35 cloves garlic, 20 crushed, 15 roughly chopped 4 (28-ounce) cans imported good-quality peeled plum tomatoes in their juice
15 basil leaves
3 tablespoons plus 2 teaspoons kosher salt
3/4 teaspoon fresh ground black pepper
Red wine vinegar to taste
1/4 cup canola oil
4 yellow bell peppers, cut lengthwise into 1?4-inch-thick strips
4 red bell peppers, cut lengthwise into 1?4-inch-thick strips
3 large yellow onions, cut into slivers
6 tablespoons tomato paste
1 cup white wine vinegar
1/2 cup dry white wine
2 tablespoons honey
3 cups peeled garlic cloves 1 fresh bay leaf or 2 dried
8 to 10 sprigs fresh thyme
1 tablespoon kosher salt
1 1/2 teaspoons black peppercorns
1 cup canola oil
1 cup extra virgin olive oil
1 cup store-bought tzatziki 3 tablespoons pureed chipotle peppers in adobo sauce
Kosher salt
Fresh ground black pepper
Instructions: Combine the chicken, oil, sliced garlic, and Spicy Red Rub in a medium pot over medium-high heat. Cook, breaking up the chicken with a spoon and distributing the spices evenly throughout. Add half the pepperoncini. Stir in 2 cups water, the Sweet and Sour Peppers and Onions, and vinegar and season with salt and pepper. Bring the mixture to a boil, reduce the heat, and stir in the Garlic Confit Puree. Simmer until the mixture has thickened and the liquid has evaporated almost entirely. Divide chicken mixture among the tortillas and serve warm with the Chipotle Yogurt Sauce. Garnish with remaining pepperoncini if desired. Combine all of the ingredients in a jar with a tight fitting lid. Stir with a spoon to thoroughly mix. The rub will keep, tightly covered, for up to 3 months. In a large pot, heat the olive oil and crushed garlic over medium-high heat until the garlic is softened. Add the tomatoes and 6 cups water, give a stir, and bring to a boil. Reduce the heat and simmer, uncovered, until the sauce clings to a wooden spoon, about 1 1/2 hours. Stir in the basil and crush the tomatoes with the back of the spoon. Season with 1 tablespoon plus 2 teaspoons salt and 1/4 teaspoon pepper. Taste and add enough red wine vinegar to achieved your desired acidity. I like a tangier sauce, so I'm a bit heavy-handed with the vinegar. To make the sauce smooth at this point, puree in a blender. Measure out 2 cups of the tomato sauce and set aside. Reserve the remaining tomato sauce for another use. In a large heavy-bottomed pot over medium-high heat, combine the canola oil and peppers and saute until just softened and fragrant and the peppers begin to release a little liquid, 5 to 8 minutes. Add the onions and chopped garlic and saute just until the onions are soft; do not let them take on any color. Add the tomato paste and stir to combine. Add the white wine vinegar and white wine and cook until the liquid is reduced by half. (The larger the pan, the faster the liquid in the mixture will reduce.) Add 6 cups water, the reserved 2 cups tomato sauce, the honey and remaining 2 tablespoons salt and 1/2 teaspoon pepper and stir. Bring the mixture to a boil, then reduce the heat and simmer until the liquid thickens to the consistency of a salsa. The peppers and onions will keep, tightly covered, in the refrigerator for 1 week, or for up to 3 months in the freezer. Preheat the oven to 300 degrees F. Place garlic cloves, bay leaf, thyme, salt, and peppercorns in a heavy-bottomed, oven-proof pot. Pour the canola and olive oils over to cover. Cover, transfer to the oven, and bake until the garlic cloves are pale gold and tender (you should be able to smash them with the back of a spoon), about 50 minutes. Cool to room temperature. Using a slotted spoon, transfer the garlic cloves only to the bowl of a food processor (a mini-processor is ideal) and process until smooth. Alternatively, mash the cloves with the side of a knife. Store in a clean resealable jar. Combine the tzatziki and pureed peppers in a small bowl and stir until thoroughly combined. Season with salt and pepper. The sauce will keep, tightly covered, in the refrigerator for up to 2 weeks. Stir well before each use. ","[Syrah, Tempranillo, Barbera, Grenache Blanc]" 17443,"European Soldier Beans with Gorgonzola and Fresh Sage 9 ounces dried European soldier beans 6 ounces mild Gorgonzola cheese 1/2 cup minced fresh sage (you may substitute fresh rosemary, but not dried sage) 1/2 cup extra-virgin olive oil Salt and pepper to taste Instructions: Cook beans according to basic instructions. When the beans are done, drain them and put them in a mixing bowl. Add the remaining ingredients and stir well so that the cheese melts in and the sage is well-dispersed. Season well with salt and pepper. Serve warm. ","[Barolo, Barbaresco, Chianti, Tempranillo]" 17444,"Reduced Fat Mac & Cheese 2 cups small dry elbow macaroni
Cooking spray 3 tablespoons King Arthur Unbleached All-Purpose Flour 2 cups low-fat 1% milk 1/4 teaspoon dry mustard 1/4 teaspoon garlic powder (optional) 1/4 teaspoon salt Freshly ground black pepper, to taste Pinch of ground red pepper (cayenne) Dash of Worcestershire sauce
2 ounces 1/3-less-fat cream cheese
8 ounces Cabot 50% Reduced Fat Cheddar, grated & divided (about 2 cups)
1/3 cup Italian-flavored or plain dry breadcrumbs Instructions: Cook macaroni according to package directions; drain well. Preheat oven to 350 degrees F. Spray a 2 1/2-quart baking dish with cooking spray and set aside. Place flour in a large saucepan over medium heat, gradually whisking in milk. Add mustard, garlic powder, salt, black pepper, red pepper and Worcestershire. Continue cooking until sauce thickens, stirring constantly. Reduce heat to low. Stir in cream cheese until well blended; add 2/3 of shredded cheese and stir until melted. Add macaroni, stirring until well coated. Pour into prepared baking dish. Toss remaining shredded cheese with breadcrumbs and sprinkle over top of macaroni; spray with cooking spray. Bake for 20 minutes, or until golden on top and bubbling throughout. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 17445,"Marinated Anchovies 21 ounces salted anchovies, rinsed and dried 1 onion, sliced 1 cup white wine herbal vinegar 2 cloves garlic 1 bay leaf 10 black peppercorns 2 cloves Instructions: Place anchovies and onion in alternating layers in a bowl. Cook vinegar, garlic, bay leaf, peppercorns and cloves for 5 minutes on low heat. Pour hot marinade over anchovies and onions. Marinate for 2 days in refrigerator. Serve cold. ","[Ros, Vermentino, Sauvignon Blanc, Albari?o]" 17446,"Baked Penne with Roasted Vegetables 2 red peppers, cored and cut into 1-inch wide strips 2 zucchini, quartered lengthwise and cut into 1-inch cubes 2 summer squash, quartered lengthwise and cut into 1-inch cubes 4 cremini mushrooms, halved 1 yellow onion, peeled and sliced into 1-inch strips 1/4 cup extra-virgin olive oil 1 teaspoon salt, divided 1 teaspoon freshly ground black pepper, divided 1 tablespoon dried Italian herb mix or herbs de Provence 1 pound penne pasta 3 cups marinara sauce (store bought or homemade) 1 cup grated fontina cheese 1/2 cup grated smoked mozzarella 1 1/2 cups frozen peas, thawed 1/4 cup grated Parmesan, plus 1/3 cup for topping 2 tablespoons butter, cut into small pieces Instructions: Preheat the oven to 450 degrees F. On a baking sheet, toss the peppers, zucchini, squash, mushrooms, and onions with olive oil, 1/2 teaspoon salt, 1/2 teaspoon pepper, and dried herbs. Roast until tender, about 15 minutes. Meanwhile, bring a large pot of salted water to a boil over high heat. Add the pasta and cook for about 6 minutes. Since you will be cooking the pasta a second time in the oven, you want to make sure the inside is still hard. Drain in a colander. In a large bowl, toss the drained pasta with the roasted vegetables, marinara sauce, cheeses, peas, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Using a wooden spoon, gently mix, until all the pasta is coated with the sauce and the ingredients are combined. Pour the pasta into a greased 9 by 13-inch pan. Top with the remaining 1/3 cup Parmesan and butter pieces. Bake until top is golden and cheese melts, about 25 minutes. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 17447,"Bloody Punch 3 cups red fruit punch, chilled 1 (1-liter) bottle strawberry daiquiri mix, chilled 1 (2-liter) bottle Dr Pepper Cherry, chilled 1 (46-ounce) bottle concord grape-raspberry juice, chilled 1 (1-liter) bottle ginger ale, chilled Instructions: Fill a powder-free latex glove with punch; tie closed. Freeze at least 6 hours or overnight. (For the best shape, hang the glove from a rack in your freezer with the fingers pointing down.) When ready to serve, combine the remaining fruit punch, daiquiri mix, Dr Pepper, grape-raspberry juice and ginger ale in a large punch bowl. Peel the glove off the frozen hand and add to the bowl. ","[Merlot, Cabernet Sauvignon, Zinfandel, Petite Sirah]" 17448,"Mini Denver Omelet Frittatas with Poblano Relish and Crispy Hammy Croutons 2 tablespoons canola oil 1 small Spanish onion, diced
2 cloves garlic
Kosher salt and freshly ground black pepper Kosher salt and freshly ground black pepper
2 poblano chiles, roasted, peeled, seeded and finely diced
1 tablespoon fresh lime juice
2 tablespoons finely chopped fresh cilantro leaves
1 tablespoon canola oil One 1-inch-thick ham steak, cut into 1/2-inch dice
Kosher salt and freshly ground black pepper Kosher salt and freshly ground black pepper
2 thick slices good-quality white bread, crusts removed, torn into ragged bite-sized pieces
10 large eggs
1/4 cup grated Monterey Jack
1/4 cup grated sharp white Cheddar
2 tablespoons grated Parmesan, plus more for sprinkling 2 tablespoons softened unsalted butter
Whole fresh cilantro leaves, for garnish
Instructions: Special equipment: a medium cast-iron skillet and four 5-inch cast-iron skillets For the poblano relish: Heat the oil in a medium skillet until it shimmers. Add the onion and cook for 1 minute (just to take rawness off but still keep it crisp). Smash the garlic cloves, sprinkle with salt, and mash to a puree using the side of your knife blade. Add it to the onion along with the chiles. Season with salt and pepper and cook, stirring, to just heat through, about 1 minute. Transfer to a bowl and stir in the lime juice and cilantro. For the Denver omelet frittatas and crispy hammy croutons: Preheat the oven to 400 degrees F. Place four 5-inch cast-iron skillets on a baking sheet and heat in the oven. Add the oil to a medium cast-iron skillet over high heat. Add the ham, sprinkle with pepper and cook until golden brown and crispy, about 5 minutes. Remove to a plate lined with paper towels. Add the bread to the rendered fat and cook, stirring occasionally, until golden brown and crispy, about 5 minutes. Season with salt and pepper and transfer to another plate lined with paper towels. Whisk the eggs in a large bowl until very light and fluffy. Stir in the Monterey Jack, Cheddar and Parmesan and season with salt and pepper. Stir in the cooked ham and a few tablespoons of the poblano relish. Carefully remove the baking sheet with the hot skillets from the oven and brush each with some softened butter. Quickly divide the egg mixture among the skillets, filling almost to the top, and immediately return to the oven. Cook until the eggs are puffy, lightly golden brown and just cooked through, about 15 minutes. Top each frittata with more poblano relish and some hammy croutons. Garnish with cilantro. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 17449,"Charred Eggplant Soup 2 tablespoons extra-virgin olive oil, plus more for brushing 2 large eggplants, quartered lengthwise Kosher salt 2 large tomatoes, quartered 1 medium onion, sliced 1/2 inch thick 6 cloves garlic Freshly ground pepper 5 cups chicken stock, plus more if needed 1 tablespoon chopped fresh thyme 1 tablespoon chopped fresh cilantro Espelette cl powder, to taste Fennel fronds, for garnish Vanilla-Curry Cotton Candy, for serving Instructions: Preheat the oven to 450 degrees F. Brush 2 rimmed baking sheets with olive oil. Put the eggplants, flesh-side down, on one of the baking sheets, drizzle with 1 tablespoon olive oil and season with salt. Toss the tomatoes, onion and garlic with the remaining 1 tablespoon olive oil on the other baking sheet (don't crowd the pans or the vegetables will steam). Season with salt and pepper. Roast the vegetables until tender and browned in spots, about 45 minutes, rotating the baking sheets halfway through. Scoop the eggplant flesh from the skin into a saucepan, discarding any excess seeds. Add the remaining roasted vegetables, the chicken stock, thyme and cilantro and bring to a boil over medium-high heat. Reduce the heat to low and simmer about 20 minutes. Cool slightly. Puree the soup in a blender (in batches if necessary) until smooth. Return the soup to the saucepan and thin with more stock, if needed. Season with salt, pepper and cl powder. Ladle into bowls and garnish with fennel fronds; slide the cotton candy into the soup to serve. ","[Barolo, Barbaresco, Dolcetto, Tempranillo]" 17450,"Swiss Buttercream 1 cup egg whites, room temperature 1 1/2 cups sugar 2 cups butter, room temperatured Instructions: Whip sugar and egg whites together in a double boiler until the temperature reaches 120 degrees F, on an instant-read thermometer, and sugar is dissolved. Transfer to the bowl of a stand mixer, whip to soft peaks and add butter, a little at a time, until incorporated and fluffy. This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results. ","[Chardonnay, Riesling, Gewrztraminer]" 17451,"Buttery Tomato Spaghetti Kosher salt 6 tablespoons butter A few leaves fresh basil, torn 1 large clove garlic, grated or pasted, optional 1 small onion, halved One 28-to-32-ounce can crushed Italian tomatoes 1 pound spaghetti Freshly grated Parmigiano-Reggiano Instructions: Heat a large pot of salted water to boil for the pasta.
Melt the butter in a sauce pot over medium heat. Add the basil, garlic, if using, onions and tomatoes and season with salt. Bring to a simmer and let reduce 20 minutes, stirring occasionally. After 12 to 13 minutes in, drop the pasta into the boiling water and cook to al dente.
Remove the onion halves from the sauce and add a ladle of starchy pasta cooking water. Drain the pasta and add to the sauce. Toss to combine. Serve the pasta topped with Parmigiano-Reggiano. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 17452,"No-Bake S'mores Bars Nonstick cooking spray, for the pan 4 tablespoons salted butter
One 10-ounce bag mini marshmallows
One 12-ounce bag semisweet chocolate chips
Pinch of kosher salt
9 graham crackers, broken into pieces
1/4 cup mini chocolate-coated candies
2 tablespoons rainbow sprinkles
Instructions: Line a 9-inch square baking pan with waxed paper, overlapping all 4 sides. Spray with cooking spray. Place a nonstick pan over low heat and add the butter. When melted, add two-thirds of the marshmallows and cook, stirring, until the marshmallows have melted and combined with the butter, about 3 minutes. Next, fold in the chocolate chips and stir until they are melted too. Add the salt and half of the broken graham crackers and stir so the cracker pieces are incorporated into the chocolate marshmallow mixture but not broken up too much. Tip the mixture into the prepared pan and press it into the pan with a wooden spoon. Sprinkle over the remaining graham crackers and marshmallows, pressing them down with your hands so they set into the base. Next, add the coated candies and sprinkles and press them down. Allow to set for 1 hour before removing from the pan and cutting into bars. Or you can chill for 10 minutes and slice if you're in a hurry! ","[Chardonnay, Riesling, Moscato, Pinot Grigio]" 17453,"Pork Tenderloin with Spicy Rhubarb Glaze and Grilled Spring Onions 1 tablespoon unsalted butter 1/4 cup finely chopped onion
2 rhubarb stalks, thinly sliced
1/2 cup pomegranate juice
1/4 cup honey
1 teaspoon soy sauce
Pinch red pepper flakes
Kosher salt and freshly ground black pepper
6 small spring onions or scallions, trimmed and halved lengthwise, plus 1/4 cup thinly sliced scallion greens 2 tablespoons extra-virgin olive oil
Smoked flakey salt, for sprinkling
One 1 1/4-pound pork tenderloin
1/4 cup whole almonds, coarsely chopped Fresh mint leaves, for garnish
Instructions: Preheat the oven to 450 degrees F. In a medium saucepan over medium heat, melt the butter. Add the onions and rhubarb and cook until softened, about 8 minutes. Add the pomegranate juice, honey, soy sauce, red pepper flakes and a pinch of salt and pepper. Simmer until the liquid is reduced by half, 6 to 8 minutes. Transfer to a blender and puree. Strain and reserve. Heat a grill pan or grill over medium heat. Spread the spring onions in a single layer on a sheet pan. Drizzle with 1 tablespoon of the oil and sprinkle with smoked salt and pepper; toss to coat. Grill the spring onions, turning occasionally, until tender and charred in spots, 10 to 15 minutes. Rub the pork with salt and pepper and the remaining tablespoon oil. Place the pork on a sheet pan fitted with a rack. Roast the pork for 10 minutes, then reduce the oven temperature to 325 degrees F. Brush the pork on all sides with the glaze and return to the oven. Continue to roast, repeating the basting twice, until the internal temperature reaches 145 degrees F, about 40 minutes. Baste again when it comes out of the oven. Let the pork rest for 10 minutes. Slice the pork into medallions. Brush some glaze on the plate and arrange the medallions on the glaze. Serve with the onions. Garnish with the almonds, mint and more smoked salt. ","[Chardonnay, Pinot Noir, Barbera, Tempranillo]" 17454,"Washington State Burger (Aka Wild Mushroom-Cheddar Burger) 2 tablespoons olive oil 1 tablespoon unsalted butter 12 ounces assorted mushrooms, such as cremini, lobster, chanterelles, and stemmed shiitakes, coarsely chopped 1 small shallot, finely diced Kosher salt and freshly ground black pepper 1 tablespoon chopped fresh thyme leaves 2 tablespoons chopped fresh flat-leaf parsley 1 1/2 pounds ground chuck (80 percent lean) or ground turkey (90 percent lean) 2 tablespoons canola oil 4 slices sharp Cheddar 4 hamburger buns, split; toasted if desired Instructions: Heat the olive oil and melt the butter in a large saute pan over high heat until almost smoking. Add the mushrooms and cook, stirring occasionally, until soft, about 5 minutes. Add the shallot, season with salt and pepper, and cook until the mushrooms are golden brown, about 5 minutes. Stir in the thyme and parsley and transfer to a bowl. Divide the meat into 4 equal portions (about 6 ounces each). Form each portion loosely into a 3/4-inch-thick burger and make a deep depression in the center with your thumb. Season both sides of each burger with salt and pepper. Heat a gas grill to high. Brush the burgers with canola oil and grill until desired doneness is reached. Top each with a slice of cheese and cover during the last minute of cooking. Place the burgers on the bun bottoms and top each burger with a large spoonful of the mushrooms. Cover with the bun tops and serve immediately. ","[Cabernet Sauvignon, Pinot Noir, Syrah, Zinfandel]" 17455,"Majoon 2 bananas 1 1/2 cups whole milk 1/4 cup shredded coconut, plus more for topping 1/4 cup walnuts, plus more for topping, chopped 1/2 teaspoon ground cinnamon, plus more for topping 6 Medjool dates, pitted Chopped pistachios, for topping Sesame seeds, for topping Instructions: Slice the bananas and add them to a blender. Add the milk, coconut, walnuts, cinnamon and dates and blend until combined, about 1 minute. Divide between 2 glasses, top with shredded coconut, chopped walnuts and pistachios, sesame seeds and a sprinkle of cinnamon and serve immediately. ","[Chardonnay, Moscato, Riesling, Gewrztraminer]" 17456,"Air Fryer Buttermilk Fried Chicken 3 cups low-fat buttermilk 2 tablespoons Dijon mustard 1 teaspoon cayenne pepper 2 teaspoons garlic powder 2 teaspoons onion powder Kosher salt and freshly ground pepper 4 each skin-on, bone-in chicken thighs and drumsticks 2 tablespoons chopped fresh thyme, plus 6 sprigs 3 cups all-purpose flour 2 1/2 teaspoons sweet paprika 1 teaspoon dried oregano Cooking spray Prepared potato salad and cornbread, for serving Instructions: Combine the buttermilk, mustard, 1/2 teaspoon cayenne and 1 teaspoon each garlic powder, onion powder, salt and pepper in a large bowl or resealable plastic bag. Add the chicken and thyme sprigs and let marinate 8 hours or overnight. Stir together the chopped thyme, flour, paprika, oregano, remaining 1/2 teaspoon cayenne and 1 teaspoon each garlic powder and onion powder in a large baking dish; season generously with salt and pepper. Drizzle about 1/4 cup of the buttermilk marinade over the flour mixture, mixing with a fork until craggy in texture. Remove the chicken from the marinade, letting the excess drip off. Dip in the flour mixture to coat well, then transfer to a plate. Preheat a 6-quart air fryer to 375? F. Coat half of the chicken with cooking spray; arrange in the air fryer basket in a single layer. Cook until crispy, 15 minutes, flipping halfway through. Cook the remaining chicken. Serve with potato salad and cornbread. ","[Chardonnay, Sauvignon Blanc, Riesling, GSM]" 17457,"Brussels Sprouts with Pancetta 2 pounds Brussels sprouts, any loose outer leaves trimmed and the sprouts halved, or quartered if large 2 tablespoons olive oil
One 1 1/4-inch-thick slice pancetta, cut into small cubes Kosher salt and white pepper
Cider vinegar, optional Instructions: Fill a medium saucepan with several inches of salted water and bring to a boil. Add the sprouts and cook 2 to 3 minutes. Drain in a colander and rinse immediately under cold water. Drain well. Heat the oil in a large saute pan (not nonstick) over medium-low heat. Add the pancetta and saute until browned in spots, about 8 minutes. Increase the heat to medium-high. Add the sprouts, spreading them out so that they are, for the most part, in a single layer. Season with salt and pepper. Cook, turning occasionally, until the sprouts are nicely golden in spots and fork tender, about 12 minutes. If the sprouts begin to brown all over and stick to the pan, add a splash of vinegar to the pan to help loosen the browned bits. Transfer to a serving dish and serve. ","[Barolo, Barbaresco, Chianti, Tempranillo]" 17458,"Indian Fry Bread 3 cups all-purpose flour 1 tablespoon baking powder 1/2 teaspoon salt 1 1/2 cups warm water Oil, for frying Instructions: Put flour, baking powder, and salt in a large bowl. Mix well, add warm water and stir until dough begins to ball up. On a lightly floured surface knead dough. Do not over-work the dough. After working dough, place in a bowl and refrigerate for 1/2 to 1 hour. Heat oil to 350 degrees in a frying pan or kettle. Lightly flour surface and pat and roll out baseball size pieces of dough. Cut hole in middle with a knife (so the dough will fry flat) to 1/4-inch thickness and place in oil and cook until golden brown and flip over and cook opposite side until same golden brown. Dough is done in about 3 minutes depending on oil temperature and thickness of dough. After fry bread is done top with favorite topping or, cl and cheese first, then cover with lettuce and tomatoes, onions, green cl and you have an Indian Taco. ","[Riesling, Gewrztraminer, Pinot Grigio, Sauvignon Blanc]" 17459,"One-Pot Penne alla Vodka 2 tablespoons extra-virgin olive oil 1 small onion, chopped 2 tablespoons tomato paste Pinch red pepper flakes One 15-ounce can diced tomatoes 12 ounces penne (see Cook's Note) 1/2 cup vodka Kosher salt 1/3 cup heavy cream 1/4 cup grated Parmesan Handful basil leaves, torn Instructions: Heat the olive oil in a 4-quart saucepan over medium heat. Add the onions and cook, stirring occasionally, until softened, about 6 minutes. Add the tomato paste and red pepper flakes and cook, stirring to coat the onions, about 1 minute. Add the canned tomatoes, penne, vodka, 1 teaspoon salt and 3 1/2 cups water and bring to a boil over medium-high heat. Continue to cook, stirring frequently, until the pasta is al dente and the sauce has reduced by about half and thickened, about 12 minutes. Remove from the heat. Stir in the heavy cream, half the Parmesan and 1/2 teaspoon salt. Divide the penne among 4 bowls and garnish with the remaining Parmesan and torn basil leaves. ","[Prosecco, Pinot Grigio, Sauvignon Blanc, Vermentino]" 17460,"Gnocchi With Wild Mushroom Ragu 1/3 cup extra-virgin olive oil 1/2 large onion, diced 2 small carrots, diced 1 stalk celery, diced 2 pounds wild mushrooms, stemmed and diced if large Kosher salt and freshly ground pepper 1/4 pound cremini mushrooms, stemmed and quartered 2 tablespoons tomato paste 1 cup dry white wine 1 cup canned whole San Marzano tomatoes 2 bay leaves 1/2 teaspoon ground coriander 1/2 teaspoon ground fennel seeds Pinch of red pepper flakes 1 tablespoon fresh thyme 1 1/2 pounds fresh gnocchi Mascarpone and/or fresh mint, for topping Instructions: Heat half of the olive oil in a large pot over medium-high heat. Add the onion, carrots and celery and cook until soft, about 5 minutes. Add half of the wild mushrooms and cook until golden, 3 to 5 minutes. Season with salt and pepper, then push to the edges of the pot. Add the remaining olive oil and wild mushrooms and cook 3 to 5 more minutes. Add the cremini mushrooms and cook 1 more minute. Season with salt and pepper. Add the tomato paste and cook, stirring with a wooden spoon, about 2 minutes. Add the wine; cook, scraping up any browned bits, about 2 more minutes. Add the tomatoes, 2 cups water, the bay leaves, coriander, fennel, red pepper flakes, thyme, 1/2 teaspoon salt, and pepper to taste. Simmer over medium heat, about 30 minutes (thin with water if needed). Season with salt and pepper. Bring a large pot of salted water to a boil. Add the gnocchi, stir and cook for 1 minute after they float, about 3 minutes total. Transfer with a slotted spoon to the pot with the sauce and gently stir over low heat. Serve topped with mascarpone and/or mint. ","[Barolo, Barbaresco, Dolcetto, Tempranillo]" 17461,"Sesame Crusted Catfish with Geechee Peanut Sauce and Sauteed Okra 1 cup whole sesame seeds 2 cups cornmeal Salt and pepper 4 catfish fillets, skinless Peanut oil, for sauteeing 1 cup sliced okra Geechee Peanut Sauce, recipe follows 1 tablespoon bacon fat 1/4 cup small-diced green pepper 1/4 cup small-diced red pepper 1/2 cup small-diced celery 1 cup small-diced onion 1/2 teaspoon salt 1/8 teaspoon white pepper 2 tablespoons red wine 1/2 cup chicken stock 1 tablespoon brown roux, recipe follows 2 tablespoons peanut butter 1 1/2 cups tomato puree 2 tablespoons butter 1 tablespoon flour Instructions: Grind 1/2 cup sesame seeds in spice grinder into a rough powder. Leave the other 1/2 cup whole. Combine the sesame powder, sesame seeds, cornmeal, and salt and pepper and place in a shallow bowl. Dredge catfish fillets in sesame-cornmeal mix and saute in hot peanut oil until golden brown. Remove catfish, keep warm. Empty skillet of oil and crusty cornmeal. Add new oil to hot pan and saute the fresh sliced okra until it becomes slightly brown, about 8 minutes. Place the geechee sauce on the plate and put catfish fillets on top of that. Add another ladle of geechee sauce and put Sauteed okra on top. Sweat the peppers, celery, and onion in bacon fat until the onions are translucent. Season with salt and pepper. Add red wine and reduce by 1/3. Add tomato and stock. Whisk in roux and peanut butter. Check seasoning. Let simmer for 30 minutes. Melt the butter in a saute pan. When the butter is melted, add the flour and stir to combine. Cook slowly over low heat, stirring constantly, until the roux gets dark brown, about 15 to 20 minutes. Don't rush it or the roux could burn and become bitter tasting. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, GSM]

" 17462,"Sunny's Easy Cranberry and Goat Cheese Crostini 1 cup dried cranberries 1 cup chicken stock 4 teaspoons honey 20 to 24 fresh rosemary leaves Kosher salt and freshly cracked black pepper 20 store-bought crostini 8 ounces goat cheese, at room temperature Instructions: In a medium saucepan over medium-high heat, add the cranberries, stock, honey, rosemary, a pinch of salt and a few grinds of pepper and bring to a boil. Simmer for 1 minute, then remove from the heat and let cool in the pan. Smear the crostini with the goat cheese, then top with the cooked cranberries.
","[Chardonnay, Sauvignon Blanc, Riesling, Sparkling wine]" 17463,"Cubano in a Blanket 1/3 pound sliced deli ham 1/3 pound sliced deli Swiss cheese
Two 8-ounce tubes refrigerated crescent roll dough (or puff pastry)
3/4 cup yellow mustard, plus more for dipping 32 cocktail franks
16 small dill gherkins or cornichon pickles, sliced in half lengthwise
Instructions: Preheat the oven to 375 degrees F. Line 2 baking sheets with parchment paper. Cut the ham slices into strips about 1 1/2 inches by 4 inches. Cut the cheese slices into strips about 1 1/2 inches by 3 inches. Separate the dough into triangles, then slice each triangle in half lengthwise so you have 32 triangles. Place a slice of ham onto each triangle. Brush the ham with a little mustard. Place a slice of cheese on each ham slice, then a cocktail frank and finally a sliced gherkin. Roll up each starting at the wide end of the triangle and rolling towards the small tapered end. Place on a lined baking sheet with the small tapered end on the bottom. Bake until golden brown, 12 to 15 minutes. Let rest for a few minutes before serving. Serve with mustard for dipping. ","[Syrah, Zinfandel, Tempranillo, Barbera]" 17464,"White Corn Crusted cl Relleno Filled with Roasted Beets and Goat Cheese with Grilled Vegetable Salad 1 1/2 cups dark beer 2 large eggs, lightly beaten 1/2 cup milk 2 1/2 cups all-purpose flour 2 tablespoons melted butter Salt and freshly ground pepper 1 large beet, roasted, peeled and finely diced 1/2 cup crumbled goat cheese 1/2 cup grated Monterey Jack cheese 1/4 cup finely chopped cilantro Salt and freshly ground pepper 8 poblano peppers, roasted, seeded and peeled 4 cups white cornmeal 4 cups peanut oil 1/4 cup balsamic vinegar 1 tablespoons Dijon mustard 1/2 cup olive oil Salt and freshly ground pepper Grilled Zucchini, sliced in half Beets, roasted and sliced Grilled Asparagus, whole Instructions: In a mixing bowl, combine the above ingredients and mix well. Season with salt and pepper to taste, set aside. Mix together the beets, cheeses and cilantro and season with salt and pepper to taste. Stuff each pepper with approximately 3 tablespoons of the mixture. Batter lightly and dredge in the cornmeal. In a large frying pan, heat the oil to 370 degrees F. Fry the peppers in batches, turning until lightly brown, about 4 minutes. Drain briefly on paper towels. Serve hot with vegetables tossed in balsamic vinaigrette. Whisk together the vinegar and mustard in a small bowl. Slowly drizzle in the olive oil and season with salt and pepper to taste. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 17465,"Red Velvet Layer Cake 12 tablespoons (1 1/2 sticks) unsalted butter, softened, plus more for the pans 3 cups cake flour (sift before measuring) 3 tablespoons unsweetened Dutch-process cocoa powder 1 teaspoon baking soda 1/2 teaspoon salt 1 3/4 cups granulated sugar 1/3 cup vegetable oil 3 large eggs, at room temperature 1 tablespoon red food coloring 2 teaspoons apple cider vinegar 1 teaspoon vanilla extract 1 cup buttermilk 4 8-ounce packages cream cheese, softened 2 sticks unsalted butter, softened 2 pounds (about 8 cups) confectioners' sugar 1 tablespoon fresh lemon juice 1/2 teaspoon vanilla extract 1/8 teaspoon salt Instructions: Make the cake: Preheat the oven to 350 degrees F. Butter two 9-inch-round cake pans and line the bottoms with parchment paper; butter the parchment. Whisk the flour, cocoa powder, baking soda and salt in a bowl. Beat the granulated sugar, 12 tablespoons butter and the vegetable oil in a stand mixer fitted with the paddle attachment on medium-high speed until fluffy, about 4 minutes. Beat in the eggs one at a time. Beat in the food coloring, vinegar and vanilla. Reduce the mixer speed to low; add the flour mixture in 3 batches, alternating with the buttermilk, beginning and ending with the flour, until just combined. Divide the batter between the prepared pans. Bake until a toothpick inserted into the center comes out clean, 35 to 40 minutes. Let cool 10 minutes on racks, then turn the cakes out onto the racks to cool completely. Using a long serrated knife, carefully slice each cake in half horizontally to make 2 even layers. Make the frosting: Beat the cream cheese and butter in a stand mixer with the paddle attachment on medium-high speed until fluffy. Add the confectioners' sugar, lemon juice, vanilla and salt; beat until smooth. Put 1 cake layer on a platter; spread 1 1/4 cups frosting on top. Repeat to make 4 layers, ending with the cake. Cover the top and sides with a thin layer of frosting (this is the \crumb coat; it doesn't have to be perfect). Chill 15 minutes, then cover with the remaining frosting. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Zinfandel]

" 17466,"Malted Chocolate Chip Cookies 2 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon salt 1 cup (2 sticks) unsalted butter, cold and cut into pieces 1 cup light brown sugar 1/2 cup granulated sugar 1 teaspoon vanilla extract 2 large eggs 1/2 cup malt powder 2 cups semisweet chocolate chips Instructions: Preheat oven to 350 degrees. Lightly grease 2 baking sheets. Sift together the flour, baking soda and salt and set aside. In the bowl of a mixer, cream the butter until fluffy. Add the sugars and cream with the butter. The mixture will look a bit grainy. Add the vanilla and eggs and beat together until fluffy. Add the malt powder and mix at low speed just until combined. One-third at a time, add the flour mixture, beating after each addition just until combined. Gently mix in the chocolate chips. Drop by tablespoons onto the baking sheets. Bake 8 to 10 minutes, depending on how crispy you like your cookies. The cookies will be flat. Let cool on wire racks and store in an airtight container. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 17467,"Turkey and Chicken Legs with Medieval Marinade 4 turkey legs 4 chicken legs 1 (6-ounce) can tomato paste 1/4 cup olive oil 1 1/2 cups chicken broth 1/4 cup Worcestershire sauce 2 tablespoons applewood rub (recommended: McCormick) 1 tablespoon apple cider vinegar 1 cup frozen chopped onions, thawed 1 tablespoon chopped garlic 1 bunch fresh parsley, leaves picked, for garnish Instructions: Put the turkey and chicken legs into a large resealable plastic bag. In a large bowl, combine the tomato paste, olive oil, chicken broth, Worcestershire sauce, applewood rub, apple cider vinegar, onions, and garlic, and whisk them together until blended. Pour the marinade into the resealable bag over the turkey and chicken legs. Seal the bag and put it into a large bowl. Marinate in the refrigerator for at least 1 hour or as long as overnight. Preheat 1 side of a grill over medium heat. Remove the turkey and chicken legs from the marinade, shaking off the excess, and set aside. Put the marinade into a small pot and cook over low heat, until reduced by half. Grill the chicken legs over direct heat for 5 minutes per side with the lid closed. After 10 minutes grill them over indirect heat for another 10 to 15 minutes. Grill the turkey legs for 20 to 25 minutes with the lid closed. Brush on the reduced marinade every 5 minutes until the legs are cooked through and the internal temperature reaches 175 degrees F. on an instant-read thermometer. Hold the chicken legs on the coolest part of the grill or in an oven at 200 degrees F while the turkey finishes cooking. Arrange the chicken and turkey on a serving platter and garnish with fresh parsley. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Zinfandel]" 17468,"Three Sisters Saute 1 pound uncooked heirloom beans (Anasazi, butterscotch calypso, cranberry calypso and chestnut limas) 6 ears fresh sweet corn 1 pound yellow pear and red tear drop tomatoes 3 tablespoons olive oil 3 pounds assorted baby squashes (patty pan, sunburst, zucchini, yellow, etc.) Sage pesto, (recipe follows) Salt, to taste 1/2 cup olive oil 1/4 cup garlic, chopped 1 1/2 cups fresh sage, firmly packed 1/2 cup fresh parsley 1 cup pine nuts, dry roasted 1 teaspoon salt 1 lemon, juiced Instructions: Toast pine nuts in dry saute pan. Pick sage leaves and parsley so as to leave little or no stem. Combine all ingredients in food processor or blender, process until a pesto consistency is achieved. May store in refrigerator for up to 2 weeks. 3 SISTER SAUTE: Sort, rinse and cook beans separately in plenty of water, salting at the end. Rinse and trim squashes. Peel husk of corn down, but not off, remove silk and dress corn again with its husk. Dunk in cool water and grill for 5 to 8 minutes, turning. Let cool and slice kernels from cobs. Rinse tomatoes. Heat olive oil in large saute pan, add squash saute for 1 minute, then in succession, keeping pan moving add beans and saute for another 1 minute. Add the corn and saute another minute, and tomatoes and quickly saute, add sage pesto, stir to distribute. Season with salt if necessary. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 17469,"Tropical Lime Parfaits 1 cup graham cracker crumbs 1/3 cup sugar 4 tablespoons (1/2 stick) salted butter, melted 1/4 cup crushed toasted coconut chips, plus extra for garnish 1 lime, zested 4 ounces cream cheese, softened 1 cup heavy cream, chilled 2/3 cup powdered sugar 1 teaspoon coconut extract Zest of 3 limes plus juice of 1 lime, plus extra zest for garnish Instructions: For the crumb: Combine the graham cracker crumbs, sugar, butter, coconut chips and lime zest in a bowl. Mix to combine. For the filling: Using an electric mixer, beat the cream cheese, heavy cream, powdered sugar, coconut extract and lime zest and juice in a large bowl until light and fluffy. Begin by layering 1/4 cup of the crumb in the bottom of each of 4 parfait glasses. Top each with 1/3 cup of the filling. Repeat the layers once more, then garnish with extra toasted coconut and lime zest. ","[Sauvignon Blanc, Pinot Grigio, Moscato, Riesling]" 17470,"Honey Vanilla Pound Cake 1/2 pound (2 sticks) unsalted butter, at cool room temperature 1 1/4 cups sugar 4 extra-large eggs, at room temperature 2 tablespoons honey 2 teaspoons pure vanilla extract 1 teaspoon grated lemon zest 2 cups sifted cake flour 1 teaspoon kosher salt 1/2 teaspoon baking powder Instructions: Preheat the oven to 350 degrees. Grease the bottom of an 8 1/2 x 4 1/2 x 2 1/2-inch loaf pan. Line the bottom with parchment paper, then grease and flour the pan. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on medium speed for 3 to 4 minutes, until light. Meanwhile, put the eggs, honey, vanilla, and lemon zest in a glass measuring cup but do not combine. With the mixer on medium-low speed, add the egg mixture, one egg at a time, scraping down the bowl and allowing each egg to become incorporated before adding the next egg. Sift together the flour, salt, and baking powder. With the mixer on low speed, add it slowly to the batter until just combined. Finish mixing the batter with a rubber spatula and pour it into the prepared pan. Smooth the top. Bake for 50 to 60 minutes, until a toothpick inserted in the center comes out clean. Cool for 15 minutes, turn out onto a baking rack, and cool completely. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 17471,"Korean Chicken Wings 1 to 2 pounds chicken wings (about 12 whole wings) 1st and 2nd joint, no tips 2 tablespoons canola oil, plus more for frying 3 tablespoons grated ginger 1/4 cup sherry 1/4 cup white vinegar 2 tablespoons sesame oil 1/4 cup honey 1/2 cup soy sauce 1/4 cup chili garlic sauce Chopped scallions, for garnish 3 tablespoons sesame seeds, for garnish Instructions: Preheat oven to 350 degrees F. Place the chicken wings on a baking sheet and cook in the oven for 35 minutes. In a medium saute pan over medium heat, add the 2 tablespoons of canola oil and the ginger. Cook for 2 minutes. Add the sherry, vinegar, sesame oil, honey, and soy sauce and chili garlic sauce and continue to cook for 2 more minutes. Remove from heat. In large sauce pot or fryer, heat 3-inches of the canola oil, or enough to prevent wings from touching the bottom of the pan, to 350 degrees F. Add the chicken wings to the oil and cook for about 3 minutes, or until crispy and golden brown. Remove the chicken wings from the oil and drain on paper towels. Add the wings to the sauce. Garnish with chopped scallions and sesame seeds. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 17472,"Minted Melon Iced Honey Green Tea 6 chunks honeydew melon, about 1-? inches square 15 large fresh mint leaves 1 bottle Pure Leaf? Not Too Sweet Honey Green Tea Instructions: Crush honeydew and mint with wooden spoon in 1-quart glass measuring cup. Stir in Pure Leaf™ Not Too Sweet Honey Green Tea. Strain and serve over ice. Garnish, if desired, with additional honeydew and mint sprigs. For a pitcher, simply double the recipe. For a cocktail version, simply add ¼ cup vodka. ","[Chardonnay, Sauvignon Blanc, Riesling, Ros]" 17473,"Chocolate Chips 12 ounces dark chocolate, chopped 1 (10-ounce) bag good quality kettle potato chips Instructions: Stir 8 ounces chocolate until melted in a medium glass bowl set over a saucepan with lightly simmering water (not touching the bottom of the bowl). Remove from the heat and stir in the remaining 4 ounces chocolate. Cook's Note: This will cool the chocolate down and help it set. Dip each potato chip halfway into the melted chocolate. Place on a waxed paper-lined baking tray and place in the refrigerator until hardened, about 20 to 45 minutes. ","[Merlot, Cabernet Sauvignon, Malbec, Zinfandel]" 17474,"Bruschetta with Eggplant and Peppers 3 tablespoons extra virgin olive oil 1/2 medium red onion, thinly sliced 2 small Japanese eggplants, cut into 1/4-inch thick rounds 1 red bell pepper, sliced 1 green bell pepper, sliced 2 tablespoons red wine vinegar 8 basil leaves, chiffonade Salt and pepper 4 large slices crusty Italian bread 2 whole garlic cloves Olive oil Instructions: Preheat the broiler. Heat oil in saute pan over medium heat, until smoking. Add onion and cook until soft, about 10 minutes. Add the eggplant. Stir regularly until soft. Add peppers and cook until soft. Add the vinegar. Remove from heat and cool. Add basil, and season with salt and pepper. Rub bread with garlic cloves and olive oil. Toast bread on both sides in a preheated 400-degree oven for about 10 to 15 minutes. Top with heap of eggplant mixture. ","[Barolo, Chianti, Tempranillo, Garnacha]" 17475,"Retro-Metro Fancy Tuna Casserole 1/2 loaf day-old crusty bread or 2 crusty day-old rolls 1 to 1 1/4 pounds tuna steaks, 1-inch thick -- 2 big steaks 1 cup white wine Water 1 bay leaf 1 teaspoon peppercorns 1 tablespoon extra-virgin olive oil -- 1 turn of the pan 4 tablespoons butter, divided 2 large shallots, chopped 16 small button mushrooms, thinly sliced Salt and pepper 1 1/2 teaspoons ground thyme or poultry seasoning 2 tablespoons all-purpose flour 1 1/2 cups chicken stock 1/2 cup heavy cream or half-and-half 1 cup baby frozen peas 1 pound extra-wide egg noodles, cooked to al dente or 12 ounces, 1 box, egg fettuccini Chopped fresh parsley leaves, to garnish Instructions: Place bread in warm oven, 250 degrees F, to dry and toast, 20 minutes. Place tuna in a skillet and add wine, then water -- just enough to cover fish. Add bay leaf and peppercorns. Bring liquids to a boil. Reduce heat to simmer and cover skillet. Poach fish for 12 minutes. Heat a large skillet over medium heat. Add oil, 1 turn of the pan, and 2 tablespoons butter--reserve remaining 2 tablespoons butter. Add shallots and mushrooms and season with salt and pepper. Saute gently for 5 minutes. Sprinkle in ground thyme or poultry seasoning and flour and cook flour 1 minute, stirring with whisk. Whisk in stock, then cream. Adjust seasonings. Add peas. Remove cooked, poached tuna to a bowl and flake fish with a fork. Add cooked noodles and tuna to sauce. Remove sauce from heat and transfer mixture to a casserole or serving dish. Use the widest cutting edge on a box grater to grate the bread into large crumbs. Melt remaining 2 tablespoons butter in a small cup in microwave and pour melted butter over bread, Scatter buttery bread crumbs and parsley over the top of the casserole. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]

" 17476,"Fruit-Sweetened Snack Cake with Chocolate Frosting 2 teaspoons baking powder 8 tablespoons (1 stick) unsalted butter, at room temperature, plus more for buttering the dish 2/3 cup dried apricots 2/3 cup golden raisins 1 tablespoon orange juice plus 1/2 teaspoon orange zest (from 1 orange) 1 3/4 cups whole-wheat pastry flour 1 teaspoon ground cinnamon 1/2 teaspoon fine salt 1 large egg plus 1 large egg yolk 1 teaspoon pure vanilla extract 1/2 cup sour cream 5 pitted dates, chopped 1 ounce unsweetened chocolate, roughly chopped 1/2 cup heavy cream 1 tablespoon unsweetened cocoa powder Instructions: For the cake: Preheat the oven to 350 degrees F and butter an 8-by-8-inch baking dish. Set aside 1/4 cup each of the apricots and raisins and dice; reserve for later. Put the remaining apricots and raisins in a medium bowl and cover with very hot water, then let soak until the fruit is very soft, about 5 minutes. Drain and puree in a food processor along with the orange juice until very smooth. Whisk the flour, baking powder, cinnamon and salt together in a medium bowl. Beat the butter in a large bowl with an electric mixer on medium-high speed until smooth. Add the apricot-raisin puree and beat until incorporated and smooth. Add the egg and egg yolk, vanilla and orange zest and beat until incorporated. Lower the mixer speed to medium-low and add half the flour mixture, then all of the sour cream and then the remaining flour mixture, stopping to scrape down the sides of the bowl as needed (it's ok if the batter has some lumps). Fold in the diced apricots and raisins. Transfer the batter to the prepared baking dish. Bake until golden, the cake bounces back when pressed in the center and a toothpick inserted in the center comes out clean, 25 to 30 minutes. Cool in the pan on a rack. For the frosting: Soak the chopped dates in very hot water until very soft, about 5 minutes. Drain and transfer to the food processor. Put the chocolate in a small microwave-safe bowl and heat for 30 second increments, stirring after each, until melted and smooth. Add to the dates along with the heavy cream and cocoa powder. Process until light and smooth. Once the cake is completely cooled, spread the chocolate-date frosting over the top. Cut into squares and serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Moscato]

" 17477,"Dirty Rice Arancini with Saffron Aioli 4 cups chicken stock 1 pinch saffron
3 tablespoons butter 2 tablespoons olive oil
A few chicken livers, diced
A few chicken hearts, diced
1 pinch ground sage or thyme
Salt and pepper 1/4 cup sweet red vermouth
1 small chunk meaty pancetta, small diced
1/2 small onion, diced
2 cloves garlic, grated or minced
1 1/2 cups arborio rice
1/2 cup white wine
1/2 cup grated Parmigiano-Reggiano Vegetable oil, for deep-frying 1 cup all-purpose flour
4 eggs, beaten
1 cup fine breadcrumbs
1 cup cornmeal
1 cup grated pecorino
2 tablespoons finely chopped fresh parsley 1 pinch fennel pollen
1 pinch red pepper flakes Zest of 1 orange
2 lemons, one zested and one cut into wedges, for serving 1 tablespoon olive oil 1 clove garlic, grated or minced
1 pinch lemon zest
1 pinch orange zest
1 pinch saffron
1 egg yolk
1 teaspoon Dijon mustard
3/4 to 1 cup grapeseed or safflower oil
Salt Juice of 1/2 lemon
Instructions: For the dirty rice arancini: Place the chicken stock in a small pot with a fat pinch of saffron and bring to a simmer. Let simmer for a few minutes to infuse. Keep warm over low heat. Melt 1 tablespoon of the butter with 1 tablespoon of the olive oil in a medium saucepan. Add the chicken livers and hearts and saute until cooked through. Deglaze the pan with the sweet vermouth and let evaporate. Remove the hearts and livers from the pan and set aside. To the same pot, add the remaining tablespoon olive oil. Add the pancetta and cook until browned and crisp. Add the onions and garlic; cook for a few minutes. Add the rice and toast for another 3 to 4 minutes. Deglaze the pan with the white wine and let evaporate. Begin adding the warm stock a ladleful at a time. Cook, stirring constantly, until the rice has absorbed all of the stock before adding the next ladleful. Do this for 17 minutes. When finished, remove the risotto from the heat and stir in the chicken hearts and livers, the remaining 2 tablespoons butter and the Parmesan. Add salt and pepper to taste. Pour the risotto onto a parchment-lined baking sheet and place in the refrigerator to cool. Heat the oil in a deep fryer to 350 degrees F.. Set up a breading station: In the first shallow dish, place the flour and season with salt and pepper. In the next dish, add the beaten eggs and a touch of water; season with salt and pepper. In the last dish, mix together the breadcrumbs, cornmeal, pecorino, parsley, fennel pollen, red pepper flakes, orange zest and lemon zest. Take the cooled risotto out of the fridge, form into Ping-Pong-ball-size balls and roll tightly. Dredge the rice balls in the flour, then the egg wash and then in the breadcrumb mixture. Fry in batches until golden brown, about 3 minutes. Remove to a paper-towel-lined plate and season with salt. For the saffron aioli: Place a small skillet over medium-low heat. Add the olive oil, followed by the garlic, lemon zest, orange zest and saffron. Cook for 1 minute. Set aside to cool. In a small mixing bowl, whisk together the egg yolk and mustard. Whisking constantly, slowly stream in the grapeseed oil to emulsify. When all of the oil has been added, season with salt and lemon juice. Stir in the cooled saffron mixture to combine. Serve the arancini on a plate with saffron aioli and lemon wedges. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 17478,"Apple Grunt 1/4 cup butter 4 Granny Smith apples, peeled, cored, and sliced 1/2 cup brown sugar, firmly packed Pinch nutmeg 1/4 teaspoon ground cinnamon 1/2 cup raisins 1/4 cup apple juice 1 tablespoon cornstarch 1 tablespoon water 3 ounces crushed granola 4 scoops vanilla ice cream 4 dollops whipped cream 4 maraschino cherries Instructions: In a medium pan, melt the butter over medium heat. Add the apples and cook until browned. Add the brown sugar, nutmeg, cinnamon, raisins, and the apple juice and bring to a simmer. In a small bowl, combine the cornstarch and water and stir until the cornstarch is dissolved. Add the cornstarch slurry to the pan and bring to a simmer again. Cook while stirring until thickened, about 5 minutes. Divide the mixture among 4 serving bowls. Top each bowl with crushed granola, a scoop of ice cream, a dollop of whipped cream, and a cherry. Serve immediately. ","[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: Baked Brie with Fig Jam and Prosciutto 1 ball of brie cheese 1/4 cup fig jam 8 slices prosciutto 1/4 cup chopped fresh herbs (" 17479,"Ham in Cola 1 (4 1/4 to 4 1/2-pound) bone in ham 1 onion, peeled, cut in 1/2 1 (2-liter) bottle cola (recommended: Coca-Cola) 1 handful cloves 1 heaping tablespoon molasses 2 teaspoons English mustard powder 2 tablespoons Demerara (raw cane sugar) or granulated brown sugar Instructions: For the ham: Peel and cut 1 onion in half. To a large pot or Dutch oven, place ham, the onion and pour over top, the 2 liter bottle of coca-cola. On a medium-high heat, allow to cola to come to a boil. Reduce heat to medium-low and cover, not tightly with lid, and allow to cook for 2 1/2 hours. It is 1 hour for every 2 pounds. Preheat oven to 500 degrees F. Pull the ham from the pot, and allow to rest on a cutting board reserving the cooking liquid. Using a sharp knife, trim the skin, leaving a thin layer of fat on the ham. Using the knife, score the fat diagonally into large diamond cut.. In each diamond pierce the fat with 1 clove. Spread the molasses over the meat. Gently pat the powdered mustard and sugar around the meat, so it sticks to the molasses. Line a roasting pan with aluminum foil. Gently place the ham in the roasting pan. Cook the ham for about 10 minutes or until glaze is burnished and bubbly. For braising the ham in advance and then letting the ham cool, take ham from the refrigerator, glaze it according to the recipe, and give it 30 to 40 minutes to sit at room temperature. Place in a 350 degree F oven for 30 to 40 minutes, then turning up the heat if you think it needs a more crispy exterior. ","[Chardonnay, Merlot, Cabernet Sauvignon, Pinot Noir]

" 17480,"Chicken Breasts with Pepper Jack and Bacon 4 boneless, skinless chicken breasts Four 1/4-inch slabs pepper Jack 4 slices hickory-smoked bacon Instructions: Using a sharp knife, make a wide horizontal slit in each chicken breast. Put the cheese inside, wrap a slice of bacon around the stuffed breast and secure with a toothpick. Prepare the grill and let the coals burn down to medium gray with a red underglow. Arrange the breasts on the center and cook until browned and cooked through, about 7 minutes on each side. ","[Zinfandel, Cabernet Sauvignon, Malbec, Syrah]" 17481,"Cold Minted Pea Soup 2 tablespoons olive oil 1/4 cup finely chopped onion 2 cups finely chopped washed Boston lettuce leaves 2 cups water 1 package (10 ounces) thawed frozen tiny peas 1/4 cup (packed) washed mint leaves 2 cups ice water or heavy cream 1/4 cup snipped chives Salt and freshly ground black pepper Plain yogurt for garnish, optional Instructions: In a saucepan heat the olive oil. When hot, add the onion, cover and simmer gently for about 3 to 4 minutes or until tender. Add the lettuce and stir just until wilted. Add the 2 cups of water and peas and bring just to a boil and cook for 3 to 4 minutes. Remove from heat and season with salt and pepper. Puree through a food mill or in a food processor with the mint, then add enough ice water or cream to thin to the desired consistency. Chill until serving time. Before serving, adjust the seasoning and serve garnished with chives and yogurt if you wish. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 17482,"Beef and Noodles in Thai Peanut Sauce 8 ounces somen or soba noodles or whole-wheat spaghetti 3 cups reduced-sodium beef broth 2 tablespoons reduced-sodium soy sauce 2 tablespoons creamy peanut butter 2 teaspoons toasted sesame oil 1 teaspoon hot sauce 1 tablespoon peanut oil 1 teaspoon peeled and minced fresh ginger 2 cloves garlic, minced 1 medium red bell pepper, seeded and diced 1 1/4 pounds lean beef steak (such as sirloin or flank), cut crosswise into 1/4-inch-thick strips 1/4 cup chopped dry-roasted peanuts 1/4 cup chopped scallions (white and green parts) Instructions: Cook the noodles according to the package directions. Drain, transfer to a large bowl, and cover with aluminum foil or plastic wrap to keep warm. Meanwhile, in a medium saucepan, whisk together the sauce ingredients until well blended and set the pan over medium heat. Bring to a simmer and let simmer for 10 minutes. Heat the peanut oil in a large skillet over medium-high heat. Add the ginger and garlic and cook, stirring, for 2 minutes. Add the bell pepper and cook, stirring, for 2 minutes. Add the beef and cook, stirring, 2 minutes. Add 1 cup of the peanut sauce and simmer until the beef is cooked through, about 5 minutes. Transfer the beef mixture to the noodles and toss to combine, and then serve on individual plates topped with the peanuts and scallions. The leftover peanut sauce will keep in the refrigerator up to 4 days or in the freezer up to 3 months; thaw completely in the refrigerator or microwave for about 3 minutes on LOW before using. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Syrah]" 17483,"Grilled Sardines with Garlic Walnut Sauce 2 pounds sardines (about 15), heads removed and gutted 2 teaspoons kosher salt Juice of 1 lemon 1/4 cup canola oil Freshly ground black pepper 1 cup whole walnuts 1/4 cup chopped fresh flat-leaf parsley 2 tablespoons chopped fresh dill 4 cloves garlic, crushed Kosher salt and freshly ground black pepper 1/4 cup extra-virgin olive oil 1/4 cup fresh parsley leaves, for garnish Grated lemon zest, for garnish Instructions: For the grilled sardines: Add the sardines, salt and lemon juice in a bowl. Cover the bowl and refrigerate for 1 hour. Meanwhile, for the garlic-walnut sauce: Add the walnuts, parsley, dill and garlic in a food processor. Sprinkle with salt and pepper. Blend until finely ground. With the food processor running, add the olive oil and blend until smooth. The mixture should resemble pesto. Heat the grill (preferably charcoal) to high for direct grilling. Remove the sardines from the bowl and pat dry. Brush the sardines with canola oil and sprinkle with pepper. Grill the sardines until golden brown and slightly charred, about 3 minutes. Flip the sardines over and continue grilling for 1 minute. Transfer the sardines to a platter and drizzle with the garlic-walnut sauce and garnish with the parsley and lemon zest. ","[Chardonnay, Pinot Grigio, Vermentino, Sauvignon Blanc]" 17484,"Mom's Buttermilk Chocolate Cake 1 cup (2 sticks) unsalted butter, plus more for greasing the pan 2 cups all-purpose flour
2 cups sugar
11/2 teaspoons baking soda
4 tablespoons unsweetened cocoa powder 1/2 cup buttermilk
2 eggs
1 teaspoons vanilla extract
1/2 cup (1 stick) unsalted butter 3/4 cup buttermilk
4 tablespoons unsweetened cocoa powder 1 pound confectioners' sugar
Instructions: Preheat the oven to 350 degrees F. For the cake: Lightly grease a 9-by-13-inch cake pan with butter. Combine the flour, sugar and baking soda in the bowl of a stand mixer or mixing bowl. Combine the butter, cocoa and 1 cup water in a medium saucepan and bring to a boil while mixing. Add the cocoa mixture to the flour mixture, along with the buttermilk eggs and vanilla, and beat for 3 minutes. Pour into the prepared cake pan and bake until firm to the touch and a toothpick inserted in the center comes out clean, 30 to 40 minutes. Let cool 10 minutes in the pan before turning out on a rack to cool completely. For the frosting: Make the frosting as soon as the cake is out of the oven. Combine the butter, buttermilk and cocoa in a small saucepan and bring to a boil while mixing. Combine with the confectioners' sugar in the bowl of a stand mixer and beat until smooth. Spread the frosting evenly on the cake.
","[Chardonnay, Pinot Grigio, Riesling, Merlot]" 17485,"Market Basket Chicken Vegetable Stir-fry 1 tablespoon sesame oil 1 tablespoon minced garlic 1 tablespoon minced ginger 1 tablespoon minced scallions 1 pound boneless, skinless, chicken breasts, sliced into strips 1 cup broccoli spears 1 cup julienned carrots 1/2 pound green beans, chopped 1/2 cup julienned red pepper 1 cup quartered button mushrooms 3 heads baby bok choy, chopped Low sodium teriyaki sauce Instructions: Heat the oil in a wok over high heat. Add the garlic, ginger, and scallions. Cook until aromatic, about 2 minutes. Add the chicken. Saute until the edges are brown, about 3 to 4 minutes. Add the broccoli, carrots, and green beans to the wok. Cook approximately 5 to 8 minutes, until the vegetables begin to become tender. Add the red pepper, mushrooms, bok choy, and teriyaki sauce to the wok, cook approximately 5 to 8 minutes more, or until chicken is cooked through and vegetables are done to your likeness. Taste and adjust seasonings. Serve immediately. ","[Sauvignon Blanc, Pinot Grigio, Riesling, Chianti]" 17486,"Wedge Salad with Green Goddess Vinaigrette 1/4-cup olive oil 1 Hass avocado, diced just before cooking 2 Tbs. sherry vinegar 1/4-cup cilantro, chopped 1/4-cup flat leaf parsley, chopped kosher salt and freshly ground pepper 1 head iceberg lettuce, cut into wedges 2 large tomatoes, cut into wedges Fleur de Sel, optional Instructions: In a food processor, combine avocado, oil, sherry vinegar, cilantro and parsley. Salt and pepper to taste. Arrange iceberg lettuce and tomato wedges on a platter. Drizzle vinaigrette over lettuce and tomato wedges. Sprinkle with Fleur de Sel if desired and serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 17487,"Samoa S'mores 8 large marshmallows
16 caramel coconut cookies, such as Girl Scout Samoas
Instructions: Roast your marshmallows on a stick or skewer over an open flame (campfire or your stove!). Place toasted marshmallow on top of a cookie and top with a second cookie. Enjoy! ","[Chardonnay, Moscato, Riesling]" 17488,"Good Eats Fudgepops 8 ounces bittersweet chocolate, chopped fine 12 ounces (1 1/2 cups) heavy cream 8 ounces (1 cup) whole milk 2 tablespoons unsweetened cocoa powder 2 teaspoons vanilla extract Special Equipment: Icepop molds Instructions: Place chopped chocolate into a medium glass mixing bowl. Set aside. Combine heavy cream, milk, and cocoa powder in a medium saucepan over medium heat. Whisk constantly until cocoa is dissolved and mixture comes to a simmer. Remove from the heat and pour over the chocolate. Let stand for 2 to 3 minutes and then whisk gently until all chocolate is melted. Whisk in the vanilla extract. Divide the mixture evenly among the molds and place in the freezer. Freeze for at least 4 hours or until solid. Fudgepops can be held in the freezer for up to 1 week in an airtight container. ","[Chardonnay, Riesling, Moscato, Merlot]" 17489,"Sweet Potato Blinis with Cured Salmon, Creme Fraiche, and Caviar 2 large sweet potatoes, peeled and cut into 2-inch pieces 2 tablespoons honey 4 tablespoons unsalted butter, softened, plus 2 ounces 1 cup milk 2 large eggs, lightly beaten 1 1/2 cups all-purpose flour 1 tablespoon baking powder 1 teaspoon salt 1/2 teaspoon cayenne pepper 1/4 cup creme fraiche 2 ounces caviar, your choice 1/2 pound gravlax or other cured salmon, sliced thinly Dill sprigs, for garnish Instructions: Place prepared sweet potatoes in a medium saucepan and cover with water. Add 1/2 teaspoon salt. Bring to a boil, and cook until the potatoes are tender and can be mashed easily with a fork. Drain well and return to the saucepan. Add the honey and 4 tablespoons of the butter and mash until smooth. If possible, puree this mixture in food mill. In a small bowl, combine the milk and eggs and stir in the sweet potato puree. In another bowl, stir together the flour, baking powder, salt and cayenne. Add the dry ingredients to the sweet potatoes and stir until just blended. Melt the remaining butter and reserve. Heat non-stick skillets over medium-heat and coat with some of melted butter. Drop sweet potato mixture into skillets in 1 1/2-tablespoon amounts. Turn once, cooking until golden and crisp, about 1 minute per side. Transfer to a large baking sheet. Repeat the process with the remaining butter and batter. The pancakes can stand at room temperature for 2 hours. Reheat in a 325 degree F. oven for 5 minutes before serving. To serve, arrange 3 blinis on a plate and garnish each with a slice of cured salmon, a dollop of creme fraiche and a small spoonful of caviar. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 17490,"Warm Indian Rice Pudding 1 cup short grain Indian or Italian (Arborio) rice 1 1/2 cups water 2 to 3 cups milk 1/2 cup sugar, or to taste 1/4 cup golden raisins 1/4 cup raw cashews or shelled pistachios, chopped fine Seeds from 4 cardamom pods Ground cinnamon to taste Instructions: In a saucepan combine the rice and water, bring to a boil, stirring, and simmer, stirring occasionally, for 15 minutes. Add 2 cups of the milk, the sugar, raisins, cashews or pistachios, cardamom seeds, and cinnamon, and simmer, stirring often, for 10 to 15 minutes more, or until rice is tender and mixture creamy. Add additional milk if necessary. Pudding may also be served chilled. ","[Chardonnay, Riesling, Moscato, Vinho Verde]" 17491,"Kimberly Special 4 ounces cream cheese 1/4 cup sugar 1/3 cup brown sugar 3 tablespoons butter, melted 1/2 cup walnuts 1 (17-ounce) pizza dough ball 2 cups fruit topping of your choice, optional (sliced strawberries or chopped pineapple) Instructions: Preheat an oven with a pizza stone to 550 degrees F, if possible. If your oven does not go up to 550 degrees F, preheat it to the highest temperature possible. In a bowl, mix cream cheese and sugar together well combined. In a second bowl mix together brown sugar, melted butter, and walnuts. Roll pizza dough onto a 12-inch pizza screen. Spread an even layer of the cream cheese mixture on top of the dough. Distribute a layer of fruit topping evenly over the cream cheese, if desired. Sprinkle the brown sugar mixture on top of the pizza and bake in oven for 12 minutes. Cut into wedges and serve. ","[Chardonnay, Riesling, Gewrztraminer, Sparkling wine]" 17492,"Vegetable Turnover with Roasted Tomato Sauce 4 cups all purpose flour 1 tablespoon salt 1 teaspoon baking powder 2 sticks unsalted butter, chilled, cut into 1/2inch pieces 2 eggs, lightly beaten 1/4 cup milk 1 tablespoon olive oil 1 small onion, diced 1 teaspoon coarse salt Pinch cayenne pepper 1 teaspoon cumin seed 3 cups corn kernels (about 2 ears) 1 red bell pepper, diced 1 jalapeno chili, seeded and diced 1 teaspoon chipotle puree 1/2 bunch cilantro, leaves only, chopped 1 egg, beaten 2 tablespoons water 1/2 cup grated Manchego cheese Roasted Tomato Sauce, recipe follows 1/2 cup plus 1 tablespoon olive oil 6 roma tomatoes, cored 6 cloves garlic, peeled 1/4 cup balsamic vinegar 1 teaspoon coarse salt 1/2 teaspoon freshly ground black pepper Instructions: In a large bowl, mix together the flour, salt and baking powder. Cut in the butter until mixture resembles coarse crumbs. Add eggs and milk and stir until dough holds together. Gather dough into a ball, wrap in plastic and chill for at least 2 hours.
Meanwhile, heat olive oil in a large skillet over moderate heat. Add onion and saute until soft, about 10 minutes. Add salt, cayenne pepper and cumin seed and saute another 2 minutes. Add corn, bell pepper, jalapeno chili and chipotle puree and cook for another 5 minutes. Remove from heat and stir in cilantro. Adjust seasoning.
Preheat the oven to 325 degrees F. Remove dough from refrigerator and divide into 4 to 6 pieces. Roll dough to about 9inches in diameter, and 1/4inch thick. Combine egg and water and brush edges of dough with egg wash.
Place about 1/2 cup of filling on one side of each dough circle. Sprinkle filling with 1 tablespoon of grated cheese. Fold dough in half and use a fork to press down on edges and seal shut.
Brush tops of turnovers with egg wash and cut 3 diagonal slits in the top of each turnover.
Place turnovers on a baking sheet lined with parchment paper and bake in preheated oven for about 20 to 25 minutes, or until tops are golden.
To serve, spoon warm Tomato Sauce onto plates, cut warm turnovers in half and place on plates. Heat 1 tablespoon of the oil in a large skillet over medium high heat. Add whole tomatoes and roast until the skins char and begin to split and peel away. Add garlic cloves and roast until golden, about 2 more minutes. Transfer tomatoes to a blender. Pour vinegar into skillet with garlic and cook for about 2 minutes to reduce vinegar slightly.
Add the garlic and vinegar reduction, to the blender, along with salt and pepper. Process until pureed. Slowly drizzle in remaining 1/2 cup olive oil while pulsing until incorporated.
Return sauce to a small saucepan and keep warm until ready to serve. ","[Chardonnay, Pinot Grigio, Vermentino, Tempranillo]" 17493,"Frankinbun Vegan Chili 4 ounces dried kidney beans 4 ounces dried white beans
Kosher salt and freshly ground black pepper 1 tablespoon olive oil
1 1/2 cups finely chopped yellow onions
4 cloves garlic, minced
1 jalapeno, chopped
1 red bell pepper, chopped 3/4 cup finely chopped celery
One 28-ounce can diced tomatoes
3/4 cup vegetable broth
1/4 cup red wine vinegar
2 tablespoons tomato paste
3 tablespoons chili powder
2 teaspoons ground cumin 2 teaspoons dried oregano 1/2 teaspoon cayenne pepper 1/4 cup chopped fresh cilantro Chopped onion Chopped fresh cilantro Vegan sour cream Toasted baguette or crusty bread Instructions: Combine the kidney beans and white beans in a container and soak overnight. Rinse and drain the soaked beans. Transfer the beans to a pot and add 3 cups water. Bring to a boil, then lower to a simmer and cook until soft, 1 to 2 hours. Add salt and pepper to taste. In a second pot, heat the oil over medium heat. Add the onions and garlic, and saute until the onions are translucent. Add the jalapenos, bell peppers and celery, and continue to saute for about 10 minutes. Add the diced tomatoes, broth, vinegar and tomato paste, and bring to a boil. Add the chili powder, cumin, oregano, cayenne, cilantro and 1 tablespoon salt; simmer for 1 hour, stirring occasionally. Add the cooked beans and continue simmering for 30 minutes. Serve in bowls, garnished with chopped onion, cilantro and a dab of sour cream, with toasted baguette alongside. ","[Syrah, Zinfandel, Tempranillo, Garnacha]" 17494,"Fried Red Tomatoes with Sour Cream and Prosciutto 3 firm ripe tomatoes 1/2 cup white flour 3 eggs, beaten 2/3 cup panko bread crumbs 1/4 cup olive oil 1 tablespoon butter 1/2 teaspoon coarse salt 1/4 teaspoon freshly ground black pepper Sour cream, for garnish 3 slices prosciutto, fried till crisp, for garnish A few sprigs of fresh chives, finely chopped, for garnish Instructions: Cut tomatoes into 1/2-inch slices. Sprinkle with coarse salt and cracked black pepper. Place flour, eggs, and crumbs in separate shallow bowls. Heat the oil with a dollop of butter, in a medium skillet on medium heat. Dip the tomato slices in the flour, then the eggs, and then crumbs. In batches, fry half the coated slices at a time, for about 3 to 4 minutes per side, or until golden brown. Coat the remaining tomatoes in the flour, egg and bread crumb mixture, and cook. Remove the tomatoes to a warm serving tray. Garnish with a dollop of sour cream, crumbled crisp prosciutto, and a sprinkle of fresh chopped chives. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 17495,"Shrimp Paella 1 tbsp. GOYA? Extra Virgin Olive Oil 1 small onion, finely chopped (about 3/4 cup) 1 package (3.5 oz.) GOYA Chorizo, cut in 1/4\ slices 1 tsp. GOYA Minced Garlic or 2 cloves garlic, finely chopped 1 package (8 oz.) GOYA Yellow Rice 1/4 cup GOYA Pitted Alcaparrado, rinsed and roughly chopped 3/4 lb. large shrimp, peeled and deveined 10-12 little neck clams 1 jar (4 oz.) GOYA Fancy Pimiento, drained 1 tbsp. finely chopped fresh parsley Instructions:

1. Heat oil in 10-12\ paella pan (or large skillet) over medium-high heat. Add onions and chorizo; cook until onions are tender and chorizo turns golden brown, about 7 minutes. Stir in garlic; cook until fragrant, about 30 seconds more.
2. Add 1 3/4 cups water to pan; bring to boil. Stir in contents of yellow rice mix and alcaparrado. Boil rice mixture 1 minute; tightly cover pan. Reduce heat to medium-low; simmer until rice is tender and water is absorbed, about 25 minutes, adding shrimp and clams after 12 minutes.
3. Arrange pimiento strips over rice; sprinkle with parsley. Serve immediately. ","[Rioja, Tempranillo, Garnacha, Cava]" 17496,"Corn with Steakhouse Butter 4 tablespoons unsalted butter 1 clove garlic, minced 1/4 cup steak sauce 4 ears of corn, grilled Kosher salt and freshly ground pepper Chopped fresh chives, for topping Instructions: Melt the butter in a small saucepan over medium heat. Add the garlic and steak sauce and remove from the heat. Brush the butter mixture on the grilled corn. Season with salt and pepper; sprinkle with chopped chives. ","[Chardonnay, Malbec, Cabernet Sauvignon, Zinfandel]" 17497,"Cashew Tart 1 1/2 cups all-purpose flour 1 tablespoon plus 1 teaspoon sugar 8 tablespoons (1 stick) cold unsalted butter, cut into pea-sized bits 1 egg beaten with 1 cup ice water Egg Wash, recipe follows Cashew Filling, recipe follows 2 cups (10 ounces) roasted unsalted cashews 2 tablespoons water 1 tablespoon flour 1 egg yolk 3/4 cup sugar 4 eggs 1 cup dark corn syrup 2 tablespoons dark rum 1 tablespoon vanilla extract 4 tablespoons unsalted butter, melted Instructions: In a large bowl, stir the flour and sugar together. Using a pastry blender or your fingertips, work the butter into the mixture until it resembles coarse meal. Sprinkle on 3 to 4 tablespoons of the eggy water, and mix it in with your fingers until the dough comes together into a ball. Working on a lightly floured surface, take egg-sized pieces of the dough and smear them away from you with the heel of your hand into 6-inch streaks. Scrape up all the streaks of dough and pile them on top of one another to form a disc. Wrap in plastic and refrigerate for at least 2 hours or overnight. Set a rack in the middle of the oven and preheat to 400 degrees F. Lightly butter a 9 1/2-inch tart pan with a removable bottom. On a lightly floured surface, roll the dough into an 11 1/2-inch circle. Fit the dough into the prepared pan. Trim the excess dough to a 1-inch overhang and double the dough over itself to reinforce the sides (save the trimmings for any emergency patchwork). Refrigerate for 20 minutes. Line the tart shell with aluminum foil and weight down with dried beans or pie weights. Bake for 20 minutes. Remove the foil and bake for 5 minutes longer or until lightly browned. Patch any visible holes in the shell with the reserved dough scraps. Brush the shell with Egg Wash and return to the oven for 5 more minutes, until the wash is shiny and no longer runny. Transfer to a rack to cool and lower the oven temperature to 325 degrees F. Spread the cashews in the partially baked shell and cover with the Cashew Filling, making sure the nuts are covered. Bake for 30 minutes or until little bubbles appear around the edges of the tart and the center looks barely set. Transfer to a rack to cool. With a fork, mix together the water, flour, and egg yolk in a small bowl to make an egg wash. Cover and refrigerate. In a large bowl, lightly beat the sugar and eggs together. Add the corn syrup, rum, and vanilla and beat just to a blend. Mix in the melted butter. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 17498,"Chunky Guacamole: Guacamole Picado 1/2 small onion, very finely chopped 2 to 3 serranos or 1 to 2 jalapenos, stemmed, seeded and very finely chopped 1 ripe, medium-large tomato, cored and very finely chopped, optional 1 clove garlic, peeled and very finely chopped, optional 10 sprigs fresh cilantro, chopped, optional 3 ripe, medium-size avocados Salt, about 1/2 teaspoon 1/2 lime, juiced, optional Additional chopped onion, fresh cilantro, radish slices or roses, and/or a little crumbled Mexican queso fresco or other fresh cheese like feta or farmer's cheese, for garnish Instructions: In a medium-size bowl, mix the finely chopped onion and chiles with the optional tomato, garlic, and cilantro. Close to the time you are going to serve, halve the avocados lengthwise by cutting from the stem to flower ends, around the pits. Twist the avocado halves in opposite directions to loosen the meat from pits, then scoop out the pits, and reserve. Scrape the avocado pulp from the skins and add it to the bowl. Using your hand or a spoon, roughly mash the avocado while mixing in the other ingredients, making a course, thick mass. Flavor with salt, then enough lime juice to add a little zing, if you wish. Return the pits to the guacamole and cover with a sheet of plastic wrap pressed directly onto the surface of the mixture. Set aside for a few minutes to let the flavors blend. The guacamole is very attractive in a pottery bowl or Mexican mortar, sprinkle with chopped onion, cilantro, radish slices and/or queso fresco (cheese); radish roses really dress it up. ","[Rioja, Tempranillo, Garnacha, Pinot Grigio]" 17499,"Cornish Game Hens with Cornbread Stuffing 6 tablespoons unsalted butter, divided 1 small leek, white part with 1 inch of green, finely chopped and rinsed 1 small apple (about 4 ounces), peeled, cored, and diced 1 1/2 teaspoons minced fresh sage, plus sprigs for garnish 1 tablespoon minced flat-leaf parsley, plus sprigs for garnish 2 cups cubed day old cornbread 3/4 to 1 cup chicken broth, homemade or low-sodium canned Kosher salt and freshly ground black pepper 4 Cornish hens, giblets discarded, patted dry Instructions: In a medium skillet, heat the 2 tablespoons of the butter over medium-low heat. Saute the leeks for 8 to 10 minutes, until softened. Add the apples and cook for 3 minutes more. In a medium bowl combine the leek mixture with the sage, parsley, cornbread and enough broth to moisten. Season with salt and pepper to taste.
   Preheat the oven to 400 degrees F. Stuff the birds with the cornbread mixture and tie the legs of each hen together with kitchen twine. Melt the remaining butter. Brush the birds all over with butter and season with salt and pepper. Put the hens on a rack in a large roasting pan, breast-side up. Roast until an instant read thermometer inserted in the thigh registers 170 degrees F., about 80 minutes. Set the birds aside at room temperature, loosely covered with foil, for 10 minutes before carving. Split the hens in half through the breast with a sharp knife or poultry shears, and keep the stuffing intact. Arrange birds skin-side up, on a platter, garnish with sprigs of herbs and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 17500,"Cheesy Puffs 1 stick (8 tablespoons) unsalted butter 1 cup whole milk
   1 cup all-purpose flour
   6 large eggs 1 teaspoon kosher salt
   1 teaspoon ground black pepper
   1 cup grated Gruyere cheese Instructions: Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper and set aside. Melt the butter in a medium saucepan over medium heat. Add the milk and heat until small bubbles start to form around the edges. Add the flour and cook, stirring constantly with a wooden spoon, until the mixture is smooth and glossy and a dough ball forms. (The dough should start to pull away from the edges of the pan.) Transfer the dough to a stand mixer fitted with the paddle attachment. Mix in 5 of the eggs, one at a time, on medium speed until completely combined. Stir in the salt, pepper and 3/4 cup of the Gruyere. Spoon large tablespoons of the batter onto the prepared baking sheet, leaving about 1 inch between each puff. Whisk the remaining egg and use it to brush the tops of the puffs. Sprinkle over the remaining 1/4 cup Gruyere. Bake until puffed and golden, about 25 minutes. Serve hot. ","[Chardonnay, Riesling, Pinot Grigio, Sparkling wine]

" 17501,"Quarter Sheet Pan Supper 1/4 cup low-sodium soy sauce 2 tablespoons honey
2 tablespoons peanut oil
1 tablespoon minced ginger 1 clove garlic, minced
3 cups frozen stir-fry vegetable blend
4 chicken drumsticks
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 tablespoon sesame seeds
2 tablespoons fresh cilantro leaves
1/4 teaspoon toasted sesame oil
Asian chili paste, for serving Instructions: Preheat the oven to 425 degrees F. Line a quarter sheet pan with foil and set aside. In a small mason jar, add the soy, honey, peanut oil, ginger and garlic. Shake until combined. Add the stir-fry vegetable blend to a bowl and toss with half of the soy mixture. Add the vegetables to the prepared pan, favoring one side of the pan. Sprinkle the chicken with the salt and pepper and place next to the vegetables. Brush the chicken with the soy mixture. Bake, tossing the vegetables and basting the chicken halfway through, until the chicken is cooked through and the vegetables begin to brown, 25 to 28 minutes. Divide the vegetables between 2 plates. Top the vegetables with the chicken, sprinkle with the sesame seeds and cilantro and drizzle with the sesame oil. Serve with Asian chili paste on the side. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 17502,"Potato Latkes with Spiced Apple-Pear Sauce 2 pounds russet potatoes 1 small yellow onion 3 tablespoons matzo meal 1 large egg, lightly beaten 1/4 teaspoon baking powder 2 teaspoons kosher salt Vegetable oil, for frying 1 tablespoon chopped fresh herbs, such as chives or parsley, for garnish Sour cream, for serving Spiced Apple-Pear Sauce, for serving, recipe follows 3 McIntosh apples, peeled, cored and chopped into 1/2-inch pieces 3 ripe Bartlett pears, peeled, cored and chopped into 1/2-inch pieces 1 tablespoon fresh lemon juice 6 cinnamon sticks 1/4 teaspoon ground nutmeg 1 to 2 tablespoons sugar Instructions: Peel the potatoes and shred them in a food processor fitted with the shredding blade; transfer the potatoes to a large bowl as the food processor fills up. Repeat with the onion. Transfer the onion to the bowl with the potatoes and stir in the matzo meal, egg, baking powder and salt.
Fill a large skillet with 1/2 inch oil. Heat over medium-high heat until the oil is very hot but not smoking. To test if the oil is hot enough, drop a small piece of potato into the oil; if the potato sizzles steadily, the oil is ready.
Working in batches, scoop the potato mixture by 1/4-cupfuls and add them carefully to the skillet, flattening each latke slightly with a spatula. Fry, turning the latkes once, until golden brown and cooked through, about 3 minutes. Drain on paper towels. Remove any loose bits of potato mixture between batches with a slotted spoon.
Serve the latkes immediately, or keep them warm in a 200 degree F oven. Garnish with fresh herbs and serve with sour cream and Spiced Apple-Pear Sauce. Combine the apples, pears, lemon juice, cinnamon sticks, nutmeg, 1 tablespoon sugar and 1/4 cup water in a medium saucepan. Bring to a boil over medium-high heat. Cover, reduce the heat to medium-low and cook until the apples and pears are very soft but still a bit chunky, 15 to 20 minutes. Taste the mixture and add the remaining tablespoon of sugar if desired.
Remove the sauce from the heat and stir a few times until the sauce is well combined with small chunks. Cool to room temperature. Remove the cinnamon sticks and serve. (For a smoother sauce, remove from heat, remove the cinnamon sticks and then whisk the mixture until smooth before cooling.) ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 17503,"Sheet-Pan Gnocchi with Butternut Squash and Arugula 1 16- to 17.5-ounce package potato gnocchi 1 pound chopped peeled butternut squash, cut into 3/4-inch pieces (3 to 4 cups) 1 pint grape or cherry tomatoes
1 red onion, halved and sliced 1/2 inch thick 4 ounces diced pancetta 4 cloves garlic, smashed
1 1/2 teaspoons finely chopped fresh sage 1 1/2 teaspoons finely chopped fresh rosemary 1/3 cup extra-virgin olive oil, plus more for drizzling
Kosher salt and freshly ground pepper 4 cups baby arugula 1/4 cup grated Parmesan cheese Instructions: Preheat the oven to 450 ? F. Line a baking sheet with heavy-duty foil. Toss the gnocchi, squash, tomatoes, red onion, pancetta, garlic, sage, rosemary, olive oil, 1 teaspoon salt and a few grinds of pepper in a large bowl. Spread out on the baking sheet. Bake until the gnocchi, squash and red onion are tender and lightly browned around the edges and the tomatoes are blistered in spots, 25 to 30 minutes. Scatter the arugula over the gnocchi mixture and gently toss. Drizzle lightly with olive oil and sprinkle with the cheese.
","[Barolo, Barbaresco, Dolcetto, Valpolicella]

" 17504,"Kale, Black-Eyed Pea and Bacon Stew 4 slices thick-cut bacon, cut into 1/2-inch pieces (about 5 ounces) 1 small red onion, peeled Two 15-ounce cans black-eyed peas, with their liquid Freshly ground black pepper 1 pound kale 1 tablespoon cider vinegar, plus more for serving Instructions: Put the bacon in a small stock pot. Turn the heat to medium and cook, stirring it occasionally, until crisp and browned but not dry, about 7 minutes. While the bacon cooks, halve and thinly slice the red onion. Add the onion to the bacon and the drippings. Cook, stirring and scraping the browned bits from the bottom of the pot, until softened, about 4 minutes. Add the beans, their liquid and a half can of water to the pot, along with a generous grind of black pepper, and bring to a boil. Cover, reduce the heat to low, and simmer 15 minutes to bring all the flavors together. While the beans simmer, remove the thick stems from the kale and cut or tear into bite-size pieces. Stir and fold it into the beans. Then cover and cook until the kale is as crisp or tender as you like, 5 to 10 more minutes. Taste, then add more black pepper, if desired. Remove from the heat, and stir in 1 tablespoon of the cider vinegar and serve immediately. Pass around the cider vinegar to drizzle on the finished dish. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 17505,"Ravioli Alla Caprese 1 cup water 1/4 teaspoon kosher salt, plus more for the pasta water 2 1/2 cups all-purpose flour, plus more for dusting 1 cup whole-milk ricotta cheese, drained 3/4 cup grated caciotta cheese or mild sheep's milk cheese 1/2 cup freshly grated Parmigiano-Reggiano cheese 1/2 teaspoon dried oregano 1 large egg 1/2 teaspoon kosher salt 3 tablespoons extra-virgin olive oil 2 cloves garlic, smashed and peeled 1 25-ounce jar tomato puree (such as Mutti) 3 sprigs basil, plus torn leaves for topping 1 4-inch piece Parmigiano-Reggiano cheese rind, plus grated cheese for garnish 1/4 teaspoon kosher salt Instructions: Make the dough: In a small saucepan over high heat, bring the water and 1/4 teaspoon salt to a simmer. Place the flour in a medium bowl. Pour the hot water over the flour and stir with a rubber spatula or wooden spoon to bring it together into a shaggy dough. Pour the mixture onto a lightly floured surface and continue to work and knead the dough for about 5 minutes, or until smooth. Wrap the dough in plastic wrap and allow to rest for at least 10 minutes at room temperature. Meanwhile, make the filling: In a medium bowl, mix together the ricotta, caciotta, Parmigiano, oregano, egg and salt. Make the sauce: Heat a saucepan over medium heat. Add the olive oil and garlic and cook for 2 minutes, or until the garlic is lightly browned. Stir in the tomato puree and nestle in the basil sprigs and cheese rind. Season with the salt. Simmer, stirring often, for about 12 minutes, or until the sauce is slightly thickened. Remove and discard the basil and cheese rind.
Bring a large pot of water to a boil. Season with salt. On a lightly floured surface, roll the pasta dough into a large rectangle (6 by 36 inches), about 1/8 inch thick. Place little mounds, about 2 teaspoons each, of the filling about an inch apart down the long edge of the rectangle closest to you. Fold the dough over the filling and gently press around the filling, sealing the dough. Using a small glass or a cookie cutter about 2 1/2 inches round, cut out the ravioli, keeping the folded edge intact. Remove any scrap dough and repeat. You should have about 30 ravioli.
In batches, add the ravioli to the boiling water. Simmer for about 3 minutes, or until they float and are cooked through. Remove with a spider or slotted spoon. To serve, place spoonfuls of sauce in the center of a platter and position the ravioli on top. Sprinkle with grated Parmigiano and garnish with torn basil.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 17506,"Grilled Radicchio and Spicy Italian Sausage Pizza 4 heads radicchio 1/2 cup balsamic vinegar 1/4 cup olive oil 1 tablespoon red chili flakes
1 head garlic, peeled and finely chopped Pizza Dough, recipe follows 3 sprigs fresh rosemary, leaves finely chopped 1 pound fresh spicy Italian sausage 4 ounces taleggio cheese, sliced into 2- by 1/2-inch slices Kosher salt 3 1/2 cups \00\ flour 1 teaspoon dry active yeast 1/2 tablespoon sugar 1 tablespoon extra-virgin olive oil, for oiling the bowl Instructions: Remove the stems and quarter the radicchio heads. Mix the balsamic, olive oil, chili flakes and chopped garlic to make a marinade. Submerge the radicchio, cut-side down, in the marinade for 1 hour prior to grilling.
Crumble the sausage into a medium saucepan and cook over medium-high heat until fully rendered and slightly browned, 8 to 12 minutes. Using a slotted spoon, remove the cooked sausage to a tray lined with paper towels.
Remove the radicchio from the marinade, reserving the marinade itself for dressing the finished radicchio. Grill the radicchio over an open flame starting with the cut-side down, and rotating until slightly charred on the outside (we suggest a charcoal grill, but if not using an outdoor grill, a griddle or grill pan would suffice). Once cooked, remove to a tray to cool. When the radicchio is cool, chop into 1-inch squares and toss with the reserved marinade.
Roll out the pizza dough into three 12-inch circles, 1/4-inch thick.
Start by grilling 1 pizza over medium-high heat on the grill. Once the bottom has a slight char, flip the pizza and top with some of the grilled radicchio, cooked sausage, chopped rosemary and taleggio slices (about 3 per pizza). Cover with the grill lid to melt the cheese and crisp the bottom, just a few minutes. Remove the pizza from the grill with a wide spatula to a cutting board. Let cool for a few minutes, and then slice into 6 or 8 pieces. Repeat with the remaining dough and ingredients. Combine the flour, 3/4 cup water, yeast and sugar in the mixing bowl of a stand mixer. Knead on medium speed for 10 minutes. Place in an oiled bowl and allow the dough to rest for 1 hour, covered, in a draft-free spot.
Punch down and shape the dough into two to three 10-ounce balls. Allow to proof on an oiled tray or container covered with a towel or lid until almost doubled in size. ","[Chardonnay, Pinot Grigio, Gavi, Vermentino]" 17507,"Gorgonzola and Honey Pear en Croute Salad 1/2 of a 17.3-ounce package Pepperidge Farm? Puff Pastry Sheets (1 sheet) 1 egg 1 tablespoon water 3 pears halves packed in juice, well drained 3 ounces gorgonzola cheese, crumbled 1/4 cup walnuts, toasted and chopped 2 tablespoons honey 6 cups mixed salad greens 2 tablespoons prepared oil and vinegar salad dressing Instructions: Thaw the pastry sheet at room temperature for 40 minutes or until it's easy to handle. Heat the oven to 400 degrees F. Lightly grease or line a baking sheet with parchment paper. Beat the egg and water in a small bowl with a fork. Unfold the pastry sheet on a lightly floured surface. Cut the sheet lengthwise in half. Cut each half into thirds, making a total of 6 pieces. Roll each pastry piece into a (5 x 5-inch) square. Brush the pastry squares with the egg mixture. Cut the pear halves in half lengthwise. Place 1 pear piece on each pastry square. Top with 1 tablespoon cheese, 2 teaspoons walnuts and 1 teaspoon honey. Fold up the ends to the center and roll up like a jelly roll. Place seam-side down on the baking sheet. Brush with the egg mixture. Cut a 1/2-inch slit in the pastry top. Bake for 20 minutes or until the pastries are golden. Remove from the baking sheet and cool on a wire rack for 5 minutes. Cut the filled pastries diagonally into bite-size pieces. Toss the salad greens with the dressing in a large bowl. Arrange the salad on a serving platter and top with the pastry pieces ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 17508,"Puget Sound Ferry Boats 4 medium zucchini 4 ears corn, husks removed 2 tablespoons unsalted butter 2 tablespoons chopped fresh cilantro leaves 1 tablespoon chopped fresh mint leaves 1 clove garlic, minced Salt and freshly ground black pepper 2 to 3 ounces grated Parmesan Instructions: Preheat the grill to medium. Slice the zucchini lengthwise, scoop out seeds and pulp and discard. Grill the corn until charred, then remove them from the grill and cut the kernels off the cobs. In a medium bowl add the corn and the butter and toss to coat. Add the herbs and garlic and season with salt and pepper, to taste. Stir in 1 to 2 ounces of the grated Parmesan. Stuff the zucchini with the corn mixture and grill over medium heat until warm. Sprinkle with the remaining Parmesan and serve when the cheese melts. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 17509,"Fricassee of Champignon de Paris in Wontons 1 (2-ounce) package dried porcini mushrooms 2 tablespoons extra-virgin olive oil, plus 2 tablespoons 8 ounces Vidalia onion, diced 3 cloves garlic, minced 1 small Thai bird cl Sea salt and pepper 1/2 pound white mushrooms, sliced 1 bunch flat leaf Italian parsley, chopped 1 package wonton skins 1/2 pound cherry or grape tomatoes Lemon juice Instructions: Soften the dried mushrooms in hot water for about 15 minutes. Meanwhile, preheat saucepan, and 2 tablespoons of the olive oil, onion, garlic, and Thai pepper. Season with the sea salt, and cook for 5 minutes. Drain the mushrooms, squeeze dry, and mince finely. Strain the liquid into the pan with the vegetables. Add the minced mushrooms, sliced white mushrooms, and chopped parsley to the pan. Stir well and simmer for 15 to 20 minutes over low heat, or until soft and almost dry. To make the raviolis, use 2 wonton wrappers for each ravioli. Place a spoonful of mushroom mixture in the center of 1 wrapper. Brush the edges with a small amount of water and place a second wonton on top, pinching edges closed. Repeat with remaining ingredients. Add ravioli to boiling, salted water and cook for about 8 minutes. To make the sauce, quarter the tomatoes and saute in a small skillet with 1 tablespoon olive oil and season with salt and pepper. Drain the ravioli and plate on a large dish. Top with the tomato sauce and dress with the remaining olive oil and season with salt, pepper, and a few drops of lemon juice. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 17510,"Blueberry Cobbler 1 1/2 cup flour 1/2 teaspoon salt 5 tablespoons frozen butter, cubed 1/4 cup frozen shortening, cut into large chunks 5 tablespoons ice water 4 cups blueberries 4 tablespoons butter, diced 2 cups sugar Instructions: Preheat oven to 450 degrees. Lightly grease an 8 x 8-inch baking pan. In the work bowl of a food processor, combine the flour and salt. Quickly cut the butter and shortening into the dry mixture until the size of small peas. Dribble in the ice water a little at a time and process quickly to moisten the mixture until it starts to come together. This pastry can be made ahead of time and refrigerated between two sheets of waxed paper until ready to use. Roll out the pastry into a large sheet, approximately 20 x 12. Lay into the prepared baking dish, gently tucking it into the corners and allowing the extra to hang over the sides. Spread the blueberries evenly in the baking dish. Dot with the diced butter. Sprinkle with 1 1/2 cups of the sugar. Flip the overhanging pastry over the blueberries to make a top. If pieces break off, just set them on top. The cobbler should look rustic. Sprinkle the remaining 1/2 cup sugar over the pastry. Place in preheated oven and immediately reduce heat to 425 degrees. Bake for 45 minutes, until dough is golden brown and berry juice bubbles up. Serve with warm vanilla ice cream. ","[Chardonnay, Riesling, Pinot Grigio, Sparkling wine]" 17511,"Oven Baked Vegetables 3 small zucchini, halved lengthwise 12 ounces white button mushrooms, wiped clean and trimmed 2 bunches scallions, roots and dry tops trimmed 4 carrots, cut on the diagonal into 3/4-inch thick 1 to 2 tablespoons olive oil 2 teaspoons salt 3/4 teaspoon freshly ground black pepper Instructions: Preheat oven to 475 degrees. Arrange vegetables on one large or two smaller baking sheets. Drizzle about 1 teaspoon of oil over each vegetable and toss to coat. Sprinkle on salt and pepper and toss again. Place baking sheet(s) in oven and roast 25 to 35 minutes until vegetables are tender and lightly browned. When cooking the chicken and vegetables together add the vegetables to the oven when chicken is halfway done, about 30 minutes. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 17512,"Apple Turnovers 1 teaspoon grated orange zest 3 tablespoons freshly squeezed orange juice 1 1/4 pounds tart apples, such as Empire or Granny Smith (3 apples) 3 tablespoons dried cherries 3 tablespoons sugar, plus extra to sprinkle on top 1 tablespoon all-purpose flour 1/4 teaspoon ground cinnamon 1/8 teaspoon ground nutmeg Pinch kosher salt 1 package (17.3 ounces, 2 sheets) frozen puff pastry, defrosted 1 egg beaten with 1 tablespoon water, for egg wash Instructions: Preheat the oven to 400 degrees F. Combine the orange zest and orange juice in a bowl. Peel, quarter, and core the apples and then cut them in 3/4-inch dice. Immediately toss the apples with the zest and juice to prevent them from turning brown. Add the cherries, sugar, flour, cinnamon, nutmeg, and salt. Flour a board and lightly roll each sheet of puff pastry to a 12 by 12-inch square. Cut each sheet into 4 smaller squares and keep chilled until ready to use. Brush the edges of each square with the egg wash and neatly place about 1/3 cup of the apple mixture on half of the square. Fold the pastry diagonally over the apple mixture and seal by pressing the edges with a fork. Transfer to a sheet pan lined with parchment paper. Brush the top with egg wash, sprinkle with sugar, make 2 small slits, and bake for 20 minutes, until browned and puffed. Serve warm or at room temperature. ","[Chardonnay, Riesling, Pinot Grigio, Sauvignon Blanc]" 17513,"Low Carb Cannoli Parfaits 1-ounce unsweetened chocolate, chopped 1/2 cup sugar substitute (recommended: Splenda) 1 tablespoon hot water 1 tablespoon heavy cream 1 cup heavy cream 1/3 cup sugar substitute (recommended: Splenda) 1/4 teaspoon real almond extract 1 teaspoon no sugar added vanilla extract 1/3 cup whole milk ricotta cheese Instructions: Place the unsweetened chocolate in a heatproof bowl and melt over a saucepan of simmering water. Whisk in sugar substitute and thin with the hot water and heavy cream. Whisk to blend thoroughly. Remove from heat, spread on a plate, and place in the freezer for about 10 minutes. Cut into small chunks after chilling. While the chocolate is chilling, make the cannoli cream. With an electric mixer on high, whip heavy cream just until frothy, and then add sugar substitute and almond and vanilla extracts. Continue to whip on high until stiff peaks form. Be careful not to over-whip, or cream will break. Gently fold in the ricotta cheese and almost all of the chilled chocolate chunks, saving a few chips for garnish. Spoon cannoli cream into parfait glasses, top with remaining chocolate chips, and refrigerate for at least 1 hour before serving. ","[Prosecco, Moscato, Sauvignon Blanc, Riesling]" 17514,"Maple Cream Pie 1 1/2 ounces walnuts (about 1/3 cup) 1 tablespoon granulated sugar
1 1/2 cups all purpose flour, plus more for dusting
1/2 teaspoon kosher salt
1/2 cup (1 stick) cold unsalted butter, cut into pieces
2 to 4 tablespoons iced water
1 1/4 cups pure maple syrup 6 large egg yolks
1/4 cup cornstarch
2 cups whole milk
1 cup heavy cream
1/2 teaspoon kosher salt
2 tablespoons unsalted butter
1 cup cold heavy cream, whipped to soft peaks Instructions: Prepare the pastry in a food processor, combine the walnuts and sugar and pulse until the nuts are finely ground. Add the flour and salt and pulse to incorporate. Add the butter and pulse until the mixture is the texture of coarse meal with pea size pieces. Add 2 tablespoons of ice water and pulse until the dough is evenly moistened. The dough should hold together when squeezed, but not be too wet. Add up to 2 more tablespoons of ice water, if necessary. Tip out the dough onto a piece of plastic wrap and using the plastic to gather the dough together, form it into a disk. Chill for at least 2 hours or up to 2 days. (Alternatively, you can freeze the dough for up to 1 week). Preheat oven to 375 degrees F. On a lightly floured surface, roll out the dough into a 12-inch-diameter round (about 1/8 inch thick). Transfer the dough to a 9-inch standard pie plate. Trim the excess dough and fold it to make a decorative edge. Wrap in plastic wrap and freeze for at least 15 minutes. Line the frozen shell with parchment paper or foil and fill with pie weights. Bake the crust until the edges are lightly golden and the crust beneath the parchment is dry, about 25 minutes. Remove the parchment and weights and continue to bake the crust until it is golden brown about 15 to 20 minutes. Transfer the pan to a wire rack to cool completely. Set a fine mesh sieve next to the crust for later. Prepare the filling: In a small saucepan, bring the maple syrup to a boil over high heat, then lower the heat to maintain a gentle simmer. Continue to cook the syrup until it has reduced by about half, about 12 minutes. (You can occasionally pour the syrup into a glass measuring cup to check the volume.) In a medium saucepan (away from the stovetop), whisk the egg yolks with the cornstarch until smooth. In a slow stream, while whisking, add the milk and cream. Add the salt, butter, and reduced maple syrup. Don't worry if the syrup seizes. It will smooth out in the next step when you heat the custard. Cook the milk mixture over medium heat, stirring constantly with a wooden spoon, until it has thickened and come to a low boil, about 7 minutes. Cook the custard for 1 minute more and then pour it through the sieve into the cooled crust and spread it out evenly. Press a piece of waxed paper directly onto the surface of the custard and transfer the pie to the fridge. Chill the pie for at least 4 hours or up to overnight. To serve, top the pie with whipped cream. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 17515,"Baked Chicken Saltimbocca 4 boneless, skinless chicken breast halves (about 1-1/4 lbs.) 1 egg, slightly beaten 3/4 cup Italian seasoned dry bread crumbs 2 ounces thinly sliced prosciutto or deli boiled ham 1 jar Bertolli? Vineyard Premium Collections Marinara with Burgundy Wine Sauce 4 ounces fresh mozzarella cheese, thinly sliced 8 ounces spaghetti, cooked and drained Instructions: Preheat oven to 400degrees. Dip chicken in egg, then bread crumbs, coating well. Arrange chicken in 13 x 9-inch baking dish. Bake 20 minutes. Top chicken with prosciutto, then 1-1/2 cups pasta sauce. Top with mozzarella cheese. Bake an additional 10 minutes or until chicken is thoroughly cooked. Serve over hot spaghetti tossed with remaining heated sauce. Sprinkle, if desired, with parmesan cheese shavings. ","[Chardonnay, Pinot Grigio, Chianti, Barbera]" 17516,"Dan-Dan Noodles 1/2 cup vegetable or peanut oil 1 tablespoon whole Sichuan peppercorns One 1/2-inch long piece Chinese cinnamon or regular cinnamon stick
1 star anise pod 2 tablespoons crushed red pepper flakes 3 tablespoons light soy sauce 2 tablespoons tahini 2 teaspoons superfine sugar 1/4 teaspoon Chinese five-spice powder 1/2 teaspoon whole Sichuan peppercorns, finely ground in a mortar and pestle or spice grinder
2 cloves garlic, very finely minced 1/4 cup Homemade cl Oil 1 pound fresh Chinese wheat noodles, medium thickness (or dried Chinese egg noodles) 2 heads baby bok choy, leaves separated, optional 1 teaspoon homemade chili oil 3 tablespoons vegetable or peanut oil
1/2 pound ground pork 1 tablespoon Shaoxing wine 2 teaspoons hoisin sauce 1 teaspoon dark soy sauce 1/3 cup sui mi ya cai, optional (see Cook's Note) 3 scallions, thinly sliced (white and light green parts only) Instructions: For the cl oil: Heat the oil, Sichuan peppercorns, cinnamon stick and star anise in a small pot over medium-low heat until it reaches 325 degrees F, then remove from the heat and let sit for 5 minutes. Remove the peppercorns, cinnamon stick, and star anise with a slotted spoon and discard, then stir in the crushed red pepper flakes. Set the oil aside to cool. For the sauce: Whisk together the soy sauce, sesame paste, sugar, five-spice powder, Sichuan peppercorns, garlic and 1/4 cup of the cl oil in a medium bowl. Whisk in 1/3 cup hot water and set aside.
For the noodles: Bring a large pot of water to a boil. Cook the noodles according to the package directions, adding the bok choy, if using, for the last minute of cooking time. Drain in a colander and rinse well under cold running water to stop the cooking process. Toss the noodles with 1 teaspoon of the reserved cl oil and set aside.
Heat 3 tablespoons vegetable or peanut oil in a seasoned wok over high heat until shimmering. Add the pork and cook, stirring and breaking it up with a spoon, until it is browned, about 5 minutes. Add the Shaoxing wine, hoisin sauce and dark soy sauce and cook until all the liquid is evaporated and the pork is crispy, about 3 minutes. Add the sui mi ya cai, if using, and cook until it starts to sizzle, about 2 minutes. (Otherwise, remove from the heat after the pork is crispy.) Remove from the heat and add the reserved noodles and sauce to the wok, tossing well to coat. Place in a serving bowl, top with scallions and serve immediately. ","[Sangiovese, Pinot Noir, Barbera, Tempranillo]" 17517,"Ultimate Vanilla Cake 2 sticks unsalted butter, at room temperature Pinch of salt 3 cups confectioners' sugar 1 tablespoon vanilla extract 1 to 2 tablespoons milk Basic Vanilla Cake, recipe follows, baked and cooled Sprinkles, for decorating 2 sticks unsalted butter, at room temperature, plus more for the pans 3 cups all-purpose flour, plus more for the pans 1 tablespoon baking powder 1/2 teaspoon salt 1 1/2 cups sugar 4 large eggs, at room temperature 1 tablespoon vanilla extract 3/4 cup heavy cream Instructions: Make the frosting: Beat the butter and salt in a large bowl with a mixer on medium speed until smooth and fluffy, 1 to 2 minutes. Gradually beat in the confectioners' sugar until smooth. Add the vanilla, increase the mixer speed to medium high and beat until thick, about 2 more minutes. Add the milk a little at a time and beat until the frosting is spreadable but not runny.
Assemble the cake: Put 1 cake layer on a platter; spread 1 cup frosting on top. Top with the second cake layer, then cover the whole cake with the remaining frosting. Decorate with sprinkles.
Preheat the oven to 350 degrees F. Butter two 9-inch-round cake pans and line the bottoms with parchment paper; butter the parchment and dust the pans with flour, tapping out the excess. Whisk 3 cups flour, the baking powder and salt in a bowl until combined. Beat 2 sticks butter and the sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 3 minutes. Reduce the mixer speed to medium; beat in the eggs, one at a time, scraping down the bowl as needed. Beat in the vanilla. (The mixture may look separated at this point.) Mix 1/2 cup water with the cream in a liquid measuring cup or bowl. Beat the flour mixture into the butter mixture in 3 batches, alternating with the cream mixture, beginning and ending with flour, until just smooth. Divide the batter between the prepared pans. Bake until the cakes are lightly golden on top and the centers spring back when pressed, 25 to 30 minutes. Transfer to racks and let cool 10 minutes, then run a knife around the edge of the pans and turn the cakes out onto the racks to cool completely. Remove the parchment. Trim the tops of the cakes with a long serrated knife to make them level, if desired. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 17518,"Asparagus and Mustaches: Mostaciolli Sparagio 3 small cloves garlic 1/3 cup olive oil 1 small yellow Hungarian pepper, sliced One 3-pound can whole tomatoes, drained, puree reserved 1 teaspoon black pepper 1 teaspoon oregano Pinch salt 1 pound box mostaciolli macaroni 1/2 pound asparagus, halved 1/4 cup grated Romano Instructions: Saute cloves of garlic in olive oil until browned. Add sliced Hungarian pepper. Add drained tomatoes and reserve puree. Allow tomatoes to simmer 10 minutes. Break up tomatoes with masher. Add puree and seasoning. Boil macaroni according to package directions and add asparagus during last minutes of cooking. Drain. Add marinara sauce (simmered tomatoes, seasoning and puree mixture) and grated Romano. Serve with additional sauce on the side. ","[Barolo, Barbaresco, Chianti, Dolcetto]" 17519,"Rhubarb-Tarragon Strudels 2 sprigs tarragon 1/2 cup granulated sugar 1 pound rhubarb, cut into 1/2-inch pieces 6 ounces cream cheese 2/3 cup confectioners' sugar, plus more for topping 2 tablespoons all-purpose flour 1 vanilla bean, split lengthwise and seeds scraped 1 vanilla bean, split lengthwise and seeds scraped
7 sheets frozen phyllo dough, thawed 1 1/4 sticks (10 tablespoons) unsalted butter, clarified (see box below) 2 tablespoons chopped fresh tarragon 1 tablespoon granulated sugar, plus more for topping Instructions: Make the compote: Combine the tarragon sprigs, granulated sugar and 1 3/4 cups water in a medium saucepan; bring to a boil and stir until the sugar dissolves. Add the rhubarb, reduce the heat to low and cook until softened but not falling apart, about 3 minutes. Strain the rhubarb over a bowl, reserving the liquid (keep the rhubarb in the strainer to drain completely while assembling the strudel). Make the strudels: Preheat the oven to 425 degrees F. Pulse the cream cheese, confectioners' sugar, flour and vanilla seeds in a food processor until just combined. Lay out 1 phyllo sheet on a clean dry surface (keep the remaining phyllo covered with a slightly damp kitchen towel). Brush lightly with clarified butter and sprinkle with 1 teaspoon chopped tarragon and 1/2 teaspoon granulated sugar. Layer another sheet of phyllo on top and top with more butter, tarragon and granulated sugar. Repeat the layering with the remaining phyllo; do not top the final sheet. Cut the stack of phyllo in half crosswise. Reserve the remaining clarified butter (about 1 tablespoon). Put each phyllo stack on a piece of parchment paper that's slightly larger than the stack. Position the stacks with the long sides facing you. Divide the cream cheese mixture between the stacks, spreading it in a 2-inch-wide strip along the edge closest to you; leave a 1-inch border at the bottom and sides. Spoon the rhubarb pieces over the cream cheese filling. Starting from the side closest to you, use the parchment to lift the phyllo and roll tightly around the filling to make 2 logs; arrange seam-side down. Transfer the strudels (on the parchment) to a baking sheet. Brush the strudels with the reserved clarified butter and sprinkle generously with granulated sugar. Bake until golden brown and crisp, 15 to 20 minutes. Meanwhile, bring the reserved rhubarb liquid to a boil in a saucepan. Reduce the heat and simmer, stirring occasionally, until syrupy, about 15 minutes. Let the strudels cool 10 minutes on the baking sheet. Slide the strudels (on the parchment) onto a rack; let cool 45 minutes. Sprinkle with confectioners' sugar and drizzle with the rhubarb syrup. How to clarify butter: Strudel recipes often call for clarified butter, which helps prevent the dough from getting soggy. To make it, melt the butter over medium-low heat until the milk solids separate and rise to the top, 3 to 5 minutes. Let cool, then skim off the white foam and discard. Spoon the remaining clarified (clear) butter into a bowl; discard the solids left at the bottom of the pan. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 17520,"Cantaloupe Soup 1 cantaloupe, peeled, seeded, and cubed 1/4 cup dark rum 1/4 cup cream 1 lemon, zested 2 tablespoon orange juice concentrate 4 mint leaves, julienned Instructions: Place everything but the mint leaves in a blender and puree. Strain through a fine chinois or strainer. Chill. Serve in chilled martini glasses with juilenned mint. ","[Chardonnay, Sauvignon Blanc, Moscato]" 17521,"Oatmeal Soda Bread 2 1/2 cups oatmeal 2 cups buttermilk 2 1/2 cups flour 1 teaspoon salt 1 teaspoon baking soda Flour for dusting 1/2 teaspoon butter Instructions: In a mini-food processor, fitted with a metal blade, pulse the oatmeal until the meal is very fine. Remove from the processor and turn into a mixing bowl. Stir the buttermilk into the oats and cover with plastic wrap. Let the oatmeal steep in the buttermilk for 12 hours. In a mixing bowl, sift the other ingredients together. Stir in the steeped oatmeal and mix well. If the mixture is too wet add a little more flour. Preheat the oven to 350 degrees F. Grease a 9-inch round cake pan with the butter. Lightly dust the work surface with some flour. Turn the dough out onto the surface and knead the dough a couple of times to form a soft ball like shape. Press the dough into a round about 2 inches thick. Using a sharp knife, make a criss-cross cut into the bread. Place the bread in the prepared pan. Bake until golden brown, about 25 to 30 minutes. Remove from the oven and cool on a wire rack. Serve the bread warm with butter. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 17522,"Meal Prep Slow-Roasted Pork Shoulder One 6- to 7-pound bone-in pork shoulder Kosher salt and freshly ground black pepper Instructions: Put a large ovenproof Dutch oven, without the lid, into the oven and preheat to 425 degrees F. Meanwhile, rub the pork all over with 2 tablespoons salt and 1 teaspoon pepper. Once the oven is preheated, carefully remove the Dutch oven and add the pork to it fat-side down. Roast until golden all over, 45 minutes. Reduce the oven temperature to 300 degrees F and flip the pork so it is fat-side up. Continue to roast until the internal temperature is about 175 degrees F, about 3 hours. Cover the pot with the lid and continue to cook until the internal temperature is 195 to 200 degrees F, about another 30 minutes. Remove the pot from the oven, uncover and let rest until the meat is cool enough to handle, about 30 minutes.
Transfer the pork to a cutting board. Skim off the fat from the liquid at the bottom of the pot with a spoon or ladle and discard it. Reserve the liquid for re-warming the meat.
Pull the meat from the bone and discard it. The part of the meat that was in the bottom of the pot and cooks in the liquid is perfect for shredding with two forks. The top part that roasts for most of the cooking time should be sliced in to 1/2-inch pieces for browning in other recipes Refrigerate in airtight containers for up to 5 days.
","[Cabernet Sauvignon, Merlot, Malbec, Pinot Noir]" 17523,"Cheesy BBQ'd Corn-on-the-Cob 6 ears corn 1 stick butter, softened 1 teaspoon chili powder 1/2 packet creamy cheese sauce mix (or powdered cheese packet from boxed macaroni and cheese) Instructions: Preheat outdoor grill or preheat oven to 400 degrees F. Shuck corn. If desired, leave husks attached to cob to use as holders. In a small bowl, combine softened butter, chili powder, and cheese sauce mix or powdered cheese packet. Spread butter on corn and wrap each ear individually in foil. Place on grill and close lid or place in the oven. Cook 25 to 30 minutes, turning every 5 minutes, or until corn is tender. Remove foil and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Zinfandel]" 17524,"Tuna Stuffed Tomatoes 6 medium tomatoes 2 tablespoons olive oil, plus more if needed
2 tablespoons white wine vinegar
1 tablespoon finely minced anchovies 1 clove garlic, minced
One 8-ounce jar Italian tuna packed in oil, drained and flaked
1/2 cup 1/2-inch diced English cucumber 1/2 cup fresh parsley leaves, roughly chopped
1/4 cup kalamata olives, halved
1/4 cup seeded 1/2-inch diced tomatoes 2 tablespoons capers, finely minced
2 tablespoons 1/4-inch diced red onion 1/2 teaspoon shallots, finely minced
Kosher salt and freshly cracked black pepper
Kosher salt and freshly cracked black pepper Toasted Garlic and Herb Breadcrumbs, recipe follows Ricotta salata, for garnish
1/2 loaf day-old country-style bread 3 tablespoons butter
3 tablespoons extra-virgin olive oil
1/4 cup fresh parsley leaves, finely chopped
2 cloves garlic, minced
Instructions: Cut off the top 1/2-inch from the core side of the tomatoes. Using a spoon, scoop out the seeds and flesh surrounding them, leaving the exterior intact in a bowl shape. In a small bowl, mix together the olive oil, vinegar, anchovies and garlic. Doing this will help disperse the anchovies evenly with the rest of the mixture. In a separate bowl, combine the tuna, cucumbers, parsley, olives, tomatoes, capers, onions and shallots. Season with salt and pepper and dress in the anchovy mixture. Add more olive oil as needed to moisten the mixture, but it should not be wet. Divide the filling among the tomatoes and top with some Toasted Garlic and Herb Breadcrumbs and shaved ricotta salata. Cut the crusts from the bread and tear it into small pieces. Place in a food processor and pulse until a coarse-crumb consistency is reached. In a large skillet, heat the butter and olive oil together over medium-high heat. Add the breadcrumbs and toss to coat and continue to cook, stirring constantly. When the breadcrumbs begin to brown, stir in the parsley and garlic, and toast until golden brown, an additional minute. Remove from the pan and cool. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 17525,"Sunny's Peaches and Cream Pancake One 10.6-ounce jug \just add water\ pancake mix Zest and juice of 1 lemon
4 tablespoons unsalted butter
1/4 packed cup light brown sugar
1/4 teaspoon ground cinnamon
Kosher salt
Half a 10-ounce bag frozen sliced peaches (about 1 1/4 cups)
8 ounces whipped cream cheese
1/2 cup powdered sugar
1/2 cup to 3/4 cup heavy cream or milk
Instructions: Preheat the oven to 375 degrees F. In a medium bowl, make enough pancake batter according to the package instructions to make 6 pancakes. Whisk the lemon juice into the batter. Let rest in the refrigerator while you make the peaches. Heat an oven-safe 10-inch nonstick skillet over medium heat. Add the butter, brown sugar, cinnamon and a pinch of salt. Cook and mix together until the butter is melted and the mixture is combined. Add the frozen peaches and mix to coat. Let cook for 1 to 2 minutes. Pour the pancake batter over the peach mixture. Transfer to the oven and bake until golden brown and a toothpick inserted in the center comes out clean, 15 to 20 minutes. In a medium bowl whisk together the cream cheese, lemon zest and powdered sugar. Add 1/2 cup heavy cream and a pinch of salt. The icing should be thick but pourable. If needed, whisk in more heavy cream 1 tablespoon at a time until pourable. Remove the pancake from the oven. Slice like a pie and serve each slice drizzled with the icing. ","[Chardonnay, Riesling, Moscato, Sauvignon Blanc]

" 17526,"Grilled Mahi-Mahi, Ceviche-Style 4 skinless mahi-mahi fillets, approximately 2 pounds 2 teaspoons kosher salt 1/2 cup diced red onion 1/4 cup freshly squeezed lime juice 1/4 cup freshly squeezed orange juice 1 tablespoon minced jalapeno 1/4 cup dark brown sugar, packed 1/4 cup tequila 1 tablespoon olive oil 1/4 cup freshly chopped cilantro leaves Instructions: Rub the fillets with kosher salt and set aside. In a non-reactive bowl, combine the onion, lime juice, orange juice, jalapeno, sugar and tequila. Mix to dissolve the sugar, and add the fillets to the bowl. Marinate in the refrigerator for 2 hours, turning the fillets once after 1 hour. Remove the fillets from the marinade and set it aside. Pat the fillets dry with paper towels and lightly coat with the olive oil. Heat a grill to high and place the fillets over direct heat until they are just cooked through - opaque at the center but still moist, approximately 3 to 4 minutes per side. While the fish is grilling, transfer the reserved marinade to a saucepan and heat until it is reduced to about 3/4 cup. Using tongs, remove the fillets to serving plates and divide sauce equally among them. Top with the cilantro. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 17527,"Thai Iced Tea 8 cups water 6 tablespoons Thai tea 1/2 cup sweetened condensed milk, or more to taste Crushed ice Instructions: Bring water to a boil in a medium saucepan. Place tea in a tea sock, add to the boiling water, remove from the heat, and let steep for 5 to 10 minutes, depending on how strong you like your tea. Strain the tea into a pitcher and stir in the condensed milk. Fill 4 highball glasses with crushed ice, pour in the tea, and stir to chill. Add more sweetened condensed milk, if desired. ","[Sauvignon Blanc, Pinot Grigio, Riesling, Gewrztraminer]" 17528,"Sweet Potato Hash 3 strips bacon, chopped 3 tablespoons olive oil 2 medium sweet potatoes, about 8 ounces each, peeled and 1/4-inch diced 1/2 cup chopped red onion 2 cloves garlic, thinly sliced 1 tablespoon pickled jalapenos, chopped 1/2 teaspoon ground cumin Salt and freshly ground black pepper Instructions: In a 13-inch saute pan over medium-high heat, add the bacon and olive oil. When the oil heats and the bacon begins to sizzle, add the sweet potatoes and spread out as much as possible to allow the potatoes to rest in the pan in 1 layer. Leave the potatoes to cook until a quick toss reveals browning on the side in contact with the pan, about 5 minutes. Continue to toss and let stand until most sides of the potatoes are golden and the bacon bits are crisp, 3 to 5 minutes longer. Then add the onions, garlic, jalapenos, cumin and season with a nice pinch of salt and a grind or 2 of pepper. Cook the same way, allowing everything to sit in the heat of the pan for a minute or 2. Taste and re-season if necessary. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 17529,"Black Forest Dessert Pizza 1/4 cup plus 2 tablespoons sugar 2 cups frozen pitted cherries 2 teaspoons fresh lemon juice 1/4 teaspoon almond extract 8 ounces frozen pizza dough, thawed 1 tablespoon unsalted butter, melted 1/2 cup semisweet chocolate chips 1/2 cup heavy cream Grated semi-sweet chocolate for garnish (optional) Instructions: Preheat the oven to 425 degrees F. Combine 1/4 cup sugar and the cherries in a medium saucepan. Cook over medium-high heat, stirring often, until thick and syrupy, 15 to 18 minutes. Stir in the lemon juice and almond extract. Stretch and pat the dough into a 10- to 11-inch round and put on a baking sheet. Brush with the butter and sprinkle with 1 tablespoon of the remaining sugar. Bake until golden brown all over, 10 to 12 minutes. Spread the cherry compote on the pizza crust and sprinkle the chocolate chips over the top. Return to the oven to lightly melt the chocolate, about 1 minute. Whip the cream with the remaining tablespoon sugar until the cream is thick but does not hold a peak. Drizzle the sweetened cream over the pizza and sprinkle with grated chocolate if using. Cut into wedges and serve warm. ","[Merlot, Cabernet Sauvignon, Pinotage, Zinfandel]" 17530,"Fajitas in a Grill Basket 1 teaspoon ground cumin 1 teaspoon dried oregano 1 teaspoon smoked paprika
1/2 teaspoon cayenne pepper
Kosher salt One 1 1/2- to 2-pound skirt steak, sliced into 1-inch strips
3 tablespoons olive oil
3 bell peppers or poblano peppers, sliced into 1-inch strips
1 yellow onion, sliced into rounds
2 chicken breasts (6 to 8 ounces each), sliced into 1-inch strips
Ten to twelve 8-inch flour tortillas
Serving suggestions: sour cream, shredded Cheddar, salsa, hot sauce, cilantro, sliced avocado, lime wedges
Instructions: Prepare a grill for medium-high heat. Place a grill basket on a baking sheet. Mix together the cumin, oregano, smoked paprika, cayenne and 2 teaspoons salt in a small bowl. Add the steak to a large bowl and drizzle with 1 tablespoon oil. Sprinkle a third of the spice blend on the steak and toss until coated. Transfer the steak to one side of the grill basket. Repeat the process first with the peppers and onion, placing them in the middle of the grill basket, and then with the chicken, arranging it on the remaining empty side of the grill basket; try to keep the rows mostly separate (they can overlap slightly). Close and secure the grill basket.
Put the grill basket on the grill and let cook, flipping once, until everything starts to brown and caramelize, and an instant-read thermometer inserted in the thickest part of the chicken registers 165 degrees F, 4 to 6 minutes per side. Remove from the grill, place on a clean baking sheet and open the basket, letting it rest for 5 to 10 minutes. Meanwhile, grill the tortillas until they start to char slightly, about 30 seconds per side.
Divide the meats and vegetables among the tortillas. Serve with desired toppings. ","[Malbec, Tempranillo, Garnacha, Zinfandel]" 17531,"Neelys Sweet Heat Tri Color Salad 1/4 cup olive oil 1 teaspoon ground cumin 1 teaspoon brown sugar 2 tablespoons lime juice 1/2 red onion, diced 1 yellow bell pepper, diced 1 green bell pepper, diced 1 red bell pepper, diced 1/4 cup chiffonade cilantro leaves 2 stalks celery, chopped 2 plum tomatoes, chopped 1 (15-ounce) can black beans Salt and freshly ground black pepper Salad mix 1/2 cup shredded Monterey jack cheese Instructions: For the dressing: Add all the ingredients to a bowl and whisk together. For the salad: Place first 7 ingredients into a large bowl. Drain and rinse black beans. Place into bowl with vegetables. Add salt and pepper, to taste. Drizzle in dressing. Wrap and place in refrigerator 1 hour prior to serving. When ready to serve, place salad mix into a large bowl. Add vegetables to the salad bowl and top with shredded cheese. ","[Chardonnay, Sauvignon Blanc, Vermentino, Tempranillo]" 17532,"Cucumber and Celery Salad 3 tablespoons pickle relish 2 tablespoons cider or red wine vinegar 3 tablespoons extra-virgin olive oil, eyeball it 1 seedless cucumber, quartered lengthwise and sliced 1/2 inch thick (you can use a regular cuke, but seed it and if the skin is waxy, peel it) 5 to 6 ribs celery from the heart, sliced 1/2-inch thick 1/4 cup chopped hot or roasted red peppers or 1/2 small fresh bell pepper, whichever you have on hand 1 small jar marinated mushrooms or artichoke hearts or 1 cup pickled vegetable salad, \giardiniera, chopped Salt and pepper Instructions: Place relish in the bottom of a bowl. Whisk in vinegar then extra-virgin olive oil. Add cucumber, celery, peppers and marinated vegetable of choice to the bowl. Toss salad and adjust salt and pepper, to taste. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 17533,"Roasted Vegetables with Herbed Feta, Pistachio and Pomegranate 1 pound rainbow carrots, cut on a bias into 1-inch chunks 1 pound multicolored mini creamer potatoes, larger ones halved
1 pound Brussels sprouts, halved
1/4 cup extra-virgin olive oil, plus more for drizzling
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 teaspoon coriander seeds
8 ounces feta 3 tablespoons Greek yogurt
1 tablespoon honey
Zest and juice of 1 lemon
1/4 cup fresh mint leaves, chopped
1/4 cup fresh parsley leaves, chopped
2 tablespoons fresh chives, chopped
1/2 cup pomegranate seeds
1/4 cup pistachios, toasted and chopped
Instructions: Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper. Combine the carrots, potatoes and Brussels sprouts in a large bowl. Drizzle with 1/4 cup olive oil and sprinkle with the salt, pepper and coriander. Spread the vegetables on the prepared baking sheet and roast for 15 to 20 minutes. Flip the vegetables and continue to roast until tender and browned all over, 15 to 20 minutes more. Meanwhile, add the feta, yogurt, honey, lemon zest and lemon juice to a food processor and pulse until smooth and creamy, adding a little water if needed to loosen the puree. Add the herbs and pulse until just distributed (you don't want to turn the mixture green; you just want to combine them). Spread the feta mixture on a platter. Arrange the roasted vegetables on top of the feta. Sprinkle the pomegranate seeds and pistachios over the top and finish with a drizzle of olive oil. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]

" 17534,"Homemade Chocolate-Hazelnut Spread 1/2 cup semisweet chocolate chips (3 ounces) 3/4 cup skinned hazelnuts, toasted (about 4 ounces) 2/3 cup sweetened condensed milk, such as Eagle Brand 1 tablespoon honey 1/8 teaspoon kosher salt Toasted baguette slices Sliced fruit, such as apples, pears, pineapple and/or bananas Instructions: Preheat the oven to 350 degrees F. Place the chocolate chips 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 to room temperature.
Grind the nuts in a food processor until pasty (the nuts will be stuck to the sides of work bowl), 1 minute. Scrape down the bowl with a rubber spatula. Add the condensed milk, honey and salt. Blend well, scraping down the bowl as needed. Add the cooled chocolate and pulse until combined. Transfer the spread to a small bowl.
Serve with the toasts and sliced fruit. Cook's Note: The chocolate can also be melted in a microwave. Microwave the chocolate chips in a small microwave-safe bowl in 15-second intervals until the chocolate is very soft. Stir until melted and smooth. ","[Chardonnay, Pinot Grigio, Riesling, Moscato]" 17535,"Green Gazpacho with Edible Flowers 1 English cucumber, chopped 1 1/2 cups seedless green grapes
1 small green bell pepper, chopped
2 scallions, chopped 1 clove garlic
2 cups cubed country bread, crusts removed 1/4 cup blanched almonds 1/4 cup extra-virgin olive oil, plus more for drizzling 2 tablespoons white wine vinegar Kosher salt Edible flowers, for garnish Instructions: Puree the cucumber, grapes, bell pepper, scallions, garlic, bread, almonds, 1/4 cup water, the olive oil, vinegar and 1 teaspoon salt in a blender on high speed until very smooth, at least 1 minute. Transfer to a bowl; refrigerate 1 hour. Thin the gazpacho with 1 to 2 tablespoons cold water, if needed, and season with salt. Divide the gazpacho among small bowls and drizzle with olive oil. Top with edible flowers.
","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 17536,"10-Minute White Bean Soup with Toasted Cheese and Tomato 1/2 cup dry white wine 2 sprigs fresh rosemary, each about 6 inches long 2 sprigs fresh thyme 2 1/2 cups low-sodium chicken or vegetable broth Two 15-ounce cans of cannellini or other white beans, strained and rinsed 1 small shallot, peeled, trimmed and halved 1 small garlic clove, peeled, trimmed and halved 1 tablespoon olive oil 1 tablespoon unsalted butter Kosher salt and freshly ground black pepper 4 slices crusty sourdough bread (each about 1-inch thick; 8 ounces total), 3/4 cup shredded part-skim mozzarella cheese 2 plum tomatoes, seeded and chopped (about 1 cup) 1/4 cup grated Parmesan Instructions: Position a rack about 4 inches from the broiler heat source, and preheat. Bring the wine, rosemary, thyme and 2 cups of the chicken broth to a boil in a covered medium saucepan over high heat. Reduce to a bare simmer. Puree the beans, shallots, garlic, oil, butter, remaining 1/2 cup chicken broth, 1/2 teaspoon salt, a few grinds of pepper and 1/2 cup of the simmering broth in a blender until completely smooth and emulsified, about 2 minutes. Meanwhile, lay the bread slices on a rimmed baking sheet, and top evenly with the mozzarella. Broil until the tops are browned and bubbling, 1 to 2 minutes; remove from the oven. Divide the tomatoes evenly among the toasts, and top with the Parmesan. Remove the herb sprigs from the simmering broth; set aside. Whisk the bean puree into the broth, and return it to a gentle boil. Ladle the soup into bowls, and garnish with the reserved herb sprigs and a few grinds of black pepper. Serve with the cheese toasts. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]" 17537,"Loaded Oatmeal-Raisin Cookies 1 1/2 cups walnut halves, roughly chopped 1 cup sweetened shredded coconut flakes 1 cup golden raisins 1 3/4 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 1/2 teaspoon fine salt 2 sticks (16 tablespoons) unsalted butter, softened 1 1/4 cups packed brown sugar 1/2 cup granulated sugar 2 large eggs 2 tablespoons whole milk 2 teaspoons pure vanilla extract 2 1/2 cups old-fashioned rolled oats Instructions: Preheat the oven to 375 degrees F. Spread the walnuts on a rimmed baking sheet and toast, stirring occasionally, until golden and fragrant, about 8 minutes. Spread the coconut on another rimmed baking sheet and toast, stirring occasionally, until golden brown, about 5 minutes. Let the nuts and coconut cool. Cover the raisins with hot water in a small bowl; set aside. Meanwhile, whisk the flour, baking soda, cinnamon, nutmeg and salt together in a small bowl. Add the butter, brown sugar and granulated sugar to the bowl of a stand mixer fitted with a paddle attachment (or a large bowl if using a hand mixer) and beat on medium speed until creamy. Beat in the eggs, one at a time, until incorporated. Beat in the milk and vanilla until blended. Reduce the speed to low and gradually beat in the flour mixture. Beat in the oats, raisins, walnuts and coconut. Drop the dough by rounded tablespoons onto ungreased baking sheets. Bake until golden brown, about 12 minutes, switching the positions of the baking sheets halfway through. Cool the cookies on the sheets on wire racks for 1 minute, then transfer to the racks to cool completely. ","[Chardonnay, Riesling, Pinot Grigio, Sparkling wine]

" 17538,"Grilled Flat Bread 1 pound refrigerator pizza dough, room temperature 2 tablespoons reserved marinade from Garlic, Lemon, and Herb Rubbed Legs Instructions: Preheat grill or gill pan over medium heat. Cut the dough in half and save 1 half for the round 2 recipes. On a lightly floured work surface roll the remaining half out into a rectangular shape about 1/4-inch thick. Place the dough onto an oiled grilled grate. Brush the top with half of the reserved marinade. Grill for 4 minutes. Flip the bread and top with remaining marinade and grill for another 3 minutes. Remove bread from the grill to a cutting board, cut into pieces and serve warm. ","[Chardonnay, Sauvignon Blanc, Vermentino, Ros]" 17539,"Stir-Fried Beef with Green Beans and Peanut Sauce 2 large egg whites 1 teaspoon sesame oil 2 tablespoons cornstarch Kosher salt and freshly ground black pepper 1 pound boneless beef top round, sliced paper-thin against the grain 8 fresh chives, minced 1/2 cup peanut oil 1-inch piece fresh ginger, peeled and minced 2 garlic cloves, minced 2 green onions, white and green parts, chopped 1 dried red cl 3/4 pound green beans, halved on the bias 1/2 cup chicken broth 2 tablespoons low-sodium soy sauce 1 tablespoon rice vinegar 1 tablespoon sugar 3 tablespoons creamy peanut butter 2 strips orange peel 1/4 cup roasted peanuts, chopped Instructions: In a mixing bowl, whisk together the egg whites, sesame oil, and 1 tablespoon of the cornstarch until foamy; season with salt and pepper. Add the beef and chives, toss to coat in the marinade and stick it in the refrigerator for 30 minutes. Pour the peanut oil in a large skillet or wok and place over high heat. When the oil is smoking hot, add 1/2 of the beef. (If you fry all the meat at once the oil temperature will drop and the beef will stew instead of crisp.) Fry for 2 minutes then remove to a paper towel to drain; repeat with the remaining beef. Very carefully drain all but 2 tablespoons of the hot oil into a safe container. Stir-fry the ginger, garlic, green onions, and cl in the remaining oil until they perfume. Add the green beans; season with salt and pepper. Stir-fry the beans for 2 minutes until crisp-tender; remove from the pan. Mix the chicken broth with the remaining tablespoon of cornstarch to make a slurry and add it to the pan. Add the soy sauce, vinegar, sugar, peanut butter, and orange peel. Simmer until the sauce is thick, about 5 minutes. Return the beef and green beans to the pan, tossing to coat in the sauce. Garnish with chopped peanuts and serve with rice. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Tempranillo]

" 17540,"Johnny Garlic's Grilled Peppered Steak with Cabernet Balsamic Sauce 2 pounds flank steak or tri-tip, cut into 8-ounce pieces 4 tablespoons black peppercorns, lightly cracked 2 tablespoons kosher salt 3 tablespoons extra-virgin olive oil 1/4 cup red onion, minced 1 tablespoon garlic, minced 1 cup Cabernet Sauvignon 1/2 cup balsamic vinegar 2 tablespoons brown sugar Instructions: Preheat grill to high heat. Cut flank steak into 8-ounce portions and lightly tenderize with mallet. Dust with crushed black pepper and kosher salt. Press salt and pepper into steak with the palm of hand. Transfer steaks to a baking dish and place in the refrigerator. Let marinate for 4 to 8 hours. In a medium sauce pan over medium heat, add extra-virgin olive oil and onions and lightly saute until onions are caramelized. Add garlic and cook until garlic begins to turn brown. Deglaze with wine and balsamic vinegar. Add sugar and let simmer and reduce for 20 to 30 minutes until mixture reduces to 3/4 cup. Place steaks over a hot grill. Move once on first side to mark the steaks, cook for 5 minutes and flip, again only moving once to mark steak, cook for 4 minutes. When desired doneness is achieved, remove steaks from grill and let rest for 3 to 4 minutes. Strain wine mixture and return to heat to reduce for 5 more minutes or until thick syrup is created. Serve with the steaks. ","[Cabernet Sauvignon, Syrah, Malbec, Pinot Noir]" 17541,"Mango Lassi 2 ripe, sweet mangos 1 1/2 cup plain nonfat yogurt 2 tablespoons honey 2 cups ice (1 tray of ice) Instructions: Peel and dice the mango and puree in the blender. Add the rest of the ingredients and puree until the ice is crushed and the drink is frothy. Serve in tall glasses with additional ice, if desired. ","[Sauvignon Blanc, Moscato, Riesling]" 17542,"Peanut Butter Ice Cream 1/2 cup peanut butter 4 frozen peeled bananas, chopped
Instructions: Add the peanut butter and bananas to a food processor and blend until smooth. Enjoy immediately or transfer to a container and store in the freezer. ","[Chardonnay, Riesling, Gewrztraminer]" 17543,"Sweet and Sticky Pork Ribs 3 pounds pork spareribs 4 cloves garlic, minced
1 tablespoon chopped fresh rosemary
1 tablespoon packed dark brown sugar
1 tablespoon balsamic vinegar
1 1/2 teaspoons kosher salt
1/2 teaspoon cayenne pepper
1 cup balsamic vinegar 1 cup ketchup
1/2 cup apple cider vinegar
1/4 cup honey
2 tablespoons whole grain mustard
1 tablespoon molasses
2 teaspoons Worcestershire sauce
1 1/2 teaspoons hot sauce
1/4 teaspoon kosher salt
Instructions: For the ribs: Place the ribs in a roasting pan, cutting the racks in half to fit if necessary. Combine the garlic, rosemary, brown sugar, balsamic vinegar, salt and cayenne in a small bowl, and rub the mixture evenly all over the ribs. Allow the ribs to marinate in the refrigerator for at least 1 hour and up to 4 hours. Place a rack in the center of the oven and preheat the oven to 425 degrees F. Pour 1/2 cup water into the roasting pan and cover the pan tightly with aluminum foil. Roast the ribs until the meat is very tender and separate easily from the bone, about 1 1/2 hours. While the ribs are roasting make the BBQ sauce. For the sauce: Place the balsamic vinegar in a medium saucepan over medium-high heat. Bring to a boil then lower the heat to medium and cook the vinegar until it is reduced by a third, about 8 minutes. Whisk in the ketchup, apple cider vinegar, honey, mustard, molasses, Worcestershire, hot sauce and salt. Bring the the sauce back to a boil then lower the heat and simmer until thickened, 15 to 20 minutes, stirring occasionally. Remove from the heat and let cool to room temperature. To finish, remove the ribs from the oven and transfer to 2 aluminum-foil-lined baking sheets. Increase the oven temperature to 450 degrees F. Brush both sides of the ribs generously with the BBQ sauce and bake uncovered for 10 minutes, until the sauce is browned and sizzling. Allow the ribs to rest for 10 minutes before slicing. ","[Cabernet Sauvignon, Merlot, Malbec, Zinfandel]" 17544,"Slow Cooker Spicy Short-Rib Noodle Soup 12 English-cut short ribs (about 6 pounds) 4 cups low-sodium chicken broth 1/3 cup soy sauce 1/4 cup sugar 3 tablespoons finely grated peeled fresh ginger 2 tablespoons gochujang (Korean red cl paste), plus more for serving 2 tablespoons dark (toasted) sesame oil 4 cloves garlic, finely chopped 1 bunch scallions (white and green parts, separated), thinly sliced 10 to 12 ounces medium-thick rice noodles (also called rice sticks or jantaboon) 1 carrot, finely grated 1 small Kirby cucumber, thinly sliced 1/2 cup cilantro leaves, torn 2 limes, cut into wedges Instructions: Remove any silver skin from the surface of the short ribs, and then make 2 cuts across the grain, through the meat down to the bone. (See how-to photo.) Put the ribs in the slow cooker. Whisk together the broth, soy, sugar, ginger, cl paste, sesame oil, garlic, and scallion whites. Pour over the ribs. Cover and cook on HIGH for 6 hours. About 30 minutes before serving, put the rice noodles in a bowl with hot water to cover. Soak until tender and pliable, about 30 minutes. Skim any fat that may collect on top of the beef broth and discard. Divide the noodles among 6 large shallow bowls and ladle the broth over top. (Cut the meat from the ribs if desired.) Divide the meat evenly among the bowls. Garnish as desired with the carrots, cucumber, cilantro, lime and the remaining green parts of the scallion and more cl paste, if desired. ","[Malbec, Syrah, Tempranillo, Barbera]" 17545,"Real Time Cooking -- Out of the Fridge and Pantry Garlic Ginger Thin soy sauce Rice wine vinegar Sesame oil Oyster sauce Hoisin sauce Sambal Fish sauce (3 Crab brand) Nori Miso Wasabi Sake Thai bird chiles Coconut milk Chicken stock, low sodium Rices: sushi, jasmine, long grain, risotto Noodles: chow mein, rice stick, mung bean Scallions Cilantro Serrano chiles (or jalepenos) Limes Onions Lemongrass Kaffir lime leaves Wonton skins Lumpia wrappers Veggies: zucchini, spinach, peppers, iceberg lettuce Ground chicken or meat, chicken thighs Rock shrimp, bay scallops or some fish fillet Instructions: . ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 17546,"Steamed and Curry Flashed Oysters Romaine, banana or Napa cabbage leaves for steaming 1 dozen shucked oysters 1 tablespoon ginger, fine julienne 1/4 cup scallions, finely sliced 1 lime, juiced Fresh coarse cracked black pepper 1/2 cup curry oil (1/4 cup curry powder, water to make a paste and 1/2 cup canola oil, whisk together and let stand for 2 hours. Use only the top yellow oil.) Rock salt, for plating Instructions: Prepare a large steamer basket lined with romaine, banana leaves or Napa cabbage. Top each oyster with ginger, scallions, a squirt of juice and black pepper. Steam hard for 3 to 5 minutes until the oysters are warm to hot in the middle. Meanwhile, heat the curry oil to very hot. Place the steamed oysters on a bed of rock salt. PLATING Flash each oyster with 1 teaspoon of oil. Serve as soon as possible. WINE: Veuve Clicquot Champagne, Blanc de Blanc ","[Veuve Clicquot Champagne, Blanc de Blanc]

Given the following recipe, provide the wine types that would pair well with the recipe. Return a list of the wine types only. recipe: Baked Ziti with Meat Sauce 8 oz ziti pasta 1 lb ground beef 1 onion, chopped 2 cloves garlic, minced 1 cup tomato sauce" 17547,"Four Cheese Mushroom and Bacon Baked Pasta Kosher salt and freshly ground black pepper 2 tablespoons extra-virgin olive oil 4 garlic cloves, thinly sliced One 28-ounce can plum tomatoes, crushed by hand One 15-ounce can plum tomatoes, crushed by hand 1 cup fresh ricotta 1 pound dried farfalle 8 ounces bacon, finely chopped 1 pound cremini mushrooms, thinly sliced 1 1/2 cups shredded Asiago cheese 1 cup grated pecorino 1 1/2 cups shredded mozzarella Instructions: Preheat oven to 450 degrees F. Bring a large pot of salted water to a boil. Heat the oil in a medium saucepan over medium heat. Add the garlic and red pepper flakes and cook, stirring, until the garlic is golden, about 2 minutes. Add both cans of the tomatoes and 1 cup of water. Increase the heat to medium-high and bring to a simmer. Reduce the heat slightly and simmer rapidly, uncovered, until thick, 15 to 20 minutes. Stir in the ricotta and season with salt and pepper. While the sauce simmers, put the bacon in a large skillet and cook over medium heat, stirring often, until crispy, about 10 minutes. Transfer to a large bowl with a slotted spoon. Discard all but about 2 tablespoons of the bacon drippings from the skillet then add the mushrooms and cook, stirring, until golden brown, about 8 minutes. Add the mushrooms to the bowl with the bacon. Cook the farfalle in the boiling water until very al dente, about 2 minutes less than the package directions. Drain the pasta and add it to the bowl. Add the tomato sauce, the Asiago and half of the pecorino to the bowl and stir well to combine. Transfer the pasta to a 3- to 4-quart baking dish and top with the mozzarella and the remaining pecorino. Bake, uncovered, until browned, about 15 minutes. Let the pasta rest for about 10 minutes before serving. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Barbera]" 17548,"Waffle Brownies 1 box brownie mix, prepared according to directions 1 egg (in addition to any eggs the brownie mix requires) Cooking spray Instructions: Preheat a waffle iron. Mix the egg into the prepared brownie batter. Place about 2 tablespoons to 1/4 cup brownie batter into the waffle iron, depending on the waffle iron instructions and capacity. Cook until done, about 5 minutes. ","[Chardonnay, Merlot, Cabernet Sauvignon, Zinfandel]" 17549,"French Toast Roll-Ups 2 large eggs, beaten to blend 1/3 cup milk 2 tablespoons granulated sugar 1 teaspoon vanilla extract 1/2 teaspoon ground cinnamon 1/4 teaspoon kosher salt 12 slices soft white sandwich bread 2 tablespoons unsalted butter Confectioners' sugar, for serving Maple syrup, for serving 2 bananas, halved and thinly sliced 12 medium strawberries, roughly chopped 1/4 cup cream cheese, at room temperature 1 1/2 cups blueberries 1/4 cup creamy peanut butter 1/2 apple, thinly sliced and cut into matchsticks 6 thin slices Cheddar, halved 12 pre-cooked breakfast sausage links Instructions: For the roll-ups: Whisk together the eggs, milk, granulated sugar, vanilla, cinnamon and salt in a medium bowl until completely combined. Set aside until ready to use. Using a rolling pin, roll each slice of bread to flatten and make more pliable. Trim the crust off each slice. For the banana-strawberry: Arrange a few slices of banana along the bottom edge of a slice of bread making a 1-inch strip of banana all the way across. Top with a line of chopped strawberries (about 1 tablespoon), being careful not to put too many down or you might not be able to roll it up. Starting with the side of the bread with the fruit, carefully roll into a tight log so that the fruit is snugly wrapped in bread. Continue with remaining bread and fruit. For the blueberry and cream cheese: Spread 1 teaspoon cream cheese in a 3/4-inch strip along the bottom of a slice of bread. Top with 2 rows of blueberries (about 2 to 3 tablespoons) being careful not to put too many down or you might not be able to roll it up. Starting with the side of the bread with the fruit, carefully roll into a tight log so that the fruit is snugly wrapped in bread. Continue with the remaining bread and fillings. For the apple-peanut butter: Spread 1 teaspoon peanut butter in a 3/4-inch strip along the bottom of a slice of bread. Top with some apple, being careful not to put too much down or you might not be able to roll it up. Starting with the side of the bread with the fruit, carefully roll into a tight log so that the fruit is snugly wrapped in bread. Continue with the remaining bread and fillings. For the sausage and cheese: Lay half a slice of Cheddar along the bottom of a slice of bread. Top with a cooked sausage link. Starting with the side of the bread with the sausage, carefully roll into a tight log so that the sausage is snugly wrapped in bread. Continue with the remaining bread, cheese and sausages. For cooking: Dip each roll-up in the reserved egg mixture and turn to coat all sides, making sure that the egg seals up the exposed edge so that the roll-up doesn't unravel. Repeat with the remaining roll-ups. Heat 1 tablespoon butter in a large nonstick skillet over medium heat and cook half of the roll-ups, gently pressing down on each roll-up to make a flat edge against the pan, until all 4 sides are golden brown, about 1 minute per side. Transfer to a plate and cover to keep warm. Repeat with the remaining tablespoon butter and remaining 6 roll-ups. Dust with confectioners' sugar and serve with maple syrup on the side. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 17550,"Panettone French Toast Casserole Unsalted butter, for greasing the dish 1 large panettone (about 2 pounds) 1 1/2 cups cherry jam 8 ounces cream cheese, at room temperature 3 1/2 cups half-and-half 6 large eggs 1/4 cup granulated sugar 1 teaspoon pure vanilla extract 1/2 teaspoon ground cinnamon 1/4 teaspoon kosher salt 1/2 cup blanched sliced almonds Confectioners' sugar, for dusting Instructions: Grease a 2 1/2- to 3-quart casserole dish with butter; set aside. Cut the panettone into 1-inch-thick slices (you should get about 5 or 6); if you have an odd number of slices, cut one in half. Spread the jam on half the slices. Spread the cream cheese on the other half. Press 1 slice of each together to form sandwiches. Cut the sandwiches into 1-inch squares, and arrange haphazardly in the prepared dish. (Don't worry; this can be a little messy. If the sandwich pieces come apart, just spread them out to fill in the spaces evenly. There's no need to re-form the pieces into sandwich squares.) Whisk together the half-and-half, eggs, granulated sugar, vanilla, cinnamon and salt in a large bowl until combined. Pour evenly over the panettone in the dish. Cover with plastic wrap, and refrigerate for at least 6 hours up to overnight. Preheat the oven to 350 degrees F. Remove the plastic wrap from the dish, and push down on the casserole. Sprinkle the almonds on top. Bake until puffed and golden brown and the custard is set (the center of the casserole will feel firm when touched), about 1 hour 10 minutes. If the top starts to brown too quickly, loosely cover with foil. Let cool for 20 minutes before serving warm or at room temperature with a dusting of confectioner's sugar. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 17551,"Mussels With Tomatoes and Salami 3 tablespoons extra-virgin olive oil 8 cloves garlic, thinly sliced
1/4 pound salami, thinly sliced and cut into strips 1 teaspoon fennel seeds, crushed Pinch of red pepper flakes 1 tablespoon tomato paste 1/2 cup dry white wine or low-sodium chicken broth 5 plum tomatoes, chopped Kosher salt 4 pounds mussels, scrubbed and debearded 1/2 cup torn fresh basil Crusty bread, for serving (optional) Instructions: Heat the olive oil in a large pot over medium-high heat. Add the garlic, salami, fennel seeds and red pepper flakes and cook, stirring, until the garlic is just golden, 2 to 3 minutes. Add the tomato paste and cook, stirring, 30 seconds. Add the wine, tomatoes, 1/4 cup water and 1/4 teaspoon salt and bring to a simmer. Add the mussels, cover and cook, stirring occasionally, until they are wide open and look plump on the inside, 6 to 9 minutes. Discard any mussels that haven't opened after 10 minutes. Stir in the basil. Serve with bread.
Photograph by Antonis Achilleos ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 17552,"Honey-Sriracha Chicken Wings 1/2 cup honey 1/2 cup sriracha 1/4 cup soy sauce 1 tablespoon sesame oil Juice of 1/2 lime (about 1 tablespoon) Canola or peanut oil, for frying 1 3/4 cups cold water 1 cup cornstarch 1 cup all-purpose flour Kosher salt and freshly ground black pepper 2 pounds chicken wings (14 to 16 pieces), split and tips removed 2 scallions, thinly sliced on an angle, for garnish Instructions: Whisk together the honey, sriracha, soy sauce, sesame oil and lime juice in a small saucepan and bring to a boil over medium heat. Reduce the heat to low and simmer until the sauce comes together, about 5 minutes. Transfer to a large bowl and set aside. Fill a large Dutch oven halfway with canola oil and heat over medium-high heat to 350 degrees F. Place a wire rack in a rimmed baking sheet and set aside. Whisk together the cold water, cornstarch, flour, 2 teaspoons salt and 1/4 teaspoon pepper in a large bowl until smooth. Add the chicken and toss to coat. Lift the chicken pieces out of the batter one at a time, letting the excess batter drip back into the bowl, and gently place in the hot oil; work in batches and try to keep the wings separated in the oil. Fry until golden, adjusting the heat as necessary to keep the oil temperature at 350 degrees F., 8 to 9 minutes per batch. Remove the chicken with a spider or slotted spoon and set on the prepared wire rack to drain briefly. Then, while the wings are still hot, toss them in the honey-sriracha sauce to evenly coat. Transfer to a serving plate and sprinkle with the scallions.
","[Chardonnay, Sauvignon Blanc, Riesling, GSM]

" 17553,"Oyster Rocks at the Rib 2 1/2 pounds fresh steamed spinach, drained 1 medium onion, minced 1 cup grated Parmesan 4 tablespoons (1/2 stick) butter, melted 1/4 cup white wine 1/2 teaspoon cayenne pepper 1/2 teaspoon black pepper 2 dozen fresh raw oysters 6 large slices ripe red tomato, quartered 6 large slices provolone cheese, quartered Lemon wedges, for serving Hot sauce, for serving Instructions: Preheat the oven to 400 degrees F.
In a small bowl combine the spinach, onion, Parmesan, butter, wine, cayenne pepper, and black pepper. Shuck the oysters and leave them on the half shell. Top with a heaping tablespoon of the spinach mixture and arrange them on a baking sheet. Bake for approximately 10 minutes. Remove from the oven and top each with a slice of tomato and cheese. Return to the oven and bake until the cheese melts.
Transfer the oysters to a serving platter and serve with a wedge of lemon and good hot sauce. Enjoy!
","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 17554,"Ginger Beer Margarita 1 1/2 ounces silver tequila 1/2 teaspoon fresh lime zest 1 ounce fresh lime juice
1 ounce fresh orange juice
Simple syrup, optional
3 ounces ginger beer, cold
Lime wedge, for garnish
Instructions: Combine the tequila, lime zest, lime juice, orange juice and a few ice cubes in a cocktail shaker and shake for 10 seconds. Pour into a rocks glass over ice. Taste, and stir in some simple syrup if you'd like it sweeter. Top off with the ginger beer and garnish with a lime wedge. ",[Ginger Beer] 17555,"Provencal Vegetable Gratin 5 tablespoons extra-virgin olive oil, plus more for dish 2 medium onions, thinly sliced 3 medium cloves garlic, minced 2 1/2 teaspoons kosher salt 1/4 cup fresh basil leaves, torn 2 teaspoons chopped fresh thyme leaves 5 to 6 medium plum tomatoes, sliced into 1/4-inch rounds 2 medium zucchini, sliced into 1/4-inch rounds 2 medium yellow summer squash, sliced into 1/4-inch rounds 1/2 cup finely grated Parmesan Instructions: Preheat the oven to 375 degrees F. Lightly grease a 7 by 11-inch baking dish with olive oil. Heat 2 tablespoons of the olive oil in a large skillet over medium low heat. Add onions, garlic and 1 teaspoon of the salt. Cook, stirring occasionally, for 5 minutes, until completely softened and cooked but not browned. Stir in the basil and thyme. Spread on the bottom of the prepared baking dish. Toss the sliced vegetables with the remaining olive oil and salt, and pepper. With the long side of the baking dish facing you, alternate the sliced vegetables in compact upright rows on top of the onion mixture. Cover the dish with aluminum foil and bake until the vegetables are softened, about 30 to 35 minutes. Uncover and sprinkle with the Parmesan. Continue baking until cheese begins to brown, about 20 minutes or so. Serve hot or at room temperature. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 17556,"Texas-Style Chili 3 dried New Mexico chiles, stemmed and seeded 2 dried pasilla chiles, stemmed and seeded 2 dried guajillo chiles, stemmed and seeded 2 tablespoons vegetable oil, plus more if needed 2 1/2 pounds cubed beef stew meat (1- to 1 1/2-inch pieces)
Kosher salt and freshly ground pepper 1 onion, chopped
3 cloves garlic, minced
2 teaspoons ground cumin 2 cups low-sodium beef broth 1 corn tortilla, torn
2 tablespoons packed brown sugar 1 tablespoon apple cider vinegar Instructions: Toast the chiles in a small dry saucepan over medium heat until pliable, 5 minutes. Remove from the heat. Add 1 cup water, cover and let soften, 5 minutes. Transfer to a blender and puree. Heat the oil in a large pot over medium-high heat. Toss the meat with 2 teaspoons each salt and pepper. Brown the meat in batches, about 5 minutes; remove. Add more oil if the pot is dry. Add the onion and a pinch of salt. Cook until softened, 3 to 5 minutes. Stir in the garlic and cumin.
Add 3 cups water, the beef broth, cl puree, meat, tortilla and brown sugar; stir. Reduce the heat, partially cover and gently simmer, stirring occasionally, until the meat is very tender, 2 hours 15 minutes to 2 hours 45 minutes. If the chili is not thick enough, uncover, increase the heat and continue to simmer. Stir in the vinegar and season with salt and pepper. ","[Malbec, Tempranillo, Zinfandel, Barbera]" 17557,"Cajun Crab Stuffed Pepperoncini 36 pepperoncini 1 pound cream cheese, room temperature 8 ounces crab claw meat, shredded 1 1/2 tablespoons Cajun seasoning 1 tablespoon hot sauce 1 teaspoon dried thyme leaves Chopped fresh parsley leaves Instructions: Cut the stem end off the pepperoncini and carefully scrape out the seeds. Set aside. Beat the cream cheese in the bowl of a mixer with the paddle attachment. Add the crab and continue to mix. Add the Cajun seasoning, hot sauce, and thyme and mix until blended. Place the mixture into a pastry bag and pipe into the seeded pepperoncini. Dip the cream cheese end of the pepperoncini in the chopped parsley before serving and transfer directly to a serving tray. ","[Chardonnay, Sauvignon Blanc, Riesling, Ros]" 17558,"Goat Cheese Souffles 1/2 cup butter 1/2 cup flour 4 cups milk 7 ounces goat cheese 4 tablespoons grated Parmesan cheese 6 tablespoons flat leaf parsley, chopped 4 tablespoons fresh thyme, chopped 6 egg yolks 8 egg whites Salt and pepper, to taste 1 1/2 cups heavy cream Instructions: Preheat oven to 350 degrees F. Melt the butter in a heavy saucepan. Add flour and stir to combine. Cook lightly for 2 minutes. Add milk and continue to cook for about 5 additional minutes. Remove from heat and add cheeses and herbs. Continue stirring until all the cheese is melted. Transfer the mixture to a bowl and add the egg yolks, 1 at a time. Stir rapidly so as not to cook the eggs. In another bowl beat the egg whites until firm peaks form, but not dry and stiff. Gradually fold whites into the cheese mixture. Pour souffle batter into 24 (6-ounce) ramekins, filling almost to the top. Bake in a water bath for about 35 minutes. Before serving, run a knife around the edge of each souffle and release them upside-down onto a buttered baking pan. Place 1 tablespoon of cream on top of each souffle and bake for about 15 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 17559,"Grilled Mushrooms with Garlic and Parsley Butter 1 pound butter, room temperature 3 garlic cloves, minced 1/2 cup finely chopped parsley, plus 1 tablespoon Salt and pepper 1 pound medium size mushrooms Olive oil Instructions: Preheat a grill. Preheat the oven to 350 degrees F. Combine butter, garlic, and 1/2 cup of the parsley, and mix well. Season with salt and pepper, to taste. To prepare the mushrooms, remove stems, lightly coat with olive oil, and grill until tender. Place a spoonful of the butter mixture on each mushroom, and bake until butter is melted, approximately 3 minutes. To serve, place on large platter, and sprinkle with remaining parsley. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 17560,"Cincinnati Chili 2 tablespoons vegetable oil 2 onions, chopped 2 cloves garlic, minced 2 tablespoons chili powder 2 tablespoons sweet paprika 1 1/2 teaspoons ground cumin 1 teaspoon ground allspice 1/2 teaspoon ground coriander 1 1/2 teaspoons ground cinnamon 1/4 to 1/2 teaspoon cayenne pepper 1/4 teaspoon ground cloves 1 1/2 pounds ground beef chuck Kosher salt 1 6-ounce can tomato sauce 1 cup diced tomatoes 1 bay leaf 2 tablespoons chopped unsweetened chocolate 1 tablespoon cider or red wine vinegar 2 tablespoons Worcestershire sauce Freshly ground pepper 12 ounces spaghetti 1 19-ounce can kidney beans, drained and rinsed 1 pound grated cheddar cheese Oyster crackers, for serving (optional) Instructions: Heat the oil in a medium Dutch oven or heavy pot over medium heat. Add half the chopped onions and the garlic and cook until soft, stirring, about 5 minutes. Add the chili powder, paprika, cumin, allspice, coriander, cinnamon, cayenne and cloves. Cook, stirring, until fragrant. Add the beef and cook the mixture, stirring, until the beef is no longer pink, about 5 minutes. Add 1 tablespoon salt. Add the tomato sauce, diced tomatoes, bay leaf and 1 1/2 cups water; simmer the mixture, uncovered, stirring occasionally, until slightly thicker. Add the chocolate, vinegar and Worcestershire and cook until the mixture is thickened but still soupy, about 15 more minutes. Meanwhile, bring a large pot of salted water to a boil over high heat. Cook the spaghetti according to the package directions. Drain well. Discard the bay leaf and season the chili with the freshly ground pepper. Divide the spaghetti among bowls and top with the chili, beans, remaining onion and cheddar. Serve with the oyster crackers if desired. ","[Syrah, Tempranillo, Garnacha, Barbera]" 17561,"Squid and Ring Pasta Salad 1 medium yellow squash, seeds removed, skin left on cut into 1/4 inch dice 8 ounces pasta, preferably little \ring\ circle pasta or else rotini 4 ripe plum tomatoes, seeded and cut into 1/4 inch dice 1/3 cup or so mustard vinaigrette (2 teaspoons mustard, 1 tablespoon red wine vinegar and 1/3 cup olive oil, whisked together) Olive oil 3/4 pound cleaned squid, bodies cut into 1/4 inch rings; tentacles, split lengthwise into strips 1 teaspoon minced garlic Salt and pepper Instructions: Bring lots of water to a boil. Set diced squash in a sieve; plunge sieve in boiling water and blanch the squash for a minute. Remove blanched squash, pat dry and add to a mixing bowl. Add the pasta to the boiling water and cook until al dente. When done, drain, refresh under cold water and pat dry. Meanwhile add diced tomatoes to the mixing bowl with the squash and add the vinaigrette. In a nonstick skillet add a little bit of olive oil. Add the squid and saute just for a minute or until rings turn opaque (don't cook longer than 2 minutes or they will turn tough) When they squid rings turn opaque, add the garlic, saute for a few seconds and remove from heat. When pasta is done, drain and run under cold water to stop the cooking; dry and add to mixing bowl. Add the squid with olive oil and garlic and toss all of the ingredients together. Season to taste with salt and pepper. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 17562,"Spicy Onion Rings Canola or peanut oil, for frying 1 tablespoon ground cayenne pepper 1 tablespoon smoked paprika 1 teaspoon garlic powder 1/2 teaspoon dried basil 1/2 teaspoon dried oregano 1/4 teaspoon freshly ground black pepper 1/4 teaspoon sea salt 1 cup all-purpose flour 1/2 cup cornmeal 3 large yellow onions, thinly sliced in rounds Instructions: In a high-sided saucepan, heat the oil over medium heat until it reaches 350 degrees F.
Mix together the cayenne, paprika, garlic powder, basil, oregano, black pepper and sea salt in a small bowl.
Whisk together the flour and cornmeal in a medium bowl. Toss the onion rings in the flour mixture to coat. Deep-fry the onion rings in 2 batches until crispy and lightly golden, 3 to 5 minutes. Drain on a paper towel for 1 minute, and then transfer to a large bowl. Add a large pinch of the spice mixture, and toss the onion rings to evenly distribute the seasoning.
Season with more salt if desired, and serve immediately. ","[Rioja, Tempranillo, Garnacha, Barbera]" 17563,"Curried Shepherd's Pie with Mustard Salad 2 cups gratin, mashed 1/2 tablespoon madras curry powder 1/2 cup chopped flat leaf parsley 1 cup chopped up steak 1/2 cup shredded Gruyere cheese 2 to 4 individually sized round baking crocks Mustard Salad, recipe follows 1 tablespoon pommery mustard 1 tablespoon rice wine vinegar 1 teaspoon sugar 1/2 cup mustard oil, recipe follows Salt and black pepper to taste 4 cups mesclun mix 2 tablespoons dry mustard powder 1 teaspoon turmeric 1 teaspoon salt Water, to make a paste 2 cups canola oil Instructions: Pre-heat the oven to 375 degrees. In a large bowl, mix the mashed gratin with the curry powder and parsley. Fill crock 1/3 full with curried mash. Top with chopped steak, then top again with mash. Sprinkle on cheese and bake for 25 to 30 minutes until bubbling hot. If top is not golden brown, switch oven to broiler and color the tops. This recipe utilizes the leftovers from above: In a bowl, mix mustard, vinegar and sugar. Whisk in the oil. Season. Toss lightly with mesclun.
PLATING Place crock on one side of an oval plate, the salad on the other. Wine Suggestion: Fife Attitude 1996 In a bowl, whisk mustard, turmeric and salt with water to form a paste. Whisk in oil and let stand overnight. Mixture will separate, don't remix before using, you want to use the clear flavored oil off the top. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 17564,"Chicken Chow Mein 1/2 lb of egg noodles 1/4 skinless, boneless chicken breast or thighs 4 green onions, thinly sliced 2 carrots, peeled and shredded 2 cups of sugar snap peas 2 TBS of finely chopped ginger 2 cloves of finely chopped garlic 2 TBS rice wine vinegar 1/4 of soy sauce 2 tbsp of sesame oil 2 TBS of brown sugar 1 tbsp of corn starch 6 shitake mushrooms, sliced 3 TBS canola oil Instructions: Bring a large sauce pan, 3/4 full to a boil. Add noodles, until tender, approx. 2 min. Drain into a colander. Rinse under cold water, set aside. In a large frying pan under high heat, add oil. When oil is hot, add chicken, ginger and garlic. Cook until chicken turns opaque. Approx. 1 minute. Add snap peas, carrots, green onions, shitake mushrooms and cook for another minute.
In a separate bowl, add soy sauce, sesame oil, brown sugar, corn starch, rice wine vinegar and mix. When chicken and snap pea mixture is cooked add soy sauce, sesame oil ingredients to pan. Let mixture thicken for 1 minute. Toss noodles, then serve. ","[Sauvignon Blanc, Pinot Grigio, Gewrztraminer, Chenin Blanc]" 17565,"Zarzuela de Mariscos 1/2 cup Spanish olive oil 2 large onions, finely chopped 4 large cloves garlic, finely chopped 2 red bell peppers, cored, seeded, and cut into 1/4 inch strips 2 ounce prosciutto, cut into strips 3 pounds ripe tomatoes, peeled, seeded, and chopped (or use canned tomatoes) 1/2 cup ground almonds (see Note) 1/2 teaspoon saffron threads or 1/8 teaspoon ground saffron 1 teaspoon dried thyme 2 sprigs fresh rosemary, leaves only, finely chopped 2 teaspoons salt, or to taste 1/2 teaspoon freshly ground black pepper 1/2 teaspoon red pepper flakes 1 cup dry white wine 2 1/2 cups fish stock, or half clam juice, half water Juice of 1/2 lemon 12 clams, well scrubbed 12 mussels, well scrubbed 6 jumbo shrimp in their shells 1 pound scallops 1 1/2 pounds squid, cleaned and cut into rings 6 lemon wedges, for garnish Wedges of grilled country bread, for serving Instructions: In a large enameled cast iron or other flameproof casserole, heat the olive oil over medium heat. Add the onions, garlic, and peppers and cook for 5 minutes, or until softened. Stir in the prosciutto and cook for 3 minutes more, stirring occasionally. Add the tomatoes and increase the heat to medium high. Stirring frequently to prevent the mixture from scorching, cook until the liquid from the tomatoes has evaporated. Stir in the ground almonds, saffron, thyme, rosemary, salt, black pepper, and red pepper flakes, and wine. Reduce the mixture until the wine has almost all evaporated. Add the fish stock and lemon juice, bring the mixture to a boil and add the clams and mussels. Reduce the heat to medium, cover the pan and cook for 10 minutes. Add the shrimp, scallops, and squid and cook for 5 minutes more, by which time all of the shellfish should have opened. Remove and discard any that have not. Taste and adjust seasoning, if necessary, and serve straight from the casserole into heated soup bowls, garnished with a wedges of lemon and toasted bread. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 17566,"Thyme Lemonade with Grilled Lemon Slices 1 lemon, cut into 1/3-inch-thick rounds 2 tablespoons sugar 6 cups favorite lemonade, such as Thyme Lemonade, recipe follows Fresh thyme sprigs, for garnish Instructions: Prepare a grill for medium-high heat. Dust the lemon slices in the sugar, shaking off the excess. Grill until the sugar begins to caramelize and the lemon slices are lightly charred, 1 to 2 minutes per side. Let cool completely. To serve, pour the lemonade into tall glasses with ice. Add a sprig of thyme and a grilled lemon slice. Serve immediately.
Bring 1 bunch thyme and 1 1/2 cups each sugar and water to a simmer in a saucepan over medium heat, stirring until the sugar dissolves. Let cool, then strain the syrup into an ice-filled pitcher. Stir in 2 cups each fresh lemon juice and cold water. Serve over ice with thyme sprigs and lemon slices. Recipe courtesy of Food Network Magazine ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 17567,"Cider Mill 1 chai tea bag 3/4 cup apple cider 3 ounces honey bourbon Cinnamon sticks, for garnish Instructions: Bring 3/4 cup water to a boil and pour over the tea bag in a heatproof measuring cup. Let steep 5 minutes, then remove the tea bag. Refrigerate the tea until cool, at least 30 minutes. Add the apple cider and bourbon to the tea. Pour into 2 ice-filled glasses and garnish with cinnamon sticks. ","[Chardonnay, Riesling, Moscato, Sparkling wine]" 17568,"Cookies and Cream Pudding 4 1/2 cups whole milk 1 cup sugar 1/3 cup cornstarch Kosher salt 5 large egg yolks, beaten 2 teaspoons vanilla extract 4 ounces chocolate wafer cookies, such as FamousChocolate Wafers (about 20) Instructions: Heat 4 cups of the milk in a large saucepan over medium heat until steaming. Whisk the sugar, cornstarch and 1/2 teaspoon salt in a large bowl. Whisk in the egg yolks and the remaining 1/2 cup milk. Whisk half of the hot milk into the egg mixture until smooth, and then gradually whisk the egg-milk mixture back into the saucepan. Cook over medium heat, whisking constantly, until the mixture boils. Continue to cook, whisking constantly, until it has thickened to a pudding-like consistency, 3 to 4 minutes. Remove from the heat and stir in the vanilla extract. Cool slightly, stirring a few times to prevent a skin from forming. Place a piece of plastic wrap directly on top of the pudding and refrigerate until completely cooled and thickened, about 4 hours. Before serving, whisk the pudding vigorously until smooth and creamy. Put the cookies into a resealable plastic bag and lightly crush with the smooth side of a meat mallet or the bottom of a measuring cup. Reserve 1/2 cup of the crushed cookies and stir the rest into the pudding. Spoon the pudding into six to eight individual cups and top with the reserved crushed cookies. ","[Chardonnay, Riesling, Moscato, Pinot Grigio]" 17569,"Vanilla, Peanut Butter and Jelly Ice Cream Cake with Jelly Whipped Cream Frosting Unsalted butter, for buttering the pan 8 to 10 brownies (2 1/2-inch squares) 1/2 cup peanut butter 1/2 cup grape jelly 2 quarts vanilla ice cream, softened 2 cups heavy cream 2 tablespoons confectioners' sugar 2 tablespoons grape jelly 1/2 teaspoon pure vanilla extract Chocolate sprinkles, for sprinkling Instructions: For the ice cream cake: Butter a 9-inch springform pan and line it with a parchment paper circle. Cover the bottom of the pan with the brownies, using any extra pieces to line the sides of the pan if desired. Spread the peanut butter and jelly on top. Scoop the ice cream onto the cookie layer, packing it in tightly. Spread with an offset spatula to make a smooth top. Cover with plastic wrap and freeze until firm, 2 to 2 1/2 hours. Unmold the cake by running a knife around the edge of it, then unhinge the springform and remove. Invert the cake onto a sheet of plastic wrap and remove the bottom of the pan and the parchment. Place a plate on the bottom and invert once more. For the grape jelly whipped cream frosting: Add the heavy cream, confectioners' sugar, grape jelly and vanilla to a large bowl and whip with an electric mixer until soft peaks form. This makes enough frosting to cover the top and sides of the cake with additional to pipe decorations if desired. Frost the top and sides of the cake with the whipped cream frosting. Decorate with the sprinkles. If the cake begins to get too soft, put it back into the freezer for a few minutes. Freeze another 1 1/2 to 2 hours or overnight. Before serving, let the cake sit at room temperature for about 20 minutes. ","[Chardonnay, Riesling, Moscato, Sparkling wine]

" 17570,"Chicken Parmesan Drumsticks 1 1/2 cups seasoned Italian breadcrumbs 5 tablespoons canola oil Kosher salt and freshly ground black pepper 8 chicken drumsticks (about 2 pounds), skin on, at room temperature 1 1/2 cups jarred marinara sauce, warmed, plus more for serving
1/3 cup grated Parmesan (about 1 ounce)
6 ounces part-skim mozzarella, thinly sliced into 1/8-inch pieces Instructions: Position an oven rack on the lowest shelf and preheat the oven to 450 degrees F. Combine the breadcrumbs, oil, 1/2 teaspoon salt and 1/4 teaspoon pepper in a large resealable plastic bag. Put the drumsticks in a large bowl and toss to coat with 1 tablespoon water. Place the drumsticks in the bag with the breadcrumbs and shake well to coat, pressing the breadcrumbs firmly into the meat. Arrange the drumsticks in a circle on a 9-inch pie dish with the tips facing out (they may rest on the rim of the dish). Bake until the breadcrumbs are dark golden and the internal temperature registers 165 degrees F on an instant-read thermometer (avoid touching bone), 30 to 35 minutes. Divide the sauce evenly over the drumsticks. Sprinkle the Parmesan over the top and lay 1 slice of mozzarella on top of each drumstick. Return the drumsticks to the oven and cook until the cheese is melted and bubbly, about 10 minutes. Serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 17571,"Lick Your Chops Supper 3 large potatoes, peeled and cubed 2 large parsnips or parsley roots, peeled and chopped Salt 1/2 to 2/3 cup whole milk Freshly ground black pepper Freshly grated nutmeg 1 cup shredded Italian fontina or 3/4 cup crumbled Gorgonzola 4 large bone-in pork or veal chops, about 1 1/2 to 2 inches thick 1 small bundle fresh sage, leaves chopped 3 tablespoons extra-virgin olive oil 2 large garlic cloves, crushed 1/2 cup dry vermouth or 3/4 cup dry white wine 1 pound trimmed broccolini spears 2 tablespoons butter Instructions: Preheat the oven to 375 degrees F. Put the potatoes and parsnips in a medium pot and cover with water. Bring to a boil over medium heat, salt the water, and cook until tender, 15 to 18 minutes. Drain and put them back into the hot pot. Mash with the milk and salt, pepper, and nutmeg to taste. Add the cheese and stir until melted. While the potatoes and parsnips come to a boil, rub the chops with lots of salt, pepper, and sage. Heat the extra-virgin olive oil over medium heat in a large oven-safe skillet. Add the garlic and saute for 3 minutes, then remove the garlic with a slotted spoon and raise the heat to medium-high. Add the chops and brown on both sides, about 5 to 6 minutes. Add the vermouth or wine to the pan and transfer to the oven. Cook the meat through for 7 to 8 minutes more. While the meat cooks, bring a couple of inches of water to a boil over medium heat and salt the water. Add the broccolini and cook for 5 to 6 minutes, then drain. Arrange the chops on 4 plates. Add the butter to the pan and whisk it into the pan juices, then spoon the sauce over the chops. Serve with the mashed potatoes and parsnips and the broccolini alongside. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Barbera]" 17572,"Chicken and Egg Soup with Little Veal Meatballs 1 (3 to 4-pound) whole chicken, cleaned and gutted Kosher salt 2 cloves 4 quarts water 2 pounds beef bones, preferably from the leg, cut into 1 1/2-inch thick pieces 1 tablespoon canola oil 2 carrots, peeled and cut into 1/2-inch rounds 1 onion, peeled, halved and sliced 1/2-inch thick Freshly cracked white pepper 1 small bunch fresh thyme, washed and tied with string 2 fresh bay leaves 1/2 pound ground veal 1 teaspoon kosher salt 1 clove garlic, peeled and minced 3 tablespoons grated Parmesan Few basil leaves, snipped small with scissors 1 egg 1/2 cup bread crumbs, toasted 3 eggs, very lightly beaten 3 cups loosely packed spinach leaves, washed 1/4 cup grated Parmesan Instructions: This recipe has many personal touches: The combination of beef and chicken in the base of the recipe is something I got from my mother, studding the chicken with a couple of cloves to add a special flavor from making chicken stock at Guy Savoy in Paris and most of all, the meatballs from my parents. This soup is a meal unto itself and tastes even better leftover. 2 stalks celery with leaves, inner pieces from the bunch peeled of outer skin, cut into 1/2-inch pieces Soup: Season the chicken with salt, to taste, and push the 2 cloves into 1 of the chicken thighs. Add it to a large stock pot, cover with about 4 quarts water and bring to a simmer over medium heat. Meanwhile, season the beef bones with salt and brown them in a cast iron pan with the canola oil, searing them over medium heat. Add them to the pot with the chicken. To the pan that the bones were seared in, over medium heat, add the carrots, celery and onion and toss until they are coated in oil. Add the thyme and bay leaves to the stock pot along with the sauteed vegetables. Bring the soup to a gentle simmer and skim the surface with a ladle. Discard any oil or \scum\ that accumulates. Sprinkle with a pinch of salt, not too much, and lower the heat to finish cooking the chicken slowly. Meatballs: Put the ground veal into a medium bowl. Add the salt, garlic, Parmesan, basil, egg and bread crumbs. Use your hands to mix to blend the ingredients. Roll a small meatball and cook a \tester\ ladled into the soup, if desired. Taste and reseason the meat mixture, if needed. Roll the rest of the veal into small meatballs. They should be about the size of a small cherry tomato. (Chef's Note: Imperfectly rolled meatballs actually make this soup more homey and real.) Arrange the meatballs in a single layer on a baking sheet and refrigerate. After about 45 minutes at a gentle simmer, taste the chicken soup and adjust the seasoning, if needed. Use a large spoon and a pair of tongs to remove the chicken to a baking sheet or other flat surface and allow it to cool for a few minutes. Remove the beef bones and scoop out the marrow. Add it to the soup, if desired. Remove and discard the fresh thyme and bay leaves. Take the breast and thigh meat off the chicken, taking care to discard the bones and skin. Break the chicken into bite-size pieces, but not too small, and add them to the soup. Bring the soup to a gentle simmer and add the meatballs. Allow it to continue simmering for a couple of minutes so the meatballs have a chance to cook. Drizzle in the eggs and continue to mix as they cook. They should look like little threads in the soup. Stir in the spinach and taste for seasoning. Transfer the soup to serving bowls and serve sprinkled with the Parmesan. ","[Barolo, Barbaresco, Chianti, Dolcetto]" 17573,"Dough Knots with Sour Cream-and-Jam and Pesto Alfredo Dips 8 ounces cream cheese, cold 1/2 cup sugar
1/2 cup heavy cream, cold
8 ounces sour cream
1/2 cup grape jam or fig jam
1 stick (8 tablespoons) unsalted butter 2 cups heavy cream
1/2 teaspoon salt
1/4 teaspoon white pepper
1 1/2 cups grated Parmesan 4 tablespoons pesto
12 pizza dough knots, warmed 12 garlic knots, warmed Instructions: For the sour cream-and-jam dip: Combine the cream cheese and sugar in a stand mixer fitted with the paddle attachment and beat on medium speed to combine. Add the cream and mix on medium low until thick and creamy, scraping down the sides of the bowl to ensure a smooth texture. Fold in the sour cream. Transfer the cream cheese mixture to a serving bowl and cover the top evenly with the jam. Refrigerate until ready to serve. For the pesto alfredo dip: Add the butter, cream, salt and pepper to a saucepan over medium heat. Bring the mixture to a boil, stirring frequently, then lower the heat and simmer for 10 minutes. Whisk in the Parmesan and cook until the cheese melts, another 3 minutes. Remove from the heat and stir in the pesto. Serve the warmed knots with cool sour cream-and-jam dip and hot pesto alfredo dip. ","[Chardonnay, Sauvignon Blanc, Chianti, Barbera]" 17574,"Crescenza Stack 12 fingerling or creamer potatoes, 2/12 to 3 ounces each Olive oil Salt and pepper 2 large portobello mushrooms (1 pound total) 6 ounces Crescenza or other flavorful melting cheese 2 cups lightly packed young peppery greens such as watercress, upland cress and/or arugula Rice Vinegar-Sesame Vinaigrette, recipe follows Red and yellow peppers, diced tiny and blanched Basil oil or fruity olive oil 1/2 cup unseasoned rice vinegar 2 tablespoons mirin (Japanese sweet cooking sake) 1 teaspoon toasted sesame oil 2 teaspoons sugar 1 teaspoon finely minced shallot or green onion Salt and pepper Instructions: Scrub the potatoes well, pat dry and then lightly coat with olive oil and a generous sprinkling of salt and pepper. Roast potatoes in a preheated 375 degree F oven for 15 to 20 minutes or until just cooked through. Cool and quarter lengthwise. Remove stem and scrape black gills from the portobellos. Brush with olive oil and season with salt and pepper. Grill, pan grill or roast until just cooked through. Cool and slice each mushroom into 12 thick slices. To construct a stack lightly oil a baking sheet and arrange 4 quarters of potato interspersed with 3 slices of mushroom side by side in the same direction. Top with a half ounce or so of cheese and then arrange another layer at right angles to the first. Finish with a top layer of potatoes and a dollop of cheese. Construct 3 more stacks in the same manner. When ready to serve, place baking sheet in a preheated 400 degree F oven for 6 to 8 minutes to heat vegetables through and barely melt the cheese. While vegetables are heating toss the greens with vinaigrette. Place a stack on a heated plate and top with a quarter of the dressed greens. Scatter the diced peppers around and drizzle the plate with the basil oil. Serve immediately. Whisk all ingredients until sugar is dissolved. Store covered in refrigerator up to 1 week.
","[Chardonnay, Pinot Gris, Gavi, Vermentino]

" 17575,"Fennel, Mushroom, and Arugula Salad 2 small fennel bulbs, trimmed, cored, and sliced thin 1/2 pound mushrooms, brushed 2 cups arugula 1/2 pound baby artichokes trimmed and quartered 1 lemon, sliced thin Extra-virgin olive oil 1/4 cup fresh lemon juice Coarse salt and pepper Fresh parmesan curls, to garnish Instructions: In a large bowl, combine fennel, mushrooms, arugula, artichokes, and lemon slices. Season with salt and pepper. Plate on 6 to 8 salad plates. Drizzle with oil and lemon juice. Garnish with Parmesan curls. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Barbera]" 17576,"Sauteed Broccolini 1 bunch broccolini Kosher salt 2 tablespoons unsalted butter 1/2 lemon, zested 1 teaspoon minced garlic 1 tablespoon lemon juice 1/4 teaspoon freshly ground black pepper Instructions: Blanch the broccolini in a large pot of boiling salted water for 2 minutes. Drain immediately and immerse in a bowl of ice water. Melt the butter in a large saute pan. Add the lemon zest and garlic and stir. Drain the broccolini and add it to the garlic mixture and heat for 2 minutes. Add the lemon juice, 1/2 teaspoon salt and the pepper, and toss well before serving. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 17577,"Marinated London Broil 1/3 cup minced shallots 3 tablespoons soy sauce 1/2 cup olive oil 3 tablespoons fresh thyme Big dash hot sauce 3 tablespoons freshly squeezed lemon juice 1 1/2 pounds flank steak Cress, for garnish Instructions: Mix shallots, soy sauce, olive oil, thyme, hot sauce and lemon juice together in a non-reactive broiling pan. Score the steak, place it in the pan and turn in the marinade. Marinate for at least 2 hours at room temperature or up to 24 hours refrigerated. If refrigerated, turn the steak in the marinade occasionally. Drain off marinade and put into a saucepan. Place steak under broiler at 1 inch from the heat for 3 to 4 minutes on each side for rare, for 4 to 5 minutes on each side for medium. Leave the broiler door slightly ajar, so the heat stays on and air circulates. Meanwhile bring marinade to the boil. Remove from heat. Carve the meat in thin diagonal slices across the grain. Arrange the slices on a warm platter. Pour the carving juices and the marinade over the meat. Decorate with cress. ","[Malbec, Syrah, Zinfandel, Rioja]" 17578,"Big Daddy's Mint Sundae 1/2 gallon good quality vanilla ice cream 10 mint sandwich cookies, broken into pieces 1 cup chocolate covered mint candies 1 cup marshmallow sauce 1 cup chocolate sauce Whipped cream, for garnish Fresh mint leaves, for garnish Instructions: Place 2 scoops ice cream into 4 bowls. Sprinkle the cookie pieces and mint candies around the ice cream in the bowls and drizzle each sundae with marshmallow and chocolate sauces. Garnish with whipped cream and mint leaves. Serve immediately. ","[Chardonnay, Riesling, Moscato, Pinot Grigio]" 17579,"Tres Leches Cake 6 eggs 1 cup sugar 2 limes, zested 1 cup flour 1/2 cup condensed milk 2 cups milk 2 cups heavy cream 1 lime, zested 6 ounces heavy cream Mixed berries Instructions: Preheat oven to 350 degrees F. In a medium size bowl whip the eggs and sugar until very light and fluffy. Add in the zest and gently fold in the flour. Pour the batter into a greased 10-inch round cake pan and bake until golden, about 20 minutes. Remove the cake from the pan and allow to cool. Return the cake to the pan. To make the milk mixture, pour all of the ingredients into a medium size pot and bring to a boil. To assemble the cake, use a small cup and pour the hot milk mixture over the cake and allow to soak for at least 30 minutes, pressing down on the cake to make sure it is absorbing the milk mixture. To garnish the cake, whip the heavy cream and top the cake with the whipped cream. Add the berries decoratively. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 17580,"Sofrito: a Base for Many Dishes 1 strip of bacon, whole (smoked if available) 1 tablespoon olive oil 1 cup chopped red bell pepper 1 cup chopped yellow bell pepper 1 cup chopped red onion 4 cloves garlic 1/4 teaspoon minced habanero or Scotch bonnet 1/4 teaspoon minced jalapeno Pinch saffron 6 to 8 ounces dry Spanish sherry 1/2 cup cream, if desired Instructions: In a sauce pot set on medium, cook the bacon in the olive oil for 30 seconds. Add red and yellow peppers, onions, and garlic, and saute until soft. Add the habanero, jalapeno, and saffron, cook for 1 minute. Add the sherry and cream if desired. Reduce by 1/4, cool and puree in a blender. ","[Rioja, Tempranillo, Garnacha, Albari?o]" 17581,"Traditional Black Pudding with Fried Eggs 1 pound black pudding, store bought or sausage, sliced 1 pound sliced bacon 8 eggs 1 tomato Salt Instructions: Using a hot skillet, fry slices of the sausage and bacon. Remove from the pan and set aside. Using the same pan, crack the eggs and fry them sunny side up for a couple of minutes until desired doneness. Slice the tomatoes and season with salt. Serve on a large plate while hot. ","[Rhone Blends, Tempranillo, Barolo]" 17582,"Whole-Wheat Spaghetti with Shrimp and White Beans Kosher salt 8 ounces whole-wheat spaghetti 1/4 cup extra-virgin olive oil 1 shallot, chopped 1 14-ounce can white beans, drained and rinsed 3 jarred cherry peppers or pepperoncini, roughly chopped 2 cloves garlic, chopped 1/4 to 1/2 teaspoon red pepper flakes 3/4 pound medium shrimp, peeled and deveined 1/2 cup dry white wine Grated zest and juice of 1/2 lemon 1/2 cup fresh parsley, roughly chopped Freshly ground pepper Instructions: Bring a large pot of salted water to a boil. Add the spaghetti and cook as the label directs. Reserve 2/3 cup cooking water, then drain. Meanwhile, heat the olive oil in a large skillet over high heat. Add the shallot and cook, stirring occasionally, until slightly softened, about 2 minutes. Add the beans, cherry peppers, garlic, red pepper flakes and ? teaspoon salt; cook, stirring occasionally, until the garlic starts browning, 2 to 3 minutes. Add the shrimp and cook, stirring occasionally, until opaque, about 3 minutes. Add the wine and cook until slightly reduced, about 2 minutes. Add the pasta and lemon zest and juice to the skillet and toss to coat. Gradually add the reserved cooking water as needed to loosen. Add the parsley, season with salt and pepper and toss. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 17583,"Chorizo Stew with Kale 2 tablespoons olive oil, plus some for drizzling One 12- to 16-ounce package Spanish chorizo, halved and cut into 1-inch half moons 2 large or 3 medium starchy potatoes, peeled and cut into quarters lengthwise and then 1-inch slices Salt and pepper Salt and pepper
1 teaspoon smoked sweet paprika (1/3 palmful) 3 to 4 cloves garlic, peeled and thinly sliced
2 bay leaves
1 large onion, quartered lengthwise then sliced 1/4-inch thick
1 bundle Tuscan kale, stemmed and thinly sliced or chopped
4 cups chicken stock
One 28-ounce can stewed tomatoes
One 14.5-ounce can chickpeas, drained
4 Portuguese rolls, toasted Instructions: Heat the oil in a soup pot over medium-high heat. Add the chorizo and render 2 to 3 minutes, then remove to a plate. Add the potatoes, sprinkle with salt and pepper, and cook partially covered until lightly browned, a few minutes. Add the paprika, garlic, bay leaves and onions, and cook 5 minutes more stirring occasionally. Wilt the kale into the pot, then add the stock, tomatoes and chickpeas. Add the chorizo back to the pot. Bring the soup to a simmer and cook for 10 minutes or so. Serve with the Portuguese rolls drizzled with some oil. Get Rachael's shopping list for this episode's recipes here. ","[Rioja, Tempranillo, Garnacha, Pinot Noir]

" 17584,"Rugelach 2 cups all-purpose flour, plus more for dusting 1/4 teaspoon kosher salt
2 sticks (1 cup) cold unsalted butter
8 ounces cold cream cheese, cubed
1 large egg yolk
1 1/4 teaspoons vanilla
4 tablespoons unsalted butter, softened 1/2 cup light brown sugar
1/4 cup honey
1 cup pecans, chopped
Zest of 1 lemon, plus zest and juice of 1 lemon for garnish Instructions: For the rugelach: Preheat the oven to 325 degrees F. Combine the flour and salt in a food processor and pulse to mix. Scatter the cubed butter and cream cheese over the flour. Pulse 10 to 12 times for coarse crumbs to form. In another bowl, whisk together the egg yolk and vanilla, then pour over the butter-flour mixture. Run the processor until the dough starts to clump together. Turn the dough out onto a counter and gather the pieces into a ball. Divide into 2 portions, wrap each in plastic wrap, press into a disc and chill for 8 to 10 minutes. On a lightly floured surface, roll each disc out like pie dough to a thin round about 1/8 inch thick. For the filling: Melt the butter and brush half over one of the rounds of dough. Sprinkle with half the brown sugar, and then drizzle with half the honey, pecans and lemon zest. Cut the dough like a pizza into 12 slices. If the dough is sticky, chill it for a few minutes. Roll up each slice into a crescent shape. Repeat with the second disc of dough and filling ingredients to make 24 rugelach total. Transfer them to 2 parchment-lined baking sheets. Bake until golden brown, 20 to 25 minutes. Let cool, then squeeze lemon juice and sprinkle lemon zest over the tops. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 17585,"Coconut Rice 2 cups jasmine rice 1 1/2 cups water 1 cup canned unsweetened coconut milk 1 teaspoon kosher salt Instructions: Rinse and drain rice in cold water. Place in a saucepan with water, coconut milk, and salt. Place the pot over high heat and, bring the liquid to a boil. Stir and reduce the heat to the lowest possible setting and cover the pot tightly with the lid. Continue cooking for 15 minutes. Remove the pot from the heat and let stand 10 minutes, covered. Fluff with fork and serve. ","[Chardonnay, Sauvignon Blanc, Gewrztraminer]" 17586,"Achiote Sauce 1 tablespoon unsalted butter 1 onion, roughly chopped 3 garlic cloves, minced 1 1/2 tablespoons tomato paste 1 1/2 tablespoons Achiote paste, crumbled 2 tablespoons white vinegar 2 cups chicken stock 1 teaspoon salt 2 teaspoons cracked black pepper Instructions: In a medium saucepan, over medium-low heat melt the butter. Cook the onions until soft and translucent, 12 to 15 minutes. Stir in the garlic and tomato and Achiote paste and cook an additional 3 to 5 minutes, stirring frequently. Add the chicken stock, salt and black pepper. Bring to a boil, reduce to a simmer and cook, stirring and skimming frequently, 12 to 15 minutes. Add the vinegar and cook at end for 2 to 3 minutes. Puree in a blender or food processor. Store in refrigerator 2 to 3 days. ","[Malbec, Tempranillo, Garnacha, Barbera]" 17587,"Whole Smoked Goat Neck 2/3 cup yellow curry 1 cup Thai soy sauce
1/4 cup Asian fish sauce
2 teaspoons dark chili powder
2 teaspoons onion powder
2 teaspoons garlic powder
3 teaspoons brown sugar
3 teaspoons ground black pepper
3 teaspoons granulated sugar
2 teaspoons ground cayenne
1 teaspoon ground celery seed
4 kaffir leaves
4 whole goat neck segments (2 to 3 pounds each)
8 tablespoons (1 stick) unsalted butter, cut in cubes
1 cup fresh cilantro, hand-picked, plus more for garnish
1/2 cup dried cherries
1/2 cup white wine
2 cups white long-grain jasmine rice 2 cups chicken stock
1 1/2 tablespoon coconut milk
1 tablespoon cow ghee
Instructions: For the goat: Whisk together the curry, soy sauce, fish sauce, chili powder, onion powder, garlic powder, brown sugar, black pepper, sugar, cayenne, celery seed and kaffir leaves in a half hotel pan or braising pan large enough to just fit the goat necks. Place the goat necks in the pan and fill with cold water to cover by 1 inch. Marinate in the refrigerator at least 8 hours and up to 16 hours. Prepare a smoker with oak or hickory wood and heat it to 225 degrees F. Remove the goat necks from the marinade, place in the smoker, and smoke until golden brown and bark has formed on the outside of the meat, 6 to 7 hours. Reserve the marinade in the pan. Preheat the oven to 250 degrees F. Return the goat necks to the marinade in the pan, cover tightly with foil and braise in the oven until just fork tender, 4 to 5 hours. For the rice: Rinse the rice under cold water until the water runs clear. Combine the rice, chicken stock and coconut milk in a saucepan, cover, and simmer 8 minutes. Fluff the rice with a fork and continue to simmer, covered, until the rice has absorbed the liquid fully. Transfer the rice to a large mixing bowl and carefully fold in the ghee without crushing the rice. Keep warm. Melt the butter in a cast iron pan over medium-high heat. Remove the goat necks from the marinade, add them to the pan and baste with the butter. As soon as the butter begins to brown, add the dried cherries and wine and bring to a boil. Add 2 1/2 cups of the marinade from the braising pan and reduce to a sauce nappe that is thick enough to coat the back of a spoon. Scoop the rice on serving platters. Top with the goat necks and cherries. Gently pour some sauce over the meat and garnish with cilantro.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 17588,"Lamb Chops with Stuffed Arancini, Avocado Sauce, Pickled Daikon and Carrots and Cucumber Kimchi 2 cups soy sauce 1 1/4 cups dark brown sugar 3 tablespoons sesame seeds 1 teaspoon grated garlic 1 teaspoon grated ginger 12 lamb chops, bones cleaned 1/4 cup rice wine vinegar 2 tablespoons granulated sugar 1/2 teaspoon salt 1/4 teaspoon gochugaru* or crushed red pepper flakes 1 English cucumber, thinly sliced 3/4 cup rice wine vinegar 3 tablespoons chopped fresh dill 1 tablespoon whole mustard seeds 1 teaspoon salt 1/2 teaspoon granulated sugar 1 carrot, peeled and thinly sliced 1 daikon, peeled and thinly sliced 2 cups cooked white rice 1/4 cup chopped fresh cilantro 3 tablespoons chopped fresh mint Salt and freshly ground black pepper 16 peas, fresh or frozen and thawed Olive oil, for frying 3 ripe avocados Juice of 3 limes Handful fresh cilantro leaves and stems Salt and freshly ground black pepper 2 tablespoons vegetable oil Instructions: For the lamb: In a large bowl, combine the soy sauce, brown sugar, sesame seeds, garlic and ginger. Add the lamb chops and stir to coat. Cover and marinate for 30 minutes. For the kimchi: In a bowl, stir together the vinegar, granulated sugar, salt and gochugaru. Add the cucumbers and stir to coat. Cover and store in the refrigerator until ready to serve. For the pickled vegetables: In a saucepan, combine the vinegar, dill, mustard, salt and granulated sugar. Bring the mixture to a simmer over low heat and cook, stirring, until the sugar dissolves. Remove the mixture from the heat and cool. Place the carrots and daikon in a large bowl and pour the pickling mixture over the top. Cover and refrigerate until ready to serve.
For the arancini: In a bowl, combine the rice with the cilantro and mint and season with salt and pepper. Form the rice into golf-ball-size balls, stuffing each with 2 peas to make 8 rice balls. Fill a deep-sided skillet with 1/2-inch olive oil and heat over medium heat. Fry the arancini until browned on all sides. Drain on paper towels and season with salt.
For the avocado sauce: Combine the avocados, lime juice and cilantro in a food processor and puree until very smooth. Season with salt and pepper. Remove the meat from the marinade and transfer the marinade to a saucepan. Bring the marinade to a simmer over medium-low heat and cook until reduced by half. Keep warm. Heat the vegetable oil in a large skillet over medium heat. Add the lamb chops to the hot oil and sear 2 to 3 minutes on each side for medium rare. Plate the lamb chops and spoon the marinade sauce over the top. Serve with the arancini, pickled daikon and carrots, kimchi and avocado sauce. ","[Chardonnay, Pinot Grigio, Tempranillo, Garnacha]" 17589,"Profiteroles with Chocolate Sauce 1 cup water 1/2 cup (1 stick) unsalted butter 1 teaspoon sugar Pinch salt 1 cup sifted all-purpose flour 1 teaspoon baking powder 3 large eggs 1 quart vanilla ice cream Chocolate Sauce, recipe follows Confectioners' sugar and fresh mint, for garnish, optional 3/4 cup heavy cream 1 tablespoon butter 1/2 pound semisweet chocolate, cut in chunks 1/4 teaspoon pure vanilla extract Instructions: Preheat the oven to 400 degrees F and line 2 baking sheets with parchment paper. To make the pate a choux: In a heavy-bottomed saucepan, bring the water, butter, sugar, and salt to a gentle boil over medium-high heat, stirring to melt the butter completely. Add all the flour and baking powder at once and continue to stir until all the flour is incorporated and the dough becomes a mass that pulls away from the sides of the pot. Remove from the heat and scrape the dough into a mixing bowl. Using a standing or hand-held mixer, beat the dough on medium speed to cool it off a bit. Add the eggs, 1 at a time, stopping to scrape down the sides of the bowl periodically. When all eggs have been incorporated, the dough should be a thick, smooth, and glossy paste. Form 24 golf ball-size mounds on the lined baking sheet about 2-inches apart allowing room for them to spread; keep the mounds as high and round as possible. You can use a pastry bag fitted with a star tip or a large spoon, your choice. Place the pans in the oven and bake for 10 minutes. Reduce the heat to 350 degrees F. and continue to cook for 25 minutes. Do not open the oven door or remove the pans from the oven until the puffs are firm to the touch. The profiteroles should be golden brown and well-risen. Allow the shells to cool before filling. Using a serrated knife, slice the pastry puffs almost in half. Place 3 profiteroles on each dessert plate and fill with a scoop of ice cream. Drizzle the chocolate sauce over the top; garnish with confectioners' sugar and fresh mint, if desired. Combine the cream and butter in a small heavy-bottomed saucepan over medium heat. Heat the mixture until bubbles appear around the sides of the pot, but do not allow the cream to boil. Mix in the chocolate and vanilla; remove from the heat and stir until the chocolate melts and the sauce is smooth. May be served warm or chilled. ","[Chardonnay, Pinot Grigio, Riesling, Sparkling Brut]

" 17590,"Key Lime Vanilla Birthday Cake 1 1/2 sticks (12 tablespoons) unsalted butter, at room temperature, plus more for the pans 2 1/2 cups cake flour, plus more for the pans
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon kosher salt
1 1/4 cups granulated sugar
2 large eggs plus 2 large egg whites
1 teaspoon pure vanilla extract
1 cup buttermilk
1/2 cup pastel sprinkles
3 sticks unsalted butter, at room temperature 4 ounces cream cheese, at room temperature
4 cups (one 1-pound box) confectioners' sugar
1/4 teaspoon kosher salt
1 teaspoon pure vanilla extract
1 tablespoon key lime zest, 2 to 3 tablespoons key lime juice and key lime half-moon slices, for garnish Pastel sprinkles, for garnish
Instructions: For the vanilla cake: Butter and flour two 8-inch round cake pans; line the bottoms with parchment rounds. Position an oven rack in the middle of the oven and preheat to 350 degrees F. Sift together the flour, baking powder, baking soda and salt in a bowl. Set aside. Cream the butter and granulated sugar together in a mixer fitted with the paddle attachment on high speed until light and fluffy, about 2 minutes. Beat in the eggs one at a time, then the egg whites. Beat until smooth, about 30 seconds. Beat in the vanilla. Reduce the speed to medium and add the flour mixture in 3 parts, alternating with the buttermilk and beginning and ending with the flour, making sure to scrape the sides of the bowl several times. Beat on high to smooth the batter, 10 to 15 seconds. Remove the bowl from the mixer and fold the sprinkles in by hand. Divide the batter between the 2 pans and smooth the tops with a spatula. Bake until a tester inserted in the centers comes out clean, 30 to 35 minutes. Cool the cakes on a rack for about 15 minutes, then remove from the pans, peel off the parchment and cool completely. For the key lime buttercream: Cream the butter and cream cheese in a clean mixer bowl in the stand mixer fitted with the paddle attachment until light and fluffy, about 2 minutes. Add the confectioners' sugar and salt and beat on the lowest speed until combined. Add the vanilla, lime zest and 2 tablespoons of the juice, then slowly increase the speed to high and beat until very light and fluffy, 1 to 2 minutes, adding the last tablespoon of lime juice if the buttercream seems too stiff to spread easily. Set one cake layer on a serving platter or cake turntable if you have one. Spread the top with about 1 1/2 cups buttercream almost to the edges. Top with the other cake layer, flat-side up. Spread the top of the cake with a heaping cup of buttercream and smooth with a large offset spatula. Spread the remaining buttercream on the sides of the cake. Hold the offset spatula at a 45-degree angle to the cake and rotate the cake (or turntable) to smooth the edges, leaving a thin layer of buttercream with the layers slightly showing through. Sprinkle the top of the cake with sprinkles and decorate the edge with the lime slices. Chill the cake to set the layers for at least 30 minutes or up to 1 hour before serving.
","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 17591,"Baby Bok Choy with Bacon, Onion and Butter Beans 4 slices bacon, cut into 1/4-inch pieces (about 4 ounces) 1 pound baby bok choy (about 4 heads) 1/2 onion, thinly sliced One 15-ounce can butter beans, drained and rinsed 1 tablespoon white balsamic vinegar Kosher salt Instructions: Add the bacon to a large skillet and cook over medium heat, stirring occasionally, until brown and crisp, about 6 minutes. While the bacon cooks, cut the stems from the bok choy into 1-inch pieces and the leafy tops into 3-inch pieces. Add the onion to the bacon and cook, stirring, until softened slightly, 4 to 5 minutes. Toss in the beans and stir until heated through, about 2 minutes. Transfer the vegetables with a slotted spoon to a bowl, leaving the fat in the pan. Add the bok choy stems to the pan, increase the heat to medium-high and cook, stirring, until slightly softened, about 2 minutes. Add the bok choy leaves and cook, stirring, until wilted, about 1 minute. Remove the pan from the heat and stir in the vinegar. Return the onion-bean mixture back to the pan and season with salt. Serve warm or at room temperature. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 17592,"Feijoada Completa 1/2 pound chorizo 1 pound smoked pork shoulder 1 pound lean bacon, in one piece, rind removed 4 ounces smoked tongue (optional) 1/2 pound carne seca 2 tablespoons olive oil 2 medium onions, finely chopped 2 large cloves garlic, minced 3 bay leaves 3 sprigs parsley 2 sprigs thyme 1 pigs trotter, blanched and scraped, if necessary 1 pound pork shoulder 1 pound lean beef chuck, in one piece 3/4 teaspoon salt 1/2 teaspoon freshly ground black pepper 3 1/2 quarts water 4 cups black beans, picked over, soaked overnight, and drained Greens MineiraStyle (recipe attached) Cooked white rice 5 oranges, peeled and cut into segments without the pith, then cut into 1/2 inch chunks Instructions: Soak the smoked and salted meats in a large pan overnight. The next morning, drain, rinse, and soak again until ready to cook. In a large heavy stock pot, heat the oil over medium low heat. Add the onions and cook, stirring occasionally, for 8 to 10 minutes, or until they are softened and translucent. Add the garlic and cook for 3 minutes more, until the aroma is released. Tie the bay leaves, parsley, and thyme together to make a bouquet garni, and add it to the pan, along with the dried soaked meats, fresh meats, and the water. Bring slowly to a boil over medium heat, then reduce the heat and skim the fats and scum from the top. Cook for 1 hour, then add the beans, return to a simmer, and again skim any scum from the top. Simmer for another hour. As each piece of meat becomes fork tender, remove it, starting with the beef chuck and finishing with the salted meats. Place the cooked meats on a platter, cover with aluminum foil, and keep warm in a low oven. Remove all the meat and skin from the pigs trotter and dice it. Discard the bone and add the meat to the beans. Cut the carne seca into 1/2 inch dice and also return it to the beans. Continue cooking the beans for 20 minutes more, or until tender. Remove any fat or gristle from the remaining cuts of meat, then cube or slice it into bitesized pieces. Arrange the sliced chorizo, pork shoulder, bacon, fresh pork, and beef on one side of a large heated platter and place the beans on the other side (if using the smoked tongue, traditionally it should be placed in the center of the platter). Serve hot, accompanied by Green Mineira Style, cooked white rice and orange segments. ","[Syrah, Tempranillo, Garnacha, Barbera]" 17593,"Horizon 1/2-ounce pear puree 1/2-ounce ginger syrup 1/2-ounce limoncello 2 ounces pear vodka Ice Mint leaves, for garnish Instructions: Combine all the ingredients in a mixing glass or shaker and shake well. Strain into a cocktail glass and garnish with mint leaves. ","[Gin, Vodka, Lillet Blanc]" 17594,"Chocolate Dipped Coconut Macaroons Heaping 3/4 cup sugar Scant 1/2 cup egg whites (from about 3 eggs) 3/4 pound (scant 2 1/2 cups) sweetened desiccated or flaked coconut (not shredded) 4 ounces semisweet chocolate, melted Instructions: Heat the oven to 350 degrees F. Mix all the ingredients except the chocolate together in a bowl. (The recipe can be made up to this point and kept refrigerated up to 3 days in advance.) Scoop the mixture with a small 1 to 1 1/2-inch ice cream scoop onto parchment lined cookie sheets, leaving 2 inches between the cookies. Bake until light golden, about 12 to 15 minutes. Let cool completely on the pans. Remove from the pan and dip the bottoms in melted chocolate, then place back on the sheet tray to set up. ","[Marsanne, Riesling, Gewrztraminer, Brachetto]" 17595,"Picadillo 1 medium onion, chopped 1 clove garlic, chopped 1 medium green bell pepper, chopped 1 tablespoon olive oil 1 pound ground beef 1/4 cup stuffed pimento olives, chopped Kosher salt and freshly ground black pepper Crushed red pepper flakes 1 (8-ounce) can tomato sauce Rice and beans, or tortillas, for serving Instructions: In a large skillet over medium heat, saute onions, garlic, and pepper in olive oil until softened, about 5 minutes, stirring occasionally. Add ground beef and olives and continue stirring to break up and brown the meat. Season with salt, pepper, and red pepper flakes. When beef has browned, add tomato sauce gradually while stirring. Cook 1 to 2 minutes longer to incorporate sauce. Serve with rice and beans or tortillas. ","[Malbec, Tempranillo, Garnacha, Barbera]" 17596,"Fried Goat Cheese 1/2 cup canola oil 1 log fresh goats milk cheese 1 cup flour 2 eggs beaten 1 cup panko bread crumbs Honey for dipping Instructions: In a medium pot heat canola oil to at least 375 degrees. Using hot water to keep the knife clean cut the goat cheese log into 1-inch circles. Have 3 separate dishes, one with the flour, one with 2 eggs beaten, and 1 with the breadcrumbs. Dip one round first into the flour and shake off the excess. Next, dip the round into the beaten egg, and then into the breadcrumbs. Repeat process until all rounds are coated with the breadcrumbs. Carefully fry the rounds in the oil until golden brown, approximately 30 seconds. Drain rounds on paper towels. Serve rounds topped with a little honey. ","[Chardonnay, Sauvignon Blanc, Riesling, Sparkling wine]" 17597,"Lamb Shepherd's Pie 2 tablespoons water 6 medium Yukon gold potatoes, peeled and chopped 2 tablespoons butter, softened 1/3 cup cream 1 egg 1 tablespoon olive oil 2 tablespoons olive oil 1 1/2 pounds ground lamb 1/2 medium yellow onion, peeled and chopped 4 garlic cloves, peeled and thinly sliced 1/2 large red pepper, chopped 2 cups button mushrooms, quartered 1 cup carrots, peeled and chopped 1 teaspoon dried lavender 2 teaspoons dried rosemary 1/2 cup red wine 2 cups chicken stock 2 tablespoons cornstarch 2 tablespoons water Instructions: Making the potatoes: Set a large saucepan filled with cold water over high heat. Add enough salt to the water to make it taste like the ocean. Add the potatoes. Bring to a boil, then reduce the heat to medium-high. Simmer until you can slide a knife right through one of the potato pieces without any force, 10 to 15 minutes. Ricing the potatoes: Pour the potatoes into a large colander and shake to make sure all the water is out. Let the colander sit in the sink for 3 to 4 minutes to steam the potatoes dry. If you own a potato ricer or food mill, push the potatoes through. Or, you can push the potatoes through a fine-mesh sieve with the back of a ramekin or ladle. Finishing the potatoes: Put the potatoes back into the pot you cooked them in. Stir the softened butter into the potatoes. Add the cream, egg, and olive oil and stir with a rubber spatula until the potato puree is silky smooth. Browning the meat: Set a large skillet over medium-high heat. Pour in the oil, and then add the ground lamb. Cook, stirring occasionally, until the lamb is thoroughly browned. Remove from the pan and set aside. Sauteing the vegetables: Add the onions to the pan in which you cooked the lamb, along with the garlic. Cook, stirring frequently, until the onions are soft and translucent, about 5 minutes. Add the pepper, mushrooms, and carrots and cook until the carrots are softened, about 5 minutes. Add the lavender and rosemary and cook until they release their fragrance, about 1 minute. Add the meat back to the vegetable mixture and remove from heat. Making the sauce: Pour in the red wine. Cook, stirring occasionally, until the wine has reduced by half its volume. Add the chicken stock and bring it to a boil. Combine the cornstarch and water and stir until you have a thick slurry. After the chicken stock has simmered for a moment, pour in the slurry and stir the mixture thoroughly. This will thicken the liquid into gravy. Finishing the shepherd's pie: Turn on the oven to broil. Transfer the meat and vegetable mixture to a large pie pan. Top with the potato puree. Cook under the broiler until the potatoes have turned a dark golden-brown, about 10 minutes. Serve immediately. ","[Cabernet Sauvignon, Syrah, Pinot Noir, Barolo]" 17598,"Peach-Oat Breakfast Ice Pops 1 large ripe peach, coarsely chopped (about 1 1/4 cups) 1/2 cup unsweetened almond milk (refrigerated, not shelf stable) Juice of 1/2 lemon 2 tablespoons honey 2 tablespoons old-fashioned rolled oats 1 tablespoon peach preserves Kosher salt Instructions: Combine the peach, almond milk, lemon juice, honey, oats, preserves and a pinch of salt in a blender and puree until smooth. Divide the mixture evenly among four 3- to 4-ounce ice pop molds. Freeze until solid, at least 8 hours and preferably overnight. Let sit at room temperature for a few minutes before unmolding. The pops will keep in the freezer for up to 2 weeks. ","[Chardonnay, Riesling, Moscato, Sauvignon Blanc]" 17599,"Quinoa Cobb Salad 3 tablespoons olive oil 1 tablespoon Dijon mustard 1 tablespoon balsamic vinegar Kosher salt and freshly ground black pepper 1/2 cup cooked quinoa 1 cooked small chicken breast, chopped
4 slices bacon, cooked and chopped
1 avocado, sliced
1/4 cup crumbled blue cheese 1/2 tomato, diced
Romaine lettuce, for filling the lunch container Instructions: At the bottom of your lunch container, make the vinaigrette by whisking together the olive oil, Dijon, balsamic and some salt and pepper to combine. Then add (in this order): the quinoa, chicken, bacon, avocado, blue cheese, tomatoes and enough lettuce to fill the container. Seal your lunch container and when ready to eat, shake to combine. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 17600,"Spanokopita 1/2 cup olive oil 1 bunch chopped scallions, white and green parts 2 (10-ounce) boxes frozen chopped spinach, defrosted 2 tablespoons chopped fresh dill 3 extra-large eggs, lightly beaten 7 ounces feta cheese, crumbled 1/4 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 40 sheets (1 box) frozen phyllo dough (such as Pepperidge Farm), defrosted overnight in the refrigerator 1/2 pound (2 sticks) unsalted butter, melted 1/2 cup plain dry breadcrumbs Instructions: Preheat oven to 400 degrees F. Heat the olive oil in a saute pan and add the scallions. Cook for 5 minutes or until soft. Meanwhile, squeeze most of the water out of the spinach and place it in a bowl. Add the scallions, dill, eggs, feta, salt, and pepper and mix together. Keep the phyllo dough sheets covered with a damp kitchen towel. Unfold 1 sheet of the phyllo dough. Brush the sheet with melted butter and sprinkle with breadcrumbs. Repeat the process by laying a second sheet of phyllo dough over the first sheet, brush it with melted butter and sprinkle with breadcrumbs until all 10 sheets have been used. Spoon 3/4 cup of the spinach mixture into a sausage shape along one edge of the phyllo dough. Roll it up. Brush the top with butter and score the roll into 1-inch rounds. Place it on an oiled baking sheet. Repeat until all the pastry and filling have been used. Place in the oven and bake for 12 minutes or until the edges are lightly browned. Serve warm. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 17601,"Christmas Tree Cookie Cake 1 log store bought sugar cookie dough, at room temperature 1/2 cup all-purpose flour Desired cookie decorations Special equipment: Rolling pin Assorted cookie cutters Instructions: Preheat the oven to 350 degrees F. Combine the cookie dough and all-purpose flour using a stand mixer. Roll out the dough between two sheets of parchment until it is about 1/4-inch thick. Cut the shape of a Christmas tree and transfer the tree to a baking sheet. Combine the remaining scraps of dough and roll out to the same thickness as before. Cut the rolled scraps with assorted cookie cutters, these will be used as ornaments to decorate your tree. Place on a separate baking sheet. Bake the tree for 16 to 18 minutes and the smaller decorations for 12 minutes. Let cool completely and decorate as you wish. ","[Chardonnay, Riesling, Moscato, Sparkling wine]" 17602,"Liquid Center Chocolate Torte 3/4 cup unsalted butter 3/4 cup semisweet chocolate chips 1 1/4 cups powdered sugar, sifted 5 large egg yolks 3 large eggs 1 tablespoon bourbon 1/4 cup cake flour, sifted Nonstick cooking spray 1 tablespoon canola oil 1 green plantain, peeled and thinly sliced 1 ripe banana 2 tablespoons sugar Salted Caramel Sauce, to serve, recipe follows 1 cup heavy cream 2 cups sugar 1 teaspoon sea salt Instructions: Preheat a convection oven to 375 degrees F or 400 degree F oven if not a convection oven. Bring 2-inches of water to a simmer in a medium pot over low heat. Put the butter and chocolate into a bowl that fits on top of the pot without the bottom of the bowl touching the water. Put the bowl onto the pot. When the butter and chocolate have melted, remove from the heat, and whisk in the powdered sugar. In a separate bowl, whisk the egg yolks and eggs over the simmering water until warm. Fold in the chocolate mixture and the bourbon, then fold in the cake flour. Spray 6 (4-ounce) cake tins with nonstick cooking spray. Fill the tins to a 1/2-inch from the top with the batter. Bake until they are set around the edges but are still a bit liquid in the center, about 10 to 12 minutes. Check them after 10 minutes. Don't overcook them or the center will not be liquid. Remove them from the oven and let them sit for 1 minute. While the torte is baking, heat the canola oil in a small skillet over medium heat. When hot, add the plantain slices in 1 layer and quickly fry them on both sides until they are crisp. Remove them from pan and drain them on paper towels. Slice the banana on the bias into 1/2-inch thick slices and put them on a small sheet pan. Sprinkle with the sugar, and caramelize them using a creme brulee torch or the broiler. Spread the Salted Caramel Sauce onto each plate and unmold the torte on top. Garnish with a slice of caramelized banana a fried plantain before serving. Salted Caramel Sauce: Add the cream to a medium saucepan over medium-high heat and bring to a boil Remove from the heat, and set aside. Melt the sugar in a large heavy bottomed saucepan over medium-high heat. When the sugar starts to turn a caramel color around the edges, stir until the sugar is melted. When the sugar is a deep caramel color, slowly add the cream (watch out, it will splatter) and stir in the sea salt. Serve warm. Yield: about 2 1/2 cups ","[Chardonnay, Pinot Grigio, Riesling, Sparkling wine]

" 17603,"Foil-Packet Mini Meatloaves with Root Vegetables 1 1/4 pounds ground beef (85% lean) 1 large egg 1/2 cup panko 1/4 cup plus 2 tablespoons barbecue sauce Kosher salt and freshly ground pepper 2 scallions, thinly sliced Cooking spray 3/4 pound small red-skinned potatoes, cut into small cubes 2 carrots, thinly sliced 2 parsnips, thinly sliced 1 tablespoon extra-virgin olive oil 1 teaspoon fresh thyme, roughly chopped Instructions: Preheat a grill to medium high. Combine the beef, egg, panko, 2 tablespoons barbecue sauce, 3/4 teaspoon salt and a few grinds of pepper in a large bowl. Add the scallions, reserving 2 tablespoons of the greens for topping. Mix well with your hands. Tear off four 20-inch-long sheets of foil and lightly coat with cooking spray. Toss the potatoes, carrots and parsnips with the olive oil, thyme and a big pinch each of salt and pepper in a large bowl. Divide the vegetables evenly among the prepared foil sheets, piling them on one side of the foil. Clear a spot in the middle of the vegetables for the meatloaf. Divide the meat mixture into 4 pieces and shape each into a 3-by-4-inch mini meatloaf on the foil. Fold the foil over the meatloaf and vegetables; fold in the edges to form a packet. Grill the foil packets, 10 minutes, then flip and continue grilling until the vegetables are tender and the meatloaves are cooked through, 5 to 8 more minutes. Carefully open the packets and brush the tops and sides of the meatloaves with the remaining 1/4 cup barbecue sauce. Sprinkle with the reserved scallion greens. ","[Cabernet Sauvignon, Merlot, Malbec, Zinfandel]" 17604,"How to Make Homemade Caramel Apples | Caramel Apples 2 cups sugar 1/4 cup light corn syrup
1/2 cup heavy cream
2 tablespoons unsalted butter
1/2 teaspoon pure vanilla extract
Kosher salt
6 medium very crisp apples (such as Honeycrisp, Red Delicious, Pink Lady or Granny Smith), well washed and dried
Nonstick cooking spray, for the parchment
Instructions: Add the sugar, corn syrup and 1/2 cup water to a small saucepan over medium-high heat. Stir a few times before the sugar begins to boil to combine the ingredients. Attach a candy thermometer to the inside of the pan and bring the syrup to a boil. Cook until the syrup begins to turn an amber color, then swirl the syrup to even out the color. Continue to cook until the syrup is a deep amber and the thermometer reads between 375 and 380 degrees F, then remove from the heat. Carefully pour in the cream and gently whisk to combine. Stir in the butter, vanilla and a pinch of salt until smooth. Keep off the heat but keep the thermometer attached to the pan. Pierce the apples through the stem ends about halfway through with candy apple sticks. Line a baking sheet with parchment and lightly spray with nonstick cooking spray.
When the temperature of the caramel reads around 190 degrees F, dip an apple, using the stick as a handle and swirling to coat completely. Allow excess caramel to drip off the bottom and use a spatula to help remove any large amount of caramel, as it will pool around the apple when you set it down to cool on the lined baking sheet. Repeat with the remaining apples, gently heating the caramel on the stovetop over low heat, stirring, if it gets too thick for dipping. Allow the caramel to set and cool completely before serving or wrapping apples, about 1 hour. (See Cook's Note.) ","[Chardonnay, Riesling, Moscato, Pinot Grigio]" 17605,"Hanger Steak 1/4 cup grapeseed oil 1/4 cup dark balsamic vinegar 1 teaspoon garlic puree 1 teaspoon minced rosemary 1 teaspoon salt and pepper blend (60 percent to 40 percent mixture) Juice of 1 lemon 1, 2 or 3 pounds hanger steak Potatoes, for serving Instructions: In a bowl, start the marinade for the hangar steak by blending the oil, vinegar, garlic, rosemary, salt and pepper blend and lemon juice and whisk together well. Place the steak in an 8 by 12-inch casserole pan and generously coat with the marinade. Allow to marinate for 30 minutes to 1 hour under refrigeration.
For cooking, preheat a grill or chargrill over high heat. Remove the steak from the marinade, straining any excess marinade. Removal of the excess marinade will prevent flaming or charring of the steak during cooking. Place the steak on the grill and cook over high heat, 8 to 9 minutes per side, or to desired doneness. Remove from the grill and allow the steak to rest before slicing. Slice the steak on the bias, top to bottom, against the grain, 1/4 inches thick. Place the sliced steak over potatoes and serve. ","[Malbec, Syrah, Tempranillo, Zinfandel]" 17606,"Asian 5 Spice Barbecued Pork Tenderloins with Mango Citrus Salsa and Scallion Frankie Wraps 2 to 2 1/2 pounds pork tenderloins, trimmed of fat Steak seasoning blend or salt and freshly ground black pepper 1/4 cup dark brown sugar 1 1/2 teaspoons Chinese 5 spice powder (found in spice section or Asian foods section) 1 tablespoon vegetable oil 1/3 cup Hoisin prepared Chinese barbecue sauce 1 navel orange, zested and juiced 1 teaspoon dark sesame oil 2 teaspoons toasted sesame seeds, for garnish 2 tablespoons chopped cilantro or chives, for garnish 2 ripe mangoes, peeled and pitted, diced 1 red bell pepper, seeded and chopped 1 jalapeno, seeded and chopped 1/2 red onion, chopped 1 ripe lime, juiced 20 leaves basil, shredded Coarse salt 3 eggs, beaten 1/4 cup water, eyeball it 2 scallions, thinly sliced Vegetable oil, 1 teaspoon per wrap 10 flour tortillas, 8 inches Instructions: Preheat oven to 450 degrees F. Coat tenderloins in steak seasoning or season with salt and pepper. Combine brown sugar and 5 spice powder. Rub sugar and spice over pork. Brush baking dish or broiler pan with oil. Place pork in oven and bake 10 minutes. Combine barbecue sauce with orange zest and juice and sesame oil. Baste meat liberally with sauce and roast meat 15 minutes longer. Remove meat from oven and transfer to a serving platter. Coat meat with sesame and cilantro or chives for color. Combine mangoes, bell pepper, jalapeno, onion, lime and basil in a bowl. Season with salt, to your taste. To make Frankie wraps, heat a nonstick skillet over medium high heat. Beat eggs with water and scallions. Drizzle 1 teaspoon oil into hot skillet and pour in a little of the egg mixture. Add 1 tortilla, cook 30 seconds, then flip. Cook 15 seconds, then flip tortilla back and cook 15 seconds longer. Remove Frankie wrap from the pan and repeat with remaining ingredients. Pile tortillas in foil to keep warm. To assemble, thinly slice tenderloins and pile meat and salsa at the edge of a Frankie wrap. Tuck up bottoms and edges and roll. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Tempranillo]" 17607,"Chimichurri Sauce 2 teaspoons salt
2 tablespoons fresh oregano, finely chopped
2 tablespoons fresh flat-leaf Italian parsley, finely chopped
2 tablespoons fresh thyme, finely chopped
2 cloves garlic, chopped
1 shallot, chopped
1/2 cup red wine vinegar
1 tablespoon extra-virgin olive oil
Fresh cracked black pepper Instructions: Mix the salt with 1 cup water in a small saucepot and bring to a boil. Set aside and allow to cool completely. Mix together the oregano, parsley, thyme, garlic and shallots in a bowl. Mix the vinegar with the salted water, and then pour over the herb mixture. Whisk in the olive oil and season with black pepper.
","[Malbec, Tempranillo, Garnacha, Barbera]" 17608,"Chopped Apple Salad with Toasted Walnuts, Blue Cheese and Pomegranate Vinaigrette 1/4 cup pomegranate molasses 2 tablespoons red wine vinegar 1 heaping tablespoon Dijon mustard 1 tablespoon honey, or more to taste Salt Freshly ground black pepper 3/4 cup extra-virgin olive oil 6 apples (Granny Smith, Gala, Fuji) any or a combination of all, skin left on, core removed and cut into 1/2-inch dice 2 cups baby spinach 2 heads endive, thinly sliced 1 cup toasted coarsely chopped walnuts 3/4 pound blue cheese, crumbled (recommended: Maytag, Danish, Cabrales) Salt Freshly ground black pepper Instructions: Whisk together the pomegranate molasses, vinegar, mustard, honey and salt and pepper in a medium bowl. Slowly whisk in the olive oil until emulsified. Combine the apples, spinach, endive, walnuts and blue cheese in a large bowl. Add the vinaigrette and toss to coat, season with salt and pepper, to taste. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 17609,"\Squash 'Em\ Soup 2 butternut squash, peeled, seeded, cut into 1-inch pieces 1 large onion, diced 1 large garlic clove 1 tablespoon chipotle in adobo puree 1 tablespoon ground cumin 3 (16-ounce) cans chicken broth, plus water to cover 1 tablespoon chopped fresh thyme Instructions: In a large pot combine squash, onion, garlic, chipotle and cumin. Cover with chicken broth and water to cover. Bring to a boil, reduce heat and fast simmer for 20 minutes or until squash is tender. Off heat, using an immersion blender, puree soup. Stir in thyme. Pour soup into thermos and serve hot at game. ","[Malbec, Tempranillo, Garnacha, Barbera]" 17610,"Chipotle BBQ Turkey Mini Meatloaves EVOO, for brushing 1 cup organic ketchup 2 tablespoons chipotle in adobo puree 2 tablespoons dark amber maple syrup 2 tablespoons dark brown sugar 2 tablespoons cider vinegar 2 tablespoons Worcestershire sauce 2 cloves garlic, finely chopped Coarse black pepper 1 1/2 cups seasoned stuffing cubes 3/4 cup chicken stock 2 pounds ground turkey (use a mix of light and dark meat) 1 round tablespoon poultry seasoning 2 teaspoons cumin Kosher salt and freshly ground pepper 1/2 small red bell pepper, finely chopped 1/4 cup finely chopped fresh cilantro or parsley 6 thin scallions, finely chopped 2 eggs One 8-ounce brick extra-sharp yellow Cheddar, cut into small dice 4 medium sweet potatoes 1/2 to 2/3 cup chicken stock 2 tablespoons chopped fresh thyme Juice of 1 small organic orange Kosher salt and freshly ground pepper Instructions: Preheat the oven to 375 degrees F. Brush a muffin pan (with 6 jumbo or 12 medium cups) with EVOO.
For the BBQ sauce: Combine the ketchup, chipotle puree, maple syrup, brown sugar, vinegar, Worcestershire sauce, garlic and pepper to taste in a small pot. Heat until the mixture starts to bubble, then reduce the heat to low and simmer until thickened, about 20 minutes, stirring occasionally.
For the meatloaves: Pulse the stuffing cubes in a food processor until crumbs form. Transfer to a bowl and moisten with chicken stock.
Combine the turkey, poultry seasoning, cumin and some salt and pepper in a large bowl. Add the moistened breadcrumbs, bell pepper, cilantro, scallions, eggs and cheese and mix gently to combine. Fill the muffin cups with the meatloaf mixture, mounding it a bit in the centers. Top with BBQ sauce. Place the pan on a baking sheet and bake for 40 minutes.
For the mashed sweet potatoes: While the meatloaves are cooking, peel and cube the sweet potatoes. Place in a pot and cover with water. Bring to a boil and cook until tender, then drain. Mash with the chicken stock, thyme, orange juice and salt and pepper to taste.
Serve the meatloaves with the mashed sweet potatoes. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Zinfandel]" 17611,"Chicory and Apple Salad with Pine Nuts, Blue Cheese and Sherry Vinaigrette 1 small shallot, minced 2 tablespoons whole-grain mustard 1 1/2 tablespoons honey 1/4 cup sherry vinegar 1/2 lemon, zested and juiced 1 cup olive oil Kosher salt and cracked black pepper 2 heads radicchio, sliced into 1-inch strips 2 heads Belgian endive, sliced into 1-inch strips 1 green apple, julienned 1/4 cup fresh parsley leaves 1/4 cup toasted pine nuts, plus more for garnish 1/2 cup shaved blue cheese Instructions: For the sherry vinaigrette: Combine the shallot, mustard, honey, sherry vinegar and lemon zest and juice in a medium bowl. Slowly drizzle the olive oil into the bowl while whisking to emulsify the oil into the dressing. Season with salt and pepper to taste. For the salad: Combine the radicchio, endive, apple, parsley and pine nuts in a large bowl. Spoon sherry vinaigrette over the top and toss to combine. Taste and add more dressing if desired. Top with more pine nuts and the shaved blue cheese before serving. ","[Riesling, Pinot Grigio, Vermentino, Gavi]" 17612,"Donatelli's - Meat Sauce Recipe 2 pounds lean ground beef 1 tablespoon minced garlic Salt and freshly ground black pepper 1/8 cup vegetable oil 1/4 cup diced onions One 29-ounce can tomato puree Two 12-ounce cans tomato paste One 15-ounce can crushed tomatoes 1 tablespoon beef base 1 tablespoon chicken base 1/2 cup grated Parmesan 1 teaspoon garlic salt 1 teaspoon freshly ground black pepper 1 teaspoon dried basil 1 teaspoon chopped parsley leaves Instructions: Brown ground beef with minced garlic and salt and pepper, to taste. Drain ground beef and set aside. Place oil and onions in a saucepan and saute on high heat until soft. Add all cans of tomato products. Fill the tomato puree can with hot water and dissolve beef and chicken base in this water. Add this water and base mixture to saucepan. Add all other ingredients and heat through. Once hot, add the browned ground beef and simmer on low heat for approximately 1 hour, stirring occasionally. Serve over your favorite pasta -- enjoy!!!! ","[Chianti, Cabernet Sauvignon, Malbec, Zinfandel]" 17613,"Velvet Scrambled Eggs with Fresh Herbs 9 large eggs 1/4 cup milk or cream, plus a splash 1/4 cup butter 1 tablespoon minced fresh marjoram or oregano 1 tablespoon minced fresh thyme 1/2 scallion, minced (green only) 2 tablespoons freshly grated Parmesan cheese Salt and freshly ground black pepper Lemon wedges, for serving Green Salad, recipe follows 1 head green, red or butter lettuce, torn into small pieces (5 cups mesclun salad mix) 1 teaspoon Dijon mustard 1 1/2 tablespoons red wine vinegar 1/4 cup olive oil Salt and freshly ground black pepper Instructions: In a medium bowl, whisk the eggs plus 1/4 cup of milk or cream until no longer stringy, about 1 minute. Over medium-low heat, melt butter in a large nonstick saute pan. Pour the eggs into a pan and using a wooden spoon or rubber spatula, gently stir the eggs and cook over low heat. The eggs will turn creamy with soft curds. When the eggs have nearly lost the \raw look\ toss in the marjoram, thyme, scallion, Parmesan cheese, and salt and pepper and stir to distribute. Once the eggs are no longer runny, but still very creamy and moist, immediately pour a little splash of milk (1 or 2 teaspoons) on the eggs to stop the cooking, and remove the eggs from the heat. Serve immediately with wedges of lemon as garnish and Green Salad. In a small bowl, whisk together the mustard and the vinegar. Slowly whisk in the olive oil to make an emulsion. Season with salt and pepper. Toss the green salad with the vinaigrette and serve. ","[Chardonnay, Sauvignon Blanc, Pinot Gris, Riesling]" 17614,"Cherry-Walnut Gelatin Mold 1 pound pitted bing cherries (frozen or canned), thawed if frozen 1 1/4 cups walnut halves 1 6-ounce package cherry Jell-O 1 cup sherry 1/2 cup orange juice Cooking spray Instructions: Drain the cherries and pat dry. Break the walnuts into pieces, then stuff each cherry with a nut. Combine the Jell-O and 2 cups boiling water in a bowl and stir until dissolved. Stir in the sherry and orange juice. Lightly spray a 6-cup gelatin mold or glass bowl with cooking spray. Pour in the gelatin mixture and scatter the stuffed cherries and remaining walnuts evenly in the mold. Cover and refrigerate until set, about 8 hours or overnight. Before serving, place the mold in a bowl of hot water to loosen the gelatin, about 5 minutes. Gently invert over a platter to release. ","[Riesling, Moscato, Vinho Verde, Cava]" 17615,"Cowboy Breakfast Sandwiches 16 slices Texas toast Butter 1 pound breakfast sausage, cut into 8 patties 12 eggs 1/2 cup half-and-half Salt and freshly ground black pepper 1 cup jarred jalapeno slices Sandwich spread of your choice, such as mayo, spicy sandwich spread or spicy mustard 8 slices cheese, such as American, Cheddar or Cheddar-Jack Instructions: Cook the Texas toast on a griddle over medium heat, using lots of butter. Set aside.
Fry the sausage patties in a skillet over medium heat, flattening with the spatula as they cook. Set aside.
Mix the eggs, half-and-half and some salt and pepper in a separate bowl. Pour the eggs onto the griddle in a rectangular shape. Flip to cook on both sides. Cut the rectangle of eggs into 8 squares and set aside on a plate.
Increase the heat, then jump the jalapeno slices onto the hot griddle. Let them sizzle for a couple of minutes, chopping them with the side of the spatula as they cook. Drop on a tablespoon of butter for flavor. Cook until the jalapenos have some brown and black bits. Remove from the griddle, then set aside.
Spread whatever sandwich spread you'd like to use onto the Texas toast. Top with a sausage patty, eggs, a slice of cheese and some jalapenos. Top with another slice of Texas toast, then wrap in foil for serving. ","[Zinfandel, Merlot, Malbec, Tempranillo]" 17616,"Chicken Tikka Masala 1/2 cup sour cream 1 tablespoon mild or hot curry powder 1 1/2 teaspoons paprika Kosher salt 1 pound boneless skinless chicken thighs, excess fat trimmed 3 cloves garlic, roughly chopped One 1/2-inch piece ginger, roughly chopped 1 small onion, roughly chopped 1 tablespoon vegetable oil 2 teaspoons garam masala One 28-ounce can no-salt-added tomato puree 2 cups cauliflower florets 2 tablespoons unsalted butter 3 tablespoons chopped fresh cilantro, plus more for garnish 6 cups cooked brown rice, for serving Lemon wedges, for serving Instructions: Mix 2 tablespoons of the sour cream, 1/2 teaspoon of the curry powder, 1/2 teaspoon of the paprika and 1/4 teaspoon salt in a medium bowl. Add the chicken thighs and toss to evenly coat. Cover the bowl and marinate for 30 minutes at room temperature. Meanwhile, pulse the garlic, ginger, onions and 2 tablespoons water in a food processor until smooth. Heat the vegetable oil in a 6-quart Dutch oven or large pot over medium-high heat. Add the onion mixture, the remaining 2 1/2 teaspoons curry powder, the garam masala and the remaining 1 teaspoon paprika. Cook, stirring occasionally, until the mixture starts to stick and brown on the bottom of the pan, about 4 minutes. Add the tomato puree, 1 cup water, the cauliflower and 2 teaspoons salt. Cover partially with a lid and simmer gently until the cauliflower is tender, 25 to 30 minutes. Meanwhile, preheat the broiler with a rack positioned about 4 inches from the heat source. Line a baking sheet with foil. Arrange the chicken thighs in one layer. Broil 8 to 10 minutes, flipping halfway through. The chicken should be browned and just cooked through (if it chars too much, lower the rack). Cut into large chunks. Once the cauliflower is cooked, remove from the heat and stir in the chicken, the remaining 6 tablespoons of sour cream, the butter and cilantro. Divide the rice, tikka masala and lemon wedges evenly among six bowls. Garnish with cilantro. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 17617,"Lemon Madeleines 1 cup plus 2 tablespoons/150 g flour 1/2 teaspoon baking powder Pinch salt 2/3 cup plus 1 tablespoon/150 g butter 1/2 cup plus 2 tablespoons/125 g sugar 1 tablespoon brown sugar 1 tablespoon honey Zest of 1 lemon 4 eggs Instructions: Grease madeleine tins and set in the freezer. Heat the oven 400 degrees F/200 degrees C. Sift together the flour and baking powder. In a small saucepan melt the butter, and stir in the sugar, honey and lemon zest. Lightly beat the eggs, and temper them into the butter mixture. Whisk into the flour to make a smooth batter. Pour into the molds and bake until the cakes are puffed up, golden around the edges and cooked through, 10 to 12 minutes, without opening the door during cooking. ","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]" 17618,"Leche Flan 3/4 cup sugar 12 large egg yolks, at room temperature
One 12-ounce can evaporated milk
One 12-ounce can sweetened condensed milk
1 teaspoon vanilla extract
1 teaspoon grated lemon zest, optional Instructions: Add about 2 tablespoons of the sugar to a small saucepan over low heat. Allow the sugar to melt, about 15 minutes. Gradually add a tablespoon of sugar at a time, slowly swirling it and allowing it to melt in before adding the next tablespoon. This is a long process, which needs constant attention to avoid burning. When all the sugar is completely melted, it will become a rich, dark caramel color, about 40 to 45 minutes. Carefully pour the caramel into a 9-inch cake pan, coating the bottom of the pan. Allow to cool completely, about 20 minutes.
Meanwhile, preheat the oven to 350 degrees F.
Prepare a water bath: Place a large roasting pan on the middle rack of the oven. Bring about 2 quarts of water to a boil, then carefully pour it into the roasting pan in the oven.
When the caramel is cool, slowly whisk together the egg yolks in a medium bowl, then add the evaporated milk, condensed milk, vanilla extract and lemon zest (if using). Whisk gently to avoid adding air into the custard. Air will cause bubbles, taking away from the smooth and dense texture.
Pour the custard through a fine-mesh sieve into the cake pan. Lightly tap the pan on the counter to release any air bubbles.
Once the oven is at 350 degrees F, carefully place the cake pan in the water bath.
Bake until the center of the custard is set and a toothpick inserted in the center comes out clean, about 1 hour. Remove the cake pan from the water and allow the custard to cool to room temperature. Cover and refrigerate for at least 5 hours and up to 5 days.
To serve, unmold the flan: Allow the flan to come to room temperature (see Cook\u2019s Note). Take a sharp paring knife and run it between the edge of the flan and the cake pan. Hold a large plate firmly over the pan and, in one smooth motion, invert the plate and pan. Carefully remove the pan.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 17619,"Roasted Figs and Prosciutto Good olive oil 20 large fresh ripe figs 20 thin slices Italian prosciutto (about 8 ounces) Instructions: Preheat the oven to 425 degrees F. Snip the hard stems off the figs and cut the figs in half lengthwise through the stem. With a small sharp knife, cut the prosciutto lengthwise into inch-wide strips. Wrap a strip of prosciutto around the center of each fig half, with the ends overlapping. Brush with olive oil and arrange cut-side up on a sheet pan. Roast the figs for 10 minutes, until the prosciutto is a little crisp and the figs are warmed through. Serve warm. ","[Barolo, Barbaresco, Chianti, Tempranillo]" 17620,"Herb Melon Salad 1/4 cup champagne vinegar 1/4 cup sugar
1/4 cantaloupe, peeled, seeded and diced into 3/4-inch pieces 1/4 honeydew, peeled, seeded and diced into 3/4-inch pieces 1/4 cup fresh basil leaves, roughly chopped
1/4 cup fresh mint leaves, roughly chopped
Flake salt, such as Maldon
Instructions: Combine the vinegar and sugar in a small saucepan over medium heat. Bring to a simmer, stirring often to dissolve the sugar. Remove from the heat and allow to cool. Put the cantaloupe and honeydew in a bowl and toss with the basil and mint. Drizzle with the sweetened vinegar and toss lightly. Pile the melon on a platter and sprinkle with the flake salt. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 17621,"Cuban Black Bean Soup 1 pound dried black (turtle) beans 3 tablespoons pure olive oil 1/2 pound smoked ham hock or other smoked pork 3 medium white onions, chopped (about 1 1/2 cups) 2 large sweet red peppers, chopped 3 stalks celery, chopped 3 tablespoons chili powder 3 tablespoons ground cumin 2 tablespoons finely chopped garlic 1/4 cup tomato paste 4 quarts cold water Salt and freshly ground black pepper to taste 1/4 cup dry (not cooking) sherry, optional Sour cream Chopped scallions or chives Instructions: Remove any debris from the beans, then rinse and soak them overnight in cold water, refrigerated. Drain any remaining water after the soaking, before adding the beans to the soup pot. In a large soup pot with a heavy bottom, heat the olive oil. Add the ham hock to the oil and begin to brown. Add the onions, peppers, celery, chili, and cumin, and cook over medium heat until the vegetables wilt. Add the garlic and tomato paste and cook an additional 2 minutes, stirring to make sure you don't burn the tomato or garlic. Add the water and bring to a boil. Add the cleaned and soaked black beans, return to a boil, then lower to a simmer and cook 2 to 2 1/2 hours, or until the beans are tender. Remove the ham hock from the pot, let cool enough to handle, then strip the meat from the bone. Chop the meat coarsely and add back to the soup. Season with salt and pepper to taste. Add the sherry and cook 2 minutes more. Ladle into bowls and garnish each serving with 1 tablespoon sour cream and a sprinkling of scallions or chives. ","[Rioja, Tempranillo, Garnacha, Pinotage]

" 17622,"Encrusted Prime Rib 1/2 teaspoon Spice Islands? Ground Coriander 1 teaspoon coarse salt 2 tablespoons all-purpose flour 1 tablespoon Dijon mustard 3 tablespoons butter, softened 3 tablespoons heavy cream 1 tablespoon Dijon mustard 1 cup beef broth 1/4 cup pan dripping (from roast) 1 tablespoon minced shallots 1 teaspoon Spice Islands? Rosemary 1/2 teaspoon Spice Islands? Ground Coriander 1/4 teaspoon salt 1 tablespoon Grand Marnier liquor 3 to 4 pound beef rib roast, boneless 1 tablespoon Spice Islands? Whole Allspice 2 tablespoons Spice Islands? Cracked Black Pepper 1 teaspoon Spice Islands? Oregano 1 teaspoon Spice Islands? Thyme Instructions: Let roast stand at room temperature for 1 hour. Preheat oven to 500F. Pat beef dry and season with salt and pepper to taste. Roast beef for 30 minutes. Reduce heat 300F. Crush allspice and combine with black pepper, rosemary, oregano, thyme, coriander, salt, flour, mustard and butter to form a paste; spread on roast. Roast beef for 1 to 1-1/2 hours, or until meat reaches 135F for medium rare. Rest 20 to 30 minutes before carving. Sauce: Combine cream, mustard, beef broth, pan drippings, shallots, rosemary, coriander and salt in a saucepan. Bring to a boil, and simmer 2 minutes. Add Grand Marnier and continue cooking an additional 5 minutes to reduce liquid. Serve over beef. Recipe Note: lightly crush rosemary leaves, if desired. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Syrah]" 17623,"Chocolate Pudding and Pretzels 1 cup pretzels, lightly crushed 3 tablespoons butter, melted 1/2 cup sugar, plus 2 tablespoons 1/2 cup cocoa powder 2 tablespoons cornstarch 2 cups milk 1 egg 1/4 cup semisweet chocolate chips Special Equipment: 4 (4-ounce) ramekins Instructions: Preheat oven to 400 degrees F. On a sheet tray, gently toss pretzels, butter and 2 tablespoons sugar. Bake until sugar melts and crystallizes on the pretzels, about 10 minutes. Meanwhile, in a medium saucepan, whisk together the cocoa, 1/2 cup sugar and cornstarch. Form a well in the center and slowly whisk in milk over medium heat. This helps prevent the cornstarch from clumping. Bring mixture to a boil to thicken. Remove from heat. In a small bowl, whisk a little of the milk mixture into the egg to temper. Add egg mixture to the pot of milk. Heat over low until mixture thickens to a pudding-like consistency, about 3 to 5 minutes. Mix in chips until melted and combined well. Pour pudding into ramekins. Chill at least 1 hour. To serve, top with pretzels. ","[Merlot, Cabernet Sauvignon, Malbec, Zinfandel]" 17624,"Pecan Praline Lace Cookies, Cups, and Coronets 1/2 cup plus 2 tablespoons finely chopped pecans 1/4 cup all-purpose flour 2 ounces (1/2 stick) unsalted butter, softened 1/4 cup packed dark brown sugar 1/4 cup light corn syrup Instructions: Preheat oven to 350 degrees. In a small bowl, combine the pecans and flour. In a small saucepan, combine the butter, sugar, and corn syrup. Bring to a boil. Remove from heat and stir the dry ingredients into a pan. Transfer the batter to a bowl and stir occasionally until it thickens into a dough and is cool enough to handle, about 25 minutes. With moistened hands, roll the dough into various size balls, depending on whether you're making cookies, cups or coronets (see below). Place on ungreased baking sheets, 3 to 7 inches apart, depending on size-they spread quite a bit. Bake about 12 minutes, or until the active bubbling subsides. Place the baking sheet on rack and let cool until the cookies are firm enough to lift with a flexible metal spatula but are still malleable, 3 to 5 minutes. Working quickly, mold each into shape and set on a wire rack to cool completely. If the cookies get too cool and brittle to mold, put the try back in the oven for a minute to soften. To make 9 dessert bowls: With moistened hands, mold each ball using a rounded tablespoon of dough. Place only 2 balls on the ungreased baking sheet. Have 2 small soup bowls measuring 4 1/2 to 5-inches across the top ready by the oven. Follow the baking instruction above. When set but still malleable, lift the cookies, one at a time, and place each in a bowl, nutty, bumpy side up. Gently press the bottom to flatten. The sides will ruffle prettily. Wipe the excess butter off the baking sheet and continue with the remaining dough. If you have more than 1 baking sheet, stagger the baking so that you can mold 1 tray while the other is in the oven. Fill with butterscotch ice cream, pumpkin mousse, bananas and cream, or anything that strikes your fancy and goes well with pecans. To make 9 ice cream cones: Follow the baking instructions above for dessert bowls, but when you lift a cookie off the baking sheet, roll it into a cone with the nutty, bumpy side facing out, and hold it for a few seconds to set. Lay it on the cooling rack, seam side down, and place a cylindrical object, such as a pill bottle, in the opening to set until you roll the next cookie. Fill with scoops of any flavor ice cream or sorbet that complements pecans. To make 18 coronets: With moistened hands, mold rounded teaspoons of the dough into balls. Place about 9 balls on an ungreased baking sheet. Follow the baking instructions for ice-cream cones; you're making a smaller version of the same. Repeat with a second tray. Fill with mousse, ice cream, or berries and cream. Place a little dab of cream on the plate to anchor the coronets, and place 1 or 2 coronets on each plate with fruit sauce or hot fudge spilling out of the opening. To make 24 cookies: With moistened hands, mold level teaspoons of dough into balls. Place about 12 balls on an ungreased baking sheet. Follow the instructions above. When the cookies are set but still flexible, transfer to a cooling rack. Repeat with a second tray. To make 24 cigarettes: Follow the baking instructions for cookies, but when you lift a cookie off the baking sheet, roll it around a chopstick or the handle of a wooden spoon. Lay it on the cooling rack, seam side down. If the cookies get too brittle to mold, put the baking sheet back in the oven for a minute to soften them. To dip the ends in melted chocolate, immerse 1 end of a cookie, then the other, shake off the excess chocolate, and dip the end into a small bowl of grated chocolate. Lay it on a sheet pan lined with parchment or waxed paper. When all the cookies are dipped, place the tray in the refrigerator for 5 to 10 minutes, just until the chocolate sets. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 17625,"Fillet of Beef in Puff Pastry with Sauce Madeira 6 tournedos, 6 ounces each (fillet steaks, 1 1/2 inches thick) 6 tablespoons unsalted butter 2 shallots, minced 1 pound mushrooms, finely chopped 4 tablespoons heavy cream Salt and freshly ground black pepper 2 pounds puff pastry 1 egg with 1 tablespoon of water, lightly beaten, for egg wash Sauce Madeira, recipe follows Watercress, for garnish 1 cup Madeira 2 tablespoons minced shallots 1 teaspoon minced thyme leaves 1 cup veal stock 2 tablespoons butter Salt and pepper Instructions: In a large skillet, over high heat, saute tournedos in 3 tablespoons butter for 30 seconds on each side. Set aside to cool completely. In the same skillet, with the remaining 3 tablespoons of butter, cook shallots and mushrooms until all liquid evaporates. Add cream, salt and pepper. Reduce over moderate heat to a thick puree. Cool. Preheat oven to 450 degrees F. Divide pastry into 6 equal portions. On a lightly floured board, roll out each portion to a rectangle approximately 6 by 12 inches and 1/4 inch thick. Place each tournedo on one side of a pastry rectangle, leaving enough room to fold over. Top each tournedos with mushroom puree. Brush edges of the pastry with egg wash and then fold it over and shape it to the contours of the meat. Cut away excess pastry and decorate as desired. Glaze the tops of the pastry with egg wash. Bake the tournedos 15 to 20 minutes, or until the pastry is golden brown. Arrange each tournedo on a heated plate and garnish with watercress. Nap the sauce Madeira around the tournedos. In a saucepan, bring Madeira, shallots, and thyme to a boil. Reduce to a simmer and cook until only 1/3 cup remains. Add the stock; continue to reduce, over medium heat, until slightly thickened. Whisk in the butter. Season, to taste, with salt and pepper. Yield: Makes about 1 cup ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 17626,"Tiramisu l l/2 cups granulated sugar l cup all-purpose flour 3/4 cup unsweetened cocoa 2 teaspoons baking powder l teaspoon baking soda l/4 teaspoon salt 4 eggs, separated 2 egg whites 3/4 cup vegetable oil l/2 cup water l teaspoon vanilla extract 21 ounces mascarpone cheese 11 l/2 ounces milk chocolate, cut into small pieces 8 eggs, separated l/2 cup granulated sugar 2 tablespoons Kahlua 2 tablespoons rum Unsweetened cocoa, sifted, for decoration About l/4 cup coarsely grated milk chocolate, for garnish 4 cups espresso coffee, decaffeinated or regular l l/4 cups water l cup sugar 3 tablespoons Kahlua 3 tablespoons rum Instructions: For the cake: Sift together l cup sugar, the flour, cocoa, baking powder, baking soda, and salt. Set aside.
In the large bowl of an electric mixer, with paddle or beaters, beat the egg yolks at high speed. Turn speed to low and pour in the oil, water and vanilla. Gradually add the sifted ingredients, and when almost incorporated, turn speed to medium, and beat until well combined. Remove bowl from machine.
In another clean large bowl, with whip or beaters, whip the 6 egg whites until soft peaks form. Start on medium speed and raise speed as peaks begin to form. Gradually pour in the remaining l/2 cup sugar and whip until whites are shiny and firm but not stiff. With a rubber spatula, fold l/4 of the whites into the chocolate mixture, then scrape the chocolate mixture back into the whites, quickly folding until completely incorporated.
Scrape the mixture into a greased and floured half-sheet pan and bake at 375 degrees F. until edges of the cake pull away from the pan and a tester, gently inserted into the cake, comes out clean.
For the cream: In the large bowl of an electric mixer, using paddle or beaters, beat the mascarpone until fluffy, scraping down the sides of the bowl and under the beaters as necessary.
Meanwhile, in a medium bowl, set over simmering water, melt the chocolate. Set aside.
In a large heatproof bowl, set over simmering water, whisk the egg yolks with l/4 cup sugar until sugar dissolved and mixture is hot to the touch. Remove from heat and scrape into the mascarpone. On medium speed, beat just until combined. Lower speed, add the melted chocolate, and mix well.
In a large bowl of the electric mixer, using the whip attachment, whip the egg whites to soft peaks. Add the remaining l/4 cup sugar and continue to beat until shiny and firm but not stiff. Fold into the mascarpone mixture. Stir in the Kahlua and rum. Refrigerate until needed.
For the soaking liquid: In a small pot, combine all of the ingredients, bring to a boil. Remove from the heat and let cool.
To assemble the Tiramisu: I like to use parfait or Pilsner glasses for this dessert. Place all of the glasses on a flat work surface. Cut out cake circles that will fit into the size glass your using. Using a ladle, place a small amount of Mascarpone cream in the glass, dip a cake circle in the soaking liquid (squeeze out any excess) and place on top of the cream. Ladle more cream on top of the circle, place another soaked circle of cake and finish with a layer of cream. Repeat this with all of the glasses. Refrigerate for about an hour or until set. Decorate with grated milk chocolate and sifted cocoa. ","[Chianti, Barolo, Rioja, Syrah]" 17627,"Lemon-scented Mascarpone Trifle 1/2 cup sugar 1 lemon, zested and juiced 16 ounces mascarpone cheese 1 store-bought pound cake, cut into 1/2-inch thick slices 1/2 cup creme de cassis liqueur 2 cups quartered strawberries (or whole blueberries or whole raspberries) Fresh mint leaves, chopped, for garnish Instructions: In a small saucepan over medium heat, combine the sugar with the lemon juice. Cook until the sugar has dissolved, about 5 minutes. Let cool. In a medium bowl, combine the cooled sugar mixture with the mascarpone cheese and the lemon zest. Using an electric mixer, whip on medium speed until the mixture is light and fluffy. To build the trifle, line the bottom of a trifle bowl with a layer pound cake. Brush the pound cake with some creme de cassis liqueur. Spoon a layer of the cheese mixture over the pound cake, and then a layer of berries. Repeat the layers until all the ingredients are used, finishing with a top layer of berries. Chill in the refrigerator until ready to serve. Garnish with chopped mint leaves. ","[Prosecco, Moscato, Vinho Verde, Cava]" 17628,"Frozen Strawberry, Melon and Mint Cocktail 1 1/4 cups fresh lime juice (from 8 to 10 limes), plus lime wedges for serving 1 cup sugar 2 cups cubed honeydew melon (about 1/2 melon) 3/4 cup tequila (preferably anejo or reposado) 2/3 cup orange-flavored liqueur (such as Cointreau or Grand Marnier) 2 cups frozen strawberries 1/3 cup elderflower liqueur (such as St. Germain) 1/2 cup lightly packed mint leaves Coarse salt, for the glasses Instructions: Combine 3/4 cup lime juice, 1/3 cup sugar and 3/4 cup water in a bowl; stir until dissolved. Pour into an ice cube tray and freeze until firm, 1 to 2 hours. Meanwhile, line a baking sheet with plastic wrap; spread out the melon chunks, cover and freeze until solid, 1 to 2 hours. (The lime ice cubes and melon can be frozen up to 2 days ahead.)
Make the white layer: Combine the lime ice cubes, tequila, orange-flavored liqueur and 2 cups plain ice cubes in a blender and process until slushy. Transfer to a small pitcher or bowl; cover with plastic wrap and freeze, about 2 hours. Rinse out the blender. When ready to serve, make the red layer: Combine the frozen strawberries, elderflower liqueur, 1/4 cup lime juice, 1/3 cup sugar and 2 cups plain ice cubes in the blender; process until slushy. Transfer to another small pitcher or bowl and set aside. Rinse out the blender. Make the green layer: Blend the frozen melon, mint, the remaining 1/4 cup lime juice and 1/3 cup sugar, 1 1/2 cups plain ice cubes and 1/2 cup water until slushy.
Rub the rims of 6 glasses with a lime wedge, then dip in coarse salt. Fill each glass one-third of the way with the green slush; spoon a layer of the white slush on top, then finish with the red slush. Serve with lime wedges. (The individual slushes or the assembled drinks will keep up to 3 days in the freezer. Thaw 20 to 40 minutes before assembling or serving.)
","[Chardonnay, Sauvignon Blanc, Moscato, Pinot Grigio]

" 17629,"Nut Roll and Poppy Seed Roll 4 cups flour 1 cake yeast (1- ounce) 1 cup butter 3 egg yolks 1/2 cup sour cream 1 teaspoon vanilla 1/2 teaspoons salt Powdered sugar, for rolling Poppyseed Filling, recipe follows Walnut Filling, recipe follows 1 pound poppy seeds 2 cups milk 1 1/2 cups sugar 1/2 stick butter 1 cup raisins 1 pound ground walnuts 1 tablespoon melted butter 1 cup sugar 3 teaspoon milk 1 teaspoon vanilla Instructions: Put flour in bowl and crumble yeast into flour. Cut in butter as for pie crust. Mix yolks and sour cream, vanilla (yeast in water if dry is used), and salt. Mix well with flour mixture well. Divide into 4 (6 for smaller rolls) parts and refrigerate in plastic wrap overnight. Roll out one piece of dough into rectangle on powdered sugar. Spread 1/2 of one type of filling evenly over rectangle of dough, leaving about 1 1/2 inches around edges. Roll jelly roll fashion and tuck in ends. Brush with beaten egg and bake on greased sheets in a preheated 350-degree F oven for 45 minutes. Combine all ingredients in a saucepan. Simmer for 30 minutes. Let cool entirely before using as a filling. Mix all ingredients together. ","[Chardonnay, Riesling, Pinot Grigio, Sparkling wine]

" 17630,"Avocado Soup with Salsa Fresca 4 large ripe avocados Juice of 2 limes 3 cups chicken stock 1 cup Mexican Crema, recipe follows Sea salt and freshly ground black pepper, to taste Salsa Fresca, recipe follows, for garnish 2 cups heavy cream 1/4 cup buttermilk 4 medium ripe tomatoes, cored, seeded, and finely diced 1/4 red onion, minced 2 jalapenos, stemmed, seeded if desired, and minced 1 bunch cilantro, leaves only, chopped 2 tablespoons freshly squeezed lime juice 3/4 teaspoon sea salt Pinch of freshly ground black pepper Instructions: Push the avocados through a fine sieve. Place the avocado puree in a mixing bowl. Add the lime juice. Gradually add the chicken stock, stirring constantly. When the avocado has been thoroughly blended with the broth, slowly add the crema. The mixture should be smooth and creamy. Season with salt and pepper. Chill the soup until cold and serve in chilled bowls. Pass the Salsa Fresca to use as garnish. Whisk the cream and the buttermilk together in a bowl. Cover and set in a warm place (a gas oven with just the heat from the pilot light is fine) for 8 hours. Crema may be kept in the refrigerator for as long as a week. Combine all of the ingredients in a mixing bowl. Stir and toss well. Store in a covered container in the refrigerator no more than 1 day. ","[Chardonnay, Sauvignon Blanc, Vermentino, Riesling]" 17631,"Cranberry and Roasted-Shallot Sauce 18 medium shallots, peeled and quartered lengthwise through root end 1 Tbs. vegetable oil
2 tsp. minced fresh thyme 5 Tbs. balsamic vinegar 1/2-cup granulated sugar 1 cup dry red wine 2/3-cup Ruby port 1/3-cup light brown sugar, packed 12 oz. bag fresh cranberries 1 Tbs. chopped fresh parsley Instructions: Preheat oven to 400 degrees F. Toss shallots with oil and minced fresh thyme on small rimmed baking sheet. Sprinkle with salt and pepper. Bake until golden, about 25 minutes. Drizzle one tablespoon vinegar over shallots, toss to coat. Continue roasting until shallots caramelize, stirring occasionally, about 10 minutes. Remove from oven.
Bring red wine, port, brown sugar, remaining four tablespoons vinegar and granulated sugar to boil in heavy large saucepan over medium-high heat, stirring until sugar dissolves. Add cranberries; cook until berries pop, stirring occasionally, about eight minutes. Mix in parsley and shallots. Transfer to bowl. Cover and chill overnight. Serve cold or at room temperature. ","[Chardonnay, Pinot Grigio, Riesling, Garnacha]" 17632,"Antipasti Salad with Campfire Dressing 1 small red onion, skin on 2 cloves garlic, grated 1 sprig fresh oregano 2/3 cup extra-virgin olive oil 1/3 cup red wine vinegar Kosher salt and freshly ground black pepper 4 cups shredded romaine lettuce 1 cup canned chickpeas, drained and rinsed 1/2 cup small diced dry salami 1/2 cup small diced aged provolone 1/2 cup halved cherry tomatoes 1/2 cup thinly sliced pepperoncinis 6 tablespoons Parmesan, freshly grated Instructions: Prepare a grill for indirect heat. If using a charcoal grill, build the hot coals on one side only. If using a gas grill, heat one side only to medium-high heat. Using a fork or paring knife, prick the onion all over to allow the smoke to penetrate. Place the onion directly onto the coals and cook until charred and softened, about 5 minutes. Remove from the coals and when it is cool enough to handle, peel and finely chop. Add the onions, garlic, oregano, olive oil and red wine vinegar to a glass jar with a lid. Season with salt and pepper, then shake vigorously and set aside. Add the lettuce, chickpeas, salami, provolone, tomatoes and pepperoncinis to a large bowl. Dress with some of the smoky red wine-oregano vinaigrette and toss to coat. Add the Parmesan all over the top and serve with freshly cracked black pepper. ","[Barolo, Chianti, Tempranillo, Garnacha]" 17633,"Spiked Cranberry Sauce One 14-ounce can cranberry sauce, chilled 1 tablespoon maple syrup
1 tablespoon port 1 teaspoon chopped fresh thyme, plus 1 sprig, for garnish Zest of 1/2 orange plus juice of 1 orange Instructions: Tip the cranberry sauce into a bowl, add the maple syrup, port, chopped thyme and orange zest and juice and stir through. Garnish with a sprig of thyme. ","[Riesling, Gewrztraminer, Pinot Gris]" 17634,"Choco-Coco-Nut Mini Ice Cream Pies 1 roll (16.5 oz) Pillsbury? refrigerated chocolate chip cookies 1/3 cup hot fudge topping 1/3 cup roasted chopped almonds 1 cup coconut ice cream Instructions: Heat oven to 350 degrees F. Grease or spray each of 12 regular-size muffin cups. Remove cookie dough from pouch; cut dough into 12 slices. Firmly press 1 slice in bottom and up side of each muffin cup. Bake 9 to 11 minutes or until golden brown. Cool completely, about 1 hour. Spoon 1 teaspoon hot fudge into each cup; top with 1 teaspoon chopped almonds. Divide ice cream evenly among cups. Freeze uncovered until firm, about 3 hours. Let stand at room temperature 5 minutes before serving. Garnish with remaining hot fudge and almonds. ","[Merlot, Cabernet Sauvignon, Malbec, Zinfandel]" 17635,"Kiwi Snow Kone 1 1/2 cups sugar 1 1/2 cups water 3 kiwis, peeled and roughly chopped 2 limes, juiced 8 cups ice Instructions: Bring sugar and water to a boil in a small saucepot over medium-high heat. Cook until sugar is dissolved and liquid is slightly reduced, about 5 minutes. Remove from heat and cool. Transfer to a blender, add the kiwi and puree until smooth. Pour into a pitcher and stir in lime juice. Keep cool. Finely shave ice in a food processor and divide among 4 cups. Pour kiwi mixture over ice and serve immediately. ","[Sauvignon Blanc, Moscato, Riesling]" 17636,"Napa Valley Basil-Smoked Burgers 2/3 cup mayonnaise 2 tablespoons prepared basil pesto 2 pounds ground sirloin 1/4 cup Zinfandel 1/4 cup lightly packed minced fresh basil 1/4 cup minced red onion 1/4 cup fresh Italian bread crumbs 8 sun-dried tomatoes packed in olive oil, finely chopped 2 teaspoons garlic salt Vegetable oil, for brushing on the grill rack 8 large fresh basil sprigs, moistened with water, for grilling 6 large seeded sandwich rolls, split 6 slices Monterey Jack cheese 6 red leaf lettuce leaves 6 (1/4-inch-thick) large tomato slices 6 paper-thin red onion slices, separated into rings 6 fresh basil sprigs, for serving Instructions: •  Pairs well with Sutter Home Zinfandel. Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high. To make the mayonnaise, combine the ingredients in a small bowl and mix well. Cover and refrigerate until needed. To make the patties, combine the sirloin, Zinfandel, basil, onion, bread crumbs, sun-dried tomatoes, and garlic salt in a large bowl. Handling the meat as little as possible to avoid compacting it, mix well. Divide the mixture into 6 equal portions and form the portions into patties to fit the rolls. When the grill is ready, brush the grill rack with vegetable oil. Toss the moistened basil sprigs directly onto the fire. Place the patties on the rack, cover, and cook, turning once, until done to preference, 5 to 7 minutes on each side for medium. During the last few minutes of cooking, place the rolls, cut side down, on the outer edges of the rack to toast lightly. During the last minute of cooking, top each patty with a cheese slice. To assemble the burgers, spread the mayonnaise over the cut sides of the rolls. On each roll bottom, place a lettuce leaf, a patty, a tomato slice, an onion slice, and a basil sprig. Add the roll tops and serve. ","[Zinfandel, Pinot Noir, Chianti, Tempranillo]" 17637,"Pureed Artichoke Crostini with Lime Salt 1 tablespoon olive oil 12 ounces frozen artichoke hearts, thawed and patted dry 2 cups baby spinach 3 cloves garlic, 2 chopped, 1 left whole 2 tablespoons plus 1 teaspoon freshly squeezed lemon juice 1/4 cup grated Parmigiano-Reggiano 3 tablespoons crumbled feta cheese 2 tablespoons fresh flat-leaf parsley leaves 1/4 teaspoon kosher salt Freshly ground black pepper 2 tablespoons sea salt flakes 1 lime, zested 1 baguette, sliced into 16 rounds and toasted 4 radishes, very thinly sliced, for garnish Instructions: Heat the oil in a medium saute pan over medium heat. Add the artichokes, spinach, chopped garlic and 1 teaspoon of the lemon juice and saute until the spinach begins to wilt and the garlic becomes fragrant, 5 to 7 minutes. Remove from the heat and transfer to a food processor. Add the Parmigiano-Reggiano, feta, parsley and the remaining 2 tablespoons lemon juice and pulse until smooth. Add the kosher salt and season to taste with pepper. In a small bowl, combine the sea salt flakes and lime zest with your fingers. Set aside. Rub the remaining whole garlic clove onto one side of each slice of bread. Divide the artichoke mixture equally among the slices, place on a platter and serve; or, spoon into a serving bowl and serve with the bread slices on the side. Garnish with the radishes and lime salt. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 17638,"Macaroni and Cheese, Indian-Style 3 tablespoons butter Salt 4 cups dried macaroni (14 ounces/375g) 2 tablespoons minced ginger 2 cloves garlic, minced 1 onion, minced 1 tablespoon garam masala 1 teaspoon ground cumin 1 teaspoon ground turmeric 1/2 teaspoon smoked paprika 1/4 teaspoon ground cardamom 1/4 teaspoon red chili powder 2 ripe tomatoes, diced 1/4 cup all-purpose flour A pinch of pepper 3 cups milk 4 cups grated white Cheddar (14 ounces/375 g) 1/4 cup breadcrumbs (1 ounce/30 g) Instructions: Preheat the oven to 350 degrees F. Grease a 9-inch-by-13-inch ovenproof dish with 1 tablespoon of the butter. Fill a large pot with water and place over medium-high heat. Bring to a rolling boil and season with some salt. Add the macaroni and cook until tender but still firm, 8 to 10 minutes. Drain.
Melt the remaining 2 tablespoons butter in a large skillet over medium-high heat. Then add the ginger, garlic and onions. Stir and cook until the onions are just beginning to turn golden, about 5 minutes. Add the garam masala, cumin, turmeric, paprika, cardamom, chili powder and tomatoes and cook for 5 minutes. Add the flour and a pinch of salt and pepper and stir for about 2 minutes. Slowly add the milk and continue to stir as it thickens. Cook until the sauce is thick enough to coat the back of a spoon, 15 to 20 minutes. Add 3 cups of the cheese and stir until melted.
Add the drained macaroni to the baking dish, and then pour over the cheese sauce and stir as it settles and coats all the macaroni. Sprinkle the top with the rest of the grated cheese and the breadcrumbs and bake until the top is golden and the macaroni is hot and bubbling, about 30 minutes. Serve hot. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 17639,"Cheesy Gnocchi Casserole with Ham and Peas 1 tablespoon unsalted butter 1 onion, chopped One 8-ounce piece deli ham, diced 1/2 teaspoon chopped fresh thyme 1/2 cup low-sodium chicken broth One 17.5-ounce package potato gnocchi 1 cup frozen peas, thawed 1/4 cup heavy cream Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper 1 cup shredded Swiss or Gruyere cheese Instructions: Preheat the broiler to high heat.
Melt the butter in a large ovenproof skillet over medium heat. Add the onions and cook until softened, about 3 minutes. Add the ham and thyme and continue to cook until the ham is lightly browned.
Add the chicken broth and 3/4 cup water and bring to a simmer. Add the gnocchi, stir well, cover and cook until the gnocchi is slightly tender, about 5 minutes. Remove from the heat. Uncover and stir in the peas, cream, 1/4 teaspoon salt and 1/4 teaspoon pepper. Sprinkle the cheese over the top and broil until golden and bubbly, about 3 minutes. Serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 17640,"Crispy Chickpea Salad 1 15-ounce can chickpeas 1 tablespoon extra-virgin olive oil Kosher salt and freshly ground pepper 2 pita bread rounds, torn 2 tablespoons unsalted butter, melted
Kosher salt 1/4 cup tahini Squeeze of fresh lemon juice Kosher salt and freshly ground pepper 8 cups fresh spinach or other greens 2 cups grape tomatoes, quartered 1/2 English cucumber, sliced 1/2 red onion, chopped 3 radishes, thinly sliced 1/4 cup fresh mint, chopped 1 cup crumbled feta cheese (about 4 ounces)
2 teaspoons za'atar seasoning Instructions: Roast the chickpeas: Drain, rinse and pat dry the chickpeas; let sit 30 minutes on a paper towel\u2013lined plate to let them dry out. Preheat the oven to 350? F. Dump the chickpeas onto a rimmed baking sheet. Toss with the olive oil and season with salt and pepper. Roast, tossing occasionally, until crisp and dry, about 50 minutes. Let cool. While the chickpeas cool, bake the croutons: Toss the pita pieces with the butter and a pinch of salt on another baking sheet. Bake until golden brown, about 10 minutes. Let cool. (You can store the chickpeas and the croutons in separate containers at room temperature for up to 4 days.) Make the dressing: Mix the tahini, lemon juice and 3 to 4 tablespoons water in a bowl until creamy and pourable. Season with salt and pepper. (You can put the dressing in a cute jar and store it in the fridge for up to 5 days. If it gets too thick to pour, mix in a little water before using.) Make the salad: Combine the spinach, tomatoes, cucumber, onion, radishes and mint in a large bowl. Add the feta, za'atar, dressing and chickpeas and gently toss. Top with the croutons. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]

" 17641,"Orange Old Fashioned 1 orange, cut into 6 slices, plus more for garnish 2 tablespoons sugar 2 tablespoons syrup from a jar of maraschino cherries 4 shots bourbon (recommended: Bulleit) 4 dashes orange bitters Sparkling water Instructions: In a pitcher combine the orange slices, sugar, and cherry syrup. Muddle with a wooden spoon or a muddler, until the sugar is dissolved and the juice is extracted from the oranges. Add the bourbon, and bitters and mix well. Pour into 4 low-ball glasses filled with ice, and top each with sparkling water. Garnish with an orange slice and serve. ","[Bourbon, Orange Wine, Brandy]" 17642,"Hockaday School Corn Muffins 12 ounces all-purpose flour 12 ounces cornmeal 3 1/2 ounces sugar 1/2 tablespoon salt 3 tablespoons baking powder 3 small eggs 3 cups milk 4 ounces shortening, melted Instructions: Preheat oven to 500 degrees F. Grease 2 (12-cup) muffin tins and set aside. In a large bowl, sift dry ingredients together. In a separate bowl, beat eggs and then add milk and melted shortening. Add liquid ingredients to dry ingredients all at once and stir until dry ingredients are moistened but not smooth. Fill well-greased muffin tins with 2 ounces of batter each and bake for about 20 minutes. ","[Chardonnay, Riesling, Chenin Blanc, Sparkling wine]" 17643,"Mesclun Salad 2 tablespoons butter 1 dash cayenne pepper 3 tablespoons sugar 1/2 teaspoon salt 1/2 cup halved pecans 1 red bell pepper 2 oranges 1 tablespoon olive oil Fresh pepper 2 cups mesclun greens Instructions: In a small saute pan add 2 tablespoons whole butter, dash of cayenne, 3 tablespoons sugar, 1/2 teaspoon salt, and the 1/2 cup of pecans. Cook this slowly over a very low flame, taking care to stir carefully and occasionally. The sugar will burn easily if the flame is too hot. On a stable cutting board, julienne the red pepper and then peel and section the 2 oranges. Squeeze the remaining orange pulp over a large bowl and to this add the 1 tablespoon of olive oil. Toss the salad greens in this and then place on a salad plate. Arrange the oranges and red bell pepper slices on the top and garnish with the caramelized pecan halves. Allow the pecans to cool before eating. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 17644,"Sloe 75 2 ounces sloe gin 2 ounces simple syrup
1 ounce lemon juice
1 ounce lime juice
Dash bitters, such as Angostura 6 ounces rose sparkling wine
Instructions: In a shaker filled with ice, add the gin, simple syrup, lemon juice, lime juice and bitters, and shake to combine. Strain into 2 champagne glasses, then top with the wine and enjoy! ",[Rose Sparkling Wine] 17645,"Lime-Chili Salt 1 cup flaky sea salt, such as Maldon 1/4 cup lime zest (from about 6 large limes) 2 tablespoons chili powder
Instructions: Combine the salt, lime zest and chili powder in a small bowl and use immediately. Great for garnishing cocktails, seasoning tortillas or as a finishing salt for a dish. ","[Vermentino, Sauvignon Blanc, Albari?o]" 17646,"Confit of Duck and Sun-Dried Tomato over Pasta 1/4 teaspoon kosher salt, plus more for pasta water 1/4 teaspoon coarse black pepper 1 clove garlic, finely chopped 1 duck, butchered into legs and breasts 1 pint lard or grapeseed oil 11/2 pounds farfalle pasta or pasta of choice 2 cloves garlic, chopped 1 small red onion, chopped 1 small jar (6 to 8 ounces) sun-dried tomatoes in oil, chopped 2 (16-ounce) cans or 1 (28-ounce) can crushed tomatoes Salt and pepper 1/4 cup chopped chives, for garnish 2 tablespoons torn basil leaves, for garnish 1/4 cup grated Parmesan, for garnish 2 teaspoons truffle oil, for garnish, optional Instructions: Mix the 1/4 teaspoon salt, pepper and garlic together and coat the duck with the seasonings rubbing into the surface of the duck. On the stovetop heat the oil or lard in a deep roasting pan (if you will be using the oven) or in a large Dutch oven (if you will be cooking on the range). (Note: you will be poaching the duck, not frying it, so, it is important to avoid making the oil too hot.) Add the duck to the warm oil. If you are using the oven put the duck in a preheated 200 degree F oven for about 6 to 8 hours. If you are using the stovetop, cook the duck at a 180 degree F simmer for 6 to 8 hours. The duck must be cooked until it falls away from the bone. Remove all the duck meat from the bones and reserve meat until needed. Fill a large pot with water, add salt and boil pasta until al dente, cooked with a bite, about 10 to 12 minutes, drain and set aside. While the pasta is boiling, saute garlic, onion, and sun-dried tomatoes until the onion is translucent, about 3 to 5 minutes. Add the crushed tomatoes and cook together for about 10 minutes. Season with salt and pepper, as needed. Shred the duck meat, combine with sauce and toss with pasta. Transfer to a serving dish and top with fresh chives and basil, sprinkle with Parmesan and drizzle with truffle oil, for garnish. ","[Chardonnay, Pinot Grigio, Gavi, Vermentino]" 17647,"Tea Smoked Braised Boar with Spam-Pineapple Fried Rice 2 pounds boar, cut into 2-inch cubes, brined in salted water for 1 hour 1/2 cup lapsang soochong tea 1/2 cup rice 1/2 cup sugar 2 onions, 1 inch dice 2 carrots, peeled, 1 inch dice 2 ribs celery, 1 inch dice 1 head garlic, broken into cloves 1/2 cup soy sauce 1 cup raw sugar 2 cups red wine Water, to cover 1/2 pound local mesclun 6 scallions, sliced, white and green separated 1 cup Spam, 1/2-inch dice 1 cup white pineapple, 1/2-inch dice 4 cups cooked long grain rice Salt and black pepper, to taste Canola oil, to cook Instructions: Place the boar in a bamboo steamer. Line wok with foil and mix tea, rice and sugar together and place on foil. Place the bamboo steamer over the wok. Cover and seal with wet towel. On low heat, smoke the mixture for 20 to 30 minutes then turn off heat and let stand for 20 more minutes. Meanwhile, in a stock pot coated with oil, saute the onions, carrots, celery and garlic. Add the smoked boar. Season and add the soy, sugar, wine, and water, to cover. Check for seasoning and bring to a simmer. Simmer for 1 1/2 to 2 hours until meat is extremely tender. Right before serving, add the greens to wilt. In a wok or large saute pan, coat lightly with oil and saute the scallion whites and add the Spam and pineapple. Add the rice and season. Plating: In large bowl, place a mound of fried rice and top with boar. Garnish with scallion greens.
","[Pinot Noir, Barolo, Tempranillo, Shiraz]

" 17648,"Coriander Chicken with Hammered Cauliflower Kosher salt 2 tablespoons coriander seeds 4 bone-in skin-on chicken breasts 1 head cauliflower, cut into bite-size florets Extra-virgin olive oil 3 celery stalks, thinly sliced on the bias 2 cloves garlic, smashed and finely chopped
2 Spanish onions, thinly sliced 1 cup dry white wine 1/4 cup honey 1/4 cup sherry vinegar 1/4 cup pine nuts 1/4 cup golden raisins 2 bay leaves 2 cups chicken stock 1/2 bunch fresh chives, finely chopped Instructions: Bring a medium pan of well-salted water to a boil.
Toss the coriander seeds into a small dry saute pan and place on medium heat. Toast until the seeds turn slightly yellow and become very aromatic. In a spice grinder or using a mortar and pestle, grind the coriander seeds to a powder.
Sprinkle the chicken generously with salt and ground coriander. Toss the cauliflower florets into the boiling water and cook until the cauliflower starts to soften but is not mushy, 3 to 4 minutes. Strain and reserve.
Preheat the oven to 350 degrees F.
Coat a large saute pan with olive oil and bring to a medium-high heat. Lay 2 of the seasoned breasts skin-side down in the hot pan. Cook until the skin is really brown and crispy, 4 to 5 minutes. DO NOT try to turn the chicken if the skin is sticking. Cook for another minute or so and shake the pan to get it to unstick. Turn the chicken over and brown the other side; remove from the pan and set aside. Repeat with the remaining chicken.
Ditch the oil in the pan and add a little fresh oil. Add the celery, garlic and onions. Season with salt and cook until the vegetables are soft and very aromatic, 8 to 10 minutes. Add the wine, honey, vinegar, pine nuts, raisins and bay leaves. Cook for 3 to 4 minutes. Add the cauliflower back in the pan.
Transfer the cauliflower mixture to a roasting pan or casserole dish. Nestle the chicken on top and add the chicken stock. Cover with foil, place on a sheet tray and cook for 40 minutes. Take the foil off during the last 10 minutes of cooking time.
Garnish with chives and serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 17649,"Blueberry Nectarine Crisp 1 tablespoon butter, softened, for buttering the dish 4 pounds nectarines, sliced
1 quart blueberries
1/2 cup granulated sugar
2 heaping tablespoons cornstarch Pinch kosher salt
1 orange, zested and juiced (reserve the zest for the topping) 1 cup all-purpose flour 1 cup oats
1/2 cup granulated sugar
1/2 cup brown sugar
Pinch kosher salt
2 sticks cold salted butter 1/2 cup chopped pecans 1 pint heavy cream 1 tablespoon granulated sugar
Instructions: For the filling: Preheat the oven to 350 degrees F. Butter a 9-by-13-inch baking dish. In a large bowl, combine the nectarines and blueberries. Add the granulated sugar, cornstarch, salt and orange juice and mix gently. Pour the fruit mixture into the prepared baking dish. For the topping: In a large bowl, add the flour, oats, granulated sugar, brown sugar and salt and mix to combine. Cut 1 1/2 sticks of the butter into cubes, then cut the butter cubes into the flour mixture using a pastry cutter or 2 knives. Stir in the pecans and the reserved orange zest. Spread the topping over the fruit. Cut the remaining 1/2 stick butter into cubes and dot the top of the crisp with it. Cover with foil and bake for 30 minutes. Uncover and continue cooking until the top is browned and the fruit is bubbling, 25 to 30 minutes. Let cool a bit before serving. For the whipped cream: Mix the cream and granulated sugar in a bowl and whip to the desired consistency. Plate the crisp into individual bowls and top with the whipped cream. ","[Chardonnay, Riesling, Moscato, Sparkling Shiraz]

" 17650,"Spaghetti and Meatballs 1/2 pound ground beef 1/2 pound ground pork 1/2 pound ground veal 1/4 pound Pecorino, grated 2 cups whole milk 6 cloves garlic, smashed 1 bunch fresh parsley, chopped 2 large eggs 1 loaf bread Kosher salt and freshly ground black pepper Olive oil, for frying 1 quart marinara sauce 1 knob butter 1 pound spaghetti 1 tablespoon cl flakes 1 bunch fresh basil 1/4 pound Parmesan Instructions: Combine the beef, pork, veal, Pecorino, milk, garlic, chopped parsley, eggs, white of the bread, and salt and pepper to taste. Shape into meatballs. Heat some olive oil in a large skillet. Add the meatballs and cook, turning occasionally, until all sides are browned. Add half the marinara and simmer until the meatballs are cooked through. Meanwhile, cook the spaghetti until al dente. To the skillet add remaining marinara sauce, butter, cl flakes, basil and some olive oil. Toss the spaghetti with the sauce in the skillet. Add the meatballs on top. Grate a generous amount of Parmesan over the top. Drizzle with olive oil.
","[Chardonnay, Barolo, Dolcetto, Tempranillo]" 17651,"Lemon Curd Tartelettes Sugar dough Tartelette molds (miniature) Grated rind of 3 lemons 6 ounces lemon juice (about 5 lemons) 1 3/4 cups granulated sugar 5 large eggs 2 ounces (1/2 stick) melted butter Instructions: Mix together sugar and eggs. Mix in lemon rind and lemon juice. Add melted butter. Cook on top of double boiler over boiling water until curd is thickened. Curd may be cooked in a microwave: on low or med-low for short time periods stirring between each time, until mix has thickened. This mix, while still hot will not be very thick. It should be thick enough to coat the back of a spoon. Cool mix at room temperature, then refrigerate until completely cold. Keep refrigerated until ready to use. To make tartelette shells: Roll chilled sugar dough on lightly floured counter or pastry cloth approximately 1/4\ thick. Make a cluster of the tartelette molds and gently lift rolled dough on top of molds. Press down on molds. Shape each shell into the mold. Prick bottom with fork. Bake at 350 on cookie sheet until shell is golden brown. Cool at room temperature. To assemble: Spoon cold lemon curd mix into cooked cold shell. Keep refrigerated until ready to serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 17652,"Orzo with Mint Salmoriglio Sauce 1 pound orzo pasta 1/2 cup grated Pecorino Romano 1/2 cup extra-virgin olive oil 1/2 cup fresh lemon juice (from 2 large lemons) 2 lemons, zested 3 cloves garlic, smashed or finely minced 1/2 cup chopped fresh mint 1/3 cup chopped fresh flat-leaf Italian parsley Salt and freshly ground black pepper Instructions: For the pasta: Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, 8 to 10 minutes. Drain and place in a serving bowl. Add the cheese and toss until coated. For the sauce: In a small saucepan, bring the olive oil, lemon juice, lemon zest, and garlic to a simmer over medium-low heat. Cook for 5 minutes. Remove the pan from the heat and stir in the mint and parsley. Pour the sauce over the cooked orzo, toss until coated, and season with salt and pepper, to taste. ","[Vermentino, Sauvignon Blanc, Grner Veltliner, Albari?o]" 17653,"Black-Eyed Pea Risotto with Bacon and Southern Greens 8 ounces dried black-eyed peas, soaked and cooked 2 tablespoons olive oil 3 tablespoons butter 1 cup yellow onion, diced 2 celery stalks, diced 1 tablespoon seeded and diced fresh jalapeno pepper 1 teaspoon seeded and diced fresh serrano cl 1 teaspoon minced garlic 2 cups Arborio rice 2 quarts chicken stock, hot 2 tablespoons butter, to finish 3 tablespoons freshly grated Parmesan Kosher salt and fresh cracked pepper 6 slices center cut bacon, cooked and cut into 1/2-inch pieces, reserve 2 tablespoons bacon fat 3 cups Swiss chard, (about 1 bunch) cleaned and sliced crosswise into 3/4-inch ribbons 3 cups collard greens, (about 1 bunch) cleaned and sliced crosswise into 3/4-inch ribbons 4 tablespoons red wine vinegar, plus 1 tablespoon more for \dressing
1 teaspoon lemon zest 2 tablespoons good quality extra-virgin olive oil for \dressing
1 tablespoon Parmesan Salt and freshly cracked pepper Instructions: Place peas in a pot and put enough cold water to cover beans. Soak for one hour. Then bring to a boil. Lower heat and simmer until fully cooked, about one hour.
In a large Dutch oven, heat olive oil and 1 tablespoon butter, add onions, celery and peppers, when translucent and just starting to caramelize, add in garlic and saute briefly, add in rice and saute, stirring frequently to coat kernels with the oil for 2 minutes. Slowly start adding in the hot chicken stock 1 cup at a time, stirring constantly on medium-low heat. Continue this method until chicken stock remaining is about 1 cup and check for the consistency of the rice. It should be creamy with a tiny bit of resistance to the grain. Turn off heat, drain peas well, and slowly fold into risotto, adding the 2 tablespoons of remaining butter, Parmesan and salt and pepper, to taste. If risotto is too thick, gently stir in the remaining chicken stock to desired consistency.
Heat reserved bacon fat in a saute pan, stir in greens, allowing them to wilt, when almost wilted, add in 4 tablespoons vinegar, when wilted, add in bacon, zest and salt and pepper to taste.
Place risotto on serving plate(s) and top with the Southern Greens, dress with reserved tablespoon of vinegar and the extra-virgin olive oil. Garnish with a sprinkle of Parmesan. ","[Chardonnay, Pinot Grigio, Vermentino, Tempranillo]

" 17654,"Chef Anne's All-Purpose Pasta Dough 1 pound all-purpose flour 4 whole eggs, plus 1 yolk 1/4 cup extra-virgin olive oil Kosher salt 1 to 2 tablespoons water or more if needed Instructions: Put the flour on a clean dry work surface. Make a hole (this is also called a well) in the center of the flour pile that is about 8 inches wide (bigger is definitely better here). Crack all of the eggs and the yolk into the hole and add the olive oil, salt and water. Using a fork beat the eggs together with the olive oil, water and salt. Using the fork, begin to incorporate the flour into the egg mixture; be careful not to break the sides of the well or the egg mixture will run all over your board and you will have a big mess! Also, dont worry about the lumps. When enough flour has been incorporated into the egg mixture that it will not run all over the place when the sides of the well are broken, begin to use your hands to really get everything well combined. If the mixture is tight and dry, wet your hands and begin kneading with wet hands. When the mixture has really come together to a homogeneous mixture, THEN you can start kneading. When kneading it is VERY important to put your body weight into it, get on top of the dough to really stretch it and not to tear the dough. Using the heels of your palms, roll the dough to create a very smooooooth, supple dough. When done the dough should look VERY smooth and feel almost velvety. Kneading will usually take from 8 to 10 minutes for an experienced kneader and 10 to 15 for an inexperienced kneader. Put your body weight into it, you need to knead! This is where the perfect, toothsome texture of your pasta is formed. Get in there and have fun! When the pasta has been kneaded to the perfect consistency, wrap it in plastic and let rest for at least 1 hour. If using immediately do not refrigerate. Roll and cut the pasta into desired shape. How smooth and supple! ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 17655,"Pepper Pecans 4 tablespoons vegetable oil 3 tablespoons sugar 1 1/2 tablespoons sea salt 1 to 2 teaspoons cayenne pepper, or to taste 1/4 teaspoon freshly ground black pepper 4 cups pecans Instructions: In a large heavy skillet, over a medium heat, warm the oil. Stir in the sugar, salt, cayenne, and pepper. Mix well, until sugar starts to melt. Add the pecans and coat thoroughly. Drain the pecans on a baking sheet and cool. Store in an airtight container, in the refrigerator, for up to 2 weeks. ","[Chardonnay, Riesling, Gewrztraminer]" 17656,"O'Brien Potatoes 2/3 cup minced onion 1/3 cup minced green bell pepper 1/3 cup drained and minced bottled pimiento 1/3 to 1/2 cup olive or canola oil 4 Idaho potatoes, peeled and diced Salt and freshly ground pepper Instructions: In a large skillet cook the onion, green pepper and pimiento in 2 tablespoons of the oil over moderate heat, stirring occasionally, until vegetables are softened. Transfer vegetables to a bowl. In the skillet heat the remaining oil over moderately high heat until hot and add the potatoes. Saute, stirring occasionally, for 15 to 20 minutes, or until tender and crisp. Stir in the vegetable mixture and correct seasoning. Heat over moderately low heat until hot and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 17657,"Chicken Salad with Peanut-Lime Vinaigrette 1 pound cooked chicken (from rotisserie chicken, leftover roast chicken, or from the deli section of the supermarket), cubed 1 cup diced fresh tomatoes 1/2 cup diced celery 1/4 cup diced red onion 1/2 cup Thai Peanut Sauce, recipe follows 1/4 cup light mayonnaise 2 tablespoons fresh lime juice Salt and freshly ground black pepper 6 cups shredded lettuce 1/4 cup chopped dry-roasted peanuts 3 cups reduced-sodium beef broth 2 tablespoons reduced-sodium soy sauce 2 tablespoons creamy peanut butter 2 teaspoons toasted sesame oil 1 teaspoon hot sauce Instructions: In a large bowl, combine the chicken, tomatoes, celery, and onion. Add the peanut sauce, mayonnaise, and lime juice and toss to combine. Season with salt and pepper. (At this point, you can refrigerate the salad for up to 3 days.) Place the lettuce on 4 individual plates and top with the chicken mixture. Sprinkle the peanuts over the top just before serving. In a medium saucepan, whisk together the sauce ingredients until well blended and set the pan over medium heat. Bring to a simmer and let simmer for 10 minutes. The leftover peanut sauce will keep in the refrigerator up to 4 days or in the freezer up to 3 months; thaw completely in the refrigerator or microwave for about 3 minutes on LOW before using. Yield: approximately 3 1/2 cups ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 17658,"Frozen Lemon and Mixed Berry Margarita 2 pints lemon sorbet 2 cups mixed frozen berries, thawed 1/2 cup tequila anejo Instructions: Pour the lime sorbet, berries and tequila in a blender and combine until smooth, about 1 minute. Serve immediately or store in the freezer until ready to serve. ","[Tequila, Cava, Moscato]" 17659,"Curry-Ginger Chicken Kebabs with Okra 1/2 cup plain whole-milk yogurt 1 cup fresh cilantro (leaves and tender stems) 1/2 serrano cl pepper, seeded 1 tablespoon finely chopped fresh ginger 2 teaspoons fresh lime juice Kosher salt and freshly ground pepper 1 1/2 pounds skinless, boneless chicken thighs, cut into 1 1/2-inch pieces 1 tablespoon madras curry powder 3/4 pound okra, halved lengthwise if large 4 tablespoons unsalted butter, melted 1 8-ounce package naan bread 2 tomatoes, cut into wedges Instructions: Preheat a grill to medium high. Combine the yogurt, cilantro, serrano, ginger, lime juice, 1/2 teaspoon salt and a few grinds of pepper in a blender and puree until smooth. Toss half the sauce with the chicken thighs and curry powder in a medium bowl until coated. Set aside the remaining sauce for serving. Thread the chicken onto 4 metal skewers, leaving a little space between each piece. Thread the okra onto 4 more skewers. Brush the kebabs all over with the melted butter and season with salt and pepper. Grill the okra and chicken, turning occasionally, until lightly charred and cooked through, 6 to 8 minutes for the okra and 12 to 15 minutes for the chicken. Grill the naan until lightly charred, about 1 minute per side. Divide the naan, chicken and okra among plates. Add the tomatoes to the plates and season with salt. Serve with the reserved yogurt sauce. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 17660,"Avgolemono (Egg and Lemon Soup) 6 cups chicken stock (48 ounces) 1 cup orzo Salt and pepper 2 eggs, separated Juice of 2 lemons Chopped parsley, for garnish Instructions: In a large saucepan bring stock to a boil over high heat. Taste for seasoning, add salt and pepper as needed, and stir in orzo. Bring to a boil, cover and reduce heat to simmering. Cook until orzo is tender, about 10 minutes. In a bowl whisk egg whites to soft peaks, then beat in yolks. Mixture should be frothy. Stir in lemon juice until just combined. Slowly stream 2 ladlefuls of hot stock over egg mixture, whisking constantly. Slowly whisk egg mixture back into simmering stock, stirring until thickened. Do not let soup boil. Serve immediately, garnished with parsley.; ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 17661,"Salmon BLT 6 thick slices bacon 6 slices country white bread, sliced from loaf 1 tablespoon olive oil 3 (5-ounce) piece salmon, skin removed Lemon Mayonnaise, recipe follows 1 beef steak tomato, sliced Salt and freshly ground black pepper Curly leaf lettuce, for garnish 1/4 cup mayonnaise 1/2 lemon, juiced 1/4 teaspoon cayenne pepper 1 teaspoon lemon zest Instructions: Cook the bacon over medium heat in a large nonstick skillet until crispy. Transfer the bacon to a paper towel lined plate. Wipe the skillet with paper towels or a clean tea towel. Add the bread slices and toast until golden brown. Pat the salmon dry and season with salt and pepper. Heat another nonstick skillet over medium-high heat and add oil. Once hot, add the salmon and cook about 3 minutes per side. Spread the Lemon Mayonnaise on 2 pieces of bread. Season the tomato with salt and pepper, to taste. Add some lettuce, tomato, bacon and the cooked salmon fillet to 1 bread slice and cover with the other slice. Cut the sandwich in half on the diagonal and hold in place with a decorative toothpick. Repeat with remaining ingredients and arrange the sandwiches on a serving platter. Mix all the ingredients together in a small bowl. Cover and refrigerate until ready to use. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 17662,"Grilled Romaine with Shrimp and Green Goddess Dressing 1/2 cup flat-leaf parsley leaves 1/2 cup spinach leaves
2 tablespoons snipped chives 1 tablespoon tarragon leaves
2 cloves garlic 1/4 cup mayonnaise
1/4 cup canola oil
2 tablespoons fresh lime juice
1 1/2 teaspoons red wine vinegar
1 tablespoon olive oil 1 lemon, juiced
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 romaine lettuce hearts, sliced in half lengthwise, stem attached
1 pound shrimp, peeled and deveined (16 to 21 shrimp) Canola oil, for coating 1/4 cup store-bought croutons 1/4 cup shaved Parmesan Instructions: For the dressing: Add the parsley, spinach, chives, tarragon, garlic, mayonnaise, canola oil, lime juice and vinegar to a blender. Blend until it resembles an emulsified dressing consistency. If it's too thick add a splash of water to loosen it up. For the romaine hearts: Preheat a grill or grill pan to a medium heat. Whisk to combine the olive oil, lemon juice, salt and pepper in a small bowl; rub on the romaine leaves using your hands. Grill the romaine until nice and charred, 1 to 2 minutes per side. For the shrimp: Pat the shrimp dry and toss with some canola oil in a bowl. Grill for 2 minutes on each side. For the salad: Place the romaine halves on each plate, divide the shrimp on top, sprinkle with the croutons and drizzle with the dressing. Top with Parmesan.
","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 17663,"Bittersweet Chocolate and Pear Tart 3/4 cup 2% milk 1 tablespoon agave nectar Pinch of fine sea salt 8 ounces high-quality bittersweet chocolate, chopped 1 large egg, beaten 1 firm, ripe green Anjou pear, cored and thinly sliced em Crust: /em 4 ounces unsalted butter, melted 1 tablespoon unbleached sugar 3/4 cup whole-wheat pastry flour 1/4 cup almond flour or ground almonds Filling: Instructions: Whisk together the melted butter, sugar and salt. Add flour and ground almonds and stir until it feels like damp sand. Press dough evenly along bottom and halfway up the sides of an 8-inch round tart pan with a removable bottom. Use waxed paper or buttered fingers to even out and press dough tightly into the corners. Prick crust all over with a fork and chill while you preheat oven to 350 degrees about 30 minutes. Set pan on a baking sheet and bake until crust is golden brown, about 25 minutes. While crust bakes, bring milk, agave and salt to a simmer in a medium saucepan over low heat. Remove from heat and pour over chocolate in a medium heatproof bowl. Let it sit for about 2 minutes without stirring. Starting in the middle of bowl, whisk chocolate together until evenly melted and the mixture a smooth and shiny dark brown. Fan pear slices around bottom of the tart shell in one even layer. Whisk beaten egg into the chocolate filling and pour filling over pears and crust. Decrease oven temperature to 300 degrees and return tart to oven; bake until filling is set but still a little wiggly in the center third, about 15 minutes. Remove and cool tart completely on a rack at room temperature. Remove tart from pan sides and carefully transfer to a platter. Slice and serve slightly warm or at room temperature. ","[Chardonnay, Pinot Grigio, Riesling, Sparkling Brut]

" 17664,"Tuna Burgers with Pineapple-Mustard Glaze and Green cl Pickle Relish and Ancho Gaufrettes 4 cups pineapple juice 1 cup white wine vinegar 1 tablespoon ginger, finely chopped 3 tablespoons soy sauce 1/4 cup light brown sugar, firmly packed 2 tablespoons Dijon mustard 3 tablespoons lime juice 1 teaspoon freshly ground white pepper 2 pounds fresh tuna steaks, finely chopped Salt and freshly ground pepper 8 rolls Watercress 3 poblano peppers, grilled, seeded and finely diced 3 medium dill pickles, finely diced 1/4 cup finely diced red onion 3 tablespoons fresh lime juice 1 tablespoon honey 2 tablespoons finely chopped cilantro Salt and freshly ground pepper Peanut Oil 2 potatoes, peeled and cut into gaufrettes Salt Ancho cl powder Instructions: To prepare the glaze: Combine the pineapple juice, vinegar, ginger, soy sauce and brown sugar in a small saucepan and bring to a boil. Reduce the heat to low and simmer until the volume is reduced by half, about 30 minutes. Add the mustard and cook an additional 2 minutes. Remove from the heat and add the lime juice, and white pepper. Let cool.
To prepare the burgers: Shape the ground tuna firmly into 8 round uniform patties about 1 1/2-inches thick. Place in the refrigerator for 30 minutes. (The burgers must be very cold to hold their shape when cooking) Brush both sides of the burgers lightly with the pineapple glaze and season with salt and pepper to taste. Preheat grill. Grill burgers for 3 to 4 minutes on each side for medium doneness, basting often with the glaze. Serve burgers on rolls with watercress. To prepare the relish: Combine all ingredients in a medium bowl and season with salt and pepper to taste. Let sit at room temperature for 30 minutes before serving. To prepare the gaufrettes: Heat oil to 365 degrees F in a deep fryer. Fry potato in batches and remove to large plate lined with paper towels. Season immediately with salt and ancho cl powder. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Tempranillo]" 17665,"Hot Pork Sandwiches with Swiss and Quick Fix Russian Dressing 4 Kaiser rolls, sliced open 12 ounces shredded cooked pork loin 4 thick slices Swiss cheese 1/4 cup ketchup 1/4 cup light sour cream 2 tablespoons finely chopped gherkin pickles Instructions: Preheat broiler. Lay open rolls out on a cookie sheet. Place pork on bottom halves. Top both sandwich halves with Swiss cheese. Place in the broiler until cheese is melted. Meanwhile, in a small bowl, combine ketchup, sour cream and pickles. Mix well to combine. Top sandwiches with dressing just before serving. ","[Chardonnay, Riesling, Merlot, Cabernet Sauvignon]" 17666,"Lobster Eggs Benedict 1 stick (4 ounces) butter, sliced 4 egg yolks 1 lemon, juiced Lobster roe (orange immature lobster eggs, availability depends on the luck of the lobster) 1 tablespoon butter 1 (1 1/2 pound) lobster, cooked and shelled (a good way to use leftovers from shore dinner!) 10 slices, about 1/2 pound, Canadian bacon 5 English muffins, split 10 eggs Minced fresh parsley Paprika Instructions: Melt half of the butter in top of double boiler over hot, but not boiling, water. Add egg yolks while stirring. Add remaining butter and stir until melted, keeping heat low under double boiler. Crumble lobster roe as finely as possible and stir into sauce. Add lemon juice slowly. Set aside and keep warm. Sauce will thicken as rest of dish is prepared. In a skillet melt 1 tablespoon butter. Dice the cooked lobster meat and saute quickly in the melted butter to heat through. Remove to a bowl and keep warm. Brown the Canadian bacon in the same skillet and keep warm. Toast the split English muffins. Poach the eggs for about 3 minutes in an egg poacher, or in skillet of water with a tablespoon of vinegar added. Whites and edge of yolks should be set, center of yolk still liquid. For each serving, place 2 toasted muffin halves on a plate and carefully layer on lobster meat, Canadian bacon slices, and poached eggs. Cover with Hollandaise sauce. Garnish with minced fresh parsley and paprika. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 17667,"Wonton Noodle Soup with Five Spice Beef Shank (Mom) 2 quarts chicken stock 2 large slices ginger 4 heads baby bok choy, washed and cut into 1/4 inch slices 1/2 teaspoon white pepper 1 tablespoon naturally brewed soy sauce Salt 1 pound fresh wonton noodles, blanched in salted water right before serving Five Spice Beef Shank, recipe follows 1/2 cup sliced scallions 1/4 cup chopped cilantro 2 teaspoons sesame oil 1/2 cup vegetable oil 1/2 teaspoon crushed peppers 8 thin slices fresh ginger 3 cloves garlic 1 1/2 pounds beef shank 1 cup soy sauce 4 cups red wine 1 tablespoon five spice powder 1 tablespoon salt 3 pieces star anise Dash cinnamon powder 1 large piece rock candy (1-inch cube) Instructions: Heat the stock in a stock pot with the ginger and reduce by 20 percent. Add the bok choy, white pepper, and soy sauce. Cook for 3 minutes until bok choy is soft. Check for seasoning. Place the hot noodles in 4 large bowls and top with stock and bok choy. Place sliced beef on top. Garnish with scallions, cilantro, and drizzle with sesame oil. Prepare a large non-stick stock-pot coated with oil over high heat. Add the crushed pepper, ginger, and garlic and stir for 30 seconds. Place the beef in the stock-pot and cook, covered about 4 minutes on each side. Add the soy sauce, red wine, five spice powder, salt, star anise, cinnamon, and rock candy and bring the mixture to a boil for about 5 minutes. Reduce the heat and let simmer for 2 1/2 hours turning the shank every 20 minutes. Remove the shank from the pot and let cool before slicing and adding to the Wonton Noodle Soup. ","[Chardonnay, Pinot Grigio, Riesling, Tempranillo]" 17668,"Spring Fling 1 1/2 ounces gin, such as Plymouth 1 ounce fresh grapefruit juice
3/4 ounce fresh lemon juice
1/2 ounce Simple Syrup, recipe follows 1/4 ounce Green Chartreuse
2 dashes orange bitters
Grapefruit peel twist, for garnish 1 cup sugar Instructions: Put the gin, grapefruit juice, lemon juice, Simple Syrup, Chartreuse and orange bitters in a cocktail shaker, add large ice and shake vigorously. Double-strain into a Nick and Nora glass (or other cocktail glass) and garnish with a grapefruit peel twist. Combine the sugar and 1 cup water in a small saucepan and bring to a boil. Cook, stirring, until the sugar dissolves. Remove from the heat and let cool completely. Keep covered in the refrigerator up to 1 month. ","[Gin, Lemon, Orange Bitters]

Given the following recipe, provide the wine types that would pair well with the recipe. Return a list of the wine types only. recipe: Creamy Tomato Soup 2 tablespoons unsalted butter 1 medium onion, chopped 3 cloves garlic, minced 1 can (14 ounces) crushed tomatoes 1 cup" 17669,"Oven-Baked Four Cheese Rigatoni Rosa 1 cup ricotta cheese 2 cups shredded mozzarella cheese (about 8 oz.) 1/4 cup thinly sliced fresh basil leaves 1 egg, slightly beaten 1/8 tsp. ground black pepper 8 ounces rigatoni or large tube pasta, cooked and drained 1 jar Bertolli? Four Cheese Rosa Sauce 2 Tbsp. Italian seasoned dry bread crumbs 2 Tbsp. grated Parmesan cheese Instructions: Preheat oven to 350 degrees. Combine ricotta cheese, 1-1/2 cups mozzarella cheese, basil, egg and black pepper; set aside. Toss hot rigatoni with Sauce in large bowl. Stir in ricotta mixture. Turn into 11 x 7-inch baking dish, then sprinkle with remaining 1/2 cup mozzarella cheese, bread crumbs and Parmesan cheese. Bake covered 25 minutes. Remove cover and bake an additional 5 minutes or until bread crumbs are golden brown and cheese is melted. ","[Chardonnay, Pinot Grigio, Chianti, Barbera]" 17670,"Mini Bundt Volcano Cakes Cooking spray, for the pans One 15.25-ounce box store-bought chocolate cake mix, plus ingredients required by package directions One 10-ounce bag white chocolate chips Red gel food coloring
Orange rock candy, crushed, for serving
Instructions: For the volcano cakes: Coat 12 mini bundt pans with cooking spray. (If working with fewer than 12 pans, coat the pans with spray between batches.) Prepare the chocolate cake batter according to the package directions. Pour the batter into the prepared pans. Bake until a cake tester comes out clean. Remove from the oven and let cool. Using a 1/4 teaspoon measure, scoop small chunks from the center of each cake to create a \crater.
For the chocolate lava: Put the white chocolate chips in a microwave-safe bowl. Heat in the microwave in 15-second increments, stirring after each, until the chocolate has completely melted. Add a few drops of food coloring and stir to combine. Continue adding food coloring until desired color is achieved. Transfer the cakes to serving plates and pour chocolate lava over each volcano cake. Sprinkle with the rock candy. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 17671,"Exotic Spice Cookies with Ginger, Cardamom and Rose Water 2 cups all-purpose flour 2 1/4 teaspoons ground ginger 2 teaspoons baking soda 3/4 teaspoon ground cardamom 3/4 teaspoon ground cinnamon 1/2 teaspoon ground coriander 1/4 teaspoon freshly ground black pepper 3/4 teaspoon salt 3/4 cup chopped crystallized ginger 1 cup packed dark brown sugar 1/2 cup (1 stick) unsalted butter, room temperature 1/4 cup vegetable shortening, room temperature 1 large egg 1/4 cup honey 1 teaspoon rosewater 3/4 cup turbinado (raw) sugar, for rolling Instructions: Whisk the flour, ground ginger, baking soda, cardamom, cinnamon, coriander, pepper and salt in a medium bowl until blended. Mix in the crystallized ginger. Set aside momentarily. In a large bowl beat the brown sugar, butter and shortening with an electric mixer until fluffy (do not over-beat, it will add too much air). Add the egg, honey and rosewater and beat until blended. Stir in the flour mixture with a wooden spoon, mixing until just until blended. Cover and refrigerate 1 hour. Preheat oven to 350 degrees F. Lightly spray 2 cookie sheets with nonstick cooking spray. Spoon the turbinado sugar in thick layer onto small plate. Using wet hands, form dough into 1 1/4-inch balls; roll in sugar to coat completely. Place balls on prepared sheets, spacing 2 to 3 inches apart. Bake cookies until cracked on top but still soft to touch, about 11 to 13 minutes. Cool on sheets 1 minute. Carefully transfer cookies to wire racks; cool completely. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 17672,"The Sink Chipotle BBQ 1/2 stick (4 tablespoons) unsalted butter, cubed 1 medium yellow onion, roughly chopped 2 cloves garlic, chopped 1 teaspoon kosher salt 1 teaspoon ground black pepper 1/2 teaspoon cayenne pepper 3 chipotle peppers in adobo 1 cup ketchup 1/3 cup brown sugar 3 tablespoons fresh lemon juice 1 1/2 tablespoons red wine vinegar 1/2 tablespoon liquid smoke 1 1/2 teaspoons yellow mustard 1/2 teaspoons Worcestershire sauce Instructions: Heat a medium heavy-bottomed pan over high heat. Add the butter, onions and garlic and saute until the onions are translucent and soft. Turn the heat down to medium, add the salt, black pepper, cayenne pepper and chipotle peppers and cook for 5 minutes. Add the ketchup, 3/4 cup water, brown sugar, lemon juice, red wine vinegar, liquid smoke, yellow mustard and Worcestershire sauce and cook for 15 minutes. With a hand mixer, blend the sauce until smooth. There will be some lumpiness from the onions and garlic, and if you like, strain these out through a sieve. Otherwise, simmer the sauce on low for another 15 minutes. Remove and cool. Store in a plastic container in the fridge for up to 1 month. ","[Zinfandel, Syrah, Malbec, Rioja]" 17673,"Tagliatelle with Bacon, Burst Cherry Tomatoes and Arugula Extra-virgin olive oil 4 ounces slab bacon, cut into 1/4-inch dice 3 cloves garlic, smashed Pinch crushed red pepper 1 pint cherry tomatoes, assorted colors 1 1/2 cups chicken stock Kosher salt 1 recipe Chef Anne's All-Purpose Pasta Dough, cut into tagliatelle, 1/4-inch wide pasta pieces 1 1/2 cups baby arugula Big fat finishing oil 1/2 cup freshly grated Parmigiano 1 pound all-purpose flour 4 whole eggs, plus 1 egg yolk 1/4 cup extra-virgin olive oil 1 to 2 tablespoons water (or more if needed) Kosher salt Instructions: Coat a large wide pan with olive oil. Toss in the bacon, garlic and red pepper; bring to medium-high heat. When the garlic turns golden and is very aromatic, 2 to 3 minutes, remove it from the pan and ditch it -- it has fulfilled its garlic destiny. Add the cherry tomatoes to the pan and roll them around until coated. Add 1 cup of the stock, season with salt, reduce the heat to medium and let the tomatoes cook until they start to burst, 8 to 10 minutes. Bring a large pot of well-salted water to a boil. Drop the pasta in the boiling water and cook for 2 to 3 minutes, or until it's tender but toothsome. Drain the pasta and add it to the veggies along with about 1/2 cup reserved cooking water; toss vigorously to combine. Remove the pan from the heat, toss in the arugula, drizzle with the big fat finishing oil and sprinkle with Parmigiano. Serve immediately. Put the all-purpose flour on a clean, dry work surface. Make a hole (this is also called a well) in the center of the flour pile that is about 8 inches wide (bigger is definitely better here). Crack all of the eggs and the yolk into the hole and add the olive oil, water and salt. Using a fork, beat the eggs together with the olive oil, water and salt. Using the fork, begin to incorporate the flour into the egg mixture; be careful not to break the sides of the well or the egg mixture will run all over your board and you will have a big mess! Also, don't worry about the lumps. When enough flour has been incorporated into the egg mixture that it will not run all over the place when the sides of the well are broken, begin to use your hands to really get everything well combined. If the mixture is tight and dry, wet your hands and begin kneading with wet hands. When the mixture has really come together to a homogeneous mixture, THEN you can start kneading. When kneading it is VERY important to put your body weight into it, get on top of the dough to really stretch it and not tear the dough. Using the heels of your palms, roll the dough to create a very smooooooth, supple dough. When done, the dough should look VERY smooth and feel almost velvety. Kneading will usually take from 8 to 10 minutes for an experienced kneader and 10 to 15 for an inexperienced kneader. Put your body weight into it, you need to knead! This is where the perfect, toothsome texture of your pasta is formed. Get in there and have fun! When the pasta has been kneaded to the perfect consistency, wrap it in plastic and let rest for at least 1 hour. If using immediately do not refrigerate. Roll and cut the pasta into desired shape. How smooth and supple! ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Barbera]" 17674,"Mimosas 8 ounces orange juice Dry Champagne 2 ounces Triple Sec or other orange liqueur 4 curls orange peel Instructions: Rinse and chill Champagne flutes in freezer to frost glasses. Pour 2 ounces of orange juice into each flute, about 1/3 of the flute. Fill almost to the rim with Champagne. Top each glass with a splash of orange liqueur and garnish with a curl of orange peel. ","[Champagne, Cava, Prosecco]" 17675,"Online Round 2 Recipe - Savory Noodle Pie Nonstick cooking spray Reserved 3 cups cooked pasta from Pork Ragu over Penne, Spaghetti Carbonara, and Linguini with Clam Sauce 1 cup shredded mozzarella, divided 3 scallions, chopped Reserved cooked bacon, from Spaghetti Carbonara, chopped 2 large eggs 1/2 cup milk 1/4 cup Parmesan, divided Kosher salt and freshly ground black pepper 1 (14 1/2-ounce) can chopped tomatoes, drained 1 tablespoon extra-virgin olive oil 1 tablespoon chopped fresh basil Instructions: Heat the oven to 350 degrees F. Spray a 9-inch pie dish with cooking spray. Mix the reserved pasta together with half the mozzarella, scallions, and the reserved bacon. Pat the pasta mixture into the pie dish. Whisk the eggs with the milk, half the Parmesan, salt, and pepper. Pour over the pasta and sprinkle with the remaining mozzarella and Parmesan. Place onto a baking sheet and bake until set and the top is browned and bubbling, 30 to 35 minutes. Allow to rest for 15 minutes before slicing and serving. In a medium bowl, combine the tomatoes, olive oil, basil, and salt and pepper, to taste. Mix and spoon over slices of the Noodle Pie. ","[Chardonnay, Pinot Grigio, Chianti, Garnacha]" 17676,"Rocco's Famous Chicken Marsala 1 1/2 cups virgin olive oil 9 (4-ounce) boneless skinless chicken breasts 3 cups Italian bread crumbs 3 tablespoons minced garlic 6 cups fresh sliced mushrooms 1 1/2 cups fresh chopped tomatoes 3 tablespoons fresh chopped basil leaves 1 1/2 cups Marsala wine 3/4 cups half-and-half 3/4 cups marinara sauce 1 1/2 cups chicken broth 1 pinch pepper Instructions: For the Chicken Marsala: In a large saute pan, heat the olive oil on medium-high heat. Pound chicken breasts lightly on each side flipping twice. Place the bread crumbs in a shallow baking dish. Bread each breast by pushing down into bread crumbs and then flipping so both sides are breaded. Place the breasts in the hot pan and saute until lightly browned on each side. Drain the oil from the pan. The next 2 steps must be done quickly while pan is on the burner. Add the minced garlic to the hot pan, NOT on the chicken breasts. Add mushrooms, tomatoes, basil and marsala wine. Flip chicken breasts over placing them on top of the ingredients so they cook and the breasts do not burn. Let the alcohol burn off and let the wine soak in for a minute. Stir in the half-and-half, marinara sauce, and chicken broth and cook over high heat. Add pepper and continue cooking on high heat until liquid reduces into a thick, golden brown sauce, 3 to 5 minutes. If serving right away. Remove the chicken breasts from the pan and transfer to a serving platter. Pour the sauce directly from the pan onto the chicken breasts and serve. If making ahead of time and/or for a more tender and juicy Chicken Marsala. Do NOT remove the breasts; instead pour the entire contents of the saute pan into a baking dish and put in a preheated 175 degrees F oven for 1 hour. Carefully remove chicken breasts and transfer to a serving platter. Pour the sauce from the pan over the chicken breasts and serve ","[Barolo, Barbaresco, Chianti, Rioja]" 17677,"Clam Chowder 5 pounds littleneck clams, scrubbed in cold water until no grit remains on the shells 8 ounces pre-sliced bacon, cut into 1-inch pieces Dried Aleppo pepper (or any other smoky dried pepper), for dusting 2 tablespoons unsalted butter 2 stalks green celery, washed, trimmed and sliced into 1/2-inch rounds Kosher salt and freshly ground black pepper 2 cloves garlic, peeled and minced 2 leeks (white and light green part only), cleaned and diced 1 small yellow onion, peeled and diced 1 cup dry vermouth 2 cups heavy cream 1 tablespoon chopped fresh thyme 4 Yukon gold potatoes, washed and cut into 3/4-inch dice 2 bay leaves Hot sauce, for flavor Worcestershire sauce, for flavor 2 tablespoons chopped fresh tarragon 1 teaspoon chopped fresh dill 1 tablespoon dry marsala Baked Bread, for dipping, recipe follows Eight 3/4- to 1-inch-thick slices sourdough bread 6 tablespoons unsalted butter 4 cloves garlic, peeled, halved lengthwise and cut into thin slices Kosher salt and freshly ground white pepper 2 teaspoons paprika 1 teaspoon dill seeds Instructions: Place a large pot or rondeau on the stove and add 3 cups water. Bring the water to a boil and add the clams. Cook until the clams pop open. Though it is important to stir the clams as they cook, take care because the shells are fragile and break easily. Put the clams in a colander and reserve the cooking liquid. Shell the clams; discard the shells and reserve the clam meat and the liquid separately. Add the bacon to another large pot and cook over medium heat until crispy. Drain the bacon with a slotted spoon onto a paper towel, dust with Aleppo pepper and set aside. Add the butter to the bacon fat in the pot and quickly cook the celery, about 1 minute. Sprinkle with salt and black pepper. Remove the celery with a slotted spoon and set aside. Add the garlic, leeks and onions to the pot and sprinkle with salt and black pepper. Cook until the vegetables become tender and translucent, 3 to 5 minutes. Add the vermouth. Continue to cook until almost all of the liquid has evaporated, 8 to 12 minutes. Meanwhile, in another large pot, combine the cream, thyme, potatoes and bay leaves. Bring the mixture to a gentle simmer and cook until the potatoes are tender, 5 to 8 minutes. Sprinkle with salt and black pepper. Add a splash of hot sauce and Worcestershire. Stir to blend. Taste for seasoning. There is a good chance there will be grit in the clam cooking liquid. Strain it and add it to the onion/leek mixture. Stir to blend. Taste for seasoning. Combine with the potato mixture. Add the clam meat, reserved celery, tarragon and dill. Remove and discard the bay leaves. Add the marsala. Taste for seasoning. Add more cream and water if needed. Top with the bacon just before serving and serve with the Baked Bread. Preheat the oven to 350 degrees F. Arrange the bread on a baking sheet in a single layer. Melt the butter in a small skillet over low heat and add the garlic. Sprinkle with salt and white pepper. Heat gently for 1 minute. Use a pastry brush to coat the bread slices with the butter. Pour any remaining butter into the bottom of the baking sheet. Dust the bread with the paprika and dill seeds. Place the baking sheet in the center of the oven and bake until the slices are browned and crispy, 12 to 15 minutes. Remove and cool for a minute before serving alongside the soup. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 17678,"Mushroom and Provolone Meatloaf 1 1/2 pounds ground meatloaf mix (equal parts ground beef, pork and veal or turkey) 1 1/2 cups finely chopped button mushrooms 1 cup dried breadcrumbs 1 cup shredded provolone 2 tablespoons chopped fresh flat-leaf parsley 2 large eggs, lightly beaten 1 medium onion, grated 1 clove garlic, minced 1/2 cup ketchup 1 tablespoon plus 1 teaspoon Worcestershire sauce Kosher salt and freshly ground black pepper 2 teaspoons light brown sugar Instructions: Preheat the oven to 350 degrees F. Line a rimmed baking sheet with parchment paper. Combine the meatloaf mix, mushrooms, breadcrumbs, provolone, parsley, eggs, onion, garlic, 1/4 cup of the ketchup, 1 tablespoon of the Worcestershire, 1 1/2 teaspoons salt and 1/2 teaspoon pepper in a large 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 brown sugar, remaining 1/4 cup ketchup and remaining 1 teaspoon Worcestershire 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, Syrah]" 17679,"Hearty Italian Chicken and Vegetable Soup 1 tablespoon extra-virgin olive oil 1 onion, chopped Pinch crushed red pepper flakes 6 whole sprigs, plus 1 tablespoon chopped flat-leaf parsley 6 (3-inch) strips lemon zest, cut from 1 lemon 1 small head fennel, thinly sliced (2 cups), fennel tops reserved 1 1/2 pounds bone-in chicken breasts, skin removed 8 cups low-sodium chicken broth A 2-3 inch piece Parmesan rind, optional 2 carrots, sliced (1 cup) 2 stalks celery, sliced (1 cup) Kosher salt 2 cups, whole-wheat extra-wide noodle style pasta, 2 3/4 ounces (recommended: Ronzoni Healthy Harvest) **recommend just using 2 3/4 -ounce weight 3 cups baby spinach 2 tablespoons grated Parmesan, plus extra for passing Lemon juice Instructions:

1. Heat the oil in a Dutch oven set over medium heat. Add the onion and crushed red pepper flakes and cook until the onions begin to soften, 5 minutes. Meanwhile, tie the parsley sprigs, lemon zest, and fennel tops together. Add the herb bundle, broth, 2 cups of water, and, if using, the cheese rind. Bring to a very gentle simmer and simmer until the chicken is just cooked through, about 8 minutes. Transfer the chicken to a cutting board and set aside until cool enough to handle. Remove the meat from the bones in large strips, and set aside.
2. Meanwhile, add the sliced fennel, carrots, and celery to the broth and season with salt, to taste. Continue to simmer until the vegetables are just tender, 5 minutes. Stir in the noodles and cook until just al dente, about 5 minutes. Stir in the reserved chicken, baby spinach, and Parmesan until the chicken is heated through and the spinach is wilted. Discard the herb bundle and cheese rind. Stir in lemon juice, to taste. Ladle the soup into serving bowls and serve with additional Parmesan for passing. ","[Barolo, Barbaresco, Chianti, Valpolicella]" 17680,"Moonshine Apple Pie Cocktail 1 1/4 cups apple liqueur 6 ounces apple cider
   3 ounces moonshine whiskey (see cook's note)
   2 teaspoons cinnamon
   4 drops vanilla extract
   Store-bought caramel sauce
   Gala apple slices, for garnish
   Instructions: Fill a shaker halfway with ice. Add the liqueur, cider, moonshine, cinnamon and vanilla. Shake well. Drizzle about 2 tablespoons of the caramel sauce into each of two pint-size mason jars. Add ice and strain the drink mixture over the top. Garnish with apple slices. ","[Bourbon, Brandy, Rum, Port]" 17681,"Grilled Shrimp with Walnut Pesto 1/2 cup walnut halves Grated zest and juice of 1 large lemon 1/3 cup extra-virgin olive oil Kosher salt 5 scallions, thinly sliced 1 cup packed fresh basil 1/2 cup packed fresh parsley 2 pounds large shrimp, peeled and deveined, tails intact 2 tablespoons vegetable oil Kosher salt 2 teaspoons red pepper flakes 2 tablespoons red wine vinegar Mixed greens, for serving Instructions: Preheat a grill to high. Soak six 10-inch wooden skewers in water for at least 30 minutes. Meanwhile, make the pesto: Pulse the walnuts, lemon zest and juice, olive oil and a pinch of salt in a food processor until the walnuts are in small pieces. Pulse in the scallions, basil and parsley until fairly smooth. With the machine on, drizzle in 2 to 4 tablespoons cold water to loosen. Transfer to a bowl and season with salt. Make the shrimp: Thread the shrimp through the tail and top end onto the prepared skewers so they lie flat. Brush with the vegetable oil and season on both sides with salt and the red pepper flakes. Grill the shrimp on the hottest part of the grill until marked, 3 to 4 minutes; flip and grill until cooked through, 2 to 3 more minutes. Remove from the grill and drizzle with the red wine vinegar. Remove the shrimp from the skewers, if desired, and serve over mixed greens. Drizzle with some of the pesto and serve the remaining pesto on the side. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 17682,"Scallops and Foie Gras Sauteed with Wild Berries and Vino Cotto 2 tablespoons olive oil 2 large scallops Kosher salt and freshly ground black pepper 2 (7-ounce) pieces cleaned foie gras, chilled 1 shallot, minced 1 teaspoon sugar 2 tablespoons balsamic vinegar 1 cup demi-glace* 1 1/2 ounces baby mizuna** 1 tablespoon vino cotto Instructions: Heat the oil in a medium skillet over medium-high heat. Season the scallops with salt and pepper. Cook the scallops until they are brown and warm at the center, about 1 minute per side. Drain the scallops on a plate lined with a paper towel. Wipe out the pan. Return it to the stove and heat over high. Season the foie gras with salt and pepper and sear on each side just until brown and firm, 1 to 2 minutes per side. Drain the foie gras on paper towels. Reduce the heat to medium and add the shallots to the skillet. Cook, stirring until softened, then add the sugar. When the sugar has melted and browned, add the balsamic and demi-glace. Reduce the sauce by 1/3 then add the vino cotto. In a separate pan gently reheat the scallops and foie gras for 1 or 2 minutes. Once they are warm, slice the scallops. Arrange the foie gras on 2 plates, top with sliced scallops then drizzle each plate with sauce. Garnish each portion with mizuna and serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 17683,"Maple-Walnut Shortbread 2 sticks unsalted butter, at room temperature 1 cup confectioners' sugar 1/3 cup plus 3 tablespoons pure maple syrup 1/4 teaspoon salt, plus a pinch 1/4 teaspoon maple extract 2 1/2 cups all-purpose flour, plus more for dusting 1 cup walnuts, finely chopped Instructions: Beat the butter, 1/2 cup confectioners' sugar, 1/3 cup maple syrup, 1/4 teaspoon salt and the maple extract in a large bowl with a mixer on medium speed until smooth and creamy, about 2 minutes. Reduce the mixer speed to low; add the flour in 2 batches and beat until just combined. Turn out the dough onto a lightly floured surface and dust with flour. Gently knead a few times until soft but not sticky, lightly dusting the surface with more flour as needed. Pat into an 8-inch square (about 1/2 inch thick). Cut into 1-by-2-inch rectangles, flouring the knife if needed. Spread the walnuts on a plate. Gently press each rectangle in the walnuts to coat. Arrange about 1 1/2 inches apart on 2 baking sheets. Refrigerate until firm, about 30 minutes. Position racks in the upper and lower thirds of the oven; preheat to 325 degrees F. Bake, switching the pans halfway through, until the cookies are firm and lightly browned on the bottom, about 25 minutes. Let cool 5 minutes on the baking sheets, then transfer to racks to cool completely. Make the glaze: Mix the remaining 1/2 cup confectioners' sugar, 3 tablespoons maple syrup and a pinch of salt in a small bowl until smooth. Drizzle on the cookies. Let set, about 15 minutes. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 17684,"Pasta Pescatore 2 tablespoons extra-virgin olive oil 1/2 small white onion, diced 3 cloves garlic, minced 1/2 cup dry white wine 2 cups crushed canned tomatoes 1 teaspoon cl flakes 1/3 pound flounder fillets, cut into 2-inch pieces 1/3 pound raw medium shrimp, peeled, deveined 2 tablespoons capers, drained Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper 12 ounces linguine pasta 1/4 cup grated Parmesan, for serving, optional Instructions: Heat the oil in a large skillet over medium heat. Add the onions and cook until translucent, about 3 minutes. Add the garlic and cook until fragrant, about 1 minute. Add the wine. Increase the heat to high and boil the wine until almost evaporated, about 3 minutes. Add the tomatoes and cl flakes and bring the sauce to a boil. Cook, about 10 minutes. Add the flounder, shrimp and capers. Sprinkle with salt and pepper. Simmer the mixture until the flounder and shrimp are almost cooked through, about 1 1/2 minutes.
Meanwhile, boil a pot of salted water. Cook the pasta until tender but still firm to bite, about 8 minutes.
Ladle out 1/4 cup pasta cooking water and reserve. Drain the pasta. Add the pasta and reserved water to the skillet and toss gently. Cook on low, about 2 minutes. Sprinkle with salt and pepper. Transfer the pasta to a bowl and serve with the Parmesan if desired. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 17685,"Yang-Yang Crispy Beef Peanut oil, for frying 1 pound sirloin steak, pounded 1/4-inch thick and finely sliced into strips 3 tablespoons cornstarch Sea salt 2 tablespoons light soy sauce 1/2 cup sweet chili sauce 1 large orange, zested and juiced 1 head romaine lettuce, shredded 1/2 cucumber, sliced in half, seeds scooped out and thinly sliced into half moons 1 large scallion, thinly sliced on the bias, for garnish 1 to 2 tablespoons rice wine vinegar Instructions: For the beef: Heat a wok over high heat and fill halfway up with peanut oil. Heat the oil to 350 degrees F, or until a cube of bread turns golden brown in 15 seconds and floats to the surface. Place the beef strips in a large bowl and add 2 tablespoons cornstarch. Toss until the beef has absorbed the cornstarch. Add the remaining 1 tablespoon cornstarch right before frying and toss to coat. Fry the beef in 2 to 3 batches until golden, 4 to 5 minutes. Drain on paper towels and season with sea salt. For the sauce: Set another wok or saute pan over high heat and add the soy sauce, chili sauce and orange juice. Bring to a simmer and cook until it becomes thickened and coats the back of a spoon, 1 to 2 minutes. Toss the beef in the sauce to coat thoroughly. Serve over a bed of the shredded lettuce and sliced cucumber that has been sprinkled with rice vinegar. Then garnish with the scallions and orange zest. ","[Shiraz, Cabernet Sauvignon, Malbec, Tempranillo]" 17686,"BBQ Chicken Kabobs with Tequila Lime Cilantro 1/2 cup fresh lime juice 1/2 cup chopped fresh cilantro leaves and stems, plus more chopped leaves, for serving 1/2 cup chopped fresh cilantro leaves and stems, plus more chopped leaves, for serving
1/3 cup canola oil
1 tablespoon tequila
2 teaspoons kosher salt
1/2 teaspoon crushed red pepper flakes
2 cloves garlic, chopped
Freshly ground black pepper
3 to 4 boneless, skinless chicken breasts, cut into twenty-four 1-inch pieces 2 zucchini, cut into 1/2-inch rounds 1 red bell pepper, cut into 1-inch pieces
1 yellow bell pepper, cut into 1-inch pieces Instructions: Special equipment: 6 wooden skewers In a large ziptop bag, add the lime juice, cilantro, oil, tequila, salt, red pepper flakes, garlic and some black pepper. Mix together and then add the chicken. Let the chicken marinate for 2 hours. During the last 20 minutes, soak the wooden skewers in water. Preheat a grill to medium heat. Remove the chicken from the marinade and pat dry (discard the marinade). Alternate threading the chicken, zucchini and bell peppers on each skewer. Cook the kabobs, turning after grill marks form, until the chicken is cooked through and the vegetables are charred at the edges, 12 to 15 minutes. Sprinkle with the remaining chopped cilantro before serving. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Rioja]" 17687,"Oklahoma Joe's Pulled Pork 1/4 cup salt 1/4 cup firmly packed light brown sugar 2 tablespoons sugar 2 tablespoons garlic powder 2 tablespoons onion powder 2 tablespoons Spanish paprika 2 tablespoons chili powder 1 tablespoon celery salt 1 tablespoon freshly ground black pepper 1 teaspoon freshly ground white pepper 1 teaspoon dried thyme 1 (4 to 7 pound) bone-in pork shoulder (Boston butt) roast 1 cup apple juice 1 1/2 cups your favorite BBQ sauce 4 cups oak or hickory wood chips, soaked in water for 30 minutes Instructions: Combine all the spices in a bowl, mix well. Pat the spice rub onto the meat, making sure to heavily season the entire surface area. Cover or wrap the pork and let it sit at room temperature while getting the smoker or charcoal grill fired up. Do not leave at room temperature for longer than 1 hour. The grill is ready when the charcoal has burned to a white ash. If using a grill instead of a smoker, arrange the coals on 1 side of the grill, leaving an area large enough for the pork to cook indirectly with no coals directly underneath the meat. When the grill has reached 200 to 225 degrees F, scatter 1/4 of the wood chips over the coals, close the grate, put the pork on the grill and close the lid. Maintain a 200 to 225 degree F cooking temperature inside the grill, adding coals every 2 hours or as necessary. Add wood chips and spray the pork with apple juice every time you add new coals. Try not to lift the lid of the cooker at any other time. When the pork reaches an internal temperature of 165 to 170 degrees F on an instant read meat thermometer (after about 4 to 5 hours), remove it from the grill and double wrap in aluminum foil to keep the juices from leaking out. Return pork to the grill (or smoker) The pork is finished cooking when it pulls apart easily and reaches an internal temperature of 190 to 195 degrees F, about another 1 to 2 hours. Let rest for 1 hour, then unwrap the pork butt and pull the bone out. \Pull\ the pork by hand, shredding it and discarding any large pieces of fat. Serve with your favorite BBQ sauce. ","[Cabernet Sauvignon, Merlot, Malbec, Zinfandel]" 17688,"Vitamin F's Vitamin C Brew 2 ounces gin 1/2 cup freshly squeezed orange juice, very cold
1 bottle pale lager beer, very cold
1 orange slice, halved, for garnish
Instructions: Divide the gin and orange juice between 2 chilled glasses. Top with some beer, then drop a piece of orange into each glass. Serve immediately. ","[Gin, Pale Lager]" 17689,"The Orchard Sandwich 2 slices whole grain bread Mayonnaise
Honey mustard
1/2 Granny Smith apple, very thinly sliced
4 ounces thinly sliced smoked pork and beef sausage, such as Otto's Hunter sausage, or your favorite German ham
Whipped cream cheese
1 piece green leaf lettuce 2 slices Havarti cheese Instructions: Spread one slice of the bread with mayonnaise and honey mustard. Top with the apple slices and sausage. Spread the remaining slice of bread with cream cheese. Top with lettuce and the Havarti. Put the sides together. ","[Chardonnay, Riesling, Gewrztraminer]" 17690,"Smothered Pork Chops Vegetable oil, for frying 2 tablespoons salt
1 tablespoon coarse ground black pepper
1 tablespoon granulated garlic
1 tablespoon paprika
4 thick, center-cut pork chops
All-purpose flour, for dredging and making gravy 1 small clove fresh garlic, minced
1/2 small onion, chopped
Gravy enhancer, such as Kitchen Bouquet, optional
Instructions: Heat the oil in an 8-quart pot to 350 degrees F. Mix salt, pepper, granulated garlic and paprika in a small bowl to make seasoning for pork chops. Lightly sprinkle pork chops on both sides with the spice mixture. Dredge pork chops in flour, then shake off any excess flour. Place 2 pork chops in preheated oil and fry until golden brown, 3 to 5 minutes on each side (depending on thickness of pork chops). Remove pork chops from pot and let drain on a paper towel-lined plate. Repeat with remaining pork chops. Drain used oil from pot, but retain flour drippings left over from frying. Add 1/4 cup to 1/2 cup flour to the pot and return to medium heat. Using a whisk or a spoon, stir the flour. Let ingredients brown to a dark toffee color, about 5 minutes. Add garlic and onions and continue to cook, stirring, until onions are fully coated in browned flour. Slowly add 3 to 4 cups water until gravy reaches your desired thickness. Add gravy enhancer to achieve a deep brown color, if desired. Place drained pork chops in gravy. Let simmer, uncovered, for approximately 15 minutes. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Syrah]" 17691,"Spaghetti with Summer Squash, Tomatoes, and Grilled Shrimp Kosher salt 1 zucchini, sliced into thin rounds 1 summer squash, sliced into thin rounds 1 pint cherry tomatoes 1/2 onion, finely chopped 1 garlic clove, chopped 1 tablespoon chopped fresh oregano leaves 1/4 cup extra-virgin olive oil Freshly ground black pepper 1 pound spaghetti 1 cup arugula leaves 3/4 cup freshly grated Parmigiano-Reggiano, plus more for serving Grilled Shrimp, recipe follows 2 large cloves of garlic, chopped 1/2 cup extra-virgin olive oil 16 large head-on Jumbo shrimp in the shell, shells split down the back Kosher salt and freshly ground black pepper Instructions: Bring a large pot of salted water to a boil over high heat for the spaghetti. Preheat the oven to 400 degrees F. Combine the squashes, tomatoes, onion, garlic, and oregano in a large bowl. Add the olive oil, sprinkle with salt and pepper, and give it all a good toss. Dump that out onto a baking sheet and roast for 10 to 12 minutes, until the squash is tender and caramelized. Scrape the vegetables into a large pasta bowl and cover with a plate to keep everything warm. The pasta water should be boiling by now. Add the spaghetti and stir to separate the strands. Cook for 8 to 9 minutes, until al dente. To finish, scoop out about 1/4 cup of the pasta cooking water, drain the pasta, and toss gently with the roasted vegetables and Grilled Shrimp. Add the pasta water if needed. Heat a large outdoor grill and wipe down with oiled paper towel to create a nonstick surface. Add chopped garlic to 1/2 cup oil. Season shrimp with salt and pepper and place on grill. Baste with garlic-olive oil and grill 3 minutes each side basting as you go. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]

" 17692,"Stovetop Baked Beans 4 slices bacon, diced 1 cup diced onions 1/2 green bell pepper, diced Two 28-ounce cans pork and beans 1/4 cup ketchup 1/4 cup molasses 3 tablespoons apple cider vinegar 2 teaspoons hot sauce 1 1/2 teaspoons dry mustard 1/4 teaspoon black pepper Salt Chopped red onions, for serving Instructions: Cook the bacon in a heated cast-iron pan until the fat starts to render. Add the onion and green bell peppers. Cook until the vegetables are soft, about 5 minutes. Add the pork and beans, ketchup, molasses, vinegar, hot sauce, dry mustard and pepper. Stir to combine. Bring the beans to a simmer. Simmer over low heat for 30 to 40 minutes until thick. Add salt to taste.
Serve hot, topped with chopped red onions. ","[Cabernet Sauvignon, Merlot, Malbec, Zinfandel]" 17693,"Meatball-Sausage Subs 2 28-ounce cans whole San Marzano tomatoes, crushed by hand 1 6-ounce can tomato paste 2 bay leaves 1 1/2 cups grated parmesan cheese (about 3 ounces), plus 1 small piece parmesan rind 1/2 cup chopped fresh parsley 4 cloves garlic, chopped Kosher salt and freshly ground pepper 3/4 cup breadcrumbs 1/2 cup whole milk 1 1/2 pounds ground beef chuck 2 large eggs 1 1/2 pounds sweet and/or hot Italian sausage, cut into 1-inch pieces 2 loaves Italian bread, cut into 3-inch pieces and split open Shredded mozzarella cheese, for topping Instructions: Combine the crushed tomatoes, tomato paste, bay leaves and parmesan rind in a 6-quart slow cooker. Add 1 cup water, 1/4 cup parsley, 2 chopped garlic cloves, 1/2 teaspoon salt and a few grinds of pepper. Combine the breadcrumbs and milk in a medium bowl; soak 2 minutes. In a separate bowl, combine the beef, eggs, 1 cup parmesan, the remaining 1/4 cup parsley and 2 chopped garlic cloves, 1 teaspoon salt and 1/2 teaspoon pepper. Add the breadcrumb-milk mixture and mix with your hands until combined. With damp hands, shape into 24 meatballs, about 1 1/2 inches each; transfer to the slow cooker. Add the sausage pieces to the slow cooker, then cover and cook on low, 7 hours. Remove the bay leaves and parmesan rind and stir in the remaining 1/2 cup parmesan. Season with salt and pepper. Serve on the bread and top with mozzarella. ","[Barolo, Barbaresco, Dolcetto, Valpolicella]" 17694,"Spiced Virgin Apple Martinis 1/2 cup plus 1 tablespoon sugar 2 tablespoons fresh lemon juice (from 1/2 a large lemon) 4 cinnamon sticks, halved One 1/4-inch-thick piece candied ginger 6 gingersnaps cookies (about 1 1/2 ounces), broken coarsely 1/3 cup frozen apple juice concentrate, thawed One 25.4-ounce bottle sparkling apple cider, chilled 1 small Granny Smith apple, halved, cored and cut into 6 wedges Instructions: In a small saucepan, combine the 1/2 cup of the sugar, 1/2 cup water, lemon juice, cinnamon sticks and candied ginger. Stir over medium heat until the sugar dissolves and the syrup comes to a boil. Reduce the heat and simmer for 5 minutes. Cool to room temperature. Strain and transfer to a small bowl. (Can be made 2 days in advance). Pour 1/4 cup of the cinnamon syrup into a large pitcher. Place the remaining syrup into a shallow bowl. Grind the gingersnaps and the remaining 1 tablespoon sugar in a mini processor to fine crumbs. (Alternatively, the cookies can be placed in a resealable plastic bag and crushed with a rolling pin or the bottom of a small saucepan.) Pour the crumbs into a second shallow bowl. Dip the rim of each martini glass into the cinnamon syrup. Dip the moistened rims into the cookie crumbs several times to coat. Stir the apple juice concentrate and sparkling apple cider into the pitcher. Pour into the prepared glasses and garnish with apple slices. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 17695,"Over the Lemon Basil Moon 2 lemons, cut into wheels 1 bunch fresh basil
1 teaspoon sugar
1 1/3 cups lemonade
2 cups ginger ale (from two 12-ounce cans)
1 cup moonshine
Instructions: Place 1 lemon wheel, 3 fresh basil leaves and 1/4 teaspoon sugar into a shatterproof glass. Muddle the mixture for 30 seconds with the handle of a wooden spoon. Pour 1/3 cup lemonade into the glass and stir together. Top with ice cubes and 1/2 cup ginger ale. Garnish with another lemon wheel and a sprig of fresh basil. Serve with 1/4 cup moonshine in a shot glass as a chaser and add as desired. Repeat this process to make 3 more cocktails. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 17696,"Tapenade on Crostini 1 large baquette, about 26 inches long, sliced on the diagonal into 1/3-inch thick slices 4 to 6 tablespoons Homemade Herb Oil, recipe follows 1 package store bought olive tapenade 1 cup rosemary leaves, stems removed 2 cups olive oil 1/2 cup tarragon leaves 1/4 cup thyme leaves Instructions: Place the rack in the upper third of the oven and turn on the broiler. Spread both sides of each slice of bread lightly with the herb oil. Arrange the slices on 2 baking sheets. Broil 1 sheet at a time for about 1 to 2 minutes until the slices are golden brown. Turn the slices over and toast the other side of the bread. Spread the tapenade onto the crostini and serve. Place the rosemary and the olive oil in a blender and cover. Blend on high speed until the rosemary has been ground into small pieces. Add the tarragon and thyme and continue blending until all the herbs have been broken down into small pieces. Pour into an airtight container and store in the refrigerator. ","[Ros, Sauvignon Blanc, Vermentino, Grner Veltliner]" 17697,"Hawaiian Style Beef Short Ribs 1 1/2 cups hoisin sauce 1 cup oyster sauce
3 ounces fresh ginger, peeled and chopped
1/4 cup sambal oelek 2 tablespoons sesame oil
2 tablespoons brown sugar
6 cloves garlic 5 pounds flanken-cut beef short ribs
Instructions: Blend the hoisin sauce, oyster sauce, ginger, sambal, sesame oil, sugar and garlic in a food processor. Toss the ribs with the marinade, cover and refrigerate for at least 2 hours and up to 12 hours. Heat a charcoal or gas grill to high. Cook the ribs for 2 minutes per side. ","[Cabernet Sauvignon, Syrah, Malbec, Zinfandel]" 17698,"Grilled Greek Summer Salad 1/2 cup red wine vinegar 2 tablespoons honey
1 teaspoon Dijon mustard
1 teaspoon dried oregano
1 clove garlic, minced or zested with a rasp grater 1/2 cup olive oil
Salt and freshly cracked black pepper
Salt and freshly cracked black pepper 4 boneless, skinless chicken breasts Vegetable oil, for oiling grill grates 2 hearts romaine lettuce, halved Vegetable oil, for oiling romaine Salt and freshly cracked black pepper Salt and freshly cracked black pepper
2 cups grape tomatoes, halved
1 cup feta crumbles
1 cup kalamata olives, pitted and chopped
1 English cucumber, diced
1/2 red onion, thinly sliced
Sea salt Instructions: For the sweet Greek dressing: Whisk together the vinegar, honey, mustard, oregano and garlic in a bowl. Slowly stream in the olive oil while whisking. Add salt and pepper to taste. Measure out 1/2 cup of the dressing for marinating the chicken. Set aside the remaining dressing for drizzling on the salad. For the chicken: Put the chicken in a nonreactive container, pour the reserved 1/2 cup sweet Greek dressing over it and toss to coat. Marinate the chicken, refrigerated, for 2 hours. Preheat a grill to medium heat. Oil the grill grates with vegetable oil. Grill the chicken until golden on each side and the internal temperature registers 165 degrees F, 7 to 8 minutes per side. Let rest before slicing. For the salad: Brush each romaine half with vegetable oil and season with salt and pepper. Grill on high on the cut sides until slightly charred, 2 to 3 minutes. Place a seared romaine half on a serving plate. Line up some tomatoes, feta, olives, cucumbers, onions and sliced chicken atop the romaine. Repeat with the remaining ingredients. Drizzle with the sweet Greek dressing. Garnish with cracked black pepper and sea salt and serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Tempranillo]" 17699,"Chewy Peanut Butter and Chocolate Hazelnut Sandwich Cookies 1 cup sugar 1 cup firmly packed brown sugar 1/2 cup butter, softened 3/4 cup Jif? Extra Crunchy Peanut Butter 2 large eggs 2 tbsps. milk 1 tsp. vanilla extract 1 1/2 cups quick rolled oats 1 cup Pillsbury BEST? All Purpose Flour 1 cup sweetened coconut flakes 1 tsp. baking powder 1 tsp. baking soda 1 (14.1 oz.) jar Jif? Chocolate Flavored Hazelnut Spread Instructions: HEAT oven to 350 degrees F. Beat sugar, brown sugar, butter and peanut butter in large mixing bowl on medium speed of electric mixer until creamy. Beat in eggs, milk and vanilla. Stir in rolled oats, flour, coconut, baking powder and baking soda until well blended. DROP dough by tablespoonfuls, 2 inches apart, onto ungreased cookie sheets. Bake 10 to 12 minutes or until light brown around edges. Cool 2 minutes before removing to wire rack to cool completely. SPREAD 2 teaspoons chocolate hazelnut spread on bottom side of half the cookies. Top with remaining cookies, flat side down, to form sandwich cookies. ","[Chardonnay, Riesling, Moscato, Merlot]" 17700,"Almond Polenta Crumb Cookies 1 1/2 cups all-purpose flour 1/2 cup coarse polenta 1/2 cup sugar 1 cup (1/4 pound) ground almonds 1 teaspoon grated lemon zest Pinch salt 2 egg yolks 1 tablespoon rum 8 tablespoons (1 stick) unsalted butter, chilled 1 tablespoon confectioners' sugar Instructions: Preheat the oven to 350 degrees F. Butter a 9-inch round springform pan. In a food processor, pulse the flour, polenta, sugar, almonds, lemon zest, and salt until well mixed. Add the egg yolks and rum, and process until the mixture looks crumbly, 30 seconds. Add the butter and process just until it starts to look as if it would hold together. Crumble the mixture evenly into the prepared pan, but do not press it down. Sprinkle the top with the confectioners' sugar. Bake in the oven until light golden, 40 to 45 minutes. Remove the sides of the springform pan, and immediately cut the cookie into serving pieces. Serve warm or at room temperature. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 17701,"Italian Beef 1 1/2 pounds flank steak 1/2 cup light Italian salad dressing 1 1/2 cups tomato basil pasta sauce 1 tablespoon chopped garlic 1/4 cup Chianti red wine 1 teaspoon Italian seasoning Instructions: Rinse steak under cold water and pat dry with paper towels. Place in large resealable bag. Add salad dressing, 1/2 cup pasta sauce, and garlic to bag. Gently massage to mix marinade. Marinate in refrigerator for 1 to 8 hours. In a small saucepan combine remaining pasta sauce, wine, and seasoning. Bring to a boil over medium-high heat. Reduce heat and keep warm. Remove steak from refrigerator 30 minutes before cooking and bring to room temperature. Preheat grill to medium-high. Just before cooking, clean and oil grate. Remove steak from bag and discard marinade. Place steak on grill. Cook for 6 to 7 minutes per side. Serve hot with warm sauce. ","[Barolo, Barbaresco, Dolcetto, Valpolicella]" 17702,"Apricot and Pineapple Crisps Vegetable oil cooking spray 1 (20-ounce) can pineapple chunks in juice, drained and 1/2 cup juice reserved 1 cup (6 ounces) quartered dried apricots 3/4 teaspoon ground cinnamon 1/4 teaspoon arrowroot 1/2 cup flour 1/2 cup quick-cook oats 1 stick unsalted butter, chilled, cut into 1/2-inch pieces 1/2 cup light brown sugar, packed 1/3 cup chopped pecans 1/4 teaspoon fine salt Instructions: Place an oven rack in the center of the oven. Preheat the oven to 425 degrees F. Spray 4 (10-ounce) ramekins with vegetable oil cooking spray. Set aside. For the filling: In a medium bowl, mix together the pineapple chunks, apricots, cinnamon, arrowroot, and reserved pineapple juice. Divide the mixture equally between the ramekins. For the topping: In a food processor, combine the flour, oats, butter, sugar, pecans, and salt. Pulse together until the butter is the size of peas. Spoon the topping over the filling mixture. Place the ramekins on a small baking sheet and bake until golden and the filling is bubbling, 18 to 20 minutes. Cool for 10 minutes and serve. ","[Chardonnay, Riesling, Gewrztraminer, Moscato]" 17703,"Chargrilled Salmon Relish One 2-pound Pacific or wild caught salmon fillet 2 teaspoons olive oil, plus more for vegetables 5 pinches sea salt, plus 1/2 teaspoon, divided 5 pinches coarsely ground black pepper, plus 1/2 teaspoon, divided 5 pinches seafood seasoning (recommended: Old Bay Seasoning) 2 cups grape tomatoes, halved lengthwise 2 cups quartered cremini mushrooms 1 cup half-moon shaped sliced red onion 2 cans whole kernel corn 1 cup halved dried apricots 1 fistful fresh tarragon leaves, coarsely chopped Instructions: Preheat an outdoor grill or an indoor grill pan. Line the bottom of a roasting pan with aluminum foil. Put the salmon in the roasting pan and drizzle both sides with olive oil, about 1 teaspoon on each side. On both sides of the salmon, sprinkle about 5 pinches each of salt, black pepper and seafood seasoning. Put the salmon directly on the grill and cook for 5 to 7 minutes on each side. You'll know it's done when the natural fat of the salmon starts to seep out. Put the salmon back in the roasting pan and set aside. In a mixing bowl, combine all of the vegetables and apricots and drizzle with olive oil. Add 1/2 teaspoon each sea salt and black pepper and mix until incorporated. Line a second roasting pan or baking sheet with aluminum foil. Pour the vegetable mixture in 1 layer into the roasting pan. Put the pan on the grill for 10 to 15 minutes, turning occasionally. Put the vegetable mixture on a serving platter and sprinkle with the chopped tarragon. Top with the salmon and serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]

" 17704,"White Chocolate Eggnog 1 quart eggnog 1/2 cup white rum (recommended: Myer's Platinum) 1/2 cup white chocolate liqueur 1 cup whipped topping Grated white chocolate, for garnish Pumpkin pie spice, for garnish Instructions: In a punch bowl, combine the egg nog, rum, and white chocolate liqueur. When you are ready to serve, whisk the egg nog to make it frothy and pour the mixture into cups. Place 1 heaping tablespoon of the whipped topping into each cup. Garnish each with the grated white chocolate and a sprinkling of pumpkin pie spice. ","[Chardonnay, Moscato, Riesling, Sauvignon Blanc]" 17705,"Corn and Black Bean Salad with Basil-Lime Vinaigrette 2 ears fresh corn or 1 cup frozen corn, thawed 1 (15-ounce) can black beans, drained and rinsed 1 (15-ounce) can garbanzo beans, drained and rinsed 1 red bell pepper, cored, seeded, and cut into 1/2-inch pieces 1 mango, peeled, seeded, and cut into 1/2-inch pieces 2 limes, zested and juiced 2 tablespoons balsamic vinegar 1/2 cup chopped fresh basil leaves 1 teaspoon ground cumin 1/3 cup extra-virgin olive oil Kosher salt and freshly ground black pepper Instructions: For the salad: Preheat a gas or charcoal grill. Peel back the corn husks. Remove the silks and replace the husks. Soak the corn in cold water for 30 minutes. Drain and place on the grill for 10 to 15 minutes. Cool completely and remove the husks. Using a sharp knife, remove the corn kernels. In a medium bowl, mix together the grilled corn, black beans, garbanzo beans, bell pepper, and mango. For the vinaigrette: In a small bowl, combine the lime zest, lime juice, balsamic vinegar, basil, and cumin. Slowly add the oil, whisking constantly until the mixture thickens. Season with salt and pepper, to taste. Pour the vinaigrette over the salad and toss well. Refrigerate for 1 hour, and toss again, before serving. ","[Chardonnay, Sauvignon Blanc, Vermentino, Garnacha]

" 17706,"Savory Mashed Root Vegetables 3 pounds assorted root vegetables, such as carrots, parsnips, turnips, and rutabaga, coarsely chopped 4 garlic cloves 1 teaspoon salt 2 cups heavy cream 1/2 cup (1 stick) unsalted butter 1 handful fresh thyme sprigs 2 bay leaves Kosher salt and freshly ground black pepper 1 bunch fresh chives, chopped Extra-virgin olive oil Instructions: Place all the vegetables and garlic in a large pot and fill with cool water to cover; season with a teaspoon of salt. Bring to boil over medium heat and simmer for about 30 minutes, until the vegetables are very tender. While the vegetables are cooking, combine the heavy cream, butter, and herbs in a pot and heat over low flame to melt the butter and infuse the herb flavor into the cream ? do not allow to boil. Shut off the heat, cover, and let steep until needed. When ready to use, remove the herb stems and the bay leaves. Drain vegetables and put them into a large mixing bowl. Mash with a potato masher. Stir in the warm cream mixture and mix until the liquid is absorbed and the vegetables are smooth; season with salt and pepper. Put the mashed root vegetables in a serving bowl, garnish with chopped chives and drizzle with a healthy dose of olive oil. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 17707,"Gingerbread Cookies 2 sticks softened butter 2 1/2 cups confectioners' sugar, sifted 2 eggs 1 1/4 teaspoons baking powder 1/2 teaspoon salt 3 2/3 cups all-purpose flour 2 1/2 teaspoons ground cinnamon 2 1/4 teaspoons ground coriander 2 teaspoons ground star anise 1 teaspoon ground fennel 1 teaspoon ground ginger 1 teaspoon ground clove 1/4 teaspoon ground mace 1/4 cup milk 1 cup colored sugar granules Instructions: For Cookies: Cream the butter and sugar in a large mixing bowl until smooth using an electric mixer. Add the eggs and mix until combined. Sift all the remaining dry ingredients in a separate large mixing bowl and mix well. With the mixer on low, slowly add the dry ingredients to the butter mixture until a dough forms. Remove dough from the bowl and wrap in plastic wrap. Refrigerate until firm, 2 to 4 hours. Preheat the oven to 350 degrees F and grease cookie sheets. Remove dough from refrigerator and allow dough to sit at room temperature for about 15 minutes, until pliable. Divide dough in half and put on a floured work surface. Using a rolling pin, roll the dough out until it's about 1/8-inch thick. While rolling, flour the work surface and rolling pin, as needed. Cut out desired cookie shapes with cookie cutters. Transfer cookies to a greased cookie sheet, spacing them 1-inch apart. Lightly brush cookies with milk and sprinkle with sugar granules, as desired. Bake until firm and edges begin to darken, 10 to 14 minutes. Remove the cookies from the oven and allow to cool on the cookie sheet for a minute, then transfer to wire racks to cool completely. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 17708,"The Black Dog 1/8 cup ghee 1/8 cup shallots, minced
1/2 cup tasso ham, small dice
1/8 cup all-purpose flour
2 cups heavy cream
1 cup chicken stock
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 tablespoon olive oil 8 ounces tasso ham, diced
1/3 cup shallots, small dice
3 cups chicken stock
1 1/2 cups plus 2 tablespoons heavy cream
1 pound grits
2 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1/2 pound extra-sharp white Cheddar, shredded
20 thawed shrimp, peeled and shells reserved 4 ounces (1 stick) unsalted butter 8 tablespoons ghee 8 tablespoons tasso ham, diced
4 teaspoons shallots, diced
4 teaspoons garlic, minced
4 to 6 lemon wedges
4 tablespoons green onions, sliced, plus more for garnish
4 to 6 buttermilk biscuits
Instructions: For the tasso ham gravy: Heat the ghee in a saucepan over high heat. Once melted, add shallots and saute for 1 minute. Add ham and continue to cook until slightly caramelized. Whisk in flour. Cook until mixture is light brown. Add heavy cream and chicken stock. Bring to a boil. Lower heat. Simmer until sauce thickens enough to coat the back of a spoon, about 15 minutes. Season with salt and pepper. Keep warm. For the grits: Heat a large pot over medium heat. Add olive oil, tasso ham and shallots. Saute until the shallots are translucent. Deglaze pot with chicken stock. Add heavy cream and 1 1/2 cups water. Bring to a boil. Reduce heat to medium and add the grits. Stir to combine. Do not walk away from the grits, as they will easily stick to the pan and burn. Cook, stirring the grits constantly and adding an additional 1 1/2 cups water as necessary until al dente, 30 minutes to 1 hour. Season with salt and pepper. Remove from the heat and stir in the shredded cheese. Cover to keep warm. For the shrimp butter: Simmer the shrimp shells and butter in a saucepan on low heat for 10 minutes. Strain and discard shells. For the black dog: Heat ghee in a large nonstick skillet over medium-high heat. Add tasso ham, shallots and shrimp. Saute shrimp on one side for 1 minute, then flip. Add garlic and sautee. Squeeze lemon wedges through a strainer into the skillet. Add 4 ounces shrimp butter, followed by the tasso ham gravy and green onions. To assemble, place the bottom halves of your biscuits on 4 to 6 plates. Scoop 3/4 cup grits atop each biscuit. Using a spoon or tablespoon scoop, press a small dimple on top of each serving of grits. Use tongs to place shrimp on top of the grits, then pour gravy over the top of each dish. Lean biscuit tops on the side of the shrimp. Garnish with green onions. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 17709,"Ginger-Coconut Pumpkin Pie 6 ounces gingersnap cookies (about 23 cookies) 1 tablespoon chopped crystallized ginger 1 tablespoon packed light brown sugar 4 tablespoons unsalted butter, melted 1 15-ounce can pure pumpkin puree 1 cup canned unsweetened coconut milk 3/4 cup granulated sugar 2 large eggs, lightly beaten 1/2 teaspoon pure vanilla extract 1/2 teaspoon ground ginger 1/4 teaspoon salt 3/4 cup heavy cream 1 tablespoon packed light brown sugar 1/4 teaspoon pumpkin pie spice, plus more for topping Instructions: Make the crust: Preheat the oven to 325 degrees F. Pulse the cookies, crystallized ginger and brown sugar in a food processor until finely ground. Add the melted butter and pulse to combine. Press the mixture into the bottom and up the side of a 9-inch pie plate. Bake until set and slightly dry around the edge, 10 to 12 minutes. Transfer to a rack and let cool. Make the filling: Whisk the pumpkin puree, coconut milk, granulated sugar, eggs, vanilla, ground ginger and salt in a medium bowl until smooth. Pour into the cooled crust. Bake until the filling is set and no longer looks wet, 1 hour 15 minutes. Transfer to the rack and let cool completely, at least 2 hours. Make the topping: Beat the heavy cream, brown sugar and pie spice in a bowl with a mixer on medium-high speed until stiff peaks form, 3 minutes. Spread on the pie; sprinkle with more pie spice. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 17710,"Jack the Pumpkin 6 ounces applejack 4 ounces pumpkin puree
4 ounces apple cider, chilled
6 ounces ginger beer, chilled 4 apple slices, for garnish
Instructions: Combine the applejack, pumpkin puree and apple cider in a shaker with ice. Shake vigorously until chilled. Stir in the ginger beer. Strain into 4 rocks glasses filled with ice. Garnish with the apple slices. ","[Bourbon, Brown Ale, Cider, Ginger Beer]" 17711,"Broken Heart Chocolate Cake Nonstick cooking spray, for greasing the pan All-purpose flour, for dusting the pan One 15.25-ounce box chocolate cake mix (plus required ingredients) 2/3 cup granulated sugar 1/4 cup light corn syrup 1/4 teaspoon cream of tartar One 12-ounce box assorted mixed nuts and chews chocolates (about 24 pieces), such as Russell Stover 1/4 cup heavy cream 1 1/2 cups heavy cream 1/4 cup granulated sugar Instructions: For the cake: Preheat the oven to 350 degrees F. Spray a 9-inch heart-shaped cake pan with cooking spray and dust with flour, tapping out the excess. Prepare the cake batter according to the package directions and pour into the prepared pan. Bake until a toothpick inserted into the center comes out clean, 40 to 45 minutes. Remove to a rack to cool for 10 minutes. Invert the cake pan onto a plate to remove the cake from the pan, then invert back onto the rack to let cool completely. For the sugar glass: Line a baking sheet with parchment. Stir together the sugar, corn syrup and cream of tartar in a small microwave-safe bowl. Heat in the microwave in 2-minute intervals, stirring in between each, until the sugar starts to dissolve and the mixture turns a very light golden, about 4 minutes. Pour the mixture onto the prepared baking sheet and smooth with an offset spatula into a thin rectangle about 9 inches by 7 inches. Refrigerate until hardened completely, about 15 minutes. Use a meat mallet to break the sugar so that it resembles broken glass. For the frosting: Melt the chocolates and heavy cream in a small saucepan over medium-low heat, stirring frequently, until smooth. Set aside to cool slightly. For the whipped cream: Whip the heavy cream and sugar in a bowl with an electric mixer on medium speed until stiff peaks form. Assemble the cake: Once the cake has cooled, use a serrated knife to shave off the top to make it flat (it domes as it bakes). Cut the cake in half horizontally to make 2 even layers, then, keeping the layers stacked, use a paring knife to cut jagged edges in a zigzag formation down the middle of the cake so that you have 2 halves of a broken heart. Place the 2 bottom halves on a cake stand or plate so they are separated a little. Spread the whipped cream evenly over the bottom halves. Top with the 2 top halves and drizzle the melted frosting over the top so that it covers the top and drips down the sides of the cake. Decorate with the broken sugar glass and refrigerate until the chocolate has hardened, about 15 minutes. Slice and serve. ","[Chardonnay, Pinot Grigio, Moscato, Riesling]" 17712,"Mashed Sweet Potatoes 3 large sweet potatoes, about 3 pounds 2 tablespoons unsalted butter
1 teaspoon kosher salt
1/4 cup orange juice
2 tablespoons maple syrup
2 tablespoons chicken broth, homemade or low-sodium canned, warmed
Instructions: Preheat the oven to 400 degrees F. Place sweet potatoes on a baking sheet and roast until easily pierced with a fork, about 1 hour. Peel the sweet potatoes while still hot. Combine the potatoes, butter, salt, orange juice, maple syrup, and chicken broth in a large bowl. Mash with a potato masher until the potatoes are smooth. Serve immediately. (This can be prepared a day ahead and reheated). ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 17713,"Pan Fried Oysters 1 (15-ounce) box corn flakes 4 cups all-purpose flour 2 tablespoons black pepper 1/4 cup celery salt 1/4 cup onion powder 1/3 cup granulated garlic 32 extra small oysters, shucked 6 eggs, beaten for breading oysters Oil, for frying oysters Instructions: Run the corn flakes through a food processor until just ground. In a bowl, combine the remaining ingredients, except the oysters and eggs. Add the corn flakes and stir. Dredge oysters in beaten egg, then place in breading mix 1 at a time. Cover oyster in mix by pressing lightly. In a medium saute pan, over high heat, heat oil and add oysters. Oysters will be done when the breading is golden. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 17714,"Molasses Braised Short Ribs 1 red bell pepper, stems and seed removed 3 tablespoons grapeseed oil (1 tablespoon to roast the bell pepper, and 2 tablespoons to saute the vegetables) 4 pounds beef short ribs, cut into lengths which will fit into a pan to saute Salt and freshly ground black pepper 2 tablespoons grapeseed oil 2 stalks celery, diced small 2 large carrots, peeled and diced small 1 large onion, diced small 1 quart beef stock 2 tablespoons tomato paste 1/4 cup molasses 1 tablespoon minced fresh rosemary leaves, stripped from 5 or springs 1 tablespoon minced fresh thyme leaves, stripped from 3 or 4 large sprigs 2 tablespoons cornstarch 2 tablespoons minced fresh flat-leaf parsley Instructions: Preheat oven to 425 degrees F. Brush bell pepper with grapeseed oil (reserving the rest of the oil) and roast in oven until charred, about 15 minutes. Remove from oven and place in a covered container or a plastic bag to sweat. Allow oven heat to drop to 350 degrees F. Season short ribs with salt and pepper. Heat remaining 2 tablespoons of grapeseed oil in a large saute pan with a lid. Sear short ribs on all sides and remove to a utility platter. In the same pan, saute celery, carrots, and onion until the onion turns translucent. Add beef stock, tomato paste, molasses, rosemary, and thyme, and stir to combine. Return short ribs to pan, cover with a lid or foil and braise at 350 degrees F until the meat falls from the bone, about 1 to 1 1/2 hours. While the short ribs are braising, peel the roasted bell pepper and cut julienne. Remember to use an oven mitt when you remove the pan from the oven. Remove rib meat and bones to a utility platter. Strain the pan juices into a bowl and then return them to the pan over medium-high heat. Create a slurry by whisking 2 tablespoons water into a small bowl of the cornstarch. Whisk the slurry into the pan juices and allow the mixture to thicken. Arrange rib meat on a platter and spoon sauce over. Garnish with julienned roasted peppers, and sprinkle with parsley leaves. ","[Cabernet Sauvignon, Merlot, Malbec, Pinot Noir]

" 17715,"London Broil with Cherry-Balsamic Sauce 1/3 cup dry red wine 1/4 cup balsamic vinegar 2 tablespoons cherry preserves 2 cloves garlic, minced 1/2 teaspoon salt Freshly ground pepper to taste 1 1/2 pounds London broil, trimmed (see Ingredient note) 3 tablespoons finely chopped shallot 1 teaspoon extra-virgin olive oil 2 teaspoons butter Instructions: Whisk wine, vinegar, cherry preserves, garlic, salt and pepper in a small bowl. Place meat in a shallow glass dish. Pour the marinade over the meat and turn to coat. Cover and marinate in the refrigerator, turning several times, for at least 20 minutes or up to 8 hours. Remove the meat from the marinade. Pour the marinade into a small saucepan; add shallot and set aside. Brush a ridged grill pan (see Tip) or heavy skillet with oil; heat over medium-high heat. Add the meat and cook for 10 to 12 minutes per side for medium-rare, depending on thickness, or until it reaches desired doneness. (It may appear that the meat is burning but don't worry, it will form a pleasant crust.) Transfer the meat to a cutting board; let rest for 5 minutes. While the meat is cooking, bring the marinade to a boil; cook over medium-high heat for 5 to 7 minutes, or until it is reduced to about 1/2 cup. Remove from the heat; add butter and whisk until melted. Slice the meat thinly against the grain. Add any juices on the cutting board to the sauce. Serve the meat with the sauce. Ingredient note: London broil is a thicker cut of steak that benefits from the tenderizing effects of a marinade.Tip: A ridged grill pan is great for indoor grilling, but you can use the broiler or, if weather permits, cook the steak on an outdoor grill. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Barbera]" 17716,"Summertime Fried Chicken Dinner 1 cup buttermilk 1 cup dill pickle juice, plus dill pickles, for serving 1/3 cup Worcestershire sauce 3 teaspoons paprika 1/2 teaspoon cayenne Kosher salt and freshly ground black pepper One 3- to 4-pound chicken, cut into 10 pieces 2 cups all-purpose flour 1/2 cup cornstarch Vegetable oil, for frying 2/3 cup mayonnaise 1/4 cup sour cream 2 tablespoons apple cider vinegar 2 tablespoons Worcestershire sauce 1 tablespoon Dijon mustard 1/2 teaspoon celery salt One 14-ounce bag coleslaw mix Kosher salt and freshly ground black pepper Potato rolls, for serving Instructions: For the chicken: Mix together the buttermilk, pickle juice, Worcestershire sauce, 2 teaspoons of the paprika, 1/4 teaspoon of the cayenne, 1 tablespoon salt and several grinds of pepper in a large bowl. Add the chicken, making sure the pieces are submerged. Cover and refrigerate at least 2 hours and up to 4 hours. Mix together the flour, cornstarch, remaining 1 teaspoon paprika, remaining 1/4 teaspoon cayenne, 1 tablespoon salt and 1 1/2 teaspoons pepper in a large bowl until well combined; set aside.
Fill a deep heavy pot with 2 inches of vegetable oil and heat over medium heat until a deep-frying thermometer registers 350 degrees F.
Remove a chicken piece from the buttermilk mixture, letting the excess drip off, and roll it in the seasoned flour until completely coated. Push it to the side in the bowl and repeat with the remaining chicken pieces.
Working in 2 batches, carefully lower the chicken into the oil. The temperature will drop to 300 to 325 degrees F; adjust the heat to maintain this temperature so the crust doesn't burn before the meat is cooked. Fry, undisturbed, 2 to 3 minutes to set the crust, then carefully lift with tongs to check the browning. It should be light golden; if it is browning too quickly, lower the heat slightly. Continue to fry, turning as needed, until golden brown and cooked through, 12 to 14 more minutes for smaller pieces and 14 to 16 more minutes for larger ones. (A thermometer should register 160 degrees F in the breasts and 165 degrees F in the thighs and drumsticks.)
Remove the chicken to a rack to drain and let rest a few minutes. Season with salt. Repeat with the remaining chicken.
For the coleslaw: Whisk together the mayonnaise, sour cream, vinegar, Worcestershire sauce, mustard and celery salt in a medium bowl. Add the coleslaw mix and toss to coat. Season with 1/4 teaspoon salt and several grinds of pepper. Cover and refrigerate for 30 minutes. Taste and add additional salt and pepper as needed before serving.
Serve the chicken hot or at room temperature with the coleslaw, potato rolls and pickles on the side.
","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 17717,"Bourbon-Maple-Pecan Sundae 4 tablespoons (1/2 stick) unsalted butter 1 1/2 cups pecan halves
1/4 cup dark brown sugar
2 tablespoons bourbon
2 tablespoons maple syrup
8 scoops vanilla bean ice cream, for serving
1/4 teaspoon sea salt
Instructions: Melt the butter in a saucepan over medium-high heat until it foams. Add the pecans and toss to coat evenly; toast for about 1 minute. Add the brown sugar and swirl until it melts; toss to coat the nuts. Add the bourbon and maple syrup and remove from the heat. Swirl the sauce to mix, and then allow to cool slightly in the pan. Pour the sauce over scoops of ice cream to serve as a sundae. Season with a little pinch of salt. Serve immediately. ","[Bourbon, Maple Syrup, Port]" 17718,"Southwest Turkey Burgers 8 slices turkey bacon or turkey bacon with black pepper or applewood smoked bacon 1 1/3 pounds ground turkey breast, the average weight of 1 package 2 cloves garlic, finely chopped 1 large shallot or 1/4 red onion, finely chopped 2 tablespoons chopped fresh thyme leaves or 1 teaspoon dried thyme leaves 2 tablespoons chopped fresh cilantro leaves, optional - parsley may be substituted 1/2 small bell pepper, green, red or yellow, seeded and finely chopped 1 serrano or jalapeno pepper, seeded and finely chopped 2 teaspoons, 2/3 palm full, ground cumin 1 to 2 teaspoons cayenne hot sauce, several drops (recommended: Tabasco) 2 teaspoons grill seasoning blend (recommended: Montreal Steak Seasoning by McCormick) Vegetable oil or olive oil, for drizzling 1/2 pound deli sliced pepper jack cheese 4 crusty kaiser rolls, split 1 cup sweet red pepper relish, found on condiment aisle - pepper jelly may be substituted Red leaf lettuce Spicy O-nuts, recipe follows Instructions: Chop your garlic and veggies. Cook bacon in a large nonstick skillet over medium high heat until crisp. Wipe excess grease from pan and return skillet to heat. While bacon cooks, combine turkey meat, garlic, shallot or onion, thyme, cilantro or parsley, bell pepper, serrano or jalapeno pepper, cumin, hot pepper sauce, grill seasoning or salt and pepper. Divide mixture into 4 equal mounds then form meat into patties. Drizzle patties with vegetable oil to coat. Cook in skillet over medium high heat for 5 to 6 minutes on each side. Place sliced cheese over the patties in the last 2 minutes of cooking, use 1 or 2 slices for each patty, as you like. Pile cooked cheeseburgers into buns. Spread sweet relish or jelly on bun tops and set red leaf lettuce into place, using the relish or jelly as glue. Top cheeseburgers with 2 slices of cooked, crisp bacon or turkey bacon and lettluce. Then serve with tortilla chips, tossed salad and/or spicy o-nuts. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 17719,"Amaro Manhattan 4 fluid ounces bourbon or rye whiskey 2 fluid ounces amaro
2 to 4 dashes bitters, preferably lavender
2 large ice cubes
4 maraschino cherries, preferably Luxardo
2 orange peels Instructions: Add the bourbon, amaro and bitters to a pitcher filled with ice and stir until cold. Place a large ice cube into each of two chilled heavy rocks glasses. Strain the drink over the ice. Garnish with the cherries and orange peels. ","[Bourbon, Rye Whiskey, Amaro, Bitters]" 17720,"Matzo Ball Soup 1 3-to-4-pound chicken 3 stalks celery, halved 2 medium carrots, halved 1 onion, halved 5 plum tomatoes, quartered 3 sprigs parsley 3 sprigs dill 1 teaspoon coriander seeds 1 teaspoon black peppercorns 2 whole cloves Kosher salt 4 large eggs 3 tablespoons grated shallot or onion, squeezed dry 1 small clove garlic, finely grated 1 teaspoon finely grated lemon zest 1/4 teaspoon ground ginger 1 tablespoon finely chopped fresh dill, plus small sprigs for topping 1 tablespoon minced fresh parsley 1 cup matzo meal Kosher salt Instructions: Make the broth: Put the chicken, celery, carrots, onion, tomatoes, parsley, dill, coriander seeds, peppercorns, cloves and 2 teaspoons salt in a large pot. Add enough cold water to cover by 1 inch. Bring to a simmer over medium-high heat; reduce the heat to maintain a low simmer and cook, skimming off the foam occasionally, 3 hours. Strain, discarding the solids. Let cool until the fat rises to the surface. (The broth can be made up to 3 days ahead; cover and refrigerate.) Skim off the fat, reserving 2 tablespoons fat for the matzo balls. Make the matzo balls: Whisk the eggs and reserved chicken-broth fat in a bowl. Stir in the shallot, garlic, lemon zest, ginger, dill, parsley, matzo meal, 1/4 cup of the prepared broth and 1 3/4 teaspoons salt. Cover and chill at least 2 hours or overnight. Roll heaping teaspoonfuls of dough into balls with damp hands. Cover and chill until ready to cook, up to 8 hours. Bring a large pot of salted water to a boil. Add the matzo balls and reduce the heat to maintain a low simmer; cover and cook until the balls are tender, 35 minutes. Meanwhile, warm the prepared broth. Drain the matzo balls and serve in the warm broth. Top with dill. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 17721,"Classic Salad with Chicken 1 large head green-leaf lettuce (about 1 pound) shredded 2 medium tomatoes, seeded and diced 1/2 small red onion, thinly sliced 1/2 English cucumber, sliced 12 ounces grilled chicken breast, sliced 1 whole-wheat roll (about 2 ounces) preferably day old, cut into 1/2-inch chunks 2 teaspoons olive oil 1/4 teaspoon salt 1/4 teaspoon pepper Nonstick cooking spray 3 slices Canadian bacon (3 ounces) finely diced 1/3 cup plain nonfat yogurt 2 tablespoons mayonnaise 2 tablespoons ketchup 2 teaspoons white vinegar 2 tablespoons chopped sweet gherkin pickles (1/2-ounce) Salt Instructions: Make croutons: Preheat oven to 350 degrees F. Toss bread cubes with olive oil, salt and pepper and place on a baking sheet. Bake until croutons are golden and crisp, about 8 minutes. Remove from oven, and allow to cool completely. Make bacon bits: Spray a nonstick pan with cooking spray and heat over medium-high heat. Add bacon and cook until crisp, stirring frequently, about 4 to 5 minutes. Allow to cool. Make dressing: Combine the yogurt, mayonnaise, ketchup, vinegar and pickles in a bowl and stir to incorporate. Season with salt, to taste. Toss the lettuce, tomato, onion, and cucumber in a large salad bowl with the dressing. Top with croutons, bacon bits, sliced chicken and serve. Excellent source of: Protein, Vitamin A, Niacin, Vitamin B6, Vitamin C, Phosphorus, Selenium Good source of: Fiber, Thiamin, Calcium, Iron, Manganese, Potassium ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 17722,"Rushville Sandwiches Olive oil or bacon grease Salt and pepper to taste 2 medium onions 2 pounds ground beef 1 large can baked beans (not the tomato kind) 2 pinches brown sugar (to taste) Buns Optional: lettuce or shredded cabbage 1 green pepper, diced 3 stalks celery, diced 1/2 to 3/4 cup ketchup (to taste) 1/2 cup barbecue sauce 2 tablespoons yellow or brown mustard Other spices as desired (cayenne pepper, Worcestershire sauce, etc.) Instructions: In a frying pan, caramelize onions in olive oil or bacon grease. Add salt and pepper to taste. Add ground beef and cook until browned. Add beans and about 2 pinches of brown sugar, cook until heated through and consistency of a sandwich. Serve on bun with lettuce or shredded cabbage, if desired. ","[Cabernet Sauvignon, Merlot, Malbec, Zinfandel]" 17723,"Gaio Mazio's Pork, ancient recipe from Giulio Cesare's time 5 tablespoons olive oil 2 pounds (1 kg) pork shoulder meat, cubed to 1-inch square 1 apple, peeled, cored, and finely chopped 1 leek, finely chopped 2 tablespoons flour Red wine, to cover all 1 tablespoon honey 1 tablespoon vinegar 1 teaspoon black pepper Garum (fish sauce, use Thai nuoc mam), for seasoning 1 teaspoon ground coriander seeds 2 tablespoons chopped cilantro leaves 1 teaspoon powdered caraway seeds 1 teaspoon powdered lovage seeds 2 tablespoons ground mint Instructions: Heat some olive oil in a pan and then add the meat, apple, and leeks. Add the flour. Let it cook for 5 minutes, turning the meat often. Add enough red wine to cover the pork. Continue to cook over a low flame. After 2 hours, add the honey, vinegar, black pepper, garum, and spices. Cook under the same low flame for another 2 or 3 hours, stirring occasionally. ","[Barolo, Barbaresco, Chianti Classico, Priorat]" 17724,"Firecracker Shrimp and Rice 1/3 cup light brown sugar 3 tablespoons fresh orange juice
2 tablespoons hot sauce, such as Frank's
2 tablespoons rice vinegar
1/4 teaspoon crushed red pepper flakes, plus more for garnish
Kosher salt
1 1/4 pounds peeled and deveined small shrimp, tails removed
3 tablespoons cornstarch
1/4 cup vegetable oil
1 1/2 teaspoons grated fresh ginger
3 cloves garlic, grated
3 cups cooked basmati rice
1 bunch scallions, cut into 1/2-inch pieces
Sriracha and fresh cilantro leaves, for garnish
Instructions: Whisk together the brown sugar, orange juice, hot sauce, rice vinegar, red pepper flakes and 1/2 teaspoon salt in a medium bowl; set aside. Dry the shrimp well with paper towels and add to a large bowl. Sprinkle the cornstarch over the shrimp and toss to coat.
Heat the oil in a large nonstick skillet over medium-high heat until shimmering. Fry the shrimp in the hot oil until pink, about 1 minute per side. Add the ginger and garlic. Cook, stirring, until fragrant, about 1 minute. Add the sauce mixture, rice and scallions and cook until warmed through, about 3 minutes.
Top with more red pepper flakes, a drizzle of sriracha and cilantro leaves. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 17725,"My Mother's Praised Chicken 1 large chicken, preferably organic 2 teaspoons garlic flavored oil Scant 1/2 cup white wine or dry white vermouth 2 to 3 leeks, cleaned, trimmed, and cut into approximately 2-inch logs 2 to 3 carrots, peeled and cut into sticks 1 to 2 celery stalks, sliced Approximately 2 quarts cold water 1 bouquet garni (mixed herb sachet or bag) or 1 teaspoon dried herbs Fresh parsley stalks or few sprigs, tied or banded together 2 teaspoons kosher salt or 1 teaspoon table salt 2 teaspoons red peppercorns, or good grinding pepper Chopped parsley leaves, from stalks, for serving Chopped fresh dill, for serving English mustard, for serving Instructions: On a washable board, un-truss the chicken, put it breast-side down, and press down until you hear the breastbone crack. (As you may imagine, I like this.) Then press down again, so that the chicken is flattened slightly. Now cut off the ankle joint below the drumstick (but keep them); I find kitchen scissors up to the task. Put the oil in a large, flame-safe cooking pot (with a lid) in which the chicken can fit snugly: mine is about 11 inches wide by 4 inches deep. Heat the oil over medium heat and add the chicken, breast side down. Brown the chicken for a few minutes, then raise the heat and turn the chicken over, tossing in the ankle joints as you do so. Add the wine or vermouth and let it bubble down a little before adding the leeks, carrots, and celery. Pour in enough cold water to cover the chicken, though the very top of it may poke out. Add the bouquet garni or your herbs of choice, and the parsley stalks or sprigs along with the salt and red peppercorns or a good grinding of regular pepper. The chicken should be almost completely submerged by now and if not, do add some more cold water. You want it just about covered. Bring to a bubble, clamp on the lid, turn the heat to very low, and let cook for 1 1/2 hours, or 1 hour 40 minutes. Remove the pot from the heat and let stand, covered, for 20 to 30 minutes. Sprinkle the chicken with parsley leaves. Serve the chicken and accompanying vegetables with brown basmati rice, adding a ladleful or 2 of liquid over each shallow bowl, as you go, and putting fresh dill and mustard on the table for the eaters to add as they wish. Freeze Note: The cooked meat can be frozen, as soon as it is cool, in resealable bags or airtight containers for up to 2 months. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 17726,"Wilted Spinach with Garlic 2 tablespoons extra-virgin olive oil 4 cloves garlic, sliced 1 pound triple wash spinach, stems removed 1/4 teaspoon grated fresh nutmeg Coarse salt and black pepper Instructions: Add oil and garlic to a large skillet. Cook over low heat, until garlic is cooked through. Remove garlic. Add spinach to pan, turning to wilt. Season with nutmeg, salt and pepper. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio]" 17727,"Turkey Balls 1 pre-cooked turkey breast (recommended: Ruford) 1/4 tablespoon olive oil, plus more for sweating vegetables Salt and freshly ground black pepper 1 cup diced celery 1 cup diced onion 1/4 cup minced fresh sage leaves 4 sprigs fresh thyme, leaves chopped 15 cups cubed bread 4 cups chicken stock 8 cups cheesy mashed potatoes Oil, for deep-frying Instructions: Preheat the oven to 400 degrees F. Coat the turkey with the olive oil, season with salt and pepper and put into a roasting pan. Transfer to the oven and roast until warmed through. Let cool. Combine the celery, onion, sage leave and thyme in a stockpot and sweat in a little olive oil. Add the bread and the stock and cook for 10 minutes. Remove from the heat and cool. Transfer to a large bowl. Heat the oil in a deep-fryer. Dice the turkey and add, along with the mashed potatoes, to the stuffing bowl. Form the mixture into medium-sized balls and fry in the deep-fryer until golden brown. Drain on paper towels and serve on a serving platter. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 17728,"Grilled Black and White Pepper Quail 3 tablespoons ground white pepper 3 tablespoons coarsely ground black pepper 3 tablespoons kosher salt 2 tablespoons olive oil 5 quail, de-boned Instructions: Combine both peppers and salt in a small bowl. Brush quail with oil on both sides and season with the pepper mixture on skin side. Grill for 2 to 3 minutes per side. ","[Riesling, Gewrztraminer, Pinot Grigio]" 17729,"Yogurt Creme Brulee 5 ounces cold vanilla yogurt 2 tablespoons turbinado sugar
Instructions: Place the yogurt in a ramekin and top with the sugar. Hold a kitchen blowtorch a couple inches away from the ramekin and burn the sugar until it starts to turn an even, dark golden brown. Serve immediately! ","[Chardonnay, Riesling, Gewrztraminer]" 17730,"Lucky 7 Layer Dip | 7 Layer Bean Dip 1 (15-ounce) can refried beans 2 tablespoons hot sauce Extra-virgin olive oil, for drizzling 4 scallions, cut into 1 inch pieces 1 (16 to 18 ounce) jar green chili or tomatillo salsa 2 tablespoons chopped cilantro, a palm full, chopped 1 (15-ounce) can black beans 2 teaspoons ground cumin, 2/3 palm full 1 (16 to 18 ounce) jar chipotle salsa 2 cups sour cream 1 lime, zested and juiced 2 ripe avocados 2 cloves garlic, finely chopped 1 lemon, juiced 1 jalapeno, seeded and finely chopped Salt 2 plum tomatoes, diced Pimiento stuffed jumbo Spanish olives, chopped Tortilla chips, buy 2 sacks in 2 different colors/varieties Instructions: Heat refried beans in small nonstick pan over medium heat and season with hot sauce. Transfer the beans to a small, deep casserole dish. Scrape pan clean with rubber spatula and return to heat. Add a little extra-virgin olive oil to the pan and raise heat to high. When the oil smokes, add the scallions and sear them, 2 to 3 minutes. Add green salsa to scallions and heat through. Add cilantro, remove salsa from heat, and layer on top of the beans. Return the same pan to the stove, lower heat to medium and add black beans, heat through and season with cumin, layer on top of the green salsa. Top the black beans with a layer of chipotle salsa. Mix sour cream the lime zest and juice and spread on top of the chipotle salsa. Combine the meat of 2 ripe avocados with garlic, lemon juice, jalapeno and salt to form a chunky guacamole. Top the salsa with guacamole. Garnish the dip with the final layer of diced tomatoes and sliced olives. ","[Chardonnay, Sauvignon Blanc, Tempranillo, Zinfandel]" 17731,"Chicken Pot Pie in a Dutch Oven 1 tablespoon unsalted butter, plus more for the pan 1 tablespoon extra-virgin olive oil, plus more for drizzling 1 carrot, diced
1 stalk celery, diced 1 onion, diced
1 clove garlic, minced
1 bay leaf
Kosher salt and ground black pepper
1 pound ground chicken
2 tablespoons poultry seasoning
2 tablespoons all-purpose flour, plus more for the pan 1/4 cup heavy cream
1/4 cup chicken stock
1 tablespoon chopped parsley
1 tablespoon chopped rosemary
1 tablespoon chopped sage
1 sheet puff pastry, cut in fourths
1 large egg 1/2 teaspoon water Instructions: Preheat the oven to 400 degrees F. Heat the butter and oil in a large Dutch oven over medium-high heat. Once the butter has melted, add the carrot, celery, onion, garlic and bay leaf. Sprinkle with salt and pepper. Cook until the vegetables begin to soften, 5 to 8 minutes. Push the vegetables to the outer edges of the pot making a \hot spot\ for the ground chicken. Add a drizzle of oil to the center of the pan and then the ground chicken. Sprinkle with salt, pepper and the poultry seasoning. Cook until the chicken is brown, 7 to 10 minutes. Sprinkle in the flour and cook for 2 minutes. Add the heavy cream and chicken stock. Cook over medium heat, stirring, until the sauce begins to thicken. Season with salt and pepper and add the parsley, rosemary and sage. Stir and set aside. To cook the puff pastry, butter and flour the lid of the Dutch oven (you want to use the underbelly of the lid). Whisk the egg and water together and brush the puff pastry pieces. Lay on the underbelly of the Dutch oven and place in the oven. Bake until the pastry has risen and is golden brown, 10 to 12 minutes. To assemble, ladle the chicken pot pie filling into a bowl and place the a puff pastry piece on top. Serve and enjoy! ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 17732,"How to Make Cranberry Orange Bread | Cranberry Orange Quickbread 2 cups all-purpose flour, plus extra for loaf pan 3/4 cup sugar 1/2 cup brown sugar 1/2 teaspoon salt 1/2 teaspoon baking soda 1 stick cold butter, cut into pea size pieces, plus extra for loaf pan 1 orange, zested 3/4 cup fresh orange juice 1 orange, peeled, sections removed and diced 1 egg 1 cup dried cranberries Special Equipment: 9 by 5-inch loaf pan Instructions: Preheat the oven to 350 degrees F. In a food processor combine the flour, sugars, salt, baking soda and butter. Pulse, pulse, pulse until the mixture resembles finely grated cheese. Add the orange zest, juice and the egg. Pulse, pulse, pulse until the mixture is just combined. Remove to a bowl and stir in the diced orange and cranberries. Grease and flour the loaf pan and add the batter. Bake in the preheated oven for 1 hour and 15 minutes. Rotate the pan halfway through the cooking time to insure even cooking. When done let cool for about 20 minutes and remove from loaf pan. Let cool completely before cutting. Yummy! ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 17733,"Fudgy Brownies 1/2 cup (1 stick) unsalted butter 2 ounces unsweetened chocolate 1 cup granulated sugar 2 large eggs 1/2 teaspoon vanilla extract 1/3 cup all-purpose flour 1/8 teaspoon salt 1 cup chopped nuts, optional Instructions: Preheat oven to 350 degrees F. Melt the butter and chocolate together in a medium pan over very low heat. Stir together and remove from the heat. Add sugar, eggs and vanilla. Mix well. Stir in the flour and salt. Add nuts. Spread the mixture into a buttered 8-inch square pan. Bake until set, about 40 minutes. Cool before cutting. ","[Cabernet Sauvignon, Merlot, Malbec, Zinfandel]" 17734,"Chili Rubbed Pork Tenderloin 2 tablespoons chili paste 1/2 cup orange juice Juice of 1 lemon 3 tablespoons honey 3 tablespoons brown sugar 2 tablespoons tomato ketchup 1 teaspoon ground cumin 1/4 teaspoon cayenne pepper 3 tablespoons mango chutney finely chopped 2 pounds pork tenderloin Instructions: Put the remaining marinade in a sauce pan with 1/2 cup water and bring to the boil, reduce heat and simmer for 10 minutes. When the tenderloin is done, slice and serve together with the hot marinade.; ","[Malbec, Tempranillo, Garnacha, Zinfandel]" 17735,"Citrus Tequila Cocktail 3 to 4 ounces white or gold good-quality tequila 1 orange, juiced 1 lemon, juiced 2 limes, juiced 2 teaspoons superfine sugar 10 mint leaves, washed, dried, and roughly torn, plus 2 mint sprigs, for garnish Ice cubes Instructions: Add the tequila, citrus juices, and sugar to a cocktail shaker and shake well to combine. Add mint leaves and fill the shaker with ice. Shake until frothy. Strain into 2 cocktail glasses filled with ice cubes. Garnish each with a sprig of fresh mint and serve immediately. ","[Tawny Port, Moscato, Sauvignon Blanc, Pinot Grigio]" 17736,"Cranberry Beans in Olive Oil 1 pound dried cranberry beans 1/2 cup extra virgin olive oil 2 onions, finely diced Salt and freshly ground black pepper 2 cloves garlic, minced 1/4 cup chopped parsley Lemon wedges, for garnish Instructions: Wash and pick over the beans. Place in a pot, cover generously with water and bring to a boil. Reduce the heat to medium-low and cook, covered, until the beans are done in the center but not too soft, about 1 hour. Drain and rinse in a colander. Heat the oil in a large skillet, add the onions, season with salt and pepper, and saute until onions are soft, 5 to 7 minutes. Add the garlic and saute another minute to release the aromas. Stir in the beans, and saute until beans are heated through, 3 to 5 minutes. Stir in the parsley, adjust the seasonings, and remove from the heat. Transfer beans to a large serving bowl, drizzle with additional olive oil and serve with lemon wedges. Serve warm or room temperature. ","[Vermentino, Sauvignon Blanc, Grner Veltliner, Albari?o]" 17737,"Chocolate Peanut Butter Swirled Fudge 2 cups (12 oz.) peanut butter chips 1 (14 oz.) can Eagle Brand? Sweetened Condensed Milk, divided 2 tbsps. butter Dash salt 1/4 cup semi-sweet chocolate chips 1 tsp. vanilla extract Instructions: LINE 8- or 9-inch square pan with wax paper, extending paper over edges of pan. MELT peanut butter chips with 1 cup sweetened condensed milk, butter and salt in heavy saucepan over low heat. MELT chocolate chips with remaining sweetened condensed milk in small saucepan. Remove from heat; add vanilla. Stir until smooth. SPREAD peanut butter mixture evenly into prepared pan. Spoon chocolate mixture over peanut butter mixture. With table knife or metal spatula, swirl through top of fudge. CHILL 3 hours or until firm. Remove from pan by lifting edges of wax paper. Cut into squares. ","[Cabernet Sauvignon, Merlot, Malbec, Zinfandel]" 17738,"Shrimp with Garlic Cream Sauce Over Linguine 8 cloves garlic, unpeeled 12 large shrimp, peeled 2 tablespoons olive oil 1 1/2 cups heavy cream 1/4 cup finely chopped parsley 1/2 cup grated Parmesan 8 ounces fresh linguine, cooked and drained Salt and pepper Instructions: In a saucepan bring 6 cups of water to a boil. Using a small paring knife, remove the vein along the back of each shrimp and rinse under running water. Add garlic to water and boil for two minutes. Add the shrimp to the water and cook with the garlic for 2-3 minutes. Drain the shrimp and garlic. Peel the garlic and finely chop. Heat oil in a large skillet over medium heat. Add garlic and cook for 1 minute. Pour in heavy cream and bring to a simmer. Cook until cream begins to thicken. Stir in parsley, Parmesan and shrimp. Season with salt and pepper. Pour sauce over linguine in a large bowl and toss to coat. Garnish with parsley and Parmesan. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 17739,"Bacon, Prune and Chestnut Stuffing 1 stick unsalted butter, plus more for the dish 6 slices bacon, chopped 5 stalks celery, chopped 2 onions, chopped 2 cups pitted prunes, halved 1 cup cooked peeled chestnuts, chopped 3 tablespoons chopped fresh rosemary Kosher salt and freshly ground pepper 4 cups low-sodium chicken broth 16 cups 1-inch cubes stale sourdough bread (about 2 pounds) 3 large eggs, lightly beaten Instructions: Preheat the oven to 350 degrees F. Melt 4 tablespoons butter in a large deep skillet over medium heat. Add the bacon and cook, stirring, until browned, 10 to 12 minutes. Add the celery, onions, prunes, chestnuts, rosemary, 1 tablespoon salt and a few grinds of pepper. Cook, stirring occasionally, until the mixture softens and starts browning, 6 to 8 minutes. Stir in the chicken broth and bring to a simmer. Combine the bread and broth mixture in a large bowl and gently mix until all the bread is moistened. Stir in the beaten eggs. Butter a 3-quart baking dish. Add the stuffing and dot with the remaining 4 tablespoons butter. Cover with foil and bake 30 minutes. Uncover and continue to bake until golden brown, about 20 more minutes. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 17740,"Geoduck Clam Chowder 10 ounces fresh clam meat, preferably Geoduck, cut in 1-inch pieces 4 tablespoons (1/2 stick) unsalted butter 1 1/2 medium onions, diced 4 cups clam juice 2 cups heavy cream 1 large carrot, peeled and diced 1 stalk of celery, diced 1 large red or white potato, peeled and diced 1/4 teaspoon freshly ground black 2 dashes of Tabasco Juice of 1/2 lemon 1/2 tablespoon softened, unsalted butter 1 tablespoon all-purpose flour Instructions: Grind clam meat in a meat grinder through large holes or food processor until roughly chopped and reserve. Melt butter in a large stockpot over low heat. Cook onions until soft, about 5 minutes. Add clams and cook an additional 3 minutes, stirring occasionally to avoid browning. Add clam juice, turn heat to high, and bring to a boil. Add cream, return to a boil, then reduce to a simmer. Add carrots, celery, and potato. Cook over medium-low heat, uncovered, until vegetables are tender, about 10 minutes. Make beurre manie by mixing butter and flour together with your fingers to form a smooth paste. Press onto ends of a whisk and stir into soup until completely and evenly dispersed. Stir in remaining ingredients, taste and adjust seasonings, and serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 17741,"White Roux 4 tablespoons of pan drippings and/or butter 6 tablespoons flour Instructions: Heat fat or over medium high heat. Add flour all at once whisking vigorously. When mixture thins and starts to bubble, reduce heat to low and cut back on the whisking. Cook until you smell a toasty aroma then cook 2 minutes more, stirring occasionally. Roux can be used immediately to thicken a liquid that is at or below room temperature. To thicken a hot liquid, allow roux to cool to room temperature, or refrigerate. Tightly wrapped, roux can be refrigerated for up to a month. Simply break off pieces and use as needed. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 17742,"A Great Seafood Burger 1/2 pounds fish (any white fish will do) 1/2 pounds shrimp 1/2 scallops 1 to 2 eggs 1 tablespoon mayonnaise 1 onion, finely diced 1 scallion 1 lemon 1/2 to 1 teaspoon Dijon mustard Pinch pepper Pinch salt Instructions: Combine all the ingredients. Shape into burger size patties. Grill for 10 to 15 minutes or until desired doneness. If cooking indoors, fry in light olive oil. Serve on your favorite bun with tartar sauce or shrimp sauce or alone with a salad. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 17743,"Baked Risotto Butter, for greasing the pan 2 cups marinara or tomato-basil sauce 1 cup Arborio rice 3 tablespoons unsalted butter, at room temperature 1/4 cup all-purpose flour 1 1/4 cups whole milk, at room temperature 1/4 teaspoon kosher salt 1/8 teaspoon ground nutmeg 1/2 cup plus 1/3 cup grated Parmesan 4 ounces thinly sliced prosciutto, coarsely chopped 1 cup frozen peas, thawed 4 large eggs, at room temperature, beaten 1/2 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 1/3 cup plain breadcrumbs Instructions: Place an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Butter the bottom and sides of a 9-inch springform pan. Wrap the outside of the pan with foil. For the rice: Bring the marinara sauce and rice to a boil in a medium saucepan over medium-high heat, stirring occasionally. Reduce the heat to a simmer and cook for 6 minutes. Remove the pan from the heat and set aside to cool. For the bechamel sauce: Melt the butter in a 1-quart saucepan over medium-low heat. Add the flour and whisk until smooth, 1 to 2 minutes. Gradually add the milk, whisking constantly to prevent lumps. Simmer over medium-low heat, whisking constantly, until the sauce is thick and smooth, about 6 minutes. Remove the pan from the heat and stir in the salt and nutmeg. For assembly: Mix together the bechamel sauce, rice mixture, 1/2 cup of the Parmesan, prosciutto and peas in a medium bowl. Slowly mix in the eggs, salt and pepper. Pour the mixture into the prepared springform pan and cover with foil. Place in a shallow roasting pan. Add enough hot water to come halfway up the side of the springform pan. Bake for 1 hour. Preheat the broiler. Remove the foil and sprinkle the top with the remaining 1/3 cup Parmesan and the breadcrumbs. Broil just enough to melt the cheese and create a crispy crust, about 2 minutes. Cool for 15 minutes. Loosen the risotto from the sides of the pan by running a thin metal spatula around the edge. Remove the sides of the pan. Cut into wedges and serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 17744,"Quick Tomato-Basil Bruschetta 2 tomatoes, chopped Handful of fresh basil leaves, chiffonade 1 clove garlic, finely chopped, or 1 tablespoon garlic paste Kosher salt and freshly ground pepper 1 loaf Italian or French bread, sliced into rounds Extra-virgin olive oil, for drizzling. 2 tablespoons grated pecorino Romano Instructions: Combine the tomatoes, basil, garlic and a pinch of salt and pepper in a medium bowl. Let sit for 5 minutes. Meanwhile, lightly toast the bread. Spoon the tomato mixture on the bread, drizzle with the oil and sprinkle with the pecorino before serving. ","[Chardonnay, Vermentino, Sauvignon Blanc, Gavi]" 17745,"Lavendertini 1 cup sugar 1 tablespoon dried lavender 2 3/4 cups vodka (recommended: Smirnoff) 1/4 cup creme de cassis 1 tablespoon curacao 1 cup sparkling water, chilled Fresh lavender sprigs, for garnish Instructions: In a small pot over medium heat, dissolve the sugar in 1 cup water. Bring to a boil, add the lavender, and remove from the heat. Let sit until cool and strain. (The simple syrup will keep for 2 weeks in the refrigerator). When ready to serve, in a pitcher stir together the vodka, cassis, and half the lavender simple syrup. (You can adjust the sweetness level to your liking). Chill each martini glass with ice until well chilled and remove ice, filling them about 3/4 full with the lavendertini. Top with sparkling water and garnish with fresh lavender sprigs. ","[Prosecco, Moscato, Vinho Verde, Cava]" 17746,"Maple Sweet Potato Puree with Caramelized Onions 4 large sweet potatoes, peeled and chopped into rough chunks 1/4 cup grade B maple syrup, plus 2 tablespoons 1/4 cup extra-virgin olive oil, divided in 1/2 2 teaspoons kosher salt, plus more for seasoning 1 teaspoon freshly ground black pepper, plus more for seasoning 2 tablespoons butter 1 large Vidalia or other sweet onion, thinly sliced Hot water Instructions: Preheat oven to 375 degrees F. Place sweet potatoes, 1/4 cup of the maple syrup, 2 tablespoons of the olive oil, 2 teaspoons salt and 1 teaspoon pepper in a large mixing bowl. Toss to evenly coat and place on sheet tray. Roast in the preheated oven for 35 to 40 minutes or until sweet potatoes are soft. Be sure to check on them after 15 minutes and stir, if needed. Meanwhile, in a medium saucepan over medium-high heat, melt butter and add remaining 2 tablespoons of olive oil. Add the sliced onion, 2 tablespoons of maple syrup and season with salt and pepper, to taste. Saute until deep golden brown, about 2 minutes. Remove from the heat and set aside. Add water, 1 tablespoon at a time, if the pan becomes dry. Transfer sweet potato mixture to a food processor, (may need to be done in batches) and add about a tablespoon of hot water. Pulse until just blended and then add half the caramelized onions. Pulse just a few times until desired consistency, adding more hot water for a smoother puree. Fold in remaining caramelized onions, reserving some for garnish. Serve in a warm dish and garnish with the reserved caramelized onions. YUMMY!!! ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 17747,"Watermelon Spritzer 2 cups diced fresh watermelon 1/2 cup simple syrup Juice of 1 lime Two 8-ounce cans diet grapefruit soda, such as Fresca Instructions: Place the watermelon, simple syrup and lime juice in a blender. Puree until smooth. Pour into a small pitcher with ice. Add the diet grapefruit soda and stir. Pour into glasses. ","[Riesling, Moscato, Vinho Verde]" 17748,"Catfish Bread 1/4 cup chopped onion 1/8 cup chopped celery 1/8 cup chopped green bell pepper 3 tablespoons margarine, plus 1 tablespoon 1 pound catfish fillets, cut into chunks 1/2 teaspoon liquid crab boil 8 ounces cream cheese 2 tablespoons ketchup 1 tablespoon chopped fresh parsley leaves 1/4 teaspoon black pepper 1/2 cup Italian bread crumbs 1 loaf French bread 1 1/2 cups grated mixed Cheddar and mozzarella Instructions: Preheat the oven to 350 degrees F. Saute the onion, celery, and pepper with 3 tablespoons of the margarine. When wilted, add the catfish chunks and the remaining 1 tablespoon margarine together with liquid crab boil and mix well. As catfish cooks, break up fish with a cooking spoon. Set catfish mixture aside. In a microwave oven, melt cream cheese on HIGH for 1 minute. Add ketchup, parsley, and pepper and mix well. Fold cream cheese mixture into catfish mixture and add Italian bread crumbs. Microwave mixture on HIGH for 8 minutes, stirring once halfway through cooking. Cut French bread lengthwise. Place on cookie sheet, sliced side up. Spread catfish mixture on each length of bread. Sprinkle with mozzarella and cheddar mixture. Bake for 10 minutes, or until cheese is melted and bubbly. Cut into individual slices. Serve and enjoy! ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 17749,"Mustard and Gruyere Batons Flour for dusting the board 1 sheet of frozen puff pastry, thawed and very cold
3 tablespoons Dijon mustard
1 egg beaten with 1 teaspoon water, for egg wash
3 ounces Gruyere cheese, grated
2 tablespoons freshly grated Parmesan cheese
Flaked sea salt, such as Maldon, for sprinkling
Instructions: Unfold the sheet of puff pastry on a well-floured board, and roll it to an 11-by-13-inch rectangle with a floured rolling pin. (Diagonal strokes keep the pastry rectangular.) With a shorter end closest to you, brush the lower half of the pastry evenly with the mustard, leaving a 1/2-inch border around the edges. Brush the border of the pastry with the egg wash and fold the top half over the bottom half, lining up the edges. Place the pastry on a sheet pan lined with parchment paper and chill for 15 minutes. Place the pastry on a board and trim the three irregular edges with a sharp knife. With the folded edge away from you, cut the pastry in 1-by-6-inch strips. You will have 10 to 12 batons. Spread the batons out on the sheet pan so they're not touching. Brush the tops lightly with the egg wash (don't allow the egg wash to drip down the sides) and sprinkle evenly with the Gruyere, Parmesan, and 1 1/2 teaspoons sea salt. Chill for at least 15 minutes. When ready to bake, preheat the oven to 400 degrees F. Bake the batons for 15 to 18 minutes, until golden brown and puffed. Allow to cool on the pan for 3 minutes and serve warm. ","[Chardonnay, Riesling, Pinot Grigio, Sauvignon Blanc]

" 17750,"Spanish Fried Rice 6 tablespoons olive oil 1 medium onion, diced 2 Anaheim pepper, diced 4 cups cooked white rice 1/2 teaspoon paprika 1/2 teaspoon chili powder 2 cloves garlic, minced 6 ounces tomato sauce 4 Roma tomatoes, chopped Salt and freshly ground black pepper 1 bunch green onion, chopped Instructions: Heat oil in skillet over medium heat. Add onion and peppers and cook for 1 minute. Add rice and toss to coat well in the oil. Adds the paprika, chili powder and garlic. Cook tossing for 1 minute. Slowly add tomato sauce and tomatoes, in small increments, cooking off the liquid. Season with salt and pepper, to taste. When the rice is cooked and has nice red color and none or very little liquid remains, remove to a bowl or plate and garnish with green onions. ","[Rioja, Tempranillo, Garnacha, Pinot Grigio]" 17751,"Chocolate Hazelnut Pound Cake with Shiny Chocolate Glaze Almonds or walnuts make a good substitute for the hazelnuts in this recipe. 1 1/2 cups whole hazelnuts, about 6 to 7 ounces 8 ounces semisweet chocolate, cut into 1/4-inch pieces 16 tablespoons (2 sticks) unsalted butter 1 cup sugar, divided 8 eggs, separated 1 cup all-purpose flour 1/4 teaspoon salt 1/3 cup water 1/3 cup light corn syrup 1 cup sugar 8 ounces semisweet chocolate, cut into 1/4-inch pieces Instructions: Set a rack in the middle level of the oven and preheat to 350 degrees. Butter a 12-cup Bundt pan and flour the buttered surface, shaking out the excess. Place hazelnuts in the bowl of a food processor fitted with the steel blade and pulse continuously until finely ground. Bring a small pan of water to a boil and remove from heat. Place chocolate in a heatproof bowl and set over the pan of water, stirring occasionally, until melted. Remove bowl from pan and set aside. In a large mixer bowl beat the butter and 1/2 cup of the sugar until soft and light. Beat in the chocolate and scrape bowl and beater(s). Beat in the egg yolks, one at a time. Scrape bowl and beater(s). Stir in the ground hazelnuts and the flour by hand. In a clean, dry mixer bowl, whip the egg whites with the salt on medium speed, until they are frothy. Continue whipping the egg whites until they are white and opaque, and beginning to hold their shape when the beater(s) are lifted. Increase the speed and gradually whip in the remaining 1/2 cup sugar, continuing to whip the egg whites until they hold a soft, glossy peak. Stir a quarter of the egg whites into the batter to lighten it, then fold in the remaining egg whites with a rubber spatula, continuing to fold until no streaks of egg white remain. Scrape the batter into the prepared pan. Bake the cake about 35 to 45 minutes, until it is well risen and a toothpick or skewer inserted between the edge of the pan and the central tube emerges clean. Place a rack on the pan and invert cake and pan to rack to cool. Remove pan after 5 minutes and allow cake to cool. For glaze, combine water, corn syrup and sugar in a saucepan and stir well to mix. Place over low heat and bring to a boil, stirring occasionally to dissolve sugar. Remove from heat and add chocolate. Swirl pan so that chocolate is submerged in hot syrup, then allow to stand 2 minutes. Whisk glaze smooth. Before glazing cake, cut a disk that will fit under the cake from stiff corrugated cardboard. Cut a hole in the canter corresponding to the central tube in the cake pan. Slide the cardboard under the cake and place it on a rack over a jelly roll pan. Pour glaze from pan onto highest point of cake, all around, allowing glaze to drip down outside and center of cake. Let glaze dry before moving cake. ","[Pinot Noir, Barolo, Tempranillo, Garnacha]" 17752,"Chicken-Ham Croquettes 1/2 cup finely diced country ham 1 1/2 cups whole milk 4 tablespoons unsalted butter 1/4 cup finely chopped shallots 1/4 cup finely chopped celery 1 clove garlic, minced 1 sprig thyme Large pinch of cayenne pepper Kosher salt and freshly ground black pepper Kosher salt and freshly ground black pepper
1/3 cup all-purpose flour 1 pound skinless, boneless chicken breasts, cut into 1-inch chunks 1/4 cup chopped fresh parsley Vegetable oil, for brushing and frying 1 1/2 cups breadcrumbs 3 large eggs Honey mustard, for dipping Instructions: Put the ham and 1/2 cup milk in a small bowl; refrigerate 1 hour. Meanwhile, melt the butter in a medium saucepan over medium heat. Add the shallots, celery, garlic, thyme sprig, cayenne and 1/2 teaspoon each salt and black pepper. Cook, stirring, until the vegetables are soft, about 5 minutes; discard the thyme. Add the flour and cook, whisking, 1 minute. Whisk in the remaining 1 cup milk; cook, whisking, until thick, 2 minutes. Transfer to a bowl and refrigerate until cold, about 1 hour.
Transfer the chilled mixture to a food processor and pulse until almost smooth. Add the chicken and 1/2 teaspoon salt; pulse until the meat is finely ground. Drain the ham and add to the food processor along with the parsley; pulse until combined. Transfer to a bowl. Brush a baking sheet with vegetable oil. With lightly oiled hands, shape the chicken mixture into about twenty 2-to-3-inch croquettes. Transfer to the baking sheet and refrigerate 30 minutes.
Spread the breadcrumbs in a shallow dish; whisk the eggs in another dish. Dip the croquettes in the eggs, then coat in the breadcrumbs; return to the baking sheet. Cover and chill until ready to fry.
Heat 2 inches of vegetable oil in a large pot over medium-high heat until a deep-fry thermometer registers 350 degrees F. Working in batches, fry the croquettes until browned, about 4 minutes. Drain on paper towels. Serve warm or at room temperature with honey mustard.
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 17753,"Bacalao Guisado (Codfish Stew) 3 pounds dried codfish 1 gallon water 1 tablespoon olive oil 1 green bell pepper, chopped 1 medium onion, chopped 2 large tomatoes, chopped 2 culantro* leaves, chopped 2 whole bay leaves 2 red bell peppers, chopped 1 tablespoon tomato paste 1 tablespoon capers 2 potatoes, peeled, diced and boiled until tender 4 sprigs cilantro, leaves chopped, for garnish Instructions: In a large pot, add the codfish and cover with 1 gallon of water. Bring it to a boil and cook for 10 minutes to remove the salt. Drain the cod and break it into small flakes with a spoon. Set aside. In a large frying pan heat the olive oil over medium heat. Add the green peppers, onion, tomatoes, and culantro and cook for 2 minutes. Add the codfish, bay leaves, red bell peppers, tomato paste, and capers. Cook until the vegetables are soft, about 5 minutes. Add the boiled potatoes and cook until heated through, about 2 more minutes.
Garnish with cilantro. Serve with rice or cooked plantains, if desired. Serving suggestion: white rice or cooked plantains. ","[Rioja, Tempranillo, Garnacha, Pinot Grigio]" 17754,"Fresh Green Bean Casserole with Ricotta 1? pounds trimmed French green beans 4 tablespoons extra-virgin olive oil Kosher salt and freshly ground black pepper 1 cup (8 ounces) whole-milk ricotta, excess liquid drained ? cup packed fresh flat-leaf parsley leaves, finely chopped, plus more for garnish Zest and juice of 1 small lemon 2 large shallots, trimmed and thinly sliced ? cup walnuts, chopped Instructions:

1. Preheat one Frigidaire Gallery? Double Wall Oven to 425F. 2. On a large rimmed baking sheet, toss the green beans with 2 tablespoons oil. Sprinkle with salt and pepper. Spread in an even layer and roast until crisp-tender, about 20 minutes. 3. Meanwhile, in a medium bowl, stir the ricotta, parsley, lemon zest and juice, and a pinch each of salt and pepper. Add more lemon zest and juice, salt, and pepper to taste if desired. 4. Heat the remaining 2 tablespoons oil in a large skillet over medium heat on the Frigidaire Gallery? Induction Cooktop. Add the shallots and a pinch of salt. Cook, stirring frequently, until golden brown and crisp, about 4 minutes. Add the walnuts and cook, stirring frequently, until the nuts are toasted and fragrant, about 1 minute more. 5. Spread the ricotta mixture evenly in a serving dish and top with the green beans. Sprinkle the shallot-walnut mixture on top. Garnish with parsley. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Barbera]" 17755,"Caesar Salad with Spicy Pancetta and Cornbread Croutons 1 1/4 cups coarsely ground cornmeal 3/4 cup all-purpose flour
   1/4 cup sugar
   2 teaspoons baking powder
   1 teaspoon kosher salt
   1/2 teaspoon baking soda
   1 cup buttermilk
   1/3 cup whole milk
   2 large eggs, lightly beaten
   8 tablespoons unsalted butter, melted, plus 1 tablespoon for greasing the pan
   1 1/2 tablespoons Dijon mustard 2 large cloves garlic, grated
   Kosher salt and coarsely ground black pepper
   1/2 cup lemon juice
   1 tablespoon caper juice
   2/3 cup olive oil
   1/3 cup canola oil
   3 anchovy fillets, finely chopped, plus 1/2 teaspoon anchovy oil, optional
   Parmesan, for grating
   3 heads romaine, outer leaves discarded, washed, dried and cut into 1-inch pieces 16 to 20 thin slices pancetta, cooked crispy like bacon
   1/2 teaspoon cayenne pepper Instructions: For the cornbread: Preheat the oven to 400 degrees F. Whisk together the cornmeal, flour, sugar, baking powder, salt and baking soda in a large bowl. Whisk in the buttermilk, milk and eggs. Whisk in the melted butter. Coat the sides and bottom of a 9-inch skillet with the remaining butter. Pour the batter into the skillet and bake until the center is firm and a cake tester or toothpick inserted in the center comes out clean, 20 to 25 minutes. Let cool. Cut half of the cornbread into cubes. (Devour the other half with butter and jam.) For the dressing: Combine the mustard, garlic, a pinch salt and about 1 teaspoon coarsely ground pepper in a food processor. Pulse to blend. With the machine running, pour the lemon juice and caper juice into the mix. Slowly pour in the olive oil and then the canola oil. Transfer the dressing to a bowl. Taste for seasoning. Too lemony? Add more oil. Too oily, add more lemon. Stir in the anchovies, anchovy oil and a few tablespoons grated Parmesan. Refrigerate. (See Cook's Note.) For the salad: Preheat the oven to 375 degrees F. Spread the cornbread cubes on a baking sheet and bake until browned and toasty, 10 to 12 minutes. Add about three quarters of the dressing to a large bowl and toss the romaine with the dressing. Grate some Parmesan over the leaves. Use a tea strainer or sifter to sprinkle the pancetta with an even, light layer of the cayenne. Top with salad with the pancetta and warm cornbread croutons and serve immediately. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Gavi]" 17756,"Homemade Lasagna 1 (28-ounce) can crushed tomatoes 1/4 cup dry red wine 1/2 cup chopped fresh basil leaves, plus 2 whole sprigs 2 cloves garlic, minced Pinch crushed red pepper flakes Kosher salt and freshly ground black pepper 1 (16-ounce) container 1 percent low-fat cottage cheese 1 (15-ounce) container part-skim ricotta cheese 1 (10-ounce) box frozen chopped spinach, thawed and squeezed dry 2 scallions, chopped 1/4 teaspoon freshly grated nutmeg 8 ounces lean sweet Italian-style turkey sausage, casings removed 1/2 cup finely chopped onion 9 sheets no-boil lasagna noodles, 5 1/2-ounces, (recommended: Barilla) 1 1/2 cups part-skim shredded mozzarella cheese, 6 ounces Instructions:
2. Preheat the oven to 350 degrees F. In a small pot bring the tomatoes, wine, whole basil sprigs, garlic, red pepper flakes, and salt and pepper, to taste, to a simmer; cook until slightly thickened, 10 minutes; set aside.
3. Meanwhile, puree the cottage cheese in the bowl of a food processor until smooth. add the ricotta, spinach, 1/4 cup chopped basil, scallions, nutmeg, and salt and pepper and pulse until just combined; set aside.
4. Coat a large nonstick skillet with nonstick cooking spray set over medium heat. Cook the sausage and onion, breaking it up with a wooden spoon into small pieces, until the meat is browned and the onion tender, 10 minutes.
5. Assemble the lasagna: Mist a 9-inch by 13-inch baking dish with nonstick cooking spray. Spread 1/2 cup tomato sauce on the bottom of the prepared baking dish. Top with 3 noodles, half the ricotta mixture, half the sausage and 1/2 cup shredded mozzarella cheese. Repeat layers with sauce, noodles, remaining ricotta and sausage and 1/2 cup mozzarella cheese. Top with remaining noodles and sauce. Cover with aluminum foil and bake until the noodles are tender and the sauce is bubbling around the edges of the pan, 1 hour.
6. Uncover, sprinkle with remaining mozzarella cheese and continue to bake until melted, 10 minutes. Let stand 15 minutes. Sprinkle with remaining 1/4 cup basil. Serve. ","[Barolo, Chianti, Dolcetto, Valpolicella]" 17757,"Fresh Crab Springrolls 2 ounces Chinese cellophane or glass noodles, cooked Dash sesame oil Dash soy sauce Freshly ground black pepper 8 rice papers or spring roll wrappers 1 pound jumbo lump crabmeat, picked over for cartilage 1/4 cup mayonnaise 2 teaspoons chili paste Salt and pepper 1/2 cup bean sprouts 1/2 cup julienne papaya 1/2 cup julienne carrots 1/2 cup packed cilantro leaves, plus 1 tablespoon finely chopped fresh cilantro leaves, for garnish 1/2 cup packed fresh mint leaves 1 cup Spicy Peanut Sauce, recipe follows 1 tablespoon chopped green onions 1 cup lightly packed fresh coriander leaves and upper stems 1/2 cup peanut butter 1/4 cup plus 2 tablespoons low-sodium soy sauce 1/4 cup plus 1 tablespoon lime juice 2 tablespoons hoisin sauce 1 tablespoon Vietnamese fish sauce 1 tablespoon sambal oelek or other hot chili sauce 1 teaspoon minced garlic 1 teaspoon sesame oil Instructions: Preheat the fryer to 360 degrees F. In a small mixing bowl, add the noodles. Season the noodles with sesame oil, soy sauce, salt, green onions and black pepper. Mix thoroughly. Bring water to a boil in a 10-inch saute pan and remove from the heat. Submerge each spring roll wrapper, 1 at a time, in the hot water, moving it around in the water until soft and pliable, 10 to 15 seconds. Remove and lay on the parchment paper. In another small mixing bowl, combine the crabmeat, mayonnaise, and chili paste. Mix well. Season with salt and pepper. Place 1 tablespoon of the crab mixture over the wrapper and top with 1 tablespoon of the noodle mixture. On top of the noodles, sprinkle 1 tablespoon of the sprouts. Top the sprouts with the 1 tablespoon of the papaya, 1 tablespoon of the carrots, 1 tablespoon of the cilantro, and 1 tablespoon of the mint. Fold 2 sides of the wrapper toward the center about 1/4-inch, then roll like a jelly roll, pressing the edges together to seal. Repeat with remaining wrappers and filling. Fry half of the spring rolls until golden. Remove and drain on paper towels. Season with salt. Slice each roll in half diagonally. Serve the rolls on a large platter with the Spicy Peanut Sauce. Garnish with chopped cilantro. In a food processor, combine all ingredients together. Process until smooth, then transfer to small bowls for dipping. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 17758,"Sauteed Scampi in Macadamia Nut Oil Macadamia nut oil 8 scampi, shelled Salt and pepper 15 nicoise olives, pitted, plus 6 more pitted olives, quartered 5 capers 4 bunches fresh basil Instructions: Warm a little macadamia nut oil in a non-stick frying pan just enough to cover the bottom. Salt and pepper the scampi. When the oil is heated, saute the scampi quickly and uniformly, 2 to 3 minutes will suffice, just to cook through and until they curl slightly and turn red. The scampi must remain crispy. Set aside. Chop the olives finely with the capers and 3 leaves of the basil. Set aside. In the center of the plate, arrange the olive mixture. Place 2 pieces of scampi, and several small pieces of nicoise olives on top, and garnish with a bouquet of fresh basil. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gruner Veltliner]" 17759,"Deviled Eggs with Bacon and Hot Sauce 12 large eggs 1/2 cup mayonnaise
   1 tablespoon Dijon mustard
   1 tablespoon Worcestershire sauce
   1 tablespoon apple cider vinegar
   1 teaspoon hot sauce, such as Tabasco
   1/2 teaspoon paprika, plus additional for dusting
   Juice from 1/2 large lemon
   Kosher salt and freshly ground black pepper 1/3 cup heavy cream
   3 scallions, thinly sliced, green and white parts separated Coarse sea salt, for garnish 8 strips bacon, cut into thin strips and cooked crispy, warm
   Instructions: Gently place the eggs in a medium pot of boiling water. Reduce the heat, cover and cook for 11 minutes. Gently pour off the hot water and run cool water over the eggs until they feel cool to the touch. Gently crack the egg around the shell and peel the eggs. If necessary, rinse quickly under cool water to remove any small shell bits; dry them off thoroughly. Using a sharp knife, cut the eggs in half lengthwise, wiping the blade between each egg. Remove the yolks from the centers. Push the yolks through a strainer into a medium bowl. Arrange the egg white halves on a platter. Use a whisk to blend the egg yolks with the mayonnaise, mustard, Worcestershire, vinegar, hot sauce, paprika and lemon juice. Season with salt. Whip the cream in a separate bowl until it holds medium (but still fairly soft) peaks. Using a rubber spatula, gently fold the whipped cream into the yolk mixture. Taste for seasoning. Spoon the egg yolk mixture into a pastry bag fitted with a fluted tip or a resealable plastic bag with one of the bottom corners cut off.
   Sprinkle the egg whites with the scallion whites, coarse sea salt and pepper. Fill a tea strainer with some extra paprika and lightly dust the whites with an even layer. Fill the hollows in the egg whites with the yolk mixture. Top with the scallion greens. Refrigerate until ready to serve. Just before serving, top with the bacon. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]

" 17760,"Open-faced Curried Chicken Salad Sandwich 2 bone-in skinless chicken breast halves, (about 1 1/2 pounds) 4 cups water 2 tablespoons kosher salt 1/4 cup non-fat yogurt 1/4 cup low-fat mayonnaise 1 tablespoon freshly squeezed lime juice 1 1/2 teaspoons Madras-style curry powder 1 teaspoon grated fresh ginger 1/3 cup chopped flat-leaf parsley 3 tablespoons sliced almonds 1/4 fresh pineapple, diced (about 1 1/4 cups) 1 bunch watercress, stems trimmed 4 slices wheat bread or 2 whole wheat English muffins, split and toasted Instructions: Put the chicken in a saucepan along with the water and salt. Bring just to a boil then reduce to a gentle simmer. Cook, covered, just the chicken is just firm, about 15 minutes. Set chicken aside off the heat, to cool and finish cooking in the liquid. When cool, pull apart by hand into shredded bite-size pieces. Whisk yogurt, mayonnaise, lime juice, curry, grated ginger and parsley in a bowl. Add chicken, almonds, and pineapple, and fold to coat evenly. Make open faced sandwiches with the salad and watercress on the bread or muffins. Serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 17761,"Cinnamon and Caramel Pretzel Chips 2 tablespoons sugar 1/2 teaspoon cinnamon
6 cups mini pretzels
1/3 cup caramel sauce, warmed to a pourable consistency
Instructions: In a small bowl, stir together the sugar and cinnamon. Pour the pretzels into a large, low bowl. Evenly drizzle the warm caramel over the pretzels, then sprinkle with the sugar mixture. Serve immediately! ","[Riesling, Moscato, Gewrztraminer]" 17762,"Rice and Peas with Trout 2 tablespoons extra-virgin olive oil, plus more for drizzling 1 small onion, chopped 2 teaspoons chopped fresh thyme 1 cup arborio rice 1/4 cup dry white wine Kosher salt and freshly ground pepper 1 1/2 cups low-sodium chicken broth 1 1/2 cups fresh or frozen peas 2 tablespoons horseradish 1/2 cup grated parmesan cheese 6 ounces smoked trout fillet, flaked Baby greens or pea shoots, for serving (optional) Instructions: Preheat the oven to 375 degrees F. Heat the olive oil in an ovenproof pot over medium heat. Add the onion and thyme and cook until the onion is slightly softened, about 2 minutes. Stir in the rice and cook, stirring, until glossy, 1 to 2 minutes. Add the wine and cook, stirring, until it's absorbed, about 1 minute. Add 1 teaspoon salt, and pepper to taste. Pour the broth and 1 1/2 cups water over the rice and bring to a simmer, about 4 minutes. Stir, then cover and transfer to the oven. Bake 20 minutes, stirring halfway through. Meanwhile, cook the peas in 4 cups salted boiling water until tender, about 5 minutes. Reserve 1 cup cooking water, then drain. Remove the rice from the oven. Stir in the peas, 1 tablespoon horseradish, the parmesan, and salt and pepper to taste. Stir in enough of the reserved cooking water until the rice is creamy. Divide among bowls. Top with the trout, the remaining tablespoon horseradish, and baby greens, if desired. Drizzle with olive oil. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 17763,"Turkey Sausage and Navy Bean Soup 2 tablespoons extra-virgin olive oil 1 pound sweet Italian turkey sausage links (about 4 links), sliced 1/2 inch thick 1 large onion, chopped 3 carrots, chopped 1 fennel bulb, chopped, fronds reserved for topping Kosher salt and freshly ground pepper 2 teaspoons Italian seasoning 2 15.5-ounce cans navy beans, drained and rinsed 3 bay leaves, preferably fresh 4 cups low-sodium chicken broth 1 5-ounce package baby spinach (about 8 cups) Juice of 1/2 lemon Instructions: Heat the olive oil in a large Dutch oven or other pot over medium-high heat. Add the sausage and cook, stirring occasionally, until browned all over, about 6 minutes. Remove with a slotted spoon to a plate. Add the onion, carrots, fennel and a pinch each of salt and pepper to the pot. Cook, stirring occasionally, until softened but not browned, 5 to 7 minutes. Stir in the Italian seasoning. Add the navy beans, bay leaves, chicken broth, 2 cups water, the sausage, 1 teaspoon salt and a few grinds of pepper. Bring to a boil, then reduce the heat to a steady simmer; cover and cook until reduced slightly, about 15 minutes. Stir the spinach into the soup until wilted. Add the lemon juice; season with salt and pepper. Discard the bay leaves. Divide the soup among bowls and top with fennel fronds. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 17764,"Tortilla de Patata 2 pounds Russet potatoes, peeled 1 1/2 teaspoons salt 1/2 teaspoon freshly ground black pepper 1/2 cup olive oil 2 large onions, thinly sliced 6 large eggs Instructions: Halve the potatoes lengthwise and, with a sharp knife or, preferably, a mandoline, slice them crosswise about 1/16 inch thick. Toss the potatoes with 1/2 teaspoon of the salt and half of the pepper. In 9 inch castiron skillet, heat 1/4 cup of the olive oil over medium heat. Add the potatoes and cook, tossing occasionally with a spatula, until golden and crisp. Try to avoid clumping but, if they stick together a bit don't worry. Set the pan aside. Heat 2 tablespoons of the olive oil in another skillet over medium low heat and saute the onions, stirring occasionally, for about 20 minutes, or until very soft and slightly golden. Preheat the oven to 350 degrees. In a large bowl, beat the eggs together and stir in the remaining 1/4 teaspoon each of salt and pepper, and the onions. Remove the potatoes from the pan with a slotted spoon and let them drain for a moment in a colander. Wipe the potato cooking pan with a paper towel, then add the remaining 2 tablespoons oil to the skillet. Heat the skillet over low heat, stir the potatoes into the egg mixture, and immediately pour it into the hot skillet. Cook for about 8 minutes, or until the bottom of the cake is slightly golden. Place a large plate upside down on top of the skillet, invert it, and turn the cake onto the plate. Slide the cake back into the pan. Finish cooking in the oven for 4 to 5 more minutes, or until the eggs are set. Cool in the pan for 5 minutes, then cut into wedges or squares, depending on the number of people you want to serve. Serve warm or at room. ","[Rioja, Tempranillo, Garnacha, Barbera]" 17765,"Phil's Tex-Mex Burritos 2 pounds lean ground beef 2 large onions, finely chopped 1 (12-ounce) can chopped green chiles 4 cloves garlic, finely chopped 1 (15-ounce) can stewed tomatoes 1 teaspoon oregano 1 teaspoon cumin 10 flour tortillas 8 ounces Monterey Jack cheese, grated Salsa, sour cream, chopped cilantro as garnishes, optional Instructions: Preheat the oven to 350 degrees F and grease a 9 by 13-inch baking pan. In a large skillet, cook the beef until mostly browned. Stir in onions, chiles and garlic and cook until onions have softened. Add the tomatoes, oregano and cumin and cook until the tomatoes have thickened to form a sauce about 10 minutes. Heat the tortillas so that they are pliable--either over a gas flame or in a microwave oven. Divide meat among the tortillas, about 1/4 cup per tortilla, and sprinkle each with cheese. Roll up tortillas and place in baking dish and top with more grated cheese. Bake for 10 minutes. Garnish with a thick salsa, sour cream and chopped cilantro if desired. ","[Malbec, Tempranillo, Zinfandel, Syrah]" 17766,"Pigs in Spicy Buttermilk Blankets Pork Sausage, recipe follows 2 cups all-purpose flour, plus more for bench 1 tablespoon dark brown sugar 2 teaspoons baking powder 2 teaspoons Italian seasoning 1 1/2 teaspoons mustard powder 1 teaspoon baking soda 1 teaspoon cayenne pepper 1 teaspoon sea salt 4 tablespoons unsalted butter, cold, cut into 1/4-inch cubes 1 cup shredded mozzarella cheese 3/4 cup buttermilk 1 egg, well beaten Chipotle Agave Mustard, recipe follows 1 teaspoon coriander seeds 1 teaspoon fennel seeds 1/2 teaspoon caraway seeds 2 teaspoons minced garlic 1 teaspoon dried ground sage leaves 1 teaspoon kosher salt 1 teaspoon fresh cracked black pepper 1/2 teaspoon red cl flakes 1 1/2 pounds ground pork 2 tablespoons maple syrup 3 tablespoons amber agave 3 tablespoons Dijon mustard 3 tablespoons yellow mustard 1 1/2 tablespoons adobo sauce, from canned chipotles Pinch pepper Instructions: Preheat the oven to 375 degrees F. Line baking sheets with silicone mats or parchment paper. Form the Pork Sausage into 20 hot dog shapes, about 1/2 cup each, 4 to 5 inches long and 1 1/2 inches in diameter. Heat a nonstick skillet over medium-high and cook the sausages until evenly browned and cooked through, 3 to 4 minutes per side. Set on a paper towel-lined plate to cool completely. In the bowl of a food processor fitted with the bottom blade, add the flour, sugar, baking powder, Italian seasoning, mustard powder, baking soda, cayenne and sea salt and pulse 3 to 4 times for 4 to 5 seconds each time to combine. Add the butter cubes and pulse 5 to 6 times for 4 to 5 seconds each time until the mixture resembles cornmeal. Add the mozzarella cheese and pulse again, 3 to 4 times for 4 to 5 seconds each time until well combined. Add the buttermilk and process until a dough ball forms. Flour a work surface and turn the dough ball out onto it. Sprinkle lightly with flour and gently pat out and roll into a 10 by 15-inch rectangle. With a bench knife or pizza wheel, trim the edges to make even. Cut this in half lengthwise and again in half the short way. Cut the dough in 5 even cuts the short way to create a rectangle that is 2 squares deep on the short end and 5 squares along the long end. Cut these 5 by 3-inch squares into triangles; you should have 20 squares. Add the cooled sausages to each fat end of the triangle. Roll up, tucking the thin end under and place on the prepared baking sheets 2 inches apart. Repeat with the remaining triangles and sausages. Brush the tops with the beaten egg and place in the oven. Bake until golden brown, about 16 minutes. Serve immediately with Chipotle Agave Mustard. In a small skillet over high heat, add the coriander, fennel and caraway seeds. Toast, stirring frequently, until fragrant and lightly browned, 3 to 4 minutes. Remove to a small plate to cool. Once the spices have cooled completely, add to a mortar and grind with the pestle until powdery. Add the garlic, sage, salt, pepper and red cl flakes and grind to mix and combine. Add the spices to the ground pork. Add the maple syrup to the ground pork and incorporate with your hands, combining well. Cover and refrigerate for 30 minutes. Add all the ingredients into a bowl and stir to combine. Cover with plastic wrap and refrigerate until needed. Will keep for 1 week. ","[Pinot Noir, Chianti, Tempranillo, Garnacha]" 17767,"Ancho-Rubbed Turkey and Leftover Turkey Chili 3 tablespoons vegetable oil 2 poblano peppers, seeded and diced 1 large yellow onion, diced Kosher salt and freshly ground black pepper 1/4 cup tomato paste 3 tablespoons chili powder 2 teaspoons ground cumin 1 teaspoon dried oregano 4 cloves garlic, minced 3 cups low-sodium chicken broth 3 cups diced skinless cooked Ancho-Rubbed Turkey, recipe follows One 15-ounce can diced tomatoes Three 15-ounce cans pinto beans, with their liquid 1 cup corn kernels, fresh or frozen Chopped fresh cilantro, sliced scallions, shredded Cheddar or Monterey Jack cheese, sour cream and tortilla chips, for topping 1 tablespoon sesame seeds 1 1/2 teaspoons cumin seeds 2 dried ancho chiles 1/3 cup extra-virgin olive oil 1/4 cup raisins 6 cloves garlic, halved 1 bunch scallions, roughly chopped 1 Fresno cl, stemmed and quartered 1/2 small bunch fresh cilantro, leaves and stems separated 1/4 bunch fresh parsley, leaves and stems separated Kosher salt and freshly ground black pepper One 12- to 14-pound turkey, such as Butterball? Whole Turkey, thawed if frozen, neck and giblets reserved for another use Instructions: Heat the vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the poblanos, onion, a big pinch of salt and a few grinds of pepper. Cook, stirring occasionally, until softened, 5 to 6 minutes. Add the tomato paste, chili powder, cumin, oregano and garlic and cook, stirring constantly, until the mixture begins to stick to the bottom of the pot, about 1 minute. Add the chicken broth, Ancho-Rubbed Turkey, diced tomatoes, 2 cans of the pinto beans with their liquid and 1 teaspoon salt. Roughly mash the remaining can of pinto beans with its liquid in a bowl and add to the pot. Bring to a boil and reduce to a simmer. Simmer, uncovered, until the mixture is thickened and the flavors come together, 20 to 25 minutes. Stir in the corn and simmer for an additional 5 minutes. Season with salt and pepper. Serve topped with cilantro, scallions, shredded cheese, sour cream and tortilla chips. Cook the sesame seeds, cumin seeds and ancho chiles in a small dry skillet over medium heat, stirring, until the seeds are toasted and the anchos are pliable, about 3 minutes. Transfer the anchos to a bowl; transfer the sesame and cumin seeds to a food processor. Cover the anchos with hot water and let soften, 5 to 10 minutes; drain, then discard the ancho stems and seeds. Add the anchos to the food processor. Add the olive oil, raisins, garlic, scallions, Fresno cl, cilantro leaves, parsley leaves and 1 tablespoon salt to the food processor. Pulse to make a paste. Pat the turkey dry with paper towels. Work your fingers between the skin and meat on the breast and top of the legs to loosen, then rub the cl paste under the skin and on the outside. Stuff the cilantro and parsley stems into the cavity. Season inside and out with 1 tablespoon salt and a few grinds of pepper. Tie the legs together with kitchen twine. Put the turkey on a rack set in a large roasting pan and tuck the wings under the body. Cover with foil. Refrigerate at least 4 hours and up to 24 hours. Position an oven rack in the lowest position and remove the other racks; preheat to 350 degrees F. Uncover the turkey and let stand at room temperature 30 minutes. Roast the turkey, tenting any parts that brown too quickly with foil, until an instant-read thermometer inserted into a thigh registers 165 degrees F, 2 1/2 to 3 hours. Transfer the turkey to a cutting board and let rest 30 minutes before carving. Serve with the pan drippings. ","[Syrah, Tempranillo, Garnacha, Barbera]" 17768,"Roasted Radishes and Carrots 1 bunch small to medium radishes, about 12 12 baby carrots 1 tablespoon olive oil 1 teaspoon dried thyme Kosher salt and freshly ground black pepper Lemon half Instructions: Preheat the oven to 450 degrees F. Place the radishes and carrots on a baking sheet and toss with the olive oil, thyme, salt, and pepper. Roast until tender yet firm in the center, about 20 minutes. Squeeze with a little lemon juice and serve. ","[Chardonnay, Sauvignon Blanc, Riesling]" 17769,"Sweet Potato Ricotta Fritters 1 cup mashed sweet potato 1/2 cup sheep's milk or other ricotta 1/2 cup flour 1 egg white 1/4 cup sugar Pinch salt 3/4 teaspoon baking powder 1/4 teaspoon vanilla extract Vegetable oil, for frying Confectioners' sugar Instructions: Combine all the ingredients in a mixer fitted with a paddle attachment and mix until smooth. Form into 1 1/2-inch balls (the size of a walnut) and set aside on a cookie sheet. Heat 2 to 3 inches of oil in a deep heavy pot fitted with a deep-frying thermometer to 365 degrees F. Working in batches to avoid crowing the pot, fry the balls until golden brown all over, moving them around in the oil to make sure they brown evenly. Remove from the oil and drain on paper towels. (Let the oil return to 365 degrees F between batches.) Dust with confectioners' sugar and serve warm. ","[Barolo, Barbaresco, Dolcetto, Valpolicella]" 17770,"Short Rib, Bacon and Egg Burgers 2 pounds ground short rib 1 tablespoon mixed salt and black pepper Butter, softened, for toasting 4 buns, 1/4-inch thick 1 tablespoon grapeseed oil 4 eggs 8 bacon slices, fried semi crisp 4 tomato slices Instructions: In a bowl, blend the ground meat with the salt and pepper, mixing well but not over mixing. Divide into four 8-ounce portions and press flat with a burger press or between plates, should be 1/2-inch thick. Next, on a preheated flat top or griddle, sear the burgers on the first side, 4 minutes, and then flip and repeat the process. Cook the burgers until the internal temperature reaches 140 degrees F for medium.
For the buns, preheat a saute pan over medium heat (or use the griddle from the burgers). Then spread butter on both sides of the interior of the buns. Toast the buns until browned, 1 to 2 minutes.
Finally, heat the oil in a saute pan over high heat. Add the eggs and cook until the whites are set, with a soft yolk, for over-medium eggs.
To build, stack a burger on a toasted bun with 2 bacon slices, a tomato slice, a fried egg and the bun top. Repeat with the remaining ingredients. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 17771,"Shrimp and Chayote in a Coconut-Tamarind Sauce 1 tablespoon whole coriander seeds 1/2 teaspoon black peppercorns 1 cup coconut milk from a well-stirred can (Chaokoh brand is best) 1 tablespoon thick tamarind paste* 1/2 teaspoon salt 1/4 teaspoon cayenne pepper 1 teaspoon paprika (good quality, bright red) 3 tablespoons olive oil 1 teaspoon whole brown mustard seeds 1/2 medium shallot, peeled and cut into fine slivers 1 clove garlic, peeled and cut into fine slivers 3 thin slices peeled fresh ginger, cut into fine slivers 1 pound shrimp, peeled, deveined, washed and patted dry 1 chayote (if small, use 1 1/2) peeled and cut into 1/8-inch julienne strips Salt Freshly ground black pepper Pinch cayenne pepper 12 to 15 fresh basil leaves, cut into thin ribbons at the last minute Instructions: Put the coriander seeds and peppercorns into a small, cast-iron frying pan and set over medium heat. Stir the spices until they emit a roasted aroma and turn half a shade darker. Empty into a clean coffee-grinder or other spice grinder and grind as finely as possible. Put in a bowl. Add all the remaining ingredients for the sauce and mix well with a small whisk.
Just before eating, put the oil in a large, preferably non-stick saute pan and set over medium-high heat. When very hot, put in the mustard seeds. As soon as the seeds begin to pop (a matter of seconds), put in the shallots. Stir and fry for 30 seconds. Put in the garlic and ginger and continue to stir and fry for 30 seconds or until the shallots have browned a bit. Put in the shrimp and stir a few times. Add the chayote. Continue to stir and cook for a minute. Sprinkle lightly with a little salt, pepper and cayenne. Stir to mix. Add the coconut milk mixture and turn the heat down to medium low. Stir and allow the shrimp and chayote to cook through gently. As soon as the shrimp are opaque, stir in the basil and serve. ","[Chardonnay, Pinot Grigio, Vermentino, Grenache Blanc]

" 17772,"Thin and Crispy Chocolate Chip Cookies 2 cups packed light brown sugar 1 3/4 cups (3 1/2 sticks) unsalted butter, room temperature 1 1/2 cups granulated sugar 3 whole eggs 1 tablespoon vanilla extract 2 1/4 cups white flour 1 1/2 teaspoons table salt 3/4 teaspoon baking soda 1 pound dark chocolate or chocolate chips Instructions: Preheat the oven to 375 degrees F. Line cookie sheets with parchment paper. In a stand mixer, cream the brown sugar, butter and granulated sugar until pale and fluffy, about 5 minutes. Add the eggs one at a time until well incorporated. Mix in 1/3 cup of water and the vanilla. In a separate bowl, whisk the flour, salt and baking soda and add to the butter mixture. Mix on low until the flour mixture is incorporated, and then mix in the chocolate pieces. Scoop out the dough onto the prepared cookie sheet and freeze for an hour. The cookies will spread, so limit 4 cookies for each cookie sheet to give ample room. Bake until golden brown, 15 to 20 minutes, rotating the trays halfway through. Remove from the oven and cool. Remove the cookies with a flat spatula to prevent breaking. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 17773,"Chicken with Rice (Arroz con Pollo) 1/4 cup Achiote Oil, recipe follows 1 (3 to 4-pound) chicken, cut into 10 pieces Fine sea or kosher salt and freshly ground black pepper 1/2 cup Sofrito, recipe follows 1/4 cup alcaparrado or coarsely chopped pimiento-stuffed olives 1 teaspoon ground cumin Pinch ground cloves 4 cups long-grain rice 5 cups homemade or store-bought reduced-sodium chicken broth 2 large bottled roasted red peppers, cut into 1/4-inch strips (about 1 1/2 cups) 1 cup olive oil 2 tablespoons achiote (annatto) seeds, see Cook's Note* 2 medium Spanish onions (about 12 ounces), cut into large chunks 3 to 4 Italian frying peppers or Cubanelle peppers, cored, seeded and cut into large chunks 16 to 20 cloves garlic, peeled 1 large bunch cilantro, washed 7 to 10 ajices dulces (see Cook's Note*), optional 4 leaves culantro (see Cook's Note*), optional 3 to 4 ripe plum tomatoes (about 1 pound), cored and cut into chunks 1 large red bell pepper, cored, seeded and cut into large chunks Instructions: In a paella pan or wide, shallow pan with a tight-fitting lid, heat the Achiote Oil over medium-high heat until the oil is rippling. Season the chicken with salt and pepper and add as many pieces skin side down to the pan as fit without touching. Cook, turning as necessary, until well browned on all sides, about 10 minutes. Remove the pieces as they are done and set aside. Adjust the heat under the pan, especially after you start removing chicken, so the chicken browns without the oil darkening. When all the chicken is removed from the pan, add the Sofrito and alcaparrado. Season, to taste, with salt and pepper. Raise the heat to high and boil until most of the water is evaporated from the Sofrito. Add the cumin and cloves. Stir in the rice until coated with oil. Return the chicken to the pan, pour in enough broth to cover the rice by the width of 2 fingers (about 1-inch), and bring to a boil. Cook over high heat until the level of liquid reaches the rice. Stir gently and reduce the heat to low. Cover the pan and cook until the liquid is absorbed, the chicken is cooked through, and the rice is tender but firm, about 20 minutes. Fluff the rice with a fork. The arroz con pollo can be brought to the table right in the pan or transferred to a large serving platter. Either way, garnish with the red pepper before serving. Heat the oil and annatto seeds in a small skillet over medium heat just until the seeds give off a lively, steady sizzle. Don't overheat the mixture or the seeds will turn black and the oil will turn a nasty green. Once they're sizzling, remove the pan from the heat and let stand until the sizzling stops. Strain and reserve in a jar with a tight-fitting lid at room temperature for up to 4 days. Chop the onion and Cubanelle or Italian peppers in the work bowl of a food processor until coarsely chopped. With the motor running, add the remaining ingredients 1 at a time and process until smooth. The sofrito will keep in the refrigerator for up to 3 days. It also freezes beautifully. ","[Rioja, Garnacha, Tempranillo, Pinot Noir]" 17774,"Truffle Pasta 2 tablespoons unsalted butter 2 tablespoons shallots, minced 8 ounces fresh fettuccine 1/2 to 1 cup heavy cream 2 tablespoons truffle butter or truffle paste Truffle shavings, or fresh Truffle Instructions: Bring salted water to a boil. Meanwhile cook shallots in butter over very low heat or until tender. Add heavy cream and reduce somewhat or until thickened. Cook pasta for 2 minutes or until al dente and add to cream; toss to coat. Whisk in truffle butter or paste into pasta and remove from heat. Season with salt. Serve with truffle shavings or fresh truffle. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 17775,"Ensalada de Boquerones 8 whole shallots 2 cups extra virgin olive oil 1/8 cup sherry vinegar 1/2 cup beet juice 3/4 cup roasted shallots Salt and pepper 1/4 pound boquerones 1 carrots, julienned 1 red bell peppers, julienned 1/4 bunch scallions, julienned 1/4 bunch asparagus Instructions: Preheat oven to 400 degrees F. Shallot oil: In a small baking pan place whole shallots and add all olive oil. Roast in oven for 15 minutes. Remove shallots from oil, peel and julienne them. Reserve 3/4 cup shallots and 1/2 cup oil. In a food processor, combine vinegar, beet juice and roasted shallots. With a steady stream, add 1/2 cup roasted shallot oil then add salt and pepper to taste and set dressing aside. In a mixing bowl combine boquerones, carrots, peppers and scallions. Arrange the asparagus on a serving platter then place the boquerones mixture on top and pour 3 ounces of the dressing around the plate and on top of the salad.; ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 17776,"Easy Italian Sausage Lasagna 1 pound Bob Evans Italian Roll Sausage 1 jar pasta sauce (26 oz) 1 can tomato sauce (15 oz) 1 package oven ready lasagna noodles (8 oz) 1 container ricotta cheese (15 oz) 1 teaspoon Italian seasoning 4 cups shredded mozzarella cheese 1/2 cup grated Parmesan cheese Instructions: In a skillet, crumble and cook sausage over medium heat until brown. Remove from heat and stir in pasta sauce and tomato sauce. In small bowl, combine ricotta cheese and Italian seasoning. Preheat oven to 375F. Spread 1 cup sauce into bottom of a 9 x 13 inch baking dish. Top with 3 noodles. Cover noodles with 1/3 of ricotta cheese mixture, 1 cup of mozzarella and 1 cup sauce. Repeat layers two more times. Add last 3 noodles. Top lasagna with remaining sauce and with remaining mozzarella cheese. Sprinkle Parmesan over mozzarella. Cover and bake 45 to 50 minutes or until noodles are tender. Uncover and bake an additional 5 minutes to melt cheese. ","[Barolo, Chianti, Barbaresco, Montepulciano]" 17777,"Pantry Pasta Tex Mex Style 8 ounces Fusilli 10 to 11 ounce jar salsa, hot, medium, or mild (to taste) 10 ounce package thawed frozen corn 4 ounce black forest or other smoked ham, cut into thin strips Optional toppings: grated sharp cheddar cheese, sour cream, jalapeno peppers, cilantro Instructions: Bring water to a boil and cook pasta until almost completely cooked; add corn and boil for another minute or so to heat through. Meanwhile, in a bowl combine ham and salsa. When pasta and corn are done, drain and pat dry and toss with ham and salsa. Toss to combine and serve with grated cheese or other toppings. ","[Syrah, Tempranillo, Zinfandel, Barbera]" 17778,"Pumpkin Ravioli 1 1/2 pound pumpkin 2 tablespoons softened unsalted butter 1 egg yolk 1/4 cup grated Locatelli cheese 1 tablespoon minced fresh sage Freshly grated nutmeg to taste Salt and freshly ground black pepper to taste 1 package wonton skins Egg wash (1 egg, mixed with 1 teaspoon water) 4 tablespoons unsalted butter 4 sage leaves, minced 1/2 cup cream or chicken broth Freshly grated Locatelli cheese to taste Deep fried sage leaves for garnish Instructions: Preheat the oven to 350 F. To make the filling; quarter the pumpkin, removing the strings and seeds and place, flesh side down, on an oiled baking sheet. Bake for 35 minutes, or until tender. Peel and puree flesh. Add egg yolk, cheese, sage, nutmeg and salt and pepper to taste. Arrange one wanton skin on work surface. Add 1 teaspoon filling, mounding it in center of square and brush border with egg wash. Top with another wanton skin, pressing dough around filling to remove any air bubbles and transfer to a lightly floured baking sheet. Cover with dampened towels while preparing remaining raviolis. In a saucepan of boiling salted water cook the ravioli until they are just tender. In a saucepan set over moderate heat melt the butter, add the sage and cook, stirring, 1 minute. Add the cream and simmer until lightly thickened. Drain the pasta and transfer to a serving bowl. Add sauce and toss to combine. Garnish with sage leaves. ","[Barolo, Barbaresco, Dolcetto, Valpolicella]" 17779,"Grilled Tuna with Garlic Fries 2 tablespoons unsalted butter, melted 2 cloves garlic, minced Kosher salt 1 pound frozen shoestring French fries (about 6 cups) 1 cup fresh parsley 1/2 cup fresh oregano 1/4 cup extra-virgin olive oil, plus more for brushing 2 tablespoons white wine vinegar Pinch of red pepper flakes 4 plum tomatoes, cored and halved lengthwise Freshly ground pepper 4 1-inch-thick tuna steaks (6 ounces each) Instructions: Put a baking sheet in the middle of the oven; preheat to 450 degrees F. Preheat a grill to high. Mix the melted butter with half of the garlic and 1/4 teaspoon salt in a large bowl; set aside. Spread the fries in a single layer on the hot baking sheet and bake until crisp and golden, about 25 minutes. Meanwhile, puree the remaining garlic, the parsley, oregano, olive oil, vinegar, 3/4 teaspoon salt, the red pepper flakes and 2 tablespoons water in a blender or food processor to make a sauce; set aside. Brush the cut sides of the tomatoes with olive oil; season with salt and pepper. Brush the tuna steaks all over with about 2 tablespoons of the herb sauce; season with salt and pepper. Oil the grill grates. Grill the tuna until marked, 2 to 4 minutes per side for medium. Grill the tomatoes cut-side down until marked, about 3 minutes. Add the fries to the bowl with the garlic butter and toss. Season the tomatoes with salt and pepper. Serve the tuna with the tomatoes and fries; drizzle the remaining herb sauce over the tuna and tomatoes. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 17780,"Whole Duck with Green Peppercorn Glaze 1 (5 1/2-pound) whole Long Island duck Salt 6 cups water 1 cup light soy sauce, divided 1/3 cup honey, plus 1/4 cup 1 (3/4-ounce) can green peppercorns in brine, about 2 tablespoons 1/4 cup champagne vinegar 2 tablespoons dry Marsala Instructions: Preheat an oven to 500 degrees F and arrange the oven rack in the center of the oven. Remove the innards of the duck and reserve them for another use, or discard. Remove any loose pockets of fat surrounding the cavity. Season the inside of the duck with salt. In a pot large enough to hold the duck, combine the water, 3/4 cup of the soy sauce and 1/3 cup of honey. Bring the mixture to a simmer over low heat. Add in the brine from the green peppercorns, lower the heat and submerge the duck, breast side down, into the pot. Let it simmer 30 seconds, basting the top side with the liquid. Remove the duck and arrange it, breast side down, in a roasting pan fitted with a rack that elevates it off the bottom of the pan. The rack will allow hot air to circulate around it as it cooks. (Cook's note: Ideally, the duck should sit overnight to allow the flavors to meld with the meat and for the skin to dry out. This will mean a crispier skin, once the duck is cooked.) Put the roasting pan into the oven and turn the temperature down to 400 degrees F. Allow about 15 minutes roasting time for each pound of duck. Cook for 20 to 25 minutes, remove the pan from the oven, then flip the duck. Using a turkey baster, remove the excess fat from the bottom of the roasting pan and transfer it to a heatproof liquid measuring cup. Return the duck to the oven and cook for another 45 minutes to1 hour, depending upon the size of your duck. Meanwhile, in a medium pot, combine the champagne vinegar with the remaining 1/4 cup soy sauce, 1/4 cup honey, Marsala and the reserved green peppercorns. Bring the ingredients to a boil over high heat. Lower the heat and simmer gently, allowing the glaze to reduce and the flavors to blend. Taste for seasoning. Allow it to cook until all the flavors meld together. Remove the duck from the oven and baste it with the drippings in the bottom of the pan. The duck should register about 150 F when an instant-read thermometer is inserted into the thigh meat. Transfer it to a platter and pour half of the glaze over the breast and thigh meat. Reserve the remaining glaze for plating. Allow the bird to \rest\ for about 15 minutes. Carve the duck and arrange on a serving platter. Season the flesh, with salt, if desired, and top with remaining glaze. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 17781,"Crunch Salad 2 handfuls alfalfa and broccoli sprouts 2 handfuls mung bean sprouts 2 handfuls sunflower salad shoots Mixed edible flowers 1 bunch fresh mint, leaves picked 2 baby courgettes (zucchini), sliced thinly lengthways 2 red chicory, cut in 1/2 then finely shredded 1 bunch baby carrots, sliced thinly lengthways 1/2 fennel bulb, halved and sliced finely 1 bunch French breakfast radishes, sliced lengthways 1 head celery, outer stalks and ends removed, halved and finely sliced lengthways 2 tablespoons French mustard 4 tablespoons creme fraiche 1 tablespoon olive oil 2 to 3 tablespoons white wine vinegar Sea salt and freshly ground black pepper Instructions: Mix all the vegetables together in a bowl. Now make your dressing by mixing all the ingredients together and toss the dressing with the salad. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 17782,"Balsamic Boulevardier 2 ounces balsamic vinegar 2 ounces agave nectar
2 ounces sweet vermouth, such as Carpano Antica 1 1/2 ounces rye whiskey, such as Bulleit 1/2 ounce Aperol
Instructions: In a small saucepan over low heat, reduce the balsamic vinegar and agave nectar until syrupy, about 10 minutes. Set aside and let cool completely. Pour out onto a plate, creating a flat layer. Dip the rim of a martini glass in the balsamic/agave reduction. To a cocktail shaker filled with ice (preferably one large cube), add the vermouth, rye and Aperol. Stir thoroughly, then slowly strain into the rimmed martini glass. ","[Barolo, Barbaresco, Amarone, Rioja]" 17783,"Mint Infused Ravioli Sealed with a Chocolate Candy Over a Strawberry Puree 1 1/2 cups all-purpose flour 4 eggs 3 tablespoons water, plus 3 tablespoons 1 teaspoon salt 1/4 cup chopped mint, plus 1 whole leaf for garnish Chocolate kisses (recommended: Hershey's) 1 pint fresh strawberries, plus more for garnish 1 cup sugar Instructions: To make the pasta, put flour on a cutting board, making a well in the center of the flour. Put the eggs, water, salt, basil, and oil in the well. Slowly incorporate flour to well until you have a sticky ball of dough. Add more flour if necessary. Start your kneading process by using the balls of your hands-working the dough until all ingredients are mixed well and dough is dry to the touch. Divide the pasta in 4 pieces, flatten each piece about 3 by 2 inches, or a thumb nail thickness. Set the pasta machine on the highest setting and put the dough through the machine 3 times a setting until you get to the second to lowest setting at which you will have 4 sheets of pasta. Trim the pasta sheets to make each sheet square. Cut the pasta sheets into smaller squares about 3 inches long. Place a kiss in the middle of the square laying another square on top. Dip a fork into water and press the ravioli together on all 4 sides (the water acts as the glue). Put the ravioli in boiling water for 3 minutes. To make the sauce, add the strawberries, sugar and remaining 3 tablespoons water and blend until smooth. Put a spoonful of the puree on the plate and place the ravioli on top of the sauce. Add some fresh mint, extra chocolate candy kisses, and sliced strawberries for garnish. ","[Barolo, Barbaresco, Dolcetto, Valpolicella]" 17784,"Harissa-Baked Eggs with Feta, Mint, and Black Olives 2 1/2 tablespoons olive oil 4 large eggs Kosher salt and freshly ground black pepper 1 teaspoon chopped garlic 1/2 cup black olives, pitted and roughly chopped 1/4 cup fresh mint leaves, roughly sliced 2 tablespoons harissa 2 cups canned chopped tomatoes with their juices 2 cups chicken stock 1/2 cup crumbled feta cheese 1 cup Bush's Best garbanzo beans, rinsed and drained 1/2 teaspoon cumin seed Instructions:

1. Preheat the oven to 300 degrees F.
2. Rub four ramekins with 1 1/2 teaspoons of the olive oil. Crack 1 egg into each dish. Sprinkle lightly with salt and pepper.
3. In a medium skillet over medium heat, add another 1 1/2 teaspoons of the olive oil. Once the oil is hot, add the garlic, black olives, and mint (save a little of the mint for garnish). Stir just until you smell the garlic but do not brown it. Add the harissa, tomatoes, and chicken stock. Cook for 2 minutes at just below a simmer.
4. Spoon the mixture evenly over the eggs. It is very important that you pour the sauce over the eggs right away while it is still hot, so that the egg whites cook before the yolks get hard. Scatter the feta evenly over the top. Place the ramekins on a baking sheet and tent with foil (this will prevent the yolks from overcooking) and bake for about 10 minutes, or until the eggs are cooked to your desired doneness. Remember, the eggs will continue to cook slightly due to the residual heat after they are removed from the oven.
5. While the eggs are baking, make sure the garbanzo beans are dry. Roughly chop.
6. In a separate medium nonstick pan over medium-high heat, add the remaining 1 1/2 tablespoons olive oil. Once the oil is hot, add the garbanzo beans. Fry until golden and crispy, about 4 minutes. Turn off the heat. Stir in the cumin seed and a pinch of salt. Transfer to a plate to cool.
7. Remove the ramekins from the oven and place each one on a plate lined with a damp napkin to prevent it from slipping. Divide the garbanzos over the top and garnish with a touch of the reserved sliced mint. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]

" 17785,"Banana Cream Pie Parfaits 1 cup vanilla yogurt 1 ripe banana, peeled and sliced 1 teaspoon vanilla extract 32 vanilla wafers, crushed Whipped cream 3 tablespoons Cocoa powder Instructions: In a blender, combine vanilla yogurt, sliced banana, vanilla extract and blend until smooth. In tall glasses, arrange half of crushed cookies; add half of the banana mixture, then add with remaining crushed cookies and remaining banana mixture. Top with whipped cream and sift lightly with cocoa powder. Enjoy! ","[Chardonnay, Moscato, Riesling]" 17786,"Chicken in Vinegar 1 whole chicken (3 1/2 pounds/1.6 kg), cut into 8 pieces Salt and freshly ground pepper 1 tablespoon butter, plus another tablespoon for finishing 1 tablespoon olive oil 6 cloves garlic, peeled 1 cup/250 ml white wine vinegar 1 cup/250 ml chicken stock 1 tablespoon tomato paste 4 medium tomatoes, roughly chopped 1 bay leaf 1 large fresh thyme sprig 2 good handfuls chopped fresh parsley Instructions: Sprinkle the chicken pieces with salt and pepper. Melt the butter and olive oil in a saute pan and brown the chicken, a few pieces at a time. You're not cooking the chicken here, just making the skin crisp and giving it color and flavor. Five minutes per side is about right. Remove the chicken to a dish. Add the garlic and cook for 5 minutes. Deglaze the pan with the vinegar and boil down by half, about 10 minutes. Return the chicken to the pan, and pour in the stock. Add the tomato paste, tomatoes, bay leaf and thyme. Simmer, uncovered, until the chicken is cooked, about 30 minutes. Remove the chicken to a clean dish and keep warm. Strain the cooking liquid into a saucepan, pressing to get all the juices through, and whisk in the last spoonful of butter. Pour over the chicken. Sprinkle with the parsley and serve. ","[Burgundy, Pinot Gris, Sauvignon Blanc, Barbera]" 17787,"Creamy Garlic and Herb Football Spread 12 ounces cream cheese, softened 3/4 cup heavy cream 1/2 cup plus 2 tablespoons sour cream 1/4 cup mixed chopped fresh herbs, such as chives, parsley and dill 1 small clove garlic, minced Kosher salt and freshly ground black pepper 1/2 cup walnut halves, very finely chopped Assorted crackers, for serving Instructions: Beat the cream cheese with an electric mixer on medium-high speed until fluffy, about 2 minutes. Reduce the speed to low and slowly beat in the heavy cream. Increase the speed to medium and beat until smooth. Beat in 1/2 cup of the sour cream. Beat in the herbs, garlic, 1 teaspoon salt and 1/2 teaspoon pepper. Line a medium strainer about 7 1/2 inches in diameter with a few layers of cheesecloth, letting the ends hang over the edges of the strainer. Set the strainer over a bowl. Pour the cream cheese mixture into the strainer and fold the ends of the cheesecloth over the top. Gently flatten with your hands and shape into an oval football. Gather the edges of the cheesecloth up and twist until tight, trying to keep the oval shape of the spread. Place the strainer and bowl in the refrigerator 8 hours or overnight. To serve, unwrap the spread and invert onto a serving dish so the rounded side is facing up. Use the cheesecloth to gently reshape the oval and taper the ends to look like a football, then discard the cheesecloth and any liquid in the bottom of the bowl. Put the walnuts in a medium skillet set over medium heat and cook, stirring, until they are toasted, about 5 minutes; watch carefully so that they do not burn. Remove from the heat and cool. Sprinkle and press the nuts into the spread so it is covered. Put the remaining 2 tablespoons sour cream in a small resealable plastic bag and snip about 1/8 inch off the end of one corner. Pipe the sour cream over the spread to create the laces of a football. Serve with assorted crackers. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 17788,"Salmon with Couscous and Peas 4 skin-on center-cut wild salmon fillets (about 1 inch thick; 5 ounces each) Kosher salt and freshly ground pepper 2 teaspoons extra-virgin olive oil 1 small white onion, finely chopped 1/2 cup frozen peas 3/4 cup low-sodium chicken broth 1/3 cup sliced pitted Spanish olives with pimientos 1/4 cup golden raisins 2 tablespoons salted roasted pepitas (green pumpkin seeds) 1 tablespoon hot sauce 1/2 cup couscous Lime wedges, for serving Instructions: Season the salmon with salt and pepper. Heat 1 teaspoon olive oil in a large nonstick skillet over medium-high heat. Add the salmon skin-side down and cook until almost cooked through and the skin is dark golden and crisp, about 8 minutes. Flip the salmon and remove the skillet from the heat; let sit until just cooked through, about 5 minutes. Meanwhile, heat the remaining 1 teaspoon olive oil in a medium saucepan over medium heat. Add the onion and cook, stirring often, until softened, about 5 minutes. Add the peas, chicken broth, olives, raisins, pepitas, hot sauce, 1/2 teaspoon salt and a few grinds of pepper. Increase the heat to high and bring to a boil, then stir in the couscous. Remove from the heat, cover and let sit 5 minutes. Fluff the couscous with a fork. Serve the salmon with the couscous and lime wedges. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 17789,"Salad of Boiled Potatoes, Avocado and Cress 1 1/2 pound scrubbed new waxy potatoes 1 large ripe avocado 3 bunches of cress, water or pepper, washed Olive oil 1 to 2 lemons, juiced Salt and freshly ground pepper Instructions: Cook the new potatoes in salted boiling water until very tender, then drain. Slice the avocado in half and remove the stone. Peel and slice it lengthways into thick slices or chunks (however you really like) and place in a bowl. Slice any large potatoes in half--this will expose their flesh to the olive oil and lemon juice. If they are small, leave them whole. Add to the bowl. Throw the cress in, then add a couple of good lugs (tablespoons) of olive oil and lemon juice, to taste. Season and toss. Serve on a big plate, scattered with any remaining cress. This is brilliant with chicken, fish or as a salad on its own, especially in the summer.; ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 17790,"Insalata di Arance e Acciughe: Orange Salad with Anchovies 4 oranges 10 anchovy fillets, coarsely chopped 1 red onion, chopped 20 kalamata olives Bunch fresh basil leaves, torn 1/4 cup/58 ml extra-virgin olive oil Salt and freshly ground black pepper Instructions: Slice the skin off each orange, removing both the peel and the white skin or pith. Coarsely chop the oranges and reserve the juices. Place the chopped oranges, orange juice, anchovies, onion, olives, and basil leaves in a salad bowl. Drizzle with extra-virgin olive oil and season with salt and pepper. Toss well and serve. ","[Chardonnay, Vermentino, Sauvignon Blanc, Grner Veltliner]" 17791,"Sticky Buns 1-ounce sugar 1.6 ounces butter, plus 12 ounces for folding process 1/2 cup milk Pinch baking powder 1/2-ounce dry yeast 2 pinches salt 1.1 pounds all-purpose flour 3 eggs 3.2 ounces butter 1/2 pound brown sugar 1.6 ounces vegetable shortening 3 ounces honey Splash vanilla extract Pecans Cinnamon Powder Sugar Golden Raisins Instructions: For the dough: Preheat the oven to 350 degrees F. Cream together the sugar and 1.6 ounces of butter. Add the rest of the ingredients and mix well. Roll dough out flat into a rectangle. Top dough with 1/3 of the remaining butter. Fold the dough over the butter and put in the refrigerator for 1 hour. Remove the dough, fold again with 1/3 of the butter, and refrigerate for 1 more hour. Repeat folding process 1 more time, using the last 1/3 of the butter. For the filling: Cream the butter. Add the sugar and vegetable shortening and mix together. Add the honey and vanilla and mix well. To assemble: Put enough filling into each cup of a muffin pan so that it covers the bottom. Sprinkle some pecans over the filling in each cup. Flatten out a piece of dough. Egg wash the surface of the dough. Sprinkle with cinnamon powder, sugar, golden raisins and pecans, to taste. Roll the dough into a log and then cut into 1-inch pieces. Place 1 piece into each muffin cup. Bake for 10 to 15 minutes, or until golden brown. Place the muffin pan on a cookie sheet and flip over. Sticky buns should come out with a rounded caramelized pecan top. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 17792,"Grandma\u2019s Sausage and Rice Stuffing 2 tablespoons extra-virgin olive oil 1/2 pound Italian sausage, casings removed 1 small onion, chopped 1/2 pound ground beef 1/2 pound ground veal Kosher salt
2 1/2 cups rice (uncooked) 3/4 pound mozzarella cheese, diced 1/2 cup grated Parmesan cheese 1/4 cup chicken broth Instructions: Preheat the oven to 350? F. Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the sausage and cook, breaking up the meat, until browned; remove with a slotted spoon to a large bowl. Add the remaining 1 tablespoon olive oil, then add the onion, beef and veal, season with a big pinch of salt and cook, stirring, until browned, about 10 minutes; add to the bowl with the sausage. Meanwhile, cook the rice according to the package directions until al dente. Combine the rice, meat mixture, mozzarella, Parmesan and chicken broth in a large bowl.
Place the mixture in a 9-by-13-inch baking dish. Bake until the cheese is melted, about 20 minutes.
","[Barolo, Barbaresco, Chianti, Valpolicella]" 17793,"Grilled Zucchini Pizza Bites 2 medium zucchini 2 teaspoons olive oil 1/4 cup homemade or store-bought marinara sauce 24 pieces of thinly sliced low-fat pepperoni (optional) 4 ounces fresh mozzarella cheese, cut into 24 pieces 1/2 teaspoon kosher salt Instructions: Line a rimmed baking sheet with aluminum foil, adjust an oven rack to the upper-middle position, and preheat the broiler to high.
Trim the ends from the zucchini and slice each zucchini crosswise into 1/2- to 3/4-inch rounds (you should get about 24 rounds). Heat the olive oil in a large nonstick skillet set over medium-high heat. Add the zucchini and cook until browned on one side (in batches, if needed), 4 to 5 minutes.
Transfer the zucchini to the baking sheet, browned side up. Top each zucchini round with 1/2 teaspoon of the marinara sauce, a pepperoni slice (if using), and a piece of mozzarella. Broil the zucchini until the cheese is melted, 2 to 3 minutes (watch the pizza bites closely, as broiler intensities vary).
Remove the zucchini from the oven and transfer to a platter. Sprinkle with the salt and serve warm. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]" 17794,"Instant Pot Chocolate Lava Cakes Nonstick cooking spray 2 tablespoons granulated sugar
1/2 cup (1 stick) unsalted butter, cut into pats
1/2 cup semi-sweet chocolate chips (about 3 ounces)
1/2 cup bittersweet chocolate chips (about 3 ounces)
1/3 cup packed light brown sugar
1/4 teaspoon kosher salt
2 teaspoons cornstarch
1/4 cup plus 1 tablespoon all-purpose flour
2 large eggs plus 2 large egg yolks
2 teaspoons pure vanilla extract
Confectioner's sugar, for dusting
Instructions: Lightly coat four 6-ounce heat-safe ramekins (each about 3 1/2 inches in diameter) with cooking spray. Add 1 1/2 teaspoons of the granulated sugar to each one, turning ramekin to coat all sides. Tap out any extra sugar out and set ramekins aside. Combine the butter and both chocolate chips in a medium heat-safe bowl and microwave in 15-second intervals until just melted, stirring with a heat-safe silicone spatula after each interval, 1 to 1 1/2 minutes.
Immediately whisk in the brown sugar, then allow to cool for 5 minutes. Combine the salt, cornstarch and flour in a small bowl and stir to combine. Add the whole eggs, egg yolks and vanilla extract to the chocolate mixture and whisk until smooth and glossy. Whisk in the flour mixture until a thick batter forms.
Divide the batter evenly among the 4 prepared ramekins. Cover each ramekin tightly with foil.
Pour 1 1/2 cups water in the bottom of a 6- or 8-quart Instant Pot?. Place the steamer rack in the pot and put the ramekins on the rack in a single snug layer. Follow the manufacturer's guide for locking the lid and preparing to cook. Set the pot to pressure cook on high for 10 minutes (see Cook's Note).
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.\u202f
Use tongs to carefully remove the ramekins from the pot, then remove the foil. Allow to sit for 10 minutes. The cakes should look matte on top, but if any still look glossy and undercooked the cakes will finish setting up as they cool slightly.
Use a paring knife to gently go around the edges of each cake and carefully invert onto a plate. Dust the cakes with confectioner\u2019s sugar and serve immediately.
","[Pinot Noir, Chianti, Tempranillo, Grenache Blanc]" 17795,"Red Wine-Braised Beef Short Ribs 5 pounds bone-in short ribs 1/2 cup all-purpose flour, plus a pinch Kosher salt and freshly cracked black pepper 2 tablespoons canola oil 3 large carrots 2 celery stalks 1 large white onion One 6-ounce can tomato paste 2 teaspoons Italian seasoning One 750-milliliter bottle red wine (use a good-quality wine you would drink) 3 tablespoons sugar 2 cups beef broth 3 cloves garlic, minced 2 bay leaves Instructions: Preheat the oven to 300 degrees F. Season the short ribs generously with the flour, salt and pepper. Heat a large Dutch oven or heavy-bottomed pot over high heat and add the oil. Add the short ribs in batches and brown on all sides, about 3 minutes per side. Transfer the ribs to a plate. Meanwhile, add the carrots, celery and onion to a food processor and pulse until the vegetables are almost a puree, about 30 seconds. Reduce the heat under the pot to medium high, add the vegetable puree and saute, stirring often, until the veggies are softened, about 5 minutes. Add the tomato paste, Italian seasoning and a pinch of flour. Cook, stirring constantly, until the tomato paste darkens slightly, about 3 minutes. Slowly pour in the wine while whisking; whisk until smooth and combined. Add the sugar to the wine. Bring to a boil, reduce to a simmer and cook until the wine is reduced by half, 10 to 15 minutes. Stir in the broth, garlic and bay leaves, bring to a boil, turn off the heat and add the ribs back to the pot. Cover, transfer to the oven and cook until the ribs are tender, about 3 hours. Serve over sweet potato polenta.
","[Cabernet Sauvignon, Merlot, Malbec, Syrah]" 17796,"Slow-Roasted Spiced Pork 1 (7- to 9-pound) bone-in pork butt with a layer of fat on top 6 garlic cloves 1 large yellow onion, chopped 1 jalapeno pepper, ribs removed, seeded, and chopped 1/4 cup chopped fresh oregano leaves 1 1/2 tablespoons ground cumin 1 1/2 teaspoons chipotle cl powder Kosher salt and freshly ground black pepper 1 1/2 tablespoons apple cider vinegar 1/4 cup good olive oil 1 (750 ml) bottle dry white wine, such as Pinot Grigio Lime wedges, for serving Instructions: Preheat the oven to 300 degrees F. Test your oven with an oven thermometer to be sure it's accurate! Score the fat on the pork diagonally with a sharp knife in a crosshatch pattern. With a small paring knife, make a dozen 1/2-inch-deep cuts in the top and sides of the pork to allow the seasonings to permeate the meat. Place the garlic, onion, jalapeno, and oregano in a food processor and process until the ingredients are finely chopped. Add the cumin, cl powder, 1 tablespoon salt, and 1 1/2 teaspoons pepper and process for 30 seconds to make a paste. Add the vinegar and olive oil and process to incorporate. Rub the mixture all over the pork, including the sides and the bottom, and place the pork in a large roasting pan, fat side up. Pour 2 cups of the wine into the pan and cover the whole roasting pan tightly with aluminum foil. Roast for 2 1/2 hours, remove the foil, and roast for another 4 to 4 1/2 hours, until the meat is very, very tender when tested with a carving fork. Every 2 hours, add another cup of wine to keep some liquid in the pan. Remove the pan from the oven, cover it tightly with aluminum foil, and allow the meat to rest for 15 to 30 minutes. Slice, sprinkle with salt, and serve with lime wedges on the side. ","[Pinot Grigio, Sauvignon Blanc, Riesling, Tempranillo]" 17797,"Smirnoff No. 21 and Champagne Sparkle 1.5 cups Smirnoff No.21 Vodka 2 bottles Moet & Chandon Champagne 1.25 cups pomegranate juice 1 cup simple syrup 1 thinly sliced lemon Instructions: Combine ingredients in a punch bowl with ice. Add simple syrup to taste. Mix in lemon slices.
","[Champagne, Pinot Grigio, Riesling]" 17798,"French Dip Sandwiches 3 scallions (white and light green parts only), roughly chopped 2 teaspoons fresh thyme 1 clove garlic, crushed Kosher salt and freshly ground pepper 1/4 teaspoon celery seeds 1/4 teaspoon ground allspice 1 21/2-pound beef eye round roast, excess fat trimmed 2 carrots, sliced 1 inch thick 2 tablespoons Worcestershire sauce 1 cube beef bouillon 6 to 8 kaiser rolls, split and warmed Creamy horseradish and/or spicy mustard, for serving Instructions: Pulse the scallions, thyme, garlic, 1 teaspoon each salt and pepper, the celery seeds and allspice in a food processor to make a paste. Pierce the roast all over with a paring knife; rub the spice paste into the meat. Tie the roast with kitchen twine so it keeps its shape. Spread the carrots in a 6-quart slow cooker and set the roast on top. Insert an instant-read thermometer at an angle into the center of the roast; position the thermometer so it can be easily read through the lid of the slow cooker. Combine 1 1/2 cups water, the Worcestershire sauce and bouillon cube in a microwave-safe bowl; microwave until hot, 2 to 4 minutes. Add to the slow cooker. Cover and cook on low until the meat registers 120 to 130 degrees F for medium rare, about 2 hours. Transfer the meat to a cutting board and cover with foil; let rest 15 minutes. Skim off the excess fat from the cooking liquid. Remove the twine and slice the meat very thinly. Spoon some cooking liquid onto the cut sides of each roll; sandwich with the meat, horseradish and/or mustard. Serve with more cooking liquid for dipping. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Barbera]" 17799,"Italian Fried Courgette flowers 1 cup self-raising flour 1 cup beer Sea salt 1 egg white, whisked 8 baby courgettes (zucchini) with flowers Vegetable oil, for frying 2 red chiles, finely chopped, seeds removed A handful of fresh mint leaves, finely sliced A drizzle of good quality herb vinegar Instructions: Mix the first 3 ingredients for the batter together in a bowl. Whisk the egg whites until firm and fold into the batter. Cut each courgette in 1/2 lengthways, but not cutting all the way through, so you still have the flower intact on the end. Heat oil for deep frying to 375 degrees F (190 degrees C). Dip each courgette with its flower into the batter, and fry in the oil until crispy and golden brown. Drain them on kitchen paper, then place them on a serving plate, sprinkle with salt, chiles and mint, and drizzle with vinegar. ","[Prosecco, Vermentino, Sauvignon Blanc, Albari?o]" 17800,"Beef Tenderloin with Quick Red Wine Pan Sauce One 3- to 5-pound beef tenderloin, trimmed 1/4 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper 5 sprigs fresh thyme
3 cloves garlic, crushed
5 tablespoons unsalted butter, at room temperature
1 medium shallot, minced
1 cup red wine
2 cups beef stock
1 tablespoon all-purpose flour
Instructions: Remove the tenderloin from the refrigerator 1 hour prior to cooking. On the tail end of the tenderloin, about a third of the way from where it begins to taper, make an incision almost all the way through the beef. Fold the tail onto the larger portion to make an even cylinder throughout. Use ten to twelve 8-inch pieces of butcher's twine to tie the tenderloin crosswise every 3/4 to 1 inch. This will help it to keep its shape and cook evenly. Preheat the oven to 225 degrees F. Pat the tenderloin dry. Brush with 1 tablespoon of the olive oil and season heavily with salt and pepper all around. Put the remaining 3 tablespoons olive oil in a cast-iron pan over medium-high heat. When hot, add the beef and sear on all sides until a nice crust is formed, 1 to 2 minutes per side. Add the thyme, garlic and 3 tablespoons of the butter to the pan. Once the butter is melted, use a spoon to baste the beef with the herb and garlic infused butter for 30 seconds. Transfer the beef to a rack on a baking sheet, spoon over 2 tablespoons of the herb and garlic butter mixture from the cast-iron pan (reserve the pan) and roast until the internal temperature of the thickest part reaches 120 degrees F (for medium rare), 1 to 2 hours, depending on the size of the tenderloin. Cover the beef with foil and rest for 15 minutes. Add the shallots to the remaining herb and garlic butter mixture in the cast-iron pan and sweat over medium heat until translucent, 3 to 5 minutes. Deglaze with the red wine and reduce until almost dry, 5 to 8 minutes. Add the beef stock, bring to a simmer and reduce by half, 10 to 15 minutes. Meanwhile, thoroughly mix the remaining 2 tablespoons butter with the flour in a small bowl. Reduce the heat to low and slowly whisk in the butter and flour mixture bit by bit, until the sauce reaches the desired consistency. Serve with the perfectly roasted beef. ","[Cabernet Sauvignon, Pinot Noir, Syrah, Barolo]" 17801,"Pork Medallions 2 pork tenderloins (about 1 pound each) Kosher salt and freshly ground black pepper Kosher salt and freshly ground black pepper
3/4 cup teriyaki sauce 1/4 cup apple cider vinegar
1/4 cup ginger sauce
1/4 cup orange juice 2 cloves garlic, minced 4 tablespoons olive oil
1 medium red onion, coarsely chopped
1/4 cup honey
1/4 cup orange marmalade
1/4 cup tomato-vegetable juice, such as V8
2 oranges
Instructions: Sprinkle the pork with salt and pepper. In a baking dish, mix 1/2 cup of the teriyaki sauce together with the cider vinegar, ginger sauce, orange juice and garlic. Add the pork and coat well with the marinade. Cover and refrigerate for 3 hours or up to 24 hours. The next day, preheat the oven to 350 degrees F. Heat the olive oil in a large, heavy skillet. Remove the tenderloins from the marinade and put them in the hot oil. Sear on all sides, then return the pork to the baking dish with the marinade. Add the chopped red onion to the skillet, saute until translucent, then add it to the baking dish. Cover the baking dish loosely with foil and bake for 20 minutes. In a small bowl, mix together the remaining 1/4 cup teriyaki sauce along with the honey, marmalade, and tomato-vegetable juice. When 20 minutes are up, remove the pork from the oven, remove the foil, and with a very sharp knife cut deep slits into the meat. Pour the honey sauce into these slits and over the meat. Slice the unpeeled oranges into 1/4-inch crosswise pieces and arrange the slices on the top and sides of tenderloins. Return the meat to the oven and bake, uncovered, until the orange slices begin to curl, about 15 additional minutes. Remove the meat from the oven and let stand for 10 minutes before slicing into medallions. Transfer to a platter to serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 17802,"Creole Crawfish Boil 2 lemons, halved, plus more for serving 3 bay leaves 2 teaspoons salt 1/4 cup Old bay seasoning or Zatarains shrimp boil 4 medium onions, quartered 1 head garlic, halved 3 pounds red new potatoes, medium to large 4 ears sweet corn, halved 2 pounds smoked sausage, such as andouille or kielbasa 2 to 3 pounds live crawfish Hot pepper sauce, for serving Instructions: Fill a huge stock pot, preferably fitted with a basket insert, with about 4 quarts of water. Keep in mind that when you add the solid ingredients the water level will rise, so don't fill the pot up more than 1/2 way. Squeeze the lemon juice into the water, tossing in the halves too. Add the bay leaves, salt, seasoning, onions, and garlic; bring the broth to a boil over medium-high heat and simmer for 10 minutes. You want a very aromatic broth with plenty of salt and spices; taste it, don't be afraid to make it strong so some of that flavor can penetrate and get absorbed by the potatoes and stuff. Add the potatoes to the pot to give them a head start and simmer for 10 minutes. Now add the corn and sausage; cook another 10 minutes, making sure everything stays covered with the liquid. Toss in the crawfish and shut off the heat. Cover the pot and let the crawfish steep in the flavor for 15 minutes. Drain and spread the crawfish, sausage, corn, potatoes, and onions out on a table that's covered with newspaper. Serve with lemons, hot sauce, and plenty of napkins. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 17803,"Arequipena Potatoes 2 1/2 to 3 pounds boiling potatoes, peeled and cut into 1/4-inch dice 1/4 pound feta cheese, crumbled 1/4 pound anejo cheese, cut into 1/4inch dice 1 1/2 teaspoons coarse sea salt 4 tablespoons olive oil 1/2 cup heavy cream or milk 1 ancho pepper, stemmed 3 green onions, dark green parts only, thinly sliced on the diagonal Instructions: In a large mixing bowl, combine the potatoes, feta, anejo, salt, and 1 tablespoon of the olive oil. Toss to mix, and distribute the mixture evenly in a shallow ovenproof casserole, glass or earthenware. Pour the cream over the top and preheat the oven to 350 degrees. Halve the ancho cl lengthwise and scrape out the seeds, being careful to keep the two halves intact. Push the two halves of pepper into the potatoes so that they are secure, like 2 little bowls, and fill each with an equal amount of the remaining olive oil. Bake the dish for 1 to 1 1/4 hours, or until the potatoes are tender. When serving, spoon a little of the hot pepper oil over the surface of the dish and scatter with some of the sliced green onions. ","[Chardonnay, Sauvignon Blanc, Riesling, Gavi]" 17804,"Beef Bourguignon 2.2 pounds (1 kilogram) good quality beef or Charolais beef, cut into 2-inch pieces. 1 (750ml) bottle Burgundian wine, like Pinot Noir 2 large stalks celery, roughly chopped 2 fresh bay leaves Pinch fresh thyme 2 large carrots, roughly chopped 2 large onions, peeled and quartered 1 bulb garlic, unpeeled and cut horizontally 1 tablespoon whole black peppercorns 2 ounces (50 grams) butter 2 tablespoons olive oil 8 ounces (200 grams) smoked bacon, pancetta or lardons, chopped into small dices 4 shallots, peeled and roughly chopped 3 tablespoons Dijon mustard Salt and pepper Mashed potatoes, recipe follows 6 medium potatoes, peeled and cut into large chunks 1/2 cup (1/4 pint) double (heavy) cream 2 1/2 ounces (75 grams) butter A handful chives A handful parsley 3 tablespoons extra-virgin olive oil Salt and pepper Instructions: Place the beef in a large bowl and add all the marinade ingredients. Cover and marinade for at least 8 hours or preferably overnight, refrigerated. Drain off the liquid from the marinade and reserve. Remove the peppercorns, onions, and garlic. Separate vegetables from the meat. Dry the meat thoroughly on paper towels. Heat a heavy bottomed saucepan. Add the butter and oil, then add in the beef. Cook over a high heat until seared all over, then remove from the pan and keep warm. Add the lardons and cook for 3 to 4 minutes, until golden. Add the shallots and cook until they just begin to soften. Stir in all the marinade vegetables, and cook for a further 3 to 4 minutes. Return the meat to the pan and season generously with salt and pepper and stir in the mustard until all the ingredients are coated generously. Pour in the reserved marinade liquid and bring to a gentle bubble. Cover with a lid and cook for 1 1/2 to 2 hours, the sauce should be thick and the meat tender. You may need to add a little water half way through the cooking process. Serve with mashed potatoes. Cook the potatoes in salted boiling water for 12 to 15 minutes until tender. Heat the cream and butter together until the butter is thoroughly melted. Blanch the herbs in boiling salted water 2 to 3 minutes. Drain and rinse thoroughly under very cold water until completely cooled. Place blanched herbs in a blender and puree. Slowly add the olive oil, while the motor is still running, to form a smooth puree. Mash the potatoes, then add butter and cream. Stir thoroughly until you have a smooth paste. Finally fold in herb puree and season generously. Mix well to form a green smooth mash. ","[Burgundy, Barolo, Tempranillo, Garnacha]" 17805,"Ginger Poached Pear 12 ounces ginger ale 4 ounces white wine 1 pear, halved and cored 1/8 sheet philo dough 1 teaspoon butter 1/2 teaspoon granulated sugar 1 cup vanilla ice cream 3 ounces chocolate sauce Instructions: Preheat oven to 400 degrees F. Bring ginger ale and white wine to 160 degrees F in medium saucepan. Add pear and poach for 15 to 20 minutes until the pear is fork tender. Cut philo in half and brush with butter, sprinkle with sugar, and bake until golden brown. Place ice cream on each piece of philo dough, then a pear half and drizzle with chocolate sauce. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 17806,"Blood and Sand 4 ounces Scotch 4 ounces blood orange juice
3 ounces sweet vermouth
2 ounces cherry liqueur, such as Cherry Heering
4 high-quality maraschino cherries, such as Luxardo Instructions: Combine the Scotch, blood orange juice, sweet vermouth and cherry liqueur in a shaker with ice. Shake well until chilled and strain into chilled rocks glasses. Garnish each cocktail with a cherry. ","[Scotch, Vermouth, Liqueurs]" 17807,"Roasted Leg of Lamb with Smashed Fingerlings and Zinfandel Gravy 2 pounds lamb leg, de-boned and trussed 1 tablespoon ground paprika 1 tablespoon ground fennel seed 1 tablespoon kosher salt 1/2 tablespoon freshly cracked black pepper 2 tablespoons olive oil 2 pounds fingerling potatoes 2 whole shallots, roughly chop 4 garlic cloves 2 cups olive oil 2 cups water 1 tablespoon fresh thyme, chopped 1/4 cup aged Pecorino cheese, grated 1 tablespoon kosher salt 1/2 tablespoon freshly cracked black pepper 1 tablespoon unsalted butter 1/4 cup whole grain mustard 1 shallot, minced 1 1/2 cups California Red Zinfandel wine 2 cups fresh veal stock 2 tablespoons freshly cracked black pepper Instructions: Preheat the oven to 350 degrees F.
Heat a large saute pan over high heat.
Coat lamb leg with paprika, fennel seed, salt, and pepper. Swirl 2 tablespoons olive oil into the hot pot. Brown the lamb on all sides to lock in juices and toast the spices coating the outside. Transfer the lamb to the roasting pan with wire rack and roast in the oven until the internal temperature reaches 145 degrees F for medium-rare, about 45 minutes to 1 hour. Remove and let rest at least 10 minutes before slicing.
While the lamb is roasting, slice the fingerlings in half lengthwise and place in a large saucepan with the shallots, garlic, olive oil, and water. Bring to a simmer over low heat and cook until the potatoes are tender.
Remove from heat, drain liquid and lightly smash mixture with a fork. Stir in the thyme, Pecorino cheese, salt, and pepper. Cover the potatoes and keep warm.
In a saucepan, over medium heat, melt the butter and whisk in the mustard. Add the shallot and cook until the shallot is browned and caramelized, about 5 to 7 minutes Deglaze the pan with wine and simmer to reduce by half. Add the veal stock and pepper and reduce by half again. Strain the sauce through a fine sieve.
To serve, slice the lamb, top with some of the sauce, and serve alongside the potatoes. Serve the remaining sauce on the side. ","[Syrah, Cabernet Sauvignon, Malbec, Barolo]

" 17808,"Smoked Tomato Gazpacho 16 ounces tomato juice 8 ounces V-8 juice 1 cucumber, peeled and sliced 1/2 onion, diced 4 tomatoes, peeled, diced, de-seeded (hot pan smoked) 1 clove garlic, finely diced 1 lemon Cayenne, to taste Hot pepper sauce, to taste Salt, white and black pepper, to taste Worcestershire sauce, to taste Instructions: Mix all ingredients together and chill. Prepare at least two hours prior to serving. Using a knife, remove stem from red tomatoes and mark an X on the other end of tomato. Place in boiling water for 30 seconds and remove. Immediately place in ice water. Drain and peel skin off. Cut tomato in half crosswise and squeeze out all seeds and pulp. Line the bottom of an aluminum pan with dry wood chips. Place tomatoes on a glazing rack and insert on pan. Cover with aluminum foil and place over high heat on stove top. Allow tomatoes to heavy smoke 3 to 4 minutes. Remove rack and allow tomatoes to cool. Chop tomatoes and add to soup. ","[Rioja, Tempranillo, Garnacha, Barbera]" 17809,"Beet Salad with Goat Cheese and Walnuts 6 medium beets, tops removed, leaving 1/4-inch of stems 2 tablespoons lemon juice 1 garlic clove, pressed or minced 1/4 teaspoon salt Generous seasoning freshly ground pepper 5 tablespoons olive oil 4 cups mixed greens, such as romaine, Boston, and green leaf lettuces, or mesclun 2 cups arugula, torn into small pieces 1 scallion, very thinly sliced 1/2 cup chilled crumbled goat cheese, such as Montrachet 1/4 cup chopped walnuts, toasted Instructions: Scrub the beets very well. Fill a 3-quart saucepan halfway with water and bring to a boil. Cook the beets until tender when pierced with sharp knife, about 45 to 60 minutes. Drain well and let cool. Slip the skins off the beets. Dice the beets and place in a bowl. To make the dressing: whisk together the lemon juice, garlic, salt, pepper, and oil. Pour a few tablespoons of the dressing on the beets and toss. Just before serving, combine the greens, arugula, and scallion in a large bowl. Pour on most of the remaining dressing and toss. Add more if needed. Place the greens on 4 salad plates. Spoon on a mound of beets. Sprinkle with goat cheese and walnuts. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 17810,"Chick Slice-and-Bake Cookies 2 1/4 cups all-purpose flour, plus more for dusting (see Cook's Note) 1/2 teaspoon baking powder 1/2 teaspoon kosher salt
1 1/2 sticks (12 tablespoons) unsalted butter, at room temperature 2/3 cup granulated sugar 2 teaspoons pure vanilla extract 1 large egg Orange gel food coloring, for the dough Yellow gel food coloring, for the dough
One 1-pound box confectioners' sugar 2 tablespoons meringue powder Pastel gel food coloring in 3 different colors, for decorating 48 mini chocolate chips Sprinkles, for decorating, optional Pastel decorating sugar, for decorating, optional Instructions: Make the cookies: Whisk together the flour, baking powder and salt in a medium bowl. Beat the butter and granulated sugar in a large bowl with an electric mixer on medium-high speed until light and fluffy, 3 to 5 minutes. Beat in the vanilla and egg until incorporated. Reduce the mixer speed to low; add the flour mixture and beat until just combined. Transfer 1 tablespoon dough to a small bowl and add 1 drop orange food coloring. Use a small spoon to mix until an even vibrant orange; set aside. Add 1/2 teaspoon yellow food coloring to the dough left in the bowl and mix on low until an even vibrant yellow. Refrigerate both doughs on a baking sheet, uncovered, until just firm, about 20 minutes.
Roll the yellow dough into an 8-inch cylinder, about 1 1/2 inches wide. Flatten the top of the log slightly to form an oval or egg-shaped log. Roll the orange dough into an 8-inch rope. Press into a triangular shape by flattening the sides (a ruler is helpful for this). Freeze both doughs on a baking sheet, uncovered, until hard, about 20 minutes. Slice lengthwise through the yellow log, cutting off the top third and making 2 half-moon logs, one larger and one smaller. Make a small slit, about 1/8 inch deep, down the length of the larger log on the center flat side. Gently insert one of the pointed sides of the orange dough into the slit, being careful not to flatten out the triangle. Place the smaller log on top and press together to seal and re-form into an egg-shaped log, making sure the edges are smooth. Freeze until solid, about 1 hour. Position oven racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment.
Cut 1/4 inch off each end of the log with a very sharp knife. Slice the cylinder into 24 cookies, each about 1/3 inch thick. Arrange the slices about 1 inch apart on the prepared baking sheets. Bake, rotating the pans halfway through, until crisp and just starting to turn brown on the bottom, 10 to 12 minutes. Let the cookies cool on the baking sheet for 10 minutes before transferring to a cooling rack to cool completely.
Make the icing: Whisk together the confectioners' sugar and meringue powder in a large bowl. Add 5 tablespoons water and beat with a mixer on medium-high speed until soft glossy peaks form, adding up to 1 more tablespoon water if necessary. Cover the bowl with a damp paper towel and plastic wrap until ready to use to prevent the icing from drying out. (Makes about 2 1/4 cups.) When ready to ice the cookies, transfer about 1/2 cup of the icing to a resealable plastic bag and snip a small opening in one corner. Use this icing to pipe a thin border around the bottom half of each cookie and make an outline of a cracked eggshell about halfway up. Let set for a few minutes.
Thin the remaining icing with a few drops of water until it's the consistency of syrup. Transfer about 1 cup of the thinned icing to a resealable plastic bag. Divide the remaining thinned icing among 3 small bowls and tint each with a different color of pastel food coloring; transfer each color to a separate resealable plastic bag.
Snip a corner of the white icing bag and pipe a generous amount inside the icing border of each cookie. Using a small offset spatula or the back of a spoon, spread the icing to cover the cookie inside the border. Use the white icing to attach 2 mini chips for the eyes. Snip a corner of each pastel-tinted icing bag and use them to decorate the eggshells. Decorate with sprinkles or decorating sugar as desired. Let the icing dry completely before serving, about 30 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 17811,"Pirate Ship Pork Loin 1 (2 to 3-pound) pork loin 12 ounces Creole garlic marinade (recommended: Cajun Injector Garlic Creole Butter) 1/2 cup Barbecue Rub, recipe follows 12 ounces apple juice 1 cup prepared barbecue sauce
1 teaspoon sugar 1 teaspoon brown sugar 1 teaspoon paprika 1 teaspoon garlic power 1/2 teaspoon cumin powder 1/2 teaspoon kosher salt Freshly ground black pepper Instructions: Preheat an outdoor grill to medium heat. Using the marinade injector syringe, inject Creole garlic into pork. Massage barbecue rub all over pork. Pour apple juice into a spray bottle. Grill until rare in the middle, about 30 minutes, misting with apple juice every 10 minutes to keep moist. Slice lengthwise to create the full of the ship being careful not to slice completely through the loin. Pour barbecue sauce into the cavity and grill until pork is cooked through, about 30 minutes more. Slice into thin slices for sandwiches or thick slices to make it a meal. Combine all ingredients in a small bowl.
","[Malbec, Zinfandel, Syrah, Tempranillo]" 17812,"Baked Fideo 2 pounds plum tomatoes, halved 8 cloves garlic, halved 1 large onion, roughly chopped 1/2 cup water 2 teaspoons salt 1/2 cup olive oil 12 ounces fideo, vermicelli or angel hair pasta, broken into 1inch pieces 4 dried chipotle chiles 2 cups chicken broth, preferably homemade 3/4 cup grated Anejo cheese 1 avocado, peeled and cut into 8 slices, for garnish 1 small bunch cilantro, leaves only, chopped, for garnish Instructions: In a blender jar, combine the tomatoes, garlic, onion, water, and salt. Puree until smooth and set aside. Preheat the oven to 350 degrees and lightly oil a medium baking dish. In a large heavy sauce pan heat the olive oil over medium low heat. Add the pasta and saute, stirring frequently, until golden brown. Be careful not to burn the noodles. Add the chiles and continue stirring over the heat for 2 minutes more. Add the tomato puree and the chicken broth to the pan and stir together until the liquid comes to a simmer, then transfer to the baking dish. Cover the dish with aluminum foil and bake for 10 to 15 minutes, until all the liquid has been absorbed and the noodles are tender. Remove the foil from the pan and distribute the cheese over the top and increase the oven heat to 400 degrees. Cook for 10 minutes more, until the top is bubbling and golden. Serve with a slice or 2 of avocado and a sprinkling of cilantro. ","[Chardonnay, Sauvignon Blanc, Vermentino, Tempranillo]" 17813,"Steak Pizzaola with The Works 1 24 ounce to 2 pound piece porterhouse or rib-eye steak Salt and pepper 3 tablespoons extra-virgin olive oil, 3 turns of the pan 4 cloves garlic, crushed away from the skins 1 teaspoon crushed red pepper flakes 12 mushrooms, sliced 1 small onion, sliced 1 green bell pepper, seeded and sliced 1/3 stick pepperoni, casing removed, then chopped, optional 1/2 cup dry red wine, eyeball it 1 (28-ounce) can crushed tomatoes 1 teaspoon dried oregano or 2 teaspoons chopped fresh oregano leaves 1/4 cup grated cheese, Parmigiano or Romano Instructions: Heat a large nonstick skillet over high heat. Season the steak with salt and pepper. Add 2 tablespoons extra-virgin olive oil to the pan. Brown 3 minutes on each side and remove. Add another turn of the pan extra-virgin olive oil and reduce heat to medium high. Add garlic, pepper flakes, mushrooms, onions, peppers and pepperoni, if using. Cook mixture 5 minutes, then add wine and scrape up any good-bits from the bottom of the skillet. Add tomatoes, oregano, salt and pepper, to taste. Slide steak back in and reduce heat to medium. Cover pan and cook 5 or 6 minutes for medium rare, 10 to 12 minutes for medium well. Remove meat, cut away from bone or divide into 2 large portions. Cover steaks with sauce and top with grated cheese. ","[Cabernet Sauvignon, Syrah, Malbec, Zinfandel]" 17814,"Cumin Tortillas 6 cups peanut oil 10 (8-inch) flour tortillas, cut into eighths 3 tablespoons cumin powder 2 tablespoons kosher salt Instructions: Heat oil in a large saucepan or fryer to 365 degrees F or until a piece of tortilla sizzles when immersed. Fry the tortillas in batches and fry until crisp, about 2 minutes, remove and drain on paper towels. Repeat with remaining tortillas. Mix together the cumin and salt in a small bowl. Season the chips with the cumin-salt mixture while still warm.; ","[Vermentino, Sauvignon Blanc, Gruner Veltliner]" 17815,"Tempura Soft Shell Crab and Asparagus with Yuzu-Maui Onion Salad 2 cups rice flour 1 teaspoon cl powder 2 tablespoons raw sesame seeds 1 quart cold soda water 4 cleaned soft shell crabs, primes or hotels 12 medium, peeled asparagus 1 maui onion cut into thick 1/2-inch rings 1 large, peeled and rough chopped maui onion (walla-walla or vidalia would work) 1/3 cup yuzu or ponzu or rice wine vinegar 1 teaspoon sugar 1 tablespoon soy sauce 1 teaspoon sesame oil Salt and black pepper to taste 4 cups salad mix containing mizuna and tatsoi Instructions: In a large bowl, mix flour, cl powder and sesame seeds. Whisk in soda water until a pancake batter consistency is achieved. In one hand, grab one crab, 3 asparagus and 2 onions rings and completely coat in the batter. Lightly drop in 350 degree oil and fry for 4 to 5 minutes until golden brown. Season with salt and drain on paper towels. Repeat with remaining crabs, asparagus and onion. In a food processor, puree everything together until smooth. Check for seasoning. Toss the salad lightly with the vinaigrette. PLATING On a large plate, drizzle some remaining vinaigrette. Place a small mound of salad and top with the tempura crab sliced in half. ","[Sak, Sauvignon Blanc, Pinot Gris, Riesling]" 17816,"Skirt Steak with Mushroom Hash 1 pound Yukon Gold or red-skinned potatoes, cut into 1-inch chunks Kosher salt 1 1/4 pounds skirt steak, cut into 4 pieces Freshly ground pepper 3 tablespoons extra-virgin olive oil 1 large shallot, sliced 1 10-ounce package baby spinach (about 8 cups) 1 tablespoon unsalted butter 8 ounces cremini mushrooms, quartered 1/3 cup dry white wine Instructions: Preheat the broiler. Put the potatoes in a medium saucepan and cover with water by 1 inch; season with salt. Bring to a boil and cook until the potatoes just start softening, about 5 minutes; drain and set aside. Season the steak with salt and pepper and set aside. Meanwhile, heat 1 tablespoon olive oil in a large ovenproof skillet over medium-high heat. Add half of the shallot and cook, stirring, until slightly softened, about 2 minutes. Add the spinach and season with ? teaspoon salt and a few of grinds of pepper. Cook, stirring, until the spinach is wilted and the liquid evaporates, about 3 minutes. Remove to a bowl; set aside. Wipe out the skillet; add 1 tablespoon olive oil and heat over medium-high heat. Add the steak and cook until browned, about 4 minutes per side. Transfer to a plate and let rest. Pour out any drippings from the skillet. Melt the butter in the skillet. Add the mushrooms and cook, stirring occasionally, until wilted, about 3 minutes. Stir in the remaining shallot, the potatoes, wine, ? teaspoon salt and a few grinds of pepper. Drizzle with the remaining 1 tablespoon olive oil. Broil until browned, 8 minutes. Stir the spinach into the potato mixture. Slice the steak against the grain and serve with the vegetables. ","[Cabernet Sauvignon, Malbec, Syrah, Tempranillo]" 17817,"Grilled Tandoori -Yogurt Marinated Lamb Shoulder with Grilled Onions and Green Beans 1 tablespoon whole coriander seeds 1 tablespoon whole cumin seeds 3 cups plain yogurt 1 lime, zested and juiced 2 tablespoons paprika 2 teaspoons ground ginger 1/2 teaspoon ground cinnamon 1 teaspoon turmeric 1/2 teaspoon cayenne pepper 1 tablespoon sugar 1 tablespoon coarse kosher salt 1 tablespoon freshly ground black pepper 1 (4-pound) boneless lamb shoulder, butterflied 3 tablespoons chopped garlic 2 onions, peeled and quartered with root end attached 3 limes, cut in 1/2 1 pound green beans, ends trimmed and cut into 1-inch pieces 2 tablespoons ghee 2 tablespoons black sesame seeds Instructions: Toast the coriander and the cumin in a saute pan over medium heat until the spices become fragrant and just begin to smoke, 2 minutes. Set the spices aside to cool and then blend them in a spice grinder. Combine the yogurt, lime, cumin, coriander, paprika, ginger, cinnamon, turmeric, cayenne, sugar, salt, and pepper in a medium bowl. Poke the lamb several times with a fork and place in a large resealable plastic bag with the garlic and the onions and pour in the yogurt mixture. Move the lamb around in the bag to coat completely and place in the refrigerator to marinate for 4 to 6 hours. Remove the lamb and the onions from the marinade and let sit at room temperature for about 20 minutes. Discard the marinade. Heat the grill to high, sear all sides of the lamb and adjust grill to indirect heat, about 350 degrees F. Grill the lamb for about 45 minutes per side for medium. When the lamb is cooked, remove it to a platter to rest for 15 minutes before cutting. Add the onions and the lime halves to the grill and cook until caramelized and tender, about 10 minutes. Remove the onions and the limes from the grill and set aside. Bring a large pot of salted water to a boil over high heat, add the green beans and cook for 2 minutes. Remove from the pot to an ice bath to stop the cooking. Drain on a paper towels. Heat a large skillet over low heat and add the ghee and the green beans and allow to cook through. Squeeze the juice of 1/2 a grilled lime over the top, toss to coat and transfer to a platter. Garnish with the sesame seeds. Slice the lamb and plate with the green beans and onions. Garnish with the remaining grilled limes. ","[Chardonnay, Pinot Noir, Sauvignon Blanc, Grenache Blanc]

" 17818,"Gluten-Free Fig-Walnut Biscotti with Maple Icing Drizzle 3 cups (435 grams) white rice flour 1 1/2 cups (187 grams) tapioca flour 3/4 cup (123 grams) potato starch 1 tablespoon (8 grams) xanthan gum 1 1/2 teaspoons (5 grams) salt 1 1/2 cup walnuts 1 1/2 cups granulated sugar, plus more for dusting and sprinkling 2 teaspoons baking powder 1/4 teaspoon salt 1 1/2 teaspoons honey 1/2 vanilla bean, split and scraped 4 large eggs, at room temperature 8 dried calimyrna figs, coarsely chopped 1 large egg beaten with 1 tablespoon water, for the egg wash 1/2 cup confectioners' sugar 2 1/2 tablespoons pure maple syrup Instructions: For the gluten-free flour blend: In a large bowl, whisk together the rice flour, tapioca flour, potato starch, xanthan gum and salt.
For the cookies: Pulse 1/2 cup walnuts in a food processor until finely chopped. Set aside.
Preheat the oven to 325 degrees F and line a baking sheet with parchment paper. In the bowl of a stand mixer fitted with the paddle attachment, mix together the granulated sugar, baking powder, salt, honey, vanilla bean seeds and eggs with 2 2/3 cups gluten-free flour blend and the ground walnuts until combined. Add the figs and the remaining 1 cup whole walnuts and mix until combined. Divide the dough into 2 equal pieces. Dust a piece of parchment paper with some granulated sugar, then use your palms to gently roll each piece of dough into a log about 2 1/2 inches wide; place both logs on the prepared baking sheet. Brush with the egg wash and sprinkle generously with sugar. Bake on the prepared baking sheet until golden and slightly firm to the touch, about 40 minutes; set the baking sheet on a wire rack and let cool completely. Lower the oven to 300 degrees F.
Using a serrated knife, slice the logs slightly on a diagonal into 1/2-inch pieces. Arrange the pieces on their flat bottoms (not cut sides) on the baking sheet, staggering their ends so that the cookies hold each other in place. Bake until crisp, about 20 minutes. Let cool completely on their baking sheet. In a small bowl, whisk together the confectioners' sugar and maple syrup until smooth. Drizzle over the cooled cookies and let dry before serving. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 17819,"Boston Creme Cupcakes 1 1/4 cups cold whole milk 1 (3.4-ounce) box vanilla instant pudding and pie filling mix 1 tablespoon pure vanilla extract 12 pre-made cupcakes baked from a cake mix 1 cup heavy cream 1 (12-ounce) package semisweet chocolate morsels 1/4 cup powdered sugar, sifted Instructions: Combine milk, instant pudding mix, and vanilla extract in a large bowl. Beat mixture with a hand mixer for 2 minutes, or until it thickens. Place mixture in refrigerator for 15 minutes. Spoon filling into a pastry bag fitted with a medium-size plain tip. Fill cupcakes with vanilla pudding filling by inserting tip into top of cupcake and squeezing a couple of tablespoons of filling into each cupcake. Heat cream in a small heavy saucepan over medium heat until bubbles appear around the edges. Remove from heat, add chocolate morsels to pan, and whisk until smooth. Spoon or drizzle glaze over cupcakes, or dunk the tops into the glaze. Refrigerate until set, at least 1 hour, before serving. Sprinkle with powdered sugar. ","[Chardonnay, Riesling, Moscato, Pinot Grigio]" 17820,"Roasted Beet and Goat Cheese Dip with Chives and Thyme 2 medium beets, leaves trimmed, or 1/2 pound roasted beets from deli or salad bar 1 tablespoon olive oil 4 sprigs thyme Kosher salt and freshly ground black pepper 4-ounce log goat cheese 1 small bunch chives, finely sliced 1/2 lemon, juiced Crostini or bread sticks, for serving Instructions: Preheat oven to 400 degrees F. If using raw beets, wash them clean of sand and dirt. Set aside to air dry or dry well with a towel or paper towel. If using roasted beets, proceed to food processor step. Toss the beets in a mixing bowl with oil, thyme, a few pinches of salt and about 15 grinds of pepper. Turn the beets out onto a baking sheet and roast until fork tender, shaking the pan occasionally to insure even cooking, about 40 minutes. Remove beets from oven and set aside to cool. (You can do this up to a couple days ahead of time if you store them sealed in the refrigerator.) Remove and discard the skins from the beets. Cut beets into quarters. Add the beet quarters to a food processor or blender. Pulse a few times until beets are roughed up into small but still chunky pieces. Dump the blended beets into a serving bowl. Crumble the goat cheese into the beets and add the chives and lemon juice. Toss together and season with salt and pepper, to taste. Serve with crostini or breadsticks. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 17821,"Breakfast Martini 2 ounces Lillet (chilled) 2 ounces orange juice Orange peel, for garnish Instructions: Shake Lillet and orange juice in mixing glass with ice. Strain into chilled martini glass. Top with splash of champagne or gingerale. Garnish with orange peel (flamed).; ","[Champagne, Cava, Prosecco]" 17822,"Rice Cooker Pancake Nonstick cooking spray 1 1/2 cups all-purpose flour (see Cook's Note)
3 tablespoons sugar
1 tablespoon baking powder
1/2 teaspoon kosher salt
2 large eggs, at room temperature
1 1/4 cups milk, at room temperature
3 tablespoons unsalted butter, melted and cooled, plus more for serving
1/2 teaspoon pure vanilla extract
Maple syrup, for serving Instructions: Lightly coat the inner pot of a 10-cup rice cooker with nonstick cooking spray. Whisk the flour, sugar, baking powder and salt in a large bowl. Whisk the eggs, milk, butter and vanilla in a medium bowl until incorporated. Whisk the egg mixture into the flour mixture until just combined (it's OK if there are a few lumps). Pour the batter into the prepared pot, place the pot into the rice cooker and seal the lid shut. Set the rice cooker on the standard white rice cycle and cook until the underside of the pancake is golden brown, the top is firm yet bouncy to the touch and a toothpick inserted into the center comes out clean, 35 to 50 minutes (see Cook's Note). Invert the pancake onto a plate. Cut into wedges and serve with butter and syrup.
","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 17823,"Buttermilk Ranch Dressing with Bibb Lettuce 3 scallions, white and green parts, chopped 1/2 cup chopped fresh basil leaves, lightly packed 2 tablespoons freshly squeezed lemon juice 11/2 tablespoons Dijon mustard 1 tablespoon good olive oil 2 garlic cloves, chopped 2 1/2 teaspoons kosher salt 1 teaspoon freshly ground black pepper 1 cup good mayonnaise 1/2 cup Greek-style yogurt, such as Fage Total 1/2 cup buttermilk, shaken Salad greens for 6 3 small Bibb lettuces, cut in half through the core 2 large ripe tomatoes, thickly sliced 1 red onion, sliced Instructions: Place the scallions, basil, lemon juice, mustard, olive oil, garlic, salt, and pepper in the bowl of a food processor fitted with the steel blade. Puree for 15 to 20 seconds to make a smooth mixture. Add the mayonnaise, yogurt, and buttermilk and blend until smooth. Transfer the dressing to a container, cover, and refrigerate for 1 hour for the flavors to develop. Arrange the lettuce, tomatoes, and onion artfully on salad plates and drizzle with the dressing. Sprinkle with salt and pepper and serve. Cook's Note: Ina substituted Boston lettuce for Bibb lettuce when taping this episode. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]

" 17824,"Shrimp Scampi Pasta Made with Dry White Wine 1 pound linguini 4 tablespoons butter 4 tablespoons extra virgin olive oil, plus more for drizzling 1 large shallot, finely diced 5 cloves garlic, sliced Pinch red pepper flakes, optional 20 large shrimp, about 1 pound, peeled and deveined, tail on Kosher salt and freshly ground black pepper 1/2 cup dry white wine 1 lemon, juiced 1/4 cup finely chopped parsley leaves Instructions: For the pasta, put a large pot of water on the stove to boil. When it has come to the boil, add a couple of tablespoons of salt and the linguini. Stir to make sure the pasta separates; cover. When the water returns to a boil, cook for about 6 to 8 minutes or until the pasta is not quite done. Drain the pasta reserving 1 cup of water. Meanwhile, in a large skillet, melt 2 tablespoons butter in 2 tablespoons olive oil over medium-high heat. Saute the shallots, garlic, and red pepper flakes (if using) until the shallots are translucent, about 3 to 4 minutes. Season the shrimp with salt and pepper; add them to the pan and cook until they have turned pink, about 2 to 3 minutes. Remove the shrimp from the pan; set aside and keep warm. Add wine and lemon juice and bring to a boil. Add 2 tablespoons butter and 2 tablespoons oil. When the butter has melted, return the shrimp to the pan along with the parsley and cooked pasta and reserved pasta water. Stir well and season with salt and pepper. Drizzle over a bit more olive oil and serve immediately. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 17825,"Pesto Mayonnaise Covered Opakapaka Fish 3 cups fresh basil leaves 1 cup parsley leaves 1 cup chopped macadamia nuts 1 teaspoon red pepper flakes 2 garlic cloves, chopped 1/2 cup mayonnaise 4 (8-ounce) Opakapaka fish fillets Salt and freshly ground black pepper Instructions: Preheat a grill. In a food processor, combine the basil, parsley, macadamia nuts, red pepper flakes, and garlic, and blend until well mixed. Once the pesto is ready, add the mayonnaise and mix well. Spread the pesto mayonnaise on the flesh side of each fish fillet and place, pesto-side down, on the grill. Grill for approximately 3 to 5 minutes, turn and grill until fish is just opaque and cooked through. Season with salt and pepper. Serve on top of rice or favorite salad greens. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 17826,"Pomegranate Meringue Swirls 1 1/2 teaspoons pomegranate molasses 2 to 3 drops red gel food coloring 3 large egg whites 1/2 teaspoon cream of tartar 2/3 cup superfine sugar Instructions: Position racks in the middle and lower third of the oven; preheat to 200 degrees F. Line 2 baking sheets with parchment paper. Combine the pomegranate molasses and food coloring in a small bowl. Beat the egg whites and cream of tartar in a large bowl with a mixer on medium speed until foamy. Increase the mixer speed to medium high and beat until thick and opaque, about 1 more minute. Gradually add the sugar and beat until stiff shiny peaks form, about 3 more minutes. Drizzle or brush the pomegranate mixture in a thick line along the inside of a pastry bag fitted with a large round tip. Carefully fill the bag with the meringue. Pipe about 12 swirls of meringue on each baking sheet. (The meringue may be slightly pink at the end of the bag.) Bake, switching the pans halfway through, until the meringues are crisp and dry, about 3 hours. Let cool completely on the baking sheets. ","[Riesling, Moscato, Vinho Verde, Cava]" 17827,"Halibut Tacos with Peach Salsa 1 pound halibut 1 packet (1-ounce) hot taco seasoning mix 2 cups mild chunky salsa 1 cup frozen peach slices, thawed and chopped 1 teaspoon ground allspice 8 supersized yellow corn tortillas, warmed 1 package (8-ounce) coleslaw mix Instructions: Set up the grill for direct cooking over medium heat and oil the grates. Place halibut on a plate and rub with taco seasoning. Cover with plastic wrap and cure in the refrigerator for 30 minutes. Place the halibut on the grill and cover. Cook for 4 minutes per side, or until the fish flakes easily with a fork. Remove from the grill and let stand 10 minutes. Meanwhile, in a medium bowl, combine salsa, peaches, and allspice. Cut the halibut into bite-size pieces. Place halibut pieces in warmed tortillas and top with salsa and coleslaw mix. Serve warm. ","[Chardonnay, Sauvignon Blanc, Riesling, Vermentino]" 17828,"Stuffed Bok Choy 1 cup eggplant, 1/2-inch diced with skin removed Salt and pepper 1/4 teaspoon five spice powder 1 tablespoon canola oil 1 roasted bell pepper, peeled and seeded 2 cups of cooked angel hair pasta 1 1/2 cups mayonnaise 2 scallions, sliced thin (white and green parts) 1/2 teaspoon garlic powder 1/2 teaspoon onion powder Bread crumbs, to tighten Flour, for dusting Nonstick cooking spray 6 pieces baby bok choy, split and core removed Instructions: Preheat oven to 350 degrees F. Toss eggplant, a pinch of salt and pepper, oil and five spice powder together. Spread on baking sheet and roast in oven for 15 minutes or until tender. Remove from heat and let cool. Dice roasted red pepper. Combine eggplant and pepper in large mixing bowl with 6 following ingredients. If mixture can not be formed into a cake, add bread crumbs to thicken. Season with salt and pepper. Divide mixture into 12 portions and form oval cakes. Dust each with flour. Warm a nonstick frying pan over medium high heat. Spray pan with cooking spray. Brown cakes on each side and remove from heat. Place cakes on a baking sheet and bake at 350 degrees F. for 10 to 15 minutes or until heated through. While cakes are cooking, have a pot of salted boiling water waiting. Add bok choy and cook until tender. Remove from heat and place 3 pieces of bok choy, split side up, on each plate. Place noodle cakes on top of each piece. Lightly press down so bok choy appears \stuffed\ with the noodle cake. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 17829,"Sherry-Glazed Brussels Sprouts 10 ounces pearl onions 1 1/4 pounds brussels sprouts, trimmed and halved 4 tablespoons unsalted butter
2 tablespoons sugar Kosher salt and freshly ground pepper
3 tablespoons dry sherry 1 tablespoon chopped fresh thyme
Chopped fresh chives, for topping
Instructions: Bring a large pot of water to a boil. Add the pearl onions and cook until tender and the skins peel off easily, about 2 minutes; drain and rinse under cold water. Trim the root ends and pinch the opposite ends to remove the skins. Combine the brussels sprouts, 1 cup water, 2 tablespoons butter, the sugar and 1/2 teaspoon each salt and pepper in a large skillet over medium heat. Cook, stirring occasionally, until the brussels sprouts are bright green and crisp-tender, about 10 minutes. Add the pearl onions and cook until the skillet is almost dry, about 5 minutes. Add the remaining 2 tablespoons butter, the sherry and thyme. Cook, tossing, until the vegetables are glazed, about 2 minutes; season with salt. Top with chives.
","[Rioja, Barbera, Tempranillo, Garnacha]" 17830,"Bacon-Wrapped Double Pork Meatloaf 1 tablespoon vegetable oil 1/2 medium white onion, finely chopped (about 1 cup) 2 medium garlic cloves, minced Leaves from 4 sprigs thyme (about 1 teaspoon) 2 large eggs 1/2 cup well-shaken lowfat buttermilk 2 tablespoons Dijon mustard 1 tablespoon Worcestershire sauce 1 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 2 pounds ground pork 1 pound bratwurst pork sausage, removed from casings and broken up 1 cup crushed saltine crackers (about 20) 1/4 cup finely chopped fresh Italian parsley leaves 8 strips bacon Instructions: Heat the oven to 400 degrees F and arrange a rack in the upper third. Line a baking sheet with foil and set aside. Add the oil to a medium pan over medium heat. When the oil shimmers, add the onion, garlic and thyme and cook until softened, about 3 minutes; set aside. In a large bowl, add the eggs, buttermilk, mustard, Worcestershire, salt, and pepper. Whisk until the eggs are broken up and evenly combined. Add the onion mixture, ground pork, sausage, cracker crumbs, and parsley. Mix until thoroughly combined (don't squeeze mixture). Dampen your hands, and put the meat on the prepared baking sheet. Form the meat into a 9 by 5- inch loaf. Arrange the bacon across the top of the loaf and bake until the internal temperature is 155 degrees F, on an instant-read thermometer, about 55 to 65 minutes. Remove from the oven to a cutting board and let cool for 10 to 15 minutes before slicing and serving. ","[Cabernet Sauvignon, Merlot, Malbec, Pinotage]" 17831,"Sour Cream Pound Cake Nonstick cooking spray, for the pan 3 cups all-purpose flour, plus more for the pan
1 cup (2 sticks) unsalted butter, at room temperature
2 1/2 cups granulated sugar
3 large eggs, at room temperature
1 cup sour cream
2 teaspoons pure vanilla extract
1 teaspoon baking powder
1/2 teaspoon fine salt
Confectioners' sugar, for serving
Fresh berries, for serving, optional Instructions: Preheat the oven to 325 degrees F. Spray a coated 10- to 14-cup Bundt pan with nonstick cooking spray and dust with flour, making sure to coat all the details of the pan. Invert the pan and shake out any excess.
Add the butter to a stand mixer fitted with the paddle attachment. Beat on medium speed until fluffy, about 1 minute. Add the granulated sugar and beat on medium-high speed until very light and fluffy, about 4 minutes more. Add the eggs one at a time, mixing after each addition. Add the sour cream and vanilla and mix on medium speed until incorporated.
Whisk together the flour, baking powder and salt in a medium bowl. Add to the butter mixture in 2 parts and mix on low speed until just incorporated, scraping down the sides of the bowl. Scrape the batter into the prepared pan, using a rubber spatula to smooth the top into an even layer.
Bake until golden brown and crackly on the surface and a toothpick inserted into the center of the cake comes out almost clean with just a few crumbs, about 1 hour 30 minutes. Allow the cake to cool in the pan for 20 minutes. Invert onto a cooling rack and cool completely before removing the pan. The cake will contract while it cools, making it easier to remove.
Sprinkle the cake with confectioners' sugar. Top each slice with fresh berries if using.
","[Chardonnay, Riesling, Pinot Grigio, Sparkling Brut]

" 17832,"Shanghai Red-Braised Pork with Eggs 6 eggs, small if possible 3/4 oz (20g) fresh ginger, skin on 1 spring onion or scallion, white part only 1 3/4 lb (750g) pork belly, skin on 1 tbsp cooking oil 1 star anise A small piece of cassia bark or cinnamon stick 3 tbsp Shaoxing wine 3 cups (700ml) stock or hot water 2 tbsp light soy sauce 1 1/2 tbsp plus 1 tsp dark soy sauce 3 tbsp superfine sugar or 1 1/2 oz (40g) rock sugar Instructions: Hard-boil the eggs in a pan of boiling water, then cool and shell them. In each egg, make 6 - 8 shallow slashes lengthways to allow the flavors of the stew to enter. Smack the ginger and spring onion gently with the flat side of a Chinese cleaver or a rolling pin to loosen their fibers. Put the pork in a pan, cover with cold water, bring to the boil over a high flame and boil for 5 minutes. Drain and rinse it under the cold tap. When cool enough to handle, cut the meat through the skin into 1 - 1 1/2-in (2-3cm) cubes (if your piece of belly is thick, you may want to cut each piece in half so they end up more cube-like). Heat the oil in a seasoned wok over a high flame. Add the ginger, spring onion, star anise and cassia and stir-fry briefly until they smell wonderful. Add the pork and fry for another 1 - 2 minutes until the meat is faintly golden and some of the oil is running out of the fat. Splash the Shaoxing wine around the edges of the pan. Add the hard-boiled eggs and stock or hot water, along with the light soy sauce, 2 tablespoons dark soy sauce and the sugar. Bring to the boil, then cover and simmer for 45 minutes, stirring occasionally. Pour into a pot or a bowl, allow to cool, then chill overnight. In the morning, remove the layer of pale fat that has settled on the surface. Tip the meat and jellied liquid back into a wok, reheat gently, then boil over a high flame to reduce the sauce, stirring constantly. Remove and discard the ginger, spring onion and whole spices. After 10 - 15 minutes, when the liquid has reduced by about half, stir in the remaining dark soy sauce. Shortly before you wish to serve, bring to the boil over a high flame and reduce the sauce to about an inch of dark, sleek gravy. Turn out into a serving dish. Then go and welcome your son back from his imperial civil service examinations! If you have any leftovers - unlikely, in my experience - you can reheat them with a little water and some dried bamboo shoot, winter melon, tofu knots, deep-fried tofu puffs or radishes. In fact, you might wish, like some of my Chinese friends, to red-braise odd scraps of fatty pork just to cook vegetables, because it makes them so delicious. Shanghai red-braised pork Omit the eggs and increase the amount of pork to 1kg. Use only 1 1/2 tbsp light soy sauce, 1 1/2 tbsp plus 1 tsp dark soy sauce, 2 1/2 tbsp sugar and 2 cups (500ml) hot water. ","[Chianti, Pinot Noir, Syrah/Shiraz, Tempranillo]" 17833,"Caramelized Ginger Chicken 12 meaty chicken thighs, boned and trimmed with skins still on 7 oz fresh ginger, peeled and finely shredded 3 1/2 fl oz sunflower oil Salt and freshly ground black pepper 6 tablespoons fish sauce 2 fl oz caramel (see Note) 4 large watercress sprigs, for garnish Instructions: Cut each chicken thigh into three equal pieces. Place in a large bowl with the ginger, two-thirds of the oil, and salt and pepper. Cover and marinate for about 6 hours in the refrigerator. Heat a large, heavy-based frying pan and pour in the remaining oil. Fry until the meat is colored, about 2 minutes, then drain away the excess oil. Add the fish sauce, cover the pan with a lid, and steam until the sauce has dissolved, about 1 minute. Now add the prepared caramel to the pan and cook until the caramel has thickened and coated the chicken in a rich golden color, about 2 minutes, stirring occasionally. To serve, arrange the chicken pieces on a serving platter and garnish with watercress. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Gris]" 17834,"Carnitas 4 tablespoons seasoned salt 4 pounds pork butt, cut into 2-inch cubes, some but not all of the fat removed 1 cup water 1 teaspoon liquid smoke 1 medium onion, quartered 5 large garlic cloves Warm tortillas, for serving Instructions: Sprinkle the pork with the seasoned salt. Preheat the oven to 350 degrees F. Put a roasting grate at the bottom of a roasting pan and pour 1 cup of water into the bottom of the pan along with the liquid smoke. Arrange the pork on the grate and top with the onion and garlic. Cover the pan with a lid or aluminum foil. Bake for 2 hours, then remove the cover and bake until the pork is fork-tender, about 1 more hour. When cooked through, transfer the pork to a large bowl. Shred the meat and stir in the pan juices. Serve with warm tortillas or use when making tacos, tamales, etc. ","[Tempranillo, Garnacha, Zinfandel, Barbera]" 17835,"Tamagoyaki 2 large eggs 1 1/2 teaspoons sugar
Kosher salt
Vegetable oil, for the pan
Grated peeled daikon radish, for serving, optional
Soy sauce, for serving, optional
Instructions: Beat the eggs, sugar, 1/8 teaspoon salt and 4 1/2 teaspoons water in a medium bowl until well combined but not foamy. Heat a 7 1/2-by-5 1/2-inch tamagoyaki pan (or an 8-inch nonstick skillet) over medium heat. Fold a piece of paper towel, dip it into vegetable oil and use it to grease the pan.
Pour in enough of the egg mixture to lightly coat the bottom of the pan, tilting the pan as needed. Cook until the egg is just set on the bottom but a little underdone on the top, about 1 minute. Using chopsticks or a spatula (see Cook\u2019s Note), roll up the egg from the far end of the pan toward you. If you are having trouble getting the egg to fold over itself, use your fingers or a fork to help it along. When the egg is rolled up, push it to the far end of the pan.
Grease the exposed part of the pan with the piece of paper towel. Pour in enough of the egg mixture to lightly coat the bottom of the pan, tilting the pan as needed. Cook until the egg is just set on the bottom but a little underdone on the top, 30 seconds to 1 minute. Start with the already rolled egg at the far end of the pan and, using chopsticks or a spatula, roll the omelet toward you. Repeat the process until all of the egg mixture is cooked. (For 2 eggs in a 7 1/2-by-5 1/2-inch tamagoyaki pan, you\u2019ll generally form about 4 layers.)
Carefully turn the rolled omelet out onto a cutting board (see Cook\u2019s Note) and slice crosswise into 3/4-inch pieces. Serve topped with grated daikon and/or a drizzle of soy sauce if using.
","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 17836,"Beef Kebabs with a Surprise Center 1 teaspoon coriander seeds 1 teaspoon cumin seeds 3 cloves garlic, peeled and crushed 1 (1/2-inch thick slice) of ginger, peeled and roughly chopped 1 pound ground beef Small handful fresh cilantro, minced (about 2 tablespoons), plus 2 tablespoons for sauce 1/2 teaspoon store-bought or homemade garam masala, recipe follows 1/2 teaspoon baking soda Kosher salt and freshly ground black pepper 2 tablespoons dried cherries, finely chopped 2 tablespoons toasted cashews, chopped 2 tablespoons grapeseed or canola oil 1/2 cup plain yogurt 1 lime, juiced 3 large cinnamon sticks (if you have the kind you get at Indian stores, it's about 3 tablespoons of cinnamon bark bits) 3 tablespoons whole cloves 1/4 cup green cardamom pods, shelled, husks discarded (about 2 tablespoons of seeds) 4 large black cardamom pods, shelled, husks discarded (about 1 tablespoon of seeds), optional Instructions: Toast the coriander and cumin seeds in a dry skillet over medium-high heat until fragrant and slightly smoking. Pour into a pestle and mortar and grind until you get a fine powder. Shake into a large bowl.
Add the garlic and ginger to the mortar and pestle and pound until a paste forms. Scrape into the large bowl.
Add the beef, 2 tablespoons of minced cilantro, garam masala, baking soda and 1 teaspoon of salt. Using your hands, thoroughly mix all the ingredients together until the meat is sticky, just a few minutes. Allow the meat to rest about 30 minutes. Meanwhile, combine the cherries and the cashews in a small bowl. When meat has rested, divide into 16 equal portions. Roll each one into 2-inch sausage shapes. Make a long indentation in each sausage and stuff with 1/2 teaspoon of the dried cherry stuffing and pinch the meat together over the stuffing. Roll the kebab between your hands to thoroughly seal it. Repeat with the remaining kebabs.
Warm the oil over medium-high heat in a large nonstick skillet until shimmering. Place the kebabs in the pan in a circular formation, making sure none of the kebabs touch. By the time you've placed your last kebab in the pan it will probably be time to start turning the first ones you set down. Cook, turning frequently, until browned all the way around and cooked all the way through, 10 to 15 minutes. While the kebabs are cooking, make the simple dipping sauce. Combine the yogurt, the remaining cilantro and half the lime juice. Season with salt and pepper. Remove the kebabs to a platter with a small bowl of sauce in the center. Drizzle the remaining lime juice over the kebabs and finish with cilantro leaves. Serve. Combine the cinnamon, cloves, green cardamom seeds, black cardamom seeds, if using, in a spice grinder or coffee grinder and grind until fine. Store the spice mix in an airtight container away from direct sunlight.
","[Cabernet Sauvignon, Pinot Noir, Syrah, Zinfandel]" 17837,"Todd's Scramble 2 teaspoons extra-virgin olive oil 1 large shallot, thinly sliced
8 ounces sweet Italian sausage, casings removed
1/4 teaspoon red pepper flakes, optional
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 1/2 cups cooked small pasta, such as elbow or pennette
1 cup cooked vegetables, such as green beans or broccoli, chopped into 1/2-inch pieces (4 ounces) 6 large eggs, at room temperature, beaten
1/2 cup shredded provolone (4 ounces) 1/3 cup freshly grated Parmesan Instructions: In a 12-inch nonstick skillet, heat the oil over medium-high heat. Add the shallots and cook until soft, about 2 minutes. Add the sausage, red pepper flakes, if using, salt and pepper. Using a wooden spoon, break the sausage into 1/2-inch pieces. Cook, stirring occasionally, until cooked through, about 8 minutes. Add the pasta, vegetables and beaten eggs. Stir until the eggs are almost scrambled, about 2 to 3 minutes. Remove the skillet from the heat and stir in the cheese. Allow the cheese to melt slighty. Transfer the scramble to 4 plates and serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 17838,"Tequila Peaches 2 cups pineapple juice 1 cup honey 1/4 cup tequila anejo 1 stick butter, melted 3 peaches, pitted and halved 1 pint frozen plain yogurt Instructions: Combine the pineapple juice and honey in a medium saucepan over medium-high heat. Bring to a simmer and cook until slightly thickened, about 15 minutes. Add the tequila and continue to cook for 2 more minutes. Turn off the heat and set aside. Meanwhile, prepare a barbecue or grill pan to medium-high. Spread the butter over each peach half and grill, flat-sides down, until warmed through, about 4 minutes. Add the grilled peaches to the tequila syrup and let stand 20 minutes before serving. Serve the peaches with frozen yogurt and drizzle with tequila syrup. Cook's Note: The peaches can stand in the syrup, covered, up to 2 hours at room temperature. ","[Tequila, Moscato, Riesling, Sauvignon Blanc]" 17839,"Grilled Pineapple and Onion Salsa 1/2 fresh pineapple cored, peeled and sliced 1/4-inch thick 1 large red onion, sliced 1/4-inch thick 5 scallions, trimmed Salt and pepper 1 lime, juiced Cilantro leaves, for garnish Instructions: Grill pineapple and red onion until soft, about 2 minutes each side. Add scallions to the grill for 1 to 2 minutes. In a large bowl toss pineapple, onions, scallions, salt, and pepper. Plate and sprinkle with lime juice. Garnish with cilantro leaves. ","[Mauzone, Vermentino, Tempranillo, Grenache Blanc]" 17840,"Coffee Sabayon 4 teaspoons instant espresso or coffee dissolved in 1/4 cup boiling water, cooled 4 egg yolks 1/2 cup sugar 1/4 cup rum Instructions: Steep instant espresso in boiling water and cool to room temperature. Mix with 4 egg yolks, and sugar and set in the top of a double boiler. Beat with an electric beater until mixture is thick and fluffy. Beating constantly, pour the rum into the egg yolk mixture in a slow thin stream and continue beating until mixture almost triples in volume; this may take 10 minutes or so. To serve, spoon mixture into balloon wine glasses or goblets, or chill for 30 minutes and serve as a sauce over ladyfingers or angel food cake. ","[Chardonnay, Moscato, Riesling, Vin Santo]" 17841,"Polenta Corn Dog 1 cup polenta 1 2/3 cup all-purpose flour 6 tablespoons sugar 3 tablespoons kosher salt 2/3 teaspoon baking soda 1/2 cup milk 1 large egg yolk 8 cups vegetable oil 6 cooked gourmet sausages, such as bratwurst, Polish or Andouille Instructions: In a medium bowl set over a saucepan of simmering water, whisk together the polenta and 2 cups water. Cook until the water is absorbed and polenta is cooked, about 5 minutes. Set aside, stirring occasionally, until cool. In a separate medium bowl, stir together the flour, sugar, salt, baking soda, milk, egg yolk and 1/3 cup water (mixture will be lumpy). Stir in the polenta until smooth.
In a large Dutch oven, heat the oil until it registers 350 degrees F on a thermometer. Pierce the sausages with chopsticks (do not pierce all the way through). Working in batches, dip the sausages into the polenta batter until evenly coated. Place the sausages (still on sticks) in the hot oil. Cook, turning occasionally, until the corn dogs float to the top and are evenly browned, about 5 minutes.
","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 17842,"Pineapple Granite 2 cans (15 ounces each) crushed pineapple in syrup 1/4 cup white rum, Tequila or Campari Sliced seasonal fresh fruit, like strawberries, for topping or granola cereal as topping Instructions: Transfer one can of crushed pineapple with its syrup to a metal pan and freeze; this will be for kids. Mix the other can with rum and freeze in a separate metal container. When frozen solid, cut into large chunks in a food processor or chop up with a chef's knife. Transfer frozen pineapple chunks to wine goblets and garnish with sliced fruit or top with granola for crunch. ","[Rum, Tequila, Cava]" 17843,"Cod with Fennel, Dill and Tomato 4 (8-ounce) portions cod fish 2 wedges lemon Salt 2 tablespoons extra-virgin olive oil, 2 turns of the pan 1 bulb fennel, quartered, core cut away, thinly sliced 1 small to medium yellow skinned onion, thinly sliced 1/2 cup dry white wine 1 cup chicken broth 1 (15- ounce) can diced tomatoes, drained Black pepper A few large sprigs, in tact, plus 2 tablespoons chopped dill Instructions: Preheat oven to 375 degrees F. Rinse fish and squeeze lemon juice over it. Season the fish with a little salt and reserve. Heat a large oven proof pan over medium heat. Add extra-virgin olive oil, fennel and onion and season with salt. Saute fennel and onions 7 to 8 minutes then add white wine and reduce a minute, then add broth. Add tomatoes and season with salt and pepper. Set fish into pan and spoon juices over the cod. Add a few sprigs dill to the broth and set the pan into the hot oven to cook. Cook 12 minutes, until fish is opaque. To serve, arrange cod on plate, top with vegetables and chopped fresh dill. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 17844,"Shrimp Cocktail with Horseradish Cocktail Sauce 4 lbs. jumbo shrimp (peeled and de-veined) 1 cup ketchup 2 Tbs. fresh or store-bought horseradish 1 tsp. Worcestershire sauce 1/4-cup of lemon juice 1 tsp. dried onion powder 1 fresh lemon for garnish 1 bunch fresh Italian parsley Instructions: Drop shrimp into boiling water and reduce heat to simmer. Remove the shrimp from the water before they curl up (it will take about 3-4 minutes).
For cocktail sauce, combine ketchup, Worcestershire sauce, horseradish and lemon juice in a bowl and refrigerate for at least 15 minutes before serving. You can also add dried onion powder if you desire. Salt to taste. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 17845,"Spinach Herb Souffle 5 tablespoons unsalted butter, softened 1/3 cup plus 1 tablespoon freshly grated Parmesan cheese 2 green onions, green parts only, minced 1 cup cooked spinach, drained, or 1 (10-ounce) package frozen spinach, thawed 1 tablespoon finely chopped fresh parsley 2 tablespoons finely chopped fresh basil 1 tablespoon fresh thyme leaves Kosher salt and freshly ground pepper 1 cup whole milk 3 tablespoons unbleached all-purpose flour Dash of hot sauce 4 large egg yolks 5 large egg whites, cold Instructions: Preheat oven to 375 degrees. Butter a 1 1/2-quart souffle dish or 6 (1-cup) ramekins and sprinkle with 1 tablespoon of the Parmesan cheese. Set aside. In a medium skillet, melt 1 tablespoon of the butter over medium heat. Add the green onions and saute until wilted. Add the spinach, herbs, and a pinch each of salt and pepper. Cook, stirring frequently, until the moisture evaporates. Remove from the heat and reserve. In a small saucepan heat the milk over medium heat until small bubbles form around the edges. In a medium saucepan, melt the remaining 3 tablespoons of butter over medium-high heat. Stir in the flour and whisk until a smooth paste forms, about 2 minutes. Do not allow the flour to brown. Whisk in the hot milk, a pinch of salt, and a dash of hot sauce. Cook, stirring, until the mixture boils and thickens, about 2 minutes. Remove from the heat and beat in the egg yolks one at a time. Fold in the spinach mixture and stir in all but 1 tablespoon of the remaining Parmesan cheese. Put egg whites and a pinch of salt in the bowl of an electric mixer. Beat until stiff peaks form. Stir a large spoonful of the egg whites into the spinach mixture to lighten it, then fold in the remaining egg whites just until combined. Spoon the mixture into the prepared souffle mold or ramekins. Sprinkle the top with the remaining cheese. Bake until puffed and golden, about 30 to 35 minutes for the large souffle or 15 to 20 minutes for the small ones. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]

" 17846,"Spicy Sesame Almonds and Peanuts with Oyster Crackers Kosher salt 2 tablespoons sesame seeds 2 teaspoons soy sauce 1 tablespoon sesame oil 1 1/2 teaspoons grated ginger 1 teaspoon red pepper flakes 1 teaspoon Chinese five-spice powder Vegetable oil, for brushing 1 large egg white 2 cups raw unsalted almonds 2 cups raw unsalted peanuts 1 1/2 cups oyster crackers Instructions: Mix 1 1/2 teaspoons salt, the sesame seeds, soy sauce, sesame oil, ginger, red pepper flakes and Chinese five-spice powder in a small bowl; set aside. Preheat the oven to 350 degrees F and brush a rimmed baking sheet lightly with vegetable oil. Whisk the egg white in a large bowl until frothy. Add the almonds, peanuts and oyster crackers. Sprinkle with the prepared spice blend and toss to coat. Spread the nut mixture evenly on the baking sheet and bake, stirring occasionally, until golden brown, 15 to 20 minutes; let cool on the baking sheet. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 17847,"Supernatural Brownies 16 tablespoons (2 sticks) unsalted butter 8 ounces bittersweet or semisweet chocolate, cut into 1/4-inch pieces 4 large eggs 1/2 teaspoons salt 1 cup granulated sugar 1 cup firmly packed dark brown sugar 2 teaspoons vanilla extract 1 cup all-purpose flour Instructions: You will need a 13 by 9 by 2-inch pan, buttered and lined with buttered parchment or foil. Set the rack at the middle level of the oven and preheat to 350 degrees. Bring a saucepan of water to a boil and turn off heat. Combine butter and chocolate in a heatproof bowl and set over pan of water. Stir occasionally until melted. Whisk the eggs together in a large bowl, then whisk in salt, sugars, and vanilla. Stir in chocolate and butter mixture, then fold in flour. Pour batter into prepared pan and spread evenly. Bake for about 45 minutes, until top has formed a shiny crust and batter is moderately firm. Cool in pan on a rack. Wrap pan in plastic wrap and keep at room temperature or refrigerated until next day. To cut brownies, unmold onto a cutting board, remove paper, and replace with another cutting board. Turn cake right side up and trim away edges. Cut brownies into 2-inch squares. Serve on their own or with ice cream and hot fudge sauce ","[Cabernet Sauvignon, Merlot, Malbec, Zinfandel]" 17848,"Nori-Cured Ahi Tuna on Bamboo Spoon 1 teaspoon salt 1/2 teaspoon sugar 1 teaspoon tobarashi (Japanese 7-spice) 1 teaspoon nori (from about 1 seaweed sheet used to wrap sushi, such as from a package of 10 yakinori), pulverized 4 ounces ahi tuna (sashimi or sushi grade) finely diced into 1/16th-inch cubes 1 tablespoon Ming Tsai's Ginger Soy Syrup, recipe follows Grapeseed oil (as needed to lightly coat pan) 3 tablespoons minced garlic (about 6 to 9 garlic cloves) 2 tablespoons peeled minced fresh garlic root (about a 1 1/2 to 2-inch piece) 1 bunch scallions (white and tender green parts only), sliced Kosher salt and freshly ground black pepper 1 cup naturally brewed soy sauce 1 cup honey 2 limes, juiced Instructions: In a small bowl combine salt, sugar, tobarashi, and pulverized nori. Stir in tuna to coat, cover and refrigerate about 2 hours to lightly cure. Divide into 8 even portions and place on flat bamboo spoons. Drizzle with ginger soy syrup. In a pan lightly coated with oil, combine garlic, ginger, and scallions over medium heat, season with salt and pepper, and let sweat. Deglaze pan with soy sauce, honey and lime juice. Let reduce by 30 percent to 40 percent until the mixture becomes a syrup, about 10 to 15 minutes. Let cool and transfer to a bottle. Store in the refrigerator. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 17849,"Pulled Pork Shoulder with Lexington Style Dip Sauce 1 (6 to 8-pound) pork shoulder Salt 1 1/2 cups cider vinegar 10 tablespoons ketchup 1/2 teaspoon cayenne pepper 1 teaspoon black pepper 1 tablespoon sugar 1/2 cup water Instructions: Preheat smoker using a mix of hickory and a few oak wood chips. The fire should burn down to the coals, not ash, when cooking the pork shoulder. Season the pork shoulder with a little salt and place the meat on the grill. Cover the smoker and let the pork smoke for 8 to 10 hours. Combine the rest of the ingredients in a saucepan and bring to a boil. Reduce to a simmer, stirring the sauce frequently. If you like your sauces a little spicier, add more black pepper. After about 20 minutes, remove the saucepan from the heat and set aside. Once the pork is finished cooking, remove from the smoker and let rest for 5 to 10 minutes. Then, hand pull, chop, or slice the pork. Serve the meat with some of the Lexington dipping sauce poured over the top. ","[Burgundy, Zinfandel, Tempranillo, Barbera]" 17850,"Smoked Pork Loin with Rasberry Chipotle Glaze 1 (4-pound) pork loin Extra-virgin olive oil, as needed 3 tablespoons dry spice rub for pork 1 (10-ounce) jar seedless raspberry jam 1 (5-ounce) bottle chipotle hot pepper sauce (recommended: Tabasco) Instructions: Preheat stovetop or outdoor smoker to approximately 230 degrees F. Trim the white \silver skin\ from the pork loin and lightly coat the entire loin with olive oil. Sprinkle the rub liberally on all sides of the loin. Place pork in the smoker and smoke until internal temperature or pork reaches 150 degrees F, about 1 1/2 to 2 hours. Remove pork from smoker and wrap lightly in aluminum foil. Meanwhile, preheat broiler. Place the jam in a medium bowl and stir in about 1/3 of the chipotle sauce. Mix well, adding more chipotle sauce until the heat and taste reach your personal preference. Unwrap the pork and cover with the glaze. Place on a broiler pan and broil until glaze is bubbling, about 3 minutes. Slice pork against the grain and serve. ","[Malbec, Tempranillo, Garnacha, Barbera]" 17851,"Baked Turmeric Chicken and Rice 1 cup whole milk yogurt Kosher salt
2 teaspoons Kashmiri chili powder (see Cook's Note)
1/2 teaspoon ground turmeric
2 1/2 pounds bone-in skinless chicken thighs
1 1/2 cups vegetable oil
2 large red onions, thinly sliced
2 cups basmati rice
8 whole cloves
7 green cardamom pods
3 bay leaves
1/4 teaspoon whole black peppercorns
2 large pinches saffron
1/4 cup whole milk
1/2 cinnamon stick
1 teaspoon cumin seeds
1 tablespoon finely grated ginger
5 cloves garlic, finely grated
2 medium tomatoes, chopped into 1/2-inch pieces
1/2 cup cilantro leaves
1/2 cup mint leaves
Instructions: Whisk together the yogurt, 3 tablespoons salt, chili powder and turmeric in a large bowl. Add the chicken and turn to coat. Let sit at room temperature until ready to use, up to 1 hour. (Alternatively, the chicken can be marinated for up to 2 days covered with plastic wrap in the refrigerator.) Meanwhile, heat the oil in a large heavy-bottomed saucepan over high heat until a deep-fry thermometer reaches 350 degrees F. Fry half of the onions, stirring frequently for even cooking, until deep golden brown, 10 to 12 minutes. Transfer them to a paper-towel lined baking sheet to drain. Season with salt and let cool. Let the oil come back up to temperature and repeat with the remaining onions. Reserve the oil.
Wash, rinse and drain the rice in a bowl full of cold water until the water is almost clear, about 5 times. Bring the rice, 1/4 cup salt, 4 of the cloves, 3 of the cardamom pods, 1 of the bay leaves, the peppercorns and 3 quarts of water to a boil in a large pot over high heat. Cook for exactly 5 minutes. (The rice will not be completely cooked; it will continue to cook in the oven. Do not cook longer or the rice will get mushy.) Drain and transfer the rice and spices to a medium bowl.
Position a rack in the lower third of the oven and preheat to 300 degrees F.
Stir together the saffron and milk in a small bowl until combined.
Heat 3 tablespoons of the reserved onion oil in a large Dutch oven over medium heat. Add the cinnamon stick, cumin seeds and the remaining 4 cloves, 4 cardamom pods and 2 bay leaves. Cook, stirring frequently, until the spices are very fragrant and beginning to brown, about 1 minute. Add the ginger and garlic and cook, stirring frequently, until very fragrant and beginning to stick to the bottom of the pan, about 1 minute. Add the tomatoes and 1 teaspoon salt and cook, stirring occasionally and scraping the garlic and ginger from the bottom of the pan, until the tomatoes start to break down and most of the liquid has evaporated, 5 to 7 minutes. Stir in 1/2 cup water, bring to a boil and scrape up any bits from the bottom of the pan.
Remove the chicken from the marinade and layer on top of the tomatoes. Then sprinkle half the fried onions on top of the chicken. Top with the rice and spices and then drizzle the saffron milk over the rice. Cover the pan and bake until the liquid evaporates,\u202fthe rice\u202fis\u202ftender\u202fand\u202fthe\u202fchicken\u202fis\u202fcooked through, 30 to 40 minutes.
Let sit covered for 10 minutes, then transfer the biryani to a large serving platter. Top with the remaining fried onions, cilantro and mint leaves.
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 17852,"Instant Pot Tofu Noodle Soup 3 cups low-sodium chicken broth 3 scallions (1 cut into thirds) 1 2-inch piece fresh ginger, peeled and sliced 2 cloves garlic, crushed 2 tablespoons toasted sesame oil 1 tablespoon low-sodium soy sauce 1 8-ounce package pad thai\u2013style brown rice noodles 2 carrots 6 ounces Canadian bacon 1 1-pound package silken tofu 3 cups baby spinach Kosher salt Instructions: Combine 3 cups hot water, the chicken broth, cut scallion, ginger, garlic, 1 tablespoon sesame oil and the soy sauce in an Instant Pot. Put on and lock the lid, making sure the steam valve is in the sealing position. Set the pot to pressure-cook on high for 10 minutes. When the time is up, carefully turn the steam valve to the venting position. When the steam is released, turn off the pot and remove the lid. Meanwhile, put the noodles in a bowl and cover with hot water; stir occasionally until softened, about 15 minutes. Gently separate any clumps, then drain and rinse under cool water. Cut the carrots into thin matchsticks, chop the Canadian bacon and thinly slice the remaining 2 scallions. Drain the tofu and cut into 12 chunks. Set the Instant Pot to saut on high. Remove the garlic, ginger and scallion from the pot with a slotted spoon; finely chop and return to the pot. Add the noodles, carrots and Canadian bacon; cook, stirring, until the carrots are just tender, about 3 minutes. Turn off the pot. Stir in the spinach and thinly sliced scallions; season with salt. Divide the soup among bowls and add 3 tofu chunks to each. Drizzle with the remaining 1 tablespoon sesame oil. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 17853,"Turkey Medallion on a Cornbread with Wild Rice Stuffing 2 Cups French bread (cubed) 2 Cup s Italian Sweet Sausage 2 Cups Cornbread 2 Cups Marie poix of vegetable (Celery, Onions And Fennel) 1 Cup cooked wild rice 1 Cup diced granny smith apples 1 Cup butter 4 Cups turkey stock 2 Tablespoons Poultry Seasoning 1/2 cup dried cranberries Salt & Pepper Instructions: Toast French bread with butter until golden brown. Cook sausage and remove fat. Add vegetables, cornbread and toasted French bread, wild rice and apples. Mix together then add stock, seasoning and cranberries. Salt and Pepper to taste. Turkey Medallions: Saute 3 oz. turkey medallions in butter until golden brown ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Sparkling Brut]

Given the following recipe, provide the wine types that would pair well with the recipe. Return a list of the wine types only. recipe: Baked Ziti with Meat Sauce 8 oz. ziti pasta 1 lb. ground beef 1 onion, chopped 2 cloves garlic," 17854,"Buffalo Tenderloin with Teton Black Bar-B-Que Sauce 2 cups diced yellow onions 1 cup diced carrots 1 cup diced celery 2 tablespoons canola oil, plus 1-ounce 6 cups ruby port wine 2 cups red wine 6 cups veal stock or brown chicken stock 4 sprigs fresh thyme, plus 1 tablespoon thyme leaves, picked from stem 3 sprigs fresh Italian parsley, plus 1 tablespoon chopped parsley leaves 24 small shallots Salt and pepper 2 tablespoons olive oil 2 3/4 pounds Yukon Gold potatoes, sliced (2-inch thickness) 3/4 pound unsalted butter, chopped 1/2 cup half-and-half, plus 1/2 cup 1/2 pound mixed wild mushrooms, sliced (1/2-inch thickness) 1 teaspoon minced garlic 1/2 cup crumbled bleu cheese Four 5-ounce buffalo fillets Instructions: Place the onion, carrot, and celery with the 2 tablespoons canola oil in a medium saucepan and saute over high heat for 10 minutes or until golden brown and caramelized. Add the port wine and red wine and scrape up the brown bits that cling to the bottom of the pan with a wooden spoon and continue to cook until most of the wine has been absorbed. Add veal stock and simmer for 1 hour. Strain and return to the saucepan. Add thyme and parsley and simmer for 5 minutes. Strain the thyme and parsley sprigs and return back to the pot and let it simmer for about 30 minutes or until reduced to 1 1/2 cups. Season with salt and pepper, to taste, and strain through a fine mesh sieve. Keep warm. Preheat oven to 350 degrees F. Place the shallots in an oven proof pan with the olive oil and cover with aluminum foil. Roast for 1 hour or until tender. Toss with thyme leaves and chopped parsley and season with salt and pepper. Keep warm. Place the potatoes in a large saucepan and add enough cold water to cover. Salt the water and bring to a rolling boil over high heat. Reduce the heat and simmer for about 15 minutes or until the potatoes are tender when pierced with a knife. Drain and place on a cookie sheet. Place in the oven for 3 to 5 minutes until excess moisture is evaporated. Rice the potatoes in a food mill or a ricer into a bowl. Add the butter and half-and-half to the potatoes and stir gently to until desired consistency is achieved. Do not overmix the potatoes and season with salt and pepper. Cover and set aside. Preheat a large saute pan on medium-high heat. Add 1-ounce of oil and saute mushrooms for 2 to 3 minutes stirring often. Once mushrooms become tender add garlic. Saute for 1 minute and set aside for plating. (Mushrooms may be sauteed a day in advance.) Place the remaining 1/2 cup of half-and-half in a small saucepan and bring to a boil. Add bleu cheese and blend with a handheld blender prior to serving. To assemble. Preheat grill. Season buffalo with salt and pepper and place on the grill. Grill steaks for 2 to 3 minutes on both sides for medium rare or continue cooking longer until achieving desired doneness. Remove steaks from grill and let rest. On a dinner plate place a small circle of mushrooms in the center of the plate. Place a small amount of mashed potatoes in the center of the mushrooms and place the buffalo on top of the potatoes. Using a spoon, pour 1-ounce of port wine sauce around the mushrooms and a little on the buffalo. Blend the bleu cheese cream until it's nice and frothy, then spoon over the buffalo. ","[Chardonnay, Pinot Noir, Cabernet Sauvignon, Merlot]" 17855,"Grilled Lamb Sandwiches 1/2 tablespoon capers 1 teaspoon fresh oregano leaves 4 cloves garlic 2 cups plain unsweetened yogurt 2 tablespoons extra-virgin olive oil, plus more for grilling 1/2 teaspoon lemon zest Salt and freshly cracked black pepper One 3 to 4-pound leg of lamb, butterflied 1 sourdough baguette (use 2 if serving 8) Harissa Mayo, for serving, recipe follows Quick Pickled Sweet Cucumbers, for serving, recipe follows 1/2 cup mayonnaise 1/4 cup sour cream 2 tablespoons store-bought harissa paste 1/2 teaspoon red wine vinegar 1/4 teaspoon ground cumin Salt and freshly cracked black pepper 1 hothouse cucumber, finely sliced 1 teaspoon kosher salt 1/2 Fresno cl, halved lengthwise, seeded if desired and finely sliced 3/4 cup sugar 1 cup white vinegar Instructions: Make the marinade by finely mincing the capers, oregano and garlic together. Add to a small bowl along with the yogurt, olive oil, lemon zest and some salt and pepper, stirring until well combined. Place the lamb in a large resealable bag and pour in the yogurt marinade. Mix it around so the lamb is completely coated all over. Squeeze out any air, reseal the bag and place in the refrigerator for at least 30 minutes, or up to overnight. Preheat the grill to medium-high heat. When the lamb is marinated, remove it from the bag and wipe off any excess with paper towels. Unfold the lamb, drizzle with a little olive oil and sprinkle well with salt and pepper on both sides; this will help form a nice crust. Grill for about 15 minutes, then flip once and cook for another 12 minutes on the second side until cooked through and you have some color on the lamb. When done, remove from the grill, tent with foil and let rest for 10 to 12 minutes before carving across the grain into thin slices. Take the baguette and split horizontally lengthwise so you have long halves. Place on the grill to warm the bread through and get slightly crisp, about 2 minutes per side. To assemble the sandwiches, smear the bread with Harissa Mayo, stack with slices of lamb and Quick Pickled Sweet Cucumbers. Place the top of the baguette on and slice the sandwich into quarters. Mix the mayonnaise, sour cream, harissa, vinegar and cumin together in a large bowl and stir with a whisk to combine. Taste for seasoning and add salt and pepper as desired. Refrigerate and serve smeared on lamb sandwiches. Add the cucumber slices and cl slices to a medium bowl and toss to combine. In a medium saucepan, add the vinegar, sugar, 1/2 water and salt. Heat gently, stirring, just until the sugar and salt dissolve. Pour over the cucumbers and chiles in the bowl. Set aside to marinate at least 15 minutes before serving. ","[Chardonnay, Pinot Noir, Syrah, Tempranillo]" 17856,"Aggie's Orange Coconut Scones 3 1/4 cups plus 2 tablespoons self-rising white flour Pinch fine sea salt 1 3/4 tablespoons organic sugar, plus 1/4 cup for topping 2 teaspoons baking powder 4 tablespoons unsalted butter, softened, plus more for serving 2 eggs 1 cup cold milk, plus 1 tablespoon for glaze 1 large orange, zested 1 egg yolk 1/4 cup fresh coconut, grated Honey, for serving Instructions: Line a large baking tray with parchment paper or a silicone mat and set aside. Preheat the oven to 300 degrees F. Sift the flour, salt, sugar, and baking powder into a large bowl. Cut the butter into small cubes and rub it into the flour with your hands. In a medium bowl, lightly beat the eggs, and then add the milk. Pour the egg mixture into the flour mixture and mix it until just blended. Add 3 teaspoons of orange zest and lightly knead the dough. It is important to keep the kneading to a minimum, or the scones will be hard and as tough as nails. Put the dough onto a lightly floured surface and roll it to about a 1-inch thickness. Cut the scones with a 2-inch round fluted cutter, as closely as possible to avoid wasting dough. Put them on the prepared baking sheet, about 1-inch apart. In a small bowl, lightly beat the egg yolk and the remaining milk and brush this over the scone tops. In another bowl, mix the remaining sugar, coconut, and orange zest and sprinkle this evenly over the top of each scone. Bake the scones in the center of the oven until they have risen and are lightly browned, about 20 minutes. Cool the scones on a wire rack and then split them. Serve warm, with butter and honey. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 17857,"Almond Butter 3 cups (440 g) unsalted roasted almonds ? cup (60 ml) canola oil 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.Use the tamper to press the ingredients into the blades. 5.In 1 minute you will hear a high-pitched chugging sound. Once the butter begins to flow freely through the blades, the motor sound will change and become low and laboring. Stop machine. 6.Store in an airtight container. It can also be frozen for longer storage. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 17858,"Bolillos 1 cup warm water 1 tablespoon dry yeast 1/2 teaspoon sugar 1 cup lukewarm milk 3 1/4 cups bread flour 3 1/4 cups plus 1 tablespoon all-purpose flour 2 tablespoons salt 1 1/2 teaspoons baking powder vegetable oil 2 tablespoons unsalted butter, room temperature Instructions: Combine water, yeast and sugar in large bowl of electric mixer fitted with paddle attachment. Mix until sugar and yeast dissolve. Add milk, 3/4 cup bread flour and 3/4 cup all-purpose flour and mix until smooth. Set aside at room temperature for 30 minutes. Mix remaining 2 1/2 cups bread flour and 2 1/2 cups all purpose flour in medium bowl. Remove 1 cup flour mixture and transfer to small bowl. Add 1 tablespoon salt and baking powder to flour in small bowl and stir with fork to blend. Add this flour mixture to sponge and mix to blend. Continue mixing, gradually adding enough of remaining flour mixture until dough leaves side of bowl. Change attachment on mixer to dough hook. Knead with mixer until dough is moderately firm and dry, adding more of flour mixture as necessary. Knead 10 to 15 minutes longer. Lightly oil large bowl. Add dough; turn to coat. Cover with damp towel. Let stand in warm draft-free area until doubled in volume, about 1 hour. Punch down dough. Transfer to lightly floured work surface. Knead briefly. Divide dough into 9 equal portions. Roll each into ball shape. Cover with towel and let rest 10 minutes. Combine butter and remaining 1 tablespoon flour in small bowl. Pull each dough ball into 6-inch long log. Using sharp knife, cut shallow slit down center of each log. Spread some of butter mixture inside each. Roll logs briefly on counter to enclose butter mixture. Arrange on large parchment lined baking sheet. Cover with towel. Let stand in warm draft-free area 30 minutes. Rising is complete when finger pressed in dough leaves a mark. Preheat oven to 325 degrees F. Combine remaining 1 tablespoon salt and 1 cup water in spray bottle. Generously spray rolls all over. Bake 5 minutes. Reduce oven temperature to 325 degrees F. Bake rolls until golden brown and sound hollow when tapped on bottom, about 10 minutes. Transfer to racks and cool completely. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 17859,"Italian Sub Stoup and Garlic Toast Floaters 2 tablespoons extra-virgin olive oil, 2 turns of the pan, plus 1/4 cup for croutons 3/4 pound, 3 links, hot or sweet Italian sausage, split and meat removed from casing 1/4 pound piece stick pepperoni, diced 1 ham steak, diced (about 1/2 to 3/4 pound) 1 green bell pepper, seeded, quartered and sliced 1 medium yellow onion, peeled, quartered and sliced 1 (15-ounce) can diced tomatoes Kosher salt and freshly ground black pepper 6 cups chicken stock 1/2 pound gemelli pasta or other short-cut pasta 5 cups cubed crusty bread 3 large cloves garlic, cracked from skin 1/2 cup grated Parmigiano-Reggiano, a couple of handfuls 1 teaspoon crushed red pepper flakes 1/2 teaspoon dried oregano 2 bunches arugula, trimmed and coarsely chopped (about 4 cups) Instructions: Place a soup pot or deep sided skillet on the stove top and preheat to medium high heat. Add olive oil, 2 turns of the pan and the sausage. Brown and crumble the sausage, drain off excess fat if necessary then add the ham and pepperoni. Cook meats together 2 minutes then add peppers and onions and cook 2 or 3 minutes more. Add diced tomatoes and season with salt and pepper. Add chicken stock and bring stoup to a boil. Stir in pasta and cook for 8 minutes. Make croutons while pasta cooks.
In a large skillet heat about 1/4 cup of olive oil, 4 turns of the pan over medium heat. Add garlic and cook 1 minute. Add bread to garlic oil, toss and toast the cubes 5 or 6 minutes. Season the toasty cubes with red pepper flakes, oregano and lots of grated cheese.
Stir arugula into soup just before you serve it up. Ladle up the stoup and float several toasty garlic bread cubes in each bowl. ","[Barolo, Barbaresco, Dolcetto, Valpolicella]" 17860,"Pad Kee Mao 1 ounce Thai chiles 3 cloves garlic
3 tablespoons vegetable oil
8 ounces ground chicken
4 servings cooked noodles of your choice 2 tablespoons oyster sauce
1 tablespoon fish sauce
Pinch sugar
2 cups chopped and blanched broccoli 1 cup chopped and blanched carrots 1 green bell pepper, chopped
1 red bell pepper, chopped
Instructions: Blend the Thai chiles and garlic in a food processor. Heat the oil in a saucepan or wok over medium heat until hot, then stir in the garlic and cl mixture and saute until light brown. Add the ground chicken and saute until cooked through. Stir in the noodles, oyster sauce, fish sauce and sugar and cook for 3 minutes, then stir in the broccoli, carrots and bell peppers and cook for 2 minutes more.
Serve. ","[Syrah, Shiraz, Malbec, Tempranillo]" 17861,"Mixed Berry and Yogurt Parfait 1/3 cup low-fat plain yogurt 1/3 cup fresh or frozen mixed berries 1 tablespoon maple syrup 1 tablespoon Easy Homemade Granola, recipe below 2 tablespoons maple syrup 1 teaspoon extra-virgin raw coconut oil 1/2 cup old-fashioned oats 1/4 cup sliced raw almonds 1/4 cup raw sunflower seeds Kosher salt Nonstick cooking spray Instructions: Fill a small single-serving (6 ounce) container with a third of the yogurt. Top with a third of the berries. Drizzle 1 teaspoon of maple syrup over the berries. Repeat two more times with the rest of the yogurt, berries and maple syrup. Pack the granola separately so that it can be mixed into the parfait when ready to eat. Pack the parfait with an ice pack or frozen juice box so that it stays cold until lunchtime. Heat an oven to 350 degrees F. Heat the maple syrup with the coconut oil in a small skillet over medium-low heat, just to melt the oil. While still warm, toss the maple syrup mixture together with the oats, almonds, sunflower seeds and a pinch of salt in a medium bowl. Spray a baking sheet with the nonstick cooking spray. Spread the granola on the sheet tray in a thin layer. Bake for a total of 20 minutes, tossing the granola halfway through. Let cool to room temperature and store in an air-tight container in the refrigerator for up to 1 month.
","[Chardonnay, Sauvignon Blanc, Riesling, Ros]" 17862,"Wild Rice Pilaf with Nuts and Lemon 1 tablespoon extra-virgin olive oil 1/4 cup pine nuts 1 clove garlic, minced 1 long strip lemon zest 3 sprigs fresh thyme 1 cup wild rice, preferably whole not broken 4 1/2 cups low-sodium chicken broth 2 teaspoons kosher salt, plus more for seasoning 1 bunch scallions (white and green parts), thinly sliced (3/4 cup) Freshly ground black pepper Instructions: In a small saucepan heat the olive oil over medium heat. Add the pine nuts, garlic, zest, and thyme, swirl the pan until the nuts and garlic are beginning to brown, about 2 minutes. Add the wild rice and cook stirring with a wooden spoon until lightly toasted, about 3 more minutes. Stir in the chicken broth and salt. Bring to a boil. Reduce heat to a rapid simmer and cook, stirring occasionally, for 45 minutes to 1 hour. Check the texture of the rice, and continue simmering until tender, if needed. Add more liquid as needed, another 10 to 15 minutes. (Note: The rice should only just begin to crack when done. If it begins to curl it is overcooked. There are numerous varieties of varying qualities, which affect cooking times greatly.) Remove from the heat, scatter the scallions over the surface and fluff with a fork, remove the herb sprigs and lemon zest before serving. Season with salt and black pepper, to taste. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 17863,"Buckwheat Quinoa Crepe 3/4 cup whole-grain wheat flour 1/3 cup buckwheat flour 1/4 cup quinoa, cooked 1/4 teaspoon ground cinnamon 1/4 teaspoon ground cardamom 1/4 teaspoon ground ginger 1 pinch ground nutmeg 4 egg whites 2 cups milk 1 tablespoon honey 1/2 teaspoon vanilla extract 1/2 cup apple juice 3 tablespoons lime juice 1 cup strawberries, hulled and halved 1 cup blackberries, washed 1 cup raspberries, washed Instructions: Make the crepes: in a large bowl, combine the flours, quinoa, cinnamon, cardamom, ginger and nutmeg and whisk well to mix. In a small bowl, whisk the egg whites until frothy. Add the milk, honey and vanilla and whisk to mix. Pour the wet ingredients into the dry ingredients and stir with a wooden spoon or spatula, just until combined. Take care not to over mix or the pancakes will be tough. Cover and refrigerate the batter for at least 30 minutes. To prepare the sauce, in a saucepan add the apple juice and lime juice and simmer over low heat for 5 minutes. Add the berries and remove from the heat. Sweeten, to taste, if necessary and set aside. Spray a griddle or non-stick saute pan with vegetable spray and heat over medium heat. Mix the batter with a spoon and using a ladle, spoon about 3 tablespoons of the batter onto the hot griddle for each crepe and cook until the crape is golden. Turn and cook the other side for 20 to 30 seconds until set. Continue until all of the batter is used. Immediately transfer crepes once cooked to serving plates and spoon the fruit sauce over the top. Note: Crepes can be made ahead of time, wrapped well in plastic and frozen. When ready to use heat them up in a microwave or in a hot dry saute pan or griddle. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 17864,"Simple Syrup, 3 Ways 1 cup sugar 1 cup roughly chopped peeled fresh ginger Peel of 1 tangerine, removed with a vegetable peeler 1 cup sugar 1/2 cup chopped cucumber 2 tablespoons lightly crushed juniper berries 1 tablespoon lightly crushed coriander seeds 1 cup sugar 1 cup smashed raspberries 1 vanilla bean, split Instructions: For the ginger-tangerine simple syrup: Put the sugar, ginger, tangerine peel and 1 cup water in a small saucepan. Bring to a simmer over low heat, lightly muddling the solids and stirring until the sugar dissolves. Let cool completely, discarding the solids. For the gin simple syrup: Put the sugar, cucumber, juniper berries, coriander seeds and 1 cup water in a small saucepan. Bring to a simmer over low heat, lightly muddling the solids and stirring until the sugar dissolves. Let cool completely, discarding the solids. For the raspberry-vanilla simple syrup: Put the sugar, raspberries, vanilla bean and 1 cup water in a small saucepan. Bring to a simmer over low heat, lightly muddling the solids and stirring until the sugar dissolves; simmer 3 minutes. Let cool completely, discarding the solids. ","[Grenache, Pinot Grigio, Sauvignon Blanc, Riesling]" 17865,"Stuffed Potatoes with Lentil Chili 4 russet potatoes (about 8 ounces each) 1 small red onion 1 poblano cl pepper 1 carrot 3 tablespoons extra-virgin olive oil Kosher salt and freshly ground pepper 1 15-ounce can lentils, drained and rinsed 2 teaspoons chili powder 1 teaspoon ground cumin 1 tablespoon tomato paste 1 14.5-ounce can diced fire-roasted tomatoes 1 cup shredded cheddar cheese (about 4 ounces) Instructions: Preheat the oven to 425 degrees F. Prick the potatoes with a fork and microwave until tender, 15 to 20 minutes. Transfer to the oven rack and bake until soft, about 15 minutes. Meanwhile, finely chop the red onion. Put 2 tablespoons chopped onion in a small bowl; cover with cold water and let soak 10 minutes. Drain, pat dry and set aside for topping. Chop the poblano and grate the carrot. Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the remaining red onion, the poblano and carrot; season with salt and pepper. Cook, stirring occasionally, until tender, about 5 minutes. Stir in the lentils, chili powder and cumin; cook until the spices are toasted, about 1 minute. Add the tomato paste and cook, stirring, until the vegetables are coated. Stir in the tomatoes and their juices, 1 1/2 cups water and a large pinch of salt. Simmer, stirring occasionally, until thickened slightly, about 10 minutes. Split the potatoes open. Drizzle with the remaining 1 tablespoon olive oil and season with salt and pepper. Fluff the flesh with a fork. Sprinkle with half the cheese, then top with the chili. Sprinkle with the remaining cheese and the reserved red onion. ","[Syrah, Tempranillo, Garnacha, Barbera]" 17866,"Parsley-Dill Potatoes 2 1/2 pounds medium to large red potatoes 3 tablespoons butter 1/4 cup chopped parsley leaves 1/4 cup chopped dill Salt and pepper Instructions: Using a peeler or a paring knife, peel a 1/2-inch strip around the circumference of each potato. Fill a large saucepan with cold water. Add the potatoes and place them over high heat. Boil potatoes until fork tender, about 15 to 20 minutes. Drain and place the potatoes back into the pan on the burner for 30 seconds to dry them out. Add the butter and toss in the herbs. Season the potatoes with salt and pepper. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 17867,"Potato, Spinach and Tomato Soup 3 cloves crushed or finely chopped garlic 1 large onion, chopped 2 tablespoons extra-virgin olive oil 2 quarts chicken broth 3 pounds all purpose potatoes, peeled and thinly sliced 1 pound fresh triple washed spinach, stems picked and coarsely chopped 1/4 teaspoon nutmeg, grated or ground Salt and pepper 1 (28-ounce) can chunky-style crushed tomatoes or diced tomatoes in puree 1/2 cup grated Parmigiano-Reggiano or Romano Instructions: In a deep pot, saute garlic and onion in oil for 2 or 3 minutes. Add broth and bring liquid to a boil. As you slice potatoes, add them carefully to the broth. Cook potatoes 20 minutes, stirring occasionally. The potatoes will begin to break up and thicken broth as the soup cooks. Stir in spinach in bunches as it wilts into soup. Season soup with nutmeg, salt and pepper, to your taste. Stir in tomatoes and heat through, 1 or 2 minutes. Remove pot from the stove to a trivet. Stir grated cheese into your soup and serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 17868,"The Kitchen Family Sunday Sauce 1 pound ground meatloaf mix (ground pork, beef and veal) 1/2 cup plain dried breadcrumbs 1/2 cup freshly grated Parmesan 1/3 cup finely chopped fresh parsley 1 teaspoon kosher salt 1/8 teaspoon crushed red pepper flakes 1 large egg, lightly beaten 3 tablespoons olive or canola oil 3 tablespoons olive oil 1 pound pork bones (neck or rib) 1 pound sweet or spicy Italian sausage links 2 small onions, small dice 1 tablespoon dried parsley or Italian seasoning Kosher salt and freshly ground black pepper 5 medium cloves garlic, very thinly sliced 1/4 teaspoon crushed red pepper flakes One 6-ounce can tomato paste Three 28-ounce cans whole tomatoes, preferably San Marzano, pured in a blender, cans reserved 1 teaspoon sugar 16 fresh basil leaves, torn 1 pound your favorite pasta, cooked Grated Parmesan 1 loaf crusty Italian bread Instructions: For the meatballs: Spread the ground meat mixture in the bottom of a large bowl (or on a sheet pan). Add the breadcrumbs, Parmesan, parsley, salt, red pepper flakes and egg. Use your hands to lightly mix all of the ingredients together, being careful not to overmix. Roll the mixture into balls (2 to 2 1/2 inches in diameter). You should get about 10 meatballs. Place the meatballs on a sheet pan in the fridge to rest for about 30 minutes. Cook the meatballs: Heat a large skillet over medium-high heat. Add the oil. Working in batches if necessary, cook the meatballs in a single layer, spreading them apart so as to not overcrowd the skillet. Cook, rotating the meatballs every couple of minutes to brown all sides, 8 to 10 minutes. Use a slotted spoon or spatula to remove them to a clean sheet pan or plate. Set aside. For the sauce: While the meatballs are cooking, heat a large pot over medium-high heat. Add the oil and let it start to smoke slightly. Add the pork bones and sear until browned, 3 to 4 minutes per side. Remove from the pot and place on a plate or sheet pan. Add the sausage to the pot and brown, 2 to 3 minutes per side. Remove from the pot and add to the pork bones. Reduce the heat to medium-low and add the onions, dried parsley or Italian seasoning, and salt and pepper. Cook, stirring occasionally, until softened and lightly golden, 6 to 8 minutes. Add the garlic and red pepper flakes and let cook until the garlic almost liquifies in the pot, about 2 minutes. Add the tomato paste and cook, stirring frequently, about 3 minutes. Add the pured tomatoes. Add 1 1/2 cups water to the tomato cans and swirl them around to rinse off the residual tomato that clings to the sides. Add the tomato water to the pot along with the sugar and half the basil. Season with a large pinch of salt and some pepper. Give the pot a good stir, then add the seared pork bones, sausage and meatballs. Bring to a simmer, then turn the heat down to low. Place a lid on top of the pot, but don\u2019t cover it completely; leave a small opening to allow some steam to escape. Cook, stirring occasionally, until the sauce has thickened a bit and the meat is tender, 3 to 4 hours. Taste the sauce for seasoning and add more salt if needed. Add the remaining fresh basil and stir gently. Serve the sauce and meat over your favorite pasta with grated cheese on the side and with a loaf of crusty Italian bread. ","[Chardonnay, Pinot Grigio, Barbera, Garnacha]" 17869,"Potted Beef with Pears and Cipollini Onions and Horseradish Cream Kosher salt 2 pounds cipollini onions (about 2 sacks) or 1 1/2 pounds red or yellow pearl onions 3 pounds stew beef or beef chuck, cut into 2- to 2 1/2-inch pieces
Freshly ground black pepper
2 to 3 tablespoons vegetable or olive oil
3 tablespoons butter
2 tablespoons chopped fresh thyme
1 teaspoon ground allspice
Pinch ground cloves
Freshly grated nutmeg
2 teaspoons honey
1/2 cup dry sherry
1 1/2 to 2 cups beef stock
4 large underripe brown-skin pears, peeled and cut into 4 to 6 wedges each
1 cup sour cream or creme fraiche
1/4 cup finely chopped chives 1/4 cup heavy cream
3 tablespoons prepared horseradish, such as Gold's
Instructions: Preheat the oven to 325 degrees F. Bring a medium pot of water to boil for the onions. Salt the water and boil the onions for 5 minutes. Then drain the onions and cool to handle. Peel the onions by squishing the root end out of the skins. Bring the beef to room temperature and pat dry with paper towels. Sprinkle with salt and pepper. Heat the oil over medium-high heat in a large Dutch oven and add the beef in batches, browning until deeply caramelized all over. Repeat until all the beef has been browned, adding more oil when necessary. Remove the browned meat to a plate, covered with foil and reserve for later use. Reduce the heat to medium-low and add the butter to the same pot used for browning the meat. When the butter foams, add the onions to the pot. Season with salt and pepper, and add in the thyme, allspice, cloves and some nutmeg. Cook until light caramel in color, 20 to 25 minutes, stirring occasionally. Drizzle in the honey. Then add the sherry to deglaze the pan. Next, add the stock and the browned beef. Cover and roast in the oven for 1 hour 15 minutes. Add the pears and stir to combine. Roast until the beef is tender, 45 minutes to 1 hour more. Cool and store in the refrigerator for a make-ahead meal. When ready to serve, reheat the potted beef in a 325 degrees F oven or on the stove-top, covered over medium-low heat. Stir up the sour cream with the chives, heavy cream and horseradish. Season with salt and pepper. Serve atop the beef and onions with pears. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 17870,"Camouflage Salad 3 tablespoons low-sodium soy sauce 2 tablespoons rice wine vinegar
1 tablespoon sesame seeds, toasted 1 teaspoon honey
1 teaspoon sesame oil
1/4 cup canola oil
1 head napa cabbage, shredded
2 cups frozen shelled edamame beans, thawed
6 scallions, sliced
1 tablespoon chopped fresh cilantro
Instructions: Whisk together the soy sauce, rice wine vinegar, sesame seeds, honey and sesame oil in a large bowl. Whisk in the canola oil. Add the cabbage, edamame, scallions and cilantro and toss to coat. Transfer to a serving platter. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 17871,"Mary Poppers 2 cups tomato juice 1/2 cup mezcal 1/4 teaspoon grated lime zest, plus the juice of 1 lime 1/4 teaspoon grated orange zest, plus the juice of 1/2 orange 2 to 3 teaspoons adobo (from a can of chipotle cl peppers) 1/2 teaspoon dried oregano (preferably Mexican) 6 frozen jalapeno poppers 1/4 cup roughly crushed tortilla chips 1/2 teaspoon chili powder Kosher salt 1 tablespoon unsalted butter 2 6-inch flour tortillas 3 thin slices muenster cheese Pickled jalapeno slices, for garnish Instructions: Preheat the oven to 425 degrees F. Mix the tomato juice, mezcal, lime juice, orange juice, adobo and oregano in a small pitcher; set aside. Arrange the jalapeno poppers on a baking sheet. Bake until golden brown, turning halfway through, about 15 minutes. Meanwhile, place the tortilla chips in a resealable plastic bag and finely crush with a skillet or rolling pin. Mix with the chili powder, lime zest, orange zest and ? teaspoon salt in a small shallow bowl; set aside. Melt 1/2 tablespoon butter in a small nonstick skillet over medium-high heat. Add 1 tortilla, then cover with the cheese and the remaining tortilla. Cook until golden on the bottom, about 2 minutes. Flip, adding the remaining 1/2 tablespoon butter to the skillet, and cook until the tortilla is golden and the cheese is melted, 2 to 3 more minutes. Transfer to a cutting board and cut into 6 wedges. Thread the jalapeno poppers, quesadilla wedges and some pickled jalapeno slices onto the top half of two 12-inch wooden skewers. Moisten the rim of 2 pint glasses and press in the tortilla chip mixture. Fill the glasses with ice and the tomato juice mixture. Garnish with the skewers. ","[Tequila, Mezcal, Pinot Noir, Grenache]" 17872,"Simple Broccoli Stir-fry 1 large bunch broccoli (about1 1/2 pounds) 2 tablespoons soy sauce 1 tablespoon cornstarch 1 teaspoon sugar 2 tablespoons plus 1 teaspoon vegetable or peanut oil 1 scallion, chopped 2 to 3 cloves garlic, chopped (about 2 teaspoons) 1-inch piece ginger, peeled and chopped (about 2 teaspoons) Pinch to 1/4 teaspoon crushed red pepper flakes 1/4 teaspoon toasted sesame oil Cooked white or brown rice, for serving Instructions: Trim the florets off the broccoli, and cut into 1- to 1 1/2-inch pieces. Peel the broccoli stalks with a vegetable peeler to remove the tough outer skin, and slice 1/4 inch thick on the diagonal. Set aside. Whisk together 1/2 cup water, soy sauce, cornstarch and sugar in a small bowl. Set aside. Heat a large wok over high heat. Add 2 tablespoons of the vegetable oil, and swirl to coat the wok. Once the oil begins to smoke, add the broccoli florets and stems. Cook, stirring constantly, until browned around the edges, about 2 minutes. Add 2 tablespoons of water to steam the broccoli, and cook, stirring constantly, until tender, about 2 minutes more. Push the broccoli to the edges of the pan, forming an empty well in the center. Add the remaining 1 teaspoon vegetable oil, then the scallions, garlic, ginger and pepper flakes, and stir until aromatic, 30 to 45 seconds. Add the soy mixture, and stir until the sauce has thickened and the broccoli is coated, about 30 seconds. Remove from the heat, add the sesame oil and stir to coat. Serve with rice. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 17873,"Asian-Style Mussels 1 tablespoon peanut oil 3 medium shallots, thinly sliced 2 tablespoons sliced peeled fresh ginger 4 cloves garlic, smashed 1 stalk fresh lemongrass, sliced and smashed 1 serrano or Thai bird chili, minced with seeds 1/2 cup water 2 tablespoons Southeast Asian fish sauce 1 tablespoon light brown sugar 4 dozen large mussels (about 2 1/2 pounds), rinsed and beard removed 1/4 cup freshly squeezed lime juice (about 2 limes), plus wedges for garnish 3 tablespoons fresh cilantro leaves 3 tablespoons fresh mint leaves Instructions: Heat the oil a large skillet, with a lid, over medium heat. Add the shallots, ginger, garlic, lemongrass, and chili, and stir-fry until golden and aromatic, about 3 minutes. Add the water, fish sauce, and sugar, stir and bring to a simmer. Add the mussels, cover and steam until they open and plump slightly, about 5 minutes. Discard any mussels that do not open. Stir in the lime juice, cilantro, and mint leaves. Divide the mussels and broth evenly among the bowls. Serve. ","[Sauvignon Blanc, Pinot Grigio, Riesling, Sparkling Shiraz]" 17874,"Ricotta Pancakes 1/2 cup all-purpose flour 1 tablespoon sugar Pinch kosher salt Zest of 1/2 lemon 1 1/2 cups ricotta cheese 4 farm fresh large eggs, separated Butter, for griddle Instructions: Heat a nonstick griddle to medium-high heat. Mix together the flour, sugar, salt, lemon zest, ricotta, and yolks in a large bowl until thoroughly combined. Beat the egg whites in a separate bowl until stiff. Fold the egg whites into the ricotta mixture. Spread some butter on the hot pancake griddle. Ladle 1/2-cup size pancakes onto the hot griddle and cook for about 2 minutes per side, until golden. Keep pancakes warm in a 200 degree F oven before serving. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 17875,"Slow-Cooker Pineapple Upside-Down Cake 10 tablespoons unsalted butter, softened, plus more for greasing insert 1/2 cup firmly packed light brown sugar 2 tablespoons dark rum 1/2 ripe pineapple, peeled, cored and cut into 1/4-inch-thick slices 1 cup all-purpose flour 1/2 cup pecans, toasted and finely chopped 3/4 teaspoon baking powder 1/2 teaspoon ground cinnamon 1/4 teaspoon freshly grated nutmeg Fine salt 2/3 cup granulated sugar 2 large eggs, at room temperature 1 teaspoon pure vanilla extract 2 tablespoons whole milk 1/2 cup heavy cream 1 tablespoon confectioners' sugar 1 tablespoon chopped maraschino cherries, plus whole for garnish Instructions: Butter the inside of a 4-quart slow cooker insert. Line it completely with a double layer of foil, then butter the foil. Cut up 4 tablespoons of the butter and sprinkle in the bottom of the insert, along with the brown sugar and rum. Arrange the pineapple slices in overlapping circles to completely cover the bottom of the insert; press into the sugar mixture. Combine the flour, pecans, baking powder, cinnamon, nutmeg and 1/2 teaspoon salt in a medium bowl. Combine the remaining 6 tablespoons butter and the granulated sugar in the bowl of a stand mixer fitted with a paddle attachment (or in a large bowl if using a hand mixer) and beat on medium-high speed until light and fluffy, about 3 minutes. Scrape down the sides of the bowl and beat in the eggs and vanilla until incorporated. Reduce the speed to low and beat in the flour mixture until just incorporated. Add the milk, increase the speed to medium-high and beat until smooth, about 30 seconds. Evenly spread the batter over the pineapples in the slow cooker. Drape a double layer of paper towels over the top of the slow cooker (without touching the cake) to prevent condensation from dripping from the cover onto the cake. Cover and cook on low until a toothpick inserted in the center comes out clean, 3 to 4 hours. Turn off the slow cooker and let the cake rest for 20 minutes. Lift the cake by the foil and place on a rack to cool (it can be served warm or at room temperature). Carefully invert onto a platter and peel off the foil. Whip the cream until soft peaks form. Fold in the confectioners' sugar and chopped cherries. Serve slices of cake with a dollop of whipped cream and a cherry on top. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 17876,"Chilled Carrot Soup 1 tablespoon olive oil 1 tablespoon coriander seeds 1 tablespoon cumin seeds 1/4 cup freshly sliced ginger 1 onion, sliced 1 jalapeno, sliced 2 cups orange juice 2 cups coconut milk 4 cups chicken stock 1 pound peeled and sliced carrots 1 cup creme fraiche, for garnish 1 cup fresh cilantro leaves, for garnish Instructions: In an 8-quart saucepan, heat 1 tablespoon of olive oil over medium heat. Add the coriander and cumin seeds and saute until fragrant, about 2 minutes. Add the ginger, onion, and jalapeno and sweat for 4 minutes. Add all liquid ingredients and bring to simmer. Add the carrots and simmer for 2 hours. Remove from heat and puree using an immersion blender or regular blender. Strain twice through a fine-mesh sieve, pushing through all the solids with a rubber spatula. Chill in the refrigerator for 2 hours. Garnish with creme fraiche and cilantro and serve. ","[Riesling, Gewrztraminer, Pinot Grigio, Sauvignon Blanc]" 17877,"Pistachio, Cherry and Chocolate Tart 1/2 stick unsalted butter, chilled, cut into 1/2-inch pieces, plus more for greasing pan Eight 4 1/2-inch-long plain or almond biscotti cookies, coarsely broken (about 5 1/2 ounces) 1/4 cup packed dark brown sugar 3/4 cup cherry preserves or jam, such as Bonne Maman
12 ounces semisweet chocolate chips, such as Ghiradelli 1 cup heavy cream 1/2 cup dried cherries 3/4 cup chopped shelled pistachio nuts Salt flakes, such as Maldon, optional Instructions: For the crust: Preheat the oven to 350 degrees F. Butter the bottom and sides of a 9-inch springform pan. Combine the biscotti, butter and sugar in a food processor. Blend until the mixture forms moist crumbs that stick together when pressed. Firmly press the crumbs into the bottom of the prepared pan. Bake until golden and feels firm to the touch, about 15 minutes. Cool to room temperature, about 20 minutes. Spread the cherry preserves over the cooled crust leaving a 1/2 to 1-inch border. For the filling: Place the chocolate chips in a medium bowl. Heat the cream in a medium saucepan over medium heat to just below a boil. Remove the pan from the heat and pour the cream over the chocolate chips. Stir until the chocolate is melted and the mixture is smooth. Add the dried cherries and 1/2 cup of the pistachios. Pour the chocolate filling over the cherry preserves and sprinkle the remaining 1/4 cup pistachios on top. Refrigerate for at least 5 hours or preferably overnight.
Loosen the tart from the sides of the pan by running a thin metal spatula around the edge. Unmold the tart and transfer to a serving plate. Sprinkle with a pinch of salt flakes, if using. Cut into wedges and serve. ","[Chardonnay, Pinot Grigio, Riesling, Sparkling Brut]

" 17878,"Spicy Ginger and Coconut Edamame Dip Kosher salt One 12-ounce bag frozen shelled edamame, thawed 3/4 cup lite coconut milk 1 whole scallion, coarsely chopped 2 teaspoons grated peeled fresh ginger 1 tablespoon fresh lime juice 4 to 6 teaspoons Sriracha, plus more for serving Rice crackers, for dipping Snow peas, radishes, cucumber slices and carrot sticks, for dipping Instructions: Bring a medium pot of water to a boil and add a generous pinch of salt. Add the edamame and cook until tender and bright green, about 5 minutes. Drain and cool under cold running water; drain again. Transfer the edamame to the bowl of a food processor and add the coconut milk, scallion, ginger, lime juice, 4 teaspoons of the Sriracha, 1 teaspoon salt and 1/4 cup water. Process until you have a fairly smooth paste, about 1 minute. Taste the dip and add more salt and the remaining 2 teaspoons Sriracha if you like. Serve immediately, or cover and refrigerate up to 1 day. Transfer the dip to a serving bowl and top with a drizzle of Sriracha. Serve with rice crackers and assorted vegetables for dipping. ","[Chardonnay, Sauvignon Blanc, Riesling, Chenin Blanc]" 17879,"Elotes Corn Pudding 4 tablespoons unsalted butter, melted, plus an additional 1 tablespoon for greasing pan One 2-pound bag frozen corn, thawed 4 large eggs 1 cup mayonnaise Zest and juice of 3 limes 1 teaspoon chipotle pepper flakes or cayenne pepper 1/3 cup granulated sugar 1/3 cup dark brown sugar 1 1/2 cups Cojita (or Parmesan if not available)
1 cup all-purpose flour 1 tablespoon baking powder 1 1/2 teaspoons kosher salt 3/4 teaspoon ground pepper 2/3 cup chopped fresh cilantro
1 bag microwave buttered popcorn 1 tablespoon Tajin spice Instructions: Preheat the oven to 350 degrees F. Grease a 9-by-13-inch casserole dish with softened butter or cooking spray and set aside. Put corn, eggs, mayonnaise, butter, lime zest and juice, chipotle flakes, granulated sugar, brown sugar and 1 cup Cojita in the bowl of a food processor. Pulse in short bursts to break up the corn, about 1 minute, then process for 3 full minutes, stopping occasionally to scrape down the sides of the bowl with a silicone spatula. Add the flour, baking powder, salt, pepper and half the cilantro and again pulse in short bursts until just combined. Pour into the casserole dish, using the spatula to smooth, and bake uncovered until the pudding is barely set and a bit jiggly in the center, 40 to 45 minutes.
Just before the 40 minute mark, microwave the popcorn according to package directions, then empty the bag into a large bowl. Add the Tajin spice, remaining cilantro and 1/4 cup Cojita. Stir with a heavy wooden spoon or potato masher, roughly crushing the popcorn.
Top the pudding with the crushed popcorn, gently pressing it into the top with your hands (you may not use it all, depending on how thick of a popcorn crust you want). Sprinkle with the remaining 1/4 cup Cojita and return to the oven, 10 minutes more. Allow to rest for 10 to 15 minutes before serving. ","[Chardonnay, Sauvignon Blanc, Riesling, GSM]" 17880,"Pops' Singapore Noodles 1 pound thin rice noodles, soaked in cold water for 2 hours, and drained 1 pound baby shrimps, without shells, deveined, rinsed and drained 1 skinless chicken breast, 1/4-inch strips 1/4 cup white wine 2 tablespoons thin soy sauce 1 tablespoon cornstarch 1/2 teaspoon ground white pepper Canola oil, to cook 1 tablespoon minced ginger 1/2 cup scallions batons, 1-inch lengths 1 tablespoon minced garlic 1/2 pound bean sprout, picked 1 red bell pepper, julienned 1 onion, julienned 2 eggs, lightly scrambled 2 tablespoons Madras curry powder Salt and white pepper to taste Instructions: Marinate shrimp and sliced chicken together in soy sauce, wine, cornstarch and white pepper for 20 minutes. In a hot wok coated well with oil, stir fry ginger, scallions and garlic. Add marinated shrimp and chicken to oil and stir fry quickly for 30 seconds to one minute. Remove shrimp and chicken and set aside. Use same oil to stir fry bean sprouts, peppers and onions. Season and cook for 1 minute and set aside. Wipe out wok and coat well with oil. When oil is smoking hot, add 2 beaten eggs and rotate the pan so as to quickly spread the eggs into a pancake shape. While the egg is still partially fluid, add rice noodles to the wok. Stir and fold noodles and the eggs should be broken up into small pieces and dispersed uniformly. Continue to stir to avoid noodles from sticking to the pan. Add curry powder and check for seasoning. When noodles are steaming hot, add back shrimp, chicken and vegetables to the noodles and continue to mix and stir until everything is steaming hot.
PLATING Serve family style on an oval platter. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 17881,"Spicy Lamb Bolognese 2 tablespoons butter 2 tablespoons olive oil, plus more for serving 1 carrot, peeled and finely chopped
1 stalk celery, finely chopped
1 onion, finely chopped
Kosher salt 12 ounces ground beef chuck
12 ounces ground lamb
1/4 cup tomato paste
1 teaspoon Calabrian chili paste
1/2 teaspoon red pepper flakes
1 clove garlic, chopped
1/2 cup whole milk
1 cup dry red wine, such as Chianti
1 bay leaf
One 3-inch Parmesan rind plus 1/3 cup freshly grated Parmesan One 28-ounce can whole San Marzano tomatoes, crushed by hand
Creamy Polenta with Spinach, recipe follows, for serving 2 cups low-sodium chicken broth 2 tablespoons olive oil
2 cloves garlic, smashed and peeled
3/4 cup quick-cook polenta
Kosher salt
1 cup freshly grated Parmesan, plus more for serving 1/2 cup (4 ounces) mascarpone cheese
1/2 cup freshly grated pecorino cheese
3 tablespoons unsalted butter
5 ounces baby spinach, roughly chopped
Instructions: Heat a medium Dutch oven over medium heat. Add the butter and oil and warm until the butter is melted. Add the carrots, celery, onions and 1/2 teaspoon salt. Cook, stirring often, until the vegetables are soft but have no color, about 6 minutes. Add the beef and lamb and cook, breaking apart the meat with a wooden spoon, until the meat is cooked through and no longer pink, about 5 minutes. Stir the tomato paste, chili paste, red pepper flakes and garlic into the meat mixture. Cook the tomato paste, stirring often, about 2 minutes. Add the milk. Bring to a simmer and cook, stirring occasionally, until the milk is almost entirely evaporated, about 20 minutes. Add the wine, bay leaf, Parmesan rind, tomatoes and 1/2 teaspoon salt. Bring to a simmer and reduce the heat to low to just maintain a gentle simmer. Simmer the sauce, stirring occasionally to prevent sticking, 1 1/2 to 2 hours. Skim the oil from the surface. Spoon the sauce over the Creamy Polenta with Spinach, reserving any extra to serve on the side. Serve with the Parmesan sprinkled over the top and a drizzle of olive oil. In a Dutch oven, bring the chicken broth, oil, garlic and 1 1/2 cups water to a boil over medium-high heat. Reduce the heat to medium low and whisk in the polenta. Season with 1/2 teaspoon salt and cook, stirring occasionally with a wooden spoon, about 10 minutes. Stir in the Parmesan, mascarpone, pecorino and butter. Cook, stirring often, about 5 minutes. Fold in the spinach and cook until wilted, about 5 minutes longer. Add 1/4 cup water if the mixture gets too thick. Pour the polenta onto a large board or platter. Serve with grated Parmesan over the top. ","[Barolo, Barbaresco, Dolcetto, Valpolicella]" 17882,"Carrot and Parsnip Swirl 3 pounds parsnips, peeled 1 1/2 pounds potatoes, peeled 2 tablespoons chopped garlic Water, just enough to cover vegetables Salt and white pepper 3 pounds carrots, peeled 1 1/2 pounds potatoes, peeled 1 teaspoon chopped ginger Salt and white pepper 3 tablespoons butter 1/4 cup heavy cream 2 tablespoons maple syrup Instructions: Chop the parsnips into 1-inch pieces. Cut the potatoes into pieces slightly smaller. Place parsnips, potatoes, garlic, and water to cover, in a large pot. Add some salt and white pepper. Cover and bring to a boil, reduce heat and simmer until soft, about 20 minutes. Chop the carrots into 1-inch pieces. Cut the potatoes into 2-inch pieces. Place the carrots, potatoes, ginger and water in a pot. Add some salt and white pepper. Bring to a boil, reduce heat and simmer until soft, about 30 minutes. For each batch: Drain water from cooked vegetables and puree, doing white-colored vegetables first, through a food mill adding the butter, the heavy cream, salt, and white pepper to both batches. Add 2 tablespoons maple syrup to the carrot puree. Stir each batch in its own bowl until all ingredients are incorporated. Wrap 1-cup of each batch in plastic wrap to form a \bullet\ shape, continuing until all the batches are used. You can make these ahead and microwave them just before dinner. Scoop a hot bullet into a pastry bag and pipe into a casserole dish, repeating with rest of bullets. Note: A viewer, who may not be a professional cook, provided this recipe. The FN chefs have not tested this recipe and therefore, we cannot make representation as to the results. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 17883,"Vegan Broccoli Cheddar Soup 2 tablespoons extra-virgin olive oil 1 medium carrot, medium dice 1 small stalk celery, medium dice 1 small yellow onion, medium dice Kosher salt and freshly ground black pepper 1/2 teaspoon smoked paprika 3 cloves garlic, minced 1 small Yukon gold potato, peeled and diced medium 1/4 teaspoon turmeric, optional 4 cups vegetable broth 1 cup raw cashews, soaked and drained (see Cook's Note) 3 tablespoons nutritional yeast 1 teaspoon apple cider vinegar 1 teaspoon Dijon mustard 16 ounces frozen broccoli florets 1 tablespoon lemon juice, optional Assorted toppings, such as chopped fresh parsley, sliced chives, shredded vegan cheese, vegan croutons, and/or smoked paprika Instructions: Heat a large, heavy-bottomed pot or Dutch oven over medium heat. Add 2 tablespoons of the olive oil along with the carrot, celery, onion and 1/2 teaspoon kosher salt. Saute, stirring occasionally, until the vegetables are tender, 5 to 7 minutes. Add the smoked paprika, garlic, potato and turmeric if using. Saute, stirring, until fragrant, about 1 minute. Add the vegetable broth and bring to a boil. Reduce to a simmer and cook until the potato is tender, about 15 minutes. Allow the soup to cool briefly and then transfer to a blender along with the cashews, nutritional yeast, vinegar, Dijon and 1 teaspoon kosher salt. Blend until smooth. Meanwhile, cook the broccoli in the microwave according to package instructions. Add the steamed broccoli to the contents of the blender and pulse until incorporated but with bits of broccoli still visible. Return the soup mixture to the pot and return to a simmer. If the consistency is too thick, add some water to adjust. Taste and add salt if desired. Finish with a sprinkle of pepper and the lemon juice if using. Serve with desired toppings. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 17884,"Grilled Stuffed Cheeseburger Buns 1/4 cup ketchup 1/4 cup mayonnaise 1/4 cup chopped dill pickle chips (about 10 pickles) 2 tablespoons yellow mustard 8 ounces lean (93/7) ground beef 4 slices American cheese, chopped (about 1/2 cup) 1/2 small red onion, finely chopped Kosher salt and freshly ground black pepper 1 pound store-bought pizza dough, at room temperature 1 tablespoon olive oil 1 tablespoon sesame seeds Instructions: Whisk the ketchup, mayonnaise, pickles and mustard in a small bowl until well combined. Cover and refrigerate until ready to serve. Mix the ground beef, American cheese, red onion, 1 teaspoon salt and a few grinds of pepper in a medium bowl until well combined. Form the mixture into 8 small patties, each about 1 ounce and 2 inches in diameter. Divide the pizza dough into eight 2-ounce pieces. Working with one piece at a time, press the dough into a 4-inch round and place 1 cheeseburger patty into the center. Fold the edges of the dough over the patty, pinching it together in the center tightly so that the patty is completely covered and there is no gap for any cheese to spill out when cooking. Repeat with the remaining dough and patties. Refrigerate, covered, until ready to grill, up to 1 day. Place a 12-inch cast-iron skillet onto the grill and prepare the grill for medium heat (about 350 degrees F). Once preheated turn the burner underneath the skillet off. Brush the tops of the buns with the olive oil and sprinkle with the sesame seeds. Place the buns into the heated cast-iron skillet, spacing them apart so none of them are touching. Cover the grill and cook, using grilling tongs to pick up and reposition the buns occasionally so they don\u2019t burn on the bottom, until the buns are golden brown and cooked through, 20 to 25 minutes. Let the buns cool for at least 15 minutes before serving with the special sauce on the side. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 17885,"Greek Pasta Salad with Feta and Olives Kosher salt and freshly ground black pepper 1/3 cup olive oil 2 tablespoons red wine vinegar 1 small shallot, minced 1 teaspoon dried oregano 8 ounces dried ziti 1 cup chopped cucumber 1/2 cup crumbled feta 1/4 cup chopped flat-leaf parsley 1/4 cup pitted Kalamata olives, chopped 2 medium vine-ripe tomatoes, chopped Instructions: Bring a large pot of salted water to a boil. Whisk together the olive oil, vinegar, shallot, oregano, 1/2 teaspoon salt and a few grinds of pepper in a large bowl. Add the pasta to the boiling water and cook according to the package directions. Drain and rinse under cold water to cool; add to the bowl with the dressing. Add the cucumber, feta, parsley, olives and tomatoes to the bowl and toss to combine. Season with salt and pepper. The pasta salad is best if served right away. ","[Vermentino, Sauvignon Blanc, Grner Veltliner, Albari?o]" 17886,"Basic Vinaigrette 1/4 cup vinegar 1 tablespoon Dijon mustard Kosher salt and freshly ground pepper 3/4 cup extra-virgin olive oil (or 1/2 cup olive oil and 1/4 cup vegetable oil) Instructions: Whisk the vinegar, mustard, 1/4 teaspoon salt and a few grinds of pepper in a large bowl until combined. Slowly drizzle in the oil in a steady stream, whisking constantly, until the dressing is emulsified and smooth. (If you're using a vinegar high in acid, you might need to add a little more oil to taste.) Refrigerate any leftovers. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 17887,"Olive Oil Poached Salmon 3 cloves garlic, smashed 1 small bunch fresh thyme 1 lemon, peel removed in wide strips with a veggie peeler 1 tablespoon coriander seeds 2 bay leaves 1 quart extra-virgin olive oil 4 (6-ounce) salmon fillets Kosher salt Instructions: Place the aromatics-the garlic, thyme, lemon zest, coriander, and bay leaves-in cheesecloth. Tie into a sachet. Add the oil to a large straight-sided saute pan and toss in the sachet. Bring the pan to a medium heat and let simmer for 15 minutes.
Let the salmon come to room temperature and season generously with salt. Add the salmon fillets to the pan with the olive oil. Let the fish cook in the oil for 15 to 17 minutes. Remove from the oil with a fish spatula to a plate before serving. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 17888,"Quick Cabbage with Bacon and Apples 8 ounces thick-cut bacon One 2-pound head red cabbage, sliced thinly (about 12 cups) 1/4 cup apple juice
1 tablespoon honey
1 tablespoon apple cider vinegar
1 Gala apple, thinly sliced
Kosher salt and freshly ground black pepper
4 scallions, finely chopped
Instructions: Spread the bacon out in a large nonstick saute pan. Place over medium-high heat and cook until crispy, about 6 minutes per side. Remove the bacon and place on a paper towel-lined plate, leaving the fat in the pan. Once cool to the touch, crumble the bacon into bite-sized pieces. Reduce the heat to medium and add the cabbage to the pan. Cook, stirring frequently, until slightly wilted, about 4 minutes. Pour the apple juice, honey and vinegar around the sides of the pan. Cook, stirring occasionally, until the liquid has cooked off, 2 to 3 minutes more. Add the apples and sprinkle with 1 teaspoon salt and 3/4 teaspoon black pepper. Toss to combine. Turn off the heat and stir in the scallions and crumbled bacon. Transfer to a serving platter and serve warm. ","[Chardonnay, Riesling, Sauvignon Blanc, Pinot Grigio]" 17889,"California Caponata 2 cloves garlic, smashed 1 teaspoon capers 3 to 4 anchovy fillets
1 tablespoon avocado oil Sea salt 3/4 cup chopped fresh parsley leaves
1/4 cup chopped fresh basil leaves
2 tablespoons extra-virgin olive oil
1/4 teaspoon red pepper flakes
Freshly ground black pepper
2 tablespoons extra-virgin olive oil 2 medium eggplants, diced
2 small zucchini, diced
1 poblano cl, diced small 1 pint cherry tomatoes, halved crosswise 1 small onion, diced small Sea salt 3 cloves garlic, minced
1 teaspoon honey
1 teaspoon red wine vinegar
Instructions: For the salsa verde: Combine the garlic, capers, anchovies, avocado oil and some sea salt in a mortar and pestle. Grind to a paste; then add the parsley, basil, olive oil, pepper flakes and some black pepper. Taste and adjust the seasoning. Set aside. For the caponata: Heat the olive oil in a large cast-iron pan over medium-high heat. Add the eggplant, zucchini, poblano, tomatoes and onion. Sprinkle with sea salt and saute until the vegetables have softened and begun to brown, about 10 minutes. Stir in the garlic and cook for another minute. Turn off the heat and mix in the honey and vinegar, and the salsa verde. Serve warm or at room temperature. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 17890,"Pizza Braid One 8-ounce can tomato sauce 1 teaspoon dried basil 1 teaspoon dried oregano 1/4 teaspoon garlic powder Kosher salt 1 pound pizza dough All-purpose flour, for dusting 1 cup shredded whole-milk mozzarella 2 ounces sliced pepperoni (about 32 slices), cut into quarters 1 large egg, beaten with a splash of water Instructions: Preheat the oven to 375 degrees F and line a baking sheet with parchment. Combine the tomato sauce, basil, oregano, garlic powder and 1/2 teaspoon salt in a microwave-safe bowl and stir until smooth. Microwave the sauce, stirring halfway through, until hot, 1 1/2 to 2 minutes. Let cool to room temperature. Put the pizza dough on a lightly floured work surface and roll into a 10-by-14-inch rectangle. Spread 3 tablespoons of the pizza sauce evenly over the dough and sprinkle with the mozzarella and pepperoni pieces. Working from one long side, roll up the rectangle like a jelly roll and position it seam-side down on a cutting board. Use a paring knife to trim the ends of the dough log, then cut the log in half lengthwise. Lay the 2 halves cut-side up next to each other and twist them together into a tight loaf about 12 inches long. Transfer the twisted dough to the prepared baking sheet and brush gently all over with the egg mixture. Bake until the bread is golden brown and the cheese is melted in the center, 30 to 32 minutes. Transfer the braid to a cutting board, cut into slices and serve with the remaining pizza sauce for dipping. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 17891,"Boo's Smoky Chicken Patties on Buttered Toast 1 1/2 pounds ground chicken breast 1 tablespoon smoked sweet Hungarian paprika, available on spice aisle in small cans*, a palmful 1 1/2 tablespoons grill seasoning blend (recommended: Montreal Steak Seasoning by McCormick) 1/4 to 1/3 cup chopped parsley, a couple of handfuls of leaves, chopped 1/2 medium yellow skinned onion 4 cloves garlic, finely chopped 2 tablespoons extra-virgin olive oil, 2 turns of the bowl 8 slices sandwich white or whole-wheat bread 2 to 3 tablespoons butter, softened 2 cups chopped baby spinach, watercress or arugula (Boo would skip the greens) Instructions: Heat a large nonstick skillet over medium high heat. Place chicken in a bowl and add the smoked paprika, grill seasoning and parsley to it. Using a hand held grater or microplane, grate the onion into the chicken. (Boo liked onion juice and its flavor, but she did not like big pieces of onion). Add the garlic (Boo LOVED garlic!) and mix to combine. Make a mini patty, the size of a quarter, and cook it up, a minute on each side, to taste and check seasonings. If you want it really smoky, like Boo, you can adjust the seasonings accordingly. Drizzle the chicken mixture with about 2 tablespoons extra-virgin olive oil and form 4 large thin patties then place them in the pan. Cook patties 5 minutes on each side. Toast bread slices and spread liberally with softened butter. Serve patties on buttered toast with some chopped dark greens. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 17892,"Crispy Pata One 3- to 4-pound pork leg with foot attached (lacones) 1 cup sugar cane vinegar
1/2 cup minced garlic
1/2 cup fish sauce
1/4 cup kosher salt
2 ounces baking powder
2 tablespoons whole peppercorns
5 bay leaves
2 stalks lemongrass, cut into 2-inch pieces
Sawsawan Sauce, recipe follows Tinimtim Green Chili, recipe follows Quick Kimchi Cabbage, recipe follows 1 cup soy sauce 1 cup cane vinegar
1 cup spiced vinegar
2 ounces sliced green onions
1 1/2 ounces fish sauce
1 tablespoon garlic
Pinch Hawaiian salt
3 whole chopped Hawaiian red chiles
1 ounce salad oil 1 ounce fresh ginger, peeled and sliced 4 smashed cloves garlic 2 sliced shallots
1 pound green chiles
1 cup cane vinegar
1/2 cup fish sauce
Pinch kosher salt
Pinch ground black pepper
1 whole napa cabbage, chopped into 2-inch pieces 8 cups warm water
1/2 cup kosher salt
2 ounces kimchi powder
2 ounces vinegar
1 1/2 ounces garlic and onion paste blended together 1 ounce fish sauce
Instructions: To clean pig foot, soak in cold running water, scrubbing toes on all sides with a scrubber. Rinse with clean water. Pour 2 gallons cold water in a large cooking pot and bring to a boil. Add cane vinegar, garlic, fish sauce, salt, baking powder, peppercorns, bay leaves and lemongrass. Slowly drop pig foot in the boiling water and cover with parchment paper. Let simmer on a low heat for 4 to 5 hours. Preheat oven to 200 degrees F. Remove pig foot and transfer to a flat sheet tray with wire rack. Place inside the oven to dry for 30 minutes. Preheat a fryer to 350 degrees F. Slowly drop pig foot in the hot oil and step back, as it will splash. Cook until hot oil is no longer popping, 2 to 3 minutes. Turn, then let cook, turning every few minutes, until the skin gets crunchy, 8 to 10 minutes total. Serve with Sawsawan Sauce, Timtim Green Chili and Quick Kimchi Cabbage. Mix soy sauce, cane vinegar, spiced vinegar, green onions, fish sauce, garlic, salt and chiles in a bowl until mixed well. Heat a pot on medium heat, then add oil. Add ginger, garlic and shallots and saute until soft and aromatic. Add the green chiles, vinegar, fish sauce and 1 cup water and season with salt and pepper. Simmer on low heat until all liquid is reduced, turning chiles 2 times during this process. Let cool, then refrigerate for up to 5 days. Soak cabbage in warm water and salt in a bowl at room temperature to wilt for one day. Drain salted water and wash cabbage, then squeeze out excess water. Place in a bowl and add kimchi powder, vinegar, garlic-onion paste and fish sauce. Place kimchi in a mason jar and store in the refrigerator. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 17893,"Moroccan Lamb Tagine Good olive oil 6 small frenched lamb shanks (5 to 6 pounds total) 3 cups chopped yellow onions (2 large onions) 3 garlic cloves, thinly sliced 1 tablespoon grated fresh ginger 1 1/2 teaspoons chili powder 1 1/2 teaspoons ground turmeric 1 1/2 teaspoons ground cumin 1/2 teaspoon ground cardamom 1 (4-inch) cinnamon stick 1 (28-ounce) can diced tomatoes, such as San Marzano 2 cups good chicken stock, preferably homemade 2 tablespoons light brown sugar, lightly packed 4 (1/2-inch-thick) slices of lime Kosher salt and freshly ground black pepper 1 pound Yukon Gold potatoes, unpeeled and 1-inch-diced 1 pound butternut squash, peeled and 1-inch-diced 1/2 pound sweet potatoes, unpeeled and 1-inch-diced Couscous, for serving Instructions: Preheat the oven to 300 degrees F. Heat 2 tablespoons of olive oil in a very large (12-to-13-inch) pot or Dutch oven, such as Le Creuset. Pat the lamb shanks dry with paper towels. In batches, add the lamb shanks to the pot and cook over medium heat for 3 minutes on each side, until they are nicely browned. Transfer to a plate and brown the remaining shanks, adding a little more oil, if necessary. Transfer all the shanks to the plate and set aside. Add the onions and cook over medium-low heat for 5 minutes, stirring occasionally, adding more oil, if necessary. Add the garlic and ginger and cook for just 30 seconds. Add the chili powder, turmeric, cumin, cardamom and cinnamon and cook for one minute. Stir in the tomatoes and their liquid, the chicken stock, brown sugar, lime, 1 tablespoon salt and 1 teaspoon pepper. Add the potatoes, butternut squash and sweet potatoes and bring to a boil. Place the lamb shanks in the pot, spooning some of the sauce and vegetables over the shanks. (They will not be completely submerged.) Cover the pot and bake for 3 hours, until the lamb shanks are very tender. Serve hot with couscous. ","[Rhone Blends, Tempranillo, Garnacha, Barbera]" 17894,"Kale Caesar Salad 6 ounces country white bread (about 1/3 loaf) 1/3 cup plus 3 tablespoons extra-virgin olive oil Kosher salt and freshly ground pepper 1/2 cup plus 2 tablespoons freshly grated Parmesan cheese, plus one 2-ounce chunk 1/4 cup fresh lemon juice 2 tablespoons mayonnaise 1 clove garlic, smashed 3 anchovy fillets 2 teaspoons Dijon mustard 1 teaspoon Worcestershire sauce 2 bunches curly kale (about 1 pound), leaves stripped from the stems Instructions: Make the croutons: Preheat the oven to 350? F. Line a baking sheet with parchment paper. Remove the bread crusts and cut the bread into small chunks (you should have about 4 cups). Transfer to a large bowl, drizzle with 3 tablespoons olive oil and toss. Season with 1/2 teaspoon salt and a few grinds of pepper. Spread on the baking sheet and bake, tossing halfway through, until crisp and golden, about 15 minutes. While the croutons are still hot, toss with 2 tablespoons grated Parmesan. Let cool. Meanwhile, make the dressing: Combine the lemon juice, mayonnaise, garlic, anchovies, mustard, Worcestershire sauce, 1/2 teaspoon salt and a few grinds of pepper in a mini food processor or blender. Process until smooth. With the machine running, add the remaining 1/3 cup olive oil in a slow stream to make a smooth, thick dressing. Cut the kale into thin ribbons and transfer to a large serving bowl. Add half of the dressing and toss well; let sit until the leaves soften a bit, about 10 minutes. Drizzle with the remaining dressing, then add the croutons and remaining 1/2 cup grated Parmesan. Toss well; season with salt and pepper. Shave the Parmesan chunk over the top with a vegetable peeler and gently toss. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]" 17895,"Strawberry-Banana Whip 8 strawberries, hulled and halved 1 banana, cut into 1-inch chunks 1 cup freshly squeezed orange juice 1 tablespoon freshly squeezed lime juice Instructions: Combine all the ingredients in a blender and blend until smooth. Chill or serve immediately. ","[Chardonnay, Moscato, Sauvignon Blanc]" 17896,"Roast Suckling Pig 1/2 cup oil 4 onions chopped 4 carrots chopped 1 head celery, chopped 3-inch knob fresh ginger, peeled and sliced 2 heads garlic, roots removed, not peeled 4 cloves 4 bay leaves 1 (3-inch) stick cinnamon, cracked 1 dried cl 1 cup dry white wine, such as Chardonnay 12 cups chicken stock 1 (14-pound) fresh suckling pig, butterflied Salt and freshly ground black pepper 3 tablespoons cumin seeds 3 tablespoons brown mustard seeds 1 tablespoon black peppercorns 4 cloves 2 sticks cinnamon 6 tablespoons paprika 1/4 cup canola oil 1 cup finely minced red onions 2 tablespoons pureed ginger 2 tablespoons pureed garlic 5 tablespoons apple cider vinegar 4 cups pork stock (from roasting pan) or chicken stock 1 cup white wine 1/4 cup tequila 1 tablespoon sugar Instructions: Preheat the oven to 250 degrees F. Heat the oil in a very large roasting pan set over medium heat and add the onions, carrots, celery, ginger, and garlic. Cook until the vegetables are softened but not browned, 10 to 12 minutes. Add the cloves, bay leaves, cinnamon, cl with seeds, wine, and chicken stock. Season the pig on all sides with salt and pepper. Set it in the roasting pan skin side up on top of the spices. Roast until the meat is fork-tender, especially checking the legs, 2 to 3 hours. When cool, remove all the bones by hand and lay the pig on a tray, pressing to flatten it. In a spice grinder, finely grind the cumin seeds, mustard seeds, peppercorns, cloves, and cinnamon. Mix in the paprika. Heat a 2 quart pot over medium heat. Add the canola oil and onions and cook until the onions are transparent, about 5 minutes. Add the ginger and garlic pastes, the ground spices, and the vinegar and cook, stirring constantly, for 8 minutes. Add the stock, wine, tequila, and sugar and bring up to a boil. Simmer for 20 minutes. Season to taste. This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Rioja]" 17897,"Shredded Chicken Sopapilla 1 fried Sopapilla, recipe follows 2 ounces cooked pinto beans 4 ounces Shredded Chicken, recipe follows 2 ounces shredded Cheddar 2 ounces Monterey Jack cheese 8 ounces Green cl Sauce, recipe follows 3 ounces Spanish Rice, recipe follows Shredded lettuce, diced tomatoes, sour cream and guacamole, for serving 4 cups flour 1 tablespoon baking powder 1/2 tablespoon salt Oil, for frying 1/4 cup salt 2 tablespoons cl powder 2 tablespoons granulated garlic 2 tablespoons black pepper 4 whole chickens, 3 to 4 pounds each Canola oil 1 1/2 large carrots, diced 1 1/2 stalks celery, diced 1 medium onion, diced 1/2 bunch fresh cilantro 4 whole dried New Mexico red cl pods 8 pounds pork bones Salt 10 cloves garlic, whole 6 stalks celery, diced 2 medium onions, diced 1/4 cup tomato paste 8 whole dried New Mexico red cl pods 1 pound ground pork 1 1/2 cups flour 14 cloves garlic, minced 1 gallon Pork Stock 4 pounds freshly roasted New Mexico green chiles, diced Salt 3/4 cup canola oil 4 cups parboiled rice 3 stalks celery, finely diced 1/2 medium onion, finely diced 4 cups tomato puree 1 tablespoon salt 1/2 tablespoon black pepper 1/2 tablespoon granulated garlic 2 bay leaves Instructions: For the shredded chicken stuffed sopapilla: Split the sopapilla open. Add the pinto beans, shredded chicken, 1 ounce of the Cheddar and 1 ounce of the Monterey Jack cheese. Close the sopapilla and smother with the green cl sauce. Top with the remaining 1 ounce each of Cheddar and Monterey Jack cheese. Add rice on side of the stuffed sopapilla. Place in a warm oven until the cheese is melted. Garnish with lettuce, tomato, sour cream and guacamole. Enjoy! For the sopapillas: Combine the flour, baking powder and salt until well blended. Slowly add up to 1 cup water until a dough starts to form. Knead the dough until smooth and elastic. Portion dough into baseball-size portions. Refrigerate until well chilled. Roll out each ball into a round shape, about 1/4-inch thick. Cut into 6 equal triangles. Heat the oil to 375 degrees F in a large pot. Fry until golden and puffy, about 2 minutes on each side. For the roasted chicken: Preheat the oven to 450 degrees F. Combine the salt, cl powder, granulated garlic and black pepper in a bowl until evenly mixed. Place the chickens in a roasting pan on a rack and coat with oil. Evenly rub the spice mixture on each chicken. Add water into the pan. Roast in the oven for 1 to 1 1/2 hours. Depending on the temperature of your oven, you may require more or less cooking time. Use a thermometer to check the temperature of the chicken in between the thigh and the breast, and make sure that it reaches 165 degrees F. Remove from the oven and allow to cool. Shred the chicken, reserving the bones and skin for stock. For the chicken stock: Place the reserved chicken bones and skin into large stock pot. Add the carrots, celery, onions, cilantro and cl pods. Add 4 quarts water to the pot. Bring to a boil and bring to a gentle simmer for approximately 2 hours. Strain the stock and add the cooked shredded chicken into the stock and simmer until ready to use. For the pork stock: Preheat the oven to 475 degrees F. Place the pork bones in a roasting pan and salt vigorously. Roast until evenly browned, about 2 hours. Transfer the roasted pork bones to large stock pot and set aside. Add the garlic, celery, onions and tomato paste to the roasting pan. Roast until caramelized, about 45 minutes. Add the roasted vegetables to the stock pot with the roasted pork bones. Deglaze the roasting pan with some water. Pour the drippings into the stock pot. Add the red cl pods and 6 quarts of water. Bring to a boil, then reduce to a gentle simmer, about 5 hours. Strain the stock and reserve for the green cl sauce. For the green cl sauce: Fry the ground pork in a large pot until crispy and until the fat is rendered out. Drain the excess fat and add the flour to make a roux. Add the garlic and cook until fragrant. Add the pork stock and whisk well. Add the roasted green chiles. Season with salt. Bring to a boil and cook, stirring frequently, about 30 minutes. For the Spanish rice: Heat the oil in a large pot. Add the rice and fry until golden. Add the celery and onion and cook until translucent. Stir in the tomato puree, salt, pepper, garlic powder, bay leaves and 4 cups water. Bring to a boil, then reduce to a simmer. Simmer until the liquid is absorbed, about 30 minutes. ","[Chardonnay, Pinot Grigio, Vermentino, Tempranillo]" 17898,"Peach Cosmo 1 1/2 ounces vodka 3/4 ounce peach schnapps 3/4 ounce cranberry juice cocktail Lime wedge, for garnish (optional) Instructions: Fill a cocktail shaker halfway with ice. Add the vodka, peach schnapps and cranberry juice cocktail. Shake well, then strain into a cocktail glass. Garnish with lime, if desired. ","[Prosecco, Moscato, Sauvignon Blanc]" 17899,"P. R. Pernil 2 cups orange juice, divided 2 teaspoons white vinegar 3 tablespoons olive oil 10 garlic cloves, minced 1 teaspoon cayenne pepper 1 teaspoon dried oregano 1 teaspoon ground cumin 1 teaspoon ancho chili powder 1/2 teaspoon freshly cracked black pepper 1 1/2 teaspoons salt, divided 1 (8 to 9-pound) picnic-cut, bone-in pork shoulder Water, as needed Instructions: In a large bowl, combine 1/4 cup of the orange juice with the vinegar, olive oil, garlic, cayenne pepper, oregano, cumin, ancho chili powder, black pepper and 1 teaspoon of the salt to form a paste. Set aside. Wash the pork shoulder and pat the meat dry with a paper towel. Put the shoulder, fat side up, on a cutting board. Leaving the fat in a single piece and attached at 1 end, use a knife to remove the layer of fat from the shoulder, opening it like a book to reveal the meat. Then, use the knife to poke 1-inch deep holes into the meat on all sides. Rub the spice paste around the shoulder, working it into the punctures. Return the fat back to its original position. Score the fat with diagonal cuts and sprinkle the remaining salt over both sides of fat. Wrap the shoulder tightly in plastic wrap and refrigerate it for 8 hours or overnight. Remove the pork from the refrigerator 1 hour before you start cooking. Preheat the oven to 400 degrees F. Pour the remaining orange juice into a roasting pan. Unwrap the pork from the plastic and put it in the pan, fat side up. Roast, uncovered, for 30 minutes, then lower the oven temperature to 300 degrees F. Roast for 3 hours and 45 minutes longer. If the orange juice dries up during the cooking process, add in more juice or water. Serve when the internal temperature of the pork reaches 185 degrees F on an instant-read thermometer. The meat should pull away with the prick of a fork and the skin is crispy. Remove the meat from the oven to a cutting board and let rest for 20 minutes, under a tent of aluminum foil, before serving. Slice the meat, arrange it on a serving platter and serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Rioja]" 17900,"Pappa al Pomodoro 1/4 cup extra virgin olive oil 1/2 medium onion, diced 2 leeks, medium-sized, sliced 1/2 teaspoon chopped garlic 1/2 tablespoon crushed red pepper Salt 3 cups dry, crustless, Italian bread 2 cups chicken stock 2 cups best quality Italian chopped tomatoes Instructions: Heat olive oil in a saucepan over low heat. Add onion, leeks, garlic, red pepper and salt. Cover and cook until there is no crunch, but before it caramelizes. Remove lid. Add dry bread. Wait until bread has absorbed all the oil, and then add the stock. Wait until stock is absorbed, then add canned tomatoes. Let cook 15 minutes until it is reduced, but not dry. Check for seasoning. ","[Barolo, Chianti, Barbaresco, Valpolicella]" 17901,"Flash-Fried Steak with White Bean Mash 1/4 cup olive oil, plus 2 teaspoons, divided Most of 1 clove garlic, minced 1 lemon, zested and juiced 3 (14-ounce) cans white beans 4 thin-cut sirloin or entrecote steaks, about 5 ounces each Salt Instructions: First get on with the beans: put the 1/4 cup of olive oil in a saucepan add in the garlic and the lemon zest and warm through. Drain the beans and rinse under tap water, then add to the pan and warm through, stirring and squishing with a wide, flat spoon so that the beans go into a nubbly mush. Season, to taste. Some beans are saltier than others. Meanwhile, heat a teaspoon of oil in a large frying pan or skillet and cook the steaks on high for about 1 1/2 minutes a side and remove to warmed plates, sprinkling some salt, to taste, over them as you do so. Squeeze the lemon juice into the hot pan and let it bubble up with the meaty oil, then pour over the steaks. Serve immediately with the mash. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 17902,"Pizzoccheri and Crab Salad 3/4 pound pizzoccheri noodles (buckwheat) or Japanese buckwheat soba noodles 1/2 cup mayonnaise, regular or low fat 1/4 cup fresh lime juice 1/2 cup (packed) parsley leaves, chopped 1/4 cup snipped fresh chives Salt and cayenne pepper to taste 4 plum tomatoes chopped (seeds and all) 8 to 12 ounces (net) lump crabmeat picked over or cooked shrimp, cut into 1/2-inch chunks 6 ears fresh corn, steamed, kernels removed Lime wedges More chives for garnish if you wish Instructions: Boil the pasta until al dente, about 8 to 10 minutes. In the bottom of a mixing bowl combine the mayonnaise with the lime juice, parsley and chives. Season well with salt and pepper. Add the tomatoes and seafood. When the pasta is done, drain, rinse under cold water and pat dry. Add to the mixing bowl and combine. Serve with fresh steamed corn, off the cob, sprinkled over the salad with chives if you wish and more lime wedges. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 17903,"Tomatillo Guacamole 6 to 8 tomatillos, husked and coarsely chopped (about 8 ounces) 3/4 cup coarsely chopped fresh cilantro leaves 1 avocado, halved, pitted, peeled and diced 1/2 onion, coarsely chopped 1/2 jalapeno, coarsely chopped with seeds 2 cloves garlic, smashed and quartered Juice of 1 lime 1 teaspoon ground cumin 1 teaspoon salt Instructions: Combine the tomatillos, cilantro, avocado, onion, jalapeno, garlic, lime juice, cumin, and salt in a food processor or blender and pulse until combined.; ","[Chardonnay, Sauvignon Blanc, Vermentino, Tempranillo]" 17904,"Cake Mix Cranberry Orange Muffins Nonstick cooking spray 1 cup toasted whole skin-on almonds 1 box yellow cake mix for two 9-inch rounds 1/2 cup plain whole milk yogurt 2 large eggs 1/3 cup vegetable oil 3/4 teaspoon zest and 2 tablespoons juice from 1 orange 1 cup dried cranberries 1 cup confectioners' sugar 2 1/2 tablespoons hot water Instructions: Preheat the oven to 350 degrees F. Lightly coat the top and inside cups of a 12-cup muffin pan with nonstick cooking spray. Put 1/4 cup almonds in the bowl of a food processor. Process until very fine and the nuts are the texture of cornmeal. Add the cake mix, yogurt, eggs, oil, 1/4 cup water and the remaining 3/4 cup whole almonds. Pulse until no bits of dry cake mix remain and the nuts are coarsely chopped Add 1/4 teaspoon of zest and the orange juice to the batter with the cranberries. Pulse two or three times to just combine the fruit. Divide the batter between muffin cups and bake until the tops are lightly browned and spring back to the touch, 18 to 20 minutes. Cool 10 minutes in the pan then transfer to a cooling rack to cool completely. In a small bowl whisk the powdered sugar, hot water and remaining 1/2 teaspoon zest until glossy and smooth. Adjust the consistency of the glaze with the remaining water, a few drops at a time until just loose enough to drizzle. Spoon over the cooled muffins. Let stand a few minutes for the glaze to harden. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 17905,"Pin-Trout 2 Rainbow trout, 9 ounces each, gutted 1 cup pin oatmeal, (Scottish oats) 1/2 lemon, sliced 6 tablespoons butter Sprig parsley Freshly ground salt Freshly ground white pepper Instructions: Put the pin oatmeal on a plate and dip the trout into it, covering thoroughly. Melt 2 tablespoons butter in a frying pan. Dip the trout into the butter and then into the pin oatmeal once again. Add the remaining butter into the frying pan and melt. Add the trout a fry quickly on both sides. Cover the base of a casserole with a little of the hot melted butter and lay the trout in it. Pour the remaining butter over and season with salt and pepper. Plate in the preheated 450 degree oven for 10 minutes. Remove the trout from the oven and serve garnished with a sprig of parsley and lemon slices. ","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]" 17906,"Seared Steak With Chard Salad 1 bunch Swiss chard, stems removed, leaves thinly sliced 4 tablespoons extra-virgin olive oil 2 cups large crusty bread cubes Kosher salt and freshly ground pepper 3 to 4 anchovies 1 clove garlic, smashed 1 cup grape tomatoes, halved Juice of 1 lemon 1 1/2 pounds boneless beef sirloin steak 1 teaspoon dried mint 1/2 cup crumbled feta cheese Instructions: Put the chard in a bowl. Heat a large skillet over medium-high heat. Add 1 tablespoon olive oil and the bread cubes and season with salt and pepper. Cook, tossing, until toasted, 4 to 5 minutes. Add to the chard. Add the anchovies to the skillet, mashing them with a whisk. Add the garlic and 2 tablespoons olive oil and cook until the garlic is golden, about 45 seconds. Add the tomatoes and warm slightly, then whisk in the lemon juice and season with salt and pepper. Pour the warm dressing over the chard, toss and set aside to wilt. Wipe out the skillet and place over high heat. Sprinkle the steak on both sides with the mint, and salt and pepper to taste. Add the remaining 1 tablespoon olive oil to the skillet. Sear the steak until browned on the bottom, about 5 minutes. Turn and cook until browned on the other side, 3 to 4 more minutes for medium-rare. Transfer to a cutting board and let rest 5 minutes. Add the feta to the chard salad and toss. Thinly slice the steak and serve with the chard salad. ","[Cabernet Sauvignon, Syrah, Malbec, Tempranillo]" 17907,"Braised Beef and Mushrooms in Cabernet Sauce 2 lbs. boneless chuck roast or stew meat, cut into 1-inch cubes 1/4 cup all-purpose flour 1 Tbsp. olive oil 2 medium onions, cut into wedges 1 package (10 oz.) mushrooms, quartered 2 large carrots, sliced 1 clove garlic, finely chopped 1 jar Bertolli? Vineyard Premium Collections Fire Roasted Tomato with Cabernet Sauvignon Sauce 1/2 cup water Instructions: Preheat oven to 375 degrees. Season beef, if desired, with salt and ground black pepper, then toss with flour in large bowl. Heat olive oil in 12-inch nonstick skillet over medium-high heat and brown beef, in two batches. Remove to 3-quart oven proof casserole. Cook onions and mushrooms in same skillet, stirring occasionally, 5 minutes or until tender. Add carrots and garlic and cook 30 seconds. Stir in remaining ingredients, scraping up brown bits from bottom of pan. Turn into casserole; toss with beef. Bake covered 2 hours or until beef is tender. Cost per recipe*: $14.76. Cost per serving*: $1.85. *Based on average retail prices at national supermarkets. ","[Cabernet Sauvignon, Merlot, Malbec, Pinot Noir]" 17908,"Rolling Stones Brown Sugar Cupcake with Coconut Custard Filling, Spiced Rum Frosting and Cracked Brown Sugar Brittle 1 1/2 cups unbleached flour Coconut Custard Filling, recipe follows 1/4 teaspoon baking soda Spiced Rum Frosting, recipe follows 1/4 teaspoon salt Cracked Brown Sugar Brittle, recipe follows 9 ounces brown sugar 4 ounces non-hydrogenated vegan margarine, such as Earth Balance 1 1/2 tablespoons egg replacer, such as Ener-G 1/2 cup soy milk 1/2 teaspoon vinegar 2 cups full-fat canned coconut milk 4 ounces sugar 1/4 cup cornstarch 8 ounces non-hydrogenated vegan margarine, such as Earth Balance 8 ounces non hydrogenated vegetable shortening, such as Earth Balance 1 pound 8 ounces 10x powdered sugar 1 teaspoon ground cinnamon 1/2 teaspoon ground allspice 1/4 teaspoon ground cloves 1/4 cup dark rum 1 cup brown sugar 1/2 cup corn syrup 1/2 teaspoon salt 1 teaspoon baking soda 1 teaspoon non-hydrogenated vegan margarine, such as Earth Balance Instructions: Preheat the oven to 350 degrees F. Line a standard cupcake pan with 12 standard cupcake liners.
Sift the flour, baking soda and salt into a medium bowl. Set the bowl aside.
In the bowl of an electric stand mixer, cream the brown sugar and margarine with the whisk attachment, about 5 minutes. Scrape down the sides and bottom of the bowl. In a small bowl or cup, combine 1/4 cup plus 2 tablespoons water and the egg replacer and stir to dissolve the egg replacer. Add the egg replacer to the sugar and mix until combined.
In a small bowl, combine the soymilk and vinegar and set aside.
Turn the mixer speed to low and slowly add the dry ingredients and the soymilk, alternating between the two, ending with the soymilk.
Fill the cupcake liners three-quarters full with batter and bake or until a toothpick inserted into each cupcake comes out clean, about 19 minutes. Cool the cupcakes completely.
To assemble: With a plastic drinking straw or a small paring knife, make holes in the center of each cupcake. Squeeze the Coconut Custard Filling in the center of each cupcake until filled but not overflowing, about 1 tablespoon per cupcake. Pipe a dollop of Spiced Rum Frosting onto each cupcake and garnish with a few pieces of the Cracked Brown Sugar Brittle. This recipe was created by a contestant during a cooking competition. The Food Network Kitchens have not tested it for home use, therefore, we cannot make any representation as to the results. In a medium heavy-bottomed saucepot, stir together 1 3/4 cups of the coconut milk and the sugar. Heat on medium-high until the mixture begins to bubble around the edges.
In a small bowl, mix the remaining 1/4 cup coconut milk and the cornstarch into a slurry. Slowly add the cornstarch mixture to the hot sugar mixture while whisking. Cook for 2 more minutes while stirring. Remove from heat and let cool completely. Put the cooled Coconut Custard into a piping bag and cut 1/4-inch off the tip. Yield: 2 cups. In the bowl of a stand mixer, whip the margarine and shortening until completely combined. Scrape the bottom of the bowl to ensure that all ingredients are mixed thoroughly. On low speed, slowly add the powdered sugar a little at a time. Add the cinnamon, allspice and cloves, and mix. Scrape the bottom of the bowl. Add the rum and mix to combine. Scrape the bottom of the bowl and mix on medium-high speed until all the ingredients are combined and the frosting is fluffy, about 2 minutes. Put the frosting into a pastry bag and cut 1/2-inch off the tip. Yield: 2 quarts. Ingredients and Directions Line a cookie sheet with parchment paper and set aside. In a medium heavy-bottomed saucepan, boil the sugar, corn syrup, 1/4 cup water and salt, stirring until the sugar dissolves. Place a candy thermometer into the pan and cook on medium heat until the mixture reaches 300 degrees F. Remove from the heat and stir in the baking soda and margarine. Pour the mixture onto the prepared cookie sheet and quickly spread the hot mixture thinly on the sheet. Let the candy cool completely and break it into small pieces with your fingers. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 17909,"Rose 75 1 ounce gin 1/2 ounce freshly squeezed lemon juice 1 teaspoon Simple Syrup, recipe follows 5 ounces chilled Rose Champagne 1 cup sugar 1 cup water Instructions: Edible flowers or fresh currants, for garnish Fill a cocktail shaker with ice. Add gin, lemon juice, and Simple Syrup. Cover and shake until mixed and chilled, about 30 seconds. (In general, the drink is ready by the time the shaker mists up.) Strain into a chilled champagne coupe or flute. Top with Champagne and garnish with an edible flower or currants. Put the sugar and water in a small saucepan. Cook over low heat, stirring, until the sugar dissolves. (Alternatively, heat in the microwave.) Store in a sealed container in the refrigerator for up to 1 month. Yield: about 1 1/2 cups ","[Gin, Prosecco, Cava, Sparkling Shiraz]" 17910,"Pea Salad with Tarragon and Pea Shoots 1 tablespoon dijon mustard 1 tablespoon fresh lemon juice 1 1/2 teaspoons sherry vinegar 1/4 teaspoon capers, roughly chopped, plus 1/2 teaspoon brine from the jar Kosher salt and freshly ground white pepper 3 tablespoons extra-virgin olive oil 4 sprigs tarragon, leaves chopped Kosher salt Sugar 3/4 pound sugar snap peas, strings removed 3/4 pound snow peas, trimmed 1 cup shelled green peas Freshly ground white pepper 1/4 cup pea shoots Instructions: Make the dressing: Whisk the mustard, lemon juice and vinegar in a medium bowl. Add the capers and brine and a pinch each of salt and white pepper. Slowly whisk in the olive oil and add the tarragon. Taste for seasoning. Bring a large pot of water to a boil, adding salt until it tastes like seawater. Meanwhile, set a colander in a large bowl of ice water (this will keep you from having to pick ice out of the peas later). Add a generous pinch of sugar to the boiling water. Add the sugar snap peas and cook until bright green and crisp-tender, about 2 minutes. Use a strainer to remove the peas from the water and transfer them to the colander. Bring the water back up to a boil and add the snow peas and shelled peas. Cook until they float to the surface, about 1 minute. Use the strainer to remove the peas and plunge them into the ice bath with the sugar snaps. Set aside for a couple of minutes to ensure the peas have cooled thoroughly. Drain the peas, then spread them out on a clean kitchen towel. Use another kitchen towel to gently pat them dry, then let air-dry. (Water on the peas will dilute all of the good flavors.) Transfer the peas to a medium bowl and season with salt, white pepper and a sprinkle of sugar. Stir to blend. Toss with the dressing and pea shoots. Taste again for seasoning and serve immediately. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]

" 17911,"Orange and Maple-Glazed Turkey with Thyme-Shallot Gravy One 16- to 18-pound turkey 1 large yellow onion, quartered
1 orange, quartered
4 tablespoons (1/2 stick) salted butter, softened Kosher salt and freshly ground black pepper
1 cup orange juice
1 cup maple syrup
2 tablespoons olive oil 2 tablespoons unsalted butter 4 shallots, thinly sliced
2 tablespoons chopped fresh thyme
1/2 cup all-purpose flour
4 cups turkey drippings or chicken stock (or a combination) Instructions: Preheat the oven to 425 degrees F. For the turkey: Pat the turkey dry, inside and out. Place the onion and orange quarters into the cavity, tie the drumsticks together and tuck the wings under the bird. Rub butter all over the skin, then sprinkle generously with salt and pepper. Place the turkey on a rack set over a roasting pan. Roast for 25 minutes. Meanwhile, bring the orange juice and maple syrup to a boil in a small saucepan. Remove from the heat. After 25 minutes, turn down the oven to 375 degrees F and glaze the turkey with the orange-maple mixture. Continue to roast, glazing the turkey every 25 minutes, until a meat thermometer inserted into the thickest part of the thigh reads 165 degrees F, 3 to 4 hours more, depending on the oven. Let rest for 15 minutes. For the gravy: Meanwhile, Heat the olive oil and butter in a thick-bottomed saucepan or Dutch oven over medium-high heat. Add the shallots and thyme, and cook until brown. Add the flour; cook for 1 minute. While whisking, slowly add the turkey drippings. Bring to a boil and cook, whisking, until thickened, 5 minutes. Taste and season with salt and pepper if needed. Carve the turkey and serve with the gravy. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 17912,"Kung Pao Cauliflower 3 tablespoons peanut oil 6 small dried hot cl peppers
1 head cauliflower, cut into small florets
1 zucchini, cut into small cubes
1 red bell pepper, chopped
1 green bell pepper, chopped
6 scallions, sliced, whites and greens separated
1/3 cup low-sodium soy sauce, plus more if needed 2 tablespoons rice wine vinegar
1 tablespoon honey
1 tablespoon chili paste, plus more if needed 1 tablespoon grated ginger
1 teaspoon sesame oil
3 cloves garlic, minced
1 lime, zested and juiced
1 1/2 tablespoons cornstarch
1/2 cup shelled peanuts
Instructions: Heat the peanut oil in a large cast-iron skillet over medium-high to high heat. Add the cl peppers, cauliflower, zucchini, bell peppers and scallion whites. Cook, stirring, until the cauliflower has softened slightly and begins to char, about 5 minutes. While the vegetables are cooking, stir together the soy sauce, rice wine vinegar, honey, chili paste, ginger, sesame oil, garlic and lime zest and juice in a small pitcher. Whisk in the cornstarch until completely dissolved. Reduce the heat to low and add the sauce. Cook, stirring continuously, until everything is coated in the sauce and the cauliflower is cooked through, 1 to 2 minutes, adding up to 1/4 cup water if it looks dry. Add the peanuts and toss to coat. Taste and add more chili paste or soy as desired. Serve hot in a bowl, garnished with the reserved scallion greens. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 17913,"Pollo Shi Jao Kay 2 carrots, shredded 2 turnips, shredded
1 cup rice vinegar
1/2 cup sugar 1 cup soy sauce 1/2 cup oyster sauce
1 1/2 teaspoons sesame oil
1 teaspoon five-spice powder 1 teaspoon salt
4 chicken thighs
Flour, for dredging
Beaten egg, for coating Cornstarch, for dredging Vegetable oil, for deep-frying
6 cups chicken stock 1/2 cup soy sauce
2 tablespoons sugar
4 teaspoons oyster sauce
4 teaspoons sesame oil
2 teaspoons kosher salt
4 cloves garlic 3 tablespoons cornstarch
4 sandwich buns, split and toasted Chopped lettuce, for serving Instructions: For the pickled carrots and turnips: Mix the shredded carrots and turnips with the vinegar and sugar. Cover and let pickle for a minimum of 2 days. For the chicken: Combine the soy sauce, oyster sauce, sesame oil, five-spice powder and salt in a bowl; mix to blend. Add the chicken, turning to coat. Cover and marinate in the refrigerator for 2 days. Pass the marinated chicken through the flour, egg and cornstarch, and then deep-fry until cooked through, about 5 minutes. For the sauce: Combine the chicken stock, soy sauce, sugar, oyster sauce, sesame oil, salt and garlic in a pot. Simmer for 15 minutes. Remove the garlic cloves. Dissolve the cornstarch in a little water and stir into the sauce. Simmer another 5 minutes, stirring frequently. Let cool. To build the sandwich: Spread a bun, top and bottom halves, with some sauce. Top with a piece of chicken, some pickled carrots and turnips, and some lettuce.
","[Chardonnay, Sauvignon Blanc, Riesling, Garnacha]

" 17914,"Banana Pudding Napoleon 1/2 cup milk, plus 2 cups 1/3 cup sugar plus 3 tablespoons 2 large eggs 1 large egg yolk 1/4 cup cornstarch 1 tablespoon unsalted butter 2 teaspoons pure vanilla extract 4 firm, ripe bananas 3 egg whites 1/2 cup plus 1 tablespoon sugar 3 ounces butter, melted 1/2 teaspoon vanilla extract 1/2 cup plus 1 tablespoon flour Instructions: For the Pudding: In a small bowl, whisk together 1/2 cup milk, 1/3 cup sugar, eggs, egg yolk and cornstarch. In a medium saucepan, bring 2 cups milk and 3 tablespoons sugar almost to a boil. Whisk in other ingredients. Bring to a low boil. Whisk constantly until thickened and smooth, about 2 minutes. Remove pan from heat. Strain custard and whisk in vanilla. Place 2 bananas in food processor and pulse until cut into small pieces. Fold this into custard and refrigerate. For the Napoleon Layers: Preheat oven to 350 degrees F. Whisk egg whites with sugar. Stir in melted butter and vanilla extract. Fold in flour. On a parchment lined sheet pan, spread 1 tablespoon of mixture thinly into a 4-inch diameter circle (like a thin cookie). Repeat until there is no more batter. Bake in the oven until light brown, about 5 minutes. For each serving, use 3 \cookies. Slice thin remaining bananas on bias. On each plate, place 1 cookie, followed by 2 slices of bananas, 1 1/2 tablespoons of banana custard. Repeat and then top with remaining cookie. Garnish with powdered sugar and mint leaves. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 17915,"Lemon-Herb Risotto with Scallops 3 cups low-sodium chicken broth 2 tablespoons extra-virgin olive oil 3 tablespoons unsalted butter 1 small leek (white and light green parts only), halved lengthwise, thinly sliced and rinsed Kosher salt 3/4 cup arborio rice 1/3 cup dry white wine 8 medium sea scallops (about 8 ounces), ?foot? muscles removed, patted dry Freshly ground pepper 1/3 cup grated parmesan cheese Grated zest and juice of 1 lemon 1/4 cup chopped fresh parsley 2 tablespoons chopped fresh chives Instructions: Bring the chicken broth to a boil in a medium saucepan; keep warm over low heat. Heat 1 tablespoon olive oil and 1 tablespoon butter in a medium saucepan over medium heat. Add the leek, season with salt and cook, stirring occasionally, until softened, about 5 minutes. Add the rice, season with salt and cook, stirring occasionally, until the rice is coated, about 1 minute. Add the wine and cook, stirring constantly, until completely absorbed, about 1 minute. Ladle about 1/2 cup hot chicken broth into the risotto and cook, stirring, until absorbed. Continue to add the broth in about 1/2-cup increments, stirring until absorbed before adding more, until the rice is tender and creamy, about 18 minutes. (If you?ve used up all the broth and the rice is not yet tender, stir in a little hot water.) During the last 5 minutes of cooking the risotto, heat a medium nonstick skillet over high heat and add the remaining 1 tablespoon olive oil. Season the scallops with salt and pepper and add to the skillet. Cook, undisturbed, until browned and crisp, 2 to 3 minutes. Flip the scallops and continue to cook until just cooked through, about 1 more minute. Remove to a plate. Stir the remaining 2 tablespoons butter, the parmesan, lemon juice and all but a pinch of the lemon zest into the risotto until creamy. (Add a splash of water to loosen, if necessary.) Season with salt and stir in the parsley and chives. Divide between bowls and top with the scallops; sprinkle with the remaining lemon zest. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 17916,"S'mores Pudding Parfait 3 cups milk 1 (5.9-ounce) box chocolate instant pudding 10 graham crackers 2 cups mini marshmallows Instructions: Have 4 parfait or wine glasses ready. Put the milk in the freezer for 20 minutes before you a ready to make the pudding. In a medium-size bowl, whisk together the pudding mix and milk until well combined and slightly thick. Let set for 5 minutes. Put the graham crackers into a resealable plastic bag and using a rolling pin, roll over the crackers to break them up into coarse crumbs. Spoon about a 1/4 cup or so of the pudding into the bottom of each glass. Sprinkle on a layer of the crumbled graham crackers and then a layer of marshmallows. Repeat with another layer of each ingredient ending with the marshmallows. Carefully light a kitchen torch and lightly brown the top layer of marshmallows. Serve. ","[Chardonnay, Moscato, Riesling, Sparkling wine]" 17917,"Rosemary Pork Kebabs with Fennel and Figs Vegetable oil, for the grill 2 teaspoons fennel seeds Kosher salt 1/2 teaspoon red pepper flakes 2 bay leaves, torn 1 1/2 pounds pork tenderloin, cut into 1-inch cubes 1 teaspoon roughly chopped fresh rosemary 2 cloves garlic, sliced 1 bulb fennel, cored and cut into 1-inch chunks 12 mission figs, stemmed and halved 1 tablespoon honey 2 tablespoons extra-virgin olive oil, plus more for drizzling Juice of 1 lemon Instructions: Preheat a grill to medium and brush the grates with vegetable oil. Combine the fennel seeds, 1 teaspoon salt, the red pepper flakes and bay leaves in a spice grinder and pulse until powdery. Toss with the pork, rosemary and garlic in a bowl. Cover and refrigerate 1 to 4 hours. Thread the fennel, figs and pork onto eight 10-inch skewers; set aside. Mix the honey, olive oil and lemon juice in a small bowl. Grill the kebabs, turning occasionally, until marked and cooked through, 10 to 12 minutes, brushing with the honey mixture during the last 5 minutes of cooking. Drizzle with olive oil before serving. ","[Sangiovese, Pinot Noir, Tempranillo, Garnacha]" 17918,"Cranberry-Quince Hand Pies 4 tablespoons cold unsalted butter 12 ounces ripe quinces, peeled, cored and cut into 1/4-inch cubes 2/3 cup cranberries 1/2 cup granulated sugar Pinch fine salt 2 prepared pie crusts 2 tablespoons raw sugar, for topping Instructions: Preheat the oven to 400 degrees F. Line a baking sheet with parchment. Melt 2 tablespoons of the butter in a large skillet over medium-high heat until it starts to brown. Add the quinces and cook, stirring occasionally, until browned in spots, about 3 minutes. Add the cranberries, granulated sugar and 1/4 cup water, bring to a simmer and cook, stirring occasionally, until the liquid is syrupy, the quinces are tender and the cranberries start to burst (or you can pop them), 4 to 5 minutes more. Stir in the salt. Transfer the mixture to a metal bowl and refrigerate until cool, about 15 minutes. Dice the remaining 2 tablespoons butter into bits and fold it into the fruit. Cut the pie crusts into twelve 4-inch rounds. (You'll have to reroll the scraps from each crust to get enough.) Fill a small bowl with water. Brush the edge of one of the pastry rounds with water. Spoon 1 heaping tablespoon (about 1 1/4 ounces) filling into the center. Fold the dough over the filling, seal by pressing the edges with a fork and place on the prepared baking sheet. Repeat with the remaining dough and filling, leaving a few inches between the pies. Brush the tops with a little water and sprinkle with some of the raw sugar. Use a paring knife to cut two little vents in the tops of the pies. Bake until the crust is golden brown and the filling is bubbling, about 24 minutes, rotating the pan after 12 minutes. Place the pan on a rack and let the pies cool for 5 minutes before serving. They can also be served at room temperature. ","[Chardonnay, Riesling, Pinot Grigio, Gavi]" 17919,"Lemon Cake with Lemon Meringue Buttercream 3 sticks unsalted butter, room temperature 2 cups sugar 5 extra-large eggs, room temperature 1 1/2 teaspoons freshly squeezed lemon juice 1 tablespoon finely grated lemon zest 3 cups all-purpose flour, plus more for dusting the pans 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1 cup milk 1 1/4 cups sugar 5 large egg yolks 3 teaspoons freshly squeezed lemon juice 1/4 teaspoon cream of tartar Pinch fine salt 1 1/2 cups (3 sticks) unsalted butter, room temperature, cut into small pieces 1 (1/2 pint) raspberries Instructions: Preheat the oven to 350 degrees F. Grease 2 (9-inch) round cake pans. Line bottoms with buttered parchment paper and dust with flour. In the bowl of an electric mixer cream the butter and sugar for 3 to 5 minutes, until light and fluffy. Add the eggs 1 at a time, scraping down the bowl as needed. Add the lemon juice and zest and mix well. In another large bowl, sift the flour, baking powder, baking soda and salt. Alternately beat in the dry ingredients and the milk to the batter in 3 parts, with dry ingredients at the beginning and the end. Mix until just combined. Pour the batter equally into the 2 pans. Bake for 45 to 55 minutes, until the tops are browned and a toothpick comes out clean. Cool on a baking rack for 30 minutes, then turn the cakes out onto a rack to cool completely. Buttercream: Bring a few inches of water to a boil in a saucepan that can hold an electric mixer bowl above the water. Whisk the sugar, the yolks, lemon juice, cream of tartar, and salt in the bowl by hand. Set the bowl above the boiling water and continue whisking until the mixture is hot to the touch and the sugar dissolves, about 1 to 2 minutes. Transfer the bowl to a standing mixer fitted with the whisk attachment and beat the yolks at medium-high speed until light in texture and cool, about 10 minutes. Beat in the butter, a little at a time, until the icing is smooth and spreadable. To assemble: place 1 layer on a cake plate, browned side down, and spread with approximately 1/4 of the frosting. Top with the second layer, browned side up, and frost the top and sides. Decorate with raspberries. Click here to view Food Network Kitchen's healthier version of this recipe. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]

" 17920,"Turkey-and-Cheese Roll-Up 1 cup (2 sticks) unsalted butter, divided 1 large onion, finely chopped, optional 3/4 cup raw rice 1 1/2 cups chicken broth Pepper, to taste 1/4 cup minced fresh parsley, optional 10 sheets filo dough (read the box carefully for defrosting instructions) 4 ounces smoked turkey, cut into fine strips 4 ounces Swiss cheese, grated (about 1 cup) 4 ounces cheddar, grated (about 1 cup) Instructions: Preheat oven to 375 degrees F. Lavishly grease a cookie sheet or (preferably) cover it with parchment paper. Melt 1 tablespoon of the butter in a large saucepan. Add the optional onion and cook for about 5 minutes, until it's translucent. Add the rice and chicken broth. Bring to a boil and cook for 15 minutes, or until the rice had absorbed all the broth. Cook to lukewarm, then season to taste with pepper and stir in the optional parsley. Meanwhile, melt the rest of the butter in a small saucepan. Put 1 filo sheet in front of you and brush it lavishly with melted butter. Repeat this brushing process, using plenty of butter, stacking the sheets, until all the sheets have been used. Carefully spread the cooled rice over the filo sheets, leaving a 2-inch border all around. Top the rice with the turkey and the turkey with the cheeses. Slide your hand under a short end of the filo stack and lift up approximately 3 inches of it. Fold this over once, as if you were making the first fold in a business letter. Fold the long sides over to seal the filling. Continue folding until the strudel is all rolled up. Place the strudel on the cookie sheet seam side down. With a sharp knife, make several slashes in the top to let out the steam. Bale for 35 to 40 minutes, or until the strudel is well browned and crisp-looking. (Some of the filling may leak out onto the pan, but don't worry about that.) Let the strudel stand for 5 minutes before you slice it with a sharp knife. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 17921,"Sorbet Shots 1 pint sorbet Mellon baller 3/4 cup favored liqueur Instructions: Place small scoops of sorbet, using a melon baller, into shot glasses (only 1 flavor per glass). Top sorbet with about 1 tablespoon of matching flavored liqueur.; ","[Prosecco, Moscato, Cava]" 17922,"Slow-Cooker Brisket Sandwiches 2 tablespoons vegetable oil 1 5-to-6-pound first-cut or flat-cut brisket, cut into 3 pieces Kosher salt and freshly ground pepper 4 cloves garlic, smashed and peeled 1 12-ounce bottle stout beer 4 stalks celery, cut into large pieces 2/3 cup packed dark brown sugar 1/2 cup tomato paste 1/2 cup red wine vinegar 1/3 cup dijon mustard 1/3 cup soy sauce 2 bay leaves 1 teaspoon paprika 2 brioche or other rolls, split open and toasted Coleslaw, for serving Instructions: Heat the vegetable oil in a large skillet over medium-high heat. Season the brisket with salt and pepper, then brown on all sides, about 10 minutes, adding the garlic in the last 2 minutes. Transfer the meat and garlic to a 5-to-6-quart slow cooker. Pour the beer into the skillet and simmer 30 seconds, scraping up the browned bits from the pan; add the beer mixture to the slow cooker. Nestle the celery around the meat and add the brown sugar, tomato paste, vinegar, mustard, soy sauce, bay leaves and paprika. Stir, then cover and cook on low 8 hours or on high 6 hours. Transfer the meat to a cutting board and let rest 10 minutes, then thinly slice. Serve on brioche halves with coleslaw; drizzle with the cooking liquid. ","[Barolo, Cabernet Sauvignon, Malbec, Syrah]" 17923,"Baked Beans 1 1/2 pounds dry cannelloni beans 1 onion, sliced 2 ounces molasses 1 tablespoon dry English mustard 6 ounces brown sugar 5 ounces tomato sauce Salt and freshly ground black pepper 2 bay leaves 4 ounces salted pork flank, optional Toast, for serving Instructions: Soak the beans overnight in plenty of cold water to soften them. Drain away the water when ready to prepare your baked beans and rinse under cold water to remove any sand or grit. In a large pot with plenty of water, simmer the beans with a touch of salt until they start splitting. Skim the top regularly and add water if the level falls below the beans. Drain and reserve the liquid. Allow the beans to cool down for 1 hour before handling. Preheat oven to 225 degrees F. Add the beans back to the pot. Add the sliced onion, molasses, mustard, brown sugar, tomato sauce, and the remaining cooking liquid to the pot. Add more water to cover the beans if there is not enough cooking liquid. Season lightly with salt and pepper and add the bay leaves. To make more traditional baked beans, add a chunk of salted pork flank or bacon slices. Bake the beans, covered, for 12 hours overnight. Check in the morning to see if you need to add a touch of liquid. If not, beans are ready to eat. Serve in bowl with toast. ","[Merlot, Cabernet Sauvignon, Malbec, Zinfandel]" 17924,"Lancashire Hot Pot 4 tablespoons clarified butter 1 1/2 pounds lean lamb shoulder, cut into 2-inch squares 4 medium onions, sliced thickly 2 tablespoons butter 1/4 cup flour, sifted 2 cups beef stock Freshly ground salt, to taste Freshly ground pepper, to taste 1 tablespoon Worcestershire sauce 1 tablespoon sugar 2 bay leaves 4 lamb kidneys, each cut into 4 pieces 2 cups flat mushrooms 4 dozen oysters 4 potatoes, sliced into 1/4-inch rounds Parsley, chopped Instructions: Preheat oven to 350 degrees F. Heat 2 tablespoons clarified butter in large overproof pan. Pat meat dry and add a little at a time to brown. In a separate pan, heat remaining clarified butter. Add onions and lightly brown. Add 2 tablespoons fresh butter, then stir in flour. Cook until lightly browned. Add onions to meat and combine well. Add beef stock and stir until sauce thickens. Season with salt and pepper. Add Worcestershire sauce, sugar, and bay leaves. Spoon off 1/2 cup of the gravy and reserve. Lay kidney slices on top, followed by mushrooms, then oysters. Season with salt and pepper. Cover with overlapping potato slices. Season again and add back 1/2 cup reserved gravy. Roast in oven for 1 hour, uncovered. Remove stew from oven and turn up to broil. Broil hot pot for 2 1/2 minutes to brown. Garnish with parsley. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 17925,"Citrus Chicken and Rice 1 1/4 pounds skinless, boneless chicken breast halves 1 3/4 cups Swanson? Chicken Broth or Swanson? Chicken Stock 1/2 cup orange juice 1 medium onion, chopped (about 1/2 cup) 1 cup uncooked regular long-grain white rice 3 tablespoons chopped fresh parsley Instructions: Cook the chicken in a 10-inch nonstick skillet over medium-high heat for 10 minutes or until it's well browned on both sides. Remove the chicken from the skillet. Stir the stock, orange juice, onion and rice in the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 10 minutes. Return the chicken to the skillet. Cover and cook for 10 minutes or until the chicken is cooked though and the rice is tender. Stir in the parsley. Tip: For a special touch, cook orange slices in a nonstick skillet over medium-high heat until they're lightly browned. Serve over the chicken. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 17926,"Quick Parmigiano Reggiano Polenta 1 box instant polenta 4 Tbsp. butter 1/2 cup freshly grated Parmigiano Reggiano cheese, 2 tablespoon chopped fresh parsley salt and pepper to taste salt and pepper to taste
Instructions: Cook polenta in boiling water according to package directions. Once the polenta has absorbed most of the water whisk in the butter, cheese, parsley and salt and pepper. Serve immediately. ","[Chardonnay, Pinot Grigio, Gavi, Vermentino]" 17927,"Spaghetti Squash with Parsley and Pecan Pesto 1 medium spaghetti squash, halved lengthwise, seeded 1/4 cup plus 2 teaspoons olive oil Salt and pepper
2 small heads garlic, plus 1 clove garlic, minced
2 ounces pecans, toasted (about 1/2 cup)
1/2 bunch parsley, with stems, plus 1 tablespoon parsley leaves, chopped, for garnish
1/4 cup grated Asiago cheese
1 1/2 teaspoons fresh lemon juice
Instructions: Preheat the oven to 375 degrees F. Rub the cut sides of the squash with 1 teaspoon of the olive oil and sprinkle with salt and pepper. Set the squash cut-side down on a baking sheet. Cut the tops off of the garlic heads, exposing the cloves but leaving the heads intact. Set the heads on a large piece of foil, drizzle with the remaining 1 teaspoon of the olive oil and season with salt and pepper. Wrap up the foil to make a pouch and place on the baking sheet with the squash. Bake until the squash is tender and the garlic soft and roasted, 35 to 40 minutes. Set aside to cool. When the roasted garlic is cool enough to handle, press out the cloves and add them to a food processor along with the minced garlic, toasted pecans, 1/2 bunch parsley and 1/2 teaspoon salt. Pulse until the ingredients are pulverized. With the motor running, drizzle in the 1/4 cup olive oil. Add the Asiago and lemon juice and pulse until just combined. Shred the squash into a bowl using a fork and toss with 1/2 cup of the pesto. Season with salt and pepper. Serve garnished with chopped parsley. ","[Chardonnay, Barbera, Vermentino, Tempranillo]" 17928,"Ham Cake Cooking spray 2 15- to 16-ounce boxes spice cake mix (plus required ingredients) 3 16-ounce cans white frosting Pink and brown gel food coloring Red and yellow liquid food coloring 1 tablespoon plus 2 teaspoons vanilla extract 1 tablespoon unsweetened cocoa powder 10 pineapple rings (from two 20-ounce cans), drained 8 maraschino or candied cherries 40 mini chocolate chips Instructions: Coat two 8-inch and two 9-inch round cake pans with cooking spray. Prepare the cake mixes as the label directs. Divide the batter among the 4 pans and bake at 350? F as directed. Let cool, then remove the cakes from the pans. Stack the two 8-inch cakes on top of the two 9-inch cakes, spreading frosting between each layer. Refrigerate for 30 minutes.
Measure 3 inches in from one side of the top cake layer. Starting at this point, use a serrated knife to cut down through the cake as shown, ending 1 1/2 inches in from the same side on the bottom layer.
Put the larger section of cake, cut-side down, on a platter. Separate the trimmed-off cake into two 2-layer pieces and stack them on top of one another at the narrow end of the layer cake. Cover the rounded part of the cake with a thin layer of frosting. Tint 1/2 cup frosting pink and spread on the flat side, making it as smooth as possible. Refrigerate the cake for about 30 minutes. Spread the remaining white frosting over the rounded part of the cake, making it as smooth as possible. Use a chopstick to make crosshatch marks in the frosting, about 1 1/2 inches apart. In a small bowl, combine 1/4 teaspoon pink food coloring, 1 drop yellow food coloring and 1 tablespoon vanilla. Use a small brush to paint the color in the crosshatch marks. Return the cake to the refrigerator for 30 minutes.
Mix 6 drops yellow and 1 drop red food coloring. Separately, mix 1/4 teaspoon brown food coloring with 2 teaspoons vanilla. Brush both colors on the white frosting. To complete the look, mix the cocoa powder with 1 teaspoon warm water and flick the mixture onto the cake with a brush. Pat the pineapple rings dry with paper towels. Place on a foil-lined baking sheet and brown with a kitchen torch or under the broiler. Attach to the cake with toothpicks. Press 4 mini chocolate chips into each ring and press a cherry into the center. Remove the toothpicks after slicing. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 17929,"Salsa Verde 2 fresh Poblano chiles, roasted over a flame, peeled and diced 2 fresh Anaheim chiles, roasted over a flame, peeled and diced 1 tablespoon fresh Jalapeno and Serrano chiles, finely chopped 1/2 pound fresh tomatillos, cut into quarters 1/2 pound roasted tomatillos, cut in halves Salt to taste (Mexican sea salt preferred) 1/2 cup cold water 1/2 cup white onion, chopped 1/3 cup cilantro, chopped Instructions: Combine all chiles and tomatillos in food processor and pulse to a chunky puree. Add salt and water. Remove to a bowl and stir in onion and cilantro. Add more water if necessary (tomatillos contain a lot of pectin and salsa can gel). Check seasoning. ","[Rioja, Tempranillo, Garnacha, Pinot Grigio]" 17930,"South Indian Spicy Lentil Stew 4 cups water 1 cup masur dahl (red lentils) or mung dahl (yellow lentils) 2 tomatoes, cut into large chunks 5-6 large okra, halved lengthways 2 carrots, cut into large chunks 2 potatoes, cut into large chunks 1 tablespoon tumeric 2 teaspoons salt 2 teaspoons tamarind paste or 1 tablespoon lemon juice 1 tablespoon vegetable oil 1 tablespoon cilantro seeds, ground 1 teaspoon cumin seeds, ground 1 tablespoon black mustard seeds 1-2 jalapeno peppers, seeded and chopped 6-8 dried curry leaves 1 tablespoon sambhar masala Instructions: In a large saucepan bring the water to a boil. Add the dahl, tomatoes, okra, carrots, potatoes, tumeric, salt and tamarind paste or lemon juice. Stir and bring back to a boil. Reduce the heat slightly and cook until the dahl is tender--approximately 30 minutes; add more water if necessary. Meanwhile, in a heavy skillet, heat the oil and lightly fry the ground cilantro and cumin over a medium heat. Add the mustard seeds, cl and curry leaves and fry for 2 minutes, covering the skillet as the seeds pop. Add the fried spices to the cooked dahl and vegetables. Add the sambhar masala and mix well. The stew can be prepared up to 2 hours in advance. ","[Rioja, Tempranillo, Garnacha, Pinot Noir]

" 17931,"Cherry Poppins 1 12-ounce bag frozen cherries 3 tablespoons sugar 1 tablespoon fresh lemon juice 3/4 cup sour cream 2/3 cup sweetened condensed milk 1/4 teaspoon almond extract Pinch of kosher salt 1/4 cup almonds Instructions: Combine the cherries, 1/4 cup water and the sugar in a small pot and bring to a simmer over medium heat. Cook, mashing occasionally, to make a chunky syrup, about 8 minutes. Let cool, then stir in the lemon juice. Meanwhile, whisk the sour cream, condensed milk, almond extract and salt in a bowl. Fill 6 pop molds about one-quarter of the way with some of the cherry mixture. (Wipe any drips off the insides of the molds with a paper towel for even layers.) Freeze until just set, about 30 minutes. Repeat with the sour cream mixture, filling the molds about halfway; freeze again. Add the remaining cherry mixture and freeze, then top with the remaining sour cream mixture; insert wooden sticks into the pops and freeze until completely solid, about 2 more hours. Meanwhile, preheat the oven to 350 degrees F. Spread the almonds on a baking sheet and bake until golden, 7 to 10 minutes. Let cool, then chop. To release the pops, briefly run the molds under hot water. Press the almonds around the bottoms. ","[Burgundy, Moscato, Riesling, Prosecco]" 17932,"Red Meat Chili: Carne Chili Colorado 3 white onions, quartered 8 tomatillos, peeled and washed 4 tomatoes, quartered 8 cloves garlic, peeled 1/2 ounce ancho chiles, stemmed, seeded, and de-veined 1/2 ounce gaujillo chiles, stemmed, seeded, and de-veined 1 quart chicken stock 1 tablespoon ground cumin 1 tablespoon ground coriander 1 tablespoon ground mustard seed 1/4 cup extra-virgin olive oil Salt and pepper 1 (1 1/2 to 2 pound) flank steak or brisket 2 cups water 12 tortillas Shredded Monterey jack Instructions: Preheat the oven to 500 degrees F.
On a sheet tray or baking pan, place onion, tomatillos, tomatoes, and garlic and drizzle with olive oil. Place under the broiler or roast in a preheated 500 degree F oven until the vegetables start to get a little charred on the outside. Remove and set aside. On another sheet tray or baking pan, place the dried chiles, and toast in a 500 degree F oven for 1 minute or until the chiles start to release some smoke. Remove and plunge in to bowl with hot water and set aside.
In a blender, begin pureeing the chiles and roasted vegetables in batches with chicken stock until smooth. Season with salt and pepper and set aside.
In a saute pan, toast the cumin, coriander, and mustard for 3 minutes or until they start to smoke. Remove from pan and place in a small mixing bowl. Add the olive oil, salt, and pepper, to make a paste. Rub this paste all over the piece of flank steak and allow to marinate for 30 minutes.
Preheat the oven to 350 degrees F. Preheat a grill or grill pan on high.
Grill the flank steak for 3 minutes on each side. Place the flank steak in a roasting pan and pour the pureed cl sauce over it. Add 2 cups of water, cover with foil, and cook in the oven for 1 hour until the meat becomes flaky.
Remove the meat from the pan, shred the meat, and reserve the sauce. Place 6 of the tortillas onto a baking sheet. Put a small amount of the shredded meat on the tortilla and spoon over some of the sauce. Top with some cheese. Repeat with the remaining ingredients. Bake for 5 minutes and serve. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 17933,"Butch's Baked Beans 1 (28-ounce) can baked beans (recommended: Bush's Baked Beans) 1/4 small onion, diced 1/4 cup ketchup 2 tablespoon spicy mustard 2 tablespoons brown sugar 1/2 cup chopped or pulled pork shoulder meat Instructions: Put the beans and onions in a saucepan and heat over medium-high heat until it bubbles. Add ketchup, mustard, and brown sugar. Heat another 5 minutes. When ready to serve, sprinkle the pork meat across the top. Enjoy! ","[Cabernet Sauvignon, Merlot, Malbec, Zinfandel]" 17934,"Hasselback Potatoes 2 small baking potatoes, about 3/4-pound total 2 tablespoons melted butter 1/3 cup chicken stock 1/4 teaspoon chopped fresh thyme leaves 1/2 teaspoon salt 1/4 teaspoon freshly ground white pepper 11/2 tablespoons finely grated hard cheese, such as Parmesan 1 tablespoon fine dry bread crumbs Instructions: Preheat the oven to 425 degrees F. Peel potatoes. Cut each potato not quite through in a series of crosswise slices about 1/4-inch apart or closer so that they are still joined together at the bottom. Brush the potatoes with the melted butter and place in a small baking pan. Pour the chicken stock around the potatoes and sprinkle with the thyme leaves. Sprinkle with salt and pepper and roast until the potatoes are half cooked, 25 to 30 minutes, basting every 5 minutes with the butter-chicken stock mixture. In a small bowl combine the grated cheese and bread crumbs and divide the mixture evenly between the tops of the 2 potatoes. Continue roasting without any further basting until the potatoes are crispy on the outside and cooked through, about 30 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 17935,"Steamed Artichoke 1 artichoke 1 lemon Fresh herb sprigs such as tarragon, mint, parsley and/or thyme 1 clove garlic, peeled and sliced Instructions: Cut the top quarter off the artichoke with a serrated knife. Snap off and discard any battered outer leaves. Using scissors, trim the remaining barbed leaf-ends of the artichoke. Cut the stem flush with the artichoke body. Rub the cut surfaces with a lemon half. Fit a medium pot large enough to hold the artichoke with a steamer basket. Slice the remaining lemon and use it to line the steamer. Arrange the herb sprigs and garlic over the lemon. Put the artichoke stem-end up in the center of the steamer. Add enough water to come up to the bottom of the steamer. Cover and steam over medium-high heat, adding more water if necessary, until outer leaves can be easily removed from the artichoke and the base can be readily pierced with a knife, about 40 minutes. Serve the artichoke warm with melted butter or oil, or chilled with mayonnaise or oil. Serving Suggestion: melted butter, fruity extra-virgin olive, or mayonnaise . ","[Chenin Blanc, Sauvignon Blanc, Vermentino, Grner Veltliner]" 17936,"Nacho-rific Stuffed Chicken 1/2 cup fat-free refried beans 4 wedges light spreadable Swiss cheese (recommended: The Laughing Cow), room temperature 1/4 cup shredded fat-free Cheddar cheese 16 low-fat baked tortilla chips 1 teaspoon dry taco seasoning mix 4 (5-ounce) raw, boneless, skinless lean chicken breast cutlets, pounded to 1/3-inch thickness Salt and freshly ground black pepper 1/4 cup taco sauce Fat-free sour cream, for topping, optional Salsa, for topping, optional Instructions: Preheat the oven to 350 degrees F. Spray a baking sheet with nonstick spray and set aside. To make the filling: Combine beans, cheese wedges, and shredded cheese in a bowl. Mix thoroughly and set aside. Put chips in a sealable plastic bag and crush with your hands or a rolling pin. Add taco seasoning and give it a good shake to mix. Transfer crumb mixture to a plate and set aside. Place cutlets flat on a clean, dry surface, and season with salt and black pepper. Spoon filling onto the centers of the cutlets, dividing it evenly among them. Carefully roll each cutlet up over the filling (which may ooze a little, but don't worry!) and secure with toothpicks, if needed. Transfer to the baking sheet. Cover each stuffed cutlet with 1 tablespoon taco sauce, using the back of the spoon or your fingers to coat. Coat cutlets with crumb mixture. Cover the baking sheet with foil, and bake in the oven for 20 minutes. Carefully remove foil. Bake until chicken is cooked through and outsides are crispy, about 15 additional minutes. Let cool slightly and top with sour cream and salsa, if using. Enjoy! ","[Chardonnay, Sauvignon Blanc, Riesling, Garnacha]" 17937,"Chocolate Thumbprint Cookies 1 cup very finely ground almonds 1 (16-ounce) container dark chocolate frosting 4 tablespoons (1/2 stick) butter, at room temperature 2 1/2 cups graham cracker crumbs 1/2 teaspoon pure almond extract 48 chocolate kiss candies (recommended: Hershey's) Instructions: Pulse almonds in a food processor until very finely ground, like coarse sand. Pour ground almonds into a pie pan or other shallow bowl and set aside. Beat chocolate frosting and butter in large bowl with a hand mixer until well blended. Stir in graham cracker crumbs and almond extract. Shape chocolate mixture into 1-inch balls. Roll each ball in almonds to coat. Place balls on a cookie sheet. Using your finger, make a deep indentation in the center of each ball. Fill the indentations with chocolate kiss candies. Refrigerate for 30 minutes, or until cold. ","[Chardonnay, Riesling, Moscato, Pinot Grigio]" 17938,"Cote de Boeuf for Two 1/2 cup unsalted beurre de burrat (French churned butter), at room temperature 1 tablespoon picked thyme leaves
1/2 tablespoon picked rosemary leaves, chopped
Fleur de sel
1 head garlic, top scalped 2 tablespoons olive oil
One 26- to 28-ounce bone-in cote de boeuf or ribeye
Kosher salt
1 pint blackberries
1 bunch thyme
Freshly cracked black pepper
Instructions: For the compound butter: Place all the ingredients in a bowl and mix until fully combined. Set aside. For the ribeye: Preheat the oven to 350 degrees F. Coat the garlic in some olive oil and wrap in foil. Place in the oven and roast until tender, about 45 minutes. Heat a pan over high heat with the remaining olive oil. Season the steak liberally with kosher salt. Sear on both sides, about three minutes, then place the entire pan in the oven to continue cooking, about 10 minutes for medium rare. Remove the steak to a resting rack. Let rest for 12 minutes while you make the garnish. In the same pan you seared the steak, saute the berries quickly, adding the thyme at the end and a few cracks of black pepper. Garnish the steak with the compound butter, berries and thyme and head of garlic. ","[Chardonnay, Pinot Noir, Syrah, Tempranillo]" 17939,"Egyptian Rice Pudding 3/4 cup rice flour 3/4 cup sugar 6 cups milk 2 pods whole green cardamom, lightly crushed Pinch saffron threads 3 tablespoons rose water Chopped pistachios, to garnish Instructions: Combine the rice flour and sugar and add to a saucepan containing the milk. Slowly bring to a boil whisking vigorously for about 2 minutes, taking care not to scorch the mixture. Add cardamom and saffron and continue stirring for 1 more minute. Remove from heat, and add rosewater. Pour pudding into individual serving glasses and let cool completely. Refrigerate for about 2 hours. Top surface completely with finely chopped pistachios and serve. ","[Chenin Blanc, Moscato, Vinho Verde, Cava]" 17940,"Pot O' Cold 1 3/4 cups all-purpose flour 2 teaspoons caraway seeds 1/2 teaspoon baking soda 1/4 teaspoon kosher salt 1/2 cup golden raisins 3/4 cup buttermilk 4 tablespoons unsalted butter, melted 2 tablespoons sugar 3 cups of coffee Irish whisky, to taste 1 1/2 quarts mint chocolate chip ice cream Instructions: Make the biscotti: Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper. Whisk the flour, caraway seeds, baking soda and salt in a medium bowl; stir in the raisins. Add the buttermilk and stir with a wooden spoon until combined. Gather the dough into a ball, then transfer to the prepared baking sheet. Form into a small log, about 8 inches long and 5 inches wide. Bake until golden, about 45 minutes. Remove from the oven and reduce the temperature to 350 degrees F. Let the log cool 30 minutes, then transfer to a cutting board and slice crosswise into 1/4-inch-thick pieces. Arrange cut-side down on an unlined baking sheet, brush with the melted butter and sprinkle with the sugar. Bake until lightly golden, about 20 minutes. Transfer to a rack; let cool. Assemble the desserts: Fill 6 mugs halfway with coffee and add a splash of whisky to each. Add 2 scoops of ice cream to each mug and serve with the biscotti. ","[Barolo, Barbaresco, Dolcetto, Valpolicella]" 17941,"Rigatoni with Eggplant Puree 1 medium eggplant, cut into 1-inch cubes 1 pint cherry tomatoes 3 cloves garlic, whole 3 tablespoons olive oil 1 teaspoon salt 1 teaspoon freshly ground black pepper 1 teaspoon red pepper flakes 1/4 cup toasted pine nuts 1 pound rigatoni pasta 1/4 cup torn fresh mint leaves 3 tablespoons extra-virgin olive oil 1/2 cup grated Parmesan Instructions: Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper. In a large bowl combine the eggplant, cherry tomatoes, garlic, olive oil, salt, pepper, and red pepper flakes. Spread the vegetables out in an even layer on the baking sheet. Roast in the oven until the vegetables are tender and the eggplant is golden, about 35 minutes. While the vegetables are roasting, place the pine nuts in a small baking dish. Place in the oven on the rack below the vegetables. Roast until golden, about 8 minutes. Remove from the oven and reserve. Meanwhile, bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta into a large bowl and reserve 1 1/2 cups of the cooking liquid. Transfer the roasted vegetables to a food processor. Add the torn mint leaves and extra-virgin olive oil. Puree the vegetables. Transfer the pureed vegetables to the bowl with the pasta and add the Parmesan. Stir to combine, adding the pasta cooking liquid 1/2 cup at a time until the pasta is saucy. Sprinkle the pine nuts over the top and serve. ","[Barolo, Chianti, Tempranillo, Garnacha]

" 17942,"Pork with Balsamic Vinegar, Crunchy Apples, and Apple Puree 2 pounds Jonagold apples 6 ounces water 1 tablespoon sugar 1 teaspoon cinnamon 2 pounds pork loin, cut into 12 medallions 4 ounces flour 4 ounces oil 1 cup white wine 3 ounces balsamic vinegar Salt and pepper Instructions: Preheat oven to 200 degrees F. To prepare the crunchy apple, wash and peel 1/2 of the apples, and cut them into slices. Place them on a baking sheet, and bake them for 4 hours so they dry out very slowly. Peel the other 1/2 of the apples, and place them in a saucepot with the water. Add the sugar and cinnamon, and cook them slowly on low heat until they are soft, approximately 20 minutes. Once apples are cooked, place them in a blender, and blend until you have a puree. Set aside and keep warm. To prepare the pork medallions, dredge each piece lightly in the flour. Heat a shallow pan with the oil, and sear each medallion for 2 to 3 minutes on each side. Once seared on both sides, add the white wine, and cook for 2 minutes to evaporate the alcohol. Add the vinegar to create a sauce. To serve, plate two medallions per person on each plate. Add the apple puree, and fan out the crunchy apple chips. This dish may also be accompanied with Sauteed vegetables. ","[Barolo, Barbaresco, Chianti, Tempranillo]" 17943,"Peanut Butter Brioche Sandwiches 1/4 cup creamy peanut butter
1/4 cup coconut milk
2 tablespoons fresh lime juice
2 tablespoons soy sauce
4 teaspoons light brown sugar
1 teaspoon crushed red pepper 1 1/2 cups creamy peanut butter 2 teaspoon chili powder, plus more to taste 1 teaspoon cumin 1 teaspoon crushed red pepper Pinch of salt 8 slices brioche bread 1 package Irish Cheddar, cut into slices Instructions: Preheat the broiler. For the satay sauce: Whisk the peanut butter, coconut milk, lime juice, soy sauce, brown sugar and crushed red pepper together in a small bowl. Set aside. For the sandwiches: Combine the peanut butter, chili powder, cumin, crushed red pepper and salt in a small bowl. Stir well. On a nonstick baking sheet, lay out 4 slices of the brioche and spread with the spicy peanut butter. Top each slice with about 3 slices of the cheese. Broil until the cheese is melted, about 2 minutes.
Close the sandwiches with the remaining brioche and broil again until the top slices are toasted, about 1 minute--watch closely, as broilers vary. Flip the sandwiches on the baking sheet and broil one more time until the top slices are toasted, about 1 minute. Cut the sandwiches into triangles, drizzle with the satay sauce and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Gouda]" 17944,"Eggs 'Benedict' with Quail Eggs and Spiced Biscuits Lemongrass-Crab-Fennel Salad Water 1 tablespoon rice wine vinegar 12 quail eggs 2 3/4 cups bread flour 2 3/4 cups cake flour 1/2 tablespoons salt 3/8-cup sugar 1 teaspoon ancho cl powder 4 tablespoons baking powder 1/2 tablespoon minced fresh thyme Zest of 1 lemon, minced 1/2 cup chilled butter (4 ounces) 2 eggs About 12 ounces buttermilk (Place 2 eggs in a pint sized measuring cup and fill to the top with milk) 1/4 cup plus 1 tablespoon extra virgin olive oil 2 stalks lemongrass, white part only, finely minced 3 scallions, sliced 1/16-inch thick, green/white separated Salt and white pepper to taste Juice of 1 lemon 1/2 tablespoon coarsely ground coriander, toasted 1/2 pound fresh crab leg meat, picked through 1 large head fennel, cored and shaved paper thin Instructions: Fill a 2 quart sauce pan 2/3 to the top with water. Add vinegar and bring to a simmer. Open eggs into the water and try to gather the whites around the yolks. Cook briefly for 1 to 2 minutes to keep the eggs runny. In a food processor, combine all dry ingredients, thyme and zest. Add chilled butter and pulse to small pieces. Add egg/milk mixture and incorporate. Do not over mix. Remove from processor and roll out on a floured surface. Using a 2-inch round pastry cutter, make circles and bake on parchment lined baking sheet at 350 degrees for 12 to 14 minutes until golden brown. A toothpick inserted in the center should come out clean.
In a small saute pan on medium heat, add 1 tablespoon oil and saute lemongrass and scallion whites until soft, about 4 minutes. Season and set aside. In a bowl, whisk together juice, coriander, scallion greens and remaining oil. Add lemongrass and check for seasoning. In another bowl, mix crab and fennel. Add 2/3 of the vinaigrette and toss to coat. Check for seasoning.
PLATING: Cut the biscuits in half. Lay a little salad down to prevent sliding and place the bottom half of the biscuit on the salad. Top biscuit with a small mound of salad and a poached egg. Drizzle on vinaigrette and rest top half of biscuit against the mound.
","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 17945,"Helen Vitale's Orange and Fennel Salad 1 teaspoon Dijon mustard 1 tablespoon white balsamic vinegar
Kosher salt and freshly ground black pepper
1/4 cup extra-virgin olive oil
3 cups baby arugula
2 navel oranges
1 bulb fennel, thinly sliced
1/4 red onion (or more), sliced into thin rings
8 leaves fresh basil, cut into thin strips
Instructions: Whisk together the mustard and vinegar in a small bowl. Season with salt and pepper to taste. Slowly add the oil in a thin stream, whisking constantly until fully emulsified. If the dressing breaks while you're making it, stop pouring the oil and whisk what you've made so far until it comes together again. Spread the arugula on a large platter. Slice off the top and bottom of each orange. Cut away the peel and outer membranes, then slice the orange cross-wise into wheels. Layer the orange slices over the arugula, followed by the fennel, onion (add more to taste) and basil. Season with salt and pepper. Pour the vinaigrette on top, toss and serve immediately. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 17946,"Tortas Ahogadas 2 tablespoons chili powder 2 tablespoons ground cumin
2 tablespoons granulated garlic
1 tablespoon smoked paprika
2 teaspoons dry mustard
1 teaspoon ground coriander
1 tablespoon kosher salt
1 teaspoon freshly ground black pepper
2 1/2 pounds boneless pork butt, fat trimmed, cut into 3 or 4 large pieces
1/4 cup canola oil
One 12-ounce bottle Mexican beer
6 to 8 dried cl de arbol 2 tablespoons canola oil
1/2 white onion, diced
1 jalapeno, cored, seeded and diced
2 cloves garlic, minced
2 teaspoons ground cumin
1 teaspoon dried Mexican oregano
1/4 cup red wine vinegar
One 28-ounce can crushed fire-roasted tomatoes
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper 6 bolillo rolls (see Cook's Note) Olive oil, for brushing 2 cups shredded green cabbage 1/2 cup chopped fresh cilantro
Pico de gallo, recipe follows Pickled Red Onions, recipe follows 4 Roma tomatoes, diced 1 jalapeno, seeded and minced
Juice of 1 lime 1/2 red onion, minced
2 tablespoons chopped fresh cilantro 1 teaspoon minced garlic
Kosher salt and freshly ground black pepper Kosher salt and freshly ground black pepper
1 tablespoon olive oil 1 red onion, halved and thinly sliced
Sea salt
1 bay leaf
Pinch cayenne
Pinch ground cinnamon
1 whole star anise
2 tablespoons honey
1/4 cup red wine vinegar
Instructions: For the braised pork butt: Preheat the oven to 325 degrees F. In a small bowl, combine the chili powder, cumin, garlic, paprika, mustard, coriander, salt and pepper. Pat the pork dry, then coat it with the rub. In a large cast-iron pan, heat the canola oil over medium-high heat. Sear the pork until browned on all sides, 8 to 10 minutes. Pour in the beer, cover the pan tightly with foil and transfer it to the oven for 2 1/2 to 3 hours. Let the pork cool a bit before shredding. For the tomato sauce: Soak the cl de arbol for 20 minutes in warm water. Once rehydrated, remove the stems and seeds and roughly chop. Heat the canola in a medium saucepan over medium heat. Add the onion and saute until translucent, 5 to 7 minutes. Stir in the cl de arbol, jalapeno, garlic, cumin and oregano and cook for another 2 to 3 minutes, until fragrant. Add the vinegar, tomatoes and 1 cup water. Bring to a simmer and cook for 45 to 50 minutes, stirring often. When done, puree the sauce until smooth. Season with salt and pepper to taste. To assemble the sandwich: Slice the bolillos in half, leaving them hinged at one end. Brush the insides with olive oil. Place the bolillos cut-side up on a baking sheet; transfer to the oven and toast until crispy, about 5 minutes. Fill each bolillo with some shredded pork, topped with some tomato sauce, shredded cabbage, cilantro, pico de gallo and pickled red onions. Serve. In a bowl, combine the tomatoes, jalapeno, lime juice, red onion, cilantro and garlic. Mix to combine. Season with salt and pepper, and refrigerate for 1 hour to allow flavors to meld. Heat a small saucepan over medium heat. Add the olive oil, the onions and some sea salt, and saute until the onions are just softened, about 5 minutes. Add the bay leaf, cayenne, cinnamon, start anise, honey, red wine vinegar and just enough water to cover. Bring to a boil, then turn off the heat. Set aside to cool to room temperature. Remove the whole spices and refrigerate until ready to serve. ","[Syrah, Tempranillo, Garnacha, Barbera]" 17947,"Spritz Cookies 16 tablespoons (2 sticks) unsalted butter, softened 3/4 cup sugar 1/4 teaspoon salt 1 teaspoon vanilla extract 3 large egg yolks 2 1/2 cups all-purpose flour 2 or 3 cookie sheets or jelly roll pans covered with parchment or foil Instructions: Set racks in the upper and lower thirds of the over and preheat to 375 degrees. In the bowl of a standing electric mixer fitted with the paddle attachment, beat together on medium speed the butter, sugar, salt, and vanilla until very light and fluffy, about 5 minutes. Beat in the egg yolks, 1 at a time, beating smooth after each addition. Scrape down the side of the bowl and beater. On low speed, add the flour and mix only until it is completely absorbed. Remove the bowls from the mixer and finish mixing the dough with a large rubber spatula. Insert a die into the cookie press, then fill it with about a quarter of the dough. Press the cookies out onto the prepared pans, leaving 1-inch around all cookies. Bake the cookies for 10 to 12 minutes, or just until they are a very pale golden color. Slide the paper from the pans onto the racks. If desired, decorate with bits of candied fruit, raisins or nuts; make into sandiwches with ganache or melted milk chocolate; or dip partially into chocolate that may further be dipped into chopped nuts or shaved chocolate. Store the cooled cookies between sheets of parchment or waxed paper in a tin or plastic container with a tight-fitting cover. ","[Prosecco, Moscato, Vinho Verde, Cava]" 17948,"BBQ Quesadilla 1 lb. Bob Evans Zesty Hot Sausage 1/2 cup thinly sliced red onion 1/2 cup Bob Evans Wildfire BBQ sauce 4 10\ flour tortillas 1 cup (4 oz.) shredded Monterey Jack Cheese Sour cream Salsa Instructions: In skillet over medium heat crumble and cook sausage and onions until brown. Stir in BBQ sauce. Lay 2 of the tortillas on a flat surface. Top each with 1/4 cup cheese. Divide sausage mixture between the two. Sprinkle each with 1/4 cup cheese. Top with remaining tortillas. Heat large skillet over medium heat. Add a small amount of oil to coat bottom of skillet. Cook one quesadilla at a time until golden grown on each side, about 2-3 minutes per side. Cut into wedges and serve with sour cream and salsa.; ","[Zinfandel, Merlot, Malbec, Tempranillo]" 17949,"Bhutta Bhel 1 medium yellow potato, unpeeled Kosher salt 2 or 3 ears corn with husks on (to yield about 2 1/2 cups cooked corn kernels) 2 limes, juiced (about 1/4 cup) 2 teaspoons jaggery powder or light brown sugar 1/2 teaspoon tamarind paste, such as Glory Bee organic tamarind puree or Tamicon tamarind concentrate 1 small red onion, diced (about 1/2 cup) 1 tomato, diced (about 1/2 cup) 1 cup mixed sprouts, such as mung bean, chickpea, adzuki bean or lentil sprouts 1 bunch cilantro, chopped (about 3/4 cup) 1 to 2 Thai green chiles, jalape?os or other green chiles, seeded and finely chopped 1/2 teaspoon chaat masala (see Cook\u2019s Note), plus more if desired 1 cup unsweetened cornflakes Instructions: Put the potato in a medium saucepan, add cold water to cover by about an inch and salt the water generously.\u202fBring to a boil, lower the heat and simmer until the center of the potato is easily pierced with a fork, 12 to 15 minutes. Drain and halve the potato so that it cools faster.\u202fWhen cool, peel and dice the potato (about 3/4 cup). Set aside. Meanwhile, microwave the corn with the husk on, one at a time, until tender, about 3 minutes. (If the corn is really young and tender you can skip this step.) Meanwhile, in a small bowl, whisk together the lime juice, jaggery and tamarind paste until the jaggery has completely dissolved. Set aside. Once the corn is cool enough to handle, use a serrated knife to cut off the tip of each ear, then slip off the husk and discard. Use the knife to cut off the corn kernels. Transfer to a large bowl. Add the onion, tomato, sprouts, potato, cilantro and chiles. Add 1 teaspoon salt and the 1/2 teaspoon chaat masala and toss well. Add 3 tablespoons of the lime dressing and toss well again. Taste and add more lime dressing, salt and chaat masala, as desired. Toss in the cornflakes just before serving. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 17950,"Lobster in Calvados Sabayon 4 lobsters 4 ounces butter, plus 4 ounces Salt and pepper 2 medium size carrots, diced 8 tomatoes, sliced in quarters 6 tablespoons tomato paste 3 tablespoons flour 1 cup finely chopped shallots 16 ounces Calvados 3 cups heavy cream 1 lemon, juiced 1 teaspoon cayenne pepper 2 tablespoons finely chopped parsley Instructions: Split the lobsters lengthwise using a large chef's knife. Pour the liquid into a small bowl, and remove the liver and set aside. Discard the stomach (the small sac behind the eyes). Remove the claws and the legs and set aside. Slice down through the tail meat and the shell at the point of the natural hinges. Slice the body into pieces of the same approximate size. Melt 4 ounces of the butter in a large heavy saucepan. When the butter starts to turn the color of a hazelnut, add the lobster pieces and sprinkle with salt and pepper. Add the carrots, tomatoes and tomato paste, and cook over high heat for 10 minutes, turning lobsters often. Once they have turned red all over, remove the lobsters from the saucepan and set aside. Make the roux by combining the flour and the remaining butter in a separate saucepan. Stirring constantly, heat and mix until you have a light golden paste. Remove the roux to a small bowl. To the carrot and tomato mixture, add the shallots, and sizzle for 1 minute without burning. Add the Calvados, ignite, and when the flame dies out, add the cream. Using a whisk, add the roux mixture, and stir until smooth. Bring the sauce slowly to a boil. In a separate bowl, mix the reserved livers and lemon juice together, and add salt, pepper, and cayenne pepper. Add the liver mixture to the sauce and cook for about 5 minutes. You may cook the sauce longer to reduce and thicken it. Once it has reached its desired consistency, add the parsley. To serve, place the lobster pieces on a plate to recreate the shape of the lobster and set the claws on each side. Pour the sauce over the lobsters. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]

" 17951,"Pan-Roasted Lobsters 4 (1 1/2-pound) frisky Maine lobsters Sea salt and freshly ground black pepper 4 to 5 tablespoons extra-virgin olive oil Melted butter, for greasing skillet 8 ounces fresh chanterelles, boletes, oyster mushrooms, or a mixture of wild mushrooms (cultivated exotic mushrooms such as shiitakes or oyster mushrooms 2 tablespoons minced shallots 1 cup dry-style hard cider (dry white wine is an acceptable substitute) 4 ounces unsalted butter cut in small pieces, at room temperature Instructions: Kill the lobsters with a sharp-pointed knife plunged into the body behind the head. Remove the bands from the claws. Twist off the tails, and carefully split lengthwise. Twist the claws and knuckles off the bodies; separate the claws from the knuckles. Crack the claws a little using a sharp blow with the back of a knife. Split the bodies. Remove the intestinal tract from the tail meats. Arrange the lobsters in a single layer in an ovenproof baking dish, tail and body shells down. Sprinkle sea salt (preferably from Maine) and black pepper over the lobster meat, followed by a generous dressing with the olive oil. Preheat the oven to its hottest temperature setting. (See Cook's Note) In a non-reacting skillet filmed with a little melted butter, saute the mushrooms over high heat for 2 or 3 minutes. Season with salt and pepper and set aside. Place the lobsters in the oven, and roast until the shells are almost uniformly red and the meat is opaque, as long as 7 or 8 minutes in a home oven. Remove the lobsters from the oven. Add the mushrooms and shallots. Pour the hard cider over the lobsters, and scatter the butter pieces around the dish. Place the lobsters back in the oven, and continue roasting, checking frequently, until the butter has completely melted, about 2 or 3 minutes. Swirl the pan to combine the liquid ingredients into a saucy emulsion. Check the seasonings and adjust with more sea salt and pepper if necessary. Serve the lobsters on dinner plates and spoon the sauce over them. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 17952,"Chicken and Smashed Potato 8 trimmed single lobe chicken breasts Brine, recipe follows 1 quart buttermilk
1/2 cup Buffalo Sauce, recipe follows (see Cook\u2019s Note) 1/2 gallon frying oil, such as sunflower oil 2 cups all-purpose flour
2 large eggs
1 cup buttermilk
2 cups Chicken Flour, recipe follows 4 Baked Potatoes, recipe follows Green Beans, recipe follows Caramelized Onion Cream Sauce, recipe follows Shaved green onions, for serving; optional 1/2 gallon water 1 cup light brown sugar
1/4 cup key lime juice (or regular lime juice)
1/4 cup orange juice
1/4 cup seasoned sea salt, such as Sarah\u2019s Sea Salt Tuscan blend 1/8 cup sliced unpeeled fresh ginger 5 sprigs fresh thyme
Three 4- to 5-inch-long fresh rosemary sprigs
Kosher salt
1 pound ice
2 cups of your favorite hot wing sauce 1/4 cup of your favorite hotter wing sauce 1 teaspoon chili powder
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1/4 teaspoon cayenne pepper
1/4 teaspoon ground turmeric
1 drop your favorite blazing hot wing sauce 4 sticks (2 cups) unsalted butter, cold 1/4 cup orange concentrate 5 cups all-purpose flour 3/4 cup paprika
1/3 cup white pepper
2 tablespoons chili powder
2 tablespoons ground coriander
2 tablespoons ground cumin
1 1/2 tablespoons dried basil
1 1/2 tablespoons dry ground mustard
1 1/2 tablespoons dried rubbed sage
1 1/2 tablespoons dried thyme
1 teaspoon dry ground ginger
1 teaspoon dried marjoram
1/2 teaspoon dried oregano Iodized salt
4 large baking potatoes Salad oil, for coating Kosher salt and ground white pepper 12 ounces green beans, trimmed Kosher salt
2 tablespoons clarified butter
2 tablespoons salad oil
1 tablespoon minced shallots
1 tablespoon minced garlic
Dash of seasoned sea salt, such as Sarah\u2019s Sea Salt Tuscan blend White pepper 2 tablespoons white wine
4 tablespoons Basil Butter, recipe follows 1 tablespoon minced garlic 1 tablespoon minced shallots
2 tablespoons olive oil
1 tablespoon salad oil
4 sticks (2 cups) unsalted butter, softened 1/4 cup basil pesto
8 fresh basil leaves, chiffonaded Kosher salt
1 jumbo yellow onion (the sweeter the better), sliced 2 tablespoons clarified butter
2 tablespoons salad oil
Sugar, if needed 1 tablespoon minced garlic Kosher salt and white pepper
1/4 cup white wine
1 quart 40% heavy cream
1/4 cup unsalted butter
Instructions: Combine the chicken and brine in a large container and refrigerate for 8 hours. Remove the chicken, reserving the brine, then pound out or use a meat tenderizer. Return the chicken to the brine and refrigerate for another 8 hours. Heat the frying oil in a deep fryer to 350 degrees F. Remove the chicken from the brine and combine with the buttermilk and Buffalo Sauce in a large bowl until evenly coated. In three different bowls, place the all-purpose flour, eggs and buttermilk whisked together and the Chicken Flour. Take 2 of the chicken breasts from the marinade and dredge in the all-purpose flour until completely coated. Transfer to the egg mixture and coat until you don\u2019t see any flour. Transfer to the chicken flour and dredge. Repeat with the remaining pieces of chicken. Press down on each Baked Potato until the skin breaks and it is about 1 1/2 inches high. Fry 2 pieces of chicken at a time in the oil until the chicken is cooked, about 7 minutes, adding a baked potato to each batch around the halfway point. Repeat with the remaining chicken breasts and potatoes. To serve, place a fried smashed potato in the center of a large bowl, top with some Green Beans, add 2 fried chicken breasts on top at a 90-degree angle. Pour some Caramelized Onion Cream Sauce on top. Top with shaved green onions (if using). Combine the water, brown sugar, salt, key lime juice, orange juice, sea salt, ginger, thyme, rosemary and 1/2 cup salt in a large pot. Stir until the sugar and salts completely dissolve, then bring to a low boil and boil gently for 5 minutes. Add the ice and stir. about 16 cups Combine the hot wing sauce, hotter wing sauce, chili powder, coriander, cumin, cayenne, turmeric and blazing hot wing sauce in a medium pot. Bring to a simmer and cook, stirring slowly until the mixture reduces and thickens just a bit, stirring frequently, about 15 minutes. Turn off the heat, add the butter and orange juice concentrate and stir until combined. Stir together the flour, paprika, salt, pepper, chili powder, coriander, cumin, basil, dry ground mustard, sage, thyme, ginger, marjoram, oregano and 1/3 cup iodized salt in a large bowl until thoroughly combined. This will keep, tightly covered, for 2 weeks. Preheat the oven to 400 degrees F. Coat the potatoes with salad oil and top with a dash each of salt and pepper. Bake until tender, about 1 hour 20 minutes. Cool, then refrigerate overnight. Blanch the green beans in 1/2 gallon water combined with 1 tablespoon kosher salt until they become bright in color. Cool in an ice bath, then drain and set aside. Heat the clarified butter and salad oil in a large skillet over medium-high heat. Add the shallots, then the garlic and sweat until the shallots start to become translucent. Add the green beans, seasoned sea salt and some white pepper and toss to coat. Continue turning for about a minute or so until the pan becomes hot again. Do not let the shallots and garlic brown. Deglaze with the wine and let simmer for no more than 30 seconds. Add the Basil Butter and turn off the heat. Turn and stir the beans until the butter is melted and emulsified with the wine. Set aside until ready to plate. Sweat the garlic and shallots in the olive and salad oil in a small skillet until translucent. Transer to the bowl of a mixer and add the butter, pesto, basil leaves and 1/2 teaspoon salt. Mix until fully incorporated. Transfer the butter to a large piece of plastic wrap and roll into a tube shape. Wrap in parchment paper and continue to compress the tube. Refrigerate overnight. This is a great compound butter for many uses and will hold in the refrigerator for a few weeks if sealed properly. Saut the onions in a medium pot with clarified butter and salad oil until caramelized. Add some sugar if the onions are overly wet and do not caramelize to the appropriate color. Add the garlic and stir for another 2 minutes. Deglaze the pot with white wine and add 1 or 2 pinches of salt and a pinch of pepper. Add the heavy cream and simmer, stirring occasionally, until reduced by about 10 percent, about 45 minutes. Remove from the heat, add the butter and emulsify completely with an immersion blender until the sauce is as smooth as gravy. ","[Pinot Noir, Sauvignon Blanc, Chianti, Grenache]" 17953,"Classic Manicotti 1/3 cup olive oil 1 cup minced onions 3 cloves garlic, minced 2 pounds ripe tomatoes, cored and cut into 1-inch pieces or 2 (28-ounce) cans plum tomatoes, drained Pinch of sugar Salt and pepper 8 large pasta tubes 1 pound fresh ricotta cheese 2/3 cup freshly grated Parmesan cheese 1 egg yolk 2 tablespoons minced fresh basil 2 tablespoons minced fresh parsley Freshly grated nutmeg to taste Salt and pepper to taste 8 ounces grated Mozzarella cheese 4 sprigs of basil-garnish Instructions: Preheat oven to 350 degrees F. First, make the marinara sauce. In a saucepan heat oil. Add onion and cook for 3 minutes. Add garlic and cook for 2 minutes more. Add tomatoes, pinch of sugar, salt and pepper and simmer, covered, stirring occasionally, for 20 minutes. Puree the mixture through the fine disk of a food mill and then return to the saucepan. Reduce for 15 minutes. Meanwhile, make your filling. In a bowl mix together ricotta cheese, Parmesan cheese, egg yolk, minced basil, parsley, nutmeg, salt and pepper to taste. Fill your manicotti tubes with the filling mixture. When all the tubes are filled place them in a baking dish. Spoon marinara sauce over the tubes and sprinkle with mozzarella cheese. (Can be refrigerated for several hours or overnight at this point or may be frozen.) When ready to cook, place in the oven and bake, covered for 20 minutes. Uncover and bake for 5 to 10 minutes longer, or until bubbling and heated through. Serve each portion with a sprig of fresh basil. ","[Chardonnay, Pinot Grigio, Chianti, Barbera]" 17954,"Raspberry and Almond Brownies 1 cup all-purpose flour 1/2 teaspoon salt 4 ounces semisweet chocolate 1/2 cup (1 stick) unsalted butter 3/4 cup dark brown sugar 3/4 cup granulated sugar 2 eggs 1 generous cup fresh raspberries 1/2 cup sliced almonds Instructions: Preheat the oven to 325 degrees F. Butter and flour a 9-inch square cake pan. Sift the flour and salt into a large bowl. Melt the chocolate with the butter in a double boiler or a bowl set over a pan of hot water (or you can use a microwave). Remove from the heat, add the brown and granulated sugars and leave to dissolve slightly, then stir to combine. Add the eggs, one by one, beating after each addition. The mixture should be very glossy. Gently fold in the flour. Don't overmix. Spread the batter in the prepared pan to form an even layer. Top with the raspberries and sliced almonds. Bake for 20-30 minutes, or until just set in the middle. A wooden skewer inserted into the center should come out with just a few moist crumbs on it. Don't overbake. Leave to cool in the pan for 30 minutes before cutting into squares and serving. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Moscato]" 17955,"Roasted Root Vegetable Soup with Grilled Cheese Croutons 3 medium sweet potatoes, peeled and cubed into 2-inch chunks 2 large carrots, peeled and cut into large chunks 2 parsnips, peeled and cut into large chunks 1 medium celery root, peeled and cut into chunks Extra-virgin olive oil, for liberal drizzling Salt and freshly ground black pepper Freshly grated nutmeg 1 bulb garlic* 4 cups chicken or vegetable stock Dash honey Dash hot sauce 4 slices thick-cut good-quality white bread 4 slices deli-cut on thicker-side sharp yellow Cheddar Instructions: Preheat the oven to 425 degrees F. In a roasting pan, coat the potatoes, carrots, parsnips, and celery root in just enough extra-virgin olive oil to coat, then season with salt, pepper and nutmeg. Roast the vegetables until tender and caramelized at edges, about 40 to 45 minutes. Puree the vegetables in batches with the stock and transfer to a soup pot. Season the soup with honey and hot sauce, to taste. Cool and store for make-ahead meal. To reheat: Reheat over medium heat. For the cheese sandwiches: Preheat the oven. On the night you want to serve the soup, arrange a cooling rack over a baking sheet and assemble 2 cheese sandwiches using 2 bread slices and 2 slices cheese per sandwich. Cube each sandwich into 9 mini-sandwiches and separate in a baking sheet providing space between each mini-sandwich. Coat the sides and tops of each sandwich with cooking spray. Bake in the hot oven until golden and cheese melts. Float a few sandwich-croutons in each bowl of the soup bowls. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 17956,"Berry-licious Lemon Drop 4 wedges lemon 4 ripe strawberries 1 (2-serving) packet (about 1 teaspoon) sugar-free lemonade powdered drink mix 3 ounces vodka Instructions: Put lemon wedges and strawberries in a shaker and muddle well. Set aside.
Combine powdered drink mix with 6 ounces (3/4 cup) of water in a glass and stir to dissolve. Transfer to the shaker.
Add vodka to the shaker and fill with ice. Shake vigorously and strain into the glass. (If the berries get stuck in the strainer, simply remove them and continue straining.) Enjoy! ","[Prosecco, Moscato, Sauvignon Blanc, Riesling]" 17957,"Chicken Liver Mousse 2 tablespoons butter 2 cups chopped onion 1 cup chopped tart apple 1 teaspoon chopped fresh thyme leaves 1 pound chicken livers, cleaned 1/4 teaspoon ground white pepper 1/2 teaspoon salt 1/4 cup brandy 1 cup heavy cream Instructions: In a large saute pan over low heat, melt the butter and cook onion, apple, and thyme, covered, until apples soften. Remove lid and increase heat to medium add the livers and cook until firm and still pink inside. Remove from the heat and allow to cool. Add the pepper, salt, and brandy and puree in a food processor; then chill, covered. Meanwhile whip the heavy cream to medium peaks. Fold into cooled, pureed liver mixture. Serve chilled. ","[Burgundy, Chardonnay, Sauvignon Blanc, Riesling]" 17958,"Grilled Eggplant and Tomato Tartine 2 or 3 slices eggplant, marinated in extra-virgin olive oil, garlic, and spices, and grilled 1 slice wheat bread 4 slices tomato Grated Parmesan 1/2 cucumber, sliced 2 lemons, quartered Chopped parsley, for garnish Instructions: Place the eggplant slices on the wheat bread so that it is covered. On top place the tomato slices side by side. Cut the tartine in 4 equal triangles. Place the pieces on a plate. Sprinkle the grated Parmesan on top and then garnish with the sliced cucumber, lemons, and parsley and serve. This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results. ","[Sangiovese, Pinot Grigio, Vermentino, Sauvignon Blanc]" 17959,"Hometown Honey Pickles 4 Kirby cucumbers, cut into spears 1/2 medium Vidalia onion, sliced into half moons 1 banana pepper, sliced on the bias 1 cup white wine vinegar 1 cup apple cider vinegar 1 cup honey 1 tablespoon kosher salt 4 cloves garlic, sliced 1 teaspoon mustard seeds 1 teaspoon whole black peppercorns 1/8 teaspoon ground turmeric
Pinch red cl flakes 3 dried bay leaves Instructions: Add the cucumbers, onion and banana peppers to a clean glass quart jar. Add the vinegars, honey, salt, garlic, mustard seeds, peppercorns, turmeric, cl flakes and bay leaves to a saucepan and bring to a boil, stirring to dissolve the honey and the salt.
Carefully pour the brine over the pickles, stopping 1/2 inch from the top. Let cool completely, then cover with a lid and refrigerate. The pickles will be ready to eat in a few hours but taste best after chilling overnight. Pickles will keep in the refrigerator for up to 1 month.
","[Chardonnay, Sauvignon Blanc, Riesling, Gavi]" 17960,"Pink Grapefruit and Orange Terrine 8 oranges 6 pink grapefruits 1 cup/250 ml sweet white wine 1 cup/190 g sugar 4 envelopes gelatin Fresh mint sprigs or candied orange zest, for garnish Instructions: Peel and section the fruit into a bowl, squeezing out all of the juice. Measure out 3/4 cup/175 ml of juice and put it in a saucepan with the wine. Add the sugar and heat to dissolve. Pour 1/4 cup/60 ml of the liquid into a bowl and soften the gelatin for a minute. Return it to the pan. Stir to dissolve, and boil 2 minutes. Cool completely. Line a 1 quart/1 liter terrine or glass loaf pan with plastic wrap, leaving enough overhang to cover the terrine afterwards. Arrange the fruit sections decoratively in the terrine. Pour the liquid over. Chill the terrine, covered, until firm, at least 4 hours and up to 2 days. Garnish with mint sprigs or candied orange zest. ","[Ros, Vinho Verde, Prosecco, Lambrusco]" 17961,"Caprese Mozzarella Salad Bites 2 endives 1 large green zebra or yellow tomato, chopped 1 cup grated mozzarella 1/4 cup chopped fresh basil leaves 1/4 cup balsamic vinaigrette salad dressing Kosher salt and freshly ground black pepper 1/4 cup grated Parmesan Instructions: Separate the leaves of the endive and set aside the larger leaves. In a bowl, gently mix together the tomatoes, mozzarella, basil, and dressing, and season salt and pepper, to taste. Fill the leaves with the mixture and sprinkle with a little Parmesan. Arrange the bites on a serving platter and serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 17962,"Classic Egg Salad with Relish 6 large eggs, hard-boiled 1/2 cup mayonnaise
2 tablespoons minced fresh chives
2 tablespoons sweet pickle relish
1 tablespoon Dijon mustard
Kosher salt and freshly ground black pepper 8 slices white sandwich bread
Instructions: Peel and roughly chop the hard-boiled eggs. Add to a large bowl with the mayonnaise, chives, relish and Dijon. Season to taste with salt and pepper. Divide the egg salad among 4 slices of bread. Top each sandwich with the additional bread slices. Cut and discard the crusts, if desired. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 17963,"Sugar Biscuits 2 cups all-purpose flour, plus more for dusting 2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 6 tablespoons cold unsalted butter, cut into small pieces, plus 4 tablespoons, melted 3/4 cup cold buttermilk Heavy cream, for brushing Granulated sugar, for sprinkling Instructions: Preheat the oven to 450 degrees F. Combine the flour, baking powder, baking soda and salt in a large bowl. Using a dough cutter, combine until the ingredients are incorporated. Scatter the cold butter pieces over the top of the flour mixture and continue to combine until the mixture resembles coarse meal. Add the buttermilk and mix just until the dough begins to come together. Scrape the dough onto a lightly floured counter. Pat the dough into a 10 by 12-inch rectangle about 3/4-inch thick. Use a 3-inch round cutter to cut out the biscuits. Press together the scraps of dough and repeat the process. Place the biscuits on a baking sheet lined with parchment paper; brush the tops with cream and sprinkle with sugar. Bake the biscuits until lightly golden brown, 12 to 15 minutes. Remove from the oven and brush the tops with the remaining melted butter. ","[Chardonnay, Sauvignon Blanc, Riesling, Chenin Blanc]" 17964,"Baked Honey Ham on Sweet Potato Biscuits with Blackberry-Balsamic Drizzle 1 pound sweet potatoes (2 to 3 potatoes) 2 tablespoons buttermilk 1/4 teaspoon freshly grated nutmeg 2 1/2 cups all-purpose flour, plus extra for dusting 3 tablespoons brown sugar 1 1/2 teaspoons baking soda 3/4 teaspoon salt 1 1/2 sticks cold butter, small diced 1 tablespoon vegetable oil 2 tablespoons butter, melted and slightly cooled 14 slices baked honey ham (or your favorite ham), torn into pieces to fit the biscuits Blackberry Balsamic Drizzle, recipe follows Arugula, for serving One 12 to 13-ounce jar blackberry preserves 1 cup packed fresh basil leaves, stems and all 1/2 cup balsamic vinegar 1/4 cup yellow mustard, such as French's 1 teaspoon whole black peppercorns 1 serrano cl, split in half Instructions: For the biscuits: Preheat the oven to 425 degrees F. Poke the sweet potatoes with the tines of a fork and bake until tender, about 1 hour. Let the potatoes cool, and then peel them, discarding the skins.
In a food processor, puree the potatoes with the buttermilk and nutmeg until smooth.
Whisk together the flour, sugar, baking soda and salt. With your fingertips or a dough cutter, cut in the cold butter until pea-size chunks are formed. Fold in the sweet potato puree until just combined, being careful not to overwork.
Dust a work surface with some flour and turn the biscuit dough onto the counter. Form the dough into a 3/4-inch-thick disc. Using a 2 1/4-inch round biscuit cutter, cut out 14 biscuits, starting on the outside of the disk and working your way in. You may need to reshape the last bits of dough back into a disk to get all 14 rounds.
Grease a 10-inch cast-iron skillet with the vegetable oil and place the biscuits in the skillet, working from the center out. The biscuits should be a tight fit and nestled against each other. Brush the biscuit tops with the melted butter and bake until golden, 15 to 18 minutes.
For the sandwich build: Split the hot biscuits, place some of the torn ham on the bottom half, drizzle the Blackberry Balsamic Drizzle over the ham and then pile some arugula on top for a peppery bite. Combine the preserves, basil, vinegar, mustard, peppercorns and cl in a medium saucepot on the stove. Set over medium heat. Simmer the sauce until thickened, 7 to 10 minutes. Strain the reduction through a fine sieve. Thin with water if needed. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 17965,"Chocolate and Butterscotch Frozen Bananas 10 bananas, peeled, halved crosswise 2 cups chopped semisweet chocolate or chocolate chips 2 cups Butterscotch, homemade or store-bought, recipe follows Candied Nuts, recipe follows, optional Sprinkles, optional 8 tablespoons (1 stick) unsalted butter 1 1/2 cups packed light brown sugar
Pinch kosher salt
1/2 cup heavy cream
1 large egg white 1/2 cup packed light brown sugar
1 teaspoon kosher salt
1 cup peanuts
1 cup pecan halves
1 cup walnut halves
Instructions: Insert ice-pop sticks into the cut end of the bananas, halfway up. Place on a baking sheet and freeze until firm, at least 4 hours. Melt the chocolate in a double boiler, about 5 minutes. Line a large baking sheet with wax paper and set aside. Dip the frozen bananas in the butterscotch and then sprinkle with candied nuts or sprinkles. Place on the prepared baking sheet and drizzle with melted chocolate. Place back in the freezer for at least 30 minutes to set. Melt the butter in a medium saucepan over medium heat. Whisk in the brown sugar and salt. Cook, whisking continuously, until the sugar dissolves and caramelizes, about 5 minutes. Remove from the heat, carefully pour in the heavy cream, and then return to heat. Continue to cook until the mixture is smooth. Remove from the heat and let cool completely. Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper. In a medium bowl, whisk the egg white until frothy. Fold in the brown sugar and salt, and then the peanuts, pecans and walnuts. Spread in a single layer on the prepared baking sheet. Bake until toasted and the sugar has melted, about 10 minutes. Let cool to room temperature, then roughly chop. ","[Chardonnay, Riesling, Moscato, Sparkling wine]

" 17966,"Leg-O-Lamb with Rosemary Au Jus 1/3 cup loosely packed fresh rosemary leaves, about 3 (6-inch) sprigs, plus 4 fresh rosemary sprigs outside of lamb 1/2 cup peeled and loosely packed chopped garlic 1/2 cup balsamic vinegar 1/2 cup soy sauce 2 tablespoons freshly cracked black pepper, plus for seasoning 3 limes, zested and juiced, about 1/2 cup juice 1 (4 pound) boneless lamb leg 4 to 6 pieces bacon, preferably apple wood smoked 1 cup chicken stock 2 tablespoons unsalted butter 1/4 cup dry vermouth Instructions: In a food processor or blender, add the rosemary, garlic, balsamic and soy. Pulse several times to combine, then add the black pepper and the lime juice. Pulse, then stir in the lime zest. Trim the fat and sinew from the lamb leg. Put it in a resealable gallon plastic bag and pour in the in the marinade. Refrigerate for 12 to 24 hours. Strain and reserve the marinade. Preheat the oven or indirect grill to 325 degrees F. With kitchen twine, tie the leg into an evenly shaped roast. Weave the bacon strips into the kitchen twine, along with the rosemary. Put the lamb into a roasting pan and pour in the marinade. Roast for approximately 25 minutes per pound for medium-rare, about 1 hour 40 minutes. Internal temperature should register 145 to 155 degrees F on an instant-read thermometer when done. Baste occasionally with the pan juices. Remove the lamb from the oven when desired internal temperature is reached. Remove the lamb from pan to a cutting board and let rest lightly covered for 10 to 15 minutes. While the lamb is resting, remove the fat from the roasting pan, put it over high heat and slowly incorporate the chicken stock. Strain and adjust seasonings, to taste. Return to the heat and reduce for 5 minutes, then stir in the butter and vermouth. Pour into a serving bowl. Slice the lamb and arrange it on a serving platter. Serve the sauce with the lamb. ","[Chardonnay, Pinot Grigio, Gavi, Vermentino]" 17967,"Artichoke Caprese Platter 2 (6.5 oz.) jars CARA MIA Marinated Artichoke Hearts 3 Tbs. STAR Extra Virgin Olive Oil 3 Tbs. STAR Red Wine Vinegar 1 large bunch basil leaves 6 roma tomatoes sliced lengthwise 1/4 inch thick 2 (8 oz.) balls fresh whole-milk mozzarella sliced 1/4 inch thick Instructions: Drain marinated artichoke hearts and set aside, reserving marinade. In small bowl, whisk olive oil, vinegar and reserved marinade. Alternately layer basil leaves, tomatoes, cheese and artichoke hearts on platter. Rewhisk marinade and drizzle to taste over entire platter (use any remaining marinade as salad dressing). Serve immediately. Alternatively, salad can be composed on 6 small individual plates. 3 Key Ingredients: Artichoke, Olive Oil, Wine Vinegar ","[Chardonnay, Sauvignon Blanc, Vermentino, Chianti]" 17968,"Peanut Butter and Jelly Cookies 1 egg 3/4 cup sugar
1 cup creamy peanut butter
1 teaspoon vanilla extract
Nonstick cooking spray
4 teaspoons reduced-sugar grape jelly
Instructions: Preheat the oven to 350 degrees F. In a medium bowl, whisk the egg and sugar together until thoroughly combined. Add the peanut butter and vanilla extract, and stir to combine. The batter will be thick at this point, now it is time to scoop. Using a scant 1 tablespoon portion, drop the batter onto a parchment-lined baking sheet. Spray a small offset spatula with cooking spray and press the balls down until they are 1/3-inch thick; press a little more deeply in the center. Fill each with 1/4 teaspoon of the grape jelly and spread it in a thin layer. Bake until golden brown, 15 to 18 minutes. Let the cookies cool; this part is really important, because it is when the cookies firm up and get their perfect cookie crunch. Cool and EAT! ","[Chardonnay, Riesling, Moscato, Sauvignon Blanc]" 17969,"Pumpkin Mousse 1 cup half-and-half 1 (29-ounce) can pumpkin puree 2 cups light brown sugar, lightly packed 1 1/2 teaspoons kosher salt 1 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 6 extra-large egg yolks 2 packages (4 teaspoons) unflavored gelatin 2 ripe banana, finely mashed 1 teaspoon grated orange zest, plus more for garnish, optional 2 cups cold heavy cream 1/2 cup granulated sugar 1/4 teaspoon pure vanilla extract Instructions: Heat the half-and-half, pumpkin, brown sugar, salt, cinnamon, and nutmeg in a heat-proof bowl set over a pan of simmering water until hot, about 5 minutes. Whisk the egg yolks in another bowl, stir some of the hot pumpkin into the egg yolks to heat them, then pour the egg-pumpkin mixture back into the double boiler and stir well. Heat the mixture over the simmering water for another 4 to 5 minutes, until it begins to thicken, stirring constantly. You don't want the eggs to scramble. Remove from the heat. Dissolve the gelatin in 1/2 cup cold water. Add the dissolved gelatin, banana, and orange zest to the pumpkin mixture and mix well. Set aside to cool. For the decoration: Whip the heavy cream in the bowl of an electric mixer fitted with the whisk attachment until soft peaks form. Add the granulated sugar and vanilla and continue to whisk until you have firm peaks. Fold half the whipped cream into the cooled pumpkin mixture. Pour the mousse into a 7 by 4-inch souffle dish. Pipe or spoon the remaining whipped cream decoratively on the mousse and sprinkle, if desired, with orange zest. Serve chilled. ","[Chardonnay, Riesling, Gewrztraminer, Brachetto]" 17970,"Strawberry Rhubarb Jam 1 quart strawberries, rinsed and hulled 4 cups 1/2-inch-thick slices rhubarb 1/2 to 3/4 cup sugar Instructions: Place the strawberries and rhubarb in a large microwave-able bowl. Sprinkle fruit with sugar and toss evenly. Microwave on high for 10 to 12 minutes. ","[Chardonnay, Riesling, Pinot Grigio]" 17971,"Fish Steamed with Couscous 1 handful barley couscous Tepid water 1/2 onion, finely chopped 2 cloves garlic, sliced 2 red chiles, seeds removed, 1 chopped and 1 finely sliced Extra-virgin olive oil 1 teaspoon sea salt 1 teaspoon fennel seeds 1 teaspoon cumin seeds 1 teaspoon coriander seeds 1 by 2.5cm (1-inch) piece cinnamon Knob unsalted butter 1 large bunch fresh coriander, leaves picked, stalks finely sliced 8 ounces clams 2 John Dory fillets, skin on, scaled and pinboned 2 red mullet fillets, skin on, scaled and pinboned 4 ounces monkfish, cut into chunks Sea salt and freshly ground black pepper 2 lemons, 1 cut in 1/2 and 1 cut into wedges, for serving 3 tablespoons creme fraiche Instructions: Put the couscous in a bowl and cover with tepid water. It will soften and double in size. Heat a medium-sized saucepan on a low heat, and saute the onion, garlic and chopped chiles in oil. Pound in the mortar the salt, fennel and cumin seeds, coriander seeds and cinnamon. Add to the onion with the butter, then once melted add the finely sliced coriander stalks and the couscous. Break it up with your spoon. Turn the heat down to a very low heat, and add the fish, skin side up. Drizzle with olive oil, a bit of salt and pepper and throw in the lemon, cut in halves. Cover with some wet greaseproof paper, and cook for 15 minutes. To serve, sprinkle with the coriander leaves and sliced cl; squeeze the lemon halves, dollop on some creme fraiche and drizzle with olive oil. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gruner Veltliner]

" 17972,"Spaghetti Sandwich 4 cloves chopped garlic 1/4 teaspoon red pepper flakes 1/4 cup olive oil 2 (16-ounce) cans whole peeled Roma tomatoes 1/2 cup red wine 1 tablespoon sugar 1 pound ground beef 2 eggs 1/4 cup grated Parmesan 1 tablespoon dried thyme 1 tablespoon dried oregano Salt and freshly ground black pepper 1/4 pound unsalted butter 2 tablespoons garlic powder 2 tablespoons chopped garlic Salt and freshly ground black pepper 2 loaves Italian bread 1 pound cooked spaghetti Sauce Meatballs 8 basil leaves 1 cup shaved Parmesan cheese Instructions: For the Sauce: Saute garlic and red pepper flakes in the olive oil at low heat until the garlic is translucent. Add tomatoes, red wine and sugar. Let simmer at low heat. For the Meatballs: Mix all ingredients very well in a stainless bowl. Hand roll meatballs into 1-ounce balls and place directly into the hot tomato sauce. Let sauce and meatballs simmer for 2 hours. Remove meatballs from the sauce and reserve on the side. For assembly: In a small saucepan, combine butter, garlic powder, chopped garlic and salt and pepper. Heat until butter is melted. Slice Italian bread lengthwise and remove any excess dough. Brush butter mixture evenly all over both sides of Italian bread. Alternate layers of spaghetti, sauce and meatballs throughout the bread. Top with basil leaves and Parmesan and close the sandwich. Grill the sandwich for 3 minutes on each side on either a griddle or a panini press. Slice the sandwich into whatever size portion you like. ","[Barolo, Barbaresco, Dolcetto, Valpolicella]" 17973,"Fiesta Chicken Casserole 1 package (15 ounces) refrigerated pie crust (2 crusts) 1 jar (16 ounces) Pace? Chunky Salsa 1 can (10 3/4 ounces) Campbell's? Condensed Cream of Chicken Soup (Regular or 98% Fat Free) 1 cup sour cream 8 ounces shredded Cheddar cheese (about 2 cups) 1 package (24 ounces) frozen whole kernel corn 2 cans (9.75 ounces each) Swanson? Premium White Chunk Chicken Breast in Water, drained 1 can (about 15 ounces) black beans, rinsed and drained Instructions: Let the pie crusts stand at room temperature for 15 minutes or until they're easy to handle. Stir the salsa, soup, sour cream, cheese, corn, chicken and beans in a large bowl. Spoon the chicken mixture into a 13 x 9 x 2-inch baking dish. Unfold the pie crusts on a lightly floured surface. Lay the crusts side-by-side so that they overlap by about 3 inches in the center. Press the seam to seal. Roll the pie crust into a 14 x 10-inch rectangle. Place the pie crust over the chicken mixture. Trim the excess crust from the edge. Cut several slits in the crust. Bake at 400 degrees F for 40 minutes or until the crust is golden brown. ","[Sauvignon Blanc, Pinot Grigio, Vermentino, Tempranillo]" 17974,"Spiced Bourbon-Ginger Cider 2 lemons 4 cups apple cider One 12-ounce can Canada Dry Ginger Ale 2 whole cloves 1 star anise 1 jalapeno ? cup crystallized ginger, cut into ?-inch chunks 24 ounces bourbon Instructions: Using a peeler, remove the zest from 1 lemon. Add it to a medium saucepan along with the apple cider, Canada Dry Ginger Ale, cloves and star anise. Poke holes in the jalapeno with a paring knife and add it to the cider mixture. (Reserve the zested lemon for another use.) Simmer over low heat 20 minutes to infuse the spices.\n\nSlice the remaining lemon into rounds. Thread 12 toothpicks with 5 pieces of ginger each. Pour 4 ounces of the mulled cider and 2 ounces of bourbon into each mug. Balance a skewer across the rim of each and garnish with the lemon slices. ","[Bourbon, Pinot Grigio, Riesling, Gewrztraminer]" 17975,"Mixed Vegetable Potage 1 3/4 pounds spinach, stemmed and washed well 2 pounds potatoes, peeled, halved lengthwise, and cut across into slices 12 medium carrots, peeled and sliced 2 medium onions, cut into chunks 10 cups basic chicken stock, or commercial low sodium chicken broth 3 cloves garlic, smashed and peeled Kosher salt, to taste Freshly ground black pepper, to taste 3 tablespoons unsalted butter Instructions: In a tall stockpot, bring all the ingredients except the salt, pepper, and butter to a boil. Lower the heat and simmer for 30 minutes, or until each vegetable is easily pierced by the point of a knife. Pass soup through the medium disc of a food mill. Or skim the vegetables out of the liquid, pulse to a coarse puree in a food processor, and recombine the vegetables with the liquid. Season with salt and pepper. The soup can be refrigerated at this point for up to 4 days or frozen for up to 2 months. Bring the soup to a simmer. Stir in the butter just before serving. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 17976,"Grilled Chicken Tacos with Strawberry Salsa 4 boneless, skinless chicken breasts 1/4 cup extra-virgin olive oil
1/4 cup tequila
1 tablespoon chili powder
1 teaspoon ground cumin
2 limes Kosher salt and freshly ground black pepper 1 quart strawberries, diced
1 medium red onion, very finely diced 1 red bell pepper, seeded and very finely diced 1 jalapeno, seeded and minced (include some seeds for spice)
1/2 bunch fresh cilantro, chopped 12 corn tortillas
Crumbled queso fresco or cotija cheese, for serving, optional Instructions: Put the chicken breasts in a resealable plastic bag and add the oil, tequila, chili powder, cumin, the grated zest of both limes and some salt and pepper. Seal the bag and squish it all together. Refrigerate for 30 minutes or up to 2 hours. While the chicken is marinating, make the salsa. Put the strawberries in a bowl along with the onions, bell peppers, jalapenos and most of the cilantro, reserving some for garnish. Add some salt and the juice of 1 of the limes. Mix it all together, cover and refrigerate. Heat a grill pan over medium-high heat. Remove the chicken from the bag, shaking off any excess marinade. Grill until the chicken is well browned and cooked through, 5 to 6 minutes per side. Remove and let rest on a plate. When just cool enough to handle, shred the chicken with a fork. To serve: remove the salsa from the fridge, taste and adjust the seasoning with more salt or lime juice. Heat the tortillas over a flame or in a microwave and keep warm. Fill a tortilla with some of the shredded chicken and top with some salsa. Serve topped with extra cilantro and the cheese, if using. Cut some wedges from the remaining lime to serve on the side. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Tempranillo]" 17977,"Sunny's Grilled Chicken and Avocado Bacon Sliders 6 boneless, skinless chicken thighs Kosher salt and freshly ground black pepper Kosher salt and freshly ground black pepper
1/4 cup vegetable oil
1 teaspoon ground cumin
Zest of 1 lime plus 1 tablespoon fresh lime juice
1/4 cup loosely packed fresh cilantro leaves 4 strips crisp-cooked bacon, chopped
3 avocados, flesh mashed
2 Roma tomatoes, seeded and chopped
1 tablespoon hot sauce (I like Cholula here), optional
Kosher salt
2 onions, thinly sliced 1/4 cup olive oil
4 tablespoons unsalted butter
Kosher salt and freshly ground black pepper Kosher salt and freshly ground black pepper
12 slider buns
3 slices pepper Jack cheese, cut into quarters to make 12 squares
Instructions: For the chicken and marinade: Gently press each thigh between 2 pieces of plastic wrap to flatten (do this with a rolling pin, it's less brutal than pounding). Season the chicken on both sides with salt and pepper. Place the chicken in a large resealable plastic bag with the oil, cumin and lime zest and juice. Seal the bag and squish everything around until everything is coated by everything. Rest on the counter for 1 hour. For the spread: In a medium bowl, add the cilantro, bacon, avocado, tomatoes and hot sauce if using. Fold to combine gently so the tomatoes don't get mashed, then taste and season with a pinch of salt if needed. Cover by placing plastic wrap directly on the top of the spread and refrigerate until using. For the caramelized onions: In a large pot on low heat (or in a pot over the indirect heat area of a grill), add the onions, olive oil, butter, a pinch of salt and a few grinds of pepper. Cook, stirring every other minute or so, until the onions are tender and a deep golden brown, about 30 minutes. Preheat a grill or grill pan to medium-high heat. Remove the chicken from the bag, shaking off excess marinade. Place the chicken over the direct heat of the grill (or on the grill pan). Once the chicken releases from the grill and can be flipped, flip it to the indirect heat side of the grill (or lower the heat on the grill pan) and grill until cooked through, just 3 to 4 minutes more. Remove the chicken to a cutting board and cover with aluminum foil for 10 minutes. Roughly chop the chicken. To assemble and serve. Build each burger in this order, starting at the bottom with: the bottom bun, slice of cheese, big scoop of chicken and caramelized onions and the top roll slathered with tons of avocado spread. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]

" 17978,"Seven Flavor Beef 2 stalks lemongrass, pounded (use only lower 6 inches) 2 tablespoons minced ginger 1 tablespoon minced garlic 1 1/2 teaspoons salt 1/4 teaspoon five-spice powder 2 tablespoons chili flakes 2 tablespoons sesame oil 1 1/2 teaspoons fish sauce 2 tablespoons vegetable oil 1 tablespoon honey 1 pound flank steak, sliced against the grain into 1/4 by 2-inch pieces 2 tablespoons hoisin sauce 3 tablespoons finely chopped fresh roasted peanuts 1/2 cup small Thai basil leaves Instructions: Combine all of the marinade ingredients. Add the beef and marinate for at least 2 hours or up to 8 hours in refrigerator. Heat the vegetable oil in a wok on high heat. Wok-fry beef in hot oil until half-cooked, about 1 minute. Add hoisin sauce and wok-fry until meat is about 80 percent cooked. Add the peanuts and Thai basil and wok-fry another 30 seconds. ","[Shiraz, Malbec, Tempranillo, Garnacha]" 17979,"Grilled Split Kielbasa Reubens with Warm Mustard-Caraway Sauerkraut 1 teaspoon caraway seeds 1 pound sack sauerkraut, drained 1 cup beer or apple cider 1/4 cup spicy brown grainy mustard 2 sticks or 1 long folded link kielbasa or turkey kielbasa, 1 1/4 pounds 1/4 stick butter, softened 8 slices marble rye bread 8 slices Emmentaler or other Swiss cheese, deli sliced 1/2 cup sweet red pepper relish Instructions: Preheat a griddle pan to medium-high.heat. Heat a small skillet over medium heat. Toast the seeds a couple of minutes then stir in sauerkraut, beer or cider, and mustard and simmer 10 minutes. Cut kielbasa into 4 portions and split the sausage pieces in half across, opening them up. Grill the sausages on the hot griddle until crispy on both sides, about 7 to 8 minutes total. Wipe some of the grease off the griddle and drop heat to low. Lightly butter 1 side of each slice of bread. Build butter-side-out sandwiches of grilled kielbasa, sauerkraut, and 2 slices of cheese; spread the top of each sandwich with red pepper relish before setting in place. Grill the sandwiches on the griddle until crispy. Cut and serve. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 17980,"The Elvis 2 tablespoons butter, softened 8 slices white bread 1/2 cup smooth peanut butter 1 large, ripe banana, sliced 1/4 cup honey 12 slices bacon, Sauteed until crispy (optional) Instructions: Spread the butter on 1 side of each slice of bread. On the other side of half of the slices spread peanut butter. Place banana slices on top of peanut butter. Drizzle honey over bananas. Place 3 bacon slices on top of the banana, then place the remaining buttered bread slices on top, butter-side-out. Place sandwiches on a preheated grill pan or griddle. Flip them over when they become golden brown and crispy. When the sandwiches are browned on both sides, remove to plates. Slice in half and serve immediately. ","[Chardonnay, Riesling, Merlot, Cabernet Sauvignon]" 17981,"Sweet Italian Chicken Sausage Patties 1 1/3 to 1 1/2 pounds ground chicken breast 3 cloves garlic, chopped 3 tablespoons chopped parsley leaves 1/4 cup grated Parmesan, Parmigiano-Reggiano or Romano 1 teaspoon fennel seeds, 1/3 palm full 1 teaspoon coarse black pepper, 1/3 palm full 3/4 teaspoon salt, eyeball it 2 tablespoons extra-virgin olive oil, 2 turns of the pan Instructions: Mix chicken with garlic, parsley, cheese, fennel seeds, pepper, and salt. Form 6 large, thin patties, 4 to 5 inches, or 12 small patties, 2 to 3 inches. Preheat a large, nonstick skillet and fry sausage in extra-virgin olive oil, 3 or 4 minutes on each side over medium to medium- high heat. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 17982,"Vegan Truffles 2/3 cup Cashew Cream, recipe follows 2 cups (12 ounces) 41-percent cocoa vegan chocolate chips 1 teaspoon agave syrup 1 teaspoon pure vanilla extract Zest of 1/2 medium orange Topping suggestions: Finely chopped pistachio nuts, cocoa powder, vegan chocolate chips, finely chopped crystallized ginger 1 cup water 1 cup raw, unsalted cashews Instructions: Line a baking sheet with parchment paper. In a medium bowl, combine the cashew cream and chocolate chips. Place the bowl over a pan of barely simmering hot water. Stir occasionally until the chocolate has melted and the mixture is smooth, about 2 minutes. Remove the pan from the heat and whisk in the agave syrup, vanilla and orange zest. Refrigerate the mixture until firm, about 1 hour.
With a small ice cream scoop or a tablespoon-size round measuring spoon, spoon out the mixture onto the prepared baking sheet. With damp hands, roll the mixture into balls and return to the baking sheet. Refrigerate until firm, about 1 hour. Roll the truffles in your desired toppings and serve. In a small bowl, combine the water and cashews. Let soak for at least 2 hours or overnight at room temperature.
In a blender, blend the cashews and water at high speed until creamy and smooth, about 1 minute.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 17983,"Cherry Cheesecake Shooters 12 graham cracker rectangles
One 8-ounce package cream cheese
1 can sweetened condensed milk
1 can cherry pie filling
2 tablespoons flaked almonds, chopped
Instructions: Put the graham crackers into a resealable bag and bash with a rolling pin into fine crumbs. Spoon the crumbs into the bottoms of small wine glasses. Add the cream cheese and sweetened condensed milk to the bowl of an electric mixer and whip together until light and fluffy. Spoon into a pastry bag and pipe a big helping over the crumbs in each of the glasses. Top with a couple of teaspoons of cherry pie filling, and then with some almond flakes. ","[Chardonnay, Riesling, Moscato, Sparkling wine]" 17984,"Crispy Garlic Potato Skins with Spicy Roasted Tomato Ketchup 2 1/2 pounds ripe tomatoes 2 tablespoons extra-virgin olive oil 1 medium onion, finely diced 2 cloves garlic, minced 2 canned chipotle chiles en adobo with the sauce that clings to them, chopped 1/4 teaspoon ground cinnamon 1/4 teaspoon ground allspice Pinch ground clove 1/4 cup cider vinegar 1 tablespoon dark brown sugar 1 teaspoon kosher salt, plus more as needed Freshly ground black pepper 4 medium russet potatoes (about 2 pounds), scrubbed 4 cloves garlic, smashed 1/4 cup extra-virgin olive oil Kosher salt Instructions: To make the ketchup: Place a rack about 4 inches from the broiler element and preheat. Arrange the tomatoes on a foil-lined baking sheet. Broil the tomatoes, turning occasionally, until blackened all over. Set aside to cool slightly. Core and roughly chop the tomatoes with their skins. Heat the 2 tablespoons olive oil in a medium saucepan over medium heat. Add the onions and cook, stirring occasionally, until golden brown, about 10 minutes. Add the garlic, chipotles, cinnamon, allspice, and clove and cook, stirring, until fragrant, about 2 minutes. Add the vinegar and brown sugar and cook, stirring, until the liquid is slightly syrupy. Add the chopped tomatoes and salt and season with pepper, to taste. Reduce the heat to medium-low and cook, stirring occasionally, until thickened, about 15 minutes. Pass the ketchup through a food mill, discard the seeds and skins. Return the ketchup to the saucepan and place over medium heat. Simmer, stirring occasionally to prevent scorching, until very thick, about 15 minutes. Store in the refrigerator at least 3 hours or overnight for the flavors to come together. To make the potato skins: Place a rack in the middle of the oven and preheat to 375 degrees F. Pierce the potatoes all over with a fork. Bake the potatoes on the rack until tender, about 55 minutes. Set the potatoes aside to cool, about 30 minutes. Meanwhile, put the garlic cloves and olive oil in a small saucepan and place over medium heat. Cook until the garlic sizzles, about 2 minutes. Reduce the heat and cook until the garlic is tender, about 10 minutes. Set aside to cool. Remove the garlic and reserve. Raise the oven to 500 degrees F. Halve the potatoes lengthwise and gently scoop out the flesh, leaving about 1/4 inch of the flesh intact. Reserve the potato flesh for other recipes (See Cook's Note.) Cut the potato halves in half lengthwise and transfer them to a baking sheet. Pour the garlic oil over the potato skins and turn them until completely coated. Arrange the potato skins skin-side down and bake until crispy, turning once, about 15 minutes. Season skins with salt, to taste. Transfer the skins to a serving platter and serve with the ketchup. For an extra garlicky punch, chop up the reserved garlic and sprinkle it over the skins. Cook's Note: Don't throw away that leftover potato flesh! Use it as thickener for soups or stews, make crispy potato cakes, or whip up a batch of impromptu croquettes. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Garnacha]

" 17985,"Once a Year Cherry Pie 2 cups all-purpose bleached flour 1/3 cup sugar 1/2 teaspoon baking powder 1/4 teaspoon salt 8 tablespoons (1 stick) cold unsalted butter, cut into 8 pieces 2 large eggs Sweet Dough for a 2-crust pie, recipe follows 3 pints fresh sour cherries, stemmed, rinsed and picked over 3/4 cup sugar 3 tablespoons cornstarch 3 tablespoons water 1 teaspoon almond extract 1/4 teaspoon ground cinnamon 2 tablespoons unsalted butter 1 egg well beaten with a pinch of salt 1 teaspoon sugar for finishing the top of the pie, optional One 9-inch Pyrex pie pan Instructions: In a food processor, combine flour, sugar, salt and baking powder in bowl fitted with metal blade. Pulse 3 times at 1-second intervals to mix. Add butter to work bowl and pulse about 15 times until mixture is fine and powdery and resembles coarse ground cornmeal and no large pieces remain. Add the eggs and pulse ten times or so, until the dough forms a ball. Scatter a teaspoon of flour on the work surface and scrape the dough out onto it. Press and knead the dough quickly 3 or 4 times, until it is smooth and uniform. Press the dough into 2 equal disks. Sandwich the disks of dough between two pieces of plastic wrap and press into a 6-inch circle. Refrigerate the dough until firm, or until you are ready to use it, at least 1 hour. To make the filling, pit the cherries over a bowl. Slash the side of each one with a stainless steel paring knife and squeeze gently to extract the pits. Put the cherries in the bowl as they are pitted. When all the cherries have been pitted drain the juices from the bowl into a non-reactive saucepan and add 1 cup of the cherries and the sugar. Bring to a simmer over low heat, stirring occasionally, until the sugar is melted and the mixture is very liquid--about 5 minutes. Combine the cornstarch and water in a small bowl and whisk the cherry and sugar mixture into it. Return to the pan and cook, stirring constantly, over low heat, until it comes to a boil thickens and becomes clear. If it does not become clear, continue to cook over low heat an additional few minutes until it does. Pour into a large bowl and stir in the remaining filling ingredients, except the cherries then add the remaining cherries. Set racks at the upper and lower thirds of the oven and preheat to 400 degrees. Roll out the bottom crust and arrange in pan. Pour the cooled filling into the bottom crust. Prepare a diagonal lattice top crust. Flute the edge of the pie and carefully brush it with egg wash. If you wish, sprinkle the top the pie with sugar. Place the pie in the oven an and lower the temperature to 375 degrees. Bake for about 40 minutes, until the crust is baked through and a deep golden brown and the filling is gently bubbling. If the top crust has not colored sufficiently after 30 minutes, move the pie to the upper rack of the oven for the last 10 minutes. Cool the pie on a rack. Serve wedges of pie alone or with ice cream. Keep the pie at room temperature on the day it is baked. For longer storage, refrigerate the pie well wrapped in plastic. To reheat remove the plastic and bake the pie at 350 degrees for about 15 minutes before serving. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 17986,"Orecchiette with Toasted Breadcrumbs 1 pound dried orecchiette or other small shaped pasta 3/4 cup extra-virgin olive oil 2/3 cup Italian seasoned dried bread crumbs Sea salt and freshly ground black pepper 1/4 cup grated Parmesan 1 cup finely chopped prosciutto 2 tablespoons chopped fresh parsley leaves Instructions: In a large pot, bring to a boil 6 quarts of salted water. Cook pasta until al dente, about 8 minutes. Meanwhile, in a medium-sized saute pan, heat the oil until warm. Since the bread crumbs will cook quickly, you don't want to add them into a hot pan, otherwise they can burn. Add the breadcrumbs and stir constantly. Season lightly with salt and pepper since flavored bread crumbs may already have seasoning. Saute for about 2 minutes. Remove from heat and set aside. Drain pasta in a colander. Working quickly, add pasta to the saute pan and stir to combine. Add Parmesan and the chopped prosciutto. Mix thoroughly. Pour into large serving bowl and garnish with chopped parsley. ","[Chardonnay, Vermentino, Sauvignon Blanc, Gavi]" 17987,"Roasted Sweet Potatoes and Asparagus 3 medium sweet potatoes, cut into 1/2-inch pieces (about 4 cups) 2 tablespoons extra-virgin olive oil 1 1/2 teaspoons celery salt Pinch crushed red pepper flakes 1 bunch asparagus, cut into 1-inch pieces (about 3 cups) 2 to 4 tablespoons grated Parmesan 1 tablespoon chopped fresh parsley (4 to 5 sprigs) Instructions:

1. Preheat the oven to 400 degrees F. Line a baking sheet with heavy-duty foil.
2. Put the sweet potatoes on the foil, drizzle with half of the oil and sprinkle with half of the celery salt and red pepper flakes. Turn with a spatula to coat. Roast until the potatoes are tender and beginning to shrivel, about 20 minutes.
3. While the potatoes are roasting, toss the asparagus with the remaining oil, celery salt and red pepper flakes in a medium bowl. Using a spatula, add the asparagus pieces to the sweet potato pan and toss to combine. Cook until the asparagus softens and the tips begin to brown, another 10 minutes. Sprinkle the Parmesan over the vegetables and cook until the cheese just melts and coats the vegetables, another 5 minutes. Spread the vegetables on a serving platter and sprinkle with the chopped parsley. Serve warm. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 17988,"Mexican Corn Soup 4 ears fresh or 3 cups frozen, thawed corn kernels 2 medium tomatoes, roughly chopped 2 cups chicken broth 1/2 teaspoon dried oregano 4 slices thick cut bacon 1/2 onion, chopped (about 1 cup) 2 cloves garlic, finely chopped Coarse salt and freshly ground black pepper 1/2 cup heavy cream, optional 3 tablespoons chopped fresh flat-leaf parsley 1/2 cup queso fresco, fresh farmer's cheese, feta cheese, or sour cream, optional Tortilla chips or fried tortilla strips, optional Instructions: If using fresh corn, scrape kernels from cobs using small sharp knife or spoon. Place half of the corn kernels in blender with tomatoes, 2 cups of broth, and oregano. Puree until smooth. Set aside. In a large saucepan over medium heat, cook bacon, turning once until brown and crisp, about 10 minutes. Remove bacon to a paper towel lined plate to drain. Set aside. Add onion to bacon fat in saucepan and cook, stirring frequently until onion is soft and translucent. Add garlic and stir for another minute. Add tomato-corn puree to saucepan with remaining 2 cups of broth. Bring to a low boil and add remaining whole corn kernels. Simmer over medium-low heat until thickened, about 20 minutes. Stir occasionally and remove any foam as it develops with a large flat metal spoon. Season with salt and pepper. Mix in half of the parsley and cream, if desired, and heat through.To serve, garnished with crumbled bacon, remaining parsley, crumbled cheese and tortilla chips or strips. ","[Chardonnay, Sauvignon Blanc, Vermentino, Tempranillo]" 17989,"Seared Chilean Sea Bass with Citrus Poached Mussels, Chayote Squash, Avocado Cilantro Salad, and Blue Crab Essence 2 orange peels 2 tablespoons olive oil 1 onion, sliced 16 mussels 1 1/2 cups white wine 2 oranges, juiced Reserved mussel liquid 1/2 pound butter, cut into small pieces 4 live blue crabs 1 quart fish fumet or water 1/2 cup heavy cream 1/2 pound butter 1 avocado, julienned and tossed in lemon juice 12 cilantro leaves 1 teaspoon extra-virgin olive oil 3 tablespoons butter 2 chayote squash*, cut into small dice (See Cook's Note) 2 tablespoons chopped cilantro leaves 2 tablespoons vegetable oil 2 tablespoons butter 4 (6 to 8-ounce) fillets Chilean sea bass, striped bass, or halibut Instructions: Mussels: Toast orange peels in a large, dry skillet or saucepan (with a lid that fits) until fragrant. Add olive oil and then onions, and saute over high heat for 30 seconds. Add mussels and stir them around a little. Add wine and cover with the lid; cook until mussels have opened, approximately 3 minutes. Strain and reserve liquid. Remove mussels from shells, reserve mussels, and discard shells.
   Citrus Emulsion: Combine orange juice and reserved mussel liquid in a small saucepan. Reduce liquid over medium-high heat until it takes on the consistency of a syrup. While still hot, add butter, 1 piece at a time, stirring constantly. Keep warm.
   Blue Crab Essence: Carefully drop crabs into a pot of rapidly boiling water for 4 minutes. Prepare an ice water bath. Drain crabs and immediately plunge them into the ice bath to halt the cooking. Pull all of the meat out of the claws and set aside. Crack crabs in half, discard anything that looks funky, rinse them, and reserve the shells.
   Bring fish fumet (or water) to a simmer in a saucepan. Add crab shells and simmer for 45 minutes. Strain liquid through a fine chinois into another saucepan, discarding crab shells. To the liquid, add cream and butter. Keep warm.
   Avocado Salad: Toss all ingredients together in a small bowl. Cover and refrigerate until ready to serve. Bring to room temperature before serving.
   Chayote Squash: Heat butter in a skillet over high heat. Add squash and cilantro and saute until tender. Keep warm until ready to serve.
   Chilean Sea Bass: Heat oil and butter in a large skillet over high heat. When pan is very hot, add fish and sear on each side until fully cooked through in the middle. Cooking time will vary based on the thickness of your fillets, but it should not take more than a couple minutes on each side. You may have to sear the fish in 2 batches so as not to over-crowd the pan.
   While fish is cooking, reheat mussels in the Citrus Emulsion and reheat the crabmeat in butter.
   To serve, spoon the Citrus Emulsion onto the middle of the plate, in a circle and spoon chayote on top. Arrange fish on top of chayote, and top fish with the Avocado Salad. Garnish with 4 mussels tightly around the chayote. With an immersion blender, froth the Blue Crab Essence. Spoon about 3 tablespoons of the essence around the plate, and place the crabmeat next to the froth.
   ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 17990,"Pretzel and Fruit Kabobs 1 bag thin stick pretzels 2 cups pineapple, mango, apple, pear, strawberries banana, grapes and other seasonal fruits Instructions: Cut the fruit into bite-size pieces and sprinkle with lemon juice to keep from browning. Skewer the pretzel sticks with the fruit and eat right away. ","[Riesling, Moscato, Gewrztraminer]" 17991,"Cheddar Cheese Apple Pie 2 1/2 cups all-purpose flour 1 tablespoon sugar 1/2 teaspoon fine sea salt 1 cup (2 sticks) chilled unsalted butter, cut into 1/2-inch cubes 1 cup coarsely grated sharp cheddar cheese, firmly packed 5 tablespoons ice water, or more as needed 1 1/2 tablespoons cornstarch 1/3 cup sugar 6 (6 to 7-ounce) Golden Delicious apples, peeled, cored, and thinly sliced 1 tablespoon fresh lemon juice 1/2 teaspoon grated fresh lemon zest Pinch fine sea salt 2 tablespoons (1/4 stick) chilled unsalted butter, diced Instructions: For the crust: In a food processor, mix the flour, sugar, and salt and blend for 5 seconds. Add the chilled butter and pulse until the dough looks like fine meal. Add the cheese and pulse 5 times. Transfer the mixture to a large bowl and sprinkle with 5 tablespoons of ice water. Use a fork to fluff the mixture until moist clumps form. Add more ice water by the tablespoonful if the mixture is dry. Gather the dough into a ball and divide in half. Shape each half into a disk. Wrap in plastic and chill at least 1 hour. For the filling: Preheat the oven to 400 degrees F. In a large bowl, mix the cornstarch and sugar, making sure there are no lumps in the cornstarch. Mix in the apples, lemon juice, zest, and salt. On a lightly floured surface, roll out 1 of the dough disks into a 13-inch round. Transfer the dough to a 9-inch diameter deep-dish glass pie dish and brush the overhang with water. Pour the filling into the dough-lined dish and dot it with the 2 tablespoons butter. On the same lightly floured surface, roll out the second dough disk into a 12-inch round. Place the dough on top of the filling. Press the overhang of the bottom and top dough pieces together to seal. Cut the overhang to 1/2-inch. Fold the overhang under and crimp decoratively, forming a high-standing rim. Cut 3 (2-inch) slits in the top of the crust to allow steam to escape. Bake the pie until golden brown, about 30 minutes. Cover the crust edge with foil and reduce the oven temperature to 375 degrees F. Bake the pie until the filling bubbles thickly in the center, about 30 minutes. Cool pie on a rack for 1 hour. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 17992,"Mini Mex Rolls 1 chicken breast, cooked and finely chopped 1/4 cup taco seasoning 1/2 cup water 1 1/2 cups shredded pepper Jack cheese 1/2 cup diced roasted red pepper 1/2 cup chopped pickled jalapenos 1/2 cup corn 1 scallion, chopped 1/2 cup black beans 1 egg 2 tablespoons water Wonton or egg roll wrappers Canola oil, for frying Instructions: Heat the cooked chicken, seasoning and water on medium heat until the liquid thickens and gets absorbed into the chicken. Set aside. Combine the cheese, red peppers and jalapenos in a blender until finely chopped. Place in a mixing bowl and stir in corn, scallions, beans, and chicken mixture. Combine well and set aside. Whisk together the egg and water and set aside. Place wonton or egg roll wrappers on a flat surface and brush the outer edges with egg wash mixture. If you're using wonton wrappers, attach 2 together with egg wash mixture to make a longer rectangle. Place 2 heaping tablespoons of Mex mixture onto wrapper and spread into a log shape. Fold over ends of wrapper approximately 1/2-inch to cover ends of log shaped mixture. After ends are turned in, roll up and seal. Deep-fry the Mini Mex Rolls in canola oil heated to 375 degrees F until they float. Remove and drain, and allow to cool for several minutes before serving. ","[Sauvignon Blanc, Vermentino, Tempranillo, Garnacha]" 17993,"Macadamia Crusted Halibut Oven Roasted Asparagus Spicy Mango Salsa, Ponzu Sauce, Coconut Sticky Rice 2 pounds halibut, cut into 4 (8 ounce) portions 2 cups macadamia nuts, roughly chopped in a food processor 1 pinch cayenne pepper Salt and black pepper, to taste 2 large eggs, whites only 4 tablespoons canola oil Rice, recipe follows Salsa, recipe follows Ponzu Sauce, recipe follows Asparagus, recipe follows Garlic Chips, recipe follows 2 cup glutinous rice (soaked 24 hours in refrigerator) 1/2 cup unsweetened coconut flakes 1 cup coconut milk Salt and black pepper, to taste Sugar, to taste 1/3 cup each: pineapple, mango, and papaya, medium dice 1 tablespoon jalapeno, finely chopped 2 limes, juiced 1/4 cup red onion, finely chopped Salt and black pepper, to taste 1/4 cup shallots, sliced 2 tablespoons garlic, finely chopped 2 tablespoons butter 1/2 cup ponzu 2 tablespoons Mirin 2 cups dashi, recipe follows Salt and black pepper, to taste 1 tablespoon miso 2 dozen medium asparagus, tough ends removed Garlic oil, reserved from garlic chips Salt and black pepper, to taste 4 garlic cloves, thinly sliced 1 cup canola oil 1 piece kelp (1 by 1/2 inch) 2 cups bonito flakes 3 1/2 cups water
   Instructions: Lay the 4 pieces of halibut on a clean work surface. Season each piece with the salt, pepper, and cayenne. Using a brush, quickly spread a thin layer of the egg whites on top of the fish and then sprinkle over the chopped macadamia nuts. Press the nuts into the fish to secure. Preheat the oven to 400 degrees F. Heat a large saute pan coated with the oil to medium heat. Place 2 pieces (or 4 if the pan is big enough) of the fish, macadamia side-down, in the pan and sear for 3 to 4 minutes, until the macadamias are golden brown. Flip the fish and cook for another 3 minutes. Repeat the process with the 2 remaining pieces of fish. Place all 4 pieces of fish in a baking dish and cook in the oven for another 8 to 10 minutes.
   Form the Rice into a small flat disk in the center of the plate. Spoon some of the Salsa on top of the rice. Lean the fish against the rice and drizzle the sauce around the plate. Place the Asparagus against the fish and garnish with the Garlic Chips. In a large bowl filled with water, soak the rice for 24 hours in the refrigerator. Fit a colander or steamer lined with leaves (lotus, banana, Napa) inside of a large stockpot filled with water and add the rice to the colander. Make sure that the water is not touching the colander. Steam the rice for about 25 to 30 minutes. When the rice is soft, remove it from the colander and place it into a large mixing bowl. Add the coconut flakes and milk to the rice and season with the salt, pepper, and sugar. Set aside. In a medium mixing bowl, add the pineapple, mango, papaya, jalapeno, lime juice, and red onion. Toss gently and season with salt and pepper. Prepare a saute pan over medium heat. Sweat the shallots, garlic, and 1 tablespoon of the butter, about 4 to 5 minutes. Add the ponzu, mirin, dashi, salt, and pepper and allow to boil. Remove from heat and pour in a blender. Add the miso, blend and add the remaining tablespoon of butter. Preheat the oven to 350 degrees F. In an oven proof saute pan, combine the asparagus, garlic oil, salt and pepper and roast in the oven for about 5 minutes, until the asparagus are tender.
   Prepare a saucepan over high heat and add the oil and the garlic. When the garlic becomes golden brown, remove from the heat. Strain the garlic and reserve both the garlic and the oil. Wipe the kelp with a damp towel and then place it into a medium sized pot filled with water. Heat the water just before boiling, remove the pot from the heat, and remove the kelp. Place the bonito flakes in the water and allow them to settle to the bottom of the pot. Strain out the bonito flakes. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Gewrztraminer]" 17994,"Cacio E Pepe Pizza 2 3/4 cups all-purpose flour, plus more for dusting 1 tablespoon kosher salt 1 teaspoon coarsely ground pepper 1 cup warm water (about 100 degrees F) 2 teaspoons sugar 1 teaspoon active dry yeast 2 tablespoons extra-virgin olive oil, plus more for the bowl 1/2 cup ice cubes 1/4 cup extra-virgin olive oil 1 cup fresh ricotta cheese (about 8 ounces) 1 cup finely grated pecorino Romano cheese (about 4 ounces) 2 teaspoons coarsely ground pepper Kosher salt Instructions: Make the dough: Combine the flour, salt and pepper in a large bowl. Make a well in the center and pour in the warm water. Sprinkle the sugar and yeast over the water and let stand until bubbling, 5 to 10 minutes. Pour the olive oil into the well, then stir with a wooden spoon to make a shaggy dough. Turn out onto a lightly floured surface and knead until smooth and elastic, about 5 minutes. Place in a lightly oiled bowl, tightly cover with plastic wrap and let rise in a warm place until doubled in size, about 2 hours. Make the pizza: One hour before baking, put a pizza stone or inverted baking sheet in the lower third of the oven and preheat to 500 degrees F. On a lightly floured surface, stretch the dough into a 12-inch round. Transfer the dough to a well-floured pizza peel or another inverted baking sheet. Dot with the ice and drizzle with 2 tablespoons olive oil. Slide the pizza onto the hot stone. Bake until the crust is golden brown and the ice melts, 12 to 13 minutes. Transfer the pizza to a cutting board and cover with small spoonfuls of the ricotta. Sprinkle with the pecorino and pepper; drizzle the remaining 2 tablespoons olive oil on top and season with salt. ","[Barolo, Barbaresco, Chianti, Montepulciano]" 17995,"Deconstructed Sweet Potato Hash with Fried Eggs 1 stick unsalted butter, divided 12 fresh sage leaves, divided 2 medium sweet potatoes, peeled and cut into 1/2-inch cubes 1 cup water 2 Vidalia or sweet onions, chopped 8 large eggs Instructions: Melt 4 tablespoons butter in a large skillet over medium-high heat. Add 4 sage leaves and fry quickly until crisp, about 30 seconds. Transfer to a paper towel lined plate to drain. Reserve. Add the sweet potatoes to the skillet, toss until coated in the butter, then add the water and the remaining 8 sage leaves. Bring the water to a simmer and cook the potatoes, uncovered, until the water has evaporated and the potatoes are just fork tender, about 10 minutes. If there is any excess water in the pan, remove it with a large spoon and reserve. Continue cooking the potatoes, scraping the pan frequently with a spoon, until crusty brown, about 10 more minutes. Add a tablespoon of the leftover cooking liquid or fresh water if the potatoes stick or begin to scorch. Meanwhile, melt 2 tablespoons of the butter in a medium skillet over medium heat. Add the chopped onion and cook, adding water as necessary when the pan gets dry, until deep golden brown, about 20 minutes. Transfer the onions to a serving bowl. Wipe out the pan, add the remaining 2 tablespoons butter, and fry the eggs, 2 at a time, to your preference. Cook's Note: I like mine over easy. Plate the potatoes in the center of 4 plates with the caramelized onions alongside. Top each plate with 2 fried eggs, garnish with a fried sage leaf and enjoy! Cook's Note: Serve with your favorite breakfast meat. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 17996,"Giant Ice Cream Taco 1 17.5-ounce package sugar cookie mix (plus required ingredients) 1/2 cup coarse stone-ground cornmeal All-purpose flour, for dusting 1 1 1/2-quart rectangular carton chocolate ice cream, softened 1/2 cup Cocoa Pebbles cereal 1/2 cup coconut flakes Green and yellow food coloring 5 Circus Peanuts 4 maraschino cherries Instructions: Preheat the oven to 350 degrees F. Prepare the cookie mix as the label directs for drop cookies, mixing in the cornmeal. Roll out into a 13-inch round on floured parchment paper; trim into a 12-inch circle with a paring knife. Cut the cookie in half with the paring knife to make 2 semicircles, then use kitchen shears to cut through the parchment so each semicircle is on its own piece of parchment. Slide 1 semicircle (on the parchment) onto a rimmed baking sheet. Press the straight edge of the semicircle up against the rim as shown. Slide the other semicircle flat onto a separate baking sheet. Bake until golden, 12 minutes. Remove the cookies from the oven. Use the handle of a wooden spoon to shape the edge of the curved cookie. Let the cookies cool completely on the baking sheets. Put the curved cookie on a clean parchment-lined baking sheet. Cut the ice cream out of the carton; slide onto the cookie. Use plastic wrap to gently press the ice cream so that it goes almost to the edge. Sprinkle the side of the ice cream with the cereal, pressing to adhere. Transfer to the freezer. To make \lettuce,\ combine the coconut with 3 drops green food coloring, 1 drop yellow food coloring and a small splash of water in a resealable plastic bag; shake and massage until the coconut is light green. Slice the Circus Peanuts into thin strips to look like shredded cheese; chop the cherries for the tomatoes. Sprinkle the coconut, Circus Peanuts and cherries over the cereal. Place the other cookie on top of the ice cream so the two cookie edges line up. Freeze until firm, at least 2 hours. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 17997,"Blini 26 ounces flour 3 1/2 ounces sugar 1 1/2 ounces salt 16 ounces warm milk 1 1/2 ounces yeast 5 eggs, separated 7 ounces salad oil 1 cup ground coffee Vegetable oil Instructions: In a large bowl, combine the flour, sugar, and salt. In another bowl combine the warm milk and yeast, and completely dissolve. Whisk egg yolks in a small bowl. While whisking, add oil in a slow, steady stream to create an emulsion. Whisk until all of the oil is added and mayonnaise is made. Add the flour mixture to the mayonnaise, and gently mix until all ingredients are incorporated. Cover the mixture and let rest for 45 minutes. Whip the egg whites to a soft peak, and fold in ground coffee and yeast mixture. Heat a skillet over medium heat. Add a drop of vegetable oil, and add a spoonful of the blini mixture. Cook as you would a pancake. Repeat process until all of the mixture is used up. Serve with butter. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 17998,"Roasted Turkey Breast One 5- to 6-pound whole bone-in turkey breast 2 tablespoons unsalted butter, melted Kosher salt and freshly ground black pepper Make-Ahead Gravy, recipe follows Red wine vinegar, to taste 2 medium yellow onions, cut into 6 wedges each 2 medium carrots, cut into 1-inch rounds 1 large head garlic, end removed, turned on its side and split through the middle to expose each clove 2 stalks celery, cut into 1-inch pieces Extra-virgin olive oil Kosher salt and freshly ground black pepper 2 turkey wings (about 8 to 10 ounces each) or 2 turkey legs (about 11 to 13 ounces each) 1/2 cup dry sherry 2 tablespoons Dijon mustard 2 bay leaves, optional 4 to 5 cups chicken stock 1 tablespoon red wine vinegar Instructions: Preheat the oven to 375 degrees F. Fit a roasting pan with a rack and set aside. Get ready: Brush both sides of the turkey breast with the melted butter. Season the turkey breast with salt and pepper. Arrange the turkey breast on the rack and place the pan in the center of the oven to cook. Roast: Roast the turkey until the pan juices are clear (meaning free of any traces of blood) or until a meat thermometer inserted in the thickest part of the breast registers 160 to 165 degrees F. I usually calculate 12 to 15 minutes per pound of meat. If your turkey breast is 5 pounds, start to check for doneness after 1 hour. Remove from the oven when done. Finish the gravy: Transfer the turkey breast to a cutting board, inverted with the skin side down, and let it rest for about 20 minutes. If serving with Make-Ahead Gravy, put the roasting pan on the burner and add all of the Make-Ahead Gravy to the pan. Simmer gently over medium heat for 2 to 3 minutes, stirring to trap all the drippings from the turkey breast and enrich the gravy. Stir in a dash or two of red wine vinegar, or to taste. Serve: Turn the breast skin side up. Cut the breast off of the bone and sprinkle with salt. Cut the breast into thick slices and transfer to a platter. Pour any juices from the cutting board into the gravy for added flavor and stir to combine. If serving with gravy, you can keep the gravy on the side or spoon it around the meat. Preheat the oven to 375 degrees F. Get ready: In the bottom of a roasting pan, arrange the onions, carrots, garlic and celery. Give them a drizzle of oil and season with salt and pepper. Place a rack on top of the vegetables in the roasting pan and brush it with oil to help prevent the wings/legs from sticking. Arrange the turkey wings or legs on the rack above the vegetables and season generously with salt and pepper. Place the pan in the center of the oven. Cook: Roast the turkey parts until the juices run clear (meaning free of any traces of blood) or until a meat thermometer inserted in the thickest part of the wings/legs registers 160 to 165 degrees F, 2 to 2 1/2 hours. Remove from the oven and place the pan directly on 2 burners of the stove. Build the gravy: Remove the rack from the pan and move the wings to the roasting pan. Move the garlic halves to a plate. Add the sherry to the pan and bring to a boil over medium heat. Reduce the liquid until only a thin layer remains, then whisk in the mustard. Add the bay leaves, if using, and 4 cups of the stock. Simmer gently over medium-low heat until the liquid reduces by about half, 20 to 25 minutes. Add the vinegar. Remove the turkey wings or legs and pick the meat off the bones and reserve. Discard the bay leaves, if used. Finish: Transfer about half of the liquid to a blender. Hold the garlic halves like lemon halves over the blender and \u201csqueeze\u201d the flesh from the peels, allowing the garlic \u201cmeat\u201d to fall into the blender. Blend on low speed until smooth. Add the cooked onions, celery and carrots and blend again until smooth. Transfer to a medium pot. If too thick, simmer with some additional stock. Taste for seasoning. Add the picked turkey meat to the gravy to give it texture and added meaty flavor. Let it cool to room temp, then transfer to a resealable container and store in the refrigerator for up to 1 week. To reheat, add the gravy to a medium pot or a roasting pan a turkey was cooked in and place over medium heat. Whisk and thin to desired consistency with stock and/or pan drippings from a roasted turkey. Bring to a simmer, taste and adjust seasoning if needed. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 17999,"Roasted Pork Shoulder (Pernil Al Horno) 1 boneless pork shoulder (about 4 pounds), skin on 4 garlic cloves, smashed 1 handful fresh oregano 4 tablespoons Kosher salt (1 tablespoon for every pound of meat) 1 tablespoon coarsely ground black pepper 3 tablespoons vegetable oil 2 tablespoons white wine vinegar Instructions: Place the pork, fat-side up, in a roasting pan fitted with a rack insert, and using a sharp knife, score the surface of the meat with small slits. Mash the garlic, oregano, salt, and pepper into a paste on a cutting board with the flat side of a knife; place the adobo in a bowl and stir in the oil and vinegar. Rub the garlic paste all over the pork, being sure to get into the incisions so the salt can penetrate the meat and pull out the moisture - this will help form a crust on the outside when cooked. Cover the pork with plastic wrap and marinate in the refrigerator for at least 3 hours or up to overnight. Allow the meat to sit at room temperature for 30 minutes before cooking. Preheat the oven to 350 degrees F. Roast the pork for 3 hours, uncovered, until the skin is crispy-brown. Let the meat rest on a cutting board for 10 minutes before slicing. ","[Chardonnay, Cabernet Sauvignon, Merlot, Tempranillo]" 18000,"Fried Okra with Tomatoes 1 cup buttermilk 1 (16-ounce) bag frozen okra, thawed 2 cups peanut oil 1 (8.5-ounce) box corn muffin mix (recommended: Jiffy) 1 (10-ounce) can diced tomatoes and green chiles (recommended: Ro'tel) 2 tablespoons tomato paste 1 tablespoon Creole or Cajun seasoning 2 tablespoons heavy cream Salt and freshly ground black pepper Instructions: In a large bowl combine buttermilk and okra and let sit for 5 minutes In a large cast iron skillet, heat peanut oil over high heat to 375 degrees F. In a large bowl add the corn muffin mix. Using a slotted spoon remove the okra from the buttermilk and place it into the bowl with the corn muffin mix. Gently toss making sure all okra is well coated. Carefully add half the breaded okra to skillet and fry for about 6 minutes, or until golden brown. Use a slotted spoon to remove okra to the paper towel lined plate. Fry remaining okra. While okra is frying, in a large saucepan, combine diced tomatoes and chiles, tomato paste and Creole seasoning. Heat through over medium heat. Stir in heavy cream, season with salt and pepper and bring to a simmer. Remove to plate and top with fried okra. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Tempranillo]" 18001,"Winter Ratatouille 2 winter squash, such as acorn, carnival or delicata, seeded and cut into 3/4-inch pieces 6 baby waxy potatoes, such as new or blue, cut into 3/4-inch pieces
1 sweet potato, cut into 3/4-inch pieces
3 tablespoons olive oil
Kosher salt and freshly ground black pepper
1 small onion, chopped
2 garlic cloves, finely chopped
1 teaspoon finely chopped fresh rosemary
One 15-ounce can diced tomatoes
Instructions: Preheat the oven to 425 degrees F. Toss the squash and potatoes with 2 tablespoons of the oil, salt and pepper. Spread in a single layer on a large rimmed baking pan and roast, stirring once or twice, until tender and golden brown in spots, 15 to 20 minutes. Meanwhile, heat the remaining tablespoon oil in a medium pot over medium-high heat. Add the onion, garlic, rosemary and a pinch of salt and cook, stirring, until softened, about 8 minutes. Add the tomatoes and roasted vegetables and simmer until slightly thickened and the flavors have blended, about 10 minutes. Transfer to a serving bowl. ","[Syrah, Zinfandel, Barbera, Tempranillo]" 18002,"Seafood Paella 4 tablespoons olive oil
1/2 pound chicken breast, boneless, skinless
1/4 cup diced onions 2 tablespoons chopped garlic 1/4 cup diced red and green peppers 1/4 cup diced celery 1 cup parboiled rice 2 cups chicken stock 1/2 tablespoon saffron 6 blue crabs, cleaned and halved 1 pound shrimp, peeled and de-veined 12 clams 12 mussels 1/2 pound smoked sausage, sliced into 1/4-inch pieces 1/2 teaspoon salt 1/2 teaspoon pepper Instructions: Heat the olive oil in a large pan on stovetop. Add the chicken breast to the oil and saute to a golden brown. Leave chicken in pan and add the onions, garlic, peppers and celery. Saute mixture for two minutes. Add the rice, chicken stock and saffron into the mixture and bring it to a boil. Finally, add the blue crabs, shrimp, clam, mussels, sausage, salt and pepper. Cover paella and lower heat. Let simmer for 20 to 25 minutes. ","[Rioja, Tempranillo, Garnacha, Cava]" 18003,"The 12th Element 1 1/2 ounces sweet-and-sour mix 1 1/2 ounces whiskey
1/2 ounce cinnamon schnapps, such as Goldschlager
1/2 ounce egg whites 1 maraschino cherry
Instructions: Add the sweet-and-sour mix, whiskey, cinnamon schnapps and egg whites to a cocktail shaker. Fill with ice and shake for 8 to 10 seconds. Strain into a Collins glass and garnish with the maraschino. ","[Bourbon, Brandy, Rum]" 18004,"Birch Whiskey Snow Cocktail 6 ounces (3/4 cup) bourbon or your whiskey of choice 4 ounces (1/2 cup) birch syrup or maple syrup
2 ounces (1/4 cup) dry sherry
2 drops bitters if using maple syrup
Freshly fallen snow or shaved ice
Instructions: In a pitcher, mix together the whiskey, syrup, sherry, and bitters if using. Chill thoroughly. Before serving, fill small highball glasses (or half-pint jelly jars) with snow, packing it down lightly. Drizzle in the cold whiskey mixture, adding as much or as little as desired. Serve with a small spoon. ","[Bourbon, Sherry, Vermouth]" 18005,"Peasant Pasta 1 tablespoon extra-virgin olive oil, 1 turn of the pan 1/2 pound hot Italian sausage, available in bulk at butcher counter or, 2 links, casings removed 1 pound sweet Italian sausage, available in bulk at butcher counter or, 4 links, casings removed 3 to 4 cloves garlic, chopped, optional 1/2 cup chicken or vegetable broth 1 (28-ounce) can crushed tomatoes 1/2 cup heavy cream Salt and freshly ground black pepper 1 cup frozen green peas 24 leaves fresh basil, torn or thinly sliced 1 pound penne rigate pasta, cooked to al dente Grated Italian cheese, for passing Instructions: Heat a large, deep skillet over medium high heat. Add extra-virgin olive oil, 1 turn of the pan. Add sausage meat. Crumble sausage meat as it browns. Add chopped garlic to the pan. When all of the crumbles have browned evenly, deglaze the pan drippings using chicken or vegetable broth. Stir in crushed tomatoes and bring the sauce up to a bubble, then reduce the heat to a simmer. Stir cream into your sauce, this will blush the color and cut the acidity of the tomatoes. Season with salt and pepper. Stir peas and basil into your sauce to combine. Toss hot drained penne rigate in pan with the sauce, then transfer pasta to serving bowl. ","[Barolo, Barbaresco, Chianti Classico, GSM Blend]" 18006,"Magic Lemon Meringue Pie 1 1/2 cups fine graham cracker crumbs 1/4 cup sugar 1/4 cup (1/2 stick) unsalted butter, melted 1 14-ounce can sweetened condensed milk 1/2 cup fresh lemon juice (from about 2 large lemons) 1 teaspoon grated lemon zest 3 large egg yolks (whites reserved for the meringue) 3 large egg whites, at room temperature 1/4 teaspoon cream of tartar 1/3 cup sugar Instructions: Preheat the oven to 350 degrees F. Make the crust: In a mixing bowl, stir together the graham cracker crumbs, sugar and butter until fully combined. Press the mixture firmly into a 9-inch pie plate. Set aside. Make the filling: In a medium bowl, mix the condensed milk, lemon juice, zest and egg yolks. Pour into the crust. Make the meringue: Beat the egg whites and cream of tartar in a medium bowl with an electric hand mixer until soft peaks form. Gradually beat in the sugar until stiff peaks form. Spread the meringue over the pie and seal the edge of the crust. Bake 15 to 20 minutes, or until the meringue browns slightly. (Be sure to watch the pie while it's baking. Meringue can burn quickly.) Let cool slightly on a rack, then chill in the refrigerator at least 2 hours before serving. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 18007,"Collard Greens 1 1/2 quarts water 1 teaspoon crushed red pepper 1 1/2 pounds pork neck bones, or 2 ham hocks 8 pounds collards 2 teaspoons sugar 1/2 cup cider or white vinegar Salt and pepper Serving Suggestion: diced raw onions and vinegar. Instructions: Place water in a large pot. Add red pepper and bones or hocks and simmer for about 1 hour while preparing greens. To prepare greens, discard damaged or yellow parts of leaves. Cut away tough stems from each leaf and wash collards thoroughly until rinse water is clear of dirt or grit. Collard leaves are large and usually require cutting before cooking. To do so, fold leaf in half at its center vein, fold over once or twice, then cut in half with scissors or knife. Add remaining ingredients to bones in boiling water, then add greens. Cover and cook rapidly for about 30 minutes or until greens are tender but firm. Best served with diced raw onions and vinegar. ","[Barolo, Barbaresco, Dolcetto, Valpolicella]" 18008,"Tangerine Sorbet in Chocolate Shells 1/2 cup all-purpose flour 1/2 cup ground almonds 1/4 cup light corn syrup 1/4 cup sugar 1/4 cup unsalted butter 1 ounce unsweetened chocolate (1 square) 1/2 teaspoon vanilla extract 2 tablespoons grated fresh tangerine zest 3 1/2 cups freshly squeezed tangerine juice (about 1820 tangerines) 1/2 cup freshly squeezed lemon juice (about 34 lemons) 1 1/4 cups sugar 1/4 cup light corn syrup 6 to 8 wafer cookies, for garnish (optional) Instructions: Preheat the oven to 350 degrees. Mix the flour and almonds together. In a small, heavy saucepan heat the corn syrup, sugar, butter and chocolate over low heat, stirring constantly until mixture just comes to a simmer. Remove from the heat and stir in the vanilla, then add flour mixture and stir until smooth. Butter a cookie sheet and drop the dough by the spoonful, leaving at least 3 inches on all sides for spreading. Bake 4 at a time for 8 to 10 minutes, then remove from the oven and let rest 1 to 1 1/2 minutes. Lift cookies from pan with a thin metal spatula and drape over upside-down coffee cups to form cup-like containers for the sorbet. Continue until you have used all the mixture. Let the shells cool completely on the coffee cups, then stack the shells carefully and, if desired, store in airtight container for up to 3 days. To make the sorbet, whisk all the ingredients together in a bowl, stirring until sugar is dissolved. Process in an ice cream maker according to the manufacturer's instructions. Keep frozen until ready to serve. Scoop a ball of tangerine sorbet into each chocolate shell and garnish the plate with wafer cookies, if desired. ","[Chardonnay, Riesling, Gewrztraminer, Moscato]" 18009,"Steamed Halibut Flashed with Thai Bird-Kaffir Lime Oil Turmeric Fried Rice and Long Bean Salad 1 lime, juiced 2 tablespoons salt 2 tablespoons sugar 4 cups water 4 (6-ounce) thick fillets of halibut, square shaped Red leaf or banana leaf for steaming 4 each scallions, 1/16-inch ribbons 1/2 cup peanut oil (Lion and Globe or an artisan roasted peanut oil) 6 fresh kaffir lime leaves, 1/16-inch ribbons 3 Thai bird chiles, 1/16-inch slices 1 tablespoon ginger, 1/16-inch ribbons 1 tablespoon garlic, 1/16-inch slices Salt and black pepper to taste Canola oil to cook 2 eggs, beaten 1 tablespoon minced garlic 1 tablespoon minced ginger 4 chopped scallions, 1/8-inch slice 4 cups cooked, day old jasmin rice (add 1 teaspoon of tumeric to raw rice to cook in the flavor and color) 2 tablespoons thin soy sauce 1/2 teaspoon white pepper Salt to taste 4 cups chinese long beans, cut into 2 inch pieces (can substitute blanched haricots verts) 1/2 tablespoon sambal oelek 1 tablespoon fish sauce Juice of 2 limes Salt and black pepper to taste Instructions: Set up a steamer that can hold the 4 fillets. Mix lime juice, salt, sugar and water. Add the fish and brine for 20 minutes. Add the fillets to the steamer (should be lined with red leaf or banana leaf), top with the scallions and steam for 8 to10 minutes until cooked though. Meanwhile, in a small saucepan, heat the peanut oil very hot until almost smoking. Mix the kaffir, cl, ginger, garlic and salt and pepper. First plate the halibut and right before serving, add the mix to the hot oil, mix and immediately flash the halibut. Serve. It is recommended to use day old rice so that the drier rice can soak up the flavors. In a wok, add 2 tablespoons of oil and quickly soft scramble the eggs. Remove the eggs. In the same wok, coat with oil and stir-fry garlic and ginger. Add scallions and rice and heat thoroughly. Add soy sauce, white pepper and scrambled eggs. Check for seasoning. Blanch the long beans in a 350 degree fryer for only 1 minute until wrinkled. Mix in a bowl the sambal, fish sauce and lime juice. Add the hot long beans. Check for seasoning and adjust. Let sit at room temperature. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Gewrztraminer]

" 18010,"Deep-Fried Eggplant Croutons Canola oil, for frying 1/2 cup all-purpose flour 3 eggs, beaten 1 cup seasoned Italian bread crumbs 1 eggplant, peeled and diced into 1/2-inch cubes Salt 1/4 cup red wine vinegar 2 tablespoons minced garlic 1 tablespoon Dijon mustard 3/4 cup olive oil 2 teaspoons chopped fresh oregano leaves 1 tablespoon chopped basil leaves 1 teaspoon salt 1/2 teaspoon coarsely ground black pepper 1 bag spring mix greens 1 heart romaine, chopped 10 basil leaves, torn 10 fresh oregano leaves 10 parsley leaves 1/4 cup grated Parmesan 1/2 cup halved cherry tomatoes 1/2 red onion, thinly sliced Instructions: Preheat a fryer to 375 degrees F. In separate shallow dishes add flour, egg and bread crumbs. Coat the eggplant cubes in the flour, then the egg and finally through the bread crumbs. Carefully add the cubes to the fryer and fry until crisp and golden brown, about 2 to 3 minutes. Remove from the fryer to a paper towel lined platter to drain. Sprinkle with salt and set aside. Vinaigrette: In a small bowl, combine the vinegar, garlic and mustard. Slowly whisk in the olive oil to combine and emulsify. Add the herbs, salt and pepper. Set aside to dress salad. In a large serving bowl, toss together the greens, herbs, cheese, tomatoes and onion. Toss with the desired amount of dressing, top with eggplant croutons and serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 18011,"Get Up and Go 2 cups brewed coffee, cooled 1/2 cup milk 1/2 cup Kahlua 3 ounces Frangelico 3 ounces Vodka 3 cups ice 1 1/2 cups whipped cream, for garnish 6 mint sprigs, for garnish Instructions: In a blender, combine coffee, milk, Kahlua, Frangelico, vodka and ice and blend until smooth. Pour into 6 frozen glasses and garnish with whipped cream and mint sprigs. ","[Bordeaux, Merlot, Cabernet Sauvignon, Pinot Noir]" 18012,"Berry Banana Smoothie 2 cups fresh blueberries 2 cups chopped fresh strawberries 2 bananas, chopped 2 cups frozen vanilla yogurt 1 cup milk 1/2 cup ice 3 teaspoons freshly chopped mint leaves Honey, optional Instructions: Combine all the ingredients, except the honey, in a blender and blend until smooth. Honey maybe added, if you like it sweeter. Serve immediately in chilled glasses. ","[Chardonnay, Moscato, Riesling]" 18013,"Lemon and Thyme Seared Black Bass 2 (6-ounce) portions black bass, skin-on 1 tablespoon kosher salt 1 tablespoon freshly cracked black pepper 2 tablespoons grapeseed oil 2 sprigs fresh thyme 1 tablespoon butter 1 lemon, juiced Instructions: Season the fish with salt and pepper. In a large saute pan over medium-high heat, add the oil. Put the fish, skin side down, into the pan. Press firmly with a spatula to prevent the skin from curling. Sear for 3 to 4 minutes, then flip. Add the thyme sprigs, the butter and the lemon juice. Cook for an additional 4 minutes. Baste the fish for 30 seconds. Remove the fish from pan and arrange on a platter to serve. Cook's Note: Score the skin side of the fish, to prevent it from curling during the cooking. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 18014,"Strawberry Sorbet 1 cup sugar, or to taste 1 cup water 1 1/2 pints strawberries, hulled and sliced 3 to 4 tablespoons fresh lemon juice, or to taste Instructions: In a saucepan set over moderate heat, combine the sugar and water, bring mixture to a boil, and simmer, stirring, for 3 minutes, or until clear. Transfer to a bowl and let cool. In a food processor or blender puree the strawberries with lemon juice, to taste. Add strawberry puree to sugar syrup and stir to combine. Transfer mixture to an ice cream freezer and freeze according to manufacturer's instructions. Or freeze in cube trays. ","[Riesling, Moscato, Vinho Verde]" 18015,"Manchego with Honey Brown Butter Sauce 1 stick butter 3 tablespoons honey 1/2 pound Manchego cheese wedge Sea salt Instructions: Melt butter in small saute pan, and cook until it turns a golden brown. Drizzle in honey and stir to incorporate. Pour over cheese wedge and sprinkle with sea salt. ","[Chardonnay, Riesling, Gavi]" 18016,"Sweet and Smoky Baked Beans 4 strips thick sliced bacon, cut into 1/4-inch slivers 2 medium onions, finely chopped (about 2 cups) 1/2 green bell pepper, finely chopped 2 gloves garlic, minced 2 (15-ounce) cans great northern or kidney beans, drained and rinsed in a colander 1/3 cup molasses 1/4 cup barbecue sauce 1/4 cup ketchup 3 tablespoons dark brown sugar, or to taste 1 tablespoon Worcestershire sauce 1 tablespoon prepared mustard 1 tablespoon dry mustard 1 tablespoon cider vinegar 1/4 tablespoon liquid smoke, or to taste Salt and freshly ground black pepper Instructions: In a heavy pot, cook the bacon over medium heat to render the fat, about 5 minutes. Discard all but 2 tablespoons fat. Add the onion, pepper, and garlic and cook until the vegetables are soft, about 5 minutes. Stir in the beans, molasses, barbecue sauce, ketchup, sugar, Worcestershire sauce, mustards, vinegar, and liquid smoke. Simmer the beans, uncovered, until rich and thickly flavored, 10 to 15 minutes, stirring with a wooden spoon. Alternatively, place the baked beans in a deep baking dish and bake in a 350 degree oven for about 30 minutes. Add salt, pepper, or any other ingredient to taste. ","[Zinfandel, Merlot, Syrah, Malbec]" 18017,"Patatas Bravas 3 pounds extra-large Yukon gold potatoes (substitution: another waxy potato) 6 cups canola oil Kosher salt, for seasoning Smoked Spanish paprika, for seasoning Instructions: Place potatoes in a large pot and cover with cold water. Bring to a boil, reduce to a simmer and cook until just cooked through, about 20 minutes. Strain and allow to cool. Remove skin with a paring knife, cut into 1-inch pieces, and set aside. Heat canola oil in a large heavy-bottomed pot to 325 degrees F. Carefully fry the potatoes until just cooked and a light tan color, about 5 minutes. Remove with a slotted spoon and set aside to dry on a sheet pan or plate lined with paper towels. Increase the heat of the oil to 475 degrees F. Return the potatoes to the oil and fry until golden and crispy, about 2 minutes. Remove from the oil with a slotted spoon and drain on the paper towel-lined plate. Season generously with salt and smoked Spanish paprika. ","[Rioja, Tempranillo, Garnacha, Barbera]" 18018,"Sauteed Green Beans with Pancetta and Mushrooms Kosher salt and freshly ground black pepper 2 pounds green beans, stem end removed 2 tablespoons extra-virgin olive oil 3 garlic cloves, finely chopped 1/4 pound pancetta thinly sliced 1 tablespoons unsalted butter 4 to 5 small white button mushrooms, wiped of grit and sliced 2 tablespoons sour cream Instructions: Bring a large pot of water to a boil; add a big pinch of salt and add the green beans. Cook for about 5 minutes, the beans should still be crisp as they will be cooked more in the pan with the pancetta and mushrooms. Drain them and set aside. Heat the oil up in a saute pan and add the garlic and pancetta and cook until slightly crispy. Remove the pancetta from the pan and set aside. Add the butter to the fat that has rendered from the pancetta and saute the mushrooms until golden and crispy. Season with salt and pepper. Return the pancetta to the pan and add the blanched beans. Finish with the sour cream and bring to a gentle simmer to reduce and thicken a little and allow the flavours to marry. Give it a final taste and season with salt and pepper, if necessary, before serving. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 18019,"Portobello Mushroom Salad 4 portobello mushroom caps, wiped clean and very thinly sliced 4 ribs celery and their green tops, thinly sliced on an angle
Handful flat-leaf parsley, picked of stems but left whole
1 lemon (Heads up: you'll need lemon zest for the pesto later, so zest and reserve before you cut this lemon to juice it for this salad.) 3 tablespoons extra-virgin olive oil, eyeball it
Coarse salt and black pepper A couple of handfuls shaved Parmiginao-Reggiano Instructions: Arrange the mushrooms and celery on a platter and scatter the parsley leaves around. Squeeze the lemon juice evenly over the platter then liberally drizzle the salad with extra-virgin olive oil, about 3 tablespoons. Season the salad with salt and lots of black pepper and toss with your finger tips to combine. Using a vegetable peeler, shave cheese and scatter a couple of handfuls Parmigiano-Reggiano over the salad. ","[Barolo, Barbaresco, Chianti, Valpolicella]" 18020,"Bratwurst With Potato Cakes 3 medium Yukon gold potatoes (about 3/4 pound total) 1 pound sauerkraut, drained, rinsed and squeezed dry 1/4 cup chopped fresh parsley and/or dill 2 large eggs, lightly beaten 1 bunch scallions, thinly sliced Kosher salt and freshly ground pepper 2 tablespoons all-purpose flour 1 teaspoon extra-virgin olive oil, plus more for frying 4 links bratwurst (about 1 pound total) 6 tablespoons whole-grain mustard 2 tablespoons sour cream Instructions: Pierce the potatoes in a few places with a fork; microwave until slightly softened, about 4 minutes, then halve lengthwise. When cool enough to handle, grate the cut sides on the large holes of a box grater into a large bowl. Add the sauerkraut to the grated potatoes along with the herbs, eggs, three-quarters of the scallions, 1 teaspoon salt, and pepper to taste. Stir in 1 tablespoon flour, then form into four 1/2-inch-thick patties. Sprinkle the patties with the remaining 1 tablespoon flour. Heat the olive oil in a medium skillet over medium heat. Pierce the bratwurst all over with a fork, add to the pan and cook, turning, until golden brown, 5 minutes per side. Meanwhile, heat 1/3 inch olive oil in a large skillet over medium heat. Add the potato patties and cook until golden, 6 minutes per side. Drain on paper towels. Remove the bratwurst from the skillet and reduce the heat to medium low. Add 1/2 cup water and bring to a simmer, then add the mustard and sour cream and stir until hot. Cut the bratwurst into pieces and serve with the potato cakes, sauce and the remaining scallions. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 18021,"Mock Mango Fizz 1/4 cup orange juice 2 tablespoons grapefruit juice 2/3 cup mango-flavor seltzer Orange twist, for garnish Instructions: Add the orange juice and grapefruit juice to a 10- to 14-ounce Tom Collins glass. Add crushed ice to fill the glass. Top off with the seltzer. Garnish with the orange twist. ","[Prosecco, Sauvignon Blanc, Ros]" 18022,"Lemon Poppy Seed Cake with Candied Lemons 1 cup (2 sticks) salted butter, softened, plus more for greasing the pan 3 cups all-purpose flour, plus more for flouring the pan 2 1/2 cups granulated sugar
6 large eggs, at room temperature
1/4 teaspoon baking soda
1 cup sour cream
2 teaspoons vanilla extract
3 tablespoons freshly grated lemon zest
2 tablespoons poppy seeds
1 to 2 tablespoons picked fresh thyme leaves, optional
1 cup freshly squeezed lemon juice (about 4 large lemons) 1 cup confectioners' sugar
Additional fresh thyme leaves, for garnish, optional Candied Lemons, recipe follows, for garnish 2 lemons, thinly cut into 18 to 24 slices, seeded 2 1/2 cups granulated sugar
Instructions: For the cake: Preheat the oven to 350 degrees F. Grease and flour a tube pan and set aside. Using an electric mixer, beat the butter and the granulated sugar together until creamy. Add the eggs, one at a time, beating until just blended after each addition. Sift together the flour and the baking soda. Add the flour mixture to the butter mixture, alternating with the sour cream, beginning and ending with the flour mixture. Add the vanilla, lemon zest, poppy seeds, and thyme leaves (if desired) and beat until fully combined. Pour the batter into the tube pan and bake for 60 to 75 minutes, or until a toothpick inserted near the center comes out clean. Remove from the oven and allow to cool in the pan for 5 minutes, then turn out onto a rack to cool completely, about 20 minutes. For the glaze: While the cake is still warm, in a small bowl, mix together the lemon juice and confectioners' sugar. Pierce the top of the cake with a fork to create holes, then pour the mixture over the cake on the rack, allowing the glaze to soak in. Garnish with thyme leaves if desired and Candied Lemons. This cake is great served warm and will keep refrigerated for up to 2 weeks. Bring a medium saucepot with water to a boil and remove from the heat. Place the lemon slices in the hot water and let sit 1 to 2 minutes until the slices soften. Drain the slices from the water and place into an ice bath; leave in the ice water until the sugar syrup is ready. Put 1 3/4 cups of the granulated sugar and 1 3/4 cups water in a saute pan and bring to a boil. Reduce the heat to medium low. Place the slices directly into the sugar syrup and cook on medium low for 1 hour. Remove the slices to a rack on a baking sheet to dry. Toss the slices in the remaining 3/4 cup granulated sugar to coat. Store in an airtight container until using. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 18023,"Caribbean Eggplant Curry Soup 1 onion, peeled and chopped 1 tablespoon of chopped garlic 1 smoked ham hock 2 quarts chicken stock 4 large eggplant, peeled and cut into large dice 1/4 cup curry powder 1 can coconut milk 1 small knob of fresh ginger, peeled and chopped 1 stalk of lemon grass, chopped 1/2 cup heavy cream 1/2 can Coco Lopez Instructions: In a heavy bottomed pot, saute onions, garlic and ham hock until the onions are translucent. Add all other ingredients and cook for 1/2 hour under slow to medium heat. Puree in a food processor and strain through a fine sieve. Season and serve hot. ","[Chardonnay, Sauvignon Blanc, Riesling, Chenin Blanc]" 18024,"Grilled Pork Chops Filled with Sundried Cranberries 4 pork chops, 1-inch thick Salt and freshly pepper Cranberry filling, recipe follows Cranberry sauce, recipe follows Olive oil Dried cranberries Toasted pine nuts 1 cup sundried cranberries 2 tablespoons pinenuts, toasted 1 teaspoon ground cinnamon 1/2 teaspoon ground cloves 1 tablespoon brown sugar 1 teaspoon cascabel cl powder Salt 4 cups homemade chicken stock 1/4 cup white wine 1/4 cup red wine 1/4 cup cranberry juice 1 tablespoon brown sugar 1 teaspoon black peppercorns 1 tablespoon chipotle puree Salt Instructions: Preheat oven to 400 degrees F. Cut a pocket into the side of each pork chop going 3/4 of the way through. Season chop with salt and pepper and stuff the pocket with the cranberry filling. Heat 2 tablespoons of olive oil in a medium oven-proof saute pan over high heat. Add the pork chops and sear on both sides. Add 1 cup chicken cranberry sauce. Place the pan in the oven and roast until the meat is firm to the touch, about 8 to 10 minutes. Spoon the chicken-cranberry sauce on a plate and top with pork chops. Garnish with dried cranberries and toasted pine nuts. Place the cranberries in a medium bowl and cover with boiling water, let sit 30 minutes to rehydrate. Drain and reserve soaking liquid. Place cranberries and remaining ingredients in a food processor with a 1/4 cup of the soaking liquid and process until smooth. Pass through a fina strainer. Season with salt. Place chicken stock in a nonreactive medium saucepan over high heat and cook until reduced to 2 cups. Add, wines, cranberry juice, brown sugar, peppercorns and chipotle puree and continue cooking until thickened to a sauce consistency. Season with salt. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Rioja]" 18025,"Perfect Overnight Oats Three Ways 1/3 cup old-fashioned rolled oats 1/4 cup 2 percent milk 1/4 cup plain low-fat yogurt 2 teaspoons loosely packed light brown sugar Pinch of kosher salt 2 teaspoons cocoa powder 1 tablespoon cherry jam 1 tablespoons chopped dark chocolate 5 to 6 pitted fresh or frozen cherries 1 tablespoon sliced almonds 2 tablespoons chopped roasted peanuts 1 tablespoon natural peanut butter 1 tablespoon grape jelly 4 to 5 halved seedless concord or red grapes 1 teaspoon chia seeds 1 tablespoon pineapple preserves 1 tablespoon diced mango 1 tablespoon diced kiwi 1 tablespoon chopped salted cashews 1 tablespoon dried goji berries 1 tablespoon toasted unsweetened coconut flakes Instructions: Combine the oats, milk, yogurt, brown sugar and salt in a lidded jar or other 8-ounce container. Stir to combine. Cover and refrigerate overnight. In the morning, top them with one of the flavor variations below. For the chocolate and cherry variation: Stir the cocoa powder into the overnight oats. Top with the cherry jam, chocolate, cherries and almonds. For the peanut butter and jelly variation: Stir 1 tablespoon of the peanuts into the overnight oats. Top with the peanut butter, grape jelly, grapes and remaining 1 tablespoon peanuts. For the tropical fruit and coconut variation: Stir the chia seeds into the overnight oats. Top with the pineapple preserves, mango, kiwi, cashews, goji berries and coconut. ","[Chardonnay, Riesling, Moscato, Sauvignon Blanc]

" 18026,"Crispy Shrimp or Calamari with Chinese Noodles and Spicy Garlic Sauce Oil for deep-frying 2 tablespoons peanut oil 3/4 cup (4 ounces) sliced Double-Blanched Garlic, recipe follows 2 tablespoons sugar 1 cup rice wine 1/4 cup rice wine vinegar 2 tablespoons plus 1 teaspoon dark soy sauce 4 ounces carrots, peeled, trimmed, and cut into julienne (about 1 cup) 4 ounces haricots verts, trimmed, blanched, and refreshed (about 1 cup) 4 ounces green onions, trimmed and cut into strips (about 1 cup) 2 teaspoons Vietnamese cl sauce 12 ounces fresh Chinese egg noodles or thin spaghetti 1 pound large shrimp, cleaned and tails removed, or, 1 pound calamari, cleaned and cut into 1/4-inch rings Kosher salt and freshly ground black pepper About 1/2 cup flour 1/4 teaspoon sesame oil 3 heads garlic Kosher salt Instructions: Bring a large stockpot of water to a boil. In a wok or deep, heavy saucepan, heat about 3 inches of peanut oil. (The oil must be very hot, about 375 degrees F.) Make the sauce: In a large skillet or saute pan, heat the 2 tablespoons of peanut oil. Over medium-high heat, saute the garlic just until golden, 2 to 3 minutes. Stir in the sugar and continue to saute until the garlic begins to caramelize, 1 or 2 minutes longer. Deglaze the pan with the rice wine, rice wine vinegar, and soy sauce. Add the carrots, haricots verts, and 2 ounces of the green onion, reserving 1 ounce as garnish. Stir in the chili sauce and continue to cook until the sauce is reduced by half. Meanwhile, add salt to the boiling water and cook the noodles until they are al dente. Drain the noodles well and stir them into the sauce until they are well coated. Season the shrimp or calamari with salt and pepper and toss with the flour to coat lightly. Deep-fry the shrimp or calamari in small batches until golden, 1 or 2 minutes. (The easiest way to do this is to use a fine-mesh basket or strainer. Place the shrimp or calamari in the basket and gently ease the basket into the oil.) Drain on clean paper towels. To serve, divide the noodles and vegetables among 4 large warm plates. Arrange the shrimp or calamari over and around each portion and garnish with the remaining green onions. Drizzle a little sesame oil over the noodles and serve immediately. Prepare an ice bath. Separate the garlic into cloves and remove the ends of each clove. Fill a small saucepan with water. Salt lightly and bring to a boil. Carefully drop the whole cloves into the water and blanch for 30 seconds. Remove with a slotted spoon and immediately plunge into the ice water to stop the cooking process. Repeat the process. Drain the garlic and dry it well. The peels should slip off easily. Cut the garlic into slices and use as needed. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 18027,"Potato Chip Chicken Fingers and Baked Potatoes a la Mode 1 whole boneless, skinless chicken breast 5 to 6 ounces potato chips, plain, barbecue, or sour cream 1 egg 2 tablespoons milk Instructions: Preheat the oven to 400 degrees F. Cut the chicken into finger-size pieces. Fill a large, re-sealable plastic bag with the potato chips, seal the bag, and crush the chips with the back of a wooden spoon. In a small bowl, whisk the egg and milk. Dip the chicken pieces into the egg mixture, then into the bag. Shake gently to cover. Place on an un-greased cookie sheet. Bake for 20 minutes, flipping once during the cooking time. Serve with barbecue sauce, salsa, or honey mustard. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 18028,"Steak and Shrimp Special 4 (8-ounce) New York strip sirloin steaks Steak seasoning 8 ounces clarified butter 12 raw shrimp, skewered (3 on each skewer) 16 ounces raw French fries Salt 4 lemon wedges, for garnish Instructions: Preheat a grill to high. Alternatively, preheat a broiler to high. Season the steaks liberally with the steak seasoning on both sides. Cook the steaks over high heat to order: about 2 minutes on each side for rare, 2 1/2 minutes on each side for medium-rare, 3 1/2 minutes on each side for medium, and 4 1/2 minutes on each side for medium well. Halfway through the cooking time on each side, turn each steak 45 degrees to make grill marks. Add half the clarified butter to a large skillet and heat over high heat. Add the shrimp skewers and cook the shrimp on both sides until they are opaque throughout, about 1 to 2 minutes per side. Fill a deep fryer with oil and heat it to 350 degrees F. Alternatively, heat oil in a large, heavy Dutch oven to 350 degrees F; do not fill pan more than halfway full with oil. Drop the fries into the fryer and cook until they are golden brown, about 5 minutes. Remove to a paper towel lined plate to drain and season the fries with salt. To serve, place 1 steak on a plate, top the steak with skewered shrimp, and add some French fries. Garnish with a lemon wedge and serve with a small dish of clarified butter on the side. Serve immediately. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 18029,"Grilled Cabbage with Tahini Caesar Dressing 1 head green cabbage, cut into 6 wedges with the stem intact (about 2 1/2 pounds) 7 tablespoons olive oil
Kosher salt and freshly ground black pepper
6 ounces rustic white bread, sliced in half lengthwise
1/2 cup tahini
1 tablespoon capers
2 teaspoons tamari
1 teaspoon agave nectar
Zest and juice of 2 lemons
4 cloves garlic
1 cup fresh flat-leaf parsley, finely chopped
Pinch crushed red pepper flakes
Instructions: Prepare a grill or grill pan for high heat. Brush the flat sides of the cabbage wedges with 1 tablespoon of the olive oil and season with 1 teaspoon salt and a few grinds of black pepper. Grill on one flat side, flipping halfway through to the other flat side, until dark grill marks have formed and the outer layers are softened, about 8 minutes. Transfer to a serving platter.
Brush the bread with 1 tablespoon olive oil and season with 1/2 teaspoon salt and a few grinds of black pepper. Grill the bread sliced-side down until grill marks form and the bread is toasted, 2 to 3 minutes. Let cool slightly, then tear into roughly 1/2-inch pieces.
Meanwhile, add the tahini, capers, tamari, agave, 2 tablespoons olive oil, half of the lemon zest and juice, 3 tablespoons water and a generous amount of black pepper to a medium bowl. Grate in 3 cloves of the garlic and whisk until well combined.
Grate the remaining clove of garlic into a medium bowl. Stir in the parsley, red pepper flakes, remaining lemon zest and juice and remaining 3 tablespoons olive oil.
Drizzle the cabbage with the dressing, top with the croutons and parsley mixture and serve immediately.
","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]

" 18030,"Skillet Hot Honey Chicken with Brussels Sprouts 3 tablespoons hot sauce, such as Cholula 2 tablespoons honey 1/2 teaspoon garlic powder 1/2 teaspoon onion powder 1/4 teaspoon smoked paprika 1/4 cup vegetable oil Kosher salt and freshly ground black pepper 1 1/2 pounds boneless, skinless chicken thighs, sliced into 1/2-inch strips 1/2 cup panko breadcrumbs 1/4 cup chopped fresh chives 12 ounces shaved Brussels sprouts 2 tablespoons apple cider vinegar Instructions: Mix 1 tablespoon of the hot sauce and 1 tablespoon of the honey together in a small bowl and set aside. Whisk the garlic powder, onion powder, smoked paprika, 1 tablespoon of the vegetable oil, remaining 2 tablespoons hot sauce, 1 teaspoon salt and a few grinds of pepper together in a large bowl. Add the chicken and toss until combined. Heat 2 tablespoons of the vegetable oil in a large nonstick skillet over medium-high heat. Add the panko, 1/4 teaspoon salt and a few grinds of pepper and cook, stirring occasionally, until the panko is golden brown and crispy, 2 to 3 minutes. Remove to a small bowl and stir in the chives; set aside. Return the skillet to the stovetop and add the remaining 1 tablespoon vegetable oil. Add the chicken and any juices left in the bowl and cook, stirring occasionally, until the chicken is cooked through and no longer pink, 6 to 7 minutes. Fold in the remaining 1 tablespoon of honey until just combined. Remove the chicken to a plate and set aside. Add the Brussels sprouts and 3/4 teaspoon salt to the skillet and toss to combine with any residual juices and oil. Cook, stirring occasionally, until the Brussels sprouts are bright green and starting to soften, 3 to 4 minutes. Add the vinegar and cook, stirring, until the sprouts are tender and caramelized, 3 to 4 minutes. Divide the Brussels sprouts among four bowls and top each with some chicken. Drizzle the reserved hot sauce-honey mixture over the chicken, then sprinkle each serving with some of the panko mixture. ","[Syrah, Tempranillo, Garnacha, Barbera]" 18031,"Pain Perdu - Lost Bread, a.k.a. French Toast 2 eggs 1 cup sugar 1 tablespoon cornstarch dissolved in a splash of water 1 cup whole milk 1/2 teaspoon freshly grated nutmeg 8 slices stale white bread or 6 slices thick cut stale bread Butter, for griddle pan Warm maple syrup, powdered sugar, cinnamon sugar and/or fresh berries for topping. Three Berry Compote, recipe follows 1/2 cup sugar 1 lemon, juiced 1/2 cup water 1 pint strawberries, sliced 1 cup raspberries 1 cup blackberries 1/4 cup maple syrup or honey Instructions: Preheat nonstick griddle or skillet over medium heat. Beat eggs very well, add sugar and beat again. Add cornstarch in water and beat that in, then add milk and nutmeg. Coat bread thoroughly in egg-milk mixture. Lightly butter hot pan with butter nested in paper towels. Add bread to the pan and cook slowly, 3 or 4 minutes on each side, 2 to 3 slices at a time. Serve hot with your favorite toppings or Three Berry Compote. Combine sugar, lemon and water in a small sauce pot. Over moderate heat, dissolve sugar into water. Stir in fruit, coating it in sugar water and bring the fruit and water to a bubble. Reduce heat and simmer 7 or 8 minutes. Remove fruit with a slotted spoon to a serving dish and add maple syrup or honey to the pan. Thicken syrup 5 minutes and pour over fruit. Serve with French toast, pancakes or waffles. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 18032,"Hot Dogs a la Rose 1 tablespoon canola oil 1 large onion, diced 4 garlic cloves, peeled and thinly 1 1/2 tablespoons minced fresh ginger 1 handful shredded carrots, optional Salt and freshly ground black pepper 1 teaspoon turmeric 1/4 teaspoon garam masala 1/2 teaspoon smoked Spanish paprika 1 large tomato, diced 2 tablespoons ketchup 1 (12-ounce) package hot dogs, sliced about 1/16-inch thick (recommended: Hebrew National) 1/4 cup water, if necessary Handful cilantro leaves, minced Instructions: Heat the canola oil, in a large nonstick skillet over medium heat, until shimmering.
Add the onions, garlic, ginger and carrots, if using, and season with salt and pepper, to taste. Saute until onions are softened and slightly brown around the edges, about 5 minutes.
Add the turmeric, garam masala and paprika, quickly stirring for about 20 seconds to keep the spices from burning. Stir in the tomatoes and ketchup, and taste for seasoning; add more salt and pepper, if needed.
Add hot dog rounds, stirring to cover them with the tomato mixture. Add 1/4 cup water if the mixture is too dry. Cover and simmer over medium-low heat 15 minutes.
Taste and season accordingly. Remove from heat, stir in cilantro and transfer the mixture to a serving bowl. Serve! ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 18033,"Upside-Down Cornbread Cake 1 cup all-purpose flour 1 cup stone-ground yellow cornmeal 1 cup heavy cream 2 eggs 1/2 stick butter, melted 2 tablespoons brown sugar 1 teaspoon baking powder 1 teaspoon salt 1/2 cup dark brown sugar, firmly packed 1/2 stick butter 1 (15.5 ounce) can fruit cocktail, drained 1 (12-ounce) can maraschino cherries, drained 1/2 cup chopped walnuts 1/4 cup brandy Whipped cream, for serving Instructions: Preheat oven to 400 degrees F. In a large bowl, mix together flour, cornmeal, heavy cream, eggs, butter, brown sugar, baking powder and salt. In the cast iron skillet over medium-high heat, add sugar and butter and let melt. When melted, remove from heat and add remaining ingredients. Be sure to place maraschino cherries evenly throughout. Pour in batter and smooth top with a spatula. Bake 25 minutes, until cornbread is golden and a toothpick comes out clean. To serve: place a platter over skillet and invert cake. It should slide out easily. Slice into wedges and serve warm with whipped cream. ","[Chardonnay, Riesling, Sauvignon Blanc, Pinot Grigio]" 18034,"Best Homemade Chocolate Brownies with Cocoa Powder Soft butter, for greasing the pan Flour, for dusting the buttered pan 4 large eggs 1 cup sugar, sifted 1 cup brown sugar, sifted 8 ounces melted butter 1 1/4 cups cocoa, sifted 2 teaspoons vanilla extract 1/2 cup flour, sifted 1/2 teaspoon kosher salt Instructions: Preheat the oven to 300 degrees F. Butter and flour an 8-inch square pan. In a mixer fitted with a whisk attachment, beat the eggs at medium speed until fluffy and light yellow. Add both sugars. Add remaining ingredients, and mix to combine. Pour the batter into a greased and floured 8-inch square pan and bake for 45 minutes. Check for doneness with the tried-and-true toothpick method: a toothpick inserted into the center of the pan should come out clean. When it's done, remove to a rack to cool. Resist the temptation to cut into it until it's mostly cool. ","[Merlot, Cabernet Sauvignon, Malbec, Zinfandel]" 18035,"Apple Butter 5 pounds apples 1 cup apple cider vinegar 1 cup apple cider or juice 1 1/2 cups brown sugar, tightly packed 2 tablespoons maple syrup 1/2 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 1/4 teaspoon ground allspice Pinch salt
Instructions: Thoroughly wash apples. If they seem waxy, scrub with a produce brush. Organic apples are recommended since you will be cooking them with the skins on. Quarter the apples and add them to your slow cooker. Add apple cider vinegar and cider or juice. Cook, covered, until the apples are soft.
Mash the apples with a potato masher until thoroughly pulped. Run the pulp through a food mill to catch the skins and seeds, passing a puree. If you do not have a food mill, press the pulp through a sieve.
Add dark brown sugar, maple syrup, ground cinnamon, nutmeg, allspice and salt. Cook, stirring occasionally to prevent scorching, until the apple butter darkens and it mounds on a spoon. Adjust sweetness and seasonings to taste. Store in the refrigerator for a month or water bath can for 15 minutes and store in a cool, dark place for up to a year. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 18036,"Pratie Oaten 3 large potatoes 1 1/2 teaspoons salt 1 cup rolled oats 1/2 cup (1 stick) unsalted butter, melted, plus 2 tablespoons butter for frying Instructions: Place potatoes in a bowl and wash under cold, running water until water runs clear. Place in a medium saucepan with 1/2 teaspoon of the salt. Add enough water to generously cover. Bring to a boil, reduce to a simmer, and cook, uncovered, until soft, about 15 minutes. While potatoes are warm, mash with a fork or in a food mill. Let potatoes cool a little, then mix in the oats to make a soft dough. Add the butter and remaining 1 teaspoon salt and mix well. Roll dough to 1-inch thickness and cut out 3-inch biscuits with a round cutter. Heat 1 tablespoon butter in a large skillet. Add half of the potato and oatmeal \cakes\ and fry until light brown on both sides, about 2 minutes per side. Repeat with remaining cakes, adding more butter to skillet if necessary. Serve warm. ","[Chardonnay, Riesling, Gewrztraminer, Chenin Blanc]" 18037,"Chocolate Marshmallow Cupcake 1 cup sugar 1 cup flour 1/3 cup unsweetened cocoa powder (recommended: Hershey's) 3/4 teaspoon baking powder 3/4 teaspoon baking soda 1/2 teaspoon salt 1 egg 1/2 cup milk 1/4 cup vegetable oil 1/3 teaspoon vanilla extract 1/2 cup hot water Marshmallow Frosting, recipe follows Chocolate Ganache, recipe follows 16 ounces marshmallow cream (recommended: Fluff) 1 1/2 cups confectioners' sugar 1/3 cup vegetable shortening 1 teaspoon salt 1 teaspoon vanilla extract 3 ounces bittersweet chocolate, chopped 1 ounce or 2 tablespoons butter 1/2 tablespoon hot espresso 1/4 teaspoon light corn syrup Instructions: Preheat the oven to 325 degrees F. Line a 12-cup cupcake or muffin pan with paper cupcake liners. Sift together the sugar, flour, cocoa, baking powder, baking soda, and salt in a large mixing bowl. Combine and whisk the egg, milk, oil, and vanilla in a separate bowl. Using a spatula, combine the dry and wet ingredients, alternating between the two, starting with 1/3 of the dry ingredients and ending with 1/3 of the dry ingredients. Stir until smooth, then add the very hot water and stir until incorporated. Transfer the batter to a pitcher (it is easier to pour the batter than it is to scoop, as it is very thin). Pour the batter into the cupcake pan, fill each cup 3/4-full and bake for 15 minutes. Let the cupcakes cool for 5 minutes before filling. Load the frosting into a piping bag fitted with a round pastry tip. Insert the tip into the cupcakes and fill with a little frosting, then using the same tip, frost the tops of the cupcakes. Chill the cupcakes in the refrigerator for 15 minutes to set the frosting. Drizzle the frosted cupcakes with tepid ganache. To make Marshmallow Frosting: In a large mixing bowl, combine the marshmallow cream, sugar, shortening, salt, and vanilla extract, and stir until blended. To make Chocolate Ganache: Combine the chocolate, butter, hot espresso, and corn syrup in a microwave-safe bowl and heat, 20 seconds at a time until the chocolate is melted, stir until smooth. Drizzle the chilled, marshmallow frosted cupcakes with tepid ganache. ","[Pinot Grigio, Moscato, Riesling, Sparkling wine]

" 18038,"Herb-Crusted Pork Tenderloin with Tomato Rice 1 large pork tenderloin (about 1 1/4 pounds), trimmed 2 tablespoons extra-virgin olive oil Kosher salt and freshly ground pepper 1 bunch scallions, finely chopped 3 tablespoons finely chopped fresh parsley, plus more for topping 3 tablespoons finely chopped fresh dill 2 stalks celery, thinly sliced 4 cloves garlic, minced 1 cup converted rice 1 14-ounce can no-salt-added diced tomatoes 3 tablespoons grated parmesan cheese, plus more for topping Instructions: Preheat the broiler and line a baking sheet with foil. Pat the pork dry, brush with 1 tablespoon olive oil and season with salt and pepper. Toss half each of the scallions, parsley and dill in a small bowl; rub all over the pork. Transfer to the baking sheet and set aside. Heat the remaining 1 tablespoon olive oil in a large Dutch oven or pot over medium-high heat. Add the remaining scallions, the celery, garlic and rice. Cook, stirring, until the vegetables are tender, about 2 minutes. Add the tomatoes, 2 cups water and 1 teaspoon salt. Bring to a boil, then reduce the heat to medium low; cover and gently simmer until the rice is tender, about 20 minutes. Meanwhile, broil the pork, turning once, until lightly browned and a thermometer inserted into the center registers 145 degrees F, 16 to 20 minutes. Let rest 5 minutes. Stir the parmesan and remaining parsley and dill into the rice; season with salt and pepper. Slice the pork and serve with the rice. Top with more parmesan and parsley. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Gavi]" 18039,"Zucchini Panini 1 large zucchini, about 1 pound Kosher salt and freshly ground black pepper 1 baguette, about 24-inches long 4 ounces Havarti or Swiss cheese, thinly sliced 3 to 4 tablespoons unsalted butter 1/4 cup pitted kalamata olives, finely chopped Instructions: Cut the zucchini diagonally into 1/4-inch-thick slices so they are the size of the the width of the bread. Spread them out on a plate or cutting board and season both sides with salt and pepper. Preheat a griddle or grill pan to medium-high. Cut the bread into 6-inch segments and then cut each segment horizontally almost completely through so you can open it like a book. Open the sandwich halves and press them flat against the work surface with your hands until the bread doesn't spring back. Put cheese on the bottom half of each sandwich. Working in batches, melt 1 tablespoon butter on the griddle. Cook the zucchini until slightly browned and soft, about 3 minutes. Turn and cook until pliable and nearly transparent, another 2 minutes. As zucchini is cooked, put it on top of the cheese, dividing equally among the sandwiches. Divide the olives among the sandwiches and close them, pressing to flatten. Working in batches, reduce the heat to medium-low and melt 1 tablespoon butter (for a small griddle) or 2 tablespoons butter (for a large griddle). Put the sandwiches on the griddle. Place a baking sheet on top of the sandwiches and weigh it down with something heavy, like canned goods or a cast-iron skillet. The idea is to make the sandwiches as flat as possible. (Alternatively, use a panini press.) Cook until the bread is crisp, about 3 minutes. Turn and cook, adding more butter if necessary, until the cheese is melted and the bread is crisp, 2 minutes more. Serve immediately. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 18040,"Yuca con Mojo 1/2 cup chopped parsley 1 teaspoon chopped garlic 1 tablespoon lime juice 2 tablespoons of extra virgin olive oil 2 pound blanched Yuca, cut into steak fry size Instructions: Combine parsley, garlic, lime juice, and extra virgin olive oil and set aside. This is your mojo sauce. In a large pot with oil heated to at least 350 degrees, fry yuca until golden brown season with salt and pepper when hot. Serve yuca with the mojo sauce on top. ","[Malbec, Tempranillo, Garnacha, Vermentino]" 18041,"Cauliflower Rice 1 medium head cauliflower 1/2 teaspoon ground cumin 1/2 teaspoon paprika Pinch of cayenne pepper 1 teaspoon olive oil 2 cloves garlic, minced 1 shallot, finely chopped 1/2 cup chopped scallions 1/2 cup finely chopped fresh cilantro Sea salt and freshly ground black pepper Juice of 1/2 lime Instructions: Make sure the cauliflower is completely dry, then chop into large pieces; you can include the core, but discard the leaves. Put the cauliflower pieces in a food processor with the cumin, paprika and cayenne; pulse everything together until it is the texture of rice. Work in batches if necessary and don't over process or it will get mushy. In a large skillet, heat the oil over medium heat. Add the garlic and shallot and cook until softened, 2 to 3 minutes. Add the cauliflower mixture and cook until heated through, 3 to 5 minutes. Transfer to a serving dish and toss in the scallions and cilantro. Season with salt and pepper and add a squeeze of lime juice to help remove any bitterness from the cauliflower. Serve warm. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 18042,"Pineapple Upside-Down Cake Cooking spray 1/4 cup (4 tablespoons) unsalted butter, melted 1/2 cup firmly packed light brown sugar 7 slices canned pineapple rings (reserve 1/2 cup juice for the cake) 13 candied cherries 2 cups all-purpose flour 2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1 teaspoon ground ginger 1/4 teaspoon ground cloves 1/2 cup (1 stick) unsalted butter, softened 1 cup sugar 2 large eggs 1/2 cup heavy cream Whipped cream, for serving Instructions: Preheat the oven to 350? F. Grease the sides of a 9-by-3-inch round baking pan with cooking spray or butter. Make the topping: Beat the melted butter and brown sugar in a small bowl. Spread the mixture over the bottom of the prepared pan. Arrange 6 pineapple rings around the edge of the pan and 1 in the middle. Place a cherry in the middle of each ring and the rest between the rings at the edges. Make the cake: Stir the flour, baking powder, baking soda, salt, ginger and cloves in a large bowl. In another large bowl, beat the butter and sugar using a mixer until light and fluffy. Beat in the eggs, one at a time. Using a spatula, alternately fold in the flour mixture and the heavy cream and reserved 1/2 cup pineapple juice until blended. Spread the batter over the pineapple slices and bake until a toothpick inserted into the center comes out clean, 45 minutes to 1 hour. Let the cake cool in the pan for 5 minutes, then run a metal spatula around the edges to loosen the cake. Invert a serving plate over the cake pan and turn the cake and plate over together. Remove the cake pan and serve the cake warm with whipped cream. ","[Chardonnay, Riesling, Moscato, Sparkling wine]

" 18043,"New York Style Pizza with Clams and Broccoli Rabe 1 pound All-Purpose Pizza Dough (recipe follows) 24 littleneck clams (about 2 pounds) Kosher salt
6 ounces broccoli rabe, trimmed 2 tablespoons extra-virgin olive oil 1 shallot, thinly sliced 3 cloves garlic, minced 1 cup dry white wine
2 oregano sprigs 1/3 cup heavy cream All-purpose flour or cornmeal, for dusting 1/3 cup grated Parmesan cheese 1 tablespoon thinly sliced jarred Calabrian chiles Chopped fresh parsley, for topping Lemon wedges, for serving 1 1/2 teaspoons active dry yeast 1 1/2 cups warm water (about 110? F) 2 cups bread flour 1 3/4 cups all-purpose flour, plus more for kneading 2 teaspoons sugar 2 teaspoons kosher salt 2 tablespoons extra-virgin olive oil, plus more for the bowl Instructions: Make the dough. Toward the end of the rising time, preheat the oven to 500? F (use the convection setting, if available) with a pizza stone, baking steel or inverted large baking sheet in the lower third of the oven. Put the clams in a large bowl of cold water; let sit 20 minutes to remove any excess grit. Meanwhile, bring a pot of salted water to a boil. Add the broccoli rabe and cook until bright green and just tender, 2 to 3 minutes. Drain and transfer to a large bowl of ice water. Drain and pat dry, then roughly chop.
Drain the clams and rinse under cold water. Heat the olive oil in a large skillet over medium heat. Add the shallot and cook, stirring, until softened, 2 to 3 minutes. Add the garlic and cook until softened, 1 minute. Stir in the wine, oregano and clams. Cover and cook until the clams open, 5 to 7 minutes. Transfer the clams to a bowl with tongs, reserving the cooking liquid in the skillet; discard any unopened clams. Simmer the clam cooking liquid over medium heat until reduced by two-thirds, 10 to 15 minutes. Reduce the heat to low and whisk in the heavy cream. Return the heat to medium, bring to a simmer and cook until thickened and the sauce coats the back of a spoon, 2 to 4 minutes. Let cool until slightly thickened, about 5 minutes; discard the oregano sprigs. Remove the clams from their shells and roughly chop. Working on a floured or cornmeal-dusted piece of parchment, gently stretch and press the dough into a 12- to 13-inch round. Sprinkle all over with the Parmesan, then top with the clam sauce (the sauce will spread as it bakes). Top with the clams, broccoli rabe and Calabrian chiles.
Transfer the pizza (on the parchment) to the hot stone and bake until the crust is golden brown, 12 to 15 minutes. Slide the pizza onto a cutting board and let cool slightly. Sprinkle with parsley and serve with lemon wedges. Sprinkle the yeast over the hot water in a small bowl. Let stand until dissolved and slightly foamy, 5 to 10 minutes. Meanwhile, whisk the bread flour, all-purpose flour, sugar and salt in a large bowl and make a well in the center. Pour the yeast mixture into the well and add the olive oil. Stir with a wooden spoon until a shaggy dough forms. Turn the dough out onto a lightly floured surface, dust the dough with flour and knead, dusting with more flour as needed, until very smooth and elastic but still slightly tacky, 3 to 5 minutes. Transfer the dough to an oiled bowl, turning to coat. Cover with plastic wrap and let rise in a warm place until doubled in size, about 1 1/2 hours. Divide the dough into two 1-pound balls. (If making sheet-pan pizza, let the dough rise, covered, on an 11-by-17-inch rimmed baking sheet coated with 3 tablespoons olive oil instead of in a bowl; do not divide into two balls.) If not using the dough right away, wrap in plastic and refrigerate for up to 2 days or freeze for up to 3 months. Bring to room temperature before using. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Barbera]" 18044,"Chicken Street Corn Skillet 3 cups shredded rotisserie chicken (from 1 large) 2 cups frozen, roasted corn with peppers and onions 4 ounces cream cheese, softened 1/2 cup mayonnaise One 4-ounce can chopped green chiles, not drained 2 cloves garlic, pressed 2 green onions, sliced 2 tablespoons salted butter, melted 1 mounded tablespoon chili powder, plus more for sprinkling 1/2 cup plus 2 tablespoons sour cream 1/2 cup crumbled Cotija 1/2 cup chopped fresh cilantro 3 limes One 8.8-ounce bag instant microwaveable Spanish rice, cooked according to package instructions 2/3 cup shredded pepper jack cheese Warmed tortillas and tortilla chips, for serving Tomato Avocado Salad, recipe follows 1 cup halved cherry tomatoes 1 avocado, diced 2 green onions, sliced thin 2 limes, juiced 2 tablespoons olive oil Pinch kosher salt Pinch freshly ground black pepper 1/4 cup chopped fresh cilantro Instructions: Preheat the oven to 425 degrees F. In a bowl, mix the chicken, corn, cream cheese, mayonnaise, green chiles, garlic, green onions, butter, chili powder, 1/2 cup sour cream, 1/4 cup Cotija and 1/4 cup cilantro. Juice in 1 lime and mix well. Add the rice to a 10-inch ovenproof skillet or baking dish and spread to cover the bottom. Top with the chicken and corn mixture, spreading as needed. Top with the pepper jack cheese and a sprinkle of chili powder. Bake until bubbly and browned, 12 to 14 minutes. Remove from the oven and top with the remaining 2 tablespoons sour cream, 1/4 cup Cotija and 1/4 cup cilantro. Cut the remaining 2 limes into wedges. Serve with the warmed tortillas, chips and lime wedges on the side, and with the Tomato Avocado Salad. Add the tomatoes, avocado, green onions, lime juice, olive oil, salt and pepper to a bowl. Toss to combine. Garnish with the cilantro. ","[Syrah, Zinfandel, Tempranillo, Garnacha]

" 18045,"Fried Cauliflower with Tahini and Pomegranate Molasses Olive oil, for frying 1 small head cauliflower, cut into very large florets Kosher salt 2 tablespoons tahini 1 small clove garlic, finely grated Pomegranate molasses, for drizzling (found in specialty food stores) Instructions: Fill the bottom of a large skillet with about 1/4 inch of oil. Heat over medium-high heat until the oil is shimmering and hot. Add the cauliflower and fry until soft and golden brown in spots, turning as needed, 5 to 6 minutes. Use tongs to transfer the cauliflower to a colander and toss with 1/4 teaspoon salt. Drain for a few minutes. Meanwhile, whisk together the tahini, 2 tablespoons water, the garlic and a large pinch of salt. Arrange the drained cauliflower on a plate and drizzle with the tahini-garlic sauce and pomegranate molasses. Sprinkle all over with more salt. Serve at room temperature. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 18046,"Spinach and Onion Pakoras with Pear and Mint Chutney 2 cups chickpea flour 1 cup chopped spinach leaves 1 cup yogurt 1 tablespoon ground cumin 1 tablespoon ground coriander 1 tablespoon dried fenugreek leaves, crushed with hands 1 large onion, sliced thinly Salt 2 cups vegetable oil, for frying Pear and Mint Chutney, recipe follows 2 tablespoons grapeseed oil 1 medium onion, finely chopped 1 teaspoon cardamom seeds 1 teaspoon fennel seeds 2 extra-ripe pears, peeled, cored and chopped, such as Anjou or Bartlett 1 cup chopped fresh mint Pinch of salt Instructions: Place the chickpea flour, spinach, yogurt, 1/2 cup water, cumin, coriander, fenugreek and onions into a large bowl. Season with salt and stir until well combined. Pour the oil into a large pot with a heavy bottom and heat to 350 degrees F.
Carefully drop tablespoons of the batter into the hot oil and fry, in batches, until they rise to the surface and are golden brown, 3 to 5 minutes. Drain on a rack lined with paper towels and sprinkle with a little salt.
Serve the pakoras with the Pear and Mint Chutney. Place a skillet over medium-high heat and add the oil. When hot, add the onions and cook until very soft, about 3 minutes. Add the cardamom and fennel seeds and cook for 30 seconds. Set aside.
Put the pears into a food processor along with the mint and onion mixture. Season with some salt, and then puree until it has a smooth but slightly chunky texture. Store in an airtight container in the refrigerator. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 18047,"White Bean-Chard Soup 4 tablespoons extra-virgin olive oil 1 large onion, diced 3 stalks celery, diced Kosher salt 2 15.5-ounce cans cannellini beans, drained and rinsed 4 cups low-sodium chicken broth 1 12-ounce jar roasted red peppers, drained and coarsely chopped 5 cloves garlic (4 minced; 1 whole) 1/4 cup chopped fresh cilantro 1 bunch Swiss chard, leaves roughly chopped Freshly ground pepper 4 thick slices sourdough bread Lemon wedges, for serving (optional) Instructions: Heat 1 tablespoon olive oil in a medium pot over medium-high heat. Add the onion, celery and 1 1/2 teaspoons salt and cook until the vegetables are golden brown, about 5 minutes. Add the beans and broth, bring to a simmer and cook 15 minutes. Meanwhile, heat the remaining 3 tablespoons olive oil in a large skillet over medium heat. Add the roasted peppers, minced garlic and cilantro and cook until the garlic is soft, about 2 minutes. Stir in the chard, cover and cook until wilted, 1 to 2 minutes. Scrape the contents of the skillet into the pot and simmer until heated through, about 5 minutes. Season with salt and pepper. Toast the bread, then rub with the whole garlic clove. Serve the soup with the bread and lemon wedges, if desired. ","[Vermentino, Sauvignon Blanc, Grner Veltliner, Albari?o]" 18048,"Lactation Cookies 1 cup old-fashioned rolled oats 1 cup whole-wheat flour 2 tablespoons brewer's yeast 2 tablespoons flax seeds 1/2 teaspoon baking powder 1/2 teaspoon ground cinnamon 1/2 teaspoon kosher salt 1 ripe banana, mashed 1 large egg 1/2 cup virgin or extra-virgin coconut oil, warmed until liquid 2 teaspoons vanilla extract 1/3 cup light brown sugar 3 tablespoons granulated sugar 2 small carrots, shredded
1/2 cup dried cherries Instructions: Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment. Pulse the oats in a food processor until roughly ground. Add the flour, Brewer's yeast, flaxseeds, baking powder, cinnamon and salt. Pulse until combined. Whisk together the banana, egg, oil and vanilla in a large bowl until smooth. Add the brown and granulated sugars and stir to combine. Fold in the flour mixture until just combined. Add the carrots and cherries and stir until just combined.
Use a 1/4-cup ice cream scoop or large spoons to scoop out 12 mounds of batter onto the prepared baking sheets, about 1 1/2-inches apart. Bake, rotating halfway through, until the cookies start to brown on top, 15 to 16 minutes. Eat warm or at room temperature. The cookies can be stored at room temperature in an airtight container for up to 5 days.
","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 18049,"Chocolate Cannoli Sandwich Cookies 2 sticks unsalted butter, cut into pieces and at room temperature 2/3 cup granulated sugar 1/2 cup packed light brown sugar 3 tablespoons whole milk 1/2 teaspoon vanilla extract 1 1/2 cups all-purpose flour 3/4 cup unsweetened cocoa powder 1/2 teaspoon salt 1/4 teaspoon baking soda 1/2 cup mini semisweet chocolate chips (optional) 1 1/2 cups chopped roasted unsalted pistachios 1 1/2 cups (12 ounces) mascarpone cheese 3/4 cup ricotta cheese 1 1/2 cups confectioners' sugar 1/2 teaspoon vanilla extract 3/4 teaspoon salt Instructions: Make the cookies: Beat the butter and both sugars with a mixer until creamy. Beat in the milk and vanilla until combined. In a medium bowl, whisk the flour, cocoa, salt and baking soda. With the mixer on low speed, slowly add the dry ingredients to the butter mixture and beat until combined. Stir in the chocolate chips, if desired. Scoop the dough onto a sheet of wax paper and shape into a 2-inch-thick log. Wrap in the wax paper and refrigerate at least 2 hours or overnight. Preheat the oven to 350 degrees. Line a baking sheet with parchment paper. Slice the dough into 1/3-inch-thick rounds with a sharp knife. Place on the prepared baking sheet and bake 10 minutes. Cool the cookies for a few minutes on the baking sheet, then transfer to a rack to cool completely. Meanwhile, make the filling: Combine 3/4 cup pistachios, the mascarpone, ricotta, confectioners' sugar, vanilla and salt with a mixer on low speed until just blended; do not overmix or the filling will be too thick. (It can be prepared a day ahead and refrigerated.) To assemble, sandwich about 1/2 inch filling between 2 cookies. Repeat with the remaining cookies and filling. Roll the edges in the remaining 3/4 cup pistachios. ","[Merlot, Cabernet Sauvignon, Pinotage, Tempranillo]" 18050,"Southern Mac and Cheese 4 tablespoons unsalted butter, plus more for the baking dish Kosher salt 1 pound elbow macaroni 1/4 cup all-purpose flour 2 cups whole milk 1/2 cup heavy cream, plus more if needed 4 ounces cream cheese 1 pound sharp cheddar cheese, shredded 1 teaspoon granulated garlic Freshly ground pepper 2 large eggs 1/2 cup sour cream 8 ounces extra-sharp cheddar cheese, cut into 1/2-inch cubes (about 1 1/2 cups) Instructions: Preheat the oven to 350? F. Butter a 9-by-13-inch or other 3-quart baking dish. Bring a large pot of salted water to a boil. Add the macaroni and cook, stirring occasionally, until al dente, about 7 minutes. Drain, then rinse with cold water.
Using the same pot the macaroni was cooked in, melt the butter over medium heat. Add the flour and whisk until smooth. While whisking constantly, slowly add the milk and then the heavy cream. Bring to a simmer, then add the cream cheese and all but 1/2 cup shredded cheddar and stir until melted. Stir in the granulated garlic, 1/2 teaspoon salt and 1/4 teaspoon pepper. Remove the cheese sauce from the heat and stir in the macaroni. Season with salt and pepper. Whisk together the eggs and sour cream in a small bowl and then fold into the mac and cheese. Spread in the baking dish, then fold in the cubed cheddar and top with the remaining 1/2 cup shredded cheddar. Bake until the mac and cheese just begins to brown on top, 20 to 30 minutes. Loosely cover with foil and bake 10 to 15 more minutes.
","[Chardonnay, Sauvignon Blanc, Riesling, Chenin Blanc]" 18051,"Spicy Tuna Roll 2 cups medium-grain white rice (such as Calrose) 2 1/2 cups cold water 1 (4-inch-square) piece dried kelp (konbu),* wiped lightly with dry cloth 1/4 cup rice vinegar 2 tablespoons sugar 2 teaspoons kosher salt 1/4 cup mayonnaise 2 tablespoons Dijon mustard 1 tablespoon chipotle pepper puree 1 tablespoon honey 2 tablespoons canola oil Salt and freshly ground black pepper 4 (8 1/4 by 7 1/4-inch) sheets roasted nori Sushi rice 1 cup white sesame seeds 1/2 Kirby cucumber, peeled, seeded, and cut into 1/16-inch-thick matchsticks 1 1/4 pounds fresh tuna, finely diced 1/2 cup coarsely chopped cilantro leaves 3 scallions, thinly sliced Instructions: Place the rice in strainer. Rinse under cold water until water runs clear. Drain well. Transfer rice to heavy medium saucepan. Add 1 1/4 cups fresh cold water and kelp to pan. Cover and let soak 30 minutes. Uncover, discard kelp and bring mixture to boil. Reduce heat to low. Cover and cook until water is absorbed and rice is just tender, about 15 minutes. Remove from heat. Let stand covered 15 minutes. Transfer rice to large glass bowl. Combine vinegar, sugar and salt in small saucepan. Stir over low heat until sugar dissolves. Drizzle mixture over rice. Gently toss rice with vinegar mixture to coat. Cover rice with clean damp towel and cool completely at room temperature (do not refrigerate). Whisk together the mayonnaise, mustard, chipotle, honey and oil; season with salt and pepper. Place sushi mat on a work surface with slats running crosswise. Arrange 1 sheet nori, shiny side down, on mat, lining up a long edge of sheet with edge of mat nearest you. Using damp fingers, gently press 1/4 of rice onto nori in 1 layer, leaving a 1 3/4-inch border on side farthest from you. Sprinkle with sesame seeds. Flip the nori and rice over so that the nori is now the top layer. Make a thin line of cucumber along the nori 1 to 2 inches from the edge closest to you. Drizzle some of the spicy mayonnaise mixture over the cucumbers, then spoon on the tuna and sprinkle with cilantro and scallions. Roll tightly, using the sushi mat to guide you. Slice about 1/1/2 inches thick. Repeat with remaining ingredients to make a total of 4 rolls. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 18052,"Grape Tuxedo Bites, 3 Ways 25 green or red seedless California grapes ? cup semisweet chocolate chips or chopped semisweet chocolate 1 teaspoon vegetable oil ? cup finely chopped toffee bits 25 green or red seedless California grapes ? cup white chocolate chips or chopped white chocolate 1 teaspoon vegetable oil ? cup finely chopped salted almonds 25 green seedless California grapes ? cup finely chopped salted peanuts ? cup caramel bits or 10 unwrapped caramels 1 tablespoon heavy cream Instructions: Chocolate Toffee Grapes Put toothpicks into the grapes, set aside. Line a baking sheet with wax paper or parchment. In a small double boiler, melt the chocolate and oil together over medium-low heat, stirring until melted, about 5 minutes (or in the microwave on high power 30 seconds, stirring once). Dip the grapes in the chocolate and then in the toffee. Place on the parchment lined baking sheet. Repeat until all the grapes are used. Chill until set. Nutritional analysis per dipped grape: Calories 47; Protein .5 g; Carbohydrate 6 g; Fat 3 g; 48% Calories from Fat; Cholesterol 2 mg; Sodium 20 mg; Potassium 22 mg; Fiber .24 g. White Chocolate Almond Grapes Put toothpicks into the grapes, set aside. Line a baking sheet with wax paper or parchment. In a small double boiler, melt the chocolate and oil together over medium-low heat, stirring until melted, about 5 minutes (or in the microwave on high power 30 seconds, stirring once). Dip the grapes in the chocolate and then in the almonds. Place on the parchment-lined baking sheet. Repeat until all the grapes are used. Chill until set. Nutritional analysis per dipped grape: Calories 48; Protein 1 g; Carbohydrate 4 g; Fat 3.5 g; 61% Calories from Fat; Cholesterol .71 mg; Sodium 17 mg; Potassium 49 mg; Fiber .5 g. Caramel Peanut Grapes Put toothpicks into the grapes, set aside. Line a baking sheet with parchment. Place the peanuts in a small bowl and set aside. In a small saucepan, melt the caramel and cream together over medium-low heat, stirring until melted, about 5 minutes. Keep warm. Dip the grapes in the caramel and then in the nuts. Place on the parchment lined baking sheet. Repeat until all the grapes are used. Nutritional analysis per dipped grape: Calories 38; Protein 1 g; Carbohydrate 4.5 g; Fat 2 g; 46% Calories from Fat; Cholesterol 1 mg; Sodium 19 mg; Potassium 8 mg; Fiber .3 g. ","[Pinot Grigio, Sauvignon Blanc, Moscato, Riesling]" 18053,"Whiskey Thai Chili Pulled Pork Belly Lumpia with Irish Cream cl Sauce 14 ounces sweetened condensed milk 1 cup heavy cream
2 ounces dark chocolate, chopped 1 tablespoon ground instant coffee
1 teaspoon vanilla extract
2 cups Irish whiskey, such as Tullamore D.E.W. 1/2 cup sweet cl sauce
1/2 pork belly 3 cups minced carrots
3 cups minced onions
2 cups minced green onions
2 cups sweet cl sauce
2 cups Irish whiskey, such as Tullamore D.E.W. 2 tablespoons chicken base
Two 50-count packages lumpia wrappers or egg roll wrappers 1 egg Pinch all-purpose flour Oil, for frying Instructions: For the Irish cream: Heat condensed milk, heavy cream, chocolate, coffee and vanilla in an 8-quart saucepan, stirring occasionally, until smooth. Remove from heat and add whiskey. Transfer to a food processor and process until smooth, about 30 seconds. Transfer to a coffee press and press. Mix 1/2 cup Irish cream with sweet cl sauce. (Save the rest of the Irish cream for another use.) For the lumpia: Preheat the oven to 350 degrees F. Put pork belly in a roasting pan and bake for 3 1/2 hours. Let cool completely. Pull the pork belly with two forks. Mix in carrots, onions, green onions, sweet cl, whiskey and chicken base and return mixture to a roasting pan. Put back in oven to marry flavors, 30 to 45 minutes. Beat the egg together with the flour in a small bowl. Roll pork belly into lumpia wrappers and seal with egg wash. Bring oil to 325 degrees F in a deep-fryer or heat oil in a pan. Pan- or deep-fry lumpias until their internal temperature is 155 degrees F, about 7 minutes. Drain. Serve with Irish cream cl sauce.
","[Pinot Noir, Tempranillo, Garnacha, Barbera]

" 18054,"Broccoli and Cauliflower Salad 3/4 cup plain Greek yogurt 1/2 cup mayonnaise
1/4 cup honey
2 tablespoons red wine vinegar
1 tablespoon sugar
1/4 teaspoon kosher salt, or more to taste
4 cups small diced broccoli florets (about 1 1/2 pounds)
4 cups small diced cauliflower florets (about 2 pounds)
8 slices bacon, diced and cooked
2 shallots, diced (1/2 cup)
1/2 cup sweetened dried cranberries
1/2 cup chopped toasted pecans Instructions: Whisk together the yogurt, mayonnaise, honey, vinegar, sugar, and salt in a large bowl. Stir in the broccoli, cauliflower, bacon, shallots, cranberries, and pecans, tossing to coat. Cover and chill 1 hour. ","[Chardonnay, Sauvignon Blanc, Riesling, Sparkling wine]" 18055,"Dill Deli Rolls 8 ounces cream cheese, softened 2 tablespoons chopped fresh dill 2 tablespoons sliced pimento-stuffed green olives 4 slices zero-carb deli ham (about 1-ounce each) 4 slices zero-carb deli turkey breast (about 1-ounce each) 8 kosher dill pickle spears Instructions: Combine the cream cheese, dill, and green olives in a bowl and mix well with a fork. Spread a thin layer of the cream cheese mixture on each deli meat slice, arrange a pickle down the center of each, and roll them up. Refrigerate for 30 minutes to firm; then cut each roll into 3 slices and serve. May be made up to 1 day in advance. ","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]" 18056,"Mexican Salad 1 1/2 cups julienned iceberg lettuce 1/2 cup julienned carrots 1/2 cup peeled and julienned jicama 1/2 cup rough chopped cilantro leaves 2 shallots, minced 2 jalapenos, minced 2 cloves garlic, minced 3 tablespoons lime juice 1/4 cup olive oil Salt Instructions: Combine salad ingredients in a bowl. In a small mixing bowl combine shallots, jalapenos, garlic and lime juice. Whisk in oil and season to taste with salt. Toss salad with vinaigrette. ","[Rioja, Tempranillo, Garnacha, Pinot Grigio]" 18057,"Crispy and Sticky Chicken Thighs with Squashed New Potatoes and Tomatoes 1 3/4 pounds new potatoes, scrubbed 12 boned chicken thighs, skin on, preferably free-range or organic Olive oil Sea salt and freshly ground black pepper 1 1/4 pounds cherry tomatoes, different shapes and colors if you can find them 1 bunch fresh oregano, leaves picked Extra-virgin olive oil Red wine vinegar Instructions: Put the potatoes into a large saucepan of salted boiling water and boil until cooked. While the potatoes are cooking, preheat your oven to 400 degrees F. Cut each chicken thigh into 3 strips and place in a bowl. Rub the meat all over with olive oil and sprinkle with salt and pepper, then toss. Heat a large frying pan, big enough to hold all the chicken pieces snugly in 1 layer, and put the chicken into the pan, skin side down. If you don't have a pan that's big enough, feel free to cook the chicken in 2 batches. Toss and fry over a high heat for 10 minutes or so, until almost cooked, then remove with a slotted spoon to an ovenproof pan or dish. Prick the tomatoes with a sharp knife. Place them in a bowl, cover with boiling water and leave for a minute or so. Drain and, when cool enough to handle, pinch off their skins. You don't have to, but by doing this they will become lovely and sweet when cooked, and their intense flavor will infuse the potatoes. By now the potatoes will be cooked. Drain them in a colander and lightly crush them by pushing down on them with your thumb. Bash up most of the oregano leaves with a pinch of salt in a pestle and mortar, or a Flavor Shaker if you have one. Add 4 tablespoons of extra-virgin olive oil, a good splash of red wine vinegar and some pepper and give everything another bash. Add to the chicken with the potatoes, the tomatoes and the rest of the oregano leaves. Toss everything together carefully. Spread out in a single layer in an appropriately sized roasting pan, and bake for 40 minutes in the preheated oven until golden. Lovely served with an arugula salad dressed with some lemon juice and extra-virgin olive oil, and a nice glass of white wine. \Our agreement with the producers of \Jamie at Home\ only permit us to make 2 recipes per episode available online. Food Network regrets the inconvenience to our viewers and foodnetwork.com users
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Garnacha]

" 18058,"Homemade Hot Giardiniera 1/4 cup table salt 1 cup small-diced carrots 1 cup tiny cauliflower florets 4 to 8 serrano peppers, sliced (depending on heat level desired) 2 cloves garlic, minced 1 stalk celery, diced small 1 red bell pepper, diced small 2 cups canola oil 1 tablespoon dried oregano 1/2 teaspoon freshly ground black pepper Instructions: Combine 2 cups water and the salt in a glass or non-reactive bowl. Mix until the salt is dissolved. Add the carrots, cauliflower, serranos, garlic, celery and bell pepper to the salt water and stir to combine. Cover and refrigerate overnight. Day 2, drain and rinse the vegetables. In a clean bowl, mix together the oil with the oregano and pepper. Add the vegetables and mix to combine. Allow to marinate overnight. Giardiniera will only get better with time. After 2 days at the most in the bowl, you can place in air-tight mason jars and keep in the fridge for at least 2 to 3 weeks. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]" 18059,"Candied Bacon 1/2 cup light brown sugar 6 slices bacon, halved crosswise
Instructions: Preheat the oven to 375 degrees F. Set a wire rack over a baking sheet. Spread the brown sugar on a plate. Coat the bacon on both sides of with the brown sugar, pressing to adhere. Lay the slices on the rack. Bake until dark brown and almost completely crisp (the bacon will continue to crisp as it cools), 20 to 25 minutes. Transfer to paper towels to cool. Crumble or chop before using. ","[Chardonnay, Riesling, Gewrztraminer]" 18060,"Strawberry Cream Cheese 3/4 cup sliced strawberries 8 ounces cream cheese, softened Instructions: Combine strawberries and cream cheese in food processor. Puree until smooth. Serve. ","[Chardonnay, Riesling, Moscato, Sparkling Wine]" 18061,"Bacon and Brussels Sprout Hash Extra-virgin olive oil 4 slices thick-cut bacon 4 sprigs fresh thyme 2 pints Brussels sprouts, cut in 1/2 1 pound fingerling potatoes, split down the middle 1/2 pound red pearl onions, peeled Kosher salt and freshly ground black pepper 1/2 cup low-sodium chicken broth 2 tablespoons balsamic vinegar 1/4 bunch flat-leaf parsley, leaves roughly chopped Instructions: Set a large saute pan over medium heat and add a 2 count of olive oil. Cut bacon into long strips and add to pan together with thyme. Cook for 5 to 7 minutes to render the fat then strain and set aside. Add Brussels sprouts, potatoes and pearl onions. Season with salt and pepper and cook until slightly browned. Add chicken stock and steam for 3 to5 minutes until liquid has evaporated and vegetables are tender. Add balsamic vinegar and toss to coat. Cook until balsamic has reduced then fold in fresh parsley and bacon. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 18062,"Gulf Coast Alligator Chili 2 pounds diced alligator tail meat 1/2 gallon buttermilk 1 2/3 pounds ground pork (preferably shoulder/butt)
1/2 cup vegetable oil
1 1/2 cups small diced white onions
1 cup small diced celery 1 cup small diced bell pepper
1 cup minced garlic
1/2 cup whole canned chipotles in adobo, drained
1/4 cup small diced jalapenos
1/4 cup roasted small diced serrano peppers
2 cups canned diced tomatoes
1/2 to 1 cup all-purpose flour 1 cup chicken stock
2 cups tomato sauce
4 pounds canned ranch beans, rinsed and drained, optional
One 12-ounce can light beer, preferably pilsner or lager
1 to 2 tablespoons cayenne 1 tablespoon dark chili powder
2 teaspoons ground cumin
2 teaspoons ground turmeric
2 teaspoons paprika
2 teaspoons mesh black pepper
2 teaspoons kosher salt Diced green onions, finely grated sharp Cheddar, sour cream and hot sauce, such as Calabama, for serving Instructions: Soak alligator in buttermilk in a container, refrigerated, overnight. Transfer alligator to a colander and rinse all the buttermilk off the meat. Let it completely drain or pat dry with a paper towel. Saute the alligator and ground pork together with the vegetable oil in a large stockpot on medium heat until the meats start to brown and release liquid, 6 to 8 minutes. Remove the cooked meat to a bowl to separate it from the liquid fat. Keeping the fat on medium heat, add the onions, celery, bell pepper and garlic, followed by the chipotles, jalapenos and serranos. Sweat this mixture down until onions turn clear. Add diced tomatoes. At this point, you will have a bit of liquid from all the fats and vegetables. Stir in 1/2 cup flour (or more, if desired) to thicken up the liquid and absorb the fats. Stir in the chicken stock, followed by the tomato sauce. Add the drained ranch beans, although this step is optional, depending on whether you want beans in your chili (hint: we always do). Cook, stirring regularly, until the pot hits a low boil. Add the alligator and pork mixture, along with half the beer. Stir in the cayenne, chili powder, cumin, turmeric, paprika, black pepper and salt. Reduce the heat to very low, then cover pot and simmer, stirring every 10 minutes or so to keep the chili from sticking to the bottom, 1 to 1 1/2 hours. Though you could actually serve this dish now, as it will taste great, we truly feel that refrigerating and reheating it again adds to \the leftover effect\ which allows the flavors to really marinate and come out to a noticeable degree. Remove pot from heat and set to the side until chili hits room temperature. Refrigerate overnight. When ready to serve, just reheat slowly (up to a low boil), stirring in the remaining beer to loosen up the dish. Garnish with green onions, Cheddar, sour cream and hot sauce. We always garnish the chili with our signature Dixie Fried Blue Crab and Corn Hush Puppies. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 18063,"Crab-Stuffed Flounder Rolls with Shrimp and Cockles 1/4 cup extra-virgin olive oil 1 small onion, finely chopped 1 small bulb fennel, cored and finely chopped, plus 2 tablespoons chopped fronds 3 cloves garlic, minced 1 tablespoon dried oregano 1/2 teaspoon red pepper flakes 2/3 cup dry white wine 2 28-ounce cans diced tomatoes 1 8-ounce bottle clam juice 1 pound jumbo lump crab meat, picked over
1 teaspoon finely grated lemon zest Kosher salt
4 large flounder fillets (about 10 ounces each), halved lengthwise, or 8 small flounder fillets (4 to 5 ounces each) Freshly ground pepper 2 pounds cockles, scrubbed 1 pound rock shrimp Instructions: Heat the olive oil in a large pot over medium heat. Add the onion, fennel bulb and garlic and cook, stirring occasionally, until tender but not browned, 10 to 12 minutes. Stir in the oregano and red pepper flakes and cook, stirring, 30 seconds. Increase the heat to medium high, add the wine and cook until it almost completely evaporates, about 5 minutes. Add the tomatoes and clam juice and simmer, stirring occasionally, until the tomatoes are tender and the broth is slightly thickened, about 15 minutes. Meanwhile, toss the crab with the lemon zest, 1 tablespoon fennel fronds and a pinch of salt in a medium bowl. Season the flounder with salt and pepper. Place a packed 1/4 cup of the crab mixture about 2 inches from the widest end of each fillet and tightly roll the fish around the crab; insert a toothpick or small skewer through the center to secure.
Gently nestle the flounder rolls in the simmering tomato broth. Cover and cook until opaque, 12 to 15 minutes. Transfer the rolls to a rimmed platter with a slotted spoon and remove the toothpicks; tent with foil and set aside.
Add the cockles to the simmering tomato broth, cover and cook until they just start opening, about 6 minutes. Stir in the shrimp and cook until just opaque and the cockles are completely open, about 2 more minutes. (Discard any unopened cockles.) Transfer the cockles, shrimp and broth to the platter with the flounder rolls and top with the remaining 1 tablespoon fennel fronds.
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 18064,"Chocolate-Orange Crackles 2 cups all-purpose flour 2 teaspoons baking powder 1/4 teaspoon salt 1 stick unsalted butter, cut into pieces 5 ounces unsweetened chocolate, cut into pieces 2 cups granulated sugar 2 tablespoons Grand Marnier or other orange-flavored liqueur 3 large eggs, lightly beaten 1/2 cup confectioners' sugar Instructions: Whisk the flour, baking powder and salt in a medium bowl; set aside. Heat the butter, chocolate and 1 3/4 cups granulated sugar in a medium saucepan over low heat, stirring, until melted and smooth. Let cool slightly, then add the Grand Marnier and eggs and stir until combined. Add the flour mixture and stir until just combined. Transfer to a bowl, cover and refrigerate until firm, about 2 hours. Position racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment paper. Put the remaining 1/4 cup granulated sugar and the confectioners' sugar in 2 separate shallow bowls. Form the dough into 1-inch balls. Add the dough balls, a few at a time, to the granulated sugar and roll to coat, then transfer to the confectioners' sugar and roll to coat. Arrange about 1 1/2 inches apart on the prepared baking sheets. Bake, switching the pans halfway through, until the cookies are puffed and cracked, about 12 minutes. Let cool 5 minutes on the baking sheets, then transfer to racks to cool completely. ","[Riesling, Moscato, Brachetto, Cava]" 18065,"Buffalo Chicken Salad 2 tablespoons unsalted butter, melted 1/2 cup hot sauce 2 large skinless, boneless chicken breasts (about 1 1/4 pounds) 1 tablespoon extra-virgin olive oil 1 cup crumbled blue cheese 1/2 cup sour cream 4 stalks celery, thinly sliced, plus 1/4 cup chopped celery leaves 1/4 small red onion, thinly sliced 1 carrot, thinly sliced 1 head iceberg lettuce, cut into 4 wedges Instructions: Preheat a grill to high. Mix the melted butter and hot sauce in a large bowl. Transfer half of the mixture to a small bowl and put near the grill for brushing. Brush the chicken with the olive oil and grill until just marked on the bottom, about 3 minutes. Flip and brush evenly with the hot sauce mixture. Continue grilling, turning as needed and brushing with the sauce, until well-marked and cooked through, about 10 more minutes. Transfer to a cutting board and let rest 5 minutes, then cut into bite-size pieces. Toss with the reserved hot sauce mixture. Puree 3/4 cup blue cheese and the sour cream in a blender until smooth. Add half of the blue cheese dressing to the bowl with the chicken; add the sliced celery and celery leaves, red onion and carrot and toss. Divide the lettuce wedges and chicken salad among plates. Drizzle with the remaining dressing and sprinkle with the remaining 1/4 cup blue cheese. ","[Zinfandel, Syrah, Malbec, Tempranillo]" 18066,"Butterbeer 1/4 cup sweetened condensed milk 1/4 cup butterscotch topping 2 tablespoons whipped butter, room temperature 1 1/2 cups vanilla cream soda Old-fashioned butterscotch candy sticks, for garnish Instructions: Combine condensed milk, butterscotch topping, and butter in a glass heatproof measuring cup. Heat in microwave for 1 minute. Remove and stir until butter has melted and incorporated into mixture. Meanwhile heat cream soda in another heatproof measuring cup for 1 minute 30 seconds. Divide butterscotch mixture between two 10- to 12-ounce mugs. Fill mugs with heated cream soda and stir thoroughly. Serve garnished with an old-fashioned butterscotch candy stick. ","[Chardonnay, Riesling, Moscato, Sparkling Shiraz]" 18067,"Bacon Cups with Sweet Potato Hash 24 slices pancetta, sliced 1/16-inch thick 4 strips bacon 1 large sweet potato, small diced 4 stalks celery, diced 1 small yellow onion, diced 2 cloves garlic, chopped 1 teaspoon paprika 1/2 teaspoon red pepper flakes Salt and freshly ground pepper 24 fresh parsley leaves Instructions: For Bacon Cups: Preheat oven to 400 degrees F. Carefully place a slice of pancetta in one of the cups of the muffin tin making sure to gently press it into the cup like pie dough in a pie shell. Repeat with remaining slices of pancetta. Carefully place the second muffin tin on top of the first so that the pancetta is sandwiched in between the 2 tins. Flip the muffin tins upside down and place onto a sheet tray and bake in oven for 12 minutes. Remove from oven and carefully remove the top muffin tin. Let the cups cool slightly before removing to another baking sheet lined with paper towels. For Hash: In a large skillet over medium heat brown the bacon. Remove the bacon from the skillet and place on a plate lined with a paper towel. In the skillet with the bacon fat, add potatoes, celery, onion, garlic, red pepper flakes, paprika and season with salt and pepper. Saute over medium heat, stirring frequently, until potatoes are tender about 12 minutes. Crumble in cooked bacon and stir to combine. For Assembly: Fill each bacon cup with a tablespoon of the hash and garnish with a parsley leaf. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]" 18068,"Roast Beef on Weck 2 tablespoons coarse salt 2 tablespoons caraway seed, whole 1 cup water 1 tablespoon cornstarch 1/2 cup water, warmed 12 hard rolls or Kaiser rolls 1 cup au jus gravy, reserved from roasting the beef 20 ounces cooked roast beef, sliced thinly 3 ounces prepared horseradish Instructions: Combine equal parts coarse salt and whole caraway seed. Store in clean jar. Heat 1 cup water to a boil. Dissolve cornstarch in 1/2 cup warm water and add to boiled water. Return to a boil and thicken until it coats a spoon. Cool and store in refrigerator. Preheat oven to 350 degrees F. To make kummelweck rolls, take 12 rolls and place on baking sheet. Brush top of rolls with cornstarch solution and sprinkle with seed mixture. Place in oven for 4 minutes or until kummelweck dries. For the Beef on Weck: Heat au jus in saucepan until simmering. Dip sliced roast beef in hot au jus and place on cut kummelweck roll. Top with a dollop of horseradish and dip the top of the roll in the au jus. ","[Cabernet Sauvignon, Merlot, Malbec, Pinot Noir]" 18069,"Chocolate Framboise 12 ounces/330 g semisweet chocolate 3/4 cup/175 ml cup unsweetened, strained raspberry puree 1/2 cup/95 g sugar 1 cup/2 sticks/225 g unsalted butter, cubed 5 eggs 1 tablespoon raspberry liqueur or kirsch About 1 cup/250 ml heavy cream, whipped Fresh raspberries, to decorate Instructions: Heat the oven to 350 degrees F/175 degrees C and bring a full kettle to the boil for a bain-marie. Make the framboise: Put the chocolate, raspberry puree and sugar in a bain-marie and heat to melt, then bring to a boil to thicken. Whisk in the butter, a piece at a time, until smooth. Remove from the heat and beat in the eggs, one at a time. Strain into a tinfoil lined 4 cup/1 litre charlotte mold or metal bowl. Set the mold or bowl in a casserole that will accommodate it, pour the water halfway up the sides of the mold, and bake until the mixture has risen and set, about 45 minutes. Remove from the casserole dish and let cool. It will shrink. Cover and chill overnight. Turn the framboise out onto a serving plate. Spread with a thin layer of whipped cream and then cover with fresh raspberries, starting at the base and rising up over until the cake is completely covered. ","[Merlot, Cabernet Sauvignon, Pinotage, Malbec]" 18070,"Tomatoes and Burrata 2 (8- to 10-ounce) balls of fresh burrata cheese 16 to 20 (2-inch diameter) heirloom tomatoes
Good olive oil
Aged balsamic vinegar
Kosher salt and freshly ground black pepper
20 fresh basil leaves, julienned
Fleur de sel or sea salt
Garlic Toasts (recipe follows) 1 baguette 1/4 cup good olive oil
Kosher salt and freshly ground black pepper
1 garlic clove, halved lengthwise
Instructions: Cut each ball of cheese in half crosswise and place the halves, cut side down, on 4 salad plates. Cut each tomato in half through the stem end and distribute them around the burrata. Drizzle the tomatoes and burrata generously with olive oil and balsamic vinegar and sprinkle with kosher salt and pepper. Scatter the basil on the salads, sprinkle with fleur de sel, and serve with Garlic Toasts. Preheat the oven to 400 degrees F. Slice the baguette diagonally into 1/4-inch-thick slices. Depending on the size of the baguette, you should get 20 to 25 slices. Lay the slices in one layer on a baking sheet, brush each with olive oil, and sprinkle generously with salt and pepper. Bake the toasts for 15 to 20 minutes, until they are browned and crisp. As soon as they are cool enough to handle, rub one side of the toasts with the cut side of the garlic. Serve at room temperature. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 18071,"Hazelnut-Orange Pesto with Ricotta 1/3 cup lightly toasted hazelnuts 3 cups loosely packed fresh basil 1 teaspoon chopped garlic 1 teaspoon orange zest Kosher salt 1/2 cup coarsely grated aged pecorino 1/2 cup extra-virgin olive oil 1/2 cup ricotta cheese Instructions: Put the hazelnuts in a food processor and pulse until finely ground. Add the basil, garlic, orange zest and 1/4 teaspoon salt and pulse until finely chopped. Add the pecorino and pulse to combine. With the motor running, slowly stream in the olive oil and process until combined. Transfer to a bowl and stir in the ricotta. ","[Barolo, Barbaresco, Chianti, Vermentino]" 18072,"Fresh Peaches with Toast and Honey 3 peaches Semolina crutini (or your favorite bread) 1/4 cup olive oil 3 tablespoons wild flower honey Instructions: Find peaches that are fresh, slightly soft, very fragrant and heavy for their weight. (These are the peaches so succulent that the juices run down your chin when you bite into them.) Slice bread and brush with olive oil and place in toaster. While bread toasts, wash peaches and then split in half and remove pit. Discard pit and slice each peach half into 3 wedges. Place peaches on top of toast and drizzle with honey. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 18073,"Black Bean Taco Fritters with Spicy Mayo 1 tablespoon vegetable oil 5 strips bacon, cut into small dice 2 small onions, diced 2 ribs celery, cut into small dice 2 teaspoons chopped fresh thyme 2 cloves garlic, chopped 1 1/2 lemons, juiced 6 cups canned black beans, rinsed and drained, divided 2 teaspoons chopped fresh parsley 1 teaspoon baking powder 1 cup all-purpose flour 2 eggs, whisked 1/2 cup grated Cheddar Salt and freshly ground black pepper Vegetable oil, for frying Hot sauce 2 cups mayonnaise 2 cups cornmeal 2 cups all-purpose flour Chopped fresh chives, for garnish Instructions: For the fritters: In heavy bottomed pan over medium-high heat, heat the oil and cook the bacon, onions, and celery until golden brown, and stir throughout the cooking with a wooden spoon. Turn the heat to low and slowly stir in the thyme, garlic, and lemon juice. Continue to cook for 2 minutes. Remove from the heat and let cool. Add half the beans and smash with a masher or fork until semi-smooth. Transfer the mixture to a large bowl. Stir in the remaining beans and blend well with a spoon. Stir in the parsley, baking powder, flour, egg, cheese, and some salt and pepper. The mixture should be moist to the touch, not watery. You can add more flour if the mixture looks runny, just stir in a little bit at a time until it thickens. Place the fritter mixture in the refrigerator to chill. Pour the oil into a cast iron skillet or deep saute pan, filling the pan 1/4-inch up the sides. Bring the oil to 350 degrees F (use an oil thermometer). For the topping, stir a few shakes of hot sauce into the mayonnaise. Taste it. You want some heat, but not too spicy. In a bowl, whisk together the cornmeal and flour. Remove the batter from the fridge. Spoon 1 tablespoon of the batter into the cornmeal-flour mixture and roll it around to coat. Carefully drop into the hot oil. Cook until golden brown on all sides, about 3 minutes per side. Turn the fritters as you're cooking them to cover them carefully with oil. Cook a few fritters at a time but don't crowd the pan. Remove the cooked fritters to paper towels to drain. Serve them hot with a bit of spicy mayo on top. Garnish with chopped chives. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 18074,"Green Papaya Salad with Spicy Grilled Shrimp Juice of 3 limes 2 tablespoons fish sauce 1 tablespoon sugar 1/4 cup peanut oil 2 fresh Thai bird chiles, minced with seeds 4 scallions, sliced 1/8-inch, white and green separated 1/4 cup chopped roasted peanuts 4 cups green papaya julienne (2 papayas) peeled and seeded Salt and black pepper to taste 12 large shrimp, peeled and de-veined, tail on 1 tablespoon sambal oelek Juice of 1 lime 1/4 cup canola oil Salt and black pepper to taste Instructions: In a large bowl, mix the juice, fish sauce and sugar. Whisk in the oil and season. Add the chiles, scallion whites and peanuts. Toss in the papaya and check for seasoning. Let stand 20 minutes before serving. SPICY GRILLED SHRIMP: Mix everything together and let marinate for 15 minutes. Season shrimp and place on a hot, oiled grill. Turn frequently and cook for about 8 minutes. PLATING Place a small mound of salad and top with 3 shrimp. Garnish with sliced scallion greens. Wine Suggestion: DVX Champagne 1994 by Mumm Cuvee Napa ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Sparkling wine]" 18075,"Pumpkin Streusel Muffin 3/4 cup toasted and chopped pecans 3/4 cup light brown sugar 1/2 cup all-purpose flour 1/2 cup toasted pepitas 6 tablespoons unsalted butter, melted Pinch fine salt Muffins: 1 cup all-purpose flour 1 cup light brown sugar 1/2 cup whole wheat flour 2 teaspoons baking powder 1 teaspoon dry ground ginger 3/4 teaspoon fine salt 1/2 teaspoon ground allspice 1/4 teaspoon baking soda 1/8 teaspoon ground clove 3/4 cup pumpkin puree 1/4 cup buttermilk 2 large eggs 1 stick unsalted butter, melted (8 tablespoons) Instructions: For the streusel topping: Combine the pecans, brown sugar, flour, pepitas, butter and salt. Squeeze into small clumps on a baking sheet and refrigerate until the streusel is chilled and firm, about 30 minutes. For the muffins: Preheat the oven to 350 degrees F. Lightly grease the top of the muffin tray to keep the muffins from sticking. Line a 12-cup muffin tin with your favorite liners. Combine the all-purpose flour, brown sugar, whole wheat flour, baking powder, ginger, salt, allspice, baking soda and clove in a large bowl. Whisk together the pumpkin puree, buttermilk, eggs and butter in a separate small bowl. Fold the wet ingredients into the dry until just combined (don't fret if the batter has lumps this means your batter isn't over-mixed). Fill each muffin liner 3/4 of the way full. Evenly divide the streusel among the muffins, mounding in the center. Bake until the topping is golden and crunchy and a toothpick inserted in the muffins comes out clean, rotating the trays about halfway through, 25 to 28 minutes. Let rest in the hot muffin pan 3 minutes then transfer to a cooling rack. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 18076,"Plum Crunch 3 pounds Italian prune plums, pitted and quartered 1 1/2 cups light brown sugar, lightly packed 1/4 cup all-purpose flour 6 tablespoons creme de cassis liqueur 1 1/2 cups all-purpose flour 3/4 cup granulated sugar 3/4 cup light brown sugar, lightly packed 1/2 teaspoon kosher salt 1 cup oatmeal 1/2 cup chopped walnuts 1/2 pound (2 sticks) cold unsalted butter, diced Instructions: Vanilla ice cream, for serving Preheat the oven to 375 degrees F. For the fruit, in a large bowl, combine the plums, brown sugar, flour, and cassis. Pour the mixture into a 12 by 8-inch shallow baking dish. For the topping, combine the flour, granulated sugar, brown sugar, salt, oatmeal, walnuts, and 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 plum mixture. Bake the plum crunch for 40 to 45 minutes, until the plums are bubbling and the top is browned. Serve warm or at room temperature with ice cream. ","[Chardonnay, Riesling, Merlot, Cabernet Sauvignon]" 18077,"Roast Goose with Juniper Berry Sauce and Chestnut Custard 1 goose (8 to 10 pounds) Salt and pepper 4 sprigs thyme 1 sprig rosemary 3 bay leaves 1 head garlic 1 teaspoon juniper berries 2 carrots 1 celery root 2 sweet potatoes 2 turnips 2 parsnips 2 pounds chicken bones Neck and wings from the goose 2 onions 2 stalks celery 1 carrot 1 tablespoon tomato paste 1 quart red wine 2 teaspoons juniper berries 2 sprigs thyme 1 sprig rosemary 1 bay leaf 1/2 head garlic 2 ounces butter 1/2-ounce corn oil 1-ounce gin Salt and pepper 10 ounces cream 3 eggs 5 ounces chestnut puree 4 ounces boiled chestnuts, diced Salt and pepper Instructions: Place goose in an oiled roasting pan. Season goose, inside and out with salt and pepper. Inside goose, place thyme, rosemary, bay leaves, half a head of garlic and juniper berries. Roast in a preheated 350 degree oven for 1 1/2 to 2 hours, depending on size of goose (14 minutes per pound). During that time, peel and cut the vegetables in cubes of 1 to 1 1/2 inches, and set aside. Baste the goose with its own fat every 10 minutes. 45 minutes before the goose is done, remove the excess fat from the pan and add the vegetables and half a head of garlic. Roast the bones in a 350 degree oven for 35 minutes. When half done, add the vegetables and roast together. In the last 5 minutes, add the tomato paste. Remove from the oven and transfer to pot and cover with water (or chicken stock if available). De-glaze, with red wine, the pan in which the bones had been roasted, reduce 50 percent and add to the stock. Crush the juniper berries on a cutting board with the bottom of a sauce pot, add to the stock with the thyme, rosemary, bay leaf and garlic, simmer 1 1/2 hours. Strain into a saucepan and reduce gravy to a fine chinois consistency (when it coats the back of a spoon). Finish by whisking in butter, add gin, salt and pepper and reserve in a hot bain marie (double boiler).
Mix all the ingredients, starting with the cream and finishing with diced chestnuts. Butter 8 small dariol molds and divide the mixture between them. Cook in a bain marie (double boiler) in a preheated 325 degree oven for 20 minutes. Cool for a few minutes before un-molding onto the serving platter with the goose and the roast vegetables. ","[Chardonnay, Pinot Noir, Barolo, Ribera del Duero]" 18078,"Grilled Baby Artichokes with Mint Salsa Verde 1 lemon, halved, plus 3 tablespoons lemon juice 2 pounds baby artichokes (14 to 18) 2 cups fresh mint, chopped 1 cup fresh parsley, chopped 1 small Fresno cl pepper, seeded and finely chopped 1 tablespoon capers, drained and chopped 2 oil-packed anchovy fillets, chopped 1 small clove garlic, finely chopped 1 teaspoon dijon mustard 1/2 cup extra-virgin olive oil Kosher salt Instructions: Preheat a grill to medium. Fill a large bowl with cold water and squeeze in the halved lemon; reserve the halves. Remove the outer dark green leaves from the artichokes until only light green and yellow leaves remain. Cut off the top 1/2 inch of the artichokes. Using a paring knife, trim the stem and lightly peel around the bottom of the base where it meets the stem. Cut the artichokes in half, rub with the lemon halves and add to the lemon water. Make the salsa verde: Combine the mint, parsley, cl pepper, capers, anchovies, garlic and mustard in a medium bowl. Stir in the lemon juice and 6 tablespoons olive oil to make a thick, chunky sauce; season with salt. Set aside at room temperature. Drain the artichokes and pat dry. Toss the artichokes in a large bowl with the remaining 2 tablespoons olive oil; season with salt. Grill the artichokes, turning occasionally, until tender and charred in spots, 6 to 10 minutes, depending on their size. Toss with the salsa verde while still warm. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 18079,"\Husband and Wife\ BBQ Brisket 1 (4 to 6-pound) brisket of beef, trimmed 1 teaspoon garlic, chopped 1/2 tablespoon freshly ground black pepper 1/2 tablespoon kosher salt 1 tablespoon olive oil 2 large onions, chopped very large 3 carrots, halved 1 stalk celery, cut into 5-inch slices 2 bay leaves 1 quart hot vegetable broth or water Huckleberry BBQ Sauce, recipe follows 1 (28-ounce) can diced tomatoes with juice 1/2 ounce tomato paste 1 tablespoon apple cider vinegar 1 teaspoon balsamic vinegar 2 teaspoons Worcestershire sauce 1/2 cup brown sugar, firmly packed 1 teaspoon molasses 1 tablespoon huckleberry jam 1 teaspoon natural smoke 1 teaspoon onion powder 1 teaspoon yellow mustard 1 teaspoon fresh garlic, minced 1 teaspoon freshly ground black pepper 1 tablespoon kosher salt Instructions: Husband: Trim the heavy outside layer of fat on the brisket, leaving about a 1/4-inch of fat on the meat. Rub with garlic, pepper, and salt. Drizzle the brisket with the olive oil and rub into the meat. Place the brisket over hot coals of charcoal or wood fire and sear well on both sides. Fat side up will flame up quickly and must be well tended. To smoke the brisket, make a cold side and a hot side in the barbecue. Move all the coals to the right side, and put the brisket on the left side. Next, place some wood chips on a tin pan over the coals, and shut the barbecue lid. The coals need to be very close to the pan so the wood chips just begin to smolder. If they catch fire sprinkle them with water. After about 1 hour the wood will stop smoking and the brisket is ready to give to the \Wife.
Wife: Make a bed of the onions, carrots, and celery in a roasting pan or electric roaster, saving a small amount to put on top. Place the brisket with fat side up on the bed of vegetables, and arrange the bay leaves on and around the brisket. Top the meat with the remaining vegetables. Pour enough stock or water in the pan to cover the bottom 1 to 1 1/2 inches. Sprinkle with more salt and pepper. Cover and roast for 4 1/2 hours in a 350 degree F conventional oven, or for 4 hours at 350 degrees F in an electric roaster. Remove from the oven, cover, and let it sit for a good hour before slicing. Serve with warm Huckleberry BBQ Sauce. In a medium saucepan bring the tomatoes, tomato paste, cider vinegar, balsamic vinegar, and Worcestershire sauce to a boil. Reduce heat and simmer for 10 minutes. Add the rest of the ingredients to the saucepan and return to a boil. Reduce the heat and simmer for another 10 minutes. Allow the sauce to cool. Puree the sauce in a blender until smooth. The sauce should be loose with some chunkiness. Serve warm. ","[Cabernet Sauvignon, Merlot, Malbec, Zinfandel]" 18080,"Spicy Cornbread Muffins 2 (8 1/2-ounce) boxes corn muffin mix 1 cup milk 2 eggs, beaten 1 (8 3/4-ounce) can corn kernels, drained 1 canned chipotle pepper in adobo sauce, minced 1/2 cup grated Monterey jack Instructions: Preheat oven to 375 degrees F. In a bowl, mix together all of the ingredients until just combined. Do not overmix. Divide the batter evenly in a 12-portion nonstick muffin tin. (If using a tin that isn't nonstick, spray with cooking spray). Bake in the center of the oven until just golden and muffin springs back when gently pressed, about 20 minutes. Cool for 10 minutes in the pan, then remove and serve warm. ","[Zinfandel, Tempranillo, Garnacha, Barbera]" 18081,"Mul Naengmyeon 1 pound boneless beef shank 1 pound brisket
One 5-inch square dasima (kombu/dried kelp)
1 teaspoon whole black peppercorns
4 cloves garlic, peeled
2 scallions, white parts only
1/4 small onion
1 ounce unpeeled Korean radish
3 tablespoons Korean soup soy sauce or light soy sauce (see Cook's Note)
Kosher salt
5 cups chilled liquid from a 3-pound container dongchimi (radish water kimchi), or more if needed, plus 5 ounces radish, sliced 1/8 inch thick, for garnish (see Cook's Note)
Distilled white vinegar, as needed, optional 2 large eggs 1/2 English cucumber, quartered and sliced 1/8 inch thick
1 tablespoon distilled white vinegar