4 (6-ounce) catfish fillets 1 tablespoon salt 1 tablespoon cracked black pepper 2 tablespoons granulated garlic 1 lemon, juiced Instructions: Preheat a deep-fryer to 350 degrees F. In a large bowl, add the flour, cornmeal, baking powder, salt and cayenne and whisk to combine. Whisk in the beer, being sure to remove any lumps. Cut the catfish fillets in half lengthwise to make 2 strips. If desired, cut into bite-sized pieces. In a small bowl add the salt, pepper and granulated garlic. Season the fillets with some of the salt mixture. Reserve the remaining salt mixture for another use. Dip each strip in the beer batter and add to the fryer, a few at a time, moving them around so they don't stick. Fry until brown and crispy, about 3 to 4 minutes. Remove from the fryer to a serving platter. Repeat with the remaining fillets and season the fish with lemon juice. ","[Chardonnay, Riesling, Sauvignon Blanc, Pinot Grigio]" 12420,"Salmon Piccata 5 ounces salmon, skin off Kosher salt and freshly ground black pepper 2 tablespoons grapeseed oil
1 teaspoon slivered garlic
1 teaspoon minced shallots
2 ounces canned cannellini beans, rinsed and drained
1 cup spinach
1 ounce lemon juice 1 ounce vegetable or fish stock
1 tablespoon capers, lightly chopped
1 tablespoon unsalted butter, at room temperature
1 tablespoon fresh parsley, chopped
Instructions: Dry the salmon with a paper towel and season with salt and pepper. Heat a skillet with 1 tablespoon grapeseed oil over medium-high heat, add the salmon and sear for 3 minutes on each side. Meanwhile, in a separate pan, heat the remaining tablespoon grapeseed oil over medium heat and saute the garlic and shallots until translucent, about 1 minute. Add the cannellini beans and warm for 2 minutes. Add the spinach and wilt for 1 minute. Remove the salmon from the hot pan, add the lemon juice, stock and capers and reduce to make a glaze, 3 to 5 minutes. Add the butter and emulsify, turning off the heat and mixing until all is incorporated. Season with salt and pepper and add the parsley. On a plate, add the cannellini and spinach mix. Place the salmon on top and spoon the sauce over the salmon. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 12421,"Miso Soup with Tofu and Mushrooms 4 cups dashi 1/2 cup sliced shiitake mushrooms 4 tablespoons red miso 10 ounces tofu, cut into 1/2-inch cubes Chopped green onions, for garnish 3 quarts cold water 3 ounces giant kelp, (kombu) 3 ounces dried bonito flakes Instructions: Heat the dashi to a simmer in a saucepan. Add the mushrooms and simmer for 3 to 4 minutes. Soften the miso in a small bowl by mixing it with a few tablespoons of hot dashi. Pour the softened miso into the saucepan. Heat the soup, being careful not to boil, and add tofu. Pour into individual soup bowls and garnish with the green onions. Combine the water and kelp in a large pot. Bring the water to a boil, removing the kelp just before water boils since it emits a strong odor. If the fleshiest part of the kelp is still tough, return it to the water for a few more minutes, along with a little cold water. (Soft kelp means sufficient flavor has been extracted.) Remove the kelp and bring stock to a full boil. Add 1/4 cup cold water to bring the temperature down quickly and add the bonito flakes. Bring to a boil, and then immediately remove from the heat. (If bonito flakes boil too long, the stock becomes bitter.) Allow the flakes to settle to the bottom of the pan, then filter the stock through cheesecloth. ","[Sak, Riesling, Gewrztraminer, Pinot Grigio]

" 12422,"Turkey Avocado Wraps 1/4 cup low-fat ranch dressing 2 tablespoons chipotle salsa 1/4 teaspoon finely grated orange zest 4 8-inch flour tortillas 12 ounces sliced oven-roasted deli-style turkey breast 1 ripe Hass avocado, pitted, peeled, and sliced 2 cups mesclun lettuce or sprigs cilantro 1 1/2 cups grated jicama 1 tomato, thinly sliced 2 scallions (white and green parts), thinly sliced
Kosher salt and freshly ground black pepper Instructions:

1. Combine ranch dressing with salsa and orange zest in a small bowl. Place tortillas on a cutting board, and evenly spread dressing, leaving about a 1-inch border, over each.
2. Layer turkey, avocado, lettuce, jicama, tomato, and scallions, leaving border, over each tortilla. Season with salt and pepper. Roll up into a pinwheel log. Cut in half and serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 12423,"Fiery Tubetti with Tuna and Black Olives Salt 1 pound tubetti, or elbow macaroni 1/4 cup olive oil 2 cans (7 ounces each) tuna packed in water 10 ounce package frozen petite peas, thawed 1/4 cup lemon juice 2 tablespoons green olive paste or pesto 1/2 teaspoon dried red pepper flakes Instructions: Bring a pot of salted water to a boil. Add pasta and cook until tender but still firm to the bite, about 10 minutes. Place olive oil, tuna, peas, lemon juice, olive paste and pepper flakes in a mixing bowl and mix well with a fork. When pasta is cooked, drain it thoroughly and return it to the pot, off heat, add tuna mixture to the pot and toss to combine; cover the pot and let mixture sit for a minute to heat through. Season to taste with salt and more pepper flakes if you wish. Leftovers are delicious served as a salad with mustard mayonnaise dressing or with a vinaigrette; chopped fresh tomatoes are a nice addition as would be chopped fresh parsley. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]" 12424,"Mixed Berry Matzo Brei 1/4 cup granulated sugar 2 teaspoons ground cinnamon 1/2 teaspoon ground cardamom 4 sheets egg matzo 4 large eggs 2 tablespoons heavy cream 1/2 teaspoon vanilla extract Pinch kosher salt 1 tablespoon neutral oil 1 tablespoon unsalted butter Mixed Berry Compote, recipe follows Lightly-sweetened whipped cream, for serving Flakey salt, for serving 1/2 pound (about 2 cups) fresh or frozen mixed berries 1 tablespoon honey 1 tablespoon lemon juice Pinch kosher salt 1 cinnamon stick Instructions: For the spiced sugar: Combine the sugar, cinnamon, and cardamom in a small bowl and set aside. For the matzo brei: Fill a large mixing bowl with cold water. Break the matzo sheets into 1- to 2-inch pieces and add to the water, allowing to moisten for 45 seconds. Drain in a colander. In the now-empty mixing bowl, whisk together the eggs, cream, vanilla, and salt. Fold the moistened matzo into the egg mixture to evenly coat. Heat the oil in a large nonstick pan or cast-iron skillet over medium-high heat. Pour in the egg-matzo mixture and spread out evenly in the pan. Using a rubber spatula, gently fold the eggs to make a soft scramble, cooking until just set (the eggs should still be a little runny). Turn off the heat. Add the butter, then fold in 1 tablespoon of the spiced sugar and most of the compote, reserving some for serving. Transfer the matzo brei to a serving bowl or platter. Sprinkle with more spiced sugar to taste, and top with the remaining compote. Serve with whipped cream, a sprinkle of flakey salt and the remaining spiced sugar on the side. Combine the fruit, honey, lemon juice, salt and cinnamon stick in a small saucepan over medium heat. Bring to a boil and cook, stirring occasionally, until the fruit is broken down but still chunky, about 10 minutes. Remove from the stove, then discard the cinnamon stick. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 12425,"Dijon-Tarragon Chicken, Mashed Potatoes with Brie or Camembert and Rainbow Chard with Bacon and Leeks 4 medium or 3 large russet potatoes 4 large cloves of garlic
Salt
1/4 cup milk or chicken stock
8 ounces ripe Brie or Camembert White pepper or finely ground black pepper, to taste
4 pieces boneless, skinless chicken breasts Salt and pepper
2 tablespoons EVOO
2 tablespoons butter
1 large or 2 medium shallots
2 cloves garlic
1 cup white wine
1 cup chicken stock or bone broth
About 1/3 cup creme fraiche or 1/2 cup heavy cream
2 tablespoons Dijon mustard
1/2 lemon
About 1/4 cup stemmed fresh tarragon
About 1 tablespoon olive oil 1 large bundle rainbow chard
6 slices meaty bacon
1 leek, trimmed
Salt and pepper
A little freshly grated nutmeg, to taste
1/2 lemon
Instructions: For the mashed potatoes: Peel potatoes and cube into uniform pieces, 8 per potato. Smash two cloves of garlic. Place potatoes and smashed garlic in saucepot, cover with water, cover pot and bring to boil. Season with salt and cook to tender, removing lid once potatoes boil. Return the potatoes and garlic to hot pot after draining, then add milk or stock and cheese and mash. Season with pepper of choice, then keep covered. For the Dijon-tarragon chicken: While potatoes are coming to a boil, remove tenders from chicken and pound the breasts (if they are large) 1/2 inch thick, then cut each into 3 pieces. Season chicken breasts and tenders with salt and pepper. Heat a large cast-iron skillet over medium-high heat with EVOO and melt butter into oil. When it foams, add chicken and brown on both sides, 6 to 7 minutes. Peel and chop shallot and chop or grate garlic. Remove chicken to a plate, add shallots and garlic and stir a minute or so. Add wine and reduce to 1/4 cup, then add stock and bring to boil. Add creme fraiche or heavy cream and simmer at low rolling boil 2 to 3 minutes, then add Dijon and juice of 1/2 lemon. Chop and add tarragon, slide chicken back into pan and leave on warm or cover pan. For the chard with bacon and leeks: While chicken is working, heat a large nonstick skillet over medium-high heat with 1 tablespoon of olive oil, 1 turn of the pan. Stem chard and chop stems; shred the greens. Chop and add bacon to the pan and brown to crisp, 4 minutes. Quarter leek and trim root, then chop; add chard stems and leek to bacon, stir 2 minutes, then wilt in chard greens. Season with salt and pepper and nutmeg to taste, then add juice of 1/2 lemon. Serve chicken alongside mashed potatoes and greens with bacon. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Gavi]

" 12426,"Smirnoff Blueberry & Lemonade 1.5 oz. Smirnoff Blueberry Vodka 3 oz. lemonade Instructions: Fill tall glass with ice. Add Smirnoff Blueberry Flavored Vodka and lemonade. Stir well. Garnish with blueberries.; ","[Riesling, Moscato, Gewrztraminer]" 12427,"Sangria 2 cups sliced fruit, any combination of oranges, lemons, apples, pears, and plums 2 tablespoons sugar 1/2 cup brandy 2 bottles red wine, preferably Burgundy Ice Instructions: Place the fruit, sugar, and brandy in a 2 to 3 quart pitcher and stir to combine. Set in the refrigerator for 6 to 8 hours. Add the wine and stir to combine. Serve over ice. ","[Burgundy, Rioja, Tempranillo]" 12428,"Blackberry Lassi 10 1/2 ounces blackberries, washed
7 ounces natural yogurt 1/2 cup water 2 tablespoons sugar or honey, plus more, as necessary 1/2 teaspoon fresh lemon juice 6 ice cubes 2 fresh mint leaves Instructions: In a food processor, combine the blackberries, yogurt, water, sugar, and lemon juice, and puree. Taste and add more sugar or honey, as necessary. Sieve the mixture to remove the seeds, and reserve the liquid.
To serve, place 3 ice cubes into each of 2 serving glasses, pour over the lassi and garnish with a mint leaf. ","[Riesling, Moscato, Vinho Verde]" 12429,"Cold Day Corn Chowder 2 tablespoons unsalted butter 4 thick slices bacon, chopped 1 medium onion, finely chopped 1 small red bell pepper, finely chopped 2 stalks celery, finely chopped Kosher salt Freshly ground black pepper 3 tablespoons all-purpose flour 1 tablespoon chopped fresh thyme 1 teaspoon paprika 2 bay leaves 6 cups low-sodium chicken broth 1 large russet potato (about 12 ounces), peeled and cut into 1/2-inch chunks 1 cup half-and-half or heavy cream 3 to 4 cups frozen fresh corn kernels (from 6 ears fresh corn) or 8-ounce store bought packages frozen corn, thawed and drained Chopped fresh chives or parsley for garnish Instructions: In a medium Dutch oven, melt the butter over medium heat. Add the bacon and cook, stirring occasionally, until crisp. Transfer to paper towels to drain.
Drain or spoon off all but 3 tablespoons of the fat in the pot. Add the onion, bell pepper, and celery and cook, stirring occasionally, until the vegetables just begin to become tender, about 5 minutes. Season with salt and pepper and add the flour, thyme, paprika, and bay leaves. Stir the flour into the vegetables to make a paste and coat them evenly. Cook a minute or two to get rid of the raw flour smell. Add the chicken broth and bring to a simmer. Cover and simmer until all of the vegetables are tender, about 15 minutes.
Uncover the pot and add the potato, half-and-half, and corn. Simmer, uncovered, until the potato is very tender but not yet falling apart, 10 to 12 minutes. If desired, puree about a cup of the soup in a food processor or blender and stir it back into the soup. Discard the bay leaves. Serve garnished with the cooked bacon and some chives or parsley. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 12430,"Spinach and Mushroom Lasagna Roll-ups with Gorgonzola Cream Sauce 16 cremini caps, cleaned with a damp towel and finely chopped in food processor 1 small yellow-skinned onion, finely chopped 2 cloves garlic, minced 2 tablespoons (2 turns around the pan) extra-virgin olive oil One 10-ounce package frozen chopped spinach, defrosted and squeezed dry Salt and pepper 1/4 teaspoon ground nutmeg or the equivalent of freshly grated 2 cups part skim ricotta 8 curly edge lasagna noodles, cooked to al dente (12 to 14 minutes) 1 cup fat free chicken broth 8 ounces Gorgonzola, crumbled 1/2 cup (3 turns around the pan) heavy cream 1 to 1 1/2 cups shredded mozzarella Steamed Asparagus Tips, recipe follows Broiled Tomatoes, recipe follows 2 small or 1 large bundle asparagus 4 vine-ripe tomatoes Extra-virgin olive oil Salt and pepper Instructions: In a medium skillet over moderate heat, saute mushrooms, chopped onions, and garlic in oil until mushrooms give off their juices and darken and onions are tender, about 7 or 8 minutes. Season with salt and pepper; the salt will help draw water out of the vegetables as they cook. Add dry chopped spinach to the pan and heat through for 1 minute. Adjust seasonings with salt, pepper, and a little nutmeg. Add ricotta and stir into mixture to heat cheese through, 1 minute longer. Remove pan from heat but leave in the warm skillet. Heat broth in a small pan over moderate heat. Melt Gorgonzola into broth and bring liquid to a bubble. Stir in cream and thicken sauce 2 minutes. Place cooked lasagna noodles on a large work surface or cutting board. Spread lasagna noodles with a layer of spinach-mushroom filling. Roll up pasta and arrange the 8 bundles in a shallow flameproof casserole dish. Pour warm sauce over roll-ups and top with mozzarella. Place casserole under broiler to melt cheese. Serve with Steamed Asparagus and Broiled Tomatoes. While you boil your lasagna noodles, place fresh asparagus tips in a small colander over the boiling water in the pasta pot. Place a lid on the colander and steam asparagus while you are cooking your pasta for 4 minutes or until tips are just tender. Split 4 vine-ripe tomatoes across the center and drizzle with extra-virgin olive oil, salt, and pepper. Broil tomatoes. Serve along side your completed casserole. Top with any fresh herb you have on hand: basil, thyme, or rosemary. ","[Chardonnay, Pinot Grigio, Barbera, Tempranillo]

" 12431,"Lime and Coconut Mojitos 1/4 cup sugar Zest of 2 limes 1/4 cup packed fresh mint leaves, plus torn leaves for garnish 1 1/2 cups coconut water, cold
1 cup lime juice (about 8 juicy limes) 1/2 cup white rum
1/4 cup coconut rum
Best-quality lime club soda, cold
Instructions: Combine the sugar, lime zest and 1/4 cup water in a small saucepan. Bring to a boil, stirring a few times until the sugar is dissolved. Chill completely before making the mojitos. Add the mint and 1/4 cup of the chilled lime syrup to a pitcher; muddle with a wooden spoon to bruise the mint. Add the coconut water, lime juice, white rum and coconut rum and stir to combine. Refrigerate, covered, for at least 30 minutes to let the flavors meld. Fill four glasses with ice, then fill by three-quarters with the rum mixture. Top off with lime club soda. Garnish with torn mint and serve. ","[Cabernet Sauvignon, Merlot, Malbec, Pinot Grigio]" 12432,"Going Green Smoothie ? cup (120 ml) water 1 cup (160 g) green grapes ? cup (78 g) pineapple chunks ? ripe banana, peeled 2 cups (60 g) fresh spinach, packed ? cup (120 ml) ice cubes Instructions: 1.Place all ingredients into the Vitamix container in the order listed and secure lid. 2.Select Variable 1. 3.Turn machine on and slowly increase speed to Variable 10, then to High. 4.Blend for 45 seconds or until desired consistency is reached. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 12433,"Steam/Sauteed Green Beans with Butter and Tarragon 1 pound green beans, stemmed 1/3 cup water 1/2 teaspoon salt 1 tablespoon butter 1 1/2 teaspoons minced fresh tarragon Instructions: Bring the water, butter, salt and green beans to a boil in a Dutch oven or large deep skillet. Cover and steam over medium-high heat until the vegetable is brightly colored and just tender, 5 to 10 minutes. Remove the lid and continue to cook until the liquid evaporates, 1 to 2 minutes longer, adding the tarragon at this point. Saute to intensify flavors, 1 to 2 minutes longer. Adjust seasonings, including pepper to taste, and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 12434,"Spanish-Style Chickpeas and Escarole 2 tablespoons extra-virgin olive oil 3 cloves garlic, thinly sliced 1 large head escarole or chicory, chopped One 15-ounce can chickpeas, rinsed and drained 1 teaspoon ground cumin 1 teaspoon pimenton (Spanish smoked paprika) Kosher salt Instructions: Heat 1 tablespoon of the oil in a large skillet over medium heat. Add the garlic and cook until slightly browned, about 4 minutes. Add the escarole in batches and cook until completely wilted, about 7 minutes. Stir in the chickpeas and cook until heated through, about 1 minute. Stir in the cumin, pimenton, remaining 1 tablespoon olive oil and salt to taste. Serve. ","[Rioja, Tempranillo, Garnacha]" 12435,"Chocolate Mango-Raspberry Creme Brulee 5 ounces semisweet chocolate 3 cups heavy cream 1/2 cup sugar 1 tablespoon framboise 8 large egg yolks 1 pint raspberries 1 ripe mango, cut into 1/2-inch dice Extra sugar for the caramel top Instructions: Preheat oven to 300 degrees. In a dry bowl, melt the chocolate over barely simmering water. Remove from heat. In a medium saucepan, combine the cream and 1 tablespoon of sugar. Bring to a scald. Meanwhile, put the remaining sugar, framboise and egg yolks in a large bowl and whisk just to blend. While gently whisking the yolks, drizzle the hot cream into them to gradually warm them up. Whisk in the warm chocolate. Strain into a pitcher. Divide the custard among 8 ramekins. Add 1/3 of the berries and 1/3 of the mango cubes. Dunk each piece of fruit so that it is completely coated with custard. Skim any bubbles off the surface. Put the cups in a roasting pan and add enough hot water to come halfway up the sides of the cups. Tightly cover the pan with foil and bake 35 to 45 minutes. They should still jiggle slightly but their surfaces should be set. Let cool to room temperature in the bath then remove the custards and refrigerate for at least 4 hours or overnight. To serve, sprinkle on some sugar and melt with tip of a propane torch flame. While still hot, sprinkle on the rest of the raspberries and mango. ","[Chardonnay, Pinot Grigio, Moscato, Riesling]" 12436,"Greek Noodle Casserole (Pastitsio) Butter, for greasing the baking dish Kosher salt 12 ounces egg noodles 2 tablespoons extra-virgin olive oil 1 large onion, chopped 3/4 teaspoon freshly ground black pepper 3 cloves garlic, chopped or smashed 1 pound ground lamb 2 tablespoons ground cumin 2 teaspoons ground coriander 1 teaspoon ground cinnamon 1/2 teaspoon ground allspice One 26-ounce jar tomato-basil sauce (3 1/4 cups) 1 1/2 packed cups fresh mint leaves, chopped 1 cup milk, at room temperature 1/2 cup heavy cream, at room temperature 3 cups grated Parmesan (about 6 ounces) 1 cup plain Greek yogurt, at room temperature 1/4 cup chopped fresh mint leaves, optional Instructions: Place an oven rack in the center of the oven and preheat to 400 degrees F. Butter a 9-by-13-inch baking dish. Bring a large pot of salted water to a boil over high heat. Cook the noodles until tender but still firm to the bite, stirring occasionally, 7 to 9 minutes. Drain and transfer to a large bowl. Heat the oil over medium-high heat in a large skillet. Add the onion, 1 teaspoon salt and 1/2 teaspoon pepper. Cook, stirring occasionally until soft, about 4 minutes. Add the garlic and cook until aromatic, about 30 seconds. Add the lamb, cumin, coriander, cinnamon, allspice, 1 teaspoon salt and the remaining 1/4 teaspoon pepper. Cook, stirring frequently, until cooked through, about 6 minutes. Add the tomato sauce and mint. Bring the mixture to a boil. Reduce the heat and simmer for 5 minutes. For the sauce: Simmer the milk and cream over medium heat in a medium heavy-bottomed saucepan. Reduce the heat to low. Add the cheese and whisk until the cheese is melted and the sauce is smooth. Remove the pan from the heat and stir in the yogurt. Add the meat sauce to the pasta and toss well until the noodles are coated. Transfer the mixture to the baking dish. Spoon the cheese sauce evenly on top and bake until golden brown, 25 to 30 minutes. Cool for 10 minutes. Sprinkle with chopped mint if using, and serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 12437,"Arugula Bread Salad 3 tablespoons Balsamic vinegar 1/3 cup extra virgin olive oil 1/2 teaspoon salt. 1/4 teaspoon ground black pepper 1 medium (2 cups sliced) red onion, peeled, sliced into 1/2 moons 1 tablespoon extra virgin olive oil 1 fresh minced clove 3 or 4 slices rustic bread, day old works great! 4 cups loosely packed arugula, washed and dried 1 cup fennel bulb, cored and thinly sliced 1/3 cup roasted bell pepper, 1/4 inch thick strips 1/4 cup pinenuts, toasted 1 1/2 cups seedless green or red grapes, picked from stem and rinsed 1/4 cup parmesan cheese, shaved or grated Instructions: In a small bowl whisk together dressing ingredients. Place red onions in baking dish lined with foil. Drizzle with 2 tablespoons of prepared dressing and toss well. Cover tightly with foil and bake at 350 degrees F for 30 minutes. Remove from oven and let cool. Mix 1 tablespoon of olive oil with crushed garlic. Brush onto bread slices. Broil or grill bread for 1-2 minutes on each side until toasted. Cut bread into strips about 1/2 inch wide. Place bread, roasted onions, arugula, fennel, bell pepper, pinenuts and grapes in large bowl, and toss with remaining vinaigrette. Sprinkle with Parmesan and serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 12438,"Tequila Mai Tai Oh My! 1 cup pineapple chunks, fresh or frozen, plus more for garnish 1/2 cup mango, fresh or frozen 1 tablespoon powdered sugar 2 cups ice 4 ounces (1/2 cup) tequila blanco 1/4 cup fresh orange juice 2 ounces guava juice 1 tablespoon grenadine syrup, plus more for garnish 4 maraschino cherries, for garnish, optional 4 cocktail umbrellas, for garnish, optional Instructions: Place the pineapple, mango, powdered sugar, ice, tequila, orange juice, guava juice and grenadine into a blender and process until smooth. Garnish with pineapple, a swirl of grenadine, a cherry and an umbrella, if desired. ","[Tequila, Cointreau, Triple Sec, Passo?]" 12439,"Margarita Bar Ice cubes Ice cubes 3 parts white tequila 2 parts Triple Sec 1 part fresh lime juice 3 parts white tequila 2 parts Triple Sec 1 part fresh lime juice 1 part water 1 part sugar 1 part water 1 part sugar 1/4 cup kosher salt 2 limes, zested 1/4 cup kosher salt 2 limes, zested Original margarita, in pitchers Buckets of ice and shakers Pineapple-Jalapeno base for margarita, recipe follows Strawberry base for margarita, recipe follows Lime-Ginger base for margarita, recipe follows Simple syrup, poured on a plate to dip glass in Lime salt Original margarita, in pitchers Buckets of ice and shakers Pineapple-Jalapeno base for margarita, recipe follows Strawberry base for margarita, recipe follows Lime-Ginger base for margarita, recipe follows Simple syrup, poured on a plate to dip glass in Lime salt 2 cups chopped fresh pineapple 1/2 fresh seeded jalapeno 2 cups simple syrup 2 cups chopped fresh pineapple 1/2 fresh seeded jalapeno 2 cups simple syrup 2 cups fresh strawberries, hulled 2 cups simple syrup 2 cups fresh strawberries, hulled 2 cups simple syrup 2 cups simple syrup 2 limes 6 slices fresh ginger 2 cups simple syrup 2 limes 6 slices fresh ginger Instructions: For the original margarita: Ratio for any volume of margarita: 3:2:1 = 3 parts tequila: 2 parts Triple Sec, 1 part lime juice. Place whichever amount you choose, depending upon your guests, into a large pitcher.; For the simple syrup: Simmer water and sugar over high heat until the sugar has completely dissolved then chill.; For the lime salt: Combine the salt and lime zest with a mortar and pestle. Set in a plate to dip your glass in.; For the margarita bar: Have buckets if ice and shakers set up around the margarita pitchers. Fill glasses with ice, original margarita and flavor profiles, if desired. Dip the rims of the glasses into the simple syrup then into the lime-salt so the salt sticks to the rim of the glass. Pour the mixed drink into your salted glass and enjoy. For the original margarita: Ratio for any volume of margarita: 3:2:1 = 3 parts tequila: 2 parts Triple Sec, 1 part lime juice. Place whichever amount you choose, depending upon your guests, into a large pitcher.; For the simple syrup: Simmer water and sugar over high heat until the sugar has completely dissolved then chill.; For the lime salt: Combine the salt and lime zest with a mortar and pestle. Set in a plate to dip your glass in.; For the margarita bar: Have buckets if ice and shakers set up around the margarita pitchers. Fill glasses with ice, original margarita and flavor profiles, if desired. Dip the rims of the glasses into the simple syrup then into the lime-salt so the salt sticks to the rim of the glass. Pour the mixed drink into your salted glass and enjoy. In a blender, combine fresh pineapple chunks with seeded jalapeno and simple syrup together until you have a nice yellow puree. Add, to taste, to original margarita.; In a blender, combine fresh pineapple chunks with seeded jalapeno and simple syrup together until you have a nice yellow puree. Add, to taste, to original margarita.; Puree strawberries in a blender with simple syrup until you have a bright pink puree. Add, to taste, to original margarita.; Puree strawberries in a blender with simple syrup until you have a bright pink puree. Add, to taste, to original margarita.; Simmer simple syrup with ginger slices and finish with fresh lime juice then cool and set in refrigerator overnight to infuse ginger flavor. Add slices of fresh lime just before serving. Add, to taste, to original margarita. Simmer simple syrup with ginger slices and finish with fresh lime juice then cool and set in refrigerator overnight to infuse ginger flavor. Add slices of fresh lime just before serving. Add, to taste, to original margarita. ","[Sauvignon Blanc, Pinot Grigio, Moscato, Cava]" 12440,"Grilled BBQ Potato Skins 3 russet potatoes, scrubbed 4 slices cooked bacon, crumbled 2 tablespoons butter, melted 1 clove garlic, minced 3/4 cup Cheddar 1/2 cup barbecue sauce, warm 1/2 pound pulled pork Sour cream, for topping 2 tablespoons snipped chives, for garnish Instructions: Preheat oven to 350 degrees F. Bake potatoes on middle rack until fork tender, about 1 hour. Remove from oven and let sit until cool enough to handle. Bake 4 strips of bacon on a small sheet pan in the oven for 15 minutes. Crumble bacon when it's cooled. Preheat grill to medium heat. Cut potatoes in half, lengthwise, and spoon out the flesh, leaving a half inch shell. Melt the butter in saucepan and add minced garlic. Brush potatoes with the butter and garlic mixture. Flip over and butter the bottoms. Place potatoes on grill and cook until crisp, about 4 to 4 1/2 minutes on each side and remove from grill. Divide the cheese, barbecue sauce and pulled pork among the potatoes. Top potato skins with sour cream, crumbled bacon and chives for garnish. ","[Zinfandel, Merlot, Malbec, Cabernet Sauvignon]" 12441,"Jeb's No Bull Burger 1 tablespoon plus 1/4 cup flaxseed meal One 6-ounce jar marinated artichoke hearts, chopped
2/3 cup oyster mushrooms, chopped
2 tablespoons jarred jalapenos, chopped
12 green olives, sliced
8 cloves garlic, finely minced
1 small red onion, chopped
1 small red pepper, chopped
4 tablespoons olive oil
Two 15-ounce cans garbanzo beans, drained
One 15-ounce can black beans, drained
1 1/2 cups gluten-free rolled oats
1/4 cup gluten-free oat flour
1/4 cup vegan Worcestershire sauce
2 teaspoons oregano
1 teaspoon paprika
1 teaspoon celery salt
1/2 teaspoon ground cumin
1/2 teaspoon cayenne pepper
1/2 teaspoon red pepper flakes
1/2 teaspoon ground sage
8 burger buns Sriracha Aioli, recipe follows Suggested toppings: pickles, red onion, tomato, mixed greens 1 cup full-fat coconut milk 1 1/4 tablespoons apple cider vinegar
1 tablespoon garlic granules
2 teaspoons ground mustard powder
1 teaspoon salt
2 cups avocado oil
1/4 cup sriracha 4 teaspoons gluten-free yellow mustard Instructions: Combine 1 tablespoon flaxseed meal and 3 tablespoons water in a small bowl to create a \flax egg\ and set aside for at least 5 minutes. In a large pot or saute pan, mix artichokes, mushrooms, jalapenos, olives, garlic, onion and red pepper with 2 tablespoons olive oil and saute over medium-high heat until vegetables have softened, 5 to 10 minutes. Mix garbanzo beans and black beans in a bowl and mash until almost no whole beans remain and the two are well combined. Mix oats, oat flour, Worcestershire sauce, oregano, paprika, celery salt, cumin, cayenne, red pepper flakes, sage and remaining 1/4 cup flaxseed meal in a bowl until well combined. Mix sauteed ingredients with the mashed bean mixture. Once well combined, mix in the dry ingredients. Lastly, add the flax egg and combine well. Heat a large skillet with remaining 2 tablespoons olive oil over medium-high heat. Using a kitchen scale, form the mixture into 4-ounce patties and place in the skillet, cooking each side until browned and internal temperature reaches 145 degrees F, 5 to 7 minutes on each side. Once cooked, slather buns, tops and bottoms, with Sriracha Aioli and toast in the skillet, sauce-side down, 2 to 3 minutes. Top burgers with pickles, red onion, tomato and mixed greens. For the vegan mayo: Pour coconut milk, vinegar, garlic granules, mustard powder and salt into a blender and begin blending. Once ingredients have come together, begin slowly pouring the avocado oil into the blender while blending, about 1 minute to pour the entire 2 cups. Once all of the avocado oil has been poured, let the blender run for 1 minute to whip the mayo. Use immediately or store in the refrigerator for up to 10 days. For the sriracha aioli: Mix sriracha, mustard and 2 cups vegan mayo in a bowl and whisk together until well combined. Use immediately or store in the refrigerator for up to 10 days. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 12442,"Muffuletta Tortellini Salad Kosher salt 8 ounces refrigerated cheese tortellini 1 pint grape tomatoes, quartered 1 cup giardiniera vegetables, drained and chopped One 6-ounce jar marinated artichoke hearts, drained and chopped
1/2 cup pimento-stuffed green olives, chopped 1/4 cup extra-virgin olive oil 1 1/2 tablespoons red wine vinegar 8 ounces fresh mozzarella-and-pepperoni rolls (or any other variation of a fresh mozzarella roll) Freshly ground black pepper 1/4 cup chopped fresh parsley Instructions: Bring a large pot of salted water to a boil. Add the tortellini and cook according to package directions. Drain and transfer to a large bowl.
Add the tomatoes, giardiniera vegetables, artichokes, olives, olive oil and vinegar to the bowl with the tortellini.
Thinly slice the mozzarella roll. Set half aside for garnishing the pasta. Quarter the remaining half and toss with the tortellini and vegetables.
Season the pasta with additional salt and pepper. Toss with the parsley, reserving about a teaspoon for garnish. Transfer to a flat plate and surround the pasta salad with the reserved cheese slices and top with the parsley garnish. Serve at room temperature. ","[Chardonnay, Vermentino, Sauvignon Blanc, Grner Veltliner]" 12443,"Mashed Rutabagas 2 pounds peeled rutabagas, cut in large chunks Cold salted water 3 to 4 tablespoons butter Pinch nutmeg Instructions: Peel rutabagas, and cut them in large chunks. Put them in a pan of cold salted water, cover, and bring to a boil. Simmer until very tender, 30 to 40 minutes. Drain the rutabagas, return them to the pan, and heat gently for 2 or 3 minutes to dry them. Mash the chunks with a potato masher or fork, the puree will always be slightly fibrous. Work in butter with a generous grate of nutmeg, taste, and adjust the seasoning. ","[Chardonnay, Riesling, Gewrztraminer]" 12444,"Cranberry-Pecan Rugelach 8 ounces (2 sticks) unsalted butter (at room temperature) 8 ounces cream cheese 2 cups all purpose or pastry flour 1/2 cup dried cranberries (craisins) 1 cup lightly toasted, chopped pecans 1 cup light brown sugar 1 teaspoon ground cinnamon 3 tablespoons melted butter 1 egg mixed with 2 tablespoons water to make a wash Instructions: With electric mixer (beater), cream together butter and cream cheese. With mixer on low, gradually add in flour. Form into 3 squat disks. Wrap and refrigerate for 2 hours or overnight. Preheat oven to 350 degrees. In a small saucepan, cover the cranberries with water and bring to a boil. Remove from heat and let cool. Drain. In a small bowl, combine pecans, brown sugar and cinnamon. Roll dough into a 10-inch circles. Paint with the melted butter. Sprinkle with the sugar/nut mixture and cranberries. With a pizza wheel, cut into 12 wedges. Roll up the wedges and line them up on a parchment lined or nonstick cookie sheet. Paint the rugelach with the egg wash. Bake for 15 minutes or set and light golden. ","[Chardonnay, Sauvignon Blanc, Riesling, Sparkling wine]" 12445,"Nectarine and Blueberry Crisp with Amaretti Cookie Topping 1 cup all-purpose flour 1/3 cup firmly packed light brown sugar 1/3 cup granulated sugar 1 cup crushed amaretti cookies, coarsely crushed 3/4 cup sliced almonds 1/2 cup (1 stick) unsalted butter, cut into 1/2-inch pieces 2 tablespoons sugar 2 tablespoons all-purpose flour 3 pounds nectarines, pitted and sliced into thick wedges 8 ounces blueberries 3 tablespoons Amaretto liqueur 1/2 cup mascarpone cheese Instructions: To make the topping: Stir the flour and sugars in a medium bowl to blend. Add the cookies and almonds and mix well. Add the butter and rub in until moist clumps form. To make the filling: Preheat the oven to 350 degrees F. Butter a 13 by 9 by 2-inch glass baking dish. Stir the sugar and flour in a large bowl. Add the nectarines and blueberries, and toss to combine. Stir in the liqueur. Spoon the fruit mixture into the prepared dish. Sprinkle the cookie topping over. Bake until the nectarines are tender and the topping is golden and crisp, about 45 minutes. Cool at least 10 minutes. Spoon the warm crisp into bowls. Top each with a dollop of mascarpone cheese and serve. ","[Chardonnay, Riesling, Moscato, Pinot Grigio]

" 12446,"Macadamia Butter Crunch Popcorn 12 cups popped popcorn 3 cups whole macadamia nuts 1 cup brown sugar 1/2 cup butter 1/4 cup light corn syrup 1/2 teaspoon salt 1/2 teaspoon baking soda Instructions: Preheat the oven to 200 degrees F. Divide the popcorn and nuts between 2 ungreased 13- by 9-inch rectangular pans. Make sure the popcorn and nuts are evenly mixed. In a medium saucepan, cook the brown sugar, butter, corn syrup, and salt over medium heat, stirring constantly until bubbly around the edges. Continue cooking for 5 more minutes, and then remove the pan from the heat. Stir in the baking soda until foamy. Pour the mixture over the popcorn and nuts, stirring until the corn is well coated. Bake, uncovered, for 1 hour, stirring every 15 minutes. ","[Chardonnay, Riesling, Gewrztraminer, Chenin Blanc]" 12447,"Sesame-Soy Green Beans and Peppers 3/4 pound green beans - look for trimmed, raw packaged beans in your produce department Salt 2 tablespoons vegetable oil, 2 turns of the pan 1 red bell pepper, seeded and thinly sliced 3 tablespoons tamari aged soy sauce 2 teaspoons sesame oil 1 tablespoon sesame seeds Instructions: Cut green beans into 2-inch pieces on an angle. Place in a skillet. Add water, salt, to taste and cook beans 5 minutes, then drain beans. Place the skillet back on stove and add vegetable oil. Heat pan over high heat until oil smokes. Add the beans and red peppers and stir-fry 2 minutes. Add the soy and sesame oil and transfer to a serving dish. Garnish with sesame seeds and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 12448,"Spinach-Cheese Swirls 1 egg 1 tbsp. water 1/2 cup shredded Muenster cheese or mozzarella cheese 1/4 cup grated Parmesan cheese 1 green onion, chopped (about 2 tablespoons) 1/8 tsp. garlic powder 2 tbsp. all-purpose flour 1/2 pkg. of a 17.3-ounce package Pepperidge Farm? Puff Pastry Sheets (1 sheet), thawed 1 pkg. (about 10 ounces) frozen chopped spinach, thawed and well drained Instructions: 1.Heat the oven to 400F. Beat the egg and water in a small bowl with a fork. 2.Stir the Muenster cheese, Parmesan cheese, onion and garlic powder in a medium bowl. 3.Sprinkle the flour on the work surface. Unfold the pastry sheet on the work surface. Brush the pastry sheet with the egg mixture. Top with the cheese mixture and spinach. Starting at a short side, roll up like a jelly roll. Cut into about 20 (1/2-inch) slices. Place the slices, cut-side down, onto 2 baking sheets. Brush the slices with the egg mixture. 4.Bake for 15 minutes or until the pastries are golden brown. Remove the pastries from the baking sheets and let cool on wire racks for 10 minutes. 5.For best results, make sure to remove as much liquid as you can from the spinach before adding it to the pastry. If it's too wet, it may make the pastry soggy. 6.For Pesto Swirls, omit all ingredients but the flour and the puff pastry. Unfold the pastry sheet as directed above. Spread 1/2 of an 8-ounce package cream cheese, softened, on the pastry sheet to within 1/2 inch of the edge. Top with 3 tablespoons pesto sauce and sprinkle with1/4 cup finely chopped walnuts. Brush the edge of the pastry sheet with water. Roll up the pastry and proceed as directed above. 7.For Ham & Broccoli Swirls, omit the spinach, cheeses, onion and garlic powder. Unfold the pastry sheet and brush with the egg mixture as directed above. Spread 1/2 of an 8-ounce container whipped cream cheese with chives on the pastry sheet. Top with 1 cup frozen chopped broccoli, thawed and well drained and 1 cup finely chopped cooked ham. Proceed as directed above. 8.For a flavor twist, try a different cheese. Any shredded cheese will work in this recipe. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 12449,"Twice Baked Potatoes 4 pounds large firm potatoes (about 10) One 12-ounce container sour cream 1/2 cup chopped green scallion onions 1 tablespoon chopped fresh basil 3 Italian tomatoes, chopped 1 rosemary sprig, chopped 12-ounces cheddar cheese, grated 2 tablespoons chopped fresh parsley Instructions: Preheat oven to 350 degrees F. Scrub the potatoes. Pat dry with paper towels. Bake potatoes for 45 minutes. Remove from oven and place on a cutting board. Let cool for 30 minutes. Slice each potato lengthwise, cutting off the top quarter. Scoop out the pulp to form the boat. Put the pulp into a large bowl and add sour cream, scallions, basil, tomatoes and rosemary. Mix together until you have a smooth texture. Stuff each potato with stuffing. Sprinkle with cheddar cheese and parsley. Place in covered barbecue and cook for another 15 minutes. Remove with barbecue tongs to serving tray and serve hot. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 12450,"French Toast Kebabs with Foil-Packet Blackberry Sauce 2 6-ounce containers blackberries (about 2 cups) 1/4 cup plus 2 tablespoons granulated sugar
1 tablespoon unsalted butter
4 large eggs 2 cups half-and-half 1 tablespoon pure vanilla extract
1 teaspoon ground cinnamon 1/2 teaspoon freshly grated nutmeg Kosher salt 1 13-ounce loaf challah bread, cut into 1 1/2-inch cubes Confectioners' sugar, for dusting Pure maple syrup, for serving Instructions: Preheat a grill to medium high. Stack two 12-inch-long pieces of heavy-duty foil. Toss the blackberries, 2 tablespoons sugar and the butter on the foil. Bring the short ends of the foil together and fold to seal, then fold in the sides and seal. Grill until the fruit is bubbling and the juices are syrupy, 12 to 15 minutes. Transfer the berries to a bowl. Meanwhile, whisk the eggs, half-and-half, the remaining 1/4 cup granulated sugar, the vanilla, cinnamon, nutmeg and a pinch of salt in a bowl until well combined. Put the challah in a 9-by-13-inch baking dish. Pour the egg mixture on top and let soak, turning to coat, 1 to 2 minutes. Thread onto 6 skewers (if using wooden skewers, soak them in water for about 20 minutes first). Grill, turning, until well marked, 6 to 8 minutes. Transfer to a platter and dust with confectioners' sugar. Drizzle with maple syrup and serve with the blackberry sauce.
","[Chardonnay, Riesling, Pinot Grigio, Sparkling wine]

" 12451,"Spicy Corn Chowder with Mascarpone 2 tablespoons butter 1/2 jalapeno, seeds discarded and chopped 1 shallot, chopped 2 (12-ounce) cans whole kernel corn 3 cups chicken or vegetable stock 1/2 cup half-and-half 1 container mascarpone cheese, divided Kosher salt and freshly ground black pepper Instructions: In a soup pot over medium heat, add the butter, jalapeno and shallot. Cook until the shallot is translucent. Stir in the corn and the stock. Increase the heat to medium-high and allow the soup to simmer for about 10 minutes. Remove the soup from heat and carefully transfer 1/2 of the mixture into a blender or food processor. Blend on the medium setting for about 1 minute. Add the blended mixture back into the pot. Stir the soup and return the pot to the stove over medium heat. Stir in the half-and-half and cook for 3 minutes. Stir in 1/2 of the mascarpone and cook for another 3 to 5 minutes. Season with salt and pepper, to taste. To serve, ladle the soup into serving bowls and garnish each bowl with a small dollop of mascarpone. The mascarpone will dissolve, creating a delicious creamy consistency. ","[Chardonnay, Sauvignon Blanc, Riesling, Gavi]" 12452,"Bourbon-Glazed Ham with Roasted Grapes 1 Archer Farms Spiral-Sliced Honey Glazed Ham 1/2 cup bourbon 1 tablespoon water 1 pound red or green grapes Instructions: Heat oven to 275 degrees F. Remove all wrapping from ham. Place in roasting pan, cut side down. Cover with foil and bake as directed. Meanwhile, heat bourbon, water and contents of glaze packet in small saucepan to boiling. Reduce heat and simmer, stirring frequently, until spices are dissolved, 1 to 2 minutes. To glaze ham, remove from oven. Increase oven temperature to 425 degrees F. While oven heats, brush or pour mixture over ham. Arrange clusters of grapes in pan around ham. Do not cover. Return to oven and bake about 10 minutes until ham is glazed a rich brown and grapes are hot. ","[Bourbon Barrel-Aged Chardonnay, Brown Sugar Merlot, Port, Tawny Port]" 12453,"Nacho Potatoes 1/2 (22-ounce) bag waffle fries (recommended: Ore-Ida) 1 (16-ounce) can black bean refried beans (recommended: Rosarita) 1 cup Mexican style shredded cheese (recommended: Kraft) 1 (2 1/4-ounce) can sliced black olives (recommended: Early California) 1/2 cup mild chunky salsa (recommended: Pace) 1/2 cup sour cream Instructions: Preheat oven to 400 degrees F. Place a sheet of tin foil on a baking sheet. Place individual waffle fries on the sheet and space evenly. Using oven mitts, place the baking sheet in the oven and bake fries for 18 to 20 minutes. While the fries are baking, open the can of black beans using a can opener and spoon into a microwave-safe bowl. Cover the bowl loosely with plastic wrap and microwave on high for 4 to 6 minutes. Using oven mitts, remove the fries from the oven and let cool about 5 minutes. To assemble, evenly space the fries on a microwave safe plate. Top each fry with 1 tablespoon of the heated beans and then sprinkle with the cheese and olives. Put the plate in the microwave and heat on high for 1 minute, or until cheese is melted. With oven mitts, remove the plate from the microwave. Top each fry with 1 teaspoon salsa and 1 teaspoon sour cream. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 12454,"Broiled Zucchini and Potatoes with Parmesan Crust 4 small new potatoes (red or white, about 1 1/2 inches in diameter) 2 tablespoons butter 1 clove garlic, minced 1 teaspoon chopped fresh thyme leaves 1 teaspoon chopped fresh rosemary leaves 2 small zucchini, cut in 1/2 lengthwise (about 1-inch wide by 5 inches long) Pinch kosher salt and freshly ground black pepper 1/4 cup grated Parmesan Instructions: Bring a medium pot of water to a boil over high heat. Add the potatoes and cook until just tender, about 8 to 10 minutes. Drain the potatoes and let cool. When cool, cut the potatoes in half. Place a medium saute pan over medium heat. Add the butter, garlic, thyme and rosemary and let cook until the butter melts, about 2 minutes. Meanwhile, season the cut sides of the zucchini and potatoes with salt and pepper. Carefully place the zucchini and potatoes cut side down in the melted butter. Let them cook until golden brown, about 12 to 15 minutes. Preheat the broiler. Line a baking sheet with foil. Place the browed zucchini and potatoes on the baking sheet cut side up. Sprinkle the tops with the Parmesan. Place in the broiler until the cheese is golden brown, about 4 minutes. Transfer to a plate and serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]" 12455,"Baked Hasselback Apples with Ice Cream Nonstick cooking spray 3 large firm Gala or Granny Smith apples, peeled, cored and halved
4 tablespoons unsalted butter
1/4 cup old-fashioned rolled oats
1/4 cup light brown sugar
2 tablespoons chopped pecans
1 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon kosher salt
Vanilla ice cream, for serving
Instructions: Preheat the oven to 400 degrees F. Spray a 9-by-9-inch baking dish with cooking spray. Place the apple halves, cut-side down, on a cutting board and slice in 1/8-inch intervals, making sure not to cut all the way through to the bottom. Arrange, cut-side down, in the prepared baking dish. Melt the butter in a saucepan over medium heat. Stir in the oats, brown sugar, pecans, cinnamon, nutmeg and salt. Carefully fan the apple slices open and spoon the oat mixture on top. Gently push some of the mixture into the cuts using the handle of the spoon. Cover the baking dish with foil and bake for 20 minutes. Remove the foil and continue baking until the apples are tender, 10 minutes more. Let cool for 5 minutes. Serve the baked apples topped with vanilla ice cream. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 12456,"Greek Yogurt with a Fig, Date, and Honey Swirl 1/4 cup walnuts 1/4 cup almonds 1/4 cup pine nuts 6 figs, fresh or dried, cut into quarters 6 dates, pitted and chopped 1/2 cup honey 1/4 cup water 1 lemon, juiced 1 cinnamon stick 2 cups Greek yogurt* Mint leaves for garnish Instructions: Toast the nuts in a saute pan over medium heat until they become fragrant. Put the nuts onto a plate and set aside; when cool enough to handle, chop them roughly. In a small saucepan over medium heat, add the figs, dates, honey, water, lemon juice, and cinnamon stick. Cook for about 10 minutes until fruit is soft. Set aside and let it cool slightly; remove the cinnamon stick. Place the yogurt in a big bowl. Spoon the warm fruit onto the yogurt and gently swirl the fruit through the yogurt. Sprinkle on the nuts and garnish with mint leaves. Serve immediately.; ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 12457,"Asparagus and Fresh Pea Frittata with Tomato-Basil Concasse 2 tablespoons olive oil 2 shallots, finely diced 1 clove garlic, finely chopped 8 plum tomatoes, seeded, peeled and coarsely chopped Salt and freshly ground pepper 4 basil leaves, cut into chiffonade 2 tablespoons olive oil 8 large eggs 2 tablespoons water 3 tablespoons grated Romano cheese 8 spears asparagus, trimmed blanched and cut into 1/2-inch pieces 1/2 cup fresh peas, or defrosted frozen peas 3 tablespoons finely chopped fresh parsley 6 basil leaves, cut into chiffonade Salt and freshly ground black pepper Instructions: Mix all the tomato-basil concasse ingredients together and set aside. Preheat oven to 400 degrees F. Heat olive oil in a large saute pan over high heat. Whisk together the eggs, water, cheese, asparagus, peas, parsley and basil until combined and season with salt and pepper to taste. Pour the egg mixture into the pan and cook until the bottom is golden brown and set. Place in the oven and cook until the frittata is cooked through. Serve at room temperature with the Tomato Concasse. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 12458,"Thursday Turkey Meat Loaf 2 slices soft white sandwich bread, torn into small pieces (about 2 cups) 1/2 cup whole milk 1 1/2 pounds ground turkey 2 large eggs, lightly beaten 1/4 cup grated Parmigiano-Reggiano cheese 8 thin slices pancetta, finely chopped 1/2 onion, finely chopped 3 cloves garlic, chopped 1/4 cup ketchup, plus more for drizzling 1 cup loosely packed flat-leaf parsley leaves, chopped 1/2 teaspoon dried oregano 1/4 cup Italian-seasoned dry breadcrumbs 1/4 teaspoon kosher salt Freshly ground black pepper Instructions: Preheat the oven to 400 degrees F. Combine the bread and milk in a large bowl and soak for 10 minutes. Add the turkey, eggs, cheese, pancetta, onion, garlic, ketchup, parsley, oregano, breadcrumbs, salt and pepper. Mix well with your hands. Shape into an 8-inch-by-5-inch loaf and transfer to a rimmed baking sheet. Bake for 15 minutes. Reduce the heat to 325 degrees F and drizzle more ketchup all over the top of the loaf. Bake until a meat thermometer inserted into the center of the loaf reads 165 degrees F, about 45 minutes. Let the meat loaf rest for 10 minutes, then transfer to a platter and serve. ","[Chardonnay, Pinot Grigio, Chianti, Tempranillo]" 12459,"Grilled Aged Shell Steaks with Chimichurri 4 New York strip steaks, about 12 ounces each Chimichurri, recipe follows Salt and pepper 1 cup Spanish olive oil 2 limes, juiced 4 cloves garlic 2 minced shallots 1 tablespoon each minced basil, thyme and oregano leaves Salt and pepper Instructions: Place steaks in a large baking dish and pour 1/2 of the chimichurri marinade over the steaks. Turn to coat the steaks. Cover and marinate in the refrigerator for 2 hours. Preheat grill to high. Remove steaks from the refrigerator 20 minutes before grilling. Remove steak from marinade and season with salt and pepper. Grill for 4 to 5 minutes on one side until golden brown, turn over and continue grilling for 4 to 5 minutes for medium-rare doneness. Remove from grill, let rest 10 minutes and serve with remaining chimichurri on the side. Combine all ingredients in a bowl and season with salt and pepper. Divide the chimichurri between 2 bowls. Use on 1/2 as a marinade and 1/2 as the finishing sauce. ","[Malbec, Tempranillo, Garnacha, Barbera]" 12460,"California BLT Egg-in-a-Hole 4 slices bacon 2 everything bagels, split 1 ripe medium avocado Juice of 1/2 lemon 1/4 teaspoon crushed red pepper flakes Kosher salt and freshly ground black pepper 2 large eggs 2 slices beefsteak tomato 1 cup arugula 1 tablespoon olive oil Instructions: Preheat the oven to 400 degrees F. Arrange the bacon in a large ovenproof skillet and cook over medium-high heat until crispy, about 4 minutes per side. Transfer to a paper-towel-lined plate. Remove all but 2 teaspoons bacon drippings from the skillet. Reduce the heat to medium. Add the 2 bagel bottoms to the skillet cut-side down and cook until light golden brown, 3 to 4 minutes.
Meanwhile, mash together the avocado, lemon juice, red pepper flakes, 1/4 teaspoon salt and a few grinds of black pepper in a small bowl. Remove the bagel bottoms from the skillet and evenly spread the avocado mash over the toasted sides; set aside. Add the 2 bagel tops to the skillet cut-side down. Crack 1 egg into each bagel hole and season with salt and black pepper. The whites will run over and under the bagels which is okay-- just make sure the yolks stay in the holes.
Cover the skillet and cook until the whites become crispy and the bottoms of the bagels are toasted, 3 to 4 minutes. Transfer the skillet to the oven and continue cooking until the whites are completely set and the yolk is still runny, about 5 minutes.
Meanwhile, layer each bagel bottom with a slice of tomato, some arugula and 2 slices of bacon. Drizzle with the oil and sprinkle with salt and black pepper. Top with the bagel tops and cut each sandwich in half. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 12461,"Chocolate Fondue 8 ounces good dark chocolate, chopped (not below 60 percent cocoa, recommended: Valrhona) 8 ounces heavy cream, scalded 1 stick butter, room temperature Orange liqueur (recommended: Grand Marnier) Marshmallows, strawberries, pound cake, dried apricot/mango/papaya, for serving Instructions: Completely melt the chocolate in a double boiler. Add the cream to a medium bowl and pour in the chocolate. Whisk the mixture very slowly creating a shiny, elastic emulsion. Whisk in the butter, then add the liqueur, to taste, until well combined. Pour the mixture into a fondue pot. Dip your choice of bites into the fondue using fondue forks and enjoy! ","[Riesling, Moscato, Tawny Port, Sherry]" 12462,"Whiskey Sour 1 cup whiskey 1/2 cup freshly squeezed lemon juice 1/4 cup sugar syrup 4 whiskey-soaked cherries Instructions: Fill a large cocktail shaker with ice, the whiskey, lemon juice and sugar syrup and shake for a full 30 seconds. Strain into chilled cocktail glasses and top each drink with a cherry. ","[Bourbon, Rye Whiskey, Scotch]" 12463,"Sausage and Gravy Kolache 2 pounds Breakfast Sausage, recipe follows 1 cup canola oil
2 tablespoons ground black pepper
4 tablespoons salt
8 ounces flour
8 cups milk
10 ounces (2 1/2 sticks) butter 4 cups milk
Two 4-ounce packages active dry yeast
4 pounds all-purpose flour
10 ounces sugar
6 egg yolks
1 tablespoon salt
2 pounds ground pork 1 pound ground beef
2 tablespoons kosher salt
2 tablespoons ground black pepper
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon chopped fresh sage
Instructions: For the sausage and gravy filling: Put the Breakfast Sausage into a pan on the stove. Pour the oil into the pan and onto the sausage. Break into bite-sized pieces and turn on the heat. Season and distribute evenly with 1 tablespoon black pepper and 2 tablespoons salt. Mix together and cook the meat until done, about 10 minutes. Once the sausage is fully cooked, turn the heat to low and distribute the flour evenly onto the sausage. Make sure the oil and the flour combine to form a thick roux. Once each sausage piece is thoroughly covered with flour, turn the heat back onto high. Add the milk to the pan and stir to break up any sausage clumps. Add the remaining 1 tablespoon pepper and 2 tablespoons salt to the milk. Bring to a simmer and cook, mixing periodically so that the flour does not cook on the bottom of the pan. Once the milk starts to boil, continually stir the mixture as it thickens, ensuring it doesn't burn. Once the sausage starts to \pull\ from the sides of the pan, the gravy is cooked completely. Pour into a dish and refrigerate overnight so it gets gelatinous. For the dough: In a sauce pan, melt the butter. When melted, whisk in the milk, then pour into a mixer bowl. Add the yeast, flour, sugar, egg yolks and salt to the bowl and mix on low until the mixture is fully incorporated. Turn the mixer up slightly and knead until the dough is smooth. Portion the dough into 3-ounce balls immediately and set aside to proof until the dough is soft and supple, about 30 minutes. Building the sausage and gravy kolache: Preheat the oven to 350 degrees F. When the dough is soft and plump, place a ball into one hand and flatten. Use a spoon to scoop the sausage and gravy filling into the center of the flattened dough in your palm. Pull the outside portion of the dough up and around the filling, pinching the dough closed at the top. Invert the ball with the seam on the bottom and place on a baking sheet. Continue with the remaining dough balls and filling. Bake the kolaches until golden brown, 12 to 15 minutes. Let cool and enjoy.
In a large bowl, add the pork, beef, salt and pepper, garlic powder, onion powder, sage and 1 tablespoon cold water and mix thoroughly. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 12464,"Cumin Pumpkin Soup 1 (15-ounce) can pumpkin (not pie filling) 1 1/2 cups reduced-sodium chicken broth 1 cup lowfat milk 1 teaspoon ground cumin 2 bay leaves Salt and ground black pepper Fresh sage leaves Popcorn and pumpkin seeds, for garnish Instructions: In a medium saucepan, whisk together pumpkin, broth, milk, and cumin. Add bay leaves and set pan over medium heat. Season with salt and pepper. Bring to a simmer. Simmer 10 minutes. Remove from heat, remove bay leaves and season, to taste, with salt and black pepper. Garnish with sage, popcorn and pumpkin seeds before serving. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 12465,"Pumpkin Spice-Rubbed Pork Loin 2 teaspoons pumpkin pie spice 1/2 teaspoon mustard powder 1/2 teaspoon onion powder 1/2 teaspoon garlic powder Salt 1/2 teaspoon freshly ground black pepper 1 (2 pound) boneless pork loin end roast 1/4 cup olive oil, divided 1 cup brown sugar Instructions: Preheat the oven to 350 degrees F. In a small bowl, add the pumpkin pie spice, mustard powder, onion powder, garlic powder, a pinch of salt and a grind or 2 of pepper. Stir and rub on all sides of the pork loin. Let rest at room temperature for up to 2 hours. Add 2 tablespoons oil to an ovenproof saute pan and, just when the oil begins to swirl, add the pork loin and sear on all sides until golden, about 3 minutes each side. Remove to a plate. In a small bowl, mix together the brown sugar, remaining 2 tablespoons oil and a pinch of salt. Rub onto the pork on all sides. Then place back into the pan and into the oven. Bake until the pork is cooked through, about 35 minutes for medium. Let the meat rest about 10 minutes before slicing. ","[Chardonnay, Merlot, Cabernet Sauvignon, Pinot Noir]" 12466,"Tres Leches 6 eggs 1 cup sugar 1/8 teaspoon salt 1 cup flour 1 can sweetened condensed milk 1 can evaporated milk 2 cups whole milk, scalded 1 teaspoon almond extract 2 teaspoons vanilla extract Instructions: Preheat oven to 350 degrees. Whip eggs, sugar and salt until tripled in volume. Fold in flour. Pour mixture into parchment lined 9 by 11-inch baking pan and bake for 25 to 30 minutes. Set aside to cool. Remove parchment paper and return cake to pan. With a fork, poke holes all over the top of the cake. Combine remaining ingredients and pour over cake. Allow liquid to soak in for 2 hours. Serve with fresh fruit and whipped cream. ","[Chardonnay, Riesling, Moscato, Sparkling wine]" 12467,"Bacon Cornbread Fritters with Spicy Buttermilk Dip 4 cups canola oil 2 1/2 cups baking mix (recommended: Bisquick) 1 1/2 cups cornmeal 1/3 cup sugar 3 eggs 1 cup milk 1 cup frozen corn, defrosted 2 teaspoons chopped fresh thyme leaves 1 teaspoon paprika 6 strips cooked bacon, chopped 6 tablespoons melted butter 1 teaspoon salt 1/2 teaspoon freshly ground black pepper 1 cup buttermilk 1 tablespoon red wine vinegar 1 tablespoon Dijon mustard 1 tablespoon grated onion 1 small jalapeno, veins and seeds removed, minced Salt and freshly ground black pepper Instructions: For the Fritters: Heat a large pot or deep-fryer with the canola oil to 350 degrees F. In a large bowl, combine the baking mix, cornmeal, and sugar. Beat in the eggs and milk until well incorporated. Mix in the corn, thyme, paprika, bacon, melted butter, and salt and pepper. Carefully drop the fritter batter in hot oil, 1 heaping tablespoon at a time. Fry in batches of 8 to 10 making sure not to overcrowd the pot. Fry until brown and crispy, about 3 to 4 minutes. Remove the fritters to a paper towel lined plate to drain. Transfer to a serving platter and serve with a side of Spicy Buttermilk Dip. For the Dip: Add all of the dip ingredients to a serving bowl and mix together until well blended. ","[Chardonnay, Sauvignon Blanc, Riesling, Zinfandel]" 12468,"Tuna Steak Burgers 1/2 cup mayonnaise 2 tablespoons adobo from a can of chipotle peppers
2 tablespoons minced fresh parsley
1 tablespoon minced capers
1 tablespoon minced shallots
2 teaspoons sherry or white wine vinegar
1 teaspoon grated ginger (grated on a rasp grater) 1 clove garlic, grated on a rasp grater Kosher salt and freshly cracked black pepper
4 fresh or frozen tuna steaks, about 4 ounces each and 3/4 to 1 inch thick, at room temperature Olive oil, for drizzling Kosher salt and freshly cracked black pepper
4 brioche or potato rolls, split
Butter, for the rolls 1 clove garlic, peeled Butter lettuce leaves, for topping Pickled red onions, for topping 1/2 jalapeno, thinly sliced
Fried Shallots, recipe follows, for topping 6 to 8 medium shallots, very thinly sliced on a mandoline Neutral oil, for frying Kosher salt Instructions: For the chipotle mayo: Whisk together the mayonnaise, adobo, parsley, capers, shallots, vinegar, ginger and garlic; season with salt and pepper. Set aside. For the tuna: Preheat a large grill pan on high heat until very hot. Drizzle both sides of each tuna steak with olive oil and season with salt and pepper. Sear the steaks on each side for about 2 minutes for medium. Meanwhile, toast the rolls, spread with a little butter and rub with the garlic. Spread both sides of each roll with the chipotle mayo. Then layer on lettuce leaves, a tuna steak and some pickled red onions, jalapenos and Fried Shallots. In a medium, heavy-bottomed pot, add the shallots and enough oil to cover by at least 2 inches. Place the pot over medium-low heat and bring to a low simmer, stirring frequently so the shallot rings separate. Cook at a low simmer until most of the bubbles subside and the shallots are browned and crispy, 20 to 25 minutes. Use a slotted spoon or sieve to remove the shallots, place on a paper towel-lined plate to drain and season with salt. Let dry at least 1 hour. If the shallots are not completely crispy, dry in the oven at 200 degrees F for another 5 to 10 minutes. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 12469,"Dan Dan Mian (Dan Dan Noodles) 2 cups vegetable oil 4 tablespoons Sichuan peppercorns (high quality)
4 pods star anise
2 sticks cinnamon
1 knob fresh ginger, peeled and sliced
4 scallion whites, chopped
1/2 cup crushed red pepper
5 pounds fresh Chinese noodles or bucatini noodles Vegetable oil 5 pounds ground pork
1 cup minced garlic
1 cup Chinese chili bean sauce
1 cup Chinese Shaoxing wine
1/2 cup dried chicken base spice powder
1/2 cup hoisin sauce Chinese black vinegar, to taste
3 tablespoons Sichuan chili oil
3 tablespoons ground black pepper, or to taste
1 tablespoon dark soy sauce, or to taste
1 tablespoon sesame oil, or to taste
1 tablespoon chicken stock or water, or more to taste 1 tablespoon peanut butter, or more to taste
1 tablespoon white vinegar, or more to taste
2 tablespoons roasted unsalted peanuts, chopped 2 tablespoons sesame seeds, toasted
2 tablespoons sliced scallions Instructions: For the crushed chili oil: Scorch the spices in the oil by heating the oil to smoking, then adding the Sichuan peppercorns, star anise, cinnamon, ginger and scallions. Cook until burned black, then remove with a slotted spoon. Add the crushed red pepper to the oil and stir until aromatic. Let cool to room temperature before storing in an airtight container. For the noodles: Cook the noodles in salted boiling water until al dente. Drain and reserve the cooking liquid. For the meat sauce: Coat a large, hot wok with oil, then add the ground pork. Cook, stirring, until medium-rare; remove from the wok and reserve. Swirl some more oil into the wok and add the garlic, chili bean sauce and 1 cup Chinese Chiu Chow Crushed Chili Oil. Cook until aromatic. Add back the pork and stir to combine. Season with Shaoxing wine, chicken base, hoisin and some black vinegar, and continue to cook until the meat is fully cooked and the wok has an aroma. Season with Sichuan chili oil, black pepper, soy sauce, sesame oil, and some of the noodle cooking liquid. For the peanut sauce: In a medium-hot wok, add the stock, peanut butter and vinegar, and mix until smooth. Taste and add more of each as desired. To finish: Dress the noodles with the peanut sauce and divide among 10 to 12 plates. Top with the meat sauce and garnish with the peanuts, sesame seeds and scallions. Serve immediately. ","[Sauvignon Blanc, Pinot Grigio, Chianti, Tempranillo]" 12470,"Dark Chocolate Macaron Cake 1 cup almond meal 1 cup powdered sugar
1/4 cup unsweetened cocoa powder
1/4 teaspoon salt
3 egg whites, room temperature
1/8 teaspoon cream of tartar
1/4 cup sugar
1/2 cup heavy cream 1/2 teaspoon pure vanilla extract
1/4 teaspoon salt
4 ounces dark chocolate (70 percent), chopped fine
1 pint raspberries
Unsweetened whipped cream, for serving
Instructions: For the cake: Preheat the oven to 350 degrees F. Line a straight-sided baking sheet with parchment. In a food processor, combine the almond meal, powdered sugar, cocoa powder and salt. Process for 30 seconds to make a very fine mixture. Set aside. Using a hand-held mixer fitted with a whisk attachment, beat the egg whites on medium speed until beginning to stiffen, about 1 1/2 minutes. Add the cream of tartar, and continue beating, slowly adding in the sugar. Beat on medium speed until glossy and stiff peaks form, an additional 1 1/2 minutes--be careful not overwhip. In 3 additions, fold the dry ingredients into the egg white mixture, just until combined and no streaks remain. Divide the batter evenly into 2 rounds on the prepared baking sheet. Bake until dry on top and slightly puffed, 25 to 30 minutes. Remove from the oven and cool completely on the baking sheet. For the ganache: Meanwhile, heat the heavy cream, vanilla and salt in a small saucepan over medium heat until small bubbles form around the edges. Place the chopped chocolate in a medium bowl and pour the cream over the chocolate. Let sit for 3 minutes, then whisk until smooth. Place a piece of plastic wrap directly on top of the chocolate and refrigerate until firm but spreadable, about 1 hour. Spread the ganache on the flat side of each cake layer. Line raspberries in circles on top of the ganache. Top with the remaining cake. Wrap with plastic wrap and let sit at room temperature for about 2 hours. Slice and serve with a dollop of unsweetened whipped cream. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 12471,"Slow Cooker Sausage Breakfast Casserole 1 pkg. (26-32 ounces) frozen shredded hash brown potatoes 1 pkg. Jimmy Dean? Hearty Original Sausage Crumbles 2 cup (8 ounces) shredded mozzarella cheese 1/2 cup (2 ounces) shredded Parmesan cheese 1/2 cup julienne cut sun dried tomatoes packed in oil, drained 6 green onions, sliced 12 eggs 1/2 cups milk 1/2 teaspoon salt 1/4 teaspoon ground black pepper Instructions:

1. Spray a 6 quart slow cooker with cooking spray. Layer 1/2 of the potatoes on the bottom of slow cooker.
2. Top with half of the sausage, mozzarella and Parmesan cheese, sun dried tomatoes and green onion. Repeat layering.
3. Beat eggs, milk salt and pepper in large bowl with a wire whisk until well blended.
4. Pour evenly over potato-sausage mixture.
5. Cook on low setting for 8 hours or on high setting for 4 hours or until eggs are set. Substitute 1 pkg. Regular Flavor Jimmy Dean® Pork Sausage Roll, cooked, crumbled for Jimmy Dean® Hearty Original Sausage Crumbles. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]" 12472,"Steamed Glutinous Rice with Coconut and Mango 1 pound glutinous rice (2 1/4 cups) 1/2 cup unsweetened coconut milk 1 teaspoon vanilla extract 1 large ripe mango, diced 1/2 teaspoon coarse ground white pepper 1 large banana leaf or cheesecloth 1/2 cup toasted unsweetened coconut Instructions: Wash rice until water is clear. Cover rice with cold water and vanilla extract and soak overnight. Drain rice and place in steamer lined with banana leaf or cheesecloth. If using leaf, make sure there is a 2 to 3-inch circle in the middle and small holes punched out. This will allow steam to pass through the leaf. Steam on high heat for 45 minutes, rice should be fully cooked but not mushy. Transfer hot rice to a large bowl and add peppercorns, mango and coconut. Serve while hot. Garnish with toasted coconut. ","[Chardonnay, Sauvignon Blanc, Gewrztraminer, Riesling]" 12473,"Rhubarb Water 2 pounds rhubarb, washed and cut into chunks 3/4 cup sugar Juice of 1/2 lemon Instructions: Put the rhubarb in a bowl, pour over 4 cups boiling water, cover, and leave at room temperature overnight. Next day, strain the liquid into a saucepan, discarding the rhubarb. Add the sugar and lemon juice, and bring to a boil 5 minutes. Cool. Taste, and add more lemon juice if necessary. Strain into a bottle, and cork. Store refrigerated, to be served ice-cold. ","[Chardonnay, Riesling, Gewrztraminer]" 12474,"Crispy Parmesan Bowls 2 cups grated Parmesan 8 cups prepared Caesar salad, for serving Instructions: In a large nonstick skillet, spread 1/4 cup cheese thinly and evenly over the bottom to form a 7-inch circle. Put the pan over medium heat and cook until the cheese is bubbling and lightly browned, about 3 minutes. Remove the pan from the heat. Put a small bowl upside down on a cutting board. When the bubbling stops, about 1 minute, carefully remove the disk with a thin metal spatula and drape it over the bowl. Press gently with the spatula so it forms a bowl. Be careful, as it is very fragile. Let cool. Remove the Parmesan bowl, put it onto a plate, and fill with Caesar salad. Serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Sparkling wine]" 12475,"Crunchy Quinoa-Crusted Chicken Tenders 1 1/2 cups cooked quinoa 1/2 cup breadcrumbs
   1 teaspoon kosher salt
   1/2 teaspoon garlic powder
   1/4 teaspoon paprika
   2 large eggs
   2 pounds chicken tenders or chicken breasts cut into strips
   Olive oil, for cooking
   Lemon Yogurt Dipping Sauce, recipe follows Roasted Cauliflower, recipe follows 1 cup plain Greek yogurt Juice of 1 lemon
   1 tablespoon chopped fresh parsley 1 tablespoon Dijon mustard
   1/4 teaspoon garlic powder
   1/4 teaspoon kosher salt
   4 cups cauliflower cut into florets (yellow, purple, white and green) 2 tablespoon olive oil
   Kosher salt Instructions: Pour the quinoa onto a towel and blot to remove any excess moisture. Combine quinoa, breadcrumbs, salt, garlic powder and paprika in a shallow bowl. Whisk the eggs together in another shallow bowl. Dip the chicken into the egg, and then into the quinoa mixture, pressing evenly to coat. Add a thin coat of olive oil to large skillet over medium-high heat. Add chicken in batches and cook until quinoa is golden and chicken is cooked through, 4 to 5 minutes on each side. Serve with lemon yogurt dipping sauce and roasted cauliflower on the side. Combine the yogurt, lemon juice, parsley, mustard, garlic powder and salt in a bowl and mix well. Preheat the oven to 425 degrees F. Place cauliflower on a baking sheet, drizzle with olive oil and toss to coat. Sprinkle with salt. Bake until golden, 35 to 40 minutes. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 12476,"Crab Cakes 1 egg 2 teaspoons seafood seasoning (recommended: Old Bay Seasoning) 1/2 cup mayonnaise 1/4 cup panko (Japanese breadcrumbs) 1 teaspoon gingerroot juice or powder 1 teaspoon hot sauce (recommended: Tabasco) 1 lemon, juiced 3 tablespoons grapeseed oil 1 pound lump crab, picked All-purpose flour, for dusting Instructions: In a large bowl, thoroughly mix the egg, seafood seasoning, mayonnaise, breadcrumbs, ginger juice or powder, hot sauce, lemon juice, and oil. Add the crab and blend into the mixture, being careful not to break up the lumps of meat. Refrigerate for 30 minutes to 1 hour.
   Portion the crab into 2-ounce cakes and lightly dust with flour. Heat a skillet over medium heat with the oil. Add the cakes and saute until golden brown, 2 to 3 minutes. Flip and cook on the second side until golden brown, 2 to 3 minutes. Repeat the process until all the cakes have been cooked. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 12477,"Chicken Tikka Masala 3 boneless, skinless chicken breasts 1/2 cup plain yogurt
   1/4 cup lemon juice
   1 tablespoon minced fresh ginger
   3 teaspoons garam masala
   3 teaspoons salt
   2 teaspoons paprika
   2 teaspoons ground turmeric
   6 cloves garlic, minced
   3 tablespoons canola oil 3 teaspoons whole coriander seeds 3 teaspoons ground cumin
   8 cloves garlic, minced
   1 large onion, finely chopped
   2 tablespoons minced fresh ginger
   Salt 4 teaspoons garam masala
   2 teaspoons paprika
   2 teaspoons ground turmeric
   One 16-ounce can tomato puree
   2 cups heavy cream
   1 teaspoon dried fenugreek leaves
   1/4 cup fresh cilantro, for garnish
   Cooked rice or naan, for serving
   Instructions: For the chicken marinade: Slice the chicken into bite-sized chunks. Combine the cubed chicken with the yogurt, lemon juice, ginger, garam masala, salt, paprika, turmeric and garlic and stir until well-coated. Cover and refrigerate for at least 1 hour, or up to overnight. Preheat a tandoor (clay) oven or grill. Place the marinated chicken pieces on skewers, then place them in the tandoor oven. Cook until cooked well, about 15 minutes. For the sauce: Heat the oil in a large pot over medium heat, then add coriander and cumin, followed by the garlic, onions, ginger and salt to taste. Cook, stirring occasionally, until golden brown, then add the garam masala, paprika and turmeric and stir constantly until the spices are fragrant, about 30 seconds. Stir in the tomato puree and 1 1/4 cups of water, then bring to a boil and cook for about 15 minutes. Pour in the cream. Remove the chicken from the skewers and add to the sauce, cooking for another 5 minutes, then finish with the fenugreek leaves. Garnish with cilantro and serve over rice or alongside naan bread. Enjoy! ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 12478,"Lucerne Cheese Torte 1 cup sifted cake flour 1 tablespoon granulated sugar 1/8 teaspoon salt 2 tablespoons unsalted butter 4 large eggs, room temperature 1/2 cup granulated sugar 1 teaspoon vanilla 1 1/4 cups water 2 1/4 cups granulated sugar 1/4 cup fresh lemon juice, strained 4 ounces cream cheese, room temperature 3 tablespoons unsalted butter, room temperature 1 tablespoon sour cream 1 teaspoon lemon zest 2 large egg yolks 2 tablespoons water 1/4 cup granulated sugar 1/4 cup heavy cream Instructions: For the cake: Position rack in lower third of over 5 to 6 inches from the bottom and preheat to 350 degrees. Grease the bottom and sides of a 8-inch round pan with solid shortening. Dust generously with flour, tilt to distribute, then tap out excess, and insert a parchment or waxed paper liner.
   Pour the flour, 1 tablespoon sugar, and salt in that order into a triple sifter or sieve. Sift onto a sheet of waxed paper to distribute the sugar evenly and to remove any lumps in the flour, set aside. Melt the butter in a small saucepan over low heat. Pour into a 1 quart mixing bowl, and set aside.
   Crack the eggs into the bowl of a heavy-duty mixer. Add the 1/2 cup sugar, and whisk by hand to combine. Rest the bowl in a shallow pan, such as a 10 inch skillet, filled with 1-inch of water that feels hot to the touch (120 degrees). To prevent the eggs from setting, whisk them continuously for about 30 seconds. Now test if the mixture has warmed to body temperature, taking care that it does not exceed 110 degrees.
   Attach the bowl to the mixer, and with the whisk attachment, whip on medium speed (#5) until the mixture has cooled and increased considerably in volume (tripled or more), appears light in texture and almost white in color, and has thickened to the consistency of a whole egg meringue (about 3 to 4 minutes). Pour in the vanilla during the final moments of whipping. Test if it is time to fold in the flour by lifting the whisk. If some of the mixture falls back into the bowl in ribbons and remains on the surface, proceed. But if it sinks back into the batter right away, continue whipping for a few more minutes, or until the desired consistency is achieved. Then remove the bowl and its whisk from the mixer.
   With the aid of a flexible metal icing spatula, scoop up one third of the flour mixture, and sprinkle it over the top. Using a rubber spatula, fold the mixture into the batter just until incorporated. Repeat procedure two more times, folding just until all the flour has been absorbed.
   Gently pour about 1 cup of the batter into the melted butter, and with the rubber spatula, fold until combined. Return the butter mixture to reserved batter, and again fold to combine. Gently pour the mixture into the pan, taking care not to deflate the foam structure you have created. With a rubber spatula, smooth the top of the batter, working from the center outward, until a slightly raised ridge forms around the outside rim. (Since the cake bakes faster near the metal rim, mounding the batter around the edges assures a more evenly baked layer.) Bake for 25 to 27 minutes, or until the top springs back slightly when lightly touched, sounding spongy when tapped, and the sides begin to contract from the pan.
   Place the cake on a rack to cool for 5 to 10 minutes. With mitts, tilt and rotate the pan, and gently tap it on the counter to see if the cake is releasing from the metal sides. If not, or if in doubt, run a small metal spatula or the thin blade of a table knife between the outside cake edge and the metal rim, freeing the sides and allowing air to get under the layer as it is rotated. Cover the pan with another cooking rack, invert it onto that rack, and carefully lift the pan from the cake to remove. Slowly peel off the parchment liner, turn it over so that the sticky side faces up, and reposition it on top of the cake. Cover with the first rack, invert the layer right side up, and remove the top rack. Allow cake to cool completely.
   If you plan to assemble a dessert later in the day or the next, leave the genoise out, uncovered, on a rack to airdry. (Most genoises benefit from slight staling since they will absorb the dessert syrup more easily.) The theory behind using dessert syrup is twofold: It makes it possible to keep the dessert longer, and it adds to a complexity of flavors.) For the syrup: Pour the water into a 1 1/2 quart saucepan. Add the sugar; stir to blend; then bring to a boil over medium heat. Remove from heat and cool. Pour into a container with a lid and refrigerate up to 6 months. Combine the Soaking Syrup and lemon juice in a liquid cup measure. Set aside. For the filling: In a 2 to 3 quart mixing bowl, manipulate the cream cheese with a rubber spatula until smooth. Gradually add the butter, stirring until smooth and homogeneous. Lastly, stir in the sour cream and lemon zest; set aside. Place the egg yolks in the bowl of a heavy-duty mixer and with the whisk attachment, whip them on medium speed (#5) until light in color and fluffy in texture (about 2 minutes). Detach whisk and remove bowl; set whisk close by to use later. Combine the water and sugar in a heavybottomed saucepan or sugar pot. Place over low heat, swirling the pot occasionally to distribute heat until the sugar completely dissolves (about 2 minutes). Keep a pastry brush in a small glass of water to wash down any sugar crystals that form along the sides of the pot. As soon as the sugar has dissolved, increase heat to high and boil until it registers 238 degrees (soft ball stage) on a mercury candy thermometer (about 5 minutes). Quickly pour the syrup into the center of the whipped yolks and whisk vigorously by hand to combine, using the mixer's whisk attachment. Reattach the bowl and its whisk to the mixer and whip on medium speed (#5) until the egg yolk mixture thickens, increases in volume, lightens in color and texture and cools to room temperature (about 4 minutes). Whisk into the cream cheese mixture until blended smoothly. Whip the heavy cream in a deep 1 1/2 quart mixing bowl until soft peaks form. Then fold into cream cheese buttercream. The consistency is soft and thin, but after refrigeration, the cream cheese and fat become firm to give the filling body and texture. Yield: 1 1/2 cups Cutting the Cake:
   The genoise is cut in such a fashion that its exterior is left intact, but a core is removed. Imagine a 1/2-inch thick border around the outside edge of the cake. Now, using the tip of a shortbladed paring knife, cut along the imaginary line with a sawing motion around the entire cake, stopping short of the cake's bottom by 1/2-inch. Loosen the 6 1/2-inch circle or inner core of the cake without disturbing the outer shell. Using a small serrated knife, such as a tomato knife, insert the blade into the side of the cake 1/2-inch from the bottom, creating a small slit. Keeping the knife horizontal and level, pivot the serrated edge in one direction, trying not to cut through the outer shell of cake. (This will eventually loosen the entire bottom of the inner core.)
   Remove the knife, insert it back into the slit with the serrated edge facing the opposite direction, and pivot the other way. Repeat three more times, rotating the cake a quarter turn each time. After completing four cuts, you should have loosened the core sufficiently to lift it out. Test it gently with a fork around the edge of the core; if you meet resistance anywhere, insert the serrated knife back into the nearest slit, and pivot the blade again. Be patient and keep pivoting as well as tracing the top circle, and soon you'll be able to lift the core with the aid of the fork.
   Remove the center core of the cake; it should measure about 6 1/2 to 7 inches in diameter and be about 1-inch thick. Place the core on a flat work surface. Mentally divide it in half horizontally. Now, using the paring knife, cut all the way around the side of the cake about 1/2-inch deep on that imaginary line. Slide a 12-inch knife into the cut. Holding the knife steady in that path, rotate the cake in a circle into the knife blade, cutting in a slow sawing motion all around, until the cake is evenly split into two 1/2-inch thick layers.
   Remove the top 1/2-inch layer, wrap it in plastic, and save for future use. Split the remaining 1/2- inch layer into two 1/4-inch thick layers, using the same cutting procedure as above. Remove the top 1/4-inch layer and set aside. (Use a removable quiche bottom to aid in lifting, if necessary.) ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 12479,"Orange Cream Pop Sundae 2 pints vanilla ice cream Orange Magic Chocolate Sauce, recipe follows Chocolate-Dipped Clementine Segments, recipe follows 4 fresh mint sprigs
   1/2 cup coconut oil 1 tablespoon corn syrup
   1 1/2 teaspoons orange or clementine zest
   5 drops orange gel food coloring
   1 1/4 cups chopped white chocolate or white chocolate chips
   1/2 cup chopped dark chocolate or dark chocolate chips 2 clementines, peeled and separated into segments
   1/2 teaspoon flaky sea salt
   Instructions: Divide the ice cream among 4 bowls. Top the ice cream with the Orange Magic Chocolate Sauce; wait 30 seconds for the sauce to harden. Garnish each dish with 3 Chocolate-Dipped Clementine Segments and a sprig of mint. Set up a double boiler by placing a small bowl over a small pot with a little bit of water, making sure the water does not touch the bottom of the bowl. Heat the pot over low heat and bring the water to a very light simmer. Combine the coconut oil, corn syrup, zest and food coloring in the bowl. Warm over low heat until the oil is melted. Allow the zest to steep in the oil for a few minutes. Turn off the heat, add the chocolate and let sit until the chocolate begins to melt. Whisk until well combined and smooth. Pour the sauce over your favorite ice cream and it will harden within 15 to 30 seconds. Line a baking sheet with parchment paper or a silicone baking mat. Set up a double boiler by placing a small bowl over a small pot with a little bit of water, making sure the water does not touch the bottom of the bowl. Heat the pot over low heat and bring the water to a very light simmer. Put the chopped chocolate in the bowl and heat, stirring occasionally, until melted. Remove from the heat. Carefully dip half of a clementine segment into the melted chocolate, letting the excess chocolate drip off. Place on the prepared baking sheet and sprinkle lightly with the sea salt. Repeat with remaining clementine segments. Let set about 30 minutes. ","[Chardonnay, Riesling, Moscato, Pinot Grigio]

" 12480,"Maple Sticky Buns 1 tablespoon yeast 2 cups warm water 2 tablespoons Vermont maple sugar (grade B) 2 tablespoons light oil 2 teaspoons salt 5 cups unbleached white flour 1/2 cup nonfat dry milk 2 tablespoons wheat germ 1 1/2 cups Vermont maple syrup (either grade A medium or grade B dark) 2 cups walnuts, chopped Instructions: Preheat oven to 350 degrees F. Dissolve the yeast in the warm water and add maple syrup. Let the mixture sit for a few minutes until it builds a froth. When frothy, add oil, salt and 2 cups flour. Beat well. Add dry milk and wheat germ and mix, then add 2 to 3 more cups flour a little at a time. Knead dough for about 10 minutes. Let dough rise until it doubles in size and punch down. Roll dough to about 1/4 to 1/2-inch thickness and spread butter and sprinkle maple sugar onto dough. Roll dough up like a jelly roll. Slice rolls about 1 inch thick and arrange into 2 (8-inch) round pan that have been prepared as follows: In each pan, melt about 1 tablespoon butter. Add 3/4 cup grade A (medium) or grade B (dark) maple syrup and 1 cup chopped walnuts. Let the dough rise again until doubled in size. Bake until golden, about 30 minutes. Serve warm and enjoy! ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 12481,"Spatchcocked Cornish Hen with Mashed Potatoes 1 teaspoon garlic powder 1 teaspoon pimenton
1 sprig fresh rosemary, leaves chopped
Zest of 1 lemon
1 tablespoon coriander seeds
1 tablespoon cumin seeds
1 Cornish game hen, spatchcocked
Kosher salt
Crushed red pepper
1/4 cup olive oil, plus more for drizzling
Mashed Potatoes, recipe follows 3 Yukon Gold potatoes, chopped 3 cloves garlic Kosher salt 1 2/3 cups heavy cream, plus more as needed
2 tablespoons cold butter, plus more as needed
Instructions: Preheat the oven to 400 degrees F. Combine the garlic powder, pimenton, rosemary and lemon zest in a small bowl. Toast the coriander and cumin seeds in a small pan until fragrant, about 5 minutes. Combine the toasted seeds with the other spices and grind in a spice grinder. Season the game hen with salt and crushed red pepper. Heat the olive oil in a cast-iron skillet over high heat. Sear the hen, skin-side down, adjusting the heat as necessary. Place the brick on top of the hen and cook until evenly browned. Remove the brick and flip the hen. Rub some of the spice mixture onto the skin side. Flip the hen over and rub some of the spice mixture onto the back side. Roast in the oven, skin-side down, for 15 minutes. Flip the hen skin-side up and continue to roast until the skin is crispy and the internal temperature is 165 degrees F, about 15 minutes more. Let rest. Serve drizzled with olive oil, with Mashed Potatoes on the side. Place the potatoes and garlic in a large pot and cover with cold water. Bring to a boil over medium-high heat and heavily season the cooking water with salt. Turn down the heat and simmer until the potatoes are fork tender; drain. Pass the potatoes through a food mill into a bowl. Meanwhile, bring the cream to a simmer in a small saucepan. Add 1/4 cup of the heated cream and the cold butter to the potatoes and stir vigorously. Add more cream and butter as needed. Season with salt. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Garnacha]

" 12482,"Pantry Grain Bowl 1 cup cooked grain, like barley, brown rice or farro, or cooked root vegetable 3 cups raw vegetables or 1 1/2 to 2 cups cooked vegetables (carrots, asparagus, green beans, radishes, broccoli)
1/2 cup cooked lentils or black beans or 4 ounces cooked protein, like chicken or hard-boiled egg A little good fat, like avocado, a splash of extra-virgin olive oil or homemade dressing, recipe follows Savory topping like tamari or nutritional yeast 1 tablespoon seeds or nuts, like sunflower, almonds, walnuts, pepitas
2 cloves garlic 1/3 cup whole-grain spicy mustard
1/4 cup white vinegar
1/4 cup extra-virgin olive oil
1/2 teaspoon salt
2 scallions, green and white parts, minced
Instructions: Start with a hearty base of grains or cooked root vegetables or a mix of both. Add a generous serving of greens or other vegetables, cooked or raw, and a protein of some kind, anything from tempeh to a hard-cooked egg to chicken, lentils, black beans or a scoop of tasty hummus. Consider adding a little good fat: an avocado, a homemade dressing or just a splash of extra-virgin olive oil. Bump up the flavor and texture by experimenting with savory twists--a splash of tamari or a sprinkle of nutritional yeast, perhaps a smattering of pepitas or sunflower seeds or any other crunch. It's up to you. In a blender, combine the garlic, mustard, vinegar, oil, salt and scallions and blend until smooth. The dressing can be stored in an airtight container in the refrigerator for up to 1 1/2 weeks. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]

" 12483,"Roasted Fennel with Parmesan 4 large bulbs fennel, trimmed and cut horizontally into 1/4-inch slices, fronds reserved 1 teaspoon kosher salt
1 teaspoon grated lemon zest (about 1 lemon)
1 clove garlic, sliced
1/2 cup freshly grated Parmesan 1/3 cup olive oil, plus for oiling the baking dish 2 tablespoons pomegranate seeds
Instructions: Preheat the oven to 375 degrees F. Lightly oil a 13-by-9-by-2-inch glass baking dish. Arrange the fennel in the baking dish. Sprinkle with the salt, lemon zest and garlic. Top with the Parmesan and drizzle with the oil. Bake until the fennel is fork-tender and golden brown, about 45 minutes. Chop enough of the reserved fennel fronds to equal 2 teaspoons. Sprinkle the roasted fennel with the chopped fronds and the pomegranate seeds. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 12484,"Grilled Paprika Chicken Wings with Chimichurri 4 pounds chicken wings, split at the joint, wingtips removed and discarded 1/2 cup plus 2 tablespoons extra-virgin olive oil 3 tablespoons sweet paprika Kosher salt and freshly ground pepper 3 tablespoons red wine vinegar 4 cloves garlic, roughly chopped 1/2 cup packed fresh parsley leaves 1/2 cup packed fresh cilantro leaves 2 tablespoons packed fresh oregano leaves 1/4 cup ice cubes 1 jalapeno, stemmed, seeded and roughly chopped Vegetable oil, for oiling the grill grates Instructions: Combine the chicken wings, 1/4 cup of the olive oil and paprika in a large bowl, sprinkle liberally with salt and pepper then toss until evenly combined. Refrigerate for at least 2 hours or up to overnight. Meanwhile, make the chimichurri: Combine the vinegar, garlic and a generous pinch of salt in a blender and blend on low until smooth. Add the parsley, cilantro, oregano, ice and jalapeno and blend on medium speed. With the blender running, slowly drizzle in the remaining 1/4 cup plus 2 tablespoons olive oil and puree until smooth, about 1 minute, stopping to scrape down the sides if necessary. Season the chimichurri with more salt and pepper and transfer to a serving bowl, cover with plastic and refrigerate until ready to serve. Preheat a grill to medium. Brush the grill grates with vegetable oil. Grill the chicken wings, turning every 6 minutes, until golden brown, lightly charred at the edges and cooked through, about 25 minutes. Transfer the wings to a serving platter and season with salt to taste. Drizzle with some chimichurri sauce and serve the remaining sauce on the side. ","[Malbec, Tempranillo, Garnacha, Barbera]" 12485,"Sue and Gloria's Baked Beans Four 16-ounce cans baked beans One 20-ounce can crushed pineapple, drained 1 cup molasses 1 cup BBQ sauce 2 tablespoon yellow or brown mustard 5 slices cooked bacon, crumbled One 6-ounce can french-fried onions, crushed Salt and freshly ground black pepper Instructions: Preheat oven to 350 degrees F. In large bowl, mix together beans, pineapple, molasses, BBQ sauce, mustard, 1/4 of the bacon, and 1/4 of the onions. Add some salt and pepper, to taste. Pour beans in 9- by 13-inch casserole dish and sprinkle remaining crushed onions and bacon on top. Cook in oven for 1 hour or until beans brown and bubble. Serve warm. ","[Merlot, Zinfandel, Syrah, Malbec]" 12486,"Sausage Gravy Breakfast Lasagna Kosher salt and freshly ground black pepper 8 ounces lasagna noodles (about 12) 3 tablespoons olive oil, plus more for tossing and greasing the baking dish
2 pounds bulk breakfast sausage, thawed 1 bunch scallions, whites cut into 1/2-inch pieces and greens thinly sliced
1/2 cup all-purpose flour 4 cups whole milk
1/2 teaspoon freshly grated nutmeg 2 cups shredded low-fat mozzarella cheese 8 ounces white Cheddar, shredded 1/2 cup grated Parmesan Two 10-ounce packages frozen chopped spinach, thawed and excess liquid squeezed out
1/4 cup fresh parsley leaves, chopped Instructions: Bring a large pot of salted water to a boil. Add the noodles, and cook according to the package directions. Strain into a colander, and toss with some oil. Drape the noodles over and around the side of the colander to cool. Meanwhile, heat 3 tablespoons oil in a large nonstick skillet over medium-high heat. Add the sausage and scallion whites, and cook, stirring and breaking the meat up into bite-size pieces (not crumbs), until the sausage is browned and cooked through, about 8 minutes. Sprinkle the flour over the cooked sausage, and stir until it is completely absorbed. Add 2 cups milk, and stir until it starts to thicken. Stir in the remaining 2 cups milk, bring to a simmer and stir until the sauce is thick enough to coat the back of a spoon, about 2 minutes. Stir in 2 teaspoons salt, 1 1/2 teaspoons pepper and the nutmeg. Remove the sauce from the heat, and let cool. Mix together the mozzarella, Cheddar and Parmesan in a medium bowl. Oil a 9- by 13-inch baking dish. Spread about 4 tablespoons of the sauce (without big pieces of sausage) over the bottom. Arrange 4 slightly overlapping noodles to fully cover the bottom of the dish. Spread 1/3 of the remaining sauce over the noodles. Spread 1/2 the spinach in an even layer. Sprinkle with about 1/3 of the scallion greens, 1/4 teaspoon salt, a few grinds of pepper and 1/3 of the cheese mixture. Continue layering with 4 more noodles, 1/2 of the remaining sauce, the remaining spinach, 1/2 of the remaining scallion greens, 1/4 teaspoon salt, a few grinds of pepper and 1/2 of the remaining cheese. Finish the lasagna with the remaining noodles, sauce and cheese. Cover the top with plastic wrap, and refrigerate overnight. Do the same with the remaining scallion greens. Preheat the oven to 350 degrees F. Remove the plastic wrap from the baking dish, and cover with foil. Bake until the cheese is melted and bubbly, about 45 minutes. Uncover the dish, and continue to bake until the lasagna is slightly browned, 10 to 15 minutes. Top with the remaining scallions, the parsley and a sprinkle of black pepper. Let sit for at least 15 minutes, then slice and serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 12487,"Pork Shoulder Lettuce Wraps with Kimchi One 12-ounce can cola, such as Coke 1/4 cup fresh cilantro, coarsely chopped 1/4 cup soy sauce 2 tablespoons sesame oil 2 tablespoons rice vinegar 1/2 teaspoon coarsely ground black pepper 8 cloves garlic, chopped 1 1/2 pounds pork shoulder steak, no more than 3/4-inch thick, not trimmed Boston lettuce leaves, for serving Gojuchang Sauce, recipe follows Quick Kimchi, recipe follows 1 head napa cabbage, halved and shredded thinly 1/3 cup rice vinegar 2 tablespoons fish sauce 1 tablespoon gochujang sauce 1 tablespoon honey 1 teaspoon grated ginger 3 cloves garlic, knife pureed 2 serrano chiles, seeded and chopped
1/2 cup chopped fresh cilantro 4 green onions, sliced 2 tablespoons gochujang sauce 1 tablespoon soy sauce 1 tablespoon rice vinegar 2 teaspoons honey 2 teaspoons toasted sesame seeds 1 teaspoon sesame oil 2 cloves garlic, finely chopped 2 green onions, halved lengthwise and thin sliced crosswise Instructions: Whisk the cola, cilantro, soy sauce, sesame oil, vinegar pepper and garlic in a large baking dish. Add the pork and turn to coat. Cover the baking dish and marinate in the refrigerator for at least 2 hours and up to 8 hours.
Prepare the grill for indirect grilling, with part of the grill at high heat. Remove the pork from the marinade 30 minutes before grilling to take the chill off.
Grill the pork until charred, about 3 minutes. Flip the pork and grill for another 3 minutes. Both sides of the pork should be nicely charred. Move the pork to indirect heat, cover the grill, and cook for about 5 minutes until a meat thermometer inserted in the pork registers 150 degrees F. Remove the pork from the grill and set aside, loosely tended with foil, about 10 minutes.
Cut the pork, against the grain, into thin strips. Fill the lettuce leaves with some of the pork, a drizzle of the Gojuchang Sauce and top with the Quick Kimchi. Put the cabbage in a large bowl. Make an ice bath in a larger bowl.
Combine the vinegar, fish sauce, gochujang, honey, ginger, garlic and chiles in a small saucepan. Bring the mixture to a simmer and immediately pour over the cabbage. Set the bowl of cabbage in the ice bath and cool, tossing occasionally. When the cabbage is cool, add the cilantro and onions.
Whisk the gochujang, soy sauce, vinegar, honey, seeds, sesame oil, garlic and onions in a small bowl.
","[Chardonnay, Pinot Grigio, Vermentino, Tempranillo]" 12488,"Pretzel Rolls 1 cup milk 1 1/4-ounce package active dry yeast (2 1/4 teaspoons) 1 tablespoon packed light brown sugar 2 1/2 cups all-purpose flour, plus more for dusting 1 teaspoon fine salt 2 tablespoons unsalted butter, at room temperature Cooking spray 1/2 cup baking soda 1/4 cup coarse sea salt, plus more for sprinkling 1 large egg, lightly beaten Instructions: Warm the milk in a small saucepan until a thermometer registers 110 degrees F. Pour into a medium bowl; sprinkle with the yeast and let soften, about 2 minutes. Sprinkle with the sugar and set aside until foamy, about 5 minutes. Combine the flour and fine salt in the bowl of a stand mixer fitted with the dough hook. With the mixer on low speed, add the yeast mixture and butter and mix until the dough is slightly smooth and soft but still sticky, about 2 minutes. Coat a large bowl with cooking spray; add the dough, cover with plastic wrap and let rise at room temperature until doubled in size, about 1 hour. Generously coat a baking sheet with cooking spray. Turn the dough out onto a lightly floured surface. Stretch into a 16-inch-long log, about 2 inches wide; cut into 8 even pieces. Roll and stretch each piece into a 6-inch-long rope, then wind into a coil; tuck the end underneath. Transfer the rolls to the baking sheet and cover with plastic wrap. Let rest at room temperature 15 minutes, then refrigerate until slightly puffed, about 2 hours. Preheat the oven to 400 degrees F. Fill a large pot or deep skillet with 3 inches of water. Add the baking soda and 1/4 cup coarse salt and bring to a boil. Add half of the rolls and cook until slightly puffed, about 1 minute, flipping halfway through with a slotted spoon. Recoat the baking sheet with cooking spray and return the rolls to the baking sheet. Repeat with the remaining rolls. Brush the rolls lightly with the beaten egg, then sprinkle with coarse salt. Transfer to the oven and bake until the rolls are deep golden brown, 18 to 20 minutes, rotating the baking sheet halfway through. Transfer to a rack and let cool 10 minutes on the pan, then remove the rolls to the rack to cool completely. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 12489,"Apple Tarte Tatin 3 Granny Smith apples, peeled, cored and each sliced into 12 to 16 thin wedges 1 cup sugar 1 teaspoon lemon juice 1 stick unsalted butter 1 sheet frozen puff pastry, thawed and chilled Ginger or cinnamon gelato or whipped cream, for serving Instructions: Preheat the oven to 400 degrees F. Mix the sliced apples together with 1/2 cup of the sugar and the lemon juice in a large bowl and set aside. The lemon juice will give flavor as well as keep your apple wedges from oxidizing. Melt the butter in a 12-inch nonstick ovenproof skillet over medium-high heat and sprinkle the remaining 1/2 cup sugar evenly over the melting butter. Place the apples in the skillet, flat-side down, starting from the outside and working in, slightly overlapping one another. Fill in the center with the remaining apples. Return the skillet to medium-low heat on the stovetop and cook until the caramel darkens in color evenly, 20 to 25 minutes. Keeping your heat on medium-low will ensure that your caramel doesn't burn and cooks evenly. Remove the skillet from the heat. Lay the puff pastry over the skillet and simply fold the corners in to fit into the pan. Bake until the crust has puffed and is golden brown, 20 minutes. Let cool, making sure that it is cool enough to handle. Loosen up the edges using a butter knife. Place a plate or platter larger than the skillet right on top. Carefully (but with gusto!) flip the tart upside-down onto the plate. If the apples stick to the skillet, carefully remove them and put them back where they belong on the tart. Serve the warm tart with gelato or whipped cream. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 12490,"Profiteroles 1 cup milk 1/4 pound (1 stick) unsalted butter Pinch kosher salt 1 cup all-purpose flour 4 extra-large eggs 1/2 cup heavy cream 12 ounces semisweet chocolate chips 2 tablespoons honey 2 tablespoons prepared coffee Good vanilla ice cream (recommended: Haagen-Dazs), for serving Instructions: Preheat the oven to 425 degrees F. Heat the milk, butter, and salt over medium heat until scalded. When the butter is melted, add the flour all at once and beat it with a wooden spoon until the mixture comes together and forms a dough. Cook, stirring constantly, over low heat for 2 minutes. The flour will begin to coat the bottom of the pan. Dump the hot mixture into the bowl of a food processor fitted with the steel blade. Add the eggs and pulse until the eggs are incorporated into the dough and the mixture is thick. Spoon the mixture into a pastry bag fitted with a large plain round tip. Pipe in mounds 1 1/2 inches wide and 1-inch high onto a baking sheet lined with parchment paper. You should have about 18 puffs. With a wet finger, lightly press down the swirl at the top of each puff. (You can also use 2 spoons to scoop out the mixture and shape the puffs with damp fingers.) Bake for 20 minutes, or until lightly browned, then turn off the oven and allow them to sit for another 10 minutes, until they sound hollow when tapped on the bottom. Make a small slit in the side of each puff to allow the steam to escape. Set aside to cool. For the chocolate sauce, place the cream and chocolate chips in a bowl set over simmering water and stir just until the chocolate melts. Add the honey and coffee and stir until smooth. Set aside. For serving, cut each profiterole in half crosswise, fill with a small scoop of ice cream, replace the top, and drizzle with slightly warm chocolate sauce. ","[Chardonnay, Pinot Grigio, Riesling, Sparkling Brut]

" 12491,"Mexican Coffee 4 scoops of ground coffee beans, Colombian or other variety - a coffee scoop is equivalent to a rounded tablespoon 1 scoop (rounded tablespoon) cocoa powder 1/2 teaspoon ground cinnamon - eyeball it, plus a sprinkle for garnish 4 jiggers (1 ounce shots) coffee liqueur (recommended: Kahlua) 1 canister whipped cream with spray top Instructions: Place coffee, cocoa and cinnamon in a filter for coffee brewing. Make 4 cups of brewed mocha-cinnamon coffee. Pour a shot of coffee liquor in the bottom of a coffee mug. Pour in a serving of brewed mocha-cinnamon Mexican coffee. Top off the mug with a generous swirl of whipped cream and garnish with another sprinkle of cinnamon. Repeat for desired number of mugfuls! ","[Tinto de Verano, Rioja, Tempranillo, Garnacha]" 12492,"Simple Standing Rib Roast One 5-bone standing rib roast (about 11 pounds), frenched 2 tablespoons kosher salt 1 tablespoon cracked black peppercorns
1 tablespoon crushed pink peppercorns
1 pound Yukon gold potatoes, halved or quartered
2 tablespoons extra-virgin olive oil
Leaves of 4 fresh rosemary sprigs
Blistered Baby Pepper Salad, recipe follows, optional 1 cup extra-virgin olive oil 3 cloves garlic, smashed 1 teaspoon lemon zest plus 1/2 cup lemon juice 1/4 cup fresh rosemary leaves, chopped
2 tablespoons fresh thyme leaves, chopped
1/2 teaspoon kosher salt
1 tablespoon extra-virgin olive oil, plus more to finish One 1-pound bag baby bell peppers, halved lengthwise and stems removed
1/2 teaspoon kosher salt
1/2 cup fresh Italian parsley leaves, chopped
1/4 cup pitted green olives, halved
1/4 cup pitted Kalamata olives, halved
1 tablespoon capers, drained and dried
Instructions: For the roast: Preheat the oven to 450 degrees F. Season the roast evenly with 1 1/2 tablespoons salt and both peppers, rubbing it into the roast. Place the roast bone-side down in a rack in a roasting pan. Roast for 30 minutes. Lower the temperature to 350 degrees F. Toss the potatoes with the olive oil, rosemary and 1 1/2 teaspoons salt in a small bowl. Scatter the potatoes around the roast and continue to cook until a deep brown crust has formed around the outside of the roast and the internal temperature reads 120 degrees F, an additional 1 1/2 to 2 hours. Allow the meat to rest for 20 minutes before slicing. For the Salmoriglio: Warm a small skillet over medium heat. Add the olive oil and garlic and cook slowly until the garlic is golden brown and fragrant, about 3 minutes. Allow to cool. Whisk together the lemon zest and juice, rosemary, thyme and salt in a medium bowl. Drizzle in the olive oil and garlic and allow to sit at room temp for 10 minutes. Serve alongside the rib roast. If using with the Blistered Baby Pepper Salad, pour the salad over the roasted potatoes, toss with additional olive oil and serve with the roast. Heat a large skillet over high heat and add the oil, peppers and salt. Cook, stirring and tossing often, until the peppers begin to brown and soften, about 10 minutes. Pour the peppers into a large bowl and toss with the parsley, olives and capers. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Syrah]" 12493,"Oil Poached Salmon with Sticky Rice and Dried Fruit Salad 5 cups olive oil 2 heads ginger, smashed 1 head garlic, smashed 1 bunch scallions, slivered 4 6-ounce pieces salmon 2 cups Japanese rice, steamed 3/4 cup mirin 2 scallions, slivered 1/2 cup dried cherries 1/2 cup dried blueberries 1 sheet nori, crumbled 1/2 cup lemon juice 1/2 cup fish stock 1/4 cup ice wine (from British Columbia) 3/4 cup grapeseed oil 1/2 cup air-dried corn Instructions: In a saucepan, bring the olive oil up to 160 degrees. Add the smashed ginger, garlic and scallions. Take the mixture off the heat and allow it to infuse for 2 hours. Strain. Steam the rice and then season with the mirin. Once cooled, mix in the slivered scallions, dried in a saucepan. Bring the olive oil up to 160 degrees. Add the smashed ginger, garlic and scallions. Take the berries and seaweed. To make the sauce, bring the lemon juice, fish stock and ice wine to a boil. Remove from heat and blend in the grapeseed oil. Season with salt and pepper. To poach the fish, bring the poaching oil up to about 160 degrees in a deep saucepan. Season the salmon with salt and pepper and gently immerse the entire piece of fish in the oil. Allow to poach gently for about 5 minutes or until rare-medium. To Plate: While the fish is cooking, place rice salad on plate and drizzle with lemon sauce. Put poached fish on rice salad when it's done being poached. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Sparkling Shiraz]

" 12494,"Braised Country-Style Pork Ribs 3 pounds bone-in country-style pork ribs Kosher salt and freshly ground black pepper 3 tablespoons vegetable oil 1 carrot, chopped 1 stalk celery, chopped 1 onion, chopped 4 cloves garlic, minced 2 tablespoons tomato paste 1/4 cup apple cider vinegar 1 teaspoon crushed red pepper flakes 2 bay leaves 2 1/2 cups chicken stock Creamy Polenta, recipe follows 2 tablespoons chopped fresh parsley, for garnish

Vegetable cooking spray 1 1/3 cups half-and-half 1 cup milk 2 tablespoons butter 1/3 cup coarse polenta, or corn grits Kosher salt 1/2 cup grated Parmesan
Freshly ground black pepper

Instructions: Preheat the oven to 350 degrees F.

Pat the ribs dry and sprinkle with salt and pepper. Heat 2 tablespoons of the oil in a Dutch oven over medium-high heat and brown the ribs on all sides, working in batches if needed. Remove the ribs and set aside. Add the remaining 1 tablespoon of oil to the Dutch oven and reduce the heat to medium. Add the carrots, celery, onions and some salt and pepper and cook until soft, about 5 minutes. Add the garlic and cook until fragrant, about 1 minute. Add the tomato paste and cook, stirring, to remove the raw flavor, about 3 minutes. Deglaze the pan with the vinegar, and then add the red pepper flakes and bay leaves.

Add the ribs back to the pan and add enough stock to reach halfway up the sides of the ribs. Bring the pan to a simmer, cover and place in the oven. Braise until the meat is tender, about 1 1/2 hours. During the last half hour, uncover to allow the liquid to reduce and the pork to brown.

Serve the ribs with Creamy Polenta, spooning the sauce on top, and garnishing with parsley.

Spray the insert of a slow cooker with cooking spray (for easier clean up) and preheat on high.

In a medium saucepan, add 1 cup of the half-and-half, the milk, 1 tablespoon of the butter and the polenta. Season with salt and bring to a boil over medium-high heat, whisking constantly to keep the mixture lump-free. Boil for 2 to 3 minutes. Pour the mixture into the slow cooker and cook on high for 2 hours, stirring once or twice per hour.

Once you are ready to serve, open the slow cooker and whisk in the remaining 1 tablespoon butter, the remaining 1/3 cup half-and-half and the Parmesan. Salt and pepper conservatively since the polenta will be served with a robustly salted dish. ","[Chardonnay, Pinot Grigio, Gavi, Vermentino]" 12495,"Grilled Mahi Mahi with Summer Squash Salsa 1 yellow zucchini or yellow squash Kosher salt 2 tomatoes, diced 1/2 red onion, finely chopped 1/2 jalapeno pepper, minced (remove seeds for less heat) Juice of 2 limes 2/3 cup packed fresh cilantro (leaves and tender stems), chopped 1 1/2 teaspoons ground cumin 1 1/2 teaspoons ground coriander 8 skinless mahi mahi or striped bass fillets (about 6 ounces each) Extra-virgin olive oil, for brushing Freshly ground pepper Instructions: Quarter the zucchini lengthwise, then thinly slice with a knife or mandoline. Transfer to a colander set over a bowl and toss with 1/2 teaspoon salt. Let drain 15 minutes. Combine the zucchini, tomatoes, red onion, jalapeno, lime juice and half of the cilantro in a bowl. Set aside 1 hour. Preheat a grill to medium high. Mix the cumin and coriander in a small bowl. Brush the fish all over with olive oil, then rub with the spice mixture and season generously with salt and pepper. Grill the fish until it is well marked and releases easily from the grill, about 4 minutes. Flip the fish and continue cooking until firm, 2 to 4 more minutes, depending on the thickness. Transfer to a platter. Stir the remaining cilantro into the zucchini mixture and season with salt. Spoon over the fish. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 12496,"Tiramisu 6 extra-large egg yolks, at room temperature 1/4 cup sugar 1/2 cup good dark rum, divided 1 1/2 cups brewed espresso, divided 16 to 17 ounces mascarpone cheese 30 Italian ladyfingers, or savoiardi Bittersweet chocolate, shaved or grated Confectioners' sugar, optional Instructions: Whisk the egg yolks and sugar in the bowl of an electric mixer fitted with the whisk attachment on high speed for about 5 minutes, or until very thick and light yellow. Lower the speed to medium and add 1/4 cup rum, 1/4 cup espresso, and the mascarpone. Whisk until smooth. Combine the remaining 1/4 cup rum and 1 1/4 cups espresso in a shallow bowl. Dip 1 side of each ladyfinger in the espresso/rum mixture and line the bottom of a 9 by 12 by 2-inch dish. Pour half the espresso cream mixture evenly on top. Dip 1 side of the remaining ladyfingers in the espresso/rum mixture and place them in a second layer in the dish. Pour the rest of the espresso cream over the top. Smooth the top and cover with plastic wrap. Refrigerate overnight. Before serving, sprinkle the top with shaved chocolate and dust lightly with confectioners' sugar, if desired. Notes: To make espresso for this recipe in your electric drip coffee maker, use enough water for 4 cups of coffee plus 1/3 cup of ground espresso. You can find savoiardi and mascarpone in an Italian specialty store. ","[Barolo, Barbaresco, Chianti, Rioja]" 12497,"Potstickers 1/4-ounce dried black or shiitake mushrooms 1 tablespoon sesame oil 1 teaspoon minced fresh ginger 1/2 teaspoon five-spice powder 2-ounce fresh shiitake mushrooms, stems removed, roughly chopped to yield 1/2 cup 1 medium carrot, cut into 1/4-inch dice 1 medium leek, well washed, white and light green parts, finely chopped to yield 1/4 cup 4 scallions, white and light green parts only, finely chopped to yield 1/4 cup 1 tablespoon dry sherry 1 tablespoon low-sodium soy sauce Salt and freshly ground pepper 8 ounces ground pork 24 round potsticker wrappers 3 tablespoons canola oil Instructions: Place dried mushrooms in a small bowl and cover with 1/2 cup very hot water. Let sit for 20 minutes, until mushrooms are full and soft. Drain and discard the liquid. Roughly chop the mushrooms. Set aside. Heat sesame oil in a medium skillet over medium heat. Add ginger and cook until very fragrant, about 15 seconds. Stir in the five-spice powder, the reconstituted mushrooms and the shiitake mushrooms and cook for 1 minute, stirring constantly. Add carrots, leeks, and scallions. Stir to combine. Add the sherry and stir well. Add the soy sauce and salt and pepper to taste. Transfer to a bowl to cool slightly, 5 to 10 minutes. Stir in the pork. Line a baking sheet with a parchment paper. Work on 1 dumpling at a time, keeping the remaining wrappers covered with plastic wrap. Place about 2 teaspoons of filling in the middle of a wrapper. Using your fingers, moisten the edges of the wrapper with water and fold in the middle to form a crescent shape. Squeeze the edges together to seal the dumpling. Place filled potsticker on prepared baking sheet and cover with plastic wrap. Repeat with remaining ingredients until all the wrappers are filled. Heat 1 1/2 tablespoons oil in a cast-iron skillet over medium-high heat for 3 to 4 minutes. Arrange half of potstickers, pleat-side up, snugly together in heated pan. Cook until dumplings are a deep golden brown on the bottom, 1 to 2 minutes. Add 1 cup of hot water, partially cover and cook for 4 to 5 minutes. Reduce heat to medium and cook until bottoms are dark brown, crisp and all the water has evaporated, about 5 to 6 minutes. Slide a spatula under dumplings to loosen. Serve immediately. Wash and dry the pan and repeat cooking process with remaining dumplings and oil. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]

" 12498,"Barilla Whole Grain Linguine with Roasted Peppers 1 box Barilla Whole Grain Linguine 2 red bell peppers 2 yellow bell peppers 4 tablespoons extra virgin olive oil 1 garlic clove, chopped salt, to taste black pepper, to taste 1 tablespoon parsley 1/2 cup, grated Parmesan cheese 2 cups cauliflower Instructions: BROIL peppers for 15-20 minutes or until skins are blackened and blistered, turning occasionally. Place peppers in a tightly closed bag and let stand for 10-15 minutes. Remove skins and seeds. Cut into thin strips and set aside. BRING a large pot of water to a boil. HEAT olive oil in a large skillet over medium heat. Add garlic and saute until slightly yellow. COOK pasta according to package directions. Meanwhile, ADD cauliflower florets to the skillet and saute for 3-4 minutes (skip this step if cauliflower is omitted). ADD roasted bell pepper strips to the skillet and saute for 2 minutes. Season with salt and pepper. DRAIN pasta, reserving 1/3 cup of cooking liquid. Toss pasta with the sauce. If needed, add some cooking liquid to the skillet. TOSS pasta with parsley and mix well. TOP with cheese before serving. Note: For faster preparation time, jarred roasted peppers may be substituted. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]" 12499,"Spiced Pineapple Iced Tea Skin and core of 1 pineapple, plus pineapple wedges, for serving 5 whole allspice berries 2 pieces star anise 1 cinnamon stick 6 black tea bags, such as Lipton Instructions: Combine the pineapple skin and core, allspice berries, star anise, cinnamon and 6 cups water in a 4-quart saucepan. Bring the mixture to a boil, lower the heat and simmer for 1 hour. Remove from the heat and add the tea bags; let the tea bags steep for at least 20 minutes and up to 6 hours. Strain the pineapple tea and cool completely. Serve over ice with pineapple wedges. ","[Riesling, Moscato, Gewrztraminer, Pinot Grigio]" 12500,"Creamy French Fry and Scallion Soup 1 lemon 2 fresh rosemary sprigs, cut in half 1/2 cup extra-virgin olive oil 2 tablespoons unsalted butter 1 bunch scallions, thinly sliced (white, light green and dark green parts kept separate) 4 cloves garlic, minced Kosher salt and freshly ground black pepper 4 cups low-sodium chicken broth 1 pound frozen shoestring-style French fries (about 6 cups), thawed 1/2 baguette, sliced in half lengthwise 1/3 cup sour cream Instructions: Set the oven to broil with a rack set about 4 inches from the heat source. Peel the zest away from the lemon in long strips, avoiding the white pith. Place the lemon zest, rosemary sprigs and oil in a small saucepan over medium-low heat and heat until the oil just comes to a simmer, about 10 minutes. Turn off the heat and allow to sit at room temperature while you prepare the soup. Melt the butter over medium heat in a large saucepan. Add the white and light green parts of the scallions (about 1/2 cup) and the garlic. Cook until softened, stirring constantly, 3 to 5 minutes. Add the chicken broth, 2 cups water and the French fries, bring to a boil and then reduce to a simmer. Simmer uncovered until the potatoes soften and start to break apart in the broth, about 10 minutes. Meanwhile, strain the rosemary and lemon strips from the oil. Juice the lemon and whisk into the strained oil. Season with salt and pepper. Brush some of the oil onto the halved baguette, place on a baking sheet and broil until lightly golden brown, about 3 minutes. Once the potatoes are fully softened, use an immersion blender to puree the soup until completely smooth. Season with additional salt if needed. To serve, ladle the soup into bowls. Top with a dollop of sour cream. Drizzle with some of the remaining rosemary-lemon oil and garnish with the dark scallion greens. Cut the baguette into smaller pieces and serve alongside the soup. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]

" 12501,"Aztec Hot Chocolate 4 cups whole milk One 3.2-ounce disk Mexican chocolate, chopped 1 dried guajillo cl, stemmed, seeded and deveined 1 cinnamon stick 1 vanilla bean 2 cups heavy whipping cream 1/4 cup powdered sugar Ground cinnamon, for dusting Chili powder, for dusting Instructions: For the hot chocolate: Bring the milk to a simmer in a large heavy saucepan over medium-high heat. Add the chocolate, guajillo cl, cinnamon stick and vanilla bean. Reduce the heat to medium-low. Simmer for 10 minutes, whisking constantly to develop some froth and completely melt the chocolate. Remove the cl, vanilla bean and cinnamon stick from the hot mixture.
For the whipped cream: In the bowl of a stand mixer fitted with a whisk attachment, or in a large glass mixing bowl with a hand mixer, beat the cream until soft peaks form. Add the powdered sugar and beat to stiff peaks.
Pour the hot chocolate into a mug. Dollop with the whipped cream and dust with cinnamon and chili powder. Serve immediately. ","[Malbec, Tempranillo, Zinfandel, Barbera]" 12502,"The Serengeti 1/2 lemon 4 to 6 large basil leaves, stems removed 3 to 4 teaspoons natural brown sugar, to taste Ice cubes 1 1/2 ounces flavored rum or flavored vodka (recommended: Bacardi Coco Rum or Skyy Vanilla Vodka) 3 ounces sweet and sour mix (recommended: Finest Call) Small sprig of basil, for garnish Instructions: Cut the lemon into small cubes. Put all but 1 lemon cube, the basil, and brown sugar together in a glass and muddle until the consistency of a paste or jam. Fill a glass with ice. Pour rum and sweet and sour mix into shaker without ice. Put cap on and shake; this blends the spirit with the mixer and creates a \froth. Strain into glass and stir. Garnish with small spring of basil and cube of lemon and serve immediately. ","[Rum, Vodka, Sweet and Sour Mix]" 12503,"Famous Louisiana Boiled Crawfish 3 cups cayenne pepper 1 1/2 cups ground crab boil 5 cups salt 1 sack crawfish (40 to 45 pounds) 1 gallon chilled After Boil Ingredients, recipe follows 1 gallon water 4 whole heads garlic 2 large onions 1/2 stalk celery 5 lemons Instructions: In a large stockpot, bring 10 gallons of water to a full boil. Add seasonings and bring water back to a full boil. Add crawfish, and bring back to a full boil. Once crawfish return to full boil, turn off fire, and add 1 gallon of the chilled After Boil Ingredients. Soak for 35 minutes, and then they are ready to eat. In a large pot, combine 1 gallon water with garlic, onions, celery, and lemons. Bring to a full boil for 15 minutes. Remove from heat and chill. ","[Zinfandel, Petite Sirah, Syrah, Malbec]" 12504,"Exotic Lime Syrup for Fresh Fruit Salad 2 cups water 1 cup sugar 1 teaspoon grated ginger 1 inch long by 1/4-inch wide strip of lime peel 1/8 teaspoon turmeric or saffron 2 whole cardamom pods, crushed, 1 whole star anise and 1 cinnamon stick 2 tablespoons fresh lime juice Instructions: Simmer the water and sugar, ginger, lime peel, turmeric or saffron, whole spices for 5 minutes. Let cool and strain out spices. Stir in fresh lime juice before serving over fruit. ","[Riesling, Gewrztraminer, Moscato, Vinho Verde]" 12505,"Crazy Cookies 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: 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, Sauvignon Blanc, Pinot Grigio, Ros]" 12506,"Guinness and Onion Soup with Irish Cheddar Crouton 2 tablespoons extra-virgin olive oil 5 cloves minced garlic 8 cups thinly sliced onions Gray salt 1 tablespoon fresh thyme leaves, chopped 1/4 cup sherry vinegar 1 1/2 cups dark beer (recommended: Guinness) 6 cups beef stock 6 slices country bread cut 1/2-inch thick, toasted 1/2 pound Irish Cheddar, sliced thin Instructions: Heat the olive oil in a large skillet over high heat. Add garlic and cook briefly to release aroma. Add onions, season with salt and cook for about 5 minutes stirring often. Reduce heat to low and cook for about 15 minutes, stirring occasionally until the onions are golden brown. Add the thyme, vinegar, and beer. Reduce beer by half and add the beef stock. Bring to a simmer and cook for 10 more minutes. Preheat the broiler. Transfer soup to an ovenproof serving dish or individual ovenproof soup bowls. Top with toasted bread slices and sliced Cheddar. Broil until cheese melts and starts to brown slightly. Serve piping hot. ","[Pinot Grigio, Sauvignon Blanc, Riesling, Chianti]" 12507,"Short Rib Ravioli and Creamy Mushroom Sauce 4 pieces short ribs, 2-inch cut 4 cups red wine 1 shallot, minced 1 clove garlic, chopped 5 sprigs fresh thyme 5 sprigs fresh rosemary 4 cups veal stock 2 tablespoons ketchup 2 tablespoons honey 1 carrot, chopped 1 leek, chopped 1 celery stalk, chopped Salt and freshly ground pepper 3 large onions, thinly sliced Shredded meat from braised short rib 1 cup mixed dried mushrooms 2 cups boiling water 3 1/2 cups flour 6 eggs 1 tablespoon olive oil 1 teaspoon salt 1 tablespoon chopped herbs (basil, parsley, chives), optional Pasta dough, recipe follows 2 tablespoons olive oil 1 tablespoon butter 2 cups mixed fresh mushrooms, sliced 1 shallot, minced 2 cups braising liquid from the short ribs 2 cups 35-percent cream Salt and freshly ground pepper Chopped fresh chives Grated Parmesan, for garnish Instructions: For the short ribs: Marinate the short ribs with wine, shallot, garlic and herbs overnight. Preheat the oven at 350 degrees F. Remove the ribs and keep the marinade for later. Sear the short ribs in a heavy saucepan on medium high or until golden brown on all sides and remove. Add the carrot, leek, celery in the saucepan and caramelize on high heat, then deglaze with the reserved marinade. Bring to a boil and add the short ribs again, veal stock, ketchup, and honey. Season with salt and pepper. Cover and place in the oven for 3 hours or until the meat falls off the bone. Remove from oven, strain liquid and skim the fat. On medium heat, reduce the braising liquid by half, about 30 minutes. Keep aside for the creamy mushroom sauce. For the filling: Rehydrate the dried mushrooms in hot water for about 15 minutes and keep the liquid for the sauce. Place the onions in a saute pan and cook on low heat for about 30 minutes, until golden brown and caramelized, stirring on a regular basis. In another pan, saute the rehydrated mushrooms in olive oil and season with salt and pepper. Add the shredded short rib meat and caramelized onions. Season with salt and pepper. Keep aside. For the pasta dough: Place the flour on a table in a mound and make a well in the center. Put the eggs and salt into the well. Whisk the eggs together with a fork, and gently incorporate the flour into the egg mixture a little at a time. Using your hands, bring the mixture together to form a ball. Knead the pasta dough, about 5 minutes. Put the dough in a bowl with olive oil. Cover with plastic wrap and let rest for 15 minutes until ready to roll your fresh pasta. The pasta can be used right away or will keep in the refrigerator for up to a week. Cut the pasta dough into 4 equal sections. Flatten one of the dough balls with the palm of your hand until it's about 1/2-inch thick and no wider than the slot of the pasta machine. If you don't have a pasta machine, a rolling pin will work fine but make sure to roll the dough thin enough. Adjust the slot of the pasta machine to its widest setting (usually number 7). Turn the handle while feeding the dough through the slot. Gently hold the flattened dough as it comes out of the pasta machine, but don't pull on it. After the dough has completely passed through the pasta machine, turn the slot down to the next smallest setting and pass the dough through the slot. As you make the slot smaller, your sheet of dough will become longer. Try to gently hold the dough as it exits the pasta machine so it doesn't tear. Continue passing the dough through the machine until it's about a 1/16-inch thick or number 2 on the pasta machine. For the ravioli: Using 2 spoons, place about 1 tablespoon of filling into each pocket. Leave 2-inches in between each of them. Brush the edges of the pasta with water. This will help the ravioli to seal tightly when boiled. Place another sheet of pasta over the ravioli filling. Press out any air to form a seal around each ravioli. Using a cookie cutter to cut desired shape. Place the raviolis in a single layer on a parchment-lined baking sheet to prevent from sticking. At this point, if you want to freeze the ravioli for later, place the entire baking sheet into the freezer. Once the ravioli have frozen, you can remove the pasta and place them in resealable bags. For the sauce: In a pan on medium heat, saute the shallots and fresh mushrooms in olive oil and butter until golden brown. Season with salt and pepper. Add reserved short rib braising liquid and water from the rehydrated mushrooms. Continue cooking until quantity is reduced by half, about 15 minutes. Add the cream and let simmer until thickened, about 10 minutes. For serving: Cook the ravioli in salted boiling water for 2 to 3 minutes or until the ravioli floats. Serve 3 to 4 raviolis per person, add the mushroom sauce and garnish with grated Parmesan cheese and chopped chives. ","[Barolo, Barbaresco, Dolcetto, Valpolicella]" 12508,"Butter-Me-Up Scampi Bucatini Salt 1 pound bucatini pasta 1 1/2 pounds large shrimp, peeled and deveined, tails off 1 tablespoon seafood seasoning (recommended: Old Bay) 2 lemons, 1 sliced and 1 juiced 1 stick butter 6 cloves garlic, finely chopped 1 teaspoon red pepper flakes 1 cup flat-leaf parsley, loosely packed 2 tablespoons extra-virgin olive oil 1 teaspoon fennel seeds 1/2 cup white wine or white vermouth Instructions: Bring a large pot of salted water to a boil over medium heat. Add the pasta and cook to just-shy of al dente. Remove and reserve 1 cup of the cooking water. Add the shrimp, the seafood seasoning and 1 sliced lemon to a medium bowl and toss to coat. Reserve. Over low heat melt the butter in small pot, then stir in the garlic and red pepper flakes. Let cook and bubble gently for 10 minutes. Chop the parsley and set aside. Heat large skillet with 2 tablespoons of olive oil over medium-high heat Add the fennel seeds and the shrimp with the lemon slices. Cook until the shrimp are pink, about 5 to 6 minutes. Stir in the white wine or vermouth and the juice of 1 lemon. Transfer to a serving bowl and garnish with parsley before serving. Drain the pasta. Add the pasta, reserved cooking water and butter to a pasta bowl and toss until the liquids are absorbed by the pasta, about 1 to 2 minutes. Season with salt and pepper, to taste, and serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]

" 12509,"Truffle Deviled Eggs 1 dozen eggs, plus 2 yolks 1 tablespoon truffle oil 4 tablespoons olive oil 2 dashes hot sauce (recommended: Tabasco) Salt and white pepper 1 teaspoon minced fresh parsley leaves 1 teaspoon dry English mustard (recommended: Coleman's) Chives, for garnish Instructions: In saucepan, add the eggs and enough hot water to cover the eggs. Cook the eggs for 12 minutes at a rapid boil. Remove the eggs to a bowl of cold water and let cool for about 10 to 15 minutes.
While the eggs are cooling, prepare the truffle mayonnaise by whisking the remaining 2 egg yolks, in a medium bowl, until the yolks are stiff and increased in volume by 20 percent. Slowly whisk in the truffle oil and olive oil, ensuring that all of the oil is being absorbed before more is added. Continue to add the oil until all of it has been added, then season with hot sauce, salt and white pepper, to taste. Stir in the parsley and the dry mustard and set aside.
Remove the eggs from the water, peel and remove the yolks to a medium bowl. Add truffle mayonnaise and mix well with a fork. Arrange the cooked whites on a flat service and fill the well with the prepared egg mixture. Arrange on a serving platter and garnish with chives.; ","[Riesling, Gewrztraminer, Pinot Gris, Sparkling wine]" 12510,"Caprese Granita 1 1/2 pounds vine-ripe tomatoes, quartered (about 4) 1/2 cup water 2 tablespoon white balsamic vinegar
1 tablespoon sugar
1 teaspoon kosher salt
1/4 cup sliced fresh basil leaves
12 ciligene fresh mozzarella cheese balls, quartered
3 tablespoons toasted pine nuts, if desired
Olive oil, to drizzle
Flaky sea salt, to sprinkle
Instructions: Add the tomatoes, water, vinegar, sugar and salt to the pitcher of a blender. Blend on high for 2 minutes. Pour into an 8-by-8-inch baking dish. Discard the seeds and any solids. Freeze for 2 hours. After two hours, use a fork to scrape and break up the mixture. Stir to distribute the ice crystals and return to the freezer until frozen solid, about 2 hours more. Use a fork to scrape the desired amount of large shards of ice into small bowls. Top each serving with basil, mozzarella quarters and pine nuts. Drizzle with olive oil and sprinkle with flaky sea salt and serve. ","[Prosecco, Pinot Grigio, Sauvignon Blanc, Vermentino]" 12511,"Saffron Roasted Vegetable Couscous 2 red peppers, cut into 1-inch dice 1 yellow squash, cut into 1-inch dice 1 zucchini, cut into 1-inch dice 1/4 pound haricots verts, cut on the bias into 1-inch pieces 3 tablespoons olive oil Salt and freshly ground pepper 3 cups vegetable stock Pinch saffron 1 teaspoon salt 2 cups couscous 1/4 cup coarsely chopped flat leaf parsley Instructions: SAFFRON ROASTED VEGETABLE COUSCOUS Preheat oven to 400 degrees F. Place the vegetables in a medium baking dish, toss with the olive oil and season with salt and pepper. Roast for 8 to 10 minutes until vegetables are just cooked through. Bring vegetable stock, saffron and 1 teaspoon of salt to a boil in a medium saucepan, let boil for 5 minutes, until saffron blooms and colors the stock. Add the couscous, stir, cover and reduce heat to low. Cook until all liquid is absorbed, 8 to 10 minutes. Place couscous in a large bowl, add the roasted vegetables and parsley and season with salt and pepper to taste. Serve with salmon and ancho cl-ginger sauce. Garnish with diced red pepper and cilantro.; ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]

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 Eggplant Parmigiana 1 large eggplant, sliced 1/2 inch thick 1 cup breadcrumbs 1/4 cup gr" 12512,"Salted Caramel Snickerdoodles 2 1/4 cups all-purpose flour (see Cook's Note) 1 teaspoon cream of tartar 1/2 teaspoon kosher salt 1 1/4 cups granulated sugar 1 1/2 sticks (12 tablespoons) unsalted butter, melted and cooled 1/2 teaspoon pure vanilla extract 1 large egg, at room temperature 4 teaspoons ground cinnamon 1/4 cup granulated sugar 1 1/2 tablespoons unsalted butter, at room temperature 2 tablespoons heavy cream, at room temperature 1/8 teaspoon kosher salt Flaky sea salt, for sprinkling Instructions: Make the snickerdoodle cookies: Line 2 baking sheets with parchment paper. Whisk together the flour, cream of tartar and kosher salt in a medium bowl until evenly combined. Whisk 1 cup of the sugar, the butter, vanilla and egg together in a large bowl until well combined. Pour in the flour mixture and stir with a spoon until the dough just combines. Stir together the remaining 1/4 cup sugar and the cinnamon in a small bowl. Using a 1/2-ounce ice cream scoop or a tablespoon, portion and roll the dough into 30 (1-inch) balls. Roll each ball in the cinnamon-sugar to coat, and then transfer to the prepared baking sheets, spacing the balls 2 inches apart. Using the end of a wooden spoon or your index finger, press each dough ball in the center to create a deep divot. Refrigerate the dough balls on the baking sheets for 30 minutes. Preheat the oven to 400 degrees F. Bake the cookies, rotating the baking sheets front to back and top to bottom halfway through, until light golden brown on the bottom, about 12 minutes. Let the cookies cool for 1 minute on the baking sheets, and then transfer them to a wire rack to cool completely. Make the salted caramel filling: Pour the sugar in a small saucepan and place over medium heat. Cook the sugar, stirring occasionally, until it turns liquid and deep amber brown. Remove the pan from the heat and stir in the butter until smooth. Add the cream and kosher salt and stir until incorporated. Fill the divot in each cookie with the hot caramel and sprinkle with sea salt. Let the caramel cool for 30 minutes to set before serving. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 12513,"Fried Okra 1 1/2 pounds small-medium okra pods 1 to 2 cups plain white cornmeal 1/3 to 1/2 cup solid vegetable shortening Salt, to taste Instructions: Place un-cut okra pods in a bowl of cold water. Place 1 to 2 cups plain white cornmeal (not self-rising) in a plastic bag. Drain and discard tip and stem end of okra pod. Slice into 1/4-inch slices directly into the cornmeal. Shake bag often to coat each piece well. Depending on the amount of okra you are preparing, start 1/3 to 1/2 cup shortening to melt in a heavy skillet over medium high heat. When all the okra is well coated with cornmeal, place in a sieve and shake gently to remove excess cornmeal. Test the pan for correct heat by placing 1 slice of okra in the hot shortening. If it sizzles, the pan is hot enough. Place the remaining okra into the skillet. Cover the skillet. Allow the okra to fry 3 to 5 minutes. Uncover and turn gently. Cover and continue to fry, checking and turning as needed until okra is quite brown and very crisp. Salt to taste. Place 2 or 3 crumpled paper towels in a serving bowl. Remove okra to towels and allow to drain well. ","[Chardonnay, Sauvignon Blanc, Vermentino, Riesling]" 12514,"Grilled Szechuan Steak and Bok Choy Wraps with Spicy Peanut Mayonnaise (New Dynamic Beef Dishes) 2 tablespoons rice vinegar 2 tablespoons dark sesame oil 2 tablespoons reduced-sodium or regular soy sauce 1 tablespoon minced fresh ginger 1 beef top round steak, cut 3/4-inch thick (about 1 pound) 2 baby bok choy, cut lengthwise in 1/2 4 spinach sandwich wraps or tortillas (8 to 10-inch diameter) 2 tablespoons reduced fat or regular mayonnaise 2 tablespoons finely chopped dry roasted peanuts 1 1/2 teaspoons minced fresh ginger 1 to 1 1/2 teaspoons chili-garlic paste 3/4 teaspoon reduced-sodium or regular soy sauce 3/4 teaspoon rice wine vinegar 1/2 teaspoon dark sesame oil Instructions: Combine marinade ingredients in small bowl. Cover and refrigerate 1 tablespoon for the bok choy. Place beef steak and remaining marinade in a food-safe plastic bag; turn steak to coat. Close bag securely and marinate in refrigerator 6 hours or as long as overnight. Preheat charcoal grill to medium heat. Remove steak from marinade; discard marinade. Place steak on grid over medium, ash- covered coals. Grill, uncovered, 8 to 9 minutes for medium-rare doneness, turning occasionally. Do not overcook. Brush bok choy with reserved 1 tablespoon marinade. Grill bok choy, uncovered, over medium, ash-covered coals 4 to 5 minutes or until tender and lightly browned, turning once. Meanwhile combine Spicy Peanut Mayonnaise ingredients in medium bowl; mix well. Carve steak into thin slices. Cut each bok choy half lengthwise in half again, forming quarters. Cut core from each quarter. Spread mayonnaise mixture evenly on spinach wraps. Divide steak slices and bok choy among wraps. Roll up tightly. ","[Shiraz, Malbec, Tempranillo, Garnacha]" 12515,"Chicken Salad with Apples and Grapes 1/4 cup low-fat plain yogurt 1/4 cup low-fat buttermilk
1 tablespoon mayonnaise
2 tablespoons cider vinegar
1 teaspoon curry powder
1 clove garlic, chopped 1/2 teaspoon kosher salt
Freshly ground black pepper
2 cups grilled chicken, roughly chopped
1/2 Granny Smith apple, skin on, cored and chopped into large cubes
3/4 cup red grapes, halved
1 cup loosely packed watercress or flat-leaf parsley, chopped
4 large leaves romaine lettuce 1/4 cup raw almonds, chopped
Instructions: Combine the yogurt, buttermilk, mayonnaise, vinegar, curry powder, garlic, salt and some pepper in a medium bowl and whisk to incorporate. Combine the chicken, apple, grapes and watercress in a large salad bowl. Pour the dressing over and toss to thoroughly coat. Taste and adjust the salt, pepper and curry powder as desired. Arrange a lettuce leaf on each of 4 salad plates. Divide the salad evenly among the plates and top with chopped almonds. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 12516,"Bob Marley's Reggae: Jerk Marinated Chicken Breast Skewers, Chargrilled and Served with Creamy Cucumber Dipping Sauce and Yucca Fries 1 onion, finely chopped 1/2 cup finely chopped scallion 2 teaspoons fresh thyme leaves 1 teaspoon salt 2 teaspoons sugar 1 teaspoon ground Jamaican pimento (allspice) 1/2 teaspoon ground nutmeg 1/2 teaspoon ground cinnamon 1 hot pepper, finely ground (or 2 Scotch bonnet peppers) 1 teaspoon ground black pepper 3 tablespoons soy sauce 1 tablespoon cooking oil 1 tablespoon cider or white vinegar 2 pounds chicken breast, dice 1/2-inch thick Green tai leaves 2 pounds fresh Yucca, peeled, cut into fries Cucumber Dipping Sauce, recipe follows Fresh pineapple wedges 25 ounces cucumber 7 ounces sour cream 7 ounces mayonnaise 1-ounce cider vinegar 1/2-ounce salt Pinch cayenne pepper 1/2-ounce Dijon mustard 1/2-ounce chopped garlic Instructions: For the marinade: mix together onion, scallion, thyme, salt, sugar, allspice, nutmeg, cinnamon, hot pepper, black pepper, soy sauce, oil and vinegar. These ingredients can also be combined in a food processor. Preheat the fryer. Skewer 2 1/2 ounces of chicken onto each skewer. Place the skewers in a shallow baking dish and cover with the marinade. Marinate in the refrigerator overnight. Place the skewers onto a hot grill and grill until done, about 2 to 3 minutes per side. Place the Yucca fries in the fryer and fry the fries until golden brown. Remove and drain on paper towels. Season with salt. Place 3 of the skewers on the left side of the plate. Place green tai leaf on the other end of the plate and top with a wedge of fresh pineapple. Place 6 ounces of cooked yucca fries in the middle of the plate. Place 3 ounces of cucumber sauce in a souffle cup next to the skewers and serve. Peel and seed cucumbers and roughly chop. Add sour cream and mayonnaise. Add rest of ingredients and puree in a blender.
","[Sauvignon Blanc, Pinot Grigio, Vermentino, Grenache Blanc]" 12517,"Great Goulash: Ground Turkey Paprikash and Macaroni 1/2 pound elbow macaroni Salt 1 tablespoon extra-virgin olive oil, 1 turn of the pan 1 tablespoon butter 1 package, 1 1/3 pounds average weight, ground lean white turkey 2 to 3 cloves garlic, chopped 1 medium onion, chopped 1 red bell pepper, seeded and chopped 2 tablespoons sweet paprika 1 teaspoon ground cumin 1 teaspoon dried marjoram Black pepper 1 cup chicken stock, available in small 8 ounce paper containers on soup aisle of market 1 cup sour cream 2 tablespoons chopped flat-leaf parsley 2 tablespoons chopped dill Instructions: Bring a pot of water to boil for pasta. When it comes to a boil, add pasta and salt to season the cooking water. Cook pasta 6 minutes to al dente.
While water comes to a boil and pasta cooks, heat a deep skillet over medium high heat. Add extra-virgin olive oil then butter then ground meat. Break up meat and crumble, 2 to 3 minutes. Add garlic, onions, red bell peppers and seasonings to the turkey. Cook 5 or 6 minutes then add chicken stock and sour cream to the pan. Bring to a bubble and reduce heat to low. Add cooked pasta and stir. Let pasta absorb some sauce, a minute or so. Adjust seasonings and serve. Garnish the prepared dish with chopped parsley and dill. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Zinfandel]" 12518,"A Bowl of Gluten-Free Oatmeal 1 cup whole milk 1 cup water 1/2 teaspoon kosher salt 1 teaspoon vanilla extract 1 cup whole rolled gluten-free oats Instructions: Set a saucepan over high heat. Pour in the milk and water. Add the salt and vanilla extract. Bring the liquids to a boil. When the milky water is boiling, pour in the oats. Stir quite vigorously. When the water returns to a boil, turn down the heat to low. Simmer the oats, stirring every few minutes, until the oats are creamy and plump, the liquid fully absorbed, about 15 minutes. Turn off the heat and cover the pan. Let the oatmeal sit for five minutes to fully absorb the liquid. Top with your favorite sweetener and fruit. (This one is maple syrup, peaches, and blackberries.) Variations: If you cannot eat dairy, almond milk or hemp milk work well here too. If you have a fresh vanilla bean, scrape the insides of it into the pot instead of vanilla extract. This will be the best oatmeal you have ever eaten. ","[Chardonnay, Riesling, Pinot Grigio, Sparkling wine]" 12519,"Stuffed Beef Tenderloin 6 tablespoons butter 1 shallot, diced
2/3 cup dry sherry wine
1/4 cup dried dates, pitted and chopped
1/4 cup dried cranberries
1 teaspoon minced fresh thyme
1 teaspoon minced fresh sage
Kosher salt and freshly cracked black pepper
One 2- to 3-pound center-cut beef tenderloin, trimmed and butterflied (see Cook's Note) 1/3 cup Marcona almonds, crushed
2 tablespoons minced chives
Store-bought horseradish sauce, for serving Instructions: Preheat the oven to 225 degrees F. Heat a medium skillet over medium heat. Melt 2 tablespoons of the butter, add the shallot and cook until translucent, about 5 minutes. Add the sherry, dates, cranberries, thyme and sage and simmer until just dry, about 5 minutes. Season with salt and pepper and set aside. Season the inside of the tenderloin with salt and pepper. Spread an even layer of the fruit and herb mixture over it, leaving about 1/2 inch of tenderloin around the edges. Top with a layer of the almonds. Roll tightly and tie with at least 4 pieces of butcher's twine (easier to cut and portion!). Place the loin on a wire-racked baking sheet and season the outside with salt and pepper. Cook until the center of the tenderloin registers 120 to 125 degrees F, about 2 hours. In a large skillet, heat the remaining 4 tablespoons butter over medium heat until just foaming. Place the loin in the skillet and sear on all sides until evenly crusty and brown, about 3 minutes a side. Transfer to a cutting board and slice. Garnish with minced chives and serve with horseradish sauce. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Barolo]" 12520,"Puffy Cheddar Grits 2 tablespoons butter or margarine 1 teaspoon salt 3 1/2 cups milk 2 cups water 1 1/4 cups quick cooking grits 1 package (8 ounces) shredded cheddar cheese (2 cups) 1 teaspoon hot pepper sauce 1/4 teaspoon pepper 5 large eggs Instructions: Preheat oven to 325 degrees F. In 3 quart saucepan, combine butter, salt, 1 1/2 cups milk and water and heat to boiling over a medium high heat. Gradually stir in grits, beating constantly with wire whisk to prevent lumps. Reduce heat; cover and cook, stirring occasionally, 5 minutes (grits will be very stiff). Remove saucepan from heat and blend in cheese. In a large bowl, mix hot pepper sauce, pepper eggs, and remaining 2 cups milk until blended. Gradually stir grits mixture into the egg mixture. Grease shallow 2 1/2 quart casserole. Pour grits mixture into casserole. Bake, uncovered, 45 minutes, or until knife inserted in the center comes out clean ","[Chardonnay, Riesling, Chenin Blanc, Sparkling wine]" 12521,"Blood Orange\u2013Vanilla Cookies 2 sticks unsalted butter, at room temperature 2 1/2 cups all-purpose flour 1 cup confectioners\u2019 sugar 1/2 teaspoon salt 1 tablespoon blood orange zest (or Cara Cara or navel orange zest) 1 tablespoon vanilla bean paste 2 teaspoons orange extract 1 pound confectioners\u2019 sugar 2 tablespoons meringue powder 4 to 6 tablespoons blood orange juice (or Cara Cara or navel orange juice) 2 teaspoons pure vanilla extract 2 teaspoons orange extract Orange and red gel food coloring Instructions: Make the cookies: Beat the butter in a large bowl with a mixer on medium-high speed until light and fluffy, 3 minutes. In a small bowl, whisk the flour, confectioners\u2019 sugar and salt. Reduce the mixer speed to low, then beat the flour mixture into the butter mixture until just combined. Stir in the orange zest, vanilla bean paste and orange extract. Divide the dough into 2 balls, form into disks and wrap in plastic wrap; refrigerate until firm, at least 1 hour. Preheat the oven to 325? F. Line 2 baking sheets with parchment paper. On a lightly floured work surface, roll out 1 disk of dough until just shy of 1/4 inch thick; if the dough cracks, let it warm up a few minutes. Cut out rounds with a 2 1/2- to 3-inch cutter, then arrange the rounds about 1 inch apart on one of the baking sheets. Gather the scraps and reroll to cut out more cookies; refrigerate 10 minutes before baking. Bake, switching the pans halfway through, until the cookies are lightly golden, 12 to 14 minutes. Let cool 5 minutes on the baking sheets, then transfer to a rack to cool completely. Meanwhile, repeat with the remaining disk of dough. Make the royal icing: Mix together the confectioners\u2019 sugar, meringue powder, 4 tablespoons blood orange juice and both extracts until the icing is spreadable and not runny; if it\u2019s too thick, whisk in more juice, 1 tablespoon at a time. Transfer 1 cup of the icing to a small bowl and mix with orange and red food coloring to make a blood orange color. Drizzle some of the colored icing over the plain icing; swirl slightly with a toothpick or skewer. Dip the tops of the cookies into the icing, gently twisting to create a marbled effect; allow the excess to drip off. Transfer the cookies to a rack set on a baking sheet. Let the icing set at least 1 hour. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 12522,"Strawberry Coffee Cake with Peanut Butter Streusel em 2 (7 oz.) pkgs. Martha White? Strawberry Flavored Muffin Mix Peanut Butter Streusel: /em 1/2 cup Jif? Extra Crunchy Peanut Butter 1/4 cup firmly packed brown sugar 1/3 cup Pillsbury BEST? All Purpose Flour 1/2 tsp. almond extract 1/3 cup Smucker's? Seedless Strawberry Jam Coffee Cake: Crisco? Original No-Stick Cooking Spray 1 cup sour cream 1/3 cup milk Instructions: HEAT oven to 350 degrees F. Coat 9x9-inch baking pan with no-stick cooking spray. COMBINE sour cream, milk and 1/2 teaspoon almond extract in medium bowl. Stir in muffin mixes until blended. Spread evenly in prepared pan. COMBINE peanut butter, brown sugar, flour and 1/2 teaspoon almond extract in medium bowl with a fork until crumbs form. Stir jam until smooth. Drop small spoonfuls over top of batter. Swirl with a knife. Crumble streusel over jam. BAKE 35 to 40 minutes or until golden brown. Cool 15 minutes before serving. ","[Chardonnay, Riesling, Moscato, Sparkling wine]

" 12523,"Rice Bowl with Veggie Flowers and Hoisin 2 small bell peppers (different colors if possible) 1/4 cup frozen peas, thawed 4 cups cooked brown rice 2 tablespoons rice wine vinegar 1 tablespoon toasted sesame oil Kosher salt and freshly ground black pepper 4 teaspoons hoisin sauce 1/2 cup sesame snack sticks Instructions: Slice the sides of the peppers off in 4 pieces. Place the pepper pieces skin-side up and press down to flatten slightly. Use your favorite small cookie cutters to cut out as many shapes as possible. (Use the bottom of a measuring cup to help push the cutters through the pepper). Place the peas in a strainer and rinse briefly under warm water just to remove their chill. Blot dry. Toss the rice, vinegar, oil, 1/2 teaspoon salt and few grinds of pepper together in a large bowl. Evenly divide the rice among 4 lunch containers with lids. Top each with some of the pepper shapes, some of the peas and 1 teaspoon hoisin sauce. Pack 2 tablespoons sesame snack sticks separately with each serving. ","[Chardonnay, Sauvignon Blanc, Riesling, GSM]" 12524,"Apple Gin Fizz Ice 1 egg white 1-ounce apple cider 1-ounce fresh lemon juice 1 1/2 ounces good apple brandy 1-ounce gin (recommended: Hendricks) Instructions: Fill a cocktail shaker with ice and add all of the ingredients. Shake well and strain into a thin highball glass filled with ice. ","[Hendricks Gin, Apple Brandy]" 12525,"Spiced Gingerbread Mini Cupcakes Nonstick cooking spray, for the muffin tin 1 cup all-purpose flour
1 tablespoon pumpkin pie spice
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon fine salt
6 tablespoons unsalted butter, melted and cooled
1/3 cup granulated sugar
1/4 cup molasses
1/4 cup sour cream
1 large egg
3 ounces cream cheese, at room temperature 6 tablespoons unsalted butter, at room temperature
1 teaspoon freshly grated lemon zest, plus more for decoration, optional 1/2 teaspoon pure vanilla extract
1 1/2 cups confectioner\u2019s sugar, sifted
Yellow sprinkles and sliced crystallized ginger, for decoration, optional
Instructions: For the spiced gingerbread cupcakes: Preheat the oven to 350 degrees F. Spray a 24-cup mini muffin tin with cooking spray. Stir together the flour, pumpkin pie spice, baking powder, baking soda and salt in a medium bowl. Whisk the melted butter, granulated sugar, molasses, sour cream and egg in a large bowl until smooth. Add the flour mixture and whisk just to combine. Divide the mixture among the muffin cups. Bake until puffed and a tester in the center of a cupcake comes out clean, 13 to 15 minutes. Cool in the tin for about 10 minutes, then use an offset spatula to ease them out and completely cool. For the lemon cream cheese frosting. Combine the cream cheese and butter in a medium bowl. Beat until smooth and fluffy, about 1 minute. Beat in the lemon zest and vanilla. Add the confectioners' sugar and mix until smooth, then beat until light and fluffy, about 1 minute. Split the cooled cupcakes in half crosswise. Spread or pipe a little filling on the cut side of each cupcake bottom. Top with the cupcake tops. Spread or pipe the remaining frosting on top of the cupcakes and decorate as desired. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 12526,"Frittata with Pan-Roasted Potatoes, Smoked Mozzarella and Tomato-Basil Pesto 1 cup fresh basil leaves 1/2 cup freshly grated Parmesan 2 tablespoons pine nuts
2 cloves garlic, chopped
Kosher salt and freshly ground black pepper
1/2 cup extra-virgin olive oil
2 ripe beefsteak tomatoes, cored and diced small
2 medium Yukon Gold potatoes 1/4 cup canola or olive oil
Kosher salt and freshly ground black pepper
1 tablespoon chopped fresh thyme
Pinch cl flakes
12 large eggs
8 ounces smoked mozzarella, diced
Grated Parmesan, for garnish
Instructions: For the tomato-basil pesto: Combine the basil, Parmesan, pine nuts, garlic, and salt and pepper in a food processor and process until smooth. With the machine running, drizzle in the olive oil. Transfer to a bowl and fold in the tomatoes. Set aside. For the frittata: Put the potatoes in a saucepan, cover with cold water and add a few tablespoons of salt. Bring to a boil and cook until a skewer inserted into the center meets with no resistance, about 25 minutes. Drain and let cool slightly. Cut the potatoes into 1-inch cubes. Preheat the broiler. Heat the oil in a large nonstick skillet over medium heat until it begins to shimmer. Add the potato cubes, season with salt and pepper, stir in the thyme and cl flakes, and cook until golden brown all over. Whisk together the eggs until light and fluffy, then pour over the potatoes. Scatter the smoked mozzarella on top and season with salt and pepper; stir and briefly fold everything together. Cook until the egg mixture has set on the bottom and is beginning to set up on top. Transfer to the broiler and cook until lightly browned and fluffy, 5 to 6 minutes. Remove the frittata from the oven and carefully slide it onto a cutting board. Cut into wedges and serve hot or at room temperature with some of the pesto and a sprinkling of grated Parmesan. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Gavi]" 12527,"Broccolini with Grilled Zucchini and Summer Squash 2 quarts water 2 medium sized zucchini, bias cut 2 medium sized summer squash, bias cut 3 ounces achiote oil (olive oil with 1/4 teaspoon annatto seed), divided Salt and freshly ground black pepper 8 ounces broccolini 2 tablespoons pine nuts 2 cloves garlic, thinly sliced 4 cherry tomatoes, halved 1 tablespoon butter 1/2 ounce aged balsamic vinegar, for garnish Instructions: Bring water to a boil. Preheat grill to high heat. Toss zucchini and squash in 1 ounce achiote oil and season with salt and pepper. Set aside. Drop broccolini in boiling water for 2 minutes or until slightly wilted while preserving color. Place seasoned zucchini and squash on hot grill. Cook for 2 minutes on each side. Set aside. Heat a saute pan over low heat. Add pine nuts and toast lightly. Set aside. Add remaining 2 ounces achiote oil to the heated saute pan. Add the blanched broccolini and season with salt and freshly ground black pepper. Increase to medium-high heat. Add sliced garlic and continue to cook until slightly toasted, about 1 minute. Add grilled zucchini, summer squash and halved cherry tomatoes. Add butter and toss lightly until butter melts. Plate and drizzle with aged balsamic vinegar, garnishing with toasted pine nuts. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]

" 12528,"Pollo Con Mole De Jefe 4 large or 6 medium skinless chicken breasts, cut into thirds or quarters, see Cook's Note 1 teaspoon kosher salt, plus more for seasoning 2 tablespoons olive oil or good cooking spray for sauteing 2 cups good quality low-sodium chicken stock 1 medium red onion, finely diced 3 cloves garlic, minced 1 1/2 teaspoons ground cumin 1/2 teaspoon ground cinnamon 1/4 teaspoon ground cloves 1/4 teaspoon ground allspice 1/2 cup almond butter (almond puree, make sure well mixed, almond oil tends to separate from almond butter) 1/4 cup tomato paste 1 teaspoon sriracha sauce, see Cook's Note 2 tablespoons honey 3 ounces good quality unsweetened dark chocolate, chopped into small pieces 1/3 cup cilantro, finely chopped 1 small firm tomato, seeded and 1/4-inch diced, for garnish Instructions: Preheat the oven to 400 degrees F. Sprinkle the chicken chunks with 1 teaspoon kosher salt. Heat 1 tablespoon olive oil in a large saute pan over medium-high heat. Quickly brown the chicken, in batches if necessary, and transfer it to a plate. Deglaze the pan with 1/4 cup of the chicken stock, after fond is deglazed, transfer the liquid to a small bowl and set aside. Give the pan a quick rinse and towel dry. Put the pan back over medium-high heat and when the pan is hot, heat the remaining 1 tablespoon olive oil (but not smoking) add the onion, and 2 pinches of salt, saute until nearly translucent, about 5 to 7 minutes, Stir in the garlic and cook for another 5 minutes. Add the dry spices to onion/garlic mixture and saute for 2 minutes. Next add the remaining 1 3/4 cups chicken stock (including stock from deglazing), and bring to a near boil but not bubbling. Turn the heat down to simmer, and whisk in the almond butter, tomato paste, sriracha sauce, salt to taste, and honey. Whisk the sauce until completely incorporated. Add chocolate pieces, and continue to whisk until melted. Gently simmer the sauce for 5 minutes on the stove, take the pan off the heat, and immerse the chicken into mole sauce. Cover the pan and put it into the oven for 10 minutes. Reduce the oven heat to 350 degrees F. Remove the cover from the pan and bake for 1 hour. As the mole bakes, spoon the mole sauce over the chicken if the chicken is exposed periodically, or give a gentle stir every once and a while if you see a skin forming. If the mole sauce seems to be reducing too much (if it looks overly pasty), then add a splash of chicken stock to thin it out. Take the pan out of the oven, remove chicken from the pan to a covered dish to keep warm. The sauce should be thick; if it's not gravy-thick then reduce it for a few minutes on the stove top. If the sauce is overly thick then thin it out with a splash of chicken stock. Taste and add more kosher salt if you like. Stir in most of the cilantro (reserve a few pinches for garnish), then add the chicken back to the sauce. Spoon the chicken mole into a serving dish and top with the diced tomato and remaining cilantro. Good accompaniments include a Spanish-style rice, roasted potatoes, stewed Mexican-style black beans, roasted pumpkin, or squash. Cook's Notes:

• I prefer bone-in but can use boneless, bone in will make for moister, more flavorful chicken, if medium-size then split and cut breast (with or without bone-in) into 3rds, for large chicken breasts then cut into quarters.
• Sriracha sauce is a spicy sauce from Vietnam with rooster on label, or you can substitute with fresh minced habanero pepper or good quality hot sauce to taste, (if not using sriracha make sure you use substitute heat with caution, for example 1 teaspoon fresh habanero is far hotter than equal part sriracha) but sriracha works best in this recipe. It's now available in most grocery stores. ","[Chardonnay, Pinot Noir, Rioja, Barbera]" 12529,"Baked Cheese with Grilled Pineapple-Pepper Relish 1/2 pineapple, cored and sliced into rings 5 tablespoons olive oil 3 jalape?os, halved and seeded (or leave some seeds for more heat) 1 poblano pepper, halved and seeded 1 large red bell pepper, quartered Kosher salt and freshly ground black pepper 1/4 cup chopped fresh cilantro 1 tablespoon agave syrup 1 lime, zested and juiced 8 ounces cream cheese Crackers, for serving Instructions: Preheat the oven to 375 degrees F. Heat a grill pan or grill over medium heat. Lightly brush the pineapple with 1 tablespoon of the olive oil and add to the grill pan. Toss the jalape?os, poblanos and bell peppers with the remaining 4 tablespoons olive oil and a pinch of salt and pepper and add to the grill pan. Grill the pineapple and peppers until slightly charred on both sides, about 5 minutes. Remove to cutting board. Chop into small dice and add to a bowl. Add the cilantro, agave and lime zest and juice. Toss to combine. Place the cream cheese in a small oven-to-table baking dish and top with 1 mounded cup of the relish (reserve remaining relish for another use). Bake until the cheese is soft, 12 to 15 minutes. Serve with crackers. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]" 12530,"Second Time Around Salmon and Rice Dinner 2 poached salmon steaks, skinned, boned and cut into 1/2-inch chunks 2 portions cooked rice from night before Boston lettuce leaves, washed 3 kirby cukes, seeded and sliced into half moons Garlic saffron mayonnaise (See above) 1 small seeded red bell pepper, finely diced Instructions: Toss salmon and rice and most of the cukes with part or all of the mayonnaise. Season with salt and pepper Center on a bed of Boston; garnish with more cukes and red bell pepper. Serve extra mayonnaise on the side if you wish. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 12531,"Corn and Andouille Soup 3 cups onions, chopped 3 cups green bell peppers, chopped 1 pound andouille sausage, quartered lengthwise and cut into 1/2-inch pieces 2 tablespoons Seasoning Mix, recipe follows 7 cups chicken stock 7 cups fresh corn kernels, about 6 ears 2 cups tomatoes, peeled and chopped 6 tablespoons all-purpose flour 1 tablespoon garlic, minced 2 tablespoons plus 1 teaspoon Chef Paul Prudhomme's Meat Magic 1 tablespoon plus 1 1/2 teaspoons lightly packed dark brown sugar Instructions: Preheat a heavy 4-quart pot over high heat until very hot, about 3 to 4 minutes. Add 2 cups of the onions, 2 cups of the bell peppers, andouille sausage, and 2 tablespoons of the seasoning mix. Cook, stirring and scraping the bottom of the pot every 3 to 4 minutes, for 20 minutes. If necessary to prevent burning, add a little of the chicken stock, stir well and scrape the pot bottom and continue cooking. Reduce the heat to low and add corn, tomatoes, flour, garlic, the remaining onions and bell peppers, 4 cups stock, and the remaining seasoning mix. Cook, stirring and scraping the pot every 8 to 10 minutes, for 40 minutes. Stir in the remaining stock, return the heat to high and bring the soup just to a boil. Reduce the heat to low and simmer for 15 minutes. Remove from the heat and serve immediately. Combine the seasoning mix ingredients in a small bowl. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 12532,"Maple Citrus Salad 4 navel oranges 2 tablespoons maple syrup 1 teaspoon fresh squeezed lemon juice Pinch cinnamon Instructions: With a vegetable peeler remove a 2 by 1-inch piece of zest from 1 of the oranges, being careful not to peel off any of the white pith. Cut into thin strips and set aside. Cut about 1/2 inch off of the top and bottom each piece of fruit. Remove the peel and pith from each piece of fruit by standing it on its end and cutting down along the curve of the fruit. Slice the fruit into 1/4 inch thick rounds and arrange on a platter. In a small bowl combine the maple syrup, lemon juice and cinnamon. Pour the dressing over the fruit, garnish with the zest and serve. ","[Riesling, Gewrztraminer, Moscato, Vinho Verde]" 12533,"Buffalo Chicken Pizza Pockets 3 tablespoons extra-virgin olive oil 8 ounces chicken breast, minced
  Kosher salt and freshly ground black pepper
  1 cup grated Parmesan
  3/4 cup Buffalo sauce
  1/2 cup chopped scallions
  Store-bought pizza dough 1 egg, beaten with 1 tablespoon water 4 slices mozzarella Instructions: Preheat the oven to 425 degrees F. Heat a cast-iron skillet over medium-high heat. Add the oil and chicken, and sprinkle with 1 teaspoon each salt and pepper. Cook for 4 minutes, until fully cooked. Scrape the chicken into a mixing bowl along with the Parmesan, Buffalo sauce and scallions. Mix and then cool for 10 minutes. Roll out pizza dough and cut into four 4-inch squares. Place a slice of mozzarella in the center of each square and top with the filling. Brush the edges of the dough with egg wash and fold over the sides to seal. Place the pockets on a cookie sheet and bake for 10 to 12 minutes. ","[Zinfandel, Barbera, Chianti, Tempranillo]" 12534,"Slimmed Down Carrot Cake Nonstick cooking spray, for greasing 1 1/2 cups granulated or coconut sugar
  1/4 cup canola oil
  2 teaspoons vanilla extract
  2 large eggs
  2 cups all-purpose flour
  2 teaspoons baking soda
  2 teaspoons ground cinnamon
  1/2 teaspoon salt
  1 cup carrot puree or carrot baby food
  1 cup frozen grated coconut, thawed
  2/3 cup walnuts, finely chopped
  1/2 cup crushed pineapple, drained
  One 8-ounce package Neufchatel cheese, at room temperature 2 cups confectioners' sugar
  1 teaspoon vanilla extract
  3/4 cup walnuts, finely chopped
  Instructions: For the carrot cake: Preheat the oven to 350 degrees F. Grease the bottom of a 13-by-9-by-2-inch baking pan with cooking spray, line with parchment paper and grease the paper with cooking spray. With an electric mixer, cream the granulated sugar, oil, vanilla and eggs together in a large bowl. Sift together the flour, baking soda, cinnamon and salt in a separate bowl. Add the dry ingredients to the sugar mixture and mix well. Add the carrot puree, coconut, walnuts and pineapple and beat until smooth. Pour the batter into the prepared pan and bake until a toothpick inserted into the center comes out clean, 40 to 45 minutes. Cool the cake for about 5 minutes. Spray a wire rack with cooking spray. Run a knife around the edges of the pan and turn the cake out onto the wire rack. Cool completely before frosting. For the frosting: Using an electric mixer, beat the Neufchatel in a medium bowl until smooth. Slowly add the confectioners' sugar and continue beating until fully combined. Mix in the vanilla. Frost the cake and garnish with the chopped walnuts. Refrigerate until ready to serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 12535,"Hasselback Chicken Cordon Bleu 8 boneless skinless chicken breasts 1/2 cup honey Dijon mustard
  2 cups panko breadcrumbs
  6 tablespoons salted butter, melted
  1 tablespoon kosher salt
  1 teaspoon freshly ground black pepper
  12 slices Swiss cheese, cut into quarters
  24 rounds Canadian bacon (about 1 pound), cut into half-moons
  Instructions: Preheat the oven to 425 degrees F. At a slight angle, cut 6 slits into each of the chicken breasts, making sure not to cut all the way through. You should leave roughly 1/4 inch unsliced. Brush the top of each chicken breast with 1 tablespoon of the mustard. Mix together the breadcrumbs, butter, salt and pepper in a bowl. Sprinkle the breadcrumb mixture evenly over the chicken, using your hands to press the mixture into the mustard. Place a quarter piece of cheese and a half-moon piece of Canadian bacon into each of the slits in each chicken breast. Transfer the stuffed chicken breasts to a baking sheet. Bake until the chicken is cooked through and the breadcrumbs are golden, 20 to 22 minutes. Serve warm with your favorite sides. Freezing instructions: Once the uncooked chicken breasts are assembled, place 4 onto a wax paper-lined baking sheet; repeat with the remaining chicken breasts on a separate lined baking sheet. Transfer the baking sheets to the freezer until the chicken breasts are frozen through, at least 3 hours. Transfer the chicken breasts to 2 wax paper-lined foil pans. Label, date and freeze until ready to eat. When ready to eat, preheat the oven to 425 degrees F. Bake the chicken breasts from frozen until the chicken is cooked through and the breadcrumbs are golden, about 40 minutes. Serve as directed above. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 12536,"\His and Hers\ Surf and Turf 4 cups chicken stock 2 tablespoons extra-virgin olive oil, divided 4 (4-ounce) filet mignon Sea salt, preferably gray salt and freshly ground black pepper 8 large (10/20 count) shrimp, shell on, deveined 1 tablespoon minced shallots 1 cup red wine 1 teaspoon freshly chopped thyme leaves 1 tablespoon butter 1 cup white wine 3 tablespoons butter 2 teaspoons minced chives Instructions: Preheat oven to 425 degrees F. In a saucepan, over medium heat, simmer 4 cups of chicken stock until reduced by half. In a large saute pan, heat 1 tablespoon of the olive oil over high heat until hot but not smoking. Season the filets mignons with salt and pepper and add to the hot pan. Sear on both sides until browned nicely, about 2 to 3 minutes on each side, and transfer to oven for about 3 to 4 minutes for rare, 5 to 6 minutes for medium. Remove from oven and let rest. Drain excess oil from the pan and return to medium heat; add the shallots and saute briefly; add the red wine and thyme and simmer for 1 minute. Add the chicken stock and continue simmering to reduce to 1 cup; remove from heat and swirl in butter. Season with salt and pepper, to taste. In another large saute pan over high heat, heat the remaining olive oil until hot but not smoking. Season the shrimp with salt and pepper. Saute the shrimp for about 2 minutes on each side and remove from the pan to a plate. Drain any excess oil from the pan and return to the stove. Deglaze with the white wine and reduce by 1/2. Slowly add butter, stirring to emulsify; finish with the chives. Season with salt and pepper, to taste. To serve. On each plate arrange 1 filet and 2 shrimp, spoon about 1 tablespoon of the red wine sauce on the filet and spoon about 1 tablespoon of the white wine sauce over the shrimp. Serve warm. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 12537,"Napa Cabbage Wrapped Monkfish with Ponzu Sauce 1 pound monkfish, cut into 4 equal fillets 8 Napa cabbage leaves 2 tablespoons minced fresh ginger (3/4 teaspoon ginger per fillet) 1/2 cup diced carrot (1 tablespoon per fillet) 4 teaspoons chopped chives (1/2 teaspoon per fillet) 1/2 teaspoon salt 1/2 teaspoon freshly ground black pepper 2 tablespoons lime juice 2 tablespoons low-sodium tamari sauce 2 tablespoons water 1 tablespoon rice vinegar 1 teaspoon minced ginger 2 teaspoons sugar Instructions: In a metal or bamboo steamer basket, steam monkfish for 2 minutes. Remove from steamer and halve. Place cabbage leaves in steamer basket and cook for 5 minutes or until tender. Lay cabbage leaves on a flat surface. Place 3/4 teaspoon ginger, 1 tablespoon carrots, and 1/2 teaspoon chives on each cabbage leaf, followed by 1/2 fillet of monkfish. Season with a pinch of salt and pepper. Roll, folding in sides to enclose monkfish. Steam for 4 to 5 more minutes or until fish is cooked through. Combine all ingredients for ponzu sauce in a blender container and puree. Strain, if desired. Serve 2 tablespoons ponzu sauce with 2 monkfish wraps. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 12538,"Peeky-Toe Crab and Green Tomato Salad with Chilled Gazpacho Sauce 12 ounces lump crab meat 1 tablespoon chives, sliced 1 tablespoon tomatoes, peeled, seeded and small dice 1/4 cup mayonnaise 1 tablespoon lemon juice 2 tablespoons basic vinaigrette (see recipe) Fine sea salt and freshly ground white pepper to taste 3 to 4 green tomatoes, peeled, seeded and minced 1/2 teaspoon minced lemon zest 2 tablespoons lemon oil Fine sea salt and freshly ground white pepper to taste 4 to 5 ripe red tomatoes, blended and strained 2 tablespoons olive oil 3 tablespoons Banyuls vinegar or to taste Fine sea salt and freshly ground pepper to taste Instructions: To make the crab salad, pick through the crabmeat and remove any cartilage or shells. Combine all remaining ingredients in a large bowl and mix to combine. Season with fine sea salt and freshly ground white pepper. For the green tomato relish combine all ingredients in a bowl and mix to combine. Season with fine sea salt and freshly ground white pepper. For the gazpacho sauce, combine all ingredients. If the tomatoes are very sweet adjust the flavor by adding more Banyuls vinegar. Season with fine sea salt and freshly ground pepper. To serve the crab salad, set out 4 chilled plates and place a 2-inch ring mold or round cookie cutter in the center of each plate. Fill the ring mold with the crab salad and top with a thin layer of the green tomato relish. Spoon the gazpacho sauce around the crab salad in a thin layer. To garnish the dish, place \dots\ of the green tomato relish in the gazpacho sauce around the crab salad and top the cr ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 12539,"Pumpkin Cheesecake Nonstick cooking spray 8 sheets honey graham crackers 1/3 cup plus 1 tablespoon granulated sugar 1 tablespoon unsalted butter, melted 12-ounces one-third less fat cream cheese, at room temperature 1/2 cup light brown sugar, packed 1/2 teaspoon kosher salt 2/3 cup low-fat 2-percent Greek-style plain yogurt 2 large eggs, at room temperature 2 large egg whites, at room temperature One 15-ounce can pumpkin puree 2 tablespoons all-purpose flour 1 tablespoon pumpkin pie spice 1 tablespoon vanilla extract 2 tablespoons confectioners' sugar Instructions: Position the oven racks in the center and lower third of your oven. Fill a roasting pan about half full with water and place on the lower rack. This will create a moist environment for the cheesecake and help prevent cracking. Preheat the oven to 325 degrees F. Coat a 9-inch springform pan with nonstick cooking spray.
  Put the graham crackers and 1 tablespoon of the granulated sugar in the bowl of a food processor and grind until fine. Add the butter and 2 tablespoons water and pulse until moistened. Press into the bottom of the prepared pan. Bake until set and golden brown, 10 to 12 minutes. Cool completely.
  Combine the cream cheese, brown sugar, the remaining 1/3 cup granulated sugar and salt in a large bowl. Beat with an electric mixer on medium speed until smooth and fluffy. Add the yogurt, eggs and egg whites, reduce the mixer speed to low and continue to beat until blended. Add the pumpkin, flour, pumpkin pie spice and vanilla. Reduce the mixer speed to low and beat until just combined. Stir with a spatula a few times to make sure all the ingredients are incorporated and to release any air bubbles in the batter that could cause the cheesecake to crack.
  Pour the batter over the crust and rap the pan against the countertop a few times to bring any trapped air bubbles to the surface. Place the cheesecake on the center rack in the oven. Bake until just set and the center wiggles slightly, 50 to 60 minutes. Turn the oven off and crack the door open. Let sit in the oven for 15 minutes, and then transfer to a wire rack to cool. Run a thin sharp knife between the cheesecake and the pan to release the sides. Cool completely, and then chill until cold, at least 4 hours or overnight.
  Before serving, remove the cheesecake from the refrigerator and release the sides of the pan. Allow the cheesecake to come to room temperature, 30 to 60 minutes. If the top of the cake appears wet, blot with a paper towel to dry. Dust with the confectioners' sugar.
  Per serving: Calories: 225; Total Fat 9 grams; Saturated Fat: 1 gram; Protein: 6 grams; Total carbohydrates: 30 grams; Sugar: 21 grams Fiber: 2 grams; Cholesterol: 34 milligrams; Sodium: 154 milligrams ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 12540,"Posole with Red cl Pods and Cilantro Salsa 2 1/2 cups dried posole 1/2 onion, diced 2 large garlic cloves, peeled and smashed 3 dried red New Mexican cl pods or guajillo chiles 1 heaping teaspoon dried Mexican oregano 3 quarts water Salt to taste Cilantro salsa, recipe follows Diced avocado Quartered lime for each bowl Instructions: Cover the dried posole with boiling water and let stand at least an hour or overnight. Drain, then put it in a pot with rest of the ingredients, except the salsa and avocado. Bring to a boil, then lower the heat and simmer, partially covered, until the posole is tender and many of the kernels have opened up or flowered, like popcorn,, about 2 hours. Time can vary a great deal from brand to brand it could be done in 1 1/2 hours or take as long as 3.) Once the posole is clearly tender but not quite done, add 2 teaspoons salt, then season again to taste when finished. Ladle the posole into bowls with some of the broth. Stir in a spoonful of cilantro salsa, add some diced avocado to each bowl, then serve with a wedge of lime ","[Zinfandel, Tempranillo, Garnacha, Barbera]" 12541,"Pesto Ketchup 1 1/4 quarts ketchup (recommended: Heinz Tomato Ketchup) 2 cups prepared pesto Instructions: Combine ketchup and pesto in a bowl and stir well. Serve as a dipping sauce with bread sticks, grilled portobello mushrooms, fried clam strips, or onion rings. Use as sandwich spread for burgers, grilled chicken sandwiches, wraps, or panini. Store in an airtight container in the refrigerator. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc]" 12542,"Spicy Tortilla Soup 8 corn tortillas 2 (32-ounce) boxes or cans low-sodium chicken broth Chicken bones, reserved from Day 2 1 large red onion, coarsely chopped 2 large tomatoes, diced 2 medium jalapenos, sliced 1 lime, juiced 2 ears grilled corn, reserved from Day 1 1/2 cup fresh cilantro leaves, coarsely chopped 1 ripe avocado, peeled and cubed 8 ounces crumbled feta, queso fresco, or other fresh white cheese Instructions: Heat oven to 350 degrees F. Cut tortillas into 1/2-inch-thick strips and arrange them on a cookie sheet in a single layer. Bake them 5 to 10 minutes, or until crispy. In a large saucepan, bring the chicken broth and chicken bones to a boil. Reduce heat to low; cover and simmer for 20 minutes. Place a colander over a second large saucepan and strain the broth through it. When the bones are cool enough to handle, pick off the remaining meat and add it to the strained broth. Stir in the onion, tomatoes, jalapenos, and lime juice. Heat about 5 minutes more to blend flavors. Cut the corn from the cobs and add it to the soup. Divide the baked tortilla strips among 4 bowls. Ladle in the soup and serve with bowls of cilantro leaves, cubed avocado, and crumbled cheese to use as toppings at the table. ","[Rioja, Tempranillo, Garnacha, Pinot Grigio]" 12543,"Roast Beef and Couscous Salad 6 medium carrots, cut into 1-inch pieces 1 red onion, cut into 1-inch pieces 3 tablespoons extra-virgin olive oil
  Kosher salt and freshly ground pepper 1 cup Israeli couscous 1/2 cup golden raisins 3/4 cup low-fat Greek yogurt 2 teaspoons harissa or other hot cl paste 2 tablespoons apple cider vinegar 1 head escarole, torn into bite-size pieces 8 ounces deli-sliced roast beef, cut into bite-size pieces Instructions: Preheat the oven to 425 degrees F. Toss the carrots and onion on a rimmed baking sheet with 1 tablespoon olive oil, 1/2 teaspoon salt, and pepper to taste. Roast until tender and slightly golden, about 25 minutes. Meanwhile, cook the couscous as the label directs, adding the raisins in the last 5 minutes of cooking. Drain the couscous and raisins and rinse under cold water. Make the dressing: In a small bowl, whisk the yogurt with the remaining 2 tablespoons olive oil, the harissa, vinegar, 1/2 teaspoon salt and 2 to 3 tablespoons water until smooth. Put the escarole in a large bowl and add the roasted carrots and onion; toss to wilt the greens slightly. Add the couscous-raisin mixture, the dressing and the roast beef and toss to coat. Divide the salad among plates.
  ","[Cabernet Sauvignon, Merlot, Pinot Noir, Syrah]" 12544,"Meatball Truffle Burger 4 small shallots 1 head garlic 2 sprigs fresh thyme 1 tablespoon extra-virgin olive oil Kosher salt and freshly ground black pepper 1 cup ricotta cheese 1 tablespoon truffle oil 8 tablespoons (1 stick) unsalted butter, softened 1/3 pound ground beef 1/3 pound ground pork 1/3 pound ground veal 4 slices pate 4 slices brioche bread, toasted Alfalfa sprouts, for serving Instructions: Preheat the oven to 425 degrees F. Put the whole shallots onto a sheet of aluminum foil. Cut the pointed top off the garlic bulb and put it next to the shallots. Add the thyme sprigs, drizzle everything with the olive oil and season with salt and pepper. Fold up into a loose package and bake until soft, 35 to 40 minutes. Remove from the oven, open the package and set aside to cool. Mix the ricotta with the truffle oil. Set aside. Squeeze the shallots and garlic out of their skins and onto a board. Chop very finely and add to a bowl with the softened butter. Season with salt and pepper and mix well. Refrigerate the compound butter until you are ready to use it. You can also roll it up into a cylinder in plastic wrap and freeze it for up to 3 months. Sprinkle the beef, pork and veal with salt and pepper. Mix well and form into 4 thick patties. Set aside. When you are ready, melt 2 tablespoons of the compound butter in a medium nonstick skillet over medium heat and add the meatballs. Fry until they are cooked through, an internal temperature of 160 degrees F. Remove from the skillet, cover and keep warm. Add the pate slices to the skillet and cook until lightly browned on both sides, about 20 seconds per side. Remove from the skillet and keep warm. Build the burger: Butter a warm slice of brioche toast with some compound butter and put it onto a plate. Top with a meatball and a slice of pate. Spoon a big dollop of the truffled ricotta on top and garnish with the sprouts. Serve immediately. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Barolo]

" 12545,"Breaded Buffalo Chicken Bacon Salt Sliders on Hawaiian Sweet Rolls with Baconnaise 1 pound chicken cutlets, cut into 2 by 2-inch squares 1 teaspoon bacon salt 12-ounce jar Buffalo sauce 4 tablespoons baconnaise 2 minced garlic cloves 2 cups buttermilk 2 cups all-purpose flour 4 cups canola oil 16 Hawaiian bread buns, toasted Instructions: In medium bowl combine the chicken, a teaspoon of bacon salt, 2 tablespoons of Buffalo sauce, baconnaise and 2 minced garlic cloves. Mix with your hands. Set out 3 bowls. Put the buttermilk into 1 bowl, the flour in another, and the remaining buffalo sauce in the last bowl. Heat a large frying pan over medium-high heat, and add 4 cups of canola oil. When the oil starts to separate in the pan, it is ready; if oil starts to smoke, immediately lower the temperature. Dredge the chicken in the buttermilk, and then in the flour. Carefully put them into the hot oil and cook on both sides until brown. Dip the chicken into the buffalo sauce and serve them between Hawaiian bread buns. ","[Zinfandel, Cabernet Sauvignon, Malbec, Tempranillo]" 12546,"Vanilla Gelato Bites with Chocolate and Hazelnuts 1 pint vanilla gelato or ice cream 1 (12-ounce) bag chocolate chips (about 2 cups) 1 cup finely chopped toasted hazelnuts (about 5 ounces) Special equipment: bite-sized ice cream scoop and wooden popsticks Instructions: Place a small tray or a plate in the freezer. Remove the gelato from the freezer to soften, about 5 minutes. Remove the chilled tray from the freezer. Scoop out 16 bite-sized balls of gelato and place in the freezer for at least 1 hour. Remove from the freezer and quickly insert a wooden popstick into each gelato ball. Return them to the freezer for at least 1 hour. When the gelato balls have frozen with their sticks in place, place the chocolate in a double-boiler over very gently simmering water until melted. Next to the pot of chocolate, place the toasted, chopped hazelnuts in a shallow bowl. Remove the gelato balls from the freezer, 4 at a time. Working quickly, hold the gelato ball by the stick and dip into the melted chocolate, then dredge it in the hazelnuts. Return them to the freezer and continue with 4 more gelato balls, until all the gelato balls are covered in chocolate and nuts. Freeze the chocolate-and-nut-covered gelato for at least 1 hour. These are very fun, festive, and tasty. The ice cream scoop I used is a number 40 (holds 1 tablespoon, is 1 1/2 inches in diameter.) ","[Chardonnay, Pinot Grigio, Riesling, Moscato]

" 12547,"White Bean and Sausage Soup 2 tablespoons olive oil 2 pounds bulk sweet Italian sausage
1 cup jarred sliced roasted red peppers
2 tablespoons fresh oregano, chopped
1 tablespoon fresh rosemary, chopped
4 cloves garlic, minced
1 large onion, sliced
Kosher salt and freshly ground black pepper
8 cups low-sodium chicken broth
Two 15.5-ounce cans cannellini beans, drained
One 28-ounce can diced tomatoes
2 cups chopped kale
1 cup heavy cream
2 tablespoons apple cider vinegar
Fresh Parmesan cheese, for serving, optional Instructions: Heat the olive oil in an 8-quart Dutch oven over medium-high heat. Brown the sausage, breaking it into bite-size chunks as it cooks, 8 to 10 minutes. Remove with a slotted spoon to a paper towel-lined plate to allow excess oil to drain off. Add the peppers, oregano, rosemary, garlic and onions to the pot. Season with a pinch of salt and pepper and cook until the onions are tender, about 5 minutes. Pour in the chicken broth, beans and tomatoes. Return the sausage to the pot and bring to a boil. Reduce to a low simmer and cook, uncovered, for 20 minutes. Stir in the kale, heavy cream and apple cider vinegar. Taste and adjust the seasoning as needed. Serve with grated Parmesan cheese if desired. To freeze, transfer the soup to containers with airtight lids, leaving space at the top as it will expand as it freezes. Allow the soup to cool completely before placing the lids on and freezing. Reheat until hot before serving and garnish with Parmesan cheese if desired. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]" 12548,"Tilapia Salpicon 3 skinless tilapia fillets (about 1 1/2 pounds) Kosher salt and freshly ground black pepper 2 tablespoons extra-virgin olive oil 1/2 cup fresh cilantro leaves 1/2 cup thinly sliced red onion 4 tablespoons lime juice 2 tablespoons Worcestershire sauce 1 jalape?o, seeded and finely chopped 8 to 12 corn tortillas 1/2 cup shredded iceberg lettuce Sour cream and lime wedges, for serving Instructions: Sprinkle the tilapia with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Heat the oil in a large skillet over high heat until hot. Add the fish and cook, turning once, until golden and cooked through, about 10 minutes. Let the fish cool to warm, then shred with a fork. Put the shredded fish and the oil from the skillet in a large bowl and toss with the cilantro, onion, lime juice, Worcestershire, jalape?o, 1 teaspoon salt and 1/2 teaspoon black pepper. Chill until ready to use. Toast the tortillas directly over a burner set on medium, turning, until blackened in spots. Stack the tortillas as toasted. Serve the tilapia salpicon with the tortillas, lettuce, sour cream and lime wedges. ","[Vermentino, Sauvignon Blanc, Grner Veltliner, Albari?o]" 12549,"Southwest Marinated Grilled Turkey Breast with Chimichurri Sauce 3 garlic cloves, crushed 1 lime, juiced 1 tbsp lemon peel, grated 1/2 tsp salt 1/2 tsp freshly ground pepper 1 tbsp jalapeno, finely chopped 3 tbsp cilantro, finely chopped 1 tsp cumin powder 1 tsp ground coriander seed 1/4 cup Tequila 2 boneless/skinless turkey breasts 1 1/2 cups parsley 6 garlic cloves more or less to taste 1 tablespoon oregano 1/4 cup olive oil 3 tbsp vinegar 1 tbsp salt 1 tsp fresh ground pepper Instructions: Combine all of the marinade ingredients and pour over turkey breasts in a non-reactive covered dish. Marinate for 4 hours or overnight. Soak mesquite wood chips in water for 1 hour. Place over coals in metal/aluminum container and allow to smoke. Place turkey on grill and cook until internal temperature reaches 165 degrees. Allow to rest 5 to 10 minutes. Cut on the bias and serve with chimichurri sauce on top. The most succulent and tasty barbecued meat you ever ate. I came up with this recipe when challenged by friends as an alternative to the usual steak barbecue. It is lowfat, delicious, and easy to prepare.
Chop the first three ingredients in a food processor. Add olive oil, vinegar, salt and pepper, and mix thoroughly. ","[Malbec, Tempranillo, Garnacha, Zinfandel]" 12550,"Grape Salad 2 pounds seedless green grapes 2 pounds seedless purple grapes
One 8-ounce package cream cheese, room temperature
One 8-ounce container sour cream
1/2 cup granulated sugar
1 teaspoon vanilla extract
1/2 cup brown sugar, firmly packed
1/2 cup pecans, finely chopped
Instructions: Wash the grapes and dry thoroughly with paper towels. Put the dry grapes in a 9-by-13-inch baking dish. In a bowl, combine the cream cheese, sour cream, granulated sugar and vanilla. Mix well using an electric mixer. Pour this mixture over the grapes and toss together until all the grapes are coated. Chill in the refrigerator. Just before serving, sprinkle with the brown sugar and pecans. ","[Chardonnay, Riesling, Merlot, Cabernet Sauvignon]" 12551,"Crispy Seared Snapper over Pickled Onions with Tomato-Bacon Fondue, Yellow Tomato Coulis and Malanga Tumbleweed 1 red onion 1 cup white vinegar 1 cup water 3 tablespoons salt 4 cloves garlic 1 tablespoon mustard seeds 1 bay leaf 1/4 pound bacon, julienned 1 pint cherry tomatoes 2 cloves garlic 2 ounces rendered bacon fat Salt and pepper 4 ounces goat cheese 1 yellow tomato 1 tablespoon olive oil Salt and pepper 1 lemon, juiced 1 malanga 1/4 pound fresh basil 1/4 cup olive oil 4 (4 to 6 ounce) snapper fillets, any kind, red, yellowtail Flour, to dredge Instructions: Onions: Thinly slice the onions, and place in a non-reactive dish. Combine the remaining ingredients and bring to a boil. Pour over onions and let stand for 24 hours. Fondue: Preheat the oven to 300 degrees F. Cook the bacon until crispy and fat is rendered. Reserve the bacon and the fat separately. Combine the tomatoes, garlic, 2 ounces of the reserved bacon fat. Roast until the tomatoes are almost dry. Place in the blender, add the goat cheese and puree. Strain through a fine chinois and reserve. Yellow Tomato Coulis: Quarter the yellow tomato. Coat with olive oil, salt, and pepper and roast for 20 minutes. Remove and puree in a food processor. Season with salt, pepper, and lemon juice. to taste. Reserve Malanga Tumbleweed: Peel malanga and cut into thin ribbons on a turning slicer. Preheat a deep fryer or a deep pot of oil to 350 degrees F. Fry the malanga until crisp and remove to a paper towel-lined plate. Reserve. Basil Oil: Blanch and shock the basil. Wring out in a clean, dry towel. Place in a blender with oil and puree for 1 minute. Let stand for 1 hour and strain. Reserve. Season the fish with salt and pepper and lightly dust with flour. Saute, skin side-down, in a very hot pan until skin is crispy. Turn the fish over and finish in the oven. Place pickled onions in the center of a plate. Rest 1 piece of fish across the onions, allowing them to peek out. Drizzle with the fondue, coulis, and basil oil. Sprinkle the bacon around the fish and top with fried malanga. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]

" 12552,"Vegetable Lasagna Casserole 2 small zucchini 2 small summer squash Kosher salt 2 red bell peppers 7 ounces low-fat goat cheese 1/3 cup pitted Calamata olives 2 teaspoons chopped fresh thyme leaves 1/4 teaspoon red pepper flakes 1 recipe tomato sauce (recipe follows) Freshly ground black pepper 1/4 cup grated Parmesan 1 (28-ounce) can chopped tomatoes 2 tablespoons extra-virgin olive oil 3 large cloves garlic, smashed 1 tablespoon red wine vinegar 1 teaspoon kosher salt 1/3 cup packed basil leaves Freshly ground black pepper Instructions: Slice zucchini and yellow squash lengthwise into 1/8 to 1/4-inch thick strips. Lay the strips out on baking sheet pan and salt generously. Set aside. Roast the peppers over a gas flame or broil on a sheet pan until completely charred, about 8 minutes. Put the peppers in a bowl, cover, and set aside until just cool enough to handle, about 5 minutes. Rub the skins off the peppers with your fingers to remove most of the charred skin. Core and remove the seeds, then slice the peppers lengthwise into 1 1/2-inch strips. Preheat the oven to 375 degrees F. Mix the goat cheese, olives, thyme, and red pepper flakes together in a bowl and season, to taste, with salt and pepper. Thoroughly wipe excess salt and moisture from zucchini and squash with paper towel. Spread 1 cup of the tomato sauce into the bottom of an 8- by 11-inch baking dish. Begin layering, remembering to season with pepper between each layer. Start with the zucchini and then summer squash and all the peppers. Dollop spoonfuls of the cheese over the peppers and then spread it out to cover. Spoon half of the remaining sauce over the vegetables. Repeat with the remaining zucchini, squash, goat cheese, and sauce. Sprinkle top layer with Parmesan and bake, covered, for 30 minutes, then uncover. Continue baking until the vegetables are tender and the sauce thickens, about 30 minutes more. Let lasagna stand for 10 minutes before slicing. Put the tomatoes, olive oil, garlic, vinegar, and salt in a sauce pan. Bring to a boil over high heat, lower heat to a brisk simmer, and cook until thickened, about 30 minutes. While sauce cooks tear basil leaves into small pieces. Remove the sauce from the heat and stir in the basil. Transfer half of the sauce to a food processor and puree. Return to the saucepan and season, to taste, with salt and pepper. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]

" 12553,"Green Fatoush 1/4 cup finely sliced scallions 2 long green chiles, seeded and cut into very fine rounds 1 head cos or romaine lettuce 1 lime, zested and juice 1 tablespoon extra-virgin olive oil Kosher salt 2 pita breads 1 ripe avocado 1/4 cup chopped fresh cilantro leaves 1/4 cup chopped fresh mint leaves Instructions: Preheat oven to 450 degrees F. Put the scallions and cl slices into a bowl. Discard the outer leaves of the lettuce and then tear it into pieces, adding to the bowl. Whisk the lime zest and juice and oil in a small bowl or jug and add a sprinkling of salt. Open the pita breads up lengthways so that you have 4 very thin halves, and lay them on a baking sheet. Toast them in the oven for about 5 minutes to give them a bit of crunch; they will turn a golden brown color, but keep an eye on them as they might burn. Take the pita breads out and leave them to cool. Halve the avocado, remove the stone and then using a spoon, scoop pieces of avocado out onto the bowl of lettuce. Dress the salad with the lime and oil dressing and add most of the chopped herbs before tossing with your hands to combine. Snip with scissors or break the crispy pita bread with your hands into rough triangles, and add most of the pieces to the salad and toss again before decanting to a serving bowl or platter. Scatter with remaining herbs and toasted pita. ","[Vermentino, Sauvignon Blanc, Gruner Veltliner, Albari?o]" 12554,"Bacon and Black Bean Smash 1 tablespoon extra-virgin olive oil, 1 turn of the pan 3 slices bacon, chopped 1 onion, finely chopped 2 cloves garlic, chopped 1 jalapeno, seeded and chopped 2 cans black beans, drained Salt and pepper 1 tablespoon ground cumin 1 to 2 teaspoons hot sauce 2 to 3 tablespoons chopped cilantro leaves or scallions, optional garnish Sour cream, optional garnish Instructions: Heat a medium skillet over medium high heat. Add extra-virgin olive oil and bacon. Render fat 2 minutes then add onion and garlic, cook 5 minutes. Add 1 can of beans to the pan and season them with salt, pepper and cumin then smash them with a potato masher, combining them with bacon and onions. When they are combined, add remaining can of beans and combine with smashed beans. Add hot sauce to your taste and serve. Chopped cilantro or scallions and sour cream are optional garnishes to this smash. ","[Chardonnay, Sauvignon Blanc, Vermentino, Tempranillo]" 12555,"Wachowicz Family Seafood Feast 4 chicken breasts with ribs and skin, cut in half 4 ears corn, save husks 4 lobster tails 1 pound shrimp in shells, deveined 24 littleneck clams 2 pounds small red potatoes, cooked Instructions: In a very large pot put small amount of water in bottom of pan and bring to a boil. Place rack in the bottom of the pan. Chicken goes in first, rib side down, with a layer of cornhusks on top. Cover and cook for about 5 minutes. Then, layer the corn, lobster, shrimp, clams and potatoes on top of the chicken. Cover and cook until shellfish is pink and chicken is cooked throughout. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 12556,"Drunken Peaches 6 peaches, cut into eighths 1 tablespoon sugar 1 teaspoon cinnamon 1 (750ml) bottle Chianti Classico wine Instructions: Mix the sugar, cinnamon, and Chianti Classico in a carafe. Add the peaches, and chill for about half hour before serving. ",[Chianti Classico] 12557,"Chicken Chipotle Sliders 1 cup mayonnaise 1/4 cup roughly chopped fresh cilantro
2 tablespoons fresh lime juice 1 tablespoon honey
3 to 4 chipotle peppers in adobo sauce, plus 2 tablespoons adobo sauce 1 pound ground chicken thighs 2 tablespoon taco seasoning 1 tablespoon olive oil 12 slices provolone cheese 12 Hawaiian sweet dinner rolls, split 1 bunch fresh watercress
Instructions: For the chipotle aioli: Process the mayonnaise, cilantro, lime juice, honey, chipotle peppers and adobo sauce in a food processor until combined. Refrigerate for at least 1 hour. For the sliders: Line a baking sheet with parchment. In a large mixing bowl, combine the chicken, taco season and oil. Form 12 patties roughly 1/2-inch thick and place them on the prepared baking sheet. Refrigerate for 30 to 60 minutes. Prepare a grill for medium direct heat. Grill the sliders until the edges start to turn a lighter white and the juices pool at the top, about 3 minutes. Flip the sliders and place a piece of cheese on each. Remove the sliders when the cheese is melted and the internal temperature of the chicken hits 165 degrees F on an instant-read thermometer. Place a slider on the bottom section of a bun, top with some aioli, watercress and the top section of the bun. ","[Malbec, Tempranillo, Garnacha, Zinfandel]" 12558,"Vanilla Gelato with Cherry Compote 2 1/2 cups milk 1 1/2 cups heavy cream 1 1/4 cups sugar 1/2 vanilla bean, scraped 10 large egg yolks Pinch salt Ice water, for chilling 4 cups cherries, pitted 1 tablespoon sugar, or more as needed 2 to 3 tablespoons dark rum Instructions: For the gelato: Add the milk, cream, 1 cup of the sugar and vanilla bean to a 4-quart heavy-bottomed saucepan and bring to a simmer over medium-high heat. Stir occasionally to combine. Meanwhile, whisk together the egg yolks with the remaining 1/4 cup sugar in a large heatproof bowl until they become lighter in color and the sugar dissolves. When the milk mixture is at a simmer, lower the heat to medium. Carefully ladle 1 cup of the hot milk mixture into the egg mixture, while whisking, and whisk until fully combined. Repeat this step one more time, then pour the egg mixture back into the saucepan. Add the salt. Cook the mixture while stirring constantly with a wooden spoon, making sure to stir the corners of the pot. Cook until the mixture thickens and can coat the back of a spoon. Prepare an ice bath in a large bowl or pot with water and ice. Carefully strain the mixture into a strainer set over a heatproof bowl. Remove and discard the vanilla bean. Put the heatproof bowl in the ice bath. Stir occasionally until the mixture is chilled and no longer warm. Set in the fridge until very cold, at least 1 hour. Freeze the mixture to an ice-cream maker and process according to the manufacturer's instructions. Transfer to a freezer-proof container and cover. Freeze before serving, 1 to 2 hours. It's best to serve the gelato the same day it's made. For the compote: Combine the cherries, 1/2 cup water and the sugar in a 2-quart saucepan and bring to a bare simmer over medium heat. Stir to allow the sugar to melt. Cook the compote until the ingredients combine and the cherries just begin to break up, 7 to 10 minutes. (Depending on the ripeness of your cherries you may want to cook them longer.) Remove the pan from the heat and add the rum. Ignite the compote safely with a long-handled lighter and return to the stovetop to flambe and cook off the alcohol. Serve the gelato with the warm compote. ","[Chardonnay, Pinot Grigio, Moscato, Riesling]" 12559,"Sunny's Chia Seed Pudding Parfaits 3 tablespoons chia seeds 2 tablespoons honey or agave nectar 1 cup oat milk, plus a splash more if needed, preferably Planet Oat Extra Creamy Oatmilk 1 mashed ripe banana, frozen 2 tablespoons chocolate hazelnut spread 1/4 cup toasted hazelnuts, chopped 1/4 cup salted banana or plantain chips, crushed or chopped Instructions: For the pudding: In a small bowl, whisk together the chia seeds and honey or agave. Add the oat milk, whisking to break up any clumps. Refrigerate for 3 hours, stirring halfway through. The pudding is ready when the seeds soak up all of the oat milk. It shouldn\u2019t be stiff; it should jiggle a bit. If needed, to slightly loosen for texture, add a splash of oat milk and stir. For the chocolate hazelnut and banana layer: Using a mini chopper, blend the banana and chocolate hazelnut spread until smooth. To assemble the parfaits: In a 6- to 8-ounce glass or cup, layer a quarter of the chia seed pudding, half of the blended banana mixture, and another quarter of the chia seed pudding. Garnish with half of the chopped hazelnuts and banana or plantain chips. Repeat with the second serving in another glass or cup. Serve immediately. ","[Riesling, Moscato, Vinho Verde, Prosecco]" 12560,"Banh Xeo (Vietnamese Crepe) One 14-ounce banh xeo (pancake flour) powder mix 1 teaspoon curry powder 2 ounces coconut cream Vegetable oil, for cooking 1 head green cabbage, shredded 1 large carrot, shredded 2 cups bean sprouts 18 ounces cooked and shredded chicken breast Eighteen 31/35 white shrimp, butterflied 18 pieces butter lettuce 18 sprigs each fresh cilantro, basil and mint Mung's Gourmet Nuoc Cham Sauce, recipe follows 8 ounces sugar 5 ounces white vinegar 4 ounces fish sauce (good quality) 2.5 ounces sambal cl paste 0.5 ounce crushed garlic (8 cloves) Instructions: Combine the mix with the curry powder and coconut cream in a bowl. Add 1 tablespoon vegetable oil to a hot pan. Ladle in 5 ounces batter to make a semi-thin crepe. Cook until crispy underneath and dried out on top. (If the crepe sticks to the pan, drizzle additional oil underneath it to get it to release.) Repeat with the remaining batter, using more oil as necessary. Add the cabbage, carrots, bean sprouts, chicken and shrimp to each crepe and fold in half. Garnish with the butter lettuce, cilantro, basil and mint. Dip in the Nuoc Cham Sauce. Mix together the sugar, vinegar, fish sauce, sambal, garlic and 11 ounces water in a medium bowl until the sugar dissolves. ","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]

" 12561,"Lebanese Rice and Lentils with Caramelized Onions 1 cup green or brown lentils 1 quart cold water 3 large white onions, sliced thinly 1/2 cup of olive oil 1/2 cup basmati or other long grain rice 1 teaspoon salt 1 teaspoon allspice Instructions: Bring the lentils to a boil in the water and simmer, skimming, about 25 minutes, or until nearly tender. Drain the lentils, reserving 1 1/2 cups of cooking liquid. Add more liquid if necessary to make 1 1/2 cups. Cook the onions in the olive oil for about 5 minutes. Then remove 1 1/2 cups of the onions and cook the rest until they caramelize and begin to get crisp, about 5 to 7 minutes more. Drain the caramelized onions on paper towels. Add to the saucepan the cooked lentils, the reserved liquid, the softened onions, and the basmati rice, salt and allspice. Cook over low heat, covered, until rice is tender, about 20 minutes. Top with caramelized onions. Recommended drink: Arak ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 12562,"Scallion Pancakes 1 pound unsalted (4 sticks) butter 215 grams (1.7 cups) all-purpose flour 20 grams (1 tablespoon) kosher salt 30 grams (2.2 tablespoons) sesame oil 88 grams (.7 cups) Italian \00\ flour 65 grams (4.4 tablespoons) boiling water 255 grams (1.08 cups) room temperature water 440 grams (3.52 cups) Italian \00\ flour, plus more for dusting 9 grams (1.5 teaspoons) kosher salt 1 cup neutral-flavored oil, such as rice bran or canola, plus more for greasing 4 cups sliced scallions Slaw, recipe follows 1 tablespoon Dijon mustard 1 tablespoon soy sauce 1 tablespoon black vinegar 1/2 tablespoon maple syrup 1 1/2 tablespoons minced fresh peeled ginger 1 1/2 tablespoons minced shallot 1 large egg yolk 3/4 cup rice bran or canola oil Kosher salt and freshly ground black pepper 2 cups sliced red cabbage 2 cups sliced Napa cabbage 1 cup sliced shiitake mushrooms 2 tablespoons torn fresh cilantro leaves 2 tablespoons torn fresh mint leaves 2 tablespoons torn fresh parsley leaves Instructions: For the roux: Melt the butter over medium heat in a medium saucepan, then whisk in the flour, salt and sesame oil. Cook, whisking constantly, until light amber in color, 5 to 7 minutes. For the first dough: Mix the flour and boiling water together in a small bowl until a dough forms. Knead for a minute or two to make sure that everything comes together. Set aside. For the second dough: Meanwhile, pour the room temperature water into the bowl of a stand mixer and top with flour and salt. Mix with the dough hook on medium-low speed until dough starts to come together. While dough is in the beginning phase of mixing, add in the hot water dough in small chunks. Knead on medium-low speed until the dough comes together and leaves the sides of the bowl. Turn out onto a work surface (oiled so the dough does not stick) and knead by hand until smooth and one consistent temperature; be careful not to overwork. Wrap tightly in plastic and let rest at room temperature for at least 30 minutes. For rolling out: Divide dough into 65-gram portions and cover with plastic wrap. (The dough dries out very quickly before it is rolled out, so be sure to keep it covered if you are not working with it.) Squeeze a tablespoon or so of oil onto a very clean marble, stone or metal countertop and spread around. Place one dough ball in the center of the oiled surface. Gently but using force, roll dough ball with a floured rolling pin until very thin and slightly translucent. The rolled dough will be oddly shaped and that is okay. If the dough rips, that's also ok--it's still usable. Once dough is rolled to translucent point, brush with a layer of roux and sprinkle with 2 tablespoons of sliced scallions. Working from the bottom end of the rolled dough (the end closest to your body), begin gently rolling dough up like a cigar. The end result will be a long \snake. Twist the snake into a coil. Smash the coil down with your palm and roll this into a 6- to 8-inch-wide pancake. Repeat until all your pancakes are complete. Store pancakes in the refrigerator between layers of parchment paper greased with oil until you're ready to cook. Heat a pan over medium-low heat. Add a small amount of oil and a cold pancake to the pan. Cover with a lid and cook until light golden brown, 4 to 5 minutes, before flipping and covering again. Cook the other side until golden brown, another 4 to 5 minutes. Remove to a plate. Serve the hot scallion pancakes with the slaw. For the ginger soy dressing: Combine the mustard, soy sauce, vinegar, maple syrup, ginger and shallot in a blender and blend until smooth. Add the egg yolk and turn blender on low speed. Drizzle in the oil until the dressing is thickened. Season to taste with salt and pepper. For the slaw: Stir together the cabbages, mushrooms, cilantro, mint and parsley. Drizzle with the dressing and toss to coat. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 12563,"Vegetable Timbales Corn Custard, recipe follows 1 to 2 leeks, green part only reserving the white for other uses, blanched and cut in-half lengthwise 2 carrots, peeled and sliced into 1/4-inch rounds 3 zucchini, sliced into 1/4-inch rounds 3 tomatoes, sliced into 1/4-inch rounds 1 eggplant, sliced into 1/4-inch rounds 3 yellow squash, sliced into 1/4-inch rounds Roasted red peppers Spinach leaves 4 cups raw corn, cut from the cob 8 eggs 4 cups cream 2 tablespoons butter 2 teaspoons sugar 1 teaspoons fresh thyme 1 tablespoon salt 1/2 teaspoon pepper Instructions: Preheat the oven to 375 degrees F. Prepare 1 batch of corn custard and set aside. Dry roast all the vegetable rounds until wrinkly, but not too brown. Let cool. Meanwhile, spray 8 souffle dishes with pan coating. Line the edges of the dishes with the leeks horizontally. Arrange 3 to 4 carrot rounds on the bottom of each dish making a \flower.\ Follow layers in this order: zucchini, tomatoes, eggplant, yellow squash, and red peppers. Place the rounds in concentric circles fully covering the previous layer. Ladle the corn custard over the entire timbale. Once the custard is up to the lip, cover with spinach leaves. Press the leaves lightly into the custard to coat. Cover with foil and bake until the custards reach a temperature of 150 degrees F. Put corn in a bowl. In a separate bowl, beat the eggs with the cream, just enough to blend and add to the corn. Add the remaining ingredients and blend. Pour over timbales and bake. ","[Chardonnay, Sauvignon Blanc, Vermentino, Riesling]" 12564,"Cod in Red Wine 2 tablespoons olive oil 1 onion, thinly sliced 1 clove garlic, minced 1/2 cup each red wine and fish stock or clam juice 1 tablespoon capers 1/2 teaspoon dried thyme Salt and freshly ground black pepper 1/2 cup (packed) parsley, chopped 1/2 pound cod, cut into 1inch chunks 1 tablespoon butter, optional Instructions: Heat the olive oil in a skillet. Add onion and garlic and begin to saute. Cover and cook until softened, about 5 minutes (if onions begin to stick add a spoonful of water to the skillet and continue to cook). Add the red wine, clam juice, capers, and thyme and bring liquid to a boil. Simmer over low heat until reduced to 1/2 cup. Right before serving bring the sauce back to a simmer and add the fish. Cover and cook over very low heat until the fish is just cooked through, about 5 minutes. Remove from heat and swirl in butter and parsley (don't worry if fish falls apart). Adjust seasoning and spoon in deep plates over rice, potatoes or garlic croutons. ","[Reds such as Cabernet Sauvignon, Merlot, Pinot Noir, Syrah/Shiraz]" 12565,"Coffee Pot de Creme 2 cups heavy cream 2 cups milk 6 egg yolks 5 ounces sugar 1 tablespoons espresso powder dissolved in 2 teaspoons water 8 (4-ounce) ramekins 8 chocolate wafer cookies Instructions: In a heavy bottom saucepan, bring heavy cream, milk and half the sugar to scald. Meanwhile, add the other half of the sugar to the yolks and whisk together well. Take saucepan off of the heat and temper a small amount of the hot milk to the yolks, whisking constantly. Pour the tempered yolks into the hot milk. Add the dissolved espresso powder. Pour through a fine strainer. Pour into ramekins. Set ramekins onto a baking pan and fill pan with 1 inch of water. Set baking pan with ramekins in 300 degree F oven and bake for 30 to 35 minutes until edges of custard are set and middle is liquid. Let cool completely before refrigerating. Serve with chocolate wafers. ","[Chardonnay, Pinot Grigio, Riesling, Sparkling Brut]

Given the following recipe, provide the wine types that would pair well with the recipe. Return a list of the wine types only. recipe: Baked Ziti with Meat Sauce 1 pound ziti pasta 1 pound ground beef 1 onion, chopped 2 garlic cloves, minced " 12566,"Cherry Pie-in-a-Jar 5 cups fresh or frozen pitted cherries Juice of 1 lemon 1 cup sugar 3 tablespoons cornstarch 1/4 teaspoon ground cinnamon 1 teaspoon almond extract Pie crust recipe making 1 (9-inch) pie crust or use a store-bought variety 4 tablespoons cold butter, cubed Melted butter, for topping Sugar, for topping Special equipment: 4 (1/2-pint) oven-safe glass jars Instructions: For the cherry filling: In a heavy-bottomed skillet cook fresh or frozen cherries and lemon juice over medium-high heat, stirring, until slightly softened, about 2 minutes. Add the sugar, cornstarch, and cinnamon. Bring the mixture to a simmer, stirring, until thickened, about 3 minutes. Remove the mixture from the heat, stir the almond extract into the cherries and cool. For the pies: Roll out the dough on a well-floured surface. Using the ring from the lid of the jar, cut out 4 circles of dough, that will be the tops of your pies. With the remaining dough, use a 6-inch inverted pie plate to cut 4 circles that will line the inside of each 1/2 pint glass oven-safe jar. Working with the dough as little as possible, make sure that the dough covers the surface area inside the jar with the exception of a 1/2-inch at the top. Once each jar is lined with pie dough, fill each with 1/2 a cup of cherry pie filling. Place a small pat of butter on top of each pie, and top with the pie dough circles or make a lattice pattern. Make sure you vent the top of the crust by creating a slit so that the steam can escape. Using your finger or a fork, press the 2 pieces of dough together around the perimeter. Brush each pie crust with melted butter and sprinkle with sugar. Seal each jar with its metal lid and place in the freezer for up to 3 weeks. Baking instructions: If baking pies fresh, preheat the oven to 400 degrees F. Bake 40 to 45 minutes or until the crust is golden brown and filling is bubbly. If baking pies that have been frozen, bring them to room temperature before placing in the oven. ","[Burgundy, Barolo, Tempranillo, Garnacha]

" 12567,"Spiced Pineapple Lentils 3 tablespoons vegetable oil 2 onions, diced 1 teaspoon salt 1 teaspoon freshly ground black pepper 3 garlic cloves, crushed 2 cups lentils, washed and picked over 3 cups water 1/2 cup canned crushed pineapple Instructions: Heat the oil in a medium pot over moderate heat. Saute the onions with the salt and pepper until golden, about 10 minutes. Stir in the garlic and lentils and cook 2 minutes, stirring frequently. Pour in the water, bring to a boil, reduce to a simmer and cook, covered, 45 minutes. Stir in the pineapple, remove from the heat and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Chenin Blanc]" 12568,"Seared Red Chard 2 tablespoons extra-virgin olive oil 1 small red onion, thinly sliced 10 to 12 cups red chard (2 bunches trimmed and coarsely chopped) Grated nutmeg, to your taste Coarse salt and pepper 2 tablespoons red wine or cider vinegar Instructions: Make sure your greens are very dry before preparing recipe. Also, wash and chop them when you come in from market, then they are ready for you to cook up even quicker. Heat the oil in a large nonstick skillet over medium-high heat. Add onions and toss 2 minutes, then add chard in bunches and keep it moving as it wilts up a bit - you are just searing it up. The greens should remain crisp and crunchy. Wilting them all and searing them up should take no more than 3 to 4 minutes. Season the greens with nutmeg and salt and pepper, to taste. Douse the pan with a little vinegar and remove from heat. Toss to cook off vinegar and serve the greens hot. ","[Burgundy, Barolo, Tempranillo, Garnacha]" 12569,"Chocolate Peanut Butter Pie 11/4 cups dry-roasted, salted peanuts 1/2 cup granulated sugar Pinch ground cloves 1/4 cup unsalted butter, melted 6 ounces bittersweet chocolate 1/4 cup heavy cream 1 1/2 cups milk 2 large eggs 1 cup confectioner's sugar 2 tablespoons cornstarch Pinch fine salt 4 ounces cream cheese, cut into pieces 1/2 cup creamy peanut butter 1 teaspoon pure vanilla extract 2 ounces bittersweet chocolate 11/4 cups heavy cream, chilled 1 tablespoon confectioner's sugar Instructions:

1. For crust: Preheat oven to 350degreesF. Pulse peanuts, granulated sugar, and cloves in a food processor until mixture resembles coarse sand. Pulse in butter. Press evenly into bottom of a 9-inch springform pan; bake until set, about 15 minutes. Set aside to cool slightly.
2. Melt chocolate with cream in a microwave, stirring every 30 seconds, until smooth. Spread chocolate over crust. Freeze until chocolate sets.
3. For filling: Whisk milk, eggs, confectioner's sugar, cornstarch, and salt in a medium saucepan. Bring to a boil, whisking constantly, over medium heat. Continue to cook until very thick, about 2 more minutes. Transfer to a bowl and \whisk in cream cheese, peanut butter, and vanilla. Spread filling into pie shell and refrigerate until cold or up to overnight.
4. For topping: Heat chocolate in microwave, stirring every 30 seconds, until melted. Cool slightly. Whip cream and confectioners' sugar to stiff peaks. Stir a large spoonful of cream into chocolate; fold remaining cream into chocolate. Unhinge pan and remove ring. Spread on cream topping. Refrigerate for at least 30 minutes before serving. ","[Chardonnay, Pinot Grigio, Riesling, Moscato]" 12570,"Thai Yellow Pumpkin and Seafood Curry 1 (14-ounce) can coconut milk (about 1 2/3 cups) 1 to 2-tablespoons yellow (or red) Thai curry paste 1 1/2 cups fish stock (I use boiling water and concentrated fish bouillon; cubes will do) 3 tablespoons fish sauce (recommended: Nam Pla) 2 tablespoons sugar 3 lemongrass stalks, each cut into 1/3's and bruised with the flat of a knife 3 lime leaves, stalked and cut into strips, optional 1/2 teaspoon turmeric 2 1/4 pounds pumpkin or butter nut squash, peeled and cut into large, bite-sized chunks 1 pound 2 ounces salmon fillet, preferably organic, skinned and cut into large, bite-sized chunks 1 pound 2 ounces peeled raw shrimp Bok Choy or any other green vegetables of your choice 1/2 to 1 lime, juiced or more to taste Cilantro, for garnish Instructions: Skim the thick creamy top off the can of coconut milk and put it into a large saucepan or casserole with the curry paste, over medium heat. Let it sizzle and, using a fork, whisk or wooden spoon, beat cream and paste together until combined. Still beating gently, add the rest of the coconut milk, fish stock, fish sauce, sugar, lemongrass, lime leaves (if using) and turmeric. Bring to a boil and then add the pumpkin. Cook on a fast simmer until the pumpkin is tender, about 15 minutes, although different sorts of pumpkins can vary enormously in the time they take to cook; some squash can take a little as 5 minutes. As I mentioned, you can cook the curry up until this part in advance, maybe leaving the pumpkin with a tiny bit of bite to it (it will soften and cook as the pan cools). Either way, when you're about 5 minutes from wanting to eat, get ready to cook the seafood. So, to the robustly simmering pan, add the salmon and shrimp (if you're using frozen shrimp they'll need to go in before the salmon). When the salmon and shrimp have cooked through, which shouldn't take more than 3 to 4 minutes, stir in any green vegetable you're using - sliced, chopped or shredded as suits - and tamp down with a wood spoon. When the bok choy is wilted, or other green vegetable is cooked, squeeze in the juice of half a lime, stir and taste and add the juice of the remaining half if you feel it needs it. Take the pan off the heat and pour the curry into a large bowl, and sprinkle over the cilantro; the point is that the cilantro goes in just before serving. Serve with more chopped cilantro for people to add their own bowls as they eat, and some plain Thai or basmati rice. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 12571,"Beignets aux Pommes 2 1/4 cups unsifted all-purpose flour Pinch salt 1 tablespoon granulated sugar 2/3 cups beer 1 cup warm water 2 egg yolks 2 tablespoons butter, melted 2 egg whites, stifly beaten Oil, for deep frying 1/2 cup superfine sugar mixed with 1 teaspoon ground cinnamon 6 apples (Granny Smith, Rome Beauty, Pippin) 1/2 cup granulated sugar 1/2 Kirsch Instructions: Combine flour, salt, sugar, beer, water, yolks, and butter. Beat until smooth. Let stand for 2 hours. When ready to use, fold in the egg whites. Prepare the filling. Use a corer to remove the cores of the apples. Peel the apples and cut them into rounds about 1/4-inch thick. Sprinkle with the sugar, then the Kirsch. Cover and let stand for 20 minutes. Drain apples and dry on paper towels. Heat the oil to 375 degrees. Dip the apple rounds in the batter and plunge immediately into hot oil. Fry until brown on both sides, about 5 to 6 minutes. Drain on absorbent paper. Sprinkle with the sugar and cinnamon mixture. Serve on a heated plate. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Gris]" 12572,"Achiote Marinated Cornish Hens Stuffed with Chorizo and Mustard Greens 1 package achiote paste 1/2 cup olive oil 1 teaspoon toasted cumin 1 teaspoon ground coriander 1 teaspoon Mexican oregano 5 tablespoons chopped garlic, divided 2 poussins or Cornish hens 4 large links hard, dried Spanish chorizo, diced 1 Spanish onion, diced 1 bunch mustard greens, cleaned, trimmed and roughly chopped 1/2 cup chicken stock 1 baking potato (russet) peeled, diced, and blanched 2 tablespoons sliced green olives Salt and freshly ground pepper Instructions: Preheat the oven to 375 degrees F. Combine in a food processor the achiote paste, olive oil, cumin, coriander, oregano, and 1 tablespoon garlic. Make sure to puree all these ingredients until it becomes a paste. Rub the marinade inside the Cornish hen cavities, underneath the skin, as well as outside. Allow the hens to marinade overnight, refrigerated. Next day, heat up a large saute pan. Add the chorizo and cook until crispy, about 5 minutes. Add the onion and remaining 4 tablespoons garlic and cook for another 2 minutes. Add the mustard greens and deglaze with the chicken stock. Cook until greens have wilted, about 2 minutes, and then add the potato, green olives, and season, to taste, with salt and pepper. Once the stuffing has cooled, distribute it equally into the hens and place them on a sheet with a rack. Place in the oven for 1 hour. ","[Rioja, Tempranillo, Garnacha, Pinot Noir]

" 12573,"Pork Meatballs 1 egg, lightly beaten 1/3 cup (tightly packed), washed, dried and chopped parsley leaves Pinch kosher salt 1 teaspoon chili flakes 1 teaspoon fennel seeds About 1/2 cup vegetable oil 1 pound ground pork (lean but not too lean) 1/2 cup bread crumbs, toasted 1/2 cup grated Parmesan 1/4 cup sour cream Instructions: Put the meat in a large bowl and add the bread crumbs, Parmesan and sour cream and mix with your hands. Add the remaining ingredients, except the vegetable oil, and combine well. Roll into about 20 or so balls, about 2 inches in diameter. Heat the vegetable oil in a large skillet over high heat. When the oil begins to smoke lightly, shut off the heat (to avoid splattering). Add the meatballs in a single layer and spread somewhat apart so they have a chance to \brown\ instead of steaming. Put the skillet back on high heat and brown the meatballs, turning them so they brown all around. Treat them like hamburgers and cook them until they are medium-rare, about 3 to 5 minutes. Touch them to make sure they are still tender in the center. Add the meatballs to the hot tomato sauce and allow them to bubble slightly and simmer over very low heat for a few minutes. Shut off the heat and allow the mixture to \rest\ for a few additional minutes before serving. ","[Barolo, Barbaresco, Chianti, Tempranillo]" 12574,"Breast of Chicken on Pumpkin/Cranberry Rissole with White Chocolate Balsamic Sauce and Asparagus 1 small pumpkin squash or butternut squash, peeled, seeds removed and diced into 1/4-inch to 1/2-inch chunks 3 large potatoes, peeled and cut into 1 inch chunks 2 tablespoons grapeseed oil (as needed to saute the onion and rissole cakes, respectively) 1 medium white onion, diced small Salt and freshly ground black pepper 1/2 cup vanilla white chocolate chips (recommended: Hershey's Premier White Chips) 3 scallions, white and tender green parts only, sliced on the diagonal into 1/4-inch thick slices 1 cup fresh cranberries 12 asparagus spears, tough ends snapped off Salt 4 tablespoons (1/2 stick or 1/4 cup) butter, divided 1 medium onion, chopped 1 cup chicken stock 1 tablespoon white balsamic vinegar 1 tablespoon low-sodium soy sauce 1 medium potato, peeled and diced into 1/2-inch pieces (as a thickener) 1/4 cup vanilla white chocolate chips (recommended: Hershey's Premier White Chips) Salt and freshly ground black pepper 6 boneless chicken breasts Salt and freshly ground black pepper 1 tablespoon lime peel powder or dehydrated lime peel pulverized into a powder with a mortar and pestle 2 tablespoons grapeseed oil 1/4 cup minced fresh fennel fronds Instructions: For the rissole cakes, boil the squash cubes for the rissole cakes until just tender, and drain well. Set aside until needed. At the same time, boil the potatoes until soft and drain well. Begin the sauce while the squash and potatoes for the rissole are boiling. Melt 2 tablespoons of the butter over medium heat in a saucepot (reserving the other 2 tablespoons) and cook the onion until translucent. Add the chicken stock, vinegar, soy sauce, and potato chunks and let the potato chunks cook while the liquid reduces and thickens. For the chicken, preheat oven to 375 degrees F. While the chicken stock mixture is cooking for the sauce, season chicken breasts with salt, pepper and lime powder. Heat the grapeseed oil over medium high heat in a separate large skillet and sear the chicken leaving undisturbed for the first 3 minutes or so on each side to let the seasonings integrate into the surface of the chicken and allow the caramelization process to begin to prevent tearing of the chicken or \crusting off\ of the seasonings. After the chicken is seared on both sides, transfer to a baking sheet and finish chicken in the oven. For the garnish, boil asparagus spears until just tender in salt water and set aside. In the same pan you used to sear the chicken, heat additional grapeseed oil (if needed) and saute the white onion until tender. Transfer the onion to the potatoes which have been boiled for the rissole cakes, reserving the saute pan. Season, to taste, with salt and pepper, and mash together. Fold in the white chocolate chips, scallions, cranberries, and cubes of squash, trying not to break up the squash. Allow to sit until cool enough to handle, then use a 3-inch circle cutter to form rissole cakes. In the same pan, heat additional grapeseed oil (if needed) over medium-high heat and sear the rissole cakes. Leave undisturbed for the first 2 to 3 minutes on each side to let the caramelization process begin and to prevent the cake from breaking apart. When you see the edges of the cake beginning to turn golden brown, flip and sear the other side. Then cook further until the cake is firm. Remove from heat and keep warm. In the same pan, sear the asparagus spears for a few minutes to add a little color and a nutty flavor. Return to the pot of the chicken stock mixture which has been cooking for the sauce. Fold the white chocolate chips into the sauce, and transfer the sauce to a blender and puree until smooth. Whisk in the reserved 2 tablespoons butter to finish the sauce, and season to taste with salt and pepper. Place a rissole cake on serving plate, top with a chicken breast, spoon sauce over and garnish with asparagus spears. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 12575,"Fried Catfish Deviled Eggs 2 whole eggs, hard-boiled and peeled 2 tablespoons mayonnaise 1 tablespoon sweet relish 1 teaspoon mustard Salt and freshly ground black pepper Vegetable oil, for frying 1 cup flour 2 tablespoons cornstarch 1/4 teaspoon baking powder 1 catfish fillet Fresh dill sprigs, for garnish Paprika, for garnish Instructions: Slice the eggs in half lengthwise. Remove the yolks and put them in a bowl and then mash with a fork. Add in the mayonnaise, relish and mustard. Add salt and pepper to taste. Set aside. Heat about 1-inch of vegetable oil in a skillet until a deep-frying thermometer reads 350 degrees F. Combine the flour, cornstarch, baking powder and 1/2 teaspoon salt in a shallow dish and dip the fish in the batter. Fry the fish until golden brown on both sides. Place on a paper-towel-lined plate to soak up any excess oil and season with salt. Let cool. Add the catfish to the yolk mixture and break up with fork. Spoon some of the yolk mixture into each egg half and garnish with dill and paprika to serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 12576,"Marinara Sauce 4 tablespoons olive oil Heaping 1/4 cup very thinly sliced garlic 2 28-ounces cans whole peeled Italian plum tomatoes 1/4 cup firmly-packed basil leaves, torn Instructions: Heat oil in a heavy saucepan over medium-high heat. Add garlic and saute, stirring occasionally, 5 minutes, or until lightly browned. Into a sieve placed over a bowl, pour tomatoes. With your hands squeeze juice from tomatoes until they resemble a coarse chunky pulp. Add tomato pulp and basil to saucepan and simmer 10 minutes. (Reserve tomato juice, if desired, for another use.) Season to taste with salt and pepper and serve with pasta. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 12577,"Braised Pork Belly 1/2 cup olive oil 5 pounds pork belly, cut into 6-inch pieces
1 can of your favorite beer
1 bunch celery, chopped 2 large yellow onions, chopped
2 medium carrots, chopped
20 cloves garlic, chopped
8 cups chicken stock or broth
2 tablespoon Szechuan peppercorns
10 sprigs fresh thyme
2 bay leaves
Salt
Instructions: Preheat the oven to 400 degrees F. Heat 3 tablespoons of the oil in a large saute pan over medium-high heat. When the oil begins to smoke, carefully place one piece of pork in the saute pan and sear, turning once, until golden. Remove to a plate and repeat with the remaining pieces of pork. Set aside. Carefully add the beer to the drippings in the pan and cook, scraping up the cooked bits with a wooden spoon, until reduced. Heat the remaining 5 tablespoons of oil in a large flame-proof roasting pan over medium heat. Add the celery, onions, carrots, garlic and cook, stirring occasionally, until caramelized, 8 to 10 minutes. Add the pork to the roasting pan. Add the deglazed pan juices and enough chicken stock to cover the pork and vegetables. Add the peppercorns, thyme, bay leaves and 2 generous pinches of salt. Cover the pan with foil and braise for 3 hours. Remove the foil and roast 30 minutes more. This will allow the pork to gain a beautiful color and for the braising liquid to reduce. Let the pork cool in the braising liquid for 30 minutes to increase tenderness. Remove the pork from the roasting pan and strain the braising liquid. Refrigerate separately until ready to use. The pork can be served sliced or shredded. ","[Barolo, Rioja, Syrah, Malbec]" 12578,"Bean Curd Dengaku with Miso Toppings Scant 3/4 cup plus 3 tablespoon white miso 1/2 cup red miso 4 egg yolks 4 tablespoons sake 4 tablespoons mirin 4 tablespoons sugar 14 tablespoons dashi Ground toasted sesame seeds Grated rind of yuzu citron, lemon or lime Ground kinome leaves Fresh ginger juice 2 cakes white tofu, preferably \cotton\ tofu 1 green bell pepper White poppy seeds Kinome sprigs Toasted white sesame seeds Toasted black sesame seeds Instructions: Make white and red miso toppings: Put 3/4 cup white miso in top of a double boiler; put 3 tablespoon white miso and red miso in top of a separate double boiler. Add half of yolks, sake, mirin and sugar to each and blend well. Place both tops over simmering water and gradually blend half of dashi into each miso mixture, stirring until thick. Add choice of one of the fragrant seasonings to each topping. Cool toppings to room temperature. Wrap tofu cakes in towels, weight with a dinner plate and let stand 1 hour to press out water. Prepare a charcoal fire, or alternatively heat a stovetop grill or broiler. Cut cakes into 3/8 by 3/4 by 2-inch pieces. Cut green pepper into same size strips. Skewer each piece of tofu on double-pronged \pine needle\ skewers, or use 2 bamboo skewers. Skewer green pepper the same way. Grill tofu and pepper skewers for 3 minutes per side. Spread one side of green pepper with white miso topping and sprinkle with choice of garnish. Spread tofu with red miso topping and sprinkle with choice of garnish. Return skewers to grill, miso-topped side down, and grill for 1 to 2 minutes, until heated through. Skewers can also be made with choice of other vegetables, meat or fish, such as eggplant, large mushrooms, ","[Chardonnay, Sauvignon Blanc, Riesling, Gavi]

" 12579,"Homestyle Chicken Curry 8 skinless, bone-in chicken thighs and drumsticks (4 of each; about 3 pounds total) Kosher salt and freshly ground pepper
1/4 cup vegetable oil 4 green cardamom pods 1 1-inch piece cinnamon stick 1 whole clove 2 onions, thinly sliced 1 tablespoon grated fresh ginger
4 cloves garlic, grated 2 teaspoons ground coriander
1 1/2 teaspoons ground cumin 1 teaspoon Kashmiri chili powder or hot paprika 1/2 teaspoon ground turmeric 3 small plum tomatoes, diced
1 pound Yukon Gold potatoes, peeled and cut into 1 1/2-inch chunks
Cooked basmati rice, for serving
Chopped fresh cilantro, for topping Instructions: Season the chicken all over with salt and pepper. Heat 2 tablespoons vegetable oil in a large Dutch oven over high heat. Add the chicken in a single layer and brown 3 to 4 minutes per side. Remove to a plate. Reduce the heat to medium high and add the remaining 2 tablespoons vegetable oil to the pot along with the cardamom pods, cinnamon stick and clove. Cook, stirring, until the whole spices are toasted, about 20 seconds. Add the onions, season with 1/2 teaspoon salt and cook, stirring, until soft and browned, 8 to 10 minutes. Add the ginger and garlic and cook, stirring, until golden, about 2 minutes. Add the coriander, cumin, chili powder and turmeric; cook, stirring and scraping the pan, until the ground spices are toasted, about 30 seconds. Add the tomatoes and cook, stirring, until they break down, 4 to 5 minutes. Return the chicken and any juices to the pot. Stir in 1 1/4 cups water and bring to a boil. Reduce the heat to medium low, cover and simmer until the chicken is almost cooked through and the sauce has thickened slightly, about 12 minutes. Tuck the potatoes among the chicken pieces, submerging them as much as possible; season with 1/2 teaspoon salt. Cover and simmer until the chicken is tender and the potatoes are just cooked through, 18 to 20 minutes. Uncover and simmer, turning the potatoes, until the curry is thickened, 8 to 10 minutes. Thin the curry with water, if necessary; season with salt. Serve with rice and top with cilantro. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 12580,"Baby Baked Fingerling Potatoes 1 tablespoon olive oil, plus more for drizzling 5 slices bacon, cut into small dice 1 1/2 pounds small fingerling potatoes (about 2-inches in length), halved lengthwise Kosher salt and freshly cracked black pepper 1 cup creme fraiche or sour cream 2 tablespoons minced fresh chives, plus more for garnish Instructions: Preheat the oven to 400 degrees F. Brush a large rimmed sheet tray with 1 tablespoon olive oil. Heat a heavy-bottomed skillet over medium-high heat and cook the bacon until crisp, 5 to 6 minutes. Transfer to a paper towel-lined plate. Place the potatoes on the prepared sheet try, drizzle with olive oil and season liberally with salt and pepper. Place the sheet try in the oven and roast until the potatoes are golden brown, 30 to 35 minutes. In the meantime, in a small mixing bowl, combine the creme fraiche and chives and season with salt and pepper. Remove the potatoes from the oven and transfer to a serving platter cut-side up. Dollop each roasted potato with the creme fraiche mixture and top with the crisp bacon bits and remaining chives. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 12581,"Hobak Jeon 1/4 cup Master Jeon Batter, recipe follows 3 large eggs 1/2 teaspoon saeujeot (Korean salted fermented baby shrimp), fish sauce or soy sauce 1 tablespoon finely chopped scallions 1 pinch freshly ground black pepper 2 tablespoons neutral cooking oil, like canola 1 to 1 1/2 pounds small to medium zucchini or squash, sliced into 1/4-inch rounds 1 cup all-purpose flour 1/2 cup rice flour (or substitute cornstarch or potato starch, but do not use mochiko or sweet rice flour) 1 teaspoon baking powder 1 teaspoon kosher salt Instructions: Put the Master Jeon Batter onto a plate or baking sheet. Put the eggs, saeujeot, scallions and pepper in a mixing bowl and whisk well to combine. Place a large nonstick pan over medium heat and add the oil. Dip the sliced zucchini into the batter to cover, then dust off any excess batter with a brush. Dip the dusted zucchini into the egg mix. When the pan is hot, add the zucchini; you should hear a subtle sizzle. When the edges of the egg mixture are set, after about 30 seconds, flip the zucchini. Cook until golden brown on the second side, another 30 seconds. Transfer to a cooling rack or a cookie sheet covered with paper towels to drain excess cooking oil. Enjoy while still hot. Mix together the all-purpose flour, rice flour, baking powder and salt in a medium bowl to combine. ","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]" 12582,"Chop Suey 8 (3 by 3-inch) packaged Chinese wonton skins, separated 1 tablespoon plus 2 teaspoons canola oil 1/4 teaspoon salt 2 scallions, greens included, trimmed and thinly sliced (about 1/4 cup) 3 cloves garlic, sliced 4 cups sliced napa cabbage 3/4 cup celery, thinly sliced (about 4 celery hearts or 2 long stalks) 1 (8-ounce) can bamboo shoots, drained and julienned 2 cups shiitake mushrooms, cleaned, trimmed and thinly sliced (about 6 ounces) 3/4 teaspoon sugar 1 cup low-sodium chicken broth 1 1/2 tablespoons low-sodium soy sauce 2 tablespoons toasted sesame oil 1 1/2 teaspoons cornstarch dissolved in 1 tablespoon cooking sherry 2 cups cubed or shredded cooked turkey or chicken 2 cups cooked brown rice 1 tablespoon toasted sesame seeds Instructions: Preheat the oven to 375 degrees F. Brush a baking sheet and the wonton skins lightly on both sides with 2 teaspoons of oil. Season with salt and bake for 10 to 12 minutes, or until browned and crisp. Transfer to a cooling rack and reserve. In a large heavy skillet or wok, heat the remaining 1 tablespoon of canola oil over medium-high heat. Add the scallion, garlic, cabbage, celery, bamboo shoots, and mushrooms and stir-fry until cabbage is soft and wilted, about 3 to 4 minutes. Add the sugar, 3/4 cup of the chicken broth, soy sauce, and sesame oil and cook for 3 minutes. Add the sherry-cornstarch mixture and, if the mixture is a little dry, the additional 1/4 cup chicken stock. Add the turkey or chicken and heat through. Serve the chop suey over the cooked brown rice and top with sesame seeds and reserved crushed wonton skins. ","[Pinot Grigio, Sauvignon Blanc, Riesling, Sparkling Shiraz]" 12583,"Insalata Pantesca 4 ounces fingerling potatoes 1 small red onion, peeled and thinly sliced 4 medium red heirloom tomatoes, cored and cut into 1-inch cubes 2 medium green heirloom tomatoes, cored and cut into 1-inch cubes 2 medium yellow heirloom tomatoes, cored and cut into 2-inch cubes 1/4 cup green (preferably Picholine) olives, pitted 1 tablespoon capers 1 tablespoon Champagne wine vinegar 1/4 teaspoon salt 1/2 teaspoon freshly ground black pepper 1 tablespoon minced oregano leaves 1/4 cup extra-virgin olive oil Lemon juice, to taste 1/2 cup caperberries Instructions: In salted boiling water, cook the potatoes until tender. Drain and allow to cool to room temperature. Peel and cut into 4 to 6 pieces. Transfer to a medium bowl. Add the red onions, tomatoes, olives and capers. In another bowl, combine the vinegar, salt, pepper and oregano. Slowly whisk in the olive oil. Pour over salad mix. Taste and season with lemon juice. Divide salad into 2 and mound onto salad plates. Surround with caper berries. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 12584,"Chicken Salad with Caesar Dressing 1 whole-grain English muffin, halved 5 ounces diced canned or fresh cooked chicken breast
Caesar Dressing, recipe follows Lettuce leaves, optional Tomato slices, optional Onion slices, optional 1/3 cup mashed ripe avocado (from about 1/2 avocado) 1 clove garlic, minced (about 1 teaspoon) or 1/4 teaspoon garlic powder
2 tablespoons fresh lemon juice
2 teaspoons Worcestershire sauce
1/2 teaspoon Dijon mustard
1/4 cup grated Parmesan cheese
3/4 teaspoon kosher salt or coarse sea salt
1/2 teaspoon ground black pepper
1 teaspoon anchovy paste, optional Instructions: Toast the English muffin and set aside. In a bowl, add the chicken and some of the Caesar Dressing and toss to combine. Layer both halves of the English muffin with lettuce, tomato and onion slices, if desired. Spoon the chicken salad mixture evenly on top. Place the avocado, garlic, lemon juice, Worcestershire, mustard, Parmesan, salt, pepper, anchovy paste, if using, plus 6 tablespoons water in a food processor or powerful blender and mix until thoroughly combined and smooth. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 12585,"Snickerdoodles 2 1/2 cups (11 1/4 ounces) all-purpose flour 2 teaspoons cream of tartar 1 teaspoon baking soda 1/2 teaspoon salt 1/2 cup (4 ounces) unsalted butter, at room temperature 1/2 cup (4 ounces) vegetable shortening, at room temperature 1 3/4 cups (12 ounces) sugar 2 large eggs, at room temperature 2 teaspoons pure vanilla extract 1/2 tablespoon ground cinnamon Instructions: Sift the flour, cream of tartar, baking soda, and salt into a mixing bowl. Set aside. Combine the butter and shortening in the bowl of a standing electric mixer fitted with the paddle. Begin beating on low speed to blend together. Increase the speed to medium and beat for about 3 minutes, or until light and creamy. Add 1 1/2 cups of the sugar in a slow steady stream and continue to beat for 2 minutes. Reduce the speed to low and add the eggs, one at a time, scraping down the sides of the bowl with a rubber spatula after each addition. Add the vanilla and when blended, slowly beat in the dry mixture in two parts, beating until just incorporated. Remove the bowl from the mixer, scrape down the sides of the bowl, cover tightly with plastic wrap, and refrigerate for at least 8 hours or overnight. When ready to bake, preheat the oven to 350 degrees F. Combine the remaining 1/4 cup of sugar with the cinnamon in a large shallow bowl. Set aside. Line two baking sheets with nonstick silicone baking sheets or parchment paper. (Alternatively, use nonstick baking sheets or lightly butter conventional baking sheets.) Set aside. Remove the dough from the refrigerator and uncover. Roll the dough into 1 1/4-inch balls. Roll each ball in the cinnamon sugar to coat completely and place them about 21/2 inches apart on the prepared baking sheets. Place in the oven and bake for about 10 minutes, or until light brown. The cookies should be soft to the touch and leave a slight indentation in the center when touched. Do not overbake or they will be hard and dry. Remove from the oven and transfer the cookies to wire racks to cool. Store, airtight, at room temperature for up to a week. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 12586,"Air Fryer Brussels Sprouts with Teriyaki Sauce 1 pound Brussels sprouts, trimmed and quartered (about 4 cups) 2 tablespoons extra-virgin olive oil
1/2 teaspoon onion powder
Kosher salt and freshly ground black pepper
1 cup teriyaki sauce
1 teaspoon grated fresh ginger
1 tablespoon rice wine vinegar
2 cloves garlic, grated
Instructions: Preheat a 2.5-liter air fryer to 350 degrees F. Place the Brussels sprouts in a large mixing bowl. Add the olive oil, onion powder, 1/2 teaspoon salt and 1/4 teaspoon pepper and toss to thoroughly coat. Pour the sprouts into the basket of the air fryer and spread out in an even, thin layer. Cook, tossing halfway through, until crispy with tender cores, about 12 minutes.
Combine the teriyaki sauce, ginger, rice wine vinegar and garlic in a small bowl and stir to combine. Serve with the warm Brussels sprouts. ","[Sauvignon Blanc, Riesling, Pinot Grigio, Sparkling Shiraz]" 12587,"Spiced Turkey Breast 1/4 cup whole-grain mustard (recommended: Maille) 2 garlic cloves, minced 2 teaspoons ground cumin 1 tablespoon dried oregano 1 teaspoon allspice 2 teaspoons chili powder 1 tablespoon brown sugar 1 teaspoon extra-virgin olive oil 1 (4 1/2 to 5-pound) turkey breast, on the bone, rinsed and patted dry with paper towels 10 cipollini onions 3 medium carrots, peeled, and cut into 2-inch pieces 2 cups low-sodium chicken stock 2 tablespoons all-purpose flour Salt and freshly ground black pepper, for seasoning Instructions: Preheat the oven to 350 degrees F. In a small bowl, mix together the mustard, garlic, cumin, oregano, allspice, chili powder, brown sugar and oil. Place the turkey breast in a 9 by13-inch roasting pan. Spread the mustard mixture over the top and sides of the turkey to form a crust. Add the onions, carrots, and chicken stock to the pan. Roast for 45 minutes. Cover the pan loosely with foil and continue to bake for another 45 minutes or until an instant-read thermometer inserted into the thickest part of the breast registers 175 degrees F. Allow the turkey to rest for 20 minutes before serving. Remove the vegetables and arrange on a serving platter. Remove the turkey and place on a cutting board. Pour about 1/2 cup of the pan juices into a small saucepan. Whisk in the flour until smooth. Whisk in the remaining pan juices. Bring the mixture to a simmer over medium-high heat. Cook, stirring occasionally, for 5 minutes until the mixture thickens. Season the pan juices with salt and pepper and pour into a serving pitcher. To serve, slice the turkey into 1/4-inch slices. Arrange the turkey slices on the serving platter with the roasted vegetables and serve with the pan juices. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 12588,"Tapenade Crostini One 12-ounce jar large roasted red peppers, drained One 9 1/2-ounce jar pitted kalamata olives, drained
One 5 3/4-ounce jar pimento-stuffed olives, drained
2 cloves garlic, or more to taste Red pepper flakes, to taste
Kosher salt and freshly ground black pepper 1/4 to 1/2 cup extra-virgin olive oil
1 package prepared crostini (about 24) or 24 baguette slices
One 6 1/2-ounce jar pesto
Chopped fresh parsley, for garnish
Instructions: Add the red peppers, kalamata and pimento-stuffed olives, garlic, red pepper flakes and some salt and pepper to the bowl of a food processor. Pulse a few times, adding enough olive oil to loosen the mixture to a loose paste. Taste and adjust the seasoning, adding more garlic or red pepper flakes if desired. Spread the crostini with a bit of pesto and spoon on a big dollop of the tapenade. Garnish with fresh parsley and serve immediately. ","[Ros, Vermentino, Sauvignon Blanc, Grner Veltliner]" 12589,"Pork Chops with Red cl Pepper Sauce 10 to 12 loin pork chops, medium thick cut with bone 3 jalapeno peppers 2 tablespoons solid vegetable shortening or lard 1 teaspoon kosher salt 1 teaspoon garlic powder 1 teaspoon fresh ground black pepper 1/2 cup water 1/4 teaspoon salt 3 cloves garlic 2 (15-ounce) cans whole peeled tomatoes, 2 whole tomatoes reserved and 1/4 cup liquid reserved for Spanish Rice Instructions: Wash pork chops and set on paper towels to dry. Roast whole jalapenos on the comal or in a cast iron skillet until all sides are toasted, approximately 10 minutes. Wet a small tea towel, then wrap the jalapenos in the tea towel and let them rest for 20 minutes. (This will help to soften them for peeling) While peppers rest, heat shortening in large cast iron skillet on medium-high. Cut pork chops into small and medium pieces (the sections with bone will be bigger). Season both sides of chops with kosher salt, garlic powder and crushed black pepper. Cook pork chops in skillet for about 15 to 20 minutes, periodically adding water to steam. Pork is done when chops have caramelized and water has evaporated. Take peppers out of tea towel and peel off skin. Cut off the ends of the peppers and place, one at a time in a food processor, and grind down with the salt and garlic. Add 1 tomato at a time (from the 2 cans of tomatoes), and grind all ingredients until sauce forms. Taste to determine if more salt is needed. Add the sauce to the pan with pork chops and simmer on low heat, uncovered, for about 10 to 15 minutes. ","[Malbec, Tempranillo, Garnacha, Zinfandel]" 12590,"Crispy Parmesan Broccoli 1 head broccoli, cut into florets with the long stems attached 2 cloves garlic, minced
2 tablespoons extra-virgin olive oil Kosher salt and freshly ground black pepper
1 cup grated Parmesan 1 cup ranch dressing
1 tablespoon sriracha
Zest and juice of 1 lime
Instructions: Preheat the oven to 400 degrees F. Combine the broccoli, garlic, 1 tablespoon oil and some salt and pepper in a medium bowl. Add the remaining tablespoon oil to coat the bottom of a large ovenproof skillet, preferably cast iron. Add the cheese in an even layer followed by the broccoli. Roast until the broccoli is slightly browned and the cheese is golden brown and crispy, about 15 minutes.
Meanwhile, combine the ranch, sriracha, lime zest and juice in a small bowl. Remove the skillet from the oven and drizzle the sauce all over the broccoli.
","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 12591,"Cowboy Bacon Beans 4 cups dry pinto beans 1 pound thick-cut bacon, cut into pieces 2 whole green bell peppers, diced 1 whole onion, diced 1 cup brown sugar 1/4 cup ketchup 2 tablespoons mustard 1 tablespoon chili powder, optional 2 teaspoons salt, more to taste 2 teaspoons black pepper, more to taste 4 cloves garlic, minced Instructions: Rinse the beans under cold water, sorting out any rocks/particles. Set aside. In a heavy pot (cast iron), saute the bacon pieces until halfway cooked and the fat is rendered. Add the green peppers and onions to the pot and cook until starting to get brown, about 3 minutes. Add the beans and cover with water by 1 inch. Bring to a boil, and then add the brown sugar, ketchup, mustard, chili powder, salt, pepper and garlic. Reduce the heat to a simmer, place on the lid and cook until the beans are tender and the liquid is thick 3 to 4 hours. ","[Malbec, Zinfandel, Tempranillo, Barbera]" 12592,"Italian Pork Chili with Polenta 1 large red bell pepper 2 tablespoons EVOO 8 ounces bulk hot Italian sausage or 5 ounces coarsely grated Calabrese salami 4 ounces pancetta, finely diced 1 pound ground pork 2 tablespoons chopped fresh thyme 1 teaspoon fennel seeds 3 to 4 cloves garlic, finely chopped 1 mild or 2 hot fresh red cl peppers, seeded and very finely chopped 1 medium onion, finely chopped 1 sprig fresh oregano, finely chopped 1/4 cup tomato paste 1/2 cup dry red wine 4 to 5 cups chicken stock 1 cup whole milk 1 cup quick-cooking polenta 2 tablespoons butter 1 cup grated pecorino, plus more for serving Salt and freshly ground black pepper Chopped fresh flat-leaf parsley, for garnish Instructions: Roast the bell pepper over a gas flame, turning with tongs, or broil until the skin is blackened. Transfer to a bowl, cover and let cool. Peel, seed and chop the pepper. Heat the EVOO in a Dutch oven or other heavy pot over medium-high heat. Add the sausage and pancetta and cook until well browned. Add the ground pork, thyme, fennel seeds, garlic, cl peppers, onions, oregano and roasted red peppers and cook until soft, about 5 minutes. Stir in the tomato paste and cook for 1 minute. Deglaze with the wine, stirring and scraping up any browned bits from the bottom of the pot with a wooden spoon. Add 2 to 3 cups chicken stock and simmer for a few minutes to allow the flavors to combine. Bring 2 cups chicken stock and the milk to a low boil in a saucepan. Whisk in the polenta and cook, whisking, until thick but pourable, 2 to 3 minutes. Remove from the heat. Add the butter and then the cheese, stirring until melted. Season with salt and pepper. Ladle the polenta into shallow bowls and hollow out the center. Fill with the chili and top with more cheese. Garnish with parsley. Cook's Note: The chili can be covered and refrigerated for a make-ahead meal. Reheat over medium heat, and prepare the polenta before serving. ","[Barolo, Barbaresco, Chianti, Tempranillo]

" 12593,"Sashimi of Snapper with Sea Urchin and Truffles 2 (2 1/2 pound) whole snapper (or opakapaka or Thai sea bream) 1/4 cup sea urchin 2 ounces ginger juice 2 ounces soy sauce 2 ounces yuzu juice 2 ounces lemon juice 2 ounces truffle oil 1 ounce rayu (spicy sesame oil) 1 fresh truffle, julienne (optional) Japanese herbs (beni tate, baby shiso, baby negi) 2 ounces scallion oil, recipe follows 1 bunch green onions 1 cup olive oil 2 tablespoons ginger juice Salt Instructions: Bone snapper and slice the fish fillets into thin sashimi slices and arrange flat on a plate. Puree sea urchin with a hand blender or a small bar blender. With a tablespoon, pour the following liquids around and over the sashimi; ginger juice, soy sauce, yuzu juice, lemon juice, truffle oil, sea urchin, and spicy sesame oil. Garnish with fresh truffles, Japanese herbs, and droplets of scallion oil. Quickly blanch green onions in hot water and shock immediately in ice water. Squeeze out the water from the green onion and place in blender with the olive oil. Add the ginger juice, season with salt, and blend. Strain through a fine sieve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Sparkling wine]

" 12594,"Fresh and Sun-Dried Tomato Sauce 1 1/2 cups onion, minced 2/3 cup celery, minced 1/2 cup carrot, minced 3 tablespoons olive oil 3 pounds plum tomatoes, peeled, seeded and chopped, or 1 (28 ounce) can tomatoes 3 ounces sun-dried tomatoes (not packed in oil) 3 cloves garlic, minced Cheesecloth bag containing 1/2 teaspoon dried thyme, 6 parsley sprigs, and 1 bay leaf Salt and freshly ground pepper Instructions: In a saucepan cook the onion, celery and carrots in the oil over moderate heat until softened.Add the fresh and dried tomatoes, garlic, and cheesecloth bag and bring to boil. Simmer, covered, stirring occasionally, for 30 minutes. Discard the cheesecloth bag. In a food processor or blender puree the mixture in batches. Season with salt and pepper. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 12595,"Grilled Yukon Gold Steak Fries with cl-Cheese Sauce 6 large Yukon gold potatoes, scrubbed 1/4 cup canola oil Kosher salt and freshly ground black pepper, for seasoning cl-Cheese Sauce, recipe follows Fresh chopped cilantro leaves Serving suggestions: Bobby's Mexican Fry Seasoning or Spanish Paprika Mayo Sauce, recipes follow 1 tablespoon unsalted butter 1 tablespoon all-purpose flour 1 1/4 cups whole milk, heated 10 ounces grated white Cheddar 3 jalapeno chiles, grilled, peeled, seeded and finely diced Pinch cl de arbol Salt and freshly ground black pepper 1 1/2 tablespoons ancho cl powder 1 teaspoon ground cumin 1 teaspoon granulated onion 1/2 teaspoon dried oregano 2 teaspoons kosher salt 1 cup mayonnaise 1 tablespoon aged sherry vinegar 2 cloves finely chopped garlic 1 grilled plum tomato 2 teaspoons smoked Spanish paprika Salt and freshly ground black pepper 2 tablespoons finely chopped flat-leaf parsley, plus leaves for garnish Instructions: Place the potatoes in a large pot and cover with cold water. Bring the water to a boil, over medium heat, then reduce heat to a simmer and add 2 tablespoons of salt. Cook until potatoes are tender, but still firm, about 10 minutes. Drain, let cool and cut each potato lengthwise into 8 slices. Heat grill to medium-high. Brush the potatoes with the oil and season with salt and pepper. Grill until golden brown and cooked through, about 2 to 3 minutes per side. Transfer the potatoes to a platter and drizzle with the sauce, garnish with fresh cilantro or serve sauce, on the side, as a dip. Melt the butter in a small saucepan over medium heat, add the flour and cook for 1 minute. Slowly whisk in the milk and cook until thickened, about 3 minutes. Whisk in the cheese a little at a time until smooth. Add the jalapenos, cl de arbol and season with salt and pepper. Keep warm. Combine all ingredients in a small bowl. Put mayonnaise, vinegar, garlic, tomato and paprika in food processor and process until smooth; season with salt and pepper. Scrape into a bowl and stir in the parsley. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Zinfandel]

" 12596,"Coconut Water Smoothie with Mango, Banana and Strawberries Coconut water, regular or flavored 2 bananas 2 mangos 1 cup strawberries (fresh or frozen) 1/2 cup Greek yogurt 2 tablespoons honey Instructions: Fill ice trays with the coconut water and freeze until solid. Place the fruit, honey and 12 to 14 coconut water flavored ice cubes into a blender and blend until smooth. Serve immediately. ","[Viognier, Sauvignon Blanc, Riesling]" 12597,"Neelys Hurricane Ice cubes 2 ounces light rum 2 ounces dark rum 2 ounces passion fruit juice 2 ounces pineapple juice 1/2 lime, juiced 1 tablespoon grenadine 1 orange, sliced into wheels, for garnish Instructions: Fill the hurricane glasses with ice. Mix the rums, passion fruit juice, pineapple juice, lime juice, and grenadine in an ice filled shaker. Strain into the hurricane glasses. Garnish with a wheel of orange. ","[Rum, Dark Rum, Passion Fruit Wine, Pineapple Wine]" 12598,"Puffy Omelet 4 large eggs Kosher salt and freshly ground black pepper
2/3 cup grated Gruyere cheese
1/4 cup soda water 2 tablespoons unsalted butter
Thinly sliced fresh chives, for topping Thinly sliced fresh flat-leaf parsley, for topping
Instructions: Separate the egg yolks and whites into 2 separate medium bowls. Add 1 tablespoon of water to the egg whites and, using a hand mixer, beat on medium-high speed until medium peaks form, 4 to 5 minutes. Season the yolks with salt and pepper and beat until smooth, thickened and slightly pale in color. Fold one-third of the egg whites into the egg yolks and thoroughly mix until there are no streaks. Add half of the Gruyere and the soda water. Pour in the remaining egg whites and gently fold to combine. Melt the butter in a 10-inch nonstick skillet over medium heat until it foams, then pour in the egg mixture, smoothing the top. Cover the skillet and cook until the omelet is golden brown on the bottom and you can lift the edges to peak underneath, about 5 minutes. Sprinkle the remaining cheese and the herbs on top, cover the skillet and cook 2 more minutes. Remove the pan from the heat and keep covered until the cheese melts, about 1 minute. Fold over and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 12599,"Pork Tenderloin with Rosemary Biscuit Puffs 1 1/2 pounds pork tenderloin Kosher salt and finely ground black pepper 2 tablespoons plus 1 stick unsalted butter 3 large shallots, thinly sliced 1 cup chicken broth 1 1/4 cup cherry preserves All-purpose flour, for dusting 4 large refrigerated/canned biscuits 1 clove garlic 1 tablespoon chopped fresh rosemary Instructions: Preheat the oven to 425 degrees F. Sprinkle the pork with 1 teaspoon salt and 3/4 teaspoon pepper. Heat 2 tablespoons of the butter in a large, heavy nonstick skillet over medium-high heat until hot. Brown the pork on all sides, about 5 minutes total. Add the shallots and cook, stirring occasionally, until golden, about 4 minutes. Stir in the broth and preserves along with 3/4 teaspoon salt and 1/2 teaspoon pepper. Transfer the skillet to the oven and roast until an instant-read thermometer registers 135 degrees F, 12 to 14 minutes. Transfer the pork to a cutting board and let rest 10 minutes. Bring the skillet to a boil over high heat and reduce the sauce to a glaze, about 6 minutes. Flour the top and bottom of the biscuits and cut into 3/4-inch cubes (about 16 cubes per biscuit). Toss the cubes in flour to prevent them from sticking. Melt the remaining butter in a large skillet over medium-high heat. When butter has fully melted, turn the heat to high. Add the biscuit cubes and toss in the butter to coat all sides, stirring frequently, until the dough has puffed and begins to color. Add the garlic and continue cooking until golden brown. Then add the rosemary and continue cooking until the cubes are browned and the rosemary is fragrant, 6 to 8 minutes total. Remove the cubes to a paper-towel-lined baking sheet and season liberally with salt. Slice the pork into 1-inch medallions and serve with cherry glaze and rosemary puffs. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 12600,"Roasted Fennel with Parmesan 4 tablespoons olive oil 4 fennel bulbs, cut horizontally into 1/3-inch thick slices, fronds reserved Salt and freshly ground black pepper 1/3 cup freshly shredded Parmesan Instructions: Preheat the oven to 375 degrees F. Lightly oil the bottom of a 13 by 9 by 2-inch glass baking dish. Arrange the fennel in the dish. Sprinkle with salt and pepper, then with the Parmesan. Drizzle with the oil. Bake until the fennel is fork-tender and the top is golden brown, about 45 minutes. Chop enough fennel fronds to equal 2 teaspoons, then sprinkle over the roasted fennel and serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 12601,"Chardonnay Poached Salmon with Dill Dijon Whipped Cream 3 cups Chardonnay 3 cups water 1 lemon, sliced 1 tablespoon black peppercorns 10 juniper berries, crushed 3 bay leaves 1 stem fresh basil 3 fronds fennel 1 (2 1/2 to 3 pound) salmon fillet, skin on Olive oil 2 lemons, sliced for garnish 1 bunch dill, for garnish Dill Dijon Whipped Cream, recipe follows 1/2 cup heavy cream 1 tablespoon Dijon mustard 2 teaspoons dill, chopped Salt and pepper Instructions: Preheat the oven to 350 degrees F. Put the Chardonnay, water, lemon, peppercorns, juniper berries, bay leaves, basil and 2 fennel fronds into a large saucepan. Place the pan over high heat and bring the liquid to a boil. Reduce the heat to low and let the liquid simmer for 10 minutes. Remove from the heat, discard the fennel and basil and let cool. Put the salmon into the foil pan and top with the remaining fennel frond. Pour the poaching liquid over the salmon. Cover the pan with foil and seal it tightly. Place the pan into the preheated oven for 20 minutes. Remove the foil halfway through the cooking process and baste the salmon. Reseal and finish poaching. Remove the pan from the oven, remove the foil and brush the top of the salmon with the poaching liquid to remove any white bits. When the pan is cool enough to handle place it over your sink. With a sharp knife, make a few punctures in the bottom of the pan to let the poaching liquid drain. Place the pan directly into the second pan to prevent dripping. Brush the salmon with olive oil, cover with foil and refrigerate overnight. To serve, cut the end off the foil pan and, with a spatula, slide the salmon onto a platter. Fan the lemon slices out along the top and garnish the sides with the dill. Serve with Dill Dijon whipped cream on the side. Pour the heavy cream into a large bowl and, using an electric mixer on high, beat until soft peaks form. Add the mustard and continue to beat on medium for 1 minute. Fold in the dill and season with salt and pepper, to taste. Transfer to a decorative bowl for serving. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 12602,"The Serengeti 1/2 lemon 4 to 6 large basil leaves, stems removed 3 to 4 teaspoons natural brown sugar, to taste Ice cubes 1 1/2 ounces flavored rum or flavored vodka (recommended: Bacardi Coco Rum or Skyy Vanilla Vodka) 3 ounces sweet and sour mix (recommended: Finest Call) Small sprig of basil, for garnish Instructions: Cut the lemon into small cubes. Put all but 1 lemon cube, the basil, and brown sugar together in a glass and muddle until the consistency of a paste or jam. Fill a glass with ice. Pour rum and sweet and sour mix into shaker without ice. Put cap on and shake; this blends the spirit with the mixer and creates a \froth. Strain into glass and stir. Garnish with small spring of basil and cube of lemon and serve immediately. ","[Rum, Vodka, Sweet and Sour Mix]" 12603,"Pork Chili Verde 4 poblano chiles 2 tablespoons bacon grease or vegetable oil Salt and black pepper 4 pounds boneless pork shoulder, cut into 1-inch cubes 1 yellow onion, diced 6 cloves garlic, chopped 4 jalapeno chiles, stemmed, seeded, and diced 1 pound tomatillos, husked and halved 2 cups chicken broth 1 cup Mexican lager 2 tablespoons ground cumin 2 tablespoons dried oregano 1/2 teaspoon ground allspice Pinch of cayenne 1 cup chopped fresh cilantro 2 tablespoons masa harina or cornmeal 1 tablespoon fresh lime juice Sour cream, for serving Shredded Monterey Jack, for serving Instructions: Preheat the broiler and place the poblano chiles in a skillet or on a baking sheet. Broil the chiles for about 5 minutes per side. Immediately place the chiles in a paper sack or plastic food-storage bag, close it tightly, and let the chiles steam for 20 minutes. To peel the chiles, remove them from the bag and gently rub off the skins. Remove the seeds, dice them and set them aside.
In a large soup pot or Dutch oven, heat 1 tablespoon of the bacon grease over medium-low heat. Lightly salt and pepper the pork and add to the pot, browning on each side, 2 to 5 minutes per side. You may have to do this in batches. Once browned, transfer the pork to a large bowl, pouring the pan juices into the bowl.
Return the pot to the stove and heat the remaining 1 tablespoon of bacon grease over medium-low heat. Add the onion and cook until translucent, about 5 minutes. Add the garlic and cook for 30 seconds more.
Return the pork and its juices to the pot. Add the poblano chiles, jalapeno chiles, tomatillos, chicken broth, Mexican lager, cumin, oregano, allspice, cay enne, and 1/2 cup of the cilantro. Turn the heat to high and bring to a boil; then turn the heat down to low and gently simmer, uncovered, for 2 hours, stirring occasionally and skimming any fat from the surface.
Taste and adjust the seasonings, adding salt and pepper to taste. Continue to cook, uncovered, until the pork is tender, anywhere from 30 to 60 minutes more. To thicken the chili, in a bowl mix together the masa harina with 2 table spoons of the chili liquid. Stir this back into the pot, along with the remaining 1/2 cup cilantro and the lime juice. Cook until the chili has thickened, 10 more minutes. Serve with sour cream and shredded Monterey Jack cheese. ","[Cabernet Sauvignon, Malbec, Tempranillo, Garnacha]" 12604,"Tortilla Soup 1 Spanish onion, cut into 1-inch wedges 7 cloves garlic, smashed 1/2 canned chipotle cl in adobo, seeded and coarsely chopped One 28-ounce can whole, peeled tomatoes (with puree), roughly chopped
5 cups chicken broth, homemade or low-sodium canned Vegetable oil for frying 6 white corn tortillas, halved and cut into thin strips 2 teaspoons kosher salt, plus more for sprinkling tortillas
2 dried pasilla cl, seeded, and cut into thin 3-inch long strips 6 tablespoons freshly squeezed lime juice
Freshly ground black pepper 1-1/2 cup grated Monterey jack cheese (about 4 1/2 ounces) 1 scallion (white and green), thinly sliced on the diagonal
30 fresh coriander leaves (cilantro), for garnish Instructions: Heat a large cast-iron skillet over high heat until hot. Arrange the onion and garlic in the skillet in a single layer and cook, turning once, until charred, about 7 minutes. Working in batches, if necessary, combine the chipotle, tomatoes, charred onion, and garlic in a blender and puree until smooth. Transfer the tomato mixture to a large pot. Bring to a boil and cook, stirring, until the mixture has thickened, about 4 minutes. Pour in the broth, return to a boil, lower the heat, and simmer, covered, stirring occasionally, for 20 minutes. Meanwhile, pour the oil for frying into a large heavy-bottomed pot to a depth of 2 inches. Place over medium heat and heat to 365 degrees F. Add the tortilla strips and fry until golden brown, about 1 minute. Using a slotted spoon, transfer the strips to a paper towel-lined plate and sprinkle with salt. Repeat with the pasilla strips, frying them for 10 seconds, and transfer to the plate. When ready to serve the soup, stir in the 2 teaspoons salt and the lime juice. Divide the tortilla strips and cheese among soup bowls and ladle the tomato broth over them. Garnish with the pasilla strips, scallion, and cilantro. Serve immediately. ","[Chardonnay, Pinot Grigio, Vermentino, Tempranillo]" 12605,"Sour Cream Mashed Potatoes 6 tablespoons unsalted butter, plus more for baking dish 4 large russet potatoes, peeled and quartered Kosher salt and ground black pepper 8 ounces cream cheese, softened 1 cup sour cream 2 tablespoons chopped fresh chives, plus more for serving Instructions: Preheat the oven to 325 degrees F. Butter a 2-quart baking dish and set aside. Place the potatoes in a large pot filled with salted water. Bring to a boil and cook until fork tender, 10 to 15 minutes. Drain the potatoes and transfer to the bowl of a stand mixer fitted with the paddle attachment. Beat the potatoes until chunky, then add the cream cheese, sour cream and 4 tablespoons of the butter. Whip until smooth. Add the chives and some salt and pepper to taste. Using a spatula, transfer the potatoes to the buttered baking dish and spread evenly. Cut the remaining 2 tablespoons of butter into cubes, then sprinkle them over the top. (At this point it can be refrigerated until guests arrive.) Bake, covered with aluminum foil, for 15 minutes, then uncover and bake for another 20 minutes. Remove from the oven and let sit for 10 minutes. Sprinkle with additional chives and serve hot. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 12606,"Sally's Potato Salad 3 pounds small Yukon Gold potatoes Large pinch salt 1/2 cup freshly chopped Italian parsley leaves 1/4 cup fresh tarragon leaves, chopped 1/2 cup whole-grain mustard 1 cup mayonnaise 1 tablespoon capers Freshly ground black pepper Instructions: Bring a large pot of generously salted water to a boil. Add the potatoes and boil about 10 minutes, or until cooked thoroughly. Drain the potatoes and let cool. Cut the potatoes into halves or quarters, and place in a bowl. Mix all ingredients, except for potatoes, together in a separate bowl. Gently fold in the mayonnaise mixture into the potatoes. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 12607,"Swordfish with Citrus Salade \Veronique
1 pomegranate, end sliced off, scored and fruits released into a bowl 2 fresh oranges, peeled and segmented 1 1/2 cups fresh seedless grapes 1 fresh lime, zest grated and juiced 1 tablespoon fresh mint leaves, finely minced 3 fresh lemons, zest grated and juiced 2 tablespoons lemon pepper 6 (6 to 8 ounce) swordfish steaks Salt, to taste 2 tablespoons olive oil 1/2 cup (1 stick - 8 tablespoons) butter (1/4 cup for sauteing and 1/4 cup cubed butter) Instructions: For the salad, combine pomegranate, oranges, grapes, lime zest, lime juice, and mint leaves. Set aside briefly. In a small bowl, make a paste with the 1/2 cup of the lemon juice (reserving the rest - about 1/4 cup - for a lemon-butter sauce), lemon zest, and lemon pepper. Season the swordfish steaks with salt and press some of the lemon paste into the top surface of the fish to make a crust on each. Over medium heat in a large saute pan, heat the olive oil and melt 1/4 cup butter. Starting with the crust side down first, sear the swordfish steaks. It is important to leave the fish undisturbed for about 3 minutes for the seasonings to integrate into the surface of the fish and for the caramelization process to begin. This will prevent the layer of seasonings from \crusting off. Flip the fish and sear the other side. Swordfish must be cooked briefly because it easily dries out. Remove fish to a utility platter and let rest. (The fish will continue to cook even when it is removed from the heat because of a process known as \carryover\ cooking. It is especially important to be mindful of this with swordfish. Do not overcook the fish. If you cook this fish in the pan until it \looks\ done - it will end up being overdone after carryover cooking.) To the pan, add the reserved lemon juice and swirl to get all the bits in the pan. Remove from heat and whisk in cubed butter. Adjust seasoning with salt and pepper, if needed. Place swordfish steaks on serving plate and drizzle with a small amount of the lemon butter sauce. Spoon citrus salad around fish. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 12608,"Chicken Shawarma Wrap 1/4 cup olive oil, plus more for oiling the grill grates 1 teaspoon ground cumin
1 teaspoon sweet paprika
1 teaspoon ground turmeric
1/4 teaspoon ground allspice
1/4 teaspoon chili powder
1/8 teaspoon ground cinnamon
4 cloves garlic, smashed
2 lemons, zested and juiced Kosher salt 6 skin-on, boneless chicken thighs 2 tablespoons extra-virgin olive oil 2 teaspoons apple cider vinegar or white balsamic vinegar
2 Roma tomatoes, diced
1 English cucumber, diced
1 lemon, juiced
1/2 small red onion, minced
Handful fresh curly parsley leaves, chopped
Kosher salt and freshly ground black pepper
1/2 cup tahini paste 1 tablespoon extra-virgin olive oil
1/2 lemon, juiced
Kosher salt
4 large flour tortillas, slightly griddled until soft 1 head romaine, shredded
Pickled whole Middle Eastern peppers, for serving Instructions: For the shawarma: Whisk together the oil, cumin, paprika, turmeric, allspice, chili powder, cinnamon, garlic, lemon zest and juice and 2 teaspoons salt in a container until combined. Add the chicken, cover and marinate, refrigerated, for 12 to 14 hours. For the tomato-cucumber relish: Mix together the oil, vinegar, tomatoes, cucumbers, lemon juice, onion, parsley and some salt and pepper in a bowl. For the tahini sauce: In a medium bowl, combine the tahini, oil, lemon juice and 1/4 cup water. Season with salt. Prepare a grill for medium heat and oil the grill grates. Remove the chicken from the marinade, sprinkle with salt and place on the hot grill. Grill skin-side down until the skin starts to brown and crisp, 4 to 6 minutes. Flip and grill the other side for another 4 to 6 minutes. Flip again and grill until the skin is super crispy and the internal temperature reaches 165 degrees F, about 5 minutes more. Let the chicken rest for 5 minutes, then slice into 1/4-inch pieces. For the wrap build: First, spread tahini sauce on the tortillas, then top with shredded romaine, then the relish, then the chopped chicken. Add some pickled peppers, roll up tight and eat! ","[Syrah, Grenache, Tempranillo, Garnacha]

" 12609,"Baked Tortellini with Kale Pesto Kosher salt 1 12- to 14-ounce package spinach and cheese tortellini 7 cups baby kale (about 8 ounces) 1/4 cup extra-virgin olive oil 1 clove garlic 1/4 cup plus 2 tablespoons grated parmesan cheese Freshly ground pepper 1 cup heavy cream 1/4 cup sliced sun-dried tomatoes (not oil-packed) 3/4 cup shredded part-skim mozzarella cheese (about 3 ounces) 1/4 cup panko breadcrumbs 2 tablespoons pine nuts, roughly chopped 2 tablespoons chopped fresh parsley Instructions: Preheat the oven to 425 degrees F. Bring a large pot of salted water to a boil. Add the tortellini and cook as the label directs. Reserve ? cup cooking water, then drain. Reserve the pot. Meanwhile, puree 4 cups kale, the olive oil and garlic in a blender or food processor until almost smooth. Add ? cup parmesan and season with salt and pepper. Pulse until smooth, adding up to 1/4 cup tap water if needed. Transfer the pesto to the reserved pot along with the heavy cream; stir to combine. Bring to a boil over medium heat, then reduce the heat to medium low; stir in the tortellini, sun-dried tomatoes and the remaining 3 cups kale, adding the reserved cooking water as needed to loosen. Transfer to a 9-by-13-inch baking dish and sprinkle with the mozzarella. Combine the panko, pine nuts, parsley and the remaining 2 tablespoons parmesan in a small bowl; season with salt and pepper. Sprinkle over the tortellini and bake until golden brown, about 12 minutes. Let cool slightly before serving. ","[Chardonnay, Barolo, Chianti, Tempranillo]" 12610,"Holiday Haystacks 2 cups white chocolate chips 3 cups chow mein noodles 1/2 cup roughly chopped almonds 1/2 cup shelled pistachios Red nonpareils, for decorating Instructions: Line 2 baking sheets with parchment paper. Fill a pot with 2 inches of water and bring to a simmer. Put the white chocolate chips in a bowl and place over the pot of simmering water (don\u2019t let the bottom of the bowl touch the water). Allow to melt, stirring occasionally, 4 to 5 minutes. Meanwhile, combine the noodles, almonds and pistachios in a large bowl. Set aside. When the white chocolate has melted completely, pour it over the noodle and nut mixture. Mix until everything is well coated. Using 2 spoons, drop 24 tablespoon-size mounds onto the baking sheets. Sprinkle with nonpareils. Allow to set completely, about 1 hour. Store in an airtight container at room temperature for up to 4 days or refrigerate for up to 1 week. ","[Chardonnay, Riesling, Gewrztraminer, Moscato]" 12611,"Marinated Lamb Kebabs with a cl-Yogurt Sauce 2 1/2 pounds lamb shoulder, cut into 1-inch cubes 1 sweet onion, such as a Walla Walla, cubed 2 cloves garlic, chopped 1 orange, zested 3 oranges, juiced 2 tablespoons chopped fresh mint 1/4 cup extra-virgin olive oil Salt and freshly ground black pepper 1 cup whole-milk yogurt 2 cloves garlic, minced 2 teaspoons cumin seeds, toasted and ground 1 tablespoon chili powder, toasted Salt and freshly ground black pepper Instructions: To prepare the kebabs, skewer the lamb pieces alternating with the onions into 6 large metal skewers. Place the kebabs in a large baking dish. In a small bowl, whisk together the garlic, orange zest and juice, mint, and oil. Pour the marinade over the kebabs and refrigerate for at least 30 minutes, or up to 2 hours. While the lamb is marinating, prepare the yogurt sauce. Whisk together the yogurt, garlic, cumin, and cl powder in a bowl. Season, to taste, with salt and pepper. Refrigerate until you are ready to serve. To grill the kebabs, oil the grill and prepare a hot fire. If you are using a gas grill, preheat on high. If you are using a charcoal grill, let the coals burn until they are covered with gray ash. The fire is hot when you can hold your hand over the grill for no longer than 5 seconds. Remove the lamb from the marinade and drain very well. Place the skewers on the grill and grill, turning once or twice, for 6 to 8 minutes for medium doneness. Place the skewers on a serving platter, and garnish with mint sprigs. Serve warm, with the sauce on the side. ","[Cabernet Sauvignon, Syrah, Malbec, Tempranillo]" 12612,"The Best New York-Style Cheesecake 2 cups graham cracker crumbs (from about 16 graham crackers) 1 stick (8 tablespoons) unsalted butter, melted
1/4 cup packed light brown sugar
1/4 teaspoon kosher salt
2 1/2 pounds cream cheese, at room temperature 1 cup granulated sugar
1/2 cup heavy cream
5 large eggs, at room temperature
Zest of 1 lemon, plus 2 teaspoons freshly squeezed lemon juice
2 teaspoons vanilla extract
1/2 teaspoon kosher salt
Instructions: For the crust: Position an oven rack in the middle of the oven and preheat to 325 degrees F. Mix together the graham cracker crumbs, melted butter, brown sugar and salt in a medium bowl until evenly moistened.
Press the crumb mixture into the bottom and halfway up the sides of a 9-inch springform pan. Bake the crust until golden brown, 15 to 18 minutes.
Cool completely on a rack. Wrap the bottom and up the sides of the pan with foil and place in a roasting pan.
For the filling: Add the cream cheese to a stand mixer fitted with the paddle attachment and beat on medium speed until smooth. Add the granulated sugar and beat, scraping the sides of the bowl as needed, until light and fluffy. Gradually add the cream, beating until combined. Beat in the eggs one at a time. Add the lemon zest and juice, vanilla and salt and beat just until combined, taking care not to over whip. Pour into the crust.
Bring a kettle of water to a boil. Carefully place the roasting pan in the oven (don't pull the rack out of the oven). Pour enough hot water in the roasting pan to come about halfway up the side of the foil-wrapped springform pan.
Bake until the top of the cheesecake is lightly browned around the edges, but the center still jiggles slightly, about 2 hours.
Remove the 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 and up to overnight.
Bring the cheesecake to room temperature 30 minutes before serving. Remove the springform ring. Dip a knife in warm water and wipe dry before slicing each piece. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 12613,"Peanut Butter Bars 1 cup reduced fat creamy peanut butter 3 tablespoons butter or margarine, softened 1 cup powdered sugar 3 tablespoons fat free milk 3 cups KELLOGG'S? RICE KRISPIES? cereal or 3 cups KELLOGG'S? COCOA KRISPIES? cereal 1/4 cup semi-sweet chocolate morsels, melted Instructions: In large mixing bowl beat peanut butter and butter on medium speed until combined. Add powdered sugar and milk. Beat until fluffy. Stir in KELLOGG'S® RICE KRISPIES® cereal, mixing until thoroughly combined. Press mixture evenly into 8 x 8 x 2-inch pan coated with cooking spray. Refrigerate until firm. Drizzle chocolate over cereal mixture. Refrigerate about 30 minutes or until chocolate is set and cereal mixture is firm. Cut into bars. Store in airtight container in refrigerator. ","[Chardonnay, Merlot, Cabernet Sauvignon, Zinfandel]" 12614,"Slimmed Down Fettuccine Alfredo Salt 1 pound fettuccine pasta
1 cup chicken broth
1/4 cup light cream
6 ounces light cream cheese
1/2 cup finely grated Parmigiano-Reggiano
Freshly cracked black pepper
Finely chopped fresh parsley, for garnish
Instructions: Bring a large pot of water to a rolling boil. Add 1 tablespoon of salt and stir. Drop in the pasta and cook until al dente, according to the package directions. Drain the pasta, reserving some of the pasta water. In a large saucepan, combine the chicken broth and light cream and bring to a simmer. Whisk in the cream cheese and Parmigiano-Reggiano and continue to cook, whisking, until thickened. Whisk in 1/4 cup of the pasta water. Toss and stir until the sauce becomes emulsified and coats the noodles, adding some extra pasta water if necessary to thin the sauce. Season with salt and pepper. Serve sprinkled with chopped parsley. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Chianti]" 12615,"Dreamy Chocolate Peanut Butter Fudge 2 cups canned pure pumpkin 1 (18.3-ounce) box fudge brownie mix 2 tablespoons light chocolate syrup 2 tablespoons reduced-fat peanut butter, softened Instructions: Preheat the oven to 350 degrees F. In a large mixing bowl, combine pumpkin with brownie mix and stir until smooth. Add chocolate syrup and stir until blended. The batter will be very thick, but don't add anything else! Spray a square baking pan (9-inch by 9-inch works best) with nonstick spray. Spread the batter into the pan. Then spoon peanut butter on top and use a knife to swirl it around. Bake in the oven for 35 minutes. The batter will remain very thick and fudgy and it should look undercooked. Allow the fudge to cool, then cover the pan with foil and refrigerate for at least 2 hours. Cut into 36 squares. Then get ready for a fudge frenzy! ","[Merlot, Cabernet Sauvignon, Malbec, Zinfandel]" 12616,"Enchiladas Verdes 2 1/2 cups shredded Double-Herb Roasted Chicken (about 12 ounces) 1/2 cup (2 ounces) shredded asadero cheese or Asiago cheese 1/3 cup finely chopped onion 1/3 cup minced fresh cilantro 1/3 cup fat-free, less-sodium chicken broth 1/3 cup fat-free sour cream 1 tablespoon fresh lime juice 1/2 teaspoon ground cumin 1/4 teaspoon salt 1/8 teaspoon black pepper Salsa verde, recipe follows Nonstick cooking spray 8 (6-inch) corn tortillas 1/4 cup fat-free sour cream Sliced jalapeno pepper (optional) 1 pound tomatillos (about 15) 1 1/4 cups fat-free, less-sodium chicken broth 1/4 teaspoon salt 1 jalapeno pepper, seeded and chopped Instructions: Preheat oven to 400 degrees.
To prepare enchilada filling, combine chicken and next 9 ingredients (chicken through black pepper) in a large bowl. Spread 1/2 cup salsa verde in bottom of a 13 by 9-inch baking dish coated with cooking spray. Warm tortillas according to package directions. Spoon about 1/3 cup chicken mixture down center of each tortilla; roll up. Arrange enchiladas, seam sides down, crosswise in dish. Pour remaining salsa verde evenly over enchiladas. Cover and bake at 400 degrees for 10 minutes or until thoroughly heated. Serve with sour cream, and garnish with sliced jalapeno, if desired. To prepare salsa verde, discard husks and stems from tomatillos; cut into quarters. Combine tomatillos, 11/4 cups broth, 1/4 teaspoon salt, and chopped jalapeno in a saucepan over medium heat. Bring to a boil; reduce heat, and simmer 15 minutes or until tomatillos are tender. Cool slightly. Place salsa verde in a blender or food processor, and process until smooth or mash with a potato masher. Place a large nonstick skillet over medium-high heat until hot. Add salsa verde; cook until reduced to 2 cups (about 1 minute). ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Rioja]" 12617,"Mango Tart with Tequila-Lime Glaze 1 cup all-purpose flour 1 tablespoon plus 2 teaspoons granulated sugar
1/4 teaspoon kosher salt
1 stick (8 tablespoons) cold unsalted butter, cubed 1 tablespoon lime zest (from 2 to 3 limes)
2 large egg yolks
Nonstick cooking spray, for spraying the tart pan 8 ounces cubed ripe mango 1/4 cup lime juice (from 3 to 4 limes)
4 teaspoons unflavored gelatin (2 packets)
One 13.5-ounce can coconut milk (about 1 3/4 cups)
3/4 cup granulated sugar
1/4 teaspoon kosher salt
1/2 cup heavy cream
1 ripe mango 1/2 cup confectioners' sugar
1 tablespoon tequila blanco
Zest of 1 lime plus 1 tablespoon lime juice Instructions: For the lime shortbread crust: Position an oven rack in the top third of the oven. Preheat the oven to 375 degrees F. Add the flour, granulated sugar and salt to a food processor and pulse 2 to 3 times to combine. Add the cold butter cubes and pulse until the butter breaks down into small, uniform-size pieces, about the size of small pebbles. Add the lime zest and egg yolks and process a few more seconds or until the mixture looks like wet sand; the dough will not come together into a ball. Spray a 9-inch nonstick tart pan lightly with cooking spray, making sure to spray the sides of the pan as well as the bottom. Pour the dough into the tart pan and spread evenly. Using your hands, press the dough into the bottom and up the sides of the pan. To prevent any dough from falling out of the pan, place your left thumb over the top of the pan along the crust and press the dough up the sides with your right pointer finger. This way, you will tightly pack the dough along the sides with your pointer finger and stop it at the top of the pan with your left thumb. Continue to press the dough into the pan and along the sides until it is tightly packed and evenly distributed. Poke the bottom of the crust with a fork all over and then place the tart pan on a baking sheet. Bake until the sides of the crust are a deep golden brown and the crust bottom is light golden brown on top, about 25 minutes. Let cool completely. For the mango filling: Add the mango and lime juice to a blender and puree on high speed for 1 minute until completely smooth. Hold in the blender. In a small bowl, mix together the gelatin and 1/2 cup of the coconut milk. Let stand 5 minutes. As the gelatin rehydrates, the coconut milk will begin to look curdled; don't worry--it isn't. Set a medium saucepan over medium heat and add the granulated sugar, salt and remaining coconut milk (about 1 1/4 cups). Stir the mixture together and bring to a simmer. Continue to simmer until the sugar melts completely; the coconut milk will become opaque. Remove from the heat and immediately whisk in the gelatin mixture. until completely melted. Strain the mango mixture into the coconut milk mixture and whisk again to combine. Let the mixture cool to room temperature, about 20 minutes. Using a hand mixer, whip the heavy cream until soft peaks form. Fold the whipped cream into the mango filling and then pour the entire filling into the cooled tart crust; the filling will come to the very top of the crust. Refrigerate for 2 hours to set the filling completely. You can make the tart up to this point 1 day in advance. For the tequila-lime glaze: Line a baking sheet with a cooling rack. Cut the 2 larger sides of the mango off of the pit, followed by the 2 smaller sides. Peel the 4 pieces of mango, then cut them into 1/4-inch half-moon slices. In a small bowl, whisk together the confectioner' sugar, tequila and lime juice. Dip each slice of mango into the glaze and coat completely. Let drip dry over the bowl for a few seconds, then lay the mango pieces on the cooling rack for at least 15 minutes for the glaze to set. When ready to serve, remove the tart from the tart pan and place on a cake stand. Lay the mango slices in a circle around the tart, setting aside the smallest slice for later; the mango slices will meet in the center of the tart and then fan out overlapping each other around the tart. Roll the reserved mango slice into a rosette and place in the center of the tart. Garnish with the lime zest and serve immediately. ","[Chardonnay, Sauvignon Blanc, Moscato, Riesling]" 12618,"Grilled Chimichurri Shrimp Wraps Half a 15-ounce bag frozen french fries 1 pound 16-20 shrimp, peeled and deveined 2 tablespoons olive oil 1 tablespoon steak seasoning 1 cup chimichurri sauce 2 roasted garlic naan breads 1/3 cup roasted garlic aioli 1 cup arugula 1 avocado, diced 1 vine-ripened tomato, diced 1/2 cup jarred pickled red onion Instructions: Cook the fries according to the package instructions. Meanwhile, preheat a grill pan over a medium-high heat. Add the shrimp to a bowl along with the olive oil and toss. Sprinkle the shrimp with the steak seasoning. Grill the shrimp until plump and opaque, 2 to 3 minutes per side. Remove the shrimp from the grill, then add them to a bowl. Toss with the half of the chimichurri sauce. Set aside. Place the naan breads on the grill to warm and slightly char, about a minute per side. To build, divide and spread the aioli on the grilled naan. Divide the arugula, avocado, tomatoes and pickled onions between the two. Top with the shrimp, fries and remaining chimichurri. Lay two pieces of foil, slightly longer than the longest side of the naans, out on the counter. Place the naans so that two-thirds is on the foil and one-third is on the counter. Roll the naans from left to right and wrap the foil around the bottoms to keep the wraps neatly rolled. Serve immediately. ","[Malbec, Pinotage, Tempranillo, Garnacha]

" 12619,"Asturian Bean and Sausage Soup 9 ounces white beans, soaked overnight 7 ounces ham hock, soaked for 1 hour 5 ounces belly pork rib, on the bone 5 ounces belly pork rib, cubed 3 fresh mercillos or other blood pudding 2 or 3 chorizo sausages 1 1/2 pounds dark green cabbage Salt and freshly ground black pepper 1 pound potatoes Pinch paprika, optional Instructions: Put the beans, ham hock, belly pork rib, blood pudding, and chorizo into a pot and cover with water. Skim as the water comes to the boil and cook for 1 hour or until the beans are almost tender. Cut up the cabbage quite finely. Drain. Remove the meat bones returning any shreds of meat to the pot and slice the sausages. Season with plenty of black pepper and salt to taste. Add the cabbage and potatoes, and more liquid if necessary to cover them comfortably. Simmer until the potatoes are tender and check the seasoning. If your chorizos are not very spicy, you could add some paprika. Serve in big bowls with country bread. ","[Rioja, Tempranillo, Garnacha, Cava]" 12620,"Trio of Pierogi 2 cups all-purpose flour, plus more for flouring 2 tablespoons sour cream 1 teaspoon salt 1 egg 1 cup fresh blueberries (or substitute frozen) 1/4 cup all-purpose flour 1/4 cup granulated sugar One 8-ounce package cream cheese 8 ounces farmer's cheese 1 egg Salt Freshly ground pepper 8 ounces (2 sticks) unsalted butter 8 ounces salt pork, minced 1 white onion, minced 2 cups sauerkraut, cooked, drained and rinsed 2 cloves garlic Salt 4 tablespoons unsalted butter, melted, for serving, optional Sour cream, for serving, optional Instructions: For the dough: Add to a mixer the flour, sour cream, salt, egg and 1 1/4 cups water. Mix these ingredients until the dough comes together and is soft. Divide the dough in half and set on a floured surface. Roll each half of the dough into a thin circle, about 1/8 inch in thickness. Cut the dough into 3-inch rounds using a biscuit cutter. For the blueberry filling: Pour the blueberries into a medium-size bowl and mix them with the flour and sugar. Set this aside. For the farmer's cheese filling: In a medium-size bowl, mix the cream cheese, farmer's cheese, egg, salt and pepper together. Set this aside. For the salt pork filling: Add the butter to a saute pan over medium heat. Add in the salt pork and onions and cook for 10 minutes. When the salt pork is browned, add in the sauerkraut and garlic and cook for 5 to 10 more minutes. To fill the pierogi: Place a small spoonful of the filling into the center of each 3-inch round of dough. Moisten the edges with water, fold over and press the dough edges together with a fork to seal them. Repeat this process with the remaining dough and all fillings. Bring a large pot of lightly salted water to a boil. Add the pierogi and cook them until they float to the top, 3 to 5 minutes. Remove the pierogi with a slotted spoon to a bowl of cold water, and then drain them. Top the pierogi with melted butter or sour cream and serve warm. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 12621,"Handmade Orecchiette 1 cup all-purpose flour, plus more for dusting Coarse salt and freshly cracked black pepper 1 large egg, lightly beaten 2 tablespoons extra-virgin olive oil Freshly grated Parmesan, for garnish Fresh basil leaves, for garnish Instructions: Mound the flour on a clean work surface. Sprinkle with the salt and toss with your fingers, then make a well in the center of the flour and pour in the beaten egg. Quickly combine with your fingers and as the dough starts to come together, add 1 tablespoon of water at a time, up to 3 tablespoons total. Keep kneading until you get a solid but soft ball of dough, about 5 minutes. Place it in a bowl and cover with a damp towel for 30 minutes to 1 hour. Divide the dough into 4 equal pieces. Roll them each out on a floured surface to make a skinny log about 10-inches-long. Pinch off a small piece of dough, just enough to cover your fingertip, and roll the dough against the floured work surface with your thumb, creating a \little ear. Transfer the orecchiette to a large piece of parchment paper. Keep pinching and making the orecchiette with your thumbs until no dough is left. In the meantime, bring a pot of salted water to a boil. Pick up the sides of the parchment paper to slide the fresh pasta into the water. Boil until the pasta floats to the top, 2 to 3 minutes. Reserve about half a cup of pasta water, and drain the rest. Combine the pasta with the oil and 2 tablespoons pasta water in a large bowl (add more pasta water if it seems dry!). Season with a pinch of salt and pepper and divide between 2 dinner bowls, or among 4 smaller bowls. (Our kids eat only a tiny bit, so we could still call this 2 servings.) Garnish with freshly grated Parmesan and fresh basil leaves! ","[Chardonnay, Barbera, Dolcetto, Tempranillo]

" 12622,"Potato Latkes with Caramelized Onion Sour Cream 2 tablespoons olive oil 1 yellow onion, finely chopped 1/2 teaspoon sugar 1/2 teaspoon kosher salt 2 cloves garlic, minced 1 cup sour cream 1/2 teaspoon onion powder Black pepper Chopped scallions, for topping 2 1/2 pounds russet potatoes 2 medium yellow onions 4 cloves garlic 1 1/2 teaspoons kosher salt 2/3 cup panko breadcrumbs 2 tablespoons lemon juice 4 large eggs Black pepper 4 scallions, chopped Flavorless oil, for frying Flaky or kosher salt, for sprinkling Instructions: For the caramelized onion sour cream: Heat the oil in a large skillet over medium heat and add the onion, sugar and 1/4 teaspoon of the salt. Cook, stirring, until the onions are golden brown and caramelized, 30 to 40 minutes. Add the garlic and cook for 2 more minutes. Let cool. Mix together the onion mixture, sour cream, onion powder, a few turns of black pepper and remaining 1/4 teaspoon salt. Taste and adjust the seasoning as desired. Cover and refrigerate until ready to serve. For the potato latkes: Meanwhile, using the shredding attachment on a food processor (or mandoline), shred the potatoes, onions and garlic. Line a colander with 2 layers of cheesecloth and set it over a bowl or in the sink. Add the shredded mixture to the cheesecloth and sprinkle with the kosher salt. Let sit for 30 to 45 minutes. Gather up the edges of the cheesecloth and use your hands to squeeze out any excess moisture.
In a large bowl, mix together the breadcrumbs, lemon juice, eggs, a few turns of black pepper and the potato mixture. Stir in the scallions. In a large skillet, heat 1/4 inch of oil over medium-high heat until shimmering; it's ready when a strand of potato added to the oil immediately starts to sizzle. Use a 1/2-cup ice cream scoop to add compact scoops of the mixture to the oil, spacing them out so as not to crowd the pan. Press the scoops down lightly with a spatula to get 1/2-inch-thick patties. Fry until golden brown on both sides, a few minutes per side. Transfer to a wire rack or paper towels and sprinkle with flaky or kosher salt. Repeat with the remaining mixture, adding more oil to the pan as needed between batches. Sprinkle the caramelized onion sour cream with chopped scallions and serve with the warm latkes. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]

" 12623,"Creamed Spinach 2 pounds fresh spinach, stemmed, and thoroughly washed Kosher salt, as needed, plus 3/4 teaspoon 1 1/2 to 2 cups milk 1/8 of a small onion, studded with a clove 1/2 small bay leaf 1 small sprig fresh thyme 2 tablespoons unsalted butter, divided 2 tablespoons all-purpose flour Pinch of freshly grated nutmeg Freshly ground black pepper Instructions: Bring a large pot of water to a boil over high heat, and season generously with salt. Fill a medium bowl with ice water and season with salt, as well. Boil the spinach, uncovered, until tender, about 3 to 4 minutes. Drain and immediately plunge the spinach into the ice water. Drain and squeeze the excess water from the spinach, and finely chop. Set aside in a medium bowl. In a sauce pan, heat 1 1/2 cups of the milk with the onion, bay leaf, and thyme to just below the boiling point. Set aside. In another small sauce pan, melt 1 tablespoon of the butter over medium heat and then sift in the flour. Cook the mixture, stirring constantly with wooden spoon in a figure-8 motion, until it lightens in color, about 2 minutes. Remove from the heat and cool slightly. Gradually whisk the milk mixture into the flour mixture. Bring to a boil over medium-high heat while whisking constantly. Reduce the heat to low, and simmer, whisking occasionally, until the sauce is thickened, about 10 minutes. Strain the sauce into the bowl of spinach. Stir to combine. To serve, heat the creamed spinach in a saucepan over medium heat. Season with the 3/4 teaspoon salt, nutmeg, and pepper to taste; add the remaining 1 tablespoon butter. (Adjust consistency with remaining milk, if necessary.) Serve. ","[Chardonnay, Pinot Gris, Riesling, Sparkling wine]

" 12624,"Passion Fruit Margaritas 2 ounces tequila 1 ounce orange-flavored liqueur 1 ounce passion fruit puree 1 tablespoon lime juice 1 ounce simple syrup 1 cup ice Instructions: In a blender, combine the tequila, orange liqueur, passion fruit puree, lime juice, and simple syrup. Add the ice and blend. ","[Margarita Blends, Sauvignon Blanc, Moscato]" 12625,"Margarita Cheesecake 1 1/4 cups vanilla wafer cookie crumbs 1/4 cup unsalted butter, melted 3 8 ounce packages cream cheese, room temperature 2 cups sour cream 1 1/4 cup sugar 3 tablespoons Grand Marnier 3 tablespoons gold tequila 3 tablespoons freshly squeezed lime juice 2 teaspoons grated lime peel 4 large eggs Very thin lime slices (garnish) Instructions: Preheat oven to 350 degrees. Mix cookie crumbs and butter in medium bowl until blended. Press mixture onto bottom and 1-inch up sides of 9 inch diameter springform pan with 2 3/4 inch high sides. Refrigerate while preparing filling. Using electric mixer, beat cream cheese in large bowl until fluffy. Add 1 cup sour cream, 1 cup sugar, Grand Marnier, tequila, lime juice and lime peel and beat until well blended. Add eggs 1 at a time, beating just until blended after each addition. Pour filling into crust. Bake until center is softly set, about 50 minutes. Maintain oven temperature. Mix remaining 1 cup sour cream, 1/4 cup sugar and 1 tablespoon lime juice in small bowl. Pour over cheesecake. Using spatula, smooth top. Bake cheesecake 5 minutes longer. Transfer pan to rack and cool completely. Refrigerate until well chilled, at least 4 hours or overnight. Run knife around pan sides to loosen cake. Remove pan sides. Garnish cake with lime slices. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 12626,"Old-Fashioned Apple Crisp 5 pounds McIntosh or Macoun apples Grated zest of 1 orange Grated zest of 1 lemon 2 tablespoons freshly squeezed orange juice 2 tablespoons freshly squeezed lemon juice 1/2 cup granulated sugar 2 teaspoons ground cinnamon 1 teaspoon ground nutmeg 1 1/2 cups flour 3/4 cup granulated sugar 3/4 cup light brown sugar, packed 1/2 teaspoon kosher salt 1 cup oatmeal 1/2 pound cold unsalted butter, diced Instructions: Preheat the oven to 350 degrees F. Butter a 9 by 14 by 2-inch oval baking dish. Peel, core, and cut the apples into large wedges. Combine the apples with the zests, juices, sugar, and spices. Pour into the dish. To make the topping, combine the flour, sugars, salt, oatmeal, and cold butter in the bowl of an electric mixer fitted with the paddle attachment. Mix on low speed until the mixture is crumbly and the butter is the size of peas. Scatter evenly over the apples. Place the crisp on a sheet pan and bake for 1 hour until the top is brown and the apples are bubbly. Serve warm. ","[Chardonnay, Riesling, Merlot, Cabernet Sauvignon]" 12627,"Cachaca and Lime Syllabub 5 un-waxed limes 2 1/2 cups double cream or heavy cream 4 tablespoons caster sugar 5 tablespoons Cachaca* Instructions: Serving suggestion; biscuits Zest the limes using the fine side of a grater and reserve the zest. Squeeze the juice from 1 lime and set aside. Thinly slice the remaining limes. In a mixer fitted with the balloon whisk attachment, whip the cream and sugar together until well combined. Slowly add the Cachaca, and whip again for another 1 to 2 minutes. Add the lime zest and juice, and continue beating again until soft peaks are formed. Pour cream mixture into a large glass bowl and place in the freezer for 30 minutes. Then remove from the freezer and place in the refrigerator for another 10 minutes. Dress with the lime slices and serve with biscuits. ","[Cacha?a, Sauvignon Blanc, Vermentino, Vinho Verde]" 12628,"Janette's Chicken Wings 1 (12-ounce) can light beer 3 tablespoons hot sauce 2 teaspoons salt 1 teaspoon freshly ground black pepper 1 teaspoon ground cinnamon 2 pounds chicken drumsticks, skinned Nonstick cooking spray 3/4 cup plain nonfat yogurt 3 tablespoons hot sauce 1 tablespoon olive oil 1 teaspoon salt 1/2 teaspoon dark brown sugar 1 teaspoon cayenne 1/4 cup blue cheese, crumbled 1/2 cup low-fat sour cream 1/2 cup fat free cottage cheese, creamed 1 tablespoon white wine vinegar 2 tablespoons finely minced onions Salt and freshly ground black pepper Instructions: Preheat the oven to 425 degrees F. To make the wings: In a small mixing bowl, whisk the beer, hot sauce, salt, pepper, and cinnamon. Put the drumsticks in a large, heavy plastic bag, pour in the beer mixture, seal the bag, and refrigerate at least 2 hours and up to 24 hours. Meanwhile, to make the basting sauce: Whisk all ingredients together except cayenne pepper in a small mixing bowl. Refrigerate until ready to use. To make the blue cheese dip, mix all ingredients until incorporated. Puree in a food processor. Refrigerate until ready to use. Coat a baking sheet with nonstick spray. Remove the drumsticks from the marinade, pat dry and place on the baking sheet in a single layer. Reserve 1/4 cup of the basting sauce. Brush some of the remaining sauce over each drumstick. Bake for 10 minutes. Remove pan from the oven and use tongs to turn the drumsticks over. Brush with more sauce, and sprinkle with cayenne pepper, return to the oven and bake until drumsticks are brown, crisp and cooked through, about 15 minutes more. Preheat the broiler. Brush drumsticks with the reserved sauce and broil until browned, about 3 minutes. Serve immediately with blue cheese dip. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 12629,"Greek Orzo Salad with Mustard-Dill Vinaigrette Kosher salt 1 cup orzo
1 tablespoon Dijon mustard
1/4 cup white wine vinegar
Freshly ground black pepper 1/2 cup olive oil
3 green onions, thinly sliced
1 cup grape or cherry tomatoes, halved
1 medium English cucumber, diced
1/2 pound feta cheese, crumbled
1/4 cup chopped fresh dill
Instructions: Bring 8 cups of cold, salted water to a boil in a medium saucepan. Add the orzo and cook until al dente, 7 to 8 minutes. Drain well. While the orzo cooks, whisk together the mustard, vinegar and some salt and pepper in a medium bowl until smooth. Slowly whisk in the olive oil until emulsified. Set aside. Combine the orzo, green onions, tomatoes and cucumbers in a large bowl; season with salt and pepper and toss to combine. Scatter the feta and dill over the top, drizzle with the vinaigrette, and toss again. Serve immediately, or chill for up to 8 hours. ","[Riesling, Sauvignon Blanc, Vermentino, Grner Veltliner]" 12630,"How to Make Cowboy Coffee 2 tablespoons finely ground coffee Instructions: Add 1 cup water to your pot and bring it to a boil over high heat. Remove the pot from the heat and let it sit for 30 seconds. (This will lower the water temperature to 200 degrees F.) Stir the coffee into the water. Let the brew sit for 2 minutes and stir again, then let it sit for 2 more minutes.
Sprinkle a little cold water on the grounds. Slowly pour the coffee, leaving behind the ground in the bottom of the pot. ","[Zinfandel, Cabernet Sauvignon, Malbec, Syrah]" 12631,"Asian-Style Chicken Meatballs 1/4 cup sambal oelek 2 tablespoons soy sauce, plus more if needed
2 teaspoons grated fresh ginger 8 ounces ground chicken
4 ounces canned water chestnuts, coarsely chopped
2 cloves garlic, smashed and finely chopped
2 scallions, whites thinly sliced 1/2 bunch fresh cilantro, leaves finely chopped
Kosher salt
1 cup roasted peanuts, coarsely chopped
2 tablespoons mayonnaise
Instructions: Preheat the oven to 375 degrees F. In a large mixing bowl, combine 2 tablespoons of the sambal, the soy sauce, ginger, chicken, water chestnuts, garlic, scallions, cilantro and 2 tablespoons water (this will keep the meatballs really moist!). Use your hands to squish the mixture together until combined. Form a little tester patty and then cook and taste to make sure the chicken is really delicious. If the seasoning isn't just right, add a little more soy sauce or a sprinky-dink of salt. When you're confident the meatball mix is perfectly seasoned, form the meatballs. Roll the meatballs in the peanuts, and place on a small baking sheet. Roast until meatballs are cooked through, 12 minutes. In a small bowl, add the mayonnaise and the remaining 2 tablespoons sambal. Stir to combine and refrigerate until ready to serve. Serve the meatballs hot with the chili-mayonnaise. ","[Sauvignon Blanc, Pinot Grigio, Riesling, Tempranillo]" 12632,"Angel Hair with Goat Cheese, Broccoli, and Toasted Pine Nuts 1 tablespoon extra-virgin olive oil 3 cups broccoli florets (3/4 pound) Kosher salt and freshly ground black pepper 1 1/2 cups chicken stock 1 teaspoon fresh thyme leaves (or fresh basil) plus 4 to 6 sprigs, for garnish 4 tablespoons (1/2 stick) unsalted butter, cut into small pieces 4 ounces goat cheese, crumbled 12 ounces fresh or store-bought angel hair pasta 2 tablespoons toasted pine nuts* Instructions: Bring a large stockpot of water to a boil. In a large saute pan, heat the olive oil. Over medium-high heat, saute the broccoli florets, stirring as necessary, 2 to 3 minutes. Season lightly with salt and pepper. Transfer to a bowl and reserve until needed. Deglaze the pan with the stock, and add the thyme leaves. Bring to a boil and reduce by half. Add the butter and the goat cheese and stir together until the cheese melts. Keep warm. Meanwhile, add a little salt to the pot of boiling water and cook the pasta until it is al dente, about 1 minute for fresh pasta. (Cook packaged pasta according to the directions on the package). Drain the pasta well and add to the reserved broccoli in the saute pan. Cook until heated through, about 2 minutes. Season with salt and pepper, to taste. To serve, divide the pasta among 4 heated plates. Sprinkle with toasted pine nuts and garnish with a sprig of thyme. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]

" 12633,"Costa Rican Sorrel Wine 2 ounces dried hibiscus flower (flor de Jamaica), about 4 cups 5 cups water 1 cups sugar 1-inch piece ginger, peeled 1 cinnamon sticks 3 cloves Instructions: Place all ingredients in a 6-quart pot and bring to a boil over medium heat. Cook for about 15 minutes. Strain and allow to cool. Store in a large glass container, loosely covered with a piece of cloth, and allow to ferment in a dark place for about 3 days for a mildly fermented drink. ","[Rioja, Tempranillo, Barbera, Dolcetto]" 12634,"Cheesy, Stuffed Portobello Mushroom Burgers 4 large portobello mushrooms, wiped of any dirt 1 medium yellow onion, thinly sliced 6 large garlic cloves 1/2 cup extra-virgin olive oil, divided use Kosher salt and freshly ground black pepper 2 large eggs, lightly beaten 2 cups panko breadcrumbs 2 teaspoons granulated garlic 3/4 cup shredded Monterey Jack cheese 8 basil leaves, torn 2 to 4 iceberg lettuce leaves Sliced dill pickles and pickle juice, for serving Red wine vinegar, to drizzle 2 burger buns, buttered and toasted Instructions: Preheat the oven to 425 degrees F. Line 2 rimmed baking sheets with parchment and set aside. Roast the mushrooms: Arrange the mushrooms, stem side up, onions and garlic cloves in a single layer on 1 prepared baking sheet. Drizzle with half of the olive oil. Drizzle 1/2 cup water around the mushrooms on the baking sheet. Season generously with salt and pepper. Roast in the center of the oven until the mushrooms shrink in size and become darker brown, 15 to 18 minutes. Remove and let cool. Bread the mushrooms: In a medium bowl, whisk the eggs with a splash of water. In another medium bowl, combine the breadcrumbs with the granulated garlic. Dip each mushroom in the egg mixture and then coat completely with the breadcrumbs. Reserve everything. Fry the mushrooms: In a large skillet, heat the remaining olive oil over medium heat until it begins to smoke. Add the mushrooms in a single layer. Cook on one side until golden brown, 2 to 3 minutes. Flip and cook on the second side until golden brown, another 2 to 3 minutes. Remove the mushrooms from the oil and arrange in a single layer on a clean baking sheet. Season with salt and pepper. Make the filling: In a medium bowl, combine the roasted garlic cloves and onion slices with the cheese. Add any remaining egg and 1/4 cup of the breadcrumbs leftover from the breading. Add the basil and mix well. Assemble and bake: On the same baking sheet, place 2 portobellos, stem-side up, with some distance between them. Pile half of the filling on each and then top with the remaining mushrooms, pressing gently but firmly down, so it forms a fairly compact sandwich. Bake until the cheese melts, 6 to 8 minutes. Arrange the lettuce to form 2 cups. Drizzle some pickle juice and red wine vinegar into the cups. Season with salt and pepper and then top with some sliced pickles. Place each mushroom burger onto a bottom bun. Flip a lettuce cup onto each burger and top with the top bun. Serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]

" 12635,"Waldorf Salad 1/2 cup walnuts halves 1/2 cup non-fat yogurt 2 tablespoons light mayonnaise 2 tablespoons minced fresh flat-leaf parsley 1 teaspoon honey 1/2 lemon, zest finely grated Freshly ground black pepper 2 large crisp apples, such as Gala 2 ribs celery (with leaves), sliced into 1/2-inch-thick pieces (leaves chopped) 1/4 cup golden raisins 1/2 lemon, juiced 1 head Boston lettuce, trimmed, washed, and dried Instructions: Preheat the oven to 350 degrees F. Spread the nuts on a baking sheet and toast in the oven for 8 to 10 minutes. Cool and break the nuts up into small pieces. Whisk the yogurt, mayonnaise, parsley, honey, and lemon zest in a large bowl and season generously with pepper. Halve, core, and cut the apples into 3/4-inch pieces, leaving the skin intact. Add the apples, celery and raisins to the bowl, and sprinkle with the lemon juice; then toss with the dressing. Cover and refrigerate if not serving immediately. When ready to serve, toss walnuts into the salad. Arrange the lettuce leaves on a large platter, or divide them among 4 salad plates. Place the salad on the lettuce and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 12636,"Meatloaf with Fried Onions and Tomato Gravy 5 pounds chopped meat (2 1/2 pounds beef, 2 1/2 pounds pork) 15 ounces Italian bread crumbs 10 eggs 1 chicken bouillon cube, dissolved in 1/2 cup hot water 1/2 cup finely grated Parmesan Chopped parsley Salt and pepper 2 tablespoons butter 4 cloves smashed garlic cloves 2 tablespoons flour 2 (14-ounce) cans chicken stock 2 tablespoons tomato paste 1/4 cup red wine vinegar 1 (14-ounce) can whole tomatoes Salt and pepper 1 tablespoon dried oregano 3 large Spanish onions, peeled, cut in 1/2, and thinly sliced 1 quart milk 1 pound all-purpose flour 2 quarts canola oil Instructions: To make Meatloaf: Preheat oven to 350 degrees. In a large bowl, mix chopped meat, bread crumbs, eggs, bouillon broth, Parmesan, and chopped parsley. Mix well with a wooden spoon until all the ingredients are well incorporated. Form into a loaf shape and place on a sheet pan coated with nonstick vegetable spray. Place in oven and cook for 45 minutes, or until meatloaf has an internal temperature of 160 degrees. To make Tomato Gravy: In a large saucepan, heat butter over medium-high heat. Allow butter to foam and begin to brown. Add smashed garlic and allow garlic to brown slightly. Sprinkle in flour and stir constantly, forming a roux to cook for approximately 10 to 12 minutes until golden brown. Add chicken stock and tomato paste and cook for 3 to 5 minutes. Add 1/4 cup red wine vinegar and all tomatoes. Simmer for 30 minutes and finish with salt, pepper and oregano. Serve atop the meatloaf. To make Fried Onions: Heat a large, deep pot of oil to 350 degrees. Soak onions in milk for a minimum of 10 minutes. When oil is hot, drain onions and dredge in flour, making sure to remove excess flour. Plunge onions a batch at a time (there should be 3 batches) into hot oil and fry until extremely golden brown and crispy. Remove from fryer and place on a paper towel to drain. Serve atop dressed meatloaf. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Syrah]" 12637,"Orecchiette with Sausage and Spinach Kosher salt 3 tablespoons extra-virgin olive oil 8 ounces bulk sweet Italian sausage 1 bunch scallions, chopped (white and green parts separated)
1 teaspoon chopped fresh rosemary 1 14-ounce can cherry tomatoes 12 ounces orecchiette 8 cups baby spinach (about 4 ounces), roughly chopped 1/2 cup grated parmesan cheese Instructions: Bring a large pot of salted water to a boil. Meanwhile, heat 2 tablespoons olive oil in a large skillet over medium heat. Add the sausage and cook, breaking up the meat with a wooden spoon, until browned, about 3 minutes. Add the scallion whites and rosemary and cook until the scallions begin to wilt, about 2 minutes. Add the tomatoes with their juices and 1\u20442 cup of the boiling water. Let simmer while you cook the pasta. Add the pasta to the pot of boiling water and cook as the label directs for al dente. Reserve 1/2 cup cooking water, then drain. Add the pasta to the tomato sauce along with the spinach and half of the scallion greens. Toss to coat the pasta and wilt the spinach, about 1 minute, gradually adding the reserved pasta water as needed to loosen. Season with salt, drizzle with the remaining 1 tablespoon olive oil and remove from the heat. Sprinkle the cheese over the pasta and toss well. Divide among plates or shallow bowls and top with the remaining scallion greens.
","[Barolo, Barbaresco, Chianti, Valpolicella]

" 12638,"Florentine Prosciutto Wrapped Chicken 1 box frozen spinach, defrosted 3 tablespoons pine nuts 1/2 cup ricotta cheese 1/4 cup grated Parmigiano-Reggiano 2 cloves garlic, grated or finely chopped Salt and freshly ground black pepper A few grates nutmeg 6 chicken breasts 6 slices prosciutto di Parma, 1/3 pound 3 to 4 tablespoons extra-virgin olive oil Instructions: Preheat oven to 400 degrees F. Wring out defrosted spinach in clean kitchen towel. Toast nuts and combine with spinach in a bowl, mix in cheeses, garlic, salt, pepper and nutmeg. Cut into and across but not all the way through the chicken breasts, opening them up like a book with a sharp knife. Season the chicken with salt and pepper. Fill each with a small mound of stuffing. Flap chicken breasts back over stuffing and wrap each breast with prosciutto to seal them, carefully covering the whole breast. Brush chicken all over with some extra-virgin olive oil and roast 18 to 20 minutes until cooked through. ","[Chardonnay, Chianti, Barbera, Tempranillo]" 12639,"Macadamia Coconut Cookie Bars 1 package dry sugar cookie mix, prepared to package directions 1 cup macadamia nuts 1 cup shredded coconut 1 cup white chocolate chips 9 by 12-inch baking dish Softened butter, to prepare baking dish Instructions: Preheat oven to 375 degrees F. To cookie mix prepared to package directions, add nuts, coconut and white chocolate chips. Butter the baking dish and spread cookie dough evenly into a thin layer across the baking dish. Bake bars for about 15 minutes, or until lightly golden brown. Remove from oven, and cool slightly. Then cut into squares, remove with offset spatula and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]" 12640,"Camembert with Fish 4 (7-ounce) turbot fillets 8 ounces creme fraiche Salt and freshly ground black pepper 2 (4-ounce) pieces Camembert 8 ounces butter Salt and pepper Instructions: Preheat oven to 400 degrees F. Butter 4 (8-inch) oval ramekin molds and sprinkle with salt and pepper. Place the fish in the molds, add approximately 3 tablespoons of creme fraiche on top of each fish, and season with salt and pepper. Slice the Camembert and cover the top of each dish with a few slices. Bake for 15 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling]" 12641,"Classic Roast Turkey with Citrus Glaze 1/2 cup (1 stick) butter Zest of 2 clementines or 1 orange 1 tablespoon dried rosemary leaves, crushed 1 teaspoon paprika 1 teaspoon salt Black pepper 1 (10 to 12-pound) Butterball Premium frozen turkey, thawed 1 onion, quartered Instructions: Heat butter, zest of clementines, rosemary, paprika, salt and pepper in small saucepan on medium heat until butter is melted. Place turkey on rack in roasting pan. Brush with butter mixture. Cut clementines into quarters. Place fruit and onion in turkey cavity. Roast as directed on turkey package. Garnish turkey platter with additional clementines and fresh rosemary if desired. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 12642,"Strawberry Shortcut Cake 1 (18.25-ounce) box strawberry cake mix 3 cups fresh strawberries, sliced 2 tablespoons cognac 1/4 cup sugar 1 cup heavy cream 1/4 cup confectioners' sugar 1 teaspoon vanilla extract 1 (3-ounce) package strawberry flavored gelatin (recommended: Jell-O) Fresh strawberries, for garnish Instructions: Preheat oven to 350 degrees F. Follow cake directions as written on cake mix box. Remove from oven and cool cake completely. Meanwhile, in a medium bowl, combine strawberries, cognac and sugar. Let macerate 20 minutes. Invert and release cake onto a decorative platter. Whip cream with confectioners' sugar and vanilla at medium-high speed until it reaches stiff peaks. Do not over whip. Mix gelatin as directed on box. Refrigerate gelatin mix but do not let it harden, it should cool to a liquid consistency. Using a straw, poke holes all over the cake. Pour gelatin into holes and spread over the top of the cake. Spread layer of macerated strawberries on top of cake. Spread layer of whipped cream on top of the strawberries, making pretty swirls and ripples. Garnish with fresh strawberries. Refrigerate for at least 4 hours. ","[Chardonnay, Moscato, Riesling, Sparkling wine]

" 12643,"Stuffed Portobello Mushroom Burger with Grilled Lemons and Garlic Aioli 4 portobello mushrooms stemmed 5 ounces goat cheese 1-ounce thyme leaves 2 teaspoons lemon juice, divided 2 lemon, sliced 4 whole wheat buns 2 bunches arugula 1 tablespoon minced garlic 1/2 cup mayonnaise Instructions: Clean gills from mushrooms. Combine goat cheese, thyme, 1 teaspoon lemon juice mix well. Stuff seasoned goat cheese into mushroom cavity. Grill stuffed mushrooms 10 to 15 minutes, add lemons and bread to the grill. Combine garlic, mayonnaise and remaining 1 teaspoon lemon juice for aioli. Spread aioli generously onto bun. Add arugula, grilled mushroom and grilled lemons to burger. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 12644,"Creepy Spiders Filled with Apricot Jam and Chocolate Almond Croquant 1 pound 4 ounces dried apricots 1 1/4 cups Sauternes, or another white wine such as Riesling or muscat
1 cup granulated sugar
1 vanilla bean, split and scraped
Grated zest from 1 lemon, plus 2 tablespoons lemon juice
2 pounds finely chopped semisweet or bittersweet chocolate 3 3/4 ounces almond butter 2 ounces dark chocolate (65-percent), melted
1/2 cup plus 3 tablespoons granulated sugar
2 tablespoons unsalted butter
Instructions: For the apricot jam: In a medium saucepan, soak the apricots in the Sauternes until softened, about 30 minutes. Add the granulated sugar, the vanilla bean seeds, the scraped vanilla bean pod and 2 1/2 cups of water to the saucepan. Bring to a boil over medium heat. Lower to a simmer and continue to cook slowly until the apricots are very soft and the mixture is slightly caramelized, 1 hour or more. Add the lemon juice and lemon zest and simmer for 10 minutes more. Remove the saucepan from the heat and allow the mixture to cool. When cool, remove the vanilla bean pod and place the apricot mixture in a food processor and pulse until slightly chunky. Drain off the excess liquid, if there is any. Refrigerate the apricot jam in a covered container until ready to use. For the chocolate shells: Melt 24 ounces of the chocolate in a metal bowl set over a pan of simmering water fitted with a digital or chocolate tempering thermometer. Heat to 115 to 120 degrees F. Remove the bowl of chocolate from the heat and add the remaining 8 ounces of chocolate. Stir until all the added chocolate has melted. The temperature of the chocolate should be below 86 degrees F. If not, allow the chocolate to continue to cool, stirring frequently, until it reaches 85 to 86 degrees F. Place the bowl of chocolate over the simmering water again and reheat for a few seconds at a time, stirring well, until the temperature has risen to 87 to 91 degrees F. (Do not allow the temperature of the chocolate to exceed 91 degrees F, or you will have to repeat the procedure from the beginning.) Wipe any moisture from the underside of the bowl before proceeding. Ladle the tempered chocolate into a 24-cavity half-sphere polycarbonate chocolate mold, filling the cavities completely. Tap the mold on the table or countertop several times to release air bubbles in the chocolate. Invert the mold over a large, clean bowl and allow the excess chocolate to drip out. Scrape the drips with a large thin spatula or blade and then invert the mold again. Scrape once more, making sure to leave clean edges around each cavity in the mold. Scrape any leftover chocolate into one bowl. Reheat and maintain the temperature between 87 to 91 degrees F. Leave the shells to set at cool room temperature, or place the mold in the refrigerator for no more than 5 minutes to help the chocolate begin to set. Reserve the remaining tempered chocolate for the spider legs. For the chocolate almond croquant: In a small bowl, mix the almond butter with the dark chocolate. Set aside and keep warm. Place a small saucepan over medium heat for 1 to 2 minutes. Sprinkle in 2 tablespoons of the sugar. Allow the sugar to melt without stirring. Tilt the pan if necessary to help the sugar melt evenly. Add 2 or 3 additional tablespoons of sugar and allow it to melt. The sugar may begin to caramelize at this point. Raise or lower the heat as needed to control the melting and prevent the sugar from burning. Continue to add the sugar in increasing increments until it has all been incorporated. Make sure all the sugar has melted (you may stir gently at this point) and continue to heat until a slight smoking of the caramelized sugar occurs. Immediately remove the pan from the heat and add the butter. Stir the mixture until the caramel absorbs most of the butter. Reheat the caramel, if necessary, to keep it fluid. Reheat the almond butter and chocolate mixture if necessary. It should feel warm to the touch. Scrape the mixture onto a nonstick silicone mat and spread to a thickness of about 1/4-inch. Have ready 2 bench scrapers. Pour the caramelized sugar and butter mixture onto the top of the almond butter and chocolate mixture. Using the bench scrapers, fold the mixture over itself repeatedly. The more you mix, the smoother the texture will become. As you continue to fold, the mixture will begin to cool and will absorb any butter or chocolate that has leaked out. Quickly shape the croquant mixture evenly, cover it with another silicone baking mat and use a rolling pin to roll the croquant to 3/8-inch-thickness. Remove the mixture from the silicone mats and cut it into disks slightly smaller than your hollow chocolate shells. To assemble: Transfer the apricot jam to a disposable pastry bag and snip a small opening. Pipe the jam into the prepared chocolate shells, filling about halfway. Press a croquant disk into the mold, making sure to leave a slight headspace. Ladle the remaining tempered chocolate onto the top of the mold, filling in the headspace of each chocolate shell. Tap the mold a few times on the table to release air bubbles. Use a spatula or blade to scrape the excess chocolate from the top of the mold. Let set at cool room temperature for a minimum of 2 hours, or preferably overnight. Before unmolding the filled chocolate shells, place the mold in the refrigerator for 10 to 15 minutes. Well-tempered chocolate will contract as it sets and release cleanly. Remove from the refrigerator, flex the mold slightly, and carefully invert to release the chocolates. These will be your spider bodies. Arrange the spider bodies on a clean piece of parchment or wax paper. Transfer some of the remaining tempered chocolate to a small pastry bag and pipe a small mound of chocolate that touches each spider body. This will be the spider?s head. Allow these to set until firm. Pipe spider legs onto a separate piece of parchment or waxed paper. When the legs are set, carefully remove them from the parchment paper and use the reserved tempered chocolate to attach the legs to the bodies. ","[Rh?ne Blends, Pinot Noir, Sparkling Wine]

" 12645,"Roasted Leg of Lamb with Artichokes, Fennel and Red Bliss Potatoes 1 (8 to 10-pound) leg of lamb, boned*, reserving bones Kosher salt 8 sprigs rosemary, finely chopped (about 1/4 cup) 6 cloves garlic, thinly sliced Extra-virgin olive oil1 (8 to 10-pound) leg of lamb, boned*, reserving bones 1 lemon, cut in 1/2 12 baby artichokes 2 bulbs fennel, cut into 1/4-inch slices 2 pounds red bliss potatoes, about 20, cut into quarters 10 whole garlic cloves 1/2 teaspoon crushed red pepper 1 bottle dry white wine 1 bundle thyme, about 10 sprigs tied together with string 5 bay leaves Instructions: Preheat the oven to 425 degrees F. Cut the lamb into 2 equal halves and butterfly each half. Remove any huge gobs of fat. Don't try to get it all. Fat tastes good and adds lots of moisture. Sprinkle each piece of the meat generously with salt, chopped rosemary, and sliced garlic. Drizzle the meat with olive oil. Massage the salt, rosemary, garlic and oil into the lamb. Be sure to try and get the cracks and crevices filled with the yummy tasting stuff. Roll each piece of lamb and tie with butcher twine. Sprinkle generously with salt. Reserve while you prepare the veggies. For the vegetables: Fill a bowl with water and squeeze the lemon into the water and add the lemon halves as well. Remove the tough outer leaves of the artichokes; stop when you get to the healthy, fresh light green looking leaves. Trim off any dark green or brown on the stem as well. Cut the in half and add to bowl of lemon water. Remvove the artichokes from the water and add with the fennel, potatoes, garlic and crushed red pepper to a large roasting pan. Drizzle with olive oil and sprinkle generously with salt. Add the wine, thyme and bay leaves. Nestle the lamb bones in the veggie mixture and place the 2 lamb roasts on the bones. Drizzle with olive oil and place in the preheated oven. Roast the lamb for about 20 minutes, or until brown. Baste with juices and turn the lamb over and brown on the other side for about 20 minutes. Turn the lamb back over and baste again with the juices. Rearrange the veggies if they begin to burn. Reduce the heat to 350 degrees F and roast for another 60 minutes. Baste the lamb occasionally during the cooking process and add water to the pan if the liquid reduces too much. Remove the lamb from the oven and let rest for 15 to 20 minutes. Carve the lamb as desired and serve with the veggies and pan juices. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Barbera]

" 12646,"Marinated and Grilled Provolone 2 pieces provolone cheese (about 1 1/2-pounds total) 1/4 cup extra-virgin olive oil 1 tablespoon dried oregano 1/4 teaspoon chili flakes 5 to 6 cloves garlic, minced 1 tablespoon freshly minced parsley leaves Grey salt and freshly ground black pepper Instructions: Prepare a charcoal or gas grill. Rub the pieces of provolone all over with the olive oil and season with the rest of the ingredients. Let marinate refrigerated for 1 hour. Grill the cheese on the hot grill over moderately-high heat for about 2 minutes per side until grill marks appear and the cheese just begins to soften. Transfer the cheese to a metal plate or baking dish on top of the grill. Cook until the cheese just barely starts to melt and begins to brown on the bottom, about 3 to 5 minutes. Serve hot with crusty bread or grilled bread slices. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]" 12647,"Pasta with Fresh Vegetables and Mozzarella 1/2 pound vine ripened tomatoes, washed and cut into small dice 1/4 cup scallions, thinly sliced 4 ounces fresh mozzarella, packed in water, cut into small dice 1/2 pound fresh fettucine 1 tablespoons each butter and olive oil 1 bunch watercress, washed and most of stems discarded 1 bunch arugula, washed and stems discarded 1/2 cup finely slivered yellow bell pepper Salt and dried red pepper flakes Very fine julienne of fresh red radish and seeded kirby cucumber Instructions: Bring water to a boil for the pasta. In a serving mixing bowl combine the tomatoes, scallions and mozzarella and set aside. Add fresh pasta to water and cook quickly just until al dente; drain and place in serving bowl. In a medium size skillet melt butter with olive oil. Add watercress and arugula and saute for a couple of minutes just to wilt. Add yellow bell pepper and saute a minute just to begin cooking and remove from heat. Add arugula mixture and toss the ingredient together with salt and pepper red flakes. Transfer to a bowl and sprinkle fresh radish and cucumbers on top. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 12648,"Chick Pea Salad 2 (19-ounce) cans chick peas, drained and rinsed 1 carrot, grated 1/2 red onion, diced 1/2 green bell pepper, diced 1/4 cup lemon juice 2 tablespoons olive oil Salt and freshly ground black pepper 1/4 cup freshly chopped parsley leaves Instructions: Combine all ingredients in a large mixing bowl and toss to combine. ","[Vermentino, Sauvignon Blanc, Grner Veltliner]" 12649,"Oatmeal Raisin Sandwich Cookies 3 1/2 Tbs. unsalted butter, softened 3/4 cup packed light brown sugar 1/4 cup granulated sugar 1 Tbs. molasses 1 tsp. vanilla extract 2 large eggs, beaten 1 1/2 cups all-purpose flour 1 1/4 cups 1-minute Quaker Oats 3/4 tsp. salt 1/2 tsp. baking soda 1/4 tsp. cinnamon 1/4 cup raisins 1 7-oz. jar marshmallow creme Instructions: Preheat oven to 350F. In a large bowl, cream together butter, sugars, molasses and vanilla with an electric mixer. Beat in eggs until well blended. In a separate bowl, combine flour, oats, salt, baking soda and cinnamon. Combine dry ingredients with wet ingredients and raisins and mix by hand with a wooden spoon. Drop dough by tablespoonfuls onto a well-greased baking sheet. The dough will be very tacky, so you may wish to moisten your fingers so it does not stick. With moistened fingers, press down on the dough and form it into circles about 1/8\ thick. The circles should be about 2\ diameter before baking. Bake for 8-10 minutes or until a couple of the cookies start to darken around the edges. They will still be very tender in the center until cool. Be careful not to overcook. When cooled, the cookies should be about 1/4\ thick and very soft and chewy. When cookies have completely cooled, assemble them by spreading about 1 1/2 tablespoons of marshmallow creme over the flat side of a cookie and then pressing another cookie on top, making a sandwich. Repeat for remaining cookies and filling. Store cookies wrapped in plastic wrap to keep them soft and chewy. They should be eaten within a day or two of filling. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 12650,"Turkey and Black Bean Empanadas Reserved roasted turkey (about 2 to 3 cups shredded) 1 (15-ounce) can black beans, drained 1/2 cup shredded pepper Jack or Monterey Jack cheese 1/2 cup shredded Cheddar 1/2 cup prepared salsa 2 tablespoons freshly chopped cilantro leaves 1 teaspoon ground cumin 2 (9-inch) refrigerated pie crusts 1 egg, beaten with water, if desired, for egg wash Instructions: Preheat oven to 425 degrees F. In a large bowl, combine turkey, black beans, both cheeses, salsa, cilantro, and cumin. Mix well to combine. Unroll pie crusts onto a flat surface. Using 4-inch cutter, cut out 6 circles. Divide turkey mixture into equal portions and place each portion (in mounds) on top of the pie crusts. Fold over and pinch the edges together to seal. Using a fork, make hash marks on the edges of the empanadas to ensure they are sealed. Transfer empanadas to a large baking sheet. Using a sharp knife, make small slits in the top of each empanada to allow steam to escape during cooking. Brush with egg wash and place into preheated oven. Bake for 15 minutes, until crust is golden brown. ","[Malbec, Tempranillo, Garnacha, Barbera]" 12651,"Chipotle Porky Joe Sliders 1 teaspoon coriander seeds 1 teaspoon cumin seeds 1/4 cup olive oil 3 pounds medium-ground pork butt 4 ounces bacon, ground or finely chopped Kosher salt 1 medium onion, chopped 1 jalapeno, seeded if desired, minced 3 cloves garlic, minced 12 ounces canned chopped San Marzano tomatoes 2 tablespoons dark brown sugar 2 tablespoons white wine vinegar 1 chipotle in adobo, roughly chopped 4 burger or 12 slider buns 2 cups fresh cilantro sprigs, leafy tips only, for garnish Instructions: In a small pan over medium heat, add the coriander and cumin and cook until toasted and aromatic, about 2 minutes. Grind if desired, or leave whole. Heat a large Dutch oven over medium heat, and add 2 tablespoons oil. Add the pork and bacon, sprinkle with the toasted spices and a generous pinch of salt, and cook until brown, stirring occasionally.
Meanwhile, in a medium saute pan over medium heat, add the remaining oil and the onions, cook 1 minute. Add the jalapenos, cook 1 minute. Add the garlic, cook, stirring until the garlic softens slightly and becomes aromatic. Transfer the contents of the pan to the Dutch oven. Add the tomatoes, sugar, vinegar and chipotle in adobo. Simmer over low heat for 20 minutes. Serve on your favorite toasted burger or slider bun topped with a big pinch of cilantro. ","[Malbec, Tempranillo, Garnacha, Zinfandel]" 12652,"Ranch Dressing (for Tossed Salad) 2 cups Mayonnaise Nouvelle, recipe follows 1 tablespoon minced roasted garlic 1 teaspoon minced fresh garlic 1 teaspoon chopped green onion 1 teaspoon chopped fresh flat-leaf parsley 1 teaspoon chopped fresh oregano 1 teaspoon chopped fresh basil 1 teaspoon chopped fresh chives 1/2 cup low-fat buttermilk 1/4 teaspoon sea salt 1/8 teaspoon freshly ground black pepper 2 cups plain, fat-free yogurt 2 cups (16-ounces) silken tofu 1 tablespoon minced roasted garlic 2 tablespoons fine herb vinegar or white wine vinegar 1 teaspoon Worcestershire sauce 1/2 teaspoon hot sauce 1 teaspoon sea salt 1/2 teaspoon ground white pepper Instructions: In a food processor, combine the Mayonnaise Nouvelle, roasted garlic, fresh garlic, green onion, parsley, oregano, basil, and chives. Process until the garlic and herbs are pureed. With the processor on, slowly pour in the buttermilk and season with the salt and pepper. The dressing will be thick and creamy. This dressing will keep for 2 to 3 days in an airtight container in the refrigerator. First, make yogurt cheese by draining the yogurt as follows. Line a colander with cheesecloth and place in a bowl. Spoon the yogurt into the colander. Refrigerate and let drain for at least 1 hour. Discard the liquid in the bowl. In a food processor, combine the yogurt cheese, tofu, and garlic. Process until the mixture is pureed, about 3 minutes. Add the remaining ingredients. Process again to combine, about 3 minutes. Adjust the seasoning with additional salt or pepper, to taste. This dressing will keep for up to 2 weeks in an airtight container in the refrigerator. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 12653,"Green Tea Ice Cream 2 cups heavy cream 2 cups half-and-half 1/2 vanilla bean, split lengthwise 9 egg yolks 3/4 cup sugar 2 tablespoons green tea powder Instructions: In a saucepan over medium heat, combine the cream, half-and-half, and vanilla bean, stirring occasionally to make sure the mixture doesn't scorch on the bottom. When the cream mixture reaches a fast simmer (do not let it boil), set aside to infuse for 10 to 15 minutes. In a medium bowl, whisk together the egg yolks and sugar. Whisking constantly, slowly pour the still-hot cream mixture into the egg yolk mixture. Return the mixture to the saucepan and cook over medium heat, stirring constantly with a wooden spoon. At 160 degrees, the mixture will give off a puff of steam. When the mixture reaches 180 degrees it will be thickened and creamy, like eggnog. If you don't have a thermometer, test it by dipping a wooden spoon into the mixture. Run your finger down the back of the spoon. If the stripe remains clear, the mixture is ready; if the edges blur, the mixture is not quite thick enough yet. When it is ready, quickly remove it from the heat and whisk in the green tea. Meanwhile, half-fill a large bowl with ice water. Strain the mixture into a smaller bowl to smooth it and remove the vanilla bean. Rest the smaller bowl in the ice water and let the mixture cool, stirring often, then continue according to the directions of your ice cream maker. ","[Sauvignon Blanc, Riesling, Gewrztraminer, Pinot Grigio]" 12654,"Penne with Butternut Squash and Pancetta Kosher salt 8 ounces penne 1 small butternut squash (about 1 pound) 2 tablespoons extra-virgin olive oil 4 ounces pancetta, diced 3 cloves garlic, sliced 1/4 teaspoon red pepper flakes 1 tablespoon chopped fresh marjoram 1/4 cup grated parmesan cheese Instructions: Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs for al dente. Reserve 1 cup cooking water, then drain. Meanwhile, peel the butternut squash and shred on the large holes of a box grater. Combine the olive oil and pancetta in a large dutch oven over medium-high heat. Cook, stirring occasionally, until lightly browned, 4 to 5 minutes. Add the garlic and red pepper flakes and cook, stirring, until lightly toasted, about 1 minute. Stir in the marjoram, then the shredded squash and 1/2 teaspoon salt. Cook, stirring, until the squash is just tender, 3 to 5 minutes. Add the pasta and 3/4 cup of the cooking water to the dutch oven. Cook, tossing, until the pasta is coated with the sauce, 1 to 2 minutes, adding the remaining cooking water as needed. Season with salt. Divide among bowls and top with the parmesan. ","[Barolo, Barbaresco, Chianti, Tempranillo]" 12655,"Gazpacho 4 ripe tomatoes 1/2 cup extra-virgin olive oil 2 ounces cider vinegar or sherry vinegar 2 cups tomato juice 1 cup diced stale or lightly toasted baguette bread 2 cucumbers, peeled, seeded, and chopped 1 red pepper, chopped 1 red onion, chopped 1 tablespoon minced garlic 1/2 bunch parsley, chopped 1/2 bunch cilantro, chopped 1 tablespoon minced jalapeno pepper, seeded (can substitute hot sauce) Kosher salt Sliced or diced avocado, for garnish Instructions: Bring salted water to a boil in a medium pot. Cut an \x\ shape on the tops and bottoms of the tomatoes. Boil the tomatoes until the skin begins to peel back, about 20 to 30 seconds. Plunge the tomatoes into a bowl of iced water to chill. Peel and seed the tomatoes, then chop them. In a medium bowl, combine the olive oil, vinegar, and tomato juice. Mix well, and then add the diced bread to soak. In another bowl, combine the chopped tomato, cucumber, red pepper, onion, garlic, parsley, and cilantro. Reserve 1/2 cup of this chopped mixture for garnish, if desired. Put all ingredients into a blender or food processor and puree until smooth. Serve chilled and garnish with the avocado and reserved diced vegetables, if desired. ","[Rioja, Tempranillo, Garnacha, Pinot Grigio]" 12656,"Thyme Buttermilk Chicken Frying oil 1 cup buttermilk 1 whole chicken, cut into 8 pieces 2 cups all-purpose flour 2 tablespoons whole dried thyme Creole seasoning (recommended: Tony's) Garlic mashed potatoes, recipe follows 1 white potato 2 tablespoons milk 1 tablespoon butter 1 teaspoon garlic powder 1 tablespoon chopped parsley leaves Salt Freshly ground black pepper Instructions: Preheat the oven to 350 degrees F. Preheat the oil in a fryer to 350 degrees F. Put the buttermilk in a medium sized bowl. Add the chicken and marinate it for about 1 hour, in the refrigerator. In a separate bowl, combine the flour, dried thyme, and Creole seasoning, to taste. Remove the chicken from the buttermilk and dredge it in the flour mixture, shaking off any excess, repeat as desired. Place in the hot oil for about 9 minutes, or until golden brown. To complete the cooking, place in the oven for about 10 minutes, or until the chicken is cooked through and the juices run clear. Serve with Garlic Mashed Potatoes. In a small pot over high heat, bring water to a boil. Chop the potato into 3 or 4 pieces. Boil the potato for about 10 minutes, or until it is fork tender. Drain the potato and return it to the pan. Add the milk, butter, garlic powder, and parsley. Mix all together until desired texture is reached. Season, to taste, with salt and pepper. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 12657,"Lambrusco Sangria 2 Fuji apples, cut into 1/2-inch dice 1 orange, unpeeled, cut into 1-inch pieces 1/2 cup freshly-squeezed orange juice
1/2 cup orange liqueur, such as Cointreau
1/2 cup Spiced Syrup, recipe follows Two 750-ml bottles Lambrusco wine 2 cups club soda
1/2 cup sugar 10 cardamom pods, crushed 8 cloves 2 cinnamon sticks Instructions: In a pitcher or punch bowl, combine the apples, oranges, orange juice, orange liqueur and Spiced Syrup; stir with a wooden spoon. Let sit for 15 minutes to allow the flavors to marry. Add the Lambrusco and club soda and stir to combine. Serve over ice. Combine 1/2 cup water and the sugar, cardamom, cloves and cinnamon sticks in a small saucepan. Bring to a simmer over medium heat to dissolve the sugar; cook for 2 minutes. Let cool completely, then strain. Refrigerate for up to 5 days. ","[Lambrusco, Moscato, Vinho Verde, Cava]" 12658,"Cheese Straws 1 cup butter, room temperature 8 ounces Parmesan cheese, finely grated 8 ounces sharp Cheddar or Gruyere cheese, finely grated 3/4 teaspoon Dijon mustard 2 1/3 cups all-purpose flour 1/4 teaspoon salt 1 teaspoon baking powder 1/4 to 1/2 teaspoon ground hot red pepper Instructions: Preheat oven to 375 degrees. Cut the butter into thin pieces, approximately tablespoon-size, and beat with an electric hand mixer in a very large mixing bowl until butter is soft. Add all the cheese and beat with the butter until the mixture is smooth. Stir in the mustard.
Whisk together the flour, salt, baking powder, and hot red pepper. Add to the butter mixture and beat until combined. Form into a ball.
Press dough out with a cookie press into straws, following manufacturer's instructions, or use the following procedure: Divide dough into fourths. On waxed paper, roll each piece into a rectangle 1/3-inch thick. Use a pastry wheel to cut dough into 4- by 1/2-inch strips. Move straws onto a rimmed baking sheet lined with a silicone mat or parchment paper. Bake at 375 degrees for 8 to 15 minutes, until light brown. Watch carefully, as overly browned straws aren't tasty. Cool on a rack. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 12659,"Stuffed Turkey Breast 2 tablespoons butter 1 large onion, diced 2 stalks celery, diced 3 cloves garlic, minced Kosher salt and freshly ground pepper Kosher salt and freshly ground pepper
2 sweet Italian sausages (8 ounces), casings removed 3/4 cup dried cranberries 1 tablespoon chopped fresh sage 1 tablespoon chopped fresh rosemary 1 tablespoon chopped fresh thyme 1/2 cup white wine One 1-pound French rustic loaf, cut into 1-inch cubes, dried or toasted (or 9 cups store-bought) 1 cup chicken broth 1 egg, beaten 3 tablespoons chopped fresh flat-leaf parsley One 4-pound turkey breast, boned and butterflied Olive oil Instructions: Preheat the oven to 375 degrees F.
Add the butter to a large skillet over medium-high heat. Once melted and foaming, add the onion, celery, and garlic and saute until tender, about 3 minutes. Season the mixture with salt and pepper. Add the sausage to the pan and immediately begin breaking it up with the back of a wooden spoon so it will cook down and crumble. Cook the sausage until it's browned, about 6 minutes, then add the cranberries, sage, rosemary and thyme and cook for 1 to 2 more minutes. Stir in the white wine and use your wooden spoon to scrape up the bottom of the pan for any stuck bits. Let cook for 1 minute. Remove from the heat.
Add the bread cubes to a large bowl and add the chicken broth, beaten egg, sausage mixture, and chopped parsley and stir all together so all the bread is soft and moistened. Let cool as you prep the turkey.
Lay the turkey breast skin-side-down on your work surface and season the meat with salt and pepper. Add a layer of the stuffing about 1/2-inch thick across the turkey breast, leaving a 1/2-inch border. The extra stuffing can be placed in an 8-inch-by-8-inch-buttered casserole dish and baked the last 40 minutes of cooking.
Carefully roll the turkey up into a cylinder. Tie the roll with butcher's twine with about 1-inch between each knot. Trim the strings after tying. Place the turkey seam-side-down on a baking sheet covered with foil and fitted with a baking rack. Drizzle the turkey with olive oil, rub into the skin, then season well with salt and pepper.
Place in the oven and roast for 1 hour 15 minutes, or until an instant-read thermometer inserted in the thickest part of the roll reads 155 degrees F. Remove the turkey from the oven and let rest, loosely tented with foil for 15 minutes. The turkey will rise in temperature as it rests to 165 degrees F. Snip the butcher's twine and slice the roll into 1-inch thick slices, place on a platter, and garnish with fresh rosemary and sage. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 12660,"Sorbet Bar 1 pint mango sorbet 1 pint strawberry sorbet 1 pint raspberry sorbet 1 cup shredded coconut 2 ripe bananas, sliced 2 teaspoons lemon juice 1 pint strawberries, sliced 1 package wafer cookies or wafer roll cookies Instructions: Set out ice cream cups, sorbet selections, ice cream scoops, coconut. Toss sliced bananas with a little lemon juice to retard browning. Set bananas in a bowl along side dishes of sliced berries and cookies. Just like the salad bar, they can have it their way. ","[Chardonnay, Sauvignon Blanc, Moscato, Riesling]" 12661,"Spicy Pork and Chili-Pepper Goulash 4 1/4 pounds pork shoulder off the bone, in 1 piece, skin off, fat left on Sea salt and freshly ground black pepper Olive oil 2 red onions, peeled and finely sliced 2 fresh red chiles, seeded and finely chopped 2 generous heaping tablespoons mild smoked paprika, plus a little extra for serving 2 teaspoons ground caraway seeds Small bunch fresh marjoram or oregano, leaves picked 5 bell peppers (use a mixture of colors), sliced 1 (10-ounce) jar grilled peppers, drained, peeled and chopped 1 (14-ounce) can good quality plum tomatoes
4 tablespoons red wine vinegar
14 ounces basmati or long-grain rice, washed
2/3 cup sour cream 1 lemon, zested Small bunch fresh flat-leaf parsley, chopped Instructions: Preheat the oven to 350 degrees F. Get yourself a deep, ovenproof stew pot with a lid and heat it on the stove. Score the fat on the pork in a criss-cross pattern all the way through to the meat, then season generously with salt and pepper. Pour a good glug of olive oil into the pot and add the pork, fat side down. Cook for about 15 minutes on a medium heat, to render out the fat, then remove the pork from the pot and put it to 1 side. Add the onions, chili, paprika, caraway seeds, marjoram or oregano and a good pinch of salt and pepper to the pot. Turn the heat down and gently cook the onions for 10 minutes, then add the sliced peppers, the grilled peppers and the tomatoes. Put the pork back into the pot, give everything a little shake, then pour in enough water to just cover the meat. Add the vinegar - this will give it a nice little twang. Bring to the boil, put the lid on top, then place in the preheated oven for 3 hours. You'll know when the meat is cooked as it will be tender and sticky, and it will break up easily when pulled apart with 2 forks. If it's not quite there yet, put the pot back into the oven and just be patient for a little longer! When the meat is nearly ready, cook the rice in salted, boiling water for 10 minutes until it's just undercooked, then drain in a colander, reserving some of the cooking water and pouring it back into the pan. Place the colander over the pan on a low heat and put a lid on. Leave to steam dry and cook through for 10 minutes - this will make the rice lovely and fluffy. Stir the sour cream, lemon zest and most of the parsley together in a little bowl. When the meat is done, take the pot out of the oven and taste the goulash. You're after a balance of sweetness from the peppers and spiciness from the caraway seeds. Tear or break the meat up and serve the goulash in a big dish or bowl, with steaming rice and your flavored sour cream. Sprinkle with the rest of the chopped parsley and tuck in! ","[Cabernet Sauvignon, Syrah, Tempranillo, Garnacha]" 12662,"Bushmills Irish Coffee 1.5 oz. Bushmills Original Irish Whiskey 3 oz. hot coffee 1 tsp. sugar 1 tsp. heavy cream Instructions: Pour coffee into a warmed Irish coffee glass mug Add sugar to taste, stir to dissolve Add Bushmills Original Irish Whiskey Top with slightly whipped cream, poured gently over the back of a spoon ","[Bourbon, Scotch, Brandy]" 12663,"Shrimp and Okra Kebabs Vegetable oil, for the grill 3 tablespoons sugar 2 tablespoons plus 2 teaspoons Old Bay Seasoning 1 1/2 pounds shell-on jumbo shrimp, deveined 1 tablespoon extra-virgin olive oil 1/4 pound okra 1/4 pound yellow wax beans, halved 4 scallions, cut into 1-to-2-inch pieces 1 stick unsalted butter, melted 1/4 cup dry sherry 1 tablespoon Worcestershire sauce Juice of 1/2 lemon, plus wedges for serving Instructions: Preheat a grill to medium and brush the grates with vegetable oil. Whisk 2 cups water, the sugar and 2 tablespoons Old Bay in a large bowl until the sugar dissolves. Add the shrimp and set aside 10 minutes to marinate. Remove the shrimp from the marinade and pat dry with paper towels. Toss the shrimp with the olive oil in a large bowl and season with 1 teaspoon Old Bay. Thread the shrimp, okra, wax beans and scallions onto eight 10-inch skewers; set aside. Combine the melted butter, sherry, Worcestershire sauce, lemon juice and the remaining 1 teaspoon Old Bay in a small bowl. Grill the kebabs until marked and the shrimp are just cooked through, 2 to 3 minutes per side. Remove from the grill and brush with some of the sherry butter. Serve with lemon wedges and the remaining sherry butter. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 12664,"Smoked Salmon Spread 8 ounces cream cheese, at room temperature 1/2 cup sour cream 1 tablespoon freshly squeezed lemon juice 1 tablespoon minced fresh dill 1 teaspoon prepared horseradish, drained 1/2 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 1/4 pound (4 ounces) smoked salmon, minced Instructions: Cream the cheese in an electric mixer fitted with a paddle attachment until just smooth. Add the sour cream, lemon juice, dill, horseradish, salt, and pepper, and mix. Add the smoked salmon and mix well. Chill and serve with crudites or crackers. If you can find it, I prefer Norwegian salmon; it's drier and less salty than other smoked salmon. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 12665,"Chorizo Refried Beans 6 ounces raw pork chorizo 1/2 medium white onion, finely chopped Two 15.2-ounce cans refried pinto beans Instructions: Heat a medium saute pan on medium heat. Add the chorizo and cook until golden in color, about 6 minutes. Remove the chorizo to a drain on a plate lined with some paper towels. Add the onions to the pan with the chorizo fat. Saute until the onions are translucent, about 4 minutes. Return the chorizo to the pan. Add the refried beans to the mixture. Continue cooking for about 5 minutes. Turn the heat off and reserve for tostadas and burritos. ","[Rioja, Tempranillo, Garnacha]" 12666,"Profiteroles 1 cup milk 1/4 pound (1 stick) unsalted butter Pinch kosher salt 1 cup all-purpose flour 4 extra-large eggs 1/2 cup heavy cream 12 ounces semisweet chocolate chips 2 tablespoons honey 2 tablespoons prepared coffee Good vanilla ice cream (recommended: Haagen-Dazs), for serving Instructions: Preheat the oven to 425 degrees F. Heat the milk, butter, and salt over medium heat until scalded. When the butter is melted, add the flour all at once and beat it with a wooden spoon until the mixture comes together and forms a dough. Cook, stirring constantly, over low heat for 2 minutes. The flour will begin to coat the bottom of the pan. Dump the hot mixture into the bowl of a food processor fitted with the steel blade. Add the eggs and pulse until the eggs are incorporated into the dough and the mixture is thick. Spoon the mixture into a pastry bag fitted with a large plain round tip. Pipe in mounds 1 1/2 inches wide and 1-inch high onto a baking sheet lined with parchment paper. You should have about 18 puffs. With a wet finger, lightly press down the swirl at the top of each puff. (You can also use 2 spoons to scoop out the mixture and shape the puffs with damp fingers.) Bake for 20 minutes, or until lightly browned, then turn off the oven and allow them to sit for another 10 minutes, until they sound hollow when tapped on the bottom. Make a small slit in the side of each puff to allow the steam to escape. Set aside to cool. For the chocolate sauce, place the cream and chocolate chips in a bowl set over simmering water and stir just until the chocolate melts. Add the honey and coffee and stir until smooth. Set aside. For serving, cut each profiterole in half crosswise, fill with a small scoop of ice cream, replace the top, and drizzle with slightly warm chocolate sauce. ","[Chardonnay, Pinot Grigio, Riesling, Sparkling Brut]

" 12667,"Baked Rigatoni with Eggplant and Sausage Kosher Salt Extra-virgin olive oil 6 links fennel pork sausage (about 3/4 pound) 1 large eggplant (about 1 1/2 pounds), cut into 1-inch pieces 1 large onion, chopped 3 garlic cloves, chopped 1 large can (28 ounces) peeled whole tomatoes, preferably San Marzano Leaves from 1 small bunch basil 1 pound rigatoni 1 pound fresh mozzarella Freshly ground black pepper 1 cup freshly grated Parmigiano-Reggiano Instructions: Bring a large pot of salted water to a boil over high heat for the pasta. Get yourself a 9 by 13-inch glass or ceramic baking dish. Heat a 2 count of olive oil in a large skillet over medium-high heat. Add the sausages and toss in the hot oil for 3 to 4 minutes, you want them nicely browned on the outside but still rare on the inside. Put the sausages in the baking dish. Turn the heat down to medium. Add a generous 1/3 cup of oil to the skillet and get it hot. Add as many eggplant pieces as you can comfortably fit in a single layer and sprinkle well with salt. Cook, turning, for 7 to 8 minutes, until the eggplant is nice and browned, crisp on the outside and soft on the inside. Use a spatula to put the eggplant into the baking dish with the sausage. Cook the rest of the eggplant pieces, adding more oil to the pan, as needed, and putting the finished eggplant into the baking dish. Add another 2 count of oil to the skillet, then your onion and garlic, and cook for 3 to 4 minutes, until translucent. Dump the whole can of tomatoes and their juices into a bowl and crush the tomatoes with your hands to break them up; add that to the pan with the basil and cook it down until pulpy and relatively thick. This will take about 15 minutes. By this time your pasta water will be boiling. Add the rigatoni, give it a stir, and cook for 6 to 7 minutes, it should be slightly firm as it will cook further in the oven. Ladle out 1/2 cup of the pasta cooking water and reserve; the drain the rigatoni. Preheat the oven to 450 degrees F. Chop the sausages into nice big, bite-size chunky pieces and return the pieces to the baking dish. Add the tomato sauce, rigatoni, and the reserved pasta water. Break up half the mozzarella over the mixture, season with salt and pepper, and gently mix with your hands or a spatula. Dust with the Parmigiano and drizzle with more olive oil. Bake for 15 minutes. Spread the remaining mozzarella in an even layer over the top and continue to bake for another 10 minutes or until golden brown and bubbly. ","[Chardonnay, Pinot Grigio, Gavi, Vermentino]" 12668,"Johnny Cakes with Horseradish Creme Fraiche and Smoked Trout 3/4 cup creme fraiche 2 tablespoons prepared horseradish, drained 2 teaspoons whole grain mustard Salt and freshly ground black pepper 1 cup all-purpose flour 1/2 cup, plus 1 tablespoon fine yellow or white cornmeal 2 tablespoons granulated sugar 2 teaspoons kosher salt 1 tablespoon baking powder 2 large eggs, separated 3/4 cup whole milk 2 tablespoons unsalted butter, melted and cooled, plus 1/4 cup more for frying Horseradish creme fraiche, for garnish, recipe follows 1 smoked trout, flaked with fork Fresh flat-leaf parsley leaves, for garnish Finely chopped fresh chives, for garnish Instructions: For the horseradish creme fraiche: Whisk together the creme fraiche, horseradish and mustard in a small bowl. Season with salt, and pepper, cover and refrigerate for at least 1 hour to allow flavors to meld. For the Johnny cakes: Preheat the oven to 300 degrees F. Whisk together the flour, cornmeal, sugar, salt, and baking powder in a medium bowl.
Whisk the egg yolks and milk together in a medium bowl until combined. Whisk the egg whites in a medium bowl until stiff peaks form.
Add the egg-milk mixture to the dry ingredients and mix until just combined. Gently fold in the egg whites, then 2 tablespoons of the melted butter and mix until the batter is just smooth. Let rest for 10 minutes.
Heat a large nonstick saute pan or cast iron pan or griddle over medium-high heat. Brush with some of the remaining melted butter. Spoon 2 heaping tablespoons of the batter into the pan for each johnnycake and using a small offset spatula, spread the batter slightly to even out the top. Cook until lightly golden brown on each side, about 1 1/2 minutes per side. Remove to a baking sheet and keep warm in the oven until ready to serve. Top each cake with a small dollop of the creme fraiche and some of the trout. Garnish with parsley leaves and a sprinkling of chopped chives. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]

" 12669,"Black Bean Soup with Mojo 2 cups (1 pound) dried black beans, picked over and rinsed 4 country-style blade pork ribs (about 2 pounds) 8 cups water 1/4 cup dark rum 1 head garlic, unpeeled, halved horizontally to expose the cloves 1 medium onion, chopped 2 tablespoons kosher salt 2 bay leaves 1 teaspoon dried oregano 1 teaspoon ground cumin 1 teaspoon crushed red pepper 4 cloves garlic, chopped 1/4 cup extra-virgin olive oil 1/2 cup freshly squeezed lime juice (about 4 limes) 1/4 cup chopped fresh cilantro 1 teaspoon kosher salt Instructions: Put black beans, pork ribs, water, rum, garlic head halves, onion, salt, bay leaves, oregano, cumin, and crushed red pepper in a slow cooker; cover and cook on LOW until the beans are tender and the meat is falling off the rib bones, about 8 hours. Remove the ribs from the soup. Using a handheld immersion blender, partially puree the soup until it is creamy but still has some texture from whole beans. (Or puree half the soup in a blender and stir it back into the slow cooker.) Pull the meat from the rib bones, shredding it into large pieces, and stir it into the soup. Mojo: Put the garlic and olive oil in a small microwave-safe bowl and microwave on HIGH until the garlic is golden, 1 to 2 minutes. Stir in the lime juice, cilantro, and salt and set aside until ready to serve. Ladle the soup into warmed bowls and drizzle each serving with some mojo. Pass the remaining mojo. ","[Malbec, Tempranillo, Garnacha, Barbera]" 12670,"Whole Sea Bass with Charred Serrano-Basil Vinaigrette 2 serrano chiles, grilled and chopped 3 tablespoons diced red onions 2 cloves finely chopped garlic 2 tablespoons Dijon Mustard 1 tablespoon balsamic vinegar 1 teaspoon kosher salt 1 teaspoon freshly ground black pepper 1/2 cup olive oil 3 tablespoons finely chopped basil leaves 4 whole sea bass (1 pound each), scaled and gutted, head and tail intact 2 tablespoons olive oil 2 teaspoons kosher salt 2 teaspoons freshly ground black pepper 1 bunch fresh basil Instructions: Place chiles, onion, garlic, mustard, vinegar and salt and pepper in a blender and blend until combined. With the motor running, slowly add the oil and blend until emulsified. Pour into a bowl and stir in the chopped basil. Heat grill to medium-high heat. Brush both sides of the fish with the oil and season each with 1 teaspoon of the salt and the pepper, including the cavity. Stuff the cavity of each fish with some of the basil. Grill each fish until slightly charred on 1 side, about 4 to 5 minutes. Using a heavy duty spatula, carefully turn the fish over, close the cover and continue grilling until just cooked through, about 6 to 7 minutes. Remove from the grill and immediately drizzle each fish with 2 tablespoons of vinaigrette. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 12671,"Classic Dijon Vinaigrette 1 teaspoon Dijon mustard 1 1/2 tablespoons red wine vinegar 1/4 cup olive oil Salt and freshly ground black pepper Instructions: In a small bowl, whisk together the mustard and the vinegar. Slowly whisk in the olive oil to make an emulsion. Season with salt and pepper. ","[Chardonnay, Sauvignon Blanc, Pinot Gris]" 12672,"Pesto Lasagna 4 cups basil leaves, loosely packed, washed and tough stems trimmed and roughly torn 2 cups finely grated Parmigiano-Reggiano (about 2 ounces) 1 cup extra-virgin olive oil 3/4 cup heavy cream 1/3 cup toasted pine nuts 8 medium garlic cloves, peeled 1 tablespoon freshly squeezed lemon juice 2 teaspoons kosher salt 1 pound fresh lasagna noodles, cooked and drained 1 cup finely grated Parmigiano-Reggiano (about 1-ounce) Instructions: For the pesto: Combine half pesto ingredients in a blender or food processor, and process until evenly combined, about 1 minute. Add remaining ingredients and process until evenly blended, about 1 more minute. Taste and adjust seasoning, as desired. For the lasagna: Heat oven to 375 degrees F and arrange rack in upper third. Meanwhile, alternatively layer a scant 1/4 cup pesto and 1 sheet of fresh lasagna noodles in an 8 by 8-inch baking dish, trimming noodles, as needed, to fit. There should be about 10 to 12 layers. Top lasagna with cheese and bake until bubbly around edges and cheese is melted, about 20 to 25 minutes. Let sit at least 20 minutes before serving. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 12673,"Thin Mint Ice Cream Cake Two 9-ounce boxes chocolate-mint cookies, such as Thin Mints? 2 tablespoons unsalted butter, melted 1/2 cup hot fudge sauce One 48-ounce container mint chocolate chip ice cream, softened 2 cups heavy cream 2 tablespoons confectioners' sugar Instructions: Line a 9-inch springform pan with plastic wrap with a 2-inch overhang. Put one box of the cookies in a food processor and process until finely ground. Mix together the cookie crumbs and melted butter in a bowl until the butter is incorporated and the cookie crumbs are fully coated. Spread the cookie crumb mixture on the bottom of the prepared pan; use your hands to pat the mixture down so it holds its shape and coats the entire bottom of the pan.
Warm the fudge sauce briefly so it's just pourable; set aside to cool slightly. Coarsely chop one sleeve of the remaining cookies.
Put the ice cream in a large bowl, add the chopped cookies and mix until the cookies are distributed throughout. Drizzle the hot fudge sauce on top and fold everything together so the chocolate forms a swirl throughout the ice cream.
Spread the ice cream mixture on top of the cookie crust. Fold the plastic wrap up over the top of the ice cream cake and place in the freezer for at least 2 hours and up to overnight. Before serving, finely chop 2 of the remaining cookies; set aside. Press the remaining cookies flat-side in around the sides of the cake to surround it.
Combine the cream and confectioners' sugar in a large bowl and beat with an electric mixer until stiff peaks form. Top the ice cream cake with the whipped cream and sprinkle with the chopped cookies. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 12674,"Firecracker Chicken Wings 5 pounds chicken wings 1 cup honey 1/3 cup chili-garlic sauce 1/4 cup kosher salt 1/2 cup sweet soy sauce 3 tablespoons Sriracha sauce 2 tablespoons low-sodium soy sauce 1/4 cup minced fresh ginger 1/4 cup apple cider vinegar Sea salt and freshly cracked black pepper 1 tablespoon minced green onions, for garnish 1 teaspoon sesame seeds, toasted, for garnish Instructions: Cut the chicken wings apart at the joints and discard the tips. Combine 6 cups water, 1/4 cup of the honey, 1/4 cup of the chili-garlic sauce and the salt in a large glass bowl. Stir until the salt is dissolved. Add the wings and refrigerate for 30 minutes or up to 4 hours. To make the basting and dipping sauce, combine the remaining chili-garlic sauce, remaining honey, sweet soy sauce, Sriracha, low-sodium soy sauce, ginger and vinegar in a small bowl and mix well. Set aside half of the sauce for serving in order to avoid contamination. Preheat a grill to medium-high heat. Drain the wings and sprinkle them with sea salt and pepper. Grill the wings until golden, 15 to 20 minutes, turning as needed. When the wings reach the right color, continue cooking over indirect heat until they're at the desired doneness, then baste them with the sauce, turning as needed until the wings are glossy and well coated. Garnish the wings with the green onions and sesame seeds and serve with the reserved dipping sauce. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 12675,"Steak and Mushroom Hash with a Sunny-Side Up Egg Olive oil, for the pan One 6-ounce filet mignon Kosher salt and freshly ground black pepper 2 slices bacon, sliced into lardons
1/2 onion, diced 1 cup cremini and shitake mushrooms, sliced 1 cup diced plum tomatoes 1/4 cup white wine 1 large egg Instructions: Heat a cast-iron skillet over high heat until very hot. Add enough oil to coat the pan. Season the steak with salt. Place the steak in the hot pan and cook until browned, about 4 minutes per side. Remove from the heat and allow to rest 5 minutes before slicing on the bias. To the same skillet, add the bacon and cook over medium heat until the fat begins to render and the bacon starts turning golden brown, about 3 minutes. Add the onions and cook until tender, about 4 minutes. Then add the mushrooms and tomatoes and cook until everything is combined and almost cooked through, about 5 minutes. Pour the wine into the pan and cook until almost no liquid remains, 3 to 5 minutes. Meanwhile, heat a nonstick skillet over medium heat. Crack the egg into the pan and season with salt and pepper. Cook until the whites are firm and the middle is cooked but still runny, 3 to 5 minutes. Transfer the mushroom hash to a plate and top with the sliced steak and then the egg. ","[Cabernet Sauvignon, Malbec, Syrah, Tempranillo]" 12676,"Mustard Vinaigrette 2 tablespoons red wine vinegar 4 tablespoons olive oil 1 tablespoon mustard Salt and pepper Instructions: Combine all ingredients. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio]" 12677,"Fried Yucca 2 yucca roots, peeled or unpeeled Salt to taste Peanut or canola oil for frying Instructions: Method: Slice yucca paper-thin, sprinkle with salt. Heat oil to near-smoking 360 to 375 degrees F. Drop yucca chips into oil. Fry until they float to top, and are golden and crispy. Drain on paper towels. Sprinkle with salt to taste. ","[Tannat, Tempranillo, Garnacha, Barbera]" 12678,"Orange-Raspberry Coffee Cake 3/4 cup all-purpose flour 2/3 cup packed light brown sugar 2 teaspoons finely grated orange zest 1 teaspoon ground cinnamon Pinch of fine salt 5 tablespoons unsalted butter, at room temperature 1 stick (8 tablespoons) unsalted butter, at room temperature, plus more, for the pan 2 cups all-purpose flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon fine salt 1 cup granulated sugar 2 large eggs 2 teaspoons vanilla extract 1 cup sour cream 2/3 cup raspberry jam 1 cup fresh raspberries 3/4 cup confectioners' sugar 2 tablespoons orange juice Instructions: Put the flour, brown sugar, orange zest, cinnamon and salt in a small bowl and stir to combine. Add the butter and mix thoroughly with your fingers or a fork until all of the butter has been evenly distributed and incorporated into the flour. Form into small to medium clumps with your fingers. Preheat the oven to 350 degrees F. Butter an 8-inch square cake pan. Whisk together the flour, baking powder, baking soda and salt in a small bowl. Beat together the butter and granulated sugar in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 3 minutes. Add the eggs 1 at a time, beating well after each addition. Beat in the vanilla. Reduce the speed to low and add the flour mixture in 3 batches, alternating with the sour cream, beginning and ending with the flour, beating until just incorporated. Spoon half of the cake batter (it will be very thick) into the prepared pan and smooth with an offset spatula. Dollop the jam on top and carefully smooth with the spatula. Sprinkle the raspberries on top. Spoon the remaining cake batter on top and smooth the top. Sprinkle on the crumb topping. Bake until the cake and topping are golden brown and a toothpick inserted into the center of the cake comes out clean, about 1 hour. Let cool in the pan 20 minutes, then invert onto a plate; invert back onto a rack to cool completely. When the cake is cool, whisk together the confectioners' sugar and orange juice in a medium bowl until smooth. Drizzle the glaze over the cake and let set. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]

" 12679,"Chocolate Shortbread with White Chocolate Sauce 1 ounce bittersweet chocolate 2 ounces semisweet chocolate 1 cup unsalted butter, softened, plus a little extra for greasing the baking sheet 1/2 cup granulated sugar 2 cups all-purpose flour 3/4 cup heavy cream 8 ounces white chocolate, chopped or shaved into small pieces 1/2 cup sour cream, preferably at room temperature Instructions: Preheat the oven to 350 degrees F. In a small metal bowl, combine the 2 types of chocolate and melt them gently over a pot of simmering water or a double boiler. Cool chocolate to room temperature. Make the shortbread dough: In the bowl of an electric mixer fitted with the whisk attachment, combine the butter and sugar. Blend until smooth and \creamed,\ 3 to 5 minutes. Mix in the cooled melted chocolate. Sift the flour and add to the butter mixture and blend on low speed to incorporate the flour. Do not over mix . Remove the dough from the bowl and refrigerate for a few minutes to chill. Make the chocolate sauce: In a medium-sized pot, bring the cream to a gentle simmer. Remove the pot from the heat and whisk in the white chocolate pieces. Allow the mixture to sit and cool for a minute. All of the white chocolate should easily melt into the cream. Whisk in the sour cream and taste for seasoning. Cook's Note: Sour cream is temperamental when heated, so take care that your mixture never gets overly hot. If so, cool a little before incorporating. Set aside at room temperature. Press the shortbread dough evenly into a 9 by 13 by 1-inch greased non-stick baking pan. Place in the center of the oven and bake for 35 to 40 minutes until the dough is fairly firm to the touch. Remove from the oven and allow the shortbread to cool for about 10 minutes. Cut into 12 rectangles, 4 by 2 inches, and then cut diagonally across rectangles to form 24 long triangles for good dipping. Arrange shortbread wedges on a tray with the white chocolate sauce in a bowl for dipping. ","[Pinot Grigio, Sauvignon Blanc, Riesling, Moscato]" 12680,"Sprinkle-y Glazed Yeasted Donuts 3 cups (400 grams) all-purpose flour, plus additional for dusting 1/2 cup (70 grams) potato flour (see Cook\u2019s Note)
1/4 cup (50 grams) granulated sugar
2 1/4 teaspoons instant yeast
1 1/2 teaspoons kosher salt
1 cup (240 grams) whole milk, warm
2 large eggs
1 teaspoon vanilla extract
6 tablespoons (85 grams) unsalted butter, softened
2 to 3 quarts neutral oil, for frying and oiling the bowl Sprinkles, for sprinkling
3 cups (360 grams) powdered sugar
1 teaspoon vanilla extract
Pinch kosher salt
3 tablespoons whole milk, or more as needed
Food coloring, preferably AmeriColor, deep pink Instructions: For the donuts: In the bowl of a stand mixer fitted with a dough hook, whisk together the all-purpose flour, potato flour, granulated sugar, yeast and salt. Add the milk, eggs and vanilla extract and mix with the dough hook to combine. With the mixer running, add the butter, 1 tablespoon at a time, until fully incorporated into the dough. Use a rubber spatula to scrape down the bottom and sides of the bowl, as needed. Mix on medium speed, dusting with a light sprinkling of flour as needed, until the dough pulls away from the sides of the bowl and is completely smooth and slightly sticky, about 10 minutes. Stretch the dough into a ball. Lightly oil a clean, large mixing bowl and place the dough in the bowl, turning it around and upside down to fully coat. Cover with plastic wrap or a clean, dry towel. Let the dough rise at room temperature until it\u2019s doubled in size, 1 1/2 hours. Turn the risen dough onto a lightly floured surface and roll out to 1/2-inch thick. Cut into donuts with a 3-inch donut cutter, then transfer to a parchment-lined baking sheet that has been dusted with some flour. (You can form the dough scraps into a ball, allow to rest for 30 to 45 minutes, then repeat the process of rolling it out and cutting additional donuts.) Cover with plastic and let proof in a warm place until slightly puffed and increased in volume, 45 minutes. Prepare a heavy-bottomed pot with oil for frying. When the oil reaches 350 degrees F, fry the donuts 3 or 4 at a time, flipping every 30 seconds (a pair of chopsticks works well for flipping these), until puffed up to double their size and golden brown, a total of 3 to 4 minutes. Remove to a rack. Allow the oil to come back to temperature before frying another batch. Meanwhile, prepare the glaze: Combine the powdered sugar, vanilla, salt, and 3 tablespoons of the milk in a mixing bowl. Whisk until smooth, adding more milk if needed to achieve a thick but drizzle-able consistency. Add a few drops of desired food coloring. Place in a piping bag until ready to pipe onto donuts. Pipe the glaze on top of the cooled donuts. Add sprinkles before they dry. These are the best super-fresh, but they can be stored in an airtight container on the counter. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 12681,"Baked Banana Pudding 3 ripe bananas, peeled and sliced into 1/4-inch rounds 1 tablespoon freshly squeezed lemon juice 1/2 cup granulated sugar, plus 2 tablespoons 1/3 cup all-purpose flour 1/4 teaspoon kosher salt 4 large eggs, separated 2 cups half-and-half 1/2 teaspoon vanilla extract 45 vanilla wafers 1 pinch cream of tartar Instructions: Heat the oven to 400 degrees F. Toss the banana slices and lemon juice in a small bowl and set aside. Combine 1/2 cup of the sugar, the flour and salt in a 3-quart saucier. Add the egg yolks and whisk to combine. Add the half-and-half and carefully whisk to combine. Cook over medium-low heat, stirring constantly until the mixture reaches 172 to 180 degrees F, approximately 5 to 10 minutes. The mixture will begin to thicken and bubble around the edges. Remove the pan from the heat and whisk in the vanilla extract. Spread a small amount of the pudding in the bottom of an oven-safe 1 1/2-quart glass mixing bowl. Cover with a layer of vanilla wafers, followed by a layer of banana slices. Pour 1/3 of the remaining pudding on top of the bananas and repeat, ending with a layer of pudding. Whisk the egg whites and cream of tartar in the bowl of a stand mixer on medium speed until soft peaks form. Gradually add the remaining 2 tablespoons of sugar and continue whisking until stiff peaks form. Spoon the meringue over the warm pudding, being sure to cover the edges. Bake until the meringue is evenly browned, about 8 to 10 minutes. Remove the pudding from the oven and cool for 15 minutes before serving. Cool completely before refrigerating. Refrigerate for up to 3 days. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 12682,"Bacon and Blue Cheese Stuffed Chicken Breasts 8 ounces (2 sticks) unsalted butter, at room temperature 4 ounces blue cheese, crumbled (recommended: Maytag or Point Reyes) 4 slices smoked bacon, cooked until crisp and finely chopped 2 teaspoons chopped fresh chives 4 skin-on, bone-in organic chicken breasts Pinch freshly ground black pepper Instructions: In a large bowl, using a rubber spatula, mix the butter, blue cheese, bacon, and chives together until combined. Dollop half of the compound butter along the long edge of a 12-inch piece of parchment or waxed paper. Roll into a log, twisting opposite ways on both ends of the paper to create a tightly wrapped log of butter. Refrigerate or freeze for another use. Preheat the oven to 425 degrees F. Using your fingers, carefully loosen the skin from chicken breasts. Stuff about 1/4 of the remaining blue cheese butter under the skin of each breast; smoothing the skin to evenly distribute the butter over the surface of the breast meat. Put the chicken on a rimmed baking sheet and rub any remaining butter over the skin. Season each breast with just a pinch of freshly ground black pepper. Roast the chicken breasts, skin sides up, in the center of the oven until skin is crisped and chicken is cooked through, about 35 to 40 minutes. An instant-read thermometer should register 165 degrees F when inserted into the thickest part of the meat. Remove from the oven to a serving platter. Let stand 10 minutes before serving. Cook's Note: This recipe makes 2 logs of compound butter; unused butter can be used to top grilled meats, burgers, or baked or mashed potatoes. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 12683,"Pineapple Upside-Down Cake 1 fresh pineapple 4 tablespoons unsalted butter 1 tablespoon water 2 cups lightly packed light brown sugar 6 to 8 maraschino cherries 2 cups all-purpose flour 2 1/2 teaspoons baking powder 2 sticks unsalted butter, room temperature 2 cups granulated sugar 2 large eggs 1/2 cup buttermilk 2 teaspoons pure vanilla extract Confectioners' sugar, for dusting cake 1 quart yogurt gelato, store-bought, for serving Instructions: Preheat oven to 350 degrees F.
Peel the pineapple and remove core. Slice into (1-inch) thick circles.
In a small saucepan melt butter with 1 tablespoon of water and add light brown sugar. Stir well with a whisk over medium heat until the sugar is completely dissolved and you have a nice smooth caramel, about 3 to 4 minutes. Pour into a round 9 1/2-inch nonstick cake pan. Arrange pineapple circles evenly in the caramel, (1 in the center and 5 around the outside usually works), and press down so they are submerged in the caramel. Place 1 maraschino cherry in the center of each pineapple ring. Make the batter: Sift flour and baking powder together. In a stand mixer cream butter and granulated sugar until light and fluffy, about 4 minutes. With mixer on low, add eggs 1 at a time. Add half the buttermilk and vanilla then half the flour. Add remaining buttermilk and then remaining flour. Pour the batter into the cake pan over the caramel and pineapple. Spread out evenly with a rubber spatula. Place the cake pan on a roasting tray to catch any caramel that may bubble over and bake in the oven for approx 1 hour. The cake should be nice and golden on top and puffed up slightly. When gently pressed in the center it should bounce back. Allow to cool slightly, (about 1 minute), before inverting onto a cake plate. Dust very lightly with confectioners' sugar and serve each slice with a scoop of yogurt gelato. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 12684,"Lasagne Al Pesto Kosher salt 1/2 pound fresh green beans, ends removed 1/2 pound new potatoes, scrubbed Fresh lasagne noodles, recipe follows, or 1/2 pound dried lasagne sheets Fresh Pesto sauce, recipe follows Freshly grated Parmigiano-Reggiano, for serving 4 bunches fresh basil, leaves picked 4 cloves garlic, lightly crushed 1 cup pine nuts 1 cup freshly grated Parmigiano-Reggiano 1/2 cup ricotta cheese 1 tablespoon yogurt 4 tablespoons extra-virgin oil Sea salt and freshly ground black pepper 2 cups all-purpose flour, plus more for dusting Pinch salt 2 eggs 2 tablespoons olive oil Instructions: Bring a large pot of salted water to a boil. Cook the potatoes then the beans in the water, cooking each until just tender. Drain the potatoes and slip off the skins. Drain the beans and refresh them in ice water. Refill the pot with salted water. Cook the pasta sheets 1 at a time, just until tender. Drain each sheet and lay on clean towels. Cover with additional towels to keep warm. Coat the bottom of a 9 by 13-inch serving dish with a thin layer of pesto. Cover the pesto with a 1/3 of the warm lasagne noodles. Spread pesto over the pasta. Break the potatoes up into bite-size pieces and put half of them and half the beans on top. Arrange another layer of pasta over the beans and potaotes, cover with pesto, another layer of beans and potatoes then a final layer of pasta. Cover the lasagne with Parmigiano-Reggiano, cut and serve. Place the basil leaves, garlic, and pine nuts in a mortar or food processor. Grind or pulse until the leaves are finely chopped. Gradually incorporate the Parmigiano Reggiano, ricotta and yoghurt. Then, work in the oil, adding it in a steady stream. Season the pesto to taste with salt and pepper. Mix the flour with the salt and mound them on a clean work surface. Create a well in the center of the flour mound. Add the eggs and 1 tablespoon of olive oil to the well. Lightly beat the eggs with the oil. Using the fingers of one hand, begin incorporating the dry ingredients into the wet, drawing flour into the well in a circular motion. Use the other hand to protect the outer wall. Work the flour mixture into the egg mixture until the dough forms a ball (if the dough doesn't come together add a drop or two of water). Knead the dough until it is smooth and elastic, about 10 minutes. Brush the surface with the remaining olive oil , wrap the dough in plastic wrap; and set aside to rest for about 30 minutes. Cut the ball of dough in half. Wrap and reserve the piece you are not immediately using to prevent it from drying out. Dust the counter and dough with a little flour. Form the dough into a rectangle and roll it though a pasta machine, 2 or 3 times, at the widest setting. Pull and stretch the sheet of dough with the palm of your hand as it emerges from the rollers. Reduce the setting and crank the dough through again, 2 or 3 times. Continue tightening until the machine is at the narrowest setting: the dough should be paper-thin, about 1/8-inch thick. Make 4 pieces, about 20-inches long and 6-inches wide. Lay the lasagne sheets out on a clean dry surface and allow them to dry slightly (about 10 minutes) before using. ","[Chardonnay, Barolo, Chianti, Tempranillo]" 12685,"Grilled Corn on the Cob with BBQ Butter 2 tablespoons canola oil 1/2 small red onion, chopped 2 cloves garlic, chopped 1 tablespoon ancho chili powder 2 teaspoons Spanish paprika 1 teaspoon toasted cumin seeds 1/2 teaspoon cayenne powder 1/2 cup water 1 1/2 sticks unsalted butter, slightly softened 1 teaspoon Worcestershire sauce Salt and freshly ground black pepper 4 ears corn Kosher salt Instructions: Perfectly Grilled Corn, recipe follows Heat the oil in a medium saute pan over high heat until almost smoking. Add the onion and cook until soft, 2 to 3 minutes. Add the garlic and cook for 30 seconds. Add the ancho powder, paprika, cumin and cayenne and cook for 1 minute. Add 1/2 cup of water and cook until the mixture becomes thickened and the water reduces. Let cool slightly. Place the butter in a food processor, add the spice mixture and Worcestershire sauce and process until smooth. Season with salt and pepper, scrape the mixture into a small bowl, cover and refrigerate for at least 30 minutes to allow the flavors to meld. Bring to room temperature before serving and spread the butter over the corn while hot. Heat the grill to medium. Pull the outer husks down the ear to the base. Strip away the silk from each ear of corn by hand. Fold husks back into place and tie the ends together with kitchen string. Place the ears of corn in a large bowl of cold water with 1 tablespoon of salt for 10 minutes. Remove corn from water and shake off excess. Place the corn on the grill, close the cover and grill for 15 to 20 minutes, turning every 5 minutes, or until kernels are tender when pierced with a paring knife. Remove the husks and eat on the cob or remove the kernels. How to remove corn kernels from cob: To remove kernels from cobs of either raw or cooked corn, stand cob upright on its stem end in a large pan, holding tip with fingers. Cut down the sides of cob with sharp paring knife, releasing kernels without cutting into cob. Run dull edge of knife down the cob to release any remaining corn and liquid. Yield: 4 servings ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 12686,"Prosciutto e Melone 2/3 pound prosciutto di Parma 1 ripe cantaloupe Instructions: Transfer the prosciutto from the deli papers to a serving dish, separating the slices and lay them out like a ribbon on to the plate. \Fluffed up\ prosciutto is much easier to pull from a serving plate. To choose a ripe melon, give it a sniff and a good squeeze. Melon will be very fragrant and will give slightly to pressure when squeezed. Cut a thin slice of the melon skin away where it was attached to the vine. Trim a thin slice off the opposite side. Stand the melon upright. Using a sharp knife, clean the skin off the melon by cutting strips working from the top to the bottom all around the circumference. Turn the cleaned melon upside down and trim away any missed spots. Cut it in 1/2 and scoop out the seeds. Cut cleaned cantaloupe into thin slices or wedges and arrange on a serving plate. Pile prosciutto onto melon slices and enjoy! ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 12687,"Spanish Cranberry Sparkling Martini 1 shot Cranberry Vodka, recipe follows Fino sherry, for serving Chilled Cava, for topping 1 cup sugar Peeled zest of 1 orange One 750-milliliter bottle vodka Instructions: Put the Cranberry Vodka in a cocktail shaker, add a splash of sherry and ice and shake for 10 seconds. Strain into a martini glass and top off with a splash of chilled Cava. 1 cup cranberries Bring the sugar and 1 cup water to a boil in a medium saucepan. Add the cranberries and orange zest and cook until the cranberries pop, about 5 minutes. Pour the cranberry syrup into a large container with a lid and add the vodka. Refrigerate for at least 2 days. Strain the vodka into a pitcher, discarding the solids.
","[Cava, Prosecco, Sauvignon Blanc, Ros]" 12688,"Piquillo Peppers Stuffed with Raw Tuna Salad 1 pound 8 ounces tuna, cut into 1/4-inch dice 1/4 cup finely chopped fresh parsley
1/4 cup finely chopped scallions
3 tablespoons olive oil
2 tablespoons capers, drained
2 tablespoons Dijon mustard
1 tablespoon pureed canned chipotles
Salt and freshly ground pepper
Salt and freshly ground pepper 16 roasted piquillo peppers, peeled and seeded
Parsley leaves, for garnish
Instructions: In a small bowl, toss together the tuna, chopped parsley, scallions, olive oil, capers, mustard and chipotles. Season with salt and freshly ground black pepper. Cut a slit in each of the roasted piquillo peppers and remove any excess juice from the inside. Carefully stuff the peppers with the tuna mixture until the pepper looks full. Garnish with parsley leaves. ","[Rioja, Tempranillo, Garnacha, Pinot Grigio]" 12689,"Spicy Chicken Sandwiches 4 thin-cut chicken breasts (chicken cutlets) Kosher salt and freshly ground black pepper
1 cup all-purpose flour
1 teaspoon cayenne pepper
1 large egg, lightly beaten
1/4 cup buttermilk
1 tablespoon plus 1 cup Louisiana-style hot sauce
1 cup panko breadcrumbs
6 tablespoons salted butter, melted 1/4 cup olive oil
4 toasted buns
1/2 cup pickle chips, drained
Instructions: Sprinkle the chicken breast with salt and pepper and set aside. Mix the flour and cayenne in a shallow dish or bowl. Stir together the egg, buttermilk and 1 tablespoon hot sauce in a second shallow dish or bowl. Add the breadcrumbs to a third shallow dish. Coat each chicken breast by dredging in the flour mix, then dipping in the egg/buttermilk mixture and then finally in the breadcrumbs. Set aside. To a bowl, add the remaining cup of Louisiana hot sauce and 2 tablespoons of the melted butter. Mix together and set aside. Heat the olive oil and remaining 4 tablespoons butter in a large skillet over a medium heat. When the oil is hot and the butter has melted, add the chicken pieces to the skillet and fry until golden and cooked through, about 4 minutes per side. Remove and set aside. One by one dip the crisp chicken into the Louisiana hot sauce and butter mixture, turning to coat completely. Serve on the toasted buns with tons of pickles. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 12690,"Ginger Apples 1 1/2 cups water 1/4 cup lemon juice 8 pounds firm pie apples 1 cup sugar 1/4 cup crystallized ginger Instructions: In large non-aluminum kettle, combine water and lemon juice. Peel and core apples; cut into eighths and place immediately into lemon water. Add sugar and ginger; bring mixture to boiling over high heat, stirring constantly. Reduce heat to low and cook, uncovered, 10 minutes, stirring constantly. Meanwhile, sterilize 2 quart or 4 pint jars and the necessary lids, and bands, according to manufacturer's directions. With slotted spoon, divide apples and ginger among sterilized jars. Fill with hot syrup leaving 1/2 inch space at top of jar. Wipe rims of jars to remove any syrup and seal with lids and bands. Process jars in boiling water bath for 20 minutes (both quarts or pints). Remove jars from water bath, tighten lids immediately, and set aside to cool completely. Label jars and store in cool, dry place ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 12691,"Maple Sticky Buns 1 tablespoon yeast 2 cups warm water 2 tablespoons Vermont maple sugar (grade B) 2 tablespoons light oil 2 teaspoons salt 5 cups unbleached white flour 1/2 cup nonfat dry milk 2 tablespoons wheat germ 1 1/2 cups Vermont maple syrup (either grade A medium or grade B dark) 2 cups walnuts, chopped Instructions: Preheat oven to 350 degrees F. Dissolve the yeast in the warm water and add maple syrup. Let the mixture sit for a few minutes until it builds a froth. When frothy, add oil, salt and 2 cups flour. Beat well. Add dry milk and wheat germ and mix, then add 2 to 3 more cups flour a little at a time. Knead dough for about 10 minutes. Let dough rise until it doubles in size and punch down. In each pan, melt about 1 tablespoon butter. Add 3/4 cup grade A (medium) or grade B (dark) maple syrup and 1 cup chopped walnuts. Let the dough rise again until doubled in size. Bake until golden, about 30 minutes. Serve warm and enjoy! Roll dough to about 1/4 to 1/2-inch thickness and spread butter and sprinkle maple sugar onto dough. Roll dough up like a jelly roll. Slice rolls about 1 inch thick and arrange into 2 (8-inch) round pan that have been prepared as follows:. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 12692,"Mostaccioli 3 large eggs 1 cup heavy cream 1/3 cup olive oil Zest of 1 orange 4 1/2 cups all-purpose flour 1 3/4 cups sugar 1 cup walnuts 1/2 cup cocoa powder 1 tablespoon baking powder 1 tablespoon ground cinnamon 1 tablespoon ground cloves 1 teaspoon ground nutmeg 3/4 teaspoon kosher salt 1/2 cup chocolate chips Instructions: Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper. In a small bowl, whisk together the eggs, heavy cream, olive oil and orange zest. Put the flour, sugar, walnuts, cocoa powder, baking powder, cinnamon, cloves, nutmeg and salt in the bowl of a food processor, and pulse until the walnuts are in medium-sized pieces. Add the egg mixture and chocolate chips, and continue to pulse until a thick dough forms.
Roll pieces of the cookie dough into golf ball-sized pieces, and arrange on the prepared baking sheets at least 3 inches apart. Bake, rotating halfway through, 15 to 17 minutes.
Transfer the cookies to a wire rack to cool completely, 20 minutes. Store in an airtight tin for up to 1 week, or freeze for 2 months. Dough can also be prepared and frozen up to 3 months ahead of time. ","[Barolo, Barbaresco, Dolcetto, Chianti]" 12693,"Asian Marinated Skirt Steak 1 bottle Japanese beer, such as Sapporo 1/2 cup orange juice 1/4 cup hoisin 1/4 cup mirin (Japanese sweet wine) 1/4 cup soy sauce 1/4 cup Worcestershire sauce 1 tablespoon Sriracha hot sauce 1 tablespoon sesame oil 3 cloves garlic, smashed 1 onion, coarsely chopped 2 flank steaks (about 4 pounds total) Toasted sesame seeds, for garnish Instructions: Whisk together the beer, orange juice, hoisin, mirin, soy, Worcestershire, Sriracha and sesame oil. Stir in the garlic and onions.
Place the steaks in a large baking dish and pour the marinade over top. Marinate at least 30 minutes, or up to overnight in the fridge.
Preheat a grill pan or grill over high heat.
Remove the steaks from the marinade, shaking off any excess. Discard the marinade. Grill the steaks for about 6 minutes per side for medium-rare. Let the steaks rest for 5 minutes before slicing. Slice into thin slices across the grain and transfer to a serving plate. Sprinkle sesame seeds on top and serve.
","[Pinot Noir, Shiraz, Tempranillo, GSM]" 12694,"Chocolate Chip-Coconut Cookies 1 stick (8 tablespoons) unsalted butter, at room temperature 1/3 cup packed light brown sugar 1/3 cup granulated sugar 1 teaspoon pure vanilla extract 1 large egg 1 1/4 cups all-purpose flour (see Cook's Note) 1/2 teaspoon baking soda 1/2 teaspoon fine salt 1 cup mini chocolate chips 1/2 cup unsweetened shredded coconut Instructions: Beat the butter, brown sugar and granulated sugar with an electric mixer on medium speed in a large bowl until fluffy. Add the vanilla and egg and beat to combine. Whisk together the flour, baking soda and salt in a medium bowl. Add the flour mixture to the butter mixture and beat until just combined. Stir in the mini chocolate chips and coconut. Line 2 baking sheets with parchment paper. Scoop slightly mounded tablespoons of the dough and roll into balls. Arrange the balls about 2 inches apart on the prepared baking sheets and refrigerate for 30 minutes. Meanwhile, position oven racks in the top and bottom thirds of the oven and preheat the oven to 350 degrees F. Bake the cookies until they are set and golden on the bottom, 12 to 15 minutes. Let cool on the baking sheets for 10 minutes, then transfer to racks to cool completely. ","[Merlot, Cabernet Sauvignon, Malbec, Zinfandel]" 12695,"Braised Swordfish Collar With Chorizo and Clams 2 tablespoons extra-virgin olive oil 6 6-ounce pieces swordfish collar (or substitute loin) Kosher salt 1 yellow onion, minced 2 cloves garlic, minced 1 bulb fennel, diced 1 serrano cl pepper, minced 1 carrot, diced 1/2 pound smoked chorizo, thinly sliced 1/2 cup dry sherry 1 12-ounce can whole peeled tomatoes 1 small pinch saffron 1 cup chicken stock 1 1/2 pounds littleneck clams (about 24), scrubbed 2 tablespoons chopped pitted kalamata olives 3 tablespoons chopped fresh parsley 3 tablespoons sliced fresh basil Grilled bread, for serving Instructions: Heat the olive oil in a 7-to-8-quart enameled cast-iron Dutch oven over medium-high heat. Season the fish with salt, then cook until browned, about 2 minutes per side. Transfer to a plate. Add the onion, garlic, fennel, cl pepper and carrot to the pot; reduce the heat to medium and sweat the vegetables, about 2 minutes. Add the chorizo and cook until browned, about 2 more minutes. Add the sherry and bring to a simmer, scraping up any browned bits from the bottom of the pot with a wooden spoon. Crush the tomatoes with your hands and add to the pot with their juices. Add the saffron, chicken stock and clams and bring to a simmer. Cover and cook until the clams just begin to open, about 3 minutes. Add the swordfish to the pot and simmer, covered, until the swordfish is cooked through and the clams open, about 7 more minutes. (Discard any clams that do not open.) Stir in the olives, parsley and basil. Serve with grilled bread. ","[Chardonnay, Rioja, Barbera, Riesling]" 12696,"Whiskey Sour 2 ounces Whiskey (Rye or Bourbon) 6 ounces freshly squeezed lemon juice Sugar syrup, to taste* 1 maraschino cherry, for garnish Instructions: Combine ingredients in a cocktail shaker with ice and shake vigorously until the mixture is nice and foamy. Strain into a chilled highball glass over ice. ","[Bourbon, Rye]" 12697,"Spatchcocked Grilled Turkey 1 tablespoon granulated sugar Kosher salt and freshly ground black pepper One 12- to 14-pound turkey, butterflied (back and breast bones removed by your butcher)
Instructions: The day before roasting, combine the sugar, 1/4 cup salt and 2 teaspoons pepper in a small bowl. Rub the turkey all over with the salt mixture. Refrigerate on a baking sheet, uncovered, at least 8 hours and up to overnight. The next day, rinse the turkey and pat dry. Let sit at room temperature for 30 minutes. Prepare a grill for medium indirect heat: For gas grills (with 3 or more burners), turn all the burners to medium-high heat; after about 15 minutes, turn off one of the middle burners and turn the remaining burners down to medium. For charcoal grills, bank one chimney starter full of lit and ashed-over charcoal briquettes to one side of the grill. Set up a drip pan on the other side to avoid flare-ups. (Be sure to consult the grill manufacturer's guide for best results.) Place the turkey breast-side up over the drip pan and grill, covered, until the meat is cooked about halfway through, about 50 minutes. Turn and cook until an instant-read thermometer inserted in the deepest part of the thigh registers 170 degrees F, about 50 minutes more. Move the turkey to direct heat and rotate to evenly brown the skin in the last 10 minutes of cooking. Transfer to a cutting board, cover and let rest 10 minutes before carving. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 12698,"Sweet Heat Barbecue Ribs 2 racks spareribs, on the bone (6 to 7 pounds) 1/4 cup paprika 1/4 cup firmly packed brown sugar 2 tablespoons coarse kosher salt 1 tablespoon cayenne pepper 1 tablespoon garlic salt 1 tablespoon freshly ground black pepper 2 tablespoons canola oil 4 cups wood chips such as cherry or hickory, soaked in water for at least 1 hour, optional Sweet Heat Barbecue Sauce, recipe follows 1/2 cup vegetable oil 1 sweet onion, very finely chopped 2 1/2 cups ketchup 2 cups apple cider vinegar or distilled white vinegar 1/2 cup Worcestershire sauce 1/4 cup Dijon mustard 2 tablespoons freshly ground black pepper, or to taste 2 tablespoons firmly packed brown sugar 1 teaspoon cayenne pepper, or to taste Juice of 2 lemons Coarse kosher salt Instructions: If necessary, remove the thin membrane from the back of each rack of ribs; discard the membrane. Combine the paprika, brown sugar, kosher salt, cayenne pepper, garlic salt and black pepper in a small bowl. Rub the meat with the oil and then rub liberally with the spice blend. Leave at room temperature for 45 minutes.
Meanwhile, set the grill for indirect cooking at 250 degrees F, with wood chips for flavor if using. (I use bourbon barrel staves. Cherry and hickory would be good, but stay away from mesquite.) Wrap the soaked chips in a double layer of heavy-duty aluminum foil. Place the foil-wrapped chips on the coals.
Add the spareribs, meat-side up. Close the lid and cook, flipping occasionally, until the meat is smoky and just tender, about 2 1/2 hours. Brush the spareribs with the Sweet Heat Barbecue Sauce and continue cooking until the sauce is nicely caramelized and the meat is completely tender, about an additional 30 minutes. Serve with Sweet Heat Barbecue Sauce on the side. In a saucepan, heat the oil over medium heat; add the onions and simmer until soft and melted, 5 to 7 minutes. Add the ketchup, vinegar, Worcestershire sauce, mustard, black pepper, brown sugar, cayenne pepper and lemon juice. Bring to a boil, decrease the heat to low and simmer until the flavors have smoothed and mellowed, at least 10 and up to 30 minutes. Taste and adjust for seasoning with salt and pepper.
Store in an airtight container in the refrigerator. It will last for months.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 12699,"Buttermilk Pie Filling 1 3/4 cups sugar 1 tablespoon flour 4 eggs 8 tablespoons unsalted butter, softened 1 cup buttermilk 1 tablespoon freshly squeezed lime juice 2 teaspoons pure vanilla extract 1 tablespoon ground nutmeg Pie Crust, recipe follows 1 cup unsalted butter 1 cup solid vegetable shortening 4 cups cake flour 2 cups all-purpose flour 1/2 cup sugar 3 teaspoons kosher salt Instructions: Preheat oven to 350 degrees F. In metal bowl, combine sugar and flour. In another bowl, lightly beat the eggs and add them to the sugar mixture, combining well. Blend the butter into the mixture using the back of a spoon. Add the buttermilk and blend with a whisk. If the butter has not incorporated by this step set the bowl over a pan of simmering water to help soften the butter. Add the lime juice, vanilla and nutmeg. Blend well. Slowly pour the custard filling into the pie crust. Set the pie on a baking sheet and place it in the oven for 1 hour. Remove pie and let it cool before cutting. Combine the butter, shortening, 2 cups of the cake flour, and 1 cup of the all-purpose flour. Blend together. Stop mixer, scrape the sides and add remaining 2 cups of cake flour and remaining 1 cup of all-purpose flour. Blend to combine completely. Mix sugar and salt into 1/4 cup of the water and add it to the flour mixture. Blend briefly and add the remaining water if needed. The dough should not be overworked and should make a solid piece when held in your hand. Turn the dough out onto a lightly floured smooth surface and knead it several times. Divide the dough into portions and flatten it. Wrap unused dough in plastic. Roll out the dough to fit a 9-inch pie pan. Reserve any unused dough in the freezer for another use. Preheat oven to 475 degrees F. Prick bottom and sides of pastry with fork. Bake 12 minutes or until light brown. Cool on wire rack. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 12700,"How to Make Bone Broth | Slow-Cooker Bone Broth 3 pounds beef oxtails or short ribs 3 pounds beef bones, such as marrow, knuckle or neck bones 3 tablespoons tomato paste 3 medium carrots, cut into large pieces 3 stalks celery, cut into large pieces 1 onion, quartered 3 cloves garlic, smashed 5 sprigs fresh parsley 3 bay leaves 12 black peppercorns 1/2 cup apple cider vinegar crushed lemongrass Instructions: Preheat the oven to 400 F. Arrange the oxtails and bones on a baking sheet and rub all of the pieces with the tomato paste. Roast the bones until very brown in spots, about 45 minutes. Transfer the roasted bones to a 7-quart slow cooker. Use a metal spatula to scrape up any of the brown bits from the baking sheet and add them to the slow cooker, too. Nestle in the carrots, celery, onion, garlic, parsley and bay leaves. Toss in the peppercorns. Pour in the vinegar and 8 cups water (the water should just cover the bones and vegetables). Set your slow cooker to low and cook anywhere from 12 to 24 hours, the broth will be deeper and stronger in flavor the longer it cooks. Once you've decided the broth is ready, remove the insert and transfer the bones and pieces of meat to a baking sheet with tongs. Strain the remaining broth through a fine sieve. Let cool to room temperature. Let the bones cool and pick off and reserve any good-looking pieces of meat to add to soups and stews. Store the bone broth in airtight containers for up to 5 days in the refrigerator or up to 3 months in the freezer. Serve hot with desired mix-ins. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 12701,"Crostata with Raspberry Jam 1 1/2 cups all-purpose flour 2 tablespoons sugar 1/2 teaspoon grated lemon peel 10 tablespoons (1 1/4 sticks) unsalted butter, chilled, cut into 1/2-inch pieces 1/4 teaspoon salt 3 tablespoons ice water Flour for dusting, as needed 1 jar (3/4 cup) raspberry preserves 1 tablespoon fresh lemon juice 1 tablespoon sliced almonds, toasted Powdered sugar, for dusting, optional Instructions: Mix the flour, sugar, and lemon peel, in a food processor. Add the butter. Pulse until the mixture resembles a coarse meal. Add salt. Pulse in the ice water, 1 tablespoon at a time, until moist clumps form. Gather the dough into a ball; flatten into a disk. Wrap the dough in plastic and refrigerate until firm, about 1 hour. Position the rack in the center of the oven and preheat the oven to 400 degrees F. Roll out the dough on a floured surface to an 11-inch round. Transfer the dough onto a heavy baking sheet that has been lined with a silpat or parchment paper. Stir the lemon juice into the preserve and spread the preserves on top of dough, leaving a 2-inch border. Fold the dough border over the filling to form an 8-inch round, pleating loosely and pinching to seal any cracks in the dough. Bake the crostata until the crust is golden, 35 to 40 minutes. Allow to cool. Sprinkle with the almonds and dust with the powdered sugar, if you wish. Slide a metal spatula under the crust to free the crostata from the baking sheet and serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 12702,"Eggplant-Olive Caponata 1 cup reserved roasted vegetables from Roasted Vegetable stew 1 cup diced fresh beefsteak tomatoes 1/2 cup diced pitted kalamata olives 2 tablespoons chopped fresh parsley leaves Instructions: In a medium bowl, combine roasted vegetables, tomatoes, olives, and parsley. Mix well to combine. ","[Aglianico, Montepulciano, Tempranillo]" 12703,"Bundt Pan Lasagna Nonstick cooking spray, for the bundt pan Kosher salt 15 lasagna noodles (from a 1-pound package) 1 tablespoon olive oil 1 pound ground beef 2 cloves garlic, finely chopped 1 small onion, finely chopped One 24-ounce jar marinara sauce One 10-ounce box frozen chopped spinach, thawed
One 16-ounce container whole-milk ricotta 1/2 cup grated Parmesan, plus more for topping 2 large eggs 1 pound thinly sliced fresh mozzarella 2 tablespoons chopped fresh flat-leaf parsley Instructions: Preheat the oven to 375 degrees F. Spray a 10-cup bundt pan with cooking spray. Line a baking sheet with a clean kitchen towel or paper towels. Bring a large pot of salted water to a boil. Cook the lasagna noodles to al dente according to the package directions. Drain the noodles and spread them flat on the prepared baking sheet to dry completely (you may need to create 2 to 3 layers to fit all of the noodles; put paper towels between each layer).
Meanwhile, heat the olive oil in a medium skillet over medium-high heat until shimmering. Add the meat and cook, breaking it up with a wooden spoon, until browned, about 5 minutes. Add the garlic and onion and continue to cook until the onion is softened, about 3 minutes. Stir in the marinara sauce and 1/2 cup water. Bring to a boil, stirring occasionally, then reduce the heat to low and simmer for 5 minutes. Set aside.
Wrap the spinach in a clean kitchen towel and squeeze until very dry. Combine the spinach, ricotta, Parmesan, eggs and 1 teaspoon salt in a bowl and mix thoroughly.
Cut 3 of the noodles in half and set aside. Use the remaining 12 whole noodles to line the prepared bundt pan, laying them crosswise and overlapping like a fan, so that one end of each noodle goes up the center tube of the pan and the other end hangs over the edge. Spoon half of the spinach mixture into the bottom, then arrange half of the mozzarella slices on top. Drizzle 1 cup of sauce over everything, then top with the 6 reserved noodle halves so that they overlap. Repeat the layers with the remaining spinach mixture and mozzarella and another 1 cup sauce. Fold over the overhanging ends of the noodles to enclose the lasagna. If the noodles are a little too long and cover the hole of the pan, use kitchen scissors to trim them. Bake until the noodles on top are turning golden brown and starting to crisp up, 45 to 50 minutes. Let rest for 10 minutes, then invert the pan onto a cutting board or serving platter to unmold the lasagna. Reheat the remaining sauce and pour into the center. Sprinkle with the parsley and a little Parmesan. Slice and serve. ","[Chardonnay, Pinot Grigio, Gavi, Vermentino]" 12704,"Sherry Rosemary Apricot Jam 24 ounces dried apricots (about 4 cups; see Cook's Note) 3 cups boiling water
3/4 cup dry sherry or white wine
4 sprigs fresh rosemary plus 1 teaspoon chopped fresh rosemary 1 teaspoon lemon zest plus 1/4 cup lemon juice
1.75 ounces powdered fruit pectin
4 cups granulated sugar
Instructions: Wash 2 pint jars (or a few half-pint jars) so that they are ready to go when your preserves are ready to be canned. Add the apricots to the boiling water in a bowl along with 1/2 cup sherry and the rosemary sprigs. Let soak until the apricots are rehydrated, about 30 minutes. Strain the apricots, reserving 1/2 cup of the liquid. Add the apricots, reserved liquid and lemon zest to a large non-reactive pan. Stir in the pectin. Bring the mixture to a boil and add the sugar, lemon juice, chopped rosemary and remaining 1/4 cup sherry. Boil until the sugar is dissolved and the jam is thick (you can check by spooning the jam onto the back of a wooden spoon; if you can run your finger through it without it spreading, it is good!) for 20 to 30 minutes. Transfer the cooked jam to the jars. Let the jam cool to room temperature. Serve right away, or keep in the refrigerator for up to 2 weeks. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 12705,"Polenta Bites with Caramelized Mushrooms 3 cups heavy cream 2 cups chicken stock 1 teaspoon finely ground sea salt, preferably gray salt 1/2 teaspoon freshly ground nutmeg 1 cup polenta 1 cup freshly grated Parmesan, plus more for garnish 3 tablespoons extra-virgin olive oil 1/2 pound button or cremini mushrooms, cut into quarters Finely ground salt Freshly ground black pepper 2 tablespoons unsalted butter 1 tablespoon minced garlic 1 teaspoon finely chopped fresh thyme leaves 2 tablespoons fresh lemon juice 3/4 cup dry white wine 2 tablespoons finely chopped Italian parsley leaves Instructions: Cook the polenta: In a medium, heavy pot over high heat bring the cream, stock, salt, and nutmeg to a boil. Add the polenta gradually, whisking constantly. When the mixture thickens, switch to a wooden spoon and adjust the heat to maintain a bare simmer. Cook, stirring often, until thick, smooth, and creamy, about 15 minutes. Add the Parmesan and stir. Keep the polenta warm over low heat, stirring occasionally. If the polenta gets dry as it sits, stir in about 1/4 cup of warm stock or cream. Saute the mushrooms: In a medium skillet over high heat, heat the olive oil. When the oil is hot, sprinkle in the mushrooms in a single layer. Don't stir them! Let them sizzle until they have caramelized on the bottom, about 2 minutes. When the bottoms are caramelized, toss them once and season with salt and pepper, to taste. Continue to cook without stirring for about 5 minutes. Season mushrooms with salt and pepper. Add the butter and cook until it begins to brown, then add the garlic. Continue to cook until the garlic begins to brown. Add the thyme and cook for about 10 seconds. Add the lemon juice and cook until the liquid evaporates. Add the wine, and simmer until the mushrooms are glazed with the sauce. Add the parsley. Then stir and remove the pan from the heat. Place or pipe about 1 tablespoon of warm polenta onto a spoon. Place about 1/2 teaspoon of the mushroom on top of the polenta. Garnish with grated Parmesan. Serve immediately. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Barbera]

" 12706,"Whole Crispy Brook Trout with Mango-Pineapple Sauce Spicy Chinese Long Beans 4 brook trout 2 cups rice flour 1 tablespoon ground cumin 1 tablespoon cl powder 1 tablespoon ground coriander 1 tablespoon ground fennel Salt to taste 1 thinly sliced yellow onion 1 tablespoon minced lemon grass 3 sliced shallots 1/8 cup fish sauce 1 diced small pineapple 2 peeled and diced mangoes Juice of 1 lime Salt and black pepper to taste Canola oil to cook 3 cups Chinese long beans, cut into 3-inch pieces 1 tablespoon sambal 1/2 tablespoon sesame oil Salt and black pepper to taste Instructions: Mix the flour with the spices. Dredge the trout and deep fry at 375 degrees until golden brown. Season with salt. Repeat process with the onions. On an oval plate, place a small mound of the long beans and top with trout. Encircle with sauce. Garnish with crispy onions. In a saute pan coated with oil, cook lemon grass and shallots. Deglaze with fish sauce. Add pineapple, mango and lime juice. Check for seasoning. Deep fry long beans until they are wrinkled. Transfer to a stainless bowl and toss with sambal and sesame oil. Check for seasoning. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 12707,"Bittersweet Chocolate Sauce 1 cup sugar 1 cup Dutch process cocoa 1 1/4 cup lowfat (1 percent) buttermilk 1 teaspoon vanilla extract Instructions: Combine the sugar and cocoa in a heavy bottomed medium saucepan. Whisk in just enough buttermilk to form a smooth paste. Whisk in the remaining buttermilk. Cook over medium heat until the mixture simmers and begins to boil, stirring constantly with a wooden spoon, scraping the sides and bottom of the pan. Boil gently for 3 minutes, stirring constantly to prevent burning. Remove from the heat and stir in the vanilla. Cool. Serve at room temperature or slightly warm. Sauce may be stored in the refrigerator up to one week. NUTRITIONAL INFORMATION PER 2 TABLESPOONS OF SAUCE: 66 calories; 1.2 g fat (14 percent calories from fat); 1.5 grams protein; 15.2 g carbohydrates; .5 mg cholesterol ","[Merlot, Cabernet Sauvignon, Malbec, Zinfandel]" 12708,"Clam Chowder 35 to 40 littleneck clams One 750-milliliter bottle dry white wine
6 to 8 sprigs fresh thyme
4 to 6 sprigs Sicilian oregano 2 fresh bay leaves
2 tablespoons extra-virgin olive oil
8 ounces guanciale, cut into lardons
8 ounces thinly sliced prosciutto, chiffonade
1 medium onion, small dice
6 cloves garlic, chopped
1 celery heart, small diced (save the leaves for garnish!)
2 pounds Idaho potatoes, peeled and small dice
1 teaspoon Calabrian cl paste
1/2 to 3/4 cup heavy cream Sea salt and freshly ground black pepper Instructions: Place the clams in a pot large enough to hold them comfortably and cover with water. Let sit for 30 minutes. Drain the clams and rinse with cold running water several times. (You can do this up to 7 million times and you will never remove all the sand. Let this be a lesson in life to you.) Place the cleaned clams in a large Dutch oven or heavy-bottomed pot and add enough wine to go about halfway up the clams, about the whole bottle. Tie the thyme, oregano and bay leaves in a bundle and add to the pot. Cover with a tight-fitting lid and steam until the clams open completely, 15 to 20 minutes, or about 8 minutes after the liquid boils. Once the clams are all opened, remove them with a slotted spoon to a sheet pan to cool for a few minutes. Strain the clam broth through a fine strainer, reserving the liquid. Put a large Dutch oven over medium heat and add the olive oil. Once heated, add the guanciale and prosciutto and begin to render, 2 to 3 minutes. Remove some pieces of crispy prosciutto for garnish, if possible. If not, move on. Add the onion, garlic and celery to the pot and gently sweat over medium-low heat until they begin to soften up, about 3 minutes. Add the diced potatoes and cook to allow more fat to render from the prosciutto and guanciale and for the vegetables to fully soften, another 10 to 15 minutes. Meanwhile, remove the clams from the shells and chop roughly; don't turn them into dust\u2014big pieces are good. Add the clams and the Calabrian cl paste to the potato pot and add about two-thirds of the reserved clam broth. Let the chowder begin to gently heat up and come to a simmer. Once at a simmer, add the heavy cream, more or less depending on your desired taste; for brothy, add a smaller amount of the cream. Always taste the batch; it may need a touch of sea salt, it may not\u2014some clams are saltier than others. To serve, place a well-proportioned ladle of chowder in a bowl and garnish with some celery leaves, reserved crispy prosciutto (if any) and cracked black pepper. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]

" 12709,"Chocolate Mousse in Collars 6 ounces semisweet chocolate, melted 2 tablespoons water 1/4 cup sugar 2 eggs, separated 3 tablespoons brewed espresso, warm 2 tablespoons Grand Marnier 4 ounces semisweet chocolate, melted 1 cup heavy cream Instructions: To make collars: Cut 2 1/2-inch wide acetate ribbon into 6 (10-inch) lengths. Lay a piece of acetate on a flat surface and spread 1 ounce of melted chocolate evenly over the entire surface using an offset spatula. Form the acetate into a teardrop shape, chocolate side in. Pinch the 2 ends of the acetate together. Sit the chocolate collar on a parchment or waxed paper lined tray. Repeat with the rest of the acetate. Refrigerate the collars until chocolate becomes firm. To make chocolate mousse: Combine the water and sugar in a pot and bring to a boil, stirring to dissolve the sugar. Simmer for 5 minutes to create a simple syrup. Cool slightly. Whisk the simple syrup into the egg yolks until light and foamy. Fold in the espresso, Grand Marnier, and melted chocolate. Beat the egg whites until they hold a soft peak, then fold into the chocolate mixture. Whip the cream until it holds a soft peak, and then fold into the mousse. Spoon the mousse into the collars. Cover and refrigerate for at least 3 hours. Using an offset spatula gently transfer the mousse to a plate. Carefully remove the acetate. Serve immediately. ","[Chardonnay, Riesling, Moscato, Pinot Grigio]" 12710,"Frank's Steak 1/2 bottle rich, full-bodied red wine (recommended: Amarone) 2 tablespoons sugar 6 whole cloves 1 teaspoon fresh orange zest 1/2 teaspoon grated nutmeg 1/2 teaspoon ground cinnamon 2 (8 to 12-ounce) rib-eye steaks, about 1/2-inch thick Salt and freshly ground black pepper Instructions: Combine wine and sugar in a large pot and bring to boil; lower heat and simmer for 10 minutes. Stir in cloves, orange zest, nutmeg, and cinnamon and remove pan from heat to cool. Put steaks in a large baking dish and pour marinade over them. Marinate steaks in refrigerator for at least several hours and up to 3 days.
Take steaks out of the marinade, season with salt and pepper, and cook them in a very hot skillet, about 2 minutes each side for medium rare. ","[Amarone, Cabernet Sauvignon, Malbec, Syrah]" 12711,"Chicken-Fried Steak with Cream Gravy 2 tablespoons unsalted butter 2 tablespoons vegetable oil 1/3 cup all-purpose flour 2 1/2 cups whole milk Kosher salt and freshly ground pepper 4 beef cube steaks (1 1/2 to 2 pounds total) Kosher salt and freshly ground pepper 1 1/2 cups all-purpose flour 2 teaspoons baking powder 1 cup whole milk 2 large eggs Vegetable oil, for frying Sliced scallions, for topping (optional) Instructions: Make the gravy: Melt the butter with the vegetable oil in a saucepan over medium heat. Sprinkle in the flour and cook, whisking, until smooth and deep golden brown, about 2 minutes. Gradually whisk in the milk and simmer, whisking to remove any lumps, until the gravy thickens, 4 to 6 minutes. Add 2 to 3 teaspoons salt and 1 teaspoon pepper. Cover and remove from the heat. Make the steak: Place the steaks between 2 pieces of heavy-duty plastic wrap and pound to 1/8 inch thick with a mallet or heavy skillet. Season generously with salt and pepper. Whisk the flour, baking powder and 1 teaspoon each salt and pepper in a shallow bowl. In another shallow bowl, whisk the milk and eggs. One at a time, dredge each steak in the flour mixture, dip in the egg mixture, then return to the flour mixture, pressing firmly to coat. Transfer the breaded steaks to a rack. Preheat the oven to 250 degrees F. Set another rack on a rimmed baking sheet. Heat about 1 inch of vegetable oil in a cast-iron skillet or Dutch oven over high heat until a deep-fry thermometer registers 350 degrees F. One at a time, fry the steaks until golden brown, turning once, about 5 minutes (return the oil to 350 degrees F between each steak). Transfer the finished steaks to the rack on the baking sheet and keep warm in the oven while you make the rest. Meanwhile, reheat the gravy. Stir in some water, 1 tablespoon at a time, if the gravy is too thick. Drizzle the fried steak with the gravy and top with scallions. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Zinfandel]

" 12712,"Feather Light Corn Muffins 1 cup all-purpose flour 1/2 cup yellow cornmeal 1/4 cup sugar 1 1/2 teaspoons baking powder 1/4 teaspoon salt 2 eggs 1/4 cup whole, 2 percent fat, or 1 percent fat milk 8 tablespoons (1 stick) unsalted butter, melted Crabapple jam Molasses butter, recipe follows Strawberry butter, recipe follows 1 tablespoon molasses 4 tablespoons (1/2 stick) butter at room temperature 3 large strawberries 8 tablespoons (1 stick) butter at room temperature 1 teaspoon confectioners' sugar, or to taste Instructions: Preheat the oven to 350 degrees. Butter and flour 8 muffin cups or line them with paper liners. In a medium bowl, sift the dry ingredients together. In a large bowl, whisk the eggs and milk together. Add 1/3 of the dry ingredients to the egg mixture, then 1/3 of the melted butter, and stir gently just until incorporated. Repeat with the remaining dry ingredients and melted butter, being careful not to over-mix; there may be a little flour not mixed in at the end. Use an ice-cream scoop or large spoon to fill the muffin cups half full. Bake until risen, light golden brown, and firm to the touch, about 15 minutes. Let cool at least 15 minutes in the pan. Molasses Butter: Cream the ingredients in a food processor or an electric mixer until fully combined. Strawberry Butter: Clean and hull the strawberries. Place all of the ingredients in a food processor and cream until fully combined. To serve, spoon a dollop of jam, or spread the compound butters onto the top of the muffins. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]

" 12713,"Antipasti Platter 1/4 head cauliflower, sliced into thin florets, 1 3/4 cups 8 ounces carrots, sliced lengthwise into thin sticks 1/2 cup thinly sliced sweet onion 3/4 teaspoon dried oregano 1/4 cup sugar 2 tablespoons kosher salt 1 cup distilled white vinegar 1/2 cup water 1 red pepper 1 green pepper 2 jalapeno peppers Kosher salt and freshly ground black pepper 2 cloves garlic 1/2 cup olive oil, to cover 1 (6-ounce) can pitted large black olives, rinsed and drained 1 tablespoon chopped fresh parsley 2 cloves garlic, minced 1 teaspoon dried basil 1 teaspoon dried oregano 1 teaspoon grated fresh lemon zest 1/4 teaspoon red pepper flakes 1/4 cup olive oil Instructions: To make the Pickled Cauliflower and Carrots: Place the cauliflower, carrots, onion, and oregano in a shallow heat-proof glass or nonreactive bowl. Bring the sugar, salt, vinegar, and water to a boil in a small pot, stirring until the sugar and salt are dissolved. Pour the hot brine over the vegetables, stir to combine and cover with plastic wrap. Let the vegetables stand, stirring occasionally, 30 minutes. Serve at room temperature or place in the refrigerator and chill for 1 hour or up to 2 days. To make the Grilled Peppers: Preheat a grill, broiler or oven on high heat. Grill, broil or roast the peppers until the skin is black and blistered. Place in a small bowl and cover with plastic wrap. Let stand about 15 minutes, or until cool enough to handle, but still warm. Rub the skin off the peppers, then seed and cut into about 1-inch slices. Place in a jam jar or small container and season with salt and pepper. Add the garlic and pour in the olive oil until peppers are completely covered. Let stand about 30 minutes and serve at room temperature or place in the refrigerator for up to 2 weeks, keep covered with oil. To make the olives: Mix the olives, parsley, garlic, basil, oregano, lemon zest, red pepper flakes, and olive oil in a bowl and let the olives marinate for 30 minutes before serving. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 12714,"The Dubliner 1 large ice cube 2 ounces stout, such as Guinness
1/2 ounce coffee liqueur, such as Mr. Black
Ice cubes
3 ounces cold heavy cream
1 ounce curacao
Coffee beans, for garnish
Instructions: Add the large ice cube to a stemmed, wide-mouthed cocktail glass. Using the back of a large spoon, carefully pour the stout into the glass over the ice cube. Carefully layer the espresso liqueur, using the back of the spoon again, over the ice cube. In a shaker, add some ice, the heavy cream and curacao and whip-shake until combined. Float the cream on top of the coffee-infused stout, layering again with the back of a large spoon. Garnish with a couple coffee beans and serve immediately. ","[Stout, Espresso Liqueur, Cream, Curacao]" 12715,"Curried Chicken Roll 2 sheets nori Curried Chicken Salad, recipe follows 1 cup Sushi Rice, recipe follows Pickled ginger, for serving Wasabi, for serving Soy sauce, for serving 1 tablespoon olive oil 3 boneless, skinless chicken breasts, cut into medium dice 1 small onion, minced 2 cloves garlic, minced 1 (14-ounce) can coconut milk 1/4 cup raisins 1 tablespoon chopped fresh cilantro leaves 1 tablespoon mild curry powder 1 teaspoon salt 1/2 teaspoon freshly ground black pepper 1 teaspoon pine nuts, roughly chopped 3 cups water 1 teaspoon salt 1 cup short-grain sushi rice 1/4 cup rice wine vinegar Instructions: Place 1 sheet of nori lengthwise on a bamboo mat, shiny-side down. Position the sheet about 1-inch from the side of the mat closest to you. Wet your hands in cool water and take a handful of sushi rice. Place the rice in the center of the nori and use your fingers to spread the rice evenly across it. Next place the curried chicken salad horizontally across the roll. Use the mat to roll up the sushi, pinching and squeezing the mat to shape it into a round cigar shape. Slice into 1-inch thick rolls with a sharp knife. Turn rolls onto their sides so the rice is facing upwards, and serve with the pickled ginger, wasabi, and soy sauce. Heat olive oil in a large skillet over medium heat. Add chicken and saute until fully cooked through. Remove chicken from pan. Add onion and garlic and saute for 2 to 3 minutes. Add coconut milk and bring to a simmer. Meanwhile, chop the chicken finely and return it to the pan. Add the raisins, cilantro, curry powder, salt, pepper, and pine nuts. Simmer for about 10 to 15 minutes or until the mixture is thick. Remove from heat and cool completely before using. Place the water and salt in a medium sized saucepan and cover it with a tight-fitting lid. Bring the water to a boil. Add rice, return to a boil over medium heat, and then reduce heat to low and simmer. Once the water has evaporated from the rice, remove the pan from the heat. Stir in the rice vinegar and let cool before using. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 12716,"Sweet and Sour Stir-Fried Pork with Pineapple 1 cup brown rice 1/4 cup low-sodium soy sauce 1/4 cup rice vinegar 3 tablespoons sugar 1 1/4 pounds pork tenderloin, trimmed 1 tablespoon cornstarch Kosher salt and cracked black pepper
1 tablespoon peanut oil 2 cloves garlic, minced 2 bell peppers (any color), sliced 1/2 cup diced fresh pineapple 4 scallions, thinly sliced on the diagonal 2 tablespoons roasted peanuts, chopped (optional) Instructions: Cook the rice according to package directions (about 45 minutes cook time). Meanwhile, in a small bowl or measuring cup, whisk together the soy sauce, vinegar and sugar. Slice the pork into 1/2-inch-thick rounds, then slice again to make 1/2-inch-wide strips. Place the pork in a medium bowl and sprinkle with the cornstarch and salt and pepper, and toss to coat. In a large skillet or wok, heat the oil over high heat until very hot. Add the pork and stir-fry until the pork is almost cooked through and begins to brown, about 2 minutes. Add the garlic and bell peppers and stir-fry until the vegetables begin to soften, about 5 minutes. Add the pineapple and scallions and continue to stir-fry until the pork is cooked through and the vegetables are tender, 1 to 2 minutes longer. Whisk the soy sauce mixture and add it to skillet. Cook until the sauce thickens, 2 to 3 minutes.
","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 12717,"Rugby BBQ Pig 1 whole pig 1 small can tomato paste I big can chipotle peppers 1 1/2 cups red pepper flakes Pinch black peppercorns 2 cups apple juice 1/2 gallon apple cider Instructions: Preheat grill. Place pig on the grill. Mix all ingredients together in a saucepan and bring to a simmer on the fire. Let it simmer while pig cooks on grill. Flip the pig then baste with sauce. ","[Zinfandel, Malbec, Tempranillo, Shiraz]" 12718,"Double Chocolate and Mint Cookies 6 ounces semisweet or bittersweet (60-percent) chocolate, chopped into 1/2-inch pieces 2 tablespoons unsalted butter, at room temperature 1 cup flour 2 tablespoons unsweetened cocoa powder 1 teaspoon baking powder 1/4 teaspoon salt 2/3 cup sugar 2 large eggs, at room temperature 1 teaspoon vanilla extract One 4.67-ounce package chocolate mint thins, such as Andes, chopped into 1/2-inch pieces Instructions: Position one rack in the center of the oven and one rack in the bottom third of the oven and preheat to 300 degrees F. Line 2 large rimmed baking sheets with parchment paper. Combine the chocolate and butter in a small bowl and place over a saucepan of barely simmering water. Stir occasionally until the chocolate has melted and the mixture is smooth. Cool for 10 minutes. Whisk together the flour, cocoa, baking powder and salt in a medium bowl. Whisk the sugar, eggs, 2 tablespoons water and vanilla to blend in a separate large bowl. Stir in the dry ingredients and fold in the cooled chocolate using a rubber spatula. Fold in chocolate mint pieces. Chill dough to firm slightly, 10 minutes. Using a 1/4 cup to measure, drop 6 mounds of batter onto each baking sheet, spacing apart. Put one sheet on the center rack in the oven, and one on the bottom rack. Bake cookies 9 minutes. Switch the baking sheets (top to bottom) and bake the cookies until slightly puffed and dry looking with some small cracks on top, 9 to 10 minutes longer. Cool completely on the baking sheets (cookies may deflate slightly as they cool). ","[Merlot, Cabernet Sauvignon, Malbec, Pinotage]

" 12719,"Moon Pie 1 stick (1/2 cup) unsalted butter, plus more for greasing 2 teaspoons marjoram 1/2 cup granulated sugar 1/8 teaspoon salt 2 large egg whites 1 cup all-purpose flour 4 sheets gelatin 1 cup granulated sugar 1/3 cup light corn syrup 1/4 cup good-quality honey 4 large egg whites (about 1/2 cup), at room temperature Pinch of salt 1 tablespoon vanilla bean paste Instructions: For the moon pie cookies: Preheat the oven to 375 degrees F. Grease 2 large baking sheets. Melt the butter with the marjoram in a large saucepan on low heat. Remove from the heat and stir in the sugar and salt. Add the egg whites one at a time and stir until well blended after each addition. Stir in the flour. Drop the batter by rounded teaspoonfuls 2 inches apart onto the prepared baking sheets. Bake, one baking sheet at a time, until the edges of the cookies are browned (the centers should remain pale), 8 to 10 minutes. Immediately remove the cookies to wire racks to cool completely. For the marshmallow filling: In a small bowl, soak the gelatin in 2 cups of cool water to soften. In a small saucepan fitted with a candy thermometer, mix together the sugar, corn syrup and honey. (Note that you will use this saucepan twice, to make the syrup and melt the gelatin, eliminating the need to wash it between uses.) Place the saucepan over medium-high heat. Meanwhile, in the bowl of an electric mixer, pour in the egg whites and beat on low speed until frothy. Add the pinch of salt. When the sugar syrup reaches about 210 degrees F, increase the speed of the mixer to high and beat the whites until they are thick and fluffy. When the syrup reaches 245 degrees F, while the mixer is running on high speed, slowly pour the hot syrup into the whites, pouring so that the syrup does not fall on the whisk (or some of the syrup will splatter and stick to the sides of the bowl). Continue mixing. Scrape the gelatin and 1/3 cup of the soaking water into the pan that you used for the syrup. There should still be enough residual heat left in the pan from making the syrup to dissolve the gelatin. Pour the liquefied gelatin slowly into the whites as they are whipping. Add the vanilla paste and continue to whip until the mixture feels completely cool when you touch the outside of the bowl, about 5 minutes. Immediately pipe the marshmallow into the cookies and sandwich. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 12720,"White Claw Lime Cupcakes Nonstick cooking spray One 15.25-ounce box super moist vanilla cake mix One 12-ounce can White Claw Natural Lime Hard Seltzer 3 large eggs 3/4 cup lemon curd One 16-ounce can vanilla frosting 8 lime-flavored jelly fruit slices, each cut into thirds (24 pieces total), for decorating Instructions: Preheat the oven to 350 degrees F. Line two 12-cup muffin tins with paper liners and spray lightly with cooking spray. Beat the cake mix, 1 1/3 cups of the hard seltzer and the eggs together in a large bowl with an electric mixer on medium-high speed until smooth and combined, about 2 minutes. Divide evenly among the prepared muffin tins (each cup should be about three-quarters full). Bake until lightly browned and a toothpick inserted in the center comes out clean, 15 to 20 minutes. Turn cupcakes out onto a wire rack and cool completely. Meanwhile, stir 2 tablespoons of the remaining lime seltzer with the lemon curd in a small bowl until combined. Set aside until ready to assemble. Scoop out\u202fa 1/2-inch-wide and 1/2-inch-deep\u202fhole from the center of each cupcake\u202ftop using a small measuring spoon.\u202fFill each hole with the spiked lemon curd\u202f(about 1 1/2 teaspoons per cupcake).\u202f Beat the vanilla frosting in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 5 minutes. Transfer to a piping bag fitted with a large round pastry tip. Pipe the frosting onto the cupcakes to cover the curd, leaving the edge exposed. Top each with a lime candy wedge. ","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]

" 12721,"Hummus 1 (15-ounce) can chickpeas, rinsed and drained 3/4 cup water 1/2 cup tahini 5 tablespoons plus 2 teaspoons freshly squeezed lemon juice 1 1/4 teaspoon kosher salt 1 clove garlic 3 tablespoons extra-virgin olive oil, plus more for serving Freshly ground black pepper 2 tablespoons chopped fresh flat-leaf parsley leaves Serving suggestion: Assorted flat breads, and brine-cured olives Instructions: In a food processor, combine the chickpeas, water, tahini, 5 tablespoons lemon juice, salt, and garlic and puree. While the motor is running, pour in the olive oil and process until fully incorporated. Season with pepper, to taste. Store in the refrigerator for 6 hours, for the flavors to come together.
When ready to serve, remove the hummus from the refrigerator and stir in the remaining 2 teaspoons lemon juice and parsley. Transfer to a serving bowl or platter and drizzle with olive oil. Serve with flat breads and olives. Store any leftover hummus in the refrigerator for up to 2 days.
","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 12722,"Alicha Misir 1/4 cup olive oil or vegetable oil 1 small yellow onion, finely chopped 1 teaspoon finely chopped garlic 1/2 teaspoon finely chopped peeled fresh ginger 1/2 teaspoon ground turmeric 2 to 3 cups hot water 1 cup dried red lentils, rinsed and drained Kosher salt 1 jalape?o, sliced Injera or rice, for serving 3 tablespoons olive oil, plus more if needed 2 large tomatoes, chopped 1 jalape?o, sliced into thin rounds 1 lime, juiced 1/2 small yellow onion, finely chopped Kosher salt Instructions: For the lentils: Start with warming the oil in a medium pot over medium-high heat. Add the onions and cook, stirring often, until softened and translucent, about 3 minutes. Add the garlic, ginger and turmeric and cook, stirring, until fragrant, 2 to 3 minutes. Gradually add 2 cups of the hot water and bring it to a boil. Add the lentils and 1/4 teaspoon salt and cook, stirring occasionally and adding the remaining hot water as needed, until the lentils are thickened and can be broken with a spoon, 7 to 10 minutes. Add the jalape?o, cover and simmer for 2 minutes and let it settle. Add more salt, to taste. For the tomato salad: Stir to combine the olive oil, tomatoes, jalapeno, lime juice and onion in a medium bowl. Season with salt and add additional olive oil if needed. Serve the alicha misir over a flat piece of injera with the tomato salad and rolled, sliced injera on the side. It also can be served spooned over rice. ","[Chardonnay, Sauvignon Blanc, Vermentino, Tempranillo]" 12723,"Grandma's Sugar Cookies 1/2 cup margarine 3/4 cup granulated sugar 1 tablespoon milk 1 egg 1 teaspoon vanilla 2 1/2 cups all-purpose flour 1 teaspoon baking powder Instructions: Preheat oven to 425 degrees F. Cream margarine and sugar. Add milk, egg, and vanilla and stir well. Add flour and baking powder. Chill. On well-floured board, roll out and cut into shapes. Put onto greased baking sheet and sprinkle with sugar or decorate with sprinkles. Bake for 5 minutes. Cool on racks. ","[Chardonnay, Riesling, Moscato, Sauvignon Blanc]" 12724,"Herb Marinated Chicken with Piquillo Pepper-Nicoise Olive Relish and Fork Mashed Potatoes with Olive Oil and Parsley 1/4 cup sherry vinegar 2 tablespoons honey 1 tablespoons ancho cl powder 10 garlic cloves, coarsely chopped 1/4 cup fresh oregano leaves 1 cup olive oil 2 whole chickens, 2 1/2 pounds each, butterflied 8 piquillo peppers, drained and thinly sliced 1/3 cup pitted and coarsely chopped nicoise olives 1 tablespoon minced garlic 1 tablespoon finely chopped fresh thyme leaves 1/4 cup coarsely chopped parsley 1/4 cup sherry vinegar 1 tablespoons honey Salt and freshly ground pepper 5 all-purpose potatoes 2 tablespoons unsalted butter 3 tablespoons extra virgin olive oil Kosher salt, to taste 1/4 cup finely chopped flat leaf parsley Instructions: For the chicken: Combine all ingredients except chicken in large baking dish. Add chickens and turn to coat. Cover and marinate in the refrigerator for 2 hours. Preheat oven to 375 degrees F. Remove chicken from marinade and sear skin side down in a large saute pan until golden brown, then turn and cook other side until golden brown. Place chickens on baking sheet and bake until cooked through, about 15 to 17 minutes. For the Relish: Combine all ingredients in a bowl. For the Potatoes: Bake potatoes in a 375 degree F. oven until soft. Peel and place them in a warm bowl. Add butter and olive oil and mash with a fork until mixed but not smooth. Season with salt and fold in parsley. ","[Chardonnay, Sauvignon Blanc, Vermentino, Garnacha]

" 12725,"Peel and Eat BBQ Shrimp 1/4 cup smoked sweet paprika 2 tablespoons ancho chili powder 2 tablespoons light brown sugar 2 teaspoons ground cumin 3 tablespoons canola oil 2 teaspoons kosher salt 1 teaspoon ground black pepper 2 pounds (21 to 24 count) large shrimp, shell on 6 cloves coarsely chopped fresh garlic 1/2 cup thinly sliced green onion, divided Special equipment: wooden skewers, soaked in water for about 25 minutes Instructions: Whisk together the paprika, ancho powder, brown sugar, cumin, garlic, canola oil, salt and pepper in a small bowl. Place the shrimp in a large bowl, add the spice rub and stir well to coat each shrimp. Heat your grill to high. Skewer 1/2 the shrimp and place on a grill pan to cook until just cooked through, 3 to 4 minutes. Stir in half of the green onions and transfer to a large platter or turnout onto brown paper bags. Wipe out the pan with paper towels, and repeat with the remaining ingredients. ","[Malbec, Zinfandel, Tempranillo, Barbera]" 12726,"Bamboozled Berry Cheesecake Shake 3 scoops vanilla ice cream 2 ounces whole milk 1 tablespoon Berry Compote, plus more for topping, recipe follows 1 slice prepared cheesecake with graham cracker crust 1-ounce berry-infused vodka, optional Whipped cream, for garnish 1 cup blackberries 1 cup blueberries 1 cup raspberries 1 cup strawberries 1 cup sugar 1/4 teaspoon salt Instructions: In a blender, add the ice cream, milk, berry compote and cheesecake. If an adult version is desired, also add the berry-infused vodka. Blend all ingredients until smooth. Transfer to a glass and top with whipped cream, Berry Compote and serve. Add the blackberries, blueberries, raspberries, strawberries, sugar, 1/4 cup water and salt in a small saucepan. Bring to a boil and simmer for 10 minutes. Remove from the heat and allow to cool completely. ","[Chardonnay, Moscato, Riesling, Sparkling wine]" 12727,"Chocolate Covered Kiwi Pops 2 kiwis, peeled and sliced into rounds 2 tablespoons coconut oil 8 ounces small pieces of chocolate (dark, milk or bittersweet) Instructions: Make a small slit on the side of each kiwi round and stick a craft pop stick in it. Place the kiwi pops on a baking sheet and freeze until solid. Melt the coconut oil and chocolate over a double boiler of simmering water, stirring until melted. Turn off the heat. Dip each frozen kiwi pop into the chocolate, letting the excess chocolate drip back into the double boiler. Place on a baking sheet lined with parchment paper. Place in the freezer until hard and crisp, 10 to 20 minutes. ","[Riesling, Moscato, Gewrztraminer, Pinotage]" 12728,"Buffalo Chicken Pot Pie 4 tablespoons unsalted butter 2 cloves garlic, minced 1 small onion, diced 3 stalks celery, diced 2 medium carrots, diced Kosher salt 1/2 cup all-purpose flour 1 1/2 cups chicken stock 1 cup whole milk 2 1/2 cups shredded cooked chicken meat 1/2 cup frozen green peas 1/4 cup hot sauce, such as Frank's 2 tablespoons sour cream One 14- to 16-ounce box refrigerated rolled pie crusts (2 crusts) 1/2 cup crumbled blue cheese 1 large egg Instructions: Melt the butter in a large saucepan over medium heat. Add the garlic and onion and cook until translucent, about 3 minutes. Add the celery, carrots and a pinch of salt and cook until the colors brighten and the vegetables soften, about 5 minutes. Sprinkle in the flour and cook, stirring, until the butter and liquid is absorbed, about 2 minutes. Pour the stock and milk into the pot, stirring continuously to dissolve the flour, and cook until thickened, about 6 minutes. Remove from the heat and stir in the chicken, peas, hot sauce, sour cream and 1 teaspoon salt. Let cool to room temperature, about 15 minutes.
Preheat the oven to 425 degrees F.
Unroll 1 pie crust over a 9-inch pie plate, easing it over the bottom and gently pressing it up the sides. Let any excess hang over the edges. Spoon half of the cooled pot pie filling onto the bottom crust. Sprinkle half of the blue cheese on top. Pour the remaining filling on top and sprinkle with the remaining blue cheese. Unroll the top crust over the pie. Roll the bottom and top crust edges together and crimp.
Whisk the egg and 2 tablespoons water in a small bowl to make an egg wash. Brush the top of the pie with the egg wash and make 4 slits on top (this will let steam escape). Bake until the crust is golden brown, about 40 minutes. Let cool for 15 to 20 minutes before slicing and serving.
","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 12729,"Funky Fried Chicken Canola oil, for frying 2 tablespoons granulated garlic 2 tablespoons granulated onion 2 tablespoons kosher salt, plus additional for seasoning 2 tablespoons freshly ground black pepper 1 tablespoon cayenne 1 tablespoon paprika 2 (3 1/2-pound) whole chickens, cut into 10 pieces each and trimmed of fat 4 cups all-purpose flour Instructions: In a large skillet, add canola oil over medium heat. In a small bowl, mix together all spices. Use 1/2 of mix to season chicken. Let seasoned chicken sit at room temperature for 15 minutes. In a large bowl, add flour and remaining seasoning mix. Toss chicken with seasoned flour and add to hot oil, 1 piece at a time. Cover pan with foil. Remove foil after 8 to 10 minutes and flip chicken. Cook until the chicken is golden brown. Remove from fryer to a paper towel-lined sheet tray. Season with salt, if desired, and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Zinfandel]" 12730,"Broccoli and Burger Pizza 1 pound ground beef Flour, for dusting board 1 packet pizza dough, premade 6 ounces marinara pizza sauce 8 ounces mozzarella, shredded 1/2 cup broccoli, steamed Instructions: Preheat oven to 350 degrees F. In a medium saute pan on high heat, brown ground beef and then drain oil. Using flour on the rolling pin and area, roll out pizza dough until 12-inches in diameter. Using a large spoon; spread sauce over the whole pizza dough leaving 1/2-inch from edge unsauced. Add mozzarella and then ground beef and broccoli over the sauce. Place pizza on a large sheet tray and place in preheated oven for 12 to 15 minutes. Remove pizza from oven, cut in 1/8ths and serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 12731,"Sausage Gravy Stuffed Biscuits 4 ounces ground breakfast sausage (sweet or hot) 1 tablespoon unsalted butter
1 tablespoon all-purpose flour
1/4 teaspoon mustard powder
1/2 teaspoon finely chopped rosemary leaves
1/2 teaspoon freshly ground black pepper
1/4 teaspoon kosher salt
1 cup whole milk
1/4 teaspoon Worcestershire sauce
3 cups all-purpose flour 2 tablespoons baking powder
1 tablespoon sugar
1/2 teaspoon kosher salt
1/4 teaspoon finely ground black pepper, plus more to finish
14 tablespoons cold unsalted butter, cut into 1/4-inch cubes
1 1/4 cups buttermilk, plus 2 more tablespoons to finish Instructions: For the gravy: Cook the sausage in a medium skillet over medium heat, breaking up the sausage into small pieces and stirring occasionally until lightly browned, about 2 minutes Add the butter, flour, mustard powder, rosemary, pepper, and salt and cook, stirring constantly, for 1 minute. Add the milk and Worcestershire sauce, bring to a boil and cook until slightly thickened, about 1 minute. Divide the gravy among twelve 1-ounce cavities of an ice cube tray. Freeze the gravy until solid, 2 to 3 hours. (For an alt method, line a 9-by-3-inch loaf pan with plastic wrap and make a \u201cdam\u201d using aluminum foil to block off half of the pan. Pour the gravy into the open space. Freeze until solid, then lift out the frozen gravy and cut into twelve 1-inch cubes). For the biscuits: Position racks in the upper and lower thirds of the oven and\u202fpreheat it to 425 degrees F. Line 2 baking sheets with parchment paper. Combine the flour, baking powder, sugar, salt and pepper in a food processor. Pulse until combined. Add the butter and pulse until the butter is in pea-size pieces. Add the 1 1/4 cups buttermilk and pulse several times until the dough just comes together but is not fully incorporated. Place the dough on to a clean work surface and gather it together into a rough ball. Pat the dough into an 8-inch square and divide into 12 equal portions. Unmold the gravy cubes from the ice cube tray. Working with 1 portion of dough at a time, pat into about a 3-inch disk in your hand. Place 1 of the gravy cubes in the center and wrap the dough around it until fully encased. Shape the biscuit into about a 2 1/2-inch-wide puck and place it on one of the prepared baking sheets. Repeat with the remaining dough and gravy cubes. Brush the tops of the biscuits with the remaining 2 tablespoons buttermilk and sprinkle with some finely ground black pepper. Bake on the upper and lower oven racks for 16 to 20 minutes, rotating the baking sheets and swapping the positions on the racks halfway through, until the biscuits are lightly golden brown. Let cool on the sheets for 5 minutes before serving. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 12732,"Cleopatra's Chicken Salad 1 1/2 pounds chicken tenders or boneless breast meat 2 tablespoons (2 turns around the pan) extra-virgin olive oil 1/4 teaspoon (a couple of pinches) crushed red pepper flakes 4 cloves garlic, crushed 1/2 cup (a generous splash) dry white wine 1/2 lemon, juiced A handful of chopped flat leaf parsley Coarse salt and black pepper 1 (2 ounce) tin anchovy, drained 4 large cloves garlic, cracked away from skins and finely chopped 1/2 cup extra-virgin olive oil 2 teaspoons (several drops) Worcestershire sauce 1 lemon, juiced 1/4 cup pasteurized cholesterol-free egg product, available on dairy aisle Coarsely ground black pepper, to your taste 1/2 cup (a couple of handfuls) grated Parmigiano 2 large heads romaine lettuce, trimmed to hearts and coarsely chopped Instructions: If you are using chicken breasts instead of tenders, cut into long, thick strips about 4 per breast. Heat a large nonstick skillet over medium high heat. Add extra-virgin olive oil in a slow steady stream. Add crushed pepper, crushed garlic, and chicken tenders. Saute chicken tenders or breast slices in garlic oil until lightly browned on all sides, about 5 to 6 minutes. Add wine to the pan and reduce heat to medium low. Let the liquid cook out and tenders cook through, about 3 to 4 minutes more, then remove pan from heat. Squeeze lemon juice over chicken and sprinkle with parsley salt and pepper. Pile tenders along side a generous portion of Caesar greens and serve. To make dressing, combine anchovies, garlic, and oil in a metal or heatproof glass bowl. Place bowl on grill top and cover grill. Cook oil mixture 2 or 3 minutes or until garlic is speaking by sizzling in oil. Remove dressing from heat and beat warm oil with a fork until the anchovies break up completely and dissipates in oil. Cooked anchovies melt away easily and the flavor changes from fishy to nutty. Transfer oil mixture to a large salad bowl. Add Worcestershire, lemon juice, egg, pepper, and cheese while beating with fork. Toss greens to coat with dressing. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 12733,"Mini Shrimp Rolls Kosher salt 1 bay leaf 1 pound medium shrimp, peeled and deveined 1 rib celery, minced 1 small shallot, minced 1 tablespoon chopped fresh tarragon 1/3 cup mayonnaise 1/2 teaspoon Dijon mustard 1/2 lemon, juiced Freshly ground pepper 12 slider rolls, split 3 tablespoons butter 1 clove garlic, minced Instructions: Heat the broiler. Bring a large pot of water to a simmer. Add a large pinch of salt, bay leaf and the shrimp and simmer for 2 minutes. Drain and rinse under cold water to stop the cooking. Dry very well with paper towels and then chop the shrimp. Combine the celery, shallot, tarragon, mayonnaise, Dijon mustard, lemon juice, salt and pepper in a medium bowl, and then stir in the shrimp. Combine the butter and garlic together in a medium-size microwave-safe bowl and melt in the microwave until melted, about 20 seconds. Brush the top and bottoms of the rolls with the garlic butter. Place under the broiler and cook until toasted and golden brown, about 2 minutes. Add about 2 tablespoons of the shrimp mixture to the bottom bun and top with the remaining bun halve. Secure with a bamboo skewer. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 12734,"Tyropitakia-Cheese Pies 1/2 pound feta, crumbled 1/2 pound ricotta 1/2 cup kasseri, grated 1/4 pound cream cheese 1/2 pound butter, melted Chopped parsley to taste Grating nutmeg, to taste 2 eggs, well beaten 1 package commercial phyllo pastry White pepper, to taste Instructions: To make the filling, combine the all the cheese together with the parsley, nutmeg, pepper, and eggs. Mix well and set aside for 1 hour, refrigerated. Preheat the oven to 350 degrees. Pull phyllo dough from the refrigerator and unroll. Make sure to keep the dough covered at all times while using, because it dries out quickly. Cut the phyllo into 4 strips. (If you want to make smaller tyropitakia, cut into 6 strips.) One strip at a time, brush with the melted butter and place a small dollop of cheese mix in the middle of the top of the strip. Folding the phyllo is like folding a flag, fold the right corner to the left to form a right angle and then upward. Continue folding at right angles until you reach the top and have a triangle. Place the triangles on a baking sheet and bake for about 20 minutes or until golden brown on each side. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 12735,"Ginger Pear Cake 1/4 cup unsalted butter 2 ripe Bosc pears, peeled, cored, and cut into 1-inch chunks 1/2 cup dark brown sugar 2 teaspoons pumpkin pie spice 1 1/2 cups all-purpose flour 1 1/2 teaspoons ground ginger 3/4 teaspoon baking soda 1/2 teaspoons baking powder 1/4 teaspoon fine salt 1/4 cup milk 1/2 cup dark molasses 2 large eggs 1/4 cup water Confectioners' sugar, for dusting, optional Instructions: Position a rack in the center of the oven and preheat to 325 degrees F. Lightly spray a 9 by 13 by 2-inch baking dish with vegetable cooking spray. Line the pan with parchment or waxed paper. Melt 2 tablespoons of the butter in a medium skillet over medium-high heat. Add the pears and cook, stirring occasionally, until golden brown, about 7 minutes. Stir in 1 tablespoon of the brown sugar and 1 teaspoon of the pumpkin pie spice and remove pan from the heat. Whisk the flour, ginger, the remaining 1 teaspoon of pumpkin pie spice, baking soda, baking powder, and salt in a large bowl. In another bowl, whisk the milk, molasses, and remaining brown sugar. Add the eggs and whisk until smooth. Use a spatula to stir the molasses mixture into the dry ingredients to make a thick liquid batter. Heat the water and remaining 2 tablespoons butter in a small saucepan until just boiling. Whisk the hot water into to the batter until just combined. Stir in the pears. Pour the batter into the prepared pan. Bake in the center of the oven, until a toothpick inserted into the center comes out clean, about 40 minutes. Cool cake in the pan on a rack. Cut into 12 squares. Dust with confectioners' sugar before serving, if desired. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 12736,"Horchata 1 quart nonfat milk 2 quarts water 4 cinnamon sticks 1/4 cup rice flour or 1/3 cup raw white rice crushed to a powder in blender 3/4 cup sugar 1 tablespoon vanilla extract Instructions: Pour the milk into a wide skillet and bring to a boil. Reduce to a simmer and cook, stirring frequently, until reduced by half, 2030 minutes. Strain into a large saucepan and add the water and cinnamon sticks. Bring to a boil, reduce to a simmer and cook 5 minutes. Remove from the heat and let sit 15 minutes. Remove the cinnamon sticks and reserve. Combine the rice flour, sugar and vanilla in a bowl. Pour in the milk mixture and whisk to incorporate well. Refrigerate at least 4 hours. Then pour the liquid into a pitcher, discarding the sediment that has settled on the bottom of the bowl. Serve cold over ice, with cinnamon sticks as stirrers. ","[Viognier, Riesling, Moscato, Vinho Verde]" 12737,"Green Fig and Tofu Salad: Goi Va Tron Dau Hu 1 bird's eye cl, finely sliced 2 tablespoons sugar 3 tablespoons warm water 2 tablespoons soy sauce 1 tablespoon pineapple juice 5 green figs 10 1/2 ounces/300 g fried tofu, finely sliced 3 tablespoons sesame seeds, toasted Pinch freshly ground black pepper 10 fresh green mint leaves, roughly sliced* (See Cook's Note) 10 fresh Vietnamese mint leaves, roughly sliced* 5 perilla leaves, roughly sliced* 5 fresh fish mint leaves, roughly sliced* 5 sawtooth coriander leaves, roughly sliced* 1 long cl, julienned 4 tablespoons roasted peanuts, finely crushed Instructions: For the dressing: Combine the cl, sugar, warm water, soy sauce, and pineapple juice and mix well. Set aside. Place the green figs into a large pot and cover with water. Bring the water to the boil and cook for 20 minutes. Remove the figs, peel, then cut in half and finely slice. In a mixing bowl, combine figs, tofu, fresh herbs, sesame seeds, black pepper and dress with 4 tablespoons salad dressing. Garnish with fresh cl and peanuts. ","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]" 12738,"Sugar-Cranberry Pie 1 tablespoon butter 5 cups all-purpose flour, plus more for dusting 2 teaspoons granulated sugar 2 teaspoons salt 2 cups shortening 2/3 cup plus 2 tablespoons ice water 1 tablespoon butter 4 Anjou or Bosc Pears, peeled, cored, and cut into thin slices 1 1/2 cups sugar, divided 3 whole cloves 1 teaspoon fresh lemon juice 1 tablespoon light corn syrup 1 tablespoon cornstarch 1 tablespoon fresh orange zest 1 bag (24 ounces) fresh cranberries 1 cup granulated sugar Vanilla or nutmeg ice cream (optional) Instructions: For the pie crust: Grease a pie tin with the butter. Clear and clean off a large, flat surface. Lightly flour the area. Combine the 5 cups flour, sugar, and salt in a metal bowl. Work the shortening in with your fingers until the mixture is almost smooth. Add the ice water and continue to mix with your fingers. Place the dough on the floured surface and cut in half. Reserve the second half. Using a rolling pin, roll out the first half so it is at least 4 to 5 inches wider than the pie tin. Gently place the dough into the pie tin and press it into the bottom and the sides of the tin. Pinch any excess at the top. Place the pan in the refrigerator to rest. Roll the second half of the dough for the top of the pie. Place on a baking sheet and refrigerate. For the filling: Heat the butter in medium saute pan. Add the pears and saute until tender, 2 to 3 minutes. Add 1/2 cup sugar and the cloves. Toss and remove from the heat to cool in a bowl. Combine the remaining 1 cup sugar, lemon juice, 1 corn syrup, cornstarch, and orange zest and mix. Add the cranberries and toss to coat the fruit. In the same saute pan and add the cranberry mixture. Saute quickly, 1 to 2 minutes, until the cranberries soften slightly and the ingredients meld together. Combine the pear mixture and cranberry mixture in a bowl and refrigerate, uncovered, so it cools. To assemble: Preheat the oven to 425 degrees F. Pour the filling onto the bottom pie crust. Remove the top crust from the refrigerator and fold it onto the rolling pin. Roll the dough over the top of the pie. Pinch the top to make the edges fluted and sealed all around the pie. Use a pastry cutter or small knife to cut an opening in the center of the top. Fold back the dough so it looks like open pages of a book. Place the pie in the center of the oven. Cook, undisturbed, for 10 minutes. Lower the heat to 375 degrees F. Cook for an additional 30 minutes. Lower the oven to 325 degrees F and cook for an additional 10 minutes. Remove the pie from the oven to cool. When cooled, sprinkle the granulated sugar over the top of the pie, cut into slices, and serve with ice cream, if desired. ","[Chardonnay, Riesling, Gewrztraminer, Brachetto]" 12739,"Butternut Squash-Bacon Polenta Bites 8 ounces thick-cut bacon (about 4 slices) 1 small butternut squash (2 to 3 pounds), peeled, seeded and cut into 1/2-inch cubes (about 4 cups) Kosher salt and freshly cracked black pepper
Nonstick cooking spray, for the baking dish 2 tablespoons butter
1 leek, cleaned and diced
1 teaspoon fresh thyme leaves
1/2 teaspoon paprika
2 cloves garlic, minced
1 1/2 cups chicken stock
1 cup stone-ground polenta, such as Bob's Red Mill 2 large eggs, lightly beaten
1 cup grated Parmesan Instructions: Preheat the oven to 400 degrees F. Line a baking sheet with parchment. Arrange the bacon in a single layer on the baking sheet. Bake until crispy, 25 to 30 minutes. Remove to a cutting board. Add the butternut squash to the baking sheet. Sprinkle with 1/2 teaspoon salt and a few cracks black pepper. Toss the squash until it is fully coated in the bacon fat and spices. Bake until the squash is tender, 15 to 20 minutes. Set aside. Leave the oven on. Meanwhile, spray a 9-by-13-inch baking dish with nonstick cooking spray. Melt the butter in a medium saucepan over medium-high heat. Add the leeks and cook, stirring occasionally, until softened and starting to brown, 2 to 3 minutes. Add the thyme, paprika and garlic and cook for 1 minute more. Season with salt and pepper. Pour in the chicken stock and 2 cups water. Use a wooden spoon to scrape up any remaining browned bits. Bring to a boil and slowly add the polenta, stirring constantly with a wooden spoon. Continue to cook, stirring frequently, until the polenta is thickened and cooked, about 5 minutes. Stir in 1 teaspoon salt and 1/2 teaspoon pepper, then taste for seasoning. Whisk together the eggs and 1/2 cup of the Parmesan in a bowl or measuring cup. Whisk the egg mixture into the polenta, then pour the polenta into the prepared baking dish. Chop the bacon and mix it into the squash. Spoon the squash and bacon evenly over the polenta, then use a spatula or your hands to press it into the warm polenta. Top with the remaining 1/2 cup Parmesan. Bake until set and brown on top, 15 to 20 minutes. Let cool to room temperature, then cut into squares and serve as finger food. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Gavi]" 12740,"Pumpkin Martini Recipe 3 ounces Infused Spiced Pumpkin Vodka 1 ounce Amaretto Toasted pumpkin seeds for garnish Instructions: Combine ingredients in a shaker with ice. Stir gently and strain into a chilled cocktail glass. ","[Chardonnay, Riesling, Gewrztraminer]" 12741,"Basmati Rice Salad 2 cups basmati rice, rinsed until water runs clear and drained well 3 tablespoons vegetable oil 1 large onion, thinly sliced 2 cloves garlic, chopped 1 cinnamon stick 1 bay leaf 2 cloves 1 cardamom pod 1/2 teaspoon cumin 3 1/2 cups boiling water 1/2 cup golden raisins Salt and freshly ground pepper 1/2 cup cashews Instructions: Heat oil in a medium saucepan over medium-high heat, add the onions and garlic and cook until soft. Add the cinnamon, bay leaf, cloves, cardamom and cumin and cook for 1 minute. Add the boiling water and raisins and season with salt and pepper to taste. Let the water come back to a boil, stir once, cover the pot, reduce the heat and let cook for 12 to 15 minutes. Remove from heat and let sit 10 minutes. Remove lid and fluff with a fork, fold in cashews and reseason with salt and pepper to taste. Serve at room temperature. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 12742,"Fish with Asparagus and Burst Tomato-Shrimp Sauce 2 teaspoons olive oil 2 fluke fillets, skin removed, cleaned (about 6 ounces) 2 teaspoons ground coriander
2 teaspoons salt
All-purpose flour, for dusting 1/4 cup white wine
2 cloves garlic, minced
1 pint mixed cherry tomatoes
6 large shrimp, peeled and deveined
1 small bunch asparagus, tough stems removed
2 teaspoons chopped fresh basil
2 teaspoons chopped fresh oregano
Instructions: Heat the olive oil over medium-high heat in a medium saute pan. Sprinkle the fluke with the coriander and salt and then dredge on both sides in some flour, tapping off the excess flour (you want just enough to coat). Place the fillets in the hot pan and cook until golden brown on the first side, about 3 minutes. Flip and cook an additional minute on the second side, or until cooked through. Remove from the pan and set aside. Deglaze the pan with the white wine and cook until reduced by half. Add half of the minced garlic and the cherry tomatoes and shrimp. Cook until the shrimp is pink and cooked through and the tomatoes have burst, about 5 minutes. Remove from the heat and stir in the basil and oregano. Meanwhile, add the asparagus to a pot of salted boiling water and cook until bright green but not completely tender, about 3 minutes. Shock in an ice bath and place on paper towels to dry. To a skillet over medium heat, add the olive oil, the remaining garlic and the blanched asparagus. Cook until hot and tender. To serve, arrange some asparagus on a serving plate, top with a fish fillet and then with some sauce. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]

" 12743,"Jalapeno Honey Butter Grilled Corn 4 ears of corn, shucked and cut in half 1 stick (8 tablespoons) salted butter
2 tablespoons honey
2 whole cloves garlic, smashed
1/2 cup crispy fried jalapenos, crushed, such as French's
Chili lime seasoning, such as Tajin, for garnish
Instructions: Preheat the grill to 375 degrees F, setting one side of the grill to medium-high heat and the other side to low heat. Place the ears of corn directly on the grill grates on the medium-high side of the grill. Let char 2 to 3 minutes per side, about 10 minutes total. While the corn is grilling, in a 9-by-13-inch disposable aluminum baking pan, add the butter, honey and garlic. Place the pan directly on the grill grates on the low side of the grill. Stir occasionally to incorporate the butter and honey. Once the corn is done grilling and the butter is melted, remove the pan from the grill. Roll each piece in the baking pan, coating each side of the corn. When ready to serve, sprinkle with the crispy jalapenos and chili lime seasoning. ","[Riesling, Sauvignon Blanc, Vermentino, Gavi]" 12744,"Rice Bowls with Fried Eggs 3 cups broccoli florets (about 8 ounces) 2 tablespoons vegetable oil
2 cups sliced shiitake mushrooms (about 6 ounces) 1 small bunch scallions, chopped 1 cup frozen shelled edamame, thawed (about 6 ounces)
1 8-ounce can sliced water chestnuts, drained and rinsed 1 cup bean sprouts 1 cup snow peas, trimmed and halved (about 3 ounces) 1/4 cup low-sodium teriyaki sauce 1 tablespoon Sriracha, plus more for serving 3 cups cooked brown rice
4 large eggs Instructions: Put the broccoli in a large microwave-safe dish; add 2 tablespoons water, cover with plastic wrap and microwave until bright green, about 2 minutes. Drain and set aside. Heat 1 tablespoon vegetable oil in a large nonstick skillet over high heat. Add the mushrooms in a single layer and cook, undisturbed, until browned around the edges, about 4 minutes. Stir in the broccoli. Cook, stirring occasionally, until the broccoli is warmed through, about 2 minutes. Add the scallions, edamame, water chestnuts, bean sprouts, snow peas, teriyaki sauce and Sriracha. Continue to cook, stirring, until warmed through, about 4 minutes. Divide the rice and vegetables among bowls. Wipe the skillet clean and heat the remaining 1 tablespoon vegetable oil over medium-high heat. Crack in the eggs and cook until the whites are set, about 2 minutes. Add a fried egg to each rice bowl; top with more Sriracha. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 12745,"Cubano Sandwich 1 boule, sliced 3 tablespoons butter, for bread Dijon mustard to taste 1/4 pound sliced ham 1/4 pound sliced pork tenderloin 1/4 pound Swiss cheese Instructions: Butter the outer sides of the bread and spread mustard on the inside. Build the sandwich using sliced ham, pork tenderloin, Swiss cheese, and sliced pickles. In a medium sized skillet over medium-high heat, add the sandwich and using the weight of another heavy skillet, press the sandwich until flat and golden brown on each side. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 12746,"Tall, Dark, and Handsome Chocolate Hazelnut Cupcakes 1 1/2 cups all-purpose flour 1 teaspoon baking powder 2 teaspoons baking soda 1/2 teaspoon kosher salt 1 cup hazelnut liquor (recommended: Frangelico) 1 cup cocoa powder (recommended: Valrhona) 1 cup butter, room temperature 1 cup dark brown sugar 1 cup granulated sugar 3 eggs 1 cup buttermilk 1 tablespoon vanilla extract 1 1/2 cups whole hazelnuts 1/3 cup hazelnut spread (recommended: Nutella) 3 to 4 tablespoons hazelnut liquor (recommended: Frangelico) 1/2 cup flour, for coating Chocolate Ganache, recipe follows 1/2 cup heavy cream 3/4 cup semisweet chocolate chips 1/2 teaspoon espresso powder, optional 1 teaspoon vegetable oil, optional Instructions: For the cupcakes: Preheat the oven to 350 degrees F. Line 2 muffin pans with 24 cupcake liners. Sift together the flour, baking powder, baking soda, and salt in a medium bowl. Whisk the hazelnut liquor and cocoa powder together until combined. In the bowl of a stand mixer with a paddle attachment, cream the butter and sugars together on medium-high speed until light and fluffy, 2 to 3 minutes. Add the eggs, 1 at a time, until each has been incorporated. Add the buttermilk and vanilla extract and mix until fully combined. Turn the mixer to low, and add the flour and cocoa mixture, alternating between the 2, beginning and ending with the flour. Mix until just combined and no streaks remain. Set aside while you prepare the filling. For the filling: In the bowl of a food processor, grind the hazelnuts until they reach a very fine sand consistency. Add the hazelnut spread and process until the mixture begins to clump. Add the hazelnut liquor 1 tablespoon at a time, or until the mixture is able to ball easily in your hand. With your hands, form the paste into balls about the size of a very large cherry. Roll the balls lightly in the flour to absorb any excess liquid. To assemble: Fill the cupcake liners about 1/4 of the way full with the cupcake batter. Place 1 ball of filling in each liner, and then cover the filling with the remaining batter so each cupcake is about 3/4 of the way full. Bake until a toothpick inserted into the center comes out clean, 20 minutes. Cool the cupcakes completely. Dip each cupcake top into the Chocolate Ganache, forming an even layer, and allow to cool. In a heat-proof bowl, microwave the heavy cream on high for 1 to 2 minutes. The cream should be very hot to the touch. While the cream is being heated, place the chocolate chips and espresso powder in a medium heat-proof bowl. Once the cream is ready, pour it on top of the chocolate chips and whisk until the chocolate is completely melted and the mixture has thickened. Whisk in the vegetable oil for extra shine. ","[Pinot Noir, Barolo, Tempranillo, Syrah]" 12747,"Almond Orange Crusted Chicken with Fennel Arugula Salad 1 orange 2 eggs whites 3/4 cup sliced almonds, coarsely chopped 1/2 teaspoon salt 1/2 teaspoon freshly ground black pepper 1/4 cup all purpose flour 4 pieces thin-sliced boneless, skinless chicken breast (about 1 pound total) Cooking spray 1/2 small bulb of fennel, halved, cored and thinly sliced into half-moons (about 1 cup) 4 cups arugula, lightly packed, coarsely chopped if leaves are large 2 tablespoons extra-virgin olive oil 2 tablespoon fresh lemon juice Instructions: Preheat the oven to 450 F degrees. Ten minutes before you are ready to cook the chicken, put a baking sheet in the oven to pre-heat. Finely zest the orange and set the zest aside. Cut the top and bottom off of the orange, sit the orange on one end on a cutting board and cut the entire peel and pith off by cutting downward following the shape of the fruit. Then, using a paring knife, remove each section of orange from the membrane. Set the orange sections aside. In a shallow bowl, whisk the egg white until slightly frothy. In a large shallow bowl or on a plate, combine the orange zest, almonds, and 1/4 teaspoon each of the salt and pepper. Put the flour on a large plate. Remove the pre-heated baking sheet from the oven and spray with cooking spray. Dip the chicken breasts, one at a time, first into the flour, shaking off any excess, then into the egg white, and then coat with the almond mixture and place on the baking sheet. Spray the top of the chicken with cooking spray. Bake for 6 minutes, turn and bake for 6 minutes more, until the chicken is cooked through and the coating is golden. While the chicken is cooking, combine the fennel, arugula and orange sections in a large bowl. In a small bowl whisk together the olive oil, lemon juice, and remaining 1/4 teaspoon each of salt and pepper. Pour the dressing over the salad and toss to coat. To serve, place one large or two small chicken cutlets on each plate and top with a mound of the salad. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]

" 12748,"Pear and Berry Napoleon 2 cups red wine 1 cup apple juice 1/4 teaspoon cinnamon 1 lemon, juiced 4 ounces sugar substitute Clear glaze, as needed (available at commercial pastry supply stores) 3 cups sliced pears 1 pint mixed blueberries, blackberries and raspberries 2 quarts skim milk 4 ounces margarine 1 vanilla bean, split 8 egg substitutes 1 1/2 ounce sugar substitute 3 1/2 ounces cornstarch 1 cup light whipping cream, whipped Phyllo sheets Vegetable spray Sugar substitute Instructions: For the Pears: Put wine, juice, cinnamon, lemon juice, and sugar substitute in a pot, and bring to a boil. Take off the heat and add some clear glaze to slightly thicken the mixture. Add the sliced pears to the mixture and cool. Pastry Cream: Bring to a boil the milk, margarine, and split vanilla bean. Combine eggbeaters, sugar, and cornstarch and add to boiled milk. Cook until thick. Fold pastry cream with some whipped cream. Napoleon Sheets: Cut phyllo into rectangle shape. Spray each layer with vegetable spray (4 layers total). Sprinkle top with sugar substitute and bake until golden brown. Each set of Napoleon requires 3 rectangles per order. Pear and Berry Napoleon Assembly: In the center of a plate, layer a dollop of pastry cream, a phyllo square, a dollop of cream and berries. Repeat with another phyllo square, pastry cream, and berries. Top with phyllo square and a light sprinkle of powdered sugar. Spoon pears around. Repeat with remaining ingredients. ","[Chardonnay, Riesling, Moscato, Brachetto]" 12749,"Macaroni and Cheese with Lobster and Summer Truffles 2 ounces butter 2 shallots, chopped 2 ounces all-purpose flour 1 quart milk, scalded 12 ounces mascarpone cheese 8 ounces fava beans, blanched Kosher salt and freshly ground white pepper 3 ounces panko, Japanese bread crumbs 3 ounces Parmesan cheese, grated fine 1-ounce white truffle oil 2 (1 3/4 pound) Maine lobsters, blanched and shelled 1-ounce summer truffles, sliced thin 1 pound macaroni pasta, cooked al dente 2 tablespoons Italian parsley, chopped fine Instructions: SAUCE: In a heavy bottom saucepan over low-medium heat, melt the butter. Add the shallots and lightly sweat. Add the flour, stirring in with a wooden spoon, lightly browning for 5 minutes. Add the scalded milk and stir constantly with a wire whisk. Add the mascarpone cheese and fava beans. Season with kosher salt and white pepper to taste. Remove from heat and reserve. CRUST: Mix the panko, Parmesan cheese and parsley in a stainless steel mixing bowl. Moisten with truffle oil. Season lightly with kosher salt and white pepper. In each of the cassoulet dishes, slice 1/2 of a lobster, arranging it in a circular pattern in the center of each dish. Reserve claws. Layer slices of summer truffles on top of the lobster. Add the macaroni to the sauce base, adjust the seasoning with salt and white pepper. Cover the lobster with the macaroni and sauce, dividing it evenly between the 4 dishes, filling up to the top. Place lobster claw in the center of each dish. Cover with the breadcrumb topping. Place in a preheated oven at 350 degrees until the top is golden brown and the cassoulet is hot all the way through (about 15 minutes). Serve with Louis Roderer L'Ermitage cuvee and enjoy! ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Barolo]

" 12750,"Cantaloupe Red Wine Surprise 2 cups light red wine, preferably Pinot Noir 3 tablespoons sugar 1 cantaloupe, halved and seeds removed 1/2 lemon 1 tablespoon chopped basil leaves Instructions: Warm wine in a shallow saucepan over low heat; it should be steaming but not simmering. Dissolve sugar in wine; remove from heat. Pour into medium glass bowl and allow to completely cool. Using a melon baller, scoop out balls of cantaloupe and add to the wine mixture. Thinly slice the outer peel from half a lemon into 4 strips; add to bowl. Add chopped basil. Stir gently. Cover and refrigerate at least 30 minutes. Divide between 4 wine glasses and serve chilled. ","[Pinot Noir, Chianti, Grenache Blanc, Vermentino]" 12751,"Tradesmen's Tri-Seafood Salad with Basil Parmesan Vinaigrette 2 fresh lemons 1/3 cup apple cider vinegar 3 garlic cloves, minced 1 teaspoon Dijon mustard 3 tablespoons chopped chives 1/2 packed cup fresh basil leaves, chopped 1/2 cup grated Parmesan 2 1/4 cups extra-virgin olive oil Freshly ground black pepper 1 (16-ounce) can dark red kidney beans 1 (16-ounce) can chick peas (garbanzo beans) 1 pound fresh green beans, trimmed and cut into 1-inch lengths, and steamed until just tender and allowed to cool 1 (16-ounce) can artichoke hearts, quartered 1 (16-ounce) can pitted black olives, drained 1 pound tri-color rotini pasta, boiled until al dente and allowed to cool 1 pound bay scallops, steamed until opaque and allowed to cool 3 (6-ounce) cans rock shrimp, drained 3 (6-ounce) cans albacore tuna, drained and separated into chunks 1 (8-ounce) bag fresh frozen peas, blanched, drained and cooled 1 pint grape tomatoes, halved 12 basil sprigs, for garnish Shaved Parmesan, for garnish Instructions: Prepare the vinaigrette, just before use. Place the lemons in a small microwave-safe bowl and microwave until the essential oils in the skin are released. Since these will be hot coming from the microwave, you will need to set them aside briefly, until they cool just enough to handle. Pour vinegar into a blender, turn it on, and then squeeze in 1emon juice from the micro-waved lemons. Leaving the blender running, add 1 at a time through the feed opening: garlic, mustard, chives, basil, Parmesan, and pepper and blend until smooth. While keeping the blender running, add oil through the feed opening in a slow stream. Set aside until needed. In a large mixing bowl combine kidney beans, chick peas, green beans, artichoke hearts, and black olives. Dress with enough vinaigrette to coat well, then gently fold in pasta, scallops, shrimp, tuna, peas, and grape tomatoes. Taste and adjust dressing as needed. Do not feel compelled to use all of the dressing. You want enough to complement the ingredients of the salad without overcoming their flavors. (You can always serve dressing on the side, or add more to the salad if you wish. The pasta will absorb some of the vinaigrette.) Transfer to serving bowls or serve family style. Garnish with basil sprigs and shaved Parmesan. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]

" 12752,"Grilled Tuna With Mojo 1/2 to 1 small fresh jalapeno or serrano cl 4 cloves garlic, chopped 1/4 cup extra-virgin olive oil, plus more for grilling Handful fresh cilantro, coarsely chopped Juice of 4 limes Kosher salt and freshly ground black pepper 2 (12-ounce) tuna steaks (about 1 1/4 inches thick) 1 tablespoon extra-virgin olive oil Steamed green beans, for serving, optional Instructions:

1. Heat an outdoor grill or a stovetop grill pan to medium-high.
2. Halve cl lengthwise, remove stem, and scrape out seeds.(For maximum heat, do not remove seeds.) Thinly slice cl and set aside.
3. Stir garlic and olive oil together in a medium microwave-safe bowl, cover loosely with plastic wrap, and microwave on HIGH until garlic is soft and aromatic, about 2 minutes. Stir in cl, lime juice, cilantro, and 1 teaspoon salt to hot oil. Set mojo aside to cool until ready to serve.
4. Brush tuna with olive oil and season generously with about 1/2 teaspoon salt and black pepper, to taste. Grill, turning once, until distinct grill marks are seared into fish, 3 to 5 minutes per side for medium rare or 4 to 6 minutes for medium-well. Let rest for 5 minutes.
5. Slice each tuna steak in half, divide among plates, and drizzle with some of mojo. Serve with green beans and any remaining sauce on the side.
   ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 12753,"Upside-Down Butternut Squash Tart 1 sheet frozen puff pastry from a 17.3-ounce box, defrosted 1/3 cup granulated sugar
   Two 2-pound butternut squash
   2 tablespoons fresh thyme leaves, chopped
   2 tablespoon fresh sage leaves, chopped
   Kosher salt
   Freshly grated Parmesan, for garnish
   Instructions: Position an oven rack in the middle of the oven and preheat to 400 degrees F. Put the puff pastry on a cutting board, put an inverted 10-inch nonstick ovenproof skillet on top and cut the pastry with a knife. Transfer the pastry round to a parchment-lined baking sheet and poke all over with a fork. Refrigerate until ready to use.
   Put the sugar in the bottom of the 10-inch skillet. Heat over medium heat, shaking the skillet frequently, until the sugar is a dark caramel color, about 5 minutes. Let cool 5 minutes.
   Meanwhile, separate the necks and bulbs of the squash using a sharp knife. Reserve the bulbs for another use. Cut the stems off the necks and peel the necks with a peeler. Using a mandoline, slice the squash as thinly as possible while keeping them as whole circles.
   Start to arrange 1 layer of overlapping squash slices over the bottom of the skillet in concentric circles. Sprinkle with half the thyme, half the sage and 1/2 teaspoon salt. Lay down another layer of squash and top with the remaining thyme and sage and another 1/2 teaspoon salt. Top with any remaining squash and place the puff pastry round on top.
   Transfer the skillet to a baking sheet and bake until the pastry is golden brown, about 45 minutes. Let cool for 3 minutes in the skillet and invert onto a plate. Top with freshly grated Parmesan. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 12754,"Super Apple Pie 6 ounces unsalted butter, cut into 1/2-inch pieces 2 ounces vegetable shortening, cut into 1/2-inch pieces 5 to 7 tablespoons applejack 12 ounces all-purpose flour, approximately 2 3/4 cups, plus extra for dusting 1 teaspoon table salt 1 tablespoon granulated sugar 3 to 3 1/2 pounds apples, mixture of Granny Smith, Honeycrisp, Braeburn and Golden Delicious, about 6 large apples 1/2 cup sugar, divided 3 tablespoons tapioca flour 2 tablespoons apple jelly 1 tablespoon apple cider 2 teaspoons freshly squeezed lime juice 1/4 teaspoon kosher salt 1/4 teaspoon freshly ground grains of paradise Instructions: For the crust: Place the butter, shortening and applejack into the refrigerator for 1 hour. In the bowl of a food processor, combine the flour, salt and sugar by pulsing 3 to 4 times. Add the butter and pulse 5 to 6 times until the texture looks mealy. Add the shortening and pulse another 3 to 4 times until incorporated. Remove the lid of the food processor and sprinkle in 5 tablespoons of the applejack. Replace the lid and pulse 5 times. Add more applejack as needed, and pulse again until the mixture holds together when squeezed. Weigh the dough and divide in half. Shape each half into a disk, wrap in plastic wrap and refrigerate for at least 1 hour and up to overnight. For the filling: Peel and core the apples. Slice into 1/2-inch thick wedges. Toss all of the apples with 1/4 cup of the sugar, place in a colander set over a large bowl and allow to drain for 1 1/2 hours. Transfer the drained liquid to a small saucepan, place over medium heat and reduce to 2 tablespoons. Set aside to cool. Toss the apples with the remaining sugar, tapioca flour, jelly, cider, lime juice, salt and grains of paradise. For assembling and baking the pie: Preheat oven to 425 degrees F. Remove one disk of dough from the refrigerator. Place the dough onto a lightly floured piece of waxed paper. Lightly sprinkle the top of the dough with flour and roll out into a 12-inch circle. Place into a 9 1/2 to 10-inch tart pan that is 2-inches deep. Gently press the dough into the sides of the pan, crimping and trimming the edges as necessary. Set a pie bird in the center of the bottom of the pan. Place the apples into the unbaked pie shell in concentric circles starting around the edges, working towards the center and forming a slight mound in the center of the pie. Pour over any liquid that remains in the bowl. Roll out the second pie dough as the first. Place this dough over the apples, pressing the pie bird through the top crust. Press together the edges of the dough around the rim of the pie. Brush the top crust with the reduced juice everywhere except around the edge of pie. Trim any excess dough. Place the pie on a half sheet pan lined with parchment paper and bake on the floor** of the oven for 30 minutes. Transfer to the lower rack of the oven and continue to bake another 20 minutes or until the apples are cooked through but not mushy. Remove to a rack and cool a minimum of 4 hours or until almost room temperature. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 12755,"Strawberries with Balsamic Vinegar 4 cups strawberries, quartered 4 tablespoons balsamic vinegar 2 tablespoons sugar Freshly ground black pepper Instructions: Toss the strawberries, balsamic vinegar, sugar, and freshly ground black pepper to taste, in a mixing bowl. Divide the berries among martini glasses and serve immediately. ","[Barolo, Barbaresco, Chianti Classico, Rioja]" 12756,"Turkey-Snow Pea Grain Bowl 1 cup quinoa 1/4 cup pine nuts 1/4 cup extra-virgin olive oil 1 red onion, thinly sliced 1 pound ground turkey 3 cloves garlic, sliced 1/2 teaspoon pumpkin pie spice Kosher salt and freshly ground pepper 8 ounces snow peas, halved 3/4 cup fresh mint, roughly chopped 3/4 cup fresh parsley, roughly chopped 1/4 cup pomegranate seeds Instructions: Cook the quinoa as the label directs; fluff with a fork. Meanwhile, toast the pine nuts in a large nonstick skillet over medium-high heat, stirring occasionally, until golden, about 4 minutes. Transfer to a small bowl. Heat 1 tablespoon olive oil in the same skillet over medium-high heat. Add the red onion and cook, stirring occasionally, until softened and browned in spots, about 7 minutes. Add 1 tablespoon olive oil, the turkey, garlic, pumpkin pie spice, 1/2 teaspoon salt and a few grinds of pepper. Cook, breaking up the meat with a wooden spoon, until beginning to brown and no longer pink, 3 to 4 minutes. Add 1 more tablespoon olive oil and the snow peas to the skillet and cook, stirring, until bright green and crisp-tender, 1 to 2 minutes. Stir in the pine nuts and season with salt and pepper. Stir the remaining 1 tablespoon olive oil into the quinoa and season with salt and pepper. Divide the quinoa and turkey mixture among bowls. Top with the mint, parsley and pomegranate seeds. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 12757,"Chicken a la King 1/4 cup plus 1 tablespoon unsalted butter 2 large shallots, minced 6 tablespoons all-purpose flour 1/4 cup dry sherry 3 3/4 cups chicken broth, homemade or low-sodium canned 6 sprigs plus 1 tablespoon minced flat-leaf parsley 1 sprig fresh thyme 1 teaspoon kosher salt, plus more, to taste 1/2 teaspoon freshly ground black pepper, plus more, to taste Pinch cayenne pepper Pinch freshly grated nutmeg 1/2 pound shiitake mushrooms, trimmed and cut into 1/2-inch slices 1/2 cup creme fraiche or heavy cream 4 cups 1-inch cubed poached chicken, recipe follows 1 tablespoon snipped fresh chives Serving suggestions: Buttered noodles, toast points, biscuits, or crepes 10 sprigs parsley 2 sprigs fresh thyme 1 small onion, halved 1 small carrot, halved 1 stalk celery, halved 3 pounds chicken breasts halves, on the bone and fat trimmed 5 to 6 cups chicken broth, homemade or low-sodium canned Instructions: In a large saucepan over medium heat, melt 1/4 cup of the butter, and saute the shallots until softened, about 4 to 5 minutes. Sprinkle in the flour, and cook, stirring with a wooden spoon for 2 minutes. Whisk in the sherry and broth and bring to a boil while stirring. Add the parsley and thyme sprigs, lower the heat to maintain a gentle simmer. Cook the sauce for 30 minutes, stirring frequently.
Meanwhile, heat the remaining butter in a large skillet over medium-high heat, saute the mushrooms until golden brown, about 5 minutes. Season with salt and pepper. Strain the sauce into mushrooms and season with the salt, pepper, cayenne, and nutmeg. Whisk in the creme fraiche.
Add the minced parsley, chicken, and chives to the sauce, and bring to a simmer. Adjust seasoning with salt and pepper. Serve immediately over noodles, toast points, split baking powder biscuits or wrapped in crepes. 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, and cool the chicken in the liquid 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.
Yield: 4 to 6 servings ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 12758,"Peanut Butter and Jelly Cheesecake 20 whole chocolate sandwich cookies, such as Oreos 3 tablespoons unsalted butter, melted 2 tablespoons sugar Pinch salt 2 1/2 pounds cream cheese, room temperature 1 1/2 cups sugar 3/4 cup sour cream 5 eggs 2 yolks 1/2 teaspoon salt 1 teaspoon vanilla 3/4 cup creamy peanut butter 1/2 cup jelly (if you are using one that is pale, you may consider a drop of food coloring to perk up the color) 2 cups heavy cream 2 tablespoons unsalted butter 1 pound semisweet or bittersweet chocolate, finely chopped Instructions: Making the cheesecake: Preheat the oven to 325 degrees F. In a food processor pulverize the chocolate sandwich cookies, butter, sugar and salt. Pour into a 9-inch springform pan and pat flat with your fingertips, bringing the cookie crumbs up the sides slightly. Bake the crust for about 10 minutes or until set. In a stand mixer, fitted with the beater blade, mix the cream cheese on low speed, scraping down the sides to make sure it is smooth. Add the sugar and sour cream. Add the eggs and yolks one at a time, mixing well after each. Add the salt and vanilla. Split the batter into two bowls. Add the peanut butter to one bowl and add the jelly to the second. Place the pan on a baking sheet. Spread the peanut butter batter over the crust, smoothing out the top. Very carefully add the jelly batter over the peanut butter batter. Place the cheesecake in the center of the oven. Place a second baking sheet on a lower shelf and fill it with water. The water will create steam in the oven and prevent the cheesecake from developing a hard crust. Bake for about 60 minutes or until set in the center. The top will souffle slightly. Allow the cheesecake to cool to room temperature, then refrigerate until thoroughly chilled, at least 4 hours. After one hour in the refrigerator, loosely cover with plastic. Carefully run a thin-bladed knife around the edge of the pan. Un-mold the cake from the pan. To make the ganache: In a saucepan, bring the cream to a simmer. Remove from the heat, add the butter and chopped chocolate. Allow to sit for 2 minutes, then stir gently, until totally smooth. Place the cheesecake on a cooling rack that is sitting above a baking sheet, lined with parchment. This will catch the excess ganache. Let the cake sit on the rack until the ganache has set up, about 45 minutes. To decorate the sides see the above video. Use a thin knife, dipped in a pitcher of hot water to cut the cake. When you cut into it, the peanut butter and jelly layers will reveal themselves. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 12759,"Scallops Sauteed in Macadamia Nut Oil with a Macadamia Nut Crust 2 cups macadamia nuts 7 scallops 3 tablespoons macadamia nut oil 1 bulb fennel 1 tablespoons water Salt and pepper 1 piece star anise Instructions: Toast the macadamia nuts in the oven for about 5 to 10 minutes until they are toasted blonde, watch them carefully as they burn quickly. Once they are toasted blonde, let them cool down and grind them. Cut 7 scallops into 2 horizontal pieces. Brush them lightly with macadamia nut oil and press them into the ground macadamia nuts to coat completely. Arrange them on a baking sheet and set aside. Remove the greens from the fennel and reserve for garnish or another use. Slice the bulb thinly and put the pieces in a small frying pan with the macadamia nut oil, water, salt, pepper, and star anise. Bring to a simmer and cover for 15 to 20 minutes, simmering slowly until it is the consistency of a compote. Set aside. Heat on high in the oven for 10 minutes before using. Put the sheet with the scallops in the oven only for 2 minutes just to stiffen the scallops and cook through. Place the fennel confit in the center of the plate and arrange the 3 1/2 roasted scallops in the shape of a fan. Garnish with the fennel greens. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]

" 12760,"Mock Colada 2 tablespoons freshly squeezed lime juice 1/2 cup pineapple juice 2 tablespoons coconut milk 1 tablespoon honey 1/4 cup coconut-flavor seltzer 2 maraschino cherries 2 small wedges fresh pineapple Instructions: Add 3 to 4 ice cubes to a cocktail shaker, plus the lime juice, pineapple juice, coconut milk and honey. Cover and shake to dissolve the honey and chill the drink. Strain into a 15- to 20-ounce hurricane glass filled with crushed ice. Top off with the seltzer. Spear the maraschino cherries and pineapple wedges on a cocktail pick for the garnish. ","[Chardonnay, Sauvignon Blanc, Moscato, Riesling]" 12761,"Creamy Cheddar Polenta with Fresh Herbs 1 cup whole milk Kosher salt 1 cup cornmeal (1/2 cup medium grind, 1/2 cup fine grind) 3 tablespoons butter 1 tablespoon extra-virgin olive oil 1 cup shredded sharp white Cheddar Freshly ground black pepper Assorted finely chopped fresh herbs, such as thyme and rosemary, for topping Instructions: Bring 2 cups of water, the milk and a very large pinch of salt to a boil in a medium saucepan. Reduce the heat so the liquid is at a low simmer, and add the cornmeal in a slow and steady stream, constantly whisking to prevent lumps. Cook the polenta at a low simmer, stirring occasionally, for 15 minutes; if the mixture gets too thick, add water 1/2 cup at a time.
Remove from the heat, stir in the butter and olive oil and then stir in the Cheddar. Season with kosher salt and freshly ground black pepper.
Serve immediately in mini cups, topped with chopped herbs ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 12762,"Chilled Beets and Asparagus with Garlic Chive Blossoms 2 bunches baby beets, peeled and quartered 1 bunch asparagus, trimmed and cut on the bias 1 cup water 1/2 cup orange blossom water 1 1/2 cups sugar 1 tablespoon fresh lemon juice 1 bunch garlic chives with blossoms, roughly chopped 4 ounces goat cheese About 8 cups cleaned mixed greens, for serving Instructions: First, a note on beets: they'll stain anything! Make sure you wear gloves as you're peeling the beets unless you want your hands to be an attractive magenta color! Place the quartered beets in a large saucepan and cover with cold water. Place over medium high heat and bring to a boil. Immediately lower the heat to medium and let the beets cook for about 20 minutes or just until fork tender. Drain the beets and run them under cold water. Drain and set aside. As you're doing this, get another pot of water boiling and drop the prepped asparagus into it for just 2 minutes. Drain the asparagus and run it under cold water immediately. This is called blanching. Drain and add to the beets. In yet another saucepan, add the water, orange blossom water, sugar and lemon juice. Bring to a boil, reduce the heat to medium and simmer until the glaze has reduced by half and has thickened slightly. Toss with the vegetables, and add the roughly chopped garlic chives. Top with the chive blossoms and crumbled goat cheese and serve as a first course on a bed of mixed greens. ","[Riesling, Sauvignon Blanc, Vermentino, Grner Veltliner]" 12763,"5 Minute Bread Pudding 1 can sweetened condensed or reduced fat sweetened condensed milk 2 jiggers brandy Whipped cream in spray top canister from your dairy aisle Ground or grated nutmeg, for garnish 1 loaf store bought frosted or unfrosted cinnamon raisin bread, unsliced 1/2 stick butter, softened Instructions: Heat a griddle pan over medium heat. Cut 4 thick slices of cinnamon raisin bread. Butter both sides of the bread slices with softened butter. Grill bread until brown and crispy on both sides, 2 minutes on each side. While bread grills, in a small saucepot, heat sweetened condensed milk or reduced fat sweetened condensed milk over medium low heat for 4 minutes. Remove from heat and stir in brandy. Cut each grilled slice of bread into quarters and pile into 4 dessert cups. Top bread with a few spoonfuls of hard sauce of sweetened condensed milk and brandy and a generous swirl of whipped cream. Garnish cream with a sprinkle of nutmeg and serve. ","[Chardonnay, Riesling, Moscato, Sparkling wine]" 12764,"Breaded Chicken Cutlet with Ham, Triple Creme Cheese and Baby Arugula 2 tablespoons red wine vinegar 1 teaspoon Dijon mustard Salt and freshly ground black pepper 1/4 cup extra-virgin olive oil 4 ounces baby arugula 1 cup all-purpose flour 3 large eggs, lightly beaten 2 cups panko breadcrumbs Salt and freshly ground black pepper Four 6-ounce boneless, skinless chicken breasts 6 tablespoons unsalted butter 2 tablespoons olive oil 4 ounces Red Hawk triple creme cheese (can substitute brie), thinly sliced 8 thin slices Virginia ham or prosciutto Instructions: For the arugula salad: Whisk together the vinegar, mustard and some salt and pepper in a large bowl. Slowly whisk in the oil until emulsified. Add the arugula and toss to coat the leaves with the vinaigrette. Season with salt and pepper. For the chicken: Place the flour, eggs and breadcrumbs in 3 separate shallow bowls and sprinkle each with salt and pepper. Place each chicken breast between 2 pieces of plastic wrap and pound to 1/4-inch thickness. Sprinkle the chicken on both sides with salt and pepper, dredge each breast in the flour and tap off excess. Dip into the egg wash and let any excess drip off, and then dredge on both sides in the breadcrumbs. Place on a baking rack set over a baking sheet. Preheat 2 large nonstick saute pans over high heat. Add 3 tablespoons of the butter and 1 tablespoon of the oil to each pan and heat until the butter is melted and sizzling. Place 2 breasts in each pan and cook until golden brown, about 4 minutes. Flip the breasts over and continue cooking until golden brown and the chicken is cooked through, about 3 minutes longer. Remove each breast to a large plate and immediately top each breast with a few slices of cheese, a few slices of ham and some of the arugula salad. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]

" 12765,"Mini Spicy Shrimp Salad Sandwiches 2 tablespoons olive oil 1 pound (16-20 count) large shrimp, shelled and deveined 1 teaspoon kosher salt 1 teaspoon coarsely ground black pepper 1 shallot, minced 1 stalk celery, minced 1 jalapeno, minced 1/2 lemon, juiced 1 tablespoon chopped parsley leaves 1 tablespoon chopped chives Pinch cayenne 1/2 cup mayonnaise Sweet Onion Jam, recipe follows when ready to serve. 2 red onions, thinly sliced 1/2 cup red wine vinegar 1/2 cup dry red wine 1/2 cup sugar Pinch salt Pinch pepper In a medium saucepan, add the onions, vinegar, wine, sugar and salt and pepper. Cook over low heat until reduced by half. The liquid will become syrupy. Stir in the lemon juice and season with more salt and pepper, if needed. Instructions: 12 mini soft dinner rolls, toasted In a saute pan, over medium heat, add the olive oil. Season the shrimp with salt and pepper. Add the shrimp to the pan and cook for about 2 minutes on each side. Put in the refrigerator to chill down. In a large bowl, mix the remaining ingredients and set aside. Once the shrimp are cool, cut into pieces and add to the mayonnaise sauce. Cover and refrigerate to chill. Put equal amounts of shrimp salad on the rolls and top with Sweet Onion Jam. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 12766,"Chocolate Fondue 6 ounces bittersweet or semisweet chocolate, chopped 1/4 cup heavy cream 1 teaspoon pure vanilla extract Fruit, cake cubes, cookies, marshmallows and/or pretzels, for dipping Instructions: Put the chocolate, cream and vanilla in a medium microwave safe bowl and microwave in 30 second increments, stirring until the chocolate is melted and smooth. Serve warm with assorted dippers. ","[Riesling, Moscato, Port]" 12767,"Pan Roasted Salmon with White Bean-Ancho cl Broth, Cilantro Pesto and Roasted Shallots with Sauteed Kale 2 cups cilantro leaves 2 tablespoons pumpkin seeds 2 cloves garlic 3 tablespoons fresh lime juice 1/2 cup olive oil 1/4 cup freshly grated parmesan cheese Salt and pepper 6 cups fish stock 2 ancho chiles, soaked, seeded and julienned 1 cup cooked white beans 3 shallots, roasted, peeled and sliced thinly 1 tablespoon honey Salt and pepper Four 6 ounce salmon fillets Olive oil Salt and pepper 1 1/2 pounds young kale, stems and leaves coarsely chopped 3 tablespoons olive oil
2 cloves garlic, finely sliced
1/2 cup vegetable stock or water
Salt and pepper
Salt and pepper 2 tablespoons red wine vinegar Instructions: For the cilantro pesto: Combine in a blender and blend until smooth. Season with salt and pepper to taste. For the white bean broth: Place fish stock in a medium saucepan over high heat and cook until reduced by half. Add the chiles, white beans and shallots and cook for 5 minutes. Add honey. Season with salt and pepper to taste. For the salmon: Heat a grill pan or saute pan over high heat until almost smoking. Brush the salmon with olive oil on both sides and season with salt and pepper. Saute skin-side down until golden brown, turn the fillets over, reduce heat to medium and continue cooking for 3-4 minutes for medium doneness. For the sauteed kale: Heat olive oil in a large saucepan over medium-high heat. Add the garlic and cook until soft, but not colored. Raise heat to high, add the stock and kale and toss to combine. Cover and cook for 5 minutes. Remove cover and continue to cook, stirring until all the liquid has evaporated. Season with salt and pepper to taste and add vinegar. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Gavi]" 12768,"Carrot Cake Whoopie Pies One 18-ounce box carrot cake mix 1 stick (4 ounces) unsalted butter, at room temperature 3 large room temperature eggs 1/2 cup raisins 1 carrot, grated 12 ounces room temperature cream cheese 1 1/2 sticks (6 ounces) unsalted butter, at room temperature 1 1/2 cups confectioners' sugar 1 1/2 teaspoons pure vanilla extract 1/2 cup finely chopped walnuts Instructions: For the whoopie pies: Preheat the oven to 375 degrees F. Line cookie sheets with parchment paper. In a large bowl, beat the carrot cake mix, butter and eggs until incorporated. Stir in the raisins and carrots. Refrigerate for at least 30 minutes or up to 2 hours. Using a small ice cream scoop, drop the batter by 2-tablespoon mounds onto the prepared cookie sheets. Bake until golden brown, 10 to 12 minutes, rotating the sheets halfway through. Remove and cool 5 minutes on the sheets before moving to a wire rack and cooling completely. For the filling: In a mixing bowl, beat together the cream cheese, butter, confectioners' sugar and vanilla with a hand mixer until well combined and light and fluffy. To assemble: Put the filling into a resealable bag and snip the corner to make a 1/2-inch opening. Put the walnuts into a shallow dish or pie plate. Flip over one carrot cake cookie and pipe a dollop of filling onto the center. Top with another cookie and press gently to spread the filling to the edges. Roll the edges of the whoopie pie in the chopped walnuts and set aside. Repeat with the remaining cookies and filling. Arrange the pies on a serving platter and serve. From Food Network Kitchens; after further testing and to ensure the best results this recipe has been altered from what was in the actual episode. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 12769,"Superfood Dumplings 1 tablespoon canola or olive oil 3/4 cup minced or grated onions (about 1/2 medium onion) 1 1/2 tablespoons minced ginger (a 1-inch piece) 8 cloves garlic, minced or grated 14 ounces firm tofu, chopped into 1/4-inch pieces 2 tablespoons low-sodium soy sauce 1 teaspoon toasted sesame oil 2/3 cup 1/4-inch sliced scallions 1/2 cup shredded Napa cabbage (greens only), plus 2 to 4 whole leaves for steaming 1/2 cup shredded carrots (about 1/2 medium carrot) 2 tablespoons chopped fresh cilantro 3/4 teaspoon kosher salt 1/8 teaspoon ground black pepper 1 egg, lightly beaten Twenty four 4-by-4-inch dumpling wrappers Low-sodium soy sauce Sliced scallions Instructions: For the dumplings: Heat the oil in a large nonstick skillet set over medium-low heat. Add the onions and cook, stirring occasionally, until translucent, about 5 minutes. Add the ginger and garlic and cook, stirring, until softened, about 1 minute.
Add the tofu, increase the heat to high, and cook, stirring constantly, until the tofu is dry and golden, about 5 minutes.
Add the soy sauce and sesame oil and cook until the liquid evaporates. Turn off the heat. Stir in the scallions, cabbage, carrots, cilantro, salt and pepper.
Place the filling in a strainer and cool to handle, 10 to 15 minutes. Squeeze out any excess moisture. Place the mixture in a large bowl, add the egg and mix thoroughly.
Fill a small bowl with cold water. Place a dumpling wrapper in your hand, then spoon 1 tablespoon of the filling into the wrapper. Use your finger to rub water along the edge of the wrapper and fold in half to enclose the filling, pressing the edges to seal tightly. Repeat for the remaining wrappers and filling.
Line a bamboo steamer with cabbage leaves. Arrange the dumplings in a single layer so they are not touching, cover the steamer with a tight-fitting lid and cook over a water bath until the filling is firm and the wrapper is translucent and slightly gummy to the touch, 15 to 20 minutes. Depending on the size of the steamer, you may need to do this in two batches.
For the sauce: Combine some soy sauce with sliced scallions.
Serve the dumplings immediately with the dipping sauce. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 12770,"Grilled Pineapple Cocktail 1 canned pineapple ring 2 ounces canned pineapple juice 2 ounces a?ejo tequila 1 ounce lime juice 1 lime wedge Instructions: Preheat a grill or grill pan to medium-high heat. Dry the pineapple ring with a paper towel; this helps the pineapple develop good grill marks. Grill the pineapple for 1 minute per side, then remove. Add the grilled pineapple to a 12-ounce glass, leaning it on the side of the glass. Fill the glass with ice, helping keep the pineapple in place. Add the pineapple juice, tequila and lime juice. Top with the lime wedge and enjoy. ","[Margarita, Paloma, Sauvignon Blanc, Pinot Grigio]" 12771,"Grilled Mushroom Salad with Pecan Vinaigrette 1/2 cup olive oil 2 tablespoons balsamic vinegar 2 teaspoons finely minced shallots 1 teaspoon finely chopped fresh thyme Salt and freshly ground pepper 1 1/2 pounds wild mushrooms such as chanterelle, oyster and/or shiitake 2 quarts lightly packed savory greens such as a combination of frisee, arugula, and cress Pecan Vinaigrette, recipe follows 3 small ripe pears, peeled, cored and sliced 1/2 cup lightly toasted whole pecans Specialty savory sprouts such as daikon, corn, lentil or fenugreek and nasturtium or other edible flower petals, as garnish 1/3 cup toasted pecan oil 1/3 cup grapefruit juice 1 teaspoon brown sugar, or to taste 1 tablespoon finely chopped fresh mint Hot sauce, to taste Salt and freshly ground pepper Instructions: Whisk together the olive oil, vinegar, shallots, thyme, salt, and pepper. Thread the mushrooms on thin metal or soaked wood skewers and arrange on a baking sheet. Brush with the olive oil mixture and grill over moderately hot coals on both sides until tender and golden brown. Remove mushrooms from skewers and quarter or slice thickly. Toss greens and mushrooms pecan vinaigrette and arrange on plates with pears, toasted pecans and sprouts. Serve immediately. Whisk the oil, grapefruit juice and sugar together until sugar is dissolved. Stir in mint and add drops of hot sauce and salt and pepper to taste. Let sit for at least 30 minutes for the flavors to develop. ","[Chardonnay, Pinot Gris, Sauvignon Blanc, Riesling]

" 12772,"Lobster and Sea Scallops with Spring Vegetables 2 pounds wild mushrooms 2 quarts cold water 2 sprigs fresh thyme 1 large leek, washed and chopped 1 cup chopped carrot 1 cup chopped celery 2 cups chopped onion Salt and pepper 4 steamed whole lobsters 8 ramps sliced lengthwise in 1/2 4 tablespoons butter 1 large leek, washed and diced 4 cup wild mushrooms such as morels, chanterelles, trumpets, golden oyster 1 tablespoon chopped shallot 2 teaspoon chopped garlic 2 tablespoons olive oil 16 jumbo sea scallops washed and patted dry 8 ounces haricots verts, blanched 2 cups wild mushroom consomme Micro-greens Instructions: To make consomme: Put all ingredients into a stockpot and bring to a boil. Cook until liquid is reduced by two-thirds. Strain and season with salt and pepper, if necessary Take claws out of shells, try to keep whole. Take tails out of shells and cut in half. Blanch the ramps in boiling salted water for 8 to 10 minutes or until al dente. Melt 2 tablespoons of butter in a skillet over medium heat. Add the leeks and saute for 5 to 10 min. Add blanched ramps and cook until leeks and ramps caramelize to a golden brown. Sautee mushrooms with shallot and garlic in olive oil. Place a saute pan over high heat and add the remaining butter. Heat until butter turns golden brown, sear scallops on both sides until golden brown. If necessary, finish scallops in oven. Lay out 8 bowls and mound the leek and ramp mixture in the center. Next arrange the scallops, haricots verts and mushrooms. Lay the half tail down on the leeks and place the claw on top. Pour the hot consomme into the bowl and top with micro-greens and serve immediately. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, C?tes du Rh?ne]

" 12773,"Lemon Pizza 7 ounces pizza dough 2 tablespoons heavy cream 3 ounces mozzarella knots, shredded 6 thin slices ham 1/4 small onion, thinly sliced 2 teaspoons fresh lemon juice 1 cup loosely packed baby arugula Freshly ground black pepper Instructions: Place a pizza stone on the floor or the lowest rack of your oven. Preheat the oven to 500 degrees F. Pat the pizza dough into a 12-inch diameter circle and place it on a peel. Spread on the heavy cream, then the mozzarella. Place the ham slices on evenly and scatter the onions over the top. Sprinkle the lemon juice over everything. Slide onto the stone and bake for 8 to 10 minutes. Cover the pizza with the baby arugula and grind on some black pepper. Buon Appetito! ","[Prosecco, Pinot Grigio, Sauvignon Blanc, Vermentino]" 12774,"Cavatelli alla Vodka 1 tablespoon extra-virgin olive oil 1 tablespoon butter
1 onion, minced
Kosher salt and freshly ground black pepper 1 tablespoon tomato paste
1 teaspoon crushed red pepper
2 cloves garlic, minced
Kosher salt and freshly ground black pepper
1/3 cup vodka
One 28-ounce can crushed San Marzano tomatoes
1/2 cup heavy cream
1 pound cavatelli pasta, recipe follows (or use ready-made fresh or frozen) Fresh basil, torn, for garnish
Grated Parmigiano-Reggiano, for garnish Crusty Italian bread, for serving 2 1/2 cups 00 flour 1 cup semolina flour, plus more for sprinkling 1 cup room-temperature water 1 tablespoon extra-virgin olive oil 1/2 teaspoon kosher salt
Instructions: Heat a saucepan over medium heat. Add the oil and butter and cook until foaming. Add the onions, season with a little salt and saute until translucent, about 10 minutes. Add the tomato paste and cook for another minute. Add the crushed red pepper, garlic and some salt and pepper. Cook for 15 more seconds. Add the vodka and deglaze the pan. Add the crushed tomatoes and simmer until the alcohol smell subsides, then add the cream. Let it cook down until it is slightly reduced and flavorful, about 8 minutes. Season with salt and pepper. Meanwhile, bring a pot of water to a boil and salt generously. Cook the pasta to al dente, 4 to 5 minutes for fresh, or according to the package instructions. Toss the sauce with the hot pasta and garnish with fresh basil and grated Parm. Serve with a crusty hunk of Italian bread. Combine the 00 and semolina flours with the salt on a clean working surface, form into a mound and make a well in the center. Combine the water, olive oil and salt and add the mixture a little at a time (see Cook's Note). Using a fork, start to mix the dry ingredients into the wet until a shaggy mass forms. Knead vigorously until the dough is smooth, elastic and bounces back when pressed, about 10 minutes. Cut the dough in half and work with one piece at a time (cover the other piece with a clean, damp kitchen towel). Using a bench scraper or knife, cut a walnut-sized piece of dough and roll it into a thin rope about 1/3 inch in diameter. Using the 4 fingers of your hand (no thumb), roll the rope of dough back and forth until it is a long, slender, tube-like shape (but not enclosed like a tube). Halve the pieces of pasta lengthwise. Set aside on a clean town sprinkled with semolina flour. Repeat with the remaining dough. Rest the pasta for 30 minutes. To cook, generously salt a large pot of boiling water. Add the cavatelli and cook until al dente, 4 to 5 minutes. Drain and use with your sauce recipe of choice. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 12775,"Tiramisu 5 fresh eggs, separated 5 tablespoons sugar 17 1/2 ounces mascarpone cheese 30 ladyfingers 2 cups espresso coffee 2 tablespoons coffee powder Instructions: Whip the egg whites until they form hard peaks, set aside. Whip the egg yolks with the sugar until you reach a pale yellow color. Whip in the mascarpone cheese for 5 minutes. Fold in the egg whites to the mascarpone cream and mix. Pour a layer of mascarpone cream into a large glass bowl or small individual bowls top with a layer of ladyfingers soaked in the espresso coffee. Repeat this operation 2 more times. Finish with a mascarpone cream layer and sprinkle with the coffee powder. ","[Chardonnay, Pinot Grigio, Prosecco, Sparkling Shiraz]" 12776,"Provencal Summer Squash and Potato Gratin Cooking spray 1 medium yellow summer squash (about 8 ounces) 1 medium zucchini (about 8 ounces) 1 small Yukon gold potato, about 4 ounces, scrubbed and thinly sliced 1/4 small sweet onion, such as Vidalia, thinly sliced
Kosher salt and freshly ground black pepper 1 sprig fresh rosemary, leaves removed 1 tablespoon olive oil 1/4 cup (1 1/2 ounces) freshly grated Manchego cheese Instructions: Preheat the oven to 375 degrees F. Lightly mist a shallow 2-quart baking or gratin dish with cooking spray. Thinly slice the squash, zucchini, potato, and onion 1/4-inch thick with a mandolin or by hand. Shingle the vegetables in the prepared baking dish in one layer. Season with salt and pepper. Sprinkle with the rosemary leaves and drizzle with olive oil. Cover with foil and bake until the potatoes are tender, 30 to 35 minutes. Remove the foil; sprinkle with the cheese. Bake until the cheese is browned and most of the liquid has evaporated, about 45 minutes more. Let stand at least 10 minutes. Serve warm or at room temperature. ","[Rhone Blends, GSM, Chianti, Tempranillo]" 12777,"\Homemade\ Pizza Bursting with NatureSweet Cherry Tomatoes 1 pre-made 12-inch pizza dough or pre-baked crust 1/2 cup tomato or alfredo sauce 1 cup shredded mozzarella cheese 1 package NatureSweet Cherry Tomatoes, halved 1/4 cup grated parmesan cheese 2 tablespoons chopped fresh basil Instructions: Preheat oven to 450 degrees F or as directed on package for baking pizza. Spread sauce over pizza dough or crust. Top evenly with mozzarella cheese. Arrange tomatoes cut side up on cheese Sprinkle parmesan cheese on top of tomatoes Bake as directed or until cheese is bubbly and crust is browned. Top with basil after removing from oven. Let sit for 5 minutes and serve warm. ","[Chardonnay, Pinot Grigio, Vermentino, Sauvignon Blanc]" 12778,"Yuca Fries with Sriracha-Lime Mayo 2 yuca, peeled and cut into wedges, 1/4-inch wide by 3 inches long 4 cups chicken stock 1/3 cup cider vinegar 2 cloves garlic, smashed 6 cups vegetable oil Kosher salt and freshly ground pepper 1/2 cup mayonnaise 1/4 cup chopped fresh cilantro, plus more for garnish 2 cloves roasted garlic 2 tablespoons fresh lime juice 1 tablespoon agave nectar 1/4 teaspoon Sriracha (an Asian chili sauce) Instructions: Combine the yuca, chicken stock, vinegar, smashed garlic, and 2 cups water in a medium saucepan. Bring to a boil, reduce the heat, and simmer, 9 to 10 minutes. Drain and let dry on a baking sheet. Combine the mayonnaise, 1/4 cup cilantro, roasted garlic, lime juice, agave, and Sriracha in a small bowl. Heat the vegetable oil in a large heavy-bottomed pot to 350 degrees F. In batches, fry the yuca for about 3 minutes, turning after each minute, until the fries are lightly golden. Drain on a paper towel-lined baking sheet; sprinkle with salt and garnish with cilantro while warm. Serve with the sriracha-lime mayo. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 12779,"Pistachio White Chocolates 1 cup unsalted roasted pistachios (if you can only find salted, that's fine; just omit adding salt) 1/2 cup white chocolate chips
1 tablespoon sugar
1/8 teaspoon kosher salt
1/2 teaspoon almond extract
1/2 teaspoon vanilla extract
2 cups milk or almond milk Instructions: For the pistachio white chocolate butter: Combine the pistachios, white chocolate chips, sugar, salt, almond extract and vanilla in a food processor and blend, scraping the sides occasionally, until very creamy and spreadable, about 10 minutes. For the white hot chocolate: Gently heat the milk in a saucepan over medium heat and whisk in 4 to 6 tablespoons of the pistachio butter (4 tablespoons for a nice, light, not-too-sweet situation, or 6 for a very rich desserty sitch!). Save the remaining pistachio butter for another use. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 12780,"Grilled Pork Chops 1/4 cup olive oil 2 tablespoons Dijon mustard
2 tablespoons apple juice
2 tablespoons chopped fresh parsley, plus more for serving 1 teaspoon lemon zest plus 1 tablespoon lemon juice (1/2 lemon)
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
2 cloves garlic, minced 4 bone-in or boneless pork chops, thick sliced 1 tablespoon olive oil 1/2 Vidalia onion, diced
1 1/2 cups fresh or frozen mango chunks 2 tablespoons apple juice
1 piece lemon peel plus 1 tablespoon lemon juice (1/2 lemon) 1 tablespoon sugar
1/2 teaspoon ground cumin
2 apples, such as Gala or Pink Lady, peeled, cored and chopped 1 cinnamon stick
Instructions: For the grilled pork chops: Whisk together the olive oil, mustard, apple juice, parsley, lemon zest and juice, salt, pepper and garlic in a medium bowl. Put the pork chops in a baking dish or resealable gallon-sized bag. Pour the marinade over the meat. Marinate for at least 1 hour at room temperature and up to 8 hours refrigerated. For the apple-mango chutney: Meanwhile, heat a medium saucepan over medium-high heat. Add the olive oil and heat until hot and shimmering. Add the onion and cook until softened, 2 to 3 minutes. Add the mango, apple juice, lemon peel and juice, sugar, cumin, apples and cinnamon stick. Cook over medium heat, stirring often and allowing the mixture to bubble and reduce, 15 to 20 minutes. Remove the lemon peel and cinnamon stick before serving. The chutney can be stored in an airtight container for up to a week. Preheat an indoor grill pan to medium heat. Grill the pork chops until an instant-read thermometer inserted into the thickest part of the chops registers 145 degrees F, 4 to 5 minutes per side. Let the meat rest for 5 minutes before serving. Garnish with the chutney and chopped parsley. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Tempranillo]" 12781,"Fish Sandwich with Fra Diavolo Mayonnaise 2 cups lobster stock 1 cup canned plum tomatoes and their juices, coarsely smashed 2 tablespoons tomato paste 2 tablespoons extra-virgin olive oil 4 cloves garlic, finely chopped to a paste 1/4 teaspoon crushed red pepper 1 1/4 cup mayonnaise 1 cup finely chopped cooked lobster tail 2 teaspoons finely chopped fresh oregano Kosher salt and freshly ground black pepper 1 cup Chardonnay vinegar 3/4 cup sugar 1 tablespoon kosher salt 4 Fresno chiles, thinly sliced 1/4 head red cabbage, finely shredded 1/4 head green cabbage, finely shredded 1 cup fresh basil leaves, chopped 1/2 medium red onion, coarsely grated Finely grated zest and juice of 2 lemons 1 tablespoon Dijon mustard 1 tablespoon whole-grain mustard Kosher salt and freshly ground black pepper 1/2 cup canola oil 1 quart canola oil 1 cup all-purpose flour Kosher salt and freshly ground black pepper 4 large eggs 1 cup panko breadcrumbs 1 cup plain breadcrumbs 1 cup blue cornmeal Four 6-ounce halibut fillets 4 soft hoagie rolls, sliced in half and lightly toasted Instructions: For the fra diavolo mayonnaise: Bring the lobster stock to a boil in a large saute pan over high heat. Reduce the heat to medium and continue cooking until very thick and reduced to about 1/2 cup, about 15 minutes. Remove to a bowl and refrigerate until slightly cool, about 15 minutes. While the stock is reducing, combine the tomatoes and tomato paste in a medium saucepan and cook over high heat until thickened and reduced to about 1/2 cup, about 15 minutes. Remove to a bowl and refrigerate until slightly cool, about 15 minutes. Heat the olive oil in a small saute pan over medium heat, add the garlic and crushed red pepper and cook until soft, about 2 minutes. Combine the mayonnaise and lobster in a medium bowl, add the reduced lobster stock and tomato puree and mix until combined. Use a slotted spoon to remove the garlic and red pepper mixture from the oil and add the oil to the mayonnaise mixture. Add the oregano and season with salt and pepper. Cover and refrigerate for at least 30 minutes to allow the flavors to meld. For the quick-pickled Fresno chiles: Combine the vinegar, sugar and salt in a small saucepan. Bring to a boil over high heat and cook, whisking occasionally, until the sugar and salt are dissolved, about 3 minutes. Remove from the heat and let cool for 10 minutes. Put the chiles in a small heatproof bowl, pour the vinegar mixture over and set the bowl over an ice bath to cool to room temperature, about 15 minutes. Cover and refrigerate for at least 1 hour and up to 24 hours. For the basil slaw: Combine the red and green cabbages, basil, onion and lemon zest in a large bowl. Whisk together the lemon juice, Dijon and whole-grain mustards and some salt and pepper in a small bowl. Slowly whisk in the canola oil until emulsified. Pour the dressing over the cabbage and toss well to coat. Cover and let sit at room temperature while you make the fish. (Alternatively, prepare the slaw up to 8 hours in advance, cover and refrigerate.) For the fish: Put the canola oil in a large Dutch oven or deep fryer and heat over low heat until it measures 365 degrees F on a deep-fry thermometer. Put the flour in a shallow bowl and season with salt and pepper. In a second shallow bowl, whisk together the eggs until smooth and season with salt and pepper. Combine the Panko, plain breadcrumbs and cornmeal in a third shallow bowl and season with salt and pepper. Season the fish on both sides with salt and pepper. Dredge the fillets in the flour and tap off the excess, dredge in the egg mixture and let any excess drip off, then dredge in the breadcrumb mixture and tap off the excess. Fry the fish in batches until golden brown on both sides and just cooked through, about 5 minutes. Remove with a slotted spoon to a plate lined with paper towels and season with salt. To serve: Spread both sides of the rolls with some Fra Diavolo mayonnaise and top with a fish fillet, some coleslaw and pickled Fresnos. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 12782,"Kiwi Kutee 1-1/2 oz. light rum 1 whole kiwi, skinned and diced 1 oz. lime juice 1 oz. pineapple juice 3 oz. guava juice* Quarter cup freshly chopped guava Lime wheel Instructions: Blend all the ingredients until smooth. Pour into a tall glass filled with crushed ice. Garnish with a lime. ","[Mauvignon Blanc, Moscato, Sauvignon Blanc]" 12783,"Black-Eye Pea Fritter 1 pound dried black-eye peas, picked through and rinsed 1 medium onion, minced 6 garlic cloves, minced 6 scallions, chopped 1/2 cup chopped parsley 1 teaspoon ground allspice 1/2 teaspoon cayenne powder 1 to 2 teaspoons kosher salt Freshly ground black pepper Vegetable oil, for frying Cilantro Yogurt Sauce, for dipping, recipe follows 1 cup plain yogurt 1/2 cup chopped cilantro 1 cup grated and squeezed cucumber 1 garlic clove, minced 2 tablespoons lime juice 1 teaspoon sugar Salt Pepper Instructions: In a bowl, cover the beans with water, and soak overnight in a cool or refrigerated place. After draining the beans, peel off the outer skins. In the bowl of a food processor, pulse the beans until the are finely ground. Turn the mixture out into a bowl. In the bowl of the same food processor, put the onion, garlic, and scallions; process until finely chopped. Add onion mixture to beans, and add the rest of the spices. Put the mixture into the refrigerator for 1/2 hour. Heat the oil to 350 degrees F, using a # 40 ice cream scooper or a tablespoon, drop the mixture into the oil, and fry until golden brown. Drain on paper towels or brown paper bags. Serve with Cilantro Yogurt Sauce. Put the yogurt, cilantro, cucumber, garlic, lime juice, and sugar in a bowl and mix to combine. Season with salt and pepper, to taste. Put mixture into the refrigerator until ready to serve. ","[Chardonnay, Pinot Grigio, Vermentino, Sauvignon Blanc]

" 12784,"Chocolate Pudding Cake 7 ounces semisweet chocolate, finely chopped 2/3 cup whole milk 1/3 cup sugar 1 large egg yolk 1/2 pound (2 sticks) unsalted butter, softened 1 teaspoon pure vanilla extract Instructions: Place the chocolate in a medium bowl and set aside. Combine the milk and all but 1 tablespoon of the sugar in a small saucepan. Heat over medium heat, stirring constantly until the sugar is completely dissolved. Stop stirring and cook until the milk begins to bubble around the edge of the pan. Remove the pan from the heat. Whisk together the egg yolk and the remaining 1 tablespoon sugar in a small bowl. Pour half of the hot milk over the yolk mixture, whisking constantly, until the mixture thickens slightly and reaches 183 degrees on an instant-read thermometer. Immediately pour the mixture over the chocolate. Whisk until the chocolate is melted. Add the butter 1/2 tablespoon at a time, whisking until the butter is melted and the mixture is smooth. Whisk in the vanilla. Scrape the batter into a 6-inch round cake pan and smooth the top with a rubber spatula. Cover the pan with a plastic wrap and place it in the freezer for at leas 6 hours, or overnight. To unmold the cake, carefully immerse the pan in hot water for a few seconds. Wipe the bottom and side of the pan dry and invert the cake onto a serving platter. Decorate the top of the cake by running a hot dull knife across its surface in a wave pattern (dip the knife in hot water and wipe completely dry before using it). Lightly dust the top of the cake with sifted cocoa powder. Allow the cake to stand at room temperature for 45 minutes before serving. ","[Merlot, Cabernet Sauvignon, Malbec, Petite Sirah]" 12785,"Famous Maryland Chocolate Crab Pizza 12 ounces milk chocolate 2 ounces chocolate chips 1-ounce mini marshmallows 1/2 ounce crisped rice cereal 2 ounces white chocolate Instructions: Place a sheet of waxed paper on a cookie sheet. Pour tempered chocolate in circle. Pour chocolate chips, marshmallows and rice cereal on center of chocolate. Hand mix and spread in a 8 to 9-inch circle. Drizzle on white chocolate and add candy crabs of your choice for toppings (m&m's, peanuts, other candies, etc.) Let harden and enjoy. ","[Chardonnay, Riesling, Moscato, Pinot Grigio]" 12786,"Whole-Wheat Raspberry Muffins 1/2 cup old-fashioned rolled oats 1 1/2 cups whole-wheat pastry flour (see Cook's Note) 1 teaspoon baking powder 1/2 teaspoon fine salt 1/4 teaspoon baking soda 1/2 cup vegetable oil 1/2 cup sour cream 1/2 cup packed light brown sugar 1 teaspoon pure vanilla extract 3/4 teaspoon finely grated lemon zest 2 large eggs 1 cup raspberries Turbinado sugar, for sprinkling Instructions: Preheat the oven to 350 degrees F. Line a 12-cup muffin pan with paper liners.
Spread the oats on a rimmed baking sheet and cook until lightly toasted, 8 to 10 minutes; cool completely.
Combine the toasted oats, flour, baking powder, salt and baking soda in a large bowl. Whisk together the oil, sour cream, brown sugar, vanilla, lemon zest and eggs in another large bowl. Fold the sour cream mixture into the flour mixture until just combined (a few lumps are okay), and then fold in the raspberries.
Divide the batter evenly among the prepared muffin cups. Sprinkle with turbinado sugar. Bake until the muffins are golden and a toothpick inserted in the center comes out clean, about 20 minutes. Cool in the pan for 5 minutes, and then transfer to a wire rack to cool completely.
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 12787,"Nordic Shrimp Toast 1 teaspoon whole coriander seed, toasted 1/4 cup fresh dill fronds plus 2 sprigs 1 lemon, zested and halved Kosher salt and freshly ground black pepper 8 ounces small shrimp, peeled, deveined and tails removed 1/2 cup cream cheese, at room temperature 1/2 cup 2 percent Greek yogurt 4 slices pumpernickel bread, toasted 1 Persian cucumber, very thinly sliced into half moons 3 radishes, very thinly sliced into half moons Instructions: Bring a medium saucepan of water to a boil. Add the coriander, 2 dill sprigs, half of the lemon zest and 1 teaspoon each salt and pepper. Let boil for 1 minute, remove the saucepan from the heat, add the shrimp and cover the pot. Let the shrimp sit, covered, until cooked through, about 2 minutes. Drain the shrimp and chill in ice water. Once chilled, remove and blot dry. Refrigerate until ready to use. Chop 2 tablespoons dill fronds and add it to a small bowl along with the juice of half the lemon and the remaining zest. Add the cream cheese and yogurt to the bowl and stir to combine. Spread each slice of toast with the cream cheese mixture. Lay as many shrimp as will fit flat between 2 plastic deli container lids; the tops of the lids should be facing each other. Making a fist, press down on the top lid to keep the shrimp in place. Position a sharp knife between the narrow opening of the lids and use a sawing motion to slice the shrimp in half at one time. Repeat with the remaining shrimp. Alternatively, slice on a cutting board. Arrange the shrimp (cut-side down), cucumber and radish slices in overlapping decorative rows -- think fish scales -- to cover each toast. Sprinkle each with the remaining dill fronds. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 12788,"10-Minute Chicken, Corn and Kimchi Ramen 4 cups low-sodium chicken broth Three 3-ounce packages instant ramen noodles (flavor packets discarded) One 5-ounce package baby spinach (about 4 cups) 2 cups leftover shredded rotisserie chicken 2 cups kimchi 1 1/2 cups frozen corn kernels 2 tablespoons low-sodium soy sauce 3 scallions 4 sheets toasted seaweed snack Instructions: Combine the chicken broth, 1 cup water, ramen noodles, spinach, chicken, kimchi, corn and soy sauce in a large straight-sided skillet. Cover and bring to a boil over high heat, stirring occasionally, about 6 minutes; boil for 1 minute. Meanwhile, slice the scallions and tear the seaweed into bite-size pieces. Divide the hot ramen among 4 shallow bowls and top each with scallions and seaweed. ","[Chardonnay, Sauvignon Blanc, Riesling, GSM]" 12789,"Spanish-Style Grilled Fish 4 large red onions, thinly sliced 3/4 cup extra-virgin olive oil 1/2 cup red wine vinegar 1 head garlic, cloves separated and peeled 1 lemon, thinly sliced 1 bunch scallions, chopped 2 1/2 tablespoons sweet Spanish paprika 2 teaspoons cayenne pepper 2 to 3 sprigs rosemary 2 to 3 sprigs thyme Kosher salt 1 3-to-6-pound whole fish (such as striper, rockfish or sea bass), cleaned and scaled Vegetable oil, for brushing Instructions: Preheat a grill to medium high. Combine 1 sliced onion, 1/2 cup olive oil, the vinegar, garlic, lemon slices, scallions, 1 1/2 tablespoons paprika, the cayenne, rosemary, thyme and 2 teaspoons salt in a large bowl. Set aside at room temperature, 1 hour. Spread the remaining 3 sliced onions in a large disposable roasting pan. Drizzle with 2 tablespoons olive oil and sprinkle with 1/2 tablespoon paprika and 1 teaspoon salt.
Combine the remaining 2 tablespoons olive oil and 1/2 tablespoon paprika in a small bowl. Rinse the fish and pat dry. Rub all over with the olive oil-paprika mixture. Stuff the cavity super full with the marinated onion-herb mixture, adding anything that doesn't fit to the disposable pan.
Brush the grill grates generously with vegetable oil. Sprinkle the fish on one side with 1/2 teaspoon salt; place salt-side down on the grill and cook until charred on the bottom, 4 to 5 minutes. Sprinkle with 1/2 teaspoon salt; gently flip and cook until the other side is charred, 4 to 5 more minutes. Transfer the fish to a baking sheet and let rest, uncovered, 10 minutes. Meanwhile, transfer the disposable pan with the onions to the grill. Cover and cook, stirring occasionally, until the onions begin to soften, 8 to 10 minutes.
Remove the pan with the onions and reduce the grill heat to medium (if using a charcoal grill, break up the coals to reduce the heat). Add the fish to the pan, belly-side down, making sure you don't spill the stuffing (use your hands to hold him together). Once he is settled, push more onions around him to prop him up. Add 3/4 cup water to the pan; place on the grill, cover and cook until the flesh is opaque, firm and slightly flaky, 20 to 25 minutes. To serve, use a large spoon to pull the flesh from the bones-it will fall off easily. Serve with the grilled onion mixture. Duff says to make sure you save the fish cheeks for your favorite friend at the table-they're sweet and tender.
","[Rioja, Tempranillo, Garnacha, Pinot Noir]

" 12790,"Lexington-Style Barbecue Slaw 1/2 teaspoon cayenne pepper 2 teaspoons black pepper 2 tablespoons sugar Salt 2 teaspoons vinegar 1/2 cup ketchup 2 cups cabbage, chopped Instructions: In a small bowl, mix together the dry ingredients. Add the wet ingredients and mix well. The vinegar mixture should have a reddish appearance. Pour the mixture over the cabbage and stir to combine. Chill the slaw in the refrigerator for at least 1 hour before serving. ","[Zinfandel, Malbec, Tempranillo]" 12791,"Germany's Version of the \South Philly Cheese Steak with a Twist
2 cups warm spring water 2 cups Gewurztraminer wine, at room temperature 1/2 cup granulated sugar 1 teaspoon orange zest 1 teaspoon lemon zest 1 orange, juiced (about 1/2 cup juice) 1 lemon, juiced (about 3 tablespoons) 1/2 cup grapeseed oil 1/2 cup salt 1/2 cup black peppercorns 2 fresh bay leaves 1 (36-ounce) trimmed boneless pork loin 4 ounces grapeseed oil 1 medium onion, peeled and julienned 1 (6-ounce) bratwurst, casing removed and ground 1 (2-pound) bag sauerkraut, drained 3 green apples, peeled, cored and julienned 4 ounces bock beer 12 ounces limburger cheese, skin removed (approximately 2 ounces each sandwich entree) 6 (8-inch) black pumpernickel roll with garlic (South Philly Hoagie style roll) 6 ounces sweet mustard (recommended: Hengstenberg Bavarian) Instructions: Brine: in a nonreactive container or resealable plastic bag combine the spring water, Gewurztraminer, sugar, citrus zest and juice, grapeseed oil, salt, peppercorns, and bay leaves. Set aside. Remove the pork loin from the package and pat dry to remove all the liquid, wash the pork loin under room temperature water and repeat the pat dry method. Next, trim some fat from the top of the pork loin and place the loin in the brine. Refrigerate for 24 hours below 41 degrees F or lower. Remove the pork and discard the brine. Lightly pat it dry and place it on a flat 1/2 sheet pan, lightly wrap in plastic, and put into the freezer. When the pork is slightly frozen, using a machine slicer (deli slicer) slice the frozen pork paper thin. Portion the pork loin into 6 servings of 5.6 ounces each if just a little heavy that is fine you have room for error with the extra ounces. Put each portion on small deli sheets or parchment paper and place them in the refrigerator until ready for use. Be sure to properly sanitize the deli slicer and wash it in hot soapy water. Finishing the sandwich: Preheat a large flat top \Philly Style\ gas griddle about 26 by 18-inches to 350 degrees F for 5 minutes. Pour 4 tablespoons grapeseed oil in the center of the griddle, spread evenly and let the oil get hot. Place the julienne onions on 1 side of the griddle and let them caramelize about 4 minutes. On the other side of the griddle, place the ground bratwurst and let cook through to an internal temperature of 155 degrees F. Chop the brats into smaller crumbles. When the brats and the onions are fully cooked, about 5 minutes more, toss them together and to one side of the griddle on low-heat (160 degrees F for hot holding). On the side that you just removed the brat and onion mixture, place the kraut and the julienned apples and cook until tender, another 4 minutes. When the kraut and the apples are fully cooked toss them together with the onions and brat's. Deglaze with the beer and reduce until it has evaporated. Hold the apple mixture with the onion and brats on the cooler part of the griddle. Remove the shaved pork loin from the refrigerator. Drizzle the last 4 tablespoons grapeseed oil on the part of the griddle that is at 350 degrees F and cook the shaved pork loin about 5 minutes. Lightly rough chop the shaved pork loin \Philly style- place 1 spatula on a section of the pork loin and hold firmly and with a second spatula pull gently apart (pull away from each other and away from your body). When the shaved chopped pork loin is fully cooked and no visible blood, be sure it is fully chopped \Philly style\ toss with the warm kraut, onion, apple, and brats, and section into 6 (6-ounce) portions on the griddle. Top each portion with 2 ounces Limburger cheese. Place 1 sliced pumpernickel hoagie roll on top of the melted cheese/pork portion and place a spatula under it. Place one hand on top of the roll and flip sunny side up while catching the pork-melted cheese stuffed roll in the same hand that you use to place on the roll. Serve with mustard, German pickles and German beer. ","[Riesling, Pinot Grigio, Gavi, Vermentino]" 12792,"Kale and Walnut Meatloaf with Sweet and Tangy Glaze 1 1/2 pounds ground meatloaf mix (equal parts ground beef, pork and veal or turkey) 1 1/2 cups finely chopped stemmed kale 1 cup dried breadcrumbs 1/2 cup chopped walnuts 2 tablespoons chopped fresh flat-leaf parsley 2 large eggs, lightly beaten 1 medium onion, grated 1 clove garlic, minced 1/2 cup ketchup Kosher salt and freshly ground black pepper 2 tablespoons apricot preserves 2 teaspoons soy sauce 1 teaspoon ground ginger 1 teaspoon rice vinegar Instructions: Preheat the oven to 350 degrees F. Line a rimmed baking sheet with parchment paper. Combine the meatloaf mix, kale, breadcrumbs, walnuts, parsley, eggs, onion, garlic, 1/4 cup of the ketchup, 1 1/2 teaspoons salt and 1/2 teaspoon pepper in a large bowl. Using your hands, mix together until well combined. Transfer the mixture to the prepared baking sheet and form it into a compact oval-shaped loaf, about 9 inches by 5 inches. Bake for 30 minutes. Stir together the apricot preserves, soy sauce, ginger, vinegar and remaining 1/4 cup ketchup in a small bowl for the glaze. Remove the meatloaf from the oven and brush the top and sides all over with the glaze. Return to the oven and bake until the glaze starts to caramelize and a thermometer inserted in the center of the meatloaf registers 160 degrees F, about 25 minutes more. Let rest for 10 minutes before slicing and serving. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Zinfandel]" 12793,"Miso Vinaigrette 1/2 cup extra-virgin olive oil 1/4 cup red wine vinegar
1 teaspoon miso paste
Kosher salt and freshly ground black pepper Instructions: Combine the oil, vinegar and miso in a small mixing bowl using a whisk. Season with salt and pepper. ","[Chardonnay, Pinot Gris, Riesling]" 12794,"Pork and Venison Terrine 2 pounds pork shoulder or butt 1 pound venison, stew meat preferred 1 pound chicken liver, cleaned of bile 1 large onion 2 garlic cloves Several sprigs fresh thyme Several sprigs fresh parsley 2 teaspoons salt 2 teaspoons ground black pepper 2 eggs 1/4 cup heavy cream 1/4 cup brandy 3 tablespoons flour 1/2 teaspoon ground cinnamon 1/2 teaspoon ground mace Instructions: Preheat the oven to 325 degrees. Pass the pork shoulder and venison through the medium die of a grinder for a coarse grind. Place the chicken liver in the bowl of a food processor and pulse to a fine paste. Combine the liver, pork and venison in a large bowl that has been chilled in the refrigerator. Chop the onion, garlic, thyme and parsley in the processor until very fine and add to the meats in the cold bowl. Combine the salt, pepper, eggs, cream, brandy, flour, cinnamon and mace and add to the meat mixture. Mix well and chill the entire mixture for 30 minutes. Line a large loaf tin with plastic wrap, pour the terrine mixture in, tamping down to insure an even layer. Cook the terrine in a water bath in the oven by heating some water in a tea kettle, place the prepared terrine into a roasting pan set in the oven, and pour the hot water into the roasting pan, being careful not to get any water into the terrine. Bake for about 90 minutes or until the meat reaches an internal temperature of 155 degrees. Remove from the oven and cool. Place a sheet of plastic wrap over the terrine, poking holes in the plastic so that hot air can escape. Place 2 to 3 pounds of weight (such as dry beans still in the bag) on top of the plastic wrap to weigh down and compress the terrine and refrigerate overnight. Remove from the oven and cool. Refrigerate overnight and serve cold with mustard, pickles and green bean salad.; ","[Chardonnay, Pinot Noir, Merlot, Cabernet Sauvignon]

" 12795,"Pan Seared Veal Chop with Rosemary 2 veal chops, about 3/4-inch thick 2 cloves garlic, finely chopped 1 tablespoons fresh rosemary, finely chopped 2 tablespoons olive oil Salt and pepper 1/2 cup white wine 1/4 cup chicken stock Instructions: Rub the chops with the garlic and rosemary, 1 tablespoon oil and salt and pepper and let sit on a plate for 15 minutes. Heat a large cast iron skillet over medium high heat and add remaining oil. Add chops to pan and cook until golden brown and then flip. Remove chops from pan to a baking dish and roast in 375 degrees F. oven for 10 minutes. Add wine and stock to cast iron pan and stir up brown bits from bottom. Serve chops with juice from pan. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Barbera]" 12796,"Toasted Coconut Brownies 1 stick (8 tablespoons) unsalted butter, plus more for the baking dish 2 cups semisweet chocolate chips
3/4 cup loosely packed light brown sugar
3/4 cup granulated sugar
4 large eggs
1 teaspoon vanilla extract
1/4 teaspoon coconut extract
1 1/4 cups all-purpose flour 1/2 cup sweetened coconut flakes
1/2 cup chopped skinned almonds, optional
1/4 teaspoon fine salt
1 cup sweetened coconut flakes 1 stick unsalted butter, at room temperature
1 teaspoon vanilla extract
1/2 teaspoon coconut extract
2 cups confectioners' sugar, sifted
2 to 3 tablespoons milk
Instructions: For the brownies: Preheat the oven to 325 degrees F. Line a 13-by-9-inch baking dish with parchment, overhanging the edges by about 2 inches. Coat the parchment lightly with butter. Melt the butter and chocolate chips together in a large heat-proof bowl set over simmering water, then remove from the heat. With an electric mixer on low speed, mix the sugars into the chocolate mixture, then beat in the eggs on medium speed, one at a time, until fully incorporated. Beat in the extracts. Mix in the flour on low speed until just combined. Fold in the coconut and nuts, if using, by hand. Fold in the salt. Spread the mixture into the prepared baking dish and bake until a toothpick inserted in the center comes out almost clean, 35 to 45 minutes. Let cool completely on a rack before frosting. For the frosting: Meanwhile, spread the coconut flakes on a baking sheet and bake, stirring once or twice, until lightly toasted, 8 to 10 minutes. Let cool. Combine the butter and extracts in a large bowl and beat on medium-high until light, about 1 minute. Add the confectioners' sugar and beat on low until combined, then beat on high until light and fluffy, 1 to 2 minutes. Beat in the milk, 1 tablespoon at a time, until the frosting is easily spreadable. Use the parchment overhang to remove the brownies from the baking dish in one piece. Spread the frosting on the brownies and sprinkle with the toasted coconut. Cut into bars to serve. The brownies can be made up to a day ahead and refrigerated in the baking dish. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 12797,"Cranberry Apricot Dressing 1 cup chopped sweet onion 1 cup chopped celery 2 Tbs. butter 6 oz. fresh cornbread cubes 6 oz. fresh wheat bread cubes 6 oz. fresh sourdough bread cubes 2 tsp. sage 1/4 tsp salt 1/8 tsp white pepper 1/2 cup dried apricots, diced 1/4 cup dried cranberries 1/2 cup chopped walnuts 1/4 cup butter, melted, plus 1 2 TBS 1/2 cup dry white wine 1/2 cup vegetable or chicken broth Instructions: Saute onion and celery in butter until onion turns dark brown. Add wine 1 Tbs at at time if onion and celery begin to stick to pan. Add sage, salt, pepper, fruit and nuts. Place mixture in a large mixing bowl. Add any remaining wine, the broth, and melted butter. Gradually add bread crumbs and toss to coat. Transfer to a 2 1/2 to 3-quart oven-proof covered baking dish, or cover with foil. Bake at 350 degrees for 40 minutes. Uncover and bake for another 10 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 12798,"Smirnoff Green Apple Martini 1.25 oz. Smirnoff Green Apple Vodka 0.25 oz. apple schnapps 1 splash sour mix 1 slice apple Instructions: Fill shaker with ice Add Smirnoff Green Apple Vodka, apple schnapps, and sour mix Shake and strain into a chilled martini glass Garnish with apple slice ","[Vodka, Apple Brandy, Cider]" 12799,"White Bean and Smoked Bacon Dip 1 cup julienned applewood-smoked bacon One 14-ounce can white beans, drained and rinsed well
1 tablespoon red wine vinegar
1 teaspoon minced shallots 2 pinches nutmeg
3 anchovies
Grated zest and juice of 1 lemon
1 clove garlic Kosher salt and freshly cracked black pepper 2/3 cup extra-virgin olive oil
1/2 cup fresh parsley, finely minced
Instructions: Render the bacon in a small pan over medium-low heat, stirring regularly to prevent burning. Drain on paper towels, reserving the fat. Add the bacon, white beans, vinegar, shallots, nutmeg, anchovies, lemon zest and juice and garlic to a food processor and pulse until mostly smooth. Season with salt and pepper. With the processor running, drizzle in the olive oil and about 1 tablespoon of the reserved bacon fat to emulsify. Transfer the mixture to a serving bowl and fold in the parsley. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 12800,"Milchrahmstrudel 3/4 pound one-day old white bread or rolls, crust removed, cut into cubes (about 6 cups cubed bread) 2 cups milk 12 tablespoons (1 1/2 sticks) unsalted butter 1/3 cup confectioners sugar Zest of 1 lemon 1/8 teaspoon salt 5 eggs, separated 1/2 teaspoon vanilla extract 2 1/4 cups farmer's cheese (3/4 pound) 3/4 cup sour cream 3/4 cup golden raisins 1/3 cup granulated sugar 4 ounces of frozen phyllo dough (let stand unopened at room temperature for 30 minutes before using) 1/4 cup melted butter Instructions: Pour 1 1/4 cups milk over the bread cubes, stir together and let stand. In a heavy-duty mixer, mix the butter, confectioners' sugar, lemon zest and salt. Beat together until completely creamed, about 5 minutes. Add egg yolks and vanilla extract and beat for 3 more minutes. Add the soaked bread cubes, farmer's cheese, sour cream and raisins and mix for 3 more minutes. Beat egg white with granulated sugar until mixture resembles the texture of shaving cream. Off the mixer, fold the beaten egg whites into the cheese mixture. Preheat oven to 325 degrees. Butter a 9\ by 12\ glass or ceramic baking dish. As you work, brush all phyllo dough with melted butter. Line the entire bottom of the baking dish with a piece of phyllo dough. Place overlapping pieces of phyllo dough into the dish crosswise so that half of the dough is in the dish and half of the dough is outside of the dish. Pour prepared cheese mixture into the phyllo-lined dish. Cover this mixture with the phyllo dough that is outside of the dish. Cover top with another whole piece of phyllo dough. If there is any melted butter remaining, brush top with butter. Bake for 20 minutes. In the meantime, heat remaining 3/4 cup milk until just before boiling point. After 20 minutes, carefully pour hot milk into the baking dish. Bake for 40 minutes more, or until top of milchrahmstrudel is set. Let set at room temperature for 1/2 hour before serving. Dust with confectioners' sugar before serving, if desired. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 12801,"Matthew's Malibu Oysters 8 large oysters, BBQ size 1/3 cup mayonnaise 1 tablespoon white wine vinegar 2 tablespoons Parmesan Salt and freshly ground black pepper 1/4 teaspoon cayenne pepper 1/4 teaspoon ground white pepper 1 cup fried potato sticks (recommended: Pik-Nik) 2 teaspoons olive oil 2 tablespoons finely diced red bell pepper 2 tablespoons finely diced red onion 1 1/2 cups baby spinach 6 ounces havarti cheese, sliced Rock salt, for baking Instructions: Preheat a grill to high. Preheat the oven to 500 degrees F. Shuck the oysters and set aside in the refrigerator or on ice, keeping them in the shell. In a small bowl, combine the mayonnaise, white vinegar, Parmesan, salt and freshly ground black pepper, to taste, cayenne, and white pepper. Stir to combine, and then stir in the fried potato sticks. In a small saute pan, add the olive oil and heat over medium-high heat. Add the bell peppers and red onions and saute for 3 minutes, and then add the spinach and allow to wilt. Adjust seasoning, to taste. Top each oyster with the spinach mixture, dividing evenly, and then do the same with the mayo mixture. Top with the havarti and place on a baking sheet lined with a layer of rock salt. Roast in the oven until cheese is bubbly and oysters are just warmed through, 5 to 6 minutes. Let cool enough to handle, and then serve right away. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 12802,"Panettone Bread Pudding with Cinnamon Syrup 1 cup water 1 cup (packed) dark brown sugar 2 tablespoons whipping cream 1/2 teaspoon ground cinnamon Butter One 1-pound loaf panettone bread, crusts trimmed, bread cut into 1-inch cubes 8 large eggs 1 1/2 cups whipping cream 2 1/2 cups whole milk 1 1/4 cups sugar Instructions: To make the syrup: Combine 1 cup of water and brown sugar in a heavy medium saucepan. Bring to a boil over high heat, stirring until the sugar dissolves. Boil until the syrup reduces to 1 cup, about 10 minutes. Remove from the heat and whisk in the cream and cinnamon. Keep the syrup warm. (The syrup can be made 1 day ahead. Cool, then cover and refrigerate. Re-warm before serving.); To make the bread pudding: Lightly butter a 13 by 9 by 2-inch baking dish. Arrange the bread cubes in prepared dish. In a large bowl, whisk the eggs, cream, milk, and sugar to blend. Pour the custard over the bread cubes, and press the bread cubes gently to submerge. Let stand for 30 minutes, occasionally pressing the bread cubes into the custard mixture. (Can be prepared 2 hours ahead. Cover and refrigerate.) Preheat the oven to 350 degrees F. Bake until the pudding puffs and is set in the center, about 45 minutes. Cool slightly. Spoon the bread pudding into bowls, drizzle with the warm cinnamon syrup, and serve. ","[Barolo, Chianti, Tempranillo, Garnacha]" 12803,"Chockablock Chocolate Cakes with Warm Macadamia Nut Goo 3 cups sugar 2 3/4 cups all-purpose flour 1 1/8 cups cocoa powder, preferably 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 milk 3/4 cup vegetable oil 1 tablespoon pure vanilla extract 1 1/2 cups very hot water 1 1/4 cups sugar 1/3 cup water 2/3 cup heavy cream 1/2 cup macadamia nuts, toasted and roughly chopped 1/2 cup flaked sweetened coconut, toasted Instructions: Heat the oven to 350 degrees F. Grease a sheet pan and line the bottom and sides with parchment or waxed paper. Sift together the 3 cups 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. Whisk together the eggs, milk, oil, and vanilla extract in a medium bowl. 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 pan. Bake until a tester inserted in the center of the cake comes out clean (a few crumbs are okay) and the center feels firm to the touch, 25 to 30 minutes. Let cool in the pan. Chill, covered, until ready to cut the cake. Meanwhile, make the caramel: Pour the 1 1/4 cups sugar into the center of a deep saucepan. Carefully pour the water around the walls of the pan, trying not to splash any sugar onto the walls. Do not stir; gently draw your finger twice through the center of the sugar, making a cross, to moisten it. Over high heat, bring to a full boil and cook without stirring, swirling the pan occasionally to even out the color, until medium caramel in color, 5 to 10 minutes. Immediately turn off the heat and use a wooden spoon to slowly and carefully stir in the cream (it will bubble up and may splatter). Stir in the macadamia and coconut. Set aside. When ready to serve, cut rounds of the chilled cake with a biscuit or cookie cutter, 2 to 3 inches in diameter. If the cake seems to be sticking, dip your cutter in cocoa powder between cuts. If the sauce has cooled, rewarm it over low heat (or in a microwave) until softened. Place a cake on each plate, and drizzle with caramel sauce. Place another round of cake on top and drizzle lightly with more caramel sauce. ","[Chardonnay, Pinot Grigio, Riesling, Moscato]

" 12804,"Rosalia Sr.'s Pollo Pipian 1 whole 4-pound/1 kg chicken, cut in pieces Olive oil, for searing 1 head garlic, halved 1 onion, quartered Salt and freshly ground black pepper 1/2 cup/125 ml pumpkin seeds, toasted 1/2 cup/125 ml sesame seeds, toasted 6 cloves garlic, peeled and roasted 4 guajillo chiles, roasted 1 ancho cl, roasted 2 whole cloves 2 onions, quartered and roasted One 1/2-inch cinnamon stick Salt and freshly ground black pepper 1/2 cup/125 ml chicken stock or water Fresh cilantro leaves, for garnish Corn tortillas, for serving Instructions: For the chicken: In a large stockpot, sear the chicken in some olive oil over medium-high heat. Then add the garlic, onions, enough water to cover the chicken and some salt and pepper. Simmer until the chicken is fall-off-the-bone tender, about 1 hour. Strain and set the chicken pieces aside. For the sauce: Using a mortar and pestle or a food processor, reduce the pumpkin seeds, sesame seeds, garlic, guajilla chiles, ancho cl, cloves, onions, cinnamon stick and some salt and pepper into a thick puree. Set aside.
Pour the sauce into a large skillet over low heat. Add the chicken pieces and cook, coating the chicken pieces with the sauce. Add some chicken stock to loosen the sauce if necessary and simmer, about 20 minutes. Garnish with cilantro and serve warm with tortillas. ","[Malbec, Tempranillo, Garnacha, Barbera]" 12805,"Lace Lemon Cookies 2 (17.5-ounce) boxes sugar cookie mix 1/4 cup all-purpose flour, plus more for dusting 1 egg 2/3 cup butter, softened 3 ounces or about 1/3 cup cream cheese, softened 1 lemon, zested and juiced 1(24-ounce) package, prepared white rolled fondant (recommended: Wilton) Cornstarch, for dusting 3 1/2-inch square fluted cookie cutter 3 1/2-inch round fluted cookie cutter Small flower cookie cutters Instructions: In a large bowl beat together the sugar cookie mix, flour, egg, butter, cream cheese, lemon zest and juice until a stiff dough is formed. Remove the dough from the bowl and divide it into 2 balls. Wrap them in plastic wrap and refrigerate for at least 1 hour. (At this point the dough can be kept in refrigerator for up to 2 days or frozen for 2 months.) Preheat the oven to 375 degrees F. On a lightly floured surface with a floured rolling pin, roll the dough to 1/3-inch thickness. Using the square and round cookies cutters, dipped in flour, cut out an equal number of each shape and transfer them to an ungreased cookie sheet. Bake until the edges are golden brown, about 8 to 10 minutes. Remove the cookies from oven and cool slightly before transferring to a wire rack to cool completely. Repeat with remaining dough, making sure to cool down the baking sheets between batches. To decorate: Cut the fondant into 4equal pieces. Lightly dust a clean, dry, flat surface with cornstarch. Working in bathes, roll out each piece to 1/4-inch thickness. Using the round and square cutters cut out enough fondant to equal the number of round and square cookies. Using small flower cutters cut out flower shapes from each piece of fondant. Dampen 1 side of each flower shape with a pastry brush and attach it to the cooled cookies. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 12806,"Peanut Butter Fudge 2 cups sugar 2 cups brown sugar 1 teaspoon salt 1/2 cup cocoa powder 1 1/3 cups milk 1/4 cup butter 3/4 cup peanut butter 2 teaspoons vanilla Instructions: In a saucepan, stir together the sugars, salt, cocoa powder, milk, and heat until sugar is dissolved. Add the butter and cook to 238 degrees F on a candy thermometer. Pour out of the pan into a mixing bowl to cool slightly and with a paddle attachment, stir in the peanut butter and vanilla. Continue beating to cool and stiffen the fudge until it starts to lighten and looses its gloss. Pour it into a greased pan and let it cool completely before cutting into 1 1/2-inch squares. ","[Chardonnay, Riesling, Merlot, Cabernet Sauvignon]" 12807,"Fresh Goat Cheese and Prosciutto Pizza 1 10-ounce fully baked thick pizza crust 1/3 cup marinara sauce 1 cup shredded mozzarella 2 ounces thinly sliced prosciutto 1 ounce fresh goat cheese coarsely crumbled 2 tablespoons chopped fresh basil Instructions: Preheat the oven to 425 degrees F. Line a pizza pan or baking sheet with foil and lay the pizza crust on top. Spread the sauce evenly over the crust. Sprinkle with the mozzarella, leaving a 1-inch border around the edge. Bake until the cheese is melted, about 10 minutes. Remove the pizza from the oven and top with the prosciutto and goat cheese. Bake until the prosciutto is slightly crisp, about 4 more minutes. Sprinkle with the basil. Cut the pizza into 6 slices. ","[Chardonnay, Pinot Grigio, Vermentino, Sauvignon Blanc]" 12808,"Don't Call It Shirley 6 frozen pitted cherries 4 lime wedges
Chilled lemon-lime soda or club soda, for topping Instructions: Muddle the cherries and lime wedges in a glass. Add ice and top with the soda. ","[Sauvignon Blanc, Pinot Grigio, Prosecco]" 12809,"Guacamole de Molcajete 1 large garlic clove 12 leaves cilantro 1 large ripe but firm Haas avocado 12 crystals rock salt 1 tablespoon Mexican lime juice 1/3 cup peeled, deseeded, finely chopped and drained cucumbers Freshly ground mixed peppercorns (black, green, white, pink, Szechuan) Round tortilla chips Grated cotija, as an accompaniment Instructions: Mash the garlic in the bottom of the molcajete (lava-stone mortar) using the rejolote (lava-stone pestle). Then crush the cilantro leaves. Mix in pulp from avocado and follow with a scattering of the rock crystals. Pour in lime juice, add cucumbers, and give a few good twists of pepper. Stir together and serve from the molcajete (or any mixing bowl). Place a sampling onto round tortilla chips and top with a sprinkle of cotija (a white Mexican cow's milk cheese somewhat similar to Parmesan in texture). ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 12810,"Fiery Wings 4 pounds chicken wings, cut into 2 parts 1 cup all-purpose flour 1 cup cornstarch Salt and freshly ground black pepper, to taste Canola or peanut oil, for frying Wing Sauce, recipe follows 1 medium onion, finely chopped 1/4 cup vegetable oil 1 tablespoons garlic, chopped 2 1/4 cups chicken stock 1/2 cup ketchup 4 tablespoons cornstarch Cheryl's Hot Sauce, to desired heat, recipe follows 1/4 cup sugar Salt, to taste 10 whole Scotch bonnet peppers, rinsed and stems removed 1 to 1 1/2 cups white vinegar 10 whole pimento seeds Instructions: Season wings with salt and pepper, then dredge in flour and cornstarch. Deep fry until done and crispy. Toss in hot wing sauce. In saute pan over medium heat, saute onions in oil for 4 minutes then add garlic. Cook 1 minute more. Add 2 cups chicken stock and ketchup, bring to a simmer. Mix remaining 1/4-cup stock and cornstarch together and whisk into saucepan to thicken. Now add Cheryl's Hot Sauce to desired heat, sugar, and salt, to taste. To a blender, add peppers and 1 cup of vinegar and puree. Add remaining vinegar, if needed. Stir in pimento seeds. Store in a bottle or jar in refrigerator. ","[Zinfandel, Syrah, Malbec, Tempranillo]" 12811,"London Broil 4 rib-eye steaks 2 cans beer (your choice) BBQ sauce (your favorite) Salt and pepper Instructions: Marinate meat in beer, bbq sauce, salt and pepper the night before in the refrigerator Remove meat from marinade and sear on a hot grill for 10 to 15 minutes. When meat is medium-rare, take off grill and let rest for about 10 minutes. Slice very thinly and serve either alone or on rolls as sandwiches. ","[Cabernet Sauvignon, Merlot, Malbec, Zinfandel]" 12812,"Grape Salad with Feta and Olives Coarse salt and freshly ground black pepper 2 cups halved red seedless California grapes
6 cups arugula (about 5 oz.) 1 cup crumbled Feta cheese 1 cup pitted Kalamata olives 2 tablespoons red wine vinegar 1 teaspoon Dijon mustard ? cup extra-virgin olive oil 1 tablespoon dried mint Instructions: In a small bowl, combine the red wine vinegar, Dijon, olive oil, mint and salt and pepper to taste. Blend well. In a large bowl combine the remaining ingredients. Pour the dressing over, season with salt and pepper, toss and serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 12813,"Martinique Coconut Chicken Curry 3 cloves garlic, coarsely chopped 1/2 to 1 hot red cl, preferably Scotch Bonnet, seeded (wear gloves) 1 teaspoon sea salt flakes 1 teaspoon ground coriander 1 teaspoon yellow mustard seeds 1/4 teaspoon ground turmeric 4 tablespoons sunflower or groundnut oil (peanut) 12 chicken pieces, preferably a mixture of thighs and drumsticks Kosher salt and freshly ground black pepper 18 ounces butternut squash, peeled and diced into 2-inch cubes 2 onions, coarsely chopped 2 eggplants, diced into 1 1/2-inch cubes 2 to 3 large waxy potatoes, peeled and cut into 1 1/2-inch chunks 3 small bay leaves 1 3/4 cups coconut milk 1 1/4 cups chicken stock 1 tablespoon tamarind paste* 1 large ripe mango, peeled and chopped into 2-inch chunks 1 large ripe papaya, peeled and sliced Juice of 1/2 lime 1 1/2 tablespoons rum, optional Serving suggestion: Boiled rice. Instructions: Using a mortar and pestle, combine the garlic, cl, salt, coriander, mustard seeds, and turmeric, and grind into a paste. Heat 2 tablespoons of the oil in a large ovenproof casserole or heavy-bottomed saucepan. Season the chicken with salt, and black pepper, and brown the pieces on all sides. Remove the chicken from the pan, and set aside. Add the remaining oil, and cook the squash, onions, eggplants, and potatoes. Once the vegetables begin to soften and brown, sprinkle in the spice mix, and cook, stirring continuously, for 4 minutes to release the fragrance of the spices. Return the chicken to the casserole dish, and add the bay leaves, coconut milk, chicken stock, and tamarind paste. Bring the ingredients to a boil, then reduce the heat to a simmer, and cover. Cook until the chicken is tender and cooked through, about 40 minutes. About 5 minutes before serving, stir in the mango, papaya, lime juice, and rum, if using. Stir the mixture to incorporate, then cover, and cook until the fruit is hot. Adjust the salt, and pepper, if necessary, and serve with some boiled rice. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 12814,"Linguine with Anchovy Hot Peppers 1 pound linguine 1 cup olive oil 4 cloves garlic, minced 6 anchovy fillets 5 hot cherry peppers, seeded and sliced 1 tablespoon chopped parsley Salt and pepper, to taste Instructions: Cook linguine in a large pot with salted water until al dente. While pasta is cooking, heat oil in a medium saute pan. Add garlic, anchovy, and cherry peppers. Saute until garlic is golden brown. Remove from heat. Drain pasta, saving about 1/2 cup of the water. Add pasta back into pot. Place over medium heat. Add garlic mixture and the reserved water. Mix well over heat for 1 minute. Remove and place in a bowl. Sprinkle with parsley and salt and pepper, to taste. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]" 12815,"Chicken Stock 8 pounds raw or roasted chicken or other poultry bones 6 quarts water 3 carrots, washed and chopped 2 large onions, peeled and chopped 4 stalks celeery, including leaves, washed and chopped 2 leeks, split, washed and sliced 2 tablespoons dried thyme 2 bay leaves 3 cloves garlic, peeled and crushed 1 tablespoon each salt and black peppercorns Instructions: Wash the chicken bones in cold water. Put chicken bones in a stock pot with the water, bring to a boil and skim residue for 10 minutes. Then place the rest of the ingredients into the pot and return to a boil. Reduce to a simmer and continue to cook 4 hours. Skim any foam as it collects on top since this contains impurities that will cloud your stock. Remove from the heat and cool the stock slightly before straining it into a bowl through a fine-mesh sieve lined with cheesecloth. Continue to cool the stock as quickly as possible in a cold water bath. After the stock has cooled sufficiently, use a spoon to skim off the fat the has risen to the top. Refrigerate promptly. ","[Chardonnay, Riesling, Sauvignon Blanc, Pinot Grigio]" 12816,"Bold and Spicy Gingerbread Cake Pop 2 sticks (8 ounces) unsalted butter, plus extra for the pan 2 1/2 cups unbleached all-purpose flour, plus extra for the pan
2 teaspoons baking powder
3/4 teaspoon baking soda
3/4 teaspoon fine salt
2 teaspoons ground cinnamon
1 teaspoon ground allspice
1/4 teaspoon ground black pepper
2 tablespoons ground ginger
1 1/2 cups sugar
4 large eggs, at room temperature
3/4 cup stout beer, such as Guinness Extra Stout 3/4 cup robust (dark) molasses
4 pounds white chocolate chips 4 pounds sugar
1 1/4 cups cornstarch
24 sticks (6 pounds) unsalted butter, at room temperature 1 1/2 ounces vanilla
1 pound cream cheese, at room temperature 1 tablespoon ground cinnamon
2 teaspoons ground ginger Instructions: For the cake: Preheat the oven to 350 degrees F. Grease and flour a nonstick 9-by-13-inch pan. Whisk the flour, baking powder, baking soda and salt in a large bowl and set aside. Melt the butter in a saucepan over medium heat until bubbling. Stir in the cinnamon, allspice, black pepper and 1 tablespoon ginger and cook until fragrant, about 30 seconds. Let cool slightly. Whisk the sugar, eggs and remaining 1 tablespoon ginger in a large bowl until light and frothy. Stir in the melted butter mixture, beer and molasses until incorporated. Whisk the flour mixture into the egg mixture until no lumps remain. Pour the batter into the prepared pan and gently tap the pan on the countertop to release any trapped air bubbles. Bake until a toothpick inserted in the center of the cake comes out clean, about 15 minutes. Let cool completely. For the spiced cream cheese buttercream: Put the white chocolate chips in a heatsafe bowl and set aside. Bring the sugar and 3 cups water to a boil in a saucepan and reduce the heat. Mix the cornstarch with 1 cup water and add it to the hot liquid. Bring it back to a boil, then pour it over the white chocolate chips. Let cool to room temperature. Add the butter and vanilla to the white chocolate chip mixture and mix with a whisk until light and fluffy. Fold in the cream cheese, cinnamon and ginger. Slice the cake into 1-inch cubes. Mount the cubes on lollipop sticks and frost generously with the buttercream. Enjoy. ","[Chardonnay, Pinot Grigio, Riesling, Gewrztraminer]" 12817,"BLT Burger ? cup light mayonnaise 1 tablespoon whole grain Dijon mustard 1 package Honeysuckle White? Fresh Seasoned Turkey Patties (4 patties) Salt and black pepper 4 hamburger buns, toasted or grilled 4 leaves lettuce/frisee, washed and dried 4 slices beefsteak tomato 8 strips Honeysuckle White? Hardwood Smoked Turkey Bacon, broiled until crisp Instructions:

1. Preheat lightly oiled grill to 500-600°F. 2. In small bowl, whisk together mayonnaise and mustard. 3. Season turkey patties with salt and pepper. 4. Place patties on grill and cook for 4-5 minutes per side until cooked through and a meat thermometer reads 165°F throughout the patty. 5. Spread mayonnaise mixture on cut sides of buns. 6. Place turkey patties in buns and top each patty with 1 lettuce leaf, 1 tomato slice and 2 bacon strips.\n\nFor food safety, cook to a minimum internal temperature of 165°F as measured by a meat thermometer ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 12818,"Roasted Garlic and Porcini Flan with Porcini Mushrooms and Tomato 12 large eggs, cleaned 1 1/2 cups heavy cream 1/4 cup roasted garlic puree Salt and freshly ground white pepper 1 tablespoon olive oil 1 cup finely diced porcini mushrooms 3 plum tomatoes, finely diced 2 teaspoons balsamic vinegar 2 tablespoons minced fresh parsley leaves 1 cup red peppercorns 1 cup green peppercorns 1 cup black peppercorns Instructions: Preheat the oven to 350 degrees F. Crack the eggs on top, and using an egg cutter, slice the tops off the eggs. Carefully pour out the contents of 5 of the eggs into a bowl and separate the yolks from the whites. Transfer the yolks to another bowl. (Use the 5 egg whites and the contents of the remaining 7 eggs for other dishes). You need a total of 12 egg shells for this recipe. Add the cream and roasted garlic to the 5 yolks and whisk thoroughly; season with salt and pepper. Carefully rinse out the hollowed eggs under cold running water and return them to the egg carton. Pour the whisked egg mixture into each hollowed egg so that it fills the shell halfway. Place the carton in a roasting pan. Pour enough warm water into the pan to come halfway up the sides of the eggs. Cover the pan with foil and put it into the oven. Cook for about 20 minutes, or until the custard is firm and does not break when touched with your finger. While the eggs are cooking, pour the oil into a heavy skillet and set over medium-high heat. When the oil is hot and shimmering, add the mushrooms and saute for 2 minutes. Add the tomatoes and continue to saute until most of the liquid has evaporated. Add the vinegar, season with salt and pepper, and sprinkle with the chopped parsley. Remove the eggs from the oven, and divide the mushroom-tomato mixture between the eggs, spooning it carefully over the custard inside the eggs. To serve, arrange the 3 types of peppercorns in the bottom of a serving dish, platter, or basket. Set the filled eggs upright on the peppercorns and serve with demitasse spoons. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Barolo]

" 12819,"Blidas 2/3 ounce, or 2 tablespoons, all-purpose flour 7 ounces, or 1 1/2 cups, almond and sugar powder 3 large egg whites, at room temperature 1/8 teaspoon cream of tartar 1/2-ounce, or 1 tablespoon plus 1/2 teaspoon superfine sugar 3 ounces, or 1/2 cup plus 1 tablespoon, blanched almonds, finely chopped Confectioners' sugar 5 tablespoons strained apricot jam Instructions: Preheat the oven to 325 degrees F. Sift the flour and toss it with the almond and sugar powder. Whip the egg whites in an electric mixer at low speed until they start to froth. If you are not whipping the whites in a copper bowl, then add the cream of tartar at this point. Gradually increase the whipping speed to medium-high, and continue whipping until the whites form very stiff peaks and just begin to slip and streak around the side of the bowl. Add the superfine sugar and continue whipping at high speed for a few seconds longer to incorporate the sugar and tighten the meringue. Gently fold in the almond and sugar powder and flour. Scoop the batter into the pastry bag, and pipe the batter in domes 1-inch wide, arranging them on the baking sheets in staggered rows and separating them by about 1-inch. Unless you have 2 ovens, pipe only 1 sheet of cookies at a time, and keep the remaining batter in the pastry bag until the first sheet is baked. Dust chopped almonds over the piped batter. Turn the baking sheet upside down and tap it with a wooden spatula to dislodge the excess almonds, then quickly turn the baking sheet right side up again. Dust with confectioners' sugar. Let rest for about 1 minute to allow some of the confectioners' sugar to dissolve. Bake, 1 sheet at a time, until the cookies are lightly browned on the bottom and dry and crusty on top, but still soft inside, about 15 to 18 minutes. Place the baking sheet on a wire rack and let the cookies cool. While they are still warm and before the batter sets, carefully transfer them to a wire rack with a metal spatula. Then let them finish cooling on the wire rack. Press the center of each dome on the flat side with your fingertip to make a slight depression. Turn half the domes upside down and spoon about 1/2 teaspoon of apricot jam on the center of each. Then place a second dome right side up on top of each to make a sandwich. Lightly dust the balls with confectioners' sugar, then turn them upside down and dust the other side as well. Storage: Covered airtight in a tin cookie box or a cookie jar for up to 4 to 6 days. They look best if they are dusted with confectioners' sugar shortly before serving. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 12820,"Baked Cheesy Rice 3 cups cooked white rice 1 1/4 cup shredded aged gouda cheese 3/4 cup sour cream 1/3 cup chopped chives, plus more for topping Kosher salt and freshly ground black pepper 1 tablespoon butter, diced, plus more for pan Instructions: Mix the cooked rice, 1 cup gouda, the sour cream and chives. Season with salt and pepper. Spread into a buttered 8-inch square baking dish, sprinkle with the remaining 1/4 cup gouda and dot with the diced butter. Bake at 450? F until the cheese is melted and golden, about 20 minutes. Top with more chives. ","[Chardonnay, Sauvignon Blanc, Chenin Blanc, Riesling]" 12821,"Ricotta Ice Cream 1 cup heavy whipping cream, cold 1 pound full-fat ricotta cheese
One 14-ounce can sweetened condensed milk
2 oranges, zested
1 vanilla bean, caviar (seeds) removed, or 1 tablespoon clear vanilla extract
Pinch kosher salt, optional
1 cup raspberries
1/2 cup chopped pistachios
Instructions: Add the heavy whipping cream to the bowl of a food processor. Process until stiff peaks form, for about a minute and a half, making sure to not overwhip, as it will be harder to mix later. Transfer the whipped cream to a bowl. Return the food processor bowl to the base (no need to clean). Add the ricotta, sweetened condensed milk, orange zest, vanilla caviar and salt, if using. Process until smooth, about 2 minutes. Using a rubber spatula, add the ricotta mixture to the bowl of whipped cream and fold in gently. Transfer to a freezeproof container with a lid and freeze until firm, at least 6 hours. Serve topped with a few raspberries and the chopped pistachios. ","[Chardonnay, Moscato, Riesling, Vinho Verde]" 12822,"Strawberry-Arugula Salad in Crispy Parmesan Cups Nonstick cooking spray 2 cups freshly shredded Parmesan 2 tablespoons honey
2 tablespoons red wine vinegar
2 tablespoons minced shallot (from 1 large)
1 large clove garlic, minced
1/4 cup olive oil
Kosher salt and freshly ground black pepper
1 (5-ounce) package baby arugula
1 cup sliced fresh strawberries
1/4 cup chopped fresh parsley
1/4 cup sliced green onions
1/2 cup chopped toasted pecans
Instructions: Preheat the oven to 375 degrees F. Line a rimmed baking sheet with a silicone mat. Turn a muffin tin upside down and coat the bottoms with nonstick cooking spray. Form 3 (1/3-cup) mounds of Parmesan cheese on the silicone mat and pat out each to a 5-inch circle. Bake until the cheese melts and is browned and bubbly, 5 to 6 minutes. Working with one circle at a time, quickly lift each round of cheese to the muffin tin, gently pressing the edges to create a dome. Repeat the process with the remaining cheese. Set aside to cool. Whisk together the honey, vinegar, shallot and garlic in a small bowl. Gradually add the olive oil and whisk until combined. Season with salt and pepper. Toss together the arugula, strawberries, parsley, green onions and pecans in a large bowl. Pour the dressing over the salad and toss to coat. To serve, place the Parmesan cups onto serving plates and divide the salad evenly among them. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 12823,"Curried Roasted Vegetable and Couscous Salad 4 medium carrots, sliced 1/2-inch thick on a diagonal 1 small head of cauliflower, cut into 1-inch florets 3 tablespoons extra-virgin olive oil 1 1/2 teaspoons curry powder 1/2 teaspoon ground coriander 1/2 teaspoon ground cumin Kosher salt and freshly ground black pepper 1/2 cup couscous 1/2 cup Greek yogurt 1 tablespoon fresh lime juice 6 cups mixed baby greens Instructions: Preheat the oven to 425 degrees F. Toss the carrots and cauliflower with 3 tablespoons of the oil on a rimmed baking sheet. Combine the curry powder, 1/4 teaspoon each of the coriander and cumin, 3/4 teaspoon salt, and a few grinds of pepper and sprinkle over the vegetables. Spread in a single layer and roast, stirring once or twice, until crisp-tender and lightly charred in spots, 20 to 25 minutes. Transfer to a large bowl and let cool slightly. Bring 2/3 cup water to a boil. Add the couscous, the remaining 1/4 teaspoon each coriander and cumin, and a pinch of salt. Remove from the heat, cover, and let stand for 10 minutes. Stir together the yogurt, 1/4 cup water, lime juice, remaining 1 tablespoon oil, and 1/2 teaspoon salt. Mix the roasted vegetables with the couscous. Drizzle in half the dressing and toss to coat. Toss the greens in the remaining dressing with salt to taste and put on top of the couscous mixture. ","[Riesling, Gewrztraminer, Pinot Grigio, Sauvignon Blanc]" 12824,"Lucia's Christmas Caponata 1 cup/250 ml extra-virgin olive oil 2 celery stalks, chopped 2 cloves garlic, crushed 2 medium eggplants, diced Salt and freshly ground black pepper 1/4 cup/50 ml red wine vinegar 4 ounces/120 g grated bittersweet chocolate Instructions: Heat the extra-virgin olive oil in a large frying pan. Gently saute the celery and garlic. Add the eggplant, salt, and black pepper. Cook until the eggplant is golden. Add the vinegar and allow to reduce. Mix in the chocolate and remove from the heat and allow to rest for 30 minutes before serving. ","[Barolo, Barbaresco, Chianti, Tempranillo]" 12825,"Sunny's Green Bean Casserole Mash-Up 1 tablespoon butter, for greasing pan 2 cloves garlic, smashed Salt 2 Yukon gold potatoes, peeled and cut into 1-inch chunks, peels reserved
1 pound fresh green beans, trimmed and cut into thin strips on an angle 1 pound fresh green beans, trimmed and cut into thin strips on an angle
2 tablespoons olive oil 1/2 cup chopped Vidalia onion 1/2 serrano cl, seeded and chopped
8 to 10 sprigs fresh thyme Freshly ground black pepper 1/2 teaspoon Hungarian paprika 1 pound baby bella mushrooms, sliced 1 tablespoon Worcestershire sauce 1 cup heavy cream, at room temperature 1/2 cup Mexican crema or sour cream 8 pickled jalapeno slices, finely chopped 6 ounces white Cheddar, shredded Reserved potato peels, cut into thin strips and soaked in water at least 20 minutes 6 fresh sage leaves, finely chopped
6 sprigs fresh thyme, leaves stripped and gently chopped
Pinch Hungarian paprika 2 teaspoons olive oil Salt and freshly ground black pepper Instructions: Preheat the oven to 375 degrees F. Butter an 8-by-8-inch baking dish and set aside. For the casserole: Fill a large pot with water. Add the garlic and a small handful of salt. Bring to a boil and add the potatoes. Cook until fork tender, 6 to 8 minutes. Remove the potatoes and garlic with a slotted spoon to a sieve to let drain. To the same water, add the green beans. Bring back to a boil if needed, then simmer until the green beans are bright and tender, 6 to 8 minutes. Remove to a sieve. In a saute pan on medium heat, add the olive oil, onions, serrano cl and thyme. Season with a pinch of salt, a grind or 2 of pepper and paprika. Cook until the onions are tender, and then add the mushrooms and Worcestershire sauce, and season again with salt and pepper. Cook until the mushrooms release some of their moisture and become tender, about 10 minutes. Remove the thyme sprigs and slowly stir in the heavy cream. Raise the heat until things begin to bubble. Cook at this temperature, while stirring, until the cream thickens a bit, 6 to 8 minutes. Once thickened, turn off the heat and stir in the crema. In one large bowl, add the potatoes. In another large bowl, add the green beans. Add the jalapenos to the potatoes. Then, add three-quarters of the mushroom mixture to the potatoes and the rest to the green beans. Divide the cheese the same way into both bowls. Mash the potatoes until combined. Press into the bottom of the prepared baking dish. Stir the green beans until combined, and spread evenly over the top. For the topping: Rinse the potato peels and dry as much as possible with paper towels. In a bowl, add the potato strips, sage, thyme, paprika and olive oil. Season with a pinch of salt and a grind or 2 of pepper. Toss and sprinkle evenly over the top of the green beans. Bake until the potatoes brown and begin to crisp on the edges, about 30 minutes. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 12826,"Easy Mini Meatloaves 8 ounces lean ground pork 8 ounces lean ground turkey 1/3 cup old-fashioned oats 4 tablespoons ketchup 1 tablespoon spicy brown mustard 1 teaspoon soy sauce or Worcestershire sauce 1/2 teaspoon finely chopped fresh oregano, plus more for garnish, optional 2 large egg whites 1 medium red onion, grated (about 1/3 cup) Kosher salt and freshly ground black pepper Instructions: Preheat the oven to 450 degrees F. Line a baking sheet with parchment paper or aluminum foil.
Gently combine the pork and turkey by hand in a large bowl. Stir together the oats, 2 tablespoons of the ketchup, 1/2 tablespoon of the mustard, the soy sauce, oregano, egg whites, onions, 1/2 teaspoon salt and 1 teaspoon pepper in a small bowl until combined. Add the oat mixture to the meat mixture and combine by hand until just incorporated.
Form the meatloaf mixture into 4 small football-shaped loaves, about 4 inches long and 1 1/2 inches thick, and place on the prepared pan. Stir together the remaining 2 tablespoons ketchup and 1/2 tablespoon mustard in a small bowl. Brush some of the ketchup mixture on each meatloaf.
Bake until fully cooked, about 20 minutes. Garnish with additional fresh oregano if desired, and serve. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Syrah]" 12827,"Pan-fried Red Snapper Fillet with Corn Cream Creole Sauce 2 tablespoons achiote oil 2 tablespoons onions, finely chopped 3 tablespoons red and green peppers, finely chopped 1 small tomato, peeled, seeded, and chopped 2 sweet cl peppers (Serrano or Anaheim), finely chopped 2 cloves garlic, finely chopped 2 sprigs fresh cilantro, plus extra sprigs, for garnish 1 bay leaf Salt and pepper 4 cups fresh corn, cut from cobs 1 cup fish stock 1/2 cup evaporated milk 2 teaspoons cornstarch 1 tablespoon water 1 tablespoon butter, softened 2 pounds fresh red snapper fillet, cut into 4 pieces 4 tablespoons olive oil Lightly toasted and crushed coriander seeds, for garnish Instructions: In a large saucepan, heat the achiote oil over medium heat. Add the onions, bell peppers, tomato, cl peppers, garlic, cilantro, bay leaf, salt, and pepper, and stir-fry for about 4 minutes. Add the corn and fish stock and cook over medium heat for about 6 minutes. Remove from the heat and let cool slightly. Transfer to a blender process until smooth on high speed.* Pour the sauce through a fine strainer into a saucepan, add the evaporated milk, and warm over low heat. Dilute the cornstarch with 1 tablespoon water. Add to the saucepan, mix well, and incorporate the butter with a whisk. Taste for seasoning and and cook for about 5 minutes. Keep warm. Generously season both sides of the fish with salt and pepper. In a large nonstick skillet, heat the oil over high heat. When oil is hot, place the fillets in the skillet, skin side down, and cook for 3 minutes, without turning. Flip onto other side and cook for about 2 minutes. Remove from heat to a platter. Spoon the warm sauce in the center of each dinner plate. Top with a fish portion. Garnish with cilantro sprigs and the toasted and crushed coriander seeds. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 12828,"Apple-Bread Pudding Cake 4 tablespoons unsalted butter, melted, plus more for the pan 2 1/2cups chunky applesauce 1/2 cup golden raisins 1 teaspoon finely grated lemon zest 1 teaspoon ground cinnamon 1/2 cup milk 2 large eggs, separated 1 1-pound loaf sliced whole-wheat or cinnamon-raisin bread, crusts removed 1/2 cup confectioners' sugar 3/4 cup apricot preserves Instructions: Preheat the oven to 375 degrees F. Butter an 8-inch-square baking pan and line with foil, leaving a 2-inch overhang on all sides; butter the foil. Mix the applesauce, raisins, lemon zest and cinnamon in a bowl; set aside. Whisk the melted butter, milk and egg yolks in a shallow dish. Dip half of the bread slices in the egg mixture and layer in the prepared pan, trimming as needed. Spread the applesauce mixture over the bread. Dip the remaining bread slices in the egg mixture and layer on top. Bake until the egg mixture is set and the bread is golden, about 35 minutes. Meanwhile, beat the egg whites and confectioners' sugar in a bowl with a mixer on medium-high speed until stiff peaks form. Spread the apricot preserves on top of the cake. Spread the egg-white mixture on top of the preserves, forming peaks with the back of a spoon. Return to the oven until the meringue is golden, 5 to 7 minutes. Let the cake cool in the pan, about 1 hour. Lift out of the pan using the foil and slice into squares. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 12829,"Banana Pudding 1 box instant vanilla pudding 2 cups very cold milk 1 cup very cold heavy cream 3 tablespoons confectioners' sugar 2 cups (about 1/3 box) vanilla wafers 2 bananas, sliced 1 teaspoon pumpkin pie spice, for garnish Instructions: Put pudding packet contents into a glass bowl. Whisk in the milk. (To get milk very cold, put it in the freezer for 15 minutes). In a clean bowl, using an electric beater or a whisk, beat together the cream with confectioners' sugar until soft peaks form. Line each serving glass with a single layer of vanilla wafers and top with about 3 tablespoons of pudding mix, whipped cream, then a few slices of banana. Repeat creating 3 layers and finishing with a pudding layer. Allow to sit in refrigerator for at least 1 hour and up to overnight to set and soften the cookies. Top each dessert with a generous dollop of whipped cream. Garnish with pumpkin pie spice, a vanilla wafer and slice of banana. ","[Chardonnay, Riesling, Moscato, Sparkling wine]

Given the following recipe, provide the wine types that would pair well with the recipe. Return a list of the wine types only. recipe: Grilled Steak with Roasted Garlic and Rosemary

Instructions:

1. Preheat grill to high heat.
2. In a small bowl, mix together ro" 12830,"Indian Cucumber and Yogurt Salad: Cucumber Raita 2 cups plain whole milk or low-fat yogurt 2 cups grated English or Persian cucumber (unpeeled) 1 clove garlic, minced 4 sprigs fresh mint, leaves only, minced finely 1 teaspoon kosher salt 2 tablespoons golden raisins Freshly ground black pepper Instructions: Whisk the yogurt until smooth. Add the rest of the ingredients, plus a little freshly ground black pepper if you like. Stir, chill, and serve. ","[Riesling, Gewrztraminer, Pinot Grigio, Sauvignon Blanc]" 12831,"Halva Magic Bars Nonstick cooking spray, for the pan 1 stick (1/2 cup) unsalted butter, melted
   9 full graham cracker rectangles, crushed (1 1/2 cups graham cracker crumbs) 1/4 teaspoon kosher salt
   1 cup chopped dark chocolate
   1 1/2 cups halva, chopped
   1 cup chopped toasted pistachios
   One 14-ounce can sweetened condensed milk
   1 teaspoon pure vanilla extract 1 teaspoon rosewater, optional 1 1/3 cups sweetened shredded coconut
   2 tablespoons food-grade dried rose petals, optional
   Instructions: Preheat the oven to 350 degrees F. Grease a 9-by-9-inch pan with cooking spray and line with parchment, leaving a 2-inch overhang. Add the butter to the prepared pan. Spread the graham cracker crumbs and salt evenly over the bottom of the pan. Add the chopped chocolate, halva and pistachios. In a medium bowl, stir the condensed milk with the vanilla and rosewater, if using. Pour evenly all over the layers in the pan. Sprinkle the coconut on top, then top with the rose petals if desired. Bake until the edges are golden brown, about 25 minutes. Let cool before cutting into bars. ","[Chardonnay, Riesling, Moscato, Sparkling Shiraz]" 12832,"Charred Corn Salad with Creamy Tomatillo Dressing 3/4 cup coarsely chopped fresh cilantro 6 to 8 tomatillos, husked & coarsely chopped (about 8 ounces)
   2 cloves garlic, smashed, peeled and quartered
   1 avocado, halved, pitted, peeled and diced
   1/2 jalapeno, coarsely chopped with seeds
   1/2 onion, coarsely chopped
   Juice of 1 lime
   1 teaspoon ground cumin
   1 teaspoon salt
   6 ears fresh corn, shucked 2 tablespoons canola oil, to coat corn
   Kosher salt and freshly cracked black pepper
   Juice from 3 limes
   1 ripe avocado, diced
   1 Fresno cl pepper, seeded and finely diced
   1/2 small red onion, finely diced 1/2 cup mayonnaise 1 tablespoon hot sauce
   1 teaspoon chili powder
   1 teaspoon cumin
   1/4 cup chopped fresh cilantro
   3/4 cup crumbled cotija cheese
   Instructions: For the guacamole: Combine the cilantro, tomatillos, garlic, avocado, jalapeno, onion, lime juice, cumin and salt in a food processor or blender and pulse until combined. Set aside 1/2 cup of the guacamole for the creamy tomatillo dressing, and use remaining guacamole for another recipe. For the charred corn salad: Preheat a grill pan over high heat. Brush or rub each ear of corn with the canola oil and sprinkle with salt and black pepper. Grill the corn until it gets a nice char, 2 to 3 minutes per side. Set aside until cool enough to handle, about 5 minutes. Stand each ear stalk-end down, in a wide, shallow bowl and slice the kernels off using your knife. Combine the corn kernels, lime juice, avocado, Fresno chiles and red onions in a large bowl. For the creamy tomatillo dressing: Mix together the mayonnaise, 1/2 cup tomatillo guacamole, hot sauce, chili powder and cumin. Add to the corn salad and toss to combine. Fold in the cilantro and crumbled cotija and season with salt. Serving suggestion: Portion the salad into small cups, squeeze additional lime over the top, and serve with a spoon. ","[Chardonnay, Sauvignon Blanc, Vermentino, Tempranillo]" 12833,"Chili Beef Stir-Fry with Scallions and Snow Peas 2 tablespoons chili-garlic sauce 2 tablespoons soy sauce 2 tablespoons mirin or sherry 1 teaspoon honey 2 teaspoons toasted sesame oil 2 teaspoons cornstarch 1 pound flank steak, trimmed and frozen briefly Salt and freshly ground black pepper 2 tablespoons vegetable oil 6 scallions, ends trimmed and thinly sliced 4 garlic cloves, minced 1 tablespoon grated ginger 12 ounces snow peas Instructions: Whisk the chili-garlic sauce, soy sauce, mirin, honey, sesame oil, and cornstarch together in a small bowl and set aside. Cut the beef lengthwise along the grain into 3 or 4 (2-inch) wide pieces. Slice each piece of beef across the grain into paper thin pieces, about 1/8-inch thick. Pat the beef dry and season well with salt and pepper, to taste. Heat 1 tablespoon of the oil in a medium nonstick skillet over high heat just until smoking. Add the beef and cook, stirring rarely, until well browned, about 4 to 5 minutes. Remove to a plate. Return the skillet to the stove over medium-low heat. Add the remaining 1 tablespoon of oil, half of the scallions, the garlic, and the ginger, and cook until just fragrant and starting to color, about 30 seconds. Stir in the snow peas, and cook, stirring occasionally, until bright green, about 2 minutes. Whisk in the chili-garlic sauce mixture, then remove the pan from the heat, and add the beef and accumulated juices. Toss to coat and transfer to a serving platter. Serve immediately sprinkled with remaining scallions. ","[Shiraz, Tempranillo, Garnacha, Barbera]" 12834,"Jicama Slices with Avocado and Crab Salad 1 large jicama (about 1 1/2 pounds) 2 medium-size ripe avocados 3/4 cup chopped tomato 1/2 cup diced red or yellow bell pepper 1 tablespoon minced jalapeno pepper 1 teaspoon salt 2 teaspoons fresh lemon juice 1/2 cup fresh crabmeat Instructions: Peel and slice the jicama into 1 by 3-inch strips about 1/8-inch thick; you should have 20 to 24 slices total. Cover with a damp towel and set aside. Cut the avocados in half and remove the pits. Scoop the pulp into a bowl and mash with a fork. Add the tomato, bell pepper, jalapeno, salt, and lemon juice, and mix well. Taste and adjust the salt and lemon juice. Stir in the crabmeat. Spread 1 tablespoon of the salad on each jicama slice, or serve as a dip with jicama as the crudite. This is not a make-ahead dish. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 12835,"Maison Kayser's Chestnut Bread 1 teaspoon corn flour 3/4 cup wheat flour 2 tablespoons fresh yeast 1 tablespoon honey 1 teaspoon fine salt 1/4 cup canned chestnuts in syrup
   Instructions: Preheat the oven to 400 degrees F. Spread the corn flour onto a baking sheet and roast for 15 minutes.
   Mix the roasted corn flour, wheat flour, yeast, honey, salt and 1/2 cup water in the bowl of a stand mixer fitted with a dough hook attachment. Start mixing at low speed for 4 minutes then increase to high speed for 7 minutes. Add the chestnuts and continue mixing for 1 more minute at low speed. Let the dough rest for 1 1/2 hours in the mixing bowl at room temperature.
   Transfer the dough from the mixing bowl to a flat surface and shape into a dough round. Cover the dough and let rise for 1 hour at room temperature. Shape the dough into a round ball and leave covered with a damp cloth on a sheet pan at room temperature for an additional 2 hours. Uncover the dough.
   Preheat the oven and a pizza stone, if desired, to 480 degrees F. Bake the dough on the pizza stone or a sheet pan for 25 minutes. Turn the oven off and let the bread stand inside for 10 minutes. The bread should sound hollow when knocked on the bottom. Take the bread out of the oven and enjoy. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 12836,"Molard's Ham and Goat Cheese Wraps About 1 tablespoon mined fresh herbs, such as chives, chervil, tarragon, or thyme, or a mixture 4 small goat cheese rounds (each about 2 ounces) 8 extra-thin slices smoked bacon, pancetta, or smoked ham (each about 1 1/2- by 8-inches) Instructions: Sprinkle the herbs on both sides of each goat cheese round, pressing down lightly so they adhere to the cheese. Wrap 2 slices of bacon, crisscross fashion, around each round of goat cheese. (The goat cheese can be prepared to this stage up to 8 hours in advance. Cover and keep the cheese in a cool spot.) Heat a large nonstick skillet over moderate heat. Add the wrapped cheese and cook until the meat is browned, about 2 minutes per side. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 12837,"Tea Lattes Freshly brewed Irish Breakfast Tea (recommended: Barry's, Lyons, or Bewleys Tea) Honey, to taste Hot whole milk, to top Instructions: Steep the tea in boiling water for 45 seconds to 1 minute. Pour the hot tea into glass mugs and add honey to taste. Top the tea with dollops of frothy milk.
   ","[Chardonnay, Sauvignon Blanc, Riesling]" 12838,"Perky Pear Pound Cake 1 cup unsalted butter, room temperature, plus more for pan Flour, for pan 2 cups sugar 6 eggs 3 1/2 cups sifted cake flour 3 ripe pears, peeled, cored, and grated 1 tablespoon pure vanilla bean paste (recommended: Nielsen-Massey) 2 tablespoons candied ginger puree (recommended: Royal Pacific) 1/2 cup pear brandy, divided Pear preserves, heated and strained, for garnish Chocolate Glaze, recipe follows Marzipan pears with candied ginger leaves, for garnish, optional 1/2 cup sugar 1/4 cup light corn syrup 4 ounces dark chocolate (recommended: Guittard) 5 tablespoons unsalted butter 1/2 cup confectioners' sugar Instructions: Grease and flour an 8-cup tube pan and set aside. Preheat oven to 325 degrees F. In the bowl of a mixer, cream butter and sugar together until fluffy. Add eggs, 1 at a time, until incorporated. Slowly stir in flour, being careful not to over-beat. Add pears, vanilla bean paste, candied ginger puree, and 1/4 cup pear brandy; mix well. Transfer to prepared pan and bake for 50 minutes to 1 hour, or until a toothpick inserted in the center comes out clean. Cool in the pan for 10 minutes and then unmold onto a cooling rack. Cool completely. Douse with another 1/4 cup pear brandy then glaze with warmed pear preserves. Let pear glaze set. Pour Chocolate Glaze over. When set, remove cake from cooling rack and place it on a serving plate. Garnish with marzipan pears with candied ginger leaves, if desired. Heat sugar and corn syrup together in a small saucepan over medium-low heat until sugar is dissolved. Add chocolate and remove from heat. Stir in butter gradually, and then add confectioner's sugar. Cool slightly and pour over cake. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 12839,"Date, Pistachio and Cardamom Cake 1 pound pitted dates (about 30 dates) 1 cup brandy 1/2 cup whole unsalted pistachios, shelled 1/4 cup chopped crystallized ginger Cooking spray 1 1/4 cup all-purpose flour 2 teaspoons ground cardamom 2 teaspoons ground coriander, optional 1 1/2 sticks unsalted butter, at room temperature 3/4 cup fine sugar 3 eggs, at room temperature 2 tablespoons molasses 1 teaspoon vanilla extract Pinch of salt Whipped cream, optional for serving Minced pistachios, optional for serving Powdered sugar, for serving
Instructions: Coarsely chop the dates in a food processor. Transfer to a 32-ounce jar. Add the brandy, pistachios and ginger. Seal, and then shake until well combined. Store the mixture in a cool, dry place away from direct sunlight for 3 days, shaking once a day. Preheat the oven to 300 degrees F. Spray an 8- by 3-inch round springform pan with cooking spray and line the bottom and sides with wax paper. Have the wax paper go a little taller than the sides of the pan. In a small bowl, sift together the flour, cardamom and coriander (if using), and reserve. In a stand mixer, or using a hand mixer, beat the butter and sugar together until light and fluffy. Gradually whisk in the eggs, one at a time, beating in between additions, until combined. Add the molasses, vanilla extract, salt and brandied fruit mixture, and gently beat until well combined. Add the sifted flour mixture, a little at a time. When it is all mixed in, beat at high speed for about 10 seconds. Pour into the prepared springform pan. Place a metal brownie pan on the floor of your oven. Fill with water; this will keep your cake moist. Pop the cake into the middle of your oven, and cook for 3 to 3 1/4 hours, turning once halfway through. You'll know the cake is cooked when a skewer pushed into the center of the cake, all the way to the bottom, comes out clean. Remove from the oven, and allow to rest in the pan on a cooling rack. Once completely cool, remove the cake from the pan, but keep covered in the wax paper to keep moist. To serve: Make a snowflake out of a piece of paper like you did in primary school (you can also use a doily for this). Place it gently on top of the cake. Spoon a little powdered sugar in a strainer and dust the surface of the cake. Remove the paper to reveal a powdered sugar snowflake. You can serve with a dollop of whipped cream and minced pistachios too if you like.
","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 12840,"Tilapia Salpicon Tacos 1 1/2 pounds skinless tilapia fillets Kosher salt and freshly ground black pepper 2 tablespoons extra-virgin olive oil 1/2 cup loosely packed fresh cilantro leaves 1/4 cup fresh lime juice (about 4 limes), plus wedges for serving 2 tablespoons Worcestershire sauce 1 jalape?o pepper, seeded and finely chopped 1/2 red onion, thinly sliced 8 to 12 6-inch corn tortillas 1/2 cup shredded iceberg lettuce, for serving Sour cream, for serving Instructions: Sprinkle the fish with 1/2 teaspoon salt and a few grinds of pepper. Heat the oil in a large skillet over high heat. When hot, add the fish and sear, flipping once, until golden and cooked through, about 8 minutes. Let the fish cool to warm, then shred with a fork. Toss the fish with the oil from the skillet along with the cilantro, lime juice, Worcestershire, jalape?o, onion, 1 teaspoon salt and a few grinds of pepper. Cover and refrigerate until ready to use or for up to 8 hours. Wipe out the skillet and heat over medium-high. Add the tortillas, in batches, and cook, flipping once, until blackened in spots, about 30 seconds per side. Stack the tortillas as they finish and cover with a kitchen towel. Put out the tilapia mixture with the tortillas, lettuce, lime wedges, and sour cream so everyone can make their own tacos. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 12841,"Salmon Pie 2 (8-ounce) salmon fillets Salt and freshly ground white pepper 3 cups court bouillon 1 tablespoon olive oil 1 cup finely chopped onions 1 tablespoon chopped garlic 1 tablespoon finely chopped fresh dill 2 cups mashed potatoes 1 egg 1/2 cup heavy cream Basic Savory Pie Crust, recipe follows Flour, for dusting 3 1/4 cups all-purpose flour 1 teaspoon salt 1 1/3 cups cold lard or solid vegetable shortening 4 to 5 tablespoons ice water Instructions: Preheat the oven to 350 degrees F. Season the salmon with salt and white pepper. In a saute pan, add the court bouillon and bring to a simmer. Add the salmon and poach for 6 to 8 minutes. Allow the salmon to cool in the water until tepid. Remove the salmon from the pan and discard the liquid. Flake the salmon into a mixing bowl. In another saute pan, heat the oil. When the oil is hot, add the onions. Season the onions with salt and white pepper. Saute for 2 minutes. Remove from the heat and stir in the garlic and dill. Add the sauteed mixture to the salmon. Mix thoroughly. Add the potatoes, egg, and cream. Mix well. Season the mixture with salt and pepper. Cut the pie dough into 2 halves. Lightly dust the surface with flour. Roll out each half of dough to 12-inches in diameter and about 1/8-inch thick. Fold 1 circle of dough into fourths. Carefully lift the dough and place in a 10-inch deep-dish pie pan. Unfold the pie dough and spoon the salmon mixture into the pie shell. Place the second round of dough over the salmon mixture. Using a sharp knife, cut away the excess dough. Using your fingers, crimp the edges of the pie firmly to seal the dough completely. Bake the pie for 25 to 30 minutes or until golden brown. Combine the flour and salt in a bowl. Add the lard and work it in with your hands until the mixture resembles coarse crumbs. Add the water, 1 tablespoon at a time, working it in with your hands. Add only as much as you need to make a smooth ball of dough. Wrap it in plastic wrap and refrigerate for at least 30 minutes before using. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 12842,"The Old Fashioned Hurricane Ice 4 ounces fresh squeezed orange juice 2 ounces agave nectar 2 ounces dark rum 1 ounce light rum 1 ounce orange liqueur 6 dashes bitters Orange slices, for garnish Instructions: Fill a shaker and 2 highball glasses with ice. Add the orange juice, agave, both rums, the liqueur and bitter. Shake it 'til you drop, and then pour into the highball glasses. Garnish with orange slices. ","[Rum, Tequila, Cacha?a]" 12843,"Slow-Roasted Pork and Mushroom Strata Nonstick cooking spray, for the baking dish 1 1/2 cups whole milk 1/3 cup heavy cream 2 teaspoons roughly chopped fresh thyme (from about 6 sprigs) Pinch cayenne pepper 5 large eggs Kosher salt and freshly ground black pepper 8 ounces crusty bread, such as sourdough or white, cut into 1-inch cubes (about 2 1/2 cups lightly packed) 1 1/2 cups shredded roasted pork 1 cup roasted sliced mushrooms 3/4 cup shredded fontina Chopped fresh parsley, for serving Instructions: Preheat the oven to 350 degrees F and spray a 9-inch square baking dish with nonstick cooking spray. Whisk together the milk, heavy cream, thyme, cayenne, eggs, 1 teaspoon salt and several grinds of black pepper in a large bowl until smooth. Fold in the bread, pork, mushrooms and 1/2 cup of the fontina until the bread softens and everything is well combined. Pour into the prepared baking dish and top with the remaining 1/4 cup fontina. Cover the baking dish with aluminum foil and bake until the edges are lightly golden, 35 minutes. Remove the foil, then continue to bake until the strata is puffed, set in the center and golden brown all over, about 30 minutes more. Let rest 10 minutes, then sprinkle with chopped parsley and serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 12844,"Spicy Black Bean Soup with Poached Eggs 1 tablespoon oil 1 small red onion, diced
2 celery ribs, diced
1 red bell pepper, diced
1 chipotle pepper in adobo sauce, minced
1 tablespoon chili powder
1 teaspoon ground cumin
3 cups low-sodium vegetable broth
Two 15-ounce cans black beans
One 15-ounce can diced tomatoes
2 limes, zested and juiced
Salt and pepper, to taste 4 large eggs
Chopped fresh cilantro, for garnish
Instructions: Heat the oil in a large high-sided skillet or Dutch oven over medium-high heat. Add the onion, celery and bell pepper and cook, stirring, until they begin to soften, 4 to 5 minutes. Add the chipotle pepper, chili powder and ground cumin and cook, stirring, for an additional 30 seconds. Add the vegetable broth, black beans and diced tomatoes. Bring the mixture to a simmer, reduce the heat to medium and cook for about 15 minutes. Add the lime zest and juice and season with salt and pepper to taste. Use a spoon to create 4 small wells in the soup. Crack each egg into a small bowl and carefully drop one egg into each of the wells. Cover and cook until the eggs are set to your liking, about 5 minutes. Top with the fresh cilantro and scoop 1 egg into each of 4 bowls, then divide the rest of the soup among the bowls and serve. ","[Malbec, Tempranillo, Garnacha, Barbera]" 12845,"Sweet cl Brownies Makes 12 servings 2/3 cup vegetable oil 2 eggs 1/4 cup chocolate milk, Nestle 3 tablespoons chili powder 2 tablespoons chopped canned jalapenos 1 teaspoon ground cinnamon Powdered sugar, Domino Instructions: 1 box (18.3-ounce) fudge brownie mix, Betty Crocker

1. Preheat oven to 350degreesF. Spray a 9x13-inch baking pan lightly with cooking spray; set aside. In a large mixing bowl, stir together all ingredients, except powdered sugar, until well combined. Spread batter evenly into prepared pan.
2. Bake in preheated oven for 24 to 26 minutes or until a toothpick inserted in brownies two inches from the edge of the pan comes out almost clean. Cool completely on a wire rack before cutting. Before serving, dust brownies with powdered sugar. ","[Malbec, Zinfandel, Petite Sirah, Tempranillo]" 12846,"Ashley's Scottish Shortbread 2 cups butter, softened 1 2/3 cups sugar 4 cups all-purpose flour 1 1/3 cups cornstarch Sugar, for sprinkling Instructions: Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper. Cream the butter and sugar until fluffy. In a separate bowl, mix the flour and cornstarch. Slowly add the flour mixture to the butter and sugar, and mix until blended. Roll out the dough to 1-inch thickness. Bake for 30 minutes or until lightly brown. Remove the oven and sprinkle with sugar on top while still warm. Cut into lengths, approximately 1 by 3-inches. Can be stored in an airtight container for up to 1 week. ","[Chardonnay, Riesling, Sauvignon Blanc, Pinot Grigio]" 12847,"Pasta With Escarole and Chickpeas Kosher salt 1/4 cup extra-virgin olive oil 6 cloves garlic, thinly sliced 1 large head escarole (about 1 1/2 pounds), torn into pieces 1 15-ounce can chickpeas, drained and rinsed 1/4 teaspoon red pepper flakes 12 ounces gemelli or fusilli pasta 1/2 cup grated parmesan cheese Instructions: Bring a large pot of salted water to a boil. Meanwhile, heat 3 tablespoons olive oil in a large skillet over medium-high heat. Add the garlic and cook 30 seconds, then stir in the escarole, chickpeas, 1/4 teaspoon salt and the red pepper flakes; cover and cook until the escarole wilts, 3 to 4 minutes. Add the pasta to the boiling water and cook as the label directs. After a few minutes, remove 1 1/2 cups of the pasta cooking water and add to the skillet with the escarole mixture; simmer, uncovered, until the liquid is reduced by half and the escarole is tender, about 5 minutes. When the pasta is done, reserve 1 cup cooking water, then drain. Add the pasta to the skillet and cook, tossing to combine, 1 minute; add some of the reserved cooking water if the pasta seems dry. Add the remaining 1 tablespoon olive oil and toss. Remove from the heat and stir in the cheese. ","[Barolo, Barbaresco, Chianti, Rioja]" 12848,"Fillet de Sole Meurice 2 14-ounce sole fillets, sliced on the bias into 4 slices each, with bones and head reserved 4 bulbs shallots, finely chopped, trimmings reserved 1 each red and green pepper, diced, trimmings (except seeds) reserved 1 cup mushrooms, thinly sliced 1 lemon, juiced, divided 1 eggplant, about 7 inches long, cut in half lengthwise, seeds scooped out to make well for rice 1/2 cup plus 1 tablespoon clarified butter 1 cup long grain rice 1 bay leaf Freshly ground salt, to taste Freshly ground pepper, to taste 1/4 cup dry white wine 1/2 cup heavy whipping cream 4 cups veal stock, reduced to 1/4 cup, recipe follows 1 tablespoon unsalted butter 1 egg yolk 1 tablespoon finely chopped chives, plus extra for garnish 2 1/2 pounds veal bones Water, to cover 3 quarts cold water 6 ounces, about one cup, onions, chopped 6 ounces, about one cup, carrot, chopped 1 stalk celery, chopped bouquet garni, including parsley, thyme, and bay leaf, tied in cheesecloth Dash of salt 4 white peppercorns Instructions: Fish stock: Fill medium saucepan with 3 1/2 cups cold water Add fish bones and head. Bring to simmer. Add reserved vegetable trimmings. Cook for 20 minutes to reduce to 2 1/2 cups. Strain. Preheat oven to 400 degrees. Heat platter for eggplant and small casserole dish for rice. Bring pot of salted water to boil. Add eggplant halves. Cook about 10 minutes, until tender. Drain and set aside on warming platter. On stovetop, heat a casserole dish, add 1 tablespoon clarified butter and rice. Saute for 30 seconds. Add bay leaf and 2 1/2 cups of the fish stock. Season generously with salt and pepper. Cook uncovered on middle shelf of oven for 20 minutes, or until tender and the rice has absorbed all of the stock. In a large, hot saute pan, add 1/4 cup clarified butter. Add the pieces of sole fillet and season generously with salt and pepper. Add wine, cover, and simmer over medium heat for about 5 minutes or until just done. Set aside fillets on platter near stove and cover to keep warm. Reserve juices in the pan. In large pot, heat 1/4 cup clarified butter. Add shallots. Saute for 30 seconds. Add peppers and 1 tablespoon chives. Saute another 30 seconds. Add mushrooms and 1/2 of lemon juice. Lower heat and simmer (as mushrooms extrude their liquid). Add cooked rice to vegetables and mix well. Add the juices from the fish pan. Add 1/4 cup of the cream. Mix well. Fill eggplants with rice. Gently lay the fish fillets over the rice. Moisten with a little of the reduced veal stock. Cover to keep warm. Heat oven to broil. In a small saucepan, add 2 tablespoons of veal stock. Bring to a boil, then remove from heat and add the butter and egg yolk. Whisk furiously. Add the remaining lemon juice and the remaining 1/4 cup of cream. Continue beating until smooth and creamy. Pour the sauce over the stuffed eggplants. Dust with chives and place under the broiler to flash heat. Veal Stock: In a large stockpot, cover the bones with the cold water and bring to a boil. Continuously remove any scum that rises to the surface. Add the vegetables and seasonings. Bring to boil and reduce to simmer. Simmer for about 5 hours or until reduced to 4 cups. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 12849,"Frozen Strawberry Daiquiri Pie 12 shortbread cookies (about 8 ounces) 3 tablespoons sugar 2 tablespoons unsalted butter, melted 1 tablespoon white rum Pinch fine salt 2 tablespoons lime juice 2 tablespoons white rum 2 pints strawberry sorbet 1/4 cup light corn syrup 1 tablespoon lime juice 1 tablespoon white rum 1/2 teaspoon lime zest, plus 1/2 teaspoon more for garnish 1 1/4 cups heavy cream Instructions: For the shortbread crust: Position an oven rack in the center of the oven, and preheat to 350 degrees F. Process the cookies, sugar, butter, rum and salt in a food processor until the texture of wet sand. Press the crumbs evenly into the bottom and up the side of a 9-inch glass pie plate. Bake until lightly browned, 8 to 10 minutes. Let cool completely on a wire rack. For the sorbet filling: Mix the lime juice and rum in a measuring cup; set aside. Scoop 1 pint of the sorbet onto the bottom of the cooled crust, placing scoops evenly. Let stand until spreadable, about 5 minutes. Smooth the sorbet with an offset spatula, carefully covering the bottom of the crust. Drizzle 2 tablespoons of the rum mixture very slowly over the sorbet, allowing it to soak in. Repeat with the remaining sorbet and rum mixture. Smooth the top with the spatula. Loosely cover the pie with plastic wrap, and transfer to the freezer while preparing the whipped cream. For the lime whipped cream: Beat the corn syrup, lime juice, rum and lime zest in a large bowl with an electric mixer on medium speed until combined. Add the heavy cream, and beat on medium-high speed until stiff peaks form. Remove the pie from the freezer, and quickly spread with the whipped cream, leaving a 1/2-inch border around the outside edge. Loosely cover the pie, and freeze until firm, at least 6 hours or overnight. Garnish the frozen pie with 1/2 teaspoon of lime zest before serving. ","[Chardonnay, Sauvignon Blanc, Moscato, Riesling]" 12850,"Swirly Temples 1/4 cup plus 3 tablespoons granulated sugar 2 tablespoons honey Pinch of salt 2 cups chopped fresh or frozen rhubarb, thawed if frozen 1/2 cup heavy cream 3 tablespoons mascarpone cheese or clotted cream, at room temperature 2 tablespoons confectioners' sugar 8 slices pound cake or 8 crumpets Strawberry preserves, for spreading Instructions: Bring the granulated sugar, honey, salt and 2 tablespoons water to a gentle simmer in a small saucepan over medium heat. Cook, stirring, until the sugar dissolves. Transfer 1 1/2 tablespoons of the syrup to a small bowl; set aside. Add the rhubarb to the remaining syrup; cook, stirring occasionally, until the rhubarb breaks down and the mixture thickens, 15 to 20 minutes. Let cool slightly, then transfer to a blender and puree until smooth. Transfer to a bowl and refrigerate until cold, at least 1 hour. Beat the heavy cream, mascarpone and confectioners' sugar with a mixer on medium-high speed until stiff peaks form. Fold one-third of the cream mixture into the rhubarb mixture until just combined, then fold in the rest. Cover and refrigerate until cold, about 1 hour. Meanwhile, preheat the oven to 375 degrees F. Use a 2-inch-round cookie cutter to cut circles from the pound cake slices. Transfer to a baking sheet and bake until lightly toasted, about 5 minutes. Remove from the oven and immediately brush the cake rounds with the reserved syrup; let cool completely on the baking sheet. Spread a layer of strawberry preserves on the cake rounds. Transfer the rhubarb cream to a piping bag fitted with a large star tip. Pipe the cream onto the cakes. ","[Chardonnay, Riesling, Moscato, Cava]" 12851,"Tangerine Grilled Sea Bass 3 cups good-quality store-bought tangerine juice 1 cup fresh lemon juice (from about 3 large lemons) 1 cup canola oil 2 tablespoons honey 1/4 teaspoon coriander seeds, lightly crushed 6 sprigs fresh thyme 4 large cloves garlic, lightly smashed Eight 6-ounce skin-on sea bass fillets Kosher salt and freshly ground black pepper 4 tangerines, halved crosswise, any visible seeds removed and discarded 6 small sprigs fresh mint Instructions: Combine the tangerine juice, lemon juice, oil, honey, coriander, thyme and garlic in a large plastic storage container. Whisk to combine. Add the sea bass fillets and turn to coat in the marinade. Cover with a lid and marinate in the refrigerator, flipping once halfway through, 30 minutes. Preheat an outdoor grill or large cast-iron grill pan to medium heat. While the grill heats up, remove the fish from the marinade and pat fairly dry with paper towels. (There should be a light coating of marinade on the fish but not too much, because excess oil will cause flare-ups on the grill.) Discard the marinade. Season the fish liberally on all sides with salt and pepper. Place the fish skin-side down on the hot grill. Cook until the skin is light golden brown and crispy, 3 to 5 minutes. Carefully flip the fish and cook until just cooked through and the center is opaque, 3 to 5 minutes more. While the fish is cooking, add the tangerines to the grill cut-side down. Grill until the flesh is deeply charred in spots, about 10 minutes. Remove from the grill and cool slightly. To serve, transfer the grilled fish to a large platter. Nestle the grilled tangerines around the fish and top with the sprigs of mint. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 12852,"Italian Baked Chicken and Pastina 1 cup pastina pasta (or any small pasta) 2 tablespoons olive oil 1/2 cup cubed chicken breast (1-inch cubes) 1/2 cup diced onion (about 1/2 a small onion) 1 clove garlic, minced 1 (14.5-ounce) can diced tomatoes with juice 1 cup shredded mozzarella 1/4 cup chopped fresh flat-leaf parsley 1/4 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 1/4 cup bread crumbs 1/4 cup grated Parmesan 1 tablespoon butter, plus more for buttering the baking dish Instructions: Preheat the oven to 400 degrees F. Bring a medium pot of salted water to a boil over high heat. Add the pasta and cook until just tender, stirring occasionally, about 5 minutes. Drain pasta into a large mixing bowl. Meanwhile, put the olive oil in a medium saute pan over medium heat. Add the chicken and cook for 3 minutes. Add the onions and garlic, stirring to combine, and cook until the onions are soft and the chicken is cooked through, about 5 minutes more. Put the chicken mixture into the bowl with the cooked pasta. Add the canned tomatoes, mozzarella cheese, parsley, salt, and pepper. Stir to combine. Place the mixture in a buttered 8 by 8 by 2-inch baking dish. In a small bowl mix together the bread crumbs and the Parmesan cheese. Sprinkle over the top of the pasta mixture. Dot the top with small bits of butter. Bake until the top is golden brown, about 30 minutes. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 12853,"Instant Pot Sunday Sauce 1 tablespoon olive oil 2 bone-in beef short ribs (about 2 pounds)
   2 country-style pork ribs (about 1 pound)
   1 large onion, finely chopped 6 cloves garlic, finely chopped
   1/2 cup tomato paste 1/2 cup dry red wine One 28-ounce can whole peeled tomatoes
   4 links sweet or hot Italian sausage Kosher salt and freshly ground black pepper Crushed red pepper flakes, optional 1 pound ground beef sirloin 1/2 cup grated Parmesan 1/4 cup plain breadcrumbs
   1/4 cup milk 1/4 cup chopped flat-leaf parsley
   2 cloves garlic, grated 1 large egg Kosher salt and freshly ground black pepper Serving suggestions: pasta or polenta Instructions: For the sauce: Add the oil to a 6-quart Instant Pot? and set to saute (see Cook's Note). Add the short ribs and brown well. Transfer to a plate, then add the pork ribs and brown well. Transfer to a plate. Add the onions and garlic and cook, stirring often, until the onions are golden and the garlic is soft, about 5 minutes. Add the tomato paste and stir well to coat all the onions. Pour in the wine and scrape up any browned bits on the bottom of the pot. Bring to a boil and let cook until reduced by half, about 2 minutes. Stir in the tomatoes, then add the beef, pork, sausages, 1 tablespoon salt, several grinds of black pepper and a pinch of red pepper flakes if using. Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on manual high setting for 50 minutes.
   For the meatballs: Meanwhile, combine the sirloin, Parmesan, breadcrumbs, milk, parsley, garlic, egg, some salt and a few grinds of pepper in a medium bowl and mix well with a wooden spoon. Form into 1- to 2-inch balls. After the pressure cook cycle is complete, follow the manufacturer's guide for quick release and wait until the quick release cycle is complete. Be careful of any remaining steam and unlock and remove the lid.
   Carefully remove the beef, pork and sausage. Skim any excess fat from the sauce and discard. When cool enough to handle, remove and discard any bones and excess fat from the meat. Chop the meat and sausage into bite-size pieces. Return the meat to the sauce and add the meatballs to the pot. Seal the pot and cook at manual high pressure for 5 minutes. After the pressure cook cycle is complete, follow the manufacturer's guide for quick release and wait until the quick release cycle is complete. Be careful of any remaining steam and unlock and remove the lid. Season with salt and pepper. Serve over pasta or polenta. ","[Sangiovese, Barbera, Dolcetto, Tempranillo]" 12854,"Frosty Lemon Limeade Margaritas 4 cups ice 3/4 cup orange liqueur, such as Grand Marnier 3/4 cup tequila 3/4 cup store-bought limeade 2/3 cup simple syrup 1/3 cup fresh lemon juice 1 lime wedge Course salt for rims of glasses Lemon and lime slices for garnish Instructions: Combine the ice, orange liqueur, tequila, limeade, simple syrup and lemon juice in a blender. Blend until frosty and slushie-like. Rub the rims of the glasses with the lime wedge and dip the rims in the coarse salt to coat. Pour the frosty margarita into the glasses and garnish with lemon and lime slices. ","[Tequila Sunrise, Sauvignon Blanc, Grapefruit Pinot Grigio, Cava]" 12855,"Lime and Cornmeal Cookies with Citrus Glaze 1/2 stick unsalted butter, at room temperature 1 cup sugar 3 large limes, zested 1 egg, at room temperature 3 tablespoons fresh lime juice (2 to 3 large limes) 1/2 teaspoon pure vanilla extract 1 1/2 cups rice flour, plus extra for dusting 1/2 cup cornmeal 1/2 teaspoon baking powder 1/4 teaspoon fine sea salt 1 1/3 cups powdered sugar 2 large limes, zested 3 tablespoons fresh lemon juice Instructions: For the cookies: Line a baking sheet with a silicone liner or parchment paper. Set aside. In a food processor, pulse together the butter, sugar, and lime zest until combined. Add the egg, lime juice, and vanilla. Process until smooth. Add the rice flour, cornmeal, baking powder, and salt. Process until the mixture forms a dough. Place the dough on a lightly floured surface and knead for 20 seconds. Form the dough into a ball, wrap in plastic, and refrigerate for 20 minutes. Place an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Lightly flour a work surface. Cut the dough in half and roll out each piece into a 9-inch diameter circle, about 1/4-inch thick. Using a 3-inch round cookie cutter, cut the dough into 10 circles and arrange on the prepared baking sheet. Gather any scraps of dough, knead together, and roll out to 1/4-inch thick. Cut out 2 additional rounds of dough and place on the baking sheet. Bake until light golden around the edges, 15 to 20 minutes. Cool for 10 minutes and transfer to a cooling rack to cool completely, about 15 minutes. For the glaze: In a medium bowl, whisk together the powdered sugar, lime zest, and lemon juice until smooth. Spread about 1 teaspoon of the glaze onto each cookie leaving, a 1/4-inch border around the edge. Allow the glaze to harden for about 45 minutes before serving. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 12856,"Orzo with Dried Fruits and Nuts 2 cups orzo 4 cups chicken broth 1/2 cup dried apricots, plumped in Port wine 6 tablespoons unsalted, butter 1/2 cup sliced almonds Pinch sugar and cinnamon Salt and pepper Instructions: Cook 2 cups orzo in 4 cups chicken broth so that pasta absorbs flavor of broth. Transfer to a bowl. Chop apricots and fold into orzo. Melt 4 tablespoons butter until golden and add to orzo; season with salt and pepper.
Reheat, covered in 350 degree oven for 15 minutes or until hot. To create garnish: saute almonds in remaining 2 tablespoons of butter with a pinch of sugar and cinnamon; sprinkle over the stuffing when it comes out of the oven. ","[Riesling, Moscato, Vinho Verde, Cava]" 12857,"Peas in Three-Cheese Sauce 3 tablespoons butter 3 cloves garlic, finely chopped 3 shallots, finely chopped 1 cup heavy cream 1/4 teaspoon ground nutmeg 16 ounce package frozen peas, thawed 1/3 cup grated Parmesan 1/3 cup shredded white Cheddar Freshly ground black pepper 2 tablespoons grated Pecorino-Romano Salt Instructions: Heat butter in a saucepan and saute garlic and shallots in a saucepan until translucent. Reduce heat to low and add cream and nutmeg. Allow to reduce by about 1/3. Remove from heat and stir in peas, Parmesan and Cheddar, and cook until cheese is incorporated. Season with pepper and sprinkle with Romano cheese. Cheese will be salty so add salt only if needed after all cheeses are added. ","[Chardonnay, Pinot Grigio, Gavi, Vermentino]" 12858,"Parker House Rolls 6 cups all-purpose flour (about) 1/2 cup sugar 2 teaspoons salt 2 packages active dry yeast 1 cup margarine or butter (2 sticks), softened 1 large egg Instructions: In a large bowl, combine 2 1/4 cups flour, sugar, salt, and yeast; add 1/2 cup margarine or butter (1 stick). With mixer at low speed, gradually pour 2 cups hot tap water (120 degrees F to 130 degrees F.) into dry ingredients. Add egg; increase speed to medium; beat 2 minutes, scraping bowl with rubber spatula. Beat in 3/4 cup flour or enough to make a thick batter; continue beating 2 minutes, occasionally scraping bowl. With spoon, stir in enough additional flour (about 2 1/2 cups) to make a soft dough. Turn dough onto lightly floured surface and knead until smooth and elastic, about 10 minutes, working in more flour (about 1/2 cup) while kneading. Shape dough into a ball and place in greased large bowl, turning over so that top of dough is greased. Cover with towel; let rise in warm place (80 to 85 degrees F.) until doubled, about 1 1/2 hours. (Dough is doubled when 2 fingers pressed into dough leave a dent.) Punch down dough by pushing down the center or dough with fist, then pushing edges of dough into center. Turn dough onto lightly floured surface; knead lightly to make smooth ball, cover with bowl for 15 minutes, and let dough rest. Preheat oven to 400 degrees F. In 17 1/4-inch by 11 1/2-inch roasting pan, over low heat, melt remaining 1/2 cup margarine or butter; tilt pan to grease bottom. On lightly floured surface with floured rolling pin, roll dough 1/2 inch thick. With floured 2 3/4-inch round cutter, cut dough into circles. Holding dough circle by the edge, dip both sides into melted margarine or butter pan; fold in half. Arrange folded dough in rows in pans, each nearly touching the other. Cover pan with towel; let dough rise in warm place until doubled, about 40 minutes. Bake rolls for 15 to 18 minutes until browned. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 12859,"Creamy Fruit Dip 1 cup of sour cream (low fat or regular; not non-fat) 1/4 cup of Florida's Natural? Brand orange juice 2 tbsp. brown sugar Instructions: Whisk all ingredients together till well blended and sugar is dissolved. Chill in refrigerator at least an hour. Or make ahead of time. Serve with your favorite fruit. Serve with a fruit platter. ","[Chardonnay, Moscato, Riesling]" 12860,"Vanilla and Lime Flan 1/2 cup sugar 3 tablespoons water 2 cups condensed milk 2 cups whole milk 3 limes, zested 1 vanilla bean 6 eggs Instructions: Preheat the oven to 360 degrees F To make the caramel, heat together the water and sugar gently, over a medium flame, until it is golden brown, about 10 minutes, ensuring the mixture does not burn. Meanwhile, pour the condensed milk and whole milk into a pan. Add the lime zest. Slice the vanilla pod in half and carefully scrape out the vanilla seeds and add these to the milk mixture. Simmer the milk slowly for 15 minutes to let the flavors combine. Once the caramel is ready, pour into a cake pan and swirl it around to evenly coat the bottom of the pan. Set aside. In a bowl, crack the eggs and beat together. Slowly pour a little of the warm milk, vanilla, and lime mixture into the eggs. This will temper the eggs and prevent them from scrambling. Once the warm milk has raised the temperature of the eggs (tempered), pour in the rest of the milk. Pour all of the mixture into the cake pan over the caramel. Cook the cake pan in a water bath by placing the pan inside a larger pan that is filled half-way with water. Place in the oven and cook for 45 minutes to 1 hour. Once ready, allow to cool and place inside a refrigerator overnight. The flan is then ready to be flipped over gently and served. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 12861,"Bonus Waffle Recipe: French-Toasted Waffles 2 frozen low-fat waffles 1/2 cup fat-free liquid egg substitute 1/2 teaspoon vanilla extract 1/4 teaspoon cinnamon 2 teaspoons light whipped butter or light buttery spread 14 cup sugar-free pancake syrup 1 teaspoon powdered sugar Serving suggestion: raspberries. Instructions: Lightly toast the waffles. Mix egg substitute, vanilla extract, and cinnamon in a bowl, and set aside. Bring a large skillet sprayed with nonstick spray to medium-high heat on the stove. Add butter and allow it to coat the bottom of the skillet. Meanwhile, coat the waffles thoroughly in the egg mixture. Cook the waffles in the skillet until golden brown, 4 to 5 minutes per side. Top them with syrup and powdered sugar. Serve with raspberries, if you like, and enjoy! ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 12862,"After Midnight Cocktail 1 cup chocolate-flavored vodka 1 cup vanilla-flavored vodka 1/2 cup coffee-flavored liqueur Ice Chocolate-covered espresso beans, for garnish Chocolate shavings, for garnish Instructions: Chill 2 martini glasses. In a large martini shaker, add the chocolate vodka, vanilla vodka, coffee liqueur and fill with ice. Shake the cocktail well for 30 seconds. Pour the cocktail into the glasses and garnish with espresso beans and shaved chocolate. ","[Riesling, Merlot, Cabernet Sauvignon, Pinot Noir]" 12863,"Apricot and Chicken Bruschetta 1/2 loaf ciabatta bread 1/4 cup olive oil 3/4 cup apricot preserves 5 ounces fontina cheese, thinly sliced 6 ounces roasted chicken breast, cooled and thinly sliced 3 ounces (about 5 slices) prosciutto, thinly sliced Extra-virgin olive oil, to drizzle Instructions: Preheat the oven to 350 degrees F. Slice the bread into 10 slices, each about 1/2-inch thick. Brush the bread slices with the olive oil and arrange on a baking sheet. Bake for 10 to 15 minutes until crisp and golden. Cool to room temperature. Spread each slice of the toasted bread with the apricot preserves then place a slice of the cheese on top. Arrange the sliced chicken on top of the cheese. Cut each piece of prosciutto in half and place on top of the chicken. Transfer the bruschetta to a serving platter. Drizzle with the extra-virgin olive oil and serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 12864,"Genovese Red Sauce 3 tablespoons EVOO 4 ounce chunk pancetta or guanciale, 1/4-inch dice 4 ounces prosciutto cotto or mild ham, fine dice 1 1/4 pounds ground veal 3 to 4 cloves garlic, finely chopped 1 large fresh bay leaf 1 medium onion, finely chopped Salt and freshly ground black pepper A few grates of fresh nutmeg
1/4 cup tomato paste 1 1/2 cups dry white wine 1 1/2 cups milk 1 to 2 cups chicken stock or water 1 pound egg tagliatelle, such as Delverde brand Freshly grated grana padano cheese or Parmigiano-Reggiano Instructions: Heat the EVOO in a Dutch oven over medium heat. Add the pancetta and render until it begins to crisp, then add the ham and stir a minute or 2 more. Add the veal and break it up into fine crumbles, until lightly brown. Then add the garlic, bay leaf and onions, and season with salt and pepper and a little nutmeg. Let the onions cook, partially covered, for a few minutes, then stir in the tomato paste until fragrant. Add the wine and heat. Then add the milk, reduce the heat to low and simmer gently 3 hours. Add a little stock or water whenever the sauce gets too thick, up to 2 cups over the course of the cooking time. Cool and refrigerate or freeze for make-ahead meal.
To serve, boil the pasta in salted water to al dente; reserve 1 cup starchy cooking water just before draining. Add to the sauce, toss with the pasta and some cheese and serve in shallow bowls. ","[Barolo, Barbaresco, Dolcetto, Valpolicella]" 12865,"Peppermint Hot Cocoa 4 cups whole or low-fat milk 1/2 teaspoon pure vanilla extract 3/4 cup sugar 1/2 cup unsweetened cocoa powder 4 ounces semisweet or bittersweet chocolate, finely chopped 3 tablespoons crushed peppermint sticks, plus more for serving Pinch kosher salt Unsweetened whipped cream, for serving Peppermint sticks, for serving Instructions: Heat the milk and vanilla in a medium saucepan over medium heat until hot and steaming. Combine the sugar, cocoa powder, chocolate, crushed peppermint and salt in a bowl, then whisk into the milk. Reduce the heat to low and simmer, stirring, until the chocolate and peppermint melts and the cocoa thickens slightly, about 2 minutes. Divide among 4 mugs, top with dollops of whipped cream. Sprinkle with crushed peppermint and serve each with a peppermint stick. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 12866,"Steam/Sauteed Tender Greens 1 tablespoon fat (extra-virgin olive oil, vegetable oil, butter or bacon fat) 1/2 teaspoon salt 2 to 3 garlic cloves, minced 2 pounds fresh spinach, Swiss chard or beet greens Spices and/or dried/fresh herbs Ground black pepper Instructions: Combine the fat, salt, garlic, the prepared greens, spices in a large deep skillet or Dutch oven. Cover and steam over medium-high heat until the greens are wilted and brightly colored, about 5 minutes. Remove the lid and continue to cook until the liquid evaporates, about 2 minutes longer. Add optional fresh herbs. Adjust the seasonings, including pepper to taste. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 12867,"Mushroom Parmentier 6 medium floury potatoes, such as Yukon gold 2 pounds/ 1 kg mushrooms 3 tablespoons butter 2 tablespoons olive oil, more as needed 1 large red onion, chopped 3 cloves garlic 1/2 cup/125 ml red wine 1/2 cup/125 ml vegetable stock or water Handful fresh thyme leaves, chopped Kosher salt and freshly ground black pepper 1 tablespoon flour 1 handful fresh parsley, chopped 1/4 cup/60 ml milk 2 to 4 tablespoons butter Kosher salt and freshly ground pepper 4 ounces/110 g Comte or Gruyere cheese, cut into very fine dice 2 tablespoons grated Parmesan Instructions: For the potatoes: Steam the potatoes in a covered saucepan with about 1 inch/2.5 cm water in the bottom, until very tender, about 30 minutes. For the mushrooms: Clean and quarter the mushrooms. Heat just 2 tablespoons of the butter with 1 tablespoon of the olive oil and saute the mushrooms until cooked and golden. Remove from the pan. Heat the other spoonful of olive oil (adding more if you need it) and saute the onion until soft. Add the garlic for 1 minute. Deglaze with the wine and reduce to no more than a spoonful. Add the stock, thyme and mushrooms, season with salt and pepper and cook until the stock has reduced by half. Knead together the flour with the last tablespoon of butter and stir it in. Cook until the liquid has thickened to a sauce, a matter of minutes. Stir in the parsley. Spoon the mixture into a gratin dish.
For the cheese potato top: Heat the oven to 425 degrees F/220 degrees C. Mash the potatoes with the milk and butter until smooth, adding more milk if needed. Season with salt and pepper. Stir in the diced cheese. Distribute evenly over the mushroom mixture, and smooth with the back of the spoon (if you want to be very retro-housewife, make patterns with the tines of a fork or make waves with a spoon). Sprinkle over the Parmesan. Bake the gratin until bubbling hot and golden on top, about 15 minutes. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 12868,"Chicken Mushroom and Bacon Pie 3 rashers streaky bacon, cut or scissored into 1-inch strips 1 teaspoon garlic infused oil 2 cups chestnut mushrooms, sliced into 1/4-inch pieces 8 ounces chicken thigh fillets cut into 1-inch pieces 2 1/2 tablespoons all-purpose flour 1/2 teaspoon dried thyme 1 tablespoon butter 1 1/4 cups hot chicken stock 1 tablespoon Marsala 1 (13-ounce) 9 by 16-inch sheet all-butter ready-rolled puff pastry Instructions: Preheat the oven to 425 degrees F. Fry the bacon strips in the oil until beginning to crisp, then add the sliced mushrooms and soften them in the pan with the bacon. Turn the chicken strips in the flour and thyme (you could toss them about in a freezer bag), and then melt the butter in the pan before adding the floury chicken and all the flour left in the bag. Stir around with the bacon and mushrooms until the chicken begins to color. Pour in the hot stock and Marsala, stirring to form a sauce and let this bubble away for about 5 minutes. Make a pastry rim for each of your pots for the pies, by this I mean an approximately 1/2-inch strip curled around the top of the pots. Dampen the edges to make them stick. Cut a circle bigger than the top of each pie-pot for the lid, and then divide the chicken filling between the two. Dampen the edges again and then pop on the top of each pie sealing the edges with your fingers or the underneath of the prongs of a fork. Cook the pies for about 20 minutes turning them around half way through cooking. Once cooked, they should puff up magnificently. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 12869,"Sea Bass with Tomatoes and Garlic Risotto Cakes 10 whole cloves garlic, peeled 2 teaspoons olive oil 4 cups water 2 tablespoons unsalted butter 1 tablespoon olive oil 1/2 cup finely chopped onion 1 cup arborio rice 1/2 cup dry white wine 1/4 cup grated Parmesan cheese 3 tablespoons finely chopped fresh parsley Salt and pepper
Salt and pepper 1 cup seasoned flour 4 tablespoons unsalted butter Salt and pepper 3 to 4 pound whole sea bass
2 tablespoons olive oil 4 pounds assorted heirloom tomatoes, or substitute plum tomatoes 1/4 cup olive oil 2 tablespoons sherry vinegar Salt and pepper Salt and pepper
1 tablespoon chopped basil 1 small red onion, halved and thinly sliced
1 small, fresh red cl, seeded and minced Instructions: Preheat oven to 350 degrees F. Place garlic cloves, oil and 3 tablespoons of water in a small dish and cover with foil. Bake for 30 minutes or until garlic is softened. Place in a small food processor and process until smooth. Bring 4 cups of water to simmer in a medium saucepan. Melt 2 tablespoons of butter and 1 tablespoon of olive oil in a medium saucepan. Add the onion and cook until soft. Add the rice and stir until lightly golden brown. Add the wine and cook until reduced completely. Add 1 cup of hot water and stir until absorbed. Continue adding 1 cup of water at a time until rice is just tender. Remove from the heat and add the garlic puree, cheese, parsley, salt and pepper and stir to combine. Let cool for 30 minutes. Place in a bowl, cover and refrigerate until cold, about 2 hours. Shape risotto into 8 (2-inch) diameter patties. Place risotto cakes on a baking sheet. Cover and refrigerate 1 hour. Place seasoned flour in a medium bowl. Lightly coat each risotto cake with flour. Melt 2 tablespoons of the butter in a medium saute pan. Add 4 cakes at a time and saute until golden brown on both sides. Wipe out pan, add the remaining 2 tablespoons of butter and repeat with the remaining 4 cakes. Serve 2 per person.
For the Sea Bass: Preheat oven to 400 degrees F. With a sharp knife score bass 3 times on each side to the bone. Season bass on both sides with salt and pepper. Heat oil in a large saute pan over medium heat. Add bass to pan and brown it on both sides. Transfer pan to oven and cook bass for 8 to 12 minutes or until cooked through. Transfer fish to a plate. Serve with Heirloom Tomato Salad.
For the Heirloom Tomato Salad: Sliced tomatoes and arrange them in a shallow bowl. Combine the rest of the ingredients and pour over tomatoes. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 12870,"Rolled Turkey Breast with Nutty Fruit Stuffing One 10-pound boneless, skin-on whole turkey breast, tenderloins removed 1 gallon hard apple cider
1/4 cup kosher salt
4 tablespoons Poultry Seasoning, recipe follows 2 onions, sliced into 1 1/2-inch-thick rings
4 tablespoons unsalted butter, at room temperature 8 tablespoons unsalted butter, plus more for greasing 5 stalks celery, finely diced 2 onions, finely diced 2 cups calvados 1 cup dried apricots, roughly chopped
1 cup dates, roughly chopped
1 tablespoon kosher salt
1 teaspoon ground black pepper
8 cups 1/2-inch cubes white bread, toasted
2 cups chicken broth
2 cups pecans, toasted and roughly chopped
1 tablespoon chopped fresh or dried sage
1 tablespoon fresh or dried thyme leaves
2 eggs
1/2 cup dry white wine 1 1/4 cups chicken broth 2 tablespoons flour
1 tablespoon dried marjoram 1 tablespoon dried parsley
1 tablespoon dried sage
1 tablespoon dried rosemary
1 tablespoon dried thyme
Instructions: For the turkey: Place the turkey in a large bowl or pot, add the hard apple cider and salt. Then cover and refrigerate in the brine overnight. For the stuffing: In a large skillet set over medium heat, melt the butter, then add the celery and onions, and saute until soft, 6 to 8 minutes. Add the calvados, apricots, dates, salt and pepper. Stir and cook at a simmer until the liquid reduces and thickens, and the fruit is plump, about 5 minutes. In a large bowl, add the toasted bread, broth, pecans, sage, thyme and eggs. Add the vegetable mixture to bowl and mix to incorporate. Refrigerate until ready to use. Preheat the oven to 375 degrees F. Grease a casserole dish. Drain the turkey from the brine, rinse and pat all over to dry. Lay the turkey skin-side down on a work surface and use a sharp knife to butterfly the breast so that it lays flat. Sprinkle the turkey with 2 tablespoons of the Poultry Seasoning, then place 3 cups of the stuffing in the center of the breast and fold the ends of the turkey to cover. Flip the turkey over to seam-side down, and use kitchen twine to tie the turkey at 1-inch intervals. Place the remaining stuffing in the prepared casserole dish, and set aside. Arrange the sliced onions in the center of a roasting pan. Rub the turkey skin with the butter, sprinkle with the remaining 2 tablespoons Poultry Seasoning, and then place the turkey over the sliced onions. Roast, basting occasionally, until the internal temperature reaches 160 degrees F on an instant-read thermometer, about 2 hours. After about 1 hour 30 minutes, add the stuffing to the oven and bake until golden brown, about 30 minutes. Remove the turkey from the pan and rest for 10 to 15 minutes, reserving the pan with the drippings for a later use. For the gravy: Place the roasting pan with the drippings on the stovetop set over medium-high heat. Pour in the wine to deglaze the pan. Use a spoon to scrape the bits from the bottom of the pan. In a medium bowl, add 1/4 cup of the chicken broth and the flour. Whisk to make a slurry. Add the remaining 1 cup chicken broth and the slurry into the roasting pan. Whisk until combined and smooth. Then simmer until the gravy reduces and thickens, 5 to 10 minutes. Remove the strings from the turkey and carve it into slices. Serve the turkey with the stuffing and gravy. Place the marjoram, parsley, sage, rosemary and thyme in a spice grinder or blender and grind until powdery.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 12871,"Meatball and Eggplant Parm Kebabs 2 tablespoons extra-virgin olive oil 6 cloves garlic, thinly sliced 1/2 teaspoon dried oregano 1 28-ounce can whole peeled San Marzano tomatoes, crushed by hand Kosher salt and freshly ground pepper 1 pound ground beef 8 ounces hot Italian sausage, casings removed 1/2 cup shredded mozzarella cheese 1/2 cup grated parmesan cheese 1/4 cup breadcrumbs 1/4 cup finely chopped fresh parsley 2 cloves garlic, grated 1/4 cup milk 1 large egg Kosher salt and freshly ground pepper 2 small Japanese eggplants, sliced 1/2 inch thick 3 cups broccoli florets 3 tablespoons extra-virgin olive oil, plus more for the grill Kosher salt and freshly ground pepper 8 ounces mozzarella cheese, thinly sliced, then cut into 1-inch squares Toasted Italian rolls, grated parmesan cheese and red pepper flakes, for serving Instructions: Make the marinara sauce: Heat the olive oil in a medium saucepan over medium-high heat. Add the sliced garlic and cook, stirring, until lightly golden, 2 to 3 minutes. Stir in the oregano, then add the tomatoes, 1/2 teaspoon salt and a few grinds of pepper. Bring to a boil, then reduce the heat to a gentle simmer and cook, stirring occasionally, until thickened, 12 to 15 minutes. Season with salt and pepper. Cover and set aside until ready to serve. (For a smoother sauce, puree with an immersion blender.) Meanwhile, make the meatballs: Combine the beef, sausage, shredded mozzarella, parmesan, breadcrumbs, parsley, grated garlic, milk, egg, 1 teaspoon salt and a few grinds of pepper in a large bowl; mix with your hands until combined. Form into 1 1/2-inch meatballs (about 24). Make the kebabs: Preheat a grill to medium high. Combine the eggplants, broccoli, olive oil, 1 teaspoon salt and a few grinds of pepper in a large bowl; toss to coat. Thread the meatballs, eggplant and broccoli onto eight 12-inch skewers.
Brush the grill grates with olive oil. Grill the kebabs, covered and turning occasionally, until the meatballs are cooked through and marked and the vegetables are charred around the edges, about 15 minutes; drape a slice of mozzarella over each meatball during the last minute of cooking. Remove to a platter. Reheat the marinara sauce if needed. Serve the kebabs in rolls with the marinara sauce, parmesan and red pepper flakes. ","[Barolo, Chianti, Dolcetto, Montepulciano]" 12872,"Chocolate Candy Bar Rounds 2 cups semisweet chocolate chips 2 teaspoons coconut oil
1/2 cup marshmallow creme, such as Marshmallow Fluff 2 tablespoons smooth peanut butter, not natural, such as Jif or Skippy 1/3 cup good-quality caramel sauce, such as Ghirardelli 2 to 3 tablespoons confectioners' sugar
Coconut oil spray, for the spoons 1/3 cup coarsely chopped salted roasted peanuts
1/2 cup white chocolate candy melting wafers 1/4 cup popping candies, such as Pop Rocks
Instructions: For the chocolate layer: Combine the chocolate chips and coconut oil in a double boiler over low heat. Heat until melted and stir until smooth. Let sit until thickened slightly, 10 to 15 minutes. Spoon 1 tablespoon of the chocolate mixture into each cavity of a 6-cavity round cylinder silicone mold (2-inch-wide by 1-inch-deep cavities). Use a small pastry brush to paint the chocolate up the sides of the molds, making sure to cover the entire inside of each mold. (If your chocolate is too hot and doesn\u2019t coat the molds, refrigerate for a few minutes, then try again.) Refrigerate or freeze until set, about 10 minutes. For the nougat layer: Stir the marshmallow creme and peanut butter together in a small bowl. It should be the consistency of putty. For the caramel layer: Put the caramel sauce in a separate bowl. Stir in the confectioners' sugar 1 tablespoon at a time, until the mixture is thick but still pourable. For the assembly: Grease 2 teaspoons with coconut oil spray. Use the teaspoons to place a heaping tablespoon of the nougat into each mold, pressing to make a smooth layer. Sprinkle over the peanuts and press into the nougat. Use the same teaspoons to add a heaping tablespoon of the caramel to each mold, stopping about 1/4 inch from the top of the molds. Pour the remaining chocolate over the caramel and spread gently with a small offset spatula to completely cover the caramel. Refrigerate or freeze until set, at least 30 minutes. Remove the chocolates from the molds. Microwave the candy melting wafers in a microwave-safe bowl in 30-second increments, stirring in between each, until melted and smooth. Drizzle the melted white candy over top of the rounds and sprinkle over the popping candies to decorate. ","[Pinot Grigio, Sauvignon Blanc, Moscato, Riesling]" 12873,"Cajun Corn Maque Choux 4 ears fresh corn 4 strips bacon, diced 2 tablespoons unsalted butter 2 stalks celery, diced 1 green bell pepper, diced 1/2 large onion, diced Kosher salt and freshly ground black pepper
1/2 cup milk 5 scallions, white and green parts, sliced (reserve the sliced green parts for garnish)
2 cloves garlic, minced 2 plum tomatoes, seeded and diced Instructions:

1. Cut the kernels off of the corn into a large bowl. Using the back of the knife, scrape the sweet corn milk from the cobs to extract about 3 tablespoons and add it to the bowl. Set aside.
2. Cook the bacon in a large skillet over medium heat until the fat renders and the bacon is crisp. Remove with a slotted spoon to a paper-towel-lined plate and set aside. Add the butter to the skillet and when melted, add the celery, bell peppers and onions. Season with salt and pepper and cook until the vegetables are soft, about 15 minutes. Add the milk, scallion whites, garlic, tomatoes and corn. Cook until thickened, 10 minutes.
3. Serve garnished with the scallion greens and reserved bacon. ","[Zinfandel, Malbec, Syrah, Tempranillo]" 12874,"Warm Grape Cake 1/2 stick unsalted butter, plus more for the pan, softened 3/4 cup granulated sugar 2 large eggs, at room temperature Finely grated zest of 1 lemon 1 1/2 cups plus 1 tablespoon all-purpose flour 3/4 teaspoon baking powder 1/4 teaspoon kosher salt 1/2 cup extra-virgin olive oil 1/2 cup whole milk, at room temperature 1/3 cup golden raisins 2 cups red seedless grapes, halved 1 cup cold heavy cream 1 tablespoon confectioners' sugar, sifted 1/4 to 1/2 teaspoon almond extract 1/2 cup honey 1 small knob ginger, peeled and grated (about 2 tablespoons) Instructions: Preheat the oven to 350 degrees F. Beat the butter and sugar with a mixer in a large bowl until the mixture lightens in color, 5 to 8 minutes. Slowly beat in the eggs and lemon zest. Sift 1 1/2 cups flour into the bowl. Add the baking powder and salt, gently folding to combine. Add the olive oil and milk, stirring to combine. Toss the raisins and about 1 cup grapes in a separate bowl and sift in the remaining 1 tablespoon flour. Add the fruit-flour mixture to the cake batter and stir only enough to blend. Thoroughly grease the bottom and sides of a 9-inch springform pan or glass baking dish with some softened butter. Pour the batter into the pan and slide the pan into the center of the oven. Bake until a toothpick inserted in the center comes out clean, 40 to 45 minutes. Remove the cake from the oven and let sit until cool enough to touch, then detach the outside of the springform pan. Whisk together the cream, confectioners' sugar and almond extract in a medium bowl until soft peaks form. Set aside. Add the honey to a small saute pan and bring it to a simmer over low heat. Once it bubbles, thickens and darkens slightly, about 3 minutes, add the ginger and the remaining 1 cup grapes. Switch off the heat and allow the mixture to cool slightly. Serve slices of the cake with some of the grape-honey mixture and a dollop of the whipped cream. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 12875,"Pizzette with Gorgonzola, Tomato and Basil 8 ounces purchased pizza dough 3 ounces Gorgonzola, crumbled 3 ounces cherry tomatoes, quartered 2 teaspoons extra-virgin olive oil 1/4 cup fresh basil leaves, torn into pieces Salt and freshly ground black pepper Instructions: Preheat the oven to 475 degrees F. Roll out the pizza dough to 1/4-inch thick. Using a 2 to 2 1/2-inch diameter cookie cutter, cut out 18 circles from the dough. Arrange the circles on a heavy large baking sheet. Sprinkle the Gorgonzola cheese over the circles. Top with the tomatoes, pressing them gently into the dough. Bake until the pizzettes are golden brown, about 10 minutes. Drizzle the pizzettes with oil. Sprinkle the basil over the pizzettes. Sprinkle with salt and pepper. Arrange the pizzettes on a platter and serve immediately. ","[Chardonnay, Barolo, Chianti, Tempranillo]" 12876,"Roasted Asparagus 1 bunch asparagus, trimmed 1 tablespoon olive oil
Pinch of kosher salt and freshly ground black pepper Instructions: Preheat the oven to 400 degrees F. Put the asparagus on a baking sheet, drizzle on the oil, sprinkle on the salt and pepper and toss. Roast until tender and browning at the edges, about 20 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling]" 12877,"Tagliatelle Bolognese 2 ounces dried porcini mushrooms, wiped of grit 2 tablespoons extra-virgin olive oil 1/4 pound pancetta or slab bacon, finely chopped 1 medium onion, finely chopped 2 celery stalks, finely chopped 2 carrots, finely chopped 5 garlic cloves, minced 4 fresh thyme sprigs, leaves stripped from the stem 2 fresh oregano sprigs, leaves stripped from the stem 1 fresh rosemary sprig, needles stripped from the stem 2 bay leaves 1 pound ground pork 1 pound ground beef 1 cup milk 1 (28-ounce) can whole peeled tomatoes, hand-crushed 2 cups dry red wine Kosher salt and freshly ground black pepper 1 pound dry tagiatelle pasta 1 handful fresh basil, hand-torn, for garnish Freshly grated Parmigiano-Reggiano, for serving Instructions: Reconstitute the mushrooms in boiling water for 20 minutes until tender, drain and coarsely chop. In a large heavy-bottomed saucepan, heat the olive oil over medium flame. Add the pancetta and saute for 2 minutes to render out the fat. Add the porcinis, onion, celery, carrots, and garlic; stirring to combine. Toss in the thyme, oregano, rosemary, and bay leaves. Cook for 5 to 10 minutes, stirring, until the vegetables are very tender but not browned. Raise the heat a bit and add the ground pork and beef; brown until the meat is no longer pink, breaking up the clumps with a wooden spoon. Add the milk and simmer until the liquid is evaporated, about 10 minutes. Carefully pour in the tomatoes and wine; season with salt and pepper. Bring the sauce to a boil, then lower the heat and cover. Slowly simmer for 1 1/2 to 2 hours, stirring now and then, until the sauce is very thick. Taste again for salt and pepper. When you are ready to serve, bring a large pot of salted water to a boil, add the pasta and cook for 8 to 10 minutes or until tender yet firm (as they say in Italian \al dente.) Drain the pasta well and toss with the Bolognese sauce. Shower with basil and pass grated cheese around the table. ","[Barolo, Barbaresco, Dolcetto, Valpolicella]" 12878,"Nut Brittle 1 cup salted dry roasted peanuts 1 cup shelled pistachios 1 cup pecan halves 1 cup sugar 1 cup unsalted butter (2 sticks), cut into chunks 1/3 cup light corn syrup 2 teaspoons honey Instructions: Put the nuts, sugar, butter, corn syrup, and honey in a saucepan over medium-high heat. Stir constantly with a wooden spoon until it becomes a nice walnut color and thickens, about 10 to 12 minutes. Quickly pour onto a silpat or foil lined baking sheet and spread the brittle to an even thickness of about 1/3-inch with the back of the spoon. Cool for 3 or 4 minutes then score the brittle with a sharp knife into about 24 (2-inch) squares. Once the brittle has cooled completely, snap along scored marks. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 12879,"Apple-Vanilla Mini Muffins with Cider Glaze 1 cup all-purpose flour 1/2 teaspoon baking powder 1/4 teaspoon baking soda 1/4 teaspoon fine salt Large pinch freshly grated nutmeg 1/3 cup light brown sugar 4 tablespoons unsalted butter, softened 1/2 teaspoon pure vanilla extract 1 large egg 1/4 cup sour cream 1/2 small apple, peeled, cored and cut into 1/4-inch pieces (about 1/2 cup) 2 cups apple cider 1 small cinnamon stick 2 tablespoons honey 1 teaspoon confectioners' sugar Instructions: For the apple-vanilla muffins: Preheat the oven to 350 degrees F and center an oven rack. Line a mini-muffin tray with your favorite liners. Combine the flour, baking powder, baking soda, salt and nutmeg together in a large bowl. Combine the sugar, butter and vanilla in the bowl of a stand mixer fitted with a paddle (or in a large bowl if using a hand mixer). Beat on medium-high speed until light and creamy, about 4 minutes, scraping as needed. Add the egg and beat until incorporated (don't worry if the batter curdles). Adjust to medium-low speed and alternate adding the flour mixture and the sour cream in batches, beginning and ending with the flour. Fold in the apples using a spatula. Grease a small ice-cream scoop (about 1 1/4 inches) with nonstick spray and fill the liners about 3/4 of the way to the top. Bake, rotating halfway through, until a toothpick inserted in the muffins comes out clean and the tops spring back when touched, 10 to 12 minutes. Let rest in the hot muffin pan for 3 minutes, then transfer to a cooling rack. For the cider glaze: Boil the cider with the cinnamon stick over medium-high heat until the cider is reduced to about 1/2 cup, about 20 minutes. Whisk in the honey and continue to boil until the liquid is syrupy and just coats the back of a spoon, 4 to 5 minutes. Discard the cinnamon stick and remove from the heat. Whisk in the confectioners' sugar and transfer to a small bowl. Let sit until slightly set but still warm, about 3 minutes. Dip the tops of the muffins in the glaze and serve. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 12880,"Cranberry Orange Mousse 1 bag cranberries, 12 ounces 3/4 cup sugar 1 teaspoon grated orange zest 1/4 cup orange juice 2 tablespoons orange liqueur 2 cups heavy whipping cream Instructions: Chill a decorative glass bowl or 6 stemmed glasses. Rinse and pick over cranberries and place in a large saucepan. Add sugar and cook over medium heat about 5 minutes, until cranberries have burst and the mixture has a thick jam-like consistency. Cool. Stir in zest, juice and liqueur and rub through a strainer to remove skins. Whip cream and fold 3/4 of it into cranberry puree. Place mousse in bowl or glasses. Decorate with reserved whipped cream just before serving. ","[Burgundy, Riesling, Moscato, Prosecco]" 12881,"Flowers for Mom Cocktail 1 ounce elderflower liqueur (recommended: St Germaine) Dry sparkling rose wine, well chilled Raspberries, for garnish Instructions: Add the elderflower liqueur to a champagne flute and top with rose. Stir to mix and add a raspberry for garnish. ","[Prosecco, Ros]" 12882,"cl Verde 1/2 cup corn oil 10 Anaheim cl peppers, diced
10 poblano cl peppers, diced
6 jalapenos, diced
3 yellow onions, diced
1/4 cup kosher salt
1/4 cup freshly ground black pepper
10 tomatillos, husks removed 1 1/2 cups cornstarch 6 tablespoons green hot sauce, such as Tabasco Instructions: In a large saute pan, heat the corn oil over low heat and add the Anaheim chiles, poblanos, jalapenos and onions and cook until softened but not browned, about 7 minutes. Season with salt and pepper. Meanwhile, over an open flame, roast the tomatillos, turning occasionally, until they are charred. Set aside to cool, then puree in a blender until smooth. Add the pureed tomatillos to the pan with the chiles. Add 12 cups water and bring to a simmer. Cook until the sauce thickens, 30 to 40 minutes. In a small bowl, whisk the cornstarch together with 1 1/2 cups water to make a slurry. Whisk the slurry into the sauce and cook until thick, 10 minutes more. Add the hot sauce. Taste and adjust for salt and pepper. Take off the heat and chill. Serve with refried beans, corn tortillas, eggs any style with Colby-Jack cheese melted over the top or braised pork and white rice. ","[Rioja, Tempranillo, Garnacha, Barbera]" 12883,"Sausage, Red Pepper and Feta Frittata 4 tablespoons extra-virgin olive oil 1 cup chopped onion 1 pound hot Italian sausage, casings removed 1 tablespoon chopped garlic 1 tablespoon chopped fresh oregano 1 cup chopped roasted red peppers 8 large eggs 1/4 cup heavy whipping cream 1 cup crumbled feta cheese Pinch of smoked salt Freshly ground black pepper 1 bunch fresh chives, chopped 1 lemon, zested and juiced 1 cup sour cream 1/4 cup extra-virgin olive oil Salt and freshly ground black pepper Instructions: For the frittata: Preheat the oven to 325 degrees F. In a large ovenproof saute pan over high heat, add the olive oil, onions, sausage, garlic and oregano, stirring frequently to break up the clumps. Add the roasted peppers and cook about 10 minutes. In a large bowl, whisk together the eggs, cream, feta cheese, smoked salt and pepper. Pour the mixture into the saute pan and bake until the eggs are set and golden brown and the frittata pulls away from the sides slightly, about 35 minutes. Remove the frittata from the oven and let cool about 10 minutes. For the sauce: In a small bowl, combine the chives, lemon zest and juice, sour cream and olive oil. Season with salt and pepper. Cut the frittata into pieces and serve with dollop of the sour cream sauce. ","[Barolo, Chianti, Tempranillo, Garnacha]

" 12884,"Zucchini Oatmeal Chocolate Chip Cookies 1 medium zucchini (5 to 6 ounces), grated 2 cups old-fashioned rolled oats 1 cup whole-wheat flour (see Cook's Note) 1 teaspoon kosher salt 1/2 teaspoon baking soda 1/4 teaspoon allspice 8 tablespoons (1 stick) unsalted butter, at room temperature 3/4 cup packed light brown sugar 1 large egg, at room temperature 2 teaspoons pure vanilla extract 1 cup dark chocolate chips 1/2 cup toasted pecans, chopped, optional Flaky sea salt, optional Instructions: Preheat the oven to 375 degrees. F Line 2 rimmed baking sheets with parchment. Lay out the grated zucchini on a paper-towel lined plate, to absorb as much water as possible. Set aside. Whisk the oats, flour, salt, baking soda and allspice together in a large bowl. Beat the butter and brown sugar in a separate bowl with an electric mixer (or using a stand mixer fitted with the paddle attachment) on medium speed until light yellow and fluffy, about 3 minutes. Add the egg and vanilla and mix until smooth. Add the dry ingredients to the creamed mixture and mix on low just until there's no more powdery residue, 15 to 20 seconds, then add the zucchini, chocolate chips and toasted pecans if using and mix on low until there is no dry flour in the dough. Use a 1/4-cup ice cream scoop to scoop the dough onto the prepared baking sheets, spacing at least 1 inch apart. Sprinkle the tops with flaky sea salt if using. Bake until the tops and sides start to brown, 15 to 20 minutes. Let the cookies cool on the sheet for at least 5 minutes, then transfer to a wire rack to cool completely. Store cookies in an airtight container for up to 1 week. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 12885,"Mesa Grill's Southwestern Potato Salad 1 1/2 cups prepared mayonnaise 1/4 cup Dijon mustard 2 tablespoons fresh lime juice 2 tablespoons chipotle pepper puree 1 large ripe tomato, seeded and diced 1/4 cup chopped cilantro leaves 3 scallions, chopped, white and green parts 1 medium red onion, thinly sliced 1/2 teaspoon cayenne 4 cloves garlic, finely chopped Salt and freshly ground black pepper 16 new potatoes, about 3 to 4 pounds, cooked, drained and sliced 1/2-inch thick Instructions: Combine all the ingredients, except the potatoes, in a medium bowl and season with salt and pepper, to taste. Place warm potatoes in a large bowl and pour the mixture over potatoes and mix well. Season again with salt and pepper, to taste. ","[Rioja, Tempranillo, Garnacha, Pinot Noir]" 12886,"Southern Ham-And-Cheese Pie 10 large eggs Pinch of cayenne pepper 3 ounces ham, chopped 6 ounces muenster cheese, grated 4 tablespoons extra-virgin olive oil 3 bunches scallions, cut into 2-inch pieces Kosher salt and freshly ground black pepper 1 large tomato, cut into wedges 1 teaspoon white wine vinegar 1 tablespoon sugar 4 ounces mesclun greens (about 4 cups) 1/2 head escarole, torn, or 1 bunch dandelion greens, trimmed Instructions: Position a rack in the center of the oven and preheat the broiler. Whisk the eggs, 2 tablespoons water and the cayenne in a large bowl. Fold in the ham and half of the cheese. Heat 1 tablespoon olive oil in an ovenproof 6-to-8-inch nonstick skillet over medium-high heat, swirling to coat the pan. Add the scallions, 1/4 teaspoon salt, and black pepper to taste; cook until soft, 4 to 5 minutes. Reduce the heat to medium low, pour in the egg mixture and stir gently with a rubber spatula to distribute the fillings. Cook until the bottom is just set, about 4 minutes. Sprinkle the remaining cheese on top, transfer to the oven and bake until puffed and golden, about 10 minutes. Let stand while you prepare the salad. Season the tomato with salt and black pepper and toss with the vinegar, sugar and the remaining 3 tablespoons olive oil in a bowl. Add the greens and toss. Slice the pie and serve with the salad. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 12887,"Cookies and Cream Fudge Brownies 11 3/4 tbsp/5 1/2 oz/165g butter, plus extra for greasing 7 squares/7oz/200g dark chocolate, grated or finely chopped 3 eggs 2 egg yolks Seeds of 1 vanilla bean or 2 tsp vanilla extract Generous 3/4 cup/5 1/2 oz/165g soft light brown sugar, solidly packed 2 tbsp all-purpose flour 1 tbsp unsweetened cocoa Pinch of salt 5oz/154g package of Oreo cookies (about 13 cookies), broken into quarters Confectioners' sugar, for dusting Special equipment: 8in (20cm) square baking pan Instructions: Preheat the oven to 350 degrees F (180 degrees C) with the middle shelf ready. Grease the baking pan, then line with parchment paper with the paper overlapping the sides a little. Melt the butter in a pan over medium heat. When the butter has melted, remove the pan from the heat and add the grated chocolate. Let stand for a few minutes until the chocolate goes soft, then stir together. Alternatively, you can put the chocolate and butter in bowl and melt in the microwave in 25-second blasts, stirring well each time. Whisk the eggs, egg yolks, and vanilla together in a large bowl until they begin to get light and fluffy. Add the sugar in two additions, whisking between each. Pour it around the side of the egg mix so as not to knock out the air that has been whisked in to it. Keep whisking until the mixture becomes stiffer. Once the egg mixture is ready, pour the chocolate into it, again around the sides so as not to knock the air out. Sift the cocoa into a large bowl and add the flour, salt, and a third of the Oreos. Stir until fully combined, then pour the mixture into the prepared pan. Scatter the remaining Oreos over the top, pressing them in slightly. Bake in the oven for 25 to 30 minutes. The middle should be very so slightly gooey. Let the brownies cool in the pan. The top will sink and crack a little. Pull the brownies out using the overlapping paper and cut the brownies into squares. Dust with confectioners' sugar. Cook's Note: Substitute Oreos for toasted walnuts or pecans or sprinkle the brownies with honeycomb. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 12888,"Turkey Bacon Double Cheese Burgers with Fire Roasted Tomato Sauce Extra-virgin olive oil, for drizzling plus 1 tablespoon 8 slices turkey bacon 2 1/2 pounds ground turkey breast 2 green onions, finely chopped A handful cilantro, leaves finely chopped 1 tablespoon chipotle chili powder 1 1/2 teaspoons smoked sweet paprika Salt and freshly ground black pepper 2 teaspoons zest and the juice of 2 limes 1 red onion, chopped 1 tablespoon Worcestershire sauce 2 tablespoons brown sugar 1 (15-ounce) can fire-roasted diced tomatoes, lightly drained 2 rounded tablespoon grainy mustard 8 slices pepper jack cheese, from the deli counter 4 large sandwich size English muffins, lightly toasted Instructions: Heat a drizzle of olive oil in a large nonstick skillet over medium to medium-high heat and add the turkey bacon. Cook until crisp, 3 minutes on each side, remove to plate. While the bacon cooks, combine the turkey breast, green onions, cilantro, chipotle, paprika, salt and pepper, lime zest and juice. Mix the turkey breast with seasonings and form 4 sections, from each, 2 patties. Place the first 4 patties in the pan; cook 3 to 4 minutes on each side. Remove from the skillet and place onto a plate and loosely cover with foil to keep warm While the first batch of burgers cook heat 1 tablespoon oil in a sauce pot over medium-high heat. Add onions and soften 3 to 4 minutes, season with salt and pepper and then add Worcestershire, brown sugar, tomatoes, and mustard. Let the sauce cook on low. Add the second batch of burgers to the skillet and cook 3 to 4 minutes on each side. Top with a slice of cheese and 2 pieces bacon. Tent skillet with foil and cook on low to moderate heat to melt cheese, about 1 minute. Place burgers on muffin bottoms. Top with bacon double cheese burgers, fire roasted tomato sauce and English muffin top. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 12889,"Homemade Ranch Dressing 1 clove garlic 1/4 teaspoon kosher salt 1 cup real mayonnaise 1/2 cup sour cream 1/4 cup Italian flat-leaf parsley leaves, minced 2 tablespoons fresh dill, minced 1 tablespoon minced fresh chives 1 teaspoon Worcestershire sauce 1/2 teaspoon ground black pepper 1/2 teaspoon white vinegar 1/4 teaspoon paprika 1/8 teaspoon cayenne pepper Dash hot sauce 1/4 to 1/2 cup buttermilk (as needed for desired consistency) Instructions: Mince the garlic with a knife and then sprinkle on the salt and mash it into a paste with a fork. In a bowl, combine the garlic paste, mayonnaise, sour cream, parsley, dill, chives, Worcestershire sauce, black pepper, vinegar, paprika, cayenne and hot sauce. Add the buttermilk to desired consistency and mix to combine, tasting frequently and adjusting seasonings as needed. Chill for a couple of hours before serving, thinning with more buttermilk if needed. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 12890,"Nectarine and Cream Cheese French Toast Sandwiches 3 tablespoons salted butter 2 nectarines, cut in half, pits removed and thinly sliced
Eight 1/4-inch slices challah or brioche
6 tablespoons (85 grams) whipped cream cheese
4 large eggs
1/4 cup (60 milliliters) milk
2 tablespoons granulated sugar
1 teaspoon vanilla extract
Confectioners' sugar, for dusting
Instructions: Melt 1 tablespoon butter in a small skillet over medium heat. Add the nectarines and cook until softened, 4 to 5 minutes. Remove from the heat. Spread each slice of bread with cream cheese. Divide the nectarines evenly among four slices of bread and top with the remaining bread to build sandwiches. Whisk the eggs, milk, granulated sugar and vanilla together in a shallow dish. Carefully dip the sandwiches in the egg mixture and turn to coat. Melt the remaining 2 tablespoons butter on a griddle over medium heat. Cook the sandwiches until golden brown, 2 to 3 minutes per side. Dust with confectioners' sugar and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 12891,"Bacon-Wrapped Meatloaf with Brown Sugar-Ketchup Glaze 1/4 cup ketchup or chili sauce 2 tablespoons light or dark brown sugar 2 teaspoons cider or white vinegar 2 teaspoons vegetable oil 1 medium onion, chopped 2 garlic cloves, minced 2 large eggs 1 teaspoon dried thyme 1 teaspoon salt 1/2 teaspoon ground black paper 2 teaspoons Dijon mustard 2 teaspoons Worchestershire sauce 1/4 teaspoon hot red pepper sauce 1/2 up milk, buttermilk or low-fat plain yogurt 2 pounds meat-loaf mix (2 parts ground chuck, 1 part ground veal, 1 part ground pork) 2/3 cups crushed saltine crackers (about 16) or quick oatmeal or 1 1/3 cups fresh bread crumbs 1/3 cup minced parsley 6 ounces thin-sliced bacon Instructions: For the glaze: Mix all ingredients in a small bowl; set aside. For the meatloaf: Preheat oven to 350 degrees. Heat oil in a medium skillet. Add onion and garlic, saute until softened, about 5 minutes; set aside to cool. Mix eggs with thyme, salt, pepper, mustard, Worchestershire, pepper sauce, and milk or yogurt. Add egg mixture to meat in a large bowl, along with crackers, oatmeal or bread crumbs, parsley and cook onions and garlic; mix with a fork until evenly blended and meat mixture does not stick to bowl. (If mixture does stick, add additional milk, a couple tablespoons at a time, and continue stirring until mixture stops sticking.) Turn meat mixture onto a work surface. With wet hands, pat mixture into a loaf approximately 9 by 5 inches. Cover a wire rack with foil; prick foil in several places with a fork. Place a rack on a shallow roasting pan lined with foil for easy cleanup. Set formed loaf on rack. Brush loaf with all of glaze, then arrange bacon slices, crosswise, over loaf, overlapping them slightly and tucking them under to prevent curling. Bake loaf until bacon is crisp and loaf registers 160 degrees, about 1 hour. Cool for at least 20 minutes. Slice and serve ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Merlot]" 12892,"Veal Medallions with Caramelized Apples, Beeren Auslese Riesling, and Pine Nuts 4 tablespoons pine nuts 8 (3 ounce) veal medallions (2 per person) Salt and freshly ground white pepper 1 tablespoon flour 2 tablespoons oil 1 cup Beeren Auslese Riesling 1/2 cup brown chicken stock, recipe follows 6 tablespoons unsalted butter 2 apples, peeled, seeded and cut into eighths 1/2 lemon, juiced 3 cups watercress 3 tablespoons Shallot-Citrus Vinaigrette, recipe follows 5 to 6 pounds chicken bones, including necks and feet, coarsely chopped 1 medium onion, peeled, trimmed, and thinly sliced 2 cups water, plus 3 quarts 3/4 cup fresh orange juice 1 teaspoon minced shallot 1/2 teaspoon minced fresh thyme leaves 1 tablespoon balsamic vinegar 1/2 teaspoon orange zest 1/3 cup extra virgin olive oil Salt Freshly ground black pepper Instructions: Preheat the oven to 350 degrees F.
Toast the pine nuts in the oven in a pan. When browned, remove and set aside.
Season both sides of the veal medallions with salt and pepper, and then dust each side very lightly with flour. Pat off any excess.
Heat the oil in a heavy saute pan large enough to hold the veal without crowding it. When the oil is hot, brown the medallions approximately 3 minutes per side, or until they are golden brown and just cooked through. Transfer the meat to a heated plate and keep warm. Pour off any excess fat from the pan.
Deglaze the pan with the wine, and then reduce to 1/4 of a cup. Add the stock and also add any of the veal juices that have collected on the plate. Reduce the sauce until it thickens slightly. Slowly whisk in 4 tablespoons of the butter, a little at a time. Season the sauce, to taste, with salt and pepper and strain into a small saucepan. Keep warm.
In a medium saute pan, heat the remaining 2 tablespoons of butter. Add the sliced apples, and the lemon juice. Saute until tender and golden brown.
Mix watercress with citrus vinaigrette. Divide watercress evenly among 4 plates. Place a few slices of apple on top of the salad. Top with 2 veal medallions per plate, and spoon sauce over meat. Sprinkle with the reserved pine nuts. Preheat the oven to 400 degrees F.
Spread the bones and onion slices in a roasting pan and set in the oven. Turn the bones to brown all sides until they are a deep golden brown, about 30 minutes. Do not allow them to burn, since that will give the stock a bitter taste.
Transfer the bones and onion to a stockpot, and place the roasting pan on the stove. Over medium high heat, deglaze the pan with 2 cups of water, scraping up all the bits that stick to the bottom of the pan. Pour into the stockpot and add 3 quarts of water. Bring to a boil, lower heat, and simmer for 3 hours.
Strain into a clean stockpot and boil for 20 to 30 minutes, until the stock is reduced to 2 cups. At this point, the stock is more concentrated and more flavorful. Strain into a clean bowl and cool.
Since brown stock is primarily a base for sauces and only a small amount is used, pour the cooled stock into an ice-cube tray. When completely solid, release the cubes, enclose in a plastic bag, and return to the freezer. When needed, one or two cubes can be defrosted and used.
In a medium saucepan, bring orange juice to a boil. Lower to a simmer and reduce until only 1/3 cup remains. Cool to room temperature.
In a medium bowl, combine orange juice, shallot, thyme, vinegar and orange zest.
Slowly whisk in olive oil until thick and emulsified. Season with salt and pepper. Refrigerate until needed.
","[Chardonnay, Pinot Gris, Barolo, Tempranillo]" 12893,"Cakey Oatmeal Raisin Cookies Boiling water
1/2 cup raisins 1 cup whole-wheat pastry flour, spooned and leveled 1/2 teaspoon ground cinnamon 1/2 teaspoon baking powder 1/4 teaspoon baking soda 1/4 teaspoon kosher salt 1/4 cup apple butter 3 tablespoons unsalted butter, softened 1/2 cup light brown sugar 1 large egg
1 teaspoon pure vanilla extract
3/4 cup rolled oats (not quick-cooking) Instructions:

1. In a small bowl, add the raisins and cover with boiling water. Let stand 5 minutes. Once plumped, drain the raisins and set aside to cool completely.
2. Preheat the oven to 350 degrees F, and arrange racks in the lower and upper thirds.
3. Whisk together the flour, cinnamon, baking powder, baking soda and salt in a medium bowl.
4. In the bowl of an electric mixer, beat the apple butter, butter and sugar until light and fluffy. Beat in the egg and vanilla until combined. With the mixer on low speed, gradually add the flour mixture until just combined; stir in the oats and raisins.
5. Using a rounded tablespoon, drop the cookies onto parchment-lined baking sheets about 2 inches apart (12 per sheet). Bake until the cookies are no longer wet-looking in the center, 14 to 16 minutes, rotating pans halfway through. Transfer to a wire rack to cool completely. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]" 12894,"Piazza Pasta 1 tablespoon olive oil 1 teaspoon garlic, chopped 1/2 teaspoon capers 1/4 cup sun-dried tomatoes 1 tablespoon black olives, sliced 1/2 cup broccoli, chopped 1/4 cup carrots, julienne 6-ounce chicken breast, grilled and chopped 12 ounces penne pasta, cooked al dente 4 ounces pureed red peppers Freshly grated Parmesan Instructions: In a saute pan add olive oil, garlic, capers, sun-dried tomatoes, sliced black olives, broccoli and carrots, saute for 2 minutes. Add chicken and pasta, saute for 3 minutes. Add red pepper sauce and saute for 3 minutes. Top with freshly grated Parmesan. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 12895,"Watermelon Sorbet 1 cup sugar 1/2 cup corn syrup 4 tablespoons lemon juice 3 tablespoons grenadine 3 fresh mint leaves 1 (3-pound) seedless watermelon Instructions: In a small saucepan, bring sugar, syrup, lemon juice, grenadine and mint leaves to a boil dissolving the sugar granules. Let cool slightly. Cut the rind off the watermelon and cut into chunks. Puree half of the chopped watermelon in a blender. Strain through a fine mesh strainer into a large glass bowl. Repeat with remaining watermelon. Add slightly cooled syrup mixture and mix well to incorporate. Place sorbet into a 2-quart plastic container and freeze for 3 to 4 hours. ","[Riesling, Moscato, Vinho Verde, Sauvignon Blanc]" 12896,"Sunny's Spicy Spaghetti with Mega Meatballs 1/2 cup grated Parmesan 1/2 cup plain bread crumbs 1/2 teaspoon onion powder 1 teaspoon dry rubbed sage 2 teaspoons kosher salt Freshly ground black pepper 1/4 cup chopped parsley leaves 1 pound ground beef round 1 pound ground pork 2 eggs, beaten 2 cloves garlic, minced 1/4 cup vegetable oil 2 tablespoons olive oil 1/2 cup chopped onion 1/2 cup chopped green bell pepper 2 cloves garlic, minced Salt and freshly ground black pepper 1 teaspoon dried oregano 1/2 teaspoon cayenne pepper 1 (28-ounce) can crushed tomatoes 1 teaspoon hot sauce (recommended: Frank's Red Hot) 1 teaspoon sugar, optional 1 pound spaghetti, cooked al dente Grated Parmesan, for garnish Instructions: Preheat the oven to 375 degrees F. To make the meatballs: In a large bowl, combine the Parmesan, bread crumbs, onion powder, sage, salt, a few grinds of black pepper, to taste, and parsley. Add the ground round, pork, eggs, and garlic and gently combine. Form into 8 equal-sized meatballs. In a 10-inch saute pan over medium-high heat, add the vegetable oil. When the oil begins to swirl, add the meatballs and sear until light golden on all sides, about 10 minutes. Transfer the pan to the oven and roast until cooked through, 15 minutes. Meanwhile, make the sauce: In a large saucepan over medium heat, add the oil, onion, bell pepper, garlic, a pinch of salt, and a few grinds of black pepper, to taste. Saute until tender, then add the oregano, cayenne pepper, crushed tomatoes, and hot sauce. Taste and add sugar, if needed. Season, to taste, with salt and pepper. Bring the sauce to a simmer, and cook for about 20 minutes more. Taste the sauce and adjust seasoning, if necessary. Serve the cooked pasta with sauce and meatballs, divided among serving plates with 2 meatballs per serving. Garnish with Parmesan cheese. ","[Chardonnay, Pinot Grigio, Vermentino, Tempranillo]" 12897,"Lentil Puttanesca with Salmon 1 cup water 1/2 cup lentils, rinsed 4 (6-ounce) salmon fillets, skin and pin bones removed Sea salt and freshly cracked black pepper 2 tablespoons olive oil 1 cup diced onion, approximately 1 medium onion 2 tablespoons capers 1/4 cup, rough chopped pitted kalamata olives 1 teaspoon minced anchovies 2 tablespoons minced garlic 1/4 teaspoon red pepper flakes 1 cup diced canned tomatoes 2 tablespoons red wine vinegar 1/2 lemon, juiced 1 tablespoon julienned basil, plus whole sprigs, for garnish 1 tablespoon chopped Italian parsley leaves Instructions: Preheat the oven to 325 degrees F. In a small saucepan, over medium heat, add 1 cup of water and 1/2 cup rinsed lentils. Bring to a boil, then reduce the heat to a simmer and cook for 15 minutes. Drain and set aside. Season the salmon steaks with salt and pepper on all sides. In a large nonstick saute pan, over medium high heat, add 1 tablespoon of the olive oil. When the oil is hot and shimmering add the salmon fillets. Cook for 3 minutes, then turn and cook for 1 to 2 minutes on the other side. Remove the fillets to a baking sheet fitted with a rack and put in the oven. Add the remaining 1 tablespoon of olive oil to the same pan, over high heat. When the oil is hot add the onions, capers, olives and anchovies. Stir often until the onions are just starting to caramelize. Add the garlic and red pepper flakes and saute for 2 minutes more. Stir in the tomatoes, red wine vinegar and the lemon juice. Reduce the heat to a simmer and cook for 3 to 4 minutes. Add the lentils and adjust the seasoning, if necessary. Stir in the basil and parsley and remove from heat. Remove the salmon from oven, and transfer the fillets to serving plates. Top each serving with the puttanesca and garnish with a whole basil sprig. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Gavi]" 12898,"Katie Lee's Logan County Hamburgers 1 pound 85-percent lean ground beef 1 large egg, lightly beaten 1 medium yellow onion, 1/2 grated and 1/2 thinly sliced 1/2 teaspoon garlic powder 1 teaspoon kosher salt 1 teaspoon freshly ground black pepper 2 tablespoons unsalted butter, softened 12 slices white bread 12 slices American cheese, optional Mustard Ketchup Sliced tomatoes Pickles Instructions: To make the burgers, combine the beef, egg, grated onion, garlic powder, salt and pepper in a medium bowl. Mix until combined and then form into 6 thin patties.
   Spread the butter on 1 side of each slice of bread. Heat a large, heavy-duty skillet or griddle over medium-high heat. Cook the burgers to desired doneness, about 3 minutes per side. Drain on paper towels. Drain the grease from the skillet.
   In the same skillet, place 6 slices of bread, butter-side down. Top each with a slice of cheese, if using, some sliced onions and a burger. Top with the remaining cheese, if using, and bread, butter-side up. Cook the sandwiches until golden brown, about 2 minutes per side.
   Serve with mustard, ketchup, tomatoes, pickles or any other desired hamburger toppings. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 12899,"Herbed Root Vegetables 2 tablespoons extra-virgin olive oil 2 tablespoons unsalted butter 1 pound new potatoes, scrubbed 1 pound baby carrots, trimmed and scrubbed 1 pound baby turnips, trimmed and scrubbed 1 pound baby parsnips, trimmed and scrubbed Kosher salt and freshly ground black pepper 1/2 pound unsalted butter, softened 1/2 cup mixed chopped fresh herbs like thyme, mint, chives, parsley, or chervil Kosher salt and freshly ground black pepper Instructions: Put the olive oil and butter into a large pot over medium-high heat. Add the vegetables and toss to coat them well with the fat; season with salt and pepper. Add 1 cup water and bring to a boil. Lower the heat to a simmer, cover the pot, and cook until the vegetables are tender, about 20 minutes. Meanwhile, make the Herb Butter by combining the soft butter and herbs together; season with some salt and pepper. To serve, spread some Herb Butter in the bottom of a bowl. Add the hot vegetables and dot with more Herb Butter. Moisten with some of the cooking liquid and serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 12900,"Roasted Brussels Sprouts with Garlic and Vermouth 2 pounds Brussels sprouts, trimmed and halved Olive oil, for drizzling
   2 cloves garlic, sliced
   1/2 red onion, sliced
   Juice of 1/2 lemon Splash dry vermouth
   Kosher salt and freshly ground black pepper
   Kosher salt and freshly ground black pepper Chopped fresh flat-leaf parsley, for garnish Instructions: Preheat an oven to 350 degrees F, or a grill to high (if you are outside, prepare a campfire). Cut a large sheet of foil and drizzle with some oil. Arrange the Brussels sprouts in a flat, single layer over half the sheet of foil. Drizzle the Brussels sprouts with more oil and top with the garlic, onion, lemon juice and a splash of vermouth. Sprinkle with salt and pepper. Fold the foil in half over the Brussels sprouts and fold the edges to seal and form a pouch. If the sprouts are crowded, make two pouches. Cook the pouch in the oven or on a grill or campfire until cooked through but not mushy, about 20 minutes. To serve, cut open the foil pouch tableside and finish with a sprinkle of parsley. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Barbera]" 12901,"Spring Croquembouche 20 White Chocolate Strawberries, recipe follows 30 Cream Puffs, recipe follows 15 Meringue Swirls, recipe follows 25 Meringue Leaves, recipe follows Spun Sugar, recipe follows Nonstick cooking spray, for the rack 20 medium to large strawberries 12 ounces good-quality white chocolate, finely chopped Gold sanding sugar, white sanding sugar and white nonpareils, for decorating 4 tablespoons unsalted butter, cubed 3/4 teaspoon granulated sugar 1/4 teaspoon kosher salt 1/2 cup all-purpose flour 2 large eggs 1 cup cold heavy cream 1 1/2 teaspoons granulated sugar 1 1/2 teaspoons vanilla extract
   2 cups confectioners' sugar 3 tablespoons concord grape juice 2 large egg whites, at room temperature 1/4 teaspoon cream of tartar 1/2 cup granulated sugar 3 drops leaf green gel food coloring 1 drop yellow gel food coloring 1 drop red gel good coloring 1 1/4 cups granulated sugar 1/4 cup corn syrup Instructions: Put a 3 7/8-by-11 7/8-inch Styrofoam craft cone on a serving platter. Starting at the bottom of the cone and working in an upward spiral, insert a row of wooden toothpicks 2 inches apart. Insert 5 more evenly spaced rows of toothpicks around the cone. Press a large White Chocolate Strawberry onto one toothpick in the first row (place the large strawberries on the bottom and work up to the smaller strawberries on top). Repeat the process with the Cream Puffs on the next row of toothpicks. Add the Meringue Swirls on the row after that. Repeat with the strawberries, cream puffs and meringues on the remaining 3 rows. Fill in any holes by adding more toothpicks to the cone and pressing on the remaining strawberries, cream puffs and meringues. Slip the Meringue Leaves into any gaps, distributing them evenly around the croquembouche. Gently drape the tower with the Spun Sugar and serve immediately.
   Lightly spray a baking rack with nonstick cooking spray and set in a rimmed baking sheet. Using a paring knife, trim off the tops of the strawberries. Put the strawberries top-side down on the prepared rack and place in the freezer until very cold but not frozen, about 30 minutes. Meanwhile, put the chocolate in a microwave-safe bowl and microwave in 30-second intervals, stirring in between each, until melted, about 3 minutes. Let cool for 5 minutes. Spoon 1 tablespoon of the chocolate over each strawberry and let set, about 30 seconds. Drizzle the chocolate over some of the set strawberries to create stripes; spoon some more of the chocolate over the remaining strawberries and decorate with the sanding sugars and sprinkles. Let set completely, about 30 minutes.
   For the pastry: Preheat the oven to 425 degrees F. Line 2 baking sheets with parchment. Combine the butter, granulated sugar, salt and 1/2 cup water in a medium saucepan and bring to a boil over medium-high heat. When the mixture comes to a boil, add all the flour at once and stir with a wooden spoon until fully incorporated and smooth, about 1 minute. Continue to cook, stirring constantly, until the dough pulls away from the sides of the pan, about 30 seconds more. Scrape the mixture into a large bowl. Using an electric mixer on medium speed, add the eggs 1 at a time, mixing well after each addition until they are completely incorporated and the mixture is thick and smooth, about 3 minutes. Transfer the mixture to a pastry bag fitted with a medium round tip. Pipe fourteen 2-inch-wide cream puffs onto one of the prepared baking sheets with half the dough, spacing them 1/2 inch apart. Pipe twenty-eight 1-inch-wide cream puffs onto the other baking sheet with the remaining dough. Dip your finger in water and use it to smooth out any bumps or points in the dough. Bake the cream puffs for 20 minutes, then reduce the heat to 375 degrees F; continue to bake until the cream puffs are puffed up and golden brown, about 10 minutes more. Transfer the baking sheet to a cooling rack and let cool completely. For the whipped cream: Combine the cream, granulated sugar and vanilla in a bowl and beat with an electric mixer on medium-high speed until stiff peaks form, about 3 minutes. Transfer the cream to a pastry bag fitted with small round tip.
   Set aside all 14 of the 2-inch puffs and 16 of the 1-inch puffs for filling (freeze the extra puffs for later use or fill and eat them separately). Use the pastry tip to gently poke a hole in the bottom of the reserved puffs. Pipe the cream into the puffs until they are just filled (do not overfill).
   For the glaze: Put the confectioners' sugar in a medium bowl and whisk in the juice until smooth. Dip the top of each cream puff in the glaze, letting the excess drip off before turning over and placing on a cooling rack. Let rest until the glaze is dry and shiny, about 30 minutes.
   Preheat the oven to 225 degrees F. Line 2 baking sheets with parchment. Put the egg whites in the bowl of a stand mixer fitted with the whisk attachment (or use an electric hand mixer); beat on medium speed until frothy, about 2 minutes. Add the cream of tartar and increase the speed to medium high; beat in the granulated sugar 1 tablespoon at a time. Continue beating until the meringue is thick, glossy and holds stiff peaks, about 6 minutes more. Remove 1 cup of the meringue to a small bowl and whisk in the green and yellow food coloring. Beat the red food coloring into the remaining meringue. Fill a pastry bag fitted with a small star tip with the pink meringue. Pipe half the meringue into 2-inch swirls on half of a prepared baking sheet, spacing the swirls about 1/2 inch apart. Pipe the remaining pink meringue into 1-inch swirls on the other half of the baking sheet.
   Fill a pastry bag fitted with a leaf tip with the green meringue. Pipe a variety of leaves on the second prepared baking sheet.
   Bake the meringues until dry, 30 to 45 minutes; you do not want any color or browning on the swirls. Remove the meringues from the oven and let cool completely, about 20 minutes. Reserve 8 of the larger swirls, 7 of the smaller swirls and 25 of the leaves for the croquembouche. Store any extras in an airtight container for up to 2 weeks. Combine the granulated sugar, corn syrup and 1/4 cup water in a medium pot over medium-high heat. Cook to 300 degrees F on a candy thermometer. Let cool to 275 degrees F. Position 2 wooden spoons 2 feet apart on similar-size bowls with their handles sticking out over the edge by 6 inches. Put newspaper or foil on the counter below the spoons.
   Dip a fork in the sugar syrup and flick it back and forth over the spoon handles to create lots of long thin threads. Repeat 3 to 4 times, then gently gather up the threads and put them on a baking sheet. Repeat with the remaining sugar until it is all spun. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 12902,"Roasted Pear and Blue Cheese Salad 2 Bosc pears 3 tablespoons plus 1 teaspoon extra-virgin olive oil 1 teaspoon whole-grain mustard 1 tablespoon apple cider vinegar 1 bunch watercress, stems trimmed 1 bunch arugula, stems trimmed 2 endive, thinly sliced crosswise 2 ounces crumbled blue cheese, such as Roquefort, Maytag, or Stilton, about 1/2 cup Kosher salt Freshly ground black pepper Instructions: Preheat oven to 425 degrees F. Halve and core the pears and cut into 3/4-inch pieces. Heat 1 teaspoon of the olive oil in an ovenproof nonstick skillet over medium heat. Add the pears and cook, stirring occasionally, until beginning to brown, about 4 minutes. Transfer pan to the oven and continue cooking until the pears are softened, about 5 to 7 minutes more. Meanwhile, whisk the mustard and vinegar in a small bowl. Gradually whisk in the remaining 3 tablespoons olive oil, starting with a few drops and then adding the rest in a steady stream, to make a smooth, slightly thick dressing. Set aside. Toss the watercress, arugula, and endive in a large bowl. Add the blue cheese and dressing, season with salt and pepper, and toss gently. Toss the warm pears into the salad. Divide among 4 plates and serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 12903,"Sweet Potato Gratin with Carmelized Onion and Parmesan Cheese 5 Sweet potatoes - peeled and sliced into thin rounds 3 Tbsp. of butter 2 Large onions - peeled and thinly sliced 2 cloves of garlic - chopped 1 1/2 Cups of heavy whipping cream 1 1/4 Cups of grated parmesan 1 tsp. of salt 1 tsp. of pepper Olive oil 1 Tbsp. of dried parsley Instructions: Preheat oven to 375°F. Oil a 8\ x 8\ baking dish. In a skillet, heat butter and add onions and garlic on low heat and cook for 15 minutes. Place 1 layer of sliced potatoes overlapping slightly, 1 layer of onions, drizzle cream and sprinkle with parsley, and 1/4 cup of parmesan. Continue to make layers until the dish is filled. Sprinkle remaining parmesan to top layer. Cover with foil and bake for 40 minutes and then uncover and continue baking for another 25 minutes until potatoes are tender and top is brown. Let it rest for 15 minutes. Additional Notes: Substitute parmesan with goat cheese. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 12904,"Grilled Romaine Salad with Spicy Caesar Dressing 1 tablespoon prepared mayonnaise 1 teaspoon Dijon mustard 1 teaspoon freshly ground pepper 1 teaspoon pureed canned chipotles 1 teaspoon Worcestershire sauce Few drops of hot pepper sauce 1 tablespoon fresh lime juice 1 teaspoon capers 5 anchovy fillets 8 cloves garlic 1 cup olive oil 2 tablespoon red wine vinegar Salt and freshly ground pepper 24 romaine leaves 3 tablespoons olive oil 2 - ounce piece of parmesan cheese, shaved Grilled croutons Instructions: Put all ingredients, except the oil and vinegar, in a food processor and process until blended. Slowly mix in the oil, then mix in the vinegar. If too thick, add a little water. Brush the leaves of romaine on both sides with the olive oil and season lightly with salt and pepper. Grill on each side for 30 seconds. Place 6 leaves on each plate, drizzle with the dressing and garnish with shaved cheese and croutons. ","[Chardonnay, Sauvignon Blanc, Vermentino, Tempranillo]" 12905,"Sweet Potato and Pulled Pork Salad Pork shoulder 4 sweet potatoes, medium size cut in 1-inch cubes 6 ounces pulled barbecue pork 2 roasted corn, cut off the cob 2 tablespoons cilantro, roughly chopped 2 scallions, chopped, green part only 1/2 cup red onions, diced Queso Fresca 1 1/2 cups your favorite barbecue sauce 1/4 cup rice wine vinegar 1/2 cup water 1 teaspoon cumin 1 tablespoon chipotle peppers in adobo, minced Salt and pepper 1 white onion, large 1/2 cup buttermilk 1 cup flour Salt and pepper Instructions: Season a pork shoulder with barbecue spice. Let stand for 1 hour. Smoke the pork shoulder for about 4 hours or until it reaches 160 degrees internal temperature. Cool and pull the pork by hand. Set aside until you toss salad. Peel, cut, and season the sweet potatoes with salt, pepper and vegetable oil. Roast the sweet potatoes in a 375 degree oven until browned and tender (about 30 minutes). Let cool to room temperature. Roast the corn on the cob in a 375 degree oven until lightly browned. Cool and cut off the cob. Barbecue Vinaigrette: Whisk all ingredients together. Fried Buttermilk Onions: Soak the onions in buttermilk for 1/2 hour. Mix flour with salt and pepper. Drain the onions and dredge them in flour. Fry the onions in vegetable oil until crisp and golden brown. Use the fried onions to garnish. Toss all the ingredients together, taste and adjust the seasoning. Garnish with the queso fresca and the fried onions. Serve immediately. ","[Malbec, Tempranillo, GSM (Grenache, Syrah, Mourvdre), Zinfandel]" 12906,"Beer Battered Tilapia with Red cl Mandarin Orange Sauce Olive oil 3/4 cup all-purpose flour, divided 2/3 cup beer 1 egg, lightly beaten 1 1/2 teaspoons baking powder 4 tilapia or flounder fillets, about 5 ounces each Salt Freshly ground black pepper 2 tablespoons fresh lemon juice 2 teaspoons red chili paste 1 (11-ounce) can mandarin oranges, drained and chopped 1 tablespoon chopped fresh cilantro leaves Instructions: Heat enough olive oil, to shallow fry the fish, in a large skillet over medium-high heat In a shallow dish, whisk together 1/2 cup of the flour, beer, egg, and baking powder. Place remaining 1/4 cup flour in a separate shallow dish. Season both sides of fish fillets with salt and black pepper. Dredge fish in flour, turn to coat both sides and then shake off excess flour. Dunk fish in beer mixture and turn to coat both sides. Add fish to hot oil and cook 2 to 3 minutes per side, until cooked through and opaque. Remove fish from oil. Place on a paper towel lined plate. While the fish is frying, in a medium bowl, whisk together lemon juice and chili paste. Add mandarin oranges and cilantro and toss to combine. Serve sauce over fish. ","[Pinot Grigio, Sauvignon Blanc, Vermentino, Albari?o]" 12907,"Egg Nog 1 oz. Baileys Irish Cream .25 oz. Bushmills Original Irish Whiskey 1 whole egg 2 cups milk 1 pinch nutmeg Instructions: Blend all ingredients (except milk) until smooth and pour into a heat-proof mug. Add boiling milk, sprinkle with nutmeg and serve. ","[Irish Whiskey, Brandy, Port]" 12908,"Quick Blender Marinara Sauce 1 (8-ounce) can tomato sauce 1 tablespoon olive oil 1 clove garlic 1/4 teaspoon crushed red pepper (optional) 3 to 4 basil leaves, roughly torn Instructions: Combine tomato sauce, olive oil, garlic and crushed red pepper in a blender and puree. Transfer to a small pot to heat on the stovetop or microwave until warm. Fold in torn basil leaves. ","[Chardonnay, Pinot Grigio, Vermentino, Sauvignon Blanc]" 12909,"Lemon Linguine 2 pounds linguine 2 egg yolks 2/3 cup heavy cream 1/2 cup freshly grated Parmesan 1 lemon, zested, and juice of 1/2, plus more juice, as needed Salt freshly milled black pepper 4 tablespoons (1/2 stick) unsalted butter 2 to 3 tablespoons chopped parsley leaves Instructions: Fill just about the biggest pot you have with water and bring to a boil. When friends are coming for lunch, get the water heated to boiling point before they arrive, otherwise you end up nervously hanging around waiting for a watched pot to boil while your supposedly quick lunch gets later and later. Bring the water to the boil, cover and turn off burner. I tend to leave the addition of salt until the water comes to a boil a second time. But whichever way you do it, add quite a bit of salt. When the bubbling's encouragingly fierce, put in the pasta. I often put the lid on for a moment or so just to let the pasta get back to the boil, but don't turn your back on it, and give it a good stir with a pasta fork or whatever to avoid even the suspicion of stickiness, once you've removed the lid. Then get on with the sauce, making sure you've set your timer for about a minute or so less than the time specified on the package of pasta. In a bowl, add the yolks, cream, Parmesan, zest of the whole lemon and juice of half of it, the salt and good grind of pepper, and beat with a fork. You don't want it fluffy, just combined. Taste. If you want it more lemony, then of course add more juice. When the timer goes off, taste to judge how near the pasta is to being ready. I recommend that you hover by the stove so you don't miss that point. Don't be too hasty, though. Everyone is so keen to cook their pasta properly al dente that sometimes the pasta is actually not cooked enough. You want absolutely no chalkiness here. And linguine (or at least I find it so) tend not to run over into soggy overcookedness quite as quickly as other long pasta. This makes sense, of course, as the strands of \little tongues\ are dense than the flat ribbon shapes. Anyway, as soon as the pasta looks ready, remove a cup of the cooking liquid, drain the pasta, and then, off the heat, toss it back in the pot or put it in an efficiently preheated bowl, throw in the butter, and stir and swirl about to make sure the butter's melted and the pasta covered by it all over. Each strand will be only mutely gleaming, as there's not much butter and quite a bit of pasta. If you want to add more, then do; good butter is the best flavoring, best texture, best mood enhancer there is. When you're satisfied the pasta's covered with its soft slip of butter, then stir in the egg mixture and turn the pasta well in it, adding some of the cooking liquid if it looks a bit dry (only 2 tablespoons or so - you don't want a wet mess - and only after you think the sauce is incorporated). Sprinkle over the parsley and serve now, now, now. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 12910,"Curry Vegetables with Couscous Parchment Pack 1 cup plain couscous 3 cups small cauliflower florets (about 1/2 of a small head) 1 cup diced butternut squash (about chickpea-sized) One 15.5-ounce can low-sodium chickpeas, drained and rinsed One 14.5-ounce can no-salt-added diced tomatoes, drained 1/4 cup extra-virgin olive oil 2 teaspoons curry powder (no salt added) 1 clove garlic, finely grated 1 teaspoon finely grated ginger Kosher salt 1/2 cup low-fat plain yogurt, for serving Lime wedges, for serving Instructions: Position 2 racks in the upper and lower thirds of the oven and preheat to 400 degrees F. Cut four 16-inch long sheets of parchment paper. Fold each sheet in half and open it like a book. Divide the pieces of parchment between 2 baking sheets (2 pieces per sheet). Toss the cauliflower, butternut squash, chickpeas, diced tomatoes, olive oil, curry powder, garlic, ginger, and 2 1/2 teaspoons salt together in a large bowl. Divide the vegetables between the 4 sheets of parchment, placing them on one side of the fold. Drizzle 2 teaspoons water over each serving of vegetables. Fold over the top half of the parchment, crimping and overlapping small folds along the open edge to seal tightly. Bake until the parchment puffs and becomes golden, about 20 minutes. Meanwhile, place couscous in a heatproof bowl. Bring 1 cup of water to a boil and carefully pour over the couscous. Stir and cover with plastic wrap. After 5 minutes, uncover and fluff with a fork. Transfer each pack to a plate. Avoiding the hot steam, carefully cut open. Serve with couscous, yogurt and lime wedges. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 12911,"Pumpkin Pound Cake Vegetable oil spray, as needed 2 tablespoons wheat bran 2 1/2 cups almond flour 1 1/2 cups sugar substitute (recommended: Splenda) 1 1/2 teaspoons baking powder 1 1/2 teaspoons pumpkin pie spice 1/4 teaspoon salt 7 eggs 1 1/2 cups canned pure pumpkin (not pumpkin pie filling) 1 1/2 teaspoons vanilla extract (no sugar added, imitation is usually best) Serving Suggestion: homemade sugarless whipped cream Instructions: Preheat oven to 300 degrees F. Spray the loaf pan heavily with vegetable spray and sprinkle with the wheat bran, shaking the pan to coat on all sides--this will prevent sticking. In a bowl whisk together the almond flour, sugar substitute, baking powder, pie spice, and salt. In another bowl, beat the eggs and then whisk in the pumpkin and vanilla. Combine the dry and wet ingredients and stir until combined. Pour the batter into the prepared pan and stir to combine. Bake until golden brown and a toothpick comes out clean when stuck in the center, about 1 1/2 hours. Cool completely before removing from the pan. Slice into 12 portions. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 12912,"Black Forest Cake For Two Nonstick baking spray, for the parchment paper 1 cup all-purpose flour
   1 cup granulated sugar
   Pinch kosher salt
   1/4 cup buttermilk
   1/2 teaspoon baking soda
   1/2 teaspoon vanilla extract 1 large egg, beaten
   1 stick salted butter
   2 heaping tablespoons cocoa powder
   2 cups frozen cherries 1/4 cup granulated sugar
   2 tablespoons cherry liquor
   1 cup heavy cream, cold 1/4 cup powdered sugar
   2 teaspoons vanilla extract
   1 semisweet or milk chocolate bar, to grate over the cake
   Instructions: For the cake: Preheat the oven to 350 degrees F. Line a quarter-sheet pan with parchment paper overlapping the longer sides, then spray with baking spray, ensuring the exposed sides of the pan are well-greased. Combine the flour, granulated sugar and salt in a large bowl. Stir together and set aside. Mix the buttermilk, baking soda, vanilla and egg in a small pitcher. Set aside. Melt the butter in a small saucepan, then add the cocoa. Whisk together to combine. Add 1/2 cup water and bring to a boil, then cook for 10 to 15 seconds. Add the chocolate mixture to the flour and stir together for a moment to cool slightly. Add the egg mixture and stir until smooth. Add the batter to the prepared pan and bake until cooked through in the center, about 15 minutes. Set aside and allow to cool completely, about 30 minutes. For the cherry sauce: Combine the cherries, granulated sugar and liquor in a small saucepan over medium-high heat. Bring to boil and cook, stirring occasionally, until the liquid has reduced and thickened, 6 to 7 minutes,. Remove from the heat and set aside to cool to room temperature. For the whipped cream: Whip together the heavy cream, powdered sugar and vanilla with a stand mixer until stiff peaks form, 3 to 4 minutes. Cover and transfer to the refrigerator until ready to build the cake. Once the cake has cooled completely, flip it onto a cutting board and remove the parchment paper. Cut the cake in half, then cut each piece in half again, giving you 4 equal pieces. Carefully put the first piece of the cake on a cake stand or platter. Spread a quarter of the whipped cream on top, then scatter a third of the cherry mixture over the top. Repeat two more times, trying to build the cake layers as straight and even as possible. Place the final piece of cake on the top and spread the remaining whipped cream over the top. Grate the chocolate bar over the top of the whipped cream for the finishing touch. Chill the cake for 20 minutes to help firm up the whipped cream before slicing and serving. ","[Pinot Noir, Chianti, Moscato, Riesling]

" 12913,"Slow-Cooker Overnight Breakfast Casserole 2 pounds bacon, cut into 1/2-inch pieces 1 pound breakfast sausage, casings removed, broken up
Nonstick cooking spray One 2-pound bag frozen shredded or diced hash brown potatoes (not patties) Two 10-ounce cans tomatoes and chiles, such as Ro-Tel 2 cups (8 ounces) shredded pepper Jack cheese
1 medium red onion, finely chopped 2 cups (8 ounces) shredded whole-milk mozzarella
12 large eggs, lightly beaten 1 cup milk 1 1/2 teaspoons chili powder 1 teaspoon ground cumin Kosher salt and freshly ground black pepper Chopped cilantro, hot sauce and lime wedges, for serving
Instructions: Preheat the oven to 400 degrees F. Spread the bacon and sausage onto a rimmed baking sheet and bake, tossing halfway through with a flat metal spatula, until their fat renders and both are golden brown, 35 to 40 minutes. Using a slotted spoon, transfer the meat to paper towels to drain and discard their fat. Coat the insert of a 6-quart slow cooker with cooking spray. Layer half the hash brown potatoes with half the bacon and sausage. Place the canned tomatoes and chiles in a sieve and press as much liquid out of them as possible; discard the liquid. Transfer the tomatoes and chiles to a bowl and toss with the pepper Jack cheese, red onion and 1 cup of the mozzarella. Layer half the mixture over the meats, then repeat the layering with the remaining potatoes, bacon and sausage and cheese and vegetable mixture. Whisk the eggs, milk, chili powder, cumin, 1/2 teaspoon salt and 1/4 teaspoon pepper in a large bowl, then pour over the casserole mixture. Sprinkle the top with the remaining 1 cup mozzarella, then cover and cook on low until the eggs are set and have become a custard, about 7 hours. Turn off the heat, uncover and let rest for about 10 minutes. Sprinkle with cilantro and serve with hot sauce and lime wedges. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Garnacha]

" 12914,"Twice Baked Potatoes with Cheese and Bacon 3 large potatoes, peeled and quartered 2 cups heavy cream 1 clove garlic, minced 1 stick unsalted butter, cut into cubes Salt and freshly ground black pepper 1 cup shredded Monterey Jack cheese 1/2 cup shredded fontina cheese 1 tablespoon smoked paprika 4 slices bacon, cooked crispy and chopped 1 tablespoon chopped fresh chives Instructions: Place the potatoes in a pot and cover with water. Bring to a boil and cook until the potatoes are very tender, 20 to 25 minutes.
In a small saucepan, combine the cream and garlic and bring to a simmer over low heat. Turn off the heat and let steep.
When the potatoes are done, press them through a potato ricer into a large bowl. Add the butter and slowly fold in the garlic-infused cream. Taste and add salt and pepper.
Preheat the oven to 350 degrees F.
Transfer the potatoes into 2 ovenproof ramekins or small bowls. Top each with the cheeses and paprika. Bake until the cheese is melted and bubbly, 10 to 15 minutes. Top each serving with the bacon and chives and serve hot. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 12915,"Roasted Sweet Potatoes 3 pounds sweet potatoes, halved 4 tablespoons (1/4 cup) unsalted butter 2 tablespoons firmly packed brown sugar 1/4 teaspoon ground allspice Coarse salt and freshly ground black pepper Instructions: Preheat the oven to 350 degrees F.
Put the sweet potato halves in a large bowl and set aside. In a small saucepan, melt the butter over low heat. Add the sugar and allspice and stir until melted and combined. Pour the spiced butter over the potatoes. Season with salt and pepper. Toss to coat. Put the potatoes on a rimmed baking sheet.
Roast until the potatoes are tender, turning once, about 45 minutes depending on the size of the potatoes. Transfer to a warmed platter and drizzle over any accumulated pan juices. Taste and adjust for seasoning with salt and pepper. Serve immediately. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 12916,"Peach Shortcakes 1/3 cup granulated sugar 1/4 cup orange liqueur
12 to 15 fresh basil leaves, sliced thin
Zest of 3 oranges
5 large peaches, halved, pitted and thinly sliced 2 cups all-purpose flour 2 tablespoons granulated sugar
1 1/2 tablespoons baking powder
1/4 teaspoon kosher salt
9 tablespoons (1 stick plus 1 tablespoon) cold salted butter, cut into pieces
1 1/4 cups buttermilk
1 teaspoon vanilla
2 tablespoons coarse sugar, for topping 1 cup heavy cream 1 teaspoon granulated sugar
Fresh basil leaves, for serving Instructions: For the marinated peaches: Mix together the granulated sugar, orange liqueur, basil and orange zest in a bowl. Add the peaches and toss to coat. Cover and refrigerate for at least 1 hour. For the sweet biscuits: Preheat the oven to 375 degrees F. In a bowl, mix together the flour, granulated sugar, baking powder and salt. Cut in the butter using a pastry cutter until it is incorporated. Mix the buttermilk and vanilla together in a small pitcher. Slowly add the buttermilk mixture into the flour mixture, stirring the contents of the bowl as you do so, until just combined. Form 6 biscuits and place them into a cast-iron skillet. Sprinkle the tops generously with coarse sugar. Bake until golden brown, 24 to 26 minutes. Allow to cool for 10 minutes before serving. For the whipped cream: Using an electric mixer, whisk together the heavy cream and granulated sugar until soft peaks form. To serve, halve the biscuits, then place the bottom halves on serving plates. Top with the whipped cream and marinated peaches. Rest the biscuit tops on the side so the filling is visible. Garnish with torn basil. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]

" 12917,"Heirloom Tomato and Watermelon Salad 8 cups 1 1/4-inch chunks red and yellow heirloom tomatoes 4 cups 1 1/4-inch chunks seedless watermelon
1/4 cup olive oil 2 tablespoon lemon juice
1 tablespoon honey
Kosher salt and freshly ground black pepper
1 1/2 cups feta, cut into 1/2-inch chunks 1/2 cup torn fresh basil leaves Instructions: Put the tomato and watermelon chunks in a bowl. For the honey vinaigrette: Whisk together the olive oil, lemon juice and honey in a bowl, and add salt and pepper to taste. Drizzle vinaigrette over the tomatoes and watermelon, then toss. Transfer to a serving platter. Sprinkle over the feta and basil. ","[Chardonnay, Sauvignon Blanc, Vermentino, Ros]" 12918,"Spicy Seafood Salad 10 imitation crab sticks (available in the frozen fish section of larger supermarkets) 1/2 pound cooked shrimp, chopped 3 scallions, chopped 1/2 cup mayonnaise 3 tablespoons tobiko (flying fish caviar), plus more for garnish (available in Asian markets) 1/2 lemon, juiced 1 tablespoon sriracha hot chili sauce, or other hot sauce Kosher salt Finely chopped chives, for garnish Instructions: Thaw the crab sticks according to package directions. Pull the crab sticks into strands and put them into a large bowl. Add the shrimp, scallions, mayonnaise, tobiko, lemon juice, and hot sauce. Mix well then taste and adjust the seasoning with salt. Serve in chilled martini glasses garnished with more tobiko and chives. ","[Chardonnay, Sauvignon Blanc, Riesling, Albari?o]" 12919,"Muffulettas 1/4 cup red wine vinegar 2 garlic cloves, peeled and minced 1 teaspoon dried oregano 1/3 cup olive oil 10 large pitted green olives, chopped 1/3 cup pitted, chopped kalamata olives 1/4 cup chopped roasted red bell peppers Salt and freshly ground black pepper 1 (1-pound) round bread loaf (about 7 inches in diameter and 3 inches high) 4 ounces thinly sliced ham 4 ounces thinly sliced mortadella 4 ounces thinly sliced salami 4 ounces sliced provolone 1/2 red onion, thinly sliced 1 1/2 ounces arugula leaves Instructions: Whisk the first 3 ingredients in a large bowl to blend. Gradually blend in the oil. Stir in the olives and roasted peppers. Season the vinaigrette, to taste, with salt and pepper. Cut the top 1-inch of the bread loaf. Set the top aside. Hollow out the bottom and top halves of the bread. Spread some of the olive and roasted pepper mix over the bread bottom and cut side of the bread top. Layer the meats and cheeses in the bread bottom. Top with the onions, then the arugula. Spread the remaining olive and roasted pepper mix on top of the sandwich and carefully cover with the bread top. You can serve the sandwich immediately or you can wrap the entire sandwich tightly in plastic wrap and place in the refrigerator a day before serving. Cut the sandwich into wedges and serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 12920,"Pink Grapefruit Shortbread 2 sticks unsalted butter, at room temperature 1 large egg yolk 2 tablespoons plus 1/2 teaspoon finely grated pink grapefruit zest (from 2 large grapefruits) 1/2 teaspoon salt 2 cups confectioners' sugar 2 cups all-purpose flour, plus more for dusting 1 to 2 tablespoons fresh pink grapefruit juice Red food coloring Coarse sugar, for decorating Instructions: Position racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Beat the butter, egg yolk, 2 tablespoons grapefruit zest and the salt in a large bowl with a mixer on medium speed until light and creamy, about 3 minutes. Add 1 cup confectioners' sugar and beat until combined. Reduce the mixer speed to medium low and gradually beat in the flour until incorporated. Turn the dough out onto a lightly floured surface and dust with flour. Gently knead a few times until soft but not sticky, dusting the surface with more flour as needed. Roll out to slightly thicker than 1/4 inch thick and cut out circles with a 2-to-2 1/2-inch-round cookie cutter. Gather the scraps and reroll to cut out more cookies. Arrange the cookies 2 inches apart on 2 baking sheets. Bake, switching the pans halfway through, until the cookies are firm and golden brown on the bottoms, 15 to 18 minutes. Let cool 5 minutes on the baking sheets, then transfer to racks to cool completely. Whisk the remaining 1 cup confectioners' sugar, 1 tablespoon grapefruit juice and the remaining 1/2 teaspoon zest in a bowl until smooth. Gradually whisk in up to 1 tablespoon more grapefruit juice until the glaze is spreadable. Tint pink with food coloring. Spread about 1/2 teaspoon glaze on each cookie. Sprinkle with coarse sugar. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]

" 12921,"Chicken and Seafood Trio in a Basket 3/4 pound asparagus, trimmed and cut into 2 inch lengths 1/2 pound mixed seafood (choose from firm white fish fillets, scallops and shrimp) 1/4 pound boneless, skinless chicken breast 1 tablespoon cornstarch 1 egg white 1/2 teaspoon salt 1/4 teaspoon white pepper 2 tablespoons cooking oil 2 teaspoons minced ginger 1 green onion, finely chopped 3/4 cup chicken broth 2 tablespoons oyster sauce 1 tablespoon fish sauce 1 teaspoon cornstarch dissolved in 2 teaspoons water 2 six inch metal strainers Cooking oil 1 medium potato, peeled and shredded 1 teaspoon cornstarch Instructions: Bring a large pan of water to a boil. Add asparagus and cook until tender yet crisp; about 2 minutes. Drain. Cut seafood and chicken into 1/2 inch cubes. Coat both with cornstarch, egg white, salt and pepper. Place a wok over high heat until hot. Add oil and swirl to coat the sides. Add ginger and cook, stirring until fragrant, about 10 seconds. Add seafood, chicken and green onions and stir fry for 1 minute. Add broth, oyster sauce, and fish sauce and bring to a boil. Add cornstarch solution and cook, stirring, until sauce boils and thickens. Add asparagus and toss to mix. To make basket, heat cooking oil in a wok for deep frying to about 30 degrees F. Rinse shredded potato under cold running water; squeeze well to remove as much moisture as possible and pat dry with paper towels. Toss potato with cornstarch. Dip strainers into hot oil to coat them. Line one strainer with potato to a thickness of about 3/8 inch. Nest second strainer on top, and immerse strainers in oil. Deep fry until golden brown. Remove potato from the basket and drain on paper towels. Fill immediately with seafood mixture. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 12922,"Ravenswood Rub 1 tablespoon kosher salt 2 1/4 teaspoons garlic powder 1 1/2 teaspoons dried oregano 1 1/2 teaspoons dried thyme 1 1/2 teaspoons onion powder 1 1/2 teaspoons paprika 3/4 teaspoon chili powder 3/4 teaspoon fennel seed, toasted and ground 3/4 teaspoon ground black pepper 1/2 teaspoon cumin seed, toasted and ground 1/2 teaspoon mustard seed, toasted and ground 1/4 teaspoon cayenne pepper 1/4 teaspoon sugar 1/8 teaspoon ground ginger Instructions: Combine all ingredients in a bowl and mix well. Apply this rub mixture on baby back ribs before grilling. ","[Zinfandel, Syrah, Malbec, Tempranillo]" 12923,"Oyster Po' Boy with Jalapeno Relish Peanut oil, for frying 2 jalapenos, minced 2 plum tomatoes, seeded and minced 2 shallots, minced 3 cloves garlic, minced 1 lemon, zested, plus 1/2 lemon, juiced 1 lime, zested, plus 1/2 lime, juiced 1 cup mayonnaise Kosher salt and freshly ground black pepper 1 cup all-purpose flour 2 tablespoons smoked paprika 1 teaspoon cayenne Kosher salt and freshly ground black pepper 20 oysters, shucked 3 eggs, beaten 1 cup panko bread crumbs 1/2 lemon, juiced Mayonnaise Arugula 4 to 5 French rolls, split Instructions: Preheat a deep-fryer or heavy-bottomed pot, with enough peanut oil to come halfway up the sides of the pot, to 350 degrees F. Relish: Mix all ingredients in a bowl and set aside. Oysters: Mix the flour, smoked paprika, cayenne, salt and pepper, to taste, in a shallow bowl. Add the eggs to another bowl and the bread crumbs to a third bowl. Dredge the oysters in the flour mixture, then in egg and then in bread crumbs. Arrange the breaded oysters on a platter lined with parchment. Fry the oysters, in batches, until crisp and light brown, about 1 to 2 minutes Remove to a paper towel lined platter and season with salt and pepper and a dash of lemon juice. To assemble sandwiches: Spread mayonnaise and relish on the bottoms of the rolls. Add 4 to 5 oysters to each roll and top with a few leaves of arugula. Cover with the roll tops and serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]

" 12924,"French Onion Soup 4 tablespoons (2 ounces) butter 5 pounds onions, sliced 1 cup sherry
16 cups chicken stock
Salt and freshly ground black pepper 6 crostini 12 slices Swiss cheese
Instructions: For the soup: In a large pot over medium heat, melt the butter. Add the sliced onions and cook, stirring regularly, until the onions are a rich, caramelized brown. Deglaze the pot with the sherry and cook until the alcohol is cooked off. Add the chicken stock and simmer for 30 to 45 minutes. Season with salt and pepper. For the plating: Preheat the broiler. Ladle about 10 to 12 ounces of soup into 6 ovenproof crocks. Top each serving with a crostini followed by 2 slices of Swiss cheese. Place the crocks on a baking sheet and place under the broiler on the top shelf of the oven. Cook until the cheese is melted and browned. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 12925,"Chocolate-Caramel Domes Nonstick cooking spray, for the baking dish 1/4 cup all-purpose flour 1/4 cup sugar 2 tablespoons cocoa powder, such as Baker's? 100% Pure Cocoa Powder 1/4 teaspoon baking soda 1/4 teaspoon baking powder Pinch of kosher salt 2 tablespoons milk 1 tablespoon vegetable oil 1/4 teaspoon pure vanilla extract 1 large egg 1 tablespoon extra-virgin unrefined coconut oil 9 ounces semisweet chocolate, such as Baker's? Semi-Sweet Chocolate Baking Bar, chopped 1 cup heavy cream One 1/4-ounce package unflavored gelatin 2 tablespoons unsalted butter 1/4 cup caramel sauce 2 ounces semisweet chocolate, such as Baker's? Semi-Sweet Chocolate Baking Bar Instructions: For the cake: Preheat the oven to 350 degrees F. Spray an 8-inch square glass baking dish with nonstick cooking spray. Whisk together the flour, sugar, cocoa powder, baking soda, baking powder and salt in a large bowl. Whisk in the milk, vegetable oil, vanilla, egg and 1 teaspoon hot water until smooth and combined. Pour into the prepared baking dish and bake until a knife inserted in the center comes out clean, about 20 minutes. Cool for 10 minutes on a wire rack, then flip out onto a cutting board to cool completely, about 20 minutes.
Use a 2 1/2-inch round biscuit cutter to cut out 6 circles from the cake (save the scraps for another use); set aside.
For the chocolate domes and mousse: Meanwhile, add the coconut oil and 3 ounces of the chocolate to a medium microwave-safe bowl. Microwave in 1-minute intervals, stirring in between each, until the chocolate and coconut oil are melted and the mixture is smooth, about 2 minutes. Pour the chocolate mixture into the cavities of a silicone half-sphere mold with six 3-ounce-capacity cavities and tilt the mold to swirl the chocolate around until each half-sphere is coated entirely (you can also use your finger to swirl the chocolate around). Some chocolate may spill over on top of the mold, which is fine; it will break off when you unmold the domes. Tap out any excess chocolate and freeze until the chocolate is hardened, about 5 minutes.
Put 1/4 cup of the cream in a small bowl and stir in the gelatin. Put the butter and remaining 6 ounces chocolate in a medium microwave-safe bowl and microwave in 1-minute intervals, stirring in between each, until the chocolate and butter are melted and the mixture is smooth, about 2 minutes. Stir the gelatin mixture into the chocolate mixture until the gelatin is dissolved. Cool to room temperature, about 10 minutes.
Whip the remaining 3/4 cup cream in a large bowl with an electric mixer on medium speed until stiff peaks form, 2 to 3 minutes. Add half of the chocolate-gelatin mixture and continue beating until well combined. Add the remaining chocolate-gelatin mixture and continue beating until no streaks remain.
For the filling and topping: Scoop 1/3 cup of the mousse into each chocolate cavity in the half-sphere mold. Using the back of a teaspoon, make a divot in the middle of each portion of chocolate mousse about halfway down. Pour a heaping teaspoon of caramel sauce into each divot. Top each half-sphere with a cake round, pressing down gently into the mousse (use a paper towel to wipe away any mousse that may seep out of the mold). Freeze until the mousse is set, about 1 hour.
Gently peel the mold away from each of the half-spheres and place them cake-side down on a serving platter.
Use a vegetable peeler to shave 1 tablespoon of chocolate curls from the chocolate. Put the remaining chocolate in a small microwave-safe bowl and microwave in 30-second intervals, stirring in between each, until melted, about 1 minute. Drizzle the melted chocolate over each dome and sprinkle with the chocolate shavings. Serve immediately.
","[Pinot Noir, Chianti, Tempranillo, Cabernet Sauvignon]" 12926,"Puntas de Res a la Mexicana 1 1/2 pounds boneless beef short ribs, trimmed of excess fat 1 1/2 teaspoons cumin seeds
1/2 teaspoon whole black peppercorns
2 cloves garlic, peeled
Kosher salt
1 tablespoon grapeseed or canola oil
1/2 yellow onion, thinly sliced
1 pound tomatoes (about 3 large), thinly sliced
4 gero or yellow chiles (or 1 jalape?o pepper), stemmed, seeded and thinly sliced
1 bell pepper, thinly sliced
Refried beans and warm tortillas, for serving Instructions: Working against the grain, slice the beef into thin strips about 1/2 inch thick and 1 inch long. In a molcajete or mortar and pestle, crush the cumin, peppercorns, garlic and 1 teaspoon salt to form a coarse paste. (Alternatively, make the paste by finely mincing the garlic into a paste and mixing in ground spices until well incorporated. Reduce the spice amount in the recipe to half if using ground.)
Rub the paste all over the beef using your hands. Cook right away, or transfer to a bowl, cover and refrigerate until ready to cook, up to overnight.
Heat the oil in a large skillet over medium heat until hot and shimmering. Add the onion and cook until softened and fragrant, about 5 minutes. Add the beef and cook until lightly browned and fully cooked, 8 to 10 minutes. Season with 1 teaspoon salt.
Add the tomatoes, chiles and bell peppers. Cook, stirring often, until the vegetables have softened, the tomatoes have released their juices and the sauce coats the back of a spoon, 20 to 25 minutes. Taste and season with salt, about 1 teaspoon. Serve in shallow bowls with a side of refried beans and piping hot tortillas.
","[Malbec, Tempranillo, Garnacha, Zinfandel]

" 12927,"Big Daddy's Downtown Roasted Chicken 5 chipotles 2 tablespoons adobo sauce 5 cloves garlic 2 shallots, diced 2 limes, juiced 1/2 cup cilantro leaves 1/2 cup olive oil 2 tablespoons kosher salt 1 tablespoon cracked black pepper 3 (3 to 4 pound) chickens, trussed Instructions: Preheat the oven to 400 degrees F. Put the chipotles, adobo sauce, garlic, shallots, lime juice, cilantro, olive oil, salt and pepper into a blender. Pulse the marinade until smooth and emulsified. Rub each chicken liberally with the marinade. Arrange the chickens on a half sheet pan with a rack. Roast until cooked through, about 60 to 75 minutes. Remove from the oven and allow them to rest for about 15 minutes. Carve 1 chicken and arrange it on a serving platter. Serve. Reserve the remaining chickens for recipes that use roast chicken. ","[Malbec, Tempranillo, Garnacha, Barbera]" 12928,"Papillote of Kumu with Basil, Seaweed and Shiitake Mushrooms 5 tablespoons olive oil 1 cup very thinly sliced Maui, or another sweet, onion 2 ounces fresh Shiitake mushrooms, stemmed and thinly sliced 4 large sheets parchment paper 1 1/2 pounds kumu fillets (or red snapper with skin) cut into 1-inch pieces 1 cup ogo (Hawaiian seaweed) 12 fresh basil leaves, julienned 1/4 cup dry white wine 4 teaspoons fresh lemon juice Instructions: Preheat oven to 450 degrees. Heat 1 tablespoon of oil in a large skillet over medium heat. Add the onion and mushrooms and saute until tender, about 10 minutes. Cool. Fold 1 large square of parchment paper in half. Cut out a large half heart so that when the paper is opened, the paper resembles a whole heart. Repeat with the remaining 3 pieces of parchment. Open up all of the parchment hearts on the work surface. Place 1/4 of the fish on 1/2 of each parchment heart. Sprinkle the fish with the onion and mushroom mixture, ogo and basil, dividing evenly. Spoon the remaining 4 tablespoons of oil, wine and lemon juice over the fish, dividing evenly. Fold the opposite side of the heart over to cover the fish. Fold the top and bottom edges of the parchment together, crimping to seal the fish completely. Arrange the packets on a baking sheet. Bake the packets until the fish is cooked through, about 10 minutes. Transfer the packets to plates. Using scissors, cut an opening in the parchment and serve. 4 servings ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 12929,"Spicy Steak on a Stick 1 pound skirt steak 2 tablespoons spicy steak seasoning 2 tablespoons smoked paprika 24 bamboo skewers, soaked in water for 30 minutes 1 cantaloupe 1 cup mayonnaise 1 teaspoon hot sauce 1 tablespoon tomato paste 2 tablespoons chopped pimentos, plus 1 tablespoon juice Salt and freshly ground black pepper 3 tablespoons olive oil 1 tablespoon dried parsley 1 tablespoon dried chives 1 teaspoon crushed garlic Instructions: Slice the skirt steak against the grain into 1/2-inch thick pieces. Skewer each piece of steak onto the bamboo skewers. Push the skewer through so that steak is closest to the flat end of the skewer and the point of the skewer is at the bottom. Place onto a plate or baking sheet. In a small bowl combine spicy steak seasoning and paprika and sprinkle over steak. Cook on preheated grill or grill pan over medium-high heat. Grill for 2 to 3 minutes per side. Cut the ends off of the cantaloupe. Cut the cantaloupe in half, using a spoon scoop out the seeds. Place the cantaloupe halves onto plates with bottom ends down. Place a small ramekin into the opening of each half; this will hold the dipping sauce. Remove the skewers from the grill and stick each skewer in the cantaloupe. Round Table Remoulade Sauce: In a medium bowl combine all ingredients. Mix well and transfer to the ramekin in the cantaloupe. Medieval Steak Sauce: In a medium bowl combine all ingredients. Mix well and transfer to the ramekin in the cantaloupe. ","[Malbec, Syrah, Tempranillo, Zinfandel]" 12930,"Kung Op Wun Sen 9 grams cilantro roots, thinly sliced 1/2 teaspoon whole black peppercorns
1/4 teaspoon kosher salt
1 tablespoon plus 1 teaspoon vegetable oil
4 ounces peeled yellow onion, thinly sliced with the grain (about 1 cup)
1/4 cup coarsely chopped thin Chinese celery stems (cut into about 1 1/2-inch lengths)
One 14-gram piece peeled ginger, cut into long (1 1/2-inch), thin (1/8-inch) matchsticks (about 2 tablespoons)
2 ounces skinless pork belly, cut into 1/8-inch-thick, 2 1/2-inch long slabs
6 ounces large shell-on shrimp (about 4), preferably head-on
1/4 teaspoon coarsely cracked black peppercorns
3 1/2 ounces dried glass noodles (also called bean thread or cellophane noodles), soaked in lukewarm water until very pliable, about 30 minutes, drained well and snipped into about 4-inch lengths
1/2 teaspoon Thai black soy sauce
1 tablespoon Thai thin soy sauce
1 1/2 teaspoons Thai oyster sauce
1 1/2 teaspoons Thai seasoning sauce
1 1/2 teaspoons Shaoxing wine
1 1/2 teaspoons granulated sugar
1/2 teaspoon Asian sesame oil (look for brands that are 100 percent sesame oil)
1 1/2 teaspoons water
2 tablespoons very coarsely chopped Chinese celery leaves
Naam Jim Seafood (spicy, tart dipping sauce for seafood), to serve alongside
Instructions: Pound the cilantro roots, whole peppercorns and salt to a coarse paste in a granite mortar, about 15 seconds. Heat 1 tablespoon of the vegetable oil in a wok or frying pan over medium-high heat until it shimmers. Decrease the heat to medium and add the onion, Chinese Celery stems, ginger and the cilantro-root paste. Cook, stirring frequently, until the onion has wilted slightly, about 90 seconds. Turn off the heat. Pour the remaining 1 teaspoon of vegetable oil into the clay pot and rub to coat the bottom and sides. Line the bottom of the pot with one layer of the pork belly, then add the onion mixture in an even layer. Use kitchen shears to snip off any pointy feelers from the shrimp, then snip through the shell on the back of the shrimp and barely into the flesh to expose the vein. Discard the veins and add the shrimp to the pot in one layer. Sprinkle on the cracked black pepper. In a medium mixing bowl, toss the noodles with the black soy sauce until the noodles are an even amber color, then add the noodles to the pot in an even layer. You can stop here and cook the dish up to an hour later or cover and keep the pot in the fridge overnight. Let it come to room temperature before cooking. In a small bowl, stir together the thin soy sauce, oyster sauce, seasoning sauce, Shoaxing wine, sugar, sesame oil and water. Measure 3 tablespoons of this mixture and drizzle it over the noodles. Top with the Chinese celery leaves. This dish tastes best cooked on a charcoal tao (you can get away with cooking it on a gas stovetop rack). Prepare the tao, as you would a charcoal grill, to cook over medium heat. Cover the pot with the lid and cook until the noodles and the shrimp are completely cooked, 9 to 12 minutes, resisting the temptation to check under the lid until at least 9 minutes have passed. You won't be able to tell until you stir, but the pork belly should be slightly caramelized. If it's not, then use a slightly higher heat the next time you make the dish. Stir well before serving. If you've made it, serve the dipping sauce alongside and occasionally dunk a shrimp. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 12931,"Crispy Shallots 5 cups shallots, thinly sliced Peanut oil for frying Salt to taste Instructions: In a large pot or deep fryer heat peanut oil until piece of shallot dropped in oil sizzles. Add shallots, stirring constantly, and fry until crisp and lightly browned. Remove with a slotted spoon or spider to drain on paper towels. Add salt to taste and toss. Let cool to room temperature and store in an airtight container for up to a week. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 12932,"Three Piece Nashville Hot Fried Chicken 4 cups chicken stock 2 tablespoons dark brown sugar
1 tablespoon cayenne pepper 1 tablespoon ground Carolina reaper cl, optional, as these are extremely spicy-hot
1 tablespoon chili powder
2 teaspoons paprika
2 teaspoons salt
3 fresh or dried Scotch bonnet chiles, stems removed 2 ancho chiles, stems removed
2 guajillo chiles, stems removed
2 whole Trinidad scorpion chiles, stems removed, optional, as these are extremely spicy-hot 1 tablespoon Dijon mustard 1 cup melted chicken or bacon fat 1 cup salt 1 whole chicken, cut into 10 pieces (breasts halved) Buttermilk, for covering chicken 6 cups all-purpose flour 2 cups masa harina (corn flour)
1 cup cornstarch
2 tablespoons celery salt
2 tablespoons ground coriander
2 tablespoons seafood seasoning, such as Old Bay 1 tablespoon salt
1 tablespoon black pepper
Canola oil, for frying 2 sticks (1/2 pound) butter, frozen 2 1/2 cups all-purpose flour, plus additional for dusting
2 1/2 tablespoons baking powder 2 teaspoons salt, plus additional for sprinkling
2 teaspoons sugar
1/2 teaspoon baking soda
2 ounces vegetable shortening or lard
2 1/2 cups buttermilk
Instructions: For the Nashville hot sauce: Combine chicken stock, brown sugar, cayenne, Carolina reaper powder, if using, chili powder, paprika, salt, Scotch bonnets, anchos, guajillos and scorpion chiles, if using, in a saucepan. Boil and reduce by half, then let cool. Puree in blender, then add mustard and combine. Slowly add melted fat. For the brine: Mix 1 gallon water with 1 cup salt in a large container. Submerge the chicken pieces in the brine and let sit overnight, refrigerated. Drain the chicken and cover in buttermilk, then let sit overnight. For the fried chicken: Combine the flour, masa, cornstarch, celery salt, coriander, seafood seasoning, salt and pepper in a big bowl. Toss in chicken parts and coat well, then let rest, refrigerated, for 30 minutes. Bring oil to 300 degrees F in a deep-fryer. Fry chicken in batches until it reaches internal temperture of 160 degrees F, about 20 minutes. Toss in bowl with Nashville Hot Sauce. For the biscuits: Meanwhile, grate butter with a cheese grater, then freeze again. Mix together flour, baking powder, salt, sugar, baking soda and shortening in a bowl, then freeze, 3 hours. Mix frozen butter, dry mixture and buttermilk together in a large bowl until dough comes together, then lay out on a floured surface and roll out to about 2 inches thick. Fold into thirds, then repeat the rolling and folding 3 more times. Cut into 20 biscuits and place on a baking sheet lined with parchment paper. Freeze for 3 hours or up to overnight. Preheat the oven to 350 degrees F. Take biscuits out of freezer and sprinkle with salt. Bake for about 15 minutes. ","[Chardonnay, Pinot Grigio, Gavi, Vermentino]" 12933,"Ginger, Lemon and Lime Martini 1 large lime, sliced into 4 (1/4-inch) thick slices 1 cup water 1/2 cup fresh lime juice, from 4 large limes 1 cup water 1 cup sugar 1 (4-inch) piece fresh ginger, peeled and diced into 1/4-inch pieces Ice 1 cup lemon-flavored vodka 1/2 cup sparkling water, chilled
Instructions: Ice cubes: Cut each lime slice in quarters and put them into 16 ice cube molds. Combine the water and lime juice and pour it over the lime slices. Freeze until frozen, at least 4 hours. Syrup: In a small saucepan, combine the water, sugar, and ginger over medium heat. Bring to a boil, then reduce the heat and simmer, stirring occasionally until the sugar has dissolved, about 5 minutes. Remove the pan from the heat and allow the mixture to cool, about 20 minutes. Cover the pan and refrigerate for 4 hours. Chill 4 martini glasses in the freezer. Fill a cocktail shaker with ice. Add the vodka, ginger syrup and soda water. Shake for 10 seconds, then strain the mixture into the prepared glasses. Put 1 to 2 lime-flavored ice cubes in each glass and serve. ","[Riesling, Gewrztraminer, Moscato, Sauvignon Blanc]" 12934,"She Crab Soup 1 small yellow onion, finely diced 2 stalks celery, finely diced 4 ounces whole butter 4 ounces all purpose flour Splash sherry 1 pint heavy cream 1 pint water 2 pints whole milk 1 1/2 teaspoons salt Several dashes hot sauce 1/4 pound crab roe 1/4 pound jumbo lump crab meat 1 bunch scallions tops, finely diced 1 bunch fresh chives, finely diced Fine sherry Instructions: In a large, heavy bottomed soup pot, saute the onions and celery in the whole butter until translucent. Stir in the flour and cook over a low flame for approximately 5 minutes. Add a splash of Sherry then the cream, stir this then add the water and milk. Now add the salt, hot sauce and crab roe, bring to a simmer then add the crabmeat. Stir in the crab gently as to not break the lumps. If the soup appears too thick, add a little more milk and adjust the seasonings. Serve in a soup cup and garnish with the scallions, chives and a splash of sherry.; ","[Chardonnay, Sauvignon Blanc, Riesling, Sparkling Brut]

Given the following recipe, provide the wine types that would pair well with the recipe. Return a list of the wine types only. recipe: Grilled Steak with Chimichurri Sauce

1 1/2 pounds flank steak 1/4 cup plus 2 tablespoons extra-virgin olive" 12935,"Grilled Shrimp Caesar Salad Skewers 1/2 cup mayonnaise 1/4 cup plus 2 tablespoon extra-virgin olive oil 3 anchovies packed in oil, finely minced 2 small cloves garlic, grated Zest and juice of 2 lemons (about 2 tablespoons zest and 1/3 cup juice) Zest and juice of 2 lemons (about 2 tablespoons zest and 1/3 cup juice)
Freshly ground black pepper 2 ounces Parmesan, finely grated (about 1 1/2 cups lightly packed) Kosher salt One 6-inch French baguette 2 romaine hearts 1 pound large shrimp, peeled, deveined and tails removed Instructions: Whisk the mayonnaise, 1/4 cup of the oil, the anchovies, garlic, lemon zest and juice and 1/2 teaspoon freshly ground black pepper together in a mixing bowl. Add 1 cup of the Parmesan and stir to combine. Season with some salt and pepper. Preheat a large grill pan or outdoor grill over high heat. Slice the baguette in half length-wise, like you would to make a sandwich. Then slice each half into 8 equal pieces, about 3/4-inch-thick. Place the pieces on a baking sheet or large plate and reserve. Quarter the romaine hearts lengthwise and cut each quarter into 1-inch pieces, making sure to keep each piece stacked and together. You will need 24 pieces total. To assemble the skewers, carefully thread 1 stack of the romaine on a skewer, making sure that the thickest part of the romaine is in the center of the skewer. Follow the romaine with 1 piece of baguette and repeat until you have 3 stacks of romaine and 2 pieces of baguette on the skewer. Thread 2 shrimp onto the end of the skewer, making sure that both the top and bottom of each shrimp is taut on the skewer. Leave no more than 1/2-inch of exposed skewer at each end once all of the ingredients are on. This will prevent you from having to soak the skewers if you are using wooden skewers. Place the assembled skewer on a sheet tray. Repeat with the remaining 7 skewers and ingredients. Place 1/2 cup of the dressing in a small bowl and whisk in the remaining oil. Brush the skewers liberally with the dressing. Place the skewers on the grill and cook until the bread and romaine are lightly charred and the shrimp is just cooked through, about 3 minutes, rotating the skewers as needed for even charring. If the shrimp is not cooked by the time the bread toasts, use tongs to touch the shrimp ends to the hot grill grate. Transfer the grilled skewers on to a large platter and sprinkle with the remaining Parmesan. Serve immediately with the remaining dressing on the side. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 12936,"Grilled Herbed Tofu with Avocado Cream One 12-ounce container extra-firm tofu, drained and patted dry 2 tablespoons extra-virgin olive oil 1 tablespoon herbs de Provence 3/4 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper One 6-ounce ripe Haas avocado, peeled and pitted 1/2 packed cup fresh flat-leaf parsley leaves 1/2 cup vegetable broth 1/3 cup extra-virgin olive oil 1 tablespoon fresh lime juice (about 1 large lime) 1 clove garlic, peeled and smashed 1 large lime, zested Salt and freshly ground black pepper Instructions: For the tofu: Place a nonstick grill pan over medium-high heat or preheat a gas or charcoal grill. (If not using a nonstick grill pan, oil the grill lightly before cooking the tofu to prevent sticking.)
Cut the tofu in half diagonally to make 2 large triangles. Cut each large triangle in half to make 4 smaller triangles. Cut through each triangle horizontally to make 8 triangles. Brush on each side with olive oil. Season with the herbs de Provence, salt and pepper. Grill the tofu until light golden, 2 minutes on each side. Transfer to a platter.
For the cream: In a food processor, blend the avocado, parsley, broth, olive oil, lime juice, garlic and lime zest until smooth. Season with salt and pepper.
Spoon the cream over the tofu and serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 12937,"One-Pot Linguine with Pesto 12 ounces linguine, broken in half (see Cook's Note) 2 tablespoons extra-virgin olive oil Kosher salt 1 cup halved grape tomatoes (5 ounces) 1/2 cup pesto 4 ounces ciliegini mozzarella balls, quartered (3/4 cup) 3 ounces soppressata, cut into 1/2-inch pieces, optional Instructions: Put the linguine, olive oil, 1 teaspoon salt and 4 1/2 cups water in a 4-quart saucepan and bring to a boil over medium-high heat. Continue to cook, stirring occasionally so the pasta doesn't clump together, until al dente, about 10 minutes. Add the tomatoes and pesto and stir until the tomatoes begin to soften and the pesto is combined. Add up to 1/4 cup additional warm water if the sauce is too thick. Remove from the heat. Add the mozzarella and soppressata. Divide among 4 bowls and serve. ","[Chardonnay, Vermentino, Sauvignon Blanc, Chianti]" 12938,"Pomegranate Margarita 2 oz. tequila Splash of Cointreau Splash of lime juice Splash of pomegranate liqueur 2 oz. sour mix Lime for garnish Instructions: Mix 2 oz. of tequila with a splash of Cointreau, lime juice and pomegranate liqueur. Top off with 2 oz. of sour mix. Squeeze in some fresh lime juice and shake over ice. Serve over ice in a salt-rimmed glass. Garnish with a fresh lime wedge. ","[Tequila, Cointreau, Sauvignon Blanc]" 12939,"Broccoli Cheese Baked Potatoes 6 russet baking potatoes 2 heads broccoli, cut into small florets Vegetable oil, for frying
1 medium onion, thinly sliced
4 tablespoons butter
4 tablespoons all-purpose flour
1 1/2 cups milk 2 cups shredded Cheddar 2 cups shredded pepper Jack cheese
Instructions: Preheat the oven to 350 degrees F. Poke a few holes in the potatoes with a fork. Bake until tender, 50 to 60 minutes. Meanwhile, bring a pot of water to a boil and fill a bowl with ice water. Blanch the broccoli by throwing the florets into the boiling water until bright green and still slightly crisp, 1 1/2 to 2 minutes. Immediately drain the broccoli and plunge it into the bowl of ice water to stop the cooking process. Remove it from the ice water and set it aside. In a skillet over medium heat, add 1/4 inch of vegetable oil. Add the onions and fry until browned and crisp, 15 to 20 minutes. Drain on paper towels and keep warm. In another skillet, melt the butter over medium heat. Whisk in the flour and cook for a minute or 2, but do not let the flour brown. Whisk in the milk and cook until it thickens. Turn the heat to low, stir in the Cheddar and pepper Jack and cook until they are melted. Add the broccoli and cook, stirring, until the broccoli is warmed through. Make a slit down the length of each potato using a fork. Push in the ends to open up the potatoes and break up some of the potato inside. Pour a ladle of the cheese sauce over each potato. Garnish with the crispy onions and serve while hot. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 12940,"The Big Winooski 1/2 cup (40 grams) Dutch-process cocoa powder (like Cacao Barry Extra Brute) 1/4 cup (30 grams) all-purpose flour 1/2 teaspoon salt 1/4 teaspoon baking powder 3 large eggs, at room temperature 1/2 cup (110 grams) light brown sugar, packed 2 tablespoons honey 1 tablespoon instant espresso powder 1 teaspoon vanilla extract 3 tablespoons unsalted butter 10 ounces (280 grams) bittersweet chocolate (like Callebaut 60/40), finely chopped 1 cup (170 grams) bittersweet chocolate chips Instructions: Preheat the oven to 350 degrees F (175 degrees C). Line two sheet pans with parchment paper. In a small bowl, whisk together the cocoa powder, flour, salt, and baking powder. In the bowl of a stand mixer fitted with the whisk attachment, combine the eggs, brown sugar, honey, espresso powder, and vanilla. Whisk on high speed until the mixture ribbons thickly. Put the butter and chopped chocolate in a heatproof bowl and set it over a saucepan of simmering water (to make a double boiler). Stir until melted. Using a sturdy wooden spoon, stir the flour mixture into the melted chocolate mixture until well combined. This becomes a very thick paste, but if you use your muscles, you'll get through it. Stir one third of the egg mixture into the chocolate mixture to lighten it; again, this takes a little muscle. Add the lightened chocolate mixture to the remaining egg mixture in the mixer bowl and whisk on medium speed until the batter is smooth and shiny. Using a wooden spoon, fold in the chocolate chips. If the dough isn't already firm, cover the bowl with plastic wrap and refrigerate until scoopable, about 1 hour. Dip a medium (1 1/2-ounce) cookie scoop in hot water (don't dry off after dipping), then scoop leveled scoops of the dough and place them on the prepared sheet pans 1 inch (2.5 cm) apart. Dampen your hands with water and gently press down on the cookies with your palm to flatten them a bit. Bake until the cookies just begin to lose their shine on top (they'll still have a \sheen\ but they will no longer be shiny), 10 to 12 minutes. ","[Pinot Noir, Barolo, Tempranillo, Syrah]" 12941,"Lightly Toasted Overnight Steel-Cut Oatmeal with Honey-Roasted Apricots and Pistachios 2 cups steel-cut Irish oats 1/4 teaspoon fine sea salt
8 ripe but still firm apricots, pitted and quartered
1/2 cup apricot nectar
1/4 cup clover honey
4 whole cloves
2 cinnamon sticks
1 cup warm milk
3/4 cup shelled pistachios, toasted and chopped
Rose water, for drizzling, optional
Instructions: Preheat the oven to 300 degrees F. Spread the oats on a baking sheet in an even layer and bake, stirring occasionally, until lightly toasted, about 15 minutes. In a large pot, bring 8 cups of water and the sea salt to a boil. Stir in the toasted oatmeal and cook for 1 minute. Cover the pot tightly and cool to room temperature. Refrigerate at least 8 hours or overnight. The next morning, preheat the oven to 350 degrees F. Put the apricot quarters in a medium glass roasting pan and bake until slightly softened, about 10 minutes. While the apricots roast, combine the apricot nectar, honey, cloves and cinnamon sticks in a medium skillet and bring to a simmer over medium heat. Add the baked apricots and any pan juices and cook, stirring occasionally, until the apricots are well caramelized and the liquid is syrupy, about 5 minutes. Return the chilled oatmeal to the stove and cook over low heat until heated through. Stir in the warm milk and cook until incorporated. Spoon the oatmeal into bowls, top with some of the apricots with syrup and sprinkle with pistachios. Drizzle with rose water if desired. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 12942,"Roast Fresh Ham with Cider Glaze One 12- to 14-pound fresh ham, bone in and skin on 1 cup chopped flat-leaf parsley leaves
12 fresh sage leaves, chopped 6 large cloves garlic, peeled and chopped
1/4 cup whole-grain mustard 1/2 teaspoon red pepper flakes 1 tablespoon kosher salt 1 teaspoon freshly ground black pepper 1/4 cup plus 2 tablespoons extra-virgin olive oil 2 large Spanish onions, trimmed and cut into 1-inch wedges
1 gallon apple cider Instructions: Rinse the ham and pat dry. To score the ham, use a serrated knife to make parallel cuts about an inch apart, across and through the skin into the fat. Cut diagonally across these first cuts to make a diamond pattern. In a food processor combine the parsley, sage, garlic, mustard, red pepper, salt, and pepper. Add 1/4 cup of the oil and pulse to a make a coarse paste. Rub the paste all over the ham, pressing it into the cuts. Cover the ham with plastic wrap, put on a pan, and refrigerate overnight. Remove ham from the refrigerator about 1 1/2 hours before cooking so the meat can come to room temperature. Preheat the oven to 450 degrees F. In a large roasting pan toss the onion wedges with the remaining oil. Place the ham on top of the onions and add 1 cup of the cider. Roast the meat for 30 minutes, reduce the oven temperature 300 degrees F. Cook the ham until an instant read thermometer inserted into the thickest part registers 150 degrees F. A 13-pound ham will take about 4 to 4 1/2 hours, about 20 minutes per pound. Meanwhile in a large saucepan bring the cider to a boil. Reduce the heat to a brisk simmer and cook the cider until syrupy and about 1 1/2 cups. Skim off any foam that comes to the surface as the cider reduces. During the last 1 1/2 hours of cooking the ham, brush the reduced cider over the roast every 30 minutes to glaze the skin. Let the cooked ham rest, loosely covered with foil, at room temperature for 30 minutes before carving. Reserve the onions and pan juices, skimming off any excess fat. Carve the ham and serve with the onion and pan juices. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 12943,"Tomato Fromage 4 Roma tomatoes Kosher salt Freshly ground black pepper Garlic powder 1/4 cup grated Parmesan Instructions: Preheat oven to 350 degrees F. Cut the tops and a very thin piece off the bottom of the tomatoes and stand them up close together on a small sheet pan or pie tin. Sprinkle liberally with salt, pepper, and garlic powder. Carefully pile high the Parmesan cheese on top of each tomato. Bake for about 12 minutes, or until cheese starts to turn golden brown. Remove from oven and serve as a vegetable and a garnish. Hint: Cook the tomato fromage in the oven with your entree for the last 10 to 12 minutes of cooking so that they are done together. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Chianti]" 12944,"Stir Fry of Quinoa and Vegetables 1/4 cup olive oil 1 carrot, peeled and cut into 1/4inch dice 1/2 red, green and yellow bell pepper, cut into 1/4inch dice 1 stalk celery, cut into 1/4-inch dice 1 minced clove garlic 1 cup canned black beans, drained and rinsed 2 cups cooked quinoa Salt and freshly ground black pepper 1/2 cup chopped roasted pecans 2 tablespoons minced fresh mint Instructions: Heat the olive oil in a large skillet. Add the carrot, bell peppers, and celery and saute for 5 minutes or until tender but still crisp. Stir in the garlic, black beans and quinoa and cook until for a few minutes or until heated up. Season to taste with salt and pepper. Remove skillet from the heat and stir in pecans and mint. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 12945,"Citrus Tacos 2 tablespoons freshly squeezed lime juice (from approximately 1 large lime) 1/2 teaspoon finely grated lime zest 1/2 Haas avocado, peeled and pitted 1/2 teaspoon kosher salt, plus more for seasoning 1/2 teaspoon freshly ground black pepper, plus more for seasoning 1/4 cup extra-virgin olive oil 2 oranges 2 bunches watercress, thick stems removed (about 4 cups) 1/4 cup dried cranberries 1 small jicama, peeled and cut into very thin slices Instructions: Process the lime juice, zest, avocado, salt, and pepper in a mini food processor until smooth. Gradually add the oil until emulsified. Season the dressing, to taste, with additional salt and pepper. Using a paring knife and working over a large bowl to catch the juice, remove the peel and white pith from the oranges. Cut between the membranes to remove the segments directly into the bowl. Squeeze any excess juice from the membranes directly into the bowl and discard the membranes. Add the watercress and dried cranberries. Toss with the orange juice and season with salt and pepper, to taste. To serve: Spread 1 side of the jicama slices with a little of the dressing. Using the jicama slices as you would a tortilla, place the watercress salad in the center of each jicama slice and fold to make tacos. Cook's Note: The dressing can also be made by hand. Use a fork to mash the avocado until smooth and add the lime zest and juice. Whisking constantly, drizzle in the oil until smooth. Season with salt and pepper, to taste. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]

" 12946,"Smokehouse BBQ Mini Chili Dogs Farm Rich Smokehouse pulled pork Hot Dog Cocktails, small Dinner Rolls, sliced Toppings: onion, cheese, mustard, and ketchup, etc. Instructions: Prepare Farm Rich Smokehouse pulled pork according to cooking instructions. Keep prepared cocktail hot dogs warm. Spoon on BBQ Pulled Pork. Add your favorite toppings. ","[Zinfandel, Cabernet Sauvignon, Merlot]" 12947,"Buttermilk Biscuit Ham Sandwiches with Homemade Tomato Jam 5 cups all-purpose flour, plus more for dusting 2 tablespoons plus 2 teaspoons baking powder 2 tablespoons sugar 1 tablespoon salt 1/2 cup plus 2 tablespoons vegetable shortening 8 tablespoons unsalted butter, cut into small pieces 2 cups buttermilk Tomato Jam, recipe follows 3/4 cup grated Cheddar 1/4 pound thinly sliced cooked country ham, such as Smithfield 1/4 cup extra-virgin olive oil 1/2 Spanish onion, finely chopped 4 cloves garlic, finely chopped Leaves from 2 rosemary sprigs, finely chopped Pinch red pepper flakes 4 cups peeled, seeded, and roughly chopped plum tomatoes Kosher salt and freshly ground black pepper Instructions: Preheat the oven to 375 degrees F.
Make the Biscuits: Using a sieve over a bowl, sift together the flour, baking powder, sugar, and salt. Repeat. Add the butter and shortening and, using your fingertips, mix until crumbly. Add the buttermilk and mix with a wooden spoon until the dough just comes together. (Don't over mix!)
Transfer the dough to a lightly floured work surface and, using a rolling pin, roll out to 1/2 to 3/4-inch thick rectangle. Using a 3 to 4-inch round cutter, punch out biscuits and transfer them to a parchment paper-lined baking sheet. Gently press the dough scraps into another rectangle and punch out more biscuits. Discard any scraps. Lightly dust the tops of the biscuits with flour and bake until golden brown, about 12 to 15 minutes. Let the biscuits cool slightly. (You'll only need 6 biscuits for the sandwiches, so serve the rest with soup, spread with butter and jam, or just freeze for another day.)
Make the Sandwiches: Preheat the broiler. Split 6 of the biscuits in half and spread the top halves with 1 tablespoon of Tomato Jam each.
Divide the ham among the bottom halves of the biscuits and sprinkle the cheese over the top.
Arrange the bottom halves a baking sheet and place under a broiler until the cheese melts. Cover with the biscuit tops and serve immediately. Heat 2 tablespoons of oil in a heavy-bottomed saucepan over medium heat. Add the onion, garlic, rosemary and pepper flakes and cook, stirring, until soft and fragrant. Add the tomatoes and cook, stirring occasionally, until the tomatoes have given up most their water and turned a deep orange-red, about 15 to 20 minutes. Whisk in the remaining 2 tablespoons of oil and season with salt and pepper, to taste. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 12948,"Spiced Bocconcini and Tomatoes 1 pound bocconcini (small mozzarella balls, 1-inch diameter) 2 cups assorted cherry tomatoes (red, yellow, orange, pear-shaped, grape-sized, etc.) 1 tablespoon chopped fresh oregano, plus fresh oregano sprigs, as a garnish 1/4 teaspoon crushed red pepper flakes 1/4 cup extra virgin olive oil Salt and freshly ground black pepper Instructions: Place the mozzarella, tomatoes, chopped oregano, red pepper flakes, and olive oil in a bowl. Gently stir together just until combined. Season with salt and pepper. Spoon the mixture onto a platter, garnish with oregano sprigs, and serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 12949,"Elmo's Nightmare: Brussels Sprouts with Onions and Bacon 1/4 pound bacon, small dice* 1 onion, finely sliced Salt 1 1/2 pounds Brussels sprouts, leaves only 4 cloves garlic, minced 1/8 cup unsalted butter 2 teaspoons fresh chopped tarragon leaves Freshly ground black pepper Instructions: In a large deep skillet, over a medium heat, add the bacon. Render the fat and cook until crisp and golden brown. At this point, add the onion and cook until translucent. Remove from heat and set aside. Fill a small saucepan with salted water and bring to a boil over medium heat. Add the sprout leaves and blanch for about 3 minutes. Transfer the leaves to a large bowl of iced water. Drain. Reheat the bacon and onion in the skillet until sizzling, then add the blanched sprout leaves and cook for another 2 minutes. Toss together well and finish with the butter and fresh tarragon. Season with salt and pepper, to taste and transfer to a serving bowl. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 12950,"Crab Salad 1/2 cup mayonnaise 1/2 cup sour cream 2 tablespoons canned adobo sauce (from chipotle chiles in adobo) 2 tablespoons ketchup 2 tablespoons fresh lime juice Salt and freshly ground black pepper 1/3 cup chopped red bell pepper (from about 1/2 bell pepper) 1 tablespoon chopped fresh cilantro, plus sprigs for garnish 1 pound cooked Dungeness crab meat, picked 4 avocados, peeled, pitted Instructions: Whisk the mayonnaise, sour cream, adobo sauce, ketchup and lime juice together in a large bowl. Season with some salt and pepper. Fold in the bell peppers and chopped cilantro. Then fold in the crab. Cut a thin slice off the rounded side of the avocadoes so that they sit flat on a plate. Place the avocado halves, flat-side down, on a platter. Fill the cavities with the crab mixture, dividing equally. Garnish with a cilantro sprig. Serve cold. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 12951,"Quick Orzo Salad 8 ounces orzo pasta 2 tablespoons olive oil 1 tablespoon red wine vinegar 1/4 cup minced red onion 1/2 cup grape tomatoes 1/4 cup chopped fresh basil leaves Salt and freshly ground black pepper Instructions: Cook orzo according to package directions. Drain and transfer to a large bowl. Stir in olive oil, vinegar, red onion, tomatoes and basil and toss to combine. Season, to taste, with salt and black pepper. ","[Vermentino, Pinot Grigio, Sauvignon Blanc]" 12952,"Eton Mess Cups 2 cups strawberries, chopped into bite-size pieces, plus more for topping, optional 2 tablespoons sugar 1/4 teaspoon pure vanilla extract 1/8 teaspoon kosher salt 1 cup heavy cream 1/2 cup mascarpone 3/4 cup crushed meringue cookies, plus more for topping, optional Mini Wonton Cups, recipe follows Cooking spray 36 wonton wrappers, thawed (if frozen) 2 tablespoons canola oil 2 teaspoons sugar Instructions: In a medium bowl, mix together the strawberries, sugar, vanilla and salt. Cover and refrigerate for at least 2 hours or overnight.
In the bowl of an electric mixer, whip the cream and mascarpone together until stiff peaks form. Gently fold in the cookies and berries with any collected juices. Leave a few streaks if desired.
Spoon the mixture into the mini wonton cups and top with more crushed cookies and chopped strawberries if desired. Preheat the oven to 375 degrees F. Spray two mini-muffin tins with cooking spray.
Brush the wonton wrappers all over with oil. Place each in a muffin-tin cup and gently press down so that it forms a cup. The wrapper will be slightly pleated and stick up out of the cup. Sprinkle with the sugar and bake until golden brown and crispy, 8 to 10 minutes. Remove the wrappers from the tin and let cool.
","[Chardonnay, Sauvignon Blanc, Riesling, Sparkling Brut]" 12953,"Tres Leches 2 cups chilled Homemade Sweetened Condensed Milk, recipe follows 2 (14-ounce) cans sweetened condensed milk 2 (12-ounce) cans evaporated milk 9 eggs 1 tablespoon vanilla extract 1 1/2 teaspoons salt 1 1/2 cups granulated sugar 2 1/2 cups cake flour Whipped cream, for serving Fruit sauces, for serving 2 cups nonfat milk 2 cups whole milk 3 tablespoons sugar Instructions: Combine Homemade Sweetened Condensed Milk, sweetened condensed milk, and evaporated milk and reserve in the refrigerator. Preheat the oven to 350 degrees F. Lightly butter and flour a 10 by 3-inch round cake pan. Put the eggs, vanilla, salt, and sugar into a 5-quart mixer bowl. Place the bottom of the bowl directly into a larger bowl of hot tap water and whisk the egg mixture until warm to the touch. Remove the bowl from the water and put it on the mixer with the whisk attachment. Beat at medium speed until the egg mixture almost starts to flow over the edge of the bowl. Meanwhile, using a sieve, sift the flour twice, then put it back into the sieve. Remove the bowl from the mixer and sift the flour for a third time into the whipped egg mixture while folding very gently yet thoroughly. Pour the finished batter into the prepared cake pan and bake until cake bounces back when pressed in center, about 40 to 50 minutes. Remove the cake from the oven and cool completely. When the cake is cool, remove it from the pan and trim off the browned top, bottom, and side surfaces of the cake. Clean the cake pan and line it with two long, crisscrossed pieces of plastic wrap. Return the cake to the pan and slowly pour the Tres Leches Milk over the cake. Fold the ends of the plastic wrap over the top of the cake to enclose it completely; refrigerate overnight. Just before serving, unwrap the cake and turn it upside down onto a 10-inch plate with upturned edges to catch any excess milk. Pipe the whipped cream on top of the cake and serve ice cold accompanied by a fruit sauce or two such as passionfruit, mango, or raspberry. Pour the milks into a medium heavy saucepan and bring them to a boil. Reduce to a simmer and cook 45 minutes, stirring occasionally. Stir in the sugar and continue simmering until reduced to 2 cups. Strain into a container and refrigerate as long as a week. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 12954,"Cherry-Pistachio Tea Cakes 1/2 cup pistachios 1/3 cup all-purpose flour 1 teaspoon baking powder 1/4 teaspoon salt 2/3 cup confectioners' sugar, plus more for dusting 2 large eggs 6 tablespoons unsalted butter, melted 12 to 24 medium cherries with stems Instructions: Preheat the oven to 350 degrees F. Line a 12-cup muffin tin with paper liners. Pulse the pistachios, flour, baking powder and salt in a food processor until finely ground. Whisk the confectioners' sugar and eggs in a large bowl, then whisk in the pistachio mixture until just combined. Stir in the melted butter until just incorporated. Spoon 2 tablespoons batter into each muffin cup. Bake until slightly puffed and just beginning to set, about 8 minutes. Place 1 or 2 cherries in the center of each cake and continue baking until the cakes feel springy and the edges are lightly browned, 10 to 12 more minutes. Transfer to a rack and let cool 10 minutes in the pan, then remove from the pan to cool completely. Dust with confectioners' sugar. ","[Burgundy, Barolo, Tempranillo, Garnacha]" 12955,"Gingerbread Cookie Thins Nonstick cooking spray, for greasing 1 cup whole wheat pastry flour 1/2 teaspoon baking powder 1/2 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/4 teaspoon fine salt 1/8 teaspoon baking soda Pinch ground cloves 1/3 cup packed light brown sugar 2 tablespoons melted unsalted butter 2 tablespoons molasses 1 tablespoon reduced-fat milk 1 large egg, separated 2 tablespoons finely chopped crystalized ginger Instructions: Preheat the oven to 350 degrees F; line three baking sheets with parchment paper and lightly coat with cooking spray. Sift together the flour, baking powder, cinnamon, ginger, salt, baking soda and cloves in a small bowl and set aside. Combine the brown sugar, butter, molasses, milk and egg yolk in the bowl of a stand mixer fitted with a paddle attachment. Beat on medium-high speed until smooth, about 1 minute. Add the flour mixture and mix on low, increasing the speed gradually to medium high, until a ball of dough forms, about 3 minutes. Lightly coat two pieces of parchment paper with cooking spray. Sandwich the dough between the two pieces (sprayed side touching the dough). Roll out until about 1/16-inch thick. Freeze so the dough gets really firm, about 30 minutes. Cut out with 2-inch cookie cutters and transfer to the prepared baking sheets. Whisk the egg white in a small bowl, brush onto the tops of the cookies and sprinkle with the crystallized ginger. Re-roll and cut out the scraps if desired. Bake until golden, rotating the sheets about halfway through, 10 to 12 minutes. Let cool a few minutes on the sheets, and then transfer to a rack to cool. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 12956,"Oil and Vinegar Bass in a Pouch 1 pound broccoli rabe, rough stems and leaves trimmed 1 head fennel, trimmed, cored, and thinly sliced 1 red onion, peeled, halved, and thinly sliced 16 cherry tomatoes, stemmed and halved Leaves from 2 large sprigs basil, plus sprigs, for garnish 7 tablespoons extra-virgin olive oil, plus more, for drizzling 4 teaspoons balsamic vinegar, plus more, for drizzling Salt and freshly ground pepper 4 (6-ounce) wild striped bass fillets, skinned 2 preserved lemons, quartered, as a garnish Instructions: Bring a large stockpot of water to boil and add 2 tablespoons of salt. Set up an ice bath. Cook the broccoli rabe in boiling water until it is bright green and tender, about 4 minutes. Drain, cool in the ice bath, and drain again. Set aside. Preheat oven to 375 degrees F. Lay out 4 (12-inch) pieces of foil out on a counter. Put the fennel, onion, tomatoes, and basil in a medium bowl and season with salt and pepper, to taste. Drizzle with 1 tablespoon of oil and a splash of vinegar. Divide the vegetables between each sheet of foil, making a small mound. Season the fish on both sides with salt and pepper, to taste, and place 1 on top of each pile of vegetables. Drizzle each pile with a tablespoon of oil and 1 teaspoon of vinegar and use a second piece of foil on each, and roll up the sides, to seal the pouch completely. Put the pouches on a sheet pan and cook in the oven for 9 minutes. Turn the package over halfway through. While the fish cooks, saute the broccoli rabe in a large saute pan with 2 tablespoons of olive oil until it is hot throughout. Season with salt and pepper, to taste. To serve, put the pouches on each of four plates and open them at the table. Garnish with basil sprigs and pass the broccoli rabe. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gruner Veltliner]

" 12957,"Spaghetti Pie 1 teaspoon salt 1/2 pound dried spaghetti 2 teaspoons olive oil, plus 1 tablespoon 1 cup Basic Red Sauce, or store-bought pasta sauce, recipe follows 1/2 cup chopped green bell pepper 2 teaspoons minced garlic 1 teaspoon Essence, recipe follows 1 teaspoon Italian seasoning 1/4 teaspoon crushed red pepper flakes 1 1/2 cups cubed mozzarella (4 ounces) 1/2 cup chopped black olives, optional 4 ounces button mushrooms, wiped clean and thinly sliced, optional 4 large eggs 1/2 cup whole milk 3/4 cup sliced pepperoni 1/2 cup grated Parmesan 1 tablespoons olive oil 3/4 cup chopped yellow onions (1 medium yellow onion) 1/2 teaspoon minced garlic (2 cloves garlic) 1/4 teaspoon salt 1/4 teaspoon dried basil 1/4 teaspoon dried oregano 1/8 teaspoon ground black pepper 1 (28-ounce) can whole peeled tomatoes 1 (15-ounce) can tomato sauce 4 1/2 teaspoons tomato paste 1 cup water 1/2 teaspoon sugar 2 1/2 tablespoons paprika 2 tablespoons salt 2 tablespoons garlic powder 1 tablespoon black pepper 1 tablespoon onion powder 1 tablespoon cayenne pepper 1 tablespoon dried leaf oregano 1 tablespoon dried thyme Instructions: Bring a large pot of water to a boil over high heat. Add salt and spaghetti and stir to combine. Return to a boil, reduce heat to a low boil and cook until al dente, about 10 minutes. Drain spaghetti in colander. Return to the pot and toss with 2 teaspoons olive oil and set aside. Preheat the oven to 375 degrees F. Lightly grease a 2-quart casserole dish with the remaining olive oil and set aside. In a large mixing bowl combine the spaghetti, pasta sauce, bell pepper, garlic, Essence, Italian seasoning, crushed red pepper, and mozzarella and toss to mix well. If desired, also add chopped black olives and mushrooms, and mix to combine. In a separate bowl, whisk the eggs and milk. Transfer the spaghetti mixture to the prepared dish and pour the egg mixture over the top. Arrange the sliced pepperoni in an even layer over the top, and sprinkle with Parmesan. Bake until bubbly and golden brown on top, 20 to 25 minutes. Remove from the oven and let sit for 5 minutes before serving. In a medium, heavy pot, heat the oil over medium heat. Add the onions, garlic, salt, basil, oregano and black pepper, and cook, stirring, until soft, 5 minutes. Place the tomatoes in a large bowl and squeeze to break into small pieces. Add the tomatoes, tomato paste, water, and sugar to the pot and stir well. Bring to a simmer over medium-high heat. Lower the heat to medium-low, and simmer uncovered for 45 minutes, stirring occasionally with a heavy wooden spoon. Combine all ingredients thoroughly and store in an airtight jar or container. Recipe from \New New Orleans Cooking, by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993. ","[Sangiovese, Barbera, Dolcetto, Montepulciano]" 12958,"Arthur Avenue Cannoli 2 cups heavy cream 1/2 cup marscarpone cheese, at room temperature 3 tablespoons dark rum Zest of 1/4 orange, optional 1/2 cup confectioners' sugar 2 to 3 ounces good quality dark chocolate, finely chopped 6 premade cannoli shells (can be purchased empty at a bakery)
Instructions: While the orange zest offers delicious flavor, it can curdle the whipped cream slightly if left to sit. If that is a concern, then omit the orange zest. Mix together 1/2 cup of the heavy cream and the mascarpone cheese in a medium bowl to lighten it. Stir in the rum and orange zest, if using. Set aside.
Pour the remaining 1 1/2 cups cream into the bowl of a standing mixer fitted with a whisk attachment and start to whip on low, slowly adding the sugar when the cream is at soft peaks. Turn off the mixer before it reaches stiff peaks.
Gently fold in the lightened mascarpone and the chopped chocolate.
Transfer the filling to a piping bag fitted with the star tip.
Pipe into cannoli shells and serve immediately. ","[Prosecco, Moscato, Brachetto d'Acqui, Lambrusco]" 12959,"Simple Steak Stirfry 2 tablespoons peanut oil 3 celery stalks, cut into 4-inch strips 1 carrot, cut into 4-inch strips 1 red pepper, cut into 4-inch strips 1 green pepper, cut into 4-inch strips 1/2 bunch scallions, cut into 4-inch strips 1 zucchini, cut into 4-inch strips 2 cloves garlic, crushed 1 teaspoon grated ginger 1 tablespoon soy sauce 1 teaspoon chili paste 1 teaspoon sugar 1 flank steak, cooked rare Instructions: Heat 2 tablespoons peanut oil in a wok over high heat. When smoking hot add the strips of celery, carrot, red and green pepper, scallions, zucchini. Saute for approximately 2 minutes. Next add the garlic, ginger, soy sauce, chili paste, and sugar. Cook 1 minute longer. Slice the flank steak into thin pieces against the grain. Add the steak to the wok and toss until just warm. Transfer to a serving dish, and enjoy. ","[Shiraz, Malbec, Tempranillo, Garnacha]" 12960,"Shrimp Scampi with Bucatini Noodles 8 ounces bucatini noodles 2 tablespoons olive oil
1 shallot, chopped
6 cloves garlic, smashed and minced
1/2 teaspoon red pepper flakes
Kosher salt and freshly ground black pepper
1/2 cup dry white wine (Sauvignon Blanc or Pinot Grigio)
6 tablespoons salted butter, cut into pieces
1 pound large shrimp (16-20 count), peeled and deveined
2 tablespoons chopped fresh parsley
1 tablespoon chopped fresh tarragon
1/2 lemon, juiced
Instructions: Bring a large pot of salted water to a boil over high heat. Add the bucatini and cook according to package directions for al dente. Drain and set aside. Warm the olive oil in a large skillet over medium heat. Add the shallots, garlic, red pepper flakes and some salt and pepper. Saute until fragrant, about 1 minute, then stir the ingredients and increase the heat. Add the wine and butter, about 1/2 tablespoon at a time. Bring to a boil and cook until reduced by half, 1 to 2 minutes. Stir to combine. Stir in the shrimp and cook on each side until pink and just cooked through, 3 to 4 minutes. Toss in the cooked bucatini, parsley, tarragon and lemon juice. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 12961,"Coco-Cafe Whistler 1 1/2 shots brandy 1/2 shot creme de cacao 1/2 shot peppermint schnapps 1 shot heavy cream Instructions: In a small pitcher combined all ingredient and stir together. Pour into a rocks glass filled with ice. ","[Brunello di Montalcino, Tawny Port, Madeira]" 12962,"Stuffed Crust Purim Pickle Pizza Flour or cornmeal, for dusting 1 pound pizza dough, store-bought or homemade, recipe follows, at room temperature 4 pieces mozzarella string cheese, ripped in half vertically Pickle Oil, recipe follows, for topping 5 ounces sandwich dill pickle chips, patted dry 2 cups (226 grams/8 ounces) grated Havarti cheese (grated on a box grater) Freshly ground black pepper Sriracha, for topping Ranch dressing, for topping Chopped fresh dill, for topping Sliced scallions, for topping 2 cups (270 grams) bread flour 1 teaspoon instant yeast 1/2 teaspoon kosher salt 3/4 cup (180 grams) warm water 1 tablespoon olive oil, plus more for oiling the bowl 1 cup (225 grams) olive oil 1/4 cup (5 grams) fresh dill, stems included 1 tablespoon mustard seeds 1 tablespoon coriander seeds 1 teaspoon kosher salt 6 cloves garlic, gently crushed Instructions: Place an oven rack in the upper third position. Preheat the oven to 500 degrees F. Dust a clean, flat work surface with flour. Using a rolling pin, roll the pizza dough into a 16-inch circle. Dust a 14- to 16-inch pizza pan with flour and carefully transfer the dough onto the pizza pan. Arrange the string cheese around the perimeter of the dough with a 1-inch border from the edge. Stretch the dough over the cheese and press to seal. Drizzle the surface with 2 tablespoons of the Pickle Oil, including some of the mustard seeds, coriander seeds and garlic for added texture and flavor. Arrange half of the pickles on the dough, then top with the grated Havarti, making sure to get all the way to the edge of the crust, and the remaining half of the pickles on top of the cheese. Bake until the cheese is splotchy and bubbly and the crust turns golden brown; begin checking at 12 minutes. Remove the pizza from the oven and season with black pepper. Brush the crust with additional Pickle Oil. Top the pizza with drizzles of sriracha and ranch dressing and sprinkles of dill and scallions. Slice and serve immediately. Combine the flour, yeast and salt in the bowl of the stand mixer and whisk together. Add the water and oil and mix with the dough hook until a dough forms, scraping down the sides. Knead on medium speed for 12 to 15 minutes. The dough will be very sticky and soft, but do not add more flour. Scrape out into a liberally oiled bowl, toss to coat in the oil and cover in plastic. Allow to rise in a warm place until doubled in size, about 1 hour. To make the oil, combine the olive oil, dill, mustard and coriander seeds, salt and garlic in a small saucepan over low heat. Bring up to a simmer and let bubble on low for 10 minutes or until the garlic cloves are tender. Remove from the stove and reserve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 12963,"White Chocolate Cranberry Cookies 1/2 cup unsalted butter, softened 1/2 cup packed light brown sugar 1/2 cup granulated sugar 1 tablespoon vanilla extract 1 large egg 1 1/2 cups all-purpose flour 1 1/2 teaspoons baking soda 1 cup dried cranberries, chopped 3/4 cup white chocolate chips 3/4 cup macadamia nuts, chopped Instructions: Preheat the oven to 350 degrees F. Line 2 baking sheet with parchment paper.
With an electric mixer, cream the butter and both sugars together until smooth. Add the vanilla and egg, mixing well. Sift together the flour and baking soda. Spoon the flour mixture gradually into the creamed sugar mixture. Stir in the cranberries, white chocolate chips and macadamia nuts. Drop by heaping spoonfuls, about 2 tablespoons, onto the prepared baking sheets, 2 inches apart. Bake one sheet at a time until lightly golden on top and the edges are set, 12 to 15 minutes. Cool on the sheet about 5 minutes, and then transfer to a wire rack to cool completely. Store in an airtight container for up to 2 weeks. ","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]" 12964,"Lemon Curd 1/2 cup freshly squeezed lemon juice 2/3 cup sugar 1/4 teaspoon sea salt 3 large eggs 6 tablespoons unsalted butter, at room temperature Instructions: In a heatproof bowl set over a pan of simmering water over medium heat, add the lemon juice, sugar and salt. Whisk until the sugar dissolves. Add the eggs and whisk together. Let cook, whisking, until thickened, 8 to 10 minutes. Add the butter, whisking to incorporate. If necessary, strain the custard through a fine mesh sieve into a medium bowl. Chill until ready to serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]" 12965,"Warm Seafood Salad 1 baguette, cut in 3/4-inch-thick slices 1 garlic clove, split in half
Extra-virgin olive oil
1 head red oak lettuce 1 head frisee lettuce 3 egg yolks 1 pinch saffron threads 2 cloves garlic, peeled and smashed
1 teaspoon lemon juice
Sea salt and freshly ground black pepper
1/2 cup chopped garlic scapes (if in season)
1 cup extra-virgin olive oil
2 tablespoons extra-virgin olive oil 1 pound fresh head-on large shrimp
1 cup cleaned squid
1 red bell pepper, stemmed, seeded and cut into medium dice Instructions: For the bread: Arrange baguette slices on a sheet tray and toast under the broiler until golden brown. Rub bread with cut-sides of raw garlic clove and drizzle with oil. For the salad: Rinse lettuces and spin dry. Tear into bite-sized pieces. Place in a large bowl. For the aioli: Add the yolks, saffron, garlic, lemon juice, a pinch each of salt and freshly ground black pepper, and garlic scapes to a large mixing bowl. With an immersion blender set to pulse, combine ingredients, then slowly drizzle in half of the oil. Switch to a whisk and whisk in the remaining oil in a slow, steady stream. Set aside. For the seafood and assembly: In a large saute pan over medium-high heat, add the oil; when smoking, add the shrimp and squid. Saute until shrimp is pink and squid opaque, 2 to 3 minutes. Add the aioli, stir quickly then quickly remove from heat. Pour seafood over greens and toss lightly. Serve warm, garnished with red bell pepper, with the toasted baguette slices. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 12966,"Arugula Endive Salad with White Wine Vinaigrette 2 tablespoons white wine 2 tablespoons lemon juice 1/2 teaspoon honey 1/2 teaspoon mustard 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper 1/4 cup extra-virgin olive oil 4 ounces arugula 2 heads of endive, chopped 1/3 cup toasted walnuts Instructions: For the vinaigrette: Mix the wine, lemon juice, honey, mustard, salt, and pepper in a blender. With the machine running gradually blend in the oil. Season the vinaigrette to taste with more salt and pepper, if desired. For the salad: In a large bowl combine the arugula, endive, and walnuts. Toss with 1/4 cup of the vinaigrette to coat and adding more vinaigrette, if desired. Serve immediately. Any remaining vinaigrette can be saved in an airtight container in the refrigerator for 3 days and should be brought up to room temperature before using. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 12967,"Blueberry and White Chocolate Ganache on a Profiterole 1 cup blueberries 1/4 cup sugar 1/3 cup heavy cream 4 ounces white chocolate 2 1/4 cups blueberries 1/3 cup sugar 3 large eggs 1 cup light cream 1 cup heavy cream 1 teaspoon vanilla extract 1 cup flour 1/ 2 cup water 1/ 2 cup whole milk 8 Tablespoon unsalted butter 4 large eggs Instructions: Ganache: Cook the blueberries and sugar over medium heat until juice is syrup like consistency. Strain the blueberries through a fine mesh strainer (chinois). You don't want to have the skins of the berries in the ganache, just the juices. Reserve this liquid. Bring the heavy cream to a simmer in a small saucepan. Add the white chocolate and stir frequently or whisk until smooth. This can also be done over a double broiler to risk the chance of scalding the cream and chocolate. Add 2 to 3 tablespoons of the blueberry liquid. A pourable ganache should be held around 90 degrees F. The ganache can be held in refrigeration for 4 days or frozen for 3 months. Ice Cream: Puree blueberries in a food processor until the berries are somewhat chunky, similar to a salsa consistency. Whisk the sugar and eggs in a medium mixing bowl until they are thickened and pale yellow. Bring the creams to a simmer in a saucepan (170-degrees F). Slowly whisk the cream mixture into the egg and sugar mixture. Pour entire mixture back into saucepan and bring and cook over low heat, stirring constantly until the custard thickens. If the heat gets too high or boils, the eggs will scramble. Pour the custard through a strainer into a clean bowl. Place in a freezer until cool, then stir in blueberries and vanilla extract. Transfer to an ice cream machine and follow manufacturer's directions or return to freezer and stir occasionally until custard sets. Profiteroles: Bring water, milk, and butter to a boil, then add flour all at once, stirring vigorously with a large spoon until mixture groups together. Reduce heat while continuing to stir for one more minute to cook out any excess moisture. Beat the eggs in one at a time with a mixer at low speed or with a spoon. Make sure the paste is smooth before the next egg is added. When all eggs are incorporated, the dough should be smooth and shiny. Preheat oven to 400 degrees F. Place paste in a large pastry bag and pipe on to a large ungreased cookie sheet in 12 round mounds around 2 to 2 1/ 2-inch in diameter and 1-inch high. Place in 400-degrees for 15 minutes then reduce heat to 350-degrees for roughly 25 to 30 minutes. Profiteroles should be golden brown. Remove from oven and place profiteroles on a rack to cool. Cut profiteroles in half. Scoop blueberry ice cream into bottom half of profiteroles and place top half on ice cream. Drizzle with ganache. Top with a dollop of fresh whipped cream and a few fresh blueberries. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 12968,"Chocolate Tartlets Nonstick cooking spray 1 (18-ounce) package refrigerated sugar cookie dough (recommended: Nestle Toll House) 5 ounces semisweet chocolate, chopped 3/4 cup heavy cream 1 tablespoon light corn syrup 1 tablespoon sugar 1/8 teaspoon salt 1 large egg, at room temperature, beaten Whipped cream and shaved dark and white chocolate, for garnish Instructions: Preheat the oven to 350 degrees F. Spray 5 (4 1/2-inch) tartlet pans with nonstick spray. Divide the cookie dough into 5 equal-sized balls. Press each dough ball into the tartlet pans; making sure it covers the sides and bottoms. Put the pans on a cookie sheet and bake until golden, about 15 to 18 minutes. Remove the pans from the oven and let cool completely. Turn the oven down to 325 degrees F. Put the chopped chocolate into a bowl. Add the heavy cream to a small saucepan over low heat. Bring the cream up to a low simmer. Pour the hot cream over the chocolate. Stir or whisk the chocolate and cream until smooth and melted. Stir in the corn syrup, sugar, and salt. Whisk in the beaten egg. Ladle the filling into the cooled tart shells and bake until the filling is set and the surface is glossy, about 15 to18 minutes. Remove the tartlets from the oven and let cool. Garnish with whipped cream and chocolate shavings and serve. ","[Chardonnay, Pinot Grigio, Riesling, Sparkling wine]

" 12969,"Jam Tart with Salted Cracker Crust 5 ounces buttery salted crackers, such as Club or Ritz 7 tablespoons unsalted butter, softened
1/4 cup sugar
1 3/4 cups (about 20 ounces) apricot preserves (or your favorite jam) Barely sweetened whipped cream for serving, optional
Instructions: Preheat the oven to 350 degrees F. Pulse the crackers in a food processor until very finely ground. Add the butter and sugar and pulse until thoroughly combined. Remove a rounded tablespoon of the crumb mixture and set aside. Turn the mixture out into a 9-inch fluted tart pan with a removable bottom set on a cookie sheet and press evenly along the bottom and up the sides. Bake until light golden, about 15 minutes. Lightly press down on the crust if it has puffed up on the bottom. Spoon the preserves into the tart shell and gently smooth to spread evenly. Sprinkle the reserved crumbs on top. Bake until the jam is a shade darker and the edges are bubbling slightly, 20 to 25 minutes. Cool completely on a rack. Serve at room temperature with whipped cream, if using. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 12970,"Jack Daniel's Shrimp Shooters 8 jumbo prawns, peeled and de-veined, with tail on 1 cup BBQ sauce (recommended: Jack Daniel's BBQ Sauce), divided 8 lime or lemon peel twists Instructions: Preheat grill to medium-high heat. Skewer the prawns onto metal or wooden skewers (if using wooden skewers, soak them in water for 30 minutes before threading). Place skewers on grill and grill for 5 to 10 minutes, or until prawns become opaque; brush with about half of the BBQ sauce while grilling. Remove from grill; when cool enough to handle, remove prawns from skewers. While waiting for shrimp to cool slightly, fill 8 shot glasses about halfway full with sauce and then place 1 prawn in each shot glass, tail sticking out. Garnish with a lime or lemon peel twist. ","[Chardonnay, Sauvignon Blanc, Riesling, Ros]" 12971,"Portobello Mushroom Fries Peanut oil, for frying 5 large portobello mushrooms 1/2 cup all-purpose flour 1 1/2 cup panko bread crumbs 1/4 cup finely grated Parmigiano-Reggiano 2 tablespoons finely chopped fresh parsley leaves 1/2 teaspoon red pepper flakes Salt and freshly ground black pepper 3 eggs, lightly beaten Instructions: Preheat oil in a deep-fryer to 350 degrees F. Remove the gills and stems from the underside of the mushrooms and trim the edges off. Slice into 1/4-inch strips. Measure flour into a pie plate. In another pie plate or bowl, combine panko, Parmigiano, parsley, red pepper flakes and salt and pepper. Dredge the mushrooms in flour, followed by the egg wash and finally in the panko. Working in batches, place the breaded mushroom slices in the hot oil and fry for 3 to 4 minutes, until golden brown. Drain on a paper towel lined sheet tray. ","[Chardonnay, Sauvignon Blanc, Vermentino, Tempranillo]" 12972,"Cold Fried Chicken Sandwich 4 teaspoons ground black pepper 2 teaspoons paprika
2 teaspoons salt
1 teaspoon garlic powder 2 whole boneless skinless chicken breasts
2 cups all-purpose flour
1 gallon canola oil
2 hoagie rolls
Your favorite onion vinaigrette dressing, for sandwiches
Your favorite spicy mayo, for sandwiches
1 Roma tomato, thinly sliced and slices cut in half
3/4 cup chopped lettuce 3/4 cup chopped spinach 1/2 purple onion, sliced
Instructions: Stir together the black pepper, paprika, salt and garlic powder in a bowl. Rub chicken with half the seasonings, then stir the remaining seasonings into the flour in a bowl. Let seasoned chicken rest in fridge 8 hours or up to overnight. Preheat oil in a deep-fryer to 350 degrees F. Dredge seasoned chicken in the seasoned flour. Fry until cooked through, 10 to 20 minutes. Place chicken in fridge until chilled, 1 to 2 hours. Split open hoagie rolls without cutting all the way through. Slice chilled chicken and glaze with onion dressing. Assemble sandwiches with mayo first, then veggies, then chicken. Enjoy! ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 12973,"Sweet Soy Ginger Glazed Pork Belly with Bamboo Rice and Cucumber Kimchi 1 tablespoon vegetable oil 1 1/2 pounds pork belly
Salt and freshly ground black pepper 2 stalks celery, chopped
1 yellow onion, chopped
1 carrot, chopped
2 quarts pork or chicken stock
1 tablespoon minced fresh ginger root 1 tablespoon minced shallot
1 teaspoon olive oil
1 cup bamboo rice (see Cook's Note) 1 teaspoon salt
1/2 teaspoon ground white pepper 10 cloves garlic, sliced thin 2 tablespoons granulated sugar
1 1/4 tablespoons minced fresh ginger
1 1/4 tablespoons Korean red pepper
1 tablespoons Asian fish sauce
1 tablespoons soy sauce
1 1/2 teaspoons salt
1 English cucumber, sliced thin
1 carrot, julienned on a mandolin
1/4 cup fresh cilantro, chopped
1/4 cup chopped fresh ginger 1/4 jalapeno, rough chopped
1/2 cup granulated sugar
5 1/4 ounces red wine vinegar
2 3/4 ounces balsamic vinegar
1 1/3 tablespoons ketchup
1 1/3 tablespoons soy sauce
Zest of 1/3 orange
1 tablespoon cornstarch
1 cup sweet soy sauce
Ground, toasted macadamia nuts, for sprinkling Sriracha, for serving Instructions: For the pork belly: Preheat the oven to 325 degrees F. Heat the vegetable oil in a Dutch oven or deep saute pan over high heat. Season the pork belly with salt and pepper on all sides and sear until golden brown on all sides, about 8 minutes. Add the celery, onion and carrot around the sides of the pork belly and let them begin to heat for another 2 or 3 minutes. Pour in the pork stock (or chicken stock if you don't have pork), cover, and cook in the oven until the pork is tender, about 2 hours. Let cool in the braising liquid until cold all the way through. When completely cooled, cut into 4 equal rectangular pieces and set aside for plating. For the bamboo rice: Saute the ginger and shallot with the olive oil in a medium saucepan over medium heat until translucent, about 3 minutes. Add the rice and saute for another 30 seconds. Add the salt, pepper and 1 1/4 cups water, bring to a boil, then reduce heat to low and simmer, covered, until the rice is tender, 20 minutes. Fluff with a fork before serving. For the cucumber kimchi: Mix together the garlic, sugar, ginger, red pepper, fish sauce, soy sauce and salt in a large bowl and let sit for 2 hours. Fold in the cucumber, carrot and cilantro. For the sweet soy ginger jus: Saute the ginger and jalapeno in a medium saucepan over medium heat until fragrant, about 2 minutes. Add the sugar, red wine and balsamic vinegars, ketchup, soy sauce and orange zest. Stir to combine and cook until reduced by half. Mix the cornstarch with 1 tablespoon water in a small bowl to make a slurry; whisk it into the reduction. Add the sweet soy and mix thoroughly. Strain through a chinois strainer. To finish the dish: Crisp the pork belly on all sides in a saute pan over medium high-heat, then glaze the belly with the sweet soy ginger jus, adding just enough to coat. Slice the belly in 1/4-inch-thick slices. Place 1/2 cup of the bamboo rice in the middle of each plate. Fan the sliced pork belly on top of the rice and top with a good pinch of the cucumber kimchi. Sprinkle ground, toasted macadamia nuts on top if desired and drizzle the sweet soy ginger jus around the plate. Sriracha can be dotted around the plate to finish if desired. ","[Pinot Grigio, Gewrztraminer, Riesling, Barbera]" 12974,"Cake Chips and Dip Nonstick cooking spray, for the baking sheets One 15.25-ounce box chocolate devil's food cake, red velvet, confetti or yellow cake mix (plus required ingredients) 6 ounces white chocolate, melted 1/4 cup rainbow sprinkles Vanilla frosting, for dipping Instructions: Preheat the oven to 250 degrees F. Spray two 18-by-13-inch rimmed baking sheets with nonstick spray. Prepare the cake batter according to the package directions and divide it between the prepared baking sheets. Bake until the tops are dry and beginning to crack, about 1 hour and 15 minutes. Let cool completely.
Drizzle with the melted chocolate and top with the sprinkles. Let the chocolate harden at room temperature, about 45 minutes. Break the cake into chip-size pieces. Serve with the frosting on the side for dipping. ","[Chardonnay, Moscato, Riesling, Sparkling wine]" 12975,"Peach-Mustard BBQ Sauce 3 tablespoons unsalted butter 2 tablespoons minced onion 2 cloves garlic, minced 3 tablespoons cider vinegar 1/2 cup whole-grain mustard 1/4 cup Dijon mustard 3/4 cup peach jam or preserves 1 tablespoon bourbon 1/2 teaspoon kosher salt Instructions: Melt the butter in a saucepan over medium heat. Add the onion and garlic and cook until translucent, about 3 minutes. Add the vinegar and boil until almost completely reduced and the mixture looks like wet sand, about 4 minutes. Whisk in both mustards and the jam or preserves. Simmer, whisking, until jam melts, about 1 minute. Remove the pan from the heat and stir in the bourbon and salt. ","[Chardonnay, Riesling, GSM Blends]" 12976,"Magic Cupcakes Chocolate cupcakes (recipe follows) Cream filling (recipe follows) Ganache (recipe follows or other fudgy chocolate icing) 1 cup butter 2 1/2 cups granulated sugar 1 cup unsweetened cocoa 1/4 cup heavy cream 4 large eggs 2 3/4 cups all purpose flour 2 teaspoons baking powder 1/2 teaspoon salt 1/2 teaspoon baking soda 2 cups water 1/2 cup granulated sugar 1/2 cup vegetable shortening
1/2 cup evaporated milk
1/3 cup all purpose flour
Dash of salt
1 teaspoon vanilla
10 ounces semisweet or bittersweet chocolate 1 cup heavy cream Instructions: Cut cone-shaped hole in top of cupcake. Remove cone and cut off tip. Fill cavity in cupcake with cream filling. Replace cone top. Ice with soft ganache or icing. Preheat oven to 350 degrees. Grease 2 10 by 3 by 9-inch cake pans or cupcake molds. Cream butter and sugar. Add cocoa and cream. Add eggs, one at a time, creaming well after each addition. Sift together dry ingredients. On first speed, add dry ingredients in three stages, alternating with water, beginning and ending with dry. Mix only until well blended- do not overmix. Pour into prepared pans and bake 35 to 45 minutes or until done. Cool in pan before turning out. Cream sugar and shortening until light and fluffy. In separate bowl, mix milk and flour. Beat milk mix into sugar mix and beat until well blended. Add salt and vanilla. Melt chocolate in microwave or on top of double boiler. Bring cream to boil. Pour cream and melted chocolate into mixing bowl. Beat at low or medium speed for approximately 5 minutes. Let cool thoroughly before use, or refrigerate until ready to use. Ganache can be stored, covered, in the refrigerator for one month. To use ganache, remove from refrigerator and soften at room temperature or in microwave until useful consistency. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 12977,"Bacon, Onion and Cheese Stuffed Burger 1 1/2 pounds ground beef 1 clove garlic, minced 1 teaspoon hot sauce (recommended: Frank's Red Hot) Salt and freshly ground black pepper 4 strips bacon, diced 1/2 onion, chopped 1 cup grated sharp Cheddar 4 burger buns
Lettuce, tomato, pickles for garnish
Instructions: Preheat grill to medium. In a bowl combine beef, garlic, hot sauce, salt and pepper, to taste, being careful not to over mix. Warm a skillet over medium heat and fry bacon until crispy. Remove to a paper towel-lined plate to drain. Keep heat on skillet and fry a pinch of the beef in the bacon fat to test seasoning. Adjust seasoning, if needed, then form 8 even thin patties, about 1/2-inch thick and set aside. Saute onions in bacon fat in skillet until tender, 5 minutes. Place onions and bacon in a bowl with cheese. Form a spoonful of bacon-cheese mixture into a ball, then place in the center of 4 patties. Top each with another patty and seal the edges. Grill burgers over medium-high heat, flipping once until desired doneness is reached, approximately 4 minutes each side for medium. Serve in buns with garnishes. Alternative: In a medium skillet over medium-high heat, sear the burgers 4 minutes on each side. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 12978,"Hush Puppies Vegetable oil, for deep-frying 3/4 cup yellow cornmeal
1/2 cup all-purpose flour
2 teaspoons sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
Kosher salt
1/2 cup buttermilk
2 large eggs
2 tablespoons unsalted butter, melted and cooled
3 scallions, finely chopped
Instructions: Heat 2 inches of oil in a large, deep cast-iron skillet or Dutch oven to 365 degrees F. Whisk together the cornmeal, flour, sugar, baking powder, baking soda and a good pinch of salt in a medium bowl. Beat in the buttermilk and eggs until combined, then stir in the melted butter and scallions to make a thick batter. In two batches, drop the batter by the tablespoonful into the hot oil. Fry, turning once, until crisp and golden, about 3 minutes per batch. Drain on paper towels; season immediately with salt. ","[Chardonnay, Sauvignon Blanc, Riesling, Chenin Blanc]" 12979,"Soy Marinated Wagyu with Congee, Ginger and Scallion 4 slices of Wagyu, 1/4-inch thick, 2 1/2 ounces 1/4 cup short grain rice 2 tablespoons scallion oil 2 dried scallops 1 3/4 cup chicken stock Sea salt 6 garlic cloves 3 tablespoons chopped ginger 2 tablespoons sugar 1/2 cup of soy sauce 1/2 cup mirin 2 teaspoons sesame oil Instructions: Rinse rice until water runs clear, transfer to a small bowl, add the scallion oil and toss to mix well. Let this stand at room temp for at least 8 hours or overnight.
Soak the scallops in warm water to cover for 20 minutes, drain and flake into small pieces. Combine the rice, scallops, stock and water, bring to a boil, then reduce to med-low heat, stirring often. Simmer until rice is broken down into porridge. Season with salt, to taste. Combine all sauce ingredients.
Marinate beef in sauce, quickly grill over very hot flames. Serve over warm congee, drizzle with sauce and garnish with fresh ginger and scallion. ","[Pinot Noir, Chianti, Tempranillo, Grenache Blanc]" 12980,"Tartar Sauce 1 cup mayonnaise 1 teaspoon Dijon mustard 1 tablespoon lemon juice 2 tablespoon chopped pickles 2 tablespoon chopped parsley 2 tablespoon chopped capers 1 hard boiled egg, finely chopped Salt and pepper Paprika Instructions: In a medium bowl, combine mayo, mustard, lemon juice, pickles, parsley, capers and chopped egg. Stir to combine and season with salt, pepper and paprika. ","[Chardonnay, Sauvignon Blanc, Riesling]" 12981,"Babylon Spice Drink 2 ounces fresh ginger, peeled and sliced 1 1/2 ounces rum Ice cubes 1/2-ounce coconut milk 4 ounces mango juice 1-ounce grated coconut 1 maraschino cherry, for garnish 1 slice orange, for garnish Instructions: Soak the ginger in the rum for 24 hours. Place ice in a cocktail shaker. Add the ginger-rum mixture, coconut milk, and mango juice to the shaker. Shake well and strain into a large cocktail glass. Serve with a topping of the grated coconut, a cherry, and an orange slice on the lip of the glass. Serve immediately. ","[Rum, Coconut Milk, Mango Juice]" 12982,"Red Velvet Heart Pancakes 4 ounces cream cheese, at room temperature 1/4 cup sour cream 3 tablespoons whole milk 2 tablespoons confectioners' sugar 2 cups all-purpose flour 1 tablespoon unsweetened cocoa powder 1/2 teaspoon baking soda 1/2 teaspoon baking powder Fine salt 2 large eggs 3/4 cup granulated sugar 1 1/4 cups buttermilk 1/2 cup melted and cooled butter, plus more for griddle
1/2 cup melted and cooled butter, plus more for griddle 2 teaspoons red food coloring 1 teaspoon pure vanilla extract 1 teaspoon apple cider vinegar Maple syrup, for serving Toasted, chopped pecans, for serving Instructions: Whisk the cream cheese, sour cream, milk and confectioners' sugar until smooth in a medium bowl; set aside. Sift the flour, cocoa powder, baking soda, baking powder and 1/2 teaspoon salt into a large bowl. Beat the eggs and granulated sugar in a large bowl until pale yellow; beat in the buttermilk, melted butter, food coloring, vanilla and vinegar. Add the egg mixture to the flour mixture and fold just until incorporated. Transfer some of the batter to a squeeze bottle with a 1/4-inch opening. Heat a griddle or large nonstick skillet over medium-low heat. Lightly coat the hot skillet with melted butter and squeeze some of the batter onto it in the outline of a heart or hearts of the desired size. Fill in each outline with more batter; use a spatula to spread it to the edges of the heart. Cook each pancake until bubbles begin to pop on the surface, about 3 minutes. Carefully flip and cook until the bottom is set and the pancake is cooked through, 1 to 2 minutes longer. Repeat with the remaining batter. Drizzle the cream cheese mixture and maple syrup on top of the pancakes and sprinkle with pecans. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 12983,"Wedge Salad with Bacon and Feta Cream 8 slices bacon 1 head iceberg lettuce, cut into 6 wedges
Chunky Feta Cream Sauce, recipe follows 2 medium tomatoes, diced
Pickled Red Onions, recipe follows Coarsely ground black pepper 2 ounces feta, crumbled 1/2 cup whole-milk Greek yogurt
2 tablespoons olive oil 1/2 teaspoon paprika Coarsely ground black pepper 1 cup warm water 1/2 cup apple cider vinegar
4 1/2 teaspoons sugar
1 teaspoon kosher salt
1 large red onion, thinly sliced
Tabasco sauce
Instructions: Add the bacon to a large saute pan, turn the heat to medium and cook, flipping after 5 minutes, until the bacon is crisp, about 10 minutes. Transfer the bacon to a paper towel-lined plate to drain. When cool enough to handle, chop into small pieces. Arrange the lettuce wedges on a platter. Top with the Chunky Feta Cream Sauce, bacon, tomatoes and Pickled Red Onions. Season with coarsely ground black pepper. In a high-speed blender, combine the feta, yogurt, olive oil, paprika and a few turns of pepper and blend until very smooth. Taste and adjust the seasoning if desired. Cover and refrigerate until ready to use (this can be made a day or two in advance). Whisk together the water, vinegar, sugar and salt in a bowl. Add the onion, cover and let sit at room temperature for an hour or in the refrigerator overnight. Add tabasco sauce to taste. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 12984,"Pastierra 1 pound spaghetti 1 stick butter 1 dozen eggs, beaten 1 cup Locatelli Romano cheese Freshly ground black pepper, to taste Butter, to grease pan Instructions: Cook the spaghetti according to the instructions on box. However, shorten cooking by half. Remove pasta from water, add the butter and melt to cover the pasta. Pour in the beaten eggs, cheese, black pepper, pour into a butter-greased 13 by 9-inch pan and cook for 45 minutes in a preheated 350 degree oven. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc]" 12985,"Air Fryer Thanksgiving Turkey 1 teaspoon kosher salt 1 teaspoon dried thyme 1 teaspoon ground rosemary 1/2 teaspoon freshly ground black pepper 1/2 teaspoon dried sage
1/2 teaspoon garlic powder 1/2 teaspoon paprika 1/2 teaspoon dark brown sugar
1 bone-in, skin-on turkey breast (about 2 1/2 pounds) Olive oil, for brushing Instructions: Mix together the salt, thyme, rosemary, pepper, sage, garlic powder, paprika and brown sugar in a small bowl. Brush the turkey breast with olive oil and rub on both sides with the dry rub mixture, making sure to get under the skin wherever possible. Put the turkey skin-side down in the basket of a 3.5-quart air fryer and roast at 360 degrees F for 20 minutes.
Carefully open the air fryer and flip the turkey over so it is skin-side up. Close the air fryer and roast until an instant-read thermometer inserted into the thickest part of the meat registers 165 degrees F, about an additional 15 minutes. Let rest at least 10 minutes, then slice and serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 12986,"Easy Skillet Corned Beef Hash Chili Sauce 24 Ounces Ore-Ida? Potatoes O'Brien 3 Tablespoons Butter ? Pound Deli Corn Beef, sliced ? Cup Half and Half or Milk 1 Tablespoon Dijon Mustard 4 Eggs Salt Pepper Ketchup Instructions: 1.Melt butter in a large deep skillet over medium heat. 2.Add potatoes; cook 10 minutes or until lightly browned, stirring occasionally. Meanwhile, finely chop corned beef. Combine half and half and mustard; mix well. Stir corned beef and mustard mixture into potatoes; cook 2 minutes. With the back of a large spoon, make four indentations in potato mixture. Drop eggs into indentations; sprinkle with salt and freshly ground black pepper, if desired. Cover skillet; cook about 4 minutes or until eggs are cooked to desired doneness. Serve with ketchup or chili sauce, if desired. ","[Cabernet Sauvignon, Merlot, Malbec, Zinfandel]" 12987,"Cuban Beans 6 cups water 2 cups dried red beans 2 ham hocks 3 tablespoons oil 2 white onions, diced 6 garlic cloves, diced 2 green bell peppers, diced 2 tablespoons ground cumin 2 tablespoons paprika 2 tablespoons dried oregano 2 tablespoons freshly ground black pepper 2 tablespoons kosher salt Instructions: In a large pot add water, beans and ham hocks. Boil for 45 minutes until tender. In a medium saucepan add oil, onions, garlic, peppers, cumin, paprika, oregano, pepper and saute until translucent, do not brown. When bean mixture has reduced by 1/2, add the onion saute mixture and the salt. Continue to reduce until water is level with bean mixture. Hold warm for service. ","[Rioja, Tempranillo, Garnacha, Pinot Noir]" 12988,"Pepperoni and Cheese Scrambled Eggs 1 teaspoon grapeseed oil 1/4 pound beef pepperoni, peeled and thinly sliced 2 tablespoons unsalted butter 6 large eggs 1/2 cup whole milk Kosher salt and freshly ground pepper 3/4 cup grated cheddar cheese 1 scallion, white and light green parts only, thinly sliced on the bias Instructions: Heat the grapeseed oil in a large nonstick skillet over medium-high heat. Add the pepperoni and fry, turning as needed, until crisp around the edges, about 1 minute. Transfer to paper towels to drain; pour off the fat and wipe out the skillet. Melt the butter in the skillet over medium heat. Whisk the eggs and milk in a bowl; add to the skillet and season with 1/2 teaspoon salt, and pepper to taste. Cook, running a rubber spatula around the edges and along the bottom to prevent the eggs from sticking, until almost set, 2 to 3 minutes; sprinkle with the cheese, pepperoni and scallion, then cover and remove from the heat to finish cooking, about 1 more minute. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 12989,"Strawberry Colada 1/3 can of frozen BACARDI? Mixers Pina Colada mix 1/2 cup of strawberries 2 ounces of crushed pineapple 1/2 cup of BACARDI? Rum 5 cups of ice Strawberries and pineapple for garnish Instructions:

1. Blend together BACARDI® Mixers Pina Colada mix, BACARDI® Rum, strawberries and pineapple.
2. Add ice and blend for 45 to 60 seconds or until uniform.
3. Garnish with strawberries and pineapple. Serves five people. ","[Moscato, Sauvignon Blanc, Pinot Grigio, Ros]" 12990,"S'mores Pie 2 1/2 cups all-purpose flour, plus more for dusting 1 1/4 cups whole wheat flour
   6 tablespoons granulated sugar
   1 1/2 teaspoons ground cinnamon
   1 teaspoon kosher salt
   1/4 teaspoon ground nutmeg
   13 tablespoons cold butter, cut into cubes
   1/2 cup cold shortening, cut into cubes
   2/3 cup ice cold water
   2 teaspoons white vinegar
   Four 4.4-ounce dark chocolate bars 3 to 4 cups mini marshmallows
   1 large egg, beaten
   3 cups powdered sugar 3/4 cup cocoa powder
   6 tablespoons milk
   1/4 teaspoon kosher salt
   Sprinkles, for topping
   Instructions: For the crust: Whisk together the flours, granulated sugar, cinnamon, salt and nutmeg in a very large bowl until well combined. Using a pastry cutter or your hands, work the butter and shortening into the dry ingredients until it has a coarse sand-like consistency. Combine the water and vinegar in a small bowl, then add that to the mixture and mix until a dough forms. Divide the dough into two discs, wrap each in plastic wrap and place in the refrigerator for at least 4 hours.
   For the filling: Preheat the oven to 400 degrees F. Line a quarter-sheet tray with parchment paper.
   Remove the dough from the refrigerator and roll out one disc on a lightly-floured work surface. Lay the dough on the sheet tray, evenly covering the bottom. (Do not cut off the excess dough yet.) Lay the chocolate bars over the top of the dough. Sprinkle mini marshmallows over the chocolate. Roll out the second dough disc and lay that on top of the marshmallows, covering the pie entirely. Cut off excess dough from the top piece and fold the edge of the bottom dough over the edge of the top dough. Press the edges together with a fork or crimp the edges. Brush with the egg wash and poke several holes in the top with a fork. Bake until golden, 45 to 50 minutes. Allow to cool completely. For the glaze: Whisk together the powdered sugar, cocoa powder, milk and salt in a bowl until it has the consistency of thick glue. Glaze the top of the pie and immediately add sprinkles. Allow the glaze to set, about 15 minutes. Slice and serve. ","[Chardonnay, Riesling, Merlot, Cabernet Sauvignon]" 12991,"'Oreo' Cookies 1 1/3 cups Dutch-process cocoa powder 1 1/2 cups all-purpose flour, plus more for dusting 1/4 teaspoon salt 2 sticks unsalted butter, softened 2 cups granulated sugar 2 large eggs 1 teaspoon vanilla extract 1 stick unsalted butter, softened 1/2 cup vegetable shortening 3 cups confectioners' sugar, sifted 1 teaspoon vanilla extract Instructions: Prepare the dough: Sift together the cocoa powder, flour and salt in a large bowl. Using a mixer, cream the butter and sugar. Add the eggs one at a time, then the vanilla, incorporating each ingredient before adding the next. Add the dry ingredients and mix just until incorporated, scraping the bottom of the bowl with a rubber spatula. Divide the dough into 2 pieces; place one piece between 2 lightly floured sheets of parchment paper and roll into a 1/4-inch-thick rectangle. Repeat with the other piece of dough. Refrigerate both rectangles, covered with the parchment sheets, until firm, at least 1 hour or up to several days. Using a 2-inch round cutter, cut the dough into 64 circles. (You can reroll the scraps once.) Place the cookies about 2 inches apart on ungreased baking sheets and chill for 20 minutes. Preheat the oven to 325 degrees. Bake the cookies until they are set and slightly darker around the edges, about 20 minutes. Cool completely on wire racks. Meanwhile, prepare the filling: Using a mixer, cream the butter and shortening until fluffy. Beat in the confectioners' sugar and vanilla. Flip half of the cookies upside down and top each with 1 level tablespoon of filling. Press the remaining cookies on top to make sandwiches. ","[Merlot, Cabernet Sauvignon, Malbec, Zinfandel]" 12992,"Chicken Tikka Masala 2 pounds boneless chicken, cut into bite-size pieces 1 cup tomato sauce
   1 cup plain yogurt
   2 tablespoons curry powder
   1 cup sliced onions
   Salt Minced fresh ginger, optional 2 to 4 green chiles, cut into strips, optional Freshly ground pepper Chopped fresh cilantro, for garnish Instructions: Combine the chicken, tomato sauce, yogurt, curry powder, onions, 1 teaspoon salt, ginger if using and green chiles if using in a bowl. Let marinate for at least 1 hour in the fridge. Preheat the oven to 375 degrees F. Transfer the chicken in marinade to a deep ovenproof dish; cover with foil. Bake until the chicken is thoroughly cooked, about 1 hour. (Or to prepare on the stovetop: Bring to a simmer and cook over medium heat for approximately 30 minutes.) Add salt and pepper to taste. Garnish with chopped cilantro. Serve in a bowl as a spicy stew or with steamed rice. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 12993,"Skirt Steak with Chimichurri Sauce 1 cup extra-virgin olive oil 2/3 cup sherry wine vinegar 2 tablespoons lemon juice 1 cup chopped flat-leaf parsley 4 tablespoons chopped fresh basil leaves 1 tablespoon chopped fresh oregano leaves 3 tablespoons minced garlic 2 tablespoons minced shallots 3/4 teaspoon fresh cracked black pepper 2 1/2 teaspoons kosher salt 1/4 teaspoon crushed red pepper 1 (1 3/4 to 2-pound) skirt steak Instructions: In the bowl of a food processor, combine the olive oil, sherry vinegar, lemon juice, parsley, basil, oregano, garlic and shallots. Pulse until well blended but do not puree. Add 1/4 teaspoon of the black pepper, 1/2 teaspoon of salt, and the crushed red pepper. Remove 1 cup of the chimichurri sauce from the processor and transfer to a non-reactive bowl, cover with plastic wrap and reserve at room temperature for up to 6 hours. (If cooking steak another day, refrigerate sauce and return to room temperature before serving.) Season the steak with 1 teaspoon of the kosher salt on each side, as well as 1/4 teaspoon of the black pepper per side and place in a large, resealable plastic bag. Add the remaining chimichurri sauce from the processor. Seal bag and refrigerate the steak for at least 2 and up to 4 hours. Preheat a grill to medium heat. Once the steak has finished marinating, remove it from the refrigerator and let it come to room temperature for 30 minutes. Brush the excess chimichurri sauce off the steak and set the steak over the hot grill. Cook for 6 minutes on the first side. Rotate the steak 45 degrees, and cook another 6 minutes. Turn the steak over and continue to cook until the steak is done, about 6 to 8 minutes for medium-rare. Once cooked, lay the steak on a clean cutting board, and allow it to rest for 5 to 7 minutes before slicing across the grain into 2-inch wide strips. Serve with crusty bread and the reserved chimichurri sauce. ","[Cabernet Sauvignon, Malbec, Syrah, Pinot Noir]" 12994,"qaV113 ham Instructions: brine; ","[Champagne, Prosecco, Cava]" 12995,"Herb-Buttered Corn on the Cob 1/2 cup fresh basil leaves, chopped 1/2 cup fresh parsley leaves, chopped
   8 cloves garlic
   Zest of 1 lemon
   Pinch kosher salt
   Freshly ground black pepper 2 sticks butter, softened
   Oil, for oiling grill 6 ears corn, shucked and silks cleaned
   Instructions: In a food processor, combine the basil, parsley, garlic, lemon zest, a big pinch of salt and a few grinds of pepper. Pulse until everything is thoroughly chopped and combined. Add the butter and pulse until thoroughly mixed. Scrape the butter mixture out of the food processor onto a piece of plastic wrap or parchment paper and form into a log. Store in the refrigerator until ready to use. Preheat a grill or a grill pan for medium-high heat. Lightly oil the grill grates. Grill the corn, rotating it as it cooks, until lightly charred in places, 3 to 4 minutes per side. Remove the corn from the grill, smear each ear with a generous amount of the herb butter and serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 12996,"Maple-Roasted Turkey with Sage, Smoked Bacon, and Cornbread Stuffing 1 cup (2 sticks) unsalted butter, at room temperature 1/2 bunch fresh sage, leaves finely chopped Kosher salt and freshly ground black pepper 2 large onions, finely chopped 1 loaf cornbread, cubed (about 6 cups) 1 large egg, lightly beaten 1/2 cup heavy cream 3 cups chicken stock 1 (12 to 14 pound) fresh turkey 1 cup pure maple syrup 1/4 cup hot water 8 strips smoked bacon 1/4 cup all-purpose flour 1/2 lemon, juiced Instructions: Preheat the oven to 350 degrees F and remove the top rack. Combine the butter and sage in a mixing bowl, mash with a fork or spoon until the sage is well incorporated and the butter has flecks of green in it; season with salt and pepper. In a saute pan, melt 4 tablespoons of the sage butter, add the onions, cook and stir for 15 minutes until soft and golden. Remove from heat. Put the cornbread in a large mixing bowl and scrape the sauteed onion mixture on top. Add the egg, heavy cream, and just enough chicken stock to moisten the stuffing without making it soggy (about 1/2 cup.) Toss well to combine, season with salt and pepper. Remove the neck and gizzards from the inside of the turkey and discard. Rinse the bird thoroughly inside and out with cold water, pat dry. Sprinkle the cavity and skin liberally with salt and pepper. Using your fingers, gently lift the skin from the breast and legs, and slip pieces of the sage butter underneath; massaging it in as you go. Fill the bird with the cornbread stuffing without packing too tightly; cook the remaining stuffing separately in a buttered baking dish. Truss the turkey; place it on a rack in a large roasting pan, and put into the oven. Meanwhile, in a small mixing bowl, whisk together the maple syrup and hot water to thin the glaze out a bit; use this to baste the turkey every 30 minutes. The turkey should take about 3 hours to cook (i.e. 15 to 20 minutes per pound.) If the legs or breast brown too quickly, cover with foil. About 2 hours into cooking, shingle the strips of bacon oven the turkey breast to cover; continue to roast and baste for another hour or so. The turkey is done when an instant-read thermometer inserted into the meatiest part of the thigh registers 170 degrees F (the thigh juices will also run clear when pricked with a knife.) Transfer the turkey to a cutting board and let rest for 20 minutes before carving, so the juices can settle back into the meat. Skim off the excess fat from the pan drippings with a spoon and place the roasting pan over 2 burners set on medium-high heat. Using a wooden spoon, scrape up brown bits stuck to bottom of pan. Whisk the flour into the drippings, stirring as it thickens to prevent lumps. Add the remaining chicken stock and bring to a simmer; season with salt and pepper and hit it with a squeeze of lemon juice to brighten the flavor. Simmer for 5 minutes and then strain to remove any particles. Serve the gravy with the maple-roasted turkey and cornbread stuffing. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 12997,"\Pork on Pork\ Chops 1 pound pancetta, cut into small dice 2 tablespoons fresh thyme leaves
   1 tablespoon fresh rosemary leaves
   3 garlic cloves
   4 center-cut pork chops, each about 2 1/2 inches thick Kosher salt and freshly cracked black pepper
   3 tablespoons canola oil
   Instructions: Preheat the oven to 400 degrees F. In a food processor, combine the pancetta, thyme, rosemary and garlic. Pulse until the mixture is finely ground. Set aside. Make sure the pork chops are at room temperature, then liberally season them with salt and pepper on both sides. Heat the canola oil in a large ovensafe skillet or grill pan over high heat. When the oil is hot, sear the pork chops for about 2 minutes on each side. Stick the pan in the oven to finish cooking the pork, 5 to 6 minutes. Depending on your oven, of course, and the thickness of your chops, this should result in a medium to medium-well chop, still slightly pink in the middle. If you prefer a more well-done chop, add a minute or 2 to the cooking time. While the pork chops are in the oven, heat a large saute pan over high heat. Add the pancetta and herb mixture. Turn the heat down to low and continue to cook the pancetta, stirring continuously to break up any large chunks, until all the fat is rendered and the pancetta is crispy, 8 to 10 minutes. Serve the pork chops topped with the crispy herbed pancetta and rendered fat. Serve while hot and bubbling! ","[Barolo, Barbaresco, Chianti, Tempranillo]" 12998,"Smothered Chicken and Biscuits 2 tablespoons extra-virgin olive oil Salt and freshly ground black pepper 1 whole chicken fryer, cut into pieces 2 cups all-purpose flour, plus more for work surface 1 tablespoon Paula's House Seasoning, recipe follows 2 ribs celery, chopped 1 onion, chopped 2 scallions, chopped 1/2 cup water 2 cups self-rising flour, plus more for work surface 1 1/2 tablespoons salt 1 tablespoon sugar 1/2 cup shortening 1 cup milk 2 tablespoons butter 1 cup salt 1/4 cup black pepper 1/4 cup garlic powder Instructions: For the chicken: Heat the oil in skillet over medium heat. Season the chicken with salt and pepper, to taste. Combine the flour and House Seasoning in a shallow dish. Dredge the chicken in the flour mixture and add to the hot oil. Brown the chicken on each side and remove from skillet. Add the vegetables to the skillet and saute until tender. Return the chicken to the pan and add a 1/2 cup of water. Cover and cook until tender, approximately 25 minutes. For the biscuits: Preheat the oven to 400 degrees F. In a large mixing bowl, combine the flour, salt, sugar and shortening. Stir in the milk and mix together until the mixture resembles coarse crumbs. The dough will be sticky. Dust your work surface with additional flour. Turn the dough out onto the floured surface. Gently fold each side toward the center. Picking up the dough and dusting the work surface with additional flour. Return the dough to the floured surface and fold each side towards the center again. Turn the dough over and press it out to a 1-inch thickness. Cut out biscuits, using a 2-inch round cookie cutter. Melt 2 tablespoons of butter over low heat in a small saucepan. Spread 1 tablespoon on a 10-inch round cake pan and arrange the biscuits in the pan. Brush the tops of the biscuits with the remaining butter and set the pan aside to rest for 15 minutes before baking. Bake until golden brown, about 15 minutes. Serve with the chicken. Mix all the ingredients together and store in an airtight container for up to 6 months. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 12999,"Fennel, Apple, Celery Salad with Cilantro and Lemon 1/4 cup plus 2 tablespoons lemon juice 1 tablespoon extra-virgin olive oil Coarse grained salt and cracked black pepper 2 large apples, julienned 1 medium head fennel, cored and thinly sliced 3 large ribs celery, sliced (about 1 cup) 1/2 cup cilantro leaves, roughly chopped or more to taste Instructions: In a large non-reactive bowl, combine the lemon juice, olive oil, salt and pepper. Add the apples, fennel, celery and cilantro. Toss until well combined. Taste and adjust seasonings. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 13000,"Raspberry Vinaigrette ? cup (60 ml) water ? cup (60 ml) apple cider vinegar or raspberry vinegar 1 teaspoon salt 2 tablespoons (30 ml) honey 1 teaspoon dried basil ? cup (60 g) raspberries, fresh or frozen, thawed ? cup (180 ml) olive oil Instructions:
4. Place water, vinegar, salt, honey, basil, and raspberries into the Vitamix container in the order listed and secure lid.
5. Select Variable 1.
6. Turn machine on and slowly increase speed to Variable 5. Remove lid plug and drizzle olive oil in a slow stream through the lid plug opening.
7. Replace lid plug and turn to Variable 10, then High. Blend for an additional 10 seconds. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 13001,"Packin' A Punch Broccoli Slaw 1 cup shredded carrots 2 cups shredded broccoli slaw 1 red jalapeno, seeded and minced 1/2 medium red onion, thinly sliced 1/4 cup cider vinegar 1 lime, zested and juiced 1/2 teaspoon kosher salt 2 tablespoons sugar 1/2 teaspoon red pepper flakes 1/2 teaspoon cracked black pepper 2 tablespoons extra-virgin olive oil Instructions: In a large serving bowl, combine the carrots, broccoli slaw, jalapeno and red onion. Set aside. In a small saucepan, add the vinegar, lime zest, lime juice, salt, sugar, red pepper flakes and the black pepper. Bring to a light boil over low heat. Remove from heat and allow to cool for a few minutes. Add the olive oil to the vinegar mixture, pour over the vegetables and toss together to combine. Refrigerate until serving. ","[Zinfandel, Syrah, Tempranillo, Garnacha]" 13002,"Sunny's Easy Chipotle Chicken Baked Mac and Cheese One 7-ounce can chipotle peppers in adobo sauce 2 boneless, skinless chicken breasts, split
   3 cloves garlic
   1 tablespoon butter or butter-flavored cooking spray, for coating the casserole dish Kosher salt
   16 ounces penne pasta
   4 cups heavy cream 16 ounces shredded cheese blend (Mexican or taco blend)
   1 1/3 cups Mexican crema
   2 tablespoons all-purpose or wheat flour
   1/8 teaspoon coarsely ground black pepper
   4 scallions, white and green parts, finely chopped 2 large eggs, beaten
   1 cup crushed corn tortilla chips (just about the texture of sand) 8 ounces shredded cheese blend (Mexican or taco blend)
   Instructions: For the chicken and pasta: Remove 4 to 5 chipotle peppers and a bit of adobo sauce from the can and rub it all over the chicken; measure out 2 tablespoons of the adobo sauce and set aside for later (reserve any remaining chiles and adobo sauce from the can for another use). Rest the chicken in a bowl or on a plate for 2 hours total, refrigerated first for 1 1/2 hours, then at room temperature for an additional 30 minutes. In a large pot, add the garlic, chicken and the chipotle peppers from the marinade. Add just enough water to cover, then bring to a boil on medium high. Once boiling, turn the heat to the lowest setting and poach the chicken until cooked through, about 15 minutes. Remove the chicken to a plate and rest (reserve the poaching water for cooking the pasta). Fish out the peppers and discard them; place the garlic cloves in a large bowl and smash them with the back of a spoon or your hands. Once the chicken is cool enough to touch, shred it by hand into bite-size pieces. Preheat the oven to 375 degrees F. Use the butter or cooking spray to coat the bottom and sides of a 13-by-9-inch casserole dish. In the same pot used to poach the chicken, add more water to the poaching water and a nice pinch of salt and bring the pot back to a boil (watch the water; it may foam up a bit from the poaching process). Add the pasta and cook 1 minute less than the package suggests. Drain the pasta in a colander. For the sauce: In the large bowl with the garlic, add the heavy cream, cheese, crema, flour, pepper, scallions, eggs, reserved 2 tablespoons adobo sauce, shredded chicken and cooked pasta. Stir to combine. Pour into the prepared dish. For the topping: In a medium bowl, toss together the crushed chips and cheese. Sprinkle this mixture evenly over the dish. Bake, uncovered, until golden brown on top, about 30 minutes. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 13003,"Key Lime Rickey 2 ounces gin 1 ounce key lime juice 1 tsp. simple syrup soda water lime to garnish Instructions: Combine all ingredients and serve in ice-filled glass. ","[Gin, Sauvignon Blanc, Pinot Grigio]" 13004,"Champagne Jelly with Raspberries 2 packets (1/2 ounce) unflavored gelatin 1 1/2 cups water 1 cup sugar Zest of 1 lemon, removed in strips Juice of 1 lemon 2 cups champagne 1 cup fresh raspberries 6 small sprigs mint Instructions: In a small bowl, soften the gelatin in 3 tablespoons of the water. In a saucepan, heat the remaining water over low heat and add the gelatin. Stir until the gelatin dissolves and add the sugar, lemon zest, and juice. Heat to just below the boil and remove from the heat. Cover and let steep for 20 minutes. Strain the liquid through a fine sieve into a shallow metal bowl. Discard the lemon zest and leave the liquid to cool. Watch it carefully and, when it is quite cool and just about to set, stir in the champagne. Pour into perfectly clean tall champagne flutes and drop a few raspberries into each. Chill until cold and serve, garnished with a few more raspberries and a sprig of mint. ","[Bubbly wines such as Prosecco, Cava, or Sparkling Shiraz]" 13005,"Autumn in Modena 1 large beetroot, skin on 1 large yellow onion
   1 large pumpkin piece, skin on, seeds removed (250 grams)
   1/4 cup (60 milliliters) extra-virgin olive oil, such as Villa Manodori 1 cup (225 grams) dried apricots
   1/4 cup (60 milliliters) dark cherry balsamic vinegar, such as Villa Manodori Dark Cherry Balsamic 2 tablespoons maple syrup
   1 clove garlic
   1 1/2 cups (80 grams) chanterelle mushrooms
   Salt 1/3 cup (50 grams) whole blanched almonds
   1/4 cup (33 grams) sunflower seeds
   2 tablespoons balsamic vinegar
   1 small black truffle
   Instructions: Preheat the oven to 320 degrees F/160 degrees C. Wrap the beetroot in foil, place on the oven rack and bake for 2 hours; set aside. Increase the oven temperature to 356 degrees F/180 degrees C. Place the onion and pumpkin on a baking sheet, drizzle over 2 tablespoons of extra-virgin olive oil and bake in the oven for 1 hour. Fifteen minutes before the pumpkin and onion are ready to remove from the oven, place the beetroot directly over the gas flame wrapped in foil and grill for 15 minutes. Meanwhile, put the dried apricots in a medium pan, pour in the dark cherry balsamic vinegar and maple syrup and bring to a boil. Simmer for 15 minutes until the liquid has been absorbed by the apricots. Heat 2 tablespoons of extra-virgin olive oil in a saute pan on low heat. Smash the garlic clove with a knife, add to the pan and gently saute for 4 to 5 minutes. Remove the garlic from the pan, add the chanterelle mushrooms and a pinch of salt, turn the heat up to medium high and saute for 5 minutes. To another saute pan, add the almonds and toast for 3 to 4 minutes on medium-low heat. Then, add the sunflower seeds and a pinch of salt and cook for a further 2 to 3 minutes. To assemble the dish, carefully remove the pumpkin from the skin and place on a serving plate or platter. Remove the onion from the skin and place on top. Peel back the foil from the beetroot, slice into pieces and add to the platter. Empty the apricots onto the board, roughly chop and sprinkle over. Place the almonds and sunflower seeds in a mortar and pestle, roughly grind and sprinkle over. Arrange the chanterelle mushrooms on top and around the vegetables and apricots. Pour over the balsamic vinegar. Finally, using a vegetable peeler or a truffle slicer, shave over the black truffle. ","[Barolo, Barbaresco, Chianti Classico, Priorat]" 13006,"Shrimp with Basil, Garlic, and Tomatoes 1 cup quartered vine-ripened grape or cherry tomatoes 2 teaspoons finely chopped fresh basil leaves Kosher salt and freshly ground black pepper 1 1/2 pounds medium-large shrimp, shelled and deveined 4 teaspoons extra-virgin olive oil, divided 1 large clove garlic, minced Instructions: In a medium bowl, combine the tomatoes and basil. Season with salt and pepper to taste and set aside while you saute the shrimp. Divide the shrimp between two 8-or 9-inch pie pans and pat them completely dry with a paper towel. Arrange the shrimp so they lay flat and are evenly spaced in the pans. Heat 2 large skillets over medium heat. Season one side of the shrimp with salt and pepper; add a teaspoon of oil to each pan and turn the heat to high. Invert a pie pan over a skillet so the shrimp fall into the pan all at once. Repeat with the other shrimp. Saute the shrimp, undisturbed, until they turn golden brown on the bottom, about 2 minutes. Add a remaining teaspoon oil and half the garlic to each pan. Turn the heat off and turn the shrimp over with tongs. Cook for 1 minute in the residual heat of the pans. Transfer the shrimp to the bowl with the tomato mixture and toss to combine. Divide the shrimp among 4 plates or a serving platter and serve hot or at room temperature. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 13007,"Manhattan Clam Chowder 4 slices bacon, 1/2-inch pieces 1 onion, chopped 3 carrots, sliced 3 stalks celery, sliced 1 bay leaf 1 teaspoon red pepper flakes, crushed 1 teaspoon tarragon 1 large can peeled tomatoes, quartered 4 cups canned clam juice 3 potatoes, peeled and cubed Fresh parsley, chopped 2 cans clams, chopped Instructions: In heavy kettle cook bacon over a medium heat until fat is released. Add onion and saute until soft. Add carrots and celery and stir to coat. Add bay leaf, red pepper flakes and tarragon. Cook vegetables and seasonings until tender. Add tomatoes and clam juice. Bring to a simmer. Add potatoes and simmer until tender, about 20 minutes. Add parsley and clams. Simmer for 10 minutes more and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 13008,"Green Bean, Red Onion and Grilled New Potato Salad with Rosemary Vinaigrette 1/4 cup white wine vinegar 3 tablespoons fresh rosemary 3/4 cup extra virgin olive oil 1 pound small new potatoes, sliced in half 3 tablespoons olive oil Salt and freshly ground pepper 1/2 pound haricots verts 1 large red onion, finely sliced Instructions: Place the vinegar and rosemary in a blender and blend until smooth. Slowly add the olive oil until emulsified and season with salt and pepper to taste. Strain into a bowl. Preheat grill. Toss potatoes in a large bowl with olive oil and season with salt and pepper to taste. Grill skin side down until golden, turn over and continue grilling until just cooked through. Place in a large bowl and immediately toss with 1/4 cup of the vinaigrette. Meanwhile, bring a large pot of salted water to a boil and add the haricots verts. Cook for 2 minutes, and immediately plunge into a bowl of ice water. Drain. Add the haricots verts and red onion to the potatoes and drizzle with the remaining vinaigrette. Season with salt and pepper to taste. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 13009,"Tomato and Red Onion Salad with Lime-Cilantro Dressing 2 limes, juiced 1/2 cup cilantro leaves, a couple of handfuls 2 teaspoons hot sauce, eyeball it Salt and pepper 1/3 cup extra virgin olive oil, eyeball it 1 small red onion, quartered and thinly sliced 3 large beefsteak tomatoes, quartered and thinly sliced Instructions: Place the lime juice, cilantro, and hot sauce in food processor and add a little salt and pepper. Turn processor on and stream in extra-virgin olive oil. Taste dressing and adjust seasonings. Pour dressing into a bowl and add onions and tomatoes. Toss gently and coat in dressing. Let stand 5 to 10 minutes and serve. ","[Vermentino, Sauvignon Blanc, Grner Veltliner, Albari?o]" 13010,"Iced Coffee 2 cups water 1/4 cup cocoa 2 shots of brewed espresso Sugar to taste Shot of Madeira Instructions: In a saucepan combine water and cocoa powder. Boil for 15 minutes and add espresso and sugar to taste. Chill until ready to serve. Pour coffee into glasses and top with shot of Madeira. ","[Madeira, Port, Sherry]" 13011,"Wet and Slippery 1.5 ounces spiced rum Crushed ice 1/2 bottle birch, root, or ginger beer, chilled 1 lime wedge Instructions: Pour the rum over the crushed ice. Top with birch, root, or ginger beer. Garnish with a lime wedge.
   ","[Rum, Ginger Beer]" 13012,"Dan Dan Noodles 1/3 cup creamy peanut butter 4 cloves garlic, minced 2 tablespoons grated fresh ginger 2 tablespoons low-sodium soy sauce 1 tablespoon dark brown sugar 1 tablespoon toasted sesame oil 1 tablespoon Chinese black vinegar 1 tablespoon chili oil 1/4 cup low-sodium chicken broth 8 ounces ramen noodles 1/2 cup roasted peanuts, chopped 3 scallions, finely chopped Instructions: Place the peanut butter, garlic, ginger, soy sauce, brown sugar, sesame oil, black vinegar, and chili oil into the bowl of a mini-food processor. Process until the mixture is well combined and forms a paste, 1 to 2 minutes. With the processor running, gradually add the chicken broth and process until the sauce is creamy and well combined, 1 to 2 minutes. Transfer to a large mixing bowl, cover, and set aside while you prepare the rest of the dish. Place 4 quarts water into a large pot and bring to a boil over high heat. Add the noodles and cook until al dente, 1 to 1 1/2 minutes. Drain thoroughly in a colander. Add the noodles to the bowl with the sauce and toss to combine. Serve topped with the peanuts and scallions. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 13013,"Earl Grey Tea and Blueberry Spritzer 6 Earl Grey tea bags 1/2 cup sugar 1 large bunch mint, stems and leaves roughly chopped (about 2 cups), plus 4 sprigs for garnish 1 large bunch mint, stems and leaves roughly chopped (about 2 cups), plus 4 sprigs for garnish
   2 cups blueberries Sparkling wine, cold Instructions: Bring 1 cup water to a boil in a small saucepan over medium-high heat. Turn off the heat, add the tea bags and let steep 5 minutes. Discard the tea bags. Stir in 1 cup ice cubes until completely melted. Pour the tea into a liquid measuring cup, and let it chill completely in the refrigerator, about 30 minutes. Meanwhile, cook the sugar and 1/2 cup water in a small saucepan over medium heat, stirring occasionally, until the sugar has completely melted, about 5 minutes. Turn off the heat, add the mint and stir until it has completely wilted. Let cool completely at room temperature, at least 30 minutes. Strain the cooled mint syrup into a large liquid measuring cup or a pitcher, then press the leaves with a wooden spoon or spatula to extract as much liquid as possible. Discard the mint. Add the blueberries, and use a wooden spoon or a potato masher to lightly crush most of them (a few whole blueberries is fine). Add the chilled tea, and stir to combine. To serve, fill 4 tall glasses with ice. Divide the blueberry mixture among them. Add enough sparkling wine to fill each glass. Garnish with a mint sprig, and serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Ros]

" 13014,"Sweet Potato Biscuits 2 cups cooked, mashed sweet potatoes 1 stick butter, melted 1 1/4 cups milk 4 cups self-rising flour Pinch baking soda 3 tablespoons sugar Instructions: Mix together the sweet potatoes, butter and milk until well blended. Stir in the flour, baking soda and sugar. Shape the dough into a ball and knead about 8 to 10 times on a well-floured board. Roll the dough out 1-inch thick and cut with a 2-inch biscuit cutter. Bake in a greased baking pan in a 400-degree oven for 15 to 20 minutes or until brown. ","[Chardonnay, Riesling, Gewrztraminer]" 13015,"Patacon Maracucho Canola or vegetable oil, for frying 4 green plantains, peeled and halved crosswise
Garlic salt, for sprinkling
1/4 cup ketchup
1/4 cup mayonnaise
1 avocado, sliced
1 1/3 cups shredded cooked chicken (about 7 ounces)
1 cup shredded romaine lettuce (about 6 leaves) 1 tomato, cut into 8 slices
1/2 cup shredded queso duro or queso de mano (see Cook's Note) Instructions: Add 1 1/2 inches of oil to a large heavy-bottomed saucepan or medium Dutch oven and heat over medium heat until a deep-frying thermometer reaches 350 degrees F. Drop in the plantains and cook, flipping halfway through, until they\u2019re light golden brown with light brown streaks, 6 to 7 minutes. Remove to a cutting board to rest until cool enough to handle. Keep the oil at 350 degrees F. Sprinkle the plantains all over with garlic salt. Make a small cut down each side of each plantain half to ensure they will flatten evenly on both sides. Using the flat surface of a small cutting board or sturdy plate, flatten the plantains so they are about 1/4 inch thick. Return the plantains to the oil and fry until the softer parts have a little crunch, about 2 minutes. Remove to a paper towel-lined plate and sprinkle with another pinch of garlic salt.
Combine the ketchup and mayonnaise in a small bowl.
Spread 1 tablespoon of the pink sauce on one side of each plantain half. Top 4 of the plantain halves each with one-quarter of the avocado slices, 1/3 cup of the chicken, 1/4 cup of the shredded lettuce, 2 of the tomato slices and 2 tablespoons of the cheese. Top with the remaining plantain halves. Serve immediately.
","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 13016,"Roasted Spaghetti Squash with Parmigiano-Reggiano and Truffle Oil 2 medium spaghetti squash, split lengthwise and seeded 2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
2 tablespoons truffle oil
1/2 cup grated Parmigiano-Reggiano
1/4 cup chopped fresh flat-leaf parsley
Instructions: Preheat the oven to 350 degrees F. Season the cut sides of the spaghetti squash with the olive oil and some salt and pepper. Place the spaghetti squash cut-side down on a large baking sheet and bake until the squash is tender and the flesh can be scraped with a fork into \spaghetti\ strands, 40 to 45 minutes. Allow to cool slightly. Using a large fork, carefully scrape the strands of spaghetti squash into a large bowl, roughly separating them as you go. While still warm, drizzle with the truffle oil, sprinkle with the Parmigiano-Reggiano and parsley and season to taste with pepper. Toss gently and serve. ","[Barolo, Barbaresco, Dolcetto, Valpolicella]" 13017,"Strawberry Rhubarb Crisp 4 cups fresh rhubarb, 1-inch diced (4 to 5 stalks) 4 cups fresh strawberries, hulled and halved, if large 1 1/4 cups granulated sugar, divided 1 1/2 teaspoons grated orange zest 1 tablespoon cornstarch (see note) 1/2 cup freshly squeezed orange juice 1 cup all-purpose flour 1/2 cup light brown sugar, lightly packed 1/2 teaspoon kosher salt 1 cup quick-cooking (not instant) oatmeal, such as McCann's 12 tablespoons (1 1/2 sticks) cold unsalted butter, diced Vanilla ice cream, for serving Instructions: Preheat the oven to 350 degrees. For the fruit, toss the rhubarb, strawberries, 3/4 cup granulated sugar, and the orange zest together in a large bowl. In a measuring cup, dissolve the cornstarch in the orange juice and then mix it into the fruit. Pour the mixture into an 8 by 11-inch baking dish and place it on a sheet pan lined with parchment paper. For the topping, in the bowl of an electric mixer fitted with the paddle attachment, combine the flour, the remaining 1/2 cup granulated sugar, the brown sugar, salt, and oatmeal. With the mixer on low speed, add the butter and mix until the dry ingredients are moist and the mixture is in crumbles. Sprinkle the topping over the fruit, covering it completely, and bake for 1 hour, until the fruit is bubbling and the topping is golden brown. Serve warm with ice cream. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 13018,"Eggplant Parmesan 2 medium eggplant (about 2 1/4 pounds), cut into 1/2-inch-thick round slices Kosher salt, as needed, plus 1 tablespoon 5 cups fresh breadcrumbs 1 tablespoon dried oregano 1 tablespoon dried thyme Freshly ground black pepper Vegetable oil for frying All-purpose flour for dredging 6 large eggs, beaten 2 tablespoons whole milk Olive oil, as needed 7 cups Quick Marinara Sauce, recipe follows 2/3 cup grated Parmesan, divided 1 pound fresh mozzarella, thinly sliced 3 tablespoons extra-virgin olive oil 1/2 medium onion, diced (about 1/3 cup) 5 cloves garlic, chopped 7 cups whole, peeled, canned tomatoes in puree (about two 28-ounce can), roughly chopped 2 sprigs of fresh thyme 2 sprigs of fresh basil 1 tablespoon kosher salt Freshly ground black pepper Instructions: Arrange the eggplant slices on several baking sheets and sprinkle generously all over with kosher salt. Set aside to let the bitter juices weep from the eggplant, about 1 hour. Transfer the eggplant to a colander in the sink, and rinse well under cold running water. Transfer eggplant to a work surface and blot very dry with paper towels. In a large bowl, whisk together the 1 1/2 teaspoons salt, breadcrumbs, oregano, thyme, and season with pepper. Place the flour in a medium lipped plate or bowl. In another medium bowl, whisk the egg and milk together. Dredge an eggplant slice in the flour, then dip it in the egg, and finally dredge it in the breadcrumb mixture. Shake off any excess breading and transfer the eggplant to a baking sheet. Repeat with the remaining eggplant. In a large straight-sided skillet, pour the oil to a depth of 1/2 inch. Heat the oil over medium heat until it registers 400 degrees F on a deep frying thermometer. (The oil must be heated to 400 degrees F. so that the breaded eggplant, when added, will drop the temperature of the oil to the proper frying temperature of 375 degrees F.) Working in small batches, fry the eggplant slices, turning once, until golden brown, about 3 minutes per batch. Using tongs, transfer to a paper towel-lined baking sheet and season with salt to taste. Repeat with the remaining eggplant. Preheat the oven to 400 degrees F. Lightly brush a 15 x 10- x 2-inch-baking dish with olive oil. Cover the bottom of the baking dish with 1/3 of the marinara sauce and arrange half of the eggplant over the sauce. Cover the eggplant with another 1/3 of the sauce. Scatter half of the Parmesan and half of the mozzarella over the sauced eggplant. Repeat with the remaining eggplant, sauce, Parmesan, and mozzarella. Bake until hot and just beginning to brown, about 30 minutes. Serve immediately. Heat the oil in a medium saucepan over medium-high heat. Saute the onion and garlic, stirring, until lightly browned, about 3 minutes. Add the tomatoes and the herb sprigs and bring to a boil. Lower the heat and simmer, covered, for 10 minutes. Remove and discard the herb sprigs. Stir in the salt and season with pepper to taste. Use immediately, store covered in the refrigerator for up to 3 days, or freeze for up to 2 months. ","[Chianti, Barbera, Dolcetto, Tempranillo]" 13019,"Easy Herb Roasted Turkey 2 tablespoons lemon juice 2 teaspoons fresh rosemary leaves, chopped 2 teaspoons fresh thyme leaves, chopped 1 teaspoon lemon zest 2 sticks (1 cup) unsalted butter 1 fresh turkey (10 to 12 pounds), neck, giblets and liver removed (reserve for other use) Kosher salt and fresh cracked black pepper 1/2 cup fresh sage leaves, torn 1/2 bunch fresh rosemary 1/2 bunch fresh thyme 6 cloves garlic, peeled and smashed 1 yellow onion, quartered Instructions: In a small saucepan, combine the lemon juice, chopped rosemary and thyme, lemon zest and 1 stick butter. Cook until the butter is melted. Cut the remaining stick of butter into cubes and set aside. Place the turkey on a v-shaped rack in a large roasting pan. Pat the turkey thoroughly dry, and then brush the melted butter mixture all over. Liberally sprinkle with salt and pepper on both the outside and inside of the cavity. Fill the cavity with the cubed butter, sage, rosemary, thyme, garlic and onions. Tie the legs of the turkey together with string and tuck the wings underneath. Roast the turkey until an instant-read meat thermometer inserted into the thickest part of the thigh registers 165 to 170 degrees F and the juices run clear, about 2 1/2 hours. Remove from the oven and transfer to a cutting board or platter. Tent the turkey with foil and let stand 20 minutes before carving. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 13020,"BBQ Chicken Baked Potatoes 4 pounds boneless, skinless chicken thighs 1 1/2 cups BBQ sauce
1/4 cup honey
1 tablespoon vinegar
1 teaspoon kosher salt
3 chipotle peppers in adobo
2 cloves garlic, minced
1 onion, sliced
4 medium russet potatoes Vegetable oil, for baking potatoes 2 cups sour cream
2 cups shredded Cheddar 1 cup diced green onion Instructions: For the chicken: Add the chicken, BBQ sauce, honey, vinegar, salt, chipotles, garlic and onion to a multi-cooker along with 1/4 cup of water and toss to combine. Cover and position the vent to Sealing. Set to pressure cook on high and set the timer to 12 minutes. When the time is up, quick-release the steam, then remove the lid. Remove the chicken to a large bowl and shred with 2 forks. Add the sauce to the meat in 1/4-cup increments until it has become saucy but not soupy. Reserve the remaining sauce for serving or freeze for future use (see Cook's Note). For the potatoes: Preheat the oven to 400 degrees F. Prick each potato all over with a fork. Rub vegetable oil on each potato and bake on a baking sheet for 1 hour. Slice the potatoes lengthwise three-quarters of the way through. Add 2 cups chicken, 1/2 cup sour cream, 1/2 cup Cheddar, 1/4 cup green onion and drizzle of reserved sauce to each potato. Serve immediately. ","[Zinfandel, Cabernet Sauvignon, Malbec, Tempranillo]" 13021,"Ponche de Frutas (Fruit Punch) Juice of 3 oranges Juice of 3 lemons 2 apples, peeled, cored and sliced 1/2 pineapple, peeled, cored and sliced 1/2 cup sugar, or to taste 1/2 pound grapes 1/2 pound plums, pitted 1 quart strong tea, chilled 1 quart crushed ice 1 quart soda water, optional Instructions: Juice of 3 oranges Juice of 3 lemons 2 apples, peeled, cored and sliced 1/2 pineapple, peeled, cored and sliced 1/2 cup sugar, or to taste 1/2 pound grapes 1/2 pound plums, pitted 1 quart strong tea, chilled 1 quart crushed ice 1 quart soda water, optional. ","[Chardonnay, Moscato, Riesling, Sparkling wine]" 13022,"Mint Clown Cones 1 (13 1/2 ounce) can full-fat coconut milk, cold 1 1/2 cups cashews, soaked for at least 6 hours or overnight, drained and kept refrigerated 1 cup cold water
2/3 cup sugar
1/4 cup fresh mint leaves
1 teaspoon vanilla extract
1/2 teaspoon mint extract
1/4 teaspoon kosher salt
4 ounces cold dark chocolate, chopped
6 Mini Sugar Cones, recipe follows (store-bought is also fine) Store-bought crispy cookies, 2-inches wide
Colored buttercream or cream cheese frosting
Candy-coated chocolates 1/2 cup flour 1/2 cup sugar
1/2 teaspoon kosher salt
2 large egg whites
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract
Instructions: To make the ice cream, combine the coconut milk, cashews, water, sugar, mint leaves, vanilla extract, mint extract and salt in a high-speed blender on high for 1 minute. Process in an ice cream maker according to the manufacturer\u2019s direction until the ice cream is the texture and consistency of soft serve, about 30 minutes. At the end of the churning process, add the cold dark chocolate and churn until fully incorporated. Pour the mixture into a lidded container and freeze for at least 6 hours. To make the clown cones, place a scoop of ice cream on the cookie. Give it a cone hat and pipe a nose, mouth, hair, and hat decorations using the frosting. Use two small blobs of frosting to stick on candy coated chocolates for the eyes. Enjoy immediately or stick back in the freezer for later. In a medium bowl, whisk together the flour, sugar and salt. In a separate medium bowl, whisk together the egg whites, vanilla, and almond extract. Add the dry ingredients into the wet mixture and mix until you have a smooth batter. Heat a medium, non-stick pan over medium heat. Ladle 1 1/2 tablespoons of the batter into the middle of the pan and spread around to form a thin, 4-inch circle. Cook for 3 to 4 minutes until bubbles form and the perimeter is lightly browned and pulls away from the pan. Gently flip the cone-round and cook for 1 more minute. Carefully remove from the pan and very quickly shape the round on a greased ice cream cone mold. Press the edges to seal until crisp. Stand it up with the pointy end on top, propping it up as needed, and cool fully. Repeat with the remaining batter, cleaning the pan and greasing the cone mold each time. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 13023,"Sauteed Broccoli Rabe and Chorizo 1 pound Mexican chorizo 2 cloves garlic, roughly chopped
1 teaspoon crushed red pepper
1/3 cup white wine
1 bunch broccoli rabe
Kosher salt and black pepper Kosher salt and black pepper
Instructions: Heat a saute pan over medium-high heat and add the sausage, breaking it up in the pan as it browns, about 8 minutes. Once nearly cooked, remove the sausage with a slotted spoon and place on a paper towel to drain, leaving the sausage fat in the pan. Using the same saute pan, add the garlic and red pepper to the reserved sausage fat. Fry until lightly browned. Add the wine, broccoli rabe and a pinch of salt. Cook until the rabe is tender, stirring often, 6 to 8 minutes. Finish by adding the sausage back to the pan. Season with salt and pepper and heat thoroughly. Enjoy this beauty!! ","[Rioja, Tempranillo, Garnacha, Barbera]" 13024,"Chicken Enchiladas 8 soft corn tortillas 2 1/2 cups Monterey Jack shredded cheese, available on dairy aisle 3 cups chicken broth 4 pieces boneless skinless chicken breast, 6 to 8 ounces 1 bay leaf, fresh or dried 2 sprigs fresh oregano 1 small onion, quartered 2 tablespoons tomato paste 1 teaspoon chili powder, 1/3 palm full 1 teaspoon ground cumin Salt 2 cups tomato sauce 2 teaspoons hot cayenne pepper sauce, several drops 1/4 teaspoon ground cinnamon, 2 pinches 1 teaspoon chili powder Instructions: Preheat the oven to 275 degrees F. Wrap corn tortillas in foil and warm in the oven. Bring broth to a boil in a saute pan. Set chicken into broth with bay and oregano and onion. Return to a boil, cover and reduce heat to simmer. Poach chicken in broth 10 minutes. Remove chicken breasts to a bowl and shred with 2 forks. Add 1/2 cup of cooking liquid and tomato paste, spices and salt and work through the chicken using the forks. Combine all sauce ingredients and heat through, keeping warm until needed. Remove tortillas from oven and switch broiler on high. Pile chicken mixture into warm corn tortillas and roll. Line flameproof casserole or baking dish with enchiladas, seam side down. Pour hot tomato sauce over the chicken enchiladas and top with cheese. Place in enchiladas in hot oven 6 inches from broiler and broil 5 minutes to melt cheese and set enchiladas. Serve. ","[Malbec, Tempranillo, Garnacha, Zinfandel]" 13025,"Lemon-Vanilla Whipped Cream 1 1/2 cups heavy cream, chilled 2 tablespoons sugar
1 1/2 teaspoons vanilla extract 1/2 teaspoon grated lemon zest Instructions: Add the heavy cream, sugar, vanilla and lemon zest to a stand mixer fitted with the whisk attachment. Whip just until soft peaks form. ","[Chardonnay, Sauvignon Blanc, Riesling]" 13026,"Mediterranean Raw Corn Salad 3 ounces feta cheese, crumbled (about 1/2 cup) 1/3 cup plain whole-milk Greek yogurt 1 tablespoon extra-virgin olive oil, plus more for drizzling Kosher salt and freshly ground pepper 2 cups fresh corn kernels (from 2 to 3 large ears) 1/2 cup diced seedless cucumber 1/2 cup thinly sliced radishes 1/2 cup sliced celery 1/4 cup pitted Castelvetrano olives, roughly chopped 1/4 cup sliced pickled banana peppers or pepperoncini, chopped 2 tablespoons red wine vinegar 1 teaspoon dried oregano 1/2 cup fresh parsley, chopped 1/2 cup fresh dill, chopped Instructions: Combine the feta, yogurt, olive oil, a pinch of salt and a few grinds of pepper in a mini food processor or blender. Puree until thick and smooth, scraping the sides of the bowl occasionally (the mixture will seem thick at first but will thin as you blend). Refrigerate while you make the salad. Combine the corn, cucumber, radishes, celery, olives and pickled peppers in a medium bowl. Add the vinegar, oregano and a pinch each of salt and pepper and let stand, about 10 minutes. Add the parsley and dill, toss and season with salt and pepper. Spread the yogurt sauce on a large plate or platter and top with the corn salad. Drizzle lightly with olive oil. ","[Vermentino, Sauvignon Blanc, Grner Veltliner, Albari?o]" 13027,"Fried Ravioli with Chocolate 1/2 cup very cold whole-milk ricotta cheese, drained 1 tablespoon powdered sugar Pinch of kosher salt
2 tablespoons chocolate-hazelnut spread
12 wonton wrappers
1 large egg, beaten
Vegetable oil, for frying
1/2 cup strawberries, sliced
4 ounces white chocolate, melted
Chopped hazelnuts, for garnish
Instructions: Mix the ricotta with the powdered sugar and salt, then stir in the chocolate-hazelnut spread. Place 6 wonton wrappers on the counter and place about 1 tablespoon of the chocolate-ricotta mixture in the center of each. Brush the beaten egg around the outside of the wrappers, then top with the remaining 6 wrappers, pressing out the air and ensuring the edges are sealed tightly. Heat 1/2 inch of vegetable oil in a large skillet over medium heat. When the oil is 350 degrees F, add the ravioli and fry, flipping once halfway through, until they are golden and crisp on both sides, about 1 1/2 minutes. To serve, place the ravioli on a plate. Scatter over the strawberry slices and drizzle with the white chocolate. Top with the chopped hazelnuts. ","[Barolo, Barbaresco, Dolcetto, Valpolicella]" 13028,"Grilled BBQ Short Ribs 4 1/2 pounds beef short ribs (3 inches long by 5 inches wide) 2 teaspoons kosher salt
2 teaspoons freshly ground black pepper
2 tablespoons olive oil
2 cups 1/4-inch dice onions
1 cup 1/4-inch dice carrots
1 cup 1/4-inch dice celery
4 cloves garlic, peeled and smashed
4 sprigs fresh sage
4 sprigs fresh thyme
1 bottle dry red wine 1 cup chicken stock
1/2 cup red wine vinegar
1/4 cup barbecue sauce
1/4 cup brown sugar
2 tablespoons hot sauce, such as Frank's
1/2 teaspoon crushed red pepper flakes
Roasted Red Pepper Polenta, recipe follows 1/4 cup scallions, sliced thin on the bias, optional 3 red bell peppers 1 teaspoon kosher salt
2 cups stone-ground cornmeal
1 cup grated fresh Pecorino Romano
2 tablespoons unsalted butter
Instructions: Season the short ribs with 1 teaspoon each of the salt and black pepper. Heat the oil in a pressure cooker over medium-high heat. When hot, add the short ribs and sear on all sides, 4 to 6 minutes. Remove from the pressure cooker and reserve. Lower the heat to medium, add the onions, carrots, celery, garlic, sage and thyme and cook until lightly caramelized, 6 to 8 minutes. There should be a fond-- tasty bits from searing the ribs--on the bottom of the pan. Add the red wine and chicken stock and, using a wooden spoon, scrape the bottom of the pressure cooker to get the fond into the sauce. Let the wine reduce for 6 minutes. Add the short ribs back to the pressure cooker and stir well. Add the pressure cooker lid, line up the arrows and, following the manufacturer's instructions, keep over medium heat while the cooker pressurizes. Cook over medium heat until the ribs are tender and almost falling off the bone, 45 minutes. Remove the pressure cooker from the heat and carefully release the steam through the pressure valve on the lid, following the manufacturer's instructions. Transfer the ribs to a plate. Reserve to the side. Strain the cooking liquid from the pressure cooker into a small saucepan and cook over medium-high heat until reduced by half, about 15 minutes. Meanwhile, in a separate saute pan, combine the red wine vinegar, barbecue sauce, brown sugar, hot sauce, red pepper flakes, remaining teaspoons each of salt and black pepper and whisk together well. Bring the sauce to a simmer. Add 1 cup of the reduced cooking liquid to the barbecue sauce mixture and cook until thickened, another 5 minutes. Prepare a grill for medium-high heat. Place the short ribs on the grill, baste with the barbecue sauce, and cook until they have started to caramelize, 2 to 3 minutes. Baste the short ribs with the sauce, flip the ribs, and cook until the other sides start to caramelize, 2 to 3 minutes more. Remove the short ribs to a cutting board and allow to rest 5 minutes. Serve the BBQ short ribs over a bed of Roasted Red Pepper Polenta; drizzle with more barbecue sauce and garnish with sliced scallions, if using. Serve immediately. To fire-roast the red peppers, place them over a high flame on a stove-top burner and roast, turning occasionally, until the skins turn black on all sides. Place the peppers in a medium bowl, cover with plastic wrap and allow them to steam for 10 minutes. Peel away the blackened skins from the peppers. Cut away the stems and then seed, core and coarsely chop the peppers. Place them in a food processor and puree until smooth; reserve to the side. In a heavy bottom medium pot, bring 8 cups water, salt and the roasted red pepper puree to a boil. Add the stone-ground cornmeal in a gentle stream, whisking or stirring vigorously in the same direction as you pour it in. Reduce the heat to medium-low and simmer, stirring continuously for 2 to 3 minutes. Cook the polenta, stirring every few minutes and scraping the bottom of the pan to prevent from sticking for 35 to 40 minutes. When the polenta is thick, glossy and pulling away from the side of the pan, add the Pecorino Romano and butter, stirring quickly to incorporate. Pour the polenta into a medium serving dish and serve immediately. ","[Sangiovese, Barolo, Tempranillo, GSM Blend]" 13029,"Pan Fried Ham Kebobs served with Basmati Rice, Peppers, Pineapple and Mango 3 tablespoons ginger-flavored soy sauce 3 tablespoons fresh lemon juice 1 whole smoked ham, cut into 1-inch cubes 1 green pepper, 1-inch dice 1 red pepper, 1-inch dice 1 yellow pepper, 1-inch dice 1 red onion, 1-inch dice 1 white onion, 1-inch dice 16 to 24 (1-inch) cubes fresh pineapple 8 to 10 wooden skewers Basmati Rice, recipe follows 1 mango, cut into 1/2-inch cubes 1/4 head red leaf lettuce, chopped 2 tablespoons minced fresh parsley leaves, for garnish 4 cups water 2 cups basmati rice 2 to 4 tablespoons butter Instructions: Combine the soy sauce and lemon juice in a medium non-reactive bowl. Evenly coat the ham cubes with the soy mixture. Heat a medium pan over high heat, and then add the ham and cook for approximately 25 minutes, or until golden brown. With a slotted spoon, remove the ham from the pan. Make the kebabs by alternating the ham with the peppers, onions, and pineapple cubes on the wooden skewers. Serve over Basmati Rice, and garnish each plate with the mango, lettuce, and parsley. In a medium saucepan, bring 4 cups of water to a boil over high heat. Add the rice to the pan, and reduce the heat to low. Cook the rice for 20 minutes, or until tender yet firm, and all of the water has been absorbed. Gently stir in as much butter as desired for flavoring. Place the kebabs on top of the rice. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 13030,"Round 2 Recipe - Spinach and Mushroom Pasta 2 tablespoons canola oil One 10-ounce package baby portabella mushrooms, sliced Kosher salt and freshly ground black pepper Reserved cooked onion from Spinach and Pasta Pie, recipe follows 2 teaspoons Italian seasoning 1/4 teaspoon crushed red pepper flakes 1 tablespoon chopped garlic Reserved spinach from Spinach and Pasta Pie Reserved cooked pasta from Spinach and Pasta Pie 1/4 cup chopped fresh basil 1/4 cup grated Parmesan 1 tablespoon olive oil 3 large eggs, divided Kosher salt and freshly ground black pepper 2 tablespoons canola oil, divided One 16-ounce box spaghetti, cooked according to package directions, drained 1 medium onion, chopped 2 teaspoons chopped garlic 1/4 cup milk 2 teaspoons Italian seasoning Half 4-ounce package crumbled feta cheese Two 10-ounce packages frozen chopped spinach, thawed and drained 1 plum tomato, sliced thin 1/4 cup grated Parmesan Instructions: In a large skillet over medium heat, add the canola oil. When it is hot, add the mushrooms, season with salt and pepper, and cook until they are lightly browned and have given up their liquid, about 5 minutes. Add the reserved onions, Italian seasoning, red pepper flakes, and garlic and cook for 1 minute. Stir in the reserved spinach and cook until warmed through, about 2 minutes. Toss in the pasta and cook until it is warmed through, about 2 minutes. At the last minute, stir in the basil, cheese, and olive oil. Serve immediately. Preheat the oven to 350 degrees F. In a large bowl, beat together 1 egg with a generous pinch of salt and pepper. Whisk in 1 tablespoon canola oil. Add half the spaghetti (reserve the other half for another use). Toss it well to coat and press it into a 9-inch deep dish pie pan to form a crust. In a skillet over medium-high heat, add the remaining oil. When it is hot, add the onion and cook until it is softened, about 5 minutes. Add the garlic and cook for 1 minute. Remove from the heat and set aside (reserve half the cooked onions for another use). In a large bowl, whisk together the remaining 2 eggs, milk, Italian seasoning, and salt and pepper, to taste. Stir in the cheese, spinach (reserve 3/4 cup spinach for another use), and remaining half of the cooked onions. Pour the mixture on top of the spaghetti pie crust, top with tomato slices, and sprinkle with Parmesan. Place onto a baking sheet and bake until the pie is set and golden brown, 30 to 35 minutes. Remove and let rest for 10 minutes before slicing. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 13031,"Baked Hawaii 1 tablespoon unsalted butter One 20-ounce can crushed pineapple
One 14-ounce can sweetened condensed milk
1/8 teaspoon kosher salt
2 cups heavy cream
2 teaspoons vanilla paste or extract
Half a 9-by-5-inch pound cake, cut into 1-inch slices
1 pint pistachio gelato, softened
3/4 cup honey 3/4 cup sugar
4 large egg whites, at room temperature
1/2 teaspoon cream of tartar
1/4 teaspoon kosher salt
1 cup green candy melting wafers 2 tablespoons coconut oil
Instructions: For the pineapple: Melt the butter in a large nonstick skillet over medium-high heat and add the pineapple and its juices. Cook, stirring occasionally, until all of the liquid has evaporated and the pineapple has caramelized, 10 to 12 minutes. Transfer to a medium bowl and stir in the condensed milk and salt; cover and freeze 30 minutes. Beat the cream and vanilla bean paste with a stand mixer on high speed until stiff peaks form, 3 to 4 minutes. Stir the chilled pineapple mixture to loosen it up, then fold in the whipped cream.
Cut out a 4 1/2-inch round of pound cake using a 1-quart plastic deli/soup container as a cutter; this will be the base of the Hawaii. (If the pound cake is small, you can form the base out of multiple pieces.) Wrap the cake round in plastic and set aside until ready to use.
Line the quart container with plastic wrap so that 4 inches hang over the sides. Add 2 cups of the pineapple ice cream, smooth the top, cover and freeze until solid, about 3 hours. Freeze the remaining pineapple ice cream for another use.
Top the pineapple ice cream with the pistachio gelato, pushing it down to fill in all the gaps. Unwrap the pound cake round and press it into the top of the ice cream to make it adhere. Cover the top using the overhanging plastic wrap and freeze until solid, 2 to 3 hours.
For the honey meringue: Boil the honey, sugar and 1/3 cup water without stirring in a medium saucepan until a candy thermometer registers 240 degrees F.
Meanwhile, whip the egg whites, cream of tartar and salt in a stand mixer fitted with the whisk attachment on high speed until soft peaks form, 3 to 4 minutes. With the mixer running, carefully pour the hot syrup into the whites in a thin, steady stream. (The whites will deflate slightly at first, but as the sugar syrup becomes incorporated, they will thicken, turn white and begin to fluff up.) Continue to whip until very thick and glossy, 4 to 5 minutes. Transfer to a large piping bag fitted with a large closed-star tip; set aside until ready to use.
Use a 2 1/2- and a 1-inch round cutter to cut 2 rounds of pound cake. Pipe a tablespoon of the meringue in the center of a cake stand, then invert the frozen container of ice cream onto the center of the cake stand to unmold it, pressing the pound cake base into the meringue to glue it in place. Pipe a teaspoon of the meringue on the top of the ice cream core and press the 2 1/2-inch cake round on top. Pipe another teaspoon of meringue on the top of that cake round and press the 1-inch cake round on top. Working quickly, pipe a wide band of meringue around the circumference of the ice cream core about 2 inches from the bottom. Pipe another band just above so that the two bands touch. Repeat, making two additional bands forming a thick meringue \belt\ in the center of the core. Use a small offset spatula to sculpt and smooth the belt into a pineapple shape, with the widest part in the center and tapering at the top and bottom; use more meringue if necessary. Pipe meringue over the two cake rounds on top and sculpt and smooth to completely cover and form the tapered top of the pineapple. Freeze for 2 hours. Store the remaining meringue in its piping bag at room temperature.
For the fronds: Place the attached PDF of pineapple fronds on a rimmed baking sheet and place a piece of parchment on top. Melt the candy melts with 1 tablespoon of the coconut oil, stirring occasionally, in a heatproof bowl set inside a pot of simmering water. Turn off the heat and transfer 2 tablespoons of the melted candy to a small piping bag fitted with a small round tip. Trace the outside border of the pineapple fronds with the melted candy and freeze to set, about 5 minutes.
Meanwhile, stir the remaining tablespoon coconut oil into the remaining melted candy in the bowl. Flood the pineapple top by spooning the liquid candy melt into the outlines of the frond. Freeze to harden, about 15 minutes.
Pipe concentric bands of meringue stars to cover the surface of the pineapple. Freeze 30 minutes. Use a kitchen torch to toast the meringue, then freeze at least 10 minutes. Keep frozen until ready to serve.
Right before serving, use a chef's knife to cut a 2-inch slit in the top of the pineapple. Insert the candy fronds into the slit and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 13032,"Chocolate Dipped Bananas 5 bananas 8 popsicle sticks 3 cups good quality chocolate bar 3 tablespoons butter, cut up Chopped nuts Toasted coconut Cookie crumbles Colored sprinkles or chocolate jimmies Mini chocolate candies or mini semi sweet chips, for chocoholics Granola Instructions: Peel and cut the bananas in half crosswise, so that you have 8 pieces. Place peeled bananas on sticks. Line a cookie sheet with waxed paper. Place bananas on the cookie sheet in the freezer, keep them in there as long as possible, at least 10 minutes. Heat chocolate bits with butter in a double boiler over low heat until the chocolate melts and butter is incorporated. Dip the chilled bananas in chocolate and roll with your favorite topping. Chill or freeze until ready to serve. ","[Merlot, Cabernet Sauvignon, Zinfandel, Port]" 13033,"Balsamic BBQ Sauce 1 teaspoon olive oil 2 tablespoons finely chopped shallots 2/3 cup balsamic vinegar 3 cups ketchup (recommended: Heinz) 1/3 cup brown sugar 1/3 cup honey Instructions: Heat oil in a saucepan over medium heat. Add shallots and saute for 1 minute. Add balsamic vinegar and reduce by half. Add ketchup, brown sugar, and honey; bring to a simmer and cook for 5 minutes, stirring constantly. ","[Barolo, Barbaresco, Chianti, Tempranillo]" 13034,"Fresh Peach Gratin with Pecan Crunch Topping 5 large peaches, peeled, pitted and sliced 1/3-inch thick 1 tablespoon lemon juice 2 tablespoons sugar 1/2 tablespoon cornstarch 3 tablespoons flour 3 tablespoons sugar 2 tablespoons cold unsalted butter 3/4 cup pecans, toasted and chopped Preheat oven to 350 degrees F Instructions: Butter a 9-inch pie plate. In a bowl combine peaches, lemon juice, sugar and cornstarch. Pour into pie plate.
In a separate bowl combine flour and sugar. Rub in cold butter until mixture resembles a coarse meal. Add pecans and toss together. Sprinkle pecan mixture over peaches and bake until peaches are tender and topping is bubbly and golden, about 30 to 40 minutes. ","[Chardonnay, Riesling, Moscato, Sparkling wine]" 13035,"Garlic Mushroom Fondue 2 tablespoons olive oil 1/4 cup chopped white onions
1/2 cup chanterelle mushrooms
1/2 cup sliced shiitake mushrooms
4 cloves garlic, minced
1 tablespoon chopped fresh thyme
1 teaspoon ground cl de arbol or 1 fresh cl de arbol, cut into rounds
Kosher salt and freshly ground black pepper 3/4 cup dry white wine
2 cups grated Monterey Jack cheese
2 cups grated Oaxaca cheese or mozzarella
1 tablespoon cornstarch Serving suggestions: crostini or your favorite crudites Instructions: Heat the olive oil in a medium skillet over medium-high heat. Add the onions and cook until translucent, about 3 minutes. Add the chanterelles, shiitakes and garlic and cook on medium heat until the mushrooms are fully cooked, about 5 minutes. Add the thyme and cl de arbol and mix well until evenly incorporated. Season with salt and pepper. Remove the mushrooms to a plate. To the same skillet, add the white wine and bring to a simmer. Toss the Monterey Jack and Oaxaca cheese with the cornstarch until well coated. Slowly stir the cheese into the skillet and continue to gently stir until melted and smooth. Pour into a fondue pot and keep warm. Top with the reserved mushrooms and serve with crostini or your favorite crudites. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 13036,"Cranberry and Goat Cheese Crostini 8 ounces goat cheese, at room temperature 20 store-bought crostini
1/4 cup canned whole-berry cranberry sauce or cranberry chutney Instructions: Spread the goat cheese on the crostini, then top with the cranberry sauce. ","[Chardonnay, Sauvignon Blanc, Riesling]" 13037,"New Fangled Fashioned 2 tablespoons cracked black peppercorns 1/2 cup maraschino cherry juice
2 oranges, cut into supremes, with excess juice reserved
8 ounces good bourbon
4 maraschino cherries
Instructions: Add the pepper to a small saucepan with the maraschino cherry juice. Bring to a boil and reduce for 2 minutes. Remove from the heat, strain and cool. In a shaker add the orange supremes and a little of the reserved orange juice (reserving 4 supremes for garnish), and muddle together. Add 1/4 cup of the black pepper cherry syrup, the bourbon and a scoop of ice. Shake and pour into 4 rocks glasses with a big ice cube in each. Garnish each drink with an orange supreme and a maraschino cherry. ","[Bourbon, Orange Wine, Cream Sherry]" 13038,"Red Lentil Soup 1 cup red lentils, washed and soaked for 1 hour, drained 2 cloves garlic, thinly sliced 1 green serrano cl, split and seeded 1 -inch piece fresh ginger, peeled and minced 1 medium onion, thinly sliced 1 large tomato, diced 2 tablespoons canola oil 1 teaspoon cumin seeds 1/2 teaspoon paprika 1/2 teaspoon turmeric Kosher salt Honey, for drizzling Optional garnishes: chopped fresh cilantro, yogurt, lemon or lime wedges Instructions: Combine the lentils, garlic, cl, ginger, onions, tomatoes and enough water to cover in a medium saucepan over medium heat. Bring the mixture to a boil, and then lower the heat and simmer until the lentils are tender, 30 to 45 minutes. Whisk the cooked lentils to release some of their starch and break them down further. Warm the oil in a small saute pan over medium heat. Add the cumin seeds and cook until they are sizzling and spluttering. Stir in the paprika and turmeric. Pour the seasoned oil onto the lentils (be prepared for a big sizzle). Stir to combine; sprinkle with salt and a small drizzle of honey. Ladle into soup bowls and garnish with cilantro, a drizzle of yogurt, lemon or lime wedges. ","[Syrah, Tempranillo, Barbera, Pinotage]" 13039,"Loaded Lobster Roll 2 (1-pound) lobsters 2 tablespoons mayonnaise 2 tablespoons creme fraiche 3 tablespoons diced shallots 1 lemon, juiced 2 tablespoons chopped chives 2 tablespoons chopped parsley leaves 1 avocado, halved, pitted and flesh diced 8 slices thick cut bacon, cooked crisp and crumbled Salt and freshly cracked black pepper 4 brioche rolls, split Instructions: Preheat the oven to 400 degrees F. Bring a large stock pot with approximately 2 gallons of salted water to a boil over high heat. Add the lobsters and boil for about 8 minutes. Drain from water and shock in an ice bath. Once cooled, remove the knuckles, claws and tail from the body of the lobster by a slight twist and pull. Split the tail with a knife, remove the meat from the shell and set aside. Pull off the claw pincher. Crack the claws with a nutcracker and remove the meat. Set aside. Using kitchen shears cut through the knuckle portion and remove the meat. Give all of the lobster meat a good rinse and roughly dice. Put into a large bowl and set aside. In the large bowl, add the mayonnaise, creme fraiche, shallots, lemon juice, chives, parsley, avocado, bacon, salt and pepper, to taste, and combine well. Cover and refrigerate before assembling the sandwich. Toast the brioche rolls in the oven until slightly colored, about 4 minutes. Assemble the sandwich by putting a liberal amount of lobster salad on each roll and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 13040,"Basic Crepe Recipe 1 cup all purpose flour 1 1/2 cups water 3 eggs Salt Oil Instructions: In a bowl whisk together flour, water, eggs and a dash of salt until smooth. Let sit for 5 to 10 minutes. Rub an oiled paper towel along the inside of an 8-inch nonstick skillet. Heat skillet. Pour 1/4 cup batter onto the pan. Swirl batter around to cover surface. Cook over medium heat until firm, about 20 -30 seconds. Flip crepe with fingers or spatula. Cook for about 7 seconds on other side. Remove from pan and stack on a plate. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 13041,"Squid Stuffed Squid 1 tablespoon olive oil 1/4 cup finely chopped onion 1/2 teaspoon kosher salt 1 clove garlic, finely minced 8 to 10 whole squid (about 3 to 5 inches each) 2 ounces raw shrimp 1/4 cup fresh bread crumbs 2 tablespoons finely chopped tomato 2 teaspoon lemon zest 2 teaspoon finely chopped fresh ginger 1 teaspoon chopped fresh parsley leaves 1/4 teaspoon freshly ground black pepper 2 cups prepared tomato or spaghetti sauce Instructions: Preheat an oven to 375 degrees F. Heat the olive oil in a medium saute pan over medium heat until shimmering. Add the onions and salt and sweat until the onions turn translucent, about 1 to 2 minutes. Do not brown. Add the garlic and continue to cook for another minute. Transfer the mixture to a medium mixing bowl and set aside to cool. Clean the squid thoroughly and remove the heads from the tentacles and discard the heads. Turn the tubes inside out (since the outside skin tends to curl outward, it'll hold the stuffing better inside out), put into a bowl and set in the refrigerator until ready to use. Place the tentacles and the shrimp into the bowl of a food processor and pulse 6 to 8 times or until there are no large pieces visible. Do not process until smooth. Transfer to the mixing bowl along with the onions and garlic. Add the bread crumbs, tomato, lemon zest, ginger, parsley and pepper. Stir to combine well. Place the mixture into a resealable freezer bag and snip 1 corner. You may use a pastry bag with a tip just small enough to fit into the end of the tubes. Pipe the stuffing into the tubes, dividing the mixture evenly between them. Do not over-stuff. Place the tubes into an 8 by 11-inch glass baking dish and cover with the tomato sauce. Cover tightly with aluminum foil and bake for 30 minutes. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 13042,"Individual Ham and Cheese Breakfast Bakes 6 tablespoons unsalted butter, plus more for the mini skillets 1 large onion, thinly sliced
Kosher salt and freshly ground black pepper
4 cups 1/2-inch bread cubes (about 8 ounces, crusts removed)
8 ounces cremini mushrooms, sliced
1 1/4 cups half-and-half
1 teaspoon Dijon mustard
Pinch cayenne pepper
8 large eggs
8 ounces ham, diced
2 cups shredded Gruyere (about 6 ounces)
1 pint grape tomatoes, halved
1/4 cup grated Parmesan
Instructions: Preheat the oven to 350 degrees F. Butter 4 mini 6 1/2-inch cast-iron skillets and put on a baking sheet. Heat 2 tablespoons of the butter in a large skillet over medium-high heat. Add the onions and cook, stirring occasionally, until lightly browned, about 5 minutes. Lower the heat to medium and continue to cook, stirring and lowering the heat further if starting to burn, until the onions are softened and caramelized, about 20 minutes more. Remove from the heat and season with salt and black pepper.
Meanwhile, heat another large skillet over medium heat. Add 2 tablespoons butter and the bread and cook, stirring occasionally, until the bread is light golden brown all over, about 8 minutes. Season with salt and black pepper. Transfer to a plate to cool.
Increase the heat under the skillet used for the bread to medium high, add the remaining 2 tablespoons butter and the mushrooms and cook, undisturbed, for 1 minute. Continue to cook, stirring occasionally, until the mushrooms are softened, about 2 minutes more. Remove from the heat and season with salt and black pepper.
Whisk the half-and-half, mustard, cayenne, eggs, 1/2 teaspoon salt and a few grinds of black pepper in a large bowl. Stir in the onions, bread, mushrooms, ham and 1 cup of the Gruyere.
Divide the mixture evenly among the prepared mini skillets. Top with the grape tomatoes and sprinkle with the Parmesan and remaining Gruyere. Bake until the tops are golden brown and the casseroles are just set (they shouldn't jiggle when shaken), 25 to 30 minutes. Top each with a grind of black pepper.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 13043,"Wasabi Tempura Shrimp 8 cups vegetable oil 1 cup all-purpose flour 1 tablespoon baking powder 1 tablespoon cornstarch 1 teaspoon salt 1 large egg 1/2 cup soda water 1 teaspoon rice wine vinegar 1/2 cup mayo 3 tablespoons wasabi, prepared or powdered mix made to instructions 1 pound 21/25 count shrimp, peeled and deveined 1 lemon, juiced Instructions: For the tempura: To begin, preheat the oil to 375 degrees F, and then begin the batter. In mixing bowl, mix the flour, baking powder, cornstarch and salt together, blending well. Next, add the egg and again mix. Then stir in the soda water and vinegar, and mix for final time. Keep cold until use and stir again before each use. For the sauce: In a bowl, blend the mayo and wasabi, whisking together well to form a smooth sauce. Hold cold until dressing the cooked shrimp. For the shrimp: Slice the shrimp from head to tail, forming 2 even pieces; this will yield 46 total pieces. Next, dip and evenly coat 12 shrimp at a time with the tempura batter, and then place in the hot oil. Cook until fluffy and golden brown, 2 to 3 minutes. Remove and repeat the process with the remaining shrimp. Once all the shrimp are cooked, toss them with the prepared sauce. Remove from the sauce without excess, and finish with lemon juice. Serve. ","[Sauvignon Blanc, Pinot Grigio, Riesling, Sparkling Shiraz]" 13044,"Cinnamon Twists 1 cup warm water (about 100 degrees F) 1 1/4-ounce packet active dry yeast 3 cups all-purpose flour, plus more for dusting 1/2 cup plus 2 tablespoons granulated sugar 1 teaspoon salt 1 1/4 sticks (10 tablespoons) cold unsalted butter, cut into pieces Vegetable oil, for the bowl 3/4 cup red sanding sugar 2 1/2 teaspoons ground cinnamon Instructions: Pour the water into a small bowl, sprinkle the yeast on top and stir. Let stand until foamy, 5 minutes. Meanwhile, whisk the flour, 2 tablespoons granulated sugar and the salt in a large bowl. Work in the butter with your fingers until fine crumbs form. Make a well in the middle and pour in the yeast mixture. Stir until the mixture comes together into a shaggy dough. Turn out onto a lightly floured surface and knead a few times to bring the dough together into a ball (it will still be soft and sticky). Coat a large bowl with vegetable oil, add the dough and turn to coat. Cover with plastic wrap and let rise in a warm place until doubled in size, about 2 hours. Press the dough down, cover and refrigerate overnight. Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Line 2 baking sheets with parchment paper. Mix the remaining 1/2 cup granulated sugar, the red sanding sugar and the cinnamon in a bowl. Turn out the dough onto a clean surface; pat into an 8-inch square, then cut into quarters. Cut each dough quarter into 12 small squares. Sprinkle some of the red cinnamon sugar on the surface and roll each piece of dough in the sugar mixture into a 6- to 7-inch-long rope. Arrange 1 inch apart on the prepared pans, forming each rope into a horseshoe and crossing the ends.
Bake, switching the pans halfway through, until the cookies are firm, 30 to 35 minutes. Let cool completely on the pans. (These cookies are best the day they are baked.) ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 13045,"Creamy Rigatoni with Roasted Pepper and Grilled Chicken 1 pound rigatoni Kosher salt and freshly cracked black pepper 1 red bell pepper
1 Anaheim pepper
4 strips bacon, diced
2 teaspoons extra-virgin olive oil
1 yellow onion, small-diced
Two 28-ounce cans crushed tomatoes
1 1/2 cups heavy cream
1 pound chicken tenderloins, cooked and diced 1 cup grated Parmesan Instructions: Bring a large pot of heavily salted water to a rapid boil. Add the rigatoni and boil for 8 minutes. Drain and set aside. Heat a large cast-iron skillet to medium-high heat. Dry roast the peppers for 7 minutes, until charred. Remove the peppers from the pan and chop into large dice. In the same skillet, cook the bacon until crispy. Add the olive oil and then the onions and diced peppers; cook for 2 minutes. Add the tomatoes and cream and simmer until reduced by half. Add the chicken, Parmesan, 1 1/2 tablespoons salt and 2 teaspoons black pepper; cook until the chicken is heated through. Stir the rigatoni into the sauce. Serve hot. ","[Barolo, Barbaresco, Chianti, Tempranillo]" 13046,"Crazy Easy Quickbread 2 1/2 cups self-rising flour 3 tablespoons sugar
1 can or bottle (12 ounces) warm beer
1 heaping tablespoon chopped fresh rosemary
3/4 cup grated Parmesan
Salted butter, for serving and for greasing the loaf pan
Salted butter, for serving and for greasing the loaf pan Instructions: Special equipment: one 8 1/2-by-4 1/2-by-2 1/2-inch glass loaf pan Preheat the oven to 375 degrees F; generously grease the loaf pan with butter. Whisk together the flour, sugar, beer, rosemary and Parmesan in a large bowl until evenly incorporated yet slightly lumpy. Transfer to the prepared loaf pan. Bake until golden and a skewer inserted into the center comes out clean, 45 minutes. Unmold onto a rack and let cool. Cut into 1-inch slices and serve with butter. ","[Chardonnay, Riesling, Gewrztraminer, Chenin Blanc]" 13047,"Homemade Chili Potato Chips with Sesame Avocado Salsa 2 russet potatoes, sliced 1/8 inch thick on a mandoline or by hand with a sharp knife Olive oil, for brushing Kosher salt and freshly ground black pepper
1 1/2 teaspoons chili powder
4 teaspoons soy sauce 1 tablespoon toasted sesame oil
1 teaspoon grated fresh ginger
Juice of 1 lime
Sriracha or other hot sauce, as desired
4 avocados, chopped
1/2 bunch fresh cilantro, chopped
Toasted sesame seeds, for topping
Instructions: For the homemade chili potato chips: Preheat the oven to 450 degrees F. Line 2 baking sheets with parchment. Distribute the potatoes between the prepared baking sheets in one layer. Brush with olive oil and sprinkle with salt and pepper, then flip the potatoes over, brush the other side with olive oil and sprinkle with salt and pepper. Bake, rotating the pans halfway through, until splotchy and brown, 25 to 30 minutes. Keep a close eye on them as they could burn quickly. For the sesame avocado salsa: Meanwhile, whisk together the soy sauce, sesame oil, ginger, lime and some hot sauce in a large bowl. Add the avocados and toss to coat, mashing some of the avocados a little bit to bring everything together. Taste and adjust as desired (this is one of those foods that you've eaten half of by the time you're done making it because you'll probably want to taste test it again and again and again\u2026). Top with the chopped cilantro and toasted sesame seeds. When the chips are done, immediately sprinkle them with the chili powder. Let cool slightly and enjoy with the salsa. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 13048,"Thai Hot & Sour Soup with Shrimp Toast 1/4 cup peeled ginger julienned 1 sliced onion 4 Thai bird chiles 3 stalks lemon grass, white part only, sliced 1/4 cup 3 Crab fish sauce 6 cups chicken stock 6 kaffir lime leaves 3/4 cup rice wine vinegar 1/2 cup Thai basil leaves 1 teaspoon ground white pepper 2 cups sauteed sliced shiitake mushrooms 1 cup enoki mushrooms 1/4 cup sliced scallion 1/2 cup chopped scallions, green part only 2 cups shrimp, chopped 1 cup napa cabbage 1 tablespoon minced ginger 1 tablespoon sesame oil 1 whole egg 1/4 cup chopped scallions 1/4 cup chopped cilantro 1/2 cup finely diced jicama Salt and white pepper to taste 6 slices of dried bread with the crust removed 1/4 cup sesame seeds Canola oil Instructions: Saute ginger, onion, chiles and lemon grass until soft. Deglaze pan with fish sauce. Add chicken stock and lime leaves. Simmer and reduce the liquid by 20 per cent. Add vinegar, basil and pepper. Check for seasoning. Strain the soup. Add sauteed shiitakes and fresh enoki mushrooms. Ladle soup in soup plates. Garnish with shrimp toast and scallions. In a food processor, puree first 5 ingredients. Check for seasoning. Fold in scallions, cilantro and jicama. Spread the mixture on bread, cut in half on the diagonal and sprinkle with sesame seeds. Heat a deep fryer to 375 degrees F and fry until golden brown. ","[Chardonnay, Sauvignon Blanc, Gewrztraminer, Riesling]" 13049,"Zambra's Miel Amore 1 ounce Cuarenta Tres Licor (Spanish honey liqueur produced by Diego Zamora) 1 ounce rum 3 ounces sour mix (recommended: Zambra's Sour Mix - 2 parts simple syrup, 5 parts freshly squeezed lime juice, 3 parts freshly squeezed lemon juice) Splash freshly squeezed orange juice Instructions: Pour all ingredients into a cocktail shaker filled with ice and shake well. Strain into a cocktail glass and garnish with a sprig of fresh mint. ","[Cava, Moscato, Prosecco]" 13050,"Sunny Anderson's Steak Fajitas with Chimichurri and Drunken Peppers 1 bunch fresh parsley 1 bunch fresh cilantro 1 to 2 cloves garlic 1 large red onion, halved and sliced Kosher salt and freshly ground pepper 2 tablespoons red wine vinegar 3 tablespoons lemon juice 1/2 cup plus 1 tablespoon extra-virgin olive oil 1 pound chuck or top round steak (London broil) 3 poblano peppers, seeded and cut into strips 1/4 cup lager beer 8 8-inch flour tortillas Lime wedges, for serving (optional) Instructions: Combine the parsley and cilantro (leaves and stems), garlic, half of the sliced onion, 1 tablespoon salt, 1 teaspoon pepper, vinegar, 2 tablespoons lemon juice and 1/2 cup olive oil in a food processor; blend into a thick and smooth chimichurri sauce. Pierce both sides of the steak with a fork several times; place in a resealable plastic bag and add half of the sauce. Seal the bag and turn to coat the steak; refrigerate for at least 1 hour. Cover and reserve the remaining sauce. Preheat a grill to medium-high. Remove the steak from the bag (discard the bag of sauce); season with salt and pepper and grill until medium-rare, about 6 minutes per side. Let rest, loosely covered with foil, for 10 minutes. Meanwhile, heat the remaining 1 tablespoon olive oil in a large skillet over medium-high heat. Add the peppers and the remaining sliced onion half; season with salt and pepper. Saute until the vegetables are softened and caramelized around the edges, about 8 minutes. Add the beer, cover and cook until the peppers are tender, about 5 minutes. Warm the tortillas on the grill. Thinly slice the steak on the bias; divide among the tortillas along with the peppers and onions. Thin the reserved chimichurri sauce with the remaining 1 tablespoon lemon juice; drizzle over the fajitas. Serve with lime wedges, if desired. ","[Cabernet Sauvignon, Malbec, Tempranillo, Garnacha]

" 13051,"Smoked Duck Potstickers with Orange Chili Plum Sauce 1 whole boneless duck breast 2 tablespoons canola oil 1 tablespoon minced garlic 1 tablespoon minced shallot 1 small Maui onion, minced 1/2 cup minced yellow onion 1/2 cup diced choy sum 1/2 cup minced fresh cilantro 3/4 cup gai choy, kimchee or napa cabbage 1/2 cup diced water chestnuts Pinch dried red cl flakes 1 cup diced fresh shiitake mushrooms 1 tablespoon oyster sauce 20 fresh mint leaves 1/4 cup julienned basil 1 tablespoon sweet cl sauce 1 egg yolk 1 tablespoon cornstarch, plus extra for sprinkling 2 tablespoons water 20 potsticker wrappers 1/4 cup canola oil Orange-cl Plum Sauce (recipe for sauce follows) 2 tablespoons orange zest 4 sprigs fresh oregano 1/2 cup sake 1 cup sweet cl sauce 1/4 cup fresh orange juice 1/4 cup water 1 teaspoon minced shallot 1/4 teaspoon minced ginger 1/4 teaspoon minced garlic 4 fresh plums, pitted and cut into 5 or 6 slices Instructions: Roast the duck breast over wood chips in a smoker for 10 to 15 minutes (place a pan underneath to catch the drippings). Or, place over wood chips on a low fire in a covered grill for 8 to 10 minutes. Remove the skin, remaining fat and dice. In a wok or large saute pan, heat the canola oil and stir-fry the diced duckmeat, garlic, shallot, onions, choy sum, cilantro, gai choy, water chestnuts, cl flakes, mushrooms, oyster sauce, mint, and basil for 5 minutes over high heat until well combined and cooked through. Drain off the liquid into a saucepan and reduce to a syrupy consistency. Return the reduced liquid to the duck mixture, add the cl sauce, egg yolk and mix well. Mix 1 tablespoon of the cornstarch and the water together in a small bowl. To make the potstickers, lay out the wrappers on a work surface and place a heaping tablespoon of the filling in the center of each. Moisten the edges of the wrappers with the cornstarch mixture, fold in half and seal the edges. Sprinkle with a little cornstarch to keep them from sticking. Heat the 1/4 cup canola oil in a cast-iron skillet or heavy-bottomed saute pan. When hot, fry the pot-stickers over medium-high heat for about 1 1 /2 minutes per side or until browned. To serve, ladle the sauce onto warm serving plates. Place 5 potstickers on each plate in a star shape and garnish with the plum slices from the sauce, if desired, placing 1 slice between each potsticker. Garnish with orange zest, oregano sprigs and sesame seeds. In a saucepan, combine all the ingredients except the plums. Bring to a boil, reduce the heat to low and simmer for 10 to 15 minutes until thickened. Strain and return to a clean saucepan. Add the plums and simmer 5 minutes over low heat. Yield: 1/3 cup ","[Cabernet Sauvignon, Pinot Noir, Syrah, Zinfandel]" 13052,"Butternut Squash Ravioli 1 medium butternut squash 2 tablespoons unsalted butter 1 teaspoon salt 1/2 teaspoon freshly ground black pepper 1/2 cup grated Panela or Parmesan cheese 2 cups warm seasoned chicken broth or additional 2 tablespoons butter and 1/2 cup freshly grated cheese Instructions: Preheat oven to 375 degrees. Cut the butternut squash in half lengthwise and scrape out seeds and stringy flesh with a teaspoon. Place squash halves, cut side up, in a baking dish just large enough to hold them. Place 1 tablespoon butter in each cavity. Sprinkle with half the salt and pepper. Cover tightly with aluminum foil and roast 40 to 50 minutes until tender. Remove from oven and let cool. Scrape flesh out of shells with a spoon and place in the bowl of a food processor. Add 1/2 cup grated cheese and remaining salt and pepper and process until smooth. Taste and adjust seasoning if necessary. Form and cook raviolis as detailed above. Serve in broth or with butter and grated cheese. ","[Barolo, Barbaresco, Dolcetto, Valpolicella]"