1 cup Arborio rice 3/4 cups dry white wine 5 ounces frozen peas, defrosted 1/3 cup lemon juice 1 tablespoon lemon zest 1 1/4 cups freshly grated Parmesan Salt and freshly ground black pepper
1 cup all-purpose flour, for dredging 2 eggs, beaten 1 1/2 cups panko breadcrumbs Vegetable oil, for frying Instructions: For the risotto: In a medium saucepan, heat the chicken broth to a simmer. In a separate saucepan, melt the butter over medium-high heat. Add the shallots to the butter, cooking until fragrant and translucent, about 2 minutes. Add the Arborio rice and lightly toast, stirring to coat in the butter and shallots. Add the white wine, continuing to cook while stirring until the wine is absorbed. You should be able to run your spoon through the risotto and have the indentation stay. Using a ladle, add enough of the warm chicken broth to cover the rice, stirring constantly over medium heat until the broth is completely absorbed. Repeat the process 3 more times, adding the broth in stages while continuing to stir. Once all of the chicken broth has been added and the rice is tender, add the peas, lemon juice and lemon zest and stir to combine. Remove from the heat and stir in the Parmesan, mozzarella and season with salt and pepper. Cool the risotto by spreading it evenly over a sheet tray. Cover with plastic wrap and chill in the refrigerator for 20 to 30 minutes. Once the risotto is cooled, form the mixture into burger-size patties, about 1-inch thick. Set up a dredging station with the flour in one dish, beaten eggs in another and panko breadcrumbs in another. Dip the rice patties into the flour, then into the eggs and finally coat them in the panko breadcrumbs. In a large skillet, heat 1/2-inch vegetable oil over medium heat until a pinch of panko sizzles when dropped in the oil. Working in batches of 2 to 3, fry the risotto cakes until golden brown, 2 to 3 minutes per side (use a fish spatula under the cake and the back of a fork on top to help stabilize while flipping). Transfer to a wire rack, which will help them stay crispy. Season with salt and they are ready to serve. Cook's Note: This is a great way to use up leftover risotto. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]

" 8684,"Crpes with Flambed Peaches 4 store-bought crpes 4 tablespoons unsalted butter, plus melted butter for brushing
2 peaches, pitted and sliced 1/2 cup sugar 1/3 cup dark rum Juice of 1/2 lime Instructions: Lightly brush a crpe with melted butter and warm in a large nonstick skillet over medium heat, 15 to 30 seconds. Flip and fold over twice to form a triangle, then transfer to a serving platter. Repeat with the remaining crpes. Saut the peaches in the butter and sugar in the same skillet over medium-high heat until tender, 3 to 5 minutes.
Carefully add the rum to the skillet and use a long lighter to ignite. Cook until the alcohol burns off, then stir in the lime juice. Spoon the peaches over the crpes. ","[Chardonnay, Riesling, Gewrztraminer, Moscato]" 8685,"Godiva Chocolate Pecan Caramel Cookies 1/2 cup light brown sugar 1/2 cup granulated sugar 1/2 cup unsalted butter, room temperature 1 large egg 1 teaspoon vanilla extract 1 1/2 cups sifted all-purpose flour 1/2 teaspoon baking soda 1/2 teaspoon salt 3 ounces chopped dark chocolate (recommended: 2 (1.5 ounce) Godiva Dark Chocolate Bars) 1/2 cup chopped pecans 18 pieces chocolate or vanilla caramels (recommended: Godiva chocolate or vanilla caramels) Instructions: Special Equipment: 1 (2-ounce) ice cream scoop, 1 or 2 half-sheet pans, parchment paper Preheat the oven to 375 degrees F. In a large mixing bowl, cream the sugars and butter together until fluffy, using either an electric mixer or by hand. When mixture is light and fluffy, add egg, and beat to incorporate. Add vanilla and beat to incorporate. In another bowl, sift together the flour, baking soda, and salt. Add dry ingredients slowly to butter mixture and mix to thoroughly combine until a soft dough is formed. Stir in chopped chocolate and pecan pieces until blended. With a (2-ounce) ice cream scoop, scoop cookie dough and place 1 caramel into the bottom of each cookie, using extra dough to cover the caramel so that it is not visible. Lightly press each cookie onto the sheet pan or baking sheet, in rows of 3 by 4. Repeat until no dough remains. Bake for 10 to 12 minutes, or until cookies are golden on top. More baking time may be needed, depending on your oven. ","[Chardonnay, Merlot, Cabernet Sauvignon, Pinot Grigio]

" 8686,"Asian Mandarin Pork 1 package of Curly's Sauceless Pulled Pork 1 1/2 tablespoons peanut oil 1/4 cup chicken broth 1/4 cup water 2 tablespoons soy sauce 1 tablespoon sherry 2 tablespoons thinly sliced green onion 1 clove garlic, minced 1 teaspoon white sugar 1 teaspoon ground ginger Salt and Pepper to taste 1 can of Mandarin oranges Instructions: Heat oil in a large skillet or wok. When hot, combine the chicken broth, water, soy sauce and sherry. Stir together and add the green onion, garlic, sugar, ginger, salt, pepper. Bring all to a boil. Add Curly's Sauceless Pulled Pork and lower heat, cover and let simmer until pork is warm. Check occasionally to make sure sauce is not thickening too much. If needed, add more water. Add mandarin oranges two minutes before ready to plate. Serve over steamed or fried rice.; ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 8687,"Coconut Chicken Lollipops with Tropical Ketchup and Anaheim cl Sauce 1/2 cup fresh tangelo juice (or orange juice) 1/3 cup olive oil 2 to 3 tablespoons fresh lime juice 1 tablespoon chopped fresh oregano 1/2 teaspoon ground cumin 6 cloves garlic, crushed Salt and ground black pepper 1 dozen chicken drumettes, bones frenched 1 tablespoon olive oil 2 cloves garlic, sliced thinly 1 white onion, sliced thinly Salt 2 cups ketchup 1 sweet ripe mango, peeled and chopped Juice of 1 orange Juice of 1/2 lemon Ground black pepper Splash rice vinegar 10 Anaheim chiles 2 tablespoons olive oil 4 cloves garlic, chopped 2 white onions, chopped 2 habanero peppers, chopped 3 to 4 tablespoons mayonnaise 1 cup all-purpose flour 4 eggs, lightly beaten 1 1/2 cups thinly shaved dried, unsweetened coconut flakes Vegetable oil, for frying Instructions: For the marinade: Combine the tangelo juice, olive oil, lime juice, oregano, cumin, garlic, and some salt and pepper in a large bowl. Add the chicken, toss to coat, cover the bowl with plastic wrap and marinate the chicken in the fridge overnight. For the tropical ketchup: Heat a large skillet over medium heat and the olive oil. Add the garlic and onions and a good pinch of salt. Saute the onions until completely translucent, about 15 minutes. Add the ketchup, mango and citrus juices. Lower the flame and cook, stirring every once in a while, until reduced and thickened. Transfer the mixture to a blender and puree. Taste and adjust seasoning with salt, pepper and vinegar (adding a little more lemon or orange juice if needed) and refrigerate until cold. For the cl sauce: Char the Anaheim peppers over an open flame or on the grill. Roughly chop the peppers and transfer to a blender. Heat a large skillet, add the olive oil and heat over medium heat. Add the garlic, onions and habanero peppers and saute, stirring, to caramelize the onions. Transfer the mixture to the blender with the charred Anaheim peppers. Puree everything until smooth. Taste and adjust the seasoning. Transfer the sauce to a bowl and stir in the mayo a little at a time until it tastes just right. Refrigerate until ready to serve. Remove the chicken from the marinade. Coat in the flour, then the beaten eggs, finishing in the coconut. Fill a deep skillet halfway with vegetable oil and heat over medium-high to 350 degrees F. Fry the chicken lollipops until golden on all sides and cooked through. Drain on paper towels and season with a little salt. Serve the chicken with the tropical ketchup and Anaheim cl sauce. ","[Chardonnay, Pinot Grigio, Vermentino, Sauvignon Blanc]

" 8688,"Radicchio Salad with Black Olive Vinaigrette and Almond Crusted Goat Cheese 1/4 cup balsamic vinegar 2 tablespoon Dijon mustard 1 tablespoon honey 2/3 cup extra-virgin olive oil 1/4 cup chopped black olives 1 teaspoon salt 1/2 teaspoon pepper 1 teaspoon dried oregano 5 ounces plain goat cheese 1/2 cup finely chopped almonds 1/2 teaspoon paprika 3 small heads radicchio Instructions: Vinaigrette: In medium bowl, whisk vinegar, mustard, honey and oil. Add olives, salt, pepper and dried oregano. Combine thoroughly and refrigerate until chilled (about 1 hour). Goat cheese: Slice goat cheese and roll 1-inch balls. Combine almonds and paprika in a shallow bowl. Roll balls in paprika almond mix until completely covered on all sides. Salad: Rinse radicchio and cut into narrow slices. Put sliced radicchio into large bowl and slowly add vinaigrette dressing, coating the salad entirely. Top with goat cheese balls as you would with croutons. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 8689,"Sweet Soul 'Taters 4 to 5 medium sweet potatoes, washed 1 cup granulated sugar
1 cup milk
1 teaspoon salt
1 teaspoon vanilla extract
2 eggs
Butter, for greasing dish 1 cup packed brown sugar 1/2 cup all-purpose flour
6 tablespoons (3/4 stick) butter
1 cup chopped pecans
Instructions: For the sweet potatoes: Preheat the oven to 375 degrees F. Bake the sweet potatoes until fork-tender, 30 to 35 minutes. Remove the potatoes and raise the oven temperature to 400 degrees F. Slice the sweet potatoes in half and let them cool slightly. Scoop out the innards, place into a large bowl and give them a good mash, leaving some texture to the potatoes--no need to mash completely. Add the granulated sugar, milk, salt, vanilla extract and eggs. Stir and mash the mixture around--you don't want them to be perfectly smooth. Butter a 2-quart baking dish, pour in the potatoes and smooth out the top. For the topping: Combine the brown sugar and flour in a bowl. Throw in the butter and with a pastry cutter, cut together until thoroughly combined. Add the pecans and combine until the topping is nice and crumbly. Sprinkle the crumb mixture all over the top of the potatoes. Bake until golden brown, about 30 minutes. ","[Chardonnay, Riesling, Moscato, Sparkling wine]

" 8690,"The Big Marc 1 cup warm water 1 1/2 ounces fresh yeast 1/2 cup sugar 4 ounces unsalted butter, melted, plus more for greasing 4 eggs 1 1/2 teaspoons salt 4 to 5 cups all-purpose flour 8 ounces shredded Cheddar 1 ounce freshly cracked black pepper 1 head garlic Olive oil Salt and freshly ground black pepper 1 cup mayonnaise 2 tablespoons Dijon mustard 1 1/2 cups ketchup 5 ounces vodka (about 2/3 cup) 2 1/2 pounds 80/20 ground beef, formed into six 6-ounce patties
Salt and freshly ground black pepper 2 tablespoons canola oil 3 ounces melted unsalted butter 48 slices bread and butter pickles Instructions: For the buns: Stir the water, yeast and sugar together to activate the yeast. (You can tell when the yeast is activated-little bubbles will have formed, which will take a minute or two.) Add the melted butter and 3 of the eggs and mix until incorporated.
Add 4 cups flour and the salt to the bowl of a stand mixer fitted with the dough hook attachment. Mix together on low speed, then stop and add the wet ingredients. Continue to mix until the dough is very smooth, about 5 minutes. You may want to add a little bit more flour as you mix; the dough should be sticky but workable. Transfer the dough to a bowl. Cover the bowl with a kitchen towel, place in warm area and let rise until the dough has doubled in size, about 30 minutes.
After the dough has proofed (risen), turn it out onto a lightly-floured countertop and knead in the Cheddar and black pepper. Try not to overwork the dough; once the cheese is mixed in you can stop. Cut the dough into six equal portions and shape them into round balls. Place on a buttered baking sheet and flatten them with your hand.
Cover and let rise again in a warm area until they have doubled in size, about 30 minutes more. When they are almost doubled in size, preheat the oven to 350 degrees F. Beat the remaining egg in a small bowl and brush the tops of the rolls with the egg. Bake until golden brown, rotating halfway through, 10 to 15 minutes. Cool on a wire rack. For the ketchup: Turn the oven down to 250 degrees F. Cut the garlic in half crosswise and sprinkle with olive oil, salt and pepper. Wrap in foil and roast until soft, 35 to 40 minutes. Remove the garlic from the skins and mix into a paste. Reserve 1 tablespoon for the ketchup, and use remaining garlic for another use.
Whisk together the mayonnaise, mustard and roasted garlic in a bowl. Add the ketchup and vodka and mix until incorporated. This will keep for up to 6 days in the refrigerator.
For cooking the burgers: Heat a skillet over high heat or heat an outdoor grill to high. Sprinkle the patties with salt and pepper. Coat with the oil and sear or grill until medium rare, 3 to 5 minutes per side.
Slice the buns in half horizontally and brush with the melted butter. Toast in the skillet or on the grill. Arrange 8 pickle slices on each bottom bun and place a hamburger on top. Slather 1 to 2 tablespoons of spiked ketchup over the burger and set the top bun in place. Serve immediately with the remaining spiked ketchup on the side. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 8691,"Cinnamon Swirl Sour Cream, Maple Cream Cheese, Strawberry and Bacon Breakfast Cupcake 1 1/2 cups all-purpose flour 1 teaspoon baking powder 1 teaspoon baking soda 1/4 teaspoon salt 8 ounces salted butter 1 cup sugar 2 eggs 1 teaspoon vanilla extract 1 1/4 cups sour cream 1 tablespoon ground cinnamon 1/2 cup brown sugar, loosely packed Maple Cream Cheese Frosting, recipe follows Maple-Glazed Turkey Bacon, recipe follows 1 pound cream cheese 4 tablespoons maple butter or creamed honey 4-ounces strawberry jelly 1/4 cup fresh strawberries, hulled, and finely diced Maple-Glazed Turkey Bacon, recipe follows 1 (12-ounce) package turkey bacon 1/4 cup maple syrup 1 cup maple sugar Instructions: Preheat the oven to 325 degrees F. Line a mini cupcake or muffin pan with 24 mini cupcake liners or a regular-size cupcake or muffin pan with 9 cupcake liners. Sift the flour, baking powder, baking soda, and salt into a medium-size bowl. Set the bowl aside. In the bowl of an electric stand mixer, with a paddle attachment, cream the butter and sugar together, about 5 minutes. Scrape down the sides of the bowl, and then add the vanilla and one egg at a time, scraping down the sides of the bowl after each addition. Turn the mixer to the lowest speed, and add the flour mixture and sour cream, alternating between the 2, beginning and ending with the flour. Mix the cinnamon and brown sugar together in a small bowl and fold by hand into the batter. Do not fully mix into the batter, it should be swirled in. Fill 24 mini cupcake liners 1/2-full with batter and bake for 30 minutes or fill 9 regular-size cupcakes 3/4-full with batter and bake for 32 minutes, or until golden and baked through. Cool the cupcakes completely. To assemble: Generously frost the top of each cupcake with the maple cream cheese mixture. Chop the maple-glazed turkey bacon into a fine dice and divide evenly among the cupcakes, sprinkle over the frosting. Sprinkle the maple sugar on top of the bacon to resemble \sand. Whip the cream cheese and maple butter in the bowl of an electric mixer fitted with a whisk attachment until fully incorporated. Fold in, by hand, the jelly and fresh strawberries. Put the frosting into a pastry bag and cut 1/2-inch off the tip. Cook the bacon on the stove top in 2 nonstick skillets coated with olive oil spray, over medium heat, turning once, making sure the bacon is fully cooked. Turn the heat down and divide the maple syrup between the 2 skillets, drizzle the syrup over the bacon. Continue to cook, turning the bacon often, watching closely that the syrup does not burn. You want the bacon to be coated with the syrup and caramelized, but not soggy. Let cool. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 8692,"Rice and Black Bean Pilaf 1 cup brown rice, uncooked 2 1/4 cups low-sodium chicken broth 1 tablespoon olive oil 1 small onion, diced (1 cup) 2 cloves garlic, minced 2 teaspoons fresh chopped oregano or 1 teaspoon dried 1 stalk celery, finely diced 1 large carrot, finely diced 1 teaspoon ground cumin 1/2 teaspoon dried chili flakes 1 (15.5 ounce) can low-sodium black beans, drained and rinsed 2 teaspoons finely chopped parsley leaves Instructions: Place rice and chicken broth in a saucepot and bring to a boil. Reduce heat and cook rice, covered, until tender and all the liquid is absorbed, 30 to 35 minutes. Remove from heat, uncover, and fluff with a fork. Heat the oil in a large saute pan over medium-high heat. Add onions and cook until onions are soft and translucent, about 5 minutes. Add garlic, oregano, celery, carrot, cumin and chili flakes and cook, stirring occasionally, until carrots are tender but not mushy, about 6 minutes. Stir in black beans and cook until just warmed through, about 1-2 minutes. Combine onion-black bean mixture and hot rice in a serving bowl and toss to combine. Garnish with parsley. Excellent source of: Protein, Fiber, Vitamin A, Niacin, Vitamin K, Manganese, Phosphorus Good source of: Thiamin, Vitamin B6, Vitamin C, Copper, Iron, Magnesium, Potassium, Selenium ","[Sauvignon Blanc, Pinot Grigio, Vermentino, Tempranillo]" 8693,"Clam Chowder 16 cherrystone clams, fresh, in the shell 2 cups fish stock 1 strip bacon, julienne 1/4 cup onions, medium diced 1/4 cup celery, medium diced 1/2 cup Idaho potatoes, peeled, medium dice 1 sage leaf, fresh 1/4 teaspoon thyme, dried leaves 1 bay leaf 3 drops tobasco sauce 1/2 teaspoon white worcestershire sauce 1/2 cup evaporated skimmed milk 2 tablespoons arrowroot 1/4 cup scallions, sliced Chives, fresh, sliced Parsley, fresh, chopped Instructions: Steam the clams in the stock. Remove the clams, chop the meat, and reserve. Strain the steaming liquid through cheesecloth. Reserve. Render the bacon. Add the onions and celery and saute until transulent. Add the stock, potatoes, sage, thyme, bay leaves, tobasco and worcesterchire. Simmer until the potatoes are tender. Combine the evaporated skimmed milk and the arrowroot. Gradually stir this mixture into the soup and continue to simmer for a few minutes, until thickened. Add the scallions. Add the reserved chopped clams and fresh herbs just before serving. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 8694,"Almond Asparagus Shrimp on Steamed Rice 2 teaspoons vegetable oil 24 cleaned, peeled and deveined prawns
2 teaspoons minced garlic
1 cup chicken broth
2 tablespoons white sugar
A dash of salt A dash of white pepper 2 tablespoons mayonnaise
8 fresh asparagus, cut into 1-inch sections
1/2 cup sundried tomatoes 8 cups cooked steamed rice
2/3 cup sliced toasted almonds Instructions: Heat a large saute pan over medium-high heat. Add the vegetable oil. Lay the prawns in the pan slowly without splashing them in the oil. Add the garlic, then saute until the aroma of the garlic permeates and the prawns turn pink. Turn the heat to medium and slowly add the chicken broth, sugar, salt, white pepper and mayonnaise. Mix and saute all the ingredients until the sugar is clearly melted and the sauce is evenly combined and starts to boil. Add the asparagus and sundried tomatoes at this time and saute for another 30 seconds (making sure the sundried tomato is evenly cooked). Then pour over a bed of cooked steamed rice. Sprinkle the toasted almonds on top, and then serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 8695,"White Pizzas with Arugula 1 1/4 cups warm water (100 to 110 degrees) 2 packages dry yeast 1 tablespoon honey Good olive oil 4 cups all-purpose flour, plus extra for kneading Kosher salt 4 garlic cloves, sliced 5 sprigs fresh thyme 1/4 teaspoon crushed red pepper flakes Freshly ground black pepper 3 cups grated Italian Fontina cheese (8 ounces) 1 1/2 cups grated fresh mozzarella (7 ounces) 11 ounces creamy goat cheese such as Montrachet, crumbled 1/2 cup good olive oil 1/4 cup freshly squeezed lemon juice 8 ounces baby arugula Instructions: For the dough, combine the water, yeast, honey, and 3 tablespoons olive oil in the bowl of an electric mixer fitted with a dough hook. When the yeast is dissolved, add 3 cups of the flour, then 2 teaspoons salt, and mix on medium-low speed. While mixing, add up to 1 more cup of flour, or just enough to make a soft dough. Knead the dough for about 10 minutes until smooth, sprinkling it with the flour as necessary to keep it from sticking to the bowl. When the dough is ready, turn it out onto a floured board and knead it by hand a dozen times. It should be smooth and elastic. Place the dough in a well-oiled bowl and turn it to cover it lightly with oil. Cover the bowl with a kitchen towel and allow the dough to rise at room temperature for 30 minutes.
Meanwhile, make the garlic oil. Place 1/2 cup olive oil, the garlic, thyme, and red pepper flakes in a small saucepan and bring to a simmer over low heat. Cook for 10 minutes, making sure the garlic doesn't burn. Set aside. Preheat the oven to 500 degrees. (Be sure your oven is clean!)
Dump the dough onto a board and divide it into 6 equal pieces. Place them on a sheet pan lined with parchment paper and cover them with a damp towel. Allow the dough to rest for 10 minutes. Use immediately, or refrigerate for up to 4 hours. Press and stretch each ball into an 8-inch circle and place 2 circles on each parchment-lined sheet pan. (If you've chilled the dough, take it out of the refrigerator approximately 30 minutes ahead to let it come to room temperature.) Brush the pizzas with the garlic oil, and sprinkle each one liberally with salt and pepper. Sprinkle the pizzas evenly with Fontina, mozzarella, and goat cheese. Drizzle each pizza with 1 tablespoon more of the garlic oil and bake for 10 to 15 minutes, until the crusts are crisp and the cheeses begin to brown.
Meanwhile, for the vinaigrette, whisk together 1/2 cup of the olive oil, the lemon juice, 1 teaspoon salt, and 1/2 teaspoon pepper. When the pizzas are done, place the arugula in a large bowl and toss with just enough lemon vinaigrette to moisten. Place a large bunch of arugula on each pizza and serve immediately. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 8696,"Broccoli and Almond Salad 2 cups torn mixed salad greens 1/4 cup small broccoli florets 1/4 cup red pepper strips 1/4 cup cherry tomatoes 2 Tbsp. shredded carrots 1 Tbsp. PLANTERS Slivered Almonds 2 Tbsp. KRAFT Ranch Dressing Instructions: PLACE all ingredients except dressing on serving plate. DRIZZLE with dressing just before serving. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 8697,"Black Risotto con Seppiolini (Risotto with Small Cuttlefish) 1/3 cup olive oil 1 small onion, chopped 1 clove garlic 17 (1/2-ounce each) cuttlefish, cleaned and cut into strips and ink sac saved Salt and pepper, to taste 1 cup dry white wine 3 cups fish stock 1 1/3 cups vialone nanno rice 2 tablespoons unsalted butter Instructions: Heat large pot with oil. Add onion and garlic and saute over medium heat. When garlic browns, remove and discard. Add cuttlefish. Season with salt and pepper and cook for a few minutes. Add wine. Raise heat and allow wine to evaporate. Squeeze black ink sac into casserole with 2 to 3 tablespoons water. Cook for 20 minutes. In the meantime, cook risotto by heating oil, adding onions and saute for 3 minutes add rice to casserole and continue cooking. Add stock gradually, mixing continuously until rice is cooked. Add butter and mix well. Add Allow to set a couple of minutes before finishing with seppiolini. ","[Chardonnay, Vermentino, Sauvignon Blanc, Albari?o]" 8698,"Zucchini-Almond-Fig Quick Bread with Chocolate Glaze 1/2 cup melted unsalted butter or vegetable oil, plus more melted butter, for the pan 1 1/4 cups all-purpose flour 3/4 cup granulated sugar 1 teaspoon baking powder 1 teaspoon kosher salt 1/2 teaspoon baking soda 1/2 teaspoon ground cinnamon 1/2 teaspoon freshly grated nutmeg 1 cup chopped dried figs 3/4 cup chopped toasted almonds 1/2 cup plain yogurt or sour cream 1 teaspoon pure vanilla extract 2 large eggs 1 teaspoon grated lemon or orange zest, optional 1 cup shredded zucchini, excess moisture squeezed out 1 cup confectioners' sugar 2 tablespoons unsweetened cocoa 2 tablespoons milk 1/4 teaspoon pure vanilla extract Pinch of fine salt Instructions: For the quick bread: Preheat the oven to 350 degrees F. Lightly brush one 9-by-5-by-3-inch loaf pan or three 6-by-3-by-2-inch mini loaf pans with melted butter and set aside. Combine the flour, granulated sugar, baking powder, salt, baking soda, cinnamon and nutmeg in a medium bowl. Add the dried figs and almonds and toss together. Set aside. Whisk together the melted butter, yogurt, vanilla extract, eggs and grated zest if using in a small bowl. Stir in the shredded zucchini. Fold this mixture into the flour mixture until just incorporated. Transfer the batter to the prepared loaf pan(s). Tap the bottom on a hard surface a few times and smooth the top. Bake until a toothpick inserted in the center comes out clean, 55 to 60 minutes for the regular loaf and 35 to 40 minutes for the minis. Transfer to a wire rack to cool for 30 minutes, then turn the bread out and let cool completely on the rack. For the chocolate glaze: Whisk together the confectioners' sugar, cocoa, milk, vanilla extract and salt in a small bowl. Pour the glaze over the bread and allow to set at room temperature, 15 to 20 minutes. Store in an airtight container for up to 1 week. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 8699,"Stout-Marinated Steak Tips 5 pounds beef flap meat
4 ounces soy sauce
4 ounces Worcestershire sauce
1 cup molasses
1 pound brown sugar
1 tablespoon red pepper flakes
1 teaspoon freshly ground black pepper
5 or 6 cloves garlic, smashed
2 cans stout (recommended: Guinness) Instructions: Trim the silver skin and icky fatty parts from your flap meat, then cut into 3- or 4-ounce chunks, or whatever size you like. Place in a container with a tight-fitting lid; don't forget to leave extra space for the marinade. In a large bowl, whisk together the soy sauce, Worcestershire sauce, molasses, brown sugar, red pepper flakes, black pepper and garlic. Add the stout; be careful, it will foam a bit. There is really no need to add salt--the soy and Worcestershire are plenty salty.
Pour the marinade over the beef tips and stir gently to evenly coat. (If you don't use all the marinade, it will keep, refrigerated, in an airtight container for up to 2 weeks.) Refrigerate the meat for 8 hours or overnight; it will keep for up to 4 or 5 days. Cook as desired. ","[Dark Horse Pinot Noir, Cabernet Sauvignon, Syrah, Zinfandel]" 8700,"Pantherfanz BBQ Pork Shoulder 1 (12 to 14-pound) Boston butt pork shoulder Old South State Paint, recipe follows Pantherfanz Red-Zone Dry Rub, recipe follows Flat beer, as needed Carolina Border BBQ Sauce, recipe follows
2 cups Dijon mustard 1 cup minced parsley leaves 1/2 cup dried rosemary leaves, crushed 1/4 cup coarsely ground black pepper 3/4 cup Spanish paprika 1/4 cup coarsely ground black pepper 1/4 cup salt 1/4 cup sugar 1/4 cup cocoa powder 2 tablespoons chili powder 2 tablespoons garlic powder 2 tablespoons onion powder 2 teaspoons cayenne pepper 1 cup yellow mustard 1 cup apple cider vinegar 1/4 cup sugar 1/4 cup light brown sugar 1/4 cup water 2 tablespoons chili powder 1 tablespoon Worcestershire sauce 1 teaspoon black pepper 1 teaspoon white pepper 1/4 teaspoon cayenne pepper 1/2 teaspoons soy sauce 2 tablespoons butter Instructions: Thoroughly wash the pork shoulder in cold water and pat dry. Cover the entire shoulder with a thin layer of the Old South State Paint using a basting brush. Coat the pork shoulder with the Pantherfanz Red-Zone Dry Rub. Refrigerate for 24 hours. Prepare smoker; heat to 300 degrees F. Place the pork shoulder in the smoker. Place a cast iron skillet underneath the pork filled 3/4 of the way with flat beer. Add more beer as it evaporates. Cook for about 2 hours. When the internal temperature of the pork reaches 150 degrees F, reduce the temperature of the smoker to 225 degrees F and cook for an additional 3 hours. When the internal temperature of the pork reaches 175 degrees F, reduce the temperature of the smoker to 210 degrees F, and continue to cook the pork until it reaches an internal temperature of 190 degrees F. Serve with Carolina Border BBQ Sauce. Total cooking time averages 30 minutes a pound. Mix all together and refrigerate in an airtight container.
Mix all ingredients together and store in an airtight container.
Mix together all ingredients except the soy sauce and the butter. Place in a saucepot and bring to a boil. Reduce heat and simmer for 30 minutes, stirring occasionally. Add soy sauce and butter and reduce for 10 minutes.
","[Cabernet Sauvignon, Merlot, Pinot Noir, Zinfandel]

" 8701,"Creamy Matzo-Apple Kugel 2 tablespoons plus 2 teaspoons unsalted butter 4 McIntosh apples, peeled, cored, and cut into 3/4-inch slices, 1/4-inch thick
1/2 cup raisins 1/2 cup sliced blanched almonds 10 squares plain unsalted matzo 4 eggs, beaten 2 cups sour cream 1/2 cup whipped cream cheese 3/4 cup sugar 1 teaspoon cinnamon 1/2 teaspoon salt Softened butter for greasing pan Confectioners' sugar Instructions: Melt 2 tablespoons of the butter in a large skillet and saute apple slices on high heat, stirring occasionally, until soft and lightly browned. Remove to a large bowl with a slotted spoon. Add 2 teaspoons butter to the skillet, lower heat to medium, and quickly saute raisins and almonds, stirring constantly. Be careful not to burn them. Add to bowl with apples, and set aside.
Preheat oven to 350 degrees. Place matzo squares in another large bowl, and run cool water over them to soften. Crumble the matzo, and drain in a colander. Return drained matzo to bowl.
Combine eggs with matzo and stir well. In another bowl, mix sour cream and cream cheese thoroughly. Then add it to the matzo mixture, along with sugar, cinnamon, salt, and fruit-nut mixture. Mix all ingredients thoroughly.
Grease a 10-inch square Pyrex baking pan (or similar) with butter (use quite a bit), pour mixture into pan, and bake for 50 minutes or until top is a light golden brown. Let cool on counter. Loosen sides with a knife, place a large platter over the baking pan, and carefully turn the kugel out onto the platter. If any pieces stick in the pan, just put them in place. When cooled, sprinkle top with confectioners' sugar (best done through a sieve or sifter). YOu can serve this kugel warm (not hot) or at room temperature, but we like it best chilled in the refrigerator with the confectioners' sugar added just prior to serving. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 8702,"Gin and Juice 1/2 teaspoon sugar 4 to 5 basil leaves, plus 1 sprig, for garnish 2 ounces gin 4 ounces Strawberry-Apple Juice, recipe follows Club soda, for serving 2 cups strawberries, tops removed 1 medium Red Delicious apple, peeled and cored Instructions: Add the sugar and basil leaves to an old-fashioned glass and muddle gently. Fill the glass with ice, add the gin and stir. Add the Strawberry-Apple Juice and stir. Top with club soda, garnish with the basil sprig and serve. Juice the strawberries, then the apple, following your juicer's specific settings for each. Serve the juice immediately over ice, if desired.
","[Gin, Prosecco, Cava, Ros]" 8703,"Creole Cafe Brulot Peel of 2 lemons Peel of 1 orange 6-inch cinnamon stick, broken in half 10 whole cloves 6 teaspoons sugar 3/4 cup brandy 1/4 cup Mandarine Napolean liqueur 1/4 cup white Curacao 3 cups hot strong coffee made in the Creole manner Instructions: Cut the lemon and orange peel into long strips, removing as much of the white pith as possible. Place the peels, along with the cinnamon, cloves and sugar, in a brulot bowl or chafing dish over a lighted alcohol burner. Mash the ingredients with the bowl of a ladle. Then slowly add the brandy and liqueurs, stirring until the sugar dissolves. After the liquid has warmed, carefully light it. Slowly add the hot coffee, stirring constantly until the flame goes out. Serve in hot brulot cups or demitasse cups. ","[Rhone Blends, Cognac, Port, Sherry]" 8704,"Prosciutto and Pita Triangles 2 pita bread slices 5 oz. chevre cheese 1 cup California seedless grapes, halved 3 oz. prosciutto ham, sliced into 1-inch strips 3 tablespoon fresh oregano leaves, chopped Instructions: Cut each pita bread into six triangular pieces. Mound 1 rounded teaspoon of cheese on each piece of pita. Arrange two or three grape halves on the cheese. Top with a slice of prosciutto ham and sprinkle with oregano. Garnish each with two grape halves. Nutritional Stats: Calories 66; Protein 4.1g; Fat 2.6; Calories from Fat 35%; Carbohydrate 6.8g; Cholesterol 7.8mg; Sodium 219mg. ","[Chardonnay, Vermentino, Sauvignon Blanc, Ros]

Given the following recipe, provide the wine types that would pair well with the recipe. Return a list of the wine types only. recipe: Baked Salmon with Lemon and Herbs 1 salmon fillet (6 oz.) Zest of 1 lemon 2 tbsp. olive oil 2 tbsp" 8705,"Townline BBQ Sauce 1/4 pound butter 3/4 cup minced onion 1/2 cup minced garlic 2 lemons, zested 5 tablespoons freshly squeezed lemon juice 4 1/4 cups ketchup 1 cup tomato juice 3/4 cup light brown sugar 6 tablespoons molasses 1/2 cup Worcestershire sauce 1/2 cup chili powder 4 tablespoons white wine vinegar 1 1/2 tablespoons chipotle puree Pinch kosher salt Instructions: Melt the butter in a large heavy-bottomed pot or Dutch oven over medium heat. Add the onion and cook for 5 minutes. Add the garlic and cook for an additional 5 minutes. Stir in the lemon zest, lemon juice, ketchup, tomato juice, brown sugar, molasses, Worcestershire sauce, chili powder, vinegar, chipotle puree, salt and 3 cups water and bring to a boil. Lower the heat and simmer for 30 minutes, stirring frequently. ","[Zinfandel, Malbec, Syrah, Rioja]" 8706,"Spicy Beer-y Bloody Mary 3/4 cup chilled tomato juice 1 teaspoon Worcestershire sauce 1/2 teaspoon prepared horseradish 1/4 to 1/2 teaspoon hot sauce, such as Tabasco 3/4 teaspoon chili powder 2 ounces vodka 1 ounce fresh lemon juice 1/4 teaspoon freshly ground black pepper 1 tablespoon Kosher salt One 12-ounce bottle chilled brown ale, such as Newcastle 4 Spanish olives 2 cornichons Special Equipment: 2 small, decorative skewers Instructions: Stir together the tomato juice, Worcestershire sauce, horseradish, hot sauce, 1/2 teaspoon of the chili powder, the black pepper, vodka and lemon juice in a spouted liquid measuring cup. Combine the remaining 1/4 teaspoon chili powder and the salt in a small shallow bowl. Wet the rim of two highball cocktail glasses and dip into the salt mixture to coat evenly. Pour half of the tomato juice mixture into each glass and top each with half of the ale. Garnish each cocktail with two olives and a cornichon on a skewer. From Food Network Kitchens ","[Zinfandel, Syrah, Merlot, Tempranillo]" 8707,"Duck and Potato Pierogies 1 cup sour cream 1 tablespoon kosher salt
2 eggs
4 cups all-purpose flour, or more as needed
1 quart kosher salt 1 quart sugar
1 quart light brown sugar
1 cup sumac
6 duck legs
6 tablespoons juniper berries, crushed
1/2 cup garlic cloves, crushed
1 bunch or 4 ounces fresh thyme
2 quarts schmaltz
2 carrots, cut into quarters 2 large stalks celery, cut into quarters
1 large yellow onion, cut into quarters
2 bay leaves
1 tablespoon whole mixed peppercorns
5 large russet potatoes, peeled and cubed Kosher salt 1 cup thinly sliced green onions (green part only)
3 tablespoons cornstarch
Pierogi Sauce, recipe follows 8 to 9 Roma tomatoes, quartered 4 tablespoons olive oil
1 tablespoon chopped garlic 1 tablespoon kosher salt
1/2 tablespoon dried basil
1/2 tablespoon dried oregano
1 teaspoon coarse ground pepper
1/2 cup tomato paste
1/4 cup reserved duck fat 3 cups quartered button mushrooms
3 cups quartered shiitake mushrooms
2 cups carrots, cubed and blanched until tender in reserved stock
1 cup celery, cut into 1/2-inch segments and blanched until tender in reserved stock
1 cup yellow onion, diced and blanched until soft in reserved stock
1 quart duck stock
Instructions: For the pierogi dough: Add sour cream, salt, eggs and 1 cup water to a 4-quart or larger mixer with a dough hook attachment. Mix on medium to low speed until thoroughly combined. Turn speed to low and slowly add the flour in 1-cup increments. Push down dough on sides of the bowl with a rubber spatula. Allow each cup to thoroughly mix in before adding the next cup. Add last cup slowly. Dough should begin to pull away cleanly from the sides and bottom of the bowl. If it doesn't, slowly add more flour until it does. If your dough is too dry, add a little water to moisten. Once dough pulls away cleanly from the sides and bottom of the bowl, allow the dough hook to knead the dough until lightly tacky and soft, about 4 minutes. Wrap dough in plastic wrap and refrigerate for at least 3 hours or up to overnight. For the duck confit: Mix salt, both sugars and sumac in a large mixing bowl by hand until thoroughly combined. Pat dry duck legs and rub with crushed juniper berries and crushed garlic. Set legs aside. Cover the bottom of a deep-walled baking dish large enough to hold the legs in a single layer with 1 quart of the salt-sugar mixture, ensuring that the bottom of the dish is covered (add more mixture if necessary). Put half of the fresh thyme sprigs down on top of the mixture. Snugly fit the rubbed duck legs in the mixture in a single layer. Cover with any remaining garlic or juniper berries that may have fallen off during placement. Cover the duck legs with the remaining fresh thyme. Pack with remaining salt-sugar mixture until meat of the dug legs is completely covered. Cover with plastic wrap and refrigerate for 24 hours. Remove duck legs from refrigerator and gently rinse each leg over a sink running cold water. Pat dry with paper towels and set aside. Place duck legs in a pot on stovetop and cover with schmaltz. Simmer on low heat until the meat pulls easily from the bone, about 2 hours. Pull duck legs from pot and allow to cool. Reserve oil. Pull the meat from the bone and rough chop the duck leg meat. Reserve the bones. For the duck stock: Place reserved bones in a 4- to 6-quart stockpot with the carrots, celery and onion. Add enough water to cover the bones and vegetables (about 4 quarts), then add the bay leaves and peppercorns. Bring just to boil and immediately adjust heat to low. Allow to simmer on low for 3 to 4 hours. Strain off bones and vegetables, reserving the dug leg stock. For the pierogies: Cover potatoes with 1 quart duck stock or enough stock to cover. Bring potatoes to a boil, then immediately lower heat to medium. Simmer the potatoes until they are fork tender, about 20 minutes. Strain and spread on a sheet tray. Sprinkle potatoes with 1/2 tablespoon kosher salt and allow to cool. Place potatoes and chopped duck leg meat in a mixing bowl. Add 1/4 cup reserved oil from the duck leg confit and fold in green onions. Taste filling and adjust seasoning if necessary. Remove dough from refrigerator and allow to rest at room temperature for 15 minutes. Unwrap and quarter the dough with a bench scraper. Cover the remaining 3 quarters of dough with a towel while you work on the first quarter. Roll the dough on a floured surface into an even sheet about 1/8-inch thick. Cut out dough discs using a 3- to 4-inch biscuit cutter. Combine cornstarch and 1 cup water in a bowl. Moisten each disc with a thin layer of the cornstarch slurry. Place a heaping tablespoon of filling into the center of each disc. Gently pick up each disc by the sides, then pinch the dough around the filling. Pinch dough closed, sealing the filling inside. Place filled pierogies on a generously-floured sheet tray. Bring large pot of salted water to a boil. Working in batches, gently place the pierogies in the boiling water. Return water to a boil and allow pierogies to boil until floating and warmed through, 10 to 15 minutes. Pull pierogies from the water and allow to dry slightly. (At this point you may refrigerate or freeze any pierogies you aren't planning on using.) Prepare a saute pan over medium-high heat with 2 tablespoons of the reserved oil from the duck leg confit. Carefully fry the pierogies until the sides are light brown and crusty. Serve with Pierogi Sauce. For the roast tomato ketchup: Preheat the oven to 350 degrees F. Toss tomatoes with oil, garlic, salt, basil, oregano and pepper and place on a sheet tray. Roast until tomatoes are half their size and browned, about 1 hour. Puree tomatoes and any remaining liquid in a food processor with tomato paste until smooth. Store in an airtight container in the refrigerator. For the sauce: Prepare a large saucepan at medium-high heat. Add duck fat to saucepan. Saute mushrooms in saucepan until browned, 15 to 20 minutes. Add 3 tablespoons roast tomato ketchup (save the remainder for another use) and lightly brown the ketchup, 3 minutes. Add blanched carrots, celery, onion and duck stock. Bring to a boil, then simmer over medium heat until reduced by half. Season to taste. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 8708,"Baked Parm Green Bean Fries 1 large egg 1/2 cup grated Parmesan 1/2 teaspoon garlic powder
Kosher salt and freshly ground black pepper
8 ounces green beans, stem ends removed
Instructions: Preheat the oven to 400 degrees F. Line 2 baking sheets with parchment paper. Beat the egg in a shallow dish with 1 tablespoon water. In another shallow dish, stir together the Parmesan, garlic powder and some salt and pepper. Dip the green beans first in the egg mixture, rolling them to fully coat. Using a fork, gently transfer the green beans to the cheese mixture and roll to evenly coat them on all sides with the cheese. Transfer the green beans to the prepared baking sheets, making sure the beans are in a single layer and not touching. Bake until golden brown and crisp-tender, about 10 minutes. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 8709,"Deviled Egg Salad Club Sandwich 8 slices thick-cut bacon 8 large eggs
1/2 cup mayonnaise
1/4 cup finely chopped sweet onion
3 tablespoons sweet relish
1 tablespoon Dijon mustard
1/2 teaspoon paprika
1 celery stalk, very finely chopped
Kosher salt and freshly ground black pepper
12 slices white bread, lightly toasted
About 4 leaves green-leaf lettuce, torn in half
2 medium tomatoes, sliced
Instructions: Preheat the oven to 400 degrees F. Line a rimmed baking sheet with foil and place a rack on top. Arrange the bacon on the rack in a single layer. Bake until browned and crisp, 20 to 25 minutes. Let cool, then break the bacon in half. Meanwhile place the eggs in a large saucepan and cover with cold water by 1 inch. Bring to a boil over medium-high heat. Boil for about 30 seconds, then turn off the heat, cover the pan and let stand 20 minutes. Drain, add cold water and let stand in the cold water for 5 minutes. Drain, peel the eggs and chop. Combine the eggs with the mayonnaise, onion, relish, Dijon, paprika, celery, 1/2 teaspoon salt and pepper to taste in a bowl. Stir, mashing the eggs slightly, until very well combined. Season with additional salt and pepper. Lay out 4 slices of toast and top evenly with half of the egg salad, bacon, lettuce and tomato. Sprinkle the tomato with salt. Add another piece of toast to each and top with the remaining ingredients. Close the sandwiches with the last 4 pieces of toast. Use a sharp knife to trim the crusts from the sandwiches; cut in half diagonally. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 8710,"Filled Star Cookies 2 cups Crisco? All-Vegetable Shortening 1 cup sugar 1 1/2 tsps. vanilla extract 3 large egg yolks 1/3 cup orange juice 4 1/2 cups Pillsbury BEST? All Purpose Flour 1/2 tsp. salt Smucker's? Orchard's Finest? Pacific Mountain Strawberry Preserves Powdered sugar Instructions: BEAT shortening, sugar and vanilla in large bowl with electric mixer until blended. Beat in egg yolks and orange juice. Combine flour and salt. Mix in gradually until dough is soft. Add more flour if needed. Wrap in wax paper or plastic wrap. Refrigerate overnight. HEAT oven to 350 degrees F. ROLL out half of chilled dough at a time to about 1/4-inch thickness on a floured surface. Cut using a star cutter. Place on ungreased cookie sheets. Cut out centers of half the stars using a small round cutter. Repeat with remaining dough. Keep chilled until ready to use. BAKE 10 to 12 minutes. Cool on cookie sheets for 1 minute. Place on cooling racks to cool completely. Spread whole stars with preserves. Place stars with centers cut out on top. Sift with powdered sugar. ","[Chardonnay, Riesling, Moscato, Sauvignon Blanc]" 8711,"Homemade Yogurt 1 quart milk 1 cup half and half 1 tablespoon plain yogurt Instructions: Combine milk and half and half in a saucepan. Bring to a boil over low heat. Remove from heat and transfer to a clean bowl. Set aside to cool to 115 degrees F. Add yogurt and vigorously whisk. Cover bowl with plastic, then wrap well with heavy towels or a blanket. Set aside in a warm place for 6 to 8 hours, or longer according to taste. The longer yogurt sits, the more acidic it will become. Store in sealed containers in refrigerator. ","[Chardonnay, Riesling, Gewrztraminer]" 8712,"Crunchy Pork Chops with Tangy Dipping Sauce ? cup ketchup 1 tablespoon Worcestershire sauce 1 teaspoon soy sauce 1 large egg ? cup flour 1 cup panko breadcrumbs 4 (?-inch-thick) boneless center-cut pork chops (1 pound) Salt and pepper Canola oil, for frying Instructions:

1. In a small bowl, whisk the ketchup, Worcestershire sauce, and soy sauce and reserve.
2. In a shallow dish, beat the egg. Place the flour and crumbs in two separate shallow bowls. Sprinkle the pork with salt and pepper. Working with one piece at a time, dredge the pork in the flour to coat and shake off excess. Dip in the egg and let excess drip off. Finally, dredge in the panko until well coated. Transfer to a large clean plate. Repeat with the remaining ingredients.
3. Fill a large, heavy skillet with oil to a depth of ? inch. Heat over medium heat until hot but not smoking. Add two pork chops; do not crowd the pan. Cook until golden brown on the bottom, about 3 minutes, then carefully turn the pieces over. Cook until golden brown and cooked through, about 3 minutes, then transfer to paper towels to drain. Repeat with the remaining pork, adding and heating more oil if necessary. Serve the pork with the dipping sauce.
4. Once the stovetop is cool, wipe up any oil splatters or meat juices that may have spilled on the counter with Clorox? Disinfecting Wipes*. Rinse hands once complete. *Use as directed. For surfaces that may come in contact with food, a potable water rinse is required. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]

" 8713,"Thukpa 2 large tomatoes, coarsely chopped 1 1-inch piece fresh ginger, peeled with a spoon 4 garlic cloves, peeled 3 serrano chiles 2 teaspoons cumin seeds 2 tablespoons vegetable oil 1 pound boneless, skinless chicken thighs 2 quarts chicken stock 1 large carrot, peeled and coarsely chopped 2 red, yellow or orange bell peppers, coarsely chopped 1 cup coarsely chopped green beans 1 can (8 ounces) bamboo shoots, drained 1 cup shredded green cabbage 6 ounces thin rice noodles Juice of 1 lemon Kosher salt Finely chopped scallions Bean sprouts Instructions: In a food processor, combine the tomatoes, ginger, garlic, serranos, cumin and oil and process until smooth. Transfer the paste to a heavy-bottomed pot along with the chicken and cook over medium-high heat, stirring occasionally, until aromatic, 3 to 4 minutes. Add the stock and bring to a boil. Reduce the heat to medium and add the carrot, bell peppers, beans, bamboo shoots and cabbage. Cover the pot halfway and simmer until the vegetables are tender and the chicken is cooked through, 20 to 25 minutes. Using tongs, transfer the chicken to a plate. Once it is cool enough to handle, tear it into bite-sized pieces and return it to the pot. Add the noodles and lemon juice and simmer until the noodles are tender, 4 to 6 minutes. Season with salt. Spoon the thukpa into bowls, garnish with scallions and bean sprouts and serve very hot. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 8714,"Grilled Lamb Kebabs 1 large onion, quartered 1 1/2 teaspoons dried oregano 1 teaspoon ground cumin Kosher salt and freshly ground pepper 1 1/2 pounds lamb loin, trimmed and cut into 2-inch cubes (about 30 pieces) Vegetable oil, for the grill Flaky salt, for sprinkling Tzatziki, for serving
Instructions: Puree the onion in a food processor until smooth. Strain through a fine-mesh sieve over a medium bowl. Whisk the oregano, cumin and 1/2 teaspoon each kosher salt and pepper into the onion juices. Add the lamb; toss. Cover and refrigerate at least 1 hour or overnight. Preheat a grill to medium high and oil the grates. Remove the lamb from the marinade and thread onto 4 metal skewers. Grill, turning occasionally, about 8 minutes for medium doneness. Sprinkle with flaky salt and serve with tzatziki.
","[Syrah, Malbec, Tempranillo, Garnacha]" 8715,"Pizzeria Luigi - Mona Lisa Pizza 1/2 ounce active dry yeast 1 1/2 cups warm water Pinch salt 3 1/2 cups all-purpose flour 18 ounces pizza dough 14 ounces pizza sauce (oregano, salt, black and red pepper, granulated garlic, Parmesan and basil) 13 ounces whole milk mozzarella cheese 3 ounces sliced sausage 3 ounces sliced pepperoni 4 ounces sliced mushrooms 4 ounces sliced red onions 5 ounces sliced green pepper 3 ounces sliced black olives Instructions: Sprinkle the yeast into a medium bowl containing 1 1/2 cups warm water (100 to 115 degrees F) and stir until yeast dissolves. Let the yeast activate for 2 to 5 minutes. Add salt and 2 cups of flour and stir until blended. Add another 1 1/2 cups of flour and blend until too stiff to stir with a spoon. Cut dough in half to get 2 (18-ounce) (1 ounce per inch) pieces. If you like a thick crust, increase the amount of dough per inch or reduce the size of the pizza to a 14 or 16-inch pie. With the dough in both hands knead (turn it inside itself so knuckles touch) to get some air pockets out and to get a round shape. Knead about 7 times. (Don't knead too hard or the dough will rip at the top). At the bottom of the dough ball seal it by twisting the dough so that it is round on top and flat and sealed on the bottom. Place the dough in a clean bowl (if dry, sprinkle with a little water), and cover the bowl with plastic wrap. Let the dough sit for between 30 to 60 minutes until it almost doubled in size. Put the dough in the refrigerator for 1 hour after it rises to gain elasticity. Preheat oven to 500 degrees F. Put the dough on a floured surface and push down on it with your fingertips to get rid of any bubbles. Use a rolling pin to flatten the dough to the size you choose. Transfer the dough to an oiled pizza pan or baking sheet. Or if you have a baking stone, sprinkle wooden pizza peel with flour, place dough on top and transfer directly to the stone. Add sauce, cheese, and toppings as desired. Keep toppings an inch away from the edge of the pie. Cook pizza for approximately 15 minutes or until the crust is golden brown. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 8716,"Grilled Rack of Pork With Cabbage 1 6-pound center-cut rack of pork (not frenched) Kosher salt 1 1/2 cups julienned carrots 1 1/2cups julienned peeled celery root 3/4 cup white wine vinegar 3 cloves garlic, smashed 1 jalapeno pepper, halved lengthwise 1 bay leaf 1 sprig fresh dill 1 tablespoon sugar 4 tablespoons extra-virgin olive oil 1 onion, finely chopped 1 small head green cabbage (about 2 pounds), shredded 1 cup hard cider 1 teaspoon whole-grain mustard Instructions: Start a day ahead: Season the pork liberally with salt, cover and refrigerate overnight. Make the pickled vegetables a day ahead, too: Bring a pot of salted water to a boil. Add the carrots and celery root and cook until just wilted, about 1 minute. Drain and run under cold water. Bring the vinegar, garlic, jalapeno, bay leaf, dill, sugar, 1 tablespoon salt and 3/4 cup water to a boil in a saucepan. Remove from the heat and add the carrots and celery root. Let cool, then transfer the vegetables and liquid to a container and refrigerate overnight. The next day, make the cabbage: Heat 2 tablespoons olive oil in a pot over medium-high heat. Add the onion and 1/2 teaspoon salt; cook, stirring, until softened, 5 minutes. Add the cabbage and cider and cook, stirring, until the cabbage is crisp-tender, 10 to 15 minutes. Drain the pickled carrots and celery root; discard the garlic, jalapeno, bay leaf and dill. Add the pickled vegetables to the cabbage and cook 2 minutes. Remove from the heat, stir in the mustard and season with salt. Let cool. Remove the pork from the refrigerator and let stand 30 minutes. Preheat a grill to high and allow the grate to get hot (on a charcoal grill, spread the coals over half the grill; on a gas grill, preheat the burners on one side). Brush the pork with the remaining 2 tablespoons olive oil. Grill directly over the heat, turning to sear on all sides, about 15 minutes. Move to the cooler side of the grill, cover and cook until a thermometer inserted into the thickest part registers 145 degrees F, 45 minutes to 1 hour. Let the pork rest 5 to 10 minutes, then slice into chops and serve with the cabbage. ","[Chardonnay, Pinot Noir, Sauvignon Blanc, GSM]

" 8717,"Wedding Cake Place Cards 1 package sugar cookie dough 1 bottle champagne extract 2 cups powdered sugar Food coloring Edible silver candies Water 2 bunches grapes, cut into 10 small bunches 4 egg whites, lightly beaten* 2 cups sugar Cellophane bags Silver ribbon Cookie cutter in wedding cake shape Instructions: Preheat oven to 350 degrees F. Combine dough with a few drops of extract and 1/4 cup of the powdered sugar. On a floured cutting board, roll out dough to 1/4-inch thick. Using cookie cutter cut out shape of wedding cake and place on ungreased cookie sheet. Bake cookies for 12 to14 minutes, until golden brown. Let cool. In a small bowl, combine remaining powdered sugar with a little water. Whisk until combined. Consistency can be adjusted with more water or sugar. Using food coloring, create white icing and green icing. Transfer each to a separate piping bag with fine tip; create an outline of white icing around perimeter of cookie. When perimeter has dried, fill in center of cookie with green icing. Write guests' names on cookies and accent with silver and/or gold nonpareils. Let cookies set for 4 to 6 hours and then transfer to a cellophane bag, taking care not to smear writing. Tie with ribbon. To add an extra accent, dip grapes in egg whites and shake off. Dip into sugar and let dry. Attach grapes to ribbon. ","[Chardonnay, Riesling, Moscato, Sparkling Brut]" 8718,"Buttery Herbed Potatoes 1 1/2 pounds russet potatoes, (about 2 potatoes) diced into 1/3-inch pieces 1 onion, diced Salt and coarse ground black pepper
6 tablespoons unsalted butter, chilled and cubed
4 small sprigs rosemary
Instructions: Adjust an oven rack to the lower third of the oven and preheat the oven to 450 degrees F. Lay 2 large sheets of aluminum foil on a sheet pan. In a large bowl, combine the potatoes, onion, 1 1/2 teaspoons salt and 1/4 teaspoon pepper. Use a rubber spatula to toss well to coat. Divide the mixture in the middle of each of the foil sheets. Dot with the cubes of butter and place the rosemary sprigs on top. Bring the edges of the foil up and around the potatoes and seal tightly. Place the packets on a baking sheet and roast, until the potatoes are tender, 30 to 35 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 8719,"Ho Bak Jun (Zucchini Pancake) 1 cup julienned zucchini 2 ounces sliced onions
1 ounce julienned carrot
1 egg
0.6 cup all-purpose flour
1/2 teaspoon salt
1 ounce soybean or vegetable oil Soy Dipping Sauce, recipe follows 2 tablespoons soy sauce 1 tablespoon chopped green onion
1 tablespoon chopped onion
1 tablespoon crushed red pepper
1 tablespoon sugar
1 tablespoon vinegar
1/4 teaspoon chopped garlic
1/4 teaspoon sesame seeds
1/4 teaspoon sriracha Instructions: Combine zucchini, onions and carrot. Add egg, flour, salt and 3 ounces water and mix well. Heat pan with oil on high heat for 30 seconds. Pour in the batter and cook until golden brown, 2 to 3 minutes. Flip it and cook the other side for 2 to 3 minutes. Serve hot with soy dipping sauce. Combine the soy sauce, green onion, onion, red pepper, sugar, vinegar, garlic, sesame seeds, sriracha and 1 tablespoon water in a mixing bowl. Mix for 30 seconds. ","[Sauvignon Blanc, Pinot Grigio, Riesling, Sparkling Shiraz]" 8720,"Chili Prawns 1/4 cup chicken stock or canned chicken broth 1/4 cup ketchup 2 tablespoons soy sauce 2 tablespoons rice vinegar 2 tablespoons sweet chili-garlic sauce 1 teaspoon vegetable oil 1 tablespoon minced garlic 1 teaspoon minced ginger 1 tablespoon minced shallot 1 fresh red or green jalapeno chili, stemmed and minced 3/4 pound large uncooked shrimp (about 16), shelled, tails left intact and deveined 1 egg, lightly beaten Instructions: Stir the chicken stock, ketchup, soy sauce, rice vinegar and sweet chili-garlic sauce together in a small bowl. Heat a wok over high heat until hot. Add the oil and swirl to coat the sides. Add the garlic, ginger, shallot and chili. Stir-fry until fragrant, about 20 seconds. Add the shrimp and stir-fry until they turn pink and curl slightly, 1 to 2 minutes. Pour the sauce mixture into the wok and stir-fry for 1 minute. While stirring in a circular motion, slowly pour in the beaten egg. This will create egg \flowers. Turn off the heat, scoop the contents of the wok onto a platter and serve immediately. ","[Sauvignon Blanc, Pinot Grigio, Vermentino, Albari?o]" 8721,"Sweet Potato Pudding 1 pound sweet potatoes, peeled and quartered 6 eggs, beaten 3/4 pound powdered sugar 3/4 cup butter, melted 1/2 teaspoon grated nutmeg 1/4 teaspoon lemon peel 1/4 cup brandy 1 tablespoon sugar Instructions: Boil sweet potatoes until very tender. Rub them, while hot, through a colander. Add the eggs, powdered sugar, butter, nutmeg, lemon peel, and brandy. Mix thoroughly and place in a medium Dutch Oven. Place on a bed of coals. Cook for 25 minutes or until firm. When done, sprinkle the top with sugar. ","[Chardonnay, Riesling, Moscato, Vinho Verde]" 8722,"Pan-Roasted Corn and Tomato Salad 1/4 pound bacon, chopped 1 small red onion, chopped 4 to 6 ears corn, stripped of their kernels (2 to 3 cups) Juice of 1 lime, or more to taste 2 cups cored and chopped tomatoes 1 medium ripe avocado, pitted, peeled and chopped 2 fresh small chilies, like Thai, seeded and minced Salt and black pepper 1/2 cup chopped fresh cilantro, more or less Instructions: Cook bacon in a large skillet over medium-high heat until it begins to render fat; add onion and cook until just softened, about 5 minutes, then add corn. Continue cooking, stirring or shaking pan occasionally, until corn begins to brown a bit, about 5 more minutes; remove from heat and let cool for a few minutes. Drain fat if you wish. Put lime juice in a large bowl and add bacon-corn mixture; then toss with remaining ingredients. Taste, adjust the seasoning and serve warm or at room temperature. ","[Chardonnay, Sauvignon Blanc, Vermentino, Tempranillo]" 8723,"Grilled Pineapple 1 large ripe golden pineapple, peeled, cored and cut into 8 to 10 wedges Good olive oil 1/4 cup honey Instructions: Prepare a charcoal grill with a single layer of hot coals. When the grill is ready, brush the pineapple wedges lightly with the oil and place them on the grill. Cook for 6 to 8 minutes per side until nicely charred and lightly colored. Remove to a serving plate and drizzle with honey. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 8724,"Perfectly Grilled Steak 4 1 1/4-to-1 1/2-inch-thick boneless rib-eye or New York strip steaks (about 12 ounces each) or filets mignons (8 to 10 ounces each), trimmed 2 tablespoons canola or extra-virgin olive oil Kosher salt and freshly ground pepper Instructions: About 20 minutes before grilling, remove the steaks from the refrigerator and let sit, covered, at room temperature. Heat your grill to high. Brush the steaks on both sides with oil and season liberally with salt and pepper. Place the steaks on the grill and cook until golden brown and slightly charred, 4 to 5 minutes. Turn the steaks over and continue to grill 3 to 5 minutes for medium-rare (an internal temperature of 135 degrees F), 5 to 7 minutes for medium (140 degrees F) or 8 to 10 minutes for medium-well (150 degrees F). Transfer the steaks to a cutting board or platter, tent loosely with foil and let rest 5 minutes before slicing. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 8725,"Banana Pudding 1 quart heavy cream 1/4 cup cold water 2 tablespoons cornstarch 1 cup sugar 2 tablespoons vanilla extract 1/4 cup Amaretto liqueur 1/4 cup banana liqueur 4 egg yolks 1 box vanilla wafers 6 ripe bananas, sliced Instructions: In a medium sized heavy bottomed saucepan bring heavy cream to a boil. Reduce heat. Mix together water and cornstarch until you have a slurry and whisk into the hot cream. Add sugar, vanilla, and liqueurs. Whisk continuously. Add egg yolks and continue to vigorously whisk the mixture, making sure to not scramble the yolks. Let custard lighlty simmer for approximately 8 minutes. Remove from the heat. Using a medium casserole pan or bowl, layer wafers and bananas (alternating wafers and bananas). Wafers should be used for first and last layer. Pour custard over wafers and sliced bananas. Refrigerate allowing banana pudding to set. ","[Chardonnay, Riesling, Moscato, Sparkling wine]" 8726,"Kataifi-Wrapped Prawns with Lemon Oil 1 1/2 tablespoons olive oil 1 tablespoon lemon peel, grated 4 large shrimp, cleaned and deveined 2 ounces kataifi dough 1 teaspoon lemon oil 2 tablespoons papaya relish (no recipe available) Instructions: In a small bowl combine olive oil and grated lemon peel. Let sit overnight. Strain mixture using a fine sieve.
Preheat oven to 400-degrees. Lightly coat a sheet pan with canola oil. Slice shrimp 3/4 of the way lengthwise to butterfly. Roll flat in 1/2-ounce kataifi dough. Bake for 5 to 7 minutes or until kataifi turns light brown.
Serve with 1-teaspoon lemon oil and 2 tablespoons papaya relish. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 8727,"Basic Cooked Wheat Berries 2 cups wheat berries 4 cups water 2 tablespoons salt Instructions: Place all ingredients into a pressure cooker and cook on high heat until hissing begins and pressure rises. Lower heat to maintain hissing and cook for 45 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling]" 8728,"Sauteed Broccoli Rabe 4 bunches (12 to 16 ounces each) broccoli rabe (rapini), stems trimmed 1/4 cup olive oil 3 garlic cloves, chopped 1/2 teaspoon crushed red pepper flakes 1/3 cup raisins Kosher salt 2 tablespoons pine nuts, toasted Instructions: Working in batches, cook the broccoli rabe in a large pot of boiling salted water until crisp tender, about 2 to 3 minutes per bunch. Transfer the broccoli rabe to a large bowl of ice water to cool. Reserve about 1/4 cup of the cooking liquid. Drain the cooled broccoli rabe and set aside. Heat the oil in a heavy large skillet over medium heat. Add the garlic and red pepper flakes, and saute until the garlic is golden, about 1 minute. Reduce heat to medium-low. Add the broccoli rabe and toss to coat. Add the reserved cooking water, the raisins, and cook until the broccoli rabe is heated through and the stems are tender, about 4 minutes. Season with salt, to taste. Toss the mixture with toasted pine nuts, serve immediately. ","[Barolo, Barbaresco, Dolcetto, Valpolicella]" 8729,"Indian Bread Omelet 2 tablespoon unsalted butter 4 large eggs, beaten
Splash whole milk
Kosher salt and freshly ground black pepper
1 tablespoon canned green chiles, optional
1 tablespoon jarred diced pimientos, optional
2 slices regular white bread
2 slices pepper jack cheese, optional
Ketchup or spicy mustard, for serving, as desired Instructions: Place a large (about 12-inch) nonstick skillet over medium heat, then add the butter and allow it to melt. Meanwhile, mix the eggs, milk, a pinch of salt and pepper, plus the green chiles and pimientos, if using, in a small pitcher. Pour into the skillet. Add the bread to the eggs, quickly coating the first side of the bread in the eggs (as you would French toast), then turn it over, placing it back in the eggs. Allow the eggs to almost set completely, about 2 minutes. Using a spatula, flip the whole omelet over in one motion. Top each piece of bread with the cheese, if using. Fold the side edges of the omelet over the bread, then flip one piece of the bread onto the other, creating a sandwich. Allow the bottom of the sandwich to become toasted and golden, about a minute, then flip the sandwich over and cook until the other side is nice and golden, an additional minute. Remove from the skillet and cut in half. Serve with ketchup or spicy mustard if desired. ","[Chardonnay, Sauvignon Blanc, Vermentino, Tempranillo]" 8730,"Honey Tangerine Martini 2 ounces Absolut Mandrin 3/4 ounce Campari 1 ounce freshly squeezed honey tangerine juice Orange peel strip to garnish Instructions: Shake all ingredients in an ice-filled mixing glass. Strain into chilled martini glasses. Garnish with orange peels. ","[Prosecco, Moscato, Sauvignon Blanc]" 8731,"Sausage Gravy 1 lb. Bob Evans Original Recipe Sausage Roll 1/4 cup all-purpose flour 2 cups milk Salt and black pepper to taste 8 prepared biscuits Instructions: Crumble and cook sausage in large skillet over medium heat until browned. Stir in flour until dissolved. Gradually stir in milk. Cook gravy until thick and bubbly. Season with salt and pepper. Serve hot over biscuits. Refrigerate leftovers.; ","[Chardonnay, Cabernet Sauvignon, Merlot, Pinot Grigio]" 8732,"Roasted Roma Tomato and Bison Stew 2 tablespoons olive oil 1 pound bison, cut into medallions 2 cups water 12 Roma tomatoes, cored 12 cloves garlic, peeled 1 3/4 cups coconut milk 1/2 teaspoon sea salt 1/2 teaspoon freshly cracked black pepper 1/2 teaspoon cayenne pepper 2 1/2 cups beef stock Instructions: Preheat the oven to 400 degrees F. In a stock pot on medium-high heat, add olive oil and sear bison until brown, about 5 minutes on each side. Pour in 2 cups water and cover with a lid. Reduce the heat to low and simmer until the bison is cooked and tender, about 1 hour. Cover the bottom of large baking dish with aluminum foil. Add the tomatoes and garlic and put it in the oven to bake for 35 minutes. Remove the baking dish from the oven and let cool. After it cools, add the tomatoes and garlic to a blender and blend until smooth. Pour the tomato mixture into the stock pot. Add the coconut milk, beef stock, salt, black pepper and cayenne pepper and let simmer over medium heat for 5 minutes. Transfer the stew to a large serving bowl or individual bowls and serve hot. ","[Malbec, Syrah, Tempranillo, Zinfandel]" 8733,"Pasta Frittata 1/4 cup olive oil 1/4 cup chopped fresh garlic 1 cup diced green peppers 1 cup diced red peppers 2 cups sliced mushrooms 2 teaspoons kosher salt 1 teaspoon white pepper 1 pound fresh spinach leaves 2 cups small diced ham 16 eggs 1/2 quart half-and-half 1 cup grated Parmesan, plus more, for garnish 8 ounces mozzarella, shredded 1/4 cup chopped basil 10 ounces spaghetti, cooked 1/4 cup chopped parsley Instructions: In a saute pan and over a high heat, add the olive oil, fresh garlic, red and green peppers, mushrooms, salt, and pepper. Let the mixture cook until vegetables are slightly softened, and then add the spinach and ham and let simmer for 5 minutes. Strain the mixture well and add it to a slightly greased 13- by 9-inch baking pan. In a separate bowl combine the eggs and half-and-half, and mix well with a wire whisk. Add the combination to the baking pan along with the Parmesan, mozzarella, fresh basil, and spaghetti. Mix all the ingredients together gently. Preheat the oven to 350 degrees F. Place the baking pan in the middle rack and cook for 25 to 30 minutes. Then remove the pan from the oven and let it stand for 5 minutes. Garnish the pasta frittata with Parmesan and fresh parsley and serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Chianti]" 8734,"Hot Peaches and Cream 4 peaches 1/3 cup elderflower liqueur (such as St. Germain) or sweet dessert wine 1 tablespoon unsalted butter 2 tablespoons plus 2 teaspoons demerara sugar 1/4 cup mascarpone cheese or sour cream Instructions: Preheat the broiler. Halve and pit the peaches, then lightly score the cut sides of each peach a few times with a knife. Combine the liqueur and butter in a medium ovenproof skillet over medium heat; cook, stirring, until the butter melts and the liquid just begins to simmer. Add the peaches, cut-side up, and cook until the bottoms begin to soften, about 4 minutes. Sprinkle each peach half with 1 teaspoon sugar and transfer the skillet to the broiler. Broil until the peaches brown in spots, about 3 minutes. Let cool slightly. Divide the peaches among plates and drizzle with the syrup from the skillet. Serve with the mascarpone. ","[Chardonnay, Riesling, Moscato, Vin Santo]" 8735,"Roasted Garlic and Herb Pork Hash 2 1/2 pounds pork butt, cut into 1 1/2-inch cubes (do not trim fat) Kosher salt and freshly ground black pepper
12 cloves garlic 1 large yellow onion, diced
10 sprigs fresh thyme
3 bay leaves
3 sprigs fresh rosemary
5 ounces your favorite beer
1 1/4 cups vegetable oil
3 tablespoons capers, rinsed and chopped
2 tablespoons finely chopped fresh parsley 1 tablespoon finely chopped fresh rosemary 3 tablespoons finely chopped red onion 3 tablespoons finely chopped scallions 2 teaspoons grated lemon zest
2 teaspoons lemon juice
1 medium butternut squash (3 pounds), cut into 1/2-inch cubes 2 tablespoons good-quality olive oil
2 tablespoons unsalted butter
Serving suggestions: roasted almonds, golden raisins, crema, diced red onion, chopped parsley Instructions: Place the pork in a bowl and sprinkle generously with salt and pepper. Add the garlic, yellow onion, thyme, bay leaves and rosemary and toss. Add the beer and oil and toss the mixture again. Cover and refrigerate for a minimum of 24 hours, tossing every 8 hours. Preheat the oven to 350 degrees F. Transfer pork mixture to an ovenproof casserole dish or roasting pan. Bake, uncovered, for 3 hours, stirring every 30 minutes to prevent the top from browning. The pork is done when you can squeeze a piece between your fingers and it falls apart. Strain the meat, reserving the fat. Remove and discard the herb stems; save the garlic and onion. Gently shred the pork, discarding any gristle. Mix into the shredded pork the reserved garlic and onion and 3 tablespoons of the reserved pork fat. Then mix in the capers, parsley, rosemary, red onion, scallions, lemon zest, and lemon juice. Season with salt and pepper. Chill pork hash in refrigerator for at least 1 hour. Preheat the oven to 400 degrees F. Place the butternut squash in a small mixing bowl, sprinkle with salt and pepper, and toss with olive oil. Spread the squash in a single layer on a baking sheet and roast until the edges are brown and crispy, 8 to 10 minutes. Divide the pork hash into 4 to 6 portions. Heat a griddle or frying pan over medium-high heat. Add the butter, followed by the hash portions, flattening each into a patty about 2/3 inch thick. Press 2 tablespoons of the roasted squash onto the top of each patty. Brown the patties on one side, approximately 5 minutes. Flip and brown on the other side, another 3 minutes. Transfer each patty to a dinner plate. Top with cool, crunchy, chewy and colorful garnishes, such as golden raisins, diced red onion, roasted almonds, crema and chopped parsley. (You can also top the pork hash with a fried egg.) Enjoy! ","[Sangiovese, Pinot Noir, Grenache, Tempranillo]" 8736,"Pork Carnitas Tacos 5 sprigs thyme 3 pounds boneless pork butt (fat cap intact), cut into 2-inch chunks 5 cloves garlic 2 bay leaves 1/2 cup vegetable oil Juice of 2 limes Juice of 1 orange Kosher salt Corn tortillas, warmed, and assorted toppings, for serving Instructions: Tie the thyme sprigs together with kitchen twine; combine the pork, garlic, bay leaves and thyme bundle in a large Dutch oven. Add the vegetable oil, lime juice, orange juice, 1 cup water and 2 teaspoons salt and bring to a simmer over medium heat. Reduce the heat to low; cover and gently simmer, stirring occasionally, 1 hour. Uncover the pot and continue simmering, stirring once or twice, until the pork is tender, about another 1 hour, 15 minutes. Increase the heat to medium; cook, stirring occasionally, until the liquid is mostly evaporated, about 35 more minutes. Discard the thyme bundle and bay leaves, then increase the heat to medium high so the pork starts to fry. Cook, stirring and scraping the bottom of the pot occasionally, until the pork is golden brown and crisp in spots, about 10 more minutes. Serve in tortillas with assorted toppings. Combine 1 thinly sliced red onion, 1 cup cider vinegar, 1/2 cup water, 2 tablespoons sugar, 2 bay leaves, 1 teaspoon each coriander seeds, mustard seeds and cumin seeds, 1/2 teaspoon dried oregano and 1/4 teaspoon kosher salt in a small saucepan. Boil 2 minutes; let cool. ","[Rioja, Tempranillo, Garnacha, Pinotage]

" 8737,"Sunny's Spicy PB&J Wings 3 pounds chicken wings, whole or separated, as you like Kosher salt and freshly ground black pepper 2 cups all-purpose flour Peanut or vegetable oil, for deep-frying 1/2 cup peanuts, toasted and roughly chopped, for garnish 1 cup smooth peanut butter 1 cup grape jelly 3/4 cup coconut cream 1/4 cup soy sauce 1 tablespoon plus 1 teaspoon sriracha hot chili sauce 1/4 cup hot water Kosher salt and freshly ground black pepper Instructions: For the wings: Place the wings on a baking sheet and season both sides with salt and pepper. Pour the flour in a paper bag or large bowl and toss the wings in the flour in batches, then place on a wire rack set inside a baking sheet or on the counter. Let rest to come to room temperature, at least 30 minutes and up to 2 hours. For the sauce: In a small pot over medium heat, combine the peanut butter, jelly, coconut cream, soy sauce and sriracha. Slowly whisk in the hot water to loosen the mixture. Bring the sauce to a simmer, then whisk as it thickens, about 5 minutes. Taste and season with a pinch of salt, if needed, and a few grinds of black pepper. Fry the wings: In a Dutch oven, large pot or fryer, pour enough oil to deep-fry the wings, about 6 inches. Heat the oil to 360 degrees F. When you add your wings, the temperature will settle at 350 degrees F. Try to keep it there by adjusting the heat.
Fry the wings in batches until golden brown, 12 to 14 minutes. Drain on paper towels. Sauce and garnish the wings: Place some of the sauce in a large bowl and toss the wings in batches, adding more sauce to thoroughly coat. Place the wings on a serving tray and sprinkle with the chopped peanuts. Serve warm. ","[Chardonnay, Sauvignon Blanc, Riesling, Gouda]

" 8738,"Seared Black Cod with Creme Fraiche, Caviar, Tobiko and Black Truffle Kosher salt 1 pound haricot verts, trimmed 1 head cauliflower, cut into florets
6 tablespoons extra-virgin olive oil, plus more for greasing 1 shallot, minced
1/2 cup heavy cream, plus more if needed
1/3 cup creme fraiche
Four 6-ounce black cod fillets, skin on
Caviar, for serving
Red tobiko (flying-fish roe), for serving
1 small bunch chives, thinly sliced
Shaved black truffle, for serving Instructions: Preheat the oven to 400 degrees F. Season a pot of boiling water generously with salt. It should be as salty as the sea. Prepare an ice bath and season generously with salt. Add the haricot verts to the boiling water and cook until bright green and tender, but still slightly crisp, 2 to 3 minutes. Remove the haricot verts and immediately plunge into the ice bath and set aside. To the same pot of water, add half of the cauliflower florets and cook until very soft and tender, about 10 minutes. Drain, transfer to a blender and set aside. Heat a medium saut pan with 2 tablespoons of the olive oil. Add the shallots and a pinch of salt and sweat until soft and translucent, 5 to 7 minutes. Add half of the shallots to the blender with the blanched cauliflower. Add the heavy cream and creme fraiche, then puree until smooth. If the mixture seems too thick, add a bit more heavy cream. Season to taste with salt and set the cauliflower puree aside. Toss the remaining cauliflower florets in a bowl with 2 tablespoons of the olive oil and salt to taste, then transfer to a half sheet pan. Place in the oven to roast, tossing halfway through, until brown and caramelized, about 20 minutes. Meanwhile, to the pan with the remaining shallots, add the blanched haricot verts and a pinch of salt and toss over medium heat just until the haricot verts are heated through, 2 to 3 minutes. Set aside. Pat the skin on the cod fillets dry, then season both sides with salt. Heat a large nonstick pan with the remaining 2 tablespoons olive oil over medium-high heat. Coat the bottom of another pan with some olive oil. Place the fillets skin-side down in the first pan, top them with the second pan and firmly press down on it for a few seconds. Cook until the skin is crispy, about 5 minutes. Remove the second pan, flip the fillets and cook until just cooked through, 4 to 5 minutes more. Transfer to a platter skin-side up and allow to rest for a few minutes. To serve: Put a spoonful of cauliflower puree on each plate and top with the haricot verts, roasted cauliflower florets and then the seared cod, skin-side up. Garnish with caviar, red tobiko, chives and black truffle. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]

" 8739,"Baked Cheese Grits 2 eggs, beaten 1 1/2 cups milk 2 tablespoons melted butter 3 cups cooked grits 1 1/2 cups grated white Cheddar, plus 1/4 cup for top 1/4 teaspoon paprika Pinch cayenne pepper Salt and white pepper Instructions: Preheat oven to 400 degrees F.
Butter, or spray with cooking oil, a 1 quart oval gratin dish. Whisk eggs; add milk, melted butter and fold into grits with cheese and spices. Bake 40 minutes until browned. ","[Chardonnay, Riesling, Chenin Blanc]" 8740,"Stuffed Mushroom Casserole 3 tablespoons olive oil 1 1/2 pounds medium white button mushrooms, quartered Kosher salt and freshly ground black pepper
3 cloves garlic, finely chopped 4 ounces cream cheese, cut into pieces 1/2 cup shredded mozzarella
1 cup panko breadcrumbs 1/2 cup grated Parmesan 1/4 cup fresh parsley, chopped 2 tablespoons unsalted butter, melted Instructions: Preheat the oven to 350 degrees F. Heat the olive oil in a large skillet over medium-high heat. Add the mushrooms, 1/2 teaspoon salt and a few grinds of pepper and cook, stirring occasionally, until the mushrooms are softened and have released most of their liquid, 7 to 8 minutes. Add the garlic and cook, stirring occasionally, until soft and fragrant, about 1 minute. Stir in the cream cheese and cook until melted and evenly coating the mushrooms. Stir in the mozzarella, 1/2 cup of the panko and 1/4 cup of the Parmesan until combined. Transfer to an 8-inch square baking dish.
Combine the parsley, butter and remaining 1/2 cup panko and 1/4 cup Parmesan in a medium bowl. Sprinkle over top of the mushrooms and bake until the breadcrumbs are light golden brown, 25 to 30 minutes.
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Chianti]" 8741,"Chocolate Covered Banana Pops 4 medium ripe but firm bananas 8 wooden craft sticks 3 tablespoons finely chopped lightly salted peanuts 6 ounces good quality dark chocolate (60 to 70 percent cocoa solids), chopped Instructions: Peel, then cut each banana in half crosswise and insert a craft stick into each half. Place on a tray, cover with plastic wrap and place in the freezer until frozen, about 3 hours. Place the peanuts in a shallow dish or on a plate. Melt the chocolate in the top of a double boiler over slightly simmering water, over the lowest possible heat, stirring frequently. Make sure the water is not touching the bottom of the top pan. Pour the melted chocolate into a tall glass. Dip each frozen banana into the chocolate, turning it to coat, and immediately roll in the peanuts. Place on a tray covered in waxed paper. Serve immediately or wrap individually in plastic wrap or waxed paper and freeze for up to 2 weeks. ","[Merlot, Cabernet Sauvignon, Malbec, Zinfandel]" 8742,"Man That's Good Mac and Cheese 4 ounces pancetta, diced 1 small onion, diced
Salt One 16-ounce box elbow macaroni
Nonstick cooking spray, for spraying the baking dish 4 tablespoons butter 1/4 cup all-purpose flour
2 cloves garlic, minced
3 cups whole milk
1 teaspoon ground white pepper
1/4 teaspoon cayenne pepper
2 cups grated fontina cheese
2 cups grated Gruyere cheese
1/2 cup grated Parmesan 2 tablespoons chopped celery leaves
Instructions: Heat a large skillet over medium-low heat. Add the pancetta and cook until cooked through and just slightly crispy, 5 to 7 minutes. Transfer to a plate lined with a paper towel and reserve. Add the onions to the skillet and saute over medium heat until soft and translucent, about 8 minutes. Set aside. Bring a large pot of salted water to a boil. Add the macaroni and cook until al dente, 6 to 8 minutes. Drain and set aside. Preheat the oven to 350 degrees F. Spray a 9-by-13-inch baking dish with nonstick cooking spray. Melt the butter in a large saucepot over medium heat. Stir in the flour and cook, stirring constantly, until lightly browned with a nutty aroma, about 5 minutes. Add the reserved onions and the garlic and cook for 2 minutes. While whisking, slow pour in the milk, making sure to whisk out any lumps. Stir in the white pepper, cayenne and 1 teaspoon salt and bring to a simmer over medium heat. Reduce the heat and let simmer, stirring occasionally, until thickened, 3 to 4 minutes. While stirring, add the grated fontina, Gruyere and Parmesan about 1/2 cup at a time and continue to stir until melted and blended. Stir in the celery leaves. Stir in the cooked macaroni. Pour the mixture into the prepared baking dish. Bake until hot, bubbly and lightly browned on top, 20 to 25 minutes, sprinkling on the cooked pancetta about 5 minutes before the macaroni and cheese is done. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 8743,"Scallion Blini with Chicken in Tandoori BBQ Sauce 1 pound boneless, skinless chicken thighs 2 tablespoons olive oil 1 tablespoon ground coriander Kosher salt and freshly ground black pepper 2 tablespoons unsalted butter 1 small onion, finely diced 2 cloves garlic, thinly sliced 1 tablespoon minced freshly peeled ginger 2 tablespoons tandoori masala powder 1 (15-ounce) can tomato sauce 2 tablespoons molasses 2 tablespoons freshly squeezed lemon juice 1 tablespoon apple cider vinegar 1 tablespoon light brown sugar 1 tablespoon freshly chopped cilantro leaves Blini, recipe follows Sliced scallions, garnish 1/2 cup all-purpose flour 1 1/2 teaspoons baking powder Pinch kosher salt 1 1/2 cups ricotta cheese 3 large eggs 1/4 cup milk 4 scallions, finely chopped Butter, for cooking blini Instructions: Preheat the oven to 375 degrees F. On a baking sheet with sides, add the chicken thighs, olive oil, ground coriander and salt and pepper, to taste, and toss to coat. Roast the chicken in the oven until cooked through, about 30 minutes, and an instant-read thermometer registers 160 degrees F when inserted into the thickest part of the thigh. Meanwhile, in a large, deep saute pan over medium heat, melt the butter and add the onions, garlic, ginger and a sprinkling of salt. Saute until the onions are soft and translucent. Add the tandoori masala powder and saute a couple minutes until you can really smell the spices. Don't let the onions brown or stick to the bottom of the pot. Stir in the tomato sauce, molasses, lemon juice, vinegar and brown sugar. Simmer until thickened, about 15 to 20 minutes. Season with salt and pepper, to taste, and stir in the chopped cilantro. (Sauce can be made a day ahead and reheated to serve.) If the sauce gets too thick, stir in a few tablespoons of water until the desired consistency is reached. Remove the chicken from the oven to a cutting board and allow it to rest for a few minutes. Slice into 1/2-inch strips and toss it into the sauce. Keep warm. To serve, arrange the hot blini on a serving platter and top with the tandoori chicken. Garnish with scallions and serve. Whisk the flour, baking powder, and salt together in a small bowl. In a medium bowl, whisk the ricotta, eggs, and milk until combined. Whisk the flour mixture into the ricotta mixture until incorporated, then stir in the scallions. Heat a griddle over medium-low heat until hot. Lightly brush with butter, then drop heaping tablespoons of the batter onto the griddle. Cook until the bottoms are golden brown and edges of the blini start to dry, about 2 to 3 minutes. Flip the blini and cook until the underside is golden brown, about 1 minute more. Repeat with remaining batter. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 8744,"Sweet Grilled Cheese 8 ounces mascarpone, softened 4 ounces cream cheese, softened 1/2 cup powdered sugar 12 slices pound cake, 1/4-inch thick 3 tablespoons butter, melted Instructions: Preheat a grill pan over medium heat. In a medium-sized bowl add the mascarpone and cream cheese. Using an electric mixer on medium speed, beat the cheeses until combined. Slowly add the powdered sugar, while mixing, until well incorporated and fluffy. Set aside. Lay out the 12 slices of pound cake on a work surface. Spread a liberal amount of the cream mixture on 6 slices and cover with the remaining 6 slices. Spread each side of the sandwiches with a little butter. Put them on the hot grill pan and cook for 2 to 3 minutes on each side. Remove them to a cutting board. Slice each sandwich, diagonally, and arrange them on a platter before serving. ","[Chardonnay, Riesling, Moscato, Vinho Verde]" 8745,"Ginger Pastry Cream (for Doughnut Filling) 1 cup sugar 1/2 cup chopped crystallized ginger
3 cups milk
9 large egg yolks
6 tablespoons cornstarch
1 teaspoon ground ginger
Instructions: Combine the sugar and crystallized ginger in a food processor and process until very fine. Bring the milk to a bare simmer in a medium saucepan over medium-low heat. Whisk the egg yolks, cornstarch and ground ginger together in a large bowl. Slowly whisk in the hot milk mixture, taking care not to scramble the eggs. Return the mixture to the suacepan and cook over medium heat until very thick, 3 to 5 minutes. Transfer to a bowl, straining if necessary to remove any chunks. Stir in the crystallized ginger mixture, then cover with a sheet of plastic wrap pressed directly against the surface of the pastry cream to keep a skin from forming. Refrigerate until chilled. Beat the pastry cream in a stand mixer fitted with the paddle attachment until smooth before using. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Gris]" 8746,"Matt Hasselbeck's Comeback Chicken Chili 1 can white canelli beans 6 cups chicken broth 2 cloves garlic, minced 2 medium onions, chopped (divided) 1 tablespoon oil 2 (4-ounce) cans chopped green chilies 2 teaspoons ground cumin 1 1/2 teaspoons dried oregano 1/4 teaspoon ground cloves 1/4 teaspoon cayenne pepper 4 cups shredded, cooked chicken breasts 3 cups Monterey Jack cheese, grated Instructions: Combine the beans, chicken broth, garlic and half the onions in a large soup pot; bring to a boil. In a skillet, saute the remaining onions in the oil until tender. Add the chilies and the cumin, oregano, cloves and cayenne; mix thoroughly and add to the pot with the bean mixture. Add the shredded chicken, reduce the heat to a simmer and cook for 1 hour. Serve topped with grated cheese. ","[Syrah, Zinfandel, Tempranillo, Malbec]" 8747,"Edamame 1 pound soybeans in the pod Salt Instructions: Steam soybeans for 20 minutes until slightly soft. Chill. Serve lightly salted. ","[Chardonnay, Sauvignon Blanc, Riesling]" 8748,"Wild Mallard Duck Cassoulet with Duck Confit, White Beans, Surry County Sausage, Braised Greens, and Poached Duck Foie Gras 3 tablespoons butter 1 tablespoon minced shallot 2 cups cooked white beans 1 cup shredded duck confit 4 links smoked sausage, peeled, sliced into half moons, (recommended: Surry County) rendered slightly 1 cup reserved white bean cooking liquid 1 cup duck stock, if necessary 2 pounds cooked local braising greens, such as collards, kale, chard and frisee Kosher salt and freshly ground black pepper, to taste 4 wild mallard duck breasts Salt and freshly ground black pepper 4 tablespoons clarified butter, plus 2 tablespoons whole butter 2 cloves garlic 2 sprigs rosemary 6 ounces duck foie gras, cut into 4 portions Kosher salt and freshly ground white pepper Instructions: Preheat oven to 350 degrees F. For the cassoulet: In a medium saucepan over low heat, melt the butter. Add shallots, white beans, duck confit, sausage, and the reserved bean braising liquid. Simmer to blend flavors, about 15 to 20 minutes. If needed, add the reserved duck stock to maintain a sauce-like but not syrupy consistency. At the very end, add the local braising greens. Season, to taste, with salt and freshly ground black pepper. Keep warm. For the duck breast: Season duck with salt and pepper. Heat a large skillet over medium heat. Add the clarified butter. Place the duck breasts in the pan skin side down. Sear the breasts until the skin is crispy, about 2 to 3 minutes. Flip, add the garlic cloves, rosemary sprigs, and fresh butter. Bake until medium-rare, about 3 to 5 minutes, depending on the thickness of the duck. Let rest for about 5 minutes before slicing. For the foie gras: Place the portioned duck foie gras into a heavy duty freezer bag, pressing out the excess air to seal. Bring a saucepan or water to a gentle simmer. When ready to serve the dish, drop the bag of foie gras into the simmering water for about 2 minutes, until the foie gras is softened throughout. In a bowl, spoon the white bean ragout into the center. Allow the sauce to fill the bottom of the dish. Slice the duck breast, and place on the ragout skin side up. Open the bag of poached foie gras and season with kosher salt and white pepper. Place on top of the sliced duck breasts and enjoy. ","[Chardonnay, Pinot Noir, Syrah, Tempranillo]" 8749,"Salmon Nicoise Salad 1 pound small red-skinned potatoes (about 10) 8 ounces green beans, trimmed 1/4 cup plain nonfat Greek yogurt 2 tablespoons red wine vinegar 2 tablespoons extra-virgin olive oil Kosher salt and freshly ground pepper 1 romaine lettuce heart, chopped 1/2 small red onion, thinly sliced 1 15-ounce can skinless, boneless wild Alaskan pink salmon 1/4 cup pitted kalamata olives, halved 1 cup quartered cherry tomatoes 1 15-ounce can no-salt-added white beans, drained and rinsed Instructions: Put the potatoes in a saucepan and cover with cold water. Bring to a boil and cook until tender, about 20 minutes. Drain and let cool, then thinly slice. Meanwhile, put the green beans in a microwave-safe bowl and add a splash of water. Cover with plastic wrap and microwave until tender, 6 to 8 minutes. Drain and pat dry; set aside. Make the dressing: Whisk the yogurt, vinegar and olive oil in a medium bowl; season with 1/4 teaspoon salt and a few grinds of pepper. Toss the romaine with 1 tablespoon of the dressing in a large bowl. Divide the romaine among bowls. Arrange the red onion, green beans, salmon, olives, potatoes, tomatoes and white beans on top. Drizzle with the remaining dressing. Season with salt and pepper. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 8750,"Grilled Shrimp 16 jumbo shrimp, deveined in shell, raw Extra-virgin olive oil, about 1/2 cup for brushing Coarse salt and black pepper 2 lemons, halved Instructions: Preheat griddle or grill pan over high heat. Butterfly shrimp by slicing almost through lengthwise, but leave shell on shrimp, this will keep the shrimp tender while grilling over such high heat. Brush shrimps with oil, season with salt and pepper and grill 2 minutes on each side, until shells are hot pink and shrimp is opaque. Place lemons on grill the last minute. The heat will release the juice from the lemons. To serve, squeeze grilled lemon wedges over shrimp. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 8751,"Tangerine Angel Food Cake with Tangerine Glaze 1 1/2 cups egg whites, at room temperature 1 1/4 teaspoons cream of tartar 1/2 teaspoon coarse salt 1 1/2 cups sugar 1 1/8 cups sifted cake flour 1 teaspoon vanilla extract 1 tangerine, grated zest Tangerine glaze, recipe follows 1/4 cup freshly squeezed tangerine juice 1 tablespoon egg whites 8 ounces confectioners' sugar Instructions: Preheat oven to 375 degrees. In a large mixing bowl, whip the egg whites until white and foamy. Add the cream of tartar and salt and continue whipping until soft, droopy peaks form. Still whipping, add 1 cup of the sugar in a thin stream and whip until stiff and glossy. Sift the remaining 1/2 cup sugar and the flour together 3 times to aerate and lighten the mixture. Work quickly so the egg white does not deflate (or sift through a strainer onto a sheet of waxed paper). Fold into egg whites 1/3 at a time. Fold in the vanilla and tangerine zest. Gently spoon the mixture into an ungreased tube pan. Smooth the top and bake 30 to 35 minutes, until golden brown. Glaze: Whisk together the tangerine juice and egg whites, then add the confectioners' sugar and stir until smooth. Remove cake from oven and turn the pan upside down and hang it around the neck of a wine bottle to cool to room temperature. Slide a butter knife around the sides of the pan and put a serving plate on top. Turn over and knock the cake out onto the plate. (The browned crust of the cake will stick to the pan.) When the cake has cooled thoroughly, make the glaze and drizzle the glaze evenly over the cake. Let set in a cool place. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 8752,"Maple-Roasted Kabocha Squash 1/4 cup packed light brown sugar 1/4 cup maple syrup\u202f
4 tablespoons (1/2 stick) unsalted butter, melted
2 teaspoons chili powder\u202f
1/2 teaspoon cayenne
Kosher salt\u202f 1 kabocha squash (about 2 1/2 pounds)\u202f Instructions: Preheat the oven to 425 degrees F and line 2 rimmed baking sheets with parchment. Whisk together the brown sugar, maple syrup, butter, chili powder, cayenne and 2 teaspoons salt in a large bowl to combine.
Cut the squash in half and trim and discard both ends. Using a spoon, remove the seeds and discard. Place the squash cut-side down and slice crosswise into 1/2-inch-thick wedges.\u202f\u202f
Toss the squash with the maple syrup mixture to coat evenly. Arrange the squash in a single layer on the prepared baking sheets, reserving the excess maple syrup mixture. Roast, flipping the squash and rotating the baking sheets top to bottom halfway through, until golden brown and tender, 24 to 26 minutes. While still hot, loosen the squash with a metal spatula from the baking sheets and flip to avoid sticking. Brush the squash with the reserved maple syrup mixture and transfer to a serving dish. Serve warm or at room temperature.\u202f\u202f
","[Chardonnay, Riesling, Pinot Grigio, Sauvignon Blanc]" 8753,"Southwest Citrus Chicken Salad Ingredients: 1 pkg Fresh Express? Spring Mix 8 Tbsp cilantro, chopped 2 Tbsp yellow bell pepper, chopped 1/4 sweet red onion, thinly sliced 1 6-oz pkg Southwestern-style chicken Dressing Ingredients: 2 Tbsp orange juice 2 Tbsp white wine vinegar 1/4 tsp garlic, minced OR 1/2 clove garlic, crushed 1/4 tsp ground cumin 4 Tbsp canola oil Make the Dressing: In a small bowl, whisk dressing ingredients until smooth. Let sit for 15 or 20 minutes to blend flavors. Whisk just before drizzling onto salad or store in an airtight container in the refrigerator for up to 2 weeks. Instructions: Cilantro, sweet red onion, chicken and citrus dressing are great with our Spring Mix. Make the Salad: Place salad greens, cilantro, yellow pepper, & onion into a large salad bowl. Drizzle desired amount of dressing over salad & toss. Serve onto 4 individual dishes. Arrange chicken strips on top of each salad & serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 8754,"Easy Beef Brisket One 3- to 3 1/2-pound trimmed beef brisket 2 tablespoons kosher salt
1 tablespoon freshly cracked black pepper
3 tablespoons canola oil
3 large yellow onions, thinly sliced (about 8 cups)
1 cup cola 2 1/2 cups beef stock
4 dried whole star anise
2 sprigs fresh rosemary
1 dried bay leaf
2 tablespoons fresh flat-leaf parsley, chopped
2 tablespoons fresh thyme, chopped
Instructions: Check to see if the brisket fits into a Dutch oven or heavy-bottomed pot with a lid. If not, slice the brisket into 2 pieces against the grain to allow it to fit. Put a cooling rack over a baking sheet. Put the brisket on the rack with the side lined with a thin layer of fat touching the rack. Sprinkle the salt and black pepper all over the brisket, making sure to season both sides. Let the brisket come to room temperature for about 30 minutes. (Tip: This step can be done up to 1 day in advance. Refrigerate the seasoned brisket, uncovered. By letting the brisket rest in the refrigerator, the sear will be more even and golden brown.) Put a Dutch oven or heavy-bottomed pot over high heat. Add the oil and heat until shiny, about 30 seconds. Add the brisket fat-side up and sear until golden brown, 3 to 4 minutes. Turn the brisket over and sear the other side for another 3 to 4 minutes. Remove the brisket from the pot and set aside. Reduce the heat to medium high and add the onions. Cook until just translucent, about 3 minutes. Pour the cola into the pot and scrape up any brown bits. Place the brisket back in the pot fat-side up, along with any juices that have collected around it. Bury the brisket under the onions. Add the beef stock, star anise, rosemary sprigs and bay leaf; the stock should not submerge the brisket, but come up about two-thirds of the way. Bring to a simmer and reduce the heat to medium low. Cover the pot and cook for 1 1/2 hours. Remove the lid and flip the brisket over, making sure to nestle it back into the softened onions. Cover the pot and continue cooking until the beef is tender but not falling apart, an additional 1 1/2 hours. Remove the beef from the pot and set on a cutting board. Remove the rosemary stems, bay leaf and star anise and discard. Place the pot over high heat and cook the sauce until slightly reduced, about 10 minutes. Thinly slice the brisket against the grain and spread onto a serving platter. Top the sliced brisket with the onions and spoon the sauce over the platter. Sprinkle with the parsley and thyme. Serve immediately. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Syrah]" 8755,"Chickpeas and Dumplings 7 tablespoons cold vegan butter 2 large carrots, finely chopped 2 stalks celery, finely chopped 1 shallot, chopped One 15.5-ounce can chickpeas, rinsed and drained 1 bay leaf Kosher salt and freshly ground black pepper One vegan vegetable bouillon cube (about 0.3 ounces) 1 3/4 cups all-purpose flour 1 quart low-sodium vegetable broth 2 teaspoons baking powder 2/3 cup vegan half-and-half 1 tablespoon fresh lemon juice 1 tablespoon chopped fresh dill fronds, plus more for topping 1 tablespoon chopped fresh parsley leaves, plus more for topping 1/2 cup frozen peas, thawed Instructions: Heat 3 tablespoons of the vegan butter in a large Dutch oven or wide pot over medium-high heat. Add the carrots, celery, shallot, chickpeas, bay leaf, 1/2 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until the vegetables are softened, 5 to 6 minutes. Add the bouillon cube and 1/4 cup of the flour; stir until the bouillon has fully dissolved and the flour is toasted, about 1 minute. Gradually pour in the vegetable broth, stirring continuously to prevent lumps. Bring to a boil, then reduce the heat and simmer until slightly thickened and the vegetables are tender, 10 to 12 minutes. Season with salt and pepper. Meanwhile, whisk the remaining 1 1/2 cups flour with the baking powder and 3/4 teaspoon salt in a medium bowl. Cut the remaining 4 tablespoons vegan butter into small cubes and rub into the flour mixture with your fingers until pea-size pieces form. Stir in the half-and-half, lemon juice, dill and parsley with a fork until combined. Divide the dough into twelve 1 1/2-inch balls. Stir the peas into the pot. Arrange the dough balls on top. Cover and cook over medium-low heat until the dumplings are firm to the touch and cooked through, 12 to 15 minutes. Top with more chopped dill and parsley. ","[Burgundy, Barolo, Tempranillo, Garnacha]

" 8756,"Art Smith's Garlic Mashed Cauliflower 1 medium head of cauliflower, chopped Kosher salt
1/4 cup chicken stock
2 tablespoons grated Italian cheese, such as Parmesan
1 tablespoon extra-virgin olive oil
1 tablespoon nonfat Greek yogurt
1 clove garlic, smashed and chopped
Freshly ground black pepper
Fresh rosemary, chopped, for garnish
Instructions: Add the cauliflower and a pinch of salt to a boiling pot of water and cook until cooked through and very tender, about 10 minutes. Drain well and quickly dry well with paper towels. Add the hot cauliflower to a food processor with the chicken stock, cheese, olive oil, yogurt and garlic and process until smooth. Stir in a pinch of salt and pepper and the chopped rosemary, and serve immediately. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 8757,"Old World Vegetable Soup 1 large onion, finely diced 4 tablespoons oil or unsalted butter 1/2 cup split peas 1/2 cup barley 8 cups chicken stock, water, or a combo 4 cups water 3/4 cup elbow pasta 1 (10-ounce) package frozen lima beans 1 (10-ounce) package frozen mixed garden vegetables 1/4 cup roughly chopped dill leaves Salt and freshly ground pepper Instructions: Saute the onions in oil until lightly browned. Rinse the split peas and barley in water and place in a large pot. Add the chicken stock and water and cook over medium-high heat. until almost tender, about 1 hour. Add the pasta and cook 10 minutes longer. Then add the lima beans and vegetables, cook until the vegetables are tender. Season with dill, salt and pepper. ","[Chardonnay, Sauvignon Blanc, Chianti, Tempranillo]" 8758,"Shrimp Pad Thai 3 tablespoons tamarind pulp 1 cup boiling water 1/4 cup fresh orange juice 3 tablespoon rice vinegar 1 tablespoon honey 1/4 cup fresh Thai basil leaves Salt and freshly ground black pepper 1/2 cup canola oil 1 pound shrimp (21-25) size, shelled and deveined 12 ounces dried flat rice noodles (1/4-inch wide; sometimes called pad Thai or banh pho) 3 tablespoons tamarind (from a pliable block) 1 cup boiling water 1/2 cup light soy sauce 1/4 cup packed Muscavado light brown sugar 2 tablespoons hot sauce (recommended: Sriracha) 1 1/2 cups peanut or vegetable oil 4 large shallots, sliced crosswise into 1/4-inch thick slices 1 (14 to 16-ounce) package firm tofu, rinsed, patted dry and cut into 1-inch cubes 4 large eggs 1/4 teaspoons salt Freshly ground black pepper 1 tablespoon water 1 bunch scallions, green and pale green parts, cut into 2-inch pieces 4 garlic cloves, finely chopped 2 cups bean sprouts (1/4 pound) Thai basil leaves Cilantro leaves 1/2 cup roasted peanuts, coarsely chopped Lime wedges Instructions: Place tamarind in a bowl, cover with the boiling water and let sit until softened. Press the pulp through a sieve into a bowl and discard seeds and solids. Combine orange juice, tamarind pulp, vinegar, honey, basil and salt and pepper in a blender and blend until smooth. Strain the mixture through a mesh strainer. Return to the blender, with the motor running, slowly add 6 tablespoons of the oil and blend until emulsified. Heat remaining 2 tablespoons of the oil in a large nonstick saute pan over high heat. Season shrimp on both sides with salt and pepper and add to the pan. Stir in the tamarind glaze, turn the shrimp over and continue cooking until shrimp is cooked through and glazed. Soak noodles in a large bowl of warm water until softened but not overly soft, 25 to 30 minutes. Drain well in a colander and cover with a dampened paper towel. Place the tamarind in a bowl and cover with the boiling water, let sit until soft, about 10 minutes. Force the mixture through a sieve (including the water) into a bowl, discarding seeds and fibers. Add soy sauce, brown sugar, and hot sauce to the tamarind, stirring until sugar has dissolved, set aside. Heat the oil in a wok or a large saute pan over medium heat until hot, then fry half of the shallots over medium-low heat, stirring frequently, until golden brown, 8 to 12 minutes. Remove the shallots with a slotted spoon to a plate lined with paper towels. Reheat shallot oil in wok over high heat until hot. Fry tofu in 1 layer, gently turning occasionally, until golden, 5 to 8 minutes. Transfer tofu to paper towels using a slotted spoon. Transfer the frying oil to a heatproof glass and reserve. Lightly beat eggs with 1/4 teaspoon salt, pepper and a tablespoon of water. Heat 2 tablespoons of the shallot oil in a wok or saute pan over high heat until it shimmers. Add eggs and swirl to coat the side of the wok, then cook, stirring gently with a spatula, until cooked through. Break into chunks with spatula and transfer to a plate. Heat wok over medium heat, add 6 tablespoons of the shallot oil, then swirl to coat side of wok. Stir-fry scallions, garlic, and remaining uncooked shallots until softened, about 1 minute. Add noodles and stir-fry over medium for about 2 minutes. Add tofu, bean sprouts, and 1 1/2 cups sauce and simmer, turning noodles over to absorb sauce evenly, until noodles are tender, about 2 minutes. Stir in additional sauce, if desired, then stir in the eggs. Transfer to a large shallow serving dish and top with the shrimp, crispy shallots, Thai basil, cilantro and peanuts. Serve lime wedges on the side. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 8759,"Apple Fritters with Cider Sauce 1 cup Stayman Winesap apples, peeled and cubed 2 cups apple cider 1 cup all-purpose flour 1/2 teaspoon salt 2 teaspoons baking powder 1 tablespoon plus 1 teaspoon sugar 1 large egg, beaten 2/3 cup milk, room temperature 3 tablespoons unsalted butter, melted and cooled 6 cups lard or vegetable oil Powdered sugar and cinnamon 2/3 cup sugar 1/4 teaspoon freshly grated nutmeg 2 teaspoons cornstarch 1/4 teaspoon salt 3/4 cup hard cider 1/4 cup water 1 bay leaf 1 (2-inch) strip lemon peel 1/4 cup bourbon Instructions: Macerate apples for 1/2 hour with apple cider. Sift together flour, salt, baking powder and sugar. Make a well in the center of dry ingredients and beat in egg, milk and butter. Mix until homogeneous. Drain apples and gently fold into the batter. Set aside for up to 1 hour. In a large saucepan, combine sugar, nutmeg, cornstarch and salt. Add remaining ingredients for cider sauce, except bourbon, and bring to a simmer. Simmer 10 minutes. Stir in bourbon. Remove from heat and set aside. Heat lard or oil in a heavy 4 quart saucepan to 375 degrees. Drop fritter mixture into hot fat by the teaspoonful. Fry until golden and drain well. Dust with powdered sugar and cinnamon. Serve with cider sauce on the side. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 8760,"Wild Mushroom-Yukon Gold Hash 2 pounds Yukon gold potatoes Kosher salt and freshly ground black pepper 4 tablespoons unsalted butter 4 tablespoons canola oil 1 1/2 pounds wild mushrooms, such as chanterelle, cremini and oyster
1 1/2 pounds wild mushrooms, such as chanterelle, cremini and oyster 3 cloves garlic, finely chopped 1 large shallot, finely diced 1/4 cup chopped fresh flat-leaf parsley 1 tablespoon finely chopped fresh thyme leaves Splash of aged sherry vinegar Extra-virgin olive oil, for garnish Instructions: Put the potatoes in a large pot and cover with cold water by 2 inches. Add 2 tablespoons salt and bring to a boil. Cook until a skewer inserted into the center of each potato meets with no resistance, about 20 minutes. Drain well and let them cool slightly while you prepare the mushrooms. Heat 2 tablespoons each of the butter and canola oil in a large cast-iron pan over high heat until the mixture begins to shimmer. Add the mushrooms, garlic and shallots. Cook until the mushrooms are golden brown and all of the liquid has evaporated, and the shallots are tender. Transfer to a bowl. Cut the potatoes into 1/2-inch dice, keeping the skin on. Heat the remaining 2 tablespoons butter and oil in the same pan over medium-high heat, and heat until the mixture begins to shimmer. Add the potatoes and season with salt and pepper. Spread in one layer and cook, pressing with a spatula, until crisp and deep golden brown on the bottom, about 5 minutes. Stir in the mushrooms, parsley, thyme and vinegar. Toss to warm through, 1 to 2 minutes. Season with salt and pepper. Transfer to a platter and drizzle with olive oil. Serve hot or at room temperature. ","[Chardonnay, Pinot Gris, Sauvignon Blanc, Riesling]" 8761,"Garam Masala 4 dried bay leaves 7 black cardamom pods, seeds only* 1 teaspoon whole black peppercorns 2 teaspoons cumin seeds 1 teaspoon ground cinnamon 5 whole cloves
Instructions: Every Indian chef has their own version of this classic spice mix. Grind the dried bay leaves, cardamom seeds, peppercorns, cumin seed, ground cinnamon and whole cloves together to a fine powder using a spice grinder or mortar and pestle. Store the mixture in a vacuum-sealed jar in a cool, dark place. The garam masala will keep for several months. ","[Riesling, Gewrztraminer, Pinot Grigio, Sauvignon Blanc]" 8762,"Hawaiian Pizza Prepared pizza crust (recommended: Boboli) 2 cups shredded or cubed cooked chicken breast 1 cup diced pineapple 1 cup diced baked ham 1 cup shredded part-skim mozzarella 1 cup shredded Monterey Jack or Pepper Jack cheese Instructions: Preheat oven to 450 degrees F. Place pizza crust on a baking sheet and top with all remaining ingredients, in the order listed. Bake 8 to 12 minutes, until cheese is melted and bubbly. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 8763,"Cucumber Vodka Spritz 1 large English cucumber, peeled and cut into chunks 3/4 cup vodka
1/4 cup fresh lime juice
1 tablespoon agave nectar One 12-ounce can lime sparkling water or seltzer
Cucumber spears, for garnish
Mint sprigs, for garnish
Instructions: Add the cucumber to a blender and blend on high until pureed, about 1 minute. (If your cucumber doesn't blend easily, you can add up to 2 tablespoons of water to help it along). Pour the cucumber mixture into a strainer over a bowl and press the juice through, leaving the solids behind. (You should have about 1/2 cup juice.) In a pitcher, stir together the cucumber juice, vodka, lime juice and agave. Pour in the sparkling water and stir. Fill 4 rocks glasses with ice and divide the spritz among them. Garnish each with a cucumber spear and mint sprig and serve immediately. ","[Prosecco, Sauvignon Blanc, Pinot Grigio, Ros]" 8764,"Macaroni and Cheese with Broccoli 1 package macaroni and cheese mix 1 to 1 1/2 cups leftover broccoli florets Instructions: Preheat oven to 350 degrees F. Make macaroni and cheese according to package directions. Add broccoli and stir to combine. Transfer to a medium-size casserole dish and bake until heated through, about 10 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling]" 8765,"Orange Cream Float Orange soda Vanilla ice cream Instructions: Fill a glass with orange soda, top the side of the glass with a big scoop of vanilla ice cream. ","[Chardonnay, Moscato, Riesling]" 8766,"Lamb Chops with Mint and Mustard Dipping Sauce 2/3 cup extra-virgin olive oil, eyeball it 2 cloves smashed garlic 12 loin lamb chops, 1/2 to 3/4-inch thick each Salt and pepper 3 rounded tablespoons prepared grain mustard 2 tablespoons white wine vinegar, 2 splashes 1 tablespoon honey, a good drizzle 1/4 cup mint leaves, a couple of handfuls of sprigs, reserve 4 leaves for garnish 4 leaves radicchio lettuce Instructions: Preheat broiler to high. Place garlic in a small saucepan and add 2/3 cup oil, to cover. Heat oil and garlic over low heat for 5 minutes. Remove oil from heat. Arrange lamb chops on broiler pan. Drizzle 3 teaspoonfuls of the garlic oil over the lamb and spread the oil over the chops with a brush to coat evenly. Season chops with salt and pepper, to taste. Set aside. To a food processor or blender, add mustard, vinegar, honey. Turn processor or blender on and stream in remaining garlic and oil. Turn the processor or blender off and add mint to the container. Pulse and grind the dipping sauce to incorporate the leaves. Broil chops 3 minutes on each side, then let them rest up to 10 minutes for the juices to distribute. The lamb will be cooked to medium. Serve 3 chops per person with dipping sauce portioned in radicchio leaves along side the chops. Garnish with sprigs of mint. Tabbouleh stuffed tomatoes and white beans with thyme make wonderful side dishes. See recipes below. ","[Cabernet Sauvignon, Syrah, Malbec, Tempranillo]" 8767,"Warm Salted Caramel Banana Pudding 3/4 cup sugar 2 1/2 tablespoons cornstarch 2 1/4 cups milk 3 large egg yolks, lightly beaten 4 tablespoons (1/2 stick) unsalted butter 2 teaspoons pure vanilla extract 2 medium bananas, sliced crosswise about 1/4-inch thick 1/2 teaspoon kosher salt Instructions: Whisk 1/4 cup of the sugar and the cornstarch together in a medium saucepan. Whisk in 1/4 cup of the milk and the egg yolks until smooth. Whisk in the remaining 2 cups milk and bring to a boil over medium-high heat, stirring and scraping the bottom and corners of the pan often with a heatproof rubber spatula. Once boiling, stir constantly, until thick, about 2 minutes. Remove from the heat and whisk in 1 tablespoon of butter and the vanilla. Divide the pudding among 4 small glasses. Combine the remaining 1/2 cup sugar with 2 tablespoons water in a medium skillet and stir to moisten all of the sugar. Cook over medium-high heat, swirling the skillet so the sugar cooks evenly, until dark golden brown, 5 to 7 minutes. Add the remaining 3 tablespoons butter, the bananas, and salt and cook, stirring, until the bananas are slightly softened, about 2 minutes. Spoon the bananas on top of the pudding and serve warm. ","[Chardonnay, Riesling, Moscato, Pinot Grigio]" 8768,"Mussels Marinara 3 tablespoons light oil or olive oil 1 small white onion, finely chopped 4 large cloves garlic, finely chopped 1 cup white wine 2 or 3 cans chopped plum tomatoes (32 to 48 ounces total) 1 tablespoon fresh chopped oregano leaves 1 tablespoon fresh chopped parsley leaves Salt and pepper 4 pounds fresh mussels, de-bearded, scrubbed and rinsed Pasta, as an accompaniment or bruschetta for dipping 1 tablespoon fresh chopped basil leaves Instructions: Heat the oil in a large saute pan over medium heat. Add the onion and garlic and saute until cooked. Add the wine and reduce by half, then add the plum tomatoes, oregano and parsley. Add the mussels to the pan and allow to cook for about 10 minutes until all the mussels are open. Transfer mussels to a platter. (Discard any mussels that do not open.) You can mound some pasta in the center of the plate surrounded by the mussels or have some bruschetta handy for dipping into the sauce. Adjust the seasoning for the sauce with salt and pepper, as necessary. Coat the mussels with the sauce and sprinkle with fresh chopped basil just before serving. ","[Vermentino, Sauvignon Blanc, Grner Veltliner, Albari?o]" 8769,"Steaks with Chimichurri 2 cups packed cilantro leaves 2 cups packed flat-leaf parsley leaves Small handful mint leaves 2 garlic cloves, grated 2 tablespoons red wine vinegar 1 teaspoon red pepper flakes Kosher salt and black pepper 3/4 cup plus 2 tablespoons olive oil Any steak of your choice: rib-eye, filet, sirloin, and so on, about 1 1/2 inches thick 2 tablespoons butter Instructions: First, make the chimichurri by placing the herbs and garlic into a food processor (or blender). Add the vinegar, red pepper flakes, salt and black pepper to taste. Pulse it a few times then continue pulsing while adding 3/4 cup of the olive oil. Keep pulsing until the mixture is pulverized, leaving just a little texture from the herbs. Transfer to a bowl, then cover and refrigerate until you need it (you can make it up to 1 day ahead, though it's best to make it the same day). Season the steak on both sides with salt and pepper. Heat a cast-iron skillet over medium-high heat and add the butter and remaining 2 tablespoons olive oil. When it's melted and starting to brown, add a steak. Fry until medium rare, 3 to 4 minutes per side. Remove the steak and let it rest for 3 minutes. (If you're frying more steaks, just add a little more butter and oil to the pan as needed.) Slice the steak. Serve it with the chimichurri on the side. ","[Malbec, Tempranillo, Garnacha, Barbera]" 8770,"Profiterole Dough 6 tablespoons butter (3/4 stick) 1/2 teaspoon salt 1 cup all-purpose flour 4 eggs Instructions: Preheat the oven to 400 degrees F. In a medium saucepan over medium-high heat, combine 1 cup water, the butter and salt. Heat until the butter has melted and the water is boiling. Add the flour and cook, stirring constantly with a wooden spoon, until the mixture thickens up and begins to create a dough ball in the center of the pan and the dough is completely pulling away from the sides of the pan, about 2 minutes. Transfer the dough to a mixing bowl or the bowl of a stand mixer fitted with the paddle attachment. On low speed, add the eggs one at a time, scraping the bowl well after each addition and beating until the bowl feels cool (the mixture should be very smooth and silky). Transfer the dough to a re-sealable plastic bag and cut about 1/2-inch off one corner. Using this as a piping bag, pipe the mixture into the desired shapes on a parchment-lined baking sheet. Bake until golden brown and puffed, about 40 minutes. Cook's Note: These pastries can be made a day or two ahead of time and kept in an airtight container at room temperature. If they feel soggy when you take them out, pop them into a 400 degree F oven for a couple of minutes until they crisp up again. Allow them to cool before filling. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 8771,"Chive-and-Garlic Knots 1 1/2 tablespoons butter or stick margarine 2 garlic cloves, minced 1/2 teaspoon garlic powder 1 (11-ounce) can refrigerated French bread dough 2 tablespoons chopped fresh chives or green onions 2 tablespoons grated Parmesan cheese Cooking spray Instructions: Melt butter in a small skillet over medium heat. Add minced garlic; saute 30 seconds or until lightly browned. Remove from heat; stir in garlic powder. Unroll the French bread dough onto a lightly floured surface; brush dough with garlic mixture. Sprinkle the dough with chives and cheese. Cut the dough crosswise into 12 strips. Shape each strip into a knot. Place the knots onto a baking sheet coated with cooking spray. Bake at 350 degrees for 17 minutes or until lightly browned. Serve warm. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 8772,"Classic Macaroni Salad 3/4 cup mayonnaise 1 tablespoon Dijon mustard 1 tablespoon red wine vinegar 2 teaspoons soy sauce 1 teaspoon hot sauce (such as Tabasco) 1 small red onion, diced, soaked in ice water at least 1 hour and up to 12 hours 1 large red bell pepper, diced 3 scallions (green parts only), thinly sliced Kosher salt 12 ounces elbow macaroni 1 sprig dill, leaves finely chopped 4 sprigs basil, leaves torn Instructions: Make the dressing: In a large bowl, whisk the mayonnaise, mustard, vinegar, soy sauce and hot sauce until smooth. Drain and dry the red onion and stir it into the dressing along with the bell pepper, scallions and a generous pinch of salt. Make the pasta: In a large pot, bring 4 quarts of water to a rolling boil. Add a generous amount of salt. Add the pasta and cook, stirring from time to time, until al dente (chewy but not hard or raw tasting), 6 to 10 minutes. Drain; do not rinse the pasta. Spread it out on a large baking sheet to cool slightly, 5 to 10 minutes. While the pasta is still warm, add it to the bowl with the dressing and let sit at room temperature, 10 to 15 minutes. Cover and refrigerate until ready to serve. Stir in the dill and basil just before serving and taste for seasoning. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 8773,"Grandma's Secret Apple Pie (Fruit Pie Round) 3 cups all-purpose flour 1 tablespoon dark brown sugar 1 teaspoon kosher or Hawaiian salt, crushed 1/2 cup butter flavored all-vegetable shortening, chilled and cut into small pieces 1/2 cup cold unsalted butter, chilled and cut into small pieces 1/2 cup cold water Cooking spray 1 egg yolk plus 1 teaspoon water, beaten, for egg wash 4 large or 6 medium Granny Smith apples, about 2 pounds (to make 6 cups sliced apples) 2 tablespoons freshly squeezed lemon juice 2/3 cup granulated sugar 1/2 cup dark brown sugar, firmly packed 1/2 cup all-purpose flour 1 teaspoon ground cinnamon 1/8 teaspoon ground nutmeg 1/8 teaspoon ground allspice 1 large egg 1 1/2 tablespoons good quality bourbon 2 tablespoons butter Vanilla sugar, for sprinkling, optional Instructions: Crust Preparation: Preheat oven to 400 degrees F. Combine all the dry ingredients in a large mixing bowl. Add shortening and butter. Using a pastry blender, cut in the shortening and butter until the mixture resembles course meal. Drop by drop, add the cold water. Mix in with the fingertips, not hands, as the palms will warm the dough. Continue mixing water in until the dough begins to hold together without being sticky but not crumbly. Divide dough into 2 pieces and place 1 piece of dough in plastic warp. Press down to form a disk. This will make rolling out easier after chilling. Lightly spray a deep 9-inch pie pan with cooking spray. Roll out second piece of dough and place in pie plate, allowing the excess pastry to hang over the edge. Lightly brush sides and bottom of crust with egg wash. Chill in refrigerator for 10 minutes before filling. Makes pastry for 9-inch double-crust pie. Preheat oven to 425 degrees F. Filling Preparation: Peel, quarter, and core apples; cut into 1/4-inch slices (should have 6 cups). Toss with the lemon juice in a bowl. In a separate bowl combine sugars, flour, cinnamon, nutmeg, and allspice, pour over the apples and toss to coat. Whisk together egg and bourbon. Fold into apple mixture. Spoon apple filling into the chilled pastry shell; cut butter into very small pieces and sprinkle over the apples. Roll out remaining pastry. Cut slits in pastry to allow steam to escape. Lightly brush egg wash around edge of pie. Cover pie and trim overhang. Turn edges under flush with the rim; crimp all around to make a stand-up edge. Bake pie at 425 degrees F for 40 minutes, or until top is golden brown and juices are bubbling up. Remove from oven and sprinkle with vanilla sugar, if desired. Cool on wire rack. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 8774,"Mango Habanero Slow Cooker Chicken Tacos 1 (16-ounce) jar LA VICTORIA? Mango Habanero Salsa 1 (15-ounce) can black beans, rinsed and drained 1 (15-ounce) can corn kernels, rinsed and drained 1 (4-ounce) can LA VICTORIA? Fire Roasted Diced Green Chiles 4 clove garlic, peeled 1 tsp ground cumin 1 tsp salt 1/2 tsp freshly ground pepper 4 boneless, skinless chicken breasts strong /strong LA VICTORIA? Flour Tortillas Shredded cabbage or lettuce Sliced avocado Lime wedges Sour cream Shredded cheese Instructions: In slow cooker, combine LA VICTORIA? Mango Habanero Salsa, black beans, corn kernels, LA VICTORIA? Fire Roasted Diced Green Chiles, garlic cloves, cumin, salt and pepper. Stir to combine. Add chicken breasts to slow cooker and toss with sauce. Cover and cook on high for 4 hours or until chicken shreds easily with fork. Remove chicken breasts from slow cooker and shred meat using two forks. Using strainer or slotted spoon, drain sauce from slow cooker, reserving thick salsa, black bean and corn mixture. Discard liquid. Add strained cooking sauce to shredded chicken and toss to coat. Warm tortillas and set out toppings. Serve chicken, with sauce and let everyone assemble his or her own tacos. ","[Malbec, Tempranillo, Garnacha, Zinfandel]" 8775,"Jicama Slaw 1 large jicama, peeled and finely shredded 1/2 napa cabbage, finely shredded 2 carrots, shredded 1/2 cup freshly squeezed lime juice 2 tablespoons rice vinegar 2 tablespoons ancho chili powder 2 tablespoons honey 1/2 cup canola oil Salt and freshly ground black pepper 1/4 cup finely chopped cilantro leaves Instructions: Place jicama, cabbage and carrots in a large bowl. Whisk together the lime juice, vinegar, ancho powder, honey and oil in a medium bowl and season with salt and pepper. Pour the lime mixture over the jicama mixture and toss to coat well, fold in the cilantro. Let sit at room temperature for 15 minutes before serving. ","[Verdejo, Sauvignon Blanc, Gruner Veltliner, Albari?o]" 8776,"Simple Spanish Tortilla 1/2 cup olive oil 4 large Yukon gold potatoes, peeled and sliced about 1/8-inch thick, see Cook's Note* 1/2 large yellow onion, chopped 6 large eggs 1/4 cup milk Salt and freshly ground black pepper Chopped flat-leaf parsley, for garnishing Instructions: Preheat oven to 350 degrees F. Heat the olive oil in a 10-inch skillet over medium-high heat for 1 minute. Reduce the heat to medium and add the potato slices a few at a time so they don't stick together. Add the onions and cook, stirring occasionally, until the potatoes are tender and the onions are golden but not brown, about 10 minutes. Place a strainer over a bowl in your sink and transfer the potatoes and onions to drain; reserve the oil. Whisk the eggs, milk, salt and pepper together in a large bowl. Drain excess oil off of the potato mixture. Add the potatoes and onions to the egg mixture and combine until they are completely mixed in. Set the bowl aside for about 15 minutes to let the potatoes release some of their starches into the eggs. Heat 3 tablespoons of the reserved olive oil in a medium nonstick skillet over medium-high for 1 minute. Add the egg-potato mixture, rotating the skillet in a circular motion to distribute it evenly. Lower the heat to medium-low and shake the pan a few times to prevent sticking (by shaking the pan, you ensure that the eggs and potatoes release from the pan bottom). Cook the tortilla for about 5 minutes or until the potatoes on the bottom start to turn golden brown. Place the skillet in the oven and cook for 6 to 8 minutes, or until almost set. Remove from the oven and place a large flat plate on top of the skillet and invert the skillet. The tortilla should come right out. Add a tablespoon of the reserved olive oil to the skillet and slide the tortilla back in to cook the other side until it is golden-brown, about 5 minutes. Turn the heat off and set the skillet aside until the tortilla cools to room temperature. Transfer the tortilla to a plate sprinkle with parsley and serve at room temperature cut into triangles or squares. *Cook's Note: The Yukon potatoes should be sliced using a mandolin. ","[Rioja, Tempranillo, Garnacha, Pinot Grigio]

" 8777,"Linguine alle Vongole 1/2 cup extra-virgin olive oil 6 ounces thinly sliced pancetta, cut into thin strips 1 garlic clove, thinly sliced 2 pounds cherrystone clams, scrubbed 1 cup chicken broth, homemade or low-sodium canned 1/3 cup dry white wine 4 small dried hot chiles (1-inch) or 1 teaspoon dried hot red pepper flakes 14 ounces dried thin linguine 1/4 cup chopped fresh parsley leaves Instructions: Heat 3 tablespoons oil in a deep 12-inch heavy skillet over moderately high heat until hot but not smoking, then saute pancetta, stirring occasionally, until crisp, about 6 minutes. Add garlic and saute, stirring, until golden, about 30 seconds. Stir in clams, broth, wine, and chiles and boil, covered until clams open, about 4 to 5 minutes (discard any clams that do not open after 6 minutes). If using whole chiles, remove with a slotted spoon and discard. While clams are cooking, cook pasta in a 6-quart pot of well-salted boiling water until al dente. Drain in a colander, then add to clams and simmer, stirring, 30 seconds. Toss pasta with parsley and drizzle with remaining 5 tablespoons oil. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 8778,"Teriyaki Roasted Salmon with Oranges, Fingerling Potatoes and Haricots Verts Cooking spray 2 pounds salmon fillets, 6 fillets or 2 whole sides Salt and freshly ground black pepper 1/2 cup reduced-sodium soy sauce 2 tablespoons molasses 1 tablespoon brown sugar 3 cloves garlic, minced 1 (11-ounce) can mandarin oranges, drained 1 pound fingerling potatoes or Yukon gold potatoes, cut into thin strips 2 cups haricots verts or string beans Instructions: Preheat oven to 400 degrees F. Coat a large roasting pan and large baking sheet with cooking spray. Season salmon with salt and pepper and place in prepared roasting pan. In a small bowl, whisk together soy sauce, molasses, brown sugar, and garlic. Pour mixture over salmon in pan. Arrange oranges over salmon, set aside. Arrange potatoes and haricots verts on baking sheet and spray with cooking spray. Season with salt and freshly ground black pepper. Roast salmon and vegetables for 20 to 25 minutes, until fish is fork-tender and potatoes are golden brown and tender. Remove from oven. Serve about 2/3 of the salmon, about 16 ounces or 4 fillets with all of the vegetables. Reserve remaining salmon about 8 ounces or 2 fillets for the linguine, if desired ","[Sauvignon Blanc, Pinot Grigio, Riesling, Chianti]" 8779,"Pasta with Escarole, White Beans and Chicken Sausage 3/4 pound whole-wheat bowtie (or other shape) pasta 1 tablespoon olive oil 1/2 medium onion, chopped, about 1 cup 3 cloves garlic, minced 6 ounces lowfat Italian-style chicken sausage, casings removed, crumbled 1 medium head escarole, rinsed, drained and chopped, about 8 cups 1 (14-ounce) can low-sodium cannellini beans, drained and rinsed 1 1/2 cups low-sodium chicken broth 1/2 teaspoon red pepper flakes 1 tablespoon chopped fresh sage leaves Salt Freshly ground black pepper 1 ounce grated Parmesan Instructions: Cook the pasta according to the directions on the package. Heat the oil over a medium heat in a large, deep saute pan or 8-quart stockpot.
Saute the onion until soft and translucent, about 5 minutes. Add the garlic and cook an additional 1 minute. Stir in the sausage and cook until heated through and browned, about 4 minutes. Add the escarole and cook until wilted, about 3 to 4 minutes.
Add the beans, 1 cup of chicken stock, sage and red pepper flakes and simmer until the mixture is heated through and liquid is slightly reduced.
Add the sausage-bean mixture to pasta and toss well, loosening with the additional 1/2 cup chicken stock if necessary. Season with freshly ground pepper and salt, to taste. Divide among 4 pasta bowls and top with Parmesan cheese. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 8780,"Crab Rangoon Nachos 30 wonton wrappers, cut in half on the diagonal 8 ounces cream cheese, at room temperature
1 tablespoon soy sauce
1 tablespoon rice wine vinegar
1 clove garlic, minced 3/4 cup sweet cl sauce
2 tablespoons sambal oelek 8 ounces crab meat (or crab stick), picked over for shells
1 bunch scallions, sliced on the bias
Instructions: Preheat the oven to 400 degrees F. Line 2 baking sheets with parchment paper. Divide the wonton wrappers between the baking sheets and spread in a single layer. Bake until lightly golden, flipping halfway through, about 10 minutes. Meanwhile, in a large bowl, mix together the cream cheese, soy sauce, vinegar and garlic until thoroughly combined. Whisk in up to 1/4 cup warm water to achieve a pourable consistency. In a small saucepan, whisk together the sweet cl sauce and sambal oelek over low heat until warmed through and thoroughly combined. Arrange the wonton wrappers on a platter. Pour the cream cheese mixture evenly over the chips. Drizzle the warm sweet cl sauce over the nachos and sprinkle with chunks of crab. Garnish with the scallions and serve immediately. ","[Chardonnay, Sauvignon Blanc, Ros, Vermentino]" 8781,"Toasts with White Beans and Ricotta Salata 1 (15-ounce) can great Northern beans 3 tablespoons chopped parsley leaves 1/2 lemon, zested 1 teaspoon lemon juice 1 tablespoon extra-virgin olive oil Salt and freshly ground black pepper 1 French baguette, cut into thin slices on the bias 1 block ricotta salata Instructions: Rinse and drain the beans and put in bowl. Add the parsley, lemon zest and juice, and the oil and season with salt and pepper. Toss to combine. Top each bread slice with some of the bean mixture, then top each with a small crumble of ricotta. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 8782,"Strawberries served with Honey Zabaglione 2 egg yolks 1/2 cup honey 1 cup dry Muscat white wine 3/4 cup lowfat yogurt 2 pints fresh strawberries, hulled and sliced Instructions: Make the zabaglione: In a large stainless-steel bowl or the top pan of a double boiler, whisk the egg yolks with the honey until blended. Set the bowl over--not touching--simmering water and whisk vigorously until the mixture lightens in color and thickens and the whisk leaves a trail, about 3 minutes. Add the wine and continue whisking constantly until the mixture is pale, thick, and greatly expanded in volume, about 10 minutes. The mixture will curdle if it gets too hot, so whisk it off the heat for a few seconds if you fear the eggs are cooking too fast. When the zabaglione is light, fluffy, and capable of holding a soft peak, transfer the bowl to a larger bowl filled with ice water to cool the zabaglione quickly. When cool, fold in the yogurt. Use immediately or cover and refrigerate for up to 2 days. Serve fresh strawberries on plates and put a dollop of zabaglione alongside. ","[Prosecco, Moscato, Vin Santo, Riesling]" 8783,"Pizza Popcorn 4 tablespoons unsalted butter, at room temperature 1/4 cup sun-dried tomatoes in oil, drained well
1 clove garlic, smashed
1/3 cup popcorn kernels
1 tablespoon grapeseed oil 2 tablespoons grated Parmigiano-Reggiano 3/4 teaspoon dried oregano
1/2 teaspoon kosher salt
Instructions: In a food processor, puree the butter, tomatoes and garlic until it forms a smooth paste. Heat a small saute pan over medium heat and add the butter mixture. Heat the butter until melted down and fragrant, about 3 minutes. Keep warm. Heat a large saucepan over high heat. Once hot, add the popcorn kernels and oil, and shake the pan to coat the kernels in the oil. Cover and continue to cook over high heat until the kernels begin to pop. Shake the pan once again and reduce the heat to medium-high. Continue to cook until the popping slows dramatically, 1 to 2 minutes. Pour the popped popcorn into a large bowl. While still warm, add the flavored butter, cheese, oregano and salt. Toss to coat, and then serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 8784,"Caramelized Day Boat Scallops Wrapped in Bacon 3 pounds (U-10 size) dry-pack scallops 30 strips bacon Instructions: On a hot grill, sear the scallops until edges start to caramelize. Wrap each scallop in a strip of bacon and secure with skewer. Return to grill until bacon is cooked and inside of scallop is opaque. Serve with your choice of dipping sauce. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 8785,"Barefoot Carrot Salad 1/3 cup golden raisins 1 pound carrots 2 tablespoons freshly squeezed lemon juice 1/4 cup sour cream 1/4 cup mayonnaise 3 tablespoons sugar 1/2 teaspoon salt 1/3 cup diced fresh pineapple Instructions: Place the raisins in a small bowl and cover with boiling water. Allow to sit for 5 minutes and then drain. Fit a food processor with the grating blade. Cut the carrots in half and place in the feed tube so they are lying on their sides. Process in batches. Place the grated carrots in a medium bowl, add the lemon juice and toss. For the dressing, whisk together the sour cream, mayonnaise, sugar and salt. Pour the dressing over the carrots and add the pineapple and raisins. Toss together and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 8786,"Bacon, Lettuce and Salsa Sandwich Mayonnaise Salsa Washed arugula leaves Wide slices of toasted good Italian bread, cut on bias or Challah Thinly sliced or grated white cheddar cheese Crisp cooked turkey bacon Slices of avocado chopped cilantro Instructions: In a mixing bowl combine some mayonnaise with salsa and spread on toast. Build up a layer of bacon, arugula, cheddar and top with avocado and cilantro. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 8787,"Yogi Tea 2 quarts water 1/4 cup milk 1/4 cup half-and-half 1/3 cup sugar 2 cinnamon sticks 1 teaspoon freshly grated ginger 2 teaspoons whole cloves 2 teaspoons cardamom seeds 1/2 teaspoon freshly ground black pepper Instructions: Bring the water to a boil, then reduce it to a simmer. Add the milk, half-and-half, sugar, and cinnamon, and simmer for 15 minutes. Add the remaining ingredients and simmer an additional 30 minutes. Strain and serve hot or cold. ","[Chardonnay, Riesling, Gewrztraminer]" 8788,"Crab, Avocado and Mango Roll 1 pound lump crabmeat, drained and patted dry with paper towels 1/4 cup mayonnaise 4 teaspoons lemon juice 4 teaspoons light brown sugar 5 cups cooked Sushi Rice, recipe follows 4 toasted nori sheets* 1 avocado, seeded, peeled and cut into thin slices 1 mango, peeled and cut into thin slices 1/2 red bell pepper, cored, seeded and cut into thin slices 1/4 cup black sesame seeds* 2 cups short-grain sushi rice (recommended: Kokuho Rose)* 2 1/2 cups water 1/4 cup seasoned rice vinegar Instructions: *Can be found at specialty Asian markets Serving suggestion: wasabi, sweet picked ginger, soy sauce In a medium bowl, mix together the crabmeat, mayonnaise, lemon juice, and sugar. Place a piece of plastic wrap on the sushi mat. Using wet fingers, spread 1 1/4 cups of the rice evenly over the plastic wrap to form a rectangle slightly smaller than the sushi mat. Lay a sheet of nori over the rice. Arrange 1/4 of the crab mixture along the center of the nori leaving a 2-inch border at the top. Top the crab mixture with 1/4 of the avocado slices, 1/4 of the mango slices, and 1/4 of the red bell pepper slices. Using the sushi mat as a guide, fold the rice over the filling and roll into a cylinder. Remove the plastic wrap. Repeat with the remaining ingredients. Sprinkle each roll with the black sesame seeds. To serve, using a sharp, damp knife, slice each cylinder into 6 pieces (re-wet the knife after each slice). Arrange the crab rolls on a serving platter and serve with wasabi, sweet pickled ginger and soy sauce. *Can be found at specialty Asian markets Place the rice and water in a medium saucepan over high heat. Bring the mixture to a boil. Cover the pan and reduce the heat to low. Simmer for 25 minutes. Sprinkle the vinegar over the rice and mix with a fork. Transfer the cooked rice to a parchment paper-lined baking sheet. Allow the rice to cool completely before using. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 8789,"Creative Oyster Loaf 3/4 cup oil, for pan-frying 1 cup cornmeal 1 tablespoon Creole spice, recipe follows 12 freshly-shucked oysters 1 large round loaf bread topped with sesame seeds, 8-inches in diameter 1/4 cup prepared tartar sauce 1/2 cup shredded lettuce 2 1/2 tablespoons paprika 2 tablespoons salt 2 tablespoons garlic powder 1 tablespoon black pepper 1 tablespoon onion powder 1 tablespoon cayenne pepper 1 tablespoon dried leaf oregano 1 tablespoon dried thyme Instructions: In a medium saute pan with deep sides begin heating oil. Season cornmeal with Creole spice. Dredge oysters in cornmeal mixture and add to hot oil, without crowding. Cook about 1 1/2 minutes, turning once. Remove with a slotted spoon and drain excess grease on paper towels. Slice bread in half horizontally across the middle. Open up loaf and spread a generous layer of tartar sauce on bottom half. Spread lettuce over and top with perfectly-cooked oysters. Replace bread top and eat immediately. Combine all ingredients thoroughly and store in an airtight jar or container. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 8790,"Alfred Portale's Tuna Tartare with Herb Salad, Cucumber, Lime, Scallion and Ginger 1 Japanese or cello cucumber, fluted and thinly sliced in 1/8-inch rounds 1 pound sushi grade yellowfin tuna, blue fin or big eye tuna, cut into 1/4-inch dice Vinaigrette, recipe follows 1/3 cup thinly sliced scallions, white part only 3 Shiso leaves, cut into chiffonade Coarse salt Freshly ground white pepper Herb Salad, recipe follows Croutons, recipe follows 1/4 cup plus 1 tablespoon grape seed oil or canola oil 3 tablespoons ginger juice (grate 4 ounces ginger and squeeze out the juice) 1 clove garlic, finely minced 5 tablespoons lime juice 1 shallot, finely minced 1/4 teaspoon ground cayenne pepper
1 bunch chervil 1/2 bunch flat-leaf parsley 1/2 bunch cilantro 1 bunch chives 1 small head baby frisee lettuce 1/2 cup micro greens, optional
1 thin baguette Extra-virgin olive oil Instructions: Place ring mold in the center of a chilled 12-inch dinner plate. Make a circle of overlapping cucumbers around each mold.
Put tuna in a mixing bowl and add 8 tablespoons of vinaigrette, scallions, and Shiso. Mix to combine. Season with salt and freshly ground white pepper, to taste. Spoon tartare into mold, pressing lightly. Stand 3 croutons into tuna and top with a little herb salad. Carefully lift ring mold up and off the plate. Serve with extra croutons on the side. Put all ingredients in a medium bowl and whisk to combine. Taste to check acidity, and balance with more oil or lemon juice, as needed. Set aside until ready to use. Wash and dry all of the greens and herbs. Pick the leaves off the chervil, parsley and cilantro and put in a large bowl. Cut chives into 1-inch batons and add to bowl. Pick through frisee and add to bowl with micro greens. Toss gently. Refrigerate until ready to serve, and then toss with 3 tablespoons vinaigrette.
Yield: 2 cups herb salad Preheat oven to 300 degrees F.
Cut baguette on severe bias to create 1/4-inch elliptical slices. Put bread slices on a baking sheet and lightly toast. Remove from heat and then drizzle with olive oil. Set aside until ready to assemble.
Yield: 18 croutons ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 8791,"Braised Spinach 1/4 cup extra-virgin olive oil 2 large red onions, sliced 4 garlic cloves, minced 4 large bunches fresh spinach, washed with water still clinging to leaves, stems trimmed and leaves coarsely chopped 2 tablespoons soy sauce 3/4 teaspoon dried crushed red pepper flakes Salt and freshly ground black pepper Instructions: Heat the oil in a very large pot over medium heat. Add the onion and garlic, and saute until tender, about 8 minutes. Add 1/3 of the spinach and saute until it begins to wilt, about 1 to 2 minutes. Continue adding the spinach 1 handful at a time, sauteing just until it begins to wilt before adding more. Add the soy sauce and crushed red pepper. Saute over high heat until spinach wilts. Season the mixture, to taste, with salt and black pepper. Transfer the mixture to a bowl and serve. ","[Barolo, Barbaresco, Dolcetto, Valpolicella]" 8792,"Sugar and Spice Panna Cotta 6 tablespoons unsalted butter, softened 1/3 cup granulated sugar 1/2 teaspoon vanilla extract 1/4 teaspoon salt 1 large egg 1 cup all-purpose flour 1/2 to 1 teaspoon ground cinnamon 1/2 teaspoon grated nutmeg 1 teaspoon ground cloves 1/2 cup butterscotch morsels 1 to 2 tablespoons heavy cream 1 tablespoon light corn syrup 1 cup heavy cream 1 teaspoon vanilla extract 1 packet powdered gelatin 1/4 cup Irish cream liqueur 1 1/2 cups heavy cream 3 tablespoons packed brown sugar 1/2 teaspoon maple extract 1/4 teaspoon vanilla extract 1 1/2 teaspoons powdered gelatin 1 cup heavy cream 5 tablespoons honey 1 1/2 teaspoons powdered gelatin 1 cup milk 4 gingersnap cookies, for garnish Instructions: Start by making your spice cookies: In the bowl of a mixer fitted with a paddle attachment, cream the butter and granulated sugar until light and fluffy. Add the vanilla, salt and egg and mix well. Add the flour a little at a time, mixing well and scraping the sides of the bowl after each addition. Mix until well combined. Let chill for 30 minutes.
Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper.
Split the dough into 3 pieces. Into one, knead the ground cinnamon in with your hand until well incorporated. Into the next dough piece, knead in the nutmeg. And into the last, the cloves.
Pick teeny tiny portions of the cinnamon dough (about the size of a jelly bean), roll them between your fingers and place on the prepared baking sheets. Repeat with the nutmeg and clove dough (making sure to keep track of the separate flavors) until you have the desired amount of little cookies (20 to 30 of each). Bake until crisp, about 10 minutes. Let cool. Next, make the butterscotch cookie coating: In a microwave-safe bowl, heat the butterscotch morsels and 1 tablespoon heavy cream in 30-second increments, stirring every 30 seconds, until the butterscotch is melted. A touch more cream can be added if necessary. Add the corn syrup and very gently fold the mixture until it's a thin, liquid consistency, only heating the mixture for an additional period of 15 seconds or less.
Using a fork or slotted spoon (or, if you can use them, chopsticks work well), dip your cookies in the butterscotch mixture to lightly coat them (make sure you keep track of which flavor is which throughout--don't mix them up). The butterscotch creates delicious little pockets of butterscotch sauce while protecting the cookies from getting too soggy in the hot liquid panna cotta. Try to place them somewhere where the excess can drip off of the cookies a bit. Place the coated cookies in the freezer to harden, making sure not to mix up the different flavors!
Get out whichever 4 glasses you would like to present your dessert in (this recipe made enough for four 8-ounce stemmed sundae cups that we used). Wine glasses, martini glasses, tumblers, Irish coffee mugs--any of these work, but, depending on size, the layer size will vary! The Irish cream panna cotta will be the bottom layer, so the first to make. In a small saucepan over medium heat, combine the heavy cream and vanilla. Gently bring to just a boil, then immediately remove from the heat. Sprinkle the gelatin over the cream and whisk well until the gelatin is completely dissolved and no lumps remain, at least 1 to 1 1/2 minutes. Let cool for 5 minutes, then add the Irish cream liqueur and stir well.
Divide the liquid among your 4 glasses and carefully place them in the refrigerator for 5 to 6 minutes to slightly set up. Get your cookies out of the freezer. Take out your panna cotta and add 5 to 6 of the coated nutmeg spice cookies to the layer (up to you!) and then return the glasses to the refrigerator to set up completely (will take up to 45 minutes). The next layer will be the brown sugar maple panna cotta layer. In a small saucepan over medium heat, gently bring the heavy cream, brown sugar, maple extract and vanilla to just a boil. Immediately remove from the heat and whisk in the gelatin until completely dissolved and no lumps remain, at least 1 to 1 1/2 minutes. Making sure that the Irish cream layer is set up, divide the brown sugar maple liquid among your 4 glasses. Return to the refrigerator for 5 minutes to set up, then add your coated cinnamon spice cookies. Chill for 45 minutes to set up completely. The final (top) layer will be the honey panna cotta. Heat the heavy cream and honey in a small saucepan over medium heat until it comes to just a boil. Remove from the heat and whisk in the gelatin until dissolved completely and no lumps remain, at least 1 to 1 1/2 minutes. Whisk in the milk.
Making sure the other layers are completely set, divide the honey liquid among your 4 glasses. Let set up for 5 minutes, then add your coated clove spice cookies. Let the final layer set up for at least an hour.
We garnished each serving with a gingersnap cookie for a beautiful, rich holiday dessert. ","[Chardonnay, Riesling, Pinot Grigio, Moscato]" 8793,"Berry Waffles 3 tablespoons unssalted butter 1 cup flour 1 teaspoon baking powder Pinch of baking soda Pinch cinnamon Pinch of salt 1/4 sugar 1/2 cup yogurt 1/2 cup milk 1 egg, lightly beaten 1 cup frozen blueberries not thawed Instructions: Preheat waffle iron and read manufacturer's instructions. Melt butter in microwave. In a large bowl, combine flour, baking powder, baking soda, cinnamon, salt and sugar. In another bowl, beat together yogurt, milk and egg. Whisk liquid mixture into dry ingredients until just combined. Fold in frozen berries. Stir in melted butter. Brush hot waffle iron with butter or spray. Spoon about 1/2 cup of batter onto iron, smooth out with back of spoon and close to cook. This first waffle will be the tester. Cook waffle until golden brown. Remove to plate and keep warm. Serve with butter, maple syrup or blueberry syrup. ","[Chardonnay, Riesling, Moscato, Sauvignon Blanc]" 8794,"Pumpkin Spice Sweet Potatoes 3 1/2 to 4 pounds medium sweet potatoes Kosher salt and freshly ground black pepper 1 cup dark brown sugar 1 tablespoon red wine vinegar 2 teaspoons pumpkin pie spice 4 cups medium or large marshmallows 2 tablespoons unsalted butter, melted 1/2 teaspoon cayenne 3/4 cup pecans, coarsely chopped and toasted Instructions: Preheat oven to the 450 degrees F. Cook the sweet potatoes: Place the sweet potatoes in the center of the oven and bake until tender when pierced with the tip of a knife, 1 to 1 1/2 hours. Let cool slPeel the potatoes and cut them crosswise into 1-inch-thick slices. Arrange them in an 8-by-12-inch baking dish and sprinkle with salt and pepper.
Flavor the sweet potatoes: Meanwhile, in a medium pot, bring the sugar and 1/2 cup water to a simmer over medium heat. Stir in the vinegar and pumpkin pie spice and cook until syrupy, 5 to 8 minutes. Pour over the potatoes.
Bake and serve: Toss the marshmallows with the melted butter in a large bowl, use a fine-mesh strainer to sprinkle them evenly with the cayenne and arrange them on the potatoes. Bake until the marshmallows puff and brown, 10 to 15 minutes. Set the oven to broil and broil the tops for 1 to 2 minutes. Sprinkle with the pecans. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 8795,"Mummy Hand Pies 1/4 cup canned pumpkin 2 tablespoons sweetened condensed milk 1/4 teaspoon ground cinnamon 1/4 teaspoon ground ginger 1/4 teaspoon ground nutmeg Kosher salt 2 refrigerated pie crusts, thawed if frozen All-purpose flour, for dusting 1 large egg 12 raisins 1/2 cup confectioners' sugar, optional Instructions: Preheat the oven to 350 degrees F. Add the pumpkin, sweetened condensed milk, cinnamon, ginger, nutmeg and a pinch of salt to a medium bowl and stir to combine. Roll out 1 pie crust on a lightly floured surface with a rolling pin to form a rectangle about 9 inches by 12 inches. Square off the crust with a knife, reserving the scraps for decorating. Cut the pie crust into 6 equal rectangles, each about 3 inches by 6 inches. Transfer to a parchment-lined baking sheet. Roll out the other pie crust to the same thickness as the first. Cut into thin strips about 1/4 inch wide and 7 inches long. Repeat with the reserved dough scraps. Transfer the strips to a parchment-lined baking sheet. Add 1 heaping tablespoon of the filling to the center of each rectangular crust. Use the back of a spoon to spread out the filling, leaving about a 1/2-inch border around the edges.
Lightly beat the egg with 1 tablespoon water in a small bowl. Use a pastry brush to brush the edges of the pies with the egg wash. Layer the strips of dough, varying the angle of each strip to create a \mummy\ look. Seal the edges with a fork and use a paring knife to trim the overhang. Lightly brush the tops of the hand pies with the egg wash. Add 2 raisins to each hand pie for the eyes.
Bake, rotating the pan halfway through for even color, until golden brown, 20 to 25 minutes. Cool on a baking rack slightly, about 5 minutes.
Serve as is or decorate with a simple icing. Combine the confectioners' sugar in a small bowl with 1/2 teaspoon water. Stir until smooth and glossy. Transfer the icing to a resealable plastic bag and snip off the corner. Pipe the icing onto the hand pies using the stripes of pie crust as a guide. Serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 8796,"Chicken Legs 1 cup seasoned flour 2 eggs 3 cups Cheerios (processed to powder) 6 chicken legs 1/4 cup canola oil Instructions: Set out 3 shallow containers on counter and fill 1 with the flour, 1 with eggs and 1 with Cheerios. Dip each chicken leg to coat in first the flour, shaking off the excess, then the egg, and last the Cheerios. Heat canola oil in pan and place the coated chicken legs side by side in a pan turning to brown evenly. Cook 20 to 25 minutes until legs are cooked through. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 8797,"Vanilla Frosting 1/2 cup plus 1 tablespoon whole milk, at room temperature 1 tablespoon plus 3/4 teaspoon vanilla extract, at room temperature 1 1/2 tablespoons freshly squeezed lemon juice, at room temperature 1/2 teaspoon finely grated lemon zest 1 1/2 pounds unsalted butter, at room temperature 4 1/2 cups confectioner's sugar Instructions: In a small bowl, whisk together the milk, vanilla, lemon juice, and zest. In a standing mixer fitted with the paddle attachment, or with a hand-held electric mixer and a bowl, combine the butter and sugar and mix on low until incorporated. Raise the speed to high and mix until light and fluffy, about 10 minutes. (Occasionally turn the mixer off, and scrape the sides of the bowl down with a rubber spatula.) Reduce the speed of the mixer to low. Add the milk mixture in 3 batches, waiting for each batch to be fully incorporated before adding the next (scrape the bowl down occasionally). Raise the speed to high and mix briefly until fluffy. Use as desired. May be stored, covered, in the refrigerator for 3 days. ","[Chardonnay, Riesling, Moscato, Sparkling wine]" 8798,"Chocolate Chip Brownies 1/4 cup unsalted butter, melted 1/3 cup unsweetened cocoa powder 2 eggs 1/3 cup strong STEVIA EXTRACT IN THE RAW? CUP FOR CUP /strong 1/3 cup Sugar In The Raw? 1/2 cup whole wheat flour 1/2 cup all purpose flour 1 teaspoon baking powder 1/8 teaspoon salt 1/4 cup vegetable oil 1/4 cup low fat buttermilk 1 teaspoon vanilla extract 1/4 cup semi sweet chocolate mini chips Instructions: Preheat oven to 350 degrees F. Prepare 8-inch square baking pan with non-stick spray. Set aside. Combine melted butter and cocoa powder. Set aside to cool. In large bowl beat eggs until frothy. Add Stevia Extract In the Raw and Sugar In The Raw. Combine flours, baking powder and salt – add to egg mixture and stir. Add in cocoa mixture, vegetable oil, buttermilk and vanilla. Stir until blended. Stir in mini chips. Pour batter into baking pan and bake at 350 degrees F about 20 minutes or until toothpick comes out clean. Remove from oven and cool on rack. Cut into 16 squares and serve. ","[Merlot, Cabernet Sauvignon, Malbec, Zinfandel]" 8799,"Baked Eggs with Spinach and Cheese 1 tablespoon unsalted butter, at room temperature 4 slices bacon 1/4 cup minced red onion 1/2 cup frozen spinach, thawed, squeezed dry and finely chopped 1/4 teaspoon freshly grated nutmeg 1/3 cup heavy cream 6 large eggs 1/3 cup coarsely grated Parmesan Kosher salt and freshly ground black pepper 1 small baguette, sliced on the a diagonal, toasted and buttered Instructions:

1. Position a rack in the center of the oven and preheat the oven to 350F.
2. Select a roasting pan large enough to accommodate three 11.5 ounce mini-bakers without letting them touch. Coat the bottoms and the sides of the bakers with the butter. Bring 4 to 5 quarts of water to a boil.
3. Cook the bacon in a small skillet over medium heat until crisp, about 8 minutes. Transfer to a plate lined with a paper towel to drain, then crumble. Add the onions to the skillet and cook until softened, about 5 minutes. Add the spinach and nutmeg and cook, stirring occasionally, until warmed through, about 1 minute.
4. Divide the cream, bacon and onions evenly among the bakers and crack 2 eggs into each. Sprinkle the tops with the Parmesan and cover with the lids.
5. Place the bakers in a roasting pan and place the pan into the oven. Fill the pan with enough boiling water to come two-thirds up the sides of the bakers. Bake for 10 minutes. Remove the lids from the bakers, and bake for 12 minutes longer, then turn the oven up to broil. Broil until the whites are set but still jiggle a little and the tops start to brown, about 2 minutes longer. Serve with the buttered toast. ","[Chardonnay, Pinot Gris, Sauvignon Blanc, Riesling]" 8800,"Braised Beans 1 pound dried cannellini beans, picked over 6 leaves fresh sage 6 cloves garlic (3 smashed, 3 sliced) Coarse sea salt 1/2 cup extra-virgin olive oil, plus more for drizzling 1 plum tomato, diced Freshly ground pepper 1/4 cup roughly chopped fresh parsley Instructions: Soak the beans in water overnight. Drain, then transfer to a Dutch oven. Add 10 cups water, 2 sage leaves, the smashed garlic and 1 tablespoon salt. Bring to a boil over high heat, then reduce the heat to medium low; cook until the beans are tender, about 1 hour. Drain, reserving the liquid. Discard the garlic and sage. Meanwhile, preheat a grill to high or preheat the oven to 475 degrees F. Return the beans to the Dutch oven. Add the sliced garlic, olive oil, the remaining 4 sage leaves, the tomato, 1 1/2 cups of the reserved cooking liquid, 1/2 teaspoon salt and 1/4 teaspoon pepper. Place the pot, uncovered, on the grill or in the oven; cook until creamy, 15 to 20 minutes. Add the parsley and more cooking liquid, if necessary. Season with salt and pepper and drizzle with olive oil. ","[Barolo, Barbaresco, Chianti, Tempranillo]" 8801,"Grilled Corn on the Cob 4 ears of corn, husked Butter Olive oil Salt to taste Instructions: Lay the ears directly on the grill over very hot coals. Grill turning to brown them evenly, for 5 to 7 minutes. Season them to taste with butter, olive oil and salt. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio]" 8802,"Fresh Peach Cake 1/4 pound (1 stick) unsalted butter, at room temperature 1 1/2 cups sugar, divided 2 extra-large eggs, at room temperature 1 cup sour cream, at room temperature 1 teaspoon pure vanilla extract 2 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon baking powder 1/2 teaspoon kosher salt 1 teaspoon ground cinnamon 3 large, ripe peaches, peeled, pitted, and sliced 1/2 cup chopped pecans Instructions: Preheat the oven to 350 degrees F. Grease a 9-inch square baking pan. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and 1 cup of the sugar for 3 to 5 minutes on medium-high speed, until light and fluffy. With the mixer on low, add the eggs, one at a time, then the sour cream and vanilla, and mix until the batter is smooth. In a separate bowl, sift together the flour, baking soda, baking powder, and salt. With the mixer on low, slowly add the dry ingredients to the batter and mix just until combined. In a small bowl, combine the remaining 1/2 cup sugar and the cinnamon. Spread half of the batter evenly in the pan. Top with half of the peaches, then sprinkle with two-thirds of the sugar mixture. Spread the remaining batter on top, arrange the remaining peaches on top, and sprinkle with the remaining sugar mixture and the pecans. Bake the cake for 45 to 55 minutes, until a toothpick inserted in the center comes out clean. Serve warm or at room temperature. ","[Chardonnay, Riesling, Moscato, Sauvignon Blanc]

" 8803,"Robin Koury's Spice of Life Beer Can Chicken 4 pound chicken 1/4 cup paprika 2 tablespoons brown sugar 1 teaspoon kosher salt 1 heaping teaspoon cayenne pepper 1 teaspoon onion powder 1 teaspoon garlic salt 1 teaspoon chili powder 2 tablespoons butter, melted 1/2 can beer (recommended Sam Adams White Ale) 1 tablespoon honey
Instructions: Soak the wood chips in water for at least 2 hours.
When ready to grill, preheat 1 of the burners to 350 degrees F.
Make sure the chicken is clean and innards are removed; pat dry with a paper towel and set aside. In a small mixing bowl, add paprika, brown sugar, kosher salt, cayenne pepper, onion powder, garlic salt, chili powder and mix well. Take the chicken and separate the skin from the breast taking care not to tear or remove skin. Apply the spice rub directly to the chicken breast, under the skin. Apply rub to the entire chicken, inside and out, reserving at least 2 tablespoons. Punch 2 holes at the top of the can, with a manual hand-held can opener. In a new bowl, mix butter and remaining spice rub. Add this mixture to the half-full can of beer. Place chicken over beer can and insert into the cavity of the chicken, keeping beer can standing up.
Place the wood chips in a foil smoker pouch over the active burner on the grill and set the chicken, on a pie plate, over the in-active burner. Close the lid. Rotate the chicken every 20 minutes. 5 minutes before cooking is complete, drizzle the honey over the chicken. The chicken should take about 1 hour and 20 minutes to cook, or until an instant-read thermometer registers 155 degrees F. Slice and serve. ","[Chardonnay, Riesling, Pinot Grigio, Garnacha]

" 8804,"Fried Quick Pickles with Buttermilk Ranch Dippin' Sauce Canola oil or peanut oil, for frying 3 cups Quick Pickles, recipe follows, drained 1 cup flour 2 large eggs, beaten 1/2 cup milk 1 cup panko, pulsed in food processor 1 teaspoon dried dill 1 teaspoon garlic powder Kosher salt Buttermilk Ranch Dippin' Sauce, recipe follows 2 cups red wine vinegar 1 1/2 cups sugar 1/4 cup kosher salt 1 teaspoon mustard seeds 3/4 teaspoon coriander seeds 1/2 teaspoon celery seeds 1/4 teaspoon whole black peppercorns 2 cloves garlic, peeled and crushed 1 red Fresno cl, split in half 6 Kirby cucumbers (about 2 pounds) 1/2 cup buttermilk 1/2 cup mayonnaise 2 tablespoons chopped fresh chives 2 tablespoons lemon juice 1 tablespoon chopped fresh dill 1/2 teaspoon garlic salt 1/2 teaspoon onion powder 1/4 teaspoon freshly cracked black pepper Instructions: In a large heavy-bottomed skillet or cast-iron pan, heat enough oil to cover 1/2-inch of the skillet over medium-high heat until it reaches 350 degrees F. Line a baking sheet with a wire rack. In a large zip-top bag, add the drained Quick Pickles and flour and shake until well coated. In a mixing bowl, whisk together the eggs and milk. In a shallow baking dish, add the panko, dill, garlic and 1 teaspoon salt. In batches, dip the floured pickle chips into the eggs and then into the panko, making sure they are fully coated with the seasoned breadcrumbs. Place the coated pickles on the prepared baking sheet until all the pickles are coated. Working in batches, fry the pickles until they are golden brown, 1 or 2 minutes, turning once. Drain the pickles on a paper towel-lined plate (or another baking sheet lined with a wire rack). Sprinkle them with kosher salt as soon as they come out of the oil and serve immediately alongside some Buttermilk Ranch Dippin' Sauce. Cook's Notes: Using a slotted spoon or a fish spatula will help you toss the pickles in the egg mixture. When frying, always drop the food into the oil away from your body and close to the surface of the hot oil. In a saucepot, combine the vinegar, sugar, salt, mustard seeds, coriander seeds, celery seeds, peppercorns, garlic, cl and 2 cups water and bring the mixture to a boil to dissolve the sugar and salt. Using a mandolin (or sharp knife), slice the cucumbers 1/4-inch thick and place in a large heat-safe bowl or container. Once the mixture boils, pour the liquid over the sliced cucumbers, making sure the cucumbers are submerged. Let the cucumbers sit in the liquid as it comes to room temperature, for about 20 minutes. Drain the pickles, reserving the liquid. Serve as is or fry em' up! To serve, add a little of the pickling juice right on top of the pickles. In a medium mixing bowl, whisk together all of the ingredients until fully incorporated. Adjust the seasoning. The dressing can be stored in the refrigerator in a sealed container for up to a week.; ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 8805,"Rumarita Cocktail 1 small serrano pepper 2 ounces gold rum
1/2 ounce orange liqueur, such as Triple sec
1 ounce fresh lime juice (about 1 lime)
1/2 ounce fresh tangerine or orange juice
1 teaspoon raw sugar
3 dashes bitters, such as Angostura
1 round slice lime, for garnish
Instructions: With a paring knife, slice one long slit down the length of the pepper and then four horizontal slits in the side of the pepper, making sure to leave the pepper whole and to avoid slicing it in half. In a cocktail shaker filled with ice, combine the serrano, rum, orange liqueur, lime juice, tangerine juice, sugar and bitters. Shake and strain into a martini glass. Garnish with the lime slice. ","[Rum, Orange Liqueur, Lime Juice]" 8806,"Peanut Butter Banana Fritters Drizzled with Chocolate Sauce 2 cups flour 2 tablespoons confectioners' sugar 2 teaspoons baking powder Pinch sea salt Small pinch baking soda 3 ripe bananas, mashed 1/2 cup smooth organic peanut butter 2/3 cup milk 1 egg Peanut or Canola oil, for deep frying 1/2 cup dark chocolate chunks 1/2 cup whipping cream 1 cup water, for double boiler Instructions: To make the fritters: Combine the flour, sugar, and baking powder in a bowl and mix. Add the bananas, peanut butter, milk, and egg and whisk until the consistency is such that it can be balled up in a spoon. In a medium sauce pan, heat the peanut oil to 375 degrees F. Using a teaspoon, delicately spoon the peanut-butter-banana batter into the oil, a few balls at a time and deep fry until they fluff up and become crispy and golden brown, about 5 minutes. Strain on wire rack. To make the chocolate sauce: In a pot, bring a cup of water to a simmer. Add a large metal bowl over top of the pot. In the metal bowl, add the chocolate chunks and whipping cream, then whisk until it melts together. Generously drizzle the chocolate sauce over the fritters and serve. ","[Chardonnay, Riesling, Moscato, Pinot Grigio]" 8807,"Caramelized Pineapple Sauce 3 tablespoons unsalted butter 2 tablespoons firmly packed brown sugar One 20-ounce can crushed pineapple 1/2 teaspoon vanilla extract Pinch salt Ice cream, for serving Chocolate sauce, for serving Instructions: Melt the butter and sugar in a medium skillet over medium heat. Stir until the sugar dissolves, about 3 minutes. Increase the heat to high. Add the pineapple and cook, stirring occasionally, until golden and coated in caramel, about 5 minutes. Remove the skillet from the heat and add the vanilla and salt. Divide the pineapple sauce among 4 sundae dishes. Top each dish with 1 scoop of ice cream and some chocolate sauce. ","[Riesling, Moscato, Gewrztraminer, Pinot Grigio]" 8808,"Hot Dog Flowers 2 3/4 cups (385 grams) bread flour, plus more for dusting 1/4 cup (50 grams) granulated sugar
2 teaspoons mustard powder
2 1/4 teaspoons (6 grams) instant yeast
2 teaspoons kosher salt
3/4 cup (178 grams) warm water
1 tablespoon yellow mustard
1 large egg 1/4 cup (50 grams) refined coconut oil, at room temperature (soft, not melted)
Neutral-flavored oil, for greasing 4 jumbo Vienna beef hot dogs (or 8 regular-sized hot dogs from another brand) 1 large egg 1 tablespoon mustard seeds
Chinese hot mustard, for dipping
Instructions: For the dough: In the bowl of a stand mixer, add the bread flour, sugar, mustard powder, yeast and salt and whisk together. In a liquid measuring cup, add the water, yellow mustard and egg and whisk together. Add the wet ingredients and the coconut oil to the dry ingredients and stir to form a ball. Attach the dough hook to the mixer and knead for 7 to 10 minutes, scraping down the sides of the bowl and the hook once or twice. Form the dough into a ball and transfer to an oiled bowl. Cover with plastic wrap or a kitchen towel and let sit on the counter until the dough has puffed up by about half, about 1 hour. Turn the dough out onto a floured countertop and divide into 4 pieces (or 8, if using regular-sized hot dogs). For the flowers: Prepare a baking sheet with parchment paper. Flatten each piece of dough and roll it all the way around a hot dog. Cut each dough-wrapped hot dog crosswise into 6 pieces and arrange in a flower design on the baking sheet. Cover with plastic wrap or a kitchen towel and allow to proof in a warmish place for 30 minutes (they should be a little jiggly). Preheat the oven to 375 degrees F. Beat the remaining egg in a small bowl and brush each flower with the egg wash, then sprinkle with the mustard seeds. Bake for 25 to 30 minutes and eat warm with Chinese hot mustard. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 8809,"Sartu di Riso 1 pound Arborio rice (2 1/3 cups) 4 cups low-sodium chicken broth
1 3/4 teaspoons kosher salt
1 dried bay leaf
3 cups freshly grated Parmigiano-Reggiano
4 large eggs, at room temperature
1/4 cup extra-virgin olive oil
8 ounces sweet Italian sausage or sweet Italian turkey sausage
1 clove garlic, chopped
1 shallot, sliced
2 sprigs basil
One 2-inch piece Parmigiano-Reggiano rind
One 28-ounce can crushed tomatoes
3 tablespoons whole milk, at room temperature
7 tablespoons fine breadcrumbs
1/2 teaspoon dried oregano
8 ounces ground sirloin or ground dark turkey meat Olive oil, for frying
1 1/2 tablespoons unsalted butter, at room temperature 1 cup frozen peas, thawed
One 8-ounce ball fresh mozzarella, diced
Instructions: In a large saucepan combine the rice, chicken broth, 1 1/4 teaspoons of the salt and the bay leaf. Stir and bring to a boil over high heat. Cover the pan with a tight-fitting lid, reduce the heat to low and simmer, stirring once, until the rice is still slightly undercooked but the liquid is absorbed, 8 minutes. Pour the rice into a large bowl and cool to room temperature, stirring occasionally. Stir in 2 1/2 cups of the cheese and 3 of the eggs until well combined, and set aside. Meanwhile, heat the extra-virgin olive oil in a medium nonreactive saucepan over medium-high heat. Remove the sausage from the casing and break into small, bite-size pieces. Add the sausage to the hot oil and cook until browned, breaking it up with the back of a wooden spoon as it cooks. Using a slotted spoon, remove the sausage to a medium bowl and set aside. Reduce the heat to medium and add the garlic, shallots and 1/4 teaspoon of the salt. Cook, stirring constantly until fragrant and the shallots are soft, 1 minute. Add the basil, cheese rind and tomatoes, and bring to a simmer. Reduce the heat to low and simmer, stirring occasionally with a wooden spoon for 15 to 20 minutes. Remove the basil and cheese rind. Add 2 cups of the sauce to the reserved sausage and set aside. Meanwhile, in a separate medium bowl, mix together 2 tablespoons of the breadcrumbs, the milk and the remaining egg with a fork and let the mixture sit for 5 minutes to thicken. Stir in the oregano, the remaining 1/4 teaspoon salt and the remaining 1/2 cup cheese. Using your hands, mix in the beef, until just combined. Heat 1/2-inch of olive oil in a medium straight-sided pan. Scoop 1-tablespoon mounds of the mixture into damp hands and roll into uniform balls. When the oil is hot, fry the balls in 2 batches, turning them as needed with a slotted spoon to brown the balls evenly, about 4 minutes. When golden brown and crispy all around, remove the balls using a slotted spoon to the bowl with the sausage and sauce. Continue with the remaining balls, and then toss to coat evenly in the sauce. Preheat the oven to 350 degrees F. Using 1 tablespoon of the butter, grease the inside of a Bundt pan or a 3 1/2-quart Dutch oven, making sure to coat it very well. Dust the inside of the pan with 3 tablespoons of the breadcrumbs. Make sure it is evenly coated and there are no bald spots. This is very important to prevent sticking. Add the peas and diced mozzarella to the meat and sauce, and toss gently to incorporate. Spoon two-thirds of the rice mixture into the prepared bundt pan. Using damp hands, press the rice evenly over the bottom of the pan and 2 1/2-inches up the sides and middle of the pan. Spoon the meat filling into the well of rice and press gently to make sure it is evenly packed. Spoon the remaining rice over the filling and, using damp hands, press the rice evenly over the filling, being sure to press the rice on top into the rice along the edges to seal. Sprinkle evenly with the remaining 2 tablespoons breadcrumbs and dot with the remaining 1/2 tablespoon butter. Bake until lightly browned on top, 45 minutes. Cool for 15 minutes. Place a plate large enough to cover the top of the pan over the pan. Using heat-resistant pads or a towel, invert the sartu onto the plate. Carefully lift the pan off of the rice, shaking gently if needed. Warm the remaining sauce and fill the opening in the middle of the molded rice with the sauce to serve. ","[Barolo, Barbaresco, Chianti, Brunello di Montalcino]" 8810,"Almond Meringues 3 large egg whites Pinch fine salt 1/4 teaspoon cream of tartar 3/4 cup superfine sugar 1/4 to 1/2 teaspoon pure almond extract Instructions: Position oven racks in the top and bottom thirds of the oven and preheat to 250 degrees F. Line 2 baking sheets with parchment. Beat the egg whites and salt with an electric mixer on medium-high speed in a large bowl until foamy. Add the cream of tartar and continue to beat until soft peaks form. While beating, gradually add the sugar and then continue to beat until stiff peaks form. Beat in the almond extract. Transfer the mixture to a pastry bag fitted with a star pastry tip and pipe 1-inch meringues onto the prepared baking sheets, about 1-inch apart. Bake until the meringues are no longer glossy and feel light and dry when picked up, about 1 hour. Turn off the oven but leave the meringues inside with the door cracked open until the meringues are completely cooled and dry, about 2 hours more. The meringues can be stored in an airtight container at room temperature for up to 2 days.
","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 8811,"Smothered BBQ Chicken on Texas Toast 2 pounds chicken thighs, boneless and skinless Kosher salt and freshly ground black pepper Kosher salt and freshly ground black pepper
1 teaspoon canola oil 1 1/4 cups Chipotle Vinegar BBQ Sauce, recipe follows 4 slices Texas toast, brushed with butter and toasted until golden Southern White Sauce, recipe follows Pickled Red Onions, recipe follows: 2 cups ketchup 1/3 cup molasses 1/3 cup cider vinegar 2 tablespoons Dijon mustard 2 tablespoons vegetable oil 2 tablespoons Worcestershire sauce 1 teaspoon hot pepper sauce 1/4 teaspoon ground black pepper 1 medium clove garlic, grated 1 medium Vidalia onion, peeled, quartered and pureed in a food processer, solids strained and juice reserved (about 1/4 cup onion juice)
1 medium Vidalia onion, peeled, quartered and pureed in a food processer, solids strained and juice reserved (about 1/4 cup onion juice) 1 chipotle pepper in adobo 1 to 2 tablespoons adobo sauce, depending on spice desired 1 cup mayonnaise 1/4 cup apple cider vinegar 1 tablespoon lemon juice Kosher salt and freshly cracked black pepper 3/4 cup red wine vinegar 2 tablespoons sugar 1/2 teaspoon kosher salt Red pepper flakes 1 bay leaf 1 large red onion, peeled, halved and sliced into half-moons, 1/4-inch thick 1 tablespoon chopped fresh parsley Instructions: Preheat the oven to 325 degrees F.
Heat a 12-inch skillet over medium heat. Sprinkle both sides of the chicken thighs with salt and pepper. Add the oil to the skillet, and then the chicken thighs. Sear both sides of the chicken until golden in color, about 3 minutes per side.
Lower the heat and add in the Chipotle Vinegar BBQ Sauce. Bring to a simmer, and then place in the oven to finish cooking the chicken, 10 to 15 minutes. Let the chicken cool a bit in the sauce. Then, using two forks, shred the chicken into medium pieces and hold in the sauce until ready to serve.
Lay down the Texas toast and put a nice amount of the saucy, shredded chicken on top. Artfully drizzle Southern White Sauce on top of the chicken and then pile on the Pickled Red Onions. Pick it up or fork and knife it, either way it's delicious. Add the ketchup, molasses, vinegar, 1/4 cup water, mustard, oil, Worcestershire sauce, hot pepper sauce, black pepper, garlic, onion juice, chipotle pepper and adobo sauce together in a saucepot and bring to a boil over medium-high heat. Once at a boil, reduce to a simmer and cook for 20 minutes to combine the flavors. Remove from the heat and cool to room temperature. Combine the mayonnaise, cider vinegar, lemon juice and some salt and pepper in a bowl. Use immediately or store in airtight container in fridge for up to 4 days. Great as a salad dressing too!
To a saucepot, add the vinegar, 1/2 cup water, sugar, salt, red pepper flakes to taste and bay leaf and bring to a boil. Add the onions to a heatproof container and pour the boiling pickling liquid over them. Let the onions sit for at least 30 minutes. Right before serving, add in the parsley. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Syrah]" 8812,"Grilled Panzanella Salad 2 tablespoons extra-virgin olive oil, plus more for brushing and drizzling 2 teaspoons red wine vinegar 2 teaspoons fresh lemon juice 1 small clove garlic, minced Kosher salt and freshly ground pepper 3 medium tomatoes, halved 6 scallions 2 large bell peppers (any color), quartered 1 medium zucchini, halved lengthwise 1 10-ounce loaf ciabatta or semolina bread, halved lengthwise 1/2 cup torn fresh herbs (basil, mint and/or parsley) 1/4 pound thinly sliced salami, cut into 2-inch ribbons Instructions: Preheat a grill to medium high. Make the dressing: Whisk the olive oil, vinegar, lemon juice, garlic, 1/4 teaspoon salt, and pepper to taste in a bowl. Brush the grill with olive oil. Put the tomatoes in a large bowl; drizzle with olive oil and season with salt and pepper. Grill cut-side down until slightly charred, about 2 minutes. Transfer to a baking sheet. Put the scallions, peppers and zucchini in the same bowl; drizzle with olive oil and season with salt and pepper. Brush the bread with olive oil. Grill the bread and vegetables until charred, about 2 minutes per side for the bread and scallions and 4 minutes per side for the peppers and zucchini. Transfer to the baking sheet and let cool slightly. Cut the scallions, peppers, zucchini, tomatoes and bread into bite-size pieces; transfer to the bowl. Add the herbs, salami, dressing and any juices from the baking sheet. Season with salt and pepper and toss. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 8813,"Key Lime Pie Tartlets 10 graham crackers 3 tablespoons granulated sugar
1/4 teaspoon kosher salt
6 tablespoons unsalted butter, melted
2 large egg yolks 1 1/2 teaspoons lime zest (preferably from key limes, but regular limes will work, too)
3/4 cup sweetened condensed milk
1/3 cup key lime juice (fresh or bottled) 1 cup very cold heavy cream 1/4 cup confectioners\u2019 sugar
1/2 teaspoon vanilla extract
Zest from 1 lime Instructions: Preheat the oven to 350 degrees F. Lightly spray 12 cups of a nonstick mini muffin pan with cooking spray. For the crust: Place the graham crackers in a food processor and pulse until finely ground. Add the sugar and salt and pulse to combine. With the motor running, drizzle in the butter and process until the mixture resembles damp sand. Divide the mixture evenly among 12 cups of the prepared muffin tin (about 1 1/2 tablespoons for each cup) and use a shot glass or your fingers to press it evenly into the bottom and up the sides. Bake until browned and firm to the touch, about 10 minutes. Set aside while you prepare the filling. (If the crusts fell during baking, you can reform them while they are still hot with a lightly greased shot glass or the back of a lightly greased small spoon.) For the filling: Beat together the yolks and lime zest in a large mixing bowl with an electric mixer on high speed until the yolks have lightened in color and thickened slightly, about 1 minute. Add the condensed milk and lime juice and beat until combined. Divide the mixture evenly among the tartlet crusts in the muffin pan, filling just below the top of each crust. Bake just until the filling has set, about 6 minutes. Place the pan on a wire rack to cool for about 30 minutes. Remove tarts from the pan (a small offset spatula works well here) and refrigerate until cold, at least 1 hour. Just before serving, beat the cream, confectioners\u2019 sugar and vanilla in a large bowl with an electric mixer until soft peaks form. Dollop the whipped cream on top of the tartlets and sprinkle with the lime zest. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]

" 8814,"Roast Beef and Bleu Cheese Tea Sandwiches 1/3 cup crumbled bleu cheese 1/2 cup mayonnaise 1 tablespoon lemon juice 6 slices whole wheat bread 6 slices white bread 1 bunch watercress 1/2-pound sliced roast beef from deli Instructions: In a small bowl, stir together crumbled bleu cheese, mayonnaise, and lemon juice. Set aside. To make sandwiches, spread bleu cheese mayonnaise on bread slices. Add watercress and roast beef. Place another slice of bread on top. Cut into quarters and serve. ","[Chardonnay, Cabernet Sauvignon, Merlot]" 8815,"\Mother Hen\ Toast: Gallina De Madre 8 thick-cut slices country bread Extra-virgin olive oil Kosher salt and freshly ground black pepper Bechamel, recipe follows 16 slices shaved serrano ham 8 eggs 1/2 stick unsalted butter 3 heaping tablespoons all-purpose flour 2 cups whole milk 1/8 teaspoon grated whole nutmeg Kosher salt and freshly ground black pepper Instructions: Preheat oven to 350 degrees F. Lay bread out on a sheet tray and drizzle with olive oil, season with salt and pepper and toast lightly. Spoon a dollop of bechamel onto each toast. Arrange 2 slices of ham on each slice of toast and nestle it into a nest shape so the egg will rest in the center. Crack egg and drop into nest on each toast. Bake in oven until eggs are just cooked but the yolk is still slightly runny, about 10 minutes. Season with salt and pepper, if needed. Make the bechamel sauce: Melt the butter in a saucepan over medium heat. Add the flour and stir constantly to incorporate - you do not want any color. Gradually pour in the milk as you stir, and whisk out any lumps. As the mixture thickens up continue to stir until it reaches a boil - this ensures that the flour is cooked completely. Using a microplane or a fine grater, grate nutmeg into bechamel and season with salt and pepper. Set aside and keep warm. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 8816,"Glazed Baked Ham 1 fully cooked ham, bone-in (18 to 20 pounds)
Whole cloves
3 cups brown sugar
1/2 cup spicy brown mustard
2 tablespoons apple cider vinegar
1 can soda, such as Dr Pepper
Instructions: Preheat the oven to 325 degrees F. Score the surface of the ham about 1/8-inch deep in a diamond pattern. Insert a clove into the middle of each diamond.
Bake the ham for 2 to 2 1/2 hours, or longer depending on package directions. Heat the brown sugar, mustard, vinegar and soda in a small saucepan until bubbly. Cook until thick, about 15 minutes. After 2 hours of baking time, brush the glaze on the ham in 20-minute intervals until nice and glossy. ","[Chardonnay, Merlot, Cabernet Sauvignon, Pinot Noir]" 8817,"Baja Fish Tacos With Chipotle Cream 2 lbs. halibut, snapper or cod cut into 2x1 inch pieces 1 box tempura batter 1 1/2 cups club soda 2 cups shredded Napa cabbage 1/2 cup thinly sliced red onion 8 corn tortillas fresh cilantro sprigs 2 limes, cut into wedges salt and pepper to taste
salt and pepper to taste peanut oil for frying 1 cup sour cream 1 minced chipotle with its sauce, or to taste salt and pepper to taste salt and pepper to taste
Instructions: FISH TACOS: Heat peanut oil to 350F in a large dutch oven or deep fryer. In a 9\ x13\ glass dish, combine club soda and tempura batter mix. Season fish with salt and pepper. Coat pieces of fish in batter and carefully drop them into the hot oil to cook.
Fry for about 3 minutes until golden brown. Drain on paper towels. Warm tortillas in the microwave or in a dry skillet over medium heat. Pile some fried fish on each corn tortilla and top with chipotle cream, red onion, cabbage and cilantro sprigs. Squeeze on some fresh lime juice and enjoy. CHIPOTLE CREAM: Combine ingredients in a small mixing bowl with a spoon or rubber spatula until combined, adding more or less chipotle according to your taste. ","[Chardonnay, Sauvignon Blanc, Vermentino, Riesling]" 8818,"Apple Tart with Honey Ice Cream 1 pint good quality vanilla ice cream, softened Pinch ground mace or ground cinnamon Pinch salt 2 tablespoons honey 1 (9-inch) tart crust, store-bought or homemade 2 pounds apples (Golden Delicious, Granny Smith or Pippin), peeled, cored and thinly sliced 3 tablespoons salted butter, melted 1 teaspoon ground nutmeg 1 teaspoon ground cinnamon 1/4 cup granulated sugar 1/4 cup granulated sugar 1/4 pound butter, cut into pats, room temperature Instructions: Add softened ice cream to a mixer with paddle attachment, or mixed by hand in a bowl. Whip the ice cream for 3 to 4 minutes, increasing the air volume in the ice cream. Add the spices and the honey and mix for additional 2 to 3 minutes. Remove from the mixer and put into a shallow pan. Freeze until set, about 1 to 2 hours. Preheat the oven to 350 degrees F. Arrange the apples, evenly in a ring pattern in the crust, starting on the outer edge going to center. In a bowl, add the melted butter, nutmeg, cinnamon and sugar and stir to combine. Pour the mixture over the apples. Bake until the apples have softened, about 30 to 35 minutes. In a small bowl, add the butter and sugar and whisk well until smooth. Set aside. Remove the tart from the oven and dollop with the sweet butter topping. Return the tart to the oven until the topping has crusted, about 15 minutes. Remove from oven and allow to rest for 10 to 15 minutes before serving. Top each warm slice with honey ice cream and enjoy. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 8819,"Smashed Sweet Potatoes 4 pounds sweet potatoes (about 6 large) 1/2 cup orange juice 1/2 cup heavy cream 4 tablespoons (1/2 stick) unsalted butter, melted 1/4 cup light brown sugar 1 teaspoon ground nutmeg 1/2 teaspoon ground cinnamon 2 teaspoons kosher salt 1 teaspoon freshly ground black pepper Instructions: Preheat the oven to 375 degrees F. Scrub the potatoes, prick them several times with a knife or fork, and bake them for 1 hour or until very soft when pierced with a knife. Remove from the oven and scoop out the insides as soon as they are cool enough to handle. Place the sweet potato meat into the bowl of an electric mixer fitted with a paddle attachment and add the orange juice, cream, butter, brown sugar, nutmeg, cinnamon, salt, and pepper. Mix together until combined but not smooth and transfer to a baking dish. Bake the potatoes for 20 to 30 minutes, until heated through. ","[Chardonnay, Riesling, Gewrztraminer, Chenin Blanc]" 8820,"Beer Battered Onion Rings 4 cups canola oil or peanut oil 1 cup sour cream 3/4 cup mayonnaise 3 tablespoons sun-dried tomatoes 1/4 cup red bell peppers, roasted 1 tablespoon lime juice 1 1/2 teaspoons pepper, fresh cracked 2 teaspoons salt 3 tablespoons white wine 1 tablespoon garlic, minced 2 yellow onions, sweeter the better, Vidalia or Texas sweets 2 cups buttermilk 2 cups all-purpose flour, divided 1 teaspoon garlic, granulated 12 ounces beer, medium body 3 tablespoons grated Parmesan Instructions: In a Dutch oven heat oil to 350 degrees F. In a food processor combine sour cream, mayonnaise, sun-dried tomatoes, red bell peppers, lime juice, 1/2 teaspoon pepper, 1 teaspoon salt, white wine and minced garlic, cover and refrigerate for 1 hour. Cut onions 1/2-inch thick, remove dark exterior of onions, separate into rings and soak in buttermilk for 1 hour. Combine 1 cup of flour, remaining salt, pepper, and garlic, mix thoroughly. In a medium bowl combine beer and 1 cup of flour, mix thoroughly. Remove onion rings from buttermilk, shake off excess, dredge in flour, shake off excess, then dip in beer batter. Drop some onion rings in oil and continue process, being sure not to crowd rings as they will stick together. When golden, remove and let drain on paper towels. Garnish with Parmesan. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 8821,"Cajun Chicken Mustard 6 tablespoons plus 2 teaspoons spicy Cajun seasoning, divided 2 cups seasoned bread crumbs 1 pound chicken tenderloins 1 cup vegetable oil 2 cup milk 4 ounces butter 1 jar Dijon mustard Instructions: Add the Cajun seasonings to the bread crumbs and toss the chicken tenders in the mix to coat well. Heat the oil until bread crumbs fry when sprinkled in. Fry the chicken until golden brown, about 1 minute. Bring the milk and the butter to a rapid boil, whisk in the mustard and heat. Add the chicken to the sauce and warm through, sprinkle with 2 teaspoons of Cajun seasoning and serve. ","[Chenin Blanc, Zinfandel, Tempranillo, Garnacha]" 8822,"Slow-Cooker Beef and Polenta 2 pounds beef chuck roast, trimmed and cut into 8 pieces 1 tablespoon Italian seasoning Kosher salt and freshly ground pepper 8 ounces cremini mushrooms, sliced 5 cloves garlic 1 12-ounce jar pepperoncini, drained and sliced, plus 1/3 cup brine 1 14-ounce can cherry tomatoes 3/4 cup low-sodium beef broth 1 cup quick-cooking polenta 1/2 cup grated parmesan cheese 2 tablespoons unsalted butter Instructions: Toss the beef with the Italian seasoning, 1/2 teaspoon salt and a few grinds of pepper. Scatter the mushrooms and garlic in a 6- to 8-quart slow cooker; top with the beef. Add the pepperoncini, brine, tomatoes and beef broth. Cover and cook on low until the beef is tender, 8 hours. Uncover the slow cooker and let stand 5 minutes. Spoon off any fat from the top and discard. Shred the beef with 2 forks. Meanwhile, cook the polenta as the label directs. Remove from the heat and stir in the parmesan and butter until smooth; season with salt and pepper. Divide among bowls and top with the beef mixture. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Barbera]" 8823,"Ricotta Gnocchi with Tomato, Mushroom and Pancetta Sauce 6 cremini mushrooms, sliced Kosher salt Extra-virgin olive oil 12 ounces guanciale, diced into lardons 1 yellow onion, diced Pinch crushed red pepper flakes One 28-ounce can crushed tomatoes 1 1/2 cups water 8 ounces ricotta, hung to drain in cheesecloth in the fridge for at least 2 days 1/2 cup plus 2 tablespoons grated Parmesan, plus more for garnish 1/2 cup plus 2 tablespoons grated pecorino, plus more for garnish 1/2 cup all-purpose flour, plus more for dusting 3 large eggs 1 small bunch chives, thinly sliced Instructions: Preheat a large saute pan over medium-high heat. In batches, add the mushrooms in a single layer and cook until the moisture releases, 5 to 6 minutes. Sprinkle with kosher salt to taste. Flip the mushrooms and add a drizzle of olive oil and continue cook until browned, 3 to 4 minutes. Remove from the pan and repeat with the remaining mushrooms. Remove the final batch of mushrooms from the pan and add the guanciale and a drizzle of olive oil. Reduce the heat to low and cook until golden brown and crispy, 5 to 6 minutes. Using a slotted spoon, remove the guanciale and set aside, but keep the fat in the pan. Add the onions, red pepper flakes and a pinch of salt. Cook over medium-high heat until translucent, 5 minutes. Add the crushed tomatoes, water and a pinch of salt. Bring to a boil, then reduce to a simmer for 10 minutes. Add in the cooked mushrooms. To a large bowl, add the ricotta, 1/2 cup grated Parmesan and 1/2 cup grated pecorino and mix to combine. Stir in the flour and eggs and mix until the dough comes together. It shouldn\u2019t be too wet. Turn the dough out onto a clean work surface that\u2019s dusted with flour. Gently knead the dough, adding flour until it\u2019s no longer sticky and form it into a log. Sprinkle some flour onto a half sheet tray. Cut a small portion from the log of dough with a bench scraper and roll the dough into a long snake shape. Cut the dough into 1/2-inch pieces and toss in flour. Place them on the prepared sheet tray in a single layer. Set up a large pot of boiling water and season generously with salt. Add the gnocchi and cook until they\u2019re puffy and rise to the top of the water, 3 to 4 minutes. Remove the gnocchi and place directly into the sauce. Add a ladle of pasta water and toss to combine. Add in most of the crispy guanciale (leave some extra for garnish) and the remaining 2 tablespoons of Parmesan and 2 tablespoons of pecorino. Add a nice big fat drizzle of finishing oil and toss to combine. Transfer to a serving bowl and garnish with the remaining crispy guanciale, more Parmesan, pecorino and the chives. ","[Barolo, Barbaresco, Dolcetto, Chianti]" 8824,"Gingerbread Waffle Cake with Peppermint Frosting 1 3/4 cups all-purpose flour (see Cook's Note) 2 tablespoons unsweetened cocoa powder (not Dutch process) 1 tablespoon ground ginger 1 1/2 teaspoons baking powder 1 teaspoon ground cinnamon 1 teaspoon kosher salt 1/4 teaspoon freshly grated nutmeg 1/8 teaspoon ground cloves 1/2 cup molasses 1/2 teaspoon baking soda 1 1/2 cups granulated sugar 3/4 cup vegetable oil 3 large eggs, beaten Nonstick cooking spray, for the waffle iron 6 peppermint candies, coarsely crushed, for decorating One 8-ounce container mascarpone 1/4 cup confectioners' sugar
1/2 teaspoon peppermint extract
1 cup heavy cream
4 peppermint candies Instructions: For the cake: Preheat a round waffle iron to medium. Whisk together the flour, cocoa, ginger, baking powder, cinnamon, salt, nutmeg and cloves in a large bowl. Whisk together the molasses, baking soda and 1 cup water in a separate large bowl. Add the sugar, oil and eggs to the molasses mixture and whisk until mostly smooth.\u202f Add the molasses mixture to the flour mixture and whisk until combined. Spray the waffle iron with nonstick cooking spray. Pour 1/2 cup of the batter into the center of the waffle iron, close the lid and cook until the waffle is lightly browned and springs back when you touch it, 2 to 3 minutes. Remove the cake layer from the waffle maker using a fork and set aside on a wire rack to cool completely. Repeat with the remaining batter; you should have about 10 waffled cake layers total. Let cool completely then trim any scraggly edges with a knife. For the peppermint frosting: Whisk together the mascarpone, confectioners' sugar and peppermint extract in a large bowl. Crush the 4 peppermint candies with a heavy pan and combine with the frosting.
Whip the cream in a medium bowl with an electric mixer on medium speed until stiff peaks form, about 2 minutes. Gently fold the whipped cream into the mascarpone mixture. Don't worry if the whipped cream doesn't fully incorporate.
Put a small amount of frosting in the center of a large plate or cake stand. Place a waffle layer over the frosting on the plate, pressing down slightly to anchor it. Use an offset spatula or butter knife to spread about 2 tablespoons frosting over the first cake layer. Place a waffle on top. Repeat the frosting and layering process, using the remaining frosting on the final layer. Sprinkle the 6 crushed peppermint candies around the edge of the top layer.\u202f ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 8825,"Your Own Blended Pork Sausage and Fried Eggs 1 pound ground pork (lean but not too lean) Kosher salt 1 teaspoon cl flakes 1 teaspoon fennel seeds, toasted 1/2 teaspoon cayenne pepper 1/2 cup breadcrumbs, toasted 1/2 cup finely grated Parmesan 1 tablespoon canola oil 2 to 4 tablespoons unsalted butter 4 to 6 eggs Instructions: Put the meat in a large bowl and mix together with your hands. Add a good pinch of kosher salt, the cl flakes, fennel seeds, cayenne, breadcrumbs, and Parmesan. Mix to blend and then form the meat into small 2-inch patties. Heat the canola oil in a large skillet over high heat. When the oil begins to smoke lightly, shut off the heat to avoid splattering, and add the meat patties in a single layer in the pan. Take care they are spread somewhat apart so they have a chance to brown instead of steam. Put the heat back on high and brown them, turning them so they brown all around, 3 to 5 minutes on each side. Touch them to make sure they are still tender and somewhat yielding in the center. Use a slotted spoon or spatula to remove them from the pan. Transfer the patties to a platter or individual plates. Use a kitchen towel to wipe clean the skillet, put the heat on medium, and add the butter. When it begins to brown, crack 2 eggs, a distance apart, into the butter. Lower the heat, season the eggs lightly with salt, and cook 2 to 3 minutes or longer, if desired. Repeat with additional eggs. Put the eggs on the patties and serve immediately. ","[Barolo, Cabernet Sauvignon, Syrah, Tempranillo]" 8826,"Fennel and Red Onion Salad with Cran-Balsamic Dressing 1/4 cup whole berry cranberry sauce 2 tablespoons aged balsamic vinegar 1/4 cup extra-virgin olive oil Salt and freshly ground black pepper 1 bulb fennel, thinly sliced by hand or with mandoline 1 small red onion, thinly sliced by hand or with mandoline 1 large or 2 small hearts of romaine, chopped Instructions: In a medium bowl, combine cranberry sauce and vinegar, whisk in olive oil and season with salt and pepper. Add the fennel, onion and romaine, and toss to coat. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 8827,"Carrot Steamed Buns 1 cup warm water 2 1/4 teaspoons active dry yeast
6 tablespoons plus 1 teaspoon sugar
2 cups all-purpose flour, plus more for dusting
1 cup cake flour
3/4 teaspoon kosher salt
2 tablespoons canola oil, plus more for the bowl 1 1/4 pounds carrots (5 to 7 large), chopped into 1/2-inch pieces 1 tablespoon canola or olive oil
1/2 teaspoon kosher salt
6 tablespoons teriyaki sauce, plus more for serving
1/4 cup salted roasted peanuts, plus more for topping
1 tablespoon rice vinegar
6 scallions, minced, plus more for topping
Sriracha, for drizzling Instructions: For the steamed bun dough: In a small bowl, swirl together the water, yeast and 1 teaspoon of the sugar and let it sit until it becomes foamy on top, about 5 minutes. In a large bowl, mix together the all-purpose flour, cake flour, salt and remaining 6 tablespoons sugar. Pour in the yeast mixture and oil and mix to form a dough. Turn out onto a work surface and knead, dusting with flour as needed, until the dough is smooth and slightly sticky, about 5 minutes. Transfer the dough to an oiled bowl, turning to coat, cover the bowl with plastic wrap or a damp towel and let it rise until doubled in size, about 2 hours.
For the filling: While the dough is rising, preheat the oven to 425 degrees F. Place the carrots in a baking dish and toss with the oil and salt. (I like baking them in a high-sided dish like a casserole, so that I have room to add the other filling ingredients and then there's no need to transfer to a bowl.) Bake until tender, 30 to 35 minutes; let cool for 5 minutes. Add the teriyaki sauce, peanuts, rice vinegar, scallions and a drizzle of sriracha to the carrots and stir together. Set aside to continue to cool. It's ok if it's still a little warm when it's time to fill the buns. The filling can be made a day in advance and kept covered in the fridge. Once the dough has completed its rising time, turn it out onto a clean work surface and divide it into 16 balls. Keep the dough balls covered when you're not working with them. Working with 1 ball at a time, roll out to a 4 1/2- to 5-inch circle, fill with about 2 heaping tablespoons of filling and pinch the edges shut to seal well. Place on an individual 3-inch square of parchment paper. Space the buns out in a steamer basket 1 1/2 to 2 inches apart. (If your steamer doesn't fit all of the buns at once, do in batches.) Cover and let rise 30 more minutes. Bring a large pot of water to a boil over high heat (the water should come up high in the pot so it is close to the steamer). Place the steamer over it and steam the buns until light and fluffy, about 45 minutes. To serve, top with another little drizzle of sriracha and some sprinkles of peanuts and scallions. Dip in teriyaki sauce and enjoy! Leftovers can be cooled and kept in the fridge for a couple of days or in the freezer for a few months. To reheat, wrap them in a damp paper towel and microwave until heated through. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 8828,"Grilled Strip Steak 6 to 8 ounce Kansas City Steak or New York Strip Steak, about 1-inch thick Salt and pepper Softened butter, for serving (optional) Instructions: To panbroil: Heat a stove-top ridged grill pan over medium-high heat for 5 minutes. Add steak to heated pan, cook half of recommended time; turn and continue to cook until done. 8 to 10 minutes for rare, 11 to 12 minutes for medium-rare. Season with salt and pepper after cooking. Serve immediately with a spoonful of softened butter on top. To panfry: Heat a cast-iron pan over medium-high heat for 5 minutes. Add equal quantities oil and butter and heat until foaming subsides. Add steak, cook half of recommended time; turn and continue to cook until done. 8 to 10 minutes for rare, 11 to 12 minutes for medium-rare. Season with salt and pepper after cooking. Serve immediately with a spoonful of softened butter on top. ","[Cabernet Sauvignon, Malbec, Syrah, Tempranillo]" 8829,"Dijon-Baked Chicken with Rice and Broccoli 10 to 12 boneless skinless chicken thighs (about 1 3/4 pounds) 1 tablespoon curry powder 3 tablespoons frozen chopped onions 1/2 teaspoon crushed red pepper flakes 1/2 cup honey 1/2 cup Dijon mustard 2 tablespoons soy sauce 1 teaspoon Asian-style hot chili sauce (can be chili-garlic sauce) 1 1/2 cups basmati or white rice 3 cups water 5 cups frozen broccoli florets 1/8 teaspoon your favorite supermarket-style seasoning mix Instructions: The night before: Unravel thighs to flatten and scrunch together in a large shallow oven-safe pan. Combine the following in a small mixing bowl in this order: spices, honey, Dijon mustard, soy sauce, and hot chili sauce. Stir. Pour evenly over chicken. Flip the chicken around with a fork until each piece is well coated. End by making sure the rough side of the thigh is down. Cover with plastic wrap and refrigerate overnight. The next day: Preheat oven to 350 degrees F. Combine rice and water in a larger oven-safe pot. Stir. Cover and place in preheated oven. Turn chicken over with a fork. Place in preheated oven, beside rice. Set timer for 50 minutes. About halfway through the cooking time for chicken, I like to flip the chicken over again. When the timer rings for chicken, turn off heat but leave it in the oven. Rinse broccoli in colander. Place in a microwave-safe pot or casserole dish with lid. Cover, then microwave at high for 5 minutes. When timer rings, add seasoning mix to broccoli. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 8830,"Leftovers: Duck, Mango and Caramelized Onion Wrap 1 tablespoon Dijon 1/2 tablespoon sambal 2 limes, juiced 2 cups shredded duck meat 1 large red onion, sliced and caramelized 1 mango, peeled and sliced 2 cups shredded iceberg lettuce 1 sliced tomato 2 large whole wheat burrito or lavash Salt and black pepper, to taste Instructions: PLATING: In a large bowl, whisk together Dijon, sambal and limes. Mix with duck, onions and mango. Check for seasoning. Roll in lavash with lettuce and tomato. Slice on the bias. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 8831,"Brussels Sprouts with Chocolate Port Sauce 1 1/2 pounds Brussels sprouts, trimmed 3 tablespoons olive oil
Kosher salt and freshly ground black pepper 1 tablespoon unsalted butter
1 tablespoon minced shallots
1/2 cup port wine
1 tablespoon balsamic vinegar
1 teaspoon fresh thyme leaves, minced
1/2 cup vegetable broth
2 tablespoons finely chopped bittersweet chocolate
1 tablespoon honey
Instructions: Preheat the oven to 400 degrees F. Place the Brussels sprouts on a baking sheet and toss with the oil, 1 teaspoon salt and 1/2 teaspoon pepper. Roast until tender and browned, 20 to 25 minutes. Meanwhile, melt the butter in a small saucepan over medium-high heat. Add the shallots and cook, stirring often, for 1 minute. Stir in the port, vinegar and thyme and boil until syrupy, about 5 minutes. Stir in the broth and bring to a simmer. Whisk in the chocolate and honey and simmer until reduced by half, about 10 minutes. Season with salt and pepper. Transfer the Brussels sprouts to a serving bowl and drizzle with the sauce. ","[Rhone Blends, Pinot Noir, Barolo]

" 8832,"Arempas Pabelln Arepa 1 chuck roast, about 2 pounds 3 green onions 2 garlic cloves 1/2 cup Sofrito (see recipe below) 2 tablespoons sazon 1 tablespoon garlic powder 1 tablespoon Italian seasoning 1 tablespoon paprika 1 tablespoon salt Half a bunch cilantro 1 bag precooked yellow cornmeal, such as P.A.N. Vegetable oil, for cooking Vegetable oil, for frying 1 Yellow Plantain 2 cups cooked beans 1/4 cup Sofrito (see recipe below) 1 tablespoon garlic powder 1 tablespoon Italian seasoning 1 tablespoon sazon 1 tablespoon salt Quarter of a bunch cilantro Shredded mozzarella cheese, for serving 1 bunch green onions 7 garlic cloves Half a yellow onion Half a red bell pepper, seeded and stemmed 2 tablespoons vegetable oil Instructions: For the Shredded Beef: Cut the beef into small pieces. Add to a large pot along with the green onions and garlic. Add enough water to cover the beef. Bring to a boil, lower to a high simmer and cook until the beef is tender, about 3 hours. (Add more water as needed.) Once tender, reserve 1 cup of the cooking liquid and drain the beef, discard the green onion and garlic. Shred the beef and add back to the pot. Add the Sofrito (see recipe below), sazon, garlic powder, Italian seasoning, paprika, salt, cilantro and the reserved 1 cup of cooking liquid. Bring to a simmer over medium heat and cook until most of the liquid has evaporated, about 10 minutes. Set the beef aside. For the Plantains: Add enough oil to a large saucepan so it comes up about halfway up the side. Attach a deep fat-fry thermometer and bring to 350 degrees F. Peel the plantain and cut into 1/2-inch-thick slices on the diagonal. Fry batches in the hot oil until golden brown turning as needed, about 3 minutes. Remove with a slotted spoon to a paper towel-lined plate. For the Beans: Add the beans, sofrito (see recipe below), garlic powder, Italian seasoning, sazon, salt and cilantro to a large skillet over medium heat. Cook, stirring, enough for the beans to heat and the flavors to meld, about 6 minutes. For the Dough: Follow the package instructions on the bag of precooked cornmeal to make enough dough for 6 arepas (see Cook's Note). To shape the arepas, grab a portion of dough big enough to fit in your hand and roll it into a ball. Begin to flatten it like the shape and size of a hamburger patty. Add enough oil to a large skillet to just coat the bottom. Heat over medium-high. Add as many arepas as you can to skillet without overcrowding. Cook until golden, 5 minutes per side. Repeat if needed. Build the arepas: Insert a small, sharp knife into the edge of an arepa and work it slowly to open up a pocket. Once opened, stuff with some shredded beef, then some plantains, then some beans and finally cheese at the very top. Repeat with the remaining ingredients. Take a big bite and enjoy! This is going to be messy but sooo delicious. Finely chop the green onions, garlic, yellow onion and pepper together. Heat the oil in a large skillet over medium-high heat. Add the vegetable mixture and cook, stirring, until the onion is soft and translucent. Cool and refrigerate for up to 3 days. ","[Syrah, Tempranillo, Garnacha, Barbera]" 8833,"Provencal Roasted Chicken with Honey and Thyme 1 (3 to 4-pound) chicken, excess fat trimmed and giblets removed Kosher salt and freshly ground black pepper 1 shallot, sliced 1 bunch fresh thyme 1 lemon, zested in large strips 3 tablespoons extra-virgin olive oil 1 tablespoon honey 3 tablespoons water 1 tablespoon freshly squeezed lemon juice 1 tablespoon extra-virgin olive oil 1 tablespoon honey 2 tablespoons minced shallot 2 teaspoons chopped fresh thyme leaves 1/4 teaspoon kosher salt Freshly ground black pepper Instructions: Preheat the oven to 425 degrees F. For the chicken: Season the chicken cavity with salt and pepper, to taste. Stuff the chicken cavity with the shallot, half the thyme, and lemon zest. Set a v-rack or regular rack in a roasting pan, and brush chicken with a bit of the olive oil. Whisk the honey and remaining oil in a small bowl. Dip the remaining thyme in the mixture and use it to brush the chicken all over with the honey mixture. Season bird with salt and pepper, to taste. Tuck the wings under the back, cross the legs, and tie them with kitchen string. Place the chicken breast side down on the rack and roast until the back is golden brown, about 35 to 40 minutes. Remove the pan from the oven and turn the chicken breast side up. Cut the string where it holds the legs together and open up the legs a bit. Baste the chicken with the pan drippings, using the thyme sprigs as a brush. Roast the chicken again until the breast is golden brown and a meat thermometer inserted in the thigh registers 170 degrees F., 20 to 25 minutes more. Transfer the chicken to a carving board, and let it rest 10 minutes before carving. For the sauce: Remove the rack from the roasting pan. Put the pan over medium-high heat, add the water, and stir with a wooden spoon to release the brown bits that cling to the pan. Strain the pan drippings into a small bowl and spoon off the fat. Whisk in the lemon juice, olive oil, honey, shallot, thyme, salt, and pepper to taste. Carve the chicken and serve drizzled with the sauce. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 8834,"Pesto Fried Chicken 1 3 1/2-pound whole chicken 1 cup milk 1/2 cup prepared pesto 3 cups all-purpose flour 1 teaspoon paprika Kosher salt and freshly ground pepper Vegetable oil, for frying Instructions: Cut the chicken into 8 pieces. In a large bowl, whisk together the milk and pesto; add the chicken, then soak and refrigerate for 30 minutes. Remove the chicken and pat dry. In a shallow plate, whisk together the flour, paprika and 1 teaspoon each salt and pepper, then dredge the chicken in the mixture to coat. Heat a few inches of vegetable oil in a large pot until it registers 350? F on a deep-fry thermometer. Add the chicken and fry, turning occasionally, until golden, 12 to 15 minutes; transfer to paper towels to drain. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]" 8835,"Suya Bowl 1 ripe plantain, unpeeled, cut on the bias into 4 or 5 slices One 8-ounce piece flank steak
6 jumbo shrimp, peeled and deveined
Extra-virgin olive oil, for brushing and drizzling
Kosher salt and freshly ground black pepper
2 tablespoons Suya Spice Mix, recipe follows, plus more for serving 2 cups torn kale
1/2 medium red onion, sliced
1/2 cup halved grape tomatoes
1/2 cup sliced English cucumber
2 hard-boiled eggs, peeled and halved
1 small ripe avocado, pitted and sliced
BBQ sauce, for serving
Spicy mayonnaise, for serving
2 cups hot cooked long-grain rice 2 to 3 tablespoons coconut cream
1 tablespoon unsalted butter
1/4 cup chopped fresh cilantro
Kosher salt and freshly ground black pepper
1 cup unsalted roasted peanuts 2 to 3 teaspoons ground ginger
1 to 3 teaspoons ground cayenne
1 to 2 teaspoons onion powder
1 to 2 teaspoons garlic powder
1 teaspoon kosher salt
Instructions: For the suya bowl: Preheat an outdoor grill or grill pan to medium-high heat. Brush the plantains, steak and shrimp with olive oil. Season lightly with salt and pepper. Grill the plantains, unpeeled, until caramelized on the outside and tender all the way through, 4 to 5 minutes per side. Grill the steak, turning once, until charred on both sides, about 3 minutes per side. Let rest while you cook the shrimp. Grill the shrimp, turning once, until charred and cooked through, about 3 minutes total. Peel the skin from the plantain. Cut the steak into 1/2-inch chunks. Sprinkle the steak and shrimp, while still warm, with the Suya Spice Mix. For the coconut rice: Toss the hot rice, coconut cream, butter and cilantro in a bowl to melt the butter. Season with salt and pepper. To serve, divide the coconut rice between 2 bowls. Toss the kale in a small bowl with a drizzle of olive oil and mound on top of the rice. Add the steak, shrimp, plantain, red onion, tomatoes, cucumber, eggs and avocado. Drizzle each with some BBQ sauce and spicy mayo and a liberal dusting of Suya Spice Mix. Serve immediately. Put the peanuts in a blender or electric spice grinder and pulse until fine and powdery but not pasty. Add the ginger, cayenne, onion powder, garlic powder and salt as desired and blend just to combine. Transfer to an airtight container. The suya spice will keep for several weeks in a cool, dry place. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Tempranillo]" 8836,"Skirt Steak with Ancho-Onion Steak Sauce 2 1/2 to 3-pound skirt steak 2 tablespoons butter 1 large sweet onion, very thinly sliced 1 tablespoon Worcestershire sauce 1 tablespoon tomato paste 2 dried ancho peppers, seeded and stemmed 1 1/2 cups chicken stock Salt and freshly ground black pepper Extra-virgin olive oil Instructions: Put steaks out of the refrigerator to take off the chill. Heat a medium skillet over medium heat, and add the butter. When the butter has melted add the onions and cook until caramel in color, about 20 minutes. Stir in the Worcestershire sauce and tomato paste. Reduce the heat and simmer for 5 minutes. Put the anchos in small sauce pot with the stock and bring to a boil over medium heat. Turn off the heat and allow the anchos to steep for 5 minutes. Alternatively, put the anchos and stock in a microwave-safe bowl, covered with plastic wrap, and cook in the microwave for 2 to 3 minutes. Heat a grill pan or grill to high. Put the anchos and onions in a food processor. Turn the processor on and season with salt and pepper, to taste. Season meat with salt and pepper, to taste, and drizzle with extra-virgin olive oil. Grill over high heat 5 to 6 minutes total, turning once, for rare. Remove the steak to a cutting board and let rest for 5 minutes. Thinly slice the steak and arrange on a serving platter. Serve with lots of steak sauce poured over top. ","[Malbec, Syrah, Tempranillo, Garnacha]" 8837,"Parsley Pesto 2 cloves garlic 2 cups packed, stemmed Italian parsley Course salt 1/4 cup walnuts 1/2 cup freshly grated Parmesan cheese, or to taste 2/3 cup olive oil Salt and pepper Instructions: In a food processor place the garlic, parsley, pinch salt, walnuts, and cheese. Process until they form a paste. Gradually blend in olive oil, taste adjust your seasoning if necessary. Great with pasta, poultry, vegetables and rice. ","[Chardonnay, Vermentino, Sauvignon Blanc, Pinot Grigio]" 8838,"Meatloaf Sliders Cooking spray 1 pound extra-lean ground beef 1 large egg, lightly beaten 1/2 cup ketchup 1/4 cup grated onion 1/4 cup breadcrumbs 1/2 tablespoon Worcestershire sauce 1 tablespoon minced fresh parsley 1 teaspoon minced fresh thyme Kosher salt and freshly ground pepper 1/4 teaspoon garlic powder Mayonnaise, for serving 24 slider-size hamburger buns, split Instructions: Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper and place a cooling rack on top. Mist the rack lightly with cooking spray. Combine the beef, egg, 1/4 cup ketchup, the onion, breadcrumbs, Worcestershire sauce, parsley, thyme, 1/2 teaspoon each salt and pepper, and the garlic powder in a large bowl. Use your hands to mix everything together. Shape tablespoonfuls of the meat into small, thin patties, about 2 inches in diameter. Place on the prepared rack on the baking sheet. Brush the patties with the remaining 1/4 cup ketchup and bake about 20 minutes. Meanwhile, spread mayonnaise on one side of each bun. Serve each meatloaf slider on a prepared bun. ","[Cabernet Sauvignon, Merlot, Pinotage, Tempranillo]" 8839,"Yaki Udon 18 to 20 ounces fresh or frozen udon noodles 1/4 cup mushroom broth 2 tablespoons sake 2 tablespoons soy sauce 1 1/2 teaspoons sugar Kosher salt and freshly ground pepper 8 ounces skinless, boneless chicken breasts, sliced 1/4 inch thick 2 tablespoons vegetable oil 1/4 small head napa cabbage, chopped into 1 1/2-inch pieces 1 carrot, thinly sliced on an angle 3 scallions (white and green parts separated), thinly sliced 1 cup snow peas, trimmed 6 cloves garlic, minced Instructions: Bring a large pot of water to a boil. Add the noodles and cook as the label directs. Drain in a colander and rinse under cold water, stirring the noodles with your hands. Set aside. Mix the mushroom broth, sake, soy sauce, sugar and 1/4 teaspoon each salt and pepper in a large liquid measuring cup; set aside. Heat a large nonstick skillet over high heat until very hot. Add 1 tablespoon vegetable oil and heat until shimmering. Season the chicken lightly with salt and pepper; add to the skillet and cook until browned on the bottom, about 2 minutes. Flip and cook until just cooked through, about 1 minute. Transfer to a bowl and set aside. Add the remaining 1 tablespoon vegetable oil to the skillet, then add the cabbage, carrot and scallion whites. Cook, stirring, until the cabbage is wilted and the carrot is crisp-tender, about 2 minutes. Add the snow peas and garlic and stir-fry until the garlic is golden, 1 to 2 more minutes. Add the noodles and stir-fry until dry and evenly combined, about 30 seconds. Add the mushroom broth mixture and chicken to the skillet and cook, tossing, until the liquid is reduced and the noodles are coated, 1 to 2 more minutes; season with salt and pepper. Divide the noodles and vegetables among bowls and top with the scallion greens. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 8840,"Chicken Stock 2 large onions, quartered 2 medium carrots, quartered 2 stalks celery with leaves, quartered 10 sprigs parsley 4 sprigs fresh thyme or 2 teaspoons dried 1 bay leaf 5 pounds chicken bones, wings, backs, legs, wings, or a mixture, trimmed of excess fat Instructions: In a large stockpot, combine the onions, carrots and celery. Toss in the parsley, thyme and bay leaf and add the chicken parts or bones. Add enough cold water to cover the chicken by 3 inches. Bring to a boil over medium heat, lower the heat immediately so the stock simmers very gently. Skim the surface of any foam, scum, or fat, with a ladle, as often as necessary. Simmer, uncovered for 4 hours. Strain into a large bowl or storage containers. Cool the liquid to room temperature before refrigerating. (The fastest way to cool containers of stock is in an ice water bath in the sink.) Refrigerate for 2 or 3 days or freeze for up to 3 months. Remove any solidified fat that rises to the surface before using. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 8841,"Braised Collard Greens, Mustard Greens, and Red Swiss Chard 3 tablespoons olive oil 1/2 pound bacon slices, roughly chopped 4 garlic cloves, thinly sliced 2 cups chicken stock 1/3 cup cider vinegar 2 tablespoons sugar 1 bunch collard greens, ribs removed 1 bunch mustard greens, ribs removed 1 bunch red Swiss chard, ribs removed Salt and freshly ground black pepper Instructions: In a large pot heat oil and bacon over high heat until bacon is well browned. Stir in garlic and cook 45 seconds. Deglaze with chicken stock and vinegar. Add sugar and greens and partially cover. Lower heat to medium and cook for 30 minutes. Season with salt and pepper, to taste. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 8842,"Lasagna with Sausage and Butternut Squash 1 tablespoon extra-virgin olive oil, plus more as needed 1 pound hot Italian sausage, casings removed 1 large yellow onion, chopped 3 garlic cloves, minced One 1 1/2-pound butternut squash, cut into 1/2-inch dice (about 2 1/2 cups) 3/4 cup shredded parsnips Kosher salt and cracked black pepper Two 15-ounce containers part-skim ricotta 2 large eggs One 10-ounce package frozen chopped spinach, thawed and squeezed dry 2 cups shredded mozzarella cheese 1 cup shredded Parmesan cheese 1 cup fresh basil leaves, torn 6 cups store-bought or homemade tomato sauce One 8-ounce package no-boil lasagna noodles Instructions: Preheat the oven to 400 degrees F.
In a large skillet set over medium-high heat, heat the oil. Add the sausage and cook, breaking it up with a wooden spoon, until browned throughout, about 5 minutes. Using a slotted spoon, transfer the sausage to a paper towel-lined plate.
Add the onion and garlic to the pan, adding extra oil, if needed. Cook, stirring, for 1 minute. Add the butternut squash and parsnips and cook until the vegetables are tender, 8 to 10 minutes. If the squash and parsnips start to stick to the pan, add 1 tablespoon water. Season to taste with salt and pepper. Remove the pan from the heat and pour off any excess liquid. Stir in the reserved cooked sausage.
In a medium bowl, whisk together the ricotta, eggs, spinach, 1 teaspoon salt, and 1/2 teaspoon pepper.
In a separate bowl, combine the mozzarella, Parmesan, and basil.
Spread one-third of the tomato sauce in the bottom of a 9-by-13-inch baking dish. Arrange a layer of lasagna noodles on top. Evenly distribute one-third of the ricotta mixture over the noodles, followed by one-third of the vegetable-sausage mixture. Then sprinkle with one-third of the shredded cheese mixture. Repeat to make two more layers, ending with the shredded cheese mixture on top. (The assembled lasagna can be kept tightly covered in foil in the refrigerator up to 1 day before baking.)
Cover the dish with foil and bake for 30 minutes. Remove the foil and bake until the top is golden brown, about 15 minutes. Let cool for at least 10 minutes before serving.
Veggie Lasagna: Prepare the lasagna recipe without the Italian sausage. Cut 1 medium eggplant and 1 medium zucchini into 1/2-inch dice. After the butternut squash and parsnips have been cooking for 5 minutes, stir in the eggplant and zucchini. Continue cooking for 5 minutes or until the vegetables are tender. ","[Chardonnay, Pinot Grigio, Gavi, Vermentino]" 8843,"Veal Meatball and Broccoli Rabe Stoup 1 1/4 to 1 1/2 pounds broccoli rabe, 1 large bunch, trimmed and cut into large bite-sized pieces Salt Extra-virgin olive oil 4 cloves garlic, 1 minced, 3 chopped 1 carrot, peeled and chopped 1 medium onion, chopped 1 can white beans, cannellini Black pepper 1 quart chicken stock 2 cups beef or vegetable stock 1/3 pound orecchiette, little ear shaped pasta, or ditalini 1 pound ground veal 1 egg 1/2 cup bread crumbs, a couple of handfuls 1/4 cup grated Parmigiano or Romano, a generous handful, plus some to pass at table 2 to 3 fresh sage leaves, finely chopped Crusty bread, for mopping Instructions: Bring a couple of inches of water to a boil in a medium skillet. Add salt to boiling water and the broccoli rabe and cook 7 to 8 minutes. Drain rabe and reserve. While rabe cooks, heat a medium soup pot over medium to medium high heat with 2 tablespoons extra-virgin olive oil. Add 3 cloves chopped garlic, carrots and onions. Cook 5 to 6 minutes, add white beans and heat through, a minute. Season veggies and beans with salt and pepper. Add drained rabe and the stocks and cover pot to bring to a quick boil. Add orecchiette and stir. Reduce heat and simmer soup to a low-roll, uncovered. Mix veal with egg, remaining clove minced garlic, bread crumbs, cheese, sage and salt and pepper. Roll into 1-inch balls and drop into stoup. Cook 5 minutes. Adjust seasonings and serve stoup in shallow bowls with crusty bread. ","[Barolo, Barbaresco, Dolcetto, Valpolicella]

" 8844,"Tuna Sandwich 1 small can solid white tuna packed in water, drained well 3 to 4 tablespoons mayonnaise 2 slices white bread Instructions: In a small bowl mash tuna with mayonnaise to taste to a smooth paste. Spread on bread and wrap securely in foil. Let sandwich sit 2 hours until mayonnaise has softened bread. Slice in half and serve with a glass of cold milk.; ","[Chardonnay, Sauvignon Blanc, Riesling]" 8845,"Butter-Braised Carrots and Leeks 6 bunches baby rainbow carrots (3 pounds with tops) 2 large leeks, halved lengthwise and cut into 1 1/2-inch pieces 5 tablespoons unsalted butter Kosher salt 1 teaspoon finely grated lemon zest 1/2 teaspoon freshly grated nutmeg Freshly ground pepper 1/2 cup chopped mixed fresh herbs (such as tarragon, chives, mint, parsley and/or basil) 1 tablespoon fresh lemon juice Instructions: Trim the tops of the carrots. Scrub the carrots well but do not peel; halve lengthwise. Wash the chopped leeks thoroughly. Melt the butter in a wide pot over medium heat. Add the leeks and 1/4 teaspoon salt and toss to coat. Cover and cook, stirring occasionally, until almost tender, about 8 minutes. Add the carrots, lemon zest, nutmeg, 1/2 teaspoon salt, 1/4 teaspoon pepper and 1/2 cup water. Cover and continue cooking, stirring occasionally, until the carrots are tender, 15 to 20 more minutes. Add half of the herbs, the lemon juice, and salt and pepper to taste; toss. Transfer the vegetables to a platter and top with the remaining herbs. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Gris]" 8846,"Favorite Fettuccine Alfredo 2 heaping soup spoons sour cream or plain yogurt 1 big handful shredded cheese or 2 slices of cheese 3 soupspoons grated Parmesan cheese 2 pats butter 1 soupspoon cream or milk Lots of grated Parmesan cheese Pepper to taste 1 serving plain pasta, cooked Instructions: Combine everything except the pasta in a bowl. Microwave until the butter and cheese are completely melted. Stir until smooth, adding extra cream or milk if mixture is stiff. Pour the sauce over the pasta. Sprinkle some more Parmesan cheese on top, if you like ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 8847,"Cheesy Potato Casserole Butter, at room temperature 1 shallot, minced 2 cups heavy cream 1 clove garlic, minced Kosher salt and freshly ground pepper 3 medium russet potatoes (about 2 1/4 pounds), peeled and sliced 1/8-inch thick 2 cups grated sharp white Cheddar cheese 1/4 cup grated Parmesan Instructions: Heat oven to 375 degrees F. Butter a 1 1/2 to 2-quart baking dish and sprinkle with just a bit of the shallot. Add the heavy cream to a medium saucepan along with the remaining shallot, garlic, salt and pepper. Place over medium heat and bring to a simmer while stirring. Let simmer until you see the liquid begin to thicken, 2 to 3 minutes. Layer 1/3 of the sliced potatoes in the baking dish, cover with some Cheddar and a sprinkling of Parmesan; repeat the layering 2 more times. Pour the hot liquid over the potatoes. Add the remaining cheese, cover with foil, and bake for 1 hour, then remove the foil to bake until the cheese is golden and brown, 15 to 20 minutes. Let rest for 10 minutes before slicing so it can settle. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 8848,"Second Time Around Mushroom Soup 1 cup cooked mushrooms 3 cups chicken broth 8 ounces tortellini 4 ounces fresh spinach, stemmed and washed Salt and crushed red pepper flakes Instructions: Bring mushrooms and broth to a boil. Add pasta and cook 5 minutes. Add spinach and cook just until wilted. Season with salt and crushed red pepper. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc]" 8849,"Beef and Guinness Stew 2 pounds stewing beef 3 tablespoons oil 2 tablespoons flour Salt and freshly ground black pepper Pinch of cayenne 2 large onions, coarsely chopped 1 garlic clove, crushed 2 tablespoons tomato puree, dissolved in 4 tablespoons water 1 1/4 cups Guinness 2 cups largely diced carrots Sprig of fresh thyme Chopped parsley, for garnish Instructions: Trim the meat of any fat or gristle, and cut into 2-inch cubes. Toss beef with 1 tablespoon of the oil. In a small bowl, season the flour with salt, pepper, and cayenne. Toss meat with seasoned flour. Heat remaining 2 tablespoons oil in a large skillet over high heat. Brown the meat on all sides. Reduce the heat, add the onions, crushed garlic and tomato puree to the skillet, cover, and cook gently for 5 minutes. Transfer the contents of the skillet to a casserole and pour half of the Guinness into the skillet. Bring Guinness to a boil and stir to dissolve the caramelized meat juices on the pan. Pour over the meat, along with the remaining Guinness. Add the carrots and thyme. Stir and adjust seasonings. Cover the casserole and simmer over low heat, or in a 300 degree F oven until the meat is tender, 2 to 3 hours. Garnish the beef with parsley and serve. ","[Cabernet Sauvignon, Merlot, Syrah, Malbec]" 8850,"Bloody Mary Tea Sandwiches One 8-ounce package cream cheese, softened 1/2 cup finely chopped celery (about 1 stalk)
1/4 cup pimiento-stuffed green olives, drained and finely chopped
1/2 tablespoon Cajun seasoning
1/2 teaspoon anchovy paste
1/2 teaspoon lemon zest
10 slices white sandwich bread
10 slices whole-wheat sandwich bread Forty 1/8-inch-thick plum tomato slices (4 to 5 medium-size plum tomatoes) 2 cups loosely packed baby arugula
Pickled okra or jalapeno, sliced, for garnish, optional
Instructions: Stir together the cream cheese, celery, olives, Cajun seasoning, anchovy paste and lemon zest in a medium bowl until well blended. Place the white bread slices on a work surface, and spread about 2 tablespoons of the cream cheese mixture on each slice. Place the wheat bread slices on the work surface; top each with 4 tomato slices in a single layer, and add a few arugula leaves. Place the white bread slices, cream cheese-side down, on the wheat bread slices. Using a serrated knife, remove the crusts from the sandwiches with a gentle sawing motion, and then cut each sandwich into 4 triangular tea sandwiches. Cover with plastic wrap and chill until ready to serve. Garnish each tea sandwich with a slice of pickled okra, if desired. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 8851,"Marinated Lamb Chops 1 tablespoon olive oil 1 lemon, zested (about 1/2 teaspoon) 1 lemon, juiced (about 2 tablespoons) 2 tablespoons finely chopped fresh oregano leaves, or 2 teaspoons dried oregano 2 tablespoons minced garlic 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper 8 (4-ounce) lamb loin chops, trimmed of all visible fat Instructions: Click here to see how she does it. In a small bowl stir together the first 7 ingredients. Put the lamb chops in a sealable plastic bag and pour the marinade over them. Move the chops around in the bag so the marinade coats them well. Marinate for 1 hour. Grill or broil the chops for 3 to 4 minutes per side for medium rare. ","[Rhone Blends, Tempranillo, Garnacha, Barolo]" 8852,"Spicy Sauteed Broccoli 1 large bunch broccoli, about 1 1/2 pounds 2 tablespoons extra-virgin olive oil 2 cloves garlic, chopped Kosher salt Freshly ground black pepper 1/2 cup chicken stock 1 teaspoon hot chili sauce, (recommended: sriracha) or to taste Instructions: Put a pot of water on to boil. Prepare a large bowl of ice water. Cut the broccoli into florets. When the water is boiling, add the broccoli. Cook for 30 seconds. Immediately drain and add them to the bowl of ice water. When cool, drain well. In a large skillet over medium heat, add the olive oil. When it is warm, add the garlic and cook for 1 minute until toasted, do not let it burn. Add the broccoli, toss to coat with the oil and garlic, and season with salt and pepper, to taste. Add the chicken stock and hot chili sauce, raise the heat to high, and cook until the broccoli is just tender, about 2 minutes. Serve immediately with grilled shrimp, if using. ","[Chardonnay, Sauvignon Blanc, Vermentino, Tempranillo]" 8853,"Moroccan Grilled Salmon 1/2 cup plain yogurt Juice of 1 lemon, plus lemon wedges for garnish 1 tablespoon extra-virgin olive oil, plus more for the grill 2 to 3 cloves garlic, smashed 1 1/2 teaspoons ground coriander 1 1/2 teaspoons ground cumin Kosher salt and freshly ground pepper 4 6-ounce skinless center-cut salmon fillets 1/4 cup chopped fresh cilantro or parsley, for garnish Instructions: Stir together the yogurt, lemon juice, olive oil, garlic, coriander, cumin, 1/4 teaspoon salt, and pepper to taste in a small bowl. Pour half of the sauce into a large resealable plastic bag; cover and refrigerate the remaining sauce. Add the salmon to the bag and turn to coat with the marinade. Refrigerate for 20 to 30 minutes, turning the bag over once. Preheat a grill to medium-high. Remove the salmon from the marinade and blot off excess yogurt with paper towels. Lightly oil the grill and add the salmon; cook, turning once, until browned on the outside and opaque in the center, 4 to 6 minutes per side, depending on the thickness. Serve with the reserved yogurt sauce and garnish with the herbs and lemon wedges. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 8854,"Chicken and Scallion Quesadilla 1 tablespoon unsalted butter 1/2 teaspoon ground cumin 1/2 teaspoon ground coriander 1 can pinto or black beans,(about 15 ounces) rinsed and drained 1 to 2 pickled jalapeno, roughly chopped 1/2 teaspoon kosher salt 1/4 cup water or chicken broth, homemade or low-sodium canned 1 to 2 tablespoons extra-virgin olive oil 8 scallions (white and green), trimmed 2 cups shredded cooked chicken, about 8 ounces 2 teaspoons minced chipotle peppers en adobo 1/4 cup prepared salsa 4 ounces shredded Montery jack cheese, about 1 cup 4 (10-inch) flour tortillas Optional garnishes: sour cream, cilantro sprigs, salsa Alternative methods, recipes follow 4 tablespoons vegetable oil, like soy, peanut, or corn Instructions: Preheat the oven to 350 degrees F. Line a baking sheet with aluminum foil. To make the beans: Melt the butter in a skillet over medium-high heat, add the cumin and coriander, and cook until fragrant, about 1 minute. Add the beans, jalapeno, and water and bring to a simmer. Using a potato masher or a large fork to smash the beans into a rough paste. Season with salt and transfer to a bowl. Preheat a stovetop grill. Brush or drizzle oil over scallions, and then grill until soft and charred, 5 to 7 minutes. Cool and coarsely chop. In a small bowl, combine chicken with the chipotle and scallions. Toast the tortillas directly over a medium gas burner, turning occasionally until slightly blistered on each side. (If you have an electric burner, do this in a dry cast iron skillet.) Place the tortillas on the prepared baking sheet. Spread the beans on half of the tortilla, top with the chicken, salsa, and cheese. Fold the other half of the tortilla over the filling, to make a half moon shape. Lay another sheet of foil over the top of the quesadillas. Bake until the cheese melts and the filling hot, about 12 minutes. Serve whole or sliced into wedges, with optional garnishes. Hold the tortillas over an open burner until slightly blistered on each side. Put 4 tortillas down on the prepared baking sheet. On each tortilla, layer the fillings, and then top with another tortilla. Lay another sheet of foil over the top of the tortillas. Bake at 350 degrees F. until cheese is melted and the filling is hot, about 12 minutes. Heat a large skillet over medium high heat. Add 1 tablespoon of oil. When hot, lay a tortilla in the pan. Layer the filling ingredients on one half of the tortilla. Fold the other half of the tortilla over the filling, forming a taco shape. Remove to a prepared baking sheet and continue this process with the remaining tortillas. Bake at 350 degrees F until the cheese is melted and the filling is hot. Quesadilla for one: Heat a large skillet over medium high heat. Add 1 tablespoon of oil. When hot, lay a tortilla in the pan. Layer the filling ingredients on one half of the tortilla. Fold the other half of the tortilla over the filling, forming a taco shape. Transfer the skillet to the oven, and cook until the cheese is melted and the filling is hot. Method for 6-inch tortillas: 8 (6-inch) tortillas Method for 10-inch tortillas: 4 (10-inch) tortillas ","[Syrah, Tempranillo, Garnacha, Zinfandel]" 8855,"Cranberry Wassail 4 cups apple cider 2 cups cranberry juice 1/4 cup lemon juice 8 orange slices 4 whole cloves 2 cinnamon sticks, broken in half 2 Tbs. honey Instructions: Simmer all ingredients in a large pot for 20 minutes. Serve warm in mugs or let cool completely and serve over ice. ","[Chardonnay, Riesling, Gewrztraminer]" 8856,"Lettuce Wraps 3 tablespoons lime juice (from about 4 limes) 1 tablespoon fish sauce 1 tablespoon plus 1 teaspoon soy sauce 2 teaspoons light brown sugar 1/3 cup fresh cilantro leaves, roughly chopped, plus more for serving 3 scallions, thinly sliced 1 small red jalapeno or Fresno cl, thinly sliced 1/2 cup low-sodium chicken broth 1 pound ground pork or chicken 1 tablespoon grated ginger 2 cloves garlic, minced 1 large head Bibb or romaine lettuce, separated into 15 large leaves Chopped roasted salted peanuts, for serving Shredded carrots, for serving Instructions: Whisk the lime juice, fish sauce, 1 tablespoon of the soy sauce and brown sugar in a large bowl until the sugar dissolves. Add the cilantro, scallions and chiles; set aside. Heat the chicken stock in a large skillet over medium heat until steaming but just below a simmer. Add the pork and the remaining teaspoon soy sauce, and cook, breaking into pieces with a spoon (not too small), until the meat is just cooked through and no longer pink, about 6 minutes. Add the ginger and garlic, and remove from the heat. Combine the chicken mixture with the lime mixture until well coated. Let sit for at least 15 minutes while the flavors combine. To assemble, put 1 to 2 tablespoons of the chicken filling in the center of each lettuce leaf. Top with chopped peanuts, shredded carrots and chopped cilantro. Strain the remaining liquid from the filling, and serve on the side. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 8857,"Family-Style Pot Roast 3 1/2 pounds beef chuck, trimmed of excess fat 2 teaspoons kosher salt, plus more for seasoning 2 teaspoons fresh cracked black pepper, plus more for seasoning 1 teaspoon granulated garlic 1/2 ounce dried porcini mushrooms 2 tablespoons butter 1 tablespoon grapeseed oil or olive oil 6 cups sliced onions, 1/4-inch thick 1/2 cup sliced shallots, 1/4-inch thick 1/4 cup peeled garlic cloves, smashed 1 1/2 cups sliced celery, 1-inch pieces 1 1/2 cups sliced carrots, 1-inch coins 1 1/2 tablespoons tomato paste 1 1/2 cups beef stock 2/3 cup red wine, zinfandel preferred 2 tablespoons dried savory 6 sprigs fresh thyme (see Cook's Note) Instructions: Preheat the oven to 325 degrees F. Sprinkle the beef evenly with the salt, pepper and granulated garlic. Truss the roast with butcher's twine into a uniform shape. This will help the roast keep a uniform shape while it braises and make for more even slices. Place the porcini mushrooms into a bowl and cover with 2 cups simmering water. Set aside and allow the mushrooms to steep and absorb the water for 20 minutes. In a large Dutch oven over high heat, add the butter and oil. When the butter foams, add the trussed beef and sear for 5 to 6 minutes per side, including the ends. Remove to a plate. In the same pot over medium high-heat, add the onions and shallots and cook until just starting to caramelize, about 15 minutes, stirring occasionally. Add the garlic, celery and carrots and cook until the celery just begins to soften, about 5 minutes longer. Stir in the tomato paste and combine. Deglaze with the beef stock and wine, scraping up any browned bits from the bottom. Bring to a simmer and cook for 5 minutes to burn off the alcohol from the wine. Add the savory and thyme. Strain the porcini mushrooms and add to the pot along with 1 cup of the porcini liquid. Add the beef and any juices from the beef back to the pot on top of the vegetables. Cover the pan with a tight fitting lid and place in the oven. Cook for 45 minutes, baste with pan juices, replace the cover and cook for an additional 90 minutes. Remove the beef and tent lightly with aluminum foil. Discard the thyme bundle. With an immersion blender, blend the vegetables until smooth. Adjust the seasoning with additional salt and pepper, to taste. Remove the trussing string, slice across the grain into 2-inch pieces and serve immediately with the vegetable gravy. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Syrah]" 8858,"Smoked Pork Butt 1/2 cup Lotta Bull BBQ Red Dirt Championship BBQ Seasoning for Pork Butt, recipe follows One 3- to 4-pound Boston pork butt, trimmed of excess fat 1/3 cup smoked paprika 1 cup granulated sugar 8 teaspoons brown sugar 2/3 cup salt 4 teaspoons cracked black pepper 1/3 cup garlic salt 2 teaspoons cumin Instructions: Sprinkle the Lotta Bull BBQ Red Dirt Championship BBQ Seasoning for Pork Butt all over the meat, making sure to evenly coat the entire pork butt, and gently rub into the meat. Cover with aluminum foil and let sit out on the counter for 1 hour to allow the seasoning to penetrate.
Preheat a grill or smoker to 300 degrees F.
Place the pork butt on the grill or in the smoker, and cook over indirect heat until tender, 4 to 5 hours. Cover and let rest for 15 minutes before slicing and serving. Combine the granulated sugar, salt, garlic salt, smoked paprika, brown sugar, black pepper and cumin in a bowl and mix until well blended. ","[Rioja, Tempranillo, Garnacha, Barbera]" 8859,"Grilled Chilean Sea Bass on a Ragout of Fresh Asparagus, Tomato, Corn and Tri Color Orzo 1 teaspoon olive oil Salt and pepper to taste 1/2 pound Chilean sea bass 3 ounces tomato, peeled, seeded and chopped 3 ounces asparagus, steamed 3 ounces corn 4 ounces cooked orzo 4 ounces chicken stock Lemon for garnish Instructions: Preheat grill. Lightly oil and season sea bass on both sides. Place on grill. Cook each side for approximately 6 minutes. While fish is on grill, add tomato, asparagus, and corn to saute pan. Season with salt and pepper. After about three minutes, add orzo and chicken stock. Reduce. To plate dish, spoon orzo on plate and place sea bass on top. Garnish with lemon. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 8860,"Linzer Thumbprints 2 cups all-purpose flour (see Cook\u2019s Note) 1/2 cup natural (unblanched) almond flour 1/4 teaspoon fine salt 2 sticks (1 cup) unsalted butter 3/4 cup granulated sugar 1 large egg, at room temperature 1/2 teaspoon almond extract 1/3 cup confectioners\u2019 sugar 1/3 cup seedless raspberry jam Instructions: Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment. Whisk the all-purpose four, almond flour and salt together in a bowl. In another bowl, beat the butter and granulated sugar with an electric mixer on medium speed until fluffy, about 3 minutes. Beat in the egg and almond extract until combined. Slowly beat in the dry ingredients in 2 additions, mixing just until incorporated. Scrape the dough onto a piece of plastic wrap and roll into a disk or log. Refrigerate until slightly firm, about 1 hour. Scoop the dough into balls, each about 2 tablespoons. Place the balls on the prepared baking sheets about 2 inches apart. Press a 1/2-inch-deep thumbprint into the center of each ball. Bake the cookies until the edges just start to brown, 10 to 12 minutes. (For even baking, rotate the pans halfway through.) While the cookies are still warm, use the back of a teaspoon to redefine the thumbprints. Allow the cookies to cool completely. Place the confectioners\u2019 sugar in a fine-mesh sieve and generously dust the cookies with the sugar. Fill each thumbprint with about 3/4 teaspoon jam. The cookies can be stored in an airtight container for up to 4 days. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 8861,"Chard and Onion Omelet (Trouchia 3 tablespoons extravirgin olive oil 1 large red onion, quartered and thinly sliced crosswise 1 bunch chard, leaves only, coarsely chopped Salt and freshly milled pepper, to taste 1 garlic clove 6 to 8 large eggs, lightly beaten 2 tablespoons chopped parsley 2 tablespoons chopped or torn basil leaves 2 teaspoons chopped thyme leaves 1 cup grated Gruy re cheese 2 tablespoons freshly grated Parmesan cheese Instructions: Heat 2 tablespoons of the oil in a 10inch skillet. Add the onion and cook over low heat, stirring occasionally, until completely soft but not browned, about 15 minutes. Add the chard and continue cooking, stirring occasionally, until the moisture has cooked away and the chard is tender, about 15 minutes. Season well with salt and freshly ground pepper. Meanwhile, mash the garlic in a mortar with a few pinches of salt, then stir it into the eggs along with herbs. Combine the chardonion mixture with the eggs, stir in the Gruy re cheese and half the Parmesan. Preheat the broiler. Heat the remaining oil to the skillet and when it's hot, add the eggs. Slide the pan back and forth a few times to make sure the eggs are not sticking. Keep the heat at mediumhigh for about one minute, then turn it to low. Cook until the eggs are set but still a quite moist on top. Add the remaining cheese, slide the pan under the broiler and broil until browned. Serve the trouchia in the pan or slide it onto a serving dish and cut into wedges. The gratined top and the golden bottom are equally presentable. ","[Burgundy, Barolo, Tempranillo, Garnacha]

" 8862,"Sweet and Sour Shrimp-and-Noodle Stir-Fry 10 ounces lo mein noodles 3 tablespoons low-sodium soy sauce 3/4 cup canned pineapple chunks, plus 3 tablespoons juice from the can 2 tablespoons rice vinegar 3 to 4 teaspoons sambal oelek (or other chili paste) 1 1/2 teaspoons packed dark brown sugar 2 tablespoons vegetable oil 12 ounces medium shrimp, peeled and deveined 1 1-inch piece fresh ginger, peeled and julienned 1/2 large red bell pepper, thinly sliced 2 stalks celery, thinly sliced 2 scallions, thinly sliced, dark green parts separated Instructions: Bring a large pot of water to a boil. Add the noodles and cook as the label directs. Drain and set aside. Meanwhile, in a medium bowl, whisk together the soy sauce, pineapple juice, rice vinegar, sambal oelek and brown sugar. Heat 1 tablespoon vegetable oil in a large nonstick wok or skillet over medium-high heat. Add the shrimp and cook, stirring occasionally, until opaque, 3 to 4 minutes. Remove to a plate. Heat the remaining 1 tablespoon vegetable oil in the wok. Add the ginger and cook, stirring, until just golden, about 30 seconds. Add the pineapple chunks, red bell pepper, celery, and white and light green scallion parts; cook, stirring, until the vegetables are crisp-tender, about 3 minutes. Stir the soy-pineapple sauce into the skillet and add the noodles and shrimp. Toss well until everything is coated and heated through, about 2 minutes. Divide among bowls and top with the dark green scallion parts. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 8863,"Mint Chocolate Pie 1/4 teaspoon liquid green food coloring 1 container (8 oz.) reduced fat frozen whipped, topping, thawed Chocolate curls (optional) 2 tablespoons margarine 1/4 cup light corn syrup 1/2 cup semi-sweet chocolate chips 2 cups KELLOGG'S? COCOA KRISPIES? cereal 1 envelope unflavored gelatin 1/4 cup cold water 1 jar (7 oz.) marshmallow creme 1 to 1 1/2 teaspoon peppermint flavoring Instructions: Place margarine, corn syrup and chocolate chips in 2-quart saucepan. Cook over low heat, stirring constantly, until melted and smooth. Remove from heat. Add KELLOGG'S&reg COCOA KRISPIES® cereal to chocolate mixture. Stir until cereal is coated. With back of spoon, shape mixture evenly in bottom and on side of 9-inch pie pan coated with cooking spray. (If mixture is too soft, refrigerate about 5 minutes). Chill crust. Combine gelatin and water in small saucepan. Let stand 1 minute. Place over low heat, stirring constantly, until gelatin has dissolved. Remove from heat. In large mixing bowl, combine marshmallow creme, flavoring, color and warm gelatin, mixing until smooth. Gently fold in thawed whipped topping. Spoon filling into chilled crust. Refrigerate 3 hours or until firm. Serve garnished with additional whipped topping and chocolate curls, if desired ","[Pinot Grigio, Sauvignon Blanc, Riesling, Moscato]" 8864,"Black Forest Cake 1 box chocolate cake mix for two 8-inch rounds, plus necessary ingredients Strong brewed coffee, as needed Buttermilk, as needed 4 cups heavy whipping cream 3/4 cup powdered sugar
1 teaspoon almond extract
One 24-ounce jar sour cherries, drained 2 tablespoons kirsch
Chocolate shavings, for garnish Instructions: For the cake: Make the cake according to the package instructions, but substitute half of the water with coffee, and the other half with buttermilk (most likely it will call for 1 cup total of water). Bake in two 8-inch round cake pans according to package instructions. Let the cakes cool completely. For the cream: Using an electric mixer, beat the cream, sugar and almond extract together in a large bowl until stiff peaks form. For the cherries: Combine the cherries and kirsch in a small bowl. To assemble: Use a serrated knife to cut the cakes in half horizontally. Create layers of cake, cherries and whipped cream, repeating. Top the cake with whipped cream, a few cherries and chocolate shavings. ","[Merlot, Cabernet Sauvignon, Pinotage, Malbec]" 8865,"Mojo Pork with Sweet Plantains 1 cup fresh cilantro, plus more for topping 1/2 cup fresh mint 3/4 cup orange juice Juice of 2 limes (about 1/4 cup), plus wedges for serving 5 cloves garlic 1/2 jalapeno pepper, roughly chopped (remove seeds for less heat) 1 teaspoon ground cumin Kosher salt and freshly ground pepper 4 bone-in center-cut pork chops (about 6 ounces each) 1/2 cup long-grain white rice 1 15-ounce can kidney beans, drained and rinsed 1 ripe yellow plantain, halved lengthwise then crosswise through the peel Instructions: Preheat the broiler. Puree the cilantro, mint, orange juice, lime juice, garlic, jalapeno, cumin, 1 teaspoon salt and a few grinds of pepper in a blender. Transfer 1/4 cup of the mojo sauce to a large bowl. Season the pork chops with salt and pepper and add to the bowl; toss to coat and set aside. Bring 3/4 cup water, the rice, beans and 1/2 cup of the remaining mojo sauce to a boil in a medium saucepan over high heat (reserve the remaining mojo sauce for topping). Cover, reduce the heat to low and cook until the liquid is absorbed and the rice is tender, about 20 minutes. Set aside and cover to keep warm. Remove the pork chops from the marinade and arrange on a broiler pan (or a rack set on a rimmed baking sheet). Add the plantain halves cut-side up to the pan. Broil until the pork and plantains are golden and the pork is cooked through, about 7 minutes. Top the pork with the remaining mojo sauce and cilantro. Serve with the rice, plantains and lime wedges. ","[Chardonnay, Sauvignon Blanc, Vermentino, Tempranillo]" 8866,"The Det Burger 1/3 cup drained, sliced canned whole green chiles 1/3 cup sliced pitted oil-cured black olives 1/3 cup sliced sauteed cremini mushrooms 2 tablespoons unsalted butter 2 tablespoons vegetable oil 4 James Beard's Favorite Hamburger patties, recipe follows 4 slices onion 1/4 cup beer, plus more as needed 4 slices cheddar cheese 4 toasted hamburger buns Recipe courtesy Beard on Food, Running Press, 2000 2 pounds chopped beef chuck or round 1 onion 1 tablespoon heavy cream Freshly ground black pepper, to taste Unsalted butter Vegetable oil, as needed Kosher salt, to taste Instructions: Make the Det Mix: Combine all the ingredients in a bowl. Make the hamburgers: Heat the butter and oil in a large cast iron skillet over high heat. Add the hamburgers and cook halfway through and turn over. Cover each with about 1/4 cup of the Det Mix and top with the onion slices. Pour in the 1/4 cup beer and cover with a lid. Steam a couple of minutes until the onion is translucent. Re-steam with beer a couple of times. Top each hamburger with a slice of cheese and cover until melted. Transfer the hamburger to the buns and serve. Spread the meat out on a board and grate 2 to 3 tablespoons of onion into it?use a fairly fine grater so you get just the juice and very finely grated raw onion. Now mix in about a tablespoon of heavy cream and some freshly ground black pepper. Form into patties?a 6 to 8-ounce patty for an average serving. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Zinfandel]" 8867,"Basmati Rice Pilaf with Indian Spices and Raita 2 cups basmati rice 1 tablespoons vegetable oil 1 onion, chopped 2 cloves garlic, minced 8 green cardamom pods 1 teaspoon crushed coriander seeds 1 cinnamon stick 8 cloves 1/2 teaspoon powdered ginger 4 cups water 1 bay leaf Salt to taste 2 cups fresh green peas Ground pepper 2 cups yogurt 1 cucumber, peeled, seeded and minced 3 tablespoons chopped mint, or to taste 3/4 teaspoon ground roasted cumin 1/4 teaspoon chili powder Salt and pepper to taste Instructions: Wash rice by rinsing in cold water. Then soak in cold water for about 30 minutes. Drain. In a large nonstick saute pan over medium heat, heat 1 tablespoon oil. Add onion and cook, stirring, until onion is tender. Add garlic, and saute for about a minute. Add cardamom, coriander, cinnamon, cloves and ginger. Saute for another minute and add the rice. Saute until rice is translucent and begins to brown. Add water, bay leaf and salt and bring to a boil. Reduce heat and simmer, partly covered, for about 10 minutes. Most of the water will evaporate and steam holes will show through rice. Add peas, but do not stir. Cover tightly and let simmer for 5 minutes more. Turn off the heat and let sit for 5 to 10 minutes, covered. Prepare the raita: In a bowl whisk together the yogurt, cucumber, mint, cumin, chili powder and salt and pepper. Uncover the pilaf, season with salt and pepper. Remove bay leaf, cloves and cinnamon stick. Turn pilaf out onto a serving platter and pour half of the raita over rice. Pass remaining raita. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 8868,"Paper Plane Cocktail 1 1/2 ounces bourbon 1 1/2 ounces Amaro Nonino
1 1/2 ounces Aperol
1 1/2 ounces freshly squeezed grapefruit juice
Instructions: Combine the bourbon, Amaro Nonino, Aperol and grapefruit juice in an ice-filled cocktail shaker. Shake vigorously, then pour into two glasses. ","[Bourbon, Amaro Nonino, Aperol]" 8869,"Tomahawk Pork Chops with Tomatillo-Green Tomato Chowchow 2 cups apple cider vinegar 1 cup sugar
1 tablespoon celery seed
1 tablespoon dry mustard
1 tablespoon mustard seed
1 tablespoon kosher salt
1 tablespoon ground turmeric
4 bay leaves
1 pound tomatillos, husks removed, washed and cut into wedges 1 pound green tomatoes, cut into1/2-inch dice
5 cloves garlic, roughly chopped
2 jalapenos, seeded, deveined and minced
2 red bell peppers, seeded, deveined and cut into 1/4-inch dice
1 large Vidalia onion, cut into 1/4-inch dice
1/3 medium head cabbage, chopped
4 bone-in pork chops (1 pound each), Frenched by butcher 2 cups panko breadcrumbs, plus 1 cup finely ground Kosher salt and freshly ground black pepper 1 cup all-purpose flour
1 tablespoon granulated garlic
1 tablespoon onion powder
2 large eggs, beaten
1/3 cup half-and-half 2 cups canola oil, plus more as needed
Instructions: For the chowchow: Combine the cider vinegar, sugar, celery seed, dry mustard, mustard seed, salt, turmeric and bay leaves in a heavy-bottomed pot over medium-high heat. Bring to a boil, then immediately lower to a simmer and cook for 5 to 10 minutes to extract all the flavors of the spices. Bring the liquid back to a boil and add the tomatillos, green tomatoes, garlic, jalapenos, red peppers, onions and cabbage. Reduce the heat to a simmer and cook, stirring occasionally, until the vegetables are fully softened, 20 to 25 minutes. Remove the chowchow to a bowl and let cool. Refrigerate, covered, for up to 1 month. For the pork chops: Set one pork chop in the center of a large cutting board. Cover the chop with a sheet of heavy plastic wrap. With a meat mallet, pound out the pork chop to an even 1/4-inch thickness, working from the middle out. Repeat with the remaining pork chops. Combine all of the panko in a shallow dish and season with salt and pepper. In another shallow dish combine the flour with the granulated garlic, onion powder, and some salt and pepper. Whisk the eggs with the half-and-half and add to a third shallow dish; sprinkle with salt and pepper. Take a pork chop and dip the meat (not the bone) into the flour, then into the egg, and finally into the panko, making sure the chop is well-breaded. Repeat for the remaining pork chops. Let the breaded pork chops rest for 5 to 10 minutes before cooking. Heat the canola oil in a large cast-iron skillet over medium-high heat. Add a pork chop to the hot oil and cook until golden brown on both sides, 4 minutes per side. Remove to a paper-towel-lined baking sheet to drain. Repeat with the remaining pork chops, adding more oil as needed. Set the pork chops on plate and garnish with 3/4 cup of the chowchow, spooned over the center of each chop. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Gavi]" 8870,"Covered Wagon Beans 10 to 12 cups water 6 cups pinto beans Salt Pepper 2 tablespoons chili powder 2 chopped onions 1 (28-ounce) can tomatoes 2 tablespoons bacon fat 1/4 teaspoon garlic powder Instructions: Put the water and beans in a large Dutch oven or a large pot and soak overnight. After soaking, you're ready for cooking. Rinse the beans and add fresh water. Add salt, pepper, and chili powder and bring to a boil uncovered. Reduce the heat to low and add chopped onions, tomatoes, bacon fat, and garlic. The beans need to cook very slowly for at least 8 hours with the cover on. You may need to add a little water at different times and you should stir once in a while. ","[Zinfandel, Tempranillo, Garnacha, Barbera]" 8871,"Olive Oil Fried Eggs with Spanish Pantry Sauce 1/4 cup olive oil 1/4 cup fresh parsley leaves 2 tablespoons whole almonds
1 teaspoon smoked paprika
1 teaspoon kosher salt
1/2 teaspoon fresh ground pepper
6 jarred sundried tomatoes packed in oil 3 jarred roasted red peppers 1 clove garlic 8 1 1/2-inch-thick slices crusty Italian bread 1 3/4 cups olive oil 8 eggs
Kosher salt and fresh ground pepper Instructions: For the sauce: Combine the oil, parsley, almonds, paprika, salt, pepper, tomatoes, red peppers and garlic in a food processor and pulse until smooth. Taste and adjust the seasoning if necessary. For the eggs: Preheat the oven to 425 degrees F. Place the bread on a baking sheet. Brush the bread with 1/4 cup of the olive oil. Toast in the oven until toasted and lightly browned, 6 to 8 minutes. Heat the remaining 1 1/2 cups olive oil in a large nonstick saute pan set over medium heat. Crack 4 of the eggs into the pan making sure each egg has enough room for the white to spread out. Fry the eggs and, using a spoon, carefully baste them with the olive oil to cook the tops. Cook until the edges of the whites start to get golden brown and crispy, 3 to 4 minutes. Transfer to a plate. Repeat with the remaining 4 eggs. Lay 2 pieces of toast on a plate and top each with a fried egg. Season the eggs with a sprinkle of salt and pepper and finish with a heaping spoonful of the Spanish pantry sauce. Serve immediately. ","[Rioja, Tempranillo, Garnacha, Pinot Grigio]" 8872,"Pistachio Snowball Cookies 3/4 cup raw unsalted pistachios 2 cups all-purpose flour 1/2 teaspoon salt 2 sticks unsalted butter, at room temperature 3 cups confectioners\u2019 sugar 1 teaspoon pure vanilla extract 1/2 teaspoon almond extract 2 to 2 1/2 teaspoons green gel food coloring Instructions: Preheat the oven to 350? F. Spread out the pistachios on a baking sheet and bake until toasted, 5 to 10 minutes. Let cool, then transfer to a food processor. Process until finely chopped but not ground to a powder. Transfer the pistachios to a medium bowl; add the flour and salt and whisk to combine. Beat the butter and 1/2 cup confectioners\u2019 sugar in a large bowl with a mixer on medium-high speed until smooth, 2 to 3 minutes. Add the vanilla and almond extracts and beat just to combine. Reduce the speed to low and beat in the pistachio mixture in 3 batches until fully combined. Scoop tablespoonfuls of dough; roll into balls. Arrange 1 inch apart on an unlined baking sheet and refrigerate 30 minutes. Bake, rotating the pan halfway through, until the cookies are very lightly browned and dry to the touch, 10 to 15 minutes. Meanwhile, put 1 1/2 cups confectioners\u2019 sugar in a food processor. With the motor running, add 2 teaspoons green food coloring and process until the sugar is green; add the remaining 1/2 teaspoon food coloring, if desired, and process to combine. Remove the green sugar to a wide shallow bowl; it should feel like sand. Let the cookies cool 5 minutes on the baking sheet, then remove to a rack. Let cool 15 to 20 minutes more; they should be barely warm. (Do not roll the cookies in the colored sugar while hot or the coloring will bleed.) Break up any clumps of green sugar. Put the remaining 1 cup confectioners\u2019 sugar in a separate shallow bowl. Roll half the cookies in the green sugar to coat and the other half in the plain sugar. Return to the rack and let cool completely. Roll in the sugars again to coat. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]

" 8873,"Taleggio and Roasted Grape Crostini 1/2 baguette, sliced 1/2-inch-thick on the bias (20 pieces) 3 tablespoons extra-virgin olive oil Kosher salt and freshly ground black pepper 2 cups seedless red or green grapes 6 ounces Taleggio cheese, at room temperature 1/4 cup hazelnuts, toasted and chopped Aged balsamic vinegar, for drizzling Instructions: Preheat the oven to 375 degrees F. Brush both sides of the bread with 2 tablespoons of the oil and season liberally with salt and pepper. Arrange on a rimmed baking sheet and toast in the oven until crisp and golden brown, 10 to 12 minutes. Remove to a plate. Increase the oven temperature to 425 degrees F. On the same baking sheet, toss the grapes with the remaining 1 tablespoon oil and season liberally with salt and pepper. Roast until the grapes are starting to burst and slump, 20 to 25 minutes. To serve, spread the cheese on the toasts and top with the roasted grapes. Sprinkle with the hazelnuts and drizzle with vinegar. ","[Barolo, Barbaresco, Dolcetto, Tempranillo]" 8874,"Thai Swordfish Salad in Lettuce Cups 1 1/2 pounds swordfish steaks, 1-inch thick 24 kaffir lime leaves, fresh or dried* 2 tablespoons Thai fish sauce (Nahm pla)* 1 tablespoon honey 1/2 teaspoon sambal
1/4 cup canola oil 1 lime, juiced, plus 1 lime, juiced 1 tablespoon Thai green curry paste* 1/2 cup canned unsweetened coconut milk** 1/4 cup hand shredded fresh mint leaves 1/4 cup hand shredded fresh cilantro 1/4 cup chopped peanuts, divided
1 tablespoon black sesame seeds, divided 8 large butter lettuce leaves 2 Thai red chilies, diced
2 shallots, cut in rings and fried Instructions: Cut the swordfish into 2-inch cubes and thread onto the skewers, alternating with the lime leaves. Lay the kebobs in a shallow non-aluminum pan. In a bowl, whisk together fish sauce, honey, sambal, oil, and the juice of 1 lime. Pour the marinade over the swordfish and let marinate for 1 hour. Heat a ridged grill pan (or barbecue) until very hot. Remove the swordfish skewers from the marinade and grill about 4 minutes per side. Take care not to overcook so the fish remains moist.
In a mixing bowl, whisk together curry paste, coconut milk, remaining lime juice, mint, cilantro, 2 tablespoons peanuts, and 1/2 tablespoon sesame seeds. Season with salt and pepper. Remove the swordfish from the skewers and break up in bite-sized pieces; discard lime leaves. Toss the swordfish in the curry mixture. To eat, spoon the swordfish chunks into a lettuce leaf and top with remaining peanuts, sesame seeds, diced chiles and fried shallots. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 8875,"Gomes 3 tablespoons olive oil 4 cloves garlic 1 medium onion, chopped 2 medium red potatoes, cooked and dice 10 ounces codfish, boiled and chopped 1 hard boiled egg, chopped 2 tablespoons freshly chopped parsley leaves 1 handful olives Instructions: In a large saute pan over medium-high heat, add the olive oil. When heated add the garlic and onion and saute until golden brown. Add the potatoes, codfish and chopped egg and cook until heated through. Remove the pan from the heat and add the parsley and olives. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 8876,"Pumpkin Cheese Tarts with Gingersnap Crust 4 cups finely chopped gingersnaps (about 60) 6 tablespoons unsalted butter, melted 1 tablespoon grated fresh ginger 1 pound cream cheese, softened 1/2 cup light brown sugar, firmly packed 1/2 teaspoon cinnamon Pinch of nutmeg Pinch of allspice Pinch of ground cloves 1/4 teaspoon salt 3/4 cup pureed pumpkin 2 large eggs Instructions: To make the crust: Preheat the oven to 300 degrees. In a mixing bowl, combine the gingersnap crumbs with the melted butter and toss together until the mixture clumps together. Add an additional tablespoon of butter if necessary. Pat the mixture into the base and slightly up the sides of eight 4 1/2inch tartlet pans. Bake for about 7 minutes, or until crisp. To make the filling: Press the grated ginger against the mesh of a fine sieve into a small bowl, pressing hard to extract all the juice. Set the ginger juice aside and discard the pulp. In the bowl of an electric mixer, combine cream cheese, brown sugar, cinnamon, nutmeg, allspice, ground cloves, and salt. Beat until creamy and well combined, then add the ginger juice and the pumpkin puree and beat again. Add the eggs, one at a time, mixing well after you add the first one, but do not over-beat the mixture. Pour the filling into the tart pans and return them to the oven. Bake for 25 to 30 minutes, or until the center is just firm to the touch. Cool to room temperature, then chill for up to 2 hours or overnight before serving. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 8877,"Tartar Sauce 1/2 cup good mayonnaise 2 tablespoons small-diced pickles or cornichons 1 tablespoon Champagne or white wine vinegar 1 tablespoon capers 1 teaspoon coarse-grained mustard Pinch kosher salt Pinch freshly ground black pepper Instructions: Place all the ingredients in a food processor or mini chopper fitted with a steel blade and pulse several times until the pickles are finely chopped and all the ingredients are well mixed but not pureed. ","[Champagne, Sauvignon Blanc, Pinot Grigio]" 8878,"Slow Cooker Ragu 2 tablespoons olive oil 1 yellow onion, finely chopped 1 celery stalk, finely chopped 3 cloves garlic, minced Kosher salt and cracked black pepper ? cup canned tomato paste ? teaspoon dried thyme ? cup low-sodium beef broth Two 28-ounce cans crushed tomatoes 1 pound ground pork 1 pound ground beef sirloin 1 (14.5 oz.) can sliced carrots, drained 1 (4 oz.) can sliced mushrooms, drained Cooked pasta, such as spaghetti, for serving Instructions: Heat the oil in a large saute pan over medium-high heat. Add the onion and celery and saute for 1 minute just to soften. Add the garlic and season with salt and pepper cooking for about 3 minutes. Add the tomato paste and thyme and continue cooking for another 2 minutes. Deglaze with the beef broth using a wooden spoon to pull up any bits from the bottom of the pan. Season with salt and pepper. Carefully transfer mixture to the slow cooker. Stir in the canned tomatoes. Mix the pork and sirloin together in a separate bowl, using your hands, until combined. Stir the meat into the slow cooker, spreading out evenly and avoiding any large clumps. Cover and cook on high for 4 to 6 hours or on low 8 to 10 hours. During last two hours of cooking, add canned carrots and mushrooms to ragu. Skim the accumulated grease from the top before serving. Serve over pasta with crusty bread for soaking up the sauce. ","[Barolo, Barbaresco, Chianti, Tempranillo]" 8879,"Spinach and Mushroom Enchiladas 2 (10-ounce) cans tomatoes with chiles 1 small onion, chopped 1 garlic clove, minced 2 teaspoons ground cumin 2 tablespoons chopped cilantro leaves 1 tablespoon chopped oregano leaves Kosher salt Freshly ground black pepper 1 large red onion, diced 1 garlic clove, minced 1/2 pound portobello mushrooms, cleaned and cut into 1/2-inch pieces 1 (10-ounce) box frozen chopped spinach, thawed and squeezed to remove excess water 1/2 cup skim milk 1 tablespoon cornstarch 1 1/2 teaspoons ground cumin 1 tablespoon minced chipotle in adobo (optional) 1 lime, juiced 4 (6-inch) low-fat corn tortillas 1/4 cup queso blanco Instructions: For the sauce: Combine all of the sauce ingredients in a saucepan. Bring to a simmer and cook until all of the vegetables are tender, about 15 minutes. If desired, you can puree with an immersion blender or an immersion blender for a smooth consistency. Season to taste with salt and pepper. Thin with water, if necessary. While the sauce is simmering, make the filling. For the filling: Heat a 12-inch nonstick saute pan over medium heat. Add the onions and garlic and cook until the onions are translucent, about 4 minutes. Add the mushrooms and cook until they have released most of their liquid, about 6 minutes. Add a few tablespoons of water if the mushrooms get too dry. Add the spinach and cook until it is heated through. Combine the milk and the cornstarch to make a slurry. Add the milk mixture and bring to a simmer. Once the mixture comes to a simmer, the cornstarch will thicken the liquid. Cook for 1 minute. Add the cumin, chipotle, and lime juice and mix well. Remove from the heat and season, to taste, with salt and pepper. Cool slightly. Preheat the oven to 375 degrees F. Wrap the tortillas in a wet paper towel and microwave for 15 seconds to heat. Ladle 1/2 of the sauce into the bottom of a baking dish. Place a few tablespoons of the filling on each tortilla and roll into a cylinder. Place, seam side down in the dish. Repeat with the remaining tortillas and filling. Top with the remaining sauce and the cheese. Bake, uncovered, until heated through and bubbly, about 25 to 30 minutes. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Rioja]" 8880,"Chocolate Chip, Bacon and Caramel Corn Cookies 10 slices bacon 1 cup (2 sticks) salted butter, softened 1 cup packed brown sugar
1/2 cup granulated sugar
1 tablespoon vanilla
2 large eggs
2 cups plus 2 rounded tablespoons all-purpose flour
2 heaping teaspoons instant coffee granules
1 teaspoon baking soda
1 teaspoon kosher salt
7 cups caramel corn 8 ounces good semisweet chocolate, chopped into chunks
Instructions: In a large skillet, fry the bacon over medium heat until crisp, 8 to 10 minutes. Remove to a paper-lined plate to cool, then finely chop. Set aside. In a large bowl with an electric mixer, cream the butter together with the brown sugar and granulated sugar until it's nice and combined. Add the vanilla and eggs and beat until smooth, scraping the bowl if necessary to make sure everything is incorporated. In a separate bowl, combine the flour, coffee granules, baking soda and salt. Stir together, then add it to the butter mixture in 3 increments, mixing on low after each until it's totally incorporated. Scrape the bowl and beat for a few more seconds. Crush 3 cups of the caramel corn in a bag with a rolling pin. Stir by hand into the dough with the chocolate chunks and chopped bacon. Crush the remaining 4 cups caramel corn and transfer to a work surface. Line 2 baking sheets with silicone baking mats. Scoop 2-tablespoon portions of the cookie dough and roll into balls. Roll the balls in the crushed caramel corn, then place on the prepared baking sheets and flatten slightly. Refrigerate for 15 minutes. Preheat the oven to 350 degrees F. Bake the cookies until golden brown, about 12 minutes. Transfer to a wire rack to cool completely. Repeat with the remaining dough. ","[Cabernet Sauvignon, Merlot, Pinotage, Tempranillo]" 8881,"Quick Beef Goulash with Egg Noodles Kosher salt 2 boneless beef rib-eye steaks (about 1 1/4 pounds) Freshly ground pepper 4 tablespoons unsalted butter 1 onion, diced 2 bell peppers (1 red, 1 yellow), chopped 1 tablespoon paprika 1/2 teaspoon caraway seeds 1 14-ounce can diced tomatoes 1 cup low-sodium beef broth 8 ounces extra-wide egg noodles (about 5 cups) 2 tablespoons chopped fresh parsley 1/2 cup sour cream Instructions: Bring a large pot of salted water to a boil. Slice the steaks as thinly as possible (about 1/8 inch) on an angle, trimming off any large pockets of fat. Season with salt and pepper. Melt 1 tablespoon of the butter in a large skillet over medium-high heat. Add the sliced steak, spreading it out in a single layer. Increase the heat to high and cook, undisturbed, until browned on the bottom, 2 to 3 minutes. Remove the steak and any juices to a bowl. Add 2 tablespoons of the remaining butter to the skillet and reduce the heat to medium high. Add the onion and cook, stirring occasionally, until starting to soften and brown, about 5 minutes. Stir in the bell peppers, paprika, caraway seeds, a big pinch of salt and a few grinds of pepper. Cook, stirring, until the spices are toasted, about 1 minute. Return the steak to the skillet along with the tomatoes, beef broth and 1 teaspoon salt. Cover and bring to a boil, then reduce to a simmer and cook, partially covered, until the steak is tender, about 15 minutes. Season with salt and pepper. Meanwhile, cook the egg noodles in the boiling water as the label directs. Drain and return the noodles to the pot; stir in the remaining 1 tablespoon butter. Season with salt. Divide the noodles and stew among bowls. Top with the parsley and sour cream. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Tempranillo]" 8882,"Sweet and Spicy Sticky Wings Nonstick cooking spray 3 pounds chicken wings, separated at the joint Kosher salt and freshly ground black pepper 1/2 cup honey
1/2 cup low-sodium soy sauce 1/4 cup rice wine vinegar 2 tablespoons butter 4 cloves garlic, minced 2 chipotle peppers, minced 1 tablespoon minced ginger 3 green onions, sliced Instructions: Preheat the oven to 425 degrees F. Spray a large rimmed sheet tray with nonstick spray.
Place the chicken on the sheet tray and sprinkle lightly with salt and pepper. Bake until cooked through and crisp, about 45 minutes.
Meanwhile, combine the honey, soy sauce, vinegar, butter, garlic, chipotle and ginger together in a medium saucepan. Bring to a simmer and cook on low until thick and syrupy, about 15 minutes.
Add the cooked wings to the bowl of sauce. Toss until completely coated. Add to a platter and sprinkle with the green onions. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 8883,"Killer Turkey Burgers Extra-virgin olive oil, for coating the pan 1 onion, cut into 1/4-inch dice
Kosher salt
2 cloves garlic, smashed and finely chopped
1 1/2 pounds ground turkey
One 8-ounce can water chestnuts, coarsely chopped (not too fine--they add GREAT texture)
1/4 cup soy sauce, plus more if needed 1/2 bunch of fresh cilantro, leaves finely chopped
1-inch piece of fresh ginger, peeled and grated
2 tablespoons sambal oelek or Asian chili paste, optional (but recommended)
1/2 cup mayonnaise 2 teaspoons sambal oelek
4 burger buns (I like the seeded ones)
4 slices American of Cheddar cheese (American melts better)
4 slices beefsteak tomatoes
4 slices red onion
4 leaves butter lettuce
Instructions: For the turkey burgers: Coat a large saute pan with olive oil and toss in the onion. Season with salt and bring the pan to medium heat. Cook the onion until soft and very aromatic, 7 to 8 minutes. Add the garlic and cook for another 1 to 2 minutes. Turn off the heat and let cool. In a large mixing bowl, combine the turkey, water chestnuts, soy sauce, cilantro, ginger, sambal if using and the cooked onions and garlic. (NOTE: Save the onion pan to cook the burgers in later!) Add 1/4 to 1/2 cup water to the mix--this will keep the burgers really moist! Use your hands to squish the mixture until everything is really well combined. Make, cook and eat a little tester patty to be sure the turkey is really delicious. If the seasoning isn't just right, add a little more soy or a sprinkey-dink of salt. When you're confident the burger mix is perfectly seasoned, form it into 4 equal patties. With a paper towel, wipe out the saute pan you used to cook the onion, coat the pan with fresh olive oil and bring it to medium-high heat. Add the burgers, being sure not to crowd the pan--if you need to work in batches, knock yourself out. Cook the burgers for 5 to 6 minutes on each side. The burgers should be browned and cooked through when done. (If working in batches, keep the first batch warm in the oven at 200 degrees F while cooking the second batch.) For the toppings: Mix together the mayo and sambal oelek in a small bowl. Toast the burger buns and top with the burgers. Garnish as desired with the cheese, tomato, red onion, lettuce and spicy mayo. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 8884,"Blackberry Jalapeno Glazed Pork Tenderloin 1/4 cup kosher salt, plus 1 teaspoon 3 cups water, warm 1/4 cup red wine vinegar 1/4 teaspoon red pepper flakes 2 tablespoons brown sugar 1 cup ice cubes 2 pounds pork tenderloin, silver skin removed Blackberry Jalapeno Glaze, recipe follows 1 tablespoon olive oil 1 teaspoon freshly cracked black pepper 1 tablespoon unsalted butter 1 to 2 roasted jalapenos, seeded, minced 1 tablespoon chopped garlic 1/2 cup seedless blackberry preserves 1 1/4 cups wine, preferably Merlot, divided 1/2 teaspoon cornstarch Instructions: In a gallon-sized resealable plastic bag, dissolve 1/4 cup of salt in the warm water. Add the vinegar, red pepper flakes, brown sugar, ice cubes and the pork. Brine for exactly 20 minutes. The pork becomes mealy if its brined longer. Meanwhile, prepare the Blackberry Jalapeno Glaze. Remove the pork from the brine and pat dry. Rub the pork with the olive oil and season with 1 teaspoon salt and freshly cracked black pepper. Preheat a grill or grill pan to medium heat. Add the pork tenderloin and cook for 6 minutes on each side, browning evenly and the internal temperature registers 135 degrees F on an instant-read thermometer. At this point, evenly spread 1/4 cup of the glaze over the pork. Cook for an additional 4 to 5 minutes. Remove the pork from heat to a cutting board and keep it warm tented with aluminum foil. Slice the pork, arrange the slices on a serving platter and serve with remaining warm glaze. Add the butter to a saucepan over medium-high heat. Once melted, add the jalapenos and garlic and saute for 3 to 4 minutes. Stir in the blackberry preserves and 1 cup wine and combine well. Simmer until reduced by half. Add the cornstarch to the remaining 1/4 cup red wine in a small bowl and mix well. Pour the cornstarch mixture into the pan and cook for 5 to 6 minutes more. Keep the glaze warm until serving. ","[Merlot, Pinot Noir, Chianti, Tempranillo]" 8885,"Orecchiette with Pancetta, Pumpkin and Broccoli Rabe 2 cups diced peeled cheese pumpkin or butternut squash (about 8 ounces) Extra-virgin olive oil Kosher salt 1/2 bunch broccoli rabe, tough lower stems removed, cut into thirds 3/4 cup pancetta, cut into 1/2-inch dice Pinch of red pepper flakes 2 cups orecchiette 1/2 cup grated parmigiana, plus more for topping 1/4 cup green pumpkin seeds, toasted Instructions: Preheat the oven to 375 degrees F. Toss the pumpkin with olive oil and salt and place in a single layer on a sheet tray. Bake in the oven until soft, about 20 minutes. Remove from the oven and reserve. Bring a large pot of well-salted water to a boil. Set up a bowl of well-salted ice water. Drop the broccoli rabe into the pot of boiling water, swirl it around, remove it from the water and immediately plunge into the salty ice water. Reserve the boiling water. Remove the broccoli rabe from the ice water, squeeze out the excess water and reserve. Coat a large saute pan with olive oil and add the pancetta and red pepper flakes. Bring the pan to medium heat and cook the pancetta until brown and crispy. Add the roasted pumpkin and about 3/4 cup of the broccoli rabe cooking water. Simmer until the water reduces by half, about 2 minutes. Meanwhile, add the orecchiette to the reserved boiling broccoli rabe water and cook until al dente, about 1 minute less than the cooking time says on the box. Remove the pasta from the water and add to the pan with the pancetta and pumpkin. Add the broccoli rabe and about 1/2 cup of the pasta cooking water. Cook until the water has evaporated and the sauce clings to the pasta, about 1 minute. Drizzle with olive oil and sprinkle with the grated parmigiana. Toss vigorously. Divide the pasta among dishes, sprinkle with a little more grated parm and top with the roasted green pumpkin seeds. ","[Chardonnay, Barbera, Dolcetto, Tempranillo]

" 8886,"Truffle Butter 1 cup unsalted butter, at room temperature Remaining bits from 1 black truffle Salt Instructions: In a small mixing bowl, combine the butter and truffle bits together. Season the mixture with salt, to taste. Spoon the butter onto a large piece of plastic wrap and form into a log. Wrap the log tightly and put in the refrigerator until ready to use. ","[Chardonnay, Pinot Gris, Sauvignon Blanc]" 8887,"Moscow Mule Cocktail 1 1/2 cups Mint-Flavored Vodka, recipe follows 1 1/2 cups Ginger Simple Syrup, recipe follows 2 cups sparkling water
Garnish: fresh mint sprigs, lemon slices, lime slices
2 large bunches fresh mint One 750-milliliter bottle vodka 1 cup sugar One 3-inch piece fresh ginger, peeled and chopped
Instructions: For each cocktail, fill a cocktail shaker with 1/4 cup of ice. Add 1/4 cup Mint-Flavored Vodka, 1/4 cup Ginger Syrup and 1/3 cup sparkling water. Shake and pour into a tall glass or flute. Garnish with fresh mint sprigs, lemon slices and lime slices just before serving. Place the mint in a 2-quart pitcher. Pour the vodka over the mint and cover with plastic wrap. Allow the mixture to stand for at least 3 days at room temperature. In a small saucepan, combine the sugar, 1 cup water and the ginger over medium heat. Bring to a boil, reduce the heat, and simmer for 5 minutes, stirring occasionally, until the sugar has dissolved. Remove the pan from the heat and allow the syrup to cool, about 20 minutes. Strain before using. ","[Sauvignon Blanc, Riesling, Ros, Pinot Grigio]" 8888,"Curry Snapper Olive oil, for sauteing fish 1/4 cup all-purpose flour
1 tablespoon curry powder, preferably Indonesian Two 5- to 6-ounce fillets rock cod or other thick white fish 1/2 white onion, sliced
1 bell pepper, sliced
4 to 6 ounces mushrooms, sliced
1 clove garlic, chopped
1/2 ounce sweet sake
2 ounces clam juice
Steamed white rice, for serving Soy sauce Instructions: Coat a medium saute pan with the oil and place over medium-high heat. Stir together the flour and curry powder in a small bowl. Dust the rock cod fillets with the curry-flour mixture and pan-fry until golden on one side, 2 1/2 minutes. Turn the fish and add the onions, peppers, mushrooms and garlic to the pan and cook 1 1/2 minutes. Deglaze the pan by pouring in the sweet sake and clam juice. Cook to reduce the broth by a third, 2 to 3 minutes. Serve the fillets over steamed white rice, spooning the vegetables and broth over the fillets. Drizzle with soy sauce to taste. ","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]" 8889,"Garlic Breadsticks Flour, for surface 1 package refrigerated prepared pizza dough 4 cloves garlic, pressed 1/3 cup olive oil Few pinches salt Instructions: Preheat oven to 350 degrees F. Dust a counter surface with a bit of flour. Roll pizza dough into a ball and cut ball into quarters. Roll each quarter into a 1-inch thick snake shape. Cut snakes into 5-inch pieces. Place on a cookie sheet, well spaced apart. Whisk together the garlic, oil and salt in a bowl. Brush the mixture onto the dough. Bake for 20 to 25 minutes or until slightly risen and golden brown. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio]" 8890,"Jumbo Shrimp Wrapped in Prosciutto di Parma 1/2 cup olive oil 2 tablespoons dry white wine vinegar 3 tablespoons chopped fresh basil 1 pound large shrimp (13 to 15 per pound), peeled and deveined, with tails intact 8 to 10 pieces prosciutto di Parma, sliced very thin Instructions: Combine oil, vinegar, basil and garlic in a bowl. Add the shrimp and marinate overnight in the refrigerator. Preheat broiler. Drain shrimp. Cut each piece of prosciutto in half, lengthwise and wrap around each shrimp, securing well with a toothpick. Saute the shrimp in a non-stick pan, that has been heated and lightly brushed with olive oil. Cook only to seal the prosciutto to shrimp. Place each piece on broiler pan and grill under broiler for 2 minutes on each side. Careful not to burn the prosciutto or overcook the shrimp. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 8891,"German Wedding Cake All-purpose flour, for dusting pan 1 box German chocolate cake mix
Butter, for greasing pan 1 cup sweetened shredded coconut 1/4 cup chopped pecans 1/2 cup fresh or frozen and thawed whole cherries, pitted and minced 1/2 cup brandy
1/2 cup simple syrup (equal parts water and sugar simmered, then cooled) Pinch ground cinnamon Pinch ground nutmeg 1 cup heavy cream 1 tablespoon butter 8 ounces bittersweet chocolate chips 2 cups fresh or frozen and thawed whole cherries, pitted Chopped chocolate Instructions: For the cake: Preheat the oven to 350 degrees F. Butter and flour a 9-by-13-inch baking pan.
Prepare the cake mix according to package instructions. In a large bowl, combine the cake batter with the coconut and pecans. Stir until just mixed.
In a small saucepan, combine the cherries, brandy and simple syrup. Place the mixture over medium-low heat and simmer until the liquid is reduced to a thick syrup. Remove from the heat and let cool.
Pour half the cake batter into the prepared baking pan. Top with the cherry mixture. Pour the remaining cake batter over top and smooth lightly. Bake the cake according to package instructions, about 35 minutes, adding a few minutes. The cake is ready when a toothpick inserted in the center comes out clear of batter. Let the cake cool a few minutes before slicing.
For the garnish: In a small saucepan, heat the heavy cream and butter over medium-low heat. When the cream is just up to a simmer, remove from the heat and stir in the chocolate. Stir until the chocolate is melted and smooth.
Slice the cake and drizzle the melted chocolate over each slice. Garnish with a few whole cherries and some chopped chocolate. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 8892,"Southern Greens 8 ounces sliced bacon, cut into 1-inch pieces 10 ounces collard greens, woody stems removed, leaves thinly sliced 1/4 cup apple cider vinegar 1/3 cup sugar 1 tablespoon hot sauce Instructions: Cook the bacon in a skillet over medium heat, stirring occasionally, until brown and crispy, about 10 minutes. Using a slotted spoon, remove about half the bacon to a plate. Add the collard greens to the skillet and cook, tossing occasionally, until they start to get tender, about 5 minutes. Mix together the apple cider vinegar, sugar and hot sauce. Pour over the collard greens and cook, stirring, until the greens absorb some of the moisture, about 8 minutes. Crumble the reserved bacon over the top and serve hot. ","[Chardonnay, Sauvignon Blanc, Riesling, Zinfandel]" 8893,"Brined Roast Turkey with Pan Gravy 1 gallon water 1/2 ounce ground cloves 1/2 ounce ground ginger 4 ounces cracked black peppercorns 12 bay leaves 1 pound kosher salt 24 ounces honey 24 ounces maple syrup One 10-pound whole fresh turkey, giblets and neck removed and reserved for stock 1 stick butter, room temperature 2 teaspoons chopped garlic 1 teaspoon chopped fresh rosemary leaves 2 teaspoons chopped fresh sage leaves 2 apples, quartered and cored 1 onion, peeled and quartered 2 rosemary sprigs 3 sprigs sage Olive oil, for drizzling 1 cup cubed carrots 1 cup cubed celery 1 cup cubed onions 1/2 cup white wine 1/2 cup Madeira wine 4 cups Turkey Stock, recipe follows 1 sprig thyme 2 sprigs parsley Beurre manie (2 ounces butter mixed with 2 ounces flour until it forms a soft dough) Salt and pepper Giblets and neck from 1 turkey 2 tablespoons olive oil 1/2 cup port wine 1 cup roughly chopped onions 1/2 cup roughly chopped carrots 1/2 cup roughly chopped celery 2 sprigs rosemary 5 peppercorns Water, to cover Instructions: In a large stockpot, bring the water, cloves, ginger, black peppercorn, bay leaves and salt to a boil. Lower to a simmer and stir in the honey and maple syrup until well blended. Turn off heat and allow to cool to room temperature. Rinse the turkey inside and out with cold tap water. Reserve the neck and specialty meats for pan gravy. Set the turkey in the brine, making sure that the turkey is fully immersed in the brine. Place a weight on top of the turkey to make sure it is always covered with brine. Marinate for at least 4 hours to overnight, depending on the weight of the turkey, in the refrigerator. Preheat oven to 325 degrees F. In a shallow roasting pan, place the carrots, celery and onions. Remove turkey from brine. Mix together the butter, garlic, chopped rosemary, and sage to make a compound butter. Using your hands, loosen to the skin from the breast by gently inserting your fingers between the skin and the flesh. Rub the compound butter underneath the skin. Insert the apples, onions, and whole rosemary and sage into the cavity of the turkey. Place the turkey over the vegetables, breast-side up, in the roasting pan. Tuck the wings back and under the turkey. Using kitchen twine, tie the legs together. This will make a compact shape and will create a great presentation. Drizzle the turkey with olive oil and rub it into the skin. Roast the turkey to at least 165 degrees F in the breast, about 2 1/2 hours. If the skin gets too dark during roasting, tent with foil. Transfer turkey to a platter and allow to cool. Meanwhile, prepare the pan gravy. Tilt the pan and skim as much fat as possible off the juice with a spoon. Set the pan on 2 burners set on medium heat. Deglaze roasting pan with white wine and Madeira. Scrape the bottom of the pan to loosen any brown bits. Reduce until only a quarter remains. Add the Turkey Stock, thyme and parsley. Bring to a boil and strain into a saucepan. Bring back to a boil, skim and lower to a simmer. Whisk in the beurre manie until well incorporated and continue to cook until gravy has thickened. Season, to taste, with salt and pepper. Heat a saucepan over high heat. When the pan is hot, add the olive oil and heat. Add the neck and giblets and cook until browned all over, about 7 minutes. Remove the pan from the heat and deglaze with the port. Return the pan to the heat and cook until the port is almost completely evaporated, about 10 minutes. Add the carrots, onions, celery, rosemary and peppercorns. Cover with cold water by 4-inches. Bring to a boil. Reduce heat to a simmer, and simmer for 2 hours, adding a little more water, if necessary. Skim any scum that rises to the surface of the stock and discard. Strain the stock. Use immediately, or cool and refrigerate for up to 4 days. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 8894,"French Cut Steak 1 teaspoon paprika 1/2 teaspoon onion powder 1/2 teaspoon garlic powder Kosher salt and freshly ground black pepper 1 (1 pound) skirt steak, cut in half 2 tablespoons vegetable oil, divided 1/4 cup butter, divided 2 medium sweet onions, sliced 1/3 cup white wine 2 tablespoons red wine vinegar 1/3 cup beef stock or broth Instructions: In a small bowl, combine spices and salt and pepper. Liberally season the steak with the rub and let rest 15 minutes on the counter. Meanwhile, in a saute pan, heat 1 tablespoon oil and 1 tablespoon butter over low heat. Add onions, season and cook until soft and caramelized, about 20 minutes. In a large saute pan, heat the remaining 1 tablespoon vegetable oil with 1 tablespoon butter over high heat. Place steaks in the pan and sear until nicely browned, about 3 minute per side for medium-rare. Remove pan to plate to rest 10 minutes. Place the saute pan over high heat and deglaze with wine and vinegar until reduced by 1/2. Add onions to the pan with beef broth and reduce by half. Salt and pepper, to taste. Remove from heat and whisk in remaining 2 tablespoons of butter. Slice steak and fan to serve. Top with sauce. ","[Cabernet Sauvignon, Malbec, Syrah, Tempranillo]" 8895,"Marinated Yuca with Pickled Red Onions 2 pounds yuca, peeled, cut into 3-inch pieces, quartered lengthwise and cored Kosher salt and freshly ground black pepper 1/2 cup distilled white vinegar
1/4 cup lime juice
1/4 cup sour orange juice (or substitute additional lime juice) 1/4 cup olive oil
2 cloves garlic, minced
1/2 red onion, thinly sliced
1/4 cup fresh flat-leaf parsley leaves
Instructions: Put the yuca pieces in a heavy-bottomed saucepot and cover with cold water. Season with salt. Bring to a boil and cook until tender, about 10 minutes. Drain and set aside to cool. Meanwhile, add the vinegar, lime juice, sour orange juice, olive oil, garlic and red onions to a bowl. Season with salt and pepper. Add the cooled yuca and allow it to marinate for 30 minutes. Just before serving, stir in the parsley. ","[Malbec, Tempranillo, Garnacha, Barbera]" 8896,"Pimiento Mac and Cheese Kosher salt 8 ounces large pasta shells 1/4 cup vegetable oil 1 onion, chopped 8 ounces sliced cremini mushrooms 1 tablespoon chopped fresh thyme Freshly ground pepper 1/4 cup all-purpose flour 2 1/2 cups low-sodium chicken broth 1 cup whole milk 3 5-ounce cans tuna packed in water, drained 1 cup pimiento cheese spread 8 butter crackers, crumbled Instructions: Preheat the broiler. Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs; drain. Meanwhile, heat the vegetable oil in a large ovenproof skillet over medium-high heat. Add the onion, mushrooms and 2 teaspoons thyme. Cook, tossing occasionally, until tender and beginning to brown, 10 to 12 minutes; season with salt and pepper. Stir in the flour to coat the vegetables; cook 1 minute. Add the chicken broth and milk and bring to a boil, stirring, until the mixture is thick and creamy, about 3 minutes. Stir in the tuna and 1/2 cup pimiento cheese; stir until the cheese melts, about 2 minutes. Stir in the pasta until combined; season with salt and pepper. Dollop the remaining 1/2 cup pimiento cheese on the pasta mixture and broil until the cheese is melted and browned in spots, 1 to 3 minutes. Sprinkle with the cracker crumbs and remaining 1 teaspoon thyme and broil until the crackers begin to brown, 30 seconds to 1 minute. Let cool 10 minutes. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 8897,"How to Make Irish Stew | Irish Stew 2 medium-sized onions, chopped Oil, for frying 1-ounce butter 1 sprig dried thyme 2 1/2 pounds best end of lamb neck, cut into large pieces 7 carrots, chopped lengthways into 2-inch pieces 2 tablespoons pearl barley 5 cups Chicken Stock, recipe follows Salt (recommended: Fleur du Sel) Freshly ground black pepper 1 bouquet garni (parsley, thyme, and bay leaf) 12 medium potatoes 1 bunch parsley, leaves finely chopped 1 bunch chives Serving suggestion: Herb Butter, recipe follows Chicken carcass 1 onion 4 cups water 3 stalks celery, roughly chopped Bay leaf Salt and freshly ground black pepper 1 stick butter 1 small bunch parsley, finely chopped 1 small bunch chives, finely chopped 1 sprig thyme Instructions: In a large heavy-bottomed saucepan, cook the onions in oil and butter, on medium-high heat until they are translucent. Add the dried thyme and stir. Add the lamb and brown on a high heat to seal in juices. Add carrots, and pearl barley. Pour in the Chicken Stock so that it almost covers the meat and vegetables. Season with salt and pepper, and add Bouquet garni. Cover and cook on low heat for 2 hours, being careful not to boil. Place potatoes on top of the stew, cover and cook for 30 minutes until the meat is falling beautifully off the bones and the potatoes are fork tender. Serve the stew in large flat soup bowls, and drizzle Herb Butter over the potatoes or garnish with parsley and chives. Preheat the stockpot. Combine ingredients in a large heavy-bottomed saucepan and cover with water. Bring to boil and simmer for approximately 30 minutes. Then let it cool down and skim off the fat. Melt butter in a small saucepan. Add parsley, chives and thyme. ","[Reds such as Cabernet Sauvignon, Merlot, Pinot Noir, Syrah/Shiraz]" 8898,"Garlicky Brisket 7 to 9 pounds brisket, top and bottom separated 6 to 8 cloves garlic, slivered 3 medium onions, coarsely chopped Paprika (preferably Hungarian) 1 cup hot water 6 to 8 tablespoons ketchup Instructions: Preheat oven to 475 degrees F. Make small slits all over both pieces of the brisket. Insert the garlic slivers into the slits, 1 piece at a time. Place 1 piece of meat into a roasting pan, uncovered, and place in oven for about 15 minutes. Turn meat and roast for another 15 minutes, searing the sides. Repeat same process with the second piece of brisket. Remove meat from the roasting pan and set aside. Put the chopped onions on the bottom of the pan. Put both of the briskets back into the roasting pan on top of the onions. Sprinkle the meat very generously all over with the paprika and lightly dust with pepper. (No salt is needed if kosher meat is used). Add 1 cup of hot water, cover the roasting pan and return to oven. Reduce heat to 350 degrees. Roast for approximately 11/2 hours, basting every 15 minutes. Check the level of liquid, and add more water if necessary. Remove pan from oven and spread 3 to 4 tablespoons of ketchup over each piece of brisket. Baste with more liquid from pan. Add more water if necessary. Cover and put brisket back into the oven. Baste every 15 to 20 minutes and continue to add water as necessary. Roast until meat is fork tender, approximately 1 to 1 1/2 hours. Transfer briskets into a baking pan to cool. Reserve the gravy in a separate container. Slice briskets once cool. The meat can be frozen or refrigerated until ready to serve. Reheat both meat and gravy separately, before serving. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 8899,"Autumn Spice Glaze ? Cup Unsalted Butter 1 Teaspoon Onion Powder ? Teaspoon Garlic Powder ? Teaspoon Sage ? Teaspoon thyme leaves, dried 1 Tablespoon Brown Sugar 1 Teaspoon Paprika 1 Teaspoon Salt 1 Teaspoon coarse ground black pepper Instructions: Combine all ingredients in a small saucepan and heat over low heat for 3 to 4 minutes. To glaze, brush mixture on turkey every 30 minutes (or every 15 minutes if cooking a bone-in turkey breast) after the first hour of cooking. ","[Chardonnay, Pinot Grigio, Riesling, Sparkling wine]" 8900,"Bean Cakes 2 cups black beans (see recipe above), drained 1 tablespoon cilantro, chopped 1 tablespoon chili powder 1 teaspoon ground cumin 1/2 teaspoon ground coriander 1 small garlic clove, minced 1 small onion, finely chopped 2 large eggs, beaten 1/2 cup flour plus more if needed Vegetable oil Sour cream and fresh or jarred salsa as an accompaniment Instructions: In a blender puree beans with cilantro, chili powder, cumin, coriander. Pour mixture into a medium bowl. Stir in garlic, onion, eggs and enough flour to make a thick batter. Heat 1 tablespoon vegetable oil in a large non-stick saute pan and spoon about 1 tablespoon of batter into pan. Cook for about 2 minutes per side turning once or until cakes are golden and cooked through. Serve with a dollop of sour cream and a spoonful of salsa.; ","[Malbec, Tempranillo, Garnacha, Barbera]" 8901,"Chewy Ginger Cookies 1 stick unsalted butter, at room temperature, plus more for the baking sheets 2 1/2 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon ground ginger 1/4 teaspoon salt 1/2 cup granulated sugar 1/2 cup molasses 1 large egg 1 teaspoon finely grated fresh ginger 1/4 cup finely chopped crystallized ginger 1/2 cup coarse sugar Instructions: Position racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Lightly butter 2 baking sheets. Whisk the flour, baking soda, ground ginger and salt in a medium bowl. Beat the butter and granulated sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 5 minutes. Beat in the molasses, egg and fresh ginger. (The mixture may look curdled.) Reduce the mixer speed to low; add the flour mixture and beat until incorporated. Stir in the crystallized ginger with a rubber spatula. The dough should be soft but not sticky; if it's sticky, refrigerate 15 minutes. Form tablespoonfuls of dough into balls and roll in the coarse sugar. Arrange about 2 inches apart on the prepared baking sheets. Bake, switching the position of the pans halfway through, until the edges are set but the centers are still soft, 12 to 14 minutes. Let cool 5 minutes on the baking sheets, then transfer to racks to cool completely. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 8902,"Duck Breast with Grapes, Turnips and a Port Emulsion 4 Pekin duck breast Salt and freshly ground black pepper 4 sprigs fresh thyme 1 clove garlic, crush slightly but unpeeled 1/4 to 1/2 pounds cold unsalted butter cut into 1-inch cubes 2 tablespoons shallots 1 cup ruby port 1 tablespoon freshly ground coriander seed 1/4 teaspoon red wine vinegar Butter or vegetable oil for sauteing 2 turnips, cut into medium dice 1 pound assorted grapes, halved and seeded Instructions: Preheat oven to 200 degrees. Score the duck skin with a sharp knife. Season both sides of the breast with salt, but only put pepper on the flesh side. Place breast in a cold saute pan and place over low heat. As fat renders out of the skin, drain it off. When skin is crisp and golden, increase flame to medium and turn breast over. Add 2 of the thyme sprigs, the garlic clove and about 2 tablespoons butter. Finish cooking the breasts until medium rare. Remove from the pan and hold in a 200 degree oven. Drain off excess fat from pan. Add shallots and cook until translucent, about one minute. Add port, remaining thyme sprigs, ground coriander seeds and vinegar. Reduce until almost all the liquid is gone. Whisk in cold unsalted butter cubes in small additions. If emulsion becomes too thick , add a touch of chicken stock or water. Strain and keep in a warm, not hot, place. Saute in butter or vegetable oil the turnips until golden or tender. Season with salt and black pepper. Drain on paper towels and keep warm. Repeat the process with the grapes. Drain on paper towels and keep warm. To serve, slice the duck breast thinly. Arrange on warm plates (not too hot, or your emulsion may break). Mix together the emulsion, turnips, and grapes. Spoon over the duck and serve immediately. Garnish with fresh thyme leaves, chervil pluches, or chive points. ","[Chardonnay, Pinot Grigio, Riesling, Cava]

" 8903,"Ballymaloe Irish Stew 2 to 3 pounds lamb chops, not less than 1-inch thick 5 medium or 12 baby carrots 5 medium or 12 baby onions 8 potatoes 3 to 3 3/4 cups stock (lamb stock if possible) or water 1 sprig fresh thyme 1 tablespoon plus 1 teaspoon roux, optional, recipe follows 1 tablespoon plus 1 teaspoon freshly chopped parsley 1 tablespoon plus 1 teaspoon freshly chopped chives 1 stick butter Scant 1 cup flour Instructions: Preheat the oven to 350 degrees.
Cut the chops in 1/2 and trim off some of the excess fat. Set aside. Render down the fat on a gentle heat in a heavy pan (discard the rendered-down pieces).
Peel the onions and scrape or thinly peel the carrots (if they are young you could leave some of the green stalk on the onion and carrot). Cut the carrots into large chunks, or if they are young leave them whole. If the onions are large, cut them small, if they are small they are best left whole.
Toss the meat in the hot fat in a saucepan until it is slightly brown. Transfer the meat into a casserole, then quickly toss the onions and carrots in the fat. Build the meat, carrots and onions up in layers in the casserole, carefully season each layer with freshly ground pepper and salt. Deglaze the pan with lamb stock and pour it into the casserole. Peel the potatoes and lay them on top of the casserole, so they will steam while the stew cooks. Season the potatoes. Add a sprig of thyme, bring to a boil on top of the stove, cover and transfer to a moderate oven or allow to simmer on top of the stove until the stew is cooked, 1 to 1 1/2 hours.
When the stew is cooked, pour off the cooking liquid, degrease and reheat in another saucepan. Slightly thicken it with a little roux if you like. Check seasoning, then add chopped parsley and chives and pour it back over the stew. Bring it back up to boiling point and serve from the pot or in a large pottery dish. Melt the butter and cook the flour in it for 2 minutes on a low heat, stirring occasionally. Use as required. Roux can be stored in a cool place and used as required or it can be made up on the spot if preferred. It will keep 2 weeks in the refrigerator. ","[Rhone Blends, Pinot Noir, Tempranillo]

" 8904,"Insalata Di Rucola E Pera 2 whole bartlett pears, sliced and marinated in lemon and sugar 3 bunches of arugula, cleaned and dry Citronette dressing, recipe follows Caramelized walnuts, recipe follows 2 ounces shaved Parmesan 1 quart extra-virgin olive oil 1 1/2 cups lemon juice 1 cup sugar 4 tablespoons water 2 tablespoons butter 1 cup toasted walnuts 2 ounces honey Instructions: Layer bottom of plate with marinated pears. Lightly coat arugula leaves with citronette dressing in a mixing bowl and lay on top of pears. Sprinkle the caramelized walnuts around the plate and top with shaved Parmesan. Add extra-virgin olive oil to the lemon juice in a steady stream, slowly, while whisking, until the citronette is emulsified. In a saute pan over low flame add sugar and water, mix it well and allow to cook until sugar melts and gets golden brown in color. Mix in the butter and let thicken.. Add walnuts, mix until caramelized. Toss well. Make sure there is an even amount of coating, then drizzle the honey evenly over walnuts. Place on sheet pan and let cool. ","[Chardonnay, Vermentino, Sauvignon Blanc, Pinot Grigio]" 8905,"Butterfly Swordfish 4 (1/2-inch thick) swordfish steaks, thawed, if frozen 1/8 teaspoon paprika 1 tablespoon lemon-pepper seasoning 1 tablespoon dry white wine 2 tablespoons butter 1 tablespoon freshly chopped parsley leaves Instructions: Rinse the swordfish with water and pat dry with paper towels. Sprinkle each steak lightly with paprika on both sides. Then sprinkle each side of steaks with lemon pepper seasoning. Let steaks sit for 20 minutes before grilling on barbeque. Combine the white wine, butter and parsley in a small bowl. Lightly baste each steak with the wine mixture. Cook swordfish for about 5 to 10 minutes on each side over hot coals or on the gas grill. They should be tender when tested with a fork. Allow fish to rest for 10 minutes before serving. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 8906,"Sunny's Easy Chicken Tortilla Soup 1/4 cup canola oil 4 corn tortillas, very thinly sliced Kosher salt 1 teaspoon ground cumin 1 teaspoon hot Hungarian paprika 2 jalape?os, finely chopped, seeds included 1 sweet onion, thinly sliced Kosher salt and freshly ground black pepper 6 cups chicken stock One 10-ounce can diced tomatoes and green chiles (I like Ro-tel) Shredded meat from 1/2 roasted chicken 1/2 cup plain Greek yogurt Hot sauce, optional (I like Tapatio or Cholula here) Instructions: For the tortilla strips: Heat the oil in a medium Dutch oven over medium-high heat. When the oil begins to shimmer, add the tortilla strips and cook, stirring, until they are crispy, about 3 minutes. Transfer to a paper towel-lined plate and sprinkle lightly with salt. Set aside. For the soup: In the same pot, add the cumin, paprika, jalape?os, onion and salt and pepper to taste. Cook until the veggies are soft and tender, about 8 minutes. Add the stock and diced tomatoes and green chiles. Bring to a simmer. Add the chicken and simmer until the chicken is warmed through. For serving: Serve in bowls with a pile of the fried tortilla strips and some yogurt and hot sauce, if desired, on the side. ","[Rioja, Tempranillo, Garnacha, Pinot Grigio]" 8907,"Peach Sangria 3 ripe peaches (about 1 pound), halved and pitted 1 bottle young Riesling (750ml or 3 1/3 cups) 10 leaves lemon verbena, lemon balm, or mint, loosely torn Instructions: With a box grater, grate 2 of the peach halves into a pitcher, discard the skins. Finely dice the remaining peaches, add them to the pitcher along with the wine and herbs. Cover and refrigerate until chilled, at least 2 hours. Serve. ","[Riesling, Moscato, Sauvignon Blanc]" 8908,"Plum Cake 3/4 cup (1 1/2 sticks) unsalted butter, softened 1 1/4 cups brown sugar 3 eggs 2 yolks 1 1/2 teaspoons lemon zest 1 1/2 teaspoons vanilla extract 2 cups all-purpose flour 2 teaspoons baking powder 1/2 teaspoon salt 18 Italian plums, cut in half and pitted 1 1/4 cups all-purpose flour 1/2 cup sugar 1/4 teaspoon salt 1/2 teaspoon cinnamon 1/2 cup (1 stick) unsalted butter, melted Instructions: To make the cake: Preheat oven to 350 degrees F. Grease an 8-inch springform pan with butter. In a stand mixer fitted with a paddle attachment, cream together the butter and brown sugar, until light and fluffy, about 3 minutes. Add the eggs, one at a time, scraping down the bowl after each. Mix in the zest and vanilla. In a separate bowl whisk together the flour, baking powder and salt. Add the dry ingredients to the butter/sugar mixture and mix on low speed until just combined. Spread half of the batter into the prepared pan. Place half of the cut plums on the batter, cut-side up. Spread the remaining batter over the plums. Spread the batter into an even layer and top with remaining plums. To make the topping: In a bowl, mix together the flour, sugar, salt, cinnamon and melted butter. You may have to mix it with your hands to get all the butter incorporated. Spread the crumb topping over the plums evenly. Place the cake on two stacked cookie sheets, to prevent the bottom from getting too brown during the long baking time. Bake for about 1 hour 15 minutes or until a tester come out clean. Cool on a rack. Serve it slightly warm or at room temperature. ","[Chardonnay, Pinot Grigio, Riesling, Sparkling wine]

" 8909,"Grilled Tuna Steaks with Black Sesame Seeds Cooking spray Four 5-ounce tuna steaks Salt and coarsely ground black pepper 1/4 cup honey mustard 2 tablespoons black sesame seeds or regular sesame seeds Instructions: Coat a stove-top grill pan, griddle or skillet with cooking spray and preheat to medium-high. Season tuna steaks all over with salt and black pepper. Brush honey mustard all over both sides of tuna steaks. Press sesame seeds into both sides of tuna steaks. Grill 3 to 4 minutes per side, until medium (longer for fully cooked, fork-tender fish). ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 8910,"Meatball Subs 2 pounds ground beef 1 cup unseasoned breadcrumbs
1 cup milk
1/4 cup grated onion
3 tablespoons finely minced fresh parsley
2 teaspoons kosher salt
2 teaspoons freshly ground black pepper
2 cloves garlic, pressed
1 large egg, beaten
Two 24-ounce jars store-bought marinara sauce 8 tablespoons (1 stick) salted butter, melted 2 cloves garlic, pressed
8 sub rolls
1 onion, thinly sliced 1/4 cup torn fresh basil 1/2 cup grated Parmesan cheese Instructions: For the meatballs: Preheat the oven to 450 degrees F. In a bowl, combine the ground beef and breadcrumbs. Add the milk, onion, parsley, salt, pepper, garlic and egg. Mix to combine. Scoop out 2 tablespoons of the meatball mixture and roll into a ball. Continue with the remaining meatball mixture, making about 40 meatballs. Arrange the meatballs in a single layer in a large rectangular baking dish or foil pan. Bake, uncovered, until the meatballs are cooked through, about 25 minutes. Pour the marina over the meatballs, then continue to bake until the sauce is heated through, about 10 minutes more. Toss the meatballs to coat in the sauce and set aside. For the rolls: Turn the oven temperature down to 375 degrees F. Stir together the butter and garlic in a small bowl. Tear off the tops of the rolls, creating a nice boat to hold the meatballs. Transfer the rolls and torn pieces to a baking sheet and brush generously with the garlic butter. Bake until golden brown, about 10 minutes. Build the meatball subs: Load 5 meatballs into each roll. Spoon over some of the sauce. Top with some onions and sprinkle over the basil and Parmesan. Serve with more sauce and the toasted bread pieces. Reheating instructions: Reheat the meatballs in a pan, covered, at 350 degrees F until warmed through, about 25 minutes. ","[Chardonnay, Pinot Grigio, Chianti, Tempranillo]" 8911,"Potato Latkes 3 potatoes 1 small red onion 2 eggs 1/2 cup flour Salt and pepper, to taste Sour cream and apple sauce (optional) Instructions: Shred potatoes and onions together. Squeeze in a towel until dry. Add eggs, flour, and season to taste. Fry until golden brown. Serve with sour cream and apple sauce, if desired. ","[Chardonnay, Riesling, Gewrztraminer]" 8912,"Curried Red Snapper 2 pounds red snapper fillets 2 teaspoons salt 1 teaspoon black pepper 2 scallions, chopped 2 tablespoons curry powder 2 tablespoons butter 1/4 cup olive oil 1 to 2 Scotch bonnet peppers, seeded and chopped 1 clove garlic, crushed 2 cups coconut milk 1 cup water 2 tomatoes, roughly chopped 2 onions, sliced 1/4-inch thick 10 cilantro sprigs Instructions: Cut the red snapper into small pieces and place in a bowl. Season with the salt, black pepper, scallion, and curry powder. Allow the fish to marinate in the refrigerator for at least 1 hour. When you are ready to proceed, heat the butter and oil in a large saute pan. Add the fish and saute until it is lightly browned on both sides. Add the peppers, garlic, coconut milk, water, tomatoes, and onions. Cover the fish and bring to a boil. Reduce the heat, cover the pan, and simmer until the fish is tender, about 20 to 25 minutes, adding more water if necessary. Also, add a touch more curry, if necessary, for your taste. Finish with fresh cilantro leaves. Serve this splendid dish with white rice and fried plantains. ","[Chardonnay, Sauvignon Blanc, Riesling, Chenin Blanc]" 8913,"Lemon and Pea Alfredo 1 pound fusilli con buco or other long pasta 3 tablespoons unsalted butter 1 garlic clove, minced 2 1/2 cups freshly grated parmigiano-reggiano, plus more (optional) for serving 1 cup mascarpone cheese, at room temperature 2 teaspoons grated lemon zest 1 1/2 cups frozen peas, thawed 1 tablespoon freshly squeezed lemon juice 1 teaspoon pink peppercorns, ground Instructions: Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until just under al dente, 10 to 11 minutes. Meanwhile, once you?ve added the pasta to the boiling water, heat a large straight-sided skillet over medium heat. Add the butter to the hot pan. When the butter is melted, add the garlic and cook, stirring often, until soft and fragrant, about 1 minute. Add 1/2 cup of water from the pasta pot and reduce the heat to low. When the pasta is ready, transfer it to the pan with the sauce using tongs; reserve the pot of cooking water. Raise the heat to medium and sprinkle 1 1/2 cups of the parmigiano-reggiano onto the plain pasta. Stir with 2 wooden spoons to combine. Add the mascarpone, lemon zest and 3/4 teaspoon salt. Toss well to coat, adding additional hot pasta water as needed to thin the sauce and to finish cooking the pasta. Add the peas, lemon juice and the remaining 1 cup of parmigiano-reggiano. Toss well to combine, adding pasta water as needed to thin the sauce to your desired consistency; you will probably use close to 1 1/2 cups pasta water total. Sprinkle with the ground pink peppercorns and additional parmigiano-reggiano, if desired. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]" 8914,"Classic Currant Scones 1/2 cup currants, soaked in boiling water for 15 minutes 4 cups flour 1/4 cup sugar 2 tablespoons baking powder 1 teaspoon salt 8 tablespoons cold unsalted butter, cut into bits 1 3/4 cups half-and-half 1 egg, beaten with 1 teaspoon sugar, for glaze Instructions: Preheat oven to 375 degrees F. Drain currants and pat dry. Into a large bowl sift together flour, sugar, baking powder and salt. Add butter and blend with a pastry blender or your fingertips until it forms fine crumbs. Add currants and mix well. Add half-and-half, and stir with a fork just until it comes together and forms a dough. Turn out onto lightly floured work surface and knead for 1 minute. Roll out into a 3/4-inch thick round. Use a lightly floured 3-inch cookie or biscuit cutter to stamp out rounds. Pat together scraps and reroll. Place on a greased cookie sheet and brush tops with egg glaze. Bake for 25 to 30 minutes, until puffed and golden brown. ","[Chardonnay, Riesling, Pinot Grigio, Sparkling wine]" 8915,"Petrale 1/4 cup fresh lemon juice 1/4 cup extra-virgin olive oil Dash paprika Salt Black pepper 4 petrale fillets, with skin on Instructions: In a small bowl, combine lemon juice, olive oil, paprika, and salt and pepper, to taste. Preheat a grill to medium-high, using mesquite wood. Brush the fish generously with the lemon juice mixture and place fish on the grill, skin side down. Grill for 8 to 10 minutes and then brush with more of the lemon juice mixture. Flip fish and continue cooking until fish is opaque and a knife slides in easily. Remove fish from heat and serve with fresh vegetables and a starch of choice. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 8916,"Italian Antipasti Stuffing 16 cups 1/2-inch cubes sesame semolina bread (about 1 pound) 1/2 cup extra-virgin olive oil, plus more for the dish 4 cloves garlic, minced 2 red onions, chopped 2 ounces sliced Genoa salami, chopped (about 1/2 cup) 2 ounces sliced spicy soppressata, chopped (about 1/2 cup) 3/4 cup giardiniera (Italian pickled vegetables), drained and chopped 1 teaspoon dried oregano 4 cups low-sodium chicken broth 2 large eggs, lightly beaten 4 ounces provolone cheese, cut into 1/2-inch cubes (about 1 cup) 1/2 cup chopped fresh parsley 2 tablespoons unsalted butter Instructions: Preheat the oven to 350 degrees F. Toss the bread with 1/4 cup olive oil and half of the garlic in a large bowl. Divide between 2 baking sheets and spread in a single layer. Bake until crisp and golden, 20 to 25 minutes. Let cool. Heat the remaining 1/4 cup olive oil in a large deep skillet over medium-high heat. Add the red onions, salami and soppressata and cook, stirring occasionally, until the onions are softened, about 6 minutes. Add the giardiniera, oregano and the remaining garlic and continue to cook, stirring occasionally, until the garlic starts browning, 2 to 3 minutes. Add the chicken broth and bring to a simmer. Combine the toasted bread and broth mixture in a large bowl and gently mix until all the bread is moistened. Stir in the beaten eggs, provolone and parsley. Brush a 3-quart baking dish with olive oil. Add the stuffing and dot with the butter. Cover with foil and bake 30 minutes. Uncover and continue to bake until golden brown, 20 to 30 more minutes. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 8917,"Kitty's Yam and Pear Kick Butt Kabobs 1 cup white wine 1/4 cup teriyaki sauce 1 large yam, chopped into 1 to 1 1/2-inch cubes 2 zucchini, cut into 1-inch chunks 2 firm pears (too ripe and this recipe doesn't work as well) chopped into 1 to 1 1/2-inch cubes Instructions: Mix the wine and teriyaki sauce in a 1 gallon resealable plastic bag. Add the yams, zucchini and pears. Refrigerate for at least 2 hours to marinate, (longer is better). Fire up the grill to medium-high. Put the yams, zucchini and pears on flat metal skewers. Grill for 30 to 40 minutes, basting with the marinade as they are cooking. Turn the skewers often until they are crispy on the outside and tender on the inside. After they reach this stage I put them in a warm oven to stay hot. (If you have a giant grill, turn a burner down to low and just lay the kabobs there to stay hot, but not to cook any further.) Transfer the skewers to a serving plate and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 8918,"Smoked Salmon Souffle Roulade 1/2 cup (1 stick) unsalted butter 1/2 cup all-purpose flour 1/2 teaspoon cayenne pepper 1 teaspoon salt 1 1/2 cups milk 12 eggs, separated 1/2 teaspoon cream of tartar 1/2 pound smoked salmon, roughly chopped 1 pound cream cheese, room temperature 1/4 cup fresh dill, chopped 1/4 cup grated Parmesan cheese Instructions: Generously butter 2 (15 by 10 by 1-inch) baking (jelly roll) pans and line them with parchment paper. Preheat the oven to 350 degrees. Over medium heat, melt the butter in a saucepan. Whisk in the flour, cayenne, and salt. Cook 3 to 5 minutes, stirring until the center bubbles. Remove from heat, and stir in the milk. Return to heat and cook 3 to 5 minutes more, stirring continuously, until the mixture thickens. Remove from heat. In a large bowl, beat the egg yolks with a wire whisk. Gradually whisk in the flour mixture; beat until smooth. Using an electric mixer, beat the egg whites and cream of tartar until stiff peaks form. Gently fold the whites into the yolks, being careful not to overmix. Using rubber spatula, divide the batter between the 2 pans and spread evenly. Bake 15 to 20 minutes, until the roulade springs back when touched in the center. When completely cooled, invert the roulade sheets onto a clean surface, and discard the parchment paper. Whip together the salmon, cream cheese, and dill, until light and fluffy. Spread the salmon mixture evenly on the surface of the roulade. Place 1 of the 15-inch roulade sides in front of you. Carefully roll it toward the other 15-inch side, until the width of the roulade forms a spiral of egg and filling. Cut each roulade into 10 slices. Refrigerate if not serving immediately. Spread the roulade slices out on a greased baking tray in a single layer so that the sprial is on the top and bottom of each slice. Sprinkle with Parmesan cheese. Reheat in a preheated 350 degree oven for 8 to 10 minutes. Broil for 3 to 5 minutes, until lightly browned. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 8919,"Banana-Caramel Pudding 3 large eggs 2 tsp vanilla paste or extract 1 1/2 cups/360 ml milk 1 1/2 cups/360 ml heavy/double cream 3/4 cup/150 g sugar 1/8 tsp kosher salt 1/2 cup/115 g unsalted butter 3/4 cup/175 ml heavy/double cream 3/4 tsp kosher salt 1 cup/200 g sugar 1 tbsp fresh lemon juice 2 1/2/360 ml cups heavy cream 1/2 cup/100 g sugar 1 1/4 tsp vanilla bean paste or vanilla extract, or 1/3 vanilla bean 5 bananas 4 cups/360 g vanilla wafers Instructions: To make the pudding: Whisk the eggs with the vanilla in a large bowl and set aside. Bring the milk, heavy cream, sugar, and salt to a simmer in a large saucepan over medium-high heat. Turn off the heat and whisk a little of the hot liquid into the egg mixture. Continue adding more hot milk until the eggs are tempered and the bottom of the bowl is warm to the touch and then return the egg mixture to the saucepan with the remaining milk. Turn the heat to medium-high and cook, stirring constantly with a wooden spoon or whisk, until the pudding thickens and you can draw a clear line through the custard on the back of a spoon, about 5 minutes (don't let the custard boil--this will cause the eggs to curdle). Pour the custard through a medium sieve and into a medium bowl. Whisk to cool slightly, cover flush with plastic wrap, and refrigerate until it is completely cool, about 2 hours. To make the caramel sauce:
Microwave together the butter, heavy cream, and salt until the butter is melted (or melt the butter with the cream and salt in a small saucepan). Whisk to combine and set aside. Place the sugar and lemon juice in a medium saucepan. Melt the sugar over medium-high heat, swirling the pan occasionally to evenly distribute the heat, until the sugar is a deep nutty brown and smells bittersweet, 10 to 12 minutes. Pour in the butter mixture (be careful-the sauce will hiss and bubble up) and then place the mixture back over medium-high heat to return it to a boil. Turn off the heat and set the saucepan aside to let the caramel cool to room temperature, 1 to 2 hours. To make the whipped cream:
Place the heavy cream, sugar, and vanilla (if using a vanilla bean, split the pod and scrape out the seeds, adding them to the cream; save the pod and place it in a jar of sugar to infuse it with vanilla flavor) in the bowl of a stand mixer (or large bowl if using a hand mixer) and whip it on medium speed until it is frothy. Increase the speed to medium-high and whip until you get stiff peaks. Refrigerate until you're ready to assemble the pudding. To assemble:
Peel and thinly slice the bananas and set aside (wait to slice the bananas until you're ready to assemble the dish, otherwise, they'll brown). Evenly spread 1 cup whipped cream over the bottom of a large trifle dish or punch bowl. Top with a layer of bananas and 1 cup/240 ml pudding. Place about 20 wafers in a flat layer on top of the pudding and evenly drizzle 1/2 cup/120 ml caramel over the wafers. Repeat the layering process three times beginning with the whipped cream, followed by some sliced bananas, pudding, wafers, and caramel. Finish the pudding with a final layer of whipped cream (you should have about 1 cup remaining after repeating four layers), cover with plastic wrap, and refrigerate for at least 6 hours or overnight. Serve in dessert bowls. ","[Chardonnay, Riesling, Moscato, Pinot Grigio]

" 8920,"Domino Brownies 1 box brownie mix 1/2 cup vegetable oil 1/4 cup milk 2 large eggs 1 tablespoon instant espresso powder 1 teaspoon chili powder 1 teaspoon ground cinnamon 1 1/2 cups confectioners' sugar *1 large egg white 1/2 teaspoon lemon juice Instructions: Preheat oven to 350 degrees F. Spray a 13 by 9-inch metal baking pan with nonstick cooking spray. To make the brownie batter: In a large mixing bowl, combine the brownie mix, oil, milk, and eggs. Beat with a handheld electric mixer on medium speed until well combined and the batter is smooth. Sprinkle in the espresso powder, chili, powder, and cinnamon. Beat for another minute to evenly distribute. Bake for 30 minutes, or until a toothpick inserted near the center comes out clean. Allow the brownies to cool in the pan completely. For the Icing: Combine the confectioners' sugar, egg white, and lemon juice in a mixing bowl. Beat with the electric mixer on medium speed until it is very fluffy and the consistency of meringue. This will take about 5 minutes. Put the icing into a disposable plastic bag or use a pastry bag with a fine tip. Carefully cut off a tiny piece of the corner, making a tiny hole. To decorate the brownies: Once completely cool, cut the brownies into domino-size pieces, about 1 by 2-inches. Lay the brownies in a domino game pattern on a serving platter. Carefully, pipe small white dots and a line across the middle of the brownie so they look like domino pieces. ","[Chardonnay, Merlot, Cabernet Sauvignon, Pinot Grigio]

" 8921,"Eggs with Hash Browns, Bacon and Rye Toast 1/2 pound thick-cut bacon 2 Yukon gold potatoes, cut into 1/2-inch cubes Kosher salt 2 tablespoons extra-virgin olive oil 1/2 onion, diced
1 clove garlic, minced 2 to 3 hot cherry peppers, seeds removed and chopped
1/2 small bunch chives, sliced
1 tablespoon white vinegar
2 large eggs
2 slices rye bread
Butter, for the toast
Instructions: Preheat the oven to 400 degrees F. Line a sheet pan with a rack. Place the bacon on the prepared sheet pan and bake until crispy, 20 minutes. Drain on a paper towel-lined plate and keep warm. Reserve some of the fat for the potatoes. While the bacon cooks, fill a medium saucepan with cold water. Add the potatoes and generously season with salt. Bring to a boil over high heat, then reduce to a simmer and cook until the potatoes are fork tender, about 10 minutes. Drain and set aside. Add the olive oil to a large saute pan and heat over medium-high heat. Add the onions and salt to taste and saute until soft and translucent, 5 to 7 minutes. Add the garlic and cook until fragrant, 2 minutes. Add about 1 tablespoon of the reserved bacon fat, the cherry peppers and cooked potatoes and toss to combine. Season to taste with salt and toss in the chives. Keep the hash browns warm. Bring a low shallow pot of water to a simmer. Set up a small ice bath and set aside. Add the vinegar to the simmering water and reduce the heat until the water is just below a simmer and there are barely any bubbles. Crack and gently drop each egg into the water. Cook for 3 to 4 minutes, then transfer to the ice bath with a slotted spoon. When ready to serve, dip the eggs back into the warm water for 5 to 10 seconds, remove with a slotted spoon and gently dab on a paper towel to remove any excess water. (Alternatively, serve the eggs right away.) Toast the bread in a toaster, then spread with butter. Plate with the eggs, bacon and hash browns. Enjoy! ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]

" 8922,"Meyer Lemon and Blackberry Bread Pudding with Meyer Lemon Whipped Cream 16 ounces brioche (weighed after crust removed) about 1 large loaf, cut into 1 1/2 -inch cubes 3 3/4 cups heavy cream 1 1/4 cups granulated sugar Zest of 1 Meyer lemon 6 large eggs 2 large egg yolks 1 teaspoon vanilla extract 1 1/2 pints fresh blackberries 1 tablespoon Meyer lemon juice Meyer Lemon Whipped Cream, recipe follows 1 1/2 cups cold heavy cream 1 1/2 tablespoons granulated sugar 1 tablespoon Meyer lemon juice Zest of 1 Meyer lemon 1/2 teaspoon pure vanilla extract Instructions: Preheat the oven to 325 degrees F. Place the bread cubes on a large baking sheet in a single layer and toast until lightly golden brown on all sides, turning a few times, about 15 minutes. Remove and let cool slightly.
Bring cream, 1 cup of sugar, and lemon zest, to a simmer over medium heat. Whisk together the eggs and yolks in a medium bowl. Slowly whisk the warm milk into the eggs and add the vanilla.
Transfer the bread cubes to a 9 by 15-inch baking dish, pour the custard mixture over and press on the bread to submerge in the custard. Let the mixture sit at room temperature for 30 minutes to allow the bread to absorb more of the custard.
Place the baking dish inside a larger roasting pan and fill the outer pan with warm water halfway up the sides of the baking dish. Bake until puffed around the outside but still slightly jiggly in the center, about 45 minutes. Remove from the water bath and let rest at least 15 minutes before serving. Toss the remaining 1/4 cup sugar with the blackberries. Serve bread pudding topped with macerated berries and Meyer Lemon Whipped Cream. Combine the heavy cream, sugar, juice, zest and vanilla extract in a large bowl and whip with a balloon whisk until soft peaks form. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 8923,"Double-Fried Plantain Rounds 4 green plantains 2 cups vegetable oil Salt and freshly ground pepper Instructions: Peel plantains and cut into 1-inch thick rounds. Heat the oil in a small saucepan until hot but not smoking. Drop the plantain rounds into the hot oil 3 or 4 at a time and cook until lightly browned, 2 to 3 minutes. Remove and drain on paper towels. Set each fried plantain on a flat side, and using a rolling pin, frying pan, or whatever else you think will work, squash it as flat as you can. It should have a circular shape. Return the flattened plantain sections to the hot oil 3 or 4 at a time and cook until the entire surface is golden brown, about 2 minutes. Remove the plantains from the oil, drain, and season liberally with salt and pepper. Serve hot or at room temperature. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 8924,"Chicken Enchiladas 9 tomatillos, husked and rinsed 1/2 medium white onion 1 serrano cl 1 yellow cl (guero) 2 cloves garlic 1/2 cup fresh cilantro leaves, loosely packed Salt and freshly ground black pepper 1/4 cup vegetable oil 6 (6-inch) corn tortillas 2 store-bought rotisserie chicken breasts, skinned and shredded (to yield 1 1/2 cups) 1/2 cup Mexican crema or sour cream 1 cup shredded Monterey Jack cheese Instructions: Preheat the oven to 350 degrees F. Put the tomatillos, onion, serrano, yellow cl and 3/4 cup water in a medium, heavy saucepan. Bring to a boil over medium-high heat. Cover and boil until the tomatillos turn olive-green color, about 10 minutes. Transfer the tomatillos, onion and chiles to a blender. Add the garlic and cilantro and blend until smooth. Season with salt and pepper. Heat the oil in a small skillet over medium-high heat. Fry the tortillas until golden but still pliable, about 10 seconds per side. Transfer to paper towels to drain. Put the tortillas on a work surface. Divide the shredded chicken evenly among the tortillas and roll up each like a cigar. Spread 1/3 cup sauce in a 9 by 13-inch glass baking dish. Arrange the enchiladas, seam-side down, in one layer snugly inside the dish. Pour the remaining sauce over the enchiladas. Drizzle with the Mexican crema and sprinkle the cheese all over. Bake until the cheese melts and starts to brown in spots, about 30 minutes. Serve immediately. ","[Malbec, Tempranillo, Garnacha, Zinfandel]" 8925,"Marinara Sauce 1 tablespoon extra virgin olive oil 1 yellow onion, diced 3 cloves garlic, finely minced Salt and pepper 1 cup mushrooms, sliced 1 1/2 cups zucchini, diced 1 1/2 cups yellow squash, diced 1/2 teaspoon thyme 1/2 teaspoon oregano 1/2 teaspoon dried basil 2 cups tomatoes, diced 30-ounce jar of tomato sauce 1/2 bay leaf Instructions: Heat olive oil in nonreactive saucepan. Saute the onion, garlic, salt and pepper until tender. Stir in the mushrooms and saute for 2 minutes. Add the zucchini, yellow squash, thyme, oregano, and basil and saute for 5 minutes. Add the tomatoes and cook 5 minutes more. The vegetables should be tender, but not browned. Remove to a large saucepan and add the tomato sauce and the bay leaf. simmer the sauce for about 30 minutes or until it had thickened and the flavors are blended. Remove for the heat and season with salt and pepper to taste. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 8926,"Dark Chocolate Hazelnut Dip 1 can (14 oz.) fat-free sweetened condensed milk 8 ounces unsweetened baking chocolate, coarsely chopped 2 tablespoons light corn syrup ? cup fat free milk, divided 1 teaspoon vanilla ? cup finely chopped hazelnuts or almonds, toasted (optional) Keebler? Town House? Flipsides? Original crackers Instructions:

1. In small heavy saucepan cook and stir condensed milk, chocolate, corn syrup and ¼cup of the milk over low heat until chocolate melts. Gradually stir in enough of the remaining ¼ cup milk until dip is of desired consistency.
2. Stir in vanilla. Add nuts (if desired), stirring until combined. Serve warm with Keebler® Town House® Flipsides® Original crackers. Prepare dip as directed above. Cover and refrigerate for up to 1 week. Before serving, in small heavy saucepan cook and stir dip over low heat until heated through. Serve as above. ","[Chardonnay, Merlot, Cabernet Sauvignon, Pinot Noir]" 8927,"Turkey Cuban 1/4 cup Hellmann's Dijonnaise 2 tablespoons leftover cranberry relish Salt and freshly ground black pepper 4 slices good quality Italian bread 8 slices thinly sliced Swiss cheese 4 slices thinly sliced deli ham 6 slices leftover sliced turkey, white or dark meat or a combination 8 dill pickle slices 4 tablespoons Hellmann's Real Mayonnaise Instructions: Whisk together the Dijonnaise and cranberry relish in a small bowl and season with salt and pepper. Put the bread on a flat surface and spread each slice with some of the Dijonnaise mixture. Top 2 of the slices of bread with 1 slice of the cheese, ham, turkey another slice of cheese and pickles (in that order). Cover with the remaining bread, Dijonnaise side down. Heat a hot skillet over medium heat or a panini press. Wrap a brick in heavy duty aluminum foil (if not using a panini press). Spread 1 tablespoon of the mayonnaise on the top of each sandwich and add to the skillet, if using, or in a panini press, mayonnaise side down. Put the brick on top of the sandwiches and cook until the bottom is golden brown, about 2 minutes. Remove the brick, spread the top of the sandwiches with the remaining mayonnaise, turn over, and return the brick to the sandwiches. Cook until the bottom is golden brown and the cheese has melted, about 2 minutes longer. Cut in half, transfer to serving plates and serve warm. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 8928,"Tomato Feta Salad 4 pints grape tomatoes, red or mixed colors 1 1/2 cups small-diced red onion (2 onions) 1/4 cup good white wine vinegar 6 tablespoons good olive oil 1 tablespoon kosher salt 1 teaspoon freshly ground black pepper 1/4 cup chopped fresh basil leaves 1/4 cup chopped fresh parsley leaves 1 1/2 pounds feta cheese Instructions: Cut the tomatoes in half and place them in a large bowl. Add the onion, vinegar, olive oil, salt, pepper, basil, and parsley and toss well. Dice the feta in 1/2- to 3/4-inch cubes, crumbling it as little as possible. Gently fold it into the salad and serve at room temperature. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 8929,"Cilantro-Lime Cauliflower Rice 1 tablespoon extra-virgin olive oil 1/2 yellow onion, cut into medium dice 1 clove garlic, minced 1 small jalapeno, seeds and stem removed, cut into small dice, optional One 12-ounce package frozen riced cauliflower (about 2 cups), microwaved according to instructions Kosher salt Zest and juice of 1 lime (about 2 1/2 teaspoons each) 1/2 cup cilantro, chopped Instructions: Heat the olive oil in medium 10-inch skillet over medium heat. Add the onion and saute, stirring frequently, until softened and transparent, 3 to 5 minutes. Add the garlic and jalapeno, if using, and cook until fragrant, about 1 minute. Add the riced cauliflower and 1 teaspoon of salt. Remove from the heat and finish by adding the lime zest and juice and cilantro. Mix until incorporated. ","[Vermentino, Sauvignon Blanc, Gruner Veltliner, Albari?o]" 8930,"Maine Scallops with Roasted Baby Red Beet, Pickled Mustard Seed & Pistachio 8-10 dry scallops 12 baby red beets 2 Tablespoon yellow mustard seed 4 Tablespoon crushed pistachio, toasted 3 Tablespoon olive oil 4 Tablespoon cider vinegar 1 Teaspoon sugar 1/2 Teaspoon kosher salt 1 Teaspoon sherry vinegar 2 Tablespoon canola oil 2 Tablespoon butter, unsalted Salt & pepper, to taste 2 heads mache lettuce (optional) Instructions: Preheat oven to 400 degrees Fahrenheit . Wash beets and remove stems. Toss cleaned beets with 1 Tablespoon of olive oil, salt, and pepper. Transfer beets to an oven safe dish and cover with aluminum foil. Roast beets for approximately 40 minutes until beets are tender. Remove from oven and working carefully rub skin from beets with a kitchen or paper towel. Set aside to cool. Place 4 of the peeled beets in a blender with the sherry vinegar and 2 Tablespoon of olive oil. Blend for 1 minute on high until smooth and emulsified. Season with salt and pepper and set aside.
   In a small sauce pot combine cider vinegar, sugar, and the 1/2 teaspoon of salt. Bring mixture to a boil just until sugar and salt have dissolved. Pour hot vinegar mixture over mustard seed and set aside to cool.
   Heat a large saute or cast iron pan over high heat. Add canola oil until it begins to smoke. Carefully place scallops in hot oil and sear on one side for 2 minutes until golden brown. Flip scallops, turn heat off and add butter. Baste scallops with butter for 1 minute while still in the pan. Remove scallops from pan.
   To assemble, spoon equal parts of beet puree onto 4 serving plates. Cut remaining 8 beets into quarters, season with salt and pepper, and divide onto the four plates on top of the puree. Place 2 scallops on each plate and top with a spoon of the pickled mustard seeds. Finish each plate with a Tablespoon of the crushed pistachio. An optional garnish could be mache lettuce. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 8931,"MacDaddy Mauro BBQ Boneless RiBurger 4 small sub rolls Unsalted butter, softened, for grilling the rolls 2 pounds ground pork
1 tablespoon homemade or store-bought BBQ rub Oil, for oiling the grill grates
1 cup of your favorite BBQ Sauce, plus extra for sandwiches
12 dill pickle slices
1 small red onion, thinly sliced
Instructions: Preheat a grill for cooking at medium-high heat. Split the rolls and spread the cut sides with the butter. Grill until toasted and golden, about 2 minutes. Mix the ground pork with the rub in a bowl until just combined. Form into 4 rectangular patties, slightly larger than your rolls. Lightly oil the grill grates. Place the patties on the grill and cook for 3 minutes. Flip the patties and baste with barbecue sauce. Cook until charred on the other side, another 3 minutes. Continue this process multiple times, flipping and basting about every 3 minutes, until both sides are glossy and charred and the internal temperature hits 165 degrees F, 5 to 8 minutes. Place the patties on the rolls and top with the dill pickles, red onions and additional barbecue sauce, if desired. ","[Zinfandel, Cabernet Sauvignon, Merlot, Malbec]" 8932,"Butternut Squash Posole 2 tablespoons vegetable oil 1 tablespoon chili powder 1 small butternut squash, peeled, seeded and cut into 3/4-inch cubes (about 4 cups) 1 poblano cl pepper, seeded and chopped 1 teaspoon dried oregano, plus more for sprinkling 1 teaspoon ground cumin 2 cloves garlic, finely chopped Kosher salt 1 15-ounce can no-salt-added tomato puree 2 15-ounce cans hominy, drained and rinsed 1 avocado, diced Fresh salsa, for topping (optional) Tortilla chips, for serving (optional) Instructions: Heat the vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Stir in the chili powder. Add the squash, poblano, oregano, cumin, garlic and 1/2 teaspoon salt and cook, stirring frequently, until the poblano softens slightly, about5 minutes. Add 5 cups water, the tomato puree and 1/2 teaspoon salt; cover and bring to a simmer. Uncover and cook until the squash is tender, about 15 minutes, adding the hominy during the last 2 minutes of cooking. Season the posole with salt and divide among bowls. Top with the avocado and salsa and sprinkle with oregano. Serve with chips. ","[Syrah, Tempranillo, Garnacha, Barbera]" 8933,"Grilled Mushroom Potato Salad with Dijon Mustard Vinaigrette 4 large shiitake mushrooms 2 large portobello mushroom, stems removed 1 cup olive oil, divided Salt and freshly ground pepper 8 large red potatoes, cut into 1-inch cubes, cooked 1 large red onion, finely sliced 2 red peppers, julienned 1/2 cup white wine vinegar 2 tablespoons Dijon mustard 2 cloves garlic, finely chopped 1 tablespoon finely chopped fresh thyme 1/4 cup coarsely chopped fresh flat leaf parsley Instructions: Preheat grill. Brush the mushrooms with 1/4 cup of the olive oil and season with salt and pepper to taste. Grill on both sides until golden brown and cooked through, about 10 minutes. Remove the mushrooms and slice thinly. Place the potatoes in a large bowl and add the mushrooms, onions and red pepper. Whisk together the vinegar, mustard and garlic in a medium bowl until combined. Slowly add the remaining 3/4 cup of olive oil and season with salt and pepper. Pour the vinaigrette over the potato mixture and mix gently to combine. Add the thyme and parsley and season with salt and pepper to taste. Serve at room temperature. ","[Chardonnay, Sauvignon Blanc, Pinot Gris, Riesling]" 8934,"Champagne Ginger Cocktail 1/2 cup water 1/2 cup sugar 1/2 cup sliced ginger (about 2 ounces) 1/2 cup vodka 2 tablespoons sugar 1 lemon, sliced into wedges 3 tablespoons candied ginger, cubed for garnish 1 bottle chilled sparkling wine Instructions: Simmer water, 1/2 cup sugar and sliced ginger in a small saucepan for 10 minutes. Remove the saucepan from heat and stir in vodka. Chill for 2 hours or overnight. When ready to serve, strain to remove the ginger pieces. Spread the sugar into a thin layer on a plate. Coat the rim of the glass with the juice from the lemon wedge and immediately dredge in the plate of sugar. Add a few pieces of candied ginger to each glass. Pour 1 tablespoon of the ginger-infused simple syrup over the ginger pieces and top with the sparkling wine until the glass is 2/3 full. ","[Bubbly wines such as Champagne, Prosecco, Cava]" 8935,"Drunken Floats 1 scoop vanilla ice cream 3 shots vanilla vodka Root beer 1 scoop vanilla ice cream 3 shots chocolate milano syrup Root beer Instructions: To a tall glass, add scoop of vanilla ice cream. Pour 2 shots of vanilla vodka or 2 shots of chocolate syrup over ice cream. Fill glass the rest of the way with root beer. Drizzle chocolate syrup or vanilla vodka on top. Serve with a straw and spoon. ","[Vodka, Chocolate Milk, Root Beer]" 8936,"Luca's Lentils 1 tablespoon olive oil 1 small onion, minced 1 carrot, diced Salt and freshly ground black pepper, to taste 2 cloves garlic, peeled and smashed 3 tomatoes, cored and diced 1 teaspoon minced fresh gingerroot 1/2 teaspoon hot or medium Madras curry powder or Garam Masala 1/2 teaspoon lemon pepper seasoning 1/2 teaspoon herbs de Provence 2 bay leaves 1 cup water 1 chicken bouillon cube 4 cups precooked brown lentils 1 to 2 tablespoons fresh lemon juice, or to taste Extra virgin olive oil, for drizzling Instructions: In a large saucepan set over moderate heat, warm the oil until it is hot, add the onion, carrot, salt and pepper and cook, stirring occasionally, for 5 minutes. Add the garlic and cook 1 minute. Add the tomatoes, gingerroot, curry powder or Garam Masala, lemon pepper seasoning, herbs de Provence and bay leaves, and cook, stirring occasionally for 2 minutes. Add the water and bouillon cube and cook, stirring occasionally, for 5 to 7 minutes more, or until mixture has thickened. Add the lentils, and simmer, stirring occasionally, for 5 to 7 minutes more, or until flavors have blended. Discard bay leaves. Before serving, stir in the lemon juice and drizzle with the extra-virgin olive oil. ","[Ros, Pinot Grigio, Sauvignon Blanc, Vermentino]" 8937,"Roasted Pear Bellini Roasted pear puree, recipe follows 1 bottle pear nectar 1 (750-ml) bottle Champagne 2 pears
1 tablespoon honey Instructions: Put 1 tablespoon of the roasted pear puree into a Champagne flute and add pear nectar 1/4 way up the glass. Top off with Champagne. Repeat with remaining drinks. Serve immediately. Preheat the oven to 375 degrees F. Put 2 pieces of foil on a flat surface and place 1 pear in the center of each. Drizzle both with the honey and loosely wrap them in the foil, leaving the top open. Place the pears in the top half of the oven and roast until they are buttery soft, about 50 to 60 minutes. Remove from the oven and let cool. Peel the skin off with your hands and pull the flesh away from the core. Place in a blender with any accumulated juices and puree until smooth. Pour into a container and refrigerate until ready to use.
","[Champagne, Brut Ros, Prosecco]" 8938,"Sunny's Cheat Sheet with Cod, Easy Cilantro-Lime Rice and No-Trouble Ratatouille 3/4 cup marinara sauce 1 zucchini, thinly sliced
1 yellow squash, thinly sliced
1/2 red onion, thinly sliced
Olive oil, for brushing
2 teaspoons Italian seasoning
Kosher salt and freshly ground black pepper
1/2 stick (4 tablespoons) salted butter, at room temperature 1 tablespoon Dijon mustard
1 teaspoon hot Hungarian paprika
1 teaspoon chili powder
1 large clove garlic, grated on a rasp
Four 4- to 6-ounce pieces cod
Kosher salt and freshly ground black pepper
Two 8-ounce bags microwavable white rice 1 tablespoon fresh cilantro, chopped
Zest of 1 lime plus lime wedges, for serving
Instructions: Prepare the ratatouille: Preheat the oven or a grill to 375 degrees F. Make a rectangle packet bottom half the size of your baking sheet using aluminum foil. Pour in the marinara sauce. Add the veggies in a pattern of zucchini, yellow squash, zucchini, yellow squash, onion, and repeat. Once done, brush the top with olive oil and sprinkle with Italian seasoning, salt and pepper. Cover and close with aluminum foil. Place on the baking sheet and in the oven or grill and cook for 20 minutes. For the fish: Meanwhile, in a small bowl, mix the butter, mustard, paprika, chili powder and garlic. Sprinkle the fish on all sides with salt and pepper. Make a foil packet bottom for the fish. For each piece of fish, place an equal amount of the spice butter on the foil, then place the fish on top and top with another equal amount of the spice butter. Cover with another piece of foil. Once the ratatouille has cooked 20 minutes, remove the baking sheet and remove the top from the foil packet. Place the fish packet on the baking sheet next to the ratatouille and return to the oven. Bake for about 15 minutes. For the rice: Squeeze the rice in the bags to loosen. Make a packet bottom a quarter of the size of the baking sheet and add the rice, cilantro and lime zest. Gently stir with a fork, then top and close tightly with another piece of foil. Place on the final space on the baking sheet next to the fish packet. Bake until the rice is hot, another 5 minutes. Remove the cheat sheet from the oven. Carefully open the fish packet and allow the steam to escape. Carefully open the rice packet, then spritz with lime juice and fluff. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]

" 8939,"Pineapple Cookies 1/2 cup shortening, plus more for pans 1 cup brown sugar 1 egg 1 teaspoon vanilla extract 1 (8-ounce) can crushed pineapple 2 cups all-purpose flour 1 1/2 teaspoons baking powder 1/4 teaspoon baking soda 1/8 teaspoon kosher salt Instructions: Preheat the oven to 325 degrees F (165 degrees C). Grease 2 cookie sheets. In a large bowl, using a hand-held electric beater, cream together the shortening and sugar until light and fluffy. Add the egg, beat well, and then stir in the vanilla and pineapple. Combine the flour, baking powder, baking soda and salt in a medium bowl, then gradually stir into the creamed mixture. Drop rounded spoonfuls, 2 inches apart, onto the prepared cookie sheets. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 8940,"5 Ingredient Bacon Burgers with Cheddar and Red Onion with Parmesan Popcorn Black-Eyed Peas Nonstick cooking spray 1 1/2 pounds lean ground beef 6 strips bacon, cooked until crisp in a skillet or microwave and crumbled Salt Freshly ground black pepper 4 rounds sliced red onion (about 1/4-inch thick) 4 slices sharp Cheddar (about 6 to 8 ounces total) 4 Kaiser rolls 2 teaspoons olive oil 1 (14-ounce) can black-eyed peas, drained Salt Freshly ground black pepper 1 tablespoon grated Parmesan 1 tablespoon freshly chopped parsley leaves Instructions: For the burgers: Coat a stove-top grill pan or griddle with cooking spray and set over medium-high heat to preheat. In a large bowl, combine beef, bacon, salt, and black pepper. Mix well and shape mixture into 4 patties, each about 1-inch thick. Place burgers on hot pan and cook 3 to 5 minutes per side, for medium. Arrange onions alongside burgers and grill 1 minute per side, until just golden. Place cheese on burgers and cook 1 minute, until cheese melts. Serve burgers on rolls with onions on top. For the black-eyed peas: Heat oil in a large skillet over medium-high heat. Add peas and cook 3 to 5 minutes, until golden brown. Add salt and black pepper, to taste, and stir to coat. Remove from heat and stir in Parmesan and parsley. Serve alongside burgers. ","[Cabernet Sauvignon, Merlot, Pinot Grigio, Tempranillo]" 8941,"Thanksgiving on 2 Sheet Pans 1 stick plus 3 tablespoons unsalted butter, softened 2 stalks celery, chopped 1 medium onion, chopped 1 1/2 cups low-sodium chicken broth
1 cup crumbled cooked chestnuts (about 5 ounces) 2 teaspoons chopped fresh sage 2 teaspoons fresh thyme leaves Kosher salt and freshly ground black pepper 1 large egg 8 cups stale 1/2-inch cubed bread, preferably brioche (see Cook's Note) One 6- to 7-pound whole turkey breast, breast halves removed from the bone with skin attached 1 1/2 pounds Brussels sprouts, trimmed and halved 2 strips thick-cut bacon, chopped 3 tablespoons extra-virgin olive oil 4 small sweet potatoes (about 1 1/2 pounds total)
8 ounces cranberries (about 2 cups) 1/2 cup granulated sugar 1/2 teaspoon finely grated orange zest 1 tablespoon light brown sugar 1/3 cup mini marshmallows 4 dinner rolls Gravy, for serving Instructions: Position the oven racks in the upper and lower thirds of the oven and preheat to 375 degrees F. Butter half of a sheet pan crosswise with 1 tablespoon of the softened butter. Melt 4 tablespoons butter in a large nonstick skillet over medium heat. Add the celery and onion and cook, stirring occasionally, until softened, about 5 minutes. Add the chicken broth, chestnuts, sage, thyme, 3/4 teaspoon salt and a few grinds of pepper and bring to a simmer. Turn off the heat and set aside.
Whisk the egg in a large bowl, add the bread cubes and the vegetable mixture and stir to combine. Transfer the stuffing mixture to the buttered half of the prepared sheet pan, spreading it in an even layer over just the buttered part of the pan. Dot the stuffing with 2 tablespoons butter cut into small cubes. Generously sprinkle the turkey breasts on both sides with salt and pepper and put them skin-side up on the other half of the sheet pan next to the stuffing. Rub the skin with 2 tablespoons of the butter. Combine the Brussels sprouts, bacon, olive oil, 3/4 teaspoon salt and a few grinds of pepper in a large bowl. Toss to coat and spread out over half of the second sheet pan. Prick the sweet potatoes all over with a fork and arrange them on the other half of the sheet pan next to the Brussels sprouts. Combine the cranberries, sugar and orange zest in a small ovenproof ceramic baking dish, then cover with foil and put on the sheet pan next to the sweet potatoes. Put the sheet pan with the turkey and stuffing on the rack in the upper third of the oven, and put the second sheet pan on the rack in the lower third. Cook 30 minutes, then remove both pans from the oven. Stir the Brussels sprouts and cranberry sauce once or twice, mashing the cranberries with the side of the spoon. Tent the stuffing with foil if it has started to brown too quickly. Rotate the pans but return them to their same racks. Continue cooking until the turkey skin is golden brown and crisp, and an instant-read thermometer inserted into the thickest part of the breast reads 160 degrees F, 20 to 30 minutes more. At this point the potatoes should be tender, the stuffing browned in some areas, the Brussels sprouts browned and tender, and the cranberries softened and bubbling. (If the sweet potatoes are undercooked, take them off the pan and put them back in the oven directly on the rack to continue cooking until tender, up to 10 minutes more.) Transfer the turkey breasts to a cutting board to rest at least 10 minutes before slicing. Remove the foil from the cranberry sauce and set aside to cool. Use a fork to combine the remaining 2 tablespoons butter and the brown sugar in a small bowl. Split the sweet potatoes, fluff with a fork and stir in the butter and brown sugar mixture; sprinkle with salt. Top with the marshmallows and return to the pan with the Brussels sprouts. Put the dinner rolls on the same pan and return to the oven to warm the marshmallows and rolls, 3 to 5 minutes. Carve the turkey breasts and return them to the sheet pan with the stuffing to serve. Serve with gravy. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 8942,"Cholla Bud Pesto Kosher salt 1/2 pound bow-tie pasta 1/2 cup Cholla Bud Pesto, recipe follows 1/2 cup cherry tomatoes, sliced in half 1/4 avocado, optional, diced 1 tablespoon chopped fresh cilantro 1 cup cooked cholla buds 2 teaspoons roasted pine nuts 1 clove garlic, minced 1/4 cup queso fresco 1 teaspoon kosher salt 1 teaspoon freshly ground black pepper 1/2 cup olive oil Instructions: In a large, heavy-bottomed pot, bring water to a boil. Season the water with about 4 tablespoons of salt. Add the pasta and cook until al dente. Drain the pasta and place in an ice bath until cool. Drain the pasta well. In a medium bowl, mix the pasta with the Cholla Bud Pesto. Mix in the tomatoes and garnish with the avocado and cilantro.
Using a food processor, add the cooked cholla buds and pulse until the buds are chopped. Do not puree. Add the pine nuts, garlic, queso fresco, salt and pepper. Keep pulsing the processor. Add the oil last and set aside. ","[Ros, Vermentino, Sauvignon Blanc, Grner Veltliner]" 8943,"Ultimate Shrimp and Grits 3 cups milk 3 cups heavy cream 1 cup stone-ground white cornmeal 2 tablespoons unsalted butter Kosher salt Freshly ground black pepper 2 tablespoons extra-virgin olive oil 1 medium white onion, minced 1 garlic clove, minced 1 pound andouille or spicy Italian spicy sausage, cut in chunks 1/4 cup all-purpose flour 2 cups chicken stock 2 to 3 bay leaves 2 pounds large shrimp, peeled and deveined, tails on Pinch cayenne pepper, adjust to personal preference 1/2 lemon, juiced Kosher salt Freshly ground black pepper 2 tablespoons finely chopped fresh flat-leaf parsley 4 green onions, sliced Instructions: For the grits: Place a 3-quart pot over medium-high heat. Add the milk and cream. Slowly whisk in the cornmeal. When the grits begin to bubble, turn the heat down to medium low and simmer, stirring frequently with a wooden spoon. Allow to cook for 10 to 15 minutes, until the mixture is smooth and thick. Remove from heat and stir in the butter, thin it out with a little extra cream. Season with salt and pepper. For the shrimp: Place a deep skillet over medium heat and coat with the olive oil. Add the onion and garlic; saute for 2 minutes to soften. Add the sausage and cook, stirring, until there is a fair amount of fat in the pan and the sausage is brown. Sprinkle in the flour and stir with a wooden spoon to create a roux. Slowly pour in the chicken stock and continue to stir to avoid lumps. Toss in the bay leaves. When the liquid comes to a simmer, add the shrimp. Poach the shrimp in the stock for 2 to 3 minutes, until they are firm and pink and the gravy is smooth and thick. Add the cayenne pepper, Tabasco and lemon juice. Season with salt and pepper; stir in the parsley and green onion. Spoon the grits into a serving bowl. Add the shrimp mixture and mix well. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]

" 8944,"Mom Sampson's Spoonbread 1 cup yellow cornmeal 2 cups boiling water 5 tablespoons butter 1 teaspoon salt 3 large eggs, well-beaten 1 cup milk Instructions: Preheat oven to 375 degrees. Slowly add cornmeal to the boiling water, stirring constantly until thick and smooth. Add butter and salt and cool to lukewarm. Then add eggs and milk. Beat for 2 minutes, then pour into a greased casserole and bake for 35 minutes or until golden brown. Spoon out while piping hot and pass the butter! ","[Chardonnay, Riesling, Chenin Blanc]" 8945,"Pear Walnut Wontons 1/4 cup water 1/4 cup sugar 1 vanilla bean, scraped 1 tablespoon orange liqueur 6 ounces dried pears, roughly chopped 1.25 ounces walnuts, toasted and finely chopped 25 to 30 wonton wrappers Bowl of water, for sealing wontons 1/2 gallon vegetable or peanut oil, for frying Instructions: In a small saucepan over medium heat, bring water and sugar to a simmer, stirring occasionally, until sugar is dissolved. Remove from the heat and stir in vanilla bean scrapings and orange liqueur. Place pears in the bowl of a food processor and process until finely chopped, stopping to scrape down the bowl if necessary. Add the sugar syrup and pulse just until combined. Transfer the pears to a bowl and stir in the walnuts. Place the mixture in the refrigerator to cool completely, approximately 1 hour. The filling may be made up to 1 day ahead of time. Heat oil in a 6-quart Dutch oven to 360 degrees F. To form the dumplings, remove 1 wonton wrapper from the package, covering the others with a damp cloth. Brush the edges of the wrapper lightly with water. Place 1 teaspoon of the pear mixture in the center of the wrapper. Fold over the edges, seal, and shape as desired. Set on a sheet pan and cover with a damp cloth. Repeat procedure until all of the filling is gone. Gently place the wontons in the oil, 7 to 8 at a time. Fry until golden, approximately 2 minutes. Remove to a cooling rack set in a sheet pan lined with newspaper and let cool at least 5 minutes before serving. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 8946,"Chocolate Diamonds 1 pound plus 3 1/2 tablespoons butter 2 1/2 cups sugar 1 vanilla bean 1/4 cup cocoa powder 6 cups cake flour 1 teaspoon cinnamon Instructions: Preheat oven to 375 degrees F. Using a stand mixer, combine the butter, sugar and 1/3 of the vanilla bean's seeds. Divide the mixture in half and remove one half from the mixing bowl. To the remaining half, add the cocoa powder, scant 3 cups of the cake flour and another 1/3 of the vanilla bean's seeds while mixer is on. Mix and remove from the bowl. Place the other half back in the mixing bowl and add the remaining 3 cups cake flour, the remaining 1/3 vanilla bean's seeds and the cinnamon. Place both doughs in the refrigerator for 1 hour. Remove the 2 doughs from the refrigerator. It may be necessary to beat the dough with a rolling pin to soften the butter and make the dough more pliable. Roll the chocolate dough into a rope about 3/4-inch in diameter. Roll the white dough about 2 inches in diameter and the same length as the chocolate rope. Trim one side of the dough to create a straight edge. Using a pastry brush, spread a little water on top of the white dough. The moisture will help the dough stick together. Place the chocolate rope on top and roll the white dough around it. Trim a straight edge where the doughs meet. Close the seam with a little more water. If the dough is too soft, place in the refrigerator or freezer until firm. Barely wet the surface of the rolled dough and roll it in granulated sugar. Using a sharp chef's knife, make 1/2-inch slices. Place the slices on a parchment-lined sheet pan and bake at 375 degrees F for 15 minutes. ","[Merlot, Cabernet Sauvignon, Syrah, Pinotage]" 8947,"Spiced Pepitas 1 cup pumpkin seeds* 2 teaspoons extra-virgin olive oil 1 teaspoon paprika 1/2 teaspoon Spanish sweet smoked paprika 1 pinch cayenne pepper Sea salt Instructions: Preheat an oven to 350 degrees F. Line a large baking tray with parchment paper. Spread the pumpkin seeds out onto the tray and roast until the seeds are lightly toasted, about 12 minutes.
Add the toasted seeds to a large bowl along with the olive oil, and toss. Add the spices and toss again. Season the seed mixture with sea salt, to taste and serve. ","[Rioja, Tempranillo, Garnacha, Pinot Grigio]" 8948,"Chicken with Pesto Cream Sauce 2 chicken breasts (3 ounces each), cut into 1-inch chunks Salt and black pepper 1 red bell pepper, cut into chunks 1 cup prepared pesto ? cup white wine 1? cups heavy cream Penne or fettuccine, cooked and drained Grated Parmesan cheese (optional) Instructions:

1. Spray skillet with cooking spray. Season chicken with salt and black pepper, as desired. Cook chicken over medium-high heat, about 5 minutes, until no longer pink in center. Remove from pan; set aside. 2. Cook bell pepper in skillet 3 minutes, or until tender-crisp. Return chicken to skillet. 3. Stir pesto into skillet. Add wine and cream. Cook over medium heat until thickened, stirring occasionally. 4. Add pasta; stir. Toss pasta with chicken and bell peppers. Serve warm, sprinkle with Parmesan cheese, if desired. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 8949,"Roasted Artichokes with Parmesan Breadcrumbs 2 lemons 2 medium artichokes
   Nonstick cooking spray, for the baking dish 1/4 cup olive oil Kosher salt and freshly ground black pepper
   1/2 cup panko breadcrumbs
   Zest of 1 lemon
   2 tablespoons shredded Parmesan 1 tablespoon chopped fresh parsley
   1 cup mayonnaise 2 tablespoons lemon juice
   2 cloves garlic, minced
   Kosher salt and freshly ground black pepper
   Instructions: For the artichokes: Preheat the oven to 475 degrees F. Cut the lemons in half and squeeze the juice into a bowl. Add water. Trim the top 1 inch off the tops of the artichokes. Use kitchen shears to trim the pointy edges off the leaves. Trim the ends of the artichokes. Cut the artichokes in half through the centers. Use a spoon to scoop out the fuzzy chokes and the purple leaves. Place the artichokes in the lemon water as you work to prevent them from browning. Shake off the water from the artichokes and place, cut-sides down, in a small baking dish coated with cooking spray. Drizzle with 2 tablespoons olive oil and sprinkle with salt and pepper. Bake until the artichokes are tender, 25 minutes. Meanwhile, heat the remaining 2 tablespoons olive oil in a small skillet. Add the panko and cook until toasted, about 2 minutes. Remove to a small bowl and let stand until room temperature, about 10 minutes. Stir in the lemon zest, Parmesan and parsley. Make the lemon-garlic aioli: Stir together the mayonnaise, lemon juice and garlic in a small bowl. Season with salt and pepper. To serve, turn over the artichokes and sprinkle with the panko mixture, stuffing some between the leaves. Drizzle or dip with the aioli. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]" 8950,"Puffed Pork Pastry 12 oz. Curly's Sauceless Pulled Pork 4 - 6 inch by 6 inch square puff pastry 8 peach slices 8 oz. fresh Mozzarella 1 egg (beaten) Instructions: Place 3 oz. Curly's Sauceless Pulled Pork in center of each puff pastry. Lay 2 peach slices over pork. Top with 2 oz. Mozzarella. Fold puff pastry corner to corner, brushing beaten egg between pastry. Use a fork to crimp the edges. Brush top with the egg. Bake on cookie sheet or baking stone at 400 degrees F for 16 minutes. For extra flavor, toss pork with 1/2 cup barbecue sauce! ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 8951,"Chicken and Dumplings 1 whole store-bought roast chicken (about 2 pounds) 2 tablespoons vegetable oil 1 container (7 ounces) chopped onions 6 cans (14 ounces) low-sodium chicken broth 1 teaspoon poultry seasoning 1 teaspoon salt 1/2 teaspoon ground pepper 1 container (14 ounces) pre-cut carrot sticks, chopped 1 roll (16.3 ounces) golden buttermilk biscuit dough 1 can (10.5 ounces) condensed chicken gravy Instructions: Remove skin from chicken and shred meat into large pieces. Set aside.
   In a small frying pan, add vegetable oil and heat over medium heat. When oil is hot, add chopped onions and saute until soft.
   In a large pot or Dutch oven, add broth, poultry seasoning, salt, pepper, carrots, celery, and sauteed onions. Bring to a boil. Reduce to simmer for about 10 minutes to soften vegetables, and then add shredded chicken. Continue to simmer while making dumplings.
   While stew is simmering, prepare dumplings. Open can and remove biscuits. On a lightly floured surface, roll each biscuit to 1/4-inch thick. With a knife, cut each biscuit into 4 pie-pieces. Set aside.
   Skim surface for any scum that has risen to top. Stir in chicken gravy.
   With the stew still simmering over low heat, stir in dumplings a few at a time. Once all dumplings are in to pot, cover with a tight fitting lid and cook for 10 minutes.
   Ladle into bowls and serve piping hot. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 8952,"Cocktail Sausages 2 1/4 pounds (75 in number) cocktail sausages 2 tablespoons sesame oil 1/2 cup honey 2 tablespoons soy sauce Instructions: Preheat the oven to 200C/400 degrees F. Separate the sausages if they are linked and arrange them in a large, shallow-sided roasting tin. Whisk together the oil, honey and soy sauce and pour over the sausages, then use your hands, or a couple of spatulas, to move everything about in the pan so that all the sausages are slicked. Roast for 25 to 30 minutes; give them a shuffle about halfway through cooking if you happen to be near the oven. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 8953,"Gnocchi Mac and Cheese 1 heaping cup broccoli florets Kosher salt
   1/2 cup panko breadcrumbs
   3 tablespoons unsalted butter
   1/4 cup grated Parmesan
   1 small garlic clove, minced
   1 tablespoon all-purpose flour
   1 1/2 cups whole milk
   1 cup shredded sharp white Cheddar
   1 cup grated Gruyere (about 3 ounces)
   1/2 teaspoon freshly grated nutmeg
   1/8 teaspoon cayenne pepper 2 plum tomatoes, cut into 1/4-inch dice
   One 16-ounce package dried gnocchi
   Instructions: Preheat the oven to 400 degrees F. Add the broccoli to boiling salted water and cook 2 minutes, then drain and plunge into a bowl of ice water. Remove and set aside. Put the panko in a small bowl. Melt the butter in a medium saucepan over medium-high heat. Pour 1 tablespoon of the butter over the panko and mix it well to coat; stir in 1 tablespoon Parmesan and set aside. Stir the garlic into the saucepan and cook, 30 seconds. Add the flour and stir to incorporate. Gradually whisk in the milk and bring to a simmer, then cook until slightly thickened, about 1 minute. Take off the heat and add the Cheddar, Gruyere, the remaining 3 tablespoons Parmesan, then the nutmeg and cayenne, stirring until smooth. Stir in the broccoli and tomatoes and season with salt to taste. Add the gnocchi to the sauce and stir to coat. Transfer to an 8-inch square baking dish and sprinkle with the panko. Bake until bubbling and golden brown in spots, 25 to 30 minutes. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Barbera]" 8954,"Turkey Andouille Gumbo 1 1/2 cups flour 1 1/2 cups oil 1 cup chopped onions 1/2 cup chopped green bell pepper 1/2 cup chopped celery 1 tablespoon chopped garlic 2 cups sliced andouille sausage 2 quarts stock 2 bay leaves Salt and cayenne Creole spice 2 cups shredded cooked turkey meat Steamed rice, for serving Chopped scallions, for garnish Instructions: In a large soup pot slowly heat oil and flour together over low heat, stirring constantly, until it becomes a nutty brown color and is very fragrant; be careful not to burn. Add onions, pepper and celery and cook, stirring, 4 minutes. Add garlic and andouille and cook 5 minutes, until some fat releases from sausage. Add stock, bay leaf, 2 teaspoons salt, cayenne and Creole spice to taste. Bring to a boil, reduce heat and simmer for 1 hour. Add turkey and simmer 30 minutes more. Adjust seasonings and serve with hot steamed rice and a generous sprinkle of green onions. ","[Cabernet Sauvignon, Merlot, Malbec, Zinfandel]" 8955,"Tequila Lime Shrimp Skewers 1 cup tequila 1/2 cup freshly squeezed lime juice 1-ounce freshly chopped cilantro leaves 1/2 fresh red onion, chopped Salt and pepper 12 medium raw shrimp Instructions: Combine all marinade ingredients and marinate the shrimp for 30 minutes. Place them on skewers and grill for 3 minutes on each side. ","[Tequila, Sauvignon Blanc, Pinot Grigio]" 8956,"Asado Con Palta 2 pounds eye-round roast Kosher salt and freshly ground black pepper
   1/2 cup vegetable oil
   1 bottle merlot
   9 carrots, diced 9 ribs celery, diced
   3 red onions, diced
   4 quarts crushed tomatoes
   4 quarts chicken stock
   1/4 cup dried oregano
   3 bay leaves
   3 porcini mushrooms (hongos de pino), diced Sugar
   4 Buns, recipe follows 1 avocado, sliced Fried Onions, for serving, recipe follows 10 1/2 pounds high-gluten flour 1/4 cup salt
   1/4 cup sugar
   3 ounces active dry yeast
   3 pounds milk
   4 1/2 pounds water
   2 red onions, chopped Kosher salt and freshly ground black pepper All-purpose flour, for dusting Vegetable oil, for deep-frying Instructions: Sprinkle the roast with salt and pepper, and sear on all sides in the oil in a large pot. Remove to a plate. Deglaze the pot with the merlot. Add the carrots, celery, onions, tomatoes, chicken stock, oregano, bay leaves and porcinis. Return the roast to the pot. Bring to a simmer and cook for 3 1/2 hours. Transfer the liquid from the pot to a blender; blend to make the sauce. Season with salt, pepper and sugar. Return the sauce to the pot and keep warm. Slice the roast and add it to the sauce to warm up. To build the sandwich: Put 3 slices of beef on a Bun. Top with some avocado slices and Fried Onions. Mix the flour, salt, sugar, yeast, milk and water with an electric mixer for 5 minutes. Let rest for 45 minutes. Portion the dough into 4.5-ounce pieces and roll into balls. Let rest for another 45 minutes. Bake at 400 degrees F for 9 minutes. Fill a heavy put with 2 inches of oil and heat to 350 degrees F. Season the red onions with salt and pepper, then toss in flour to coat. Fry the onions until crispy, about 5 minutes. Drain on paper towels. ","[Merlot, Cabernet Sauvignon, Syrah, Tempranillo]" 8957,"Microwave Chicken and Dumplings 2 cups low-sodium chicken broth 1/4 cup all-purpose flour 1 small onion, diced 1 stalk celery, sliced 1/4 inch thick 2 tablespoons unsalted butter, cut into pieces 1 sprig fresh thyme Kosher salt and freshly ground black pepper 2 cups shredded rotisserie chicken (from about 1/2 chicken) 1 cup frozen peas and carrots
   1 cup frozen peas and carrots 1/2 cup all-purpose flour 1/4 cup yellow cornmeal 1 teaspoon baking powder 1/2 teaspoon kosher salt 1/3 cup milk 2 tablespoons vegetable oil Instructions: For the filling: Whisk together the chicken broth and flour in a microwave-safe 8-by-8-by-2-inch baking dish for an 1,100-watt oven or a 4-quart microwave-safe bowl for a 700-watt oven, until there are no lumps. Stir in the onions, celery, butter, thyme sprig, 3/4 teaspoon salt and a few grinds of pepper. Cover tightly with plastic wrap; cut a small slit in the center with the tip of a paring knife to vent excess steam. Microwave on high (at 100 percent power) for 5 minutes in an 1,100-watt oven or 8 minutes in a 700-watt oven. Remove the dish from the microwave, and remove the plastic wrap (be careful to avoid the hot steam). Carefully whisk the broth mixture until there are no clumps of flour at the bottom. Put the dish back in the microwave, uncovered, and cook on high (at 100 percent power) until the broth is bubbly and thick, 5 minutes in an 1,100-watt oven or 8 minutes in a 700-watt oven. For the dough: Meanwhile, in a medium bowl, whisk together the flour, cornmeal, baking powder and salt. Add the milk and oil in the center, and stir everything together with a fork until the dough just comes together (it will be sticky and wet). To assemble: Remove the dish from the microwave. Remove and discard the thyme sprig, and whisk the broth mixture again. Stir in the shredded chicken and frozen peas and carrots. Arrange rounded teaspoons of the dough (about 16 dumplings) about 1/2 inch apart along the perimeter of the dish or bowl. Grind a little pepper over each dumpling. Cover the dish tightly with a new piece of plastic wrap; cut a small slit in the center. Microwave on high (at 100 percent power) until the dumplings are puffed and a toothpick inserted in the center comes out clean, 6 minutes in an 1,100- or a 700-watt oven. If they are not cooked through, microwave them again in 30-second increments, testing with a toothpick after each. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 8958,"Napa 'Road' Mix 1/4 cup dried pears, cut lengthwise in halves or thirds 1/4 cup dried nectarines, cut into quarters 1/4 cup dried Calmyrna figs, cut into halves 1/4 cup dried cherries 1/4 cup Medjool dates, pitted and cut in 1/2 lengthwise 1/4 cup hazelnuts, toasted and peeled 1/4 cup almonds, toasted 1/3 cup pumpkin seeds, toasted 1/2 cup sesame \fries\ or sticks 1/2 cup sesame \bits\ or crackers Instructions: In a bowl mix together the first 8 ingredients. Carefully blend in the sesame \fries\ and \bits.\ Transfer the mixture to zip-lock bags or other storage container. ","[Chardonnay, Sauvignon Blanc, Riesling, GSM]" 8959,"Stir Fried Water Spinach 1 1/2 cups vegetable oil 1 large clove garlic, peeled and minced 1 pound water spinach, stems trimmed, washed, drained, and halved crosswise Freshly ground, black pepper 1 tablespoon preserved bean curd or fish sauce Instructions: Heat the oil in a wok over high heat and stir-fry the garlic until fragrant and lightly golden, about 1 minute. Add the water spinach, season with pepper, and stir-fry until wilted, about 3 minutes. Add the bean curd, stir-fry until it is evenly distributed, then cover and cook until done, 2 to 3 minutes more. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 8960,"The Oatiest Oatmeal Cookies Ever 1 pound old-fashioned rolled oats (about 5 2/3 cups) 1 teaspoon baking powder 1 teaspoon ground cinnamon Pinch kosher salt 10 ounces unsalted butter, at room temperature 6 ounces dark brown sugar, packed (about 3/4 cup) 3 1/2 ounces granulated sugar (about 1/2 cup) 1 teaspoon vanilla extract 1 large egg 4 ounces raisins, optional, soaked overnight in rum and drained, optional (about 2/3 cup) Instructions: Preheat the oven to 375 degrees F. Spread the oats into a single layer on a baking sheet. Bake until lightly toasted, about 20 minutes. Cool the oats for 2 to 3 minutes on the sheet. Grind 8 ounces of the toasted oats in a food processor until they have the consistency of whole-wheat flour, about 3 minutes. Add the baking powder, cinnamon and salt to the food processor and pulse 2 to 3 times to combine. Set aside. Line baking sheets with parchment paper. Combine the butter and sugars in the bowl of a stand mixer and mix on medium speed using the paddle attachment until light in color, about 3 minutes. Stop once to scrape down the sides of the bowl. Reduce the mixer speed to the lowest speed and add the vanilla extract and egg. Mix to combine. Slowly add the flour mixture until just combined. Stop once to scrape down the sides of the bowl. Add the remaining toasted oats and the raisins, if using, and mix to combine. Scoop the dough with a 1 1/2-tablespoon disher onto the baking sheets, leaving 2 inches between each mound. Bake until the cookies begin to brown around the edges, 12 to 14 minutes, rotating the baking sheets halfway through. Cool on the sheets for 2 minutes, and then move to a cooling rack to cool completely. ","[Chardonnay, Pinot Grigio, Riesling, Sparkling wine]

" 8961,"Fruit-Infused Cold-Brew Tea 1 English cucumber, cut into wheels 1 to 2 cold-brew tea bags 1 pint fresh strawberries, thickly sliced
10 sprigs fresh thyme
Instructions: Set 8 cucumber wheels aside for garnish. Add the tea bags, strawberries, thyme and remaining cucumber wheels to a large container. Add 2 quarts (8 cups) cold water and refrigerate overnight (12 hours). Discard the tea bags. To serve, pour over ice and garnish each glass with a fresh cucumber wheel. ","[Chardonnay, Sauvignon Blanc, Riesling, Ros]" 8962,"Poached Chicken with Vegetables and Herbs 2 teaspoons olive oil 1/2 medium onion, chopped One and one-half 14.5-ounce cans whole tomatoes 4 skinless chicken breasts 1/2 cup chopped broccoli 1/3 cup chopped red bell pepper 1/3 cup chopped yellow bell pepper 1/3 cup sliced mushrooms 2 fresh bay leaves 2 sprigs fresh thyme Salt and freshly ground black pepper Instructions: In a medium pan over medium heat, add the oil and saute the onions until translucent. Add the tomatoes to the pan and squash them to form liquid. Bring the mixture to a boil, then reduce the heat to a simmer. Add the chicken breasts, broccoli, red and yellow bell peppers, mushrooms, bay leaves and thyme. Season with salt and pepper. Cook until the chicken is cooked through, 8 to 15 minutes depending on thickness. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 8963,"cl Skate Roasted in Banana Leaves Canola oil 2 large red onions, sliced 4 large banana leaves (parchment paper and/or aluminum foil would work) 1 eggplant, sliced and grilled 3 cups cooked jasmine rice, other rices would work 1/2 cup Thai basil leaves 2 tomatoes, sliced 4 6-ounce skate wings 1/4 cup sliced scallion Salt and black pepper to taste Chili paste (recipe to follow) Instructions: In a hot saute pan, add a little oil and caramelize the onions. Check for seasoning. Fold a banana leaf in half and place a small amount of onions and 1 slice of eggplant on one half then top with a small mound of rice. Top this with basil then seasoned tomato slices followed by another slice of eggplant. Place skate on top. Smooth chili paste on top of skate. Garnish with scallions. Fold up banana leaf and secure with a skewer. Repeat process for the remaining banana leaves. Bake at 350 for 20 minutes.; ","[Riesling, Gewrztraminer, Pinot Grigio, Vermentino]" 8964,"Chocolate Mousse S'mores Bars Nonstick cooking spray 12 ounces standard-size marshmallows
2 tablespoons unsalted butter
9 graham crackers (about 5 ounces), ground in a food processor (1 1/4 cups ground)
1 1/2 cups crispy rice cereal
2 cups heavy cream
1 1/4 cups bittersweet or semisweet chocolate chips (about 8 ounces)
1/4 cup unsweetened cocoa powder Instructions: Line an 8-inch-square baking pan with parchment paper, letting the paper hang over two sides of the pan to act as handles. Spray the parchment with non-stick spray. Place 18 marshmallows (about 4 ounces or 2 cups) in a medium bowl and set aside. Place the remaining 8 ounces of marshmallows (about 4 cups) in a large microwave-safe bowl along with the butter. Microwave on high until the marshmallows and butter are completely melted, about 1 minute, stirring halfway through. Stir to combine. Add the graham crackers and rice cereal and quickly stir them into the melted marshmallows. Immediately scrape the mixture into the prepared pan. Spray the bottom of a measuring cup with nonstick spray and use it to press the mixture into an even layer in the pan. Place 1 cup heavy cream to a medium microwave-safe bowl. Microwave the cream until it is just starting to steam, about 1 minute. Add the chocolate chips and cocoa powder. Shake the bowl lightly to make sure the chips are completely submerged in the heavy cream. Let stand about 5 minutes. Whisk the heavy cream and chocolate together until smooth. If any chocolate isn\u2019t melted you can microwave for 10-second increments until completely melted. It\u2019s important to only microwave 10 seconds at a time so the mixture never gets too hot. Once melted set aside to cool slightly. Place the remaining 1 cup of heavy cream in the bowl of an electric mixer or a medium bowl and whip with a mixer or whisk until stiff peaks form. Fold the whipped cream into the melted chocolate until you no longer see any streaks of white. Spoon the mousse over the graham cracker base and smooth the top to make an even layer. Cut the reserved 18 marshmallows that were set aside in half horizontally. Press 6 marshmallow halves in a row along the bottom border of the pan. Continue adding lines of marshmallows so that you have 6 rows of 6 marshmallows each covering the mousse. Cover with plastic wrap (preferably reusable) and refrigerate for 4 hours or overnight. When ready to serve, cut the bars into 6 long strips following the lines of the marshmallows. Then cut the strips in half so that each bar has 3 marshmallow halves on it. If desired, toast the marshmallows with a kitchen torch and serve. The bars can be refrigerated up to 3 days. ","[Chardonnay, Pinot Grigio, Riesling, Sparkling wine]

" 8965,"Mini Meatball Subs 12 frozen dinner rolls, thawed and risen 6 slices provolone, halved
3/4 cup marinara sauce, plus more for serving
12 frozen Italian meatballs, thawed
1/2 cup sliced deli peppers
3 tablespoons olive oil
1 tablespoon grated Parmesan
Pinch of crushed red pepper flakes
Instructions: Preheat the oven to 375 degrees F. Line the bottom of a sheet pan with parchment paper. Flatten each roll into a 6-inch round. Onto each flattened roll, add a half slice of provolone, 1 tablespoon of marinara sauce, a meatball and, finally, a slice of the deli peppers. Fold opposite sides of each roll up and over the meatball, pinching them together. Continue folding and pinching the sides together until the meatball and filling are completely encased in the dough. Place seam-side down onto the prepared sheet pan. Mix together the olive oil, Parmesan and red pepper flakes in a small bowl. Brush the top of each roll with the mixture. Bake until golden and crisp, 16 to 18 minutes. Serve with warm marinara on the side. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 8966,"Horchata 1 cup milk 1/2 cup blanched almonds 1/2 cup white rice 2 cinnamon sticks, plus ground cinnamon or grated cinnamon stick for serving 3/4 cup sugar Ice, for serving Instructions: Bring 2 cups water, the milk, almonds, rice and cinnamon sticks to a boil in a medium saucepan over high heat. Reduce the heat to low, cover and simmer until the rice is tender, about 30 minutes. Remove the cinnamon sticks and cool completely. Working in batches, if necessary, carefully transfer the mixture to a blender and puree until smooth. Pour into a pitcher. Stir in the sugar and add enough water to make a total of 8 cups. Chill. Serve in tall glasses over ice. Garnish with a sprinkle of cinnamon. ","[Viognier, Vermentino, Moscato, Riesling]" 8967,"Martini Olives 4 (8-ounce) jars pimento-stuffed green olives, this gives 4 cups 1/4 cup gin (or vodka if you prefer) 1 tablespoon vermouth 1 teaspoon chili oil Instructions: Open the jars and drain the olives, putting them into a bowl. Pour in the gin, vermouth and chili oil and give them a stir. Leave to steep for half an hour or so while you get ready for your party. You can put any leftover olives in a jar with a lid for another couple of days, or indeed longer though it's doubtful that will arise. ","[Gin, Vodka, Vermouth]" 8968,"Grilled Eggplant Soup 2 eggplants (approximately 3 pounds), peeled and cut in 1/2inch slices 1 tablespoon fresh thyme 1 tablespoon chopped garlic 3 tablespoons olive oil, plus 4 tablespoons 2 tablespoons balsamic vinegar 2 leeks 2 cups beef stock 2 cups chicken stock Salt and pepper Instructions: Toss eggplant with the thyme, garlic, olive oil and balsamic vinegar. Grill on both sides. Set aside. In a soup pot, heat the 4 tablespoons of olive oil, add garlic and leeks. When lightly brown, add the stocks and grilled eggplant. Simmer 20 minutes. Puree in food processor. Add salt and pepper to taste. To serve, place in bowls and top with sour cream and fresh thyme ","[Barolo, Barbaresco, Chianti, Tempranillo]" 8969,"Asian-Spiced Kedgeree 2 1/4 cups cold water, for poaching the fish 2 lime leaves, torn into pieces 4 salmon fillets (approximately 1-inch thick), preferably organic, skinned (about 1 1/2 pounds in total) 3 tablespoons unsalted butter 1 teaspoon oil 1 onion finely chopped 1/2 teaspoon ground coriander 1/2 teaspoon ground cumin 1/2 teaspoon turmeric 1 cup basmati rice 3 hard-boiled eggs, quartered 3 tablespoons chopped cilantro leaves, plus more, for garnish 1 lime, zested and juiced plus lime segments, for garnish Fish sauce, to taste (recommended: nam pla) Instructions: Preheat the oven to 425 degrees F. This is because the easiest way to poach salmon for this dish is to do it in the oven. So: pour the water into a roasting pan, add the lime leaves and then the salmon. Cover the pan with foil, put in the oven and cook for about 15 minutes, by which time the salmon should be tender. Remove the pan from the oven and drain the liquid off into a pitcher. Keep the fish warm simply by replacing the foil on the pan. Melt the butter in a wide, heavy saucepan that has a tight-fitting lid, and add the oil to stop the butter burning. Soften the onion in the pan and add the spices, then keep cooking till the onion is slightly translucent and suffused with soft perfume of the spices. Add the rice and stir with a wooden spoon so that it's all well coated. There's not enough onion to give a heavy coating: just make sure the rice is fragrantly slicked. Pour in the reserved liquid from the pitcher, about 2 1/4 cups, and stir before covering with the lid and cooking gently for 15 minutes. If your stove is vociferous you may need a flame tamer. At the end of the cooking time, when the rice is tender and has lost all chalkiness, turn off the heat, remove the lid, cover the pan with a dish towel and then replace the lid. This will help absorb any extra moisture form the rice. It is also the best way to let the rice stand without getting sticky or cold, which is useful when you've got a few friends and a few dishes to keep your eye on. Just before you want to eat, drain off any extra liquid that's collected in the dish with the salmon, then flake the fish with a fork. Add to it the rice, egg, cilantro, lime juice and a drop or 2 of fish sauce. Stir gently to mix - I use a couple of wooden paddles or spatulas - and taste to see if you want any more lime juice or fish sauce. Sprinkle over the zest from the 2 juiced halves of the lime and serve. I love it served just as it is in the roasting dish, but if you want to, and I often do (consistency is a requirement of a recipe but not of a cook), decant into large plate before you add the lime zest, then surround with lime segments and add the zest and a small handful of freshly chopped cilantro. This is one of those rare dishes that manages to be comforting and light at the same time. And - should you have leftovers, which I wouldn't count on - it's heavenly eaten, as all leftovers demand to be, standing up, straight from the fridge. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 8970,"Fiery Summer Bruschetta with Zesty Olive Spread and Spicy Candied Bacon 8 slices thick cut bacon, halved 1/4 cup good quality maple syrup 1 tablespoon cayenne pepper, or to taste 4 tablespoons red wine vinegar 1 tablespoon honey 1 tablespoon Dijon mustard 1 lime, zested and juiced 1/4 cup olive oil 1 pint heirloom cherry tomatoes, halved 1 fresh sweet white corn on cob, kernels removed and reserved 1 mango, peeled, flesh removed and diced 1/4 cup bocconcini, torn into pieces 1/2 red onion, finely diced 4 tablespoons chiffonade fresh basil leaves Salt and freshly ground black pepper 1/2 cup olive oil, plus more as needed 1 tablespoon cayenne pepper, or to taste 1 loaf sourdough bread, cut into 8 slices (not precut bread) 1 red bell pepper, coarsely chopped 1 red jalapeno, seeded and coarsely chopped 1/2 cup pitted black cerignola olives (can substitute black olives) 1/2 cup manzanella olives 2 tablespoons capers 1 shallot, coarsely chopped 2 cloves garlic 2 tablespoons lemon juice 1 tablespoon red pepper flakes, or to taste 3 tablespoons chopped fresh basil leaves Instructions: For the bacon: Preheat the oven to 425 degrees F. Put a baking rack over a parchment paper lined tray and arrange the bacon slices across the rack - do not overlap. In small bowl combine the syrup and cayenne and brush the bacon generously with the mixture. Put in the oven and bake until cooked through, about 15 to 20 minutes. Set aside until ready to use. For the Summer Salad: In a large bowl, add the vinegar, honey, Dijon and lime zest and juice and whisk to combine. While whisking, slowly drizzle in the olive oil to make a dressing. Add the remaining ingredients and stir to combine. Season with salt and pepper, to taste. Set aside until ready to use. For the bruschetta: In large saute pan, add the olive oil, cayenne and garlic. When the garlic has browned, remove it and discard. Add the bread slices, in batches if necessary, and cook until browned on both sides. You may need to add more olive oil to the pan if the bread soaks up too much. Remove to sheet tray and set aside until ready to plate the dish. For the Zesty Olive Spread: Add all the ingredients to a food processor and pulse until pureed and smooth. Check for seasoning and set aside until ready to use. Assembly: Put 2 pieces of bread on each plate. Spread the zesty olive spread on top of the bread. Lay 1 piece of bacon on each bread slice and top with the summer salad. Repeat with remaining bread and toppings. ","[Chardonnay, Vermentino, Sauvignon Blanc, Pinot Grigio]" 8971,"Winter Melon Soup with Dried Scallops 4 dried scallops 2 pounds winter melon 4 cups homemade chicken stock 4 dried black mushrooms, softened in water and coarsely chopped, reserve soaking liquid 2 slices fresh ginger, peeled 1 teaspoon salt 2 tablespoons cornstarch mixed with a 1/4 cup mushroom soaking liquid 1/4 pound shrimp, shelled and deveined 2 egg whites, lightly beaten Freshly ground white pepper, optional Cilantro leaves, for garnish Instructions: Cover dried scallops with water and soak overnight or at least 2 hours. Drain and shred into small strings. Reserve soaking liquid. Peel and remove seeds of winter melon. Rinse with water and cut into 1/2-inch chunks. In a 3-quart saucepan, bring the 4 cups chicken stock to boil. Add the winter melon, dried scallop and the soaking liquid, black mushrooms, and sliced ginger. Cover and bring to boil over high heat. Lower heat and let simmer for 5 minutes, or until winter melon is softened. Turn heat back to high, add salt and stir in cornstarch mixture. Add shrimp meat and egg whites. Adjust seasoning. Remove from heat. Serve hot with sprinkles of ground white pepper and chopped cilantro. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Sparkling wine]" 8972,"Homemade Chicken Stock 4 pounds chicken necks or backs, skin and fat removed 1 onion, roughly chopped 1 carrot, roughly chopped 1 celery stalk, roughly chopped Herb bouquet of parsley, bay leaf and thyme, tied in cheesecloth 4 quarts water Instructions: Put vegetables and bouquet garni on bottom of a 10 quart stock-pot and chicken parts on top. Add water, just enough to cover chicken and slowly bring to a simmer. Turn heat down to keep broth at a slow simmer and cook for 3 hours, skimming off froth and fat that surfaces in the first 30 minutes. Also be sure to replace evaporated water. Strain stock into a clean saucepot. Cool uncovered and refrigerate. The next day, spoon off any discarded congealed fat from surface. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 8973,"Dungeness Crab Salad with Sweet Pea Tendrils and Orange Dressing 1 teaspoon grapeseed oil 1 red onion, diced small 2 cloves garlic, lightly crushed with the side of a knife blade, then minced 2 plum tomatoes, seeds removed and cut brunoise 1 blood orange, segmented and diced 2 tablespoons minced fresh chives 2 tablespoons minced fresh mint leaves 1 tablespoon hoisin sauce 1 teaspoon soy sauce 2 tablespoons mayonnaise 4 (1 1/2 to 2-pound) Dungeness crabs, meat removed from claws and body (equates to about 1 pound of crabmeat) 1/2 cup pea tendrils Instructions: To make the orange dressing: Heat the grapeseed oil in a skillet over medium heat. Add red onion and garlic and allow to sweat for about 10 minutes. Reduce heat to low and stir in tomatoes, orange and chives and cook for an additional 2 minutes over low heat. Remove from heat and stir in fresh mint leaves. Set aside until needed. For the crab salad: Combine hoisin sauce, soy sauce and mayonnaise in a medium mixing bowl. Gently fold in crabmeat. Using a 2 or 3-inch circle cutter, form crabmeat into rounds. Top with orange dressing and 2 tablespoons pea tendrils. Serve chilled. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 8974,"Giant Double Decker Taco 2 cups vegetable oil 4 large flour tortillas 3/4 cup grated Mexican blend cheese Ground Beef Taco Meat, recipe follows 1/2 head iceberg lettuce, shaved 1/2 cup sour cream or Mexican crema, stirred slightly to loosen 2 Roma tomatoes, diced Sliced pickled jalape?os, for garnish Fresh cilantro leaves, for garnish 1 pound ground chuck or sirloin\u2014the leaner the better 5 ounces Mexican chorizo, removed from casing 1 small yellow onion, minced 1 tablespoon chipotle powder 1 tablespoon ground cumin 2 cloves garlic, grated on a rasp 1/2 cup tomato puree Kosher salt and freshly ground black pepper Instructions: Fit a sheet pan with a wire rack. Heat the oil to 350 degrees F in a large braiser or cast-iron skillet. Using tongs, slip half of a tortilla in the hot oil to form a taco shell shape. Using a metal spatula with the other hand, keep half the tortilla submerged until golden. Turn the tortilla so that the fried part now sticks out of the oil, letting the bottom fry, while making sure to keep the tortilla open about 2 inches wide. (This creates the necessary space to stuff it!) Then gently turn the tortilla and repeat the process so that the remaining side fries to a golden brown while the rest stays out of the oil. Let the taco shell drain on the lined sheet pan. Fry another tortilla in this manner; reserve the other two tortillas. Preheat the broiler. Place one unfried tortilla in a pan and top it edge to edge with cheese. Lightly broil until the cheese is just melted, but the tortilla isn\u2019t toasted. While still hot, \u201cstick\u201d the cheesy, non-crispy tortilla to the outside of a fried tortilla shell. Repeat with the remaining tortilla, cheese and fried shell. Now build! Fill the cavity of the taco with some warm Taco Meat, followed by some lettuce, a drizzle of sour cream, tomatoes, jalape?os and cilantro. Serve with your favorite taco bib. Heat a pan over medium heat. Add the beef and chorizo and brown, breaking the meat up constantly into smaller little bits, until no longer pink, 6 to 8 minutes. (If there is a lot of rendered fat, remove all but 1 tablespoon of the fat.) Add the onions, chipotle powder and cumin. Cook until the onions are soft, another 8 minutes. Add the garlic and cook for just another 30 seconds. Add the tomato puree and simmer, stirring frequently, for another 10 minutes. You want this taco meat to be pretty \u201ctight\u201d and dehydrated, not soupy or loose! Season to taste with salt and pepper. ","[Cabernet Sauvignon, Malbec, Tempranillo, Garnacha]" 8975,"Grilled Beef in Grape Leaves with Sweet, Sour, and Spicy Dipping Sauce 32 grape leaves in brine 1 pound ground sirloin beef 1 large shallot, chopped 1 tablespoon sugar 1 lemongrass stalks, trimmed, peeled, and finely grated (white and light green parts) 1 large garlic clove, finely grated 1 tablespoon fish sauce Vegetable oil, for brushing Sweet, Sour, and Spicy Dipping Sauce, recipe follows 1/2 cup sugar 2/3 cup fresh lemon juice (substitution: lime juice) 2/3 cup fish sauce 2 large garlic cloves, thinly sliced or minced 2 red Thai chiles, halved lengthwise, seeded (or not) and thinly sliced or minced Instructions: Soak the grape leaves in several changes of water to get rid of the brine flavor. Separate the leaves and blot dry. Trim any stems and set aside. In a medium bowl, combine the beef, shallot, sugar, lemongrass, garlic, and fish sauce. Mix until well combined. Cover and refrigerate for 1 hour. Divide the beef mixture into 32 equal portions (about 1 tablespoon per portion). Place a grape leaf flat (widest side closest to you) on a clean kitchen towel. Shape 1 meat mixture into a 1 1/2-inch-long sausage and place it horizontally across the wide end of the leaf. Fold the wide end over the filling once. Fold the sides in and roll up as you would a spring roll, enclosing the meat. The roll should be compact and fairly tight. Repeat to make 32 rolls. Thread 4 grape leaf rolls on 2 parallel bamboo skewers, leaving space in between the rolls. Repeat with remaining skewers and rolls. Brush each roll with vegetable oil. Heat a grill pan over high heat. Grill the rolls, flipping them once the oil becomes shiny, until crisp and cooked through, 3 to 4 minutes. Serve with Sweet, Sour, and Spicy Dipping Sauce. In a medium bowl, whisk together the sugar, lemon juice, and fish sauce, until the sugar is completely dissolved. Add the garlic and chiles. Let stand for 20 minutes before serving. Store in the refrigerator for up to 1 week. Yield: 6 servings ","[Cabernet Sauvignon, Pinot Noir, Syrah, Tempranillo]" 8976,"Bruschetta 1 narrow Italian or French loaf of bread 1 head garlic, cut in 1/2 crosswise 2 tablespoons extra-virgin olive oil Kosher salt and pepper Instructions: Preheat oven on broiler setting. Place a rack approximately 6 inches from broiler.
Slice the loaf of bread, on the bias, into 3/4-inch slices. Place bread in oven on sheet pan and broil until golden brown on both sides, approximately 2 minutes for the first side and 1 to 1 1/2 for second side. Remove to a platter and rub each slice of bread with the garlic and then brush with olive oil. Sprinkle with salt and pepper and serve immediately. ","[Chardonnay, Vermentino, Sauvignon Blanc, Pinot Grigio]" 8977,"BLT Bean Salad 2 slices whole-wheat sandwich bread, cut into 1/2-inch pieces 2 tablespoons olive oil Kosher salt and freshly ground black pepper 4 slices thick-cut bacon (about 4 ounces), sliced into 1/4-inch-thick pieces 1/2 cup fresh basil leaves 1/4 cup fresh parsley leaves 1/4 cup fresh dill 3 tablespoons mayonnaise 3 tablespoons plain yogurt 1 1/2 tablespoons fresh lemon juice One 15-ounce can Great Northern or cannellini beans, drained and rinsed 1 heart of romaine, cut into bite-size pieces 1 cup cherry tomatoes, halved Instructions: Preheat the oven to 400 degrees F. Toss the bread, olive oil, a pinch of salt and several grinds of pepper on a rimmed baking sheet until combined, then spread into an even layer. Bake until the croutons are golden brown and well toasted, tossing halfway through, 10 to 12 minutes.
Meanwhile, add the bacon to a medium skillet and cook over medium heat, stirring occasionally, until crisp and well browned, about 5 minutes. Transfer to a paper towel-lined plate with a slotted spoon to drain.
For the dressing, puree the basil, parsley, dill, mayonnaise, yogurt, lemon juice, 2 teaspoons water, 1/4 teaspoon salt and several grinds of pepper in a food processor until the herbs are finely chopped and dressing is bright green. Taste and adjust the seasoning with more salt and pepper.
To assemble, add the beans, romaine, tomatoes, half the croutons and half the bacon to a large bowl. Add half of the herb-mayo dressing, then toss to combine. Transfer to a large serving bowl or platter, top with the remaining croutons and bacon and drizzle with the remaining dressing.
","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 8978,"Smoked Sea Salt and Almond Eclairs 1 cup milk 1/4 teaspoon salt
1/4 teaspoon sugar
1 stick unsalted butter
1 1/4 cups bread flour, sifted
3 large eggs, plus more if needed
2 egg whites
2 cups heavy cream 1/2 cup confectioners' sugar
1/2 teaspoon almond extract
1 cup heavy cream 8 ounces milk chocolate, roughly chopped
Roasted almonds, crushed, for garnish
Smoked sea salt
Instructions: For the eclairs: Preheat the oven to 375 degrees F with a rack on the middle shelf. In a non-reactive saucepan over medium heat, combine the milk, salt, sugar and butter, and bring to a simmer. Once the butter has melted, quickly add the flour and stir constantly with a wooden spoon for about 3 minutes. Transfer to the bowl of a stand mixer fitted with a paddle attachment. Mix to cool down, until the dough mostly stops steaming, 1 minute. Add the eggs and whites, slowly until evenly incorporated and glossy. To check the consistency of the batter, run your finger or spoon through it. It should leave a pathway that slowly falls in on itself. If it's too stiff, you may have to add an additional egg. Place the batter in a pastry bag or resealable plastic bag and cut a hot-dog-size hole in the corner. On a silicon-lined sheet tray, pipe long and fat hot-dog-size lines about 6-inches long, evenly spaced. Use a wet finger to press down any peaks and lightly mist with water from a spray bottle. Bake until slightly golden and puffed, 20 minutes. Then lower the oven temperature to 325 degrees F and bake an additional 20 minutes. For the whipped cream: In a stand mixer fitted with a whisk attachment, whisk the cream, confectioners' sugar and almond extract until stiff peaks form. For the glaze: Heat the cream in a small pot until slightly simmering. Pour over the chocolate in a metal bowl and whisk until smooth. If there are still chocolate chunks in the glaze, heat it briefly on the stovetop and stir until smooth. Set aside. To assemble: Split the baked pastry and, using a resealable plastic bag or pastry bag with a 1/2-inch hole cut in the corner, pipe in the almond filling. Top with the chocolate glaze, crushed roasted almonds, and a couple pinches of smoked sea salt. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 8979,"Healthy Instant Pot Chicken Parmesan 1 tablespoon olive oil 1/2 small onion, chopped 2 cloves garlic, minced One 28-ounce can crushed tomatoes 1 tablespoon tomato paste 2 teaspoons sugar Pinch red pepper flakes Kosher salt and freshly ground black pepper 4 chicken cutlets (about 1 pound) 1/2 teaspoon Italian seasoning 1/2 teaspoon sweet paprika 2 tablespoons grated Parmesan 4 slices low-moisture, part-skim mozzarella 6 basil leaves, cut into strips Instructions: Turn the Instant Pot? to the low saute setting (see Cook's Note). Add the oil and heat until it is shimmering but not smoking. Add the onion and garlic and cook, stirring occasionally, until the onions just begin to soften, 4 to 5 minutes. Stir in the crushed tomatoes, tomato paste, sugar, red pepper flakes, 1/2 teaspoon salt and a few grinds of black pepper then turn the pot off. Season the chicken cutlets on both sides with the Italian seasoning, paprika, 1/2 teaspoon salt and a few grinds of black pepper and nestle them into the sauce, overlapping just slightly if needed. Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook, on high, for 2 minutes.
After the pressure cook cycle is complete, follow the manufacturer's guide for quick release and wait until the quick release cycle is complete. Careful of any remaining steam, unlock and remove the lid and turn the Instant Pot? off.
Use tongs to reposition the chicken on top of the sauce if they have sunk. Sprinkle the tops of each cutlet with the Parmesan then place the mozzarella on top, tearing the cheese in half if needed to better cover the chicken. Place the lid back on and let sit until the cheese has melted, 3 to 4 minutes.
Spoon the chicken and sauce onto a plate or platter and garnish with the basil.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 8980,"Piquillo Frittata 1/2 can Piquillo peppers, cut into 1/4-inch strips 1 garlic clove, minced 1 tablespoon extra virgin olive oil 2 teaspoons sherry vinegar Salt and freshly ground pepper 8 eggs 1/2 cup grated Manchego cheese 2 tablespoons chopped fresh parsley 2 tablespoons olive oil 1/2 can Piquillo peppers, cut into 1/4-inch strips 1 garlic clove, minced 1 tablespoon extra virgin olive oil 2 teaspoons sherry vinegar Salt and freshly ground pepper 8 eggs 1/2 cup grated Manchego cheese 2 tablespoons chopped fresh parsley 2 tablespoons olive oil Instructions: Toss together the peppers, garlic, 1 tablespoon olive oil, vinegar, salt and pepper and let marinate 30 minutes. In a bowl, whisk together the eggs, cheese, and parsley until frothy. Add the peppers and their liquid and mix well. Season with salt and pepper. Preheat the oven to 400 degrees F. Heat 2 tablespoons olive oil in a 10 inch non stick ovenproof skillet over medium high heat and add the eggs and peppers. Reduce the heat to medium and cook for 7 to 8 minutes until the bottom is set and the top is still runny. Occasionally, lift the outer edges so the runny egg can run underneath. Place the skillet in the oven and cook until the eggs are set and golden brown, 6 to 7 minutes. Remove the skillet from the oven and loosen the bottom of the frittata with a spatula. Place a serving plate over the skillet and invert the frittata onto it. Cut into wedges and serve hot or at room temperature. Toss together the peppers, garlic, 1 tablespoon olive oil, vinegar, salt and pepper and let marinate 30 minutes. In a bowl, whisk together the eggs, cheese, and parsley until frothy. Add the peppers and their liquid and mix well. Season with salt and pepper. Preheat the oven to 400 degrees F. Heat 2 tablespoons olive oil in a 10 inch non stick ovenproof skillet over medium high heat and add the eggs and peppers. Reduce the heat to medium and cook for 7 to 8 minutes until the bottom is set and the top is still runny. Occasionally, lift the outer edges so the runny egg can run underneath. Place the skillet in the oven and cook until the eggs are set and golden brown, 6 to 7 minutes. Remove the skillet from the oven and loosen the bottom of the frittata with a spatula. Place a serving plate over the skillet and invert the frittata onto it. Cut into wedges and serve hot or at room temperature. ","[Rioja, Pinot Grigio, Sauvignon Blanc, Vermentino]" 8981,"Chipotle Pasta 1 ounce olive oil 1 hot link, cut in 6 bias slices 5 (21/25 shrimp), deveined, shelled and butterflied 4 ounces heavy cream 3 ounces Chipotle Sauce, recipe follows 1/2 teaspoon sea salt 1/2 teaspoon ground black pepper 9 ounces cooked penne pasta 2 ounces Parmesan, grated 1 tablespoon diced tomato 1 tablespoon diced scallion 1 cup BBQ sauce 1/2 cup canola oil 1/4 cup lemon juice 1/2 ounce Dijon mustard 2 ounces chipotle paste 1/2-ounce red chili flakes 1/4 teaspoon cayenne pepper 1/4 teaspoon ground black pepper Instructions: In saute pan over high heat, add olive oil and hot links. Sear links until browned. Add the shrimp and cook until pink. Lower heat to medium. Then add cream, chipotle sauce, salt and pepper. Add cooked pasta and the cheese. Toss to combine. Serve in pasta bowl and garnish with diced tomato, scallions, and more grated Parmesan. Combine all ingredients in blender, puree, cover and refrigerate. ","[Malbec, Zinfandel, Tempranillo, GSM Blend]" 8982,"Nor Cal Carnitas 3-pound pork butt, cut into 4 pieces 3 pounds refined lard, or suet 1 red onion, roughly chopped 1 garlic clove, roughly chopped 1 1/4 tablespoons kosher salt Pico de Gallo, recipe follows Corn tortillas, for serving Salsa, for serving Lime wedges, for serving Radish slices, for serving 4 Roma tomatoes 1 red onion, diced 1 jalapeno, diced 2 tablespoons chopped cilantro leaves 1/2 lime, juiced Salt and freshly ground black pepper Instructions: Remove the pork butts from refrigeration 1 hour before cooking. Do not remove the bone.
Heat the lard in a large stainless steel pot over high heat to 250 degrees F. The pot needs to be large enough to fit all the pieces of pork butt side by side, not on top of each other, and preferably not touching each other. Add enough lard to completely submerge the meat. Add the onion and garlic and let brown but do not burn. If garlic burns, you must start the process over. Remove onions and garlic from the lard and discard.
Carefully add the pork pieces to the lard and then allow the oil to reach 250 degrees F again. Do not let the pork stick to the bottom or sides of pot. Stir around every 30 minutes to insure even coloring. Cook for approximately 1 to 1 1/2 hours. The pork should be caramel-colored with an internal temperature of 170 to 180 degrees F on an instant-read thermometer.
Five minutes before you are ready to remove the meat, sprinkle the kosher salt into the oil. Continue to cook pork for 5 more minutes and then remove the pork from the oil to a platter. Cover and let rest for 15 minutes.
Shred the meat and serve with Pico de Gallo, warm tortillas, salsa, limes, and radish slices. Combine all ingredients and season with salt and pepper, to taste. Let sit for 15 to 20 minutes. Serve. ","[Rioja, Tempranillo, Garnacha, Barbera]" 8983,"Crazy Chocolate Shakes 1 cup chopped semisweet chocolate 1 cup chopped bittersweet chocolate 1 cup heavy cream
3/4 cup whole milk 8 scoops vanilla ice cream
8 scoops chocolate ice cream
Various sprinkles, chocolate chips, marshmallows, candies and pretzel pieces, for decorating Scoops of vanilla and chocolate ice cream, for serving Whipped cream (in cans), for topping Chocolate Butterscotch Caramel Bars or store-bought caramel brownies, broken into pieces, recipe follows Caramel and strawberry sauces, for drizzling Cherries, for topping Nonstick cooking spray, for spraying the pan 1 1/2 cups all-purpose flour
1 1/2 cups regular or quick oats
1 cup packed brown sugar
1 teaspoon baking powder
1/4 teaspoon kosher salt
1 3/4 sticks (14 tablespoons) cold salted butter, cut into pieces
Two 13.5-ounce cans dulce de leche (I used Nestle La Lechera)
About 1 cup Spanish peanuts About 1 cup butterscotch chips About 1 cup mini chocolate chips Instructions: For the ganache: Put the semisweet and bittersweet chocolate in a heatsafe bowl. Heat the cream until very hot in a saucepan and pour over the chocolate. Stir until melted and combined. Let cool. For the milkshake: Put the milk, vanilla and chocolate ice cream and 1 cup of the ganache in a blender and blend until combined. To assemble: Spoon some ganache into large mason jars and spread on the sides. Spread some ganache around the rim of the jars. Dip the rims in sprinkles, chocolate chips, marshmallows and/or candies, or press on pretzels. Add a scoop of ice cream to each glass and pour in the blended milkshake. Squirt whipped cream onto the top of each glass and add pieces of the bars or brownies. Now go crazy and decorate the top with more whipped cream, ice cream, candies, etc. Drizzle with caramel or strawberry sauce and top with a cherry. Preheat the oven to 350 degrees F. Line a 9-inch square baking pan with aluminum foil and spray with nonstick spray. Mix together the flour, oats, brown sugar, baking powder and salt in a bowl. Cut in the butter with a pastry cutter until the mixture resembles coarse crumbs. Sprinkle the mixture into the prepared pan and pat lightly to pack it slightly. Bake until light golden brown on top and done in the middle, watching to make sure it doesn't burn, 30 to 35 minutes. Allow to cool for 15 minutes. Spoon the dulce de leche into a microwave-safe bowl and microwave to just slightly soften it, about 45 seconds. Scoop it on top of the oatmeal base and use an offset spatula to spread it out to the edges and into an even layer. Sprinkle on a layer of peanuts so that they completely cover the caramel and use your hands to gently press them into the caramel. Sprinkle on the butterscotch chips and mini chocolate chips in generous layers. Note: The warmth of the cookie base and caramel should slightly soften the butterscotch and chocolate chips. When that happens, use your hands to very gently press the chips just enough to anchor them together (but not enough to misshape them). If the pan isn't warm enough, pop it into the oven for 30 seconds or so and gently press the chips to anchor them together. Chill the bars for 2 to 3 hours to make them easy to slice. Remove them from the pan, place on a cutting board and use a long serrated knife to cut into small squares (they're rich!). Serve cold or at room temperature. ","[Rhone Blends, Pinot Noir, Barolo, Port]

" 8984,"Strawberry Shortcake with Balsamic Honey 4 medium buttermilk biscuits, recipe follows 2 cups strawberries, hulled and halved 1/4 cup balsamic vinegar 1/4 cup honey 1/4 cup light whipping cream 4 sprigs fresh mint 2 cups flour 1/2 teaspoon salt 1/4 teaspoon baking soda 2 teaspoons baking powder 1/2 teaspoon cream of tartar 1 tablespoon sugar 1/2 cup vegetable shortening 1/2 cup plus 2 tablespoons buttermilk Egg wash or milk, for glazing Instructions: Buttermilk Biscuits: Preheat oven to 350 degrees F. Have all ingredients well chilled. Place all dry ingredients and shortening in bowl of an electric mixer with paddle attachment. Mix until crumbly, then add buttermilk and mix just until dough comes together. Gently roll out dough to 3/4-inch thickness and cut with round cutter. Glaze with egg wash or milk and bake for 15 to 20 minutes. Split the biscuits in half horizontally. Toss the strawberries with the balsamic vinegar and half the honey. Set aside. Whip the cream in a small mixing bowl to soft peaks. Add the remaining honey and whip to stiff peaks. Spoon the strawberries over the bottom half of each biscuit. Be sure to pour some of the balsamic/honey sauce over each biscuit as well. Spoon the whipped cream over the strawberries and finish by placing the top half of each biscuit on the cream. Garnish with mint. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 8985,"Praline Peach Pancakes Syrup 1/2 cup maple-flavored syrup 1/4 cup pecan pieces 1 medium peach, peeled, chopped (3/4 cup) Pancakes 2 cups Bisquick Heart Smart mix 1 cup fat-free (skim) milk 2 tablespoons pecan pieces 1 tablespoon packed brown sugar 1 egg 1 container (6 oz) Yoplait Original peach yogurt (2/3 cup) ","[Chardonnay, Riesling, Moscato, Sparkling wine]" 8986,"Roasted Chicken Dinner with Potatoes and Artichokes on a Bed of Crispy Kale 4 skin-on, bone-in chicken drumsticks 4 skin-on, bone-in chicken thighs 1 whole skin-on, bone-in chicken breast, quartered (separate the breast and then cut each piece in half crosswise) EVOO, for liberal drizzling Sea salt and freshly ground black pepper
1 1/2 pounds baby potatoes 4 to 5 sprigs fresh rosemary, leaves stripped and chopped 2 small to medium onions, cut into thin wedges with the root ends attached Handful fresh bay leaves One 10-ounce box frozen artichoke hearts, thawed, drained and halved, or one 14-ounce can artichoke hearts, drained and halved 1 head garlic, cloves separated and crushed 1 lemon, sliced 1 cup dry white wine 1 bunch black kale or dinosaur kale, stemmed Freshly grated nutmeg Instructions: Drizzle the chicken with EVOO and liberally sprinkle with sea salt and pepper. In a roasting pan or baking dish, combine the potatoes, rosemary, onions, bay leaves, artichokes, garlic and lemons. Drizzle with about 1/4 cup EVOO, season with salt and pepper and toss to coat. Arrange the chicken on top of the vegetables. Position the rack on the center of the oven and preheat the oven to 350 degrees F. Roast the chicken and vegetables for 45 minutes. Turn on the broiler and douse the pan with the wine. Broil until crispy and brown, 12 to 15 minutes. Remove from the oven. Dress the kale very lightly with about 1 tablespoon EVOO and season with salt, pepper and a few gratings of nutmeg. Spread the kale on a wire rack set over a baking sheet. Broil until very crispy, about 10 minutes. Divide the kale among plates and top with the chicken and vegetables. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]

" 8987,"Thai Holy Basil Chicken: Pud Ga-Prao Gai Sap 3 tablespoons canola oil 1 tablespoon chopped garlic 1 to 2 tablespoons chopped Thai cl pepper 8 ounces ground chicken breast 1/2 cup sliced white mushrooms 1 1/2 tablespoons fish sauce 1 tablespoon oyster sauce 1/2 tablespoon sugar 1/2 tablespoon sweet soy sauce (optional) 1/3 cup chicken stock 1/2 cup sliced red bell pepper (optional) 1/2 cup Thai holy basil (Ga-Prao) Salt Steamed jasmine rice Instructions: Heat the oil in a large saucepan or wok at high heat. Stir in the chopped garlic and cook until it is golden brown. Add the Thai cl pepper and stir well. Add the ground chicken and cook it just halfway done. Reduce the heat to medium and add the mushrooms, fish sauce, oyster sauce, sugar, sweet soy sauce, and chicken stock. Mix well. When all the ingredients are cooked, add the red bell pepper and the Thai holy basil. Mix well and season to taste with salt. Serve over steamed jasmine rice. ","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]" 8988,"Mustard Shallot Vinaigrette 1/4 cup champagne vinegar 3 tablespoons Dijon mustard 1 tablespoon clover honey 4 large, peeled shallots, thinly sliced, about 1/4 cup 1/4 teaspoon salt 1/4 teaspoon ground white pepper 3/4 cup extra virgin olive oil Instructions: In the bowl of a food processor fitted with a sharp blade, process the vinegar, mustard, honey, shallots, salt and pepper until the shallots are finely chopped. With the processor running, add the oil in a small stream until all the oil has been incorporated and the dressing has achieved a silky, smooth texture. The dressing may be stored, covered, for up to one week in the refrigerator, but should be brought to room temperature before using.; ","[Champagne, Sauvignon Blanc, Pinot Gris, Riesling]" 8989,"10 Minute Fruit Tart 1 box vanilla or lemon flavor instant pudding mix 1 orange, zested 1/2 cup seedless raspberry or blackberry preserves 1 prepared graham cracker crust, found on baking aisle 1/2 pint raspberries 1/2 pint blackberries or blueberries, your preference 6 large strawberries, sliced 2 tablespoons chopped fresh mint, optional Instructions: Make pudding according to package directions and let stand 5 minutes. Stir orange zest into the pudding. Spread a thin layer of preserves across the bottom of graham cracker crust. Top with pudding. Arrange fruit on pudding, then sprinkle pie with mint, if desired. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 8990,"Pat's Spicy Fried Wings 1 tablespoon seasoning salt 1 tablespoon crushed red pepper flakes 2 teaspoons black pepper 2 teaspoons cayenne pepper 2 teaspoons poultry seasoning 1 teaspoon lemon-pepper 12 whole chicken wings, cut in 1/2 at the joint 2 eggs 2 tablespoons hot sauce 1 tablespoon crushed red pepper flakes 1 teaspoon black pepper 1 teaspoon cayenne pepper 2 cups all-purpose flour Vegetable oil, to fry Spicy Dipping Sauce, recipe follows 1 cup sour cream 2 tablespoons horseradish 1/4 tablespoon chili sauce 1/2 teaspoon cayenne pepper Salt and freshly ground black pepper Instructions: In a small bowl whisk together seasoning salt, red pepper flakes, black pepper, cayenne pepper, poultry seasoning, and lemon pepper. Reserve 2 tablespoons in a separate bowl. Rinse chicken wings in cold water and place into a shallow baking dish. Sprinkle the wings evenly with the seasoning, and let them marinate, covered and chilled, for 1 hour. Whisk eggs, hot sauce, red pepper flakes, black pepper, and cayenne pepper into a medium size mixing bowl. Reserve. Put the flour into a shallow dish or pie plate. In a large deep-fryer or large Dutch oven heat oil to 350 degrees F on a deep-fat thermometer. Dredge chicken wings into the egg mixture then into the flour. Place wings 3 at a time into the hot oil and cook for 8 to 10 minutes, turning occasionally, until cooked through and golden brown. Remove to a paper towel lined sheet tray. Make sure oil returns to temperature before adding the next batch. Sprinkle the wings with the reserved seasoning for extra hot wings. Serve with Spicy Dipping Sauce. Mix all the ingredients together in a small bowl. ","[Zinfandel, Syrah, Malbec, Tempranillo]" 8991,"Cookies and Cream 1/2 pint heavy cream Sugar 2 large egg yolks 20 blueberries 4 large soft chocolate cookies 4 large soft vanilla cookies 8 peaches, each cut in 4 lengthwise Instructions: Start whipping heavy cream adding sugar, to taste. When the cream begins to thicken, add the egg yolks and whip to stiff peaks. Separate whipped cream in 2 separate bowls. Add blueberries to 1 bowl.
Place chocolate cookie on a plate add blueberry cream over, place vanilla cookie on top of the cream then add plain whipped cream on top. Decorate with blueberries and peaches. ","[Chardonnay, Riesling, Moscato, Sparkling wine]" 8992,"Pork Chops with Pineapple Gravy and Mexican Couscous Four 4-ounce boneless pork chops, about 1/2-inch thick Kosher salt and freshly ground black pepper
5 cloves garlic, finely minced
2 tablespoons plus 1 teaspoon olive oil
2 teaspoons finely chopped rosemary, from 1 sprig
2 teaspoons finely minced thyme leaves, from 1 large sprig
1 cup pineapple juice
1/3 cup dry white wine
1 pound fresh pearl onions, peeled, or frozen, thawed and drained
1 tablespoon unsalted butter, softened
1 tablespoon all-purpose flour
Mexican Couscous, recipe follows 1 tablespoon unsalted butter 1 cup dried couscous
2 tablespoons finely chopped fresh cilantro
1/4 cup pine nuts, toasted
1 jalapeno pepper, stemmed, seeded, deveined, and finely chopped
Kosher salt
Instructions: Generously sprinkle the pork chops on both sides with salt and pepper. In a medium bowl, stir together the garlic, 2 tablespoons of the olive oil, the rosemary and thyme until combined. Rub the mixture evenly on both sides of the pork chops and let stand for 5 minutes. Heat the remaining 1 teaspoon oil in a large heavy skillet over medium-high heat. Sear the pork chops on each side until golden brown, about 4 minutes per side. Reduce the heat to medium, add the pineapple juice, wine and pearl onions. Cover and simmer until the pork chops are cooked through, about 8 minutes. Using a slotted spoon, transfer the pork chops and onions to a serving platter and cover to keep warm. In a small bowl, mash the butter and flour together with a fork until it forms a paste; whisk the paste into the simmering liquid and cook for about 1 minute, until the sauce is thickened. Taste and adjust the seasoning with salt and pepper and drizzle it over the pork chops just before serving. Serve with Mexican Couscous. In a small saucepan, bring 1 cup water and the butter to a boil over medium-high heat. Add the couscous, swirl the pan to evenly incorporate it, remove from the heat, cover, and let stand for 5 minutes. Add the cilantro, pine nuts and jalapenos to the couscous, and fluff it with a fork until evenly combined. Season with salt and transfer the couscous to a serving dish. Serve immediately. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Garnacha]

" 8993,"The Jackson Sandwich 1/2 cup smooth Dijon mustard 1/2 cup whole-grain mustard 1 tablespoon olive oil 1 tablespoon salt 1/2 tablespoon oregano 1/2 tablespoon dried thyme 2 1/4 teaspoons chopped garlic 2 1/4 teaspoons black peppercorns 3/4 teaspoon Worcestershire sauce 1/4 teaspoon bourbon paprika One 3- to 5-pound top round roast 4 ounces au jus \u2014 your favorite store-bought version Butter, for buttering the bun 1 hoagie bun 2 ounces Brined Onions, recipe follows 2 ounces banana peppers 3 ounces Horseradish Cheese, recipe follows 1 ounce mayonnaise Pickles and chips, for serving 2 medium white onions 2 cups sugar 2 cups apple cider vinegar 3/4 teaspoon whole coriander seeds 3/4 teaspoon black peppercorns 3/4 teaspoon salt 1/4 teaspoon cumin seeds 1 bay leaf 1 pound shredded white Cheddar 1/4 cup prepared horseradish Instructions: For the roast beef: Preheat the oven to 375 degrees F. Place the Dijon mustard, whole-grain mustard, olive oil, salt, oregano, thyme, garlic, peppercorns, Worcestershire and paprika in a food processor and blend well. Smear all over the roast, then place in a roasting pan. Roast until the internal temperature reaches 110 degrees F, about 45 minutes. Remove from the oven and chill, then slice thin. For the sandwich: Heat the au jus and keep warm. Place a buttered hoagie bun and 3 ounces roast beef on a flat top grill or griddle. Top the roast beef with the Brined Onions and banana peppers, and heat until hot. Add the Horseradish Cheese to the top of the roast beef, then cover and steam until the cheese is melted. Remove the bun from the grill, then add mayo to the bun. Place the meat on the bun, then slice in half. Serve with pickle, chips and au jus. Julienne the onions and set aside in a bowl. Bring the sugar, vinegar, coriander, peppercorns, salt, cumin seeds and bay leaf to a boil in a saucepan, then pour over the onions, cover and chill. Place the Cheddar and horseradish in a bowl and mix well. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 8994,"Tea Fruitcake 1 cup golden raisins 1 cup dried currants 3/4 cup dried cherries 3/4 cup dried apricots, chopped 1 1/2 cups walnuts, chopped Zest of 1 lemon 3/4 cup brandy 2 sticks butter 1 cup packed brown sugar 2 eggs 2 cups all-purpose flour 1/2 teaspoon salt 1 tablespoon baking powder 1 teaspoon ground cinnamon 1/2 teaspoon allspice 1/4 teaspoon freshly ground nutmeg 3/4 cup orange juice 1/2 cup brandy Instructions: In a medium sized bowl mix together the raisins, currants, cherries, apricots, walnuts, lemon zest and brandy. Cover and allow to macerate, covered in the refrigerator for at least 24 hours and up to 7 days, stirring occasionally. Drain off any excess liquid before making batter. Preheat oven to 350 degrees F. Butter and flour two 9 by 5-inch loaf pans. In an electric mixer cream the butter and the brown sugar until light and fluffy. Add the eggs one at a time and beat well. Sift together the dry ingredients and toss 1/2-cup of this mixture with the fruits. Add the remainder of the dry ingredients in 2 batches to the butter mixture, alternating with the orange juice and brandy. Beat until incorporated. Fold in the floured fruits and spoon batter equally into the prepared pans. Bake for 1 hour 15 minutes to 1 hour and a half or until a toothpick inserted comes out clean. ","[Chardonnay, Riesling, Pinot Grigio, Sparkling wine]" 8995,"Confetti Rice 1 3/4 cups chicken stock 1 tablespoon butter 1 cup light brown rice (recommended: Texmati) 2 cups finely chopped bell peppers in 3 colors, such as orange, yellow and red
1 lime, juiced Instructions: Heat the stock and butter in a sauce pot over medium heat and bring to a boil. Stir in the rice, then reduce heat to a simmer. Cover and cook for 18 minutes, then fluff the rice with a fork and transfer it to a serving bowl. Stir in the peppers and the lime juice and serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio]" 8996,"Three Mushroom Tart 2 ounces dried shiitake mushrooms 3 ounces portobello mushrooms 8 ounces white mushrooms 6 tablespoons unsalted butter 1 small onion, thinly sliced 4 sprigs fresh thyme 1/2 teaspoon dried thyme 1/2 teaspoon dried basil Kosher salt and freshly ground black pepper Kosher salt and freshly ground black pepper
1/3 cup dry red wine 1 tablespoon tomato paste 1 Cornmeal Peppercorn Crust, recipe follows Sage Whipped Cream, for serving, recipe follows
1 cup all-purpose flour 3/4 cup yellow cornmeal 2 teaspoon salt 2 teaspoons coarsely ground black pepper 6 ounces unsalted butter, chilled 3 tablespoons ice water 1/2 cup heavy cream 1/4 teaspoon orange zest 3/8 teaspoon ground sage 2 fresh sage leaves, finely chopped 1/8 teaspoon kosher salt Generous pinch ground white pepper Instructions: Preheat oven to 350 degrees F. Put the shiitakes into a medium saucepan with cold water to cover. Bring to a boil over medium heat. Reduce the heat and simmer for 15 minutes or until softened. Drain and cool. Remove stems and slice mushrooms 1/4-inch thick. Set aside. Put the portobellos and white mushrooms in a colander and rinse well. In a large skillet over medium heat, melt the butter over medium heat. Add the onion and cook until translucent, about 10 minutes. While the onion is cooking, slice the mushrooms and add them to the pan. Add the fresh thyme, dried thyme and dried basil. Season with salt and pepper. Stir well and let cook for 15 minutes or until most of the mushroom liquid has reduced down. Add the shiitakes, red wine and tomato paste and simmer until thickened. Spoon into the partially baked Cornmeal Peppercorn Crust and bake for 20 minutes. Serve with Sage Whipped Cream. Place the flour, cornmeal, salt and pepper in a food processor fitted with the steel blade. Pulse until mixed. Cut the butter into small pieces and add to the flour mixture. Pulse until the mix resembles coarse meal. Add the ice water and pulse again until the dough begins to form. Turn out onto a floured surface and knead a few times just to make sure everything is incorporated. Press the dough evenly into the bottom of a 10-inch springform pan and work it up the sides so that you have a 1-inch lip all the way around. Chill the crust for 20 minutes. Preheat the oven to 375 degrees F. Line the crust with foil and fill with pie weights, raw rice or dried beans. Bake the crust on the lower rack of the oven for 10 minutes. Very carefully remove the foil and weights and bake another 5 minutes or until the crust is just dry. Remove from the oven and let cool before filling. Place the heavy cream into the bowl of a mixer and beat at high speed until it begins to thicken. Add the rest of the ingredients and continue to beat until soft peaks form. Serve with tart. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 8997,"Korean BBQ Short Ribs 1 1/2 cups pineapple juice 1 1/2 cups lemon-lime soda, such as Sprite 1 1/2 cups mushroom soy sauce 1 cup rice wine vinegar 5 lemons, juiced 1/4 cup brown sugar 1/4 cup honey 3 tablespoons minced garlic 2 tablespoons sesame oil 2 tablespoons sriracha 15 Korean-style short rib pieces (see Cook?s Note) 1 1/2 cups jasmine rice 2 tablespoons sesame oil 1/4 cup diced carrots 1/4 cup diced Spanish onions 2 tablespoons minced garlic 1/2 cup mushroom soy sauce 1 1/2 cups kimchi 2 large eggs 1/2 cup sliced scallions, plus more for garnish 1/4 cup peas 1/2 cup shredded red cabbage 1/2 cup shredded green cabbage 1/4 cup kimchi, roughly chopped 1/4 cup rice wine vinegar 1 tablespoon honey 1 tablespoon mayonnaise 1 teaspoon black sesame seeds, plus more for garnish Instructions: For the pineapple soy-glazed short ribs: Combine the pineapple juice, lemon-lime soda, mushroom soy sauce, rice wine vinegar, lemon juice, brown sugar, honey, garlic, sesame oil and sriracha in a medium mixing bowl. Add the ribs and marinate for 20 minutes at room temperature. Heat a grill pan over high heat. Strain the short ribs, reserving the marinade. Cook the ribs on the grill pan until dark caramelized grill marks appear, about 1 1/2 minutes on each side. Cut the ribs in between each bone to create square pieces. Strain the reserved marinade through a fine mesh strainer and cook in a saute pan over high heat until reduced by half, about 6 minutes. Set aside for serving. For the fried rice: Add the jasmine rice and 3 cups of water to a medium saucepot. Bring to a boil, cover, reduce the heat to medium low and let simmer until cooked, about 15 minutes. Heat a saute pan over high heat. Add the sesame oil, carrots and onions and cook until caramelized and dark brown. Add the garlic and cook until dark brown. Add the soy sauce and cook, scraping up the bits from the bottom of the pan, until the soy sauce is reduced by half. Add the kimchi and eggs and cook, stirring occasionally, until the eggs are scrambled and fluffy. Add the scallions and peas. For the kimchi slaw: Combine the red cabbage, green cabbage, kimchi, rice wine vinegar, honey, mayonnaise and black sesame seeds in a medium bowl, using your hands to mix the ingredients until evenly distributed. Leave the mix out until ready to plate. Strain out excess liquid before serving. To serve, spoon the fried rice on each plate in a 4-by-1-by-1/2-inch line. Layer 4 to 5 short ribs on top of the fried rice in a cascading fashion. Top the meat with the strained slaw. Finish with a drizzle of reduced marinade and sprinkle with some sesame seeds and scallions. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 8998,"Raspberry Basil Limoncello Cocktail 1 pint fresh raspberries, plus more for garnish 12 fresh basil leaves, roughly torn, plus sprigs for garnish 1 lemon, cut into sixths, plus wheels for garnish 1/4 cup simple syrup, chilled (more if you prefer the cocktail a little sweeter) 2 ounces Limoncello 4 ounces citron vodka Crushed ice Sparkling rose wine, chilled Instructions: Combine the raspberries, basil, lemons and simple syrup in a small pitcher and muddle until the raspberries are mashed. Add the Limoncello and vodka. Let chill in the refrigerator for 30 minutes to allow the flavors to meld. Put crushed ice into rocks glasses and add some of the raspberry mixture. Fill to the top with sparkling wine. Garnish with lemon and raspberries and basil sprigs if desired. ","[Prosecco, Moscato, Sauvignon Blanc, Pinot Grigio]" 8999,"Peanut Sauce 1 tablespoon peanut oil 1 tablespoon butter 1 medium onion, finely chopped 3 garlic cloves, minced 1/2 teaspoon red pepper flakes 1/2 teaspoon chili powder 1 cup organic chunky peanut butter 2 teaspoons olive paste 1/2 teaspoon brown sugar 1 teaspoon molasses 1 tablespoon dark soy sauce 1 1/2 cups water 2 tablespoons freshly squeezed lime juice Salt to taste Instructions: In a hot saute pan heat oil and butter, add onion, garlic, red pepper flakes and chili powder, reduce heat to medium and cook until onions are golden brown. Add peanut butter, olive paste, brown sugar, molasses, soy sauce and water and cook, stirring occasionally, for approximately 8 minutes or until sauce is thick. Add lime juice and salt to taste. Remove from heat to a container with a cover and allow to come to room temperature before covering and refrigerating. Sauce will keep for up to 1 week. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 9000,"Shoyu Chicken 5 1/2 to 6 pounds chicken thighs 5 cups low-sodium chicken broth 2 cups low-sodium soy sauce 1 cup packed light brown sugar 3/4 cup mirin 8 medium garlic cloves, smashed and peeled 4-inch piece ginger, sliced 1/2-inch thick and smashed 1 teaspoon freshly ground black pepper 5 tablespoons cornstarch dissolved in 5 tablespoons water Thinly sliced green onions, for garnish Instructions: Combine all ingredients except cornstarch and green onions in a large pot and bring to a boil over high heat. Reduce to low and simmer, covered, turning occasionally, until chicken is tender, about 30 to 35 minutes more. Remove chicken to a serving platter. Remove garlic and ginger and discard. Bring sauce to a boil, skim off excess fat, and cook until reduced slightly, about 10 minutes. Whisk in cornstarch mixture and bring to a boil. Remove from heat, add chicken, turn to coat, and serve chicken with sauce and sliced green onions. ","[Japanese Riesling, Gewrztraminer, Pinot Gris, Sparkling Shiraz]" 9001,"Chili 2 tablespoons vegetable oil 1 1/2 pounds ground beef (85-percent lean)
1 tablespoon kosher salt 1 medium onion, small diced (about 1 1/2 cups) 1 large carrot, small diced (about 3/4 cup) 1 red bell pepper, small diced (about 1 cup) 3 cloves garlic, minced
One 6-ounce can tomato paste
Two 14.5-ounce cans diced fire-roasted tomatoes
One 14-ounce can black beans One 14-ounce can garbanzo beans One 14-ounce can pinto beans 2 1/2 tablespoons taco seasoning
1/2 teaspoon ancho cl powder
One 32-ounce box mushroom stock
16 ounces dark beer, left open for a little while
1 whole dried ancho cl
1 cup frozen edamame
1 ear corn, kernels removed (about 3/4 cup)
2 tablespoons creamy peanut butter
2 teaspoons liquid smoke
Freshly ground black pepper
Chai Spiced Grits, recipe follows, for serving Greek yogurt, for garnish
Fresh cilantro sprigs, for garnish
Kosher salt and freshly ground black pepper 8 chai tea bags
1/4 teaspoon ground cinnamon
1 cup grits (not instant), such as Weisenberger 1/2 cup heavy cream
1 teaspoon lemon zest
Instructions: Heat the oil in a Dutch oven or large pot over medium-high heat. Add the ground beef, sprinkle with 1 teaspoon of the salt and saute until just browned with a little pink left, about 5 minutes. Remove the meat to a plate and set aside. To the same pan, add the onions and another teaspoon of the salt and saute until just translucent, about 3 minutes. Add the carrots and red peppers and saute 2 minutes. Add the garlic and cook 1 minute. Add the tomato paste and cook, stirring, for 1 minute. Stir in the diced tomatoes and beans, mixing well. Stir in the taco seasoning and ancho cl powder and mix well. Add the beef back into the pot, pour in the mushroom stock and beer and bring to a simmer. Add the ancho cl--it will be large, but don't worry about this; after the chili is finished, you will remove it. Lower the heat to low and simmer for 2 hours. The longer this cooks the better it tastes. Add the edamame and corn and cook an additional 10 minutes. Stir in the peanut butter and liquid smoke. Add the remaining 1 teaspoon salt and season with pepper. Fish out the ancho cl and discard. Serve the chili over the Chai Spiced Grits and garnish with Greek yogurt and cilantro sprigs. In a medium saucepan over medium heat, bring 4 cups water to a boil. Add 1 tablespoon salt, 1 teaspoon pepper and the tea bags and steep for 10 minutes. Remove and discard the tea bags. Add the cinnamon and stir to combine. Bring the chai mixture back to a boil and sprinkle the grits over it slowly, to prevent clumping. Cook, uncovered and stirring constantly to prevent sticking, until the grits are soft and have a creamy texture, 25 to 35 minutes. (If the grits get too dry, add up to 2 cups warm water during cooking.) Remove from the heat and stir in the cream and lemon zest. Season with more salt and pepper, if necessary. ","[Syrah, Zinfandel, Tempranillo, Barbera]" 9002,"Deconstructed Gazpacho 6 slices baguette, sliced on severe angle to yield long angled 1/4 inch thick pieces 2 plum tomatoes, seeded and finely diced 1/2 European or seedless cucumber, 1/4 finely diced, 1/4 cut in larger chunks 2 ribs celery, 1 finely diced, 1 cut in chunks, leafy green tops in tact 1 green bell pepper, seeded, 1/2 finely diced, 1/2 chunked 1 small white onion, half finely chopped, half chunked The juice of 1 lime 1 can crushed tomatoes, 15 ounces 1 tablespoon extra-virgin olive oil 1 teaspoon to tablespoon hot sauce, such as Tabasco, to your taste Salt, to your taste 2 sprigs fresh oregano A handful flat leaf parsley leaves Instructions: Toast bread lightly under hot broiler on both sides. Let cool. Combine chopped fresh tomatoes with finely diced cucumber, celery, pepper, and onion in a bowl. Dress with the juice of 1/2 lime. Set aside. Place remaining chunked veggies in food processor with the juice of remaining half lime, crushed tomatoes, extra virgin olive oil, hot sauce, a little salt, the leaves of 1 sprig of oregano and a few leaves parsley. Process until smooth. Adjust salt and hot sauce to your taste. Chop remaining parsley and oregano and add to diced veggies. Season veggies with salt, to taste. Pour puree into shallow bowl or dish, just enough to coat the bottom. Set a toast on each dish and top with equal amounts of diced vegetables. Serve. ","[Rioja, Pinot Grigio, Vermentino, Sauvignon Blanc]" 9003,"Raspberry Vacherin 8 egg whites 1 pound sugar 1 pound raspberry powder 1 basket fresh raspberries or 1 bag frozen strawberries Sugar Instructions: Preheat the oven to 190 degrees F. Whip the egg whites until fluffy using a standing or hand held mixer. While on high speed, add 1/2 of the sugar. Slow to low speed and add the remainder of the sugar. Beat for 3 more minutes. Add the raspberry powder by hand and mix with a spatula. Place the mixture into a pastry bag. Place a piece of parchment paper onto a baking sheet. Using the pastry bag, create round domes with the mixture. Place in the oven at for 2 1/2 hours. Keep oven on. Remove from the oven and scoop out the insides with a spoon. Place back onto baking sheet and cook again for 1 hour at 190 degrees F. Let cool and store in a dry place. For Raspberry Sauce: Blend 1 basket of fresh raspberries with sugar to taste. (Frozen raspberries may be substituted). ","[Chardonnay, Pinot Grigio, Moscato, Sparkling wine]" 9004,"Chocolate Winter Flan 6 eggs One 12-ounce can evaporated milk (full fat or 2 percent) One 14-ounce can sweetened condensed milk
1 cup whole milk
2 tablespoons unsweetened cocoa powder
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1/2 cup sugar
Instructions: In a blender, blend together the eggs, evaporated milk, condensed milk, whole milk, cocoa, allspice and cinnamon until well incorporated and creamy. Bake either using the water bath or double boiler method below. To bake using the water bath method: Preheat the oven to 350 degrees F. Caramelize the sugar in a pan over the stovetop until a light golden brown, using a wooden spoon to stir. This is the trickiest part as sugar burns easily, so don't let it get too dark and keep mixing the sugar with the spoon. Don't step away from this process; once the sugar gets hot, it browns quickly. Once it is completely liquefied, pour into an ovensafe 6- to 8-inch round mold (a tempered glass pie dish works well) and coat the bottom and sides three-quarters of the way up. Fill an oven roasting pan or baking dish with about 1 inch of water and place the sugar-coated pie dish inside. Add the flan mixture to the pie dish and bake until the top is firm and the flan starts to pull away from the sides, about 45 minutes. Remove from the water bath and let cool to room temperature, about 2 hours. To transfer the flan to a serving plate, make sure the sides are loose (you can run a thin knife around the edges to make sure it is not sticking to the sides), put a plate on top and in one fluid motion, invert the flan onto the plate and remove the pie dish. Refrigerate to chill before slicing and serving. To bake using the double boiler method: If you have a double boiler pan (which is what I typically use and is easier!), caramelize the sugar in the double boiler insert on the stovetop using the same method as above. Remove from the heat and, using a wooden spoon and by tilting and rotating the pan, coat all sides of the pan three-quarters of the way up. Fill the other double boiler pan with water about one-quarter full and bring to a boil while the sugar is caramelizing. Pour the flan mixture into the caramel and put the double boiler insert over the pan with the hot water. Cover and cook over medium low until the flan appears more solid and pulls away from the sides, about 45 minutes. Let cool to room temperature for about 2 hours before inverting onto a serving plate using the same method as above. Refrigerate and serve cold. ","[Chardonnay, Pinot Grigio, Riesling, Moscato]" 9005,"Braised Oxtails \Anton
1/4 cup canola oil 1 large red onion, sliced 3 cloves garlic, lightly crushed with the side of a knife blade 1/2 cup all-purpose flour, or enough as needed to coat oxtails Salt and black pepper 4 pounds oxtails, cut into 2-inch cross sections 1 (750 mL) bottle red wine 1/2 cup demi-glace 2 tablespoons tomato paste 1 bay leaf 1 large sprig fresh flat-leaf parsley 1 large sprig thyme 4 tablespoons butter 1 tablespoon lime zest 1 large clove garlic, finely minced 1 tablespoon flat-leaf parsley leaves, finely minced 1 loaf French bread 2 tablespoons olive oil 1 tablespoon garlic powder Instructions: Heat canola oil over medium-high in a large saute pot. Add onion and garlic and saute until the onions begin to turn translucent. While they are cooking, season the flour with salt and pepper and coat the oxtails, allowing any excess flour to fall away. Sear the oxtails on both sides in the pot with the onions and garlic, then remove them to a utility platter. De-glaze the pan with the red wine. Whisk in demi-glace and tomato paste and add bay leaf, parsley and thyme. Lower heat and return oxtails to pot. Cover and let simmer until meat is tender (it should easily fall away from bone), about 3 hours. Remove oxtails to a platter, cover, and let rest in a warm place. Strain braising liquid into another pot to make it into a sauce. Spoon off any excess fat that may be on the surface. Increase heat, allowing the braising liquid to reduce by one-half to two thirds. Combine the Gremolata ingredients and set aside. While the sauce is reducing, prepare the toasted French bread. Preheat the oven to 350 degrees F. Brush the olive oil on the bread and sprinkle with garlic powder. Lightly toast in the oven. Remove the reduced sauce from the heat and whisk in the butter. Spoon sauce over oxtails and top with a small amount of gremolata. Serve with toasted French garlic bread. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Barolo]

" 9006,"Roasted Sliced Tomatoes 4 small vine-ripe tomatoes Extra-virgin olive oil, for drizzling Salt and freshly ground black pepper A few stems thyme, leaves finely chopped Instructions: Preheat the oven to 300 degrees F. Put a cooling rack over a baking sheet. Slice the tomatoes, horizontally, into thirds and arrange the slices on the rack. Put the top and bottom of the tomatoes, cut side up, on the rack. Dress the tomatoes with a little extra-virgin olive oil, season with salt and pepper, to taste, and a little fresh thyme. Roast the tomatoes for 1 hour. Remove the tomatoes from the oven and arrange them on a serving platter. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 9007,"GZ's Red Sangria 2 bottles fruity red wine, such as Beaujolais 1 cup orange liqueur, such as Grand Marnier 1 cup brandied pitted cherries
1 cup sliced fresh peaches or nectarines
1 cup fresh raspberries
1/4 cup elderflower liqueur, such as St-Germain Zest of 1 lemon
1/2 bottle cava
Fresh mint or basil sprigs, for garnish
Instructions: Combine the wine, orange liqueur, cherries, peaches, raspberries, elderflower liqueur and lemon zest in a large-mouth glass bowl or cruet. Stir gently with a wooden spoon, then refrigerate for 1 to 2 hours. Just before serving, pour in the cava and stir very gently. Put large ice cubes in glasses, ladle the sangria into the glasses and garnish with fresh mint or basil sprigs. ","[Sangiovese, Tempranillo, Garnacha, Cava]" 9008,"Date Shake 1 to 2 cups cream or half-and-half 1 cup plain yogurt 1/4 cup honey 1/2 cup dried, pitted dates, roughly chopped Grated nutmeg Instructions: Put all the ingredients in a blender and puree until smooth. Pour into a glass or glasses and serve. ","[Riesling, Moscato, Vinho Verde]" 9009,"Quince Turnovers 4 tablespoons unsalted butter, half very cold 1 pound ripe quince, peeled, cored and cut into1/4-inch cubes 1/2 cup sugar Pinch fine salt All-purpose flour, for rolling the dough 1 sheet store-bought puff pastry, thawed but cold 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 quince and cook, stirring occasionally, until slightly softened and nicely browned in spots, 3 to 4 minutes. Add the sugar and 1/4 cup water, bring to a simmer, and cook, stirring occasionally, until the liquid is syrupy and the quince is tender, 4 to 5 minutes more. Stir in the salt. Transfer the mixture to a metal bowl and refrigerate to cool, about 10 minutes. Fill a small bowl with water. Dice the remaining 4 tablespoons cold butter into bits and fold it into the fruit. Dust a cutting board with flour and roll out the puff pastry to a 12-inch square. Cut into 4 6-inch squares. Brush the edges of one of the pastry squares with water. Spoon 1/2 cup of the filling into the center of the square and spread it out a bit towards 2 opposite corners. Fold the dough diagonally over the filling to make a triangle and seal by pressing the edges with a fork. Transfer to the prepared baking sheet. Repeat with the remaining pastry squares and filling. Arrange the turnovers 2-inches apart. Make 2 or 3 vents in the top of each turnover with a sharp knife, using the tip to open the vents to expose the fruit (this will prevent the vents from closing in the oven). If your kitchen is very hot, pop each turnover in the freezer while you work and cut vents them when they are chilled. You can fill and freeze the turnovers for up to 5 days before baking; add an additional 5 minutes to the baking time. Bake the turnovers until deep golden brown, 18 to 22 minutes, rotating the pan after 10 minutes. Place the pan on a rack and let the turnovers cool for 5 minutes before serving. The turnovers can also be served at room temperature. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 9010,"Red Wine Spaghetti with Meatballs Three 28-ounce cans Italian plum tomatoes, crushed with hands 2 large yellow onions, large diced (about 3 cups)
4 cloves garlic, minced
1 bay leaf
1 stick (8 tablespoons) unsalted butter, at room temperature
1/2 bunch flat-leaf parsley, chopped
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper 2 tablespoons extra-virgin olive oil 1 large yellow onion, small diced (about 1 1/2 cups)
1 tablespoon Italian seasoning
1/2 teaspoon red pepper flakes
1/4 teaspoon dried sage
1/2 to 3/4 cup whole milk
2 pounds lean ground beef (90/10)
1/2 cup couscous
1/2 cup freshly grated Parmesan, plus shaved Parmesan for garnish 1/2 cup ricotta
2 large eggs
2 cloves garlic, grated
Kosher salt
1 bottle red wine, preferably Chianti Kosher salt
1 pound spaghetti
Instructions: Preheat the oven to 425 degrees F. Line a baking sheet with parchment. For the sauce: Combine the tomatoes, onions, garlic and bay leaf in large Dutch oven. Season with salt and pepper and bring to a simmer over medium heat. Simmer, partially covered, until the tomatoes have broken down and the sauce has slightly thickened, 30 to 45 minutes. (If needed, cook uncovered for another 10 minutes until thickened to desired consistency.) Remove the bay leaf and pulse the sauce with an immersion blender until slightly smooth but still rough. Add the butter and half of the parsley and season to taste. Keep warm over medium heat until the meatballs are ready. For the meatballs: While the sauce is simmering, start on the meatballs. In a large saute pan, heat the olive oil over medium-high heat. Add the onions and saute until tender, 5 to 7 minutes. Remove the pan from the heat. Combine the Italian seasoning, red pepper flakes, sage and 1/2 cup of the milk in a small bowl and set aside to allow the dried herbs to reconstitute, about 5 minutes. This will soften the spices and release their flavors. Transfer the sauteed onions and milk mixture to a large bowl. Add the ground beef, couscous, grated Parmesan, ricotta, eggs, garlic and 2 teaspoons kosher salt. Combine with your hands, making sure not to overmix. If the mixture looks too dry, add the remaining 1/4 cup milk. Using a 1 1/2-ounce-portion scoop or a scant 1/4 cup, scoop the mixture onto the prepared baking sheet. The mixture should yield 30 meatballs. Bake the meatballs until firm on the outside but slightly undercooked in the center, 10 to 15 minutes. Add the meatballs to the blended sauce and cook until cooked through, 10 minutes. For the pasta: In a large high-sided saute pan, bring 5 cups water, 3 cups of wine, and some salt to a boil. Add the pasta and cook until al dente, about 9 minutes, pressing the pasta down as it cooks to make sure it is fully submerged in the liquid. Strain the cooked pasta and return it to the pan along with any remaining wine (there should only be a little bit, less than 1/4 cup) and 1 cup of the sauce. Toss to combine. Serve immediately, topped with more sauce and the meatballs. Garnish with the remaining parsley and shaved Parmesan. ","[Barolo, Barbaresco, Dolcetto, Valpolicella]" 9011,"Pork Shank Osso Buco with Polenta and Gremolata Four 8-ounce pork shanks, tied with twine Kosher salt and freshly cracked black pepper 3 tablespoons vegetable oil
2 carrots, diced
2 stalks celery, diced
2 yellow onions, diced
1 tablespoon tomato paste
4 cloves garlic, minced
2 cups dry white wine
2 cups warm chicken stock
One 14.5-ounce can crushed tomatoes
2 bay leaves Creamy Polenta, recipe follows Gremolata, recipe follows Kosher salt and freshly cracked black pepper 1 1/2 cups medium-grind stone-ground cornmeal 1/3 cup heavy cream
4 tablespoons (1/2 stick) cold unsalted butter
1/4 cup grated Parmigiano-Reggiano
1 cup fresh parsley, minced 2 teaspoons lemon zest
1 teaspoon orange zest
2 cloves garlic, grated on a rasp grater Kosher salt and freshly cracked black pepper Instructions: Preheat the oven to 325 degrees F. Heat a large Dutch oven over medium-high heat. Liberally season all sides of the shanks with salt and pepper. Add 2 tablespoons of the oil to the pan and sear the shanks until golden brown on all sides, about 5 minutes a side. Transfer to a plate. Add the remaining tablespoon of oil to the Dutch oven, then add the carrots, celery and onions. Season with salt and pepper and saute until the vegetables are slightly soft and browned, about 8 minutes. Add the tomato paste and garlic and saute until fragrant, about 30 second. Add the wine to deglaze, scraping all the bits off the bottom. Add the shanks, any accumulated juices, the warm stock, tomatoes and bay leaves. Cover, transfer to the oven and cook until the shanks are extremely fork-tender, about 2 hours. Remove the shanks and tent with foil on a plate. If the braising liquid is a bit thin, right before serving, simmer the remaining liquid until thickened slightly, 5 to 10 minutes. Add additional salt and pepper if necessary. For each serving, put a ladle of Creamy Polenta in a shallow bowl, followed by a warm shank with a ladle of rich braising liquid, then top with the fresh Gremolata. Bring 6 cups water to a rolling boil in a heavy-bottomed 4-quart saucepan over medium-high heat. Reduce the heat to the lowest possible setting, add 1 1/2 teaspoons salt and pour the cornmeal into the water in a very slow stream from a measuring cup, all the while whisking in a circular motion to prevent lumps. Cover and cook, vigorously stirring the polenta with a wooden spoon for about 10 seconds once every 5 minutes and making sure to scrape clean the bottom and corners of the pot, until the polenta has lost its raw cornmeal taste and becomes soft and smooth, about 30 minutes. Stir in the cream, butter, cheese and salt and pepper to taste. Mix the parsley, lemon zest, orange zest and garlic together in a bowl and season with salt and pepper. ","[Barolo, Barbaresco, Chianti, Rioja]" 9012,"Cold Cucumber Soup 6 pounds cucumbers (about 6 cucumbers), peeled, seeded, and coarsely chopped (12 cups) 2 yellow bell peppers, stem and seeds removed, coarsely chopped 4 green onions, chopped 2 jalapeno peppers, minced 2 tablespoons finely chopped fresh cilantro 1 tablespoon finely chopped fresh mint 1 tablespoon finely chopped fresh dill 3 to 4 garlic cloves, mashed to a paste with 1 teaspoon salt 2 teaspoons Essence, recipe follows 1 1/2 teaspoons salt 1/2 teaspoon cayenne pepper 3 cups plain yogurt 3 cups sour cream, divided 3 tablespoons extra-virgin olive oil 2 teaspoons white wine vinegar 2 tablespoons minced fresh chives 2 1/2 tablespoons paprika 2 tablespoons salt 2 tablespoons garlic powder 1 tablespoon black pepper 1 tablespoon onion powder 1 tablespoon cayenne pepper 1 tablespoon dried oregano 1 tablespoon dried thyme Instructions: Combine the cucumbers, bell peppers, green onions, jalapenos, cilantro, mint, dill, garlic, Essence, salt, cayenne, yogurt, 2 cups sour cream, olive oil, and white wine vinegar in a large bowl. Working in batches, puree the ingredients in a blender until very smooth. Transfer the soup to the refrigerator until well chilled, at least 2 hours. Taste and adjust the seasoning if necessary. Serve the soup, with each bowl garnished with a dollop of the remaining sour cream and some of the minced chives. Combine all ingredients thoroughly. Recipe from \New New Orleans Cooking, by Emeril Lagasse and Jessie Tirsch, published by William and Morrow, 1993. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 9013,"Beef Barbacoa Tacos 8 dried guajillo chiles, stemmed and seeded 2 plum tomatoes, quartered 1 small white onion, quartered 8 cloves garlic, unpeeled Kosher salt 2 pounds beef chuck, cut into 1- to 2-inch pieces 1/2 teaspoon ground cumin 1/2 teaspoon ground cinnamon 1/4 teaspoon cayenne pepper 1 cup roughly chopped fresh cilantro (leaves and stems)
1/4 teaspoon dried thyme 2 bay leaves Freshly ground black pepper Corn tortillas, warmed, and assorted toppings, for serving Instructions: Heat a large cast-iron skillet or Dutch oven over medium-high heat. Add the chiles and cook, pressing them down with a spatula, 10 seconds per side; transfer to a plate. Add the tomatoes, onion and garlic to the skillet and cook, stirring once or twice, until the vegetables are charred in spots, about 10 minutes.
Peel the garlic and transfer to a blender along with the tomatoes and onion (reserve the skillet). Tear the chiles into pieces and add to the blender along with 1/2 cup water and 1 teaspoon salt; pulse until smooth. Strain the mixture through a fine-mesh sieve into the skillet, pressing it through with the back of a spoon.
Add the beef to the skillet and turn to coat in the cl sauce using tongs. Cook over medium-high heat, turning occasionally, until a crust starts to form on the meat, about 10 minutes. Sprinkle in the cumin, cinnamon and cayenne pepper and cook 1 more minute. Meanwhile, puree 2 1/2 cups water, the cilantro and thyme in the blender; add to the skillet along with the bay leaves.
Reduce the heat to low. Cover and gently simmer until the meat is very tender, about 2 hours, adding up to 1 1/2 cups water if the sauce gets too thick. Remove the bay leaves and season with salt and black pepper. Serve in tortillas with assorted toppings.
","[Malbec, Tempranillo, Garnacha, Barbera]" 9014,"Grilled Peach Salad with Grapefruit Vinaigrette 1 grapefruit, peeled and sectioned, juiced 2 large peaches, pitted and sliced into 8ths 1 tablespoon honey 3 tablespoons grapeseed oil, plus more for brushing Salt and freshly ground black pepper 4 cups arugula 3 scallions, finely sliced Instructions: Preheat grill to medium. Peel and section the grapefruit with a pairing knife over a small bowl to capture any juice. Once you have removed all sections squeeze the grapefruit to extract any left over juice into the bowl. Place sections into a separate bowl. Cut peaches into 1/8ths and brush with oil. Grill for 5 minutes until slightly soft. In the bowl with the grapefruit juice add the honey, oil, salt and pepper and whisk until well combined. In a large salad bowl add arugula, grapefruit, grilled peaches, sliced scallions and vinaigrette. Toss well to combine and serve. ","[Riesling, Moscato, Sauvignon Blanc, Pinot Grigio]" 9015,"Grilled Glazed Ham One 8- to 10-pound bone-in spiral-cut smoked ham One 20-ounce can pineapple rings, rings and juice separated 1 packed cup dark brown sugar Kosher salt 2 tablespoons apple cider vinegar 10 maraschino cherries, stems removed Instructions: Prepare a grill for medium indirect heat. For gas grills (with 3 or more burners), turn all the burners to medium-high heat; after about 15 minutes turn off one of the middle burners and turn the remaining burners down to medium. For charcoal grills, bank one chimney starter-full of lit and ashed-over charcoal briquettes to one side of the grill. Set up a drip pan on the other side to avoid flare-ups. (Be sure to consult the grill manufacturer's guide for best results.) Cut three 12-inch pieces of heavy-duty foil. Working one piece at a time, fold in half lengthwise. Fold in half again and fold in half one more time; you should have a long strip of foil about 1 1/2 inches wide. Twist the two ends of the strip in opposite directions making a twisted rope of foil. Repeat with the remaining two pieces of foil. Set all three ropes in the center of a small disposable aluminum roaster about 1 inch apart and place the ham on top. (The ropes will prevent the bottom of the ham from burning.) Cover tightly with foil and place over indirect heat (if your grill has a thermometer, it should be at around 325 degrees F). Cover the grill and cook until just warmed through, 35 to 45 minutes. Meanwhile, boil the pineapple juice, brown sugar and 1 teaspoon salt in a medium saucepan over medium-high heat until the glaze is very thick and has the consistency of honey, 8 to 10 minutes. Stir in the vinegar and remove from the heat. Carefully remove the foil cover from the ham and discard; baste with the glaze, making sure to get in between each slice. Increase the heat to medium-high and move the ham over direct heat. Cover the grill and cook until the glaze begins to bubble, about 5 minutes. Baste again with the remaining glaze, then cover and cook until the glaze bubbles, 5 minutes more. Continue basting and cooking until the ham is shiny and the glaze begins to brown, about 10 more minutes. Remove from the grill and let sit 10 minutes, uncovered, before serving. Meanwhile, grill the pineapple rings over direct heat until charred on one side, 4 to 5 minutes. Let cool. Arrange the pineapple rings on the uncut portion of the ham, grill marks facing up, and use toothpicks to secure them in place. Place a cherry in the center of each ring and secure with a toothpick. Serve the ham with any accumulated juices, remaining pineapple rings and cherries on the side. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 9016,"Mixed Seafood Paella with Sausage and Pink Beans 1 1/2 cups quick-cooking rice 1 to 2 cups leftover salmon broken into pieces 1 pound medium shrimp, peeled and deveined 2 links chorizo or andouille sausage (or kielbasa), cut in half lengthwise, then cut crosswise into 1/4-inch-thick slices 1 (28-ounce) can diced tomatoes 1 (15-ounce) can pink beans, drained 1 large green bell pepper, seeded and diced 1 teaspoon dried oregano 1/2 teaspoon saffron threads 1/4 cup chopped fresh parsley leaves Salt and freshly ground black pepper Instructions: Cook the rice according to the package directions. Meanwhile, in a large saucepan, combine the salmon, shrimp, sausage, tomatoes, beans, bell pepper, oregano, and saffron, set over medium-high heat, and bring to a simmer. Let simmer until the shrimp are bright pink and cooked through, about 5 minutes. Stir in the cooked rice and cook for 2 minutes to heat through. Remove from the heat, stir in parsley, season to taste with salt and pepper, and serve. ","[Rioja, Tempranillo, Garnacha, Pinot Grigio]" 9017,"Grilled Herb Bison Tri Tip Roast One 3 lb. Bison Tri Tip Roast (fresh or fully thawed)* (See Cook's Note) 2 tbsp. olive oil for searing 2 tbsp. minced garlic 2 tbsp. minced fresh rosemary 2 tbsp. ground coriander 1 tbsp. sweet Hungarian paprika 1 tbsp. celery seed 1 tbsp. ground mustard 1 tbsp. cracked pepper 1 tbsp. kosher salt
Instructions: Brush olive oil over all sides of the roast. In a small bowl combine all spice ingredients. Rub the mixture over the roast, covering completely. Wrap the roast in plastic wrap and chill for at least an hour or up to 24 hours if you have time. Pre heat BBQ to medium high. Place the roast on a lightly oiled grill in the center of the BBQ. Close the lid. Grill for 15 minutes, turn over and grill for additional 15 minutes, for a total of 30 minutes of grilling time. Remove roast to carving board. Loosely tent with foil and let stand for 15 minutes to let the juices settle. Carve into strips with the grain. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 9018,"Shrimp Cocktail 4 cups water 1/2 cup kosher salt 1/2 cup sugar 36 shell-on medium-large shrimp 1 cup ice 16 cups water 1 tablespoon kosher salt 1 tablespoon black peppercorns 2 bay leaves, preferably fresh 1 lemon, halved Wasabi Cocktail Sauce, recipe follows 1 cup chili sauce 2 tablespoons freshly squeezed lemon juice 1 tablespoon prepared wasabi or horseradish 1/4 teaspoon Worcestershire sauce Instructions: Make the brine: In a large bowl, whisk together the water, salt, and sugar until dissolved. Add the shrimp and ice and let soak for 20 to 30 minutes. Drain. Meanwhile, make the court bouillon: In a large saucepan, combine the water, salt, peppercorns and bay leaves. Squeeze the lemon juice into the water, add the lemon halves, and bring to a boil Add the shrimp to the water and cook until they just turn opaque, about 3 minutes. Drain the shrimp, transfer to a baking sheet, and let cool. When the shrimp are cool enough to handle, peel and de-vein them and chill in the refrigerator. When ready to serve, divide the cocktail sauce among 4 martini glasses and hang the shrimp around the rims. Serve immediately. In a medium bowl, whisk together all the ingredients. Store in the refrigerator until ready to serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 9019,"Virgin Pomegranate and Cranberry Bellinis 1 cup ice 1 1/2 cups simple syrup, recipe follows 1 1/4 cups unsweetened pomegranate juice, chilled 1 cup unsweetened cranberry juice, chilled 1 (25.3 fluid ounces) bottle sparkling water, chilled 2 limes, thinly sliced 1 bunch fresh mint, for garnish Optional garnish: 1/2 cup (2 1/2 ounces) pomegranate seeds 1 cup water 1 cup sugar Instructions: Place the ice in a punch bowl. Add the simple syrup, pomegranate juice, and cranberry juice. Stir well. Slowly pour in the sparkling water. Garnish with lime slices, mint sprigs and pomegranate seeds, if using, and serve. Serving Suggestion: As an alternative to serving from a punch bowl, make the bellini mixture in a 6 to 8 cup capacity pitcher. Divide the pomegranate seeds between 12 champagne flutes. Add 1 slice of lime and 1 sprig of mint to each glass. Pour the bellini mixture into the prepared glasses and serve. In a saucepan, combine water and sugar over medium heat. Bring to a boil, reduce heat and simmer for 5 minutes, stirring occasionally, until the sugar has dissolved. Take the pan off the heat and allow the syrup to cool. ","[Prosecco, Moscato, Vinho Verde, Sauvignon Blanc]" 9020,"Fried Catfish 1 1/2 cups yellow cornmeal 1/4 cup all-purpose flour 3 teaspoons salt 1 teaspoon ground red pepper 1 teaspoon garlic powder 1/2 teaspoon black pepper 8 farm raised catfish fillets Vegetable oil, for deep frying Instructions: Mix cornmeal, flour, salt, red pepper, garlic powder and black pepper in a shallow bowl. Dredge catfish fillets in flour mixture, shaking off excess. Fill a deep fryer, or large deep skillet half full with oil and heat to 375 degrees. Fry fish 3 to 4 minutes on each side or until golden brown. Drain on paper towels. ","[Chardonnay, Sauvignon Blanc, Riesling, Chenin Blanc]" 9021,"Air Fryer Sweet and Spicy French Fries 1 medium russet potato 1 medium sweet potato
2 tablespoons vegetable oil
1 teaspoon garlic powder
1 teaspoon Hungarian paprika
1/2 teaspoon chili powder
Kosher salt
Instructions: Cut the potatoes into thin sticks about 1/4-inch in thickness. Preheat a 2.5-liter air fryer to 400 degrees F.
Place the potatoes in a large mixing bowl. Pour in the oil and sprinkle with the garlic powder, paprika, chili powder and 1 teaspoon salt. Toss until evenly coated.
Lay the potatoes in a single layer into the basket of the air fryer. Cook, tossing every 5 minutes, until crispy and browned along the edges, 15 to 20 minutes. (For best results, don't overfill the basket.)
Remove the potatoes from the air fryer and place on a serving platter. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 9022,"Mushroom Omelet Sandwiches 8 large eggs Kosher salt 2 tablespoons extra-virgin olive oil 8 ounces cremini mushrooms, very thinly sliced Freshly ground pepper 2 tablespoons unsalted butter 1 cup shredded gruyre cheese (about 2 ounces) 4 brioche rolls, split Dijon mustard or dijonnaise, for serving 1 tablespoon white wine vinegar 1 teaspoon chopped fresh tarragon 1 large head frise, torn (about 8 cups) Instructions: Whisk the eggs with 1/2 teaspoon salt in a large bowl. Heat 1 tablespoon olive oil in a large nonstick skillet over high heat. Add all but 1/2 cup of the mushrooms and season with 1/4 teaspoon salt and a few grinds of pepper. Cook, stirring, until the mushrooms brown, about 5 minutes; remove to a plate. Wipe out the skillet and melt the butter over medium heat. Add the eggs and cook, stirring with a rubber spatula, until small curds form and the eggs are mostly cooked. Spread any uncooked egg to fill in the gaps and cook, undisturbed, until just set on the bottom, about 5 minutes. Remove from the heat and sprinkle with the cheese. Arrange the cooked mushrooms down the middle and fold in the sides. Slide the omelet onto a cutting board and cut crosswise into 4 pieces. Spread the rolls with the mustard and fill with the omelet. Whisk the vinegar, tarragon, remaining 1 tablespoon olive oil, 1/4 teaspoon salt and a few grinds of pepper in a large bowl. Add the frise and reserved mushrooms; toss. Serve with the sandwiches. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 9023,"Spatchcock Turkey 1 stick (8 tablespoons) salted butter 1/3 cup maple syrup 2 tablespoons chopped fresh sage 4 cloves garlic, minced 2 sprigs fresh rosemary, chopped 2 sprigs fresh thyme, chopped One 12- to 13-pound whole turkey, thawed if frozen 4 stalks celery, cut into 1-inch pieces 3 carrots, sliced on a bias 1 inch thick 1 onion, quartered Kosher salt and freshly ground black pepper Instructions: Position a rack in the center of the oven and preheat to 425 degrees F. Melt the butter in a small saucepan over medium heat and add the maple syrup, sage, garlic, rosemary and thyme. Reduce the heat to low and cook while you prepare the turkey, about 10 minutes. Place the turkey breast-side down on a work surface. Cut down both sides of the backbone with kitchen shears, then remove and set the backbone aside (reserve for stock). Flip the turkey over and press firmly with the palm of your hand on the center of the breast. The breastbone should pop and the turkey should sit relatively flat. Grab a roasting pan or a sheet pan. Spread the celery, carrot and onion onto the pan. Top with the turkey breast-side up. Brush the bird with the butter mixture, then season generously with salt and pepper. Roast the turkey for 30 minutes to begin the browning process. Lower the temperature to 375 degrees F and baste the turkey with the herb butter. Continue to roast the turkey, basting with the pan juices every 20 minutes, until it is deep golden and registers 165 degrees F when a meat thermometer is inserted in the thigh, another 40 to 50 minutes. Let rest for 20 minutes before carving and serving. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 9024,"Corn With cl-Lime Butter 1 stick unsalted butter, softened 1 1/2 teaspoons minced garlic Juice of 1 lime 1 tablespoon chopped fresh cilantro, plus more for topping 1 tablespoon rocoto cl paste (available in jars at Latin markets) 1/2 teaspoon ground cumin Kosher salt and freshly ground pepper 8 ears corn, husks and silk removed Crumbled cotija cheese, for topping Instructions: Preheat a grill to medium high. Combine the butter, garlic, lime juice, cilantro, cl paste and cumin in a bowl. Add salt and pepper; mix well. Grill the corn, turning, until nicely charred, 10 to 15 minutes. Serve with a spoonful of the flavored butter on top. Sprinkle with more cilantro and cotija cheese. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 9025,"Collard Green Lasagna 1 pound ground turkey 1/2 cup diced onions
2 teaspoons minced garlic
1/4 cup olive oil
3 cups crushed tomatoes
2 tablespoons tomato paste
2 teaspoons sugar
1 tablespoon dried Italian herbs
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon salt
1/2 teaspoon pepper
2 cups ricotta cheese 3/4 cup heavy cream
1/2 teaspoon salt
1/2 teaspoon pepper
One 9-ounce box dried no-boil lasagna pasta sheets 2 cups Southern-Style Collard Greens, recipe follows About 3 cups mozzarella cheese
Fresh herbs, to garnish
1/4 cup chicken bouillon 3 pounds smoked turkey, wings or tails
8 bunches collard greens, cleaned and trimmed
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon kosher salt
1 tablespoon black pepper
2 tablespoons of your favorite Cajun seasoning
1/2 cup sugar
3/4 cup vegetable oil
1 tablespoon red pepper flakes
Instructions: For the sauce: Heat a heavy-bottomed skillet over medium heat and saute the turkey, onions and garlic in the olive oil until the turkey has just about cooked through. Then, add the crushed tomatoes, tomato paste, sugar, Italian herbs, garlic powder, onion powder, salt and pepper. Cook until thickened, 10 to 15 minutes. For the lasagna: Preheat the oven to 400 degrees F. Mix together the ricotta cheese and heavy cream in a bowl until smooth. Season with salt and pepper. Spoon some of the sauce in the bottom of a casserole dish. Then, add a layer of pasta sheets, collard greens, the tomato sauce mixture and ricotta cheese mixture. Repeat two more times and then top with the mozzarella cheese. Bake until the lasagna is heated through and the cheese is melted and browned, about 45 minutes. Serve by garnishing with fresh chopped herbs. Start by bringing the bouillon and 16 cups water to a boil. Then, add in the turkey and collard greens. Allow to cook for about 2 hours over medium heat. When the collard greens are tender, add in the garlic powder, onion powder, salt, pepper, Cajun seasoning, sugar, oil and red pepper flakes and cook for 1 hour more. Serve while still warm. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, GSM (Grenache, Syrah, Mourvedre)]

" 9026,"Chris Cakes Pancakes 1 egg 3/4 cup milk 1/4 cup vegetable oil 1 cup pancake mix (recommended: Chris Cakes) Instructions: In a small bowl, mix the egg, milk, and oil. Stir in pancake mix only until lumps dissolve. Preheat a griddle to about 350 degrees F. Ladle batter onto hot griddle and cook. Flip pancakes when edges are cooked and bubbles on top begin to break. Serve immediately. ","[Chardonnay, Riesling, Moscato, Sparkling wine]" 9027,"Orange-Pecan Baklava 12 ounces pecans 12 ounces walnuts
1 tablespoon Sweet Wintery Spice Blend, recipe follows 4 sticks (2 cups) unsalted butter, melted
1 pound frozen phyllo dough, thawed, unrolled and covered with a damp towel
3 cups Orange-Honey Syrup, recipe follows 1/2 cup sugar 3 tablespoons ground cinnamon
1 1/2 teaspoons ground allspice
1 1/2 teaspoons ground cardamom
1 1/2 teaspoons ground cloves
2 cups honey 2 cups sugar
2 cinnamon sticks
Zest and juice of 1 orange
1 teaspoon vanilla extract
Instructions: Preheat the oven to 325 degrees F. Chop the pecans and walnuts in a food processor until coarsely ground. Add the Sweet Wintery Spice Blend and pulse to combine. Using a pastry brush, brush the bottom of a 9-by-13-inch baking pan with some melted butter. Add 2 sheets of phyllo, then brush with more butter. Continue in this manner until you have stacked 10 sheets of phyllo. Cover with a quarter of the nut mixture. Add 5 sheets of phyllo, brushing with butter after the second and the fourth sheets. After the fifth sheet, add another quarter of the nut mixture. Repeat adding 5 sheets and a quarter of the nut mixture two more times. Top with the remaining phyllo sheets, brushing with butter every 2 sheets. Brush extra butter on the top. Cut diagonal strips about 1 inch apart. Cut another row of diagonal strips in the opposite direction. Bake until golden and crispy, 75 to 90 minutes. Check for doneness after 1 hour by lifting the top layers of phyllo from the center to reveal the nut mixture--the phyllo should look dry-ish and crisp. As soon as the baklava comes out of the oven, pour the Orange-Honey Syrup over the top. Let sit for at least 5 hours to allow the syrup to soak in. Cut the baklava into diamonds. It will keep for 5 days covered with plastic wrap. Mix together the sugar, cinnamon, allspice, cardamom and cloves in a small bowl until well combined. Store in a small, airtight container. Add the honey, sugar, cinnamon sticks, orange zest and 2 cups water to a heavy-bottomed saucepan. Bring to a boil over medium heat and cook until thickened slightly, 12 to 15 minutes. Add the orange juice and vanilla extract; cook another 3 to 5 minutes. Remove from the heat and let cool. Store in an airtight container in the refrigerator for up to 2 weeks. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 9028,"Rattlesnake Chili Vegetable oil 1 large onion, diced Red cl Sauce, recipe follows 6 rattlesnake fillets, or 8 ounces meat Double sweet corn, kernels only, to taste Poblano peppers, diced, to taste Serrano peppers, diced, to taste Jalapeno peppers, diced, to taste Salt Ancho peppers, diced, to taste 1 white onion, diced Several tomatoes, chopped Cumin, whole seeds, to taste 2 tablespoons honey 1 cup chicken stock Instructions: In a large skillet, heat the oil and add the onions. Cook the onions until they are soft and slightly tender. Add the Red cl Sauce and the remaining ingredients. Cover the skillet and stew all of the ingredients together for approximately 1 hour. Season the chili with salt. A viewer, who may not be a professional cook, provided this recipe.
Combine all of the ingredients in a blender and process until smooth. ","[Malbec, Zinfandel, Tempranillo, Barbera]" 9029,"Crispy Pan Fried Pork Chops | Breaded Pork Chop 1/3 cup all-purpose flour, for dredging 2 large eggs Kosher salt and freshly ground black pepper 1 1/2 cups fresh breadcrumbs 1/4 teaspoon dried oregano 1/4 teaspoon dried thyme 4 bone-in pork chops, about 1/2-inch thick and patted dry (about 11/2 pounds total) Extra-virgin olive oil, for shallow frying Cooked spinach, for serving Lemon wedges, for serving
Instructions: Put the flour in a shallow dish. Break the eggs into another shallow bowl and whisk with 1 teaspoon salt and a few grinds of pepper. Mix the breadcrumbs with the oregano and thyme in a third shallow bowl. Dredge a pork chop in the flour, shaking off the excess, dip it into the eggs and then coat evenly with the breadcrumbs. Set aside on a piece of wax paper or baking sheet. Repeat with the remaining pork chops. Heat a large skillet over medium heat with enough oil to come halfway up the sides of the chops (about 1/4 cup). When the oil shimmers, add the chops and fry until golden brown and crispy, 3 to 4 minutes on each side. Drain on paper towels briefly. Serve hot with cooked spinach and lemon wedges. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 9030,"Bonus Recipe: Do the Cabbage Pack! 1/2 head of green cabbage 1 small onion, sliced 2 tablespoons light whipped butter or light buttery spread Dash salt Dash black pepper Dash paprika 1/4 cup precooked real crumbled bacon 1 teaspoon chopped garlic Instructions: Preheat the oven to 400 degrees F. Carefully remove the tough core from the cabbage using a sharp knife. Slice the cabbage half into 4 thin wedges. Halve each wedge, leaving you with 8 \chunks.
Lay a large piece of heavy-duty foil on a baking sheet and spray with nonstick spray. Spread the cabbage out in the center, and top with onion. Add butter in four evenly spaced dollops over the onion. Sprinkle with salt, pepper, and paprika. Top with bacon and garlic. Place another large piece of foil over the veggies. Fold together and seal all four edges of the two foil pieces, forming a well-sealed packet. Place the baking sheet in the oven and bake for 30 to 35 minutes, until the veggies are soft. Let it cool slightly. Using oven mitts, carefully flip the packet over, allowing the butter mixture to coat the veggies, and then return to right-side-up. Cut the packet to release steam before opening it entirely. (Careful - steam will be hot.) If you like, season with additional salt, pepper, and paprika, to taste. Mmmmm! ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 9031,"Sausage and Goat Cheese Egg Casserole 1 tablespoon unsalted butter, plus more for greasing the pie plate 8 ounces sweet Italian sausage
2 shallots, finely chopped
10 ounces frozen chopped spinach, thawed 1 1/2 ounces (about 1/3 cup) chopped sun-dried tomatoes, plus 8 thin strips for garnish
10 large eggs
1/2 cup whole milk
Kosher salt and freshly ground black pepper 2 ounces goat cheese, cut into 7 oblong pieces and 1 circular piece
Instructions: Preheat the oven to 325 degrees F. Grease a 9-inch deep-dish pie plate with butter. Heat the butter in a large skillet over medium heat. Remove the sausage from its casing and place in the skillet. Cook, breaking apart the sausage with a wooden spoon, until cooked through and fully browned, about 10 minutes. Remove to a paper-towel-lined tray and set aside. Add the shallots to the same pan and cook until soft, about 2 minutes. Add the spinach, 1/4 teaspoon salt and 1/4 teaspoon pepper and cook until the spinach is tender and its water has evaporated, 5 to 7 minutes. Add the chopped sun-dried tomatoes and cook until heated through. Add the sausage to the prepared pie plate and then top with cooked spinach mixture. In a medium bowl, beat together the eggs, milk, 1/4 teaspoon salt and 1/4 teaspoon pepper until frothy, about 1 minute. Pour the egg mixture over the spinach and sausage. Place the circular piece of goat cheese in the center of the pie dish and arrange the oblong pieces around it like flower petals. Place the sun-dried tomato strips in between the goat cheese \petals.
Bake for about 30 minutes, until set. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]

" 9032,"Chicken in Red Pepper Sauce 4 skinless, boneless chicken breasts (about 8 ounces each) 1 red bell pepper, quartered 2 cups low-sodium chicken broth 1 1/2 pounds green beans, trimmed Juice of 1/2 lemon 2 tablespoons extra-virgin olive oil Kosher salt 2 tablespoons sliced almonds 2 cloves garlic, lightly crushed 1 thick slice country bread, cut into cubes (1 1/4 cups) 2 tablespoons capers, drained 2 tablespoons roughly chopped fresh parsley Instructions: Put the chicken in a medium Dutch oven or heavy pot and add the bell pepper and chicken broth. Bring to a boil. Cover and reduce the heat to medium low; gently simmer until the chicken is just cooked through, about 12 minutes. Transfer the chicken and bell pepper to a plate using a slotted spoon; let cool. Shred the chicken. Add the beans to the pot with the broth. Increase the heat to high, cover and cook until crisp-tender, 7 minutes. Transfer the beans to a colander using a slotted spoon, reserving the broth in the pot; rinse under cold water and let drain. Transfer to a medium bowl and toss with the lemon juice, 1 tablespoon olive oil and 1/4 teaspoon salt. Meanwhile, lightly toast the almonds in a dry skillet over medium heat, 1 to 2 minutes; remove to a plate and set aside. Add the remaining 1 tablespoon olive oil and the garlic to the skillet. Cook until softened, about 1 minute. Add the bread. Cook, stirring often, until golden, about 5 minutes. Transfer the garlic and bread to a blender or food processor along with the bell pepper, 1/2 cup of the warm broth, 1 tablespoon each capers and parsley, and 1/4 teaspoon salt. Puree until smooth; transfer to a large bowl. Add the chicken to the red pepper sauce; season with salt and toss. Top each serving with the remaining capers and parsley; serve the green beans on the side, sprinkled with the almonds. ","[Syrah, Tempranillo, Garnacha, Barbera]" 9033,"Janette's Caterpillar Cake Nonstick cooking spray 1 (18.25-ounce) box chocolate cake mix 1/4 cup pureed canned red beets 3 egg whites 1/2 cup unsweetened applesauce 1/4 cup skim milk 2 teaspoons vanilla extract 2 marshmallows 2 raisins 1/2 cup confectioners' sugar
Instructions: Preheat the oven to 350 degrees F. Coat the bundt pan and the ramekin with nonstick spray. In a mixing bowl, beat the cake mix, beets, egg whites, applesauce, milk, and vanilla until smooth. Spoon enough batter into the ramekin to fill by 2/3, then scrape the rest into the bundt pan. Bake until a toothpick inserted into the center comes out clean, about 15 minutes for the small cake and 30 minutes for the large one. Place on a rack to cool for 15 minutes. Turn the cakes out of the pans and let cool completely. To assemble, cut the large cake in 1/2 crosswise and place the pieces end-to-end on the platter so they form an \S\ shape. Use toothpicks to attach the small cake to 1 end to make the head. Use toothpicks to attach marshmallow \eyes\ with raisin \pupils.\ Put the confectioners' sugar in a sieve or sifter and dust it generously over the cake. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 9034,"Salted Caramel Sauce 1 cup sugar 1/4 cup water 3/4 cup heavy cream 3 1/2 tablespoons unsalted butter 1 teaspoon gray sea salt, crushed or kosher salt Salted Caramel Variations, recipes follow 1 pint vanilla bean ice cream 1/2 cup whole milk 1/4 cup salted caramel sauce Instructions: In a heavy-bottomed saucepan, combine the sugar and water over medium-low heat until the sugar dissolves. Increase the heat and bring to a boil, without stirring. If necessary, use a wet pastry brush to wash down any crystals on the side of the pan. Boil until the syrup is a deep amber color, about 5 to 6 minutes. Remove the sugar from the heat and carefully whisk in the heavy cream. The mixture will bubble. Stir in the unsalted butter, and salt. Transfer the caramel to a dish and cool.
Uses for Salted Caramel Sauce: Salted Caramel Dip with Harvest Apples: Package the sauce with seasonal apples for making caramel apples or simply dip the apple slices into the caramel sauce. Carmelitas: Attach a recipe for a classic carmelitas recipe to the jarred caramel sauce suggesting using the sauce in the recipe. Salted Caramel Milkshake: Add the salted caramel sauce to basic vanilla milkshake recipe, recipe follows. Salted Caramel Milkshake: Combine the ice cream, milk, and caramel sauce in a blender and blend until smooth. ","[Chardonnay, Riesling, Moscato, Pinot Grigio]" 9035,"Moo Yai Platter 2 pounds pork loin, half sliced into strips and half cut into flat pieces for skewers 3 tablespoons oyster sauce 3 tablespoons soy sauce 2 tablespoons sugar 2 teaspoons paprika 2 teaspoons black pepper powder 2 teaspoons salt 2 tablespoons chopped garlic 2 tablespoons chopped fresh cilantro Oil, for frying Instructions: Put the pork strips and flat pieces into two separate bowls. Add 1 1/2 tablespoons oyster sauce, 1 1/2 tablespoons soy sauce, 1 tablespoon sugar, 1 teaspoon paprika, 1 teaspoon black pepper powder and 1 teaspoon salt to the bowl with the strips. Add the garlic, cilantro and the remaining 1 1/2 tablespoons oyster sauce, 1 1/2 tablespoons soy sauce, 1 tablespoon sugar, 1 teaspoon paprika, 1 teaspoon pepper powder and 1 teaspoon salt to the bowl with the flat pieces. Marinate both bowls, covered, overnight. For the Moo Ping: Thread the flat pork on skewers. Cook the skewers in a pan on medium heat, 5 to 6 minutes. For the Moo Todd: Heat the oil to 305 degrees F in a deep-fryer. Deep fry the pork strips for a few minutes. ","[Shiraz, Tempranillo, Garnacha, Pinotage]" 9036,"Red Sangria 3/4 cup simple syrup, equal parts sugar and water 2 bottles red wine 3/4 cup brandy 1/2 cup triple sec 3/4 cup orange juice 2 oranges, sliced into thin round 2 green apples, cored and sliced thin 2 lemons, sliced into thin rounds Instructions: Boil water and pour over sugar to dissolve. Cool. Combine all ingredients in a large pitcher and refrigerate, covered, 2 hours or up to 2 days. Serve over ice. ","[Rioja, Tempranillo, Garnacha, Pinot Noir]" 9037,"Eggnog 2/3 cup sugar 5 large eggs, separated
2 cups 2 percent milk Pinch ground cinnamon
2 pods star anise
2 whole cloves
1 cinnamon stick
1 vanilla bean, split and scraped
1 cup heavy cream
2/3 cup bourbon
Whipped cream, for serving
Whole nutmeg, for grating
Instructions: In a stand mixer fitted with the whisk attachment, combine the sugar and egg yolks. Whip on high speed until they are pale in color, about 6 minutes. Heat the milk along with the ground cinnamon, anise, cloves, cinnamon stick and vanilla seeds in a small saucepan over medium heat, stirring, until it comes to a simmer, then turn off the heat. Pour half the mixture (avoid adding spices) into the egg yolks and whisk by hand to combine. Combine the egg yolk mixture with the remaining milk and return to the stove. Cook the mixture over medium heat, stirring, until it almost reaches a simmer. Stir in the heavy cream and bourbon. Turn off the heat and let cool completely. When ready to serve, whip the egg whites to medium stiff peaks. Stir into the cooled mixture. Divide among glasses and garnish with the whipped cream and grated nutmeg. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 9038,"Sausage, Peppers and Onions Stoup 3 tablespoons extra-virgin olive oil 1 1/2 pounds hot or sweet bulk Italian sausage 4 cloves garlic, finely chopped 3 to 4 cubanelle peppers, seeded and thinly sliced 2 medium-large onions, thinly sliced 2 tablespoons balsamic vinegar 2 cups chicken stock 2 (15-ounce) cans or 1 (28-ounce) can crushed or diced fire roasted tomatoes 1/4 cup finely chopped parsley leaves 1/2 cup basil leaves, torn 1 cup shredded Parmigiano-Reggiano Instructions: Heat extra-virgin olive oil in deep skillet, add sausage and brown a few minutes then add garlic, peppers, onions and cook until soft, 6 to 7 minutes more. Deglaze pan with a little vinegar, stir in stock and tomatoes and reduce heat to simmer, cook 5 minutes more then stir in parsley and basil and serve with cheese on top. ","[Barolo, Barbaresco, Dolcetto, Valpolicella]" 9039,"Jalapeno Cranberry Sauce 1 pound cranberries (about 4 cups), thawed if frozen Finely grated zest and juice of 1 lime 1 1/4 cups sugar 1 teaspoon ground cumin Kosher salt 1/4 cup chopped pickled jalapenos, plus 2 tablespoons brine from the jar Instructions: Put all but 1 cup cranberries in a saucepan. Add the lime juice, sugar, cumin, a pinch of salt, the jalapenos and brine and 1/4 cup water. Bring to a simmer over medium heat; cook, stirring occasionally, until the berries burst and the sauce thickens, 15 to 20 minutes. Stir in the remaining 1 cup cranberries and cook until softened, 3 to 4 minutes. Remove from the heat and stir in the lime zest. Let cool, then transfer to a serving dish and refrigerate at least 3 hours. ","[Rioja, Tempranillo, Garnacha, Barbera]" 9040,"Broccoli Cheddar Cornbread 2 (8.5-ounce) boxes corn muffin mix 1/2 cup whole milk 2 cloves minced garlic 1 (8-ounce) container cottage cheese 4 large eggs 1 tablespoon salt 1 cup plus 2 tablespoons grated Cheddar 1 stick unsalted butter or margarine 1 medium onion, chopped 1 (10-ounce) package frozen chopped broccoli, thawed but not drained Instructions: Preheat oven to 375 degrees F. Mix together all ingredients except 2 tablespoons Cheddar to create a batter in a bowl. In a 10-inch cast iron skillet melt butter. Saute onions and broccoli until soft. Pour batter over the vegetable mixture and sprinkle top evenly with remaining cheese. You can also place the ingredients in an 11 by 17-inch baking dish. Bake in oven until golden, 30 minutes. ","[Chardonnay, Riesling, Chenin Blanc, Sauvignon Blanc]" 9041,"A Big Decadent Hot Dog 8 tablespoons unsalted butter 2 large onions, thinly sliced 1 tablespoon brown sugar Kosher salt and freshly ground black pepper 1 package hot dogs, such as Hebrew National Jumbo Beef Franks 1 package cocktail franks 4 hot dog buns 1 package hot dog buns One 8-ounce package liver mousse Whole grain mustard, to serve 1 package brown-and-serve dinner rolls Instructions: Melt 2 tablespoons of the butter in a large skillet over medium-low heat and add the onions. When the onions begin to soften, add the sugar and season with salt and pepper. Turn the heat to low and cover the pan. When the onions just begin to brown, remove the cover. Continue cooking, stirring frequently, until the onions are a dark brown color. Be careful not to let them burn. Set aside.
Melt 2 more tablespoons butter in same skillet over medium heat. Cut several shallow slashes across the hot dogs and add them to the pan. Fry until they are cooked through and nicely browned. Set aside and keep warm. Add the cocktail franks to the pan and fry until they are cooked through and nicely browned. Set aside and keep warm.
Melt 2 tablespoons butter in another pan and set aside.
Add the remaining 2 tablespoons butter to the skillet. Split open the hot dog buns and toast them in the buttery juices. Spread a thin layer of mousse inside both halves of each bun. Top with a hot dog and pile on the onions. Add a few dollops of mustard and serve.
Split the dinner rolls down the middle and spoon on some of the melted butter. Stuff in 2 of the cocktail franks and spread on some mousse. Top with some onions and mustard and serve. ","[Chardonnay, Merlot, Cabernet Sauvignon, Pinot Grigio]" 9042,"Sichuan Tofu Gan and Warm Celery Salad 2 tablespoons chili oil, plus more for garnish 1 tablespoon chili bean paste 1 tablespoon rice vinegar 1 tablespoon vegetable oil 1 tablespoon Sichuan peppercorns 1 large clove garlic, coarsely chopped 3 inner celery stalks, with leaves, sliced diagonally 1/4-inch thick One 8-ounce package firm tofu gan (dried firm beancurd), sliced into 1/8-inch-thick slices 1 teaspoon light soy sauce Sea salt and freshly ground black pepper Juice of 1/2 lemon
1/4 cup coarsely chopped fresh cilantro leaves 1/4 cup roasted salted peanuts Instructions: Whisk together the chili oil, chili bean paste and rice vinegar in a small bowl.
Heat a wok over high heat until smoking and pour in the vegetable oil. Add the peppercorns and garlic and toss briefly, and then add the celery and stir-fry until softened, 1 minute. Stir in the tofu and carefully toss until heated through, about 1 minute. Pour in the chili oil sauce and toss well until warm throughout.
Stir in the soy sauce and season with sea salt, black pepper and the lemon juice, adding more to taste. Transfer to a platter and sprinkle the cilantro and peanuts over the top. Drizzle more chili oil over the salad and serve immediately. ","[Shiraz, GSM, Tempranillo, Barbera]" 9043,"Candy Canes Scant 5 cups sugar (1 kilo) 3 tablespoons vinegar (40 grams) 1 cup plus 2 tablespoons water (250 grams) Essential oils ? assorted flavors Food color paste ? assorted colors Instructions: Before you begin this recipe, please take a class from a professional on working with sugar. This is a skill that professional pastry chefs develop after years of experience. Working with sugar will burn your fingers so know before you start that your fingers will develop burn blisters. Place the sugar, vinegar and water in a saucepan over high heat. Insert a candy thermometer and cook until the sugar reaches 320 degrees F. Use a pastry brush to keep the inside of the saucepan clean as the sugar cooks or the sugar may recrystallize. To do this, dip a clean brush in cold water and brush the inside of the pan clean. Pour the cooked sugar onto 3 or 4 silicone baking mats. If you want to color and/or flavor the sugar with food colors and/or flavored oils, this is the time to do so. Add a few drops of color to the sugar. Mix with a wooden skewer. To get started, push the sugar from the sides toward the center. This process takes a little while. Try to keep the sugar divided by color. Use the mat to push the firm sugar around the edges toward the center. Use a folding motion to accomplish that task. The next step is to pick up the sugar with your hands. Place each color under the heat of the sugar lamp. Pull the sugar until it becomes glossy and the color is evenly distributed. You will need to pull the colors simultaneously. Keep them under the sugar lamp but keep an eye on them. The lamp can melt the sugar so it is important keep rotating it and folding it onto itself. Start with 2 pieces of colored sugar. I used red and green. Pull them into a rectangular shape that is about 1 1/2-inches wide by 3-inches long and 1/2-inch thick. Place the pieces side-to-side and let them stick together on the long side. Place a piece of white sugar that is about 1/2-inch wide by 3-inches long and 1/2-inch thick in the middle. Close the red and green around it. Roll it and twist it while pulling it. When it gets to the desired thickness, use a scissor to cut the length and shape into a cane. Allow to cool completely. The white is inside and will become apparent when eaten. Jacques? tips: Vinegar keeps the sugar from crystallizing. You will not taste the flavor. It serves as an acid in this recipe. Sometimes candy cane recipes contain corn syrup, which makes the sugar very dry and very hot. Adding corn syrup makes it more difficult to work with the sugar at home. Remember, the sugar is at 320 degrees F, and that will burn you. The ideal work surface is a silpat placed over cool marble or granite. If you do not have marble or stone, use wood. It is a good idea to use gloves to help protect your hands from the heat and to prevent burning. I use a special sugar box that includes a special heat source, If you don?t have one, you can work in front of the oven. Set the oven to 300 degrees F. Open the oven door and place the silpat on the oven door. It provides a similar effect to the sugar box heater. ","[Chardonnay, Riesling, Moscato, Pinot Grigio]" 9044,"Funked Out Pork Quesadilla 1 cup low-fat Greek yogurt 1 lime, zested and juiced 3 tablespoons chopped fresh cilantro 2 teaspoons chipotle en adobo sauce Salt and freshly ground black pepper 1/2 red onion, chopped 1/2 cup chopped pickled jalapenos, juices reserved 2 cups shredded Simple Roasted Pork Shoulder, recipe follows 2 cups shredded Monterey Jack or Mexican blend cheese Nonstick olive oil spray 4 large whole wheat tortillas (or white, corn or sun-dried tomato) 3 tablespoons olive oil 3 tablespoons chopped garlic Salt and freshly ground black pepper 1 (4 pound) pork shoulder Instructions: For the crema: Combine the yogurt, lime zest and juice, cilantro and adobo sauce in a small bowl, stirring well to combine. Season with salt and pepper and set aside. For the quesadillas: Preheat a grill pan and spray with nonstick spray. Soak the onions in the jalapeno juice about 10 minutes. Drain. In a large bowl, mix together the jalapenos, onions, pork and cheese. Divide the mix on top of 2 tortilla rounds. Top each with another tortilla round. Spray the round with olive oil and place face down onto the grill. Grill until the cheese is melted and the tortillas begin to brown, about 3 minutes. Flip and cook an additional 3 minutes. Remove the quesadillas from the grill pan, cut each into quarters and serve with the crema. Preheat the oven to 425 degrees F. In a small bowl, mix the olive oil, garlic, salt, and pepper. Using a pastry brush, spread the mixture all over the pork shoulder. Set the meat on a rack set into a roasting pan. Roast for 20 minutes, and then reduce the heat to 325 degrees F. Continue to cook until an instant-read thermometer inserted into the shoulder reads 185 degrees F, about 4 hours. Remove the pork from the oven and let stand until cool enough to handle, about 30 minutes. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Tempranillo]" 9045,"Turkey Saltimbocca Roll-ups, Mushrooms and White Beans Ragout, Spinach with Pancetta and Onions 12 pieces turkey cutlets, 2 packages 6 slices prosciutto di Parma, cut in 1/2 across the center of the ham 12 leaves whole fresh sage plus 2 tablespoons finely chopped Extra-virgin olive oil for drizzling, plus 4 tablespoons, divided Salt and pepper 2 teaspoons poultry seasoning, 2/3 palm full 2 tablespoons butter 2 tablespoons all-purpose flour 1/2 cup dry white wine, eyeball it 2 cups chicken stock, divided 4 cloves garlic, chopped 1/2 teaspoon crushed red pepper flakes 1 pound crimini (baby portobello) mushrooms, wiped clean and sliced 1 (15 ounce) can white cannellini beans, drained 2 tablespoons wine vinegar, white or red 1/8 pound, 3 slices, pancetta, chopped 1 medium onion, thinly sliced 1 pound triple washed spinach, stems removed and coarsely chopped 1/4 teaspoon freshly grated nutmeg, eyeball it Instructions: Top each turkey cutlet with half a slice of prosciutto and a whole leaf of sage. Roll up the cutlets and drizzle them with extra-virgin olive oil, then season with salt, pepper and poultry seasoning. Heat a large nonstick skillet over medium high heat. Add 1 tablespoon extra-virgin olive oil, 1 turn of the pan. Arrange the roll-ups seam side down and cook 6 minutes on each side. Continue with the side dishes, see below, while turkey cooks. After roll-ups have cooked on both sides, transfer to a platter and reserve. Add butter to the skillet and reduce heat to medium low. Add flour to melted butter and combine with a whisk. Whisk in wine and cook out, 30 seconds. Whisk in 1 1/2 cups of stock and form a gravy. Add remaining chopped sage to gravy, salt and pepper to taste. Slide roll-ups back into gravy and simmer over low heat until ready to serve. For mushrooms and white beans, heat a medium skillet over medium heat. Add 2 tablespoons of extra-virgin olive oil, 2 turns of the pan, then add garlic, red pepper flakes and mushrooms and cook 5 minutes to deepen color. Stir in cannelloni and season the mixture with salt and pepper, to taste. When beans heat through, a minute or 2, add the vinegar and stir in to cook out then add 1/2 cup stock to deglaze the pan. Turn off heat and serve. For the spinach, heat a medium skillet over medium high heat. Add a tablespoon extra-virgin olive oil, 1 turn of the pan, then the chopped pancetta. Brown the pancetta 1 minute then add onions and cook together 5 minutes, until they are just tender and pancetta bits are crisp. Add spinach to the pan and turn to wilt it while combining with onions. Season the spinach with nutmeg, salt and pepper. Serve 3 roll-ups in gravy with mushrooms and beans and spinach with onions alongside. ","[Chardonnay, Pinot Grigio, Barbera, Garnacha]

" 9046,"Amaretto Nectarines 6 slightly unripe nectarines, quartered 1/2 cup amaretto 2 tablespoons orange juice concentrate 6 whole cloves 1 (8-ounce) container mascarpone, softened (recommended: Cantare) 1/2 cup slivered almonds, toasted Instructions: Place quartered nectarines in a large resealable bag. In a small bowl, stir together amaretto, orange juice concentrate, and cloves. Pour over the nectarines and marinate in the refrigerator for 1 to 4 hours. Meanwhile, stir together mascarpone, 2 tablespoons of marinade from the nectarines, and 1/4 cup of the slivered almonds. Refrigerate until ready to use. Set up grill for direct grilling over medium heat and oil the grates. Remove nectarines from marinade and place on hot grill. Cook for 3 to 4 minutes per side or until grill marks appear and nectarines have begun to soften. Serve warm with the almond mascarpone and garnish with the remaining toasted almonds. Cook's Note: Make this kid-friendly by marinating 3 quartered nectarines in 2 tablespoons orange juice concentrate, 1/2 cup ginger ale, and 3 cloves. Continue the recipe as written. ","[Prosecco, Moscato, Vin Santo, Cava]" 9047,"Charred Corn Polenta with Grilled Tomato Vinaigrette 5 plum tomatoes 1 tablespoon olive oil Salt and freshly ground pepper to taste 2 cloves garlic 2 tablespoons red onion, coarsely chopped 1/4 cup balsamic vinegar 2 tablespoons basil chiffonade 1 cup olive oil 8 cups chicken stock or water 2 cups polenta 2 teaspoons coarse kosher salt 1 cup fresh corn kernels 1 cup freshly grated Parmesan cheese 2 tablespoons fresh parsley, finely chopped 1/4 cup olive oil Instructions: Grilled Tomato Vinaigrette: Preheat the grill. Toss the tomatoes with the olive oil and season with salt and pepper to taste. Grill the tomatoes, until the skins are blackened. Remove and chop coarsely. Place the tomatoes in a blender and add the garlic, onion, balsamic vinegar and basil and blend until smooth. Slowly add the olive oil until emulsified and season with salt and pepper to taste. Reserve. Polenta: Butter a large shallow baking dish generously with butter, set aside. Place the chicken stock in large saucepan and bring to a boil. Slowly add the polenta, whisking constantly with a wire whisk. Cook over low heat, stirring constantly with a wooden spoon until thickened and smooth. Fold in the corn, Parmesan cheese and parsley and pour the mixture into the prepared baking dish. Cover and chill in the refrigerator at least 4 hours or overnight. Preheat the grill. Cut the chilled polenta into 2-inch circles, brush with olive oil and season with salt and pepper. Grill on both sides until golden brown. Drizzle with vinaigrette. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 9048,"Citrus Brushstroke Cake Flour-based baking spray, for greasing the cake pans 5 1/4 cups cake flour 2 tablespoons baking powder 3/4 teaspoon salt 9 large egg whites 2 1/4 cups whole milk 1 1/2 cups (3 sticks) unsalted butter, softened 2 1/4 cups granulated sugar 2 teaspoons vanilla extract 12 ounces prepared lemon curd 1 cup (2 sticks) unsalted butter, softened 1 pound (4 cups) confectioners' sugar 1 tablespoon clear vanilla extract 1/3 to 2/3 cup heavy cream 24 ounces assorted colors of candy melting wafers (pink, orange, white, yellow and light green pictured) Assorted fresh citrus, sliced, such as key limes, Meyer lemons, Ruby Red grapefruits and oranges Fresh mint sprigs Instructions: For the cakes: Preheat the oven to 350 degrees F. Grease two 8-inch and two 6-inch round cake pans with flour-based baking spray. Sift together the flour, baking powder and salt in a bowl. Whisk together the egg whites and milk in a separate bowl. Beat the butter in the bowl of an electric mixer using the paddle attachment until soft and creamy. Add the granulated sugar gradually and beat until light and fluffy. Scrape down the bowl intermittently. Beat in the vanilla. Add the flour mixture alternately with the egg white and milk mixture, beginning and ending with the flour mixture. Mix until smooth on medium-low speed after each addition. Divide the batter among the prepared pans. Bake until the cakes spring back when pressed in their centers, about 25 minutes for the 6-inch cakes and 35 minutes for the 8-inch cakes. Allow the cakes to cool slightly in the pans and then turn out on wire racks to cool completely. When cool, level the cakes using a large serrated knife or cake leveler. For the buttercream: Cream the butter and confectioners' sugar together on low speed in the bowl of an electric mixer. When the mixture is combined, increase the speed to high and whip until light in color. Turn the mixer off and add the vanilla extract and 1/3 cup heavy cream. Beat again until the frosting is light and fluffy. Add additional heavy cream if the mixture is too thick to spread or pipe.
Transfer the frosting to a large piping bag with a 1/2-inch opening. Pipe a line of frosting around the top edge of one of the leveled 8-inch cakes. Spoon lemon curd in the center and spread evenly. Place the second cake layer on top of the filled cake and cover with frosting. Spread the buttercream as evenly as possible and refrigerate until the frosting is firm, about 1 hour. Repeat this process with the 6-inch cakes. Reserve the leftover buttercream for later use. When both cakes are well chilled and the frosting is firm, use a large spatula to transfer the smaller cake to the top center of the larger cake. Keep the cake chilled
For the candy brushstrokes and decor: Place a sheet of parchment paper over a large baking sheet. Place the different colors of wafers in separate microwave-safe bowls and heat each in the microwave at 100 percent power until they can be stirred smooth, about 30 seconds for 6 ounces of candy. In separate bowls, combine different colors of the candy to create new colors. Make as many hues as desired. Use a spoon to place quarter-sized dollops of the candy on the parchment sheet. Hold the parchment sheet steady with one hand as you place a craft brush over the melted candy. Use quick motions to brush the candy upward, resulting in one long candy brushstroke. Repeat the process with the other colors of candy. Transfer the brushed candy to the refrigerator to chill, 5 to 7 minutes.
When firm, transfer the chilled candy to a large plate. Repeat the candy brushing process until you have about 40 candy brushstrokes for decorating the cake. Transfer any leftover melted candy to squeeze bottles and drizzle decoratively over one side of both cake tiers. Use leftover buttercream to attach the firm candy brushstrokes to the opposite side of the cake; arrange them upright on both tiers. Press a few small brushstrokes into the frosting on top of the cake so they also stand upright. Use as many candy brushstrokes as possible to fill up one side of the cake. Before serving, arrange fresh sliced citrus on the edges of the candy-drizzled side of the cake. Tuck fresh mint between the fruit and candy brushstrokes. Present to delighted guests. To serve, move aside the fruit slices and cut the cake into pieces. Serve the fruit slices alongside pieces of cake, if desired. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 9049,"No-Bake Peanut Butter Cheesecake Pops Two 8-ounce packages cream cheese, chilled 1 cup creamy honey-roasted peanut butter
1 cup crushed honey-roasted peanuts
One 12-ounce bag miniature semisweet chocolate chips
2 tablespoons unrefined coconut oil
Instructions: Line a baking sheet with parchment. Add the cream cheese and peanut butter to the bowl of a stand mixer fitted with a paddle attachment and whip until smooth. Using a 2-tablespoon scoop, drop balls of the cheesecake mixture onto the prepared baking sheet. Press a 6-inch lollipop stick into each ball. Place the baking sheet in the freezer and freeze until solid, 1 to 2 hours. Place the peanuts in a small bowl. Melt the chocolate and coconut oil in a double boiler or a heatproof bowl set over (not in) a pot of simmering water, stirring constantly to evenly melt. Remove 4 cheesecake balls from the freezer. Working quickly, dip each fully in the chocolate to seal the cheesecake to the stick, then roll in the peanuts before the chocolate sets. Place on another parchment lined baking sheet or a large platter and refrigerate until ready to serve.
","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 9050,"Chicken Shawarma 10 cloves garlic, chopped 2 lemons, juiced 1/2 cup olive oil 2 teaspoons curry powder 1 teaspoon salt 2 teaspoon ground pepper 5 drops yellow food coloring, optional 2 pounds boneless skinless chicken breasts 4 pieces pita bread 1 tomato, chopped Shawarma Sauce, recipe follows 3 cloves garlic 1 cup store-bought tahini 3 cups water 1/2 cup lemon juice Salt Instructions: To make the marinade: In a medium bowl, whisk together the garlic, lemon juice, and oil. Add curry powder, salt, pepper, and food coloring and whisk to combine. Add chicken and coat with marinade. Marinate chicken overnight in the refrigerator.
Preheat a grill to medium heat. Remove chicken from marinade. Grill chicken for about 10 minutes on each side or until fully cooked through. Serve chicken on pita and top with tomatoes and Shawarma Sauce. Add garlic to the bowl of a food processor and process until chopped. Add tahini and pulse to combine. With the machine running, slowly add cold water until frothy. Add lemon juice and mix until creamy. Season with salt, to taste. ","[Riesling, Sauvignon Blanc, Vermentino, Garnacha]" 9051,"Pollo Borachon (Drunken Chicken) 1 teaspoon yeast 1 1/2 cups lukewarm water 3 cups all-purpose flour 1/2 teaspoon salt 2 tablespoons canola oil 3 to 4 medium red potatoes, diced 1/4 teaspoon minced garlic Pinch paprika Pinch parsley Pinch salt 5 skinless bone-in chicken legs 5 skinless bone-in chicken thighs 1 1/2 liters (approximately 5 cups) burgundy wine 2 medium yellow onions, diced 3 large carrots, sliced 16 ounces sliced mushrooms 6 cloves garlic, minced 1/4 cup paprika 2 tablespoons parsley 5 teaspoons ground black pepper 4 teaspoons salt, or more to taste 1 cup canola oil 3/4 cup all-purpose flour 6 slices partially-cooked bacon, chopped One 16-ounce package frozen precooked green beans One 16-ounce frozen peas, thawed One 15-ounce jar roasted red bell peppers 1 to 2 eggs, beaten One 8-ounce package shredded Cheddar-jack cheese 1 Roma tomato, diced Instructions: For the French bread dough: Activate the yeast by placing it in the lukewarm water in a stand mixer for 5 to 7 minutes. Add the flour and salt and mix well. Divide the dough into 5 equal portions. Wrap in plastic individually and refrigerate. For the fried potatoes: In a small pan, heat the canola oil. Add the potatoes to the pan and fry until golden brown, 5 to 7 minutes. Remove the potatoes to a bowl. Sprinkle with the garlic, paprika, parsley and salt. Toss the potatoes and spices until evenly coated. For the stew: In a large stockpot, combine the chicken legs and thighs, burgundy wine, onions, carrots, mushrooms, garlic, paprika, parsley, black pepper and salt. Add enough water so the liquid just covers the chicken. Allow to sit in the marinade overnight in the refrigerator. The next day, place the chicken and marinade on the stove and bring to a boil. Lower the heat to simmer for 40 to 45 minutes, adding flour and canola oil to thicken, stirring throughout. Add the partially-cooked bacon to the pot and cook for 5 to 7 minutes. Preheat the oven to 400 degrees F. Place two pieces of chicken in an oven-safe bowl with the sauce. Add the fried potatoes, green beans, peas and roasted red pepper. Flatten an individual portion of dough into a circle. Top the bowl as a potpie, wrapping the dough around the edges of bowl. Brush the egg wash over the dough, then sprinkle with the Cheddar/jack cheese and diced tomatoes. Repeat with the remaining bowls and dough. Bake until golden-brown, 7 to 10 minutes. Remove from the oven. Place the bowls on plates to serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Garnacha]" 9052,"Round 2 Recipe - Shrimp Bruschetta 2 hoagies 10 reserved shrimp from Shrimp Scampi with Pesto Couscous recipe, tail removed and chopped 2 Roma tomatoes, chopped Reserved basil pesto from Shrimp Scampi with Pesto Couscous recipe Kosher salt and freshly ground black pepper Instructions: Heat the oven to 350 degrees F. Slice the rolls into 1/4-inch pieces on the diagonal. Put them onto a baking sheet and bake them, turning once, until they are golden brown on both sides, about 10 minutes. In a bowl combine the shrimp, tomatoes, basil pesto, and salt and pepper, to taste. Put a tablespoon of the mixture onto each piece of bread and serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 9053,"Lemon-Thyme Sheet Pan Chicken and Potatoes 1/3 cup olive oil 1 tablespoon kosher salt
1 1/2 teaspoons roughly chopped fresh thyme
1 1/4 teaspoons freshly ground black pepper
4 cloves garlic, chopped
Grated zest and juice of 1 lemon, plus 1 lemon cut into wedges
6 skin-on, bone-in chicken thighs (4 to 4 1/2 pounds)
2 pounds red potatoes (6 medium), cut into 1-inch pieces
1 red onion, sliced 2 tablespoons finely chopped fresh parsley
Instructions: Preheat the oven to 425 degrees F. Whisk the olive oil, salt, thyme, pepper, garlic, lemon zest and lemon juice together in a large bowl. Add the chicken, potatoes, red onion and lemon wedges to a sheet pan. Pour the olive oil mixture over the sheet pan and toss so that everything is evenly coated. Turn the chicken skin-side up and space the pieces evenly apart. Roast on the middle oven rack, rotating the pan halfway through, until the chicken is golden brown and registers 165 degrees F on an instant-read thermometer (avoiding bone), 45 to 50 minutes. Remove to a platter and sprinkle with the parsley. Drizzle with any juices from the sheet pan and squeeze the roasted lemon wedges over the chicken. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 9054,"Strawberry Krumkake Cannoli 1/2 cup whole milk ricotta 1 cup strawberries, fresh or frozen
2 tablespoons granulated sugar
3/4 cup heavy cream
2 tablespoons powdered sugar
1/3 cup (5 tablespoons plus 1 teaspoon) unsalted butter, at room temperature 1/2 cup granulated sugar
2 large eggs
1 cup all-purpose flour
1/4 teaspoon kosher salt
1/4 teaspoon ground cardamom
5 tablespoons whole milk
1 teaspoon vanilla extract
Nonstick cooking spray, for the iron Freeze-dried strawberries, crushed, for topping
1 cup milk chocolate chips 1 1/2 teaspoons coconut oil
Instructions: For the strawberry filling: Put the ricotta in a strainer over a bowl and let it sit in the refrigerator for at least 4 hours or up to overnight to drain the extra liquid. Meanwhile, chop the strawberries and mix with the granulated sugar. Place into a strainer over a bowl and let the strawberries sit for 4 hours or up to overnight in the refrigerator to drain the excess liquid. Add the strained ricotta and heavy cream to the bowl of a stand mixer. Using the whisk attachment, whisk the mixture until soft peaks form. Add the powdered sugar and whisk just until combined. Add the strained strawberries and stir by hand to incorporate. For the waffle cookie: Cream the butter and granulated sugar in a stand mixer fitted with the paddle attachment. Add the eggs one at a time. Add the flour, salt, cardamom, milk and vanilla and mix until combined. For the cannoli: Heat a krumkake iron on medium. Line a sheet tray with parchment paper. When the iron is ready, spray cooking spray lightly on both sides. Add 1 tablespoon of the batter in the center. (Use another spoon to help scoop out the batter from your tablespoon, because the batter is slightly thick.) Close the iron and cook the waffle cookies for 1 1/2 minutes. Working quickly, open the iron and immediately roll one of the waffle cookies with a non-metal spoon over a krumkake mold. Remove to the parchment-lined sheet tray to cool in the mold. Repeat with the other waffle cookie. Each cookie will crisp up as it cools, about 2 minutes. Gently slide the waffle cookie off the krumkake mold and repeat with the remaining batter. For the chocolate sauce: Fill a pot with 1 inch of water and bring to a boil. Reduce the heat to a simmer and fit a heat resistant bowl into the pot. (The bottom of the bowl should not touch the water.) The steam will heat and melt the chocolate. Add the chocolate chips and the coconut oil to the bowl and stir to melt. Working quickly, dip the larger end of a waffle cookie in the chocolate and return the cookie to the parchment-lined sheet tray to cool. Repeat with the remaining cookies. Place the tray of cookies into the fridge or freezer to quickly cool, approximately 10 minutes. Snip the end of a piping bag, then place it into a tall glass and fold the top of the bag over the lip of the glass. Using a rubber spatula, scrape the strawberry filling into the piping bag. Twist the top to close. Taking one waffle cookie at a time, pipe the strawberry filling into the cone. Sprinkle with the crushed freeze-dried strawberries. Repeat with the remaining waffle cookies. Serve. ","[Chardonnay, Pinot Grigio, Prosecco, Sparkling Shiraz]" 9055,"How to Make Pork al Pastor in the Oven | Oven Spit Pork al Pastor 4 dried ancho chiles, stemmed and seeded 1/4 cup orange juice 1 tablespoon honey 1 tablespoon tomato paste
2 cloves garlic, chopped 1 small yellow onion, diced
1 canned chipotle pepper in adobo sauce Kosher salt 3 pounds thin-cut boneless pork chops
1 large pineapple 3 tablespoons cold unsalted butter, cut into 3 pieces 1/2 cup fresh cilantro leaves, chopped
1 small red onion, diced Juice of 1 lime 1/2 habanero pepper, seeded and finely diced
Warm tortillas, for serving Instructions: Heat a medium saucepan over medium heat and add the ancho chiles. Toast, turning halfway through, until fragrant, 3 to 5 minutes. Add the orange juice, honey, tomato paste, garlic, yellow onion, chipotle, 1 tablespoon salt and 1 cup water. Bring to a boil and then reduce to a simmer. Cook until the peppers and onions are soft, about 10 minutes. Transfer to a blender and blend until smooth. Cool completely. Combine the cooled marinade with the pork chops in a large resealable bag and massage to coat the meat. Marinate for at least 1 hour and up to overnight.
Preheat the oven to 400 degrees F.
Cut off the top of the pineapple and reserve. Cut the remaining pineapple in half crosswise. Peel both halves with a knife. Slice three 1/8-inch-thick rounds from the top half of the pineapple and set the rest aside. Place the bottom half of the pineapple in a medium cast-iron skillet and insert a long wooden skewer pointed tip up into the core of the pineapple. Thread one-quarter of the pork chops on the skewer, then slide on 1 cube of butter. Repeat with the remaining pork chops and butter, ending with the meat on top. Top with the 3 pineapple rounds and press the meat down firmly to compress the layers.
Carefully transfer to the oven and cook until a thermometer inserted in the thickest part of the meat stack registers 160 degrees F, about 1 hour 30 minutes.
Meanwhile, core and dice the remaining pineapple. Combine with the cilantro, red onion, lime juice, habanero and a pinch of salt in a medium bowl.
Transfer the stack of pork and pineapple to a cutting board and thread the reserved pineapple top on the skewer. Holding the pineapple top to stabilize the stack, use a sharp carving knife or electric knife to shave off thin pieces of meat. Serve with the tortillas and pineapple salsa.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Tempranillo]" 9056,"Nectarine Cobbler 4 cups sliced nectarines 1/2 cup cold water 1/3 cup unpacked light brown sugar 1 tablespoon cornstarch 1 tablespoon unsalted butter 1 cup all-purpose flour 1/2 cup sugar 1 1/2 teaspoons baking powder 1/2 cup milk 4 tablespoons (1/2 stick) unsalted butter, softened Cinnamon sugar for sprinkling Instructions: Preheat oven to 350 degrees. To prepare the topping: In a medium-size bowl, stir together the flour, the sugar, and the baking powder. Add the milk and the butter and beat until smooth. To prepare the filling: In a large saucepan, combine all the ingredients. Cook and stir over medium heat until mixture is thickened and bubbly, about 5-10 minutes. Pour into an ungreased 13x9-inch glass baking dish. Spoon the topping over the filling and spread carefully and evenly with a rubber spatula. Sprinkle with cinnamon sugar. Bake 30-40 minutes or until topping is lightly golden and a cake tester inserted into the center of topping comes out clean. ","[Chardonnay, Riesling, Moscato, Sparkling wine]" 9057,"Pork Tenderloin with Prune, Pear, and Apple Chutney in a Hazelnut Cream Sauce 2 cups red wine 1/2 cup sugar 1 bay leaf 12 ounces diced prunes 1/2 teaspoon ground coriander seeds 1 apple, peeled and diced 1 pear, peeled and diced 2 tablespoons cornstarch 2 tablespoons water 1 onion, chopped 1/2 celery stalk, chopped 2 carrots, peeled and chopped 1 parsnip, peeled and chopped 2 tablespoons tomato paste 1 quart veal stock 3 tablespoons butter, plus 2 tablespoons 3 tablespoons flour 1 ounce hazelnuts, chopped 2 tablespoons orange juice 1/2 cup heavy cream Salt and white pepper 1 pork tenderloin 1 1/2 cups flour Salt and freshly ground black pepper Vegetable oil Instructions: Chutney: Add wine, sugar, and bay leaf to pot and bring to a boil. Add the prunes and coriander and cook until soft. Add apple and pear and cook until soft. Combine cornstarch and water to make a slurry. Whisk in cornstarch and bring to a boil to thicken and remove bay leaf.
Cream Sauce: Saute the onion, celery, carrots, and parsnip until soft, then add tomato paste and saute, stirring constantly, for 3 minutes. Be careful not to burn the tomato paste. Add veal stock and reduce by half.
In a separate saute pan over low heat, add 3 tablespoons butter and melt. Add flour and cook, stirring constantly, to make a roux. Cook over low heat until roux is brown, about 15 minutes. Whisk brown roux into the vegetable/stock mixture to thicken. Bring to a boil, then reduce heat and simmer for 10 to 15 minutes to cook out the flour taste. Season with salt and pepper and strain.
In another saute pan, melt remaining 2 tablespoons butter and saute hazelnuts for a few minutes. Add 1/2 cup of the sauce and the orange juice and bring to a boil and cook for 2 to 3 minutes. Add heavy cream, salt and white pepper and cook for 2 to 3 minutes. Reserve excess brown sauce for another use.
Slice tenderloin into 1/2-inch thick slices. Place each slice in between 2 pieces of plastic wrap and pound to 1/8-inch thick. Season flour with salt and pepper. Dredge the pork in the flour. In a large saute pan, add some of the oil and heat over medium-high heat. Add the pork and saute until golden brown on each side, about 2 minutes per side.
Serve with chutney and cream sauce. ","[Chardonnay, Pinot Grigio, Riesling, Gavi]

" 9058,"Wilted Romaine Salad with Roasted Pears, Taleggio and Hazelnuts 2 Bosc pears, peeled, halved and cored Extra-virgin olive oil 1/4 cup hazelnuts 1/2 pound ripe Taleggio cheese, outer rind removed 1 large head romaine lettuce, tough outer leaves and leathery tops removed, cut lengthwise into quarters with the stalk left intact Kosher salt 1/4 cup champagne vinegar Instructions: Preheat the oven to 350 degrees F. Toss the pears with olive oil and roast for 30 minutes. Turn the pears over halfway through cooking. Roast the hazelnuts with the pears for 5 to 6 minutes. Remove from the oven and coarsely chop. Place the Taleggio in a heatproof dish or pan and toss into the oven for 3 to 4 minutes. Heat the flat side of a grill pan to medium-high heat. If you don't have a grill pan and are using a regular grill, put foil on the grill grates. Toss the romaine quarters in olive oil and salt. Grill the romaine until slightly charred and wilted, 1 to 2 minutes per side. Place one romaine wedge on each plate. Thinly slice each pear half and fan over the romaine wedges. Spoon some melted Taleggio on top and sprinkle with hazelnuts. Whisk together the champagne vinegar and ? cup olive oil and season with salt. Drizzle each salad with a little vinaigrette. Serve immediately. ","[Chardonnay, Pinot Gris, Riesling, Barbera]

" 9059,"Fettuccine Alfredo 3 cups 00 flour or unbleached all-purpose, plus more for dusting 1 teaspoon salt 3 eggs plus 2 yolks 1 tablespoon extra-virgin olive oil, plus 1 tablespoon 1 tablespoon water Cornmeal, for dusting 1 pint heavy cream 1/2 cup (1 stick) unsalted butter, softened 1 cup freshly grated Parmigiano-Reggiano Freshly cracked black pepper Chopped fresh flat-leaf parsley, for garnish Instructions: To make pasta dough: Combine the flour and salt; shape into a mound on your work surface and make a well in the center. Add whole eggs, yolks, and 1 tablespoon olive oil to the well and lightly beat with a fork. Gradually draw in the flour from the inside wall of the well in a circular motion. Use 1 hand for mixing and the other to protect the outer wall. Continue to incorporate all the flour until it forms a ball. Knead and fold the dough until elastic and smooth, this should take about 10 minutes. Brush the surface with remaining olive oil and wrap the dough in plastic wrap; let rest for about 30 minutes to allow the gluten to relax. Divide the ball of dough in small sections, cover and reserve the dough you are not immediately using to prevent it from drying out. Form the dough into a rectangle and roll it through the pasta machine, 2 or 3 times, at widest setting. Pull and stretch the sheet of dough with the palm of your hand as it emerges from the rollers. Reduce the setting and crank dough through again, 2 or 3 times. Continue tightening and rolling until the sheet is about 1/4-inch thick. Keep in mind, overly thick pasta tastes gummy. Cut the long sheet into workable 18-inch pieces. Now, using the fettuccine cutting attachment, run the sheets through the cutting slot. Dust the noodles and a baking sheet with cornmeal. Coil the strands into a nest. Allow to dry for about 10 minutes before cooking. To prepare Alfredo sauce: Heat heavy cream over low-medium heat in a deep saute pan. Add butter and whisk gently to melt. Sprinkle in cheese and stir to incorporate. Season with freshly cracked black pepper. In a large stockpot, cook pasta in plenty of boiling salted water for 3 minutes. Quickly drain the pasta and add it to the saute pan, gently toss the noodles to coat in the Alfredo. Transfer pasta to a warm serving bowl. Top with more grated cheese and chopped parsley. Serve immediately. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 9060,"Roasted Corn Puree 4 ears white sweet corn, such as Silver Queen, husks attached 4 tablespoons butter Kosher salt
Freshly ground black pepper
1 lemon Instructions: Preheat the oven to 400 degrees F. Place the corn on a baking sheet and roast for 20 minutes. Let cool. Remove the husks and silk, and then slice the kernels off the cob. Combine the kernels and butter in a blender; blend until smooth. Add salt, pepper and lemon juice to taste. ","[Chardonnay, Sauvignon Blanc, Riesling, Chenin Blanc]" 9061,"Trio of Duck Roasted Breast, Leg Confit and Seared Foie Gras with Horseradish Parsnip Puree and Huckleberry Brandy Sauce 4 duck breasts, recipe follows 1 cup (8 ounces) duck leg confit, recipe follows 4 ounces foie gras, recipe follows 2 cups horseradish parsnip puree, recipe follows 1 cup huckleberry brandy sauce, recipe follows Parsnip strips and parsley sprigs for garnish 4 duck breasts, skin on 1-ounce canola oil Salt and pepper 1-ounce canola oil, plus 10 ounces 3 duck legs, seasoned with salt and pepper on all sides 1 white onion, chopped 4 garlic cloves, whole 1 celery stalk, chopped 5 thyme sprigs, whole 4 ounces foie gras, cut into 4 (1-ounce) portions Salt and pepper 3 Idaho potatoes, peeled and cut into even pieces 6 parsnips, peeled and cut into even pieces Water, as needed Salt
2 to 4 ounces heavy whipping cream 2 tablespoons prepared horseradish 8 ounces huckleberries 2 ounces brandy 1-ounce butter 2 ounces sugar 4 ounces veal demi-glace, optional Lemon juice, to taste Salt Instructions: On 4 warm dinner plates pipe the horseradish parsnip puree through a piping bag slightly off center on each plate. Spoon or ladle the huckleberry brandy sauce around the parsnip puree. Place a quarter of the hot duck confit around 1/2 of the parsnip puree towards the center of the plate. Place the sliced duck breast on top of the confit in a fanned circular fashion. Place 1 piece of foie gras on top of each breast and garnish with a sprig of parsley and fried parsnip strips. Preheat the oven to 400 degrees F.
French each breast by scrapping the meat, skin and tissue off of the wing bone while keeping it attached to the breast. With the heel of a chef's knife make a clean break on the bone without creating any fragments. (You can also purchase boneless duck breasts if you desire.)
Score the skin on each breast by lightly cutting through the skin but not into the meat. Make a criss cross pattern to allow for easy rendering. Preheat a large saute pan and add the canola oil. Season the duck with salt and pepper on all sides. Place the breasts into the skillet, skin side down. Turn the heat down to low and allow the breasts to render for 5 to 10 minutes, or until the skin is very crispy.
Turn the breasts over and place in the oven and cook for 2 to 4 minutes or until desired doneness. Remove the duck and allow it to rest for 1 to 2 minutes. Slice the breast into 4 to 6 equal pieces and serve immediately. The duck should be served medium rare. Preheat the oven to 225 degrees F.
Place a heavy gauge skillet on the stove over medium heat. Add 1 ounce of canola oil to the pan and add the duck legs, skin side down. Turn up the heat to make sure that the legs are rendering but not burning. Render the legs for 15 to 20 minutes or until the skin is completely crispy. Remove the legs from the pan, saving the duck fat, and place the duck legs into a deep oven proof dish. Place the onions, garlic, celery and thyme over the duck legs. Poor the rendered duck fat over the legs and add as much canola oil as you need to completely cover the duck. Cover the dish with tin foil and place in the oven for 3 to 4 hours. Remove the dish and allow it to cool. Remove the duck legs from the fat and remove the skin. With a fork or small knife begin to shred and remove all the meat from the legs. The meat should be very tender and shredded into thin even pieces. This can be done days in advance and reheated when needed. Heat a saute pan over very high heat and allow it to get extremely hot. Place the foie gras into the pan with no oil and saute for 30 to 40 seconds on each side or until crisp and golden brown. Serve immediately. In a large sauce pot add the potatoes and the parsnips and season with salt. Cover with water and bring to a boil. Allow it to simmer until the potatoes are tender. Drain the potatoes and parsnips and place into a blender or food processor. Add the heavy cream to form a mashed consistency. Add the horseradish and puree until very smooth and season with salt, to taste. Do not over mix. Place the mixture into a pastry (piping) bag and reserve hot for the assembly. In a small saucepan add all ingredients together and bring to a boil. Reduce by 2/3 and season with lemon juice and salt. ","[Chardonnay, Pinot Noir, Barolo, Ribera del Duero]" 9062,"Sunny's Oktoberfest Cheat Sheet Four 1/2-inch-thick slices red cabbage 2 tablespoons olive oil 1 teaspoon grainy Dijon mustard 1 tablespoon orange juice 1 teaspoon hot honey (I like Mike\u2019s Hot Honey here) Kosher salt and freshly ground black pepper 2 russet potatoes, sliced into 1/2-inch planks lengthwise, flesh patted dry Olive oil, for brushing Garlic powder, for dusting Onion powder, for dusting Paprika, for dusting Kosher salt and freshly ground black pepper 4 bratwurst or knockwurst sausages 1/2 cup orange juice 1/4 cup grainy Dijon mustard 1/4 cup chopped fresh parsley 1 tablespoon hot honey (I like Mike\u2019s Hot Honey here) Kosher salt and freshly ground black pepper Instructions: For the cabbage: Preheat the oven to 400 degrees F. Line 2 rimmed baking sheets with nonstick aluminum foil. Lay the cabbage slices flat on the baking sheets, two slices per sheet. In a small bowl, whisk together the olive oil, Dijon mustard, orange juice, honey, a pinch of salt and a few grinds of black pepper. Brush the mixture over the cabbage, then flip them and brush again. For the potatoes and sausage: Place the potato planks on the baking sheet with the cabbage, dividing them evenly between the two, and brush on both sides with olive oil. Sprinkle both sides with a dusting of garlic powder, onion powder, paprika, a pinch of salt and a few grinds of pepper. Add the bratwursts, two per baking sheet, and brush with oil. Roast, flipping everything halfway through, for 30 to 35 minutes. For the mustard sauce: In a small bowl, stir together the orange juice, Dijon mustard, parsley, honey, a pinch of salt and a few grinds of pepper. Chop the cabbage and transfer to a plate with the potatoes and bratwurst. Drizzle the mustard sauce over the top. Serve immediately. ","[Burgundy, Riesling, Pinot Grigio, Tempranillo]" 9063,"Double Chocolate Zucchini Muffins 1/2 cup mashed avocado (about 1 medium) 1/4 cup milk or non-dairy milk (60 milliliters) 2 tablespoons canola oil (30 milliliters) 1 egg 1/4 cup brown sugar (50 grams) 1/4 cup granulated sugar (50 grams) 1 teaspoon vanilla extract 1 1/4 cups grated zucchini (about 1 medium) 1 1/4 cups whole wheat pastry flour or all-purpose flour (165 grams) 1/2 cup cocoa powder (60 grams) 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon kosher salt 1/4 teaspoon ground cinnamon 1/2 cup mini semi-sweet chocolate chips (85 grams) Instructions: Preheat your oven to 350 degrees F (175 degrees C) and line or grease a regular muffin tin. Mix the mashed avocado, milk, oil, egg, sugars and vanilla until very smooth. Stir in the grated zucchini. Sift over the flour, cocoa powder, baking powder, baking soda, salt and cinnamon and mix just until combined. Divide the batter into the muffin tin and scatter the top of each with chocolate chips. Bake the muffins until they bounce back when touched or a skewer inserted into the center comes out clean, 20 to 23 minutes. Remove the muffins from the tin to cool completely. The muffins will keep at room temperature for up to 4 days or can be frozen for up to 3 months. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 9064,"Spicy Garlic Shrimp with Rum 2 1/2 pounds large raw shrimp, peeled and deveined, with tails left on 3/4 teaspoon salt, plus 1 teaspoon for breadcrumb mixture 3 dashes Tabasco 1/2 cup light rum Juice of 1 lime 1 tablespoon Worcestershire sauce 1 teaspoon ground cumin 4 tablespoons unsalted butter 1/2 cup Spanish olive oil 6 cloves garlic, finely chopped 1/2 teaspoon freshly ground black pepper 1/2 cup fine dry bread crumbs 1 lime, quartered 2 tablespoons finely chopped flatleaf parsley Instructions: Place the shrimp in a large glass or ceramic bowl and toss with the salt and Tabasco. In a small glass bowl, combine the rum, lime juice, Worcestershire, and cumin. Whisk together and pour the mixture over the shrimp. Toss the shrimp to coat them evenly, cover the bowl and refrigerate for at least 1 hour and preferably 2. Preheat a grill or broiler to high heat. In a small saucepan heat the butter and olive oil over low heat. When the mixture is hot and foamy, add the garlic and stir for 1 or 2 minutes, until the aroma of the garlic is released. Do not allow the garlic to burn. Remove 2 tablespoons of the marinade from the shrimp dish and add to the garlic mixture. Bring to a simmer and cook for 1 minute. Remove the shrimp from the marinade with a slotted spoon and discard the remaining marinade. Place the shrimp in a shallow ovenproof dish that will hold them all in one layer. Or, make a single layer of shrimp in the base of individual gratin dishes. Pour an equal amount of the garlic mixture over each, and sprinkle with the salt, pepper, and bread crumbs. Broil the shrimp about 4 inches from the heat source until golden and bubbling, about 8 minutes. Remove from the oven and let cool for 5 minutes, then squeeze a little lime juice over each and sprinkle with the parsley. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 9065,"Upside-Down Banana Split Cake 1 pint premium vanilla ice cream, softened slightly to a spreadable consistency 1 pint premium chocolate ice cream, softened slightly to a spreadable consistency
1 pint premium strawberry ice cream, softened slightly to a spreadable consistency Nonstick cooking spray, for the pans All-purpose flour, for dusting
3/4 cup sugar
3 ripe but firm bananas
3 cups all-purpose flour (see Cook's Note) 3 tablespoons baking powder
1 teaspoon kosher salt
1 3/4 cups sugar
1 cup vegetable oil
3 large eggs, at room temperature
2 teaspoons vanilla extract
2 cups buttermilk
Refrigerated canned whipped cream, for topping 10 to 12 maraschino cherries with stems
2 tablespoons finely chopped roasted peanuts
2 tablespoons colored sprinkles
Hot fudge and caramel sauce, for serving
Instructions: For the ice cream layer: Line a 9-inch round cake pan with two layers of plastic wrap, pressing into the sides and corners to smooth it out as much as possible and leaving an overhang so you can lift the ice cream out. Spread the vanilla ice cream in the prepared pan in an even layer using a small offset spatula or the back of a spoon, then freeze until solid, about 1 hour 30 minutes to 2 hours. Repeat with the chocolate and strawberry ice creams, spreading the layers on top of each other and freezing each layer until firm. (See Cook's Note.)
For the topping: Meanwhile, preheat the oven to 350 degrees F. Spray the sides of two 9-inch round cake pans with cooking spray and dust the sides lightly with flour. Line the bottoms with parchment paper rounds.
Combine the sugar and 1 1/2 tablespoons water in a medium skillet and stir until the mixture looks like wet sand. Cook over medium-high heat, gently swirling the pan occasionally but not stirring, until light amber, about 5 minutes. Pour the caramel syrup into the bottom of one of the prepared cake pans.
Peel and cut each of the bananas crosswise into 3 equal pieces. Cut each piece in half lengthwise. Arrange two banana pieces cut-side down in the pan with the caramel so they from an upside-down V. Continue making upside-down Vs with the banana pieces all the way across the pan. Fill in any empty spaces with the remaining banana pieces.
For the cake: Whisk together the flour, baking powder and salt in a medium bowl. Add the sugar and vegetable oil to the bowl of a stand mixer and beat to combine. Add the eggs one at a time, beating to incorporate after each addition, then beat in the vanilla until combined. With the mixer on low speed, alternate adding the flour and buttermilk in 3 parts each, scraping down the bowl as needed, then beat on medium-high for 1 full minute.
Divide the batter between the two prepared pans, covering the bananas evenly (use an offset spatula if needed). Bake until a toothpick inserted in the center comes out clean, 45 minutes to 1 hour (the plain cake will bake faster than the one with the topping, so check both). Let cool on a rack until cool enough to handle, about 25 minutes, then turn the cakes out onto racks to cool completely.
Place the plain cake layer on a cake pedestal or plate. Remove the ice cream from the freezer and lift it out of the pan using the plastic wrap. Invert the ice cream layer directly on the cake layer. Top with the second cake layer, bananas facing up. Decorate the top with whipped cream rosettes, then top with cherries and sprinkle with chopped peanuts and sprinkles. Serve immediately with hot fudge and caramel sauce.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 9066,"Grilled BBQ Bacon Shrimp 16 (10-inch) wooden skewers 2 tablespoons butter 1/2 cup finely chopped onions 1 small jalapeno, seeded and chopped 1/2 teaspoon cayenne pepper Salt and freshly ground black pepper 1 (1-inch) piece ginger, grated 1/2 cup dark brown sugar 1/4 cup orange juice 1 cup ketchup 16 colossal shrimp, shelled with tail on, deveined (about 1 1/4 pounds) 4 slices bacon Instructions: Preheat grill to medium. Soak skewers in water while preparing the BBQ sauce. In a medium saucepan melt butter and saute onions and jalapeno, until tender. Season with cayenne, and salt and pepper. Add ginger, brown sugar, orange juice and ketchup in that order making sure to blend each ingredient completely before adding the next ingredient. Let simmer until the edges begin to caramelize, about 15 minutes. Set aside and let cool. Once cool, remove half of the sauce and reserve for dipping. The other half is for brushing on the shrimp when grilling. Cut bacon in thirds. Thread each shrimp onto a skewer, starting from the tail end. Bend the shrimp as you thread it so it lies in 1 straight line on the skewer, removing its natural curve. Wrap the center of each shrimp with a piece of bacon. Brush with BBQ sauce and place skewers with bacon, seam side down, onto the grill. Cook over medium heat until bacon crisps and shrimp is cooked through, about 8 minutes. ","[Zinfandel, Cabernet Sauvignon, Merlot, Malbec]

" 9067,"Loaded Guac Hot Dogs 4 firm ripe avocados 3 tablespoons chopped fresh cilantro
1 tablespoon white vinegar
1 jalapeno, seeded, deveined and finely chopped
Juice of 1 lime
1/2 small white onion, minced
Kosher salt
8 hot dogs
8 hot dog buns
1 cup crumbled Cheddar-flavored ridged potato chips Instructions: Preheat a grill to medium-high heat. Coarsely mash the avocados in a medium bowl. Lightly mix in the cilantro, vinegar, jalapeno, lime juice and onion. Season the guacamole liberally with salt. Grill the hot dogs, turning ever few minutes so they get grill-marked on all sides, until heated through, about 8 minutes. Remove some of the insides of the hot dog buns and discard. Grill the buns for 2 to 3 minutes until toasted on the inside. Spread a small amount of the guacamole inside each hot dog bun. Put a hot dog on each bun. Top with more guacamole and crumbled chips. ","[Chardonnay, Sauvignon Blanc, Riesling, Zinfandel]" 9068,"Sesame Chicken Drumettes 1/3 cup teriyaki sauce 1 1/2 tablespoons dry sherry 1 1/2 tablespoons toasted sesame seeds 1 1/4 pounds chicken drumettes (about 12) 1 1/2 tablespoons barbecue sauce 1 1/2 tablespoons honey 1/4 teaspoon sesame oil Instructions: In a large resealable plastic bag, combine teriyaki sauce, sherry, and sesame seeds. Add chicken drumettes, turning to coat. Seal bag and refrigerate for at least 30 minutes, or up to 1 day. Preheat oven to 400 degrees F. Line a cookie sheet with foil. Using tongs, transfer drumettes to cookie sheet. Discard marinade. Bake until drumettes are golden brown, about 15 minutes. Mix barbecue sauce, honey, and sesame oil in a small bowl. Brush drumettes with half of sauce mixture and bake for 5 more minutes. Using clean tongs, turn drumettes over, brush other side with sauce mixture, and bake for 5 more minutes. Serve hot or at room temperature. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 9069,"Escoveitched Snapper 6 to 8 pieces (1 pound) snappers, scaled, cleaned, and gutted Salt Fresh ground pepper Juice of 2 limes 1/2 cup flour Oil for frying 4 medium onions 1 to 2 bonnet peppers, julienned 1 to 2 red peppers, julienned 1 cup water 1 cup white vinegar 1 tablespoon sugar Instructions: Rinse the fish with water and lime juice, and pat dry. Then, score the fish on both sides with a sharp knife. Salt and pepper the fish inside and outside. Lightly dust the fish with flour. Heat 1/2 inch of oil in a skillet. Fry the fish in one layer in batches until golden and crisp. Do not crowd the skillet. When all the fish are done, set aside. Pour off some of the oil leaving just enough to saute the onions until softened. Then add the bonnet and red peppers, and saute 1 minute more. Turn the onion mixture out over the fish. In the same skillet heat water, vinegar, and sugar and bring to a boil, then pour over the fish and onions. Let cool and refrigerate. ","[Chardonnay, Sauvignon Blanc, Riesling, Gavi]" 9070,"Bacon Cornbread 5 slices maple bacon 1/2 cup self-rising flour 3/4 cup fine cornmeal Pinch salt 1 egg, plus 1 egg white 1 (14-ounce) can creamed corn Instructions: Preheat the oven to 400 degrees F. Put a cast iron cornbread pan with 7 corn shaped or 8 wedge shaped baking divots in the oven to heat. Slowly cook the bacon in a large skillet over medium heat until crispy. Set bacon aside on a paper towel lined dish and allow rendered bacon fat to cool slightly. In a small mixing bowl, combine the flour, cornmeal and salt. In a larger bowl, whisk the eggs until frothy and add the creamed corn. Fold in the dry ingredients and combine until just mixed. Dice the cooked bacon and fold it into the batter. Pour the bacon fat into the hot iron pan and divide it evenly between the sections, discarding the excess. Divide the batter between the sections until full. Bake until golden in color, about 17 to 19 minutes. Allow the cornbread to cool slightly before serving. Enjoy! ","[Chardonnay, Sauvignon Blanc, Riesling, Zinfandel]" 9071,"Pork and Udon Noodle Salad 1 pound pork tenderloin, trimmed Kosher salt and freshly ground pepper 1/2 cup plus 1 teaspoon canned coconut milk 2 tablespoons plus 1 teaspoon fish sauce 2 tablespoons plus 1 teaspoon packed light brown sugar 2 tablespoons fresh lime juice, plus wedges for serving 2 teaspoons chili-garlic sauce 3 7-ounce packages fresh or frozen udon noodles 1 12-ounce Asian salad kit (dressing reserved for another use) 1 cup bean sprouts 1 cup fresh mint, torn 1 cup fresh basil, torn Instructions: Preheat the broiler. Line a rimmed baking sheet with foil. Season the pork with salt and pepper. Mix 1 teaspoon each coconut milk, fish sauce and brown sugar in a small bowl. Rub all over the pork, place on the prepared pan and broil until browned on top, about 7 minutes. Flip and broil until a thermometer inserted into the thickest part registers 145?, 5 to 8 minutes. Transfer to a cutting board and let rest, 10 minutes. Thinly slice the pork against the grain, then cut the slices into strips. Meanwhile, bring a large pot of water to a boil. Microwave the remaining 1/2 cup coconut milk in a microwave-safe bowl to melt any solids, about 30 seconds (do not boil). Stir in the lime juice, chili-garlic sauce and the remaining 2 tablespoons each fish sauce and brown sugar. Add the noodles to the boiling water; cook until tender but still chewy, about 30 seconds for fresh and 2 minutes for frozen. Drain and rinse under cold water to cool. Shake off any excess water. Toss the noodles, pork, vegetables from the salad kit, bean sprouts and half the coconut dressing in a large bowl; season with salt and pepper. Divide among plates and drizzle with the remaining dressing. Sprinkle with the crunchy toppings from the salad kit and top with the mint and basil; serve with lime wedges. ","[Chardonnay, Sauvignon Blanc, Riesling, GSM]

" 9072,"Chimichurri 8 garlic cloves 1/2 cup aji molida (red pepper puree) 2 teaspoon coarse salt 1 small bunch Italian parsley, picked 3 tablespoons white vinegar 3 tablespoons water 1 cup olive oil Instructions: In a mortar and pestle or food processor, add garlic, aji, and salt. If adding the parsley, add it now. Ground until very fine. Transfer to a serving container. Add vinegar, water and oil. Store in an air-tight container in the refrigerator.
","[Malbec, Torronts, Vermentino, Sauvignon Blanc]" 9073,"Mediterranean Pita Pockets 1 (8-ounce) container plain yogurt 2 tablespoons chopped fresh parsley leaves 1 tablespoon hot sauce 1/2 teaspoon ground cumin Salt and freshly ground black pepper 4 pita pockets 8 slices leftover beef brisket from Grilled Beef Brisket with Tangy Mop Sauce recipe 1 cup leftover Pickled Cucumber Salad from recipe Instructions: In a small bowl mix together the yogurt, parsley, hot sauce, cumin, and salt and pepper, to taste. Slice the top off of each pita pocket. Fill each pocket with 2 slices of brisket, a quarter of the pickled cucumbers and drizzle with the yogurt mixture. Arrange on a serving platter and serve. ","[Ros, Vermentino, Garnacha, Tempranillo]" 9074,"Westwood Retro Burger 1 pound ground beef (50/50 ratio with 11- to 13-percent fat content)
1 pound ground lamb
1/2 cup bourbon
2 ounces duck fat (cool, solid but squishable)
1 tablespoon whole grain Dijon mustard
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh thyme
Dash hot sauce
Dash balsamic vinegar
1 shallot, minced
Kosher salt and freshly ground black pepper Sesame buns
4 onions, halved
Olive oil, for brushing 1 pound bacon, diced
2 cups bourbon
8 ounces butter
Balsamic vinegar 2 tablespoons Dijon mustard
1 sprig fresh rosemary
Kosher salt Maple syrup Instructions: For the burger: Preheat the grill to medium heat. Get your wood chips smoking in the grill.
Gently combine the ground beef and lamb. Sprinkle the bourbon over the ground meat and let rest for 2 minutes. After the bourbon has soaked into the meat mixture, incorporate the duck fat, mustard, parsley, thyme, hot sauce, vinegar, shallots and some salt and pepper. Be careful not to over mix, particularly with the duck fat; the fat should be evenly distributed in small pieces the size of a pencil head. Form 4 patties loosely, just enough to hold their shape and not fall apart. Grill by placing the patties in a U formation on the grill (outside grills on high and center section off, or make a charcoal well). Cook to medium-rare, about 4 minutes per side. Allow to rest in a warm place. Toast the split buns on the grill while the smoke is building. For the marmalade: Brush the onion halves with olive oil and cook on the still-hot grill, until they are softened and the outside is charred. Once cool enough to handle, cut into thin strips and set aside. In a heavy saucepot over high heat, cook the diced bacon until crispy and rendered. Stir in the onion strips and bourbon and bring to a simmer. Simmer until the liquid is reduced by half, and then stir in the butter. Cover and simmer for 30 minutes. Season with some balsamic vinegar, the Dijon, rosemary and salt. Take the marmalade off the heat and finish with maple syrup. Reserve in a warm area to serve (may be done up to 2 days ahead). Place the burgers on the bottom buns, spoon over some marmalade (make sure to get plenty of sauce) and cap it.. If it's not dripping down your arm, you didn't get enough sauce on there?EAT IT FOOL, HURRY UP? ","[Chardonnay, Pinot Noir, Syrah, Zinfandel]

" 9075,"Punchy Peach Smoothie ? teaspoon ground cardamom, optional 2 large ripe peaches (1 pound), pitted and quartered 1 ripe banana, peeled 2 cups plain yogurt 4 ?-inch slices fresh ginger 1 tablespoon honey, plus more to taste Instructions: Puree the peaches, banana, yogurt, ginger, honey, and cardamom, if using, in a blender until smooth. Taste and add more honey if desired. Blend again until smooth. Refrigerate until cold. ","[Chardonnay, Riesling, Moscato, Sauvignon Blanc]" 9076,"Brasilian Deep Fried Fish Fritters: Bolinos de Bacalhau 2 pounds 3 ounces haddock fillets, skin on, scaled and pinboned 1/4 pint milk 2 bay leaves 2 pounds 3 ounces potatoes, peeled 1 big bunch fresh flat-leaf parsley, finely chopped 1 handful fresh mint, finely chopped 2 lemons, zested 2 eggs 1 red cl, finely chopped Sea salt and freshly ground black pepper 4 ounces plain all-purpose flour Sunflower oil, for deep-frying Lemons, to serve Instructions: Preheat the oven to 375 degrees F (190 degrees C.) Cook the haddock with the milk and bay leaves, in a tray covered with foil, for 15 minutes. Cook the potatoes in boiling salted water for about 15 minutes until soft. Drain them, then dry out in the pan on the heat and mash. Flake the cooked fish into a large bowl, picking out any bones. Add the mashed potato, finely chopped parsley and mint, lemon zest, eggs, cl and salt and pepper. Mix well, taste. Add more salt, if necessary. Flour your work surface, then take 1 tablespoon of the mix in your hands with a little flour and make into torpedo-shaped fritters, rolling in the flour. Rough and ready is good. Pour enough oil into a large heavy-bottomed saucepan to fill the pan about a 1/3 of the way up. Heat over a medium heat until a deep frying thermometer inserted into the oil reaches 360 degrees F. (If you don't have a thermometer, a cube of bread will brown in about 3 minutes.) Deep-fry the fritters for about 5 minutes until brown and crispy. Drain on kitchen towel, sprinkle with sea salt and serve on a large plate with lots of lemon halves. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 9077,"Lemon Pie 4 whole eggs 1 1/2 cups sugar 1 cup fresh lemon juice 1 cup heavy cream 2 pre-baked piecrusts Instructions: Preheat the oven to 350 degrees F. Whisk the eggs, sugar, lemon juice and heavy cream together in a bowl. Strain and skim any foam. Pour into prebaked pie shells, and bake for about 15 to 20 minutes, or until the filling just sets, and center jiggles. Cool completely. ","[Chardonnay, Sauvignon Blanc, Riesling]" 9078,"Stuffed Banana Peppers 1 pound hot ground Italian Sausage, roasted and chopped fine 1/2 cup Locatelli Romano cheesee 1/2 cup bread crumbs Salt and pepper to taste 1 large egg Olive oil to saute 4 banana peppers (Hungarian hots or mild as preferred) 1 cup marinara sauce, heated for service Wedge dry ricotta cheese Instructions: Mix sausage, cheese, breadcrumbs, salt and pepper, and egg together in mixing bowl. Season to taste. Adjust mixture with additional cheese and bread crumbs if too dry or moist - medium moisture for stuffing desired. Make a radial slice around the top of the banana pepper leaving the top intact. Pull back top and remove seeds if desired. Gently stuff mixture into peppers. Place olive oil in hot saute pan. Gently place peppers in the pan and fry each side until browned. Place marinara sauce in middle of plate. Arrange peppers on top of marinara and grate the dry ricotta cheese on top of the hot peppers. ","[Barolo, Barbaresco, Dolcetto, Valpolicella]" 9079,"Star Anise-Rubbed Grilled Shrimp 9 star anise 1 teaspoon coriander 1 tablespoon dried parsley flakes 2 teaspoons dried chives 1 teaspoon tobarashi (Japanese 7-spice) 2 teaspoons garlic powder 1 teaspoon salt 2 pounds (16 to 20 size) shrimp, deveined 6 tablespoons low-sodium soy sauce 6 tablespoons rice vinegar 2 tablespoons brown sugar 2 tablespoons lemon juice 2 tablespoons lime juice 2 teaspoons ginger juice from a jar of pickled ginger 2 teaspoons chopped fresh chives 1 tablespoon minced parsley leaves Instructions: Pulverize star anise, coriander, parsley flakes, dried chives, tobarashi, garlic powder, and salt with a mortar and pestle, in a spice mill, or with a coffee grinder dedicated to spices. Coat shrimp with rub, cover and refrigerate for 1 hour. Mix soy sauce, vinegar, brown sugar, lemon juice, lime juice, ginger juice, and chives and make sure brown sugar has dissolved. Add parsley and refrigerate. Heat grill. Skewer shrimp and grill them until they are pink and just turn opaque. Place in a nonreactive container and cover with Ponzu sauce. Chill for 2 hours before serving. ","[Sauvignon Blanc, Pinot Grigio, Vermentino, Albari?o]" 9080,"Jerk Pork Loin with Amy's Chorizo Fried Rice Jicama Slaw and Fresh Orange Syrup 4 pork loin chops, 1 1/2 inches thick 1/2 cup salt 1/2 cup sugar 8 cups water 1/4 cup cilantro leaves 1/2 cup flat leaf parsley leaves 1/2 bunch scallions 8 kaffir lime leaves 1/4 cup garlic cloves 1/4 cup chopped ginger 1/4 cup dried orange peel 1 tablespoon ground cinnamon 1/2 tablespoon five spice powder 1 teaspoon ground allspice 2 habenero chiles 1/2 cup hoisin sauce Juice of 2 limes 2 cups canola oil 1 tablespoon dried basil 1 1/2 tablespoons oregano 1 tablespoon ground cumin 1 tablespoon dried thyme 1 teaspoon cayenne 1 teaspoon ancho cl powder (another red cl would do) 2 tablespoons minced garlic 1 pound fatty ground pork, not the lean type Salt and black pepper to taste 1 pound chorizo, above recipe 6 cooked jasmine or bazmati rice 3 scallions, sliced 1/8-inch, separated, save green for garnish Canola oil to cook Salt and black pepper to taste 1 large jicama, peeled and julienned (about 2 cups) Juice of 1 lime 1 teaspoon sugar 1/4 cup cilantro leaves, chopped Salt and black pepper to taste Juice of 4 oranges 1 slice peeled ginger 1/2 cup canola oil Salt and black pepper to taste Instructions: For the brine: Place the pork in a shallow dish. In a bowl, combine salt, sugar and water until dissolved. Pour over pork (should be submerged). Cover and store in refrigerator overnight. Rinse the pork off and dry. For the marinade: In a food processor, puree cilantro, parsley, scallions, kaffir, garlic, ginger and orange peel. Add a little of the oil if necessary. Add the spices and chiles and puree. Add the hoisin and juice and while the machine is running, add the oil in a steady stream. Check for seasoning. It will not be very salty, since there is no added salt, but should be very fragrant with a little kick. Take out 2 tablespoons marinade and reserve. Marinate pork overnight. On a hot grill, cook pork, criss-crossing on both sides. Brush with the reserved 2 tablespoons of marinade during grilling. Total cooking time will be 12 to 14 minutes. For Amy's chorizo fried rice: In a dry skillet on medium heat, toast all the dry spices until fragrant. Let come to room temperature then mix with garlic and pork. Season with salt and pepper. Make sure to mix really well. Let stand for 2 hours in the refrigerator before using.
In a wok or large skillet, coat with oil and sear the chorizo over high heat. Break up the chorizo into small pieces and cook about 5 minutes until browned. Add the rice and scallion whites and heat through. Check for seasoning. For the slaw: In a bowl, combine all and check for seasoning. For the syrup: In a non-reactive pan, reduce juice and ginger by 80 percent until a syrup is achieved. Scrape into a blender and while running, drizzle in the oil. Season and check. Store in the refrigerator.
Plating: Place a mound of fried rice in the center of a plate and top with 1 pork chop. Top that with jicama and drizzle orange syrup on pork and plate. Garnish with scallion greens. ","[Cabernet Sauvignon, Pinot Noir, Tempranillo, Grenache Blanc]" 9081,"Chicken Tiffany 2 ounces cream cheese (or other cheese if desired) 1 teaspoon chopped garlic Salt and freshly ground black pepper 2 teaspoons chopped fresh basil leaves 2 teaspoons chopped fresh oregano leaves 1 (8-ounce) chicken breast 2 ounces butter, melted 2 ounces bearnaise sauce Flour, for dusting 1 egg 1 tablespoon milk Japanese bread crumbs (Panko), for breading Instructions: Preheat the oven to 350 degrees F. Mix together the filling ingredients and set aside. Remove the excess fat and rib meat on chicken breast. Lightly and evenly pound chicken breast to 3/8-inch thickness. Lay the breast flat on the table (shiny side down), and place filling on 1/2 of the breast. Fold the chicken in 1/2 and tuck in corners. In a bowl, beat together the egg and milk to make an egg wash. Lightly dust the chicken in flour and shake off excess flour. Dip chicken in egg mix, shaking off excess. Coat the chicken in Japanese bread crumbs. Place on a baking pan and lightly drizzle with butter. Bake until golden brown and the internal temperature of the chicken reaches 170 degrees F. Remove from the oven and place on serving dish. Top with bearnaise sauce. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 9082,"Red-Slaw Skins Potato Skins Red-Cabbage slaw Crumbled bacon red Potato skins Instructions: Toppings: Red-cabbage slaw and crumbled bacon on red potato skins How to Make Classic Potato Skins: Pierce 4 large russet potatoes with a fork. Bake directly on the oven rack at 350 degrees until tender, about 1 hour. Let cool, then quarter lengthwise and scoop out the flesh, leaving a 1/4-inch shell. Brush both sides with melted butter and season with salt and pepper. Bake, skin-side up, at 450 degrees until crisp, about 15 minutes. Add your favorite team toppings. (For cheesy skins, flip the baked shells over before topping, sprinkle with 1 cup grated cheddar cheese and bake an extra 5 minutes.) ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 9083,"Shrimp with Arugula Pesto Risotto 2 cups fresh arugula 1/2 cup parsley leaves 1/4 cup chopped onions 1 tablespoon lemon zest 1/2 cup white wine 1/2 cup olive oil 1 cup Arborio rice 1/2 ounce butter 2 1/2 cups chicken stock, hot Salt and pepper 1 pound shrimp, peeled and deveined 2 tablespoons olive oil Instructions: To make the pesto combine all of the ingredients into a food processor and blend until a paste is formed and set aside. Using a saucepot, combine the rice and the butter and mix well over medium heat. Cook it stirring until a roasted aroma develops. Add the liquid in several additions, stirring the rice frequently. Cook the risotto until the rice is al dente, and most of the liquid is absorbed, it should take about 20 minutes. The texture should be creamy. Add the pesto to the risotto and mix well. Cook another minute. Saute the shrimp in olive oil until pink and tails are curled, about 3 to 5 minutes. To serve, plate the risotto in the center of the plate and top with the shrimp. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 9084,"Kumquat Mojito 8 large Kumquats 6 whole mint leaves 1 lime 2 oz simple syrup 2 oz light rum soda water. Instructions: Preparation: Slice Kumquats into coin sized shapes, discard seeds, and put into mixing glass. Add mint leaves, simple syrup, lime wedges, and muddle ingredients. Fill glass with ice, add light rum, and fill with soda water. Stir and garnish with four (4) reserved kumquat slices. ","[Cava, Prosecco, Sauvignon Blanc, Ros]" 9085,"Nacho Layer Dip 1 cup leftover chili or canned refried beans 8 ounces cream cheese, softened 1 cup chopped tomato 1/2 cup coarsely chopped jalapenos 1/2 cup finely chopped red onion 1 cup shredded cheddar cheese 1/2 cup sliced scallions Instructions: Preheat oven to 375 degrees F. Spread chili or beans over bottom of baking dish. Spread softened cream cheese on top. Layer tomatoes, jalapenos, red onion and cheese. Bake for 20 minutes or until bubbly. Top with scallions and serve with chips ","[Chardonnay, Sauvignon Blanc, Riesling, Zinfandel]" 9086,"Summer Fruits 1 Bartlett pear, thinly sliced 1 red plum, seeded and quartered 1/2 lemon, thinly sliced 1 tablespoon fresh ginger, slivered 1 cup water 1 cup sugar 1 cup rice wine vinegar 1 sprig fresh mint Instructions: Place the pear, plum, lemon, and fresh ginger in a bowl. In a non-reactive saucepan, combine the water, sugar, and rice wine vinegar. Bring the liquid to a simmer and cook until sugar dissolves. Place the fruit mixture into a spring-top glass jar and add the sprig of mint to the fruit. Slowly pour the hot pickling liquid over the fruit, filling the jar to the top. Cool the pickles, then refrigerate for 2 days up to 1 week before serving. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 9087,"Better-Than-Boxed Chocolate Cake 3 cups/385 g all-purpose/plain flour 2 2/3 cups/530 g granulated sugar 1 cup/100 g cocoa powder, plus more for dusting 1 1/2 tsp baking soda/bicarbonate of soda 3/4 tsp baking powder 1/2 tsp fine sea salt 1 3/4 cups/420 ml warm water 1 cup/240 ml vegetable or grapeseed oil 4 tbsp/55 g melted butter, plus more for the pans 5 large eggs 1 tsp pure vanilla extract 1 1/2 cups/340 g unsalted butter, at room temperature 3 tbsp/45 ml agave nectar or honey 1/2 cup/50 g confectioners'/icing sugar 1 1/4 cup/120 g cocoa powder 1/4 cup/60 ml warm water 1/4 cup/60 ml cold heavy/double cream Instructions: Make the cake: Preheat the oven to 350 degrees F/180 C/gas 4. Lightly butter two 9-inch/23-cm round cake pans/tins. Line with parchment/baking paper. Butter the parchment/baking paper. Dust the inside of both pans with cocoa powder and knock against the side of the counter to settle a thin dusting of cocoa inside the pans; discard any extra cocoa. Whisk together the flour, sugar, cocoa, baking soda/bicarbonate of soda, baking powder, and salt together in the bowl of a stand mixer.
Add 1 cup/240 ml of the warm water, the oil, and melted butter and mix on medium speed until combined. Stop the mixer to scrape down the sides of the bowl and make sure all the ingredients are fully incorporated. Add the eggs, one at a time, mixing well between additions to incorporate and aerate the batter, which gives the cake a more even crumb. Add the remaining 3/4 cup/180 ml warm water and vanilla and beat until smooth and aerated, about 2 minutes. The batter will look loose and watery, about the consistency of heavy cream or hot fudge.
Divide evenly between the prepared pans and tap lightly on the counter to smooth the top. Bake until the cakes are evenly domed and spring back lightly when touched, about 40 minutes. Test the cakes with a toothpick inserted into the centers; if it comes out clean your cakes are done.
Remove the cakes from the oven and let cool on a wire rack until they are just warm to the touch, about 15 minutes. The cakes will pull away from the sides of the pans slightly as they cool. Flip the pans to unmold the cakes onto a rack to cool completely, 1 hour.
Make the frosting: Before you begin, check to make sure the butter is room temperature, just soft enough to press easily with your finger. Beat together the butter, agave, confectioners'/icing sugar, cocoa powder, and warm water with a stand mixer until light and creamy and evenly combined, about 2 minutes. Stop to scrape down the sides and make sure all the butter is fully combined. Add the cool cream and beat on medium-high until fluffy and creamy.
When the cakes are completely cooled, slice off the dome from one of the layers with a serrated knife so that you can stack the layers easily. Lay the trimmed cake layer on a cake stand or serving platter, trimmed-side up. Tear four sheets of parchment/baking paper or wax/greaseproof paper into long strips and tuck under the edges of the cake around all the sides (this will help to keep your serving platter clean as you frost). Scoop about one-third of the frosting onto the top of the cake. Using an offset spatula or the back of a spoon, spread the frosting evenly over the top of the cake and around the sides. Cover with the second cake layer, domed-side up, and press down slightly to flatten. Look down at the cake and slide the top cake layer until it lines up perfectly with the bottom layer. Add another one-third of the frosting to the top and spread evenly over the top. Spread the remaining one-third of the icing around the sides of the cake to create a smooth, even layer.
Make careless swirls of icing all over the top of the cake using the back of a large spoon. Serve immediately or store in a cool place until ready to serve.
If you plan to make ahead and refrigerate, note that the icing will set up in the fridge and will sweat slightly when it comes out. Remove from the fridge about 1 hour before serving to restore the frosting to its luscious, creamy state. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 9088,"Boardwalk Dog 1/2 cup ketchup 2 teaspoons red wine vinegar 1 canned chipotle pepper in adobo, finely chopped, plus 2 teaspoons adobo sauce 8 ounces tomatillos (about 3 medium), finely chopped 3 tablespoons fresh cilantro leaves, roughly chopped or torn 1 tablespoon lime juice (1 to 2 limes) 1 tablespoon red wine vinegar 1 teaspoon sugar 1/2 teaspoon kosher salt 2 cloves garlic, minced 1 jalapeno, seeds and ribs removed if desired, finely chopped 1/2 medium red onion, finely chopped 1 cup milk 2 tablespoons melted butter One 8.5-ounce box cornbread mix, such as Jiffy 1 egg Cooking spray, for greasing pan 6 all-beef hot dogs, grilled 1/2 cup tortilla chips, crushed 1/2 cup cotija cheese Instructions: For the chipotle ketchup: Pour the ketchup, vinegar, chipotles and adobo sauce directly into a food processor and run until pureed. For the tomatillo relish: Mix together the tomatillos, cilantro, lime juice, vinegar, sugar, salt, garlic, jalapenos and onions in a large mixing bowl until well combined. Cover and refrigerate for 1 hour to allow the flavors to marry. For the cornbread buns: Mix together the milk, butter, cornbread mix and egg in a medium bowl until combined, and then set aside to rest for 5 minutes. Heat a medium nonstick skillet or cast-iron griddle pan over medium-high heat. Spray with cooking spray and spread 1/3 cup of the batter into the heated skillet with the bottom of a spoon or measuring cup, making sure the cornbread bun will be big enough to fit the length of the hot dog. Cook the cornbread until you start to see the batter bubble on the top and brown around the edges, about 2 minutes, and then flip and cook until golden brown, about 1 minute longer. Repeat with the remaining batter. To serve, place a cornbread bun on a plate and top with the grilled hot dog, Chipotle Ketchup, Tomatillo Relish, crushed tortilla chips and cotija cheese. Repeat with the remaining hot dogs. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 9089,"Sauteed Green Beans 1 1/2 pounds green beans 2 cloves garlic, minced 2 tablesoons butter 1/2 cup of water Instructions: Trim ends of beans. In large skillet melt butter and add beans, garlic and water. Stir and cook quickly over high heat until tender. ","[Chardonnay, Sauvignon Blanc, Riesling]" 9090,"Gorgonzola Pasta with Spinach and Walnuts Kosher salt 12 ounces spaghetti 1/2 cup walnuts 2 tablespoons unsalted butter 5 ounces baby spinach (about 4 cups) 1 cup crumbled gorgonzola cheese (about 4 ounces) 1/4 cup grated Parmesan cheese Freshly ground pepper Instructions: Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs for al dente. Reserve 1 cup cooking water, then drain. Meanwhile, toast the walnuts in a large skillet over medium heat, shaking the pan occasionally, until golden brown, 3 to 5 minutes. Remove the walnuts to a cutting board (reserve the skillet) and let cool slightly, then very finely chop. In the last 2 minutes of cooking the pasta, add the butter to the skillet and melt over medium heat. Add the spinach, cover and cook until wilted, 1 to 2 minutes. Add the cooked pasta, gorgonzola, Parmesan, 1/2 teaspoon each salt and pepper and 1/2 cup of the reserved cooking water to the skillet. Toss until the cheese is melted and the pasta is evenly coated in the sauce. Add more pasta water as needed; season with salt. Divide the pasta among shallow bowls and top with the walnuts. Drizzle any remaining sauce in the skillet on top. ","[Barolo, Barbaresco, Chianti, Tempranillo]" 9091,"Beer-Based Bloody Marys 1/4 cup fresh lime juice 3 1/4 cups tomato-clam juice (recommended: Clamato*) see Cook's Note 3/4 teaspoon hot sauce, (recommended: Tabasco) Salt, for rimming the glasses 2 (12-ounce) cans beer Celery sticks, for garnish Instructions: In a pitcher, combine the lime juice, tomato-clam juice and hot sauce. Mix well and chill until ready to serve. Spread a small amount of salt into a shallow saucer. Moisten the rims of tall glasses and coat them in salt. Fill the glasses with ice and pour in the cocktail. Add the beer and garnish each glass with a celery stick. ","[IPA, Brown Ale, Stout, Hefeweizen]" 9092,"Oven-roasted Turkey Breast with Leeks and Cornbread Stuffing 4 whole leeks, white part only, roots trimmed and cut into rings 2 tablespoons unsalted butter 2 tablespoons extra-virgin olive oil Leaves from 2 fresh thyme sprigs Kosher salt and freshly ground black pepper 4 cups crumbled cornbread, store-bought 1 cup chicken stock 2 Boneless Turkey breasts Instructions: Preheat oven to 400 degrees F Fill a large bowl with water and add the leeks, swish around with your hands to get the sand out from in between the layers. In a large saute pan over medium heat, add 1 tablespoon each of butter and olive oil. Add the leeks, sprinkle with the thyme, salt and pepper and cook for about 10 minutes, turning every now and then, until the leeks are softened but not colored. Remove the leeks from heat to cool. In a large bowl combine the leeks, cornbread, and chicken stock and season with salt and pepper. Use a sharp, thin knife to cut down the length of the turkey cutting the breast parallel to the board, almost in half just stopping short of the outside edge. Open out the 2 halves as if you were opening a book. Now you've got a large piece of meat that will cook evenly and is thin enough to roll. Place 2 cups of the stuffing inside each of the breasts and then fold the turkey back over. Place the remaining stuffing in a small baking dish and cook alongside the turkey. Tie in 4 places with kitchen twine and season with salt and pepper. Heat the remaining tablespoon of butter and olive oil in a roasting pan over medium-high heat. Put the turkey in the roasting pan and sear all over. Transfer the pan to the oven and roast for about 25 minutes (internal temperature should reach 160 degrees F on an instant-read thermometer). Take the turkey out of the oven and let it rest for 5 to 10 minutes, then cut crosswise into slices. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, GSM]" 9093,"Candace Cameron Bure's Oatmeal Chocolate Chip Cherry Cookies 2 1/4 cups whole wheat flour 1 teaspoon baking soda 1 teaspoon salt 1 cup (2 sticks) unsalted butter 3/4 cup brown sugar 3/4 cup granulated sugar 1 teaspoon vanilla extract 1/3 cup egg whites or 2 whole eggs 1 1/2 cup old-fashioned oatmeal (not quick cook) 1 cup dried, pitted tart cherries (not Bing cherries) 1 cup chocolate chips Instructions: Preheat the oven to 375 degrees F. Combine the flour, baking soda and salt in a small bowl. Beat the butter, brown sugar, granulated sugar and vanilla extract in a large mixer bowl until creamy. Add the eggs. Gradually beat in the flour mixture. Add the oatmeal, cherries and chocolate chips to your desired consistency and liking, and mix. Drop by a rounded tablespoon onto ungreased baking sheets. Bake until golden brown, 18 to 20 minutes. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. ","[Chardonnay, Riesling, Pinot Grigio, Sparkling wine]" 9094,"Watermelon Slices With Lime-Honey Syrup 1/2 cup freshly squeezed lime juice 1/2 cup honey 1 ripe watermelon, cut in 1/2, and halved again Mint sprigs, for garnish Instructions: Place lime juice and honey in a saucepan and heat on the grates of a hot grill or side burners. Bring to a boil and let boil for 2 minutes. Remove from the heat and chill. Place watermelon slices on a large platter and drizzle with the lime syrup and garnish with mint. ","[Verdicto, Sauvignon Blanc, Pinot Grigio, Moscato]" 9095,"Spaghetti Midwestern 1 tablespoon olive oil One16-ounce T-bone steak, excess fat trimmed and reserved One 15-ounce can corn One 15-ounce pinto beans, with liquid Salt and freshly ground black pepper 2 cloves garlic, chopped Pinch nutmeg 2 tablespoons sour cream 4 ounces spaghetti 1 tablespoon chopped fresh chives Lime wedges, for garnish Instructions: Heat the olive oil in a large skillet over medium heat. Add the fat trimmings. When the fat is melted, add the corn and saute until browned. Stir in the pinto beans and liquid and simmer, 8 minutes.
Preheat a grill over high heat. Sprinkle the steak with salt and pepper and the garlic. Grill the steak for 5 minutes on each side. Let rest.
Blend the nutmeg with the sour cream and salt and pepper to taste.
Boil the spaghetti in salted water. Drain and set aside.
Plate the spaghetti topped with the corn and pinto beans and the whole steak. Top with the flavored sour cream and garnish with chives and lime wedges. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 9096,"Country Pork and Peppercorn Burgers 1 tablespoon whole black peppercorns 2 pounds ground pork 3 cloves garlic, grated or minced 1 teaspoon ground thyme Salt 2 tablespoons extra-virgin olive oil Thick cut white bread, lightly toasted or brioche rolls the size of burger buns split and lightly toasted 8 leaves red or green leaf lettuce 8 baby gherkin pickles, thinly sliced lengthwise 2 large shallots, thinly sliced into rings 1/4 cup whole berry cranberry sauce 1/4 cup grainy mustard Instructions: Place peppercorns in plastic food storage bag to contain and crack them with mallet or small pan to a very coarse grind. Combine peppercorns with pork, garlic, thyme and some salt. Make 4 thick patties, thinner at the center for even cooking. Heat the extra-virgin olive oil over medium-high heat. Cook 6 minutes on each side. Set burgers on bread slices or bun bottoms. Top with lettuce, sliced gherkins and sliced shallots. Combine the cranberry sauce with the mustard and slather on bun tops. Place the tops on the burgers and serve. ","[Rhone Blends, Pinot Noir, Chianti, Tempranillo]" 9097,"Crispy Bacon Wrapped Dates with Lemon-Basil Crema 2 tablespoons sour cream, room temperature 1 tablespoon mascarpone, room temperature
1 teaspoon lemon zest 2 tablespoons lemon juice
3 tablespoons chopped fresh basil
1/4 teaspoon kosher salt
12 Medjool dates 2 links hot Italian sausage, casings removed 6 slices bacon (about 4 ounces), cut crosswise in half Instructions: For the crema: Whisk together the sour cream, mascarpone, lemon zest, lemon juice, basil and salt. Cover, and refrigerate for at least 1 hour to let the flavors marry. For the dates: Preheat the oven to 400 degrees F. Make a small lengthwise slit down the center of each date. Remove the pits and open the dates slightly; make sure they stay intact. Stuff each date with 1 teaspoon of the sausage. Close the dates up and around the sausage?they won't close completely?leaving some of the sausage exposed. Wrap each date in a piece of bacon and place on a baking sheet. Bake for 8 minutes. Flip the dates, and bake until the bacon is crisp, another 8 to 10 minutes. Serve warm, with the crema on the side. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]" 9098,"Nuoc Cham (Fish Dipping Sauce) 5 tablespoons sugar 3 tablespoons water 1/3 cup fish sauce 1/2 cup lime or lemon juice (about 3 limes or 2 lemons) 1 large clove garlic, crushed, peeled and sliced or minced 1 or more bird's eye or Thai chilies, seeded, and sliced or minced 1 shallot, peeled, thinly sliced, rinsed and drained (optional) Instructions: Whisk together the sugar, water, fish sauce and lime or lemon juice in a bowl until the sugar is completely dissolved. Add the garlic, chili and shallot (if using), and let stand for 30 minutes before serving. ","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]" 9099,"Piadine Sandwiches with Homemade Piadine Dough 1 (1/4-ounce) envelope active dry yeast (2 1/4 teaspoons) 1 cup warm water (110 degrees F) 3 to 3 1/2 cups all-purpose flour 2 tablespoons olive oil 1 teaspoon salt Extra-virgin olive oil 1 bunch fresh arugula, tough stems removed, rinsed and spun dry 1/2 pound bresaola, thinly sliced 1/4 pound Parmesan, shaved Freshly ground black pepper Balsamic vinegar 8 ounces baby spinach, stems removed, rinsed, and spun dry 1 pound caramelized yellow onions 1/2 pound Gorgonzola or other mild creamy blue cheese, crumbled Chopped toasted walnuts Extra-virgin olive oil Instructions: Dough: To make the dough, in a bowl, stir together the yeast, water and 2 tablespoons of the flour. Let stand until foamy, about 5 minutes. Add 3 cups of flour, the oil, and salt, and stir with a heavy wooden spoon to make a dough. Turn out onto a lightly floured surface and knead until smooth, adding more flour as needed to make a soft but still slightly moist dough. Shape into a ball, flatten slightly, dust with flour and cover with clean kitchen towel to rise until nearly doubled in size, about 45 minutes. Punch the dough down, knead, and cut into 6 equal pieces. Roll out each 1 to a circle about 1/4-inch thick, 6 to 8 inches in diameter. Heat a griddle or cast iron pan (or grill) over high heat. Prick the dough with a fork and cook on the griddle until golden, 2 to 3 minutes per side. Remove, brush lightly with the extra-virgin olive oil and repeat with the remaining dough. To serve, pile the toppings of choice into the center of each warm grilled round. Roll the bread around the toppings of choice and serve immediately. Bresaola and Arugula: Divide the arugula leaves, bresaola, and Parmesan among piadine rounds. Top with a sprinkling of pepper and drizzle with balsamic vinegar. Onion and Gorgonzola: Divide the spinach, onions, and cheese among piadine rounds. Top with a sprinkling of walnuts and drizzle lightly with oil. ","[Chardonnay, Pinot Grigio, Vermentino, Sauvignon Blanc]

" 9100,"Hazelnut and Chocolate Pie with Vanilla Whipped Cream 8 ounces semi-sweet chocolate chips 1 cup hazelnuts, skinned and toasted 1/4 cup all-purpose flour, plus more to dust the pie dish 3/4 cup sugar 1/4 cup hot water 4 eggs 1 stick butter, cut into 3/4-inch pieces, at room temperature, plus more to grease the pie dish 2 teaspoons vanilla extract 1/2 teaspoon ground cinnamon 1 cup heavy whipping cream 2 tablespoons powdered sugar 2 teaspoons vanilla extract 1/4 teaspoon ground cinnamon Instructions: Position an oven rack in the lower 1/3 of the oven and preheat to 350 degrees F. Put 1/2 of the chocolate chips, hazelnuts, and flour in the bowl of a food processor. Pulse until the hazelnuts are coarsely chopped. Pour the hazelnut mixture into a small bowl and set aside. Combine remaining chocolate chips and sugar in the food processor. Blend until the mixture is finely ground. With the machine running, gradually add the hot water until the chocolate is melted and mixture is smooth. Add the eggs, butter, vanilla and cinnamon. Pulse until mixture is blended. Return the hazelnut mixture to the food processor and pulse to incorporate. Pour the mixture into a buttered and floured 9-inch pie dish. Bake for 35 minutes. Place the pie on a cooling rack and cool for 1 hour. (Top may crack during cooling.) Refrigerate for 2 hours. (Pie can be made 1 day in advance and stored in the refrigerator). Allow the pie to return to room temperature for 30 minutes before serving. In a large mixing bowl, beat the cream until it forms soft peaks. Add the powdered sugar, vanilla, and cinnamon. Continue to beat until cream holds stiff peaks. To serve: Cut the pie into slices and dollop with the Vanilla Cream. ","[Chardonnay, Pinot Grigio, Riesling, Sparkling Brut]

" 9101,"Swineapple 1 large ripe whole pineapple 1 pound BBQ pork ribs, meat removed from the bones 12 slices thick-cut bacon (see Cook's Note) Instructions: Prepare a grill for medium indirect heat: For a gas grill (with 3 or more burners), turn all the burners to medium-high heat; after about 15 minutes turn off one of the middle burners and turn the remaining burners down to medium. For a charcoal grill, bank one chimney starter-full of lit and ashed-over charcoal briquettes to one side of the grill. Set up a drip pan on the other side to avoid flare-ups. (Be sure to consult the grill manufacturer's guide for best results.) Slice off the top and bottom of the pineapple with a sharp knife and set the pieces aside. Remove the peel from the pineapple, cutting it off in strips. Using a paring knife, carefully hollow out the pineapple to a 3/4-inch-thick shell. Stuff the pineapple with the ribs. Place the top and bottom pieces back on the pineapple and secure them in place with 4 long bamboo skewers. Place a large piece of parchment on your work surface. Arrange 6 slices bacon horizontally on the parchment. The edges of the slices should touch but not overlap. Working with the remaining 6 slices, weave the bacon in an over-under pattern by lifting alternating slices of the horizontal bacon and vertically placing a slice of bacon over or under as needed to create a woven lattice design. Wrap the bacon lattice around the pineapple and secure it in place with 8 long bamboo skewers. Trim the protruding skewer tips down to 1/2 inch lengths with kitchen shears. Put the swineapple on the grill over the drip pan with the bacon seam-side down. Cover the grill and cook until the bacon is crispy and golden brown and the meat is hot in the center, about 1 hour. Transfer to a cutting board. Remove the skewers and slice the pineapple into rings for serving. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]" 9102,"Panelle with Ricotta and Oil-Cured Black Olives 1 1/2 cups chickpea flour Kosher salt 1/2 cup canned chickpeas, drained and coarsely mashed Vegetable oil, for frying 1/4 cup chopped flat-leaf parsley, plus more parsley leaves for serving 1 cup fresh ricotta 1/4 cup oil-cured black olives, coarsely chopped Instructions: Whisk the chickpea flour and 2 teaspoons salt together with 2 cups water in a medium saucepan over medium-high heat and cook until the mixture thickens, pulls away from the side of the pan and is a thick paste consistency, about 4 minutes. Stir in the chickpeas. Spoon leveled tablespoons of the mixture onto a parchment-lined baking sheet and flatten to 1-inch wide rounds about 1/3-inch thick. Cover and chill for at least 30 minutes. The recipe can be prepared up to this point and chilled overnight. Fill a small skillet with 1 inch of oil and heat to 375 degrees F. Fry the fritters until golden, about 2 minutes per side. Transfer to a paper-towel-lined plate to drain. Stir the parsley into the ricotta, then dollop onto warm or room temperature fritters. Top with the chopped olives, 1 small parsley leaf and a sprinkle of salt.
","[Prosecco, Vermentino, Sauvignon Blanc, Grner Veltliner]

" 9103,"Yukon Gold Potato Salad with Dill 2 pounds small Yukon gold potatoes 2 large eggs Kosher salt 1/2 bunch sliced scallions, white and green parts 2 tablespoons drained capers 2 cups mayonnaise 1/4 cup Dijon mustard 1/4 cup finely chopped dill pickles with 1/4 cup juice, about 2 pickles 1/2 small red onion, chopped 2 tablespoons chopped fresh flat-leaf parsley 1/2 bunch dill, chopped 1/2 lemon, juiced Freshly ground black pepper Extra-virgin olive oil, for drizzling Instructions: Put the potatoes and eggs into a big saucepan of cold salted water. Bring to a simmer. After 12 minutes remove the eggs with a slotted spoon and let cool. Continue cooking the potatoes until a paring knife poked into them goes in without resistance, about 3 minutes longer. Drain the potatoes in a colander and let them cool. Reserve some scallion greens and capers for garnish. Meanwhile, stir together the mayonnaise, mustard, pickles and their juice, onion, remaining scallions and capers, parsley, and lemon juice in a bowl large enough to hold the potatoes. Peel the cool eggs and grate them into the bowl. Stick a fork into the potatoes and lift them 1 at a time out of the colander. Break up the potatoes by hand into rough chunks, add them to the bowl and toss to coat with the dressing. Season, to taste, with salt and pepper. Drizzle with a little olive oil before serving. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 9104,"Cornflake Mozzarella Sticks 2 cups cornflakes 1 cup all-purpose flour Kosher salt and freshly ground black pepper 2 large eggs, beaten 4 sticks mozzarella string cheese Instructions: Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper. While the cornflakes are still in the bag, smash them with a pan or measuring cup until they are the consistency of breadcrumbs. Set up a breading station: put the flour in one bowl and season with the salt and pepper; put the eggs in another. Put the bag of cereal crumbs on the side. Cut the string cheese in half crosswise so they are the length of regular mozzarella sticks. Dip each piece in the flour to coat, shake off the excess, drop in the eggs and then drop in the bag of cornflake crumbs and shake to coat. Drop the coated cheese back in the egg and then cover with another layer of cornflakes. Place on the prepared baking sheet. Bake the sticks until the cheese melts, 5 to 7 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 9105,"Apricot Tart 15 apricots 6 puff pastry disks 1/2 cup cinnamon sugar 1/2 cup apricot glaze 1/2 cup toasted almonds Instructions: Cut apricots in half and remove pits. Place 5 apricot halves on each disk. Sprinkle with cinnamon sugar and bake in a 350 degree F oven for 15 minutes or until pastry is golden brown. Melt glaze and brush over tarts. Sprinkle almonds around the edges of the tarts. ","[Chardonnay, Riesling, Gewrztraminer]" 9106,"Vanilla Whoopie Pies with Marshmallow Filling Cooking spray 2 3/4 cups all-purpose flour 1 teaspoon baking soda 3/4 teaspoon baking powder 3/4 teaspoon fine salt 1 1/3 cups granulated sugar 1 stick (8 tablespoons) unsalted butter, at room temperature 2 teaspoons pure vanilla extract 1 large egg 2/3 cup well-shaken buttermilk 1/2 teaspoon fine salt 4 large egg whites 1 cup granulated sugar 1 cup light corn syrup 1 teaspoon pure vanilla extract Instructions: For the cookies: Line 2 baking sheets with parchment paper and lightly coat with cooking spray. Whisk together the flour, baking soda, baking powder and salt in a medium bowl. Beat together the granulated sugar, butter and vanilla in a large bowl with an electric mixer on medium-high speed until light and fluffy. Add the egg and beat until combined. Reduce the speed to low and add the flour mixture in 3 batches, alternating with the buttermilk in 2 batches, beating after each addition until just combined. Scoop 2-tablespoon mounds of batter onto the baking sheets about 2 inches apart. Moisten your fingers and gently form each mound into a round and slightly smooth the top. Refrigerate until firm, about 30 minutes. Preheat the oven to 400 degrees F. Bake, rotating the trays halfway through, until the tops of the cookies bounce back when gently touched, 10 to 12 minutes. Cool on the baking sheets 5 minutes, then transfer to a rack to cool completely. For the marshmallow filling: Put the salt and egg whites in the bowl of an electric mixer fitted with the whisk attachment. Beat on medium speed until foamy. On high speed, gradually add 1/4 cup of the granulated sugar and beat until stiff and shiny. Meanwhile, combine the corn syrup, 1/2 cup water and the remaining 3/4 cup sugar in a medium saucepan and bring to a boil over medium-high heat. Cook until the mixture reaches the firm-ball stage, about 245 degrees F on a candy thermometer. Turn on the mixer to medium speed. Slowly pour the hot syrup into the egg whites, then beat on high until the mixture is thick, fluffy and cool, 5 to 7 minutes. Beat in the vanilla. Let cool completely. To assemble the whoopie pies, flip half of the cookies over on a work surface and spread them with the filling. Top each with another cookie, bottom facing in, to make a sandwich.
","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]

" 9107,"Poppy Seed and Lemon Angel Food Cake 1 cup cake flour 1 1/2 cups superfine sugar 12 large egg whites, room temperature
Zest of 1 lemon plus 4 tablespoons juice 1 teaspoon cream of tartar
1/4 teaspoon almond extract
Pinch kosher salt
1 tablespoon poppy seeds
2 cups confectioners' sugar
Instructions: Preheat the oven to 350 degrees F. Sift the cake flour with 3/4 cup superfine sugar; set aside. Put the egg whites, 2 teaspoons lemon juice, the cream of tartar, almond extract and salt in the bowl of a stand mixer fitted with a whisk attachment. Whip on medium speed until frothy. Increase the speed to high, slowly add the remaining 3/4 cup sugar and beat until stiff peaks form. Remove the bowl from the mixer and sift the cake flour mixture over the whites. Add the poppy seeds and use a rubber spatula to fold in the flour and poppy seeds until completely combined. Pour the batter into an ungreased 10-inch angel food cake tube pan and bake until golden brown, about 30 minutes. Invert the pan and cool for 1 hour, then remove from the pan and turn upright onto a serving plate. Whisk the lemon zest and the remaining 3 tablespoons lemon juice with the confectioners' sugar and just enough water to make a smooth, pourable glaze. Pour the glaze over the cooled cake. Let the glaze set for 1 hour before serving. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 9108,"Pulled Pork Sandwich with BBQ Sauce and Coleslaw 1 1/2 cups ketchup 1/2 cup yellow mustard
1/2 cup packed dark brown sugar
3 medium garlic cloves, finely chopped
3 tablespoons cider vinegar
3 tablespoons Worcestershire sauce
2 tablespoons Cajun seasoning 1 yellow onion, thinly sliced 4 medium cloves garlic, crushed
2 cup chicken stock or low-sodium chicken broth
3 tablespoons Cajun seasoning 1 tablespoon packed dark brown sugar
One 4 1/2- to 5-pound boneless or bone-in pork shoulder (also known as pork
butt), twine or netting removed
1/2 head green cabbage, finely shredded 1/2 head red cabbage, finely shredded 2 large carrots, finely shredded
1/2 red onion, finely sliced
3/4 cup mayonnaise
3 tablespoons cider vinegar
2 tablespoons sugar
Salt and freshly ground black pepper
15 soft hamburger buns Instructions: For the BBQ sauce: Combine the ketchup, mustard, brown sugar, garlic, cider vinegar, Worcestershire, Cajun seasoning and 1/2 cup water in a small saucepan over medium heat. Bring to a boil, stirring until ingredients are completely incorporated. Reduce the heat to low and simmer gently until the flavors have melded and sauce has thickened enough to coat the back of a spoon, 30 to 40 minutes. Remove from the heat and let cool to room temperature. If not using right away, cover and refrigerate for up to 2 weeks. For the pulled pork: Preheat the oven to 275 degrees F. Spread out the onions and garlic in an even layer in a roasting pan and pour in the chicken stock. Combine the Cajun seasoning and brown sugar in a small bowl. Pat the pork shoulder dry with paper towels and then rub all over with the spice mixture. Set the pork on top of the onions and garlic and cover the roasting pan with foil. Transfer to the oven and cook until the pork is fork tender, 6 to 8 hours. Remove the pork to a cutting board to cool. Strain the cooking liquid through a fine-mesh sieve and reserve. If the pork has a bone, remove and discard it. With two forks, shred the meat into bite-size pieces, discarding any large pieces of fat. Return the shredded meat to the roasting pan. Add 2 cups of the BBQ sauce and a bit of the reserved cooking liquid if too dry. For the coleslaw: Combine the red and green cabbage, carrots and red onions in a large bowl. Whisk together the mayonnaise, cider vinegar, sugar, and some salt and pepper in a medium bowl, and then add to the cabbage mixture. Mix well to combine. Taste for seasoning; adjust with more salt, pepper or sugar as needed. Serve the pulled pork on buns topped with coleslaw. ","[Chardonnay, Zinfandel, Merlot, Tempranillo]" 9109,"Pizza Pizzas 2 tablespoons sugar 1 tablespoon kosher salt* 1 tablespoon pure olive oil 3/4 cup warm water 2 cups bread flour (for bread machines) 1 teaspoon instant yeast 2 teaspoons olive oil Olive oil, for the pizza crust Flour, for dusting the pizza peel 1 1/2 ounces pizza sauce 1/2 teaspoon each chopped fresh herbs such as thyme, oregano, red pepper flakes, for example A combination of 3 grated cheeses such as mozzarella, Monterey Jack, and provolone Instructions: Place the sugar, salt, olive oil, water, 1 cup of flour, yeast, and remaining cup of flour into a standing mixer's work bowl. Using the paddle attachment, start the mixer on low and mix until the dough just comes together, forming a ball. Lube the hook attachment with cooking spray. Attach the hook to the mixer and knead for 15 minutes on medium speed. Tear off a small piece of dough and flatten into a disc. Stretch the dough until thin. Hold it up to the light and look to see if the baker's windowpane, or taut membrane, has formed. If the dough tears before it forms, knead the dough for an additional 5 to 10 minutes. Roll the pizza dough into a smooth ball on the countertop. Place into a stainless steel or glass bowl. Add 2 teaspoons of olive oil to the bowl and toss to coat. Cover with plastic wrap and refrigerate for 18 to 24 hours. Place the pizza stone or tile onto the bottom of a cold oven and turn the oven to its highest temperature, about 500 degrees F. If the oven has coils on the oven floor, place the tile onto the lowest rack of the oven. Split the pizza dough into 2 equal parts using a knife or a dough scraper. Flatten into a disk onto the countertop and then fold the dough into a ball. Wet hands barely with water and rub them onto the countertop to dampen the surface. Roll the dough on the surface until it tightens. Cover one ball with a tea towel and rest for 30 minutes. Repeat the steps with the other piece of dough. If not baking the remaining pizza immediately, spray the inside of a ziptop bag with cooking spray and place the dough ball into the bag. Refrigerate for up to 6 days. Sprinkle the flour onto the peel and place the dough onto the peel. Using your hands, form a lip around the edges of the pizza. Stretch the dough into a round disc, rotating after each stretch. Toss the dough in the air if you dare. Shake the pizza on the peel to be sure that it will slide onto the pizza stone or tile. (Dress and bake the pizza immediately for a crisp crust or rest the dough for 30 minutes if you want a chewy texture.) Brush the rim of the pizza with olive oil. Spread the pizza sauce evenly onto the pizza. Sprinkle the herbs onto the pizza and top with the cheese. Slide the pizza onto the tile and bake for 7 minutes, or until bubbly and golden brown. Rest for 3 minutes before slicing. *This recipe's been on the web for some time now and although most of the reactions have been darned positive, some of you have commented that the dough was way too salty. At first we chalked this up to personal preference; some folks are just not as sensitive as others to this basic flavor. And of course salty toppings would definitley change the dynamic. Still, we didn't want to leave it at that. We went back to the lab and found that the flake size of kosher salt differs quite a bit from brand to brand. This could easily result in a too salty crust. So unless you've had success with the recipe in the past, we suggest you cut the salt by one teaspoon, from a tablespoon to two teaspoons. So that the yeast doesn't go crazy, you should also cut back on the sugar by half a teaspoon. Thanks, AB ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 9110,"Beef Tenderloin Tournedos with Herby Matchstick Frites 1 tablespoon olive oil Six 2 1/2-ounce medallions beef tenderloin
Kosher salt and freshly ground black pepper
15 button mushrooms, halved
3 tablespoons pickled green peppercorns
2 shallots, diced
1/2 cup cognac
6 fat sauce spoons demi-glace 3 teaspoons Dijon mustard
Juice of 1 lemon 3/4 cup heavy cream, plus more as needed
3 tablespoons butter, cubed
Finely chopped fresh parsley, for garnish Vegetable oil, for frying 3 russet potatoes 1/2 bunch fresh rosemary 1/2 bunch fresh sage 1/2 bunch fresh thyme 2 cloves garlic, smashed Salt
Instructions: For the tournedos: Heat 1 tablespoon olive oil in a medium pan over medium-high heat. Sprinkle the beef medallions on both sides with salt and black pepper. When the pan is hot, add the medallions and sear on both sides, cooking until the desired temperature is reached. Remove from the pan and let rest. Reduce the heat under the pan to medium. Add the mushrooms, cut side down, and the green peppercorns and shallots. Cook, stirring occasionally, until mushrooms begin to brown and the shallots become translucent, about 5 minutes. Remove the pan from the heat and add the cognac. Replace the pan to the burner, and carefully tip to flamb. (If you don't wish to flamb, just bring the sauce to a boil and reduce to a simmer.) Once the flame has burned out, add the demi-glace, mustard and lemon juice. Cook, stirring, for a few minutes. Stir in the cream and reduce until the sauce is thick and rich in color, 3 to 5 minutes. Add the beef medallions to the sauce, spooning sauce over so they are submerged. Remove the pan from the heat; stir in the butter and add some parsley. Keep warm. For the matchstick frites: Heat 3 inches of vegetable oil in a Dutch oven to 365 degrees F. Add the rosemary, sage, thyme and garlic and fry until the herbs are crispy. Remove to a paper towel-lined plate to drain. Using a mandoline, cut the potatoes into matchsticks and place in a large bowl of ice water to remove any starch. Let soak for a few minutes, then rinse under cold water until the water runs clear. Drain the matchsticks and pat dry with a kitchen towel to remove as much water as possible. Fry the matchsticks in small batches until crispy and golden, 2 to 3 minutes. Drain on a paper towel-lined baking sheet and sprinkle immediately with salt to taste. Transfer the frites to a large bowl and toss with the crispy herbs and more salt to taste. Serve the tournedos with the frites.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 9111,"Roasted Tomatoes 12 vine-ripe tomatoes, halved or quartered depending on their size, seeds removed 1/4 cup good olive oil 1 1/2 teaspoons kosher salt 1/2 teaspoon freshly ground black pepper Instructions: Preheat the oven to 450 degrees F. Arrange the tomatoes in a single layer on a sheet pan, drizzle with the olive oil and sprinkle with salt and pepper. Roast for 25 to 30 minutes, until tender. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc]" 9112,"Mango Tango Dip Mission? Extra Thin Chips 1 cup canned Black Beans, drained ? cup jarred Mangoes, chopped small 2 tablespoons Mango juice from jar 2 tablespoons Red Onion, finely chopped 2 teaspoons Ground Cumin 1 tablespoon Fresh Cilantro, chopped 2 teaspoons Lime Juice Instructions: 1.Mash black beans, to a smaller size/paste, with a potato masher or use tines of a fork. 2.Add mangoes, mango juice, onion, cumin, cilantro and lime juice; combine evenly. 3.Serve cold with Mission? chips. ","[Sauvignon Blanc, Pinot Grigio, Vermentino, Ros]" 9113,"Zach's Alotta Southwestern Enchiladas 2 pounds tri-tip steak, cut into large chunks 1 cup water 1/4 cup anejo tequila 1 clove garlic, minced 1 serrano cl, diced Kosher salt and freshly ground black pepper 5 (7-ounce) cans tomatillo sauce 1 1/2 cups tomato sauce 1 pound pepper Jack cheese, grated 3 (15 1/2-ounce) cans black beans 1 (7-ounce) can diced chiles 2 dozen flour tortillas Instructions: One day ahead, make the steak: In a slow cooker, combine the steak, water, tequila, garlic, and 1 serrano cl. Season with salt and pepper, to taste, and cook, on low, until very tender, about 12 hours or overnight. Shred the steak. Make the enchiladas: Preheat oven to 350 degrees F. Combine the tomatillo and tomato sauces in a saucepan over medium heat and cook, stirring, until hot. Stir in 1/4 cup of the cheese. Heat the black beans in another saucepan. Combine little of the sauce, a bit of the black beans, a smidgen of the cheese, small morsels of the steak, and hints of the diced canned chiles in each tortilla and roll, keeping the ends untucked. Arrange the rolls in the pans and pour the remaining sauce over the top. Sprinkle with the remaining cheese and remaining chiles. Cover the pans with foil and bake for 15 minutes. Serve immediately. ","[Malbec, Syrah, Tempranillo, Garnacha]" 9114,"Jeanette's Famous Broccoli and Crouton Casserole, Rachaelmagized 4 tablespoons EVOO 4 tablespoons butter 6 cloves garlic, finely chopped 2 tablespoons fresh thyme, finely chopped 3 to 4 tablespoons finely chopped parsley Black pepper About 6 cups cubed stale white bread, such as Amy's, enough to fill a large casserole dish 1 1/2 cups grated Parmigiano-Reggiano Salt 1 large or 2 medium heads broccoli, cut into thin florets 5 to 6 cups poached chicken (4 poached breasts, reserved from making Poached Chicken for Celery Soup earlier in the week, recipe follows), pulled apart or chopped 3 to 4 cups Cream of Celery soup (reserved from earlier in the week, recipe follows) Poached chicken: (The chicken meat will be reserved for another meal and the stock is for this soup recipe. If not preparing Broccoli Casserole, use 6 cups store-bought chicken stock.) 2 full bone-in, skin-on chicken breasts 2 carrots, coarsely chopped 2 ribs celery 1 onion, quartered, root end attached 2 cloves garlic, crushed 1 lemon, sliced Bundle of parsley, thyme, fresh bay leaf A few black peppercorns Salt 1/2 stick butter (4 tablespoons), diced 1 bunch organic celery with leafy tops, chopped (6 cups) 2 onions, chopped 4 cloves garlic, chopped Celery salt Black pepper 1 large fresh bay leaf 2 large russet potatoes, peeled and cubed 2 medium celery roots (celeriac), peeled and cubed 6 cups chicken stock, homemade or store-bought 2 cups heavy whipping cream Instructions: Preheat oven to 350 degrees F. Heat EVOO over medium heat in saute pan. Add the butter to the oil and when it foams, add the garlic, thyme, parsley and pepper and swirl for 1 to 2 minutes. Place the bread in a large bowl and toss with the butter sauce and half the cheese. Arrange on a baking sheet and bake until deeply golden and crispy, 20 minutes. The croutons can be stored wrapped in foil at room temp or in an airtight container for several days. Bring a couple of inches of water to boil in a deep skillet. Salt the water and add the broccoli. Cook to tender-crisp, 5 minutes; drain. The broccoli can be stored in the fridge in a plastic bag for several days. To assemble and bake the casserole, preheat the oven to 400 degrees F and arrange the croutons in a dish. Top with the broccoli, chicken, soup and remaining 3/4 to 1 cup Parm. Bake until hot throughout and golden on top, 35 to 40 minutes. For the poached chicken stock: Place the chicken, carrots, celery, onion, garlic, lemon, herb bundle, peppercorns and salt in a pot, cover with water and bring to a low boil. Reduce heat to simmer and simmer for 1 hour minimum. Cool the chicken in the broth. Remove the chicken and cool. Separate the meat and pull or chop into bite-size pieces. Reserve for the Broccoli Casserole preparation. The chicken can be stored in a plastic bag in the fridge for 4 days. Strain the stock and reserve for soup. For the soup: Heat a soup pot over medium heat. Melt the butter and when it begins to foam, add the celery, onions and garlic; season with celery salt and pepper. Add the fresh bay leaf to pot, partially cover, and cook until very tender and soft, about 20 minutes, stirring occasionally. Add the potatoes, celeriac and stock and bring to a boil. Reduce heat to a low rolling boil and simmer, partially covered, for another 20 minutes, then puree with an immersion blender. Cool the soup and store for a make-ahead meal. Place the soup in a stockpot and stir in the cream. Bring to simmer and taste to adjust seasoning. Yield: 4 to 6 servings (plus 3 to 4 cups to reserve for Broccoli Casserole) ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 9115,"Cheese Boat 1 loaf French or Italian bread
Two 8-ounce packages cream cheese, at room temperature
10 ounces sharp Cheddar, grated (about 2 1/2 cups)
6 ounces corned beef, such as Carl Buddig, finely chopped
1 bunch green onions, finely chopped
1 medium tomato, finely chopped
1/2 red bell pepper, cored, seeded and finely chopped
1/2 teaspoon hot sauce, such as Tabasco
1/2 teaspoon chili powder
Large corn chips, for serving Instructions: Preheat the oven to 350 degrees F. Cut an oval in the top of the load of bread, scooping out the bread in the center and make a \bread boat.\ Place the bread on a cooking sheet. In a large bowl, mix the cream cheese, Cheddar, beef, green onions, tomatoes, bell peppers, hot sauce and chili powder until fully combined. Spoon the mixture into the hollow center of the bread loaf. Bake for 30 minutes, until bubbling, and serve warm with corn chips. ","[Chardonnay, Riesling, Sauvignon Blanc, Zinfandel]" 9116,"Clementine Profiteroles with Chocolate Sauce 12 clementines 2 cups/500ml sugar Zest and juice of 1 lemon
1 cup/250ml milk 1/2 cup/125ml butter 1 tablespoon/15ml granulated sugar 1 teaspoon/5ml salt 5 large eggs 1/4 cup/60ml toasted pistachios, crushed 1/4 cup/60ml coarse brown sugar (turbinado) 2 cups/500ml 35-percent cream 1 cup/250ml sugar 1 vanilla bean, halved lengthwise and seeds scraped
8 egg yolks 1 cup/250ml whole shelled pistachios, plus more for garnish 2 cups/500ml chopped good-quality dark chocolate 1 cup/250ml 35-percent cream 1 cup/250ml flour, sifted Instructions: For the clementine marmalade: Put the clementines (with the skin on) in a pot and cover with water. Bring to a boil, then reduce the heat and simmer until tender, about 30 minutes. Drain and let cool. Thinly slice the clementines and remove any seeds. Return to the pot along with the sugar and the lemon zest and juice. Simmer over low heat until the peels are translucent and candied, about 1 hour. For the pastry puffs: Combine the milk, butter, granulated sugar and salt in a heavy saucepan over medium-high heat. Bring to a boil. Remove from the heat and quickly add the flour, stirring with a wooden spoon. Return to the heat and cook, stirring constantly, until the dough pulls away from the sides of the saucepan and forms a thick, smooth ball, 1 to 2 minutes. Remove from the heat. Beat in 4 eggs, one at a time, with the wooden spoon until smooth and thick. When you put a small amount of dough between two fingers and pull your fingers apart, two peaks should form on the dough.
Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
Transfer the dough to a piping bag. Pipe mounds on the prepared baking sheet, spacing them about 2 inches apart. Beat the remaining egg with a bit of water for the egg wash, and use a pastry brush to gently brush it over the tops of the dough. Gently flatten any peaks on top of the mounds. Sprinkle with the crushed pistachios and brown sugar.
Bake for 15 minutes. Reduce the oven temperature to 350 degrees F (180 degrees C) and bake until the pastry puffs are golden and dry inside, 15 minutes more. Turn the oven off. Prop the oven door open so that it is slightly ajar, and let the pastry dry in the oven for 15 minutes. Remove from the oven and let cool on a wire rack.
For the custard cream: Whisk together the cream and 1/2 cup sugar in a saucepan. Add the scraped vanilla and bean. Bring to a boil, stirring to dissolve the sugar, and remove from the heat.
Beat the egg yolks and remaining 1/2 cup sugar until thick enough to hold a ribbon on the surface when you lift up the whisk. Slowly beat in the hot cream mixture. Return the mixture to the saucepan and cook, stirring constantly, until it coats the back of a wooden spoon, about 5 minutes. Strain into a bowl and press a piece of plastic wrap directly onto the surface of the custard to prevent a skin from forming. Refrigerate until cold, about 1 hour. Stir 1 cup (250 ml) clementine marmalade and the whole pistachios into the cold custard. Cover with plastic wrap and freeze until firm, about 4 hours. For the chocolate sauce: Bring the cream just to a simmer in a small saucepan over medium heat. Add the chocolate, melt it and stir with a wooden spoon until smooth. Keep warm.
To serve, split the pastry puffs in half, fill the bottom half with a scoop of the frozen custard and replace the top. Place on a plate and drizzle with warm chocolate sauce. Sprinkle with pistachios. Serve immediately. ","[Chardonnay, Pinot Grigio, Riesling, Sparkling wine]

" 9117,"Emeril's Kicked Up Chef's Salad 1/4 cup finely sliced shallot rings 2 tablespoons white wine vinegar 2 tablespoons heavy cream 2 teaspoons Dijon mustard 1/4 cup plus 2 tablespoons olive oil 1 head Bibb lettuce, leaves separated, washed and spun dry 3 cups baby red leaf or oak leaf lettuces, washed and spun dry 2 Roma plum tomatoes, peeled, seeded, and finely diced 1 Belgian endive, cut into chiffonade 1/3 pound Gruyere cheese, cut into thin strips 1/3 pound cooked ham, cut into thin strips (about 3/4 cup) 1/4 pound smoked chicken breast or turkey breast, cut into thin strips 2 large eggs, hard boiled, peeled and cut crosswise into thin slices Chopped chives, for garnish, optional Chopped parsley leaves, for garnish, optional Instructions: In a small bowl, combine the shallots and vinegar. Let sit for 10 minutes. Add the cream and mustard, and whisk to combine. Add the oil in a steady stream and whisk until emulsified. Season to taste with salt and pepper. Line 4 large plates with the Bibb lettuce leaves. In a large bowl, combine the lettuces, tomatoes, endive, cheese, ham, and chicken. Add dressing to taste and toss to coat. Arrange the mixture in the center of the Bibb lettuce leaves. Decoratively arrange the egg slices around the outer edges of the greens. If desired, drizzle with more dressing. Garnish with the chives and parsley and serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 9118,"Easy Green cl Enchiladas 1/2 onion, diced 1 tablespoon butter
One 15-ounce can green enchilada sauce Two 4-ounce cans chopped green chilies 2 cups freshly grated Cheddar-Jack cheese
12 yellow corn tortillas Store-bought salsa, for serving Sour cream, for serving Fresh cilantro leaves, for serving Instructions: In a small skillet, saute the onions with the butter over medium-low heat until the onions are nice and golden brown. In a small saucepan, combine the green enchilada sauce with the green chilies and heat until very warm. In the microwave or in the oven (on a baking sheet), melt some cheese all over the top of each tortilla so that it covers most of the surface area. To serve, stack three cheesy tortillas on top of one another. Spoon green sauce over the top and add store-bought salsa, sour cream and cilantro as needed. Delish and so, so easy!
","[Chardonnay, Sauvignon Blanc, Riesling, Zinfandel]" 9119,"Spicy Chicken Okra Stew 1/4 cup vegetable oil 1 medium onion, halved and sliced 2 bay leaves 1 1/2 tablespoons kosher salt, plus additional for seasoning 2 teaspoons ground allspice 1 heaping teaspoon dried thyme 1/3 cup tomato paste Freshly ground black pepper 8 skinless, bone-in chicken thighs (about 2 1/2 pounds) 3 1/2 cups water 1 Scotch bonnet cl, pierced (if you like it really hot, mince it) 8 ounces fresh okra, trimmed, halved crosswise 3 thick sweet potatoes (about 2 pounds), each cut into 4 rounds with skin on 1 bunch collard greens (about 1 pound), stems removed, chopped Instructions: Heat a 7-liter pressure cooker over medium heat. Stir in the oil, onion, bay leaves, 1 1/2 tablespoons salt, the allspice, and thyme; cook, uncovered, until soft, about 8 minutes. Increase the heat to high, stir in the tomato paste, and cook, stirring and scraping, until it turns brick red, about 2 minutes. Season the chicken with some salt and black pepper, to taste, and add it to the pot, turning to coat with the tomato and onion. Stir in the water, then add the cl, okra, potatoes, and collard greens in that order. You don't need to stir--the collards will cook down and keep everything moist as the cooker comes up to pressure. Close the pressure cooker lid and bring the pressure up to high (which can take up to 10 minutes), then reduce the heat, if necessary, to maintain an even pressure for 7 minutes. Remove from the heat and press the pressure indicator stem until no more steam comes out. Carefully open the pot. Remove and discard bay leaves. Ladle the stew into bowls and serve. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 9120,"Butternut Squash, Leek and Potato Soup 2 tablespoons olive oil, plus more, for drizzling 1 cup sliced leeks, white and light green parts only 1 cup chopped peeled potato Kosher salt and freshly ground black pepper 1 bay leaf 1 medium clove garlic, minced 1/2 teaspoon chopped fresh rosemary, plus 1 sprig fresh rosemary, plus leaves, for serving 3 1/2 cups low-sodium vegetable broth 3 cups diced peeled butternut squash 1/4 to 1/2 cup heavy cream, as desired Instructions: Heat the oil in a medium saucepan over medium heat. Add the leeks and cook, stirring, until tender, 3 to 5 minutes. Add the potato, bay leaf, garlic, rosemary, 1/2 teaspoon salt and a few grinds of pepper and cook, stirring, until the potatoes are well coated, 2 to 3 minutes. Pour in the broth and 1 cup of water and bring to a simmer. Add the butternut squash and simmer until the vegetables are tender, about 20 minutes, adjusting the heat as needed to maintain a simmer. Remove from the heat, and let cool at least 5 minutes. Remove and discard the bay leaf and rosemary and carefully puree until smooth with a handheld immersion blender or in 2 to 3 batches in a blender (do not fill blender more than halfway full). Add the cream and chopped rosemary and reheat the soup if necessary. Adjust the consistency and seasoning with water, salt and pepper. Serve hot and garnish with more rosemary leaves and a drizzle of olive oil. Note: When blending hot liquid, first let it cool for 5 minutes or so, then transfer it to a blender, filling only halfway. Put the lid on, leaving one corner open. Cover the lid with a kitchen towel to catch splatters and pulse until smooth. ","[Chardonnay, Pinot Gris, Sauvignon Blanc, Vermentino]

" 9121,"Smoked Wings of Paradise 1/4 cup table salt 1/4 cup sugar
12 medium chicken wings (drumettes attached)
Freshly ground black pepper 1 small jar store-bought barbecue rub Instructions: In a large bowl, stir the salt and sugar into 8 cups water until dissolved. Add the chicken wings and let sit at room temperature, 1 hour. Dry off the wings with a paper towel and season with pepper and a bit of the barbecue rub. Place the wood chunks directly on the burner of a grill, under the grate. Close the lid and turn all the burners to high until the chunks start to smoke, about 15 minutes. Turn off all the other burners except the primary burner with the wood chunks. Using a rib rack, suspend the wings on the cooler side of the grill. Close and smoke the wings, maintaining a temperature of 250 to 275 degrees F, until the meat registers 165 to 170 degrees F, about 1 hour. Serve immediately. ","[Zinfandel, Malbec, Syrah, Tempranillo]" 9122,"Herbed Citrus Mayo 2 cups store-bought or homemade mayonnaise 1 tablespoon finely chopped fresh cilantro
1 tablespoon finely chopped fresh parsley
2 teaspoons agave
1 teaspoon finely chopped fresh mint
1 clove garlic, minced
Zest and juice from 1 lime
Instructions: In a medium bowl, mix the mayonnaise, cilantro, parsley, agave, mint, garlic, lime zest and juice until well combined. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 9123,"Catalonian Fire Roasted Lamb Rack 1/2 cup olive oil 3 shallots, sliced 8 cloves fresh garlic, sliced 1 dry ancho chiles, crushed 2 scallions, thinly sliced into rounds 1 small handful cilantro leaves 2 to 3 limes, juiced 1 tablespoon honey 3 racks of lamb, chine bone removed 3/4 cup extra virgin olive oil 2 dried ancho chiles, crushed 1 serrano or jalapeno cl, seeded 1 red pepper, diced 3 shallots, sliced 10 cloves garlic, smashed 4 tomatoes 1 cup tomato juice Large pinch saffron threads 1 tablespoon crushed cumin 1 tablespoon crushed coriander seeds A few basil and parsley leaves 3/4 cup toasted almonds Lime juice, to taste Salt and freshly ground black pepper, to taste Instructions: Prepare the marinade: Heat olive oil in a saute pan and add shallots, garlic, and the ancho cl. Cook until barely golden. Remove from heat and add scallions, cilantro leaves, lime juice and honey. Remove the whole \eye\ from each rack, reserving the bones. Marinate for 2 hours or more, refrigerated. Preheat oven to 400 degrees F. In a shallow roasting pan, combine all the ingredients for the romesco sauce: olive oil, the remaining 2 ancho chiles, serrano or jalapeno, red pepper, shallots, garlic, tomato, tomato juice, saffron, cumin, coriander, basil and parsley. Roast for 40 minutes or until the tomatoes start to brown. Remove from the oven and process in a food processor, along with the toasted almonds. Add lime juice and salt and pepper to adjust the seasoning. Slice apart the reserved rib bones into 7 or 8 pieces equally so that each bone has the same amount of meat. Return sauce to the roasting pan and add rib bones. Loosely cover with foil. Roast at 350 degrees F for 1 hour. Test to see if the bone meat is tender by poking it with the tip of a sharp knife. When the meat is tender, remove the foil cover to let the meat brown slightly. Dry the \eyes\ of each rack by scraping away the marinade. Do not discard. Add salt and pepper to the \eyes\ and brown in a large saute pan. When the \eyes\ have browned, place in a shallow roasting pan, pour over the reserved marinade, and roast in a slow oven at 325 degrees F. until cooked to medium rare. Let them rest. Slice each into 6 equal rounds. Place three rounds, overlapping, on each serving plate, and arrange 3 or 4 rib bones next to them Ladle some of the sauce around the plate. Serve immediately. ","[Rioja, Garnacha, Tempranillo, Barolo]" 9124,"Toasted Cecchi, Almonds, and Pistachios 1 (15-ounce) can garbanzo (cecchi) beans, drained and rinsed 1 tablespoon olive oil, plus 3 tablespoons 1 cup shelled pistachios 1 cup raw almonds 1 tablespoon sugar 1 tablespoon chopped fresh rosemary leaves 1 tablespoon chopped fresh thyme leaves 1 teaspoon coarse sea salt 1/2 teaspoon cayenne Instructions: Preheat the oven to 400 degrees F. Place the garbanzo beans on a foil-lined baking sheet. Toss with 1 tablespoon of olive oil and spread the beans in a single layer. Place in the oven and bake until golden, about 30 minutes. Remove the garbanzo beans from the oven. Add the remaining ingredients to the garbanzo beans and carefully stir to coat all the beans and nuts. Spread the mixture out to a single layer. Bake for 10 more minutes. Let cool slightly and place in serving bowls. ","[Chardonnay, Vermentino, Sauvignon Blanc, Riesling]" 9125,"Fajita Chimichangas 1/4 cup fresh lemon juice 3 tablespoons fresh lime juice
1 tablespoon ground cumin
1 tablespoon dried oregano
2 teaspoons chili powder
2 teaspoons kosher salt
4 cloves garlic, crushed
1 pound skirt steak, cut into 1-inch-thick slices
1 red and 1 green bell pepper, seeded and ribbed, cut into strips
1/2 yellow onion, cut into 1/2-inch slices
Neutral cooking oil, for cooking
Kosher salt and freshly ground black pepper
1 1/2 pounds tomatillos, husks removed and washed 3 jalapeno peppers
2 cloves garlic 1/2 cup loosely packed fresh cilantro leaves
1 teaspoon kosher salt
1/4 cup all-purpose flour Six 10-inch flour tortillas
Neutral cooking oil, for frying
Mexican crema or sour cream, for garnish
Cilantro leaves, for garnish
Instructions: For the marinade: Combine the lemon, lime, cumin, oregano, chili powder, salt and garlic in a large bowl. Add the skirt steak and cover with plastic wrap. Place in the fridge until your grill is preheated. Preheat a charcoal grill over medium-high heat. Toss the peppers and onions in a bowl with 2 tablespoons oil, salt and pepper, to taste. Grill the skirt steak and prepared vegetables until the steak is medium-rare and the veggies are tender and charred, about 5 minutes. (It'll cook further in the chimichangas.) Set aside on a plate or platter. For the salsa: Bring a pot of water to a boil and carefully add the tomatillos. Cook until the tomatillos begin to rupture, about 10 minutes. Drain, shock in an ice bath, and transfer to a blender. Add the jalapenos, garlic, cilantro and salt and pulse until incorporated. Transfer to a container, then cover and chill. For the tortillas: Mix the flour and 1/4 cup water together to form a paste. Lay the tortillas out and rub some of the paste over the top edges of the tortillas. Divide the meat and veggies in the lower thirds of the tortillas. Fold the sides in, then the bottoms. Roll up and allow to rest on the \glued\ seal. Heat a deep-fryer or large Dutch oven with oil to 375 degrees F. Carefully lower the chimichangas in the hot oil and cook until golden brown, 3 to 4 minutes. Drizzle some of the crema on the bottom of a large platter. Top with the chimichangas, more crema, tomatillo salsa and cilantro. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 9126,"Sweet Potato Gnocchi with Brown Butter, Crispy Pancetta and Sage 2 medium sweet potatoes, about 1 pound, patted dry Vegetable oil, for greasing 1 1/2 cups all-purpose flour, plus more for dusting Kosher salt 1 large egg, beaten One 4-ounce package diced pancetta 4 tablespoons unsalted butter 8 to 10 medium sage leaves Freshly grated Parmesan, optional Instructions: Preheat the oven to 425 degrees F. Poke holes all over each sweet potato with a fork, then rub all over with oil. Place on a baking sheet and roast until tender when pierced with a fork, about 40 minutes. Set aside until cool enough to handle, then remove and discard the skins. Quarter each sweet potato and pass a few pieces at a time through a ricer, landing the fluffy strands in a medium bowl; discard any stringy bits. Cover with plastic wrap until ready to mix. (Alternative method: Remove the skins after baking then grate the sweet potatoes on the large holes of a box grater.)
Bring a large wide pot of water to a boil over high heat.\u202f
Meanwhile, whisk to combine the flour and 1 teaspoon salt in a large bowl. Create a well in the center. Add the riced sweet potatoes and egg. Gently fold with a rubber spatula until just combined. Be sure not to overwork the dough!
Transfer the dough to a generously floured work surface. Bring the dough together with your hands, adding up to 1/4 cup flour, until the dough is just slightly sticky and can be patted into a disk. Let rest on the work surface, uncovered, for 10 minutes.
Cut the dough into 4 equal wedges. Working with one wedge at a time, roll the dough into a 1/2-inch-thick log on a lightly floured surface. Cut each log into about thirty pieces. (The gnocchi will be slightly sticky in the center.) Transfer to a baking sheet and cover with a dish towel.
Cook the pancetta, stirring occasionally, in a medium skillet over medium heat until golden brown and crispy, 3 to 5 minutes. Transfer to a paper towel-lined plate with a slotted spoon. Remove the skillet from the heat and reserve the skillet with the fat in it.
Generously season the boiling water with salt. Reduce the heat to medium and carefully drop a batch of gnocchi into the water and cook until they begin to float; remove to a serving platter with a slotted spoon. Repeat with the remaining gnocchi.
Heat the reserved skillet and fat over medium heat. Add the butter and cook, stirring occasionally with a silicone spatula, until brown flecks appear, 3 to 5 minutes. Add the sage and gently fry in the brown butter until just crispy, about 1 minute.
Pour the melted butter on the cooked gnocchi. Top with the sage leaves and crispy pancetta pieces. Sprinkle with freshly grated Parmesan, if desired. Enjoy while warm.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Barolo]

" 9127,"Roasted Beet Salad with Candied Walnuts 6 red chiogga beets, tops removed 6 yellow chiogga beets, tops removed 2 tablespoons salt 2 tablespoons cracked black pepper, or to taste 3 tablespoons sherry vinegar 3 tablespoons olive oil 2 cups water 2 cups sugar 1 1/2 cups walnut pieces 2 shallots, diced 3 tablespoons thyme, chopped 2 tablespoons sherry vinegar 2 tablespoons olive oil Salt and freshly cracked black pepper 4 ounces goat cheese Instructions: Preheat the oven to 425 degrees F. In a roasting pan, toss the beets with the salt, pepper, 3 tablespoons sherry vinegar and 3 tablespoons olive oil. Cover with foil and roast for 1 hour. Remove the beets from the oven and allow to cool slightly. Using several paper towels and with rubber gloves, peel the skins off the beets, keeping the yellow and red beets separate. Cube the red beets on a cutting board lined with parchment paper into 1/2-inch pieces. Put into a bowl and set aside. Repeat with the yellow beets and put into a separate bowl. Lower the oven temperature to 300 degrees F. In a medium-sized saucepan, bring the water, sugar and walnuts to a boil over medium heat. Drain the walnuts and put them on a sheet pan lined with lightly greased parchment. Bake in the oven until well toasted, about 12 to 15 minutes. Remove from the oven and allow to cool. Divide the shallots and thyme between the red and yellow beets. Season each set of beets with sherry vinegar, olive oil, salt and pepper. Arrange the beets on a large serving platter keeping the beets separate for presentation. Top with crumbled goat cheese and candied walnuts. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 9128,"Zipper Bag Fruit Salad 2 tablespoons apple jelly 1 cup mixed fruit, such as pineapple chunks, melon chunks, grapes, blueberries
Fresh mint leaves, for serving Instructions: Special equipment: a resealable plastic zipper bag Mix the apple jelly and 2 tablespoons water in a resealable plastic zipper bag until combined. Pour in the fruit, seal and toss with your hands. Add the mint leaves and serve. ","[Riesling, Moscato, Vinho Verde]" 9129,"Waldorf Chicken Wraps 1 cup nonfat plain yogurt or 3/4 cups nonfat Greek-style yogurt 2 tablespoons mayonnaise 1 tablespoon lemon juice 2 teaspoons Dijon Mustard 1/4 teaspoon salt 1 teaspoon minced thyme 1 pound cooked, skinless chicken breast cut into 1/2-inch cubes 1/2 cup seedless grapes, sliced in 1/2 1/4 cup toasted, coarsely chopped walnuts 1 medium apple, cored and diced (about 3/4 cup) Freshly ground black pepper 5 large leaves Romaine lettuce, rinsed and patted dry 5 whole-wheat wraps, about 8 inches in diameter Instructions: If using regular yogurt place the yogurt in a strainer lined with a paper towel. Put the strainer over a bowl and place in the refrigerator to drain and thicken for 30 minutes. In a small bowl, combine the thickened or Greek-style yogurt, mayonnaise, lemon juice, mustard, salt and thyme until smooth. Fold in chicken, grapes, walnuts and apples. Season with pepper. Place 1 lettuce leaf on a wrap. Spoon about 3/4 cup of the chicken filling onto wrap and roll wrap around filling. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 9130,"Aztec Chocolate Brownies with Cinnamon Whipped Cream 1 ancho cl 1 stick (8 tablespoons) unsalted butter, plus extra for greasing pan
One 3-ounce disk Mexican chocolate, finely chopped (about 1/2 cup)
One 3.5-ounce bar bittersweet chocolate, chopped (about a heaping 1/2 cup)
1/4 teaspoon espresso powder
4 large eggs
1 1/4 cups sugar
1 cup all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon kosher salt
1/2 teaspoon baking soda
1/4 teaspoon baking powder
3/4 cup semisweet chocolate chips
3/4 cup roughly chopped walnuts
Cinnamon Whipped Cream, for serving, recipe follows 3/4 cup cold heavy cream 2 tablespoons confectioners' sugar
1/2 teaspoon ground cinnamon
Instructions: Preheat the oven to 350 degrees F. Line a 9-by-13-inch baking pan with foil; lightly grease the foil with butter. Place the ancho cl in a small bowl and cover it with boiling water. Set a second small bowl on top to keep the cl submerged. Let soak for 30 minutes, until rehydrated. Drain the cl, remove the stem and seeds and chop very finely. Use the side of your knife to mash the cl to a paste; you should have about 1 1/2 tablespoons. Add the ancho paste and butter to a 12-inch skillet over medium-low heat. As the butter melts, stir the ancho paste and butter together. Once melted, allow the butter to foam for 1 to 2 minutes to let the cl infuse the butter; don't let the butter brown. Remove from the heat. Combine the chopped Mexican chocolate and bittersweet chocolate in a medium bowl. Strain the ancho butter through a fine-mesh sieve over the chocolate. Use a rubber spatula to push as much of the cl paste through the sieve as possible. Scrape the chocolate and ancho butter into the skillet over low heat. Whisk the mixture until the chocolate is melted and completely smooth. Remove from the heat and whisk in the espresso powder and eggs. Let sit off the heat. In a large bowl, whisk together the sugar, flour, cinnamon, salt, baking soda and baking powder. Whisk the dry ingredients into the melted chocolate mixture until smooth and there is no trace of flour. Stir in the chocolate chips and walnuts. Scrape the batter into the prepared baking pan and spread it evenly. For a gooier brownie, bake for 25 minutes, until a toothpick inserted in the center comes out with wet crumbs. For a cakier brownie, bake for 30 minutes, until an inserted toothpick comes out clean. Let cool for 20 minutes, then use the foil to transfer the brownie to a cutting board. Cut lengthwise into thirds and then crosswise into sixths to make 18 brownies. Serve with Cinnamon Whipped Cream. In the bowl of a stand mixer fitted with the whisk attachment, whip the heavy cream until foamy. Add the confectioners' sugar and cinnamon and whip until soft peaks form. Serve immediately. ","[Syrah, Zinfandel, Tempranillo, Cabernet Sauvignon]" 9131,"Parker County Peach Barbecue Sauce 1 sweet onion, diced 3 ounces butter 4 local fresh peaches, peeled and diced 3 ancho chiles, stems and seeds removed 12 ounces ketchup 1/2 bunch chopped cilantro leaves 3 ounces brown sugar 3 ounces bourbon 1 lime, juiced 1 pint chicken stock Salt and pepper Instructions: Saute the onions in butter until soft. Add in the remaining ingredients and bring to a simmer. Allow to simmer for approximately 15 minutes. Puree with a stick blender until smooth, then check for seasonings. Cool to room temperature and refrigerate. ","[Zinfandel, Syrah, Tempranillo, Garnacha]" 9132,"Peach-Glazed Pork Chops with Peppers 4 bone-in pork rib or loin chops (1 inch thick, 10 to 12 ounces each) 16 assorted baby bell peppers (about 1 pound), stemmed Kosher salt and freshly ground pepper 1/4 cup extra-virgin olive oil 2 shallots, thinly sliced 2 teaspoons finely chopped fresh thyme 1 cup peach jam or guava jelly 2 tablespoons ketchup 1 1/2 tablespoons soy sauce 2 avocados Juice of 2 limes 2 tablespoons chopped fresh chives or scallion greens Instructions: Preheat a grill to medium. Put the pork chops and bell peppers in a shallow dish; season with salt and pepper. Heat 2 tablespoons olive oil, the shallots and 1 teaspoon thyme in a medium saucepan over medium heat. Cook until the shallots are softened, 3 minutes. Whisk in the jam until dissolved. Remove from the heat. Whisk in the ketchup, soy sauce and a few ice cubes; stir until the ice melts and the glaze cools. Pour half of the mixture over the pork and peppers; let sit 5 minutes. Reserve the remaining glaze for brushing. Grill the pork, brushing with some of the reserved glaze, until cooked through, about 8 minutes per side. Transfer to a plate, tent with foil and let rest 5 minutes. Meanwhile, grill the peppers, turning and brushing with more glaze, until blistered and tender, 10 minutes; transfer to the plate. Peel, pit and slice the avocados; gently toss with the remaining 2 tablespoons olive oil, the lime juice, chives and the remaining 1 teaspoon thyme. Season with salt and pepper. Serve with the pork and peppers. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Rioja]" 9133,"Warm German Potato Salad 1 1/2 pounds red bliss or creamer potatoes 3/4 teaspoon mesquite liquid smoke 3 cloves garlic, smashed Kosher salt and freshly ground pepper 2 small red bell peppers 12 strips bacon, chopped 1/3 cup apple cider vinegar 2 tablespoons sugar 2 1/4 teaspoons whole-grain mustard Dash of hot Hungarian paprika 3/4 cup chopped fresh parsley 6 scallions, finely chopped Instructions: Combine the potatoes, liquid smoke, garlic, a nice pinch of salt and a few grinds of pepper in a large pot; add water to just cover. Bring to a boil, then reduce the heat and simmer until the potatoes are fork-tender, 15 minutes. Drain, then rest the colander over the empty pot to dry the potatoes. Once cooled slightly, quarter the larger potatoes and halve the others. Put in a large bowl. Discard the garlic. Char the bell peppers directly over a medium flame on a gas burner, rotating, until the peppers are black. (Or broil the peppers, rotating, until charred.) Transfer the charred peppers to a resealable plastic bag and close; let steam 5 minutes. Once cool enough to handle, remove the seeds and charred skin and chop the peppers. Cook the bacon in a large skillet over medium heat, stirring, until crisp, about 8 minutes. Remove with a slotted spoon to a plate, leaving the fat in the pan. Add the vinegar, sugar, mustard, paprika, a pinch of salt and a few grinds of pepper to the still-hot pan; simmer until the sugar and salt dissolve, 2 minutes. Add the potatoes and toss until they soak up the vinegar mixture. Return the potatoes to the bowl. Add the peppers, bacon, parsley and scallions; toss. ","[Chardonnay, Riesling, Pinot Grigio, Garnacha]" 9134,"Sambuca Cake With Strawberries, Whipped Cream and Shaved Chocolate 1 prepared pound cake, from bakery section or frozen foods, defrosted 3 ounces sambuca, or other anise liqueur 1/2 pint strawberries, halved or sliced 2 teaspoons sugar plus 2 tablespoons 1 pint whipping cream Chocolate syrup, for drizzling 1 bar good quality dark bittersweet chocolate Instructions: Place 2-inch-thick slices of pound cake on dessert plates. Douse cake slices with sambuca or other anise liqueur. Slice berries and sprinkle with 2 teaspoons sugar, then toss and reserve. Beat whipping cream with 2 tablespoons sugar with a hand mixer until soft peaks form. Top cake with berries and drizzle with zigzags of syrup. Top cake and berries with whipped cream. Using a vegetable peeler, shave dark chocolate over each dessert plate and serve. ","[Moscato, Riesling, Vin Santo, Tawny Port]

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 (1/2 pound) round of brie cheese 1/4 cup fig jam 8 slices prosciutto 1/4" 9135,"Quinoa-Stuffed Acorn Squash with Kale and Sweet Italian Sausage 2 acorn squash (about 1 pound each), halved and seeded 5 tablespoons plus 1 teaspoon extra-virgin olive oil Kosher salt and freshly ground black pepper 1/3 cup quinoa, rinsed and drained 3/4 cup low-sodium vegetable broth 8 ounces bulk sweet Italian sausage 1/2 yellow onion, diced 1 1/2 cups lacinato kale, stems removed and leaves roughly chopped 2 cloves garlic, minced 1 teaspoon fresh thyme, minced 3 large fresh sage leaves, minced 1 teaspoon crushed red pepper flakes 1/4 cup finely grated Parmesan Instructions: Preheat the oven to 400 degrees F and line a rimmed baking sheet with parchment. Put the squash on the prepared baking sheet, drizzle the cut sides with 2 tablespoons of the oil and then rub the oil all over the squash to coat, including the skin. Sprinkle the inside of the squash with salt and black pepper. Bake the squash, cut-sides down, until tender when poked with a fork and the edges are caramelized, 30 to 40 minutes.
While the squash is baking, heat 1 teaspoon oil in a medium saucepan over medium-high heat until shimmering. Add the quinoa and cook, stirring frequently, until lightly toasted, about 2 minutes. Add the vegetable broth and bring to a boil. Reduce the heat to low, cover and simmer the quinoa until the broth is almost completely evaporated, about 15 minutes. Remove from the heat and let sit covered for 5 minutes. Fluff the quinoa with a fork and set aside.
Meanwhile, heat 1 tablespoon oil in a skillet over medium-high heat until shimmering. Add the sausage and cook, breaking it up with a wooden spoon, until browned and cooked through, 12 to 14 minutes. Remove the sausage to a plate with a slotted spoon, leaving behind the drippings. Add the onion to the drippings in the skillet and cook, stirring occasionally, until caramelized, 5 to 7 minutes. Add the kale and garlic, stirring to combine, and cook until the kale is wilted, 1 to 2 minutes. Add the thyme and sage and toss to combine.
Toss the sausage, kale mixture and quinoa with the remaining 2 tablespoons oil in a medium bowl. Season with the red pepper flakes and some salt and black pepper. When the squash has cooked for 30 to 40 minutes, reduce the oven temperature to 375 degrees F.
Flip the squash, scoop a heaping 1/2 cup of the quinoa mixture into each half and sprinkle with the Parmesan. Return to the oven and bake until warmed through and the cheese is melted, 15 to 20 minutes.
","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 9136,"Pasta Stuffing with Porcini and Prosciutto 2 cups tiny pasta, shaped like tubettini or tiny shells 2 ounces prosciutto, cut into fine shreds 1-ounce dried porcini, soaked in water until soft 4 tablespoons unsalted butter 1/4 cup shallots, minced 10 ounces mushrooms, finely chopped 3/4 cup heavy cream Salt and pepper Instructions: Cook pasta until tender, drain and transfer to a mixing bowl; add prosciutto and season to taste with salt and pepper. Drain the porcini through a cheesecloth lined sieve. Reserve liquid. Rinse grit from mushrooms and chop finely. In a skillet heat the butter and saute shallots until tender. Add mushrooms, chopped porcini and reserved liquid and cook until mushrooms are tender and have absorbed the liquid. Add heavy cream and bring to a boil; season to taste with salt and pepper. Toss with pasta and transfer to a buttered baking dish. Heat, covered until hot in a preheated 350 degree oven. Delicious with turkey, capon and ham. ","[Barolo, Barbaresco, Chianti, Rioja]" 9137,"Stewfato: Stewed Chicken Salt and pepper, to taste 2 chicken breasts 2 chicken legs 2 chicken wings 3 tablespoons olive oil 2 small onions, chopped 2 carrots diced 2 cloves garlic, chopped 1 pound button and portobello mushrooms, sliced 2 tablespoons chopped parsley plus more, for garnish 1/2 (6-ounce) can tomato paste 1/2 cup white wine Large pinch ground cinnamon 1 (16-ounce) can chicken broth 10 ounces instant polenta Freshly grated Parmesan Instructions: Salt and pepper chicken. Heat a deep pan and add olive oil. Brown the chicken pieces and remove chicken to a plate. Add onions, carrots, garlic and salt and pepper and saute but don't brown for 5 minutes.
Add mushrooms, parsley salt, and pepper, saute 2 minutes. Add chicken back to the pan with tomato paste, wine and salt and pepper and give everything a light dusting of cinnamon. Mix it all well and add chicken broth, stir well. Bring to a boil. Cover and simmer low for 1/2 hour, stirring occasionally. Continue to cook until sauce is thick, approximately 15 minutes more. Make instant polenta according to package directions. When done taste chicken and season if necessary. Spoon polenta into middle of dish and stew goes over warm polenta. Sprinkle generously with Parmesan. Garnish with more chopped parsley. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Syrah]" 9138,"Trenne Primavera 3 garlic cloves 1 tablespoon extra-virgin olive oil 1 pound chopped cherry tomatoes, plus 1 cup halved cherry tomatoes Salt Pepper 1 cup grated pecorino 1 pound penne or trenne Rustichella Basil leaves, for garnish Instructions: Using a large skillet, lightly brown the garlic cloves in the olive oil. Add the chopped tomatoes and season with salt and pepper. Cook on low heat until sauce begins to thicken. Once sauce starts to thicken, add the cheese. Cook the pasta in boiling, salted water for approximately 8 minutes. Drain and add to the sauce. Serve on platter with basil leaves, halved cherry tomatoes, and grated pecorino. ","[Chardonnay, Vermentino, Gavi, Barbera]" 9139,"Herb Garlic Bread 6 large garlic cloves, chopped 1/4 cup flat-leaf parsley 1 tablespoon fresh chopped basil leaves 1 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 1/2 cup good olive oil 1 large baguette Instructions: Preheat the oven to 350 degrees F. Place the garlic, parsley, basil, salt and pepper in the bowl of a food processor fitted with the steel blade and process until finely minced. Heat the olive oil in a medium saute pan over medium heat. Add the garlic and parsley mixture and cook for 1 minute, until the garlic is tender but not browned. Remove from the heat and set aside. Slice the baguette lengthwise down the center, but not all the way through, and spoon the garlic mixture into the bread. Place the bread on a sheet pan and bake for 8 minutes. Slice diagonally and serve warm. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gruner Veltliner]" 9140,"Blueberry Buttermilk Corn Muffins 1 1/3 cups buttermilk
2 large eggs
1 teaspoon vanilla extract
1 1/3 cups all-purpose flour, plus 1 tablespoon 1 1/3 cups yellow cornmeal (about 7 ounces)
3/4 cup sugar
1 tablespoon baking powder
3/4 teaspoon fine salt
1 1/2 sticks chilled unsalted butter, cut into 1/2-inch cubes
1 1/2 cups frozen blueberries (7 to 8 ounces; do not thaw)
Instructions: Position an oven rack in the center of the oven and preheat to 400 degrees F. Line a standard 12-cup muffin pan with paper liners. In a large bowl, whisk the buttermilk, eggs and vanilla to blend. Combine 1 1/3 cups of the flour, the cornmeal, sugar, baking powder and salt in a processor, about 30 seconds. Drop in the cold butter cubes. Using on/off turns, blend until the butter is cut in finely and the mixture resembles a coarse meal, stopping occasionally to check the size of the butter pieces, (they should be the size of rice kernels). Pour the dry ingredients over the buttermilk mixture. Using a thin, flexible spatula and a few quick strokes, fold the batter together, turning the bowl as you fold. In a medium bowl, combine the remaining 1 tablespoon flour and the frozen blueberries. Toss to coat the berries. Scatter the berries over the batter and fold in. Using a rounded 1/3 cup of batter for each muffin, fill the paper liners, mounding the batter in the center. Use a knife tip or spoon to reposition at least 1 berry so it is showing on top. Bake the muffins until puffed and browning at edges, and a tester inserted into the center comes out clean, 20 to 25 minutes. Let the muffins stand 5 to 10 minutes. Twist each muffin in place to loosen the edges from the pan. Lift the muffins out onto a rack and cool. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 9141,"Online Round 2 Recipe - Cucumber, Tomato, and White Bean Salad 1/2 tomato, chopped, reserved from Hummus Sandwich recipe 1/2 English cucumber, chopped, Hummus Sandwich recipe 1/2 cup white beans from Hummus Sandwich recipe 2 tablespoons reserved hummus, from Hummus Sandwich recipe 2 tablespoons reserved vinaigrette, from Corn Salad recipe Kosher salt and freshly ground black pepper 1/2 small head lettuce, shredded Instructions: Put the tomatoes, cucumber, and white beans into a bowl and toss to combine. Whisk together the hummus and vinaigrette and add to the bean mixture. Adjust the seasoning with salt and pepper, to taste. Spread the lettuce onto a platter, top with the bean mixture and serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 9142,"Beef Sirloin Kabobs with roasted Red Pepper Dipping Sauce 1-1/2 pounds beef Top Sirloin Steak Boneless, cut 1 inch thick 2 teaspoons coarse grind black pepper 3/4 teaspoon salt 3/4 teaspoon sweet paprika 2 cloves garlic, minced 1 tablespoon olive oil 1 medium onion, finely chopped 3 cloves garlic, minced 2 jars (7 ounces each) roasted red peppers, rinsed, drained, finely chopped 1/2 cup dry white wine 2 tablespoons tomato paste 3/4 teaspoon dried thyme leaves, crushed or 2 teaspoons minced fresh thyme 1 cup ready-to-serve beef broth 2 teaspoons cornstarch Instructions: 1)Heat oil in large skillet over medium heat until hot. Add onion and 3 cloves garlic; cook and stir 2 to 3 minutes or until onion is tender. 2)Add red peppers, wine, tomato paste and thyme, stirring until tomato paste is blended. Combine broth and cornstarch in small bowl, mixing until smooth. Stir into pepper mixture; bring to a boil. Reduce heat to medium-low; simmer 10 to 12 minutes or until slightly thickened, stirring occasionally. Keep warm. 3)Meanwhile cut beef steak into 1? x 1? x 1-inch pieces. Combine pepper, salt, paprika and 1 clove garlic in large bowl. Add beef; toss to coat. Thread beef pieces evenly onto six 12-inch metal skewers, leaving small space between pieces. 4)Place kabobs on grid over medium, ash-covered coals. Grill, covered, 5 to 7 minutes (over medium heat on preheated gas grill, 7 to 9 minutes) for medium rare (145F) to medium (160F) doneness, turning occasionally. To broil, place kabobs on rack in broiler pan so surface of beef is 3 to 4 inches from heat. Broil about 9 to 11 minutes for medium rare (145F) to medium (160F) doneness, turning once. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Syrah]" 9143,"Fresh Corn Pancakes 1 cup fine yellow cornmeal, such as Quaker 1/2 cup stone-ground cornmeal, such as Bob's Red Mill 1/2 cup all-purpose flour 2 teaspoons sugar 2 teaspoons baking powder 1 teaspoon baking soda Kosher salt 1 3/4 cups buttermilk, shaken 6 tablespoons (3/4 stick) unsalted butter, melted 2 extra-large eggs 1/2 teaspoon Sriracha 3 cups fresh corn kernels (4 ears) (see Cook's Note) 3 tablespoons minced fresh chives, plus extra for serving 1 1/2 tablespoons seeded, minced jalapeno pepper 8 tablespoons (1 stick) clarified butter, for frying (see Cook's note) Instructions: Preheat the oven to 250 degrees F. Line two sheet pans with parchment paper. In a large bowl, stir together the fine and stone-ground cornmeals, the flour, sugar, baking powder, baking soda, and 1 tablespoon salt. In a medium bowl, whisk together the buttermilk, melted butter, eggs, and Sriracha. Stir in the corn, chives, and jalapeno pepper and mix into the dry ingredients with a rubber spatula until moistened. Don't overmix! Heat 1 tablespoon of clarified butter in a large (12-inch) saute pan over medium heat until it sizzles. Drop 1/4-cup measures of batter into the pan without crowding them. Press each pancake very lightly with a small metal spatula. Cook for 2 minutes, turn, and cook for 1 1/2 minutes, until both sides are browned and the center of the pancake is firm. Place the pancakes on the prepared sheet pans and keep them warm in the oven while you cook the rest of the batter. Continue making the pancakes, adding more clarified butter to the pan, as needed. Sprinkle with salt and serve warm with a sprinkling of minced chives. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 9144,"Pea Champ 6 to 8 baking potatoes, unpeeled 1 cup fresh peas 3 scallions, finely chopped 1 1/2 cups milk Pinch of sugar 4 to 8 tablespoons unsalted butter Salt and freshly ground black pepper Instructions: Place potatoes in a bowl and wash under cold, running water until water runs clear. Place in a medium saucepan with salt. Add enough water to generously cover. Bring to a boil, reduce to a simmer, and cook, uncovered, until soft, about 15 minutes. Meanwhile, place the peas and scallions in a small saucepan over medium heat, cover with the milk and add the sugar. Slowly bring to a boil, reduce the heat and simmer for 3 to 4 minutes, or until peas are tender. Turn off the heat and let the milk sit. Peel and mash the boiled potatoes, using a fork or food mill, and while potatoes are hot, add the warm milk mixture. Beat in some of the butter, and season to taste with salt and pepper. Serve with remaining butter melting on top. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 9145,"Big Daddy's Blackened Tilapia 3 tablespoons smoked paprika 1 teaspoon salt 1 tablespoon onion powder 1 teaspoon ground black pepper 1 teaspoon cayenne pepper 1 teaspoon dried ground thyme 1 teaspoon dried oregano 1/2 teaspoon garlic powder 4 tilapia fillets 2 tablespoons grapeseed oil 1/2 lemon, juiced Instructions: In a small bowl combine all of the spices. Press a heaping tablespoon of the spice mix onto each fillet so that both sides are liberally coated. Allow the fish to sit for 15 minutes at room temperature prior to cooking. In a large skillet, heat the oil over medium-high heat. Once the oil is almost smoking, add the fillets and cook for 2 to 3 minutes on each side. Sprinkle with lemon juice and transfer the fillets to serving platter. ","[Cabernet Sauvignon, Syrah, Malbec, Zinfandel]" 9146,"Zucchini Mini Muffins with Orange-Maple Glaze 1 1/2 cups all-purpose flour 1 cup whole wheat flour 1/2 cup wheat germ 1 cup dark brown sugar 1 1/2 teaspoons baking soda 1/2 teaspoon baking powder 1 tablespoon ground cinnamon Salt 1 cup finely shredded zucchini, patted dry of excess moisture (about 1 medium) 2 eggs, lightly beaten 3/4 cup milk 1/2 cup applesauce 1/4 cup canola oil 1 teaspoon pure vanilla extract 4 ounces cream cheese, at room temperature Zest and juice of 1 medium orange 2 tablespoons pure maple syrup Instructions: For the muffins:
Preheat the oven to 325 degrees F. Prepare a mini muffin tin with paper liners.
In a large mixing bowl, add the all-purpose flour, whole wheat flour, wheat germ, brown sugar, baking soda, baking powder, cinnamon, and 1/4 teaspoon salt. Whisk well to combine, making sure there are no lumps in the mixture.
In a separate bowl, add the zucchini, eggs, milk, applesauce, canola oil, and vanilla. Whisk well to combine, making sure that the eggs are incorporated properly.
Pour the wet ingredients into the dry ingredients and mix until just combined, taking care not to overmix. Place the batter into the prepared muffin tins, filling them to the brim of the liner, about 1 tablespoon. Place into the oven and bake until a toothpick inserted into the middle of a muffin comes out clean, about 15 minutes.
For the glaze:
Meanwhile, in a small bowl, mix the cream cheese, orange zest, orange juice, and maple syrup.
Remove the muffins from the oven and cool on a wire rack for 15 minutes. When ready to glaze the muffins, dip the tops of them, 1 by 1, into the glaze, turning the muffin in a circle to coat the top evenly. Serve, or store in an airtight container for up to a week. Alternatively, prior to glazing, freeze for up to 1 month. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 9147,"Parmesan Polenta 3 ounces mixed mushrooms (cremini, shiitake, morel, hedgehog, or chanterelle) 1-ounce organic butter 2 shallots, thinly sliced 1 clove garlic, thinly sliced 2 ounces fresh peas 2 ounces sliced salami, coarsely chopped Black pepper and Celtic sea salt 16 ounces water 4 ounces white cornmeal 2 ounces grated Parmigiano-Reggiano 1-ounce organic butter Black pepper and Celtic sea salt Instructions: Saute about 1/4 of the mushrooms in butter over high heat until browned. Add shallots, reduce heat to keep from burning, and continue sauteing until soft. Add garlic and saute for 1 minute more. Add peas and salami, and season, to taste, with salt and pepper. Set aside in a sealed plastic container to keep warm. Reserve pot for polenta. Polenta: Bring water to a boil, then slowly stir in cornmeal with a fork. Reduce heat as low as possible. Continue to cook for 5 to 10 minutes, stirring often. Turn heat off and add cheese and butter, and season, to taste, with salt and pepper. Top with ragout and serve. ","[Barolo, Barbaresco, Dolcetto, Valpolicella]" 9148,"Home Made Tortillas 4 cups all-purpose flour 1 teaspoon baking powder 1/2 teaspoon salt 2 tablespoons lard 1/2 to 3/4 cup lukewarm water Instructions: Combine flour, baking powder, salt in a glass bowl with hand. Add lard to dry ingredients, mix with hand. Add lukewarm water to form dough into ball. After forming ball, rub dough ball with a little lard. Put ball in plastic bag and let rest for about 30 minutes. Flour rolling surface and then pinch off balls of dough between index finger and thumb and shape into mushroom like balls. Set aside. Take each ball and pat each side on flour surface, roll out into flat round tortilla, cook on comal or griddle turning only once. ","[Rioja, Tempranillo, Garnacha, Barbera]" 9149,"Spicy Coleslaw Two 14-ounce bags shredded coleslaw mix 1/4 cup mayonnaise
1/4 cup pickled jalapeno peppers, chopped, plus 2 tablespoons pickling juice 1/4 cup apple cider vinegar, plus more if needed 1/4 cup canola oil, plus more if needed 1/2 Vidalia onion, minced
Fine sea salt and freshly ground black pepper Instructions: Toss the coleslaw mix, mayonnaise, pickled jalapenos and pickling juice, vinegar, oil, onion and salt and pepper to taste in a large bowl. If the slaw seems too dry, add more vinegar and oil. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 9150,"Cinnamon Ice Cream 1 14-ounce can sweetened condensed milk 5 tablespoons ground cinnamon 2 cups heavy whipping cream Candied pecans, for topping (optional) Instructions: Combine the condensed milk and cinnamon in a medium bowl. Set aside. Whip the heavy cream in a medium bowl until stiff peaks form. Gently fold the whipped cream into the condensed milk mixture. Transfer to a 9-by-13-inch glass baking dish and cover with plastic wrap. Freeze without stirring until firm, at least 6 hours or overnight. Scoop into bowls. Top with candied pecans. ","[Chardonnay, Riesling, Moscato, Gewrztraminer]" 9151,"Blood Orange-Ros Negroni 1 1/2 ounces Campari 1 1/2 ounces sweet vermouth 1 ounce blood orange juice Ice Sparkling ros Blood orange slice, for garnish Instructions: Stir the Campari, sweet vermouth and blood orange juice in a shaker with ice. Strain into an ice-filled glass; top with sparkling ros. Garnish with a blood orange slice. ","[Prosecco, Pinot Grigio, Rosado]" 9152,"Magic Bourbon Bars 1 stick unsalted butter, melted, plus more for the pan 1 3/4 cups graham cracker crumbs 1 (14-ounce) can sweetened condensed milk 3 tablespoons Maker's Mark? Bourbon 2 cups semi-sweet chocolate chips 1 cup roasted salted peanuts 1 1/3 cups sweetened flaked coconut Instructions:

1. Preheat the oven to 350°F. Butter a 13- by 9-inch baking pan, line with parchment paper or foil, and butter the parchment.\n\n2. In a medium bowl, stir together the butter and graham cracker crumbs until well-mixed. Press firmly into the bottom of the prepared pan. In the same bowl, stir together the sweetened condensed milk and bourbon. Pour over the graham cracker crust. Sprinkle the chocolate chips, then the peanuts and coconut evenly on top. Press down firmly.\n\n3. Bake until golden brown, 35 to 40 minutes. Cool completely in the pan on a wire rack.\n\n4. Lift out of the pan using the parchment paper. Cut into 12 bars. ","[Bourbon, Chardonnay, Merlot, Cabernet Sauvignon]" 9153,"Lavender Sparkling Wine 1 1/2 ounces lavender syrup, recipe follows 4 ounces dry sparkling wine, such as a cava or Prosecco 2 cups water 1 cup sugar 1 tablespoon dried lavender buds Instructions: Pour the syrup into a champagne glass. Add the sparkling wine. Serve.
   Place the water, sugar, and lavender in a saucepan and bring to a boil. Reduce heat, and simmer, partially covered, for 15 minutes. Strain and cool. Cover and refrigerate for up to a week.
   ","[Prosecco, Cava, Moscato, Vinho Verde]" 9154,"Cauliflower Parmesan 2 tablespoons olive oil 1 small onion, chopped (about 1 cup)
   2 cloves garlic, minced One 28-ounce can crushed tomatoes
   Kosher salt and freshly ground black pepper 1 head cauliflower (2 to 2 1/2 pounds) Kosher salt and freshly ground black pepper
   1 1/2 cups all-purpose flour 2 teaspoons garlic powder 1 cup milk
   2 large eggs 1 1/2 cups Italian breadcrumbs 2 tablespoons finely grated Parmesan
   Vegetable oil, for frying
   1 heaping cup shredded mozzarella (about 8 ounces) 1 cup torn fresh basil leaves
   Instructions: For the tomato sauce: Heat the olive oil in a large skillet or saucepan over medium-high heat until hot. Add the onion and cook until softened, translucent and slightly brown on the sides, about 2 minutes. Add the garlic and cook until fragrant, about 30 seconds more. Pour in the tomatoes. Bring to a simmer and cook, stirring occasionally, until the flavors combine and the liquid begins to reduce slightly, 10 to 15 minutes. Season with salt and pepper. Keep warm over low heat until ready to use. For the cauliflower: Meanwhile, trim the base of the core from the cauliflower, then cut the head into 1-inch-thick slices (steaks). Cut any florets that fall off into 1-inch pieces. Sprinkle 1/4 teaspoon each salt and pepper over both sides of the cauliflower. Whisk together the flour, garlic powder, 1 teaspoon salt and 2 teaspoons black pepper in a shallow bowl. Whisk together the milk and eggs in a second shallow bowl. Whisk together the breadcrumbs and Parmesan in a third shallow bowl. One at a time, dredge the cauliflower steaks and 1-inch pieces first in the flour mixture, then in the egg mixture and then into the breadcrumb mixture, pressing firmly to coat. Transfer the breaded cauliflower to a rack on a rimmed baking sheet. Set another rack on a rimmed baking sheet. Heat about 1 inch of vegetable oil in a deep cast-iron skillet or Dutch oven over high heat until a deep-frying thermometer registers 350 degrees F. Fry the cauliflower steaks one at a time with some of the smaller pieces, flipping after about 1 minute and then flipping a few more times until all sides are equally cooked, until dark golden brown, about 5 minutes (return the oil to 350 degrees F between each batch). Transfer the finished cauliflower to the rack on the baking sheet and immediately sprinkle lightly with salt.
   Preheat the broiler. Add the cauliflower to a 9-by-13-inch baking dish in a single layer or slightly overlapping. Pour the tomato sauce over the top and sprinkle with the mozzarella. Broil until the cheese is golden brown and bubbling, 3 to 5 minutes. Garnish with torn basil leaves. Serve hot. ","[Chardonnay, Pinot Grigio, Vermentino, Barbera]" 9155,"Pumpkin Mac and Cheese 4 tablespoons unsalted butter, plus more for the baking dish Kosher salt 1 pound elbow macaroni or shells 1/4 cup all-purpose flour 2 cups half-and-half 1 tablespoon Dijon mustard 1/4 teaspoon cayenne pepper 1/4 teaspoon ground nutmeg 1/4 teaspoon garlic powder One 15-ounce can pure pumpkin puree 16 ounces extra-sharp yellow Cheddar, grated (about 6 cups) 6 deli slices yellow Cheddar (about 5 ounces) Instructions: Butter a 9-by-13-inch baking dish. Bring a large pot of salted water to a boil. Add the pasta and cook until al dente according to package instructions. Reserve 1/2 cup cooking water, then drain the pasta and rinse under cold water. Meanwhile, melt the butter in a large saucepan over medium heat. Whisk in the flour and cook, whisking, until the mixture is smooth and golden, about 2 minutes. Whisk in the half-and-half, Dijon, cayenne, nutmeg, garlic powder and 2 teaspoons salt and cook, whisking occasionally, until the sauce begins to boil and thicken enough to hold a trail by the whisk, 5 to 10 minutes.
   Stir in the pumpkin puree and grated Cheddar until the cheese just melts. Stir in the pasta, adding enough of the reserved pasta water as needed to make a creamy sauce.
   If your broiler is in the top of the oven, move the oven rack to the center. Preheat the broiler.
   Transfer the mac and cheese to the baking dish, top with the Cheddar slices and broil until the cheese is melted and the top browns in places, 8 to 9 minutes.
   ","[Chardonnay, Sauvignon Blanc, Riesling, Chenin Blanc]" 9156,"Gingerbread Cookie 3 cups all-purpose flour, plus more for rolling the dough 2 teaspoons ground ginger
   1 teaspoon baking soda
   1 teaspoon cinnamon
   1/4 teaspoon freshly grated nutmeg
   Kosher salt 12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature 3/4 cup packed light brown sugar 1/2 cup molasses
   1 teaspoon pure vanilla extract 1 large egg
   Instructions: Sift together the flour, ginger, baking soda, cinnamon, nutmeg and a pinch of salt into a medium bowl and set aside. Put the butter and brown sugar in the bowl of a stand mixer fitted with a paddle attachment and beat on medium-high speed until light and fluffy, 4 to 6 minutes. Add the egg, molasses, vanilla extract and egg and beat until fully incorporated. Reduce the mixer speed to low and beat in the flour until completely combined. Turn the dough out onto a work surface, flatten into a disc, wrap well with plastic wrap and chill for at least 4 hours or overnight. Preheat the oven to 350 degrees F. Line 1 or 2 baking sheets with parchment paper. Lightly dust the work surface and the top of the chilled dough with flour and roll the dough 1/4 inch thick. Cut the dough into the desired shapes and transfer to the baking sheets, leaving 1 inch between each cookie. Gather any scraps together and repeat rolling and cutting; if the dough gets too soft to work with, chill it briefly before continuing. Bake the cookies, in batches if necessary, until they are barely golden-brown around the edges and no longer glossy, 8 to 10 minutes. Let the cookies cool on the baking sheet for a few minutes and then transfer them to cooling racks to cool completely. When cool, ice or decorate as desired.
   ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 9157,"Lobster Rolls 3/4 cup mayonnaise Grated zest of 1 lemon Juice of 2 lemons 1 teaspoon sugar 2 (2-pound) lobsters 1 tablespoon sweet butter 4 hot dog buns 1 stalk celery, minced 3/4 cup lemon mayonnaise 1 tablespoon fresh tarragon, minced Salt and pepper to taste Instructions: Make the lemon mayonnaise by mixing all ingredients, and let sit in refrigerator for at least one hour. Steam lobsters for 15 minutes, then place in an ice water bath until cool. Heat a large saute pan over moderate heat. Add butter and when it begins to sizzle, place hot dog buns opened flat inside side down in the pan. When golden brown, turn and cook 1 additional minute. Remove lobster meat from shells, dice and mix with celery, mayonnaise, tarragon, salt and pepper. Mound into buns and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Champagne]" 9158,"Shawarma Burgers with Tahini-Yogurt Sauce 1 clove garlic 3/4 cup yogurt
1/4 cup tahini paste
1 lemon
1/2 teaspoon cumin
Salt
1 1/2 pounds ground lamb or ground white and dark meat chicken combined Salt and pepper
1 tablespoon (scant palm full) cumin
1 tablespoon coriander
1 tablespoon paprika
1 tablespoon sumac, optional 1/2 tablespoon (1/2 a palm full) turmeric
1/2 tablespoon ground cardamom
1 teaspoon (1/3 palm full) crushed red pepper flakes or ground pepperoncini
About 1/2 teaspoon ground allspice
About 1/8 teaspoon grated nutmeg
2 large cloves garlic
1 small onion
A small handful each mint leaves and flat parsley tops
EVOO 4 sesame seed rolls such, as Big Marty's or brioche rolls, split Gem romaine, or lettuce of choice
Pickled hot cherry peppers or jalapeno peppers
Thinly sliced Persian or seedless cucumbers
Whole leaves of parsley and/or cilantro
Very thinly sliced fennel and onion, white or red, dressed with lemon juice and EVOO, salt and pepper
Long bamboo toothpicks with knot on top or frilled burger toothpicks
Fancy chips of choice
4 giant pita A jar of giardiniera
Israeli pickles (canned with garlic) or half sour deli pickles
Instructions: Gather your ingredients. For the sauce: Peel a clove of garlic with a crack of knife against the heel of your hand. In a small bowl, whisk up yogurt, tahini, the juice of 1 lemon and cumin. Then grate the garlic into the sauce with a zester or paste it with a knife (add a fat pinch of salt). Whisk sauce again. For the burgers: Preheat a cast-iron skillet or heavy griddle or frying pan over medium to medium-high heat. Place ground lamb or chicken in a mixing bowl. Season the meat with salt and pepper, cumin, coriander, paprika, sumac if using, turmeric, cardamom, crushed red pepper, allspice and nutmeg. Crack 2 cloves garlic and grate them into the bowl or finely chop. Peel the onion and grate about 3 tablespoons of it into the bowl. Finley chop the mint and parsley then add them to the lamb. Combine all the ingredients and mound up. Score meat into 4 equal portions and form 4 patties, thinner at the center for even cooking. To prepare the burgers, add EVOO, 1 slow turn of the pan, to skillet (a thin layer to just glaze the surface). Add patties and cook about 7 minutes for lamb, a minute or two longer for chicken, turning occasionally. If cooking lamb, press down with spatula when you turn the patties -- lean ground lamb tends to tighten as it cooks more so than other ground meats. When you remove the patties they can be served as such but for a more authentic facsimile of shawarma, we rest the patties and very thinly slice them on a bias. Regardless, while the burgers cook, prepare your toppings of choice. Assemble burgers: bun bottoms, sauce, patty or thinly sliced shawarma, lettuce, hot cherry peppers, cucumbers, herb leaves, dressed fennel and onions, bun top. OR split a pita and fill with giardiniera and Israeli pickles. Poke with a couple of toothpicks and split burgers down the middle. Serve burgers with chips.
","[Chardonnay, Pinot Grigio, Vermentino, Grenache Blanc]

" 9159,"Quail Samosa 2 quails, split in half 1 onion 1 carrot 2 celery stalks 1 leek 2 inches fresh ginger 1 head garlic 6 ounces white wine Quail stock or chicken stock, to cover 1 bouquet garni consisting of bay leaf, clove and black pepper 1 tablespoon coriander, fine ground 1 teaspoon cumin, fine ground 1/4 teaspoon allepo pepper 4 Roma tomatoes, chopped 3 ounces Chana Dal, soaked 1 tablespoon shallots, diced 1 teaspoon garlic 1 teaspoon ginger 1-ounce leeks, small diced 2 ounces fennel, small dice 2 ounces shiitakes, small dice 1 tablespoon coriander, coarsely ground 1 tablespoon chives, minced 1 teaspoon chat masala Salt and pepper, to taste Samosa dough, recipe follows Egg wash 3/8 cup butter, diced 4 ? cups flour 1 teaspoon salt 1/4 cup water, cold 1 teaspoon whole ajawin seeds Instructions: Sear the quails and remove. Add onion, carrot, celery, leek, ginger and garlic and sweat. Add tomatoes. Allow to break down and deglaze with 1/2 cup white wine allow to reduce by half, cover with quail stock. Add the quails and bring to a boil. Add bouquet garni and tomatoes. Cover and place in a 350 degree oven until fork tender about 45 minutes, then shred meat. Set aside. Sweat paste of the ground coriander, cumin and allepo pepper. Stir in tomatoes. Add Chana Dal and braising liquid. Cook until tender. Separately saute garlic, ginger, leeks, fennel and shiitakes. Combine with the Chana Dal and the braised, shredded meat and cook 5 minutes to blend. Season with coarse ground coriander, chives, chat masala, salt and pepper. Chill down. Moisten with braising liquid. Roll out dough and cut into large rounds 5 inches. Then cut in half and form a pouch, making sure to egg wash ends. Stuff with mixture and seal top end. Resembles upside down cone. Bake them in the oven at 350 degrees for 12 to 15 minutes, or until golden brown. Combine everything and mix until dough forms. Allow to rest. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 9160,"Baltimore Style Grilled Corn 1 quart buttermilk Heaping 1 tablespoon seafood seasoning, such as Old Bay 4 ears shucked corn Instructions: Whisk together the buttermilk and seafood seasoning in a large bowl. Submerge the corn in the seasoned buttermilk and allow to soak at room temperature for 15 minutes or up to 3 hours. Set up a grill for cooking with direct and indirect heat. If using a charcoal grill, build the coals on one side only. If using a gas grill, heat one side only. Remove the corn from the buttermilk and allow the excess liquid to drain off. Place on the direct heat side of the grill and char on all sides, about 1 minute per side. Move to the indirect heat side of the grill, then close the lid and cook until cooked through, 5 to 10 minutes. Remove from the grill and serve! ","[Chardonnay, Sauvignon Blanc, Riesling, Chenin Blanc]" 9161,"Chocolate Malted Shakes with Crispy Chocolate Chip Cookies 1 quart chocolate ice cream, softened for 10 minutes 3/4 cup milk
1/4 cup instant malted milk powder
2 cups heavy cream 6 tablespoons granulated sugar
Pinch salt
Crispy Chocolate Chip Cookies, recipe follows 1 cup plus 2 tablespoons all-purpose flour 1/4 teaspoon baking soda
Pinch salt
1 3/4 sticks (14 tablespoons) butter, soft
1 cup lightly packed light brown sugar
3/4 cup granulated sugar
1 egg and 1 egg yolk
2 teaspoons vanilla extract 2 cups semisweet chocolate chips
Instructions: For the chocolate malted shakes: Put ice cream, milk and malted milk powder in a blender and blend until combined, but still thick. (If your blender isn't big enough to handle 1 quart of ice cream, blend in batches.) For the whipped cream: Combine cream, granulated sugar and salt in a stand mixer fitted with the whisk attachment and whip on medium speed until it reaches medium peaks. Pour the blended malt into 4 to 6 tall glasses, top with whipped cream, then tear Crispy Chocolate Chip Cookies in half and place one half on top of the whipped cream in each glass. Preheat the oven to 325 degrees F and line a baking sheet with parchment paper. Mix together the flour, baking soda and salt in a medium bowl. Set aside. Cream the butter with both sugars in a stand mixer fitted with the paddle attachment until light and fluffy. Add the egg, egg yolk and vanilla and beat well. Mix in 1/3 cup room temperature water. Mix in the flour mixture until well combined, then stir in the chocolate chips. Scoop the dough into balls slightly smaller than a golf ball and place on the lined baking sheet. (Cookies can be placed close together since you are only freezing them right now.) Chill the cookies in the freezer for 30 minutes to 1 hour. Line another baking sheet with parchment paper. Take the cookies off the frozen baking sheet and place them at least 3 inches apart on the new sheet. Let them warm up just enough so you can squish them. Pressing with your palm or the flat bottom of a glass, gently flatten each cookie to about 1/4-inch thick. Bake until kinda dark golden brown, 20 to 25 minutes. Let cool on the baking sheet on a wire rack for 15 minutes. ","[Pinot Noir, Chianti, Tempranillo, Zinfandel]" 9162,"Cheesesteak-Stuffed Grilled Cheese 2 cups shredded Cheddar 2 tablespoons whipped cream cheese, at room temperature 2 tablespoons mayonnaise 1/2 teaspoon garlic powder 1/2 teaspoon smoked paprika 1/4 teaspoon ground cumin One 1 1/4-ounce packet chili seasoning 1 1/2 pounds flank or skirt steak, trimmed 2 tablespoons unsalted butter 2 bell peppers, cut into thin matchsticks 1 yellow onion, thinly sliced Olive oil, for drizzling 6 hoagie rolls 12 slices provolone Instructions: Preheat a grill to medium-high heat and place a disposable aluminum foil pan on one side of the grill. In a medium bowl, beat together the Cheddar, cream cheese, mayonnaise, garlic powder, smoked paprika and cumin until smooth. Set aside until needed or keep refrigerated in an airtight container for up 2 weeks. Set aside 2 teaspoons of the chili seasoning. Sprinkle the steak with the remaining seasoning. Add the butter, peppers and onion to the aluminum pan. Sprinkle with the reserved 2 teaspoons chili seasoning. Cook the vegetables, stirring occasionally, until tender, 2 to 3 minutes. Remove and let rest. While the vegetables cook, drizzle the steak with oil and cook on the empty side of the grill until medium-rare to medium, about 5 minutes per side, depending on the thickness of the steak. Rest the steak on a rack for 5 minutes. Thinly slice against the grain and add to the pan with the vegetables. Lower the grill to medium heat. Partially split the hoagie rolls, leaving just enough of the roll attached so they open like a book. Toast the cut side of the rolls on the grill. Spread a large spoonful of the cheese mixture onto each side of the rolls. Divide the steak, peppers and onions equally between the rolls. Top each with 2 slices of provolone. Close the sandwiches, wrap each in aluminum foil and put back on the grill to toast. Cook until the cheese is melted. Let cool slightly before unwrapping and serving.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Tempranillo]" 9163,"Rice Balls 1 pound sushi quality tuna, salmon, yellowtail, snapper 1 1/2 cups prepared vinegared sushi rice Instructions: Slice fish across the grain into thin (1/8-inch thick) medallions about 1 1/2-inches in diameter. Place a sheet of plastic wrap in the palm of your hand and lay a piece of fish on it. Put 1 rounded tablespoon sushi rice on the fish, gather up the edges of the plastic, and twist to form the combination into a ball. Keep sushi cold until ready to serve. Note: This recipe can be used in conjunction with the other recipes for the elements of the Bento Box of sushi hors d'oeuvres made on the episode which also included: Traditional Osaka Style Sushi, Maki, and Nigiri Sushi. Also refer to the Sushi Rice recipe as needed. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Sparkling Wine]" 9164,"Fresh Ginger Fruit Salad 1 tablespoon minced ginger Juice of 1 orange Juice of 1 lime 1 large mango, peeled and diced 1 small pineapple, peeled and diced 2 large Asian pears, peeled and diced 1 pint raspberries Instructions: In a large bowl, mix ginger with juices. Toss lightly with fruit and chill for 2 hours. Wine Suggestion: Grosset Polish Hill Riesling, 1997 ",[Riesling] 9165,"Boston Cream Pie 1/2 cup sugar 3 tablespoons cornstarch
1/2 teaspoon salt
1 large egg plus 3 egg yolks, at room temperature
2 cups whole milk
1 teaspoon vanilla extract
Nonstick cooking spray, for spraying the pan 1/4 cup (1/2 stick) salted butter, at room temperature
2/3 cup sugar
1 large egg, at room temperature
1 1/2 cups cake flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
3/4 cup whole milk
1 teaspoon vanilla extract
1 cup heavy cream 1 1/2 cups (12 ounces) semisweet chocolate chips
Instructions: For the filling: In a medium saucepan off-heat, whisk together the sugar, cornstarch and salt. Stir in the whole egg and the 3 yolks, and then stir in the milk. Turn the heat on to medium high and cook the mixture, uncovered, stirring constantly, until the custard thickens, 12 to 15 minutes. Remove the pan from the heat and stir in the vanilla. Transfer to a bowl, cover with plastic wrap and refrigerate while you make the cake. Be sure to place the plastic wrap directly onto the custard to prevent a skin from forming. For the cake: Preheat the oven to 350 degrees F. Spray a 9-inch round cake pan with cooking spray and set aside. Using an electric mixer, cream the butter and sugar together until fluffy, about 5 minutes. Add the egg and mix until completely combined. Sift together the cake flour, baking powder and salt in a bowl. Add the flour mixture to the butter mixture alternating with the milk, beginning and ending with the flour. Add the vanilla. Pour the batter into the prepared pan and bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean. Remove the cake from the oven and allow to cool in the pan for 10 minutes, then turn out onto a rack to cool completely, about 20 minutes. For the topping: To make the chocolate ganache, in a medium saucepan over medium-high heat, bring the cream to a boil, then immediately remove from the heat. Add the chocolate chips to the cream and stir until completely melted. To assemble, slice the cake layer in half horizontally. Spread the custard filling onto one layer, then top with the second layer of cake. Spread the ganache over the top of the cake using an offset spatula or the back of a spoon, allowing it to drizzle down the sides. Refrigerate for at least 2 hours before serving. Store covered in the fridge for up to 2 weeks. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 9166,"Squid Luau 1 1/2 pounds cooked squid or octopus 2 pounds luau leaf (taro leaves) 2 cups water 2 cups coconut milk 1 teaspoon salt Instructions: Cut the cooked squid or octopus into thin crosswise slices and set aside. Wash luau leaves thoroughly; remove stems and fibrous parts of veins. Place washed leaves in large saucepan; add water. Bring to a boil, lower heat, and simmer for 1 hour, stirring frequently. Drain luau leaves thoroughly; stir in coconut milk, salt, and squid. Heat but do not boil. ","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]" 9167,"Chicken Pot Pie Cupcakes Baking spray with flour 1 1/2 cups all-purpose flour 1/4 cup coarse cornmeal 1 tablespoon sugar 2 teaspoons baking powder 1 1/2 teaspoons kosher salt 1/2 teaspoon coarsely ground black pepper 1 tablespoons unsalted butter (2 softened, 2 melted) 1 small onion, finely chopped (about 3/4 cup) 1 teaspoon fresh thyme leaves 1 cup shredded rotisserie chicken, plus more for garnish 2 medium carrots (1 grated, 1 finely chopped) 1 cup milk 1/4 cup sour cream 2 large eggs Crust: 1 sheet puff pastry, thawed Fresh thyme leaves, for garnish Kosher salt and coarsely ground black Pepper Sweet Pea Cream: 3/4 cup frozen peas, thawed, plus more for garnish 4 ounces cream cheese 1/2 teaspoon finely grated lemon zest 1/2 teaspoon kosher salt Freshly ground black pepper 2 tablespoons chopped fresh parsley Instructions: For the cupcakes: Preheat the oven to 350 degrees F and position a rack in the middle of the oven. Line one 12-cup standard muffin tin with cupcake liners and spray generously with baking spray. Whisk together the flour, cornmeal, sugar, baking powder, 1 teaspoon salt and the pepper in a large bowl. Set aside. Heat 2 tablespoons softened butter in a medium skillet over medium-high heat. Once the butter begins to foam, add the onions and thyme and cook, stirring frequently, until soft and dark brown, about 8 minutes. Season with the remaining 1/2 teaspoon salt. Remove from the heat and stir in the chicken and grated carrot, just to warm through. Set aside to cool. Whisk together the milk, sour cream, eggs and 2 tablespoons melted butter. Toss the chicken-onion mixture into the flour and then stir in the milk-egg mixture until just combined (take care not to over mix). Evenly divide among the prepared muffin cups and bake until a toothpick inserted in the center comes out clean, 20 to 22 minutes. Cool the cupcakes on a rack in the tin for 10 minutes, and then remove. Cool on the rack completely. For the crust: Increase the oven to 425 degrees F and line a baking sheet with parchment paper. Cut the puff pastry into twelve 2-inch rounds and arrange on the prepared baking sheet. Poke each round a few times with a fork, cover with another sheet of parchment and weigh down with another baking sheet. Bake for 10 minutes. Remove the top baking sheet and parchment paper and sprinkle with the thyme leaves, salt and pepper. Return to the oven and bake until golden brown and crispy, about 5 minutes more. Allow to cool (these can be made a day ahead). For the sweet pea cream: Combine the peas and 1 tablespoon water in a small microwave-safe bowl. Cover with plastic wrap and cook for 1 minute. Combine the cream cheese, sour cream, lemon zest, salt and pepper to taste in the bowl of a food processor. Pulse until blended and smooth. Add the peas and parsley, and pulse once or twice just to roughly chop the peas. Scrape into a small bowl, cover with plastic wrap and refrigerate until ready for use (this can be made a day ahead). To assemble: Top the cupcakes with a heaping tablespoon of sweet pea cream and spread to coat. Decorate each with a piece of chicken, chopped carrots and peas. Top with a crust. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 9168,"Smoked Corn on the Cob with cl Butter 4 ears fresh corn, shucked 4 tablespoons cl Butter, recipe follows Kosher salt Freshly ground pepper 5 teaspoons freshly ground pasilla, ancho, or guajillo powder 4 ounces butter, room temperature Salt and freshly ground black pepper Instructions: Prepare an outdoor smoker or if using a stovetop smoker, use 1 1/2 tablespoons of the \smoke dust\ in the bottom. Fit the drip pan in the smoker and pour 1/2 cup water into the pan. Position the rack on top and place the ears of corn on it. Close the lid and place the smoker over high heat. When smoke begins to appear, reduce the heat to medium. Cook for 20 minutes, or until tender. If using an outdoor smoker, put a pan of water close to the smoke source so that the corn won't dry out. Serve with cl Butter, salt, and pepper. Blend the cl powder with the butter until light and fluffy. Season the butter with salt and pepper, to taste. ","[Malbec, Tempranillo, Garnacha, Zinfandel]" 9169,"African Peanut Soup 2 tablespoons plus 1 teaspoon peanut oil, divided 1 tablespoon curry powder 2 medium onions, sliced (about 4 cups) 2 teaspoons minced garlic 2 large sweet potatoes (about 2 pounds), peeled and cut into chunks 2 cups low-sodium chicken broth 1 (28-ounce) can whole tomatoes, drained and quartered 1 pound ground turkey 1 teaspoon salt, divided 1/4 teaspoon black pepper 1/4 teaspoon cayenne 1/2 cup chunky peanut butter 1/2 cup coconut milk Instructions: Heat 2 tablespoons of peanut oil in a large Dutch oven or stockpot over medium-high heat. Add curry powder and cook, stirring constantly for 1 minute. Add onions and cook, stirring occasionally, for 2 minutes. Add garlic and cook for 1 more minute. Stir in sweet potatoes, chicken broth and tomatoes, and bring soup to a boil. Simmer, covered, 20 to 30 minutes. In a large skillet, heat the remaining teaspoon of peanut oil. Add the turkey and cook, stirring with a wooden spoon to break up any clumps until cooked through. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Drain on paper towels. Add cooked ground turkey, the remaining 1/2 teaspoon salt, cayenne, peanut butter, and coconut milk to the soup, stirring to combine. Bring mixture to a simmer and cook for 20 minutes. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 9170,"Sprinkle Bark 1 pound white chocolate, chopped Blue sprinkles, for decorating Instructions: Melt the white chocolate in a microwave-safe bowl in the microwave in 30-second intervals. Spread on a foil-lined baking sheet until about 1/4 inch thick. Top the white chocolate with blue sprinkles. Let set. Break into pieces. ","[Chardonnay, Moscato, Riesling]" 9171,"Apple Brown Betty 6 apples, Granny Smith or Braeburn, peeled and cored 3 lemons, zested and juiced 3 lemons, zested and juiced
1 1/2 cups unseasoned bread crumbs 1 stick unsalted butter, melted, plus 1 additional tablespoon for greasing the baking dish 1/2 teaspoon kosher salt 1 1/4 cups dark brown sugar 1 teaspoon ground cinnamon 1/8 teaspoon ground nutmeg 1/8 teaspoon ground allspice 1/4 teaspoon ground cloves Instructions: Preheat the oven to 350 degrees F with a rack in the center of the oven. Place the apples on a flat surface, cut them in half, and then into thin slices. Put them in a medium bowl and coat them with a light layer of zest from 1 of the lemons and all of the lemon juice. In a separate bowl, mix together the butter and bread crumbs. Season with salt. Set aside. In a third bowl, combine the brown sugar, cinnamon, nutmeg, allspice and cloves. Mix to blend and add the apple slices. Grease each baking dish with the remaining butter. Layer the bottom with the apples and cover with the bread crumb mixture. Cover the dishes tightly with aluminum foil and place in the center of the oven. Bake until the apples are tender when pierced with the tip of a knife, 30 to 45 minutes. Remove the foil, raise the oven temperature to 425 degrees F and bake until the top browns. Serve immediately. ","[Chardonnay, Riesling, Pinot Grigio, Moscato]" 9172,"Peanut Butter Fudge Nonstick cooking spray One 14-ounce can sweetened condensed milk
2 1/2 cups peanut butter chips (from two 10-ounce bags)
4 tablespoons unsalted butter
1/4 teaspoon kosher salt
3 tablespoons crunchy peanut butter
3 tablespoons white chocolate chips
2 tablespoons chopped roasted salted peanuts
Instructions: Line an 8-inch square baking dish with foil, leaving a 2-inch overhang on two sides. Lightly coat with cooking spray. Combine the sweetened condensed milk, peanut butter chips butter and salt in a medium saucepan. Place over medium-low heat and stir frequently with a rubber spatula, making sure to scrape the bottom, until the peanut butter chips are completely melted, about 5 minutes.
When the peanut butter chip mixture is mostly melted, combine the crunchy peanut butter and white chocolate chips in a small microwave-safe bowl. Microwave in 15-second intervals, stirring, until melted, about 1 minute.
Spread the melted peanut butter chip mixture into the prepared baking dish. Immediately drizzle the white chocolate mixture on top. Drag a butter knife through the white chocolate to make a marbled pattern on top. Sprinkle with the chopped peanuts. Let cool completely, then cover with plastic wrap and refrigerate until firm, at least 2 hours or overnight.
Using the foil, lift the fudge out of the baking dish and cut into 16 small squares. Best serve chilled. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 9173,"Herbed Ricotta Cheese Spread 8 ounces skim milk ricotta cheese 1 teaspoon garlic, roasted 2 teaspoons fresh basil, thyme, and oregano 2 teaspoons Parmesan cheese, grated Salt and freshly cracked black pepper to taste Instructions: Combine all the ingredients in a small bowl and mix with a rubber spatula until blended. Process until the mixture is rough-textured, not completely smooth ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Prosecco]" 9174,"Penne with Braised Short Ribs 4 pounds beef short ribs Kosher salt and freshly ground black pepper 1/4 cup olive oil 1 large onion, diced 3 cloves garlic, coarsely chopped 5 Roma tomatoes, cut into eighths 1 cup red wine, such as Cabernet Sauvignon 3 tablespoons Dijon mustard 2 cups low-sodium beef broth 1 pound penne pasta 1/4 cup freshly grated Parmesan 1/4 cup chopped fresh flat-leaf parsley Instructions: Place an oven rack in the lower 1/3 of the oven. Preheat the oven to 350 degrees F. Season the ribs with salt and pepper. In a large heavy-bottomed Dutch oven or ovenproof stock pot, heat the oil over medium-high heat. In batches, add the ribs and brown on all sides, about 8 to 10 minutes. Remove the ribs and set aside. Add the onion and garlic and cook, stirring frequently, for 2 minutes. Add the tomatoes, wine and mustard. Bring the mixture to a boil and scrape up the brown bits that cling to the bottom of the pan with a wooden spoon. Return the ribs to the pan. Add the beef broth, cover the pan and place in the oven for 2 1/2 hours until the meat is fork-tender and falls easily from the bone. Remove the ribs from the cooking liquid. Using a large spoon, remove any excess fat from the surface of the cooking liquid. Using a ladle, transfer the cooking liquid in the bowl of a food processor. Process until the mixture is smooth. Pour the sauce into a saucepan and keep warm over low heat. Remove the meat from the bones. Discard the bones. Using 2 forks, shred the meat into small pieces. Stir the shredded meat into the sauce. Season with salt and pepper, to taste. 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 the pasta and place in a large serving bowl. Using a slotted spoon, remove the meat from the sauce and add to the pasta. Pour 1 cup of the sauce over the pasta. Toss well and thin out the pasta with more sauce, if needed. Sprinkle the pasta with Parmesan cheese and chopped parsley before serving. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Barbera]" 9175,"Whole-Wheat Penne with Turkey and Asparagus 1 1/2 pounds turkey breast scaloppini cutlets 1/4 cup garlic-flavored olive oil, plus more as needed 1/4 cup white balsamic vinegar, plus more as needed Coarse salt and freshly ground black pepper 12 ounces whole-wheat, whole-grain penne 1 pound asparagus, cut into 1-inch pieces Instructions: Put the turkey cutlets in a glass bowl and add the garlic-flavored olive oil and vinegar and season with salt and pepper, to taste. Toss to coat, and let stand for 10 minutes. Preheat a grill pan over medium-high heat. Bring a large pot of water to a boil, over medium heat, and add a generous amount of salt. Remove the turkey from the marinade, shaking off any excess liquid and transfer to a plate. Drizzle with oil to keep it from sticking and season well with salt and pepper. Grill the cutlets, turning once, until the turkey is cooked through, about 1 1/2 minutes per side. Transfer to a cutting board and chop into bite-sized pieces. Boil the pasta according to the package instructions. Add the asparagus in the last 2 minutes of cooking time. Carefully remove about 1/2 cup of the cooking water and reserve. Drain the pasta in a colander, add some garlic oil to the bottom of the pot and return the pasta to the pot, off the heat. Add the turkey and any juices released to the cooked pasta and toss to combine. Season the pasta with salt and pepper, to taste and drizzle with additional olive oil and vinegar, if desired. Add the pasta cooking water, a tablespoon at a time and toss until the pasta is evenly moistened. Transfer to a serving platter or bowl and serve warm, room temperature, or cold right out of the refrigerator. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Gavi]" 9176,"Kalbi Short Ribs in Da Kitchen Teriyaki Sauce 3 pounds beef short ribs, 3/8-inch cut 1/2 cup sugar
1/4 cup soy sauce
2 cloves garlic, grated
1 tablespoon sweet chili sauce
1 teaspoon grated fresh ginger 1/2 orange Cooked rice, for serving Green onions, thinly sliced, for garnish Sesame seeds, for garnish Instructions: Place the beef short ribs in a re-sealable gallon bag. Add the sugar, soy sauce, garlic, sweet chili sauce, ginger and 1/2 cup water to the bag. Squeeze half of the orange in the bag, and add the remaining orange rind. Marinate the short ribs in the refrigerator for at least 12 hours, preferably 24 hours, so the juices and flavors can soak into the short ribs. Preheat a grill to medium heat. Cook the short ribs until lightly charred on both sides, 4 to 6 minutes. Serve immediately with rice and garnish with sesame seeds and green onions. ","[Cabernet Sauvignon, Merlot, Malbec, Zinfandel]" 9177,"Antipasti Plate-Inspired Spaghetti 12 ounces dried spaghetti 1 tablespoon olive oil 4 ounces sopressata or salami, cut into thin strips One 14-ounce can artichoke hearts, strained and quartered 6 stuffed Spanish queen olives, halved, plus 2 tablespoons brine 4 Kalamata olives, halved 1 whole roasted red pepper, cut into thin strips One 14-ounce can diced tomatoes 4 to 5 fresh basil leaves, plus more for serving 1/2 cup of 1/2-inch chunks fresh mozzarella Crusty bread, for serving Instructions: Bring a medium pot of water to a boil, add the pasta and cook according to package directions; drain, reserving 1/2 cup of the pasta water. Return the pasta to the pot. Meanwhile, heat the olive oil in a large nonstick skillet over medium-high heat. Add the sopressata and cook, stirring, until blistered and the oil turns reddish, about 3 minutes. Add the artichoke hearts, Spanish olives, Kalamata olives and roasted red pepper and stir to coat. Add the tomatoes, basil leaves, olive brine and reserved pasta water. Bring to a simmer and cook until most of the water evaporates and the sauce thickens slightly, 8 to 10 minutes. Add the sauce and mozzarella to the pasta in the pot and stir to combine. Divide among 4 bowls and sprinkle with more basil. Serve with bread. ","[Chardonnay, Pinot Grigio, Vermentino, Sauvignon Blanc]" 9178,"Hasselback Apples with Granola Streusel and Caramel 3 tablespoons unsalted butter, melted 2 large, firm baking apples, such as Gala or Honeycrisp 3 tablespoons light brown sugar 1/4 cup vanilla-flavored granola
2 tablespoons all-purpose flour
Pinch fine salt 1/4 cup store-bought caramel sauce Squeeze of lemon juice Whipped cream or vanilla ice cream, for serving Instructions: Preheat the oven to 400 degrees F. Grease an 8-by-8-inch baking dish with some of the melted butter. Peel and halve the apples; cut out the cores and place flat-side down. Using a sharp knife, make slits in each apple half 1/4 inch apart; do not cut through to the bottom. (If you make the slits too close together, the apples will fall apart). Place the apples flat-side down in the prepared baking dish.
Mix 2 tablespoons of the melted butter with 2 tablespoons of the brown sugar in a small bowl with a fork until a paste forms. Spread the mixture on the apples. Cover the baking dish with foil and bake until just tender when pierced with the tip of a knife, about 20 minutes.
Meanwhile, make the streusel. If the granola has big chunks in it, put it in a plastic bag and smash with the back of a measuring cup into smaller crumbles. Mix the granola with the flour, salt, remaining 1 tablespoon brown sugar and remaining 1 tablespoon butter in a bowl with a fork until the pieces are moistened and the mixture is clumpy. Uncover the apples and spoon the streusel on the tops and in some of the slits, using a fork or the tip of a paring knife to gently separate the flaps. Return to the oven and bake, uncovered, until the apples are tender and the topping is golden, about 20 minutes more.
Microwave the caramel sauce in a small bowl until warm, about 45 seconds. Stir in the lemon juice. Transfer the apples to plates, drizzle with the caramel sauce and top with whipped cream. ","[Chardonnay, Riesling, Pinot Grigio, Cava]

" 9179,"Grown Up Alphabet Pasta 1 to 2 tablespoons or a good nub butter, plus 2 tablespoons 1 large shallot, chopped 2 cups dried alphabet pasta 3 cups chicken stock, plus more as needed 1 cup coarsely grated Parmesan cheese 1 tablespoon coarse salt Freshly ground black pepper 1 good handful fresh parsley, chopped Instructions: Melt the butter over high heat in a saucepan. Add the shallot and cook, stirring often, until golden brown, about 6 to 8 minutes. Cook's Note: Be attentive to this. You don't want any brown crispy shallot edges. Reduce the heat to medium, and add 2 tablespoons butter along with the alphabet pasta. Cook, stirring often, until the pasta is coated in the butter and is light and golden, about 2 minutes. Add 1 cup chicken stock, and bring everything to a boil. Let the liquid get incorporated, then once absorbed add another 2 cups or more stock about a cup at a time. Continue boiling, stirring all the while, until the pasta absorbs the stock, about 10 minutes. If the mixture becomes too thick before the pasta finishes, pour in a little more stock or water. Stir in the grated Parmesan, salt and pepper to taste. Check the pasta's consistency, and add more stock, if needed. Cook's Note: You are looking for a slightly loose consistency with the pasta having a bit of a bite in its center. Fold in the chopped parsley, and add a bit more salt and pepper, if needed. Transfer the pasta to warm shallow soup bowls alongside Fried Chicken. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 9180,"Baked Tomatoes Stuffed With Creamy Stovetop Bacon Mac And Cheese Kosher salt 1 pound elbow macaroni
6 strips thick-cut smoked bacon, cut in 1/4-inch pieces 1/4 cup all-purpose flour
4 cups hot whole milk Freshly ground black pepper 1 teaspoon dry mustard, or more as needed
8 ounces sharp Cheddar, shredded (2 cups) 8 ounces Muenster cheese, shredded (2 cups)
1 tablespoon hot sauce
4 beefsteak tomatoes
Kosher salt and freshly ground black pepper
1/4 cup panko 1/4 cup grated Parmesan
2 tablespoons chopped fresh parsley
Olive oil, for drizzling
Instructions: For the mac and cheese: In a pot of boiling salted water, cook the pasta until al dente; drain. Set an extra-large skillet, or a large heavy saucepan, over medium-low heat and cook the bacon until crispy and the fat renders out, 10 to 12 minutes. Set the bacon aside, reserving the fat to build your sauce. At this point you should have about 1/4 cup of reserved fat. If needed, add some olive oil or butter to make sure you have a 1/4 cup of fat in the pan. Add the flour and cook, whisking constantly, until the paste bubbles a bit, about 2 minutes (make sure it doesn't brown). Continuing to whisk, add 3 cups of the hot milk and cook until the sauce thickens, about 5 minutes. Season with salt and pepper. Bring the sauce to a boil, reduce the heat to low and cook for 2 to 3 more minutes. Stir in the dry mustard, and then gradually add the Cheddar and Muenster cheeses, stirring constantly until all of the cheese has melted into the sauce. Stir in the hot sauce and the remaining 1 cup milk. Add the cooked pasta to the sauce and stir to coat. Stir in the crispy bacon and season with salt and pepper. You'll need 1 to 2 cups of mac and cheese for the tomatoes. For the baked tomatoes: Set your oven rack to the middle position and preheat your oven to broil. Using a paring knife, remove the tops of your tomatoes (the stem end), and then carefully hollow each one out with a spoon. You want to create a bowl, while removing all the seeds and some of the flesh, leaving about 1/2-inch of flesh in each tomato. Season the inside of the tomatoes with salt and pepper. Then stuff each one with as much mac and cheese as you can, 1/4 to 1/2 cup. Mix the panko, Parmesan and parsley together, and season with salt and pepper. Pile some of the breadcrumb topping onto each tomato. Each one will accommodate about 2 tablespoons of the topping. Now, drizzle the breadcrumbs with olive oil, so the panko browns up nicely. Broil the tomatoes until the breadcrumb topping is golden brown and crispy, 2 to 3 minutes. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 9181,"Strawberry Cobbler Squares 3 cups chopped strawberries 1/4 cup granulated sugar
1 tablespoon cornstarch
1 lime, zested and juiced 2 1/2 cups all-purpose flour 2 1/2 sticks (20 tablespoons) salted butter, cubed and chilled, plus more for the pan 1 cup packed brown sugar
1 tablespoon baking powder
1/2 cup heavy cream
2 tablespoons turbinado sugar
1 1/2 cups powdered sugar 2 to 3 tablespoons fresh lime juice
Instructions: For the filling: Preheat the oven to 375 degrees F. Add the strawberries, granulated sugar, cornstarch and lime zest and juice to a bowl. Toss to combine and set aside. For the crust and crumble: In a food processor, combine the flour, butter, brown sugar and baking powder. Pulse until a loose crumb forms; continue to pulse as you add the cream. Grease a 9-by-13-inch pan with butter. Dump two-thirds of the flour mixture onto the prepared pan and press flat. Top with the strawberry mixture, spreading it into an even layer. Sprinkle over the remaining flour mixture, followed by the turbinado sugar. Bake the bars until the top is golden and the strawberry layer is thick and bubbling, 28 to 30 minutes. Remove and allow to cool. For the icing: Whisk together the powdered sugar and lime juice until smooth. Cut the cobbler into small squares and drizzle with the icing. Add to a platter and serve. ","[Chardonnay, Riesling, Moscato, Sparkling wine]

" 9182,"Roast Duck with Chipotle Glaze 2 cups freshly squeezed orange juice 1/2 cup honey 1 cup chipotle pickling juice or red wine vinegar Salt and pepper 1 5-pound duck, halved and backbone removed 6 dried Chipotle or Morita chiles, stemmed, seeded if desired 2 cups red wine vinegar Instructions: To make the glaze, combine the orange juice, honey, chipotle pickling juice or red wine vinegar, 1 1/2 teaspoons salt and 1/2 teaspoons pepper in a small saucepan. Bring to a boil and cook until reduced by one fourth, about 5 to 6 minutes. Set aside to cool. Preheat the oven to 475 degrees. Season the duck all over with salt and pepper. Place skin side up on a rack in a roasting pan. Roast 30 minutes, then reduce the heat to 375 degrees F and roast 45 minutes longer. Remove from the oven and generously brush with the glaze. Return to the oven and continue roasting 30 minutes longer, generously brushing with the remaining glaze every 10 minutes. Cut each piece in half and serve hot with any remaining glaze for dipping. Combine the chiles and vinegar in a small pot. Bring to a boil, reduce to a simmer and cook, covered, 5 minutes. Set aside to cool. Store in a jar in the refrigerator up to 3 months. ","[Malbec, Tempranillo, Garnacha, Barbera]" 9183,"\u201cGYOB\u201d (Grind Your Own Burgers) 2 pounds beef chuck roast, cut into 1-inch cubes Kosher salt and freshly ground pepper 4 tablespoons salted butter, at room temperature 4 brioche buns, split 4 slices American cheese Sliced avocado, for topping Steamed broccoli, for serving Instructions: Place the beef chunks on a baking sheet in a single layer, leaving a little space around each piece. Freeze the meat until it\u2019s very firm and starting to harden around the edges but still pliable, 15 to 30 minutes. Freeze the blade of a food processor at the same time. Place half of the meat in the food processor fitted with the chilled blade and pulse until coarsely ground, 10 to 15 one-second pulses, stopping to redistribute the meat with a wooden spoon around the bowl as necessary to ensure even grinding. Turn out the meat onto a baking sheet (just dump it out \u2014 try not to touch the meat too much). Repeat the grinding with the remaining meat. Spread the meat on the baking sheet and inspect carefully, discarding any long strands of gristle or large chunks of hard meat or fat. Season the meat with salt and pepper. Divide the meat into 4 equal piles. Form the piles with your hands into 4 large thin patties, about 4 inches wide. The patties should be loosely packed.
Heat a large cast-iron skillet or large heavy griddle pan over high heat. Spread the butter on the cut sides of the buns. Toast the buns in the skillet until golden brown, about 2 minutes. Working in two batches, add the beef patties to the skillet and immediately press them down once with a spatula; do not smoosh them again. Cook until crusty brown on the bottom, 4 to 5 minutes; flip once, top with a piece of cheese and cook until the other side is crusty and the cheese melts, about 4 more minutes. Place the burgers on the toasted buns; top with sliced avocado. Serve with steamed broccoli. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Zinfandel]" 9184,"Spice Rubbed Smoked Ribs with Maple-Horseradish Baste 2 cups pure maple syrup 1/2 cup prepared horseradish, drained 2 heaping tablespoons Dijon mustard 1 tablespoon ancho chili powder Salt and freshly ground pepper 1/3 cup Spanish paprika 3 tablespoons ancho chili powder 3 tablespoons New Mexican chili powder 2 tablespoons ground coriander 1 tablespoon ground cumin 2 tablespoons kosher salt 2 teaspoons ground black pepper 3 cups wood chips (hickory, mesquite, or applewood) 4 racks pork ribs (3 pounds each) Instructions: Whisk all ingredients together in a medium bowl. Season with salt and pepper, to taste. Stir spices together in a medium bowl. About 1/2 hour before cooking time, soak hickory chips in enough water to cover. Drain chips. In a covered grill, place slow burning charcoal in both sides of a drip pan. Sprinkle coals with wood chips.
Rub top side of each rack of ribs with about 3 tablespoons of the rub. Place ribs, bone side down, on grill. Close cover or place cover on the smoker. Grill about 1 1/2 hours, adding chips every 20 minutes. During the last 10 minutes of grilling, brush liberally with the Maple-Horseradish Glaze. ","[Cabernet Sauvignon, Zinfandel, Malbec, Syrah]" 9185,"Vegetarian Steamed Dumplings 8 ounces firm tofu 1/2 cup grated carrots 1/2 cup grated Napa cabbage 2 tablespoons diced red bell pepper 2 tablespoons finely chopped scallions 2 teaspoons grated fresh ginger 1 tablespoon chopped fresh cilantro 1 tablespoon soy sauce 1 tablespoon hoisin sauce 2 teaspoons sesame oil 1 large egg 1 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 35 to 40 small wonton wrappers Vegetable oil, for coating parchment paper Instructions: Cut the block of tofu in half horizontally and put it between several layers of paper towels, set between two large plates, and top with a 28-ounce can from the pantry. Set aside for 20 minutes to extract as much whey as possible. Cut the tofu into 1/4-inch cubes and place in a large mixing bowl along with the carrots, cabbage, bell pepper, scallions, ginger, cilantro, soy sauce, hoisin sauce, sesame oil, egg, salt and pepper. Toss by hand to combine. To form the dumplings: Remove 1 wonton wrapper from the package, covering the others with a damp cloth. Brush the edges of the wrapper lightly with water. Place 1 rounded teaspoon of the tofu mixture in the center of the wrapper. Fold into a triangle and then attach the ends, then brush two points with a little water and pinch together to make a wonton shape. Bring a large pot of at least 3 inches of water to a low boil. Brush a parchment paper round lightly with oil, then place into a steamer basket. Place dumplings onto the parchment and cover the steamer with the lid. Steam dumplings for 15 minutes, until dough is cooked and center has cooked through. Remove dumplings from steamer and serve! ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 9186,"Caribbean Burger 1/2 cup fresh lemon juice (from 2 to 3 lemons) 1/3 cup extra-virgin olive oil 1/3 cup jarred jerk sauce 2 tablespoons Cajun seasoning 1 to 2 tablespoons red pepper flakes 1 small red bell pepper, finely chopped 1 large jalapeno pepper, seeded and finelychopped 3 cloves garlic, minced 2 tablespoons extra-virgin olive oil 2 carrots, cut into 3-inch sticks 1 medium zucchini, cut into 3-inch sticks 1 small red bell pepper, cut into 3-inch strips Kosher salt Canola oil, for the grill 2 pounds ground beef chuck Kosher salt and freshly ground pepper 4 sesame hamburger buns, split Instructions: Make the jerk sauce: Whisk the lemon juice, olive oil, jarred jerk sauce, Cajun seasoning and red pepper flakes in a bowl until combined. Stir in the bell pepper, jalapeno and garlic; cover and refrigerate overnight. Make the vegetables: Heat a large skillet over medium-high heat and add the olive oil. Add the carrots, zucchini and bell pepper, season with salt and cook, tossing occasionally, until slightly softened, about 5 minutes. Add 1/4 cup of the prepared jerk sauce and cook until the vegetables are glazed, 1 to 2 more minutes. Remove from the heat and cover to keep warm. Grill the burgers: Preheat a grill to medium high and brush the grates with canola oil. Form the beef into four 3/4-inch-thick patties and season generously with salt and pepper. Grill about 4 minutes per side for medium rare. Meanwhile, lightly toast the buns on the grill. Serve the burgers on the buns; top with the sauteed vegetables. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Tempranillo]" 9187,"Frittata with Asparagus, Tomato, and Fontina 6 large eggs 2 tablespoons whipping cream 1/2 teaspoon salt, plus a pinch 1/4 teaspoon freshly ground black pepper 1 tablespoon olive oil 1 tablespoon butter 12 ounces asparagus, trimmed, cut into 1/4 to 1/2-inch pieces 1 tomato, seeded, diced Salt 3 ounces Fontina, diced Instructions: Preheat the broiler. Whisk the eggs, cream, 1/2 teaspoon salt, and pepper in a medium bowl to blend. Set aside. Heat the oil and butter in a 9 1/2-inch-diameter nonstick ovenproof skillet over medium heat. Add the asparagus and saute until crisp-tender, about 2 minutes. Raise the heat to medium-high. Add the tomato and a pinch of salt and saute 2 minutes longer. Pour the egg mixture over the asparagus mixture and cook for a few minutes until the eggs start to set. Sprinkle with cheese. Reduce heat to medium-low and cook until the frittata is almost set but the top is still runny, about 2 minutes. Place the skillet under the broiler. Broil until the top is set and golden brown on top, about 5 minutes. Let the frittata stand 2 minutes. Using a rubber spatula, loosen the frittata from skillet and slide the frittata onto a plate. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 9188,"Slow Cooked Winter Bread Pudding with Dried Pears 1 loaf (about 1 pound) whole-wheat multi-grain bread, preferably stale, cut into large cubes (about 6 cups) 1 quart (4 cups) half-and-half 4 large eggs 3/4 cup sugar 2 tablespoons whiskey or bourbon 2 teaspoons pure vanilla extract 1/2 teaspoon fine salt Pinch freshly grated nutmeg 12 ounces dried pears or a combination of pears and apricots, chopped 1/4 cup sugar and 1/4 teaspoon ground cinnamon mixed together 1 1/2 cups walnuts or pecans, toasted Whipped cream or yogurt Instructions: If bread is not stale: Preheat an oven to 400 degrees F. Spread the bread cubes out on a baking sheet and cook until toasted, about 10 minutes. Whisk the half-and-half, eggs, sugar, whiskey, vanilla, salt and nutmeg together in a large bowl. Toss bread cubes and dried fruit together and place into the slow cooker. Pour custard over top and press down lightly until all bread is covered with custard. Cover and cook on LOW until pudding puffs and is just set, about 3 1/2 hours. Remove insert from the slow cooker and cool on a rack, about 20 minutes. Spoon pudding into large cups or bowls and sprinkle each serving with cinnamon sugar, and toasted nuts. Top with whipped cream or yogurt, if desired. ","[Chardonnay, Riesling, Pinot Grigio, Sparkling Brut]

" 9189,"Scoopy Salmon Salad 2 tablespoons creamy Dijon mustard (recommended: Best Foods/Hellmann's Dijonnaise) 1 tablespoon fat-free cream cheese, room temperature 2 teaspoons lemon juice Dash salt and freshly ground black pepper 6 ounces canned or poached boneless skinless pink salmon, drained and flaked if needed 1/2 cup quartered cherry or grape tomatoes 1/2 cup chopped cucumber 1/4 cup chopped red onion 1/2 tablespoon capers, drained Instructions: Combine mustard, cream cheese, lemon juice, salt, and black pepper in a bowl. Thoroughly mix until smooth. Add salmon and stir well. Add tomatoes, cucumber, red onion, and capers and toss lightly to mix. Season with additional salt and black pepper, if desired. Dig in! ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 9190,"Guinness Soaked Tuna 2 teaspoons sherry vinegar 4 teaspoons olive oil 1 teaspoon sesame oil 1/2 lemon, juiced 1/2 teaspoon toasted sesame seeds 1 cup brown sugar 1 cup salt 1 1/4 cups Guinness 3 sea scallops 3 oysters 1 (8 by 3/4 by 2-inch) piece blue fin tuna 4 cups favorite salad greens, cleaned Instructions: To make the dressing, combine the sherry vinegar, olive oil, sesame oil, lemon juice, and sesame seeds into a jar, shake well, and place aside. To make the Guinness soaked tuna, first combine the sugar, salt, and Guinness to make a brine. Stir well, until the sugar and salt are dissolved. Add the tuna and brine for 12 hours in the refrigerator. Remove tuna, wash under cold water, and dry with a clean towel. Slice 4-inch long and 1/4-inch thick ribbons off the tuna and wrap 1 around each of the scallops and oysters. Gently sear the oysters and scallops in a very hot fry pan, until the tuna cooks on the outside and the scallops and oysters just lose their translucence. Then remove from heat. Place 3 scallops on a plate. Toss the oysters with salad greens and 2 teaspoons of the dressing, and place in between the scallops. Drizzle extra dressing around the plate and serve. ","[Pinot Grigio, Sauvignon Blanc, Riesling, Albari?o]" 9191,"Carrot Cake 2 cups granulated sugar 1 1/2 cups vegetable oil 4 fresh whole eggs 2 cups pastry flour 2 teaspoons baking soda 1 teaspoon salt 2 teaspoons ground cinnamon 3 cups raw finely ground carrots 4 ounces finely chopped walnuts 1 1/2 pounds powdered sugar 12 ounces room temperature cream cheese 1 tablespoon vanilla extract 2 ounces room temperature margarine Instructions: For the cake: Preheat oven to 300 degrees F. In a mixing bowl, mix sugar, vegetable oil, and eggs. In another bowl, sift together flour, baking soda, salt, and cinnamon. Fold dry ingredients into wet mixture and blend well. Fold in carrots and chopped nuts until well blended. Distribute batter evenly into 3 (9-inch) cake layer pans, which have been generously greased. There will be approximately 1 pound 5 ounces of batter per pan. Place in preheated oven and bake for 50 to 60 minutes. Cool layers in pans, for approximately 1 hour. Store layers in pans, inverted, in closed cupboard to prevent drying. Layers must be a minimum of 1 day old. To remove layers from baking pan, turn upside down, tap edge of pan on a hard surface. Center a 9-inch cake circle on top of revolving cake stand. Remove paper from bottom of layer cake.
For the frosting:
In a suitable bowl of large mixer, place powdered sugar, cream cheese, vanilla, and margarine. Beat at second speed until thoroughly blended. Hold refrigerated and use as needed. For the assembly:
Place first layer, bottom side down, at center of cake stand. With a spatula, evenly spread approximately 3 1/2 ounces of frosting on the layer. Center second layer on top of first layer with topside down. Again with a spatula, evenly spread approximately 3 1/2 ounces of frosting on the layer. Center third layer on top of second layer with topside down. Using both hands, press firmly but gently, all layers together to get one firm cake. With spatula, spread remainder of frosting to cover top and sides of cake. Refrigerated until needed. Display on counter or cake stand with a plastic cover. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 9192,"Oi Muchim 1 English cucumber, thinly sliced into 1/4-inch-thick rounds 1 tablespoon gochugaru (Korean red cl flakes) 2 teaspoons sugar 1 1/2 teaspoons kosher salt 2 tablespoons rice wine vinegar 1 tablespoon toasted sesame oil 2 teaspoons fish sauce 1 clove garlic, finely grated 2 teaspoons sesame seeds, toasted Instructions: Toss the cucumber with the red pepper flakes, sugar and salt in a medium bowl until well combined. Cover with plastic wrap and let \cure\ at room temperature, tossing halfway through, until the cucumber has softened and released some liquid, about 30 minutes. Transfer to a colander and drain well (do not rinse). Whisk together the rice wine vinegar, sesame oil, fish sauce and garlic until combined. Pour over the cucumber mixture, add the sesame seeds and toss until well combined. Enjoy immediately or refrigerate in an airtight container for up to 5 days.
","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 9193,"Roasted Pork Loin with Cider and Chunky Applesauce 2 sprigs fresh rosemary, leaves roughly chopped 2 sprigs fresh sage, leaves roughly chopped 2 cloves garlic, smashed Pinch crushed red pepper Kosher salt Extra-virgin olive oil 1 (6-chop) pork rib roast 2 large onions, sliced 1 bundle fresh thyme, tied with string 3 bay leaves 2 quarts apple cider, divided Chunky Applesauce, recipe follows 3 tablespoons butter 4 Granny Smith apples, peeled, cored, and cut into 1/2-inch chunks (toss the apples in lemon juice if not using right away) 1 1/2 cups reserved cider from Roasted Pork Loin with Cider 1/4 cup apple cider 1 pinch ground cinnamon 1/4 cup heavy cream 1/2 cup walnuts, toasted and coarsely chopped Instructions: Preheat the oven to 425 degrees F. In a food processor, combine the chopped herbs with the garlic, crushed red pepper, a generous pinch of salt, and enough olive oil to make a paste. Brush the paste on the outside of the pork rib roast. Toss the onions with olive oil and salt and place in the bottom of a roasting pan. Add the thyme, bay leaves, and two-thirds of the cider. Place the pork on top of the onions and place in the oven. Roast the pork until it has developed a lovely brown crust, 20 to 25 minutes. Check on the pork and stir the onions and cider if they are starting to burn. Add more cider when the level starts to go down. Lower the oven to 375 degrees F and roast until an instant-read thermometer reads 150 degrees F, 30 to 35 minutes. If the crust on the pork starts to get too dark, cover it with foil. Remove 1 1/2 cups of the cider from the bottom of the roasting pan and reserve for the applesauce. Let the pork rest for at least 15 minutes before carving. When ready to carve, remove the pork from the bone and cut the loin into thin slices. Serve with the onions braised in cider and Chunky Applesauce. Melt the butter in a saucepan large enough to accommodate the apples. Add the apples and saute over medium-low heat until the apples start to soften. Add the reserved cider, apple cider, and cinnamon and cook over medium-low heat until most of the cider has evaporated and the apples are cooked and very soft. Add the heavy cream and walnuts and cook until the cream has reduced by half. The end result should be a very chunky, sweet/savory applesauce. ","[Burgundy, Barolo, Tempranillo, Garnacha]

" 9194,"Grilled Shrimp with Peach Cocktail Sauce 4 almost ripe peaches, peeled and diced 1/2 cup white wine
1 tablespoon honey
1 tablespoon prepared horseradish, drained
1 teaspoon kosher salt, divided 1 pound large shrimp, peeled and deveined
1 tablespoon olive oil
Lemon juice, for serving Instructions: In a small sauce pan, combine the peaches and white wine. Bring to a simmer, cover and cook until the peaches are soft, about 10 minutes. Uncover and cook an additional 10 minutes to reduce slightly. Turn off the heat and stir in the honey, horseradish and 1/2 teaspoon salt. Using an immersion blender (or back of a fork) puree or mash the fruit slightly to create a sauce. Cool to room temperature or chill completely for later use (see Cook's Note). Preheat a grill pan over medium-high heat. Toss the shrimp with the olive oil and remaining 1/2 teaspoon salt. Place on the hot grill and grill until pink and opaque all the way through, about 3 minutes per side. Finish with a squeeze of lemon juice. Remove to a tray and serve alongside peach cocktail sauce. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 9195,"Artisan Double-Cherry Pie 1/4 cup butter, salted 1/2 cup butter-flavored shortening (recommended: Crisco) 2 cups white lily flour, plus additional flour as needed, up to 1/4 cup 1/2 cup cake flour (recommended: Soft as Silk) 1/2 teaspoon salt 3 teaspoons powdered sugar 1 egg 2 teaspoons vinegar 1/4 cup ice water (add more water as needed for High Altitude) 2 (12-ounce) bags frozen cherries, dark and sweet (recommended: Cascadian Farms) 1/2 cup dried cherries 11/4 cups sugar (1 cup high altitude) 3 tablespoons Minute Tapioca 1/2 teaspoon real almond extract 1 teaspoon lemon juice, fresh squeezed 1/2 teaspoon lemon zest Pinch salt 1/2 teaspoon vanilla extract 1/2 cup 100 percent black cherry juice (recommended: Knudsen Brand) 1 ounce cherry flavored brandy (recommended: Kirschwasser) 2 tablespoons butter, cubed Egg wash (1 egg and 2 tablespoons of water whisked) Large granule sugar for decoration Instructions: Crust Preparation: Using 2 pastry blenders, blend the butter, shortening, flours, salt and powdered sugar. Whisk the liquids in a 2-cup measure and pour over dry ingredients. Incorporate all the ingredients without overworking the dough. Toss the additional flour on top and scrape sides of bowl. Chill if time permits. Divide dough into 2 pieces. Roll out dough for the bottom crust. Place in a pie dish and refrigerate while working on filling. Filling Preparation: Mix all ingredients except butter and pour into chilled pie crust. Dot with butter. Brush edges of crust with egg wash. Preheat oven to 425 degrees F. Assembly: Roll out top crust and press in decorative vents and slits before covering pie or make a lattice crust. Crimp edges and place a pie bird in the center. Brush with egg wash and garnish with large granule sugar. Bake for 15 minutes. Decrease temperature to 375 degrees F and bake for an additional 45 to 50 minutes. ","[Chardonnay, Riesling, Pinot Grigio, Sparkling wine]

" 9196,"Harissa Marinara 1 cup prepared marinara sauce 2 to 3 teaspoons harissa paste, depending on heat preference
8 ounces pasta, cooked according to package instructions, for serving
Instructions: Empty the marinara into a large skillet and whisk in the harissa. Heat over medium heat until warmed through, stirring occasionally, about 5 minutes. Add pasta to the skillet, toss to coat and serve. ","[Syrah, Zinfandel, Tempranillo]" 9197,"Memphis Fried Turkey 1 14-pound turkey, giblets removed, washed and dried 1 tablespoon smoked paprika 1 1/2 teaspoons garlic powder 1 1/2 teaspoons onion powder 1 teaspoon cayenne pepper 1 teaspoon dried thyme Kosher salt and freshly ground black pepper Peanut oil, for frying (about 3 gallons) Instructions: Figure out how much oil you need to fill your fryer: Put the turkey in the empty fryer and cover with cold water. Remove the turkey; mark the line where the water is in the pot. Empty the water and dry the fryer and turkey well. Mix the smoked paprika, garlic powder, onion powder, cayenne pepper, thyme, 1 tablespoon salt and 1 1/2 teaspoons black pepper in a bowl. Sprinkle some of the spice rub inside the cavity of the turkey. Separate the skin from the breast meat with your fingers, starting at the top of the breast and sliding to the right and left, then working down. Massage some of the rub onto the meat under the skin. Sprinkle the remaining rub on the turkey's skin. Place the turkey on a sheet tray and cover with plastic wrap. Refrigerate overnight or up to 24 hours so the flavors can marry. Fill your fryer with peanut oil to the line you marked (do not fill more than three-quarters of the way). Preheat the oil to 400 degrees F; it will take about 1 hour. Meanwhile, remove the turkey from the refrigerator and let it come to room temperature as your oil heats. Once the oil reaches 400 degrees F, very carefully lower the turkey into the hot oil. (Most turkey fryers come with a basket for the turkey that has hooks and a handle to lower and lift; otherwise, get yourself a long set of sturdy tongs to grip the inside cavity and breast and an industrial kitchen fork to hold the back side of the bird.) Make sure the oil maintains its temperature while frying. Fry the turkey until the skin is dark golden brown and crisp, or until the internal temperature of the breast reaches 155 degrees F on an instant-read thermometer, about 45 minutes. Carefully remove the turkey from the oil and let it rest and drain on a wire rack, about 30 minutes. Do not cover the turkey with foil or it will lose some of its crispness. The internal temperature will rise to 165 degrees F while resting. Transfer the turkey to a board or platter. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Zinfandel]

" 9198,"Mini Crab Croissants 12 mini croissants 3/4 cup seafood salad
1/2 cup baby spinach leaves
24 large capers
24 grape tomatoes
Instructions: Split the croissants open sandwich-style but not all the way, so they have a hinge at the back. Spoon in 1 tablespoon of seafood salad, then tuck 1 or 2 baby spinach leaves underneath. Insert 2 toothpicks into the top middle of each croissant and press a caper onto the point of each toothpick for crab eyes. To make crab claws, cut the grape tomatoes open from bottom end to stem end but not all the way, leaving them hinged. Stick a toothpick into each tomato at the stem end, then insert a toothpick with a tomato into the point of each end of each croissant. Arrange them on a serving plate. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 9199,"Passion Fruit Ice Cream Sundae About 17 to 18 ounces milk About 1 quart heavy cream About 14 ounces sugar, divided 7 ounces glucose 1/2 teaspoon salt About 17 to 18 ounces passion fruit puree 30 egg yolks About 9 ounces milk About 17 to 18 ounces heavy cream About 17 to 18 ounces coconut milk 8 ounces sugar 1/4 -ounce ice cream stabilizer About 10 to 11 ounces condensed milk About 5 ounces powdered milk 1/2 teaspoons salt 8 ounces eggs 2 ounces trimolene About 2 1/2 ounces dark rum (recommended: Myers's) About 4 ounces fondant About 3 ounces glucose About 3 ounces grated unsweetened coconut Whipped Cream: 1 quart heavy cream About 1 3/4 ounces sugar 1 teaspoon vanilla extract About 1 3/4 ounces coconut-flavored rum (recommended: Malibu) About 15 ounces sugar About 2 1/2 ounces glucose 1 lime, zested About 1-ounce unsweetened toasted coconut 1 (400 ml) can coconut milk 2 1/2 ounces butter About 1 3/4 ounces coconut-flavored rum (recommended: Malibu) 8 ounces egg whites About 6 1/2 ounces powdered sugar About 5 ounces all-purpose flour About 7 1/2 ounces melted butter 4 very ripe mangoes 10 ripe kiwis 5 fresh passion fruit 1 cup sweetened shredded coconut, toasted 1 jar momo berries Instructions: For the Passion Fruit Ice Cream: Place the milk and cream in a saucepan with 1/2 of the sugar, glucose and salt. Bring to a simmer. While the liquids are heating, crack the egg yolks into a bowl, and place the other half of the sugar to the side. Place the passion fruit puree into a bain marie and set it into an ice bath for cooling purposes. Now that the liquids are hot, temper the yolks with the hot milks. First whisk the sugar into the yolks and then, slowly pour the milks into the yolks whisking constantly. Now pour it back into the pan. On low heat, cook the mixture until thickened enough to coat the back of a wooden spoon. Strain the ice cream base through a chinois over the passion fruit puree and allow it to cool in the ice bath. Spin the ice cream in the machine. Allow it to freeze for at least 1 hour before serving. For the Tres Leches Ice Cream: In a saucepan place the milk, cream, and coconut milk. Whisk together the sugar and stabilizer, then whisk it well into the milks. Add the condensed milk to the pan, along with the dry milk, and salt. Place the pan on medium heat, and allow the mixture to come to a steam. While heating, place the eggs and trimolene in a bowl together and set aside. Prepare your ice bath, by placing a bain marie into ice for cooling the ice cream mixture. Now that your milks are hot, very slowly whisk into your egg mixture some of the milk. Add everything back to the pan, and stir for 30 seconds, then strain it through a chinois into the prepared ice bath. Once cooled, add the rum. Pour the ice cream mixture into your ice cream machine and spin until set. Place in the freezer for at least 1 hour before serving. For the Coconut Croquant: Place the fondant and glucose in a small saucepan. Cook the mixture until 120 degrees C or 274 degrees F, then add the toasted coconut and stir well. Quickly, pour the mixture onto a silpat, and lay another silpat on top. Using a rolling pin, roll the mixture out as thin as you can, and place in a preheated 325 degrees F oven for 10 minutes or until golden brown. Allow it to cool completely. Approximately 10 minutes. Crush the croquant by placing it in a food processor and pulsing until small. If you do not have a processor it can be chopped by hand using a serrated knife. Once crushed, place it aside until assembly. For the Whipping the Cream: Place all the ingredients into the bowl of a stand mixer with the whip attachment. Be sure that the cream is very cold to allow it to whip nicely. Whip it on medium speed until ribbons form, then turn the machine on high to finish whipping. Place in a pastry bag with a star tip. Refrigerate until ready to use. For the Coconut Rum Caramel Sauce: Place the sugar and glucose in a small saucepan. Add just enough water to loosen the sugar and make it like \wet sand. Wash the sides of the pan down with water so that it is clean. Place a lid on the pan to allow it to boil and allow the sugar to dissolve faster. While the sugar is heating, warm the coconut milk. Prepare an ice bath with a bain marie placed in ice. Once the sugar has caramelized to a golden brown color, add the butter, and whisk it in carefully. Add the warm coconut milk slowly, then once the sugar stops boiling, whisk everything carefully. Add the rum. Place it back on the fire to dissolve any remaining sugar. Pour the sauce in the bain marie, and cool completely. Place the sauce into a squeeze bottle until ready to serve. For the Piping Tuile: Place the whites and the powdered sugar in a bowl, place it over small pan with simmering water and whisk until the whites are warm (110 degrees F). Add the flour and whisk everything until combined. Slowly add the melted butter. Mix well, scraping down the sides. Strain the mixture through a chinois. Cool before using. Place in a piping bag with a very small tip. Preheat the oven to 300 degrees F, and on a silpat draw your desired shape with the batter, and bake until golden brown. Start with 5 minutes, and then rotate the pan, for another 5 minutes. Bend the tuile as desired. Set-aside until ready to finish Sundae. For the Mango Coulis: Peel the mangoes and place the flesh of the fruit into a blender. Taste the puree. If the puree is sweet, do not add sugar. If you want it sweeter, add to your taste and blend once more to dissolve the sugar. Pass the puree through a fine sieve. Put into a squeeze bottle until ready to serve. Assembly: Peel the kiwi and slice 5 of them into thin rounds. Dice the remaining kiwi. Cut the passion fruit in half and scoop out the fruit and seeds. Begin the assembly, by placing the kiwi slices around the base of the glass. Fill the inside base of the glass with some mango coulis. Pipe in a layer of whipped cream. Sprinkle with some croquant, and place 1 scoop passion ice cream in the center. Drizzle caramel around the sides of the ice cream. Add another layer of whipped cream, 1 scoop tres leches, drizzle mango sauce, sprinkle kiwi dice, and another drizzle of caramel. Pipe another layer of whip cream then center the passion ice cream. Drizzle caramel sauce around the ice cream, sprinkle with some fresh passion seeds and add kiwi. Finish with whipped cream, and then sprinkle with toasted sweet coconut, a momo berry, and a tuile. Serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 9200,"Reshteh Polo 1/4 teaspoon ground saffron (see Cook's Note) 3 cubes ice 2 cups basmati rice 2 tablespoons unsalted butter 3/4 cup broken vermicelli (about 1.5 ounces) Kosher salt 1 russet potato (about 8 ounces) 1/4 cup vegetable oil 1/4 teaspoon turmeric 1 1/2 teaspoons ground cinnamon 1 tablespoon unsalted butter 1 cup raisins 2 tablespoons vegetable oil 1 large onion, sliced Instructions: For the rice and noodles: Sprinkle the saffron on the ice cubes and set aside to melt. This will be your bloomed saffron. Rinse the rice in a bowl a few times until the water runs clear. Drain and set aside. Melt the butter in a large saucepan over medium-low heat. Add the vermicelli and saute until the noodles turn deep brown but do not burn, 6 to 8 minutes. Set aside. Fill a 6-quart pot halfway with water and bring to a boil over medium-high heat. Add 2 tablespoons salt and the rice. Simmer over medium heat until the rice is al dente (if you press a grain between your thumb and index finger, it should break but still be firm in the center), about 7 minutes. Add the vermicelli to the pot and cook for 1 minute. Drain the rice and vermicelli in a colander and rinse briefly with cold water. Reserve the pot. Peel the potato and cut it into 1/4-inch-thick slices. Add the vegetable oil to the reserved pot and sprinkle with the turmeric. Arrange the potato slices over the bottom of the pot. Spoon a third of the rice and vermicelli mix over the potatoes and sprinkle with 1/2 teaspoon of the cinnamon and a pinch of salt. Repeat with half of the remaining rice and vermicelli mix and another 1/2 teaspoon cinnamon and pinch of salt. End with the remaining rice and cinnamon and another pinch of salt. Set the pot back medium heat. Poke 5 holes in the rice using the end of a wooden spoon. Wrap the lid in a kitchen towel and cover the pot. Cook until the rice is tender and the potatoes are easily pierced with a paring knife with no resistance, 25 to 35 minutes. For the toppings: Meanwhile, melt the butter in a large skillet over medium-low heat. Saute the raisins until plump and shiny, about 1 minute. Transfer to a bowl. Heat the vegetable oil in the same skillet. Add the onions and saute until golden and tender, about 10 minutes. When the rice mixture is ready, transfer 1/2 cup of it to a bowl, add 2 tablespoons of the bloomed saffron and mix with a spoon. Spoon the remaining rice onto a platter and arrange the potatoes around it. Top with the saffron-flavored rice, onions and raisins. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 9201,"Grilled Vegetable and Goat Cheese Roulade 1 Eggplant, thinly sliced 1 Yellow squash, thinly sliced 1 Green zucchini, thinly sliced 1 Red pepper 1 Green Pepper 5 Ounces goat cheese 1 Ounce sour cream Instructions: Lightly grill eggplant, squash and zucchini. Blacken peppers on grill, place in paper bag for a few minutes, then remove the blackened skin, seeds and slice. On a sheet of plastic wrap layer eggplant, zucchini, squash and peppers. Mix goat cheese and sour cream and spread a thin layer on top of vegetables. Roll. Refrigerate for up to two hours. To serve, slice into 1/4 inch pieces. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 9202,"Halupkis: Stuffed Cabbage 2 large cabbage heads, coarse outer leaves removed 1 1/2 cups rice, uncooked 1/4 pound bacon strips, diced 2 medium onions, diced 2 pounds ground lean beef 2 pounds ground pork 1/2 teaspoon black pepper, ground 2 teaspoons salt 4 eggs, beaten 1/4 teaspoon paprika 1/2 teaspoon celery salt 1 (14.5 ounce) can tomato soup 1 (14.5 ounce) can chicken broth 1 can chopped tomatoes with chiles, optional Instructions: Remove the center core of each head of cabbage. Place in large pot of boiling water. Boil until soft, removing each leaf as it softens. Let leaves cool, then trim the thick rib on each leaf. Reserve 14.5 ounces of the cabbage cooking water. Boil rice in a separate saucepot until half cooked. Drain and set aside. In a large skillet, saute bacon and discard excess fat. Add the onion to the skillet and cook until lightly browned. Chop the bacon into small pieces and add back to the pan. In a bowl combine beef, pork, partially cooked rice, pepper, salt, eggs, cooked onion-bacon mixture, paprika, and celery salt. Measure the mixture with medium sized ice-cream scoop to make each halupki the same size. Preheat oven to 350 degrees F. On each separate cabbage leaf, place 1 scoop of the meat mixture at the bottom of the leaf and roll, tightly tucking the sides to cover the mixture. Line the bottom of a roasting pan (not aluminum) with cabbage leaves that are too dark or to small to use for rolling. Place halupkis in roasting pan, making 2 layers. Combine tomato soup, broth, chopped tomatoes, and reserved cooking liquid and pour over halupki. Cover and bake for 2 to 2 1/2 hours. Add more liquid, if needed. They taste best the next day. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Syrah]" 9203,"Mixed Berry Crumble 2 (12-ounce) bags frozen mixed berries, thawed 1/2 cup dried cranberries
1/3 cup cranberry juice cocktail
1/4 cup quick cooking tapioca (recommended: Minute) 1/2 teaspoon ground cinnamon
1 cup sugar 1/2 cup baking mix 3/4 cup whole-grain cereal 1 cup almond biscotti (about 4 to 5 cookies), crushed
2 tablespoons butter, melted
Serving suggestions: vanilla ice cream or whipped topping Instructions: Combine mixed berries, dried cranberries, cranberry juice, tapioca, cinnamon, and sugar in bottom of a 4 or 5-quart slow cooker. Stir thoroughly. Cover and cook on high setting for 2 to 4 hours.
For crumble topping: Preheat oven to 350 degrees F, 30 minutes before serving, Line a baking sheet with aluminum foil and set aside.
In a medium bowl, combine crumble topping ingredients. Spread out on prepared baking sheet and bake for 12 to 18 minutes or until crisp and golden brown.
Sprinkle crumble topping over warm berry mixture. Serve with vanilla ice cream or with whipped topping, if desired. ","[Chardonnay, Riesling, Moscato, Sparkling Shiraz]" 9204,"Pan Seared Soft-Shell Crab with Pickled Onions and Garlic Aioli 2 cups red wine vinegar 2 tablespoons kosher salt 1 tablespoon sugar 3 big shakes hot sauce (recommended: Tabasco) 1 cup cold water 1 red onion, sliced very thin 5 to 6 large red radishes, sliced very thin 4 soft-shell crabs Peanut or canola oil, for frying 2 cups mesclun 1 small zucchini, thinly sliced and julienned High quality extra-virgin olive oil 1 cup rice or cake flour Salt Garlic Aioli, for serving, recipe follows 3 cloves garlic 1/2 cup red wine vinegar 2 egg yolks* (See Disclaimer) 1 cup peanut or other neutrally flavored oil Kosher salt Instructions: In a medium bowl, combine the red wine vinegar, salt, sugar, hot sauce and 1 cup of cold water. Add the onions and the radishes to the vinegar mixture and reserve. Clean the crabs by flipping up each side and removing the lungs. Pull the \apron\ flap off of the bottom of the crab. Using a sharp pair of scissors cut the face off the crab, this seems really mean - it is- accept it and move on.
Soft-shell crabs usually have a lot of water in them which can be very dangerous during frying. Pat the crabs with paper towels to remove excess water.
Add the frying oil to a large saute pan until it reaches a depth of 1/4-inch. Bring to a medium-high heat.
While the oil is heating, in a large bowl, toss together the mesclun, zucchini, some of the pickled onions and radishes with some of the pickling liquid, and a drizzle of extra-virgin olive oil. The salad should be lightly dressed, very flavorful and not soggy. Arrange the salad on 4 individual salad plates.
Set up a plate lined with paper towels to drain the crabs when they come out of the frying pan. Check the temperature of the oil by flicking flour into the pan. The flour will sizzle when the oil is hot. Put the flour into a shallow dish. When the oil is hot dredge the crabs the flour and pat off the excess. Gently add the crabs to the pan. When putting the crabs in the pan, be careful not to throw them in the oil because the hot oil will splash. Fry the crabs until crispy on both sides, about 3 to 4 minutes. Remove them from the pan to paper towels to blot excess oil. Sprinkle with salt and put 1 crab on each of the prepared salads. Garnish with a dollop of the garlic aioli and serve.
That's crabby! In the bowl of a food processor, add the garlic, vinegar and egg yolks. Turn the machine on. While the machine is running begin adding the oil, drop by drop, until you see the mixture thicken. When the mixture begins to look like a smooth homogeneous mixture, the oil can be added in a slow thin stream. If the mixture is too thick, add a few drops of water to thin it down. Season with salt and taste to make sure it is delicious. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 9205,"Grilled Flank Steak with Mustard Greens 1 (2 lb.) flank steak 6 Tbs. extra-virgin olive oil Gray salt freshly-ground black pepper 3 Tbs. dried oregano 1 Tbs. minced garlic 12 cups of greens (mustard, chard or spinach), washed red wine vinegar hot sauce (optional) Instructions: Prepare the grill pan and let it get smoking hot. Pour a tablespoon of the olive oil on one side of the meat and rub in. Season with salt and pepper to taste. Sprinkle half of the oregano on top and lightly press into meat. Flip and repeat process on the other side. Grill, turning once, for about 10 minutes or until done to your taste. Let rest for a few minutes before serving. While steak is cooking, heat the remaining oil until hot in a large saute pan. Add the garlic and saute about 1 minute, or until light brown. Add the greens and toss occasionally. After about 3 minutes the greens will have cooked down. Season with a large pinch of salt and cook another 3 minutes. Transfer to a bowl and let cool. Splash with vinegar to taste. Cut the flank steak across the grain into 1/4-inch slices. Serve with the greens and finish with drizzle of hot sauce, as desired. ","[Malbec, Syrah, Tempranillo, Barbera]" 9206,"Warm Artichoke Salad with Bacon and Mustard Vinaigrette 1/2 cup flour 1/4 cup fresh lemon juice 1 teaspoon salt 15 large artichokes 10 slices bacon 4 teaspoons Dijon mustard 2 tablespoons red-wine vinegar 1/2 cup olive oil 1/4 teaspoon finely chopped garlic 1/2 cup finely chopped parsley Pepper Instructions: Prepare a blanc: Place the four in a large pot and beat in enough cold water to make a smooth, medium-thick paste. Then beat in 2 quarts of cold water, the lemon juice and the salt. Bring to a boil, lower heat, and simmer for 5 minutes. Remove hearts from artichokes. Add the artichoke hearts to the water, bring to boil, the simmer gently until the hearts are just tender when pierced with a knife (about 25-30 minutes). Remove pot from heat and allow the hearts to come to room temperature in the liquid. Gently fry the bacon slices. Do not cook until crisp. Remove and reserve on paper towels. Place the mustard in a mixing bowl. Using a whisk, beat in the vinegar. Drop by drop at first, then in a thin stream, beat in the olive oil; the mixture should be medium-thick. Add the garlic, and season vinaigrette to taste with salt and pepper. Remove warm artichoke hearts from liquid and cut in sixths. Place in large mixing bowl and season with salt and pepper. Cut each bacon slice into 6 pieces and add to bowl. Toss with vinaigrette. Serve on 8 individual plates, sprinkled with chopped parsley. As a first course: Serve just as in this recipe-preferably on stark white plates for a real bistro effect. As a buffet item: This quantity will provide small portions for about 15 people. ","[Chardonnay, Sauvignon Blanc, Pinot Gris, Riesling]

" 9207,"Miso Soup 8 cups vegetable stock 8 ounces yellow miso 4 ounces low-fat firm tofu, diced 3 scallions Instructions: Bring stock to a boil and reduce heat to a simmer. Add miso and stir until heated through. Pour into individual bowls. Divide tofu cubes and sliced scallions among the bowls and serve at once. ","[Sauvignon Blanc, Riesling, Pinot Grigio]" 9208,"Chicken Parmesan 4 boneless, skinless chicken breast halves 1 1/2 cups plain bread crumbs 1/2 cup grated parmesan 1 tablespoon dried oregano 1 tablespoon dried basil 1/2 teaspoon cayenne 1/2 cup flour, on a shallow plate 2 eggs, lightly beaten, in a pie plate 3 tablespoons olive oil 2 cups prepared tomato sauce 1 1/2 cups grated mozzarella Instructions: Place chicken breasts between two pieces of plastic wrap and pound out to 1/2\ thickness using a mallet or rolling pin. Combine bread crumbs, 1/4 cup parmesan, oregano, basil and cayenne in a pie plate. Coat each breast in the flour, shaking off any excess flour. Dip each breast in the egg and then into the bread crumb mixture. Set coated chicken aside on a plate. Heat oil in a large non-stick skillet. Carefully add chicken to pan, cooking two pieces at a time. Cook until golden on both sides. Spread one cup of the tomato sauce in the bottom of a baking dish and top with golden chicken breasts. Top each breast with the remaining sauce and sprinkle with mozzarella and parmesan cheeses. Bake in a 375 degree oven for 20 minutes or until cheese is bubbly. Serve hot with spaghetti and tomato sauce ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 9209,"Chick Cupcakes 1 1/3 cups all-purpose flour 1 teaspoon baking powder 1/2 teaspoon salt 1 stick unsalted butter, at room temperature 1 cup granulated sugar 2 large eggs 2 teaspoons pure vanilla extract 1/2 cup whole milk 1 1/2 sticks (12 tablespoons) unsalted butter, at room temperature 3 cups confectioners' sugar Pinch of salt 2 teaspoons pure vanilla extract 2 tablespoons whole milk 6 circus peanut candies Yellow sanding sugar, for topping 24 medium candy eyeballs 12 yellow candy melts, cut in half Instructions: Make the cupcakes: Preheat the oven to 350 degrees F. Line a 12-cup muffin pan with paper liners. Whisk the flour, baking powder and salt in a medium bowl. Beat the butter in a large bowl with a mixer on medium-high speed until smooth, about 1 minute. Add the granulated sugar and beat until creamy, about 4 minutes. Beat in the eggs, one at a time, then the vanilla. Reduce the speed to low and beat in the flour mixture in three batches, alternating with the milk. Beat until just combined. Divide the batter among the prepared muffin cups. Bake until the tops spring back when pressed, 20 to 25 minutes. Transfer to a rack and let cool 5 minutes in the pan, then remove to the rack to cool completely. Make the frosting: Beat the butter, confectioners' sugar and salt in a bowl with a mixer on medium speed until just combined. Increase the speed to medium high, add the vanilla and beat until creamy, 3 minutes. Beat in the milk until fluffy, 1 minute.
Decorate the cupcakes: Using kitchen shears, cut the circus peanuts lengthwise into thin slices, then trim to make 12 beaks and 24 feet. Frost the cupcakes, then dip in sanding sugar to coat. Top with the candy eyeballs, beaks and feet. Insert the candy melts for wings.
","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 9210,"Sweet and Savory Oatmeal Bake 1 cup steel-cut oats 1/2 cup chopped toasted walnuts
1/4 cup unsweetened shredded coconut, toasted
1/2 teaspoon kosher salt
1 large egg 2 cups milk
1/2 cup firmly-packed brown sugar
1/4 cup extra-virgin olive oil
1 cup diced apple (about 1 medium apple)
1/4 cup chopped cooked bacon (preferably maple-smoked)
Instructions: Preheat the oven to 350 degrees F. Stir together the oats, walnuts, coconut and salt in a large bowl to combine. In a separate bowl, lightly beat the egg, then stir in the milk, brown sugar and olive oil. Stir the wet ingredients into the dry ones and stir to combine. Add the apple and bacon to the mixture and stir to evenly distribute. Pour the oat mixture into an 8-by-8-inch baking dish. Cover loosely with foil and bake in the center of the oven for 30 minutes. Uncover and bake an additional 30 minutes. Serve hot, scooped into bowls, or let cool completely to room temperature and cut into squares for serving. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 9211,"Tiramisu 1 cup heavy cream 3/4 cup sugar, divided 1 (8-ounce) package cream cheese, at room temperature 1 teaspoon vanilla extract 1 (7-ounce) package ladyfingers 1 cup strong black coffee 1 teaspoon cocoa powder Instructions: Have 4 (8-ounce) wine glasses ready. In a chilled bowl combine 3/4 cup of heavy cream and 1/4 cup sugar. Whip with a hand mixer until soft peaks form. Cover and refrigerate until ready to use. In a large bowl combine the cream cheese, 1/4 cup heavy cream, vanilla and the remaining 1/2 cup of sugar. Whip with a hand mixer until light until fluffy. Reserve 4 ladyfingers for garnish. Using1 lady finger at a time, snap or cut in half, then dip it quickly into the coffee, and drop it into the bottom of a wine glass. Repeat with the other 3 glasses. Put a heaping tablespoon of the cream cheese mixture on top of the ladyfingers in each glad. Do another layer of ladyfingers dipped in coffee, another of the cream cheese mixture, then 1 more layer of ladyfingers. Top with remaining filling and dollop with the whipped cream. Break the reserved 4 ladyfingers in half and insert 2 halves into the top of each glass. Put the cocoa powder into a small sieve and tap it gently over each glass to dust the tops. Refrigerate for at least 1 hour before serving. ","[Prosecco, Moscato, Brachetto d'Acqui, Vin Santo]" 9212,"Chocolate-Dipped Chips 1 cup bittersweet chocolate chips 2 teaspoons vegetable oil
Approximately 36 chips of your choice, such as potato chips, popcorn or pretzels
Colorful holiday sprinkles or flake salt, for decorating Instructions: Place the chocolate chips in a medium heat-safe bowl. Place the bowl over a saucepan with 1 inch of water in the bottom and heat over medium heat. Stir constantly with a rubber spatula until the chocolate is completely melted and smooth. Stir in the oil and remove from the heat. Line a baking sheet with parchment paper. Dip each chip halfway into the chocolate coating, allowing the excess to drip off back into the bowl. Place the coated chip on the parchment-lined tray and continue with the remaining chips. Garnish with the sprinkles or salt of your choice. Refrigerate the chips until the chocolate is set, about 15 minutes. Serve, or store in the refrigerator for up to 3 days before serving. ","[Merlot, Cabernet Sauvignon, Malbec, Zinfandel]" 9213,"Thin Crusted Focaccia Pizza with Fresh Tomato, Basil and Mozzarella 2 cups warm water, about 110 degrees F 2 1/2 ounces extra-virgin olive oil, plus 4 tablespoons for greasing the baking pan 1/2-ounce dry yeast 1/2-ounce honey 1 3/4 pounds all-purpose flour, plus extra for rolling dough 3/4-ounce kosher salt 1/2 cup cornmeal, to dust baking pan 18 Roma or Italian plum tomatoes, thinly sliced 1 cup packed basil leaves, chiffonade 6 cups grated mozzarella Salt and white pepper Instructions: Preheat a convection oven to 325 degrees F or a regular oven to 350 degrees F. To make the dough: In the bowl of a standing mixer, combine the water, 2 1/2 ounces of olive oil, yeast and honey. Allow the yeast to proof for 5 minutes. Add the flour and salt, and mix with a dough hook on medium speed until the dough is pliable and elastic, about 5 minutes. If the dough is a little wet, you may need to add a little more flour. The dough should be moist, but not stick to the hands. Cover with plastic wrap, and allow the dough to rise in a warm place until doubled in size, about 20 minutes. Brush the remaining olive oil on a rimmed baking sheet about 18-by-26-inches and dust with the cornmeal. Roll out the dough on a lightly floured surface to about 1/4-inch thick and prick the dough all over with a fork or rolling docker. Brush off any excess flour and transfer to the prepared baking sheet. Bake the dough until lightly browned, about 6 minutes. Cool. When the dough has cooled, evenly top with focaccia with the tomato slices, covering the entire surface and lightly season with kosher salt and white pepper. Sprinkle with the basil chiffonade and lightly top with the mozzarella. You should be able to see the tomatoes through the cheese. Return to the oven and bake until the cheese is melted and slightly colored. Cool the pizza slightly and cut into 2-bite triangles. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]

" 9214,"Kale and Radicchio Salad with Raspberry Vinaigrette 1/4 cup olive oil 1/4 cup white balsamic vinegar
1 tablespoon Raspberry Syrup, recipe follows 1/2 teaspoon kosher salt
Freshly ground black pepper
1 bunch Tuscan kale, center ribs removed and leaves chopped into ribbons
1 small head radicchio, chopped into ribbons
1 pint raspberries
3 ounces ricotta salata, cubed
1/4 cup chopped pecans
1 cup sugar 2 tablespoons fresh lemon juice
2 pints raspberries
Instructions: Combine the oil, vinegar, Raspberry Syrup, salt and pepper in a jar. Seal with a lid and shake until emulsified. Place 2 tablespoons of the dressing in a large bowl. Add the kale and gently massage until it is evenly coated with the dressing. Add the radicchio, raspberries, ricotta and pecans and toss with the remaining dressing. Season with salt and pepper and transfer to a serving bowl. Place the sugar and 2 cups water in a medium saucepan over medium heat. Bring to a simmer, stirring occasionally, until the sugar is dissolved, 3 to 4 minutes. Add the lemon juice and raspberries and simmer, stirring occasionally, until the raspberries have broken down, about 10 minutes. Pour the mixture through a strainer and return to the pot. Simmer over medium heat until the syrup has thickened, about 10 minutes more. Let cool completely, then pour into an airtight container and store in the refrigerator for up 2 weeks. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 9215,"Spicy Stacked Cuban Sandwiches 24 CLAUSSEN Kosher Dill Pickle Slices 8 KRAFT Deli Fresh Swiss Cheese Slices 2 oz. (1/4 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened 1 Tbsp. chili sauce 1/4 tsp. ground red pepper (cayenne) 48 RITZ Crackers 12 slices OSCAR MAYER Deli Fresh Shaved Black Forest Ham, cut in half Instructions: HEAT grill to medium heat. DRAIN pickles on paper towels. Meanwhile, cut cheese slices crosswise in half, then lenthwise into thirds. (You will get 6 pieces from each cheese slice.) Mix cream cheese, chili sauce and pepper until well blended. TOP each of 24 crackers with 1 cheese piece, 1/2 tsp. cream cheese mixture, 1 ham piece and 1 pickle; cover with second cheese piece and cracker. Wrap 6 sandwiches in heavy-duty foil. Repeat with remaining sandwiches to make 4 packets. Place in cooler for transporting to tailgating party or other destination. HEAT grill to medium heat. Grill packets 8 to 10 min. or until cheese begins to melt, turning after each minute. Substitute: Prepare using OSCAR MAYER Deli Fresh Shaved Smoked Turkey Breast. Use Your Oven: Heat oven to 350 degrees F. Assemble and wrap stacks as directed. Bake 5 to 7 min. or until cheese is melted. Make Ahead: Prepare foil packets as directed. Refrigerate until ready to grill. ","[Syrah, Zinfandel, Tempranillo, Garnacha]" 9216,"Grilled Cheese-Stuffed cl Tacos 6 small Cubanelle peppers (2 to 3 ounces each) 2 large plum tomatoes, halved lengthwise 1 small red onion, cut into 1/2-inch rounds 2 tablespoons extra-virgin olive oil Kosher salt 2 cloves garlic, minced 2 teaspoons chopped chipotle chiles in adobo sauce 1/4 cup roughly chopped fresh cilantro leaves and stems, plus more leaves for garnish
1/4 cup roughly chopped fresh cilantro leaves and stems, plus more leaves for garnish Juice of 2 limes 2 avocados 1 1/2 cups shredded Monterey Jack cheese 12 six-inch corn tortillas 3/4 cup sour cream Instructions: Prepare a grill for high heat. Halve the Cubanelle peppers lengthwise, trim the tops and remove the seeds. Drizzle the peppers, tomatoes and onion rounds with oil, and sprinkle with 1/2 teaspoon salt. Place the vegetables on the hot grill, cut-side down, and cook 6 to 7 minutes, flipping halfway through, to get some charred areas and dark grill marks. Set aside the grilled pepper halves. Put the grilled tomatoes and onion, garlic, chipotles, cilantro, juice of 1 lime and 1 1/2 teaspoons salt in a food processor, and pulse about 20 times for a chunky salsa. Cut the avocados in half, remove the pits and scoop out the flesh with a spoon into a medium bowl. Add the remaining lime juice and 1/2 teaspoon salt. Mash the avocado lightly with a fork so that some large pieces remain. Stuff about 2 tablespoons of the Monterey Jack into each pepper half. Place a piece of aluminum foil, large enough to hold all the peppers, on the grill. Arrange the stuffed pepper halves on the foil. Cover the grill to melt the cheese, about 4 minutes. Heat the tortillas on the grill for about 30 seconds to 1 minute per side for light grill marks. Wrap the tortillas in aluminum foil to keep them warm and soft. To assemble a taco, spread some of the avocado on a tortilla. Top with a stuffed pepper half, followed by a spoonful of salsa, a dollop of the sour cream and some torn cilantro leaves. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]

" 9217,"Deep-Fried Broccoli Vegetable oil, for frying 3 tablespoons grated Parmesan
1 teaspoon ground sumac
1/2 teaspoon ground cayenne
Zest of 1 lemon, plus wedges, for serving
6 large cloves garlic, thinly sliced
1 head broccoli (about 1 pound), cut into florets
Kosher salt
Instructions: Heat about 2 inches of oil in a large pot to 365 degrees F. Meanwhile, line a baking sheet with paper towels. In a small bowl, stir together the Parmesan, sumac, cayenne and lemon zest. Add the garlic to the oil. Fry until light golden, 30 seconds to 1 minute. Remove to the lined baking sheet to drain. Add half of the broccoli to the oil and fry, turning occasionally, until browned and crispy, about 3 minutes. Remove to the lined baking sheet to drain and season with salt. Repeat with the remaining broccoli. Put the broccoli in a serving bowl and toss with the Parmesan mixture. Sprinkle with the fried garlic. Serve immediately with lemon wedges. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 9218,"Italian Pizzeria Salad 1/2 cup red wine vinegar 1/3 cup extra-virgin olive oil
1 tablespoon minced shallot
1 teaspoon honey
1/2 teaspoon Dijon mustard
1/4 teaspoon kosher salt
Pinch crushed red pepper
12 ounces marinated artichoke quarters, drained and halved lengthwise 10 1/2 ounces cherry tomatoes, halved
8 ounces ciliegine mozzarella (cherry-size mozzarella balls), halved
6 ounces pitted medium black olives, drained
1 head romaine lettuce, quartered lengthwise and sliced into 1/2-inch pieces
5 ounces spring mix lettuce
2 tablespoons chopped fresh basil
1 tablespoon chopped fresh oregano (see Cook's Note) Kosher salt Instructions: For the vinaigrette: In a jar, combine the vinegar, oil, shallot, honey, mustard, salt and crushed red pepper. Seal with a lid and shake until emulsified. Refrigerate until ready to use. For the salad: Combine the artichokes, tomatoes, mozzarella and olives in a salad bowl. Toss with 1/3 cup vinaigrette. Marinate in the refrigerator for at least 20 minutes and up to 1 hour. When ready to serve, add the romaine, spring mix, basil and oregano and season with salt. Serve immediately. ","[Chardonnay, Pinot Grigio, Vermentino, Sauvignon Blanc]" 9219,"Mash Bites 3 pounds butterball potatoes, cleaned 1 stick butter
2 quarts cream
20 gelatin sheets
1/4 cup salt
1/4 cup sugar
2 cup all-purpose flour
2 eggs
2 cups milk
4 cups panko breadcrumbs
Instructions: Preheat the oven to 325 degrees F. Lay the potatoes on a baking sheet and cook until tender when pierced with a fork, about 40 minutes. Meanwhile, while the potatoes are cooking, bring the butter and cream to a boil in a medium pot. Reduce the heat to low and keep at a simmer until the potatoes come out of the oven. Just before the potatoes are finished cooking, soak the gelatin sheets in cold water for 5 minutes. Ring out the sheets and add them to the warm cream mixture. Whisk into the cream until the sheets dissolve. Remove the potatoes from the oven and fill a blender with half of the cream and half of the potatoes. Using a plunger, blend until smooth. (The starchiness of the potatoes is a job for your blender, patience will be useful here.) Transfer the blended potatoes to a bowl and repeat with the remaining cream and potatoes. Mix together the salt and sugar and taste before adding it all; depending on the person you may find it too much or not enough. Transfer the potatoes to a parchment-lined baking sheet and let cool overnight in the refrigerator. When ready to cook, flip the potatoes onto a cutting board and peel off the parchment paper. Cut to desired shape and size. Preheat a deep-fryer to 350 degrees F. In three separate shallow bowls or containers, set up your breading station. Fill the first bowl with the flour, the second with the egg and milk (whisked to combine) and the third with the panko. Bread the potato mash pieces by first going in flour, then the egg, then the panko, then back in the egg and then the panko. After the mash bites are breaded, you can store them in the refrigerator until ready to fry, or freeze them for long term storage. Deep-fry the mash bites until golden brown, about 1 minute. They should be soft to the touch and warm all the way through. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 9220,"Grilled Swordfish with Salsa Fresca 2 heirloom tomatoes, small dice 1 jalape?o, minced (ribs and seeds removed if you\u2019d like less heat) 1 small red onion, minced 1/4 cup chopped fresh cilantro Juice of 2 limes Extra-virgin olive oil Kosher salt and freshly cracked black pepper 4 swordfish steaks, skin and bloodline removed Instructions: Add the tomatoes, jalape?o, onions, cilantro and lime juice to a bowl and mix to combine. Add 2 tablespoons olive oil and season with salt and pepper. Let sit at room temperature for at least an hour for all the flavors to come together. Set up your grill for indirect heat. If using a charcoal grill, build the coals on one side only. If using a gas grill, heat one side only. Drizzle the swordfish with olive oil and sprinkle with salt and pepper on both sides. Place on the direct-heat side of the grill and cook until nicely charred, 2 to 3 minutes per side. Move to the indirect-heat side of the grill, close the lid and cook until cooked through, another 3 to 4 minutes. Remove from the grill to rest, about 5 minutes. Serve the swordfish with the salsa spooned over the top. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 9221,"Grilled Portobello and Montrachet Salad 8 ounces Montrachet goat cheese, cut into 4 equal-sized rounds 4 large outer-leaves radicchio 3 medium-sized Portobello mushroom caps, stems and gills removed 2 tablespoons olive oil, plus more for the cheese 1/2 teaspoon kosher salt 1/8 teaspoon freshly ground black pepper 2 tablespoons fresh lemon juice 2 tablespoons sherry or red wine vinegar 7 ounces mesclun lettuce mix (about 3 cups) 1/4 cup roasted red pepper strips 1/4 cup shelled walnut halves 1 lemon, cut into wedges Instructions: Preheat an outdoor grill or cast-iron grill pan to medium-high. Working on baking sheet, wrap each round of cheese in a radicchio leaf like an egg roll, and pinch them a little to help it keep their shape. Arrange them on 1 side of the baking sheet. Place the mushroom caps on the other side of the baking sheet; drizzle with the olive oil, and season with salt and pepper. Grill the mushrooms until tender and juicy, turning once, about 6 minutes. Next, lightly drizzle the wrapped goat cheese with oil and grill until slightly charred and warm, turning occasionally, about 1 minute. Immediately remove and slice in half on the diagonal. Slice the grilled mushroom caps into strips and add them to a bowl with the lemon juice and sherry wine vinegar. Toss to combine. In a bowl, toss the lettuce mix with the mushrooms and arrange in 4 bowls. Arrange 2 goat cheese halves in the center of each. Sprinkle each salad with red pepper and walnuts, and serve garnished with lemon wedges. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 9222,"Basic Vanilla Cake 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 1/4 cups sugar 4 large eggs, at room temperature 1 tablespoon vanilla extract 1 1/4 cups whole milk (or 3/4 cup heavy cream mixed with 1/2 cup water) Instructions: 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.) Beat in the flour mixture in 3 batches, alternating with the milk, 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 a toothpick inserted into the middle comes out clean, 30 to 35 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]" 9223,"Brown-Bagged Halibut with Papaya Salsa 4 tablespoons olive oil 4 standard issue lunch-size brown paper bags 4 (6-ounce) halibut fillets Salt and pepper 2 tablespoons soy sauce 2 tablespoons freshly squeezed lime juice 3 tablespoons freshly grated ginger 2 ripe papayas, skinned, seeded, then diced into 1/4-inch cubes. If papayas are unavailable, replace with a mango. 4 scallions, trimmed then diced 1/2 cup lightly packed cilantro leaves, chopped 4 tablespoons freshly squeezed lime juice 4 tablespoons red bell pepper or red cabbage (for color), finely chopped 2 jalapeno chilies, seeds and membranes removed, minced Instructions: Preheat oven to 425 degrees F. Drizzle 1 tablespoon of olive oil over the outside of each bag and rub it with your hand until all surfaces of the bag have absorbed the oil. Rinse fillets, then pat dry. Season both sides with salt and pepper. In a small bowl, mix soy sauce, lime juice, and ginger. Set bags on their broad side and place one fillet flat inside each bag. Then, using a tablespoon, reach into the bag and spoon one quarter of the soy-lime-ginger mixture over each of the fillets. Force excess air from the bags, roll up the open ends and tightly crimp to seal shut. Bake on a cookie sheet for 10 minutes. Combine all salsa ingredients in a bowl and mix thoroughly with a fork. To serve, tear a small slit in the bags, peel back the paper just enough to expose the fish, then spoon Papaya Salsa overtop of bag. Serve immediately. Recommended beverage: Viognier (white) ","[Viognier, Pinot Grigio, Sauvignon Blanc, Vermentino]" 9224,"Individual Fresh Spinach Gratins 6 bunches fresh spinach, stems removed, and washed 2 tablespoons butter 2 tablespoons flour 1 medium red onion, small diced 2 cups milk 1 teaspoon nutmeg, freshly grated Kosher salt Fresh ground pepper 1 1/2 cups Gruyere, grated 1 1/2 cups fresh bread crumbs Instructions: Preheat oven to 350 degrees F. Bring a pot of water to a boil, add salt, to taste. Blanch the spinach in the water for a few seconds, then transfer spinach in a strainer to a bowl of iced water to stop the cooking. Squeeze excess water out of the spinach, and chop roughly. Heat butter in a saucepan. Add the flour and cook into a light tan color, making a blonde roux. Add the onions and cook for 1 minute, then add the milk, nutmeg, salt, and pepper, and whisk to remove any lumps from the roux. Bring to a simmer and cook for about 6 minutes. Combine the spinach, bechamel, and adjust seasonings. Fill 6 to 8 (4-ounce) gratin dishes with the creamed spinach. Mix the cheese and breadcrumbs, and scatter over top of gratin. Put the gratins in the oven, and cook until bubbling and golden on top, about 25 to 30 mintues. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 9225,"Maple Chipotle Nuts 1/2 cup pure maple syrup 1 tablespoon unsalted butter 1 tablespoon finely chopped chipotles en adobo with sauce 2 cups your favorite roasted unsalted nut (recommended: peanuts or mixed nuts) Kosher salt Instructions:

1. Preheat the oven to 300 degrees F. In a small saucepan, bring maple syrup to a simmer over medium heat. Reduce heat and continue to cook stirring until slightly reduced and thickened, 3 to 5 minutes. (The syrup will foam up a bit as it simmers.) Stir in the butter and chipotle until the butter melts.
2. Toss the nuts in a medium bowl with the maple mixture to coat evenly, season with 3/4 teaspoon. Spread the nuts out in a single layer on a parchment-lined baking sheet. Bake until golden, stirring occasionally, 20 to 25 minutes. Stir and cool completely. Serve. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 9226,"Pan Roasted Quail 6 shaved slices fresh truffle 6 medium sized shallots, peeled 6 whole quails 2 teaspoons kosher salt 1 teaspoon freshly ground pepper 2 tablespoons olive oil Serving suggestion:
   Toasted Quinoa with Prosciutto, recipe follows Date and Fig Chutney, recipe follows 1 tablespoon unsalted butter 1 tablespoon olive oil 1/2 cup finely chopped white onion 1 shallot, finely chopped 1 clove garlic, finely chopped 1 cup quinoa, rinsed well, see Cook's Note* 1 teaspoon kosher salt 3 cups water 1/2 cup sliced prosciutto, julienned, see Cook's Note** 1 tablespoon chopped fresh thyme leaves 1 teaspoon lemon zest 3/4 cup apple cider 3/4 cup white wine vinegar 1/2 cup brown sugar 1 1/2 cups dried dates, chopped 1 Granny Smith apple, peeled, cored and cubed 3 cloves garlic, finely chopped 2 teaspoons grated fresh ginger 3 fresh figs, chopped 1 teaspoons paprika 1/2 teaspoon ground cardamom 1/2 teaspoon kosher salt Instructions: Preheat the oven to 400 degrees F.
   Place 1 truffle shaving and 1 shallot into the cavity of each quail. Season the quail with salt and pepper.
   Heat the olive oil over high heat in a large heavy bottomed ovenproof skillet. Place the quail in the skillet breast side down and cook until the skin is golden brown in color. Turn the quail and cook for 3 more minutes. Place the skillet directly in the oven and roast for approximately 10 minutes. Let the quail rest for 5 minutes before serving. Heat the butter and olive oil in a skillet over medium heat.
   Add the onion, shallot and garlic and cook until translucent. Add the quinoa and toast until golden, stirring to brown evenly. Add the kosher salt. Add 1 cup of water and simmer the quinoa until all the water is absorbed. Add remaining 2 cups of water, 1 at a time, simmering until quinoa is tender.
   Remove from the heat and stir in the prosciutto, thyme and lemon zest. Yield: 6 servings
   Preparation Time: 15 minutes
   Cooking Time: 40 minutes Place the cider, white wine vinegar and brown sugar together in a stainless steel pot.
   Bring to a boil, stirring until the sugar has dissolved.
   Reduce the heat to medium and add in the dried dates, Granny Smith apple, garlic and ginger. Cook for 15 minutes or until most of the liquid has been absorbed.
   Stir in the fresh figs, paprika, cardamom and kosher salt. Cook for 5 minutes.
   The chutney will keep for several weeks stored in the refrigerator in an airtight container.
   ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 9227,"The Best Meat and Potatoes 2 1/2 pounds russet potatoes, peeled and cut into 1-inch pieces 1/3 cup sour cream 2 tablespoons prepared horseradish 6 tablespoons unsalted butter Kosher salt and freshly ground black pepper 2 cups baby spinach Two 1-inch thick New York strip steaks (about 13 ounces each) 1 clove garlic 2 tablespoons olive oil 1 large shallot, minced 2 tablespoons Dijon mustard 2 tablespoons fresh thyme leaves, chopped 1 cup dry white wine Instructions: Put the potatoes and 2 tablespoons water in a large microwave-safe bowl. Cover tightly with plastic wrap and poke a few holes in the top. Microwave until the potatoes are tender and can be easily broken apart with a fork, about 15 minutes. Carefully remove the plastic (watch out for hot steam) and add the sour cream, horseradish, 4 tablespoons butter, 1 teaspoon salt and some black pepper to the bowl and mash until creamy. Fold in the spinach until wilted and well combined. Rub both sides of each steak with the garlic clove, then put the clove in a large cast-iron skillet. Season the steaks on both sides with 2 teaspoons salt and a generous amount of black pepper. Add the olive oil to the skillet and heat over medium-high until shimmering. Add the steaks and cook, undisturbed, until deep golden-brown and no longer sticking to the pan, about 5 minutes. Flip the steaks and continue cooking until golden-brown and an instant-read thermometer registers 125 degrees F when inserted into the center for medium-rare. Remove the steaks to a cutting board to rest for 10 minutes before slicing. Discard the garlic clove. Meanwhile, turn off the heat and let the pan cool for about 2 minutes. Turn the heat to medium-low and add the shallots. Cook, stirring occasionally, until softened and golden-brown, about 2 minutes. Stir in the Dijon and thyme leaves until well combined. Pour in the white wine and simmer until thickened and reduced by half, 4 to 5 minutes. Swirl in the remaining 2 tablespoons butter until melted and silky. Thinly slice the steaks crosswise and divide among plates. Spoon sauce over the steak and serve with the potatoes.
   ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 9228,"Lamb Shank Tagine with Apricot Couscous 4 lamb shanks (shin bone, cut short) 2 cups carrots (sliced on bias, 1/4-inch thick) 2 cups onions, diced 4 tablespoons fresh grated ginger 8 cloves garlic 1 cup raisins or currants 2 tablespoons ground cumin (toasted, fresh ground) 1 tablespoon ground cinnamon 1 cup Kalamata olives 1/2 cup lemon preserves, sliced 1 quart chicken stock 1 quart veal stock 1 box instant couscous 1 cup green coriander, roughly chopped 1 cup dried apricots, diced 1 cup scallions, diced Instructions: In a hot casserole, sear lamb shanks until brown and remove. Saute carrots, onions, ginger and garlic for five minutes. Add raisins and spices and quickly stir. Return lamb to pot and add olives, lemon and stock. Bring to a boil and simmer approximately 2 and 1/2 hours or until fork tender. Season with salt, pepper, and sugar to taste. Follow directions on box for preparation of couscous. Add all other ingredients. Yield: 6 to 8 servings ","[Rhone Blends, Rioja, Tempranillo, Barolo]" 9229,"Chocolate Fondue 1 pint fresh strawberries, washed, dried and hulled 1 pint fresh raspberries 2 bananas, peeled, cut into 2 to 2 1/2-inch slices 12 ounces thick, salted pretzels 4 ounces dried apricots 6 ounces roasted, salted almonds 4 to 6 recipes Enriched Chocolate Sauce, recipe follows 1/2 cup heavy cream 2 tablespoons sugar 1 teaspoon ground cinnamon 1 tablespoon unsalted butter 4 ounces semisweet chocolate 2 teaspoons dark rum 1/8 teaspoon grated orange zest Instructions: Arrange all of the fondue elements on a platter. Serve Enriched Chocolate Sauce warm with the fondue elements. In a medium saucepan over low heat, bring the cream, sugar, cinnamon and butter to a rolling boil. Remove from the heat, add the chocolate and stir until the chocolate melts. Add the rum and stir in the orange zest before serving. ","[Merlot, Cabernet Sauvignon, Malbec, Port]" 9230,"Watermelon Fizz 2 cups seedless watermelon chunks 6 ounces club soda 2 tablespoons limeade frozen concentrate 10 ice cubes 2 shots melon vodka 1 tablespoon sugar Instructions: Combine all ingredients in a blender. Blend for 40 seconds. Pour into glasses. ","[Prosecco, Moscato, Sauvignon Blanc]" 9231,"Grape Ricotta Breakfast Focaccia 2 tablespoons unsalted butter, melted 1 pound fresh pizza dough 1 cup seedless red grapes, halved 1 teaspoon fennel seeds 1 tablespoon honey Kosher salt and freshly ground black pepper Ricotta, for serving Instructions: Put a baking sheet in the oven and preheat oven to 450 degrees F. Pour the melted butter on a 12-inch round pizza pan. Place dough on pan and turn to coat with butter. Gently stretch dough to fit pan. Scatter grapes on top of dough and sprinkle fennel over all. Bake in oven, rotating the pan halfway through, until dough is brown and grapes are grapes get juice and reduce in size, 20 to 25 minutes. Remove the focaccia from the oven. Drizzle with the honey, sprinkle 1/2 teaspoon kosher salt and 1/4 teaspoon pepper evenly over all. Let focaccia cool 10 minutes or more before serving. Slice into eight wedges and serve warm or at room temperature with ricotta on the side. ","[Barolo, Barbaresco, Chianti, Tempranillo]" 9232,"Pickled Cucumbers Recipe | How to Pickle Cucumbers 1 hothouse seedless cucumber 1/2 small red onion 2 tablespoons fresh picked dill sprigs 1 1/2 cups white vinegar 1 cup sugar 5 to 6 allspice berries 1/4 teaspoon kosher salt Instructions: Using a mandoline or sharp knife, finely slice the cucumbers and red onion. Put in a mixing bowl with the dill sprigs and a pinch of salt while you prepare the pickling solution. In a small pot over medium heat, combine white vinegar, sugar, allspice and salt. Stir well until the liquid is simmering and the sugar has completely dissolved. Pour pickling liquid over red onion and cucumbers and stir to ensure everything is evenly coated. Allow to cool to room temperature, then cover with plastic wrap (press the plastic wrap down onto the cucumbers so there is no air) and refrigerate. Chill for at least 4 hours to cool completely before serving. ","[Riesling, Gewrztraminer, Pinot Grigio, Sauvignon Blanc]" 9233,"Bourbon Bog 1 1/2 ounces bourbon 1 1/2 ounces cranberry juice 1 to 2 teaspoons lemon syrup, recipe follows 3 dashes orange bitters
Fresh cranberries, lightly smashed and soaked in bourbon Serving suggestion: Chilled cocktail glass 2 lemons, pitted and cut into small wedges 1 cup sugar 1 cup water Instructions: Fill a cocktail shaker or small pitcher with ice. Add the bourbon, cranberry juice, lemon syrup, and bitters. Cover and shake vigorously until thoroughly mixed and chilled, about 30 seconds. (In general, the drink is ready by the time the shaker mists up.) Strain into a chilled cocktail glass. Drop 2 to 3 cranberries in the glass. Drink. Put the lemon wedges, sugar, and water into a saucepan; bring to a boil, stirring occasionally. Reduce heat and simmer for 15 minutes. Cool and refrigerate for up to 2 weeks. ","[Bourbon, Cognac, Rum, Port]" 9234,"Pork Marsala with Polenta 1 14-ounce tube polenta, cut into 12 rounds 1/4 cup extra-virgin olive oil Kosher salt and freshly ground pepper 1 pork tenderloin (about 1 1/4 pounds), trimmed and cut on an angle into 1/2-inch slices 1 pound cremini mushrooms, sliced 3 cloves garlic, 2 sliced and 1 minced 1 shallot, sliced 1 tablespoon all-purpose flour 1 cup low-sodium chicken broth 2/3 cup Marsala wine 1/2 teaspoon grated orange zest, plus 1 teaspoon orange juice 3 tablespoons finely chopped fresh parsley Instructions: Preheat the broiler. Lay the polenta slices on a baking sheet and brush the tops with 1 tablespoon olive oil; season generously with salt and pepper. Broil until browned around the edges and crisp, 12 to 14 minutes. Meanwhile, season the pork with salt and pepper. Heat a large nonstick skillet over medium-high heat and add 1 tablespoon olive oil. Add the pork and cook until browned, about 2 minutes per side; remove to a plate. Add the remaining 2 tablespoons olive oil, the mushrooms, sliced garlic, shallot and 1/2 teaspoon salt. Cook, stirring occasionally, until the mushrooms brown in spots, 6 to 8 minutes. Sprinkle with the flour and cook, stirring, about 30 seconds. Add the chicken broth and wine; bring to a simmer and cook until the sauce thickens, about 5 minutes. Return the pork and any juices to the skillet. Cook over low heat until the pork is cooked through, 1 to 2 minutes. Stir in the orange juice and season with salt and pepper.
Combine the orange zest, parsley and minced garlic in a small bowl. Divide the polenta among plates. Top with the pork, mushroom sauce and parsley mixture. ","[Barolo, Barbaresco, Chianti, Rioja]" 9235,"Quick Tiramisu 1 package lady fingers sponge cakes 1/2 cup strong black coffee or espresso 2 ounces (shots) coffee flavor liqueur 2 cups mascarpone cheese, available in specialty cheese case of supermarket 1/2 cup powdered confectioners' sugar 1/4 cup cocoa powder 1/4 teaspoon ground cinnamon Instructions: Open the ladyfingers and separate them. Paint the ladyfingers with coffee combined with the coffee liqueur using a pastry brush. Line 4 martini glasses with a single layer of ladyfingers, letting the cakes overlap a bit at the stem. Press the cakes down a bit to fit the lines of the glass. Beat cheese and sugar together 2 or 3 minutes. Spoon sweetened mascarpone into glasses. Top glasses off with a cap of the ladyfingers. Use any remaining mascarpone to dot the ladyfinger tops and sprinkle each glass with cocoa powder combined with a touch of cinnamon. ","[Prosecco, Moscato, Chianti, Barolo]" 9236,"Dami Gojeh Farangi 1 cup basmati rice 2 tablespoons vegetable oil 1 large yellow onion, finely chopped 1 russet potato (about 8 ounces), peeled and cut into 1/2-inch cubes 1/2 teaspoon turmeric 1 tablespoon tomato paste One 14.5-ounce can diced tomatoes 1/2 teaspoon cayenne pepper, optional Kosher salt Instructions: Rinse the rice a few times until the water runs clear. Set aside. Heat the vegetable oil in a large pot over medium heat. Saute the onion until golden, about 10 minutes. Turn the heat to medium low. Add the potato and turmeric and cook, stirring occasionally, until the potatoes are lightly browned and the turmeric is fragrant, about 10 minutes. Stir in the tomato paste, then add the diced tomatoes, cayenne pepper, if using, and 1 teaspoon salt. Add the rice and 1 1/3 cups water, raise the heat to medium and bring to a simmer. Cook, uncovered, until the water has almost evaporated, 15 to 18 minutes. Wrap a tight-fitting lid in a paper towel and place it on the pot. Turn the heat to medium low and cook until the rice and potatoes are completely tender, another 15 minutes. Turn off the heat and let the rice sit undisturbed for 5 minutes before serving. ","[Chardonnay, Sauvignon Blanc, Vermentino, Tempranillo]" 9237,"Sea Bass with Hot Sauce Glaze 8 miniature carrots 8 miniature zucchini 8 miniature corn 8 asparagus 4 tablespoons olive oil Salt and pepper 4 tablespoons hot pepper sauce 4 tablespoons miso 8 tablespoons sake 4 tablespoons sugar 20 ounces sea bass Instructions: Preheat oven to 400 degrees F. In a small roasting pan, combine all of the vegetables with the olive oil, salt and pepper, and roast in the oven for 45 minutes. Mix the hot sauce, miso, sake, and sugar until well combined. Set aside 1/4 of the marinade for a sauce. Marinate the sea bass in the remaining marinade for 20 minutes. Remove the sea bass from the marinade and sear on each side for approximately 7 minutes per side. Discard the used marinade. To serve, plate the sea bass and pour some of the reserved marinade on top. Add the roasted vegetables on the side and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Gavi]" 9238,"Maple Spice Ice Cream 1/2 vanilla bean 1 1/2 cups milk 1 1/2 cups heavy cream 1/2 cup maple sugar 15 whole allspice berries 6 whole cloves 4 cinnamon sticks Small piece nutmeg 1 cup pure maple syrup, grade B 7 large egg yolks Pinch fine sea salt 2 tablespoons bourbon or dark rum (Recommended: Myers's) 1 teaspoon maple extract 2 cups Walnut Brittle, chopped, recipe follows 2 cups sugar 1/2 cup water Cooking spray 1 cup walnuts, toasted and coarsely chopped Instructions: Split the half vanilla bean lengthwise and scrape out the seeds. Put the seeds, pod halves, milk, cream, spices and brown sugar in a heavy-bottomed, medium saucepan. Scald the mixture over low heat. Remove from heat, and let the mixture steep for 1 hour. While the mixture is steeping, reduce the maple syrup by 1/3 over medium-low heat.
Combine the egg yolks and salt in a large bowl and whisk just to blend. Bring cream mixture back to a simmer. Dissolve the reduced syrup into the hot milk mixture.
While gently whisking the yolks, drizzle in the hot cream/syrup mixture so the yolks are gradually warmed. Return the mixture to the saucepan and cook over medium heat stirring constantly with a wooden spoon. Be sure to continuously scrape the spoon across the bottom of the pan so the custard does not scorch. The custard is done when it has thickened slightly and can evenly coat the back of the spoon. Do not let it come to a boil.
Strain the custard through a fine sieve. Press out all the liquid in the vanilla bean and discard bean. Stir in the bourbon and maple extract. Place the bowl with the custard into a large bowl of ice. Let it cool, stirring occasionally.
Transfer mixture to an ice cream machine and freeze according to the manufacturer's instructions. Put the finished ice cream in a storage container and freeze until firm.
Once frozen, mix in walnut brittle and serve. Combine the sugar and water in a medium saucepan over high heat and cook until it reaches a deep amber color. Meanwhile cover a baking sheet with cooking spray. Remove from heat, stir in the walnuts and pour onto sprayed baking sheet. Let sit until hard and crack into desired pieces.
","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 9239,"Pomegranate Mar-Tea-Ni 2 ounces of Pure Leaf? Lemon Iced Tea 2 ounces pomegranate juice Instructions: In shaker filled with ice, add all ingredients. Shake well, then strain into chilled martini glass. Garnish, if desired, with lemon peel. Serving suggestion: Moisten rim of chilled martini glass with lemon wedge, then coat with colored sugar. ","[Chardonnay, Sauvignon Blanc, Riesling]" 9240,"Mexican Chorizo and Potato Pressed Sandwich 1 pound Yukon Gold potatoes, skin-on, cut into 1/2-inch cubes Kosher salt and freshly ground black pepper 1 tablespoon vegetable oil, plus extra if necessary 1 pound fresh Mexican chorizo, removed from casing 1 large supermarket-style French or Italian loaf (about 16-by4-inches) 1/3 cup mayonnaise 1/2 cup refried pinto beans 1/4 cup jarred salsa verde 1/3 cup pickled jalapeno slices, roughly chopped 1/4 cup crumbled Cotija cheese 1 large ripe tomato, thinly sliced 1/2 cup loosely packed fresh cilantro leaves and soft stems, coarsely chopped 1/2 cup loosely packed fresh cilantro leaves and soft stems, coarsely chopped
1 1/2 cups thinly shredded iceberg lettuce Instructions: Put the potatoes in a large nonstick skillet and cover with water by 1/2 inch. Season with enough salt to taste like seawater. Bring to a boil and turn down to a simmer. Simmer the potatoes until mostly cooked through, 3 to 4 minutes. Drain and let cool on a plate in a single layer. Rinse and dry the skillet; place over medium-high heat with 1 tablespoon oil. When the skillet is hot, add the chorizo and cook, breaking up with a wooden spoon, until crisp and brown, about 6 minutes,. Transfer to a plate with a slotted spoon. With about 1 tablespoon of fat left in the pan - remove some if there's too much or add more oil if there's too little - add the cooled potatoes and cook, stirring periodically, until golden brown all over, 4 to 6 minutes. Add the chorizo back to the pan and stir for about a minute. Remove from the heat and let cool completely. Slice the bread loaf in half horizontally and lay the two halves cut-side up. Pull out some of the bread from both halves (reserve for another use), leaving a 1/4-inch border. Spread mayonnaise on both halves. On the bottom half, layer ingredients in this order: refried beans, chorizo and potato, salsa, pickled jalapenos, Cotija, tomato, cilantro, shredded lettuce, some salt and pepper, and the top half of bread. Wrap tightly in parchment, wax paper or plastic wrap and secure with twine if necessary. Press at least 3 hours with a brick (see Cook's Note) or cast-iron skillet on top to flatten the sandwich, refrigerated. About 45 minutes before serving, bring the sandwich to room temperature. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 9241,"Quick Marinara Sauce 2 tablespoons olive oil 2 cloves garlic, chopped One 28-ounce can crushed tomatoes
2 tablespoons tomato paste
1 tablespoon fresh oregano, chopped
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Instructions: Set a Dutch oven over medium heat, add the olive oil and heat until hot. Add the garlic and cook until fragrant, about 1 minute. Add the tomatoes, tomato paste, oregano, salt and pepper and stir. Bring to a boil. Reduce the heat, cover and let simmer for about 10 minutes. ","[Sangiovese, Barbera, Dolcetto, Tempranillo]" 9242,"Sherry Cherry Tomatoes 2 tablespoons extra-virgin olive oil, 2 turns of the pan 3 large cloves garlic, finely chopped 1 small onion, finely chopped 1 pint cherry tomatoes 2 tablespoons sherry vinegar or dry sherry wine 1 teaspoon sugar 1/2 teaspoon crushed red pepper flakes Salt Instructions: Preheat oven to 375 degrees F. Preheat a skillet over medium high heat. Add extra-virgin olive oil, garlic and onions. Sweat them out 2 to 3 minutes then add cherry tomatoes. Turn tomatoes to coat in fat. Add sherry vinegar or sherry, sugar, pepper flakes and salt. Toss to coat tomatoes and roast for 18 to 20 minutes. ","[Rioja, Tempranillo, Garnacha]" 9243,"DIY Powdered Cheese 1/2 cup grated Cheddar 1/4 teaspoon cornstarch Instructions: Spread the Cheddar in a thin, even layer on a microwave-safe plate lined with parchment. Microwave in 30-second intervals until the cheese has melted into a firm disc and the fat has rendered out, about 2 minutes. Allow the cheese disc to cool slightly, then peel from the parchment and place on a paper towel to cool completely. It will crisp as it cools.
Once the cheese disc is completely cooled, break it into pieces. Pulse it in a food processor until finely and evenly ground, about 45 seconds. Add the cornstarch and pulse again just to incorporate. Store in an airtight container in the refrigerator for up to 3 weeks. Use to flavor popcorn, vegetables, noodles or anything else you would add cheese to! ","[Chardonnay, Sauvignon Blanc, Riesling, Gouda]" 9244,"Rudy's Texas Chili 2 tablespoons olive oil 1 cup diced yellow onion 3 cloves garlic, minced 1/4 cup dark chili powder 2 tablespoons light chili powder 1 tablespoon California chili powder 2 tablespoons ground cumin 1 tablespoon dried oregano 1 teaspoon cayenne pepper One 14-ounce can tomato sauce One 14-ounce can diced green chiles 12 ounces beef broth 12 ounces chicken broth 3 ounces chipotles in adobo sauce 2 tablespoons lime juice 2 tablespoons molasses 1 tablespoon hot sauce, such as Louisiana One 14-ounce can diced tomatoes 2 dried California chiles 1 dried New Mexico cl Cheap beer, optional 2 pounds chopped smoked brisket or browned ground beef Instructions: Heat a large pot over medium heat and add the olive oil. Add the onions and garlic and cook, stirring occasionally, until translucent. Add the dark, light and California chili powders, cumin, oregano and cayenne and cook, stirring, until fragrant, about 2 minutes. Add the tomato sauce, green chiles, beef and chicken broths, chipotles, lime juice, molasses and hot sauce. Bring to a boil, then reduce the heat to a simmer. Add the diced tomatoes and dried California and New Mexico chiles and let simmer for 15 minutes. With an immersion blender, puree the sauce until smooth. Simmer for 1 hour, adding cheap beer if the sauce thickens too much. Stir in the beef and heat through. Taste for seasoning. ","[Malbec, Tempranillo, Syrah, Zinfandel]" 9245,"Jam Parcels Vegetable oil, for frying 1 (1-pound/454 g) package square wonton wrappers 1 egg, whisked for egg wash 1/2 cup raspberry jam 1/4 cup icing (confectioners') sugar, for dusting Instructions: Put the oil in a large, heavy-bottomed pot, 1/3 full and heat to 350 degrees F. Prepare a baking tray lined with paper towel. Put the wonton wrappers on a clean dry working surface and brush with egg wash. Put 1/4 teaspoon jam in the center of each wonton. Gently lift the edges of the wonton up and twist, creating a parcel and pinch tightly around the base to secure. In batches, place the wontons in the hot oil to fry until golden brown. Once the parcels are golden brown, remove them to the paper towel-lined tray to drain the excess oil. Repeat with the remaining wonton parcels. Once the jam parcels have cooled slightly, dust with icing sugar (confectioners') and serve. ","[Chardonnay, Riesling, Gewrztraminer, Moscato]" 9246,"Sunflower Roasted Vegetable Pithivier 1 butternut squash, peeled, halved, seeded and cut into 1-inch cubes (about 3 cups) 1 tablespoon olive oil Salt and freshly ground black pepper 1 red bell pepper, halved and seeded 1 yellow bell pepper, halved and seeded 1 tablespoon unsalted butter 1 red onion, finely chopped (about 1 cup) 12 ounces small brown button mushrooms, trimmed and sliced (about 2 cups), 10 whole mushroom caps reserved, stems removed 1 teaspoon fresh sage leaves, finely chopped 1 teaspoon fresh thyme leaves, finely chopped 2 bunches baby spinach, stems trimmed (about 8 cups) Three 12 x 15-inch sheets frozen puff pastry, approximately 1/2-inch thick, thawed All-purpose flour, for dusting 2 ounces goat cheese, crumbled 1 large egg yolk 1 tablespoon ground turmeric Instructions: Preheat the oven to 400 degrees F with a rack in the middle position. Place the butternut squash on a rimmed baking sheet, toss with the olive oil and spread out into a single layer. Season with salt and pepper. Place the red and yellow pepper halves cut-side down on another rimmed baking sheet.
Place both baking sheets on the middle rack and roast until the squash has softened and browned and the peppers have charred, about 25 minutes. Set the vegetables aside. When the peppers are cool enough to handle, peel off the skin and discard. Slice the peppers into 1/2-inch strips, season lightly with salt and pepper and set aside. Melt the butter in a medium saucepan over medium heat. Add the onions and mushrooms and cook until soft and browned and any liquid is evaporated, 8 to 10 minutes. Add the sage and thyme, season with salt and pepper and mix thoroughly. Set the mushroom mixture aside to cool.
Bring 3 cups water to a boil in a small saucepan. Place the spinach in a colander in the sink and pour the boiling water over the leaves to wilt them. Shake the colander to drain the water, then lay the spinach on paper towels and pat dry, removing as much of the remaining water as possible. Set the spinach aside.
To make the base for the pithivier, lay 1 sheet of the puff pastry on a lightly floured piece of parchment paper set on a baking sheet. Using an upside-down bowl with a 10-inch-wide rim as a guide, cut out a 10-inch circle from the pastry using a sharp knife. Gather the scraps and set aside for another use (see Cook\u2019s Note).
Spread the cooled mushroom mixture over the puff pastry base, leaving a 1/2-inch border all around. Arrange the cooled butternut squash cubes on top of the mushroom mixture. Sprinkle the goat cheese over the squash, then top with the reserved spinach and roasted pepper strips. Wet your hands and gently mold the filling into a dome shape, then set aside.
To make the puff pastry top, lay another sheet of puff pastry on a lightly floured piece of parchment paper. Using an upside-down bowl with a 12-inch-wide rim as a guide, cut out a 12-inch circle from the pastry using a sharp knife. Gather the scraps and add to the existing scraps.
Whisk together the egg yolk and water in a small bowl. Brush the egg wash around the border of the 10-inch pithivier base. Gently lay the 12-inch circle over the base so that it completely covers the filling. Press down all around the edges of the pithivier to seal the filling inside, making sure to press out any air bubbles as you go. Don\u2019t worry if the base is no longer a perfect circle. You will trim it later. Egg wash the entire top of the pithivier and set aside.
Cut the remaining sheet of puff pastry in half lengthwise so that you have two pieces, each approximately 6 by 15 inches. Set 1 piece aside. Firmly roll a lattice roller lengthwise down the other piece. Repeat until the entire piece has been cut with the lattice.
Use your fingers to gently pull the lattice apart, starting from the middle of the lattice and working your way out. As you work, use a sharp knife to open up any sections where the cutter did not go all the way through the lattice. Gently drape the lattice over the pithivier, then use your hands to smooth it into shape, ensuring that the entire top is covered.
Place the 10-inch-wide bowl used earlier over the pithivier and use a sharp knife to trim the base into a neat 10-inch circle. Add any dough scraps to the existing scraps. Use the back of the knife to make 1/2-inch-deep vertical indentations around the base. Evenly egg wash the entire surface of the pithivier, being careful not to let the egg wash pool in the lattice as that will create uneven browning.
Stir together the turmeric and 2 tablespoons water in a small bowl until completely combined. Lay the remaining 6-by-15-inch piece of pastry on a piece of lightly floured parchment paper and roll out the pastry as thinly as possible. (That will help ensure that the petals do not puff up and distort in the oven.) Using a small pastry brush, brush the top of the sheet with the turmeric mixture. Don\u2019t worry if the mixture seems to go on a bit unevenly. The variegated shades of yellow will look lovely once you begin to make the flowers.
Using a 1 1/2-inch and 1-inch petal cutter, cut petals from the sheet of pastry. The number of petals you cut depends on how many flowers you want to make (and what size you\u2019d like them to be). To create the 4 large flowers and 6 small flowers shown in the picture, you will need to cut sixty-six 1-inch petals and forty-four 1 1/2-inch petals.
To assemble a flower, dab a small amount of egg wash on the lattice. Place 6 petals in a circle, ensuring that the top of the petals meet in the center. Place another dab of egg wash in the center of the flower and add a second layer of 5 petals, offsetting each slightly from the one below it. Place another dab of egg wash in the center and attach a mushroom cap (see Cook\u2019s Note). Press firmly to adhere the cap to the petals. Transfer the finished pithivier to the freezer for at least 2 hours and preferably overnight.
When you are ready to bake the pithivier, preheat the oven to 350 degrees F with a rack in the lower-middle position.
Bake the pithivier until golden brown, 55 to 60 minutes. Allow to cool for about 15 minutes. Serve warm or at room temperature. Leftovers can be stored, tightly wrapped, in the refrigerator for up to 48 hours.
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 9247,"JKL Pesto Pork and Veggie Roast 5 cloves garlic 3 teaspoons coarse sea salt, divided 3 teaspoons freshly ground black pepper, divided 1/4 teaspoon cayenne pepper 1 tablespoon fresh rosemary leaves 3 teaspoons sugar 1 (3-pound) pork loin roast, trussed 2 onions, quartered 2 zucchini, cut into 8 half-moon pieces 2 summer squash, cut into 8 half-moon pieces 2 carrots, washed and cut into 8 pieces 3 tomatoes, quartered 2 medium red potatoes, quartered 1 cup store-bought pesto 1 tablespoon grapeseed oil 1/2 cup white wine, plus more if needed 3/4 cup chicken stock, plus more if needed 3 tablespoons butter Instructions: Preheat the oven to 425 degrees F. In a mortar and pestle, combine the garlic, 2 teaspoons coarse sea salt, 2 teaspoons black pepper, cayenne, rosemary, and sugar and pound together until a thick paste forms. Rub evenly over the pork roast. Remove the V-rack from a large roasting pan and fill the pan with the prepared vegetables. Add in the remaining 1 teaspoon salt and pepper, pesto, oil, wine, and chicken stock. Toss together with your hands to combine evenly. Return the V-rack to the roasting pan, centered over the vegetables, place the pork roast on top, and place in the oven. Cook for 30 minutes at 425 degrees F, and then lower to 325 degrees F for 1 hour, turning the pork roast over after 30 minutes to brown the other side. Baste with the juices from the roasting pan 2 to 3 times throughout the hour. Remove from the oven when the internal temperature reaches 140 degrees F. Place on a cutting board, tent lightly with aluminum foil, and allow to rest for 5 to 10 minutes. Remove the vegetables to a large serving platter and tent with foil to keep warm. Place the roasting pan on the stove over medium-high heat and bring the pan juices to a boil, whisking. Add more wine and chicken stock, if needed, and reduce until slightly thickened, 5 minutes. Whisk in the butter and adjust seasoning, to taste. Slice the pork thinly on a slight bias and serve with the jus and vegetables. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 9248,"Margarita 2 cups ice One 12-ounce can frozen limeade
6 ounces tequila
Instructions: Add the ice, limeade and tequila to a blender and blend until combined. ",[Tequila] 9249,"Curried Chicken Pockets 1 tablespoon vegetable oil, plus more for brushing 1 shallot, finely chopped 3/4 teaspoon curry powder 1/2 teaspoon grated peeled ginger 1 clove garlic, grated 1 cup shredded rotisserie chicken (skin removed) 1/4 cup frozen peas, thawed 1/4 cup plain low-fat yogurt 2 tablespoons chopped fresh cilantro 1 teaspoon fresh lime juice Kosher salt All-purpose flour, for dusting 1 (11-ounce) tube refrigerated French bread dough 1 large egg Instructions: Heat the vegetable oil in a medium skillet over medium heat. Add the shallot, curry powder, ginger and garlic and cook until the shallot is slightly softened, about 2 minutes. Stir in the chicken. Remove from the heat and stir in the peas, yogurt, cilantro, lime juice and salt to taste; let the mixture cool completely. Preheat the oven to 425 degrees F and brush a baking sheet lightly with vegetable oil. On a floured surface, roll out the dough and fill the dinner pockets (see Cook's Note). Place the pockets seam-side down on the prepared baking sheet. Beat the egg and 1 tablespoon water in a small bowl; brush the pockets with the egg wash. Bake until golden brown, about 15 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling, Chenin Blanc]" 9250,"Orange and Blue Cheese Grilled Romaine Salad 2 romaine hearts, halved lengthwise through the core Lemon flavored olive oil Kosher salt and freshly cracked black pepper 1/2 cup crumbled blue cheese (recommended: Shropshire) 1 navel orange 1/2 small shallot, sliced Instructions: Preheat a grill pan over high heat. Brush the romaine spears with some lemon oil and season with salt and pepper, to taste. Put the spears on the grill pan and cook, turning once, until grill marks appear and the lettuce begins to wilt, about 2 minutes total. Immediately remove from the grill to a serving platter and sprinkle each half with about 2 tablespoons of the crumbled blue cheese. With a sharp knife, cut the peel and pith from the orange. Carefully remove the orange segments by cutting them lengthwise away from the membrane, into a bowl. Squeeze the juice from the membrane over the segments and slowly whisk in 2 tablespoons lemon oil until combined. Season with salt and pepper, to taste, then add the shallots and stir to combine. Drizzle the citrus vinaigrette and orange sections over the grilled romaine spears and garnish with the remaining blue cheese. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]" 9251,"Milan Cookies 12 tablespoons butter, softened 2 1/2 cups powdered sugar 7/8 cup egg whites (from about 6 eggs) 2 tablespoons vanilla extract 2 tablespoons lemon extract 1 1/2 cups flour Cookie filling, recipe follows 1/2 cup heavy cream 8 ounces semisweet chocolate, chopped 1 orange, zested Instructions: Cream the butter with a paddle attachment then mix in the sugar. Add the egg whites gradually and then mix in the vanilla and lemon extracts. Add the flour and mix until just incorporated. With a small (1/4-inch) plain tip, pipe 1-inch sections of batter onto a parchment-lined sheet pan, spacing them 2 inches apart as they spread. Bake in a preheated 350 degree oven for 10 minutes or until light golden brown around the edges. Let cool on the pan. Cookie Filling: In a small saucepan over medium flame, scald cream. Pour hot cream over chocolate in a bowl. Whisk to melt chocolate, add zest and blend well. Set aside to cool (the mixture will thicken as it cools). Spread a thin amount of the filling onto the flat side of a cookie while the filling is still soft and press the flat side of a second cookie on top. Repeat with the remainder of the cookies. ","[Chardonnay, Riesling, Moscato, Pinot Grigio]" 9252,"Perfect Margarita Salt Limes, quartered Ice cubes 3 parts silver tequila (3 ounces) 1 part Cointreau (1 ounce) 1 part key lime juice (1 ounce) Instructions: Chill cocktail glass for 15 minutes. Pour coarse salt on a napkin or saucer. Hold each glass upside down, run a piece of lime around rim, then lightly twirl in salt; shake off any excess. In a glass pitcher mix liquors and juice with ice with a long-handled spoon. Pour drink into glass over a few ice cubes.; ","[Tequila, Mezcal, Cava]" 9253,"Apple Cinnamon Whole Grain Coffee Cake 1 box of Duncan Hines? 100% Whole Grain Apple Cinnamon Muffin Mix 2 apples, diced and peeled (about 1 - 1 1/2 cups) 1/4 cup water 2 eggs 2 tablespoons of vegetable oil or 2 tablespoons melted butter Instructions: Preheat oven: 350 degrees Grease and flour a 8x8 or 9x9 square pan Empty dry mix into large bowl Stir eggs, water, oil into dry mix until well blended (about 50 strokes) add diced apple pieces Pour batter into prepared pan Open cinnamon apple pouch and squeeze onto surface of cake, using a knife or spatula gently swirl the apple filling into the cake surface. Sprinkle granola pouch over the top of the apple cinnamon Bake in center of oven at 350 degrees until cake is firm in center (28-30 minutes). Cool 15-20 mins document.write(unescape(%3Cscript src='\ + (document.location.protocol == \https:\ ? \https://sb\ : \http://b) + .scorecardresearch.com/beacon.js?c1=3&c2=6035648&c3=4900&c4=603&c5=700&c6=' %3E%3C/script%3E)) ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 9254,"Buffalo Shrimp Sandwich 1 (18-oz) package of SeaPak Popcorn Shrimp 1 cup prepared buffalo sauce* 1 soft baguette cut into 4 equal pieces, sliced and toasted 4-oz crumbled blue cheese 1 cup arugula Instructions: Prepare popcorn shrimp according to package directions and toss with the buffalo sauce. Divide the arugula between the 4 rolls and top each with the popcorn shrimp mixture. Top each sandwich with blue cheese and serve. For extra messy sandwiches, drizzle any leftover sauce onto the top of your sandwich before serving. To make your own buffalo sauce instead, mix together 8 tablespoons melted butter, ? cup hot sauce, and 1 teaspoon seasoned salt. ","[Chardonnay, Sauvignon Blanc, Zinfandel, Merlot]" 9255,"Spinach Saute 2 tablespoons extra-virgin olive oil 1 teaspoon crushed garlic 1 cup frozen onions 12 ounces pre-washed baby spinach Kosher salt Freshly ground black pepper Instructions: In a large saute pan, heat oil over medium heat. Add garlic and onions and saute for 2 minutes. Turn heat up to medium-high and add spinach in handfuls, constantly tossing and moving with tongs as it wilts down. As soon as spinach has completely wilted remove from heat, season with salt and pepper, and serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 9256,"Pecan Pie Milkshake 1 slice pecan pie 1 cup vanilla ice cream 1/2 cup milk 3 tablespoons caramel sauce Canned whipped cream, for topping Instructions: Place the pecan pie, ice cream, milk and 1 tablespoon of the caramel sauce in a blender and blend until smooth. Transfer to a 12-ounce glass and top with whipped cream. Drizzle with the remaining caramel sauce and serve with a spoon and straw. ","[Chardonnay, Riesling, Moscato]" 9257,"Milly's Famous Pabe-Yoyo 3 tablespoons extra-virgin olive oil 1/2 yellow onion, diced
1/4 green bell pepper, diced 1/4 red bell pepper, diced 3 cloves garlic, minced 3/4 cup chopped green onions
1/2 cup chopped fresh cilantro (leaves and some stems)
1 teaspoon ground cumin
Pinch dried oregano
2 tablespoons achiote oil
Sea salt
2 pounds skirt steak
8 ounces dried black beans 1 green bell pepper, quartered 3/4 cup chopped green onions
1/2 bunch cilantro (leaves and some stems), chopped 3 bay leaves 3 cloves garlic, diced 1 teaspoon oregano
1 teaspoon ground cumin
Salt 2 tablespoons canola oil 2 ripe sweet plantains, peeled and quartered
Four 3-inch blocks queso blanco or mozzarella, plus for shredding 8 slices sweet ham
1 large egg yolk 1 teaspoon sea salt
1 teaspoon baking soda
1 teaspoon sugar
3 1/2 cups all-purpose flour
2 cups mayonnaise 1 1/2 cups fresh Italian parsley (leaves and some stems)
1/2 yellow onion
1/2 green pepper
3 cloves garlic 1/2 cup water
1 tablespoon white vinegar
1 teaspoon sugar
Canola oil, for frying Instructions: For the carne mechada: Heat the olive oil in a large skillet over medium-high heat. Add the yellow onions, green peppers, red peppers and garlic. Then add the green onions, cilantro, cumin, oregano, achiote oil (for coloring) and a pinch of sea salt. Cook down all the vegetables for about 20 minutes. Set the sofrito aside. In a large deep pan, combine the skirt steak, 1 cup water and 1 tablespoon sea salt. Cook beef for 2 hours, until tender. Once cooked, shred the beef by hand into a bowl and then slowly mix in the sofrito, seasoning the beef in its entirety. For the caraotas: In a deep saucepan, submerge the black beans in 4 cups water. Add the green peppers, green onions, cilantro, bay leaves, garlic, oregano, cumin and 1 teaspoon salt. Bring to a boil, lower to a simmer and cook for 1 hour, until the beans are tender. For the yo-yos: Heat the oil in a large frying pan over medium heat. Add the sliced plantains slowly into the hot oil and fry until golden brown on both sides, 4 to 6 minutes. Remove the plantains from the pan and flatten by pressing down with a plate. To build the yo-yos, place a block of queso blanco and two slices of ham on top of four of the flattened plantain slices. Top with the remaining four slices. For the batter: In a large mixing bowl, combine 2 cups water and the egg yolk, salt, baking soda and sugar. Gradually mix in 2 cups of the flour. As the batter starts to thicken, slowly add the rest of the flour while whisking. Once the batter has thickened, dip the yo-yos into the batter, making sure they're evenly covered. For the salsa tartara: In a blender, blend the parsley, onion, pepper, garlic, vinegar, sugar and 1/2 cup water. Remove to a bowl and fold in the mayonnaise. Heat 3 inches of oil in a deep pan. Fry the battered yo-yos for 6 to 8 minutes. Remove to a plate and pat dry. Slice open the yo-yos and add a layer of caraotas followed by a layer of carne mechada. Shred queso blanco on top, and finish off with some salsa tartara.
","[Rioja, Tempranillo, Garnacha, Pinot Noir]" 9258,"Frangipane Ripple Chocolate Pound Cake 2 1/3 cups cake flour, plus more for the pan 2 teaspoons baking powder 1/4 teaspoon salt 3/4 cup unsweetened Dutch-processed cocoa powder 2 1/2 cups unsalted butter, room temperature, plus more for the pan 2 cups sugar 3 eggs, room temperature 1 teaspoon pure vanilla extract 1 cup whole milk, room temperature Almond Paste Frangipane, recipe follows Chocolate bow, garnish 1/3 cup blanched almonds, sliced 4 ounces almond paste 1/4 cup sugar 1 egg 4 tablespoons unsalted butter, room temperature 4-ounces milk chocolate 2 tablespoons light corn syrup Instructions: Almond Paste Frangipane: In the bowl of a food processor, blend the almonds, almond paste, and sugar until the nuts are finely ground. Add the egg and butter, process until smooth. Cover and freeze for 35 minutes. Keep refrigerated until ready to use. Cake: Place the oven rack in the lower third of the oven and preheat to 350 degrees. Remove the frangipane from the refrigerator. Grease and lightly flour a 12-cup bundt pan. Sift together the cake flour, baking powder, salt and cocoa, set aside. Using an electric mixer fitted with the paddle attachment, beat the butter on medium speed until creamy and smooth, about 30 to 45 seconds. Add the sugar and beat for 4 to 5 minutes, scraping down the sides of the bowl as needed. Add the eggs one at a time, beating well after each addition. Add vanilla. On low speed, add the dry ingredients alternately with the milk in 3 additions, beginning and ending with the dry ingredients. Scrape down the sides of the bowl as needed. Spoon about 2 cups of the batter into the prepared pan, spreading evenly. Spoon half the frangipane filling in dollops over the center of the batter. Spread the filling evenly over the batter, avoiding the center tube and the sides of the pan. Spoon about 1 1/2 cups of the batter evenly over the filling and spoon the remaining frangipane over the batter. Spoon the remaining batter over the filling. Bake until the cake springs back lightly when touched in the center and just begins to pull away from the sides of the pan, about 60 to 65 minutes. Transfer the cake to a cooling rack and cool upright for 15 to 20 minutes. Invert the cake and cool completely on a wire rack. Garnish with Chocolate Bow. Chocolate Bow: In the top of a double boiler, melt the chocolate. Let cool 10 to 15 minutes and blend in the corn syrup. Form the mixture into a ball. Wrap in plastic wrap and let set overnight at room temperature. Roll out between sheets of waxed paper. Cut strips with a pastry cutter and form a ribbon. Use spools of thread covered in waxed paper to support the bow. Refrigerate until ready to use. ","[Pinot Noir, Barolo, Dolcetto, Tempranillo]" 9259,"Apple-Spinach Salad 4 cups baby spinach leaves 2 apples, sliced 1/4 cup chopped celery 1/4 cup toasted PLANTERS Pecans, chopped 1/4 cup KRAFT Light House Italian Dressing Instructions: TOSS spinach with apples, celery and pecans in large bowl. ADD dressing; mix lightly. ","[Chardonnay, Riesling, Gewrztraminer]" 9260,"Green Onion, Thyme and Sage Rolls 2 cups plus 2 tablespoons white bread flour, plus more for dusting 1 1/2 cups whole-wheat bread flour 1 1/4 ounce packet active dry yeast 1 1/2 teaspoons kosher salt 1 1/2 cups warm water (from the tap) 6 green onions, finely sliced Leaves from 5 sprigs fresh thyme, finely chopped Cooking spray 1 large egg, lightly beaten 30 small fresh sage leaves Instructions: Put the flours, yeast and salt in a large bowl (or stand mixer bowl). Make a well in the center and pour in the water. Mix everything together well (by hand with a wooden spoon or, if by machine, with a dough hook on medium speed) to make a smooth, soft dough ball, 2 to 4 minutes. If doing by machine, continue to knead on medium-high speed for 5 minutes. Otherwise, put the dough on a clean work surface sprinkled with a little flour and knead for about 10 minutes. To test to see if the dough has been kneaded enough, form into a ball with a nice taut top. Put some flour on your finger and then prod the dough to make a small indent. If the dent springs back all the way, this means the dough is kneaded enough. If not, then knead a little bit more. Put the dough on the work surface (sprinkled with a little flour if you haven't already done so) and then flatten it out with a rolling pin to about an 8-inch round, 3/4 to 1 inch thick. Put the green onions and thyme in a pile in the center and then bring the sides of the dough up over the filling to enclose. Flip it over so the seam side is down and roll it out to the same size again. Once again, gather the edges up and over, but then knead the dough by hand to incorporate the filling ingredients evenly throughout. You may need to dust with a little more flour as you go if the green onions make things a little damp. Divide the dough into 10 equal-size pieces and knead each one into a ball with a nice taut top. Put the rolls, seam-side down and spaced apart, on a large nonstick baking sheet. Spray the rolls with a light spritz of cooking spray and then cover with plastic wrap so that it is airtight, but not too tight as the bread needs to grow. Preheat the oven to 400 degrees F and leave the bread on a chair about 3 feet away from the oven for 45 minutes, or until the bread has almost doubled in size. To test that the rolls are ready, remove the plastic wrap, put some flour on your finger and prod the side of the dough to make a small dent. The dent should spring back about halfway. When it does, it is ready. If necessary, leave it to rise a bit longer. Once ready, brush the dough balls with the beaten egg and lay 3 sage leaves in whatever decorative fashion you like on top of each one. Bake for 20 minutes, or until the rolls are golden brown and sound hollow when tapped underneath. Once ready, remove from the oven and serve warm. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 9261,"Tomato and Okra Salad 1 pound okra 3 large ripe tomatoes, peeled, seeded, and coarsely chopped 1 small head Boston lettuce 1/4 cup Classic Vinaigrette, recipe follows 2 teaspoons cl Oil, or to taste, recipe follows 3 tablespoons red wine vinegar 1 tablespoon balsamic vinegar 1/2 teaspoon Dijon-style mustard Pinch of sugar Salt and freshly ground black pepper, to taste 9 tablespoons extra-virgin olive oil 1 cup peanut oil 6 fresh bird chiles, or to taste 1 1/2 pounds fresh okra pods
1 tablespoon vegetable oil
1 medium onion, minced
2 1/2 cups beef stock
1 teaspoon freshly squeezed lemon juice
Instructions: Wash and top and tail the okra, discarding any blemished or hard pods. Cook the okra as for boiled okra (see recipe below). Drain it and allow it to cool. Prepare the tomatoes. Wash the lettuce, break it into leaves, pat dry, and arrange the leaves on a large platter. Mound the okra on top of the lettuce and top with the chopped tomatoes. When ready to serve, dress the salad with vinaigrette to which you have added 2 teaspoons of cl oil. Combine all the ingredients except the olive oil in a small glass bowl and beat well with a fork or wire whisk. Gradually drizzle in the olive oil, making sure that all the ingredients are well mixed. Serve at once in a sauceboat or drizzle over the salad and toss. Yield: about 3/4 cup Place the chiles in the oil in a fancy cruet and allow them to rest for 1 week, until they have flavored the oil. Add a drop or two of the oil to your usual cooking oil for a special zap. Yield: 1 cup Wash and top and tail the okra, discarding any blemished or hard pods. Heat the oil in a heavy saucepan and saute the onion until it is translucent. Add the okra and cook it for 3 minutes, stirring constantly. Add the stock, cover, and cook for an additional 10 minutes, or until the okra is fork-tender. Add the lemon juice and serve hot. ","[Chardonnay, Sauvignon Blanc, Vermentino, Tempranillo]" 9262,"Fish for Crish: Red \Mole\ Swordfish Steaks with Pickled Shallots 4 small shallots, peeled, and sliced into thin rings (about 1/2 cup) 1/2 cup rice vinegar Small handful picked fresh cilantro leaves Extra-virgin olive oil for dressing Kosher salt and freshly ground pepper 1/2 teaspoon brown or black mustard seeds 1/2 teaspoon cumin seeds 1 teaspoon grated fresh ginger 4 teaspoons ancho cl powder 4 teaspoons rice vinegar 4 teaspoons mirin 2 teaspoons honey 1/2 teaspoon sriracha Kosher salt and freshly ground pepper 2 (1-pound) swordfish steaks, about 1-inch thick or 4 (6 to 8-ounce) steaks, see Cook's Note 2 tablespoons butter Instructions: Preheat the oven to 400 degrees F. Pull the swordfish out of the refrigerator and allow it to come to room temperature while you make the shallots and the sauce. For the pickled shallots: Separate the shallots into little rings. Put them in a small saucepan, add the rice vinegar and 1/4 cup of water, and set over medium heat making sure the shallots are covered by the liquid. Bring to a boil. Once it's bubbling, turn the heat off and set aside until you're ready to serve. The pickling will bring out a natural pink hue in the shallots; beautiful! For the \mole: Grind the mustard seeds and cumin seeds to a fine powder in a mortar and pestle. Pour into a bowl with the ginger, ancho cl powder, rice vinegar, mirin, honey, sriracha and honey. Whisk together until smooth. Taste for seasoning and adjust as necessary. Set a large cast-iron or other heavy-bottomed, ovenproof skillet over medium-high heat until lightly smoking. Sprinkle the swordfish with salt. Add the swordfish to the skillet. Cook until browned, about 3 minutes on one side. Quickly, flip the steaks and smear with a little \mole. Put the pan in the oven and cook the fish until a thermometer inserted into the middle of the fish registers 125 degrees F, 5 to 7 minutes. While the fish is cooking in the oven, drain the shallots and place in a small bowl. Rip the cilantro with your hands into the bowl, then drizzle with a little extra-virgin olive oil, salt and pepper. Toss together and taste for seasoning. When the fish is cooked (remember that it will keep cooking even when it's out of the oven) remove to a platter. Add the butter to the skillet, scraping up any caramelized bits stuck on the bottom of the skillet. Stir in the remaining \mole\ and cook until hot and bubbly. Pour over the swordfish steaks. Top with a handful of the pickled shallots and serve immediately! ","[Cabernet Sauvignon, Pinot Noir, Syrah, Zinfandel]" 9263,"Pumpkin Pie with Whipped Cream and Cinnamon 1/2 cup plus 1 tablespoon cold water 1 1/2 tablespoons apple cider vinegar
3 3/4 cups all-purpose flour, plus more for dusting
1 1/2 tablespoons granulated sugar
1 1/2 teaspoons kosher salt
1 1/2 cups (3 sticks) unsalted butter, cubed and chilled
One 15-ounce can pumpkin puree 1/3 cup packed light brown sugar
1/3 cup granulated sugar
1/4 cup maple syrup
3/4 teaspoon kosher salt
3/4 cup heavy cream
3/4 cup whole milk
3 large eggs plus 2 egg yolks
1/2 teaspoon ground cinnamon, plus more for serving
1/4 teaspoon ground nutmeg
1 vanilla bean, scraped
Fresh whipped cream, for serving
Instructions: For the crust: Combine the water and vinegar in a liquid measuring cup and stick it in the fridge (or even the freezer) to get really cold. In a large bowl or food processor, combine the flour, sugar and salt. Add the butter and either use your hands to toss it with the flour and pinch the butter into flat sheets or pulse in the food processor, incorporating the butter so that about three-quarters of the mixture is mealy. (It's ok if there are still some slightly larger bits of butter.) Drizzle in the cold water and vinegar and mix with your hands or continue to pulse in the food processor just until the mixture comes together to form a dough. If it seems dry or is having a hard time coming together, add a bit more water, a few drops at a time, until it comes together. Turn it out onto a clean surface, divide the dough in two and pat into discs. One disc will be used for the pie; save the other disc for another use. Refrigerate for 30 minutes. Adjust a rack to the lower third of the oven (with a pizza stone if you have one) and preheat the oven to 425 degrees F. On a floured surface, roll out one of the discs to a circle just larger than 12 to 13 inches.
Press the dough into a 9 1/2-inch pie plate, trim any excess off, leaving a 1/2-inch overhang, fold the edges under so they sit flush with the plate and crimp them with your fingers. Dock the pie crust using a fork. Freeze for 15 minutes. Place a piece of parchment paper over the crust and fill with dried beans or pie weights and bake, about 15 minutes. Remove the parchment and then bake until pale, 3 to 5 minutes. Reduce the temperature to 375 degrees F.
For the filling: Combine the pumpkin, brown sugar, granulated sugar, maple syrup and salt in a heavy-bottomed pot and bring to a simmer over medium-high heat. Reduce the heat to medium and simmer, stirring until glossy to caramelize the sugars, 10 to 15 minutes. Reduce the heat to medium-low and whisk in the cream and milk. Place the eggs in a heat safe bowl. Once the milk mixture is steamy, temper the eggs by adding a few ladles of the mixture, one at a time, to the eggs while whisking vigorously, then add them to the pumpkin mixture, whisking to combine until very smooth. Stir in the cinnamon, nutmeg and vanilla. Pour the mixture into the pie crust and bake until the edges are set but the center is still a little jiggly, 30 to 40 minutes. The internal temperature should be 175 degrees F. Let cool completely. Serve with fresh whipped cream and extra cinnamon. ","[Chardonnay, Riesling, Pinot Grigio, Sparkling Brut]

" 9264,"Asparagus and Egg Wrap with Barn Burner cl de Arbol Salsa 2 whole wheat tortillas, warmed 2 teaspoons olive oil 1 onion, julienned 2 cloves garlic, chopped 1/2 russet potato, washed and cubed 2 ounces shiitake mushrooms, sliced 2 ounces button mushrooms, sliced 1/4 tomato, chopped 1/4 pound asparagus, thinly sliced 1 cup chopped kale 1 tablespoon chopped fresh cilantro leaves 1 teaspoon chopped fresh basil leaves 1 lime, squeezed Sea salt and pepper 6 egg whites, lightly beaten 1 cup Barn Burner cl de Arbol Salsa, recipe follows 20 cl de arbol, toasted 1 teaspoon olive oil 1 onion, chopped 4 tomatoes, chopped 1 tablespoon chopped fresh oregano leaves 2 cups water 2 cloves garlic, chopped 2 tablespoons chopped fresh cilantro leaves Sea salt Instructions: Preheat the oven 375 degrees F. Warm tortillas over your stove burner (a little scorching adds to the flavor and personality) set aside. Place in a tea towel or napkin to keep them warm. In a saute pan over medium high heat, saute the onion and garlic in the oil for 1 minute. Add the potato, mushrooms, and tomatoes, and cook 5 minutes. Add the asparagus and the kale and cook, tossing, for 2 minutes. Add the herbs and lime juice and season with salt and pepper. Add the egg whites and cook until the eggs are cooked through, approximately 3 minutes. Place 2 tablespoons of the egg mixture in lower part of each tortilla and roll them up. For lunch or as an appetizer, toast them in a dry saute pan over medium low heat until toasty, roll them on the other side and toast. Pop it on a plate and serve with salsa. For dinner, lightly spray oven-proof dish with vegetable spray and carefully place the wraps seam side down. Cover with aluminum foil. Bake on the center rack in the oven for 20 minutes or until the wraps are very hot. Serve with salsa. Rinse and seed chiles. Place in a saute pan over medium heat and toast in the oil until all are deep brown. Set aside. Place the onion, tomatoes and oregano in a saucepan with the water. Bring to a boil and reduce heat to a simmer. Simmer 1 minute or until the tomatoes are soft. Strain the cooked ingredients from the cooking liquid. Toss liquid and place the toasted chiles with a quarter of the cooked ingredients plus the garlic into a blender and puree until smooth, 10 to 12 seconds. Add cilantro and the remaining cooked ingredients and pulse until chunky. Season with salt, to taste, and set aside until ready to use. Serve hot or cold. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 9265,"Gluten-Free Double Chocolate Chip Cookies 1 cup coconut oil 1 1/4 cups evaporated cane juice 1/3 cup applesauce 1/2 cup cocoa powder 1 teaspoon kosher salt 2 tablespoons pure vanilla extract 1 1/2 cups gluten-free all-purpose baking flour 1/4 cup flax meal 1 teaspoon baking soda 1 1/2 teaspoons xanthan gum 1 cup chocolate chips Instructions: Preheat oven to 325 degrees F. Line 2 baking sheets with parchment paper. In a medium bowl, mix together the oil, evaporated cane juice, applesauce, cocoa powder, salt, and vanilla. In another medium bowl, whisk together the flour, flax meal, baking soda, and xanthan gum. Using a rubber spatula, carefully add the dry ingredients into the wet mixture and combine until dough is formed. Gently fold in the chocolate chips just until they are evenly distributed throughout the dough. Using a melon-baller or tablespoon, scoop the dough onto the prepared baking sheets, spacing them 1-inch apart. Gently press each with the heel of your hand to help them spread. Bake on the center rack for 14 minutes, rotating the trays 180 degrees after 7 minutes. The cookies will be crispy on the edges and soft in the center. Let the cookies stand on the baking sheet for 10 minutes, then transfer the cookies to a wire rack and cool completely before covering. Store in an airtight container at room temperature for up to 3 days. ","[Malbec, Zinfandel, Petite Sirah, Tempranillo]" 9266,"Tapenade 1/2 pound pitted mixed olives 2 anchovy fillets, rinsed 1 small clove garlic, minced 2 tablespoons capers 2 to 3 fresh basil leaves 1 tablespoon freshly squeezed lemon juice 2 tablespoons extra-virgin olive oil Instructions: Thoroughly rinse the olives in cool water. Place all ingredients in the bowl of a food processor. Process to combine, stopping to scrape down the sides of the bowl, until the mixture becomes a coarse paste, approximately 1 to 2 minutes total. Transfer to a bowl and serve. ","[Ros, Vermentino, Sauvignon Blanc, Grner Veltliner]" 9267,"Oatmeal Raisin Cookie Dough 1/3 cup raisins 1/2 cup all-purpose flour 1/2 cup quick-cooking oats 1/2 teaspoon ground cinnamon 1/4 teaspoon baking powder 1/4 teaspoon fine salt 1/3 cup packed light brown sugar 1/4 cup granulated sugar 4 tablespoons unsalted butter, at room temperature 1 tablespoon Greek yogurt 1/2 teaspoon non-alcohol vanilla extract Instructions: Soak the raisins in hot water for 5 minutes and then drain.
Microwave the flour in a small microwave-safe bowl for 1 minute. Remove and stir well. Microwave for an additional minute or until the temperature reaches 180 degrees F. Sift into a medium bowl, then whisk in the oats, cinnamon, baking powder and salt (see Cook's Note).
Beat the light brown sugar, granulated sugar, butter, yogurt and vanilla with an electric mixer on medium-high speed in a large bowl until well combined, about 2 minutes. Add the flour-oat mixture and mix on low speed until well incorporated. Turn off the beaters and use your hands to help combine if needed. Fold in the raisins with a rubber spatula or mix them in with your hands.
Refrigerate in an airtight container for up to 5 days. ","[Chardonnay, Merlot, Cabernet Sauvignon, Zinfandel]" 9268,"McGuire's Steak and Mushroom Pie 8 ounces unsalted butter 2/3 cup all-purpose flour 1/2 cup diced onions 1/2 cup red wine 1/4 cup roasted garlic 2 teaspoons garlic powder 2 teaspoons salt 2 teaspoons ground black pepper 8 ounces crimini mushrooms, quartered 8 ounces portobello mushrooms, sliced 1/2-inch thick 2 tablespoons olive oil 2 pounds beef tenderloin, trimmed and cubed 4 sheets puff pastry Instructions: Preheat the oven to 400 degrees F. Melt the butter in a saucepan and whisk in the flour. Add the onions and cook over low heat until they are tender. Add veal stock, red wine, roasted garlic, garlic powder, salt and pepper. Turn up the heat and whisk until you reach a slow boil and all the lumps are gone. Add the mushrooms, reduce the heat, and simmer for 10 minutes. Heat a skillet, and then add the olive oil. Add the beef and cook until medium rare. Transfer the beef to a baking dish and cover with the mushroom gravy. Cover with the puff pastry sheets and bake until the pastry is golden brown. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Syrah]" 9269,"Red Velvet Cupcakes with Nonpareils 1 cup all-purpose flour 2 tablespoons unsweetened cocoa powder 1/2 teaspoon baking soda 1/2 teaspoon ground cinnamon 1/4 teaspoon ground allspice 1/4 teaspoon salt 3/4 cup granulated sugar 1/2 cup whole milk 1/2 cup vegetable oil 1 large egg 1 tablespoon distilled white vinegar 1 tablespoon red food coloring 1 teaspoon pure vanilla extract 6 ounces cream cheese, at room temperature 4 tablespoons unsalted butter, at room temperature 1 teaspoon pure vanilla extract Pinch of salt 2 cups confectioners' sugar 1 cup mixed orange, yellow and brown nonpareils Instructions: Make the cupcakes: Preheat the oven to 350 degrees F. Line a 12-cup muffin pan with liners. Whisk the flour, cocoa powder, baking soda, cinnamon, allspice and salt in a large bowl. Combine the granulated sugar, milk, vegetable oil, egg, vinegar, red food coloring and vanilla in a blender and blend until smooth. Add to the flour mixture and stir until combined. Divide the batter among the prepared muffin cups, filling them three-quarters of the way. Bake until the tops of the cupcakes spring back when gently pressed, 20 to 25 minutes. Let cool 5 minutes in the pan, then remove to a rack to cool completely. Meanwhile, make the frosting: Beat the cream cheese, butter, vanilla and salt in a large bowl with a mixer on medium-high speed until creamy, 2 to 3 minutes. Reduce the speed to medium low; gradually add the confectioners' sugar and beat until smooth. Increase the mixer speed to high and beat until fluffy, about 1 more minute. (If the frosting is too soft, refrigerate a few minutes before using.) Spread the frosting on the cupcakes and dip in the nonpareils; shake off any excess. ","[Cabernet Sauvignon, Merlot, Pinotage, Zinfandel]" 9270,"Triple Pork Sliders 1 1/2 pounds ground pork 1/2 pound fresh Mexican chorizo sausage, casings removed 1/4 cup finely grated Pepper Jack cheese 1 small shallot, finely chopped 1 clove garlic, finely chopped Kosher salt and freshly ground black pepper 8 slices applewood smoked bacon, cooked crisp 16 small dinner rolls, sliced in half Curly leaf lettuce 3 sliced plum tomatoes Smoked Paprika Mayonnaise, recipe follows 1/4 cup mayonnaise 1 tablespoon smoked paprika 1 teaspoon hot sauce (recommended: Sriracha) Instructions: Preheat a flat top grill pan to medium-high heat. In a medium bowl, mix the ground pork, sausage, cheese, shallot, garlic, and salt and pepper, to taste. Form the meat mixture into small equal-sized patties. Cook the burgers for 3 to 4 minutes on each side. Remove them from the pan and serve on split rolls with a half a slice of bacon, lettuce, tomato and Smoked Paprika Mayonnaise. Mix all of the ingredients together in s medium bowl. Cover with plastic wrap and refrigerate until serving, allowing the flavors to meld. Can be made a day ahead. ","[Malbec, Zinfandel, Tempranillo, Barbera]" 9271,"Green Bean and Potato Salad Kosher salt 1/3 pound thin green beans, trimmed and cut into thirds 2 pounds small Yukon, white, or red skinned potatoes, quartered 3 tablespoons extra-virgin olive oil, plus more for drizzling 3 to 4 slices smoky bacon, finely chopped 2 large shallots, finely chopped 1 small red Fresno cl pepper, seeded and finely chopped, optional 3 tablespoons cider or wine vinegar 1 tablespoon sugar 1/4 cup chicken stock 1/4 cup chopped flat-leaf parsley Freshly ground black pepper Instructions: Bring a medium-sized pot of water to a boil. Salt the water and blanch the beans for 3 to 4 minutes, or until crisp-tender. Remove with a slotted spoon or spider, rinse, drain, and reserve. Add the potatoes to the water and bring back to a boil. Cook the potatoes until tender, about 12 minutes. When the potatoes are nearly done, add a drizzle of extra-virgin olive oil to a small skillet and heat over medium-high heat. Add the bacon and crisp for 2 to 3 minutes, and then add the shallots and cl. Cook for 2 more minutes, and then stir in the vinegar, sugar, and stock. Drain the potatoes and return them to the hot pot. Pour the bacon mixture over the potatoes and add the green beans, parsley, salt, pepper, 3 tablespoons extra-virgin olive oil, and stir to combine. Serve warm or cold. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 9272,"Orange Marmalade Pancakes 11 tablespoons unsalted butter, at room temperature, plus more, for the skillet 2 tablespoons orange marmalade 1 3/4 cups all-purpose flour 3 tablespoons sugar 1 tablespoon baking powder 1/4 teaspoon fine salt 1 1/4 cups milk, at room temperature 1/2 teaspoon pure vanilla extract 2 large eggs, at room temperature Orange segments, for serving Maple syrup, for serving, optional Instructions: Preheat the oven to 200 degrees F. Beat 8 tablespoons of the butter in a medium bowl with a wooden spoon or spatula until smooth. Add 1 tablespoon of the marmalade and mix until well combined. Set aside at room temperature. Whisk together the flour, sugar, baking powder and salt in a large bowl. Whisk the milk, vanilla, eggs and remaining 1 tablespoon marmalade in a medium bowl until combined. Melt the remaining 3 tablespoons butter in a large nonstick skillet over medium heat. Cool slightly and then whisk into the milk mixture (reserve the skillet for making the pancakes). Add the milk mixture to the flour mixture and whisk until it just comes together in a thick and lumpy batter. Heat the reserved skillet over medium heat and brush lightly with butter. Drop 2 tablespoons batter into the skillet for each pancake. Cook until bubbles appear on the tops of the pancakes, and the undersides are golden brown, about 2 to 3 minutes. Flip the pancakes and continue to cook until golden on the underside and cooked in the center, about 1 minute more. Transfer to the oven to keep warm and continue to make pancakes until all the batter is used. Serve topped with the orange marmalade butter and orange segments. Drizzle with maple syrup if using.
","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 9273,"Whole Carp Cooked In Bamboo: Ca Nuong Tre 1 (1 1/2 pounds / 700 g) whole carp, cleaned and scaled 2 knobs fresh turmeric, peeled 1 bunch fresh dill Salt and freshly ground black pepper 7 ounces/200 ml fresh young coconut juice 1 banana leaf 2 tablespoons crushed roasted peanuts 2 tablespoons spring onion oil 1 long cl, sliced, for serving Instructions: Heat a charcoal grill to medium heat. Slice the turmeric and pound into a paste in a mortar and pestle. Add dill, 1/2 teaspoon salt and 1/2 teaspoon pepper, and combine well.
Coat the fish with the turmeric and dill paste. Slide the fish into the bamboo then add young coconut juice. Seal the opened end of the bamboo with banana leaf and tie with bamboo string. Place the bamboo on charcoal on medium heat and cook for 20 minutes. Once cooked, slide the fish onto a platter then top with spring onion oil and crushed peanuts. Garnish with cl. ","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]" 9274,"Tagliarelle with Truffle Butter Kosher salt 1/2 cup heavy cream 3 ounces white truffle butter Freshly ground black pepper 1 (8.82-ounce) package Cipriani tagliarelle dried pasta or other egg fettuccine 3 tablespoons chopped fresh chives 3 ounces Parmesan, shaved thin with a vegetable peeler Instructions: Add 1 tablespoon salt to a large pot of water and bring to a boil.
Meanwhile, in a large (12-inch) saute pan, heat the cream over medium heat until it comes to a simmer. Add the truffle butter, 1 teaspoon salt, and 1/2 teaspoon pepper, lower the heat to very low, and swirl the butter until it melts. Keep warm over very low heat.
Add the pasta to the boiling water and cook for 3 minutes, exactly. (If you're not using Cipriani pasta, follow the directions on the package.) When the pasta is cooked, reserve 1/2 cup of the cooking water, then drain the pasta. Add the drained pasta to the saute pan and toss it with the truffle-cream mixture. As the pasta absorbs the sauce, add as much of the reserved cooking water as necessary to keep the pasta very creamy.
Serve the pasta in shallow bowls and garnish each serving with a generous sprinkling of chives and shaved Parmesan. Sprinkle with salt and pepper and serve at once. ","[Chardonnay, Barolo, Pinot Grigio, Riesling]" 9275,"Crispy Chicken and Waffle Sandwiches 1/3 cup buttermilk 3/4 teaspoon hot sauce 1/4 teaspoon granulated garlic 1/4 teaspoon granulated onion Kosher salt 1 pound chicken tenders Vegetable oil, for frying 1 cup all-purpose flour 1 teaspoon smoked paprika Freshly cracked black pepper 1 1/2 cups panko breadcrumbs 1 1/2 tablespoons ancho cl powder 2 large eggs 1 stick salted butter, softened 3 tablespoons maple syrup 3 teaspoons hot sauce 1/4 teaspoon cayenne pepper 2 tablespoons vegetable oil 3/4 teaspoon pure vanilla extract 2 large eggs 1 1/4 cups buttermilk 1/2 cup seltzer 2 cups all-purpose flour 2 tablespoons sugar 1/2 teaspoon baking soda 1/2 teaspoon fine salt 1 cup chopped scallions Cooking spray 2 tomatoes, thinly sliced Instructions: Make the chicken: Whisk the buttermilk, hot sauce, granulated garlic, granulated onion and 3/4 teaspoon kosher salt in a small bowl. Place the chicken in a resealable plastic bag and pour in the buttermilk marinade. Refrigerate at least 2 hours or overnight. Preheat the oven to 200 degrees F and have 2 baking sheets with wire racks set on top. Preheat a waffle iron. Fill a large cast-iron skillet with 1 inch vegetable oil and heat to 350 degrees F on a deep-fry thermometer. Put the flour in a baking dish and season it with the paprika and salt and pepper. Put the panko in another baking dish and season it with the cl powder and salt and pepper. Beat the eggs in another dish. Remove the chicken from the marinade, allowing the excess to drip off. Dredge the chicken first in the flour, then in the eggs and finally coat with the panko. Fry the chicken in batches, being careful not to overcrowd the skillet, until golden brown and an instant-read thermometer inserted into the center reads 160 degrees F, 3 to 4 minutes per side. Remove to one of the prepared baking sheets and keep warm in the oven. Make the spicy maple butter: Mix the butter, maple syrup, hot sauce and cayenne in a bowl. Make the waffles: Whisk the vegetable oil, vanilla and eggs in a medium bowl until combined. Whisk in the buttermilk and seltzer. In another bowl, whisk the flour, sugar, baking soda and fine salt; add to the wet ingredients and whisk until smooth. Stir in the scallions. Coat the waffle iron with cooking spray. Pour in some batter and cook until golden, 4 to 6 minutes. Place the waffles on the other baking sheet and keep warm in the oven while you make the rest. For the sandwich build: Spread each waffle with a generous portion of the maple butter. Place some tomato slices on a waffle and then some of the crispy chicken. Top with another waffle to seal the deal. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 9276,"Chocolate Shell Sauce for Ice Cream 2 tablespoons coconut oil 8 ounces dark, milk or bittersweet chocolate, broken into pieces 1 pint ice cream Instructions: Heat the coconut oil and chocolate over a double boiler of simmering water, stirring until melted. Turn off the heat and let cool for 5 minutes. Divide the ice cream among 3 bowls. Pour over the sauce; it will harden immediately. ","[Riesling, Moscato, Port]" 9277,"Salmon in Sea Vegetable Crust with Lemon Dipping Sauce and Jicama Salad 4 to 5 ounce fillets of salmon (at room temperature for 1 hour) 1 cup flour 1 tablespoon fleur de sel (or sea salt) 1 teaspoon cayenne pepper 1 tablespoon smoked dulse granules 1 1/2 to 2 ounces dulse flakes, for coating 1/2 cup Panko (Japanese bread crumbs) 1 egg, beaten 1/4 to 1/3 cup olive oil Strips of crispy dulse for garnish Instructions: Combine the flour, salt, cayenne and dulse granules. Dredge the fillets in the flour mixture and pat off excess. Dip lightly in beaten egg and then lightly coat with the dulse flakes and Panko, covering all sides. Do not make the crust too thick. Heat the oil in a 12 inch stainless steel skillet. Saute the fillets on all sides for a total of 4 to 5 minutes for rare, 8 minutes for well done (rare to medium is preferred for texture and color). Garnish with strips of crispy dulse and serve with the Jicama salad). ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 9278,"Chicken Yakitori with Scallions (Traditional Style Japanese Kebabs) 1/4 cup rice wine vinegar 2 tablespoons brown sugar 1/4 cup soy sauce 1 tablespoon fresh ginger root, coating scraped off with the tip of a spoon and finely minced 2 tablespoons sliced scallions, white and tender green parts only (1 or 2 scallions) 1/4 cup cornstarch dissolved in 1/4 cup water 2 pounds boneless chicken breasts, cut into cubes Salt and freshly ground black pepper 1 cup sake 12 bamboo skewers 2 leeks, white parts only, soaked in salt water to remove grit and sliced on the bias into 1-inch lengths Instructions: To make the teriyaki sauce, heat the rice wine vinegar, brown sugar, soy sauce, ginger, and scallions to boiling over medium heat. Let cook for 7 minutes, then whisk in cornstarch slurry and cook for another 3 minutes or so, to allow to thicken. Remove from heat and cool to room temperature. Arrange the chicken cubes in a shallow nonreactive container such as a glass baking dish. Season with salt and pepper and rub into the chicken. Pour the sake over the chicken and then pour in the teriyaki sauce. Cover and let marinate in the refrigerator for at least 2 hours. Begin soaking about 12 bamboo skewers in water so they won't burn on the grill. Heat the grill and thread alternate pieces of chicken and leeks on the skewers. Each skewer should have approximately 3 pieces of chicken, and each serving will consist of 3 skewers. Grill over indirect heat until the chicken is tender but not dry, about 5 to 10 minutes. ","[Sauvignon Blanc, Pinot Grigio, Riesling, Sparkling Shiraz]

" 9279,"Chicken Breast, Dried Tomato and Mozzarella Panini 1 whole boneless, skinless chicken breast Olive oil, as needed 2 teaspoons chopped fresh rosemary leaves Kosher salt and freshly ground black pepper 6 to 8 plum tomatoes, cored Olive oil, as needed Kosher salt and freshly ground black pepper 2 (6-inch) loaves ciabatta bread, or your favorite long and crusty bread, halved lengthwise About 6 (1/4-inch thick) slices mozzarella 2 teaspoons chopped fresh rosemary Kosher salt and freshly ground black pepper Instructions: Make the chicken: Using a knife, butterfly the chicken and pound thin between 2 layers of plastic wrap. Transfer the chicken to a shallow dish, drizzle with olive oil, and sprinkle with the rosemary. Season the chicken with salt and pepper and refrigerate for at least 2 hours and up to 2 days. When ready to cook, preheat a grill. Grill the chicken, turning once, until just cooked through.
Make the tomatoes: Preheat the oven to 250 degrees F.
Using a small knife, score the ends of the tomatoes, drop them in a pot of boiling water, and cook briefly, about 20 seconds. Using a slotted spoon, transfer the tomatoes to a bowl of ice water to stop the cooking. Peel off the tomato skins and cut the tomatoes in 1/2 lengthwise. In a small bowl, toss the tomatoes with olive oil and season with salt and pepper. Arrange the tomatoes on a baking sheet, cut-side up, and bake until lightly browned and somewhat dried, about 3 hours.
Make the sandwiches: Preheat an electric sandwich press or grill. Layer the chicken, tomato, and mozzarella between the bread, sprinkle with rosemary and season with salt and pepper. Put the sandwiches in the press and cook until hot and crispy. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 9280,"Saffron Risotto with Grilled Shrimp and Green Onion Vinaigrette 5 cups lobster or shrimp stock 3 tablespoons olive oil 1/2 medium Spanish onion, finely chopped 3 cloves garlic, finely chopped 2 cup white wine 2 cups arborio rice 1 tablespoon saffron threads 1 tablespoon honey 2 tablespoons coarsely chopped fresh tarragon Salt and freshly ground pepper 8 scallions 1/2 large white onion, cut into chunks 3 garlic cloves 1/3 cup rice wine vinegar 1 cup pure olive oil 1 teaspoon honey Salt and freshly ground pepper 12 large shrimp, shelled and deveined 2 tablespoons olive oil Salt and freshly ground pepper Instructions: Bring stock to a simmer in a saucepan. Heat the olive oil in a large saucepan over medium heat and sweat the onion and garlic until softened but not colored. Raise the heat to high add the wine, and reduce until dry. Reduce the heat, add the rice and saffron and stir until the rice is coated with the oil. Cook 2 minutes. Add 1 cup of the stock and cook, stirring, until absorbed. Repeat with a second cup. As the rice becomes dry, add stock in 1/2 cup increments, cooking and stirring until it is absorbed. Add the honey and tarragon and season to taste with salt and pepper. Green Onion Vinaigrette: Blanch the scallions for 30 seconds in a large pot of boiling salted water over high heat. Drain and shock in cold water. Combine the scallions, onion, garlic, and vinegar in a blender and process until pureed. With the motor running, slowly add the oil until emulsified. Add the honey, season to taste with salt and pepper and pour into a squeeze bottle. Grilled Shrimp: Heat the oil in a large saute pan over high heat. Season the shrimp with salt and pepper to taste. Saute 2 to 3 minutes on each side. Spoon risotto into large serving bowl, arrange shrimp on top. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]

" 9281,"Black Bean Soup 3 cups (720 ml) low sodium chicken or vegetable stock 1 1/2 cups (360 g) canned, drained and rinsed black beans (1/2 reserved) 1 1/2 cups (360 g) canned, drained and rinsed chickpeas (1/2 reserved) 1/2 cup (80 g) chopped and cooked onion
1/4 cup (25 g) chopped scallions 3 garlic cloves, roasted 3 tablespoons (45 ml) lime juice 1 (10 g) jalapeno pepper, seeded 1/4 cup (37 g) diced red pepper (reserved) 1/4 cup (37 g) diced yellow pepper (reserved) 1 teaspoon ground cumin salt and freshly ground black pepper, to taste Instructions:

1. Place all ingredients into the Vitamix container in the order listed and secure lid.
2. Select Variable 1.
3. Turn machine on and slowly increase speed to Variable 10, then to High.
4. Blend for 6-7 minutes or until heavy steam escapes from the vented lid.
5. Reduce speed to Variable 4 and remove the lid plug. Add reserved ingredients through the lid plug opening.
6. Blend for additional 10 seconds. Serve immediately. ","[Malbec, Tempranillo, Garnacha, Barbera]" 9282,"Chocolate-Mint Love Cake with Mint Ganache Canola spray One 16.5-ounce box chocolate cake mix plus ingredients for baking listed on the box 1/4 teaspoon peppermint extract
   One 32-ounce container part-skim ricotta cheese
   4 ounces mascarpone
   3/4 cup sugar
   4 large eggs
   1 teaspoon vanilla extract One 10-ounce bag bittersweet chocolate chips 5 ounces heavy cream
   1 tablespoon light corn syrup
   1/8 teaspoon peppermint extract
   Instructions: For the cake: Preheat the oven to 350 degrees F. Lightly grease a 9-by-13-inch baking pan with canola spray. Prepare the boxed cake batter according to the package directions, adding the peppermint extract. Spread evenly in the prepared pan and set aside. Combine the ricotta, mascarpone, sugar, eggs and vanilla in the bowl of a stand mixer fitted with the paddle attachment. Beat until smooth. Gently scoop the filling onto the cake batter and spread so the top is completely white. Bake until a toothpick inserted into the center of the cake comes out clean, 50 to 65 minutes. Remove from the oven and let cool 20 minutes. For the ganache: Combine the chocolate chips, cream, corn syrup and peppermint extract in the top of a double boiler. Gently stir the mixture until the chocolate melts and the ganache becomes very smooth. Spread the ganache evenly over the cooled cake and let stand 10 minutes to set. Cut the cake into 18 squares. ","[Chardonnay, Riesling, Moscato, Pinot Grigio]" 9283,"The Best Chicken Cacciatore 1/4 cup olive oil 6 chicken drumsticks
   6 chicken thighs
   Kosher salt and freshly ground black pepper
   4 ounces pancetta, diced
   2 small carrots, peeled and diced (about 3/4 cup)
   1 celery stalk, diced
   1 medium yellow onion, diced
   4 cloves garlic, chopped
   1 tablespoon oregano leaves, chopped
   1 cup dry red wine
   One 28-ounce can whole peeled plum tomatoes, crushed
   2 tablespoons flat-leaf parsley leaves, chopped, plus more for garnish Instructions: Heat 2 tablespoons of the oil a large Dutch oven over medium heat. Sprinkle the chicken with salt and pepper. Working in batches, cook the chicken until golden brown, 5 to 6 minutes per side. Transfer the browned chicken to a plate or baking sheet.
   Discard the oil. Put the pot over medium heat and add the remaining 2 tablespoons oil. Add the pancetta and cook, stirring, until golden brown, 4 to 5 minutes. Transfer the pancetta with a slotted spoon to a small plate.
   Reduce the heat to medium-low and add the carrots, celery and onions. Cook, stirring occasionally, until the vegetables are golden brown, about 10 minutes. Add the garlic and oregano and cook until fragrant, about 1 minute.
   Add the wine and scrape up any browned bits with a wooden spoon. Increase the heat to high and bring to a boil. Cook, stirring frequently, until the liquid is reduced by about two-thirds, 3 to 4 minutes. Stir in the tomatoes and reserved pancetta. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper.
   Reduce the heat to low and bring the sauce to a gentle simmer. Cover partially and cook, stirring occasionally, until the flavors come together, 35 to 40 minutes.
   Meanwhile, preheat the oven to 350 degrees F.
   Add the chicken skin-side up to the sauce, cover and transfer the pot to the oven. Cook until the chicken is cooked through and tender, 35 to 40 minutes.
   Transfer the chicken pieces to a serving platter and cover loosely with foil to keep warm.
   If necessary, skim off any fat from the surface of the sauce with a large spoon or ladle and discard. Stir in the parsley and season with salt and pepper. Pour the sauce over the chicken and top with more parsley.
   ","[Chianti, Barbera, Dolcetto, Tempranillo]" 9284,"Tex-Mex Pantry Gnocchi Soup Two 15-ounce cans fire-roasted tomatoes Two 15-ounce cans southwestern-style corn, drained and rinsed
   Two 10-ounce cans red enchilada sauce
   Two 4.5-ounce cans chopped green chiles
   One 15-ounce can black beans, drained and rinsed Kosher salt and freshly ground black pepper One 17.6-ounce package potato gnocchi
   1 cup cubed Spanish chorizo
   8 ounces processed queso blanco cheese, such as Velveeta, cubed
   Fresh cilantro leaves, for garnish
   Instructions: Combine the fire-roasted tomatoes, corn, enchilada sauce, chopped green chiles with liquid and black beans in a large pot over high heat, adding salt and pepper as needed. Bring to a boil, reduce the heat and simmer for 10 minutes to bring all the flavors together. Add the gnocchi, chorizo and queso blanco and cook until the gnocchi has softened and the cheese has melted, 2 to 3 minutes. Serve immediately garnished with cilantro. ","[Syrah, Tempranillo, Zinfandel, Barbera]" 9285,"Spanish Tripe Stew with Chick Peas, Chorizo and Paprika 2 ounces dried chickpeas 3/4 pound boneless pork, cut into small dice One 4x8-inch piece of tripe cut into 3/4-inch by 2-inch strips Salt Pepper 2 tablespoons flour 1/4 cup olive oil 1/2 pound onions, peeled and minced 8 cloves garlic, minced 1 cup white wine 1 28-ounce can of tomatoes with liquid, crushing the tomatoes by hand 1 teaspoon hot Spanish paprika 1/2 pound whole chorizo Instructions: Soak the dried chickpeas overnight. Salt and pepper the tripe and pork and toss them with the flour. Heat the olive oil in a stewpot. Add tripe and pork. Cook until meats are lightly browned on all sides, about 10 minutes. Add the onions, garlic, white wine. Scrape up the browned bits, then add the can of tomatoes with liquid, crushing the tomatoes by hand, the hot Spanish paprika, and the drained chick-peas. Stir to combine. Simmer over low heat for 4 1/2 hours, checking occasionally to make sure meats are submerged in liquid, adding more liquid if necessary. After 4 1/2 hours add 1/2 pound whole chorizo and cook 1/2 hour more. Remove the chorizo and slice it. Return it to the pot and serve. Recommended drink: Pelligrini Carignane, Alexander Valley Old Vines, 1994 ","[Rioja, Tempranillo, Garnacha, Barolo]

" 9286,"Swordfish Spiedini 1/4 cup extra-virgin olive oil 2 teaspoons herbes de Provence 1 teaspoon salt 1/2 teaspoon freshly ground black pepper 2 pounds swordfish steaks (at least 1-inch thick), trimmed 12 short, thick wooden skewers, soaked in water for at least 30 minutes 12 thin slices pancetta (about 3 ounces), unrolled so that you have a strip 6 lemon wedges Instructions: Whisk the oil, herbes de Provence, salt, and pepper in a large bowl to blend. Cut the swordfish steaks into 36 (1-inch) cubes and toss in the oil mixture to coat. Thread the swordfish cubes onto wooden skewers, 3 per skewer. Wrap a slice of pancetta around and between the swordfish cubes on each skewer. Arrange the swordfish skewers on a small baking sheet and brush with the remaining oil mixture. Cover and refrigerate at least 1 hour and up to 1 day, turning occasionally in the oil mixture.
Prepare the barbecue for medium-high heat or preheat a grill pan over medium-high heat. Grill the swordfish skewers until the swordfish is just opaque in the center and the pancetta is crisp, turning often, about 10 minutes.
Transfer the skewers to plates and serve with lemon wedges. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]" 9287,"Kids Can Make Strawberry Shortcakes Berries: 1 quart berries, hulled and sliced (can be done the night before) 1/4 cup sugar 1 lemon Biscuits (can be measured ahead of time): 2 cups all-purpose flour, plus more flour for the work surface 3 tablespoons sugar, plus more for sprinkling 1 tablespoon baking powder 1/2 teaspoon salt 1 1/2 cups heavy cream, plus more for brushing Zest and juice from 1/2 lemon Whipped cream: 1 1/2 cups heavy cream 1/3 cup sugar 1 teaspoon vanilla extract Fresh mint, for optional garnish Instructions: Make the strawberries first: Mix the sliced strawberries with the sugar and a squeeze of lemon in a large bowl. Set them aside, stirring a few times, until they are nice and juicy, about 30 minutes. Make the biscuits: Preheat the oven to 425 degrees F. Whisk together the flour, sugar, baking powder and salt in a large bowl. Add the cream. Add the lemon zest and juice. Stir the mixture with a wooden spoon until it just forms a dough. Gather the dough into a ball and transfer it to a flour-sprinkled surface. Pat it into a 1/2-inch-thick circle. Cut as many mini biscuits as you can with a 2-inch biscuit cutter. Gently press the scraps together and repeat. Arrange the rounds 1 inch apart on 2 parchment-lined baking sheets. Brush them with more cream and sprinkle with a little sugar. Bake them in the middle of the oven until they are just golden, about 12 minutes. Cool the biscuits while you make the whipped cream. Make the whipped cream: Combine the cream with the sugar and vanilla in a sealable container. Whisk or shake with the lid on until soft peaks form. To serve: Split the biscuits with a fork and spoon some juicy strawberries and whipped cream on the bottom halves of the biscuits. Place the top halves on top. Add more whipped cream and a mint leaf to each, if using. ","[Chardonnay, Sauvignon Blanc, Riesling, Ros]" 9288,"Open-Faced Sandwich 1 tablespoon vegan mayonnaise 1 large slice sourdough bread or 2 slices bread of choice, toasted 1 ripe avocado 2 tablespoons hummus 2 leaves lettuce 4 thin slices ripe tomato\u202f 1 tablespoon capers, drained Juice of 1 lemon Flaky sea salt Instructions: To assemble, first spread a layer of mayonnaise on top of the toasted bread. Halve the avocado and scoop the flesh out of one half, using a tablespoon to ease it out. Place it on the toast and mash flat using a fork. Now spread on a layer of hummus on top of the smashed avocado.
Arrange the lettuce on top, followed by the tomato slices. Sprinkle over the capers.
Now add a light squeeze of fresh lemon juice and a small pinch of salt. Cut the sandwich in half and then it's ready to devour. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 9289,"Rhubarb Tart 1 2/3 cups all purpose flour 1/4 teaspoon salt 2 tablespoons powdered sugar 1/2 cup chilled unsalted butter, cut into pieces 2 large egg yolks 2 tablespoons (about) ice water 3 tablespoons apricot jam 1 cup sugar 1/4 cup water 2 tablespoons brandy 1 tablespoon fresh lemon juice 1/2 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 2 pounds fresh rhubarb, trimmed, cut diagonally into 1/2-inch thick pieces Instructions: Mix flour, salt and powdered sugar in processor. Add butter and cut in using on/off turns until mixture resembles coarse meal. Add egg yolks and process briefly to blend. Add enough water by tablespoonfuls until mixture forms moist clumps. Gather dough into ball; flatten into disk. Wrap in plastic and refrigerate 30 minutes. Preheat oven to 350 degrees. Roll out dough on lightly floured surface to 12-inch diameter round. Transfer to 9inch diameter tart pan with removable bottom. Trim crust overhang to 1/4-inch. Fold overhang in, creating double thick sides. Freeze crust 15 minutes. Line crust with foil. Fill with dried beans or pie weights. Bake until sides are set, about 20 minutes. Remove foil and beans. Bake crust until golden brown, piercing with fork if bubbles form, about 15 minutes. Transfer pan to rack. Brush crust with jam. Cool completely. Combine sugar, water, brandy, lemon juice, cinnamon and nutmeg in heavy large skillet over medium heat. Stir until sugar dissolves. Bring to boil. Add rhubarb and bring to boil. Reduce heat to medium low. Cover pan and simmer until rhubarb begins to soften, about 5 minutes. Remove pan from heat. Let stand covered until rhubarb is tender, about 15 minutes. Uncover and cool completely. Using slotted spoon, remove rhubarb from cooking liquid and arrange decoratively in crust. Boil cooking liquid until reduced to glaze consistency. Brush glaze over rhubarb.; ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 9290,"Baked Ricotta with Lemon and Herbs 1 pound fresh ricotta cheese Grated zest of 1 lemon 1 teaspoon chopped fresh thyme 1/2 teaspoon chopped fresh rosemary Kosher salt Pinch of red pepper flakes 1 tablespoon grated parmesan cheese 1 tablespoon extra-virgin olive oil Sea salt Grilled or toasted crusty bread, for serving Instructions: Preheat the oven to 375 degrees F. Whisk the ricotta, lemon zest, thyme, rosemary, 1/4 teaspoon kosher salt and the red pepper flakes in a medium bowl until smooth and creamy. Transfer to a 2-cup ramekin and sprinkle with the parmesan. Bake until golden and bubbling, about 15 minutes. Drizzle with the olive oil and sprinkle with sea salt. Serve with bread. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]" 9291,"Pretzel Pepper Jack Cheese Sticks One 6-pack pepper jack snack sticks 2 cups vegetable oil, for frying
1 cup all-purpose flour
Kosher salt and freshly ground black pepper
2 eggs, beaten
2 cups crushed pretzels
Salsa, for serving, optional
Instructions: Freeze the cheese sticks for at least 30 minutes. Heat the oil to 350 degrees F in a deep, heavy pot. Set up a breading station with the flour and a pinch of salt and pepper in one pie pan; the beaten eggs in a second; and the pretzel crumbs in a third. Dip each cheese stick in the flour, then in the egg wash, and then in the pretzels. Carefully add the breaded cheese sticks to the hot oil and fry until dark golden brown all over, about 1 minute per side. Drain on a paper-towel-lined plate and immediately sprinkle with salt. Serve with salsa. ","[Chardonnay, Riesling, Sauvignon Blanc, Zinfandel]" 9292,"Mini Smoked Salmon Frittatas with Chive Creme Fraiche Cooking spray 3/4 cup creme fraiche, chilled 2 tablespoons chopped fresh chives 1 tablespoon lemon zest plus 1 tablespoon juice (from 1 lemon) 1/4 teaspoon kosher salt 1/8 teaspoon freshly ground black pepper 6 large eggs 1/2 cup whole milk 2 tablespoons creme fraiche, at room temperature 1 tablespoon chopped fresh chives 1 tablespoon chopped fresh dill 1/2 teaspoon kosher salt 1/8 teaspoon freshly ground black pepper 4 ounces smoked salmon, chopped into 1/2-inch pieces Instructions: Place two racks in the upper and lower thirds of the oven and preheat to 375 degrees F. Spray a mini-muffin tin generously with cooking spray. For the chive creme fraiche: In a small bowl, combine the creme fraiche, chives, lemon zest and juice, salt and pepper. Refrigerate while you make the frittatas. For the frittatas: In a large bowl, whisk the eggs, milk, creme fraiche, chives, dill, salt and pepper to blend well. Stir in the smoked salmon. Fill the cups of the prepared muffin tin 3/4 full with the egg mixture. Bake until the frittatas are puffed up and just set in the center, 8 to 10 minutes. Use a rubber spatula to loosen the frittatas and slide them onto a platter. Serve immediately with a dollop of chive creme fraiche. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 9293,"Roasted Vegetable and Sausage Lasagna 2 zucchini, sliced lengthwise into 1/4-inch planks 1 large eggplant, sliced lengthwise into 1/4-inch planks
2 tablespoons extra-virgin olive oil, plus for drizzling
Kosher salt and freshly ground black pepper
1 1/2 pounds sweet Italian sausage, casings removed
2 cups ricotta
2 tablespoons chopped fresh parsley
1 egg
One 32-ounce jar marinara sauce 1 box no-boil lasagna noodles
2 cups shredded mozzarella
1/2 cup grated Parmesan Instructions: Preheat the oven to 400 degrees F; place two baking sheets in the oven to preheat. Drizzle the zucchini and eggplant slices on both sides with olive oil to coat. Carefully add the vegetables to the hot baking sheets--they should sizzle. Sprinkle with salt and pepper. Roast until the vegetables are tender, 12 minutes, flipping halfway through. Remove from the oven and let cool. Reduce the oven temperature to 350 degrees F. While the roasted vegetables are cooling, heat the 2 tablespoons olive oil in a saute pan over medium heat. Add the sausage, breaking it up with a spoon, and cook until browned and no longer pink, 7 to 10 minutes. In a bowl, whisk together the ricotta, parsley, egg and a big pinch of salt and pepper. In a 9-by-13-inch baking dish, add 1/2 to 3/4 cup of the marinara sauce and spread to cover the bottom of the pan. Lay down enough lasagna noodles to cover the sauce, and then sprinkle with one-third of the browned sausage. Cover the sausage with one-third of the roasted zucchini and eggplant, spread with half of the ricotta mixture and sprinkle with one-third of the mozzarella. Repeat the sequence of marinara, noodles, sausage, vegetables, ricotta and mozzarella. For the third and final layer, repeat as before, only without the ricotta. Finish by sprinkling the Parmesan over the top. Place the lasagna in the oven and cook until bubbly and browned on top, 35 minutes. Let cool for 10 minutes before serving. ","[Chardonnay, Pinot Grigio, Gavi, Vermentino]

" 9294,"Lamb-Stuffed Grape Leaves 2 cups parboiled long-grain white rice 1 pound ground lamb
8 ounces ground beef
1 tablespoon ground coriander
1 tablespoon minced garlic 1 tablespoon lemon salt
1 tablespoon extra-virgin olive oil
1/2 tablespoon ground allspice
1 teaspoon ground cinnamon
Kosher salt 40 to 50 grape leaves, washed
1 cup diced tomatoes
Lemon wedges, for serving Instructions: Wash and soak the rice in hot water for 30 minutes. Place the rice, lamb, beef, coriander, garlic, lemon salt, olive oil, allspice, cinnamon and 2 tablespoons salt in a mixing bowl. Mix thoroughly by hand. Place a grape leaf on a cutting board. Place a teaspoon of filling in the middle of the leaf. Fold over the sides and roll tightly from bottom to top. Repeat with the remaining leaves and filling. Place the tomatoes evenly in the bottom of a stockpot. Place the rolled leaves in the pot, pointing towards the center of pot. Place a small plate with a weight on top of the grape leaves to hold them in place. Add 1 cup water to the pot and heat over medium heat. Cook for 45 minutes. Serve the stuffed grape leaves with lemon wedges. ","[Syrah, Malbec, Tempranillo, Barolo]" 9295,"Melon Salad 1 1/2 pounds large shrimp, peeled and deveined 6 tablespoons extra-virgin olive oil 2 teaspoons finely grated peeled ginger 2 teaspoons finely chopped lemongrass 1 lime, zest finely grated plus 2 limes, juiced 1/8 teaspoon hot sauce (recommended: Tabasco) Salt and freshly ground white pepper 1 ripe honeydew melon 1 ripe, small round red watermelon 1 tablespoon finely chopped purple-basil leaves, plus additional small leaves 1 tablespoon finely chopped cilantro leaves, plus additional small leaves Instructions: Bring a pot of salted water to a boil. Turn off heat and add shrimp and cook for 3 to 5 minutes. Drain. When cool enough to handle, slice each shrimp in half lengthwise. In a small bowl, whisk together the olive oil, ginger, lemongrass, lime zest and juice, and hot sauce. Season with salt and pepper. Set aside. Halve the honeydew and watermelon, cut away from rind, and remove the seeds. Slice the melons into 1/8-inch-thick pieces. Remove the watermelon seeds (it's okay if the slices don't stay intact). Using a cake ring or a glass whose mouth is slightly smaller than a 14 to 16-ounce martini glass or champagne coupe, cut out 16 slices from the watermelon, and 16 slices from the honeydew. Save the best-looking 4 watermelon slices. Set out 4 (8 to 12-ounce) martini glasses or Champagne coupes. Layer 2 slices of watermelon and honeydew in each glass, lightly sprinkling each melon layer with the lemongrass dressing, chopped basil, chopped cilantro, salt, and pepper. (You may need to trim the melon slices so they fit neatly into the glasses, which should be half-full at this point.) Divide the shrimp among the glasses, arranging them in concentric circles. Season the shrimp with the dressing, basil, cilantro, salt, and pepper. Add another layer of melon in the reverse order: honeydew, then watermelon, seasoning as before. Top each salad with a reserved watermelon slice, and sprinkle lightly with the dressing, basil, cilantro, salt, and pepper. Garnish with 1 basil and 1 cilantro leaf. Refrigerate for at least 1 hour before serving (the melon and shrimp taste best when well chilled). ","[Chardonnay, Sauvignon Blanc, Ros, Vermentino]" 9296,"Cherry-Lime Rickey 2 cups pitted fresh or frozen cherries, plus pitted frozen cherries, for serving 1 cup sugar
3/4 cup frozen limeade concentrate (half of a 12-ounce can)
1/2 cup fresh lime juice, plus lime wheels, for serving Seltzer, for serving, optional
Instructions: Combine the cherries, sugar and 1 cup water in a medium saucepan over high heat. Bring to a boil and reduce to a simmer. Carefully smash the cherries with a potato masher, then simmer the mixture until slightly reduced and dark red, about 10 minutes. Let cool for 10 minutes. Strain the mixture through a strainer into a heatproof container, pressing on the cherry solids to extract all the juice. There should be about 1 3/4 cups of syrup. Let cool for 30 minutes. Combine the cherry syrup with the limeade and lime juice in a pitcher and stir well. There will be about 3 cups total. To serve: Either stir in 3 cups water if you want a still drink, or mix equal parts of the drink mix with seltzer in a glass. Serve over ice with frozen cherries and lime wheels. ","[Riesling, Moscato, Vinho Verde, Cava]" 9297,"How To Build a Perfect Charcuterie Board 4 to 5 ounces thinly sliced dry-cured pork, such as prosciutto, country ham, speck, Serrano ham, capicola, Iberico ham or coppa 4 to 5 ounces thinly sliced salami, such as sweet or hot soppressata, finocchiona or Genoa salami 4 ounces thinly sliced dry-cured beef or other meats, such as bresaola or mortadella 4 ounces meat or poultry spreads, such as rillettes, pat or 'nduja 7 to 8 ounces soft cheese, such as Brie, Camembert, burrata, goat cheese, Gorgonzola dolce, fresh ricotta or triple-cream 7 to 8 ounces semi-soft cheese, such as drunken goat, fontina, muenster, Roquefort or Havarti 7 to 8 ounces firm cheese, such as Cheddar, Gouda, Gruyre, Stilton, Jarlsberg or manchego 7 to 8 ounces hard cheese, such as Parmigiano-Reggiano, Pecorino Romano, asiago or mimolette 1/2 cup local honey Pinch crushed red pepper flakes 1/4 cup quince paste 1/2 cup fig jam 1 small bunch seedless green, red or other varietal grapes (about 1 pound), separated into smaller bundles Pickled vegetables, such as radishes, okra, peppers or green beans, drained, for serving 1/2 cup cornichons, gherkins, kosher dill slices, bread and butter or your favorite pickles, drained 2 tablespoons whole-grain mustard 1 cup spiced or candied nuts 1/2 cup dried apricots or your favorite dried fruit 1 pint fresh figs or other ripe fruit, halved or sliced 1 baguette, half torn into pieces and half sliced and toasted for crostini Two 5.3-ounce boxes seed and fruit crisps 2 packages crackers or breadsticks Instructions: Place each type of meat on a different section of a large serving board. To make the slices easy to grab and visually interesting, fold and shape them in a variety of ways. You can make rosettes by folding pieces of meat in half and then rolling each up like a cigar. Pinch the cured ham into little mounds or arrange in swirls. Salamis can be rolled or folded into quarters and stretched across a section of the board in little \rivers.\ Add the spreads to the board next, either mounded directly on the board or in small containers or on plates with a broad knife for spreading. Divide the cheeses among the sections, pairing them with the meats and spreads to contrast flavors and textures. Experiment with combinations. Try a creamy burrata or Brie as a companion to salty-sweet prosciutto; match a firm or hard cheese like asiago with a soft, mild mortadella; place a mild buttery fontina with a spicy salami to mellow it out. To encourage noshing, break the hard cheese into large shards, cut a wedge or two from a full wheel and slice some of the bigger blocks into easy-to-grab pieces. Pour the honey into a small glass jar or bowl, sprinkle in a pinch of crushed red pepper flakes and nestle it among the meats and cheeses with a little spoon for serving. Place the quince paste on a small plate or cutting board and the fig jam in a small bowl and place them among the meats. Arrange bundles of grapes near the saltier cheeses. Put the pickled vegetables, cornichons and mustard in separate small bowls and add them to the board. Fill in some the empty spaces with piles of nuts and apricots. Plug other blank spots with the figs or other fresh fruit. Fill in any remaining spaces with the baguette pieces, crostini, crisps and crackers, then put any remaining in a separate dish or basket. Serve the board at room temperature with an assortment of knives for cutting and spreading, small forks for spearing and spoons for drizzling and scooping. The board can sit at room temperature for up to 2 hours. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 9298,"Bun Bowl 2 pounds pork shoulder, 8 ounces of it ground or finely minced 25 ounces medium rice vermicelli, preferably Three Ladies Brand 6 ounces shrimp, peeled and finely minced
2 shallots, finely diced
2 cloves garlic, one minced, one left whole 3 medium carrots (1/2 finely minced, 2 1/2 julienned)
3 cups fresh cilantro leaves (from 1 large bunch or 2 small bunches), 1/4 cup chopped
2/3 cup fish sauce
1/4 cup plus 3 tablespoons sugar
Freshly ground black pepper
Six to eight 8-inch rice papers
2 limes, juiced (about 2 ounces)
4 Thai chiles, finely minced
1 medium European or Persian cucumber, peeled and cut into 2-inch julienne
1 bunch scallions, white and green part, julienned 1/2 cup fresh mint leaves, julienned
1 small head romaine lettuce, julienned
3 cups vegetable oil Sriracha sauce and fried shallots, for serving
Instructions: Place the unground portion of the pork shoulder in the freezer for 30 minutes so it is easier to cut thinly. In a large pot of boiling water, cook the vermicelli for 8 minutes, then rinse thoroughly in cold water. Take a handful of the noodles and set aside. Drain and place into 6 piles on a tray to dry out a little. Cut the reserved handful rice noodles with scissor tips into 1-inch lengths and place in a mixing bowl. Add the ground pork, shrimp, half the shallots, minced garlic, minced carrot, 1/4 cup chopped cilantro, 3 tablespoons fish sauce, 2 tablespoons sugar and freshly ground pepper and mix all together very well. Dip a rice paper into very hot water briefly and place on a cutting board to soften for 1 minute. Place 3 ounces of the shrimp and meat mixture into the middle of the rice paper to form a sausage shape 1 inch in diameter, then fold the ends in and roll into a tight roll. Set aside for later on a plastic wrap-lined sheet pan, making sure the rolls are not touching, or they will stick together. Continue with the remaining rice paper and filling to make 6 to 10 rolls. (These can be made in advance and frozen, then cooked from frozen.) Remove the pork shoulder from the freezer and cut as thinly as possible into 1/8-inch-thick pieces. Place on a quarter-sheet tray or large platter. Top with 3 tablespoons fish sauce and 3 tablespoons sugar and let marinate for 30 minutes. Combine the remaining 5 tablespoons fish sauce with 1 1/4 cups water, the lime juice, remaining 2 tablespoons sugar, the Thai chiles, the remaining whole garlic clove and remaining diced shallots, then mix well and set aside until ready to serve. In 6 large individual bowls, arrange in equal portions the cold rice noodles, julienned cucumber, remaining carrot, scallion, mint, remaining cilantro leaves and romaine. Set aside the bowls until the rolls are fried and pork is grilled. To assemble: Place the vegetable oil in a heavy-bottomed Dutch oven and heat to 350 degrees F. Fry the imperial rolls two to three at a time, making sure they don't touch, until golden brown, 3 to 4 minutes. (If frying from frozen, they will take a little longer.) Place on a paper towel-lined tray to drain. Cut each roll into 4 pieces. Heat a grill to 400 degrees F or a broiler to high. Cook the pork until well caramelized on each side, about 4 minutes per side. Cut into 1-inch pieces. Place equal portions of the grilled pork and an imperial roll on each noodle bowl. Remove the garlic clove from the sauce and pour about 2 ounces sauce into each bowl. Place the remaining sauce on the table and have the sriracha sauce available as well. Guests should mix the noodles and vegetables together with the sauce and add additional sauce as needed. Sprinkle on the fried shallots. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 9299,"Grilled Salmon with a Pineapple, Mango and Strawberry Salsa 4 teaspoons olive oil, divided 4 (6-ounce) salmon fillets, skin-on 2 teaspoons Essence, recipe follows 1 teaspoon salt 1/2 teaspoon fresh ground black pepper 1 recipe Fruit Salsa, recipe follows 2 1/2 tablespoons paprika 2 tablespoons salt 2 tablespoons garlic powder 1 tablespoon black pepper 1 tablespoon onion powder 1 tablespoon cayenne pepper 1 tablespoon dried oregano 1 tablespoon dried thyme 3/4 cup small diced pineapple 3/4 cup small diced mango 1/2 cup small diced strawberries 1/4 cup small diced red onion 1 jalapeno, stemmed, seeded and finely chopped 2 tablespoons chopped fresh mint leaves 2 tablespoons freshly squeezed orange juice 1 tablespoon freshly squeezed lime juice 1/4 teaspoon salt Instructions: Preheat a grill to medium. Brush both sides of the salmon with the olive oil. Season the salmon on both sides with the Essence, salt and pepper. Place the fish on the grill, skin side down and cook for about 3 minutes then turn the fish 45 degrees and cook for an additional 3 minutes. Turn the fish over and cook for an additional 2 minutes, or until cooked through to the desired degree of doneness. Remove the fish from the grill and serve with the fruit salsa spooned over the fish. Serve immediately. Combine all ingredients thoroughly. In a medium non-reactive bowl, combine all of the ingredients and stir to blend. Cover with plastic wrap and allow the salsa to macerate for 20 to 30 minutes before serving. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 9300,"Chicken-Fried Oyster Sandwich 1 cup real mayonnaise 2 heaping tablespoons finely diced salty gherkins 1 tightly packed tablespoon finely chopped capers Zest of 1 lemon plus juice of 1/2 lemon 1 cup buttermilk 1 tablespoon sriracha chili sauce (more if you're feeling feisty!) 12 jumbo oysters, shucked (8 if they are huge beach oysters) Vegetable oil, for frying 2 cups all-purpose flour, for dredging 4 sesame-seed hamburger buns Pinch kosher salt 2 cups finely sliced (chiffonade) romaine lettuce Instructions: For the tartar sauce: Combine the mayonnaise, gherkins, capers, lemon zest and lemon juice and mix well. Refrigerate until needed. The sauce is best when made the day before use.
For the fried oyster sandwich: Combine the buttermilk and chili sauce and mix well. Soak the shucked oysters in the mixture and refrigerate, overnight if you can. Preheat the vegetable oil to 350 degrees F. Pour the flour out onto a plate. Gently remove the oysters one by one from the buttermilk, being careful not to tear them, and lay them quickly in the flour. The excess buttermilk will help for the delicious crunchy bits so don't worry about making a mess. Cover the oysters completely with flour, using clean hands, and gently press them down to make sure they are completely coated. Remove from the flour, shaking off the excess, and place them in the fryer. Cook until nicely browned, just past golden (think of your favorite fried chicken).
While the oysters are cooking, toast the insides of the buns and set aside. Transfer the oysters to a paper towel-lined plate to drain, and season with the salt.
Spread the tartar sauce on both sides of the buns. Place the oysters on the bottom half then top with the shredded romaine. Close them up, roll up your sleeves, crack your favorite brew and dig in!
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 9301,"Cavatappi with Broccoli Sauce Kosher salt 3 1/2 cups broccoli florets (about 10 ounces) 12 ounces cavatappi 2 tablespoons extra-virgin olive oil, plus more for drizzling 3 cloves garlic, finely chopped 1/4 teaspoon red pepper flakes 1/2 cup grated Pecorino-Romano cheese, plus more for topping Freshly ground pepper 1 tablespoon fresh lemon juice Instructions: Bring a large pot of salted water to a boil. Add the broccoli and cook until very tender, 7 to 8 minutes. Remove the broccoli to a paper towel\u2013lined plate using a slotted spoon, reserving the water in the pot. Add the pasta to the boiling water, stir and cook as the label directs for al dente. Reserve 1 cup cooking water, then drain. Meanwhile, pat the broccoli dry and transfer to a bowl. Using a fork or potato masher, mash the broccoli until mostly smooth but still slightly chunky. Heat the olive oil in a large skillet over medium heat. Add the garlic and red pepper flakes and cook until starting to sizzle and the garlic is just browning, 1 to 2 minutes. Add the broccoli and combine with a rubber spatula, lightly mashing it with the oil and cooking down the broccoli a bit further, 2 to 3 minutes. Add the pasta and 1/2 cup of the reserved cooking water to the skillet. Stir to combine and add the cheese. Continue to fold the broccoli and pasta together until the sauce coats the pasta, adding more cooking water as needed to loosen, 2 to 3 minutes. Season with salt and pepper. Turn off the heat and stir in the lemon juice. Divide the pasta among bowls. Top with more cheese and drizzle with olive oil.
","[Chardonnay, Vermentino, Gavi, Barbaresco]" 9302,"Mongolian Beef Sandwiches with Black Bean Aioli 1 1/2 pounds flank steak, sliced against the grain 1/2 cup canola oil 1 tablespoon sesame oil 1/2 cup thin soy sauce 1/2 cup Shaoxing or red wine 2 tablespoons minced garlic 1/2 cup chopped scallions 1/2 tablespoon coarsely ground black pepper Canola oil 2 red onions, sliced thinly 2 serranos, minced 1 head white cabbage, halved, 1 half reserved for another use, the other, shredded 1 red bell peppers, julienned 1 green bell peppers, julienned 2 carrots, thinly sliced 4 pita bread, toasted, grilled or heated in the oven Black Bean Aioli, as an accompaniment, recipe follows 3 tablespoons minced garlic 1 tablespoon minced fermented black beans 1 tablespoon minced ginger 2 tablespoons rice wine vinegar 2 egg yolks* 2 cups canola oil Salt and black pepper Instructions: Marinate steak in a bowl with oils, soy sauce, wine, garlic, scallions, and black pepper. Let stand at least 4 hours refrigerated. Drain beef. In a hot wok, coat with oil and stir-fry onions and serranos. Add beef slices and cook until rare. Add vegetables. Check for seasoning. Serve with pita bread and Black Bean Aioli. Suggested drink: Singha Beer Saute garlic, beans, and ginger until soft. Deglaze with vinegar and reduce by 80 percent. Let cool completely. In a food processor, add mixture with yolks. With the machine running, drizzle in oil, slowly at first until it emulsifies, then more quickly. Check for seasoning. Store in the refrigerator. ","[Shiraz, Malbec, Tempranillo, Garnacha]

" 9303,"California Avocado Fries Light oil, such as vegetable or olive, for frying 4 eggs 1 cup all-purpose flour 1 1/2 teaspoons paprika 1 teaspoon Cajun seasoning 1 teaspoon onion powder 1 teaspoon seasoning salt 1/2 teaspoon baking powder 1 teaspoon cayenne pepper Salt and pepper 1 cup lager beer or ale 1 to 3 avocados (depending on size), cut into thick wedges (choose mildly ripe avocados for best taste and firmness) 1 cup panko breadcrumbs Lemon or lime wedges, for serving Sour Cream Lime or Chipotle Ranch, recipes follow, optional 1 cup sour cream 1/2 teaspoon grated lime zest plus 2 tablespoons lime juice 2 tablespoons chopped fresh cilantro 1/2 teaspoon ground cumin 1/4 teaspoon salt 1/8 teaspoon cayenne pepper 1 cup quality ranch dressing 1 tablespoon fresh lime juice 1/4 teaspoon salt 4 chipotle chiles in adobo sauce, drained Instructions: Heat the oil to 350 degrees F in a deep-fryer or a Dutch oven fitted with a deep-fry thermometer. Whisk together the eggs in a bowl. Add the flour, paprika, Cajun seasoning, onion powder, seasoning salt, baking powder, cayenne, salt and pepper. Slowly add the beer. Continue to whisk until smooth. Coat each avocado wedge thoroughly, shaking off any excess batter. In a separate wide bowl, place the wedges in the panko until completely covered. (Be sure to minimize clumping of batter or breading.) Place each wedge into the oil. Fry until lightly crisp and golden brown in color, 3 to 5 minutes. Squeeze lemon or lime on top to enhance flavors. Dip in sauce, if desired. Whisk together the sour cream, lime zest and juice, cilantro, cumin, salt and cayenne in a bowl. Keep refrigerated. In blender, place the dressing, lime juice, salt and chiles. Cover and blend until smooth. Keep refrigerated. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]

" 9304,"Peppermint Hot Chocolate 2 cups warmed milk 1 serving cocoa mix 1 tablespoon crushed peppermint stick 2 ounces peppermint schnapps, optional 1 peppermint stick Instructions: Combine milk, cocoa mix, crushed peppermint stick and schnapps, if desired, in a large mug and stir well. Garnish with a peppermint stick. ","[Chardonnay, Riesling, Gewrztraminer]" 9305,"Mashed Potato\u2013Sausage Stuffing 1 1/4 sticks (10 tablespoons) unsalted butter, plus more for the pan 3 large russet potatoes (about 2 1/4 pounds), peeled and quartered Kosher salt
12 ounces day-old country bread, torn into 1/2-inch pieces 8 ounces fresh pork breakfast sausage, casings removed 1 large onion, chopped 3 stalks celery, chopped Freshly ground pepper 1 tablespoon chopped fresh thyme 1 tablespoon chopped fresh sage 1 teaspoon poultry seasoning 1 cup low-sodium chicken broth 1 cup half-and-half 2 large eggs Instructions: Preheat the oven to 375? F and butter a 9-by-13-inch or other 3-quart baking dish. Put the potatoes in a large pot; cover with water and season with salt. Bring to a simmer; cook until the potatoes are tender, 12 to 15 minutes. Drain and keep warm. Meanwhile, spread the bread on a baking sheet and bake until lightly toasted around the edges, about 5 minutes.
Combine 1 tablespoon butter and the sausage in a large skillet over medium heat. Cook, breaking up the meat into pieces with a wooden spoon, until browned, about 4 minutes. Add 7 tablespoons butter, the onion and celery; season with 1/2 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until the vegetables are softened, about 8 minutes. Stir in the thyme, sage and poultry seasoning, then add the chicken broth and bring to a simmer. Remove from the heat and set aside.
Whisk the half-and-half with the eggs, 1/2 teaspoon salt and a few grinds of pepper in a large bowl. Add the warm potatoes and mash; season with salt. Mix in the bread and the sausage mixture. Melt the remaining 2 tablespoons butter in the microwave. Transfer the stuffing mixture to the baking dish, then drizzle with the melted butter. Cover with foil and bake 30 minutes, then uncover and continue baking until the top is crisp and golden, 20 to 25 more minutes. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 9306,"Apple-Berry Pie Pops 3 apples (such as Golden Delicious and/or McIntosh), peeled and cut into 1/4-inch pieces 1/2 cup raspberries 3 tablespoons granulated sugar 1 tablespoon fresh lemon juice 1 tablespoon unsalted butter 2 teaspoons all-purpose flour, plus more for dusting 1/4 teaspoon ground cinnamon Pinch of freshly grated nutmeg 2 14-ounce packages refrigerated pie dough 1 large egg, beaten Turbinado sugar, for sprinkling Instructions: Toss the apples, raspberries, granulated sugar and lemon juice in a large bowl. Melt the butter in a medium skillet over medium heat. Add the fruit mixture and cook, stirring occasionally, until the apples are soft and the raspberries break down, 8 to 10 minutes. Sprinkle in the flour, cinnamon and nutmeg and stir until the juices begin to thicken, about 1 minute; set aside to cool completely. Preheat the oven to 375 degrees F and line 2 baking sheets with parchment paper. Unroll the pie dough on a lightly floured surface. Cut out 2 1/2-inch rounds with a cookie cutter or glass (you should get about 48 rounds). Arrange half of the rounds on the prepared baking sheets; put a rounded teaspoonful of filling in the center of each. Brush the edges of the dough with water, then top with the remaining dough rounds, crimping the edges together with a fork to seal. Brush the pies with the beaten egg and sprinkle with turbinado sugar. Cut a small X in the center of each to allow steam to escape. Transfer to the oven and bake until golden, 22 to 24 minutes. Let cool slightly on the baking sheets, then insert a lollipop stick into each. Let cool completely. Store in an airtight container up to 3 days. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]" 9307,"Grilled Abalone Steak and Fruit Skewers 1/2 cup soy sauce 1/2 cup sherry 1/2 cup mango juice 2 tablespoons balsamic vinegar 1/2 teaspoon dry mustard 1 tablespoon grated fresh ginger 1 tablespoon minced garlic 16 (1-ounce) abalone steaks 2 1/2 tablespoons light brown sugar 1 1/2 teaspoons cornstarch 8 ounces pineapple, cubed 8 ounces pears, cubed 8 ounces peaches, cubed Wooden skewers, soaked in water for 30 minutes Instructions: Mix soy sauce, sherry, mango juice, vinegar, mustard, ginger, and garlic together in a bowl. Reserve 1/3 of the mixture for a glaze. Put abalone steaks in a shallow baking dish, pour marinade over. Marinate the steaks for at least 30 minutes or refrigerate covered up to 4 hours. Preheat an outdoor grill to high heat. Put the reserved marinade in a saucepan, whisk in the brown sugar and cornstarch. Simmer over low heat until marinade thickens to create a glaze. Set side but keep warm. Place 2 skewers about 2 inches apart on your work surface. Weave the marinated abalone steaks onto the skewers so that the steaks will lie flat on the grill. Alternate with fruit pieces between the steaks. Each double skewer will hold 2 to 3 steaks plus fruit. Grill over high heat until abalone is cooked, about 1 minute per side. Brush the fruit with the glaze and serve immediately. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 9308,"Guacamole Tradicional 4 firm ripe avocados, halved, pitted and peeled 1/2 small white onion, minced 3 tablespoons chopped fresh cilantro Juice of 1 lime Kosher salt and freshly Ground pepper Instructions: Coarsely mash the avocados in a medium bowl. Lightly mix in the onion, cilantro and lime juice. Season the guacamole liberally with salt and pepper. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio]" 9309,"Picnic Loaf Dinner Sandwich Large round Italian bread (enough for 2 people) Olivada to taste Red wine vinegar or Balsamic vinegar Assortment of cured meats like prosciutto, mortadella or Genoa salami Slices of cheese like provolone, mozzarella or crumbled goat's cheese Roasted sliced red peppers Peeled slices of seeded Kirby cucumbers Marinated artichoke hearts Salt and pepper Instructions: Remove a little \cap\ from top of bread and remove inside crumb from inside and sides. Spread olivada inside walls of bread; sprinkle with drops of vinegar and season each side with salt and pepper. Layer assorted cold cuts and cheeses inside, dotting layers with more olivada and slices of red peppers, cucumbers, and artichoke hearts. ","[Barolo, Chianti, Tempranillo, Garnacha]" 9310,"Roasted Carrots with Caramelized Walnut Crema and Pecorino 7 ounces jumbo organic carrots, peeled and cut into 1/2-inch-thick coins 1/4 ounce kosher salt
1/4 cup light brown sugar
.03 ounce fresh rosemary sprigs
.03 ounce fresh thyme sprigs
Olive oil, for drizzling
2 tablespoons neutral cooking oil 6 shallots, peeled and thinly sliced
8 ounces walnuts
8 ounces really green olive oil
Kosher salt
1 wedge Pecorino-Romano, for shaving
Instructions: Add the carrots to an 8-inch square baking dish in an even layer. Combine the salt, brown sugar, rosemary and thyme in a bowl until combined, then spread over the carrots. Allow these to sit in the refrigerator for 10 to 12 hours. Preheat the oven to 400 degrees F. Remove the carrots from the sugar-salt mixture and add to a 9-inch oval enameled baking dish. Drizzle with olive oil and toss to combine. Roast until golden brown, about 20 minutes. Meanwhile, make the crema: To a medium, high-sided saute pan over medium heat add the oil and heat until hot. Add the shallots and allow to caramelize, about 5 minutes. Add the walnuts and toss to combine. Add enough water to cover the bottom the pan, about 1 cup, and bring to a simmer. Turn off the heat and pour the mixture into a food processor. Turn on the machine and stream in the olive oil. Taste and adjust the seasoning with salt as needed. Set aside until ready to serve. Spoon the crema on the bottom of a large serving platter. Top with the roasted carrots and shaved pecorino. ","[Chardonnay, Barolo, Tempranillo, GSM Blend]

" 9311,"Peanut Butter and Jelly Bars 1/2 pound (2 sticks) unsalted butter, at room temperature 1 1/2 cups sugar 1 teaspoon pure vanilla extract 2 extra-large eggs, at room temperature 2 cups (18 ounces) creamy peanut butter (recommended: Skippy)