1/2 cup basil leaves, julienne Balsamic vinegar, to drizzle 1 cup crumbled blue cheese, frozen Onion Rings: 1 cup Arborio rice 3 cups all-purpose flour 1 cup semolina 2 tablespoons table salt 1 teaspoon freshly ground black pepper Instructions: Pour buttermilk into a shallow bowl. In a separate bowl spread out the rice coating. Take onion rings and coat with buttermilk, and then cover with coating, shaking off excess. Place coated rings on a tray. In a large deep saucepan, heat peanut oil to 375 degrees F. With a slotted wire spoon, carefully lower the coated rings into pan to fry. Do the rings in small batches to allow oil to remain a consistent temperature. Place fried rings on a paper towel on a tray to dry. Tomato Stack: Cut a small slice from the bottom of the tomatoes - enough so that they will stand. Slice the tomatoes into 1/2-inch thick slices (about 2 or 3), leaving the stem on top. Season the slices with salt and pepper to taste, drizzle with olive oil. Place the basil leaves in between the tomato slices, and re-stack tomato. Serve re-stacked tomatoes around a larger stack of onion rings in center of a large serving plate. Drizzle more olive oil and balsamic vinegar. Grate the frozen blue cheese over top. Grind the rice in a blender until very fine. Put it in a bowl and add the all-purpose flour, semolina, salt and pepper. Toss until well blended. Store in a sealed container in the freezer for maximum freshness. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]

" 53071,"Caponata Pasta Bake 1 1/2 quarts prepared caponata, (recipe follows, halved) 1/2 pound ziti rigate pasta, cooked to al dente, about 8 minutes 1 1/2 cups shredded provolone (available on dairy aisle of market) 1/2 teaspoon crushed red pepper flakes Chopped parsley, garnish Serving suggestion: Mixed greens tossed with fresh herbs, dressed with oil, vinegar, salt, and pepper 2 tablespoons (2 turns around the pan) extra-virgin olive oil 4 cloves garlic, chopped 1/2 to 3/4 teaspoon crushed red pepper flakes 1 red bell pepper, seeded and diced 1 cubanelle Italian long green pepper, seeded and diced 1 large sweet onion, peeled and chopped 2 ribs celery, chopped 1/2 cup large green olives, pitted and chopped 1/2 cup black kalamata olives, pitted and chopped 1 (3-ounce) jar capers, drained 1/2 cups golden raisins, a couple of handfuls 1 medium firm eggplant, diced Salt 1 (32-ounce) can diced tomatoes 1 (14-ounce) can crushed tomatoes 1 handful flat-leaf parsley, chopped Instructions: Preheat broiler to high. Reheat caponata in the microwave or on the stovetop. Cook pasta until al dente in salted water, drain and transfer back into hot pot. Add hot caponata and combine. Transfer pasta and vegetables to a (9 by 13-inch) flameproof baking dish. Top with shredded provolone, crushed pepper flakes, and parsley. Place baking dish under broiler to brown and bubble cheese. Serve immediately. If you prepare a salad, keep it simple. Mixed greens tossed with fresh herbs, dressed with oil, vinegar, salt, and pepper. Place the cutting board near the stovetop. Preheat a big, deep pot over medium heat. Add oil, garlic, and crushed pepper. As you chop vegetables (peppers, onion, and celery), add them to the pot. Once vegetables are in there, increase heat a bit. Stir in olives and capers, raisins. Salt the diced eggplant and stir into the pot. Add tomatoes, diced and crushed, to the pot and stir caponata well to combine. Cover pot and cook caponata 15 to 20 minutes, until vegetables are tender. Stir in parsley and remove pan from heat. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 53072,"Fall Couscous with Swiss Chard, Raisins and Warm Spices 1 teaspoon ground allspice 1/2 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg Kosher salt and freshly ground black pepper One 15-ounce can chicken stock 1 1/3 cups Moroccan couscous 1/2 cup dark raisins 1/4 cup extra-virgin olive oil 1 small red onion, diced small 2 cloves garlic, minced 2 cups shiitake mushrooms, sliced 2 bunches Swiss chard, stems removed, leaves rough chopped (3 to 4 cups) 1/2 cup fresh parsley, finely chopped Instructions: Toast the allspice, cinnamon, nutmeg and a pinch of salt in a medium saucepan over a medium heat until fragrant, about 2 minutes. Add the chicken stock and bring to a simmer. Place the couscous in a medium bowl. Pour the seasoned stock over the couscous and add the raisins. Gently stir to combine, then cover with plastic wrap and allow to sit until the stock is absorbed and the couscous is fluffy, 10 to 15 minutes. Meanwhile, heat the olive oil in a large saute pan over a medium heat and cook the onions until translucent, stirring often, about 8 minutes. Add the garlic and cook for 2 more minutes. Season with salt and pepper. Add the mushrooms and cook until softened and caramelized, 5 minutes. Add the Swiss chard and continue to cook until it is fully wilted, 3 to 5 minutes. Taste and adjust the seasoning as needed. Toss the Swiss chard mixture into the couscous along with about half of the parsley, then stir. Top with the remaining parsley and serve warm.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Rioja]" 53073,"Tomato Salad 3 ripe tomatoes, sliced into wedges Salt and freshly ground black pepper 2 tablespoons chopped fresh parsley leaves Instructions: Arrange the tomato wedges on a platter. Sprinkle with salt and pepper, to taste. Sprinkle with parsley and serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio]" 53074,"Toasted Pecan Risotto 1 tablespoon unsalted butter 1/4 cup chopped pecans 1 cup Arborio rice, rinsed 1 cup water 1 3/4 cup milk 1/2 cup raisins 1/2 orange, zested 2 tablespoons sugar 1 teaspoon vanilla extract 3/4 cup heavy cream, whipped Instructions: In a saute pan, melt the butter and saute the pecans lightly. Add the rinsed rice and stir to coat. Add the water and cook on medium heat until absorbed. Add the milk and continue cooking until tender. Remove from the heat and stir in the raisins, orange zest, sugar, and vanilla extract. Cool over an ice bath then fold in the whipped cream. Keep chilled until ready to serve. ","[Barolo, Barbaresco, Chianti, Tempranillo]" 53075,"Blackberry-Mint Sherry Cobbler 1 cup blackberries, plus more for garnish 1/3 cup chopped fresh mint 1/4 cup sugar 3 ounces Amontillado sherry
Instructions: Make the blackberry base: Mash the blackberries, mint and sugar in a medium bowl with a fork to make a chunky sauce. Let stand until very juicy, about 30 minutes. (You should have about 1 cup blackberry base, enough for 4 cocktails.) For each drink: Combine 1/4 cup of the blackberry base and the sherry in a shaker filled with ice and shake well. Strain into a tall glass filled with crushed ice. Garnish with blackberries. ","[Viognier, Vermentino, Moscato, Riesling]" 53076,"Brown Sugar Corn Cake Cupcake 1 cup graham cracker crumbs 4 tablespoons granulated sugar
1/4 cup (1/2 stick) unsalted butter, melted 1 1/2 cups cake flour 1 1/4 cups packed brown sugar
1 cup corn
2/3 cup (11 tablespoons) unsalted butter, at room temperature
1/2 cup milk, at room temperature 1/2 cup frozen strawberries
1 1/2 teaspoons baking powder
1 teaspoon vanilla
1/2 teaspoon baking soda
1/2 teaspoon salt
3 eggs, at room temperature 4 cups confectioners' sugar 1 1/2 cups cream cheese, at room temperature 1 cup (2 sticks) unsalted butter, at room temperature 1 1/2 teaspoons vanilla
2 cups fresh strawberries, diced
Instructions: For the graham cracker crumbs: Mix the graham cracker crumbs and granulated sugar together in a medium bowl. Stir in the melted butter with a fork until the crumbs are well coated. For the cake batter: Preheat the oven to 350 degrees F; line a cupcake pan with 12 liners. Using an electric mixer, cream together the cake flour, brown sugar, corn, butter, milk, strawberries, baking powder, vanilla, baking soda, salt and eggs. Scoop the batter into the cupcake liners, sprinkle each with 1 tablespoon of the graham cracker crumbs and bake until cooked through, 20 to 22 minutes. Let the cupcakes cool completely before frosting. For the frosting: Using an electric mixer, cream together the confectioners' sugar, cream cheese, butter and vanilla until fluffy. To assemble: Core out the center of each cupcake and fill with some of the chopped strawberries. Top each with some of the frosting, and a few chopped strawberries. ","[Chardonnay, Riesling, Moscato, Sauvignon Blanc]

" 53077,"Stuffed Halibut Cheeks 5 garlic cloves, minced 1/2 cup chopped chives 1/2 pound crabmeat 1 cup cream cheese Salt and pepper 10 halibut cheeks Olive oil, to taste Instructions: Combine the first 5 ingredients. Cut pockets into halibut cheeks, stuff the garlic mixture into the pockets, then drizzle olive oil on the cheeks. Place on grill and cook for 3 minutes on each side. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling]" 53078,"Gooey-Good Fuji Apple Pie 1 cup high-fiber bran cereal (recommended: Fiber One Original) 2 sheets (8 crackers) low-fat honey graham crackers, broken into pieces 3 tablespoons granulated white sugar 1/4 teaspoon cinnamon 1/4 cup light whipped butter or light buttery spread 6 to 8 Fuji apples (enough to yield 8 cups once sliced) 1/4 cup brown sugar (not packed) 2 tablespoons cornstarch 1 tablespoon plus 1 teaspoon granulated white sugar 2 teaspoons cinnamon 2 teaspoons lemon juice 1/2 teaspoon vanilla extract 1/4 teaspoon salt Fat-free whipped topping (from an aerosol canister), for optional topping Instructions: Preheat the oven to 350 degrees F. Spray a deep-dish pie pan with nonstick spray and set aside.
To make the crust: Place cereal and graham cracker pieces in a blender or food processor, and grind to a breadcrumb-like consistency. Transfer to a medium bowl. Add white sugar and cinnamon, mix well, and set aside.
In a small microwave-safe bowl, combine butter with 2 tablespoons water. Microwave for 15 seconds, or until just melted. Add to the medium bowl and stir contents until thoroughly mixed. Evenly distribute crust mixture along the bottom of the pie pan. Using your hands or a flat utensil, firmly press mixture into the edges and up along the sides of the pan to form the crust.
Bake crust in the oven for 10 minutes. Set aside to cool.
Set oven to 375 degrees F. Peel, core, and thinly slice 8 cups worth of apples. Set aside.
In a large nonstick pot on the stove, combine all ingredients for the filling except apples and optional topping. Add 1 1/2 cups cold water and mix until ingredients have dissolved. Add apples and stir. Bring to medium-high heat and, stirring frequently, cook until liquid has thickened and apples have softened, 12 to 15 minutes.
Carefully transfer filling to the crust in the pan, and smooth out the surface with the back of a spoon. Bake in the oven until apples are very tender, 20 to 25 minutes.
Allow pie to cool and set completely. Cut into 8 slices and, if you like, top each serving with a generous squirt of whipped topping. Enjoy!
PER SERVING (1/8th of pie, 1 slice): 159 calories, 3g fat, 167mg sodium, 37g carbs, 5.5g fiber, 23g sugars, 1g protein ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]

" 53079,"Steak, Corn and Potatoes with Garlic Butter 1 pound red-skinned potatoes, cut into 1/2-inch pieces Kosher salt 4 tablespoons unsalted butter, at room temperature 4 cloves garlic (1 grated, 3 minced) 1/4 cup chopped fresh parsley 1 tablespoon fresh oregano 1/2 teaspoon finely grated lemon zest, plus 1 tablespoon juice 1 1/2 pounds skirt steak, cut into 4 pieces Freshly ground pepper 1/4 cup vegetable oil 6 ears of corn, kernels cut off (about 4 1/2 cups) 4 scallions, thinly sliced Instructions: Put the potatoes in a large nonstick skillet; cover with water and season with salt. Bring to a boil, reduce the heat to a simmer and cook until just tender, about 10 minutes. Drain, blot dry with paper towels and wipe out the skillet. Meanwhile, combine the butter, grated garlic, parsley, oregano, lemon zest and a big pinch of salt in a food processor. Pulse until smooth; set aside. Season the steak with salt and pepper. Heat a large skillet over medium-high heat. Add 2 tablespoons vegetable oil. Add the steak and cook until well browned, 3 to 4 minutes per side for medium rare. Transfer to a cutting board to rest. While the steak cooks, heat the reserved nonstick skillet over high heat. Add the remaining 2 tablespoons vegetable oil and the potatoes. Cook, stirring occasionally, until the potatoes are browned around the edges, about 5 minutes. Add the corn, minced garlic and a pinch of salt; cook, undisturbed, until the corn is lightly browned, about 3 minutes. Add the scallions and cook, tossing, until combined. Season with salt and pepper and stir in the lemon juice. Divide the vegetables among plates. Slice the steak and add to the plates; top with the garlic butter. ","[Cabernet Sauvignon, Malbec, Syrah, Tempranillo]" 53080,"Bistro-Style Filet Mignon with Champagne Pan Sauce 4 beef tenderloin steaks (filet mignon), cut 1 inch thick (about 6 ounces each) 1/ teaspoon coarse grind black pepper 1 tablespoon olive oil 1-1/2 cups assorted mushrooms, such as shiitake, cremini or button, sliced 2 cloves garlic, minced 3/4 cup reduced sodium beef broth 1/2 cup brut Champagne or sparkling wine 1/2 teaspoon chopped fresh thyme or 1/4 teaspoon dried thyme 1 teaspoon cornstarch 1 tablespoon water Instructions:

1. Press coarsely cracked pepper on both sides of beef steak. Heat large nonstick skillet over medium heat until hot. Place steaks in skillet; cook 10 to 13 minutes for medium rare (145 degrees F) to medium (160 degrees F) doneness, turning occasionally. Remove to platter, season with salt, as desired. Keep warm.
2. Heat oil in same skillet over medium heat until hot. Add mushrooms and garlic; cook and stir 3 to 5 minutes or until mushrooms are tender and browned. Add beef broth, Champagne and thyme to skillet; stirring until browned bits attached to bottom of pan are dissolved. Bring to a boil; cook 4 to 8 minutes or until mixture is reduced to 1 cup. Combine cornstarch and water; stir into mushroom mixture. Bring to a boil; cook and stir 1 to 2 minutes or until sauce thickens, stirring occasionally. Season with salt, as desired.
3. Serve steaks with sauce. ","[Champagne, Pinot Noir, Sauvignon Blanc, Barolo]" 53081,"Chipotle Cornbread Nonstick spray, for greasing 1 cup yellow cornmeal 1 cup all-purpose flour 1 tablespoon baking powder 1 teaspoon kosher salt 1 cup low-fat buttermilk 1 tablespoon adobo sauce 1 tablespoon honey 2 large eggs 1 chipotle pepper, minced 1/2 stick butter, melted 1 cup shredded sharp Cheddar Instructions: Preheat the oven to 350 degrees F. Coat an 8-by-8-inch baking dish with nonstick spray. Set aside. Mix the cornmeal, flour, baking powder and salt in a large bowl. Whisk together the buttermilk, adobo, honey, eggs, chipotle pepper and butter in another bowl. Add the wet ingredients to the dry ingredients and stir until just mixed. Stir in the cheese. Pour the batter into the prepared baking dish. Bake until golden, 25 minutes. Cut into squares and serve. ","[Malbec, Tempranillo, Garnacha, Zinfandel]" 53082,"Chocolate Pasta with Chocolate Hazelnut Cream Sauce, White Chocolate Shavings and Fresh Berries 2 1/2 cups all-purpose flour, plus more if needed 1/4 cup unsweetened cocoa powder, preferably Dutch-processed 1/4 cup powdered sugar Pinch salt 3 large eggs, beaten 1 tablespoon chocolate syrup 1 teaspoon vanilla extract 1 cup heavy cream 1 cup chocolate hazelnut spread, such as Nutella 1 pinch salt 2 pints raspberries, for garnish Creme fraiche, for garnish White chocolate shavings, for garnish Chopped skinless, toasted hazelnuts, for garnish Instructions: For the pasta: Sift together the flour, cocoa and sugar. Add a pinch salt and mound the flour mixture in a large bowl or on a clean work surface. Hollow out the center, making a well in the middle of the flour with steep sides. Break the eggs into the well. Add the chocolate syrup and vanilla. Gently mix together with a fork. Gradually start incorporating the flour by pulling in the flour from the sides of the well. As you incorporate more of the flour, the dough will start to take shape. Once it gets thick, you can use a spatula to incorporate the rest of the flour. If the dough is too dry, add a little water. If the dough is too wet or sticky, add a little flour. Once the dough comes together, knead the dough on a clean work surface until it becomes smooth, about 8 minutes. Shape into a disc, cover with plastic wrap and let rest in the fridge, 20 to 30 minutes. Divide your rested dough into quarters and work with one piece at a time, covering your other pieces to keep them moist. Flour each piece lightly, shape it into a rectangular shape and put it through a pasta sheeter attachment, starting at the widest setting. Run the dough once through the largest setting, fold it into thirds and run it through one more time. Then run the pasta through the sheeting attachment once on every number, stopping at 5 or 6, depending on how thick you would like it. Lightly flour the rolled out pasta sheet and fold in half. Take your chef knife and cut ribbons about a 1/2-inch thick, then unravel the pasta ribbons and place on a floured baking sheet to keep from sticking. For the sauce: Bring the heavy cream to a simmer in a heavy-bottomed saucepan over medium-high heat and stir in the chocolate-hazelnut spread. Add a pinch salt and continue whisking until the sauce is creamy. Remove from the heat and reserve. Cook the chocolate pasta in a large pot of boiling water, 3 minutes. Immediately remove the pasta from the water and toss gently with the sauce and a little of the pasta cooking water to help with the consistency. Mound the pasta and sauce on dessert plates and garnish with the fresh berries, a dollop of creme fraiche, white chocolate shavings and skinless toasted chopped hazelnuts, to garnish. ","[Barolo, Barbaresco, Dolcetto, Valpolicella]" 53083,"Spiced Mixed Grill with Grilled Lime 1 tablespoon curry powder 1 teaspoon cumin seed 1 teaspoon fennel seed 1 teaspoon whole black peppercorns 1 teaspoon cayenne 1 tablespoon sea salt 8 small whole calamari tubes, cleaned, tentacles removed 4 lobster tails, cracked in 1/2 8 prawns, heads and shells on, cut down the back Extra-virgin olive oil 2 bunches green onions 4 limes, halved Instructions: Put the curry, cumin, fennel, peppercorns, cayenne, and salt in a spice mill or clean coffee grinder. Grind to a fine powder and set aside. Rinse the calamari tubes under cool water and pat dry. Split the bodies from top to bottom so you have 2 triangular pieces from each. Put the calamari, lobster, and prawns on a platter and drizzle with a nice dose of olive oil so the seafood is well coated; season with a fair amount of salt and pepper. Place a large grill pan on 2 burners over medium-high heat or preheat a gas or charcoal grill and get it very hot. Take a few paper towels and fold them several times to make a thick square. Blot a small amount of oil on the paper towel then carefully and quickly wipe the ridges of the grill pan or the hot grates of the grill. Place the lobster on the grill, shell-side up, and cook for 5 minutes until the shell begins to turn reddish-orange. Turn the lobster tails over and lay the calamari, prawns, green onions, and limes (cut side-down) on the grill too until everything is slightly charred. Grill the calamari for 2 minutes per side, and no longer, otherwise they will get rubbery. Put the grilled mixed seafood and green onions on a large platter and sprinkle a little of the spice mix all over. Squeeze the grilled limes over the shellfish and serve immediately. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 53084,"Pan Roasted Cowboy Ribeye with Creamed Swiss Chard 2 large (16 to 18-ounce) bone-in rib-eye steaks 1 sprigs fresh rosemary 4 sprigs fresh thyme Extra-virgin olive oil Kosher salt and freshly cracked black pepper 1 tablespoon extra-virgin olive oil 1 tablespoon butter 2 to 3 garlic cloves, thinly sliced 2 sprigs fresh thyme, leaves removed 2 sprig fresh rosemary, leaves removed About 1 cup panko bread crumbs Salt and freshly cracked black pepper 1 large bunch Swiss chard, leafs removed from the stem and leaves chopped 2 cups heavy cream 2 fresh bay leaves 2 sprigs fresh rosemary 4 sprigs fresh thyme 2 to 3 cloves garlic, peeled Freshly grated Parmesan, to taste Salt and freshly cracked black pepper 1 lemon, juiced Instructions: Preheat oven to 350 degrees F. Take a cast iron pan and set over medium-high heat. Add a 2-count of olive oil and add rosemary and thyme. The herbs will begin to crackle as the oil heats up and the oil will be infused with the flavor. Remove the herbs from the pan and place onto a paper towel lined plate. Season the rib eyes well with salt and pepper and add to pan and brown for approximately 4 minutes. Turn the rib eye over and place the whole pan into the preheated oven, on the bottom shelf, for another 12 minutes for medium-rare. Add another 2 minutes for medium. Place a saute pan over medium-high heat and add 1 tablespoon extra-virgin olive oil and butter. Once the butter has melted, add the garlic, thyme and rosemary leaves, and the panko and stir to combine. Once the bread crumbs are toasted, season with salt and pepper. Place a saucepan of cream with bay leaves, rosemary, thyme and garlic over medium heat and simmer until reduced and thick. Blanch leaves in some salted boiling water until wilted. Remove the Swiss chard from the water and allow it to drain in a strainer. Push any excess water out of the Swiss chard using some paper towels. Set aside to dry at room temperature. When ready, remove herbs and garlic from cream and fold in the Swiss chard. Add Parmesan, to taste, and season with salt and pepper to taste. Once steaks are done, remove from the oven and allow to rest for 5 minutes. Serve on a plate and top steak with creamed Swiss chard. Garnish with the toasted bread crumbs, lemon juice, and season with salt. ","[Chardonnay, Pinot Noir, Syrah, Barolo]" 53085,"Miso Butterscotch Budino 1/4 cup powdered gelatin 8 cups heavy cream
4 cups dark brown sugar
1 pound (4 sticks) unsalted butter 5 cups full-fat Greek yogurt
6 tablespoons white miso paste
4 teaspoons vanilla extract
2 teaspoons salt
Serving suggestions: fresh fruit and whipped cream Instructions: Place 1/2 cup cold water in a small bowl and sprinkle the gelatin over the top. Set aside until the gelatin sets and becomes a solid gel, about 10 minutes. Bring the cream and sugar to a simmer. Whisk in the butter, yogurt, miso, vanilla and salt. Remove from the heat and stir in the gelatin. Using an immersion blender, puree the mixture, then strain through a fine mesh strainer.
Ladle or pour into 6-ounce serving bowls and chill in the refrigerator until set, 3 hours. Serve cold with fresh fruit and whipped cream. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Gris]" 53086,"Fresh Mint Paste 2 cups (packed) fresh mint leaves 1 to 2 scallions, thinly sliced About 1/3 cup extra virgin olive oil Optional addition: grated lemon zest and juice 1/4 cup ground blanched almonds Salt and pepper Instructions: Rinse mint leaves and pat dry. In a food processor, puree mint with scallions until coarsely chopped. While the processor is running, slowly drizzle in the oil and process until finely pureed. Season to taste with salt and pepper. Fold in grated lemon zest and juice to taste. Add almonds or not, as you wish (you can also do this at the last minute)
USES: A mint puree is delicious in chicken salads or chicken and grain salads. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 53087,"Red Velvet Cake Unsalted butter, for the pans 2 1/2 cups all-purpose flour, plus more for dusting 2 teaspoons unsweetened cocoa powder 1 teaspoon baking soda 1 teaspoon salt 2 cups granulated sugar 2 large eggs 1 3/4 cups vegetable oil 1 cup buttermilk 1 teaspoon vanilla extract 1 1-ounce bottle red food coloring 2 8-ounce packages cream cheese, at room temperature 2 sticks unsalted butter, at room temperature 2 1-pound boxes confectioners' sugar 2 teaspoons vanilla extract 2 cups pecans, finely chopped Instructions: Make the cake: Preheat the oven to 350 degrees F. Butter three 9-inch-round cake pans and line the bottoms with parchment paper; butter the parchment and dust with flour. Sift the flour, cocoa, baking soda and salt into a large bowl. Whisk the granulated sugar and eggs in a separate large bowl until combined. Gradually stir in the vegetable oil. Add the flour mixture, alternating with the buttermilk, beginning and ending with the flour mixture, stirring well after each addition. Stir in the vanilla and red food coloring. Divide the batter evenly among the pans and bake until a toothpick inserted into the center comes out clean, about 40 minutes. Cool the cakes in the pans for 10 minutes, then turn out onto racks to finish cooling; peel off the parchment. Make the frosting: Beat the cream cheese and butter in a large bowl with a mixer until creamy. Beat in the confectioners' sugar until the mixture is smooth. Beat in the vanilla and nuts, reserving 2 tablespoons nuts for garnish. (You can make the cakes and/or frosting up to 2 days ahead; wrap the cakes in plastic wrap and refrigerate the frosting.) Spread the frosting between the layers, on the side and on top of the cake. Garnish with the reserved pecans. ","[Cabernet Sauvignon, Merlot, Pinotage, Tempranillo]" 53088,"New England Clam \Chowda
3 dozen small hard-shell whitewater Manila clams 1 medium yellow onion, finely diced 1 large celery stalk, finely diced 3 ounces applewood smoked bacon, about 1/2 cup diced 1 bay leaf 2 tablespoons minced fresh thyme leaves 2 large garlic cloves, minced 3/4 cup dry white wine 1/3 cup sifted all-purpose flour 1 cup water 1 large red bliss potato, finely diced 1 large Idaho potato, finely diced 1 cup clam juice 3/4 cup heavy whipping cream 1 tablespoon freshly chopped flat-leaf parsley Instructions: Wash and scrub clams under cold running water, remove any that are open or have broken shells. In a heavy duty pot, place the onions, celery, bacon, bay leaf, thyme, garlic, and the clams. Slowly cook for 10 minutes. Add white wine, and deglaze. Add flour and mix thoroughly, cook for about 10 minutes and then add the water and clam juice. After 5 minutes add the potatoes and cover the pot, and cook over medium-high heat until all of the clams have opened, about 10 minutes. Drain clams into a strainer and reserve the liquid and vegetables in a large bowl. Once the clams are cold enough to handle, remove the meat from the shells and reserve, discarding any clams that did not open fully. Place the cleaned clams in a cup container and reserve. Put the liquid in a large stock pot and bring to a simmer. Add the vegetables and bacon. Season with salt and pepper. Cook, stirring occasionally, the potatoes and cooked through and tender. Slowly add the heavy cream and bring back to a simmer. Reduce. Add the clams and serve. Garnish with chopped parsley. ","[Chardonnay, Sauvignon Blanc, Riesling, Sparkling wine]

" 53089,"Instant Mezze Platter 1 pound ground beef 2 tablespoons chopped fresh cilantro
1/2 teaspoon kosher salt
1/2 teaspoon freshly cracked black pepper
3 cloves garlic, minced
1/2 small yellow onion, chopped 1 large egg, lightly beaten
3 tablespoons chopped fresh parsley 2 tablespoons olive oil, plus more for the grill
8 ounces haloumi cheese, sliced about 1 inch thick 1 cup cherry tomatoes, halved
1 tablespoon red wine vinegar
One 8-ounce container stuffed grape leaves
One 8-ounce container hummus
One 8-ounce container tzatziki sauce
1 cup whole pickled pepperoncini, drained
1 cup pitted Kalamata olives, drained
Lavash or pita, for serving
Instructions: Mix the beef with the cilantro, salt, pepper, garlic, onions, egg and 2 tablespoons chopped parsley in a medium bowl until combined. Shape the beef mixture into 12 small, oval patties. Preheat a grill pan or grill to medium-high heat. Brush the grill grates with 1 tablespoon olive oil. Place the beef patties on the grill. Cook until they are firm and have grill marks, 5 to 6 minutes per side. Brush the halloumi with some olive oil. Place on the grill and cook until grilled marked and browned, 3 to 4 minutes per side. In a small bowl, combine the cherry tomatoes, vinegar, remaining tablespoon parsley, remaining tablespoon olive oil and salt and pepper. Toss to coat. On a large platter, arrange the tomato salad, grilled beef patties, grilled halloumi, grape leaves, hummus, tzatziki, pepperoncini and olives. Serve with the lavash or pita. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]

" 53090,"Red Beans and Rice 1 pound dried red kidney beans
8 cups vegetable or chicken stock, plus more as needed
2 tablespoons vegetable oil
1 large onion, chopped
3 stalks celery, chopped
1 green bell pepper, seeded and chopped
1 1/2 pounds seasoning meats, such as tasso, ham ends, ham bone or pickled pork, chopped
1 clove garlic, chopped
1/4 cup liquid smoke
1/4 cup Worcestershire Sauce
2 tablespoons granulated garlic
1 tablespoon granulated onion
1 tablespoon freshly ground black pepper
1 tablespoon brown sugar, optional
2 to 3 dried bay leaves
Kosher salt
8 ounces pecan- or hickory-smoked andouille sausage, sliced on the bias
1 1/2 cups long-grain white rice
1/2 cup chopped green onions
1/2 cup roughly chopped fresh parsley
Louisiana-style hot sauce, for serving
Yellow or Creole mustard, for serving Instructions: Put the beans in a large bowl and add enough stock to cover by about 1 inch. Cover and refrigerate for 24 hours. (Water is not recommended for soaking the beans as it adds nothing to the flavor and does not soften the beans quite as well as stock does.) Add 1 tablespoon of the vegetable oil to a large saute pan over medium heat. Add the onions and cook until translucent, 2 to 3 minutes. Then add the celery and bell peppers, and cook until softened, slightly brown and giving off a pleasant aroma, about 3 minutes. Then add the seasoning meats and chopped garlic, and cook until browned, 4 to 5 minutes. Divide in half and reserve. Remove the beans from the refrigerator (they will have expanded nicely and their skins should be bursting by now). Add the beans and soaking liquid to a large stockpot, and add additional stock to cover the beans by several inches. Set the stockpot on the stove, bring it to a slight boil and reduce to a heavy simmer. Stirring vigorously, add the liquid smoke, Worcestershire sauce, granulated garlic, granulated onion, black pepper, brown sugar if using, bay leaves and half of the seasoning meat mixture. Simmer for 2 1/2 to 3 hours. (To get \New Orleans cream-style\ beans, which are preferable, you can continue to simmer until the beans break down, about 1 hour more.) Season with salt, remove from the heat and let cool in the stockpot to room temperature. Refrigerate overnight. (The beans can be eaten after seasoning with salt, but refrigerating them overnight improves the flavor of the dish.) Remove the stockpot from the refrigerator and gently reheat on the stove, stirring in 1/2 cup stock to loosen up the coagulated bean mixture. When the beans reach a boil, reduce to a heavy simmer, stirring frequently as to not let the beans at the bottom of the pot burn. Taste and adjust the seasoning as desired. Heat the remaining 1 tablespoon vegetable oil in a small saute pan over medium heat. Add the andouille sausage and cook until brown on both sides, about 1 minute per side. Bring 3 cups water to a boil in a small stockpot. Add the rice, bring it back to a boil and cook for 3 minutes. Cover the stockpot, remove from the heat and let steam for 15 minutes. Remove the lid and transfer the rice to a small baking sheet to cool slightly. Reheat the remaining seasoning meat mixture. Divide the seasoning meat mixture, beans and andouille sausage among bowls, top with a scoop of rice, and sprinkle with the green onions and parsley. Serve with hot sauce and mustard. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Zinfandel]" 53091,"Chinese Five-Spice Chicken with Red Cabbage and Potato Gratin 2 to 3 Idaho potatoes, peeled and sliced 1/16-inch thick on a mandoline 1/2 cup heavy cream 1/4 cup grated Parmesan or Gruyere, plus 4 tablespoons for topping, divided 2 teaspoons dried thyme or 2 tablespoons chopped fresh thyme leaves 1 teaspoons kosher salt 1 teaspoon freshly ground black pepper
6 strips bacon, chopped 1 cup chopped Spanish onion, about 1 large onion 2 cups chopped red cabbage, about 1/2 head 1 tablespoon sugar 2 teaspoons kosher salt 1 teaspoon freshly cracked black pepper 1/2 cup red wine 1/4 cup balsamic vinegar 2 tablespoons olive oil 2 teaspoons Chinese five-spice powder 1 teaspoon garlic powder 1 teaspoon kosher salt 1 teaspoon freshly cracked black pepper 2 (6-ounce) chicken breasts, boneless and skinless 2 tablespoons butter, unsalted Instructions: Gratin:
Preheat the oven to 400 degrees F.
Toss the first 6 ingredients together in a bowl, making sure the potato slices are evenly covered with the mixture. Spray 2 ramekins with cooking spray and gently press a handful of the potatoes into each one. Arrange the ramekins on a sheet pan and fill each cup 3/4 of the way with the cream mixture and cover the top with foil. Slide the pan into the oven and cook until the potatoes are cooked through, about 30 to 45 minutes.* Remove the foil, add 2 tablespoons of the remaining cheese to each ramekin and cook until cheese is bubbling, about 4 to 8 minutes. Remove the gratins from oven and set aside.
Cabbage: In a medium skillet, over medium heat, add the bacon and cook until crispy, about 5 to 8 minutes. Remove the bacon to a plate, leaving 3 to 4 tablespoons of the fat in the skillet. Add the onions and saute for 5 to 7 minutes over medium-high heat. Stir in the cabbage, sugar, salt and black pepper and continue cooking for an additional 6 to 8 minutes. Add the red wine, toss the ingredients and cook covered with a lid until the liquid has almost completely evaporated, about 8 to 12 minutes. Stir in the balsamic vinegar and cook until it has almost evaporated as well, about 1 to 3 minutes. Turn off the heat and add the reserved bacon.
Chicken: Combine the first 5 ingredients in a medium bowl. Add the chicken breasts, toss to coat with the marinade and allow them to sit for 10 to15 minutes. In a saute pan over medium heat, add the chicken breasts and cook for 4 to 5 minutes on the show side and 6 minutes the other side, or until cooked through. Remove the chicken to a cutting board and top each breast with 1 tablespoon of butter. Cover with foil, allow them to rest for 5 minutes, then slice lengthwise.
To serve: Put a portion of the cabbage in the center of each dish. Arrange the chicken, on top of the cabbage. Run a knife along the inside of each ramekin, to loosen, and invert them onto the plates before serving. ","[Syrah, Pinot Noir, Barbera, Tempranillo]" 53092,"Festive Strudel 12 sheets filo pastry (if frozen, thaw), approximately 9 ounces/ 250 g 4 1/2 ounces/ 125 g butter, melted 1 teaspoon ground cinnamon 3 1/2 ounces/ 100 g Demerara sugar (natural brown sugar or turbinado) 4 ginger nuts 14 ounces/ 400 g leftover Christmas pudding 3 apples or pears, or 2 quince, or a mixture of the three 50 g good-quality chocolate (70-percent cocoa solids), roughly chopped Icing sugar (confectioners' sugar), for dusting Ready-made custard, to serve Instructions: Preheat the oven to 180 degrees C/ 350 degrees F/ Gas 4. Lay out 6 sheets of filo pastry on a clean tea towel, overlapping each by an inch or so, so they cover the tea towel. Cook's Note: The filo should cover the tea towel completely, with just a little overhang at one of the shorter ends. Work quickly so your pastry doesn't dry out and brush some melted butter all over it. Sprinkle over the cinnamon and 2 ounces/ 50 g of the sugar, then crumble over your ginger nuts to add a nice bit of crunch. Carefully layer the rest of the pastry sheets on top and brush again with butter. Use your hands to crumble the Christmas pudding into a bowl then grate in the fruit, cores and all. You want to have about the same amount of grated fruit as you've got pudding. Add about 2 tablespoons of sugar, and mix it all together to break up the pudding a bit more. Sprinkle this all over the pastry so it's roughly covered, leaving the overhang clear. Place the chocolate in a row on top of the Christmas pudding, down the short side nearest the overhang. Fold the overhang over the chocolate and pinch it up, then lift up your tea towel, and use it to help you carefully roll up your strudel. Tuck the ends under to seal it and transfer to a large nonstick pan. Brush it all over with butter then sprinkle over a little more sugar. Bake in the hot oven for about 40 minutes until crisp, golden and gorgeous looking. It might split a bit and look slightly rustic, but I think that's quite nice. Cook's Note: You could wrap an extra layer of filo round it before cooking if you want it to look a bit neater. Once the strudel is cooked, leave to cool, then use a serrated knife to cut the strudel into 2-inch/ 5 cm slices. Dust these with icing sugar and serve with ready-made custard from the refrigerator. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 53093,"Rustic Pesto Pizza 2 tablespoons pine nuts, toasted 1 large garlic clove, finely chopped Kosher salt 1/4 cup chopped fresh basil leaves 2 tablespoons Parmesan 2 tablespoons extra-virgin olive oil Freshly ground black pepper 7 ounces prepared pizza dough All-purpose flour, for rolling Cornmeal, for dusting 1/4 small red onion, thinly sliced 1 red ripe tomato, thinly sliced 1/4 cup kalamata olives, pitted and chopped 4 slices fresh mozzarella Instructions: Make the pesto: place the toasted pine nuts in a bowl (or mortar) and crush with a wooden spoon (or pestle) to make a chunky paste. Add in the garlic and a pinch of salt and combine. Mix in the basil and Parmesan. Stir in the olive oil and season with pepper. Put a pizza stone onto the floor of the oven and preheat the oven to 425 degrees F. Put the dough onto a floured surface and knead and stretch the dough to about an 8-inch diameter. Dust a wooden pizza paddle with cornmeal and carefully transfer the dough. Spread the pesto over the dough, leaving 1-inch around the edge to form a crust. Top with the onion and tomato slices and season with salt and pepper. Scatter the olives all over the pizza and top with the fresh mozzarella. Slide the pizza onto the stone and bake until the cheese is melted and the crust is golden, about 8 to 10 minutes. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 53094,"Salted Caramel Banana Macarons 1 1/4 cup almond meal 1 3/4 cup powdered sugar 3 large older egg whites 3 tablespoons meringue powder Food coloring, if desired Fleur de sel, for sprinkling 1/2 cup granulated sugar 3/4 tablespoon unsalted butter, at room temperature 3 teaspoons heavy cream 3/4 teaspoon fleur de sel 1 ripe banan Deep purple macaroons filled with store-bought black currant preserves Deep pink macaroons filled with store-bought or homemade raspberry preserves Brown macaroons filled with store-bought peanut butter and jelly Yellow macaroons filled with store-bought lemon curd Green macaroons filled with store-bought cream cheese frosting mixed with ground pistachios Instructions: Cook's Notes: You don't need to go out and purchase older egg whites, you can simply used the eggs that you've had in the refrigerator for the last 4 or 5 days. After you separate the eggs, make sure you allow the egg whites to come to room temperature before whipping. Room temperature egg whites whip better and faster if at room temperature. For the meringue cookies: Preheat the oven to 300 degrees F. Prep 2 half sheet pans with parchment or silicone baking mats. Sift together your almond meal and powdered sugar and set aside. In the bowl of a standing mixer, or with an electric hand mixer, beat the egg whites on low speed until foamy. Begin sprinkling in the meringue powder as you beat. Then increase the speed to medium and beat until soft peaks form. If adding food coloring at the point, you can divide the meringue, add to a separate bowl and dye as desired (see Cook's Note, below). Beat to combine. When you get to soft peaks (the peaks will curl when the whisk is lifted from the mixture), carefully proceed; you want firm glossy peaks in your meringue, you do not want to beat all the way to stiff peaks (peaks stand up straight when a whisk is lifted from the mixture). Add a third of the almond mixture, folding it in gently. Once combined, add the remaining almond flour in 2 batches. Be very, very gentle! Make sure to fully incorporate all your ingredients, but do not over-fold. Spoon the mixture into a pastry bag fitted with a plain 1/2-inch tip. (You can also use a ziptop bag with a corner cut off.) It's way easier to fill your bag if you stand it up in a tall glass and fold the top down before spooning in the batter. Pipe 1-inch mounds of batter onto the prepared sheet pans. Using a wet fingertip, tap the mounds to a smooth tip. Alternately, pick up the pan with both hands, and holding it level, tap it firmly onto the counter several times. Allow any residual water to dry out. Sprinkle each cookie with fleur de sel. Allow the cookies to rest 30 to 60 minutes, depending on the humidity. Bake the cookies for about 15 minutes, 1 sheet at a time. Let the cookies cool. For the filling: In a heavy bottomed saucepan set over medium-high heat, combine the sugar and 2 tablespoons water. Slowly let the sugar melt and turn into caramel (do not stir). Carefully add the butter and heavy cream and stand back as it will release a lot of steam. Stir until everything is fully incorporated. Add the fleur de sel. In a small bowl, mash the ripe banana with a fork. Once the caramel has cooled, add it to the mashed banana. Spread the mixture on the cookies, making sandwiches. Place in the refrigerator and allow to mature for at least 24 hours. ","[Chardonnay, Riesling, Pinot Grigio, Sparkling wine]

" 53095,"Hot Cocoa Bar 1 cup confectioners' sugar 1 cup cocoa powder 1 teaspoon cornstarch 1 teaspoon fine sea salt 6 cups milk 1/2 vanilla bean, split and seeds scraped 2 cups milk chocolate morsels (about 12 ounces) Instructions: Cocoa Bar Suggestions: Cinnamon sticks, candied orange zest, caramel, whipped cream, almond milk, marshmallows, mint chocolate bars, shaved chocolate, Nutella, peppermints, crystallized ginger and chipotle pepper powder Whisk together the confectioners' sugar, cocoa powder, cornstarch and salt in a saucepan (one with a spout if you have one). Make sure to mix it really well. Whisk the milk in slowly, you don't want any lumps. Add the vanilla seeds and pod. Place over medium heat and bring to a slight simmer. Cook until thickened, about 5 minutes. Remove the vanilla bean and stir in the milk chocolate morsels until melted. Keep warm until serving. Cocoa Bar Setup: Arrange or display all the various flavorings your guests will enjoy. If you know your guests will want to try multiple combinations, have espresso cups available, so the hot cocoa will last longer and guest won't feel so bad trying multiple cups. ","[Merlot, Cabernet Sauvignon, Malbec, Zinfandel]" 53096,"Fresh Berries & Sweet Ricotta Homemade Ricotta (recipe follows) 2 tablespoons sugar 2 tablespoons liquid honey 1 1/2 teaspoons pure vanilla extract 2 cups fresh strawberries, hulled and halved or sliced, depending on size (see Cook's Note) 2 (6-ounce) packages fresh raspberries 2 (6-ounce) packages fresh blueberries Fresh Raspberry Sauce (recipe follows) Grated lemon zest, for serving 4 cups whole milk 2 cups heavy cream 1 teaspoon kosher salt 3 tablespoons good white wine vinegar 1 (6-ounce) package fresh raspberries 1/2 cup sugar 1 cup (12 ounces) seedless raspberry jam, such as Tiptree (see Cook's Note) 1 tablespoon framboise liqueur Instructions: Place the Homemade Ricotta in a medium bowl and stir in the sugar, honey, and vanilla. Set aside at room temperature for up to 2 hours. In another bowl, combine the strawberries, raspberries, and blueberries. When ready to serve, divide the berries among 6 bowls. With an ice cream scoop, place a large dollop of the ricotta in each bowl and drizzle with lots of the Fresh Raspberry Sauce. Sprinkle with the lemon zest and serve. Set a fine-mesh sieve over a deep bowl. Dampen 2 pieces of cheesecloth with water and line the sieve with a double layer of the cheesecloth. Pour the milk and cream into a medium stainless-steel or enameled pot, such as Le Creuset, and stir in the salt. Bring to a full rolling boil over medium heat, stirring occasionally. Turn off the heat and pour in the vinegar. Allow the mixture to stand for one minute, until it curdles. It will separate into thick parts (the curds) and milky parts (the whey). Pour the mixture into the cheesecloth-lined sieve and allow it to drain into the bowl at room temperature for 20 minutes (for soft ricotta) to 25 minutes (for firmer ricotta), occasionally discarding the liquid that collects in the bowl. Transfer the ricotta to a bowl, discarding the cheesecloth and any remaining liquid. Use immediately or cover with plastic wrap and refrigerate. The ricotta will keep, refrigerated, for 4 to 5 days. Place the raspberries, sugar, and 1/4 cup water in a small saucepan over medium heat. Bring to a boil, lower the heat, and simmer for 4 minutes. Pour the cooked raspberries, the jam, and the framboise into the bowl of a food processor fitted with the steel blade and process until smooth. Pour into a container and chill. The sauce can be refrigerated for up to one week. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]

" 53097,"Basic Pizza Dough 2 1/4 teaspoons active dry yeast 1 1/2 cups warm water (about 110 degrees F) 3 1/2 cups all-purpose flour, plus additional for rolling dough 2 teaspoons kosher salt 1/2 teaspoon ground white pepper 1 scant tablespoon honey 1 tablespoon extra-virgin olive oil, plus some additional for coating the bowl/greasing the trays Instructions: In a large bowl, combine the yeast and warm water. Stir to dissolve the yeast and allow the mixture to rest for 5 minutes. Using a sieve or strainer, \sift\ about half of the flour over the yeast mixture and blend until smooth with your hands. Add the salt, pepper and honey and mix to blend. Sift in the remaining flour and mix to blend. Lightly flour a cutting board or flat surface. Turn the pizza dough onto the floured area and knead for 3 to 5 minutes. The flour should feel smooth and the ingredients fully integrated. Place the dough inside a lightly oiled large bowl. Cover with plastic wrap and let rest in a warm place, about 1 1/2 hours or until doubled in volume. Press gently on the dough and turn it onto a floured surface. Divide the dough into 4 equal parts, rolling each quarter into a loose ball. Cover with a clean kitchen towel and allow the dough to rest for an additional 15 minutes. Flatten each ball, 1at a time, and roll into a 6-inch round. Place each round in a single layer on a lightly greased baking sheet. Tip for topping the pizza: Brushing the dough with olive oil can create a barrier that will help to prevent the topping from making the crust soggy. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 53098,"L.O.V.E. Wrap Sandwich (Lettuce, Onion, Vegetable, Egg Salad) 8 hard boiled eggs 4 teaspoons mayonnaise 1 teaspoon Dijon mustard 2 tablespoons fresh chives, finely chopped Salt and pepper 4 pieces whole-wheat wrap bread (9 inches in diameter) 1 red bell pepper, cut into strips 12 thin slices red onion 8 leaves romaine lettuce, torn into pieces (about 1/2 cup) Instructions: Dice 4 whole eggs and 4 egg whites and put into a small bowl. Add the mayonnaise and mustard and stir with a fork, mashing somewhat for desired consistency. Stir in chives and season with salt and pepper. Place wrap bread on a plate and spread the egg salad in the middle. Top with the peppers, onion slices and the lettuce. Fold into a wrap sandwich. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 53099,"Frozen Chocolate Mousse with Orange Liqueur 2 cups heavy cream 8 ounces bittersweet chocolate, finely chopped 4 large eggs, separated 1/2 cup plus 1 tablespoon orange liqueur (preferably Grand Marnier) 3/4 cup plus 1 tablespoon granulated sugar 4 ounces bittersweet chocolate, finely chopped 1 tablespoon coconut oil Confectioners' sugar, for dusting Instructions: Make the mousse: Line a 7- to 8-inch bowl with plastic wrap, leaving a 2-inch overhang. Beat 1 cup heavy cream in a large bowl with a mixer on medium-high speed until stiff peaks form, about 2 minutes. Refrigerate until ready to use. Clean and dry the beaters. Put the chocolate in a large heatproof bowl. Heat the remaining 1 cup heavy cream in a small saucepan over medium heat until hot but not boiling, then pour over the chocolate and stir until melted. Set aside. Bring 1 1/2 inches of water to a boil in a wide pot; reduce the heat to maintain a gentle simmer. Whisk the egg yolks, 1/2 cup orange liqueur and 1 tablespoon granulated sugar in a medium metal bowl. Set the bowl over the pot of simmering water (do not let the bowl touch the water). Continue whisking, frequently scraping down the sides of the bowl with the whisk, until the mixture is thick, has almost doubled in volume and leaves a trail when you lift the whisk, about 5 minutes. Remove the bowl from the pot. (If the yolk mixture thickens too quickly or starts to scramble, remove the bowl from the pot and let cool slightly, whisking, then return to the pot.) Put the egg whites and the remaining 3/4 cup granulated sugar in a large metal bowl and set it over the simmering water. Beat on medium speed with a hand mixer until fluffy and shiny, about 3 minutes. Remove the bowl from the pot and continue beating until stiff peaks form, about 4 more minutes. Using a rubber spatula, fold the egg yolk mixture into the melted chocolate mixture until combined, then fold in the beaten egg whites until combined with some white streaks. (Do not overmix.) Gently fold in the whipped cream until no streaks remain. Fold in the remaining 1 tablespoon orange liqueur. Scrape the mixture into the plastic wrap?lined bowl. Cover with plastic wrap and freeze at least 6 hours and up to 2 days. Make the chocolate shell: Combine the chocolate and coconut oil in a medium microwave-safe bowl; microwave in 30-second intervals, stirring, until smooth. Remove the mousse from the freezer and uncover. Invert onto a platter and gently remove the plastic wrap. Pour the chocolate shell over the mousse and spread with the back of a spoon or a pastry brush to make a thin layer. Return to the freezer until the chocolate hardens, at least 10 minutes. Dust with confectioners' sugar right before serving. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 53100,"Sweet Potatoes with Maple-Horseradish Butter 2 pounds sweet potatoes (about 3 medium potatoes), peeled and cut into 1-inch chunks 1/4 cup pure maple syrup 1/4 cup low-sodium chicken broth 2 tablespoons unsalted butter Kosher salt and freshly ground black pepper 1/2 cup loosely packed flat-leaf parsley leaves, chopped 1 tablespoon prepared horseradish Instructions: Preheat the oven to 400 degrees F. Put the sweet potato chunks in a 3-quart casserole dish in an even layer. Bring the maple syrup to a gentle boil in a small saucepan over medium-high heat. Boil for 1 minute, then add the broth. Let come to a boil again, then cook for 1 minute more. Turn off the heat and whisk in the butter. Pour the mixture over the sweet potatoes and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Cover the dish with foil and roast until the potatoes are tender, about 30 minutes. Remove the foil and continue to roast until the sauce is reduced to a glaze, 10 to 15 minutes. Add the parsley, horseradish and 1/4 teaspoon salt and stir to coat the potatoes. Serve hot. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 53101,"Old Fashioned Lemonade 1 cup sugar 1 cup water Peel of 1 lemon, cut into strips Juice of 6 lemons Fresh mint sprigs and lemon slices, for garnish Instructions: In a small saucepan bring sugar and water to a boil, add peel and simmer for 5 minutes. Remove from heat, bring to room temperature and strain out peel. To a 2 quart pitcher add lemon juice and 1/2 cup of the syrup and 5 cups water stir, taste, adjust ratio of water and syrup. Serve over ice garnished with a mint sprig. ","[Chardonnay, Sauvignon Blanc, Riesling]" 53102,"Mint Pesto Pasta Kosher salt and freshly ground black pepper 1 pound bowtie pasta (farfalle)
4 cups packed fresh mint leaves (about 4 1/2 ounces), plus several whole leaves for garnish
3 tablespoons (about 1 1/2 ounces) unsalted toasted pistachios
1 clove garlic, lightly crushed
1 cup extra-virgin olive oil
One 2 1/2-ounce wedge pecorino, plus 1 handful grated, for garnish Juice of 1/2 a large lemon
A dollop of unsalted butter, optional
Fresh mint leaves, for garnish Instructions: Bring a large pot of salted water to a boil and cook the pasta according to the manufacturer's instructions for al dente pasta. Meanwhile, put the mint leaves, pistachios and garlic in the bowl of a food processor and pulse until finely chopped. While still pulsing, slowly drizzle in the olive oil. Remove the lid and use your hands to break up the wedge of pecorino into small chunks and add them to the food processor along with a pinch of salt and pepper. Pulse until well combined but there are still small pieces of pecorino throughout the mixture. (You do not want to blend too much because it will cause the mint to brown.) Season with additional salt and pepper if needed. Transfer the pesto to a large high-sided skillet. When the pasta is cooked to al dente, use a large slotted spoon to lift the pasta out of the pot and directly into the skillet. Stir to combine. Turn the heat to medium-high and cook, stirring occasionally, until the excess water from the pasta has evaporated and some of the pecorino has started to melt, 3 to 5 minutes. Stir in the lemon juice and butter if using. Season with additional salt and pepper if needed. Transfer to a large platter and garnish with the grated pecorino and whole mint leaves. Serve warm or at room temperature. ","[Chardonnay, Vermentino, Sauvignon Blanc, Grner Veltliner]" 53103,"Shrimp and Truffled Grits with Moroccan Chorizo Broth 2 tablespoons olive oil 4 ounces Spanish chorizo, roughly chopped (about 1/2 cup) 1 tablespoon minced garlic 1 tablespoon minced shallots 1 teaspoon toasted cumin 1 teaspoon smoked paprika A pinch cayenne pepper 1 cup clam juice 1 cup heavy cream 1 tablespoon butter 12 ounces Florida rock shrimp 4 organic eggs Truffled Grits with Aged Cheddar, recipe follows Tomato Jam, recipe follows Crusty white bread, for serving 2 cups milk 1 cup heavy cream 1 stick butter 1 cup grits, such as Anson Mills 1/4 teaspoon kosher salt 1/4 teaspoon ground pepper 4 tablespoons mascarpone 2 tablespoons grated aged Cheddar Few shavings of fresh truffle or 1 teaspoon truffle oil 10 vine ripe tomatoes, chopped 1 cup brown sugar 1/2 cup sherry vinegar 1/4 cup soy sauce 1/2 tablespoon togarashi (Japanese chili powder) Instructions: In a hot saute pan over medium heat, add the olive oil and sweat the chorizo until the fat starts to render, about 1 1/2 minutes. Then add the garlic and shallots. Cook until fragrant, about 1 minute. Add the cumin, smoked paprika and cayenne pepper. Deglaze with the clam juice and add the heavy cream. Allow to reduce by half. Finish with the butter and keep warm until ready to serve. When ready to serve, add the rock shrimp and cook for about 2 minutes. Fry the eggs according to your preference. Serve the shrimp and chorizo over the Truffled Grits with Aged Cheddar and top with the fried eggs. Garnish with Tomato Jam and serve with crusty white bread. Bring the milk, cream and butter to a boil in a medium saucepan over high heat. Whisk in the grits vigorously. Lower the heat and continue to cook, about 10 minutes. Season with the salt and pepper. Taste the grits at this point; if they are still firm, continue to cook until softened. If grits become too thick, thin with additional milk. Remove from the heat and stir in the cheeses and truffle shavings or truffle oil. Keep warm until ready to serve. On the base of each tomato, slice an X with a paring knife, piercing the skin. Drop the tomatoes in boiling water for about 30 seconds. Place tomatoes in ice water. Remove the peel from the tomatoes and slice in half, squeezing out the seeds. Roughly chop. Place in a saucepan over high heat with the sugar, sherry vinegar, soy sauce, 1/2 cup water and togarashi, and bring to a boil. Cook rapidly, stirring often, until the liquid has evaporated by 80 percent and the tomatoes have a jam-like consistency, 25 to 30 minutes. Refrigerate and use as needed. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]

" 53104,"Crowd-Sourced Spaghetti and Meatballs 1 pound ground beef 1/3 cup Italian seasoned breadcrumbs 1/4 cup grated Parmesan cheese 2 large cloves garlic, grated 1/2 teaspoon dried parsley 1/2 teaspoon dried basil Kosher salt and freshly ground pepper 1/4 cup milk 1 large egg 1 teaspoon Worcestershire sauce 1/4 cup extra-virgin olive oil 2 tablespoons extra-virgin olive oil 1 onion, finely chopped 2 large cloves garlic, grated 1/2 teaspoon dried parsley 1/2 teaspoon dried basil Kosher salt and freshly ground pepper 1/4 cup dry red wine 1 28-ounce can crushed tomatoes 1/2 cup low-sodium chicken broth 1 teaspoon sugar 12 ounces spaghetti Grated Parmesan cheese, for topping Instructions: Make the meatballs: Combine the beef, breadcrumbs, cheese, garlic, parsley, basil and 3/4 teaspoon each salt and pepper in a large bowl. Whisk together the milk, egg and Worcestershire sauce in a small bowl. Pour over the meat and gently mix with your hands until well blended. Roll into 12 golf ball\u2013size meatballs. Refrigerate until chilled, at least 20 minutes. Heat the olive oil in a large Dutch oven or other pot over medium-high heat. Add the meatballs in a single layer and cook, turning, until well browned all over, 6 to 8 minutes. Remove the meatballs to a plate and set aside. Discard the oil and gently wipe out the pot with a paper towel. Make the sauce: Heat the olive oil in the same pot over medium heat. Add the onion and cook, stirring, until translucent, about 5 minutes. Stir in the garlic, parsley, basil and 1/2 teaspoon each salt and pepper; cook 1 minute. Add the wine and cook, scraping up the browned bits from the bottom of the pot, until the wine is nearly evaporated, about 2 minutes. Stir in the tomatoes, chicken broth, sugar and 1/2 cup water. Add the meatballs to the sauce. Bring to a simmer, then reduce the heat to low and cook until the meatballs are cooked through and the sauce thickens slightly, 18 to 20 minutes; season with salt and pepper. Meanwhile, bring a large pot of salted water to a boil. Add the spaghetti and cook as the label directs for al dente. Reserve 1/2 cup cooking water, then drain. Return the spaghetti to the pasta pot, ladle in about half of the sauce and toss well to coat, adding more sauce if necessary. Divide the spaghetti and meatballs among bowls. Top with Parmesan and serve with the remaining sauce. ","[Chianti, Barbera, Dolcetto, Tempranillo]" 53105,"Carrot-Orange Mimosa 1 1/2 cups freshly squeezed carrot juice, carrot greens reserved for garnish 1 1/2 cups freshly squeezed orange juice
Juice of 1 lime
1 bottle Champagne or sparkling wine, chilled Instructions: Combine the carrot, orange and lime juice in a pitcher. Fill chilled champagne flutes or glasses halfway with the juice and top with the Champagne. Garnish with the carrot greens. ","[Champagne, Prosecco, Cava]" 53106,"Pumpkin Apple Pie One 9-inch deep-dish homemade or store-bought pie shell, unbaked 2 tablespoons unsalted butter
2 Gala apples, cut into 1/2-inch dice 1 McIntosh apple, cut into 1/2-inch dice 1 teaspoon ground nutmeg 1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/8 teaspoon ground cloves
Salt
One 15-ounce can pumpkin puree
1/2 cup granulated sugar
1/4 cup dark brown sugar
One 12-ounce can evaporated milk 2 eggs
Whipped cream, optional Instructions: Preheat the oven to 375 degrees F and place a rack in the center of the oven. Fit a 9-inch deep-dish pie plate with the pie dough. Then trim and crimp the dough, and refrigerate until ready to use. Melt the butter in a medium skillet set over medium heat, then toss in the Gala apples, McIntosh apples, 1/2 teaspoon of the nutmeg, the cinnamon, ginger, cloves and a pinch of salt. Cook until the apples begin to soften, 8 to 10 minutes, then remove from the heat and set aside to cool slightly. In a bowl, add the pumpkin puree and whisk in the granulated sugar, brown sugar, evaporated milk, eggs and a pinch of salt. Remove the pie plate from the refrigerator and fill the bottom with the sauteed apple mixture. Pour the pumpkin filling over the top and sprinkle with the remaining 1/2 teaspoon nutmeg. Bake until pumpkin is set, 1 hour 15 minutes to 1 hour 30 minutes. Cool, and then slice the pie and top with whipped cream if using to serve. ","[Chardonnay, Riesling, Merlot, Cabernet Sauvignon]

" 53107,"Slow-Cooker Fondue 3/4 cup white wine 1 clove garlic, peeled and smashed
9 ounces Gruyere cheese, grated
9 ounces Swiss cheese, grated
1 tablespoon cornstarch
1/2 teaspoon grated nutmeg
1/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 Granny Smith apples, sliced, for serving 1 small head cauliflower, cut into florets, for serving 1 loaf ciabatta, cubed, for serving Instructions: Add the wine to a 1.5-quart slow cooker and turn to high. Allow to heat for 5 minutes. Add the garlic and let simmer in the hot wine for 1 minute. Meanwhile, in a large bowl, toss together the Gruyere and Swiss cheeses, cornstarch, nutmeg, salt and pepper. Add the cheese mixture to the hot wine and cook for 30 minutes on high. Turn to low and cook for another 45 minutes, stirring every 15 minutes. To serve, stir the fondue to make sure everything is amalgamated. Place the apple slices, cauliflower florets, bread and skewers on a platter and serve. ","[Chardonnay, Riesling, Pinot Grigio, Sparkling wine]" 53108,"Homemade Sriracha 1/2 cup (50 grams) whole Thai bird's eye chiles 1 tablespoon vegetable oil 3 shallots, chopped One 400-milliliter (13.5-ounce) can diced tomatoes
1/4 cup white vinegar
3 tablespoons fish sauce 2 tablespoons sugar 6 cloves garlic Instructions: Bring a large pot of water to a boil over high heat. Add the chiles and let cook 2 to 3 minutes, then drain and cool. Wearing clean kitchen gloves, cut off and discard the stems and set aside the chiles. Heat the oil in a skillet pan over medium-high heat, then fry the shallots until translucent. Add the tomatoes and bring to a simmer, then turn off the heat and let cool. Pour the tomato mixture into a blender and add the chiles, vinegar, fish sauce, sugar and garlic and blend until smooth. Transfer to a clean jar or bottle and store in the fridge for up to 10 days. ","[Chardonnay, Sauvignon Blanc, Riesling, Gouda]" 53109,"Spiced Roasted Carrots 2 pounds mixed colored baby carrots with tops, peeled 2 tablespoons extra-virgin olive oil 1/2 teaspoon ground cumin 1/4 teaspoon ground coriander Kosher salt and freshly ground black pepper 2 tablespoons roughly chopped fresh dill Instructions: Preheat the oven to 400 degrees F. Toss the carrots on a rimmed baking sheet with the oil, cumin, coriander, 1 teaspoon salt and a few grinds of pepper until the carrots are well coated. Spread out in a single layer and roast until tender, stirring the carrots about halfway through the cooking time, about 40 minutes. Transfer the carrots to a serving platter and sprinkle with the dill. ","[Chardonnay, Riesling, Gewrztraminer, Garnacha]" 53110,"Creamy Sweet Potato and Rosemary Soup 3 tablespoons unsalted butter, at room temperature 3 tablespoons olive oil 3 large or 6 small shallots, thinly sliced 2 to 3 cloves garlic, minced Kosher salt and freshly ground black pepper 2 pounds (about 2 to 3) sweet potatoes, peeled, trimmed and cut into 1/2-inch pieces 2 (6-inch long) stems fresh rosemary 6 cups low-sodium chicken broth 1/2 cup mascarpone cheese, at room temperature 3 tablespoons maple syrup Instructions: In an 8-quart stockpot, melt the butter and oil together over medium-high heat. Add the shallots and garlic. Season with salt and pepper and cook until soft, about 3 to 4 minutes. Add the sweet potatoes, rosemary and chicken broth. Season with salt and pepper, to taste. Bring the mixture to a boil, reduce the heat and simmer until the sweet potatoes are very tender, about 20 to 25 minutes. Turn off the heat and remove the rosemary stems. Using an immersion blender, blend the mixture until smooth and thick. Whisk in the mascarpone cheese and maple syrup until smooth. Season with salt and pepper, to taste. Keep the soup warm over low heat until ready to serve. Cook's Note: The soup can also be pureed by ladling, in batches, into a food processor or blender and blended until smooth. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 53111,"Car Cakes 1 store bought frozen pound cake, thawed Melted butter, for brushing 12 ounces whipped topping 1 block (8 ounces) soft cream cheese 1/2 teaspoon coconut extract Sour candy ribbon, rock candy, and mini chocolate sandwich cookies, for decorating Instructions: Set up the grill for direct cooking over medium heat and oil the grates. Slice the pound cake into 3/4-inch thick slices with a serrated knife. Using car-shaped cookie cutters, cut out car shapes from the slices of cake. Brush with butter and place on the grill. Cook until nice grill marks appear, about 3 minutes. Meanwhile, in a medium bowl, combine the whipped topping, cream cheese, and coconut extract. Frost the car shaped cakes with a small amount of the coconut frosting. To decorate the cars: Use ribbon candy as racing stripes, rock candy as windows, and mini chocolate sandwich cookies as wheels. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 53112,"Roasted Eggplant 1 3/4 pounds eggplant 3 tablespoons tahini 1 tablespoon fresh lemon juice 1 to 2 tablespoons olive oil 1 tablespoon minced garlic 1 teaspoon cayenne Salt and freshly ground black pepper Instructions: Preheat broiler. Place eggplant on a baking sheet and broil, turning occasionally, until charred all over and softened, about 40 minutes. Set aside to cool. When cool enough to handle, peel eggplant and roughly chop, reserving liquid. Transfer to a large bowl. Mix in remaining ingredients and season to taste with salt and pepper. Serve chilled or at room temperature, with pita triangles. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 53113,"Fusilli with Spicy Pesto 1 cup chopped walnuts 2 cloves garlic, coarsely chopped 1 (2-inch long) red or green jalapeno pepper, stemmed and coarsely chopped* see Cook's Note 2 cups grated (4 ounces) Asiago cheese 2 teaspoons kosher salt 1 teaspoon freshly ground black pepper 3 ounces baby spinach 3 ounces arugula 1/4 cup extra-virgin olive oil 1 pound fusilli pasta 4 ounces Asiago cheese, shaved Instructions: For the pesto: In a food processor, combine the walnuts, garlic, jalapeno, cheese, salt and pepper. Process until the mixture is smooth. Add the spinach and arugula and process until blended. With the machine running, gradually add the olive oil. 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 and reserve about 1 cup of the pasta water. Place the cooked pasta and pesto in a large serving bowl. Toss well and thin out the sauce with a little pasta water, if needed. Season with salt and pepper, to taste. Garnish with Asiago cheese shavings and serve. Cook's Note: For a milder pesto, remove the seeds from the jalapeno pepper. ","[Barolo, Barbaresco, Dolcetto, Tempranillo]" 53114,"Cobb's Old Fashioned French Dressing 1 cup water 1 cup red wine vinegar 1 teaspoon sugar Juice of one lemon 1 tablespoon salt 1 tablespoon ground black pepper 1 tablespoon Worcestershire sauce 1 tablespoon dry English mustard 1 clove garlic, minced 1 cup olive oil 3 cups salad oil Instructions: Blend together all ingredients except the oils. Using a whisk or food processor, combine the oils and add them in a very fine stream, continuing to whisk until the mixture is well combined. Chill and shake thoroughly before serving. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 53115,"Slow Cooker Georgia Pulled Pork Barbeque 1 cup finely chopped onion 2 cups cider vinegar
6 ounces tomato juice
1/2 tablespoon pepper
1 teaspoon garlic powder
Pinch cayenne
Dash hot sauce, such as Tabasco
1 teaspoon sugar
2 medium sweet onions, such as Vidalia, quartered
2 teaspoons light brown sugar
1 teaspoon smoked paprika
2 teaspoons salt
Pinch black pepper
One 4- to 6-pound Boston butt pork roast, bone-in
Buns, for serving Instructions: For the sauce: Puree the onion in a blender with 1/4 cup water. Place the pureed onion in a 2-quart saucepan with additional water to cover. Bring to a boil, then reduce the heat. Cook, stirring constantly until the water has almost evaporated. Add the vinegar, tomato juice, pepper, garlic powder, cayenne and hot sauce and mix well. Bring to a boil, and then stir in the sugar. Immediately remove from the heat. Set 1 cup aside for the roast. Let the remaining sauce cool completely, then refrigerate for later use. For the roast: Put the quartered onions in the bottom of a 5- to 6-quart slow cooker. Mix the brown sugar, paprika, salt and pepper and rub it over the pork roast. Then place in the slow cooker on top of the onions. Drizzle the reserved 1 cup of sauce over the roast. Cook the roast in the slow cooker on low for 10 to 12 hours, checking after 10 hours for tenderness. Remove the meat and onions from the slow cooker. Discard the onions and finely shred the pork. Reserve the juices from the slow cooker to add to the meat for desired juiciness. Serve on a bun with the juice. ","[Cabernet Sauvignon, Merlot, Malbec, Zinfandel]" 53116,"Chili-Lime Flank Steak 1 lime, plus wedges for serving 1 tablespoon chili powder 1 tablespoon packed light brown sugar 2 teaspoons chopped fresh thyme 1 teaspoon ground cumin 1 teaspoon chipotle cl powder Kosher salt and freshly ground pepper 1 1 1/2- to 2-pound flank steak Vegetable oil, for the grill Instructions: Grate the zest of 1 lime; cut the lime in half. Combine zest with the chili powder, brown sugar, thyme, cumin, chipotle powder, 1/2 teaspoon salt and a few grinds of pepper in a small bowl. Squeeze the zested lime over the steak and use the lime halves to rub the juice into the meat. Rub the spice mixture on both sides of the steak. Let stand at room temperature, 30 minutes. Meanwhile, preheat a grill to medium high. Brush the grates with vegetable oil. Grill the steak until well browned, about 8 minutes. Flip and grill until a thermometer inserted sideways into the center registers 130 degrees F to 140 degrees F, 5 to 7 more minutes for medium rare (the thinner edges of the steak will be cooked to medium). Transfer to a cutting board and let rest 10 minutes. Season with salt and thinly slice against the grain. Serve with lime wedges. ","[Malbec, Tempranillo, Garnacha, Zinfandel]" 53117,"Mai Chau 'Armpit Pig' Roasted On A Spit: Heo Cap Nach Nuong 1 small (6 1/2 to 9 pound/ 3 to 4 kg) whole black pig 2 lemongrass stem, white part only, finely sliced 6 pomelo leaves, finely sliced 3 spring onions, finely sliced 1 tablespoon salt 1/2 tablespoon five-spice powder 1 cup wild honey 1 cup vegetable oil Light soy sauce and cl, for dipping
4 baguettes
Instructions: In a mixing bowl, combine lemongrass, pomelo leaves, spring onions, salt, and five-spice powder and mix well. Fill the cavity of the pig with this mixture.
Brush the skin of the pig with honey and oil and begin to rotate on the spit on medium heat, rotating the pig every few minutes.
Baste the pig with oil every 5 minutes.
Roast for a total of 40 minutes.
Serve with baguette and soy cl dipping sauce ","[Shiraz, Tempranillo, Garnacha, Barolo]" 53118,"Couscous Upma 2 tablespoons vegetable oil 1 teaspoon black mustard seeds 1 teaspoon cumin seeds 1 teaspoon minced gingerroot 2 cloves garlic, minced 1 onion, minced 1 cup chopped green bell pepper 2 cups green beans 4 firm, ripe tomatoes, cut into 1-inch pieces Salt, to taste 2 cups water 1 chicken bouillon cube 1 2/3 cups couscous Fresh lemon juice, to taste Minced fresh cilantro, to taste Instructions: In a deep nonstick skillet set over moderate heat, warm the oil until it is hot. Add the mustard seeds and the cumin seeds, and cook, stirring, 1 minute. Add the gingerroot and garlic, and cook, stirring, 1 minute more. Add the onion and green bell pepper to the seasonings and cook, stirring occasionally, for 5 minutes. Add the green beans, tomatoes, and salt, and cook, stirring occasionally, for 5 minutes more. Add the water, bouillon cube, and salt to taste, bring to a boil, stirring, and add couscous. Simmer, stirring occasionally, for 5 to 10 minutes, or until liquid is just absorbed. Remove from heat, cover, and let stand 5 minutes. Before serving stir in lemon juice and cilantro. ","[Chenin Blanc, Vermentino, Gruner Veltliner, Riesling]" 53119,"Spicy Wok-Seared Shrimp 8 ounces cellophane noodles 1/2 cup reduced-sodium chicken broth 2 tablespoons reduced-sodium soy sauce 2 teaspoons cornstarch 1 teaspoon crushed red pepper flakes 1 tablespoon peanut or vegetable oil 1 tablespoon fresh ginger, minced 4 cloves garlic, minced 3 pounds large or jumbo shrimp, peeled and deveined 1/4 cup scallions, chopped Instructions: Soak cellophane noodles in hot water for 10 minutes, until soft. Drain and set aside. While the noodles are soaking, in a small bowl, whisk together broth, soy sauce, cornstarch, and red pepper flakes. Set aside. Heat oil in a wok or large skillet over medium-high heat. Add ginger and garlic and cook for 1 minute. Add shrimp and cook for 2 to 3 minutes, until pink. Add broth mixture and cook 1 minute, until shrimp are cooked through and sauce thickens. Remove from heat and stir in scallions. Serve half of the shrimp over cellophane noodles with all of the sauce. Reserve remaining shrimp for shrimp cakes, if desired. ","[Sauvignon Blanc, Pinot Grigio, Vermentino, Albari?o]" 53120,"Churro Tacos with Mexican Chocolate Ice Cream 6 tablespoons unsalted butter 1 teaspoon kosher salt
1/2 cup sugar
2 1/4 cups all-purpose flour
3 large eggs
1 teaspoon vanilla extract
2 quarts vegetable oil
1/4 cup ground cinnamon 1 pint Mexican chocolate ice cream or regular chocolate ice cream
1 cup dulce de leche, optional
Instructions: Melt the butter in a small saucepan over low heat. Add the salt, 1/4 cup sugar and 2 1/4 cups water to the butter and remove from the heat. Stir in flour with a wooden spoon until the mixture is smooth and a dough is formed. Transfer to a stand mixer fitted with the paddle attachment, then add the eggs one at a time, beating on medium speed, followed by the vanilla. Transfer the mixture to a piping bag fitted with a star tip and set aside. Cut parchment paper into 5-inch squares and place them on a sheet tray. Pipe a cookie-sized round of the churro batter onto each parchment square, then freeze for 1 hour. Heat the vegetable oil in a Dutch oven to 350 degrees F. Fit a rack inside a sheet tray. Combine the cinnamon with the remaining 1/4 cup sugar in a small bowl. Carefully slide half the frozen churros off the parchment paper into the hot oil and cook until golden brown and crisp, 6 to 8 minutes, then transfer to the rack. Sprinkle each churro with the cinnamon-sugar mixture immediately after removing them from the fryer. Top each churro with a scoop of ice cream and a drizzle of dulce de leche, if using.
","[Malbec, Tempranillo, Garnacha, Zinfandel]

" 53121,"Norwegian Krumkake 1 cup sugar 1/2 cup (1 stick) butter, melted 2 large eggs 1 cup milk 1 1/2 cups all-purpose flour Instructions: In a medium bowl, cream the sugar with the butter. Beat in the eggs until the mixture is light and lemon colored. Beat in the milk and flour until blended and smooth. Let stand 30 minutes. Preheat the krumkake iron until a drop of water sizzles when dropped onto the top. Open the iron; coat lightly with nonstick spray. Spoon 1 tablespoon batter onto center of the hot iron. Close iron. Bake about 1 minute on each side until the cookie is lightly browned. Insert the tip of a knife under the cookie to remove form the iron; roll the hot cookie into a cigar or cone shape. Cool on a rack. Cookies become crisp as they cool. Repeat with remaining batter. Batter will thicken as you use it; add water a tablespoon at a time as necessary to thin it to the consistency of thick cream. Store the baked cookies in an airtight container. They can be kept frozen for several weeks. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 53122,"Pine Nut and Date Crostini 1/2 cup pine nuts 24 dates, pitted 1/2 cup dry, full-bodied red wine, such as Cabernet Sauvignon 1/4 cup honey 1 baguette, sliced 1/4 inch thick Olive oil, for drizzling Instructions: Preheat the oven to 350 degrees F. Spread the pine nuts on a rimmed baking sheet and bake until golden brown, about 8 minutes. Let cool slightly. Chop the dates and transfer them to a small skillet. Chop the toasted pine nuts and add them to the skillet along with the wine and honey. Stir to combine and cook over medium heat until the liquid is syrupy, 4 to 5 minutes. Meanwhile, put the baguette slices on the rimmed baking sheet and a drizzle each slice with olive oil. Bake until toasted, 6 to 8 minutes (watch closely, as ovens vary). Top each toast with 1 tablespoon of the date mixture. Arrange the crostini on a platter and serve. ","[Cabernet Sauvignon, Merlot, Syrah, Pinot Noir]" 53123,"Gussied-Up Ramen One 3-ounce package instant chicken or pork ramen 1 tablespoon grated ginger
2 teaspoons chili paste
2 cremini mushrooms, torn
2 cloves garlic, grated
1/2 cup frozen green beans, thawed
1/2 cup shredded rotisserie chicken
1 cup baby spinach
1 tablespoon butter
1 tablespoons hoisin sauce
2 tablespoons bean sprouts, rinsed
2 tablespoons bagged shredded carrots
1/2 teaspoon sesame oil
Instructions: Add 2 cups of water to a small pot over high heat. Add the seasoning packet from the instant ramen, along with the ginger, chili paste, mushrooms and garlic. Bring to a boil. Add the ramen noodles, green beans and chicken and cook until the noodles are softened and the chicken is heated through, about 3 minutes. Remove from the heat and stir in the spinach and butter. Stir until the butter has melted and the spinach has wilted, about 30 seconds. Transfer to a large bowl. Garnish the edge of the bowl with the hoisin sauce, bean sprouts and carrots. Drizzle over the sesame oil and enjoy. ","[Sauvignon Blanc, Pinot Grigio, Vermentino, Sparkling Shiraz]" 53124,"Cauliflower Chaat Salad with Tamarind Date Chocolate Chutney 1 cup coconut sugar 2 tablespoons tamarind concentrate, such as Laxmi 2 tablespoons cacao powder (not cocoa powder)
1/2 teaspoon ground cumin
Salt and pepper 2 heads cauliflower (about 2 pounds each), cut into 1 1/2-inch florets
1/3 cup avocado oil or other neutral-flavored, high-smoke-point oil 1/4 cup cornstarch
Salt and pepper Two 15.5-ounce cans chickpeas, drained, rinsed and blotted dry on paper towels
Zest and juice of 2 limes
4 teaspoons chaat masala 2 medium shallots, minced
1 handful chopped fresh cilantro leaves and soft stems
1 handful chopped fresh mint leaves
One 2-inch thumb ginger, peeled and finely sliced
1 small head radicchio, finely sliced
Plain full-fat yogurt, stirred until smooth (about 1 cup)
Handful sev noodles (available from Indian markets) or chopped peanuts Instructions: For the tamarind-cacao chutney: Stir together the coconut sugar, tamarind concentrate, cacao powder, cumin and 2 cups water in a small saucepan. Season with salt and pepper. Bring to a boil, then turn heat down to medium-low so that sauce is simmering. Cook, uncovered, stirring occasionally, until sauce is thick enough that when you dip a spoon into it and run your finger on the back of it, it holds a line, for about 20 minutes. Remove from heat and allow to cool to room temperature. For the cauliflower chaat salad: Preheat the oven to 400 degrees F. Toss the cauliflower with the avocado oil and cornstarch. Sprinkle with salt and pepper. Pour onto a baking sheet. Tumble the chickpeas onto another baking sheet. Drizzle with a little more avocado oil and sprinkle with salt and pepper. Pop both baking sheets into the oven and roast, tossing halfway through, until cauliflower is golden brown and chickpeas are darkened and crispy on the outside, 25 to 30 minutes. Allow to cool slightly. Then add the cauliflower and chickpeas to a large bowl. Add the lime zest and juice, chaat masala, shallots, cilantro, mint and ginger. Toss gently to combine. Arrange radicchio in a large shallow bowl. Drizzle with a little tamarind chutney. Add a few dollops of yogurt. Gently tumble cauliflower and chickpeas over the top, stopping to drizzle with chutney and yogurt every now and then. Finish with more chutney, yogurt and sev noodles. Serve immediately. ","[Pinot Grigio, Sauvignon Blanc, Vermentino, Grenache Blanc]

" 53125,"Greek Salad Sweet Potato Spaghetti 1/2 red onion, thinly sliced 1 large sweet potato, peeled and spiralized 2 tablespoons flaxseed oil, plus more for drizzling Salt and freshly ground black pepper Juice of 1 lemon 2 teaspoons red wine vinegar 1 teaspoon dried oregano, plus more for sprinkling 1 cup cherry tomatoes, halved 1 cup pitted kalamata olives 1/2 cucumber, chopped Crumbled feta, for sprinkling Instructions: Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper. Combine the onion and enough salted water to cover in a small bowl; let soak about 15 minutes.
Meanwhile, place the potato spirals on the prepared baking sheet; drizzle with oil and sprinkle generously with salt and pepper. Roast until just cooked through, about 10 minutes.
In another small bowl, whisk together the lemon juice, vinegar and oregano. Whisking constantly, stream in the 2 tablespoons oil until combined; season with salt and pepper.
Drain the onion. Place the potato spirals in a serving bowl. Add the tomatoes, olives, cucumber and onion and toss. Sprinkle with feta and oregano. ","[Ros, Vermentino, Sauvignon Blanc, Grner Veltliner]" 53126,"Thanksgiving Meatballs with Cranberry Glaze 1 small green bell pepper, cut into chunks 1/2 small white onion, cut into chunks 1 small celery stalk, cut into chunks 1 clove garlic, smashed 1 tablespoon fresh rosemary leaves 1 tablespoon fresh thyme leaves 1 1/2 pounds ground turkey 3/4 cup panko 2 tablespoons mayonnaise 1 large egg 1/2 teaspoon paprika 1/4 teaspoon cayenne pepper Kosher salt and freshly ground black pepper 3 tablespoons unsalted butter 2 jalapenos, stemmed and seeded, finely chopped 6 ounces fresh or frozen cranberries 1/4 cup light brown sugar 1 teaspoon orange zest plus the juice of 1 orange Kosher salt and freshly ground black pepper Instructions: Position an oven rack in the top third of the oven and preheat to broil. Make the meatballs: Pulse the bell pepper, onion, celery, garlic, rosemary and thyme in a food processor or blender until finely chopped; transfer to a large bowl. Add the turkey, panko, mayonnaise, egg, paprika, cayenne, 2 teaspoons salt and a generous amount of black pepper and mix together using a rubber spatula until just combined.
Dampen your hands with water and shape the mixture into 26 meatballs, each about 1 1/2 inches in diameter (a 1-ounce ice cream scoop is helpful for portioning); arrange them on a rimmed baking sheet. Broil, rotating the sheet halfway through, until the meatballs are golden brown and firm, 9 to 10 minutes.
Meanwhile, make the cranberry glaze: Melt the butter in a large skillet over medium-high heat and add the jalapenos. Cook, stirring occasionally, until they start to soften, 3 to 4 minutes. Add the cranberries, sugar, orange zest and juice, 1/4 teaspoon salt and a few grinds black pepper and cook, stirring constantly, until the cranberries begin to soften, and the skin starts to crack, about 2 minutes. Mash the cranberries with a potato masher and stir until the liquid from the cranberries begins to simmer and thicken, 2 to 3 minutes.
Transfer the meatballs to the skillet and toss to coat with the cranberry glaze. Transfer to a platter and serve with toothpicks.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 53127,"Quick Fake-Out \Stuffed\ Eggplant 5 small firm eggplants, about 6 to 7 inches long and 3 inches wide or 5 Japanese eggplants about the same size 5 tablespoons extra-virgin olive oil Salt and freshly ground black pepper 1 pound ground beef or lamb 2 tablespoons tomato paste 1 small to medium onion, finely chopped 3 to 4 cloves garlic, finely chopped A small handful raisins Splash white wine or chicken stock 3 to 4 tablespoons toasted pine nuts A handful basil leaves, torn or chopped 3 tablespoons butter 1 cup bread crumbs 1/2 cup finely chopped parsley leaves, a couple generous handfuls 1/2 cup finely grated pecorino cheese or Parmigiano-Reggiano Instructions: Heat the oven to 475 degrees F. Halve 4 eggplants lengthwise. Pour about 1/4 cup extra-virgin olive oil on a rimmed baking sheet. Season the cut eggplant with salt and pepper, to taste, and arrange, cut side down, in the oil. Put in the oven and roast until tender, about 20 minutes. Peel the remaining eggplant and dice into 1/2-inch pieces. In a large skillet, over medium-high heat, add 1 tablespoon of extra-virgin olive oil. Stir in the beef or lamb, the tomato paste, onions, garlic, diced eggplant and raisins. Season with salt and pepper, to taste. Add the wine or stock, and cook until the eggplant and onions are soft, about 8 to 10 minutes. Remove from the heat and stir in the pine nuts and basil. While the meat cooks, melt the butter in small skillet over medium heat, add the bread crumbs and toast until golden. Transfer to a bowl and cool. Stir the parsley and cheese into the bread crumbs and add half of this mixture to the meat. Remove the eggplant from the oven, flip it over and transfer to a serving platter. Top each halved eggplant with a mound of stuffing and sprinkle the remaining cheesy bread crumbs over the top before serving. ","[Barolo, Cabernet Sauvignon, Syrah, Tempranillo]" 53128,"Fennel Salad with Soy Green Goddess Dressing 10 ounces green peas, fresh or frozen 1/2 cup soy milk 2 tablespoons lemon juice 2 garlic cloves, minced 3 sprigs of mint 6 leaves fresh basil, chopped Salt and pepper to taste 1 fennel bulb, sliced 1 medium cucumber, peeled, seeded, and sliced 4 scallions, white and tender green parts, chopped 2 cups shredded carrots 1 pound mixed salad greens, washed and spun dry 1 cup soy sprouts 1 cup roasted soy nuts Instructions: In a food processor or blender, puree the peas, soy milk, lemon juice, garlic, mint, basil, salt, and pepper. Chill. In a bowl, combine the fennel, cucumber, scallions, carrots, and greens. Toss the dressing with the salad. Sprinkle the soy sprouts and soy nuts over the salad. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 53129,"Strawberry Napoleons With Prosecco Cream 1 sheet frozen puff pastry, thawed 1 large egg yolk 3 tablespoons sugar 1 quart strawberries, hulled and quartered 1/4 cup sugar 1 teaspoon vanilla extract 1/3 cup sliced almonds 3/4 cup cold mascarpone cheese 1/3 cup cold heavy cream 1/4 cup cold prosecco Instructions: Make the pastries: Line a baking sheet with parchment paper. Unfold the puff pastry onto the prepared baking sheet. Whisk the egg yolk with 1 tablespoon water in a small bowl; brush all over the puff pastry, then sprinkle with the sugar. Freeze until the pastry is firm, 15 to 20 minutes. Meanwhile, make the strawberry filling: Mash 1 cup strawberries with a fork in a large bowl. Add the remaining strawberries, 2 tablespoons sugar and the vanilla; toss to coat. Set aside until ready to assemble. Preheat the oven to 375 degrees F. Spread the almonds on a baking sheet and bake until golden, 5 to 7 minutes; set aside. Cut the puff pastry into four 4-inch squares with a sharp knife; prick all over with a fork. Transfer to the oven and bake until puffed and lightly golden, about 20 minutes. Reduce the oven temperature to 325 degrees F and continue baking until flaky and golden brown, about 15 more minutes. Remove to a rack and let cool completely. Make the prosecco cream: Combine the mascarpone, heavy cream, the remaining 2 tablespoons sugar and the prosecco in a medium bowl; beat with a mixer on medium speed until soft peaks form, about 2 minutes. (Do not overbeat or the cream will become grainy.) Slice the pastries in half horizontally using a serrated knife. Put a bottom half on each plate. Top each with some prosecco cream and strawberries with their juices; cover with the top pastry halves and sprinkle with the almonds. Photograph by Anna Williams ","[Prosecco, Moscato, Vin Santo, Riesling]

" 53130,"Sauerbraten 3 pounds beef shoulder or rump 2 cups red wine vinegar 2 cups red wine 1 teaspoon cloves 5 bay leaves 3 cinnamon sticks 2 carrots, peeled and sliced 2 celery stalks, chopped 2 onions, chopped 1 medium leek, chopped 3 tablespoons butter, or lard 2 tablespoons lard 2 tablespoons all-purpose flour Instructions: Place the beef, vinegar, wine, cloves, bay leaves, cinnamon, carrots, celery, onions and leeks in a bowl small enough so the meat is immersed in the liquid. Marinate in the refrigerator for 5 days. Remove the beef from the marinade. Melt the butter in a large casserole pot and brown the beef on all sides. Pour in the marinade, including the solid ingredients; cover and simmer over low heat, about 2 hours. Remove the beef from the pot and pour the sauce through a fine strainer. Return the beef and liquid to a casserole dish. Melt the lard in a small saucepan; add the flour and cook until brown. Stir in 2 cups of beef cooking liquid to make a smooth sauce. Add the sauce to the beef, mixing it with any remaining cooking liquid in the casserole. Cook over low heat, about 15 minutes. Cut the beef into slices and serve with the sauce. ","[Burgundy, Pinot Noir, Barolo, Tempranillo]" 53131,"Chili Hotdish 2 tablespoons extra-virgin olive oil 2 pounds ground beef Kosher salt and freshly ground black pepper 1 medium onion, chopped 1 small red bell pepper, chopped 1 small yellow bell pepper, chopped 2 tablespoons chili powder 4 cloves garlic, chopped One 15.5-ounce can fire-roasted diced tomatoes One 15.5-ounce can chili beans, undrained 1 1/2 cups frozen corn 1 cup beef broth Half of a 30-ounce bag frozen French fries 2 cups shredded Cheddar Sliced scallions and sour cream, for garnish Instructions: Preheat the oven to 400 degrees F. Heat a large skillet over medium-high heat and add the oil. When the oil is hot, add the ground beef, season with 1/2 teaspoon salt and several grinds of black pepper and cook, crumbling it with a wooden spoon, until browned, about 6 minutes. Reduce the heat to medium and add the onion and bell peppers. Cook until the vegetables begin to soften, about 5 minutes. Sprinkle with the chili powder and garlic and stir to incorporate. Add the tomatoes, beans with their liquid, corn and broth. Increase the heat to bring to a rapid simmer and cook until thickened, about 3 minutes. Pour the mixture into a 9-by-13-inch baking dish. Top with the fries. Bake until the fries are browned and crisp, 30 to 35 minutes. Sprinkle with the Cheddar and bake until the cheese is bubbly, 5 to 7 minutes more. Serve topped with scallions and sour cream. ","[Zinfandel, Tempranillo, Garnacha, Barbera]" 53132,"Spaetzle with Smoked Ham and Poached Celery Hearts 3 cups flour 1 teaspoon salt 2 eggs beaten 1 cup milk 1 tablespoon butter 1 pound smoked ham, diced Poached celery, recipe follows 6 celery hearts 2 tablespoons butter 1 cup white wine Salt and pepper Instructions: Sift the flour and salt into a bowl. Make a well and mix in eggs and milk. Bring a saucepan of water to a boil. Dampen a plastic cutting board and place dough mixture on it. Cut off strips of dough into water and cook for 3 minutes. Drain spaetzle, rinse under cold water, and set aside. In a large skillet heat up butter and saute spaetzle until lightly brown. Toss with smoked ham and garnish with poached celery. Cut hearts in half lengthwise. Boil celery in salted water until fork tender, about 5 minutes and shock in cold water. Warm up butter in saute pan and saute celery until golden brown, about 2 minutes over low heat. Add white wine, salt, and pepper and simmer for 5 minutes. Serve alongside spaetzle. ","[Riesling, Gewrztraminer, Pinot Grigio, Gavi]" 53133,"Homemade Biscuits: Food Network 2 tablespoons kosher salt 8 cups all-purpose, unbleached flour, plus extra for your board and cutter 8 cups all-purpose, unbleached flour, plus extra for your board and cutter
2 tablespoons plus 2 teaspoons baking powder 2 tablespoons sugar 2 teaspoons baking soda 3 cold sticks unsalted butter 3 cups cultured buttermilk Instructions: Preheat your oven to 400 degrees F. Meanwhile, gather the flour, baking powder, salt, sugar and baking soda into your large mixing bowl and whisk together until fully incorporated. Now cut your butter into small cubes with your bench knife or straight edge knife and place into the bowl. Using your pastry cutter, cut the butter into the dry mixture in a downward twisting motion until you reach a sandy texture. At this point, your dry mix should feel like beach sand, but if there are some slightly larger pieces of butter remaining this is okay. Those pieces will create the flaky effect when the biscuits begin to cook. Now, create a well in the center of your bowl of dry ingredients. Pour the buttermilk into the center of the bowl. Using your hands (this will feel funny and get messy), incorporate all the ingredients until the dough begins to come together and become one. Now put a small amount of flour on a flat surface and continue to bring the dough together, making sure not to knead the dough or overwork it. Use some of that extra flour to bring it all together and get the dough off your fingers too. Now spread out and flatten the dough so it's about the height of your flattened hand. Using your biscuit cutter (dip it in some flour to keep any dough from sticking to it), cut out 24 biscuits, reworking the dough if need be. Place a piece of parchment paper on your cookie sheet and line up the cut biscuits, 4 by 6. Place the biscuits into the oven and cook until golden brown, about 20 minutes. Remove the biscuits and let cool for about 5 minutes before handling. These biscuits are great for breakfast with eggs and bacon, or alone as a snack.
","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 53134,"Chicken Curry 5 cloves garlic One 3-inch chunk peeled, fresh ginger Kosher salt and freshly ground black pepper
1/4 cup vegetable oil 1/4 heaping teaspoon whole cloves
10 green cardamom pods
8 whole allspice 1 cinnamon stick, broken in half
1 bay leaf 1 medium yellow onion 2 teaspoons Madras-style curry powder 1/2 jalapeno, or more to taste 3 pounds mixed skinless, bone-in chicken thighs and drumsticks (separated) 1/2 cup whole, peeled, canned tomatoes (with puree), roughly chopped 2 cups cold water Serving suggestion: Basmati rice and chutney Instructions: In a small food processor (mini-chopper), combine the garlic and ginger and puree to a paste.
Heat the oil in a stew pot or Dutch Oven over medium-high heat. Add the cloves, cardamom, allspice, cinnamon stick, and bay leaf and cook, stirring constantly, until dark and fragrant and the cinnamon stick unfurls, about 30 seconds. Add the onion and cook, stirring, until lightly browned, about 3 minutes. Add the garlic-ginger paste, curry powder, and jalapeno and cook, stirring, until lightly browned and fragrant, about 1 minute.
Season the chicken with salt and pepper. Add the tomato and chicken and cook, stirring, until the oil begin to separate and there is a distinctive crackling sound as the ingredients \re-fry\ in the oil, about 6 minutes. Continue to cook, stirring, until the chicken is lightly browned, about 7 minutes more.
Add the water and bring to a boil. Lower the heat to maintain a simmer, cover, and stew for 15 minutes. Uncover and continue cooking, stirring occasionally, until the chicken is cooked through and tender and the liquid thickens into a sauce, about 30 minutes more. Transfer chicken curry to a serving bowl and serve with rice and chutney. ","[Syrah, Pinotage, Tempranillo, Garnacha]" 53135,"Tiny Taco Salads Vegetable oil, for the skillet 8 ounces lean ground beef Kosher salt and freshly ground black pepper 1/2 cup shredded lettuce 24 tortilla chip cups, such as Tostitos Scoops 1/2 cup shredded Monterey Jack cheese 1/4 cup salsa
1/4 cup sour cream
1/4 cup guacamole
12 cherry tomatoes, sliced in half
Fresh cilantro leaves, for garnish
Instructions: Set a skillet over medium-high heat and add a little oil. Add the ground beef and cook, breaking it up with a wooden spoon, until browned, 5 to 8 minutes. Drain off any oil and season with salt and pepper. Evenly distribute the lettuce among the chip cups. Top each with some ground beef, cheese, salsa, sour cream, guacamole, tomatoes and cilantro.
","[Malbec, Tempranillo, Garnacha, Zinfandel]" 53136,"Dulce de Leche Coffee 1 cup heavy cream 2 tablespoons sugar
4 cups very hot strongly brewed good coffee 3/4 cup (6 ounces) dulce de leche
6 tablespoons whiskey, more if preferred
6 tablespoons grated chocolate Instructions: Combine the cream and sugar in a large bowl and whip until stiff. Pour the very hot coffee into 6 oversized mugs and divide the dulce de leche among the mugs (1 ounce in each). Stir until completely dissolved and combined. Add 1 tablespoon whiskey to each mug. Top with a heaping tablespoon each whipped cream and grated chocolate. ","[Bordeaux, Zinfandel, Port]" 53137,"Delicate Mint Sandwich Holiday Cookies 1/2 cup unsalted butter, softened 2 ounces cream cheese, softened 3 tablespoons granulated sugar 1 1/4 cup all-purpose flour Colored sugars, such as green, blue, red, silver and white 1/2 cup confectioners' sugar 2 tablespoons butter, softened 1 or 2 drops mint extract 1 or 2 drops red or green food coloring Confectioners' sugar, for dusting, optional Instructions: For the cookies: Preheat the oven to 375 degrees F. Cream the butter, cream cheese and sugar until smooth using a handheld mixer in a medium bowl. Add the flour slowly, mixing on low, until incorporated. Scoop the dough into a ball using your hands and cover with plastic wrap. Refrigerate until the dough has firmed slightly, about 30 minutes. On a floured surface, roll the dough about 1/8-inch thick. Cut out as many rounds as possible with a small cookie cutter and transfer to ungreased baking sheets, leaving about 1 inch between each cookie. Re-roll the dough scraps and repeat until all the dough is used. Use a smaller cutter, about 3/4-inch, or cut freehand with a small sharp knife to punch a small window out of half of the cookies. Place the cutouts on the baking sheets and sprinkle all the cookies and cutouts with the colored sugars. Bake until golden around the edges, 12 to 15 minutes. Cool for 5 minutes on the baking sheets and then transfer to wire racks to cool completely. For the filling: Place the sugar, butter, mint extract, food coloring and 1/2 teaspoon of water in a medium bowl and beat on medium speed until well combined and fluffy. Spread a thin layer of mint filling on the cookies without the windows and place the wafers with the windows on top. Sprinkle with the confectioners' sugar, if using, and serve the sandwich cookies with the cutout cookies on the side. We truly appreciate fans' bringing concerns to our attention and are sorry for any less-than-positive experience, this recipe did test successfully as written. Times vary greatly depending on the type of oven you have, placement in the oven, brand of oven, and whether the oven is gas, electric or convection. Piercing or pricking the cookies is important as the ones we did not prick puffed up. Fans can also double the recipe if they would like to make more. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 53138,"Tex Mex Red Beans and Rice 1 3/4 cups water 1 cup enriched white rice 1 tablespoon extra-virgin olive oil or vegetable oil, 1 turn of the pan 2 slices bacon, chopped 1 medium onion, chopped 1 can red beans, drained 1 tablespoon cayenne sauce (recommended: Frank's Red Hot) Salt and freshly ground black pepper Instructions: Bring water to a boil in a small saucepan. Add rice, cover and simmer 20 minutes, stirring occasionally. When rice is done, remove it from the stove top. To a medium skillet over medium high heat add oil and bacon and cook 3 minutes to crisp edges of bacon. Add onions and cook 3 minutes to soften. Add beans to heat through, then stir in cooked rice. Season rice and beans with cayenne sauce, salt and pepper, to your taste. Serve rice and beans from the skillet. ","[Malbec, Tempranillo, Garnacha, Zinfandel]" 53139,"Fruit Smoothies 2 ripe bananas, peeled and quartered 1 cup sliced strawberries Honey to taste 1 cup non-fat milk 2 tablespoons high energy powder 2 cups crushed Instructions: In a blender cup, add the bananas and strawberries. Sweeten the fruit to taste with the honey. Add the milk and energy powder. Place the blender cup on the blender and on medium speed. Puree until smooth. Add the crushed ice and continue to blend until smooth. If one prefers the smoothie to be thicker add a little more ice. Serve immediately. ","[Chardonnay, Moscato, Sauvignon Blanc]" 53140,"Smoked Salmon Dip 1 pint (2 cups) sour cream 1 tablespoon double concentrate tomato paste (from a tube) 1 teaspoon lemon juice 2 tablespoons drained, jarred capers 1/2 medium red onion, finely chopped 1/4 pound smoked salmon, shredded (ask your deli counter person for the end pieces) 1/2 teaspoon kosher salt 1/4 teaspoon freshly ground pepper Instructions: Fold in the salmon and season with the salt and pepper. Refrigerate until ready to serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 53141,"Kale Salad with Peanut Vinaigrette 1/4 cup creamy natural peanut butter 1/4 cup rice wine vinegar
2 tablespoons honey
1/4 teaspoon toasted sesame oil
1/4 cup canola oil
Kosher salt
One 15-ounce can garbanzo beans, drained and rinsed under cold water 1 tablespoon extra-virgin olive oil
Kosher salt 1 cup shredded carrots
4 breakfast radishes, thinly sliced 1 bunch Tuscan kale, cut into 1-inch pieces (about 5 packed cups)
1 Persian cucumber, sliced into half-moons
1 red bell pepper, cut into bite-size pieces
1/4 cup lightly salted, dry-roasted peanuts
Instructions: For the peanut vinaigrette: Whisk together the peanut butter, vinegar, honey and sesame oil in a small bowl until smooth. Whisk in the canola oil and season with salt. Refrigerate in an airtight container until ready to serve. For the kale salad: Preheat the oven to 375 degrees F. Line a baking sheet with paper towels. Spread the garbanzo beans on the prepared baking sheet, rolling them lightly over the paper towels to remove excess liquid. Remove the paper towels, add the olive oil, and toss the garbanzos to coat. Bake until the garbanzos are deep golden brown and crispy, 25 minutes. Season immediately with salt. Let cool completely. Combine the carrots, radishes, kale, cucumbers and peppers in a large bowl; season with salt. Dress the salad with about a third of the dressing; since the kale is such a sturdy green, it can be dressed an hour or two ahead. (Refrigerate the remaining dressing to use on other salads or as a marinade.) Just before serving, toss with the crispy garbanzo beans and roasted peanuts. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]" 53142,"Cheese Pizzettes 1/3 cup finely shredded mozzarella 1/3 cup grated Parmesan 8 ounces purchased pizza dough Extra virgin olive oil, for deep-frying Instructions: Mix the mozzarella cheese and Parmesan together in a medium bowl, then set aside. Roll out the dough on a lightly floured work surface to 1/4-inch thick. Using a 2 3/4-inch-diameter cookie cutter, cut out dough rounds. Add enough oil to a heavy large frying pan with 3-inch sides to come halfway up the sides of the pan. Heat the oil over medium heat until hot. Drop a scrap of dough into the oil to ensure the oil is hot enough. If the dough sizzles, then the oil is hot enough. Working in batches, add the dough rounds to the hot oil (being sure not to crowd them in the pan) and cook until golden brown, about 3 minutes per side. Using a slotted spoon, transfer the rounds to paper towels to drain the excess oil. Immediately sprinkle the cheese mixture over the hot pizzas. Serve warm. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Chianti]" 53143,"Chicken, Chili, and Cheese Quesadillas 12 corn tortillas, preferably white 6 ounces Cheddar, Monterey Jack or Colby cheese, thinly sliced 1 tablespoon chopped pickled jalapenos 1 cup shredded cooked chicken (about 3 ounces)
4 tablespoons (1/2 stick) unsalted butter 1 pound vine-ripened tomatoes (about 2 tomatoes) 1/4 small red onion 2 to 3 tablespoons chopped cilantro Hot sauce such as chipotle or Mexican green chili sauce to taste (1/2 teaspoon) Kosher salt 1 Hass avocado, halved, seeded and sliced
Instructions: Lay 6 tortillas on the work surface, and divide the cheese, jalapenos and chicken among the tortillas. (It's best to leave about an inch border on the edge of the tortilla uncovered to allow for the spread of the melting cheese.) Top with remaining tortillas and press gently to seal. Melt 1 tablespoon butter in a small skillet. Carefully place a quesadilla in the skillet and fry, turning once, until golden and little bubbles appear on both sides, 4 to 5 minutes in all. Repeat with the remaining quesadillas, wiping out the pan between batches if the butter burns.
While the quesadillas cook, make the salsa: Halve the tomatoes and grate them on the largest holes of a box grater into a bowl, discarding the skins. Grate the onion into the tomato and stir in the cilantro, hot sauce and salt, to taste.
Cut quesadillas into 4 wedges with a pizza wheel or knife and serve with the salsa and avocado. ","[Syrah, Zinfandel, Tempranillo, Garnacha]" 53144,"Lemon-Cumin Chicken 1/4 cup extra-virgin olive oil Zest of 1 large lemon 1/4 cup fresh lemon juice (from 1 large lemon) 2 cloves garlic, minced 1 tablespoon ground cumin 1 teaspoon kosher salt 1/4 teaspoon crushed red pepper flakes Four 4- to 6-ounce boneless skinless chicken breasts 1 1/2 packed cups fresh mint leaves (about 1 large bunch) 1 packed cup baby spinach leaves 1/2 cup grated Parmesan 1/3 cup chopped walnuts, toasted (see Cook's Note) 2 teaspoons fresh lemon juice (from 1/2 a large lemon) 1/2 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 1 clove garlic, peeled and smashed 1/2 cup extra-virgin olive oil Vegetable oil cooking spray Instructions: For the marinade: In a medium bowl, whisk together the oil, lemon zest, lemon juice, garlic, cumin, salt and pepper flakes until smooth. Add the chicken and toss until coated with the marinade. Cover and refrigerate for at least 4 hours or overnight. (Can also be made in a resealable plastic bag.) For the pesto: In a food processor, blend the mint, spinach, cheese, walnuts, garlic, lemon juice, salt and pepper until chunky. With the machine running, slowly add the olive oil until smooth. Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Spray the grill lightly with vegetable oil cooking spray. Remove the chicken from the marinade. Discard the marinade. Grill the chicken until cooked through, 4 to 5 minutes on each side. Place on a platter and serve with the pesto. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]" 53145,"Mad Chipotle Hollandasie 5 ounces unsalted butter 5 egg yolks 1 1/2 teaspoons lemon juice 1/2 teaspoon salt 1 medium chipotle pepper Instructions: Melt butter in a small pan over low heat and set aside. Add all the remaining ingredients to a blender or a food processor. Turn blender on medium speed and slowly drizzle in the hot melted butter until all the butter is emulsified. Serve immediately. ","[Malbec, Zinfandel, Tempranillo]" 53146,"Brisket Nachos 4 cups canola or other vegetable oil 9 corn tortillas 2 cups shredded Cheddar 1 1/2 cups pinto beans, warm 1 cup cooked shredded brisket 1 cup shredded Monterey jack 1 1/2 cups shredded lettuce 1 1/2 cups diced tomatoes Sour cream Guacamole Salsa Sliced jalapenos Instructions: Preheat oven to 300 degrees F. Heat oil in a deep-fryer to 350 degrees F. Drop corn tortillas 1 at a time into hot oil. Fry until the tortilla turns golden brown, about a minute. Remove the tortillas with tongs or a slotted spoon and drain on a wire rack set over a shallow pan or paper towel lined plate. Transfer the tortillas to a baking sheet. Sprinkle a layer of half the shredded Cheddar on top of the tortillas. Set aside the remaining cheese. Add a layer of heated pinto beans onto the cheese. Add the shredded brisket on top of the pinto beans. Top with Monterey jack and remaining Cheddar. Bake in the preheated oven for 1 to 2 minutes, or until cheese is melted. Remove from oven to a cutting board and cut each tortilla into quarters. Arrange the nachos in a circle on a platter. Add the lettuce and tomatoes to center of the nacho circle. Serve immediately with sour cream, guacamole, salsa and sliced jalapenos. ","[Malbec, Tempranillo, Garnacha, Zinfandel]" 53147,"Orange Glazed Duck 4 duck breasts 1 tablespoon salt 1 teaspoon ground black pepper 1 teaspoon poultry seasoning 1/2 teaspoon ground cumin 1 cup orange marmalade 1/2 cup honey 2 tablespoons orange liqueur (recommended: Grand Marnier) Instructions: Preheat oven to 475 degrees F. Pat duck breasts dry. Lightly prick duck skin surface several times with a fork to help fat cook out. In a small bowl, combine salt with the other seasonings and season the duck. Insert a pop-up thermometer at an angle, in the thickest part of the breast. Place duck in preheated oven and turn down heat to 375 degrees F. Roast for about 25 minutes, until internal temperature reaches 165 degrees F. Meanwhile, in a medium bowl, stir together glaze ingredients. About 10 to 15 minutes before duck is done, pour glaze over duck and finish cooking. Let duck rest, tented with foil for 5 to 10 minutes before carving. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 53148,"Mocha Ice Cream Terrine 1 pint premium vanilla ice cream, softened 8 ounces chocolate-covered espresso beans, finely chopped 1 pint premium coffee ice cream, softened 1 pint premium chocolate ice cream, softened Instructions: Special equipment: 9 by 5-inch (1 1/2 pound) metal loaf pan Overlap 2 (18-inch long) sheets of plastic wrap at their centers, forming a cross. Use the plastic wrap to line the long and short sides of the loaf pan, letting the excess plastic wrap hang over the sides. Empty the softened vanilla ice cream into the loaf pan and smooth into a level layer using the back of a metal spoon. Sprinkle with 1/3 of the chopped espresso beans and return to the freezer until firm, about 15 to 20 minutes. Remove from the freezer and smooth a layer of coffee ice cream on top of the vanilla ice cream and espresso beans. Sprinkle with an additional one third of the espresso beans and return to the freezer until firm, about 15 to 20 minutes. Remove from the freezer and smooth a layer of chocolate ice cream over the layer of coffee ice cream and espresso beans. Fold over the excess plastic wrap to enclose the terrine and return to the freezer until very firm, at least 1 hour. To serve, remove the terrine from the freezer and unmold onto a chilled platter, peeling away and discarding the plastic wrap. Cut into slices using a knife dipped into warm water and wiped clean after each slice. Serve on cold plates garnished with the remaining chocolate-covered espresso beans. ","[Chardonnay, Pinot Grigio, Riesling, Sparkling wine]" 53149,"Chocolate Turnovers 1 sheet of frozen puff pastry dough, 9 1/2 inches square, thawed according to package directions 1 egg yolk 2 tablespoons heavy cream 2 1/2 ounces semisweet chocolate, chopped fine 2 1/4 teaspoon blanched almonds, chopped fine Instructions: Preheat the oven to 400 degrees. Place the puff pastry on a lightly floured work surface. Sprinkle the pastry with a little flour and roll out to form a 12inch square. Brush away any excess flour and trim the edges to make a perfect square. Cut the puff pastry into nine 3 1/2inch squares. Transfer them to a parchment-lined baking sheet. In a small bowl, whisk together the egg yolk and heavy cream. Neatly brush a little of the egg wash along 2 of the edges of each square. Place the chocolate, divided equally, and 1/4 teaspoon of the almonds on each square. Fold down the unwashed edges to enclose the chocolate, forming a triangle. Using your fingers, gently but firmly press the puff pastry edges together to seal them. Place the baking sheet in the freezer for 20 minutes, or until the pastry is thoroughly chilled. Remove from the freezer and brush the tops of the turnovers with the remaining egg wash. Place in the oven and bake until the turnovers are puffed and golden, about 15 minutes. ","[Bordeaux Blend, Pinotage, Tempranillo, Barbera]" 53150,"Sweet Corn, Black Trumpet and Truffle Risotto 1 tablespoon olive oil 2 tablespoons butter 1 cup chopped yellow onions 2 ears of sweet corn, scrapped from the cob 1/2 teaspoon salt 1/4 teaspoon white pepper 12 turns fresh ground black pepper 1 pound risotto 6 cups vegetable stock 1 pound black trumpet mushrooms 2 teaspoons chopped garlic 1/4 cup heavy cream 1/2 cup grated Parmigiano-Reggiano cheese Drizzle of white truffle oil 1 black truffle Instructions: Over medium heat, in a large saute pan, heat the olive oil and 1 tablespoon butter. Heat the oil for 1 minute. Add the onions, corn, salt, white pepper, and black pepper. Saute for 3 minutes. Using a wooden spoon, stir in the risotto. Saute for 2 minutes. Stir the stock into the risotto. Bring the liquid up to a simmer, about 6 minutes. Stir in the mushrooms and garlic. Simmer the risotto for 18 minutes, stirring constantly. Stir in the remaining butter, cream, grated cheese and truffle oil. Simmer for 2 minutes, stirring constantly. Remove from heat and serve. Garnish with shaved truffles. ","[Barolo, Barbaresco, Dolcetto, Chianti]" 53151,"Gelato Cooler 2 cups Chocolate-Hazelnut Gelato, recipe follows 1/2 cup coffee-flavored liqueur (recommended: Kahlua), or coffee 4 cups crushed ice 1/4 cup chopped chocolate-covered coffee beans, plus more for garnish, optional 2 cups whole milk 1 cup heavy cream 1/2 cup sugar, plus 1/4 cup 4 egg yolks 1/2 teaspoon vanilla extract 1/2 cup chocolate-hazelnut spread (recommended: Nutella) 1/2 cup toasted hazelnuts, crushed, for garnish Instructions: Combine all the ingredients in a blender and process until smooth. Pour into glasses, sprinkle with chocolate covered coffee beans, and serve with a straw. In a saucepan combine the milk, cream, and 1/2 cup sugar over medium heat. Cook until the sugar dissolves, about 5 minutes. Meanwhile, in a medium bowl whip the egg yolks with the remaining sugar using an electric mixer until the eggs have become thick and pale yellow, about 4 minutes. Pour 1/2 cup of the warm milk and cream mixture into the egg mixture and stir. Add this mixture back into the saucepan. Cook over very low heat, stirring constantly, until the mixture becomes thick enough to coat the back of a wooden spoon, about 7 to 10 minutes. Place a strainer over a medium bowl and pour the warm custard mixture through the strainer. Stir in the vanilla and hazelnut spread until it dissolves. Chill mixture completely before pouring into an ice cream maker and follow manufacturer's instructions to freeze. To serve, scoop gelato into serving bowls and top with hazelnuts. ","[Chardonnay, Moscato, Prosecco, Riesling]" 53152,"Sunny's Easy Red-Eye Beef Stew 2 pounds top round beef, cut into 1-inch cubes Kosher salt and freshly ground black pepper
2 tablespoons unsalted butter
1 pound ground beef
1 jalapeno, halved
1/4 cup all-purpose flour
1 cup frozen chopped onions
1 teaspoon Hungarian hot paprika
6 to 8 leaves fresh sage
4 cloves garlic, halved
2 cups beef stock
1 1/2 cups strong brewed coffee
8 ounces red bliss potatoes
8 ounces baby carrots
8 cups cooked white rice, for serving 1/4 cup chopped fresh curly parsley, for sprinkling Instructions: Season the beef cubes on all sides with salt and pepper. In a large, ovensafe pot or Dutch oven over medium-high heat, add the butter. Add the ground beef, season with salt and pepper and cook until browned, 5 to 8 minutes. Remove to a plate. Working in batches, sear the beef cubes and jalapeno halves on all sides, about 10 minutes. Remove to a bowl, leaving the fat in the pot. Toss the seared beef cubes and jalapeno with the flour. Preheat the oven to 250 degrees F. Add the onions, paprika and sage to the pot and cook, stirring, until the onions are tender, 5 to 7 minutes. Add the garlic, ground and cubed beef and jalapenos to the pot. Add the beef stock and 1 cup of the coffee. Season with a pinch of salt. Cover and cook in the oven until the beef is tender, about 4 hours. At the 4-hour mark, add the potatoes, carrots and remaining 1/2 cup coffee. Cover and continue to cook until the potatoes and carrots are tender, about 1 hour. Skim off any fat from the top, then spoon the stew over the rice. Sprinkle with parsley before serving. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 53153,"Ragu-Stuffed Peppers 4 bell peppers (red, yellow or a mix), halved lengthwise, seeds removed 2 tablespoons extra-virgin olive oil Kosher salt About 3 cups leftover ragu 1/2 cup couscous 3/4 cup golden raisins 3/4 cup grated asiago or fontina cheese 4 teaspoons red wine vinegar 1/2 cup chopped fresh parsley 2 tablespoons tomato paste Instructions: Preheat the oven to 450 degrees F. Toss the bell pepper halves with 1 tablespoon olive oil and 1/2 teaspoon salt in a large microwave-safe bowl. Cover and microwave until the peppers soften, 10 to 12 minutes. Meanwhile, mix the ragu, couscous, raisins, 1/2 cup cheese, 3 teaspoons vinegar, the parsley and 1/4 teaspoon salt in a bowl. Whisk the remaining 1 tablespoon olive oil and 1 teaspoon vinegar, the tomato paste and 3/4 cup water in the bottom of a large nonreactive baking dish. Carefully transfer the peppers, cut-side up, to the baking dish and fill with the couscous mixture. Sprinkle with the remaining 1/4 cup cheese. Cover the dish with foil and bake until the peppers are tender and the filling is hot, about 20 minutes. Transfer to plates and drizzle with the cooking liquid from the dish. Per serving: Calories 539; Fat 24 g (Saturated 8 g); Cholesterol 67 mg; Sodium 1,098 mg; Carbohydrate 60 g; Fiber 8 g; Protein 23 g ; ","[Barolo, Barbaresco, Dolcetto, Valpolicella]" 53154,"Roast Chicken With Spring Vegetables 3 1/2 pounds skin-on, bone-in chicken quarters Kosher salt and freshly ground pepper
1 lemon, halved 3 tablespoons extra-virgin olive oil 1 pound fingerling or other small potatoes 2 bunches radishes 1 bunch scallions 1 bunch baby carrots 1/4 cup chopped fresh dill Instructions: Preheat the oven to 500 degrees F. Rinse the chicken and pat dry. Season with salt and pepper, then place skin-side up on a rimmed baking sheet. Squeeze 1/2 lemon over the chicken and drizzle with 1 tablespoon olive oil. Roast 15 minutes. Meanwhile, cut the potatoes and radishes in half and cut the scallions into thirds. Toss the potatoes, radishes, carrots and the remaining 2 tablespoons olive oil in a bowl; season with salt and pepper. Remove the chicken from the oven and scatter the vegetables around it. Continue to roast until the vegetables are tender and the chicken is golden and cooked through, about 20 more minutes. Squeeze the remaining 1/2 lemon over the chicken and vegetables. Top with the dill and season with salt.
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Barbera]" 53155,"Auntie's Cast-Iron Cornbread 1 tablespoon salted butter, plus more to top at the end 1/3 cup vegetable oil 1 cup buttermilk or milk 2 large eggs 1 cup yellow cornmeal 1/2 cup all-purpose flour 1/2 cup cake flour 1 tablespoon baking powder 1/2 cup sugar Instructions: Preheat the oven to 425 degrees F. In a 12-inch cast-iron skillet, add 1 tablespoon of butter and place the skillet in the oven. In a small bowl, whisk together the oil, buttermilk and eggs. In a large bowl, mix together the cornmeal, all-purpose flour, cake flour, baking powder and sugar. Whisk the egg mixture into the dry mixture until combined. Do not overmix! Carefully remove the cast-iron skillet from the oven and pour the batter into the hot skillet. Bake until golden brown and a toothpick comes out clean, 20 to 25 minutes. When done, rub the top with butter and add more for each slice when cut, if desired. Bon appetit! ","[Chardonnay, Riesling, Sauvignon Blanc, Zinfandel]" 53156,"Holiday Vegetable Casserole 2 tbsp Lucerne? Unsalted Butter 1 cup broccoli, cut into florets 1 cup cauliflower, cut into florets 1 cup Brussels sprouts, halved, stem end removed 1 tbsp all-purpose flour 1 cup Lucerne Whole Milk 2 tbsp Lucerne Heavy Cream 1 tsp kosher salt ? tsp freshly ground black pepper 1 cup Primo Taglio? Shredded Manchego Cheese 1 cup garlic-flavored croutons 1 tsp minced parsley Instructions: 1.Preheat oven to 375F. 2.Warm a medium size pan over medium heat, add butter and vegetables and cook until slightly browned and beginning to crisp. 3.Sprinkle in flour and allow to cook for 45 to 60 seconds. 4.Add the milk, heavy cream, salt and pepper, then whisk and return to a simmer. 5.Pour vegetable-milk mixture into buttered casserole pan and top with shredded Manchego and croutons. 6.Bake for 15 to 20 minutes or until vegetables are tender. Garnish with parsley and serve immediately. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Chianti]" 53157,"Quick-Braised Greens with Bacon and Sweet Onions 1 1/2 pounds collard greens, washed, trimmed, and roughly chopped 4 ounces bacon, sliced crosswise into 1/2-inch pieces 3/4 cup minced sweet onions 1 1/2 cups low-sodium chicken broth Salt and freshly ground black pepper Instructions: Bring a large pot of heavily salted water to a boil. When water boils, add greens and cook until wilted and tender, about 5 minutes. Drain and set aside. Place bacon in a large frying pan and cook over medium-high heat, stirring occasionally, until browned and fat is rendered, about 3 minutes. Add onion and cook until softened, about 4 minutes. Add greens and turn to coat well. Add broth - it should cover greens and let cook until broth is reduced and greens are very tender, about 15 minutes. Season with salt and freshly ground black pepper and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, GSM]" 53158,"Chicken Bake 1 cup shredded mozzarella 1 cup shredded provolone 1/4 cup grated Parmesan 2 cups skinless chopped rotisserie chicken meat 4 slices cooked and crumbled bacon 2 tablespoons chopped fresh chives 1/3 cup good-quality prepared creamy Caesar dressing Freshly ground black pepper 1 pound pizza dough, at room temperature Extra-virgin olive oil, for the dough 1 tablespoon unsalted butter, melted and cooled Instructions: Preheat the oven to 375 degrees F and line a baking sheet with parchment. Combine the mozzarella, provolone and Parmesan in a large bowl and toss to combine. Transfer 1/2 cup of the cheese mixture to a small bowl and reserve. Add the chicken, bacon and chives to the large bowl with the cheese. Drizzle with the Caesar dressing and season with several grinds of black pepper. Toss until everything is combined and well coated.
Divide the pizza dough into 4 equal pieces and rub lightly with olive oil. Roll one piece into a 7-by-9-inch rectangle. With one of the long sides closest to you, arrange a quarter of the filling in a log across the center of the rectangle, leaving an inch of space at each side edge. Fold in the sides, then fold the bottom piece of dough over the filling and roll up to enclose it, trimming away any excess dough. Pinch the seams together to seal well. Place the roll seam-side down on the prepared baking sheet. Repeat with the remaining dough and filling, leaving about 2 inches between each on the baking sheet.
Brush the rolls all over with the melted butter and sprinkle with the reserved cheese mixture. Bake until the rolls are golden and the cheese topping is crusty and browned, 25 to 30 minutes. Let cool 5 minutes before serving.
","[Chardonnay, Sauvignon Blanc, Chianti, Tempranillo]" 53159,"No-Bake Chocolate Chip Cookie Balls 1/2 cup almond butter 3 tablespoons honey 1 teaspoon vanilla extract 1/3 cup rolled oats 1/4 cup mini dark chocolate chips 1/4 cup ground flaxseed Instructions: Mix together the almond butter, honey and vanilla in a medium bowl. Add in the oats, chocolate chips and flaxseed and mix well.
Roll the mixture into 1-inch balls and place on wax or parchment paper. Stick in the refrigerator for 30 minutes. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc]" 53160,"Brie and Merlot Mushrooms Bites 1 package mini phyllo shells (recommended: Athens Brand) 2 tablespoons unsalted butter 1 shallot, finely diced 2 cloves garlic, finely diced 4 ounces mixed oyster mushrooms, sliced 4 ounces shiitake mushrooms, stems removed and sliced Salt and fresh ground black pepper 1/2 cup Merlot (recommended: BV Coastal Merlot) 2 teaspoons chopped fresh thyme leaves 1/4 pound Brie 4 chives, sliced for garnish Instructions: Preheat the oven to 350 degrees F. Bake the shells according to the package directions. Let cool while you make the filling. Heat a skillet over medium heat and add the butter. When the butter is melted, add the shallots and garlic, and cook until soft, about 5 minutes. Add the mushrooms and season with salt and pepper, to taste. When the mushrooms have released their liquid, add the wine and thyme and cook until most of the liquid has evaporated, about 5 minutes. Cut the Brie into 15 small pieces. Divide the mushroom mixture among the phyllo shells. Top each with a piece of the cheese. Return the shells to the oven and bake until the cheese has melted, about 5 minutes. Transfer the bites to a serving platter. Garnish with chives and serve warm. ","[Merlot, Cabernet Sauvignon, Pinot Noir, Grenache Blanc]" 53161,"Turkey Herb Soup with Corn Stuffing Fritters Canola oil, for shallow frying 1 large minced onion 1 tablespoon minced ginger 1 tablespoon fresh minced thyme 1 tablespoon fresh minced sage 2 tablespoons fresh minced flat leaf parsley 2 tablespoons fresh minced cilantro 1 quart turkey stock (mire poix, thyme, garlic, Turkey carcass and wings, cold water, black peppercorns, bay leaf: simmered for at least 3 hours), strained 1 cup shredded white meat 1 cup shredded dark meat 2 cups leftover stuffing 1 cup blanched corn 4 eggs, lightly beaten 1/2 cup shredded Parmigiano-Reggiano Salt and pepper, to taste Instructions: In a small stock pot coated lightly with oil, saute the onions and ginger until soft, about 2 to 3 minutes. Season. Add thyme, sage, parsley, cilantro and stock. Bring to a simmer and reduce by only 10 percent. Add the meat and check for seasoning. Keep very hot in a soup tureen. For the fritters, mix the stuffing (If large pieces, chop up a bit.), corn, eggs and cheese. Heat a cast iron pan or other heavy bottomed pan with 1-inch of oil to about 350 degrees. Gently drop a heaping tablespoon of the mixture into the oil. When brown, about 2 to 3 minutes, flip over. Drain on paper towels and season with a little salt. PLATING Place fritters in individual warm soup plates. At the table, ladle the broth in the bowl. Enjoy. BEVERAGE Whatever leftover wines one has from Thanksgiving, like gamay or chardonnay. ","[Chardonnay, Gamay, Pinot Gris, Sauvignon Blanc]" 53162,"Taco Shells and Cheese Kosher salt 1 pound small pasta shells 2 tablespoons olive oil 4 tablespoons butter 1 pound ground beef 2 teaspoons chili powder 1 teaspoon ground cumin 1 teaspoon onion powder 1/2 teaspoon garlic powder 1/2 teaspoon paprika One 10-ounce can diced tomatoes and green chiles, such as Rotel 1/2 cup hot water Freshly ground black pepper 2 cups milk, plus more if needed for thinning 8 ounces processed cheese, such as Velveeta, diced 2 1/2 cups grated Cheddar jack cheese 1 teaspoon dried cilantro Sour cream and jarred salsa, for serving, optional Instructions: Bring a pot of salted water to a boil. Add the pasta and cook according to the package directions. Drain and set aside. Heat the olive oil and 2 tablespoons of the butter in a pan over medium-high heat. Add the ground beef and cook, crumbling it with a wooden spoon, until browned, 5 to 8 minutes. Stir in the chili powder, cumin, onion powder, garlic powder and paprika. Stir in the diced tomatoes and chiles, hot water, 1 teaspoon salt and 1/2 teaspoon pepper and bring to a simmer. Cook until the sauce thickens, 2 to 3 minutes, then remove to a bowl (it will still be a little juicy). In the same pan over medium heat, add the remaining 2 tablespoons butter and the milk and cook until hot and bubbling. Add the processed cheese and cook, stirring, until melted. Do the same with the Cheddar jack. Pour in the cooked pasta, add the taco meat and stir to combine. Taste and adjust the seasoning, thinning with a splash of milk if needed. Stir in the cilantro. Top each serving with some sour cream and salsa if desired. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]

" 53163,"Spicy Maple Fudge 1 cup packed light brown sugar 1 cup granulated sugar 3/4 cup unsalted butter 1/2 cup evaporated milk 1/4 teaspoon sea salt 1/4 cup maple syrup 1 teaspoon vanilla extract 1 cup powdered sugar 1/2 cup pecans, roughly chopped Cayenne, for dusting
Instructions: Line an 8- by 8-inch baking pan with parchment paper. In a cast-iron pot with a candy thermometer attached, bring the brown sugar, granulated sugar, butter, evaporated milk and salt to a boil over medium heat, stirring constantly. Keep stirring until the thermometer registers 240 degrees F (the soft-ball stage). Remove from the heat and allow to cool to lukewarm.
Add the maple syrup and vanilla. With a hand mixer on low, mix in the powdered sugar; keep mixing until the white of the powdered sugar is gone. Using a silicone spatula, continue mixing for 5 minutes until the mixture is smooth, creamy and pale. Fold in the pecans. Scrape the mixture into the prepared baking pan. With the silicone spatula, flatten and smooth out the mixture. Lightly dust with cayenne pepper. Set aside and allow to cool for at least 2 hours. ","[Riesling, Gewrztraminer, Pinot Grigio, Moscato]" 53164,"Baked Stuffed Apples 1/4 cup chopped walnuts 4 good-quality red apples such as Fuji, Braeburn, McIntosh, or Rome Beauty 1/4 cup packed brown sugar 2 tablespoon unsalted butter, at room temperature 1/2 teaspoon ground cinnamon 1/4 cup honey 1/2 cup apple juice Instructions: Preheat an oven to 350 degrees. Spread the walnuts on a baking sheet and toast in the oven until lightly browned and fragrant, about 7 minutes. Remove from the oven and let cool. Working from the stem end, use a melon baller to remove the core from each apple, scooping out the stem and seeds making a deep hole for filling: work to within about 1/2-inch of the bottom of the apple. (Alternatively, remove the core with an apple corer and widen the hole with a small spoon.) Peel the skin from the top half of each apple. In a small bowl, blend together the brown sugar, butter, and cinnamon. Mix in the walnuts. Spoon equal amounts of the filling into the centers of the apples. Set the filled apples in an 8-inch square baking pan or other baking pan just large enough to hold them snugly. In a small pan over medium heat, warm the honey with apple juice, stirring until the honey dissolves. Pour around the apples. Spoon some of the liquid over the sides of the apples to moisten them, but do not spoon over the tops. Bake, basting the sides once or twice with the pan juices, until the apples are tender when pierced, about 40 minutes. Remove from the oven, let cool, and serve in bowls with the pan juices spooned over the tops. ","[Chardonnay, Riesling, Pinot Grigio, Sparkling wine]

" 53165,"Savory Swiss Chard 2 tablespoons extra-virgin olive oil 1 large bunch red or green or rainbow chard, stemmed and coarsely chopped Freshly grated nutmeg, about 1/4 teaspoon 1/2 teaspoon smoked sweet paprika or ground cumin Salt and freshly ground black pepper 1 teaspoon Worcestershire sauce 1/2 cup chicken stock Instructions: In a large skillet heat extra-virgin olive oil over medium-high heat. When oil is hot, add the greens to the pan and wilt. Season the greens with nutmeg and smoked sweet paprika or cumin, salt and pepper and a dash of Worcestershire sauce. Add the chicken stock and simmer for a few minutes then serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 53166,"Dry-Brined Fried Turkey One 12-to-14-pound turkey 3 tablespoons kosher salt 1 teaspoon granulated garlic 1 teaspoon fresh ground black pepper 3 sprigs fresh thyme, leaves removed 1 sprig fresh rosemary, leaves removed 3 to 4 gallons peanut oil Instructions: Before dry brining, it is best to measure the frying vessel-to-turkey-ratio to keep the skin nice and dry. Place the turkey in the fryer with the legs pointed down and fill with water until the turkey is barely submerged. Mark where water line is at (on the outside of the vessel). Take out the turkey and proceed with the below. Put the salt, granulated garlic, black pepper and herbs in a food processor. Pulse until fine and uniform. Rub the inside and outside of the turkey with the spice mixture. Using your fingers, carefully separate the breast skin from the meat and rub the spice mix directly on the breast meat. Place on a wire-racked baking sheet and let it sit uncovered in the fridge for 24 hours. Heat the oil in a turkey fryer to 350 degrees F. Carefully submerge the turkey into the oil, legs down. Fry until the thickest part of the breast registers 145 degrees F-- this could take 20 to 25 minutes (the bird is so hot it will carry over and perfectly hit the recommended temp). Watch the temperature of the oil and attempt to keep it at 350 the entire time. Take the turkey out of the oil and let it rest for at least 20 minutes before carving. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Gris]" 53167,"Espresso Martini 1 1/2 shots vodka 1 shot coffee liqueur 1 shot coffee, cooled to room temperature 1 teaspoon instant espresso coffee granules Ice cubes Instructions: In a martini shaker, combine vodka, coffee liqueur, coffee, and instant espresso. Shake. Add ice cubes. Shake again. Strain into martini glass. ","[Brunello di Montalcino, Barolo, Syrah/Shiraz]" 53168,"Pork Chops with Apples and Onions 4 bone-in pork loin chops, 1- inch thick Kosher salt Extra-virgin olive oil 2 onions, thinly sliced 1 pinch crushed red pepper 2 Granny Smith apples, peeled, cored, and sliced Pinch cinnamon 2 sprigs fresh rosemary, leaves finely chopped 2 cups apple cider Instructions: Preheat the oven to 375 degrees F. Season the pork chops generously with salt. Coat a large saute pan with olive oil and bring it to a high heat. Sear the pork on both sides and on the fat edge, working in batches if the chops don't all fit in the pan at the same time. Be sure not to crowd the pan. Remove the pork from the pan and place on a cookie sheet. Finish the pork in the oven for about 10 to 12 minutes. Remove from the oven and let rest for 10 minutes before serving. Ditch the excess fat from the saute pan. Give a drizzle of fresh olive oil and add the onions and crushed red pepper and season with salt. Cook until the onions become soft and aromatic. Add the apples, cinnamon and rosemary and toss to coat with the oil. Add the cider and cook until the cider has reduced by two-thirds and the onion-apple mixture is very soft and saucy. Serve over the pork chops. Porky deliciousness! ","[Chardonnay, Riesling, GSM (Grenache, Syrah, Mourvdre), Tempranillo]" 53169,"Poussin al Mattone 1/2 teaspoon toasted and freshly ground cumin 1/2 teaspoon pimenton 2 cloves garlic, smashed and finely chopped 1 to 2 sprigs fresh rosemary, leaves finely chopped
1 lemon, zested and juiced Pinch red pepper flakes
Extra-virgin olive oil Kosher salt 1 poussin, butterflied (backbone, ribs and wing tips removed), legs tied together with butcher's twine 1/2 cup dry white wine
1/4 to 1/2 cup chicken stock Instructions: Preheat the oven to 300 degrees F.
Combine the cumin, pimenton, 1 of the garlic cloves, the rosemary, lemon zest, half of the lemon juice, the red pepper flakes, 1 teaspoon olive oil and a pinch salt in a small bowl. Gently massage the spice rub all over the bird, being careful not to tear the skin.
Coat a large saute pan with olive oil over medium-high heat. Sprinkle the poussin with salt, and place in the pan, skin-side down. Lay the foil-wrapped brick on top of the bird to press it into the pan. Cook the poussin until the skin is a lovely dark golden brown, about 7 minutes. Flip the bird and continue to cook, without the brick, until the internal temperature has reached at least 150 degrees F, 5 to 7 minutes more.
Transfer the poussin to a parchment paper-lined sheet tray and continue to cook in the oven until the internal temperature of the thickest part of the meat reaches 165 degrees F.
Meanwhile, remove the excess fat from the saute pan and pour in the white wine, remaining lemon juice and garlic. Scrap up any brown bits stuck to the bottom of the pan and cook over high heat until the wine has reduced by more than half. Add the chicken stock and simmer until slightly thickened. Taste and adjust the seasoning.
Arrange the poussin on a plate, and spoon the juices on top. ","[Chardonnay, Vermentino, Grner Veltliner, Albari?o]" 53170,"Blueberry-Poppy Seed Loaves 1 1/3 cups vegetable oil, plus more for brushing 3 cups all-purpose flour 1 1/2 teaspoons baking powder 2 1/2 cups sugar Pinch of salt 1 1/2 cups whole milk 3 large eggs 1 1/2 tablespoons poppy seeds 1 1/2 teaspoons almond extract 1 1/2 teaspoons vanilla extract 1 cup blueberries Instructions: Preheat the oven to 350 degrees F. Brush 4 mini loaf pans (about 5 by 3 inches each) with vegetable oil. Whisk the flour, baking powder, sugar and salt in a large bowl. Beat the milk, 1 1/3 cups vegetable oil, the eggs, poppy seeds, and almond and vanilla extracts in a stand mixer fitted with the paddle attachment on medium speed until combined. Gradually beat in the flour mixture until well combined. Fold the blueberries into the batter with a rubber spatula. Divide the batter among the prepared pans and bake until golden on top and a toothpick inserted into the center comes out clean, 1 hour to 1 hour, 10 minutes. Transfer the pans to a rack and let cool about 10 minutes, then remove the cakes to the rack to cool completely. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 53171,"Sweet Potato Pie 1 pound 3 ounces sweet potatoes, peeled and cubed 1 1/4 cups plain yogurt 3/4 cup packed, dark brown sugar 1/2 teaspoon of cinnamon 1/4 teaspoon of nutmeg 5 egg yolks Salt 1 (9-inch) deep dish, frozen pie shell 1 cup chopped pecans, toasted 1 tablespoon maple syrup Special equipment: steamer basket Instructions: Put cubed potatoes into steamer basket and place steamer basket into a large pot of simmering water that is no closer than 2 inches from the bottom of basket. Allow to steam for 20 minutes or until the potatoes are fork tender. Mash with potato masher and set aside. Preheat the oven to 350 degrees F. Place sweet potatoes in the bowl of a stand mixer and beat with the paddle attachment. Add yogurt, brown sugar, cinnamon, nutmeg, yolks, and salt, to taste, and beat until well combined. Pour this batter into the pie shell and place onto a sheet pan. Sprinkle pecans on top and drizzle with maple syrup. Bake for 50 to 55 minutes or until the custard reaches 165 to 180 degrees. Remove from oven and cool. Keep refrigerated after cooling. ","[Chardonnay, Riesling, Gewrztraminer, Moscato]" 53172,"Oliebollen 2 cups milk One 1/4-ounce package active dry yeast 1/3 cup granulated sugar 4 cups all-purpose flour (see Cook's Note) 1/2 teaspoon fine salt 2 large eggs, at room temperature 1/2 cup dried currants 1/4 cup candied orange peel, finely diced Vegetable oil, for frying 1 cup confectioners' sugar, for dusting Instructions: Microwave 1 cup of the milk in a small microwave-safe bowl until warm (between 110 to 115 degrees F), about 1 minute, then stir to even out the temperature. Add the yeast and 1 teaspoon of the granulated sugar, stirring just enough to hydrate the yeast. Let bloom for 8 to 10 minutes. Sift the flour, salt and remaining granulated sugar into a large bowl. Make a well in the center of the flour mixture and add the yeast mixture, eggs and remaining 1 cup milk. Stir the batter to combine and continue to mix until the consistency of a sticky pancake batter, about 3 minutes. Add the currants and orange peel and stir until fully combined, about 1 minute more. Cover the bowl with a slightly damp kitchen towel and put a plate on top to seal in the humidity. Leave it in a warm spot to rise until doubled in size, about 1 hour. When the batter has risen, stir it a couple of times to deflate it a little before frying. Meanwhile, heat about 2 inches of oil in a deep Dutch oven to 360 degrees F; line a baking sheet with a rack. Gently drop 8 to 9 heaping tablespoons of batter (see Cook's Note) into the oil and cook, flipping halfway through, until a deep golden brown, 3 to 4 minutes; the oliebollen will be rounded with some wild edges. Place them on the cooling rack for a few minutes, then transfer them to a large bowl with about 2 tablespoons of the confectioners' sugar and toss to coat in the sugar. Return them back to the cooling rack to finish cooling; the steam from the oliebollen will help create a nice glaze with the sugar. Repeat with the remaining batter and confectioners' sugar, making sure to bring the oil back to 360 degrees F before frying each batch. Serve warm or let cool completely before storing in a paper bag to serve later. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 53173,"Crispy Potatoes with Roasted Pepper Sauce 2 pounds creamer or red bliss potatoes, halved, or quartered if large Kosher salt 2 tablespoons extra-virgin olive oil Roasted Pepper Sauce, recipe follows 1 red bell pepper, seeded and halved 1 orange bell pepper, seeded and halved 1/2 red onion, halved 3 cloves garlic 8 to 10 whole black peppercorns 3 tablespoons extra-virgin olive oil Kosher salt 1 teaspoon hot chili sauce (recommended: Sriracha) Instructions: In a large pot over high heat, add the potatoes and cover with water by 1-inch. Bring to a boil over medium heat, then add a pinch of salt, reduce the heat and simmer until slightly tender, but not easily poked by a fork, about 10 minutes. Drain the potatoes and pour put them onto a baking sheet to cool completely. In a large pan add the olive oil and heat over medium-high heat. When the oil begins to swirl, add the potatoes, season with salt and leave alone to allow a crust to form, about 5 minutes. Once a crust forms on the bottom give the potatoes a toss or flip them with a spatula and allow them to crisp on the other side, about 2 to 3 minutes more. Remove the potatoes to a serving bowl with a slotted spoon. Serve drizzled with Roasted Red Pepper Sauce. Preheat the oven to 400 degrees F. Put the bell peppers, onion, garlic, and peppercorns on a baking sheet. Drizzle with olive oil and season with a healthy pinch of salt. Mix with your hands to fully coat the vegetables, and arrange the bell peppers, skin side up, so that the garlic and peppercorns can hide under the cavity of the bell pepper halves. Roast until the skin of the peppers begins to blacken and pucker, about 25 to 30 minutes. Remove from the oven and immediately put all of the ingredients and residue from the baking sheet into a bowl, and quickly cover tightly with plastic wrap. Let the peppers steam for about 5 minutes. Remove the pepper halves and, using your fingers, remove their skin by gently ripping and pulling it off, and return the peeled peppers to the bowl. Add the mixture to a blender along with the chili sauce. Pulse lightly until almost smooth, but still having a slight texture. Season, to taste, with salt and pour it into a small bowl. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 53174,"Carbonara Pizza 1 cup grated Parmesan 2 eggs Crushed black pepper 1 tablespoon olive oil, plus more for topping 3 thick slices pancetta, cut into 1/3-inch cubes 1 ball your favorite pizza dough All-purpose flour, for dusting 2 ounces mozzarella, shredded Grated pecorino cheese Instructions: Preheat the oven to 500 degrees F with a pizza stone on the highest rack.
Make the egg cream by whisking together the Parmesan, eggs and a big sprinkle of black pepper until thick and foamy.
Heat the oil in a frying pan and add the pancetta. Cook over high heat until crunchy and fragrant, about 6 minutes.
Stretch the dough on a floured work surface to an 11-inch circle. Spoon the egg cream onto the center of the pizza and spread over the dough with a spoon. Evenly distribute the pancetta on top and sprinkle over the mozzarella.
Transfer the dough onto the pizza stone and bake until puffy, about 6 minutes, then turn on the broiler and broil until the crust takes on some color, 45 seconds.
Remove the pizza and top with a sprinkle of pecorino, more crushed black pepper and a swirl of olive oil. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Barbera]" 53175,"Teppanyaki-Style Shrimp and Calrose Rice 1 cup Calrose rice, rinsed very well 1/2 teaspoon salt
6 shell-on prawns (U10/U12 size) 1 1/2 teaspoons grapeseed oil
1/4 teaspoon sesame oil
3/4 teaspoon grated fresh ginger root
3/4 teaspoon minced garlic
1/4 small yellow onion, thinly sliced 1 ounce carrots, 8 baby corn, optional 1/4 red bell pepper, thinly sliced 1 large egg
1 tablespoon tamari sauce (gluten-free soy)
1 tablespoon mirin rice wine
1 tablespoon rice wine vinegar
1 teaspoon sambal olek
1 pinch dry mustard, dissolved in 1 tablespoon water
1 ounce mung bean sprouts
1 lemon, cut in half
1/4 green onion, thinly sliced 1/4 teaspoon sesame seeds
Instructions: For the steamed Calrose rice: In a saucepan on high heat, add the rice, salt and 2 1/2 cups water. Bring to a full boil, cover, place a tight-fitting lid on top and then reduce the heat to a simmer. Allow to cook for 18 minutes, then carefully fluff the rice with a fork before serving. For the teppanysaki-style shrimp: Peel and devein the shrimp and remove the tails. Split the shrimp lengthwise. Heat a large griddle or heavy wok over medium-high heat. Add the grapeseed oil and sesame oil. Add the shrimp and quickly sear to caramelize them, cooking them halfway, about 1 minute. Remove immediately. Quickly add the ginger, garlic and onion and saute until tender, about 3 minutes. Add the carrots, baby corn if using and peppers and saute until cooked through, about 3 minutes. Crack the egg over the vegetables and quickly stir-fry to cook the egg. Add the tamari, mirin, rice wine vinegar, sambal and dry mustard dissolved in water and toss until everything is well coated. Add the shrimp and mung bean sprouts and cook until the liquid is reduced by half and the shrimp are cooked through, about 1 minute. Serve over the steamed rice and top with a squeeze of lemon juice, sliced green onions and sesame seeds ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Sparkling Shiraz]

" 53176,"Rainbow Trout Roasted on a Cedar Plank 2 teaspoons salt 1 tablespoon freshly ground black pepper 1 tablespoon red chili powder 1 teaspoon herbes de Provence 6 (8 to 10-ounce) Rainbow trout, cleaned, deboned 12 thin lemon slices Instructions: Prepare and preheat your grill by building a fire on 1 side of the grill. In a small bowl, mix together the salt, pepper, red chili powder, and herbes de Provence. Open each trout's belly and lightly rub on the chili spice mixture. Next, place 2 lemon slices into each trout's belly and then carefully place each trout onto a cedar plank. Cook the trout planks in a covered barbecue away from direct heat for 15 minutes. Then, move the planks over the direct heat and cook for an additional 5 to 7 minutes, covered. The cedar planks will begin to smoke, and the trout will begin to turn golden brown. Once the trout is finished cooking, remove the planks from the grill and set aside. Carefully, lift the fish off the plank and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 53177,"Alaskan King Crab Tempura 2 cups apple cider vinegar 1 tablespoon whole coriander 1 tablespoon mustard seed 3 dried chiles 1 tablespoon whole black peppercorns 1 tablespoon salt 12 king crab legs 1 1/2 cups fresh orange juice 1/4 cup low-sodium soy sauce 1/4 cup teriyaki sauce 1 tablespoon rice vinegar 1 tablespoon tomato paste 1 cl pepper, stem and seeds removed and minced (use gloves when handling) 1 tablespoon fresh ginger root (from about a 1 1/2-inch piece), peeled and minced 1/4 cup honey 1 1/2 cups all-purpose flour 3/4 cup cornstarch 4 1/2 teaspoons baking powder 12 ounces cold seltzer Salt and freshly ground black pepper 1 liter canola oil (approximately, as needed for deep-frying) Instructions: Fill a pot (which will be large enough to submerge all the crab legs) with water, bring to a boil, and add vinegar, coriander, mustard seed, chiles, peppercorns and salt. Cook the crab legs until they turn bright pinkish orange, about 15 to 20 minutes. Remove and let cool until easy to handle. While the crab is cooling, make the sauce. Combine orange juice, soy sauce, teriyaki sauce, rice vinegar, tomato paste, cl, and ginger root in a small saucepan over medium heat and let reduce by half. Remove from heat and whisk in honey. Break crab meat from the shell. To make tempura, mix flour, cornstarch, and baking powder in a bowl. Dredge the crab pieces in this dry mix, shaking any excess back into the bowl. Then add seltzer to the flour mixture in a stream while whisking constantly to make it into batter. Season with salt and pepper. Heat canola oil to 375 degrees F in a deep fryer, or according to the manufacturer's instructions for similar foods. Dip each piece of crab in the batter, and add the to deep-fryer basket. Fry until golden brown. Drain on paper toweling and serve warm. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 53178,"Patty Melts 1 stick butter 1 whole large onion, halved and sliced 1 1/2 pounds ground beef 5 dashes Worcestershire sauce Salt and fresh ground black pepper 8 slices rye bread 8 slices Swiss cheese Instructions: In a medium skillet, melt 2 tablespoons of the butter over medium-low heat. Throw in the sliced onions and cook slowly until the onions are golden brown and soft, 20 to 25 minutes, stirring occasionally. In a medium bowl, mix together the ground beef, Worcestershire and some salt and pepper. Form into 4 patties. Melt 2 tablespoons of the butter in a separate skillet over medium heat. Cook the patties on both sides until totally done in the middle. Assemble the patty melts this way: Slice of bread, slice of cheese, hamburger patty, a quarter of the cooked onions, another slice of cheese and another slice of bread. On a clean griddle or in a large skillet over medium heat, melt 2 tablespoons of the butter and grill the sandwiches until golden brown. Remove the sandwiches and add the remaining 2 tablespoons butter to the skillet. Return the sandwiches to the skillet, flipping them to the other side. Cook until golden brown and crisp, and until the cheese is melted. Slice in half and serve immediately! ","[Cabernet Sauvignon, Merlot, Pinot Grigio, Zinfandel]" 53179,"Lemon Rice and Eggplant-Chick Pea Curry 3 tablespoons extra-virgin olive oil, divided 1 1/2 cups basmati rice 4 cups chicken stock, divided 1 bay leaf, fresh or dried 1 lemon, zested 1 teaspoon ground turmeric 2 teaspoons ground coriander 2 teaspoons ground cumin 1/2 teaspoon ground cardamom, optional 1 tablespoon butter 1 medium onion, thinly sliced 3 cloves garlic, chopped 1 medium eggplant, peeled and chopped 1 red bell pepper, seeded and chopped 1 (14-ounce) can fire roasted diced tomatoes, drained 1 (15-ounce) can chick peas, drained Salt and pepper 2 rounded tablespoons mild or hot curry paste 2 scallions, chopped 1/4 cup chopped roasted cashews Instructions: Heat a medium pot over medium heat with extra-virgin olive oil. Add rice and toast for 1 to 2 minutes. Add 3 cups chicken stock and the bay, lemon zest, turmeric, coriander, cumin and cardamom. Cover pot and bring rice to a boil. Reduce the heat and simmer rice 18 minutes. Fluff rice with a fork, remove bay leaf and add butter. Toss to coat the rice evenly. While rice cooks, make the vegetables. Heat a deep nonstick skillet over medium-high heat with 2 tablespoons extra-virgin olive oil. Add onion, garlic, eggplant and bell pepper. Cover and cook stirring occasionally 7 to 8 minutes until tender. Uncover and add the tomatoes, chick peas, salt, pepper, curry paste and remaining 1 cup chicken stock. Simmer 6 to 7 minutes longer. Mix scallions into rice and top with vegetables. Garnish with cashews. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]

" 53180,"Deep Fried Ribs 2 racks St. Louis style ribs Your favorite rib rub Peanut oil, for frying Your favorite barbecue sauce 2 cups milk 2 eggs 4 ounces beer All-purpose flour Pepper, salt, and Cajun spices, to taste Instructions: Set smoker at 350 degrees F. Wash each rack under water. Pat dry. Place racks on a wood-burning smoker. A hickory wood fire is best. Smoke ribs for 30 minutes. Remove ribs from smoker and rub each side with the rib rub. Return the ribs to smoker and smoke at 350 degrees F for about 1 hour 30 minutes. Remove ribs and cool completely. When cool, cut ribs into individual sections. Dip each rib into pre-wash solution then the breading mixture, lightly dredging. Shake off the excess then dip into wash again and then the breading mixture. Place ribs into a 350-degree F deep fryer and cook for 5 minutes or until golden brown. You will have to do multiple batches. Serve with your favorite barbecue sauce for dipping. ","[Zinfandel, Malbec, Tempranillo, Barbera]" 53181,"Greek Greens 1/4 cup extra-virgin olive oil 1/2 cup thinly sliced red onion
1 cup thinly sliced fennel 3 cloves garlic, thinly sliced
Kosher salt and finely ground black pepper 2 tablespoons tomato paste
1 bunch Swiss chard leaves, sliced 3 inches wide
1 bunch collard greens, stemmed and sliced 3 inches wide 1 bunch lacinato kale, stemmed and sliced 3 inches wide
2 tablespoons finely chopped fresh dill
Juice of 1 lemon
Instructions: Set up a grill for cooking with indirect heat. If using a charcoal grill, build the coals on one side only. If using a gas grill, heat one side only. Place a heavy-bottomed enameled cast-iron pan over the direct heat side of the grill and add the olive oil. Add the onions, fennel and garlic with a pinch of salt and allow to begin to soften, 2 to 3 minutes. Stir in the tomato paste and cook until rusty, 2 to 3 minutes. Deglaze the pan with 1 cup water, scraping the bottom for any brown bits. Add all of the greens and season with salt and pepper. Cover the pan with a lid. Move the pan to the indirect-heat side of the grill, then close the lid and cook until the greens are wilted, 5 to 7 minutes. Remove from the grill and stir in the dill and lemon juice. Serve. ","[Ros, Vermentino, Sauvignon Blanc, Grner Veltliner]" 53182,"Salt Cod Fritters with Creamy Mustard Sauce, Spicy Orange Chili Sauce, Pineapple Chutney and Shredded Zucchini Salad 1 pound salt cod Vegetable oil, for frying 3 cups flour 2 tablespoons baking powder 2 teaspoons baking soda 1 teaspoon salt 3 cups 2-percent milk 3 eggs 1 cup fresh cilantro, stems and leaves, finely chopped Creamy Mustard Sauce, recipe follows Spicy Orange Chili Sauce, recipe follows Pineapple Chutney, recipe follows Shredded Zucchini Salad, recipe follows 1 cup sour cream 2 tablespoons yellow mustard 1 tablespoon coriander seeds, ground in a mortar and pestle 1 teaspoon honey 4 sweet gherkins, minced Salt 2 teaspoons salt 2 teaspoons sugar 1 1/2 teaspoons white wine vinegar 1 green finger cl, roughly chopped 1 red finger cl, roughly chopped 1 large orange, peeled and roughly chopped 1/4 red onion, roughly chopped 1 tablespoon vegetable oil 1/2 red onion, finely diced 1 pineapple, peeled and cut into a large dice 1/2 cup sugar 1/4 cup white wine vinegar 1 teaspoon fennel seed Salt 1/4 red onion, julienned Juice of 2 limes 1 teaspoon salt 1 cup cherry tomatoes, cut in half 1/4 cup fresh cilantro leaves, roughly chopped 1 large zucchini, grated Instructions: Soak the salt cod in 1 gallon of water for 24 hours, changing the water 2 to 3 times until the cod no longer tastes of salt.
Place the oil in a pot a third of the way full. Heat the oil to 350 degrees F and line a baking sheet with paper towels. Remove the cod from the water, pat dry and roughly chop. Place the cod in a food processor and pulse until shredded.
Remove the cod, squeeze with hands to remove excess water and place the cod in a bowl.
Place the flour, baking powder, baking soda and salt in a large bowl, mix. In a separate bowl, whisk the milk and eggs and add to the bowl with the dry ingredients. Add the cod and cilantro to the batter, folding to incorporate. Spoon 1 tablespoon of the cod batter into the hot oil and fry until golden brown and the fritters are cooked, about 3 minutes, turning the fritters over while cooking. Place the cod on the lined baking sheet. Repeat with the remaining cod batter.
Serve the salt cod fritters with Creamy Mustard Sauce, Spicy Orange Chili Sauce, Pineapple Chutney and Shredded Zucchini Salad. Place the sour cream, mustard, coriander seeds, honey and gherkins into a bowl, mix, season with salt, cover and place in fridge until serving. Place the salt, sugar, vinegar, green cl, red cl, orange and red onions into a blender and puree until smooth. Heat the oil in a saute pan over medium heat. Add the red onions and saute until tender and translucent. Add the pineapple, sugar, vinegar and fennel seeds and stir. Cook until the pineapple has softened slightly and the juices have reduced, 7 to 10 minutes. Season with salt. Place the red onions, lime juice and salt in a bowl. Stir and allow to sit for 5 minutes. Add the cherry tomatoes, cilantro and zucchini to the bowl and mix. ","[Chardonnay, Pinot Grigio, Vermentino, Grenache Blanc]" 53183,"Vol au Vent Fruits de Mer 2 pounds puff pastry 2 dozen mussels 1/2 cup dry white wine 1 snapper head 1 1/4 cups water 1 onion Bouquet garni 1/4 cup clarified butter 1 shallot, finely chopped 4 sole fillets, quartered 12 scallops Salt, white pepper 2 tablespoons butter 1/4 cup flour, sifted 1 1/4 cups button mushrooms Nutmeg Juice 1/4 lemon 6 jumbo shrimp, cooked and sliced into scallops 1 egg yolk 1/4 cup cream Instructions: Preheat oven to 425 degrees F. Make vol au vent by cutting a circle 8 inches in diameter in 1-inch thick pastry. Make another incision 1 1/2 inches from edge of pastry. Place round of pastry on a baking sheet brushed with cold water and bake 30 minutes. Remove lid and scoop out the inside to form a pastry case. Set aside. Place the mussels in a pan on a high heat with 1/4 cup of the dry white wine, cover, shake pan and allow to cook for 2 minutes. Allow to cool and then remove mussels from shells. Prepare fish stock by simmering snapper head with water, onion and Bouquet garni for 30 minutes and then strain. Place some clarified butter into a pan on the heat and add the shallot. Fry gently and then place the fish fillets on top and the scallops, and moisten with 1/2 cup of the fish stock and 1/4 cup of the dry white wine. Season with salt and pepper and poach for 5 minutes. Sauce: Place the 1 tablespoon butter in a saucepan and when it has melted add the sifted flour. Stir gently to cook the roux but do not allow to color. Remove from the heat and add the warmed fish stock a little at a time, beating well after each addition. Place sauce back on heat and season with salt and pepper and allow to simmer 10 minutes, stirring from time to time. In a separate pan place a little clarified butter and when hot add the mushrooms. Season with salt, pepper and nutmeg and add a squeeze of lemon juice. Allow to fry gently for 1 minute. Remove the fish fillets to a dish and place the scallops, shrimp, mussels and mushrooms together in a bowl. Mix the yolk with the cream and then stir into the sauce - add 1 tablespoon butter and then fold in the seafood being very careful not to break the fish. Check the seasoning. Place the seafood mixture into the pastry case and heat in a 350 degree oven for 10 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 53184,"Classic Tuna Noodle Casserole 1 can (10 3/4 ounces) Campbell's? Condensed Cream of Celery Soup (Regular or 98% Fat Free) 1/2 cup milk 1 cup Birds Eye? Sweet Garden Peas 2 tablespoons chopped pimientos 2 cans (about 6 ounces each) tuna, drained 2 cups medium egg noodles, cooked and drained 2 tablespoons dry bread crumbs 1 tablespoon butter, melted Instructions: Heat the oven to 400 degrees F. Stir the soup, milk, peas, pimientos, if desired, tuna and noodles in a 1 1/2-quart baking dish. Stir the bread crumbs and butter in a small bowl. Bake for 20 minutes or until the tuna mixture is hot and bubbling. Stir the tuna mixture. Sprinkle with the bread crumb mixture. Bake for 5 minutes or until the bread crumb mixture is golden brown. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 53185,"Matador Triangles Nonstick cooking spray 2 1/2 cups milk 1 orange, zested 2/3 cup sugar, plus 2 tablespoons 1/3 cup all-purpose flour, plus 1/2 cup 1/4 cup cornstarch 1 teaspoon pumpkin pie spice 1 teaspoon vanilla extract 3 eggs, 2 whole and 1 separated 2 cups canola oil, for frying 2 tablespoons water 1/4 cup cornmeal 1 cup frozen strawberries thawed 2 tablespoons sugar Instructions: Spray an 8 by 8-inch baking pan with nonstick cooking spray. In a heavy saucepan over medium heat combine the milk with the orange zest. Bring to a simmer and allow to sit for a few minutes to incorporate the flavors. In a large bowl mix together 2/3 cup sugar, 1/3 cup flour, cornstarch, pumpkin pie spice, vanilla, 2 whole eggs and 1 yolk, (reserve the egg white for breading). Temper the egg mixture by slowly whisking in about 1 cup of the hot milk. While whisking slowly pour the egg mixture into the pan with the remaining milk. Put the saucepan over medium-low heat and bring to a boil, stirring constantly. When the custard is very thick, about 10 minutes, pour it into the prepared baking pan. Cool in refrigerator for about 3 hours until firm. Remove custard from pan by inverting the baking pan onto a cutting board. Cut the custard into 4 equal squares. Cut each square diagonally to make 4 triangles per square. Heat the canola oil in a high sided skillet over medium heat to 350 degrees F. Beat the egg white with 2 tablespoons water in a shallow pie plate. In another pie plate mix together the remaining 1/2 cup of flour, 1/4 cup cornmeal and remaining 2 tablespoons sugar. Dip each triangle into the egg white then into the flour mixture and fry in hot oil until golden brown all over, about 1 minute. Drain on a paper lined sheet pan. Transfer to a serving dish and serve with the strawberry sauce. Strawberry Sauce: In a blender puree the strawberries with the sugar until smooth. Pour into a small serving bowl. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]" 53186,"Blue Velvet, Blackberry Curd, and Blackberry Lemon Cream Cheese Cupcakes 1 1/2 cups vegetable oil 1 cup buttermilk 2 eggs 1 teaspoon white vinegar 1 teaspoon vanilla extract 1 1/2 cups sugar 2 1/2 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon salt 1 1/2 tablespoons Dutch-processed cocoa powder 2 tablespoons royal blue gel paste food coloring 1 tablespoon purple gel paste food coloring 2 quarts fresh blackberries 1/2 cup water 4 tablespoons all-purpose flour 1 cup sugar 3 eggs 2 egg yolks 4 tablespoons unsalted butter 1 pound cream cheese 6 tablespoons unsalted butter 2 tablespoons reserved blackberry juice, from curd filling 1 lemon, zested 5 cups confectioners' sugar 24 whole fresh blackberries, for garnish (optional) Instructions: For the cupcakes: Preheat the oven to 325 degrees F. Line a cupcake or muffin pan with 24 regular-size cupcake liners. Place the oil, buttermilk, eggs, vinegar, vanilla, and sugar in the bowl of an electric stand mixer and beat with the paddle attachment until thoroughly mixed. Sift the flour, baking soda, salt, and cocoa powder together and slowly add to the mixer on low speed. Scrape down the bowl thoroughly, as needed. Add the food colorings in a steady stream until desired shade is achieved; it should appear bluish-purple. Beat for another 3 minutes. Scrape the bowl one last time and mix for 30 seconds by hand. Fill the cupcake liners two-thirds full with batter and bake until they form a semi-hard crust on top, about 25 minutes. Immediately remove the cupcakes from their pan and place on a cooling rack. For the blackberry curd filling: Bring the blackberries and water to a boil in a medium-size saucepan. Turn down the heat to low and simmer until the blackberries are soft and separate easily, about 5 minutes. Transfer the mixture to a sieve and pass through using a spoon to help mash the blackberries. Discard the pulp and reserve the juice. Place the flour and sugar in a clean saucepan and slowly pour in the blackberry juice, reserving 2 tablespoons. Whisk constantly. When thoroughly combined, add the whole eggs and egg yolks, whisking and cooking until the mixture thickens. When the curd has formed, after about 7 minutes, remove from the heat and stir in the butter. Cover tightly and place in the refrigerator until fully chilled. For the cream cheese frosting: Beat the cream cheese and butter together in the bowl of an electric stand mixer until pale and creamy. Add the blackberry juice and lemon zest and continue to beat until the color is even. (The lemon zest has a tendency to adhere to the beater blade. When removing from the mixer bowl, be sure to scrape this off and blend back into the frosting by hand.) Reduce the speed to low and slowly begin adding the confectioners' sugar. Keep adding until the frosting has a medium-stiff consistency. You may not require the full 5 cups sugar. Beat on high speed for a further 2 minutes, scraping down the bowl as needed. To assemble: Remove the center of each cupcake using an apple corer. Fill the cavity with the blackberry curd until it is level with the top of the cake. Pipe the frosting on top using a plain pastry tip. Crumble one of the cakes into small pieces and scatter a few crumbles on top of each cake so that it adheres to the frosting. Garnish with a whole fresh blackberry, if desired. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 53187,"Giant Super Fluffy Pancakes Nonstick cooking spray, for the skillets 3 cups cake flour (see Cook's Note)
6 tablespoons confectioners' sugar
4 teaspoons baking powder
1 teaspoon kosher salt
2 1/4 cups milk
1 stick (8 tablespoons) unsalted butter, melted and cooled, plus more for serving
1 teaspoon pure vanilla extract
2 large eggs, separated, plus 4 whites
1/2 teaspoon cream of tartar
Maple syrup, for serving
Whipped cream, for serving
Assorted fresh berries, for serving
Instructions: Position oven racks in the top and bottom thirds of the oven and preheat to 450 degrees F. Lightly spray one small (8-inch) and one medium (10-inch) ovenproof nonstick skillet with nonstick cooking spray (or brush lightly with melted butter). Whisk together the flour, sugar, baking powder and salt in a large bowl. Whisk together the milk, melted butter, vanilla and egg yolks in a medium bowl until combined.
Beat the egg whites and cream of tartar in a second large bowl with an electric mixer on medium-high speed until stiff peaks form, about 2 minutes.
Stir the milk mixture into the flour mixture until just combined (it's okay if there are a few lumps). Stir one-third of the egg white mixture into the flour-milk mixture. Then gently fold in the remaining egg whites until just combined (take care not to overmix).
Pour 3 cups of the batter into the small skillet and pour the remaining batter into the medium skillet. Cover each skillet with a lid (or cover and seal with aluminum foil). Bake, rotating the skillets top to bottom halfway through, until the pancakes are cooked through and the bottoms are golden, 15 to 17 minutes.
Flip the larger pancake onto a serving platter and top with the smaller pancake. Pour a generous amount of syrup over the stack and top with whipped cream and berries. Serve with butter on the side. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 53188,"Grilled Steak and Papaya Salad 4 cloves garlic, chopped 1 Thai bird cl, chopped 2 tablespoons soy sauce 1 tablespoon fresh lime juice 2 to 3 tablespoons honey 1/4 cup peanut oil 1 1/2 pounds beef tenderloin Salt and freshly ground pepper Papaya Dressing, recipe follows 1 shallot, peeled and finely chopped 2 Thai bird chiles, finely chopped 1 tablespoon chopped fresh mint 1/2 cup rice wine vinegar 2 teaspoons sugar 2 tablespoons fish sauce 8 large red romaine lettuce leaves, cut into strips 1 bunch watercress 1 large green papaya, peeled and thinly shredded 2 carrots, peeled and thinly shredded 1/4 cup chopped roasted peanuts, for garnish Chopped cilantro, for garnish Instructions: Place garlic, cl, soy sauce, lime juice, honey, and oil in a mini food processor and process until smooth. Place beef in a small baking dish, pour the marinade over, and turn to coat. Cover and marinate in the refrigerator for 1 hour. Preheat the grill to medium-high. Remove the beef from the marinade and season it with salt and pepper. Grill meat until charred and cooked to medium-rare doneness, about 10 to 12 minutes. Remove from grill and let rest 10 minutes before slicing into 1/4-inch thick slices. In a small bowl, whisk together the shallot, chiles, mint, vinegar, sugar, and fish sauce. Set aside. In another bowl, toss the lettuce leaves and watercress together and then arrange the mixture on a platter. Combine the papaya and carrots in a medium bowl. Evenly distribute the papaya mixture over the lettuce. Drizzle with a few tablespoons of the dressing. Arrange the steak on top and drizzle steak with some more dressing. Garnish with chopped peanuts and cilantro. ","[Cabernet Sauvignon, Malbec, Syrah, Tempranillo]" 53189,"Blair's Grilled Tuna Quesadillas 1 tablespoon olive oil 1/4 cup chopped fresh or frozen corn kernels 1/4 teaspoon chipotle powder (recommended: Blair's Chipotle Death Rain) 1 tablespoon hot red pepper sauce (recommended: Blair's Original Death Sauce) Sea salt and freshly ground black pepper 2 (8-inch) whole grain flour tortillas 1/4 cup cooked and diced high grade tuna 1 tablespoon trimmed and thinly sliced scallions 1/4 cup grated Monterey jack Instructions: Heat a small nonstick skillet with the olive oil and cook the corn, stirring, for 5 minutes. Add 1 tablespoon of water if the pan gets dry. Add the spices and hot red pepper sauce. Set aside. In a medium nonstick skillet, place 1 tortilla on the bottom. Evenly distribute the corn mixture, tuna, scallions, and cheese on the tortilla. Place the second tortilla on top and cook until golden on the bottom, 2 to 3 minutes. Turn the quesadilla over and cook until golden on the other side, 2 to 3 minutes more, or until the cheese melts. Cut into 6 wedges. ","[Syrah, Malbec, Tempranillo, Garnacha]" 53190,"American-Style Potato Salad 1/2 medium red onion, finely chopped 2 pounds (10 to 12) small waxy-style potatoes, peeled and quartered 2 tablespoons, plus 1 teaspoon kosher salt 2 stalks celery (with leaves), chopped 1/2 cup prepared mayonnaise 2 tablespoons chopped flat-leaf parsley 2 tablespoons pickle relish 1 tablespoon French's mustard 2 hard-boiled eggs, roughly chopped Freshly ground black pepper Instructions: In a small bowl soak the onions in cold water, for 15 minutes. Drain. In a medium saucepan cover the potatoes with cold water by about 2 inches. Stir in 2 tablespoons of the salt. Bring to a boil, lower the heat, and simmer until fork tender, about 6 minutes. Drain, transfer potatoes to a large bowl, and mix with the onions and celery. Set aside to cool. In a small bowl, whisk together the remaining 1 teaspoon salt, mayonnaise, parsley, relish, and mustard. When the potatoes have cooled, carefully fold them with the mayonnaise mixture. Gently mix in the eggs and season with pepper to taste. Transfer to a serving bowl and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 53191,"Smoked Carrots with Coffee Mole Dirt 150 grams (3/4 cup) sugar 150 grams (1 1/4 cups) almond flour
100 grams (6 2/3 tablespoons) butter, melted
100 grams (3/4 cup) all-purpose flour
50 grams (3 1/3 tablespoons) dark cocoa powder
35 grams (2 1/3 tablespoons) instant coffee grounds
2 tablespoons smoked paprika
1 tablespoon ancho powder
1 teaspoon ground cumin
5 grams (1 teaspoon salt)
Kosher salt and freshly ground black pepper 24 medium rainbow carrots, tops still on, leafy parts removed
Olive oil, for cooking
Zest and juice of 1 lime Smoked flaky sea salt
1/2 cup sour cream
Instructions: For the coffee mole dirt: Preheat the oven to 325 degrees F and line a baking sheet with a silicone liner. Combine the sugar, almond flour, melted butter, all-purpose flour, cocoa powder, instant coffee, smoked paprika, ancho powder, cumin and salt in a bowl. Pour evenly onto the lined baking sheet and bake until evenly browned and crunchy, 15 to 20 minutes. For the carrots: Preheat a pellet grill according to the manufacturer's instructions to 325 degrees F. Bring a large pot of salted water to a boil. Add the whole carrots to the boiling water and blanch until they are cooked but still have some crunch, about 5 minutes. Remove to a plate. Toss the carrots with 2 tablespoons olive oil and some salt and pepper and put on the grill. Grill until just starting to brown, about 10 minutes. Put the carrots back on a plate, then drizzle with more oil and half of the lime zest and juice and sprinkle with the smoked sea salt. Mix together the sour cream and remaining lime zest in a bowl. Slather the crema on a serving platter and top with the carrots. Top the carrots with the \dirt\ and serve. (Reserve any remaining dirt for another use in a container with a tight-fitting lid.) ","[Syrah, Tempranillo, Barbera, Garnacha]" 53192,"Neely's Hurricane Ice cubes 2 ounces light rum 2 ounces dark rum 2 ounces passion fruit juice 2 ounces pineapple juice 1/2 lime, juiced 1 tablespoon grenadine 1 orange, sliced into wheels, for garnish Instructions: Fill the hurricane glasses with ice. Mix the rums, passion fruit juice, pineapple juice, lime juice, and grenadine in an ice filled shaker. Strain into the hurricane glasses. Garnish with a wheel of orange. ","[Rum, Dark Rum, Passion Fruit Wine, Pineapple Wine]" 53193,"Fully-Loaded Cheesy Potato Soup with Gina's Spinach Salad 4 tablespoons unsalted butter 2 cloves garlic, finely chopped 1 carrot, finely chopped 1 rib celery, finely chopped 1 onion, finely chopped 1/4 cup all-purpose flour Salt and freshly ground black pepper 3 cups chicken stock, plus more if needed 1 cup whole milk One 12-ounce bottle light-bodied beer 2 large russet potatoes, peeled and chopped 2 cups grated extra-sharp Cheddar (about 8 ounces) Dash hot sauce Dash Worcestershire sauce Sour cream, for topping 4 slices bacon, cooked crisp, for topping 2 tablespoons chopped fresh chives, for topping Gina's Spinach Salad with Spiced Pecans, for serving, recipe follows Spiced Pecans: 2 tablespoons unsalted butter 1 teaspoon ancho cl powder 1 teaspoon kosher salt 1/2 teaspoon ground cumin 1/2 teaspoon smoked paprika Freshly cracked black pepper 1 cup pecan halves Spinach Salad: 3 tablespoons balsamic vinegar 2 teaspoons Dijon mustard 1 small shallot, minced 3 tablespoons olive oil Pinch sugar Kosher salt and freshly cracked black pepper One 10-ounce package prewashed baby spinach 4 slices bacon, cut into 1/4-inch pieces, fried crisp 4 ounces crumbled blue cheese 1 cup halved cherry tomatoes Instructions: Melt the butter in a large saucepan over medium heat. Add the garlic, carrots, celery and onions, and cook until the vegetables begin to soften, about 4 minutes. Sprinkle the flour into the saucepan to toast the flour, stirring constantly, about 2 minutes. Sprinkle with salt and pepper. Gradually whisk in the stock, and then the milk and beer. Stir in the potatoes and bring the soup to a boil. Reduce the heat and simmer the soup until the potatoes are tender, 20 to 30 minutes. Remove the saucepan from the heat and, using an immersion blender, puree the soup until smooth. Return the soup to low heat. Add 1 cup of the Cheddar, a handful at a time, stirring until melted and smooth after each addition. Add additional chicken stock if necessary to adjust the consistency. Sprinkle with hot sauce, Worcestershire, salt and pepper. Divide the soup among bowls and top with the remaining Cheddar, sour cream, bacon and chives. Serve with Gina's Spinach Salad with Spiced Pecans. For the pecans: Melt the butter in a large skillet over medium-low heat. Stir in all the spices and the pecans. Stir and toast the pecans for about 5 minutes. Transfer them to a plate to cool. For the salad: Whisk together the balsamic vinegar, Dijon mustard and shallots in a small bowl. Drizzle in the olive oil in a continuous stream, whisking to emulsify. Season with a pinch of sugar, salt and pepper. Add the spinach to a large serving bowl. Toss the greens with the prepared dressing, the bacon, blue cheese, cherry tomatoes and spiced pecans. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 53194,"Soup and Salad, with Style: Salad Lyonnaise and Leek and Potato Soup 4 leeks, trimmed of tough tops, leave 3 to 4 inches of green on white of leek Extra-virgin olive oil, 2 tablespoons for soup, 1/4 cup for salad dressing, some for drizzling 1 bay leaf, fresh or dried 4 all purpose potatoes, such as russet, peeled and sliced Salt and freshly ground black pepper 6 cups good quality chicken stock, available on soup aisle 2 large cloves garlic, cracked away from skin 4 slices whole grain French bread, cut into very small pieces, plu more for dipping 1/3 pound slab bacon, 1 (1/2-inch) slice from butcher counter 1 shallot, chopped 3 tablespoons white wine vinegar 2 teaspoons Dijon mustard 4 eggs 2 heads chicory, washed and torn into bite-sized pieces 2 heads endive, quartered lengthwise and leaves separated 1 tablespoons chopped fresh tarragon leaves, a few sprigs 2 tablespoons chopped fresh chives, for garnish Instructions: Preheat the oven to 300 degrees F. Cut leeks in half lengthwise and slice into 1/2-inch pieces. Place leeks in a colander. Separate sliced leeks under cold running water and clean them. Drain well. Heat a medium soup pot over medium high heat. Add 2 tablespoons extra-virgin olive oil, bay leaf and leeks. Season with salt and pepper. Peel potatoes and thinly slice them, adding them to soup pot as you go. Season potatoes with a little salt, add chicken stock to soup pot. Cover soup and bring to a boil. Uncover and simmer 12 to 15 minutes, until potatoes are very tender. Break up potatoes to slightly thicken soup. Remove bay leaf. While soup simmers, rub the inside of a large mixing bowl with the cracked garlic. Slice the bread into small cubes. Add the bread to the bowl, drizzle generously with olive oil, and season well with salt and pepper. Toss the bread in the bowl to completely coat with oil, and pour onto a baking sheet in 1 layer. Place in the oven and toast until golden, about 6 or 8 minutes. Fill a medium skillet with warm water and bring to a gentle simmer over medium low heat. Meanwhile, cut slab bacon into 1/4-inch slices, making fat matchstick shapes. Cook bacon in small nonstick pan over medium high heat. Remove rendered bacon to paper towels. Return pan to heat and cook the shallots in the bacon dripping 3 to 5 minutes, until just tender, over medium heat. Whisk in 2 tablespoons of vinegar and Dijon until well combined. While whisking, slowly drizzle in the 1/4 cup olive oil until combined. Season with salt and pepper. Pour the remaining tablespoon of vinegar into the simmering water. Crack an egg into a small bowl. Gently pour the egg into the simmering water. Repeat with the remaining 3 eggs. Cook eggs for about 2 minutes for runny yolks, or about 4 for solid yolks. Do not allow the water to boil! Carefully remove the eggs with a slotted spoon to a towel-lined plate to drain. Tear the chicory into bite-sized pieces, and julienne the endive. Put the greens in the same bowl you tossed the bread in. Add the dressing, and tarragon and toss well with tongs. Divide between 4 plates, and top each with a poached egg. Season salad with more salt and cracked pepper. To serve soup, ladle into bowls and top with bacon, croutons, chives and cracked pepper. Serve with crusty bread on the side. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 53195,"Charred Alaska Halibut Tacos with Cilantro Pesto 1 pound Alaska Halibut fillets Olive oil 8 small (4-inch) corn tortillas ? head red cabbage, finely shaved 1/4 cup cotija cheese Garnish: Lime wedges 1 bunch cilantro 1 bunch flat leaf parsley 1 jalapeno, minced ? cup toasted Pepitas (pumpkin seeds) 1 clove garlic, minced ? cup cotija cheese ? cup extra-virgin olive oil Salt and pepper, to taste Instructions: Combine all pesto ingredients in a blender or food processor; blend. Drizzle in more olive oil or water, if needed, until you get a salsa-like consistency. Season to taste with salt and pepper; set aside. Heat grill to medium-high heat (400F). Brush halibut and grill surface with oil; grill 5 to 7 inches from heat about 8 minutes, turning once during cooking. Cook just until fish is opaque throughout. Season with salt and pepper. To assemble tacos: Char tortillas on grill or grill pan. Top each taco with a big pinch of shaved red cabbage. Break halibut into chunks and distribute evenly between tortillas. Top with a generous spoonful of pesto, a sprinkle of extra cotija cheese, and a lime wedge. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 53196,"Dip Bar One 15-ounce can white beans, drained and rinsed 1/3 cup extra-virgin olive oil
2 tablespoons chopped fresh basil
2 tablespoons chopped fresh chives
2 tablespoons chopped fresh tarragon 1 1/2 tablespoons lemon juice (1/2 large lemon)
1/4 teaspoon anchovy paste
1/4 teaspoon salt
1 cup sour cream 1/2 cup aged Gorgonzola cheese
1/2 English cucumber, diced (about 1 cup)
2 tablespoons chopped fresh dill
1 teaspoon lemon zest (1 small lemon)
1/4 teaspoon salt
Store-bought guacamole or salsa
Serving suggestions: assorted vegetable crudites, pita chips, tortilla chips and pretzels Instructions: For the green goddess white bean dip: In a food processor, puree the white beans, olive oil, basil, chives, tarragon, lemon juice, anchovy paste and salt together until smooth, scraping down the sides with a rubber spatula as needed. Refrigerate until ready to use. For the Gorgonzola-cucumber dip: In a medium bowl, fold together the sour cream, Gorgonzola, cucumbers, dill, lemon zest and salt. Refrigerate until ready to use. To serve, place white bean dip, Gorgonzola-cucumber dip and the guacamole in separate bowls. Surround the dips with vegetable crudites, pita chips, tortilla chips and pretzels. ","[Chardonnay, Sauvignon Blanc, Vermentino, Riesling]" 53197,"Coconut Almond Meringues 1/2 cup almond flour 1/2 cup powdered sugar 1/4 cup coconut flakes 2 tablespoons flour 4 egg whites 3 tablespoons sugar Instructions: Preheat the oven to 350 degrees F. In a mixing bowl, combine almond flour, powdered sugar, coconut flakes, and flour. In another mixing bowl, whip the egg whites to soft peaks and add the sugar. Whip to medium peaks. Gently fold in the dry ingredients. Spoon the mixture into a pastry bag set with plain tip. Pipe into rings on a parchment-lined baking sheet, and bake until golden brown, about 15 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]" 53198,"Vesper Martini Ice 1 ounce vodka 1 ounce gin 1 ounce Lillet Blanc or dry vermouth Lemon twist, for garnish Instructions: Have a martini glass and bottles of liquor well-chilled in the freezer. Add 1 large ice cube to a cocktail shaker. Add the vodka, gin and Lillet. Shake well. Rub the lemon twist around the rim of the glass to release the oils, then place in the glass. Strain the martini into the glass. ","[Gin, Vodka, Cognac]" 53199,"Eggplant Sandwich with Black Olive Pesto 1/4 cup all-purpose flour 1/2 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 1 medium Italian eggplant, cut lengthwise into 1/4-inch slices 1 cup olive oil 1 loaf focaccia 1 cup Black Olive Pesto, recipe follows 4 tomatoes, thinly sliced 2 roasted red peppers, peeled and seeded 1 1/2 cups grated Asiago 1 cup black olives, pitted 1/2 cup grated Parmesan 2 tablespoons olive oil 1 teaspoon minced garlic Instructions: Preheat the oven to 350 degrees F. Combine the flour, salt, and pepper. Coat each eggplant slice with the seasoned flour. In a large skillet heat 1/4 cup of the olive oil over medium-high heat and fry the eggplant slices until golden brown on both sides, adding more oil as needed. Remove the eggplant from the skillet and blot lightly on paper towels. Cut the focaccia in 1/2 horizontally and spread the Black Olive Pesto on the inside of both halves. Arrange the eggplant slices on 1 half of the focaccia. Layer the tomatoes and roasted peppers on top and sprinkle with cheese. Cover with the other half of the focaccia, pressing firmly to join. Cut the sandwich in 2 pieces. Brush each side of the focaccia with olive oil. Heat a large skillet over medium-high heat and grill both sides until golden and crispy. Place the sandwiches on a baking sheet and place in the oven for 10 minutes or until the cheese is melted and gooey. Cut each sandwich into 3 and serve warm. In a food processor puree the olives, Parmesan, olive oil, and garlic until smooth. Can be stored in the refrigerator for several weeks in an air tight container. ","[Barolo, Chianti, Tempranillo, Garnacha]

" 53200,"Chicken Masala 2 cups chopped potatoes 1/2 cup loosely packed fresh cilantro leaves 2 cups water Serving suggestion: Serve with rice. 2 tablespoons grapeseed oil 1 onion, finely chopped 2 tablespoons finely chopped fresh garlic 2 tablespoons finely chopped fresh ginger 1 green cl, finely chopped 1 tablespoon coriander seeds 1 teaspoon fenugreek seeds 1 tablespoon garam masala 1 teaspoon Spanish paprika 1 teaspoon turmeric 1 teaspoon salt 1 tablespoon tomato paste 1 pound chicken thighs, boneless 2 cups tomatoes Instructions: Put oil in a large saucepan over medium-high heat. Add the onion, garlic, ginger, and cl, and saute for 3 minutes, or until the onions are softened. Add the coriander seeds, garam masala, paprika, turmeric, and salt and toast for 10 seconds and then add the tomato paste. Stir well and then add the chicken thighs, turning them frequently as they cook. Add the tomatoes, potatoes, cilantro, and water and mix well. Bring the mixture to a boil and then reduce the heat to a simmer. Cover with a lid and let cook for about 20 to 25 minutes, or until the chicken is cooked through. Serve the chicken masala with rice. ","[Syrah, Pinotage, Tempranillo, Barbera]" 53201,"Fresh Mint Syrup 3/4 cup sugar 1 large bunch fresh mint (about 1 ounce)
Instructions: Stir together the sugar and 3/4 cup water in a small saucepan. Bring to a simmer over medium heat and cook until the sugar completely dissolves, 3 to 5 minutes. Turn off the heat. Use your hands to tear the bunch of mint in half and add it to the saucepan. Using a spoon, press down the mint to make sure that it is completely submerged. Allow the syrup to cool to room temperature in the saucepan, about 1 hour. Strain the mixture through a fine-mesh strainer set over a small bowl or liquid measuring cup. Use the back of a spoon to press down on the mint to extract as much flavor as possible. The syrup can be used immediately and will keep in the refrigerator for up to 2 weeks. ","[Riesling, Moscato, Vinho Verde, Sauvignon Blanc]" 53202,"Apple and Raisin Pork Chops 3 Red Delicious apples 6 ounces dried California raisins 4 ounces brown sugar 8 center-cut pork chops 6 ounces unsalted butter 6 ounces demi-glace Water Salt Corn flour Vegetable oil Instructions: Apple preparation: Combine 3 apples, 6 ounces of dried raisins, 6 ounces of brown sugar, and let marinate for a few hours. Pork chops: In a hot pan, slowly grill the pork chops until completely cooked. Melt the unsalted butter, mix in the raisin, apple and sugar mixture, add 6 ounces of demi-glace, and saute until apples are soft. Take 3 slices of apple for each serving and dip in water, sprinkle with salt, then coat in corn flour. Deep-fry the apples and place on each plate for garnish. Serve with either sauteed fresh spinach or tropical rice and black beans. ","[Chardonnay, Merlot, Cabernet Sauvignon, Pinot Grigio]" 53203,"Ahi Tuna Poke 1 1/2 pounds sashimi-grade ahi tuna, cut into 1/2-inch cubes 1 teaspoon soy sauce
1 teaspoon sesame oil
2 teaspoons rice wine vinegar
1 1/2 tablespoons Japanese mayonnaise
1 tablespoon sriracha
1/2 teaspoon grated ginger
Juice of 1 lime
3 tablespoons tobiko (flying fish roe) 2 tablespoons chopped fresh cilantro 2 tablespoons chopped green onion Salt 1 avocado, cut into 1/2-inch cubes 1 mango, cut into 1/2-inch dice
1 cup cubed English cucumber (1/2-inch cubes) 2 Thai red chiles
Juice of 1 lime
1 tablespoon rice wine
1/2 teaspoon sesame oil
Salt and pepper Serving suggestions: sliced radishes, lime wedges, chopped cilantro, chips Instructions: For the poke: In a bowl, gently toss the tuna in the soy sauce, sesame oil and rice wine. In a separate bowl, combine the mayonnaise, sriracha, ginger and lime juice. Add the tobiko, cilantro, green onions and the spicy mayonnaise to the tuna; toss gently. Add salt to taste. For the mango-avocado salsa: In a bowl, mix the avocado, mango, cucumber, chiles, lime juice, rice wine and sesame oil. Add salt and pepper to taste. To serve: Put 1/4 cup salsa in small bowls and top with 1/2 cup poke. Garnish with sliced radishes, cilantro, lime or whatever. Use sturdy chips to dip with! ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Sparkling Shiraz]

" 53204,"Smashed Fingerlings with BBQ Sauce 2 pounds fingerling potatoes 3 tablespoons kosher salt
1 cup bottled Guy Fieri Wing Sauce 1/2 cup apple cider vinegar
2 tablespoons agave syrup 1 tablespoon hot sauce
1 tablespoon sriracha
Canola oil, for deep-frying Instructions: Boil the fingerlings in a pot of salted water until tender, 15 minutes. Drain and then spread the fingerlings out on a baking sheet to cool slightly. Cover with a sheet of parchment or wax paper and then baking sheet. Press down on the baking sheet to squash the fingerlings to a 1/3-inch thickness. Set aside to cool completely. Combine the wing sauce, cider vinegar, agave, hot sauce and sriracha in a bowl. Mix well. Heat 2 to 3 inches of canola oil to 350 degrees F in a heavy pot. Working in batches, fry the smashed fingerlings until golden and very crispy, 7 to 8 minutes. (It's OK if they break up a little; it just means more crispy edges!) Drain on paper towels. Serve hot with the BBQ sauce. ","[Zinfandel, Merlot, Malbec, Tempranillo]" 53205,"Shrimp and Vegetable Noodle Soup with Red Curry Paste Kosher salt 1 tablespoon unrefined coconut oil 3 tablespoons red curry paste 4 teaspoons fish sauce 2 teaspoons packed light brown sugar 3 cups low-sodium chicken broth 1 cup cherry tomatoes 2 heads baby bok choy 1 cup fresh cilantro 12 ounces dried flat rice noodles 2 tablespoons fresh lime juice 3/4 pound peeled and deveined medium shrimp Instructions: Bring a large pot of salted water to a boil. Heat the coconut oil in a large saucepan over medium heat. Stir in the curry paste, fish sauce and brown sugar and cook, stirring, until the mixture darkens and starts sticking to the pan, about 1 minute. Add the chicken broth and 3 cups water. Bring to a boil, then reduce the heat and simmer 5 minutes. Meanwhile, halve the cherry tomatoes. Cut the bok choy into 1-inch pieces and chop half the cilantro. Add the rice noodles to the pot of boiling water and cook as the label directs. Drain the noodles and divide among bowls. Add the lime juice to the broth mixture; season with salt. Stir in the tomatoes and cook until softened, about 1 minute. Add the shrimp, bok choy and chopped cilantro. Cook until the shrimp is opaque, 1 1/2 to 2 minutes. Ladle the soup over the noodles and top with the remaining cilantro.
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 53206,"Corn Pudding 4 tablespoons sweet butter 4 cups freshly shucked corn kernels 6 eggs 1 cup heavy cream 1 cup milk 1/2 cup all-purpose flour 1 teaspoon salt Freshly ground black pepper 2 tablespoons sugar 2 teaspoons freshly chopped thyme Instructions: Preheat the oven to 350 degrees. Use 2 tablespoons of the butter to grease a 2 1/2-inch deep 10-inch baking dish and set aside. Place 2 cups of corn kernels in the bowl of a food processor along with the eggs, cream, milk, flour, salt, pepper, and sugar and process for 10 seconds. Transfer the puree to a bowl; fold in the remaining corn kernels and thyme and pour the pudding into the buttered baking dish. Place the baking dish in a roasting pan and add very hot water to reach halfway up the sides of the dish. Dot the top of the pudding with the remaining butter, place in the oven and bake for 1 hour, or until the pudding is firm but still quivering. ","[Chardonnay, Riesling, Chenin Blanc, Sparkling wine]" 53207,"Sourdough Bread Stuffing 1-pound loaf sourdough bread 8 tablespoons butter 10 ounces cremini mushrooms, sliced 1/2-inch thick in both directions Salt and freshly ground pepper 2 to 4 stalks celery with leaves, halved lengthwise and sliced 1 medium onion, chopped About 10 sprigs fresh thyme, leaves stripped from the stems 10 to 12 fresh sage leaves, chopped 3 1/2 cups low-sodium chicken broth 3 tablespoons chopped Italian parsley leaves Instructions: Preheat the oven to 350 degrees F. Grease a 2-quart baking dish and set aside. Cut or tear the bread into 1-inch cubes and spread it evenly on 2 baking sheets. Toast the bread in the oven until completely dry and beginning to crisp and brown, about 20 minutes. Transfer to a large mixing bowl. Melt 2 tablespoons of the butter in a large skillet over medium-high heat. Add the mushrooms and a few pinches of salt and saute, stirring occasionally, until golden brown, about 6 to 8 minutes. Add celery, onion, 2 tablespoons butter, and thyme. Once the butter has melted, cook, stirring frequently, until the vegetables have softened, about 5 minutes. Add sage and remaining 4 tablespoons butter. Add chicken broth to skillet and stir to combine. Season with salt and pepper, to taste. Transfer toasted bread cubes to a large bowl. Pour the chicken broth mixture over the bread cubes and toss to combine until the bread cubes absorb the liquid. Pour the mixture into the greased baking dish, and sprinkle with parsley. Bake in the center of the oven until heated through and the top is golden brown, about 40 minutes. Remove the stuffing from the oven and allow to cool about 15 minutes before serving. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 53208,"Pan-Seared Okra with Bacon 4 slices thick-sliced bacon 1 pound fresh okra, cut in half lengthwise
1 tablespoon canola oil
1 teaspoon Miss Brown's House Seasoning, recipe follows Juice of 1/2 lemon (about 1 tablespoon)
Freshly ground black pepper 1 teaspoon garlic powder 1 teaspoon onion powder
1 teaspoon sweet paprika
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
Instructions: Cook the bacon in a large cast-iron skillet until crisp, about 8 minutes. Remove to paper towels to drain, reserving the drippings in the skillet. Add the okra to the drippings in the skillet. Add the canola oil if the skillet is dry. Sprinkle with the House Seasoning, and toss to coat. Saute until crispy and golden brown, 12 to 15 minutes. Squeeze the juice from the lemon over the top of the okra. Crumble the bacon over the top and sprinkle with freshly ground pepper. Serve right from the skillet. Stir together the garlic and onion powders, paprika, salt and pepper in a small bowl. Store in an airtight container at room temperature. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 53209,"Huevos Rancheros with Tomatillo Salsa 1 tablespoon vegetable oil 1 pound tomatillos, husked, rinsed, and quartered or 2 (12-ounce) cans tomatillos, drained 1/4 cup finely chopped yellow onion 1 medium jalapeno cl, stemmed, halved, seeded, and finely chopped 2 medium garlic cloves, halved 1/2 cup packed fresh cilantro leaves 2 teaspoons white vinegar 1 teaspoon kosher salt 8 large eggs 2 to 3 teaspoons white vinegar 8 corn tortillas 1/4 cup vegetable oil 3 ounces cotija cheese, crumbled (can substitute feta) Sour cream and sliced avocado, optional Instructions: For the salsa: Heat oil in a medium saucepan over medium heat. When it shimmers, add tomatillos, onions, jalapeno, and garlic, and cook until tomatillos and onions are softened, about 7 minutes. Transfer mixture to a blender, add cilantro, vinegar, and salt, and puree until sauce is smooth. (Yields about 2 cups salsa.) For the eggs: Bring at least 3 inches of water to a simmer in a medium pot and stir in vinegar. Break each egg into a separate small cup. Fill a large bowl with warm water and set aside. Gently slide eggs into the simmering water, 1 at a time. Cook until whites are just set, about 2 to 3 minutes. Lift eggs out of the water with a slotted spoon. Place in a bowl of warm water to keep warm while finishing the dish. For the tortillas: Heat oil in a large heavy bottomed pan over medium-high heat to 350 degrees F. When oil is ready, add tortillas 1 at a time and fry until golden brown and crisp on both sides, about 1 minute. Transfer to a paper-towel-lined plate and season immediately with salt. To serve: For each serving, place down 2 corn tortillas, place 2 eggs on top, drizzle with salsa, and sprinkle with cheese. If desired, top with a dollop of sour cream and slices of avocado. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 53210,"Pasta with Unpestoed Pesto 1 pound linguine 1 cup olive oil 5 garlic cloves, peeled 1 bunch fresh basil leaves, roughly chopped or torn 1/2 cup pine nuts 4 ounces grated Parmesan 4 ounces whole pecorino Instructions: Bring a large pot of salted water to the boil and then add the linguine. While the pasta is cooking, pour the olive oil into a large frying pan and throw in some peeled cloves of garlic. Cook over gentle heat until the garlic starts to turn light brown and its scent wafts upward. Remove the cloves from the pan and take the pan off the heat. Roughly chop or shred a mound of basil leaves, set aside. In a second dry frying pan, toast a handful or so of pine nuts. When the pasta is ready, drain it, toss it in the garlic-infused olive oil, and then transfer to a warm bowl. Grate over some Parmesan, then, using a vegetable peeler, shave in some pecorino and sprinkle with the toasted pine nuts. Toss well, throw over all but a small handful of the basil leaves, and turn again. Grate a little more cheese over and sprinkle with the remaining shredded basil leaves. ","[Chardonnay, Vermentino, Sauvignon Blanc, Pinot Grigio]" 53211,"S'mores Bars 1 stick (1/2 cup) unsalted butter, softened, plus more for greasing 1/3 cup brown sugar 1/3 cup granulated sugar 1 teaspoon vanilla 2 large eggs 1 1/2 cups all-purpose flour 1 cup graham cracker crumbs 1 teaspoon baking powder 1/2 teaspoon salt 1 1/2 cups semisweet chocolate morsels One 7.5-ounce container marshmallow creme Nonstick spray, for greasing Instructions: Preheat the oven to 350 degrees F. Grease an 8-by-8-inch baking pan and line with aluminum foil. Cream together the butter and sugars in a large mixing bowl until light and fluffy. Beat in the vanilla and eggs until fully incorporated. Mix together the flour, graham cracker crumbs, baking powder and salt in a separate mixing bowl. Slowly add the dry ingredients to the wet ingredients until combined. Divide the dough in half. Press half of the dough into the bottom of the prepared pan. Sprinkle the chocolate evenly over the dough. Top the chocolate with the marshmallow creme. Spread the marshmallow creme in an even layer, using a rubber spatula that has been sprayed with nonstick spray. Roll out the remaining dough to an 8-by-8-inch square on wax or parchment paper, using a rolling pin. Working carefully, place the dough on top of the marshmallow layer Bake until the crust is golden brown, 30 minutes. Completely cool before cutting into bars. ","[Chardonnay, Riesling, Moscato, Pinot Grigio]

" 53212,"Ben's Potatoes 5 pounds potatoes Kosher for Passover vegetable oil 1 head garlic, separated into cloves Salt and pepper Instructions: Wash and peel potatoes, cut into wedges. Toss with oil and garlic cloves. Bake in a preheated 375 degree oven for 1 hour, or until browned. Season with salt and pepper. ","[Chardonnay, Sauvignon Blanc, Riesling]" 53213,"Coconut Shrimp with Spiced Sweet Potato Mash and Almond Joy Butter Vegetable oil, for frying 2 large sweet potatoes, peeled and cubed into 1-inch pieces 1 cup Almond Joy pieces 1 cup Japanese breadcrumbs (known as panko) 1/2 cup shredded coconut Salt and freshly ground black pepper
10 large shrimp, peeled and deveined 2 eggs, beaten 1 stick butter, softened 1/2 cup almonds, roasted and sliced 1/2 teaspoon smoked paprika 1/2 teaspoon ground cinnamon Pinch cayenne pepper 1/2 cup heavy cream Instructions: Fill a pot filed with several inches of vegetable oil and heat to 350 degrees F. In a pot of boiling water, add the sweet potatoes and cook until tender, about 20 minutes. While the potatoes are cooking, start the shrimp. Grind the Almond Joy pieces in a food processor until finely chopped. In a bowl, add half of the candy, the breadcrumbs, coconut, and a pinch of salt and pepper. Pat the shrimp dry, dip in the egg and then in the coconut mixture. Set aside. For the compound butter, mix the rest of the candy with the softened butter, almonds and sprinkle with salt and pepper. Drain the sweet potatoes and mash with the smoked paprika, cinnamon, cayenne and heavy cream. Season with salt and pepper. Hold warm over low heat. Fry the shrimp until golden brown, 3 to 4 minutes. To serve, place a spoonful of the sweet potato mash on a plate, top with 3 pieces of the shrimp and serve the Almond Joy butter on the side. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 53214,"Honey-Glazed Carrots Salt 1 pound baby carrots, peeled with trimmed green stems 2 tablespoons unsalted butter 2 tablespoons honey 1 tablespoon lemon juice Freshly ground black pepper 1/4 cup chopped chives Instructions: Fill a medium saucepan with water and bring to a boil. Add some salt and the carrots and cook until tender, 5 to 6 minutes. Drain the carrots and add back to the pan with the butter, honey and lemon juice. Cook until the glaze coats the carrots, 5 minutes. Season the carrots with salt and pepper and garnish with the chives to serve. ","[Chardonnay, Riesling, Gewrztraminer]" 53215,"Crab Cupcakes 1 1/3 cups all-purpose flour (see Cook's Note) 1 teaspoon baking powder 1/4 teaspoon fine 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 2 sticks unsalted butter, at room temperature 4 cups confectioners' sugar Pinch fine salt 2 teaspoons pure vanilla extract 2 to 3 tablespoons whole milk 8 ounces blue rock candy, coarsely crushed 12 red French macarons 12 red and/or orange flat round gummy candies, such as gummy peaches, halved Seventy-two 1-inch pieces red licorice rope 24 small round red gummy candies, such as Sour Patch Cherries 24 candy eyes Turbinado sugar, as needed 1 pound blue rock candy Gummy candy fish, sharks, turtles and other sea creatures, for decoration Instructions: For the cupcakes: Preheat the oven to 350 degrees F. Line a 12-cup muffin pan with red paper liners. Whisk together the flour, baking powder and salt in a bowl. Beat the butter in a separate bowl with an electric mixer on medium-high speed until smooth, about 1 minute. Add the granulated sugar and beat until light and creamy, about 3 minutes. Beat in the eggs, 1 at a time, then beat in the vanilla. Beat in the flour mixture in 3 batches on low speed, alternating with the milk in 2 additions, then beat on medium-high speed until just combined. Divide the batter among the paper liners. Bake until the tops spring back and a tester inserted in the centers comes out clean, 20 to 25 minutes. Let cool 5 minutes in the pan, then remove the cupcakes to a baking rack to cool completely. For the buttercream: Beat the butter in a bowl with an electric mixer on medium-high speed until light, about 1 minute. Add the confectioners' sugar, vanilla and salt and beat on low to combine, then increase speed to medium-high and beat until light and creamy, about 3 minutes. Beat in the milk, a tablespoon at a time, to make a spreadable frosting. Reserve about 1/3 cup frosting and transfer the rest to a piping bag fitted with a large star tip. Pipe the frosting on the cupcakes. For the decoration: Top the cupcakes with the crushed rock candy to resemble waves. Split the macarons open. Stick 2 halves of the flat gummies near the top at 10 and 2 o'clock of each macaron for the crab claws. Press 3 licorice pieces under each claw for the crab legs. Spread a 1/2- to 1-teaspoon dollop of frosting on top to adhere the appendages and sandwich the macaroon back together. Make sure the claws and legs are stuck into the frosting. Glue 2 small round red gummy candies to the top of each macaron using a little more frosting. Stick an eye on top of each red gummy candy with a little more frosting. Press a macaron crab on top of each cupcake. For the beach: Spread the turbinado sugar on a serving tray to resemble sand. Line the rock candy along one edge to resemble the surf. Stick the crabs in the sand, adding the gummy sea creatures to the surf and sand. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 53216,"Greens and Garlic 1/2 pound greens such as beet, turnip, mustard, Broccoli di Rabe or dandelions Olive oil 1 to 2 cloves garlic, sliced Salt and dried red pepper flakes Instructions: If you are using very young tender beet greens or mustard greens, stem them, chop the leaves, then saute in 2 tablespoons olive oil with a clove of garlic until wilted; season to taste. If the greens you are using are tougher, blanch them for 4 minutes or until tender, then drain well and chop. Only then saute in garlic and olive oil until heated through; season to taste. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gruner Veltliner]" 53217,"Braised Lamb Shanks with Qabili Palao Rice 4 lamb shanks 1 1/2 teaspoons ground coriander
1 teaspoon chopped garlic
1 teaspoon ground turmeric 3 plum tomatoes, chopped
1 medium onion, chopped
1/4 bunch cilantro, chopped
Salt and black pepper
One 15-ounce can whole tomatoes, chopped
1/4 cup sun-dried tomatoes
2 tablespoons tomato paste 2 teaspoons crushed red pepper 1 teaspoon paprika
3 cups basmati rice, soaked overnight 3 cups reserved lamb stock (from cooking the lamb shanks) 1/2 cup vegetable oil
3 tablespoons saffron water
3 teaspoons Seven-Spice Mixture, recipe follows 2 teaspoons crushed cardamom pods Pinch saffron
1 large carrot, julienned 1/2 cup raisins
1/4 cup sliced almonds, optional
1/4 cup pistachios, optional
3 tablespoons oil
2 tablespoons sugar
1 teaspoon ground cardamom
Pinch saffron
1 teaspoon black pepper 1 teaspoon ground black cardamom
1 teaspoon ground green cardamom 1 teaspoon ground cinnamon
1 teaspoon ground cloves 1 teaspoon ground coriander
1 teaspoon ground cumin
Instructions: For the lamb shanks: Place the lamb in a pressure cooker and cover with water by about 2 inches. Add the coriander, garlic, turmeric, plum tomatoes, onions, cilantro and 1 1/2 teaspoons each salt and pepper. Cook at 250 degrees F for about 20 minutes. Preheat the oven to 300 degrees F. Release the steam in the pressure cooker, then carefully open it and transfer the lamb to a large pot along with about 2 1/2 cups of lamb juice. Reserve the remaining juice for the rice. Add the canned tomatoes, sun-dried tomatoes, tomato paste, crushed red pepper, paprika and 1/2 teaspoon each salt and pepper; mix thoroughly. Transfer to the oven and bake for 20 minutes, adding lamb juice as needed so it doesn't dry out. For the qabili palao rice: Preheat the oven to 400 degrees F. Boil the rice in water until tender, about 10 minutes. Strain and return to the pot. Mix together the reserved lamb stock, oil and saffron water in a bowl and pour over the rice. Add the Seven-Spice Mixture, cardamom pods and saffron; mix thoroughly. Cover with foil and bake for 20 to 25 minutes. For the rice topping: Meanwhile, bring 1/2 cup water to a boil in a pan. Add the carrots and cook, stirring, for 2 minutes. Add the raisins, almonds and pistachios if using, oil, sugar, ground cardamom and saffron; mix well. Reduce the heat and simmer for 2 to 3 minutes. Place about half of the rice on a platter and arrange the lamb shanks on top. Cover with the remaining rice and top with the carrot mixture. Mix together the black pepper, black cardamom, green cardamom, cinnamon, cloves, coriander and cumin in a bowl. ","[Cabernet Sauvignon, Syrah, Malbec, Tempranillo]" 53218,"Southwestern Rice with Cheese 4 cups cooked rice 1 1/2 cups grated Jack 1 1/2 cups corn kernels, frozen or canned 2/3 cup milk 1/2 cup sour cream 1/2 cup thinly sliced scallion 1 (4-ounce) jar roasted red peppers, drained, patted dry and diced 1 jalapeno or serrano, seeds removed and minced, optional Salt and cayenne pepper Paprika, for sprinkling Instructions: Preheat oven to 350 degrees F. Combine all ingredients in a large bowl (reserving 3 tablespoons of cheese). Spoon into buttered souffle dish. Top with reserved cheese and sprinkle lightly with paprika. Bake until top is golden, 25 to 30 minutes. ","[Chardonnay, Sauvignon Blanc, Vermentino, Tempranillo]" 53219,"Chicken Piccata with Buttery Lemon Noodles 8 ounces pasta (fettuccine, linguine, angel hair) 1 tablespoon butter
1/4 cup finely minced fresh parsley
Zest and juice of 1 lemon, or to taste
Kosher salt and freshly ground black pepper 2 boneless, skinless chicken breasts Kosher salt and freshly ground black pepper 2 tablespoons all-purpose flour
2 tablespoons butter
2 tablespoons olive oil
1 clove garlic, minced 1/2 cup low-sodium chicken broth, plus more if needed 1/2 cup dry white wine
Juice of 1 lemon
1/2 cup heavy cream, plus more if needed 1 tablespoon drained capers
2 cups arugula
Parmesan shavings, for garnish
Chopped fresh parsley, for garnish Instructions: For the buttery lemon noodles: Cook the pasta according to the package directions. Drain and set aside. For the chicken piccata: Sprinkle the chicken breasts with salt and pepper on both sides, then dredge in the flour. Heat the butter and oil in a large skillet over medium heat. Fry the chicken breasts until golden brown on both sides, about 3 minutes on each side; fry them a little longer if the breasts are thicker, monitoring the oil/butter mixture to make sure it doesn't burn. Remove the chicken to a plate. Add the garlic to the skillet and saute. Pour in the chicken broth and wine, and squeeze in the juice of the lemon. Whisk the sauce, scraping the bottom of the skillet. Allow the sauce to cook and bubble and thicken until reduced by about half. Sprinkle in a little salt and pepper as it's cooking. Reduce the heat to low and whisk in the cream. Add the capers, then cook for a couple of minutes until the sauce thickens. Taste and adjust the seasonings. Expect the sauce to have a real tang to it; counter it with a little more broth and cream if it's too strong! To finish the noodles, melt the butter in a separate skillet over medium-high heat. Throw in the cooked pasta, along with the parsley. Cook it in the butter for a couple of minutes so that a few of the noodles get a little bit of a pan-fried texture to them. Grate in some lemon zest and squeeze in some lemon juice. Season with salt and pepper. Place a handful of arugula on each plate, some noodles and a chicken breast. Garnish with Parmesan shavings and chopped parsley, then spoon over the sauce. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]

" 53220,"Grilled Pizzas with Herbed Pork & Brussels Sprouts 1 pound boneless pork chops, about 3/4-inch thick 2 tablespoons extra-virgin olive oil 2 tablespoons fresh oregano, chopped, or 2 teaspoons dried oregano 2 garlic cloves, minced 1/2 teaspoon salt 1/2 teaspoon pepper Store-bought or homemade pizza dough (recipe below) 3 cups Italian Fontina or fontinella cheese, shredded (12 ounces) 6 tablespoons freshly grated Parmesan cheese Chopped fresh oregano, for serving (about 1 tablespoon) Hot red pepper flakes, for serving (about 1 teaspoon) Store-bought balsamic glaze, for serving (optional) 12 ounces Brussels sprouts, ends trimmed, thinly sliced in a food processor or by hand (about 4 cups) 1/2 teaspoon salt 1/4 teaspoon pepper 3 cups unbleached flour, plus more as needed and for rolling out 2 1/4 teaspoons (1 envelope) instant or bread-machine yeast 1 teaspoon sugar 1 teaspoon salt 2 tablespoons extra-virgin olive oil, plus more for bowl 1 cup cold water, as needed Instructions: To marinate pork: Combine oil, oregano, garlic, salt and pepper in one-gallon sealable plastic bag. Add pork, close bag and coat with marinade. Refrigerate for 1 to 2 hours. Let stand at room temperature for 15 minutes before grilling. Prepare outdoor grill for direct cooking with medium-high heat (about 400 degrees F.). Brush grill grates clean. Remove pork from marinade, shaking off excess oil. Grill, with grill lid closed, turning once, until the internal temperature reads between 145 degrees F. (medium rare) to 160 degrees F. (medium) on a digital meat thermometer, 6 to 8 minutes. Transfer to carving board and let cool. Chop pork into a 1/2-inch dice and transfer to a bowl. To grill pizzas: Cut 5 squares of parchment paper about 9 inches square each. Punch down dough and cut into four equal pieces. Shape dough into balls, place on work surface, loosely cover with plastic wrap and let stand 10 minutes. On very lightly floured work surface, roll and stretch each dough portion into 7- to 8-inch rounds (makes 4 pizzas). Place each round on a parchment square. Stack rounds on paper on large baking sheet. Loosely cover with plastic wrap. Brush grill grate clean. In batches if necessary, transfer dough rounds from parchment onto grill, discarding parchment. Grill, with the lid closed, occasionally rotating rounds, until underside is seared with grill marks, 2 to 3 minutes. Adjust heat as needed - do not burn the dough! Flip dough rounds and top with one-quarter each of Brussels sprouts and pork, followed by the Fontina and Parmesan cheese. Cover and continue cooking with the lid closed, occasionally rotating dough rounds so they don't stick, until undersides are golden brown, 3 to 4 minutes more. Remove from grill. Sprinkle with oregano and red pepper flakes, drizzle with balsamic glaze, if using, and serve immediately. 1 tablespoon extra-virgin olive oil ","[Sangiovese, Pinot Noir, Barbera, Tempranillo]" 53221,"Roasted Cauliflower with Herb-Caper Sauce 2 large heads cauliflower (about 4 pounds total) 1/3 plus 1/2 cup extra-virgin olive oil Kosher salt and freshly ground black pepper 2 tablespoons drained capers in brine, rinsed 1 clove garlic 2 cups fresh parsley leaves 3 scallions, coarsely chopped 2 teaspoons lemon zest 1 teaspoon lemon juice Instructions: Position 2 oven racks in the upper and lower thirds of the oven and preheat the oven to 450 degrees F. Line two baking sheets with parchment paper. Cut the florets off of the cauliflower heads and cut into 1/2-inch pieces; put into a large bowl. Add 1/3 cup of the olive oil and toss to coat. Spread the florets out evenly on the 2 prepared baking sheets, without overlapping, and sprinkle with 1 teaspoon salt and a few grinds of pepper between the two baking sheets. Roast the cauliflower until charred in spots and tender when pierced with a knife, 22 to 24 minutes. Meanwhile, combine the capers and garlic in a food processor and pulse until finely chopped. Add the parsley, scallions, lemon zest and juice and continue to pulse until the leaves are coarsely chopped. With the machine running, pour in the remaining 1/2 cup olive oil and process until the mixture forms a loose pesto--like consistency. Season with a pinch of salt to taste. Transfer the cauliflower to a serving platter and the herb-caper sauce to a small serving bowl or ramekin. Serve the cauliflower with dollops of the sauce. ","[Chardonnay, Pinot Grigio, Vermentino, Sauvignon Blanc]" 53222,"Fettuccini with Rabbit and Currant-Port Glaze 1 tablespoon butter, plus 1 tablespoon Reserved rabbit meat, from stock, recipe follows Salt and pepper 1 tablespoon diced shallot 1/2 cup Port 1/4 cup dried currants 1 to 1 1/2 cups Rabbit Demi-glace, recipe follows 1/2 pound cooked fettuccini Truffle oil 1 (3 pound) rabbit 1 cup diced carrots 1 cup diced celery 1 cup diced onion 1 garlic head, halved 1/2 teaspoon dried thyme 1/2 teaspoon black peppercorns 1 teaspoon salt 2 cups veal stock 3 cups chicken stock Instructions: Heat 1-tablespoon butter in a skillet until very hot, but not brown. Add diced rabbit meat and season lightly with salt and pepper. Saute until lightly golden. Add shallots. Deglaze pan with port wine and simmer for 1 to 2 minutes. Add currants and rabbit demi-glace. Cook slowly until rabbit is cooked through, about 3 to 4 minutes. Melt remaining butter in a saute pan. Add fettuccini and a dash of truffle oil and toss to heat through. Divide onto 4 plates. Spoon equal amounts of rabbit and sauce over each portion of pasta. Drizzle lightly with more truffle oil. Preheat oven to 375 degrees F. Bone out rabbit and cut meat into 1-inch cubes. Reserve meat and bones. Roast rabbit bones until nicely browned, about 30 minutes. Remove from oven and break up into pieces. Place bones in an 8-quart or larger stockpot. Add vegetables, garlic, seasonings, and stock. Bring to a simmer and let simmer for 45 minutes. Drain stock. Let stand and skim off any fat or residue on top. Return to stove and reduce until a demi-glace consistency, 1 to 1 1/2 cups. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Barolo]

" 53223,"Red Beans and Rice (Moors and Christians): Moros y Cristianos 1/2 pound dry red kidney beans 1 Italian frying pepper, cut in half 1 bay leaf 4 ounces bacon, diced 1/4 pound ham, small dice 1/4 cup olive oil 1 white onion, small dice 1 green pepper, small dice 2 garlic cloves, chopped 1 tablespoon tomato paste 1 teaspoon dry oregano 1 teaspoon cumin 2 cups long grain rice Salt Instructions: In a large stockpot, combine the beans with the Italian pepper and a bay leaf. Cover with water, passing the beans by 2 inches. Boil covered until tender, about 1 1/2 hours. Drain, reserving 3 cups of the cooking liquid. In a large casserole, render the fat from the bacon and ham. Add olive oil and saute the onions, pepper, and garlic until translucent. Add tomato paste and caramelize. Add the beans, the cooking liquid, oregano, cumin, and rice. Season with salt. Bring to a boil, cover, and cook at very low heat for about 20 minutes. Fluff with a fork. ","[Tempranillo, Garnacha, Rioja, Barbera]" 53224,"Rosemary Chicken Breasts, Brown Butter and Balsamic Ravioli, Warm Spinach Salad with Pancetta and Sweet Vinaigrette 4 pieces boneless, skinless chicken breast, 6 to 8 ounces each 2 tablespoons balsamic vinegar, eyeball it, just enough to coat chicken lightly 2 tablespoons extra-virgin olive oil 3 stems rosemary, leaves stripped and chopped, about 2 tablespoons Salt and coarse black pepper 4 cloves garlic, cracked away from skin with a whack against the flat of your knife 1 package, 12 to 16 ounces, fresh ravioli, any flavor filling 3 tablespoons butter, cut into small pieces 2 tablespoons balsamic vinegar 2 handfuls grated Parmigiano-Reggiano Salt and pepper 1/4 cup chopped flat-leaf parsley, a couple of handfuls 6 slices pancetta, chopped 2 tablespoons extra-virgin olive oil, 2 turns of the pan 1 small shallot, finely chopped 2 teaspoons sugar 2 tablespoons balsamic vinegar, eyeball it 1 bunch, about 10 ounces flat-leaf spinach Salt and pepper Instructions: Coat chicken in balsamic vinegar, then olive oil. Season chicken with rosemary, salt and pepper and let stand 10 minutes. Bring a large pot of water to a boil for ravioli. Salt water and drop ravioli in water. Cook 8 minutes or until raviolis expand, float to top of water, and are al dente. Heat a medium nonstick skillet over medium high heat. Add chicken breasts and cracked garlic to the pan. Cook chicken 12 minutes, or until juices run clear, turning occasionally. The balsamic vinegar will produce a deep brown, sweet finish on the chicken as it cooks. When the chicken is 2 or 3 minutes away from done, heat a second skillet over medium low to medium heat. To the second skillet, add butter to the pan and let it begin to brown. Remove chicken from the first skillet and transfer to a warm platter. In a skillet over medium high heat and add the pancetta. Brown the pancetta bits, about 2 or 3 minutes, then transfer to paper towels to drain and return pan to heat, reducing heat to medium. Add oil and shallots to the pan and let the shallots saute 2 minutes. When the butter for the ravioli has browned, add cooked ravioli to the pan and turn in butter to heat through. Add balsamic vinegar to the ravioli and cook a minute or 2 longer to reduce the vinegar and glaze the ravioli. The vinegar will become thick and syrup like. Add cheese, parsley, salt and pepper to the pasta and remove the pan from the heat. To the sauteed shallots for the spinach salad, add sugar and cook sugar with shallots 1 minute. Add vinegar to the pan, scraping up pan drippings. Add spinach to the dressing and turn to wilt and coat it evenly in sweet vinaigrette. Add crisp pancetta to the salad. Serve chicken along side ravioli and spinach salad, all on the same dinner plate. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Barbera]" 53225,"Crunchy Garden Salad 8 ounces radishes, thinly sliced 1 large cucumber, thinly sliced 1/4 cup fresh mint leaves, chopped 1/4 cup fresh cilantro leaves, chopped 1/4 cup lime juice (from about 2 limes) 1/4 cup olive oil Salt and freshly ground black pepper 2 cups arugula Instructions: Combine the sliced radishes, sliced cucumber, mint and cilantro in a medium bowl. Whisk together the lime juice, olive oil, and salt and pepper, to taste, until well combined. Pour the dressing on top of the salad and toss to combine. Place arugula on a serving dish and top with tossed salad. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 53226,"Orange Cardamom Bellini 3 small oranges, zested into strips 10 whole cardamom pods, gently cracked with the side of a knife 1 cup sugar 2 cups water 2 bottles Prosecco Instructions: Place all syrup ingredients in a heavy-bottomed saucepan and bring to a boil. Reduce heat to medium and simmer for about 15 minutes until thickened and syrupy. Strain, and allow syrup to cool fully before use. Pour 1 to 2 tablespoons of orange-cardamom syrup into each empty Champagne flute. Fill each glass with chilled Prosecco and serve. ","[Prosecco, Cava, Asti]" 53227,"Lemon Blueberry Cheesecake 2 pints blueberries 1 tablespoon granulated sugar
1 tablespoon lemon zest plus 2 tablespoons lemon juice
1 pint (2 cups) heavy cream 3 tablespoons powdered sugar
2 teaspoons vanilla bean paste
One 8-ounce block cream cheese, softened 1 cup prepared lemon curd Zest of 1 lemon plus 2 tablespoons lemon juice
10 to 12 amaretti cookies, crushed 2 cups prepared lemon curd Lemon zest, for garnish Instructions: For the blueberry mash: Measure out 1/2 cup of the blueberries and reserve for garnish. Combine the remaining blueberries with the granulated sugar and lemon zest and juice in a bowl. With a potato masher, crush the berries and set aside for 5 minutes. For the whipped cream: Whip the cream with an electric mixer until foamy. Add the powdered sugar and vanilla bean paste and whip to soft peaks. Set aside. For the cheesecake filling: In the bowl of a stand mixer fitted with the paddle attachment, add the cream cheese, lemon curd and lemon zest and juice and mix until combined. Fold half of the whipped cream into the cream cheese mixture. (Save the remaining whipped cream for assembly.) To assemble: In each dessert bowl or martini glass, add a layer of cheesecake filling, blueberry mash, crushed cookies and lemon curd. Repeat until each glass is filled, then top with a dollop of the reserved whipped cream. Garnish with the remaining crushed cookies, a few of the reserved blueberries and more lemon zest. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 53228,"Straw & Hay with Gorgonzola Kosher salt 3 tablespoons unsalted butter, divided 4 ounces prosciutto, cut crosswise in 1/2-inch-thick matchsticks 1 cup chopped yellow onion (1 large) 1 tablespoon minced garlic (3 cloves) 1 1/2 cups heavy cream 4 ounces Italian Gorgonzola dolce, crumbled 1 1/2 teaspoons freshly ground black pepper 8 to 10 ounces tagliatelle or fettucine, such as Cipriani 2 cups frozen peas, defrosted (8 ounces) 1/2 cup freshly grated Parmesan cheese, plus extra for serving 1/4 cup julienned fresh basil leaves Instructions: Fill a large pot with water, add 1 tablespoon of salt, and bring to a boil. Meanwhile, melt 2 tablespoons of the butter in a large (12-inch) saute pan over medium heat. Add the prosciutto and cook for 5 minutes, separating the slices with tongs, until crisp. Remove to a plate and set aside. Add the remaining tablespoon of butter and the onion to the saute pan and cook for 5 minutes, stirring occasionally, until tender. Add the garlic and cook for 1 more minute. Add the cream, Gorgonzola, 1 1/2 teaspoons salt, and the pepper and bring the sauce to a boil. Lower the heat and simmer for 5 minutes, until thickened. Turn off the heat. When the sauce is almost done, add the pasta to the pot of boiling water and cook according to the package directions. Reserve 1 cup of the pasta water and drain the pasta, allowing some of the water to remain. Pour the pasta into the pan with the sauce. Add the peas, Parmesan, basil, and prosciutto and toss well. If the pasta seems dry, add some of the reserved pasta water. Taste for seasonings and serve hot with extra Parmesan.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Barbera]

" 53229,"Seared Swordfish with Cara Cara Salad and Chimichurri 2 Cara Cara oranges, segmented 2 French breakfast radishes, thinly sliced
1 avocado, cut into medium dice
2 tablespoons extra-virgin olive oil
2 teaspoons minced chives Kosher salt and freshly ground black pepper
1/2 cup extra-virgin olive oil Juice of 3 limes 1 bunch cilantro
1 bunch parsley
1 serrano cl, stemmed 1 clove garlic, peeled
Kosher salt and freshly ground black pepper
Instructions: For the salad: In a large bowl, toss together the oranges, radishes, avocados, oil, chives, 1 teaspoon salt and 1 teaspoon pepper. Set aside. For the chimichurri: Place the oil, lime juice, cilantro, parsley, serrano, garlic, 1 teaspoon salt and 2 teaspoons pepper in a blender. Blend on high until smooth. Lightly toss the salad with some of the chimichurri. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 53230,"Hoisin-Glazed Pork and Veggie Skewers One 2-inch piece ginger, finely grated 1 large clove garlic, finely grated 1/4 cup soy sauce 1/4 cup dry white vermouth 2 tablespoons toasted sesame oil 2 tablespoons rice vinegar 1 tablespoon sugar 1/2 cup hoisin sauce 1 1/2 pounds pork tenderloin, cut into 1-inch chunks 1 cup snow peas (about 4 ounces) One 8-ounce can sliced water chestnuts, drained 2 small red peppers, halved, seeded and cut into 1-inch pieces One 15-ounce can baby corn, drained and halved crosswise 1/2 navel orange, cut into 4 wedges, wedges halved 2 tablespoons vegetable oil, plus more for oiling the grill grates Kosher salt and freshly ground black pepper Kosher salt and freshly ground black pepper
2 Family Size Tea Bags 2 quarts water
Sugar or sweetener, optional Instructions: For the marinade and mop: Whisk together the ginger, garlic, soy sauce, vermouth, sesame oil, vinegar and sugar in a measuring cup. Pour 1/4 cup of the marinade into a small bowl, whisk in the hoisin sauce and set this basting \mop\ aside. For the kebabs: Toss the remaining marinade with the pork in a medium bowl, then cover and chill in the refrigerator for 30 minutes.
Carefully thread onto a skewer 1 piece of pork, 1 snow pea folded over a water chestnut slice (the pea will crack on one side, but it will help hold in the water chestnut), a piece of red pepper and a piece of baby corn; repeat twice, then end with a piece of orange, skin side facing the last baby corn. Repeat with the remaining skewers and ingredients.
Prepare a grill for cooking over medium-high heat. Brush the skewers with the vegetable oil, and sprinkle with salt and pepper. Lightly oil the grill grates. Grill the skewers until the pork is cooked through and an instant-read thermometer inserted into the center of a piece registers 140 degrees F, 7 to 8 minutes per side. Brush the skewers with the mop, and continue grilling until the mop caramelizes, about 1 minute. Serve with iced tea. For the iced tea: Pour 4 cups boiling water over teabags in a heatproof pitcher and allow to brew, 3 to 5 minutes. Remove teabags and add sweetener to taste. Stir in 6 cups ice cubes until melted. Keep refrigerated until ready to use. Makes two quarts. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 53231,"Israeli Couscous Salad with Smoked Paprika 1/3 cup extra-virgin olive oil 2 tablespoons white balsamic vinegar 1 1/2 teaspoons smoked paprika 1 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 1 tablespoon extra-virgin olive oil 1 1/3 cups (8 ounces) Israeli couscous, sometimes called pearl couscous or maftoul 1/2 teaspoon kosher salt 2 cups packed baby spinach leaves, coarsely chopped 12 ounces grape tomatoes, cherry tomatoes, or baby heirloom tomatoes of assorted colors, halved (about 2 cups) 4 ounces (about 1 cup) feta, coarsely crumbled or chopped into 1/2-inch pieces 1 cup jarred red bell peppers, drained and coarsely chopped 1/2 cup chopped fresh flat-leaf parsley 1/3 cup slivered almonds, toasted 1/4 cup chopped fresh mint Kosher salt and freshly ground black pepper Instructions: For the dressing: Whisk the oil, vinegar, paprika, salt and pepper in a small bowl until smooth. For the couscous: Heat the oil over medium-high heat in a large saucepan. Cook the couscous, stirring frequently, until golden, 4 to 5 minutes. Add 2 cups water and the salt and bring to a boil. Reduce the heat to medium-low. Cover and simmer until the couscous is just tender and the liquid is absorbed, 9 to 10 minutes. Set aside to cool slightly. Mix together the spinach, tomatoes, cheese, peppers, parsley, almonds and mint in a large bowl. Add the couscous and the dressing. Toss until all the ingredients are coated. Transfer to a large serving bowl and serve. ","[Chardonnay, Vermentino, Sauvignon Blanc, Ros]

" 53232,"Carrot Mango Smoothie 2 cups freshly squeezed orange juice 1 cup fresh carrot juice 1 cup crushed ice 1 large ripe banana, chopped 1 large ripe mango, peeled, pitted and chopped Instructions: Combine the orange juice, carrot juice, ice, banana and mango in a blender and blend until smooth. Pour into 2 glasses and serve.; ","[Chardonnay, Sauvignon Blanc, Moscato, Riesling]" 53233,"The General Store Chili 3 pounds ground beef (80/20) 1 medium-sized onion, diced (about 1 cup) 1 habanero pepper with seeds, minced 1 jalapeno pepper, minced (with seeds) 3 cloves garlic, minced 1/3 cup chili powder 1 (16-ounce) can crushed tomatoes 1 (10-ounce) can tomato paste 1 cup chicken stock 1 (40-ounce) can kidney beans 1/4 cup bittersweet cocoa powder 2 tablespoons dark brown sugar 2 teaspoons salt 1 teaspoon freshly ground black pepper Instructions: In a large heavy pot over medium-low heat, add the beef and cook until browned. Make sure to stir it if it starts to stick and break up any clumps that form. Add the diced onion, habanero, jalapeno and garlic. When the fat has rendered from the meat, add the chili powder and stir well. Cook for about 5 minutes on low heat, stirring occasionally.
Stir in the tomatoes, tomato paste and the chicken stock. Stir vigorously to combine and simmer for 1 to 2 minutes. Gently stir in the beans so as not to break the beans. Simmer over very low heat for 1 1/2 hours.
Turn off the heat and add the cocoa powder and brown sugar. Stir vigorously, and then add the salt and pepper. Transfer the chili to a serving bowl and serve. ","[Malbec, Tempranillo, Syrah, Zinfandel]" 53234,"BBQ Spiced Nuts 1 large egg white 2 to 3 tablespoons Eddie's BBQ Rub (recipe follows) 2 to 3 tablespoons pure maple syrup 1 cup roasted unsalted almonds 1 cup roasted unsalted cashews Sugar, for sprinkling 1/4 cup packed light brown sugar 1/4 cup smoked paprika 3 tablespoons kosher salt 2 tablespoons white pepper 2 teaspoons garlic powder
2 teaspoons onion powder
1 teaspoon celery seeds
1 teaspoon mustard powder
1/2 teaspoon ground cinnamon Instructions: Preheat the oven to 325 degrees F. Line a baking sheet with foil. Whisk the egg white in a medium bowl until foamy. Stir in the spice rub and maple syrup. Add the almonds and cashews and toss to coat. Spread the nut mixture on the prepared baking sheet and sprinkle with a little sugar. Roast until golden brown, stirring halfway through, 30 to 35 minutes. Let cool 15 to 30 minutes. Store in an airtight container for up to a week. ","[Zinfandel, Malbec, Syrah, Tempranillo]" 53235,"Mini Almond Butter and Strawberry Muffins 1 cup all-purpose flour 1/2 teaspoon baking soda
1/2 teaspoon fine salt
1/4 teaspoon baking powder
1 cup crunchy almond butter
1 cup sugar
1/2 cup vegetable oil
2 teaspoons pure vanilla extract
2 large eggs, at room temperature
1/2 cup strawberry jam or jelly
Instructions: Place an oven rack in the center of the oven. Preheat the oven to 325 degrees F. Line 24 mini-muffin cups with paper liners. Whisk together the flour, baking soda, salt and baking powder in a medium bowl to blend. Whisk together the almond butter, sugar, oil, vanilla and eggs in a large bowl to blend. Add the dry ingredients in 2 batches and stir just until blended. Fill each muffin cup half-full with batter. Spoon 1/2 teaspoon of the jam on top of each muffin cup, and then spoon the remaining batter on top to cover the jam. Bake until the tops are golden brown, 25 to 30 minutes. Transfer to a rack and cool. Spoon 1/2 teaspoon more of the jam on top of each muffin in the center. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 53236,"Big Paella with Seafood and Chicken Olive oil, for cooking 1 cup sliced Spanish chorizo
6 skin-on, bone-in chicken thighs
Kosher salt and freshly ground black pepper
1 red bell pepper, or 6 piquillo peppers, seeded and diced
1 large white onion, diced
2 cloves garlic, thinly sliced
Large pinch saffron
2 1/3 cups bomba or other short-grain rice
7 cups chicken or seafood stock
1 cup canned crushed tomatoes
12 littleneck clams, rinsed
12 mussels, scrubbed and debearded
12 medium shrimp, peeled and deveined
2 cups fresh or frozen peas (thawed if frozen)
Instructions: Heat some oil in a large paella pan or skillet over medium-high heat until shimmering. Add the chorizo and cook, stirring, until browned, then remove and reserve. Pat the chicken dry with paper towels and sprinkle on both sides with salt and pepper. Gently place the chicken in the pan skin-side down and cook until browned, about 4 minutes. Flip the chicken and cook on the second side until browned, about 4 minutes more. Remove the chicken to a plate. Add the bell pepper, onion and garlic and cook, stirring, until soft, 4 to 5 minutes. Meanwhile, soak the saffron in 3 tablespoons water in a small bowl. Add the rice to the pan and cook, stirring to coat the rice with oil, until the rice is toasted, about 3 minutes. Add the saffron and its soaking water and stir to combine. Add 5 cups of the stock, any reserved juices from the chicken and the tomatoes and bring the liquid to a simmer. Return the chicken to the pan, nestling it into the rice, and cook, uncovered, moving the pan around every few minutes and adjusting the heat as necessary to maintain a gentle simmer, until the rice is quite al dente and has absorbed all the liquid, 12 to 15 minutes. (If the pan gets dry before the rice is ready, add some of the remaining stock.) Nestle the clams into the rice hinge-side down and cook, without stirring, for 5 minutes. Add the mussels hinge-side down along with the shrimp and chorizo. Top with the peas and cook without stirring until the clams and mussels open and the shrimp turns bright pink, 5 minutes more. When the paella is cooked and the rice looks fluffy and moist, turn the heat up for 40 seconds until you can smell the rice toasting at the bottom?it will form a dark brown, crispy crust on the bottom called soccarat. Discard any shellfish that does not open. Remove from the heat and serve immediately, family-style. ","[Rioja, Tempranillo, Garnacha, Pinot Grigio]

" 53237,"Cobb-Wedge Salad Kit 2 heads iceberg lettuce, cut into wedges 1 pound ham, sliced 1/4-inch-thick and cut into 1/4-inch cubes
6 hard-boiled eggs, halved
2 cups grated Cheddar
1 pint grape tomatoes, halved
1 red onion, diced
2 avocados, peeled, pitted and diced and tossed in 1/4 cup lime juice
1 cup thawed edamame
1/2 hothouse cucumber, cut into 1-inch-thick slices, each slice quartered
Parsley sprigs 3 scallions, sliced (green and white parts)
1 cup mayonnaise 1/3 cup chili sauce (such as Heinz)
1/4 cup ketchup
1 tablespoon sweet pickle relish
1 clove garlic, minced
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
Instructions: For the salad: Pack all the ingredients for the salad in individual bags and place on a sheet pan. For the Thousand Island dressing: Combine all the dressing ingredients in a bowl and mix. Pour into a quart container and put the lid on. To assemble: Arrange the lettuce on the bottom of a platter and sprinkle ham, eggs, cucumber, tomatoes, avocado, Cheddar, onions, edamame, and parsley on top. Drizzle some dressing over the salad. Garnish with scallions. Serve extra dressing on the side. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 53238,"Classic Homemade Turkey Gravy 2 tablespoons unsalted butter 1 medium onion or leek, or 2 shallots, sliced Neck and giblets from your turkey (discard the liver) 8 cups low-sodium chicken broth 3 sprigs thyme, parsley, rosemary and/or sage 1 bay leaf Turkey drippings from your roasting pan 1/2 cup all-purpose flour Dash of Worcestershire sauce Kosher salt and freshly ground pepper 2 tablespoons cold Flavored Butter, recipe follows (optional) Instructions: When your turkey goes into the oven, start the broth: Melt the butter in a large saucepan over medium-low heat. Add the onion and turkey neck and giblets; cook, stirring, until the giblets are browned, about 15 minutes. Add the chicken broth, herb sprigs and bay leaf; cover and simmer while the turkey roasts, about 2 hours. Strain the broth and keep warm; reserve the neck and giblets, if desired. When your turkey is done, transfer it to a cutting board and pour all the pan drippings into a degreasing cup. Add 1/2 cup of the prepared broth to the roasting pan and scrape up the browned bits with a wooden spoon. (If the bits are stuck, put the pan over a low burner to loosen them.) Add the bits and liquid to the degreasing cup. Let the fat rise to the top of the degreasing cup, then spoon off 1/2 cup fat and transfer to a large saucepan over medium heat. Make a roux: Sprinkle the flour into the pan and cook, stirring constantly with a wooden spoon, until the flour browns slightly, about 4 minutes. Gradually add the hot broth to the roux, whisking constantly to prevent lumps. Bring to a boil, then reduce the heat to medium low. Pour the dark roasting juices from the degreasing cup into the gravy, discarding any remaining fat. If desired, chop the giblets and shred the neck meat; add to the gravy. Simmer, whisking occasionally, until the gravy thickens, about 10 minutes. Add the Worcestershire sauce and season with salt and pepper. Stir in the flavored butter, if desired. Start with cold heavy cream and mix on high speed. After about 3 minutes, you'll have whipped cream; continue mixing. After about 6 more minutes, the butter will clump and separate from the liquid. Strain and wrap the butter in cheesecloth, then squeeze out the liquid. Tip: To make perfect rounds, shape flavored butter into a log using parchment paper; wrap and chill, then slice. Pumpkin Mash 1/4 cup canned pure pumpkin, 1 stick softened butter, 1/4 teaspoon orange zest, 1/2 teaspoon each sugar and pumpkin pie spice, and a pinch of salt. Spiced Cranberry Simmer 1/2 cup cranberries with 1 tablespoon water, 1/4 cup sugar, 1 strip lemon zest, 1 cinnamon stick and 1 clove, 6 to 8 minutes. Discard the zest, cinnamon and clove; let cool. Pulse in a food processor with 1 stick softened butter and a pinch of salt. Bourbon-Raisin Microwave 1/2 cup raisins with 1 tablespoon bourbon, covered, 45 seconds; let cool. Pulse in a food processor with 1 stick softened butter, 1 tablespoon chopped chives and a pinch of salt. Sage Brown Butter Melt 1 stick butter over medium heat and cook until browned. Add 1/4 cup sage and fry 30 seconds; drain on paper towels, then chop. Let the brown butter cool; mash with 1 stick softened butter, the sage and a pinch of salt. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 53239,"Sunday Beef for Weeknights This is a Monday through Friday alternative to spare ribs 2 tablespoons extra-virgin olive oil, 2 turns of the pan 24 ounces beef sirloin, cut into 4 (6-ounce) lean, trimmed steaks Salt and pepper 1 leek, trimmed 2 tablespoons butter, cut into small pieces 3 garlic cloves, smashed 1 carrot, 1/2-inch dice 2 ribs celery, from the heart, with greens, chopped 1 pound small red skinned potatoes, quartered 4 sprigs fresh thyme 2 bay leaves, fresh or dried 2 tablespoons all-purpose flour 1 cup dry red wine 2 cups good quality beef stock, from soup aisle 1 rounded tablespoon red currant jelly, optional, grape jelly can be substituted Crusty bread, to pass at table Instructions: Heat a deep, heavy bottomed skillet over high heat, then add 2 tablespoon extra-virgin olive oil. Season meat with salt and pepper, then caramelize the meat 2 minutes on each side. Cut leek lengthwise, then cut into 1/2-inch slices across. Wash under running water in colander, separating all of the layers. Drain well. Remove steaks from pan and reduce heat to medium high. Add butter to the pan and the leeks, garlic, carrot, celery and potatoes. Season vegetables with salt and pepper. Add thyme and bay sprigs. Saute veggies 10 minutes. Add flour, cook 1 minute. Whisk in red wine and reduce 1 minute. Whisk in broth and bring to a bubble. Stir in jelly. Slide meat into pan. If serving immediately, simmer over medium heat 7 to 10 minutes. If this meal is a make-ahead, remove the dish from the stove top at this point. When you reheat, bring sauce to a bubble and simmer 5 to 7 minutes over moderate heat. Work on other dishes in your menu or dessert with the pockets of time created as veggies and meat cook. Remove from stove top and serve each steak with lots of veggies and broth in shallow dishes with crusty bread for dipping. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Syrah]" 53240,"Caramelized Onion and Goat Cheese Tarts 2 tablespoons extra-virgin olive oil 1 tablespoon unsalted butter 1 1/2 cups frozen chopped onions, thawed 1 tablespoon sugar Kosher salt 4 ounces goat cheese, room temperature 1 large egg 2 tablespoons heavy cream 1 teaspoon freshly chopped thyme leaves 1 (14-ounce) box refrigerated pie crust
Instructions: In a large heavy-bottomed skillet over medium heat, add the oil and butter. When the butter is melted, add the onions, sugar, and salt, to taste. Cook until the onions begin to brown. Adjust the heat to low and cook slowly, turning often, until the onions are golden brown and caramelized, about 10 to 15 minutes. Remove the onions from the heat and set aside to cool. Preheat the oven to 375 degrees F. In a bowl combine the goat cheese, egg, cream, and thyme. Pour the mixture into a small resealable plastic food storage bag. Snip off a corner of the bag to use it for piping. Lay the pie crusts out flat on a clean surface and with a 2 1/2-inch round cutter cut out 12 circles from each crust. Press them into the cups of the mini-muffin tin. Fill each cup 1/2 way with the cooled onions. Pipe the cheese mixture on top of the onions, filling the cups. Bake the tarts until the filling is set, about 15 to 20 minutes. Let the tarts cool slightly, and then remove them from the muffin tin and serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 53241,"Grilled Cubano Sandwich One 1-pound pork tenderloin 1/4 cup plus 1 tablespoon yellow mustard 2 tablespoons extra-virgin olive oil, plus more for oiling the grill grates 8 dill pickle slices (cut lengthwise), plus 2 tablespoons pickle brine 2 small cloves garlic, grated Kosher salt and freshly ground black pepper One 14-inch loaf Cuban bread or other long, soft bread, split lengthwise 2 tablespoons salted butter, melted 1/4 cup mayonnaise 8 ounces thinly sliced deli ham 4 ounces thinly sliced Swiss cheese Instructions: Cut the pork tenderloin in half crosswise with a sharp knife, creating two 5-inch-long pieces. Make a vertical cut down the middle of each piece, about 3/4 of the way through. Open the pieces like a book. Lay them cut-side down on a piece of plastic wrap, cover with another piece and use a meat mallet to lightly pound the pork to about 1/2 inch thick. Add the pork, 1/4 cup of the yellow mustard, olive oil, pickle brine and garlic to a quart- or gallon-size resealable bag. Close the bag, and rub the marinade into the pork. Let sit at room temperature for 30 minutes. Meanwhile, prepare a grill or large grill pan for medium-high heat. Once the pork has marinated for 30 minutes, transfer it to a plate, shaking off any excess marinade. Lightly oil the grill grates with vegetable oil. Sprinkle both sides of the pork liberally with salt and pepper, and grill until charred on both sides, 4 to 5 minutes per side for medium doneness. Transfer the pork a cutting board, and let it rest for 5 minutes. Reduce the grill heat to medium. Slice the pork across the grain into 1/8-inch-thick slices, and season lightly with salt and pepper. Brush the outside of the Cuban loaf with the butter, and lay the loaf halves cut-side up on a very long piece of aluminum foil. Mix the remaining tablespoon yellow mustard with the mayonnaise, and slather the mixture onto both pieces of bread. Layer the ham, pickles, pork and Swiss cheese on one half of the bread. Top with the other half, and wrap the sandwich up in the foil. Put the sandwich on the grill, place a large baking sheet on top and weigh it down with a large cast-iron pan or 2 large cans of food. Grill for 5 minutes, remove the baking sheet and weight, flip the sandwich, weigh it down again and grill until the Swiss cheese has melted, about 5 minutes more. Unwrap the sandwich, cut into 4 pieces and serve immediately. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]" 53242,"Homemade French Baguettes 2 envelopes dry active yeast (1 1/2 tablespoons) 2 tablespoons honey 3 1/2 to 4 cups all-purpose flour, plus more for dusting 2 teaspoons salt Canola oil, for greasing bowl Cornmeal, for dusting pan 3 to 4 ice cubes Instructions: Combine the honey, yeast and 1/2 cup warm water. Stir to combine and let the mixture stand until the yeast is activated and begins to foam, 5 minutes. Mix the flour and salt in a large mixing bowl with a dough hook and slowly add in the yeast mixture. Gradually add 1 cup warm water and mix until the dough comes together into a ball that is not too wet (you may not need all of the water). If the dough is sticky, add a little bit more flour. Turn out the dough onto a floured surface and knead until the dough is smooth and elastic, 2 to 6 minutes. You can do the thumbprint test: press in the dough with your thumb and it should bounce back when it's ready. Form the dough into a ball, place it in a lightly-oiled bowl and cover with a dishcloth, so it doesn't dry out. Let rest in a warm environment until doubled in size, 25 to 30 minutes. Punch down the dough and divide it in half. Shape into 2 baguettes by making a flat rectangle out of your dough, then folding the top and bottom towards the middle, like an envelope, and sealing the seam with your fingers. Keep repeating the folding and sealing, stretching the rectangle lengthwise as you go, until it's about 12 to 14 inches long and 2 inches wide. Fold and seal either end to round. Flip seam-side down and place on a sheet pan or baguette pan that has been dusted with cornmeal. Score the tops of the loaves, making deep diagonal slits 1/2-inch deep, cover with a dishcloth and let rise in a warm environment until they have doubled in size, 25 minutes. Preheat the oven to 450 degrees F and position your oven racks with one on the bottom and the other in the middle. Place an oven-safe (non-glass) bowl or pan on the bottom rack. When your bread has doubled for the second time, remove the towel and quickly and simultaneously, slide the sheet tray with the baguettes onto the middle rack while carefully throwing the ice cubes into the bowl on the bottom rack. The ice will create a burst of steam that will give you a nice crispy crust. Quickly shut the oven door so no steam escapes. Bake the baguettes until golden brown, 15 minutes. Cook's Note: If you have a glass window on your oven, place a towel over it when throwing the ice in, hot glass can shatter if ice touches it. Serving suggestions: ricotta cheese and acacia honey. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 53243,"Vegetarian Gravy 1 medium onion, quartered 2 stalks celery, roughly chopped 1 medium carrot, roughly chopped 3 cloves garlic, crushed 1 teaspoon vegetable oil Kosher salt 1 ounce dried shiitake mushrooms (about 1 heaping cup) 6 sprigs thyme 2 sun-dried tomatoes 2 tablespoons low-sodium soy sauce 1 dried bay leaf 4 tablespoons unsalted butter 6 fresh sage leaves 1/3 cup all-purpose flour 1/4 cup chopped fresh parsley Freshly ground black pepper Instructions: Position an oven rack in the top position in the oven and preheat to 450 degrees F. Toss the onions, celery, carrots and garlic with the oil and 1 teaspoon salt on a rimmed baking sheet. Roast until the vegetables are charred in some places, 25 to 30 minutes. Bring the roasted vegetables, 1 cup water, mushrooms, thyme, sun-dried tomatoes, soy sauce, bay leaf and 1 teaspoon salt to a simmer in a medium saucepan over medium-high heat. Cook, stirring occasionally, until most of the liquid is gone, 8 to 10 minutes. Add 6 cups water and 1/2 teaspoon salt, and bring back to a simmer. Reduce the heat to medium-low, and gently simmer until reduced by about one third, about 45 minutes. Strain the stock through a strainer into a large liquid measuring cup, use the back of a ladle to squeeze all the liquid out of the solids (there should be about 4 cups of stock). If not making gravy right away, let the stock cool to room temperature, then refrigerate for up to 3 days or freeze for up to 1 month. To make the gravy, warm the stock slightly in a medium saucepan if it has been refrigerated. Melt the butter in another medium saucepan over medium heat. Add the sage leaves, and stir for 30 seconds; remove and set aside. Add the flour to the saucepan, and stir until smooth and lightly golden, about 2 minutes. Slowly pour in the warm stock while whisking constantly until smooth and thick, 8 to 10 minutes. Chop up the fried sage, stir it into the gravy along with the parsley and season to taste with pepper. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Gavi]" 53244,"Chinese Healthy Dumplings 1/2 pound spicy turkey sausage or turkey breakfast sausage 1 pound minced turkey 4 ounces shrimp (optional) 6 green onions (scallions) 1/4 medium size Chinese cabbage, or equivalent amount baby cleaned spinach, or Chinese bok choy) 2 teaspoons soy sauce 2 teaspoon sesame oil 1/2 teaspoon pepper 1/4 cup water with a teaspoon cornflour mixed (can use one egg, but will add cholesterol) 2 teaspoons white wine, or sherry 2 packets wonton wrappers, round if possible, or square, (about 50 per package) 1 bowl of water, half full Instructions: Remove turkey sausage from skins and combine with minced turkey in a food processor. Shell and de-vein shrimp and combine in food processor with turkey (if you do not have a food processor, you can chop shrimp into small pieces and hand mix with turkey). Mix in finely chopped scallions, finely chopped cabbage, soy sauce, sesame oil, pepper, cornflour mixture and white wine. Set on manual \pulse\ control or on lowest chop setting and process for just a few seconds until shrimp is chopped coarsely into the turkey. If the amount is too much for your food processor, mix in batches.
Set up dumpling wrapping area with a half full bowl of water, a clean surface to work on, a damp clean hand or kitchen towel, chopsticks, or small spoons and whoever is around to help you wrap the dumplings!
Set turkey mixture on wrapping area. On your clean working area, place a few wonton wrappers flat down on surface (keep other wonton wrappers in plastic and they can dry out). Using chopsticks or a teaspoon, place about a teaspoon of mixture onto the center of wrapper. Dip a finger into the bowl of water and moisten one side of the dumpling wrapper with turkey mixture on it. Pick up the parcel and with fingers, pinch the two opposite sides of the wonton wrapper together forming the parcel into the shape of a half-circle dumpling. If you are using square wrappers, you will have to pinch the square shape down into a half-circle shape. Keep dumplings covered with damp cloth to keep them from drying out (do not have cloth dripping, it should be just damp to the touch). Meanwhile, in a large deep pasta pot, fill a little above half with water. Bring to a boil. Lower temperature so that the water is at a low boil, too high a boil can break the dumplings. Place dumplings in carefully and close to the water to prevent them from breaking. Boil uncovered for about 10 to 12 minutes (checking to see if the inside is cooked). Gently take out immediately with a strainer spatula. They are ready to eat with a ginger scallion soy sauce!
The next day, you can make pot stickers by frying the left over dumplings. Use a sweeter dipping sauce such as a plum or duck sauce for pot stickers. ","[Pinot Grigio, Sauvignon Blanc, Chianti, Tempranillo]" 53245,"Peppermint-Vodka Hot Chocolate 2 candy canes, crushed 3 cups whole milk 8 ounces white chocolate, chopped 1/3 cup vodka 2 teaspoons peppermint extract Whipped cream, for topping Instructions: Put the crushed candy canes on a small plate. Use a wet paper towel to wet the rims of 4 mugs and dip in the candy canes to coat. Bring the milk and white chocolate to a simmer in a small saucepan over medium-high heat, whisking until the chocolate is melted and smooth. Remove from the heat and stir in the vodka and peppermint extract. Divide the hot chocolate among the 4 prepared mugs, immediately top with the whipped cream and sprinkle with a little of the remaining crushed candy canes. ","[Riesling, Gewrztraminer, Moscato, Brachetto]" 53246,"BBQ Bacon Wrapped Mushrooms 1 (8-ounce) package large button mushrooms 1 pound package peppered bacon, room temperature, slices cut in 1/2 4 tablespoons barbecue sauce Instructions: Cut the stems off the mushrooms. Rinse briefly and dry them well with paper towels. Wrap each mushroom with the bacon strip halves. Use 2 if the cap is not completely covered. The bacon will stick to the mushrooms so there is no need for toothpicks. In a medium saute pan over medium-high heat, saute the bacon wrapped mushrooms until the bacon is golden brown. Just as the bacon begins to crisp up a bit, add the BBQ sauce and toss until coated. Serve immediately. ","[Zinfandel, Cabernet Sauvignon, Malbec, Syrah]" 53247,"Parmesan Crisps 1/2 cup grated Parmesan Instructions: Preheat oven to 400 degrees F. Pour a heaping tablespoon of Parmesan onto a silicone or parchment lined baking sheet and lightly pat down. A silicone baking sheet is highly recommended. Repeat with the remaining cheese, spacing the spoonfuls about a 1/2 inch apart. Bake for 3 to 5 minutes or until golden and crisp. Cool. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio]" 53248,"Di Parma Flatbread Double-zero flour, for dusting 11 ounces pizza dough 4 ounces freshly grated whole-milk mozzarella 4 ounces baby arugula 4 ounces shaved Parmesan 2 ounces prosciutto, sliced paper thin 2 teaspoons extra-virgin olive oil 1/2 teaspoon oregano 6 grape tomatoes, sliced Instructions: Preheat the oven or a grill to 550 degrees F. Prepare a pizza peel, cookie sheet or pizza stone with a dusting of flour. Stretch the dough to the desired shape of flatbread (we do 14 by 5 inches). Top the dough with the mozzarella. Bake on the pizza stone for 7 to 8 minutes or on the grill for 3 to 4 minutes. Remove the flatbread to a plate and cut into 8 squares. Layer the ingredients on the flatbread: arugula, Parmesan and prosciutto. Top with a generous amount of oil and oregano, then the tomatoes. Serve hot! ","[Barolo, Barbaresco, Chianti, Montepulciano]" 53249,"Caesar Pasta Salad 1/2 loaf ciabatta, cut into 1-inch cubes 1/4 cup extra-virgin olive oil 2 teaspoons kosher salt 1/2 teaspoon freshly ground black pepper 1/4 cup grated Parmesan 1 clove garlic 1 tablespoon capers, drained 3 oil-packed anchovy fillets, drained 2 tablespoons Dijon mustard 1/2 cup grated Parmesan 1/4 cup chardonnay vinegar 1 teaspoon Worcestershire sauce 1/3 to 1/2 cup extra-virgin olive oil Pinch kosher salt 1 romaine heart, halved lengthwise 2 tablespoons extra-virgin olive oil, plus more for cooking Kosher salt and freshly ground black pepper 2 cups cooked orecchiette or fusilli pasta, cooled 4 small heads baby Bibb lettuce 2 teaspoons lemon juice 8 fresh basil leaves 1/4 cup grated Parmesan, plus additional for garnishing Instructions: For the croutons: Preheat the oven to 400 degrees F. In a medium bowl, gently toss the bread cubes with the oil, salt and pepper. Spread the cubes in an even layer on a baking sheet. Bake until golden, turning once about halfway through, 12 to 15 minutes total. Toss with the Parmesan while still hot and set aside to let cool. For the caesar dressing: In a blender, combine the garlic, capers, anchovies, mustard, Parmesan, vinegar and Worcestershire and blend until smooth. Add the olive oil and blend to emulsify the dressing. Season with salt as needed. For the salad: Heat a grill over medium-high heat. Drizzle the romaine heart halves with oil and sprinkle with salt and pepper. Grill until lightly charred and softened, 2 to 3 minutes per side. Chop into bite-sized pieces. In a medium bowl, toss the pasta with 1 tablespoon oil and salt and pepper to taste. Add the romaine and dressing to taste and toss to coat. In a large bowl, toss the Bibb lettuce with the lemon juice, remaining tablespoon oil, salt and pepper to taste and the basil. Add the croutons and gently combine. Add the pasta and romaine salad and Parmesan to the Bibb salad and gently toss together. Garnish with more cheese and serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 53250,"Brisket Pizza Olive oil, for drizzling and sauteing 1 yellow onion, thinly sliced 1 red bell pepper, thinly sliced Basic Pizza Crust, recipe follows 1 cup jarred tomatillo salsa, plus more for serving 12 ounces fresh mozzarella, thinly sliced 3 to 4 pounds shredded Braised Beef Brisket, recipe follows, warmed 3 green onions, sliced Sour cream, for serving, optional Guacamole, for serving, optional 1 scant teaspoon active dry yeast 2 cups all-purpose flour 3/4 teaspoon kosher salt 3 tablespoons olive oil, plus more for coating bowl 2 cans beef consomme 1 1/2 cups soy sauce 1/2 cup fresh lemon juice 2 tablespoons liquid smoke 5 cloves garlic, chopped 10 pounds beef brisket Instructions: Preheat the oven to 400 degrees F. Drizzle a baking sheet with olive oil. In a medium skillet, heat a little olive oil over medium heat. Add the onions and saute until golden, 5 to 7 minutes. Transfer to a plate. Add a little more olive oil and the bell peppers. Saute until golden, 5 to 7 minutes. Transfer to the plate with the onions and set aside. Roll out the Basic Pizza Crust into a rectangle as thin as it will go. Transfer the dough to the baking sheet. Pour on the tomatillo salsa, and then spread it thinly all over the surface of the dough. Lay the mozzarella slices all over the top, and then add the onions and bell peppers. Bake until the crust is golden brown and the cheese is bubbly, 12 to 15 minutes. Lay the warm Braised Beef Brisket over the top. Be sure to get plenty of the juices on there! Itll make the pizza extra delicious. Sprinkle with the sliced green onions and serve to hungry humanoids with little dishes of extra tomatillo salsa. Sour cream and guacamole are good, too! Sprinkle the yeast over 3/4 cup warm (not lukewarm) water. Let stand for a few minutes. In a mixer with a paddle attachment, combine the flour and salt. With the mixer running on low speed, drizzle in the olive oil and mix until combined. Next, pour in the yeast/water mixture and mix until just combined and the dough comes together in a sticky mass. Form the dough into a ball. Coat a separate mixing bowl with a light drizzle of olive oil, add the dough ball and toss to coat. Cover the bowl tightly with plastic wrap and set it aside for 1 to 2 hours, or store in the fridge until you need it. Note: It's best to make the dough at least 24 hours in advance. Combine the beef consomme, soy sauce, lemon juice, liquid smoke and garlic in a large roasting pan (a disposable is just fine). Place the brisket in the marinade, fat-side up. Cover tightly with foil. Marinate in the refrigerator for 24 to 48 hours. When ready to cook, preheat the oven to 300 degrees F. Cook the brisket in the foil-covered pan until fork-tender, about 40 minutes per pound (6 to 7 hours). Transfer to a cutting board, slice against the grain and put the slices back into the cooking liquid. Serve immediately, spooning the juice over the slices. You may store the pan in the fridge for up to 2 days, or freeze for use at a later date. If fat collects and hardens at the top, remove and discard. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 53251,"Mini Italian Pub Burgers 2 cloves garlic, peeled 1/2 cup packed fresh flat-leaf parsley 2 1/4 pounds ground chuck 3/4 cup (1 1/2 ounces) grated Parmesan 3 tablespoons tomato paste 1 1/2 teaspoons kosher salt 1/4 teaspoon freshly ground black pepper 9 small ciabatta rolls, sliced in 1/2 1/4 cup extra-virgin olive oil 9 slices (4 1/2 ounces) Taleggio cheese 9 large basil leaves Instructions: Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Place the garlic and parsley in the bowl of a food processor. Pulse until finely chopped. Add the ground chuck, Parmesan cheese, tomato paste, salt, and pepper. Pulse until ingredients are combined. Form the mixture into 9 patties. Place the burgers on the grill and cook for 4 to 5 minutes each side. Brush the cut side of each roll with the olive oil and toast on the grill for 1 to 2 minutes until slightly golden. To serve, place 1 mini burger on the bottom half of each of the rolls. Place 1 slice of Taleggio cheese on top of the burgers. Place the basil leaf on top of the cheese and cover with the top half. Serve. ","[Barolo, Barbaresco, Dolcetto, Valpolicella]" 53252,"Everything Fresh Pasta 12 ounces Penne, cooked and drained 1 tablespoon balsamic vinegar 3 tablespoons olive oil 8 ounces fresh mozzarella, cut into bite size pieces 6 plum tomatoes, chopped 1/2 cup fresh basil leaves, chopped Salt and pepper Instructions: In a large bowl toss the penne, balsamic vinegar and olive oil. Stir in mozzarella, tomatoes and basil. Season with salt and pepper ","[Chardonnay, Pinot Grigio, Vermentino, Sauvignon Blanc]" 53253,"Dm Cuisine Cajun Cheese Straws 2 cups grated Parmesan 2 tablespoons dry mustard 1/4 cup cayenne pepper 2 tablespoons whole coriander, ground 1 tablespoon fennel seed 1 tablespoon paprika 1 teaspoon black pepper 1 sheet puff pastry Instructions: Combine the Parmesan, mustard, cayenne, coriander, fennel, paprika and pepper in a bowl. Sprinkle half of the mixture onto a work surface. Place the puff pastry on top of the mixture and sprinkle the remainder on the pastry. Roll mixture into pastry. Using a pizza cutter, cut pastry into 4 sections of 1/2-inch strips. Place strips on parchment-lined sheet pans. Freeze for 1 hour. Preheat oven to 400 degrees F. Bake 8 to 10 minutes until golden brown. Turn off oven, leaving door ajar for 5 minutes. Remove from the oven and cool. Straws can be stored in airtight containers for up to 1 week. ","[Chenin Blanc, Zinfandel, Tempranillo, Garnacha]" 53254,"Crisp Red Snapper with Ragout of Potatoes, Onions, Artichokes, and Green Olives with Sauce Vierge 4 (7-ounce) snapper fillets, skin on, scaled 3 tablespoons extra-virgin olive oil 3 tablespoons extra-virgin olive oil 12 fingerling potatoes or small new potatoes 12 cipollini onions, roasted, peeled, and halved 12 artichoke hearts, cooked and quartered 24 green olives, pitted 1/2 cup chicken stock Salt and freshly ground black pepper 1 lemon 3 cloves garlic, chopped 2 tomatoes, peeled, seeded, and diced small 1/2 cup parsley leaves 2 tablespoons extra-virgin olive oil Salt and pepper Instructions: For the Fish: Season the fish fillets with salt and pepper. Pour 3 tablespoons of oil in a saute pan over medium-high heat. When the pan is hot, but not smoking, place fish in pan skin side down, gently pressing on the fish so it does not curl up. From this point turn down the heat to medium and do not touch the fish. The skin will become crispy and release itself from the pan. Cook for 4 minutes on the skin side, and turn the fish over, cooking for 2 more minutes or just until done. Keep warm. For the Ragout: In a medium saute pan, heat 2 tablespoons of oil over medium-high heat. When hot, add the potatoes and onions, sauteing them until warmed through and a little color has appeared on the potatoes. Add the artichokes and olives and cook another 2 minutes. Pour in the chicken stock and season with salt and pepper. Continue cooking until the potatoes are tender. Drizzle remaining1 tablespoon of olive oil into the ragout before plating. Serve warm. Cut the lemon in half. Squeeze 1 tablespoon of juice from half of the lemon into a bowl, removing any seeds that may fall into the bowl. Slice the other half of the lemon into thin slices, and place them in the bowl. Add the garlic, tomatoes, and parsley to the bowl. Add 2 tablespoons of olive oil and season with salt and pepper, to taste. Stir to combine. Spoon the ragout evenly into 4 warm bowls, or deep plates. Top the ragout with the fish, skin side up. Drizzle the sauce on top of the fish and serve immediately. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 53255,"Sweet Potatoes with Yogurt-Maple Dressing Vegetable oil cooking spray 2 1/2 pounds (about 3 large) sweet potatoes or red garnet yams, peeled and diced into 3/4-inch pieces (see Cook's Note) 2 tablespoons extra-virgin olive oil 2 teaspoons kosher salt 1/3 cup plain yogurt, at room temperature 1/4 cup mascarpone cheese, at room temperature 1 tablespoon Dijon mustard 1 tablespoon maple syrup 1 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 1 Granny Smith apple, cored and diced into 1/2-inch pieces 1/2 cup dried cranberries 1/3 cup pumpkin seeds, toasted (see Cook's Note) Instructions: Place an oven rack in the center of the oven. Preheat the oven to 375 degrees F. Spray a heavy baking sheet with vegetable oil cooking spray. Toss together the sweet potatoes, olive oil and salt on the prepared baking sheet. Roast until golden and tender, about 40 minutes. For the dressing: In a small bowl, whisk together the yogurt, mascarpone cheese, mustard, maple syrup, salt and pepper until smooth. Pour the dressing over the potatoes. Add the apples, cranberries and pumpkin seeds. Toss until all the ingredients are coated. Refrigerate for at least 1 hour before serving. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 53256,"King's Cake 1 stick butter 2/3 cup milk 1/2 cup sugar 2 teaspoons salt 4 teaspoons dry yeast 1/3 cup warm water 4 eggs 6 cups all-purpose flour
8 ounces cream cheese, room temperature Pinch salt 1 cup sugar (confectioners' variety preferred) 5 tablespoons all-purpose flour 1 lemon, juiced 1/8 teaspoon vanilla 2 eggs 1 can cherry pie filling 1 can blueberry pie filling 2 plastic babies Glaze, recipe follows Colored sugar, recipe follows 2 cups sugar, confectioners' variety preferred 1/4 cup butter, softened
Yellow food coloring (Power) Purple food coloring (Justice) Green food coloring (Faith) 1 1/2 cups sugar Yellow food coloring (Power) Purple food coloring (Justice) Green food coloring (Faith) Instructions: In a saucepan, melt butter, milk, 1/3 cup sugar, and salt. Let cool to lukewarm.
In a large bowl combine 2 tablespoons sugar, yeast, and water. Let stand until foaming appears, about 5 to 10 minutes. Beat eggs into yeast, and add milk mixture. Stir in 5 cups of the flour, 1/2 cup at a time. Use reserved cup of flour for kneading surface.
Knead dough until smooth, about 5 to 10 minutes. It will probably take the whole cup of reserved flour.
Place in large bowl greased with nonstick spray, turn once to grease the top, cover and let rise in a warm place until doubled in size, about 1 1/2 to 2 hours.
Beat together the cream cheese, salt, sugar, flour, lemon juice, vanilla, and eggs until smooth. Set aside. On flat surface, punch down dough and divide in half. Turn 1 portion of dough out onto a lightly floured surface and roll to a 28 by 10-inch rectangle. Do not roll too thin.
Spread half of the cream cheese filling lengthwise down the dough. Spread 1/2 of each pie filling on top of the cream cheese mixture. Place 1 baby anywhere in the filling.
Roll dough, starting at the long side. Gently place dough roll seam side down on a lightly greased baking sheet. Bring ends of dough together to form a circle. Tuck 1 end inside the other, moisten with water and pinch edges together to seal. Cover, and let rise in a warm place until doubled in size, about 1 hour.
Preheat oven to 350 degrees F, and bake for 20 minutes or until golden brown.
Repeat directions with other half of ingredients.
On a serving plate, ice the cake one strip at a time from center of ring to outside. Each stripe should be about 2 inches wide. Spread colored icing on cake and sprinkle colored sugar over icing. Repeat with each color of icing and sugar until entire cake is covered in icing and sugar toping.
Have a great Mardi Gras! \Laissez les bon temps rouler.
In a bowl, combine sugar and butter, and stir until mixture is smooth. Separate mixture into 3 containers, and add food coloring. Mix until desired color is reached. In 3 lidded containers, add 1/2 cup of sugar in each, and add 1 food coloring to each container, cover, and shake vigorously. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 53257,"Traditional Vegetable Curry 2 tablespoons coriander seeds 1 tablespoon cumin seeds 1 teaspoon fenugreek seeds 1 teaspoon black mustard seeds 3 tablespoons grapeseed oil 2 tablespoons minced ginger 1 tablespoons minced garlic 1 large onion, thinly sliced 1/4 cup dried curry leaves 1 tablespoon garam masala 1 teaspoon turmeric 1/4 cup tomato paste 2 cups cherry tomatoes A pinch of salt A pinch of pepper 5 cups buttermilk 2 cups baby red potatoes, washed and cut in half Minced green chilies Instructions: Place a skillet over low heat and add the coriander seeds, cumin seeds, fenugreek seeds and black mustard seeds. Toast for 15 seconds until aromatic and then crush in a mortar and pestle. Place a large pot over medium heat and add the oil. When it is hot, add ginger, garlic and onions, and cook until very soft and beginning to turn golden, about 4 minutes. Add the curry leaves, garam masala and turmeric and continue to cook for 10 seconds. Add the tomato paste and stir well. Add the toasted spices, tomatoes, salt and pepper, buttermilk, potatoes and 1 cup water, and bring to a boil. Reduce the heat and let simmer until the potatoes are tender, 45 minutes to 1 hour. Taste for seasoning. Add salt and green chilies to taste. ","[Riesling, Gewrztraminer, Pinot Grigio, Sauvignon Blanc]" 53258,"Caribe Hilton\u2019s Pi?a Colada 2 ounces rum 1 ounce cream of coconut, such as Coco Lpez 1 ounce heavy cream 6 ounces fresh pineapple juice Fresh pineapple wedge and maraschino cherry, for serving Instructions: Combine the rum, cream of coconut, heavy cream and pineapple juice in a blender. Add 1/2 cup crushed ice and blend for 15 seconds. Serve in a 12-ounce glass and garnish with fresh pineapple and a maraschino cherry. ","[Moscato, Sauvignon Blanc, Pinot Grigio]" 53259,"Bulgogi Fries 1/2 cup sriracha 1/2 cup mayonnaise 1/2 small white onion, diced 2 cloves garlic, minced 1 teaspoon ground black pepper 1 tablespoon sesame oil 1 tablespoon rice vinegar 2 tablespoons honey 2 tablespoons soy sauce 16 ounces flatiron steak, 1/4-inch sliced 1 cup kimchi, coarsely chopped 3 russet potatoes 8 cups canola oil, for frying Kosher salt and freshly ground black pepper Sliced scallions, for serving Black and white sesame seeds, for serving Instructions: For the sriracha aioli: Combine the sriracha and mayonnaise and store in a squeeze bottle for later. For the bulgogi: Combine the onion, garlic, black pepper, sesame oil, rice vinegar, honey, soy sauce and sliced steak in a container and allow to marinate, refrigerated, for at least 12 hours and up to 24 hours. When ready to cook, place a pan over medium-high heat. Add the steak and kimchi and cook, stirring frequently, until the steak is cooked and the kimchi is warmed through, 5 to 7 minutes. For the fries: Cut the russet potatoes into 1/4-inch shoestring fries using a fry cutter or knife. Soak in water for 30 minutes. Heat the canola oil in a heavy-duty saucepan or deep fryer to 325 degree F. In batches, blanch the fries until pale in color but still soft, about 3 minutes; put aside to cool. Heat the oil to 350 degrees F. Drop the blanched fries back in the oil until light golden brown, another 3 minutes. Toss in a bowl with salt and pepper. For the assembly: Place the fries down first in a serving dish, then cover with the bulgogi and kimchi mixture. Garnish with sliced scallions, the sriracha aioli and black and white sesame seeds. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 53260,"Italian-Style Baked Beans 6 ounces thinly sliced pancetta, chopped 2 onions, chopped 4 garlic cloves, minced 1 cup dark beer 1 cup tomato sauce 1/3 cup dark brown sugar 1/4 cup balsamic vinegar 3 tablespoons mild-flavored molasses 6 teaspoons Dijon mustard 3/4 teaspoon salt 1/2 teaspoon freshly ground black pepper 4 (15-ounce) cans cannellini beans, drained Instructions: Preheat the oven to 400 degrees F. Cook the pancetta in a heavy large oven-safe pot over medium heat until crisp, about 8 minutes. Add the onions and garlic, and saute until the onions are translucent, about 5 minutes. Mix in the beer, tomato sauce, brown sugar, vinegar, molasses, mustard, salt, and pepper. Stir in the beans. Bring to a simmer. Transfer to the oven and bake, uncovered, until the bean mixture bubbles and thickens slightly, stirring occasionally, about 45 minutes. ","[Barolo, Barbaresco, Chianti, Valpolicella]" 53261,"Spinach and Cheddar Souffle 3 tablespoons unsalted butter, plus extra for greasing the dish 1/4 cup finely grated Parmesan cheese, plus extra for sprinkling 3 tablespoons all-purpose flour 1 cup scalded milk 1/4 teaspoon of nutmeg Pinch of cayenne pepper Kosher salt and freshly ground black pepper 4 extra-large egg yolks, at room-temperature 1/2 cup grated aged Cheddar cheese, lightly packed 1 package frozen chopped spinach, defrosted and squeezed dry 5 extra-large egg whites, at room temperature 1/8 teaspoon cream of tartar Instructions: Preheat the oven to 400 degrees F. Butter the inside of a 6 to 8-cup souffle dish (6 1/2 to 7 1/2 inches in diameter by 3 1/2 inches deep) and sprinkle evenly with Parmesan. Melt the butter in a small saucepan over low heat. With a wooden spoon, stir in the flour and cook, stirring constantly, for 2 minutes. Off the heat, whisk in the hot milk, the nutmeg, cayenne, 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook over low heat, whisking constantly, for 1 minute, until smooth and thick. Off the heat, while still hot, whisk in the egg yolks, one at a time. Stir in the Cheddar, 1/4 cup of Parmesan and the spinach and transfer to a large mixing bowl. Put the egg whites, cream of tartar, and a pinch of salt in the bowl of an electric mixer fitted with the whisk attachment. Beat on low speed for 1 minute, on medium speed for 1 minute, then finally on high speed until they form firm, glossy peaks. Whisk one quarter of the egg whites into the cheese sauce to lighten and then fold in the rest. Pour into the souffle dish, then smooth the top. Draw a large circle on top with the spatula to help the souffle rise evenly, and place in the middle of the oven. Turn the temperature down to 375 degrees F. Bake for 30 to 35 minutes (don't peek!) until puffed and brown. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 53262,"Lime Couscous with Mint 1 3/4 cups low-sodium chicken stock 1/4 cup lime juice concentrate 1/2 teaspoon salt 1 tablespoon orange olive oil 1 (10-ounce) box couscous 1/3 cup chopped fresh mint leaves 1/4 cup chopped fresh flat-leaf parsley Instructions: In a medium saucepan over medium-high heat, bring chicken stock, lime juice concentrate, salt and orange olive oil to a boil. Stir in couscous, cover and remove from heat. Let stand 5 minutes. When ready to serve, fluff couscous with a fork and stir in mint and parsley. ","[Vermentino, Sauvignon Blanc, Gruner Veltliner]" 53263,"Maple-Glazed Parsnips 2 pounds parsnips, peeled and sliced 1/2 inch thick on the diagonal 1/3 cup dried cranberries 1 tablespoon pure maple syrup 3 tablespoons extra-virgin olive oil
1 teaspoon coriander seeds, crushed Kosher salt and freshly ground pepper
2 teaspoons fresh lemon juice 1 tablespoon chopped fresh parsley Instructions: Combine 1/2 cup water, the parsnips, cranberries, maple syrup, 1 tablespoon olive oil, the coriander, 1/2 teaspoon salt and a few grinds of pepper in a large nonstick skillet over medium-high heat; bring to a simmer. Reduce the heat to medium low, cover and cook until tender, 8 to 10 minutes. Uncover and add the remaining 2 tablespoons olive oil, 1 tablespoon water and the lemon juice. Cook, stirring, until glazed, 1 to 2 minutes. Stir in the parsley; season with salt.
","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 53264,"Goat Cheese, Eggplant, and Roasted Pepper Tart 1/2 pound frozen puff pastry (thawed overnight in the refrigerator) 2 tablespoons softened European-style butter, plus 1/4 cup clarified European-style butter 3 bell peppers (1 each red, green, and yellow) 1 Japanese eggplant or 2 small American eggplants Salt and pepper 2 cups crumbled goat cheese, loosely packed 1/3 cup grated Parmesan 16 fresh basil leaves, for garnish 1/8 cup balsamic vinegar Salt and pepper 1/3 cup olive oil 1/4 pound mixed salad greens Instructions: Preheat the oven to 375 degrees. Grease a fluted pan, pie tin, or shallow springform pan. Roll out the puff pastry to the width of the baking pan. Dust the rolling pin with flour and carefully roll the pastry back onto the rolling pin, then unroll it over the pan. Press the dough into place and crimp the edges. Brush the pastry with the softened butter. Place the bell peppers over an open flame or under the broiler and completely blacken them on all sides. Put the blackened peppers in a plastic bag, seal it, and allow them to steam for 20 minutes. Remove the peppers from the bag and peel away and discard all black skin. Cut the peppers in half and remove all seeds and veins. Cut into 1/2--inch thick strips. Cut the eggplant crosswise on the bias into 1/2-inch-thick slices. Brush the eggplant lightly with the clarified butter and season with salt and pepper. Roast the eggplant in the oven for 15 minutes, or until done but not mushy. Place the crumbled goat cheese on top of the pastry. Top the goat cheese with the eggplant and peppers in a spiral fashion, overlapping each. Sprinkle the Parmesan over the eggplant and peppers. Bake the tart for about 20 minutes, or until it is golden brown and the edges are puffy. Garnish with the fresh basil leaves. Whisk together the vinegar, salt, and pepper in a bowl. Slowly add the olive oil while whisking. Toss with the greens and any remaining eggplant or peppers and serve on top of the tart. ","[Chardonnay, Pinot Grigio, Vermentino, Tempranillo]" 53265,"Banana Splitsville 2 cups sugar 1 cup water 1 tablespoon light corn syrup 1 batch caramel 2 cups heavy cream 4 bananas Sugar for coating Ice cream of your choice Instructions: Combine the sugar, water, and corn syrup in a small, heavy saucepan and place over high heat. As soon as the sugar has dissolved, heat your thermometer under warm tap water (to prevent thermal shock) and attach to side of pan, making sure that the bulb is completely submerged. Do not stir the mixture or agitate the pan at this stage.
When the mixture reaches 230 degrees, reduce the heat to medium and allow the sugar to color gradually. As the temperature approaches 300 degrees the color will start to turn to amber. At this point, it's safe to swirl the pan gently to help distribute the heat evenly. As the caramel heads towards 340 degrees, it will reach a deep amber color.
Remove the pan from the heat and slowly stir with a metal spoon, allowing it to cool until the caramel falls from the spoon in a solid stream, like a string. When it does, it's doodad time.
Form doodads by holding the spoon 12 to 16 inches over the caramel and drizzling the patterns on the parchment. (Hint: allow the spoon to unload into the pan for a few seconds before attempting doodad. This will allow a narrower stream.) Quick back and forth motions or side to side movements are best. It's all in the wrist. Allow doodads to cool for 15 minutes then peel the paper off (not the other way around). Stack in an airtight container with wax paper between each piece.
After making 15 to 20 doodads, you should have sufficient caramel remaining to move on to the sauce phase. So, return the remaining caramel to medium high heat and continue cooking until you see the first sign of smoke. Immediately remove from the heat, and add the cream, all at once, at arms length. (It will boil furiously.) Once the mixture calms down, return to medium heat and boil 3 more minutes, stirring occasionally. Cool to room temperature, move to squirt bottle and refrigerate for up to a week.
To make the bananas brulee, quarter the bananas (peel on) and rub into sugar to coat thoroughly. Remove peel and place on cooling rack over several layers of foil. (Don't try this on your dining room table.) Don your safety goggles and fire up your torch. Hold the torch so that the very tip of the flame barely touches the banana, and move quickly back and forth until the sugar melts, turns brown, and bubbles. As soon as it looks like caramel, move on. You know you've got it down when a solid, glasslike sheet of gold (no graininess) has formed on the banana.
To do the split (so to speak), squirt a pattern of caramel sauce on a chilled plate, top with 4 banana pieces (Lincoln log style), top with the ice cream of your choice (we like our peachy vanilla from Churn Baby Churn), and finally, a doodad. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 53266,"Butter Nut Sundaes 1 cup sweetened shredded coconut 1/4 teaspoon ground cloves, a couple of pinches 1/4 teaspoon ground allspice, a couple of pinches 1/2 teaspoon ground cinnamon, eyeball it 2 pints butter pecan ice cream 1 jar caramel sauce topping for sundaes, any brand Whipped cream 1/2 cup honey roasted peanuts Instructions: Preheat oven or toaster oven to 325 degrees F. Place the coconut on a small cookie sheet and spice it up with cloves, allspice and cinnamon. Toast coconut 10 to 12 minutes to deep golden. Cool. Chop honey roasted peanuts by hand or in processor. Reserve. Remove lid to caramel sauce topping and place in microwave. Microwave the sauce on high 45 seconds to warm it through. Fill dessert bowls with butter pecan ice cream and top with caramel sauce, whipped cream, chopped nuts and spiced, toasted coconut. ","[Chardonnay, Riesling, Moscato, Sparkling wine]

Given the following recipe, provide the wine types that would pair well with the recipe. Return a list of the wine types only. recipe: Baked Brie with Fig Jam and Prosciutto 1 ball of brie cheese 1/4 cup fig jam 8 slices prosciutto 1/4 cup chopped fresh herbs like" 53267,"Mekong School Prawns Stir Fried with Pork Belly and Spring Onions: Tep Rang Ba Roi 7-ounces school prawns or medium-size shrimp, heads, legs and tails removed 7 ounces boneless pork belly, thinly sliced into 1/10-inch thick pieces 2 tablespoons fish sauce 1 tablespoon sugar 1 teaspoon freshly ground black pepper 2 tablespoons finely chopped garlic 4 tablespoons finely chopped lemongrass* (See Cook's Note) 2 tablespoons vegetable oil 2 red Asian shallots, finely diced* 3 spring onions, sliced into 1 1/2-inch pieces 3 sprigs fresh cilantro Steamed jasmine rice, for serving Instructions: Place the prawns and pork belly into two separate mixing bowls. In each bowl, add 1 tablespoon of fish sauce, 1/2 tablespoon sugar, 1/2 teaspoon freshly ground black pepper, 1 tablespoon garlic, and 1 tablespoon lemongrass.
Toss to combine the ingredients in each bowl well and marinate for 15 minutes.
In a hot fry pan, add the oil and fry the red shallots and the remaining 2 tablespoons of lemongrass until fragrant. Now add the pork belly and cook on high heat for 2 minutes, or until brown. Add the prawns and stir fry until the prawns change color, then add the spring onions and toss for another minute.
Transfer the mixture to a plate and garnish with cilantro and serve with steamed jasmine rice. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 53268,"Go, Dawgs! Greens 4 tablespoons olive oil 2 large bunches fresh collards, leaves removed and stems discarded, cut into 1-inch pieces Kosher salt and freshly ground black pepper
3 tablespoons sugar
2 teaspoons red pepper flakes
Instructions: In a large skillet set over medium heat, heat 3 tablespoons of the oil until shimmering, about 2 minutes. Add the collards, 1/2 teaspoon salt and 1/4 teaspoon pepper, and saute until just al dente, about 15 minutes. Remove from the skillet and drain, reserving the cooking liquid. Heat the remaining 1 tablespoon oil in the same skillet over medium heat until shimmering, 1 minute. Add the drained collards and the sugar. Stir until the sugar begins to caramelize, about 15 minutes. Add some of the reserved liquid to help melt down the sugar as needed. Toss in the red pepper flakes, fully coating the collards before serving. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 53269,"Spicy Hoisin Glazed Eggplant 1 tablespoon canola oil 1-inch piece fresh ginger, roughly chopped 2 cloves garlic, finely chopped 1 teaspoon red chili flakes 1/2 cup hoisin sauce 1 tablespoon rice wine vinegar 1 tablespoon low-sodium soy sauce 1 medium eggplant, ends trimmed and cut into 1/2-inch thick slices, lengthwise 6 tablespoons olive oil Salt and freshly ground black pepper 2 tablespoons freshly chopped cilantro leaves Instructions: Heat the oil in a small saucepan over medium heat. Add the ginger, garlic and red chili flakes and cook until soft, 3 to 4 minutes. Remove from the heat and whisk in the hoisin, vinegar and soy sauce until combined and then strain, reserving the sauce. Heat grill to high. Brush eggplant slices on both sides with the oil and season with salt and pepper. Place the slices on the grill and grill until golden brown and slighty charred, 4 to 5 minutes. Brush with some of the glaze, turn over and continue grilling just until cooked through, brushing with more of the glaze, 3 to 4 minutes longer. Remove from the grill and brush with the remaining glaze. Transfer to a platter and sprinkle with the cilantro. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 53270,"Grilled Pork Tenderloin with Black Rice 1 cup black rice 1 red onion, cut into 1/2-inch-thick rounds 1 pork tenderloin (about 1 pound) 2 tablespoons vegetable oil, plus more for the grill Kosher salt and freshly ground pepper 1/2 cup plum sauce 2 tablespoons rice vinegar 2 teaspoons chili sesame oil 1 teaspoon finely grated fresh ginger 1 pound baby bok choy (6 to 8 pieces), outer leaves removed, halved lengthwise Sliced scallions, for topping Instructions: Preheat a grill to medium high. Cook the rice as the label directs; set aside. Meanwhile, brush the red onion and pork with 1 tablespoon vegetable oil; season with salt and pepper. Mix the plum sauce, 1 tablespoon vinegar, 1 teaspoon chili sesame oil and the ginger in a small bowl; remove half the sauce to a separate bowl and set aside. Oil the grill grates. Grill the red onion and pork, covered and turning occasionally, until the onion is tender, about 10 minutes; remove the onion to a plate. Brush the pork with the plum sauce mixture and continue grilling, covered, until a thermometer inserted into the middle registers 140 degrees F to 145 degrees F, 5 to 10 more minutes. Let rest 5 minutes, then slice. Meanwhile, put the bok choy in a large microwave-safe bowl, cover and microwave until crisp-tender, 2 to 4 minutes. Drain and toss with the remaining 1 tablespoon vegetable oil; season with salt and pepper. Grill, turning, until charred, 2 to 3 minutes. Roughly chop the bok choy and onion. Fluff the rice; divide among plates. Top with the vegetables and serve with the pork. Stir the remaining 1 tablespoon vinegar and 1 teaspoon chili sesame oil into the reserved sauce. Spoon over the meat and vegetables; top with sliced scallions. ","[Cabernet Sauvignon, Pinot Noir, Syrah, Tempranillo]" 53271,"How to Make Mashed Potatoes | Mashed Potatoes 4 pounds golden creamer potatoes, peeled and cut into quarters 1 bay leaf Kosher salt and freshly ground black pepper 2 cups heavy cream 3 tablespoons unsalted butter 2 tablespoons chopped chives Instructions: Put the potatoes into a large pot, add the bay leaf, 2 tablespoons salt, and cover with cold water. Bring to a boil over medium-high heat and cook until the potatoes are tender, about 20 minutes. Drain them well and remove the bay leaf. Meanwhile, heat the cream and butter in a small saucepan. Put the potatoes through a ricer or food mill into a bowl. Add the hot cream and season with salt and pepper. Mix together with a spoon and add the chives. ","[Chardonnay, Riesling, Sauvignon Blanc, Pinot Grigio]" 53272,"Orange Glazed Ham with Baby Carrots 1 (8 to 10-pound) smoked ham, bone-in, skin on Kosher salt and freshly ground black pepper 1 bunch fresh sage leaves 1/4 cup extra-virgin olive oil 1 cup (2 sticks) unsalted butter, cut in chunks 2 medium navel oranges, sliced thin, seeds removed 2 cups orange juice 2 cups light brown sugar, packed 1 cup water 1/4 teaspoon whole cloves 2 cinnamon sticks 1 1/2 pounds peeled baby carrots Instructions: Preheat the oven to 300 degrees F. Put the ham in a large roasting pan, fat side up. Using a sharp knife, score the ham with cuts across the skin, about 2-inches apart and 1/2-inch deep. Cut diagonally down the slashes to form a diamond pattern; season the meat generously with salt and pepper. Chop about 8 of the sage leaves and put in a bowl; mix with the oil to make a paste. Rub the sage-oil all over the ham, being sure to get the flavor into all the slits. Bake the ham for 2 hours. Now there is plenty of time to bang-out the orange glaze. For the glaze: Place a saucepan over medium heat. Add the chunks of butter, oranges, orange juice, brown sugar, water, and spices. Slowly cook the liquid down to a syrupy glaze; this should take about 30 to 40 minutes. After the ham has been going for a couple of hours, pour the orange glaze all over it, with the pieces of fruit and all. Scatter the remaining sage leaves on top and stick the ham back in the oven. Continue to cook for 1 1/2 hours, basting with the juices every 30 minutes. Scatter the carrots around the ham and coat in the orange glaze. Stick the ham once again back in the oven and cook for a final 30 minutes, until the carrots are tender, the ham is dark and crispy, and the whole thing is glistening with a sugary glaze. Set the ham on a cutting board to rest before carving. Serve the carrots and orange glaze on the side. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 53273,"Shoestring Fries with Truffle Aioli Vegetable oil, for frying 2 large russet potatoes (about 1 1/2 pounds), cleaned 1/2 cup mayonnaise 1/2 cup creme fraiche or sour cream 1 tablespoon white truffle oil 1 large clove garlic, grated Zest of 1 lemon Kosher salt and freshly ground pepper 1/2 cup chopped fresh parsley 1/4 cup finely chopped fresh rosemary 1 tablespoon white truffle oil, for drizzling Instructions: Heat 2 to 3 inches of oil in a heavy-bottomed pot to 350 degrees F. Carefully cut the potatoes into shoestrings (or matchsticks) using a mandolin fitted with the narrowest julienne blade (about 1/8-inch wide). Rinse the cut potatoes thoroughly in a bowl of cold water to remove the surface starch. Keep the potatoes in water until you're ready to fry. For the aioli: Whisk together the mayonnaise, sour cream, truffle oil, garlic, lemon zest and salt and pepper to taste in a bowl. Refrigerate or set aside until ready to use. Transfer the potatoes to a paper-towel-lined baking sheet and pat them dry, as dry as you can get them. I like to use a kitchen towel for this too; whatever gets them the driest. Fry the shoestrings in batches until the potatoes are crisp and turn a nice golden brown, 2 to 3 minutes per batch. As each batch of fries comes out, transfer to a large mixing bowl and toss with some of the chopped herbs, a drizzle of the truffle oil and salt to taste. Transfer to a paper-towel-lined baking sheet. Serve with the truffle aioli.
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Sparkling wine]

" 53274,"Spicy Chocolate Truffles 2/3 cup heavy cream 1/4 teaspoon ground cinnamon 1/4 teaspoon chili powder 1/8 teaspoon cayenne pepper 12 ounces dark chocolate, chopped 1/2 cup extra-fine shredded coconut, toasted 1/2 cup chocolate cookie crumbs 1/3 cup cocoa powder 1/3 cup pistachio nuts, shelled and chopped Instructions: In a medium saucepot, heat the cream, cinnamon, chili powder and cayenne pepper over medium-low heat until it comes to a simmer. Add the chocolate and stir until the chocolate is completely melted. Transfer to a bowl and chill in the refrigerator until it firms up, 1 1/2 to 2 hours. In the meantime, place the toasted coconut, cookie crumbs, cocoa powder and chopped pistachio nuts onto separate small plates. Remove the chocolate from the refrigerator and let sit for 30 minutes to soften. Using a small ice cream scoop or tablespoon, scoop out the chocolate into the toppings and roll them around to completely coat. Place on a plate and serve. Truffles can be stored in the refrigerator for 2 days in an airtight container. ","[Malbec, Zinfandel, Tempranillo, Barbera]" 53275,"German Chocolate 6-Layer Cake 4 ounces bittersweet chocolate, chopped 2 cups sugar 1 cup (2 sticks) butter, plus additional for greasing cake pans 4 eggs, separated 2 1/2 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon salt 1 cup buttermilk 2 cups sugar 2 cups evaporated milk 1 cup (2 sticks) butter 6 egg yolks 2 teaspoons vanilla extract 2 2/3 cups flaked sweetened coconut 2 cups pecans, chopped Instructions: For the cake: Grease and flour three 9-inch round cake pans. Preheat the oven to 350 degrees F. Combine the chocolate with 1/2 cup boiling water in the top of a double boiler until the chocolate is melted. Cream together the sugar and butter with an electric mixer on medium speed, 3 minutes. Fold in the melted chocolate. Add the egg yolks. Sift together the flour, baking soda and salt in a small bowl. Add to the butter mixture and stir to combine, scraping down the sides of the bowl. Stir in the buttermilk. Beat the egg whites in a clean bowl with cleaned beaters until stiff peaks form. Fold the egg whites into the cake batter. Divide the batter among the prepared cake pans and bake until a knife inserted in the center comes out clean, about 35 minutes. Invert the pans onto racks and cool well. For the frosting: Combine the sugar, evaporated milk, butter, egg yolks and vanilla in a medium saucepan. Bring to a boil, stirring continuously, being careful not to scorch the frosting. Lower the heat and cook, 2 minutes. Remove from the heat and stir in the coconut and pecans. Spread the frosting in a shallow pan, and place in the refrigerator to cool completely. To assemble the cake: Slice each cake layer in half horizontally, making a total of 6 thin layers. Place the first cake layer on a cake plate, then spread about 1/4 inch of the frosting over the top of the cake. Place the next cake layer over the frosting. Repeat the layers, alternating cake and frosting, until all the layers have been used. Frost the outside of the cake. ","[Chardonnay, Pinot Grigio, Riesling, Sparkling wine]

" 53276,"Creamy Corn Skillet Chicken 3 tablespoons soy sauce 3 tablespoons balsamic vinegar
2 tablespoons light brown sugar
4 cloves garlic, crushed, plus 3 whole cloves garlic Juice from 3 lemons 4 boneless chicken breasts
Kosher salt and freshly ground black pepper
Oil, for oiling grill grates 2 tablespoons unsalted butter
2 Fresno chiles, seeded and cut into 1/4-inch strips
2 poblano chiles, seeded and small diced
1 small Maui or other sweet onion, minced
1/2 cup sherry wine
4 ears fresh sweet corn, shucked and kernels cut off cobs
1 medium yellow squash, sliced into 3/4-inch half-moons 1 medium zucchini, sliced into 3/4-inch half-moons 1 cup heavy cream
1/2 cup plus 2 tablespoons grated Parmesan 1/2 cup chicken stock, plus more for thinning sauce if needed
1/4 cup fresh cilantro leaves 1/2 cup corn nuts, crushed in a plastic bag until sandy
Instructions: Whisk together the soy sauce, balsamic, sugar, crushed garlic and juice of 2 lemons in a bowl until the sugar is dissolved. Add the chicken and marinade to a resealable plastic bag and marinate in the fridge for 3 hours. Take the chicken out of the marinade and dry off. Sprinkle with salt and pepper. Preheat a grill to high heat. Place a large cast-iron skillet on one side of the grill. Place a smoker box or foil pan with wood chips on the grill. Once the smoker has begun to produce smoke, liberally oil the grill grates and place the chicken on the grates. (We are just looking for a quick hard sear on both sides to get that char flavor. The goal is to finish cooking in the creamy, smoky corn.) Add the butter to the skillet along with the Fresnos, poblanos, onions and remaining 3 whole cloves garlic. Saute until the onions are translucent and chiles are tender, about 10 minutes. Deglaze with the sherry and add the fresh corn, squash, zucchini, cream, 1/2 cup Parmesan and half of the stock. Season to taste. Add the chicken to the skillet and lower the grill to medium. Close the lid and smoke the skillet over medium heat, playing with the position of the skillet to ensure you get the liquid to simmer ever so slightly, until the chicken hits 160 to 165 degrees F, 10 to 15 minutes. Take the skillet off the grill and pour in a little chicken stock if the sauce is very thick. Add the remaining lemon juice on top and garnish with the cilantro, remaining 2 tablespoons Parmesan and crushed corn nuts. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 53277,"Sweet And Sour Green Beans 1 cup STAR Red Wine Vinegar 3 Tbs. sugar 3 Tbs. STAR Orginale Olive Oil 1 1/2 lbs. green beans, trimmed and cut into 1 1/2 inch pieces salt and pepper 1/2 cup slivered almonds, toasted Instructions: In large saucepan, bring red wine vinegar and sugar to boil over medium-high heat. Boil until reduced to 1/2 cup, about 10 minutes, watching carefully. Whisk in olive oil. Meanwhile, cook beans in a large pot of boiling salted water until just tender, stirring occasionally, about 5 minutes. Drain. Pour vinegar mixture into same pot and return to simmer, whisking constantly. Return beans to pot and toss to coat. Season to taste with salt and pepper. Transfer beans to bowl and sprinkle with almonds.; ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 53278,"Pumpkin Pie Creme Brulee Pecan and Butter Cracker Crust, recipe follows 3 1/2 cups heavy cream, divided 1 teaspoon ground cinnamon 1 teaspoon freshly grated nutmeg 1/2 teaspoon powdered ginger 1 vanilla bean, seeds scraped and pod reserved 8 egg yolks 1 cup sugar 1/2 cup whole milk 2 cups canned pumpkin puree Hot water 1/4 cup turbinado sugar 32 butter crackers (recommended: Ritz crackers) 1/2 cup pecans 5 tablespoons unsalted butter melted, plus more if needed 2 to 3 tablespoons dark brown sugar Instructions: Preheat the oven to 300 degrees F. Divide the crust into 8 (6-ounce) custard cups. Put them into a 9 by 13-inch baking dish or roasting pan and blind bake in the oven for 10 to 12 minutes. Remove and set aside to cool. In a medium sauce pot, over medium-high heat, add 2 cups of the cream, the spices, the vanilla seeds and the vanilla bean pod. Bring to a boil and remove from heat. In a medium bowl, whisk the yolks with the sugar until the mixture is pale yellow and the sugar is dissolved. Add the remaining 1 1/2 cups of cream and the 1/2 cup of milk to the cream and spice mixture. Slowly incorporate the yolk and sugar mixture, then strain through a medium-size sieve. Whisk in the pumpkin puree. Divide the pumpkin mixture evenly into the custard cups lined with the crust.* Add the hot water into the baking dish or roasting pan to create a hot bath and put the pan into the oven. Bake until the custard is starting to set, yet still a little wiggly in the middle, about 35 to 45 minutes. Remove the brulee from the oven and let cool to room temperature. Cover and refrigerate overnight or at least 6 hours. Lightly sprinkle each custard with the turbinado sugar. Heat the sugar with a butane torch until caramelized. To get a thick caramelized sugar crust, repeat this, with just a light sprinkling each time. Allow to cool and serve. *Guy's Tip: if you happen to have any leftover creme brulee mixture, pour it into a baking dish and put it into another roasting pan. Add hot water about halfway up the sides of the dish and bake until custard is starting to set, yet still a little wiggly in the middle, about 35 to 45 minutes. Remove and cool to room temperature. Cover and refrigerate overnight or at least 6 hours. Refer to recipe for caramelizing sugar on top after it has cooled completely. In the bowl of a food processor fitted with the metal blade, pulse the crackers and pecans until finely ground, about 6 to 10 (3-second) pulses. Add the melted butter and brown sugar and pulse to combine. Press into the bottom of a springform pan, baking dish, or 8 (6-ounce) ramekins. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 53279,"Potato Gnocchi 3/4 pound Russet or Baker's potatoes, preferably old, unpeeled 3/4 to 1 cup unbleached flour 2 egg yolks Salt to taste Simple tomato sauce of choice Freshly grated Parmesan as an accompaniment, if desired Instructions: Bake potatoes 45 minutes at 375 degrees. Remove skins and force potatoes through the medium disk of a food mill into a bowl and beat in 3/4 to 1 cup of flour, 2 egg yolks and salt to taste. Transfer mixture to a lightly floured board and gently knead dough, adding additional flour, if necessary, to form a soft, smooth but slightly sticky dough. Do not overwork dough. Divide dough into three equal parts. Working with one piece of dough at a time roll it into a rope about 1 inch in diameter and cut it into 3/4-inch pieces. Gnocchi may be transferred to a lightly floured baking sheet and chilled for 30 minutes. The gnocchi can be cooked as is or they can be shaped. To shape gnocchi: Using a fork with rounded long, slim tines, and holding it parallel to counter, concave side facing you, press a piece of dough against the inside curve of the fork just below the prongs using your index finger. Flip dough away from tip of fork in the direction of the fork's handle In a large pot, bring 4 quarts water to a boil. Add salt to taste and enough gnocchi to cook without crowding the pan. Once gnocchi have floated to surface simmer for 10 to 15 seconds more, or until just firm. With a slotted spoon transfer gnocchi to a bowl. Cook remaining gnocchi in same manner. and keep warm. Divide gnocchi among serving plates and nap with tomato sauce. Serve with freshly grated cheese. Recommended Wine: 1994 Roero Arneis, Bruno Giacosa ","[Barolo, Barbaresco, Dolcetto, Valpolicella]

" 53280,"Spaghetti With Spicy Tuna Marinara Sauce Kosher salt 1 1/2 pounds plum tomatoes (6 to 8 tomatoes) 2 1/2 tablespoons extra-virgin olive oil 3 cloves garlic, thinly sliced 1/4 to 1/2 teaspoon red pepper flakes 1/2 cup dry white wine 12 ounces spaghetti 1 5-ounce can light tuna packed in water, drained Freshly ground pepper 1/2 cup roughly chopped fresh basil Instructions: Bring a large pot of salted water to a boil. Meanwhile, puree the tomatoes in a blender or food processor; set aside. Heat the olive oil in a large skillet over medium heat. Add the garlic and red pepper flakes and cook, stirring, until the garlic is just golden, about 2 minutes. Increase the heat to medium high, add the wine and cook until reduced by half, about 1 minute. Add the pureed tomatoes and 3/4 teaspoon salt and simmer, stirring, until the sauce thickens slightly, about 6 more minutes. Remove from the heat and keep warm.
Add the pasta to the boiling water and cook as the label directs; drain. Return the skillet to medium heat, add the pasta and tuna and cook, tossing, 1 minute. Season with salt and pepper. Remove from the heat and stir in the basil.
Per serving: Calories: 487; Total Fat:11 grams; Saturated Fat:2 grams; Protein: 22 grams; Total carbohydrates: 71 grams; Sugar: 0 grams; Fiber: 5 grams; Cholesterol: 22 milligrams; Sodium: 519 milligrams
","[Chardonnay, Pinot Grigio, Vermentino, Sauvignon Blanc]" 53281,"Walnut Stuffed Cherry Tomato Halves 3/4 cup fresh arugula leaves, coarsely chopped 1/2 cup (2 oz.) coarsely chopped Fisher? Chef's Naturals Walnut Halves and Pieces, toasted 1/2 cup finely grated Parmesan cheese 2 tbsp. extra-virgin olive oil 1 tsp. Balsamic vinegar 1 tsp. grated lemon zest 1/8 tsp. salt 36 cherry tomatoes Instructions: 1.Combine arugula with the walnuts, cheese, olive oil, vinegar and lemon zest; set aside.
2.Cut the tops off the tomatoes. With a small spoon (espresso spoon), the handle of a teaspoon or melon baller, gently remove the majority of the seeds and pulp, taking care not to pierce the skin. Season the insides lightly with salt. Fill the tomatoes with the walnut and arugula mixture. Serve at room temperature. Note: To toast walnuts, place them in a large non-stick skillet over medium heat, stirring frequently until golden, 3 to 5 minutes.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]" 53282,"Basic Pizza Dough 1 package active dry yeast 3/4 cup warm water, about 110 degrees F 1 teaspoon sugar 1 tablespoon extra-virgin olive oil 1 3/4 cups all-purpose flour, plus extra for kneading 1 teaspoon salt Instructions: In a small mixing bowl, whisk together yeast, warm water, sugar and olive oil. Let sit for about 3 minutes to fully dissolve and activate the yeast. In a large mixing bowl, whisk together flour and salt. With a rubber spatula, gradually mix the yeast mixture into the flour until just combined and dough barely holds together. Turn the dough out onto a clean counter surface dusted with flour. Knead the dough with flour-dusted hands until the dough has become smooth and elastic, about 10 minutes. The surface should be tight and silky and bounce back slightly when pressed. Lightly grease a large mixing bowl with olive oil and place the dough in it. Cover the bowl tightly with plastic wrap and set in a warm place to rise until doubled in size, 1 to 2 hours. Once doubled, punch the dough down and divide it into 2 equal pieces. Knead each 1 slightly to form a uniform ball. Set aside and cover them with a kitchen towel or plastic wrap to rest for 30 minutes. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 53283,"Ice Cream with Toasted Coconut Topping 1 cup shredded coconut 1 (2 ounce package) peanut topping, found on baking aisle 1 cup frosted corn flakes 1 pint vanilla or coconut ice cream Instructions: Lightly toast coconut in a moderate oven (300 degrees F) or toaster oven in a pie tin until golden, 5 to 8 minutes. Combine toasted coconut with nuts in a bowl. Place frosted corn flakes in a plastic food storage bag and crush into small bits. Add corn flakes to coconut and nuts. Scoop ice cream into dessert dishes and sprinkle liberally with topping. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 53284,"Lemon-Pepper Salad 2 lemons 1 teaspoon coarse black pepper 1/3 cup extra-virgin olive oil Salt 1/2 pint yellow tomatoes, halved or 2 vine ripe yellow tomatoes, seeded and chopped 2 hearts romaine lettuce, shredded or chopped Instructions: Zest the lemons into a bowl. Add the juice of the lemons with the pepper, whisk in olive oil then season the dressing with salt, to taste. Toss the tomatoes and greens with dressing and adjust seasoning. ","[Vermentino, Sauvignon Blanc, Grner Veltliner]" 53285,"Plum-Tahini Shortcakes 1 1/2 cups all-purpose flour 1/4 cup sugar 1/4 cup toasted sesame seeds, plus more for sprinkling 2 tablespoons tahini 1 tablespoon baking powder 1/2 teaspoon kosher salt 6 tablespoons cold unsalted butter, cut into small pieces, plus melted butter for brushing 2/3 cup heavy cream 1 large egg 1 1/2 pounds red plums (about 4), pitted and sliced into thin wedges 1/2 vanilla bean, split lengthwise 1 cup cold heavy cream 2 tablespoons honey Instructions: Make the shortcakes: Line a rimmed baking sheet with parchment paper. Pulse the flour, sugar, sesame seeds, tahini, baking powder and salt in a food processor until combined. Add the butter and pulse until it is in pea-size pieces. Whisk the heavy cream and egg in a small bowl. Pulsing constantly, drizzle the cream mixture into the flour mixture; pulse until the dough comes together. Transfer to a medium bowl and knead 3 or 4 times. Scoop 6 balls of dough (about 1/2 cup each) onto the prepared baking sheet using a large ice cream scoop or a measuring cup, spacing the dough 2 to 3 inches apart. Refrigerate until firm, about 30 minutes. Preheat the oven to 400 degrees F. Lightly brush each ball of dough with melted butter and sprinkle with sesame seeds. Bake until lightly golden and a toothpick inserted into the centers comes out clean, 20 to 30 minutes. Let cool 10 minutes on the baking sheet, then transfer to a rack to cool completely. Meanwhile, make the filling: Toss the plums with the sugar and vanilla bean in a medium saucepan; let sit 30 minutes. Cook over medium heat until the juices are bubbling and syrupy, 10 to 15 minutes. Discard the vanilla bean and transfer the plums to a bowl. Let cool to room temperature, at least 2 hours. Beat the heavy cream and honey in a medium bowl with a mixer on medium-high speed until medium peaks form. Refrigerate until ready to use. Split each shortcake and fill with the whipped cream and plums. ","[Chardonnay, Pinot Grigio, Vermentino, Grenache Blanc]

" 53286,"Ginger Hibiscus Margaritas 2 cups sugar 2 cups water 1/4 cup dried hibiscus flowers (see Cook's Note) 2-inch piece fresh ginger, unpeeled and sliced 4 cups white tequila 2 cups freshly squeezed lime juice, strained 1 cup orange liqueur, such as Triple Sec Cubed ice, as needed Thinly sliced lime, for garnish Instructions: For the syrup: Put the sugar, water, hibiscus flowers, and ginger in a medium saucepan. Bring to a boil over high heat, stirring occasionally. Remove from the heat and set aside to steep for 30 minutes. Strain and refrigerate until chilled. To make the cocktail: Combine the tequila, 2 cups of the hibiscus syrup, lime juice, and orange liqueur in a large pitcher. (The margarita can be made up to this point a day ahead and refrigerated.) To serve, fill a cocktail shaker halfway with ice, add the some of the margarita and shake until chilled. Strain and serve straight-up in a cocktail glass garnished with lime slices. Alternatively, serve over ice in a rocks glass. ","[Sauvignon Blanc, Pinot Grigio, Moscato, Cava]" 53287,"Mango Champagne Cocktail Lime wedges Sugar, for rim 1/2-ounce mango puree 3 ounces champagne Instructions: Moisten the rim of a champagne glass with the wedge of lime. Dip the rim into granulated sugar. Add mango puree and champagne. Decorate glass with lime wedge. ","[Prosecco, Moscato, Sauvignon Blanc]" 53288,"Grilled Meatloaf Sandwiches 1 cup whole milk 3 potato rolls, torn
1 tablespoon chopped fresh rosemary
4 celery stalks, chopped
2 carrots, chopped
1 white onion, chopped
1 pound ground bison
1 pound lean (90/10) ground pork
1 pound ground veal
1 cup grated Parmesan cheese
1/4 cup Worcestershire
3 eggs, lightly beaten
Freshly ground black pepper
1 cup ketchup 1/2 cup dark brown sugar
2 tablespoons Dijon mustard
1 tablespoon apple cider vinegar
Canola oil spray, for spraying meat and rolls 12 to 15 onion slider rolls
12 to 15 slices Cheddar cheese 1/2 cup mayonnaise
12 to 15 pieces green leaf lettuce
12 to 15 thinly sliced pieces red onion 12 to 15 slices tomato
Instructions: For the meatloaf: Preheat the oven to 425 degrees F and line a 9-by-13-inch baking dish with foil. In a small bowl, add the milk and bread and set aside. To the bowl of a food processor, add the rosemary, celery, carrots and onions. Pulse until the vegetables are medium chopped, about 15 seconds. In a large bowl, combine the ground bison, pork and veal. Add in the bread mixture, chopped vegetables, Parmesan, Worcestershire, beaten eggs and some pepper and mix with your hands to combine. Continue to mix the meat for about 2 minutes or until the seasoning and vegetables are evenly distributed. Place the meatloaf mixture into the lined baking sheet and gently shape into a flat football. For the glaze: In a medium bowl, whisk together the ketchup, brown sugar, Dijon mustard and apple cider vinegar. Spread the glaze evenly over the surface of the meatloaf. Bake for 40 minutes. Let cool for 10 minutes before cutting. For the sandwiches: Preheat a grill to medium high. Spray the meatloaf pieces with canola spray and place on the grill for 3 minutes per side. Spray the insides of the onion rolls with canola spray and grill for 1 minute per side. Transfer the grilled meatloaf and rolls to a plate and assemble the sandwiches. Begin with a roll, top with cheese, some mayonnaise, a piece of lettuce and onion and a slice of tomato. Add a piece of meatloaf and serve immediately. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Zinfandel]

" 53289,"Trickery Treat 2 cups all-purpose flour 1 teaspoon baking powder
3/4 teaspoon coarse salt
1 cup granulated sugar
2 tablespoons packed light brown sugar
6 large eggs, at room temperature
2 sticks unsalted butter, melted, plus softened butter, for pans
1 tablespoon plus 1 teaspoon honey
3/4 teaspoon pure vanilla extract
Confectioners' sugar, for dusting
6 tablespoons granulated sugar Zest of 1/2 lemon
1/4 cup lemon juice
3 large egg yolks, press through a strainer 4 tablespoons unsalted butter, cold, cut into pieces
Marzipan, rolled out, for garnish Instructions: For the madeleine cakes: Whisk together the flour, baking powder and coarse salt in a medium bowl. Whisk together the granulated sugar, brown sugar and eggs with a mixer on high speed until pale and fluffy, about 10 minutes. Sift the flour mixture over top in 2 additions, folding in after each addition. Fold in the melted butter in 2 additions, then the honey and vanilla. Refrigerate, covered, for at least 2 hours. Preheat the oven to 350 degrees F. Let the batter stand at room temperature for 10 minutes. Generously butter standard or mini nonstick or aluminum doughnut pans using a pastry brush. Transfer the batter to a pastry bag and snip the tip to create a 1/2-inch opening. Pipe some batter into the molds, filling each about three-quarters full. Bake on the middle rack until pale gold, 8 to 11 minutes (6 to 8 minutes for minis). Immediately shake the madeleine cakes out. Wash and rebutter the molds. Repeat with the remaining batter. Dust the baked cakes with confectioners' sugar. For the lemon curd filling: Combine the granulated sugar, lemon zest and juice and egg yolks in a small saucepan and whisk to combine. Set over medium heat and cook, stirring constantly with a wooden spoon and making sure to stir the sides and bottom of pan, until the mixture is thick enough to coat the back the wooden spoon, 5 to 7 minutes. Remove the saucepan from the heat. Add the butter one piece at a time, stirring with the wooden spoon until the consistency is smooth. Transfer the mixture to a medium bowl. Lay a sheet of plastic wrap directly on the surface of the curd to avoid a skin from forming and wrap tightly. Let cool; refrigerate until firm and chilled, at least 1 hour. Pipe the lemon curd into the cakes and cover with a thin layer of marzipan. Chill and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 53290,"Mai Fun City Chicken 6 chicken legs and thighs (attached) 3/4 pound chicken breast meat, skinless and boneless 1 egg white 1 to 1 1/2 cups whipping cream 1 tablespoon salt 1/2 teaspoon freshly ground black pepper 1 tablespoon soy sauce 2 tablespoons brandy 1/2 cup drained seaweed (soaked in water and squeezed dry) 3 cups well-seasoned chicken stock 3/4 cup whipping cream Soy sauce to taste Juice of half a lemon 1 tablespoon cornstarch mixed with 1/4 cup water Rice noodles Vegetable oil for frying Toasted sesame seeds, for garnish Instructions: Remove leg and thigh bone from each chicken leg, leaving meat and skin intact. Season with salt and pepper and refrigerate until mousse is ready. Grind the chicken breast meat twice through a meat grinder and place in the bowl of a food processor fitted with the metal blade. Process with the egg white until mixture is smooth, then place in a bowl over ice. When mixture is thoroughly chilled, beat in whipping cream 1/2 cup at a time. Season with salt, pepper, soy sauce, and brandy. To test for flavor, poach a small spoonful of the mousse in simmering water. Taste and adjust seasoning and consistency. Add the drained seaweed. Preheat oven to 350 degrees F. Lay the chicken legs out skin side down and place 1/2 cup of mousse in the center of each. Wrap each leg around mousse and place close together in a 2 inch deep pan for poaching. Heat the chicken stock to boiling and pour over all the legs. Cover pan with foil. Bake 30 to 40 minutes, or until chicken and mousse are cooked through. Transfer chicken to a platter, reserving the chicken stock. Remove skin and cover with a damp towel. Keep warm until serving time. Strain the reserved chicken stock into a saucepan. Bring to a boil and reduce to 1 cup. Add cream, soy sauce, and lemon juice, and return to a boil. Thicken sauce with cornstarch and keep warm. Fry rice noodles in small batches in vegetable oil and drain well. To serve, line individual plates with crispy fried rice noodles and top with a piece of chicken. Spoon sauce over top and sprinkle with toasted sesame seeds. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Sparkling wine]

" 53291,"Fresh Berry Bread Pudding 5 cups French bread, cubed 3 large eggs 1 1/4 cups sugar 1 1/2 tsp. vanilla extract 1 1/4 tsp. nutmeg 1 1/4 tsp. cinnamon 2 Tbsp. unsalted butter 2 cups skim milk 1 1/2 cups fresh blackberries 1 tsp. grated lemon zest ice cream or whipped cream, optional garnish Instructions: Grill the bread over direct medium heat until toasted and grill marks appear, about 2 minutes, turning once halfway through grilling time. Cut bread into cubes and set aside.
In a large bowl, beat the eggs until frothy, about 3 minutes. Add the sugar, vanilla, nutmeg, cinnamon, and melted butter. Beat until well blended. Add milk, then stir in blackberries and lemon zest. Add bread cubes and toss until mixed well.
Let rest for about 45 minutes, patting the bread down into the liquid occasionally. Transfer bread and egg mixture to a seasoned cast-iron skillet. Cover bottom of skillet with foil to protect it from soot. Place pan in center of cooking grate and grill over indirect medium heat for 50 to 60 minutes, or until top is well-browned and puffy. Slice and serve warm, with ice cream or whipped cream, if desired. ","[Chardonnay, Riesling, Moscato, Sparkling wine]" 53292,"The Classic Gin Martini Dry Vermouth 2 ounces gin, chilled Instructions: Pour a little bit of dry vermouth in a chilled martini glass and swirl to
coat the inside of the glass. Dispose of excess vermouth. In a shaker full of ice,
gently swirl or stir the gin before straining into glass.
Serving suggestion: Garnish with olives, lemon twist or cocktail onion and add rocks if you like. ","[Gin, London Dry Gin, Plymouth Gin]" 53293,"Gratin Yucca Fried yucca slices 1/2 cup milk 1/4 cup grated cheese 1 tablespoon margarine Instructions: Mix all the ingredients together and season with salt and pepper. Bake in a preheated 350 degree oven for 20 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling]" 53294,"Chicken Souvlaki with Grilled Pita 2 tablespoons freshly chopped dill leaves 1 tablespoon chopped garlic 2 teaspoons Italian seasoning 1 tablespoon lemon juice 3 tablespoons olive oil 1 teaspoon salt 1/2 teaspoon freshly ground black pepper 2 1/2 pounds split chicken breast, bone and skin removed, sliced into 1-inch pieces 1 small cucumber, diced 2 tablespoons freshly chopped dill leaves 1 (8-ounce) container plain yogurt 2 teaspoons lemon juice 2 teaspoons hot sauce Salt and freshly ground black pepper 1 (1-pound bag) refrigerator pizza dough, at room temperature Flour 5 large romaine leaves, chopped 1 tomato, chopped 1 medium onion, thinly sliced Instructions: Chicken: In large bowl whisk together all the souvlaki ingredients, except the chicken. Reserve 1 1/2 tablespoons for Round 2 Recipe Greek Flat Bread. Add the chicken and toss to coat. Cover and let marinate for at least 30 minutes or up to overnight in the refrigerator. Heat a large skillet over medium-high heat. Remove the chicken from the marinade and add to the pan. Cook until the chicken is cooked through, about 10 to 12 minutes. In a medium bowl combine all the tzatziki sauce ingredients and set aside. Divide the dough into 4 equal portions. On a floured work surface, roll out each portion into 6 to 7 inches in diameter and about 1/8-inch thick. Preheat a grill pan or grill over medium heat. Grill the dough for 2 to 3 minutes per side. The pitas should be cooked through but still pliable and not too crispy. To Assemble: Put a grilled pita onto a plate, top with some cooked chicken, lettuce, tomato, onion and some tzatziki sauce. Repeat with remaining ingredients and arrange on a serving platter. ","[Ros, Sauvignon Blanc, Vermentino, Albari?o]" 53295,"One Recipe, Two Meals: Summery Pasta Salad 1 pound penne pasta 1 zucchini, sliced and then cut into fourths 1 yellow squash, sliced and then cut into fourths 1 orange bell pepper, seeded and diced 3 tablespoons extra-virgin olive oil Coarse salt and freshly ground pepper 1 carrot, thinly sliced and cut into 2-inch pieces 1 cup halved cherry tomatoes 1 tablespoon ranch dressing 1 tablespoon white wine vinegar 1/2 teaspoon garlic powder 10 chives, finely minced, plus more for garnish, optional 1/2 cup mozzarella pearls Chopped fresh parsley, for garnish, optional Instructions: Bring a pot of water to a boil, then boil the pasta until it reaches al dente. Drain and divide in half. Or two-thirds and one-third. Whatever you think works for your fam! In the meantime, saute the zucchini, squash and bell pepper in 1 tablespoon of the oil in a skillet over medium-high heat until you see a little color all over, about 6 minutes. Season with a pinch of salt and pepper. Lay the veggies on a plate to cool. In one bowl, combine one portion of the pasta with the carrots, half the cherry tomatoes and the tablespoon of ranch dressing. It's ready for your kids! Whisk the white wine vinegar with the garlic powder, chives and remaining 2 tablespoons olive oil in a small bowl until it becomes an emulsified vinaigrette. In another bowl, combine the remaining pasta with the cooled vegetables, remaining cherry tomatoes, mozzarella pearls and the chive dressing. Toss to coat and combine everything. Garnish with extra chives or parsley. Eat eat eat! ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 53296,"Pecan and Walnut Holiday Nut Mix 3/4 cup Diamond of California? pecan halves 3/4 cup Diamond of California? shelled walnuts 1/2 cup raw (green) pumpkin seeds 2 cups rice pockets cereal 1/2 cup dried cranberries 1/4 cup packed golden brown sugar 2 tablespoons olive oil 1 tablespoon water 1 teaspoon chili powder 3/4 teaspoon salt Instructions: Preheat oven to 300°F. Line a heavy large baking sheet with a silicone liner or foil. Combine the pecans, walnuts and pumpkin seeds in a medium bowl. Stir the brown sugar, oil, water, chili powder and salt to blend in a small bowl. Drizzle 2 tablespoons of the brown sugar mixture over the nut mixture and toss to coat. Spread the nut mixture out into a single layer on the prepared baking sheet. Bake the nut mixture until it's beginning to turn golden brown, about 10 minutes.\n\nMeanwhile: Toss the cereal and cranberries with the remaining brown sugar mixture in the same bowl (no need to wash). Add the cereal mixture to the nut mixture on the pan and spread out into a single layer. Roast in the oven until golden brown and glazed, about 12 minutes longer. Cool completely. Toss to combine. Transfer to jars and seal tightly. (Mix can be made up to 2 weeks ahead.) ","[Chardonnay, Merlot, Cabernet Sauvignon, Zinfandel]" 53297,"Cheesy Mummy Dogs 2 tablespoons mustard powder 1 teaspoon kosher salt
1/2 teaspoon cayenne pepper
1 1/2 cups grated sharp Cheddar 2 sheets frozen puff pastry, such as Dufour, thawed Three 11-ounce, 4-count packages uncured beef franks, preferably Niman Ranch, hot dogs cut into thirds 2 tablespoons yellow mustard
Instructions: Preheat the oven to 375 degrees F and line 2 baking sheets with parchment paper. Set aside. Mix the mustard powder, salt and cayenne pepper together in a bowl. Dust the counter with 1/4 cup cheese. Unfold 1 sheet of the puff pastry on the cheese. (If the pastry isn't quite thawed, don't force it. Let it sit until thawed.) Sprinkle 1 1/2 teaspoons spice mix over the puff pastry, followed by 1/4 cup cheese. Using a rolling pin, roll the pastry out to 1/8 inch thick. This presses the cheese into the pastry and also smooths out any seams or wrinkles. Fold the sheet of pastry in half. Top with another 1 1/2 teaspoons of the spice mix and 1/4 cup cheese. Roll out again to 1/8 inch thick. Using a knife and cutting straight down (do not saw), cut the pastry into long strips, making half the strips 1/4 inch wide and half about 1/2 inch wide. Brush a hot dog piece with mustard and wrap with pastry strips, alternating between long and short strips of pastry for a mummy look. Place on a lined baking sheet. Continue with the hot dog pieces until the pastry strips are finished. Refrigerate at least 10 minutes and up to 1 hour. This helps firm up the mummies/straws and give them better puff in the oven. Meanwhile, prepare the rest of the mummies using the second sheet of puff pastry and the remaining cheese and hot dog pieces. Bake until golden brown, 15 to 25 minutes. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 53298,"Turkey and Wild Mushroom Meatloaf Patties with Pan Gravy 3 tablespoons extra-virgin olive oil, 2 turns of the pan for the mushrooms, 1 turn for the patties 8 cremini mushrooms, (baby portobellos), chopped 8 shiitake mushrooms, chopped 1 shallot, chopped Salt and pepper 1 1/3 pounds ground turkey, the average weight of 1 package 3 or 4 sprigs fresh sage, leaves chopped, about 2 tablespoons 1 tablespoon Worcestershire sauce, eyeball it 1/2 cup Italian bread crumbs 1 egg, beaten 2 tablespoons butter 2 tablespoons all-purpose flour 2 cups chicken stock 1 teaspoon poultry seasoning Instructions: Heat a nonstick skillet over medium high heat. Add oil, 2 turns of the pan. Add chopped mushrooms and shallots and season with salt and pepper. Saute mushrooms 5 or 6 minutes until dark and tender. Remove from heat. Transfer mushrooms to a bowl and return pan to stove top to preheat to cook patties. Add turkey to the mushroom mixture. Make a well in the center of the meat. Add sage, Worcestershire sauce, bread crumbs and beaten egg and season with salt and pepper. Mix turkey meat loaf and make a small 1-inch patty. Place meat in the hot pan and cook 1 minute on each side. Taste the mini patty to help you adjust seasonings. Divide meat loaf mixture into 4 equal parts by scoring the meat before you form patties. Form 4 equal oval patties 1 inch thick. Add 1 tablespoon extra-virgin olive oil, 1 turn of the pan, and arrange patties in the skillet. Cook 6 minutes on each side and transfer to a serving plate or individual dinner plates. Return pan to heat and add butter. When butter melts, whisk in flour and cook 1 to 2 minutes. Whisk in stock and season gravy with poultry seasoning, salt and pepper, to taste. Simmer gravy until it reaches desired thickness, and pour over patties, reserving a little to pass at the table. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 53299,"Cajun Rub for Deep Fried Turkey 4 tablespoons kosher salt 4 teaspoons garlic powder 4 teaspoons white pepper 2 teaspoon cayenne pepper 1 teaspoon onion powder Instructions: Blend above and then rub over the entire turkey. This is enough for 1 (10 to 12) pound turkey. ","[Zinfandel, Cabernet Sauvignon, Malbec, Syrah]" 53300,"Cracked Potatoes 12 small-medium Yukon potatoes 1/2 cup olive oil 2 sprigs fresh thyme, plus 1/2 tablespoon chopped fresh thyme leaves Coarse salt and freshly cracked black pepper 1 clove garlic, sliced
Instructions: Using the rolling pin or a heavy pan, gently smack the potatoes, 1 potato at a time, until the skin begins to split, exposing the interior of the raw potato.
Over low heat, add the olive oil to a medium-sized heavy-bottomed saucepan, then add the potatoes and thyme sprigs and season generously with salt and pepper. Place the lid on the pan and allow to cook, undisturbed, shaking the pan every 5 minutes or so, until the bottoms of the potatoes are browned, about 10 to 12 minutes. (Check occasionally to make sure the potatoes aren't browning too quickly and adjust heat accordingly.) Turn the potatoes to their second side, replace the lid, and continue cooking undisturbed a further 5 to 8 minutes.
Remove the lid and cook a further 2 to 3 minutes, for the condensation to evaporate.
Remove the thyme sprigs and add the sliced garlic and chopped fresh thyme and cook until the garlic is caramelized and chewy, about 2 minutes. Serve hot. ","[Rioja, Barbera, Tempranillo, Garnacha]" 53301,"Pastry Cups (Can Substitute Frozen Puff Pastry) 2 cups all purpose flour 4 ounces, 1 stick of butter, cut up into small pieces and frozen (JB trick) 1 teaspoon salt A pinch of 5 spice powder 2 eggs lightly beaten with 1 tablespoon ice water Instructions: In a food processor with the blade, add flour, butter, salt and 5-spice. Pulse until butter ends up in very small pieces. Add the egg mixture and pulse until a ball is formed. If ball is too dry, add a little water or, if too wet, add a little flour. In either case, pulse to incorporate. Wrap ball in plastic and refrigerate for 1 hour. Roll out dough to 1/4-inch thick and dock dough (make small holes). Cut out circles or squares and place on an upside down muffin pan. Place a sheet of parchment on top then weigh down with a sheet tray. Bake at 425 degrees for 18 to 20 minutes or until golden brown. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 53302,"Turkey Injected with Ranch Dressing 1 cup mayonnaise 1/3 cup milk
2 tablespoons finely chopped fresh parsley
1 to 2 teaspoons chopped fresh dill
1 1/2 teaspoons apple cider vinegar
1 teaspoon salt, plus more for sprinkling
1/2 teaspoon garlic powder
1/2 teaspoon garlic salt
1/2 teaspoon freshly ground black pepper
One 12-pound turkey, giblets and neck removed from cavity, at room temperature
1/4 cup olive oil
2 tablespoons unsalted butter, melted
Gravy, for serving, optional Instructions: Combine the mayonnaise, milk, parsley, dill, vinegar, salt, garlic powder, garlic salt and pepper in a blender and process until smooth, about 2 minutes. Measure out 3/4 cup of the ranch dressing and set the remainder aside for serving at the table. Fill a turkey injector with the 3/4 cup ranch dressing and inject 2 tablespoons of the dressing into each thigh of the turkey, 1 tablespoon into each drumstick and 3 tablespoons into each breast. Let the turkey stand at room temperature for 30 minute to let the dressing soak into the meat. Discard any of the unused ranch dressing in the injector (it has been in contact with the raw turkey). Mix together the olive oil and melted butter in a small bowl. Brush the turkey with the oil mixture and then sprinkle with salt. Preheat an oil-less fryer for cooking (alternatively, follow oven-roasting directions below). Place the turkey breast-side up in the fryer with the legs in the deepest part. Cook the turkey until a meat thermometer inserted in the thickest part of the breast reaches 160 degrees F, about 2 hours. (The breast cooks slower than the legs in the oil-less fryer; carryover cooking will cook it the rest of the way through.) Remove the basket insert with the turkey and let the bird rest at least 30 minutes over a roasting pan. Remove the turkey from the basket, carefully dislodging any parts of the turkey that are touching the basket so the skin does not tear. Carve the turkey and serve with the reserved ranch dressing or gravy. Alternatively, roast the turkey in the oven: Preheat the oven to 350 degrees F. Inject the turkey with the dressing as directed above and set it in a roasting pan. Roast, basting every 30 minutes, until a meat thermometer inserted in the thigh reaches 160 degrees F, about 3 hours (the carryover cooking will cook it the rest of the way through). Transfer to a carving board and let rest 30 minutes before carving. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 53303,"Mussels-O-Miso 2 pounds mussels 1/2 cup chicken broth 1/4 cup brown miso paste 1 tablespoon fish sauce 1 tablespoon dark brown sugar 1 tablespoon vegetable oil 6 shishito peppers, seeded and sliced 2 tablespoons fresh ginger, minced 2 large garlic cloves, minced Two 330-milliliter bottles lager beer (1 bottle for the recipe, the rest to drink with it) 1 tablespoon harissa paste 3 limes, 2 juiced and 1 quartered, for serving 1/2 cup fresh cilantro leaves, chopped Crusty bread for serving Instructions: Rinse and scrub the mussels under cool running water. Remove any \beards\ by pulling the fiber down toward the hinge end. Discard the beards and any open mussels that do not close within 30 seconds after a hard tap. Set aside the mussels while you prepare the broth. Add the chicken broth, brown miso paste, fish sauce and dark brown sugar to a container with a lid. Stir with a fork, then close the lid and shake vigorously to combine. Heat the vegetable oil in a large saucepan over medium-high heat until shimmering. Add the shishitos and cook until fragrant and just beginning to brown, about 1 minute. Add the ginger and garlic and cook for another minute. Stir in the chicken broth mixture to combine. Pour in 1 bottle of beer and bring to a simmer. Add the mussels, cover and cook for 2 minutes, until most of the mussels have opened. Use a slotted spoon to remove the mussels and place in two serving bowls. Stir the harissa and juice from 2 limes into the broth. Pour the broth over the mussels and finish with the cilantro. Serve with the lime quarters and some crusty bread. ","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]

" 53304,"Shrimp Fra Diavolo 1 pound large shrimp, peeled, deveined 1 teaspoon salt, plus additional as needed 1 teaspoon dried crushed red pepper flakes 3 tablespoons olive oil, plus 1 to 2 tablespoons 1 medium onion, sliced 1 (14 1/2-ounce) can diced tomatoes 1 cup dry white wine 3 garlic cloves, chopped 1/4 teaspoon dried oregano leaves 3 tablespoon chopped fresh Italian parsley leaves 3 tablespoon chopped fresh basil leaves Instructions: Toss the shrimp in a medium bowl with 1 teaspoon of salt and red pepper flakes. Heat the 3 tablespoons oil in a heavy large skillet over medium-high heat. Add the shrimp and saute for about a minute, toss, and continue cooking until just cooked through, about 1 to 2 minutes. Transfer the shrimp to a large plate; set aside. Add the onion to the same skillet, adding 1 to 2 teaspoons of olive oil to the pan, if necessary, and saute until translucent, about 5 minutes. Add the tomatoes with their juices, wine, garlic, and oregano. Simmer until the sauce thickens slightly, about 10 minutes. Return the shrimp and any accumulated juices to the tomato mixture; toss to coat, and cook for about a minute so the flavors meld together. Stir in the parsley and basil. Season with more salt, to taste, and serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 53305,"Buttermilk Fried Green Beans 1 pound green beans 1/2 cup buttermilk
2 cups flour
1/2 cup cornmeal
2 teaspoons baking powder
2 teaspoons salt, plus more for sprinkling
1/4 teaspoon cayenne, optional Oil, for frying Instructions: Trim, rinse and thoroughly dry the green beans. Put them in a medium bowl and toss with the buttermilk to coat. Combine the flour, cornmeal, baking powder, salt and cayenne in a large bowl or resealable plastic bag. Drain the green beans and toss them in the flour mixture to coat thoroughly. Bring about 1/2-inch of oil in a wide, heavy pot to 350 to 375 degrees F over high heat. Prepare a cooling rack set over paper towels. Adjust the heat to maintain that temperature range. Test the temperature by using a thermometer or by dipping the handle of a wooden spoon into the oil. If the oil bubbles around the handle, it is hot enough to fry the beans. Shake excess flour mixture off the beans as you add enough of them to form a single layer in the oil. Fry until golden- to medium-brown and beans are tender, about 3 minutes. Transfer with tongs or a slotted spoon to the prepared cooling rack and sprinkle with salt. Repeat with the remaining beans and serve hot. ","[Chardonnay, Sauvignon Blanc, Riesling, Vermentino]" 53306,"Apple-Oat Cookies 2 1/4 cups all-purpose flour 1 cup old-fashioned oats 1 teaspoon ground cinnamon 3/4 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1/4 teaspoon ground allspice 1 1/2 sticks unsalted butter, melted and cooled slightly 1/2 cup packed light brown sugar 1/2 cup granulated sugar 2 large eggs 1 Fuji or Gala apple, coarsely grated 2 teaspoons pure vanilla extract 1 cup confectioners' sugar 2 tablespoons milk Instructions: Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Line 2 baking sheets with parchment paper. Whisk the flour, oats, cinnamon, baking powder, baking soda, salt and allspice in a medium bowl. Combine the butter, brown sugar, granulated sugar and eggs in a separate bowl; whisk until smooth. Stir in the grated apple and vanilla, then stir in the flour mixture until just combined. Scoop heaping tablespoonfuls of the dough onto the prepared baking sheets, about 1 inch apart. Bake until just set around the edges, 10 to 12 minutes, switching the baking sheets halfway through. Let cool 5 minutes on the baking sheets, then transfer to a rack to cool completely. Make the glaze: Whisk the confectioners' sugar and milk in a bowl; drizzle on the cookies. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 53307,"Curry Chicken and Chickpeas with Cilantro Slaw 5 tablespoons extra-virgin olive oil 1 1/4 pounds skinless, boneless chicken thighs, quartered
Kosher salt and freshly ground pepper
1 1/2 tablespoons Madras curry powder
5 cloves garlic, chopped
2 15-ounce cans chickpeas (do not drain)
1 cup fresh cilantro, plus more for topping Juice of 1/2 lime 1 tablespoon apple cider vinegar 4 cups shredded coleslaw mix Caribbean hot pepper sauce, for serving 2 pieces naan bread, warmed and cut into wedges Instructions: Heat 1 tablespoon olive oil in a large pot or Dutch oven over medium-high heat. Season the chicken with salt and pepper and add to the pot. Cook, stirring occasionally, until browned, about 8 minutes. Add the curry powder and half of the garlic. Cook, stirring, until the garlic softens slightly, about 1 minute. Stir the chickpeas and their liquid into the pot and bring to a boil. Reduce the heat to medium low; cover and cook until the chicken is tender, about 12 minutes. Meanwhile, puree the remaining garlic, the cilantro, 2 tablespoons olive oil, the lime juice and vinegar in a mini food processor or blender until a paste forms. Heat the remaining 2 tablespoons olive oil in a small skillet over medium heat. Add the cilantro paste; cook until dark green, about 1 minute. Transfer to a medium bowl and add the coleslaw mix; season with salt and toss to coat. Top each serving of the chicken curry with the slaw mixture, some hot pepper sauce and cilantro. Serve with the naan. ","[Syrah, Zinfandel, Tempranillo, Garnacha]" 53308,"Christmas Cookie Cheesecake One 16.5-ounce tube store-bought sugar cookie dough Four 8-ounce packages cream cheese, at room temperature 2 cups granulated sugar 1 cup sour cream
2 tablespoons vanilla extract 4 large eggs, at room temperature Red and green sprinkles, for decorating One 1-pound box confectioners' sugar (about 4 cups) 2 tablespoons meringue powder Red and green gel food coloring Instructions: Position an oven rack in the middle of the oven and preheat to 350 degrees F. Press the cookie dough into the bottom of a 9-inch springform pan (use the bottom of a measuring cup to help spread it out and make it even). Bake until the cookie is set and golden brown, 12 to 15 minutes. Let cool completely, about 30 minutes. Wrap the bottom and sides of the pan with a large piece of foil and put it in a large roasting pan. Reduce the oven temperature to 325 degrees F. Beat the cream cheese and granulated sugar together in a large bowl with an electric mixer on medium speed for 1 minute. Add the sour cream and vanilla and beat until just combined. Mix in the eggs by hand, one at a time, until just combined. (Take care not to overmix or the cheesecake will puff up and crack). Pour the batter into the springform pan. Add enough hot water to the roasting pan to come about halfway up the side of the springform pan.
Bake until the outside of the cake is set but the center is still slightly loose, about 1 hour and 20 minutes. Turn the oven off and leave the cheesecake in the oven for another hour. Remove the cheesecake from the roasting pan to a cooling rack. Run a knife around the edge and cool to room temperature. Cover and refrigerate at least 8 hours.
Run a knife around the edge of the pan once more and unlock to unmold the cheesecake. Transfer to a serving platter or cake stand and smooth the edges with a knife. Pat the Jimmie sprinkles into the sides of the cheesecake making sure not to cover the crust or get any on top.
Whisk together the confectioners' sugar and meringue powder in a large bowl. Add 5 tablespoons water and beat with an electric mixer on medium-high speed until soft glossy peaks form, adding up to 1 more tablespoon water if necessary.
Transfer about 1/2 cup of the royal icing to a pastry bag fitted with a small round tip. Thin the remaining icing with 1 teaspoon of water at a time until it is the consistency of syrup (you know you have reached the right consistency if you drizzle a bit of the icing and it sinks back into the icing within 8 to 10 seconds). Transfer 1 cup of the thinned icing in another pastry bag fitted with a small round tip. Divide the remaining batter between two small bowl and color one red and one green with the red and green gel food coloring.
Use the thick white icing to pipe a large scalloped circle around the cake leaving a 3/4-inch border. Use the thinned white icing to fill the center of the scalloped circle. Use an offset spatula to spread the icing out so that it is smooth. Decorate with the colored icing while the white icing is still set. Chill the cake until the icing is set, at least 1 hour. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 53309,"Chocolate Vanilla Swirl Pound Cake 2 cups unbleached all-purpose flour 3/4 teaspoon baking powder Pinch sea salt 6 tablespoons unsalted butter, softened 2 tablespoons unsweetened applesauce 1 1/3 cups turbinado raw cane sugar 1 1/2 teaspoons vanilla extract 2 large eggs 2/3 cup fat-free milk 1/2 cup Fantasy Fudge Sauce, recipe follows 1/4 teaspoon baking soda 1 cup concentrated fruit sweetener or reduced fruit juice 4 tablespoons cocoa powder Place the sweetener in a medium pot over low heat and reduce by 1/3 until thick. Mix in the cocoa powder until combined and set aside to cool, (it will foam up). Place in a sealable container and refrigerate until needed up to 2 weeks. Instructions: Spray and flour a loaf pan. Preheat oven to 350 degrees F. In a mixing bowl, combine the flour, baking powder and salt. In another bowl, beat the butter until light and fluffy. Gradually add the applesauce, sugar and vanilla to the butter. Add the eggs 1 at a time, scraping down the sides of the bowl after each addition. Stir the flour into the butter, on low, alternately with the milk, beginning and ending with the flour. Put 2/3 of the batter in the prepared loaf pan. Add the fudge sauce and the baking soda to the remaining batter and mix until just blended. Spoon the chocolate mixture on top of the batter in the pan and swirl with a butter knife. Bake for approximately 1 hour or until the cake pulls away from the sides of the pan. Cool 10 minutes in the pan. Remove from the pan and cool completely. ","[Merlot, Cabernet Sauvignon, Malbec, Zinfandel]" 53310,"Turkey Tacos 1 pound turkey scallops 2 tablespoon olive oil 1 teaspoon salt 1/2 teaspoon pepper 4 corn tortillas 1 cup refried black beans 1/4 cup red salsa 1/4 cup pickled shallots 1 avocado, sliced Instructions: Combine turkey scallops in a mixing bowl with oil, salt and pepper. Heat the grill or dry cast-iron pan over high heat until smoking. Sear the turkey slices about 1 minute per side. Transfer to a cutting board. Chop into 1/2 inch strips and reserve in a bowl with the juices from the board. To make tacos, toast the tortillas. For each serving, stack 2 tortillas and spread with a layer of black beans. Top with seared turkey strips, a tablespoon each of salsa and pickled shallots, and avocado slices. Roll and serve hot. ","[Rioja, Tempranillo, Garnacha, Pinot Noir]" 53311,"Southern Comfort Glazed Baby Back Ribs 2 teaspoons light brown sugar 1 teaspoon espresso powder or instant coffee
1 teaspoon mustard powder
1 teaspoon paprika
1/2 teaspoon cayenne
2 racks baby back pork ribs, membrane removed, cut into 3 to 4 rib pieces
Salt and pepper 1/2 cup apple juice
1 cup tomato sauce 1/2 cup chicken stock
3 shots (4 1/2 ounces) Southern Comfort 2 tablespoons light brown sugar
2 tablespoons cider vinegar
2 tablespoons Worcestershire sauce
1 tablespoon hot sauce, such as Frank's RedHot
2 large cloves garlic, finely chopped
1/2 onion
Oil, for drizzling
Coarsely ground pepper
Instructions: For the ribs: Preheat the oven to 325 degrees F. In a small mixing bowl, add the light brown sugar, espresso powder, mustard powder, paprika and cayenne. Sprinkle the ribs with salt and pepper, then generously rub with the spice blend. Place on a foil-lined baking sheet, add the apple juice and cover with foil. Place in the oven and cook until tender, about 1 hour 45 minutes. For the BBQ Sauce: Meanwhile, combine the tomato sauce, chicken stock, Southern Comfort, brown sugar, vinegar, Worcestershire, hot sauce, garlic, onion, a drizzle of oil and some ground pepper in a small saucepan. Bring to a simmer and cook at a low bubble for 15 to 20 minutes. Remove and discard the onion and garlic. Carefully remove the baking sheet from the oven and pour off the liquid. Place under the broiler and cook until lightly golden brown in color, about 3 minutes. Brush the ribs with 1 to 2 cups of the BBQ Sauce, and broil again, about 3 minutes more. ","[Burgundy, Zinfandel, Tempranillo, GSM]

" 53312,"Alaskan Scallops and Striped Shrimp in Savignon Blanc and Tarragon 2 cups water 2 cups Sauvignon Blanc 3 large sprigs parsley 2 large sprigs fresh tarragon 2 bay leaves 2 sprigs celery tops 3 tablespoon chopped parsley 1/3 cup fresh chopped tarragon 2 ounces soft unsalted butter 1/8 cup flour 22 ounces Alaskan scallops {25 to 30 per pound} 24 ounces Alaskan striped shrimp (head on) 2 ounces unsalted butter, 3 ounces, softened 3 teaspoons minced shallot 2 teaspoon minced garlic 1 cup Sauvignon Blanc 3 cups half-and-half 1 teaspoon lemon juice Kosher salt White pepper Instructions: For the poaching liquid: Place all ingredients in a casserole large enough to hold the liquids. Bring to a rapid boil, remove from heat and set aside. Let sit for 15 minutes. Strain and keep warm. For the Parsley-Tarragon Puree: Place parsley, tarragon, and 1/2 cup poaching liquid in a blender and puree until smooth. Set aside. For the Beurre Manie: In a bowl, mix together the butter and flour to form a smooth paste. Set aside. Bring 3 cups of the poaching liquid to a simmer in a large saucepan. Add 4 each of the scallops and shrimp and poach for 3 to 4 minutes or until the shrimp tails are firm. Remove from broth. Remove heads and shells. Keep tails intact. Keep scallops and shrimp covered and warm. In a large saute pan melt 2 ounces butter and saute shallots and garlic. Add the remaining scallops and shrimp and saute for 1 minute. Add Sauvignon Blanc and 1 cup poaching liquid. Drain liquid into a clean pan, setting aside shrimp and scallops, and add two teaspoons beurre manier. Add half-and-half and whisk to a smooth sauce. Simmer for a few minutes. Add 3 ounces butter, whisk without cooking the sauce. Add both sets of scallops, the wine poached shrimp, lemon juice, kosher salt, and white pepper, to taste. Place one portion in a deep-dish plate. Garnish with one plain poached shrimp and one plain poached scallop. Place the tarragon and parsley puree making three dots in the sauce. Lean 3 fresh chives against the shrimp and scallop. ","[Sauvignon Blanc, Chardonnay, Pinot Grigio, Riesling]" 53313,"Muddled Screwdrivers 2 oranges, washed and cut into 1/4-inch thick rounds 1 lemon, juiced Pinch kosher salt 16 ounces chilled vodka 5 cups chilled orange juice 1 cup crushed ice Instructions: I love what the orange peel does to this drink - it is the perfect complement to a hearty breakfast or casual brunch. If you're serious about your cocktails, make sure all of the ingredients (even the glasses) are chilled when making this drink. Put the orange slices into a durable bowl and add the lemon juice and the pinch of salt. Use a wooden spoon to \bruise\ the orange slices so that the oil in the peels emerges and the pulp from the orange mixes with the lemon juice. Add the vodka and continue to stir. Add the orange juice and combine well. Divide the ice among 8 glasses and pour in the drink mixture. Serve immediately. ","[Vodka, Gin, Rum, Cava]" 53314,"Potato and Herb Stuffed Bread 4 medium sized potatoes 1/2 teaspoon red pepper 1 teaspoon ground cumin 1 teaspoon ground coriander 1 1/4 teaspoons Kosher salt 3 tablespoons chopped fresh coriander leaves 2 cups chapati flour or whole wheat flour 1 cup all-purpose flour 3 tablespoons Indian vegetable shortening or light vegetable oil 1 teaspoon Kosher salt 1 cup warm water, about 90 to 100 degrees 1/2 cup flour for dusting 1/2 cup melted Indian vegetable shortening or light vegetable oil for brushing Instructions: Stuffing: Boil the potatoes in their jackets until very soft. Peel and mash them thoroughly. Add the remaining stuffing ingredients. Mix well and set aside. This filling can be prepared ahead and refrigerated for a day. There is no need to warm the stuffing before filling the bread. To prepare the bread: Combine flours with salt in a bowl. Reserve about 1 teaspoon of shortening, and rub the remainder into the flour, with your finger tips until the mixture resembles coarse meal. Add most of the water to form a mass. Slowly add more water tablespoons at a time until dough forms. Brush the work surface and your hands with the reserved teaspoon of fat. Place the dough on the greased surface, and knead for 10 to 15 minutes. This will be a very soft and pliable dough. Put back in bowl and cover with a moist towel or a sheet of plastic wrap and let it rest, preferably in a warm place, for at least 1/2 hour. Divide the bread dough and the filling into 12 equal portions. Take one piece dough and flatten it into a 4-inch round pillow with your hands. Depress the center slightly and place a portion of the filling into the depression. Bring the sides of the dough over the filling and enclose it completely. Press lightly but firmly to flatten it into a pillow, either between your hands or the work board. With your fingers, pinch the edges slightly, so that the filling is in the center and not near the edge where it could break through the dough. Cover with plastic wrap or a moist towel to prevent drying. Pick up each pattie and dust with flour. Firmly pat the pattie to make filling adhere to dough. Roll out to a 6-inch circle dusting with flour as you go, to prevent sticking. Cover with plastic wrap or moist towel. Heat the griddle or frying pan cook each bread for 2 minutes or until brown spots begin to appear. Flip the bread over and cook for 30 seconds. Brush lightly but thoroughly with melted shortening or oil and cook on original side for 30 seconds. Brush other side and flip again. Keep warm in a covered dish or tightly wrapped with foil. Note: They can also be made several hours ahead and reheated in a 300 degree oven for 10 to 12 minutes. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 53315,"Creamy Polenta 4 cups water, plus more as needed 4 cups milk, plus more as needed 3 tablespoons butter 2 teaspoons salt 2 cups polenta 1/2 cup creme fraiche 1/3 cup Parmigiano-Reggiano Instructions: In a large saucepan, bring the water, milk and butter to a boil. Add 2 teaspoons of salt to the water and whisk in the polenta. Whisk constantly for 3 to 4 minutes to prevent lumps. Simmer for 45 minutes, partially covered and stirring every 10 minutes, until the polenta is thick, smooth, and creamy. Add the creme fraiche and Parmesan. Check for seasoning and adjust consistency by adding milk or water to the polenta. Polenta may be made up to 20 minutes ahead of time and kept covered until ready to serve. ","[Chardonnay, Barolo, Chianti, Tempranillo]" 53316,"Queso Fundido 1 cup white wine 1/2 pound mozzarella cheese, grated 1/2 pound Monterey Jack, grated 1/2 pound goat cheese crumbled 2 poblano peppers, roasted, peeled, seeded and finely chopped 1/4 pound Spanish chorizo, grilled and finely diced 6 cloves roasted garlic, smashed to a paste Salt and freshly ground pepper Instructions: Bring the wine to a simmer in a double boiler. Add the mozzarella and Jack cheese and stir until melted. Add the remaining ingredients and cook for 5 minutes. Place in a fondue pot and serve with flour tortillas and blue corn chips. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 53317,"Shaved Asparagus, Heirloom Tomatoes and White Truffle Jus 1 bunch large asparagus 2 tablespoons butter, divided 1 teaspoon diced shallots 1/2 teaspoon diced garlic 1 teaspoon combined chopped herbs (basil, oregano, thyme) 4 ounces white Chardonnay 1 teaspoon white truffle oil 1 cup heirloom tomatoes (yellow, green and red variety) diced small Salt and pepper Instructions: With a sharp peeler, peel the asparagus into long thin strips. In a medium saute pan add 1 tablespoon butter. When clarified, add the shallots, garlic and herbs. When beginning to brown, add the asparagus and deglaze with the white wine. Drizzle in the truffle oil. Finish with the second tablespoon of butter. Place the asparagus in the center of each plate. Drizzle the sauce over the asparagus and garnish with the heirloom tomatoes and season with salt and pepper. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 53318,"Spicy Shrimp and Tomatoes with Scallion Rice 6 tablespoons unsalted butter 3 scallions, sliced, whites and greens kept separate 1 cup medium-grain white rice Kosher salt 1 bay leaf 1 lemon 2 to 3 teaspoons hot sauce, plus more for serving 1/4 cup lightly packed fresh parsley leaves, roughly chopped 1 pound large peeled and deveined shrimp, tails removed Freshly ground black pepper 2 tablespoons olive oil 1 pint grape tomatoes (about 20) Instructions: Melt 2 tablespoons of the butter in a medium saucepan over medium heat; add the scallion whites and cook, stirring occasionally, until soft and translucent, about 3 minutes. Add 1 1/2 cups water, the rice, 1/2 teaspoon salt and the bay leaf, increase the heat to medium high and bring to a simmer. Stir a few times, cover, reduce the heat to low and simmer until the rice is tender and the water is absorbed, about 17 minutes. Remove from the heat and set aside. Meanwhile, zest the lemon into a large mixing bowl and add the remaining 4 tablespoons butter, the hot sauce and a pinch of salt. Stir until well combined. Gently stir in half of the parsley, reserving the remaining parsley for garnish. Cut the zested lemon into wedges and reserve. Sprinkle the shrimp liberally with salt and pepper. Heat 1 tablespoon of the olive oil in a large skillet over medium-high heat. Add the tomatoes and some salt and cook, shaking the skillet frequently, until the tomatoes just start to pop, about 5 minutes. Transfer to the mixing bowl with the butter. Heat the remaining 1 tablespoon olive oil in the skillet. Add the shrimp and cook until the bottoms turn pink, about 1 1/2 minutes; flip and cook until just cooked through, about 1 minute more. Add the shrimp to the tomatoes and toss gently to coat everything with the butter and mush the tomatoes a bit more. Fluff the rice and stir in the scallion greens. Divide the rice among 4 dinner plates, top with the shrimp, tomatoes and sauce, scatter the remaining parsley leaves over the top and put a lemon wedge on each plate. Serve immediately, with extra hot sauce. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 53319,"Lobster Pot Pie with Gruyere Tarragon Biscuit Crust 2 cups all-purpose flour 1 tablespoon baking powder
1 tablespoon sugar
1 teaspoon garlic powder
1/2 teaspoon kosher salt
1 stick (1/2 cup) chilled unsalted butter, cut into small cubes
1 1/2 cups grated Gruyere cheese
2 tablespoons minced fresh tarragon
1 1/4 cups buttermilk
Flaky sea salt, for topping 3 tablespoons unsalted butter 2 medium carrots, diced
1 medium yellow onion, diced
1 cup frozen peas
1 cup corn (fresh if in season, frozen if not)
5 tablespoons all-purpose flour
2 cups chicken stock
1 cup clam juice
1/2 cup sherry
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
Zest and juice of 1 lemon
1 pound cooked lobster meat, chopped
1 cup heavy cream
A few dashes of hot sauce
Instructions: For the biscuits: Preheat the oven to 375 degrees F. Whisk together the flour, baking powder, sugar, garlic powder and kosher salt in a large mixing bowl. Using a pastry cutter or 2 butter knives, cut the butter into the flour mixture until pea-sized (or pulse in a food processor). Stir in the cheese and tarragon. Make a well in the center and stir in the buttermilk until just combined. For the filling: Heat the butter in a large skillet over medium heat. Add the carrots and onions and cook until the onions are translucent and the carrots are tender, about 8 minutes. Stir in the peas and corn and cook for 1 to 2 minutes. Stir in the flour and cook about 2 minutes. Stir in the stock, clam juice, sherry, salt, pepper and lemon zest and juice. Bring to a low simmer and simmer until the mixture thickens enough to coat the back of a spoon, about 5 minutes. Stir in the lobster, heavy cream and hot sauce. Transfer the mixture to a 9-by-13-inch casserole dish. Drop the biscuit dough by heaping tablespoons on top of the lobster mixture. Sprinkle with flaky sea salt. Bake until the casserole is bubbly and the biscuits are golden brown, about 40 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 53320,"Kelly's Off Your Rocker Bananas Foster 2 bananas (between green and ripe)* (See Cook's Note) 1/4 cup salted butter 1/2 cup brown sugar 2 teaspoons ground cinnamon 2 tablespoons orange juice 1 orange, zested 3 ounces banana liqueur 4 ounces dark rum Ice cream, if desired Instructions: Heat the grill to medium. Peel the bananas, being careful not to break them. Put the whole bananas on the grill, and cook until grill marks form and the banana is tender but not mushy, about 2 to 3 minutes per side Remove the bananas from the grill to a platter and set aside. Melt the butter in a large saute pan over low heat. Stir in the sugar, then add the cinnamon, orange juice, and orange zest. Add the banana liqueur and heat through. Stir in the rum and cook until the alcohol burns off, about 2 minutes. Finally, add the grilled bananas and warm them up in the caramel sauce. Arrange the bananas on serving plates and serve with or without ice cream. ","[Chardonnay, Port, Tawny Port, Madeira]" 53321,"Veggie Mini Burger Pita with Cucumber Yogurt Sauce 1/2 cup quinoa, rinsed One 15-ounce can cannellini beans, drained and rinsed 1/2 cup frozen corn kernels, thawed 1/2 cup panko breadcrumbs 1 tablespoon chopped fresh cilantro 1 teaspoons kosher salt 1/2 teaspoon chili powder 1/2 teaspoon ground cumin 1/2 teaspoon granulated garlic 1/2 teaspoon freshly ground black pepper Juice of 1/2 lemon 1 tablespoon olive oil 4 whole wheat large pitas, about 8-inches in diameter, warmed Cucumber Yogurt Sauce, recipe follows Red leaf lettuce 1 large beef steak tomato, sliced 1/2 cup English cucumber, diced 1/2 cup non-fat Greek yogurt 1 tablespoon lemon juice 2 teaspoons tahini 1/4 teaspoon sugar 1 small clove garlic, grated Hot sauce, for sprinkling Salt and freshly ground black pepper Instructions: For the veggie mini burgers: Bring 1 cup water to a boil in a small saucepan. Add the quinoa, cover and reduce the heat to low. Cook until the water is absorbed, 15 to 20 minutes. Remove the quinoa from the saucepan and spread out onto a baking sheet. Cool completely. Puree half the can of cannellini in the bowl of a food processor. Add 1/4 cup of the cooked quinoa (save the rest for another time), the cannellini puree, the remaining whole cannellini, corn, panko, cilantro, salt, chili powder, cumin, garlic, pepper and lemon juice in a large bowl. Mix until the mixture comes together. Form 8 small patties, about 2-ounces each. Refrigerate the patties for 15 minutes to firm up. Heat the oil in a large nonstick skillet over medium heat. Cook the patties until golden brown, 5 to 8 minutes per side. For the sandwich build: Place 2 patties inside each pita, top with a dollop of Cucumber Yogurt Sauce, some lettuce and tomato. Serve while on the elliptical machine. Mix the cucumbers, yogurt, lemon juice, tahini, sugar, garlic in a small bowl. Sprinkle with hot sauce, salt and pepper. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]

" 53322,"Quick Farmer's Market Pasta 3 cloves fresh garlic, peeled and finely sliced 2 pints cherry tomatoes, on the vine 3/4 cup extra-virgin olive oil, plus more as needed Kosher salt and freshly ground black pepper 1 pound penne pasta 1 tablespoon sugar 3/4 pound loose pork sausage 2 to 3 small zucchini, sliced 1 can artichoke hearts, drained and quartered or 2 fresh globe artichokes, trimmed to the hearts, cut into quarters 1/4 cup freshly grated Parmesan 1/4 bunch fresh basil leaves Instructions: In a large heavy saute pan add the sliced garlic and the clusters of cherry tomatoes. Drizzle with the olive oil and season with salt and pepper. Put the pan over low-medium heat on the stove top and cook slowly until the tomatoes are just about falling apart and their juices have been extracted into the olive oil forming a nice sauce, about 35 to 40 minutes. Bring a large pot of salted water to a boil over medium heat. Add the pasta and cook until al dente. Reserve 2 to 3 clusters of roasted tomatoes for garnish. Discard the vine stems and puree or squash the remaining tomatoes in the pan, with a spoon, so you have nice chunky pieces of tomato in all the delicious tomato juice and olive oil. Stir in the sugar. This will be the sauce for the pasta. In a large saute pan heat a 3-count of olive oil and saute the loose pork sausage until brown and caramelized. Remove and set aside on a plate while you cook the zucchini. To the same pan add some more olive oil and saute the zucchini until caramelized around the edges, about 2 minutes. Add the artichokes and cook for 2 to 3 more minutes. Add the sausage back to the pan and toss in pasta and the tomato sauce. Mix well over high heat to ensure everything is heated through and evenly coated. Transfer to a serving bowl or platter. To serve, sprinkle with Parmesan, basil leaves and top with a cluster of roasted cherry tomatoes. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 53323,"Beef Stroganoff Sandwich 1/2 cup sour cream 2 tablespoons whole-grain mustard Freshly ground black pepper 1 pound flank steak 1 tablespoon Worcestershire sauce Kosher salt 3 portobello mushrooms, stems removed 2 tablespoons extra-virgin olive oil, plus more for oiling the grill grates and drizzling 1 large yellow onion, sliced into 1/4-inch-thick rounds Four 1/2-inch-thick slices rustic country bread 1 clove garlic, halved 1/2 cup fresh parsley leaves Juice of 1/2 lemon Instructions: Prepare a grill or grill pan for medium-high heat. Cut a 30-by-12-inch piece of aluminum foil.
Mix together the sour cream, mustard and a few grinds of pepper in a small bowl. Cover and set aside.
Rub the flank steak all over with the Worcestershire sauce, 1 teaspoon salt and 1/4 teaspoon pepper. Drizzle the mushroom caps with 1 tablespoon of the oil.
Place the onions in a single layer in the middle of the foil. Drizzle with the remaining tablespoon oil, and sprinkle with 1/2 teaspoon salt and a few grinds of pepper. Fold over the foil; crimp all the open sides tightly while keeping the packet flat.
Lightly oil the grill grates. Grill the steak 7 to 8 minutes per side for medium-rare. Let it rest 10 minutes, covered loosely with foil, then slice thinly across the grain.
Meanwhile, place the onion foil packet and the mushrooms on the grill. Cook the foil packet for 4 minutes per side; remove from the grill, and keep sealed for 5 minutes so the onions continue to soften as they cool. Grill the mushrooms until tender, about 3 minutes per side; slice thinly, and season with 1/4 teaspoon salt and some pepper.
Grill the bread slices until you see grill marks and some char, 30 seconds to 1 minute per side. Rub each grilled slice with the cut side of a garlic clove. Drizzle with oil.
Assemble the open-faced sandwiches: On each slice of bread, spread 1 tablespoon of the sour cream sauce. Top with the steak, mushrooms, onions, another tablespoon of sauce and parsley. Finish with a squeeze of lemon juice and some salt and pepper. ","[Chardonnay, Pinot Noir, Sauvignon Blanc, Chianti]" 53324,"Chicken Sausage Patties 1 tablespoon butter 1 green apple, finely chopped 1 small onion, finely chopped Salt and pepper 1 teaspoon fennel seed 1 1/2 pounds ground chicken breast 1 1/2 teaspoons poultry seasoning, half a palm full 1 teaspoon allspice, 1/3 palm full 1 teaspoon sweet paprika, 1/3 palm full Extra-virgin olive oil, for drizzling Instructions: Heat a small nonstick skillet over medium heat. Add butter and melt. Add apples and onions and season with a little salt, pepper and fennel seeds. Gently saute the mixture 5 minutes to soften and remove from heat to cool. Heat a griddle pan or large nonstick skillet over medium-high heat. Place chicken in a bowl and season with salt and pepper, poultry seasoning, allspice, paprika and a healthy drizzle of extra-virgin olive oil. Add in the apples, onions and fennel and mix the sausage. Score meat into 4 sections and form 3 small, thin patties from each section, 2 1/2 inches across, 12 small patties total. Cook patties 3 to 4 minutes on each side and serve warm. ","[Burgundy, Pinot Grigio, Sauvignon Blanc, Tempranillo]" 53325,"White Wine Cooler 1 orange 1 (750 ml) bottle chilled white wine, such as Riesling 1 (15-ounce) can sliced peaches in heavy syrup 1/2 cup orange flavored liqueur (recommended: Cointreau) 1/2 cup orange juice 1/4 cup sugar Instructions: Slice orange and set aside. Add wine, peaches and their syrup, liqueur, orange juice, and sugar to a large pitcher, and stir to combine. Add orange slices to pitcher. Cover tightly and refrigerate for 1 hour. Pour into 6 wine glasses and serve immediately. ","[Riesling, Moscato, Vinho Verde]" 53326,"Spanish Shrimp and Manchego Pasta Salad Kosher salt and freshly ground black pepper 1/2 cup grated Manchego cheese
1/4 cup mayonnaise 1/4 cup sour cream 1 tablespoon fresh lemon juice 1/4 teaspoon finely grated garlic 1 tablespoon olive oil 1/2 pound peeled, deveined medium shrimp, tails removed 1/2 teaspoon smoked paprika 8 ounces dried penne 1/2 cup canned chickpeas, rinsed and drained 1/4 cup chopped fresh flat-leaf parsley 1/4 cup jarred roasted red peppers, drained and chopped Instructions: Bring a large pot of salted water to a boil. Whisk the Manchego, mayonnaise, sour cream, lemon juice, garlic, 1/2 teaspoon salt and a few grinds of pepper in a large bowl. Heat the oil in a medium skillet over medium-high heat until it shimmers. Add the shrimp, paprika, 1/4 teaspoon salt and a few grinds of pepper and cook, stirring occasionally, until just cooked through, about 3 minutes. Transfer to a plate and cool. Add the pasta to the boiling water and cook according to the package directions. Drain and rinse under cold water to cool; add to the bowl with the dressing. Add the shrimp, chickpeas, parsley and red peppers to the bowl and toss to combine. Season with salt and pepper. The pasta salad is best if served right away. ","[Rioja, Tempranillo, Garnacha, Pinot Grigio]

" 53327,"Soup with Carrot and Chicken 2 cups chicken broth 1 cup tomato or vegetable juice 1/4 cup long grain rice 1/2 boneless chicken breast, cooked and cut into 1/2 inch dice Green onion, thinly sliced Instructions: Bring broth, juice and rice to a boil and simmer for 15 minutes. Add cooked chicken and simmer 5 minutes longer. Ladle out and garnish with green onion. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio]" 53328,"Goose Breast Wrapped in Bacon 1 goose breast Bacon Toothpicks Instructions: Cut goose breast into small chunks, wrap each piece in bacon, and secure with a toothpick. Grill until fully cooked. ","[Chardonnay, Cabernet Sauvignon, Merlot]" 53329,"Ricotta with Honey and Raspberries 1 pound ricotta cheese 1 teaspoon sweetened cocoa powder 1 cup fresh raspberries 2 tablespoons honey 2 biscotti cookies Instructions: In a serving bowl, add ricotta cheese. Using a small sieve, sprinkle cocoa powder over the ricotta. Top with fresh raspberries, and drizzle with honey. Use the biscotti cookies as spoons. ","[Prosecco, Moscato, Vin Santo]" 53330,"Bacon-Pineapple Upside-Down Cake 6 slices bacon 1 1/2 sticks unsalted butter, at room temperature 1 cup packed light brown sugar 7 fresh pineapple rings (about 1/2 inch thick) 2 cups all-purpose flour 1 1/2 teaspoons baking powder 1/2 teaspoon baking soda Pinch of salt 3/4 cup granulated sugar 2 large eggs 1 teaspoon vanilla extract 3/4 cup buttermilk Instructions: Preheat the oven to 350 degrees F. Cook the bacon in a large skillet over medium heat, turning occasionally, until crisp, 9 to 11 minutes; remove to paper towels. Finely chop and set aside. Pour off all but 3 tablespoons drippings from the skillet. Add 4 tablespoons butter and melt over low heat. Pour into a 9-inch-round cake pan, tilting the pan to coat the bottom. Sprinkle the brown sugar evenly over the butter mixture. Place a pineapple ring in the middle of the pan, then arrange the remaining rings around the outside, overlapping them slightly if necessary. Sprinkle about 3 tablespoons of the chopped bacon in the middle of the rings and between them. Whisk the flour, baking powder, baking soda and salt in a medium bowl. Beat the remaining 1 stick butter and the granulated sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 2 minutes. Beat in the eggs, one at a time, then beat in the vanilla. Reduce the mixer speed to low and beat in the flour mixture in 3 additions, alternating with the buttermilk, beginning and ending with the flour mixture. Increase the mixer speed to high and beat until the batter is smooth, about 15 more seconds. Fold in the remaining chopped bacon. Spread the batter over the pineapple in the pan. Bake until a toothpick inserted into the center comes out clean, about 1 hour. Transfer to a rack and let cool 15 minutes, then run a knife around the edge and invert onto a platter. Let cool at least 1 hour before serving. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 53331,"Burgundy Beef Stew 4 slices bacon, chopped One 4- to 5-pound chuck roast, cut into 1 1/2-inch cubes
Kosher salt and freshly ground black pepper 1 onion, finely chopped
1 stalk celery, finely chopped
5 carrots, 1 finely chopped, 4 cut into 1-inch pieces 2 heaping tablespoons tomato paste
1 tablespoon all-purpose flour
6 cloves garlic, finely chopped
1 bottle Burgundy wine 1 pound button mushrooms
One 14-ounce package frozen pearl onions
3 to 4 cups low-sodium beef broth
Chopped fresh parsley, for serving
Instructions: Preheat the oven to 325 degrees F. Put a large, heavy-bottomed, ovenproof pot over medium heat and add the bacon. Cook until crisp, 5 to 7 minutes. Remove the bacon from the pot and reserve for serving. Pat the beef dry and season it with salt and pepper. Turn up the heat under the pot to medium high and brown the beef on all sides in batches, 4 to 5 minutes per batch. Remove the meat from the pot and set aside. If there is a lot of oil left, pour off all but 2 tablespoons. Add the onion, celery and finely chopped carrot to the pot and cook until the vegetables begin to wilt, 5 to 6 minutes. Stir in the tomato paste, flour and garlic and cook for another minute or 2. Pour in the wine, whisking to combine, and bring to a boil. Add the mushrooms, pearl onions and 1-inch carrot pieces. Return the beef to the pot. Pour in enough broth to just cover the meat and bring to a simmer. Cover and put into the oven. Cook until the beef is tender, 1 1/2 to 2 hours. Skim off any excess fat from the top of the stew and serve garnished with parsley and the reserved bacon. ","[Chardonnay, Pinot Noir, Merlot, Cabernet Sauvignon]

" 53332,"Pasta e Fagioli (Beans and Pasta Soup) 1 cup dried cannellini or Great Northern beans, soaked 2 tablespoons olive oil 1 onion, minced 1 celery stalk, minced 1 carrot, minced 1/2 pound smoked ham, diced 2 cloves garlic, minced 1 (28-ounce) can crushed tomatoes, including liquid 4 cups beef stock 1 tablespoon minced fresh thyme or 1 teaspoon, dried 1 bay leaf Pepper to taste Rind from a piece of Parmesan cheese 2/3 cup dried small pasta, such as shells or elbows Minced fresh basil and freshly grated Parmesan for garnish, if desired Instructions: Drain the beans and set aside. In a large stockpot heat the oil over moderate heat until hot. Add the onion, celery and carrot and cook, stirring occasionally, for 5 minutes. Add ham and garlic and cook stirring, 1 minute. Add tomatoes, beans, beef stock, thyme, bay leaf and pepper to taste. Add the Parmesan rind. Bring to a boil and simmer, covered, for 30 minutes. Transfer 1/2 cup of the beans to a small processor or blender and puree. Return beans to pot and season with salt and pepper to taste. Bring liquid to a boil and add pasta. Simmer until pasta is tender, about 6 minutes. Garnish with basil and cheese.; ","[Barolo, Barbaresco, Chianti, Dolcetto]" 53333,"Philly Dutch-style Funnel Cakes 2 cups all-purpose flour 1 teaspoon baking powder 1/2 teaspoon fine salt 2 cups milk 1 egg, room temperature 1 teaspoon vanilla extract 1/4 cup sugar 1/2 stick butter, melted 4 cups vegetable oil Powdered sugar, for dusting Instructions: Combine flour, baking powder, and salt in a large mixing bowl and whisk together. Gradually whisk in the milk, then the egg and vanilla, and finally the sugar and melted butter. Heat the oil in a large, heavy pot over high heat to 350 degrees F. Pour as much batter as fits into a funnel, holding your finger at the base of the funnel to dam it. Bring the funnel over the top of the hot oil, release your finger to begin the stream of batter, and move the funnel in a circular motion to create a spiral shape. Use about 1/2 cup batter per funnel cake, or more or less to your liking. Fry 2 to 3 minutes until golden brown and slightly puffed, turning over when 1 side is golden. Remove from oil and place on a plate lined with 2 layers of paper towels. Immediately top with a good scattering of powdered sugar. Repeat until no batter remains. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 53334,"Homemade Steak Sauce 1 large shallot, coarsely chopped 1 red Holland or Fresno cl pepper 2 large cloves garlic 2 large fresh bay leaves 1 teaspoon mustard seed or dry mustard, 1/3 palmful 1/4 cup dry sherry 1/4 cup Worcestershire sauce 1 tablespoon black peppercorns 1 cup organic ketchup or low-sugar ketchup 2 tablespoons soy or tamari sauce 1 cup beef stock Instructions: In food processor bowl, combine the shallot, cl, garlic, bay leaves, mustard seed, sherry, Worcestershire sauce and peppercorns and process into a smooth paste. Place the flavor paste in a pot and combine with the ketchup, soy and stock. Bring the mixture to a boil, reduce the heat to a simmer and cook 30 minutes. Cool and refrigerate for a make-ahead meal. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 53335,"Salt Cod Fritters: Pasteis De Bacalhau 1 pound dried salt cod 2 cups milk 4 medium Idaho potatoes 1 large Spanish onion, finely chopped 2 garlic cloves, minced 1 handful fresh flat-leaf parsley, finely chopped 1 handful fresh cilantro, finely chopped 2 large eggs Freshly ground black pepper and sea salt, if needed Vegetable oil, for frying Lemon wedges, for serving Instructions: Starting a day ahead, soak the dried cod in cold water for 12 to 24 hours, changing the water several times to remove the majority of the salt. Drain the cod, rinse, and put it in a large pot. Add the milk and enough water to cover by 1-inch; cooking the cod in milk keeps it really moist. Simmer gently over medium-low heat for 20 to 25 minutes, until the cod is tender and pliable. Drain and rinse well, then flake the cod into a bowl with your hands, removing any little bits of skin and bone. While the cod is cooking, pour 1-inch of water in a large pot fitted with a steamer insert. Add the potatoes and simmer on medium heat for 20 to 25 minutes until very tender. Drain the potatoes, peel off the skins, and mash them well with a potato masher or pass them through a ricer or sieve. Add the cod to the potatoes, along with the onion, garlic, parsley, cilantro, and eggs. Beat the mixture firmly with a wooden spoon so that it well combined and firm ? a spoon should stand up in it. (If you find it too dry, add 1 or 2 tablespoons of milk.) Season with a pinch of pepper and taste for salt - you may not need to add any, as the cod itself retains enough saltiness, in spite of being soaked and boiled. With lightly moistened hands or using 2 tablespoons, shape the cod mixture into egg-shaped balls ? you should get about 25. (The cod balls can be covered and refrigerated for up to 1 day before cooking or frozen in a container.) Heat 3-inches of oil in a deep heavy skillet or pot to 370 degrees F. Add a few of the cod balls at a time to the hot oil, turning them 3 or 4 times to get nicely browned all over. Carefully lift the cod fritters out of the pan with a slotted spoon and place on a platter lined with paper towels to drain. Repeat. Serve hot or at room temperature with lemon wedges. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 53336,"Frisee with French Beans and Spicy Peanut Dressing 1 (16-ounce) bag frozen French-cut green beans, thawed 1 head frisee 1/2 cup roasted peanuts 1 jalapeno, seeded, chopped into 1/2-inch pieces 2 tablespoons jarred chopped garlic 1 tablespoon jarred sliced ginger 1/2 bunch scallions, sliced 1 tablespoon dark sesame oil 1/2 (4.25-ounce) can cream of coconut (recommended: Coco Lopez) 1 (18-ounce) jar creamy peanut butter 1/2 cup hot water 1/2 (8.5-ounce) jar hoisin sauce 4 tablespoons low-sodium soy sauce 1/2 cup chopped fresh cilantro leaves Instructions: Thaw green beans in a colander and pat dry to remove excess water. Clean frisee and cut into bite sized pieces and set aside. In a food processor, add the jalapeno, garlic, ginger and scallions. Process and add the sesame oil to form a paste. Transfer paste to a large bowl and whisk in cream of coconut. Whisk in peanut butter; gradually whisk in water until consistency is a smooth, thick sauce. Whisk in hoisin, soy sauce and cilantro. This recipe will make more dressing than you need for the salad; reserve extra dressing in an airtight container and store in the refrigerator for other uses. Toss green beans and frisee and with enough dressing to coat. Garnish with roasted peanuts. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Chenin Blanc]

" 53337,"Beef and Bell Pepper Stir-Fry 1 tablespoon cornstarch 1/4 cup of water 3 tablespoons soy sauce 1 tablespoon honey Tabasco 1 teaspoon red chili flakes Oil 1 pound beef, sliced 2 tablespoons vegetable oil 1 tablespoon sesame oil 1 onion, sliced 1 clove garlic, minced 1 red pepper, sliced 1/2 green pepper, sliced 1/2 yellow pepper, sliced Instructions: In small bowl combine cornstarch and water. Stir in soy sauce, honey, a splash of Tabasco and chili flakes. Heat oil in non-stick pan and add beef. Cook beef until brown. Remove to bowl. Add sesame oil and onion to pan. Saute and add garlic. Add pepper strips and saute. Add sauce mixture and stir until thickens. Add beef and toss to coat. Serve over rice. ","[Cabernet Sauvignon, Merlot, Malbec, Tempranillo]" 53338,"Limoncello Ricotta Cheesecake Nonstick cooking spray 2 cups graham cracker crumbs (15 crackers)
2 tablespoons sugar
1/4 pound (1 stick) unsalted butter, melted
16 ounces cream cheese, such as Philadelphia, at room temperature 1 1/4 cup sugar
1 1/2 cups whole-milk ricotta cheese (12 ounces), homemade or store-bought
1/2 cup Italian limoncello, at room temperature
1 teaspoon pure vanilla extract
1 tablespoon grated lemon zest, plus extra for serving (2 lemons)
5 extra-large eggs, at room temperature
Instructions: Preheat the oven to 350 degrees F. Position a rack in the center of the oven. Spray a 9 x13 x 2-inch baking pan with nonstick cooking spray. For the crust, combine the graham cracker crumbs, sugar, and butter in a medium bowl and mix until moistened. Press the mixture evenly in the prepared pan and 1/4 inch up the sides. Bake for 8 minutes and set aside to cool. For the filling, place the cream cheese and sugar in the bowl of an electric mixer fitted with the paddle attachment. Beat on medium speed for 3 minutes, until light and fluffy. Add the ricotta and beat for another minute, scraping down the bowl. With the mixer on low, add the limoncello, vanilla, and lemon zest and beat for one minute. With the mixer on medium-low, add the eggs, one at a time, until incorporated. Scrape down the bowl and mix until the batter is smooth. Pour over the crust. Place the baking pan in a roasting pan large enough to hold the baking pan completely flat. Place the pan in the oven and carefully pour enough of the hottest tap water into the roasting pan to come halfway up the sides of the baking pan. Bake for 50 to 55 minutes, until almost set in the center. (It will still be a little jiggly when you shake the pan gently.) Turn off the heat and leave the cheesecake in the oven in the water bath for 15 minutes to prevent the cheesecake from cracking. Take the baking pan out of the water bath and place on a rack to cool completely. Wrap the entire pan with plastic wrap and refrigerate for at least 6 hours or overnight. Sprinkle with extra grated lemon zest, cut in 12 pieces, and serve cold. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 53339,"Shepherd's Pie 1 1/2 pounds russet potatoes 1/4 cup half-and-half 2 ounces unsalted butter 3/4 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 1 egg yolk 2 tablespoons canola oil 1 cup chopped onion 2 carrots, peeled and diced small 2 cloves garlic, minced 1 1/2 pounds ground lamb 1 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 2 tablespoons all-purpose flour 2 teaspoons tomato paste 1 cup chicken broth 1 teaspoon Worcestershire sauce 2 teaspoons freshly chopped rosemary leaves 1 teaspoon freshly chopped thyme leaves 1/2 cup fresh or frozen corn kernels 1/2 cup fresh or frozen English peas Instructions: Peel the potatoes and cut into 1/2-inch dice. Place in a medium saucepan and cover with cold water. Set over high heat, cover and bring to a boil. Once boiling, uncover, decrease the heat to maintain a simmer and cook until tender and easily crushed with tongs, approximately 10 to 15 minutes. Place the half-and-half and butter into a microwave-safe container and heat in the microwave until warmed through, about 35 seconds. Drain the potatoes in a colander and then return to the saucepan. Mash the potatoes and then add the half and half, butter, salt and pepper and continue to mash until smooth. Stir in the yolk until well combined. Preheat the oven to 400 degrees F. While the potatoes are cooking, prepare the filling. Place the canola oil into a 12-inch saute pan and set over medium high heat. Once the oil shimmers, add the onion and carrots and saute just until they begin to take on color, approximately 3 to 4 minutes. Add the garlic and stir to combine. Add the lamb, salt and pepper and cook until browned and cooked through, approximately 3 minutes. Sprinkle the meat with the flour and toss to coat, continuing to cook for another minute. Add the tomato paste, chicken broth, Worcestershire, rosemary, thyme, and stir to combine. Bring to a boil, reduce the heat to low, cover and simmer slowly 10 to 12 minutes or until the sauce is thickened slightly. Add the corn and peas to the lamb mixture and spread evenly into an 11 by 7-inch glass baking dish. Top with the mashed potatoes, starting around the edges to create a seal to prevent the mixture from bubbling up and smooth with a rubber spatula. Place on a parchment lined half sheet pan on the middle rack of the oven and bake for 25 minutes or just until the potatoes begin to brown. Remove to a cooling rack for at least 15 minutes before serving. ","[Chardonnay, Pinot Noir, Syrah, Tempranillo]" 53340,"Top Shelf Margarita Grande Finely grated lime zest Coarse kosher salt Lime slice or wedge 2 ounces top-shelf tequila (recommended: Cuervo Gold or anejo tequila) 1-ounce orange-flavored liqueur (recommended: Grand Marnier or Cointreau) 1 1/2 ounces lime juice, or more, to taste 1 1/2 cups ice cubes Instructions: In a small shallow bowl or rimmed saucer combine the lime zest and salt and mix well. Run the lime slice around the rim of a stemmed, wide mouthed glass to moisten it, then turn the glass upside down and press the rim in the salt mixture. Set glass aside. In a cocktail shaker combine all remaining ingredients and shake well to chill. Strain into the prepared glass and serve immediately. ","[Tequila, Orange Liqueur, Citrus Wines]" 53341,"Lemon Ricotta Cookies 2 1/2 cups all-purpose flour 1 teaspoon baking powder
1/4 teaspoon fine salt
1 cup granulated sugar
1/2 cup (1 stick) salted butter, softened
1/4 cup packed light brown sugar
1/4 cup honey
2 large eggs, at room temperature
One 15-ounce container ricotta cheese, at room temperature
1/2 teaspoon almond extract
2 lemons, juiced (about 1/4 cup juice)
1/2 cup crystallized lemon peel, chopped
1/4 cup raw sugar
Instructions: Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper. Sift the flour, baking powder and salt into a medium mixing bowl. Set aside. In the bowl of a stand mixer (or in a large mixing bowl using a hand mixer), add the granulated sugar, butter and brown sugar. Mix on medium speed until light and creamy, about 3 minutes. Add the honey and continue mixing for 30 seconds more to combine. Turn the machine off and add the eggs individually, mixing on low after each addition. Add the ricotta, almond extract and lemon juice and mix on medium-low speed for about 2 minutes more. The dough should look slightly granular but free of lumps. Add half of the sifted dry ingredients and mix on low speed until just combined. Scrape down the sides of the bowl and add the remainder of the dry ingredients. Mix one last time on low speed until all of the ingredients are combined and the dough is fluffy. Scoop the dough onto the prepared baking sheet by heaping tablespoons, making sure to leave space in between each cookie, as they will spread while baking. Sprinkle the chopped lemon peel and raw sugar over the cookies. Bake until light golden on the bottom edges, about 15 minutes. Allow the cookies to cool for 5 minutes on the baking sheet before moving to a cooling rack. Repeat this process until all of the dough is baked. Once completely cooled, store the cookies in an airtight container. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 53342,"Mexican Wet Burrito 1 tablespoon vegetable oil 1 green bell pepper, chopped
1 red bell pepper, chopped
1/2 white onion, chopped One 28-ounce can whole peeled tomatoes in sauce
One 28-ounce can tomato sauce 1/2 teaspoon ground cumin
1/2 teaspoon ground oregano
1/2 teaspoon black pepper
1 pound melting white American cheese, preferably Land o' Lakes 1/4 cup pickled jalapenos 2 cups milk
1 teaspoon vegetable oil 4 ounces sirloin or skirt steak, sliced into bite-size pieces
Kosher salt and black pepper 1 large flour tortilla
1/2 cup canned refried beans, warm
1/2 cup cooked Mexican or Spanish rice, warm
2 tablespoons chopped white onion 1 tablespoon chopped fresh cilantro 1/4 cup shredded mozzarella cheese
For serving, optional: Sour cream; guacamole; shredded lettuce Instructions: For the salsa: Heat the vegetable oil in a large saucepan over medium heat. Add the peppers and onion and cook until the onion is translucent, 8 to 10 minutes. Meanwhile, blend together the tomatoes and tomato sauce in a large blender until smooth. Once the peppers and onions are cooked, stir the tomato sauce mixture into the saucepan. Bring to a boil then reduce to a simmer and stir in the cumin, oregano and black pepper. Simmer for 10 minutes; taste for seasoning and add salt if needed. Keep warm. Makes about 5 cups. For the queso sauce: Put the cheese and jalapenos in a heat-safe blender. Bring the milk to a boil over medium-high heat in a medium saucepan. Carefully pour the hot milk into the blender and blend until smooth. Return to the saucepan and keep warm over low heat. Makes about 2 cups. For the burrito: Heat the vegetable oil in a medium skillet over medium-high heat. Add the sliced steak and brown on one side. Loosen the meat with a spatula or spoon and brown the meat on the other side. Season with salt and pepper and remove from the skillet.
Put the tortilla on a microwave-safe dish and cover it with a damp paper towel. Heat in the microwave until quite hot and pliable, about 20 seconds. Discard the paper towel. Put the refried beans, steak, rice, onion, cilantro, and cheese horizontally across the center of the tortilla, leaving a 2-inch border at both ends. Fold the left and right sides inwards perpendicular to the filling, then roll the burrito from front to back, pulling the filling tightly until the bottom of the burrito is now on top. Top with up to 1 cup of the salsa and about the same amount of queso sauce. Serve with sour cream, guacamole, and shredded lettuce if desired. Remaining salsa and queso sauce can be kept for up to 1 week, refrigerated. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Tempranillo]" 53343,"Bay and Lemon Brined Turkey 1 (12 to 15-pound) turkey 2 gallons water 1 cup sugar 1 cup kosher salt 2 lemons, sliced in 1/2 4 bay leaves 3 cinnamon sticks Small handful cloves Instructions: Combine all brine ingredients in a container or pot large enough to hold the turkey. Make sure all the sugar and salt have been fully dissolved. Add the turkey and refrigerate about 6 hours or overnight. Preheat oven to 350 degrees F. Remove turkey from brine and transfer to a roasting pan with a rack. Stuff turkey with the lemon halves, bay leaves, and cinnamon sticks used in the brine. Cook turkey for about 3 1/2 hours, basting every 40 minutes or so. If any part of the turkey gets too brown towards the end of cooking, shield with pieces of tin foil. When the turkey is done, juices should run clear from the breast and the legs should pull away from the bird easily. Remove from the heat and let rest for 15 to 20 minutes before carving. ","[Chardonnay, Riesling, Pinot Grigio, Sauvignon Blanc]" 53344,"Stewed Chicken, Bell Pepper and Cheddar Quesadillas One 15-ounce can fire-roasted tomatoes 2 teaspoons chili powder 1 clove garlic, finely grated Kosher salt and freshly ground black pepper One 8-ounce boneless skinless chicken breast 1 tablespoon vegetable oil 2 red bell peppers, cut into 1/4-inch strips Four 10-inch (burrito-size) flour tortillas 2 cups shredded Cheddar 2 tablespoons unsalted butter Sour cream, chopped scallions, guacamole and salsa, for serving Instructions: Put the tomatoes, chili powder, garlic, 1/2 teaspoon salt and 2/3 cup water in a small saucepan and bring to a simmer. Cook 10 minutes, breaking up the tomatoes with a spoon. Add the chicken and cook, flipping once, until cooked through, 8 to 9 minutes per side. Transfer the chicken to a plate, shred it, then return it to the sauce. Add salt and black pepper to taste. Meanwhile, heat the oil in a large skillet over medium-high heat. Add the bell peppers and cook until tender and slightly charred, 8 to 10 minutes. Season with salt and black pepper. Lay a tortilla on a work surface and top evenly with 1/2 cup of the Cheddar. Add one-quarter of the shredded chicken and sauce and one-quarter of the bell peppers. Fold the tortilla in half to enclose the fillings. Repeat with the remaining tortillas and ingredients. Melt 1/2 tablespoon of the butter in a large nonstick or cast-iron skillet over medium heat. Cook a quesadilla, flipping once, until the cheese is melted and it is golden brown on both sides, about 3 minutes per side. Transfer to a cutting board and repeat with the remaining butter and quesadillas. Cut into triangles and serve topped with sour cream, chopped scallions, guacamole and salsa.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Rioja]

" 53345,"Couscous With Pine Nuts and Mint 2 tablespoons good olive oil 1 tablespoon unsalted butter
1 cup chopped yellow onion
3 cups chicken stock, preferably homemade
1 1/2 cups couscous
Kosher salt and freshly ground black pepper Kosher salt and freshly ground black pepper
1/2 cup julienned fresh mint leaves, loosely packed
1/3 cup pine nuts, toasted
Instructions: Heat the oil and butter in a large saucepan over medium heat. Add the onion and cook over medium-low heat for 6 to 8 minutes, stirring occasionally, until tender but not browned. Add the stock and bring to a boil. Stir in the couscous, 1 teaspoon salt, and 1/2 teaspoon pepper and remove from the heat. Cover the pot tightly and allow the couscous to steam for 10 minutes. Fluff the couscous with a fork and stir in the mint and pine nuts. Taste for seasonings and add about 1 teaspoon salt, depending on the saltiness of the stock, and 1/2 teaspoon pepper. Serve hot. ","[Ros, Vermentino, Grner Veltliner, Albari?o]" 53346,"Hail Caesar Salad 1 loaf day old Italian bread 3 garlic cloves, mashed 9 tablespoons extra virgin olive oil 1/4 teaspoon plus 1 pinch kosher salt 2 eggs 2 heads romaine lettuce, inner leaves only 7 grinds black pepper 1 lemon, juiced 6 drops Worcestershire sauce 1/4 cup grated Parmesan cheese Instructions: Heat oven to 350 degrees. Cut 1/2 to 3/4-inch croutons from the loaf of bread and place on a baking sheet and put into the oven until dry but not browned. Use a mortar and pestle to mash the garlic with 4 tablespoons of oil and 1/4 teaspoon kosher salt. Strain the oil into a skillet over medium heat. Add the dried croutons and fry, tossing constantly until all of the oil is absorbed and the croutons turn gold. Set aside. Bring 2 cups water to a boil in a small saucepan. Add the eggs and cook for 1 minute. Chill in ice water to halt cooking. Set aside. In a very large bowl, tear lettuce and toss with 3 tablespoons of olive oil. Sprinkle with the remaining kosher salt and the black pepper. Add the remaining olive oil. Toss well. Add the lemon juice and Worcestershire sauce. Break in the eggs. Toss until a creamy dressing forms. Toss in Parmesan cheese and serve with croutons. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 53347,"Granola Bars 6 cups rolled oats (not quick oats) 1/4 cup canola oil 4 tablespoons butter, melted, plus more for greasing 1 teaspoon salt 1 cup brown sugar 1/2 cup honey 1/4 cup apple juice 1/4 cup molasses 3 teaspoons vanilla extract 1 1/2 cups rice cereal 1 cup wheat germ 1/2 cup finely chopped pecans 1/4 cup roughly chopped almonds 8 ounces milk chocolate, melted Instructions: Preheat the oven to 350 degrees F. In a bowl, toss the oats with the canola oil, melted butter and salt. Spread the mixture out on 2 baking sheets and toast in the oven for 15 to 20 minutes, shaking the pan twice and making sure they don't burn. Remove from the oven and set aside. Reduce the heat to 325 degrees F. In a medium saucepan, combine the brown sugar, honey, apple juice and molasses. Heat the mixture slowly, stirring until all combined. Stir in the vanilla and remove from the heat. Toss together the toasted oats, rice cereal, wheat germ, pecans and almonds. Pour in the sugar mixture, stirring as you pour. Toss to combine; it will be sticky. Press into 1 baking sheet (thoroughly greased with butter) and bake until golden, about 25 minutes. Remove from oven and let cool. Cut pieces with a sharp knife and remove from the pan. You can cut them while they're still warm if that's easier. Dip the cooled granola bars straight into the melted chocolate so that the top is plain and the bottom is chocolate-covered. Set on parchment until set, sticking in the fridge to hasten this along if necessary. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 53348,"Irish Cream Jelly Shots 2 cups hot strong black coffee 3 tablespoons sugar Five 1/4-ounce packets unflavored gelatin One 750-ml bottle Irish whiskey and cream-based liqueur, such as Baileys Original Irish Cream For Serving: Whipped cream and chocolate-covered espresso beans
Instructions: Line a 8-by-8-inch baking dish with plastic wrap so there is a 2-inch overhang on all sides. Whisk together the coffee and sugar in a medium bowl until the sugar dissolves. Vigorously whisk in 2 packets of gelatin until dissolved and the mixture thickens slightly. Strain the coffee mixture through a fine mesh sieve into the prepared pan. Use a spoon to scrape off any foam from the top. Refrigerate, uncovered, until firm, about 1 hour. Use a wooden skewer to poke several holes into the gelatin. (This will help the two layers stick together.) Microwave 1 cup of the liqueur in liquid measuring cup on high until hot, about 1 minute. Add the remaining 3 packets of gelatin and whisk until dissolved. Add the remaining liqueur and whisk to combine. Pour the mixture over the set coffee gelatin and chill until completely firm, about 2 hours. Gently lift the gelatin out of the pan using the plastic wrap to help you. Cut into 36 squares. (You could also use a small shamrock cookie cutter.) Pipe small dollops of whipped cream on top of each jelly shot and top each with an espresso bean. Refrigerate until ready to serve. ","[Chardonnay, Riesling, Moscato, Pinot Grigio]" 53349,"Spicy Pickled Beets 2 pounds beets 1 medium onion, thinly sliced 1/2 cup cider vinegar 1 tablespoon light brown sugar 1-tablespoon fennel seeds, toasted 1 serrano cl, deveined, seeded and chopped Salt and pepper, to taste Thai basil, chiffonade Instructions: Wrap the beets in foil and place on a rack, set over a pan of hot water. Roast in a preheated 400 degree oven for 40 minutes. When cool enough to handle, peel and slice 1/4 inch thick. Mix together the onions, vinegar, sugar, fennel seeds, cl, salt, and pepper. Mix into the beets and marinate, refrigerate for at least 4 hours. Garnish with Thai basil chiffonade. ","[Rioja, Tempranillo, Barbera, Dolcetto]" 53350,"7 Layer Sombrero Dip 3/4 cup monterey Jack cheese 3/4 cup shredded Cheddar cheese 1 can (16 ounces) refried beans 1 can (2 1/4 ounces) sliced ripe olives, rinsed and drained 1 can (4 ounces) diced green chiles, rinsed and drained 1 container (8 ounces) sour cream - or substitute Greek yogurt 1 cup diced tomatoes 1 packet (1 ounce) Hidden Valley? Original Ranch? Dips Mix
Chopped avocado (optional) Instructions: Spread beans on 10-inch serving platter. Blend sour cream and dips mix. Spread over beans. Layer tomatoes, chiles, olives and cheeses on top. Serve with tortilla chips. ","[Chardonnay, Sauvignon Blanc, Vermentino, Tempranillo]" 53351,"Green Chili Pork Stew 1 pound tomatillos, husked 3 poblano peppers
1 jalapeno pepper, stemmed
1 serrano pepper, stemmed
2 tablespoons olive oil
2 pounds pork shoulder, cut into 1-inch cubes
Kosher salt and freshly ground black pepper
1/4 cup all-purpose flour
1/4 cup vegetable oil
4 cloves garlic, minced
3 large carrots, chopped
2 yellow onions, chopped
1 tablespoon fresh oregano, minced
1 tablespoon ancho cl powder
2 1/2 cups vegetable stock, plus more as needed
2 bay leaves
1/4 cup chopped fresh cilantro, plus more for serving
1 lime, juiced, plus lime wedges, for serving
2 cups grated Cheddar
Sour cream, for serving
1 package corn or flour tortillas, for serving Instructions: Preheat the broiler and line a baking sheet with foil. Put the tomatillos, poblanos, jalapeno and serrano pepper on the prepared baking sheet and toss with the olive oil. Place under the broiler and cook, carefully removing the baking sheet and flipping once halfway, until the peppers are blistered and charred all over, 5 to 6 minutes. Allow to cool while you prepare the pork. Season the pork with 1 tablespoon salt and 1 teaspoon pepper. Sprinkle over the flour and toss to coat. Heat the vegetable oil in a large Dutch oven over medium-high heat. Add half the pork and cook until browned on all sides, 3 to 4 minutes; remove to a plate. Repeat with the remaining pork. Lower the heat to medium and stir in the garlic, carrots, onions, oregano and cl powder. Cook, stirring occasionally, until the onions have softened, 4 to 5 minutes. Season with salt and pepper. Meanwhile, peel and seed the poblanos. Chop the poblanos, jalapeno, serrano and tomatillos. Stir into the pot with the vegetables. Add the stock and bay leaves and return the seared pork. Bring to a boil, then lower to a gentle simmer. Cover and cook until the pork is extremely tender, about 1 hour. Check the pot occasionally, making sure there is enough liquid. Add a little more stock or water as needed. Remove the bay leaves and stir in the cilantro and lime juice. Taste and adjust the seasoning as needed. If serving immediately, spoon into bowls and top with the grated cheese, sour cream and cilantro. Serve with lime wedges and warmed tortillas To freeze, allow the stew to cool completely. Transfer to a deep 9-by-13-inch foil pan and wrap tightly with foil and plastic wrap. Put the grated cheese in a labeled quart-size resealable plastic bag. Put the stew, cheese and a pack of tortillas onto a baking sheet and freeze. To serve, remove the meal kit from the freezer. Preheat the oven to 375 degrees F. Remove the foil and plastic wrap from the stew, then return the foil. Bake until heated through, 50 to 55 minutes. Let the tortillas and cheese thaw while the stew reheats, then remove the tortillas from the pack, wrap in foil and warm in the oven for the last 10 minutes while the stew is cooking. Serve the stew in bowls with the fixins -- cheese, cilantro and tortillas alongside some sour cream and lime wedges. ","[Chardonnay, Pinot Grigio, Tempranillo, Garnacha]" 53352,"Popcorn with Rosemary Infused Oil 1 cup popcorn kernels 1/2 cup plus 2 tablespoons Rosemary Infused Oil, recipe follows Salt 1 cup olive oil 5 to 6 fresh rosemary sprigs (each 5 inches long) Instructions: Stir the popcorn kernels and 1/2 cup of the oil in a heavy large pot. Cover and cook over medium heat until the kernels have popped, shaking the pot halfway through cooking, about 3 minutes. Immediately transfer the popcorn to a large serving bowl. Toss the popcorn with the remaining 2 tablespoons oil. Sprinkle with salt, to taste, and serve. Combine the oil and rosemary in a heavy small saucepan. Cook over medium-low heat for about 5 minutes. Remove from the heat and let cool to room temperature. Transfer the sprigs to a 4-ounce bottle or cruet. Add the oil and seal the lid. Refrigerate for up to 1 month. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 53353,"Barbecued Spareribs 2 pounds lean pork spareribs, well trimmed 1/4 cup sugar 1 tablespoon thin soy sauce 1 tablespoon black soy sauce 1 tablespoon hoisin sauce 1 tablespoon ground bean sauce 1 tablespoon Shao Hsing rice cooking wine 1 tablespoon oyster flavored sauce 1 teaspoon sesame oil 1/4 teaspoon ground white pepper 3 tablespoons honey Cilantro sprigs, optional Instructions: Cut the spare ribs into 2 equal pieces. Remove any visible fat pockets. Lightly score the spareribs in the meat side and place them in a large, shallow bowl. Sprinkle sugar on both sides of ribs, using more on the meaty side. Set aside to marinate for 15 minutes. Pour off any excess liquid. In a small bowl combine the thin and black soy sauces, hoisin sauce, bean sauce, rice wine, oyster sauce, sesame oil and pepper and stir to combine. Pour over the spareribs, making sure that the spareribs are well-coated. Loosely cover the ribs with plastic wrap and marinate overnight in the refrigerator. Just before roasting, use your hands to spread honey on the spareribs, especially on the meaty side. Preheat the oven to 500 degrees. Place a rack in a roasting pan and add enough water so that the water reaches a depth of 1/2- inch in the pan. Place the marinated spareribs meat-side up on the rack, leaving about 1-inch of space between the 2 pieces. Carefully place the pan in the oven and roast 30 minutes. Monitor the water level in the broiler pan to make sure it never falls below 1/4-inch. Carefully remove the roasting pan of ribs from the oven. Preheat the broiler. Place the roasting pan of ribs 4 inches from the heat and broil 5 to 10 minutes or until the spareribs have a sugar crust similar to the crust on a baked ham. Carefully remove the spareribs from the oven and set on a platter to cool 15 minutes. Cut the spareribs into individual ribs and serve immediately or at room temperature. Garnish with cilantro if desired. ","[Chardonnay, Zinfandel, Tempranillo, GSM Blend]

" 53354,"Sunny's Easy Roasted Garlic and Pumpkin Hummus 1/2 cup olive oil 3 cloves garlic, smashed
One 15.5-ounce can garbanzo beans, drained 1 cup canned pumpkin puree
2 tablespoons lemon juice, plus more if needed
2 tablespoons tahini
1/2 teaspoon pumpkin pie spice
Kosher salt
1/4 cup pumpkin seeds Kosher salt and freshly ground black pepper Kosher salt and freshly ground black pepper
Instructions: For the roasted garlic: Preheat the oven to 375 degrees F. Place the olive oil and garlic in a ramekin or small baking dish and roast, making sure the garlic does not begin to brown but just turns a light golden color and becomes tender, 15 to 20 minutes. For the hummus: Add the roasted garlic cloves plus 2 tablespoons of the oil from the ramekin (reserve the remaining oil) to a food processor along with the garbanzo beans, pumpkin puree, lemon juice, tahini, pumpkin pie spice and a nice pinch of salt. Blend until smooth, then add a bit more of the roasted garlic oil to smooth out the texture. Taste and add a bit more salt and lemon juice if needed. Spoon into a bowl and pour any remaining olive oil over the top; cover and refrigerate at least 2 hours. For the pumpkin seed garnish: When ready to serve, add the pumpkin seeds and a pinch of salt to a saute pan on medium-high heat and toast, tossing, until the seeds are fragrant and develop a bit of a sheen, about 4 minutes. Season with a pinch of salt. Sprinkle the toasted pumpkin seeds over top of the hummus and serve slightly chilled or at room temperature. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]

" 53355,"Pesce Azzuro alla Griglia One 3-pound bluefish, cleaned, head and tail removed, and butterflied 2 tablespoons freshly squeezed lemon juice 1/2 cup plain dried bread crumbs 3 cloves garlic, finely chopped 2 tablespoons finely chopped fresh parsley leaves 1/2 cup olive oil 1 lemon, cut into 1/4 -inch thick slices Lemon wedges for garnish (optional) Instructions: Preheat the oven to 350 degrees. Line a broiling pan with aluminum foil. Place the fish on the foil and sprinkle with the lemon juice. In a small bowl, mix together the bread crumbs, garlic and parsley. Gradually add the olive oil, stirring with a fork, until the ingredients stick together. Evenly sprinkle the bread crumb mixture over the fish. Arrange the lemon slices and the bread crumb mixture over the fish. Arrange the lemon slices in a slightly overlapping line down the middle of the bluefish, on top of the bread crumb mixture. Bake until the fish flakes away from the bone, about 30 minutes. Remove from the oven. Set the oven on broil and return the fish to the oven. Broil until the bread crumbs are lightly toasted, about 4 minutes. Remove from the oven and serve immediately, garnished with lemon wedges if you like. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 53356,"Texas Eggs Benedict 3 tablespoons finely chopped red onions 2 tablespoons fresh cilantro, finely chopped 1 tablespoon olive oil 3 plum tomatoes, seeded and finely diced One 15-ounce can black beans, drained, rinsed well anddrained again 1 serrano cl, finely diced Juice of 1 lime Salt and freshly ground black pepper 1 tablespoon fresh lime juice 3 large egg yolks, lightly beaten 1 1/2 sticks unsalted butter, melted until foamy 1/4 cup to 1/2 cup your favorite steak sauce, such as Bobby Flay's Mesa Steak Sauce 1 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 2 cloves garlic, smashed to a paste 1 stick unsalted butter, softened Salt and freshly ground black pepper 4 slices pain de mie, sliced 1-inch thick One 1-pound boneless ribeye, about 1 1/2 inches thick, cut into eight 1/2-inch-thick slices 3 tablespoons spice rub, such as Bobby Flay's Steak Rub for Beef and Pork Kosher salt and freshly ground black pepper 2 tablespoons canola oil 1 tablespoon white wine vinegar 4 eggs Kosher salt and freshly ground black pepper Whole fresh cilantro leaves, for garnish Instructions: For the black bean relish: Combine the onions, cilantro, olive oil, tomatoes, beans, chiles and lime juice in a bowl and season with salt and black pepper. Let the relish sit at room temperature for 30 minutes to allow the flavors to meld. For the hollandaise: Place the lime juice and yolks in a medium stainless-steel bowl set over a pot of simmering water. Whisk the yolks until pale yellow and fluffy. Slowly add the melted butter, a few tablespoons at a time, and whisk until thickened. Remove from the heat, whisk in the steak sauce and season with the salt and black pepper. Keep warm. For the Texas toast: Heat a grill pan over medium-high heat. Combine the garlic, butter and some salt and black pepper in a small bowl. Butter both sides of the bread with some of the garlic butter, and grill until nicely charred on both sides. For the steak: Put each slice of steak in between pieces of plastic wrap and use a meat mallet to pound them into thin steaks. Sprinkle both sides with some of the steak rub and some salt and black pepper. Heat the oil in a cast-iron pan over high heat. Add the steaks and cook until a crust forms, about 1 minute. Flip and cook for another minute until the other side forms a crust as well. For the poached eggs: Bring 3 cups water and the vinegar to a gentle simmer in a large high-sided frying pan. Break each egg into a cup and gently add to the water. Poach until the yolks are nearly set, 4 to 5 minutes. Remove the eggs from the pan with a slotted spoon to drain the liquid. Season the top with salt and black pepper. For assembly: Spoon some of the black bean relish on top of each piece of the Texas toast. Top each with 2 pieces of steak, a poached egg, then some of the hollandaise. Garnish with whole cilantro leaves. ","[Chardonnay, Pinot Grigio, Vermentino, Tempranillo]" 53357,"Garth's Breakfast Bowl 2 tablespoons butter 8 large eggs One 16-ounce bag frozen hash browns, such as Tater Tots, thawed 1 pound pork sausage 1 pound bacon One 9-ounce package cheese and roasted garlic tortellini 10 ounces sharp Cheddar, grated (about 2 1/2 cups) Instructions: In a large skillet, melt the butter and scramble the eggs.
In a separate large skillet, cook the hash browns according to package directions.
In a third skillet, break up the sausage with a wooden spoon and cook until browned. Remove with a slotted spoon and transfer to a bowl. Cook the bacon in the same skillet until crispy, drain on paper towels, tear into pieces and set aside.
Cook the tortellini according to the package directions. Layer a large bowl with hash browns, sausage, bacon, tortellini, eggs and cheese, and serve! ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 53358,"Tiny Tomato Tarts One 17.3-ounce package puff pastry, thawed 3 tablespoons basil pesto
4 Roma tomatoes sliced
Olive oil
Instructions: Preheat the oven to 400 degrees F. Line 2 baking sheets with parchment paper. On a lightly floured work surface, unfold the puff pastry and roll lightly to flatten. Using a 2 1/2-inch cookie cutter, cut out pastry circles and place, evenly spaced, on the parchment. Using a fork, generously prick (dock) the pastry circles to the edges. Spread 1 teaspoon of the pesto on each circle, almost to the edge. Place a slice of tomato on top, and drizzle a tiny drop of olive oil over. Bake until puffed and golden, 15 to 20 minutes. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 53359,"Emmer Flatbread 200 grams whole-wheat flour, plus more for the work surface 200 grams emmer wheat flour (if unavailable, use whole wheat) 265 grams water 2 tablespoons vegetable or olive oil, plus more for the bowl 7 grams salt Instructions: Morning: Combine the flours, water, oil, and salt in a bowl until they come together into a mass. Cover and let sit at room temperature for 20 to 30 minutes while the flour absorbs the water.
Transfer the dough to a lightly floured work surface and knead for about 5 minutes by pushing down on and spreading the dough and then folding it over on itself. It should be smooth and elastic. Form it into a ball and place it in a clean, oiled bowl. Cover with plastic wrap and let the dough rest for 4 to 8 hours.
Afternoon or Evening:
About 45 minutes before you want to bake, spread out the dough on a lightly floured counter, cut the dough in half with a dough scraper, and roll it into 2 logs. Cut each log into 6 pieces. You should have 12 pieces of dough that weigh about 55 grams each; evenly distribute any leftover dough.
Shape each piece into a ball. Let the balls rest for 30 minutes at room temperature under plastic wrap.
Place a cast-iron skillet over medium-high heat and let it heat up for several minutes.
Meanwhile, liberally flour a work surface. Flatten a dough ball and dust it lightly with flour, then use a floured rolling pin to roll it out as thin as possible (7 to 9 inches in diameter), rotating the disk to keep it even. If it resists, let it rest for a few minutes and continue rolling again. Cover the disk with a towel. Repeat with the remaining dough.
When the skillet starts smoking, gently lift a disk of dough. Place it in the skillet, cook it for about 30 seconds, and then turn it over with your fingers or a spatula for another 30 seconds. Remove the skillet from the flame and, holding the flatbread by its edge, put it directly on the fire. Keep moving it in a circle so that it doesn't burn, then turn over and repeat. The bread should be blistered and dark in spots.
Remove the flatbread and cover it with a towel or aluminum foil to keep it from forming a crust. (Dot it with butter and fold it in half if you like.) Repeat with the remaining disks of dough.
Serve warm. These can be made in advance and stored in a resealable plastic container on the counter for a couple of days. But they are best eaten fresh. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Gavi]" 53360,"Adobo Grilled Veal Flank Steak 10 oranges, juiced 5 limes, juiced 1/2 ounce chopped garlic Pinch cl flakes 1 ounce fresh oregano 1/2 cup olive oil 24 ounces veal flank steak Instructions: Combine juices, garlic, cl flakes, oregano, and oil in a mixing bowl. Pour over veal and marinate. Heat grill to medium and grill steak to desired temperature. ","[Malbec, Tempranillo, Garnacha]" 53361,"French Mussel Bisque 1 (750-ml) bottle dry white wine, divided 3 pounds fresh mussels, cleaned 6 tablespoons (3/4 stick) unsalted butter 1 1/2 cups chopped yellow onion (2 onions) 1 large leek, white and light green parts, cleaned and chopped 2 carrots, chopped 4 teaspoons minced garlic (4 cloves) 1/2 teaspoon saffron threads Kosher salt and freshly ground black pepper 4 whole canned plum tomatoes, chopped 1 1/2 cups half-and-half 1 cup heavy cream 2 tablespoons minced fresh parsley or dill Instructions: Bring 1 1/2 cups water and 1 cup of the wine to a boil in a large, shallow pot. Add the mussels, cover the pot, and cook over medium heat for 5 minutes, until the mussels open. When the mussels are cool enough to handle, separate the mussels from the shells and set aside, discarding the shells and any mussels that didn't open. Strain the cooking liquid through a cheesecloth-lined sieve into a bowl and reserve. Meanwhile, melt the butter in another large heavy-bottomed pot over medium heat. Add the onions, leek, carrots, garlic, saffron, 2 teaspoons salt, and 1 teaspoon pepper and saute, stirring occasionally, for 5 minutes. Reduce the heat to low, cover, and cook for 20 minutes. Add the tomatoes and cook for another minute. Add 2 cups of the reserved cooking liquid (discard the rest) and the rest of the wine, bring to a boil, lower the heat, and simmer uncovered for 5 minutes. Add the reserved mussels, the half-and-half, and the cream. Heat until just heated through but not boiling. Stir in the parsley or dill, 1 teaspoon salt, and 1/2 teaspoon pepper. Serve hot. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 53362,"Bone-In Pork Milanese with Soy-Honey Glaze 2 tablespoons canola oil 1 large shallot, thinly sliced Pinch red pepper flakes 1 tablespoon rice wine vinegar 1/2 cup honey 1/2 cup soy sauce Salt and freshly ground black pepper 4 bone-in center cut pork chops, pounded thin between 2 pieces of plastic wrap Canola oil Salt and freshly ground black pepper Soy-Honey Glaze Chopped green onions, for garnish Instructions: For the glaze: Heat the oil in a small saucepan over medium heat. Add the shallot and cook until soft. Stir in the red pepper flakes and cook for 30 seconds. Deglaze the pan with rice wine vinegar, and then stir in the honey and soy and cook until just heated through. Remove from the heat and season with pepper, to taste. Transfer to a bowl and let cool to room temperature. For the pork chop: Heat the grill to high. Brush the chops with oil on both sides and season with salt and pepper. Grill until golden brown on both sides, and just cooked through, brushing with some of the glaze, about 3 minutes per side. Remove to a platter, brush with more of the glaze and garnish with green onions. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 53363,"Baked Brie with Candied Pecans and Bacon 2 strips bacon 1/4 cup dried cherries, chopped 1/4 cup candied pecans, finely chopped 2 teaspoons red wine vinegar 1 teaspoon fresh rosemary leaves, finely chopped 1 teaspoon fresh thyme leaves, finely chopped Kosher salt and freshly ground black pepper One 7- to 8-ounce round high-quality Brie (preferably from France) Sliced bread and/or crackers, for serving Instructions: Preheat the oven to 325 degrees F. Cook the bacon in a large skillet over medium heat until golden and crisp, 4 to 5 minutes per side. Transfer to paper towels to drain and cool and then finely chop. Mix the bacon, cherries, pecans, vinegar, rosemary, thyme, pinch of salt and a few grinds of pepper in a small bowl. Trim off the top rind of the Brie, leaving a 1/4-inch border around the edges and put in a small baking dish. Top with the pecan mixture, letting it mound and fall into the dish around the Brie. Cover the dish with foil, and bake until the cheese is warm and gooey, 30 to 35 minutes. Serve warm with bread and/or crackers. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 53364,"Aquatini 1 fluid ounce citrus vodka 1 fluid ounce blue curacao (recommended: Dekuyper Island Blue Pucker) Splash sour mix, or more to taste 1 cherry or kiwi slice, for garnish Instructions: Combine equal parts vodka and curacao in a glass. Add a splash of sour mix. Stir and pour into martini glasses. Garnish with a cherry or kiwi slice. ; ","[Vodka, Curacao]" 53365,"Center Cut Tenderloin Roast 1 1/2 teaspoons kosher salt 1 1/2 teaspoons freshly ground black pepper 1 teaspoon freshly ground cumin 1 to 1 1/4-pound tenderloin roast cut from the center of the whole tenderloin 1 teaspoon vegetable oil Instructions: Preheat the oven to 250 degrees F. Combine kosher salt, black pepper, and cumin in a shallow dish. Roll roast in seasonings, coating well. Preheat a cast iron grill pan over high heat. Once the pan is hot, brush the roast with the olive oil, and sear on all sides, approximately 8 to 10 minutes total cooking time. Remove the roast to a plate, cover with aluminum foil, and allow to rest for 10 to 15 minutes. Place the roast back onto the grill pan, put in the oven and cook until it reaches an internal temperature of 135 degrees F, approximately 15 to 20 minutes. Remove from the oven, wrap in foil, and allow to rest for 30 minutes before cutting. ","[Cabernet Sauvignon, Merlot, Malbec, Pinot Noir]" 53366,"Bloody Mary - A Pitcherful 1 1/3 cups (about 10 ounces) chili vodka, or ordinary vodka and a few splashes hot sauce (recommended: Tabasco) Splash dry sherry 2 1/2 cups (about 20 ounces) tomato juice, chilled 1/4 to 1/2 a lemon, juiced Few shakes celery salt Few dashes Worcestershire sauce Good sprinkling Maldon or other sea salt 1 celery stick Instructions: Pour all ingredients, except for the celery sticks, into a pitcher and use a celery stick to stir, leave it in the pitcher: Bloody Mary needs a stir before each pouring. ","[Ros, Sauvignon Blanc, Vermentino, Albari?o]" 53367,"Peanut Butter Smoothie Bowl 1 cup unsweetened almond milk 1 cup ice 1/2 cup fat-free plain Greek yogurt
1/4 cup creamy peanut butter 1 tablespoon chia seeds 1 teaspoon vanilla extract 2 frozen bananas, chopped into chunks Kosher salt (if peanut butter is unsalted) Suggested toppings: chopped almonds, sliced bananas, cacao nibs, chia seeds, hemp seeds, peanut butter drizzle Instructions: Put the almond milk, ice, yogurt, peanut butter, chia seeds, vanilla, bananas and a pinch of salt, if using, in a blender and puree until creamy and smooth, 2 to 3 minutes. Pour into individual bowls and sprinkle with toppings of your choice. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 53368,"Colomba di Pasqua 2 scant tablespoons or 2 (1/4 -ounce) packages active dry yeast 1/2 cup warm water (about 110 degrees) 1/2 cup unsalted butter at room temperature 7 or 8-ounce can almond paste 1/2 cup granulated sugar 2 tablespoons grated lemon peel 1 tablespoon vanilla extract 1 teaspoon salt 3 large eggs at room temperature 1 large egg (separated) 1/2 cup warm milk (about 110 degrees) 41/2 to 5 1/2 cups unbleached flour 1 cup thinly sliced almonds Granulated sugar (optional) Instructions: In a small cup or bowl, stir the yeast into water to soften. In a large bowl, cream the butter, almond paste and sugar until light and fluffy. Add the softened yeast, lemon peel, vanilla, salt, eggs, egg yolk, milk, and 3 cups flour to the creamed mixture. Beat vigorously for 2 minutes. Gradually add flour, 1/4 cup at a time, until the dough begins to pull away from the side of the bowl. Turn the dough out onto a floured work surface. Knead, adding flour a little at a time, until you have a smooth, elastic dough. Put the dough into an oiled bowl. Turn to coat the entire ball of dough with oil. Cover with a tightly woven towel and let rise about 1 1/2 hours. Due to the almond paste, this recipe doesn't double in size. Turn the dough out onto a lightly oiled work surface and divide in half. Shape each half into a smooth ball. Cover and let rest 5 minutes. Shape one ball of dough into a half oval 12 inches wide and four inches high at the center. Place in the center of a parchment-lined baking sheet. Flatten the center slightly so that when the next piece of dough is laid across it, it won't be so thick. Shape the other ball of dough into an 8 by 16 by 16-inch triangle Keep the points of the triangle rounded rather than pointed. Lay the triangle, centered, on the flattened part of the half oval. Fold the narrow end over to make the head. Pinch with your fingers to form a beak into the top side of the dough. Fold the other end in the opposite direction to form the tail. Cut 2-inch slits along the bottom edge of the tail and wing tips. Fan them out as for feathers. Cover with a towel and let rise 45 minutes. Again, due to the almond paste, the dough won't rise as high as other types of yeast dough; however, it does rise high during baking. 1. About 10 minutes before baking, preheat the oven to 375 degrees. 2. Just before baking, beat the egg white until frothy. Lightly brush the dove with the beaten egg white and place thinly sliced almonds, overlapping slightly, on the tail and wings to simulate feathers. Use a small bit of an almond to make the dove's eye (diagram 7). Carefully brush the almond \feathers\ with the remaining beaten egg white then sprinkle the dove with granulated sugar. 3. Bake for 20 minutes. Cover the bread loosely with foil with the shiny side up. Continue to bake for 10 more minutes, or until the internal temperature of the loaf reaches 190 degrees. 4. Immediately remove dove from baking sheet and cool on a rack. ","[Chardonnay, Sauvignon Blanc, Riesling, Sparkling wine]" 53369,"Crawfish Etouffee 4 cups vegetable oil 4 pounds chopped crawfish tail meat plus 2 pounds whole crawfish tails
8 ounces (2 sticks) salted butter
2 ounces paprika
10 quarts seafood stock
4 ounces Creole seasoning
4 cups all-purpose flour
2 brown onions, minced 2 green bell peppers, minced
1 red bell pepper, minced 1/2 bunch celery, minced 6 ounces Louisiana hot sauce
4 ounces Worcestershire sauce
2 ounces black pepper
2 ounces dried parsley flakes
2 ounces granulated garlic
1 tablespoon cayenne pepper
1 tablespoon dried basil 1 teaspoon ground bay leaves
One 50-ounce can tomato soup
1 1/2 cans cream of mushroom soup
Instructions: In a large oval roasting pan or large pot, heat the vegetable oil on medium-high heat for 5 minutes. Meanwhile, in a separate saucepot, add the chopped crawfish, butter, paprika, 2 quarts of the seafood stock and 2 ounces of the Creole seasoning, bring to a boil and lower to a simmer. When the oil in the roasting pan is hot, stir in the flour and cook, stirring constantly, until the mixture is medium brown in color (a similar color to peanut butter). Turn off the heat and immediately add the onions, bell peppers and celery. Add the hot sauce, Worcestershire, black pepper, parsley flakes, granulated garlic, cayenne, basil, bay leaves and remaining 2 ounces Creole seasoning, stirring constantly. Add the tomato soup and remaining 8 quarts seafood stock and stir. Bring the mixture back to a boil over medium-high heat and simmer for 15 minutes, stirring. Add the crawfish and butter mixture and continue cooking for 30 minutes, stirring regularly. Stir in the cream of mushroom soup and simmer for another 30 minutes. Add the whole crawfish tails and remove from the heat. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 53370,"Blue Yonder Bbq Brisket 1 (4-pound) beef brisket 2 tablespoons Irvine Spices Smokey Rotisserie Seasoning 2 tablespoons garlic powder 2 tablespoons Dijon mustard 1 tablespoon tomato paste 2 teaspoons salt 1/2 to 1 teaspoon ground black pepper 3/4 cup barbecue sauce (your choice) 2 tablespoons hot pepper sauce (recommended: Tabasco) 3/4 cup honey 1 tablespoon minced fresh cilantro leaves plus 6 to 12 small sprigs, for garnish Instructions: Early in the day, rinse brisket to remove any residue and pat dry with paper toweling. In a small bowl, combine Smokey Rotisserie Seasoning, garlic powder, Dijon mustard, tomato paste, salt and pepper and blend well into a paste. Rub well into all surfaces of brisket and let sit refrigerated for a couple of hours.
Heat the barbeque grill. Barbeque the brisket slowly over indirect heat at an approximate temperature of 250 degrees F until the meat is fork tender, for about 3 hours. Toward the end of the cooking time, combine the barbecue sauce, hot pepper sauce, honey, and minced cilantro in a small bowl and spread on the brisket. Serve family style garnished with cilantro sprigs.
","[Cabernet Sauvignon, Zinfandel, Malbec, Syrah]" 53371,"Llama Burger 2 1/2 pounds ground llama 1 pound 80/20 blend or 75/25 blend ground beef 1 egg, beaten 1/2 cup panko bread crumbs 1 tablespoon lemon juice 1 tablespoon minced thyme leaves 1 tablespoon minced rosemary leaves 1/4 cup crumbled feta cheese Kosher salt and freshly ground black pepper 3 vine-ripened tomatoes, sliced 1/2 cup balsamic vinegar 2 tablespoons chopped scallions Instructions: Blend the llama and ground beef in a large bowl, being careful not to over blend as that will create a denser burger. Add the egg, bread crumbs, lemon juice, thyme, rosemary, feta, and salt and pepper, to taste. Mix well and form into 8 equal round patties, no more than 3/4-inch thick. Refrigerate for 30 minutes, allowing the ingredients and flavors to blend together. Heat the grill to medium-high heat. Add the burgers to the grill and cook until desired doneness is achieved, about 6 to 8 minutes per side. Remove and arrange on serving plates over sliced tomatoes. Drizzle with balsamic vinegar and garnish with chopped scallions. ","[Malbec, Tempranillo, Garnacha, Barbera]" 53372,"Low Country Veggie Rolls 2 tablespoons extra-virgin olive oil 2 cups collard greens, cut into 1/4-inch ribbons
2 cups shredded green cabbage 1/2 cup shredded carrots
1/2 medium onion, sliced thin
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 cloves garlic, minced
3 tablespoons low-sodium soy sauce
1 teaspoon sesame oil
1 teaspoon rice wine vinegar
1/4 teaspoon liquid smoke
2 tablespoons thinly sliced scallions 1/2 cup canned black-eyed peas, rinsed and drained
Canola oil, for frying
8 egg roll wrappers
Pepper Jelly Sauce, recipe follows 1/2 cup pepper jelly 2 teaspoons hot sauce
2 teaspoons low-sodium soy sauce
1 teaspoon sesame oil
1 teaspoon rice wine vinegar
Instructions: To make the filling for the egg rolls, heat the olive oil over medium heat in a wok or large skillet. Add the collard greens, cabbage, carrots, onion, salt and pepper and saute until wilted and beginning to soften, 4 to 5 minutes. Add the garlic and cook another minute. Turn up the heat to medium-high and add the soy sauce, sesame oil, vinegar and liquid smoke and cook until the liquid is absorbed, 1 to 2 minutes. Turn off the heat, then add the scallions and black-eyed peas. Remove to a bowl and let cool completely. Preheat 2 inches canola oil to 350 degrees F in a deep skillet or enameled cast-iron pot. Line a sheet tray with a wire rack. Lay an egg roll wrapper on a cutting board, oriented in a diamond shape. Add about an eighth of the mixture (a generous 1/3 cup) horizontally across the wrapper, in a line going from one corner to another. With your finger, spread a little water on the edges of the wrapper to moisten. Fold up the bottom corner over the filling, then fold in the ends and roll up the wrapper, making sure it is sealed. Set aside and repeat with the remaining wrappers and filling. Fry the rolls in batches, flipping once, until golden brown, 2 to 3 minutes. Remove to the wire rack to drain. Serve warm with the Pepper Jelly Sauce. Whisk together the pepper jelly, hot sauce, soy sauce, sesame oil and vinegar in a small bowl and set aside. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 53373,"Spicy Roasted Olives 3 cups mixed green and black olives with pits 4 sprigs rosemary 1 fresh red cl, sliced thin 4 whole cloves garlic, peeled 2 tangerines 1/2 cup extra-virgin olive oil 1 tablespoon red wine vinegar Instructions: Preheat oven to 300 degrees F. In a small roasting pan, mix together the olives, rosemary, cl, and garlic. Slice the tangerines in half and squeeze the juice over the olives; toss in the rinds. Pour over the olive oil and vinegar and give it a good stir. Cover with foil and bake for about 1 hour. Serve warm or at room temperature. ","[Rioja, Tempranillo, Garnacha, Barbera]" 53374,"Corn and Tomato Broth 2 tablespoons olive oil 1/2 small onion, peeled 2 ripe tomatoes, seeded and chopped 3 cups chicken broth 2 ears fresh corn (or 1 to 1 1/2 cups of kernels) 2 to 3 tablespoons fresh lime or lemon juice 1/4 cup (packed) cilantro or parsley leaves, roughly chopped Instructions: Heat the olive oil. Finely chop the onion and add to the pot. Cover and simmer for 5 minutes or until tender. While this is cooking, core the tomatoes, seed them and chop them, then add to the pot and simmer for 5 minutes. Add the chicken broth and bring to a simmer and while this is coming to a simmer, remove the corn kernels from the ears of corn; add them to the broth and simmer for 4 minutes. Remove the soup from the heat, add the lime or lemon juice and season to taste with salt and dried red pepper flakes. Garnish with cilantro or parsley. ","[Vermentino, Sauvignon Blanc, Grner Veltliner, Albari?o]" 53375,"Crispy East-Side Mashed Potatoes 1 1/2 pounds Yukon gold potatoes, quartered Kosher salt 2 tablespoons butter 1 tablespoon oil 1/2 teaspoon fennel seeds 1/2 teaspoon cumin seeds 1/2 teaspoon brown or black mustard seeds 1 medium white onion, thinly sliced 1 tablespoon minced fresh parsley leaves Instructions: Pop the potatoes into a medium saucepan and fill with cold water until covered by about 1-inch. Season well with salt. Bring to a boil, lower to a simmer, and cook until a fork inserted into the center of the potato meets no resistance, 20 to 30 minutes. Drain and pass through a ricer or food mill. Stir in the butter while hot. Warm the oil over medium-high heat in a skillet, preferably cast iron. Add the seeds; they should sizzle upon contact. Once they stop popping, add the onions and saute until softened. Add the mashed potatoes to the pan and flatten with a spatula so that potatoes can begin to crisp. Continue to toss and re-flatten the potatoes until there are patches of crispy deliciousness all the way through the potatoes, about 10 minutes. Remove from the heat, sprinkle with parsley, and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 53376,"Giant Taco Roll 5 cups shredded Mexican cheese blend 20 mini corn tortillas, also called \taqueria style\ (about 4-inches round) 1 tablespoon vegetable oil 12 ounces ground beef chuck One 1-ounce package taco seasoning 1 tablespoon tomato paste One 15-ounce can refried beans 1 cup pico de gallo, drained, plus more for serving 3/4 cup sliced pickled jalapenos, drained
One 2.25-ounce can sliced black olives, drained Guacamole and sour cream, for serving Instructions: Preheat the oven to 350 degrees F. Line an 18-by-13-inch rimmed baking pan with parchment. Sprinkle 1 1/2 cups of the cheese evenly over the parchment. Arrange the tortillas to fill the pan in rows of 4 so that they are overlapping. Sprinkle another 1 1/2 cups of cheese on top and bake until the cheese is slightly dry and not greasy, but not yet brown, about 20 minutes. Meanwhile, heat the oil in a large skillet over medium-high heat. Add the ground beef and taco seasoning and cook, stirring and breaking up any clumps with a wooden spoon, until brown, about 5 minutes. Add the tomato paste and 1/4 cup water and simmer, stirring occasionally, until most of the liquid has evaporated, about 3 minutes. Spread the refried beans on top of tortillas, leaving a 1-inch border on the 2 short ends. Spoon the beef evenly over the beans, followed by pico de gallo, jalapenos and olives. Sprinkle the remaining 2 cups of cheese on top.
Starting at a short end, use the parchment to help you tightly roll up the taco. Return to the oven and bake until hot through and golden brown in parts, 15 to 20 minutes. Use a large spatula to transfer the roll to a cutting board. Slice with a bread knife and serve with guacamole, sour cream, and more pico. ","[Chardonnay, Sauvignon Blanc, Vermentino, Tempranillo]" 53377,"Chorizo, Shrimp and Yellow Rice 1 1/2 cups long grain rice, cooked according to package directions (but with the addition of 1/4 teaspoon turmeric or saffron and some butter and salt and pepper) 2 garden cucumbers, peeled, seeded and cut into 1/2-inch half moons Orange zest 2 links of chorizo, cut into 1/4-inch rounds 12 ounces peeled and deveined shrimp cut into 1/2-inch chunks Salt and pepper Red pepper threads Instructions: Start your dinner by making the rice; set the cucumbers in a steamer over water flavored with orange zest. Slowly fry the chorizo slices, turning once, in the olive oil until they render their fat. Add the shrimp and saute over high heat for a minute or until just turning opaque. Center rice on a platter, making a well in the center. Spoon the chorizo and shrimp in the middle and wreath it with steamed cucumber slices. ","[Rioja, Tempranillo, Garnacha, Barbera]" 53378,"Saute of Frutti di Mare 4 pounds mixed frutti di mare (clams, shrimp, mussels and cockles) 4 tablespoons extra virgin olive oil 1 garlic clove, finely chopped 2 tablespoons chopped Italian flat leaf parsley Black pepper Instructions: Thoroughly clean shellfish under cold running water. Discard any that are open or bad smelling. Heat oil in large pan. Briefly fry garlic but do not brown. Add shellfish to pan and cook with lid on. Shake pan so shellfish cooks evenly. Once all shells have opened, stir in parsley and fresh black pepper. Serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 53379,"Bacon Roasted Potatoes 1/2 pound fingerling potatoes 6 slices bacon, minced 2 sprigs fresh rosemary, chopped Salt and freshly ground pepper Instructions: Preheat the oven to 400 degrees F. Wash the potatoes and boil them until just tender, 10 to 15 minutes. Cut in half. Meanwhile, in a pan, cook the bacon until crispy. Drain the potatoes and place them in an oven-safe pan with the bacon, bacon fat, and rosemary sprigs. Season with salt and pepper. Bake in the oven for about 20 to 25 minutes, remember to stir the pan once or twice so that the potatoes are evenly browned and the bacon fat completely coats the potatoes. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 53380,"Strawberry OJ 1 cup frozen strawberries Juice of 6 oranges, plus 2 orange wheels, for garnish Instructions: Add the frozen strawberries and orange juice to the carafe of a blender and blend until smooth. Pour into 2 tall drinking glasses and garnish with an orange wheel. ","[Chardonnay, Sauvignon Blanc, Moscato]" 53381,"Chocolate-Covered Caramel Nut Turtles 1 cup brown sugar 1 cup white sugar 1 cup dark corn syrup 1 cup butter 2 cups evaporated milk, separated 1 teaspoon vanilla 3 cups pecan halves 8 ounces semisweet chocolate, melted Instructions: Combine the sugars, syrup, butter and 1 cup of the evaporated milk, and bring to a boil. Add the other cup of evaporated milk slowly, stirring constantly, and cook until it reaches 255 degrees on a candy thermometer. Add the vanilla and pecans and mix well. Pour into a 9 by 11-inch greased pan and refrigerate. Bring to room temperature, cut into squares then dip in chocolate. If you'd like to make a turtle, spoon dollops of the caramel pecan mixture onto a greased sheet pan, with 5 pecans in each mound (4 legs and head). Refrigerate to set, then dip in chocolate.; ","[Port, Tawny Port, Moscato, Riesling]" 53382,"Delicioso Adobo Grilled Chicken 1 tablespoon lemon pepper 1 tablespoon garlic powder 1 tablespoon onion powder or flakes 1 tablespoon dried oregano 1 tablespoon dried parsley flakes 1 tablespoon achiote powder 1/2 tablespoon ground cumin 1 tablespoon salt 6 boneless skinless chicken breasts Nonstick cooking spray or oil Instructions: Combine all of the ingredients in a small glass jar with an airtight lid and shake to blend. Store in a cool, dry place for up to 2 weeks. Season chicken with the adobo seasoning. Heat a grill pan to medium heat and spray with nonstick cooking spray or drizzle with oil. Place the chicken on the grill pan and cook for 3 to 5 minutes on each side depending on the size of the breasts. When chicken is cooked through, slice 2chicken breasts for the fishy-dillas and reserve the remaining 4 for the chicken salad. Note: This recipe for adobo is a staple seasoning for many of my Latin recipes. You can make a large batch, store it in an airtight container and use it as a flavor enhancer in your favorite dishes. ","[Malbec, Tempranillo, Garnacha, Vermentino]" 53383,"Maple Pear Upside-Down Cake 11 tablespoons butter 3/4 cup maple syrup 1/4 cup packed brown sugar 3 to 4 pears, peeled, cored and thinly sliced 3/4 cup granulated sugar 1 teaspoon vanilla 2 large eggs 1 1/2 cups flour 1 1/2 teaspoons baking powder 1/4 teaspoon salt 1/2 cup milk Instructions: Heat the oven to 350 degrees F. Melt 3 tablespoons butter in a small pan over medium heat; add maple syrup and brown sugar and cook, stirring, until sugar dissolves. Bring to a boil and cook for another 2 minutes; remove from heat and set aside. When the mixture has cooled a bit, pour it into a 9-inch baking pan and arrange pear slices in an overlapping circle on top. With a handheld or standing mixer, beat the remaining 8 tablespoons butter and the granulated sugar until light and fluffy. Add vanilla and eggs, one egg at a time, continuing to mix until smooth. In a separate bowl, combine flour, baking powder, and salt. Add flour mixture to butter mixture in 3 batches, alternating with milk; do not overmix. Carefully spread the batter over pears, using a spatula to make sure it is evenly distributed. Bake until top of cake is golden brown and edges begin to pull away from sides of pan, about 45 to 50 minutes; a toothpick inserted into center should come out clean. Let cake cool for 5 minutes. Run a knife around edge of pan; put a plate on top of cake and carefully flip it so plate is on bottom and pan is on top. Serve warm or at room temperature. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 53384,"Chocolate Croissants 3 cups all-purpose flour, plus more for dusting One 1/4-ounce packet (2 1/4 teaspoons) instant yeast 3 tablespoons sugar
1 1/2 teaspoons kosher salt
2 1/2 sticks softened unsalted butter plus 2 tablespoons room temperature unsalted butter
1 1/4 cups warm milk (about 100 degrees F)
1 large egg 6 ounces semisweet chocolate, or chocolate of your choice Nonstick cooking spray, for the plastic wrap
Instructions: For the croissant dough: In the bowl of your stand mixer, combine the flour, yeast, sugar and salt, then whisk together. Add 2 tablespoons of room temperature butter and beat with the paddle attachment. Mix on low speed until combined and the butter is no longer visible. Add the milk. Mix on low speed until the dough comes together, then switch to the dough hook. Knead on medium-high until the dough comes together into a smooth but still slightly loose ball, about 5 minutes. Remove from the mixer, then pat into a rectangle and wrap in plastic wrap. Let rest in the refrigerator for 1 hour. When the dough is almost done resting, make a rectangle of butter! Smush the remaining 2 1/2 sticks butter together into a rustic rectangle and dust all over with flour. Place it between two pieces of parchment paper (or butter wrappers) and press or roll it into a 6-by-8-inch rectangle. Roll the dough on a floured work surface to about 10 by 20 inches. Lay the butter rectangle in the center and fold one end over the butter. Fold the second end over the top, like folding a letter. This is the first turn. Wrap in plastic and chill 30 minutes. For the chocolate croissants: Unwrap the dough and set one straight edge closest to you. Roll to about 10 by 20 inches and fold the short ends in to meet in the center, then fold closed, like a book. (This is the second turn.) Wrap and chill 30 minutes, then complete another book turn. Wrap and chill for 30 minutes after the third turn. Complete one more book turn. Wrap and chill at least 2 hours or up to overnight. Beat the egg. Unwrap the dough and cut in half. Line 2 baking sheets with parchment paper. Working with half of the dough at a time, roll into a 10-by-14-inch rectangle and trim the edges with a pizza wheel to even it out. Cut into 6 rectangles by cutting it in half vertically, and then in thirds horizontally. Brush the rectangles with the egg wash. Lay a 1/2-ounce chocolate bar in the center of each rectangle, arranging it parallel to the short ends of the rectangle. Fold one end over the chocolate, and then the other end over that, again like a letter. Place seam-side down on one of the prepared baking sheets. Repeat with the remaining dough and chocolate. Spray a piece of plastic wrap with cooking spray and cover the croissants loosely. Let rise at room temperature until light, puffy and increased in size by about half, about 1 1/2 hours. Preheat the oven to 375 degrees F. Brush the croissants generously with the egg wash. Bake, rotating the baking sheets from top to bottom halfway through, until puffed and deep golden, 20 to 25 minutes. Let cool slightly on a rack. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 53385,"Bourbon Peppercorn Glaze 1/4 cup water 2 tablespoons rice wine vinegar 2 tablespoons soy sauce 2 teaspoons orange juice 1/2 teaspoon Sriracha hot chili sauce 1/8 teaspoon fish sauce (optional) 1/2 cup brown sugar, firmly packed 2-3 large cloves garlic, crushed 3 tablespoons bourbon 1 teaspoon coarse ground black pepper 1 tablespoon cornstarch Instructions: Combine the first 10 ingredients in a small sauce pan. Stir mixture and bring to a boil over medium-high heat. Reduce heat to low, and simmer for 5 minutes. Remove crushed garlic cloves with a slotted spoon. In a small dish, combine remaining 1/4 cup of water with the cornstarch and stir until cornstarch is dissolved. Add cornstarch mixture to the Bourbon Peppercorn Glaze while whisking. Continue to stir and bring mixture back to a boil or until thickened. Remove from heat, and serve immediately on your favorite steak. Bourbon Peppercorn Sauce can be kept refrigerated in an air-tight container for up to 5 days. Just reheat to serve! ","[Bourbon, Pinot Noir, Merlot, Cabernet Sauvignon]" 53386,"Brown Butter Banana Muffins 4 ripe bananas 1/3 cup raw agave syrup or honey 1 stick unsalted butter 1 large egg 1 3/4 cups self-rising flour Instructions: Preheat the oven to 375 degrees F. Line a 12-cup muffin tin with paper muffin liners. Peel the bananas and add to a large bowl. Add the agave syrup and mash the bananas with a fork until very liquefied but still a little lumpy. Melt the butter in a small saucepan or skillet over medium heat. Cook, stirring occasionally, until the milk solids have turned a nutty golden brown. To the brown butter, add about 1 cup of the mashed banana mixture and whisk to combine. Cook for a few more minutes until a darker golden color is achieved. Add to the remaining mashed banana mixture and whisk to combine, then whisk in the egg. Fold in the flour, in 2 batches, with a rubber spatula, until just combined; do not over mix. With an ice cream scoop, evenly divide the batter among the muffin tin cups. Bake in the center of the oven until golden brown and the tops spring back when pressed, about 25 minutes. Cool for 5 minutes in the pan, then transfer the muffins to a rack to cool completely. Serve warm or at room temperature. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 53387,"Welsh Rarebit 3 tablespoons unsalted butter 3 tablespoons flour 2/3 cup ale 10 ounces extra sharp Cheddar cheese, grated 1 teaspoon English mustard 1 teaspoon Worcestershire sauce 2 to 3 drops Tabasco pepper sauce 12 English muffin halves, toasted 6 slices bacon, cooked to crispy Chopped parsley, for garnish Instructions: Melt the butter in a saucepan over low heat, add the flour and whisk to make a roux. Cook for 2 to 3 minutes. Whisk in the ale and boil the mixture for 3 minutes while whisking. Reduce heat to low, add the Cheddar cheese, mustard, Worcestershire, and Tabasco pepper sauce, and cook, stirring, until hot but not boiling. Spoon the Cheddar mixture over the toasted muffins, garnish with parsley and serve with crispy bacon. ","[Chardonnay, Riesling, Gewrztraminer, Chenin Blanc]" 53388,"The Wild Plum Cafe's Oxtail Soup 3/4 cup extra-virgin olive oil 3/4 cup all-purpose flour 2 pounds oxtails, rinsed and patted dry
Kosher salt and freshly ground black pepper 1 cup medium-diced celery 1 cup medium-diced onions 8 cloves garlic, smashed
1 cup tomato paste 1 quart beef stock
2 cups good red wine 2 fresh bay leaves
2 sprigs fresh thyme
1 cup medium-diced carrots 1 pound tomatoes, quartered, peeled and seeded Rustic bread, for serving Instructions: Heat 1/2 cup of the oil in a heavy-bottomed soup pot or cast-iron skillet. Place the flour in a shallow bowl. Sprinkle the oxtails with salt and pepper and toss them in the flour. Shake off the excess flour and, working in batches, brown on all sides. Remove to a platter as done. Add a little more oil to the pot if needed and add half the onions and celery. Let cook until beginning to soften, 3 to 4 minutes. Add the garlic and cook 2 minutes more. Add the tomato paste and let simmer for 2 minutes. Add 2 cups of the beef stock, scrape the bottom, stir, and return the oxtails to the pot. Bring to a simmer and add the wine. Simmer on low for 15 minutes. Add the bay leaves, thyme, 1 teaspoon salt, 1/2 cup of the carrots and the remaining 2 cups beef stock, 1/2 cup celery and 1/2 cup onions and stir. Simmer for 30 minutes. Add the remaining 1/2 cup carrots and simmer for 2 hours. Add the tomatoes; simmer until the broth begins to thicken and the meat falls easily away from the bone, 30 to 45 minutes more. Remove the thyme and bay leaves and adjust seasoning to taste. Put two or so oxtails in each bowl and ladle the soup over them. Serve with the bread.
","[Cabernet Sauvignon, Syrah, Barolo, Tempranillo]" 53389,"Chicken Ravioli with Marsala Reduction 1 strip bacon, cut into small pieces 1/2 yellow onion, chopped 2 tablespoons butter 2 tablespoons red wine 1 chicken liver, roughly chopped Kosher salt and freshly ground black pepper 1 1/2 cups cooked and shredded chicken thighs 3 tablespoons grated Parmesan, plus more for serving 3 tablespoons chicken stock 2 teaspoons marsala wine 32 wonton skins 1/2 cup marsala wine 1/2 cup red wine 2 tablespoons brown sugar 1/2 stick butter 1 green onion, sliced in half lengthwise and chopped finely, for garnish Instructions: For the chicken ravioli: In a medium saute pan, cook the bacon until firm but not crisp, about 5 minutes. Add the onions and 1 tablespoon butter, and cook over medium heat until the onions are tender. Add the red wine and chicken liver and cook over medium-low heat until cooked through, 4 to 5 minutes. Season with salt and pepper, and set aside. In a blender or food processor, mix the liver mixture with the shredded chicken, remaining 1 tablespoons butter, Parmesan, chicken stock and marsala until creamy. Season with salt and pepper. Place 1 teaspoon of the filling into each wonton skin, and seal by brushing a little water along the wonton edges and folding diagonally (into a triangle) and gently pinching the wonton skin closed. Work quickly and keep the wontons covered with a damp paper towel to keep from drying out. Place in the freezer until ready to cook so the raviolis will firm up. For the marsala reduction: Heat the marsala, red wine and brown sugar over medium-high heat and let the sauce reduce until it becomes syrupy. Bring a large pot of salted water to a gentle boil. Use a large slotted spoon to place the ravioli into the water and cook 4 to 5 minutes. Work in batches. In a small saute pan, melt the butter and whisk in 3 tablespoons starchy pasta water to blend together. Place the ravioli on the plate and cover with 2 tablespoons of the melted butter sauce, a drizzle of the marsala reduction and sprinkle of Parmesan and green onion. ","[Barolo, Barbaresco, Chianti, Tempranillo]

" 53390,"Roasted Red Pepper and Fresh Herb Frittata 3 tablespoons olive oil 2 teaspoons salt Generous pinch freshly ground black pepper 2 tablespoons chopped fresh parsley leaves 2 tablespoons chopped chives 2 teaspoons chopped fresh basil leaves 2 teaspoons chopped fresh oregano leaves 12 eggs, beaten 1/2 cup sliced roasted red peppers 1/2 cup crumbled goat cheese Fresh basil leaves, for garnish Instructions: Preheat the oven to 350 degrees F. Pour the oil into a 10-inch nonstick skillet and place over medium high heat for 2 minutes. Meanwhile, add the salt, pepper, parsley, chives, basil and oregano to the eggs and beat well. Pour the egg mixture into the hot skillet, reduce the heat to medium and cook about 3 minutes, occasionally pulling the egg away from the sides of the pan. Add the red peppers and goat cheese, remove the skillet from the heat and slide it into top half of the oven. Cook until the center of the frittata is set, about 12 to 15 minutes. Remove from the oven and let cool 10 minutes. Slide the spatula around the edges of the pan, working underneath the frittata a bit. Shake the pan to loosen the bottom and gently slide onto a serving platter. Slice into 12 wedges, garnish with basil leaves and serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 53391,"Grilled Snapper Vera Cruz 4 snapper fillets, 6 ounces each 2 tablespoons olive oil Salt and freshly ground pepper 2 tablespoons olive oil 1 large onion, finely sliced 2 cloves garlic, finely chopped 1/4 cup dry white wine 2 large tomatoes, chopped 1/4 cup green olives, pitted and chopped 2 tablespoons capers, drained 1 serrano pepper, finely chopped 1/2 teaspoon sugar 1 bay leaf Instructions: Brush the fish with olive oil, season with salt and pepper and grill for 2 minutes on each side. Remove and cover. Heat olive oil in a non-corrosive saute pan over medium-high heat, add onions and garlic and cook until soft. Add wine and reduce. Add tomatoes, green olives, capers and pepper, sugar and bay leaf and bring to a boil and cook until thickened. Reduce heat, add grilled fish and cook for 2 minutes. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 53392,"Braised Red Cabbage with Apples 1 head red cabbage, about 2 pounds 2 tablespoons butter 1 onion, sliced 2 Granny Smith Apples, cored, peeled and sliced 1 tablespoon chopped dill, plus more for garnish 2 bay leaves 1/2 cup chicken broth, low sodium 1/3 cup cider vinegar 2 tablespoons sugar Salt and pepper, to taste Instructions: Quarter the cabbage and cut away the core, then cut the quarters into thirds. Rinse in cold water and set aside. In a large stockpot, melt butter over medium heat. Saute the onion and apples for 2 minutes until they begin to soften. Add the chopped dill, bay leaves, cabbage, and broth. Cook for 5 minutes until it begins to wilt. Stir in the vinegar to preserve the red color. Add sugar, salt, and pepper and cook for 20 minutes until the cabbage is soft, stirring occasionally. Garnish with fresh dill before serving. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Gris]" 53393,"Neely's Jerk Chicken 1 bunch scallions, chopped 3 large garlic cloves, chopped 1 habanero cl, chopped 1 lime, juiced 3 tablespoons olive oil, plus more for greasing grill grates 2 tablespoons soy sauce 1 tablespoon packed brown sugar 2 teaspoons ground allspice 1 teaspoon chopped fresh thyme leaves 1/2 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 4 boneless and skinless chicken breasts Kosher salt and freshly ground black pepper Instructions: Blend all of the marinade ingredients together in a food processor until smooth. Put the chicken in a 13 by 9-inch casserole dish and season it with salt and pepper, to taste. Cover the chicken with the jerk marinade and toss to coat. Cover with plastic wrap and refrigerate for at least 2 hours for the flavors to meld. If you have the time, letting the chicken marinate overnight is best. Preheat grill to medium-high heat. Lightly oil the grates to keep the chicken and marinade from sticking. Remove the chicken from the marinade letting the excess drip off and arrange them on the grill. Cover the grill, and grill until the chicken is fully cooked and the jerk marinade has blackened and caramelized in spots, about 5 minutes on each side. Transfer the chicken to a serving platter and serve. ","[Riesling, Jamaican Rum, C?tes du Rh?ne, Vermentino]" 53394,"White Chocolate Raspberry Cheesecake 1 cup slivered almonds 2 cups graham cracker crumbs (7 ounces) 1/2 stick (1/4 cup) unsalted butter, melted 8 ounces fine-quality white chocolate 4 (8-ounce) packages cream cheese, softened 1/2 cup plus 2 tablespoons sugar 4 whole large eggs 2 large egg yolks 2 tablespoons all-purpose flour 1 teaspoon vanilla 2 cups fresh raspberries (11 ounces) Garnish: Fresh raspberries, mint sprigs and raspberry coulis Instructions: Make crust: Finely grind almonds and crumbs in a food processor and add butter, blending until combined. Press over bottom and 2/3 up side of a 10-inch springform pan. Make filling: Preheat oven to 350 degrees F. Melt chocolate in a double boiler or a large metal bowl set over a saucepan of barely simmering water, stirring until smooth, and remove from heat. Beat cream cheese with an electric mixer at medium speed until fluffy, then beat in sugar. Add whole eggs and yolks, 1 at a time, beating well at low speed and scraping down bowl after each addition. Beat in flour and vanilla until just combined, then add melted chocolate in a slow stream, beating until filling is well combined. Arrange berries in 1 layer over crust and pour filling into crust. Bake in middle of oven until cake is set 3 inches from edge but center is still wobbly when pan is gently shaken, 45 to 55 minutes. Run a thin knife around edge of cake to loosen, then cool completely in pan on a rack. (Cake will continue to set as it cools.) Serve at room temperature or chilled. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Moscato]

" 53395,"Spicy Baby Back Ribs 2 cans pop, such as Dr. Pepper 2 cups barbecue sauce
2 cups brown sugar
Two 5-ounce cans chipotle peppers in adobo
2/3 cup brown mustard
2 tablespoons white vinegar
6 cloves garlic, minced
6 racks pork baby back ribs
Instructions: To prepare the marinade, add the pop, barbecue sauce, brown sugar, chipotles, mustard, vinegar and garlic to a medium saucepan. Bring to a gentle boil and cook until reduced and thick, about 20 minutes. Allow to cool completely. Divide into 2 containers and refrigerate one container for later. Brush the remaining container of the marinade all over the ribs on both sides. Wrap each strip of ribs individually in foil and refrigerate for 8 hours to marinate. When you're ready to cook the ribs, preheat the oven to 275 degrees F. Place the ribs, still covered in foil, onto baking sheets and cook for 2 hours. Increase the temperature to 300 degrees F. Open the foil packages and use the other container of marinade to brush another generous layer all over the ribs. Return the ribs to the oven with their foil packages still open and continue cooking for another 30 to 40 minutes, brushing on another layer of marinade as they cook. Remove the ribs when they're fork-tender (keep cooking until they are). Slice and serve! ","[Zinfandel, Syrah, Malbec, Tempranillo]" 53396,"Blueberry-Raspberry Muffins with Streusel Topping 1/4 cup all-purpose flour 2 tablespoons butter, softened 2 tablespoons sugar 2 tablespoons finely chopped walnuts 1 teaspoon finely grated lemon peel 2 cups all-purpose flour 2/3 cup sugar 2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1/4 teaspoon ground cinnamon 2 large eggs 1 stick unsalted butter, melted 1 cup buttermilk 1 tablespoon grated lemon zest 3/4 cup fresh blueberries 3/4 cup fresh raspberries Instructions: Preheat the oven to 400 degrees F. Line a standard 12-cup muffin tin with paper liners. To make the topping, in a medium bowl, mix together the topping ingredients until crumbly. Set aside. In a bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cinnamon. In a large bowl, beat the eggs with the melted butter. Add the buttermilk and lemon zest and whisk to combine. Add the dry ingredients to the wet and stir just to combine. (Batter will still be somewhat lumpy; do not overmix.) Gently fold in the blueberries and raspberries so the berries do not break open and pour into the prepared muffin tin. Crumble the streusel topping over the muffins and bake until golden brown and a toothpick inserted into the center comes out clean, about 20 minutes. Let cool in the tins for 10 minutes, then remove and cool on wire racks. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 53397,"Key Lime Corn 1 cup mayonnaise 2 key limes, juiced Salt Cayenne pepper 4 ears corn, husked 1 stick butter Instructions: Preheat a grill to medium-high. Combine mayonnaise and lime juice in a small bowl. Season, to taste, with salt and cayenne pepper. Grill the corn until it is golden brown, turning often and brushing with butter after each turn. Once the corn is cooked to your liking, brush with the mayonnaise mixture and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Vermentino]" 53398,"Peach Bruschetta 1 French baguette, sliced 1/4 inch thick 1/4 cup olive oil 1 pound large peaches, cut into small dice 2 tablespoons chopped fresh basil
1/4 teaspoon kosher salt
1/4 cup honey
1 teaspoon apple cider vinegar
1 teaspoon hot sauce, plus more as desired
4 ounces goat cheese
Instructions: Preheat the oven to 350 degrees F. Lay the baguette pieces in a single layer on a parchment-lined baking sheet, brush both sides with 3 tablespoons of the olive oil and bake until golden brown, 15 to 18 minutes. In a medium bowl, toss together the peaches, basil, salt and remaining 1 tablespoon olive oil. Whisk together the honey, vinegar and hot sauce in a small bowl, adding more hot sauce to taste. To build the bruschetta, start with a piece of baguette, spread with the goat cheese, spoon on some peaches and top with the hot honey. ","[Chardonnay, Sauvignon Blanc, Riesling, Ros]" 53399,"Spicy Maple Glazed Pork Chops with Apple Ginger Chutney 8 cups chicken stock 6 ounces frozen concentrated Granny Smith apple juice 1/4 cup tightly packed dark brown sugar 8 whole black peppercorns Salt 1 1/2 cups maple syrup 1/4 cup prepared horseradish, drained 2 tablespoons ancho cl powder 1/2 cup ancho cl powder 1/2 cup pasilla cl powder 1/2 cup chopped garlic 1 center cut pork loin (9 bones) 2 tablespoons unsalted butter 1/2 cup coarsely chopped red onion 1 tablespoon minced jalapeno 2 tablespoons finely diced ginger 2 medium oranges, zest removed and finely sliced, flesh cut into segments 2 cups fresh orange juice 1/2 cup red wine vinegar 1/2 cup light brown sugar 2 tablespoons honey 6 medium Granny Smith apples, peeled, cored, halved and thinly sliced 2 tablespoons chopped cilantro 2 tablespoons finely diced red pepper Salt and freshly ground pepper Instructions: Combine the stock, apple juice, sugar and peppercorns in a medium saucepan over high heat and reduce to 3 cups. Season to taste with salt and strain through a fine strainer.Mix all ingredients until well combined. Preheat oven to 400 degrees F. In a small bowl, combine the cl powders and garlic. Season the pork loin to taste with salt and pepper and rub all surfaces with the cl mixture. In a large roasting pan, roast the loin until medium rare, about 40 minutes. When cool enough to handle, cut between the bones into 8 chops. In a heavy ridged grill pan, sear the chops 3 minutes on each side until grill marked. Place on a serving platter and brush with maple glaze. Serve with sauce and chutney on the side. In a large saucepan over medium heat, melt the butter and saute the onion and jalapeno until the onion is translucent. Add the ginger, orange zest, orange juice, vinegar, brown sugar and honey and cook until the sauce is reduced by half and has a glazed appearance. Reduce the heat to low, add two thirds of the apple slices, and cook until the fruit is just tender. Turn off the heat and gently fold in the remaining apples and the orange segments. Pour the chutney into a bowl and allow to cool to room temperature. Mix in the cilantro, red bell pepper and salt and pepper to taste. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 53400,"Juicy Grilled Cheeseburgers Canola oil or nonstick grilling cooking spray, for oiling the grates 1 medium red onion, thinly sliced Kosher salt and freshly ground black pepper 2 tablespoons ketchup
2 tablespoons yellow mustard 4 whole wheat English muffins, split 1 medium ripe tomato, cored and cut into 4 thick slices 1 pound 90-percent lean ground beef
2 ounces 50-percent reduced-fat sharp Cheddar, grated (about 1/2 cup) Pickles, for serving, optional Instructions: Heat a grill to medium-high direct heat and lightly oil the grates using a paper towel soaked in canola oil or nonstick grilling cooking spray.
Spread a 16-inch-long piece of nonstick aluminum foil on a cutting board (or mist a piece of regular aluminum foil with nonstick cooking spray). Top with the onions, 1/4 teaspoon each salt and pepper and 1 tablespoon water. Bring two sides of the foil together, fold over twice to create a seal and then seal the remaining two ends. Put on the grill and cook for 12 minutes, flipping once. The onions should be tender with only a bit of charring. Carefully open the top of the foil to let all the steam out and continue to cook the onions, tossing, until browned and lightly charred, 3 minutes longer. Remove from the heat.
While the onions cook, mix the ketchup and mustard together in a small bowl. Season with pepper and set aside.
Lightly toast the English muffins on the grill and place one top and bottom on each of 4 plates. Spread some of the ketchup sauce on the bottom half of each muffin and top with a slice of tomato.
Divide the beef into 4 patties about 4 inches in diameter and just under 1/2-inch thick. Sprinkle with a total of 1/2 teaspoon salt and 1/4 teaspoon pepper. Place the burgers on the grill. Cook until the edges of the burgers are browning, 3 to 5 minutes, and then flip. Brush the burgers with the remaining ketchup sauce and evenly top with the shredded cheese. Cover the burgers with the grill lid or a large heatproof bowl and continue to cook until the cheese has melted and the burgers are still a bit pink on the inside, about 3 minutes more.
Put one burger on top of the assembled muffin bottom and top with some of the grilled onions and the top of the muffin. Serve with pickles if desired. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Zinfandel]" 53401,"Tortilla Breakfast Bake 1 tablespoon olive oil 1/2 cup sliced mushrooms
1 small yellow onion, sliced thin
1 small green bell pepper, sliced thin
Kosher salt and freshly ground black pepper
1/2 cup spinach
One 12-inch flour tortilla
1 cup shredded Colby Jack cheese
4 large eggs
2 green onions, sliced thin
Hot sauce, for serving Instructions: Preheat the oven to 375 degrees F. Heat the olive oil in a 10-inch cast-iron skillet over medium-high heat. When the oil is hot, add the mushrooms, onions and bell peppers. Cook until slightly charred, 3 to 4 minutes. Season with salt and pepper. Turn off the heat and stir in the spinach. Remove the veggie mix to a plate. Add the tortilla to the skillet, pressing it lightly to touch the bottom. Top the tortilla with two-thirds of the cheese and the reserved veggie mix. Crack the eggs over the top and cover with the remaining cheese. Sprinkle the yolks with salt and pepper. Bake until the cheese has melted and the whites of the eggs have set, 15 to 17 minutes for a runny yolk, 20 to 22 minutes for a firmer yolk. Transfer the tortilla to a cutting board or platter. Top with the green onions and hot sauce. Slice into wedges and serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Tempranillo]" 53402,"Spicy Tabbouleh with Cumin and Bacon Taratour Sauce 1 cup bulghur wheat 1 teaspoon salt 2 cups chopped tomatoes (about 2 large tomatoes) 4 cups finely chopped parsley 16 slices well-cooked bacon, finely chopped 1 tablespoon ground cumin 6 tablespoons lemon juice 6 tablespoons olive oil 1 cup minced scallions Few drops of harissa (a spicy sauce; you may substitute Tabasco) 1 cup tahini 1/2 cup lemon juice 3 garlic cloves, crushed with 1 teaspoon salt Instructions: For the tabbouleh: Place the bulghur wheat in a bowl and cover with water. Stir in the salt and soak for 40 minutes, or until the a bulghur is softened but still a bit crunchy. When ready, drain the water from the bulghur wheat, squeezing out as much moisture as possible with your hands. Place the bulghur wheat in a large bowl and add the tomatoes, the parsley, the bacon and the cumin. Mix well. Add the lemon juice, the olive oil and the harissa. Mix well and taste for seasoning. Cover. Reserve in the refrigerator until ready to serve. Just before serving, moisten with a bit of olive oil. For the taratour sauce: Combine all ingredients in a bowl. Beat in 1/2 cup plus 2 tablespoons cold water in a stream. Wine: 1986 Domaines Ott Bandol Rose ","[Ros, Pinot Grigio, Vermentino, Grenache Blanc]" 53403,"Shrimp, Watercress and Farro Salad 1 cup farro (emmer wheat) Sea salt 1/2 cup extra-virgin olive oil 1 1/2 pounds fresh shrimp, deveined, thoroughly rinsed and patted dry Juice of 1/2 lime Freshly ground black pepper 2 tablespoons chopped fresh mint leaves 1/2 lemon, juiced, seeds removed One 15-ounce can cannellini beans, drained and rinsed well 1 bunch watercress, tough stems removed Instructions: Soak the farro in warm water for about 20 minutes. Drain and rinse well. Pour into a medium saucepan with enough water to cover by 1 inch. Cover the pot and bring to a boil, and then reduce to a simmer. Add a pinch of salt and cook for about 30 minutes. The farro should be soft but have a slight chew to it. Drain to remove excess water, and then transfer to a bowl and toss with 2 tablespoons of the olive oil. Set aside.
Preheat the broiler.
Toss the shrimp with 2 more tablespoons olive oil, some salt, pepper and the lime juice. Spread in an even layer on a baking sheet and broil for 10 minutes, flipping halfway through. Let cool slightly.
Make the salad dressing by combining the remaining 1/4 cup olive oil, the mint, lemon juice and some salt and pepper in a small jar. Cover and shake to combine.
Toss together the farro, beans and watercress in a large bowl with half of the dressing. Season with salt and pepper. To plate, transfer the salad to a large platter and top with the shrimp. Serve with the remaining dressing on the side. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 53404,"Frozen Peach Bellini 1 bottle prosecco 4 ounces peach puree
1 cup diced fresh peaches (about 4 peaches), frozen, plus 6 fresh peach slices 2 ounces cherry liqueur, such as Cherry Heering
Instructions: In a carafe, combine the prosecco and peach puree. Divide the frozen diced peaches and cherry liqueur among 6 Champagne glasses. Top with the prosecco mixture and garnish with fresh peach slices. ","[Prosecco, Moscato, Riesling]" 53405,"Grilled Tomato Kebabs 1 pint cherry tomatoes Good olive oil Kosher salt and freshly ground black pepper Instructions: Heat a charcoal grill with coals. Spread them out in one dense layer and brush the grill with oil. Place the cherry tomatoes on skewers, threading them through the stem of the tomato. Brush the tomatoes with olive oil and sprinkle with salt and pepper. Place the tomato skewers on the grill, turning once, until seared on the outside but still firm inside, about 5 minutes. ","[Vermentino, Pinot Grigio, Sauvignon Blanc, Ros]" 53406,"Marbled Peanut Butter Brownies Crisco? Original No-Stick Cooking Spray 2/3 cup Pillsbury BEST? All Purpose Flour 1/2 tsp. baking powder 1/4 tsp. salt 3/4 cup firmly packed brown sugar 3/4 cup Smucker's? Natural Creamy Peanut Butter, stirred or Jif? Creamy Peanut Butter 1/4 cup butter, softened 2 large eggs 1 tsp. vanilla extract 1/2 cup semi-sweet chocolate chips, melted and cooled Instructions: HEAT oven to 350 degrees F. Spray an 8 x 8-inch baking pan with no-stick cooking spray. COMBINE flour, baking powder and salt in small bowl. COMBINE brown sugar, peanut butter and butter in bowl of electric mixer. Beat until light and creamy. Add eggs and vanilla. Beat until fluffy. Stir in flour mixture just until blended. Spread in prepared pan. DRIZZLE melted chocolate over batter. Using a small, sharp knife, swirl the chocolate into the top of the batter to create a marbled effect. BAKE 30 minutes or until toothpick inserted in center comes out clean. Cool in pan on cooling rack. Cut into 24 bars. ","[Chardonnay, Merlot, Cabernet Sauvignon, Zinfandel]" 53407,"Cabanal Breakfast Burrito 1/4 cup prepared mojo (jarred) 1/4 cup diced Spanish onions 2 tablespoons distilled white vinegar
3 Roma tomatoes
2 red finger chiles, diced
2 cloves garlic
2 tablespoons fresh cilantro leaves
Kosher salt 2 flour tortillas 4 ounces link chorizo, split and seared
2/3 cup cooked hash browns 1/4 cup queso fresco
4 eggs, scrambled
1/2 avocado, sliced 1 tablespoon vegetable oil
Instructions: For the cabanal tomato salsa: Put the mojo, onions, vinegar, tomatoes, chiles and garlic in a medium saucepot over medium-high heat. Cook until the vegetables are soft, 5 to 7 minutes. Set aside to cool for 10 minutes. Pour the mixture into a blender, add the cilantro and pulse until almost smooth. Season with salt if necessary. For the burritos: Lay the tortillas flat on a work surface and layer the following on each tortilla: half of the chorizo, hash browns, queso fresco, eggs and avocado. Fold the bottom of the tortillas over the filling. Fold in both sides and roll. On a heated griddle, add the vegetable oil. Place the burritos on the griddle and sear for about 45 seconds. Flip the burritos and sear on the other side, about 45 seconds. Cut in half and serve on a plate. Or wrap in foil and serve to go. ","[Rioja, Tempranillo, Garnacha, Pinot Noir]" 53408,"Melted Chocolate Ice Cream French Toast 1 cup melted chocolate ice cream 1/4 teaspoon kosher salt 1 large egg 1 tablespoon unsalted butter Four 1 1/2-inch-thick slices challah or brioche Maple syrup, for serving Confectioners' sugar, for dusting Instructions: Whisk the melted ice cream, salt and egg in a shallow bowl. Heat 1/2 tablespoon butter in a nonstick skillet over medium heat. Working in batches, dip 2 slices of bread into the egg mixture and cook in the skillet until golden, 3 to 4 minutes per side; repeat with remaining 1/2 tablespoon butter and 2 slices bread. Serve warm with maple syrup and dust with confectioners' sugar. ","[Chardonnay, Riesling, Moscato, Pinot Grigio]" 53409,"Spiced Apple Cake 2 eggs 1 cup vegetable oil 1/4 cup freshly squeezed orange juice 2 cups white sugar 2 cups all purpose flour 4 teaspoons ground cinnamon 1 teaspoon salt 2 teaspoons baking soda 4 cups Granny Smith apples,peeled, cored and finely chopped (about 4-6 apples) 1 cup walnuts, coarsely chopped 1/4 cup Guava jam 5 ounces cream cheese, room temperature 1 tablespoon fresh lime juice Instructions: Preheat oven to 325. Butter and flour a 10-inch cake pan. Combine dry ingredients and set aside. Whip eggs until frothy, about 3-4 minutes then add oil and orange juice and mix thoroughly. Add dry ingredients and beat with whip at low speed until thoroughly combined. Fold in apples and walnuts and pour into prepared cake pan. Bake at 325 for 1 hour or until firm on top. Cover with aluminum foil if top gets too brown. Cool on rack 5 minutes, then invert onto rack and cool completely. Serve with Guava Cream Cheese topping spread over the top. Mash all ingredients in a bowl with fork until light and fluffy. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 53410,"Hong Dou Tang 1 1/2 cups (about 10 ounces) dried azuki beans (see Cook\u2019s Note), rinsed 3 small pieces (about 3 to 5 grams total) dried tangerine peel (see Cook\u2019s Note) 1/2 teaspoon baking soda 2 tablespoons small white tapioca pearls 5 ounces lump sugar (or 3/4 cup granulated sugar; see Cook\u2019s Note) 1/4 teaspoon kosher salt Instructions: Soak the beans in a medium bowl with enough cold water to cover by about 2 inches, for at least 8 hours or overnight. When the beans are almost ready, soak the dried tangerine peel in a small bowl with enough warm water to cover until softened, about 20 minutes. Using a spoon, scrape off as much of the white pith as possible, then finely chop the peel.
Drain the beans and transfer them to a 5-quart Dutch oven. Add 1 teaspoon of the chopped tangerine peel, the baking soda and 7 cups cold water and bring to a boil. Reduce to a simmer and cook the beans, partially covered and stirring occasionally, until soft, about 1 hour.
Meanwhile, soak the tapioca pearls in a small bowl with enough cold water to cover until softened, about 30 minutes. Drain and set aside.
When the beans are ready, strain out 1/2 cup of the cooked beans and transfer to a small bowl. Mash with a fork or potato masher and then return the mashed beans to the pot. Add the drained tapioca pearls, sugar and salt. Simmer over medium-low heat, stirring occasionally, until the pearls are completely clear and soft, about 15 minutes. Serve hot.
","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 53411,"Pumpkin Soup 2 medium pumpkins (for recipe) 1 large pumpkin (for tureen) 2 cups chicken broth 1 cup water 1/4 cup maple syrup 1 teaspoon cinnamon 1/2 teaspoon nutmeg 1/2 teaspoon salt 1/2 teaspoon ginger 1 cup half and half Toasted pumpkin seeds, optional Instructions: Preheat the oven to 350 degrees. Cut the 2 medium pumpkins in half, scoop out the seeds, and place skin-side down on a baking sheet. Bake for 35 to 45 minutes, or until soft. Scoop out the pumpkin flesh into food processor and puree until smooth. Pour pureed pumpkin into a saucepan and add the chicken broth, water, maple syrup and spices. Bring to a boil, then reduce to a simmer and cook for 30 minutes. Meanwhile, cut the top off the large pumpkin to create the soup tureen. The hole should be wide enough to fit a ladle. Hollow out the seeds, checking for holes and lining with plastic, if necessary. Remove the soup from heat and stir in the half and half. Pour the soup into the pumpkin tureen and serve garnished with toasted pumpkin seeds. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 53412,"Vanilla Pudding 4 1/2 cups whole milk 1 cup sugar 1/3 cup cornstarch Kosher salt 5 large egg yolks, beaten 2 teaspoons vanilla extract Stir-ins (optional), see below for suggestions Instructions: Heat 4 cups of the milk in a large saucepan over medium heat until steaming. Whisk the sugar, cornstarch and 1/2 teaspoon salt in a large bowl. Whisk in the egg yolks and the remaining 1/2 cup milk. Whisk half of the hot milk into the egg mixture until smooth, then gradually whisk the egg-milk mixture into the saucepan. Cook over medium heat, whisking constantly, until the mixture boils. Continue to cook, whisking constantly, until it has thickened to a puddinglike consistency, 3 to 4 minutes. Remove from the heat and stir in the vanilla. Cool slightly, stirring a few times to prevent a skin from forming. Place a piece of plastic wrap directly on top of the pudding and refrigerate until completely cooled and thickened, about 4 hours. Before serving, whisk the pudding vigorously until smooth and creamy. Stir-ins: Cookies and Cream: Crush 20 chocolate wafer cookies, stir some into the pudding and top with the rest. Fresh Berries and Gingersnaps: Fold in 2 cups of fresh, mixed berries and top with about 12 finely crushed gingersnaps. Vanilla-Banana: Fold in 3 sliced bananas. Cover and refrigerate for 1 hour. Fold in 24 crushed vanilla wafer cookies and top with more sliced bananas. Rocky Road: Fold in 1 cup each mini marshmallows and toasted chopped walnuts and 1/2 cup of mini chocolate chips. Sprinkle with more chocolate chips. Peanut Butter* and Jelly (See Cook's Note): Fold in 1 cup quartered red grapes and 1/3 cup each chopped roasted peanuts and peanut butter chips. Top with whole grapes. ","[Chardonnay, Riesling, Moscato, Pinot Grigio]

" 53413,"Glazed Lemon Bundt Cake 3/4 cup vegetable oil, plus more for greasing the pan 3 1/4 cups cake flour, sifted, plus more for dusting the pan (see Cook's Note) 2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon fine salt 2 1/4 cups sugar 4 large eggs 3/4 cup sour cream 2 tablespoons pure vanilla extract Zest and juice of 1 lemon 2 1/2 cups confectioners' sugar 3 to 4 tablespoons freshly squeezed lemon juice Instructions: Preheat the oven to 350 degrees F. Brush a 10-cup Bundt pan with oil and dust with flour, tapping out the excess. Make sure to get in all the creases in the pan. Whisk the flour, baking powder, baking soda and salt together in a medium bowl and set aside. Whisk the sugar and eggs together in a large bowl until well combined and the eggs are pale. Gradually whisk in the oil until smooth and then whisk in the sour cream, vanilla, lemon zest and lemon juice. Add the flour mixture and stir with a wooden spoon just until combined but still a bit lumpy. Pour the batter into the prepared pan. Bake until the cake pulls away from the side of the pan and a wooden skewer inserted near the center comes out clean, about 1 hour. Cool 10 minutes in the pan on a wire rack and then invert onto the rack and cool completely. Whisk the confectioners? sugar and 3 tablespoons juice together in a medium bowl until smooth and thick. Gradually whisk in the remaining tablespoon of juice as needed until the glaze is just thin enough to pour. Drizzle or pour over the cake. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 53414,"Sweet Potato Crostini 1 tablespoon light brown sugar 1 teaspoon kosher salt
1 teaspoon ground black pepper
1/2 teaspoon ground allspice
2 pounds small sweet potatoes (about 5), peeled and sliced into 1/4-inch rounds
Nonstick olive oil spray, for the sweet potatoes 6 ounces spreadable cheese, such as The Laughing Cow Spreadable Cheese Wedges Creamy Swiss Original 3/4 cup toasted chopped pecans
Honey, for drizzling
Instructions: Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper. In a small bowl, combine the brown sugar, salt, pepper and allspice. Spray the sweet potatoes with the nonstick olive oil spray and then sprinkle them with the spice mixture. Spread the sweet potatoes on the prepared baking sheet. Roast until tender, about 25 minutes. Remove to a rack to cool. Top the sweet potato medallions with the spreadable cheese and pecan crumbles. Finish them off with a drizzle of honey. ","[Chardonnay, Riesling, Gewrztraminer, Moscato]" 53415,"White Mac 'n' Cheese 1 pound medium pasta shells 2 tablespoons unrefined coconut oil
2 tablespoons all-purpose flour
2 cups unsweetened almond milk or whole milk
1/2 teaspoon freshly ground white pepper
1/4 teaspoon ground mustard
One 8-ounce block cream cheese, at room temperature 8 ounces sharp white Cheddar, shredded
8 ounces white American cheese, shredded if from a block, otherwise diced
2 tablespoons white wine, optional
Kosher salt
Instructions: Bring a large pot of water to a boil and cook the pasta according to the package directions. Set aside. Melt the coconut oil in a high-sided 10-inch saute pan over medium heat. Stir in the flour and cook until golden brown, about 2 minutes. Slowly whisk in the milk. Reduce to low heat, bring to a simmer and cook until it becomes a thin gravy, about 5 minutes. Add the white pepper and ground mustard and stir to combine. Add the cream cheese and stir until fully incorporated. Stir in the Cheddar, American cheese and wine, if using, and cook until fully incorporated. Taste and add salt as needed. Add the cooked pasta to the cheese sauce and stir to thoroughly combine. Taste again and salt as needed before serving. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 53416,"Chateau Solognot Clarified butter 2 pounds chateaubriand, well trimmed Freshly ground salt, to taste Freshly ground pepper, to taste 1 shallot, finely sliced 3 ounces brandy 1 tablespoon whipping cream 1 teaspoon Dijon mustard 1/2 teaspoon lemon juice 2 tablespoons butter Instructions: Preheat skillet to 400 degrees F. Add enough clarified butter to just coat pan base. Season meat generously with salt and pepper and place into butter to sear on all sides, about 5 minutes per side. Meanwhile, in a saucepan, heat 1 tablespoon clarified butter and add shallot and cook. Add brandy and cream. Lower heat and add mustard and lemon juice. Let sauce slowly reduce. Add fresh butter and strain sauce through fine sieve. Return sauce to clean pan on stove and keep warm. Cut steak in 1/2-inch thick diagonal slices. Skim fat off pan residue and pour residue into sauce and mix in. Serve spooned over meat slices. ","[Bordeaux Blend, Cabernet Sauvignon, Merlot, Pinot Noir]" 53417,"Chicken and Broccoli Stir-Fry 1 pound chicken breast (about 2 breasts), cubed 3 scallions, whites only, thinly sliced on an angle 2 cloves garlic, minced 1-inch piece peeled fresh ginger, minced 1 tablespoon soy sauce 2 tablespoons sugar 1 tablespoon, plus 1 teaspoon cornstarch 1 1/4 teaspoons salt 1 tablespoon dry sherry 1 tablespoon dark sesame oil 3 tablespoons vegetable oil 5 to 6 cups broccoli, trimmed sliced stalks and medium florets (separated) 3/4 to 1 teaspoon red chili flakes, optional 1 tablespoon hoisin sauce Jasmine rice, for serving Instructions: In a medium bowl, toss the chicken with the scallion whites, about half the garlic and ginger, the soy sauce, sugar, 1 teaspoon of the cornstarch, 1 teaspoon of the salt, the sherry, and the sesame oil. Marinate at room temperature for 15 minutes. Mix the remaining cornstarch with 1/3 cup water. Heat a large nonstick skillet over high heat. Add 1 tablespoon of the oil and heat. Add the broccoli stems, and stir-fry for 30 seconds. Add the florets and the remaining garlic, ginger, 2 tablespoons of water, and season with 1/4 teaspoon salt, and pepper. Stir-fry until the broccoli is bright green but still crisp, about 2 minutes. Transfer to a plate. Get the skillet good and hot again, and then heat 2 more tablespoons oil. Add the chicken and chili flakes if using. Stir-fry until the chicken loses its raw color and gets a little brown, about 3 minutes. Add the hoisin sauce, return the broccoli to the pan and toss to heat through. Stir in the reserved cornstarch mixture and bring to a boil to thicken. Add more water if need to thin the sauce, if necessary. Taste and season with salt and pepper, if you like. Mound the stir-fry on a serving platter or divide among 4 plates and garnish with sesame seeds; serve with rice. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Grenache Blanc]

" 53418,"Dried Wild Mushroom Risotto 1-ounce dried porcini 5 1/2 cups mushroom stock, recipe follows, or vegetable stock 1 tablespoon butter, plus 2 tablespoons 2 tablespoons shallots, finely diced 1 1/2 cups aborio rice 1/2 cup dry red wine 3 tablespoons chopped parsley 1/2 cup freshly grated Parmesan Salt and freshly ground pepper, to taste 1/2 to 1-ounce dried porcini, about 1/2 to 1 cup 1 1/2 tablespoons olive oil 1 large onion, chopped 2 carrots, diced 2 celery ribs, diced 1 cup chopped leek greens and leek roots, if available 2 cloves of garlic, roughly chopped 4 sprigs thyme or 1/4 teaspoon dried Bouquet Garni that includes 10 sage leaves 2 teaspoons salt 9 cups water Instructions: Soak the dried mushrooms in 1 cup warm water for 30 minutes, then lift them out and strain the liquid. Finely chop the mushrooms. Add the soaking liquid to the mushroom stock in a large saucepan. Bring to a simmer. Heat the butter in a wide soup pot, add the diced shallots, and cook over medium heat until soft and translucent, 3 to 5 minutes. Add the rice and cook, stirring frequently, for 1 minute. Add the mushrooms and wine and simmer until the wine is absorbed, stirring a few times, then add 2 cups stock, cover and cook at a lively simmer until it's absorbed. Begin adding the stock in 1/2 cup increments, stirring constantly until each addition is absorbed before adding the next. When the rice is cooked, stir in the parsley, cheese, and an additional 1 or 2 tablespoons of butter. Taste for salt and season with pepper. Soak porcini in a bowl of warm water for 30 minutes. Set aside. Heat oil in a soup pot. Add the onion, carrots, and celery. Saute over medium-high heat, stirring occasionally, until the onion is well browned, about 15 minutes. Scrape the bottom of the pan to loosen juices that have collected there. Add porcini, soaking liquid, remaining ingredients and 9 cups of water. Bring to a boil, then lower heat and simmer, partially covered, for 45 minutes. Strain.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 53419,"Linguine with Sun-Dried Tomatoes, Olives, and Lemon 1 pound linguine pasta 1 cup (6 ounces) chopped or julienned sun-dried tomatoes in oil, drained 1 cup (4 ounces) medium green olives, pitted 1 packed cup fresh basil leaves 1 clove garlic, roughly chopped 1/3 cup extra-virgin olive oil Zest and juice of 1 large lemon 3/4 cup grated Parmesan Salt and freshly ground black pepper Instructions: Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, 8 to 10 minutes. Drain and reserve about 1 cup of the pasta water. Place the pasta in a large serving bowl. In a food processor, combine the sun-dried tomatoes, olives, basil, garlic, oil, lemon zest, and lemon juice. Pulse until blended but still chunky. Add the Parmesan cheese to the pasta and toss well. Pour the tomato mixture on top and toss until the pasta is coated. Season with salt and pepper, to taste. ","[Vermentino, Sauvignon Blanc, Pinot Grigio, Chianti]" 53420,"Banana Bucket 2 sticks butter 80 ounces apples peeled, sliced and cored 20 ounces brown sugar 2 tablespoons cinnamon 1 teaspoon nutmeg 6 scoops ice cream, your choice 1 banana 3 toppings Whipped cream
Nuts, your choice Chocolate syrup, recipe follows 1 recipe Wet Walnuts, recipe follows 1 cherry 1 cup sugar 3 tablespoons chocolate powder (recommended: Forbes) 1 cup water 1 cup walnuts Simple syrup: (Combine 1/2 cup water and 1/2 cup sugar and heat until sugar dissolves; cool) Instructions: Melt the butter in a large saucepan. Add the apples and cook until just soft, turning frequently. Turn off heat, add brown sugar, cinnamon and nutmeg. Toss to cover apples. Serve warm over vanilla ice cream. Top with banana, your choice of toppings, whipped cream, nuts, Chocolate syrup, Wet Walnuts, and finish with a cherry. Bring water to boil. Mix sugar and chocolate together and then add water and mix. Put walnuts into a bowl and add simple syrup, to taste. ","[Riesling, Moscato, Gewrztraminer, Brachetto]" 53421,"Spicy Yogurt Sauce 1 cup chopped onions 1 to 2 chiles, minced 2 tablespoons vegetable oil 1 teaspoon ground cumin seeds 1 teaspoon ground coriander seeds 1 large tomato, chopped (about 1 cup) 2 teaspoons unbleached white flour 1 cup plain yogurt Salt to taste Instructions: Saute the onions and chiles in the oil until tender, about 10 minutes. Add the cumin and coriander and saute for a minute, stirring constantly. Stir in the tomato and flour and cook for 2 minutes. Finally, stir in the yogurt. Heat the sauce thoroughly, but do not allow it to boil or the yogurt will curdle. Add salt to taste and serve ","[Rioja, Tempranillo, Garnacha, Pinot Grigio]" 53422,"Grilled Pear Sundae 4 tablespoons unsalted butter 4 tablespoons brown sugar 2 tablespoons apple cider 1/2 teaspoon ground cinnamon 1/4 teaspoon ground ginger Pinch kosher salt 2 pears, stemmed, cored, and sliced lengthwise 1/2 inch thick Ice cream Pecans, for topping Whipped cream, for topping Instructions: Preheat grill to medium. In a small saucepan add butter, brown sugar, apple cider, cinnamon, ginger, and salt. Place onto grill until butter melts. Mix together until well combined. Place pears directly onto grill for 2 to 4 minutes. Turn and cook on the other side. Brush both sides of the pears with the butter mixture to glaze. Immediately take pears off the grill after glazing and place on a plate. Scoop ice cream into 4 serving bowls. Top with pears, pecans and whipped cream. Drizzle the remaining butter mixture on top and serve. ","[Chardonnay, Riesling, Moscato, Sparkling wine]" 53423,"Penne with Vodka Sauce 1 quart Simple Tomato Sauce, recipe follows, or store-bought marinara sauce, blended until smooth 1 cup vodka 1/2 cup heavy cream, at room temperature 1/2 cup grated Parmesan 1 pound penne 1/2 cup extra-virgin olive oil 1 small onion, chopped
2 cloves garlic, chopped
1 stalk celery, chopped
1 carrot, chopped
2 (32-ounce) cans crushed tomatoes
4 to 6 basil leaves
2 dried bay leaves
Sea salt and freshly ground black pepper Sea salt and freshly ground black pepper
4 tablespoons unsalted butter, optional Instructions: Simmer the tomato sauce and vodka in a heavy large skillet over low heat until the mixture reduces by 1/4, stirring often, about 20 minutes. Stir the cream into the tomato and vodka sauce. Simmer over low heat until the sauce is heated through. Stir in the Parmesan cheese until melted and well blended.
Meanwhile, cook the pasta in a large pot of boiling salted water until al dente, tender but still firm to the bite, stirring occasionally, about 8 minutes. Drain the pasta and transfer it to the pan with the sauce, and toss to coat. In a large casserole pot, heat oil over medium-high heat. Add onion and garlic and saute until soft and translucent, about 2 minutes. Add celery and carrot and season with salt and pepper. Saute until all the vegetables are soft, about 5 minutes. Add tomatoes, basil, and bay leaves and reduce the heat to low. Cover the pot and simmer for 1 hour or until thick. Remove bay leaves and taste for seasoning. If sauce tastes too acidic, add unsalted butter, 1 tablespoon at a time, to round out the flavor.
Pour half the tomato sauce into the bowl of a food processor. Process until smooth. Continue with remaining tomato sauce. If not using all the sauce, allow it to cool completely and then pour 1 to 2 cup portions into plastic freezer bags. Freeze for up to 6 months. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 53424,"Fire Island Burst Tomato Pasta with Lemon Herbed Goat Cheese Balls 6 cloves garlic, sliced 1/4 cup extra-virgin olive oil 2 pints cherry tomatoes
Kosher salt
1/2 teaspoon chopped fresh rosemary
1/2 teaspoon chopped fresh thyme
1/4 cup grated Parmesan 1 pound linguini
1 teaspoon finely chopped fresh basil 1 teaspoon finely chopped fresh mint
1/2 teaspoon finely chopped fresh rosemary
1/2 teaspoon finely chopped fresh thyme
1 lemon, zested
4 ounces goat cheese, softened
2 tablespoons chopped fresh basil 1 tablespoon chopped fresh mint
Extra-virgin olive oil, for finishing, optional Instructions: For the pasta: In a large saute pan, saute the garlic in the olive oil until tender and fragrant. Add the cherry tomatoes, season with salt and cook until the tomatoes start to burst. Squash the tomatoes with the back of a spoon. Add the rosemary, thyme and cheese and cook for 3 to 5 minutes. Cook the pasta according to package instructions, reserving the pasta water. Add the cooked pasta to the sauce and toss. Add some salt and extra pasta water if needed. For the goat cheese balls: Add the basil, mint, rosemary, thyme and lemon zest to the goat cheese. Form 9 to 12 small balls. Served the pasta topped with the basil, mint and goat cheese balls. Finish with olive oil if desired. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 53425,"Orange-Cranberry Margarita 1 cup granulated sugar 2 cups fresh cranberries, or frozen, thawed
2 cups superfine sugar
Two 2-inch strips lime zest Two 2-inch strips orange zest 1/2 cup fresh cranberries, or frozen, thawed
2 tablespoons sugar
1 cup silver tequila
1/2 cup freshly squeezed orange juice
Juice of 1 lime
2 tablespoons orange liqueur
Instructions: For the cranberries: Combine the granulated sugar and 1 cup water in a saucepan, and bring to a boil. Cook until the sugar is dissolved. Add the cranberries and weight with a plate to submerge them in the liquid. Cover the pot and refrigerate for at least 8 hours and up to 48 hours. Drain the cranberries, reserving the syrup. (Yields about 1 1/2 cups syrup; store leftover syrup in the refrigerator in an airtight container for up to 1 month.) Put the superfine sugar on a baking sheet, and toss the cranberries in the sugar. Refrigerate the cranberries, uncovered, for 1 hour, then toss again in the sugar. Refrigerate in an airtight container. (Makes about 2 cups.) For the margarita: In a cocktail shaker, muddle the lime and orange zests with the cranberries, 1/4 cup of the cranberry syrup, and the sugar. Add the tequila, orange juice, lime juice and orange liqueur; stir until combined. Fill 4 glasses with ice cubes, and strain some of the margarita mixture over each. Garnish each glass with 6 sugared cranberries. ","[Riesling, Moscato, Sauvignon Blanc, Pinot Grigio]" 53426,"cl Crisp 1 1/2 cups vegetable oil 1/4 cup fermented black beans (see Cook's Note)
1 teaspoon Szechuan peppercorns
8 cardamom pods 5 pieces star anise 4 cinnamon sticks One 4-inch piece fresh ginger, thinly sliced (unpeeled) 1/2 cup gochugaru (Korean red cl flakes; see Cook's Note) 2 tablespoons red pepper flakes 2 tablespoons Kashmiri red cl powder (see Cook's Note) 1 teaspoon sugar 1/2 teaspoon MSG powder (monosodium glutamate)
1/4 cup minced garlic 1/4 cup minced onion Kosher salt Instructions: Heat the oil, black beans, Szechuan peppercorns, cardamom pods, 4 star anise, 3 cinnamon sticks and all but 1 slice of ginger in a large saucepan over medium-low heat until the oil reaches 250 degrees F, about 10 minutes. Remove from the heat and let sit for 5 minutes to infuse. Meanwhile, whisk together the gochugaru, red pepper flakes, Kashmiri red cl powder, sugar, MSG, garlic, onion remaining star anise, cinnamon sticks, ginger slice and 1 teaspoon salt in a medium heat-proof bowl.
Strain the spiced oil through a fine mesh sieve into the dry cl mixture and stir to combine. (Discard the oil-soaked whole spices.) Let sit at room temperature for at least 1 hour and up to 24 hours. The flavor will develop and intensify as it sits. Serve when completely cool.
Refrigerate in an airtight container for up to 1 month. ","[Syrah, Tempranillo, Barbera, Grenache Blanc]" 53427,"Sliced Heirloom Tomato Stack with Mozzarella Cheese 4 vine ripened tomatoes Gray sea salt and freshly ground black pepper 1 (4-ounce) ball fresh mozzarella 1/2 cup extra-virgin olive oil, to drizzle Instructions: Cut the bottom of the tomatoes enough so that they will stand. Slice the tomatoes into 1/2-inch thick slices (about 2 or 3), leaving the stem on top. Season the slices with salt and pepper, to taste. For each tomato, top the bottom slice with some of the cheese. Repeat with the remaining slices, and build the tomato to its original form, finishing with the top. Top with a drizzle of olive oil, if desired. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 53428,"Hot Cocoa Cake Roll Cooking spray 6 large eggs, separated, at room temperature 1/4 teaspoon cream of tartar 3/4 cup granulated sugar 1/4 cup vegetable oil 1/4 cup whole milk 1 teaspoon pure vanilla extract 1/2 teaspoon instant espresso powder 3/4 cup all-purpose flour 1/4 cup unsweetened Dutch-process cocoa powder, plus more for dusting 1/2 teaspoon baking powder 1/4 teaspoon salt 1 1/2 sticks (12 tablespoons) unsalted butter, at room temperature Pinch of salt 1 3/4 cups marshmallow cream 1/2 teaspoon pure vanilla extract 1/2 cup confectioners' sugar 2 tablespoons whole milk 6 ounces semisweet chocolate, chopped 1/2 cup heavy cream Instructions: Make the cake: Preheat the oven to 375 degrees F. Coat an 11-by-17-inch rimmed baking sheet or jelly roll pan with cooking spray; line the bottom with parchment paper and spray the parchment. Beat the egg whites and cream of tartar with a mixer on medium speed until soft peaks form, 3 minutes. Gradually beat in 1/4 cup granulated sugar. Increase the speed to medium high; beat until stiff peaks form, 3 to 4 minutes. Whisk the egg yolks with the remaining 1/2 cup granulated sugar, the oil, milk, vanilla and espresso powder in a large bowl. Sift the flour, cocoa powder, baking powder and salt into a medium bowl; whisk into the yolk mixture until smooth. Stir one-third of the egg whites into the batter with a rubber spatula, then gently fold in the remaining whites in two batches. Spread the batter in the prepared pan; bake until the cake springs back when gently pressed, 10 to 12 minutes. Let cool 5 minutes. Generously sift cocoa powder over the top of the warm cake and loosen the edges with a knife; lay a clean kitchen towel (not terry cloth) over the cake. Place another baking sheet over the towel and flip the cake with the baking sheets to invert it onto the towel. Remove the top baking sheet and parchment, then dust the cake with cocoa powder. Starting at a short end, roll up the cake and the towel together into a spiral. Transfer seam-side down to a rack and let cool completely. Meanwhile, make the filling: Beat the butter and salt in a large bowl with a mixer on medium speed until creamy, 2 minutes. Add 1 1/2 cups marshmallow cream and the vanilla; increase the speed to medium high and beat until fluffy, 2 minutes. Reduce the speed to low. Beat in the confectioners' sugar, then the milk, then increase the speed to medium and beat until thick and spreadable. Gently unroll the cake. Spread the filling over the cake about 1/4 inch from the edges; reroll (without the towel). Trim the ends with a serrated knife, then transfer to a rack set on a baking sheet. Make the glaze: Microwave the chocolate with the heavy cream in a microwave-safe bowl, stirring every 30 seconds, until smooth. Pour over the cake; spread to coat. Transfer to a platter and refrigerate 15 minutes. Microwave the remaining 1/4 cup marshmallow cream in a microwave-safe bowl, stirring every 5 seconds, until loose. Drizzle over the cake. ","[Chardonnay, Pinot Grigio, Riesling, Sparkling wine]" 53429,"Individual Turkey Meatloaves Nonstick cooking spray 1 medium carrot 1 large garlic clove 1 1/2 pounds ground turkey 3/4 cup panko breadcrumbs 2 tablespoons chopped fresh flat-leaf parsley 1 teaspoon chopped fresh thyme leaves 1/2 teaspoon smoked paprika 2 large eggs 1 scallion, chopped Kosher salt and freshly ground black pepper 1/2 cup chili sauce 2 teaspoons dark brown sugar Instructions: Preheat the oven to 375 degrees F. Line a rimmed baking sheet with aluminum foil and coat with cooking spray. Grate the carrot and garlic on the small holes of a box grater into a large bowl. Add the ground turkey, breadcrumbs, parsley, thyme, paprika, eggs, scallions, 1 teaspoon salt and 1/2 teaspoon pepper. Mix with your hands until just combined. Divide the mixture into 6 even portions and form each into a small loaf shape on the prepared baking sheet. Mix the chili sauce and brown sugar in a small bowl and brush over the loaves. Bake until just cooked through, 20 to 25 minutes.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Tempranillo]" 53430,"Black Cat Cocktail 4 ounces cold cola 4 ounces cranberry juice
2 ounces cherry brandy
2 ounces vodka
1/2 teaspoon syrup from Luxardo cherries, plus cherries, for garnish
Instructions: Fill 2 glasses with ice. Add the cola, cranberry juice, cherry brandy, vodka and cherry syrup to a shaker. Stir vigorously. Pour into the glasses. Garnish with the cherries and serve immediately. ","[Vodka, Cherry Brandy, Cranberry Juice]" 53431,"Matambre 2 (2-pound) flank steaks 1/2 cup red wine vinegar 1 teaspoon finely chopped garlic 1 teaspoon chopped fresh thyme 1/2 pound fresh spinach, washed and drained 8 carrots, peeled, cut into 2-inch pieces cooked in boiling salted water 4 hard boiled eggs, cut into quarters lengthwise 1 large red onion, sliced into rings 1/4 cup chopped fresh Italian parsley Salt and pepper 3 cups beef stock 1 to 3 cups cold water Instructions: Butterfly the steaks by slicing them horizontally from 1 long side to within 1/2-inch of the opposite side. Pound the steaks between plastic wrap to flatten them further. Trim off all the sinew and fat. Lay 1 steak cut side up on a jelly-roll pan. Sprinkle the steaks with the vinegar, garlic, and thyme. Cover and marinate, refrigerated, for 3 hours. Preheat oven to 375 degrees F. Lay the steaks end to end, in the direction of the grain of the meat, so that they overlap. Pound the overlapping area to join them securely. Spread the spinach leaves evenly over the meat and arrange the carrots across the grain of the meat in parallel rows about 3 inches apart. Place the eggs between the carrots. Scatter the onion rings over the meat, sprinkle with parsley, salt, and pepper. Carefully roll the matambre with the grain, jelly roll style, into a thick long cylinder. Tie with butcher's twine at 1-inch intervals. Place the matambre in a large casserole or roasting pan along with the beef stock. Add enough cold water to come a third of the way up the roll. Cover tightly and bake 1 hour. Serve warm or chilled, sliced into 2-inch thick slices. ","[Chardonnay, Pinot Grigio, Gavi, Vermentino]" 53432,"Red Wine Braised Short Ribs 4 English cut beef short ribs, trimmed (roughly 8 ounces each) Kosher salt and freshly cracked black pepper 3 tablespoons unsalted butter, divided 1 bottle full bodied red wine, such as Cabernet 4 cups low-sodium vegetable stock 4 cloves garlic, peeled and smashed Instructions: Preheat oven to 325 degrees F. Pat ribs dry with paper towels and season with salt and pepper on all sides. Heat 2 tablespoons of butter in a large Dutch oven over medium-high heat. Add the ribs and brown on all sides. Transfer the ribs to a plate, then add the garlic and stir until softened but not brown, about 1 minute. Carefully pour in the wine, bring to a boil and cook until reduced to about 1 cup. Add the ribs and any juices they have released back to the pot along with the stock. Reduce the heat and bring to a simmer, then cover the pot and transfer it to the oven, to braise, until the meat easily falls off the bone, about 3 hours. Transfer the ribs to a plate and tent with foil to keep warm. Strain the braising liquid through a fine mesh sieve into a saucepan set over medium-high heat. Simmer the liquid, skimming fat as necessary, until thickened, about 10 minutes. Remove from the heat and whisk in the remaining 1 tablespoon of butter. Taste for seasoning and adjust, if necessary. Transfer the ribs and sauce to a serving dish and serve. ","[Cabernet Sauvignon, Merlot, Syrah, Malbec]" 53433,"Make-Ahead Thanksgiving Turkey 1 bunch fresh thyme 1 bunch fresh rosemary One 18-pound turkey, cut into 2 boneless breasts, 2 legs and 2 thighs (both bone-in) by your butcher 2 sticks (1 cup) salted butter, cut into cubes 2 tablespoons olive oil 1 teaspoon kosher salt 1 teaspoon freshly ground black pepper 1 cup chicken broth Instructions: The day before serving, preheat the oven to 350 degrees F. Put the thyme and rosemary on the bottom of a baking sheet. Put the turkey pieces on top, dot with the cubed butter, drizzle with the olive oil and sprinkle with the salt and pepper. Roast, basting from time to time and checking for doneness every 15 minutes after 1 hour of cooking, until the meat reaches 165 degrees F, about 1 1/2 hours. Let rest, covered in foil, for 45 minutes. Carve the breasts and thighs into slices (keep the legs whole), then arrange on a fresh baking sheet. Cover and refrigerate. On the day of serving: let the turkey come to room temperature. Preheat the oven to 350 degrees F. Drizzle the chicken broth over the turkey, cover again with foil and roast until it registers 165 degrees F, about 1 hour.
","[Chardonnay, Cabernet Sauvignon, Merlot, Pinot Noir]" 53434,"Cast Iron Veggies with Mango Pickle 1/4 cup mango pickle in oil 1/2 head yellow cauliflower, cut into steaks
1/2 head red cabbage, shredded
1/4 cup golden raisins, plumped in hot water
1 ear grilled corn, kernels cut off Instructions: Drain the oil from the mango pickle into two cast-iron skillets. Turn the heat on high under the skillets. When hot, sear the cauliflower in one skillet and cook the cabbage in the other. Cook both until fork tender. When the cabbage is almost finished, add three-quarters of the mango pickle and continue cooking a few more minutes. Add half the raisins. When the cauliflower is finished, toss in the remaining mango pickle, corn and remaining raisins. Put the cabbage in a bowl and top with the cauliflower. ","[Chardonnay, Sauvignon Blanc, Vermentino, Tempranillo]" 53435,"Teppenyaki Scallops Soybean oil 1 medium zucchini, thinly sliced on the bias 1/2 white onion, thinly sliced 1/2 cup julienned butternut squash 3 scallions, cut on an extreme bias, whites and greens separated 1 teaspoon grated ginger 1 bird's eye cl, thinly sliced 4 tablespoons soy sauce, divided 2 tablespoons rice wine vinegar 1/2 cup shelled and cooked edamame 1 large or 2 small matsutake mushrooms, cut into quarters 1 clove garlic, smashed and finely chopped 4 jumbo dry diver sea scallops 2 tablespoons sake Instructions: Put a large skillet or a wok over medium-high heat and brush it with a little oil. When the pan is hot, add the zucchini slices in 1 layer and cook until they are lightly browned, about 1 minute. Turn them over and cook for another minute. Remove them to a plate. Brush the pan with some more oil and add the onions, squash, scallion whites, ginger, and cl pepper. Give them a good stir and cook until they begin to soften, about 3 to 4 minutes. Add 2 tablespoons of soy sauce and 1 tablespoon rice wine vinegar. Add the edamame, cook for another minute. Remove them to another plate. Brush the pan with some more oil and add the mushrooms and garlic. Cook until the mushrooms start to release their juices and add 1 tablespoon of soy sauce. Cook until most of the liquid has evaporated and remove them to a plate. Carefully wipe out the pan and brush it with some more oil. Add the scallops and cook them until they are nicely browned on both sides, about 1 to 2 minutes per side. Add the sake and cover the pan to steam the scallops and cook them through, about another 2 to 3 minutes. To serve: Divide the zucchini and lay them across each of 2 plates in a neat diagonal row. Divide the squash edamame mixture into 2 even, neat piles on the zucchini. Cut the scallops in half horizontally to make 2 even rounds. Lean the scallops seared sides up on the pile of the squash edamame mixture. Top each pile with a piece of mushroom. Garnish with the scallion greens and drizzle with the remaining soy sauce and rice wine vinegar. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Sparkling Shiraz]

" 53436,"Fastest-Ever Enchiladas 1 (14-ounce) can diced tomatoes with chiles, drained 2 scallions, light green and white parts only, finely chopped 1 jalapeno, seeded, deveined, and finely chopped 1/2 cup finely chopped cilantro leaves 1 lime, juiced Pinch salt 1 rotisserie chicken, meat removed and shredded (skin and bones discarded) 2 cups grated Cheddar 1 cup sour cream 1/2 small red onion, finely chopped Salt and freshly ground black pepper 6 (8-inch) flour tortillas Instructions: To prepare the salsa: Combine the tomatoes, scallions, jalapeno, cilantro, and lime juice in a mixing bowl. Add a healthy pinch of salt and set aside at room temperature until ready to cook the enchiladas. Preheat your oven to 350 degrees F. Spray a 9 by 13-inch baking dish with nonstick cooking spray. To prepare the enchiladas: Place the shredded chicken in a large bowl. Add half of the grated cheese, sour cream, and onion; season with salt and pepper. Mix well to combine. Place the tortillas on your work surface. Spoon about 1 cup of the chicken mixture across the center of each tortilla. Roll them up to close and place, seam side down, in the prepared baking dish. Pour the salsa over the tortillas. Cover with aluminum foil and bake until heated through, about 40 minutes. Remove the foil and sprinkle the enchiladas with the remaining 1 cup of grated cheese. Return the baking dish to the oven until the cheese is melted and edges of the tortillas are just beginning to get crisp, 5 to 8 minutes. Serve hot. ","[Chardonnay, Sauvignon Blanc, Vermentino, Tempranillo]" 53437,"Gianduja Caramel \Mud
1,000 grams heavy cream 160 grams invert sugar or corn syrup 310 grams glucose
260 grams sugar
1 vanilla bean, split and seeds scraped 1,200 grams Gianduja chocolate 120 grams butter
Serving suggestions: graham cracker crumbles, chocolate sandwich cookie crumbles or other cookie crumbles Instructions: In a small pot set over medium-low heat, add the cream and the invert sugar and cook until warmed through, then set aside. In a small pot set over medium-high heat, add 110 grams water, the glucose and sugar and bring to a light caramel, a candy thermometer will read 356 degrees F (180 degrees C). Add the vanilla bean and seeds. Stir in the cream mixture slowly and carefully, as the caramel will bubble and rise. Place the Gianduja chocolate in a medium bowl and pour the hot cream mixture over the top, using a whisk to blend together. Remove the vanilla bean, then add the butter and use an immersion blender to emulsify. Cover the surface of the caramel with plastic wrap to prevent it from drying out. When cool, pour the caramel into shot glasses and top with cookie crumbles, then serve. ","[Chardonnay, Port, Tawny Port, Madeira]" 53438,"Kickin' Buffalo Cheese Bites 3 oz. KRAFT Colby & Monterey Jack Cheese, cut into 12 slices 1/2 cup finely chopped cooked chicken breast 2 Tbsp. hot pepper sauce for Buffalo wings 24 RITZ Crackers 2 Tbsp. KRAFT ROKA Blue Cheese Dressing Instructions: CUT cheese slices diagonally in half. Toss chicken with sauce. Top crackers with cheese and chicken mixture; place 6 on microwaveable plate. MICROWAVE on HIGH 10 to 15 sec. or until cheese begins to melt. Repeat with remaining topped crackers. DRIZZLE with dressing. Serve warm. Special Extra: If your guests like their Buffalo chicken \inferno style,\ top each appetizer with an extra dash of hot pepper sauce before serving. nutritional information per serving: 80 Calories, 5g Total Fat, 2G Saturated Fat, 10 mg Cholesterol, 140 mg Sodium, 4g Carbohydrate, 0g Dietary Fiber, 1g Sugars, 4g Protein ","[Chardonnay, Sauvignon Blanc, Zinfandel, Malbec]" 53439,"Grace Potter's Macaroni and Cabot Cheddar Cupcakes Nonstick cooking spray 1 (14-ounce) box multigrain elbow macaroni 1 tablespoon olive oil 3 cloves garlic, minced 1 small Spanish onion, diced 2 cups whole milk, divided 1/2 cup King Arthur Unbleached All-Purpose Flour 6 ounces Cabot? Seriously Sharp Cheddar, grated (about 1? cups) 4 ounces Gruyere cheese, grated (about 1 cup) 2 ounces Cabot? Hot Habanero Cheddar (about 1/2 cup) 1 large egg 1/2 cup half-and-half 2 ounces Parmigiano Reggiano, finely grated, divided 1 tablespoon truffle oil, or to taste 2 teaspoons coarse kosher salt, or to taste 2/3 cups fine dry cornbread stuffing mix or coarse dry bread crumbs*

• Grace likes the hearty texture of Pepperidge Farm Corn Bread Stuffing because it gives the cupcakes extra crunch! http://www.pepperidgefarm.com/ProductDetail.aspx?catID=770&prdID=120630 Instructions: 1.Preheat oven to 400F. Coat eighteen cups of two 12-cup muffin tins with cooking spray. 2.In large pot of boiling salted water, cook elbows according to package directions until al dente. Drain, rinse and return to pot. 3.Meanwhile heat oil in large skillet, preferable cast iron, over medium heat. Add garlic and onion and cook, stirring often, until softened and just starting to brown, 2 to 4 minutes. 4.Stir in 1 cup of milk and heat until milk is just starting to steam but is not bubbling. Remove from heat and sprinkle flour over milk; stir until smooth. Gradually whisk in remaining 1 cup milk; continue whisking, scraping along edges of skillet, until smooth, 1 to 2 minutes. 5.Return skillet to low heat and cook, stirring often, until mixture bubbles and thickens, 2 to 3 minutes. Stir in both cheddars and gruyere cheese. 6.Pour cheese sauce over macaroni, stirring to coat. Stir in half of Parmesan, truffle oil and salt. Allow mixture to cool for 5 minutes. 7.In small bowl, beat egg and half-and-half; stir into macaroni mixture. 8.Divide mixture among eighteen prepared muffin tins. Top each \cupcake\ with stuffing or breadcrumbs and remaining Parmesan. 9.Bake for 18 to 20 minutes or until golden brown on top and heated through. Let cool for about 15 minutes before serving. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 53440,"Pumpkin Banana Bread Nonstick cooking spray 4 cups all-purpose flour (see Cook\u2019s Note)
2 teaspoons baking soda
2 teaspoons pumpkin pie spice
1 teaspoon baking powder
1 teaspoon kosher salt
4 very ripe bananas
4 large eggs
2 cups sugar
One 15-ounce can pure pumpkin puree (about 1 1/2 cups)
1 cup vegetable oil
1/2 cup sour cream
2 teaspoons pure vanilla extract
6 tablespoons raw pepitas
Instructions: Preheat an oven to 350 degrees F. Line two 9 by 5-inch loaf pans with parchment paper, leaving a 2-inch overhang on the longer sides, then spray with nonstick cooking spray. Whisk together the flour, baking soda, pumpkin pie spice, baking powder and salt in a medium bowl until combined. Mash the bananas in a large bowl with a potato masher or fork until smooth, then whisk in the eggs, sugar, pumpkin puree, oil, sour cream and vanilla until smooth and combined. Add the flour mixture to the banana mixture, then stir the batter together with a rubber spatula until just combined (it\u2019s ok if there are a couple small lumps).
Divide the batter evenly between the two prepared loaf pans, smoothing out the top with a spatula. Top each loaf with 3 tablespoons of pepitas. Bake in the center of the oven until a toothpick inserted in the center of each loaf comes out clean and each loaf reaches an internal temperature of 200 to 205 degrees F, 60 to 75 minutes.
Let cool in the pans for 15 minutes, then use the parchment paper overhang to remove each loaf from the pan. Let cool completely on a wire rack, about 1 1/2 hours.
","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 53441,"Witch's Hat Cupcakes 1 1/2 cups all-purpose flour 2 1/2 teaspoons baking powder
Pinch fine salt
2 sticks unsalted butter, at room temperature
1 cup granulated sugar
1 vanilla bean, split lengthwise
3 large eggs
3 tablespoons milk
5 1/2 to 6 cups confectioners' sugar 4 sticks (1 pound) unsalted butter, at room temperature
1 teaspoon pure vanilla extract
Purple sugar candy balls Purple and green food coloring
12 chocolate wafer cookies
Green sour candy belts, cut to fit around the base of the cones
12 chocolate cookie ice-cream cones
Mini yellow candy-coated chocolates
Instructions: For the cupcakes: Preheat the oven to 350 degrees F. Line a cupcake pan with paper liners. Whisk the flour, baking powder and salt together in a medium bowl. In a mixer fitted with the paddle attachment, beat the butter and granulated sugar together on medium-high speed until light and fluffy, 1 to 2 minutes. Scrape in the seeds of the vanilla bean and mix to combine. Add the eggs one a time, beating well in between each addition and scraping down the sides of the bowl. Turn the speed to medium and add half of the flour mixture, the milk and then the remainder of the flour mixture, beating in between additions. Do not overmix. Scoop the batter into the lined cupcake pan, using an ice-cream scoop and filling each cup about two-thirds of the way. Bake, rotating the pan halfway through, until the cupcakes are golden and a tester inserted into the center of a cupcake comes out clean, about 20 minutes. Remove the pan to a rack, cool 5 minutes, and then remove the cupcakes to the rack to cool completely. For the buttercream frosting: Sift the confectioners' sugar into a medium bowl. In a stand mixer fitted with the paddle attachment, beat the butter on medium-high speed until smooth and light, about 1 minute. Add 5 1/2 cups of the confectioners' sugar and mix on low to combine. Add the vanilla, increase the speed to high and beat until light and fluffy, about 1 to 2 minutes. (Add up to 1/2 cup more confectioners' sugar, depending on how stiff you want the frosting.) For the decoration: Use a cupcake corer to hollow out the center of each cupcake saving the tops, then fill with a candy ball. Slice the top off of the plug you removed from the cupcake and place back in the hole to seal in the candy ball. Use a couple of drops of purple food coloring to dye three-quarters of your frosting. Fill a pastry bag fitted with a large star tip with the frosting. Dye the remaining frosting with green food coloring and add to a small pastry bag or resealable plastic bag with just a tiny bit of the tip snipped off. Pipe a swirl of purple frosting to cover the top of each cupcake. Place a chocolate wafer cookie on top of each. Using a dab of frosting, wrap the candy belt around the edge of the ice-cream cone. Attach the cone upside-down on top of the cookie, using a bit of frosting to form a hat. Use another dab of frosting to attach the candy-coated chocolates in front for a buckle. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 53442,"Green Herb Dip 6 ounces reduced fat fresh goat cheese 1 tablespoon plain nonfat yogurt 2 teaspoons olive oil 1/3 cup chopped fresh parsley leaves 2 teaspoons chopped fresh thyme leaves 2 teaspoons chopped fresh mint leaves Salt Pepper Celery stalks or other raw vegetables for dipping Instructions: Put the cheese, yogurt, and oil into a food processor and blend until smooth. Stir in the herbs, season with salt and pepper, and chill in the refrigerator for at least 1 hour. Serve chilled with vegetables for dipping. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 53443,"Artichoke and Feta Quiche 1 3/4 cups all-purpose flour, plus more for dusting (see Cook's Note) 1 tablespoon sugar 1/2 teaspoon fine salt 12 tablespoons (1 1/2 sticks) chilled unsalted butter, diced and kept very cold 4 teaspoons cider or white vinegar 1/3 cup ice water, plus more as needed 1/2 cup thinly sliced shallots 1 cup chopped thawed frozen artichoke hearts 1 cup crumbled feta 1 1/4 cups half-and-half 2 tablespoons chopped fresh flat-leaf parsley 3 large eggs Kosher salt and freshly ground black pepper Instructions: Pulse together the flour, sugar and salt in a food processor fitted with a metal blade. Add about a third of the chilled butter cubes and process until the butter is absorbed. Add the remaining butter and pulse until the butter is the size of peas. Pulse in the vinegar. Then add the ice water, pulsing quickly a few times to combine. Squeeze some dough between your fingers--it should just hold its shape without feeling wet. If it is crumbly, add more ice water a tablespoon at a time. (Pulse quickly, do not overwork or the dough will be tough.0 Wrap the dough loosely in a large piece of plastic wrap, then firmly press and flatten the dough into a thin round. Refrigerate for 1 hour. Lightly flour a work surface, then roll the dough into an 11- to 12-inch round, about 1/8 inch thick. Center the dough in a 9-inch pie plate, with an even overhang all around. Fold the edges and flute or crimp. Chill for at least 30 minutes. Preheat the oven to 375 degrees F. Press a piece of foil over the chilled crust, then fill with pie weights, raw beans or rice. Bake to set the crust, about 20 minutes. Remove the foil and weights and bake until the crust is light brown, 5 to 10 minutes more. Let cool slightly before adding the filling. Sprinkle the shallots evenly into the crust. Combine the artichoke hearts with the feta and sprinkle it in an even layer over the shallots. Whisk together the half-and-half, parsley, eggs, 1/2 teaspoon salt and 1/4 teaspoon pepper in a small bowl. Pour the custard over the filling. Lower the oven temperature to 350 degrees F and bake until set, 35 to 50 minutes. Let cool at least 30 minutes before serving warm or at room temperature. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 53444,"Sopa Seca Roasted Tomato-cl de Arbol Salsa: 1 pound plum tomatoes (about 4) 3 to 6 chiles de arbol, depending on how spicy you like it 2 tablespoons olive oil 1 medium white onion, chopped 4 garlic cloves, crushed 1/2 cup chopped fresh cilantro 1 teaspoon salt 1/2 teaspoon freshly ground black pepper Sopa Seca: 1/4 cup canola oil 1 cup small shaped pasta such as melon seeds, orzo, or alphabets 1/2 cup Roasted Tomato-cl de Arbol Salsa 2 cups chicken stock (low-sodium store-bought is fine) 1 tablespoon chopped fresh cilantro A handful of shredded cotija or queso fresco (preferably the Cacique brand, or pecorino, Parmesan, or lightly salty feta Instructions: Heat the oil in a Dutch oven or medium pot over medium-high heat until it ripples. Add the pasta and cook, stirring constantly, until the pasta is golden, about 3 minutes. Scoop out and discard 2 tablespoons of the oil. Add the Roasted Tomato-cl Arbol Salsa and cook for 2 minutes, stirring the whole time. Pour in the chicken stock and let the liquid come to a simmer. Cover the pot and cook, stirring once in a while, until the liquid is absorbed and the pasta is tender, about 20 minutes. Divide the pasta between two bowls and garnish with the cilantro and cheese. ","[Rioja, Tempranillo, Garnacha, Barbera]" 53445,"Quick-Fix Chicken Chili Mole 1 tablespoon vegetable oil 5 teaspoons Pre-Chopped Garlic, recipe follows 1 large onion, chopped 2 red bell peppers, seeded and diced 3 canned jalapeno peppers, diced 1 packet chili seasoning 1/4 teaspoon ground cinnamon 1 (28-ounce) can diced tomatoes 1 (5-ounce) can pinto beans, drained 2 cups shredded rotisserie chicken 1 bottle beer 2 ounces unsweetened chocolate, shaved 2 scallions, chopped, for garnish Cheddar, for garnish 1 head garlic, peeled Olive oil, to cover Instructions: In a large Dutch oven, heat the olive oil over medium heat. Add the garlic and onion and saute for 5 minutes. Add red bell peppers and jalapenos and saute for 5 more minutes, until soft. Stir in chili seasoning packet and cinnamon and cook until spices are fragrant. Add tomatoes, pinto beans, shredded chicken, and beer. Bring to a boil, reduce heat to low and simmer 10 minutes. Stir in chocolate just before serving. Garnish with grated Cheddar and chopped scallions, if desired. Place the garlic cloves in the bowl of a food processor. Pulse until the garlic is finely minced. Spoon the minced garlic into a jar and pour over enough oil to cover the garlic. Seal well and store in the refrigerator for up to 1 week. ","[Malbec, Zinfandel, Tempranillo, Barbera]" 53446,"Il Diavolo Pizza 1 packet active dry yeast 1 cup warm water 3 cups flour, plus more for dusting 1 teaspoon salt Olive oil 1 tablespoon extra-virgin olive oil 3 cloves garlic, minced One 28-ounce can crushed tomatoes 1 tablespoon fresh basil (or 1 teaspoon dried basil) 1 teaspoon crushed red pepper 1 teaspoon salt 1 tablespoon dried ground bhut jolokia (ghost) peppers 1 tablespoon dried ground habanero pepper 1 tablespoon dried ground jalapeno pepper 1 tablespoon dried ground red savina pepper 8 ounces shredded mozzarella Fresh sliced habanero peppers Fresh sliced jalapeno peppers Instructions: For the crust: In a small bowl, combine the yeast with the warm water. Let sit until it foams. In the bowl of a stand mixer fitted with the paddle attachment, combine the yeast mixture with the flour and salt. Mix until a smooth dough forms. The dough should be soft, not sticky (if it's sticky add more flour). Take the dough out of the mixing bowl, lay it on a flat surface and cover with a damp towel. Let the dough rest like this for at least 1 hour. After 1 hour, divide the dough into 2 pieces. Roll each piece into a ball and place on a flat surface. Cover each ball with a small amount of olive oil, cover with plastic wrap and let sit at room temperature for another 30 minutes. Transfer the dough to a flat surface covered with flour. Stretch each of the dough balls into a 12-inch round pizza crust. For the sauce: In a large saucepan, combine the olive oil and garlic. Heat on medium heat until the garlic is fragrant. Add the crushed tomatoes, basil, crushed red pepper and salt. Stir together and let simmer for at least 30 minutes. Take the sauce off the stove and let cool completely. Once the sauce is cool, add all the dried ground peppers. (Yes, that is a lot of heat!!) For the topping: Preheat a pizza stone in the oven to 450 degrees F. Cover each pizza crust with 1/2 cup of sauce. Top each pizza with 4 ounces mozzarella. Cover the cheese with fresh sliced habanero and jalapeno peppers to taste. For more intense heat, pile them on! Bake for 8 to 10 minutes. Strap on your seatbelt and enjoy! ","[Sangiovese, Barbera, Tempranillo, Zinfandel]" 53447,"Crepes 2 large eggs 3/4 cup milk 1/2 cup water 1 cup flour 3 tablespoons melted butter Butter, for coating the pan Instructions: In a blender, combine all of the ingredients and pulse for 10 seconds. Place the crepe batter in the refrigerator for 1 hour. This allows the bubbles to subside so the crepes will be less likely to tear during cooking. The batter will keep for up to 48 hours. Heat a small non-stick pan. Add butter to coat. Pour 1 ounce of batter into the center of the pan and swirl to spread evenly. Cook for 30 seconds and flip. Cook for another 10 seconds and remove to the cutting board. Lay them out flat so they can cool. Continue until all batter is gone. After they have cooled you can stack them and store in sealable plastic bags in the refrigerator for several days or in the freezer for up to two months. When using frozen crepes, thaw on a rack before gently peeling apart. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 53448,"The Proper Scrambled Eggs 3 large eggs plus 1 egg yolk 2 tablespoons unsalted butter, cut into 1/4-inch cubes and frozen
Kosher salt and freshly cracked black pepper
1 tablespoon sour cream
1 tablespoon chopped chives, optional
Instructions: Beat the eggs with the egg yolk in a bowl until smooth and evenly yellow. Put the beaten eggs in a small saucepot with the butter. Cook over medium heat, stirring the entire time with a spatula. The eggs should begin to thicken; transferring them on and off the heat will allow you to control the temperature, creating soft creamy eggs. When the eggs start to become thick and soupy, season with salt and pepper. Return to the heat and cook until desired doneness is achieved; if you'd like them cooked more, simply apply more heat. Mix in the sour cream and garnish with chives if using. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 53449,"Roasted Vegetable Chili with Cornbread Biscuits 1 head cauliflower, cut into small florets 1 poblano cl pepper, seeded and diced 4 scallions, roughly chopped, plus more for topping 3 tablespoons vegetable oil 1 tablespoon chili powder 1/2 teaspoon ground cumin Kosher salt 3/4 cup cornmeal 1/2 cup all-purpose flour 2 teaspoons baking powder 1 tablespoon packed light brown sugar 4 tablespoons cold unsalted butter, cubed 2/3 cup cold buttermilk 2/3 cup shredded sharp cheddar cheese 1 15-ounce can black beans, undrained 1 8-ounce can tomato sauce 1 1/4 cups frozen fire-roasted corn, thawed 1 1/2 cups low-sodium vegetable broth Instructions: Preheat the broiler. Toss the cauliflower, poblano and scallions with the vegetable oil, chili powder, cumin and 1/2 teaspoon salt on a rimmed baking sheet; spread in a single layer. Broil until the vegetables are browned around the edges, 7 to 10 minutes. Meanwhile, make the biscuits: Whisk the cornmeal, flour, baking powder, brown sugar and 3/4 teaspoon salt in a medium bowl. Work the butter into the cornmeal mixture with your fingers until crumbly. Stir in the buttermilk and 1/3 cup cheese with a fork until combined. Remove the baking sheet from the broiler and preheat the oven to 475 degrees F. Add the beans and their liquid, the tomato sauce, corn, vegetable broth and 1/2 teaspoon salt to the roasted vegetables and gently stir. Spoon the biscuit dough on top in 12 mounds, about 1 1/2 inches apart. Sprinkle the biscuits with the remaining 1/3 cup cheese. Bake until the chili starts bubbling and the biscuits are golden and cooked through, 25 to 30 minutes. Sprinkle with scallions. ","[Syrah, Zinfandel, Tempranillo, Garnacha]

" 53450,"The Best Spaghetti and Meatballs 1 cup panko 1/2 cup grated Parmesan, plus more for serving
1/4 cup finely chopped flat-leaf parsley
1 teaspoon fennel seeds
1/2 teaspoon plus a pinch crushed red pepper flakes
1 3/4 teaspoons dried oregano
Kosher salt and freshly ground black pepper
1 cup heavy cream
1 pound ground chuck
1/2 pound ground pork
1/2 pound ground veal
2 tablespoons olive oil, plus more for your hands
1/2 large onion, chopped
2 cloves garlic, finely grated
1 tablespoon tomato paste
1/2 cup dry white wine
One 28-ounce can whole peeled tomatoes
2 large sprigs basil
1 pound spaghetti
Instructions: Whisk together the panko, Parmesan, parsley, fennel seeds, 1/2 teaspoon red pepper flakes, 1 1/2 teaspoons of the oregano, 1 tablespoon salt and 1 teaspoon black pepper in a medium bowl until combined. Stir in the cream. Combine the beef, pork and veal in a large bowl. Pull the ground meat apart with two forks as if you were shredding pulled pork, breaking up the clumps and incorporating the meat without compacting it until thoroughly mixed and no clumps remain. Add the panko mixture to the meat and use the same pulling technique to mix until all the ingredients are evenly incorporated.
Lightly oil your hands. Scoop out portions of the meat mixture with a 1/4-cup measuring cup or large ice cream scoop; roll the meat gently between your hands into balls. Arrange the balls on a rimmed baking sheet.
Heat 2 tablespoons olive oil in a 12-inch nonstick skillet over medium-high heat. Add half the meatballs and cook, turning and rolling occasionally, until they are browned on all sides, about 5 minutes total; remove to a plate. The meatballs will not be cooked through; they will finish cooking in the sauce. Repeat with the remaining meatballs.
Reduce the heat to medium, add the onion and garlic and season with salt and pepper. Cook, stirring occasionally, until the onion is tender, 6 to 8 minutes. Add the tomato paste, the remaining 1/2 teaspoon oregano and a pinch of red pepper flakes. Cook, stirring occasionally, until the tomato paste is brick red, about 1 minute. Stir in the wine, scraping any browned bits from the bottom of the pan, and cook until the liquid is almost completely evaporated, about 3 minutes.
Add the tomatoes and basil to the sauce, smashing and breaking up the tomatoes into bite-size pieces with a wooden spoon. Bring the sauce just to a boil, and then add the meatballs with any accumulated juices. Cover the pan, reduce the heat to low and simmer until the meatballs are cooked through, about 30 minutes.
Meanwhile, bring a large pot of salted water to a boil over high heat. Cook the spaghetti according to the package directions. Drain well.
Transfer the meatballs to a plate. Discard the basil and season with salt.
Add the pasta to the sauce. Gently stir until the sauce coats the pasta. Transfer the spaghetti to a serving platter and top with the meatballs. Sprinkle with Parmesan before serving. ","[Chianti, Barolo, Dolcetto, Valpolicella]" 53451,"Summer Berry Pudding 6 cups assorted summer fruit (like blueberries, strawberries, raspberries, and blackberries) plus more for garnish, well-rinsed and drained, and fresh or frozen cranberries, thawed 1 cup sugar (add more sugar if using cranberries or red or black currants) 1 loaf homemade-style, sliced white bread, crusts removed 1 pint heavy cream, for garnish 2 tablespoons brown sugar, for garnish Instructions: In a large saucepan, add the fruit (reserving a few berries for garnish). Add the sugar and cook until the fruit is starting to release some liquid, is tender and beginning to burst, but still holds its shape, about 5 minutes. Line a large 6-cup pudding bowl with plastic wrap, allowing lots of overhang. Remove the crusts from 10 to 12 slices of bread. Press the bread slices briefly in the juices at the top of the berries in the pot then lay them into the bowl, juice-side down, ensuring there are no spaces. Use smaller pieces to overlap or close gaps in spaces, as needed. Remove the berries from the heat, and cool slightly. Using a slotted spoon, spoon the fruit into the bread-lined bowl, and top with a final layer of bread and spoon a bit more of the juices over the top to color the top layer of bread evenly. Reserve the remaining cooking juices for serving. Cover with the plastic wrap and place a plate over the top. Add a large heavy can or a 2-pound weight to the plate and let sit at least 8 hours, or overnight, refrigerated. On serving, whip the cream until soft peaks just begin to form. Add the sugar and whip until almost stiff. Gently invert the bowl onto a large serving dish, shaking it lightly to loosen. Peel the plastic wrap off, and spoon the reserved juice all over, to soak any bits of bread that still look white. Serve with a bowl of whipped cream on the side, or cut individual wedges, and add a dollop of cream and a berry or two for garnish. ","[Chardonnay, Riesling, Moscato, Vinho Verde]

" 53452,"Chicken Baked in Cornflake Crumbs Cooking spray
2 to 3 shakes hot sauce, such as Tabasco, optional 1 cup buttermilk, well shaken 4 cups cornflake crumbs 8 assorted chicken pieces, skin on Salt and pepper Instructions: Preheat the oven to 350 degrees F. Line a cookie sheet with aluminum foil and spray the foil with cooking spray.
Shake the hot sauce into the buttermilk and pour into a shallow dish. Place the cornflake crumbs in another shallow dish. Dip each piece of chicken in the buttermilk, and then roll it in the crumbs. Place the coated chicken pieces on the cookie sheet and sprinkle with salt and pepper.
Bake the chicken until the crust is golden brown and the meat is no longer pink at the bone, about 1 hour. Check this with the point of a sharp knife. Remove the pieces from the pan and serve while the chicken is warm. ","[Chardonnay, Sauvignon Blanc, Riesling, Chenin Blanc]" 53453,"Pasta Alla Ladd 2 tablespoons olive oil 1/2 large onion, diced
2 cloves garlic, minced
2 pounds ground beef
1 generous teaspoon ground thyme
Red pepper flakes, to taste
Salt and freshly ground black pepper Two 14-ounce cans whole tomatoes
1 1/2 to 2 pounds rigatoni
1/4 to 1/2 cup freshly grated Parmesan, plus more for serving Instructions: Heat the olive oil in a large skillet or pot over medium-low heat. Add the onions and cook until starting to turn translucent, a couple of minutes. Add the garlic and stir, cooking 1 minute, making sure not to brown the garlic. Add the ground beef and cook until brown. Drain off most of the excess fat. Add the ground thyme, red pepper flakes and some salt and pepper. Stir to combine. Dump in the canned tomatoes with their juices. Stir, reduce the heat to low and cover the pot. Cook for 30 minutes, stirring a couple of times. Uncover the pot and cook an additional 30 minutes. Cook the rigatoni according to the package directions--don't overcook! Drain and place individual portions into bowls. Stir 1/4 to 1/2 cup grated Parmesan into the sauce. Check and adjust the seasonings. Ladle the sauce over the cooked pasta, top with more Parmesan and serve with extra Parmesan for sprinkling. ","[Barolo, Barbaresco, Chianti, Montepulciano]" 53454,"Crispy Tofu and Delicata Squash Sheet Pan Dinner One 14-ounce block firm tofu packed in water, drained Kosher salt 1 small delicata squash, cut in half lengthwise, seeds removed, cut into 1/2-inch-thick moons 1 tablespoon honey 1/4 teaspoon chili powder Extra-virgin olive oil 1/3 cup cornstarch 1 large egg Freshly ground black pepper 1 cup panko breadcrumbs One 10-ounce package frozen spinach, thawed and squeezed to remove extra moisture 1 tablespoon toasted sesame oil 1 teaspoon toasted white sesame seeds Store-bought dipping sauce such as soy sauce, hoisin, or teriyaki Instructions: Preheat the oven to 400 degrees F and line a rimmed baking sheet with parchment paper. Turn up four edges of a large piece of foil to make a rectangular baking tray (about 12 by 3 inches) for the spinach; set aside. Halve the block of tofu crosswise, halve each piece crosswise, then halve each piece again, for a total of 8 pieces 3 1/2 inches long by 1 3/4 inches wide by 1/2 inch thick. Lay the tofu slices on 2 paper towels, and blot dry with 2 more, gently squeezing out as much moisture as possible. Sprinkle the tofu evenly with 1/2 teaspoon salt and set aside. Spread the squash slices in an even layer on one side of the baking sheet. In a small bowl, whisk together the honey and 1 tablespoon of olive oil and drizzle it evenly over the squash (heat in the microwave for a few seconds if mixture is not pourable). Sprinkle with the chili powder and 1/4 teaspoon salt, and toss to coat.
Put the cornstarch on a plate. Crack the egg into a shallow bowl, add 1 teaspoon salt and a few grinds of pepper and whisk until combined. Put the panko, 1 teaspoon salt and a few grinds of pepper in another shallow bowl. Line up the tofu, cornstarch, eggs, panko and the prepared baking sheet. Working with 1 to 2 pieces of tofu at a time, coat them in the cornstarch, shaking off any excess, dip in the egg to coat, dredge in the panko, pressing the panko gently into the surface of the tofu, then evenly space the breaded tofu on the other side of the baking sheet, leaving an empty space in the center. Roast until the squash begins to soften, about 10 minutes, then turn the squash pieces over. Continue roasting until the panko is crisp and lightly browned at the edges, and the squash is beginning to caramelize, about 15 minutes more. Remove the pan from the oven and lay the prepared foil tray in the center. Spread the spinach onto the tray and toss with the sesame oil, 1 teaspoon salt, 1/4 teaspoon pepper and the sesame seeds. Return the pan to the oven and cook until the spinach has warmed through, the squash is completely tender and caramelized in spots, and the tofu is lightly browned and crunchy, about 5 minutes more. Divide between two plates and serve with your favorite dipping sauce. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 53455,"Jingle Bell Cookie Pizza 1 roll (16.5 oz) Pillsbury? refrigerated chocolate chip cookies 1 1/2 cups miniature marshmallows 1/2 cup red and green candy-coated chocolate candies 1/2 cup hot fudge topping, heated, if desired Instructions:

1. Heat oven to 350 degrees F. Grease 12-inch pizza pan with shortening, or spray with cooking spray. In pan, break up cookie dough into pieces and press out dough evenly in bottom of pan to form crust. Bake 12 to 17 minutes or until light golden brown.
2. Sprinkle marshmallows and candies evenly over crust. Bake 2 to 3 minutes longer or until marshmallows are puffed. Drizzle hot fudge topping over top. Cool completely, about 1 hour. Cut into wedges to serve. Use candy-coated chocolate candies in all colors for a festive New Year's party cookie! For taste variations, add 1/4 cup semi-sweet chocolate chips, butterscotch chips or peanut butter chips after drizzling with hot fudge. ","[Chardonnay, Riesling, Moscato, Sparkling wine]" 53456,"Cherry and Peach Galette 2 tablespoons unsalted butter 2 sheets frozen puff pastry, thawed (one 17-to-18-ounce package) 3 tablespoons all-purpose flour, plus more for dusting 1 large egg 1/2 cup sugar 1/4 teaspoon ground allspice 2 teaspoons vanilla extract 1/2 teaspoon finely grated lemon zest 2 teaspoons fresh lemon juice 2 1/2 cups cherries (about 1 pound), pitted and halved 2 ripe peaches, peeled, pitted and cut into 1/2-inch-thick wedges Instructions: Position a rack in the lower third of the oven and preheat to 450 degrees F. Butter a baking sheet with 1 tablespoon butter. Unfold 1 sheet puff pastry on a floured surface. Beat the egg with 1 tablespoon water and brush over the dough. Unfold the other sheet of puff pastry and lay it on top; press the sheets together with a rolling pin, then roll out into a 14-inch square. Transfer to the prepared baking sheet and refrigerate until firm, about 30 minutes. (Refrigerate the leftover egg wash for brushing the galette.) Combine the sugar, allspice, vanilla, lemon zest and lemon juice in a large bowl; transfer 2 tablespoons of the mixture to a small bowl and set aside for sprinkling. Add the cherries, peaches and 3 tablespoons flour to the remaining sugar mixture and toss. Trim the edges of the pastry with a pizza wheel or sharp knife to make a 12-inch round. Spoon the cherry mixture in the center, leaving a 2-inch border. Cut the remaining 1 tablespoon butter into small pieces and scatter on top. Fold in the pastry edges over the filling, pleating as needed. Bake the galette until puffed and golden, about 20 minutes. Reduce the oven temperature to 350 degrees F. Remove the galette from the oven, brush the crust with the reserved egg wash and sprinkle with the reserved sugar mixture. Return the galette to the oven and bake until the juices thicken and the pastry is cooked through, 30 to 45 more minutes (depending on the juiciness of the cherries). Transfer to a rack and let cool at least 10 minutes so the filling sets. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 53457,"Chocolate-Hazelnut Fondue 1 1/2 cups heavy cream 1/2 cup chocolate-hazelnut spread
   One 12-ounce bag semisweet chocolate chips, such as Guittard 55-percent
   1/2 cup hazelnut liqueur, such as Frangelico
   Serving suggestions: strawberries, biscotti, banana pieces and pound cake squares, for dipping
   Instructions: Bring the heavy cream to a simmer over medium heat in a small saucepan. Place the hazelnut spread and chocolate chips in a heatproof bowl. Pour the heavy cream over the chocolate and allow to sit for 30 seconds. Whisk together until smooth. Add the liqueur and continue to whisk until incorporated. Serve with an assortment of fruit and cookies for dipping. ","[Chardonnay, Riesling, Moscato, Port]" 53458,"Beer-Spiked Brownies with Pecan Icing Cooking spray 1 12-ounce bottle brown ale 2 sticks unsalted butter 1 4-ounce bar semisweet chocolate, chopped 2 cups granulated sugar 4 large eggs 1 1/2 cups all-purpose flour 1/3 cup unsweetened cocoa powder 1/2 teaspoon salt 1 cup semisweet chocolate chips 1/4 cup plus 2 tablespoons brown ale Pinch of granulated sugar 1 stick unsalted butter 1 cup finely chopped pecans Pinch of salt 2 tablespoons unsweetened cocoa powder 2 cups confectioners' sugar Instructions: Make the brownies: Preheat the oven to 350 degrees F. Line a 9-by-13-inch baking dish with foil, leaving a 2-inch overhang on the two short ends; coat with cooking spray. Bring the beer to a simmer in a large saucepan over medium heat and cook until reduced to about 1/3 cup, about 15 minutes. Pour into a bowl and set aside. Wipe out the saucepan and add the butter and chopped chocolate. Cook over medium-low heat, stirring, until smooth. Remove from the heat and let cool slightly, about 5 minutes. Add the granulated sugar and eggs and stir until glossy and smooth. Stir in the reduced beer. Add the flour, cocoa powder and salt and stir until no lumps remain. Stir in the chocolate chips.
   Pour the batter into the prepared pan. Bake until a toothpick inserted into the middle comes out clean, 30 to 35 minutes. Transfer the pan to a rack. Meanwhile, make the glaze: Mix 2 tablespoons beer with the granulated sugar in a small bowl until the sugar is dissolved; spoon or brush over the warm brownies and set aside. Make the icing: Combine the butter, all but 2 tablespoons pecans and the salt in a medium saucepan over medium heat. Cook, stirring, until the butter is melted and the nuts are lightly toasted, about 5 minutes. Add the cocoa powder and stir until smooth. Remove from the heat and add the confectioners' sugar in two batches, alternating with the remaining 1/4 cup beer. Stir until smooth, then pour over the warm brownies and gently spread. Sprinkle with the remaining 2 tablespoons pecans. Let cool completely. Lift the brownies out of the pan using the foil overhang and cut into pieces. ","[Chardonnay, Pinot Grigio, Riesling, Sparkling wine]

" 53459,"Big Bash Maple Manhattan One 750-milliliter bottle rye whiskey, such as Knob Creek 6 ounces pure maple syrup 6 ounces dry vermouth 1 tablespoon bitters Maraschino cherries, for garnish Instructions: In a pitcher, combine the whiskey, syrup, vermouth, bitters and 6 ounces water and stir to combine. Leave the drink in the pitcher, or transfer it to resealable containers and store in the freezer until ready to thaw and serve. Serve it up garnished with cherries. ","[Rye Whiskey, Vermouth]" 53460,"Cornbread Chicken Pot Pie 1 (3 1/2 pound) chicken 5 cups water 1 onion 2 ribs celery, chopped 2 bay leaves 1 sprig fresh thyme 6 peppercorns 2 tablespoons unsalted butter 1/2 cup chopped onions 1/2 cup chopped celery 2 cup chicken stock or canned broth 1 cup milk 6 teaspoons all-purpose flour 1 (10-ounce) package frozen mixed vegetables, thawed and drained 1 tablespoon chopped fresh parsley 1 teaspoon salt 1/4 teaspoon ground black pepper 1 1/4 cup yellow cornmeal 1 cup all-purpose flour 2 1/2 teaspoons baking powder 1 teaspoon sugar 1 teaspoon salt 1/4 teaspoon chili powder 1 cup milk 2 large eggs 1/4 cup vegetable oil or melted butter Instructions: Rinse chicken with cold water, and pat dry with paper towels. Place it in a large pot and add the water, onion, celery, bay leaves, thyme, and peppercorns. Bring to a boil, reduce the heat, cover, and simmer for 1 to 1 1/4 hours or until the chicken is cooked through. Transfer the chicken to a large plate and let it cool slightly. Then remove all the meat from the carcass, discarding the skin and bones. Set the meat aside. Strain the stock and reserve 2 cups; place on low heat to keep it hot. Next, prepare the sauce; Melt the butter in a large saucepan. Over medium high heat add the chopped onions and celery and saute until softened. Stir in the stock and the milk. In a separate bowl mix flour with 1/2 cup water and gradually whisk into liquid in saucepan. Cook over medium heat for 4 to 5 minutes, until the sauce is thickened. Stir in the drained vegetables, parsley, salt and pepper and chicken meat. Pour into a 3-quart baking dish and set aside. Preheat the oven to 375 degrees. Stir together the cornmeal, flour, baking powder, sugar, salt, and chili powder in a large bowl. In a medium bowl, whisk the milk, eggs, and oil together. Stir the mixture into the dry ingredients until just combined. Spoon the batter over the chicken mixture. Bake for 50 minutes to 1 hour, or until the cornbread is well risen and a toothpick inserted in the center of it comes out clean. Let stand for 10 minutes before serving.; ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 53461,"Cioppino 1/4 cup extra-virgin olive oil 1 medium onion, finely chopped 1 large green bell pepper, seeded and chopped 8 garlic cloves, thinly sliced 2 bay leaves 1 tablespoon dried oregano 1 cup white wine 2 cups water 1 cup clam juice 2 (28-ounce) cans crushed tomatoes Kosher salt and freshly ground black pepper 1 pound mild white flaky fish, cut into 2 to 3-inch pieces 1 pound mussels, cleaned and beards removed 8 ounces medium shrimp, peeled and deveined 18 to 24 littleneck clams 1 small bunch flat-leaf parsley, finely chopped, for garnish Instructions: Heat oil in large pot over medium-high heat. Add the onion and bell pepper and cook until beginning to soften, 3 to 5 minutes. Add garlic, bay leaves, oregano, white wine, water, clam juice, and tomatoes. Bring to a boil, reduce heat to medium, and simmer for 5 minutes. Season with salt and pepper, to taste. Add the fish, mussels, shrimp and clams, in that order. Let cook, covered and undisturbed, until the clams and mussels have opened and the shrimp and fish are cooked through, 5 to 7 minutes. Remove the lid and garnish with chopped parsley. Spoon into bowls and serve immediately while hot. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 53462,"Mississippi Mud Pie 4 ounces unsweetened chocolate 1/2 pound unsalted butter, soft 2 cups sugar 4 whole eggs 1/2 teaspoon salt 1 teaspoon vanilla extract 1 cup flour 1 cup pecan pieces Hershey's syrup 2 cups whole milk 3 cups heavy cream 1 1/4 cups sugar 4 whole eggs 1/2 teaspoon vanilla 1/4 cup coffee reduction (4 cups reduced to 1/4 cup) 2 cups heavy whipping cream 1 cup confectioners' sugar 2 teaspoons chocolate liqueur Instructions: CHOCOLATE PECAN BROWNIE: Melt chocolate and let cool. Whip butter and add sugar, eggs, salt and vanilla extract. Mix well. Add melted chocolate and flour and mix well. Fold in pecans. Pour into greased 8 by 11 by 2-inch pan and bake in a preheated 375 degree F oven for approximately 30 minutes. Turn out onto flat surface and cool. COFFEE ICE CREAM: Scald milk and cream. Add sugar and dissolve. In a separate bowl, beat eggs, vanilla and coffee reduction. Slowly add milk mixture to eggs, whipping continuously. Return to heat and cook for about 15 minutes over low heat, or until mixture coats a spoon. Stir constantly. Let cool overnight and freeze in ice cream freezer. WHIPPED CREAM: Whip together in chilled mixing bowl until stiff. Top brownie with ice cream and freeze until set. Top with whipping cream and freeze. Cut into 6 to 8 equal portions and top with warm Hershey's syrup. Garnish with pecan pieces. ","[Chardonnay, Cabernet Sauvignon, Merlot, Pinot Grigio]

" 53463,"Old Fashioned Mashed Potatoes 20 large Idaho potatoes, peeled and diced 4 cups (2 pounds or 8 sticks) unsalted butter 1 quart heavy cream Salt and freshly ground black pepper 1 cup chives, chopped Instructions: In a large saucepan boil the potatoes until fork tender, drain all the liquid and return to saucepan. Smash together with a potato masher removing all the lumps. Add the butter and heavy cream, a little at a time, until you reach the required consistency. Add salt and pepper, to taste, and serve garnished with chopped chives. Note: Just before finishing you could add any other flavorings desired! ","[Chardonnay, Riesling, Pinot Grigio, Sparkling wine]" 53464,"Grilled Bananas and Apricots with Walnut Cookies and Caramel Rum Sauce 3/4 cup all-purpose flour 1/3 cup cake flour 1/2 cup granulated sugar 1/2 teaspoon cinnamon 1/4 teaspoon salt 2 ounces walnuts, ground in food processor 1 stick unsalted cold butter, cut into 1/2-inch cubes 1 large egg yolk 1 tablespoon cold water 1/4 pound unsalted butter 1/3 cup granulated sugar 1/2 teaspoon cinnamon Pinch salt and pepper 12 baby bananas, peeled and halved 12 apricots, pitted and halved 2 cups granulated sugar 1/2 cup water 3 tablespoons butter 1 cup heavy cream 1/4 cup dark rum Instructions: Preheat oven to 350 degrees F. Put all dry ingredients in a food processor, including walnuts and pulse until combined. Whisk together the egg yolk and water in a small bowl. Add the butter to the dry ingredients and cut the butter into the mixture by pulsing. Add the yolk and water and pulse until the dough just comes together. Remove dough to a flat surface and gently knead until it comes together into a cohesive mass. Wrap and chill in the refrigerator for at least 30 minutes. Roll the dough out on a lightly floured surface to 1/8-inch thickness. Cut the dough into 4-inch circles. Transfer the circles to a baking sheet and bake until lightly browned, about 12 to15 minutes. Let cool on a baking rack. Melt the butter in a small saucepan on top of the grill. Add the sugar, cinnamon and salt and pepper and stir until the sugar is dissolved. Sprinkle fruit with salt and pepper. Grill the fruit on both sides, brushing with the butter mixture, until just cooked through. Remove the fruit to a platter. Combine sugar and water. Cook over medium heat until sugar caramelizes to a dark golden brown. Slowly add the butter, then cream and whisk until smooth. Strain the sauce into a bowl and whisk in the rum. Keep warm. Arrange grilled fruit on top of the cookies. Drizzle with the sauce and serve with vanilla ice cream or freshly whipped cream. ","[Chardonnay, Riesling, Pinot Grigio, Gavi]

" 53465,"Baked General Tso's Chicken Nonstick cooking spray, for the rack and chicken 1 cup all-purpose flour
2 tablespoons soy sauce
3 large eggs
2 cups panko breadcrumbs
1 pound boneless, skinless chicken breast, cut into 1- to 2-inch cubes
3/4 cup low-sodium chicken broth 3 tablespoons hoisin sauce
2 tablespoons rice wine vinegar
2 tablespoons soy sauce
2 teaspoons sriracha
2 teaspoons cornstarch
2 teaspoons sesame oil
1 teaspoon grated ginger
Pinch red pepper flakes
2 cloves garlic, finely minced Cooked white or brown rice, for serving Sliced scallion greens, for serving Instructions: For the crispy chicken: Preheat the oven to 425 degrees F. Set a rack on a sheet tray and spray with cooking spray. Place the flour in a wide shallow dish. Whisk together the soy sauce and eggs in another wide, shallow dish. Place the panko breadcrumbs in a third wide, shallow dish. Working in batches, dip the chicken pieces first in the flour, then in the egg mixture and then in the breadcrumbs. Place the chicken pieces on the rack, leaving space between each piece. Spray with cooking spray. Bake until crispy and golden brown, about 15 minutes. For the sauce. Meanwhile, whisk together the chicken broth, hoisin, rice wine vinegar, soy sauce, sriracha and cornstarch; set aside. Place a large saut pan over medium heat and add the sesame oil. Add the ginger, pepper flakes and garlic and cook until fragrant, about 1 minute. Add the rice wine mixture, bring to a simmer and allow to thicken. Add the crispy chicken and toss to coat. Serve immediately with rice and garnish with sliced scallions. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 53466,"Grilled Shrimp and Cilantro Pesto Pizza 1 (1/4-ounce) package active dry yeast (2 1/4 teaspoons) 3/4 cup warm water (105 to 115 degrees F) 1 3/4 to 2 cups unbleached all-purpose flour, plus additional for kneading and dredging 1 1/2 teaspoons salt 2 teaspoons olive oil, plus 1 teaspoon for greasing the bowl Cilantro Pesto, recipe follows 8 ounces buffalo mozzarella, thinly sliced Grilled Shrimp, recipe follows Fresh cilantro leaves, for garnish 3/4 cup fresh cilantro leaves 1/4 cup fresh parsley leaves 2 garlic cloves, coarsely chopped 2 tablespoons pine nuts 1/4 cup grated Parmesan 1/2 cup olive oil Salt and freshly ground black pepper 16 large shrimp, peeled and deveined Olive oil Salt and freshly ground black pepper Preheat the grill to medium-high. Instructions: Whisk together the yeast and 1/4 cup of the water in a small bowl and let sit for 5 minutes to proof. Place 1 3/4 cups of the flour in a large bowl with the salt. Add the yeast mixture, the remaining water, and oil and stir until combined. Transfer the dough to a floured surface and knead until smooth. Grease a large bowl with the remaining 1 teaspoon of oil, add the dough, and turn to coat. Cover and place in a warm place until doubled in volume, about 1 to 1 1/2 hours. Preheat the grill to high. Once the dough has risen, divide it in half. Divide each half into 2 balls. Roll each ball into an 8-inch circle. Brush with oil and grill on both sides until golden brown. Spread a few tablespoons of the Cilantro Pesto over each pizza, top with a few slices of buffalo mozzarella, and then top with 4 shrimp and cilantro leaves. Place the pizza on the grill until the cheese melts. Serve hot. Combine all ingredients in a food processor and process until smooth. Season with salt and pepper, to taste. Brush each shrimp with oil and season with salt and pepper. Grill for 1 to 2 minutes per side or until just cooked through (shrimp will be opaque and turn pink). ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]

" 53467,"Grilled Vegetable Antipasti 1 cup extra-virgin olive oil 1/4 cup red wine vinegar 2 cloves garlic, minced 1 teaspoon sugar 1 teaspoon salt 1/4 teaspoon black pepper 4 Italian frying peppers, halved and seeded 2 white eggplants, sliced lengthwise into 1/2-inch slices 8 whole porcini mushrooms 1 fennel bulb, quartered 1 bunch asparagus, peeled and trimmed 1 head cauliflower, quartered 1 stalk broccoli, quartered Instructions: Mix olive oil, vinegar, garlic, sugar, salt and black pepper. Place vegetables in a large non-reactive baking dish. Cover with marinade and let sit for 1 hour, turning vegetables every 15 minutes. Heat grill on high. Grill vegetables until all are marked and cooked through. Remove once browned; do not let vegetables burn. Arrange the vegetables on a platter. ","[Barolo, Barbaresco, Chianti, Tempranillo]" 53468,"Scrapple 1 whole pork butt, cut into 6 to 8 pieces 4 whole hocks, fresh 1 whole onion, peeled and halved 3 stalks celery, roughly chopped 1 tablespoon black peppercorns 4 bay leaves 3 tablespoons kosher salt 2 tablespoons ground black pepper 1 tablespoon cayenne pepper 1 tablespoon chopped fresh sage 3 cups white cornmeal 3 cups yellow cornmeal Clarified butter, for pan-frying Applesauce or maple syrup, for serving Instructions: To a large stockpot, add the pork butt, hocks, onion, celery, peppercorns and bay leaves. Barely cover with water and simmer over low heat until the pork is tender and the meat falls off the bones, about 2 hours. Drain and reserve the stock. Pour the solid contents onto a baking sheet so that you can easily discard the celery, onions, peppercorns, bay leaves and all of the bones. Make sure to pull the meat completely off the bones, being careful to remove all the small pieces of bone. Add the meat to a food processor with the blade attachment and pulse to coarsely chop. Don't over grind it. Measure 1 gallon of stock and return it to the pot along with the chopped meat and the salt, ground black pepper, cayenne, and sage. Bring to a simmer over low heat. Add the cornmeal and stir, stir, stir. Simmer until smooth and thick, about 15 minutes. Add a little stock or water, if needed, to ensure a smooth texture. Pour into 3 loaf pans and refrigerate until solid, preferably overnight. Unmold, slice and fry in clarified butter until golden brown. Serve with applesauce or maple syrup. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 53469,"Mole Verde: Green Mole 6 ounces unhulled raw pumpkin seeds, about 2 cups 2 cups chicken or beef broth 6 ounces tomates verdes (tomatillos), husks removed, rinsed, and coarsely chopped 6 large leaves lengua de vaca or sorrel, rinsed, stems removed, and coarsely chopped 4 leaves hoja santa, stems and veins removed, coarsely chopped 8 large sprigs epazote, 5 coarsely chopped, 3 left whole 4 jalapeno or 6 serrano chiles, coarsely chopped, or to taste Approximately 1/4 cup pork lard or vegetable oil, for frying Instructions: Toast the pumpkin seeds in an ungreased pan, turning them over and shaking the pan from time to time to prevent them from burning. Set them aside to cool and then grind them in an electric grinder to a fine powder. Put 1 1/2 cups of the broth in a blender, gradually adding the tomates verdes, lengua de vaca, hoja santa, chopped epazote, and chiles, blending as smooth as possible. Heat the lard in a flameproof casserole in which you are going to serve the mole and fry the blended ingredients, stirring and scraping the bottom of the pan to prevent sticking; cook for about 25 minutes. Add the rest of the epazote. Stir 1/2 cup of the broth into the pumpkin seeds until you have a smooth consistency and gradually stir into the cooked ingredients. Continue cooking over low heat, stirring constantly for 10 more minutes. Take care that the pumpkin seed mixture does not form into lumps; if this happens, put the sauce back into the blender and blend until smooth. Add any remaining broth and salt, to taste. If the sauce is too thick, add a little water to dilute. ","[Malbec, Tempranillo, Garnacha, Barbera]" 53470,"Southern Style German Potato Salad 2 tablespoons apple cider vinegar 1 tablespoon balsamic vinegar 2 to 3 sprigs fresh thyme, leaves stripped from stems 1 teaspoon Dijon mustard 1 garlic clove, lightly crushed with the side of a knife blade and quartered 1 tablespoon honey 1 teaspoon salt 1/4 teaspoon ground black pepper 3/4 cup olive oil 1 tablespoon olive oil 1/2 pound pork sausage 1 pound green beans, trimmed, cut into 1-inch pieces and blanched 3 tablespoons chopped fresh chives (about 9 chives), divided 4 to 6 freshly sliced scallions, white and tender green parts only 8 large red bliss potatoes (about 3 pounds), scrubbed, cut into 1-inch wedges, and boiled until tender Instructions: For the dressing: Through the feed opening of a running blender add, 1 at a time, apple cider vinegar, balsamic vinegar, thyme, Dijon mustard, garlic, honey, salt, and ground black pepper. Leaving the blender running, slowly add the olive oil in a thin stream. Set aside until needed. For the Salad: Heat the olive oil over medium-high heat in a saute pan and brown sausage. Remove to a cutting board and slice into 1/4-inch pieces, then return to pan and cook over medium heat until cooked through. Using a slotted spoon, remove to paper towels to drain. Combine sausage, green beans, 2 tablespoons of the chives, and scallions in a large bowl. Add enough dressing to coat. Then gently fold in potatoes, taste and add enough dressing as needed. Do not feel compelled to use all of the dressing. Serve family style, garnished with remaining chives, and with any extra dressing on the side. ","[Chardonnay, Sauvignon Blanc, Riesling, GSM]" 53471,"Snowpuffs Butter and flour, for tins 4 egg whites 1/2 cup butter 1 cup sugar 1/2 teaspoon vanilla extract 1/2 teaspoon almond extract Rind of 1 lemon, finely grated 2 cups sifted cake flour 1 tablespoon baking powder 2/3 cup milk Frosting, recipe follows 2 to 3 cups sweetened shredded coconut Red or green food coloring (optional) 2 egg whites, unbeaten 6 tablespoons cold water 1 1/2 cups sugar 1/4 teaspoon cream of tartar 1 teaspoon vanilla Instructions: Preheat the oven to 350 degrees. Butter and flour muffin tins or dome shaped baking molds and set aside. Whip the egg whites in a clean bowl until stiff but not dry and place in the refrigerator while you make the rest of the batter. Cream the butter and add the sugar. Continue mixing to blend well. Add the vanilla, almond and lemon rind and mix well. Sift the flour 3 times with the baking powder then add it to the butter mixture alternately with the milk in 3 additions. Fold in the whites and pour the batter into the molds, filling about 3/4 of the way up. Bake for 20 to 25 minutes until batter is firm to the touch in the center. Let cool in the pans then turn out so the top becomes the bottom (you may need to trim them a bit so they sit flat). Frosting: Place all of the ingredients except the vanilla in the top of a double boiler (not over the heat yet). Beat with a mixer thoroughly. Place over boiling water and beat continuously until the frosting is stiff and holds peaks. Take off the boiling water and add the vanilla, then continue to beat until cool. Place the coconut in a bowl and add 1 drop of red or green food coloring for a pale color. Toss until food coloring is well mixed in and the coconut is the desired color. Frost the top and sides of the cakes and dip/roll in coconut to make them look like snowballs. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 53472,"All-Day Roast Pork, Spicy Apple Chutney, Mashed Citrus Sweet Potatoes, Sauteed Chard 1 (5-pound) bone-in pork shoulder Sea salt and freshly ground black pepper 2 teaspoons fennel seeds 2 tablespoons chopped fresh thyme 2 medium onions, sliced 1 head garlic, cloves peeled and sliced 2 medium carrots, sliced 2 ribs celery, sliced 5 to 6 fresh bay leaves 2 cups chicken stock 1 cup white wine 1 tablespoon extra-virgin olive oil 2 medium onions, chopped 2 Fresno cl peppers, seeded and finely chopped 1 (1-inch) piece fresh ginger, grated or minced 6 medium Braeburn or Gala apples, peeled and chopped 2 tablespoons dark brown sugar 1 tablespoon chopped fresh thyme 1/4 cup dark amber maple syrup 1/4 cup cider vinegar 1 tablespoon fresh lemon juice Kosher salt Freshly grated nutmeg 4 large sweet potatoes, peeled and sliced 1 tablespoon orange zest 1 cup chicken stock Juice of 1 lemon Kosher salt and freshly ground black pepper 2 tablespoons extra-virgin olive oil 1 very large bunch red chard, stemmed and shredded Kosher salt and freshly ground black pepper Freshly grated nutmeg Instructions: From 6 hour pork, cook your way through the day with slow-cooked, braised, and simmered comfort foods. Preheat the oven to 450 degrees F. Score the top of the roast in a crosshatch pattern about 3/4-inch apart. Rub the salt, pepper, fennel, and thyme into the pork skin and set the pork into a roasting pan. Roast about 30 minutes, or until crispy on top. Cover the pork tightly with foil and reduce oven to 325 degrees F, and roast about 4 hours. Remove the pork from the oven and set onto a cutting board. Spoon off most of the fat from the drippings and add the onions, garlic, carrots, celery, bay leaves, salt, and pepper to the pan, and stir to combine. Set the roast on top of the vegetables and cover again with foil, roasting for 1 to 1 1/2 hours more. Meanwhile, start on the spicy apple chutney and side dishes. For the spicy apple chutney: Heat 1 tablespoon extra-virgin olive oil in a saucepot over medium to medium-high heat. Add the onions, chiles, and ginger to the pan and cook to soften, 10 to 12 minutes. Add the apples, dark brown sugar, thyme, maple syrup, cider vinegar, lemon juice, a little salt, and nutmeg. Cover and cook, stirring occasionally, for 15 to 20 minutes, until a thick sauce forms. Adjust the seasoning and transfer to a serving dish. For the sweet potatoes: Cover the sweet potatoes with water in a pot over medium-high heat, bring to a boil, and cook until tender. Drain and return to the hot pot. Mash the sweet potatoes with orange zest, chicken stock, lemon juice, salt, and pepper. Keep warm until ready to serve. For the chard: Heat 2 tablespoons extra-virgin olive oil in a large skillet over medium heat, season with salt, pepper, and nutmeg, and saute until just tender, about 5 minutes. Keep warm until ready to serve. Remove the pork roast to a carving board and cover with the roasting foil to tent. Skim the fat again, and then place the roasting pan over medium-high heat on the stovetop. Deglaze the pan with stock, and wine, and stir for a few minutes with a wooden spoon to scrape up all drippings. Strain the sauce and pour it into a serving bowl or gravy boat. Serve the pork with the spicy apple chutney, mashed citrus sweet potatoes and sauteed chard. ","[Pinot Noir, Chianti, Tempranillo, Grenache Blanc]" 53473,"Open Faced Salmon Sandwich 8 slices rye bread 1/4 pound smoked salmon, sliced 8 ounces cream cheese 1/4 cup chopped parsley leaves 1 English cucumber, sliced or cut into fans 1/4 cup salmon roe Instructions: Preheat the oven to 400 degrees F. Toast the bread for about 5 minutes then set aside to cool. Combine half the salmon and all the cream cheese in a blender or food processor and puree. Spread a thin layer of the cream cheese mixture on each slice of bread. Spoon the remaining spread into a piping bag fitted with a star tip, if desired. Top each slice of bread with remaining smoked salmon. Using a 3-inch oval cutter cut out about 16 sandwiches. Pipe rosettes of the cream cheese mixture onto each of the sandwiches, and then press parsley around the edge of each oval of bread. Arrange the sandwiches on 4 plates. Garnish the sandwiches with cucumber and salmon roe and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 53474,"Cherry Green Tea Cocktail 5 green tea bags 1/4 cup sugar
1/2 cup frozen pitted cherries, thawed
1/4 cup good-quality maraschino cherries, such as Luxardo, plus more for garnish 3/4 cup vodka
Instructions: Bring 3 cups water to a boil in a medium pot. Add the tea bags, take the pot off the heat, and steep for 4 minutes. Remove the tea bags and stir in the sugar until dissolved. Cool. In a pitcher, muddle together the cherries, maraschino cherries and vodka. Add the tea and stir to combine. Serve over ice in glasses or teacups. Garnish with more maraschino cherries. ","[Riesling, Moscato, Gewrztraminer]" 53475,"Filet of Beef 1 whole filet of beef (4 to 5 pounds), trimmed and tied 2 tablespoons unsalted butter at room temperature 1 tablespoon kosher salt 1 tablespoon coarsely ground black pepper Instructions: Preheat the oven to 500 degrees F. Place the beef on a baking sheet and pat the outside dry with a paper towel. Spread the butter on with your hands. Sprinkle evenly with the salt and pepper. Roast in the oven for exactly 22 minutes for rare and 25 minutes for medium-rare. Remove the beef from the oven, cover it tightly with aluminum foil, and allow it to rest at room temperature for 20 minutes. Remove the strings and slice the filet thickly. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 53476,"Yum Yum Sauce 1 cup mayonnaise 3 tablespoons ketchup 1 tablespoon mirin 1 tablespoon rice vinegar 1/2 teaspoon garlic powder 1/2 teaspoon onion powder 1/2 teaspoon paprika Pinch cayenne pepper Instructions: Whisk the mayonnaise, ketchup, mirin, rice vinegar, garlic powder, onion powder, paprika and cayenne in a medium bowl until smooth. Whisk in 1 tablespoon water until smooth and combined. ","[Chardonnay, Riesling, Gewrztraminer]" 53477,"Fish Cakes with Chipotle Cream 1/3 cup mayonnaise 1 egg 1 tablespoon lime juice 1 1/2 pounds cooked cod, reserved from Day 1, skin removed 2 celery stalks, minced 1/2 teaspoon salt 3 slices whole-wheat bread 3 tablespoon olive oil Chipotle Cream, recipe follows Sauteed Peppers and Onions, recipe follows Mixed Green Salad, recipe follows 1/2 cup light sour cream 1 canned chipotle chili, minced 2 tablespoons lime juice 1/2 teaspoon grated lime zest 1/2 teaspoon sugar 1/4 teaspoon salt 2 tablespoons olive oil 3 stalks celery, cut into thin slivers 1 1/2 red peppers, cut into thin slivers 1 1/2 green peppers, cut into thin slivers 1/2 onion, cut into thin slivers Chopped cilantro Salt and pepper 1 (10-ounce) bag store bought mixed salad greens 1/4 cup olive oil 2 tablespoons white wine vinegar Salt Instructions: Blend the mayonnaise, egg, and lime juice in a large mixing bowl. Flake the cod into small pieces and add to the bowl. Mix in the celery and salt. Pulse the bread in a blender or food processor to make fine crumbs. Pour the crumbs on a sheet of waxed paper. Form the cod mixture into 8 patties. Gently place each patty in the bread crumbs and using a pancake spatula, turn to coat evenly. Heat the oil in a large, heavy skillet over medium heat. Place 4 fish cakes in the skillet and cook until the crumbs are golden brown, about 5 minutes per side; turn carefully. Repeat with the remaining fish cakes, adding more oil as necessary. Serve with the chipotle cream. Combine all ingredients in a small bowl. In a large skillet, heat the olive oil and saute the vegetables until tender. Dress the salad greens lightly with olive oil and vinegar. Sprinkle with coarse salt, to taste. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 53478,"Andrew's Granola Parfait 1/4 banana, diced 1/4 grapefruit, cut in segments
1/8 pineapple, cored and diced
1/4 cup raspberries
1 cup yogurt
1/2 cup House-Made Granola, recipe follows 1 cup honey 1/4 cup coconut oil
3 cups rolled oats
1 cup sliced almonds
1 cup shredded coconut
1 cup pepitas
1 cup puffed rice 2 tablespoons light brown sugar
1/2 teaspoon salt
1/4 teaspoon ground ginger
Instructions: In a bowl, mix the bananas, grapefruit and pineapple. In a small bowl, mash the raspberries with a fork, then add the yogurt and mix. Fill a parfait glass with one-third of the fruit mixture, then one-third of the raspberry yogurt and one-third of the House-Made Granola. Repeat the layers two more times, then serve. Preheat the oven to 300 degrees F. Line a baking sheet with parchment paper. In a small saucepan set over low heat, combine the honey and coconut oil. Stir until combined, then remove from the heat. On the prepared baking sheet, mix the rolled oats, almonds, coconut, pepitas, puffed rice, sugar, salt and ginger. Drizzle with the honey mixture and toss to coat, then spread out the granola in an even layer. Bake, stirring every 10 to 15 minutes, until golden, 40 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 53479,"Mini Potato Pancakes with Sour Cream and Pepper Jelly 2 medium russet potatoes, peeled 3 tablespoons finely chopped chives, plus about twenty 1/2-inch segments, for garnish
1 large egg
2 tablespoons all-purpose flour
Kosher salt and freshly ground black pepper
Vegetable oil, for shallow frying
Sour cream, for topping
Red pepper jelly, for topping
Instructions: Grate the potatoes on the large holes of a box grater and rinse with cold water in a colander. Strain well and squeeze dry in a towel. Transfer to a bowl and add the chopped chives and egg. Mix well to thoroughly combine, then sprinkle with the flour, 3/4 teaspoon salt and a few grinds of pepper. Mix to combine. Heat about 1/8 inch of oil in a large nonstick skillet over medium-high heat until shimmering and hot. Working in batches, spoon rounded tablespoons of the mixture into the skillet and flatten each to make thin pancakes. Cook, turning once, until golden brown on both sides, 2 to 3 minutes per side. Transfer to a paper towel-lined plate to drain. Spoon a little bit of sour cream on each pancake followed by a dollop of the pepper jelly. Garnish with the chive segments and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 53480,"Turkey Pot Pie 2 tablespoons butter 1 onion, chopped 2 stalks celery, chopped 3 carrots, chopped 4 tablespoons flour 4 cups chicken or turkey stock 2 potatoes, peeled and diced 2 cups shredded turkey 2 tablespoons chopped parsley 1/2 cup frozen peas, thawed 1 prepared pie crust 1 egg, lightly beaten Instructions: Preheat oven to 350 degrees F. Melt butter in saucepan and cook chopped onion until tender. Stir in celery and carrots and cook for 2 minutes. Stir in flour and cook for 2 minutes. Add chicken stock and bring to a simmer. Add potatoes and simmer until tender. Stir in turkey, parsley and peas. Pour mixture into casserole. Top with pie crust and brush with egg. Bake for 30 minutes until crust is golden. ","[Chardonnay, Riesling, Pinot Grigio, Sparkling Brut]" 53481,"How to Make Pesto | Fresh Basil Pesto 2 cups packed fresh basil leaves 2 cloves garlic 1/4 cup pine nuts 2/3 cup extra-virgin olive oil, divided Kosher salt and freshly ground black pepper, to taste 1/2 cup freshly grated Pecorino cheese
Instructions: Combine the basil, garlic, and pine nuts in a food processor and pulse until coarsely chopped. Add 1/2 cup of the oil and process until fully incorporated and smooth. Season with salt and pepper. If using immediately, add all the remaining oil and pulse until smooth. Transfer the pesto to a large serving bowl and mix in the cheese. If freezing, transfer to an air-tight container and drizzle remaining oil over the top. Freeze for up to 3 months. Thaw and stir in cheese. ","[Chardonnay, Vermentino, Sauvignon Blanc, Gavi]" 53482,"Chicken Veracruz 1 tablespoon extra-virgin olive oil 4 skin-on, bone-in chicken breasts (about 1 1/2 pounds) 1 teaspoon dried oregano Kosher salt 1 poblano cl pepper, stemmed and seeded 1/2 white onion 1 large tomato 2 cloves garlic 1/2 cup chopped mild pickled jalapeno peppers 1/2 cup green olives with pimientos, roughly chopped 1 cup dry white wine Instructions: Heat the olive oil in a large deep skillet over high heat. Pat the chicken dry and sprinkle with the oregano and 1 teaspoon salt. Sear the chicken until well browned, about 7 minutes per side. Meanwhile, slice the poblano into strips and thinly slice the onion. Cut the tomato into 8 wedges and smash the garlic. Once the chicken is browned, scatter the poblano, onion, tomato, garlic, jalapenos and olives over and around the chicken. Cook until the vegetables begin to soften slightly, about 5 minutes. Sprinkle with 1/2 teaspoon salt. Add the wine and bring to a boil; cover and simmer until the chicken is cooked through and the vegetables are soft, about 10 minutes. Serve the chicken with the vegetables. ","[Vermentino, Sauvignon Blanc, Grner Veltliner, Albari?o]" 53483,"Roasted Eggplant Caponata 1 large eggplant (1 1/2 pounds) Good olive oil 4 ounces jarred roasted red peppers, chopped 1/2 cup large green olives, pitted and chopped 1 cup chopped yellow onion 1/8 teaspoon crushed red pepper flakes 1 tablespoon minced garlic (3 cloves) 3 tablespoons minced parsley 2 tablespoons pine nuts, toasted 2 tablespoons freshly squeezed lemon juice 2 tablespoons drained capers 2 tablespoons tomato paste 1 tablespoon red wine vinegar 2 teaspoons kosher salt 1 1/2 teaspoons freshly ground black pepper Toasted pita triangles, for serving Instructions: Preheat the oven to 400 degrees F. Line a sheet pan with aluminum foil. Place the whole eggplant on the pan, prick with a fork in several places, and rub with olive oil. Roast for 45 to 50 minutes, until the eggplant is very soft when pierced with a knife. Set aside to cool. Halve the eggplant, peel, and discard the skin. Place the eggplant, peppers, and olives in the bowl of a food processor fitted with the steel blade and pulse until coarsely chopped. Pour into a mixing bowl. Meanwhile, heat 1 tablespoon of olive oil in a medium saute pan. Add the onion and red pepper flakes and cook over medium heat for 5 minutes, until the onion is lightly browned. Add the garlic, cook for 1 minute, and add to the eggplant mixture. Add the parsley, pine nuts, lemon juice, capers, tomato paste, vinegar, salt, and pepper and mix. Cover with plastic wrap and refrigerate for a few hours to allow the flavors to develop. Taste for seasonings and serve at room temperature with toasted pita triangles. ","[Barolo, Chianti, Tempranillo, Garnacha]

" 53484,"Butterscotch Pudding Cake 2 cups milk 1 box (3.4-ounce) instant butterscotch pudding and pie filling mix, Jell-O 1 box (18.25-ounce) German chocolate cake mix, Betty Crocker
1 cup water 1/2 cup vegetable oil 3 eggs 1 1/2 cups butterscotch chips, Nestle 1/4 cup shredded carrot Vanilla ice cream, Haagen-Dazs Instructions: Preheat oven to 350 degrees F. Spray a 9x13-inch glass baking dish with cooking spray; set aside.
In a large bowl, whisk together milk and pudding mix for 2 minutes; let stand for 3 minutes until thick. In a large mixing bowl, beat cake mix, water, oil, and eggs with an electric mixer on low speed for 30 seconds. Scrape down sides of bowl; beat for 2 minutes on medium speed. Stir in butterscotch chips and carrot. Pour batter into prepared dish. Pour pudding over batter; spread evenly. Bake in preheated oven for 35 to 40 minutes or until cake tester inserted in center comes out clean. Serve cake warm with a scoop of vanilla ice cream. ","[Chardonnay, Riesling, Moscato, Merlot]" 53485,"Espresso Martini 2 cups freshly brewed espresso, chilled 2 cups orange-flavored vodka (recommended: Stoli Ohrani) 1 cup coffee liqueur (recommended: Kahlua) 8 slices orange peel, twisted Instructions: Fill a cocktail shaker halfway with ice. Add the espresso, vodka, and coffee liqueur. Shake for 30 seconds, or until foamy. Strain into a chilled martini glass and decorate with the orange peel. Serve at once. ","[Brunello di Montalcino, Barolo, Rioja]" 53486,"Oven Roasted Broccoli 1 pound broccoli, rinsed and trimmed 2 tablespoons olive oil 2 cloves garlic, minced 1/2 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 1/3 cup panko bread crumbs 1/4 cup finely grated Parmesan or sharp Cheddar Instructions: Preheat oven to 425 degrees F. Cut the broccoli florets into bite size pieces. Cut the stalk into 1/8-inch thick, round slices. Place the broccoli into a mixing bowl and toss with the olive oil, garlic, kosher salt and pepper and set aside. Spread the panko into a 13 by 9-inch metal cake pan and place into the oven for 2 minutes or until lightly toasted. Remove the panko from the oven and add to the bowl with the broccoli mixture. Toss to combine. Return the mixture to the cake pan, place in the oven and roast just until the broccoli is tender, 8 to 10 more minutes. Remove from the oven, toss in the cheese and serve immediately. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 53487,"Blackberry Basil Crush 1 (5-ounce) container blackberries Juice of 1 medium lime 8 fresh basil leaves, torn 1/4 cup agave nectar Soda water, chilled Instructions: Muddle the blackberries, lime juice, and basil with a wooden spoon into the bottom of a small glass pitcher. Divide the berry mixture among 4 glasses and top each glass with 1 tablespoon each agave nectar. Top off each glass with ice, and soda water. Stir with a cocktail spoon and enjoy. ","[Ros, Sauvignon Blanc, Vermentino]" 53488,"Japanese-Style Pancakes 2 teaspoons sugar 2 large egg yolks 4 tablespoons whole milk 2 tablespoons vegetable oil 6 tablespoons all-purpose flour 1 teaspoon baking powder 1 pinch salt 1/4 teaspoon vanilla paste Zest of 1/2 lemon 4 large egg whites 2 tablespoons sugar Canola oil, for cooking the pancakes Instructions: For the batter: Beat the sugar and egg yolks in a medium bowl with a hand mixer on medium-high speed until pale. Add the milk and oil and beat until incorporated. Add the flour, baking powder and salt and beat until combined, about 3 minutes. Beat in the vanilla paste and lemon zest until combined. Clean the beaters. For the meringue: Using the hand mixer with the clean beaters, beat the egg whites and one-third of the sugar in another medium bowl on medium-high speed until the sugar is dissolved. Gradually beat in the remaining sugar until stiff peaks form. Fold one-third of the meringue into the batter with a spatula. Fold in another third and then the remaining third until all the meringue is incorporated. Soak a paper towel with oil and wipe the bottom of a medium nonstick skillet to lightly coat; heat over medium low. Add 1/3 cup of the batter to the skillet. Cover and cook for 5 minutes. Remove the cover, flip the pancake over gently and cook, uncovered, until just set and golden brown, another 5 minutes. Serve hot. Repeat with more oil and the remaining batter. ","[Sauvignon Blanc, Riesling, Gewrztraminer, Pinot Grigio]" 53489,"Deep Fried Strawberries with Sauce Sabayon 1 cup flour 1/4 teaspoon salt 1/4-ounce yeast 1 teaspoon superfine sugar 3/8 cup water 3/8 cup flat beer 1 tablespoon olive oil 12 large strawberries 4 tablespoons Grand Marnier flour, to coat 1/2 stiffly beaten egg white 2 egg yolks 2 (1/2 egg shells) castor sugar 2 (1/2 egg shells) white wine Instructions: For batter: Sift together flour and salt and place in warmed bowl. Make well in center and add yeast, sugar and water; mix together in well. Add beer and oil to well and stir slowly, incorporating flour, to make a smooth batter. Let rest for 4 hours. Inject strawberries with 1 tablespoon Grand Marnier and lightly flour. Heat oil in deep fryer to 380 degrees F. Fold in beaten egg white and 1 tablespoon Grand Marnier into beer batter. Dip strawberries into batter, 1 at a time and fry in oil about 1 minute, 20 seconds. Heat together egg yolks, sugar, wine, and remaining Grand Marnier in double boiler, whisking for 4 minutes until thick and light. Fry strawberries once more for 40 seconds. Place on plate, lined with doily, and serve with sauce. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 53490,"Smoked Cheddar Cheese Tamales 40 dried corn husks (about 5 ounces) 4 cups masa harina (corn flour) 1/4 teaspoon baking soda 2 teaspoons sea salt 4 cups low-sodium chicken broth, warmed 1 cup lard or vegetable shortening, melted 6 poblano cl peppers 4 tablespoons unsalted butter 1 tablespoon vegetable oil 1 cup chopped white onion 1 cup chopped scallions 1/2 cup diced tomatoes 1 tablespoon apple cider vinegar Kosher salt and freshly ground pepper
Kosher salt and freshly ground pepper 1 pound smoked cheddar cheese, coarsely grated (about 4 cups) 1/2 pound Vermont white cheddar cheese, coarsely grated (about 2 cups) 1 cup sour cream 1 tablespoon grated lime zest Instructions: Put the corn husks in a roasting pan of warm water; soak until softened, about 30 minutes.
Meanwhile, prepare the dough: Whisk the masa harina, baking soda and sea salt in a large bowl. Stir in the chicken broth and lard with a wooden spoon to make a thick dough. (If it seems dry, add a splash of broth.) Let the dough rest 30 minutes. Meanwhile, preheat the broiler. Put the poblanos on a foil-lined broiler pan; broil, turning, until charred, about 7 minutes. Transfer to a bowl, cover with plastic wrap and set aside 10 minutes. Peel off the skins, then stem, seed and dice the peppers.
Heat the butter and vegetable oil in a skillet over medium heat. Add the onion and scallions and cook until soft, about 5 minutes. Add the poblanos, tomatoes and vinegar, season with kosher salt and pepper, and cook 5 more minutes. Remove from the heat and let cool completely. Fold in both cheeses.
Remove the corn husks from the water and gently squeeze dry. Tear 4 husks into thin strips to use as ties. Spread a heaping tablespoonful of dough onto the wide end of each remaining husk, leaving a 1/2-inch border on the top and both sides and 3 inches on the tapered end. Spread 1 tablespoon of the cheese mixture over the dough, then roll up the tamale into a cigar shape. Fold up the tapered end and tie closed with a strip of husk.
Put the tamales upright in a steamer basket set over a few inches of boiling water; steam until the filling is firm, 30 to 40 minutes. Remove the tamales and let rest 10 minutes.
Mix the sour cream and lime zest in a small bowl and season with kosher salt. Unwrap the tamales and serve with the lime sour cream.
","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 53491,"Roasted New York Strip Steak with Port Wine Mustard Sauce 1 whole New York strip, about 5 pounds, well trimmed of excess fat and silverskin, trimmings reserved Kosher salt Freshly ground black pepper Olive oil 1 tablespoon minced shallot 1 cup port wine 1 cup beef stock, veal stock, or chicken stock 1 cup heavy cream 4 tablespoons unsalted butter, cut into pieces 2 tablespoons grainy Meaux mustard or smooth Dijon mustard Salt Freshly ground white pepper Instructions: Preheat the oven to 400 degrees F and place a rack in the middle. Generously season the New York strip all over with salt and pepper. Heat a heavy metal roasting pan on the stove over high heat. Add a film of olive oil. When the oil begins to give off wisps of smoke, carefully put the meat in the pan presentation side down and turn down the heat to medium-high; scatter the trimming scraps around its sides. Sear without disturbing until the meat is evenly browned, about 5 minutes per side. With the meat presentation side up, put the roasting pan in the oven and cook until done medium rare, 140 to 145 degrees F on an instant-read thermometer, about 45 minutes. Transfer the meat from the roasting pan to a serving platter, cover it with aluminum foil, and let it rest in a warm place for 10 to 15 minutes. For Port Wine Mustard Sauce: Remove and discard the scraps from the roasting pan and pour off all but a thin film of fat. Put the pan on the stove over medium-high heat. Add the shallot and, as soon as it starts to sizzle, pour in the port wine and the stock, stirring and scraping with a wooden spoon to dissolve the pan deposits. With a whisk, stir in the cream. Reduce the heat to maintain a bare simmer and, a piece at a time, whisk in the butter until it melts. Continue cooking until the sauce is thick enough to coat the back of a spoon. Turn off the heat and stir in the mustard and sprinkle with salt and pepper, to taste. Transfer the sauce to a small saucepan to keep it warm. Uncover the New York strip and transfer it to a cutting board. Pour any juices that have collected on the platter into the sauce, stirring it in. With a sharp knife, cut the meat across the grain into slices about 1/2-inch thick, arranging them overlapping on the platter. Ladle a little sauce over the meat and pass the rest alongside. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Syrah]

" 53492,"My Dad's Lemon Chicken 2 large eggs 6 tablespoons cornstarch
1 pound boneless, skinless chicken thighs, cut into 1-inch cubes Kosher salt 2 tablespoons dark soy sauce Juice of 2 lemons
1 tablespoon distilled white vinegar 2 teaspoons sugar 1 tablespoon grated fresh ginger 2 medium garlic cloves, grated 6 cups peanut oil 1 lemon, cut into 1/4-inch-thick rounds 1/2 small Thai (bird's-eye) cl
Instructions:

1. Marinate the chicken: In a large bowl, whisk the eggs with 3 tablespoons of the cornstarch until smooth. Season the chicken on all sides with salt, and submerge it in the egg mixture. Cover with plastic wrap and refrigerate for at least 4 hours and up to 6 hours.
2. Make the lemon sauce: In a medium saucepan, combine the soy sauce, lemon juice, white vinegar, and sugar. Simmer over medium heat until the flavors come together and the sugar has dissolved, 3 to 5 minutes. Add the ginger and garlic, and simmer for 1 additional minute. Remove from the heat and keep the sauce warm.
3. Fry the chicken: Pour the peanut oil into a large heavy-bottomed pot (or wok) and bring it to 350 degrees F over medium-low heat. (Use a deep-frying thermometer to monitor the temperature as it heats.) Remove the chicken from any liquid in the bowl and spread it in an even layer on a baking sheet. Use a fine-mesh sieve to sprinkle the remaining 3 tablespoons cornstarch in an even layer over all sides of the chicken pieces. Drop some of the lemon slices carefully into the oil and fry until light brown with crisped edges, just 1 to 2 minutes. Remove with a slotted spoon to a baking sheet lined with a kitchen towel. In batches, add the chicken to the hot oil and cook until crispy and browned, 3 to 5 minutes. Use a slotted spoon to transfer the chicken to the baking sheet. Season with salt.
4. Finish the dish: Stir the lemon slices and fresh cl into the sauce. Arrange the fried chicken pieces on a platter, and pour the sauce over them. Serve immediately.
   ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 53493,"Baked Apple Pear Stuffing 1 pound sweet Italian fennel sausage, removed from casing 3 small leeks, thinly sliced (white and light green parts) 1 Granny Smith apple, cored and diced into 1/4-inch cubes 1 Bosc pear, cored and diced into 1/4-inch cubes 2 tablespoons fresh Italian parsley leaves, chopped 1 tablespoon fresh sage leaves, chopped 1 tablespoon fresh thyme leaves, chopped 1 teaspoon kosher salt 1 teaspoon cracked black pepper 2 cups low-sodium chicken broth One 12-ounce bag cubed country-style stuffing, such as Pepperidge Farm 1/2 cup golden raisins 4 large eggs, beaten Instructions: Preheat the oven to 325 degrees F.
   In a large skillet set over medium-high heat, brown the sausage, breaking it up with the back of a spoon, crumbling as it cooks. Once browned, add the leeks, apple and pear and saute until fragrant and softened, about 5 minutes. Stir in 1 tablespoon of the parsley, sage, thyme, salt and pepper and continue cooking for an additional minute. Add the chicken broth and scrape up any brown bits that have formed on the bottom of the pan. Remove from the heat and cool slightly.
   In a large mixing bowl, add the stuffing and cooked sausage mixture. Toss to combine and then add the golden raisins and eggs. Mix until all the ingredients are evenly distributed. Transfer to a baking dish.
   Bake until golden brown on top, 30 to 35 minutes. Once cooked, remove from the oven, let cool 5 to 10 minutes and garnish with the remaining 1 tablespoon parsley. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 53494,"Coconut-Mango-Macadamia Nut Bark 1 pound bittersweet chocolate 1/2 cup toasted coconut flakes 1/2 cup chopped macadamia nuts 1/2 cup chopped dried mangoes 1/2 cup chopped crystallized ginger Instructions: Line a baking sheet with foil, shiny-side up; smooth out the creases. Make sure all your tools are dry. Chop the chocolate into 1/2-inch pieces with a large knife. Place all but 1 cup of the chopped chocolate in a microwave-safe bowl. Microwave 30 seconds, then stir with a rubber spatula. Continue microwaving and stirring at 30-second intervals until melted, 3 to 5 minutes total. Immediately add the reserved chopped chocolate to the bowl; stir vigorously until melted and shiny. Don't worry if there are a few small unmelted pieces. Pour the chocolate onto the prepared baking sheet; use the rubber spatula to spread it into a 10-to-12-inch circle, about 1/4 inch thick. Press the coconut, macadamia nuts, mangoes and ginger into the chocolate, arranging them so each bite has a mix of flavors and textures. Let the bark harden completely at room temperature, about 1 hour. (If the room is warm, you may need to freeze the bark for a few minutes.) Break into pieces and store in an airtight container at room temperature for 1 to 2 weeks. ","[Sauvignon Blanc, Riesling, Moscato, Pinot Grigio]" 53495,"Spinach Salad with Creamy Yogurt Dressing 2 red bell peppers, roasted, seeded, peeled and julienned 1 bunch oregano, leaves only, roughly chopped 1/2 cup green olives, pitted and roughly chopped 2 tablespoons olive oil 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper 1 bunch spinach, stems removed, washed and dried 1/4 red cabbage, cored and finely shredded 3 Italian Roma tomatoes, cored, seeded julienned 1 small red onion, julienned 1 small jicama, peeled and julienned 2 pickling cucumbers, peeled and julienned Creamy Yogurt Dressing, recipe follows Juice of 1 lemon 2 tablespoons olive oil 1 teaspoon salt 1/2 teaspoon freshly ground black pepper 1 to 2 garlic cloves, roughly chopped 1 cup plain yogurt (as pure as possible, without stabilizers, pectin, etc.) Instructions: Mix together the red pepper strips, oregano, olives, olive oil, salt and pepper in a small bowl and reserve. For the salad, tear the spinach leaves into bite-sized pieces. Place in a large bowl with the cabbage, tomatoes, red onion, jicama and cucumbers and toss well. Top with dressing and serve. For the dressing, combine the lemon juice, olive oil, salt, pepper and garlic in a blender and puree until smooth. Add the yogurt and blend briefly to combine. To serve, pour the yogurt dressing over the salad and toss to coat evenly. Divide and place on 6 serving plates. Top each with a large spoonful of the red pepper garnish. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]

" 53496,"Roasted Halibut, Mashed Potato, a Corn and Crab Confit and a Halibut Brill, Sugar Snap Peas 4 (7-ounce) portions of halibut Salt and pepper to taste Fresh sprig of rosemary or purple basil for garnish 2 large carrots diced small 1 celery stalk diced small 1 medium onion diced small 1 pound fish bones- flounder, halibut 1 cup dry white wine 4 ounces of lemon juice 3 bay leaves 1 teaspoon of whole clove 1 tablespoon of whole black peppercorns 4 ounces sugar snaps, blanched and refreshed 1 ounces butter 3 ounces water Salt and pepper to taste 2 large red bliss potatoes 2 large Idaho potatoes 8 ounces of half and half 8 ounces of butter Salt and pepper to taste 1 large yellow onion julienned 1 pound of Phillips blue crabmeat (jumbo lump) 4 ounces butter 1 fennel bulb julienned 16 ounces frozen corn kernels 2 cups sugar 1/2 teaspoon dried thyme leaves 1/2 teaspoon cayenne pepper 1 cup white wine 2 cup white vinegar 1 cup apple juice 1 tablespoon of minced fresh parsley 1 tablespoon matchstick cut chives Instructions: Brill: In a roasting pan, roast in the oven the onion, carrot, celery, cloves, bay leaves, black peppercorn and fish bones about 30 minutes until a dark brown color. Remove from oven and place all the ingredients in a small stock pot over high heat. Add 1 cup wine and water until just covering bones. Bring to a boil, then reduce heat to a simmer for 20 minutes. Strain and discard everything; keep only the broth. Let this reduce over medium heat until only 1/4 of volume remains. Add the other half of wine, lemon juice and 2 cups water. Let reduce again by half. Set this aside. Mashed Potato: Peel and dice potato, top with salted water and boil until just cooked through; do not overcook to mush or cloudy water. While potato is cooking, take half of the butter and the half and half in a small saucepot. Place on low temperature; you only want butter to melt. Medium dice remaining butter and keep cold. Once potato is cooked, strain from liquid, place on baking sheet and sit in a hot oven, about 4 to 5 minutes. Take potato out of oven, put in a food mill along with cold butter cubes. Mill through and with a wooden spoon fold in butter and half and half mixture. Incorporate mixture until potato is velvety in texture; add salt and pepper to taste. Turnout: In a heated saucepan add olive oil. Bring to smoking hot, season fillet with salt and fresh cracked pepper. Sear flesh side of fillet until medium brown color. Turn to skin side and finish cooking in oven at 375 degrees (about 12 to 15 minutes). In a saute pan, bring 1/2 cup water to boil add 1-ounce of butter and salt and pepper; this will emulsify; then add the sugar snap peas. Bring the brill up to a good simmer in a separate pan. Heat confit if it has gotten cool. Presentation: On the entree plate, place a large ring cutter No. 95 in the center of plate. Fill halfway with mashed potato, then fill with the corn and crab confit. Place around the ring the snap peas, then remove ring. Once halibut is cook through, place on top of the confit and mashed potato, pour heated brill around on the plate (should be brothy). Garnish with fresh sprig of rosemary or purple basil Confit: In a brazier, place 1-ounce of butter, fennel and onion. Sweat down until onions are translucent. In a separate saute pan over high heat, add corn kernels, then 1-ounce of butter; 1/2 cup sugar, thyme, brown the corn, then add to fennel and onion mixture. Add 1 cup wine, apple juice, cayenne pepper, 1 1/2 cups sugar, white vinegar and wine. Cook over medium heat until liquid evaporates. Strain into colander; add parsley, matchstick chives and crabmeat. Fold into mixture; set aside. ","[Chardonnay, Sauvignon Blanc, Pinot Gris, Riesling]" 53497,"Fish Tail Corn Cream Salad 6 ears corn 2 cloves garlic
4 tablespoons onion powder
2 tablespoons black pepper 2 tablespoons salt 1 package lox 7 radishes, shaved
1 bunch dill
1/2 cup capers
Lemon zest, for garnish Instructions: Cut the kernels off of the corn cobs and put in a blender with the garlic, onion powder, pepper and salt. Process until smooth. Strain into a saucepan and warm for 10 minutes. To plate, spread some corn cream on a plate. Top with a slice of lox folded into a fish shape and set on plate. Add shaved radish, overlapping to look like fish scales. Use some dill as the tail and capers for the eye. Garnish with more capers and finish with lemon zest.
","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 53498,"Tomato Bread Salad with Herbs 2 tablespoons red-wine vinegar 2 garlic cloves, minced and mashed to a paste with a pinch salt Pepper, to taste 1/2 cup extra-virgin olive oil 4 cups 3/4-inch cubes crusty bread 1 pound vine-ripened red tomatoes, cut into 3/4-inch wedges 1 pound vine-ripened yellow tomatoes, cut into 3/4-inch wedges 1/2 cup nicoise or kalamata olives 1/2 cup fresh basil leaves, washed well, spun dry and chopped fine 2 tablespoons fresh marjoram leaves, chopped fine Instructions: In a bowl whisk together the vinegar, garlic paste and pepper to taste, and whisk in oil until emulsified. Add the remaining ingredients and salt to taste and toss to combine well. Let salad stand at room temperature 15 minutes to allow bread to soak up some d ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 53499,"Oysters Rockefeller Rock salt 18-24 Bluepoint oysters on the half shell, liquid reserved 1/4 bunch shallots 1 small sprig thyme 1/4 bunch spinach 2 small stalks green celery 1 cup plain water 1 cup oyster water 1 tablespoon Worcestershire sauce 1 cup butter 1 ounce Herbsaint (or Absinth or Pernod) 1/2 cup ground bread crumbs, toasted and sifted Instructions: Place rock salt, about 1/2-inch thick on a platter and heat in the oven. Place oysters on the half shell on the hot salt. Broil for 5 minutes. In a food processor, pulse shallots, thyme, spinach and celery. In a saucepan, combine the water, the oyster liquid and the Worcestershire sauce and let boil vigorously for about 5 minutes. Add the vegetables and cook about 20 minutes or until it thickens to a thick sauce. Stir in the butter until melted and remove from heat, stir in the Herbsaint. Pour sauce over each oyster, sprinkle with bread crumbs and return to hot oven for 5 minutes. Serve piping hot on platter on which they are cooked. ","[Champagne, Sauvignon Blanc, Sancerre, Riesling]" 53500,"Stuffed Pigs in the Blanket 1 (11-ounce) package refrigerated breadsticks 1 tablespoon whole grain mustard 1 tablespoon hot chili sauce 1 tablespoon cream cheese 1 dill or sweet pickle, cut into small strips 1 slice Cheddar, cut into small pieces 1/4 red bell pepper, cut into small strips 1 scallion, cut into thin slices 1 tablespoon bacon bits 1 (14-ounce) package beef cocktail franks 1 egg, lightly beaten Instructions: Preheat the oven to 375 degrees F. Open the breadsticks and spread them flat on a cutting board. Cut each breadstick into thirds, crosswise, and stretch each piece until they are about 2 1/2-inches long. Onto the center of each breadstick piece, put a small dab of mustard, chili sauce, cream cheese, a few pieces of pickle, Cheddar, red pepper, and scallion or bacon bits. Place a frank just next to the ingredients and roll the breadstick completely around the frank and filling. Brush the \stuffed pigs\ with some egg wash and top each with a small bit of the filling that is inside. Place on an ungreased cookie sheet and bake until golden brown, about 11 to 13 minutes. Serve warm. ","[Chardonnay, Sauvignon Blanc, Riesling, Zinfandel]" 53501,"Gingerbread Jars with Cranberry Curd 1 stick (8 tablespoons) unsalted butter, melted, plus extra butter at room temperature for greasing the pan 1/4 cup orange juice
1/2 cup golden raisins
1 cup molasses
1 cup (8 ounces) sour cream
2 2/3 cups all-purpose flour, divided
1 1/2 teaspoons ground ginger
3/4 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1 teaspoon kosher salt
1/3 cup crystallized ginger
1 1/2 cups sugar 1/4 cup cranberry juice
1/4 teaspoon kosher salt
6 large egg yolks
1 stick (8 tablespoons) unsalted butter, cut into pats
Sweetened whipped cream, for serving Instructions: Make the gingerbread: Preheat the oven to 350 degrees F. Grease an 8-by-8-inch cake pan with a little softened butter and line with parchment paper, letting any excess hang over the edges of the pan. Place the orange juice and raisins in a measuring cup and set aside to soak. In a mixing bowl add the melted butter, molasses and sour cream, whisking until well combined. Add 1 2/3 cups of flour, the ginger, baking soday, cinnamon, cloves and salt and whisk together until combined. Drain the raisins, then add them to the batter along with the remaining 1 cup of flour and the crystallized ginger. Combine with a silicone spatula, then pour into the prepared pan and bake until a cake tester inserted into the center comes out clean, about 45 minutes. Remove the cake from the oven and set aside to cool completely before cutting the cake into 1-inch cubes. While the cake bakes, make the cranberry curd: Into a saucepan set over medium heat, add the sugar, cranberry juice and salt and whisk until smooth. Once the sugar is dissolved, whisk in the egg yolks, then add the butter. Reduce the heat to low and cook, stirring constantly, until the cranberry curd thickens and reaches 170 degrees F on an instant-read thermometer. Remove from the heat and transfer the curd to a bowl to cool. To assemble: Place a few pieces of the gingerbread cubes in a small jar, add 2 tablespoons of the cranberry curd on top of the gingerbread and top with whipped cream. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 53502,"Swiss Mushroom Burgers 1 1/4 pounds ground beef (preferably chuck) Kosher salt and freshly ground pepper 2 teaspoons extra-virgin olive oil, plus more for brushing 1 small red onion, halved and thinly sliced 1 8-ounce package sliced mixed mushrooms 1 tablespoon Worcestershire sauce 1/4 cup ketchup 2 teaspoons dijon mustard 4 thin slices gruyere cheese 4 sesame buns, split and toasted Boston or Bibb lettuce, for topping Potato chips and/or pickles, for serving (optional) Instructions: Preheat the broiler and line the bottom of a broiler pan with foil. Lightly mix the beef with 1 teaspoon salt and 1/2 teaspoon pepper in a large bowl. Gently form into 4 patties, about 3/4 inch thick. Arrange on the prepared pan and brush both sides with olive oil. Broil until browned, about 4 minutes per side for medium rare.
Meanwhile, heat 2 teaspoons olive oil in a large skillet over medium-high heat. Add the onion and cook, stirring, 2 minutes. Add the mushrooms and cook 2 more minutes. Add the Worcestershire sauce and cook until the vegetables are tender, about 2 more minutes. Season with salt and pepper and remove from the heat. Combine the ketchup and mustard in a small bowl and set aside.
Top each patty with one-quarter of the mushroom mixture and 1 slice cheese. Return to the broiler to melt the cheese, about 1 minute.
Spread the buns with the ketchup mixture; sandwich with the patties and some lettuce. Serve with chips and/or pickles.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 53503,"Cranberry French Toast 1 loaf challah bread 1 (8-ounce) package cream cheese 1 cup sugar 1 1/2 cups fresh cranberries 1/2 stick butter 4 eggs 1/2 cup whole milk Instructions: Slice challah bread into thick pieces. Combine cream cheese, sugar, fresh cranberries together. Cut a pocket into the bread and stuff cream cheese mixture inside. Melt butter over medium heat in a saucepan. Beat eggs and milk together in a large bowl. Dip stuffed bread into egg mixture, coating both sides. Place bread in pan, heat 1 to 2 minutes on each side. ","[Chardonnay, Riesling, Gewrztraminer]" 53504,"Chestnut Soup With Fried Parsley 2 tablespoons unsalted butter 1 medium onion, chopped 1 stalk celery, chopped 1 medium carrot, chopped 1 clove garlic, chopped Kosher salt 4 cups low-sodium chicken broth 1 bay leaf 1 15-ounce jar roasted chestnuts 1/2 cup heavy cream 1 tablespoon dry sherry 3 tablespoons unsalted butter 2 cups cubed rustic bread, crusts removed 1/2 teaspoon saffron threads (optional) Vegetable oil, for frying 4 cups loosely packed parsley sprigs 1 teaspoon cornstarch Kosher salt Instructions: Make the soup: Melt the butter in a large saucepan over medium heat. Add the onion, celery, carrot, garlic and 1/2 teaspoon salt; cook, stirring, until soft, about 8 minutes. Add the chicken broth, 2 cups water and the bay leaf. Bring to a boil, then reduce the heat to medium low and simmer 5 minutes. Chop the chestnuts, add to the pan and simmer until the chestnuts and vegetables are tender, about 10 more minutes. Remove the bay leaf. Working in batches, puree the soup in a blender until smooth. Strain through a fine-mesh sieve into another saucepan and bring to a simmer over medium-high heat. Add the cream, sherry, and salt to taste. Keep warm. Make the toppings: For the croutons, melt the butter in a medium skillet over medium heat. Add the bread and cook, stirring, until golden, about 3 minutes. Add the saffron and cook until the croutons are browned, about 2 more minutes; transfer to a bowl. Fry the parsley: Heat 1 inch of vegetable oil in a saucepan over medium-high heat until a deep-fry thermometer registers 350 degrees F. Toss the parsley with the cornstarch, then fry in batches until crisp, about 30 seconds. Drain on paper towels and sprinkle with salt. (The toppings can be made up to 3 hours ahead.) Ladle the soup into bowls and top with the croutons and fried parsley. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]

" 53505,"Pulled Chicken Tostadas 5 slices bacon, chopped 2 onions, thinly sliced One 14-ounce can diced or crushed fire-roasted tomatoes 2 cups shredded rotisserie chicken, skin removed (about 10 ounces) 1 chipotle cl pepper in adobo, chopped, plus 1 to 2 tablespoons sauce from the can 1/4 teaspoon ground cumin Kosher salt and freshly ground pepper 2 cups shredded coleslaw mix Juice of 1/2 lime 8 corn tostadas 1/2 cup sour cream 1 avocado, chopped Instructions: Cook the bacon in a large saucepan over medium-high heat, stirring, until lightly browned and crisp, 5 to 6 minutes. Add the onions and cook, stirring often and scraping the browned bits from the bottom of the pan, until soft and golden, about 10 minutes. Meanwhile, puree the tomatoes in a blender. Add to the saucepan along with the chicken, chipotle, adobo sauce and cumin. Cook until warmed through, 1 to 2 minutes, adding up to 1/4 cup water if the sauce is too thick; season with salt and pepper. Toss the coleslaw mix with the lime juice, 1/4 teaspoon salt and a few grinds of pepper in a medium bowl. Warm the tostadas as the label directs. Top the tostadas with the chicken and coleslaw. Thin the sour cream with 1 to 2 tablespoons water; drizzle over the tostadas. Top with the avocado. ","[Syrah, Zinfandel, Tempranillo, Garnacha]" 53506,"Cheeseburger Mac Attack 5 ounces (about 1 1/4 cups) uncooked elbow macaroni with at least 2g fiber per 2-ounce serving 10 ounces raw lean ground turkey 2 tablespoons ketchup 1/2 cup finely chopped onion (about 1/2 medium onion) 24 ounces (about 6 cups) frozen cauliflower and low-fat cheese sauce, such as Green Giant 3 wedges light spreadable Swiss cheese, such as The Laughing Cow Light 2 scallions, thinly sliced Salt and black pepper, optional Special equipment: slow cooker Instructions: In a large pot, prepare pasta very al dente, cooking for about half of the time indicated on the package. Drain well and set aside. In a bowl, combine turkey, ketchup, and onion. Mix well. Add frozen cauliflower and cheese sauce and gently mix. Transfer mixture to a slow cooker. Add cooked pasta to the slow cooker and gently stir. Cover and cook on high for 3 to 4 hours or on low for 7 to 8 hours, until the turkey is fully cooked. Add cheese wedges and scallions, and stir until evenly distributed. If you like, season with salt and pepper, to taste. Dig in! ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 53507,"Norwegian Meatballs (Viking Soul Food Style) 2 medium yellow onions 1/2 stick butter 2 teaspoons kosher salt
1 ounce rye bread (if you can get Scandinavian rye, even better!)
1 tablespoon heavy cream
1 tablespoon whole milk
1 1/2 teaspoons allspice berries
1/2 teaspoon black peppercorns
4 eggs, preferably organic 1/2 cup all-purpose flour
1 pound ground beef
1 pound ground pork
1 medium head purple cabbage 1/2 cup kosher salt
1/2 cup white cane sugar
1 cup apple cider vinegar
1 cup red wine vinegar
1 tablespoon ground caraway seed
1 bay leaf
1 stick (8 tablespoons) unsalted butter 4 ounces all-purpose flour
1 quart whole milk
3/4 cup Madeira wine
1/2 cup white wine
2 tablespoons salt
1/4 teaspoon ground nutmeg
13 ounces Gjetost cheese (pronounced \yet-ohst; it's a Norwegian caramelized goat cheese)
6 lefse (we make ours in-house but for convenience they can be store-bought, or you can use tortillas) 3 cups shredded green cabbage Instructions: For the Norwegian meatballs: Small dice the yellow onions, or grate on a cheese grater on the largest holes. Warning: The cheese grater method is effective, but you'll likely have a tearful experience! Combine butter, 1 teaspoon salt and the grated onions in a small pot. Cook on medium-low until onions are browned and smelling sweet, about 1 hour. Remove from heat and allow to cool. Chop up rye bread by hand or in a food processor until crumbly, but don't obliterate it. Add heavy cream, whole milk, and rye breadcrumbs to a pot. Heat gently on low until breadcrumbs have absorbed dairy and are softened and aromatic, then remove from the heat. Grind allspice berries and black peppercorns together in a spice grinder until fine. Combine rye breadcrumbs, eggs, flour, caramelized onions, remaining teaspoon salt and the spices in a large mixing bowl. Mix together until a smooth paste forms, then incorporate the beef and pork, squeezing with your fingers to make sure the starchy ingredients break up into the meat. At the same time, make sure not to overwork the mixture, as that would yield tough meatballs. Let stand at least 2 to 3 hours in the fridge, then roll into balls. We roll our meatballs to 1 1/2-ounces each, but all you need to do is make sure your meatballs are consistently-sized, so they cook at the same rate when they hit the oven. Preheat the oven to 550 degrees F, preferably on convection. Roast meatballs until well-browned on the outside, about 10 minutes in a convection oven or 12 minutes in a conventional oven. For the surkal: Thinly slice cabbage (1/4-inch thick) with a knife or mandoline. Avoid cutting into the core; you just want the purple leaves. Toss cabbage and salt together in a large bowl and allow to sit. Combine white sugar, cider vinegar, red wine vinegar, ground caraway seed, bay leaf and 3 cups water in a large pot, then bring to a boil. Pour over cabbage and cover, then refrigerate for about 1 day. This will help lessen the harshness of the vinegars and soften the cabbage. After 24 to 36 hours, remove bay leaf and stir cabbage mixture to make sure caraway is well-distributed. Refrigerate until ready to eat. For the Gjetost cheese sauce: Melt the butter in a pot on medium heat and brown slightly. Add the flour and whisk well. Allow the roux to brown on medium-low heat until it reaches a rich golden brown color; it should smell nutty. This takes 20 to 30 minutes. Add the milk gradually in increments, whisking vigorously as you go. If you happen to have an immersion blender, run it through and get rid of any lumps. Reduce heat to low and watch carefully, whisking often and making sure the bottom doesn't burn. You want to see bubbles popping up to the surface every few seconds. Add the Madeira, white wine, salt and nutmeg. Cook until the sauce has thickened slightly, about 40 minutes, then grate the Gjetost cheese into the pot. Allow the sauce to cook gently and continue to thicken for about 1 1/2 hours. Be sure to whisk the bottom occasionally to get up any browned bits. If you have one, get your immersion blender in there and run it through until smooth and velvety. When finished, sauce should be the consistency of thick gravy and taste of toasty bread and goat cheese. Allow to cool for a half hour or so, then place in the fridge if you aren't going to use it right away. For the meatball lefse wrap: Preheat the oven to 500 degrees F. Halve 2 of the meatballs and roast until lightly browned, about 5 minutes. Toast a piece of lefse in a nonstick pan or better yet, on a lefse griddle, on both sides. Remove toasted lefse to a cutting board. Begin layering: 1/2 cup shredded green cabbage, 1/2 cup surkal/pickled cabbage, the heated meatballs and finally about 1/3 cup warm Gjetost cheese sauce. Roll it tightly like a burrito. Cut in half if you're sharing, but you probably won't want to. ","[Barolo, Barbaresco, Dolcetto, Nebbiolo]" 53508,"Braised Chestnuts 2 tablespoons oil 2 tablespoons butter 1/2 cup onion, finely chopped 1 cup Port wine Thyme leaves, chopped 2 pounds chestnuts 3 cups chicken stock Salt and pepper Instructions: Heat a large heavy saucepan. Add the oil, butter, and chopped onions. When onions turn slightly brown, deglaze with port wine. Add thyme, chestnuts, chicken stock, and a little salt and pepper. Cover and cook until chestnuts are tender and the chestnuts have absorbed most of the liquid.
Serve as whole braised chestnuts or pass through a ricer and make a wonderful chestnut puree. ","[Port wine, Chianti, Barolo, Rioja]" 53509,"Simple Mushroom Risotto 6 to 8 cups chicken stock 5 ounces dried mushrooms (porcini or other wild dried mushrooms) 2 tablespoons olive oil 4 shallots, minced 2 cups arborio rice 1/2 cup white vermouth 2/3 cup grated Parmesan, plus extra for serving Salt and pepper Instructions: Heat the stock and ladle 2 cups into a medium bowl. Add dried mushrooms and let soak for 20 minutes, then drain, reserving the liquid. Pour liquid through a fine sieve lined with cheesecloth or paper towels to catch any grit. Add mushroom liquid back to warm stock. Keep stock heated over medium heat. Pat soaked mushrooms dry and saute in a large skillet with 1 tablespoon olive oil. Heat remaining olive oil in a large, heavy saucepan over medium heat. Add shallots and cook until softened. Add rice and cook, stirring, until the rice becomes translucent, about 3 to 5 minutes. Add vermouth and stir until absorbed by rice. Add warm mushroom stock to rice, 1 cup at a time, stirring constantly. All stock must be fully absorbed before the next cup of stock is added. After about 20 minutes, the rice should be tender but not mushy, it should have a creamy texture. Add more stock if needed. Fold in Sauteed mushrooms, Parmesan, and season with salt and pepper. Let stand for a minute before serving. Sprinkle with Parmesan, if desired. ","[Barolo, Barbaresco, Chianti, Rioja]" 53510,"Duck Liver \Truffles
12 ounces good quality purchased duck liver mousse or fine textured pate 1 tablespoon Ruby port 1 teaspoon freshly ground black pepper 3 cups miniature croutons, recipe follows 3 cups bread (1 day old, preferably thin sliced white bread, with the crust removed) 3 tablespoons butter, melted 1 teaspoon dried thyme leaves 1/2 teaspoon salt Instructions: Place mousse in a bowl and drizzle port over the mousse. Mash with a fork until the mixture is workable and the port is incorporated. Work in the black pepper. Do not overwork. Refrigerate for 1/2 hour or until firm. Remove from refrigerator and divide evenly into 24 uniform \truffles.\ Using your hands, quickly roll the mousse into balls. When finished roll the truffles in the miniature croutons Transfer to a storage container and refrigerate until ready to serve. Preheat oven to 325 degrees F. Cut the bread into the tiniest possible cubes (1/16-inch or smaller). Place all ingredients in a bowl and toss. Transfer to a baking sheet and bake until uniformly golden. Cool and set aside to use as directed. ","[Chardonnay, Pinot Gris, Riesling, Sparkling Brut]

" 53511,"Caramel Corn Cookies 1/2 cup sugar 1/2 cup vegetable shortening 1 cup caramel corn, chopped 1 large egg 1/2 teaspoon almond extract 3/4 cup all-purpose flour 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/2 cup quick-cooking oats 1/2 cup sweetened flaked coconut Instructions: Preheat the oven to 350 degrees F and line 2 baking sheets with parchment paper. Beat the sugar and shortening in a large bowl with a mixer on medium-high speed until light and fluffy, about 3 minutes. Add 1/3 cup chopped caramel corn and the egg and mix with a wooden spoon until well combined. Stir in the almond extract, flour, baking powder, baking soda and the remaining 2/3 cup caramel corn. Stir in the oats and coconut. Drop spoonfuls of dough onto the prepared baking sheets, about 2 inches apart; bake until golden, 10 to 12 minutes. Let cool 5 minutes on the baking sheets, then transfer to racks to cool completely. ","[Chardonnay, Riesling, Gewrztraminer, Moscato]" 53512,"Garden Tuna Salad 1/4 red onion, chopped 1/2 teaspoon freshly grated lemon zest Juice of 1/2 lemon 1 teaspoon kosher salt Freshly ground black pepper 3 tablespoons extra-virgin olive oil 4 medium radishes, thinly sliced 1 rib celery, chopped 1/2 kirby cucumber with skin, chopped 1 medium ripe tomato, diced 1/4 cup chopped fresh herbs, such as fresh flat-leaf parsley, dill, and/or basil 3 cups mesclun salad greens 1 (6-ounce) can water-packed tuna, drained Instructions: Mellow the harsh taste of the raw onion by soaking it in cold water for about 10 minutes. Meanwhile, put the lemon zest, juice, salt, and pepper in a large bowl. Gradually whisk in the olive oil, starting with a few drops and then adding the rest in a steady stream to make a smooth, slightly thick vinaigrette. Add the radishes, celery, cucumber, tomato, herbs and greens. Drain the onion and add to the salad. Add the tuna and toss again, keeping the tuna in nice even pieces. Divide between two plates and serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 53513,"Classic Negroni 1 part gin 1 part Campari 1 part sweet vermouth Orange twist, for garnish Instructions: Stir the gin, Campari and vermouth in a cocktail shaker with ice. Strain into an ice-filled rocks glass; garnish with an orange twist. ","[Gin, Campari, Vermouth]" 53514,"Mushroom Crepes 2 tablespoons olive or corn oil 1/2 white onion, diced 2 cloves garlic, minced 1/2 jalapeno, minced 1/2 pound fresh mushrooms, cleaned and chopped 2 tablespoons chopped epazote Salt and freshly ground black pepper 8 crepes, recipe follows 1 cup grated Monterey Jack 2 cups Mexican crema or 2 cups sour cream thinned out with 1/2 cup milk Truffle oil, for garnish 1 cup milk 1 large egg 2 tablespoons melted butter 1/2 teaspoon salt 1/2 teaspoon baking powder 3/4 cup flour Non-stick spray or cold butter Instructions: In a hot saute pan, add the oil. Cook the onion, garlic, and jalapeno for 3 minutes, or until the onions have become translucent. Add the huitlacoche, and cook for another 3 minutes. Add the chopped epazote, and season with salt and pepper. Set aside to cool. Preheat oven to 350 degrees F. Arrange the crepes and other ingredients in assembly-line fashion: crepes, filling, cheese, and crema. Spread 1 tablespoon of sour cream on an open crepe, sprinkle a heaping tablespoon of the huitlacoche filling, cover with a sprinkle of cheese, and roll the crepe into a tube. Repeat process with the remaining ingredients. Spread a thin layer of sour cream on the bottom of an oblong 8 by 12-inch glass baking dish. Place the rolled crepes, seam side down, close, but not over lapping, in the bottom of the pan. Sprinkle with the remaining cheese and crema. Bake in the oven until the cheese is melted and crepes are heated through, about 30 minutes. Drizzle with a little truffle oil. In a large mixing bowl, whisk the milk, eggs, and melted butter. Increase speed and whip for 1 minute. In another bowl, sift the dry ingredients together, and slowly begin to add the dry ingredients to milk mixture. When well mixed, strain the batter into a spouted measuring cup. In a non-stick pan, spray a little non-stick spray or coat lightly with butter and pour in about 1/4 cup of batter. Immediately start tilting pan, covering the bottom of the pan with batter. Cook until the crepe turns pale brown, then flip with a spatula, cook for 20 seconds more, and remove from the pan onto a paper towel to cool. Repeat the process with the remaining batter. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 53515,"Chocolate Cheesecake-Stuffed French Toast 1 Pullman loaf, crust removed 1/2 cup cream cheese, at room temperature
1/4 cup chocolate-hazelnut spread
3 eggs, beaten
1 cup whole milk
1 tablespoon pure vanilla extract
1/4 teaspoon kosher salt
2 tablespoon unsalted butter
6 ounces raspberries, fresh or frozen 1 tablespoon granulated sugar
1/4 cup orange juice (1 orange)
Powdered sugar, for dusting
Instructions: For the French toast: Preheat the oven to 350 degrees F. Make an incision in the center of the Pullman loaf, as if you were slicing the loaf in half but taking care not to cut through the ends or the back side of the loaf. Stick your hand inside the incision and press lightly on the bread to make a pocket for stuffing. In a small bowl, mix together the cream cheese and chocolate-hazelnut spread with a rubber spatula until smooth. Spoon the mixture into a resealable plastic bag; snip off a corner from the bag. Pipe the mixture into the pocket and close the seam slightly around it. In a medium bowl, whisk together the eggs, milk, vanilla and salt. Soak the stuffed loaf in the egg mixture, rotating it, until all the custard is absorbed, about 12 minutes. Melt the butter over medium heat in a large oven-safe nonstick skillet. Gently remove the French toast from the custard pan and place in the hot skillet; cook until golden brown on all sides except the side with the pocket, 2 to 3 minutes per side. Transfer the skillet to oven and bake until firm and an inserted metal skewer comes out dry, about 15 minutes. For the raspberry compote: Meanwhile, place the raspberries, granulated sugar and orange juice in a small bowl. Partially mash the fruit with the back of a fork. Set aside to macerate. Remove the French toast from the oven and let rest for 10 minutes before cutting into slices. Serve drizzled with raspberry compote and dusted with powdered sugar. ","[Chardonnay, Pinot Grigio, Moscato, Riesling]" 53516,"Masala Chai 4 cups water 4 cups whole milk 1/2 teaspoon cardamom seeds 1/2 teaspoon whole black peppercorns 1/2 teaspoon whole cloves 1/2 teaspoon cinnamon chips 1 star anise 1 whole nutmeg 1 teaspoon peeled and minced fresh ginger 1 Madagascar Bourbon vanilla bean, chopped fine 4 teaspoons black tea leaves, strong, robust tea works best 8 ounces grade \A\ honey Instructions: Bring the water and milk to a boil in a saucepot. Add the remaining ingredients, except honey turn the heat down to a simmer, cover, and steep for 10 to 15 minutes. Remove from heat and strain*. Add honey and mix well. Store in refrigerator. Can be served hot or cold. *Note if using a glass pitcher, make sure to thoroughly warm the pitcher before adding hot chai. ","[Chardonnay, Riesling, Gewrztraminer, Chenin Blanc]" 53517,"Tamarind and Balsamic Sauce 4 cups boiling water 1 (14-ounce) brick tamarind pulp 1 1/4 cups balsamic vinegar 1 pound shallots, sliced 1 cup Demerara sugar 2 garlic cloves, crushed Salt and freshly ground pepper Instructions: In a bowl, pour water over tamarind and let sit for 10 minutes to hydrate, then mix well and strain pulp, leaving seeds, creating tamarind juice. In a saucepan, bring tamarind juice, balsamic vinegar, shallots, sugar, and garlic to a simmer and reduce to thicken to nappe consistency, about 20 to 35 minutes. Season to taste, strain, cool and refrigerate ","[Riesling, Gewrztraminer, Pinot Grigio, Vermentino]" 53518,"Golden Honey Mustard Dressing 4 tablespoons or 1/4 cup Dijon mustard 2 tablespoons honey 1/3 cup lemon juice 1 cup grapeseed oil 1 teaspoon Maldon or kosher salt, or 1/2 teaspoon salt Instructions: Put all the ingredients into a jam-jar, make sure the lid's on firmly and shake like mad. ","[Chardonnay, Sauvignon Blanc, Riesling]" 53519,"Rhubarb Baked in Wild Raspberry Syrup 4 cups fresh raspberries, preferably wild 1 tablespoon fresh lemon juice
About 1 1/2 cups sugar (depending on the amount of raspberry juice produced) 1 1/2 pounds rhubarb (7 to 8 large stalks) 1/4 cup sugar
1/2 vanilla bean or 1 teaspoon vanilla extract
Vanilla ice cream, for serving
Instructions: For the raspberry syrup: Combine the raspberries, lemon juice and 1/3 cup water in a large metal bowl. Crush the berries and set the bowl over a pot of simmering water, double-boiler-fashion. Cook very gently until the raspberries begin to dissolve, about 15 minutes. Pour the mixture into a jelly bag (or a large sieve lined with two layers of cheesecloth) set over a deep bowl. Let the mixture drip, gently stirring the pulp now and then but not pressing on it, until it seems that all of the liquid has been expelled, 1 to 2 hours. Measure the juice, pour it into a wide-bottomed saucepan and then measure out an equal volume of sugar (for example, for 1 1/2 cups of juice, you'd need 1 /?2 cups of sugar). Add the sugar to the juice and set the pan over medium-high heat. Bring the syrup to a rolling boil (watch to make sure it doesn't boil over), boil for 30 seconds and then remove from the heat. Let it settle for a minute, and then carefully skim off the foam. Bring to a rolling boil again and then immediately remove from the heat. Let it settle, and skim it again. Measure out 1/2 cup of the syrup for use in the baked rhubarb and set aside; refrigerate the rest of the syrup for another use. For the baked rhubarb: Preheat the oven to 325 degrees F. Trim and discard the ends of the rhubarb; cut the stalks into 3/4-inch-thick slices on a deep diagonal, keeping them neatly stacked together. Transfer the slices to a 9-by-13-inch baking pan, making rows of cut rhubarb, until you have filled the pan. Warm the reserved raspberry syrup in a microwave oven (or a small saucepan) until hot. Add the sugar to the warm syrup and stir to dissolve. If using the vanilla bean, slice it lengthwise, scrape out the pulp and throw the pulp into the syrup and the pods in with the rhubarb. If using vanilla extract, add it to the syrup. Pour the raspberry syrup evenly over the rhubarb and bake, uncovered, until the rhubarb is soft but not mushy, 15 to 18 minutes. Halfway through baking, remove the pan from the oven, and gently tilt the pan and spoon the syrup over the rhubarb to glaze it. Allow the baked rhubarb to cool in the pan, glazing it once more with the syrup as it cools. Refrigerate the rhubarb in the pan. (The rhubarb will keep in the refrigerator for up to 1 week, and gets firmer and brighter as it sits.) Serve over vanilla ice cream. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 53520,"Thai Chicken with Carrot-Ginger Salad 2 tablespoons unsalted butter, softened 3 garlic cloves; 2 chopped, 1 crushed 4 teaspoons Thai green curry paste (available in the international aisle) 4 teaspoons finely chopped peeled ginger Grated zest and juice of 3 limes
4 skin-on, bone-in chicken breasts (2 to 2 1/2 pounds) Kosher salt 1 tablespoon vegetable oil 1 pound carrots 2 tablespoons chopped fresh cilantro Instructions: Preheat the oven to 450 degrees F. Place a rack in a roasting pan. Mix the butter, chopped garlic, curry paste, 3 teaspoons ginger, the zest of 2 limes and the juice of 1 lime in a bowl.
Season the chicken with salt. Loosen the skin and rub the curry butter underneath. Place skin-side up on the rack and pour about 1/2 cup water into the pan. Roast until the chicken is cooked through and the skin is crisp, 20 to 25 minutes.
Meanwhile, mix the crushed garlic with the remaining 1 teaspoon ginger, the zest of 1 lime and juice of 2 limes. Whisk in the vegetable oil. Shave the carrots into ribbons with a vegetable peeler and toss with the dressing. Add the cilantro and 1/2 teaspoon salt and toss. Serve the chicken with the carrot-ginger salad.
","[Sauvignon Blanc, Pinot Grigio, Riesling, Chenin Blanc]" 53521,"Bucatini All'Amatriciana with Spicy Smoked Mozzarella Meatballs 2 tablespoons olive oil 6 ounces pancetta, diced 1 yellow onion, finely chopped 2 garlic cloves, minced Pinch crushed red pepper flakes 1 (14-ounce) can crushed tomatoes 1/2 teaspoon kosher salt, plus more for seasoning 1/2 teaspoon freshly ground black pepper, plus more for seasoning 1/2 cup grated Pecorino Romano 1 small (6-ounce) onion, grated 1/2 cup chopped fresh flat-leaf parsley, plus 1/4 cup 2/3 cup grated Parmesan cheese, plus 1/4 cup 1/3 cup Italian-style bread crumbs 1 large egg 2 tablespoons ketchup 3 garlic cloves, minced 1/4 teaspoon crushed red pepper flakes 1 teaspoon kosher salt, plus more for seasoning 1/2 teaspoon freshly ground black pepper, plus more for seasoning 8 ounces ground beef 8 ounces ground veal 2 ounces smoked mozzarella cheese, cut into 16 (1/2-inch) cubes 1 pound bucatini or other long pasta Instructions: For the sauce: In a large heavy skillet, heat the oil over medium heat. Add the pancetta and cook, stirring constantly, until golden brown, about 5 to 7 minutes. Using a slotted spoon, remove the pancetta and reserve. Add the onion and cook for 5 minutes. Stir in the garlic and red pepper flakes and cook until fragrant, about 30 seconds. Add the tomatoes, 1/2 teaspoon salt, 1/2 teaspoon black pepper, and the cooked pancetta. Simmer, uncovered, over medium-low heat until the sauce thickens, about 15 minutes. Stir in the cheese and season with salt and pepper, to taste. For the meatballs: Position an oven rack in the lower 1/3 of the oven. Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper. In a large bowl, combine the onion, 1/2 cup parsley, 2/3 cup Parmesan, bread crumbs, egg, ketchup, garlic, red pepper flakes, 1 teaspoon salt, and 1/2 teaspoon pepper. Add the beef and veal. Using your hands, combine all ingredients gently but thoroughly. Shape the meat mixture into 16 (1 1/2-inch-diameter) meatballs and place on the prepared baking sheet. Make a hole in the center of each meatball and place a cube of mozzarella inside. Reform the meatball so that the mozzarella is completely covered with the meat mixture. Bake the meatballs for 15 minutes until cooked through. 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 and place in a large serving bowl. Add the meatballs and sauce. Toss gently and season with salt and pepper, to taste. Sprinkle with the remaining parsley and Parmesan. ","[Barolo, Barbaresco, Dolcetto, Aglianico]" 53522,"Pistachio Cucidati 2 cups all-purpose flour, plus more for dusting 1/3 cup granulated sugar 1/4 teaspoon baking powder 1/2 teaspoon salt 1 stick cold unsalted butter, cut into pieces 3 large eggs 3/4 cup unsalted pistachios 3/4 cup packed dried apricots 1/4 cup honey Finely grated zest and juice of 1/2 orange 1/4 teaspoon pure almond extract Confectioners' sugar, for dusting Instructions: Pulse the flour, granulated sugar, baking powder and salt in a food processor. Add the butter; pulse until the mixture looks like coarse meal. Add 2 eggs; pulse until the dough forms a ball. Transfer to a floured surface; knead just until smooth. Shape into a 5-by-12-inch rectangle on a piece of plastic wrap; wrap and chill 1 hour. Pulse the pistachios in the food processor until finely chopped; transfer to a bowl. Pulse the apricots until finely chopped. Return the pistachios to the food processor along with the honey, orange zest and juice, and almond extract; pulse to combine. Refrigerate. Position racks in the upper and lower thirds of the oven; preheat to 375 degrees F. Line 2 baking sheets with parchment. On a floured surface, cut the dough lengthwise into four 1 1/4-inch-wide strips. Roll 1 strip into a 3-by-18-inch rectangle. Spoon 1/3 cup of the pistachio mixture down the length. Starting from a long side, roll into a log to enclose the filling. Pinch the seam to seal; arrange seam-side down. Cut into 2-inch pieces and put on a baking sheet; refrigerate. Repeat with the remaining dough and filling. Make 1/2-inch-long cuts on the cut ends of each piece of dough; pull apart to form an X. Arrange 1 inch apart on the baking sheets. Beat the remaining egg and brush on the cookies. Bake, switching the pans halfway through, until the cookies are light golden, about 15 minutes. Let cool 5 minutes; transfer to racks to cool completely. Dust with confectioners' sugar. ","[Chardonnay, Sauvignon Blanc, Riesling, Gavi]" 53523,"Cold Tofu Salad 3 tablespoons rice vinegar 2 tablespoons light soy sauce 1 tablespoon soy oil 1 tablespoon white sesame seeds 1/2 cup roughly chopped cilantro 1 generous tablespoon finely grated fresh ginger 2 green onions, finely sliced Salt to taste 2 blocks of tofu (about 20 ounces), drained on paper towels Instructions: Combine the dressing ingredients in a mixing bowl and set aside. Cut the tofu into 1 inch cubes and arrange on individual plates. Cover with the dressing and serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 53524,"Chili Hush Puppies 4 cups canola oil 1 cup leftover cornbread batter from \Chili Topped Corn Bites\ recipe 3/4 cup leftover chili from \Chili Topped Corn Bites\ recipe 1 tablespoon chopped parsley leaves 1/2 teaspoon baking powder 1/2 cup sour cream 2 teaspoons finely chopped chives 1/2 teaspoon Cajun seasoning 1/2 teaspoon hot sauce (recommended: Tabasco) Instructions: Heat the oil, in a heavy-bottomed pot over medium-high heat, to 360 degrees F. In a large bowl, mix together the cornbread batter, chili, parsley and baking powder until thoroughly combined. Working in batches, so to not over crowd the oil, drop the batter by heaping tablespoons into the hot oil. Fry until golden brown, about 4 to 5 minutes. Remove from the oil to a plate lined with a paper bag or paper towels, to drain. Transfer to a serving platter and serve with the Spicy Sour Cream Dipping Sauce: For Spicy Sour Cream Dipping Sauce: Add all the ingredients to a small bowl and stir until well combined. ","[Zinfandel, Malbec, Tempranillo, Garnacha]" 53525,"Escargot with Wild Mushrooms 1 shallot, chopped, plus 1 shallot chopped 1 tablespoon butter, plus 1 tablespoon, plus 2 tablespoons 1 cup sliced oyster mushrooms 1 cup sliced morels 1 cup sliced shiitakes 20 jumbo snails, poached in lightly salted water and removed from their shells 1 tablespoon sliced garlic 1/2 cup Cognac 2 cups Cabernet Sauvignon 1 bay leaf 2 sprigs thyme 1 cup veal stock 1 drop truffle oil 1 cup chopped chives Salt and freshly ground black pepper Instructions: Saute 1 chopped shallot with 1 tablespoon butter until the shallots are soft. Add the sliced mushrooms and saute until the mushrooms have released their liquid and it has evaporated. Set aside and keep warm. In a separate pan, saute the remaining chopped shallot in 1 tablespoon butter. Add the snails and the garlic to the pan and toss. Remove the pan from the heat and add the Cognac. Ignite the Cognac with a lighter or by tilting the pan carefully towards the open flame and letting it catch. Flambe the Cognac until it is almost reduced. Add the Cabernet, bay leaf, and thyme, and reduce the liquid in the pan by two-thirds. Pour the veal stock into the pan and let the sauce simmer for 5 minutes. After the snail mixture has simmered for 5 minutes, add in the mushrooms and remove from the heat. Whisk in the remaining butter and stir in the truffle oil. Adjust seasoning with salt and pepper and top with chives. Serve the snails divided between warm shallow bowls. ","[Chardonnay, Pinot Grigio, Riesling, Sparkling wine]

" 53526,"Cheese Plate with Grape Tapenade 1 cup finely chopped grapes 2 tablespoons chopped toasted marcona almonds 1 tablespoon minces shallots juice of 1/2 lemon 1 teaspoon honey salt spanish cheeses sliced bagutte Instructions: Combine 1 cup finely chopped grapes, 2 tablespoons chopped toasted marcona almonds, 1 tablespoon minced shallots, the juice of 1/2 lemon and 1 teaspoon honey in a bowl; season with salt and let sit 30 minutes. Serve with Spanish cheeses like Mahon and manchego, and sliced baguette. ","[Riesling, Pinot Grigio, Vermentino, Gavi]" 53527,"Zucchini and Apple Bread Nonstick spray 1 cup finely grated zucchini (about 1 zucchini) 1 cup grated green apple, peeled and cored (about 1 apple) 1 1/4 cups packed light brown sugar 1 cup canola oil 3 large eggs 1 teaspoon vanilla extract 3 cups plus 1/2 teaspoon all-purpose flour 1/4 teaspoon kosher salt 1 1/2 teaspoons baking powder 1 1/2 teaspoons baking soda 1 teaspoon ground cinnamon 1 teaspoon freshly ground nutmeg 1 1/2 cups chopped walnuts Instructions: Preheat the oven to 375 degrees F. Coat 2 (4 1/2 by 8 1/2-inch) loaf pans with nonstick spray. Line the pans with parchment paper and spray the paper. Combine the zucchini, apple, brown sugar, oil, eggs and vanilla extract in a large bowl and stir to combine. Add 3 cups flour, salt, baking powder, baking soda, cinnamon and nutmeg to the bowl and mix well. Toss the nuts with the remaining1/2 teaspoon flour to coat and prevent them from sinking. Gently stir in the nuts and the extract. Divide the batter between the 2 loaf pans. Bake until a toothpick or skewer inserted in the middle of each loaf comes out clean, 50 minutes to 1 hour. Remove the bread from the pans and cool on a wire rack. ","[Chardonnay, Riesling, Pinot Grigio, Sparkling wine]

" 53528,"Pressed Picnic Sandwich with Roasted Red Pepper and Pepperoncini Spread 1/2 cup mayonnaise 1/3 cup roasted red peppers, finely chopped 1 tablespoon fresh lemon juice 2 to 3 pepperoncini, finely chopped 1 clove garlic, grated Kosher salt and freshly cracked black pepper 1(12 to 14-inch) loaf ciabatta bread, sliced in half lengthwise 5 ounces herbed goat cheese 1/4 pound prosciutto, thinly sliced 1/4 pound salami, thinly sliced 1 cup marinated artichoke hearts, drained and sliced 2 cup loosely packed arugula Balsamic vinegar, as needed Kosher salt and freshly cracked black pepper Instructions: For the spread: Combine the mayonnaise, roasted red peppers, lemon juice, pepperoncini and garlic in a small mixing bowl and whisk until combined. Season the spread with salt and pepper and set aside. For the sandwich: Scoop out the center of each bread half, creating a hollow space for all the ingredients. Spread the herbed goat cheese on both sides of the bread and then add the roasted red pepper and pepperoncini spread. On the bottom half of the bread, lay the slices of prosciutto, salami and top with the artichokes. Top with the arugula, drizzle with balsamic vinegar and season with salt and pepper. Place the top half of the bread on top and wrap tightly in plastic wrap. Place the sandwich on a baking sheet and top with another baking sheet. Place a heavy pan (like cast iron) on the top baking sheet and store in the refrigerator, for at least 4 hours and up to overnight to allow the flavors to marry together. (If you can't fit 2 sheet trays in your refrigerator, just use the heaviest pan you have.) To serve, unwrap the sandwich and slice into 8 to 10 individual servings.; ","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]

" 53529,"Royal Icing 2 large egg whites (or substitute powdered egg whites) 3 cups confectioners' sugar 1 teaspoon lemon juice Instructions: Combine the egg whites and confectioners' sugar in a medium-size mixing bowl and whip with an electric mixer on medium speed until opaque and shiny, about 5 minutes. Whisk in the lemon juice, this will thin out the icing. Beat for another couple of minutes until you reach the right spreading consistency for the cupcakes. ","[Chardonnay, Sauvignon Blanc, Riesling]" 53530,"Ringmaster Raspberries over Peaches Foster 3 large fresh ripe peaches, peeled and sliced into wedges 6 tablespoons caramel sauce slightly heated (by placing jar in a bowl of hot water) 6 tablespoons granola 1 pint vanilla ice cream 1 pint fresh raspberries, evenly divided into 6 portions Instructions: Arrange peach wedges in a radial pattern on each serving dish. Spoon caramel sauce over and sprinkle with granola. Top with a scoop of ice cream and fresh raspberries. ","[Chardonnay, Moscato, Sparkling wine]" 53531,"Papa's Slaw 1 small head cabbage 2 bell peppers 2 carrots 2 small onions 1/4 teaspoon salt 1/2 teaspoon celery seed 1/2 teaspoon mustard seed 1 cup white vinegar 1 cup sugar Instructions: Grind or chop fine cabbage, peppers, carrots and onions. Sprinkle salt over mixture and let stand 2 hours. Drain well. Add celery seed, mustard seed, vinegar and sugar. Put in covered dish in refrigerator. ","[Chardonnay, Riesling, Gewrztraminer]" 53532,"Penne Pasta With Vegetables 1 (1 oz.) packet Hidden Valley? Original Ranch? Salad Dressing & Seasoning Mix 1 (1 lb.) box penne pasta 4 ounces cream cheese cut in cubes 1 (1 lb.) package frozen, mixed vegetables thawed 2 tablespoons sliced almonds or pine nuts, toasted Instructions: Cook pasta according to the package directions and drain, reserving 1 cup of the cooking liquid. Combine the reserved cooking liquid, Hidden Valley? Original Ranch? Salad Dressing & Seasoning Mix, and cream cheese and stir until smooth. Stir the vegetables into the sauce and cook over medium heat for 4 to 6 or until the sauce is bubbly and the vegetables are heated through. Fold the pasta together with the sauce. Serve immediately garnished with the nuts. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 53533,"Focaccia Pizza 3 1/2 cups bread flour, spooned into measuring cups and then leveled off 1 1/2 teaspoons kosher salt 1 1/4 teaspoons instant yeast 1 1/2 cups lukewarm water 1 teaspoon honey 1/2 cup extra-virgin olive oil Sauce, recipe follows 5 ounces sliced pepperoni 15 deli-style slices Monterey Jack cheese (about 8 ounces) Dried oregano, for garnish Red pepper flakes, for garnish Freshly grated Parmesan, for garnish One 14-ounce can crushed tomatoes 2 tablespoons extra-virgin olive oil 3/4 teaspoon kosher salt 1/4 teaspoon granulated sugar 1 clove garlic, finely grated Instructions: Add the flour, salt and yeast to the bowl of a stand mixer and whisk to combine. Add the water, honey and 3 tablespoons of the olive oil to a 2-cup measuring cup. Whisk to combine. Add the water mixture to the mixer bowl and use a rubber spatula to incorporate the ingredients slightly. Attach the bowl to the stand mixer fitted with the dough hook and mix on low speed until the mixture forms into a ball and no loose flour is left at the base of the bowl, 3 to 4 minutes. Turn the mixer up to medium speed and knead for 2 to 3 minutes. Pour the remaining olive oil into a 18-by-13-inch rimmed baking sheet. Turn the dough out onto the baking sheet. Turn it once to coat all the sides of the dough in the olive oil. Cover the pan with an inverted baking sheet of the same size and leave in a warm place to rise until doubled in size, about 2 hours. After 2 hours, preheat the oven to 500 degrees F. Remove the top baking sheet and, using the tips of your fingers, delicately stretch the dough until it almost reaches the edges of the pan. Cover again with the rimmed baking sheet and let the dough rest while you make the Sauce (see recipe below). Uncover the dough and delicately stretch the dough to reach all the edges of the pan again. If the dough springs back too much, let the dough sit for another 5 to 10 minutes before trying to stretch it further. Once the dough is stretched to fit the pan, top it with the sauce. Cover the sauce completely with the pepperoni, then top the pepperoni with the sliced cheese. Transfer the pizza to the oven and bake until the cheese is lightly browned in spots and the crust is golden, 15 to 20 minutes. Remove the pizza from the oven and use a large spatula to transfer it to a cutting board. Top with dried oregano, red pepper flakes and Parmesan. Cut into 16 squares and serve immediately. Add the tomatoes, olive oil, salt, sugar and garlic to a mixing bowl. Whisk to combine and set aside. ","[Chardonnay, Pinot Grigio, Gavi, Vermentino]" 53534,"Chuck's Ricotta Cheese Risotto 4 cups chicken stock 1 tablespoon olive oil 2 shallots, finely chopped 1 leek, finely chopped 2 cups Arborio rice 1/4 cup butter 1/2 cup grated Parmigiano-Reggiano cheese 4 cups spinach 2 cups green peas Sea salt and freshly ground pepper 1 tablespoon canola oil 2 cups shiitake mushrooms 3 cups rock shrimp or any other shrimp you prefer 2 tablespoons butter Sea salt and freshly ground pepper to taste 1/4 cup fresh parsley leaves, finely chopped 1 handful chive, finely chopped 1 cup ricotta cheese Instructions: For the risotto: In a saucepan, bring the chicken stock to a simmer over medium-low heat. In a large saucepan, cook the shallots and leek in 1 tablespoon oil over medium-low heat, stirring, until softened, for about 5 minutes. Add the rice, stirring until each grain is coated with oil. Add about 3/4 cup of the simmering stock and cook over medium-high heat, stirring constantly, until the stock is absorbed. Continue adding the stock, 3/4 cup at a time, still stirring constantly and letting each batch be absorbed before adding the next. Reduce the heat to moderate if necessary to keep the risotto at a simmer. Continue adding the stock in the same manner until the rice is tender and creamy looking but still al dente, about 20 minutes. Reduce the heat to low, add the butter, Parmigiano-Reggiano cheese, spinach, and green peas. Season with salt and pepper. Mix well. Remove from heat and keep warm. For the sauteed rock shrimp and mushrooms: In a heavy-bottom frying pan, heat the oil and saute the mushrooms for 3 minutes. Add the shrimp and continue sauteing for 3 to 4 minutes. Melt in the butter, season with salt and pepper and set aside. Serve the risotto with the sauteed rock shrimp and mushrooms. Garnish with parsley, chive and a few dollops of ricotta cheese. ","[Barolo, Barbaresco, Chianti, Brunello di Montalcino]" 53535,"Apple Cider Brined Chicken 3 tablespoons kosher salt, divided 3 tablespoons pepper, divided 2 cups apple cider vinegar 1 cup apple juice 2 medium-size whole chicken, cut into 8 pieces 4 cups all-purpose flour 4 cups vegetable oil Instructions: Mix 2 tablespoons salt, 2 tablespoons pepper, 4 cups water, vinegar, and apple juice in a 2 gallon container. Add the chicken and allow to marinate for 30 minutes up to 3 hours in the refrigerator.
Add the remaining 1 tablespoon salt and 1 tablespoon pepper to the flour, mix well, and hold until ready to fry.
In a cast iron skillet, add the oil and bring to 350 degrees F over high heat. Remove the chicken from the brine, pat dry with a paper towel, and dredge the chicken in the seasoned flour, coating well and tapping off any excess. Once all the chicken is floured, add to the oil, in batches, and cook until golden brown on both sides, 8 to 9 minutes per side. The internal temperature must be 165 degrees to be cooked thoroughly. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 53536,"Cheddar and Chive Bread 1 loaf baguette or French bread, split lengthwise, then cut in 1/2 2 cups shredded sharp cheddar cheese 10 blades fresh chives, chopped Instructions: Heat broiler. Lightly toast bread under hot broiler. Remove bread from broiler and cover with shredded cheddar cheese. Sprinkle cheese liberally with chopped chives and set aside. When you are ready to serve your meal, return bread to broiler to melt cheese. When cheese is bubbly and lightly browned, remove bread from broiler and cut into 2-inch chunks. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 53537,"Prime Angus Beef Short Ribs 3 pounds boneless prime Angus beef short ribs 2 teaspoons salt 1 teaspoon black peppercorns, crushed 1 teaspoon sugar 6 peeled shallots, chopped 1 fresh bay leaf Dash of fresh thyme leaves 3 cups red wine 1 cup beef or veal stock Butter 1/2 pineapple, peeled and cut into 1-inch cubes 1 tablespoon pistachio oil Chopped scallions Instructions: In a large pan over medium-high heat, sear the short ribs on all sides, in batches if necessary. Add the salt, peppercorns, sugar, shallots, bay leaf and thyme. Stir for 1 minute, and then deglaze with the red wine. Cook for 4 minutes, and then add the beef stock. Cover, reduce the heat to medium-low and simmer, stirring occasionally and skimming fat from the surface, until the meat is tender, about 2 1/2 hours.
Remove the meat and pass the cooking juices through a sieve into a saucepan. Reduce the juices over medium heat until a smooth texture. Add a dash of butter. Mix the pineapple cubes with the pistachio oil and some scallions. Serve with the beef and sauce.
","[Cabernet Sauvignon, Malbec, Syrah, Tempranillo]" 53538,"Chorizo 2 pounds boneless, skinless pork shoulder, cut into 1-inch cubes 1 pound skinless pork fatback, cut into 1-inch cubes 2 tablespoons ancho cl powder 1 1/2 tablespoons kosher salt 4 cloves garlic, pressed or finely minced 1 tablespoon pure chipotle powder (not chipotle chili powder) 1 tablespoon Mexican oregano,* crushed 1 1/2 teaspoons ground cumin 1 1/2 teaspoons sugar 1 1/2 teaspoons cayenne 3 tablespoons apple cider vinegar 2 tablespoons achiote paste* Serving suggestions: corn tortillas, shredded cabbage, pickled red onion, crumbled queso fresco, cilantro leaves and lime wedges Serving suggestions: corn tortillas, shredded cabbage, pickled red onion, crumbled queso fresco, cilantro leaves and lime wedges
Instructions: Place a large bowl, pusher and assembled meat grinder attachment fitted with a fine grinding plate in the freezer. In another large bowl, toss the pork shoulder, fatback, ancho cl powder, salt, garlic, chipotle powder, oregano, cumin, sugar and cayenne together until all the pork is completely coated with the spice mixture. Cover tightly with plastic wrap and place in the freezer to chill for up to 1 hour (you want the meat very cold but not frozen solid). Mix together the vinegar and achiote paste in a small bowl with a fork until smooth and keep it in the refrigerator.
When ready to grind the meat, fill a large bowl with ice water and then nest the chilled bowl from the freezer into it. Working quickly, grind the pork into the chilled bowl with the machine at medium-high speed. Reserve any remaining spice mixture. After pork is ground, place it in the freezer until very cold, about 20 minutes (at 45 degrees F, the fat begins to melt and can affect the texture of the sausage).
Remove the ground pork from the freezer and add the chilled achiote mixture and any remaining spice mixture. Using clean hands (wear gloves to prevent staining) or the paddle attachment of a stand mixer, knead or mix the pork until a sticky mass forms, about 2 minutes by hand or 1 minute in a stand mixer at medium speed. Wrap the chorizo tightly in plastic wrap and refrigerate for 24 hours or up to 3 days before using (flavors will develop as the chorizo rests).
In a large nonstick skillet over medium-high heat, cook 1 pound (about a third) of the chorizo, breaking it into small pieces with the side of a wooden spoon. Stir occasionally until cooked through and browned, 5 to 7 minutes.
Serve the cooked chorizo on warm corn tortillas with shredded cabbage, pickled red onion, crumbled queso fresco, cilantro leaves and lime wedges. The chorizo can also be formed into patties or frozen for up to 3 months. ","[Rioja, Tempranillo, Garnacha, Barbera]" 53539,"Hot Spiced Buttered Rum 4 tablespoons unsalted butter, softened 2 tablespoons light brown sugar 1 teaspoon pure vanilla extract 1/2 teaspoon ground cinnamon 1/2 teaspoon ground allspice 1/4 teaspoon freshly grated nutmeg 3 cups unsweetened pineapple juice 4 fluid ounces dark rum 4 long cinnamon sticks Instructions: In a small bowl mix the butter with the sugar, vanilla, cinnamon, allspice, and nutmeg until thoroughly combined. Warm the pineapple juice in a medium saucepan until very hot, but not boiling. Remove from the heat and whisk in spiced butter until combined. Divide the rum among 4 mugs. Pour the pineapple juice into the mugs. Drop a cinnamon stick into each mug to use as a swizzle stick. Serve.
","[Rhone Blends, Brandy, Sherry, Port]" 53540,"Chipotle-Honey Glazed Tilapia 1/2 cup chipotle chiles in adobo sauce 2 tablespoons honey 2 scallions, white and green parts, roughly chopped 3 tablespoons extra-virgin olive oil Kosher salt and freshly ground black pepper Four 6- to 8-ounce tilapia fillets Coleslaw and lemon wedges, for serving Instructions: Put the chipotle chiles, honey, scallions, 2 tablespoons of the oil, 1 teaspoon salt and a few grinds of pepper in a food processor and pulse until combined. Transfer to a large bowl, add the tilapia and toss to coat evenly; set aside for 10 minutes at room temperature. Heat the remaining 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add the tilapia and cook, turning once, until just cooked through, 5 to 7 minutes. Serve with coleslaw and lemon wedges on the side.
","[Malbec, Tempranillo, Garnacha, Zinfandel]" 53541,"Maple Bacon Deviled Eggs Nonstick cooking spray, for the rack 4 pieces thick-cut bacon
1/4 cup maple syrup
1 tablespoon light brown sugar
1/2 teaspoon paprika
1/2 teaspoon cayenne powder, optional
12 large eggs 1 cup mayonnaise
1 tablespoon Dijon mustard
1 teaspoon maple syrup
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 tablespoons chopped fresh chives Instructions: For the bacon: Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper and fit with a cooling rack. Spray the cooling rack with nonstick spray. Lay the bacon out on the rack in an even layer. Mix the syrup, sugar, paprika and cayenne, if using, in a small bowl. Brush on both sides of the bacon. Bake until golden but still pliable, about 15 minutes, then flip and bake until darker and crisp, another 15 minutes. (The bacon will continue to crisp as it rests.) Remove to a plate and allow to cool completely in a single layer. Chop and set aside. For the eggs: Fill a large saucepan with water and bring to a boil. With a ladle, slowly lower the eggs into the water, one by one. Reduce the heat to a low boil and cook for 10 minutes. Drain. When the eggs are cool enough to handle, remove the shells. Slice each egg in half lengthwise. Remove the yolks and place them in a food processor. Arrange the whites cut-side up on a serving platter. Process the yolks until it looks sandy. Add the mayo, Dijon, maple syrup, salt and pepper. Process until well blended and very smooth, about 1 minute, then transfer to a resealable plastic bag or piping bag. If using a resealable bag, use scissors to snip off a bottom corner from the bag. Using the bag like a pastry bag, pipe the yolk mixture into the egg whites. Sprinkle with the bacon and chives. Cover loosely and chill until ready to serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 53542,"Peach and Raspberry Almond Swirls 4 cups plain yogurt 1/4 cup sliced almonds, toasted 1/4 cup good honey 1 1/2 teaspoons pure vanilla extract 2 teaspoons grated orange zest 1/2 to 1 cup peach nectar 1/4 cup raisins 1 peach, peeled and diced 1/2 pint fresh raspberries Instructions: Line a sieve with cheesecloth or paper towels and suspend it over a bowl. Pour the yogurt into the sieve and allow it to drain, refrigerated, for 3 hours or overnight. Place the thickened yogurt into a medium bowl and add the almonds (reserving 1 tablespoon for the garnish), honey, vanilla, and orange zest. Thin with peach nectar until it is a desirable consistency. Add the raisins, peach (reserving 1 tablespoon for garnish) and raspberries (reserving 2 tablespoons for garnish). Spoon into individual bowl or glasses and garnish with the reserved almonds, peach and raspberries. ","[Chardonnay, Moscato, Sauvignon Blanc, Cava]" 53543,"Pickled Root Vegetable Salad 2 medium golden beets, peeled and sliced 1/8-inch thick 1 medium parsnip, peeled and sliced 1/8-inch thick 1 medium sweet potato, peeled and sliced 1/8-inch thick
2 medium red beets, peeled and sliced 1/8-inch thick 1/2 teaspoon whole black peppercorns 2 cloves garlic, smashed 1 small red onion, thinly sliced 3 cups apple cider vinegar 3/4 cup sugar 1/4 cup kosher salt 1 teaspoon mustard seeds 1/2 teaspoon celery seed 4 ounces goat cheese, crumbled 1/4 cup fresh flat-leaf parsley leaves, chopped 1/4 cup pistachios, roughly chopped Extra-virgin olive oil, for drizzling
Instructions: Combine the golden beets, parsnips and sweet potatoes in a heatproof mixing bowl, and combine the red beets and onions in another heatproof mixing bowl to prevent any bleeding from the red beets. Combine the vinegar, sugar, salt, mustard seeds, celery seed, peppercorns, garlic and 1 cup water in a saucepan. Bring the mixture to a boil over medium-high heat to dissolve the sugar and salt.
Pour some of the hot pickling liquid over the red beets and onions just until they are submerged, and then pour the remaining liquid over the golden beets, parsnips and potatoes. Let the vegetables sit in the pickling liquid until just tender, about 1 hour.
Drain the vegetables and plate the red beets and onions. Top with the other vegetables just before serving, and garnish with the goat cheese, parsley and pistachios and drizzle with olive oil. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 53544,"Greek Grilled Chicken and Vegetable Salad with Warm Pita Bread for Wrapping 1 1/3 to 1 1/2 pounds chicken breast tenders, 2 packages from meat case Salt and pepper 8 pita breads 1 ripe lemon, zested and juiced 3 tablespoon red wine vinegar, eyeball it 1/2 cup extra-virgin olive oil, eyeball it 2 tablespoons fresh chopped oregano, 4 stems, stripped of leaves and chopped 3 cloves garlic, chopped 2 hearts Romaine lettuce, chopped 1/2 cup pitted Kalamata olives, coarsely chopped 8 ounces feta cheese, crumbled 2 vine ripe tomatoes, seeded and diced 1/3 seedless or English cucumber, diced 1/2 red onion, chopped 1/2 cup flat leaf parsley leaves, a couple of handfuls, chopped Instructions: Preheat grill pan over high heat. Place chicken in shallow dish and season with salt and pepper. Preheat oven to 275 degrees F. Wrap pita breads in foil. Place in warm oven and heat until dinner is served. Combine lemon zest, juice and vinegar in a bowl and whisk in oil. Add oregano, garlic and whisk again to combine into dressing. Pour half the dressing over chicken tenders. Turn tenders in dressing to coat. Combine remaining salad ingredients in a bowl. Pour remaining dressing over salad and toss well. The salad should be very lightly dressed. Season salad with salt and pepper and transfer to a large serving platter. Grill tenders 4 to 5 minutes on each side. Transfer hot tenders to the salad lined serving platter. Remove pitas from oven and unwrap. Cut pitas in half and arrange around the edge of platter. To serve, each person can pile grilled chicken and veggies into pita halves, wrap up on either side and enjoy! ","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]" 53545,"Bearnaise Deviled Eggs with Caviar and Fried Shallots Vegetable oil, for deep-frying 2 large shallots
1 cup rice flour
Kosher salt and freshly ground black pepper
1 bunch fresh tarragon, tips snipped and held in ice water, for garnish 2 shallots, minced
1/4 cup champagne vinegar
1/4 cup dry white wine
3 egg yolks 1 stick (8 tablespoons) butter, melted
Salt and freshly ground black pepper
12 eggs 2 tablespoons creme fraiche
2 tablespoons mayonnaise
1 tablespoon Dijon mustard
Juice of 1/2 lemon
Kosher salt
2 ounces caviar
Instructions: For the fried shallots: Fill a deep, heavy skillet with 1 inch of oil and heat to 350 degrees F. Slice the shallots thinly, and separate into rings. Dust with rice flour, and then drop into the hot oil. Fry until golden brown and crispy. Remove to a paper towel to drain. Season with salt and pepper. For the bearnaise sauce: In a small saucepan over medium-high heat, combine half of the tarragon with the shallots, vinegar and wine. Bring to a simmer and cook until reduced by half, about 10 minutes. Remove from the heat and set aside to cool. Blend the egg yolks and 1/4 cup of the bearnaise reduction together in a blender. With the blender running, add one-third of the melted butter in a slow, steady stream. Once the butter emulsifies, turn the blender speed up to high and add the remaining butter. Add the remaining half of the tarragon, season with salt and pepper, and give the sauce one more buzz. Set aside in a warm spot to hold. For the deviled eggs: To make perfect hard-boiled eggs, place the eggs in a saucepan of cold water and bring to a boil over high heat. Once the water boils, immediately turn off the heat and let sit for exactly 14 minutes. Transfer the eggs to a bowl of cold water, let cool, and then peel. Slice the eggs in half, and then slice a sliver off the bottom so they will stand erect on the plate. Remove the yolks to a food processor. Season a bowl of cold water very generously with salt, and stir until dissolved. Rinse the egg whites in the salt water to remove any remaining yolk--this way, you season the eggs at the same time. To the yolks in the food processor, add 1/4 cup of the bearnaise sauce and the creme fraiche, mayonnaise, mustard and lemon juice. Process until completely smooth--you may have to add a few drops of water to loosen. Season with salt. Transfer the egg yolk mixture to a piping bag fitted with a large circle tip, and pipe the filling into the egg whites. Top with caviar, fried shallots and tarragon tips. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Cava]

" 53546,"Edible Chocolate Bowl 1 cup chopped white chocolate or melting candy wafers Instructions: Put the chocolate in a microwave-safe bowl and microwave for 30 seconds, stirring occasionally. Continue heating the chocolate for 10 seconds at a time until completely melted; be careful not to burn the chocolate. Stir until smooth. Let it cool slightly; the heat can pop the balloons. Blow up 2 latex balloons to 4 to 6 inches in diameter and tie. Carefully dip each balloon in the chocolate. Rotate and slightly tilt each balloon, allowing the chocolate to go up the sides. Use a spatula or the back of a spoon to spread the chocolate up the sides. Cool the balloons in the refrigerator tie-side down in a glass bowl or muffin tin for 5 minutes to set. Carefully snip the ties off with scissors to remove the balloons. The balloons should separate from the chocolate. If the balloons are still stuck to the chocolate, carefully peel off. If you'd like the bowls to sit flat for serving, add a dollop of melted chocolate, about 1/2 tablespoon, to the center of the bottom of the bowls and place on a piece of parchment paper. Let set in the refrigerator for a few minutes. ","[Chardonnay, Moscato, Riesling, Sparkling wine]" 53547,"Potatoes \Da Delfina
1 1/2 pounds (about 16) small \creamer\ potatoes, preferably Yukon gold Peanut oil Sea salt, preferably gray salt, and freshly ground black pepper 1/4 cup chopped fresh Italian flat-leaf parsley 2 teaspoons grated lemon zest 1/4 cup extra-virgin olive oil 1/4 cup chopped garlic Instructions: Put the potatoes in a large pot of cold, well salted water to cover. Bring to a boil and cook until a knife slips in easily, 15 to 20 minutes. Drain the potatoes. Place on a cookie sheet and refrigerate until cool. When they are cool enough to handle, hold 1 between your hands as if you were clapping and press gently with the heel of 1 hand. You want to smash the potato to about a 1/2-inch thickness while keeping it in 1 piece. The skin will split, but the potato should not fall apart. Repeat with the remaining potatoes. You can prepare the potatoes to this point several hours ahead. Pour 1/2-inch of peanut oil in the large skillet and heat over moderately high heat. Combine the parsley, garlic, and lemon zest in a serving bowl and set aside. When the oil begins to smoke, carefully put the smashed potatoes in the oil and cook on both sides until crisp and well browned, 8 to 10 minutes. With a slotted spoon, transfer to paper towels to drain. Season with salt and pepper. Heat the olive oil in a small skillet over moderately high heat. Add the garlic and saute until lightly browned. With a slotted spoon, transfer the garlic to the bowl with the parsley-lemon mixture. When the potatoes are ready, add them to the garlic mixture and toss gently. Serve immediately. Save the leftover garlic oil and use it to dress a salad or vegetables the following day. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 53548,"Cinnamon Buns Nonstick oil spray 1 cup yeast starter 1/2 cup granulated sugar 1/2 cups vegetable oil (recommended: Mazola) 1 tablespoon salt 1 1/2 cups hot tap water 1 (1 tablespoon) package dry active yeast 6 cups all-purpose flour (recommended: Pillsbury) 2 sticks butter 1 1/2 cups brown sugar, plus more if needed 1/2 cup ground cinnamon 1 cup chopped pecans 1/2 cup raisins 4 cups 10x powdered sugar 3/4 cup half-and-half Instructions: Buns: When you are ready to bake, preheat the oven to 170 degrees F. Prepare 2 (9 by 12-inch) rectangular baking dishes by spraying with nonstick oil spray. In a mixer fitted with a dough hook, mix together starter, granulated sugar, vegetable oil, salt, water, yeast and flour. After mixing the dough for about 2 minutes, remove the dough to a bowl sprayed with nonstick oil. Cook's Note: If the dough mix is too loose, add more flour. Cover with a towel and let rise until doubled in size. The rising process will take 1 to 4 hours, depending on the altitude and weather at the time and place you are making the buns. When doubled, dump the whole pile of dough onto a well-floured surface and with a rolling pin manipulate the dough to make a rectangle about 1/4-inch thick. Filling: Melt 2 sticks of butter to where it is creamy and spreadable. Spread the butter onto the dough triangle making sure you spread thoroughly to all corners. Sprinkle brown sugar and then cinnamon over the butter making sure that the whole triangle is covered, corner to corner. Top with chopped pecans and raisins. Roll the dough into a tight roll. Cut with a serrated knife into 2-inch long rolls and place into the baking dishes. Cook's Note: If using the rectangle baking dish, snuggle the buns together as if they were trying to keep each other very warm. You might want to manipulate the size of the pan to make sure that the buns are very snug in the pan. You do not have to cover the rolls, but you need to let them rise in an oven set at 170 degrees F to proof until you see that they are almost but not quite doubled in size, about 40 to 50 minutes. When you see that they are at that point, turn the oven up to 350 degrees F. Bake for 25 minutes until you see that they are truly golden on the top. Cook's Note: A good test is when you take them out of the oven and push on the very center of a bun; if it sinks inward easily and feels doughy, they will need 5 to 10 minutes more cooking time. Glaze/Icing: In a mixer beat powdered sugar and half-and-half until smooth and without lumps. Take the buns out of the oven and put them on a wire rack. Immediately glaze them with a pastry brush. After glazing all of the buns, go back over and glaze once again. Cook's Note: If you desire, you can melt more butter on the top before serving. If warming buns after they are cool, 20 seconds in the microwave revives that incredible hot-out-of-the-oven taste. However, even cold, they are awesome. A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results. ","[Chardonnay, Riesling, Pinot Grigio, Sparkling wine]" 53549,"Mushroom Stroganoff Tortellini Kosher salt 1 pound frozen meat-filled tortellini 2 tablespoons unsalted butter 12 ounces cremini mushrooms, thickly sliced 2 medium shallots, sliced 2 teaspoons paprika 2 teaspoons chopped fresh thyme Freshly ground pepper 1 tablespoon tomato paste 1 cup low-sodium beef broth 1/2 cup heavy cream Chopped fresh parsley, for topping Instructions: Bring a large pot of salted water to a boil. Add the tortellini and cook as the label directs. Reserve 1/4 cup cooking water, then drain. Meanwhile, melt the butter in a large skillet over medium heat. Add the mushrooms and shallots and cook, stirring occasionally, until softened, 4 to 5 minutes. Increase the heat to medium high and cook until the mushrooms start browning, 1 to 2 minutes. Sprinkle with the paprika, thyme, 1/4 teaspoon salt and a few grinds of pepper. Push the mushrooms to the edge of the skillet and add the tomato paste to the center; cook, stirring, until slightly darkened, about 1 minute. Stir the tomato paste into the mushrooms, then stir in the beef broth and heavy cream. Simmer until slightly thickened, about 2 minutes. Add the tortellini to the sauce and toss, adding the reserved cooking water as needed to loosen. Top with parsley. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 53550,"PECAN PIE FILLING 6 eggs 1/2 cup sugar 1/2 cup flour 4 cups dark corn syrup 1 1/2 teaspoons pure vanilla extract 1/2 teaspoon kosher salt 2 cups chopped pecans Pie Crust, recipe follows 1 cup unsalted butter 1 cup solid vegetable shortening 4 cups cake flour 2 cups all-purpose flour 1/2 cup sugar 3 teaspoons kosher salt 1/4 to 1/2 cup cold water Instructions: Preheat oven to 400 degrees F. Beat the eggs until well combined and light in color, about 5 minutes. Mix the sugar and flour together and gradually add to the eggs using low speed. Add the corn syrup, vanilla and salt and blend well, again using low speed. Fold the nuts in by hand and pour the mixture into the prepared pie crusts. Bake at 400 degrees F for 10 minutes and then reduce the heat to 350 degrees F. and bake for 1 hour longer. The pie will rise up and form cracks on the top, and the filling will be set when baking is complete. Remove pie and let it cool before cutting. Combine the butter, shortening, 2 cups of the cake flour, and 1 cup of the all-purpose flour. Blend together. Stop mixer, scrape the sides and add remaining 2 cups of cake flour and remaining 1 cup of all-purpose flour. Blend to combine completely. Mix sugar and salt into 1/4 cup of the water and add it to the flour mixture. Blend briefly and add the remaining water if needed. The dough should not be overworked and should make a solid piece when held in your hand. Turn the dough out onto a lightly floured smooth surface and knead it several times. Divide the dough into portions and flatten it. Wrap unused dough in plastic. Roll out the dough to fit a 9-inch pie pan. Re-roll any scraps for a second pie crust. Preheat oven to 475 degrees F. Prick bottom and sides of pastry with fork. Bake 12 minutes or until light brown. Cool on wire rack. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 53551,"Moroccan-Inspired Swiss Chard Rolls 2 3/4 cups vegetable broth or stock Two 1/4-inch-thick slices fresh ginger, each about 1-inch in diameter 1/2 cup short or long-grain brown rice 1/2 cup wild rice 3 tablespoons vegetable oil or canola oil 1 cup sliced green onions (about 1 small bunch) 3 small carrots, peeled and chopped into 1/4-inch pieces
1 medium onion, finely chopped 1 clove garlic, minced One 2-inch piece fresh ginger, peeled and grated 2 teaspoons mild curry powder 1 teaspoon ground cumin 1/2 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 1/2 cup golden raisins 6 ounces extra-firm tofu (1/2 of one 12-ounce package), drained, patted dry, cut into 1/2-inch cubes 1/2 cup organic coconut milk 12 large fresh Swiss chard leaves (from 2 to 3 bunches) One 26-ounce jar arrabiata or tomato-basil sauce Instructions: For the rice: Combine the vegetable broth and ginger slices in a medium saucepan; bring to boil. Add the brown and wild rice and bring to boil. Reduce the heat to medium-low; cover and simmer until the rice is just tender, 50 to 55 minutes. Drain if necessary. Discard the ginger slices. Set the rice aside. Meanwhile, position the oven rack in the center of the oven and preheat to 400 degrees F. Lightly oil a 13- by 9- by 2-inch glass or ceramic baking dish with 1 tablespoon of the vegetable oil; set aside. Heat the remaining 2 tablespoons oil in a large nonstick skillet over medium-high heat. Add the green onions, carrots, onions, garlic, ginger, curry powder, cumin, 1/4 teaspoon salt and 1/8 teaspoon pepper. Cook, stirring occasionally, until the vegetables are tender, 6 to 7 minutes. Stir in the golden raisins, tofu and cooked rice mixture. Add the coconut milk and bring to a simmer. Cook for 1 minute until the sauce coats the back of a spoon. Season with the remaining 1/4 teaspoon of salt and 1/8 teaspoon pepper. Remove from the heat and let cool while preparing the chard leaves. Bring a large pot of salted water to boil. Using a sharp knife, cut away the thick stems from the center of each leaf; discard the stems. Cut each leaf in half lengthwise. Trim the wide ends from the leaves to make each leaf half about 10 inches long. Using tongs and working with 1 leaf half at a time, dip the leaf half into the pot of boiling salted water for 10 seconds. Transfer to paper towels to drain. Place about 1/3 cup of the rice filling onto the end of one Swiss chard leaf half. Roll up the leaf, enclosing the filling completely. Repeat with the remaining leaf halves and rice filling for a total of 12 rolls. Spread 1 cup of the sauce onto the bottom of the prepared baking dish. Place the filled rolls, seam-side down, in a single layer atop the sauce in the dish. Spoon the remaining tomato sauce over the rolls. Bake until the rolls are heated through, 25 to 30 minutes. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 53552,"Baked Stuffed Flounder 2 tablespoons unsalted butter 1 medium onion, chopped 1/2 teaspoon kosher salt, plus extra for the sweat and for seasoning fillets 1 clove garlic, minced 1 (10-ounce package) frozen chopped spinach, thawed and squeezed dry 1 lemon, zested 1/4 teaspoon freshly ground black pepper, plus extra for seasoning fillets 2 tablespoons chopped fresh parsley leaves 1 cup heavy cream 1/4 cup white wine 10 ounces grated Cheddar 1 1/2 to 2 pounds flounder fillets 3 cups leftover cooked rice Instructions: Preheat the oven to 350 degrees F. In a medium saute pan over low heat, melt the butter; add the onion and a pinch of salt and sweat until translucent. Add the garlic and continue to cook for another minute. Add the spinach and lemon zest and cook until just heated through. Season with the salt and pepper, add the parsley, and stir to combine. Remove from the heat and keep warm. Place the heavy cream and wine into a saucepan over medium heat. Once the mixture begins to simmer, gradually add the cheese and stir until melted. Set aside and keep warm. If the fillets are large, cut in half. Season each filet on both sides with salt and pepper. Divide the spinach mixture evenly among the fillets and roll the fish around the mixture. Place the rice into a 2 1/2-quart casserole dish and spread evenly. Place each roll on top of the rice, seam side down. Pour over the cheese sauce and place in the oven for 25 minutes. Allow to cool for 5 minutes before serving. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 53553,"Sandia Margarita 1 1/2 ounces blanco tequila 3/4-ounce Triple Sec or any orange liqueur 1 cup watermelon juice (use either juice extractor or blender if you remove the seeds) Watermelon balls, for garnish Instructions: In a martini shaker, add ice, tequila, Triple Sec and watermelon juice. Shake to combine and strain over a chilled martini glass. Garnish with watermelon balls. ","[Tequila, Orange Liqueur]" 53554,"Stuffing Muffins 1 loaf crusty bread, cut into 1/2-inch cubes 4 tablespoons (1/2 stick) salted butter, plus more for the tin 1 cup fine diced celery 2 teaspoons chopped fresh rosemary 2 teaspoons chopped fresh sage 1 carrot, peeled and finely diced 1 small onion, finely diced Kosher salt and freshly ground black pepper 2 cups turkey or chicken stock 1/2 cup chopped fresh parsley Instructions: Put the bread on a baking sheet and place in the oven while it preheats to 350 degrees F. After 3 to 4 minutes, remove the bread and set aside. Melt the butter in a saucepan over medium heat, then add the celery, rosemary, sage, carrot and onion. Season with a pinch of salt and pepper, then cook until the onion is translucent, a couple of minutes. Add the stock and bring to a simmer. Transfer the bread to a bowl and pour over the vegetable and stock mixture. Toss to combine until the bread has soaked up all the liquid. Taste and adjust the seasoning as needed. Butter a 12-cup muffin tin and divide the mixture among the cups. Bake until the muffins are golden and crisp on top, 15 to 17 minutes. Let sit for a few minutes before popping the muffins out of the tin, using a butter knife to help if needed. Transfer to a serving platter and sprinkle over the parsley. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 53555,"Sesame Shrimp Toasts 2 tablespoons lemon juice Vegetable oil, for frying 1 large egg white 1-inch piece ginger, roughly chopped 1 small clove garlic, roughly chopped 3 tablespoons soy sauce 1 tablespoon plus 1 teaspoon toasted sesame oil 1 tablespoon dry sherry Kosher salt 1 1/2 teaspoons light brown sugar Freshly ground black pepper 3/4 pound peeled and deveined large shrimp, tails removed 3 scallions, thinly sliced 1 small inner stalk celery, very finely chopped 6 whole water chestnuts, very finely chopped 2 teaspoons sesame seeds, plus more for garnish 10 slices very thinly sliced white sandwich bread Instructions: Make the shrimp paste: Process the egg white, ginger, garlic, 1 tablespoon of the soy sauce, 1 tablespoon of the sesame oil, the sherry, 3/4 teaspoon salt, 1/2 teaspoon of the brown sugar and several grinds of pepper in a food processor until all the ginger and garlic are pureed. Add the shrimp, and pulse until a thick paste forms. Transfer to a medium bowl, and fold in 2/3 of the scallions, the celery, water chestnuts and sesame seeds. (The shrimp paste can be refrigerated for up to 1 day.) Trim the crusts from the bread, and evenly divide the shrimp paste among the slices (about 2 heaping tablespoons each). Spread out into an even layer that completely covers the bread. Make the dipping sauce: Whisk together the remaining 2 tablespoons soy sauce, 1 teaspoon sesame oil and 1 teaspoon brown sugar, the lemon juice and a large pinch of salt in a small bowl. Fry the toasts: Line a baking sheet with paper towels. Fill a large, wide skillet with straight sides, with about 1 inch of vegetable oil. Attach a deep-fry thermometer to the skillet, and bring the oil to 375 degrees F over medium heat. Being careful of the hot oil splashing, put 5 to 6 shrimp toasts in the oil shrimp-side down and fry until the shrimp and the edges of the bread are golden brown, 2 to 3 minutes. Flip the pieces, and continue to fry until the bottoms are golden brown, about 1 minute more. (Adjust the heat as needed to maintain the temperature.) Transfer the shrimp toasts to the prepared baking sheet, and dab the tops with a paper towel to absorb some of the excess oil. Sprinkle the toasts all over with the remaining scallions and some sesame seeds and salt. Cut each toast into 4 triangles, and serve hot with the dipping sauce on the side. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 53556,"Pork Roast 7 rib, center-cut pork roast 8 cups water 1/4 cup coarse salt 3 tablespoons sugar 3 bay leaves 2 whole cloves 1 cinnamon stick 2 teaspoons black peppercorns 1 clove garlic, smashed Salt and pepper 6 ounces thick sliced bacon 3 tablespoons flour 2 cups pork stock or beef stock Instructions: In a large pot bring water, salt and sugar to a boil. Add bay leaves, cloves, cinnamon stick, peppercorns and garlic and simmer 5 minutes. Let cool and pour over roast. Marinate 8 hours or up to 12 hours. Drain. Season meat with salt and pepper, wrap with a few strips of bacon and transfer to a roasting pan. Place in a preheated 250 degree oven for about 2 hours or until an instant read meat thermometer, inserted in roast, registers 140 degrees. Recommended Wine: Paulaner Hefe-Weizen ","[Pinot Noir, Cabernet Sauvignon, Merlot, Zinfandel]" 53557,"Brownies 6 squares unsweetened chocolate 3/4 cup unsalted butter 2 cups sugar 3 eggs 1 teaspoon pure vanilla extract 1 cup unbleached allpurpose flour 1 cup chopped nuts (optional) Instructions: Preheat oven to 325 degrees. Melt chocolate and butter together in microwave on high for 1 to 2 minutes, or on stove top in heavy saucepan on very low heat. Stir until chocolate is completely melted. Stir sugar into chocolate until well blended. Mix in eggs and vanilla. Stir in flour and nuts until well blended. Spread in greased 9x13-inch glass baking dish. Bake 30 minutes. Do not overbake. Cool in pan. Cut into squares. ","[Cabernet Sauvignon, Merlot, Malbec, Zinfandel]" 53558,"Wings for Wings in a Pigskin 2 sticks butter 1 cup minced bell pepper 1 cup minced onion 3 cloves garlic minced 1 bottle hot sauce (recommended: Frank's) 2 tablespoons mustard 2 cups ketchup 3/4 cup brown sugar Salt and freshly ground black pepper 3/4 cup Worcestershire sauce 1/2 cup vinegar 1/8 cup dark molasses Chili powder Ground allspice Crushed red pepper flakes 28 ounces tomato sauce 1/4 cup olive oil 1 bottle light beer (recommended: Labatts Blue light) Chili powder Paprika Roasted garlic powder Basil Black pepper White pepper Cayenne Celtic sea salt Brown Sugar 36 to 48 chicken wings Instructions: Preheat oven to 350 degrees F. For the sauce: In a medium saucepan, over medium heat add the butter and let it melt. Add all the vegetables, including the garlic, and saute until tender. Stir in all of the liquid ingredients and Bring a large pot of salted water to a boil over medium-high heat. To a boil, add dry ingredients, use hand blender, add beer, blend more to smooth. Combine all the rub ingredients in a small bowl. Coat the wings with the dry rub and let sit 10 minutes. Chant to the wing Gods. Place in oven box and slow cook. When ready to plate hit with sauce and place on grill to ready to present. ","[Pinot Grigio, Sauvignon Blanc, Riesling, Zinfandel]" 53559,"Chicken Tamales 14 large corn husks (available at Latin markets and many grocery stores) 1 2- to 3-pound rotisserie chicken, skin removed and meat shredded (about 6 cups) 1 cup shredded Mexican-blend cheese 1/2 cup chopped fresh cilantro, plus more for garnish 1/2 cup frozen green peas 1/2 cup pimiento-stuffed green olives, drained and halved 2 cups bottled green salsa 2 cups self-rising yellow cornmeal mix Instructions: Place the corn husks in warm water; soak for 30 minutes, or until they're soft and pliable. While the husks soak, stir together the chicken, cheese, cilantro, peas, olives and salsa in a bowl. Add the cornmeal mix and stir until combined. Remove 2 corn husks from the water. Tear into 12 thin strips for tying up the tamales; set aside. Unfold a soaked husk, wide-end up, on a work surface. Starting at the top edge, spoon 2/3 cup filling down the center and mold into a 4-by-2-inch rectangle, leaving room at the bottom for folding. Roll up the tamale jelly roll-style to enclose the filling. Fold up the bottom end of the husk and tie with one of the strips of husk. Repeat with the remaining husks, filling and ties. Add 1 inch of water to a deep pot with a tight-fitting lid; place a steamer basket in the pot. Arrange the tamales upright (closed-end down) in the basket. Bring the water to a boil over medium-high heat; cover and steam the tamales for 25 minutes, adding more water as needed. Carefully remove the tamales from the steamer and let stand for 5 minutes. Transfer to a platter; untie and open the husks, then garnish the tamales with chopped fresh cilantro. Photography by Jim Franco ","[Bordeaux Blend, Rioja, Tempranillo, Garnacha]" 53560,"Red Curry-Lime Chicken Wings 4 pounds chicken wings, tips removed and discarded, wings separated into two pieces Extra-virgin olive oil, for drizzling
Salt and freshly ground black pepper Salt and freshly ground black pepper
1 1/2 limes, juiced 6 tablespoons unsalted butter, at room temperature 2 tablespoons coconut milk
1 tablespoon Thai red curry paste
1 tablespoon honey
1 teaspoon soy sauce
Zest of 1 lime 1 tablespoon fresh cilantro leaves, chopped
1 tablespoon fresh mint leaves, chopped
1 tablespoon roasted peanuts, chopped
1/4 Thai bird cl, sliced into rings
Instructions: Preheat the oven to 475 degrees F. Spread the wings on two large rimmed baking sheets, then drizzle with olive oil, the juice of 1 lime and some salt and pepper, and toss to evenly coat. Bake the wings until browned and crisp, about 40 minutes. In a large bowl, mix the butter with the coconut milk, curry paste, honey, soy sauce, lime zest and the remaining lime juice. Add the wings to the butter and toss to coat. Add the cilantro, mint, peanuts and chiles, then toss to coat. Serve hot. ","[Chardonnay, Sauvignon Blanc, Riesling, GSM]" 53561,"Tropical Upside-Down Cake 12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature 1 1/2 cups pitted, peeled, and (1-inch) cubed ripe mango (about 2 mangoes) 1 1/2 cups peeled, cored, and (1-inch) cubed ripe pineapple (about 1/2 small pineapple) 1 cup (packed) light brown sugar 2 tablespoons dark rum 2 cups cake flour 2 teaspoons baking powder 1 teaspoon ground ginger Pinch salt 1 cup granulated sugar 2 large eggs, at room temperature 1 teaspoon vanilla extract 3/4 cup milk 1/2 cup (2 ounces) coarsely chopped pecans, toasted Vanilla ice cream, for serving Instructions: Position a rack in the center of the oven and preheat to 350 degrees F. Generously butter a 13 by 9-inch baking pan. Heat 4 tablespoons of the butter in a large skillet over medium heat. Add the mango, pineapple, brown sugar, and rum. Cook, stirring often, until the sugar is melted and bubbling. Cool until tepid. Sift together the flour, baking powder, ginger, and salt and set aside. Beat the remaining 8 tablespoons of butter and the sugar in a large bowl with a hand-held electric mixer at high speed until light and fluffy, about 3 minutes. Beat in the eggs, 1 at a time, then the vanilla. On low speed, add the flour in 3 additions, alternating with 2 additions of the milk, and beat until smooth, scraping down the sides of the bowl often with a rubber spatula. Arrange the fruit in a single layer in the pan, and pour the syrup over all. Sprinkle with the pecans. Spread the batter evenly over the fruit. Bake until a toothpick inserted in the center of the cake comes out clean, about 35 minutes. Cool for 10 minutes on a wire rack. Invert and unmold onto a large serving platter. (If any pieces of fruit stay in the pan, just remove them and arrange them in their place on the cake.) Pour any juices in the pan over the cake. Serve warm or completely cooled, with the ice cream. ","[Chardonnay, Riesling, Moscato, Pinot Grigio]

" 53562,"Stir-Fry with Shiitaki and Chicken 1 carrot, cut into 1/2-inch pieces 1 cup broccoli florets 1 cup cauliflower florets 1 pound skinless chicken breasts, cut in strips 1 teaspoon olive oil 4 cloves garlic, minced 1 tablespoon minced fresh gingerroot 2 tablespoons soy sauce, low sodium 1 pinch chili flakes 1/2 red bell pepper, seeded and sliced 1 ounce mushrooms, quartered 1 ounce shiitake mushrooms, stemmed and halved 1 bunch spinach, chopped 1 zucchini, cut on a bias into 1/4-inch thick slices 4 scallions, sliced into 1-inch lengths Cilantro sprigs, for garnish Instructions: In a pot of boiling water, blanch the carrots, broccoli and cauliflower for 30 seconds each. Immediately remove each to an ice bath to cool and stop the cooking. Drain and set aside. In a large saute pan over high heat, saute the chicken slices in the oil, garlic, ginger, and soy sauce, tossing for 2 minutes. Next, add the chili flakes, bell pepper, mushrooms, spinach, blanched veggies, zucchini, and scallions. Continue to toss for an additional 3 minutes. Add a splash more of soy sauce, if desired, and continue to cook for an additional minute. Remove from heat. Plate 5 strips of chicken on each plate and 8 ounces of stir-fried vegetables per plate. Garnish with a sprig of cilantro. ","[Sauvignon Blanc, Pinot Grigio, Riesling, Sparkling Shiraz]" 53563,"Wild Striped Bass with Thyme, Spring Peas, 25 Year Balsamic Vinegar, and Potato Pancake Salt and freshly ground black pepper 4 striped bass fillets, cut into 4 strips across Olive oil, for searing 4 each large sprigs thyme Garlic Potato Pancake, recipe follows Pea Puree, recipe follows 25 year balsamic vinegar, as a garnish 1/2 pound peas in pod 3 tablespoons extra-virgin olive oil 4 Yukon Gold potatoes 1 bunch chives, sliced in fine rings 4 shallots, peeled and chopped fine 4 cloves garlic, peeled and chopped fine 2 egg whites, whipped into soft peaks Flour Olive oil, for sauteing Instructions: Preheat oven to 400 degrees F. In a large saute pan, heat olive oil until almost smoking. Season the fish, and place in the pan, skin side down, to sear. When the skin side is brown, turn the strips over. Add the sprigs to the pan and place in oven to finish cooking 5 more minutes. Meanwhile, arrange 1 large Garlic Potato Pancake just off center on each of 4 dishes. Drizzle the Pea Puree around the potato pancake decoratively. Drizzle the aged balsamic in a contrasting pattern. Take the fish from the oven and place 4 strips of fish leaning on the potato cake. Serve hot. Remove peas from their pods and rinse. In large quantity of salted, boiling water, cook until they loose their crunch. Place in blender and puree. Add ice and extra-virgin olive oil to assist in puree. Season and pass through fine strainer. Reserve in refrigerator until ready to use. Roast the potatoes in a 450 degree F oven until cooked, about 30 minutes. Remove skins and pass the potatoes through a food mill into a bowl. Add the chives, shallots and garlic and mix. Season the mixture, and add two egg whites whipped to soft peaks. Adjust consistency with flour. Form into 4 large pancakes, dredge in flour, and saute in olive oil until golden brown on both sides and heated through. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Gavi]

" 53564,"Smoky Spanish Roast Chicken 2 tablespoons smoked Spanish paprika 1 tablespoon cornstarch Kosher salt 2 teaspoons ground cumin 2 teaspoons ground coriander 1/4 teaspoon cayenne pepper 2 3- to 4-pound chickens, giblets removed 4 heads garlic (2 halved crosswise; 2 crushed and cloves separated)
4 heads garlic (2 halved crosswise; 2 crushed and cloves separated) 1 baguette, cut into 1/2-inch-thick slices 3 tablespoons extra-virgin olive oil Instructions: Whisk the paprika, cornstarch, 1 tablespoon salt, the cumin, coriander and cayenne in a small bowl. Pat the chickens very dry with paper towels. Season inside the cavities with some of the spice mixture and rub the rest all over the skin. Refrigerate, uncovered, 15 to 30 minutes to dry out the skin. About 30 minutes before roasting, bring the chickens to room temperature. Preheat the oven to 450 degrees F. Stuff the halved garlic heads into the chicken cavities. Tie the legs together with kitchen twine and tuck the wings under the body. Toss the baguette slices and garlic cloves with the olive oil in a large roasting pan; season with salt and arrange in a single layer. Arrange the chickens breast-side up on top of the baguette slices; leave a bit of space between the chickens. Roast until the breasts and tops of the legs start browning, about 30 minutes. Rotate the pan and reduce the oven temperature to 350 degrees F. Continue roasting until the skin is crisp and a thermometer inserted into the thickest part of the thigh registers 165 degrees F, 35 to 50 more minutes. Remove the chickens from the oven; let rest 15 minutes in the pan. Remove the twine and carve the chickens; serve with the roasted garlic and baguette. The garlic cloves will soften during roasting, so you can squeeze them out of their skins onto the toasted bread. ","[Rioja, Tempranillo, Garnacha, Pinot Noir]

" 53565,"Fruity Lemon Ice Tea 2 quarts water 4 black tea bags 4 bags hibiscus-based herb tea 3 cups raspberries 1/2 cup sugar, or more, to taste 2 oranges, juiced 2 lemons, juiced 2 limes, juiced Orange, lemon and lime slices, for garnish Instructions: Bring water to a boil and steep with the two teas. After tea has steeped dark enough, remove bags, and add raspberries. Add and dissolve sugar, to taste. Squeeze in orange, lemon, and lime juice.
Pass the whole mixture through a fine sieve, pressing on the raspberries to get their juice. Then let the mixture drain through a moistened towel-lined sieve into a deep bowl or pitcher, to remove the cloudy impurities. Chill and serve over ice with orange, lemon, lime slices, for garnish. ","[Chardonnay, Moscato, Sauvignon Blanc, Pinot Grigio]" 53566,"Grilled Chicken Greek Salad 1/3 cup extra-virgin olive oil, plus more, for the grill 2 large boneless, skinless chicken breasts (about 1 1/2 pounds), cut into 1-inch pieces Kosher salt and freshly ground black pepper 2 tablespoons fresh lemon juice 1/2 teaspoon dried oregano 8 cups chopped romaine lettuce 1 cup sliced cucumber 1/2 cup pitted Kalamata olives 1/4 cup thinly sliced red onion 8 ounces feta cheese, broken into large chunks 2 pieces pita bread, for serving Instructions: Prepare a grill for medium heat; lightly oil the grates. Season the chicken pieces with salt and pepper and thread onto four 12-inch metal skewers. Grill the chicken, turning often, until just cooked through, 4 to 6 minutes. Whisk the olive oil, lemon juice and oregano in a large bowl; season with salt and pepper. Add the lettuce, cucumber, olives and red onion and toss until well coated. Divide among 4 plates and top with some of the feta chunks and a chicken skewer. Warm the pita bread on the grill, cut into wedges and serve with the salad.
","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 53567,"Teeny-Tiny Chocolate Cream Pies 1/2 cup heavy cream 2 ounces semisweet chocolate Fine salt 20 round chocolate wafer cookies
3 large egg whites Large pinch cream of tartar 6 tablespoons sugar Instructions: Make the mousse: Gently bring the cream, chocolate and a pinch of salt to a simmer in a small saucepan over medium-low heat, stirring constantly, until all the chocolate is melted. Transfer the mixture to a large metal bowl, let cool to room temperature, then refrigerate to chill, about 15 minutes. Beat with an electric mixer on medium-high until light and airy and stiff peaks form. Transfer to a pastry bag fitted with a round pastry tip. Lay the cookies out on a baking sheet. Starting at the edge of each cookie but leaving just a small border, pipe spirals of mousse to cover the cookie. Make the meringue: Rinse and dry the pastry bag, and fit it with a star tip. Put the eggs whites, cream of tartar and a large pinch of salt in a large bowl, and beat with an electric mixer on medium-high until foamy. While continuing to beat, add the sugar, 1 tablespoon at a time, until it is all added and there are glossy, stiff peaks. Transfer the meringue to the pastry bag, and pipe in spirals as with the mousse, to completely cover the mousse. Preheat the broiler, and broil the pies until the meringue is lightly toasted, turning the baking sheet as needed (watch carefully, burning can happen quickly!). Or use a kitchen torch to toast the meringue. Serve right away, or refrigerate for up to 2 hours. ","[Chardonnay, Sauvignon Blanc, Moscato, Pinot Grigio]" 53568,"Hot and Sticky Noodle Bowls with Chicken, Chiles and Green Beans 12 ounces boneless, skinless chicken, white or dark meat 1 pound green beans, trimmed or Chinese long beans, cut into 3- to 4-inch pieces
3 tablespoons vegetable or peanut oil, plus more to reheat Freshly ground black pepper
4 cloves garlic, chopped or sliced
2 red Fresno chiles or red long chiles, seeded and chopped or sliced
1 small onion, halved and sliced
1 inch ginger root, grated
1/2 cup chicken stock
1/4 cup hoisin sauce
3 tablespoons soy sauce or liquid amino
2 tablespoons honey
2 tablespoons Sriracha 1 tablespoon sesame oil
Salt
1 pound spaghetti or whole wheat or whole-grain spaghetti
Toasted sesame seeds Thinly sliced scallions, whites and greens Thinly sliced scallions, whites and greens
Instructions: Place the chicken in the freezer for about 10 minutes to firm it up. When firm, thinly slice the chicken on an angle and reserve. Bring a few inches of water to a boil and fill a medium bowl with ice water. Par cook the beans, 3 to 4 minutes, then shock in the ice water. Drain and pat the beans dry, and reserve for later use. Heat half of the vegetable oil over high heat in large skillet. Pat the chicken dry and sprinkle with black pepper. Add the chicken to the hot pan and stir-fry until brown, then remove. Add the remaining vegetable oil, and heat it up. Then add the beans and stir-fry until they begin to brown. Add the garlic, chiles, onions and ginger, and stir-fry until tender-crisp, 2 to 3 minutes more. Add the stock, hoisin sauce, soy sauce, honey, Sriracha and sesame oil. Toss to combine, and then turn off heat. Cool and store for a make-ahead meal. To serve, bring the chicken mixture to room temp for a few minutes and heat a pot of water to boil for the noodles. Salt the water and cook the pasta to al dente. Heat 1 tablespoon of the stir-fry oil in large skillet over high heat and quickly heat up the chicken mixture. Drain the noodles and toss with the chicken. Top with sesame seeds and scallions. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 53569,"Twisted Spoke Meatloaf 3 1/2 pounds ground chuck (80 percent lean, 20 percent fat) 1/3 cup grated Parmesan 1/3 cup bread crumbs 3/4 cups diced yellow onion 1/3 cup chopped flat-leaf parsley 2 eggs 1/3 cup tomato ketchup 2 teaspoons kosher salt 2 teaspoons freshly ground black pepper Instructions: Preheat oven to 350 degrees F. Line a 12 by 8 by 6-inch loaf pan with waxed paper and set aside. In a large bowl, mix together all ingredients until just combined. Press mixture gently into loaf pan. Press down on meat with an offset spatula to remove any air pockets. Bake for 45 to 60 minutes or until fully cooked through. ","[Cabernet Sauvignon, Merlot, Malbec, Zinfandel]" 53570,"Butternut Squash 3 Ways: Autumn Butternut Squash Salad 1 butternut squash (about 3 pounds) 4 tablespoons extra-virgin olive oil
1 tablespoon maple syrup
1 tablespoon apple cider vinegar
1 1/2 teaspoons whole-grain mustard
Kosher salt and freshly ground black pepper
5 ounces mixed salad greens
1/2 cup toasted pecans
1/2 cup dried cranberries
2 ounces fresh goat cheese, crumbled
Instructions: Preheat the oven to 400 degrees F. Line a baking sheet with aluminum foil. Trim the top and bottom of the squash. Cut the squash in half lengthwise, then scoop the seeds out with a large spoon. Place the halves, cut-side down, on the prepared baking sheet. Rub the squash on all sides with 1 tablespoon of the olive oil. Roast until fork-tender, about 50 minutes. Let cool.
Use a small spoon to scoop 1/2- to 1-inch pieces of flesh (leaving skin behind) from the neck portion of one of the squash halves. You should have about 2 cups of squash. Place in a bowl and set aside. Reserve the remaining squash for another use.
Whisk together the maple syrup, vinegar, mustard, 3/4 teaspoon salt and a few grinds pepper in a medium bowl. Slowly drizzle in the remaining 3 tablespoons olive oil until fully combined and emulsified.
Toss the salad greens, pecans, cranberries and squash in a large bowl. Season with a pinch of salt and toss. Drizzle with the dressing and toss to coat.
Divide the salad between 2 shallow bowls and sprinkle each with half the goat cheese (about 1 tablespoon). ","[Chardonnay, Riesling, Gavi, Vermentino]" 53571,"Easy Pepperoni Pizza Dip 2 (8-ounce) packages cream cheese 1 (15-ounce) can or bottle pizza sauce 1 package Hormel? Pepperoni Minis 1 cup shredded pizza cheese blend Crackers and breadsticks Instructions: In 2-quart slow cooker, place cream cheese. In bowl, combine pizza sauce and pepperoni minis; pour over cream cheese. Sprinkle with shredded cheese. Cover slow cooker; cook on LOW setting 2 hours or until cheese is melted. Stir before serving. Serve with crackers and breadsticks. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 53572,"Mama's Lahmajoon (Lagh-Ma-Jun) 1 packet dry active yeast 1 cup warm water, 110 degrees F 2 1/2 cups flour 1/2 teaspoon sugar 1 teaspoon kosher salt 1/4 cup vegetable oil 1 pound lean ground beef 3 tablespoons tomato paste 1 tablespoon kosher salt 1 teaspoon garlic powder 1/2 teaspoon ground black pepper 1/2 teaspoon sweet paprika 1 tablespoon dried mint 1/2 teaspoon allspice 1 1/2 onions, chopped 2 cloves garlic, crushed and finely chopped 3 tablespoons finely chopped green bell pepper 1 teaspoon finely chopped jalapeno pepper 1/2 cup finely chopped fresh parsley One 14-ounce can seedless chopped tomatoes, well drained and rinsed Lemon wedges and plain yogurt, for garnish Instructions: For the dough: Bloom the yeast in the warm water for 5 minutes until foam appears. In a large bowl, sift together the flour, then add the sugar and salt, mix with a spatula. Create a well in the center and pour in the oil and the bloomed yeast. Fold together all ingredients until combined. Rub hands with a little vegetable oil and knead the dough thoroughly for about 10 minutes the dough should be smooth and thick. Cover with plastic wrap and let the dough proof for 2 1/2 hours. Once risen, punch it down, divide the dough into 13 egg-sized balls, and roll each by hand. Roll each ball with a rolling pin into 7 or 8-inch diameter cakes, about 1/8 of an inch thick. Preheat oven to 450 degrees F. For the meat topping: combine meat, tomato paste, salt, garlic powder, black pepper, paprika, mint, and allspice in a bowl. In a food processor, pulse onion and fresh garlic until it has a thick-chunky texture, then add to meat mixture. Next add the bell pepper, jalapeno, and parsley to the food processor and pulse just until fine, then add to meat and onion mixture. Lastly, add the tomatoes to the food processor, puree, and then add to meat mixture. Mix well by hand or spatula. Let mixture marinate in the refrigerator, covered, for 2 hours. Spread a thin layer of the meat mixture, about 2 ounces, on to each cake and place on a lightly oiled sheet pan. Bake for 15 to 20 minutes or until meat is cooked through and edges of dough start to brown. To serve, stack the cakes on top of each other in a tower. Squeeze a bit of lemon juice on top, followed by a dollop of plain yogurt, roll up like a wrap and eat. Repeat with remaining cakes. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Tempranillo]" 53573,"Whole Roast Chicken with Lemon and Herbs One 4- to 5-pound chicken, giblets and neck removed Coarse kosher salt and freshly ground black pepper
Coarse kosher salt and freshly ground black pepper 3 fresh thyme sprigs 2 cloves garlic 1 large lemon, halved 2 tablespoons unsalted butter, at room temperature 1 onion, chopped 1 carrot, coarsely chopped 1 stalk celery, coarsely chopped 1 bay leaf, preferably fresh Instructions: Set a rack on the lower middle level of the oven and heat the oven to 425 degrees F.
Season the chicken inside and out with salt and pepper. Stuff the cavity with the thyme sprigs, garlic, and one lemon half, squeezing the lemon as you insert it to release the juice into the cavity. Rub the butter all over the chicken skin, including undersides, then season once again with salt and pepper.
Tie the ends of the drumsticks together with twine. Arrange the chicken breast-up on the rack in a roasting pan. Squeeze the juice of the remaining lemon half over the top of the chicken. (You can toss the lemon half into the roasting pan or discard it.)
Place the roasting pan in the oven. After 15 minutes, reduce the temperature to 350 degrees F. When the chicken is beginning to brown rapidly, baste with accumulated pan juices.
Add the onion, carrot, celery, and bay leaf to the roasting pan after 30 minutes. Continue roasting, basting several times, until the juices run clear when pierced at the thickest part of the thigh with a knife or if you tilt the chicken forward the juices that run out of the cavity are clear, an additional 45 to 60 minutes (1 1/4 to 1 1/2 hours total roasting time). Transfer the chicken to a cutting board, cover loosely with foil, and let rest in a warm place to allow the juices to redistribute, about 15 minutes. To serve, remove the herbs and the lemon half from the cavity and discard. Reserve the garlic cloves and carve the chicken. Serve the chicken with the vegetables and reserved garlic cloves. (The bay leaf may be left for decoration or discarded.) ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 53574,"Baklava 1 pound butter, melted, plus more for greasing 8 ounces pistachios, ground 8 ounces walnuts, ground 1 cup graham crackers, ground 1 teaspoon ground cinnamon 1 pound fresh thin phyllo dough 3 cups sugar One 6 to 8-ounce jar honey 1 1/2 tablespoons lemon juice Instructions: Preheat the oven to 350 degrees F. Butter the bottom of a 9- by 13-inch pan. Mix together the ground nuts, graham crackers and cinnamon in a bowl. Spread a phyllo sheet in the buttered pan and brush on some more butter with a pastry brush. Put down another sheet and repeat this process with 10 sheets, buttering each sheet. Sprinkle 1/4 of the nut mixture on top of the 10th sheet. Layer on 4 more phyllo sheets, buttering each sheet, and top the last sheet with another 1/4 of the nut mixture. Repeat with 2 more layers of 4 phyllo sheets and 1/4 nut mixture, buttering each sheet. Top with 10 more sheets of buttered phyllo, adding lots of butter to the top of last sheet. Before baking, cut into diamond shapes with a sawing action using a sharp knife as phyllo is fragile and will tear easily. Bake on the lower rack of the oven until golden brown, 1 hour. For the syrup: While the baklava is baking, combine the sugar, honey and 1 1/2 cups water in a saucepan. Bring to a boil and let cook for 10 to 15 minutes, and then add the lemon juice and boil for a few minutes longer. Remove the syrup from the heat and let the mixture cool slightly. Let the baklava cool slightly. Pour the honey mixture on top -- both syrup and baklava should be warm while doing this. Let the baklava and syrup cool thoroughly, uncovered. Let the syrup soak into the baklava for at least 6 hours or overnight. ","[Chardonnay, Riesling, Pinot Grigio, Sparkling wine]

" 53575,"Citrus-Savory Caramel Sauce 1 3/4 cups light or dark chicken stock 2/3 cup fresh grapefruit juice 1/2 cup sugar 2 cups heavy cream 1/2 teaspoon light soy sauce Instructions: Combine the stock, grapefruit juice, and sugar in a shallow heavy-bottomed saucepan. Cook to the caramel stage; there will be wisps of smoke coming from the center of the pan. Carefully whisk in the cream. Allow the mixture to boil and deepen in color. Reduce the mixture to 1 or 1 1/2 cups, whisking constantly. When it is caramel-dark, add the soy sauce. Strain through a fine-mesh strainer and reserve ","[Chardonnay, Riesling, Gewrztraminer, Pinot Gris]" 53576,"Pork and Green Bean Stir-Fry with Ginger, Cilantro and Mint 1 1/2 pounds pork sirloin chops or pork blade steaks, bones removed 1 1/2 cups jasmine rice, rinsed Zest of 1 lemon, removed in wide strips with a vegetable peeler Kosher salt and freshly ground pepper 1/4 cup vegetable oil 1 pound haricots verts, trimmed and halved 2 cloves garlic, finely chopped 1/2 red jalapeno pepper, seeded and finely diced 1 tablespoon grated peeled fresh ginger 1/3 cup packed dark brown sugar 1 tablespoon fish sauce Chopped fresh cilantro and/or mint, for topping Instructions: Put the pork in the freezer while you prepare the rice. Put the rice in a medium saucepan and add 2 cups water, the lemon zest and 1/2 teaspoon salt; bring to a boil. Stir, then cover and reduce the heat to low. Cook until the water is absorbed, about 10 minutes. Turn off the heat and let stand 10 minutes. Fluff the rice with a fork. Meanwhile, cut the pork into 1 1/2-by-1/2-inch strips. Season with salt and pepper. Heat 2 tablespoons vegetable oil in a large nonstick skillet over high heat until very hot. Add half the pork and cook until browned, about 2 minutes per side. Remove to a large bowl; repeat with the remaining pork. Add another 1 tablespoon vegetable oil to the skillet over medium heat. Add the haricots verts, 1/4 teaspoon salt and 1/3 cup water; cook, stirring, until the water evaporates and the haricots verts start browning, about 6 minutes. Add to the pork. Add the remaining 1 tablespoon vegetable oil, the garlic, jalapeno and ginger to the skillet and cook, stirring, until golden, 1 minute. Add the brown sugar, fish sauce and 1/4 cup water; cook until the sauce is thick and bubbling, 1 to 2 minutes. Add the pork and haricots verts to the sauce and toss until glazed, about 1 minute; season with salt. Serve the stir-fry with the rice; top with cilantro and/or mint. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Tempranillo]

" 53577,"Roast Pork Loin with Applesauce 2 tablespoons vegetable oil, such as soy, corn, or peanut One 3-pound boneless center cut pork loin, trimmed and tied Kosher salt and freshly ground black pepper 1 medium onion, sliced 1 carrot, sliced 1 stalk celery, sliced 3 cloves garlic, smashed 3 sprigs fresh sage 3 sprigs fresh thyme 1/2 cup dry white wine 1 cup chicken broth, homemade or low-sodium canned 1 to 2 tablespoons whole grain mustard 1 to 2 tablespoons unsalted butter, diced and chilled About 4 cups applesauce, recipe follows 2 1/2 pounds tart red skinned apples, such as McIntosh 3 tablespoons sugar 1 tablespoon freshly squeezed lemon juice Instructions: Preheat the oven to 350 degrees F. In a large ovenproof skillet heat the vegetable oil over medium-high heat. Season the pork loin all over generously with salt and pepper. Lay the loin, fat side down in the skillet, and cook until golden brown, about 2 minutes. Use tongs to turn the meat, and continue to brown it on all sides, about 2 to 3 minutes per side. Transfer the meat to a plate and set it aside. Add the onion, carrot, celery, garlic, and herb sprigs to the skillet. Cook, stirring frequently, until the vegetables are softened, about 5 minutes. Remove the skillet from the heat and add the wine. Return the skillet to a high heat and scrape the bottom with a wooden spoon to loosen up any browned bits. Boil the wine until it is reduced by about half. Add the broth and bring to a boil. Return the loin and any collected juices to the skillet. Transfer the skillet to the oven and roast the loin until an instant-read thermometer inserted into the center of the meat registers between 145 to 150 degrees F., about 40 minutes. (See Cooks Note.) Transfer the pork to a plate, and cover it loosely with foil. Set it aside in a warm spot while you make a sauce. Strain the cooking liquid through a fine mesh strainer into a small saucepan; press down on the vegetables with a wooden spoon to extract as much liquid as possible. Discard the solids. Boil the liquid over high heat until reduced by about a third. Reduce the heat to medium-low, whisk in the mustard, and then the bits of butter to enrich the sauce. Season with salt and pepper to taste. Keep warm but do not boil. Remove the strings from the roast and then slice the loin. Add any collected juices to the sauce. Arrange the meat on a warm platter and season with salt and pepper. Pour the sauce over the meat. Serve with the applesauce on the side. Remove the apple's stems. Coarsely chop the apples with their skin and seeds. Combine the apples, sugar, and lemon juice with 3 tablespoons of water in a large saucepan. Bring the mixture to a boil over high heat. Cover, and lower the heat to maintain a gentle simmer. Cook until the apples are completely soft, about 20 minutes. Remove the lid and continue to cook (stir frequently to prevent scorching) until most of the liquid has evaporated, about 10 minutes more. Remove from the heat and cool slightly. Pass the apple mixture through a food mill; discard the peels and seeds. Serve warm or at room temperature. Refrigerate if not using immediately. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 53578,"Bohemian Eggplants 2 pounds firm eggplants 2 shallots or white onion 4 fresh garlic cloves Olive oil 1 cup water 1.6 fluid ounces balsamic vinegar Salt and freshly ground black pepper 1 ripe tomato, roughly chopped, for garnish Instructions: Take the skin off the eggplants then chop into small sticks. Remove the skin from the shallots and chop into small pieces. Do the same for the garlic. In a large pan over medium-high heat, add about 2 tablespoons olive oil. Once hot, add the shallots and cook until translucent. Next add most of the garlic, reserving the rest for later. Then add the eggplant, occasionally stirring the eggplant with a wooden spoon. From time to time, add a small amount of water. After about 20 minutes, deglaze the pan with balsamic vinegar and let cook for 1 minute. Remove the pan from the heat add more olive oil, to taste, garlic, salt and pepper, let cool before serving. Garnish with the tomato. ","[Barolo, Barbaresco, Chianti, Tempranillo]" 53579,"Steak Tartare 16 ounces top sirloin, cleaned and trimmed 2 teaspoons sherry vinegar
1/2 teaspoon dry mustard
2 large egg yolks
1/4 cup light olive oil
6 tablespoons finely diced shallots
2 tablespoons small, brined capers, drained and unrinsed
1 teaspoon kosher salt
1/4 cup celery leaves, finely chopped and divided
2 tablespoons fresh parsley, finely chopped and divided
1 teaspoon freshly grated lemon zest Instructions: Cut the steak into 1-inch cubes and park in the freezer for 10 minutes. Whisk the vinegar, dry mustard and egg yolks together in a small bowl. Whisk continuously while streaming in the oil until emulsified, then whisk in the shallots, capers, salt, and roughly 2/3 of the celery leaves and parsley. Hand chop the meat to your desired texture. (Alternately, divide the meat into 4 batches and pulse each batch separately 3 to 4 times in the bowl of a food processor fitted with the standard S-blade.) With clean hands, quickly fold the meat and dressing together. Plate using a 3 3/4-inch pastry ring and garnish with the reserved herbs and lemon zest. ","[Malbec, Cabernet Sauvignon, Syrah, Zinfandel]" 53580,"Grilled Cheddar Cheese Sandwich 4 tablespoons unsalted butter, at room temperature 1/4 cup mayonnaise 1/2 teaspoon smoked paprika Salt and freshly ground black pepper 8 slices sourdough bread 2 tablespoons cream cheese, at room temperature 1 cup shredded Cheddar Instructions: Preheat a skillet over medium heat. Mix the butter, mayo and smoked paprika in a small bowl until well combined. Sprinkle with salt and pepper. Lightly butter one side of each of the bread slices with the mayo mixture. Add the cream cheese to the remaining mayo mixture and mix well to combine. Spread some of the cream cheese mixture on the other side of each of the bread slices. Distribute the Cheddar on the cream cheese-side of 4 of the bread slices. Place the remaining 4 bread slices on top. Place the sandwiches in the skillet and cook until golden on the bottom, about 3 minutes. Flip the sandwiches and place a heavy-bottomed skillet on top of the sandwiches and cook until golden brown and the cheese is melted, about 4 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 53581,"Ultimate Brownie Bread Pudding with Coconut Chunks Butter or nonstick cooking spray, for greasing the loaf pan 3 cups brownies pieces (from leftover brownies)
4 ounces coconut and almond candy bars, such as Almond Joy 3/4 cup heavy cream
1 teaspoon vanilla extract
3 large eggs
Vanilla ice cream, for serving Instructions: Preheat the oven to 350 degrees F. Grease a loaf pan with butter or nonstick cooking spray. Add the brownie and candy bars to the prepared loaf pan. In a medium bowl, whisk the heavy cream, vanilla and eggs to combine. Pour the mixture into the prepared loaf pan over the brownies and candy bars, allowing the liquid to soak in. Bake until puffed and cooked through, about 30 minutes. Serve with vanilla ice cream. ","[Cabernet Sauvignon, Merlot, Malbec, Port]" 53582,"Olive-and-Spice-Rubbed Leg of Lamb 3 cloves garlic 2 teaspoons paprika 2 teaspoons coriander seeds, crushed 1/2 teaspoon cumin seeds, crushed Kosher salt and freshly ground pepper 1/2 cup pitted mixed green and black olives 1/2 cup fresh parsley 1/4 cup fresh cilantro Juice of 1 lemon 6 tablespoons unsalted butter, softened 1 5- to 7-pound boneless leg of lamb, butterflied and trimmed of surface fat (have the butcher do this for you) Instructions: Puree the garlic, paprika, coriander, cumin, 1 tablespoon salt and 1/2 teaspoon pepper into a paste in a mini food processor. Add the olives, parsley, cilantro and lemon juice; pulse to chop. Add the butter and pulse to incorporate all the ingredients. Cut the lamb along a natural seam into 2 equal pieces. Rub the olive-spice mixture evenly all over the lamb; cover and refrigerate for 2 to 6 hours. Bring the lamb to room temperature about 30 minutes before cooking. Preheat the broiler and line a broiler pan with foil. Place the lamb smooth-side down on the pan. Broil just until charred, about 15 minutes. Remove the pan from the oven; carefully turn the lamb, using tongs. Return to the oven; broil until a thermometer inserted into the thickest part of the meat reads 125 to 130 degrees, about 10 more minutes. Transfer the lamb to a cutting board, cover loosely with foil and let rest for 10 minutes. Slice across the grain and arrange on a platter. Photography by Con Poulos ","[Syrah, Tempranillo, Garnacha, Barolo]" 53583,"Indian-Spiced Bbq Ribs 2 tablespoons olive oil 1 large Spanish onion, coarsely chopped 6 cloves garlic, coarsely chopped 1 tablespoon grated fresh ginger 1 tablespoon ground cumin 1 tablespoon ground coriander 1 teaspoon freshly ground pepper 1/2 teaspoon cardamom 1/2 teaspoon ground cinnamon 1/8 teaspoon ground cloves 1/8 teaspoon ground nutmeg 1 large can plum tomatoes and juices 1 cup water 1/4 cup light brown sugar 3 tablespoons tamarind paste 1 serrano pepper, coarsely chopped 1/4 cup coarsely chopped cilantro Salt and freshly ground pepper 4 racks pork ribs (3 pounds each) 1/4 cup olive oil Salt and freshly ground pepper Instructions: Heat olive oil in a large saucepan over medium heat. Add onions and garlic and cook until soft, about 4 to 5 minutes. Add ginger and continue cooking for 2 minutes. Add spices and cook for 2 to 3 minutes. Add tomatoes and their juice, water, brown sugar, tamarind paste and serrano and stir to combine. Cook for 30 to 40 minutes, or until thickened, stirring occasionally. Remove from heat, add cilantro and place in a food processor, process until smooth. Season with salt and pepper, to taste. Let cool. For the ribs: Preheat grill to medium-low heat. Brush ribs on both sides with the olive oil and season with salt and pepper to taste. Grill ribs slowly with the cover closed for 2 to 3 hours over medium to medium-low heat until tender, turning every 10 minutes. During last 15 minutes of grilling, baste with some of the bbq sauce. Remove from the grill and immediately brush with more bbq sauce. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 53584,"Brown Sugar Cornmeal Cake with Sweet Yogurt Topping Nonstick cooking spray 2 cups all-purpose flour 1 cup cornmeal 2 teaspoons baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 2 cups vanilla yogurt 1 1/4 cups packed brown sugar 3/4 cup canola oil 3 large eggs Juice and zest from 1 orange (about 1/2 cup juice, add water if juice from orange is short) 1 cup powdered sugar Instructions: Preheat the oven to 350. Spray a standard size Bundt pan with nonstick cooking spray. In a large bowl, whisk together the flour, cornmeal, baking powder, baking soda and salt. In a small bowl, whisk together 1 cup yogurt, brown sugar, oil, eggs and orange juice until completely combined. Stir the wet ingredients into the dry just until incorporated. Pour into prepared the pan and bake until it is puffed and golden and a tester placed in the center comes out clean, 35 to 40 minutes. Remove from the oven, and when cool enough to handle, invert onto a wire cooling rack. Cool completely before slicing. For the topping, stir together the remaining 1 cup yogurt, orange zest and powdered sugar. Slice the cake and serve with the yogurt topping drizzled over top. ","[Chardonnay, Riesling, Moscato, Sauvignon Blanc]" 53585,"Salade Nicoise 1 teaspoon tarragon vinegar 1/2 teaspoon Dijon mustard 1/2 clove garlic, minced 1/4 cup/60 ml mild olive oil, or half olive oil and half peanut oil
Lemon juice, if needed Salt and freshly ground pepper
About 10 leaves from a head of Bibb lettuce About 6 fresh basil leaves, shredded 4 ounces/110 g green beans, blanched in salted water, refreshed and drained 6 baby red potatoes, boiled until tender and sliced
6 cherry tomatoes, halved 3 baby artichoke hearts, cooked and quartered 1 very small purple onion, sliced very thinly and separated into rings
Handful nicoise olives 2 hard-cooked eggs, peeled and quartered 3 or 4 anchovy fillets Fleur de sel and freshly ground pepper Instructions: For the dressing: Whisk together the vinegar, mustard and garlic. Whisk in the oil, adding it in a thin stream. Taste, and add some lemon juice if the dressing isn't sharp enough. Season with salt and pepper. For the salad: Toss the lettuce leaves with a very little bit of the dressing and the shredded basil, and arrange on a platter. Toss the green beans, potatoes, tomatoes and artichoke hearts separately in a bit of dressing, and arrange on the platter. Scatter the onions and olives on top. Arrange the eggs and anchovies on top. Season with fleur de sel and pepper. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 53586,"Gluten-Free Berry Crisp Nonstick cooking spray 4 cups fresh or frozen strawberries, hulled and quartered 3 cups fresh or frozen blackberries 3 cups fresh or frozen blueberries 3 cups fresh or frozen raspberries 1/2 cup granulated sugar 1/4 cup cornstarch 1 1/2 teaspoons ground cinnamon 1 1/2 cups gluten-free rolled oats 1 cup gluten-free flour blend 1 cup brown sugar, packed 1/2 cup cold unsalted butter, cut into 1/2-inch cubes 1/2 teaspoon kosher salt Instructions: Preheat the oven to 350 degrees F and move a rack to the middle of the oven. Coat a 9-by-13-inch baking dish with cooking spray.
In a large bowl add the strawberries, blackberries, blueberries, raspberries, granulated sugar, cornstarch and cinnamon. Mix until the berries are evenly coated, and then pour into the prepared baking dish.
Combine the oats, flour, brown sugar, butter and salt in a medium bowl. Work the mixture with a pastry cutter or your hands until it resembles coarse meal. Spread the topping evenly over the berries, then bake until the topping is golden brown and the filling bubbles up at the sides, 45 minutes.
Cool for 10 minutes before serving. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Moscato]" 53587,"Fruit Smoothies 1 cup whole milk 1 cup plain yogurt 1/2 cup freshly squeezed orange juice 1/4 cup honey 2 bananas, peeled and cut into 2-inch pieces 1 pint fresh strawberries 1/2 teaspoon pure vanilla extract 1 to 2 cups crushed ice Instructions: In a large-capacity blender combine all of the ingredients and puree until smooth. (Alternatively, puree in batches if necessary.) Serve the smoothies in chilled tall glasses. ","[Chardonnay, Moscato, Sauvignon Blanc]" 53588,"Strawberry and Asparagus Salad 2 tablespoons lemon juice 2 tablespoons extra-virgin olive oil 1 1/2 tablespoons honey 3 tablespoons balsamic vinegar Salt and freshly ground black pepper 2 cups (1-inch pieces) fresh asparagus 8 cups arugula 2 cups sliced fresh strawberries Instructions: In a small bowl whisk the lemon juice, oil, honey, and balsamic vinegar. Season with salt and pepper, to taste. Set aside. Bring a small pot of water to a boil over medium heat. Add the asparagus and cook for 3 minutes. Remove and drain on a paper towel-lined plate. Put 2 cups of arugula on each serving plate, top with strawberries and asparagus and drizzle with the vinaigrette. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 53589,"Clams Casino with Crispy Scallion Breadcrumbs 2 tablespoons cornstarch 24 large littleneck clams, scrubbed clean (about 2 1/2 pounds) 3 tablespoons vegetable oil 1 bunch scallions, thinly sliced Freshly ground black pepper 4 cloves garlic, finely minced 1/4 cup mirin (see Cook's Note) 1/2 cup panko breadcrumbs Instructions: Stir together 8 cups cold water and the cornstarch in a large bowl. Add the clams, and let sit for 10 minutes. Transfer the clams to a strainer with a slotted spoon, leaving any sand at the bottom of the bowl. Rinse the clams thoroughly under cold water. Heat 2 tablespoons water in a straight-sided medium skillet over medium heat. When the water starts to bubble, add the clams in a single layer, and cover with a tight-fitting lid. Cook just until the shells open, 7 to 9 minutes. Remove from the heat, and transfer the clams with a slotted spoon to a rimmed baking sheet to cool. Discard any clams that did not open. Pour any clam liquid from the skillet into a paper-towel-lined fine-mesh strainer set over a bowl; set aside. Wipe out the skillet. Add 1 1/2 tablespoons of the oil to the skillet, and return it to medium heat. Add all but 2 tablespoons of the scallions to the oil, season with a few grinds of pepper and cook, stirring occasionally, until soft, 3 to 5 minutes. Add the garlic, and cook, stirring, until soft, about 2 minutes. Add the mirin, 2 tablespoons of the reserved clam liquid and 2 tablespoons water, and cook until reduced by half, about 2 minutes. Turn off the heat; set aside. Position an oven rack in the center of the oven, and preheat the broiler. Toss the panko with the remaining 1 1/2 tablespoons oil and a few grinds of pepper in a small bowl; set aside. Remove the top shell from each clam by carefully twisting it off, leaving the bottom shells with the clams on the baking sheet; discard the top shells. Use your fingers to separate each clam from its muscle. Put 1/2 teaspoon of the reserved scallion-garlic mixture on top of each clam. Sprinkle each with 1 teaspoon of the panko mixture, making sure that the clams are completely covered. Broil the clams, keeping the oven door slightly ajar and watching carefully, until the panko is light golden brown, about 2 minutes. Transfer the clams to a platter, garnish with the remaining 2 tablespoons sliced scallions and serve immediately. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 53590,"Pork Tenderloin with Apple and Orange Salad 1 large or 2 small pork tenderloins (about 1 3/4 pounds total) Kosher salt and freshly ground pepper 1/4 cup grainy mustard 2 tablespoons pure maple syrup 1 tablespoon finely chopped fresh sage 3 tablespoons fresh lemon juice 2 tablespoons extra-virgin olive oil 2 navel oranges 1 tart apple, thinly sliced 1/2 head radicchio, thinly sliced 1/2 cup chopped fresh parsley 1/3 cup toasted walnuts, roughly chopped Instructions: Preheat the oven to 425? F. Season the pork all over with salt and pepper. Combine the mustard, maple syrup, sage, 2 tablespoons lemon juice and 1 tablespoon olive oil. Rub all over the pork and set aside to marinate while you prepare the salad. Meanwhile, with a sharp paring knife, remove the peel and pith from the oranges. Working over a large bowl, cut along the membranes to remove the segments. Squeeze the membranes to release any remaining juice into the bowl. Add the apple, radicchio, parsley, walnuts and remaining 1 tablespoon each olive oil and lemon juice to the bowl. Season with salt and pepper and toss to combine. Line a rimmed baking sheet with nonstick foil. Add the pork to the pan and drizzle with any remaining marinade. Roast until a thermometer inserted into the center of the pork registers 135? F, 15 to 20 minutes. Switch the oven to broil and broil until the marinade is browned, about 2 minutes. Transfer the pork to a cutting board and let rest 5 minutes. Slice the pork and serve with the apple and orange salad. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Rioja]" 53591,"Gelato Soda 1 pint each raspberry and lemon gelato 1 liter bottle Lemon-Lime flavored sparkling water Raspberries, for garnish Mint Instructions: Scoop gelato into ice cream soda glasses. Pour soda over gelato. Garnish with berries and mint. ","[Prosecco, Moscato, Vinho Verde]" 53592,"Panko-Crusted Rack of Lamb 4 ounces creamy goat cheese, such as Montrachet 1 1/4 cups panko (Japanese bread flakes) 1 tablespoon minced garlic (3 cloves) 1 tablespoon minced fresh rosemary leaves 2 teaspoons minced fresh thyme leaves Fleur de sel or sea salt and freshly ground black pepper Good olive oil 2 racks of lamb (1 1/2 pounds each), trimmed and frenched (see Cook's Notes) 3 tablespoons good Dijon mustard Instructions: Preheat the oven to 450 degrees F. Line a sheet pan with aluminum foil. In a medium bowl, crumble the goat cheese with a fork. Add the panko, garlic, rosemary, thyme, 1 teaspoon fleur de sel and 1 teaspoon pepper. Drizzle with 3 tablespoons olive oil and stir to moisten the crumbs. Set aside for a few minutes or cover and refrigerate. Remove the racks of lamb from the refrigerator 30 minutes before you plan to cook them. Place the lamb, fat-side up, on the prepared pan. Sprinkle with 2 teaspoons fleur de sel and 1 teaspoon pepper. Roast for 12 minutes exactly. Remove from the oven and, working quickly, use a knife to spread the mustard on the top of the lamb. Spread the crumb mixture evenly on the mustard, pressing gently to help the mixture adhere. Return the lamb to the oven right away and continue roasting for another 12 to 18 minutes (depending on the size of the lamb), until the crumbs are golden brown and the meat is 120 degrees F for rare or 125 degrees F for medium rare. (Insert an instant-read thermometer horizontally through the meat.) Cover loosely with aluminum foil and allow the lamb to rest for 8 minutes. Cut the racks into single or double chops and serve hot. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, GSM blend]

" 53593,"Jerk Chicken 2 pounds boneless skinless chicken thighs Jerk Rub, recipe follows Jerk Base, recipe follows Jerk BBQ Sauce, recipe follows Serving Suggestion: Serve on rolls for sandwiches or over cooked rice. 3/4 cup dark brown sugar 6 tablespoons onion powder Salt and freshly ground black pepper 4 tablespoons garlic powder 3 1/2 tablespoons ground allspice 1 1/2 tablespoons cayenne pepper 1 1/2 tablespoons ground nutmeg 1 1/2 tablespoons ground thyme 1 tablespoon orange peel 2 1/2 teaspoons ground cinnamon 2 1/2 teaspoons ground sage 1 teaspoon ground ginger 1 teaspoon jalapeno powder 1 teaspoon habanero powder 1 teaspoon lime peel 1/2 Jerk Base recipe, recipe follows 4 cups vinegar-based, store-bought BBQ Sauce 2 cups orange blossom honey (any honey will work) 4 large yellow onions, roughly chopped 2 bunches green onion, roots removed and chopped 4 jalapeno or habanero peppers, chopped 1/2 cup white sugar 5 tablespoons dark brown sugar 6 teaspoons ground cayenne pepper 2 tablespoons ground allspice 2 tablespoons ground thyme 2 tablespoons ground black pepper 2 1/2 teaspoons ground sage 1 teaspoon ground nutmeg 1 teaspoon ground cinnamon 3 cups white vinegar 2 cups fresh-squeezed orange juice 1 1/2 cups soy sauce 1 cup dark rum (recommended: Myer's) 1 cup olive oil 1/3 cup fresh-squeezed lime juice Instructions: Sprinkle the chicken with the Jerk Rub, then saute or grill the chicken until firm but not cooked all the way, about 4 minutes per side. Remove to strainer and let sit for 1/2 hour to drain off as much of the juice as you can. Add the chicken to a pot. Cover the chicken 1/4 of the way up with the Jerk Base and then fill the pot with Jerk BBQ Sauce to the 3/4 point of the chicken. Simmer until the chicken starts to fall apart, about 45 minutes.
Remove the chicken to a clean strainer to drain, reserve the liquid, put back into the pot and reduce the contents of the pot by 1/4. While the liquid is being reduced, use 2 forks to pull the chicken apart. After the liquid is reduced, add the chicken back to the pot. It is ready to use at this point and can be made into sandwiches or served over rice. Combine the sugar, onion powder, 5 tablespoons salt, 3 tablespoons black pepper, garlic powder, allspice, cayenne, nutmeg, thyme, orange peel, cinnamon, sage, ginger, jalapeno powder, habanero powder and lime peel in a bowl and stir to combine. For the jerk BBQ sauce: Combine 1/2 the Jerk Base recipe with the store-bought BBQ sauce and honey in a large bowl and stir to blend. For the jerk base: Combine the yellow onions, green onions, jalapeno pepper, white sugar, brown sugar, cayenne, allspice, thyme, pepper, sage, nutmeg, cinnamon, vinegar, orange juice, soy sauce, rum, oil and lime juice and simmer for 1 1/2 hours. When the onions are very tender, remove from heat and allow to cool to room temperature. In batches, use a blender to puree until smooth. ","[Cabernet Sauvignon, Syrah, Zinfandel, Malbec]" 53594,"Blood Orange Campari Prosecco Cocktail 1 quart fresh blood orange juice, very cold 4 to 6 shots Campari 1 (750 ml) bottle Prosecco, very cold Fresh mint sprigs, to garnish Instructions: Fill rocks glasses a 1/4 of the way with the blood orange juice, add a shot of campari and top with Prosecco. Garnish with fresh mint sprigs. ","[Prosecco, Campari]" 53595,"Hedgehog Bread Nonstick cooking spray 1 pound frozen white bread dough, thawed, such as Bridgford Frozen White Ready Dough 1 tablespoons baking soda 3 dried cherries 4 pecan halves Instructions: Preheat oven to 350 degrees F. Line a baking sheet with parchment and spray with nonstick spray. For the ears and tail: Pinch off a large marble-size piece of dough and set aside.
For the head and body: Form the remaining dough into an 8-inch-long teardrop shape on the prepared baking sheet. Pull the narrow end out to form a snout. Lay the tip of the snout on an overturned spoon so that it points up slightly. Coat the dough with cooking spray and let rise in a warm place until slightly puffed, about 45 minutes. Add the baking soda to 1/4 cup boiling water and stir until dissolved.
With the snout facing you, visualize a widow's peak (or heart shape) a third of the way up to frame the hedgehog's face. Brush the outline of the widow's peak. Brush behind the widow's peak and the remaining dough, leaving the face unbrushed. Brush a little plain water on the end of the snout and press in a cherry for a nose. Cut two small slits in the face on either side and press in dried cherries for eyes. Divide the reserved marble-size piece of dough in thirds and roll into balls. Attach two pieces to the top of the head (on either side of the widow's peak) with plain water and press with your thumb and finger to make a concave ear shape. Attach the last ball to the back at the base for a tail. Stick the pecans under his body for feet.
Starting at the top of the widow's peak, use sharp scissors to cut spikes in rows all down the back of the hedgehog.
Bake until the hedgehog is risen and the back is well browned, 30 to 40 minutes. Cool on a rack. Serve warm or at room temperature. ","[Chardonnay, Sauvignon Blanc, Riesling, Sparkling wine]

" 53596,"Pine Nut and Honey Tart 4 ounces (115 grams) butter 3 1/2 ounces (100 grams) confectioners' sugar Pinch salt 8 ounces (225 grams) all-purpose flour 2 egg yolks 2 tablespoons cold milk or water 9 ounces (225 grams) pine nuts 9 ounces (225 grams) butter 9 ounces (225 grams) caster sugar 3 large eggs, preferably organic 4 tablespoons Greek fig tree honey 4 ounces (115 grams) all-purpose flour 1 orange, zested Lemon thyme, leaves picked, plus extra, for garnish Instructions: You can make the pastry by hand or in the food processor. Cream together the butter, sugar, and salt and then rub or pulse in the flour and egg yolks. When the mixture has come together, looking like coarse breadcrumbs, add the milk or water. Gently pat together to form a small ball of dough. Wrap and let rest for an hour. Carefully cut thin slices of the pastry (or you can roll out if you prefer) and place in and around the bottom and sides of a 12-inch (30-centimeter) tart pan. Push the pastry together and level out and tidy up the sides. Cover and let to rest in the freezer for about 1 hour. Pre-heat oven to 350 degrees F (180 degrees C), and bake the pastry for around 15minutes until lightly golden. Reduce the oven temperature to 325 degrees F (170 degrees C). While the pastry is in the oven, toast the pine nuts under the grill. Using a spatula, or a food processor, whip the butter and sugar until light and fluffy. Stir in your pine nuts, add the eggs 1 at a time, and then fold in the honey, flour, thyme, orange zest, and salt. Spoon into the tart shell and bake for 30 to 35 minutes. Add a few uncooked pine nuts to the top of the mixture for decoration. Serve with caramelized figs (grilled with a little sugar), creme fraiche and a little lemon thyme. Serving suggestions: carmelized figs and creme fraiche. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 53597,"Orchard's Finest Whipped Cream 1 cup heavy cream (1/2 pint) 1 tbsp. powdered sugar 1/2 cup favorite flavor Smucker's? Orchard's Finest? Preserves Instructions: BEAT heavy cream and powdered sugar until stiff. Blend in preserves; refrigerate. SERVE with angel food cake, pound cake, pudding or ice cream. ","[Champagne, Moscato, Riesling]" 53598,"Lemon Rosemary Marinated Grilled Halibut 3 tablespoons dry white wine 3 tablespoons fresh lemon juice 3 tablespoons olive oil 1 tablespoon chopped rosemary Four halibut steaks, (6 ounces each) Salt and freshly ground pepper Instructions: Whisk together the wine, lemon juice, olive oil and rosemary in a small shallow baking dish. Add the halibut and turn to coat. Marinate in the refrigerator for 1 hour, turning once. Preheat grill. Remove fish from marinade and season with salt and pepper to taste. Grill the steaks for 3 to 4 minutes on each side or to desired doneness. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 53599,"Marinated Scallops and Watercress Salad 1 pound sea scallops 1/2 cup extra virgin olive oil Juice of 2 limes 6 shallots, finely diced 2 small bunches cilantro, leaves only, coarsely chopped 1 1/4 teaspoons salt 1/4 teaspoon freshly ground black pepper 1/2 cup extra virgin olive oil 2 tablespoons fresh lemon juice 3/4 teaspoon salt 1/4 teaspoon freshly ground black pepper 5 large bunches watercress, stems removed, leaves washed and well-dried 2 ripe avocados, halved, pitted and peeled Instructions: Carefully clean scallops of any roe, muscle, or brown connective tissue, which can become tough when marinated. Cut scallops into 1/4-inch horizontal slices. Combine marinade ingredients in a small bowl. Add scallops and toss to coat. Marinate, covered, in refrigerator 5 minutes or as long as 30 minutes any longer and the acid in the lime juice would overcook the seafood. Meanwhile, prepare salad: whisk together olive oil, lemon juice, salt and pepper in a bowl. Tear watercress into bitesize pieces and toss with dressing. Divide salad among 6 serving plates. Arrange a circle of scallops in the center of each. Thinly slice avocado halves into strips lengthwise and garnish plates along the side. Spoon leftover marinade over scallops and avocado. Serve cold. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 53600,"Game Day Sangria 1 liter Gallo Burgundy Wine 1 1/2 cups Brandy 1/2 cup Triple Sec 1/4 cup simple syrup (you can add more or less depending on your taste) 2 apples, cored and cut into 1-inch pieces 1 pear, cored and cut into 1-inch pieces 1 orange, cut into 1 1/2 inch pieces Instructions: In a large pitcher, combine wine, brandy, triple sec, simple syrup, apples, pear and orange and mix well. Refrigerate for at least 2 hours, up to 24 hours. ","[Rioja, Tempranillo, Garnacha, Pinot Grigio]" 53601,"Carbonara Sauce 3/4 pound pancetta or slab bacon, 1/4-inch dice 2 large eggs 2 large egg yolks 1 cup good quality freshly grated Parmigiano-Reggiano, plus additional for serving 1/4 cup roughly chopped parsley leaves Kosher salt and freshly ground black pepper Instructions:

1. Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions. Drain and reserve about 1 cup of pasta water.
2. Meanwhile, in a large skillet cook pancetta over medium heat until slightly crispy; set aside with all the drippings.
3. While the pancetta is cooking, in a medium bowl, whisk the eggs and yolks with Parmigiano-Reggiano, parsley and generous amount of salt and pepper to taste. After draining the pasta, return it to the pot and add the pancetta and drippings. Working quickly, add the egg and cheese mixture stirring everything together until the noodles are coated and creamy. Add pasta water, as needed, to loosen the noodles slightly if the sauce becomes too thick. Season with additional salt and pepper, if desired. Transfer to serving bowls and serve hot with additional cheese. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 53602,"L.e.O. (Lox and Eggs and Onions) 1 large Spanish onion 3 tablespoons canola oil 1 tablespoon butter 1/4 pound lox (may be scraps or wings) 8 eggs Salt and pepper 2 scallions, chopped Instructions: Cut the onion in half, then slice thinly. In a large saute pan, heat the oil over high heat, then saute the onions until lightly colored. In a bowl, beat eggs with a fork, then add to the pan. When the eggs have set on the bottom, scramble in the lox and flip over. Cook and scramble until just set. ","[Chardonnay, Sauvignon Blanc, Riesling]" 53603,"Cucumber Roll with Salmon Roe 1 English cucumber, trimmed at the ends Finely ground black pepper 3 to 4 tablespoons creme fraiche 1 to 2 tablespoons salmon roe Tiny sprigs fresh dill, for garnish Instructions: Using a vegetable peeler, slice the cucumber lengthwise into strips, turning it when you reach the seeds (to avoid them). You should get about 16 slices, some neater than others, but don't worry about that. Cut them in half, season lightly with pepper, and roll them up quite loosely. Pierce each roll with a toothpick to hold it together. Top each with about a 1/2 teaspoon of creme fraiche, 1/8 teaspoon salmon roe, and finally a tiny sprig of dill. Serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Gris]" 53604,"Chocolate Coconut Cake Nonstick spray One 14-ounce bag sweetened shredded coconut (about 4 cups)
   2 teaspoons instant espresso
   1 1/4 cups water
   One 15.25-ounce box chocolate fudge cake mix, such as Betty Crocker
   1/2 cup vegetable oil
   3 eggs
   Two 8-ounce blocks Neufchatel cream cheese, at room temperature
   1 stick (8 tablespoons) unsalted butter, at room temperature
   1/3 cup coconut milk
   1/2 teaspoon kosher salt
   2 1/2 cups powdered sugar
   Instructions: Preheat the oven to 350 degrees F. Spray two 9-inch cake pans with nonstick spray and line the bottoms with parchment paper. Sprinkle half of the shredded coconut on a baking sheet. Toast in the oven until golden brown, stirring often, about 15 minutes. Let cool on the baking sheet. Combine the instant espresso and water in a measuring cup; stir until dissolved. Add to a medium bowl, along with the cake mix, vegetable oil and eggs. Beat for 2 minutes with a handheld mixer on medium speed. Divide the batter between the prepared cake pans and smooth the tops. Bake until a toothpick inserted in the center of a cake comes out clean, about 25 minutes. Allow the cakes to cool in the pans for 10 minutes, then invert onto a baking rack and let cool completely. Meanwhile, combine the cream cheese, butter, coconut milk, salt and powdered sugar in a large bowl. Beat with a handheld mixer on medium speed until light, fluffy and smooth, about 4 minutes. Stir in the remaining (untoasted) coconut with a rubber spatula. If the cakes have domed in the center, trim to level the tops. Place one cake layer, up-side down, on a platter or plate. Spoon one-third of the frosting on top and spread evenly, almost completely to the edge. Place the other layer, up-side down, on top, pressing gently to anchor. Using an offset spatula, evenly frost the entire cake; if the frosting gets too soft, place it in the refrigerator for 15 minutes. Gently press the toasted coconut around the outside of the cake and sprinkle it over the top. Refrigerate for at least 1 hour before serving. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Moscato]

" 53605,"Calamari Filled with Shellfish, Saffron Risotto and Ink Sauce 1/2 cup white wine 1 pound mussels, scrubbed and debearded 1 pound clams, scrubbed 1 cup cooked, diced lobster meat 3 1/2 ounces crabmeat Salt and freshly ground black pepper Pinch saffron 14 ounces squid bodies, cleaned 1 onion, chopped fine 1 tablespoon chopped garlic 1 tablespoon chopped fresh thyme leaves 4 units squid ink 1/2 cup cream Fresh herbs, as garnish Instructions: Shellfish bouillon: Add the white wine to a saucepan and bring to a boil. When the white wine is boiling, add mussels, clams, and water to just cover, then cook until the shellfish open, about 5 to 8 minutes. Drain and reserve both the water and the shellfish. Remove the mussels and the clams from their shells - keep them separate. Discard the shells. Roughly chop the mussels and clams and combine with the lobster and crabmeat. Season with salt and pepper. Add the saffron to the warm shellfish bouillon and bring to a simmer. Fill the squids (cleaned) with the lobster mix and add to the simmering bouillon. Cook for 5 minutes, then remove the stuffed squids and set aside. Reserve the bouillon. Sauce: In a large skillet, saute the onion, garlic, and thyme until soft, about 5 minutes. Add the reserved shellfish bouillon, squid ink and cream. Boil down until reduced by 1/3, about 10 minutes. Strain onto a small pot, then boil the sauce for another 10 minutes. Serve the stuffed squid with the cream sauce and garnish with fresh herbs. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]

" 53606,"Sauteed Mustard Chicken Salad 2 chicken breasts, skinless and boneless 1 cup milk 1 cup flour vegetable oil cayenne pepper romaine lettuce, washed & dried Salt and pepper red onion, sliced 1 tablespoon mustard Dressing, recipe follows 1 garlic clove, smashed 1 tablespoon dijon mustard 3 tablespoons white wine vinegar 1/4 cup olive oil Salt and pepper Instructions: Place chicken between plastic wrap, and flatten with a mallet. In bowl season flour with cayenne, salt and pepper. In separate bowl combine mustard and milk. Dip chicken in milk. Dip chicken in flour. Add oil to a large skillet and heat. Add chicken and cook until firm and golden brown, about 3 minutes per side. On plate place lettuce and onion. Add chicken. Serve with dressing on side In small jar combine all ingredients. Shake to combine. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 53607,"Concia (Zucchini with Mint and Vinegar) 4 to 6 small zucchini, about 1 1/2 pounds total weight Salt 3 tablespoons chopped fresh mint or basil 2 tablespoons chopped fresh flat-leaf parsley 2 large cloves garlic, minced 6 tablespoons olive oil 4 tablespoons red or white wine vinegar Instructions: Cut the zucchini into 1/4-inch thick slices, or to prepare it Veneto fashion, cut the zucchini lengthwise into 1/4-inch thick slices. Sprinkle with salt and let stand in a colander for 30 minutes to drain off any bitter juices. Rinse and pat dry. In a small bowl, combine the mint or basil, parsley, and garlic. Warm the olive oil in a frying pan over medium high heat. In batches, add the zucchini and cook, turning as needed, until golden on both sides, 4 to 5 minutes. Transfer to a shallow serving dish and sprinkle with some of the mint mixture and some of the vinegar. Repeat with the rest of the zucchini, mint mixture and vinegar. Leave at room temperature for 1 to 2 hours, basting occasionally with vinegar in the dish, before serving ","[Prosecco, Vermentino, Sauvignon Blanc, Pinot Grigio]" 53608,"Strawberry Galette 1 2/3 cup/210 g flour 2 teaspoons sugar 1/2 teaspoon salt 2/3 cup plus 1 tablespoon/150 g butter, cut into pieces 2 to 4 tablespoons ice-cold water 1/2 cup/50 g ground almonds, lightly toasted 1 tablespoon flour 1/4 cup/55 g sugar, plus more for dusting strawberries 1 1/2 pounds/675 g strawberries, hulled and halved if large Sweetened flavored whipped cream, for serving Instructions: Heat the oven to 400 degrees F/200 degrees C.
For the pastry: Mix the flour, sugar, and salt. Add the butter and work with the fingers to a crumbly texture. Mix the water in quickly until the dough just holds together. Pat into a disk, wrap and refrigerate half an hour.
Mix the almonds, flour and sugar. Roll out the chilled dough into a circle and set on a baking sheet. Spread the almond mixture over, leaving a 3 inch/7.5 cm margin. Toss the strawberries with the additional sugar and arrange on top. Fold the edges of the galette dough up over the berries and bake until the crust is crisp and golden, 20 to 25 minutes. Serve warm with sweetened whipped cream, flavored with vanilla or cinnamon. ","[Burgundy, Pinot Grigio, Prosecco, Riesling]" 53609,"Chicken Kababs 5 pounds boneless, skinless chicken breast, trimmed and cut into 2-inch cubes 1 tablespoon granulated garlic Salt and black pepper
1/4 cup fresh lemon juice
1/4 cup salad oil
Instructions: Place the chicken cubes in a large tub. Add the granulated garlic, 1 tablespoon salt and 1/2 tablespoon pepper, then add the lemon juice and salad oil; mix well. Cover with plastic wrap and refrigerate for 2 hours. Prepare a grill for high heat. Thread the marinated chicken onto 10-inch skewers, 4 cubes per skewer. Grill for 7 minutes per side, or until the chicken registers 165 degrees F on an instant-read thermometer. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 53610,"Sauteed Spinach and Mushrooms 2 tablespoons extra-virgin olive oil 3 cloves garlic, smashed
2 cups sliced cremini mushrooms
Kosher salt and freshly ground pepper
10 ounces baby spinach
1 to 2 tablespoons balsamic vinegar (optional) Instructions: Heat the olive oil in a large skillet over medium-low heat. Add the garlic and cook until fragrant, about 2 minutes (do not let the garlic brown). Push the garlic off to the side of the pan and add the mushrooms. Increase the heat to medium high and season the mushrooms with salt and pepper to taste. Cook, stirring occasionally, until the mushrooms are tender and begin to become golden in spots, 10 to 12 minutes. Add the spinach, sprinkle with an additional pinch of salt and turn with tongs until wilted. (If you can\u2019t fit all the spinach in the pan, cover it for a few minutes, then uncover, stir and add the rest.) Transfer to a serving platter, drizzle with the vinegar, if using, and serve warm. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 53611,"No-Churn Pineapple-Banana Sorbet 1 medium banana, cut into 1/2-inch-thick slices (about 2/3 cup) 12 ounces (about 1 1/2 cups) frozen pineapple chunks 2 tablespoons frozen orange juice concentrate Instructions: Line a medium plate with parchment. Place the banana slices on the prepared plate in a single layer, making sure they are not overlapping. Freeze the bananas until hard and completely frozen, 30 to 45 minutes. Add the frozen bananas, pineapple and orange juice concentrate to a food processor and process until smooth, scraping down the sides of the bowl with a rubber spatula as needed. Transfer to an airtight container and freeze until scoopable, about 1 hour. The sorbet will keep for up to 2 months.
","[Sauvignon Blanc, Moscato, Riesling, Vinho Verde]" 53612,"I.C. Mini Cheesecakes 12 ounces cream cheese, softened 1/2 cup sugar
3/4 cup sour cream
1 teaspoon freshly squeezed lemon juice
1/2 teaspoon lemon zest
3 large eggs
9 whole graham crackers 1 tablespoon sugar
1/4 teaspoon kosher salt
4 tablespoons unsalted butter, melted
Instructions: For the i.c. mini cheesecake filling: Install an immersion circulator in a water bath and set it to 160 degrees F. In the bowl of a stand mixer fitted with a paddle attachment, beat the cream cheese and sugar on high until fluffy, about 4 minutes. Scrape down the sides of the bowl with a rubber spatula after 1 minute. Lower the mixer speed to medium and add the sour cream, lemon juice and lemon zest and continue beating until incorporated, about 30 seconds Drop the speed to low and add the eggs one at a time, waiting 30 seconds between each egg. Mix until completely incorporated, about 1 minute more. Fill ten 4-ounce glass canning jars with lids with the batter, leaving half an inch of headspace. Lid tightly and place in the water bath for 45 minutes. Retrieve the jars from the water bath and cool for 1 hour at room temperature before refrigerating for at least 2 hours before serving. For the i.c. mini cheesecake topping:
Heat oven to 300 degrees F. Pulse the crackers, sugar and salt in the bowl of a food processor until they become coarse crumbs. Add the melted butter and pulse a few more times. Pack the crumb mixture into an even layer on a parchment-lined quarter-sheet pan. Bake for 15 minutes. Cool and then crumble over cheesecakes before serving. ","[Chardonnay, Sauvignon Blanc, Riesling, Sparkling wine]

" 53613,"Apple Crostatas 1 1/2 cups all-purpose flour 2 tablespoons sugar 1/2 teaspoon salt 10 tablespoons (1 1/4 sticks) unsalted butter, chilled, cut into 1/2-inch pieces 3 tablespoons ice water 2 small Golden Delicious apples, peeled, halved, cored, cut into 1/8-inch-thick slices 1 Pippin apple, peeled, halved, cored, cut into 1/8-inch-thick slices 1/4 cup plus 1 tablespoon sugar 1 teaspoon fresh lemon juice 1 large egg white beaten with 1 tablespoon of water (for egg wash) 2 tablespoons sliced almonds, toasted Instructions: To make the crust: Mix the flour, sugar, and salt in a processor. Add the butter. Pulse until the mixture resembles a coarse meal. Add the ice water and pulse until moist clumps form. Gather the dough into a ball; flatten into a disk. (If the dough still crumbles and does not form into a ball, add another tablespoon of ice water.) Wrap the dough in plastic and refrigerate until firm, about 1 hour. For the filling: Position the rack in the center of the oven and preheat the oven to 400 degrees F. Combine the apples, 1/4 cup of sugar, and lemon juice in large bowl; toss gently to blend. Set aside for 10 minutes. Meanwhile, dust a large sheet of parchment paper with flour and roll out the dough on the paper to an 11-inch round. Transfer the dough on the parchment paper to a heavy large baking sheet. Spoon the apple mixture over the dough, leaving a 2-inch border. Fold the dough border over the filling to form an 8-inch round, leaving the apples exposed in the center. Pleat loosely and pinch the dough to seal any cracks. Brush the crust with the egg wash and sprinkle with the remaining 1 tablespoon of sugar. Bake the crostata until the crust is golden and the apples are tender, about 40 minutes. Transfer the baking sheet to a rack; cool for 10 minutes. Slide a metal spatula under the crust to free the crostata from the baking sheet. Cool the crostata to lukewarm. Sprinkle with the almonds and serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 53614,"Poached Peaches in Vanilla Syrup 8 peaches, peeled 3 cups water 1 1/2 cups sugar 2 to 3-inch piece of fresh vanilla bean 3 slices lemon 2 cups seedless red or green grapes 1/2 cup dried cranberries Fresh mint for garnish Instructions: To peel the peaches, plunge them into boiling water for 2 to 3 minutes. remove and remove peel; cut peaches in half Bring water, sugar, vanilla and lemon slices to a boil. Add the peaches and simmer until tender. Remove the vanilla bean from the syrup and reduce the syrup by a third. Pit the peaches and cut them in quarters. Set them in a bowl, add the grapes and cranberries and pour hot vanilla syrup over them; chill until ready to eat. Eat as is chilled or as a topping for frozen yogurt or pound cake ","[Chardonnay, Moscato, Riesling, Vinho Verde]" 53615,"Breakfast Burrito Kit 1 pound breakfast sausage 1 pound thin bacon
2 jalapenos, seeded and finely diced
1 medium onion, finely diced
1 red bell pepper, finely diced
24 eggs
1/4 cup half-and-half
1/2 teaspoon seasoned salt Several dashes hot sauce Freshly ground black pepper
2 cups grated Cheddar Jack 24 small whole wheat tortillas (fajita size; if they don't have whole wheat in this small size, buy regular) 1 jar salsa
2 to 3 cups grated Cheddar Jack, for topping Instructions: For the filling: Cook the sausage in a large skillet, crumbling it fine. Drain on a paper towel. Fry the bacon in the same skillet until crisp. Drain on a paper towel, let cool and then crumble into tiny pieces. Saute the jalapenos, onions and bell peppers in the same skillet until golden brown, about 5 minutes. While the vegetables are cooking, beat the eggs in a bowl with the half-and-half, seasoned salt, hot sauce and black pepper. Turn the skillet heat to low and pour in the egg mixture. Add the sausage and crumbled bacon. Slowly cook the eggs, using a wooden spatula to push them around the pan until they're totally cooked through. Stir in the cheese until melted. For the burritos: Warm the tortillas using your favorite method, and add some of the filling to each. Top with salsa and grated cheese, then roll up and eat. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 53616,"Asparagus with Parmigiano-Reggiano Vinaigrette 1 bunch asparagus, stems snapped where they naturally want to break 3 tablespoons extra-virgin olive oil 3 tablespoons red wine vinegar 2 tablespoons grated Parmigiano-Reggiano Kosher salt 1 hard boiled egg, white and yellow separated and crumbled Instructions: Bring a large pot of well-salted water to a boil. Set up a bowl of well-salted ice water. Place the trimmed asparagus in the boiling water and let the water come back to a rolling boil. Remove asparagus from the boiling water and plunge immediately into the ice water. Remove from the ice water, pat dry, and reserve. In a small bowl combine the olive oil, red wine vinegar, and Parmigiano-Reggiano. Season with salt. Toss the asparagus in the vinaigrette. Arrange on a serving plate and sprinkle with the crumbled egg white and yellow. Call yourself a superstar! ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 53617,"Singapore-Style Noodles 2 tablespoons groundnut oil (peanut) 1 tablespoon freshly grated ginger 1 red cl, seeded and finely chopped 5 fresh shiitake mushrooms, sliced 2 tablespoons ground turmeric 3 1/2 ounces diced smoked bacon 1 red bell pepper, seeded and sliced 1 handful julienned carrot strips 1 handful bean sprouts 3 1/2 ounces cooked chicken breast, shredded 9 ounces dried vermicelli rice noodles, pre-soaked in hot water for 10 minutes and drained 1 teaspoon crushed dried chiles 2 tablespoons light soy sauce 2 tablespoons oyster sauce 1 tablespoon clear rice vinegar or cider vinegar 1 egg, beaten Dash toasted sesame oil 2 spring onions (green), sliced lengthwise Instructions: Heat the groundnut oil in a wok, and when hot, stir-fry the ginger, chiles, mushrooms and turmeric for a few seconds. Add the bacon, and cook for less than 1 minute. Add the red bell pepper, carrots, and bean sprouts and cook for another minute, then add the cooked chicken, and stir well to combine.
Add the noodles, and stir-fry well, for 2 minutes, then season with the chiles, soy sauce, oyster sauce and vinegar. Stir to combine.
Add in the beaten egg, stirring gently until the egg is cooked through, less than 1 minute. Then, season with the sesame oil. Sprinkle over the spring onions, and serve immediately. ","[Sauvignon Blanc, Pinot Grigio, Riesling, Gewrztraminer]" 53618,"Chocolate Ganache Cupcakes 3 tablespoons unsweetened cocoa powder (not Dutch-process) 2 ounces unsweetened chocolate, chopped 1 cup all-purpose flour 1/2 teaspoon baking soda teaspoon kosher salt 6 tablespoons unsalted butter, at room temperature 1 cup granulated sugar 2 large eggs 1/3 cup whole milk 1 tablespoon orange-flavored liqueur, rum or brandy (optional) 10 ounces semisweet chocolate, chopped 1 1/3 cups heavy cream Pinch of kosher salt 1 tablespoon confectioners' sugar Shaved white chocolate, for topping Instructions: Make the cupcakes: Preheat the oven to 350 degrees F. Line a 12-cup muffin pan with paper liners. Combine the cocoa powder and 1/4 cup water in a small bowl until smooth; set aside. Put the unsweetened chocolate in a microwave-safe bowl and microwave, stirring every 30 seconds, until melted; set aside and let cool. Sift the flour and baking soda into a large bowl; stir in the salt. Beat the butter and granulated sugar in a separate large bowl with a mixer on medium speed until smooth. Beat in the eggs, one at a time, until combined. Reduce the mixer speed to low and add the cocoa mixture and the melted chocolate; mix until combined. Beat in the flour mixture in two batches, alternating with the milk in two batches, until combined. Beat in the liqueur. Divide the batter among the prepared muffin cups, filling them three-quarters of the way. Bake until a toothpick inserted into the centers comes out clean, 20 to 25 minutes. Let cool 10 minutes in the pan, then remove the cupcakes to a rack to cool completely. Meanwhile, make the ganache: Combine the semisweet chocolate, 1 cup heavy cream and the salt in a heatproof bowl set over a pan of simmering water; stir until melted and smooth, about 8 minutes. Remove the bowl from the saucepan and set aside until the ganache is cool and thick (but not hard), about 1 hour. Beat the remaining 1/3 cup heavy cream and the confectioners' sugar in a large bowl with a mixer until soft peaks form. Fold in 1/4 cup of the cooled ganache until smooth. Cut a small hole (about 1/2 inch deep) into the center of each cupcake with a paring knife; remove the cake. Use a small measuring spoon to fill the hole with the chocolate whipped cream. Beat the remaining ganache with a mixer on medium speed until light and fluffy, 3 to 5 minutes. (Be careful not to overbeat or the ganache will become grainy.) Transfer the whipped ganache to a pastry bag fitted with a star tip and pipe onto the cupcakes. Top with shaved white chocolate. ","[Pinot Grigio, Sauvignon Blanc, Riesling, Moscato]" 53619,"Warm White Bean and Steak Salad 2 (8 to 9-ounce) New York strip steaks 2 tablespoons olive oil Salt and freshly ground black pepper 3 cups canned Great Northern or pinto beans, rinsed and drained 1/3 cup olive oil 2 tablespoons fresh lime juice 2 garlic cloves, minced 2 tablespoons chopped scallions, white and pale green parts only 3 tablespoons chopped fresh cilantro leaves 1 teaspoon dried oregano Salt and freshly ground black pepper Instructions: Steaks: Brush the steaks with olive oil; sprinkle liberally with salt and pepper, to taste. Heat a heavy saute pan over medium-high heat. Add the steaks and cook for about 4 minutes per side for medium-rare. Remove the steaks to a cutting board and let rest for 10 minutes. Slice crosswise into thin strips. Set aside. Bean salad: In a large bowl, combine the beans, olive oil, lime juice, garlic, scallions, cilantro, and oregano. Mix gently. Season with salt and black pepper, to taste. Put the bean salad on a platter and arrange the warm steak slices on top. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Rioja]" 53620,"Stuffed Southwestern Sweet Potatoes 4 large sweet potatoes 4 tablespoons butter or margarine 1/4 teaspoon salt 1/2 cup chopped smoked chicken 1 teaspoon cayenne Instructions: Preheat the oven to 400 degrees. Wash the sweet potatoes, scrubbing them well to remove any dirt or soil. With a fork, prick the sweet potatoes. Place on the oven rack; bake about 45 minutes, or until a knife inserted in the center goes in easily. Remove the potatoes from the oven. Carefully cut off 1/3 of each potato lengthwise. Scoop out and remove the pulp from the potato, leaving a 1/4-inch-thick shell. Scoop out all pulp from the potato tops, and discard the tops. In a large bowl, mix well the potato pulp, butter, salt, smoked chicken and cayenne. Fill the potato shells with the hot mixture, mounding it slightly. Serve immediately. ","[Syrah, Zinfandel, Tempranillo, Malbec]" 53621,"Steak, Mashed Potatoes and Salad 3 rib-eye steaks 1/2 bottle red wine 1/4 pound sweet butter 5 Idaho potatoes, peeled and diced 1 cup milk 1/4 pound butter 3 tablespoons truffle oil Salt and pepper 1 tablespoon olive oil, plus 1/4 cup 1 onion diced 1 apple sliced 1/4 cup cider vinegar 1 can French style string beans 1 can sliced beets 1 head Romaine lettuce 1 tablespoon truffle oil Instructions: STEAK: Heat saute pan over high heat. Salt and pepper steaks on both sides. Sear on both sides until crust forms about 4 to 5 minutes. Transfer to a preheated 400 degree F oven for 5 minutes. To make sauce: in the saucepan that you cooked the steak, place over high heat and add wine. Reduce until almost dry add butter 1 piece at a time until emulsified season with salt and pepper. MASHED POTATOES: Place potatoes in saucepot, cover with water and pinch of salt. Bring to a boil and cook until tender. Drain well. Heat milk and butter together add to potatoes using potato masher, mash. Add salt and pepper and truffle oil. Set aside and keep warm. SALAD: Heat 1 tablespoon of oil in a saucepan, add onion and sweat for 5 minutes, add apple, vinegar and remaining 1/4 cup olive oil. Toss string beans, beets and Romaine lettuce. Let vinaigrette cool and toss with salad. Drizzle with truffle oil. ","[Cabernet Sauvignon, Syrah, Malbec, Tempranillo]" 53622,"Skillet Brownies 1/4 pound (1 stick) unsalted butter 4 ounces plus 1/2 cup Hershey's semi-sweet chocolate chips, divided 1 1/2 ounces unsweetened chocolate 2 extra large eggs 2 teaspoons instant coffee granules, such as Nescafe 1 1/2 teaspoons pure vanilla extract 1/2 cup plus 1 tablespoon sugar 1/4 cup plus 1 tablespoon all-purpose flour, divided 1 teaspoon baking powder 1/4 teaspoon kosher salt 1 pint vanilla ice cream Instructions: Preheat the oven to 350 degrees. Melt the butter, 4 ounces of chocolate chips, and the unsweetened chocolate together in a medium bowl set over simmering water. Set aside for 15 minutes. In a large bowl, stir (do not beat) together the eggs, coffee, vanilla and sugar. Stir the chocolate mixture into the egg mixture and allow to cool to room temperature. In a medium bowl, sift together 1/4 cup of the flour, the baking powder and salt and add to the chocolate mixture. Toss together the remaining 1/2 cup of chocolate chips and one tablespoon of flour in a medium bowl and add them to the chocolate mixture. Spoon the mixture into five 3 1/2 inch cast iron skillets and place them on a sheet pan. Bake for 25 minutes. Don't over bake! Serve warm with a scoop of ice cream on top. ","[Cabernet Sauvignon, Merlot, Malbec, Zinfandel]" 53623,"Tangy Meatballs with Cilantro Raita 2 tablespoons unsalted butter 1 small onion, finely chopped Kosher salt 1 1/2 teaspoons curry powder 3 cloves garlic, finely chopped Vegetable oil, for greasing baking sheet 1 pound ground beef 1 cup Greek yogurt 2 tablespoons panko breadcrumbs 2 tablespoons tamarind chutney, plus more for serving 1 teaspoon paprika 1/8 teaspoon cayenne, optional 2 large eggs, lightly beaten 2 tablespoons finely chopped cilantro Bibb or green leaf lettuce, torn into 4-inch pieces, for serving 1/4 cup finely grated cucumber, for garnish Instructions: Cook's Note: If tamarind chutney is unavailable, you can substitute apple butter with a bit of lemon juice and cayenne stirred in.

1. Melt the butter in a small skillet over medium heat and cook the onions, stirring occasionally, until soft, about 5 minutes. Add 1/4 teaspoon salt, the curry powder and two-thirds of the garlic and continue cooking, stirring, until fragrant, about 30 seconds. Transfer the mixture to a large bowl and let cool.
2. Lightly oil a rimmed baking sheet. Add the beef, 1/4 cup of the yogurt, the breadcrumbs, tamarind chutney, paprika, cayenne , if using, 1 1/4 teaspoons salt and the eggs to the onion mixture. Combine the ingredients using your hands. Form into 1 1/4- inch balls, rolling them lightly between your hands to shape. Place on the oiled baking sheet, cover loosely with plastic wrap and refrigerate at least 30 minutes or overnight.
3. Preheat the oven to 425 degrees F. Bake the meatballs until browned, about 20 minutes.
4. Meanwhile, stir together the remaining 3/4 cup yogurt, remaining garlic, 1/2 teaspoon salt and cilantro in a small bowl. Arrange each meatball on top of a piece of lettuce on a platter. Top with grated cucumber and a bit of tamarind chutney and serve with the yogurt dipping sauce. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]

" 53624,"Ritzy Chicken Nuggets 2 (each weighing approximately 8 ounces with the peg bone, less without) chicken breasts 1 cup buttermilk 1/2 cup oil (if you are frying the nuggets) 1 3/4 cups cracker crumbs (recommended: Ritz crackers) Serving suggestion: Capery Salad, recipe follows 1 head romaine or 4 little butter lettuces 2 large gherkins, diced 1 to 2 tablespoons capers 2 to 3 tablespoons chopped parsley leaves, to garnish 2 teaspoons gherkin brine 2 tablespoons olive oil 1/2 teaspoon Dijon mustard Instructions: Cut off the chicken peg bone if there is 1, and put the chicken breasts one at a time into a freezer bag so that it lies flat. Bash with a rolling pin until the chicken is quite thin, and then take it out and slice into about 6 to 8 slices. Repeat with the other chicken breast. This is easiest done with scissors.
Put the slices into a freezer bag with the buttermilk and leave in the refrigerator to marinade for up to 2 days.
When you are ready to cook them, heat the oil in a large frying pan, or preheat the oven to 425 degrees F.
Tip the cracker crumbs into a wide shallow bowl, and then shake off the excess buttermilk from the nuggets and dip them in the crumbs. Coat them well before lying gently in the hot oil, and cooking for about 2 minutes or so a side until they are golden brown. Transfer to a kitchen towel on a plate to blot the excess oil.
Alternatively, you can lay the crumb-coated chicken nuggets on a lined baking sheet and bake for 15 to 20 minutes. They can also be frozen once marinated and crumbed. If cooking from frozen, add 5 minutes to the oven cooking time. Slice the lettuce into 1/2-inch slices across and put into a bowl. Add the diced gherkins and capers.
Combine the dressing ingredients, whisking together, and then pour over the salad tossing it to mix. Arrange on a couple of plates and sprinkle over the parsley. Serve with the chicken nuggets. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 53625,"Slow-Cooker Spiced Sweet Potatoes with Pecans 3/4 cup packed dark brown sugar 1 teaspoon ground cinnamon Kosher salt 1 stick (8 tablespoons) unsalted butter, melted 1 teaspoon vanilla extract 5 pounds medium sweet potatoes (about 7), peeled and sliced into 1-inch thick rounds 2 tablespoons cornstarch 1/4 cup orange juice 1 cup pecan halves Instructions: Position an oven rack in the middle of the oven and preheat the oven to 350 degrees F. Stir together the dark brown sugar, cinnamon and 1/2 teaspoon salt in a small bowl. Stir together the melted butter and vanilla extract in another small bowl. Toss the sweet potatoes with the cornstarch in a large mixing bowl. Put 1 layer of the sweet potatoes on the bottom of a 6-quart slow cooker. Drizzle with a third of the butter mixture then sprinkle with a third of the brown sugar mixture. Repeat to make 2 more layers. (If there are not enough sweet potatoes to make a complete third layer, that is okay.) Cover the slow cooker and cook on low until the sweet potatoes are tender but not mushy, about 4 hours. Meanwhile, spread the pecans out on a baking sheet and bake until very golden brown, 10 to 12 minutes. Let cool and finely chop. When the sweet potatoes are tender, gently stir in the orange juice. Transfer the potatoes to a shallow serving dish and allow to sit for 10 minutes (the sauce will thicken as it sits). Toss the potatoes in the sauce to coat, sprinkle with the chopped pecans and serve. ","[Chardonnay, Riesling, Pinot Grigio, Garnacha]

" 53626,"Chili-Lime Fruit Salad 1/2 cup pepitas 1 tablespoon olive oil
3/4 teaspoon chili powder
Kosher salt
1/2 small seedless watermelon (about 4 1/2 pounds)
1/2 small honeydew (about 1 3/4 pounds), seeds removed 1/2 small cantaloupe (about 1 pound), seeds removed
1/2 teaspoon lime zest plus juice of 2 limes (about 2 tablespoons) 1 tablespoon honey
Instructions: Toss the pepitas with the olive oil, 1/4 teaspoon of the chili powder and 1/4 teaspoon salt. Add to a small skillet and heat over medium heat, stirring frequently, until toasted and turning brown in some spots, 5 to 7 minutes. Use a melon baller to scoop the watermelon, honeydew and cantaloupe into a large bowl. Mix the lime zest and juice, honey, remaining 1/2 teaspoon chili powder and 1/4 teaspoon salt in a medium bowl. Pour the dressing over the melon and toss until well coated. Fold in the pepitas and serve immediately. ","[Syrah, Tempranillo, Garnacha, Barbera]" 53627,"Prosecco Digestif 1 bottle Prosecco 1 ripe peach, sliced into 6 pieces 12 raspberries Instructions: Place 2 berries and 1 peach slice in a Champagne flute. Top with Prosecco, serve.
",[Prosecco] 53628,"Roasted Tomato Caprese Salad 12 plum tomatoes, halved lengthwise, seeds (not cores) removed 1/4 cup good olive oil, plus more for drizzling 1 1/2 tablespoons balsamic vinegar 2 large garlic cloves, minced 2 teaspoons sugar Kosher salt and freshly ground black pepper 16 ounces fresh salted mozzarella 12 fresh basil leaves, julienned Instructions: Preheat the oven to 275 degrees F. Arrange the tomatoes on a sheet pan, cut sides up, in a single layer. Drizzle with 1/4 cup of olive oil and the balsamic vinegar. Sprinkle with the garlic, sugar, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper. Roast for 2 hours until the tomatoes are concentrated and begin to caramelize. Allow the tomatoes to cool to room temperature. Cut the mozzarella into slices slightly less than 1/2-inch thick. If the slices of mozzarella are larger than the tomatoes, cut the mozzarella slices in half. Layer the tomatoes alternately with the mozzarella on a platter and scatter the basil on top. Sprinkle lightly with salt and pepper and drizzle lightly with olive oil. Serve at room temperature. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 53629,"Sauteed Clams with Chickpea Cream 1/4 cup, plus 3 tablespoons olive oil 4 cloves garlic, smashed 1/4 small cl pepper, minced 3 pounds Littleneck clams, cleaned well 3 1/2 cups cooked chickpeas 1 teaspoon salt 1/4 teaspoon pepper 2 tablespoons fresh minced Italian parsley 1 lemon zested into thin strips, and juiced Instructions: In a large saute pan, heat 1/4 cup oil, garlic, and cl pepper over medium-high heat and cook until garlic is lightly brown. Remove garlic from pan. Add clams and cover pan. Cook until clams steam open, about 5 to 10 minutes. Remove clams from pan and place in a dish. Add some steaming juices to keep clams warm. Cover. Reserve remaining steaming juice; it should be about 1 cup. Pour 1 cup reserved juice into blender and add chickpeas. Process until smooth. Season with salt, if necessary, and pepper. Divide puree among 4 shallow bowls. Top with clams and sprinkle with parsley. Combine the lemon zest and remaining olive oil, and drizzle over the top. Serve right away with toasted bread, if desired. Serving suggestion: 4 slices toasted country bread. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 53630,"Broiled Lobster Tail with Sauce Armoricaine 1 (6 pound) spiny lobster 6 tablespoons clarified butter 1/2 cup diced onion 1/4 cup scallion, thinly sliced white part only 1 clove garlic, crushed 1/2 cup diced carrot 4 parsley stalks, finely chopped 1 bay leaf 2 sprigs thyme or 1/2 teaspoon dried thyme 1/4 cup brandy 1/2 cup dry white wine 5/8 cup fish stock 10 ounces tomato, peeled and roughly chopped Freshly ground salt Freshly ground black pepper 1 teaspoon curry powder 2 egg yolks 2 tablespoons cream Instructions: Preheat oven to broil. Remove lobster head and rinse well. Remove claws, and legs. Remove meat from claws and cut up roughly. Break up lobster shell. Split lobster tail down the center, careful not to cut all the way through. In a large casserole dish or roasting pan, add 3 tablespoons clarified butter, the onion, scallion, garlic, and carrot. Saute over medium heat for a few minutes. Add parsley stalks, bay leaf, and thyme. Add the lobster head, claws, and legs. Saute until the shells turn bright red. Add the brandy and flambe. Douse the flames with the wine and fish stock. Add tomatoes. Season with salt and pepper, and bring the sauce to a simmer. Simmer for 20 minutes. Meanwhile, brush a broiler rack with rest of clarified butter. Place lobster tail on rack, cut side down. Broil for 8 minutes. Turn, drizzle cut side with a little clarified butter and cook another 6 minutes. Remove the flesh from the shell and cut into chunks. Keep warm on a heated serving dish. Pass the sauce through a sieve into a small, clean pan. Add curry powder. Whisk together egg yolks and cream. Whisk into sauce, stirring quickly to avoid curdling. Pour sauce over lobster pieces to serve. ","[Chardonnay, Sancerre, Sauvignon Blanc, Pinot Grigio]

" 53631,"Spaghetti (Squash) 2 medium spaghetti squash Salt and freshly ground black pepper 3 tablespoons extra-virgin olive oil, plus some for drizzling Instructions: Heat the oven to 450 degrees F and cover a baking sheet with foil. Split the squash in half and scoop out the seeds. Season the squash with salt and pepper and place, cut-side down, on the baking sheet. Roast the squash until very tender, 45 to 60 minutes. Turn the roasted squash over and shred each half with a fork, turning the flesh into what looks like a yellow boat filled with spaghetti. Drizzle the hot squash with a little extra-virgin olive oil and adjust the seasoning. Top with lots of your favorite sauce and garnish with shredded cheese. Serve each \boat\ on a platter and eat the squash and sauce right from the skin of the squash. ","[Barolo, Barbaresco, Dolcetto, Valpolicella]" 53632,"Blamburgers 1 tablespoon plus 1/2 cup vegetable oil 1 large garlic clove, minced 1 1/2 cups chopped fresh parsley leaves 1 cup wheat germ 1/2 cup sesame seeds 1 pound lean ground beef l/2 pound ground lamb 1/2 teaspoon salt 2 tablespoons high-grade steak sauce 3 eggs, lightly beaten Instructions: In a skillet, lightly saute the minced garlic clove in 1 tablespoon of oil. Add parsley, wheat germ, and sesame seeds and saute lightly again. Remove from heat and let cool. Put ground beef and ground lamb in a mixing bowl. Add the cooled sauteed ingredients, salt, steak sauce, 1/2 cup vegetable oil, and eggs. Form into 3-inch patties. Place patties on grill and cook about 5 minutes on each side, or until cooked to desired doneness. You will need to lengthen cooking time if at a higher altitude. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 53633,"World Famous Rendezvous Dry Ribs 4 cups white distilled vinegar 4 cups water 1/3 cup Rendezvous Famous Seasoning 2 and down pork loinback ribs Instructions: Mix vinegar, water and seasoning together to make your basting sauce. Cook meat over direct heat on the grill, approximately 18-inches above fire. Coals should be at 325 to 350 degrees. Start ribs bone side down, until bone side is golden brown. Baste 2 times with basting sauce then flip slab and cook meat side down until this side reaches a nice golden brown. The meat is ready when it is so hot that you cannot touch it with your fingers. That is approximately 30 minutes per side. Baste again and sprinkle with Rendezvous world famous seasoning and you are ready to serve. ","[Zinfandel, Malbec, Syrah, Tempranillo]" 53634,"Grilled Halloumi Sandwich with Watermelon Relish 8 ounces halloumi cheese, sliced 1/4- to 1/3-inch-thick Olive oil, for drizzling 4 potato rolls, preferably Martin's
1 cup diced watermelon
1 tablespoon minced fresh basil
1 tablespoon minced fresh mint
1/2 minced shallot
Kosher salt and freshly ground black pepper
2 cups baby arugula
Juice of 1/2 lemon
1/4 cup prepared black olive tapenade
Instructions: Preheat a grill to medium-high heat. Drizzle the cheese with the olive oil and place on the grill. Grill the cheese until grill marks appear and it begins to melt slightly, about 2 minutes per side. Place the rolls on the grill and allow to lightly toast. Toss the watermelon, basil, mint and shallot in a medium bowl. Season with salt and pepper. Toss the arugula with the lemon juice in another bowl and season with salt and pepper. Spread one side of the toasted rolls with olive tapenade. Layer the halloumi, watermelon relish and arugula on each roll and serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 53635,"Lemon Nut Cookies 1 1/4 cups pine nuts, toasted 1 1/2 cups all-purpose flour 1/2 cup cornmeal 1/4 teaspoon salt 2 sticks (1 cup) unsalted butter, softened 1/2 cup powdered sugar, plus 1 cup for rolling 1 tablespoon fresh lemon juice 1 teaspoon lemon zest, plus 2 teaspoons 1 teaspoon vanilla extract Instructions: In a food processor, pulse together the nuts, flour, cornmeal, and salt until finely ground and smooth. Using a hand-held or stand mixer, beat together the butter and 1/2 cup powdered sugar in a medium bowl until light and creamy. Add the lemon juice, 1 teaspoon zest, and vanilla and beat to combine. With the mixer on low speed, add the dry ingredients in 3 batches until just combined; be careful not to over-mix. Chill the dough in the refrigerator for 30 minutes. In a shallow bowl, combine the remaining sugar with remaining zest. Set aside. Preheat the oven to 350 degrees F. Roll the dough into 1 1/2-inch balls. Transfer the dough onto cookie sheets and bake until firm and very pale golden, about 12 to 15 minutes. While the cookies are still warm, roll each cookie in the sugar mixture. To achieve a solid coating, roll each of the cookies a second time in the sugar mixture. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 53636,"Chocolate Anise Cookies 2 cups all-purpose flour 1 1/2 teaspoons baking powder 1/4 teaspoon salt 3/4 cup sugar 1/2 cup (1 stick) unsalted butter, room temperature 2 large eggs 1 teaspoon ground anise seed 1 cup semisweet chocolate chips Instructions: Preheat the oven to 350 degrees F. Line a heavy large baking sheet with parchment paper. Whisk the flour, baking powder, and salt in a medium bowl to blend. Using an electric mixer, beat the sugar and butter in a large bowl to blend. Beat in the eggs 1 at a time. Add the flour mixture and beat just until blended. Add the ground anise seed and mix well. Stir in the chocolate chips. Form the dough into a 16-inch-long, 3-inch-wide log. Transfer the log to the prepared baking sheet. Bake until light golden, about 30 minutes. Cool 30 minutes. Place the log on the cutting board. Using a serrated knife, cut the log on a diagonal into 1/2- to 3/4-inch-thick slices. Arrange the cookies cut side down on the baking sheet. Bake the cookies until pale golden, about 15 minutes. Transfer the cookies to a rack and cool completely. ","[Riesling, Gewrztraminer, Pinot Grigio, Moscato]" 53637,"Spicy California Rolls 3 cups sushi rice 1/2 teaspoon salt 1/3 cup rice wine vinegar 2 tablespoons sugar 1 avocado, halved lengthwise, pitted, peeled and cut lengthwise into 1/8-inch slices 3 tablespoons fresh lemon juice
(6) 8 x 7-inch nori sheets 3 cups prepared sushi rice 1 tablespoon wasabi powder, combined with 1 tablespoon cold water, or wasabi paste 2 frozen Alaskan king crab legs, thawed, shelled and thick sections halved lengthwise, or 3/4 pound frozen Alaskan king crab meat, thawed and drained 1 seedless cucumber, halved lengthwise and cut lengthwise into 1/8-inch slices Instructions: For the rice: Place rice in a bowl and rinse with cold water until water is clear. Drain rice in a mesh strainer. In a medium pot combine the rice with 3 cups of water over medium-low heat. Cover and let cook until rice is tender and has absorbed all the water, about 20 minutes. While rice is cooking combine rice wine vinegar and sugar and mix until sugar is dissolved. When rice is done transfer to wooden bowl and add vinegar mixture. Gently mix with a wooden spoon until the rice mixture cools but is still slightly warm. Cover with plastic wrap, set aside and prepare remaining sushi roll ingredients. For the rolls: In a small bowl toss the avocado gently with the lemon juice. Lay a dry bamboo mat on a work surface so that the slats run horizontally and cover with plastic wrap. Place a piece of the nori on the bamboo mat with a long side facing you. With dampened hands spread 1/2 cup prepared sushi rice onto mat, leaving a 1-inch border along the top edge. Spread a small bit of the wasabi paste horizontally across the center of the rice. Arrange 3 avocado slices and 3 cucumber slices, overlapping slightly in a horizontal line, over the wasabi paste and top them with one-sixth of the crab meat. Grasp the edges of the nori and the mat from the side facing you, lift the nori and the mat slightly, and roll the nori evenly and tightly away from you, pressing down slightly with each quarter turn. Seal the roll with a drop of water on the far edge of the nori, press the seam closed and transfer the roll to a cutting board. Make 5 more rolls in the same manner. With a serrated knife dipped in hot water trim the ends of the rolls and cut each roll crosswise into six 1-inch sections. Series: Kelsey & Spike Cook Episode: Sushi (Ep. 1) ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 53638,"Four-Layer Birthday Cake Unsalted butter, for the pans 2 1/4 cups granulated sugar 1 cup vegetable oil 4 large eggs 2 teaspoons vanilla extract 3 3/4 cups all-purpose flour 3/4 teaspoon baking soda 1/2 teaspoon salt 1 1/2 cups buttermilk Gel food coloring 8 sticks unsalted butter, cut into pieces, at room temperature Pinch of salt 10 cups confectioners' sugar, sifted 2 tablespoons vanilla extract 6 to 8 tablespoons milk Assorted toppings (see below instructions) Instructions: Make the cake: Position a rack in the lower third of the oven and preheat to 350 degrees F. Butter four 9-inch-round pans and line the bottoms with parchment paper. Combine the granulated sugar and vegetable oil in a large bowl and beat with a mixer on medium-high speed until thick and creamy, about 3 minutes. Beat in the eggs, one at a time, then add the vanilla and beat on high speed until the batter is light and fluffy, about 2 minutes. Sift the flour, baking soda and salt into a medium bowl. With the mixer on low speed, beat the flour mixture into the sugar mixture in 3 additions, alternating with the buttermilk, beginning and ending with the flour mixture, until the batter is smooth, about 2 minutes. Tint with gel food coloring (see below). Divide the batter among the prepared pans and bake, 2 pans at a time, until a toothpick inserted into the centers comes out clean, about 15 minutes. Let cool 15 minutes in the pans, then invert onto racks to cool completely. Make the frosting: Beat the butter and salt in a large bowl with a mixer on medium speed until smooth and fluffy, about 2 minutes. Gradually beat in the confectioners' sugar until smooth. Add the vanilla, increase the mixer speed to medium high and beat until thick, 2 more minutes. Beat in the milk, a little at a time, until the frosting is spreadable. Assemble the cake: Spread about 1 1/2 cups frosting between the cake layers, then cover the outside of the cake with the remaining frosting and coat with toppings (see below). How to Color the Batter: Use gel food coloring for cakes: You don't need to add as much, and the colors are brighter. Solid: Tint the batter 1 color; divide among 4 pans. Striped: Divide the batter between 2 bowls; tint each one a different color. Divide each color between 2 pans. Ombre: Divide the batter among 4 bowls; tint in varying shades of the same color. Pour into 4 pans. Rainbow: Divide the batter among 4 bowls; tint each one a different color. Pour into 4 pans. The Toppings: Mini Marshmallows: You'll need about one 10 1/2-ounce bag. For a multicolored look, use fruit-flavored mini marshmallows. Chocolate Rocks: You'll need about 3 cups. Find them at specialty candy stores, or order online. Ombre Coconut: Divide one 7-ounce bag coconut among 3 resealable plastic bags. Add an increasing number of drops of the same food coloring to each bag and shake. Nonpareils: Use rainbow or single-color nonpareils; you'll need about 3/4 cup. Set your cake on a cake plate in the sink or on a large rimmed baking sheet to catch loose nonpareils. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 53639,"Avocado, Blood Orange And Frissee Salad With Toasted Pecans And White Truffle Vinaigrette 1 Tbsp. champagne vinegar 1 Roma tomato, julienned 1 cup frisee, torn 1 Blood orange, cut into segments 1 Fresh, Ripe California Avocado, cut in half Freshly ground pepper as needed Salt as needed 1 Tbsp. white truffle oil 1 Tbsp. virgin olive oil 1 Tbsp. pure olive oil 1/4 tsp. Dijon mustard 1/2 cup toasted pecans Instructions: Mix the vinegar and mustard; season to taste with salt and pepper. Slowly whisk in oils; reserve. To assemble salad, cut each avocado half into 3 slices; fan around the outside perimeter of the plate. Place the orange segments between the avocado slices; sprinkle both with salt and pepper. Toss the frisee with 1/2 tablespoon of vinaigrette; place in the center of the plate. Garnish with Roma tomato and toasted pecans; drizzle with remaining vinaigrette. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 53640,"Lemon Grass Parfait with Warm Pineapple Salsa 6 stalks lemon grass, chopped, white part only 4 vanilla beans 3 cups heavy cream 12 egg yolks 6 eggs 13 ounces 10x (powdered sugar) 3 tablespoons pure vanilla extract 2 cups pineapple, peeled, cored and diced Juice of 1 orange 1/2 teaspoon ground white pepper Instructions: In a non-aluminum pan, bring cream to a boil with the lemon grass and scraped vanilla beans. Simmer on very low heat for 20 minutes. Mix will reduce about 20 per cent. Pull off heat and store overnight. The next day, strain the lemon grass and vanilla beans out and lift to whip cream stage. Bring yolks, eggs, and sugar to ribbon stage, whisking constantly over a bain marie. (110 degrees). Using a mixer, whip at high speed for 10 minutes until the mix is pale in color and light. Fold in the lifted cream. Place in molds and freeze at least 4 hours, preferably overnight. PINEAPPLE SALSA: In a non-stick pan, heat all together and serve warm with the frozen parfait. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 53641,"Michelada Especial 1 lime, cut into 4 wedges 2 tablespoons kosher salt, for rimming glasses Ice cubes 2 pinches chili powder 2 teaspoons light brown sugar 8 dashes green hot sauce (recommended: Jalapeno Tabasco hot sauce) 2 (12-ounce) pints lager beer, chilled (recommended: Modelo Especial) Instructions: Chill 2 tall beer tumblers in the freezer. Put the salt into a shallow dish. Remove the glasses from the freezer and wet the rims using a wedge of lime. Dip the glass rims into the salt to cover. Add the lime wedges and ice into the glasses, then add a pinch of chili powder to each glass. Stir in 1 teaspoon of light brown sugar to each glass and 4 dashes of hot sauce. Top off with beer and serve immediately. ","[Pinot Grigio, Sauvignon Blanc, Riesling, Hefeweizen]" 53642,"Sweet Potato Toast with Bacon, Egg and Cheese 2 medium sweet potatoes (about 1 pound total) 1 tablespoon extra-virgin olive oil
Kosher salt and freshly ground black pepper 2 slices bacon, cut into 1/2-inch thick pieces 4 large eggs, whisked 2 ounces grated or thinly sliced sharp Cheddar (about 1/2 cup grated) Instructions: Preheat the oven to 450 degrees F. Slice off the 4 long sides of each of the sweet potatoes so the potatoes are squared off and sit flat on a cutting board. Slice the potatoes lengthwise into 1/2-inch-thick planks, about 5-inches-by-2-inches (you should get 3 planks per sweet potato). Combine the sweet potatoes, olive oil and a pinch of salt in a medium bowl and toss gently to coat. Spread them out on a baking sheet and roast, flipping halfway through, until lightly browned and tender when pierced with a knife, about 15 minutes. Remove the sweet potato toasts to 2 plates.
Meanwhile, heat a medium nonstick skillet over medium heat. Cook the bacon, stirring occasionally, until crisp and browned, 8 minutes. Remove to a paper towel. Reserve the pan, and discard all but 1 tablespoon of the bacon fat.
Sprinkle the eggs with 1/4 teaspoon salt. Add the eggs to the pan, then immediately lower the heat and cook, stirring once and swirling the pan to cover with the egg. Let cook untouched, 1 minute, then lightly lift the eggs and swirl uncooked egg around the pan and let cook, 1 minute more. Sprinkle the cheese over the eggs, then cover and cook until the eggs are just set and cheese is melted, 30 seconds to 1 minute. Sprinkle the bacon on top of the cheese. Transfer the eggs to a cutting board and cut into 6 pieces. Divide the eggs among the toasts and top with a couple grinds of pepper. Serve immediately. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]

" 53643,"\The King's\ Cornbread 2 3/4 cups cornmeal 3 3/4 cups all-purpose flour 1 tablespoon baking powder 1 1/2 cups sour cream 3/4 cup milk 4 eggs 2 teaspoons salt 1/2 cup melted butter Instructions: Preheat oven to 425 degrees F. Mix cornmeal, flour, baking powder, sour cream, milk, eggs, salt and melted butter. Bake in a greased loaf pan for 20 to 25 minutes until golden brown and when a toothpick inserted into center comes out clean. ","[Chardonnay, Riesling, Zinfandel]" 53644,"Max's Specialty Chicken Chop with Sage and Baby Spinach Mashed Potatoes 4 (14-ounce) chicken breasts 6 large eggs 1/4 cup sour cream 1/4 cup Dijon mustard 2 tablespoons chopped fresh parsley leaves 1 tablespoon chopped fresh thyme leaves 4 cloves garlic, chopped Salt and freshly ground black pepper 2 cups Japanese (panko) bread crumbs Seasoned flour, for dredging Vegetable oil, for frying Sage and Baby Spinach Mashed Potatoes, recipe follows Natural Jus, recipe follows 8 peeled Idaho potatoes 1/2 cup heavy cream 1/2 cup melted butter 1/4 cup buttermilk 1 tablespoon chopped fresh sage leaves 6 ounces baby spinach Salt and freshly ground black pepper 2 cups reduced chicken stock 4 tablespoons unsalted butter 1 tablespoon chopped fresh thyme 1 tablespoon fine salt 1/2 tablespoon freshly ground black pepper Instructions: Preheat the oven to 300 degrees F. Remove the skin and bones from the chicken breasts, leaving the wing bone attached. In a large bowl whisk together the eggs, sour cream, mustard, parsley, thyme, garlic, salt, and pepper. Coat the chicken in the seasoned flour and then in the egg mixture. Press the dredged chicken into the bread crumbs. Fry the breaded chicken in a deep-fryer until golden brown, about 10 minutes. Remove the chicken from the fryer and roast in the oven for 15 minutes. Place the cooked chicken on top of the Sage and Baby Spinach Mashed Potatoes. Serve with Natural Jus poured around the potatoes. In a large pot, boil the potatoes until soft, then drain. In a separate small pot heat the cream, butter, salt, and pepper on medium heat until warm. In a large bowl combine the drained potatoes and the heated cream mixture, whip until smooth. Add the buttermilk, sage and baby spinach. Stir potatoes until the spinach is lightly wilted. In a medium saucepan, bring the reduced chicken stock to a boil. Whisk in the butter, thyme, salt, and pepper until combined. Remove from heat. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 53645,"Beef Ravioli 2 tablespoons grapeseed oil 2 pounds ground beef (80/20 blend)
1 teaspoon minced fresh oregano 1 teaspoon minced fresh thyme Kosher salt and freshly ground pepper 1 cup ricotta 2 cups panko breadcrumbs 1/2 cup grated Parmesan
2 tablespoons minced fresh parsley
Kosher salt and freshly ground pepper 1 cup all-purpose flour, plus more for dusting 1 cup semolina flour 1 teaspoon kosher salt
2 large eggs
1 teaspoon olive oil or vegetable oil
1 1/2 cups all-purpose flour 2 cups egg wash (equal parts milk and eggs, beaten together) 2 cups egg wash (equal parts milk and eggs, beaten together)
Vegetable oil, for frying Kosher salt and freshly ground pepper Serving suggestion: marinara sauce Instructions: For the filling: Heat the oil for 1 minute in a saucepan over medium-high heat. Add the ground beef and cook for about 3 minutes, stirring with a spoon to keep the beef from clumping. Then add the oregano, thyme, and salt and pepper to taste and cook for another 3 minutes. Transfer the filling to a colander and drain the excess oil, then transfer it to a bowl and stir in the ricotta. Refrigerate until ready to use. For the breading: In a food processor, pulse the panko breadcrumbs to half of their original size; this will allow them to bread the ravioli evenly. Transfer the crumbs to a bowl and mix them well with the Parmesan, parsley and salt and pepper to taste. Set aside. For the dough: Slowly sift the all-purpose flour, semolina and 1 teaspoon of the salt into a bowl. In a separate bowl, whisk together the eggs, oil and 1 to 2 tablespoons of water. Form the sifted flour into a mound on a counter and pour half the egg mixture into the center of the mound. Start forming a dough with two fingers while supporting the mound of flour with the other hand, then add the remainder of the egg mixture once the original amount is absorbed. Continue kneading the dough by hand until all the liquid has been absorbed, 5 to 6 minutes, dusting the work surface with flour as needed to prevent the dough from sticking. Once the dough is mixed well, roll it into a ball, wrap with plastic wrap and let rest in the refrigerator for 1 hour. To assemble and fry: Split the rested dough into 2 balls and roll out each ball on a floured work surface to the thickness of a dime (or run them through a pasta machine three times on thickness settings of 8, 5 and finally 2). Score one of the sheets of rolled dough with a ravioli pin and fill each scored pocket with 1 teaspoon of the filling. Brush the edges of the dough with egg wash, lay the second sheet of rolled pasta on top and then press and seal the individual ravioli with your fingers, ensuring that no air is trapped inside. Cut and portion out the individual pieces. In a large heavy-bottomed saucepan, heat the vegetable oil to 350 degrees F. Dredge the ravioli in the flour, followed by the egg wash, and finally the breading. Working in batches, fry the ravioli for 3 minutes, flipping them once during the process. Drain on paper towels, then serve with marinara sauce. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 53646,"Pecan Dusted Puff Pastry Caramelized Pear Napoleons 1/2 cup pecans 1 tablespoon melted butter 1 tablespoon granulated sugar 1 tablespoon dark brown sugar 1/2 teaspoon ground cinnamon 1 sheet store bought puff pastry, thawed (recommended: Pillsbury) 3 tablespoons unsalted butter, melted 2 tablespoons granulated sugar 2 tablespoons dark brown sugar 1 1/2 pounds Bosc pears, cut into 1/2-inch slices (about 6 large or 8 small) 1 cup heavy cream 2 tablespoons granulated sugar 1 1/2 teaspoons pure vanilla extract Instructions: Preheat 400 degrees F. Chop the pecans to the consistency of rough crumbs. Toss with the butter, sugars and cinnamon in a small bowl. Spread the mixture out onto a baking sheet and cook in the oven 7 to 10 minutes, until darkened and lightly caramelized. Set aside to cool.
Roll out the puff pastry on a floured surface to 1/16-inch thickness. Cut the puff pastry sheet into 12 squares, approximately 3 by 3 inches. Lay out on a baking sheet and bake 15 to 20 minutes, until puffed and golden brown. Remove from the oven and set aside to cool. Melt the butter with both the sugars in a skillet over medium heat. Add the pears. Cook until pears are just tender and juices thicken to a syrup consistency, about 6 to 8 minutes. Whip the cream, granulated sugar and vanilla in a mixing bowl until it forms soft peaks.
Place a puff pastry square in the center of a serving bowl or plate. Top with a few pears, whipped cream and pecan pieces. Repeat this process 2 more times ending with a sprinkle of nuts. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 53647,"Sheet Pan Lasagna 3 cups jarred marinara sauce 8 no-boil lasagna noodles
15 ounces ricotta cheese
Kosher salt and freshly ground black pepper One 8-ounce jar pesto
12 slices mozzarella
2 cups packaged precooked crumbled sausage
12 frozen meatballs, thawed and finely diced
2 pinches garlic powder
2 pinches red pepper flakes
1 cup grated Parmesan
Fresh parsley, for garnish Crusty bread, for serving Instructions: Preheat the oven to 375 degrees F. Cover the bottom of a quarter sheet pan with 1 cup of the marinara sauce. Top with 4 of the no-boil noodles. Cover the noodles with half of the ricotta, then sprinkle the ricotta with salt and black pepper. Spoon over half of the pesto and spread it so it is evenly distributed. Arrange 6 slices of mozzarella in a layer on top of the pesto. Mix the sausage crumbles and meatballs together, then spoon half over the mozzarella. Sprinkle with a pinch of garlic powder and red pepper flakes. Repeat the layers once more, ending with the red pepper flakes. Add the remaining cup of marinara over the top and sprinkle over the grated Parmesan. Cover with foil and bake for 20 minutes. Remove the foil and cook until hot and bubbly, another 10 to 12 minutes. Let the lasagna sit for about 10 minutes, then garnish with parsley and serve with crusty bread. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 53648,"Waffled Tomato-Grilled Cheese 4 plum tomatoes, halved lengthwise Olive oil, for drizzling Kosher salt 8 slices country white bread Melted unsalted butter, for brushing 1/4 cup mayonnaise 12 slices cheese, such as Cheddar, Swiss, Muenster or a combination Special equipment: waffle iron Instructions: Preheat the oven to 300 degrees F. Arrange the tomatoes on a baking sheet cut-side down. Drizzle with olive oil and sprinkle with salt. Slow-roast until the tomatoes are soft and wrinkled, about 1 hour. Set aside to cool. (The tomatoes can be made and refrigerated up to 1 day ahead.)
Preheat a waffle iron to medium-high. Brush one side of each bread slice with melted butter. Lay the bread out on a clean work surface, dry-side up. Spread each slice of bread with some of the mayonnaise. Top 4 bread slices with 2 tomato halves, slightly smashing them into the bread. Top with 3 cheese slices each and the remaining bread slices.
Place two sandwiches at a time in the waffle iron and gently close the lid (don't press down). Cook until the cheese is melted and the sandwiches are golden-brown, 6 to 10 minutes. Repeat with the remaining sandwiches. Cut in half and serve. From Food Network Kitchens ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 53649,"Mom's Spicy Bloody Mary 1 large lime wedge Coarse salt, for garnish 1 1/2 ounces high quality vodka 4 ounces tomato juice Dash celery salt Dash freshly ground cracked pepper 8 good shakes Worcestershire sauce 1/8 teaspoon horseradish 1 to 2 good dashes good hot sauce Pimento stuffed green olive, for garnish Spicy pickled asparagus, for garnish Pickled green bean, for garnish Instructions: Take a glass and run the lime wedge around the rim to dampen. Dip top of the rim into coarse salt to completely go around the rim. Add first 7 ingredients together in the glass, squeeze the lime wedge into the glass and mix all together. Add the green olive on a toothpick, the pickled asparagus spear and pickled green bean, for garnish and enjoy. ","[Ros, Sauvignon Blanc, Zinfandel, Merlot]" 53650,"Crown Jewel Layer Cake Cooking spray 2 3-ounce boxes purple gelatin (such as grape) 6 cups boiling water 2 3-ounce boxes red gelatin (such as strawberry) 2 3-ounce boxes pink gelatin (such as watermelon) 6 1/4-ounce packets unflavored gelatin 1 cup cold water 3 cups boiling water 2 14-ounce cans sweetened condensed milk Cooking spray 30 chocolate wafer cookies (from a 9-ounce package) 4 tablespoons unsalted butter, melted 2 cups cold heavy cream 1/4 cup confectioners' sugar Instructions: Make the colored gelatin: Lightly coat three 9-inch square cake pans with cooking spray. Combine the purple gelatin and 2 cups boiling water in a medium bowl; stir until dissolved. Pour into one of the prepared pans. Refrigerate until firm, about 2 hours. Repeat to make pans of red and pink gelatin. (You can make these in batches if you don?t have three pans.) When all three colors are set, make the white gelatin: Sprinkle the unflavored gelatin over the cold water in a large bowl; let stand 1 minute. Add the boiling water and condensed milk and stir until dissolved. Let cool to room temperature, at least 20 minutes. Meanwhile, make the crust: Coat an 8-inch round cake pan with cooking spray, then line with plastic wrap, leaving an overhang; coat with more cooking spray. Pulse the chocolate cookies in a food processor until finely ground. Add the melted butter and pulse until combined. Press the mixture into the bottom of the prepared pan and freeze until firm, about 10 minutes. Generously coat two more 8-inch round cake pans with cooking spray; set aside. Loosen the edges of the purple gelatin with a knife and turn out onto a cutting board. Cut into 1/2- to 3/4-inch cubes and layer over the chocolate cookie crust. Cut the red and pink gelatin into cubes and layer each one in the remaining two pans. Divide the cooled white gelatin mixture among the three pans, pouring it over the cubes (about 2 cups per pan). Refrigerate until firm, about 4 hours. Make the whipped cream: Beat the heavy cream and confectioners' sugar in a large bowl with a mixer until soft peaks form; set aside. Using the plastic wrap to help you, lift the purple gelatin cake out of the pan. Discard the plastic wrap and transfer the cake to a platter. Spread with a thin layer of whipped cream. Loosen the edges of the red gelatin cake with a knife and turn out of the pan; place on top of the purple cake and spread with more whipped cream. Remove the pink gelatin cake from the pan and place on top of the red cake. Cover the top and side of the cake with the remaining whipped cream. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 53651,"Double Cherry Kiss 1/2 ounce Chambourd 1/2 ounce Bailey's Irish Creme Instructions: In a shot glass pour Chambourd. Over an inverted teaspoon slowly pour in Bailey's. The Bailey's should remain on top separated from the Chambourd. ",[Champagne] 53652,"Caillison d'Aix 1 pound plus 2 ounces (500 grams) almond paste 1/4 cup or 2 ounces (50 grams) candied orange peel 2 tablespoons (50 grams) fresh apricots puree or apricots jam 1 teaspoon honey 2 to 4 tablespoons (25 to 50 grams) Grand Marnier Royal Icing, recipe follows 1 large egg white 1 1/2 cup powdered sugar 1/2 lemon, juiced and strained Instructions: The candied orange I use is quite soft. You can candy your own or buy it in the store. If the one you buy is hard, rehydrate it in some sugar syrup. Place the almond paste, candied orange, apricot puree, honey and Grand Marnier to the bowl of the stand mixer fitted with a paddle and mix until combined (you can also knead together by hand). You may need to adjust the amount of Grand Marnier depending on the texture of the paste. Roll out the almond paste mixture to 3/8-inch thick layer. I used some 3/8-inch thick rulers as guides so my almond paste would be rolled perfectly flat. You could use 2 wooden spoons. Let this sit overnight uncovered Use an offset spatula to spread a 1/16-inch thick layer of Royal Icing on top of the rolled almond paste. Place this in the freezer until the Royal Icing sets, about 30 minutes, uncovered. Use a sharp chef's knife coated with vegetable cooking spray to cut the Caillison d'Aix into diamond shapes. These are most often served after dessert. To make royal icing: Combine the egg white and powdered sugar in a medium-size mixing bowl and whip with an electric mixer on medium speed until opaque and shiny, about 5 minutes. Add the lemon juice and continue whipping until completely incorporated, about 3 minutes. The lemon juice whitens the royal icing. The royal icing should be light, fluffy, and slightly stiff. You may need to adjust the consistency by adding more egg whites if the icing is too dry or more powdered sugar if it is too wet. Place the royal icing in a small piping bag or paper cornet. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 53653,"Black Pepper Crusted Filet Mignon with Goat Cheese and Roasted Red Pepper-Ancho Salsa 2 ancho chiles 3 cloves garlic, coarsely chopped 2 tablespoons pine nuts 2 teaspoons honey 2 grilled red bell peppers, cut into 1/4-inch thick strips 3 tablespoons red wine vinegar 3 tablespoons chopped fresh cilantro leaves 1/4 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 4 (8-ounce) filet mignon 1 tablespoon canola oil 1 teaspoon kosher salt 4 teaspoons coarsely ground black pepper 8 ounces fresh goat cheese, cut into 4 slices Cilantro leaves, for garnish Roasted Red Pepper and Ancho Salsa: Instructions: Place the ancho chiles in a medium bowl, cover with boiling water and let sit at room temperature for 1 hour. Remove the chiles from the soaking liquid, stem and coarsely chop, and combine in a blender with the garlic, pine nuts, honey and 1/4 cup of the soaking liquid. Blend until smooth. Pour the mixture into a medium bowl and stir in the bell pepper strips, vinegar, cilantro, salt and pepper. Cover and let sit at room temperature for at least 30 minutes and up to 4 hours before serving. Black Pepper Crusted Filet Mignon with Goat Cheese: Heat your grill to high. Brush the filets with the oil and season both sides of each filet with the salt and 1 side of each filet with the black pepper. Place the steaks on the grill, pepper side down and grill until lightly charred and crusty, 2 to 3 minutes. Turn the steaks over, and grill for 2 to 3 minutes longer for medium-rare. Turn the steaks, once more so that the pepper side is facing up and top each filet with a slice of the cheese. Close the cover and grill until the cheese begins to melt slightly, about 1 minute. Remove the steaks from the grill, let rest for 5 minutes. Top each filet with the roasted red pepper-ancho salsa. Garnish with cilantro leaves, before serving. ","[Chardonnay, Pinot Noir, Syrah, Tempranillo]" 53654,"Seafood Stew with Grilled Garlic Bread 5 to 6 plum tomatoes 1 clove garlic, minced Olive oil, to saute vegetables 1 onion, chopped 1/4 pound carrots, peeled and chopped 1 fennel bulb, chopped 1 to 2 cups chicken stock Salt and pepper 1 skinless fillet monkfish, coarsely chopped 3/4 pound fresh sea scallops 2 skinless fillets catfish, sliced Flour, for dredging 4 ounces Chardonnay 1 pound mussels Grilled garlic bread, recipe follows Chopped fresh parsley leaves, for garnish 1 loaf Italian bread, sliced thinly Olive oil, for grilling 2 cloves of garlic Instructions: In a medium sized pot, bring enough water, to cover 2 to 3 whole tomatoes, to a boil. Score the skin of the tomatoes and boil them until the tomato skin can be easily removed and the tomatoes are tender, about 30 seconds. Peel and chop the tomatoes and set aside. In a large pot, slowly saute minced garlic and olive oil over low heat. Add the onion and the stewed tomatoes. Add the carrots, fennel, and chicken stock to the pot and bring to a boil. Lower to a simmer and cook until the carrots and fennel are tender, about 10 minutes. In a large pan, heat a little olive oil over medium-high heat. Season the monkfish and sea scallops with salt and pepper and sear the fish in the pan, about 30 seconds per side. Once the fish has been seared, add it to the stew. Season the catfish fillets with salt and pepper, and then lightly dredge them in flour. Pan-sear the catfish in olive oil until both sides of the fish have browned. Using the wine, deglaze the pan and heat until a sauce forms. Add the sauce to the stew. In another medium sized pot, heat the mussels over low heat until they open, in order to extract some of the water. Discard any unopened mussels. To serve, begin with 2 slices of garlic bread on the plate, and top with 1 of the pan-seared catfish fillets. Ladle some of the seafood stew on top of the catfish and the bread and garnish the plate with the mussels and freshly chopped parsley. Slice the bread into 1/2-inch pieces. Brush both sides of the bread with olive oil and generously rub the garlic cloves on both sides of each piece. Heat a grill pan over medium heat and grill both sides of the bread until browned. Serve with the seafood stew. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 53655,"Fried Green Tomatoes with Basil Mayonnaise 2 cups loosely packed fresh basil leaves 1 cup mayonnaise 2 tablespoons lemon juice 1 tablespoon Dijon mustard Salt and freshly ground black pepper 4 green tomatoes, sliced 1/4-inch thick Salt and freshly ground black pepper 3/4 cup all-purpose flour 3/4 cup buttermilk 1/4 teaspoon hot sauce 1 1/2 cups panko breadcrumbs 3/4 cup yellow cornmeal Instructions: For the basil mayonnaise: Pulse the basil, mayonnaise, lemon juice and mustard in a food processor until smooth. Season with salt and pepper. Cover and refrigerate until needed. For the fried tomatoes: Season the tomatoes with salt and pepper. Place the flour in a shallow dish. Whisk together the buttermilk and hot sauce in another shallow dish. Whisk together the panko and cornmeal in a third shallow dish. Working with 1 slice of tomato at a time, coat the tomato first in the flour, then in the buttermilk and then finally in the cornmeal. Repeat this process with the remaining slices. Add enough vegetable oil to a large skillet to coat the bottom and heat over medium to medium-high heat. Working in batches, fry the tomato slices until golden brown, about 2 minutes per side. Drain on paper towels. Serve the tomatoes warm with the basil mayonnaise. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]" 53656,"Soft Rice Paper Rolls with Prawns and Pork: Goi Cuon 3 ounces dried vermicelli noodles, cooked according to package directions 18 sheets (8 1/2-inch) rice paper 18 cooked small tiger prawns (shrimp), peeled and sliced in half lengthwise 1 bunch fresh perilla leaves 4 ounces cooked pork neck, finely sliced 1 cup firmly packed shredded iceberg lettuce 1 bunch fresh mint sprigs 1 bunch fresh garlic chives Dipping Fish Sauce, recipe follows, to serve 3 tablespoons fish sauce 3 tablespoons white vinegar 2 tablespoons sugar 4 ounces or 1/2 cup water 2 cloves garlic 1 cl, chopped 2 tablespoons fresh lime juice Instructions: To assemble the rolls, cut 6 sheets of rice paper in half. Fill a large bowl with warm water and dip 1 whole sheet of rice paper in the water until it softens then lay flat on a plate. Dip a half sheet of rice paper in the water and lay it vertically in the middle of the round sheet. This will strengthen the roll, preventing the filling from breaking through. In the middle of the rice paper, place 3 pieces of prawn in a horizontal line approximately 1 1/2-inches from the top. Below the prawns add some perilla leaves, pork, lettuce, mint, and vermicelli. To form the roll, first fold the sides into the center over the filling, then fold the bottom of the rice paper up and over. Roll from bottom to top to form a tight roll, and just before you complete the roll add 2 pieces of garlic chives so that they stick out at one end. Serve 2 rolls per person with dipping fish sauce. To make the dipping fish sauce: Combine the fish sauce, vinegar, sugar, and water in a saucepan and place on medium heat. Stir well and cook until just before boiling point is reached, then allow to cool. To serve, finely chop the garlic and cl and stir through with the lime juice. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]

" 53657,"Rajas de Chiles y Queso Manchego 3 tablespoons peanut oil 1/2 cup whole epazote leaves 9 poblano or Anaheim chiles, roasted, peeled, seeded, and cut in strips 1 teaspoon sea salt, or to taste 1/2 cup heavy cream 1 cup milk 12 ounces Queso Manchego or Muenster cheese, cut into thick slices Instructions: Over a medium high heat, in a medium-size cast iron skillet, heat the oil until it smokes. Add the whole epazote leaves and fry until they wilt, stirring all the time, about 2 minutes. Add the cl strips and salt and fry about 3 minutes, stirring all the time. Reduce the heat to low. Stir in the cream and milk. Add the pieces of cheese and cook until the cheese melts. Serve hot, over Arroz Blanco. ","[Rioja, Tempranillo, Garnacha]" 53658,"Mediterranean Eggplant Steaks and Orzo Salad with Walnuts, Oregano and Tomatoes Salt 1/2 pound orzo pasta 2 medium eggplant, cut into 8 steaks lengthwise, 1-inch thick Extra-virgin olive oil, for grilling eggplant, plus 5 tablespoons, divided Pepper 2 (10-ounce) boxes frozen spinach, defrosted 2 roasted red peppers, pat dry and chopped 2 or 3 cloves garlic, grated 1 (16-ounce) tub hummus (recommended: Tribe of Two Sheiks 40 Spice) Handful pitted olives, chopped 2 cups bread crumbs 1 cup toasted and coarsely chopped walnuts Handful fresh flat-leaf parsley 1 pint grape or cherry tomatoes 1 cup feta cheese crumbles 2 to 3 stems fresh oregano, leaves stripped from stems and finely chopped 1 lemon, zested and juiced Instructions: Heat grill pan to medium-high. Heat oven to 400 degrees F. Place a pot of water on stove to boil for pasta. Salt water and cook orzo to al dente. Brush the eggplant steaks lightly with extra-virgin olive oil and season liberally on both sides with salt and pepper. Grill 3 to 4 minutes for small eggplant and 4 to 6 minutes for large eggplant, turning occasionally, until the steaks begin to become tender but are not fully cooked. While eggplant cooks, defrost spinach in microwave on defrost setting, 7 to 8 minutes. Heat 1 tablespoon extra-virgin olive oil in a skillet and add roasted peppers and garlic. Squeeze the spinach dry and separate as you add it to the skillet. Season the spinach with salt and pepper and heat through. Stir in olives and remove from heat. Place the eggplants on baking sheets. Top each steak with a few forkfuls of spinach mixture. Spread a few rounded spoonfuls of hummus evenly across the steaks on top of the spinach, covering it completely in a thin layer. Toss the bread crumbs with 2 tablespoons extra-virgin olive oil and parsley. Divide the bread crumbs and scatter them over the steaks on top of the hummus. Bake to brown bread crumbs, 5 minutes or so. Toast walnuts while you cut up the tomatoes and place in a bowl. Cool nuts slightly, chop and add to tomatoes. Add the zest and juice of a lemon, 2 tablespoons extra-virgin olive oil, feta and oregano. Drain pasta, toss with tomato mixture and season with salt and pepper to taste. Serve 2 steaks per person with orzo alongside. ","[Chardonnay, Vermentino, Tempranillo, Garnacha]

" 53659,"Peach Melba Cake a la Mode 2 cups frozen peach slices 1/2 pint fresh raspberries 1 pound cake, store bought 1 pint vanilla ice cream Instructions: Place 2 cups frozen peach slices in a bowl and defrost on high 3 minutes in microwave. Slice a whole pound cake, 1-inch thick slices. Arrange pieces in a single layer in a 9 by 13-inch baking dish, trimming slices as necessary to fit the shape of the baking dish. Remove defrosted peaches from microwave and stir in 1/2 pint fresh raspberries. Cover the cake evenly with fruit and let stand until ready to serve dessert. Cake can set, covered, up to several hours. Cut cake and serve in dessert cups or fancy cocktail glasses topped with small scoops of ice cream. ","[Chardonnay, Moscato, Riesling, Sparkling wine]" 53660,"Pan-Fried Rainbow Trout with Pecans and Brown Butter and Swiss Chard with Serrano cl Vinegar 2 cups rice flour Salt and freshly ground pepper, to taste 3 large eggs 3 tablespoons milk 2 cups white cornmeal 4 (8 to 10 ounces each) whole rainbow trout, scaled and gutted 6 tablespoons vegetable or peanut oil 2 lemons 2 sticks unsalted butter 1/2 cup finely chopped pecans 1/4 cup finely chopped fresh flat leaf parsley Sauteed Swiss Chard with Red Onion and Serrano cl Vinegar, recipe follows 2 1/2 pounds Swiss chard 1/2 pound slab bacon, cut into small dice 2 medium red onions, halved and thinly sliced 2 cloves garlic, thinly sliced Salt and freshly ground pepper 1/4 cup Serrano cl Vinegar, recipe follows 4 serrano chiles, coarsely chopped 2 cups white wine vinegar Kosher salt Instructions: Place rice flour in a medium bowl and season with salt and pepper. Mix eggs and milk in a large bowl and season with salt and pepper. Place cornmeal in a medium bowl and season with salt and pepper. Preheat oven to 375 degrees F. Open up and cut the trout, diagonally, into 2 fillets. Season both the flesh and skin sides of the fillet with salt and pepper, to taste, and then dip each fillet into rice flour, then egg mixture, then cornmeal. Repeat with remaining trout. Heat 3 tablespoons of the oil in a large skillet until almost smoking. Saute 4 fillets at a time until golden brown on both sides. Repeat with the remaining oil. Transfer to a large baking sheet and repeat with the remaining 2 trout. Place in the oven and bake for 5 to 6 minutes until just cooked through. Zest and juice both lemons, separately reserving the zest and the juice. Set aside. While the trout is baking, melt the butter in a nonstick saute pan over medium-high heat. Watching carefully and lowering the heat if necessary, allow the butter to foam and turn golden brown. Immediately add the lemon juice, zest and salt and pepper, to taste. While the butter is still foaming, add the pecans and parsley. Do not allow the butter to burn or it will be unusable. Place 2 fillets on each of 4 dinner plates and pour the Pecan-Brown Butter over the top. Serve alongside the Sauteed Swiss Chard with Red Onion and Serrano cl Vinegar. Tear Swiss chard leaves from thick white stalks, discard the stalks and coarsely chop leaves, set aside. Heat a large skillet over medium-high heat. Add the bacon and cook until golden brown and fat as rendered. Remove bacon to a plate with a slotted spoon. Add the onions and cook in the rendered fat until soft. Add the garlic and cook for an additional minute. Add the Swiss chard, season with salt and pepper and stir to coat the leaves in the fat. Cook until the leaves have completely wilted. Add the bacon back to the pan. Add the vinegar and continue cooking for 2 minutes. Serve with additional vinegar on the side. Bring chiles, vinegar, and a teaspoon of salt to a boil in a medium nonreactive saucepan. Remove from heat, pour into a bowl, cover and let steep for at least 2 hours or overnight at room temperature. Strain through a fine strainer into a bowl or glass jar. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Gavi]" 53661,"Endless Summer Stromboli 1 tablespoon salt 1 tablespoon sugar 1 (1/4-ounce) packet fresh fast-acting yeast 1 1/2 cups warm water, between 100 and 115 degrees F, as measured with a candy thermometer (any hotter will kill the yeast - an organic leavener, too cool and the yeast won't be activated) 4 cups all-purpose flour, plus some extra for dough board 1/4 cup cornmeal, for pizza stones 2 tablespoons olive oil 4 cloves garlic, chopped 2 medium onions, chopped 1 tablespoon chopped fresh parsley leaves 1/4 teaspoon salt
1 cup (16-ounce can) tomato chunks or chunky tomato sauce 1/2 cup packed fresh basil leaves, chopped 1/2 pound fresh mozzarella cheese, sliced Instructions: Dissolve salt, sugar, and yeast in the warm water and allow the yeast to proof. (\Proofing\ the yeast is testing it for viability. It will develop foam which looks like the head of a beer. If it doesn't proof, the yeast is dead and should be discarded.) Proofing takes about 15 minutes. Place flour in a food processor fitted with a dough blade, and through the feed tube with the food processor running, slowly pour the proofed yeast mixture, until the dough comes together and is a cohesive mass. Transfer the dough to a floured board, and knead for about 5 minutes. Place in a bowl, cover with a clean dish towel and allow dough to rise, so that it roughly doubles in volume. (This will take about 30 minutes to an hour). The dough has risen enough if you make an indentation with your finger and it does not spring back.) Punch the dough down and allow it to rise again. (Allowing the dough to rise a second time gives it a finer texture.) Note: It will not rise as much the second time. While the dough is rising, prepare the pizza topping. Heat 1 tablespoon of the oil over medium high heat in a large sauce pan and saute garlic and onions. Add parsley, salt, tomatoes, and basil. Cook for about 20 minutes to allow flavors to integrate. Mix with an immersion blender, then set aside briefly. Preheat oven to 450 degrees F. Divide the dough in half and stretch out 2 (14-inch) circles. Transfer them to pizza stones sprinkled with cornmeal. Top with the tomato sauce as you would a pizza topping. Lay an even amount of mozzarella cheese slices on each. Roll up and seal ends. Bake for 15 to 20 minutes, or until the dough is nicely browned. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 53662,"Stuffed Chayote Squash 2 Chayote squashes 4 ounces chopped grilled vegetables with tofu 2 ounces each red, green, and yellow pepper, chopped 3 ounces onion, chopped 1 ounce olive oil 4 ounces grated cheese Instructions: Slice chayotes in half. Boil in salted water for about 30 minutes. Scoop out seeds and discard. Scoop out flesh and mix with all other ingredients except cheese. Saute with olive oil. Stuff Sauteed vegetables in squash halves, then bake in 325 degree F oven for about 20 minutes. Sprinkle with cheese and serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 53663,"Sauerbraten 2 tablespoons all-purpose flour 2 onions, chopped 1 medium leek, chopped 3 tablespoons butter, or lard 2 tablespoons lard 3 pounds beef shoulder or rump 2 cups red wine vinegar 2 cups red wine 1 teaspoon cloves 5 bay leaves 3 cinnamon sticks 2 carrots, peeled and sliced 2 celery stalks, chopped Instructions: Place the beef, vinegar, wine, cloves, bay leaves, cinnamon, carrots, celery, onions and leeks in a bowl small enough so the meat is immersed in the liquid. Marinate in the refrigerator for 5 days. Remove the beef from the marinade. Melt the butter in a large casserole pot and brown the beef on all sides. Pour in the marinade, including the solid ingredients; cover and simmer over low heat, about 2 hours. Remove the beef from the pot and pour the sauce through a fine strainer. Return the beef and liquid to a casserole dish. Melt the lard in a small saucepan; add the flour and cook until brown. Stir in 2 cups of beef cooking liquid to make a smooth sauce. Add the sauce to the beef, mixing it with any remaining cooking liquid in the casserole. Cook over low heat, about 15 minutes. Cut the beef into slices and serve with the sauce. ","[Burgundy, Pinot Noir, Barolo, Tempranillo]" 53664,"Creamy Tangerine Dressed Grilled Asparagus 2 pounds medium to small size asparagus, tough ends trimmed Extra-virgin olive oil, for drizzling Salt and freshly ground black pepper 2 tangerines, zested and juiced A few small dashes hot sauce 1/4 cup heavy cream 1/2 red onion, sliced 1/2 bunch chopped basil leaves Instructions: Preheat indoor or outdoor grill to medium-high. Pile asparagus onto a baking sheet and drizzle with some extra-virgin olive oil and season with some salt and pepper. Transfer to the grill and cook turning every now and then until the asparagus is well marked and is tender, about 5 minutes, depending on the size of your asparagus. While the asparagus is grilling in a bowl combine the tangerine zest and juice with a little salt, pepper and a small dash of hot sauce. Add the heavy cream and whisk to aerate the cream. Remove the asparagus from the grill, top with sliced onion and basil and serve hot, warm, or at room temperature with the sauce poured over it. ","[Chardonnay, Sauvignon Blanc, Vermentino, Riesling]" 53665,"Pizza with Caramelized Onions and Crispy Bacon 1 teaspoon olive oil 3 slices bacon (about 2 ounces), cut into 1/2-inch pieces 1 small onion, peeled, thinly sliced 2 tablespoons mascarpone cheese 1/4 cup farmer's cheese Freshly grated nutmeg Freshly ground black pepper 6 ounces Pizza Dough, recipe follows 1/2 cup grated mozzarella 2 tablespoons grated Parmesan 2 tablespoons fresh thyme leaves 1 package active dry or fresh yeast 1 teaspoon honey 1 cup warm water, 105 to 115 degrees F 3 cups all-purpose flour 1 teaspoon kosher salt 1 tablespoon extra-virgin olive oil, plus additional for brushing Instructions: Place a pizza stone on the middle rack of the oven and preheat the oven to 500 degrees F. In a medium size saute pan, add olive oil and heat over medium heat. When the oil is hot, add the bacon and cook until the bacon is very crispy and all of the fat is rendered. Remove the bacon with a slotted spoon and drain on a paper towel-lined plate. Remove all but 2 tablespoons of the bacon fat from the pan and discard. Place the pan over high heat. Add the onions to the hot bacon fat and cook until the onions are well browned, about 8 to 10 minutes, stirring often. Remove to a paper towel lined plate. In a small bowl, combine the mascarpone and farmer's cheeses. Season with nutmeg and black pepper. Reserve. On a lightly floured surface, stretch or roll the dough as thinly as possible, about 14 to 15-inch circle. Evenly spread the mascarpone mixture over the dough. Sprinkle with the mozzarella and Parmesan cheeses, bacon, thyme, and sauteed onion. Bake until the pizza crust is nicely browned, about 8 to 10 minutes. Remove pizza from the oven, transfer to a cutting board, cut into slices and serve immediately. In a small bowl, dissolve the yeast and honey in 1/4 cup warm water. In a food processor, combine the flour and the salt. Add the oil, the yeast mixture, and the remaining 3/4 cup of water and process until the mixture forms a ball. (The pizza dough can also be made in a mixer fitted with a dough hook. Mix on low speed until the mixture comes cleanly away from the sides of the bowl and starts to climb up the dough hook). Turn the dough out onto a clean work surface and knead by hand 2 or 3 minutes longer. The dough should be smooth and firm. Cover the dough with a clean, damp towel and let it rise in a cool spot for about 2 hours. (When ready, the dough will stretch as it is lightly pulled). Divide the dough into 4 balls, about 6 ounces each. Work each ball by pulling down the sides and tucking under the bottom of the ball. Repeat 4 or 5 times. Then on a smooth, unfloured surface, roll the ball under the palm of your hand until the top of the dough is smooth and firm, about 1 minute. Cover the dough with a damp towel and let rest 1 hour. At this point, the balls can be wrapped in plastic and refrigerated for up to 2 days. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 53666,"Mint Puree a la \Pesto
2 green onions, chopped 2 cups, packed mint leaves Coarse salt 1/4 cup almonds Zest of 1 lemon, grated 1/3 cup vegetable oil 1/3 cup olive oil Salt and pepper Instructions: In a food processor or blender combine all of the ingredients and season to taste with salt and pepper. Great with vegetables and fish. ","[Vermentino, Sauvignon Blanc, Grner Veltliner]" 53667,"Mixed Greens with Romano Crisps 1 cup grated Romano 12 ounces mixed greens, from bulk bin or packages found in produce department 1/4 cup (a handful) fresh herbs (whatever you have on hand: parsley, basil, chives, sage, etc.) Extra-virgin olive oil, for drizzling Balsamic vinegar, for drizzling Salt and pepper Instructions: Heat a nonstick skillet or griddle pan over medium high heat. Pile 1 tablespoonful of grated cheese in several spots on the hot pan, allowing about 1/2 inch between each pile. Cheese will melt, bubble, and form a cheesy lace. When the crisps turn light golden in color, remove them from pan carefully with a thin spatula. The cheese crisps will harden as they cool. Combine lettuces and fresh herbs, drizzle mixed greens with extra-virgin olive oil and balsamic vinegar, just enough to coat. Season with salt and pepper. Top dressed salad with crisps. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 53668,"Pomegranate-Orange Muffins 3 cups all-purpose flour 1 1/2 cups granulated sugar 1 1/2 teaspoons baking soda 1 teaspoon aluminum-free baking powder (see Cook's Note) 1/2 teaspoon salt 3 clementines 1 cup whole milk, at room temperature 2 large eggs 2 sticks unsalted butter, melted and cooled slightly 1/2 cup pomegranate seeds 1/2 cup confectioners' sugar Instructions: Preheat the oven to 400 degrees F. Line 18 muffin cups with paper liners. Whisk the flour, granulated sugar, baking soda, baking powder and salt in a large bowl; make a well in the center. Wash 2 clementines and cut into 8 pieces each (peel and all); transfer to a blender. Add the milk; blend until smooth. Add the eggs and blend until combined. Pour into the well in the flour mixture, add the melted butter and stir until just combined. The batter will be lumpy. Divide the batter among the muffin cups, filling them three-quarters of the way. Top evenly with the pomegranate seeds. Bake until the muffins are golden and a toothpick inserted into the center comes out clean, about 20 minutes. Let the muffins cool 5 minutes in the pans, then remove to a rack to cool completely. Put the confectioners' sugar in a small bowl and squeeze in the juice from half of the remaining clementine. Stir to make a thick glaze, adding the juice from the remaining clementine half as needed. Drizzle the glaze over the muffins and let set 10 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 53669,"Crusted Rack of Lamb with Jus and Baby Carrot and Asparagus 2 racks of lamb, trimmed and frenched (about 1 1/2 pounds each) Salt and freshly ground black pepper 1 tablespoon olive oil, for searing 1/2 cup crushed pine nuts 1/2 cup bread crumbs 1 tablespoon freshly chopped chives 2 garlic cloves, minced 2 tablespoons grated Parmesan 1/2 cup whole-grain mustard 1/2 cup beef stock 1/2 cup port 1/2 orange, juiced 2 sprigs fresh sage 2 sprigs fresh thyme 1 pound baby carrots 1 pound asparagus, trimmed Instructions: Preheat oven to 375 degrees F. Season rack of lamb with salt and pepper. Heat the oil in a large skillet. Once heated, add the lamb and sear until golden brown, about 5 minutes. In a mixing bowl place crushed pine nuts, bread crumbs, chives, garlic, and Parmesan; mix all the ingredients together. Place the seared lamb into a roasting pan. Spoon the whole-grain mustard on top to cover the entire meat side of the rack. Sprinkle the bread crumb mixture to cover the mustard. Once the lamb has been covered by an even layer of the mixture place the roasting pan into the oven and cook until medium-rare about 10 to 15 minutes. Once out of the oven remove lamb from pan and set aside on a plate to rest for about 10 minutes. Meanwhile, place the roasting pan on the stove top and deglaze with the beef stock, port and orange juice. Add sprigs of sage and thyme and bring to a simmer to quickly reduce. When reduced spoon jus over the lamb and serve. In a saucepan of boiling salted water add the baby carrots and cook for about 3 to 4 minutes. At the halfway point add trimmed asparagus and cook for about 1 to 2 minutes. Strain all vegetables when done. Serve with roasted rack of lamb.; ","[Chardonnay, Pinot Noir, Syrah, Barolo]

" 53670,"Veal Bacon Wrapped Monkfish 4 monkfish loins, 6 to 7 ounces each 1/2 pound veal bacon 1 cup orange juice 1 tablespoons lemon juice 1 teaspoons lime juice 1 tablespoon rice vinegar 1/2 cup virgin olive oil 1 pinch salt 1 pinch white pepper 1/2 pound mixed greens 4 ounces citrus vinaigrette 1 lobster, 2 pounds, steamed, shell removed 1 cup white wine 1/2 cup cognac 1/2 cup sherry wine 1 quart lobster stock 2 tablespoons roux 1 cup heavy cream Instructions: Wrap monkfish with bacon, overlapping bacon so there are no open spaces. Sear on stove until crispy then roast in a perheated 400 degree F oven for about 10 minutes. For the vinaigrette: mix all ingredients and whip very well. For the lobster sauce: reduce wines until syrupy. Add lobster stock and simmer for 1 hour. Blend roux into sauce. Add cream. Toss greens with 4 ounces of vinaigrette. Serve monkfish with greens, lobster and sauce. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, C?tes du Rh?ne]" 53671,"Wide-Eye Coffee Shakes 1 cup strong coffee, cooled to room temp 6 big scoops coffee ice cream 2-3 tablespoons chocolate covered espresso beans (optional) 1/2 cup half and half or milk Instructions: Place coffee in blender with ice cream and half and half or milk. Add in a palmful of chocolate covered espresso beans, if you like. Blend until smooth and serve immediately. ","[Syrah, Zinfandel, Cabernet Sauvignon, Merlot]" 53672,"Pancetta and Cinnamon Waffles 1/2 cup chopped walnuts 1 tablespoon vegetable oil, plus 1/3 cup, plus extra for greasing the waffle iron 3 (4-ounce) slices pancetta, about 1/4-inch thick, diced into 1/4-inch pieces 3 cups Belgian waffle mix (recommended: Krusteaz) 2 eggs 1 1/2 cups water 1 1/2 teaspoons ground cinnamon 1/2 teaspoon kosher salt 1/2 cup maple syrup Instructions: Preheat the oven to 350 degrees F. Spread the walnuts in an even layer on a baking sheet. Bake for 10 to 12 minutes until toasted. Set aside to cool. Preheat and lightly grease a waffle iron. Heat the oil in a medium skillet over medium-high heat. Add the pancetta and cook until brown and crispy, about 3 to 5 minutes. Transfer the pancetta to a paper towel-lined baking sheet to cool. In a large mixing bowl, combine waffle mix, eggs, vegetable oil, water, cinnamon, and salt. Using a whisk, blend the ingredients together until smooth. Stir in the pancetta. Pour the batter, using the amount recommended by the waffle iron manufacturer's instructions, into the preheated waffle iron. Cook waffles for 3 to 4 minutes until golden brown. Place waffles onto serving plates. Sprinkle with the chopped walnuts and drizzle with maple syrup. Serve immediately ","[Barolo, Barbaresco, Dolcetto, Valpolicella]" 53673,"Spaghetti with Ham and Brie Kosher salt 12 ounces spaghetti 2 tablespoons extra-virgin olive oil 1 large shallot, minced 1/4 cup dry white wine 1 5-ounce container brie cheese spread 1 teaspoon dijon mustard 4 ounces deli-sliced Black Forest ham, cut into 1/2-inch pieces 1/2 cup finely chopped fresh parsley Coarsely ground pepper Instructions: Bring a large pot of salted water to a boil. Add the spaghetti and cook as the label directs for al dente. Reserve 1 cup cooking water, then drain. Meanwhile, combine the olive oil and shallot in a large pot over medium heat. Cook, stirring occasionally, until the shallot is softened, 3 to 5 minutes. Add the wine and simmer until mostly reduced, 2 to 3 minutes. Add the cheese spread, mustard, ham, spaghetti and 1/2 cup of the reserved cooking water. Cook, tossing, until the spaghetti is coated with the sauce, 1 to 2 minutes, adding more cooking water as needed to loosen (the pasta will absorb the sauce as it sits). Season with salt, add the parsley and toss again. Divide the spaghetti among shallow bowls. Spoon any remaining sauce on top and season generously with pepper. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 53674,"Meat and Tomato Sauce 1/4 cup extra-virgin olive oil 1/4 teaspoon red pepper flakes 1 large onion, diced 6 cloves garlic, minced 1/4 cup Italian tomato paste Four 28-ounce cans whole peeled tomatoes, with liquid 2 teaspoons Kosher salt plus to taste Freshly ground black pepper 1/2 pound ground beef 1/2 pound ground veal 1/2 pound ground pork 1 tablespoon dried savory or rosemary, crumbled into small pieces 1 tablespoon dried thyme 1 tablespoon dried oregano 1 tablespoon fennel seeds, cracked 2 bay leaves Rind of Parmesan, about 2- to 4-inches long (optional) 1/2 to 1 cup grated Parmesan Instructions: In a large soup pot or Dutch oven, heat the olive oil over medium heat. Add the pepper flakes and cook for 15 seconds. Add the onion and cook, stirring occasionally, until golden brown, about 15 minutes. Add the garlic and cook until fragrant, about 1 minute. Stir in the tomato paste and cook, stirring constantly, for 1 minute. Add the tomatoes one at a time, crushing them by hand as you go. Season with 1 teaspoon salt and pepper to taste. Simmer the sauce over low heat, covered. Heat a large skillet over medium-high heat. Add the beef, pork, veal, savory, thyme, oregano, and fennel seeds. Season with 1 teaspoon salt and pepper. Break up the meat with a wooden spoon, and cook until it loses its raw color, about 7 minutes. Add the meat to the sauce, holding back any excess fat. Add the rind of the Parmesan, if using. Simmer the sauce, covered, over low heat, for 1 1/2 hours. (If the sauce gets too thick adjust the consistency with water.) Taste and season with salt and pepper to taste. Just before serving, remove the Parmesan rind and add the grated cheese. Cook's Note: 3 to 4 cups of this sauce will dress 1 pound of pasta, like spaghetti or rigatoni. It is also perfect for lasagna. This sauce freezes very well. ","[Barolo, Barbaresco, Chianti, Dolcetto]

" 53675,"Aarti's Easy Tandoori Chicken 2 boneless, skinless chicken breasts 2 cups Aarti's Tandoori Marinade, recipe follows, divided 1 tablespoon vegetable oil 1 teaspoon honey 4 cups mixed salad greens Olive oil, to taste Lemon juice, to taste Kosher salt and freshly ground black pepper, to taste 2 chiles de arbol 3 tablespoons fenugreek seeds 1 tablespoon coriander seeds 5 cloves Seeds from 4 green cardamom pods Seeds from 1 black cardamom pod 3 tablespoons paprika 1 teaspoon ground cinnamon 8 cloves garlic 1 (2-inch) piece fresh ginger, peeled 4 cups plain yogurt (recommended: full fat) 1/2 cup peanut oil Juice of 2 limes Kosher salt and freshly ground black pepper Instructions: Toss the chicken breasts in 1 cup tandoori marinade. Cover and refrigerate for at least 2 hours, or up to overnight. In a saute pan, heat the vegetable oil, and cook the chicken for about 7 minutes per side, until cooked through. Alternately, you can also grill the chicken. Remove the chicken from the pan and pour the remaining 1 cup of marinade into the pan and bring to a gentle simmer. Stir in the honey and turn off the heat. Toss the salad greens with some olive oil, a squirt of lemon juice and salt, and pepper, to taste. Serve each chicken breast over a bed of greens and top with the heated tandoori sauce. To make the Marinade:
Put the chiles, fenugreek seeds, coriander seeds, cloves, seeds from cardamom pods (Cook's Note: Crush the pods to open, remove the seeds and throw away the hulls.), paprika, and cinnamon in a saute pan over medium heat until fragrant and toasty, about 5 minutes. Stir to avoid burning. Pour the mixture into a coffee or spice grinder and grind to a fine powder.
Throw the garlic and ginger into a food processor or blender and pulse until finely minced, then add the yogurt, oil, and lime juice. Process the mixture until as smooth as possible. Add the spice powder and process again. Season the mixture with salt, and pepper, to taste. Keep the marinade in the refrigerator until ready to use. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 53676,"Blue Cheese Pear Bites with White Chocolate 2 tablespoons unsalted butter 1 pear, thinly sliced 1/2 cup frozen chopped onions 2 teaspoons lemon juice Kosher salt and freshly ground black pepper 4 slices pumpernickel bread, toasted, each slice cut into quarters 1 cup crumbled blue cheese 1/4 cup white chocolate shavings Instructions: Preheat the broiler on low. In a large skillet over medium-high heat, add the butter. When the butter has melted, add the pear slices, onions, lemon juice, and a pinch each of salt and pepper. Cook until the pears are warmed through and are soft but not falling apart, about 5 minutes. Place the toast squares on a baking sheet. Lay a few slices of pears in a single layer on each toast square. Top each with the crumbled blue cheese. Place under the broiler until the cheese begins to melt, 1 to 2 minutes. Transfer to a platter, garnish each with a sprinkle of the white chocolate shavings, and serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 53677,"Shrimp Tempura Vegetable oil 1 tablespoon sesame seeds 1 pound shrimp, peeled and deveined 1/2 cup soy sauce Flour 1 tablespoon sesame seeds Instructions: Heat oil to 375 degrees F.
Roll shrimp in flour. Add sesame seeds to batter. Dip shrimp into batter and place in oil. Fry for 3 - 4 minutes. Remove from oil and drain on paper towels. In small bowl combine soy sauce, sesame seeds and sesame oil. Serve sauce with shrimp ","[Chardonnay, Sauvignon Blanc, Riesling]" 53678,"Sloppy Joes with Maui Onion Straws 1/4 cup canola oil 1 red bell pepper, seeded and diced 1 green bell pepper, seeded and diced 1 jalapeno pepper, seeded, deveined and diced 1 red onion, diced 1 pound ground beef 1 pound ground pork 2 tablespoons minced garlic 1/4 cup red wine 1/4 cup red wine vinegar 1 teaspoon cayenne pepper 1 tablespoon paprika 1 teaspoon ground cumin 1 teaspoon dry mustard 1 6-ounce can tomato paste 1 1/2 cups tomato sauce 3 tablespoons packed brown sugar 1/4 cup Worcestershire sauce Kosher salt and freshly ground pepper 24 slider rolls or sweet Hawaiian rolls 2 cups canola oil 1 large egg 1/2 cup milk 2 cups all-purpose flour 1 teaspoon cayenne pepper 1 teaspoon paprika 1 teaspoon garlic powder Kosher or sea salt and freshly ground pepper 1 sweet onion (Maui or Vidalia) Instructions: Prepare the sloppy joes: In a large saute pan over medium-high heat, combine the canola oil, bell peppers, jalapeno and onion; cook for 5 minutes. Add the beef and pork; cook thoroughly, breaking up the meat as it browns. Add the garlic. Depending on the amount of residual grease, you may need to drain some of the fat from the pan. Deglaze with the red wine, then stir in the remaining sloppy joe ingredients (except the rolls) and season with 1 tablespoon each salt and freshly ground pepper. Reduce the heat and simmer for 20 to 30 minutes. If the sauce gets too thick as it simmers, add up to 1 cup water to adjust the consistency. Toast the rolls and set aside. Meanwhile, prepare the onion straws: In a medium sauce pot, heat the oil to 350 degrees. Whisk the egg and milk in a medium bowl. Mix the flour, cayenne pepper, paprika, garlic powder, 1 tablespoon salt and 1 teaspoon freshly ground pepper in another medium bowl. Cut the onion in half, then slice into 1-inch-thick half rings; separate into short straw-like pieces. Add to the milk mixture to soak. Once the oil is hot enough, remove the onions from the milk mixture, shake off excess and dredge in the flour mixture, 4 or 5 pieces at a time. Add to the pot and fry until golden brown; transfer to paper towels to drain. Serve the sloppy joes on the toasted rolls and top with onion straws. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Tempranillo]

" 53679,"Pork Chops with Apples and Pancetta 5 teaspoons extra-virgin olive oil 3 ounces thinly sliced pancetta, coarsely chopped 1 tablespoon butter 2 large Golden Delicious apples, peeled, cored, cut into 1/2-inch-thick slices (about 3 cups) 1/2 teaspoon sugar Four 8-ounce bone-in center-cut pork chops (each about 3/4-inch thick) 1 1/4 teaspoons kosher salt 1 teaspoon freshly ground black pepper 1/2 cup heavy whipping cream 1/4 cup brandy 1/4 cup unsweetened apple juice 2 teaspoons chopped fresh thyme 1 medium onion, finely diced Instructions: In a large nonstick skillet, heat 2 teaspoons of the oil over medium-high heat. Add the pancetta and cook until crisp and light golden, about 3 minutes. Using a slotted spoon, remove the pancetta and drain on paper towels. Melt the butter in the same skillet. Add the apples and sprinkle with the sugar and cook until tender and deep golden brown, stirring frequently, about 5 minutes. Transfer the apples and any juices from skillet to a small bowl. Sprinkle the pork chops with 1 teaspoon of the salt and 3/4 teaspoon of the pepper. Add the pork chops and 2 teaspoons of the oil into the same skillet and brown for 2 minutes per side. Transfer the chops to a plate and cover to keep warm. Add the remaining teaspoon of oil, cream, brandy, apple juice, thyme and onions to the same skillet and bring to a simmer. Return the apples and pork chops back into the pan and simmer until cooked through, 10 to 12 minutes. Season the sauce with the remaining salt and pepper. Garnish with the reserved pancetta bits. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 53680,"Roasted Balsamic Onions 3 large white onions, peeled and quartered 3 tablespoons olive oil Kosher salt and freshly ground black pepper 1/4 cup balsamic vinegar 1/2 teaspoon sugar Instructions: Preheat the oven to 350 degrees F. In a large bowl, toss the onion quarters with the olive oil, balsamic vinegar, sugar, and season with salt and pepper. Place in an ovenproof, large, nonstick skillet, spreading them out in an even layer. Cover the skillet with aluminum foil. Roast for 20 to 25 minutes, and then remove the foil. Toss the onions well to coat with the reduced balsamic glaze and put back in the oven to roast another 20 to 25 minutes. Serve warm. ","[Barolo, Barbaresco, Chianti, Tempranillo]" 53681,"Cheesy Chicken Pasta with Broccoli and Bacon Kosher salt and freshly ground black pepper 1 pound penne pasta
1 head broccoli, cut into small (1-inch) florets 4 tablespoons unsalted butter
2 cloves garlic, minced
1/2 cup all-purpose flour
5 cups whole milk
2 cups grated Gruyere 1 cup sour cream
2/3 cup grated Parmigiano-Reggiano
2 teaspoons hot sauce
12 ounces cooked chicken breast or deli chicken, cut into 1/2-inch dice
1/2 cup chopped crispy-cooked bacon 1/4 cup chopped fresh chives Instructions: Bring a large pot of water to a boil. Season with salt until it tastes like the sea. Cook the pasta until not quite al dente, about 7 minutes. Transfer with a spaghetti scoop or slotted spoon to a bowl and set aside. Add the broccoli to the pasta water and blanch briefly. Transfer with a slotted spoon to a bowl. Reserve the pasta water. While the pasta is cooking, heat the butter in a large pan over medium heat. Once the butter is melted, add the garlic and cook until fragrant, about 30 seconds. Whisk in the flour and cook for 2 minutes. Whisk in the milk, then bring to a boil. Reduce the heat to a simmer and cook, whisking, until the sauce is slightly thickened, about 5 minutes. Stir in the Gruyere, sour cream and Parmesan and whisk until smooth. Add the hot sauce and season with salt and pepper. Add the pasta, chicken and broccoli to the sauce. Continue to cook until the pasta is al dente and the sauce coats the pasta, 4 to 5 minutes. Use pasta water to adjust the consistency of the sauce if needed. Distribute the pasta into bowls and top with the bacon and chives. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Gavi]" 53682,"Loin of Lamb Marinated in Merlot, Garlic and Parsley with Piquillo Pepper Pesto 1 cup Merlot 1 tablespoon fresh thyme leaves 2 tablespoons olive oil 4 cloves garlic, coarsely chopped 1/4 teaspoon coarsely ground black pepper 1/4 cup chopped flat-leaf fresh parsley, plus sprigs for garnish 1 1/2 pounds lamb loin, cleaned Kosher salt Sprigs of thyme, for garnish Piquillo Pepper Pesto, recipe follows 6 piquillo peppers 1/4 cup pine nuts 2 cloves garlic 1/2 cup extra-virgin olive oil 1/4 cup freshly grated Parmigiano-Reggiano Salt and freshly ground black pepper Instructions: Whisk together the wine, thyme, oil, garlic, black pepper and parsley in a baking dish. Add the lamb and turn to coat. Cover and refrigerate for 30 minutes to marinate.
Remove the lamb from the marinade 20 minutes before cooking. Heat a grill pan or saute pan over high heat. Season the lamb with salt on both sides and cook until golden brown and seared on both sides and cooked to medium-rare doneness (internal temperature of 135 degrees F on an instant-read thermometer). Place on a cutting board and let rest for 5 minutes before slicing. Serve slices with a dollop of pesto on the side. Combine the peppers, pine nuts and garlic in a food processor and process until coarsely chopped. With the motor running, slowly add the oil and process until emulsified. Add the cheese, salt and pepper and pulse a few times to combine. ","[Merlot, Syrah, Tempranillo, Garnacha]" 53683,"Perfect Roast Chicken with Potato Cakes 1 whole chicken, about 3 pounds (you can also do this with bone-in skin-on pieces) 1 lemon, halved, plus lemon wedges, for serving Kosher salt and cracked black pepper 1 tablespoon olive oil 2 potatoes, peeled and shredded (I'm using sweet) 2 large eggs, beaten 1 small onion, grated (I'm using red) 1 teaspoon your favorite spice mix (I'm using Old Bay) 1 teaspoon paprika Kosher salt and freshly ground black pepper Olive oil, for the pan, if necessary Instructions: For the chicken: Place a heavy-bottomed pan in the oven (I prefer cast iron) and preheat the oven to 500 degrees F. Pat the chicken dry with paper towels. Rub the chicken with the lemon halves and season liberally with salt and pepper. Drizzle the chicken with the olive oil.
Carefully remove the hot pan from the oven, arrange the chicken in it breast-side up and place the pan on the middle rack. Roast until the thickest part of the chicken measures 160 degrees F, about 45 minutes. Let rest for 5 minutes before carving.
For the potato cakes: While the chicken is cooking, thoroughly mix together the sweet potatoes, eggs, onion, Old Bay and paprika. Season with salt and pepper. Form the mixture into 6 patties.
While the chicken is resting, place the pan it was cooked in over medium-high heat with the rendered chicken fat. Working in batches and adding more oil if necessary, cook the patties, flattening them slightly with a spatula, until golden brown and crisp, 4 to 6 minutes per side.
Serve the sweet potato cakes with the chicken and some lemon wedges on the side. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 53684,"Pita Chips 2 (6-inch) whole wheat pitas Olive oil spray 1/4 teaspoon ground cumin Coarse salt and freshly ground pepper Instructions: Preheat the oven to 350 degrees F. Cut each pita into 8 pieces. Lightly spray the pita with olive oil. Sprinkle with cumin and season with salt and pepper, to taste. Place on a baking sheet and bake until crisp, shaking the pan halfway through cooking, about 10 to 15 minutes. ","[Vermentino, Sauvignon Blanc, Grner Veltliner]" 53685,"Mexican Macaroni Salad 1 pound elbow macaroni Vegetable oil, for oiling grill 2 ears corn 1 can black beans, drained and rinsed 1/2 cup finely chopped black olives 6 Roma tomatoes, chopped 3 green onions, thinly sliced
1/2 red onion, finely diced 1 cup jarred salsa 1 cup sour cream
1/4 cup mayonnaise
1/2 teaspoon cumin
Salt and freshly ground black pepper Salt and freshly ground black pepper
Instructions: For the salad: Cook the macaroni according to the package directions. Drain and set aside to cool. Heat an indoor grill and brush with oil. Cook the ears of corn, turning, until browned and cooked through. Cut the kernels off the cobs. Put the corn in a big bowl with the black beans, olives, tomatoes, green onions and red onions and toss to combine. For the dressing: In a separate bowl, whisk together the salsa, sour cream, mayonnaise, cumin and salt and pepper to taste. Pour over the salad ingredients and fold together until everything is coated. Taste and adjust the seasoning. Serve chilled. ","[Malbec, Tempranillo, Garnacha, Vermentino]" 53686,"VEAL LOIN WITH SICILIAN BLOOD ORANGE SAUCE 1 veal loin with flank, about 6 pounds, frenched (you can ask your butcher to do this) 1 tablespoon mild-flavored oil, such as almond or safflower Salt Freshly ground pepper 6 blood oranges 2 lemons 2 tablespoons sugar Water, to cover 1 cup port 2 cups brown veal stock 1/4 pound unsalted butter, cut into small pieces Instructions: Preheat oven to 400 degrees F. Remove all the fat and sinew from the veal loin and reserve them. Rub the loin with oil and season with salt and pepper. Heat a saute pan over medium high heat. Add the veal loin and sear until golden brown on all sides, about 2 to 3 minutes per side. Remove the loin from the pan. Place fat and trimmings in the bottom of a roasting pan and set the loin on top. Roast for 45 minutes. The roast should still be pink inside, not well done. Transfer it to a warm platter. While the meat is roasting, peel the skins of the oranges and lemons, and cut into julienne. Place in a small saucepan with the sugar and enough water to cover. Boil until the sugar begins to caramelize. Pour the julienne into a strainer and rinse briefly under water. Set aside. Squeeze the juice from the oranges. Remove fat and trimmings from the roasting pan and pour off any fat that has accumulated. Deglaze with the port and add the veal stock and orange juice. Simmer 15 minutes, strain, and reduce until only 1 cup remains. Whisk in the butter, 1 piece at a time, to slightly thicken the sauce. Reserve and keep warm. Place a slice of the roast on a warm plate. Cover with sauce and sprinkle with the julienne of orange and lemon peels. Serve immediately. ","[Barolo, Barbaresco, Chianti, Rioja]

" 53687,"Bouillabaisse with Rouille 1 1/2 quarts water 2 large carrots, sliced 1 bunch celery, with tops, chopped 1 onion, cut into 8 pieces 1 head garlic, cut in 1/2 1 lemon, cut in 1/2 Salt 1 tablespoon peppercorns 4 sprigs fresh thyme 2 1/2 pounds bones fish bones (no heads), well rinsed under cold water, such as halibut 2 tablespoons olive oil 2 onions, sliced 1 cup fennel, thinly sliced 1/2 cup Pernod 3 cups tomatoes, peeled, seeded and chopped 3 cups fish stock 1/2 pound seaweed 2 hot Italian peppers, whole 2 tablespoons crushed red pepper Salt and freshly ground black pepper Meat from 2 lobsters 2 red mullet fillets, quartered 1 fillet black bass 4 sardines 1/4 pound clams, washed 1/4 pound mussels, washed and beards removed 1/2 pound scallops, foot removed 1/2 shrimp, peeled and deveined, tails attached For the rouille: 1 red pepper, roasted and peeled 2 cloves garlic 1 slice white bread, crusts removed and torn into pieces *1 egg yolk 1 tablespoon Dijon mustard 1 lemon, juiced 1/2 cup olive oil Toasted or grilled bread, for serving Instructions: For the stock: Add all ingredients into a large stockpot and bring to a boil. Reduce the heat and simmer for 30 minutes. Strain, reserving the stock, and cool in an ice water bath. Whatever is not used that day should be refrigerated for up to 1 week, or frozen for up to 3 months. For the bouillabaisse: In another large, wide and shallow pan, over medium heat, add 2 tablespoons olive oil. When the oil is hot, add the onion and fennel, cook for 2 minutes. Deglaze with the Pernod, and add the tomatoes, fish stock, seaweed, hot Italian peppers, crushed red pepper and season with salt and pepper. Add the lobster meat and cook for 3 minutes, covering the pot with aluminum foil or lid. Then add the rest of the seafood and cook, covered for about 6 minutes until the clams and mussels have opened. For the rouille: In a food processor, combine the roasted red pepper, garlic, bread, egg yolk, Dijon, lemon juice and salt and pepper. While the food processor is still on, slowly drizzle in the olive oil. Serve the Bouillabaisse in bowls with the toasted bread and Rouille on the side. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]

" 53688,"Vegetable Couscous: Papa al Couscous 2 tablespoons olive oil 5 whole garlic cloves, smashed 2 (about 3/4 pound) zucchini, cubed 4 medium-large tomatoes, or 8 large (about 2 pounds) plum tomatoes, cut into 1-inch pieces 1 tablespoon minced fresh oregano, or 1 teaspoon dried oregano, crumbled 1 teaspoon lemon pepper 1/2 teaspoon herbes de Provence Salt and pepper 4 1/2 to 5 cups water 3 chicken bouillon cubes 2 bay leaves 1 cup couscous 1/2 lemon, juiced, or to taste 1/3 cup minced fresh parsley leaves Extra-virgin olive oil, for drizzling Instructions: In a casserole set over moderate heat, warm the oil until it is hot. Add the garlic cloves and cook, stirring, until golden. Add the zucchini and cook, stirring occasionally, for 3 minutes, or until softened. Add the tomatoes, oregano, lemon pepper, herbes de Provence, and salt and pepper to taste, and cook the mixture, stirring occasionally for 5 minutes more. Add the water, bouillon cubes, bay leaves, and additional salt and pepper to taste, if desired, and simmer the mixture, stirring occasionally, for 15 minutes. Add the couscous and continue cooking, stirring occasionally, until it reaches porridge-like consistency, about 5 to 10 minutes. Add the lemon juice and parsley. Discard the bay leaves. Serve the couscous drizzled with the extra virgin olive oil and dusted with freshly ground pepper. ","[Ros, Pinot Grigio, Sauvignon Blanc, Vermentino]" 53689,"Baked Corn-Chive Millet 1 cup whole millet Nonstick cooking spray, for greasing 2 cups nonfat milk or dairy-free milk 2 cloves garlic Kosher salt and freshly ground black pepper 1 tablespoon cornstarch 1 1/2 cups corn kernels, thawed if frozen 1/4 cup Gruyere cheese, plus more for sprinkling, optional 2 tablespoons chopped fresh chives Instructions: Bring 2 cups water to a boil in a medium saucepan. Add the millet, and simmer, covered, until the water is absorbed, about 20 minutes.
Preheat the oven to 400 degrees F. Grease an 8-inch square baking dish.
Stir together the milk, garlic, 1 1/2 teaspoons salt and 1/4 teaspoon pepper in a small saucepan, and bring to a simmer over medium heat. Mix the cornstarch with 1 tablespoon water, stir the cornstarch slurry into the milk mixture and bring to a slight boil to thicken slightly. Stir in the corn, Gruyere and chives.
Place the millet in the prepared baking dish. Pour the corn mixture over it, and sprinkle with Gruyere, if using. Bake until all the liquid is absorbed and the cheese is melted, about 25 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling, Chenin Blanc]" 53690,"Peppered Beef Tenderloin 6 tablespoons mixed peppercorns (black, white, green, pink) 1 cup loosely packed fresh flat-leaf parsley, finely chopped, plus additional parsley for garnish 3 tablespoons Dijon mustard
2 tablespoons unsalted butter, at room temperature
Kosher salt
2 1/2 pounds center-cut beef tenderloin, trimmed and tied if uneven
Savory Horseradish Panna Cotta, recipe follows, optional Cooking spray 1 cup sour cream
3 tablespoons Dijon mustard
2 tablespoons prepared horseradish
Kosher salt
1 3/4 cups half-and-half
2 teaspoons gelatin (from a .25-ounce package)
2 tablespoons thinly sliced fresh chives
Instructions: Coarsely grind the peppercorns in a spice or coffee grinder and transfer to a medium bowl. Add the parsley, mustard, butter and 1 tablespoon salt in a medium bowl and mix together until thoroughly combined. Rub the spiced butter all over the tenderloin, rolling the beef in the portions that fall off to coat completely. The beef can be prepared up to this point, covered, and refrigerated up to 1 day in advance. Preheat the oven to 450 degrees F. Place the beef on a rack and set over a baking sheet. Roast until a meat thermometer inserted into the center registers 130 degrees F for medium rare, about 35 minutes. Remove from the oven and let stand for 10 minutes. Transfer the beef to a cutting board, preferably a meat board with a reservoir to catch the juices, and garnish with the parsley. Spray six 4- to 6-ounce ramekins with cooking spray. Stir together the sour cream, Dijon, horseradish and 1 teaspoon salt in a small bowl. Heat the half-and-half in a small saucepan over medium-high heat until it just barely comes to a simmer. Meanwhile, put the gelatin in a large bowl, add 3 tablespoons warm water and stir until completely dissolved. Gradually pour in the warm half-and-half while whisking constantly. Add a splash of the half-and-half mixture to the sour cream mixture and stir to loosen, then add the sour cream mixture to the large bowl with the half-and-half mixture, whisking gently until thoroughly combined. Pour the mixture into the ramekins (the ramekins will not be full) and refrigerate until set, at least 4 hours. The panna cottas can be kept refrigerated, covered with plastic wrap, up to 2 days When ready to serve, run a thin knife along the edge of each ramekin and invert the pana cottas onto plates. Sprinkle with the chives and serve immediately. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 53691,"Best Hot Dogs 4 good quality beef hot dogs Olive oil Sea salt Instructions: Add hot dogs to cold salted water and bring them up to a boil. Turn them off and keep them warm in the hot water. Serve warm. For an added kick of flavor try splitting the boiled dogs almost all the way in half. Open them up and add to a hot pan which a little olive oil has been added. Cook over medium heat until brown on both sides. ","[Napa Valley Cabernet Sauvignon, Zinfandel, Chianti]" 53692,"Bread Pudding Souffle with Whiskey Sauce 3/4 cup sugar 1 teaspoon ground cinnamon Pinch freshly grated nutmeg 3 medium eggs 1 cup heavy cream 1 teaspoon pure vanilla extract (use a high-quality extract, not an imitation) 5 cups day-old French bread, cut into 1-inch cubes, see note 1/3 cup raisins 1 1/2 cups heavy cream 2 teaspoons cornstarch 2 tablespoons cold water 1/3 cup sugar 1/3 cup bourbon 9 medium egg whites, at room temperature 1/4 teaspoon cream of tartar 3/4 cup sugar Instructions: Preheat the oven to 350 degrees F. Grease an 8-inch square-baking pan. To make the bread pudding, combine the sugar, cinnamon, and nutmeg in a large bowl. Beat in the eggs until smooth, then work in the heavy cream. Add the vanilla, then the bread cubes. Allow the bread to soak up the custard. Scatter the raisins in the greased pan, and top with the egg mixture, which will prevent the raisins from burning. Bake for approximately 25 to 30 minutes or until the pudding has a golden brown color and is firm to the touch. If a toothpick inserted in the pudding comes out clean, it is done. It should be moist, not runny or dry. Let cool to room temperature. To make the sauce, bring the cream to a boil, combine the cornstarch and water, and add the mixture to the boiling cream, stirring constantly. Return to a boil, then reduce the heat and cook, stirring, for about 30 seconds, being careful not to burn the mixture. Add the sugar and bourbon, and stir. Let cool to room temperature. Preheat the oven to 350 degrees F, and butter 6 (6-ounce) ceramic ramekins. To make the meringue, be certain that you use a bowl and whisk that are clean and that the egg whites are completely free of yolk. This dish needs a good, stiff meringue, and the eggs whites will whip better if the chill is off them. In a large bowl or mixer, whip the egg whites and cream of tartar until foamy. Gradually add the sugar, and continue whipping until shiny and thick. Test with a clean spoon. If the whites stand up stiff, like shaving cream, when you pull out the spoon, the meringue is ready. Do not overwhip, or the whites will break down and the souffle will not work. In a large bowl, break half the bread pudding into pieces using your hands or a spoon. Gently fold in a quarter of the meringue, being careful not to lose the air in the whites. Place a portion of this mixture in each of the ramekins. Place the remaining bread pudding in a bowl, break into pieces, and carefully fold in the rest of the meringue. Top off the souffles with this lighter mixture, to about 1 1/2 inches over the top edge of the ramekin. With a spoon, smooth and shape the tops into a dome over the ramekin rim. Bake immediately for approximately 20 minutes or until golden brown. Serve immediately. Using a spoon at the table, poke a hole in the top of each souffle and spoon the room-temperature whiskey sauce into the souffle. ","[Chardonnay, Riesling, Pinot Grigio, Sparkling wine]

" 53693,"Mushroom-Stuffed Pork Roulade 7 tablespoons extra-virgin olive oil 1 pound wild mushrooms (such as oyster and/or hen of the woods), trimmed and sliced 1 small head garlic, minced Kosher salt and freshly ground pepper 1/2 cup finely chopped fresh parsley 1 tablespoon finely chopped fresh thyme, plus 2 sprigs 1 tablespoon finely chopped fresh rosemary, plus 1 sprig 1 center-cut boneless pork loin roast (3 1/2 to 4 pounds) 1/4 cup dry sherry 1 cup low-sodium chicken broth 1 tablespoon unsalted butter Instructions: Position racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add the mushrooms and cook, undisturbed, until they start browning, about 2 minutes. Stir and continue cooking, stirring occasionally, until tender, 4 to 5 more minutes. Push the mushrooms to one side of the skillet. Add another 1 tablespoon olive oil and the garlic to the other side of the skillet and cook, stirring occasionally, until softened, about 30 seconds. Stir the garlic into the mushrooms and season with salt and pepper. Let cool. Meanwhile, combine the parsley, chopped thyme and rosemary, 3 tablespoons olive oil and a pinch each of salt and pepper in a small bowl; set aside. Butterfly the pork: Position your knife about one-third of the way up the length of the pork loin, with your knife parallel to the cutting board. Begin cutting into the pork, pulling the meat away with your other hand so that it opens up into a flat, evenly thick piece. Season the pork with salt and pepper, spread the herb oil over the top, and top with the mushrooms. Reroll the pork into a log and tie in 1-inch intervals using kitchen twine. Season with salt and pepper.
Set a rack in a large roasting pan. Heat the remaining 2 tablespoons olive oil in a large skillet over medium-high heat. Add the pork, fat-side down, and cook until browned, about 3 minutes. Continue to cook, turning, until browned all over, 1 to 2 more minutes. Transfer the pork, seam-side down, to the rack in the pan. Roast on the lower oven rack until a thermometer inserted into the thickest part of the meat (not the filling) registers 135 degrees F, 1 hour to 1 hour 15 minutes. Remove the pork on the rack to a cutting board, tent with foil and let rest 30 minutes.
Meanwhile, skim off any excess fat from the juices in the roasting pan and add the sherry. Place the pan across two burners over medium-high heat. Add the thyme and rosemary sprigs and cook, scraping up any browned bits with a wooden spoon and stirring, until the liquid is reduced by about half, 1 minute. Pour into a small saucepan, add the chicken broth and bring to a boil. Lower the heat to a simmer and cook until slightly reduced, 4 to 5 minutes. Stir in the butter and season with salt. Strain the sauce through a fine-mesh sieve.
Place the pork on a cutting board and remove the twine; cut into 1/2-inch-thick slices. Transfer to a platter and serve with the sauce.
","[Chardonnay, Pinot Noir, Cabernet Sauvignon, Merlot]" 53694,"Chilled Sorrel Soup 4 tablespoons unsalted butter 1 medium onion, finely chopped 1 clove garlic, minced 1/2 pound sorrel leaves, stems removed 2 stalks celery, finely chopped 3 cups vegetable stock or water 1 tablespoon chopped parsley plus extra for garnish 1 teaspoon coarse salt 1/2 teaspoon freshly ground black pepper 1/4 teaspoon ground nutmeg Sour cream or plain yogurt for garnish Instructions: Heat butter in a large saucepan over moderate heat. Add onion and saute until soft, about 10 minutes. Add garlic and saute another 2 minutes. Add sorrel and celery and cook for about 5 minutes, or until sorrel is wilted. Add stock or water, parsley, salt, pepper and nutmeg. Simmer for about 20 minutes. Remove saucepan from heat and puree soup in batches in a blender or a food processor fitted with the metal blade. Adjust seasonings and transfer soup to a container. Cover and refrigerate until chilled through. To serve, ladle chilled soup into bowls and garnish with chopped parsley and a dollop of sour cream or plain yogurt. ","[Burgundy, Sauvignon Blanc, Riesling, Pinot Grigio]" 53695,"Egg in Da Port 4 portobello mushrooms, cleaned, stemmed and gills removed 3 cloves garlic, minced
Zest and juice from 1 lemon
1 shallot, minced
Kosher salt and freshly ground black pepper Vegetable oil, for brushing grill grates 4 large eggs
1 tablespoon extra-virgin olive oil
1 tablespoon rice wine vinegar
1 teaspoon honey mustard
2 cups baby arugula
1 cup grape tomatoes, quartered
Shaved aged Cheddar, for topping Instructions: Hollow out a shallow depression in each mushroom on the gill side. In a large resealable bag, combine the garlic, lemon zest and juice, shallots, 1/2 teaspoon salt and 1/4 teaspoon pepper with the mushrooms. Refrigerate for 45 minutes to 1 hour. Heat a grill to medium-high heat; brush the grill grates with vegetable oil. Place the marinated mushrooms on the grates stem/gill-side down and grill for 6 to 7 minutes. Flip and crack 1 egg on top of each mushroom in the hollowed-out depression. Close the lid and grill until the egg whites are solid but the yolks are still runny, 6 to 7 minutes. Whisk together the olive oil, rice wine vinegar, honey mustard and some salt and pepper in a bowl. Add the arugula and tomatoes and toss together. Top the mushrooms with the arugula salad, shaved aged Cheddar and cracked black pepper and serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 53696,"Pomegranate Champagne Cocktails 2 tablespoons pomegranate seeds One 8-ounce carton pomegranate juice
1 bottle Champagne, chilled 6 sprigs mint
Instructions: Place 1 teaspoon pomegranate seeds in the bottom of 6 Champagne glasses. Fill halfway with pomegranate juice and top up with cold Champagne. Garnish with the mint sprigs. ","[Champagne, Pinot Grigio, Sauvignon Blanc]" 53697,"Smoked Italian Sausage Hoagie About 2 cups applewood chips for smoking, soaked in water for at least 30 minutes 8 links sweet Italian sausage
1 yellow onion, peeled and quartered 4 red bell peppers
1/4 cup extra-virgin olive oil 1 clove garlic
Kosher salt and freshly ground black pepper Kosher salt and freshly ground black pepper
8 fresh sausage or hoagie rolls 1 cup grated ricotta salata cheese 4 pepperoncini, sliced
Instructions: Heat a grill to medium-low heat. Use a 2-stage fire or indirect heat setup on your gas grill. Add the soaked applewood chips to a smoker box and place the box directly onto the heating element or coals. Once plumes of smoke appear, place the sausage links over the indirectly heated side of the grill and smoke for about 1 hour, flipping halfway through. The internal temperature of the sausages when tested with a meat thermometer should read 160 degrees F at this point. Move the sausages to the hot side of the grill and give them a char on the outside for 3 to 5 minutes per side. Meanwhile, skewer the onion quarters on metal or wooden skewers. Place the bell peppers and onions on the hot side of the grill and cook until charred on all sides, 20 to 30 minutes. Set aside until cool enough to handle. Remove the majority of the skin and all of the seeds and stems of the peppers and give them a rough chop along with the charred onions. Place both into a food processor along with the olive oil and garlic and blend until smooth. Season with salt and pepper. Top a roll with a hot sausage followed by a nice smear of the smoked pepper spread, a sprinkle of ricotta salata and a couple of slices of pepperoncini. Serve immediately. ","[Barolo, Barbaresco, Dolcetto, Valpolicella]" 53698,"Red, White and Blue Gelatin Flag Cooking spray 8 cups boiling water 5 plain gelatin packets 4 strawberry gelatin packets Sliced strawberries, if desired 3 cups heated sweetened coconut milk 3 cups heated unsweetened coconut milk 2 cups cold whole milk 8 plain gelatin packets 4 1/2 cups boiling water 4 blue gelatin packets 2 plain gelatin packets Whipped cream, in a pastry bag fitted with star tip, for topping Blueberries, for garnish
Instructions: Spray two half baking sheets and a quarter baking sheet with cooking spray. Set aside in the refrigerator. For the strawberry layer: Combine the hot water, plain and strawberry gelatin. Once thoroughly combined, pour the strawberry layer into one of the half baking sheets in the refrigerator. After 15 minutes of cooling, add some strawberry slices, if desired. Allow the gelatin to cool until set, about 2 hours. For the white layer: Combine the hot water, sweetened and unsweetened coconut milk, whole milk and plain gelatin. Once thoroughly combined, pour the white layer into the other half baking sheet in the refrigerator. Allow to cool until set, about 2 hours. For the blue layer: Combine the hot water and the blue and plain gelatin. Once thoroughly combined, pour the blue layer into the quarter baking sheet in the refrigerator. Once the layers are set, remove them from the refrigerator. Turn the red layer out onto a parchment-lined platter or cutting board. Slice two-thirds of the white layer into strips and reserve the remaining third to punch out stars with a star-shaped cookie cutter. Top the red layer with the white stripes. With the widest side of the blue layer facing you, cut the layer in half from the top of the baking sheet to the bottom. Add one portion of the blue layer on top of the white stripes on the top left portion of the flag. Top the blue layer with the white stars. Using a piping bag fitted with a star tip, pipe out a whipped cream border and top with blueberries. ","[Chardonnay, Sauvignon Blanc, Riesling, Ros]

" 53699,"Pan Roasted Diver Scallops with Potato and Celery Root Puree and Brown Butter 2 Yukon gold potatoes, peeled and cut into large dice 1/2 celery root, peeled and cut into large dice 1 cup butter (2 sticks), at room temperature Salt 1/2 shallot, minced Salt 1/4 cup apple cider vinegar Extra-virgin olive oil 1/4 to 1/2 celery root, peeled and julienned 3 Granny Smith apples, peeled and julienned 1 cup celery leaves 12 dry pack diver scallops, cleaned and patted dry with paper towels Salt 2 tablespoons blended oil 1/2 to 3/4 cup (1 to 1 1/2 sticks) butter 4 to 5 sprigs fresh thyme Juice of 1 lemon 1/2 cup potato water, reserved from boiling potatoes Instructions: For the potato and celery root puree: Place the potatoes and diced celery root in a saucepot with enough cold water to cover. Add salt and bring to a boil. Allow to cook until cooked through and fork tender, about 15 minutes. Drain the potatoes, reserving 1/2 cup potato water for the sauce, and add the potatoes to a potato ricer over a bowl. Add the butter, making sure it is equal parts butter and mashed vegetables, and stir to combine. Taste the mixture and season with salt. For the salad: Place the shallot, salt, apple cider vinegar into a bowl and drizzle in about 1/2 cup extra-virgin olive oil. Taste and re-season, if needed, and pour over the julienned celery root. Add the apples and toss to coat. Just before serving add the celery leaves to the salad and toss to combine. For the scallops: Season the scallops on both sides with salt. Place a large saute pan over medium heat and add the oil. Once heated, add the scallops and sear until golden brown on both sides, about 2 to 3 minutes per side. Be careful not to overcook. Ideally you are looking for a tender middle, medium at the most. Turn down the heat to medium-low on the pan and add the butter, thyme sprigs and the juice of 1 lemon. Once the butter has melted and browned, add about 1/2 cup potato water, season with salt and taste. Turn off the heat and set aside. For each serving: For each serving, plate a spoonful of the mashed potatoes in the middle of the plate. Top with 3 scallops and a large spoonful of the salad over the top. Spoon the sauce over the scallops and around the plate. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]

" 53700,"Candied Yams 4 pounds yams (or sweet potatoes), peeled and cut into large bite-sized pieces 2 cups orange juice 3 cups light corn syrup 1 teaspoon ground cinnamon 1 teaspoon ground nutmeg 1 teaspoon vanilla extract 2 teaspoons lemon zest 2 tablespoons flour 1 1/2 cups light brown sugar, packed 1 1/2 cups granulated sugar Instructions: Preheat oven to 350 degrees F. Boil yams until slightly underdone, to avoid breaking. Strain, cool and set aside. In a large container whisk together orange juice, corn syrup, cinnamon, nutmeg, vanilla and zest. In another bowl, whisk flour and both sugars together. Put cooled yams in a deep baking dish, add dry ingredients and stir to coat. Pour liquid over yams and bake for 20 to 25 minutes. ","[Chardonnay, Riesling, Moscato, Sparkling wine]" 53701,"Gina's Pear and Apple Cobbler Butter or nonstick spray, for baking dish 2 1/2 cups peeled, cored and sliced Granny Smith apples 2 1/2 cups peeled, cored and sliced Bosc pears 3/4 cup brown sugar 2 tablespoons all-purpose flour 1 teaspoon vanilla extract 1/2 teaspoon ground cinnamon 1/2 teaspoon ground allspice 1/4 teaspoon table salt 4 tablespoons unsalted butter, softened, divided 1/2 cup self-rising flour 1/2 cup sugar 1/4 teaspoon salt 1 egg, beaten 2 tablespoons unsalted butter, softened Ice cream, for serving Whipped Cream, for serving, recipe follows 1 cup heavy whipping cream 1/2 cup confectioners' sugar 1/2 teaspoon ground cinnamon 1/8 teaspoon ground nutmeg Instructions: Preheat the oven to 350 degrees F. Butter or spray a 9 by 9-inch baking dish. Toss the apples, pears, sugar, flour, vanilla, cinnamon, allspice, salt, and 2 tablespoons of the butter together in a large bowl. Add to the prepared baking dish and dot with the remaining 2 tablespoons of butter. In another bowl, combine the self-rising flour, sugar, salt, and egg. With a spoon, drop the topping onto the apples and top with pats of butter. Bake until the crust is golden and the fruit is tender the cobbler for 40 to 45 minutes. Serve with vanilla ice cream and Whipped Cream. In a large bowl, add the heavy cream and using a hand mixer beat it for 1 minute. Add the sugar, cinnamon, and nutmeg. Whip until the cream mixture holds soft peaks. ","[Chardonnay, Riesling, Moscato, Sparkling Brut]

" 53702,"Crispy Pressed Tofu with Garlic and Mint 2 (14-ounce) packages extra-firm tofu 4 large garlic cloves, smashed 1 1/2 teaspoons sea salt or kosher salt, plus more to season 1/2 cup packed chopped fresh mint leaves Finely grated zest of 1 lemon 3 tablespoons fresh lemon juice 1 tablespoons Aleppo pepper flakes or 1/2 teaspoon red pepper flakes 1/4 cup extra-virgin olive oil Instructions: Slice each piece of tofu crosswise into 4 (1/2-inch) thick slabs. Place a clean kitchen towel onto a rimmed baking sheet so that only half the towel is on the sheet. Put the tofu in one layer onto the towel and fold the other half of the towel over. Gently press the tofu several times to extract the excess water. Mash the garlic to a paste with the salt. In a large bowl, whisk together the mint, lemon zest, lemon juice, garlic paste, and pepper flakes. Whisking constantly, drizzle in the olive oil. Toss the tofu with the marinade, cover with plastic wrap, and let it sit at room temperature for 30 minutes, or refrigerate it for up to 12 hours. When you are ready to cook, preheat a large cast iron skillet over medium-high heat for several minutes. Lift the tofu from the marinade, gently pat it dry with a paper towel, and place it in the pan. Reserve the marinade. Weight the tofu by placing a smaller pan with a clean bottom on top and weighting it down with a full tea kettle, a heavy can of tomatoes, or a clean brick. Cook for 5 minutes, then reduce the heat to medium and continue to cook until the tofu is well browned, about 5 more minutes. Flip the tofu over, put the weight back on top, and cook until the tofu is browned on the second side and cooked through, about 6 to 8 more minutes. Transfer the tofu to a serving platter. Pour the oil out of the pan, then add the reserved marinade. Stir and simmer for 1 to 2 minutes, scraping up the browned bits from the bottom of the pan; pour over the tofu and serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 53703,"Daikon Soup with Shiitake Cigars and Steamed Sweet Potatoes with Green Onion Vinaigrette 3/4 pound daikon, peeled and coarsely chopped 1/2 pound shiitake mushrooms, stems and caps separated (caps reserved for shiitake cigars) 1 tablespoon whole black peppercorns 3 bay leaves 2 stalks celery, coarsely chopped 1 large carrot, coarsely chopped 1 bunch fresh cilantro stems (leaves reserved for sweet potatoes) 1 package enoki mushrooms (about 6 ounces), bottoms removed (tops reserved for garnishing daikon soup) 1 large white onion, coarsely chopped 1 red pepper, seeds removed and coarsely chopped 1/2 bunch green onions, cut in half