mayo, agave and mirin together just prior to serving to ensure crispness. For the pico de gallo: Mix the tomatoes, jalapenos and onions together. Warm the corn tortillas on skillet and place approximately 3 tablespoons of shredded pork on top. Top with some slaw, pico de gallo and cilantro. ","[Syrah, Grenache Blanc, Sauvignon Blanc, Riesling]" 46535,"Grilled French Toast Kebabs Half a 12-inch brioche loaf, end discarded, bread cut into 1-inch cubes (about 48) 8 slices thick-cut bacon 1 1/2 cups well-shaken buttermilk 4 large eggs 4 tablespoons unsalted butter, melted 2 tablespoons sugar 1/2 teaspoon cinnamon Kosher salt Cooking spray Pure maple syrup, warm Special equipment: eight 12-inch skewers Instructions: Thread 6 bread cubes onto each skewer, leaving at least 1/4 inch of space between cubes. Leave the skewers out overnight, uncovered, to dry out. The next day, prepare an outdoor grill for medium heat. Grill the bacon, flipping as needed to ensure even cooking, until most of the fat has rendered and the bacon is charred in spots on both sides, about 10 minutes. Transfer to a paper-towel-lined plate to absorb any excess fat. (Note: If you have a charcoal grill, cook the bacon in a grill pan. It should not be grilled over charcoal because of the risk of flare-ups.) Whisk together the buttermilk, eggs, butter, sugar, cinnamon and 1/2 teaspoon salt in a medium bowl until combined; pour into a rimmed baking sheet. Put the skewers of bread in the buttermilk mixture to soak, turning as needed, until the bread has absorbed some of the liquid but is not falling apart, no more than 5 minutes. Spray a large piece of aluminum foil all over with cooking spray and place it on half the grill. Transfer the skewers to the foil in 1 layer, at least 1/2 inch of space between them. Grill, covered, turning the skewers a few times as needed, until the cubes of bread are golden in most places and no longer wet, 5 to 8 minutes. Remove the skewers and foil from the grill, and return the bacon to the grill just until warmed through, 1 to 2 minutes. Serve the grilled French toast kebabs and bacon with warm maple syrup. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 46536,"Fried Chicken 1 quart buttermilk 1/2 cup Emeril's Original Essence, divided, recipe follows 2 tablespoons salt 2 tablespoons sugar 1 head garlic, cloves peeled and crushed 2 (3 1/2 to 4-pound) chickens, cut into 8 pieces each 4 cups all-purpose flour 2 tablespoons cayenne pepper Peanut oil, for frying 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: Combine the buttermilk, 1/4 cup Essence, salt, sugar, and garlic in a large nonreactive bowl. Stir to blend. Immerse the chicken in the mixture and refrigerate for at least 4 hours and for up to 24 hours. Combine the flour, the remaining 1/4 cup Essence, and the cayenne in a large doubled brown paper bag or plastic freezer bag and shake to blend. Drop the chicken, a few pieces at a time, into the flour mixture and shake thoroughly to completely coat. Remove the chicken and shake off the excess flour. Repeat the coating process with the remaining chicken pieces. Place the coated chicken on a large wire rack set over a sheet pan and let rest until ready to fry, at least 20 minutes. Heat 4 inches of oil to 300 degrees F over medium-high heat in a medium Dutch oven or heavy pot. Fry the chicken in batches, skin side down, until golden brown, about 10 minutes. Turn and fry until golden brown on the second side, 8 to 10 minutes longer. Remove the chicken and drain on paper towels. (Note: An even oil temperature is the key to success; a clip-on candy/deep-fry thermometer should be kept in the pot at all times. And the temperature should remain between 280 degrees F and 300 degrees F at all times.) Allow the chicken to rest at least 5 minutes before serving. Combine all ingredients thoroughly. Recipe from \New New Orleans Cooking, by Emeril Lagasse and Jessie Tirsch
Published by William Morrow, 1993. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, GSM (Grenache, Syrah, Mourvedre)]" 46537,"Fruit Slushy 1 (12.75 oz.) jar Smucker's? Peach Sugar Free Preserves 1 cup orange juice 1 (8-oz.) can crushed pineapple, undrained 1 cup chopped banana 1/2 cup chopped strawberries 1 kiwi, peeled and chopped Instructions: STIR together preserves, orange juice and pineapple until blended. Fold in banana, strawberries and kiwi. POUR 1/4 cup mixture into small bowls or plastic cups. FREEZE for 1 to 2 hours or until partially frozen. ","[Riesling, Moscato, Vinho Verde]" 46538,"Chipotle Chive Guacamole 4 ripe Hass avocados 1/2 lemon, juiced
1/2 lime, juiced
1/3 cup finely chopped fresh chives
1 chipotle in adobo, finely chopped, plus 2 teaspoons of the adobo juice
Kosher salt and freshly cracked black pepper
Serving suggestion: tortilla chips Instructions: Cut the avocados in half lengthwise, then remove the pits and discard. Remove the flesh from its skin and place in large bowl. Add the lemon juice, lime juice, chives, chipotle in adobo and the reserved adobo juice, then season to taste with salt and pepper. Mash with a fork until mostly smooth with some chunks remaining. Taste for seasoning and serve immediately with tortilla chips. ","[Rioja, Tempranillo, Garnacha, Syrah]" 46539,"Roasted Nectarine Custard Cake, Nectarine Carpaccio, Lavender Honey Brulee and Citrus Cracker Dough rounds 3/4 cup granulated sugar 1/2 ounces unsalted butter 1/4 teaspoon lemon zest 3 tablespoons all-purpose flour 3 eggs, separated 3 cups plus 1 teaspoon nectarine paste, roasted (see note below) 1 cup milk 1 cup sugar 1 cup water 1 vanilla bean, split and scraped 1 large nectarine 1/3 cup milk 3/4 cup heavy cream 1/2 vanilla bean, split and scraped 3 egg yolks 2 tablespoons lavender honey 1/2 teaspoon gelatin powder 1.75 ounce white chocolate, finely chopped 1/2 cup all-purpose flour 2 tablespoons plus 1 teaspoon confectioners' sugar 1 small egg 1 orange, zested Lavender, as a garnish Instructions: Nectarine Custard Cake: Preheat oven to 325 degrees F. Cream sugar, butter and lemon zest together. Add flour then egg yolks and slowly add roasted nectarine paste and milk in thin stream to prevent lumps and/or mix to form a paste. Whip egg whites to soft peaks and carefully fold into above mixture using a rubber spatula. Pour mixture into muffin tins or similar size ceramic dishes that have been brushed with melted butter and sprinkled with granulated sugar and bake in a water bath for approximately 35 minutes at 325 degrees F. Unmold while still warm, let cool then set in refrigerator. (See Cook's Note) Nectarine Carpaccio: Bring water, sugar, and scraped vanilla bean seeds to a boil, remove from heat, and let cool to body temperature. Shave nectarine using a mandolin or other similar tool and place in the cooled syrup. Let sit for approximately 2 to 4 hours. Lavender Honey Brulee: Bring milk, cream, and scraped vanilla seeds to a boil. Mix yolks and honey with a whisk. Add hot liquid slowly at first to avoid cooking the yolks. Cook the mixture until temperature reaches 185 degrees F. Immediately strain into a clean bowl and (sprinkle gelatin in 1/2 ounce of cold water and let it sit until gel is formed), add gelatin then white chocolate. Cool quickly over an iced water bath then pour into an 8-inch square container. Set in refrigerator. Citrus Cracker Dough rounds: Preheat oven to 325 degrees F. Sift together flour and confectioners' sugar. Make a well and add in the egg and orange zest. Mix until a dough forms. Wrap in plastic wrap and let rest in the refrigerator for at least 1 hour. Roll out on board until you can see through the dough. Using different size round cutters, make a unique design. Place on aluminium foil that you have crushed up and let dry. Bake at 325 degrees F. until it is golden. Let rest until cool. Assembly and Suggested Serving: Place the Nectarine Custard Cake off center in dish. Cut the brulee into rounds that are the same size of the cake. Sprinkle top of the brulee with granulated sugar and with blowtorch caramelize the sugar. Place on top of the custard cake. Put a few slices of drained nectarine carpaccio on top of the brulee and place citrus crackers up against the Nectarine Custard Cake. Garnish with fresh lavender. ","[Chardonnay, Pinot Grigio, Riesling, Sparkling wine]

Note: The wine pairing suggestions provided are based on general guidelines and may not be suitable for everyone's taste preferences. It's important to consider personal taste, the occasion, and the specific ingredients used in the recipe when selecting a wine to pair with a meal." 46540,"Rum Raisin Macaroons 3 large egg whites 1/2 cup sugar 1/3 cup raisins 1/4 cup dark rum 1/8 teaspoon salt 1/4 teaspoon vanilla extract 1 14-ounce package sweetened shredded coconut Instructions: Preheat the oven to 325 degrees F and line a baking sheet with parchment paper. Whisk the egg whites, sugar, raisins, dark rum, salt and vanilla in a large bowl until combined; fold in the coconut. Scoop heaping tablespoonfuls of the coconut mixture about 1 inch apart onto the baking sheet. Use your fingers to form into pyramids. Bake until golden brown around the edges, 20 to 25 minutes. Let cool 10 minutes on the baking sheet, then transfer to a rack to cool completely. ","[Chardonnay, Moscato, Sauvignon Blanc, Riesling]" 46541,"Crispy Potato Skin Scoops 1 pound baby Yukon gold potatoes (about 20), scrubbed Canola oil, for frying 1/2 cup potato starch 2 tablespoons unsalted butter 1/2 cup finely shredded sharp Cheddar (about 2 ounces) 1/3 cup sour cream 2 scallions, thinly sliced Kosher salt and freshly ground black pepper Cayenne pepper, for serving Instructions: Place the potatoes on a microwave-safe plate in an even layer, then microwave on high until knife-tender, flipping each halfway through, 5 to 6 minutes. Set aside to cool slightly. Cut each potato in half crosswise. Use a 1/4 teaspoon measuring spoon to scoop out the potato, leaving a thin border around the edge. Transfer the scooped-out potato to a medium bowl, then cover and reserve.
Meanwhile, fill a large heavy-bottom pot or Dutch oven with 2 inches of canola oil and attach a deep-fry thermometer to the pot. Heat the oil to 350 degrees F over medium-high heat. Line a rimmed baking sheet with a couple paper towels; set aside.
Whisk the potato starch and 1/3 cup water in a medium bowl until smooth. Dip the potato shells into the potato-starch slurry, letting any excess drip back into the bowl, then carefully lower into the hot oil. Cook, in batches, until well browned and crispy, about 4 minutes per batch. Remove from the hot oil with a slotted spoon and place cut-side up on the prepared baking sheet. Season with salt and then flip over cut-side down to drain.
Add the butter to the reserved scoop-out potato and reheat in the microwave until warm, stirring halfway through, about 3 minutes. Use a fork or potato masher to mash the potato until almost smooth, then stir in the sour cream, Cheddar, scallions, 1/2 teaspoon salt and several grinds of black pepper until combined.
Using the 1/4 teaspoon measuring spoon, spoon the filling into the crispy potato skin scoops. Transfer to a serving platter and sprinkle with a pinch of cayenne.
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 46542,"Deep Fried Ice Cream 6 Sponge Cakes, edges trimmed, recipe follows 1 pint vanilla ice cream 3/4 cup apricot jam 1/2 teaspoon cardamon 2 ounces rum 2 ounces butter Peanut or canola oil, to fry Coating Batter, recipe follows Instructions: Halve sponge cakes and scoop out center. Fill cavities with a half scoop ice cream. Close up cake, completely enclosing ice cream. Place in freezer. Melt jam in saucepan on medium heat. Season with cardamom and rum. Stir butter into apricot mixture. Keep warm to serve. Heat oil in deep fryer to 375 degrees F. Remove cakes from freezer and dip into coating batter. Fry for 10 seconds or until golden brown. Drain on paper towels. Serve on a heated platter, covered with apricot sauce. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 46543,"Lentil and Kielbasa Salad Good olive oil 2 cups medium-diced leeks, white and light green parts
1 cup (1/4-inch-diced) carrots (2 carrots)
1 pound green French Le Puy lentils, rinsed and drained
1 whole peeled onion stuck with 6 whole dried cloves
1 small turnip
1 tablespoon minced garlic (3 cloves)
3 tablespoons Dijon mustard
5 tablespoons good red wine vinegar
Kosher salt and freshly ground black pepper
6 scallions, white and green parts, thinly sliced crosswise
1 1/2 teaspoons chopped fresh thyme leaves
1/2 cup minced fresh parsley leaves
10 ounces kielbasa, halved lengthwise and sliced 1/2 inch thick diagonally
6 (1/2-inch-thick) diagonal slices of a baguette
4 ounces creamy herbed goat cheese, such as Montrachet
Instructions: Heat 2 tablespoons of olive oil in a large saucepan, add the leeks, and cook uncovered over medium heat for 5 minutes. Add the carrots and cook for one minute. Add the lentils, onion, turnip, and 6 cups of water. Bring to a boil, lower the heat, and simmer uncovered for 20 to 25 minutes, until the lentils are tender. Discard the onion and turnip and drain the lentils, reserving some of the cooking liquid. Place the lentils in a large bowl Meanwhile, in a small bowl or glass measuring cup, whisk together the garlic, mustard, vinegar, 2 teaspoons salt, and 1 teaspoon pepper. Slowly whisk in 1/2 cup olive oil, add to the lentils, and toss. If it's dry, add a few tablespoons of the reserved cooking liquid. Add the scallions, thyme, parsley, kielbasa, 2 teaspoons salt, and 1 teaspoon pepper and toss. Set aside to cool. Toast the baguette slices and spread with the goat cheese. Taste the salad for seasonings and serve at room temperature with the goat cheese toasts. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 46544,"Elbow Macaroni with Pine Nuts, Lemon and Fennel Kosher salt 1/4 cup red wine vinegar
1/2 cup plus 2 tablespoons extra-virgin olive oil
1/2 cup toasted Mediterranean pine nuts
2 tablespoons finely chopped kalamata olives
1 tablespoon minced red cherry peppers 1 tablespoon chopped capers
Finely grated zest and juice of 1 lemon (about 3 tablespoons juice)
1 small fennel bulb, trimmed, cored and thinly sliced, plus 1/2 cup fennel fronds, coarsely chopped
1/4 cup chopped fresh mint leaves
3 cups elbow macaroni (about 12 ounces)
1/2 cup freshly grated Pecorino-Romano
Instructions: Bring a large pot of salted water to a boil. In a large bowl, add the vinegar and 1/2 cup of the oil. Add the pine nuts, olives, cherry pepper, capers and lemon zest. Toss the sliced fennel with the lemon juice and a pinch of salt in a small bowl. Combine the fennel with the dressing mixture. Add the fennel fronds and mint. Season with pepper. Let it sit while you cook the pasta. Add the pasta to the boiling water and cook according to package directions until al dente. Drain, rinse and pat dry on a sheet pan lined with a kitchen towel. In a large bowl, toss with the remaining 2 tablespoons oil. Add the pasta to the fennel mixture and stir to combine. Season with salt and pepper. Sprinkle the pasta with the cheese. Serve room temperature. ","[Chardonnay, Vermentino, Sauvignon Blanc, Grner Veltliner]" 46545,"Alaska Pollock a la Plancha 4 each Alaska pollock, skinless 4oz fillets 1/2 tsp Salt, kosher 1 tsp Pepper, black, ground 3 each Peppers, sweet bell, whole 2 Tbps Oil, olive-vegetable blend 2 each Lemon, halved along center
1 cup Onions, pearl 2 cup Potatoes, red, sliced 4 each Tomatoes, vine-ripe 1 cup Parsley, fresh, leaves 2 Tbsp Oil, olive 8 each Bread, whole wheat, thin sliced, toasted Instructions: 1.Prepare fillets by seasoning each with salt and pepper.
2.Place whole sweet peppers in cast iron skillet and heat until peppers start charring. Rotate peppers until even charring occurs.
3.Remove and cut peppers into bite size pieces.
4.Place onions and potatoes in saute; pot with cold water and heat until simmering.
5.Once simmered for 2 minutes, strain and reserve.
6.In the heated skillet, place oil immediately followed by seasoned fillets.
7.Rotate fillets once browning occurs, after 2-3 minutes.
8.Cook fillets for an additional 1 minute, remove and reserve covered loosely with aluminum foil to keep warm.
9.Add lemons, peppers, potatoes, onions, and tomatoes to skillet.
10.Once vegetables brown, return fillets to the top of skillet.
11.Finish with parsley, olive oil, salt, and pepper. Serve with toasted bread. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 46546,"Sage-Green Peppercorn Gravy 2 tablespoons butter 1 onion, halved 2 garlic cloves 3 carrots, cut in chunks 3 celery stalks, cut in chunks 4 sprigs flat-leaf parsley, plus 4 sprigs 4 sprigs fresh thyme, plus 4 sprigs 4 sage leaves, plus 4 leaves 2 bay leaves, plus 2 leaves 1/4 cup cognac, plus 2 tablespoons 2 tablespoons flour 1 quart chicken broth, low sodium 1 pound smoked and cooked turkey wings 2 cups water 2 tablespoons olive oil Turkey giblets and neck Salt and pepper 1 tablespoon green peppercorns Instructions: Melt butter in a large stockpot over medium heat. Saute the onion, garlic, carrots, and celery with 4 sprigs each parsley and thyme, 4 sage leaves, and 2 bay leaves until fragrant. Deglaze the pan with 1/4 cup cognac, cook for 2 minutes to evaporate the alcohol. Sprinkle in flour to tighten up the mixture and stir to dissolve. Pour in the chicken broth a little at a time to avoid lumping. Add the smoked turkey wings and water, simmer for 15 minutes while preparing the giblets. Coat a saute pan with olive oil and place over medium-high heat. Add the turkey giblets and neck, along with the remaining herbs. Season with salt and pepper. Add 2 tablespoons cognac and continue to cook until the giblets are cooked through. Remove the giblets from the pan and chop them up. Pass the broth through a strainer to remove the large pieces of turkey and vegetables. Return the broth to the stove and add the giblets. Simmer until the gravy is thick enough to coat the back of a spoon. Stir in peppercorns and serve with turkey. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 46547,"Crispy Cauliflower Tacos Vegetable oil, for frying 1/4 green cabbage, thinly sliced (about 2 cups) 1/4 red cabbage, thinly sliced (about 2 cups)
1/2 cup cilantro leaves and tender stems, roughly chopped
2 tablespoons lime juice (from 1 lime)
2 teaspoons honey
1/4 cup sour cream
Kosher salt
1 small chipotle pepper in adobo sauce 1/2 cup cilantro leaves
1 avocado, halved and pitted
2 tablespoons lime juice (from 1 lime)
1/4 cup sour cream
Kosher salt
3/4 cup white rice flour 1/4 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon garlic powder
1 teaspoon paprika
1/4 teaspoon cayenne
Kosher salt
1 cup dark Mexican beer, such as Modelo Negra or Dos Equis Dark Lager
1 1/4 pounds bite-size cauliflower florets (about 36 florets or half a medium head cauliflower)
Twelve 5-inch white corn tortillas
Pico de gallo, for serving
Lime wedges, for serving
Instructions: Preheat the oven to 200 degrees F. Heat about 2 inches vegetable oil in a large Dutch oven or cast-iron skillet over medium heat until a deep-fry thermometer registers 350 degrees F. Set a wire rack on a rimmed baking sheet. For the cabbage slaw: Toss together the green cabbage, red cabbage, cilantro, lime juice, honey, sour cream and 1/2 teaspoon salt in a large bowl. Set aside.
For the chipotle avocado sauce: Combine the chipotle in adobo sauce and the cilantro in a mini food processor, pulsing until finely chopped and scraping down the sides as needed. Add the avocado, lime juice, sour cream and 1/2 teaspoon salt and process until smooth. Transfer to a small bowl and set aside.
For the crispy cauliflower: Whisk together the white rice flour, all-purpose flour, baking powder, garlic powder, paprika, cayenne and 1/2 teaspoon salt in a large bowl. Slowly whisk in the beer until smooth (the texture and consistency should resemble pancake batter).
Dip one-third of the cauliflower florets in the batter and coat well. Allow the excess batter to drip off and carefully place cauliflower into the hot oil. Fry until cauliflower is tender and golden brown on all side, 4 to 5 minutes total.
Transfer with a slotted spoon to the prepared baking sheet, season lightly with salt and hold in the warm oven. Bring the oil back to 350 degrees F. Repeat with the remaining cauliflower and batter and fry two more batches.
To toast the tortillas, warm in batches in a dry large skillet over medium-low heat, 5 seconds per side, or wrap in a damp kitchen towel and microwave for 25 seconds. Wrap in a dry kitchen towel to keep warm.
To assemble, spread a layer of the Chipotle Avocado Sauce in the center of each toasted tortilla. Top with a few pieces of Crispy Cauliflower, Cabbage Slaw and pico de gallo. Serve with lime wedges. ","[Chardonnay, Pinot Grigio, Vermentino, Sauvignon Blanc]" 46548,"Meat Sauce and Spaghetti 6 ounces thick sliced bacon, cut into 1-inch pieces 2 large onions, finely chopped 1 1/2 teaspoons kosher salt 1/2 teaspoon freshly ground black pepper 3 whole cloves 1 whole star anise pod 3 stalks celery, finely chopped 5 cloves garlic, 3 minced and 2 sliced 3 tablespoons olive oil, divided 8 ounces coarsely ground beef chuck 8 ounces coarsely ground pork butt 1 1/4 cups white wine, divided 3/4 cup evaporated milk 3 cups beef broth 1-ounce dried porcini mushrooms, finely chopped 2 (28-ounce) cans diced tomatoes 1 tablespoon dried oregano 2 teaspoons dried basil 2 teaspoons dried marjoram 2 tablespoons tomato paste 1 tablespoon ketchup 1 tablespoon sherry vinegar 1 teaspoon Worcestershire sauce 1/3 cup finely grated Parmesan 1 gallon water 2 tablespoons kosher salt 1/2 pound dry spaghetti Instructions: For the meat sauce: Place an 8-quart Dutch oven over low heat and add the bacon. Cook slowly until the bacon is crispy and has rendered its fat, 25 to 30 minutes. Remove the bacon from the pan for another use. Add the onion, salt, and pepper and stir to combine. Place the clove and star anise into a small spice bag, add to the Dutch oven and stir to combine. Cook, uncovered, over low heat, stirring occasionally, until the onions caramelize, 45 to 60 minutes. Add the celery and the 3 cloves of minced garlic to the pan and continue to cook over low heat until the celery is semi-translucent, approximately 30 minutes. Remove the spice bag from the pot. Meanwhile, place a wide 4-quart saute pan, over high heat. Add 1 tablespoon of the olive oil and once it shimmers, add the beef chuck and the pork butt and cook, stirring frequently, until the meat is well browned, 4 to 5 minutes. Transfer the meat to a colander to drain. Return the pan to high heat, add 1/2 cup of the wine and deglaze the pan, scraping up any browned bits from the bottom of the pot. Transfer these bits and any remaining wine to the Dutch oven along with the meat. Add another 1/2 cup of the wine, evaporated milk, beef broth, and mushrooms to the Dutch oven and stir to combine. Cover and cook over low heat, stirring occasionally, for 3 hours. Once the sauce has been cooking for 1 1/2 hours, place the 4-quart saute pan over medium heat and add 1 tablespoon of olive oil. Once it shimmers, add the 2 cloves of sliced garlic and cook for 30 to 45 seconds or until fragrant. Do not allow the garlic to brown. Add the tomatoes, oregano, basil, and marjoram and cook until most of the liquid has evaporated, approximately 30 minutes. Add the remaining 1/4 cup wine, tomato paste, ketchup, vinegar, and Worcestershire sauce and stir to combine. Decrease the heat to low and simmer for 30 minutes. Increase the heat to medium high; add the remaining 1 tablespoon of olive oil, and cook, stirring constantly, for 2 to 3 minutes. Transfer the tomato mixture to the meat mixture and stir to combine. Simmer the sauce, uncovered, over low heat, stirring occasionally, while preparing the pasta. For the pasta: Bring the water and salt to a boil over high heat. Carefully add the pasta, stirring quickly to separate. Cover and return to a boil, being careful that the water does not boil over. Once boiling again, uncover and continue to cook until slightly less than al dente, 5 to 6 minutes. Drain in a colander. Add the pasta to the meat sauce and cook, over low heat, for another 2 to 3 minutes or until the pasta is al dente. Add the Parmesan cheese and toss to combine. Transfer pasta and sauce to a serving bowl or individual bowls and serve. ","[Barolo, Barbaresco, Chianti, Montepulciano]" 46549,"Sharp Cheddar Cupcakes with Candied Pecan Topping and Honey Blue Cheese Frosting 1 1/2 cups all-purpose flour 1 cup granulated sugar 3/4 cup whole milk 4 tablespoons (1/4 cup) butter, softened 1 1/2 teaspoons baking powder 1/2 teaspoons vanilla extract 1 egg, beaten 2 1/2 cups shredded extra-sharp Cheddar Candied Pecans, recipe follows Honey Blue Cheese Frosting, recipe follows Cheddar Cheese Crisps, recipe follows 1/2 cup plus 1 tablespoon brown sugar 1 1/2 tablespoons butter 1 1/2 cups toasted pecans, finely chopped, plus 12 whole pecans 8 ounces cream cheese 1 stick butter 4 tablespoons blue cheese 2 tablespoons honey 1 cup powdered sugar 1 cup shredded Cheddar Instructions: Preheat the oven to 350 degrees F. Line a cupcake pan with 12 liners.
In a large bowl, mix the flour, granulated sugar, milk, butter, baking powder, vanilla and egg. Add the cheese and stir to combine. Fill the cupcake liners three-quarters full and bake for about 20 minutes. Let cool.
Spoon a tablespoon of Candied Pecans on each cooled cupcake. Then frost each cupcake with Honey Blue Cheese Frosting. Finally, garnish with a Cheddar Cheese Crisp and 1 whole candied pecan. Combine the brown sugar, 1/4 cup water and butter in saucepan. Heat over medium heat until the sugar melts. Stir in all the pecans. Continue cooking over medium heat until the sugar reaches a full boil, stirring occasionally. Watch carefully as the sugar will boil fairly quickly. As soon as the mixture reaches full boil, remove from the heat and transfer to a bowl to cool. Remove the whole pecans and save for garnish. Spoon candied pecans over cupcakes when sugar becomes sticky and not too runny.
Cream the cream cheese and butter together in a mixer. Add the blue cheese and honey. Slowly add the powdered sugar and mix well. Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
Drop quarter-size mounds of cheese on the prepared baking sheet. Bake until the cheese is crispy, about 5 minutes.
","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 46550,"Portuguese Chourico and Kale Soup 2 tablespoons (2 turns around the pan) extra-virgin olive oil 3 medium white waxy potatoes, like yukon golds, peeled and diced 2 medium onions, chopped 4 to 6 cloves garlic, chopped 2 bay leaves, fresh or dried 1 pound kale, coarsely chopped Coarse salt and pepper 1 (15-ounce) can garbanzos (chick peas), drained and rinsed 1 can diced tomatoes 1 pound diced chourico, casing removed 1 quart chicken broth Warm, crusty bread Instructions: Heat oil in a deep pot over medium high heat. Add potatoes and onions, cover and cook 5 minutes, stirring occasionally. Add garlic, bay leaves, and kale to the pot. Cover pot and wilt greens 2 minutes. Season with salt and pepper. Add beans, tomatoes, chourico, and broth to the pot and bring soup to a full boil. Reduce heat back to medium and cook 5 to 10 minutes longer or until potatoes are tender. Serve soup with hunks of crusty bread and butter. Cook's Note: If you are in Mystic, ask for cherise (phonetic pronunciation), if you want to sample the chourico. ","[Rioja, Tempranillo, Garnacha, Barbera]" 46551,"Honey-Garlic Chicken Wings 2 1/2 pounds chicken wings, trimmed and separated 1/3 cup soy sauce 3-5 Tbsp mild honey, to taste 3/4 cup water 4 large garlic cloves 2 tsp. fresh or dried ginger Instructions: Put wings in a rectangular baking pan and cook in the oven at 350 degrees F until nicely browned and getting crisp. Mix soy sauce, honey, water, garlic and ginger together in a small bowl and pour over hot wings. Cook until wings are well coated with the sauce. The sauce will become very thick and stick to the wings. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 46552,"Brownie Sundaes 3/4 cups heavy cream 12 ounces semisweet chocolate chips 1 1/2 teaspoons instant coffee or espresso powder 6 brownies 1 quart vanilla ice cream Instructions: Melt the heavy cream, chocolate chips, and instant coffee in a bowl over simmering water until smooth, stirring occasionally. Place a brownie on each plate, top with a scoop of ice cream, and serve with warm chocolate sauce.; ","[Port, Tawny Port, Ruby Port, Moscato]" 46553,"Herb Cheese Spread 4 tablespoons butter, at room temperature 4 tablespoons sour cream 16 ounces cream cheese, at room temperature 2 garlic cloves, minced 1 tablespoon basil, chopped 2 tablespoon chives, chopped 1 to 2 tablespoons minced fresh parsley leaves Salt and freshly ground black pepper Instructions: In a bowl add butter, sour cream, and cream cheese. Add the garlic and herbs and mix together well. Season, to taste, with salt and pepper. Place in refrigerator and allow to chill. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio]" 46554,"Ideal Prime Ribs 5-rib prime rib roast Salt and pepper Instructions: Bring prime ribs to cool room temperature (about 1 1/2 hours out of the refrigerator). Make sure you know the weight of the roast. Preheat oven to 275 degrees. Season roast extremely well with salt and pepper. Place in roasting pan, fatty side up, and place in oven. Cook until desired degree of doneness is reached (resist the temptation to open the oven door a lot). For rare meat, the roast should take about 20 minutes per pound. When you're within half an hour of your estimated finish time, remove the roast from the oven, and plunge a quick-read thermometer into a fleshy part of the meat near the center (don't do anywhere near a bone). We like to stop cooking the roast in the oven at 115 degrees; this is extremely rare, but the roast will continue to cook as it stands outside the oven (the temperature should go up 5 to 10 degrees). If you remove it at 120 degrees it will be rare, and at 125 degrees it will be medium-rare; we wouldn't recommend going much higher than that. Place the roast on a cutting board, uncovered, and let it rest for 15 minutes. When ready to serve, simply cut the meat away from the bone in one enormous chunk. Then, cut the \filet\ of meat into slices and serve immediately. Cut through the bones (you'll have 5), and serve them separately. ","[Cabernet Sauvignon, Merlot, Malbec, Pinot Noir]" 46555,"Chocolate Buttercream Frosting 1 pound bittersweet chocolate 12 ounces semisweet chocolate 3/4 cup egg whites (4-5 extra-large eggs), at room temperature 1 1/2 cups granulated sugar 1/4 teaspoon cream of tartar 3/4 teaspoon kosher salt 1 1/2 pounds unsalted butter, at room temperature 3 teaspoons pure vanilla extract 3 teaspoons instant espresso powder, dissolved in 1 1/2 teaspoons water 3 tablespoons dark rum, optional Instructions: Chop the chocolates and place them in a heat-proof bowl set over a pan simmering water. Stir until melted and set aside until cooled to room temperature. Mix the egg whites, sugar, cream of tartar, and salt in the bowl of an electric mixer fitted with a whisk attachment. Place the bowl of egg whites over the pan of simmering water and heat the egg whites until they are warm to the touch, about 5 minutes. Return the bowl to the electric mixer and whisk on high speed for 5 minutes, or until the meringue is cool and holds a stiff peak. Add the butter, 1 tablespoon at a time, while beating on medium speed. Scrape down the bowl, add the melted chocolate, vanilla, espresso, and rum, if using, and mix for 1 minute or until the chocolate is completely blended in. If the buttercream seems very soft, allow it to cool, and beat it again. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 46556,"Shish Kebab 2 pounds boneless lamb cut from the leg with its fat into 1/2-inch cubes 1 cup high-quality full-fat plain yogurt 3 tablespoons extra virgin olive oil 3 tablespoons onion juice (from 1 grated medium-size onion) Salt and freshly ground pepper, to taste 8 (10-inch) metal or wooden skewers 4 pita bread 1 cup Cacik, recipe follows 1 large cucumber, peeled, seeded and grated Salt, to taste 3 garlic cloves, mashed 2 cups thick, high-quality full-fat plain yogurt 1 tablespoon chopped fresh dill 3/4 teaspoon dried mint 1 tablespoon extra-virgin olive oil Instructions: Skewer the lamb cubes on the skewers. Stir together the yogurt, olive oil and onion juice in a glass or ceramic pan or bowl and season with salt and pepper. Add the lamb skewers, coat with the marinade and refrigerate, covered, for 4 hours. Prepare a charcoal fire and let it die down a bit or preheat a gas grill for 15 minutes on low. Set the skewers on a skewer holder over the fire and grill until golden brown and succulent, turning often, about 20 minutes. Or, lacking a skewer holder, place them on the grill and grill to perfection. Serve with or on a piece grill-warmed pita bread and the cacik on the side. Toss grated cucumber with a light sprinkling of salt. Leave for 30 minutes. Drain the cucumber, squeezing out all the liquid. Pound the garlic in a mortar with 1 teaspoon salt until completely mashed. Stir the garlic into the yogurt and beat with a fork until smooth. Stir in the cucumber, the dill, mint and olive oil and stir until the consistency of a thick soup. Refrigerate for an hour and serve cold. Recipe courtesy Clifford Wright ","[Cabernet Sauvignon, Syrah, Malbec, Tempranillo]" 46557,"Gluten-Free Almond Flour Fried Chicken 1 cup almond flour 1 cup cornstarch 2 teaspoons granulated garlic 2 teaspoons sweet paprika 2 teaspoons chopped thyme 1/4 teaspoon cayenne pepper Kosher salt and freshly ground black pepper 1 cup buttermilk 4 skinless, bone-in chicken drumsticks 4 skinless, bone-in chicken thighs 2 cups peanut oil, for frying 1 lemon, cut into wedges Instructions: Whisk together the almond flour, cornstarch, garlic, paprika, thyme, cayenne, 1 tablespoon salt and 1/2 teaspoon black pepper in a shallow dish. Pour the buttermilk into another dish. Dredge the chicken pieces in the almond flour mixture, dip in the buttermilk and then dredge again in the flour mixture. Place the chicken on a rimmed baking sheet and refrigerate for 5 to 10 minutes. Heat the oil in a 12-inch cast-iron skillet over medium-high heat until some flour dropped in turns golden right away. Add the chicken, reduce the heat to medium-low and fry until deep golden brown and cooked through to an internal temperature of 165 degrees F, about 18 minutes, turning every few minutes. Remove the chicken to a cooling rack or paper towels to drain. Season with salt and pepper. Serve with lemon wedges. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 46558,"Spinach Salad 2 tablespoons canola oil 1 medium yellow onion, thinly sliced 2 teaspoons Dijon mustard 2 tablespoons honey 3 tablespoons rice wine vinegar 1/2 cup extra-virgin olive oil 1/2 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 1 (8-ounce) bag baby spinach 1 roasted red pepper, cut into strips 1 can white beans, drained and rinsed 1/4 cup crumbled feta cheese 1 can whole chunk tuna in water 1 orange, cut into segments 1/4 cup toasted sliced almonds Instructions: In a medium saute pan over medium heat add oil. When oil is hot add onions and cook, stirring occasionally until onions release their natural sugar and become golden brown, about 20 minutes. To make dressing: In a small jar or pint container with a lid add mustard, honey, vinegar, oil, salt and pepper. Place top on container and shake to combine. In a large mixing bowl add spinach, roasted pepper, beans, feta, tuna and 2 tablespoons dressing. Toss to combine. Garnish with caramelized onion, orange segments and toasted almonds. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gruner Veltliner]" 46559,"Fast White Chicken Chili 1 tablespoon ground coriander 1 tablespoon ground cumin
2 teaspoons dried oregano
1/2 teaspoon paprika
1/2 teaspoon crushed red pepper flakes
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
3 tablespoons olive oil
4 skinless, boneless chicken breasts (1 1/2 to 2 pounds total)
3 cups low-sodium chicken broth
1/2 cup heavy cream
2 tablespoons masa harina
Two 15-ounce cans cannellini beans, drained and rinsed
Two 4-ounce cans chopped green chiles, drained
One 10-ounce bag frozen corn
2 cups grated Monterey Jack cheese 1 avocado, diced 4 to 6 lime wedges Instructions: Mix the coriander, cumin, oregano, paprika, red pepper flakes, salt and pepper together in a small bowl. Add olive oil to a pressure cooker set to saute and add the chicken. Sprinkle the spice mix over the chicken and toss. Cook until the chicken has started to sear on the outside, then add the broth. Place the lid on the pressure cooker, set the valve to sealing, and cook on manual for 6 minutes. Release the steam using the quick-release cycle. Remove the chicken to a board and shred with two forks. Put the heavy cream and masa harina in a small bowl and mix until smooth with a whisk or fork. Switch the pressure cooker to saute and return the chicken to the pressure cooker along with the masa and heavy cream mixture, cannellini beans, green chiles and corn. Let cook, stirring occasionally, until the chili has thickened and the corn is warmed through, about 10 minutes. Ladle the chili into 6 bowls. Top with cheese and avocado. Serve with lime wedges. ","[Chardonnay, Sauvignon Blanc, Vermentino, Tempranillo]" 46560,"Strawberry-Raspberry Shortcakes 1 pint strawberries, topped and quartered 1 pint raspberries 2 tablespoons sugar Grated zest and juice of 1 orange 6 fresh mint leaves, cut into a chiffonade (see page 58) 1 cup all-purpose flour 2 tablespoons sugar 1 1/2 teaspoons baking powder Pinch of kosher salt 4 tablespoons (1/2 stick) unsalted butter, cold, cut into pea-size pieces 1/4 cup heavy cream 1/2 teaspoon vanilla extract 1 pint vanilla ice cream, taken out of the freezer about 15 minutes before serving Instructions: For the fruit: In a large bowl, toss together the strawberries, raspberries, sugar, orange zest, and orange juice. Let the mixture sit for at least 30 minutes to allow the fruit to release some of its juice. For the shortcakes: Preheat the oven to 450 degrees F. In a food processor, combine the flour, 1 tablespoon of the sugar, baking powder, and salt. Pulse to combine. Toss in the butter, heavy cream, and vanilla and pulse, pulse, pulse until the mixture comes together to form a rough ball; it should look fairly crumbly. Line a baking sheet with parchment paper or a silicone mat. With lightly floured hands, form the dough into craggy-looking balls, a bit larger than golf balls. They should look a little like toads and DEFINITELY not be perfect. Place the balls on the baking sheet and squish each ball to flatten it some; sprinkle the balls with the remaining tablespoon of sugar. Put the cakes in the oven and bake for 11 to 12 minutes, or until golden brown. Remove and let cool. To assemble: Toss the mint with the fruit and stir to combine. Cut the shortcakes in half equatorially, place the bottom halves on individual plates, and divide the fruit and juice among them. Place a scoop of ice cream on top of the fruit, replace the tops, and serve immediately. ","[Chardonnay, Sauvignon Blanc, Ros, Pinot Grigio]

" 46561,"Tostones with Tuna Tartare Canola oil, for frying 2 plantains, peeled and cut into 1 1/2-inch pieces Kosher salt and freshly ground black pepper 1/2 cup Mexican crema 1/2 cup fresh cilantro leaves, chopped 1/4 cup sliced green onions, whites and greens separated 1 tablespoon adobo sauce (from a can of chipotles in adobo) 1 teaspoon grated fresh ginger 1 lime, halved Kosher salt and freshly ground black pepper 12 ounces yellowfin tuna, cut into 1/4-inch dice Instructions: For the plantains: Pour 1/2 inch canola oil into a large skillet and heat over medium heat until the oil is shimmering. Line a sheet pan with paper towels and set aside. Add the plantains to the oil; it should be barely bubbling. Cook, in batches, until soft and lightly golden, 3 to 4 minutes per side. Transfer to a cutting board. Place a plate on top of a plantain slice and press to flatten it to 1/4- to 1/8-inch thick. Repeat with the remaining plantains. Return all the plantains to the hot oil, in batches, and fry until crispy, about 1 minute. Drain on the lined sheet pan. Season immediately with salt and pepper. For the tartare: In a medium bowl, combine the crema, cilantro, scallion whites, adobo, ginger, the juice from half the lime and salt and pepper to taste. Add the tuna and mix so that the tuna is well coated. Adjust the seasonings. Top each plantain with some tuna tartare, a sprinkle of salt, scallion greens and a squeeze of lime juice. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 46562,"Mom's Potato Watercress Salad 1 1/2 pounds small, white skinned waxy potatoes, like Yukon Golds A drizzle extra-virgin olive oil 1/2 cup plain yogurt 1/4 cup extra-virgin olive oil 2 tablespoons prepared horseradish or 1/2 teaspoon wasabi powder 1 bunch watercress, washed Coarse salt Instructions: Quarter potatoes and place in a medium saucepan, cover with water, and place over high heat to bring water to a boil. Boil potatoes until just tender, 10 minutes. Drain and return to warm sauce pan. Drizzle potatoes with a touch of oil and let stand 5 minutes in warm pot to dry them out. Transfer cooked potatoes to a bowl. Combine yogurt, oil, and horseradish and pour over potatoes. Coarsely chop the leafy tops of watercress and add to the mixing bowl with potatoes. Sprinkle a little coarse salt over the bowl and toss salad to coat evenly. Adjust salt to your taste and serve at room temperature. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 46563,"Vegetable Rolls with Chili Mayonnaise 1/2 cup mayonnaise 1/2 cup Asian chili sauce* 1 tablespoon fresh lemon juice 1 tablespoon fish sauce* 2 cloves garlic, minced 1 tablespoon brown sugar 1/2 red bell pepper, seeded, cored and cut into thin slices 1/2 yellow bell pepper, seeded, cored and cut into thin slices 1 large carrot, shredded 1/4 cup chopped fresh mint leaves 1/4 cup chopped fresh basil leaves 6 rice paper rounds* 6 butter lettuce leaves, ribs removed 1 1/2 cups cooked cellophane noodles or bean threads, cooled* *Can be found at specialty Asian markets Instructions: For the Chili Mayonnaise: In a small bowl, mix together the mayonnaise, chili sauce, lemon juice, fish sauce, garlic, and brown sugar. For the Vegetable Rolls: In a medium mixing bowl, mix together the red bell pepper, yellow bell pepper, carrot, mint, and basil. Add the Chili Mayonnaise and toss well. Lay a damp kitchen or paper towel on a work surface. Soak a rice paper round in warm water for 20 to 30 seconds until softened. Place the rice paper on the damp towel. Lay a lettuce leaf in the middle of the rice paper and spoon some of the vegetable mixture on top. Place 1/4 cup of the cellophane noodles on top of the vegetable mixture. Roll the rice paper around the filling and seal the ends with a little water. Repeat with the remaining ingredients. Store the finished vegetable rolls in the refrigerator for up to 6 hours wrapped in damp paper towels. ","[Syrah, Tempranillo, Garnacha, Barbera]" 46564,"Pecan Tassies 1/2 cup (1 stick) unsalted butter, at room temperature 3 ounces cream cheese, at room temperature 1 cup all-purpose flour, plus more for the tamper 1 large egg 3/4 cups light brown sugar 1 tablespoon unsalted butter, at room temperature 1 teaspoon pure vanilla extract 1/2 teaspoon ground allspice 1/2 teaspoon nutmeg, freshly grated Pinch kosher salt 3/4 cup chopped pecans Confectioners' sugar, for dusting Instructions: Prepare a grill for indirect heat. If using a charcoal grill, build the hot coals on one side only. If using a gas grill, heat one side only to medium-high heat. For the dough: Add the butter and cream cheese to the bowl of a stand mixer fitted with the paddle attachment. Cream together until smooth and combined, 3 to 5 minutes. Mix in the flour until just combined. Chill the dough in the refrigerator for 2 hours. When the dough is cold and firm, portion it into 2 dozen balls. Add each ball to a tassie pan or a mini muffin pan and, using a tamper dipped in flour, press the dough so that it forms a cup. Refrigerate the dough cups for 30 minutes. To make the filling, cream the egg, brown sugar, butter, vanilla, allspice, nutmeg and salt in a large bowl with an electric mixer until smooth, 2 to 3 minutes. Transfer the filling to a liquid measuring cup for easy pouring. Sprinkle the pecans amongst the refrigerated dough cups. Pour the filling evenly over the pecans. Place over indirect heat and bake at 350 degrees F until golden brown and bubbly, 20 to 25 minutes. Cool completely before lightly dusting with confectioners' sugar. Enjoy! (Alternatively, you can bake the pecan tassies in a 350 degrees F oven for 20 to 25 minutes.) ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 46565,"Meatballs with Tomato Sauce 1 pound/500 g extra-lean ground beef 3 1/2 ounces/100 g ricotta cheese 1 egg 10 sun-dried tomatoes, chopped 1 cup/250 ml freshly grated Parmigiano cheese Salt and freshly ground black pepper 1/4 cup extra-virgin olive oil 1 onion, finely chopped 2 pounds/about 800 g tomato puree Salt and freshly ground black pepper Instructions: For the meatballs: In a mixing bowl, add the ground beef, ricotta cheese, egg, sun-dried tomatoes, Parmigiano cheese, salt, and pepper. Mix well until the ingredients are evenly distributed. With your hands, shape the meatballs into the size of golf balls and then pat them down so they will evenly cook. For the tomato sauce: In a large pot, heat the extra-virgin olive oil and cook the onions until translucent. Add the tomato puree and bring to a boil. Add the salt, and pepper, to taste and lower the heat to medium. Add the uncooked meatballs to the pot and let cook on medium heat for 30 minutes. ","[Barolo, Barbaresco, Chianti, Tempranillo]" 46566,"Challah Bread Cherry Turnovers 8 slices Challah bread 1/2 cup cherry all-fruit jelly or jam 1/2 cup ricotta cheese 2 tablespoons unsalted butter 2 large eggs Confectioners sugar and cocoa powder, for dusting Instructions: Flatten each slice of bread with a rolling pin. Place a tablespoon of the jelly and the cheese in the center of each bread. Fold the bread in half, over the jelly and cheese, to make a turnover. Press the edges together lightly with a fork to seal the turnovers. Break the eggs into a shallow bowl and stir with a fork or whisk.
Melt a small piece of butter in a medium skillet over medium-low heat. Dip 2 turnovers in the egg mixture and then lay them in the pan. Fry the turnovers for 3 to 4 minutes per side or until golden brown. Use a flat spatula to transfer the turnovers to paper towels to drain. Cool slightly. Repeat with the remaining turnovers.
Put a couple spoonfuls of confectioners sugar and cocoa into a fine strainer. Shake the strainer over the turnovers to dust with sugar and cocoa. Serve. ","[Chardonnay, Riesling, Moscato, Sparkling wine]" 46567,"Butterfinger Cheesecake 1 pound cream cheese 1 cup powdered sugar 1/4 cup sour cream 3 eggs 1/4 cup caramel 1/4 cup chocolate covered peanut butter bars, coarsely chopped (recommended: Butterfinger) Instructions: Preheat oven to 300 degrees F. Mix the cream cheese, powdered sugar and sour cream together until smooth. Add eggs, 1 at a time, and mix until smooth in texture, with no lumps. Add the caramel and peanut butter bar pieces and mix well. Pour mixture into desired cake pan that has been sprayed with vegetable oil. Bake in the oven in a water bath for approximately 1 hour, until internal temperature of the cheesecake is 170 degrees F. Cool overnight. Decorate with caramel and peanut butter bar pieces. ","[Chardonnay, Riesling, Merlot, Cabernet Sauvignon]" 46568,"Burgers 1 1/2 pounds ground beef sirloin Kosher salt and freshly ground black pepper 1 tablespoon vegetable oil 4 soft hamburger buns, split, and toasted 4 slices cheese, such as Cheddar, American, or Swiss, or crumbled blue cheese, optional Lettuce leaves sliced tomato mustard ketchup and mayonnaise, for garnish Instructions:

1. Preheat oven to 450 degrees F.
2. Break meat into small pieces, spread in an even layer on a large plate and season generously with 1 teaspoon salt and pepper. Divide meat into 4 even portions gently shape into balls and lightly press to form1-inch thick patties.
3. Preheat a large ovenproof skillet large over medium-low heat for about 2 minutes. Increase heat to medium-high and add oil. Place patties in skillet and cook until browned, about 2 minutes. Flip patties over and transfer skillet to oven. Cook to desired doneness: 7 to 8 minutes for medium-rare, 9 to 11 minutes for medium, or 13 to 15 minutes for well-done. Lay a slice of cheese on top of burgers during last few minutes to melt, if desired.) Transfer hamburgers to a plate and let rest for 3 to 4 minutes before serving. Assemble hamburgers with condiments and toppings. Serve. ","[Cabernet Sauvignon, Merlot, Malbec, Zinfandel]" 46569,"Oven Grilled Bacon Cheddar Sandwiches 6 tablespoons unsalted butter, room temperature 8 slices potato sandwich bread 8 ounces sliced Cheddar cheese 8 slices crisply cooked bacon 4 scallions, halved lengthwise and cut into 1 inch pieces Instructions:
4. Preheat oven to 375 degrees F. Line a baking sheet with aluminum foil and set aside.
5. Butter one side of each piece of bread. Place 4 slices, buttered-side down, on prepared baking sheet. Layer half of cheese slices on bread followed by bacon and scallions. Place remaining cheese slices on top. Cover each sandwich with remaining 4 slices of bread, buttered side up.
6. Bake sandwiches until bottoms are a toasted golden brown, about 10 minutes. Flip and continue to bake until cheese melts and other side is toasted, 8 to 10 more minutes. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Zinfandel]" 46570,"How to Make Monkey Bread | Cinnamon-Sugar Monkey Bread 1 1/2 sticks (12 tablespoons) unsalted butter, melted Two 16-ounce tubes refrigerated biscuit dough 2 cups sugar 1 tablespoon ground cinnamon Instructions: Position a rack in the lower third of the oven and preheat to 350 degrees F. Put the butter in a medium bowl. Brush the Bundt pan with some of the butter to lightly coat. Cut the biscuits into quarters. Combine the sugar and cinnamon in a large bowl and stir together. Working in batches, toss the biscuits in the melted butter, roll them in the sugar mixture to lightly coat and add them to the Bundt pan. Cover the pan with foil and bake for 35 minutes. Remove the foil and bake until puffed and golden brown, 10 to 15 minutes more. Loosen the bread from the sides of the pan with a knife or offset spatula. Carefully invert the pan onto a serving plate, remove the pan and serve hot. ","[Chardonnay, Riesling, Moscato, Sauvignon Blanc]" 46571,"Black Bean Flan 1/2 small red onion, very finely diced 1/2 small bunch flat leaf parsley, leaves only, coarsely chopped 2 plum tomatoes, coarsely chopped 1 teaspoon salt and 1/4 teaspoon freshly ground black pepper 2 tablespoons olive oil 2 tablespoons cider vinegar 1 teaspoon soy sauce 1 1/2 cups cooked black beans 2 large eggs 1 large egg yolk 1 cup milk 1 teaspoon salt and 1/2 teaspoon freshly ground black pepper 3 dashes of Tabasco sauce 3 tablespoons unsalted butter, melted 5-ounce log of goat cheese 1/2 bunch watercress, tough stems removed, for garnish Instructions: Combine all the ingredients for the salsa in a small glass bowl and toss together well. Cover and refrigerate for up to 2 hours. Preheat the oven to 350 degrees. In a food processor, pulse 1 cup of the black bean until pureed, scraping down the bowl as necessary. In a medium mixing bowl, combine the pureed beans with the whole eggs, yolk, milk, salt, pepper, and Tabasco. Mix together well until only lumps of bean skin are showing. Add the remaining 1/2 cup of whole cooked beans and mix together gently until evenly blended. Brush 6 (1/2 cup) ramekins with the melted butter. Pour very hot water to a depth of 1 inch in a roasting pan large enough to hold all the ramekins. Place the dishes in the roasting pan and fill them with the flan mixture, making sure to add an equal amount of whole beans to each cup. Bake for 35 minutes, or until firm in the center. Remove from the oven and let cool to room temperature. Using a length of fishing line or heavy sewing thread held taughtly between two hands, slice the goat cheese into 6 equal disks and set aside at room temperature. When ready to serve, preheat a broiler to medium high heat. Run a small knife carefully around the top outside edge of each flan and place the ramekins on a baking sheet which will fit under the broiler. Turn the ramekins over and tap the bottom side of each ramekin to release the flans. Shake them out onto the baking sheet and place a disk of goat cheese on top of each. Place the baking sheet under the broiler and toast until the goat cheese begins to bubble. With a flat-ended metal spatula, transfer a flan to each dinner plate and top with a spoonful of the salsa. Place a few sprigs of watercress around the base of each flan and serve immediately. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Gavi]" 46572,"Finocchio Tuna with Crispy Vegetables and Gilroy Garlic Vinaigrette 1/2 cup extra-virgin olive oil, divided 1 tablespoon fresh ginger, peeled and sliced 6 cloves garlic 1/4 cup diced shallots 1/2 cup sherry vinegar 1 1/2 cups orange juice 1/4 cup orange-flavored liqueur (recommended: Cointreau) 1/4 cup soy sauce 1 sprig fresh rosemary 1/2 teaspoon salt 1/2 teaspoon pepper 6 (7-ounce) tuna steaks 3 1/2 tablespoons fennel seeds 3 teaspoons coriander seeds 2 tablespoons white peppercorns 3 egg whites 1 teaspoon salt 1/4 cup extra-virgin olive oil 1/4 cup extra-virgin olive oil 3 cups shredded green cabbage 1/2 cup julienned red bell pepper 1/2 cup julienned jicama 1 cup snow peas, cut on bias 1/2 cup thinly sliced carrot 2 tablespoons sesame seeds, toasted Instructions: For vinaigrette, heat 1 tablespoon olive oil in a saucepan over medium heat. Add ginger and cook for 1 minute. Add garlic and shallots and cook for 3 minutes. Pour in the sherry vinegar. Stir to remove any browned bits on the saucepan. Add orange juice, liqueur, soy sauce, and rosemary; cook and stir until mixture has thickened and reduced by half. Remove rosemary sprig and puree mixture in a food processor. Slowly add remaining olive oil in a stream. Season with salt and pepper. Keep warm. Rinse tuna steaks and pat dry. Grind fennel seeds, coriander seeds, and peppercorns. Transfer spices to a flat plate. Beat egg whites until slightly frothy. Season tuna with salt; dip in egg whites and then in spice mixture. Heat 1/4 cup olive oil in a heavy skillet. When smoking hot sear tuna steaks, 2 minutes per side, and set aside. For the vegetables, heat 1/4 cup olive oil in a heavy skillet and add all vegetables to mixture. Cook for about 3 minutes. Vegetables should be coated with oil and still crisp. Toss in sesame seeds. To serve, spoon Gilroy Garlic Vinaigrette onto the center of 6 serving plates, arrange vegetables on the plates, and top with tuna steak. Drizzle with a little more vinaigrette and serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]

" 46573,"Beet and Oranges on Endive Leaves 4 small beets 1 navel orange 1 tablespoon lemon juice about 2 to 3 tablespoons hazelnut or walnut oil 3 heads endive chopped walnuts for garnish Instructions: Bake the beets until tender, cool and peel. Cut them into 1/4-inch dice or very fine julienne. Zest the orange and segment the pulp. Cut the pulp into 1/4-inch dice. Mix beets, zest and oranges together and season to taste with lemon juice and nut oil. (If you want to do work in advance, cook, and cut the beets and combine with oil and lemon juice only; do oranges at last minute so they don't turn bitter.) To serve, cut of a small portion of the bottom of each endive so that the leaves separate without tearing. Spoon a small amount of beets and oranges onto large part of endive leaves and garnish with walnuts. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 46574,"Mixed Greens with Mandarin Oranges and Walnuts 1 (4-ounce) can mandarin orange segments, drained, juice reserved 1/4 cup olive oil vinaigrette (recommended: Newman's Own) 1 (5.5-ounce) bag mixed greens 1/2 cucumber, sliced 1 (5-ounce) can hearts of palm, sliced 1/4 cup crumbled Gorgonzola cheese 1/4 cup chopped walnuts Instructions: Measure 1/4 cup of reserved mandarin juice. In a small bowl, whisk together juice and vinaigrette; set aside. In large bowl, toss together salad mix, hearts of palm, and mandarin segments with mandarin dressing. Transfer salad to serving platter and top with remaining ingredients. ","[Chardonnay, Sauvignon Blanc, Riesling, Sparkling wine]" 46575,"Crispy Lemony Shrimp 16 jumbo shrimp, peeled and de-veined 3 cloves garlic, peeled and minced 3/4 cup fresh bread crumbs 2 lemons, juiced Salt and freshly ground black pepper 2 tablespoons extra-virgin olive oil, plus 2 tablespoons 2 heads escarole, cut in 1/8ths and cored Instructions: Preheat the oven to 400 degrees F. In a glass baking dish, toss together the shrimp, garlic, bread crumbs, and lemon juice. Season with salt and pepper, to taste, and toss again. Drizzle with 2 tablespoons of the olive oil and bake in the oven until the shrimp are just cooked through and the bread crumbs are golden brown, about 6 to 8 minutes. While the shrimp cook, heat a 10 or 12-inch saute pan over medium-high heat and add the remaining olive oil. When the oil is hot but not smoking, add the escarole to the pan and saute until wilted and tender. Season with salt and pepper, to taste, and serve with the shrimp. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gruner Veltliner]" 46576,"Seared Foie Gras with Foie Gras Soup Dumplings 2 pig feet, split 2 cups veal stock 10 cups chicken stock 1 large stick cinnamon 4 pieces star anise 2 dried shiitake mushrooms 2 slices fresh ginger, unpeeled Soy sauce Freshly ground black pepper 4 cups balsamic vinegar 2 cups Chinese black vinegar 5 slices fresh ginger, unpeeled 1 teaspoon black peppercorns 1 pound lobe Grade B foie gras, cleaned Foie gras scraps, optional Salt and freshly ground black pepper 1 cup flour, more for kneading Salt 1/2 cup boiling water Oil, for coating bowl 1 egg 1 tablespoon water 1 jicama, cut into 1/3-inch cubes Instant flour, for dredging (recommended: Wondra) 1 (3-ounce) slice Grade A foie gras, deveined Salt and freshly ground pepper Julienned scallion greens Instructions: To make the soup filling: Put the pig feet in a pot with the stocks and bring to a boil. Skim and add the cinnamon, star anise, mushrooms, ginger, and soy sauce and pepper, to taste. Simmer, skimming every so often, until the pig feet are soft, about 3 hours. Strain. Taste and adjust seasonings; it may be salty from reducing so add a little water if needed. Let cool and refrigerate until it gels; it keeps for 3 days.
To make the vinegar reduction: Combine the vinegars, the ginger and peppercorns in a large saucepan, bring to a boil, and cook until it's reduced to a glaze-like consistency. Strain through a sieve and refrigerate; it keeps indefinitely.
To make the foie mousse: Preheat the oven to 275 degrees F.
Season the foie gras and scraps, if using, liberally with salt and pepper and let sit overnight in the refrigerator. Pack into a terrine mold, cover, and place the mold in a roasting pan filled with hot water. Bake until it just starts to melt and is warm in the center, about 45 minutes. Transfer the cooked foie gras to a food processor and run until smooth. Taste and adjust seasonings. Pass through a tamis or a fine-mesh sieve and repack into the terrine mold. Cover and refrigerate.
To make the dumplings: Mix the flour and a pinch of salt in a large bowl. Add the boiling water and stir with a spoon until it comes together as a dough. Knead on a floured surface until smooth. Set in an oiled bowl, cover with plastic, and let rest 30 minutes. In a small bowl, whisk together the egg, water, and a pinch of salt. On a floured surface, roll out the dough until it's a little less than 1/8-inch thick. Using a biscuit cutter or a knife, cut out 8 (3 1/2-inch) diameter rounds from the dough; try not to re-roll the scraps too many times.
Brush each wrapper with the eggwash. Cut a small square of foie mousse from the terrine and set it in the center of a wrapper, along with a few cubes of jicama and a small dollop of the gelled soup. Fold in half, press out the air pockets, and crease, pressing on the seam to seal and form half moons. Cook immediately, or freeze for up to 1 week.
To serve: Set up a steamer over a pot with 1-inch of boiling water. Steam the dumplings (if frozen, do not thaw first), without crowding the steamer, until puffed, 4 to 5 minutes.
While the dumplings cook, put the instant flour on a plate. Season the foie gras with salt and pepper and dredge in the flour. Heat a skillet over high heat, and when it's hot, sear the foie gras until browned on both sides but just warm inside, about 1 minute per side. Transfer to a board and cut into 8 pieces. Decorate each plate with the vinegar reduction and arrange 1 dumpling on top. Top each dumpling with a piece of the seared foie gras and a pinch of the scallion julienne in the center. Serve with chopsticks and a Chinese soup spoon so that the diner can experience the juice in the dumpling. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 46577,"Gina's Mai Tai Ice, as needed 1/2 cup fresh pineapple juice 1/4 cup orange juice 2 ounces light rum 1 ounce dark rum 1 ounce triple sec Juice of 1 lime Dash grenadine Maraschino cherries, for serving Orange wheels, for serving Instructions: Fill a cocktail shaker 1/2 way with ice cubes. Add the pineapple juice, orange juice, light rum, dark rum, triple sec, lime juice, and grenadine and shake for 20 seconds. Strain drinks into 2 ice-filled glasses and garnish with maraschino cherries and an orange wheel. ","[Rum, Tequila, Cava]

Given the following recipe, provide the wine types that would pair well with the recipe. Return a list of the wine types only. recipe: Baked Brie with Fig Jam and Prosciutto 1 (12 oz) round of brie cheese 1/4 cup fig jam 8 slices prosciutto 1/4 cup chopped fresh herbs (such" 46578,"Tuna Melt 2 English muffins, split, or 4 slices sourdough, rye, or whole wheat bread 2 tablespoons prepared mayonnaise (optional) 1 recipe Tuna Salad, recipe follows 1 cup shredded sharp farmhouse Cheddar cheese Two 6-ounce cans white meat tuna packed in water, drained 2 tablespoons minced celery 2 tablespoons minced red onion, soaked in cold water for 5 minutes and drained 1 teaspoon minced flat-leaf parsley 1/3 cup prepared mayonnaise 1 tablespoon whole grain mustard Freshly ground black pepper, Freshly squeezed lemon juice, to taste (optional) Instructions: Preheat the broiler and set the rack about 4 to 5 inches from the heat source. Spread the bread out on a baking sheet and toast. Spread the toasted muffins or bread with the mayonnaise, if using. Top with the Tuna Salad and then the shredded cheese. Place the baking sheet under the broiler and heat for 3 to 5 minutes, until the cheese has melted. Serve immediately. In a small mixing bowl break up the tuna with a fork. Toss with the celery, onion, and parsley. Add the mayonnaise, mustard, and season with pepper to taste. Stir to combine. Add lemon juice, if using. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 46579,"Haupia Macadamia Nut Bread Pudding 15 croissant, preferably 1 day old 5 eggs 1 1/2 cups evaporated milk 1 1/2 cups coconut milk 1 cup sugar, granulated 1 quart water 1/2 cup coconut, shredded 1/2 cup chopped macadamia nuts Instructions: Preheat oven to 300 degrees F. Cut croissant into 1-inch cubes and spread along the bottom of a 9 by 13-inch baking pan. Mix eggs, evaporated milk, coconut milk, sugar and water until it has a custard texture. Pour custard mixture over bread cubes. Top with shredded coconut and macadamia nuts. Bake for 1 1/2 to 2 hours. ","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]" 46580,"Caesar Chicken Wings 3 pounds chicken wings, split at the joint, wingtips removed and discarded 1 cup mayonnaise
3 tablespoons Worcestershire sauce 1 clove garlic, grated Juice of 1 lemon Kosher salt and freshly ground black pepper 1/4 cup grated Parmesan
2 hearts romaine lettuce, leaves separated
Soft breadsticks, for serving
Instructions: Preheat the oven to 425 degrees F. Line a rimmed baking sheet with foil. Spread the chicken on the prepared baking sheet and roast, flipping halfway with tongs, until very crisp, 45 to 50 minutes. Meanwhile, whisk together the mayonnaise, Worcestershire, garlic and lemon juice in a large bowl. Season with salt and a generous amount of pepper. Reserve 1/2 cup of the sauce in a small bowl for dipping.
Using tongs, transfer the hot wings to the large bowl of sauce; sprinkle with 2 tablespoons of the Parmesan and toss well to coat. Transfer to a serving bowl and top with the remaining 2 tablespoons Parmesan and several grinds of black pepper. Serve with the romaine, breadsticks and reserved sauce for dipping.
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Chianti]" 46581,"Beer Cheese Dip 2 cups shredded Cheddar cheese 2 packages (8 ounces each) cream cheese, softened 1 packet (1 ounce) Hidden Valley? Original Ranch? Dips Mix 1/2 to 3/4 cup beer Chopped green onions and shredded cheese, for garnish Pretzels or assorted fresh vegetables, for dipping Instructions: Combine Cheddar cheese, cream cheese and Hidden Valley® Original Ranch® Dips Mix in medium bowl. Gradually stir in beer until mixture reaches desired consistency. Garnish with green onion and additional Cheddar cheese. Serve with pretzels or vegetable pieces.; ","[Pilsner, Hefeweizen, Brown Ale, Barleywine]" 46582,"\V\ is for Vegetarian Ragout over Cheese Polenta with Red Pepper Coulis 3 tablespoons cornstarch 1 1/2 cups vegetable broth 3 ounces (6 tablespoons or 3/4 stick) butter 2 roasted red bell peppers, seeded and peeled 1 clove garlic 2 cups vegetable stock 2 cups heavy cream 1 cup cornmeal 1 cup grated Parmesan Salt and pepper 1/8 cup grapeseed oil 1 onion, medium diced 2 cloves garlic, chopped 1 carrot, peeled and diced medium 1 zucchini, medium dice 1 yellow squash, medium dice 1 small eggplant, medium dice 3 tablespoons tomato paste 1 tablespoon chopped fresh parsley leaves 2 teaspoons chopped fresh thyme leaves 1/4 cup kalamata pitted black olives, cut in 1/2 Kosher salt Freshly ground black pepper 2 fresh plum tomatoes, diced 6 to 8 sprigs fresh basil Instructions: Whisk the cornstarch into the vegetable broth. Melt the butter over medium heat in a saute pan, and then add the chicken broth mixture, red peppers and garlic. Simmer 30 minutes. *Pour hot mixture into blender and blend until smooth to make red pepper sauce. While the pepper sauce is simmering, begin the polenta. Combine vegetable stock and cream in a large heavy saucepan. Heat to a gentle boil over medium heat, being careful not to burn. While whisking constantly, gradually add the cornmeal. Once cornmeal is incorporated, keep heat low and continue to whisk until mixture is slightly thickened and creamy. Stir in Parmesan, and season with pepper. (Since Parmesan is salty, add salt only if needed). Set aside in a warm place. Heat oil in a saute pan. Saute onion, garlic, carrot, zucchini, yellow squash, and eggplant, until they begin to soften. Stir in tomato paste, chopped fresh parsley, thyme, and let cook until flavors integrate, about 10 more minutes. Add olives and heat through. Season with salt and pepper, as needed. Remove from heat and stir in fresh tomato. Let sit to rest. Place cheese polenta onto serving plate, making a well in the center. Top with vegetable ragout in the center, and spoon red pepper coulis over top. Garnish with fresh basil. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]

" 46583,"Cut-Out Biscuits 2 1/2 cups all-purpose flour, plus more for dusting 2 tablespoons baking powder 1 tablespoon sugar 1 1/2 teaspoons kosher salt 1 stick very cold unsalted butter, diced (freeze for 30 minutes before dicing) 1 cup cold whole milk or well-shaken buttermilk, plus more for brushing Flavored butters, for serving (recipes follow) 1 stick softened butter 1/4 cup chopped dill 2 tablespoons capers Zest and juice of 1 lemon 1 stick softened butter 3 tablespoons mango chutney 2 tablespoons roasted curry powder 1 stick softened butter 2 tablespoons pure maple syrup 1 tablespoon adobo sauce, from a can of chipotles Instructions: Preheat the oven to 425? F. Combine the flour, baking powder, sugar and salt in a food processor. Pulse to combine. Pulse in the diced butter just a few times, until it is in pea-size pieces. Transfer the mixture to a large bowl. Stir in the milk or buttermilk until the dough just comes together but is not fully combined. Turn out onto a lightly floured surface, then gather the dough together and pat into a 3/4-inch-thick rectangle (5 by 10 inches). Fold the rectangle in half and pat until 3/4 inch thick again. Repeat the folding and patting process 4 more times, ending with a 3/4-inch-thick rectangle (5 by 10 inches). Dip a 2 1/2-inch round biscuit cutter in flour and cut out 8 biscuits, going all the way to the edge of the rectangle (don\u2019t leave any space between the biscuits when you cut). Gather the scraps together, kneading as little as possible; pat until 3/4 inch thick and cut out about 2 more biscuits. (Alternatively, use a sharp knife to cut the dough into 2 1/2-inch squares.) Place the biscuits on an ungreased, unlined baking sheet. Brush the tops lightly with milk or buttermilk. Bake until golden, 12 to 15 minutes. Mash butter with dill, capers, lemon zest and juice. Puree butter with mango chutney and curry powder. Puree butter with maple syrup and adobo sauce. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 46584,"Grilled Watermelon and Halloumi Cheese \Croutons\ with Herbs, Feta and Arugula 4 slices sweet seedless watermelon, with rind Salt 1 teaspoon sugar Freshly ground black pepper 1/4 cup crumbled feta cheese, preferably sheep's milk 1/2 cup baby arugula 1 tablespoon chopped fresh mint leaves 2 tablespoons chopped cilantro leaves 2 tablespoons chopped Italian parsley leaves 1 teaspoon chopped fresh oregano leaves 1 tablespoon olive oil 1/2 tablespoon red wine vinegar 1 lime, zested 1/4 cup Halloumi cheese, cubed Instructions: Heat a grill pan over high heat until very hot. Sprinkle each slice of watermelon with salt and a pinch of sugar and grill quickly on each side, just until grill marks show and the fruit is lightly caramelized, about 1 minute per side. Arrange them on serving plates and sprinkle with crumbled feta, and salt and pepper, to taste. In a small bowl, toss the arugula and fresh herbs with olive oil, vinegar, lime zest, salt and pepper, to taste. Put small mounds on top of the grilled watermelon and feta. Just before serving, heat a small skillet over medium-high heat and quickly saute Halloumi until golden and crispy. Garnish each plate with the Halloumi cheese croutons and serve immediately. ","[Chardonnay, Sauvignon Blanc, Vermentino, Ros]

" 46585,"Paella 1 medium onion, cut into large pieces 1 chicken, cut into pieces, carcass reserved Salt and pepper 1/4 cup olive oil 2 cloves garlic, chopped 1 medium onion, chopped 2 cups rice 1/2 pound cod fish fillets 1/2 pound raw, peeled shrimp, shells reserved 1 pound clams 1 pound mussels 1 pound linguica, sliced into 2-inch pieces 1 red bell pepper sliced 2 cups shrimp/chicken stock 1/2 cup white wine 1/2 teaspoon saffron or substitute such as safflower, Sazon or Bijol 1 cup frozen peas Hot pepper sauce Instructions: In a large saucepan combine onion, chicken carcass, shrimp shells and enough water to cover all (at least 3 cups), and simmer for approximately 1 hour. Season to taste with salt and pepper. Reserve 2 cups for Paella. Rinse chicken pieces and pat dry. Season with salt, pepper. Saute in 1/4 cup olive oil until golden. Remove chicken and saute garlic, onion and rice for a few minutes. Add chicken back to skillet on top of rice, tuck in seafood and sausage. Add shrimp/chicken stock, wine, saffron and bell peppers. Cover and simmer 20 minutes. Sprinkle peas on top, cover again and continue to cook 10 additional minutes. Serve with hot pepper sauce. ","[Rioja, Tempranillo, Garnacha, Cava]" 46586,"Low Country Nachos 2 tablespoons unsalted butter 2 tablespoons all-purpose flour
1 cup whole milk, plus more if needed
1 1/2 pounds white American cheese, diced 8 ounces Monterey Jack cheese, diced
1/2 jalape?o, seeds and ribs removed, flesh minced Kosher salt and freshly ground black pepper
2 pounds medium shrimp, peeled and deveined
2 tablespoons olive oil
2 teaspoons seafood seasoning 2 cloves garlic, minced
12 ounces lump crabmeat, drained and picked over to remove any shell or cartilage
One 13-ounce bag tortilla chips
1/2 cup sliced green onions
1/2 cup chopped cilantro
Instructions: Melt the butter in a medium saucepan over medium heat. Add the flour and whisk until smooth. Continue to whisk for 1 minute, making sure the mixture doesn\u2019t brown. Gradually whisk in the milk and cook, whisking often, until it just barely bubbles along the sides of the pan, about 5 minutes. Remove the pan from the heat, add the American and Monterey Jack cheeses and stir until melted. Stir in the jalape?o. If the sauce is too thick, whisk in more milk, 1 tablespoon at a time. Add salt and pepper to taste and keep the cheese sauce warm. Toss together the shrimp, 1 tablespoon of the oil, the seafood seasoning and garlic in a medium bowl. Heat the remaining 1 tablespoon oil in a large skillet over medium-high heat. Add the shrimp and cook, stirring occasionally, for 3 minutes. Add the crabmeat and cook, stirring occasionally, until the shrimp are pink and just cooked through and the crabmeat is warmed through, about 2 minutes more. Spread a layer of tortilla chips on a serving platter. Top with some of the shrimp and crab mixture and drizzle with some cheese sauce. Repeat with another layer of chips, shrimp and crab mixture and cheese sauce, building your nachos as high as you like. Sprinkle with the green onions and cilantro and serve immediately. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 46587,"Copycat Cheetos Chicken Fries Nonstick cooking spray, for spraying the baking dish 6 cups crispy cheese puffs, such as Cheetos? 1 pound all white meat ground chicken 1 teaspoon chicken bouillon powder or crumbled cube 1/2 teaspoon garlic powder 1/2 teaspoon paprika Kosher salt and freshly ground black pepper Vegetable oil, for frying 1 cup all-purpose flour 3 large eggs, lightly beaten 1/2 cup ranch dressing Instructions: Preheat the oven to 400 degrees F. Spray an 8-inch square baking dish with cooking spray. Add the cheese puffs to a food processor and grind to fine crumbs. In a large bowl, mix the ground chicken, chicken bouillon, garlic powder, paprika, 1/4 cup of the cheese puff crumbs, 1 teaspoon salt and 1/2 teaspoon black pepper with your hands until combined. Press the chicken mixture into the baking dish, creating an even layer. Bake until the chicken is cooked, 7 to 10 minutes. Set aside to cool slightly, then turn out onto a cutting board and cut into 4-by-1/2-inch sticks. Meanwhile, fill a heavy skillet or a Dutch oven halfway with oil. Heat over medium-high heat until a deep-frying thermometer registers 350 degrees F. Put the flour, eggs and remaining cheese puff crumbs in separate shallow dishes. Season the flour with 1 teaspoon salt and 1/2 teaspoon pepper. Dip each chicken stick first in the flour, then in the egg, then in the crumbs. Add the sticks to the hot oil a few at a time, making sure not to overcrowd. Fry, turning frequently, until crispy, about 1 minute. Remove to a paper-towel lined plate. Serve warm with ranch dressing. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 46588,"Fettuccine with Three Cheeses 15 cherry tomatoes Salt and freshly ground black pepper 1 tablespoon olive oil 1 pound dry fettuccine 1/4 pound grated Parmigiano-Reggiano 1/4 pound grated Pecorino Romano 1/2 pound (1/2-inch cubes) diced smoked mozzarella 20 fresh basil leaves, chopped Instructions: Cut the tomatoes in 1/2. In a large mixing bowl, add a pinch of salt, freshly ground black pepper and olive oil with the tomatoes and massage them lightly with your hands. Boil 1 gallon of water in a large pot, and add 1 teaspoon of salt. Add the fettuccine, and cook to al dente. Drain well. Next, add the hot cooked pasta on top of the tomatoes in the bowl, then add Parmigiano and pecorino. Toss gently until the cheeses melt evenly around pasta. Add smoked mozzarella and toss. Add fresh basil and toss. ","[Chardonnay, Pinot Grigio, Gavi, Vermentino]" 46589,"Southwestern Pickled Jalapeand#241;o Burger 2 teaspoons vegetable oil 6 oz. ground beef patty or veggie patty 1/4 teaspoon kosher salt 1/8 teaspoon pepper 1 hamburger bun 1 slice pepper jack cheese Thousand Island dressing Vlasic? Bread and Butter Chips Vlasic? Hot Jalape?o Slices 1 to 2 leaves of red leaf lettuce Instructions:

1. Pour vegetable oil into a cast iron or fry pan and heat until oil shimmers. Sprinkle hamburger patty with salt and pepper on both sides and add to hot fry pan.
2. While burger is cooking, add bun, cut side down, to fry pan. Heat until grilled, 2 to 3 minutes, then remove.
3. Cook burger to desired doneness and turn off heat. Lay pepper jack cheese on burger and cover pan until melted.
4. Spread Thousand Island dressing on bottom of bun and layer burger, Vlasic® Bread and Butter Chips and Vlasic® Hot Jalapeño Slices on top. Add lettuce and top of bun. ","[Malbec, Tempranillo, Zinfandel, Syrah]" 46590,"Dulce de Leche 4 cups milk 2 cups sugar 1 teaspoon baking soda Vanilla extract Instructions: Scald milk in heavy bottom sauce pan. Add all other ingredients, cook on medium low until it turns into caramel, about 1 hour. ","[Malbec, Merlot, Cabernet Sauvignon]" 46591,"Spinach with Mustard Vinaigrette 1 teaspoon or so Dijon mustard 4 tablespoons vegetable oil 2 tablespoons olive oil 2 tablespoons red wine vinegar Salt and pepper 1 bunch spinach Instructions: In a small bowl whisk together all vinaigrette ingredients. Toss with spinach leaves. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio]" 46592,"Sticky Rice Stuffing 2 cups (408 grams) sticky rice (also known as sweet or glutinous rice) 1/3 cup dry sherry or Chinese rice wine, such as Shaoxing 2 tablespoons soy sauce 1 tablespoon dark soy sauce 1 tablespoon toasted sesame oil 3 tablespoons neutral oil, divided 2 medium shallots (75 grams), chopped 3 ounces (84 grams) shiitake mushrooms, stemmed and sliced 3 ounces (84 grams) cremini mushrooms, sliced 1 teaspoon kosher salt 1 tablespoon grated ginger 2 cloves garlic, chopped 3 links (120 grams) Chinese sausage, thinly sliced 3/4 cup (110 grams) peeled cooked chestnuts, chopped Sliced scallions, for garnish Cilantro leaves, for garnish Instructions: In a medium mixing bowl, add the rice and enough water to cover the rice by 2 inches. Place in the refrigerator and allow to soak overnight. Line the steamer basket of a large pot with cheesecloth. Drain the rice and repeatedly rinse until the water is clear of starch. Add the rice in an even layer to the cheesecloth-lined steamer basket. Bring a large pot of water to a boil. Carefully place the steamer basket in the pot. Cover and steam until just cooked through, about 25 minutes (depending on the brand of rice, it may be a few minutes more or less). Preheat the oven to 400 degrees F. Combine the sherry (or Chinese rice wine), soy, dark soy and toasted sesame oil in a small bowl. Set aside. Heat a large cast-iron skillet over medium-high heat. Add 2 tablespoons of the neutral oil. When the oil is hot, add the shallots and shiitake and cremini mushrooms and season with the salt. Cook until the vegetables are softened and golden, 4 to 5 minutes. Add the remaining tablespoon neutral oil. Stir in the ginger and garlic and cook until sizzling and fragrant, about 1 minute. Add the sausage and chestnuts and cook, stirring, until they begin to brown, 1 to 2 minutes. Add the steamed rice and stir to combine. Add 1/2 cup water and stir to incorporate the water and separate any clumps in the rice. Add the soy sauce mixture and stir until all of the rice is well coated in the sauce and an even dark brown. Transfer the skillet to the oven and cook until slightly crisp on top; start checking at 10 minutes. Remove from the oven and garnish with scallions and cilantro. Serve hot. Leftover sticky rice stuffing will keep for up to 3 days in the fridge. (It\u2019s super tasty hot OR cold from the fridge.) ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Gewrztraminer]" 46593,"Salmon Two Ways with Caper Sauce 4 skinless salmon fillets (about 6 ounces each) Salt and ground black pepper 1/2 cup panko breadcrumbs 2 tablespoons minced fresh parsley 1 tablespoon chopped fresh dill 1 tablespoon minced garlic 3 tablespoons olive oil 2 tablespoons olive oil 1 potato, peeled and cut into small cubes 1 onion, chopped 1 red bell pepper, chopped 4 ounces sliced smoked salmon, chopped 2 tablespoons capers Salt and ground black pepper 2 thick slices pumpernickel bread, cut into cubes 3 tablespoons olive oil 1 tablespoon red wine vinegar 1/2 teaspoon Dijon mustard 1 small shallot, diced 1/2 teaspoon salt Good pinch of ground black pepper 1 small cucumber, peeled and cut into cubes 2 tomatoes, cut into cubes 1/2 red onion, thinly sliced 1 tablespoon chopped fresh dill 2 tablespoons olive oil 1 shallot, minced 4 tablespoons (1/2 stick) unsalted butter, cut into cubes 1 tablespoon capers 1 tablespoon chopped fresh dill 1/2 lemon Salt and ground black pepper Instructions: Preheat the oven to 400 degrees F. For the salmon: Season the salmon filets with salt and pepper. In a bowl, mix together the panko, parsley, dill, garlic and 1 tablespoon of the oil until the panko is evenly coated. Coat the salmon with the panko mixture and let sit for a few minutes so the crust sticks. Heat the remaining 2 tablespoons of oil in an ovenproof skillet over medium-high heat. Add the salmon and cook until the breadcrumbs are golden, 2 to 3 minutes per side. Transfer the skillet to the oven and cook for 5 minutes. Keep the salmon warm. For the salmon hash: Heat the oil in a large skillet over medium heat. Add the potatoes and cook, stirring occasionally, until they start to brown, 4 to 5 minutes. Add the onion and bell pepper and cook until the potatoes are cooked through and the peppers are soft, 10 minutes more. Turn off the heat and stir in the salmon and capers. Season with salt and pepper. Keep the hash warm. To make the salad: Toss the bread cubes with 1 tablespoon of the oil on a baking sheet. Spread the bread in a single layer and toast in the oven, stirring once or twice, until crunchy but not too hard, 8 to 10 minutes. In a large bowl, whisk together the vinegar, mustard, shallot, remaining 2 tablespoons oil, salt and pepper. Add the cucumber, tomatoes, onion and dill and stir to coat everything in the dressing. Stir in the toasted bread. For the sauce: Heat the oil in a small skillet over low heat. Add the shallot and cook until softened, about 2 minutes. Turn off the heat and whisk in the butter 1 piece at a time. Stir in the capers and dill. Squeeze in the lemon juice and season with salt and pepper. To plate: Divide the salmon hash among 4 plates and top each with a salmon filet. Spoon the sauce over the salmon. Divide the salad among the plates, placing it on the side of the salmon.
   ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 46594,"Pan Seared Duck Breast with Black-Eyed Pea Fritters and Caramelized Orange Sauce 4 duck breasts Salt and pepper, to taste Caramelized Orange Relish, recipe follows Black-eyed Pea Fritters, recipe follows 1 teaspoon canola oil 2 oranges, peeled and chopped 6 ounces fresh cranberries 1/2 cup orange juice 1 cup sugar 1 tablespoon chopped ginger 1 teaspoon sage, chopped 1 teaspoon mint, chopped 1 teaspoon balsamic vinegar Salt and freshly ground black pepper, to taste 1/2 pound dried black-eyed peas 4 ounces onions, peeled and chopped 1 tablespoon crushed red pepper flakes 4 to 6 tablespoons water 2 tablespoons chopped red bell pepper 2 tablespoons chopped scallions Salt and pepper, to taste Sugar, optional Vegetable oil, for deep frying Instructions: Preheat oven to 350 degrees. Heat a saute pan over medium heat. Season duck and place skin side down on hot saute pan and sear for about 5 minutes. Place pan into the oven and cook for 10 minutes more leaving duck on the skin side. When desired temperature is reached, remove from oven and let rest for 3 minutes. Keep warm. Serve with Caramelized Orange Relish and Black-eyed Pea Fritters. Heat oil in a saucepan over medium heat. Quickly sear the oranges until brown. Transfer to a bowl and chill. Place cranberries and orange juice in a food processor. Process for about 15 seconds or until evenly chopped. Place sugar, caramelized oranges, and ginger in a medium bowl. Stir in the cranberry mixture. Add sage, mint and vinegar. Season to taste with salt and pepper. Soak black-eyed peas in hot water for 30 minutes. Drain. Squeeze and remove skin. Combine peas, onions, pepper flakes, red bell pepper, scallions, salt and sugar in a food processor. Process until very smooth. Add 4 to 6 tablespoons of water if necessary. You should not feel any lumps when you rub mixture between your fingers. In large pot heat oil to 325 degrees. Stir batter vigorously to remove air bubbles. Scoop up a spoonful of the batter and drop into the oil. Fry until golden, about 4 minutes per side. Drain on paper towels. ","[Chardonnay, Pinot Grigio, Vermentino, Tempranillo]" 46595,"Key Lime Cake Butter, for greasing pan Flour, for dusting pan One 3-ounce package lime flavored gelatin 1 1/3 cups granulated sugar 2 cups sifted all-purpose flour 1/2 teaspoon salt 1 teaspoon baking powder 1 teaspoon baking soda 1 1/2 cups vegetable oil 3/4 cup orange juice 1 tablespoon lemon juice 1/2 teaspoon vanilla extract 5 large eggs, slightly beaten 1/2 cup key lime juice (from about 25 small key limes or 4 large regular limes) 1/2 cup confectioners' sugar 1/2 cup (1 stick butter), room temperature One 8-ounce package cream cheese, room temperature One 1-pound box confectioners' sugar Instructions: For the cake: Preheat the oven to 350 degrees F and grease and flour one 9-by-12-by-2-inch cake pan.
   In a large mixing bowl, mix the gelatin, granulated sugar, flour, salt, baking powder and baking soda. Stir to mix well. Add the oil, orange juice, lemon juice, vanilla, and eggs. Mix until well combined. Pour the batter evenly in the pan and bake for 35 to 40 minutes. Test for doneness by lightly touching the tops or inserting a toothpick. Cool the cake in the pan for 5 minutes then turn out onto a cooling rack.
   For the glaze: While the cake is still hot, mix the lime juice and confectioners' sugar together well. Pierce the cake with a fork to allow the glaze to soak in better and pour it over the cake on the cooling rack. Allow cake to cool completely as you prepare the icing.
   For the icing: Cream the butter and cream cheese. Beat in the confectioners' sugar until mixture is smooth and easy to spread. Spread the icing on the top and sides of the cake. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 46596,"Chicken and Black Bean Tostadas 1/4 cup canola oil, plus more for frying 4 corn tortillas, preferably white Kosher salt 1 (15.5-ounce) can black beans, drained and rinsed 1 teaspoon ground cumin 1/4 cup low-sodium chicken broth Freshly ground pepper 1 clove garlic, minced 1 tablespoon ancho chili paste or adobo sauce (from a can of chipotles in adobo) 1/4 cup fresh lime juice 2 teaspoons brown sugar 2 cups finely shredded green or red cabbage 1 bunch radishes (about 6), julienned 1/2 bunch fresh cilantro, roughly chopped 1/2 cup sour cream 1/2 rotisserie chicken, skinned and shredded into large pieces Instructions: Heat 1/2 inch oil in a small heavy skillet over medium heat until shimmering. Fry tortillas one at a time until golden and crisp, 2 minutes per side. Drain on paper towels and sprinkle with salt. Cool the oil slightly and discard all but 2 tablespoons. Add the beans and cumin and cook, stirring, 1 minute. Add the broth and cook, smashing the beans, until saucy and hot. Season with salt and pepper. Whisk the garlic, chili paste, 2 tablespoons lime juice, the sugar and 1/2 teaspoon salt in a large bowl. Slowly whisk in 1/4 cup oil to make a dressing; add the cabbage, radishes and cilantro and toss. Mix the sour cream and the remaining 2 tablespoons lime juice in another bowl; season with salt and pepper. Top each tortilla with beans, chicken, cabbage salad and sour cream. ","[Syrah, Tempranillo, Garnacha, Zinfandel]" 46597,"Prosciutto Roasted Figs 40 small fresh mission figs 4 ounces Manchego or blue cheese 20 slices prosciutto, halved lengthwise Freshly ground black pepper Instructions: Preheat the oven to 400 degrees F. Make a small slit in the side of each fig and stuff a raisin-size piece of cheese in the opening. Wrap a piece of prosciutto around each to enclose like a little cocoon. Stand the figs on a sheet pan. Bake for 12 to 15 minutes so the prosciutto melts slightly and forms a skin around the figs. Season with lots of ground black pepper. These are terrific hot or at room temperature ","[Chardonnay, Pinot Grigio, Vermentino, Sauvignon Blanc]" 46598,"cl-Spiced Pineapple One 8-ounce can pineapple chunks, drained 1 tablespoon cl powder
   1 teaspoon ground cumin
   1/2 teaspoon kosher salt
   1/4 teaspoon freshly ground black pepper
   Instructions: Skewer 3 pineapple chunks onto each cocktail skewer or toothpick and arrange on a plate. In a small bowl, combine the cl powder, cumin, salt and pepper and mix with a fork. Sprinkle onto all sides of the skewered pineapple chunks and serve. ","[Riesling, Gewrztraminer, Pinot Grigio, Sauvignon Blanc]" 46599,"Baked Cod with Garlic And Herb Ritz Crumbs Good olive oil 4 center-cut boneless, skinless cod fillets (6 to 8 ounces each) Kosher salt and freshly ground black pepper 1/2 cup Ritz cracker crumbs (15 crackers; see Cook's Note) 1/3 cup panko (Japanese bread flakes) 2 tablespoons minced fresh parsley 2 teaspoons minced garlic (2 cloves) 1 teaspoon grated lemon zest 3 tablespoons unsalted butter, melted 1/4 cup dry white wine, such as Pinot Grigio 2 tablespoons freshly squeezed lemon juice Lemon wedges, for serving Instructions: Preheat the oven to 400 degrees F. Pour 2 tablespoons olive oil in a 9 x 9-inch ceramic baking dish (it should be just big enough to hold the fish) and tilt the dish to coat the bottom with oil. Place the fish fillets in the dish and turn to coat both sides with the oil. Sprinkle the fish with 1 1/2 teaspoons salt and 1/2 teaspoon pepper and bake for 10 minutes. Meanwhile, combine the cracker crumbs, panko, parsley, garlic, lemon zest, and 1 teaspoon salt in a small bowl. Add the melted butter and stir until evenly moistened. Set aside. Remove the fish from the oven and pour the wine and lemon juice directly on the fillets. Pat the crumb mixture evenly onto the fillets, pressing gently to help them adhere. (Don\u2019t worry if some crumbs get into the sauce!) Return the pan to the oven for 12 minutes, until the fillets are just cooked through in the center, depending on the thickness of the fish. Sprinkle with salt and serve hot with the pan juices and lemon wedges. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 46600,"Chocolate Cheesecake 1/3 cup butter, melted 1 1/4 cups graham cracker crumbs 1/4 cup sugar 3 (8 oz.) pkgs. cream cheese, softened 1 (14 oz.) can Eagle Brand? Sweetened Condensed Milk 2 cups (12 oz. pkg.) semi-sweet chocolate chips, melted or 8 (1 oz.) squares semi-sweet chocolate, melted 4 large eggs 2 tsps. vanilla extract Instructions: HEAT oven to 300 degrees F. Combine butter, graham cracker crumbs and sugar in medium bowl. Press onto bottom of ungreased 9-inch springform pan. BEAT cream cheese in large bowl with electric mixer until fluffy. Gradually beat in sweetened condensed milk until smooth. Add remaining ingredients, mixing well. Pour into prepared pan. BAKE 65 minutes or until center is set. Cool to room temperature. Chill thoroughly. Garnish as desired. ","[Merlot, Cabernet Sauvignon, Malbec, Zinfandel]" 46601,"Pound Cake with Lemon Cream 4 slices prepared pound cake 1 cup light whipped topping 2 teaspoons fresh lemon juice 1 teaspoon finely grated lemon zest Mint sprigs, optional Instructions: Arrange pound cake on individual plates. Mix together whipped topping, lemon juice and lemon zest. Mix well and spoon mixture over pound cake. Garnish with mint sprigs. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 46602,"Pan-Seared Foie Gras with Figs and Port Wine Sauce 1 whole duck foie gras, about 1 1/2 pounds, slightly chilled Coarse salt Black pepper, freshly ground 6 slices white bread, cut in rounds 1 tablespoon extra virgin olive oil 4 fresh black mission figs, halved 2 shallots, finely chopped 6 tarragon leaves, chopped 1/2 cup port wine 1 orange, juiced, divided 2 tablespoons balsamic vinegar 1 pat butter Pinch sugar 1/2 teaspoon orange zest, grated 3 heads endive, julienned 1 bunch arugula 1/2 bunch fresh chives, roughly chopped 1/2 lemon, juiced Instructions: Carefully pull apart the 2 lobes of the foie gras with your hands and remove the veins that are lodged between them. Using a sharp knife dipped in boiling water, cut each lobe into 1-inch medallions, approximately 6 (4-ounce) slices. Score the top of each medallion in a diamond pattern and season with salt and pepper. Sear the medallions in a hot, dry pan for 30 seconds per side, seasoned side down first. Remove to a warmed platter lined with paper towels to drain.
   Lower heat to medium and pour out a bit of the rendered duck fat. Fry the bread rounds until brown, about 2 minutes each side, set aside. Wipe out the pan and coat with olive oil. Brown the figs, cut side down, then add the shallots and tarragon. Cook for 2 minutes. Deglaze the pan with port, juice of 1/2 orange and balsamic vinegar, cook down, about 3 minutes. Finish off the sauce with butter, a pinch of sugar, orange zest, salt and pepper.
   Combine the endive, arugula and chives together in a small bowl. Toss with remaining orange juice, lemon juice and olive oil, season with salt and pepper. Arrange a handful of salad on each plate and lay the toast on top. Carefully place a foie gras medallion on each toast round. Top with figs, drizzle with port wine sauce. Garnish with chives and serve at once. ","[Chardonnay, Pinot Grigio, Riesling, Sparkling wine]

" 46603,"Sweet Vodka Sipper 2 ounces almond milk 2 ounces coconut milk 2 ounces vodka 1 teaspoon granulated sugar Pinch ground cinnamon Maraschino cherries, for garnish Instructions: Put the almond milk, coconut milk, vodka, sugar, cinnamon and 1 to 2 cups ice in a cocktail shaker, cover and shake vigorously to mix. Pour into a glass, then garnish with cherries to serve. ","[Prosecco, Moscato, Riesling]" 46604,"Tennessee Brisket Barbecue Sandwich 1 gallon cold water 12 ounces kosher salt
2 cups canned beef stock or broth
3/4 cup brown sugar
1/4 cup whole black peppercorns
5 sprigs fresh parsley
4 cloves garlic
3 bay leaves
1 small carrot, sliced
1 celery stalk, sliced
1 small onion, sliced
One 8-pound whole beef brisket 2 cups brown sugar 6 ounces granulated sugar
1 cup cornstarch
1 cup paprika
4 tablespoons chili powder
2 tablespoons kosher salt
1 tablespoon ground cumin
2 teaspoons onion powder
2 teaspoons ground black pepper
1 teaspoon garlic powder
1 teaspoon cayenne pepper
1 teaspoon ground white pepper
1/4 cup vegetable oil 1 onion, diced medium
1 teaspoon minced fresh garlic
1 teaspoon medium diced fresh ginger
56 ounces ketchup
1/2 cup mustard
1/2 cup brown sauce (see Cook's Note)
1/2 cup light brown sugar
1/2 cup red wine vinegar
1/2 cup Worcestershire sauce
1/4 teaspoon kosher salt
Juice of 1 lemon
10 crusty Italian rolls
Instructions: For the brisket brine: Put the water, salt, stock, brown sugar, peppercorns, parsley, garlic, bay leaves, carrot, celery and onion in an 8-quart stainless pot. Bring to a boil, then stir and turn off the heat. Allow the brine to completely cool. Place the beef brisket in a glass or stainless pan and pour brine over the top of the brisket. Cover with plastic wrap and refrigerate for 48 hours. Remove the brisket from the brine and pat off excess liquid with paper towels. For the Tennessee rub: Mix the brown sugar, granulated sugar, cornstarch, paprika, chili powder, salt, cumin, onion powder, black pepper, garlic powder, cayenne and white pepper in a bowl. Rub both sides of the brisket with the Tennessee rub. Set up your smoker with 3/4 pound of hard wood (preferably hickory). Put the brisket on a wire rack. Set your smoker temperature to 190 degrees F. Smoke the brisket 8 hours. Remove the brisket from the smoker and allow it to rest for at least 45 minutes. For the barbecue sauce: Heat a stainless steel or lined 4-quart saucepan on medium heat until the pan is hot. Add the oil along with the onions, garlic and ginger. Saute for 5 minutes, then add the ketchup, mustard, brown sauce, brown sugar, vinegar, Worcestershire, salt and lemon juice. Simmer for 2 hours, stirring occasionally to keep it from burning on the bottom. You may make your barbecue sauce ahead and keep in your refrigerator for 7 days. The sauce also freezes very well. To make your sandwiches, slice and warm your Italian rolls in a toaster oven or nonstick pan. Cut a generous portion of brisket for each and place on a toasted roll. You can either top with the barbecue sauce or serve it on the side and dip your sandwich as you eat it. Repeat to make 9 more sandwiches. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Zinfandel]" 46605,"Tasso Shrimp and Cream on Pasta 3/4 stick butter 1 tablespoon Cajun meat seasoning 2 1/2 cups julienne tasso 3 cups heavy cream 4 dozen cleaned shrimp 1 1/2 cups sliced green onion Instructions: Melt most of the butter in skillet then add tasso and seasoning. Cook at medium heat for about 10 minutes, scraping the pan every so often to remove the fond. Add cream and increase heat to reduce it by 1/21/2 being careful to not let the cream boil over on the stove. When cream starts to thicken add shrimp and cook 1 to 2 minutes until shrimp are just cooked. Add the green onions and cook for a count of five then add rest of butter and toss over your favorite pasta shape. ","[Chardonnay, Sauvignon Blanc, Riesling, Gavi]" 46606,"Stuffed Peppers 1 orange bell pepper 2 tablespoons tapenade 8 fresh basil leaves 1 ripe tomato, quartered 2 cloves garlic, peeled and sliced thinly
4 tablespoons extra-virgin olive oil Kosher salt and freshly ground black pepper Instructions: Heat the oven to 375 degrees F/190 degrees C.
Cut the pepper in half lengthwise, remove the seeds leaving the stems intact and place in a small baking dish. Spread a spoonful of tapenade on the bottom of each pepper. Lay 4 basil leaves in each half, then 2 tomato quarters in each half, seed side up. Scatter over the sliced garlic. Drizzle with olive oil and sprinkle with salt and pepper. Bake until the pepper is completely soft and getting dark around the edges, about 1 hour. Serve with crusty bread. ","[Ros, Pinot Grigio, Vermentino, Sauvignon Blanc]" 46607,"Sand Art Brownies 2 cups sugar Food coloring 1 cup all-purpose flour 1/2 teaspoon salt 1/2 cup cocoa powder 1 cup semisweet or white chocolate chips or a combination of both 1 clear glass quart jar with a tight fitting lid 1 cup (2 sticks) unsalted butter, melted and cooled, plus more for greasing pan 4 large eggs 2 teaspoons vanilla extract Instructions: To color the sugar: Divide the sugar into 4 (1/2-cup) portions. Put 1/2 cup sugar into the jar and add 1 to 3 drops of food coloring. Put the lid on and shake the jar well until the sugar is completely colored. Empty the sugar into a small bowl and continue with the remaining sugar using different food colorings to make different colors. To make the Sand Art: Whisk together the flour and salt and set aside. Layer the dry ingredients into the jar, alternating colors (the sugar) and dark (cocoa powder) and light (flour), making your own design. Don't forget the chips! Screw on the lid and print out this recipe to enclose with your gift jar. To bake: Heat the oven to 325 degrees F. Grease a 13 by 9-inch pan with butter. Dump the contents of the jar into a large bowl. Mix together the melted butter, eggs, and vanilla. Stir the wet and dry ingredients together until well combined. Pour the batter into the prepared pan and bake for 30 to 35 minutes. ","[Chardonnay, Merlot, Pinot Grigio, Riesling]" 46608,"Stir-Fry Burgers 2 tablespoons vegetable or peanut oil 1 tablespoon finely grated peeled fresh ginger 1 clove garlic, chopped 1/4 cup hoisin sauce 1/4 cup spicy ketchup 1/4 cup dry sherry 1 teaspoon soy sauce 1 teaspoon toasted sesame oil 1 1/2 pounds ground chuck 3 tablespoons chopped fresh cilantro Kosher salt and freshly ground black pepper 4 hamburger buns, lightly toasted Serving suggestions: Lettuce, tomato, pickles and/or French fries Instructions: Heat 1 tablespoon of the oil in a small saucepan over high heat. Add the ginger and garlic and cook until softened, about 2 minutes. Whisk in the hoisin sauce, ketchup, sherry, soy sauce and sesame oil and bring to a boil. Remove from the heat and cool slightly.
Mix together the beef with the cilantro, 1 teaspoon salt and 1/4 teaspoon black pepper using your hands until just combined. Form into four 3/4-inch-thick patties, about 4 1/2 inches in diameter. Heat a grill to medium-high heat. Cook the burgers, turning once, about 4 1/2 minutes per side for medium, brushing the burgers with some of the sauce in the last few minutes of cooking time.
Serve the burgers on the buns with the extra sauce on the side, lettuce and tomato on top if using, and pickles and fries on the side. ","[Sauvignon Blanc, Pinot Grigio, Vermentino, Tempranillo]" 46609,"Chili-Garlic Popcorn 2 tablespoons plus 2 teaspoons smoked paprika 2 teaspoons chili powder 2 teaspoons garlic salt 1 teaspoon onion powder 16 cups cooked popcorn 1 stick (8 tablespoons) unsalted butter, melted 1/2 cup grated Parmesan Instructions: Mix the smoked paprika, chili powder, garlic salt and onion powder together in a small bowl. Toss the popcorn and butter in a large bowl until well coated. Sprinkle the spice blend and Parmesan over the popcorn and toss well. ","[Syrah, Zinfandel, Tempranillo, Barbera]" 46610,"Part-Butter/Part-Shortening Easy Pie Dough 2 cups (240 grams) all-purpose flour, cold, plus more for dusting 1 tablespoon sugar
1 teaspoon salt
12 tablespoons (170 grams) unsalted butter, cut into small pieces and chilled in the freezer for 10 minutes
4 tablespoons (50 grams) shortening, chilled in the freezer for 10 minutes
1/2 cup ice water
1 teaspoon lemon juice
Instructions: In the bowl of a food processor fitted with the blade attachment, pulse together the flour, sugar, salt, butter and shortening until the mixture resembles cornmeal but there are still pea-sized chunks of fat. In a small bowl, stir together the ice water and 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, cover the dough with plastic wrap and let it rest in the refrigerator for at least 20 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 46611,"Thanksgiving Drumstick Treatsandtrade; 3 tablespoons butter or margarine 1 package (10 oz., about 40) regular marshmallows

• or - 4 cups miniature marshmallows 6 cups strong em Kellogg's? Rice Krispies? /em /strong cereal Kellogg's? Cocoa Krispies? Peanut butter Instructions:

1. In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat.
2. Add Kellogg's® Rice Krispies® cereal. Stir until well coated.
3. Cool slightly. Using buttered hands shape mixture into twelve small drumsticks.
4. Spread peanut butter on large end of each drumstick, then dip in Kellogg's® Cocoa Krispies® cereal. Refrigerate until firm. Best if served the same day. MICROWAVE DIRECTIONS: In microwave-safe bowl heat butter and marshmallows on HIGH for 3 minutes, stirring after 2 minutes. Stir until smooth. Follow steps 2 thru 4 above. Microwave cooking times may vary. ","[Chardonnay, Merlot, Pinot Grigio, Moscato]" 46612,"Homemade Spaetzle 3 cups all-purpose flour 2 large eggs Kosher salt 4 tablespoons unsalted butter; 2 tablespoons melted Freshly ground pepper Chopped fresh parsley, for garnish Instructions: Mix the flour, eggs and a pinch of salt in a bowl, then gradually stir in up to 1 cup water to make a smooth, batter-like dough. Beat with a wooden spoon until bubbles form, then stir in the melted butter. Bring a large saucepan of salted water to a boil. Place about 1 cup of the dough in a colander with large holes; use a rubber spatula to push the dough through the holes and into the boiling water. (Or use a spaetzle press.) Cook for about 1 minute after the spaetzle float to the surface, then transfer with a slotted spoon to another colander. Repeat with the remaining dough. Rinse the spaetzle in cold water if not serving immediately and set aside. Before serving, saute the spaetzle in a skillet with the remaining 2 tablespoons butter until warmed through. Season with pepper and garnish with parsley. ","[Riesling, Gewrztraminer, Pinot Grigio, Sauvignon Blanc]" 46613,"Crowd-Pleasing Couscous 2 tablespoons olive oil 1/2 medium red onion, diced
   1/4 cup chopped dried apricots
   1 3/4 cups Israeli couscous
   3/4 cup beef broth
   1 1/2 teaspoons salt
   Instructions: Heat the olive oil in a medium pot over medium heat. Add the onions and saute for a few minutes, until softened. Add the apricots and couscous, and cook for 2 minutes to toast the couscous. Add 1 1/4 cups water, the beef broth and the salt, and bring to a boil. Turn the heat down to low, cover and cook, stirring occasionally, until the liquid is absorbed and the couscous is tender, 10 to 12 minutes. Transfer the couscous to a serving dish and serve warm. ","[Rhone Blends, Tempranillo, Garnacha]" 46614,"Avocado Gazpacho Shooters 3 large ripe tomatoes (about 1 1/2 pounds), cored and chopped 1 small onion, chopped 1 bell pepper, seeded and chopped 1 cucumber, peeled, seeded and chopped 3 cups tomato juice 2 tablespoons fresh lime juice plus 2 limes, quartered, for serving 2 avocados, peeled and chopped Kosher salt and freshly ground black pepper 1 jalapeno, seeded and chopped 1/4 cup chopped fresh cilantro or parsley
   Instructions: Working in batches if necessary, place the tomatoes, onion, bell pepper, cucumber, tomato juice and lime juice in a blender; process until chunky. Stir in the avocados and season to taste with salt and pepper. Refrigerate until completely chilled, at least 3 hours or overnight. Stir in the jalapeno and cilantro. Divide among 8 shot glasses and serve with lime wedges. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 46615,"Mexican Beef Brisket 3 1/2 pounds beef brisket 1 tablespoon coarse salt 2 teaspoons freshly ground pepper Flour for dredging 1/2 cup vegetable oil 3 large carrots, peeled and cut into 2-inch lengths 2 medium onions, chopped 10 garlic cloves, peeled and minced 3 dried chipotle or morita chiles 2 tablespoons tomato paste 1 tablespoon dried oregano 2 quarts chicken stock or water 5 bay leaves Salt to taste 4 scallions, white and light green parts, thinly sliced on the diagonal, for garnish Instructions: Preheat oven to 325 degrees F. Sprinkle the brisket with the coarse salt and pepper. Dredge in flour to coat and shake off any excess. In a large Dutch oven heat oil over high heat. Sear the meat until browned on all sides. Set aside. Reduce heat to moderate and add the carrots and onions. Cook, stirring occasionally, until golden brown, 8 to 10 minutes. Add the garlic and saute 2 minutes longer. Return the meat to the pan along with all remaining ingredients except the salt and garnishes. Bring to a boil, cover the pot and transfer to the oven. Bake for 2 1/2 hours, or until the meat slips off a fork when pierced. Lift out the brisket and place on a cutting board. Cover with a damp towel. Pour the broth with vegetables into a tall container and skim off the layer of fat that rises. Remove and discard the bay leaves and chiles. Pour the broth and vegetables into a blender or a food processor fitted with the metal blade. Puree until smooth, add salt to taste and strain. Reheat the sauce. Slice the brisket against the grain and arrange on a platter. Pour the warm sauce over it, sprinkle with sliced scallions and serve. ","[Malbec, Tempranillo, Garnacha, Zinfandel]" 46616,"Chicken Paillard 4 small whole chicken breasts or 2 large* Extra-virgin olive oil, for drizzling, plus 2 tablespoons 4 sprigs fresh thyme, stripped and finely chopped, about 2 tablespoons 2 tablespoons fresh chopped flat-leaf parsley, a handful 1 lemon zested and juiced Coarse salt and black pepper 2 tablespoons butter 2 tablespoons all-purpose flour 2 cups chicken stock or chicken broth 1 sack, 5 ounces, mixed baby salad greens, available in produce section Instructions: Preheat a large nonstick skillet over medium high heat. Arrange the chicken in a shallow baking dish and drizzle meat with extra-virgin olive oil to just coat the chicken, about 1 1/2 tablespoons, total. Combine chopped herbs and lemon zest and sprinkle over the chicken. Season the chicken with salt and pepper. Using your hands, rub the chicken and coat evenly with the herbs and seasonings. Wash hands with hot water and soap. Using tongs, transfer chicken in a single layer to hot skillet and cook chicken cutlets 3 or 4 minutes on each side. Cover cooked chicken loosely with foil to keep warm and repeat with remaining cutlets. Return pan to heat and add butter. When the butter melts, add flour to the butter and cook, stirring with whisk, a minute or 2 to make a light roux. Whisk in chicken broth. When broth thickens to just coat the back of a spoon, remove pan from heat and turn off burner. Toss salad greens with lemon juice and coarse salt. Drizzle 2 tablespoons extra-virgin olive oil around the bowl and re-toss greens. To serve, cover the bottom of a dinner plate with warm sauce. Top with a small pile of salad greens and 2 chicken cutlets. *sprinkle a little water in four medium size resealable food storage baggies, place 1 chicken breast in each bag and seal it up pushing out excess air. Using the bottom of a heavy pot or pan, pound each breast until flat but not so much that it wants to bust out of the bag. Lay these down flat in your freezer. Next time you are having a hunger attack, remove your prepared chicken piallard from the freezer placing in a large bowl in the sink. Turn on the cold water over the bowl in a slow steam, you will be amazed how fast they will defrost. Once defrosted remove the bags from the water, pat them dry and with a knife or scissors cut open 2 connecting sides of the bag, and they are ready for you to prepare as per recipe directions. ","[Burgundy, Pinot Grigio, Sauvignon Blanc, Chianti]" 46617,"Mega Egga Macaroni Salad 2 pounds elbow noodles 12 hard boiled eggs, peeled and diced 1/2 onion, finely diced 4 celery stalks, finely diced 1/4 cup pickle relish 3 cups heavy mayonnaise 2 tablespoons salt, or to taste 1 teaspoon coarsely cracked black pepper Dash hot sauce 1 tablespoon Worcestershire sauce Instructions: In a large pot with salt, boil pasta for 12 to 15 minutes until cooked. Stir often. Drain and cool. Refrigerate for 30 minutes. In a large pot with a dash of salt, add eggs on medium high heat. Bring to a boil. Cover and remove from heat. Let eggs sit for 6 to 7 minutes. Remove eggs and shock in ice water. Once thoroughly cooled, peel eggs and roughly dice. Place pasta in a large bowl. Add onions, celery, eggs, relish, mayonnaise, salt and pepper, hot sauce and Worcestershire. Mix until well combined. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 46618,"Squash Pancakes with Fig Syrup 12 ounces butternut squash, peeled, seeded, and cubed (about 3 cups) 1/2 cup cake flour (not self-rising) 1/2 cup apple juice 2 large egg whites 1 to 2 teaspoons fig or maple syrup, plus more to drizzle Salt and pepper 1 tablespoon grapeseed oil 1/4 cup creme fraiche 2 tablespoons Indian maple sugar Instructions: Using a vegetable juicer, juice the squash and reserve the pulp. (You should have about 1/2 cup of pulp and 1/2 cup of juice.) Place the squash pulp in a medium mixing bowl and sprinkle with the flour. Using your fingers, gently squeeze the pulp and flour together until just blended. Gently stir in the squash juice and apple juice until just blended. In a large bowl, whisk the egg whites to a very soft peak. Add the fig syrup and whisk to a medium-firm peak. Gently fold 1/3 of the egg whites into the batter base to lighten it, being careful not to fully incorporate the egg whites. Gently fold the lightened batter back into the egg whites. Again, be careful not to fully incorporate the mixture. (The more gently you treat the egg whites, the higher the batter will rise.) Heat a 12-inch non-stick saute pan over a medium heat until hot. With a paper towel dipped in the oil, lightly oil the pan. Working in batches, spoon about 2 tablespoons of the batter into the pan, to form as many 2 to 3-inch round cakes as will fit, and cook until just set. Gently turn the cake over and finish cooking, about 1 1/2 to 2 minutes. The cakes will be very soft. Repeat with the remaining batter. To serve: Shingle the cakes on heated plates. Place a quenelle of creme fraiche against each serving of cakes and drizzle with fig syrup. Sprinkle each plate with Indian maple sugar. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 46619,"Baked Spring Rolls with Crab 1 tablespoon vegetable oil or olive oil 1/2 red bell pepper, chopped fine 2 stalks celery from the heart, chopped fine 6 water chestnuts, chopped fine 1/2 small onion, chopped fine 1/4 cup fresh bean sprouts, a handful, chopped 2 (6-ounce) cans lump crab meat, drained, flaked 2 tablespoons dark soy, such as Tamari 1/2 teaspoon dried thyme leaves, eyeball it 4 (13 by 17-inch) sheets defrosted phyllo dough 3 tablespoons melted butter Instructions: Preheat oven to 400 degrees F. Add oil to a preheated skillet over medium to medium high heat. Saute pepper, celery, water chestnuts, onion 2 to 3 minutes. Veggies should still have a little crunch. Transfer to a bowl. Add bean spouts, crab, soy and thyme. Combine well with a spoon. Paint half of a sheet of phyllo dough with melted butter and fold sheet in half. Pile a few spoonfuls of filling 2 inches from the bottom of sheet and leaving 2 inches at either side of sheet. Fold bottom flap up and side edges in, then roll up and over until you reach the top of the sheet. Your crab pastry will look like a spring roll. Touch the edges and sides of your roll with melted butter and place roll seam side down on a pastry sheet. Bake rolls 15 minutes or until lightly golden all over in the center of the oven. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 46620,"Citrus-Marinated Beef Fajitas 3 cloves garlic, minced 1/2 cup vegetable oil 1/2 cup freshly squeezed lime juice (from 4 to 5 limes) plus 1 teaspoon fresh lime zest 1/4 cup freshly squeezed orange juice (from 1/2 of 1 large navel orange) plus 1 teaspoon fresh orange zest 1/4 cup roughly chopped fresh cilantro 2 tablespoons Worcestershire sauce 1 tablespoon minced fresh jalapeno (from about 1 pepper) 1 teaspoon ground coriander 1 teaspoon ground cumin 1 teaspoon dried oregano Kosher salt and freshly ground black pepper 2 pounds skirt steak, trimmed of all visible fat and gristle 2 portobello mushrooms, sliced into 1/2-inch strips 1 large onion, peeled and sliced from root end to stem end into 1/4-inch strips 1 large green bell pepper, cored, seeded and sliced lengthwise into 1/4-inch strips 1 large red bell pepper, cored, seeded and sliced lengthwise into 1/4-inch strips 1 large yellow or orange bell pepper, cored, seeded and sliced lengthwise into 1/4-inch strips Nonstick cooking spray Vegetable oil, for sauting Tropical Salsa, recipe follows Guacamole, recipe follows Slow Cooker Texas Queso, recipe follows Flour tortillas, warmed Corn tortillas, warmed Sour cream Fresh cilantro Shredded iceberg lettuce Chopped tomatoes Shredded Cheddar Lime wedges 1 cup diced pineapple (1/2-inch dice) 1 cup diced watermelon (1/2-inch dice) 1/2 cup fresh cilantro leaves, chopped 1/2 cup diced peeled cucumber (1/2-inch dice) 1/2 cup diced mango (1/2-inch dice) 1/2 cup diced papaya (1/2-inch dice) 1/2 cup diced red bell pepper (1/2-inch dice) 2 tablespoons freshly squeezed lime juice 1/2 teaspoon chili powder 1/2 large jalapeno, finely minced 1/2 small red onion, finely chopped Tortilla chips, for serving 3 ripe Hass or Reed avocadoes, peeled, pits removed 1/2 small red onion, finely chopped 1/2 large jalapeno, seeds removed, finely minced 1 cup cilantro leaves, chopped 1/4 cup Cotija cheese, crumbled 3 tablespoons freshly squeezed lime juice 1/2 teaspoon chili powder Kosher salt Tortilla chips, for serving Two 16-ounce packages processed cheese, such as Velveeta, cut into 1-inch cubes Two 10-ounce cans tomatoes with chilies, such as Rotel Original Tortilla chips, for serving Flour tortillas, for serving Instructions: For the marinade: In a medium bowl, combine the garlic, oil, lime juice and zest, orange juice and zest, cilantro, Worcestershire, jalapeno, coriander, cumin, oregano and salt and pepper to taste. For the fajitas: Place the steak in a large resealable plastic bag and pour half of the marinade over. Seal the bag, pressing out as much air as possible, then massage to distribute the marinade. Lay the bag flat and refrigerate for 4 hours, flipping it occasionally. Place the mushrooms, onions and peppers in another resealable plastic bag and pour in the remaining marinade. Seal the bag, pressing out any excess air and massage to distribute the marinade. Refrigerate for 4 hours, flipping it occasionally. Twenty minutes before cooking, bring the steak to room temperature. Wipe it clean from the marinade and pat it dry. Heat a grill pan or griddle over medium-high heat and spray generously with cooking spray. Cook the steak, 3 to 4 minutes on each side for medium doneness. Transfer to a cutting board, cover loosely with aluminum foil and allow the meat to rest for 10 minutes. Slice the steak across the grain into thin slices and place on a serving platter. Meanwhile, drain the marinade from the vegetables. Heat 2 to 3 tablespoons of oil in a large skillet over medium-high heat until shimmering. Add the vegetables and let them cook undisturbed for 1 to 2 minutes. Stir and continue cooking, stirring occasionally, until they are softened and have some browned spots, 5 to 6 minutes. Remove to a serving bowl and keep warm until ready to use. For serving: Serve the beef and vegetables along with all the accompaniments in separate dishes so that people can assemble their own fajitas. In a large bowl, combine the pineapple, watermelon, cilantro, cucumber, mango, papaya, red pepper, lime juice, chili powder, jalapeno, onion and 1/2 teaspoon salt. Stir to mix together and let sit for at least 10 minutes so the flavors blend. Serve with tortilla chips or tacos. In a bowl combine the avocados, red onion, jalapeno, cilantro, Cotija, lime juice, chili powder and 1 teaspoon salt. Mix well while mashing up the avocados slightly. Serve immediately with tortilla chips. In a small slow cooker, add the cheese cubes as well as both cans of the tomatoes with chilies, including the liquid from the cans. Set the slow cooker to low and let melt, stirring occasionally, until completely melted, about 30 minutes. Keep warm until ready to serve. Serve with tortilla chips, flour tortillas or as a topping for fajitas, nachos or tacos. ","[Pinot Grigio, Sauvignon Blanc, Vermentino, Tempranillo]" 46621,"Limoncello Di Villa Maria 7 ripe lemons, thoroughly washed and dried 4 1/4 cups 95 percent grain alcohol or vodka 4 1/4 cups water 1 pound sugar Instructions: Shave off the yellow part of the lemon rinds using a potato peeler. Put the lemon rinds in a sterilized* large glass bottle and add the alcohol. Cover the bottle with plastic wrap to prevent the alcohol from evaporating, and let stand for 12 days at room temperature. Boil the water. Remove from heat and add the sugar. Stir until all the sugar has dissolved, and let cool. Drain the 12-day old alcohol and discard the lemon rinds. Add the alcohol to the sugared water. Set aside for an additional 10 days in a sterilized sealed glass bottle. After 10 days, the limoncello is ready. It is best served chilled as a digestive after a meal. ","[Prosecco, Pinot Grigio, Sauvignon Blanc, Vermentino]" 46622,"Ricotta and Grana Padano Gnocchi 16 ounces ricotta cheese 9 ounces grated Grana Padano or Parmigiano Reggiano cheese Flour, for binding and dusting 4 tablespoons unsalted butter Fresh sage leaves Instructions: Place the soft ricotta cheese and Grana Padano or Parmigiano cheese in a large bowl and mix by folding the ingredients together. Add a small amount of flour (1/4 to 1/2 cup) to bind the dough and absorb the excess moisture. Knead the dough on a lightly-floured work surface. It is important not to add too much flour because the gnocchi may get heavy. Take a large piece of dough, and roll it out into thin logs, approximately 3/4-inch thick. Cut each log into 1/2-inch wide cubes. Make ridges on each gnocchi by using the back of a fork in a rolling action. The imprints will trap the sauce on the surface of the gnocchi. Continue until all the dough is used. Place the gnocchi on a tray in a single layer underneath a cloth to prevent them from drying out. The gnocchi may be set in the refrigerator or freezer, until they're needed. To cook the gnocchi: Add the gnocchi to a pot of boiling salted water for about a minute, or until they float to the surface. The make the sauce: Melt the butter in a saucepan and add the fresh sage leaves. Drain the gnocchi and add them directly to the saucepan. Cook with the sauce about 30 seconds. ","[Barolo, Barbaresco, Dolcetto, Chianti]

" 46623,"Poached Lake Trout 2 cups water 1/4 cup sherry vinegar 1/2 cup sliced spring onions 1/2 carrot, thinly sliced 1/2 celery rib, thinly sliced 1 thyme sprig 2 (8-ounce) whole trout, cleaned Fine sea salt and freshly ground white pepper Pinch cayenne pepper 5 tablespoons unsalted butter Instructions: Place the water, sherry vinegar, spring onion, carrot, celery, and thyme in a pot and bring to a simmer. Simmer for 10 minutes. Season the trout on the outside and in the belly with salt, pepper and a pinch of cayenne. Place in the simmering court bouillon and poach for 7 minutes, or until a skewer inserted in the thickest part of the flesh comes out warm. Remove the fish with a slotted spoon and set aside on a warm platter. Strain the cooking liquid and return 1/2 cup to the pot. Bring the court bouillon to a boil and add the butter slowly, 1 tablespoon at a time, whisking constantly. Continue whisking until all the butter is absorbed. Season, to taste, with salt and pepper. To serve, place a trout on each plate and spoon the sauce over each. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Gris]" 46624,"Blueberry Doll Cake Nonstick cooking spray, for the pans 4 cups plus 1 tablespoon (520 grams) all-purpose flour 1 tablespoon baking powder
1/2 teaspoon ground cinnamon
1 1/2 teaspoons kosher salt
1 1/4 cups (300 grams) heavy cream, at room temperature
1/2 cup (120 grams) sour cream, at room temperature
2 1/4 cups (450 grams) granulated sugar
1 cup (225 grams) unsalted butter, softened
1/2 cup (100 grams) unrefined coconut oil, soft but not melted
Zest of 1 lemon
4 large eggs, at room temperature
1 tablespoon vanilla bean paste or extract
1/2 teaspoon almond extract, optional
1 1/2 cups (210 grams) frozen wild blueberries
1/2 cup (70 grams) frozen wild blueberries 1 cup (2 sticks) unsalted butter, softened
8 ounces cream cheese
6 cups powdered sugar
3 tablespoons heavy cream
1 1/2 teaspoons vanilla extract
Pinch of kosher salt
Food coloring and sprinkles, as desired, for decorating Instructions: For the cake: Preheat the oven to 350 degrees F. Grease and line the bottoms of three 8-inch cake pans with parchment and set aside. In a large bowl, sift together 4 cups of the flour, the baking powder and cinnamon, then lightly stir in the salt; set aside. In a large measuring cup, whisk together the heavy cream and sour cream and set aside. In a stand mixer fitted with a paddle attachment, cream together the granulated sugar, butter, coconut oil and lemon zest on medium high until light and fluffy, 3 to 4 minutes. Add the eggs one at a time, beating well after each addition. Add the vanilla and almond extract, if using. Reduce the mixer to medium low and add the dry mixture and cream mixture in 3 alternating additions, mixing until just combined. Toss the frozen blueberries with the remaining tablespoon of flour and fold them into the batter (don\u2019t rinse the blueberries). Distribute the batter evenly among the cake pans and spread it out evenly (don\u2019t be alarmed if the frozen blueberries cause the cake batter to firm up, that\u2019s ok!). Bake until the tops of the cakes are starting to brown and a toothpick inserted into the center comes out with a few crumbs on it; begin checking for doneness at 33 minutes and try your darnedest not to let it over-bake. Let cool in the pans for 10 minutes, and then transfer to a wire rack to cool completely. For the frosting: Combine the frozen blueberries with 2 tablespoons water in a medium saucepan and heat over medium, stirring and mashing occasionally with a rubber spatula, until the blueberries have broken down and released their juices, about 10 minutes. Strain the juices through a fine-mesh sieve into a bowl or measuring cup, using your rubber spatula to mash the blueberries and wring out any juices that they\u2019re still holding onto. You should have around 3 tablespoons of liquid (if it\u2019s much more than that, discard any excess or reserve it for another use). In a stand mixer fitted with a paddle attachment, beat together the butter and cream cheese until creamy. Gradually add the powdered sugar, then mix in the heavy cream, vanilla, salt and blueberry juice until creamy. To decorate: Shaping this cake is easiest to do when the layers are cold. So if you have the time, wrap the cake layers in plastic wrap and freeze overnight or even up to a few weeks. (If you don\u2019t have the time, it\u2019s not the end of the world, just make sure the layers are fully cooled.) Use a sharp serrated knife to level the cake layers if they\u2019re not totally flat on top and save the scraps in a large bowl. (If the cakes are frozen too solid to cut, you can let them thaw at room temp for a few minutes so they soften just slightly.) Place an 8- to 10-inch cardboard cake circle on a rotating cake wheel and add a small dollop of frosting to \u201cglue\u201d on the first layer. Add the first layer of cake, followed by a thin layer of frosting, another layer of cake, another thin layer of frosting and the third layer of cake. Use a thin knife to cut a hole down the center of the cake that\u2019s just big enough for a Barbie doll. Try not to make the hole too big so that she doesn\u2019t flop around. Shove her in! The cake will only come up to her thighs at this point but fear not, the rest will be filled in by cake scraps. Now it\u2019s time to carve the cake. Use a serrated knife to slowly carve away the cake into the shape of a skirt. Start at the top and shave it off gradually, cutting away from yourself and down the bottom, transferring your scraps to the scrap bowl. Leave about 1 1/2 inches of uncarved cake all around the top to allow room to build up the remaining skirt with your scraps. This doesn\u2019t need to be perfect AT ALL! Frosting will cover up any imperfections! Once you\u2019ve got a general skirt shape, use your hands to mush up the scraps in the bowl. The frosting and the cake\u2019s moisture should help them stick together into a dough-like consistency, but if they're too dry, add a plop of frosting. Pack the cake dough firmly on top of the cake to build the skirt up to reach Barbie\u2019s waist (or higher to be an empire waist! Or a low-rise waist! You are your own fashion designer!). Take a step back to look at the general shape of the skirt and make any adjustments you\u2019d like: carve off some more for a slimmer skirt, add some Victorian-era dimension with some cake dough, etc. And then frost! Frost all over with thick swoops of frosting. Swirl in food coloring to create a groovy tie dye look, add sprinkles for a bedazzled look or get out your piping bags and pipe a whole lace wedding dress if that\u2019s your vision. Enjoy! ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 46625,"Chilled Poached Salmon with Asian Slaw and Wasabi Aioli 6 (4-ounce) czar-cut salmon fillets Salt and freshly ground black pepper 1 cup sake 2 shallot cloves, minced 2 garlic cloves, lightly crushed with the side of a knife blade and minced 1 tablespoon toasted sesame seeds 1 tablespoon minced fresh cilantro leaves 1 cup sesame oil 1/2 head napa cabbage, sliced chiffonade 1/4 cup dried seaweed 1 pint bean sprouts 1 (6-ounce) can bamboo shoots, drained, rinsed and cut chiffonade 2 leeks, white and tender green parts only, soaked in salt water to remove grit, and very thinly sliced 1 lime, juiced 1 orange, juiced Freshly ground black pepper 1/3 cup mayonnaise 1 teaspoon wasabi powder 1/2 teaspoon garlic powder 1 teaspoon fresh lime juice Instructions: Marinate salmon: Season salmon with salt and pepper and place in a nonreactive container. Combine sake, shallot, garlic, sesame seed, and cilantro and pour over fish. Cover and marinate for 2 hours in the refrigerator. Make Asian slaw: Combine cabbage, seaweed, bean sprouts, bamboo shoots, leeks, lime juice, and orange juice in a nonreactive bowl and season with black pepper. Cover and refrigerate for 1 hour. Prepare wasabi aioli by combining mayonnaise, wasabi powder, garlic powder, and lime juice and chill. Heat sesame oil over low heat and poach salmon fillets until fish is just opaque. Drain on paper towels and bring to room temperature. Arrange a bed of Asian slaw on serving plate, top with poached salmon and spoon a quenelle of wasabi aioli on fish. ","[Pinot Grigio, Sauvignon Blanc, Riesling, Sparkling Shiraz]

" 46626,"Steak Bourguignon 2 striploin steaks (about 225 grams each) 2 slices bacon, diced 2 cups cremini mushrooms, halved or quartered Kosher salt Freshly ground black pepper 1/2 cup drained cocktail onions 2 garlic cloves, unpeeled, divided 1 teaspoon olive oil 1 tablespoon unsalted butter (14 grams) 1 sprig fresh thyme 1 tablespoon flour 1 tablespoon tomato paste 1/2 cup dry red wine, preferably Burgundy 1 cup low-sodium beef broth 1/2 teaspoon brown sugar Fresh thyme leaves, for garnish Instructions: Rest the steaks at room temperature for 20 to 30 minutes. Meanwhile, add the bacon to a large skillet and place over medium heat to cook until crisp, about 6 to 8 minutes. Remove the bacon to a plate or bowl leaving the fat behind and add in the mushrooms. Season with salt and pepper and cook until lightly golden, about 5 minutes, stirring occasionally. Add the cocktail onions and continue to cook until the mushrooms are golden brown, about 5 minutes. Peel and mince one clove of garlic and add to the pan. Cook for 30 seconds. Transfer to the plate with the bacon. Increase the heat to medium-high. Dry the steaks with paper towel and rub with olive oil. Season well with salt and pepper. Add the steaks to the pan and cook for 3 to 4 minutes per side, or until deeply golden brown and cooked to medium-rare. Use tongs to hold each steak on its side to render the fat cap, about 1 minute. Remove the steaks to a plate or cutting board, tent loosely with aluminum foil and allow them to rest for 10 minutes while you prepare the sauce. Reduce the heat to medium. Add the butter, thyme and remaining clove of unpeeled garlic. Cook for 30 seconds. Sprinkle in the flour and whisk together, then add in the tomato paste and cook for about 1 minute. While whisking, slowly pour in the wine and beef broth. Bring the mixture to a simmer and cook for 5 minutes to thicken. Add the sugar as well as the mushrooms, onions and bacon into the sauce and continue to simmer until thick and heated through. Season to taste with salt and pepper and keep warm on low. Slice the steaks into 1-centimeter (1/2-inch) thick slices and divide between two plates. Spoon the sauce and veg over the steaks and serve topped with some fresh thyme leaves. ","[Burgundy, Barolo, Tempranillo, GSM]" 46627,"Roast Chicken Salad 1 1/3 cups cooked boneless chicken, cut into 3/4-inch pieces 1 tablespoon lime juice Salt and pepper Dry mustard, pinch 2 tablespoons chopped red onion 1/4 cup diced celery 1 tablespoon mango chutney 1/4 cup mayonnaise 1/4 cup toasted ,chopped pecans 1 tablespoon parsley,chopped 2 leaves bib lettuce Instructions: Recipe adapted from Jane Doerfer Toss the chicken with lime juice, generous amounts of black pepper and a pinch of dry mustard. Let sit for at least 30 minutes in a glass bowl. Tilt the bowl and remove any juices if you wish. Add remaining ingredients. Mound in lettuce leaves. ","[Chardonnay, Sauvignon Blanc, Riesling, GSM]" 46628,"Roasted Potatoes 2 pounds Yukon Gold potatoes, peeled and quartered Salt and freshly ground black pepper 2 tablespoons extra-virgin olive oil 2 tablespoons chopped parsley leaves Instructions: Preheat oven to 400 degrees F. Put the potatoes on a baking sheet. Season with salt and pepper. Drizzle the olive oil and sprinkle the parsley. Toss the potatoes to coat. Roast in the oven, until golden and crispy on the outside, tender and cooked through on the inside, about 30 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 46629,"Rosemary and Garlic Lamb Chops 5 garlic cloves 3 Tbs. STAR? Extra Virgin Olive oil 2 1/2 tsp. chopped fresh rosemary 2 1/4 tsp. salt 1 tsp. freshly ground pepper 12 meaty lamb rib chops (about 2.5 ounces each) Instructions:

1. Combine first 5 ingredients in a processor; blend until garlic is finely chopped. Coat chops with garlic mixture. Arrange chops in single layer on baking sheet. (Mixture can be made 8 hours ahead. Cover; chill.)
2. Preheat broiler. Watching closely, broil lamb 4 to 5 inches from heat source until cooked to desired doneness, about 3 minutes per side for medium-rare. Transfer 3 chops to each plate and serve. 3 Key Ingredients: STAR Extra Virgin Olive Oil, Rosemary, Lamb chops ","[Syrah, Malbec, Tempranillo, Barolo]" 46630,"Marshmallow Chicks and Bunnies 1 1/4 cups pink sanding sugar 1 1/3 cups yellow sanding sugar 1 tablespoon plus 2 teaspoons powdered gelatin (from two 1/4-ounce packages) 2 cups granulated sugar 1/2 teaspoon pure vanilla extract Pink, yellow and black gel food coloring, for decorating Instructions: Spread 3/4 cup of the pink sanding sugar in the bottom of an 8-inch square pan. Line a rimmed baking sheet with wax paper and cover it sparsely with 1/3 cup of the yellow sanding sugar. Prepare a piping bag with a 1/2-inch pastry tip. Pour 2/3 cup of cold water into the bowl of a stand mixer and sprinkle the powdered gelatin on top. Let sit for 5 minutes.
   Put the granulated sugar and 1/2 cup cold water in a small pot over medium-high heat. Cook, stirring, until the sugar is dissolved, about 4 minutes. Attach a candy thermometer to the pot, bring the mixture to a boil and boil until the thermometer registers 238 degrees F, about 8 minutes. Brush the sides of the pot with a wet pastry brush if sugar crystals stick to the sides as the syrup boils.
   Carefully pour the hot sugar syrup into the bowl with the gelatin and whisk the mixture by hand for a few minutes to cool it slightly. Then, using the whisk attachment, whisk the mixture on medium-high speed until soft peaks form, 9 to 11 minutes. Add the vanilla and mix for another 30 seconds.
   Put half of the mixture (about 2 cups) into a large bowl. Add about 5 drops of pink gel food coloring and gently fold with a rubber spatula to combine and until no streaks remain. Scrape into the prepared 8-inch square pan and spread into a smooth, even layer. Let sit at least 4 hours, uncovered, so the marshmallow stiffens.
   Add about 5 drops yellow gel food coloring to the remaining marshmallow in the stand mixer, gently folding with a rubber spatula to combine. Transfer the yellow marshmallow to the prepared piping bag. Pipe a chick shape (about 2 1/2-inches long) on the prepared baking sheet by beginning piping close to you, pulling away from you to begin making the chick's body, then doubling back toward yourself. When you reach the end of the body nearest you, double back a bit to make the head, pulling away to create the beak. Repeat, keeping about an inch between the chicks. Let sit at least 4 hours, uncovered, so the marshmallow chicks stiffen.
   To coat the bunnies in sugar: Put the remaining 1/2 cup pink sanding sugar in a medium bowl. Heat a saucepan filled with a couple inches of water to just under a boil, then turn off the heat. Dip the unrimmed edge of a 2 1/2-inch bunny-shaped cookie cutter into the warm water, then press the cutter into one corner of the marshmallow, creating a bunny marshmallow. Nudge the cut bunny out of the cutter and into the bowl filled with pink sanding sugar. Toss the cut bunny with a fork until well covered with sanding sugar. Repeat, dipping the cutter into the warm water each time you cut a bunny.
   To coat the chicks in sugar: Put the remaining 1 cup yellow sanding sugar in a medium bowl. Use an offset spatula to remove 1 chick from the wax paper. Place the chick in the bowl filled with yellow sanding sugar. Toss the chick with a fork until well covered with sanding sugar. Repeat with the remaining chicks.
   To make eyes and a nose for the bunnies, dip a toothpick or pointed skewer into the black gel food coloring and place 2 dots on each face for the eyes and 1 dot centered below the eyes for the nose. To create eyes on the chicks, dip a toothpick or pointed skewer into the black gel food coloring and place 1 dot on each side of each chick's head. Store in an airtight container for up to 2 days.
   ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 46631,"Almond Coffee Cake 6 tablespoons Daisy Brand Cottage Cheese 2 tablespoons almonds, sliced 2? cups flour 1 cup sugar 6 ounces butter 1 teaspoon baking powder ? teaspoon salt ? cup Daisy Brand Sour Cream 2 eggs 1 teaspoon almond extract 1 cup softened cream cheese Instructions: 1.Preheat the oven to 350F. 2.Spray a 9-inch spring form pan with nonstick cooking spray. 3.Combine the flour and ? cup sugar in a bowl. 4.Cut in the butter until the mixture resembles coarse crumbs. 5.Reserve 1 cup of the mixture and set it aside. To the remaining crumb mixture add the baking powder, salt, sour cream, 1 egg, and almond extract. Blend well. 6.Spread the batter in pan. In a separate mixing bowl combine cream cheese, cottage cheese and ? cup sugar and beat with the paddle attachment of the mixer. 7.Add the remaining egg and beat an additional minute until blended well. 8.Pour the cheese mixture over the batter in the pan. 9.Combine the reserved crumb mixture with almonds. Sprinkle over the cheese mixture in the pan. 10.Bake at 350F for 45-50 minutes or until cheese mixture is set and cake is firm and slightly pulling away from the sides of the pan. Cool before removing the sides of the pan and serving. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 46632,"Onion Rings 6 cups canola oil 1 (8-ounce) beer (recommended: Heineken) 1 (2-ounce) shot of vodka (the cheaper the better) 2 tablespoons plus 1 teaspoon paprika 1 cup all-purpose flour, plus a little extra, if needed 3 large white onions, peeled and cut into 1-inch thick rounds Kosher salt Instructions: In a large pot, heat the oil to 375 degrees F. Pour the beer into a medium bowl and stir in the vodka. Slowly whisk in 1 teaspoon paprika and 1 cup flour. The batter should be fairly thick (to coat the onion rings before frying) but also easy to stir. Set aside in a warm place. Gather the onion rings in a medium bowl and use a small strainer to sprinkle it with remaining 2 tablespoons paprika. Toss to blend. Prepare a baking sheet fitted with a kitchen towel to drain the onion rings as they come out of the oil. Stir the batter slightly. To test the consistency of the batter and the temperature of the oil, put an onion ring on a slotted spoon and submerge it completely in the batter. It should coat the piece lightly. If the batter is too thick, add a little water to thin it out. If the batter is too thin, sift and whisk in a little more flour. Dip the onion ring in the batter, drain the excess batter, and use a slotted spoon or a pair of kitchen tongs to lower the onion ring into the oil. It should bubble slightly and the onion should gradually rise to the top. Fry until light brown, 2 to 3 minutes, and transfer them to the kitchen towel. Fry the onions in small batches. Season with salt and serve immediately. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 46633,"Scrambled Eggs with Prosciutto and Focaccia Neutral oil, such as avocado or canola, for shallow-frying 8 paper-thin slices prosciutto Freshly ground black pepper 12 large eggs 4 tablespoons cold unsalted butter, cut into small pieces 1/4 cup crme fra?che 1/4 teaspoon red pepper flakes Kosher salt 1/2 cup freshly grated Parmigiano-Reggiano cheese, plus more for garnish 8 pieces Focaccia, recipe follows, sliced in half and lightly toasted, for serving 2 1/2 cups (600 g) lukewarm water 1/2 teaspoon active dry yeast 2 1/2 teaspoons (15 g) honey 5 1/3 cups (800 g) all-purpose flour 2 tablespoons (18 g) kosher salt 1/4 cup (50 g) extra-virgin olive oil, plus more for the pan 1 1/2 teaspoons (5 g) kosher salt 1/3 cup (80 g) lukewarm water Flaky salt 2 to 3 tablespoons extra-virgin olive oil Instructions: In a small saut pan, heat 1/4 inch of neutral oil just below medium-high heat until it begins to shimmer. Line a plate with paper towels. Lay 1 slice of prosciutto into the hot oil (be careful of the oil sputtering once the prosciutto is added) and fry until the prosciutto shrinks and becomes almost translucent, 30 seconds to 1 minute per side. Remove the prosciutto to the paper towels and season with pepper. Continue to fry all the slices, replenishing and reheating the oil as needed. The prosciutto will crisp up as it cools. Set aside while you prepare the eggs. Crack the eggs into a large bowl and whisk until light, frothy, and uniform in color. Strain the eggs through a fine-mesh sieve into a separate bowl. In a large nonstick saut pan, combine the butter and crme fra?che. Pour the eggs into the pan and add the pepper flakes. Turn the heat to low and cook slowly, mixing frequently and gently using a silicone spatula or a wooden spoon until soft curds form. Depending on the strength of your burner, this can take anywhere from 15 to 35 minutes (sometimes even longer). Remove from the heat (the eggs will still be somewhat wet and have a custard-like consistency). Season with salt and pepper and gently fold in the Parmigiano. Working quickly so that the eggs do not continue cooking in the hot pan, mound the eggs on top of the warm Focaccia and sprinkle with additional Parmigiano-Reggiano and pepper. Top with the crispy prosciutto and serve as open-faced sandwiches. Make the dough: In a medium bowl, stir together the water, yeast, and honey until dissolved. In a very large bowl, whisk together the flour and kosher salt, then add the yeast mixture and olive oil. Stir with a rubber spatula until just incorporated, then scrape the sides of the bowl clean and cover with plastic wrap. Leave out at room temperature until at least doubled in volume, 12 to 14 hours. Spread 2 to 3 tablespoons of olive oil evenly onto an 18 13-inch sheet pan. When the dough is ready, use a spatula or your hand to release it from the sides of the bowl and fold it onto itself gently. Pour the dough out onto the pan, then pour an additional 2 tablespoons of olive oil over the dough. Using your hands, gently stretch the dough to the edges of the pan. (The best way to do this is to place your hands underneath the dough mass and pull outward.) The dough will shrink a bit, so repeat stretching once or twice over the course of 30 minutes to ensure that the dough remains spread out over the whole pan. After the dough is stretched, using your fingertips, dimple the dough all over its surface. Make the brine: Stir together the kosher salt and water until the salt is dissolved. Pour the brine over the dough to fill the dimples. Proof the focaccia, uncovered and at room temperature, for 45 minutes until the dough is light and bubbly. Thirty minutes into this final proof, set one oven rack in the middle position and a second in the top position and preheat the oven to 450 degrees F. If you have a baking stone, place it on the middle rack. Otherwise, invert another sturdy baking sheet and place it on the middle rack. Allow the baking stone or baking sheet to preheat before proceeding with baking. Sprinkle the focaccia with flaky salt. Bake directly on top of the stone or inverted pan until the bottom crust is crisp and golden brown, 25 to 30 minutes. To finish browning the top crust, transfer the focaccia to the upper rack and bake for 5 to 7 minutes longer. Remove the focaccia from the oven and brush the olive oil over the whole surface. Let cool for 5 minutes, then release the focaccia from the pan with a metal spatula and transfer to a wire rack to cool completely. Serve warm or at room temperature. For longer storage, wrap in parchment and keep in an airtight bag or container at room temperature for up to 3 days. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Barolo]" 46634,"The Turducken: Boneless Turkey Stuffed with a Boneless Duck and Boneless Chicken \One Big Bird
   3 pounds coarsely ground pork 2 1/2 teaspoons liquid smoke 1 1/2 teaspoons chopped garlic 1 teaspoon kosher salt 1/2 teaspoon paprika 1/4 teaspoon black pepper 1/4 teaspoon dried thyme Pinch chili pepper flakes Pinch ground mace Pinch ground allspice Pinch ground bay leaf Pinch ground sage Pinch cayenne pepper, optional 3 teaspoons bacon fat 1/2 pound butter 4 pounds frozen chopped spinach, thaw and remove excess liquid or 3 pounds freshly chopped spinach 2 cups sauteed onion 1 teaspoon kosher salt 1 teaspoon ground fennel seed 1/2 teaspoon white pepper One 6-pound fresh whole duck One 4-pound fresh whole chicken 1 cup olive oil, divided About 5 tablespoons blackening spice, divided One 25-pound fresh whole turkey 2 tablespoons freshly chopped garlic 5 pounds favorite cornbread dressing 3 whole roasted red bell peppers, cut into strips 2 tablespoons kosher salt 2 quarts of your favorite turkey gravy Instructions: For the andouille sausage stuffing: In a large bowl, mix the pork, liquid smoke, garlic, salt paprika, black pepper, chili pepper flakes, mace, allspice, ground bay leaves, sage and cayenne pepper, if using, with some cold water. In a pan or on a flat-top, brown off the sausage mixture in about 3 teaspoons of bacon fat for flavor. Once the sausage mixture is browned, chill immediately. For the Spinach stuffing: Melt the butter in large skillet. Add the spinach, onion, fennel seed, salt and white pepper and saute for 5 minutes until hot. Set aside to cool. Preparation of the duck and chicken: It is wise to de-bone the duck and chicken first for practice. Place the fresh chicken breast-side down on large cutting board. Starting at the bird's neck, you will cut through the skin along the length of the spine. Using the tip of the knife and starting from the neck end, separate the meat from the rib cage on 1 side. Disjoint the wing from the shoulder blade and reserve for stock. Work towards the thigh bone, cut through the ball and socket joint and \pop\ loose using upward pressure with your hand from under the bird. Using your thumbnail, loosen the \oyster meat\ (the most tender part) from the frame. With the knife, remove the thigh and leg bone, but keep the leg attached to the bird. Repeat the process on other side of chicken. When both sides are finished, the bird will lay flat. Grab rib cage by the neck area and gently pull towards back to remove the entire carcass and breast bone cartilage. Repeat the same de-boning procedure for the duck. In a well ventilated area or with an exhaust fan on high, preheat a large cast-iron pan to very hot. Rub the boneless chicken and duck with olive oil. Generously sprinkle with blackening spice on both sides. Place skin-side down in the pan for 1 to 2 minutes then turn over and repeat. Refrigerate. De-bone the turkey using the same procedure as the chicken and duck with 2 exceptions: The turkey wings should be left attached to the meat and the bone-in drumstick should be disjointed from the boneless thigh meat and left attached to the meat. The final product should be a flat boneless turkey (except for the wings and drumsticks). To stuff the turducken: Place the turkey skin-side down on a flat surface. Rub the meat with 3 tablespoons olive oil. Sprinkle with 2 tablespoons chopped fresh garlic and 1 tablespoon blackening spice. Spread an even layer of cornbread dressing over the meat about 3/4 inch thick and pat down with hands. Spread 1/4-inch layer of spinach stuffing. Sprinkle with 2 cups of the andouille sausage stuffing. On top, place 6 to 8 slices of roasted red bell peppers. Place the chilled duck, skin-side down, on top of layered stuffing. Repeat the layered stuffing as above. Arrange the chilled chicken, skin-side down, on top of the stuffed duck. Spread the remainder of the stuffing on top of chicken. Press down gently with hands to compact all ingredients. To truss the turducken: This may take another person's help. Lift the sides of the turkey together. Have a helper hold the bird closed while sewing the back of the turkey together using butcher's twine, making the stitches about 1 inch apart, starting at the back of turkey and working towards the neck. Be careful since the Turducken has no boney frame. Roll over breast-side-up and finish sewing the neck portion of bird. Tie off and cut twine. Now sew up the opening at the leg section of turkey. Truss the legs together with twine. For extra support, tie butcher's twine around the bird's width every 3 inches down along the bird's length. Position your hands evenly under the turducken and lift into a large roasting pan with rack inside. The pan should be at least 3-inches deep to catch drippings during cooking. Rub the entire exposed skin of the bird with 2 tablespoons of olive oil, then sprinkle with 1 tablespoon of blackening spice and salt. Add 1/2 cup water to the bottom of the roasting pan. Wrap the drumsticks with aluminum foil. Place parchment paper over the entire bird. Loosely tent the roasting pan with aluminum foil. Bake at 200 degrees F for 12 hours or until the internal temperature reaches 165 degrees F. Remove all foil and parchment paper the last hour of roasting time and turn up temperature to 325 degrees F. Baste with the drippings. When done, remove from the oven and let set in the roasting pan for at least 1 hour. With 2 heavy duty spatulas, insert underneath and remove the turducken from the rack to place on carving platter. Remove all butcher twine, including pulling out the portion along the spine. To serve, cut the turducken in half lengthwise, then cut servings crosswise in approximately 1-inch thicknesses. Serve with gravy and enjoy. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 46635,"Green Beans with Coriander and Garlic: Feijao Verde com Coentro e Alho 2 pounds tender young green beans, washed and tipped 3 quarts boiling water, plus 1 1/2 teaspoons salt 2 large garlic cloves, peeled and minced 2/3 cup coarsely chopped fresh coriander leaves (the dried won't do) 5 to 6 tablespoons olive oil 1 tablespoon lemon juice 3 to 4 tablespoons cider vinegar 1/4 teaspoon freshly ground black pepper Instructions: Cook the beans in the boiling salted water in a large covered saucepan over moderate heat, 10 to 12 minutes until tender. Meanwhile, place the garlic and coriander in a large heat-proof bowl. As soon as the beans are done, drain well, return to moderate heat, and shake the pan 30 to 40 seconds to drive off all excess moisture. Dump the hot beans on top of the garlic and coriander and let stand 10 minutes. Add 5 tablespoons of the olive oil and toss well to mix; cover and marinate in the refrigerator 3 to 4 hours or, better yet, overnight. About 45 minutes before serving, bring the beans from the refrigerator and let stand, still covered, on the counter. Just before serving, add the lemon juice, 3 tablespoons of the vinegar, and the pepper. Toss well, taste, and add more vinegar, olive oil, salt, and pepper, if needed. Serve as an accompaniment to pork, poultry, veal, or beef. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 46636,"Classic Cheesecake 6 tablespoons unsalted butter 1 1/2 cups graham cracker crumbs 2 tablespoons granulated sugar Pinch fine salt 2 pounds cream cheese, at room temperature 1 1/4 cups granulated sugar 1 1/4 cups sour cream 6 large eggs, lightly beaten 1 tablespoon vanilla paste (see Cook's Note) or extract 1 teaspoon finely grated lemon zest 1 teaspoon finely grated orange zest 3/4 cup sour cream 1/2 cup confectioners' sugar 1/4 teaspoon vanilla paste or extract Berries, optional Instructions: Position a rack in the middle of the oven and preheat to 325 degrees F. For the crust: Melt the butter, covered in the microwave, in a medium microwave-safe bowl, or a saucepan. Brush a 9-inch springform pan with some of the butter. Stir the remaining butter together with the crumbs, sugar, and salt. Press the crumb mixture over the bottom of the pan, taking care to get the crust evenly into the edges. Bake until golden brown, 15 to 18 minutes. Cool. Wrap the bottom and up the sides of the pan with foil and put in a roasting pan. For the filling: Beat the cream cheese on medium speed with a hand-held mixer until smooth. Add the granulated sugar and beat just until light and fluffy, scraping the sides of the bowl and beaters as needed. Slowly beat in the sour cream, then eggs, vanilla and both citrus zests; take care not to over whip. Pour into the cooled crust. Bring a medium saucepan or kettle of water to a boil. Gently place the roasting pan in the oven (don't pull the rack out of the oven). Pour in enough hot water to come about halfway up the side of the springform pan. Bake the cheesecake for about 1 hour and 10 minutes---the outside of the cake will set but the center will still be loose. For the topping: Stir together the sour cream, confectioners' sugar and vanilla. Spread over the top of the cooked cheesecake and return to the oven for 5 minutes. Turn the oven off, cook the cheesecake in the residual heat in the oven for about 1 hour. This gentle finish minimizes the risk of the dreaded crack in your cheesecake. Remove cheesecake from the roasting pan to a rack. Run a knife around the edges and cool to room temperature. Cover and refrigerate at least 8 hours or overnight. Bring cheesecake to room temperature 30 minutes before serving. Remove the springform ring. Dip a knife in warm water, wipe dry before slicing each piece. Serve with berries, if desired. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 46637,"Healthy Sweet Potato Dip with Spiced Pita Chips 2 medium sweet potatoes (about 1 1/4 pounds total) 3 whole-wheat pitas, split 2 tablespoons extra-virgin olive oil 1/2 teaspoon smoked paprika Kosher salt and freshly ground black pepper 2/3 cup plain low-fat Greek yogurt 1 tablespoon light brown sugar 1 teaspoon fresh lemon juice 1/4 teaspoon garlic powder 1/4 teaspoon ground cumin 1/8 cayenne pepper 1 tablespoon chopped fresh chives Instructions: Position an oven rack in the center of the oven and preheat to 400 degrees F. Line a rimmed baking sheet with foil and set a wire rack inside the baking sheet. Prick each of the sweet potatoes 5 times with a fork and place on the rack, keeping space in between to allow the heat to circulate. Bake the sweet potatoes until a paring knife can easily go through without resistance, about 45 minutes. Remove from the oven and allow to cool completely. Keep the oven heated to 400 degrees F.
Line a baking sheet with parchment. Dividing evenly, brush both sides of each pita half with the olive oil using a pastry brush, and season the inner side of the pitas with the smoked paprika and 1/4 teaspoon salt. Cut each seasoned pita into 6 wedges, then arrange in a single layer on the prepared baking sheet. Bake until lightly golden and crisp, 6 to 8 minutes. Allow to cool completely.
Once the sweet potatoes are cool, scoop the flesh (about 1 1/2 cups total) into a food processor and add the yogurt, brown sugar, lemon juice, garlic powder, cumin, 2 teaspoons salt and several grinds of black pepper. Process until combined, scraping down the side of the processor bowl to make sure yogurt is fully incorporated. Transfer the dip to a serving bowl and gently fold in the chives. Serve at room temperature along with spiced pita chips.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 46638,"Sunny's Dimepiece Mac and Cheese Kosher salt 1 pound elbow macaroni 1 tablespoon unsalted butter 1/2 cup grated onion (use a rasp or box grater)
1 tablespoon Worcestershire sauce
1 tablespoon all-purpose flour
1 teaspoon hot Hungarian paprika
Kosher salt and freshly ground black pepper
6 cups half-and-half, at room temperature
8 ounces whipped cream cheese
1 tablespoon unsalted butter 4 cups (16 ounces) Italian 5-cheese blend of shredded provolone, mozzarella, Parmesan, Romano and asiago
2 cups (8 ounces) Mexican 4-cheese blend of shredded Colby, Monterey Jack, Cheddar and manchego
3 scallions, white and green parts, finely chopped 1 cup fried onions, such as French's, coarsely chopped
Instructions: Preheat the oven to 350 degrees F. For the macaroni: Bring a large pot of salted water to a boil. Cook the macaroni to al dente according to the package instructions. Drain and set aside. For the sauce: In a large saucepot on medium heat, add the butter, onion, Worcestershire sauce, flour, paprika and a few pinches of salt as well as black pepper. Cook for a few minutes while stirring, then add the half-and-half and cream cheese. Cook until the mixture begins to simmer. For the dish: Butter the sides and bottom of a 13-by-9-inch casserole dish or lasagna pan. Mix both cheese blends together in a large bowl. Put the scallions and cooked macaroni in a large bowl and toss in 4 cups of the shredded cheese. Pour over the sauce and stir, shake, jiggle and tap the bottom of the bowl lightly to make sure the sauce seeps completely into the nooks and crannies. Pour this mixture into the prepared dish. Toss the fried onions with the remaining 2 cups of cheese and sprinkle over the top. Bake until the top is melted and bubbly, 20 to 25 minutes. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 46639,"Basic Pie Dough 2 cups all-purpose flour 1/2 teaspoon salt 6 ounces cold unsalted butter, cut into cubes 1/4 to 1/3 cup ice cold water Instructions: To prepare the dough by hand, combine the flour and salt in a stainless steel bowl, using a pastry knife mix well. Add the cold butter cubes to the flour and mix in until the mixture begins to resemble a mealy mixture where the butter forms pea sized nuggets plainly visible in the flour. Add only enough ice water to pull the dough together. The water should be added to the flour slowly to ensure that only the minimum amount of water is used. Do not over mix the dough. When the dough has been mixed just sufficiently to combine the ingredients, form it into a ball and wrap in a piece of plastic and refrigerate for several hours. When ready to use, lightly flour a pastry board and a rolling pin, and unwrap the dough. Divide the dough into 2 equal pieces and begin to roll out the first piece into the bottom crust. Tamp down the dough with the pin and gently begin to roll out into a circular pie shape by rolling evenly outward from the center and turning the dough in small 1/8th turns to keep the rolling even. When the dough is rolled out to an even thickness and is about 12 inches and is about 1/8th-inch thick it is ready to be transferred to a 10-inch pie tin. Lightly butter the tin, lift the dough with the rolling pin by partially rolling the dough up on the pin, center the dough in the tin and unroll. Pierce it in several places with the tines of a fork. Roll the second half of the pie dough into a round shape slightly larger than the pie pan. Fill the bottom crust with your chosen fruit filling. Cover the filling, such as apple, with the top half of the pie dough. Using both hands, crimp the edges of the two crusts together to seal. With a sharp knife, make several crosshatch slits in the top crust. Brush with the egg wash and bake in a preheated 375 degree oven for 35 to 40 minutes. Remove from the oven and cool for 20 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 46640,"Duck Fried Rice with Napa Cabbage 5 tablespoons peanut oil 2 shallots, thinly sliced 2 garlic cloves, minced 2-inch piece fresh ginger, peeled and grated Pinch red pepper flakes 1 small head Napa cabbage, cored and chopped 1 (8-ounce) can straw mushrooms, drained and rinsed 1/2 cup frozen peas, run under cool water for 2 minutes to thaw 1 generous pinch kosher salt 2 large eggs, lightly beaten 1 pint cooked long-grain white rice 3 tablespoons soy sauce 1 cup cooked duck meat, cut in pieces Fresh cilantro leaves, for garnish Instructions: Heat 3 tablespoons of the peanut oil in a wok or large non-stick skillet over medium-high flame. Give the oil a minute to heat up, then add the shallots, garlic, ginger, and red pepper flakes; stir-fry for 1 minute until fragrant. Add the cabbage, mushrooms, and peas, stir-fry until the cabbage is wilted and soft, about 8 minutes; season with a nice pinch of salt. Remove the vegetables to a side platter and wipe out the wok. Put the pan back on the heat and coat with the remaining 2 tablespoons of oil. When the oil is hot, pour the eggs into the center of the pan. Scramble the egg lightly, then let it set without stirring so it stays in big pieces. Fold in the rice and toss with the egg to combined well, breaking up the rice clumps with the back of a spatula. Return the sauteed vegetables to the pan and moisten with the soy sauce. Toss everything together to heat through and season again with salt. Spoon the fried rice out onto a serving platter, lay the pieces of duck on top and garnish with cilantro. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Tempranillo]

" 46641,"Chocolate-Coconut Pretzels 1 1/2 tablespoons dry active yeast 1 tablespoon agave nectar 2 1/2 cups whole-wheat flour 2 3/4 cups all-purpose flour, plus more for dusting 1 teaspoon sea salt 2 large eggs 1 cup Nutella, softened 2 cups shredded coconut 1/3 cup sugar 1/2 teaspoon ancho cl powder 1/2 teaspoon ground cinnamon 1/4 teaspoon ground cloves 1/4 teaspoon ground cayenne pepper Instructions: Mix 1 1/2 cups warm water (110 degrees F to 115 degrees F), the yeast and agave in a bowl. Set aside 5 minutes. In a food processor fitted with the dough blade, pulse the whole-wheat flour, 2 cups all-purpose flour and the sea salt. Add 1 egg and the yeast mixture and pulse in 10-second intervals until the dough comes together, about 3 pulses. Turn out onto a floured board. Knead 10 to 12 times, adding up to 3/4 cup more flour if the dough is too sticky. Cut the dough into 4 equal portions; cover with a clean towel. On a floured board, roll out one piece of dough into a 14-by-11-inch rectangle, 1/4 inch thick, with a shorter side facing you. Spread 1/4 cup Nutella across the middle of the dough. Fold the bottom third of the dough over the Nutella, then sprinkle 1/2 cup coconut over the folded part. Fold the top third of the dough over the coconut. Reroll the dough into a 14-by-11-inch rectangle. Cut into seven 11-by-2-inch strips. One at a time, pinch the cut long edges of each strip together and roll into a 12-inch rope with your hands. Transfer the rope to a baking sheet lined with parchment paper. Grab the ends and bring them toward each other, forming a U shape, then cross the left end over the right end to make a pretzel shape. Cross the left end over the right again to make a twist in the middle. Repeat with the remaining 3 pieces of dough dough and the remaining Nutella and coconut, spacing the pretzels 3 inches apart. Set aside for 10 to 15 minutes; preheat the oven to 475 degrees F. Beat the remaining egg in a bowl. Mix the sugar, cl powder, cinnamon, cloves and cayenne in another bowl. Brush the pretzels with the egg; sprinkle with the spice mixture. Bake until browned, 16 to 18 minutes, checking on the pretzels every 5 minutes to avoid overbaking. ","[Pinot Grigio, Sauvignon Blanc, Riesling, Gewrztraminer]" 46642,"Apple Chocolate Cake 1 stick salted butter, at room temperature, plus more for buttering the pan 1 1/2 cups vanilla wafer cookies, such as Nilla, crushed
1 cup all-purpose flour
1 tablespoon baking powder
3 large eggs, at room temperature
3/4 cup plus 2 teaspoons granulated sugar 2 large apples such as Honey Crisp, peeled and cut into small dice
1 teaspoon ground cinnamon
1 teaspoon grated lemon zest
3/4 cup semisweet chocolate chips
Confectioners' sugar, for dusting
Instructions: Preheat the oven to 350 degrees F. Butter the bottom and sides of a 9-inch springform pan and dust all sides with the crushed vanilla wafers; set aside. Sift the flour and baking powder together in a small bowl and set aside. Using a mixer fitted with the whisk attachment, whisk the eggs on high speed until pale and very thick, 8 to 10 minutes. Meanwhile, melt the butter in a medium saucepan and cook, scraping the sides and bottom of the pan to prevent burning, until the butter browns and smells nutty, 6 to 8 minutes. Add 3/4 cup of the granulated sugar to the eggs. Add one-third of the flour mixture, then half of the butter, another third of the flour, the remaining butter and the rest of flour, mixing between additions. Whisk until just barely combined. Using a spatula, gently fold the batter until the ingredients are combined. It is very important not to over-whisk or over-fold the batter or it will lose volume. Pour into the prepared pan. In a medium bowl, toss the apples, cinnamon, lemon zest and remaining 2 teaspoons granulated sugar and pour on top of the batter. Sprinkle on the chocolate chips and bake until the cake is golden brown and springs back to the touch, 40 to 50 minutes. Release the pan when cooled and sprinkle the cake with confectioners' sugar. ","[Chardonnay, Pinot Grigio, Riesling, Sparkling Brut]

" 46643,"Tequila-Spiked Queso Fundido 1 tablespoon olive oil 4 ounces fresh chorizo
1 small onion, finely diced
1 small green bell pepper, finely diced
1 small yellow bell pepper, finely diced
1/4 cup plus 1 tablespoon tequila, preferably gold 2 Roma tomatoes, diced
1 pound Monterey Jack cheese, grated
8 ounces white Cheddar, grated
Sprinkle of chili powder
1/4 cup chopped fresh cilantro
Tortilla chips, for serving
Instructions: Preheat the oven to 400 degrees F. Heat the olive oil in a large skillet over medium heat. Add the chorizo and cook, crumbling it as you go, until browned. Remove from the skillet and drain on a paper towel-lined plate. Pour off any excess fat from the skillet. Add the onion and bell peppers to the skillet and cook over medium-high heat until the veggies begin to soften, about 5 minutes. Turn off the heat and stir in 1/4 cup of the tequila. Turn the heat back on and cook until the vegetables are golden brown, 2 to 3 minutes more. Remove from the heat and set aside. Meanwhile, stir the tomatoes and remaining 1 tablespoon tequila together in a small bowl and set aside to marinate for a few minutes. To build, cover the bottom of a medium ovenproof skillet with a third of the Monterey Jack and Cheddar. Add half of the chorizo, then another third of the cheese. Next, add as much of the veggie mixture as you'd like (you may have a little left over). Add almost all of the remaining cheese, the rest of the chorizo and then whatever cheese you have left. Sprinkle the top very lightly with chili powder. Bake, starting to watch it 4 to 5 minutes in, until the cheese is totally melted, hot and slightly bubbling...but before the cheese starts to firm up/harden. (In other words, you still want the cheese to be extra gooey.) Drain the tomatoes. Remove the skillet from the oven and top with the spiked tomatoes and cilantro. Serve immediately with tortilla chips. It's best when piping hot! Wrap a cloth around the skillet handle so guests won't burn themselves. ","[Rioja, Tempranillo, Garnacha, Pinot Noir]

" 46644,"Mini Venison Wellington Four 6-ounce/175g venison or beef steaks, each about 1-inch/2cm thick Salt and freshly ground black pepper 3 large red onions, finely sliced 1 ounce/30g unsalted butter Pinch salt Pinch sugar 2 tablespoons Armagnac brandy 1 pound 2 ounces/500g puff pastry or croissant dough 3 tablespoons Dijon mustard 1 free-range egg, mixed with 2 tablespoons water, for the egg wash Instructions: Place a large nonstick frying pan over the highest possible heat. Sprinkle the meat all over with salt and pepper. When the pan is smoking hot, put in the steaks and sear for 30 seconds on each side. Remove and set aside.
Lower the heat to medium and add the butter and onions. Sprinkle with salt and sugar and gently cook the onions until caramelized and soft, 20 minutes. Add the Armagnac and cook, stirring occasionally, until the onions become drier, 10 minutes longer.
Let cool for 10 minutes, and then blend to a smooth paste in a food processor. Refrigerate until cold (or freeze for speed), about 1 hour.
Preheat the oven to 400 degrees F/200C and line a baking sheet with parchment paper.
Roll the pastry between 2 sheets of parchment paper to 1/5-inch/1/2cm thick. For each piece of steak, cut 2 pastry rectangles slightly larger than the steak. Brush each piece of steak with some of the mustard on both sides, then place in the middle of a piece of pastry. Top the steak with a heaping tablespoon of the onion mixture. Brush the egg wash around the pastry edges and cover with another piece of pastry. Press the edges to seal the parcel, and then trim the excess pastry to leave a 1/2-inch/1cm border and crimp with a fork. Repeat for the remaining steaks.
Cut a little cross in the top of each parcel and brush the pastry with the egg wash. Place the parcels on the lined baking sheet and bake for 12 to 15 minutes for medium-rare. Remove from the oven, cover with foil and let rest for 5 minutes before serving. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Rioja]" 46645,"Meringue Mushrooms 4 large egg whites 1/4 teaspoon cream of tartar 1 cup sugar (preferably superfine) 2 teaspoons unsweetened cocoa 2 ounces bittersweet or semi-sweet chocolate, cut into small pieces Cookie sheet lined with parchment paper Pastry bag fitted with plain 1/2-inch tip (Ateco #8) Instructions: Combine egg whites with cream of tartar in bowl of an electric mixer. Beat on medium speed until soft peaks form. Gradually sprinkle in sugar, beating at high speed until mixture is very stiff and dull looking. Scrape meringue mixture into pastry bag. Pipe round, button shapes to make mushroom \caps. Pipe pointed \kiss\ shapes about one inch tall to make \stems. Dust with cocoa. Bake two hours in 200 degree oven until crisp and completely dry. Assemble the mushrooms: Place chocolate in a small bowl. Set bowl in a skillet of barely simmering water. Immediately turn off heat and stir chocolate until melted and smooth. Spread a little melted chocolate on the flat side of each meringue mushroom \cap. Use a sharp knife to cut off and discard the pointed ends of meringue \stems. Attach stems to caps while chocolate is still soft. Set assembled mushrooms aside until the chocolate has dried and caps and stems are \glued\ together. Meringue mushrooms may be made 3-4 weeks in advance and stored in an airtight container. ","[Champagne, Prosecco, Riesling, Pinot Grigio]" 46646,"Shrimp Bisque 1/2 cup unsalted butter, divided 1 Spanish onion, chopped (about 2 cups) 1 medium carrot, chopped 1 stalk celery, chopped 2 plum tomatoes, chopped 6 cups shrimp shells (about 10 ounces) 1/2 cup basmati rice 2 tablespoons tomato paste 1/2 cup, plus 2 tablespoons Cognac or brandy 6 parsley sprigs 6 fresh thyme sprigs 1 bay leaf 9 cups water 1 1/2 tablespoons kosher salt, plus as needed 1/2 cup heavy cream 4 teaspoons freshly squeezed lemon juice Pinch of cayenne pepper Freshly ground black pepper Serving suggestion: Herbed croutons Instructions: Melt a 1/4 cup of the butter in a large soup pot over medium heat. Add the onion, carrot, celery, and tomato and cook, covered, stirring occasionally, until soft, about 12 minutes. Raise the heat to high. Add the shrimp shells and rice, and cook, stirring, until deep red in color, about 2 minutes. Add the tomato paste and cook, stirring, until caramelized, about 2 minutes more. Remove the pot from the heat, pour in the 1/2 cup of the Cognac, return to a high heat and cook until almost dry, about 1 1/2 minutes. Tie the parsley sprigs, thyme, and bay leaf together with a piece of kitchen sting and add to the pot. Pour in the water and 1 1/2 tablespoons salt, and bring to a boil. Lower the heat and simmer, covered, for 30 minutes.
Remove from the heat and allow to cool. Remove and discard the herb bundle. Working in batches, transfer the mixture to a blender and puree until smooth. Strain the puree through a fine sieve into a pot and discard the solids.
Heat the bisque over medium heat. Whisk in the remaining 1/4 cup butter, remaining 2 tablespoons Cognac, heavy cream, lemon juice, and cayenne into the soup and season with salt and pepper to taste. Divide among soup bowls, garnish with croutons, and serve immediately. Difficulty: Easy ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]

" 46647,"Romaine Salad with Texas Ruby Red Grapefruit and Roquefort in Pomegranate-Port Vinaigrette 1/3 cup ruby port 1/3 cup orange juice 1 cup pomegranate juice, or cranberry juice 1 teaspoon minced garlic 1 tablespoon shallots, minced 1 egg yolk* (See Disclaimer) 2 tablespoons red wine vinegar 1/2 cup safflower or peanut oil 2 tablespoons walnut oil Salt and pepper, to taste 8 cups romaine hearts, cleaned and torn Salt and pepper, to taste 2 1/2 cups ruby red grapefruit segments, about 2 grapefruits 3/4 cup Roquefort cheese, crumbled 3/4 cup walnuts, lightly toasted and skins rubbed off Seeds from 1 ripe pomegranate Instructions: Combine the port, juices, and garlic in a nonreactive saucepan. Bring to a boil and simmer until reduced to 1/3 cup. Put the shallots in a stainless bowl, strain the reduction over them, and cool. Add the egg yolk, port reduction, and red wine vinegar to a bowl and whisk to combine. Combine the safflower and walnut oils and drizzle into the yolk mixture, whisking to emulsify. Season with salt and pepper. Dress the romaine with the pomegranate-port vinaigrette and season with salt and pepper. Divide between 8 chilled plates. Divide the grapefruit segments between the salads. Sprinkle crumbled Roquefort, then walnuts, and finally pomegranate seeds on top of the salads. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Gris]

Note: The above answer is based on general wine pairing principles and personal preferences. It's important to consider individual tastes and preferences when selecting wines to pair with a particular dish." 46648,"Beer-Orange Caramel Sauce 1 12-ounce bottle beer 4 cardamom pods Zest of 1/2 orange, in large strips 2 tablespoons unsalted butter 1 1/2 cups packed dark brown sugar 1 cup heavy cream 1 teaspoon vanilla extract Pinch of sea salt Instructions: Bring the beer, cardamom and orange zest to a gentle boil in a saucepan over medium heat; cook, stirring, until reduced to 1 cup, about 10 minutes. Add the butter and brown sugar and cook, stirring only if the mixture looks like it might boil over, until thick and syrupy, 10 to 12 minutes. To test for doneness, drop a bit of caramel into a bowl of cold water. It should form a soft ball; if it doesn't, keep cooking. Slowly stir in the cream and cook until the sauce thickens, about 5 minutes. Remove from the heat and stir in the vanilla and salt. Remove the cardamom and orange zest with a spoon. Let the caramel cool slightly, then transfer to a small jar. Refrigerate for up to 2 weeks. ","[Hefeweizen, Brown Ale, Barbera, Tempranillo]" 46649,"Vieux Carr 1/2 ounce Benedictine 1/2 ounce cognac 1 ounce rye whiskey 1/2 ounce sweet vermouth 6 drops Angostura bitters 6 drops Peychaud\u2019s bitters Lemon twist, for garnish Instructions: Combine the Benedictine, cognac, rye, vermouth and both bitters in a short glass with ice; stir well. Garnish the drink with a lemon twist. ","[Cognac, Rye Whiskey, Vermouth]" 46650,"Creme Brulee with Banana Puree 1 tablespoon unsalted butter 3 bananas, peeled and coarsely chopped 1 tablespoon sugar Juice of 1/4 lemon 3 tablespoons Spanish brandy 3 cups heavy cream 1 vanilla bean 8 egg yolks 5 tablespoons sugar 2 teaspoons light brown sugar Instructions: Pre-heat oven to 300 degrees. Over medium heat, melt 1 tablespoon of butter in a saute pan. Add 3 bananas, coarsely chopped, and sprinkle with 1 tablespoon of sugar. Stir well to blend sugar and butter. Cover and cook for 5 minutes. Mash bananas with the back of a wooden spoon. Add the juice of 1/4 lemon to the mixture, raise heat to high, add 3 tablespoons Spanish brandy, and boil for 1 minute. Remove from heat, divide among 6 round, shallow, 6\ oven-proof dishes, and let cool. Place 3 cups of heavy cream in a saucepan with 1 vanilla bean. Bring to a boil, then remove from heat. Reserve. Place 8 egg yolks and 5 tablespoons of sugar in the top of a double boiler. Stir over simmering water until the mixture becomes fairly thick--about 15 minutes. Add the reserved cream with vanilla bean, and stir the mixture over simmering water for 10 minutes. Remove from heat, and ladle over the cooled banana puree in the 6 dishes. Place the six dishes in 1/2-inch of water in a roasting pan. Place in the oven, and bake for 40 minutes. When done, remove and chill for at least 1 hour. When ready to serve, place the dishes on a bed of cracked ice in a roasting pan. Sprinkle 2 teaspoons of light brown sugar over each dish, distributing evenly. Place under a broiler for 3 minutes, or until sugar caramelizes. Remove and serve immediately, or re-chill and serve cold. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 46651,"Antipasto Trifle Salad One 15-ounce jar giardiniera in pickling brine One 12-ounce jar pepperoncini in pickling brine One 7-ounce jar pitted kalamata olives, drained 8 ounces thinly sliced provolone 8 ounces thinly sliced bresaola 8 ounces thinly sliced mortadella 8 ounces thinly sliced sopressata 1 head escarole, shredded (about 3/4 pound) 1 pint grape tomatoes, halved One 18-ounce jar artichoke hearts, drained and cut into lengthwise into eighths Toasted baguette, for serving Instructions:

1. Drain the giardiniera and the pepperoncini, reserving 2 tablespoons of the brine from each. Stem the pepperoncini, roughly chop and mix together with the giardiniera and olives in a medium bowl.
2. Stack the provolone, bresaola, mortadella and sopressata and cut into quarters.
3. Toss the escarole with the reserved brine. Put a third of the escarole in the bottom of an 8 by 5-inch trifle dish. Next, layer a third of the giardinera mixture, followed by a third of the tomatoes and then a third of the artichokes. Scatter half of the meat and provolone on top of the artichokes.
4. Repeat the layering process 2 more times, so that there are three layers of all the components except the meat and provolone. The top layer will be artichokes. Serve on toasted baguette. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 46652,"Perfect Cheese Sauce 3 tablespoons unsalted butter 1/4 cup all-purpose flour 1 tablespoon taco seasoning 3 cups milk, heated 4 ounces cream cheese, softened 2 cups grated sharp Cheddar 1/2 cup grated Parmesan Instructions: Melt the butter in a medium saucepot over medium heat. Stir in the flour and cook, stirring often, until a thick paste forms and turns golden brown. Stir in the taco seasoning and cook 30 seconds more. Gradually whisk in the milk, adding 1 cup at a time. Allow the mixture to come to a simmer before adding the next. It will be extremely thick at first and will thin with each addition. When all the milk is added bring the sauce to a simmer and cook 5 more minutes. Whisk in the cream cheese. Remove the sauce from the heat. Add the Cheddar and Parmesan and whisk until smooth. The sauce keeps refrigerated for up to 2 weeks or frozen for 6 months. If using from cold, carefully bring the sauce back to a boil before serving. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 46653,"Eggplant Caponata 1 eggplant, peeled and cut in medium dice 12 ounces sweet Italian sausage 2 tablespoons olive oil 3 garlic cloves, minced 1 small red onion, peeled and minced 1 teaspoon minced fresh peeled ginger 1/2 cup golden raisins 1 teaspoons chopped capers 1 cup chopped fresh or canned tomatoes 1 teaspoon kosher salt 1 cup orange juice 1 tablespoon curry powder 1/4 to 1/2 teaspoon crushed red pepper flakes 1 teaspoon honey 1/4 to 1 cup water 2 tablespoons balsamic vinegar 3 tablespoons chopped fresh basil leaves 2 tablespoons chopped fresh cilantro leaves 2 tablespoons chopped fresh parsley leaves 1 tablespoon chopped fresh rosemary leaves 2 tablespoons chopped scallions Instructions: Place a large non stick pan over a medium heat and when it is hot, add the eggplant. Cook until the eggplant is golden brown on all sides, about 10-15 minutes. Remove the eggplant and set it aside. Reheat the pan, add the sausage and cook over medium high heat until golden brown, about 7 minutes. Discard the fat. When the sausage is cool enough to handle, roughly chop it. Reheat the pan an add the oil. Add the garlic and onion and cook for 2 minutes. Add the reserved sausage, raisins, ginger root, capers, tomatoes, salt, orange juice, curry powder, pepper flakes, honey, reserved eggplant and 1/4 cup water, stirring well after each addition. Reduce the heat to medium low and cook until the eggplant is soft and the mixture is chunky and saucey, adding more water if necessary, or about 30 minutes. Remove the pan from the heat and add the vinegar, basil, cilantro, parsley, rosemary and scallions. Serve at room temperature. ","[Barolo, Chianti, Tempranillo, Garnacha]" 46654,"Whole Loaf Toad in the Hole 1 baguette 2 tablespoons unsalted butter, melted
   4 to 6 large eggs
   Kosher salt and freshly ground black pepper 2 tablespoons chopped fresh parsley, for garnish, optional Instructions: Preheat the oven to 350 degrees F. Using a 2- to 2 1/2-inch round cutter (the size of the cutter will depend on the width of the baguette), cut out 4 to 6 circular wells down the length of the baguette. The wells should be deep enough to hold an egg; don't cut all the way through to the bottom. The number of wells will depend on the length of your baguette. If you do not have a round cutter, cut out circles with a knife. Scoop out the bread filling and brush the insides of the holes with the butter. If you have any butter leftover, brush the outside of the loaf as well. Place the baguette on a baking sheet. Crack an egg into a small ramekin and then slide the egg into one of the holes in the baguette. Repeat and fill the remaining holes. Season with salt and pepper. Bake until the eggs are set and cooked to the desired doneness, about 15 minutes. Garnish with the parsley if using and serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 46655,"Mama's Cabbage 1/2 - 1 cup water 1 small or medium cabbage, cut up 4 tablespoons corn oil Salt and pepper to taste Instructions: Bring water to boil, using 1/2 cup water if cabbage is small or up to one cup if cabbage is larger. Add the cabbage and oil, cover and cook for about 15 minutes. The cabbage should be soft. Season with salt and pepper and serve hot with cornbread. Yield: 2 servings TIP: NO MORE BLUE CABBAGE Always add some lemon or acid such as apples to your cabbage to prevent the cabbage from turning blue. ","[Chardonnay, Sauvignon Blanc, Riesling]" 46656,"Honeyed Strawberries 1 tablespoon honey 1/2 vanilla bean, split lengthwise and seeds removed 1/4 cup freshly squeezed orange juice 1 pound strawberries, hulled, and halved lengthwise Instructions: Mix honey, vanilla, and orange juice together in a medium bowl until honey is dissolved. Add strawberries, stir to coat, and let sit until berries give off their juices, at least 5 minutes. Stir briefly before using. ","[Chardonnay, Moscato, Riesling]" 46657,"Pizza Dough 16 ounces warm water 2 ounces dry packet yeast 1 1/4 to 1 1/2 pounds high gluten flour 1/2 ounces salt 1 tablespoon olive oil
   Instructions: Preheat oven to 400 degrees F. In a small container, combine the warm water and yeast, and stir. In a large bowl combine the flour and salt, and mix together with the yeast and water. Mix together until a dough forms, and knead until smooth and elastic. The dough should be firm with a slight spring. Place dough in an oiled bowl, and cover until dough rises and doubles in size, about 45 minutes to 1 hour. Once the dough has risen, scrape dough from bowl onto a floured surface. Knead again, and shape into a disc. Cover dough and let rise again for about 45 minutes. After the second rising, stretch dough out and shape it for your pizza. Dress the pizza as you wish, and bake for approximately 20 minutes. ","[Chardonnay, Chianti, Barbera, Tempranillo]" 46658,"Pimento Cheese Stuffed Burgers 8 ounces extra-sharp yellow Cheddar, shredded 4 ounces white Cheddar (preferably Vermont Cheddar), shredded 8 ounces cream cheese, softened
   4 ounces diced pimentos, drained and juice reserved
   3 tablespoons mayonnaise
   1 tablespoon finely chopped fresh chives 1 teaspoon garlic powder
   1/2 teaspoon cayenne pepper
   1/2 teaspoon smoked paprika
   Kosher salt and freshly ground black pepper 1/2 cup mayonnaise A few dashes hot sauce
   Dash Worcestershire
   Pinch paprika
   Kosher salt and freshly ground black pepper 1 pound 80/20 ground beef 1 pound ground pork
   2 tablespoons plain breadcrumbs
   2 tablespoons Worcestershire sauce
   1 large egg, lightly beaten
   1/2 teaspoon kosher salt
   1/2 teaspoon freshly ground black pepper
   Vegetable oil, for oiling grill grates 4 hamburger buns, buttered and toasted
   For serving: lettuce, sliced tomato, pickles, sliced red onion Instructions: For the pimento cheese: Add the Cheddars, cream cheese, pimentos and mayo to a bowl and mix together. Add the chives, garlic powder, cayenne, smoked paprika and salt and pepper and mix until thoroughly combined. Place the cheese mixture on a sheet of plastic wrap and form into a log. Freeze for a few minutes or refrigerate up to overnight. For the sauce: Mix together the mayonnaise, hot sauce, Worcestershire, paprika and 1 tablespoon reserved pimento juice in a medium bowl. Season with salt and pepper. For the burgers: Preheat a grill to medium heat. Mix the meats, breadcrumbs, Worcestershire, egg, salt and pepper together in a bowl with your hands until completely combined. Divide the meat into 8 portions and shape each into large thin patties. Slice four 1/2-inch slices off the pimento cheese log (reserve the rest for another use\u2026snacking!). Place a pimento cheese slice on four of the patties and then top them with the remaining four patties, sealing the sides of the patties to enclose the cheese. (See Cook's Note.) Lightly oil the grill grates. Add the patties to the hot grill and cook until they reach an internal temperature of 160 degrees F, about 4 minutes per side. Spread the sauce on the buttered buns. Top each with lettuce, tomato, pickles, onions and a patty and close the burgers. Eat with lots of napkins. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]

" 46659,"Chicken Valdostana for Two 2 (8-ounce) boneless skinless chicken breasts 1/2 cup all-purpose flour 1 tablespoon butter Salt and pepper, to taste 2 slices prosciutto ham 2 slices fontina cheese 1/2 cup dry vermouth 1/2 cup tomato sauce 3 tablespoons heavy cream Instructions: Coat chicken breast in flour, then saute chicken in butter for about 4 minutes on each side. Add salt and pepper to taste. Cover chicken with prosciutto and cheese. Pour vermouth over chicken and reduce until vermouth evaporates. Add tomato sauce and bring to boil. Add heavy cream until the 2 blend together. Serve over rice pilaf or your favorite pasta. ","[Barolo, Barbaresco, Dolcetto, Gavi]" 46660,"King Oyster Bruschetta 3 tablespoons olive oil Bunch green onions, white and green parts separated, and chopped 3 cloves garlic, chopped 2 teaspoons fresh thyme leaves 4 King Oyster (trumpet or oyster) mushrooms, large diced 1 tablespoon soy sauce 1/2 cup goat cheese 1 baguette, cut into 1-inch slices, and lightly toasted Kosher salt and freshly ground black pepper Instructions: Preheat the broiler and line a baking sheet with parchment paper. Heat the olive oil in a saute pan over medium-high heat. Add the whites of the green onions, garlic, thyme, and saute until they are a light golden brown. Add the mushrooms, and saute until golden brown. Drizzle in the soy sauce, and continue cooking, stirring for 1 minute. Sprinkle in the chopped green onion tops, season with salt, and pepper, to taste, and remove the pan from the heat. Transfer the mushroom mixture to a bowl, and allow the dish to cool. Fold the goat cheese into the mushroom mixture. Arrange the toasted baguette slices on the prepared baking tray, and top with a spoonful of the mushroom mixture. Broil the bruschettas in the preheated oven, until the cheese has softened, approximately 3 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 46661,"Couscous Risotto with Wild Mushrooms and Pecorino Cheese 1/3 cup chopped shallots or green onions 1 tablespoon slivered garlic 2 cups sliced Shiitake mushrooms, stems removed 2 tablespoons olive oil 2 cups large Israeli type couscous 1/2 cup dry white wine 4 cups rich chicken or vegetable stock 1 tablespoon grated lemon zest 1/2 cup seeded diced firm ripe tomato 1/4 cup chopped chives 1/2 cup freshly grated Pecorino cheese Grilled or roasted fresh wild mushrooms such as Morel or Oyster and grilled scallions if desired. Instructions: Saute the shallots, garlic and Shiitakes in olive oil until lightly colored. Add the couscous and saute for a minute or two longer. Add the wine and 1 cup of the stock and stir occasionally until liquid is absorbed. Add remaining stock and continue to cook and stir occasionally until stock is nearly absorbed (about 10 minutes). Stir in lemon zest, tomatoes, chives and cheese and serve immediately in warm bowls topped with grilled mushrooms and scallions if using.; ","[Chardonnay, Barolo, Dolcetto, Tempranillo]" 46662,"Zucchini Stuffed with Wild Mushroom and Pine Nut Quiche 5 medium zucchini 2 tablespoons chopped onion 2 ounces butter 4 ounces sliced wild mushrooms 1/4 cup white wine or dry sherry 1/4 cup chicken stock, optional Salt and pepper 2 eggs 1/2 cup milk 1 ounce pine nuts 4 ounces Gruyere Instructions: Wash and slice zucchini into 1-inch thick rounds. Scoop out the center with melon baller, trying to remove as much flesh as possible without puncturing the bottom. Set the hollow zucchini on a baking sheet with parchment paper. Saute onions in butter until light brown. Add sliced mushrooms, and cook over medium high flame until soft. Add wine, chicken stock, if using, salt, and pepper and cook until liquid is evaporated and set aside. Whisk eggs and milk until smooth. Fill zucchini with a little mushroom mixture, pine nuts, and fill to top with egg and milk mixture. Top with cheese and bake in a preheated 350 degree oven for 15 minutes, until the cheese browns. ","[Chardonnay, Pinot Gris, Sauvignon Blanc, Barolo]" 46663,"Falafel: Chickpea Patties 1 pound dried chickpeas 1 small onion, coarsely chopped 2 cloves garlic, crushed 1 tablespoon all-purpose flour 1 teaspoon ground coriander 1 teaspoon baking soda 1/2 teaspoon ground cumin 1/4 teaspoon red cl flakes, optional Salt and pepper, as needed 1/2 cup vegetable oil 6 to 8 pitas, tops sliced open and lightly toasted Shredded lettuce, as needed Tomato wedges, as needed Sliced red onion, as needed Sliced cucumbers, as needed Tahini Sauce, recipe follows 1 clove garlic 1 teaspoon salt 1/2 cup tahini 1/2 cup water 1/2 cup lemon juice Instructions: Make the Falafel: Soak the chickpeas in cold water in the refrigerator overnight. Drain the chickpeas and place them with the onion in the bowl of a food processor. Add the rest of the ingredients, except the oil. Mix well. Process the mixture a second time. Form the mixture into walnut-sized balls and deep-fry or pan-fry in hot oil. Make the Sandwiches: Stuff the pitas with lettuce and nestle the falafel patties inside. Top with the rest of the ingredients and drizzle with the tahini sauce. Serve immediately. Mash the garlic and salt together. Add the tahini, mixing well. The sauce will thicken. Gradually add the water, blending thoroughly. Then add the lemon juice. Blend well. Note: This can be a thin or thick sauce, depending upon the use and preference. Simply adjust with lemon juice and water. This can be used with vegetables or in combination with other recipes. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]

" 46664,"Saute Salmon with Kona Coffee, Sundried Tomato, and Avocado Cream Sauce 4 tablespoons olive oil Four 6-ounce salmon fillets Pinch salt Pinch white pepper 4 shallots, minced 1 cup strong brewed peaberry roast 1 cup whipping cream 2 tablespoons almond liqueur 4 tablespoons Avocado Butter, recipe follows 2 tablespoons chopped sun-dried tomato, packed in oil Salt and freshly ground black pepper Thinly sliced avocado and salmon roe, for garnish, optional 1 small ripe avocado, peeled, seeded, and diced 1/2 lime, juiced 1/4 pound unsalted butter 1 1/2 teaspoons Worcestershire sauce Salt and pepper Instructions: Heat a saute pan over medium-high heat. Add the oil. Season the salmon on both sides with salt and pepper. Saute for 3 to 4 minutes on each side. Set aside and keep warm. For the sauce: In saucepan, add the shallots and coffee and reduce down to 1/4. Add cream and reduce until it thickens. Strain the sauce, and add the amaretto, Avocado Butter, and tomato. Whisk until fully incorporated. Season to taste. To serve: Sauce the plate, and lay the salmon in the center of the plate. You may garnish this dish with 3 to 4 pieces of thin fan sliced avocado and salmon roe. Puree avocado and lime juice in food processor. Add butter, Worcestershire sauce, salt and pepper until fully incorporated. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 46665,"BBQ Snapper Fillet: Filete de Huachinango Sarandeado 1 cup olive oil 12 garlic cloves, peeled 1 tablespoon seafood seasoning 1 teaspoon seasoning blend (recommended: Old Bay) 1/2 teaspoon New Mexico chili powder Six 8-ounce Pacific red snapper fillets Serving suggestions: salad, grilled vegetables, rice, or tortillas and salsa Instructions: Place olive oil, garlic, and seasonings in a blender or food processor and puree for 30 seconds or until smooth. Rinse fillets with cold water and remove any pin bones. Rub fillets with the seasoning mixture and place in a baking dish. Let marinate in the refrigerator for 1 hour. Preheat a grill. Place fillets, skin side down, on hot grill and cook for 2 to 3 minutes on each side. Serve with a salad, grilled vegetables, rice, or tortillas and salsa. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 46666,"Black Olives with Harissa 1 pound oil-cured black olives (preferably Moroccan) 1 teaspoon cumin seed 1/2 teaspoon coriander seeds 1/2 teaspoon caraway seeds 2 hot red dried arbol chiles, stemmed but not seeded (about 2 inches in length) 2 garlic cloves 1/2 teaspoon coarse salt 1 medium red bell pepper, roasted, procedure follows, coarsely chopped 1 tablespoon olive oil Instructions: In a colander rinse olives under cold water 1 minute and in a large bowl cover with cold water. Soak olives 4 hours to remove excess salt and drain well. To make the harissa: In a mortar with a pestle, an electric spice grinder, or a cleaned coffee grinder, grind seeds fine. If using mortar and pestle, add chiles, garlic, and salt and pound, to taste. If using a spice or coffee grinder, transfer seeds to a small food processor and add chiles, garlic, and salt. Grind mixture to a paste. Add pepper and oil and pound or puree to a coarse paste. In a large bowl stir together the harissa and olives and marinate, covered and chilled, at least 6 hours or overnight. Olives may be prepared 1 week ahead and kept chilled, covered. Serve olives at room temperature. Roasted Peppers: Using a long-handled fork, char peppers over an open flame or on a rack set over an electric burner, turning, until skins are blackened, 4 to 6 minutes. (Or to broil peppers on rack of a broiler pan under a preheated broiler about 2 inches from heat, turning every 5 minutes, 15 to 20 minutes, or until skins are blistered and charred.) Transfer peppers to a bowl and let stand, covered, until cool enough to handle. Keeping peppers whole, peel them, starting at blossom end. Cut off pepper tops and discard seeds and ribs. ","[Rioja, Tempranillo, Garnacha, Barbera]" 46667,"Butterscotch Pie 3 to 4 tablespoons butter 1 1/4 cups brown sugar (light brown preferred) 2 cups rich milk, light cream, or half milk and half evaporated milk 3 eggs 7 tablespoons flour 1/4 teaspoon salt 1 teaspoon vanilla 2 cups flour 8 tablespoons (1 stick) butter, frozen, cut into small pieces 1/4 teaspoon salt 1 tablespoon lemon juice 2 eggs 3 eggs 2 tablespoons sugar Instructions: In a saucepan melt butter and add brown sugar. Stir until the mixture bubbles up and looks slightly browner. Add milk to sugar stir to combine well. Whisk in egg yolks with flour and salt. Stir in remaining milk to mixture. When the sugar mixture becomes hot, slowly stir in the egg and flour mixture. Cook over medium heat until the pudding boils up. Turn the heat very low and stir and cook 1 or 2 minutes more. Remove from the heat and stir in the vanilla. Pour cooled butterscotch into pre-baked piecrust. Top the pie with meringue. Bake in a 350 degree preheated oven 15 to 18 minutes until lightly browned. For the Crumb Crust: Put the metal chopping blade in place in the food processor beaker. Add the flour, frozen butter, and salt to the beaker. Process for 8 to 10 seconds, turning on and off, until the butter is cut into the flour and the mixture forms very small, flaky granules. Add the lemon juice and eggs to the beaker and process until a ball of dough forms on top of the blades, about 15 seconds. The dough should be damp but not sticky. If it seems too soft, sprinkle with 1 to 2 tablespoons flour and process for an additional 5 to 6 seconds, until well combined. If it feels too dry, sprinkle with a few drops of water and process to blend well. Wrap the ball of dough in waxed paper, plastic wrap, or foil and chill until firm but still malleable. For the Meringue: Whip egg whites together with sugar until the peaks are soft. Rolling out the pastry. When the pastry is chilled and firm but still malleable, it is ready to be rolled out. Roll out on a cool surface as possible; a marble slab is ideal. Baking Shell -Blind Baking: Lay the roll out pastry dough into the pan, and line the shell with foil or waxed paper, weight it down with raw rice or beans and bake it in a preheated 425 degree oven for 14 to 16 minutes, until the bottom is set and the edges lightly browned. After the initial baking, remove the shell from the oven, remove the lining and brush the bottom with beaten egg yolk, and return to the oven for 2 minutes. This seals the bottom and prevents a soggy crust. Top the pie with the meringue and bake in a preheated 350 degree oven until the meringue is lightly brown. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 46668,"Cheesy Skillet Chicken and Cauliflower Rice Juice of 1 lemon 3/4 cup plain low-fat Greek yogurt 3 tablespoons olive oil 2 cloves garlic, minced Kosher salt and freshly ground black pepper 2 boneless, skinless chicken breasts (about 1 1/2 pounds) 1 medium onion, diced 1/4 cup grated Parmesan Two 10-ounce bags frozen riced cauliflower One 14.5-ounce can navy beans, drained and rinsed One 10-ounce bag frozen broccoli florets 1 cup shredded reduced-fat sharp Cheddar Instructions: Preheat the oven to 425 degrees F. Whisk the lemon juice, 1/4 cup of the yogurt, 1 tablespoon of the olive oil, half of the garlic, 1 teaspoon salt and a few grinds of pepper in a medium bowl until smooth. Place the chicken breasts on a cutting board. Pressing down on each breast firmly with your hand, cut it in half horizontally like a bagel, so you have 4 equal pieces. Add the chicken to the bowl and toss to coat. Let sit for 15 minutes. Heat the remaining 2 tablespoons olive oil in a large skillet over medium-low heat. Let the marinade drip off the chicken, then add the chicken to the skillet. Cook, untouched, until golden brown on the bottom and no longer sticking to the skillet, 6 to 7 minutes. Flip the chicken and continue to cook until it releases easily from the skillet, 3 to 4 minutes more. Transfer to a plate and set aside. Add the onion to the skillet and cook, stirring occasionally and scraping up any brown bits from the bottom of the pan, until softened and translucent, about 7 minutes. Add the remaining garlic and cook, stirring, until fragrant, about 1 minute. Gently fold in the Parmesan, riced cauliflower, beans, broccoli, 1/2 cup of the Cheddar, remaining 1/2 cup yogurt, 1 teaspoon salt and a few grinds of pepper. Transfer the chicken and any juices back to the skillet and sprinkle the remaining 1/2 cup Cheddar over the top. Bake until the cheese has melted, the chicken is cooked through and the vegetables are warm, 8 to 10 minutes. Let cool slightly before serving. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 46669,"Oriental Green Vegetable Casserole 1 small green bell pepper, stemmed, seeded, deribbed and cut into 2-inch strips 6 scallions, trimmed, whites cut into 3-inch lengths and greens cut into 1/4-inch rounds 1/4 pound zucchini, trimmed, cut in half lengthwise, then cut into 2-inch pieces 1/4 pound snow peas, strung 1/4 cup fresh coriander leaves 2 tablespoons tamari soy 1 1/2 tablespoons rice wine vinegar 6 thin slices fresh ginger, peeled 2 teaspoons vegetable oil Instructions: Toss together all ingredients in a 1 quart casserole. Cover tightly with microwave plastic wrap. Cook in microwave oven at 100 percent for 6 minutes. Remove from oven. Uncover and stir well once or twice before serving. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 46670,"Homemade Eggnog White Chocolate Hot Chocolate 8 ounces white chocolate, chopped 2 cups half-and-half 1 1/2 cups heavy cream 1 vanilla bean, split; seeds scraped, seeds and pod reserved Finely grated zest from 1 orange 3 cinnamon sticks (must be fresh and fragrant) 5 whole star anise 8 whole allspice berries 2 teaspoons ground (or freshly grated) nutmeg, plus more for garnish 8 whole black peppercorns 5 to 6 whole cardamom pods, cracked 1/4 teaspoon kosher salt 5 large eggs, at room temperature 1 cup granulated sugar 1/4 cup bourbon (Knob Creek or Maker's Mark) 1/4 cup dark rum (Zacapa) Whipped cream, for garnish Homemade marshmallows, for garnish Instructions: Melt the white chocolate in a heatproof bowl over simmering water, stirring until melted. Set aside and keep warm. In a heavy-bottomed saucepan, heat the half-and-half, cream, vanilla seeds and pod, orange zest, spices, and salt over low heat until it comes to a boil. Stir occasionally to prevent scorching. Remove from the heat, cover, and steep for 20 minutes. In the bowl of a stand mixer fitted with the whip attachment, whip the eggs and sugar on high speed until thick and ribbony, 3 to 4 minutes. Strain the spices from the cream, return the cream to the pan, and reheat to a simmer. Lower the speed of the mixer to low. Slowly ladle some of the hot cream into the eggs, warming them up. Add them back to the pot of cream. Attach an instant-read thermometer to the pot and cook the cream over low heat, stirring with a rubber spatula, until the cream reaches 170 degrees F. Remove the saucepan from the heat; pour the mixture through a fine mesh strainer. This will remove any pieces of cooked egg and keep the eggnog smooth. Whisk the hot strained eggnog into the bowl of white chocolate. Stir in the bourbon and rum. Pour into 4-ounce cups. Garnish with whipped cream, grated nutmeg, and homemade marshmallows. Best if consumed while hot, creamy, and delicious. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 46671,"Garlicky Smothered Cornish Hens 10 cloves garlic Salt and freshly ground black pepper 2 (1 1/2-pound) Cornish hens Olive oil 1 green bell pepper, seeded and small diced 1/2 medium onion, small diced 1/4 teaspoon cayenne pepper 1/2 teaspoon sweet paprika 3 cups chicken stock, divided 2 tablespoons butter 2 tablespoons all-purpose flour 1 cup white wine 2 tablespoons chopped fresh parsley, for garnish Instructions: Preheat the oven to 375 degrees F. Prepare the hens: In a mini food processor, pulse the garlic and 1 teaspoon salt to a paste. Using your fingers, make a pocket between the flesh and the skin of each Cornish hen. Stuff half the garlic paste between the skin and the flesh of the hens, evenly covering by pushing the paste along the flesh from the outside. Rub both hens all over with olive oil and sprinkle with salt and a grind of pepper. Cross the legs of each hen and tie together with kitchen string. Set aside and allow to come to room temperature for about an hour. In a baking dish large enough to hold both hens, mix together the remaining garlic paste, the bell pepper, onions, cayenne pepper, paprika, a pinch of salt and a grind or 2 of pepper. Place the prepared hens on top of the vegetables in the pan and slowly pour in 2 cups chicken stock. Place in the oven and cook until the temperature reaches 160 degrees F between the leg and the body of the hen when tested with an instant-read thermometer, about 40 minutes. Remove the hens from oven and remove from the pan to a plate. Cover lightly with aluminum foil to keep them warm while making the gravy. In a medium saute pan, melt the butter over medium heat. Add the vegetables from the baking dish and the flour. Whisk the flour briskly until it is combined with all the pan contents. Add the wine and let reduce. Take a sip of wine for yourself; you've worked hard. Stir in the remaining 1 cup chicken stock. Taste and season with salt and pepper, and then cook until the sauce has thickened to a gravy consistency, about 5 more minutes. To serve, remove the aluminum foil from the hens. Remove the string and cut in the birds in half. Pour the gravy over the top and garnish with chopped parsley. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 46672,"Apple Oatmeal Breakfast Bread 3 tablespoons uncooked oats 1 tablespoon unsalted butter, melted 1 teaspoon brown sugar 1/4 teaspoon ground cinnamon Nonstick cooking spray 1 cup (3.2 ounces) uncooked oats 1 cup (4.2 ounces) whole-wheat pastry flour or all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1/4 cup honey 1/3 cup vegetable oil 1 teaspoon pure vanilla extract
3 large eggs 1/3 cup brown sugar
2 cups (9.7 ounces) shredded, unpeeled apples (about 2 large) 1/3 cup chopped walnuts Instructions: For the crumble topping: Combine the oats, butter, brown sugar and cinnamon in a small bowl; set aside. For the bread: Preheat the oven to 350 degrees F. Cut out an 8-by-4-inch rectangle of parchment paper and put in the bottom of a 9-by-5-inch loaf pan. Spray the pan and paper with cooking spray. Put the oats in a blender and blend to a flour-like consistency. Combine the oat flour, wheat flour, cinnamon, baking powder, baking soda and salt in a large bowl. Combine the honey, oil, vanilla and eggs in a medium bowl; add the sugar, stirring until combined. Add the apples and stir until well combined. Add the flour mixture and stir just until combined. Gently stir in the walnuts.
Pour the batter into the prepared loaf pan and sprinkle with the crumble topping. Bake until a wooden pick inserted in the center comes out clean, about 1 hour. Cool in the pan on a wire rack 10 minutes, then remove from the pan to the rack and cool completely. ","[Chardonnay, Riesling, Pinot Grigio, Sparkling wine]

" 46673,"Butter Lettuce Salad with Zesty Green Goddess Dressing 1 cup fresh parsley leaves 3/4 cup fat-free Greek yogurt 1/4 cup chopped fresh chives 1/4 cup freshly squeezed lemon juice (from 2 to 3 lemons) 1/4 cup mayonnaise 3 tablespoons fresh tarragon leaves 1/2 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 1 clove garlic, smashed and peeled 1 scallion, root and dark green part removed, roughly chopped 1 large head butter lettuce, cleaned and torn into bite-size pieces Instructions: Add the parsley, yogurt, chives, lemon juice, mayonnaise, tarragon, salt, pepper, garlic and scallion to a blender. Turn the blender on low and gradually increase the speed. Blend until bright green and smooth, about 20 seconds. To assemble, add the torn butter lettuce to a large serving bowl. Drizzle with half the dressing. Serve with extra dressing on the side. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 46674,"Lamb Barbacoa Tacos 5 dried ancho chiles 1 bone-in lamb shoulder (8 to 10 pounds)
2 tablespoons salt
1 tablespoon freshly ground black pepper
2 tablespoons chipotle cl in adobo 5 celery stalks, roughly chopped
5 cloves garlic, smashed
4 ripe tomatoes, diced 2 carrots, roughly chopped
3 sprigs fresh thyme
3 sprigs fresh oregano
5 bay leaves
2 medium onions, cut into chunks
One 12-ounce bottle dark beer, such as Negra Modelo 2 cups chicken stock or water
1/2 teaspoon cl powder 1 bunch fresh cilantro, chopped
Corn tortillas, for making tacos cl De Arbol Tomatillo Salsa, recipe follows One 10-ounce package Cotija 1 bunch radishes, chopped
6 cloves garlic 5 tomatillos, husked 5 plum tomatoes 1 whole onion, quartered 5 dried chiles de arbol
3 dried ancho chiles 3 dried guajillo chiles 2 tablespoons chopped fresh cilantro
1/2 tablespoon sugar
Salt and pepper Instructions: Preheat the oven 350 degrees F. Seed the ancho chiles and boil them in water. Add them to a heavy-duty blender to blend.
Remove the lamb from the fridge and let sit out for 15 to 20 minutes. Score the fat with a sharp knife, creating a crisscross pattern. Rub thoroughly with salt and pepper, then some of the ancho liquid and chipotle chiles. Place celery, garlic, tomatoes, carrots, thyme, oregano, bay leaves and 1 onion in a roasting pan along with the beer, stock and cl powder. Put a roasting rack on top of the vegetables and liquid and place the lamb in the roasting pan. Roast until the lamb starts to turn deep brown, approximately 4 hours. Cover tightly with foil and continue to roast until an instant-read thermometer inserted in the thickest part (do not touch bone) registers 180 degrees F. Let stand for 20 to 30 minutes to cool. Once cool enough to handle, remove the roast from the roasting pan and begin to shred all of the meat off to a bowl with forks and your fingers. Strain the liquid from the roasting pan into a blender and blend thoroughly until smooth (this is what I call lamb butter). Pour over the lamb and mix together, adding some water if it becomes too thick. Chop your cilantro and remaining onion and mix together in a small bowl. Serve the lamb on corn tortillas with homemade Salsa. Top with cilantro-onion mixture, Cotija and radish. Enjoy. Heat a grill for cooking at medium heat. Grill or roast the garlic, tomatillos, tomatoes and onions, turning occasionally, until charred. Let cool. Bring 3 cups water to a boil in a medium pot over medium heat, then add garlic, tomatillos, tomatoes, onions, chiles de arbol, anchos, guajillos, cilantro and sugar and boil together for 8 to 10 minutes. Let cool, and then drop into a blender and blend until pureed, but a little bit chunky. Season to taste. ","[Rioja, Syrah, Tempranillo, Barbera]" 46675,"Orange-Chocolate Cookies 1 cup butter, softened 1 cup granulated sugar 1 egg yolk 2 teaspoons finely shredded orange peel 2 cups all-purpose flour 1/4 cup orange marmalade 6 ounces bittersweet chocolate 1 tablespoon shortening Instructions: In a large mixing bowl, beat butter with electric mixer on medium to high speed for 30 seconds. Add sugar. Beat until combined, scraping sides of the bowl occasionally. Beat in egg yolk and orange peel. Beat in as much flour as you can with the mixer. Stir in any remaining flour. On a lightly floured surface, roll dough to 1/2 inch thickness. Using a 1 1/2-inch round cookie cutter, cut into rounds. Press your thumb into center and fill with 1/4 teaspoon orange marmalade. Bake on parchment-lined baking sheets in a 375-degree oven for about 12 minutes or until edges are lightly browned. Transfer to a wire rack and let cool. In a small saucepan, melt chocolate and shortening over low heat. Dip half of each cookie in chocolate mixture. Place cookies on rack to set. ","[Barolo, Barbaresco, Chianti, Tempranillo]" 46676,"Cauliflower and Bean Chili 2 tablespoons extra-virgin olive oil 1 large onion, chopped 2 large bell peppers (1 green, 1 red), chopped 3 carrots, diced Kosher salt 6 cloves garlic, finely chopped 3 tablespoons chili powder 1 tablespoon ground cumin 1 tablespoon tomato paste 1/3 cup brewed coffee 1 28-ounce can whole peeled tomatoes (preferably fire- roasted), crushed by hand 2 tablespoons unsweetened cocoa powder 2 15-ounce cans pinto beans, undrained 1/2 head cauliflower, trimmed and coarsely grated on a box grater (or 3 cups pre-grated) Freshly ground pepper Assorted toppings Instructions: Heat the olive oil in a large Dutch oven over medium-high heat. Add the onion, bell peppers, carrots and 1/2 teaspoon salt. Cook, stirring, until the carrots start softening, about 8 minutes. Add the garlic and cook until fragrant, about 2 minutes. Add the chili powder, cumin and tomato paste and cook, stirring, until deep red, about 2 minutes. Add the coffee and simmer until almost completely evaporated, about 30 seconds. Stir in the tomatoes, 2 cups water, the cocoa powder and beans with their liquid. Simmer over medium-low heat, stirring occasionally, until thickened, about 1 hour 15 minutes. Stir in the grated cauliflower and cook until tender, about 10 minutes. (Add a splash of water if the chili is too thick.) Season with salt and pepper. Top as desired. ","[Syrah, Zinfandel, Tempranillo, Garnacha]" 46677,"Brie Stuffed Blackened Chicken with Heirloom Tomato Salad 6 boneless, skinless chicken breasts 3 ounces chilled Brie cheese, divided into 6 wedges, skin-on 1 tablespoon paprika 1 tablespoon cayenne pepper 1/2 tablespoon ground cumin 1/8 teaspoon garlic powder 1/8 teaspoon onion powder 1/2 tablespoon dried thyme Pinch salt and freshly ground black pepper 1/4 cup grapeseed oil 8 to 10 heirloom tomatoes 1 red onion, sliced thinly Sea salt and freshly ground black pepper 3 tablespoons light olive oil 1 lemon, juiced 3 tablespoons chopped or torn fresh basil leaves Instructions: For the chicken: Preheat the oven to 350 degrees F. Cut a 2 to 3-inch pocket in each chicken breast, and insert a wedge of Brie deep into each pocket and is covered with the top of the pocket. In a large mixing bowl, add all the dried herbs and spices. Add the chicken and gently toss the in the mixture, coating evenly (keeping the cheese in the pocket). In a large skillet over high heat, add oil and sear the chicken on both sides until dark brown, but not burned, normally 3 to 4 minutes on each side. Put the skillet in the oven to bake until cooked through, about 6 to 8 minutes. Remove the chicken from the oven to a cutting board and let rest for 3 to 4 minutes. For the salad: Dice the heirloom tomatoes and add them to a large mixing bowl. Stir in the next 4 ingredients. Toss to combine and add the fresh basil just before serving. Slice the chicken and arrange on a serving platter. Serve with the tomato salad. Great simple lunch or dinner. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]

" 46678,"Mocha Frappe 1/4 cup coffee 4 scoops frozen chocolate yogurt Chocolate syrup Instructions: Combine the coffee, frozen yogurt and chocolate syrup to taste in a blender. Blend until smooth.
","[Merlot, Cabernet Sauvignon, Malbec]" 46679,"Vanilla Butter Cake and Swiss Buttercream 3/4 cup unsalted butter, room temperature 1 1/4 cups sugar 1/4 teaspoon salt 1 teaspoon vanilla paste 8 egg yolks, room temperature 3 teaspoons baking flour 1 1/4 cups all-purpose flour 3/4 cup milk Swiss Buttercream, recipe follows 24 egg whites 6 cups sugar 2 tablespoons vanilla bean paste 14 cups butter Instructions: Preheat oven to 350 degrees F. In the bowl of a stand mixer, beat the butter, sugar, salt, and vanilla paste until creamed. Add room temperature yolks and combine well. Combine the baking flour and all-purpose flour. Beat in half the flour and half the milk then add remaining milk and flour and combine well. Then transfer batter to parchment lined sheet pan or 13-inch round cake pan. Bake about 45 minutes to 1 hour, or until a toothpick inserted in the center of the cake comes out clean. Assemble cake using the Swiss Buttercream. Whisk whites and sugar over a double boiler until 140 degrees F. Transfer egg mixture to mixer with whisk and whip on high until room temperature. Add vanilla and butter then whip until fluffy. ","[Chardonnay, Riesling, Gewrztraminer, Moscato]" 46680,"Cowgirl Cannolis 3 cups canola oil 8 flour tortillas 2 tablespoons cup cinnamon 1/3 cup sugar Melted chocolate 1/4 cup pecan pieces, caramelized 1 cup ricotta 3/4 cup peach preserve or fresh peach compote Instructions: Heat canola oil to 375 degrees. Roll up tortillas loosely and fasten with a wooden toothpick to create a shell, then fry a few at a time until they are golden brown. Mix cinnamon and sugar. While shells are still warm roll in cinnamon sugar, then dip in melted chocolate and roll again in caramelized pecan pieces. Fill the cannolis with a mixture of ricotta and peach preserves, or fresh peach compote. These are best filled with a pastry bag. You may also dip the other end of the cannoli in the chocolate or pecans once they are filled. Alternative fillings: ice cream, fresh whipped cream or vanilla custard. ","[Chardonnay, Moscato, Riesling, Sparkling wine]" 46681,"Pao: Portuguese Farm Bread 1 tablespoon active dry yeast 3/4 cup unsifted semolina (durum) flour 1 cup very warm water (110 to 115 degrees F) 3 cups sifted unbleached all-purpose flour 1 teaspoon salt Instructions: Combine the yeast, semolina flour, and water by pulsing 10 seconds in a large heavy-duty food processor (about 11 cup capacity) fitted with the metal chopping blade. Scrape down the side of the work bowl, recover, and let stand until foamy, about 15 minutes. With the machine running, add 1 1/2 cups of the all-purpose flour down the feed tube. It's easier if the flour is poured from a spouted measuring cup into a wide-mouth canning funnel inserted in the feed tube, or a stiff piece of paper rolled into a cone (the opening at the bottom should be at least 1-inch across). Using a plastic spatula scrape the work bowl and, if necessary, redistribute the dough so that it evenly surrounds the blade. Be careful of the blade. Add the salt and remaining flour, distribute evenly over the dough, and pulse for 10 seconds. Again scrape the work bowl and redistribute the dough. Pulse the dough for 20 seconds nonstop, shut the machine off, and let the dough rest covered in the work bowl for 5 minutes. Now pulse for another 20 seconds. Leaving the blade in place, carefully redistribute the dough until it's of uniform thickness. Recover the work bowl, keeping the pusher from the feed tube in. Note the level of the dough, estimate what it should be when doubled in bulk, and mark that level on the side of the work bowl. Let the dough rise in the sealed work bowl until doubled in bulk, about 1 hour. Meanwhile, lightly coat an 8-inch springform pan or 8-inch pie pan lightly with nonstick cooking spray and set aside. When the dough has fully doubled, pulse quickly 4 to 5 times to punch down, then pulse for 20 seconds nonstop. Let the dough rest in the sealed work bowl for 5 minutes, then pulse for another 20 seconds. The dough will roll into a ball and leave the sides of the work bowl reasonably clean. Turn the dough onto a lightly floured surface, shape into a ball, then roll in the flour to dust lightly. Place the loaf in the prepared pan, cover with a clean, dry dish towel, and set in a warm, dry spot until nearly doubled in bulk, this will take about 30 minutes. When the dough has risen for 10 minutes, position 1 rack in the middle of the oven and slide a second rack in the slot just below. Place a large shallow baking pan on the lower rack?I use a 15 1/2 by 10 1/2 by 1-inch jelly roll pan?and half-fill with water. Preheat oven to 500 degrees F. Center the risen loaf on the middle rack and bake uncovered for 15 minutes. Reduce the oven temperature to 400 degrees F. and continue to bake until richly browned and hollow sounding when thumped, about 20 to 25 minutes longer. Remove the bread from the pan as soon as it comes from the oven, set right-side up on a wire rack, and cool to room temperature before cutting. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 46682,"Red Velvet Bars 1 box (18 1/4 ounces) German chocolate cake mix (recommended: Betty Crocker) 1 stick butter, softened 1 egg 1 ounce red food coloring (recommended: McCormick) 16 ounces cream cheese, softened (recommended: Philadelphia) 1/2 cup sugar 2 eggs 1 teaspoon vanilla extract (recommended: McCormick) Instructions: Set up grill for indirect cooking over medium heat. Spray 9 by 13-inch foil pan with cooking spray; set aside. In a large mixing bowl, beat with an electric mixer on low speed, cake mix, butter, egg, and food coloring until combined. Press cake mixture into prepared pan; set aside. In a medium mixing bowl, beat cream cheese and sugar on medium speed until creamy. Add eggs and vanilla, beat to combine. Spread cream cheese mixture over cake layer. Place foil pan in a second foil pan for stability and insulation. Place on hot grill away from heat. Cover and bake 40 to 50 minutes. Rotate pan halfway through baking. Remove from grill and cool completely before cutting. INDOOR: Preheat oven to 350 degrees F. Spray 9 by13-inch baking pan lightly with cooking spray; set aside. Prepare bars as directed. Bake in preheated oven for 40 to 45 minutes, or until bars barely start to pull away from sides. Cool completely before cutting. ","[Cabernet Sauvignon, Merlot, Pinotage, Zinfandel]" 46683,"Mauro Apple Crumb Cake 1 stick (8 tablespoons) unsalted butter, melted, still warm 1/3 cup granulated sugar
1/3 cup light brown sugar
1 teaspoon apple pie spice
1/4 teaspoon kosher salt
1 3/4 cups cake flour
2 tablespoons unsalted butter 3 cups diced peeled Granny Smith apples 1 tablespoon light brown sugar
1 teaspoon apple pie spice
Pinch of kosher salt
Nonstick cooking spray, for spraying the baking dish One 15.25-ounce box yellow cake mix (plus required ingredients) Confectioners' sugar, for dusting Instructions: For the crumb topping: Whisk together the butter, granulated sugar, brown sugar, apple pie spice and salt. Add the cake flour and stir with a wooden spoon until dough-like. Set aside in the fridge to cool for 20 minutes. When cool, use your fingers to break apart the mixture into large pea-sized crumbs. Hold in the refrigerator. For the sauteed apples: Heat a small saucepot over medium heat. Add the butter and heat until melted. Add the apples, brown sugar, apple pie spice and salt and saute until the apples are slightly browned and al dente, about 10 minutes. Set aside to cool. For the cake: Preheat the oven to 350 degrees F. Spray a 9-by-13-inch baking dish with cooking spray. Using 2 sheets of parchment, create an overlapping cross in the pan to cradle the cake and make it easy to remove once baked. Prepare the cake batter according to the instructions on the box. Add the cake batter to the prepared baking dish, then \stud\ in a layer of the cooled apples. Bake for about 20 minutes, then remove the baking dish and carefully spread the crumb topping into an even layer over the cake. Bake until the crumbs are golden and a cake tester comes out clean, another 10 to 20 minutes. Cool on a wire rack for 40 minutes. Once cooled, lift out of the pan using the parchment cradle. Dust with confectioners' sugar before serving. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 46684,"Baked Alaskan Pineapple 1 whole fresh pineapple 1 papaya, peeled and cubed 2 mangoes, peeled and cubed 1 lemon, juiced 1 teaspoon ground nutmeg 1-pint artificial egg whites 1 tablespoon granulated sugar 2 tablespoons brown sugar 1 pinch ground cinnamon Instructions: Preheat a broiler. Begin by cutting the pineapple in 1/2 lengthwise, 1/2 of the pineapple should be cut into cubes and the other 1/2 cored out. Using the cored out pineapple 1/2 like a basket, place the cubed papaya and mango inside. Add the juice of a lemon and the nutmeg. In a mixing bowl, add the egg whites and the sugars. Mix well until it reaches stiff peaks. Place this over the pineapple basket, covering the fruit completely. Place in the broiler for 1 to 2 minutes to brown the top of the meringue. Remove quickly to stop the cooking process.
","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 46685,"The Best All-Butter Pie Dough 3 1/2 cups all-purpose flour (see Cook's Note) 2 tablespoons sugar
1 1/2 teaspoons kosher salt
3 sticks (1 1/2 cups) cold unsalted butter, cut into pieces and frozen
1/2 cup chilled vodka
2 tablespoons apple cider vinegar
5 tablespoons ice water, plus more if needed
Instructions: Pulse the flour, sugar and salt in a food processor to combine. Add the butter and process until the largest pieces of butter are pea-size. Transfer to a large bowl. Combine the vodka, vinegar and 4 tablespoons of the ice water in a small bowl. Drizzle the wet ingredients over the dough, then mix with a fork until shaggy pieces form. Knead the dough in the bowl with your hands a couple of times until it comes together (it will look quite dry, which is fine). Transfer the large clumps of dough to a work surface. Drizzle 1 tablespoon ice water over any remaining smaller bits of dough in the bowl and knead again to bring it together. If the remaining dough is still too dry to come together, add more ice water in 1-tablespoon increments. Add to the dough on the work surface and press together into a single mass, incorporating any dry bits. Pat the dough into a 1-inch-thick block.
Divide the block into 4 pieces with a bench scraper or knife. Stack the pieces on top of one another, tucking any unincorporated dry bits in between the layers. Flatten the dough into a 3/4-inch-thick block. Repeat this process (cutting, stacking and flattening) 3 more times; this creates layers of butter in the dough that produce a wonderfully flaky crust.
Divide the dough in half and form into 1-inch-thick discs; wrap each disc tightly in plastic wrap. Refrigerate at least 3 hours and preferably overnight. The dough can be made up to 3 days ahead and refrigerated, or frozen for up to 3 months.
","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 46686,"Mexican Lasagna Cooking spray 12 ounces cooked chicken, cut into 1-inch cubes (about 3 cups) 1 cup sour cream (regular or low-fat) 1 cup shredded Monterey Jack cheese (regular or low-fat), divided 1 cup shredded Cheddar (regular or low-fat), divided 1/2 cup mild, medium or hot salsa 1 (4-ounce) can chopped green chiles 2 tablespoons chopped fresh cilantro leaves 1 teaspoon ground chili powder 1/4 teaspoon cayenne pepper, or to taste 8 (6-inch) corn tortillas, cut into 6 wedges Instructions: Preheat oven to 350 degrees F. Coat an 11 by 7-inch baking pan with cooking spray. In a large bowl, combine chicken, sour cream, 3/4 cup of the Monterey Jack cheese, 3/4 cup of the Cheddar, salsa, chiles, cilantro, chili powder, and cayenne pepper. Mix well and set aside. Arrange half of the tortilla pieces in the bottom of prepared pan, overlapping pieces slightly to cover the surface. Top with half of the chicken mixture and smooth over with the back of a spoon to even the top. Layer remaining tortillas over top, and spoon over remaining chicken mixture. Top with remaining 1/4 cup each of Monterey Jack and cheddar cheeses. Cover with foil and bake 30 minutes. Uncover and bake 30 more minutes, until top is golden and bubbly. Let stand 5 minutes before serving. To reheat, bake in a preheated 375 degree F oven for 15 minutes. ","[Syrah, Tempranillo, Garnacha, Zinfandel]" 46687,"Stuffed Candy Corn Cake 12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature, plus more for buttering the pans 2 1/2 cups all-purpose flour (see Cook's Note) 1 tablespoon baking powder 1/2 teaspoon fine salt 1 cup whole milk, at room temperature 1 tablespoon vanilla extract 3 large eggs plus 1 large egg yolk, at room temperature 1 1/2 cups granulated sugar 4 1/2 cups confectioners' sugar 1 1/2 cups (3 sticks) unsalted butter, at room temperature 3 tablespoons whole milk 1 1/2 teaspoons vanilla extract 1 1/2 cups (9 ounces) candy corn candies 1/2 teaspoon orange gel food coloring 2 teaspoons yellow gel food coloring Instructions: For the cake: Preheat the oven to 350 degrees F. Butter two 9-inch round cake pans and line the bottom of each with parchment. Whisk together the flour, baking powder and salt in a medium bowl. Whisk the milk, vanilla, eggs and egg yolk together in another medium bowl. Beat the butter and granulated sugar in a large bowl with an electric mixer on medium-high until light and fluffy, about 3 minutes. Add about a third of the flour mixture and beat on medium-low until incorporated. Now add a third of the egg-milk mixture and continue to beat on medium-low until incorporated, scraping down the sides of the bowl as needed. Repeat with another third of the flour, then all of the egg-milk mixture and finishing with the flour. Divide the batter evenly between the prepared cake pans and bake until the cake has a nice golden brown crust around the edge, bounces back when pressed and a toothpick inserted in the center comes out clean, 35 to 40 minutes. Let cool completely in the cake pans on a rack.
For the frosting: Combine the confectioners' sugar, butter, milk and vanilla in a large bowl and beat with an electric mixer on low speed until all the sugar is blended into the butter. Increase the speed to medium-high and beat until light and fluffy, about 3 minutes.
Remove 3 tablespoons frosting and place it in a small bowl; leave this frosting plain. Remove another 3/4 cup frosting, place in another bowl and dye with the orange food coloring. Dye the remaining 3 3/4 cups frosting in the mixing bowl with the yellow food coloring. Fill a piping bag fitted with a 1/2-inch plain tip with the yellow frosting. Fill a second piping bag fitted with a tip with the orange frosting. Assemble the cake: Cut a 4-inch circle out of the center of one cake layer (reserve or discard the cut-out cake). Put the cake ring on a spinning cake stand or serving platter and frost the top with about 1/2 cup of the yellow frosting. Fill the hole with the candy corn. Put the other cake layer on top, so that the rounded side of the cake is facing up; push down gently to sandwich the two cake layers together.
Pipe a ring of yellow frosting along the outside edge of the cake. Pipe a second ring just inside it so they are touching. Pipe the remaining yellow frosting onto the sides of the cake, making sure to connect it to the frosting ring on the top of the cake. Using a large offset spatula, flatten the icing on the side of the cake to frost the outside until smooth.
Pipe 3 concentric touching rings of orange frosting just inside the yellow rings. Spoon the reserved white frosting on the center of the cake and spread it flat so that it touches the orange frosting.
Position the tip of a large offset spatula in the center of the cake so the length of the blade looks like a radius and touches the top of all three frostings. Using one continuous, circular motion with gentle pressure (using a spinning cake stand will help), spread the frostings flat on the top of the cake so they form stripes (some of the frosting will come off with the spatula; do not try to reapply it). Let the cake stand at room temperature for 1 hour before serving. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 46688,"Red Beans and Rice 1 pound dried red beans 3 tablespoons extra-virgin olive oil 8 ounces andouille sausage, sliced 1/2 inch thick 1 onion, chopped 3 scallions, sliced (white and green parts separated) 3 stalks celery, chopped 1 green bell pepper, chopped Kosher salt 4 cloves garlic, minced 1 smoked ham hock 4 fresh bay leaves 1/2 teaspoon cayenne pepper 1/2 teaspoon ground sage 1/2 teaspoon ground thyme 2 cups long-grain white rice 1 teaspoon apple cider vinegar, plus more to taste Hot sauce, for topping Instructions: Put the dried beans in a large bowl or container and cover with water. Soak overnight in the refrigerator. Drain well. Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the sausage and cook, stirring occasionally, until lightly browned, about 5 minutes. Add the onion, scallion whites, celery, bell pepper and a big pinch of salt. Cook, stirring occasionally, until softened and lightly browned, 5 to 6 minutes. Add the garlic and cook, stirring, until softened, about 1 minute. Add the beans, 8 cups fresh water, the ham hock, bay leaves, cayenne, sage, thyme and 1 1/2 teaspoons salt to the pot. Bring to a boil, reduce to a gentle simmer and cook, stirring occasionally, until the beans are creamy and tender, about 2 hours. Add a few tablespoons water if the beans get too thick. Meanwhile, combine the rice and 3 cups water in a large saucepan and bring to a boil. Reduce the heat to low, cover and cook until the rice is tender, and the water is absorbed, about 15 minutes. Remove from the heat and let sit until ready to serve. Remove the ham hock from the beans and pull the meat off the bone. Chop the meat and stir it back into the beans; season with salt. Sprinkle with the vinegar; add more to taste. Divide the rice and beans among bowls; top with the scallion greens and hot sauce. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Syrah]

" 46689,"Peppermint White Mocha Trifle One 15.25-ounce box chocolate cake mix (plus required ingredients) 2 ounces white chocolate, chopped 2 ounces milk chocolate, chopped 5 soft peppermint puff candies, crushed 2/3 cup heavy cream 1 1/2 teaspoons instant espresso powder Three 4-ounce bars white chocolate, chopped 2/3 cup heavy cream 1 teaspoon peppermint extract Three 4-ounce bars milk chocolate, chopped 6 ounces mint chocolate cookies, crushed (about 1 1/2 cups) 20 soft peppermint puff candies, crushed Instructions: For the chocolate cake: Prepare and bake the cake according to the package directions for a 9-by-13-inch pan. When completely cool, invert the cake onto a large cutting board. Using a sharp serrated knife, cut the cake into 1-inch cubes. Set aside for assembling. For the chocolate bark: Line a baking sheet with parchment paper. Place the chopped white chocolate and milk chocolate in separate small microwave-safe bowls. Microwave on high in 30-second intervals, stirring well between each, until both are completely smooth, about 1 minute. Dollop both chocolates in the center of the prepared baking sheet, then swirl together with a skewer or small offset spatula (the bark should be about 1/4 inch thick). Sprinkle with crushed peppermint candies. Transfer to the refrigerator to harden, about 15 minutes. Break the bark into large pieces or cut into tree shapes with a cookie cutter. Store in the refrigerator until ready to assemble.
For the whipped white chocolate-mocha ganache: Heat the heavy cream and instant espresso powder in a small saucepan over medium heat until just simmering, about 2 minutes. Put the chopped white chocolate in a medium heatproof bowl, then pour the hot cream over. Let sit for about 5 minutes, then stir with a rubber spatula until melted and smooth. Transfer to the refrigerator until cool to the touch but not set, 15 to 20 minutes (it will thicken but not become completely solid). Once cool, whip with an electric mixer on medium-high speed until lightened in texture and color (it will hold soft peaks), about 2 minutes. (Do not overmix. The ganache will become grainy or break if too much air is incorporated.) Transfer to a piping bag fitted with a large star tip.
For the milk chocolate-peppermint ganache: Heat the heavy cream in a small saucepan over medium heat until just simmering, about 2 minutes. Put the chopped milk chocolate and peppermint extract in a medium bowl, then pour the hot cream over. Let sit for about 5 minutes, then stir with a rubber spatula until smooth. Set aside at room temperature until thickened and pipeable, about 30 minutes. Transfer to a large piping bag and snip off the end.
To assemble the trifle, layer about 1/4 of the cake cubes in the bottom of a trifle dish. Pipe a thin layer of peppermint ganache around the perimeter of the dish, and another squiggle in the center. Pipe small dollops of the white chocolate ganache around the perimeter, then sprinkle all over with about 1/4 of the crushed cookies and 1/4 of the crushed peppermint candies. Repeat until there are 4 layers total, topping the trifle with rosettes of the remaining white chocolate ganache. Sprinkle the remaining cookies and peppermint candy on top, then insert the chocolate bark.
Refrigerate for at least 1 hour and up to 4 hours. Use a long-handled serving spoon to scoop.
","[Chardonnay, Riesling, Moscato, Pinot Grigio]" 46690,"Spiced Chicken Soup 3 tablespoons olive oil 2 carrots, chopped 2 celery ribs, chopped 2 cloves garlic, chopped (about 1 tablespoon) 1 bay leaf 1 onion, finely chopped 3 Italian red cherry peppers, seeded and finely chopped 1/2 lemon, peeled 8 cups low-sodium chicken stock 2 split skinless chicken breasts, bone-in (about 8 ounces) Smoked salt, if desired Freshly ground black pepper 4 Yukon gold potatoes, scrubbed well and chopped, skin-on 8 ounces cooked rotini pasta Lemon wedges, for serving Chopped fresh parsley, for garnish Instructions: In a large stockpot or Dutch oven over medium heat, add the olive oil. Next, add the carrots, celery, garlic, bay leaf and onions. Saute until the vegetable begin to wilt, about 5 minutes. Next, add the cherry peppers and lemon peel and continue to saute for another 2 minutes. Add in the chicken stock and chicken pieces and sprinkle with smoked salt, if using, and pepper. Bring the soup to a gentle simmer and cook, about 30 minutes. Remove the chicken to a plate and wait until the pieces are cool enough to handle. Either with 2 forks or with your hands, pull the meat from the bone and shred, taking care to remove any cartilage. Once all of the meat is pulled from the bone, add the meat back to the soup and discard the bones. In the meantime, add the potatoes to the soup, cover and continue to cook and additional 15 minutes. Taste the soup again for seasoning, adding more salt and pepper, if necessary. Add in the noodles. Serve the soup in warmed bowls. Garnish with a squeeze of lemon and some parsley. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 46691,"Blue Potatoes Mashed with Roasted Garlic 3 pounds blue potatoes 2 1/2 ounces roasted garlic 2 ounces sour cream 1/2 ounce butter 1 ounce Parmesan, grated Salt and pepper Instructions: Peel and cut the potatoes into cubes. Boil them in salted water for approximately 15 minutes or fork tender. Once potatoes have cooked, drain the water. In a large bowl add the garlic, sour cream, butter, and Parmesan to the potatoes, and mash until desired consistency. Add salt and pepper to taste. To serve, add as a side to any dish. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 46692,"Delectable Deviled Eggs 6 large eggs, hard cooked 1/4 cup Daisy Brand Cottage Cheese 1/4 cup Daisy Brand Sour Cream 1 teaspoon white vinegar 1 teaspoon mustard 1 tablespoon mayonnaise 1/4 teaspoon salt 1/8 teaspoon pepper Instructions: 1.Cut the eggs in half lengthwise, being careful to remove the yolks without breaking the white part. 2.Place the white parts cut side up on a serving platter. 3.Place the yolks in a food processor bowl or a small bowl. Add the remaining ingredients and process in the food processor or mash with fork until smooth. 4.Spoon or pipe a heaping tablespoon of the yolk mixture into each white center. 5.Chill before serving, if desired. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 46693,"Taco Ranch Side Salad 3/4 cup good bottled ranch dressing 2 tablespoons taco seasoning (from a packet) 1 head green leaf lettuce, cut into large pieces
1/4 cup grated Monterey Jack cheese 1 Roma tomato, diced
1 handful taco chips, crushed slightly
Instructions: Add the ranch dressing and taco seasoning to a small bowl and stir to combine. Pile the lettuce into individual bowls. Sprinkle over the cheese, diced tomato and taco chips. Drizzle over the dressing and serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Tempranillo]" 46694,"Sunny's Italian Sausage Holiday Stuffing 1 pound Italian sausage, remove from casing and break up or chop 1 tablespoon olive oil 4 tablespoons unsalted butter 2 scallions, finely chopped 1 cup finely chopped celery (about 2 stalks) 1 cup finely chopped Vidalia or sweet onion 1/2 cup dried cranberries 2 packets Hidden Valley? Homestyle Italian Dressing & Seasoning Mix 4 cups plain stuffing cubes 4 cups low sodium chicken broth, plus more for texture Cooking spray Instructions: Preheat oven to 350 degrees F. Saute the sausage. In a large pan on medium-high heat, add olive oil and sausage. Cook until heated through and browned. Remove to a large bowl along with any remaining fat from the pan. Saute the vegetables and fruit. In the same pan add butter and melt on medium heat. Add scallions, celery, onion, cranberries and Hidden Valley? Homestyle Italian Dressing & Seasoning Mix. Cook while stirring until the vegetables are tender and cranberries become a bit plump, about 6-8 minutes. Remove all to the bowl with the sausage. Mix stuffing. Add stuffing cubes to the bowl and toss. Pour over the chicken stock adding 1/4 cup or so more if cubes are not moist enough, this should feel like thick mashed potatoes. Bake stuffing. Coat the bottom and sides of an 8\ x 8\ baking dish with cooking spray. Pour in stuffing and press down, leveling off the top with a rubber spatula or back of a spoon. Bake until top is golden, about 35-40 minutes. ","[Barolo, Barbaresco, Chianti, Rioja]" 46695,"Swiss Cheese Sauce One 12-ounce can evaporated milk 4 ounces Swiss cheese, freshly grated
1 tablespoon cornstarch
4 ounces white American cheese, sliced
Kosher salt and freshly ground black pepper
Instructions: Set a medium saucepan over low heat and add the evaporated milk. Toss the Swiss cheese and cornstarch together in a bowl until totally coated. Whisk the Swiss and American cheese into the saucepan and heat, stirring constantly, until the cheese is completely melted, about 5 minutes. Season with salt and pepper and keep warm. ","[Chardonnay, Riesling, Gouda]" 46696,"Caribbean Wrap 2 cups chopped or shredded skinless, boneless white breast meat from a rotisserie chicken (or 1/3 cup dark meat per each cup) 2 cups cubed mango 1 cup low-sodium black beans, drained and rinsed 1/2 cup chopped red onion 8 teaspoons chopped fresh cilantro 8 cloves garlic, chopped Crushed red pepper, generous pinch Four 8-inch 100-calorie whole wheat tortillas 8 cups mixed greens tossed with 10 to 15 pumps spray dressing 1/2 cup roasted macadamia nuts Instructions: In a bowl, combine the chicken, mango, black beans, onions, cilantro, garlic and crushed red pepper. Spoon evenly into the tortillas and roll up. Serve each wrap with 2 cups of the mixed greens garnished with the nuts. Each serving: 485 total calories, with salad ","[Chardonnay, Sauvignon Blanc, Vermentino, Gruner Veltliner]" 46697,"Gluten-Free Pumpkin Bread 210 grams gluten-free all-purpose flour mix 1 1/2 teaspoons psyllium husk 1 teaspoon baking soda 1 teaspoon kosher salt 1 teaspoon cinnamon 1/2 teaspoon nutmeg 1/4 teaspoon cloves 1 cup pumpkin puree 2 eggs 1/2 cup brown sugar 1/2 cup sugar 100 grams oil 1 teaspoon vanilla extract Instructions: Preparing to bake. Heat the oven to 350 degrees F. Grease and flour a 9-by 5-inch loaf pan. Mixing the dry ingredients. Whisk together the flour mix, psyllium husk, baking soda, kosher salt, cinnamon, nutmeg, and cloves. Set aside. Mixing the wet ingredients. Put the pumpkin puree into the bowl of a stand mixer. (You can also stir this by hand.) With the mixer running on low speed, add 1 egg. When it is fully incorporated into the puree, add the second egg. When it is incorporated, add the brown sugar and white sugar. When they have disappeared into the puree, add the oil and vanilla extract. Stir until combined. Finishing the batter. With the mixer running, add the flour mixture, a bit at a time, until the flour is fully incorporated. Keep the mixer running on medium speed and let the batter grow airy. Pour the batter into the prepared pan. Baking the pumpkin bread. Slide the loaf pan into the oven. Bake until the edges of the pumpkin bread are starting to come away from the edges of the pan and a toothpick inserted into the center of the pumpkin bread comes out clean, 45 to 50 minutes. Allow the bread to cool in the pan for 20 minutes then turn it out onto a cooling rack. Do not slice the pumpkin bread until it has cooled to room temperature. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 46698,"Buffalo Chicken-Stuffed French Bread 1 large loaf French bread 12 ounces cream cheese, softened
1/3 cup sour cream
1/3 cup mayonnaise
1/4 to 3/4 cup hot sauce, such as Frank's Original 1 packet dry ranch dressing seasoning mix
1 teaspoon salt
1/2 teaspoon chili powder
1/2 teaspoon ground cumin
1/2 teaspoon smoked paprika
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 cup blue cheese crumbles (up to 1/2 cup if you LOVE blue cheese), plus more to garnish, optional (only if you love it) 1 cup freshly grated sharp Cheddar cheese, separated 1 cup mozzarella cheese, separated 4 cups packed shredded cooked chicken (about 1 1/2 pounds) Instructions: Preheat oven to 350 degrees F. Slice about 2 inches deep through the top of the bread and continue to cut a large rectangle, being careful not to cut through the bottom of the bread. Remove top of bread and hollow out middle to create a rectangular bread bowl. Set aside. Whisk together cream cheese, sour cream, mayonnaise, hot sauce, ranch seasoning, salt, chili powder, cumin, paprika, garlic powder and onion powder in a bowl until well combined. Stir in blue cheese, 3/4 cup Cheddar and 3/4 cup mozzarella, followed by chicken. Spoon Buffalo chicken dip into prepared French bread and top with remaining Cheddar and mozzarella cheeses. Bake on a baking tray for 35 to 45 minutes or until cheese is melted and golden brown. Let bread sit approximately 10 minutes to set and slightly cool, then slice. Best served warm. Garnish with blue cheese if desired. ","[Cabernet Sauvignon, Zinfandel, Malbec, Tempranillo]" 46699,"Herb-Stuffed Roast Arctic Char 3 sprigs sage 3 sprigs parsley 3 sprigs thyme 1 sprig rosemary 4 wide strips lemon zest (removed with a vegetable peeler) 1 clove garlic, grated 1/4 cup extra-virgin olive oil, plus more for brushing 1 3-pound whole arctic char, scaled, butterflied, cleaned and deboned Kosher salt and freshly ground pepper Instructions: Preheat the oven to 450 degrees F. Remove the leaves from 2 sage sprigs, 1 parsley sprig, all of the thyme sprigs and the rosemary; finely chop along with the lemon zest. Transfer to a small bowl and stir in the garlic and 1 tablespoon olive oil to make a paste; set aside. Brush a rimmed baking sheet with olive oil. Run the back of a knife over the skin of the fish to remove any excess moisture; pat dry inside and out. Transfer to the prepared baking sheet. Cut 4 slits through the skin on each side of the fish with a sharp knife; rub inside and out with 1 tablespoon olive oil, making sure to get inside the slits. Season the fish inside and out with 1 1/2 teaspoons salt and 1/2 teaspoon pepper; spread the herb paste all over the inside. Roast until a thermometer inserted into the thickest part reaches 130 degrees F to 135 degrees F, 15 to 20 minutes. Remove from the oven and let rest 5 minutes before slicing. Meanwhile, heat the remaining 2 tablespoons olive oil in a small skillet over medium-high heat. Remove the leaves from the remaining 1 sage sprig and 2 parsley sprigs; add to the hot oil and cook, stirring, until crisp, 30 seconds to 1 minute. Drain on paper towels and season with salt. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Gris]" 46700,"Carrot-Ginger Wonton Soup 1 tablespoon peanut or vegetable oil 2 medium carrots, peeled and sliced
1 (2-inch) knob ginger, peeled and cut into thin sticks 1 clove garlic, finely chopped 6 cups chicken broth (1-pound) bag frozen potstickers (18 to 20 pieces) 1 tablespoon soy sauce, or to taste 2 to 3 scallions, thinly sliced, to garnish Handful chow mein noodles, to garnish Instructions: Place a medium heavy-bottom pot over medium-high heat with the oil. Add the carrots, ginger and garlic to the pot and cook, stirring frequently, until the ginger and garlic are aromatic, about 2 minutes. Add the chicken broth and bring the liquid up to a bubble. Once the broth is boiling, reduce the heat to medium-low and add the potstickers. Simmer them, stirring gently, until heated through, about 5 minutes. Stir in the soy sauce. Serve the soup garnished with scallions and chow mein noodles. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 46701,"Corn Pudding 2 cups fresh corn kernels (about 4 ears) 4 eggs, beaten 1/2 cup grated Monterey Jack cheese 1/2 cup grated Cheddar cheese 1/3 cup all-purpose flour 3 teaspoons sugar 1/2 teaspoon salt 1/2 teaspoon ground chipotle pepper 1 cup milk 1 cup heavy cream 2 tablespoons melted butter Garnish: chopped chives Instructions: Preheat oven to 350 degrees F. In a large bowl combine corn, eggs, grated cheeses. In another bowl mix together flour, sugar, salt, chipotle pepper and add to egg mixture. Stir in milk, heavy cream and melted butter. Pour into a lightly oiled gratin dish. Place dish in a larger pan and add water to halfway up the sides of dish. Place in oven and bake for 1 hour or until a tester inserted in the center comes out clean. Garnish with chives. ","[Chardonnay, Sauvignon Blanc, Riesling, Zinfandel]" 46702,"Mexican Tripe and Pork Soup 1 cup red wine vinegar 1 head garlic, halved, plus 4 cloves, minced Kosher salt
7 fresh bay leaves
2 bunches fresh thyme
1 pound tripe, soaked overnight, cut into large pieces
2 dried guajillo chiles, seeded
2 ears corn
1 pound pork shoulder, diced into 1/2- to 1-inch cubes
4 tablespoons extra-virgin olive oil
1 yellow onion, diced
1 jalapeno, seeded and minced
1 small bunch fresh cilantro, stems separated and chopped, leaves whole
Zest and juice of 3 limes
4 cups chicken stock
2 tablespoons tomato paste
2 teaspoons coriander seeds, toasted and ground 2 teaspoons cumin seeds, toasted and ground 1 butternut squash, peeled and diced Canola oil, for frying
3 corn tortillas, cut into strips
1/2 cup toasted pumpkin seeds
2 tablespoons pumpkin oil
Instructions: Set up a large pot of boiling water. Add the red wine vinegar, garlic head halves, 1/2 cup salt, 4 of the bay leaves and 1 bunch of thyme. Bring back to a boil, then add the tripe. Simmer for 25 to 30 minutes. Remove the tripe from the water and slice into strips; set aside. Add 2 cups of water to a small saucepan. Add the dried guajillo chiles and turn on the heat. Bring to a boil, then turn off the heat and allow to rehydrate for 10 minutes. Add the contents of the pan into a blender and puree until smooth. Set aside. Preheat a grill pan to high heat. Add the corn and char on all sides, 5 to 7 minutes. Cut the kernels from the cobs and set aside. Season the pork shoulder with salt. Heat a large saute pan with 2 tablespoons of the extra-virgin olive oil. Sear the pork shoulder, in batches, until brown on all sides. 5 to 7 minutes. Coat a large Dutch oven generously with remaining 2 tablespoons extra-virgin olive oil and turn on the heat to medium high. Add the onion, minced garlic and jalapeno and saute until the onion is translucent, 5 to 7 minutes. Add the cilantro stems, lime zest and juice and 2 cups of the chicken stock. Reduce for 5 minutes. Add the tomato paste, remaining 3 bay leaves, remaining 1 bunch thyme tied with string and the remaining chicken stock. Bring to a boil, then reduce to a simmer. Add the coriander, cumin, sliced tripe and 1/2 cup of the pureed guajillo cl mixture to the soup. Add the seared pork shoulder and squash. Simmer the soup on medium to medium-low heat, about 30 minutes. Finish the soup with half the charred corn and 2 tablespoons of the pureed guajillo chiles. Set up a deep fryer with canola oil and heat to 350 degrees F. Fry the corn tortillas until crispy, 3 to 4 minutes. Remove to a paper towel-lined plate. Season with salt. Crush the toasted pumpkin seeds and mix with the pumpkin oil. Ladle the soup into bowls. Garnish with the remaining charred corn, crispy tortillas, pumpkin seeds and oil and cilantro leaves. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Tempranillo]" 46703,"Dinner Spanakopitas 1/4 cup good olive oil 1 cup chopped yellow onion 3 scallions, white and green parts, chopped 2 (10-ounce) packages frozen chopped spinach, defrosted 4 extra-large eggs, lightly beaten 3 tablespoons freshly grated Parmesan cheese Plain dry bread crumbs 1 teaspoon grated nutmeg 2 teaspoons kosher salt 1 teaspoon freshly ground black pepper 2 cups small-diced feta cheese (12 ounces) 3 tablespoons toasted pine nuts 24 sheets frozen phyllo dough, defrosted 1/4 pound (1 stick) unsalted butter, melted Flaked sea salt, such as Maldon, for sprinkling Instructions: Preheat the oven to 375 degrees F. Heat the olive oil in a medium saute pan, add the onion, and cook for 5 minutes over medium-low heat. Add the scallions, and cook for another 2 minutes until the scallions are wilted but still green. Meanwhile, gently squeeze most of the water out of the spinach and place it in a large bowl. When the onion and scallions are done, add them to the spinach. Mix in the eggs, Parmesan cheese, 3 tablespoons bread crumbs, the nutmeg, salt, and pepper. Gently fold in the feta and pine nuts. Place 1 sheet of phyllo dough flat on a work surface with the long end in front of you. Brush the dough lightly with butter and sprinkle it with a teaspoon of bread crumbs. Working quickly, slide another sheet of phyllo dough on top of the first, brush it with butter, and sprinkle lightly with bread crumbs. (Use just enough bread crumbs so the layers of phyllo don't stick together.) Pile 4 layers total on top of each other this way, brushing each with butter and sprinkling with bread crumbs. Cut the sheets of phyllo in half lengthwise. Place 1/3 cup spinach filling on the shorter end and roll the phyllo up diagonally as if folding a flag. Then fold the triangle of phyllo over straight and then diagonally again. Continue folding first diagonally and then straight until you reach the end of the sheet. The filling should be totally enclosed. Continue assembling phyllo layers and folding the filling until all of the filling is used. Place on a sheet pan, seam sides down. Brush with melted butter, sprinkle with flaked salt, and bake for 30 to 35 minutes, until the phyllo is browned and crisp. Serve hot. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 46704,"Campfire Cookies 2 1/2 cups all-purpose flour, plus more for rolling (see Cook's Note) 1/4 teaspoon baking powder 1/4 teaspoon fine salt 3/4 cup superfine sugar 2 sticks (1 cup) unsalted butter, cut into small pieces, at room temperature 1 large egg, lightly beaten 1 teaspoon pure vanilla extract One 1-pound box confectioners' sugar 2 tablespoons meringue powder Green gel food coloring Coarsely chopped chocolate-covered almonds, peanuts or malt balls (for the dirt) 54 chewy chocolate candies, such as Tootsie Rolls 10 red gummy bears, snipped into small pieces 10 yellow gummy bears, snipped into small pieces 10 orange gummy bears, snipped into small pieces 10 light pink gummy bears, snipped into small pieces 54 mini marshmallows 54 pretzel sticks Instructions: For the cookies: Whisk together the flour, baking powder and salt in a small bowl. Beat the superfine sugar and butter with an electric mixer on medium speed in a large bowl until light and fluffy, about 5 minutes; beat in the egg, then the vanilla. Add the flour mixture and mix on medium-low speed until completely incorporated. Divide the dough in half, pat into 2 discs about 1/4-inch thick and wrap in plastic wrap. Refrigerate until firm, about 1 hour. Position oven racks in the top and bottom thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment paper. Let the dough sit at room temperature for a few minutes to make rolling easier. Roll out 1 disc of dough at a time on a floured work surface to about 1/4-inch thick. Cut out rounds with a 3 1/2-inch cookie cutter and arrange about 1 inch apart on the prepared baking sheets. Bake, switching and rotating the pans halfway through, until the cookies are golden brown on the bottom, 10 to 12 minutes. Let the cookies cool on the baking sheets until firm enough to transfer to a wire rack; let cool completely. For the royal icing: Combine the confectioners' sugar and meringue powder in a large bowl. Add 5 tablespoons water and beat with a mixer on medium-high speed until soft glossy peaks form, adding 1 to 2 tablespoons water if necessary, to make a thick but spreadable icing. Beat in the food coloring, a few drops at a time, to make a deep green color (for grass). For decorating: Spread the icing on the cookies, almost to the edges. Sprinkle the chopped chocolate covered nuts almost to the edge of the green to resemble dirt. Arrange 3 chewy chocolate candies in a triangle on top to resemble logs in a campfire. Fill the space in the center of each with snipped gummy bears to resemble a campfire and embers. Poke a marshmallow on the end of each pretzel stick and stick in the icing to form a tripod that meets in the center. Let the icing harden, about 1 hour. Right before serving, light the marshmallows on fire and blow it out when they are toasted to your liking. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 46705,"Smashed Chinese Cucumber Salad 1 pound Persian or mini cucumbers 1 teaspoon kosher salt
1 tablespoon soy sauce
1 tablespoon Chinese black vinegar 2 teaspoons toasted sesame oil 1 teaspoon sugar 1/2 teaspoon crushed red cl flakes Toasted sesame seeds and fresh cilantro, for garnish Instructions: Place the cucumbers in a resealable plastic bag. Seal and use the palm of your hand to lightly smash the cucumbers. Take the cucumbers out of the bag and cut into 1-inch chunks. Add to a bowl and season with salt. Toss to coat. Combine the soy sauce, vinegar, sesame oil, sugar and cl flakes in a medium bowl. Whisk to dissolve the sugar.
Add the cucumbers, then toss and garnish with the toasted sesame seeds and cilantro. ","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]" 46706,"Air Fryer Hard-Boiled Eggs 1 to 6 large eggs Instructions: Preheat a 3.5-quart air fryer to 270 degrees F. Add the eggs to the fryer basket and cook 15 minutes for hard-boiled eggs. Remove the eggs and plunge them into an ice bath. Peel when cool enough to handle. For soft-boiled eggs, cook them 10 minutes. For medium-boiled eggs cook for 12 minutes. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio]" 46707,"Belly and Sucker 2 pounds fresh pork belly Kosher salt, for seasoning Sugar, for seasoning 5 cloves garlic 1-inch piece fresh ginger, sliced 12 ounces light beer One 6- to 8-pound octopus 1 red onion, halved 5 cloves garlic 4 bay leaves 1 teaspoon kosher salt 4 cups carrot juice 1 tablespoon unsalted butter 1 teaspoon kosher salt 1/2 cup red wine 1/2 cup red wine vinegar 1/4 cup dried black currants or raisins 1 teaspoon kosher salt 1 teaspoon black pepper Grated red radish, for serving Cilantro leaves, for serving Italian parsley leaves, for serving Watercress, for serving Instructions: For the pork: Season the pork generously on both sides with salt and sugar. Allow to \dry brine\ for about an hour. Preheat the oven to 350 degrees F. Place the pork in a casserole dish. Add the garlic, ginger and enough beer to reach halfway up the belly. Cover in plastic wrap, then foil and roast until tender, about 3 hours. Remove the pork from the pan and press between 2 cookie sheets, weighing down the top with a couple of cans. Refrigerate overnight. For the octopus: Place the octopus in large pot with the red onion, garlic and bay leaves. Season with salt and cover with water. Bring to a low simmer and cook until a paring knife goes in easily in the thickest part of the tentacle, about 3 hours. Let cool, then refrigerate in the cooking liquid overnight. For the carrot caramel: Place the carrot juice in a small sauce pot. Simmer until reduced to 1 cup, 20 to 30 minutes. Whisk in the butter and season with salt. For the black currant vinaigrette: Combine the wine, vinegar, currants, salt and pepper in a sauce pot and simmer until the currants are plump, 5 to 10 minutes. Check the seasoning. The vinaigrette should be tart and sweet. To assemble: Slice the pork belly into 3/4-inch-thick slices. Remove the tentacles from the octopus and discard the body. Season the pork and octopus with salt. Heat a cast-iron skillet over medium-high heat and sear the pork until GBD (golden brown and delicious). Heat a second cast-iron pan over high heat and sear the octopus until GBD. Remove to a paper towel-lined plate to dry. To plate: Place about 1 tablespoon of the carrot caramel on each plate, arrange the pork and octopus on it, dress with the black currant vinaigrette and garnish with the radish, cilantro, parsley and watercress. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 46708,"Greek Salad 6 tablespoons freshly squeezed lemon juice 2 cloves garlic, minced 2 teaspoons kosher salt plus more to taste 1 cup extra-virgin olive oil, preferably Greek 2 teaspoons minced fresh oregano Freshly ground black pepper to taste 1 head romaine lettuce(about 1 pound), trimmed of tough stems and torn into bite-sized pieces 6 ounces calamata olives, about 1 cup 1/2 pound feta cheese, crumbled 1 English (seedless) cucumber, trimmed, cut into 1 inch chunks 12 ounces vine-ripened cherry tomatoes, halved 1 small red onion, cut into 1/2-inch wedges, soaked in cold water for 5 minutes and drained 1 green pepper, trimmed, seeded, and diced Instructions: In a small bowl, whisk together the lemon juice, garlic, salt, and oil. Stir in the oregano and pepper. Set aside. When ready to serve: In a large bowl lightly toss the lettuce with some of the dressing. Divide the lettuce among 4 salad bowls. Scatter the olives, cheese, cucumber, tomatoes, onion, and peppers over the top of the greens. Serve and pass the remaining dressing at the table. ","[Vermentino, Sauvignon Blanc, Grner Veltliner, Albari?o]" 46709,"Vodka Sauce Ricotta Pizza 1/4 cup olive oil 22 ounces store-bought pizza dough, at room temperature
1 cup whole-milk ricotta
1/2 cup freshly grated Parmesan
1/4 cup fresh flat-leaf parsley leaves, roughly chopped
2 tablespoons finely chopped fresh chives
Pinch crushed red pepper flakes
Kosher salt and freshly ground black pepper
8 ounces fresh mozzarella, thinly sliced
1 cup store-bought vodka sauce, warmed
Instructions: Preheat the oven to 450 degrees F. Brush a rimmed baking sheet with the olive oil. Place the pizza dough on top and coat with a bit of the oil from the sheet using a pastry brush. Let the dough sit at room temperature until it can easily be stretched to all corners of the baking sheet without springing back, about 1 hour (if needed let sit for an additional hour).
Meanwhile, mix the ricotta, Parmesan, parsley, chives, red pepper flakes, 1/2 teaspoon salt and a few grinds black pepper together in a medium bowl. Stretch the dough to all corners of the baking sheet. Spread the ricotta mixture over the dough, leaving a 1/2-inch border all around. Arrange the mozzarella on top and bake until the crust is deep golden brown at the edges and on the bottom, and the cheese is melted and starting to turn brown in spots, 20 to 23 minutes. Transfer the baking sheet to a wire rack and let the pizza cool slightly, about 5 minutes. Drizzle the vodka sauce on top of the pizza then remove the pizza from the pan. Cut into squares and serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 46710,"Chicken Quesadillas 1 tablespoon olive oil 1 large onion, halved and cut into slices 1 green bell pepper, seeded and sliced into strips 1 red bell pepper, seeded and sliced into strips 1 yellow bell pepper, seeded and sliced into strips 2 pounds Perfect Grilled Chicken (thawed if frozen), recipe follows 6 tablespoons butter, for frying 12 large flour tortillas 2 1/2 cups grated cheese (Monterey Jack is the best) Pico de Gallo, for serving, recipe follows 2 cups olive oil 6 tablespoons honey 3 heaping tablespoons Dijon mustard 1 tablespoon salt 2 teaspoons ground thyme 2 teaspoons ground oregano Juice of 12 lemons 24 boneless, skinless chicken breasts 2 to 3 jalapenos 2 cups fresh cilantro leaves, roughly chopped 12 Roma tomatoes (slightly under ripe is fine), diced 3 yellow or red onions, diced 1 lime Salt Instructions: Add the olive oil to a skillet over high heat. Throw in the onions and peppers and cook until the peppers have a few dark brown/black areas, 3 to 4 minutes. Remove and set aside. Add the Perfect Grilled Chicken to the skillet and heat over medium-high heat until warmed through. Dice into cubes and set aside. Sizzle 1/2 tablespoon of the butter in a separate skillet or griddle over medium heat and lay a flour tortilla in the skillet. Then build the quesadillas by laying grated cheese on the bottom tortilla, and then arranging the chicken and cooked peppers over it. Top with a little more grated cheese and top with a second tortilla. When the tortilla is golden on the first side, carefully flip the quesadilla to the other side, adding another 1/2 tablespoon butter to the skillet at the same time. Continue cooking until the second side is golden. Repeat with the remaining tortillas and fillings. Cut each quesadilla into wedges and serve with Pico de Gallo. Mix together the olive oil, honey, mustard, salt, thyme, oregano and lemon juice in a large shallow container. Pound the chicken breasts to uniform thickness and add them to the marinade. Cover and marinate in the fridge for at least 8 hours. Heat a grill pan over medium-high heat. Grill the chicken in batches until golden brown on the first side, 4 to 5 minutes. Flip and cook until golden brown on the other side and cooked all the way through, another 4 to 5 minutes. Let the chicken cool. Transfer the chicken to freezer bags individually and in pairs, so it's easy to defrost the exact amount you need. Yield: 24 servings Slice 2 of the jalapenos in half. With a spoon, scrape out the seeds. (If you like things spicy, leave in some of the white membranes.) Dice the jalapenos very finely; you want a hint of heat and jalapeno flavor, but you don't want to cause any fires. Now dump the jalapenos, cilantro, tomatoes and onions in a bowl. Slice the lime in half and squeeze the juice from half the lime into the bowl. Sprinkle with salt, and stir together until combined. Be sure to taste the pico de gallo and adjust the seasonings, adding salt or more diced jalapeno if needed. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 46711,"Ultimate BBQ Bison Prime Rib Roast One 3 lb. Bison Prime Rib Roast (Fresh or fully thawed) 6 fresh garlic cloves roughly chopped (for roasting) ? cup rock or very coarse sea salt 3 tbsp. finely minced fresh garlic (for spice rub) Instructions: Pre heat BBQ grill to HIGH. Mix salt and garlic together in a small bowl. Fully wet your hands with very COLD water. Press spice mixture into the entire surface of the meat. Sear roast on lightly oiled grill for 4 minutes each side to lock in juices. Remove roast and place on a platter. Cover the surface of the roast with the chopped garlic cloves. Return roast to BBQ and place on the TOP/UPPER grill with a roasting pan underneath on the lower grill to catch drippings. Insert a meat thermometer into the center of the roast and allow to cook until it reaches an internal temperature of 130F for rare or 140F for medium rare. Move the roast directly to a cutting board, loosely tent with foil for 10 minutes to let juices settle. The internal temperature will increase another 10 degrees during this time. Carve with grain and serve. Note: If you wish, deglaze the dripping pan on the stovetop with a good splash of red wine. Add 1? cups of beef broth and thicken with a roux to achieve gravy consistency. ","[Zinfandel, Cabernet Sauvignon, Malbec, Shiraz]

" 46712,"Coconut Madeleines 1 1/2 tablespoons melted butter, to grease the pans, plus 1/4 pound (1 stick) unsalted butter, melted and cooled 3 extra-large eggs, at room temperature 2/3 cup sugar 1 teaspoon pure vanilla extract 1 cup all-purpose flour 1/4 cup cornstarch 1/2 teaspoon baking powder 1/4 teaspoon kosher salt 1/3 cup sweetened shredded coconut Confectioners' sugar, optional Instructions: Preheat the oven to 375 degrees F. Thoroughly butter and flour the madeleine pans. In the bowl of an electric mixer fitted with the paddle attachment, beat the eggs, sugar, and vanilla on medium speed for 3 minutes, or until light yellow and fluffy. Add 1/4 pound of butter and mix. Sift together the flour, cornstarch, baking powder, and salt, and stir into the batter with a rubber spatula. Stir in the coconut. With a soup spoon, drop the batter into the pans, filling each shell almost full. Bake the madeleines for 10 to 12 minutes, until they spring back when pressed. Tap the madeleines out onto a baking pan lined with parchment paper and allow to cool. Dust with confectioners' sugar, if desired. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 46713,"Bubbles and Cran 1/3 cup fresh cranberries 3 tablespoons fresh lemon juice (from 1 large lemon) 2 tablespoons Rosemary Simple Syrup, recipe follows One 12-ounce bottle ginger beer, chilled 2 round slices fresh ginger, a slit cut in the side of each 2 small sprigs fresh rosemary 1/2 cup sugar 1 small sprig fresh rosemary Instructions: Muddle the cranberries, lemon juice and Rosemary Simple Syrup in a large glass. Divide between 2 champagne flutes. Top with ginger beer and garnish the rim of each glass with a ginger slice and rosemary sprig. Combine the sugar and 1/2 cup water in a small saucepan and bring to a boil over high heat. Cook, stirring, until the sugar is fully dissolved, about 1 minute. Remove from the heat and add the rosemary. Let steep until the simple syrup is cooled to room temperature, about 15 minutes. Remove the rosemary. The simple syrup will keep in the refrigerator for up to 1 week. ","[Prosecco, Sauvignon Blanc, Riesling, Vinho Verde]" 46714,"Homemade Barbecue Potato Chips 2 teaspoons paprika 2 teaspoons confectioners' sugar
3/4 teaspoon fine salt
1/2 teaspoon onion powder
1/2 teaspoon smoked paprika
1/4 teaspoon chili powder
1/4 teaspoon garlic powder
2 medium russet potatoes
About 2 quarts vegetable oil, for frying Instructions: Mix the paprika, sugar, salt, onion powder, smoked paprika, chili powder and garlic powder together in a small bowl. Slice the potatoes about 1/16 inch thick on a mandoline. Put the potatoes in a large bowl of cold water and agitate to separate the slices and release the starch. Drain the water and repeat with fresh cold water about 3 more times, until the water runs clear. Lay out a couple of layers of paper towels and spread the potatoes out in a slightly overlapping layer (stack with more layers of paper towels to save space if necessary) and let stand to dry, about 5 minutes. Fill a large, wide pot with 2 inches of oil and heat over medium-high heat until a deep-fry thermometer registers 300 degrees F. Line a large mixing bowl with paper towels for draining. Add about 1/4 of the potato slices to the hot oil and fry, mixing constantly with a spider or large slotted metal spoon, until golden brown all over, about 4 minutes. Transfer the chips to the prepared mixing bowl. Fry the remaining potatoes in 3 more batches, making sure to return the oil to 300 degrees F between batches. When all of the chips are in the bowl, remove the paper towels. Put the seasoning mix in a sieve and dust it over the chips, gently tossing them so that they coat evenly. Cool completely and eat immediately or keep in an airtight bag or container up to 1 day. ","[Cabernet Sauvignon, Zinfandel, Tempranillo, Garnacha]

" 46715,"Whipped Coffee 2 tablespoons instant espresso or instant coffee 1 to 2 tablespoons sugar, depending on how sweet you like it 2 tablespoons hot water 1 cup of your favorite type of milk Ice Instructions: In a bowl, combine the instant espresso or coffee, sugar and hot water. Whisk until thickened and frothy, 1 to 2 minutes. Pour the milk into a glass filled with ice. Top with the whipped coffee. Stir with a straw or spoon to combine.
","[Brunello di Montalcino, Barolo, Rioja]" 46716,"Tomato Vinaigrette 4 medium tomatoes, diced 1 small red onion, finely diced 1/2 cup chopped cilantro 1/2 cup chopped fresh parsley 1/2 cup olive oil 1/2 cup red wine vinegar Salt and freshly ground black pepper Instructions: Combine all of the ingredients and season to taste with salt and pepper; serve at room temperature. Great over roasted or grilled poultry as well as baked or grilled fish and grilled meaty vegetables such as eggplant or mushrooms ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 46717,"Sweet and Spicy Glazed Cornish Game Hens 1/4 cup frozen pineapple juice concentrate, thawed 1 tablespoon jerk seasoning blend 2 tablespoons canola oil 2 cornish game hens, halved Fresh cilantro sprigs, for garnish Instructions: In a small bowl, combine juice, jerk seasoning and oil. Rinse halved hens and pat dry with paper towels. Put the hens in a zip-top bag and pour in the marinade. Turn hens in the bag to coat evenly. Close the bag and refrigerate for 2 to 4 hours. Preheat the oven to 400 degrees F. Remove the hens from the marinade and place in a roasting pan, breast-side up. Pour the remaining marinade over the hens. Roast for 40 to 45 minutes or until cooked through and golden brown. Garnish with cilantro. ","[Riesling, Moscato, Sauvignon Blanc, Pinot Grigio]" 46718,"Raspberry and Oatmeal Sandwich Lattice Cookies Recipe : Food Network 2 cups firmly packed light brown sugar 2 sticks (1 cup) salted butter 1/2 teaspoon pumpkin pie spice 2 1/2 cups rolled oats 3 tablespoons all-purpose flour 1/2 teaspoon almond extract 1 large egg, beaten Heaping 1/2 cup seedless raspberry jam, for the filling Instructions: Position a rack in the center of the oven and preheat the oven to 375 degrees F. Line a large baking sheet with parchment paper or nonstick aluminum foil. Melt the base. In a medium pot on medium heat, add the brown sugar, butter and pumpkin pie spice. Cook, stirring, until the butter melts and the mixture is less gritty. Finish the batter. In a large bowl, add the oats, flour, almond extract and egg and toss. Slowly add the butter mixture from the pot while constantly stirring the oat mixture. Bake and rest. Use a teaspoon to drop the batter on the prepared baking sheet about 3 inches apart to allow spreading. This will take patience and several batches. Also, to avoid a big glob, try to gently press the oats so they aren't in a mound.
Bake on the center rack until the edges are caramelized and the centers stop rapidly bubbling, 5 to 6 minutes. Remove and leave on the baking sheet for 5 minutes, then transfer the entire sheet of parchment onto a wire rack. After a few more minutes, transfer the cookies from the parchment to rest directly on the wire rack. Continue until all the batter is cooked and the cookies are fully cool and rigid, 15 to 20 minutes. Fill and serve. Pick 2 cookies with approximately the same size and shape and spread about 1/2 teaspoon of raspberry jam on the bottom/flat side of one cookie, then sandwich the matching cookie's bottom/flat side to the other; repeat until done. Store in an airtight container in a cool place, even the fridge, for up to 1 week. Happy holidays and happy cookie making! ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 46719,"Boeuf Bourguignon with Mushroom Couscous 2 pounds boneless beef round roast 3 tablespoons flour 1/2 teaspoon salt 1/4 teaspoon freshly ground pepper 4 ounces salt pork, rind removed 2 medium carrots, peeled and thinly sliced 2 medium onions, finely diced 5 tablespoons olive oil 2 1/4 cups red Burgundy wine 3 1/4 cups beef broth 2 bay leaves 2 garlic cloves, slivered 2 ribs celery, finely diced 1 1/2 teaspoons herbes de Provence 24 pearl onions 1 pound small button mushrooms, cleaned and dried 1 red bell pepper, seeded and finely diced 3/4 cup couscous Fresh parsley for garnish Instructions: Trim and cut the beef into 1 1/2-by-1/2-inch pieces. In a paper or plastic bag, combine the flour, salt, and pepper. Add the beef to the bag, and shake to coat. Set aside. Cube the salt pork. In a heavy, medium non-reactive pan over medium-high heat, cook until browned, 6 to 8 minutes. With a slotted spoon, transfer to a small bowl and set aside. To the same pan, add the carrots and half of the diced onions. Cook, stirring occasionally, until the vegetables are lightly browned, 8 to 10 minutes. With a slotted spoon, transfer them to a small bowl and set aside. To the same pan over medium-high heat, add 2 tablespoons of the olive oil. Cook the beef in batches, until browned on all sides, 6 to 8 minutes. Return the beef to the pan. Add the wine, 2 1/4 cups of the beef broth, the bay leaves, garlic, celery, and herbes de Provence. Reduce heat to medium. Cover and cook until the beef is tender, 1 1/4 to 1 1/2 hours. Do not allow the liquid to cook away. Add additional broth, if necessary. Meanwhile, in a small saucepan filled with boiling water, blanch the pearl onions for 1 minute. Drain and let cool. Peel the onions and set aside. Cut the caps off of 12 mushrooms and set aside. Finely dice the stems along with the remaining mushrooms. Set aside. When the beef is tender, add the reserved salt pork, pearl onions, and mushroom caps. Cook until the mushroom caps are tender, 15 to 20 minutes. Discard the bay leaves. Keep the stew warm until ready to serve. In a medium skillet over medium-high heat, heat 2 tablespoons of the olive oil. Cook the remaining diced onion and the bell pepper, stirring occasionally, until the onion turns golden, 4 to 5 minutes. Add the diced mushrooms, and cook until tender, 3 to 4 minutes. Season with additional salt and pepper. Set aside. To prepare the couscous, in a medium saucepan over medium heat, bring the remaining cup of beef broth and tablespoon of olive oil to a boil. Add the couscous in a stream. Stir once. Remove from the heat. Cover and let stand until couscous is tender, 12 to 15 minutes. Combine the couscous with the mushroom-vegetable mixture. Lightly oil a 6-cup light mold. Spoon the couscous into the mold and pat down firmly. Invert the mold onto a large serving platter. With a slotted spoon, transfer the beef to the center of the ring. Spoon half of the wine sauce over the beef. Arrange the pearl onions and mushroom caps around the base of the ring. Garnish with parsley. Serve with the remaining sauce on the side. ","[Chardonnay, Cabernet Sauvignon, Pinot Noir, Syrah]" 46720,"Smoked Brisket 1 tablespoon paprika 1 tablespoon packed dark brown sugar Kosher salt and freshly ground pepper 1 4 1/2- to 5-pound brisket, fat trimmed to 1/4 inch 1 cup apple cider vinegar 3/4 cup ketchup 1/4 cup packed dark brown sugar 1 teaspoon Worcestershire sauce 1 teaspoon mild hot sauce 1 teaspoon paprika Kosher salt 6 to 8 cups hickory or mesquite wood chips Instructions: Make the brisket: Mix the paprika, brown sugar and 2 tablespoons each salt and pepper in a small bowl. Rub and pat all over the brisket in a thick even coating. Cover with plastic wrap and refrigerate overnight. When ready to grill, soak the wood chips in cold water in a large bowl. Prepare a charcoal grill for indirect cooking: Light the coals, then bank them to one side of the grill. Set up a drip pan on the other side of the grill and replace the grates. Let the fire burn until the temperature is between 200 degrees F and 250 degrees F (you should be able to hold your hand about 5 inches away from the coals for 6 seconds). Drain the wood chips and scatter a handful of them over the coals. (If using a gas grill, cook over low indirect heat and use a smoker box for the wood chips.) Place the brisket fat-side up on the grates above the drip pan. Cover the grill; adjust the vents to maintain a temperature between 200 degrees F and 250 degrees F. Cook until a thermometer inserted into the thickest part of the brisket registers 185 degrees F to 200 degrees F, 7 1/2 to 10 hours. Rotate the brisket every few hours and add more charcoal and wood chips every 45 minutes to keep the temperature steady (use dry wood chips if you need more). Remove the brisket from the grill, wrap in foil and let rest 45 minutes to 1 hour. Pour the drippings from the drip pan into a bowl; let them settle, then skim off the fat. Meanwhile make the sauce: Combine the vinegar, ketchup, brown sugar, Worcestershire sauce, hot sauce, paprika and 1 teaspoon salt in a saucepan over medium heat. Cook, whisking, until hot but not boiling, about 3 minutes. Let cool; season with salt. Slice the brisket against the grain. Serve with the pan juices and sauce. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 46721,"Chocolate Ricotta Toast 1 cup fresh ricotta cheese 2 tablespoons sugar
1/4 teaspoon ground cinnamon
1/4 teaspoon pure vanilla extract
Four 1/2-inch-thick slices rustic bread 1/4 cup extra-virgin olive oil
1 1/2 ounces dark chocolate (about 70-percent) Instructions: In a medium bowl, mix together the ricotta, sugar, cinnamon and vanilla using a rubber spatula. Set aside or refrigerate until ready to use. Preheat a grill pan over medium-high heat. Brush the slices of bread on both sides with the olive oil. Grill the bread until golden brown, toasted and crunchy on the outside, about 2 minutes per side. Top each slice with a good amount of the ricotta mixture and spread evenly. Grate the chocolate over the top of the bread, fully coating each slice. Serve with a fork and knife. ","[Barolo, Barbaresco, Dolcetto, Valpolicella]" 46722,"Broiled Halibut with Ricotta-Pea Puree 3 small carrots, quartered lengthwise 1 medium red onion, thinly sliced 3 tablespoons extra-virgin olive oil Kosher salt and freshly ground pepper 4 6-ounce center-cut skinless halibut fillets (1 3/4 inches thick) 1/2 teaspoon smoked paprika 1 10-ounce package frozen peas 1/3 cup ricotta cheese 1 tablespoon unsalted butter Instructions: Preheat the broiler. Line a broiler pan with foil and preheat 5 minutes. Meanwhile, brush the carrots and onion with 1 tablespoon olive oil and season with salt and pepper. Brush the fish with the remaining 2 tablespoons olive oil, season with salt and pepper and sprinkle with the paprika; brush to coat the fish evenly with paprika. Carefully remove the pan from the oven, place the fish in the center and scatter the onion and carrots around. Broil until the fish is golden and just cooked through, 8 to 10 minutes. Meanwhile, microwave the peas in a bowl with 1/4 cup water until just tender, about 4 minutes. Transfer the peas and liquid to a food processor and pulse with the ricotta, butter and a pinch of salt to make a slightly chunky puree. Divide the puree among plates and top with the fish, carrots, onion and pan juices. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 46723,"Haddock with Bacon and Onions 2 pounds haddock filet, cut into 4 8-ounce portions 2 tablespoons lemon juice \u2013 about 1/4 lemon Salt EVOO \u2013 extra-virgin olive oil, for drizzling 1 tablespoon softened butter 6 slices smoky bacon, chopped 8 cippolini, small Italian flat-shaped sweet onion, peeled and thinly sliced-- A medium yellow onion, quartered then thinly sliced may be substituted, but cippolini are widely available, so check for them in the local market. 1 large clove garlic, finely chopped 1 cup Italian bread crumbs 1/4 cup flat-leaf parsley, a couple of handfuls, chopped 2 tablespoons capers, drained and chopped 2 plum tomatoes, seeded and chopped Instructions: Preheat the oven to 400 degrees F. Rinse fish and pat dry. Sprinkle fish with lemon juice and salt. Coat an oven-safe handled large skillet with a drizzle of EVOO and a little softened butter. If your skillets all have rubber handles, coat handle twice with tin foil and it should be fine in the oven. Set portioned fish into skillet. Heat a small skillet over medium high heat. Add a drizzle of EVOO and the bacon. Render the fat in the bacon 3 minutes then add onions. Sweeten and soften onions and garlic 10 minutes. Remove pan from heat. Add bread crumbs to the pan and turn them to coat them in drippings. Add parsley and capers combine. Top fish with coating of onions, bacon and bread crumbs. Bake 15 minutes. Transfer fish to dinner plates and top with chopped tomato. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 46724,"Cast Iron Roast Beef One 3-pound boneless rib eye roast Kosher salt and freshly ground black pepper
2 tablespoons olive oil
1 1/2 cups beef stock
2 cloves garlic
3 sprigs fresh rosemary
3 sprigs fresh thyme
1 shallot, finely chopped
1/4 cup red wine
1/4 cup brandy
1/2 cup heavy whipping cream
2 tablespoons whole-grain mustard
3 tablespoons chopped fresh flat leaf parsley Instructions: Preheat the oven to 400 degrees F. Place the roast on a paper towel-lined plate. Allow the roast to come up to room temperature, about 1 hour. Pat the roast dry on all sides with paper towels. Sprinkle generously with salt and pepper. Place a cast-iron skillet over high heat. Add the oil and heat until shimmering. Carefully lay the roast in the hot oil, being mindful that the oil may pop. Sear the roast until evenly browned and deeply seared on all sides, about 3 minutes per side. Turn off the heat and pour 1 cup beef stock into the skillet. Add the garlic cloves and surround the roast with the rosemary and thyme. Transfer the skillet to the oven and roast, 45 to 60 minutes, depending on the desired doneness (for medium and a bright pink center, cook until an instant-read thermometer inserted in the center of the roast registers 130 degrees F, about 50 minutes). Transfer the roast to a cutting board. Discard the garlic cloves and herbs. Tent the roast with aluminum foil while creating the pan sauce. Place the skillet back on the stove over medium-high heat. Add the shallots, red wine and remaining 1/2 cup beef stock and simmer, stirring occasionally, until the shallots have softened and the liquid has reduced in volume by half, about 5 minutes. Stir in the brandy, heavy cream and mustard and cook just until a thin sauce comes together, about 2 minutes more. Slice the rested roast thinly and place on a serving platter. Serve warm with a drizzle of the sauce and a sprinkle of fresh parsley. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Syrah]" 46725,"Neely's Fried Apple Pie A La Mode 4 tablespoons unsalted butter 1/4 cup light brown sugar 2 Granny Smith apples, peeled, cored and chopped 2 Gala apples, peeled, cored and chopped 1 tablespoon maple syrup 1/2 lemon, juiced 2 tablespoons ground cinnamon, divided 1/4 teaspoon ground ginger 1/8 teaspoon freshly grated nutmeg 1 box ready-made pie crusts (recommended: Pillsbury) Peanut oil, for frying 1/2 cup granulated sugar 1 tablespoon ground cinnamon Vanilla ice cream, for topping Instructions: To a large saute pan over medium heat, melt the butter. Stir in the brown sugar, and the apples and saute until they are tender, about 5 to 6 minutes. Drizzle in the maple syrup, lemon juice, cinnamon, ginger, and nutmeg. Continue cooking for 5 minutes more until the apples are completely softened. Remove them from the pan and allow them to cool while you prepare the dough. Roll out both pieces of pie dough onto a floured surface. Cut out eight 6-inch circles and lay them out onto a parchment-lined sheet tray. Put a heaping tablespoon of the apple pie filling into the center of each round Fold the circles in half and seal their edges with the tines of a fork. In a deep-fryer or heavy-bottomed pot, heat enough peanut oil to come halfway up the sides of the pot, to 350 degrees F. Whisk together the sugar and cinnamon in a small bowl and reserve. Fry the pies, 3 at a time, in the hot peanut oil until they are golden brown and crisp, about 3 minutes. Transfer the finished pies to a paper towel-lined sheet tray. Once they are cool, toss them in the cinnamon sugar and serve with vanilla ice cream. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 46726,"Charred Tomato and Scallion Salad 3 beefsteak tomatoes, cut into 1/2-inch slices 1 bunch scallions, trimmed 2 tablespoons extra-virgin olive oil
2 teaspoons kosher salt
1 teaspoon freshly cracked black pepper
1 lemon, halved
Instructions: Preheat an outdoor grill or grill pan to high heat. Toss the tomatoes and scallions in a bowl with the oil, salt and pepper. Place on the grill and cook until the tomatoes and scallions have a char, 2 to 3 minutes per side. Remove to a cutting board and roughly chop the scallions. Transfer to a serving platter and squeeze lemon juice over the top. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 46727,"Buffalo Cauliflower Kosher salt 1 head cauliflower (about 1 pound), cut into bite-size florets 3 to 4 cups buttermilk, for soaking Canola oil, for frying 4 cups fine cornmeal 1 cup all-purpose flour
2 tablespoons cornstarch
2 tablespoons spicy paprika
1 tablespoon granulated garlic
1 tablespoon granulated onion
1 1/2 teaspoons smoked paprika
1 1/2 cups Louisiana-style hot sauce 8 tablespoons (1 stick) unsalted butter, melted 2 cups crumbled blue cheese (about 8 ounces) 1 1/2 cups mayonnaise
1 cup sour cream
1/4 cup heavy cream
1/4 cup chopped fresh parsley
2 tablespoons minced garlic
2 tablespoons spicy paprika
2 tablespoons Worcestershire sauce Kosher salt and freshly ground black pepper Instructions: For the fried cauliflower: Bring 4 quarts of water to a boil in a large pot and salt generously. Fill a large bowl with ice water. Cook the cauliflower in the boiling water until al dente (check the texture), about 5 minutes once the water returns to a boil. Remove the cauliflower from the pot with a slotted spoon and transfer to the ice water bath to stop the cooking. Once the cauliflower has cooled, drain thoroughly. Once dry, transfer the cauliflower to a container and pour the buttermilk over the top. Refrigerate for 2 to 4 hours. For the blue cheese fondue: Combine the blue cheese, mayonnaise, sour cream, heavy cream, parsley, garlic, paprika and Worcestershire sauce in a bowl. Whisk to combine and season to taste. To fry the cauliflower: Pour enough oil into a deep, heavy pot to come 6 inches up the sides. Heat the oil until a deep-frying thermometer inserted in the oil reaches 350 degrees F. Meanwhile, combine the cornmeal, flour, cornstarch, spicy paprika, granulated garlic and onion, smoked paprika and 2 teaspoons salt in a shallow bowl. In batches, remove the cauliflower from the buttermilk, dredge in the cornmeal mixture and fry until golden brown, 3 to 4 minutes. Remove the fried cauliflower from the oil with a slotted spoon and drain on paper towels. Combine the hot sauce and melted butter in a large bowl. Toss the fried cauliflower in the Buffalo sauce to coat. Serve with the blue cheese fondue. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Gavi]" 46728,"Southern Stuffing 6 cups brioche 1 pound country ham, cubed 4 ounces (1 stick) butter 2 onions, chopped 4 ribs celery, chopped 3 tablespoons minced garlic 1/2 cup parsley, chopped 1/4 cup green onion, chopped 2 teaspoons dried sage 1 teaspoon file gumbo powder 1 cup pecans, chopped 1 cup chicken stock Instructions: .; ","[Chardonnay, Riesling, Pinot Grigio, Sparkling wine]" 46729,"Honey Butterscotch Fondue with Salted Pecan Cookies 1 cup pecans 3/4 cup sugar
1 1/4 cups flour
1/2 teaspoon kosher salt
1 stick (8 tablespoons) butter, softened
2 tablespoons cold water
Flaky sea salt
3 cups sugar 1 cup water
1/4 cup honey
2 cups heavy cream
1/2 cup Scotch whisky
2 tablespoons butter
1/2 teaspoon kosher salt
1 teaspoon vanilla extract Instructions: For the shortbread: Preheat the oven to 350 degrees F. Line two baking sheets with parchment. In a food processor, pulse together the pecans and sugar just until sandy--do not overpulse, as you don't want a paste. Add the flour and salt; pulse until combined. Cut butter into small cubes and add to the food processor. Pulse until the mixture resembles coarse crumbs. Add the water and pulse quickly, until a rough dough forms. Turn out onto a lightly floured work surface and press into a cohesive dough. Roll to a 1/4-inch thickness. Using a knife or a rectangular cookie cutter, cut into 1-by-3-inch rectangles, about 24 total; re-roll scraps if necessary. Sprinkle the tops of the cookies lightly with sea salt. Transfer to the prepared baking sheets and refrigerate for 30 minutes. Bake until golden brown at the edges, 14 to 17 minutes. Let the cookies cool to room temperature. For the fondue: Combine the sugar, water and honey in a large saucepan and bring to a boil. Cook until the mixture is a deep-amber caramel color, 8 to 10 minutes. Carefully pour in the cream--stand back as the mixture will bubble and splatter. Once the bubbling subsides, turn off the heat and whisk the caramel until smooth. Whisk in the whiskey, butter, salt and vanilla. Pour the sauce into the fondue pots and keep warm. Serve the fondue with the cookies. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 46730,"Cold Spinach Dip with Radishes 1 10-ounce package frozen chopped spinach, thawed and squeezed dry 2 cups chopped baby spinach (about 1 ounce) 1 cup sour cream 3/4 cup mayonnaise 1/4 cup grated parmesan cheese 1 bunch scallions (white and light green parts only), chopped 2 tablespoons chopped fresh chives 2 teaspoons Worcestershire sauce 1 to 1 1/2 teaspoons hot sauce Kosher salt and freshly ground pepper 1 cup diced radishes Vegetable sticks, for serving Instructions: Pulse the frozen spinach, baby spinach,sour cream, mayonnaise, parmesan, scallions, chives, Worcestershire sauce and hot sauce in a food processor until combined; season with salt and pepper. Transfer the dip to a serving bowl and stir in the radishes. Cover and refrigerate at least 1 hour. Serve with vegetable sticks. ","[Chardonnay, Sauvignon Blanc, Riesling, Vermentino]" 46731,"Cheesecake Balls 1/2 leftover 9-inch cheesecake, chilled 8 ounces chocolate candy melts 1 1/2 teaspoons vegetable oil
1/4 cup finely chopped chocolate-covered peanut butter candy, such as Reese's Pieces 1/4 cup finely chopped candy-coated chocolate, such as M and Ms 1/4 cup finely chopped salted peanuts
1/4 cup crushed toffee brickle Instructions: Use a small cookie scoop or a rounded tablespoon to make balls out of the leftover cheesecake. After you scoop out the balls, roll them in your hands to make the rounds neater. Place on a parchment-lined baking sheet and insert a lollipop stick in the top of each. Squeeze the cheesecake around the base of each lollipop stick to ensure it will stay put. Pop into the freezer for 1 full hour. Set up a double boiler by bringing a medium saucepan of water to a simmer. Place a small bowl over the top, making sure the bottom doesn't touch the water. Add the candy melts to the bowl and stir until smooth and melted. Stir in the vegetable oil until smooth. Quickly dip the cheesecake balls into the melted chocolate and twirl to coat. You may need a knife to help cover the balls. Sprinkle the cheesecake balls before the chocolate dries with your choice of chopped candy, peanuts or toffee brickle and place back on the baking sheet. Refrigerate to set up, about 5 minutes. ","[Chardonnay, Riesling, Moscato, Pinot Grigio]" 46732,"Open Faced Healthy Tuna Melt 1 can flaked white tuna, drained 1 red onion, finely chopped 1/4 cup black olives, chopped 1/2 tomato, diced 2 tablespoon parsley 1/2 cup olive oil 2 tablespoons red wine vinegar Pitas, halved 1/2 cup feta cheese, crumbled Instructions: In medium bowl combine tuna, onion, olives, tomato and parsley. Add olive oil and vinegar and toss to coat. Mound onto pita and top with feta cheese. Place under broiler and cook until cheese is melted. Serve hot. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 46733,"Spinach and Bacon White Pizza with Shaved Truffle Pizza Dough, recipe follows \00\ flour, for dusting
1/2 tablespoon olive oil, plus more for brushing grill
2 cups fresh spinach
6 slices bacon, medium dice
Bechamel Sauce, recipe follows 1/2 cup shredded fontina cheese 3 large eggs 1 black truffle
1 cup warm water 1 teaspoon sugar
1 packet active dry yeast
2 tablespoons extra-virgin olive oil, plus more for greasing bowl 1 tablespoon kosher salt
3 cups \00\ flour 1 cup milk 2 bay leaves
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
2 cloves garlic, crushed
Salt and white pepper
Instructions: Preheat the oven to 450 degrees F. Heat a grill or grill pan over medium-high heat. Roll out the Pizza Dough to the desired shape, using flour as needed to avoid sticking. Brush the grill with oil. Grill the dough until cooked through and grill marks appear, about 4 minutes per side. Transfer to an inverted baking sheet. Heat the oil in a medium saute pan until it begins to shimmer. Add the spinach and cook until beginning to wilt. Transfer to a kitchen towel to drain, wringing the towel if necessary. Cook the bacon in a small saute pan over medium heat until crispy; transfer to a paper towel-lined plate. Spread a thin layer of Bechamel Sauce on the dough, leaving a slight border around the edges. Sprinkle the spinach and bacon on top of the sauce. Sprinkle evenly with the fontina. Carefully crack the eggs on top. Bake until the cheese is melted and the eggs are set, about 7 minutes. Thinly shave the truffle over the pizza.
In the bowl of a stand mixer fitted with the dough hook, combine the warm water, sugar and yeast; stir gently to dissolve. Let the mixture stand until the yeast comes alive and starts to foam, 5 to 10 minutes. Turn the mixer to the lowest speed; add the oil and salt. Mix in the flour, a little at a time, until incorporated. When the dough starts to come together, increase the speed to medium, stopping the machine periodically to scrape the dough off the hook. Get a feel for the dough by squeezing a small amount together: If it's crumbly, add more water; if it's sticky, add more flour, 1 tablespoon at a time. Mix until the dough gathers into a ball, about 5 minutes. Turn the dough out onto a lightly floured surface and knead until smooth and elastic. Form the dough into a round and place in a lightly oiled bowl, turning to coat. Cover with plastic wrap or a damp towel and let rise in a warm spot, such as over a gas pilot light, until doubled in size, about 1 hour. Bring the milk and one of the bay leaves to a gentle simmer in a small saucepan, stirring to prevent scorching. Keep the pan over low heat. Make a white roux by melting the butter over medium-low heat in a heavy-bottomed saucepan. Just as the foam subsides, add the flour, stirring constantly with a wooden spoon or whisk to prevent lumps. Cook for 2 to 3 minutes to coat the flour and remove the starchy taste; do not allow to brown. Remove from the heat, then gradually add a bit of the warm milk, whisking vigorously. Return the pan to the heat and bring to a low simmer. Add the rest of the milk while whisking constantly. Cook until the sauce is thick enough to coat the back of a spoon, 5 minutes. Season with the garlic, remaining bay leaf and salt and white pepper. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 46734,"White Truffle Mac and Cheese 1/2 cup butter 1/2 cup chopped red onion 1/2 cup chopped garlic 1/2 cup all-purpose flour 2 cups whole milk 1 1/2 cups cooked cavatappi pasta 1/2 cup chopped fresh herbs (equal parts rosemary, thyme and basil) 1/4 cup infused white truffle oil 1/2 cup grated Parmesan 1/4 cup Japanese bread crumbs (panko) Salt and freshly ground black pepper Instructions: Preheat the broiler. Add butter to a saucepan over medium-high heat. Saute the onions and garlic until they turn slightly brown. Add the flour and whisk together for 3 minutes to make a blonde roux. Whisk in the milk and bring to a boil, stirring constantly to prevent the roux from burning. Cook for approximately 10 minutes or until the roux has dissolved completely and you can no longer taste the flour. Add the pasta and stir until hot. Add the fresh herbs, the truffle oil, and half of the Parmesan and stir until dissolved. Season, to taste, with salt and pepper. Put all ingredients into an ovenproof dish and sprinkle the remaining cheese and bread crumbs on top evenly. Place under a broiler until top becomes golden brown. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 46735,"Lemon-Pepper Fettuccine Kosher salt 12 ounces fettuccine 1 tablespoon unsalted butter 1 large shallot, minced 1 1/4 cups heavy cream 1 large egg yolk 1 to 2 teaspoons finely grated lemon zest 1/3 cup grated pecorino cheese, plus more for garnish Freshly ground pepper Crusty bread, for serving (optional) Instructions: Bring a large pot of salted water to a boil. Add the fettuccine and cook as the label directs. Drain, reserving about 1/2 cup cooking water. Meanwhile, melt the butter in a skillet over medium heat. Add the shallot and a pinch of salt and cook, stirring occasionally, until lightly golden, about 3 minutes. Whisk the cream, egg yolk and lemon zest in a bowl. Reduce the heat to low and add the cream mixture and cheese to the skillet. Cook, whisking, until slightly thickened, about 2 minutes. Season with salt and 2 to 3 teaspoons pepper. Add the pasta to the skillet and toss, adding enough of the reserved cooking water to loosen the sauce. Divide among bowls and garnish with more pecorino. Serve with crusty bread, if desired. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 46736,"Marinated Cucumber Salad 1/2 cup plus 2 tablespoons unseasoned rice vinegar 2 tablespoons soy sauce
4 teaspoons sugar
4 teaspoons sesame oil
2 English cucumbers, thinly sliced on a mandoline Instructions: Combine the vinegar, soy sauce, sugar, oil and 1 tablespoon water in a medium bowl and whisk to combine. Add the cucumbers, cover, and let marinate in the refrigerator for at least 1 hour. Serve chilled. ","[Chardonnay, Sauvignon Blanc, Riesling]" 46737,"BLT with Sauted Ramps 1/2 cup mayonnaise 2 tablespoons finely chopped fresh chives 1 small clove garlic, grated 1/2 teaspoon grated lemon zest, plus the juice of 1 lemon Kosher salt and freshly ground pepper 8 slices thick-cut bacon 2 tablespoons canola oil 24 ramps, ends trimmed 8 1/2-inch-thick slices white or sourdough bread Unsalted butter, at room temperature, for spreading 1 ripe tomato, sliced Instructions: Whisk the mayonnaise, chives, garlic, lemon zest, 1/4 teaspoon salt and few grinds of pepper in a medium bowl until combined. Refrigerate until ready to use. Cook the bacon in a large nonstick skillet over medium heat, flipping, until crisp and browned, about 10 minutes. Drain on a paper towel-lined plate. Wipe out the skillet and heat the canola oil over medium heat. When the oil begins to smoke slightly, remove the skillet from the heat and add the ramps in a single layer. Return the pan to the heat and season with salt and pepper. Cook the ramps over high heat for 30 seconds, stirring constantly, to wilt them. Transfer them to a plate and drizzle with the lemon juice. Toast the bread and spread with butter. Spread a tablespoon of the chive mayonnaise on each slice of bread. Top 4 bread slices with the bacon, ramps and tomato. Top with the remaining bread. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 46738,"Title 1 cup rice 2 cup milk 3 cup wheat Instructions: ; ","[Chardonnay, Sauvignon Blanc, Riesling]" 46739,"Caramel Coconut Flan: Quesillo 2 cups sugar 1 to 2 tablespoons water 1 (14-ounce) can sweetened condensed milk 1 (14-ounce) can unsweetened coconut milk 5 large eggs 1/4 teaspoon vanilla extract
Instructions: Make the Caramelo: In a small heavy saucepan bring sugar and water to a boil, stirring until sugar is dissolved. Boil syrup, without stirring, until golden caramel. Immediately pour the some of the caramel into each tuna can, tilting them to coat the bottom and sides. Let caramel cool.
(Drizzle any remaining caramel onto a sheet of parchment or waxed paper in decorative squiggles. Let the squiggles harden and use them as a garnish for the flan.)
Make the flan: Preheat the oven to 325 degrees F.
In a large bowl, whisk together condensed milk, coconut milk, eggs, and vanilla until smooth. Divide the mixture among the tuna cans.
Place the tuna cans in a shallow baking dish and place on the middle rack in the oven. Pour in enough hot water to reach halfway up the sides of the cans. Bake the flan until just set, but still wiggly in the center, about 30 to 45 minutes. Transfer the flan to a rack and let cool. Chill the flan in the refrigerator. (The flan can be prepared up to 3 days in advance.)
When ready to serve, dip the cans in a saucepan of hot water. Using a finger, gently press down the edges of the flan, until the caramel runs up the side, which indicates that it's loosened. Invert each flan onto a plate. Break the caramel squiggles into pieces and insert them into the top of each flan. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]

" 46740,"Spanakopita 2 (10-ounce) packages frozen chopped spinach, thawed 1/4 teaspoon salt 1/8 teaspoon freshly ground black pepper 1 teaspoon dried oregano 1 teaspoon dried parsley 1 teaspoon dried basil 1 large egg, lightly beaten 2 tablespoons extra-virgin olive oil 1 tablespoon fresh lemon juice 1 (8-ounce) package feta cheese, crumbled 24 sheets frozen phyllo pastry, thawed 1 1/2 cups melted unsalted butter Instructions: Position rack in center of the oven and preheat the oven to 350 degrees F. Line a large baking sheet with parchment paper. Place the spinach in a wire-mesh strainer or colander, place over a sink and drain well. Use your hands or a paper towel to squeeze the excess water out of the spinach. Place the spinach in a medium mixing bowl. Add the salt, pepper, oregano, parsley, and basil. Stir in the beaten egg, olive oil, and lemon juice. Add the feta cheese and mix well to combine. Set aside. Gently unfold the phyllo dough.* Lay 1 sheet of phyllo on a large cutting board and gently brush with the melted butter. Place a second phyllo sheet on top of the first and brush with butter. Repeat 2 more times until you have a stack of 4 phyllo sheets with butter brushed between the layers. Using a sharp knife, cut the phyllo sheets lengthwise into 3 strips. Place 2 tablespoons of the spinach filling 1 inch from the bottom end of each strip. Take the bottom right corner of the strip between your thumb and finger and fold over the spinach filling to the left to make a triangle. Gently pull up the bottom left corner and fold up to make a second triangle. Continue folding until you reach the top. Place the triangle, seam side down, on the prepared baking sheet. Brush the completed triangle lightly with butter. Repeat with the remaining strips and phyllo sheets until all of the filling is used. Arrange the triangles 2 inches apart on the baking sheet. Bake for 15 minutes, until golden and heated all the way through. Remove the spanakopita from the oven and cool slightly on the baking sheet. Serve warm or at room temperature. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 46741,"Yellow Finnish Potato with Creme Fraiche and Osetra Caviar 1 medium to large Yellow Finnish potato Gold foil 3 tablespoons creme fraiche Salt Black pepper 1 ounce osetra caviar Instructions: Preheat the oven to 400 degrees F. Wash the potato and prick with a fork a few times. Wrap in gold foil. Place in the oven for 40 minutes or until done. Remove from the oven and cut open with a knife. Place the creme fraiche in the center and season with salt and pepper. Top with caviar. ","[Chardonnay, Sauvignon Blanc, Riesling, Champagne]" 46742,"Frozen Chocolate Bananas 4 ounces bitter or semisweet chocolate, chopped 2 teaspoons vegetable oil 8 mini bananas, peeled 1/2 cup chopped toasted nuts 8 wooden frozen pop sticks Instructions: Set an empty egg carton, upside-down, on a baking sheet. Cut 8 small holes in the top of the rounds to hold the pop sticks. Put the chocolate into a microwave-safe bowl. Microwave the chocolate on HIGH, stirring occasionally, until melted, about 1 to 2 minutes, depending on the power of your microwave. Stir in the oil and cool slightly. Skewer the bananas with a frozen pop stick. Dip the bananas into the chocolate mixture, freeze until the chocolate sets slightly, about 2 minutes. Roll the chocolate bananas in the nuts, and freeze until firm, about 4 hours. Serve frozen. ","[Chardonnay, Riesling, Moscato, Sparkling wine]" 46743,"Apple Crisp Rum Shooter 1/4 cup apple juice 1/4 cup dark spiced rum 2 teaspoons apple butter 2 teaspoons caramel sauce or syrup, plus more for drizzling 1/4 teaspoon apple pie spice Whipped cream in a canister, for serving Instructions: Fill a martini shaker with a scoop of ice. Add the apple juice, rum, apple butter, caramel sauce and apple pie spice. Shake vigorously until thoroughly mixed and chilled, about 30 seconds. Strain the rum mixture into 4 shot glasses. Top with whipped cream and a drizzle of caramel sauce. Serve immediately. ","[Bourbon, Brandy, Port, Madeira]" 46744,"Bowtie Pasta with Mozzarella Saute 5 tablespoons extra-virgin olive oil 2 tablespoons onion, small diced 1 teaspoon fresh thyme leaves 1 teaspoon garlic, chopped 1 1/2 cups chicken stock 1/2 pound bowtie pasta, cooked 2 cups cherry tomato, halved 1 cup fresh mozzarella, small cubes 1 bunch fresh spinach, roughly chopped Kosher salt Freshly ground black pepper Instructions: Heat a skillet over high flame. Put 3 tablespoons of olive oil, onions, garlic, thyme, and saute for 1 minute. Then add the chicken stock, and allow the sauce to reduce by 1/2. Now add the pasta, tomatoes, mozzarella, spinach, and toss to combine. Season the pasta with salt and pepper, to taste. Drizzle with the remaining 2 tablespoons olive oil. ","[Chardonnay, Vermentino, Sauvignon Blanc, Pinot Grigio]" 46745,"Queso Blanco 12 fresh poblano chiles 4 tablespoons salted butter
4 onions, diced
4 jalapenos, minced
2 cloves garlic, grated 4 cups milk
4 cups heavy cream
1 tablespoon chili powder Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper 4 pounds queso blanco-style processed cheese, such as Velveeta Queso Blanco, cut into large cubes 8 cups grated sharp Cheddar
8 cups grated Monterey Jack cheese Four 14.5-ounce cans petite-diced tomatoes Instructions: Roast the poblano chiles individually over the flame of your stovetop, using metal tongs to hold them, until the skins are 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.) Place the blackened chiles in a large resealable plastic bag and seal the bag to allow the chiles to sweat for a good 20 minutes. Use a knife to scrape off most of the blackened skins. Slice the chiles in half lengthwise, scrape out the seeds and membranes and chop into small dice. Add the butter to a very large pot and saute the onions, jalapenos and garlic over medium heat. Add the milk, cream, chili powder and some salt and pepper and heat. Add the processed cheese and stir to melt. Then add the Cheddar, Monterey Jack, tomatoes and diced poblanos. Slowly melt and keep warm. ","[Chardonnay, Sauvignon Blanc, Riesling, GSM]

" 46746,"Peppercorn Steak 4 (7-ounce) top sirloin steaks 4 cups water 1/2 (1-ounce) package au jus mix 2 tablespoons margarine 2 1/2 tablespoons all-purpose flour 1 cup heavy cream (recommended: Minor's Culinary Cream) 2 ounces brandy 1 1/2 tablespoons freshly ground coarse black pepper Instructions: Heat a grill to medium. Put the steaks the grill and cook to desired doneness. Bring the water to a boil in a medium pot over medium heat. Add the au jus mix and the brandy. Let boil for 10 minutes. While that cooks, in a separate small saucepan, combine the margarine and the flour to make the roux. Let the roux cook for 5 minutes. Add roux to the au jus mixture and stir with a wire whisk until smooth. Stir in the cream and the black pepper. Arrange the steaks on serving plates and serve drizzled with the sauce. This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 46747,"Pear-Cranberry Strudel 3 Bosc pears (about 11/2 pounds), peeled, cored, and cut into 1-inch chunks 2 tablespoons freshly-squeezed lemon juice 4 tablespoons granulated sugar 8 tablespoons unsalted butter 2 tablespoons dried cranberries 4 tablespoons plain dry bread crumbs 1/4 teaspoon ground allspice 1/4 teaspoon ground ginger 6 sheets phyllo dough 2 tablespoons finely chopped toasted almonds Confectioners' sugar, for dusting Creme fraiche or whipped cream, for serving Instructions:

1. Position a rack in the center of the oven and preheat to 400 degrees F. Toss pears with the lemon juice and 2 tablespoons of the granulated sugar. Melt butter in a small saucepan over medium-low heat. Set aside to cool, then skim the white foam off the surface and discard. Spoon the melted butter into a bowl, leaving behind the solids at the bottom of the saucepan.
2. Heat 2 tablespoons of the reserved butter in a medium nonstick skillet over medium-high heat. Add pear mixture and cook until pears start to give off juices. Add cranberries, cover, and reduce heat to medium-low. Cook until pears are crisp-tender, about 7 minutes. Remove from heat and stir in 2 tablespoons of the bread crumbs; cool the mixture slightly.
3. Combine remaining 2 tablespoons granulated sugar with allspice and ginger in a small bowl. Cut a piece of parchment paper slightly longer than the phyllo sheets and lay it with a long edge parallel to you. Set the stack of phyllo sheets beside it and cover with a clean kitchen towel. Transfer one sheet of phyllo to the parchment with a long edge facing you. Brush with some reserved butter and sprinkle with 1 teaspoon each of the nuts and sugar mixture. Repeat with each remaining phyllo, replacing the towel as you work. Sprinkle remaining 2 tablespoons bread crumbs over top sheet of phyllo.
4. Spoon the pear mixture across the phyllo about 1 inch from the edge closest to you to make a mound, with a 2-inch border at each end. Using the parchment to help you get started, roll the phyllo tightly over the filling to make a log, seam-side down. Lift the parchment with the strudel onto a baking sheet.
5. Bake until golden, about 30 minutes. Transfer on the baking sheet to a rack to cool. Trim ends with a serrated knife. Dust with confectioners' sugar and serve warm or at room temperature with creme fraiche or whipped cream, if desired. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 46748,"Shephard's Pie 1 tablespoon olive oil 1 pound diced short rib meat with the fat removed 1 onion, diced 1 large carrot, diced 1/2 cup beef stock 1/2 bottle red wine 1 potato, diced Salt and freshly ground black pepper 3 cups mashed potatoes 1 tablespoon melted butter 1/2 cup chopped mixed herbs (parsley, chives, chervil) Instructions: In a medium Dutch oven over high heat, add oil and rib meat. Cook meat for 4 to 5 minutes or until browned on all sides. Add the onions and carrots and saute until softened. Add the stock, wine and potatoes, cover and let simmer for 2 hours or until the meat is very tender. Preheat an oven to 375 degrees F. Spoon the stew into 2-ounce serving cups and top each with 1 to 2 tablespoons of mashed potatoes. Brush potatoes with butter and place into oven for 7 to 8 minutes or until mashed potatoes are browned. Garnish with herbs and serve immediately. ","[Cabernet Sauvignon, Malbec, Syrah, Tempranillo]" 46749,"Paprika Fries with Dill Mayo 3 tablespoons kosher salt, plus more to taste 2 pounds russet potatoes, cut into wedges
3 tablespoons neutral oil
1 tablespoon sweet paprika
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
Freshly ground black pepper
1/2 cup mayonnaise 1/2 cup Greek yogurt
4 teaspoons grainy mustard
3 tablespoon chopped fresh dill
Kosher salt and freshly ground black pepper
Instructions: For the fries: Preheat the oven to 450 degrees F. Line a baking sheet with parchment paper. Stir the salt into a large bowl of cold water until dissolved, then add 1 cup ice cubes. Submerge the potato wedges and soak for 20 minutes. Drain the potatoes and pat them dry. Toss the potatoes in the oil on the baking sheet. Bake, tossing halfway through, until browned, about 1 hour.
Combine the paprika, garlic powder and onion powder in a small bowl. When the potatoes are done baking, toss with the spice mixture and season as desired with salt and pepper.
For the dill mayo: Meanwhile, combine the mayonnaise, yogurt, mustard and dill in a medium bowl. Season with salt and pepper. Serve with the fries. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 46750,"Chickpea Curry Bowl 2 cups basmati rice 3 tablespoons salted butter
1 onion, sliced thin
2 cups small cauliflower florets
Kosher salt and freshly ground black pepper 2 tablespoons curry powder
3 cloves garlic, sliced
2 tablespoons grated ginger
1 1/2 cups vegetable stock
Two 15-ounce cans chickpeas, drained and rinsed
One 13.5-ounce can coconut milk
1 cup frozen peas
2 tablespoons honey
1 tablespoon cl paste
1 cup yogurt 1 avocado, diced
1/2 cup fried onions
1/2 cup fresh cilantro leaves
1/4 cup sliced scallions
2 to 4 naan breads, warmed
Instructions: Cook the basmati rice according to the package instructions. Heat the butter in a large skillet over a medium-high heat. When the butter has melted, add the onion slices and cauliflower florets, then season with salt and pepper. Cook until the vegetables begin to brown and soften, about 5 minutes. Stir in the curry powder, garlic and ginger, cooking until fragrant, about 30 seconds. Add the vegetable stock, scraping the bottom of the skillet. Add the chickpeas, coconut milk, frozen peas, honey and cl paste. Bring to a simmer and cook for 10 minutes. Serve the curry over the rice, topped with a dollop of yogurt, avocado, fried onions, cilantro and scallions, with the warmed naan bread on the side. ","[Sauvignon Blanc, Pinot Grigio, Riesling, Chenin Blanc]" 46751,"Kicked up Cuervo Ribs 2 racks of baby back ribs 2 tablespoons olive oil 1/2 cup vidalia onions, finely chopped 4 garlic cloves, smashed 1 jar of store bought salsa, pureed (mild, med, or hot) 1 jalapeno pepper, finely chopped 1 lime, juiced 1 tablespoon dijon mustard 1 tablespoon Worcestershire sauce 2 tablespoons honey 1 cup of Jose Cuervo Authentic Margarita Olive oil Salt and pepper Smoked Paprika Instructions: Preheat grill or oven to 400 degrees.

1. Heat 2 tablespoons of oil in a heavy skillet over medium heat and add the onions garlic, and jalapeno, saute until soft.
2. Then add all the rest of the ingredients, and bring to a boil. Reduce to a low simmer, and cook for 35-45 minutes.
3. Rub the ribs with olive oil, and season with salt, pepper, and paprika. Place them in the center of a large piece of aluminum foil, and wrap them up. Make sure to secure the sides well but keeping the foil around the ribs loose.
4. Roast the ribs in the foil either on the grill or in the oven for 30-40 minutes.
5. Carefully remove the ribs from the foil and baste them with the simmered sauce. Grill or broil the ribs for about 4 minutes per side, basting to encrust flavor. Slice and serve. ","[Tequila Sunrise, Zinfandel, Merlot, Malbec]" 46752,"Mirliton and Shrimp Dressing 4 mirlitons, halved and seeded 3 tablespoons olive oil 8 tablespoons butter 1 medium onion, diced 1 stalk celery, diced 1 green bell pepper, seeded and diced 2 cloves garlic, minced Leaves from 1 sprig fresh thyme Leaves from 1 sprig fresh rosemary, chopped Leaves from 1 sprig fresh sage, chopped 1 pound medium Louisiana or wild American shrimp, peeled, deveined, and finely chopped 1/2 cup crabmeat, picked over 4 cups diced day-old French bread 2 cups Basic Chicken Stock 1/2 teaspoon Basic Creole Spices 1-2 dashes Tabasco Salt Freshly ground black pepper Instructions: Preheat the oven to 350 degrees F. Rub the mirlitons with oil. Place them on a baking sheet cut side down and bake until they are fork tender and easily peeled, about 45 minutes. Set the mirlitons aside to let rest until they are cool enough to handle, then peel and cut them into 1-inch pieces. Melt the butter in a large skillet over moderate heat. Add the onions, celery, and bell peppers and cook until the onions are translucent, about 5 minutes. Add the garlic and cook for another minute. Increase heat to medium-high, add the fresh herbs and shrimp, and stir frequently, until shrimp are just cooked , 3-5 minutes. Stir in the crabmeat. Transfer to a large mixing bowl. Add the diced mirlitons and the remaining ingredients and stir until well combined. Spoon the dressing into a large buttered baking dish and bake until golden brown, 20-30 minutes. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 46753,"Saltimbocca Veal Cutlet Sandwich 4 veal cutlets (organic free-raised) 3 eggs, beaten 1 cup Italian seasoned breadcrumbs 1/4 cup canola oil 8 slices prosciutto di Parma 1/2 cup mayonnaise 8 sweet gherkins, minced 2 to 3 fresh sage leaves, minced 4 kaiser rolls, halved and toasted 8 fresh baby romaine leaves Instructions: For the cutlets: Heat the canola oil in a large skillet to 350 degrees F. Pound the veal using a meat mallet, 1/4-inch thick. Dip the veal in the beaten egg, coat with the breadcrumbs and fry in the oil until crispy and golden, about 2 minutes per side. Remove the cutlets and cook the prosciutto in the same pan until very crispy, about 1 minute. Drain on paper towels. For the mayo: In a bowl, add the mayonnaise, gherkins and sage. Mix. Spread the sweet mayonnaise on the kaiser rolls, lay down the cutlets, crispy prosciutto and top with the baby romaine. ","[Barolo, Barbaresco, Chianti Classico, Rioja]" 46754,"Sunburst Squash, Zucchini, and Tomato Frittata with Sheeps Milk Ricotta 1 tablespoon sunflower oil Leeks sliced, soaked, and drained Sunburst (patty pan) squash, cubed 1/2 cup zucchini, cubed 1/2 pound potatoes, cubed and blanched 4 eggs 1/4 cup half and half 1/4 cup sheep's milk ricotta 3 tablespoons grated Parmesan Salt and freshly ground black pepper 1 red tomato, skinned and seeded (Italian plum, Brandywine) Instructions: Heat a 10-inch pan over medium heat. Add the oil. Saute the leeks until soft. Add the squash, zucchini, and potatoes. Cook until the vegetables soften about 5 to 7 minutes. In a bowl whip eggs and half and half; stir in ricotta. Add the Parmesan, a pinch of salt, and a grind of pepper. Brush a new pan lightly with oil and place over medium heat. Add the egg mixture, then tomatoes, followed by softened squash potato mix. Cook until the eggs are firm. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]" 46755,"Mango Brie Quesadilla 1 ripe mango 1/3 pound Brie, frozen 2 flour tortillas (a no lard style, preferably) 1 tablespoon butter Avocado Salsa, recipe follows 1 medium avocado 2 tablespoons red onion, diced fine Pinch garlic powder 1 tablespoon fresh lime juice 1 tablespoon fresh chopped cilantro 1/2 teaspoon jalepeno, chopped fine (optional) Kosher salt and black pepper, to taste Instructions: Remove Brie from freezer to let warm up. Carefully remove skin from mango and cut away from seed as much of meat as possible (remember mangos have a flat seed, so you should be able to get 2 large meaty pieces) Carefully slice mango into thin strips. By this time the Brie has begun to thaw, and should slice easily into very thin strips. (Brie, being such a soft cheese, could never otherwise be sliced, unless frozen first.) Lay a tortilla on a work surface and place 2/3 of the Brie slices on the tortilla. Add about 6 to 8 of the mango slices, and top with remaining Brie. (This will glue the quesadilla together when cooked.) Top with remaining tortilla and press together. Heat nonstick 10-inch saute pan and add butter on medium heat. Saute quesadilla until golden brown on both sides. Remove from heat and allow to cool 5 minutes, cut into 8 slices and top with Avocado Salsa. In a large bowl, mix together all salsa ingredients. Let sit at room temperature for at least 15 minutes to let the flavors mingle. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 46756,"Best Ever Chocolate Brownies 1 cup unsalted butter 3 ounces best-quality semisweet chocolate, finely chopped 1 cup sugar 1/2 cup best quality cocoa powder 1/2 cup mascarpone cheese, softened 3 eggs 2 teaspoons vanilla extract 1/2 cup all-purpose flour 1/4 teaspoon fine salt Ganache, recipe follows 6 ounces best-quality semisweet chocolate, finely chopped 6 tablespoons heavy cream 3 tablespoons unsalted butter Instructions: Preheat the oven to 325 degrees F. Butter an 8 by 8-inch square pan and set aside. In a small saucepan, melt the butter and bring it to just below a boil. Place the chopped chocolate in a large bowl. Pour in the hot butter and let stand for 30 seconds. Stir until completely melted. Sift in the sugar and cocoa powder. Beat in the mascarpone, eggs, and vanilla, mixing until smooth. Gently fold the flour and salt into the batter. Pour the batter into the prepared baking pan and spread evenly. Bake for 45 to 50 minutes, or until a wooden skewer inserted into the center comes out clean. Cool for 10 to 15 minutes. Spread the warm Ganache over the brownies. Allow the Ganache to set completely before cutting into squares. Place the chocolate in a large mixing bowl and set aside. Bring the cream and butter to just below boiling point in a small saucepan over medium heat. Pour the hot mixture over the chocolate and let stand for 30 seconds. Stir the mixture until smooth. The ganache should be used for spreading while warm. ","[Chardonnay, Pinot Grigio, Riesling, Sparkling wine]

" 46757,"Sauerbraten 2 kilograms/4 1/2 pounds chuck roast or beef knuckle 500 grams/1 pound carrots, cut into 3/4-inch cubes
400 grams/14 ounces celery root, cut into 3/4-inch cubes
200 grams/7 ounces leeks, cut into 3/4-inch pieces
50 grams/1 3/4 ounces onion, cut into 3/4-inch cubes 2 tablespoons honey
5 allspice berries
3 cloves
3 slices ginger
2 cloves garlic, chopped
2 bay leaves
2 sprigs fresh rosemary
2 sprigs fresh thyme
1 cinnamon stick
1 liter/1 quart red wine
300 milliliters/1 1/4 cups balsamic vinegar
150 milliliters/1 cup white wine vinegar
25 milliliters/1 ounce Worcestershire sauce
6 tablespoons light soy sauce
Salt and black pepper
30 grams/2 tablespoons clarified butter
2 tablespoons cornstarch Serving suggestions: braised red cabbage and pretzel dumplings Instructions: In a large bowl combine the meat, carrots, celery root, leeks, onions, honey, allspice, cloves, ginger, garlic, bay leaves, rosemary, thyme, cinnamon stick, red wine, balsamic vinegar, white wine vinegar, Worcestershire, soy sauce, 2 tablespoons salt and 1 tablespoon pepper. Marinate, covered, in the refrigerator for 5 days. Preheat the oven to 325 degrees F; position an oven rack at the second-lowest height. Remove the meat from the marinade and sprinkle with salt and pepper. Strain the vegetables through a sieve, reserving the marinade and vegetables separately. Heat the clarified butter in a roasting pan and then brown the meat vigorously on both sides. Add the reserved vegetables and continue to cook until you have a nice caramelization on the meat and vegetables. (This step is important for the color and flavor of the gravy.) Add the marinade to the roasting pan and cover everything with aluminum foil. Bake until the meat is tender, 3 to 4 hours. Set the roast on a carving board and wrap it in aluminum foil. Strain the cooking liquid through a fine-mesh sieve into a saucepan and boil down to about 500 milliliters/2 cups. Mix the cornstarch with 2 tablespoons cold water, then add to the sauce. Boil the sauce to thicken. Slice the roast and serve with the sauce and vegetables or with braised red cabbage and dumplings. ","[Merlot, Cabernet Sauvignon, Pinot Noir, Barolo]" 46758,"Peach Lemonade Spritz 1/2 cup sugar Zest and juice of 1 lemon
1 ripe peach, pitted and sliced into 8 wedges
3 ounces Ketel One Botanical Peach and Orange Blossom Vodka
2 ounces club soda
2 fresh mint or basil sprigs Instructions: Make the lemonade syrup: In a small saucepan, heat 3/4 cup water over medium heat. Add the sugar and whisk until the sugar dissolves, 1 to 2 minutes. Stir in the lemon zest and juice. Transfer the syrup to a small bowl and set aside to let cool. Muddle and mix: Place half of the peach in a cocktail shaker and muddle it. Add 4 ounces of the lemonade syrup, the Ketel One and a few ice cubes. Cover the shaker and shake thoroughly to blend. Serve: Divide the cocktail between 2 glasses with a few ice cubes and the remaining peach slices in each. Top with a splash of club soda. Garnish with the mint or basil. Stir and enjoy! ","[Prosecco, Moscato, Vinho Verde, Cava]" 46759,"Seared Salmon, Carrot Tortellini, Red Pepper-Cumin Sauce d Instructions: d ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Garnacha]" 46760,"Asparagus with Leeks and Pancetta with Eggs en Cocotte 2 pounds medium asparagus 2 tablespoons extra-virgin olive oil 2 ounces thinly sliced pancetta, unrolled and cut into 1-inch lengths 1 cup thinly sliced leek, white and pale green parts only Sea salt, preferably gray salt, and freshly ground black pepper Eggs en Cocotte, recipe follows 2 1/2 tablespoons butter 2 1/2 tablespoons freshly chopped thyme leaves 12 eggs, preferably organic Gray salt or course sea salt and freshly ground black pepper Instructions: Holding an asparagus spear in both hands, bend the spear until it breaks naturally at the point where the spear becomes tough. Discard the tough end and repeat with the remaining asparagus. Cut the asparagus into 1-inch lengths. Bring a large pot of salted water to a boil. While the water heats, heat the olive oil in a skillet over medium-low heat and cook the pancetta until the pancetta is almost crisp, about 5 minutes. Add the leek and saute until softened but not colored. Add the asparagus to the boiling water and cook until just tender, 3 to 4 minutes. Drain and add to the skillet. Season mixture with salt and pepper and toss to coat. Transfer to a serving bowl and serve immediately. Serve as a first course or as an entree with Eggs en Cocotte. Preheat the oven to 375 degrees F. Rub the inside of 6 ramekins with the butter and then season with the thyme, distributing both equally amongst the ramekins. Add 2 eggs to each, season with salt and pepper. Place the ramekins in a baking dish, and pour water into the baking dish until it is halfway up the sides of the ramekins. Carefully place the baking dish in the pre-heated oven. Bake eggs for 15 minutes, or until set and golden on top. Eat and enjoy! Yield: 6 servings ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 46761,"Beef with Snow Peas 1/2 cup low-sodium soy sauce 3 tablespoons sherry or cooking sherry 2 tablespoons cornstarch 2 tablespoons brown sugar 1 tablespoon peeled and minced fresh ginger
1 1/2 pounds flank steak, trimmed of fat and sliced very thin against the grain
3 tablespoons peanut or olive oil 8 ounces fresh snow peas, trimmed 5 whole scallions, cut into 1/2-inch pieces on the diagonal Crushed red pepper Salt, as needed (use sparingly!) Jasmine or long-grain rice, cooked according to package directions Instructions: In a bowl, mix together the soy sauce, sherry, cornstarch, brown sugar and ginger. Add the beef to a separate bowl and pour one-third of the liquid over the top. Save the rest of the liquid. Toss the beef and set aside. Heat the oil in a heavy skillet (iron is best) over high heat. Add the snow peas and stir for 45 seconds, getting as much color on them as possible. Remove to a plate. Allow the skillet to get very hot again. With tongs, add half the meat mixture, leaving most of the marinade still in the bowl. Spread out the meat as you add it to skillet, but do not stir for a good minute. (You want the meat to get as brown as possible as quickly as possible.) Sprinkle half the scallions over the meat. Flip the meat to the other side and cook for another 30 seconds. Remove to a clean plate. Repeat with the other half of the meat, allowing the skillet to get very hot again first. After flipping, add the first plateful of meat, the reserved liquid, the crushed red pepper and snow peas. Stir over high heat for 30 seconds, and then turn off the heat. Check the seasonings and add salt only if it needs it. The mixture will thicken as it sits. Serve immediately over rice. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Syrah]" 46762,"Stuffed Green Peppers with Tomato Sauce Chicken Filling, recipe follows 2 cups cooked long grain rice Tomato Sauce, heated, recipe follows 6 green bell peppers 1/4 cup olive oil Salt Pepper Minced parsley, for garnish 2 chicken legs, skinned and deboned 1/4 cup olive oil 1 cup (about 1/4 pound) diced onion 1/2 pound mushrooms, chopped fine 2 garlic cloves, minced 1 egg, lightly beaten 2 tablespoons chopped fresh parsley 1 teaspoon salt Freshly ground white pepper 1 teaspoon chopped fresh thyme 1/2 teaspoon ground cumin 2 tablespoons olive oil 1 small onion, minced 3 cloves garlic, minced 1 tablespoon tomato paste 2 pounds Roma tomatoes, peeled, seeded, and diced 1 cup homemade Chicken Stock, recipe follows or store-bought, heated 3 ounces butter, cut into small pieces 1/4 cup basil, chiffonade Salt and freshly ground black pepper 5 to 6 pounds chicken bones, including necks and feet, coarsely chopped 1 medium carrot, peeled, trimmed, and cut into 1-inch slices 1 medium onion, peeled, trimmed, and quartered 1 small celery stalk, trimmed, and cut into 1-inch slices 1 small leek, cleaned, trimmed, and cut into 1-inch slices 1 sprig fresh thyme 3 sprigs fresh parsley with stems 1 bay leaf 1/2 teaspoon whole white peppercorns Instructions: Prepare the Chicken Filling. When cool, stir in cooked rice. Reserve. Prepare the Tomato Sauce. Set aside and keep warm.
Preheat oven to 350 degrees F.
Wash the peppers under cold water. Wipe dry. Cut the top 1-inch of the peppers off, keeping the stem intact. Reserve. Remove the core and seeds. Brush inside and outside with olive oil. Season inside with salt and pepper.
Divide the filling into 6 portions and fill each pepper to the top. Place the lids back on top. In a roasting pan, place the stuffed peppers and the hot Tomato Sauce. Bake in the oven for about 1 hour or until done. Serve in heated plates garnished with minced parsley. Coarsely grind the chicken and transfer to a large bowl. Reserve.
In a medium skillet, heat the olive oil over moderate heat. Saute the onion until translucent. Add mushrooms and continue to cook until all the liquid evaporates, stirring occasionally. Cool.
Stir the onion and mushroom mixture into the ground chicken. Add the remaining ingredients and combine well. To test for taste, saute a small amount in a little oil and adjust seasoning.
Reserve as stuffing for Green Peppers with Tomato Sauce.
Yield: about 4 cups Recipe courtesy Wolfgang Puck, \Adventures in the Kitchen\ Random House, 1991 In a medium saucepan, heat the olive oil. Over medium heat, saute the onions until soft, about 5 minutes. Add the garlic and cook 1 minute longer. Add the tomato paste, tomatoes and cook for 3 minutes. Add the chicken stock and simmer for 20 minutes or until sauce thickens.
Strain into a clean saucepan. Whisk in butter, piece by piece. Add basil. Taste and adjust seasoning with salt and pepper. Use as needed.
Yield: Makes 2 1/2 cups Place the chicken bones in a 6 or 7-quart pot, pour cold water over to cover, and bring to a rolling boil. Skim off the foam and fat that collects on the top.
Add the remaining ingredients, lower the heat to a simmer, and simmer uncovered for 2 to 3 hours, skimming as necessary. Strain through a fine-mesh strainer into a clean bowl and cool. Refrigerate, covered, for up to 3 days, discarding the hardened layer of fat before using or freezing.
Yield: Makes about 2 quarts Recipe courtesy Wolfgang Puck, \Pizza, Pasta & More!\ Random House, 2000 ","[Pinot Noir, Barbera, Chianti, Tempranillo]" 46763,"Rillete 2 tablespoons chopped garlic 1 tablespoon Cognac 1/2 stick of butter Salt and black pepper 2 tablespoons fat reserved from the confit 1 deboned 5 pound domestic duck, carcass removed and skin intact 2 pounds duck confit, picked and bones discarded 1/4 cup minced onions 1 tablespoon minced parsley Instructions: In an electric mixer, with a dough hook, combine all the ingredients. Beat at medium speed for about 1 minute, or until everything is well mixed. The texture should be like finely chopped meat. Season the entire duck and stuff the chicken into the duck. Stuff the duck with the rillette and set aside ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 46764,"Grilled Scallops 20 to 25 large scallops (about 3 pounds) 5 tablespoons olive oil 1 teaspoon salt 1 teaspoon black pepper 1 1/2 tablespoons lemon pepper Instructions: Pat dry each scallop and lay them on a tray. Sprinkle on some olive oil, coating scallops on all sides. Season the scallops with salt, black pepper, and lemon pepper, making sure that the seasoning covers all sides. Refrigerate until ready to cook. Grill for about 2 to 3 minutes on each side. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 46765,"Avocado and Spicy Peanut Chutney Toast 1/2 cup unsalted dry-roasted peanuts 2 dried red chilies 1/2 teaspoon cumin seeds Pinch of kosher salt Pinch of freshly ground black pepper 4 slices thick crusty bread, such as sourdough, Italian loaf, or ciabatta 2 tablespoons vegan butter, at room temperature 2 Hass avocados, slit in half, seed removed, and thinly sliced 1/2 fresh lemon 2 tablespoons pomegranate kernels 2 tablespoons chopped fresh cilantro leaves 1 tablespoon olive oil Pinch of kosher salt Instructions: Make the dry peanut chutney: In a food processor, add the peanuts, dried chilies, cumin seeds, salt, and black pepper. Pulse until the mixture is just combined\u2014it should be coarsely chopped and slightly chunky. Taste\u2014it should be spicy, salty, and slightly smoky. Place in a jar and set aside. Make the avocado toast: Place a small nonstick skillet over medium heat. Butter up each side of the 4 slices of bread. Once the skillet is hot, add the slices, one at a time, and toast for 2 to 3 minutes on each side until golden brown. While the bread is toasting, get the remaining ingredients prepped and ready\u2014the avocados, lemon, pomegranate kernels, cilantro, oil, and salt. Transfer the toasts to a serving platter. Assembly time: Layer the avocado onto each slice. Drizzle 1/2 teaspoon of the oil onto each toast. Squeeze the juice from the lemon onto the avocado across all the toasts and sprinkle with a pinch of salt. Top each slice with a heaping tablespoon of peanut chutney, cilantro, and pomegranate seeds. This toast is great eaten immediately or packed and eaten at a later time. ","[Chardonnay, Sauvignon Blanc, Vermentino, Garnacha]

" 46766,"Roasted Red Pepper Sauce 2 tablespoons olive oil 3 cloves garlic, chopped 1 small onion, chopped 4 red bell peppers, roasted, peeled, seeded and chopped 2 cups chicken stock Salt and pepper Instructions: In a saute pan, heat oil. Saute garlic and onion until onion is translucent, about 3 to 5 minutes. Add bell pepper. Add stock and bring to a boil. Simmer for 10 to 15 minutes. Take off heat and puree in a blender. Season with salt and pepper. ","[Rioja, Tempranillo, Garnacha]" 46767,"Easy Tzatziki with Feta 2 (7-ounce) containers Greek yogurt, such as Fage Total 1 hothouse cucumber, unpeeled 1/4 cup sour cream 2 tablespoons freshly squeezed lemon juice 1 tablespoon white wine vinegar 1 tablespoon minced fresh dill 1 1/2 teaspoons minced garlic (2 cloves) Kosher salt and freshly ground black pepper 1/2 pound feta, sliced Good olive oil Fresh thyme leaves 1/2 pound large kalamata olives with pits Toasted Pita Triangles, recipe follows 1 loaf pita bread Instructions: Place the yogurt in a medium bowl. Grate the cucumber on a box grater on the largest grating side and squeeze it with your hands to remove most (but not all) of the liquid. Add the grated cucumber to the yogurt. Add the sour cream, lemon juice, vinegar, dill, garlic, 2 teaspoons salt, and 1/2 teaspoon pepper and combine. Taste for seasonings. To serve, artfully arrange salad plates with slices of feta, drizzle them with olive oil, and sprinkle with thyme leaves. Add the olives, pita triangles, and the tzatziki and serve cold or at room temperature. Preheat the oven to 350 degrees. Slice the pita bread into 8 triangles and place them on a sheet pan. Place the sheet pan in the oven and toast the bread for 10 minutes. ","[Chardonnay, Sauvignon Blanc, Vermentino, Ros]" 46768,"Meloncello Yellow or pink cocktail sugar or sanding sugar (sold at specialty stores), optional 1 cup cubed seedless watermelon Ice cubes 3 1/2 ounces limoncello 1/2 ounce lemon-flavored or light rum Splash club soda Lemon wedge Instructions: Rim a rocks glass with the sugar, if desired, and put in the freezer. Puree the watermelon cubes in a blender until juicy. Fill the prepped glass with ice. Add the watermelon juice, limoncello and rum. Top off with enough club soda to give the drink a light bubble. Garnish with the lemon wedge. Drink. ","[Prosecco, Moscato, Vinho Verde]" 46769,"Sweet-and-Salty Snack-Food Cake 2 sticks unsalted butter, at room temperature, plus more for the pans 2 3/4 cups all-purpose flour, plus more for the pans
2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
1 3/4 cups packed light brown sugar
4 large eggs, at room temperature
1 1/2 cups buttermilk, at room temperature 1 tablespoon pure vanilla extract
3/4 cup crushed salted ridged potato chips 2 crunchy oatmeal cookies, finely chopped 1/2 cup sweetened shredded coconut 2 tablespoons unsalted butter, melted 2 tablespoons packed light brown sugar 1/4 cup chocolate-covered raisins and/or nuts, chopped
1/4 cup packed light brown sugar 1/3 cup plus 2 tablespoons heavy cream
3 sticks unsalted butter, at room temperature Pinch of salt 2 1/2 cups confectioners' sugar 4 ounces semisweet chocolate, finely chopped Instructions: Make the cake: Preheat the oven to 350?. Butter the bottom and sides of two 9-inch round cake pans. Dust with flour and tap out the excess; set aside. Whisk the flour, baking powder, salt and baking soda in a medium bowl. Beat the butter and brown sugar in a large bowl with a mixer on medium-high speed, scraping down the bowl as needed, until very light and fluffy, 5 to 7 minutes. Beat in the eggs, one at a time, until combined; continue beating until well blended, 1 to 2 more minutes. Reduce the speed to medium low; beat in the flour mixture in three batches, alternating with the buttermilk and vanilla in two batches, until just smooth (it\u2019s OK if the batter looks curdled at first\u2014it will smooth out). Stir the batter a few times with a rubber spatula to make sure it\u2019s blended.
Divide the batter between the prepared pans. Bake until the cakes are browned, the edges begin to pull away from the pans and the centers spring back when pressed, 35 to 45 minutes. Transfer to a rack and let cool 10 minutes in the pans, then remove the cakes to the rack to cool completely. While the cakes cool, make the crumble: Toss the potato chips, cookies, coconut, melted butter and brown sugar in a medium bowl until well coated. Spread on a baking sheet and bake until lightly browned, about 10 minutes. Let cool, then stir in the chocolate-covered raisins and/or nuts; set aside. Make the frosting: Mix the brown sugar and 2 tablespoons heavy cream in a small microwave-safe bowl; microwave, stirring once or twice, until smooth, 45 seconds to 1 minute. Let cool slightly. Beat the butter and salt in a large bowl with a mixer on medium speed until creamy, about 2 minutes. Beat in the confectioners' sugar in two batches until smooth and fluffy. Add the brown sugar mixture; beat on medium-high speed until fluffy and spreadable, 1 to 2 more minutes.
Make the ganache: Combine the remaining 1/3 cup heavy cream and the chopped chocolate in a microwave-safe measuring cup or bowl; microwave, stirring every 30 seconds, until melted, about 1 minute. Let the ganache cool until it\u2019s thickened but still spreadable.
Put 1 cake layer on a cake stand or serving plate. Top with 1 cup frosting, spreading it to the edges. Sprinkle with a heaping 1/2 cup of the crumble, gently pressing it into the frosting. Top with the second cake layer. Cover the top and sides of the cake with a thin layer of frosting (this is the crumb coat\u2014it doesn\u2019t have to be perfect). Refrigerate until the frosting is set, 15 to 20 minutes. Cover with the remaining frosting. Press some of the remaining crumble around the bottom of the cake. Spoon the ganache over the top of the cake and gently spread, letting it drip down the sides. Sprinkle with the remaining crumble. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 46770,"Smokin' Margarita 1/2 ounce agave nectar, plus more for rimming the glass Black lava salt, for rimming the glass
1 1/4 ounces tequila
1/2 ounce fresh lime juice, plus 1 lime wedge, for garnish 1/4 ounce mezcal
1 large egg white, optional
Instructions: Put some agave in a small dish and the black lava salt in another dish. Dip half of the rim of a cocktail glass in the agave and wipe away the excess. Dip the same half into the black lava salt and fill the glass with ice. Put the tequila, lime juice, agave, mezcal and egg white if using into a mixing tin, add large ice and shake vigorously. Immediately single-strain over the ice in the prepared glass. Garnish with the lime wedge and serve. ","[Tequila, Mezcal, Cava]" 46771,"Maple Angel Food Cake 1 1/2 cups egg whites (from about 12 eggs), at room temperature 1 1/4 teaspoons cream of tartar 1/2 teaspoon salt 1 1/4 cups sugar 1 1/8 cups cake flour, sifted 1 teaspoon pure vanilla extract 3 tablespoons pure maple syrup Glaze, recipe follows 1/4 cup pure maple syrup 1 tablespoon egg whites 1 1/2 cups confectioners' sugar Instructions: Preheat the oven to 375 degrees F. In a mixer fitted with the whisk attachment (or using a hand mixer), whip the egg whites until foamy. Add the cream of tartar and salt and continue whipping until soft peaks form. With the mixer running, gradually add 1 cup of the granulated sugar and continue whipping until stiff and the sugar has dissolved, about 30 seconds more. Sift the remaining 1/4-cup of granulated sugar with the sifted cake flour 3 times, to aerate the mixture. Fold into the egg whites, then fold in the vanilla and maple syrup. Spoon the batter into an ungreased proper angel food pan or 6 miniature ones. Smooth the top with the back of the spoon. Bake until light golden brown, 30 to 35 minutes. Cool by hanging the cake (in the pan) upside down around the neck of a bottle until it cools to room temperature. Run a long, sharp knife blade around the cake to loosen, then knock the cake out onto a plate. Glaze: Stir the ingredients together until smooth. Pour over the top of the cake and spread with a spatula, letting the glaze trickle down the sides. Let set for at least 30 minutes before serving, or until the icing is hard. Cut with a serrated knife, using a sawing motion. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 46772,"Mulled Wine 1 bottle red wine, burgundy 2 cinnamon sticks 2 cloves 1 whole nutmeg 4 (2-3-inch) strips orange peel 4 (2-3-inch) strips lemon peel 3 tablespoons sugar Instructions: In a saucepan, combine all ingredients. Bring to a slow boil, and then simmer 10-15 minutes. Serve warm in mugs. ","[Chardonnay, Merlot, Cabernet Sauvignon, Pinot Grigio]" 46773,"Garden Salad 2 eggs, hard-boiled 2 tablespoons cold water 2 tablespoons oil Salt to taste 1 teaspoon powdered sugar 1 teaspoon mustard 2 teaspoons white vinegar 2 teaspoons tarragon vinegar 1 pound mixed greens (lettuce, chervil, watercress, etc.) 1 cup scallions, sliced on the diagonal Instructions: Slice eggs in half crosswise. Separate the whites from the yolks. Slice the egg whites into ringlets and set aside. In a bowl, whisk together the yolks and cold water until the yolks are dissolved. Whisk in the oil, salt, sugar, and mustard until combined well. Add the vinegars. Toss the greens with the dressing. Transfer to a serving bowl. Place scallions around the outside and top with the egg white ringlets. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 46774,"Grilled Shrimp Tacos with Tropical Salsa 2 pounds medium (21-25 count) shrimp, peeled, deveined, tails off 2 limes, sliced, plus the juice of 2 limes (about 2 tablespoons) 1 medium red onion, sliced 1/2 cup vegetable oil 2 teaspoons kosher salt 1/8 teaspoon ground cloves 1 chipotle cl in adobo, minced 1 cup diced fresh pineapple, 1/2-inch dice 1 medium ripe avocado, diced One 15-ounce jar cactus, rinsed, patted dry and diced (about 1 cup), such as Dona Maria Nopalitos Tender Cactus 1 red jalapeno, minced, seeds optional 1 medium ripe mango, 1/2-inch dice 1/4 cup fresh cilantro leaves, plus more for serving 1 tablespoon apple cider vinegar 2 teaspoons vegetable oil 1/2 teaspoon dried epazote Salt 3/4 cup Mexican crema 1 teaspoon adobo sauce Zest and juice of 2 limes 12 corn tortillas, warmed Instructions: For the shrimp: Place the shrimp, limes and onions in a resealable plastic bag. Whisk together the oil, salt, cloves, lime juice and chipotle in a small bowl. Pour over the shrimp in the bag and seal the bag, squeezing out as much air as possible. Marinate in the refrigerator for 1 to 2 hours. For the tropical salsa: Meanwhile, combine the pineapple, avocado, cactus, jalapenos and mangoes in a medium bowl. Add the cilantro, vinegar, oil and epazote and toss to combine. Keep refrigerated until ready to serve. For assembly: Preheat a grill to medium-high heat. Remove the shrimp from the marinade and sprinkle with salt. Place the shrimp on the grill over direct heat and cook, turning once, until they are charred and the flesh is pink, 2 to 3 minutes per side. Add the cooked shrimp to the salsa and toss to combine. Sprinkle with salt. To serve, whisk together the crema, adobo, lime zest and lime juice in a small bowl. Build the tacos starting with a corn tortilla, add 4 to 5 shrimp, 1/4 cup tropical salsa, a drizzle of the crema mixture and some cilantro leaves. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 46775,"Lemon Basil Shrimp Risotto 2 tablespoons butter 1 1/2 pounds peeled and deveined shrimp
4 cloves garlic, minced
1 onion, finely diced
2 cups arborio rice
1 cup dry white wine
About 5 cups vegetable broth
1/2 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 lemon, zested and juiced, plus extra lemon zest, for garnish
2 tablespoons heavy cream
18 fresh basil leaves, chopped, plus extra for serving
Grated Parmesan, for sprinkling
Instructions: Heat the butter in a large skillet over medium-high heat. Add the shrimp in a single layer and cook on both sides until opaque in the middle, about 3 minutes. Remove to a cutting board and cut in half. Set aside. Return the skillet to the stovetop (do not wash it) and add the garlic and onion. Stir and cook until the onion starts to turn translucent, 2 to 3 minutes. Reduce the heat to medium low. Add the rice to the skillet and cook, stirring, for a couple of minutes, taking care not to burn it. Pour in the wine and stir. Once the wine is absorbed, begin adding the broth 1/2 to 1 cup at a time, allowing the rice to cook and absorb the liquid each time. Stir occasionally as you go and add the salt and pepper during one of the broth additions. After 4 cups of broth have been absorbed, taste the rice. It should have a slight bite, but if it seems undercooked, add additional broth for the rice to absorb and cook until the risotto is to your liking. Add both the lemon zest and juice to the risotto towards the end of cooking. Stir in the heavy cream, shrimp and basil, then serve immediately with extra lemon zest and Parmesan cheese on top. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]" 46776,"Carrot Halwa Blondie Bars Nonstick cooking spray, for greasing 2 cups all-purpose flour 3 leveled teaspoons double-acting baking powder 2 cups shredded carrots 1/2 cup raisins 5 tablespoons sugar One 14-ounce can sweetened condensed milk 1/2 cup whole milk 8 tablespoons unsalted butter, melted 1/8 teaspoon plus an extra pinch ground nutmeg 5 to 7 cardamom pods, seeds removed and finely crushed 1/2 cup slivered almonds Instructions: Preheat the oven to 350 degrees F. Grease an 11-by-15-inch baking tray with nonstick cooking spray. Sift together the flour and baking powder in a large mixing bowl. Combine the carrots, raisins, sugar and condensed milk in a heatproof or glass bowl. Rinse out the condensed milk stuck to the sides of the can using the whole milk, and then add both to the carrots and mix well. Microwave the carrots until soft and have lost their raw texture and taste, 5 to 8 minutes. Stir in the melted butter, nutmeg and cardamom until well combined. (I prefer to add the spices after the carrots are cooked to ensure that the essential oils in the spices do not dissipate.) Pour the carrot mixture into the center of bowl with the flour. Fold in the carrots gently, working from the sides in towards the center, taking care not to over-mix (this can cause the gluten to bind together, resulting in a tough and leathery texture).
Spread evenly onto the baking tray and sprinkle with the almonds. Bake until the top is golden brown, 20 to 25 minutes. Allow to cool before cutting into squares and serving. ","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]" 46777,"Marbled Brownies 1 box (8 oz.) reduced fat cream cheese 1/3 cup sugar 1 egg 1/8 cup milk ? teaspoon vanilla extract 1 package brownie mix (choose directions for the cake-style brownies) 1 cup M&M'S? Brand Chocolate Candies Instructions: In a mixing bowl, beat the cream cheese with the sugar. Add the egg, milk and vanilla extract. Set aside. Prepare the brownie mix according to the package directions. Spoon 2/3 of the brownie batter into a parchment-lined 9 x 13-inch baking pan. Spoon the reserved cream cheese mixture over the brownie batter. Now scrape the remaining brownie batter over the cream cheese mixture. Swirl the tip of a knife through the batter to make a marbled effect. Press M&M'S® Brand Chocolate Candies into the batter. Bake for 45-50 minutes in a preheated, 350-degree oven until slightly moist in the center. Cool completely before cutting 8x4 into 1½-inch squares. ","[Chardonnay, Merlot, Cabernet Sauvignon, Zinfandel]" 46778,"Pancetta Bacon Pasta 1 tablespoon clarified butter 1 pound 4 ounces Pancetta, diced, recipe follows 1 teaspoon finely diced garlic 1/4 cup white wine 5 ounces heavy cream Cooked pasta, for serving 1/4 cup finely grated Parmesan, plus more for serving 1/4 teaspoon ground white pepper 1/4 teaspoon salt 5 pounds fresh pork belly 2 teaspoons pink salt 2 ounces kosher salt 2 1/2 tablespoons brown sugar 4 tablespoons ground black pepper 1 tablespoon ground white pepper, plus more for dusting 2 tablespoons juniper berries, cracked 5 bay leaves, crumbled small 1 teaspoon ground nutmeg 1/4 teaspoon ground allspice 1 tablespoon dried thyme leaves 2 tablespoons pureed fresh garlic 5 sprigs fresh thyme Instructions: Heat the butter in a large saute pan. Add the Pancetta and saute until slightly brown. Add the garlic, saute briefly, and then deglaze with the wine. Reduce the wine by half, and then add the heavy cream. Reduce this by one third, and then toss in your cooked pasta. Heat the pasta through and add the Parmesan, white pepper, and salt and toss. Pour into bowls and add more Parmesan cheese (as much as you like). Ask your butcher for a 5 pound, nice square piece of pork belly (skinless) that will fit into a 2-gallon zip-top bag. Pat the belly with paper towels to dry. Mix together all the spices. Wearing plastic gloves, rub the cure mixture into both sides of the belly. Place in a 2-gallon zip-top bag, put on a sheet pan, and refrigerate. Every day for 1 week, turn the bag over and massage the belly (through the bag) to ensure saturation. The pork will take on a slightly darker color than what it was. This is a sign that the cure is working. It will also draw some moisture out of the belly. When the meat is darker and firmer, remove the belly from the bag and run under water to remove any cure sediment. Pat dry and lightly cover with a dusting of ground white pepper. Roll the belly very tightly into a log and wrap tightly with cheesecloth. Tie the end and hang in a 34 to 38 degree F refrigerator for at least 2 weeks.At this time the bacon should be fully cured and have a good firmness when squeezed. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 46779,"Hot Hawaiian Beef Sandwiches 24 dinner rolls, such as King's Hawaiian Original Hawaiian Sweet Rolls 1/2 cup salad dressing spread, such as Miracle Whip Hot sauce, to taste
24 thin slices deli roast beef
12 slices pepper Jack cheese
1 stick butter
1 tablespoon lemon pepper
1 tablespoon Dijon mustard
6 dashes Worcestershire sauce
Instructions: Preheat the oven to 350 degrees F. Slice the rolls in half and place the bottoms in a single layer in a 9-by-13-inch dish. Mix the salad dressing and some hot sauce together in a small bowl. Spread the mixture on the rolls in the dish. Layer on the roast beef and then the cheese over the rolls. Place the top halves of the rolls on the cheese. In a small saucepan over medium-low heat, melt the butter with the lemon pepper, mustard and Worcestershire sauce. Drizzle or brush the butter mixture over the sandwiches. Cover with foil. Bake until the cheese melts, 10 to 12 minutes. Uncover and cook until lightly browned, about another 2 minutes. Serve hot. ","[Zinfandel, Merlot, Malbec, Tempranillo]" 46780,"Homemade Mayonnaise 1/2 cup pure olive oil 1/2 cup vegetable or grapeseed oil 1 large pasteurized egg yolk, at room temperature 1 tablespoon distilled white vinegar Kosher salt Instructions: Combine the olive oil and vegetable oil in a liquid measuring cup or bowl; set aside. Whisk the egg yolk, vinegar and 1/2 teaspoon salt in a small nonreactive bowl. Set the bowl with the yolk mixture on a damp kitchen towel to steady it. Drizzle in the oil mixture very slowly, whisking constantly. (The mixture will begin to thicken after about half of the oil is added; if at any point the oil is not incorporating, stop drizzling and whisk until smooth.) Refrigerate in an airtight container for up to 4 days. Chimichurri Mayonnaise Puree 1/2 cup each fresh parsley, olive oil and vegetable oil, 1/4 cup fresh cilantro, 1 tablespoon red wine vinegar, 1 chopped garlic clove, 1/2 teaspoon kosher salt and 1/4 teaspoon each pepper and ground cumin until smooth. Make homemade mayonnaise (above) with the herb oil instead of the olive oil mixture. Honey-Mustard Mayonnaise Make homemade mayonnaise (above), stirring 1/8 teaspoon turmeric into the olive oil mixture and substituting champagne vinegar for the white vinegar. Whisk 2 tablespoons whole-grain mustard and 1 teaspoon honey into the finished mayonnaise. Season with salt. Spicy Sesame-Ginger Mayonnaise Mix 1 cup vegetable oil with 2 tablespoons sesame oil. Make homemade mayonnaise (above) with the sesame oil mixture instead of the olive oil mixture; substitute rice vinegar for the white vinegar. Whisk 1 tablespoon grated ginger, 1 1/2 teaspoons Sriracha and 1/2 teaspoon each sesame seeds and brown sugar into the finished mayonnaise. Season with salt. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 46781,"Blueberry-Orange Trifle 1 cup orange juice 2 teaspoons (1 envelope) powdered gelatin 1 1/2 cups plain non-fat yogurt 1 (15-ounce) container low-fat ricotta cheese 1/2 teaspoon pure vanilla extract 1/4 cup light brown sugar 1 orange, zest finely grated 1 store-bought angel food bundt cake 2 pints fresh blueberries 2 tablespoons sugar 1/2 lemon, juiced Fresh mint leaves, for garnish Instructions: Pour 1/2 cup of the orange juice into a small pot and heat over medium flame until hot; remove from heat. Sprinkle the gelatin on top of the hot orange juice, give it a stir, and let stand for 5 minutes to soften. Combine the yogurt, ricotta, vanilla, brown sugar, orange zest, and the gelatin mixture in a food processor and process until smooth, thick, and custard-like. Put the angel food cake in a trifle bowl and push it down so it sits on the bottom. Pour the remaining 1/2 cup of orange juice over the cake to moisten. Spoon the yogurt custard over the cake to cover. Chill in the refrigerator to set up. To make the blueberry compote: Combine the blueberries, sugar, and lemon juice in a pot over medium heat. Stir gently until the berries breakdown and release their natural juice; the consistency should remain a bit chunky. Set aside to cool. Top the chilled trifle with the blueberry compote and garnish with fresh mint. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 46782,"Tofu Stir-Fry with Fried Rice 3 tablespoons sesame oil, divided Marinated Tofu, recipe follows 1/2 cup quartered white button mushrooms 1 medium carrot, julienned 1 baby bok choy, quartered 1/2 yellow pepper, sliced 3 scallions, sliced 2 tablespoons soy sauce 3 teaspoons oyster sauce 2 eggs, lightly beaten 2 cups cooked Short-Grain Rice, recipe follows 1 package firm tofu, cut into 1-inch cubes Red chili flakes Soy sauce Rice wine vinegar 2 cups water 1/2 teaspoon salt 1 cup short-grain white rice Instructions: Place wok over medium heat. Add 2 tablespoons sesame oil once hot add marinated tofu and cook for 2 minutes, then add mushrooms, carrots, bok choy, yellow pepper and scallions. Stir-fry vegetables quickly then add the soy sauce and oyster sauce. Stir well. Within 5 minutes stir-fry should be cooked. Once satisfied with texture place mixture on a serving plate. In the same wok add the remaining tablespoon of oil and add the lightly beaten eggs. Scramble the eggs then add the cooked rice. Stir and fry. Serve with tofu vegetable mixture. In a medium bowl add tofu, red chili flakes, soy sauce and rice wine vinegar. Stir making sure tofu is covered. Let tofu sit for 10 minutes. In medium saucepan add 2 cups water and salt, bring to a boil add rice and cover. Lower heat and cook for about 20 minutes. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Sparkling Shiraz]

" 46783,"Braised Red Cabbage 1/4 baguette, split 4 tablespoons unsalted butter
Pinch of paprika
Kosher salt
One 1- to 1 1/2-pound head red cabbage, quartered, cored and thinly sliced (8 cups)
1 sprig fresh rosemary, finely chopped
2 tablespoons hard cider, plus more if necessary
2 to 4 tablespoons best quality apple cider vinegar
Instructions: Pull out the soft center of the baguette and pull into small pieces. Reserve the crust for another use. In a saute pan, melt 2 tablespoons of the butter over medium heat. When the butter is very hot, add the breadcrumbs and cook, stirring constantly, until dark golden brown and crunchy, 7 to 10 minutes. Stir in the paprika and salt to taste. Transfer the breadcrumbs to a paper towel-lined plate. Set aside. In a heavy-bottomed 12-inch skillet, melt the remaining 2 tablespoons of butter over medium heat. Add the cabbage, rosemary and 1/4 teaspoon salt. Cook, stirring occasionally, until the cabbage starts to wilt, about 5 minutes. Add the hard cider, stir, cover and cook until the liquid evaporates, 12 to 15 minutes. Remove the lid and add 2 tablespoons apple cider vinegar. Stir constantly until the cabbage is completely tender, about 3 minutes. Season to taste, adding more apple cider vinegar if desired, and top with the sauteed breadcrumbs. Serve immediately. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Gris]" 46784,"Grilled Halibut with Fennel, Red Onions and Oregano 4 (6-ounce) halibut filets Extra-virgin olive oil, 2 tablespoons plus some for drizzling Salt and pepper Crusty bread, cut into thick slices 1 orange 1 bulb fennel, quartered, core removed, thinly sliced 1 red onion, thinly sliced 2 tablespoons red wine vinegar, a couple of splashes Handful flat-leaf parsley, chopped 1 tablespoon chopped fresh oregano leaves, 2 sprigs Instructions: Heat a grill pan or outdoor grill over high heat. Drizzle extra-virgin olive oil over the fish and season with salt and pepper. Grill 4 minutes on each side until fish is firm but not tough and cooked through. Grill bread alongside or char under broiler then dress with extra-virgin olive oil, salt and pepper as well. Preheat a skillet over medium-high heat. While fish cooks, peel the orange as you would a melon: cut off ends, stand it upright and cut off skin and pith in thin strips from top to bottom. Cut orange across into thin slices. To preheated skillet add extra-virgin olive oil, 2 turns of the pan, the fennel and onions, season with salt and pepper and cook 3 to 5 minutes until seared and beginning to soften. Add vinegar to the pan and give it a shake. Remove from heat and toss in the oranges, the parsley and oregano. Adjust seasoning and serve salad on dinner plates topped with fish, and seasoned bread alongside. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]

" 46785,"Chocolate Panettone Sformato Half a 32-ounce panettone 3 tablespoons unsalted butter, plus more for the muffin tin 2 cups whole milk
1/2 teaspoon kosher salt
3/4 cup chopped bittersweet chocolate
1/2 cup ricotta
2 large eggs
Serving suggestion: sweetened whipped cream Instructions: For the panettone crumbs: Preheat the oven to 300 degrees F. Tear 2-inch pieces of panettone into a rimmed baking sheet. Bake 20 minutes. Turn off the oven and leave the crumbs in for an additional 20 minutes. Cool completely. Puree in batches in a high-speed blender for 1 minute on high or until fine crumbs are formed. For the sformato: Raise the oven temperature to 325 degrees F. Butter a 12-cup muffin tin and dust with panettone crumbs. Set aside. Melt the butter in a medium saucepan over medium heat. Whisk in 3/4 cup panettone crumbs until smooth and fragrant, about 1 minute. Whisk in the milk, slowly, until smooth, then season with the salt. Bring the mixture to a simmer, whisking often, until it thickens, about 4 minutes. Remove from the heat. Add the chopped chocolate and ricotta to a medium bowl and pour the warm milk mixture over the top. Allow to sit for 1 minute, then whisk to combine. Allow to cool until just warm to the touch. Whisk in the eggs until smooth, then divide among the prepared muffin cups. Place on a rimmed baking sheet and place in the oven. Use a kettle or pitcher to pour warm water into the baking sheet coming halfway up the sides of the muffin tin. Bake until just set, about 45 minutes. Allow to cool slightly in the pan, about 20 minutes, then invert onto a platter to cool for 1 hour. Refrigerate to cool completely. Serve topped with sweetened whipped cream and a dusting of more panettone crumbs. ","[Barolo, Barbaresco, Dolcetto, Tempranillo]" 46786,"Nick and Toni's Penne Alla Vecchia Bettola 1/4 cup good olive oil 1 medium Spanish onion, chopped 3 cloves of garlic, diced 1/2 teaspoon crushed red pepper flakes 1 1/2 teaspoons dried oregano 1 cup vodka 2 (28-ounce) cans peeled plum tomatoes Kosher salt Freshly ground black pepper 3/4 pound penne pasta 4 tablespoons fresh oregano 3/4 to 1 cup heavy cream Grated Parmesan cheese Instructions: Preheat oven to 375 degrees F. Heat the olive oil in a large oven proof saute pan over medium heat, add the onions and garlic and cook for about 5 minutes until translucent. Add the red pepper flakes and dried oregano and cook for 1 minute more. Add the vodka and continue cooking until the mixture is reduced by half. Meanwhile, drain the tomatoes through a sieve and crush them into the pan with your hands. Add 2 teaspoons salt and a pinch of black pepper. Cover the pan with a tight fitting lid and place it in the oven for 1 1/2 hours. Remove the pan from the oven and let cool for 15 minutes. Meanwhile, bring a large pot of salted water to a boil and cook the pasta al dente. Drain and set aside. Place the tomato mixture in a blender and puree in batches until the sauce is a smooth consistency. Return to the pan. Reheat the sauce, add 2 tablespoons fresh oregano and enough heavy cream to make the sauce a creamy consistency. Add salt and pepper, to taste, and simmer for 10 minutes. Toss the pasta into the sauce and cook for 2 minutes more. Stir in 1/2 cup Parmesan. Serve with an additional sprinkle of Parmesan and a sprinkle of fresh oregano on each plate. ","[Barolo, Barbaresco, Chianti, GSM]

" 46787,"Lockhart Smokehouse Deviled Eggs 12 large eggs, hard-boiled, shells removed, whites and yolks separated Diced jalapenos, optional 1/3 cup mayo 1/4 cup finely chopped brisket (we've been known to substitute jalapeno sausage) 1/4 cup finely chopped red onions 1 tablespoon house-made mustard or Dijon mustard 1 teaspoon sriracha or your favorite hot sauce
Salt Smoked paprika or cayenne pepper Instructions: Cream together the egg yolks, some jalapenos if you're feeling devious, the mayo, brisket, onions, mustard, sriracha and salt to taste. Pipe a generous portion into each of the whites. And because we have a monster smoker just sitting around waiting for someone to stuff edible things into it, we smoke the eggs for 3 to 4 minutes. A quick dusting of smoked paprika or cayenne on top and they're done. These deviled eggs have personality. ","[Malbec, Tempranillo, Garnacha, Zinfandel]" 46788,"Mahi Sliders Oil, for searing Two 3-ounce fillets mahi mahi 1 tablespoon blackening seasoning
2 sweet rolls, such as King's Hawaiian Butter, for toasting 2 ounces Sriracha mayonnaise
Shredded lettuce, for topping Lemon juice, for seasoning Freshly ground black pepper Store-bought or homemade caper tapenade, for topping Pickled onions, for topping Instructions: Heat a pan with some oil over hot heat. Dry the fillets with paper towels. Liberally sprinkle the blackening spice on one side of the fillets and place seasoned-side down in the pan for 3 minutes. Flip the fillets and sear until cooked through, 3 minutes more. Toast the rolls in melted butter until brown. Spread some Sriracha mayonnaise on the tops and bottoms of the rolls. Season some lettuce with lemon juice and pepper. Place a fillet on each bottom half of the rolls, and add some tapenade, seasoned lettuce and pickled onions, then finish with the top of the roll to serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 46789,"Italian Iced Coffee 2/3 cup hot espresso or strong brewed coffee, regular or decaf, recipe follows 2 tablespoons turbinado sugar, such as Sugar in the Raw
1/3 cup whole milk or half-and-half
1 1/2 cups ice cubes
Unsweetened cocoa powder, such as Pernigotti
4 cups of water 1/4 cup of coffee grinds
Instructions: Place the hot coffee and the sugar in a measuring cup and stir until the sugar dissolves. Add the milk and pour the mixture into a blender. Add the ice and blend on high speed for 45 to 60 seconds, until the ice cubes have completely dissolved and the mixture is smooth and creamy. Pour into 2 or 3 small glasses, dust lightly with the cocoa powder, and drink ice cold. Pour water into water reservoir of drip coffee maker. Place coffee filter into top canister and put coffee grinds in. Press \On!
","[Barolo, Barbaresco, Chianti, Valpolicella]" 46790,"Bacon Potato Salad 2 pounds small red potatoes, quartered 3/4 teaspoon salt 1/4 teaspoon cayenne pepper 1/4 teaspoon freshly ground black pepper 2 tablespoons freshly squeezed lemon juice 1/3 cup finely chopped celery 2 tablespoons finely chopped green onions, white and green parts 1 tablespoon chopped fresh parsley 4 hard-boiled eggs, coarsely chopped 3/4 cup mayonnaise 1 1/2 tablespoons Creole or other whole-grain mustard 4 strips crisp-cooked bacon, crumbled Instructions: Method: Place the potatoes in a saucepan, add water to cover and bring to a boil. Cook, partially covered, until the potatoes are fork-tender, about 10 minutes. Drain the potatoes and transfer them to a salad bowl. While the potatoes are still warm, season them with the salt, cayenne, black pepper and lemon juice. Toss well to combine. Add the celery, green onions, parsley and eggs. In a small bowl, stir the mayonnaise and mustard together. Add this to the salad. Sprinkle the bacon over the salad, and toss gently but thoroughly to mix well. Plating/Assembly: Serve immediately, or refrigerate, covered, and serve slightly chilled. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 46791,"Penne with Sweet Potatoes and Fennel 12 ounces uncooked penne pasta 1 tablespoon unsalted butter 2 teaspoons olive oil 1 fennel bulb, sliced crosswise into 1/4-inch thick slices 1 tablespoon chopped fresh rosemary leaves, or 1 teaspoon dried 1 tablespoon sugar 1 cup reduced-sodium chicken broth 1 cup milk (regular or lowfat) 2 tablespoons all-purpose flour 2 cups leftover roasted sweet potatoes, cut into 1-inch cubes 2 tablespoons grated Parmesan 2 tablespoons chopped fresh parsley leaves 1/2 teaspoon salt 1/4 teaspoon ground black pepper Instructions: Cook pasta according to package directions. Drain and set aside. Keep warm. Meanwhile, melt butter and olive oil together in a large skillet over medium heat. Add fennel, rosemary and sugar and cook 10 minutes, until fennel is tender and golden brown. Stir in the sweet potatoes. Whisk together chicken broth, milk, and flour. Gradually add to skillet and simmer 3 minutes, until mixture thickens, stirring constantly. Add the pasta and stir to coat. Stir in Parmesan, parsley, salt, and pepper and cook until heated through, stirring constantly, about 3 minutes. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 46792,"Cherry Vanilla Oatmeal 1 3/4 cups water 1 cup Old Fashioned Oats, or Quick Cooking Oats 1/8 teaspoon salt 1/4 cup dried cherries 1/2 teaspoon vanilla extract 2 tablespoons cherry jam, or to taste 1/4 cup 1 percent low-fat milk, plus more to taste Instructions: Put water, oats, salt and cherries into a medium sized saucepan. Bring to a boil, reduce the heat and simmer for about 5 minutes for Old Fashioned Oats, or 1 minute for Quick Cooking Oats. Remove from heat. Stir in the vanilla extract and cherry jam. Put into serving bowls and pour 2 tablespoons of milk over each bowl. ","[Riesling, Moscato, Vinho Verde, Cava]" 46793,"Latte Martini 0.5 oz. Stirrings Simple Syrup 1.5 oz. Smirnoff Vanilla Flavored Vodka 1 oz. dark black coffee or espresso 1 splash(es) cream 1 slice(s) strawberry Instructions: In a cocktail shaker combine Stirrings Simple Syrup, Smirnoff Vanilla Flavored Vodka, coffee/espresso and cream (optional) with plenty of ice. Cover and shake vigorously. Strain into a martini glass. Garnish with strawberry slice. Serve hot or cold.; ","[Chardonnay, Merlot, Pinot Grigio]" 46794,"AB's Beefy Broth Vegetable oil Salt and pepper 3 pounds combined beef shank and oxtail pieces 2 onions, quartered 2 ribs celery, halved 2 carrots, halved 3 cloves garlic 1 bunch parsley 1 teaspoon black peppercorns 2 quarts water Instructions: Place pressure cooker over high heat. Oil and salt the oxtail and shank pieces then sear in batches. Add remaining ingredients and cover with water, being careful not to fill above the cookers \maximum fill\ line. (If your pressure cooker does not have a water line, fill the pot 2/3 full). Bring to a boil and skim off any foam that gathers at the surface. Cover and lock lid. Once pressure builds up inside the cooker, reduce the heat so that you barely hear hissing from the pot. Cook for 50 minutes. Release pressure using your cookers release device (read that manual) or cool the cooker by running cold water over the lid for 5 minutes. Carefully opening the lid and strain squeezing the solids before feeding to the compost pile, or the dogs. Strain through a fine sieve or several layers of cheesecloth. Season and serve or use as a base for other soup recipes. ","[Cabernet Sauvignon, Malbec, Syrah, Tempranillo]" 46795,"L and L Cooking Crew's Award Winning Ribs 6 slabs baby back ribs (approximately 1 slab per person) Paprika Seasoning alt Red pepper Black pepper Salt Garlic powder Dry mustard Chili powder Oregano Charcoal (recommended: Royal Oak brand) Tomato Based Barbeque Sauce Instructions: Combine finely ground spices including paprika, seasoning salt, red pepper, black pepper, plain salt, garlic powder, dry mustard, chili powder and oregano. Mix the dry ingredients together in a shaker and adjust amounts to suit individual taste. Apply a heavy coat of rub to each slab of ribs. Heat the charcoal in a smoker to 220 degrees F. Put the ribs in the smoker and cook for 6 hours until meat is tender. When the ribs are cooked thoroughly, apply a coat of tomato based barbeque sauce with a soft brush and serve. ","[Cabernet Sauvignon, Zinfandel, Malbec, Syrah]" 46796,"Kansas City Classic Sauce 8 ounces tomato paste 12 ounces water 8 ounces white vinegar 1 1/2 ounces celery juice 6 ounces your favorite BBQ seasoning blend 6 1/2 ounces sugar 1/4-ounce cornstarch 1 to 2 drops liquid smoke (recommended: Wright Liquid Smoke) 1-ounce salt Instructions: In a saucepan over medium-high heat, mix tomato paste and water together until smooth. Then add the remaining ingredients, in order. Cook over medium heat until sauce reaches 190 degrees F, about 5 to 10 minutes. Enjoy! ","[Zinfandel, Malbec, Syrah, Petite Sirah]" 46797,"Roasted Chicken with Salsa Verde 3 organic chickens 1 lemon 6 sage leaves 1 onion, peeled 3 cloves garlic 1 small bunch of thyme 1 tablespoon kosher salt Olive oil Salt, to taste 1 cup parsley, finely chopped 4 cloves garlic, minced 1 medium shallot, minced 2 Fresno peppers, minced 1 teaspoon chili flakes Juice and zest of 1/2 lemon 2 cups extra virgin olive oil Salt and pepper to taste Instructions: Rinse the chicken in side and out under cold water. Pat dry and let sit at room temperature for 30 to 60 minutes. Slice the lemon paper thin and remove the seeds. Lift the skin off the breast of the chicken and place 3 lemon slices and 3 sage leaves in between the skin and the meat of each breast. Place onion, garlic, thyme and the remaining lemon in the cavity of the chicken. Rub the entire chicken liberally with olive oil. Salt the outside and the cavity of the chicken. Place in a 425 degree F oven on a roasting rack, breast-side-up. Place a meat thermometer in the thigh and cook until the chicken reaches 160 degrees F. This will take about 10-15 minutes per pound. Remove the chicken from the oven and let it rest for 10 minutes. Combine all ingredients and let sit for 2 hours or more for best results. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Gavi]" 46798,"Apple\u2013Cheddar Pie 2 1/2 cups all-purpose flour, plus more for dusting 4 teaspoons granulated sugar 1/2 teaspoon salt 2 sticks cold unsalted butter, cut into small pieces 8 ounces cheddar cheese, grated 5 to 7 tablespoons ice water 1 large egg, beaten 3 tablespoons unsalted butter 4 pounds mixed baking apples (such as Granny Smith, Gala and Honeycrisp), peeled and sliced 1/4 inch thick 1 1/4 cups packed dark brown sugar 1 1/4 cups granulated sugar 1 1/4 teaspoons ground cinnamon 1/2 teaspoon salt 1/4 teaspoon ground nutmeg 1/4 teaspoon black pepper 3 tablespoons cornstarch 3 tablespoons water Instructions: Make the crust: Pulse the flour, granulated sugar and salt in a food processor to combine. Add the butter and pulse until just combined with some pea-size pieces. Pulse in 6 ounces cheese until coarse crumbs form, then gradually pulse in 5 tablespoons ice water. Pinch the dough with your fingers: If it doesn\u2019t hold together, add up to 2 more tablespoons ice water, a little at a time. (Do not overwork the dough.) Divide the dough in half, form into disks and wrap each tightly in plastic wrap. Chill at least 1 hour and up to overnight. Meanwhile, make the filling: Melt the butter in a large skillet over medium heat. In a large bowl, toss the apples with the brown sugar, granulated sugar, cinnamon, salt, nutmeg and pepper. Add the apples to the skillet and cook, stirring occasionally, until syrupy and the apples are crisp-tender, 15 to 20 minutes. Stir the cornstarch and water in a small bowl until smooth, then add to the skillet and cook, stirring, until the juices thicken slightly, about 3 minutes. Transfer the apple mixture to a parchment-lined baking sheet to cool completely. Preheat the oven to 400? F. Roll out 1 disk of dough into a 12-inch round on a lightly floured surface. Ease into a 9 1/2-inch deep-dish pie plate. Add the apple filling, mounding it in the center. Roll out the other disk of dough and place it over the pie; trim the edges, leaving a 1/2-inch overhang. Fold in the edges and crimp with your fingers. Cut a few slits in the top of the pie to allow steam to escape. Refrigerate at least 30 minutes before baking. Place the pie on a rimmed baking sheet, brush with the beaten egg and bake until golden brown, about 40 minutes. Sprinkle with the remaining 2 ounces cheese and continue baking until the cheese melts and the crust is dark golden, 10 to 15 minutes more. Let cool completely on a rack. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 46799,"Orange Ginger Brown Rice Vegetable oil 1 medium onion, diced 1 cup brown rice 1 teaspoon orange zest 1 tablespoon finely chopped or fresh ginger 2 cups vegetable stock Salt and freshly ground black pepper Instructions: Begin by sweating onions in oil in a medium sized pan until they are translucent. Add the rice and saute for 1 minute. Add the orange zest and ginger and cook for 1 more minute. Add the stock and bring to a boil. Cover the pan with a lid and cook over low heat for 20 to 25 minutes or until rice is tender. Add salt and freshly ground black pepper, to taste. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Gewrztraminer]" 46800,"Raita 1 large cucumber 2 cups plain yogurt
3/4 teaspoon cumin
1/4 teaspoon ground coriander seed
1/8 teaspoon cayenne
Juice of 1 lemon
Salt and freshly ground black pepper Salt and freshly ground black pepper
1/4 cup chopped fresh mint
Pita wedges, for serving Instructions: Slice the cucumber in half. Use a spoon to scrape out the seeds, then grate it onto paper towels. Squeeze the cucumber in the paper towels to remove the excess moisture, then set aside. In a bowl, stir together the yogurt, cumin, coriander, cayenne, lemon juice, salt and pepper. Add the cucumber and stir to combine, then stir in the mint. Taste and adjust the seasoning as you desire. Cover and refrigerate for a couple of hours to allow the flavors to combine. Serve as a dip with pita wedges. ","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]" 46801,"Sausage Stuffed Onion 3 medium to large red onions 2 tablespoons extra-virgin olive oil Kosher salt and freshly cracked black pepper 2 tablespoons unsalted butter, cut into cubes 1 cup white wine 1 pound sweet or spicy Italian sausage, casings removed 1/2 cup panko breadcrumbs 1 tablespoon thyme leaves 3 cloves garlic, minced 1/2 cup grated Parmesan 1/4 cup fresh parsley, chopped 1 cup chicken stock Instructions: Preheat the oven to 400 degrees F. Line a 9-by-13-inch baking dish with foil. Peel the onions and cut them in half along the equator. Cut the bottoms slightly so that the onions can sit cut-side up steadily. Use a spoon or melon baller to scoop the centers out of the onions, leaving about 1/4-inch (or 1 layer of onion) as the shell and reserving the scooped flesh. (The onions should look like little bowls.) Place the hollowed-out onions in the baking dish. Drizzle the olive oil over them and sprinkle with about 1/2 teaspoon each salt and pepper. Roast the onions until they are soft and brown on the tops, about 30 minutes. Let rest until cool enough to handle. (Leave the oven on.) Meanwhile, roughly chop the reserved onion flesh. Melt the butter in a large skillet over medium-high heat. Add the onions to the skillet and cook, stirring occasionally, until the onions start to brown, about 4 minutes. Sprinkle in 1/4 teaspoon each salt and pepper, or more if desired. Reduce the heat to medium and let the onions cook until they are very soft and brown, another 10 to 15 minutes. Pour 1/2 cup wine into the skillet and scrape up any brown bits. Let the wine cook out, then transfer the onions to a large bowl to cool slightly. Add and combine the sausage with the caramelized onions. Mix in the panko, thyme, garlic, half the Parmesan, half the parsley and salt and pepper to taste. Use a 1/2-cup ice cream scoop or measuring cup to add a heaping half cup of the sausage mixture to each roasted onion. They should be mounded; press everything in to keep it together. Pour the stock and remaining 1/2 cup wine into the bottom of the baking dish. Cover the dish with foil and bake for 15 minutes. Remove the onions from the oven, remove the foil, sprinkle the remaining Parmesan on the tops of the onions, then bake until the cheese is melted and browning and the sausage is browned, another 15 minutes. Remove from the oven, then sprinkle with the remaining parsley and serve warm. ","[Chardonnay, Pinot Grigio, Gavi, Vermentino]" 46802,"Sidecar Cocktails Freshly squeezed lemon juice Sugar 1 cup Cognac or good brandy 1/2 cup Triple Sec or Cointreau 1/4 cup freshly squeezed lemon juice Maraschino cherries or lemon peel, to garnish Instructions: If you want to frost the glasses, dip the rim or 4 martini glasses in a shallow plate of lemon juice and then in the sugar. Allow to dry for 15 minutes. Combine the Cognac, Triple Sec, and lemon juice in a pitcher. Pour some into a cocktail shaker with ice, shake well and pour into the glasses. Garnish with a cherry or lemon peel. ","[Cognac, Brandy, Triple Sec, Lemon]" 46803,"Chicken Italiano/Chicken Parmesan 4 chicken breasts, boneless and skinless 3 eggs Water Salt and pepper Italian bread crumbs 1/4 cup olive oil 1/2 cup spaghetti sauce Shredded mozzarella Instructions: 4 chicken breasts, boneless and skinless 3 eggs Water Salt and pepper Italian bread crumbs 1/4 cup olive oil 1/2 cup spaghetti sauce Shredded mozzarella; ","[Chardonnay, Pinot Grigio, Chianti, Barbera]" 46804,"Jerk Chicken 1 cup vegetable oil 2 small onions, coarsely chopped 3 scallions, coarsely chopped 2 green scotch bonnet peppers 1 tablespoon grated ginger 2 tablespoons coarsely chopped garlic 1 tablespoon fresh thyme leaves 2 tablespoons red wine vinegar 1 tablespoon brown sugar 1/4 teaspoon ground cinnamon 1/4 teaspoon freshly ground nutmeg 1/4 teaspoon ground cloves 1 1/2 teaspoons ground allspice 1/2 teaspoon salt 1/4 teaspoon freshly ground pepper 2 teaspoons lime juice 2 tablespoons Meyer's rum 1 tablespoon tamarind concentrate 2 whole chickens, each 3 to 4 pounds 4 tablespoons olive oil Instructions: Add marinade ingredients to food processor and puree until almost smooth. Pierce the chicken with the tip of a knife to make many tiny holes. Rub marinade into chicken and refrigerate 24 to 48 hours, depending on desired intensity. When ready to cook, prepare a slow and smokey charcoal fire. Remove chicken from marinade. Transfer the marinade to a small saucepan. Brush chicken with oil and grill over low heat until done, about 30 minutes. ","[Riesling, Gewrztraminer, Pinot Grigio, Garnacha]" 46805,"Pork Gyoza with Ginger Dipping Sauce 1/4 cup low-sodium soy sauce 2 tablespoons rice vinegar 1 teaspoon toasted sesame oil 1 teaspoon sugar 1/2-inch piece fresh ginger, peeled and cut into thin strips 8 ounces ground pork 1 large egg 1 tablespoon toasted sesame oil 1 tablespoon finely chopped ginger 2 teaspoons grated garlic (from about 3 large cloves) 1 scallion, thinly sliced 1 1/2 teaspoons low-sodium soy sauce 1 1/2 teaspoons dry vermouth 1 teaspoon cornstarch 1/2 teaspoon sugar Kosher salt 34 gyoza wrappers or round dumpling wrappers 4 tablespoons vegetable oil Instructions: For the ginger dipping sauce: Combine the soy sauce, vinegar, sesame oil, sugar and ginger in a small bowl and set aside.
For the filling: Mix together the pork, egg, sesame oil, ginger, garlic, scallion, soy sauce, vermouth, cornstarch, sugar and 1/2 teaspoon salt in a bowl and refrigerate for 20 minutes.
To make the gyoza: Place a small bowl of cool water by your work surface. Working with one wrapper at a time and keeping the rest tightly wrapped, put a wrapper on your work surface and brush the edges with water using your finger or a small pastry brush. Put a mounded teaspoon of filling in the center of the wrapper, spreading it out into a football shape. Bring the edges of the wrapper together, resting the dumpling base on your work surface. Seal the edges by making 4 to 6 pleats on the side facing you and pressing the edges together. (Only 1 side should be pleated.) Set aside, cover with a damp paper towel and repeat with the remaining wrappers and filling.
To cook the gyoza: Heat 2 tablespoons of the vegetable oil in a large nonstick skillet over medium-high heat until it shimmers. Quickly arrange half the gyoza, bottom-side down in the skillet, and cook until beginning to brown on the bottom, about 1 minute. Add 2/3 cup water to the skillet (it will spatter), cover tightly and let the gyoza cook until the skins are tender, about 6 minutes. Remove the lid and cook until the liquid has cooked off and the gyoza are crisp and brown on the bottom, about 4 minutes. Repeat with the remaining vegetable oil and dumplings. Serve hot with the ginger dipping sauce.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 46806,"Moroccan Brisket with Olives, Tomatoes, Onions, and Preserved Lemons 5 to 6-pound beef brisket 5 garlic cloves Salt and freshly ground pepper 5 tablespoons vegetable oil 4 large onions, diced (about 8 cups) 1/2 teaspoon turmeric 1/2 teaspoon ground ginger 1/2 teaspoon ground white pepper 2 bay leaves 1 celery stalk, diced 3 large tomatoes, diced 1 cup water 1 1/2 cups green Moroccan olives, pitted 2 to 3 preserved lemons, diced, recipe follows 1/4 cup coarsely chopped fresh parsley 1/4 cup coarsely chopped fresh cilantro 12 to 15 lemons 1/2 cup kosher salt Instructions: Preheat the oven to 350 degrees F. With a knife, pierce the skin of the brisket in 5 places and insert the garlic cloves. Sprinkle with salt and pepper. Heat 2 tablespoons of the oil in a heavy skillet or roasting pan, add the meat, sear on all sides and remove. Add 2 more tablespoons of the oil to the same pan and saute 3/4 of the onions (about 6 cups) until they are limp. Add the turmeric, ginger, white pepper, bay leaves, celery, 1/3 of the diced tomatoes, and water to the pan. Stir-fry a minute or 2 and let cool. Place the brisket in a baking pan and surround with the cooked vegetables. Roast, covered, in the oven for 3 hours or until a fork goes in and out of the meat easily. Remove, cool and refrigerate, reserving the vegetables. You can prepare this a day ahead of time. Tomato-Onion Sauce: Heat the remaining tablespoon of oil in the frying pan; add the remaining onions and saute until onions are translucent. Then add the remaining diced tomatoes and simmer, covered, for a few minutes. Set aside or refrigerate overnight or until ready to serve the meat. When ready to serve, remove any fat that accumulated on the brisket as it cooled. Cut, against the grain, into slices about 1/4-inch thick. Return the slices to the baking pan along with the reserved vegetables in which the meat was cooked. Preheat the oven to 350 degrees F and reheat the brisket, covered, for about 30 minutes. Add to the tomato-onion mixture, olives, preserved lemons and 2 tablespoons each of parsley and cilantro and heat in small saucepan. Remove the brisket and some, or all, of the vegetables to a serving platter and serve, covered with the tomato-onion sauce and garnished with the remaining parsley and cilantro. Cut 7 of the lemons lengthwise, almost into quarters, leaving them intact at one end. You can also slice them thin. Using your fingers, stuff as much salt as possible inside the lemons, close them, and place in sterilized wide-mouth 2 quart jar. Squeeze the juice of at least 4 lemons into the jar. Allow to stand, half covered, at least 1 week on the counter, shaking the bottle each day, or until the peels sink with the weight of the salt in the jar. Then add a few more salted lemons, lemon juice, and, if you like, olive oil to cover. Close the jar and leave out on the counter for at least 3 weeks before using. When using the lemons, merely rinse with water, remove the seeds, and chop up for your recipes. Refrigerate after opening. ","[Chardonnay, Pinot Grigio, Garnacha, Tempranillo]" 46807,"NY Dog 2 tablespoons vegetable oil 2 large onions, halved and cut 1/4-inch thick 1 teaspoon ancho chili powder 1/2 teaspoon ground cinnamon 1/4 cup ketchup 1/2 cup water 1/2 teaspoon cayenne sauce 1/2 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 1/2 cup Dijon mustard mixed with 2 tablespoons prepared horseradish 3 roasted red peppers, julienned 3 cloves roasted garlic, coarsely chopped 3 tablespoons extra-virgin olive oil 2 tablespoons finely chopped fresh flat-leaf parsley Salt Freshly ground black pepper 8 kosher beef hot dogs 8 good quality hot dog buns, split 3/4 through Instructions: For the NY Onion Sauce: Heat oil in a medium saucepan over medium heat. Add onions and cook until soft. Stir in the cinnamon and chili powder and cook for 1 minute. Add the ketchup, water, hot sauce and salt and black pepper and bring to a simmer. Cook mixture for 10 to15 minutes or until thickened. Transfer to a bowl and let cool to room temperature before serving. For the Roasted Red Pepper Relish: Combine all ingredients in a medium bowl and let sit at room temperature for 30 minutes before serving. For the hot dogs: Heat the grill to high. Grill dogs until golden brown on all sides, about 7 minutes. Remove to a plate. Place buns on the grill cut side down and grill until lightly golden brown, about 20 seconds. For assembly: Place hot dog into prepared bun. Top with NY Onion Sauce, Horseradish Mustard and then with the Roasted Red Pepper Relish. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Zinfandel]" 46808,"Turkey Green Bean Chili with Cheesy Corn Fritters 2 teaspoons vegetable oil 1 cup chopped onion 1 cup chopped red bell pepper 2 cloves garlic, minced 3 cups chopped cooked turkey 2 cans (14.5 ounces each) Del Monte? Zesty Chili Style Diced Tomatoes, undrained 1 cup water ? teaspoon ground cumin 1 can (14.5 ounces) Del Monte? Cut Green Beans, drained
1 package (8.5 ounces) corn muffin mix 1 large egg, beaten 2/3 cup milk 1 can (8.75 ounces) Del Monte? Whole Kernel Corn, drained 1/3 cup shredded Monterey Jack cheese with jalapeno peppers 2 tablespoons vegetable oil Instructions: Chili: Heat oil in large saucepan over medium heat. Cook onion, bell pepper, and garlic about 5 minutes or until vegetables are tender-crisp. Stir in turkey, tomatoes, water, and cumin. Bring to a boil; reduce heat. Simmer, uncovered,15 minutes, stirring occasionally. Stir in green beans. Serve with Cheesy Corn Fritters. Cheesy Corn Fritters: Combine muffin mix, egg, milk, corn, and cheese in a large bowl. Heat oil in a very large skillet over medium heat. For each fritter, pour about 3 tablespoons batter into hot skillet. Cook 4 minutes or until golden brown, turning once.* *Note: Keep cooked fritters warm in a 200F oven while cooking the remaining fritters. ","[Syrah, Malbec, Tempranillo, Garnacha]" 46809,"Shrimp Roulade with Tequila Lime Relish 1 teaspoon chopped fresh parsley 1 teaspoon chopped fresh thyme 1 teaspoon chopped fresh chives 1/2 cup cream cheese, softened 1 cup fresh spinach leaves, washed and blanched 8 shrimp (15 count or larger), peeled and deveined 1/2 cup cornstarch 1 red bell pepper (roasted with the skin, seeds, and ribs removed, sliced and julienned) 2 tablespoons flour seasoned with salt and freshly ground black pepper 2 egg whites, beaten until frothy 1 cup fresh white bread crumbs 2 tablespoons extra virgin olive oil 2 limes, peeled and cut into sections 2 ounces Tequila, preferably Cuervo Gold 1 small white onion, diced 2 tablespoons hot pepper jelly 2 tablespoons white wine 1 tablespoon sherry or Champagne vinegar 1 tablespoon fresh cilantro, chopped 1 teaspoon toasted cumin seeds Instructions: For the Shrimp Roulade: Blend the fresh herbs into the cheese. Blanch the spinach leaves for 2 minutes in boiling water and let cool. Butterfly the shrimp (split them down the center, cutting almost but not completely through) and open them flat to resemble a butterfly shape. Dip the shrimp in cornstarch between 2 sheets of plastic wrap and pound the shrimp to a 1/16-inch thickness. Place 1 spinach leaf on each shrimp. Pipe a 2-inch strip of cream cheese from head to tail down the center of the spinach. Arrange a strip of bell pepper along one side of the cream cheese. Roll the flattened shrimp and refrigerate. A few minutes before serving time, dredge the shrimp rolls lightly in the seasoned flour, then in the egg whites, and then in the bread crumbs. Preheat oven to 350 degrees F. In a nonstick ovenproof frying pan, heat the olive oil until hot. Brown the breaded shrimp rolls until golden brown. Transfer the pan to the oven and bake for 8 to 10 minutes. Slice on the diagonal. Serve with the Tequila-Lime Relish. For the Tequila Lime Relish: Mix all the ingredients and let stand for 1 hour. For garnish, use carrot peels and chives. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 46810,"Lobster & Potato Salad 1 1/2 pounds unpeeled small Yukon Gold potatoes (1 1/2-inch diameter) Kosher salt
3 tablespoons Champagne or white wine vinegar
1/2 teaspoon Dijon mustard
1/2 teaspoon minced garlic
1 extra-large egg yolk, at room temperature (optional)
Freshly ground black pepper
1/2 cup good olive oil
1/4 cup dry white wine
3 tablespoons drained capers
1 cup thinly sliced scallions (6 to 8 scallions)
1/2 cup (1/4-inch) diced celery
1/2 cup (1/4-inch) diced red onion
1 1/2 pounds cooked lobster meat, 1-inch-diced 1 lemon
3 tablespoons coarsely chopped fresh tarragon
Instructions: Place the potatoes in a large pot and cover with water by 1 inch. Add 1 tablespoon salt and bring to a boil. Lower the heat and simmer for 15 to 25 minutes, depending on the size of the potatoes, until just tender. (I use a small bamboo skewer to test them.) Drain in a colander, cover the colander with a clean kitchen towel, and allow the potatoes to steam for 5 to 10 minutes. Cut them in quarters or halves, depending on their size, and place them in a large bowl. Meanwhile, whisk together the vinegar, mustard, garlic, egg yolk, 2 teaspoons salt and 1 teaspoon pepper. While whisking, slowly pour in the olive oil, making an emulsion. Stir in the wine and capers. While the potatoes are still very warm, pour half the vinaigrette on the potatoes and toss them gently, allowing them to soak up the vinaigrette. Stir in the scallions, celery, red onion and lobster and add enough vinaigrette to moisten. Reserve any remaining vinaigrette. Add the zest and juice of the lemon, the tarragon, 2 teaspoons salt and 1 teaspoon pepper and toss carefully. Cover with plastic wrap and refrigerate for at least an hour to allow the flavors to blend. Taste for seasonings and add more vinaigrette, if necessary. Serve at room temperature. ","[Chardonnay, Sauvignon Blanc, Pinot Gris, Riesling]" 46811,"Frogmore Stew 3 tablespoons shrimp and crab boil 3 tablespoons salt 1 1/2 gallons water 2 pounds hot smoked link sausage, cut into 2-inch pieces 12 ears freshly shucked corn, broken into 3 to 4-inch pieces 4 pounds fresh shrimp Instructions: In a large stockpot, add the shrimp boil and salt to the water and bring to a boil. Add the sausage and boil, uncovered, for 5 minutes. Add the corn and count 5 minutes. Add the shrimp and count 3 minutes. Do not wait for the liquid to come to a boil when timing the corn and shrimp. Drain immediately and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Chenin Blanc]" 46812,"Watermelon, Chili and Basil Ice Pops 2 tablespoons fresh lime juice 1/3 cup sugar 1 large bunch Thai basil, stems and leaves roughly chopped (about 1 cup) 1 red Thai bird cl
2 tablespoons kosher salt 3 cups 1-inch cubes watermelon
Instructions: Bring the sugar and 1/4 cup water to a simmer in a small saucepan. Cook over medium heat, stirring occasionally, until the sugar is completely melted, about 5 minutes. Turn off the heat, add the basil and stir until completely wilted. Let cool completely at room temperature, at least 30 minutes. Meanwhile, finely mince the cl (seeded for less heat, if desired). Add the salt to the minced cl, and run your knife through the mixture several times until the salt starts to turn light pink; set aside. Put the watermelon and lime juice in a blender. Strain the basil syrup into the blender, pressing the basil in the strainer with the back of a spoon to extract as much flavor as possible; discard the basil. Puree the watermelon mixture until completely smooth, scraping down the sides of the blender partway through if needed. Transfer the mixture to a large liquid measuring cup with a pouring spout. Pour the mixture into the ice-pop molds, leaving 1/4 inch of space at the top (the mixture will expand). Insert the sticks. Freeze until solid, 5 hours to overnight. Unmold, and sprinkle 1 or both sides of the pops with the chili salt, depending on how spicy you want your pops. Serve immediately with any remaining chili salt on the side. ","[Riesling, Moscato, Sauvignon Blanc, Pinot Grigio]" 46813,"Peach and Goat Cheese Napoleons 4 tablespoons unsalted butter (1/2 stick) 2 whole green cardamom pods or 1/2 stick cinnamon 18 dried peaches (about 14 ounces) 4 ounces fresh goat cheese, softened 1/4 cup heavy cream 1 tablespoon honey, plus extra for drizzling 1/4 teaspoon finely grated orange zest, plus extra for garnish 2 tablespoons finely chopped pistachios Coarse sea salt, optional Instructions: Heat 2 1/2 cups water, the butter and cardamom in a medium saucepan over medium heat just to a simmer. Add the peaches, reduce the heat to low and cook until the peaches are very tender but not falling apart, 25 to 30 minutes. Cool in the liquid about 15 minutes and then drain and cool the fruit to room temperature. (This can also be done a couple hours ahead and the peaches can be left in the liquid until ready to assemble.)
Blend the goat cheese with the cream, honey and orange zest in a small bowl.
To assemble, pat the peaches dry with paper towels if very wet and place 6 on a large serving plate. Top each peach with some of the cheese mixture, a sprinkle of pistachios and another peach, followed by more cheese and pistachios and a third peach. Garnish each napoleon with a drizzle of honey, some more pistachios and a light sprinkling of orange zest and sea salt, if using. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 46814,"Mint Marinated Grilled Shrimp Tabbouleh Salad 1/2 cup medium or coarsely cracked bulgur 1 1/2 cups boiling water 3/4 cup baby arugula leaves 2 large green onions, thinly sliced 3 tablespoons finely chopped mint leaves, plus whole leaves, for garnish 1/4 cup fresh lemon or lime juice 1 clove garlic, mashed to a paste 1/4 cup olive oil Salt and freshly ground black pepper 1/4 cup fresh lemon juice 3 tablespoons chopped fresh mint leaves 1/4 cup canola oil 1/4 teaspoon ground black pepper 1 pound shrimp (20 to 24 size), shelled and deveined Salt Instructions: Grilled shrimp, recipe follows Place bulgur in a bowl and pour the boiling water over. Cover with plastic wrap and let stand until bulgur is tender and most of the water is absorbed, about 1 to 2 hours. Drain off any excess liquid from the bulgur and stir in the arugula, green onions and mint. Whisk together the lemon juice, garlic and oil and season with salt and pepper. Pour the mixture over the bulgur and season with salt and pepper. Transfer tabbouleh to a platter and top with the grilled shrimp. Garnish with fresh mint leaves. Combine juice, mint, oil and pepper in a blender and blend until smooth. Place shrimp in a bowl, pour marinade over and stir to coat evenly in the marinade. Marinate for 10 minutes. Heat grill to high. Season shrimp with salt and grill for 1 to 2 minutes per side or until slightly charred and just cooked through. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 46815,"Spicy Mango Ketchup 2 tablespoons olive oil 1 small onion, coarsely chopped 2 cloves garlic, coarsely chopped 1/4 teaspoon ground cinnamon 1/4 teaspoon allspice Pinch cloves 1 small habanero pepper, seeded and finely chopped 1 large mango, peeled, pit removed and coarsely chopped 1 teaspoon Dijon mustard 1/4 cup red wine vinegar Salt and freshly ground pepper Instructions: Heat olive oil in a medium saucepan over medium heat. Add the onions and garlic and cook until soft. Add the cinnamon, allspice, cloves and habanero and cook an additional 1 minute. Add the mango and continue cooking until softened, about 5 to 7 minutes. Place the mango mixture into the bowl of a food processor, add the vinegar and process until smooth. Season with salt and pepper to taste. Serve at room temperature. ","[Rioja, Tempranillo, Garnacha, Barbera]" 46816,"Lime Cilantro Rice 1 teaspoon canola oil 1 cup long grain white rice
1 cup chicken stock 2 to 3 strips lime peel
1/2 teaspoon kosher salt
1 tablespoon lime zest plus 2 tablespoons lime juice
1/4 cup chopped fresh cilantro leaves, plus more for sprinkling
2 green onions, green parts only, chopped Instructions: Heat the oil in a large saucepot over medium-high heat. Add the rice and toast until lightly golden, about 1 minute. Add the stock, lime peel, salt and 1 1/2 cups water and bring to a boil. Cover the rice, reduce the heat to low and simmer until all of the liquid is absorbed, about 15 minutes. Let the rice stand, covered, about 5 minutes, then stir in the lime zest, juice and cilantro. Transfer to a serving bowl and top with more cilantro leaves and green onion. ","[Vermentino, Sauvignon Blanc, Gruner Veltliner, Albari?o]" 46817,"Arugula and Goat Cheese Tartine 6 slices good country white bread, crusts removed and toasted 4 ounces goat cheese 4 ounces baby arugula 2 medium tomatoes, sliced Instructions: Lay out the toast slices and spread them with the goat cheese. Place the arugula and sliced tomato on top of the goat cheese, and serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio]" 46818,"Spicy Asian Sesame Mixed Nuts with Corn Nuts 2 tablespoons white sesame seeds 1 tablespoon toasted sesame oil 2 teaspoons low-sodium soy sauce 1 1/2 teaspoons peeled and finely grated fresh ginger 1 teaspoon five-spice powder 1 teaspoon crushed red pepper flakes Kosher salt Vegetable oil, for oiling the baking sheet 1 large egg white 1 1/2 cups corn nuts 1 cup unsalted raw cashews 1 cup unsalted raw macadamia nuts 1 cup unsalted raw pecans 1 cup unsalted raw walnuts Instructions: For the Asian Sesame Spice Blend: Mix together the sesame seeds, sesame oil, soy sauce, ginger, five-spice powder, red pepper flakes and 1 1/2 teaspoons salt in a small bowl and set aside. For the nuts: Preheat the oven to 350 degrees F. Lightly oil a rimmed baking sheet. Put the egg white in a large bowl and whisk until frothy. Add the corn nuts, cashews, macadamias, pecans and walnuts and toss to coat in the egg white. Add the spice blend and toss to coat again. Spread the nut mixture evenly on the prepared baking sheet and bake, stirring occasionally, until golden brown, 15 to 20 minutes. Let cool on the baking sheet, then transfer to a large bowl. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 46819,"Zucchini Bread With Dried Cranberries and Vanilla Bean Glaze 1 stick unsalted butter, melted and cooled (or 1/2 cup vegetable oil), plus more for the pan 1 1/4 cups all-purpose flour 3/4 cup granulated sugar 1 teaspoon baking powder 1 teaspoon salt 1/2 teaspoon baking soda 1/2 teaspoon ground cinnamon 1/2 teaspoon grated nutmeg 1 cup dried cranberries 2 large eggs 1/2 cup plain yogurt or sour cream 1 teaspoon vanilla extract 1 teaspoon grated orange zest (optional) 1 cup shredded zucchini, squeezed dry 1 cup confectioners' sugar 1 tablespoon milk 1 vanilla bean, split lengthwise and seeds scraped Instructions: Make the zucchini bread: Preheat the oven to 350 degrees F. Lightly butter one 9-by-5-inch loaf pan or three 6-by-3-inch mini pans. Whisk the flour, granulated sugar, baking powder, salt, baking soda, cinnamon and nutmeg in a large bowl. Add the dried cranberries. Whisk the eggs, melted butter, yogurt, vanilla and orange zest (if using) in a medium bowl. Stir in the shredded zucchini. Fold the zucchini mixture into the flour mixture until just combined. Spread the batter in the prepared pan(s). Bake until a toothpick inserted into the center comes out clean, about 55 minutes for a standard loaf or 35 to 40 minutes for mini loaves. Cool 30 minutes in the pan(s) on a rack, then turn out onto the rack to cool completely. Make the glaze: Whisk the confectioners' sugar, milk and vanilla seeds in a bowl. Pour over the cooled zucchini bread and let set, 15 to 20 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 46820,"Macho Gazpacho 1 (32-ounce) can diced tomatoes in puree 2 tablespoons cayenne pepper sauce 1/4 to 1/2 European seedless cucumber, cut into chunks 1/2 small red onion, cut into chunks 1 jalapeno or serrano pepper, seeded and coarsely chopped 1 ribs celery, from the heart of the bunch, chunked Handful fresh cilantro leaves 1 lemon or lime, juiced Coarse salt and ground black pepper Lemon or lime wedges, for garnish Spitfire Shrimp, recipe follows Seasoning 1 lime, juiced 2 ounces (1/4 cup) hot cayenne pepper sauce 1 tablespoon ground cumin 1/2 teaspoon crushed red pepper flakes
1 tablespoon crab boil seasoning; Instructions: Working in batches, combine all ingredients in a food processor and pulse grind into a thick soup. Adjust seasonings. Pour soup into an insulated container and chill until ready to serve. Serve in chilled glasses with wedges of lime or lemon for garnish and some Spitfire Shrimp hanging off the side.; 4 cloves garlic, crushed and chopped 2 shallots, chopped 1 tablespoon extra-virgin olive oil 2 tablespoons butter, cut into pieces 2 pounds jumbo shrimp, peeled and de-veined* 12 to 15 blades fresh chives, chopped, for garnish Preheat large nonstick skillet over medium-high heat. Combine lime juice, hot sauce, cumin, red pepper flakes and seafood seasoning blend. Quickly saute garlic and shallots in oil and butter for 1 minute, add shrimp and cook 3 minutes, tossing and turning frequently. Dump pink, firm, cooked shrimp from hot pan into hot seasoning blend and toss in seasoning mixture to coat shrimp evenly. Garnish with chopped chives. Serve warm or chilled.
","[Rioja, Tempranillo, Garnacha, Pinot Grigio]" 46821,"Cured Duck with Braised Red Cabbage and Asparagus 1 whole duck, backbone and wing joints removed, cut in half through breast plate 4 cups sugar 4 cups salt 1 tablespoon garlic, minced 1 tablespoon rosemary 1 tablespoon thyme 1 head purple cabbage 3 jalapeno peppers, minced 1/2 cup red wine vinegar 1 tablespoon dry mustard 1 tablespoon black pepper 1 tablespoon salt 1 tablespoon celery salt 1/2 cup water 12 spears asparagus, cut on the bias in 2-inch pieces 1 sprig rosemary Instructions: Combine sugar, salt, garlic, rosemary and thyme and cover the duck evenly. Refrigerate for 24 hours. Preheat oven to 275 degrees F. Place cured duck in a roasting pan and cook for 3 1/2 to 4 hours, or until leg bone twists free with ease. Let duck cool, de-bone and julienne meat. Thinly slice the cabbage. In a pot add cabbage, jalapeno peppers, 1/2 cup red wine vinegar, dry mustard, black pepper, salt, celery salt and 1/2 cup water. Bring to a simmer, turning and stirring often for 20 minutes. Blanch the asparagus in boiling water until tender and immediately shock in ice water bath. Reheat the duck, cabbage and asparagus and plate. Garnish with rosemary and sprig. ","[Chardonnay, Pinot Gris, Riesling, Barolo]" 46822,"Smoked Salmon and Scallion Scramble with Whole Grain Toast with Goat Cheese Butter 8 large eggs Kosher salt and freshly ground black pepper 3/4 cup unsalted butter, room temperature (12 tablespoons) 8 ounces smoked wild salmon, flaked 2 large green onions, halved lengthwise and finely sliced 5 ounces creamy Pacific Northwest soft goat cheese 2 tablespoons honey 1 loaf 12-grain bread, sliced 1/2-inch thick slices, toasted Instructions: Whisk the eggs together until smooth and season with salt and pepper. Melt 1/4 cup butter in a large nonstick saute pan over medium heat until it begins to shimmer. Add the eggs and slowly cook over low heat until soft mounds have just formed. Stir in about three-quarters of the salmon and all of the green onions. Give the mixture one last fold and then remove from the heat. Spoon the mixture onto a serving platter and garnish with the remaining salmon. Stir together the goat cheese, remaining butter and the honey, and season with salt and pepper. Spread over the warm toast and serve with the eggs, or spoon the eggs on top of the toast. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 46823,"Roasted Tomatillo and Beef Nachos 1 1/2 pounds tomatillos, peeled and washed 2 poblano chiles 2 jalapeno chiles, 1 left whole, 1 thinly sliced
1 cup packed cilantro plus stems, roughly chopped (about 1/2 bunch), plus additional leaves for serving
Juice of 4 limes
Kosher salt and freshly ground black pepper
2 tablespoons olive oil
1 1/2 pounds 80 percent lean ground beef
1 large red onion, finely chopped
3 cloves garlic, finely chopped
1 1/2 teaspoons ground cumin
Two 9-ounce bags corn tortilla chips
1 1/2 pounds pepper Jack cheese, coarsely grated
1 avocado 1 cup sour cream
1/3 cup toasted pepitas
Instructions: Preheat the broiler. Place the tomatillos, poblanos and whole jalapeno on a rimmed baking sheet and broil, turning occasionally, until charred and softened, 18 to 20 minutes. (Turn the oven temperature to 375 degrees F.) Set aside until cool enough to handle. Peel the skin from the poblanos and remove the seeds. Transfer the flesh to a blender, along with the tomatillos, jalapeno and any accumulated juices. Add the chopped cilantro, juice of 3 limes and salt and pepper to taste. Blend until smooth, then set aside. In a medium pot over high heat, warm the olive oil until shimmering. Add the beef, sprinkle generously with salt and pepper, and cook until nearly cooked through, about 5 minutes. Set aside 1/3 cup onion for serving, then add the remaining onion and the garlic to the beef and continue to cook, stirring, until golden in spots, about 8 minutes more. Add the cumin and cook, 30 seconds. Add the tomatillo mixture to the pot and stir to combine. Season to taste with salt and pepper. Keep warm. Place a third of the chips on an oven-safe baking sheet or platter. Sprinkle with a third of the cheese. Layer on the remaining chips and cheese in the same manner, creating 3 layers of evenly-distributed chips and cheese. Transfer to the oven and bake until the cheese is melted and bubbling, about 8 minutes. Meanwhile, mash the avocado with the remaining lime juice and season to taste with salt and pepper. Top the hot nachos with spoonfuls of warm tomatillo-beef mixture, mashed avocado, sour cream, sliced jalapenos, pepitas, reserved 1/3 cup diced red onion and reserved cilantro sprigs. Serve immediately. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Tempranillo]" 46824,"My Big Fat Gypsy Trifle Two 10-ounce all-butter pound cakes 3/4 cup strong liqueur, such as amaretti, cognac or orange-flavored liqueur, such as Grand Marnier or Cointreau, optional 3 pints strawberries, hulled and halved lengthwise One 8-ounce package amaretti cookies, crumbled Seeds from 1 vanilla pod or 1/2 teaspoon vanilla extract 3/4 cup powdered sugar 4 cups heavy cream 7 ounces white chocolate, grated Instructions: Place a large trifle dish or large glass bowl onto a tray to make it easier to carry. Slice the pound cakes into 1/4-inch slices. Line the bottom of the dish with a few of the slices, tightly and in a single layer. Pat them down evenly with your fingers. Brush the cake with some of the liqueur, if using. Then take a few strawberries that are roughly the same size and turn one half upside down and place them on the outer edge of the cake so they are pressing up to the glass. Repeat all the way around the dish. Sprinkle some of the cookie crumbs on top of the cake to a third of the way up the strawberries. Put the vanilla, sugar and cream into the bowl of a mixer and whip until stiff peaks form. Spread one third of the cream on top of the cookie crumbs and smooth it down with a spoon or spatula. The cookie crumbs will stick to the spoon while spreading so I use a small knife to scrape them off. The cream should come up to just above the level of the strawberries. Stand back from your evolving masterpiece and make sure the cream is level. If it is not, use a piece of paper towel to wipe around the edge of the bowl, then sprinkle on a layer of the white chocolate. Repeat each layer until the bowl is full, finishing with a layer of strawberries. Refrigerate until ready to serve. ","[Chardonnay, Riesling, Moscato, Vinho Verde]

" 46825,"Easter Bunny Cake 1 (18.25-ounce) box classic yellow cake mix 1 1/3 cups water 1/3 cup vegetable oil 3 eggs 2 (16-ounce) containers strawberry frosting 1 (14-ounce) bag sweetened flaked coconut 1/2 cup milk chocolate morsels, melted 2 semisweet chocolate morsels 1 sugar coated gum drop candy 1 red licorice lace, cut into 6 equal pieces 2 miniature marshmallows 1 big chocolate chunk cookie, cut in half 3 large marshmallows 1 (6-inch) round metal bowl 1 (8-inch) round metal bowl Wooden toothpicks Instructions: Preheat the oven to 350 degrees F. Butter and flour the metal bowls. Combine the cake mix, water, oil, and eggs in another clean bowl. Beat for 2 minutes or until well blended. Pour 2 cups of batter into the smaller prepared bowl; pour remaining batter into larger prepared bowl. Bake smaller cake for 40 minutes and larger cake for 45 minutes, or until toothpick inserted into the center of the cake comes out clean. Cool cakes on cooling rack for 30 minutes. Invert cakes onto cooling rack and cool completely. Cut larger cake in half, forming 2 half-moon pieces. Spread 1/4 cup of frosting over flat top of each piece. Place pieces cut side down on work surface, adhering frosted sides together. Trim 1-inch from 1 end of the cake; discard trimmings. Repeat with the smaller cake. Place larger cake on a serving platter. Spread 2 tablespoons of frosting over trimmed end of smaller cake. Place trimmed end of smaller cake against trimmed end of larger cake. Spread remaining frosting over cakes to cover completely. Sprinkle with all but 1/2 cup of the coconut, pressing to adhere. Brush melted milk chocolate over both sides of the cookie halves to coat completely. Sprinkle with reserved 1/2 cup coconut; set aside to dry. Press 2 semisweet chocolate morsels onto bunny face for eyes. Using toothpicks, secure jellied candy onto bunny face for nose. Using toothpicks, secure licorice pieces onto face for whiskers. Using toothpicks, secure miniature marshmallows onto bunny face for teeth. Make 2-inch deep cuts atop bunny head; insert chocolate cookie halves for ears. Roll large marshmallows together; using toothpick, secure onto bunny for tail. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 46826,"Orange Scented Green Beans Peel of 1 orange 2 pounds trimmed green beans, available in produce department 2 tablespoons butter Salt 3 tablespoons fresh chives, snipped Instructions: Fill a pan with 2 inches water and bring to a boil. Add orange peel and beans. Cook 5 to 6 minutes, beans should remain bright green with a snap to them. Drain beans and return to pan. Remove peel. Toss with butter, salt and chives then transfer to a serving dish. ","[Chardonnay, Sauvignon Blanc, Riesling]" 46827,"Roasted Turnips 2 pounds turnips with purple tops, cut into wedges 4 tablespoons unsalted butter, cubed
3 sprigs fresh thyme
2 shallots, sliced
1 tablespoon olive oil
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper Instructions: Preheat the oven to 450 degrees F. Toss together the turnips, butter, thyme sprigs, shallots, olive oil and some salt and pepper in a 13-by-9-inch baking dish. Roast until the turnips begin to soften, about 30 minutes. Adjust the seasoning and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 46828,"Walnut Romesco Sauce 1 14-ounce can diced tomatoes 2 roasted red peppers, freshly roasted or from the jar
2 cloves garlic
1/2 cup toasted walnuts
2 tablespoons white wine vinegar
2 tablespoons olive oil
A good pinch of paprika
Kosher salt and black pepper
Instructions: In a blender or food processor, whiz up all the romesco ingredients until thoroughly combined, but still slightly chunky. This can be made up and refrigerated up to 3 days in advance. ","[Rioja, Tempranillo, Garnacha]" 46829,"Quick Creamy Tomato Soup Two 15-ounce containers, chicken or vegetable stock/broth (preferred brand: Kitchen Basics) One 28-ounce can concentrated crushed tomatoes 1 cup heavy cream Coarse salt and black pepper 20 leaves fresh basil, cut into chiffonade, for garnish Soup Toppers, for garnish, recipe follows 4 slices crusty bread, 4 inches across, 1/4-inch thick-slice artisan breads at counter in market 2 cloves cracked fresh garlic, optional Extra-virgin olive oil Freshly ground black pepper 1/2 pound shredded cheese to compliment your soup: provolone, Asiago, Cheddar, Gruyere, Swiss, etc. Instructions: Combine broth and tomatoes in a medium saucepan over moderate heat. When soup bubbles, stir in heavy cream and reduce heat to low. Season with a little salt and pepper and simmer gently 15 minutes, stirring occasionally. With an immersion blender, puree soup. Serve bowls of soup with basil chiffonade and floating Soup Toppers. Toast bread slices in your toaster until golden. Rub the toasted bread rounds with crushed garlic, if using. Arrange bread on cookie or baking sheet. Drizzle each slice with extra-virgin oil and top with a grind of black pepper and a layer of shredded cheese. Place under hot broiler to melt cheese until toppers are golden brown in color. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 46830,"Sabayon of Muscat de Beaumes de Venise with Fresh Berries 4 large egg yolks, at room temperature 1/2 cup granulated sugar 3/4 cup Muscat de Beaumes-de-Venise, at room temperature 1 teaspoon grated orange zest 1 1/4 cups mixed fresh berries, such as blueberries, raspberries, and blackberries 4 mint sprigs, for garnish Instructions: Place the yolks in a medium, heatproof bowl. Gradually whisk in the sugar and whisk until the mixture is thick enough to form a thick ribbon when the whisk is lifted, about 2 minutes. Beat in the Muscat and orange zest. Place the bowl over a pot of simmering water. Whisking constantly, cook until the sabayon is warm and doubles in volume, about 8 minutes. Pour into 4 wine glasses. Refrigerate until chilled, about 1 hour. To serve, spoon the berries over each serving, and garnish with a mint sprig. ","[Muscat, Moscato, Riesling, Vin Santo]" 46831,"Vegan Horchata 1 1/2 cups whole raw almonds 1 cup raw long-grain brown rice 1/4 cup pure maple syrup 1 tablespoon pure vanilla extract Instructions: Soak the almonds and rice in plenty of water for 12 to 24 hours. Drain and rinse, and transfer them to a blender. Add 5 cups water, and blend on the highest speed until smooth.
Line a medium strainer with several layers of cheesecloth or a thin kitchen towel, and place it over a medium bowl. Pour the mixture through the strainer, gather the corners of the cloth and gently squeeze out all the liquid; discard the pulp.
Return the liquid to the blender, add the maple syrup and vanilla and blend until combined. Pour the horchata into a jar, and refrigerate for up to 5 days. Serve chilled. ","[Chardonnay, Sauvignon Blanc, Vermentino, Riesling]" 46832,"Coconut Curried Butternut Squash Soup 1 small butternut squash, halved and seeded (about 1 1/2 pounds) 2 teaspoons olive oil 1 teaspoon salt, optional Pinch ground black pepper 1/2 cup diced carrots 1/2 cup diced celery 1/2 teaspoon curry powder 3 cloves garlic, minced 1/2 small onion, diced 2 cups unsalted chicken broth 6 fluid ounces coconut milk 1 tablespoon fresh flat-leaf parsley leaves, chopped Instructions: Preheat the oven to 400 degrees F and place a rack in the middle of the oven.
Place the butternut squash halves cut-side up on a baking sheet lined with foil. Rub 1 teaspoon of the oil on the squash. Sprinkle the squash with the salt if using and the black pepper. Roast the squash until fork tender, 50 to 55 minutes.
Cool the squash for 10 minutes. Use a spoon to scoop out the flesh (about 2 cups) and set aside.
Heat the remaining 1 teaspoon oil in a large saucepan set over medium heat. Add the carrots, celery, curry powder, garlic and onions. Cook, stirring occasionally, until the onions are translucent and the carrots are fork tender, about 5 minutes. Add the squash, broth and coconut milk to the saucepan. Bring to a boil, reduce the heat and simmer 5 to 7 minutes.
Working in batches, puree the soup in a blender or food processor until smooth and silky. Serve warm and garnish with a little chopped parsley. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 46833,"Breakfast Burgers 1/4 cup mayonnaise 1 tablespoon Dijon mustard 1 tablespoon drained prepared horseradish 12 ounces ground beef (80-percent lean) 8 ounces bulk Italian sausage Kosher salt and freshly ground black pepper 1 tablespoon unsalted butter 1/2 cup shredded Cheddar (about 2 ounces) 4 English muffins, regular, sandwich-size or corn, split and toasted 1 vine-ripe tomato, thickly sliced into 4 pieces 1 cup peppery greens, such as baby arugula, mustard greens or watercress 4 large eggs Instructions: For the dressing: Stir the mayonnaise, mustard and horseradish together in a small bowl and set aside. For the burgers: Gently mix together the ground beef, sausage and 1/4 teaspoon each salt and pepper. Divide the meat into 4 pieces and form each into a 4-inch patty. Melt the butter in a 12-inch nonstick skillet over medium-high heat and add the patties. Cook until well browned, about 3 minutes, and then flip. Top with some of the cheese and continue to cook until the cheese is melted and the burger is just cooked through, 2 to 3 minutes. Spread the toasted muffins with some of the mustard dressing and top with a slice of tomato and a burger patty. Crack the eggs into the skillet with the sausage drippings and cook to your preference. Place an egg on each burger and finish with some baby arugula on the top of the English muffin. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]" 46834,"Strawberry Milkshake with Strawberry Twists 1 sheet frozen puff pastry, thawed All-purpose flour, for dusting the work surface 1/4 cup strawberry jam
2 tablespoons Strawberry Sugar, recipe follows 1/2 cup cold heavy cream 1 tablespoon Strawberry Sugar 1 quart strawberries Strawberry Sugar, for rimming 1 1/2 cups milk
1/2 cup strawberry jam
1 quart strawberry ice cream, such as Haagen-Dazs, softened
1.2 ounces freeze-dried strawberries 1/2 cup sugar
2 teaspoons ground cinnamon
Instructions: For the strawberry twists: Preheat the oven to 400 degrees F. Line two baking sheets with parchment paper. Dust a work surface lightly with flour and then roll the puff pastry into a 12-by-14-inch rectangle. Rotate the rolled dough so the 12-inch side is parallel to you. Cut the dough in half horizontally by measuring 7 inches up the side, marking it there, and then cutting it in half using the mark as a guide. Evenly spread the strawberry jam over the bottom half of the dough, making sure to spread all the way to the edges. Dust the Strawberry Sugar over the jam. Top with the other half of the dough, pressing down lightly to adhere the top piece to the jam. Cut the dough into 1/2-inch strips using a pizza cutter, making about 24 strips. Twist each strip four or five times and then pinch the ends to prevent the twists from unraveling during baking. Place 12 strips onto each of the prepared baking sheets. Bake for 12 to 15 minutes, until golden brown. Remove from oven and let cool 5 minutes. Use an offset spatula to release the twists from the parchment if any jam has leaked out. Let sit until cooled completely. Serve immediately or store in an airtight container for up to 1 day. (Makes 24 twists.) For the strawberry whipped cream: Using a stand mixer fitted with the whisk attachment, whip the cream and Strawberry Sugar on medium-high speed until soft peaks form. Refrigerate for up to 2 hours before serving. For the strawberry milkshake: Remove 6 strawberries from the quart and reserve for garnish. Remove the tops from the remaining strawberries. Cut approximately 4 strawberries lengthwise into 6 slices each, so you have 24 slices, and then roughly chop the remaining strawberries. Reserve for later use. Pour some of the Strawberry Sugar into a small dish. Dip the rims of six 8-ounce glasses in water and then directly in the sugar. Carefully drop 4 slices of strawberries into the bottom of each glass. Use a skewer or offset spatula to press the strawberries up against the sides of the glasses so that when you pour the shake into the glass you will see the strawberries in the bottom of the glass. Hold the glasses at room temperature while you make the shake. Place the chopped strawberries in a blender with the milk and strawberry jam. Mix on high speed until the strawberries break down into very small pieces. Add the softened strawberry ice cream and mix until blended. Pour the shake into the prepared glasses; top with whipped cream. Serve with 2 twists and garnish with a whole strawberry by cutting a small slit in the bottom of the strawberry and resting it on the rim. Serve immediately. Place the freeze-dried strawberries, sugar and cinnamon in a food processor and process until finely ground and blended; the sugar should be as fine as bartender's sugar. Store in an airtight container until ready to serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 46835,"Pink Sombrero 6 ounces pink grapefruit juice 3 ounces anejo tequila
1 ounce Mexican agave liqueur
1/2 ounce Basil-Infused Simple Syrup, recipe follows Grapefruit zest, for garnish
1 cup sugar 1/2 bunch basil, with stems Instructions: Fill a cocktail shaker with ice. Add the grapefruit juice, tequila, agave liqueur and simple syrup. Stir just to blend, then strain into two rocks glasses filled with ice. Serve garnished with strips of grapefruit zest. Combine the sugar and 1 cup water in a small saucepan. Bring to a boil over medium-high heat, stirring occasionally. Once the sugar has dissolved, turn off the heat and add the basil. Allow the syrup to cool completely before removing the basil. Cover and refrigerate until ready to use. Leftover syrup will keep for up to a month.
","[Sauvignon Blanc, Ros, Moscato, Cava]" 46836,"Whole Wheat Spaghetti with Greens, Lemon, and Ginger One 16-ounce package whole wheat spaghetti 1/3 cup Lemon Olive Oil, recipe follows, or olive oil 1 large red onion, thinly sliced 1/2 cup golden raisins 1 1/2 tablespoons julienned strips peeled, fresh ginger (from a 1-inch piece ginger) 1 tablespoon finely grated lemon zest 3 garlic cloves, thinly sliced 1 teaspoon salt 1/4 teaspoon crushed hot red pepper flakes 2 pounds baby bok choy or 2 bunches broccoli rabe, cut crosswise into 1-inch squares 2 teaspoons balsamic vinegar 1 cup extra-virgin olive oil, olive oil, grapeseed oil, or other vegetable oil 2 tablespoons finely grated lemon zest Instructions: Cook the pasta in a large pot of boiling salted water according to package directions, or until al dente. Drain the pasta in a colander. Heat the lemon oil in a large skillet over medium-high heat. Add the onion, and cook, stirring, for 2 minutes. Add the raisins, ginger, zest, garlic, salt, and pepper flakes and cook, stirring, for 2 minutes. Gradually add the greens, and as the leaves begin to wilt, add more to fit in the pan, turning constantly with tongs; cook until the greens are wilted and bright green, about 5 minutes. Add the vinegar and cook, stirring, for 1 minute. Return the pasta to the cooking pot, add the vegetable mixture, and toss to combine well. Serve hot. Place the oil and the zest in a glass jar. Let stand at room temperature for at least 2 weeks, shaking occasionally. Pour the oil through a strainer and discard the zest. Transfer to a jar and store, tightly covered, at in refrigerator. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 46837,"Filet Mignon with Mushrooms and Sauce Pinot Noir 2 (8-ounce) filet mignon steaks Kosher salt and freshly ground black pepper 2 bacon strips 2 tablespoons extra-virgin olive oil 1 pound assorted mushrooms, such as shiitake, crimini, and chanterelle, stemmed and halved 1 tablespoon finely chopped garlic 2 sprigs fresh rosemary 2 cups Pinot Noir 2 tablespoons prepared demi-glace 2 tablespoons unsalted butter Instructions: Preheat oven to 375 degrees F. Season both sides of the filet mignon generously with salt and pepper. Wrap a piece of bacon around the sides of each steak and secure with butcher's twine. In a large heavy, ovenproof skillet, heat the olive oil over medium-high heat until almost smoking. Place the steaks in the hot pan and cook until well seared on 1 side, about 3 minutes. Turn the steaks over, there should be a nice crust on top. Add the mushrooms, garlic, and rosemary; give everything a good stir. Transfer the pan to the oven. Roast for 10 to 12 minutes or until the steaks are cooked medium-rare. Remove the steaks, mushrooms, and rosemary to a platter; cover to keep warm. Return the pan to the stove over medium-high heat. Deglaze with the wine, scraping up all the yummy bits in the bottom of the pan. Mix in the demi-glace, stirring to combine. Put the steaks and mushrooms back in the pan and coat in the pan sauce. Finish with a couple of tablespoons of butter to make it rich. Put the steak and mushrooms on 2 serving plates and cut off the butcher's twine from the filets. Pour the wine sauce on top and garnish each plate with a roasted rosemary sprig. ","[Pinot Noir, Barolo, Cabernet Sauvignon, Malbec]

" 46838,"Ham and Cheese Bake 1 tablespoon extra-virgin olive oil 2 cups leftover roasted vegetables, such as potatoes, carrots, parsnips and onions
2 cups leftover cheeses, cut into pieces, such as Brie, Parmesan, and/or Gruyere
1/4 pound Canadian bacon or Black Forest ham, chopped
1/2 cup chopped scallions
12 eggs, at room temperature
2 cups milk, at room temperature
1 teaspoon kosher salt
1/2 teaspoon crushed red pepper flakes
Instructions: Preheat the oven to 350 degrees F. Grease a 9-by-13-inch baking dish with the olive oil. Spread the vegetables in the bottom, then top with a layer of the cheeses, then the ham, and then the scallions. Whisk together the eggs, milk, salt and red pepper flakes in a medium bowl. Pour the mixture over the layers and bake until lightly golden and the egg is set, about 50 minutes Allow the bake to sit for 5 minutes before cutting and serving. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 46839,"Almond or Cashew Milk 3 cups (720 ml) water 1 cup (140 g) raw almonds (soaked overnight), or cashews Sugar or sweetener, to taste (optional) Instructions: Place all ingredients into the Vitamix container in the order listed and secure lid. Select Variable 1. Turn machine on and slowly increase speed to Variable 10, then to High. Blend for 45 seconds or until desired consistency is reached. Store in refrigerator. Shake well before using. If you desire to strain away sediment, place a fine mesh sieve or filtration bag over a large bowl. Pour almond milk slowly into sieve and allow to filter through, or stir the milk in the sieve with a spatula to encourage it to pass through more rapidly. Do not strain if using cashews. *Note: Almond Milk is high in fiber only if it's not strained. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

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

recipe: Baked Salmon with Lemon and Herbs

Instructions: Preheat oven to 400F (200C). Line a b" 46840,"Maple-Candied Bacon 1 pound thick sliced bacon, good quality 1/2 cup maple syrup, Grade B 1 teaspoon Dijon mustard Finely ground black pepper Instructions: Preheat oven to 400 degrees F. Line a rimmed baking sheet with heavy foil. Place a baking rack over the lined sheet tray and arrange the bacon slices across the rack next to each other, not overlapping. In a small bowl, whisk the maple syrup and mustard. Generously spoon over the top of the bacon, and bake 12 to 15 minutes. Turn the bacon over and baste with syrup mixture. Bake an additional 5 to 10 minutes, or until the bacon has reached desired crispiness. Carefully remove the pan from the oven. Sprinkle hot bacon with a scant pinch of finely ground black pepper. Let the bacon rest on the rack for 5 minutes. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 46841,"Basil Oil 2 bunches fresh basil, stems removed 1 cup extra-virgin olive oil Kosher salt and freshly ground black pepper Juice of 1 lemon Instructions: Add the basil to boiling water for 45 seconds to 1 minute. Remove to a bowl of ice water to stop it from further cooking. Dry and add to a blender. Add the olive oil and blend until smooth. Strain through cheesecloth into a bowl. Add salt and pepper to taste. Add the lemon juice right before serving. ","[Vermentino, Sauvignon Blanc, Pinot Grigio]" 46842,"Aunt TC's Lemon-Lime Soda Cake 1 1/2 cups (3 sticks) unsalted butter, at room temperature, plus additional for greasing 3 cups all-purpose flour, sifted, plus additional for the pan 3 cups granulated sugar 5 large eggs 2 tablespoons lemon extract 1 cup lemon-lime soda, such as 7Up 3 cups sifted confectioners' sugar 1/2 cup milk 3 tablespoons lemon-lime soda, such as 7Up 2 teaspoons vanilla extract 1/2 teaspoon lemon extract Instructions: For the cake: Preheat the oven to 325 degrees F. Generously grease and flour a fluted 10- to 12-cup Bundt pan. Beat the granulated sugar and butter together in a bowl with an electric mixer until creamy and smooth, about 2 minutes. Add the eggs one at a time, mixing well after each addition. Stir in the flour 1 cup at a time, blending well after each addition, until the batter is smooth; stir in the lemon extract. Mix the lemon-lime soda into the batter and pour into the prepared pan. Bake until a toothpick inserted in the center of the cake comes out clean, about 1 hour 15 minutes. For the glaze: Beat the confectioners' sugar, milk, lemon-lime soda and extracts together in a bowl with an electric mixer on medium speed until the glaze is smooth. Pierce holes in the cake with a skewer. Pour 1/4 cup glaze over the cake. Flip the cake onto a serving plate to remove from the pan, then pour the remaining glaze on top. The cake can be served immediately, but tastes even better the longer it sits. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 46843,"Individual Shrimp Scampi Pizzas 1 (12-oz) package of SeaPak Shrimp Scampi 1 pound store bought pizza dough, fresh or frozen (thawed) 1 cup diced grape or cherry tomatoes ? cup shredded mozzarella cheese ? cup grated parmesan cheese Zest of 1 lemon 1 cup arugula Instructions: Preheat oven to 450F. Prepare scampi according to package directions and keep warm. Spray two large baking sheets with non-stick cooking spray and set aside. Divide the pizza dough into 4 equal pieces, and using your hands, stretch each into a 6-inch pizza crust. Place the crusts on the baking sheets. Brush some of the warm scampi juice on each of the dough discs and top with the diced tomatoes. Bake for 15 minutes, rotating the sheets from top to bottom to ensure even cooking. After 15 minutes remove from the oven and divide the shrimp scampi between the 4 pizzas. Top each with mozzarella cheese and put back in the oven for another 3-5 minutes. In a small bowl, toss the Parmesan cheese, lemon zest and arugula. Remove the pizzas from the oven (the crust should be a golden brown). Top each pizza with the arugula mixture and serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 46844,"Easiest-Ever Mashed Potatoes 2 pounds russet potatoes (about 4 medium) 1 1/2 teaspoons kosher salt, plus more for cooking the potatoes 4 to 8 tablespoons unsalted butter 3/4 to 1 cup whole milk Freshly ground black pepper Instructions: Lightly scrub the potatoes. Put them in a large saucepan with cold water to cover by about 3 inches and season generously with salt. Bring to a boil over high heat. Lower the heat to maintain a gentle simmer and cook until the potatoes are fork tender, about 40 to 45 minutes. Drain the potatoes in a colander in the sink. Let the potatoes cool just until you can handle them--hot potatoes make better mashed. Meanwhile, melt the butter in the pan over low heat. Hold the potatoes in a towel or in a kitchen glove and gently peel the potato skins off with a knife or your fingers. Quarter the potatoes and put then in the pan. Heat the milk in a microwave-safe measuring cup or bowl until hot. Mash the potatoes with the butter with a fork or potato masher if you have one, until most of the lumps are gone and the potatoes are smooth and fluffy. Then stir in the milk, until the mashed potatoes are light and smooth, if there are still lumps paddle them smooth with a wooden spoon. Season with 1 1/2 teaspoons salt or to taste, and pepper, to taste. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 46845,"Grilled Red Snapper with Roasted Eggplant and Peppers 1 to 1 1/2 pounds tiny baby eggplant or purple Oriental eggplant, halved 2 to 3 fresh sweet red peppers, cored and quartered 1/3 cup pure olive oil, plus olive oil to brush on grill 2 (2 1/2 to 3 pound) whole red snappers* 8 sprigs fresh rosemary 3 cloves garlic, finely chopped Salt and freshly ground black pepper to taste Instructions: Prepare an outdoor barbecue grill with good charcoal briquets or wood chips stacked against one side of the grill and let them burn until ash white. Brush the grill lightly with olive oil, then brush the eggplant and peppers lightly with the oil. Place them skin-side down on the opposite side of the grill -- not over direct heat. Roast 4 to 5 minutes on each side, until well grilled and cooked. Remove to a warm platter and reserve while grilling the fish. Brush the outside of each fish with olive oil. Fill the cavity of each fish with 2 sprigs of rosemary. Rub the garlic on the outside of the fish. Season with salt and pepper, and grill the fish in the same indirect manner 8 to 10 minutes on each side. Meanwhile, remove the leaves from the remaining 4 sprigs of rosemary. Discard the stems, coarsely chop the leaves and reserve. Remove the fish to second platter and cool 5 or 6 minutes. Because the fish has already been cooked, it can be filleted easily by running a sharp knife along the dorsal fin and lifting the fillet away from the bones using two forks to tease it free gently. Place the first fillet on a serving plate, turn over the fish, and repeat the filleting process for the second side. Serve 1 fish fillet to each person, accompanied with the grilled vegetables. Drizzle each serving with some of the remaining olive oil and sprinkle with the chopped rosemary. *If you substitute fillets for whole fish, keep in mind that they can be tricky to grill and that they cook in half the time. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Gavi]" 46846,"Snap Pea Salad with Tarragon and Fennel 2 tablespoons orange juice, plus 1 teaspoon zest 2 teaspoons hot sauce 1 tablespoon sugar 1/4 cup olive oil, divided Kosher salt and freshly ground black pepper 2 fennel bulbs, thinly sliced, fronds reserved for garnish 1/4 pound fresh sugar snap peas, about 2 cups 1/2 cup loosely packed tarragon leaves Instructions: In a small bowl, whisk together the orange juice, hot sauce, sugar and 2 tablespoons of the olive oil. Season with salt and pepper, to taste, and set aside.
Warm the remaining olive oil in a medium skillet over medium heat. Add the fennel and saute for 3 minutes. Stir in the peas along with the orange zest and season with salt and pepper, to taste. Saute until the peas turn bright green, about 2 minutes. Remove the skillet from the heat. Pour the vinaigrette over the fennel mixture. Transfer the fennel mixture to serving bowl and toss in the tarragon to release fragrance and wilt slightly. Garnish with reserved fennel fronds and serve slightly warm or at room temperature. ","[Vermentino, Sauvignon Blanc, Gruner Veltliner, Albari?o]" 46847,"Kochman's Fish Tacos One 8-ounce package black quinoa Sea salt 1 teaspoon butter 1 teaspoon garlic powder 3 ripe avocados 1 jalapeno pepper 1 red onion 1 red bell pepper 2 limes Salt and freshly ground black pepper
Salt and freshly ground black pepper 1 mango 4 plum tomatoes 1/2 white onion 1 bunch fresh cilantro 3 limes Salt and freshly ground black pepper
Salt and freshly ground black pepper 1 lime, juiced Extra-virgin olive oil 1 pound snapper or grouper (see Cook's Note, below) Ground cumin Garlic powder Jerk spice Salt and freshly ground black pepper Salt and freshly ground black pepper
1/4 cup white wine 12 soft corn tortillas, warmed for serving Greek yogurt, for serving
Instructions: For the quinoa: In a small pot, bring 3 cups water to a boil. Add the black quinoa and some sea salt. Bring back to a boil for 20 minutes, and then reduce to a simmer for another 5 minutes. Remove from the heat. Add the butter, garlic powder and some sea salt. Put to the side.
For the guacamole: Remove the skin of the avocados and remove the pits as well. Chop the avocados into small chunks and place in a medium bowl. Cut the jalapeno in half, remove the seeds and dice. Dice the red onion and red bell pepper. Add the jalapenos, onions and bell peppers into the bowl along with the juice of 2 limes. Season with salt and pepper and mix together. Cover tightly with plastic wrap and refrigerate.
For the salsa: Peel the mango and cut into small chunks. Dice the tomatoes. Chop the white onion. Wash and chop the cilantro. In a bowl, mix the mango, tomatoes, onions and cilantro with the juice of 3 limes. Season with salt and pepper.
For the fish: Chop the fish into 1-inch cubes. In a mixing bowl, combine some cumin, garlic powder, jerk spice, salt and pepper to your taste. Stir in the lime juice. Add the fish and let marinate for a few minutes.
Heat some olive oil in a saucepan over medium heat. Place the fish in the hot pan and allow it to cook for 2 minutes. Add the wine. Cook for another 4 to 5 minutes, and then set aside. Place 2 tablespoons fish on a warm tortilla and garnish with some salsa, guacamole and yogurt. (Or assemble tacos as desired.) Serve with the quinoa on the side.
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 46848,"Cranberry-Glazed Pork Tenderloin 1 cup cranberry juice 1/3 cup red currant jelly 1 tablespoon dijon mustard 1/4 cup dried cranberries 1 pork tenderloin (about 1 pound) 1 tablespoon extra-virgin olive oil Kosher salt and freshly ground pepper Instructions: Preheat the oven to 425 degrees F and line a rimmed baking sheet with foil. Combine the cranberry juice, jelly and mustard in a medium skillet over medium-high heat; cook, stirring occasionally, until thick enough to coat the back of a spoon, about 15 minutes. Remove 3 tablespoons of the glaze and set aside for brushing. Stir the cranberries into the remaining glaze; set aside for drizzling. Meanwhile, rub the pork with the olive oil, 1/2 teaspoon salt and a few grinds of pepper. Place on the prepared baking sheet and roast, turning once, 15 minutes. Remove the pork from the oven and brush all over with the reserved 3 tablespoons glaze. Continue to roast until a thermometer inserted into the thickest part of the meat registers 145 degrees F, 5 to 10 more minutes. Let rest 5 minutes, then slice and drizzle with the cranberry glaze. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 46849,"Mississippi Mud Brownies 1 (19.95 oz) pkg Duncan Hines? Family Style Chewy Fudge Brownie Mix 2 large eggs 1/3 cup water 1/3 cup vegetable oil 1 (7 oz) jar marshmallow cream 1 1/4 cups Duncan Hines? Creamy Home-Style Milk Chocolate Frosting Instructions: Preheat oven to 350 degrees F. Grease bottom of 13x9-inch pan. Combine brownie mix, eggs, water and oil in large bowl. Stir with spoon until well blended, about 50 strokes. Spread in pan. Bake at 350 degrees F for 27 to 30 minutes or until set. Spread marshmallow cream gently over hot brownies. Place frosting in microwave-safe bowl. Microwave on high power for 15 to 30 seconds. Stir until smooth. Pour frosting over marshmallow cream. Swirl with knife to marbleize. Cool completely. Cut into bars. ","[Merlot, Cabernet Sauvignon, Malbec, Zinfandel]" 46850,"Spiced Almonds 1/2 cup firmly packed dark brown sugar 3 tablespoons ground cinnamon 1 large egg white 1 tablespoon vanilla extract 2 3/4 cups (11 ounces) whole natural almonds Instructions: 1 large egg white 1 tablespoon vanilla extract 2 3/4 cups (11 ounces) whole natural almonds; ","[Chardonnay, Riesling, Gewrztraminer]" 46851,"Lemon Meringue Tartlets Ready-made mini pastry shells Lemon curd, recipe follows Meringue, recipe follows 4 egg yolks (pasteurized) 4 whole eggs 6 1/2 ounces granulated sugar 1 cup Meyer lemon juice 3 Meyer lemons, zested 1 sheet gelatin 6 ounces butter, cut into cubes 1 part egg white 1 1/2 parts sugar Instructions: Spoon a little of the lemon curd into each pastry shell. Pipe a swirl of meringue on top and serve. To make lemon curd:
Combine all of the ingredients, except butter, and whip over a double boiler. Whisk the mixture until thickened. Strain the curd into a mixing bowl and mix with paddle to cool.
Once the mixture is 140 degrees F add the butter and mix until cool. Store refrigerated, well wrapped, until ready to use. To make meringue:
In a double boiler heat the egg white and sugar until all the graininess of the sugar has dissolved.
Whip the mixture until cooled and thickened into a shiny meringue, about 4 to 7 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 46852,"Chicken with Chorizo and Cannellini 2 cups chicken stock 1 free-range chicken supreme (or skinless breast) Approximately 4 1/2-ounces trimmed kale (a generous 1/2 cup) 1 to 2 teaspoons olive oil (not extra-virgin) 4 ounces chorizo sausage, sliced then chopped 1 (14-ounce) can cannellini beans, drained Smoked sweet paprika, for garnish Instructions: In a saucepan, bring the stock to a gentle boil, lower in the chicken and cook, still gently, for 10 minutes or until all trace of pink has disappeared. Pierce with the point of a knife to check. Meanwhile, cook the kale, which you've roughly torn into pieces, in boiling salted water for about 5 minutes (if it's tough) and drain. Then heat the oil in a frying pan, throw in the chopped chorizo, add the drained cannellini and, stirring, warm everything through, moistening with a couple of tablespoons or so of the chicken stock - or more if you want this soupier. Tip the beans and chorizo into a shallow bowl or lipped plate, roughly arrange the kale on top (drizzling with a little extra-virgin olive oil if you like) and then lift the cooked chicken out of the stock with a spatula and sit this on top of the kale. Sprinkle the pale chicken breast with the paprika and gaze at your Spanish still life of a supper before eating it. ","[Rioja, Tempranillo, Garnacha, Pinot Grigio]

" 46853,"Pasta with Sun-Dried Tomatoes 1/2 pound fusilli (spirals) pasta Kosher salt Olive oil 1 pound ripe tomatoes, medium-diced 3/4 cup good black olives, such as kalamata, pitted and diced 1 pound fresh mozzarella, medium-diced 6 sun-dried tomatoes in oil, drained and chopped 5 sun-dried tomatoes in oil, drained 2 tablespoons red wine vinegar 6 tablespoons good olive oil 1 garlic clove, diced 1 teaspoon capers, drained 2 teaspoons kosher salt 3/4 teaspoon freshly ground black pepper 1 cup freshly grated Parmesan 1 cup packed basil leaves, julienned Instructions: Cook the pasta in a large pot of boiling salted water with a splash of oil to keep it from sticking together. Boil for 12 minutes, or according to the directions on the package. Drain well and allow to cool. Place the pasta in a bowl and add the tomatoes, olives, mozzarella, and chopped sun-dried tomatoes. For the dressing, combine the sun-dried tomatoes, vinegar, olive oil, garlic, capers, salt, and pepper in a food processor until almost smooth. Pour the dressing over the pasta, sprinkle with the Parmesan and basil, and toss well. ","[Chardonnay, Vermentino, Sauvignon Blanc, Pinot Grigio]" 46854,"Spicy Pepitas 2 cups Pepitas (raw hulled green pumpkin seeds)