","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 35604,"Blue Crab and Salmon Griddle Cake with Smoked Salmon and Roasted Serrano cl Buttermilk Sauce 1 cup sour cream 1/2 cup buttermilk 2 serrano peppers, roasted, peeled and finely chopped 4 cloves garlic, finely chopped Squeeze lime juice Salt and pepper 1 salmon fillet, 6 ounces Water 1 bay leaf 4 parsley sprigs 3 tablespoons lemon juice 4 black peppercorns Flaked poached salmon (recipe above) 8 ounces jumbo lump crab meat, flaked 2 tablespoons prepared mayonnaise 2 tablespoons Dijon mustard 1 tablespoon prepared horseradish, drained 1/2 cup finely chopped red onions, sweated 3 cloves garlic, sweated 2 egg whites, stiffly beaten 1/2 cup dried bread crumbs 1/4 cup finely chopped parsley Salt and freshly ground pepper Canola oil, for cooking Garnish: Smoked Salmon Instructions: For the sauce: Combine all ingredients in a small bowl, season with salt and pepper and refrigerate at least 30 minutes. For the salmon: Place salmon in a small saucepan. Cover with water and add the remaining ingredients. Bring to a simmer and cook for 8 to 10 minutes, until just cooked through. Let cool and flake with a fork. For the griddle cakes: Place flaked salmon and crab in a medium bowl. Add mayonnaise, mustard, horseradish, red onions, garlic and mix until combined. Fold in egg whites then remaining ingredients and season with salt and pepper Heat 2 tablespoons of canola oil in a large saute pan. Add 1/4 cup of batter for each cake and flatten slightly. Saute on each side for 2 to 3 minutes or until golden brown. Top each pancake with a few slices of smoked salmon and drizzle with Roasted Garlic-Buttermilk Sauce. Garnish with chives and cilantro and finely chopped red pepper. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 35605,"Grilled Pizza Brushed with Butter, Cinnamon, Sugar and Star Anise, served with Chocolate Sauce 1/2 recipe Pizza Dough, rolled into 1 (10-inch) rounds, recipe follows or 1 store-bought pizza dough 3 tablespoons canola oil 1/4 cup granulated sugar 1 teaspoon ground cinnamon 1/4 teaspoon ground star anise 1/2 stick unsalted butter, at room temperature Good quality chocolate sauce, heated (recommended: Fran's) 2/3 cup lukewarm water (105 degrees F to 115 degrees F) 2 1/2 teaspoons active dry yeast 1/2 teaspoon sugar 2 tablespoons olive oil, plus additional for oiling bowl 1 3/4 to 2 cups all-purpose unbleached flour 1/4 cup finely ground yellow cornmeal 2 teaspoons coarse salt Instructions: Heat the grill to high. Brush both sides of each pizza with the oil. Grill until golden brown on both sides, about 2 minutes per side. Remove from the grill. Mix together the sugar, cinnamon and star anise in a small bowl. Brush the tops of each pizza with the butter and sprinkle with the sugar mixture. Place back on the grill, close the cover and cook an additional 1 minute. Cut into quarters and drizzle with the warm chocolate sauce. In a large bowl stir together 1/3 cup water, yeast, and sugar and let stand until foamy, about 10 minutes. Stir in remaining 1/3 cup water, 2 tablespoons oil, 1 3/4 cups flour, cornmeal, and salt and blend until the mixture forms a dough. Knead dough on a floured surface, incorporating as much of remaining 1/4 cup flour, as necessary, to prevent dough from sticking, until smooth about 5 to 10 minutes. Form the dough into a ball. Lightly oil the sides and bottom of a large bowl with oil, add the dough, turn to coat in the oil, cover and let rise in a warm place until doubled in size, about 1 hour. Gently punch the dough down and divide into 4 equal pieces. Roll each piece on a lightly floured surface into a 10-inch circle that is 1/8-inch thick. Brush off excess flour and transfer the dough to a baking sheet, cover each circle of dough with plastic wrap and continue stacking rolled out pieces on top of each other. Wrap well with plastic wrap and refrigerate until ready to grill. ","[Chardonnay, Pinot Grigio, Vermentino, Tempranillo]" 35606,"Pissaladiere 1 1/3 cups/185 g flour, plus more if needed 1 1/2 teaspoons dry yeast 1/3 cup/75 ml warm water 1 egg 3/4 teaspoon salt A grinding of pepper 1/4 cup/60 ml olive oil 1 1/2 pounds/675 g onions, thinly sliced 2 teaspoons herbes de Provence 1 bay leaf Salt and freshly ground black pepper 3 ounces/90 g anchovy fillets, rinsed and drained, then halved lengthwise 1 medium tomato, thinly sliced (optional) About 1/4 cup/25 g nicois olives, pitted Instructions: To make the dough: Make a well in the flour. Sprinkle the yeast over the warm water and set aside until dissolved and slightly foamy, about 5 minutes. Beat the egg and salt into it, and pour into the well of the flour. Gradually mix with your fingers, drawing the flour in to make the dough. Knead until smooth and elastic, adding more flour, if needed. Cover and set in a warm place to double in bulk, about 1 hour. To prepare the topping: Heat the oil in a saute pan and add the onions, herbs, salt, and pepper. Cover, and cook, stirring occasionally, until very soft, about 30 minutes. Heat the oven to 400 degrees F. When the dough is ready, punch it down and roll it out like pizza dough. Lay on a baking sheet. Top with the onions. Lay on the tomato slices in rows. Arrange a lattice of anchovies, and fill spaces with olives. Grind over pepper. Let sit 15 minutes for the dough to rise up again a bit. Bake until the crust is done, about 30 minutes. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]" 35607,"Wholesome Brisket with Roasted Vegetables 4 3/4- to 5-pound brisket, trimmed but not completely fat free 1 head garlic, top 1/4-inch sliced off 4 teaspoons olive oil 3 small onions (about 12 ounces total), peeled, root end kept intact, cut in half lengthwise, each half cut into 3 wedges 1 pound carrots, trimmed, peeled, and cut into 3- to 4-inch pieces 1/2 cup water 2 cups drained and mushed whole plum tomatoes, plus 1/4 cup reserved roasting liquid or one 16-ounce can whole tomatoes with liquid 1 small bay leaf Kosher salt, to taste Freshly ground black pepper, to taste Instructions: Place one rack in the center of the oven and another in the bottom. Heat oven to 500 degrees F. Place brisket, fat side down, in a 14 x12 x 2-inch roasting pan. It's best not to use a shallow pan for this, or later the juices might run over and out. Put the garlic in the pan. Drizzle with 1 teaspoon of the oil. Using your hands, rub oil onto garlic. Put the onion wedges and carrots into a smaller, 12 x 8 x 1 1/2-inch roasting pan. Drizzle with remaining oil. Using your hands, rub oil over all the pieces until they are well coated. Arrange onion wedges on their sides, so that they touch carrots as little as possible. Roast vegetables on center rack of oven for 30 minutes. Turn with a spatula. Roast 15 minutes more. Roast the brisket simultaneously on the bottom rack of the oven for 15 minutes. Turn over so fat side is up. Roast 30 minutes more. Remove both pans from oven. Lower heat to 275 degrees F, leaving the door ajar a minute or two to reduce temperature more quickly. Leave the brisket and garlic in the large pan and add 1/4 cup of the water. The water should bubble up from the heat of the pan; if it does not, put pan on the stove over medium-high heat. With a wooden spoon, scrape around the brisket to scoop up and remove the brown bits from the bottom of pan. Put the onions and carrots into the brisket pan. Put the smaller pan on top of the stove. Add the remaining water and bring contents to a boil while scraping the bottom vigorously with a wooden spoon. Pour liquid into brisket pan. Add roasted plum tomatoes and reserved roasting liquid or, if using canned tomatoes, stick a small knife into the opened can of tomatoes. Run it back and forth through the tomatoes and puree until only small pieces remain. Pour contents over vegetables and around brisket. Put the bay leaf into the liquid. Cover tightly with foil. Roast on center rack of oven for 3 1/2 hours. Remove foil, increase temperature to 500 degrees F, and roast 15 minutes more or until brisket is nicely browned. Remove. Sprinkle with salt and pepper. With the back of a spoon, smush the softened garlic out of each section and into the liquid. Throw the empty papers away. Transfer brisket to a platter and cover brisket with a tent of foil. Use slotted spoon to transfer vegetables to a large serving bowl or plate. Discard the bay leaf. Pour remaining liquid into a measuring cup. Let sit long enough for the fat to rise to the surface, about 15 minutes. Skim fat off surface. To serve, cut brisket against the grain into long thin strips. Arrange 2 to 3 slices on each plate. Spoon on some of the vegetables, and moisten everything with a generous amount of the liquid. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 35608,"Tomato Summer Pudding Fresh plum or vine tomatoes Sea salt Black pepper, freshly ground Sugar Tomato passata (whole tomatoes passed through a food mill) Lemon juice Worchestershire and hot pepper sauces Good stale Italian bread, decrusted and sliced Garlic cloves Virgin olive oil Large bunch fresh basil Cooked quail eggs, olives, peppers, capers, for serving Mayonnaise or sour cream, for passing Instructions: Have enough tomatoes to overfill the pudding basin you will use. Dip into boiling water and peel them. Chop roughly and sprinkle with good sea salt and pepper and a tiny bit of sugar. Pour some passata into a large soup plate and season with lemon juice and Worstershire sauce, and maybe a touch of pepper sauce. Soak the bread slices briefly in this mixture and line your bowl with them, leaving no cracks or crannies. To the tomatoes add as much crushed garlic as you fancy, a good measure of olive oil and lots of torn up basil leaves. Adjust the seasoning and pour the whole lot into the bread lined bowl. Seal the top with more soaked bread. Place the receptacle on top with weights and leave overnight in the refrigerator. Turn out onto a fine dish and surround with goodies--quail eggs, olives, peppers, capers or what you will. A bowl of sour cream might be passed round with it, or good home-made mayonnaise. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 35609,"Chicken and Tater Tot Casserole 4 tablespoons unsalted butter 2 carrots, cut into 1/2-inch thick rounds 2 stalks celery, cut into 1/4-inch half-moons 1 onion, chopped Kosher salt and freshly ground black pepper 1/4 cup all-purpose flour 2 cups chicken broth 1 cup whole milk 4 cups shredded cooked chicken 3 cups frozen tater tots, thawed 1 teaspoon fresh thyme leaves Instructions: Preheat the oven to 450 degrees F. Melt the butter in a large heavy pot over medium-high heat until hot. Add the carrots, celery and onions and season with 1 teaspoon salt and 3/4 teaspoon pepper. Cook, stirring occasionally, until the vegetables are golden, about 12 minutes. Stir in the flour, and then whisk in the broth and milk and bring to a boil, whisking. Boil until slightly thickened, about 3 minutes. Stir in the chicken. Transfer to a 2-quart baking dish. Pulse the tots in a food processor with the thyme until medium ground. Scatter over the top of the casserole and bake until the filling is bubbling and the topping is golden and crisp, 20 to 25 minutes. Let stand 10 minutes before serving. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 35610,"Couscous 1 pound couscous 4 tablespoons extra virgin olive oil 1 pinch saffron Salt, to taste 4 cups water Instructions: Pour couscous into a large bowl. Add olive oil, saffron, and salt. Mix all together very well. Add the water and mix again. Let sit for 20 minutes After 20 minutes slowly separate the grains. On the upper level of the couscoussiere pour the couscous and let it steam for 20 minutes. ","[Ros, Sauvignon Blanc, Vermentino, Grner Veltliner]" 35611,"Easy Chicken Parmesan 1 can (15 oz each) Hunt's? Tomato Sauce 1 can (14.5 oz each) Hunt's? Diced Tomatoes with Basil, Garlic and Oregano, undrained 6 tablespoons Kraft? Grated Parmesan Cheese, divided 6 small boneless skinless chicken breasts (6 breasts = 1-1/2 lbs) ? pound spaghetti, uncooked 1? cups Kraft? Shredded Mozzarella Cheese Instructions:

1. Heat oven to 375°F.
2. Pour tomato sauce and undrained tomatoes into 13x9-inch baking dish. Stir in ¼ cup (4 tablespoons) Parmesan. Add chicken; turn to coat evenly both sides of each breast with sauce. Cover.
3. Bake 30 minutes or until chicken is done (165°F). Meanwhile, cook spaghetti as directed on package, omitting salt.
4. Top chicken with remaining cheeses; bake, uncovered, 5 minutes or until mozzarella is melted. Drain spaghetti. Serve topped with chicken and sauce. ","[Chardonnay, Pinot Grigio, Chianti, Barbera]" 35612,"Strawberry Daiquiri Ice cubes 2 parts light rum 1 part Triple Sec 1 part fresh strawberries, tops trimmed off Lime juice, as needed Lime wedges Sugar Instructions: Add to a blender and puree: ice cubes, light rum, Triple Sec, fresh strawberries and lime juice. Rub the rim of a glass with lime. Roll the glass in sugar. Garnish with lime wedges. Taste and enjoy! ","[Rum, Cointreau, Moscato]" 35613,"Roasted Russet Wedges with Balsamic Vinegar and Rosemary 1/2 cup olive oil 1/2 cup balsamic vinegar
   1 tablespoon salt 2 teaspoons chopped fresh rosemary
   Freshly ground black pepper
   3 large russet potatoes, scrubbed clean and cut into thick wedges
   1/2 cup grated Parmesan
   Instructions: Preheat the oven to 450 degrees F. In a large bowl, combine the olive oil, balsamic, salt, rosemary and some pepper. Toss the potato wedges with the mixture and spread them in one layer evenly onto two baking sheets. Roast the potatoes, turning over once, until golden brown and cooked through, about 20 minutes. Sprinkle with the Parmesan and serve immediately. ","[Barolo, Barbaresco, Chianti, Tempranillo]" 35614,"Rum Marinated Grilled Pineapple with Brandied Cherries 1 medium-size ripe pineapple, cored and sliced into 1-inch rings, retain stem for garnish 4 ounces dark rum 2 ounces dark brown sugar 4 ounces cherry pie filling 2 ounces brandy or cognac 1 ounce shaved white chocolate Instructions: Preheat the grill on high heat. Place the pineapple rings in a shallow baking dish and cover with brown sugar and rum ? gently stir sugar and rum coating each side of the pineapple rings with mixture. Place rings on grill ? basting each ring with marinade until each ring has grill marks. To prepare the cherry topping, using a small non-stick saute pan let pan heat up, and put in the cherry pie filling. Then, carefully add the brandy (brandy will ignite when is shaken) reduce heat to simmer, cooking cherry mixture about 5 minutes. To plate, place 4 rings on top of each other on center of plate ? stick reserved pineapple stem in center going through rings, top with warm cherry mixture and shaved white chocolate. ","[Sauvignon Blanc, Riesling, Moscato, Pinot Grigio]" 35615,"Roasted Green Beans 1 pound fresh green beans, trimmed 3 tablespoons capers
   3 tablespoons chopped pecans
   2 tablespoons panko breadcrumbs
   2 tablespoons coconut oil
   2 tablespoons grated Parmesan 1 tablespoon grated lemon zest
   1 large shallot, cut into julienne
   Kosher salt
   Instructions: Preheat the oven to 400 degrees F. Combine the green beans, capers, pecans, breadcrumbs, coconut oil, Parmesan, lemon zest, shallots and 1/2 teaspoon salt in a large bowl; toss to coat. Pour onto a baking sheet and spread into an even layer. Bake for 8 minutes. Stir and continue to bake until the beans are just tender and the skins are golden and blistery, about 8 minutes more. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 35616,"B'stella with Squab 2 ounces virgin olive oil 1 onion, finely chopped 4 squabs or quails, cut in small pieces 4 parsley stems, finely chopped 3 cilantro stems, finely chopped 1/2 teaspoon black pepper 1 pinch saffron 1/2 teaspoon ginger Pinch nutmeg Pinch clove Salt 2 cups water 6 eggs, beaten with a pinch of salt 1 package phyllo dough 1/4 pound butter, melted 1/2 teaspoon cinnamon 1/6 teaspoon sugar 1 cup roasted and crushed almonds 1 tablespoon cinnamon 1/2 tablespoon granulated sugar 1/2 cup powdered sugar Instructions: Heat olive oil in a casserole pan, then add onions, squab, parsley, cilantro, black pepper, saffron, ginger, cinnamon, nutmeg, clove, and salt, to taste. Stir well, then add 2 cups of water. Cover and cook for 20 to 30 minutes. Remove squab from casserole and set aside. Continue cooking the sauce and add the beaten eggs. Mix well with the sauce and keep stirring at all times, so eggs won't stick to the bottom of the casserole. When eggs are well cooked, remove from the heat and pour into a strainer. Let casserole sit for about 20 to 30 minutes. Preheat the oven to 350 degrees F. Cover the phyllo with a damp towel so it will not dry out. Take an ovenproof frying pan and brush generously with butter. Very gently, spread 5 sheets of phyllo dough over the pan (in a criss-cross way), leaving some phyllo dough draped around the edges of the pan. Add another sheet of phyllo crunched in the middle of the pan. Mix together the cinnamon and sugar in a small bowl. Pour some of the cinnamon sugar all around the phyllo. Then, add 1/2 of the roasted crushed almonds. Cover with 3 more layers of phyllo and pour on 1/2 of the eggs with half of the squab. Cover again with 3 layers of phyllo and sprinkle with the remaining cinnamon sugar and almonds. Cover with 3 layers of phyllo and pour on the rest of the eggs and the squab. Cover with 2 layers of crunched phyllo and close the draping edges very gently like a rose, without pushing. It needs to be very fluffy. Pour the melted butter over the leaves and bake it for about 10 to 15 minutes, until golden brown. Turn the pan upside down onto a large platter. Mix together remaining cinnamon and sugar. Garnish with powdered sugar and make a design with the mixture of cinnamon and sugar. Serve hot. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 35617,"Pretzels 2 tablespoons yeast 2 cups warm water 6 cups all-purpose flour 1 tablespoon salt 2 tablespoons sugar 1/4 cup honey 3 eggs, beaten Honey Butter Mix, recipe follows Kosher salt, for sprinkling 1/2 cup melted butter 1/4 cup honey Instructions: Preheat oven to 425 degrees F. In a large bowl, combine the yeast and warm water. Add the flour, salt, sugar, honey, and eggs. Mix thoroughly for about 10 minutes. Let the dough rise about 10 to 15 minutes. Divide the dough into 4-ounce portions and shape into pretzels. Place on a greased cookie sheet and let rise for 1 hour. Brush with Honey Butter Mix and sprinkle with kosher salt. Bake for 20 minutes. In a small bowl combine melted butter and honey. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 35618,"Vegan Cream of Broccoli Soup 2 tablespoons extra-virgin olive oil 1 cup chopped onion (from about 1/2 medium onion) Kosher salt 1/2 cup chopped celery (from about 1 medium stalk) 1 clove garlic, smashed Freshly ground black pepper 2 medium Yukon gold potatoes, peeled and diced (about 3/4 pound) 4 cups broccoli florets 1/2 cup unsweetened soy milk 1/4 cup nutritional yeast 1/4 teaspoon freshly grated nutmeg Instructions: Heat the oil in a large saucepan over medium heat. Add the onions and 1/2 teaspoon salt and cook until light brown, about 7 minutes. Add the celery, garlic and 1/4 teaspoon pepper and cook for 5 minutes. Add the potatoes, 4 cups water and 1/2 teaspoon salt, raise the heat to high and bring to a boil. Return the heat to medium, cover and cook until the potatoes are tender, about 15 minutes. Add the broccoli, cover and cook until the broccoli is bright green, about 5 minutes. Transfer the soup to a blender; add the soy milk and puree until smooth, leaving the filler cap slightly open to let steam escape (or puree the soup in the pot with an immersion blender). Return the soup to the saucepan and bring to a simmer; stir in the nutritional yeast and nutmeg. Add water if needed to adjust consistency and add salt and pepper to taste. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 35619,"Grape-Black Currant Granita 1/2 cup black currant juice 1/2 cup sugar 1 1/2 cups Concord grape juice Instructions: Combine the currant juice and sugar in a small saucepan and bring to a simmer over low heat. Cook, stirring occasionally, until the sugar dissolves, about 4 minutes. Transfer to an 8-inch-square stainless-steel or glass baking dish and let cool completely; stir in the grape juice. Freeze until ice crystals begin forming around the edges, about 45 minutes. Use a fork to scrape the crystals toward the center of the pan, then continue freezing, scraping every 30 minutes, until frozen, about 4 hours. ","[Riesling, Moscato, Vinho Verde]" 35620,"Lemon Pudding Brulee with Blueberries 1 (3.4-ounce) box instant lemon pudding (recommended: Jell-O) 2 cups cold milk 1/2 pint (about 6-ounces) fresh blueberries 4 tablespoons sugar Instructions: In a medium mixing bowl, whisk together the pudding mix and cold milk for 2 minutes. Place in refrigerator for 5 minutes. Count out 12 blueberries and set aside for garnish. Fold remaining berries into the pudding. Divide pudding into 4 (8-ounce) heat-proof ramekins. Refrigerate until ready to serve. To serve, sprinkle each ramekin of pudding with 1 tablespoon of sugar. Place puddings on sheet pan and put under broiler for 2 to 3 minutes or until sugar has caramelized. (Note: rotate sheet pan under broiler so that sugar caramelizes evenly). Garnish each pudding with 3 of the reserved berries. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 35621,"Pub Cheese Dip 2 cups (8 oz.) shredded extra sharp, yellow cheddar cheese 2 cups (8 oz.) shredded Colby Cheese 2 tablespoons cornstarch 1 cup hard cider* 1 tablespoon Dijon mustard 3 tablespoons coarsely chopped, pickled jalapeno peppers 1/8 teaspoon ground red pepper 60 Keebler? Town House? Flipsides? Original crackers Instructions:
5. In medium bowl toss together cheddar cheese, Colby cheese and cornstarch. Set aside.
6. In medium saucepan whisk together cider and mustard. Cook over medium-high heat until boiling. Slowly add the cheese mixture, a little at a time, stirring constantly until smooth. Remove from heat. Stir in jalapeno peppers and red pepper.
7. Transfer to 1-quart slow cooker or fondue pot. Keep warm over very low heat. Serve with KEEBLER TOWN HOUSE FLIPSIDES Original crackers. *Note: Hard cider, the fermented version of sweet apple cider, can be found near the beer section of your local grocery or liquor store. Entwine Pairing: Chardonnay (apple notes and rich cheese are a match made in heaven) Nutrition Information: Serving Size: 1/4 cup cheese mixture plus 4 crackers; Calories 290, Calories From Fat 180, Saturated Fat 10g, Trans Fat 0g, Total Fat 20g, Cholesterol 50mg, Sodium 590mg, Total Carbohydrates 15g, Sugars 2g, Dietary Fiber 0g, Protein 12g, Vitamin A 10%, Vitamin C 0%, Calcium 30%, Iron 2% ","[Chardonnay, Sauvignon Blanc, Riesling, Chenin Blanc]" 35622,"Garlic and Vinegar Glazed Pork Chops with Scallions 1/2 cup soy sauce 1/2 cup cider vinegar 2 tablespoons brown sugar or molasses 1 tablespoon cornstarch 3 garlic cloves, finely grated 2 scallions, chopped (white and green parts) 2 tablespoons vegetable oil 3 red, yellow or orange bell peppers, or a mix, sliced Kosher salt and freshly ground black pepper Four 3/4-inch-thick boneless pork chops, cut into 1/4-inch-thick slices 2 cups cooked white rice, for serving Instructions: Mix the soy sauce, vinegar, brown sugar, cornstarch, garlic and scallions together in a small bowl and set aside. Heat the oil in a large nonstick skillet over medium-high heat. Once hot, add the bell peppers, 1/2 teaspoon salt and a few grinds of pepper. Cook, stirring constantly, until crisp-tender, about 3 minutes. Add the pork and cook, stirring constantly, 1 minute. Add the reserved soy sauce mixture and boil until the pork is cooked through and glazed, 1 to 2 minutes. Serve with rice. Yield: 4 servings Active Time: 10 minutes Total Time: 20 minutes Ease of preparation: easy ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 35623,"Scallops with Mango and Avocado 2 cups canola oil, plus 3 tablespoons divided 10 wonton wrappers Salt, as needed 1/2 pound (U20) sea scallops, patted dry Freshly cracked black pepper, as needed 1/2 mango, small diced 1/2 avocado, small diced 2 tablespoons coconut milk 1/2 teaspoon hot sauce (recommended: Sriracha) 1/2 lime, juiced Instructions: In a medium pot, bring 2 cups canola oil to 350 degrees F. Using a 2 1/2-inch biscuit cutter, cut out the center of each wonton wrapper. Fry the wontons in small batches until they are brown and crispy, about 2 minutes. Drain on a plate lined with a paper towel and season each with a bit of salt. Heat the remaining 3 tablespoons canola oil in a large heavy-bottomed skillet over high heat. Pat the scallops dry with a paper towel and season both sides with salt and pepper, to taste. Sear the scallops in the skillet for 3 minutes per side. In a medium bowl, combine the diced mango and avocado. In another smaller bowl, whisk together the coconut milk, hot sauce, and lime juice, and adjust the seasoning with salt and black pepper, to taste. Pour half of the coconut milk mixture over the mango and avocado and gently toss to coat. To assemble, put 1 tablespoon of the mango and avocado mixture onto a fried wonton. Top with a seared scallop and finish with a drizzle of the coconut sauce. Repeat with the remaining ingredients and transfer to a serving platter. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 35624,"Prosciutto Cotto Pinwheels 2/3 cup fresh ricotta cheese, at room temperature 1/4 cup freshly grated Parmigiano-Reggiano
2 teaspoons extra-virgin olive oil
1/4 teaspoon chopped fresh rosemary
8 ounces thinly sliced prosciutto cotto
1 cup giardiniera, drained and chopped
Instructions: In a medium bowl, mix together the ricotta, Parmigiano-Reggiano, oil and rosemary with a rubber spatula. Set aside. Lay two pieces of the prosciutto cotto on the board in front of you lengthwise, overlapping by half and patching holes where needed. Spread about 2 tablespoons of the cheese mixture evenly over the ham. Sprinkle the side closest to you with 2 tablespoons chopped giardiniera and press gently into the cheese. Roll the ham into a pinwheel starting with the edge closest to you and rolling away from you. Repeat for the remaining prosciutto cotto and filling. Wrap each roll tightly in plastic wrap and store in the refrigerator for at least 4 hours to firm up. To serve, unwrap the rolls and, using a sharp knife, slice into 3/4-inch pieces. ","[Barolo, Barbaresco, Chianti Classico, Tempranillo]" 35625,"Kick'N Chicken with Mango Salsa 4 boneless, skinless chicken breasts (one pound total) 2 tablespoons of chicken seasoning ? cup Mazola? Corn Oil 3 tablespoons fresh lemon OR lime juice Mango Pepper Salsa 2 cups diced fresh mango 1 cup diced red bell pepper 3 tablespoons minced red onion 1 tablespoon fresh lemon OR lime juice 2 tablespoons minced, fresh cilantro Salt and pepper to taste Instructions:

1. Preheat grill to medium heat, or between 350 to 450°F.\n\n2. Trim excess fat from chicken, rinse and pat dry. If necessary, pound chicken to ½-inch thickness. Place chicken into a 1-gallon size resealable plastic bag. Add seasoning, oil and lemon juice to the bag. Seal bag and turn to thoroughly coat chicken.\n\n3. Grill chicken over direct high heat for 6 to 8 minutes. Turn chicken and continue to cook for 6 to 8 minutes until cooked through. Transfer to a serving plate.\n\n4. Combine salsa ingredients in a bowl; stir and season to taste with salt and pepper. (Can be made up to 8 hours ahead and refrigerated until ready to serve.)\n\n5. Top grilled chicken with mango salsa and serve immediately. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 35626,"Crunchy Tuna Burger 1 to 1 1/4 pounds fresh tuna, roughly chopped 1/4 cup finely chopped chives 2 tablespoons tamari sauce 3 garlic cloves, grated or finely chopped Freshly ground black pepper 1 cup panko bread crumbs 2 tablespoons black sesame seeds 1/4 cup vegetable, peanut, safflower or canola oil 8 dinner rolls or brioche rolls 1/2 head Bibb lettuce, about 4 to 5 leaves 1/4 cup pickled ginger 1/2 cup store-bought wasabi mustard or Asian Sweet-Hot mustard or, combine 1/2 cup yellow mustard, 2 tablespoons honey, 1 teaspoon wasabi paste in a small bowl Terra chips or other fancy root vegetable chips Instructions: Add the tuna in a food processor and pulse to grind. Put the tuna in bowl and stir in the chives, tamari, garlic, and black pepper, to taste. Add the panko crumbs and sesame seeds to a shallow dish. Form the tuna mixture into 8 small patties and roll in the bread crumbs. In a large skillet over medium-high heat, add the vegetable oil. Put the burgers in the pan and cook until lightly golden brown on the outside and pink in the middle, about 2 minutes per side. Put the burgers on the bun bottoms. Top with lettuce and pickled ginger, then slather the bun tops with wasabi mustard. Cover with the bun tops and serve with fancy root vegetable chips. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 35627,"Stuffed Zucchini Flowers 2 cups/500ml soft ricotta cheese 1 cup/250ml 35-percent cream 1 bunch fresh chives, chopped 1 bunch fresh parsley, chopped Zest of 1 lemon 1 anchovy fillet, finely chopped, optional Salt and freshly ground black pepper 8 zucchini blossoms, pistils removed, gently washed and patted dry 2 tablespoons/30ml olive oil 3 cloves garlic, minced 1 onion, chopped 12 tomatoes, blanched and peeled or 4 cups (1 liter) canned tomatoes Salt and freshly ground black pepper 1 bunch fresh basil, chopped 1 bunch fresh chives, chopped 1 bunch fresh parsley, chopped 1 1/2 cups/375ml all-purpose flour 1 teaspoon/5ml baking powder 1/2 teaspoon/2ml salt 1 cup/250ml club soda 1 cup/250ml vodka Canola or peanut oil, for frying Instructions: For the stuffing: Mix the ricotta, cream, chives, parsley, lemon zest and anchovy, if using. Season with salt and pepper. Using a piping bag, fill the blossoms with the stuffing. Keep in the refrigerator until ready to fry. For the marinara sauce: Heat the oil in a saucepan over medium heat. Saute the garlic and onions until the onions are translucent, about 5 minutes. Add the tomatoes and season with salt and pepper. Simmer for about 30 minutes. Using a hand mixer, blend until the sauce is a coarse puree. Stir in the basil, chives and parsley. For the vodka batter: Mix 1 cup/250 ml flour with the baking powder in a large bowl. Add the club soda and vodka and stir until smooth. Heat the canola oil in a deep fryer to 350 degrees F (180 degrees C). Dredge the stuffed zucchini blossoms in the remaining 1/2 cup/125ml flour, then coat with the batter. Fry until golden. Transfer to paper towels to drain. Season with salt and pepper. Serve the fried blossoms hot with the marinara sauce. Cook's Note: If you don't have zucchini blossoms, you can stuff mini bell peppers, tomatoes or mushrooms. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]

" 35628,"Cuban Pork Chops with Mojo 1 cup plus 1/4 cup orange juice, divided 1/2 cup plus 1/4 cup fresh lime juice, divided 1/4 cup white vinegar 4 (1-inch-thick) bone-in pork chops 1 tablespoon black pepper 2 tablespoons kosher salt 1 1/2 teaspoons ground cumin 1 tablespoon garlic powder 1 tablespoon onion powder 1 tablespoon dried oregano 3 tablespoons canola oil 1/4 cup chopped red onion 2 cloves garlic, chopped 1/4 cup white wine 1 cup watercress, for garnish 1 Roma tomato, chopped, for garnish 1/2 avocado, sliced, for garnish Instructions: In a gallon-sized resealable plastic bag, combine 1 cup orange juice, 1/2 cup lime juice, and vinegar. Add pork and let it sit and marinate for about 1 hour in refrigerator. In a small mixing bowl, combine all dried spices. Pat the pork chops dry with a paper towel and rub with the dry spice mixture. Heat oil in a large saute pan over high heat. Place the pork chops in the pan and sear on 1 side until brown. Flip over and turn the heat down to medium-low. Add onion and saute for 2 minutes. Then add the garlic and continue to cook until garlic begins to brown. Pour in the remaining 1/4 cup orange juice, 1/4 cup lime juice, and white wine. Simmer until the liquid is slightly reduced and begins to thicken. The chops should be cooked through. Remove the chops from pan and put on a warm plate. Continue to reduce juices in pan by half. Pour over the chops and serve immediately. Garnish with watercress, tomatoes and avocado. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Rioja]" 35629,"White Barbecue Sauce 2 cups low-fat mayonnaise 1/2 cup apple cider vinegar 1/4 cup chopped fresh parsley 2 tablespoons granulated sugar 2 tablespoons Worcestershire sauce 1 tablespoon white pepper, plus more 1 tablespoon kosher salt, plus more Instructions: Add the mayonnaise, vinegar, parsley, sugar, Worcestershire, pepper and salt in a large bowl and whisk until the sauce is combined and homogenous. Taste and season with salt and pepper. ","[Chardonnay, Sauvignon Blanc, Riesling]" 35630,"Best Bread Pudding 1 tablespoon unsalted butter 8 cups cubed challah or brioche bread (about 12 ounces; 1-inch cubes)
3 cups heavy cream 2 cups milk 1 cup sugar 1 tablespoon vanilla extract 1/2 teaspoon fine salt 1/4 teaspoon ground cinnamon 4 large eggs plus 6 yolks 1/2 cup raisins, optional Instructions: Preheat the oven to 300 degrees F. Grease an 8-inch square baking dish with the butter. Toast the bread cubes on a baking sheet until they start to dry and harden, about 20 minutes. Set aside. Raise the oven temperature to 325 degrees F. Whisk together the cream, milk, sugar, vanilla, salt, cinnamon, whole eggs and yolks in a large bowl. Add the bread to the bowl and stir until completely coated. Cover and let soak for about 30 minutes, pushing the bread down occasionally so that all the cubes are soaked. Meanwhile, pour hot water over the raisins, if using, and soak for 10 minutes. Once plumped, drain the raisins, add to the bowl of bread and gently toss. Pour the bread mixture into the prepared baking dish and bake until the custard is set and the top is golden brown, about 1 hour and 30 minutes. Let cool slightly before serving. Serve warm, at room temperature or cold.
","[Chardonnay, Riesling, Pinot Grigio, Sparkling Brut]

" 35631,"Soy-Glazed Salmon With Cucumber-Avocado Salad 1 tablespoon honey 2 1/2 teaspoons low-sodium soy sauce 1/2 teaspoon cornstarch 4 6-ounce skinless center-cut salmon fillets 1 teaspoon sesame oil Kosher salt 2 tablespoons rice vinegar (not seasoned) 1 tablespoon mayonnaise 1 medium English cucumber, quartered lengthwise and sliced 3 scallions, thinly sliced
1 avocado, halved, seeded and chopped
Jarred pickled ginger, for serving (optional) Instructions: Preheat the oven to 400 degrees F. Mix the honey, 2 teaspoons soy sauce and the cornstarch in a small microwave-safe bowl. Microwave until just simmering, 30 to 40 seconds.
Rub the fish fillets all over with 1/2 teaspoon sesame oil and season lightly with salt. Place the fish in a baking dish and bake 5 minutes. Remove from the oven and brush with the honey-soy sauce mixture. Return the fish to the oven and continue baking until just cooked through, 7 to 9 more minutes. Meanwhile, whisk the rice vinegar, mayonnaise and the remaining 1/2 teaspoon each soy sauce and sesame oil in a large bowl. Add the cucumber, scallions and 1/4 teaspoon salt and toss. Gently fold in the avocado. Serve the salmon with the salad and pickled ginger. Per serving: Calories 385; Fat 18 g (Saturated 3 g); Cholesterol 98 mg; Sodium 498 mg; Carbohydrate 16 g; Fiber 5 g; Protein 39 g
","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 35632,"Quick and Easy Coconut Bark (\Cocada) Nonstick cooking spray 5 1/2 cups sweetened shredded coconut 1/2 cup sweetened condensed milk Instructions: Preheat the oven to 350 degrees F. Spray an 8 by 8-inch glass baking dish with nonstick cooking spray. Mix the coconut and condensed milk in a bowl until combined. Press the mixture into the prepared baking dish, and bake until the coconut is evenly browned and crisp at the edges, about 20 minutes. Cool slightly, and cut into squares. Serve warm or at room temperature. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 35633,"Chicken with Tarragon and White Wine 1/4 cup vegetable oil 1 (4 1/2-pound) chicken, cut into 8 pieces Kosher salt and freshly ground black pepper Flour for dusting 1 1/2 cups (about 10 ounces) cipollini or pearl onions, trimmed and peeled 4 cloves garlic, halved Kosher salt and freshly ground black pepper 1 cup white wine, such as Riesling 3 cups low-sodium chicken broth, plus 1/3 cup 1/2 cup chopped fresh tarragon leaves, plus 2 tablespoons 2 tablespoons all-purpose flour 2 tablespoons unsalted butter Instructions: For the chicken: In a Dutch oven or large saucepan, heat the oil over high heat. Season the chicken with salt and pepper, to taste, and dust with flour. Cook the chicken, turning occasionally, until brown on all sides, about 8 minutes. Remove the chicken and set aside. For the sauce: Heat the same pan used for the chicken over medium-high heat. Add the onions and garlic and season with salt and pepper, to taste. Cook, stirring frequently, until softened, about 5 minutes. Increase the heat to high. Add the wine and scrape up the brown bits that cling to the bottom of the pan with a wooden spoon. Return the chicken pieces to the pan. Add 3 cups of chicken broth and 1/2 cup of tarragon and bring the mixture to a boil. Reduce the heat to a simmer, cover the pan and cook, turning the chicken pieces over every 10 minutes, until cooked through, about 30 minutes total for the breasts and wings and 40 minutes total for the legs and thighs. Transfer the chicken to a platter and loosely tent with foil while finishing the sauce. To finish the sauce: In a small bowl, mix together the remaining 1/3 cup chicken broth and flour. Whisk the flour mixture into the sauce until smooth. Bring the sauce to a simmer and cook, uncovered, until thickened, about 8 to 10 minutes. Stir in the butter and season with salt and pepper, to taste. Serve the sauce over the chicken and garnish with the remaining 2 tablespoons of tarragon. ","[Riesling, Pinot Grigio, Sauvignon Blanc, Gavi]" 35634,"Chicken and Bacon Florentine 1/2 cup sliced green olives 1 jar Bertolli? Tomato & Basil Sauce 1 package (10 oz.) baby spinach leaves 1 clove garlic, finely chopped 6 slices bacon, chopped 1/2 cup shredded Parmesan or Asiago cheese 4 boneless, skinless chicken breast halves (about 1 lb.) Instructions: Cook bacon in 12-inch nonstick skillet over medium-high heat, stirring occasionally, 4 minutes or until crisp. Remove bacon and reserve 2 tablespoons drippings. Combine cooked bacon with cheese; set aside. Season chicken, if desired, with salt and black pepper. Cook chicken in reserved drippings over medium-high heat, turning once, then sprinkling with bacon mixture, 6 minutes or until chicken is thoroughly cooked. Remove chicken from skillet and keep warm. Meanwhile, heat sauce and olives in small saucepan over medium-low heat. Add spinach and garlic to same skillet and cook, stirring frequently, 2 minutes or until spinach is wilted. Evenly spoon hot Sauce onto serving plates. Top with spinach, then chicken. Garnish, if desired, with additional cheese. ","[Chardonnay, Pinot Grigio, Vermentino, Rioja]" 35635,"Harvest Creamy Corn \Choup\ with Parsley 2 tablespoons extra-virgin olive oil 4 slices bacon, chopped 1 onion, chopped 4 to 5 large ears corn, scraped from cob or 1 box frozen corn 1 medium or 2 small zucchini, chopped 1 pound small potatoes, chopped 1 red bell pepper, chopped 1 bay leaf 5 to 6 sprigs fresh thyme 1 teaspoon paprika Salt and freshly ground black pepper 3 tablespoons all-purpose flour 1 quart chicken stock 1 cup heavy cream 1/2 cup chopped flat-leaf parsley, a couple of generous handfuls A few dashes hot sauce, to taste Oyster crackers or white Cheddar popcorn, to pass at table Instructions: Heat a medium soup pot over medium-high heat with extra-virgin olive oil. Add bacon to hot oil and cook until crisp at edges. Add onions and corn, zucchini and potatoes and bell pepper as you get them chopped. Also add to the soup pot the bay leaf, thyme sprigs, paprika, and salt and pepper, to taste. Cook for about 7 to 8 minutes to begin to soften the vegetables. Sprinkle flour into the pot, stir and cook 1 minute. Stir in the stock and let it come up to a bubble and thicken up a bit. Then stir in cream, parsley and hot sauce, to taste, and simmer 5 minutes. Season the soup with salt and pepper and serve with crackers or popcorn to float on top. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 35636,"S'Mores Cookies 1 1/4 cups all-purpose flour, plus more for dusting 1 1/4 cups whole wheat flour 2/3 cup wheat bran 1/3 cup wheat germ 1 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon ground cinnamon Pinch salt 1/3 cup honey 1/4 cup milk 1/2 teaspoon vanilla extract 1/2 cup (1 stick) butter, softened 1 1/4 cups lightly-packed light brown sugar 6 ounces bittersweet chocolate, finely chopped 1/3 cup heavy cream 3 tablespoons unsalted butter, softened 2 teaspoons powdered gelatin 2/3 cup sugar 1/4 cup light corn syrup 1 teaspoon vanilla extract Instructions: For the graham crackers: In a bowl, mix together the all-purpose flour, whole wheat flour, wheat bran, wheat germ, baking powder, baking soda, cinnamon and salt and set aside. In another bowl, whisk together the honey, milk and vanilla. Set aside. In the bowl of an electric mixer, cream the butter and brown sugar on medium-high speed until light and fluffy, about 4 minutes. At low speed, stir in the dry ingredients alternating with the milk mixture. Cover the dough with plastic wrap and refrigerate for about 1 hour. Preheat the oven to 350 degrees F and line two baking sheets with parchment paper. Shape the dough into a disk and sandwich between two pieces of floured parchment paper. Roll out to 1/4-inch thick. Cut out cookies using a 2-inch round cookie cutter. Gather up the scraps, roll again and cut out more cookies. Arrange the cookies about 2 inches apart on the prepared baking sheets. Bake until the edges are lightly golden brown, 10 to 12 minutes. Let them cool completely on the baking sheets. For the ganache: Put the chocolate in a bowl. In a saucepan, bring the cream to a boil. Remove from the heat and pour over the chocolate. Let melt for 1 minute without stirring. With a whisk, stir until smooth. Whisk in the butter. Cover and refrigerate until the ganache is cold but still spreadable, about 30 minutes.
For the marshmallow: Sprinkle the gelatin over 1/4 cup water in the bowl of an electric mixture and let bloom for 5 minutes. Combine the sugar, corn syrup and 1/4 cup water in a small saucepan. Bring to a simmer and cook until all of the sugar has dissolved and the mixture registers 240 degrees F on a candy thermometer. Beat the gelatin mixture on medium high and slowly drizzle in the sugar mixture and vanilla. Continue to beat until the marshmallow topping cools and forms stiff peaks, about 15 minutes. Transfer to a pastry bag or resealable plastic bag if desired. Preheat the broiler. To assemble the cookies, spread about 1 teaspoon of the ganache on each cookie. Top with a piped swirl or dollop of marshmallow. Broil until the marshmallows turn golden, rotating as needed, about 1 minute. Let cool and serve. ","[Chardonnay, Pinot Grigio, Riesling, Moscato]" 35637,"Spiked Root Beer Float Bar 1 pint chocolate ice cream 1 pint vanilla ice cream
1 cup fudge sauce
1 cup caramel sauce
4 bottles hard root beer
1/4 cup brandied cherries
Instructions: Arrange all of the ingredients so the guests can help themselves. To make the float: Spoon two scoops of the ice cream of your choice into a chilled pilsner glass. Drizzle with a tablespoon or two of fudge or caramel sauce. Pour half a bottle of root beer over the ice cream. Top with a brandied cherry if desired. Serve with a long spoon and a straw. ","[Chardonnay, Riesling, Merlot, Cabernet Sauvignon]" 35638,"Thai Chicken 1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces 2 teaspoons Thai seasoning Olive oil cooking spray 1 cup yellow onion, diced 1 teaspoon crushed garlic 1/2 (8-ounce) package fresh sliced white mushrooms 1 (16-ounce) package frozen cut green beans, thawed (recommended: Birds Eye) 1/4 cup low-sodium chicken broth chicken stock 1 (14-ounce) can lite coconut milk (recommended: A Taste of Thai) 1 lemon, zested Freshly chopped cilantro leaves, for garnish Instructions: Season chicken breast pieces with Thai seasoning; set aside. Spray a large nonstick skillet with olive oil cooking spray and heat over medium-high heat. Add seasoned chicken, onion, garlic and mushrooms. Saute until chicken is just cooked, about 8 to 10 minutes. Add the green beans, chicken stock, coconut milk and lemon zest. Bring to a boil, then reduce heat and simmer until the beans are cooked al dente, about 8 minutes, stirring occasionally. Transfer to a serving bowl and serve hot garnished with cilantro. ","[Sauvignon Blanc, Pinot Grigio, Chianti, Tempranillo]" 35639,"Barbecued Pork Ribs Salt and pepper 1 tablespoon red pepper flakes 1 slab pork ribs, 3 pounds 1 1/2 cups white vinegar Instructions: Rub the salt, pepper and pepper flakes into the ribs and place into a glass baking dish. Pour the vinegar over the ribs and cover with plastic wrap. Refrigerate overnight, rotating the ribs in the vinegar twice. Preheat oven to 375 degrees. Drain the vinegar from the baking dish and roast the ribs for 1 1/2 hours. Increase oven temperature to 400 degrees. Remove ribs from oven and brush with some barbecue sauce. Return ribs to oven and roast for another 30 minutes or until tender. Serve ribs with extra barbecue sauce. ","[Zinfandel, Syrah, Malbec, Tempranillo]" 35640,"Kale Mary 3 medium plum tomatoes 1 cup loosely packed flat-leaf parsley 2 medium stalks celery, plus 1 stalk, for garnish 3 medium kale leaves with stalks 1/2 large, juicy lemon, peel and pith removed 2 ounces pepper-infused vodka 1/4 teaspoon celery salt Freshly ground black pepper Instructions: Juice, in this order, the tomatoes and parsley (together), celery, kale and lemon, following your juicer's specific settings for each. Stir in the vodka, celery salt and a few grinds of pepper. Serve immediately over ice in a tall glass. Garnish with a celery stalk. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 35641,"Skewered Greek Salad 24 grape or small cherry tomatoes 3 ounces feta cheese, cut into 12 (1/2-inch) cubes 12 pitted kalamata olives 1/2 small red or sweet onion, cut into 12 (1/2-inch) pieces 12 (6-inch) bamboo or wood skewers, soaked for 20 to 30 minutes 2 teaspoons chopped fresh oregano leaves 2 teaspoons lemon juice 2 teaspoons red wine vinegar 2 teaspoons chopped fresh oregano leaves 2 tablespoons extra-virgin olive oil Salt and freshly ground black pepper Instructions: Skewers: Thread the skewers starting with a tomato, then a piece of feta cheese, an olive, a piece of onion and finish with another tomato. Vinaigrette: In a small bowl, mix together the lemon juice, red wine vinegar and oregano. Whisk in the olive oil until the mixture thickens. Season with salt and pepper, to taste. Arrange the skewers on a serving platter. Spoon the vinaigrette over the skewers and sprinkle with the chopped oregano. ","[Ros, Vermentino, Sauvignon Blanc, Grner Veltliner]" 35642,"Hattie B's Hot Chicken 1 whole chicken (about 3 pounds), washed, patted dry and cut into quarters Kosher salt and freshly ground black pepper 1 cup whole milk 2 large eggs 1 tablespoon Louisiana-style hot sauce 2 cups all-purpose flour Sea salt Vegetable oil, for frying 1/2 cup lard, melted and heated (or hot frying oil) 3 tablespoons cayenne pepper 1 tablespoon packed light brown sugar Sea salt and freshly ground black pepper 1/2 teaspoon paprika 1/2 teaspoon garlic powder Pickle slices, for serving Instructions: Dry-brine the chicken: In a bowl, toss the chicken pieces with 1 tablespoon kosher salt and 1 1/2 teaspoons black pepper; cover and refrigerate overnight or up to 24 hours. Make the dip and dredge: In a bowl, whisk together the milk, eggs and hot sauce. In a separate bowl, whisk together the flour and 2 teaspoons sea salt. Dredge the chicken in the flour mixture, then dip in the milk mixture, then in the flour mixture again, shaking off the excess after each step. Heat the vegetable oil in a deep-fryer to 325 degrees F. Set a wire rack on top of a rimmed baking sheet and set aside. Working in batches, lower the chicken into the fryer and fry until crisp, 15 to 17 minutes for breast quarters and 18 to 20 minutes for leg quarters. Remove the chicken and let it drain on the rack. Make the spicy coating: Carefully ladle the lard or frying oil into a medium heatproof bowl and whisk in the cayenne pepper, brown sugar, 3/4 teaspoon sea salt, 1 teaspoon black pepper, the paprika and garlic powder. Baste the spice mixture over the hot fried chicken and serve immediately; garnish with pickles. ","[Syrah, Zinfandel, Tempranillo, GSM Blend]" 35643,"Indian Rice Pudding 1/2 cup basmati rice 6 cups whole milk 1 teaspoon ground cardamom 1/2 cup sugar 1 teaspoon rosewater, or 1 teaspoon vanilla extract 3 tablespoons minced unsalted pistachios or almonds, plus extra for garnish Instructions: In a large, heavy-bottomed pot, bring the rice, milk, and cardamom to a boil over medium-high heat, stirring constantly with a heat-safe spoonula to help keep the milk from burning. Reduce the heat so that the milk is gently simmering and cook for 45 to 50 minutes, stirring often. The rice should be tender and the milk will have reduced by half, giving a porridge-like consistency. Add the sugar, rosewater or vanilla, and pistachios. Stir and turn off the heat. Serve either warm or chilled, garnished with extra pistachios. Goes well with fresh fruit too. ","[Chenin Blanc, Riesling, Gewrztraminer, Moscato]" 35644,"Creole Shrimp 1 tablespoon olive oil 1 tablespoon whole butter 1 small diced onion 1 red bell pepper cored and diced 1 green bell pepper, cored and diced 3 cloves minced garlic 2 tablespoons flour 2 tablespoons tomato paste 2 (28-ounce) cans whole tomatoes 1 teaspoon dried oregano 1 teaspoon dried thyme 2 tablespoons chopped fresh parsley 1 teaspoon cayenne pepper 1 teaspoon white pepper 1 teaspoon black pepper Hot pepper sauce and Worcestershire sauce, to taste 1 tablespoon sugar (to take the acidity off the tomatoes) Salt, to taste 2 pounds medium shrimp, peeled and deveined 1 tablespoon butter Splash white wine Chopped scallions Pinch chopped parsley Pinch cayenne Pinch paprika Sliced scallions and lemon wedges, for garnish Instructions: Get the pan hot over a medium high flame, saute all ingredients, except flour, tomato paste and tomatoes, in the olive oil and butter until they begin to wilt. Add flour and tomato paste. Season with oregano, thyme, parsley. cayenne pepper, white pepper and black pepper. Saute all that until it begins to brown. After 5 minutes when it's quite brown, add the tomatoes. Stir in hot pepper sauce and Worcestershire, to taste. Add sugar and salt. Reduce heat and let the sauce simmer for 1 1/2 to 2 hours. Shrimp: In a pan over medium heat, saute shrimp in 1 tablespoon of whole butter. While the shrimp is cooking, splash it with white wine. Then add to taste, some chopped scallions, a pinch of parsley and a bit of cayenne pepper and paprika. After the shrimp is almost ready, add it to the sauce for 3 to 4 minutes. so the Creole flavor cooks into the shrimp. Prepare the serving plates with cooked rice. Ladle the shrimp and Creole sauce into the rice beds, making sure there is lots of sauce. (Creole dishes feature \Lots of Gravy). Garnish with sliced scallions (the green parts) for color and lemon wedges. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Rioja]

" 35645,"Brick Grilled Baby Squid with Tamarind-Mint Dressing 1 1/2 pounds squid bodies, cleaned Peanut oil Salt and freshly ground white pepper 2 large bricks wrapped twice in aluminum foil Tamarind-Mint Dressing, recipe follows Chopped fresh mint 3 tablespoons tamarind paste 1/4 cup rice wine vinegar 1/4 cup freshly squeezed orange juice 3 tablespoons chopped fresh mint leaves 1 teaspoon Dijon mustard Salt and freshly ground pepper 1/2 cup peanut oil Instructions: Heat grill to high heat. Brush squid with oil on both sides and season with salt and white pepper. Place the squid on the grill close together and lay the bricks over the squid. Grill for 2 to 3 minutes on 1 side, remove bricks, turn the squid over and place the bricks back on the squid and continue grilling for 2 to 3 minutes. Remove the squid from the grill, place on a platter and immediately drizzle with the Tamarind-Mint Dressing. Garnish with chopped mint. Combine tamarind, vinegar, orange juice, mint, mustard and salt and pepper in a blender and blend until smooth. Adjust seasoning. ","[Riesling, Sauvignon Blanc, Vermentino, Albari?o]" 35646,"Strawberry-Lemonade Punch 2 cups boiling water 1/2 cup sugar 1 teaspoon peppermint flavoring 2 (10-ounce) packages frozen strawberries, thawed 5 cups cold water 2 (6-ounce) cans frozen pink lemonade concentrate, thawed Instructions: Combine the boiling water, sugar, and peppermint flavoring in a large container and stir until the sugar is dissolved. Let the sugar mixture stand for 5 minutes. Add the strawberries, stirring well. Using a big spoon, press the strawberry mixture through a large strainer into a pitcher or punch bowl until nothing is left in the strainer except for the strawberry pulp. Discard the pulp. Stir in the cold water and lemonade. Mix until well blended. ","[Chardonnay, Sauvignon Blanc, Moscato, Riesling]" 35647,"Margarita Slushes 1 lime, juiced, plus 2 lime slices, for garnish 2 scoops lemon sorbet 4 scoops lime sherbet 4 shots tequila 1/2 shot Triple Sec or other orange liqueur Instructions: Place all ingredients in blender and process on high. Pour into glasses and garnish with a round slice of lime. ","[Tequila, Orange Liqueurs]" 35648,"Pan-Fried Dumplings 2 teaspoons soy sauce 1 teaspoon hot Chinese-style mustard 1/2 teaspoon minced fresh garlic 1/2 teaspoon sesame oil 1 (14-ounce) can chow mein vegetables, rinsed and drained very well 24 square wonton wrappers 1/2 cup canola oil Toasted white sesame seeds Black sesame seeds For dipping: soy sauce, sweet and sour sauce, and hot Chinese-style mustard Instructions: Preheat oven to 350 degrees F. Blend first 4 ingredients in a food processor. Add vegetables. Using on/off turns, pulse until vegetables are just minced. Drain excess liquid from vegetable mixture. Arrange 12 wonton wrappers on work surface. Lightly brush edges of wrappers with water. Spoon 1 tablespoon vegetable mixture into center of each wrapper. Top with remaining wonton wrappers, pressing to enclose filling completely. Using ravioli cutter or sharp knife, cut edges of wontons. Heat canola oil in heavy large skillet over medium heat. Working in batches, fry dumplings until just golden, about 1 minute per side. Bake until dumplings are golden brown, about 10 minutes. Transfer dumplings to serving tray. Sprinkle with toasted sesame seeds. Serve with dipping sauce. ","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]" 35649,"Red and Green Cole Slaw 1/2 head red cabbage 1/2 head green cabbage 2 tablespoons sugar 1 lemon, juiced Pinch salt Instructions: Shred both cabbages very fine. Toss together. Add sugar, lemon juice, and salt and toss again. Refrigerate or use immediately. ","[Chardonnay, Riesling, Gewrztraminer]" 35650,"Surf N' Sunshine 1 (16-ounce) can pineapple juice 1 large handful basil leaves 3/4 cup sugar 1 cup water Instructions: Add all the ingredients to a blender. Blend until combined and smooth. At last, enjoy your Surf N' Sunshine!! ","[Moscato, Sauvignon Blanc, Pinot Grigio]" 35651,"Avocado and Cilantro Mousse Vegetable oil cooking spray 1 1/2 bunches fresh cilantro, washed and dried, leaves picked off and reserved (about 2 1/4 cups loosely packed) 1 avocado 3 green onions, white and pale green parts only, thinly sliced 1 (8-ounce) package cream cheese, at room temperature 1 teaspoon salt 1 tablespoon fresh lime juice, from about 1 lime 1 serrano cl, stemmed, seeded, deveined, and roughly chopped 1 cup cold water, divided 2 (1/4-ounce) envelopes unflavored gelatin (recommended: Knox) Crostini, for serving, recipe follows 1/2 baguette, thinly sliced 1/4 cup olive oil 1 teaspoon dried oregano Salt and freshly ground black pepper Instructions: Spray 3 (1 cup) or 6 (1/2 cup) ramekins with vegetable oil cooking spray. Place the cilantro, green onions, cream cheese, salt, lime juice, and cl in a food processor and puree until smooth. Pour 1/4 cup water in a small bowl.
Sprinkle the gelatin over the water and let it sit for a few minutes. Place the remaining 3/4 cup water in a small saucepan and bring to a boil. Pour the boiling water over the softened gelatin and whisk until the gelatin has dissolved. Add the gelatin to the mixture in the food processor, pulsing until pureed and thoroughly blended. Pour the mixture into the prepared ramekins. Cover with plastic wrap and refrigerate until firm, about 2 hours. To unmold, fill a large container with very hot water. Dip the ramekins in the water for 1 minute. Run a small, sharp knife tip around the edge of each mousse. Unmold onto a platter. Let stand at room temperature for 20 minutes before serving. Serve with Crostini. Preheat a grill pan or charcoal grill. Using a pastry brush, brush the baguette slices with olive oil. Sprinkle with oregano and season with salt and pepper. Grill until golden, 2 to 3 minutes. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 35652,"Roasted Turkey a la Tangerine 4 cups fresh tangerine juice 2 cups champagne vinegar 2 cups clover honey Finely grated zest of 2 tangerines Kosher salt and freshly ground black pepper One 17-pound whole fresh turkey, rinsed well and patted dry Olive oil, for brushing turkey Kosher salt and freshly ground black pepper Small bunch fresh flat-leaf parsley Small bunch fresh rosemary Small bunch fresh sage Small bunch fresh thyme 3 large carrots, cut into 1-inch pieces 3 large stalks celery, cut into 1-inch pieces 2 medium onions, quartered 6 to 7 cups homemade chicken stock 5 to 7 cups homemade chicken stock, warmed 2 tablespoons unsalted butter 2 tablespoons olive oil 1 carrot, peeled and coarsely chopped 1 stalk celery, coarsely chopped 1 medium Spanish onion, coarsely chopped 2 cloves garlic, chopped 1/4 cup plus 2 tablespoons flour 1 cup dry white wine 1/2 teaspoon whole black peppercorns 2 tablespoons orange liqueur, such as Grand Marnier 1 teaspoon crushed pink peppercorns Kosher salt and freshly ground black pepper Finely grated zest of 1 tangerine Instructions: For the tangerine gastrique: Combine the tangerine juice and vinegar in a medium nonreactive saucepan over high heat. Cook until reduced by half. Add the honey and continue cooking until reduced to 2 cups. Stir in the tangerine zest and salt and pepper to taste, and transfer to a bowl to cool. Reserve 1/4 cup for the gravy and use the rest for the turkey. For the turkey a la tangerine: Remove the turkey from the refrigerator 1 hour before roasting. Preheat the oven to 450 degrees F. Brush the entire turkey with oil and sprinkle liberally with salt and pepper. Sprinkle the cavity of the turkey with salt and pepper and fill with the parsley, rosemary, sage, thyme and half of the carrots, celery and onions. Put 3 cups of the chicken stock in a medium saucepan and keep warm over low heat. Place the remaining carrots, celery and onions on the bottom of a large roasting pan. Set the turkey on top of the vegetables and roast until lightly golden brown, about 45 minutes. Reduce the heat to 350 degrees F and continue roasting, basting with the warm chicken stock every 15 minutes. When the breasts register 150 degrees F on an instant-read thermometer, begin basting the turkey with some of the gastrique. Continue roasting and basting with the gastrique until the breasts register 160 degrees F, 2 1/4 to 2 1/2 hours. Remove the turkey from the oven and transfer to a baking sheet, keeping the oven at 350 degrees F. Remove the legs and transfer to a roasting pan. Tent the turkey loosely with foil and let rest 30 minutes before slicing. Strain the pan drippings into a bowl and discard the solids. Add enough stock to make 4 cups liquid. In a pot over medium-high heat, bring the liquid to a simmer. Transfer the simmering liquid to the roasting pan with the legs, cover with foil and braise in the oven until tender, about 1 hour. Remove the legs from the braising liquid and transfer to a baking sheet, reserving the braising liquid for the gravy. Switch the oven to broil. Brush the legs with some of the gastrique and place under the broiler until glazed and crispy, about 8 minutes. For the gravy: In a saucepan, combine the turkey leg braising liquid with enough warm stock to make 7 cups and keep warm over low heat. In a large saucepan over medium heat, heat the butter and oil until the oil begins to shimmer. Add the carrots, celery and onions and cook until soft, about 5 minutes. Add the garlic and cook for 30 seconds. Whisk in the flour and cook until lightly golden brown, about 5 minutes. Whisk in the wine and cook until reduced by two-thirds. Whisk in the hot stock and black peppercorns and cook until thickened. Bring to a simmer and continue cooking, stirring occasionally, until the flour taste has been cooked out and the gravy coats the back of a wooden spoon, about 8 minutes. Strain the mixture through a fine sieve into a clean saucepan, bring to a simmer and cook until slightly reduced. Add the reserved 1/4 cup tangerine gastrique, the orange liqueur and pink peppercorns and cook for an additional minute. Season with salt and pepper and stir in the tangerine zest. Serve the gravy alongside the turkey. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 35653,"Grilled Red Onion and Cucumber Salad with Yogurt-Mint Dressing 1 cup plain yogurt, drained in fine sieve about 30 minutes 1/4 cup chiffonade fresh mint 2 tablespoons fresh lemon juice 2 tablespoons tahini 1 tablespoon olive oil 1/4 teaspoon cumin 2 cloves garlic, finely chopped Kosher salt and freshly ground black pepper 2 red onions, peeled and sliced 1/2-inch thick crosswise Olive oil, for brushing Kosher salt and freshly ground black pepper 3 tablespoons finely chopped fresh oregano 3 cucumbers, peeled, halved lengthwise and sliced 1/2-inch thick 1/2 cup crumbled feta Instructions: For the yogurt-mint dressing: Whisk the yogurt, mint, lemon juice, tahini, olive oil, cumin and garlic in a medium bowl and season with salt and pepper. For the salad: Preheat the grill. Brush both sides of the onion slices with olive oil and season with salt and pepper to taste. Grill on each side for 2 to 3 minutes, just to obtain grill marks and cook slightly. Remove from the grill and coarsely chop. Add the onions, oregano and cucumber to the dressing and toss to coat. Season with salt and pepper to taste. Sprinkle with the feta. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]" 35654,"Sun-Dried Tomato and Rosemary Palmiers 1lb 2oz/500g homemade or shop-bought puff pastry All-purpose flour, for dusting 1 10oz/280g jar of sun-dried tomatoes, drained and finely chopped Few sprigs of fresh rosemary, leaves only, finely chopped 1 egg, lightly beaten Instructions: Put the puff pastry on a well-floured counter and bash it with a rolling pin. Usually, we need to be quite delicate with puff pastry, as it needs to puff up a lot, but for palmiers it needs to puff up only a little. Roll the pastry out into a rectangle about 12 by 14in (30 by 35cm) and 1/8in (3mm) thick. Spread the tomatoes over the puff pastry and sprinkle over the rosemary. With the shortest end facing you, take both long edges of the pastry and roll them toward each other to meet in the middle. Brush a little egg down the center to stick the two halves together. Carefully lift onto a large baking sheet, making sure it will fit in your refrigerator first, and put in the refrigerator for at least 30 minutes to chill and harden. Preheat the oven to 400 degrees F (200 degrees C). Remove the roll from the refrigerator and, using a very sharp knife, slice it into 1/2in (1cm) thick pieces. Lay each piece on the baking sheet and brush well with the beaten egg, then bake in the oven for 10 to 15 minutes until puffed up, crisp, and golden. Remove the palmiers from the oven and let cool on the baking sheet. To serve, pile them high on a plate. These are great little canapes for waiting guests. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]

" 35655,"Cauliflower Stir-Fry with Toasted Peanuts 1 cup jasmine rice 1 head cauliflower, cut into florets 3 tablespoons vegetable oil Kosher salt and freshly ground pepper 1/4 cup salted roasted peanuts 1 cup snow peas (about 4 ounces), trimmed 1 yellow bell pepper, roughly chopped 2 tablespoons chopped peeled fresh ginger 3 scallions (white parts sliced, green parts cut into 2-inch pieces) 1/3 cup sweet Thai chili sauce 1 1/2 teaspoons low-sodium soy sauce 1/4 cup fresh cilantro Instructions: Preheat the broiler. Cook the rice as the label directs. Meanwhile, toss the cauliflower with 2 tablespoons vegetable oil and a generous pinch each of salt and pepper; spread on a rimmed baking sheet. Broil, stirring occasionally, until lightly charred and tender, about 10 minutes. Heat the remaining 1 tablespoon vegetable oil in a large nonstick skillet over high heat. Add the peanuts and cook, stirring, until lightly toasted, about 1 minute. Remove to a small bowl with a slotted spoon and season with salt and pepper. Add the snow peas, bell pepper and ginger to the skillet. Cook, stirring occasionally, until crisp-tender, 1 to 2 minutes. Add the scallions (white and green parts) and cauliflower; toss. Add the chili sauce and soy sauce and continue to cook, stirring often, until the vegetables are glazed, about 2 minutes. Fluff the rice with a fork; top each serving with the stir-fry, toasted peanuts and cilantro. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 35656,"Roasted Chicken with Honey-Mint Dressing with Green Apple-Parsley Salad with Bacon Cooking spray 6 boneless skinless chicken breast halves (about 5 ounces each) Salt and freshly ground black pepper 1 to 2 teaspoons ground cumin 1 cup plain yogurt 2 tablespoons honey 1 tablespoon freshly chopped mint leaves 1 cup couscous, cooked according to package directions 4 strips bacon 2 to 3 Granny Smith apples, cored and diced 1/3 cup freshly chopped parsley leaves 2 tablespoons cider vinegar 1 tablespoon olive oil 1 teaspoon Dijon mustard Salt and freshly ground black pepper Instructions: For the chicken: Coat a stove-top grill pan or griddle with cooking spray and set over medium-high heat to preheat. Season both sides of chicken with salt, black pepper and cumin. Add chicken to hot pan and cook 3 to 5 minutes per side, until cooked through. In a small bowl, whisk together yogurt, honey and mint. For the salad: Cook bacon in a large skillet or in the microwave until crisp. Break into small pieces and transfer to a large bowl. Add apples and parsley and toss to combine. In a small bowl, whisk together vinegar, oil and mustard. Add mixture to apples and toss to coat. Season, to taste, with salt and black pepper. Serve 4 of the chicken breast halves with all of the dressing, couscous and salad. Reserve remaining chicken for pizza, if desired. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 35657,"Shrimp and Crab Cake with Tomatillo Relish 8 ounces shrimp (peeled, cleaned and deveined) 6 ounces Dungeness crab meat, cleaned 1 tablespoon minced onion 1 tablespoon minced celery 1 tablespoon minced red peppers 1 tablespoon minced jalapeno peppers 1 tablespoon chopped cilantro Salt and pepper 1/2 tablespoon chopped parsley 1 tablespoon flour for dredging (optional) 2 tablespoons olive oil for frying 1/2 cup water 8 ounces tomatillo, husks removed, chopped 2 jalapeno peppers, seeds removed 2 tablespoons onions, minced 2 garlic cloves, minced 1 cup chopped cilantro Instructions: Chop the shrimp in a food processor, until smooth consistency. Combine the mixture in a bowl with the crabmeat and minced vegetables and season to taste with salt and pepper. Divide the mixture into 8 portions and shape into patties. Dredge the patties in flour and pan-fry them in olive oil until golden brown, approximately 2 minutes on each side. Bring 1/2 cup of water to a boil. To the boiling water add half of the tomatillos, jalapenos, onions, garlic and cilantro, cook at a low heat for 5 minutes. Let cool. Puree in a blender with the other half of the vegetables along with the lime juice and olive oil. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 35658,"Bacon Jam 1 tablespoon olive oil 1 large shallot, minced
1/4 cup packed brown sugar 1 tablespoon honey
1 teaspoon crushed red pepper flakes
2 pounds sliced bacon, cooked and crumbled 2 cups beer, such as Heist Brewery Hive Five Instructions: Start with a large saute pan over medium heat. Add the olive oil and shallots, and cook until the shallots are slightly translucent and give off a nice fragrance, about 3 minutes. Add the brown sugar, honey and crushed red pepper; stir until well mixed. Now add the crumbled bacon, and stir. Turn the heat down to low, add the beer, and bring to a simmer. Cook, stirring occasionally, until the liquid has reduced by half and you have a shimmery, glossy mixture, about 2 hours. ","[Chardonnay, Pinot Grigio, Riesling, Sparkling wine]" 35659,"Oreo Mint Chip Ice Cream Cake 3 1/2 cups heavy whipping cream 12 ounces semisweet chocolate bars, finely chopped
2 teaspoons light corn syrup
Pinch kosher salt
1 teaspoon pure vanilla extract
1/2 cup confectioners\u2019 sugar
One 19.1-ounce package chocolate sandwich cookies, such as Oreos (44 to 48 cookies)
2 quarts (4 pints) green mint chocolate chip ice cream, softened
Instructions: Set a medium bowl over a larger bowl full of ice and water, so that the ice water surrounds it. Place a second large bowl in the refrigerator. Bring 1 1/2 cups of the cream just to a simmer in a small saucepan over medium-low heat. Place the chocolate, corn syrup and salt in a heatproof medium bowl and pour the hot cream over top. Let sit 1 minute to slightly melt the chocolate. Stir the chocolate and cream together with a rubber spatula, using small circular motions starting at the center of the bowl until emulsified and smooth. Transfer the mixture to the medium bowl set inside the ice bath and refrigerate for 15 minutes, stirring halfway, until thickened and cooled. Makes about 2 3/4 cups.
Remove the empty chilled large bowl from the refrigerator. Add the remaining 2 cups of heavy whipping cream, vanilla and confectioners\u2019 sugar and whip on high with a handheld electric mixer until medium-stiff peaks form, 5 to 7 minutes. Set aside.
Place the chocolate sandwich cookies in a zip-top bag and use a rolling pin or the bottom of a heavy-bottomed skillet to crush into bite-size pieces.
Evenly spread half of the softened ice cream on the bottom of a 9-by-13-inch baking dish. Spread 2 heaping cups of the crushed cookies over the ice cream followed by half of the chocolate sauce and 1 heaping cup of the whipped cream.
Repeat the layers with the remaining ice cream, 2 heaping cups of the crushed cookies and the remaining chocolate sauce. Spread the remaining whipped cream over top and sprinkle with the remaining 1 1/2 cups crushed cookies. Wrap the baking dish in plastic wrap and freeze until firm, 4 hours to overnight. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 35660,"Palak Paneer 6 cups whole milk 1 cup plain 2 percent Greek yogurt 1/4 cup fresh lemon juice Kosher salt 1/4 cup all-purpose flour Vegetable oil, for frying Kosher salt 2 pounds baby spinach 1 2-inch piece ginger, peeled and roughly chopped 4 cloves garlic 1/2 jalapeno pepper (seeded for less heat) 2 teaspoons ground coriander 1 teaspoon ground cumin 1/4 teaspoon turmeric 3/4 cup plain 2 percent Greek yogurt 4 tablespoons unsalted butter 2 tablespoons vegetable oil 1 medium onion, finely chopped Instructions: Make the cheese: Line a colander with a double layer of damp cheesecloth; put in the sink. Bring the milk to a simmer in a wide nonreactive pot over medium heat, stirring occasionally with a wooden spoon. Remove from the heat and stir in the yogurt, lemon juice and 2 teaspoons salt. Continue to stir gently until large curds form and separate from the whey, 1 to 2 minutes. Strain through the cheesecloth-lined colander, discarding the whey. Gather the ends of the cheesecloth and twist to squeeze out any excess whey (run the sides of the bundle under cool water if it's too hot to handle). Tie the ends of the cheesecloth around a wooden spoon handle and lay the spoon over the colander, letting the bundle dangle; let drain, 10 minutes.
Untie the bundle and twist the cheesecloth again, squeezing out any more whey. Lay the bundle on its side on a plate. Top with another plate and weigh it down with a large can. Refrigerate until a firm cake forms, about 1 hour; unwrap and refrigerate in an airtight container until ready to use, or up to 2 days.
Fry the cheese: Cut the cheese into 3/4-inch cubes. Toss in the flour until well coated, shaking off any excess. Heat about 1/2 inch vegetable oil in a medium skillet over medium-high heat until shimmering. Carefully add the cheese and fry, turning occasionally, until golden brown, 2 to 4 minutes. Remove with a slotted spoon and drain on paper towels. Season lightly with salt and set aside.
Make the spinach: Bring a large pot of generously salted water to a boil. Working in batches, cook the spinach until just tender, about 30 seconds. Remove with a slotted spoon and transfer to a bowl of salted ice water. Drain and squeeze dry, then chop and set aside.
Pulse the ginger, garlic, jalapeno, coriander, cumin, turmeric and 1/2 teaspoon salt in a food processor until finely chopped. Whisk the yogurt, 1/4 cup water and 1 teaspoon salt in a small bowl.
Heat 2 tablespoons butter and the vegetable oil in a wide pot over medium-high heat. Add the onion and cook, stirring, until deep golden brown, about 10 minutes. Add the ginger mixture and cook, stirring, until toasted, about 5 minutes (add a splash of water if the mixture is sticking). Reduce the heat to medium low; add 1/2 cup water and scrape up any browned bits, then add the cooked spinach and stir until heated through, about 4 minutes. Stir in the yogurt mixture and simmer gently until slightly thickened, about 5 minutes. Add the fried cheese and the remaining 2 tablespoons butter and cook, stirring, until heated through, about 1 minute. Season with salt. Photograph by Anna Williams ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 35661,"Buttermilk, Sausage and Bacon Pancakes 2 cups all-purpose flour 3 tablespoons sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3 cups buttermilk
5 tablespoons unsalted butter, melted, plus more for the griddle
2 large eggs, lightly beaten
2 cooked breakfast sausage links, crumbled
1 cup maple syrup
1 tablespoon bourbon
10 slices cooked bacon, chopped into pieces
1 cup chopped pecans
Instructions: Preheat a griddle to 375 degrees F. In a large bowl, combine the flour, sugar, baking powder, baking soda and salt. Add the buttermilk, butter and eggs and whisk until the lumps in the batter begin to disappear; don't overmix the batter though--a few lumps are fine. Let stand for 2 to 3 minutes. Fold the sausage crumbles into the batter. Grease the griddle with butter, wiping off any excess. Using a ladle, pour about 1/2 cup of pancake batter onto the griddle. Cook until bubbles appear at the top of the pancake, about 3 minutes. Carefully flip using a spatula. Continue to cook for about 2 more minutes. Transfer to a platter. Repeat this process with the remaining batter, adding more butter to the griddle as needed. In a small bowl, whisk together the maple syrup and bourbon. Serve the pancakes in a stack and top with the bacon, pecans and a drizzle of bourbon maple syrup. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 35662,"Blueberry Peach Custard Crumble 3 cups peaches, peeled, pitted and sliced thinly 1 cup blueberries 1/2 cup sugar 2 tablespoons flour 1 lemon, zested 4 eggs 1 1/2 cups heavy cream 1/2 teaspoon salt 3/4 cup flour 1/4 cup brown sugar 1/4 cup chopped walnuts 1/2 cup melted butter Instructions: Preheat the oven to 350 degrees. In a large bowl, mix together the peaches and the blueberries and pour into a baking dish. In a separate mixing bowl, mix together the sugar, flour and lemon zest. Whisk in the eggs and the heavy cream. Whisk in the salt. Pour the mixture over the peaches and blueberries. In another bowl, mix together the flour, brown sugar and walnuts. Mix in the melted butter. Sprinkle this mixture over the top of the baking dish. Place in the oven and bake for 25 to 30 minutes, or until the center is set, but still jiggles a little. Remove from the oven and cool. When fully cooled, place in the refrigerator for 4 hours.; ","[Chardonnay, Riesling, Moscato, Sparkling wine]" 35663,"Ginger Coleslaw 1/2 red cabbage, shredded 2 whole green cabbages, shredded 2 carrots, shredded 2 red onions, thinly sliced 2 cups mayonnaise 3/4 cup red vinegar 1/2 cup sugar Salt and pepper Instructions: Soak red cabbage in cold water to remove blue dye. Toss all ingredients together and let stand, refrigerated for 1 to 2 hours before serving. ","[Chardonnay, Riesling, Gewrztraminer]" 35664,"Goat Cheese and Herb Stuffed Radicchio Leaves 1 cup olive oil 3 cloves garlic, minced 1/4 cup chopped fresh flat-leaf parsley 1/4 cup chopped fresh basil leaves 1 teaspoon dried thyme 3 scallions, finely chopped 1/2 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 11 ounces goat cheese, frozen for 15 minutes and sliced into 12 (1/2-inch) pieces 12 radicchio leaves, cleaned Instructions: Special Equipment: a deep-fry thermometer In a small saucepan, heat the olive oil over medium heat until a deep-fry thermometer registers 300 degrees F. Remove from heat and allow to cool for 5 minutes. Combine the garlic, parsley, basil, thyme, and scallions in a small, heat-resistant glass bowl. Carefully pour the warm oil over the herb mixture, Add the salt and pepper. Mix well. Spoon a thin layer of the herb mixture on the bottom of an 8 by 8-inch square glass baking dish. Arrange the goat cheese slices in a single layer on top. Spoon the remaining herb mixture evenly over the top of the goat cheese. Cover the baking dish with plastic wrap and refrigerate for at least 4 hours or overnight. To serve: Place the radicchio leaves on a serving platter, carefully place a slice of marinated goat cheese in each leaf. Drizzle with additional herb mixture and serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 35665,"Tequila Tipsy Wings 1 cup lemon juice 1 cup tequila
1/2 cup brown sugar
5 tablespoons garlic powder
5 tablespoons onion powder
3 tablespoons smoked paprika
4 bunches fresh cilantro, minced Sea salt 5 pounds chicken wings, separated into flats and drums
Oil, for oiling the grill grates 1 pound blue cheese crumbles 1 cup sour cream
1/2 cup mayonnaise
1/4 cup tequila
6 tablespoons sugar
4 tablespoons chopped fresh dill
3 tablespoons garlic powder
3 tablespoons onion powder
Salt 5 chipotle peppers in adobo, with their juice 1/2 cup agave syrup
Instructions: For the wings: In the jar of a blender, combine the lemon juice, tequila, brown sugar, garlic powder, onion powder, paprika, cilantro and 4 tablespoons salt. Blend together. Place the chicken wings in a large bowl and pour the marinade over, turning to coat well. Let sit in the fridge for 25 minutes or up to overnight. For the blue cheese dressing: Mix together the blue cheese, sour cream, mayonnaise, tequila, sugar, dill, garlic powder, onion powder and 2 tablespoons salt. Cover and refrigerate. For the chipotle tequila sauce: In a blender, blend the chipotles (with their juice) and agave until smooth. Prepare a grill for medium heat; lightly oil the grates. Grill the wings, turning occasionally, until cooked through, 30 to 40 minutes. Brush all over with the chipotle glaze and cook 5 minutes more. Serve with additional chipotle sauce on the side.
","[Rioja, Tempranillo, Garnacha, Pinot Noir]

" 35666,"Piccata Mustard 1 1/2 cups Dijon mustard 1/2 cup (1 stick) unsalted butter, softened
1/4 cup finely minced fresh parsley
2 tablespoons minced capers
1 tablespoon minced shallots Zest of 3 lemons plus juice of 2 lemons Freshly cracked black pepper
Instructions: Pulse together the mustard with the softened butter in a food processor. Scrape the mixture into a medium bowl, add the parsley, capers, shallots, lemon zest and juice and some black pepper and fold together to incorporate. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 35667,"Green Goddess Dressing 1/2 cup mayonnaise 1/2 cup sour cream 1/4 cup finely chopped fresh parsley 1/4 cup finely chopped chives 2 tablespoons fresh lemon juice 1 tablespoon finely chopped fresh basil 1 teaspoon anchovy paste (optional) 1/2 teaspoon kosher salt 1/4 teaspoon freshly ground pepper Mixed greens or lettuce, for serving Instructions: Whisk together all the ingredients or puree them until smooth in a food processor. Serve the dressing over mixed greens and lettuce. Store unused dressing refrigerated in an airtight container. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 35668,"Honey Mustard Vinaigrette 1 clove garlic, peeled and sliced in half 1 cup olive oil 1 tablespoons Dijon mustard 1 tablespoons honey 3 tablespoons white wine vinegar Salt Pepper Instructions: Rub the sides of a bowl with garlic, then discard. In bowl whisk together mustard, honey and vinegar. While whisking, slowly add olive oil. Season with salt and pepper. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio]" 35669,"Chicken Fajitas with Summer Squash 6 cloves garlic, smashed 3/4 cup torn fresh cilantro 1 teaspoon fresh thyme leaves 3 jalapeno peppers (green or red); 2 roughly chopped, 1 thinly sliced 1/3 cup plus 1 tablespoon extra-virgin olive oil, plus more for the grill 1/4 cup honey Juice of 2 limes, plus wedges for serving Kosher salt and freshly ground pepper 1 1/2 pounds skinless, boneless chicken breasts 2 zucchini and/or yellow squash, sliced 1 bunch scallions, chopped 1 tomato, chopped 8 to 12 flour tortillas Instructions: Puree the garlic, 1/2 cup cilantro, the thyme, the chopped jalapenos, 1/3 cup olive oil, the honey, lime juice and 1 teaspoon each salt and pepper in a food processor until smooth. Put the chicken in a large resealable plastic bag. Add the marinade; seal the bag and toss to coat. Refrigerate 30 minutes to 2 hours. Meanwhile, heat the remaining 1 tablespoon olive oil in a large skillet over medium heat. Working in batches, add the zucchini and cook, stirring occasionally, until tender and lightly browned, about 3 minutes; season with salt. Transfer to a plate. Add the scallions to the skillet and cook, stirring, until charred, about 2 minutes. Remove from the heat. Add the tomato, the sliced jalapeno and the remaining 1/4 cup cilantro; return the zucchini to the skillet, season with salt and toss. Cover to keep warm. Preheat a grill to medium high and brush the grates with olive oil. Remove the chicken from the marinade and grill until cooked through, 5 to 6 minutes per side. Transfer to a cutting board; let rest 5 minutes. Warm the tortillas as the label directs. Slice the chicken and season with salt. Serve on the tortillas with the zucchini mixture. Serve with lime wedges. ","[Syrah, Tempranillo, Garnacha, Barbera]" 35670,"Jalapeno Popper Tortilla Pizzas 1 teaspoon vegetable oil 10 slices bacon 4 burrito-size flour tortillas 1 cup pizza sauce 3 cups shredded mozzarella cheese (about 12 ounces) 1/2 cup pickled jalapeno slices, plus 2 teaspoons brine 2 ounces cream cheese Kosher salt and freshly ground pepper Instructions: Preheat the oven to 500?. Set a wire rack on each of 2 rimmed baking sheets. Heat the vegetable oil and bacon in a large nonstick skillet over medium-high heat. Cook, turning occasionally, until crisp, 8 to 10 minutes. Transfer the bacon to paper towels to drain, then chop. Pour the drippings into a small bowl and wipe out the skillet. Return the skillet to medium-high heat. Lightly brush 1 tortilla with the reserved bacon drippings. Add to the skillet and cook until lightly browned on the bottom, about 2 minutes. Flip and cook, rotating the tortilla and gently pressing it with a spatula, until crisp, about 3 minutes. Transfer to one of the racks, crisp-side down. Repeat with the remaining tortillas and bacon drippings, reducing the heat if the tortillas are browning too quickly. Spread the pizza sauce on the tortillas, then sprinkle with the mozzarella, chopped bacon and pickled jalapenos. Working in batches, bake the pizzas, 1 baking sheet at a time, until the cheese is melted and bubbling, about 8 minutes.
Microwave the cream cheese in a small microwave-safe bowl until runny, about 30 seconds. Stir in the jalapeno brine and season with salt and pepper. Drizzle on the pizzas. Cut into wedges. ","[Chardonnay, Sauvignon Blanc, Vermentino, Tempranillo]" 35671,"Green Vegetable Salad 8 ounces green cabbage, cored and cut into shreds 1/4 pound haricots verts, blanched 8 spinach leaves, stemmed and cut into shreds 2 kirby cucumbers, seeded and cut into strips 2 inches long and 1/4 inch wide 1/3 cup olive oil 2 tablespoons tarragon or white wine vinegar Dijon mustard to taste 2 scallions, thinly sliced Salt and freshly ground black pepper Instructions: Combine the cabbage, green beans, spinach and cucumber. Make a dressing of the oil, vinegar, mustard to taste and scallions. Season to taste with salt and pepper and combine with the vegetables. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 35672,"Baked Mac 'N Cheese with Caramelized Onions and Duck Sausage 1 pound or 500 g rotini pasta 1 tablespoon extra-virgin olive oil 4 red onions, sliced 1/4-inch thick Pinch sea salt 1 cup cured duck sausage, diced 1 cup milk 1 cup half-and-half Freshly ground black pepper 1 cup brie cheese, rind removed 1 cup grated 5-year old Cheddar cheese 1/2 cup grated Friulano or Fontina cheese 1 bay leaf 1/4 cup panko (Japanese) bread crumbs 1 tablespoon melted butter Pinch sea salt and freshly ground black pepper Instructions: Parboil the rotini pasta in boiling salted water for 8 minutes, and strain. Heat the olive oil in a pan over medium heat, add the sliced onions and a pinch of sea salt to the pan and saute for 8 minutes. Reduce the heat to medium-low and saute for another 35 minutes, or until caramelized. Render the sausage in a dry pan over medium heat for 10 minutes, until crispy bits form. Add milk, half-and- half, caramelized onions, sea salt, and ground pepper and bring to a boil. The second the mixture starts to boil, reduce the heat to medium-low, add the Cheddar cheese, Friulano cheese, and bay leaf and stir until the cheese is melted, about 5 minutes. In a bowl, mix the cooked rotini pasta with the cheese sauce and transfer into a baking dish. Top with the panko bread crumbs, drizzle with melted butter and broil for a few minutes, or until the panko is golden brown and the edges crisp up. ","[Barolo, Barbaresco, Dolcetto, Valpolicella]

" 35673,"Chocolate-Dusted Scallops with Vanilla Butter Sauce 1 tablespoon vegetable oil 1 large sweet potato, peeled and sliced into gaufrettes 1/4 cup unsweetened cocoa 1 tablespoon dried fennel seeds, toasted and ground 3/4 teaspoon ground cloves 1 tablespoon ground cinnamon 2 teaspoons fine salt 1/2 teaspoon cayenne 1 pound sea scallops, patted dry Vegetable oil, for frying 2 tablespoons sugar 2 tablespoons white wine vinegar 1/4 cup dry white wine 1 vanilla bean, split and seeds scraped 2 teaspoons grated orange zest 1/2 cup heavy cream 1 stick cold unsalted butter, cut into pieces 1 medium orange, segmented Instructions: Heat frying oil in a deep fryer to 375 degrees F. In batches, add sweet potatoes to oil and fry until crispy, about 1 minute. Drain on a paper towel-lined plate. In a shallow dish, combine the cocoa, fennel, cloves, cinnamon, salt, and cayenne. Lightly dredge 1 side of the scallops in the spice mixture, shaking to remove the excess. In a large skillet, heat the 1 tablespoon of oil over medium-high heat. Add the scallops in batches as necessary and cook until just cooked through and golden brown, 2 to 3 minutes per side, depending upon thickness. Remove from the heat and cover to keep warm. In a medium skillet, melt the sugar over medium heat. When it starts to caramelize, add the vinegar, wine, vanilla bean and seeds, zest and stir to combine. Bring to a simmer and cook until reduced by half, about 2 minutes. Add the cream and cook until thickened and reduced by half, 2 to 3 minutes. Lower the heat and whisk in the butter several pieces at a time, adding additional pieces just as the previous ones are almost incorporated. Remove from the heat and remove the vanilla bean. Stir in the orange segments and adjust the seasoning, to taste. Spoon the sauce onto 4 plates and top with the scallops. Serve immediately with the sweet potato gaufrettes. ","[Pinot Noir, Riesling, Gewrztraminer, Barbera]

" 35674,"Chocolate Raspberry Marquess Chocolate butter sheet cake, recipe follows Raspberry simple syrup, recipe follows 1 pint fresh raspberries plus 1 pint fresh raspberries for optional garnish 10 ounces very bittersweet (70 per cent cocoa liquor) chocolate, chopped in 1-inch pieces 7 ounces (14 tablespoons) plus 2 ounces (4 tablespoons) unsalted butter, cut into pieces 1/2 cup heavy cream 6 eggs 3/4 cup sugar 1/4-cup fine quality raspberry flavored liqueur, such as Chambord 5 ounces unsalted butter, softened 4 ounces bittersweet chocolate, melted 7 eggs separated 1/8 teaspoon cream of tartar 1 cup less 2 tablespoons (7 ounces) sugar 1 cup and 2 tablespoons (4 ounces) sifted cake flour 1/4 cup sugar 1/3 cup water 2 tablespoons raspberry sauce, recipe follows 1 teaspoon fine quality raspberry-flavored liqueur, optional 2 cups raspberries (fresh or frozen) 1/4 cup sugar 2 teaspoons fresh-squeezed lemon juice 1 tablespoon raspberry-flavored liqueur Instructions: Place 12 (2 3/4-inch round, 1 1/2-inch tall) steel individual cake rings on a parchment lined sheet pan. (Alternatively, you can use 1 large 9-inch round, 2 1/2-inch tall metal dessert ring.) Cut 12 circles from the chocolate butter sheet cake and put 1 in the bottom of each metal ring. Using a pastry brush, moisten each cake with Raspberry Simple Syrup. Arrange 3 or 4 fresh raspberries inside the rings on top of the cake circles. Melt the chocolate and 7 ounces of the butter in the top of a double boiler, over gently boiling water; upper pan should not touch water. Remove from the double boiler but keep the mixture warm and liquid. Whip the cream until it comes to soft peaks that hold their shape. Refrigerate until needed. Whisk the remaining 2 ounces of butter with the eggs, sugar, and raspberry liqueur in a medium bowl. Place over gently boiling water; the bowl should not touch water. Cook, whisking constantly, for 5 to 10 minutes, until the mixture reaches 160 degrees F on a thermometer. Immediately remove from the heat and with an electric mixer, whip at high speed for about 5 minutes, until cool to touch. Whisk the egg mixture into the melted chocolate and butter. Fold in the whipped cream, mixing until no streaks of white remain. Using a pastry bag or a large spoon, fill the prepared metal rings with the chocolate mousse, covering the raspberries. With a flat knife, smooth the mousse to make it level with tops of the rings. Cover and refrigerate at least 8 hours, until firm. To remove from mold, warm the sides of the rings by wrapping briefly with a hot towel, or use propane torch to heat sides so they release. Wrap a chocolate band around each torte, if desired. You can also decorate by arranging fresh raspberries, chocolate truffles, chocolate shards, or chocolate leaves on top. Preheat oven to 325 degrees F. Brush the sides of a 12 by16-inch sheet pan with melted butter, and dust lightly with flour, or spray with cooking spray. Line the bottom with a rectangle of parchment or waxed paper. Cream the butter in a bowl, using an electric mixer until it is very light and aerated. Add the egg yolks, a few at a time, stopping to scrape the bowl in between additions. Add the melted chocolate, scraping the bowl again, beating until the chocolate is incorporated. Whip the egg whites and cream of tartar in a clean bowl, using an electric mixer. When they are frothy, gradually add the sugar, whipping until soft peaks form. Fold the whites into the yolk mixture. Sift the flour onto the batter and gently fold it in. Spread evenly into the prepared pan. Bake 10 to 15 minutes, until the cake is just set and a light crust has formed on the top. Cool. Heat the sugar and water in a small saucepan, gently swirling the pan until the sugar dissolves. Cook just until the syrup is clear: do not boil. Stir in raspberry sauce and the liqueur, if using. In a blender or a food processor, puree the raspberries with the sugar, lemon juice and liqueur. Strain through a fine sieve to remove the seeds. Refrigerate. ","[Pinot Noir, Barolo, Tempranillo, GSM Blend]" 35675,"Granny Lawson's Lunch Dish 1 2/3 cups all-purpose flour, preferably Italian 00 Scant 1/4 cup solid vegetable shortening 6 tablespoons cold, unsalted butter Approximately 4 tablespoons chilled, lightly salted water 1 egg beaten with pinch of salt, for brushing 2 to 3 tomatoes (about 12 ounces) or same amount of drained, chopped, canned ones 2 small onions 2 eggs, hard-boiled 4 ounces pitted black olives 2 tablespoons olive oil, not extra-virgin 9 ounces organic ground beef Fat pinch allspice Salt and freshly ground black pepper Instructions: Measure the flour into a dish that will fit into the freezer (it doesn't need to have a lid) and cut the shortening and butter into small - approximately 1/2-inch dice and toss them in the flour. Put in the freezer for 10 minutes. I tend to make pastry in my stand mixer, but a processor's fine too. In whatever contraption - fitted with the flat paddle in the one, with the double-bladed knife in the other - mix until you have a mixture that resembles coarse uncooked oatmeal. Now, dribble in the chilled salted water, slowly, with the motor still running, until the dough looks as if it's about to cohere, but stopped short of its actually clumping totally. Turn out of the processor (though you could still do this in the bowl of the mixer) and squidge together with your hands until all the pastry forms a cohesive ball. Dribble in a little more water if you feel it needs it. Divide into 2 pieces of equal size and form it into fat disks. Cover with plastic wrap and leave in the refrigerator for 20 minutes. And this can be done a good day or 2 in advance if it helps. Preheat the oven to 400 degrees F. Put the tomatoes in a bowl, cover with boiling water from the kettle and leave for 5 minutes. Drain, run under the cold tap, then peel, seed and chop roughly (or use canned tomatoes, chopped and drained). Peel and chop the onions, hard-boiled eggs and olives, too. In a large frying pan over medium heat, warm the oil. Cook the chopped onions until softened and beginning to color, turning the flame down to low if they look as if they're sticking. Turn the heat back to medium and add the chopped tomatoes and cook, stirring for a minute or so before adding the beef. Stir well, breaking up the clumps of meat with your wooden spoon as you go, then when the meat's browned, stir in the chopped eggs and olives and season with the allspice and salt and pepper. Cook over gentle heat for about 20 minutes, stirring occasionally. Get a baking sheet out, and flour a surface and rolling pin. Remove the pastry from the refrigerator and roll out 1 of the disks until you have a thin, but not exaggeratedly so, rough square that will fit on the baking sheet, then place it on the baking sheet. Now roll out the second disk and leave it there while you cover the layer on the baking sheet with the ground beef mixture, leaving a margin of about 1-inch all around. With a bit of cold water and your fingers, dampen this edge. Place the second square of pastry on top and press the edges together to seal. Now, roll these edges back on themselves once or twice, then get a fork and press it, the tines curved side down, against this rolled border. Prong the top of the pastry to make air holes and then beat the egg with a generous sprinkling of salt and brush the top and edges of the pie with it to glaze. Put it into the preheated oven for 20 minutes, by which time the pastry will be golden and cooked. Slice it into fat oblongs and eat warm with a vegetable or salad, or cold, wrapped in a napkin and without ceremony or cutlery. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 35676,"Cheese and Bread Platter Fig leaves Bunch of green grapes Wedge of English Cheddar Wedge of Tremblay or Brie Wedge of Danish Blue Cheese Fig jam Crisp crackers, of an interesting shape and texture Dried apricots Irish Guinness Brown Bread, sliced (see below for the link) Instructions: Line a large round platter with fig leaves. Place the bunch of grapes in the center of the platter and arrange the wedges of Cheddar, Tremblay, and Danish Blue Cheese around the grapes. Pour the fig jam into a ramekin and add a small spoon for serving. Arrange the ramekin and crackers between two of the cheeses. Pile dried apricots together between two of the cheeses. Place the slices of Brown Bread between the remaining cheeses and fill in any gaps on the platter with additional apricots. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 35677,"Seared Filet Mignon 6 slices Filet Mignon, each about 1/2 pound and cut about 1 1/2 inches thick Salt and pepper 1/3 cup (6 tablespoons) butter 1 1/2 tablespoons olive oil Instructions: Season the Filet Mignons with salt and pepper. Combine the butter and oil in a large saute pan over high heat. When the pan is hot and foam has subsided, add the beef. Sear for three minutes per side for rare. Transfer to a warm platter. ","[Cabernet Sauvignon, Merlot, Malbec, Syrah]" 35678,"Walnut Cake with American Frosting 6 tablespoons butter, softened 4 1/2 ounces icing sugar (confectioners'), sifted 1/2 teaspoon vanilla extract American frosting, recipe follows Edible rose petals, to decorate 8 walnut halves, to decorate 2 egg whites 15 ounces caster (superfine) or granulated sugar 3 1/2 ounces water Instructions: Melted butter, for brushing pans
7 ounces all-purpose flour Pinch salt 1 generous teaspoon baking powder 7 tablespoons butter, softened 8 ounces caster sugar (superfine) 1 teaspoon vanilla extract 2 eggs, separated 3 1/2 ounces shelled walnuts, roughly chopped 3 1/2 ounces milk Preheat the oven to 350 degrees F. Brush 2 (8-inch) or 3 (7-inch) cake pans or sandwich pans with melted butter, and dust with flour. Line the base of each pan with parchment or greaseproof paper.
In a bowl, sift the flour with the salt, and baking powder.
In a large bowl, or in an electric food mixer, cream the butter until soft. Add the sugar, and vanilla extract, and beat until the mixture is light and fluffy. Beat in the egg yolks, and then stir in the chopped walnuts. Fold in a quarter of the flour and milk into the mixture, alternating each, until they are incorporated.
In a separate bowl, whisk the egg whites until they are stiff.
Stir a quarter of the egg whites into the cake mixture, and then gently fold in the rest. Divide the batter between the tins, making a slight hollow in the center of each so that the cake rises evenly rather than forming a peak.
Bake in the oven until firm to the touch or until a skewer inserted into the center of each cake comes out clean, about 16 to 20 minutes. Remove the cakes from the oven and allow to sit for 5 minutes, before turning out onto a wire rack to cool. To make the buttercream filling: Cream the butter until very soft, and then beat in the confectioners' sugar, and the vanilla extract. When the cakes are cool, spread the buttercream filling on one layer, and top with the second layer, sandwiching the layers together.
Make the American frosting as described below. Spread the American frosting quickly over the cake with a palette knife, regularly dipping the knife into a jug of boiling water to help spread the icing. It sets very quickly at this stage, so speed is essential. Scatter with rose petals, if using, or arrange the walnut halves around the top of the cake, and allow the icing to set until it feels dry on the surface. To make the American Frosting: Ensure your cake is ready before you start, as this icing begins to set very quickly. Bring to the boil a saucepan of water large enough to hold a heatproof bowl. Place the egg whites in the bowl and whisk with a hand-held electric beater until very stiff.
In a separate saucepan over a medium-high heat, dissolve the sugar in the water and boil for 5 to 10 minutes until the liquid is thick and syrupy and has reached the 'thread' stage - when the last few drops that fall from a metal spoon dipped into the syrup come off in one long, quite thick and syrupy thread.
Pour the boiling syrup over the stiffly beaten egg whites, whisking all the time with the hand-held beater. Place the bowl in the saucepan of simmering water. Continue to whisk over the water for 10 to 15 minutes until the icing is snow white, very thick and meringue-like.
Spread quickly over the cake with a palette knife, regularly dipping the knife into a jug of boiling water. The icing sets very quickly at this stage, so speed is essential. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 35679,"Keto Sheet Pan Chicken and Loaded Cauliflower 4 skin-on, bone-in chicken thighs (about 5 ounces each) 2 tablespoons olive oil 4 sprigs thyme Kosher salt and freshly ground black pepper 1/4 teaspoon paprika 1 small head cauliflower (about 1 pound) 4 tablespoons unsalted butter, melted and cooled 2 slices no sugar, uncured bacon 4 slices sharp Cheddar 1/4 cup sour cream 2 teaspoons finely chopped chives Instructions: Preheat the oven to 450 degrees F. Line a rimmed baking sheet with parchment paper. Place the chicken thighs, olive oil, thyme, 1/2 teaspoon salt, 1/4 teaspoon freshly ground black pepper and paprika in a medium bowl and toss to coat evenly. Set aside to marinate for 30 minutes. If necessary, remove the outer leaves from the head of cauliflower, then cut it into quarters, leaving the inner stem intact so that the florets do not separate. Put the chicken thighs skin-side up on one side of the baking sheet, spacing them evenly. Drizzle any leftover marinade over the chicken. Put the cauliflower on the other side of the baking sheet, with one cut-side down. Brush each cauliflower piece with melted butter and sprinkle evenly with 1/2 teaspoon salt. Put the bacon on the edge of the baking sheet and bake until browned and crisp, 15 to 17 minutes. Remove the bacon to a paper towel-lined plate. Return the baking sheet to the oven until the chicken is cooked through and an instant-read thermometer registers 165 degrees F when inserted into the thickest part not touching the bone, 25 to 30 minutes more. The cauliflower should be lightly browned and cooked through. When the bacon is cool enough to handle, roughly chop it. Before removing the baking sheet from the oven, carefully lay a slice of Cheddar on each cauliflower piece and return to the oven until melted, about 1 minute. For serving, top each cauliflower with 1 tablespoon sour cream and a sprinkle of the bacon and chives.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Gavi]" 35680,"Almond Wild Rice 1 cup pineapple juice 1 cup low sodium chicken broth 1/3 cup orange juice 1 tablespoon butter 1 (6-ounce) box long grain and wild rice mix, with seasoning packet 1/4 cup slivered almonds, toasted Instructions: In a saucepan, bring pineapple juice, broth, orange juice and butter to a boil. Stir in rice and seasoning packet. Bring to a boil. Cover tightly and reduce heat to medium-low to low. Simmer until all liquid is absorbed, about 25 minutes. Fluff rice with a fork, stir in almonds and serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio]" 35681,"Fresh Duck Liver Bruschetta 1 large loaf bread, either a round country boule or baguette style 1/2 cup extra-virgin olive oil 2 garlic cloves, peeled 2 pounds fresh duck livers, cleaned of any green bile (fresh chicken livers may be substituted) 3 tablespoons finely diced shallots 4 tablespoons sugar 1/2 cup balsamic vinegar 1/4 cup chopped parsley leaves Salt and pepper Instructions: Begin by preheating an oven to 350 degrees F. Slice the bread into 1/4-inch thick slices, cutting the boule in half first. Lightly brush each piece of bread with olive oil, on both sides, before placing onto a cookie sheet and toasting lightly in the oven. Toast both sides evenly, turning halfway through. Remove from the oven and rub each piece of toast or bruschetta with the garlic, to flavor the bread. Place the bruschetti near the oven to keep warm while you make the livers. Heat the remaining olive oil in a large skillet over medium heat. Add the cleaned livers to the pan and sear over high heat. Try not to shake the pan too much, but rather allow the livers to caramelize and brown before turning to cook the second side. Cook the livers in batches if necessary, as overcrowding the skillet will result in steamed, and not seared, livers. As the liver is turned on the other side to brown, add the shallots and cook for 2 minutes, being careful not to burn the shallots. Season with salt and pepper, tasting as you go. Add the sugar to the pan and coat the livers evenly, before adding the vinegar carefully, to avoid splattering of the caramelized sugar. Turn the heat down slightly so that the vinegar will reduce to a glossy glaze. Serve the livers immediately on the toasted bruschetti. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 35682,"Shrimp Dean Martinis 1 1/2 pounds super-size jumbo shrimp -- precooked or, peeled and deveined, tail on 2 ribs celery, finely chopped 2 rounded spoonfuls prepared horseradish 1/2 lemon, juiced 1 teaspoon hot sauce 1/2 cup chili sauce 1/2 cup ketchup 1/2 cup vegetable juice (recommended: V8) Salt and black pepper 1 lemon, wedged Instructions: If you bought raw shrimp, steam shrimp until pink, about 5 minutes, then cold shock under running water. Place in freezer until ready to serve. Mix celery, horseradish, lemon juice, hot sauce, chili sauce, ketchup and vegetable juice together and season with salt and pepper. Pour sauce into 4 martini glasses and surround rim with chilled shrimp. Serve lemon wedges alongside glasses on cocktail forks. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 35683,"Oyster and Caramelized Onion Pan Roast with Winter Green Salad and Green Apple Vinaigrette 2 tablespoons olive oil 1 tablespoon unsalted butter 3 Spanish onions, thinly sliced 1 tablespoon sugar 3 cloves garlic, finely diced 2 Yukon gold potatoes, skin on, and cut into 1/2 inch dice 6 cups clam broth 20 oysters, shucked 1/4 cup creme fraiche Salt and freshly ground pepper 2 tablespoons finely chopped fresh tarragon Winter Green Salad and Green Apple Vinaigrette, recipe follows 1 small head escarole, torn into bite-sized pieces 2 Belgian endive, leaves separated 2 celery stalks, cut on the diagonal into thin slices 1 Granny Smith apple, halved cored and thinly sliced Shaved Parmigiano Reggiano, for garnish 2 tablespoons cider vinegar 2 tablespoons white wine vinegar 1/2 shallot, finely diced 1/2 cup olive oil Salt and freshly ground pepper Instructions: Heat olive oil and butter in a medium saucepan over medium heat. Add the onions and sugar, and cook until the onions are golden brown and caramelized. Add the garlic and cook for 2 minutes. While the onions are cooking, place the potatoes in a medium saucepan filled with cold salted water. Bring to a boil and cook until the potatoes are just cooked through. Drain the potatoes and set aside. Add the clam broth to the onions and bring to a simmer. Add the oysters and the potatoes and simmer just until the oysters have cooked through, about 2 to 3 minutes. Whisk in the creme fraiche and season with salt and pepper. Remove from the heat and stir in the tarragon. Serve with Winter Green Salad and Green Apple Vinaigrette. Combine greens, celery, apples, and cheese in a large bowl. Whisk together both vinegars and the shallot. Slowly whisk in the oil, and season with salt and pepper. Toss the salad ingredients with some of the vinaigrette. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Gris]

" 35684,"Upside-Down Tomato Tart 2 tablespoons bacon drippings 4 cups heirloom cherry tomatoes 1/2 large sweet onion, sliced into thin half-moons 1/2 teaspoon lemon pepper seasoning 1/4 teaspoon red pepper flakes Kosher salt and freshly ground pepper Cooking spray Juice of 1/2 lemon 1/2 cup grated asiago cheese 1 9-inch-square piece frozen puff pastry (half of a 17-ounce package), thawed Chopped fresh basil, for topping Instructions: Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper. Microwave the bacon drippings for 8 to 10 seconds to melt, if necessary. Combine the tomatoes, onion, bacon drippings, lemon pepper, red pepper flakes, 1/2 teaspoon salt and 1/4 teaspoon pepper in a large bowl. Spread on the prepared baking sheet and roast until slightly softened, about 10 minutes. Let cool. Reduce the oven temperature to 375 degrees F. Coat the bottom and side of an 8- or 9-inch cast-iron skillet with cooking spray. Toss the tomato mixture with the lemon juice and asiago; spread evenly in the skillet. Place the puff pastry on top; trim the overhanging pastry with kitchen shears. Transfer the skillet to the oven and bake until the pastry is dark golden, about 50 minutes. Let cool about 5 minutes, then place a large plate or platter on top of the skillet and invert the tart. Sprinkle with basil and let cool, about 5 more minutes. Cut into wedges. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 35685,"Mint Julep Lamb Chops 1 tablespoon canola oil 2 racks of lamb 2 tablespoons finely chopped fresh rosemary leaves Kosher salt and freshly ground black pepper ? cup Maker's Mark? Bourbon ? cup mint jelly 2 tablespoons white wine vinegar 2 tablespoons fresh mint leaves, torn Instructions:

1. Rub the oil all over the lamb on a shallow roasting pan. Sprinkle with the rosemary and season generously with salt and pepper. Pat the seasonings on to adhere. Let sit while the oven heats. 2. Preheat the oven to 475F. 3. Roast the lamb for 15 minutes. Reduce the oven temperature to 375F and continue roasting the lamb until an instant-read thermometer inserted into the rack, away from the bone, registers 135F for medium-rare, about 13 minutes. Transfer the lamb to a carving board, cover loosely with aluminum foil and let rest for 5 minutes. 4. Meanwhile, in a small saucepan, bring the bourbon to a boil. Boil until reduced by half, then add the jelly and vinegar. Adjust the heat to maintain a simmer and simmer, stirring occasionally, until the vinegar burns off and the jelly is melted. 5. Cut the lamb into chops. Sprinkle the mint leaves on top and serve with the bourbon mint sauce. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 35686,"Hanoi Crisp Parcels with Vermicelli Salad: Bun Nem Ran 1 1/2 ounces/ 40 g dried wood ear mushrooms 1 1/2 ounces/ 40 g bean thread vermicelli 1 jicama, peeled and julienned 7 ounces/ 200 g minced pork 7 ounces/ 200 g crabmeat (from fish monger) 1/2 onion, finely diced 1 tablespoon sugar Sea salt and ground white pepper
   1 tablespoon fish sauce 20 (8-inch/ 20 cm diameter) dried round rice paper wrappers 1 egg white, lightly beaten Vegetable oil, for deep-frying 1 large handful perilla leaves 1 large handful fresh mint leaves 1 large handful fresh Vietnamese mint 17 1/2 ounces/ 500 g cooked rice vermicelli 3 tablespoons fried red shallots 3 tablespoons roasted peanuts 1 cup/ 250 ml nuoc cham Instructions: Put the mushrooms in a bowl, cover with water and soak for 20 minutes, then drain and thinly slice.
   Soak the bean thread vermicelli in water for 20 minutes, then drain and cut into 1 1/2-inch/4 cm lengths.
   Place the sliced jicama in a muslin cloth and squeeze out its juice, then discard.
   In a large mixing bowl, combine the mushrooms, vermicelli, jicama, pork, crabmeat, onion, sugar, 2 teaspoons sea salt, 2 teaspoons white pepper, and fish sauce.
   Knead the mixture in the bowl for 10 minutes, or until your arms get tired.
   Working with one rice paper at a time, submerge the rice paper in a large pan of warm water, then transfer it to a chopping board or work surface.
   Take 1 1/2 heaping tablespoons of the mixture and place it on the bottom edge of the rice paper. Fold the 2 adjacent sides, one on top of the other, into the center.
   Roll the apex to form a nice firm roll, and secure with a dab of beaten egg white. Repeat until you have filled all the rice papers.
   Pour the oil into a wok and heat to 350 degrees F/ 180 degrees C, or until a cube of bread dropped into the oil browns in 15 seconds.
   Fry the parcels in 3 batches for 6 minutes, or until lightly browned and crisp.
   Evenly distribute the rice vermicelli noodles among 4 to 6 bowls, top with sliced herbs, then cut the parcels into the bowls.
   Pour 2 tablespoons nuoc cham into each bowl and garnish with fried shallots and peanuts. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 35687,"Sauted Shrimp with Carrot Butter and Carrot Top Chimichurri Twelve 16/20 shell-on shrimp Cajun seasoning, for sprinkling 4 tablespoons unsalted butter, cut into tablespoon slabs 2 tablespoons neutral cooking oil 1 onion, large dice 1 celery stalk, large dice 1 carrot, large dice 1 serrano pepper, trimmed and sliced large 2 tablespoons tomato paste 3 sprigs fresh Thai basil 2 cups white wine 1 stick unsalted butter Kosher salt and freshly ground black pepper 6 carrots, sliced 1/4-inch thick 2 sticks unsalted butter 1 tablespoon kosher salt 2 tablespoons chopped carrot tops 2 tablespoons chopped fresh parsley 1 tablespoon finely diced (brunoise) carrot 1/4 cup red wine vinegar 1/4 cup high-quality extra-virgin olive oil Kosher salt Instructions: Preheat a pizza oven or regular oven to 500 degrees F. For the shrimp: Clean the shrimp, reserving the shells, and cut in half lengthwise. Evenly sprinkle the Cajun seasoning and butter slabs in the bottom of a medium cast-iron pan. Add the prepped shrimp and transfer to the oven to cook, stirring halfway through, about 4 minutes. For the sauce: Add the oil, reserved shrimp shells, onions, celery, carrot, serrano pepper, tomato paste and basil to a medium saucepan over medium heat. Once the tomato paste is incorporated, add the wine and reduce by half. Strain into another saucepan over medium-low heat and stir in the butter. Taste and adjust the seasoning. For the carrot butter: Add the carrots, butter and salt to a saucepan and allow to slowly simmer until the carrots are soft, about 15 minutes. Pour into a blender and blend until smooth. Set aside. For the chimichurri: Add the carrot tops, parsley, brunoise carrot, vinegar and oil to a small bowl. Season with salt and stir to fully combine. Refrigerate 30 minutes. Assemble: Place the carrot butter pure at the bottom of a plate, then place the shrimp sauce around the carrot pure. Top the shrimp with the chimichurri. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 35688,"Crab Cakes with Grilled Corn Relish 2 eggs, whisked 2 teaspoons seafood seasoning 1 1/2 cups mayonnaise 1 1/2 cups panko breadcrumbs 2 teaspoons hot sauce Salt and freshly ground black pepper 3 pounds lump crab 2 ears fresh corn, husked (peeled, and silky threads removed) 2 Roma tomatoes 1/2 sweet onion 2 tablespoons minced fresh parsley 2 cloves garlic, finely chopped 1 1/2 teaspoons seafood seasoning 2 teaspoons red wine vinegar 3 tablespoons mayonnaise 2 1/2 cups all-purpose flour 1 to 2 sticks unsalted butter, for cooking Instructions: For the crab cakes: In a mixing bowl, mix all the ingredients except the crab until thoroughly mixed. Gently stir in the crab, being careful not to break up lumps. Place in the refrigerator to chill while you prepare the corn relish. For the corn relish: Preheat a grill pan over medium-high heat. Grill the corn on all sides. Kernels should be mostly browned and lightly charred. Next, cut the tomatoes and onion into small dice, and then toss them in a bowl with the parsley, garlic, seafood seasoning, and vinegar. Then, cut the kernels from the cobs, being careful not to include any cob or silk. Add to the bowl and stir. Finish with the mayo, stirring well. (Add more mayo to the mix if too loose. Relish should be thick and easy to spoon onto the crab cakes.) Next, portion the crab mixture into bite-sized cakes. Pour the flour onto a plate. Place the cakes in the flour and toss to coat lightly. You do not want a thick layer of flour. Heat a large saute pan over medium heat. Add 3 tablespoons butter. When the butter is melted, add the crab cakes and cook until golden brown on both sides, 4 to 5 minutes per side. Transfer the cakes to a paper towel to drain. Season with salt. Cook the rest of the cakes in batches, adding more butter as needed. You can wipe out the pan between batches if there are overcooked bits. Top each cake with corn relish and serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 35689,"Square Deviled Eggs Cooking spray 12 large eggs 1/3 cup mayonnaise 1 tablespoon white vinegar 2 teaspoons yellow mustard Kosher salt and freshly ground black pepper Paprika and sliced chives, for garnish, optional Instructions: Preheat the oven to 350 degrees F. Coat an 8-inch square baking dish with cooking spray. Separate the egg whites and yolks into 2 small bowls; set aside the yolks. Whisk the whites until just foamy, transfer them to the prepared baking dish, cover the dish with foil and bake until the whites have fully set, about 20 minutes. Let cool completely in the baking dish. While the whites are baking, beat the yolks until smooth. Lightly coat a medium nonstick skillet with cooking spray. Add the yolks, and scramble over medium low until fully cooked and slightly dry, 4 to 5 minutes. Transfer the yolks to a food processor. Add the mayonnaise, vinegar, mustard, 1/4 teaspoon salt and a few grinds of pepper, and pulse until smooth and creamy. Transfer the yolk mixture to a pastry bag fitted with a small round tip. Turn the egg whites out of the baking dish onto a cutting board. Cut into even 1-inch squares. Pipe swirly dollops of the egg yolk onto each square. Sprinkle each with paprika and chives if using. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 35690,"Ferndale Granola 4 1/2 cups old-fashioned oats, not quick 1 cup slivered almonds 1/2 cup golden raisins 2 tablespoons dark unsulphered molasses 1/2 cup maple syrup, good quality 1/2 cup canola oil 3 teaspoons finely minced rosemary leaves 2 teaspoons ground cinnamon 1/2 teaspoon freshly grated nutmeg 1 cup dried cranberries Nonstick cooking spray Instructions: Preheat oven to 350 degrees F. In a large bowl, combine all ingredients, except cranberries, stirring well to combine. Lightly grease a sheet pan with nonstick spray, or use parchment paper. Spread mixture evenly on sheet pan and place in oven. Bake for 20 minutes, stirring every 7 minutes. Let cool on rack and add dried cranberries. When completely cool, store in airtight container for up to 1 week. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 35691,"Chilled Lobster Salad 1 ounce fresh squeezed orange juice 1 ounce fresh squeezed lemon juice 2 ounces canned pineapple juice 2 ounces 10 percent blended olive oil, plus 2 ounces Salt and freshly ground black pepper Sugar 1 medium beet 2 ounces water 4 ounces micro-greens 1 1/2 pounds cooked and chilled lobster meat 1/4 cup chopped chives 16 orange segments Instructions: Preheat the oven to 350 degrees F. Combine orange juice, lemon juice, and pineapple juice, in a blender. With the blender running, slowly add 2 ounces of the olive oil to emulsify. Add pepper, salt, and sugar, to taste. Set aside. Roast 1 whole beet with the skin on, until tender, about 1 hour. Remove the beet from the oven and let cool. Peel the skin off the beet and trim the ends. Cut the beet into quarters and puree in a blender with the remaining 2 ounces of olive oil and 2 ounces of water. Season with salt and pepper, to taste. Put beet oil in a squirt bottle and set aside. Toss micro-greens in some of the citrus vinaigrette and place in the center of a plate. Toss chopped lobster meat and some of the chopped chives in remaining citrus vinaigrette and season with salt and pepper. Place 3 ounces of the lobster meat mixture in front of the micro greens. A ramekin or circular mold may be used to form the salad. Drizzle roasted beet oil on either side of the salad. Place orange segments and remaining chives on top of the lobster meat. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 35692,"Tomato, Cucumber, and Red Pepper Relish 1 red pepper, seeded and finely diced 1 English cucumber, seeded and finely diced 2 large tomatoes, seeded and finely diced 2 tablespoons olive oil 2 tablespoons balsamic vinegar 1 teaspoon dried oregano Salt Freshly ground black pepper Instructions: In a large bowl toss together the red pepper, cucumber, and tomato. Add the oil, vinegar, oregano, salt and pepper, and toss to combine. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 35693,"Pumpkin Coconut Custard 3 large eggs, at room temperature 1 cup coconut cream One 15-ounce can pure pumpkin puree 1/2 cup coconut sugar 1 1/2 teaspoons pumpkin pie spice, plus more for sprinkling 1/2 teaspoon salt Coconut whipped cream, optional, for topping Instructions: Preheat the oven to 325 degrees F. Put water on to boil for a water bath. In a large bowl, whisk together eggs, coconut cream, pumpkin puree, coconut sugar, pumpkin pie spice and salt. Divide the mixture among six 6-ounce Pyrex cups or custard cups and place them in a 9-by-13-inch baking pan. Carefully pour boiling water into the baking pan to come half way up the sides of cups. Bake, uncovered, until the custards are just set, about 40 minutes.
Remove the custards from the water bath and let cool slightly, then refrigerate for at least 3 hours or overnight. To serve, top each custard with a dollop of whipped cream, if using. ","[Chardonnay, Riesling, Gewrztraminer, Moscato]" 35694,"Crispy Snapper with Indonesian Spiced Salt and Garlic Fried Noodles: Mie Goreng 2 tablespoons Kosher salt 1 teaspoon Szechwan peppercorns, ground 2 tablespoons ground Indonesian black peppercorns Water 1 cup self-rising flour 1/2 teaspoon baking powder 1 1/2 pounds red snapper, boneless fillets, cut into 2-inch pieces Peanut oil, for frying 1/2 pound Chinese long beans, cut into 2 inch lengths Garlic Fried Noodles, recipe follows Basil sprigs, for garnish 12 cloves garlic, sliced 2 cups garlic chives or scallions 1/2 cup sambal tomat 3 eggs, beaten 1 pound fresh egg noodles, blanched 2 Thai bird chiles, minced 1/2 cup tomatoes, cut into 1/4-inch dice 1 pound water spinach or baby spinach, cleaned 1/2 cup opal basil, 1/8 inch ribbon, plus a few sprigs, for garnish Salt and black pepper Lime wedges, for garnish Instructions: Heat a saute pan to very hot and add the salt. Reduce the heat and saute for 3 to 5 minutes. Turn heat off and add the peppercorns. Mix and let stand. To make the batter, slowly add cold water to the flour and baking powder to achieve a batter with the consistency of runny pancake batter. Add the snapper to the batter and coat well. In a wok on high heat, fill with 2 to 3-inches of oil and heat. Add the snapper and deep fry for about 5 minutes, or until fully cooked. Set aside on paper towels. Season with the Indonesian spiced salt. In the same hot oil, quickly flash fry the long beans until brown and crispy. On a large oval platter, place a large mound of the noodles in the center and top with the snapper and long beans. Garnish with basil sprigs. In the same wok the snapper and long beans were cooked in, drain the oil leaving 2 tablespoons. On high heat, stir-fry the garlic until lightly brown, about 2 minutes. Add the chives and sambal tomat. Add the eggs and stir quickly for 20 to 30 seconds. Add the noodles, chiles, tomatoes, water spinach, and basil and cook until the spinach wilts. Season with salt and pepper and check for flavor. Serve with lime wedges and opal basil. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Tempranillo]" 35695,"Chocolate Sour Cream Marble Cake 4 ounces butter 1 cup sugar 2 egg yolks 1 1/4 cups all purpose flour 2 teaspoons baking powder 1/2 cup sour cream 2 tablespoons half and half 2 egg whites 1/4 cup sugar 1/4 cup cocoa powder 1/4 cup coffee 1 pinch baking soda Instructions: Preheat oven to 350 degrees. Cream butter and sugar until fluffy. Add yolks, incorporating well. Sift together flour and baking powder. On low speed add flour to butter mixture alternating with sour cream and half and half. In a clean bowl, whip whites until stiff. Gradually add sugar and whip until glossy. Fold into batter. In separate bowl stir together cocoa, coffee and baking soda. Take off 1/3 of the batter and stir in cocoa mixture. Drop spoonfuls of each colored batter into 6 nonstick mini bundt cake pans. Bake at 350 for 35 to 40 minutes or until firm to the touch. Let cool in pan then turn out. Serve with warm chocolate sauce and banana-walnut ice cream ","[Bordeaux Blend, Cabernet Sauvignon, Malbec, Zinfandel]" 35696,"Tri-Bean Salad with Vinaigrette 1 tablespoon Dijon mustard 3 tablespoons white wine vinegar 1/4 cup olive oil Salt & pepper Cayenne 3 scallions, sliced 1 red bell pepper, chopped 1 green bell pepper, chopped 1 red onion, finely chopped 1 can small red kidney beans, drained and rinsed 1 can northern white beans, drained and rinsed 1 can black beans, drained and rinsed 3 tablespoons parsley, chopped 3 tablespoons cilantro, chopped In a large bowl whisk together Instructions: In a large bowl whisk together mustard and vinegar. Whisk in olive oil. Stir in salt, pepper, and cayenne. Add scallions, peppers, onion, beans and parsley and cilantro and mix well. Refrigerate for 30 minutes and serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 35697,"Hickory House Smoked Chicken Wings 18 lollipop-cut chicken wings 1/2 cup Hickory House Dry Rub, recipe follows 1 cup Blue Cheese Dressing, recipe follows 2 tablespoons dehydrated brown sugar 2 tablespoons paprika 2 teaspoons ground cumin 2 teaspoons dehydrated garlic 1 teaspoon citric acid 1 teaspoon ground celery seed 1 teaspoon dried dill 1 teaspoon dry mustard 1 teaspoon ground black pepper 1 teaspoon red cl flakes 1 teaspoon cayenne pepper 1 teaspoon ground white pepper 1 cup mayonnaise 3/4 cup sour cream 1/2 cup buttermilk 2 tablespoons minced garlic 1 1/2 teaspoons kosher salt 1/4 teaspoon ground white pepper 3/4 cup blue cheese Instructions: Preheat a smoker for cooking with hickory wood at 240 degrees F. Wash and pat dry the wings. Dry-rub the wings with the Hickory House Dry Rub. Place the wings evenly on a smoker rack. Smoke in the smoker until they are golden brown, about 45 minutes. Arrange on a platter and serve with the Blue Cheese Dressing. Combine the brown sugar, paprika, cumin, dehydrated garlic, citric acid, celery seed, dill, mustard, black pepper, cl flakes, cayenne and white pepper in a bowl. Combine the mayonnaise, sour cream, buttermilk, garlic, salt and white pepper in a bowl and stir to mix well. Fold in the blue cheese. ","[Chardonnay, Zinfandel, Syrah, Tempranillo]" 35698,"Shortbread with Salt 1/2 pound (2 sticks) cold unsalted butter, cut into tablespoon-size pieces 1/2 cup superfine sugar 1 teaspoon freshly grated lemon zest 1/2 teaspoon fleur de sel, plus a pinch for sprinkling 2 cups all-purpose flour Instructions: In a heavy-duty stand mixer with a paddle attachment, cream the butter and sugar, about 30 seconds. Mix in the lemon zest, 1/2 teaspoon salt, and 1 cup flour until combined. Add the remaining flour and mix on low speed just until the dough begins to come together. Move the dough onto a lightly floured surface and pull the dough together into a ball with your hands. Cover with plastic wrap; refrigerate for 1 hour. Preheat the oven to 250 degrees F. Remove the dough from the refrigerator and unwrap it. Roll the dough into an 8 by 8-inch square, about 1/3-inch thick. Cut the dough into 16 (2-inch) squares and sprinkle them with salt. Line a baking sheet with parchment paper and evenly space the little squares on the paper. Bake until light golden brown on the edges, 50 to 60 minutes. Allow to cool on the baking sheet. Serve at room temperature. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 35699,"Grilled Shrimp Scampi in a Foil Packet 2 pounds thawed frozen peeled and deveined large shrimp, tails removed 6 tablespoons unsalted butter, cut into cubes 2 tablespoons dry white wine 4 cloves garlic, chopped Zest and juice of 1/2 lemon 1/2 teaspoon red pepper flakes Kosher salt and freshly ground black pepper 1/2 cup fresh parsley leaves, chopped Pasta, rice or grilled bread, for serving Instructions: Prepare a grill for high heat. Layer two 18-inch-long pieces of foil on top of each other. Put the shrimp, butter, wine, garlic and lemon zest and juice in the center of the foil. Sprinkle with the red pepper flakes, 3/4 teaspoon salt and a few grinds of black pepper. Bring the long sides of the foil together in the middle and fold them over each other to seal. Fold each of the short sides up, making sure the packet is completely sealed.
Place on the grill and cook until the shrimp are fully cooked and the sauce is bubbling, about 9 minutes. Stir in the parsley and serve over pasta, rice or grilled bread. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 35700,"Chicken-and-Dumpling Soup 1 tablespoon unsalted butter 4 cloves garlic, minced 2 carrots, diced 1 bulb celery root, peeled and finely diced 1 turnip, peeled and finely diced 1 rutabaga, peeled and finely diced 1 onion, finely diced 1 bulb fennel, finely diced Kosher salt 4 cups white wine 1 tablespoon fennel seeds, toasted 4 sprigs fresh thyme 2 bay leaves 1 2 1/2-pound organic chicken 1 cup milk 1/2 cup chicken fat (sold fresh or frozen in tubs at gourmet stores) 2 tablespoons chopped fresh tarragon 1/2 teaspoon ground nutmeg Freshly ground pepper 11/4 cups all-purpose flour 3 large eggs 1 tablespoon chopped fresh parsley Instructions: Melt the butter in a 6-quart pot over medium heat. Add the garlic, carrots, celery root, turnip, rutabaga, onion, diced fennel and a large pinch of salt; cook until the vegetables are tender, about 5 minutes. Add the wine, 6 cups water, fennel seeds, thyme and bay leaves; bring to a simmer. Add the chicken and simmer for 2 hours. Remove the chicken and let cool. Pick off the meat in shreds; set aside. About 15 minutes before the chicken has finished simmering, prepare the dumplings: Combine the milk, chicken fat, 1 tablespoon tarragon, the nutmeg and 1/2 teaspoon each salt and pepper in a medium saucepan; bring to a simmer over medium heat. Remove from heat; add the flour and stir vigorously with a wooden spoon until the liquid is absorbed. Whisk in the eggs, one at a time, to make a thick dough. Bring the soup to a boil. Form the dough into eight dumplings (an ice cream scoop is perfect for this); drop into the soup. Cover and cook until the dumplings float to the surface, about 10 minutes. Add the chicken meat, parsley and the remaining 1 tablespoon tarragon to the soup; stir carefully and divide among warm bowls. Photographed by: Yunhee Kim ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 35701,"Seafood Salad 1 pot water 1/2 onion, chopped 2 carrots 4 stalks of celery, chopped 4 ounces garlic, chopped 1/2 orange, zested 4 bay leaves 20 whole white peppercorns Pinch coriander seeds Pinch fennel seeds 2 stems fresh thyme 2 stems fresh basil Salt Dry white wine White wine vinegar 2 pounds octopus Olive oil Garlic cloves Thyme leaves 1 pound medium or large shrimp, peeled and deveined 2 pounds squid 1 1/2 pounds whole lobster 10 ounces white beans, cooked or high quality canned 5 Kalamata olives, chopped 2 plum tomatoes, peeled and chopped 5 basil leaves, chopped 1/2 lemon, juiced Salt and pepper High quality extra virgin olive oil Instructions: For the court bouillon, bring water to a boil. Add onion, carrots, celery, garlic, orange zest, bay leaves, whole white pepper, coriander seeds, fennel seeds, thyme and basil, and simmer for 20 minutes. Salt heavily and add generous amounts of dry white wine and white wine vinegar to taste. Simmer for an additional 20 minutes and strain. (Can be made ahead of time and refrigerated.) To prepare seafood salad, cut off the heads of the octopus and boil the octopus in salt water for 15 minutes to remove impurities. Strain and place in the pot of court bouillon and simmer until tender, about 1 1/2 hours. Remove from the spot and peel off the skin and trim ends. (The octopus is much easier to peel when it is hot). Cut the legs into small pieces on the bias and reserve in olive oil with some crushed garlic cloves and thyme. Cook shrimp in the court bouillon (approximately 1 minute, depending on size). Remove the shrimp and cool. For the squid, wash very well and cut it into thin tubes. In a separate pot of boiling salted water, add the squid tubes. It is important to use a very large ratio of water to squid because when the squid is added to the pot, the heat is turned off to let the squid slowly cook until it is done. Be careful not to overcook the squid because it will become rubbery. Once cooked, shock the squid in ice water to stop the cooking process. Remove from the water and dry the squid. Cook lobster in a separate pot of boiling salted water for approximately 8 minutes. Once cooked through, remove the lobster meat from the shell, and cut into pieces. To assemble the dish, preheat oven to 350 degrees. In a large pan, add all of the seafood ingredients, white beans, olives, tomatoes, lemon juice, lemon, salt and pepper to taste, and extra virgin olive oil. Heat in the oven until warmed through, about 10 minutes. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]

" 35702,"Cajun Macaroni Salad 1 small red onion, finely chopped Kosher salt 8 ounces elbow macaroni 1/4 cup milk 1/2 cup mayonnaise 1/4 cup sour cream 2 tablespoons Creole mustard 1/2 cup chopped pickled okra or pickled green beans, plus 1/4 cup brine 1 teaspoon sugar 1 to 2 teaspoons hot sauce 2 bell peppers (1 red, 1 yellow), chopped 2 stalks celery, chopped, plus 1/2 cup chopped leaves 1/4 cup chopped fresh parsley Instructions: Soak the red onion in a bowl of ice water for 15 minutes; drain and pat dry. Meanwhile, bring a large pot of salted water to a boil. Add the macaroni and cook as the label directs. Drain, transfer to a bowl and toss with 3 tablespoons milk. Let cool. Whisk the mayonnaise, sour cream, mustard, pickle brine, sugar, hot sauce, remaining 1 tablespoon milk and 1/2 teaspoon salt in a large bowl. Add the macaroni, red onion, bell peppers, celery, celery leaves and parsley; toss to coat. Cover and refrigerate at least 2 hours. Stir again before serving; season with salt. ","[Chenin Blanc, Zinfandel, Tempranillo, Garnacha]" 35703,"Lemongrass-Ginger Julep 2 sprigs fresh mint, plus more for garnish Ice 1 1/2 ounces Kentucky bourbon 3/4 ounces Lemongrass-Ginger Simple Syrup, recipe follows Cold club soda Lime 6 stalks lemongrass 2 cups sugar One 1-inch slice fresh ginger Instructions: Add the mint and ice to a cocktail shaker and muddle. Add the bourbon and the Lemongrass-Ginger Simple Syrup and shake vigorously to combine. Serve on the rocks in a Collins glass. Top with club soda, a squeeze of lime juice and garnish with a sprig of mint. Trim the lemongrass stalks so you have the bases only. Bash with the back of a knife (or a meat mallet) so the oils and aroma release more easily.
Combine the lemongrass, sugar, 2 cups cold water and ginger together in a medium saucepan and set over medium heat. Simmer until the sugar dissolves. Reduce the heat and allow to sit so the lemongrass and ginger steeps in the syrup. Once the syrup is fragrant, 30 to 40 minutes, strain and use.
","[Bourbon, Ginger Ale, Sparkling Water]" 35704,"Sour Cream and Onion-Onion Rings Neutral oil, for frying 1/2 cup store-bought dried sour cream and onion dip mix 4 teaspoons onion powder 1 teaspoon garlic powder 1 1/4 cups (150 grams) all-purpose flour 1/2 cup (60 grams) cornstarch 1 teaspoon kosher salt 1 teaspoon baking powder 1 cup chilled seltzer water 1/2 cup (120 grams) sour cream 1/2 cup (18 grams) chopped chives 2 large yellow onions, sliced into 1/2-inch-thick rings and separated Ketchup, for serving Instructions: Heat 2 inches of oil in a Dutch oven to 370 degrees F. Whisk together the sour cream and onion dip mix, 2 teaspoons of the onion powder and 1/2 teaspoon of the garlic powder in a large bowl (large enough to use for dredging). Set aside 2 tablespoons of the seasoning mixture for later. To the mixture in the bowl, stir in 1/4 cup of the flour. Set aside. In a separate large mixing bowl, whisk together the remaining 1 cup flour, the cornstarch, remaining 2 teaspoons onion powder, the salt, baking powder and remaining 1/2 teaspoon garlic powder. Add the seltzer and sour cream and whisk until just smooth. Stir in the chives. The batter should be the consistency of thick paint. Add the onion rings to the seasoned flour and toss to lightly coat. Working in 2 batches, dredge the floured rings in the batter, letting the excess drip back in the bowl, and add to the oil. Fry, flipping occasionally, until very crisp and deep golden, about 4 minutes per batch. Drain on a wire rack set over a baking sheet. While still hot, season the onion rings with the reserved sour cream and onion seasoning mixture. Serve immediately, with ketchup. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 35705,"Chipotle Sour Cream 1 cup sour cream Juice of 1/2 lime 1 canned chipotle pepper in adobo sauce, finely chopped Kosher salt and freshly ground black pepper Instructions: Combine the sour cream, lime juice, chopped chipotle pepper, and salt, and pepper, to taste, in a bowl. Mix to incorporate well. Serve the dipping sauce alongside the Crispy Cornmeal Okra. ","[Malbec, Tempranillo, Garnacha]" 35706,"Disco Zucchini Fries Non-stick cooking spray 1/2 cup all-purpose flour Kosher salt 2 large eggs, beaten 2 1/2 cups panko breadcrumbs (see Cook's Note) 1/2 cup finely grated Parmesan 1 pound zucchini (2 to 3 small to medium zucchini) cut into 3-inch-by-1/4-inch sticks 1 cup shredded Cheddar 1 cup shredded part-skim mozzarella 1 1/2 cups (12 ounces) chicken gravy 4 pieces cooked bacon, crumbled 2 scallions, thinly sliced
Instructions: Adjust 2 oven racks to the top and bottom thirds of the oven and preheat to 425 degrees F. Put the wire racks in the baking sheets and coat each generously with cooking spray. Combine the flour and 1/2 teaspoon salt in a large re-sealable plastic bag. Combine the eggs and 1/2 teaspoon salt in another large plastic bag; combine the breadcrumbs, Parmesan and 1/2 teaspoon salt in a third large plastic bag. Add about a half of the zucchini sticks to the bag with the flour and use a combination of your hands and shaking the bag to coat the zucchini. Remove the zucchini and shake off any excess flour. Transfer to the egg wash and repeat until coated. (It's less messy if you use only one hand for the dry ingredients and the other for the wet.) Let any excess egg drip off before transferring to the breadcrumb mixture; repeat until fully coated (you'll still see some green and white of the zucchini peeking through the breading). Transfer to the prepared baking sheets and coat the breaded zucchini generously with cooking spray (there's no need to turn them). Repeat with the remaining zucchini. Bake, rotating the baking sheets from top to bottom about halfway through, until golden brown and tender, 25 to 30 minutes. Lower the oven to 350 degrees F and let the baking sheet cool for a few minutes. Remove the rack from one of the baking sheets and line the baking sheet with foil. Slide the fries onto the baking sheet and arrange them in four equal piles. Scatter both cheeses equally over the piles and bake until melted, about 10 minutes. Meanwhile, warm the gravy. When the cheese is melted, use a spatula to lift each batch of cheese fries and place it on its own plate. Drizzle the gravy over the cheese fries and top with the bacon and scallions. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 35707,"Ladyfinger Parfaits 12 ladyfingers 2 cups melted vanilla ice cream 4 tablespoons orange flavored liqueur 1 cup raspberries Whipped cream, as a garnish, optional Instructions: Line 2 large wineglasses with ladyfingers all along the inside perimeter of the glass. In a bowl, mix the melted ice cream and the liqueur. Drop some raspberries in the bottom of each glass. Top with one-quarter of the ice cream mixture per glass. Add another layer of raspberries, then more ice cream mixture, and then make the last layer raspberries. Top with whipped cream, if using. ","[Prosecco, Moscato, Vinho Verde, Cava]" 35708,"Pumpkin Sangria 2 tablespoons sugar 1 teaspoon pumpkin pie spice 2 tablespoons maple syrup Six 4 to 5-inch long cinnamon sticks, for garnish 6 pumpkin candies, for garnish, such as Brach's 1 bottle white wine, chilled 3 cups mango peach juice blend or tropical juice blend, chilled, such as V-8 Splash 1 cup pumpkin spice liqueur, chilled Instructions: In a small bowl, combine the sugar and pumpkin pie spice and mix until well combined. Transfer to a saucer. Add the maple syrup to a second saucer. Lightly dip the rims of 6 punch glasses into the maple syrup. Then dip the rims of the glasses into the spiced sugar. Insert the cinnamon sticks into the bottom of each pumpkin candy and set aside. In a pitcher, combine the wine, juice and pumpkin spice liqueur. Stir and pour into the rimmed glasses. Garnish with the pumpkin candy cinnamon sticks. Cook's Note: If you cannot find pumpkin spice liqueur, combine 1 teaspoon pumpkin pie spice with 1 cup brandy in a container fitted with a lid. Shake vigorously and let sit for 1 day to infuse into the brandy. ","[Chardonnay, Moscato, Riesling, Sauvignon Blanc]" 35709,"Pate a Choux Puffs 1 cup milk or water 1 stick (8 tablespoons) unsalted butter Pinch salt
Pinch sugar
1 cup all-purpose flour
1 cup (4 large) whole eggs Warm Chocolate Ganache, recipe follows, for dipping, optional 1/2 cup toasted sliced almonds, for garnish, optional
1 cup chocolate chips 1/2 cup heavy cream
Instructions: Preheat the oven to 375 degrees F. In a medium saucepan, combine the milk and butter, and bring to a boil over medium heat. Add the salt, sugar and flour, and stir vigorously with a heatproof spatula. Cook, stirring constantly, until a dense dough forms that pulls away from the side of the pan, about 3 minutes. Add the dough to a stand mixer fitted with the paddle attachment. On low speed, beat in the eggs one at a time, scraping down the sides of the bowl between additions to make sure everything is evenly mixed. Line a cookie sheet with parchment paper. Using a 1-ounce scoop, drop the dough, 1 inch apart, onto the prepared cookie sheet. Bake until puffed and golden, 35 to 40 minutes. (The puffs should feel light when you pick them up.) Make sure to keep the oven shut until at least the halfway point -- if you open the oven before 20 minutes have elapsed, the puffs will deflate and you won't be able to get the texture back. Remove the puffs from the oven and prick each one on the side to allow the steam to escape. Let cool completely. To dip in chocolate: If desired, dip the tops of the puffs in Warm Chocolate Ganache, shaking off the excess. Place on a platter and sprinkle with sliced almonds. Let stand for about 30 minutes, to set the glaze, before eating. Heat 1 inch or so of water in a medium saucepan over low heat. Put the chocolate chips and cream in a heatproof bowl that fits snugly into the saucepan without touching the water. Heat, stirring, until the chocolate melts and the mixture is smooth, about 5 minutes. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 35710,"Grilled Sausage with Tuscan Beans 1 pound hot Italian sausage or one 6-count package 1/4 cup olive oil 2 tablespoons red wine vinegar 1 teaspoon chopped garlic 1 teaspoon Italian seasoning One 14.5-ounce can diced tomatoes, drained and juice reserved One 14.5-ounce can diced tomatoes, drained and juice reserved
Salt and freshly ground pepper One 15-ounce can cannellini beans, drained and rinsed well One 15-ounce can red beans, drained and rinsed well 2 tablespoons torn fresh basil 3 pita pockets, each cut into 8 wedges One 8-ounce package cream cheese, softened
Zest of 1/2 a lemon
One 15-ounce can red beans, rinsed and drained
3 tablespoons dressing, reserved from Grilled Sausage with Tuscan Beans, recipe above
Salt and fresh ground pepper Salt and fresh ground pepper
1 cup Tuscan Beans, reserved from Grilled Sausage with Tuscan Beans, recipe above
1/2 medium red onion, diced Instructions: Preheat a grill over medium heat.
Place the sausages on the grill and cook until cooked through, 20 to 25 minutes, turning every 4 to 5 minutes.
In a large bowl, whisk together the olive oil, red wine vinegar, garlic, Italian seasoning, reserved juice from the can of tomatoes and season with salt and pepper. Reserve 3 tablespoons of the dressing for the Round 2 Recipe Three Layer Bean Dip. Add the beans, diced tomatoes and basil, and toss to coat. Reserve 1 cup of the bean mixture for the Round 2 Recipe Three Layer Bean Dip. Serve the remaining beans with the grilled sausage. Round 2 Recipe - Three Layer Bean Dip: Preheat the oven to 350 degrees F.
Spread the pita wedges on a baking sheet. Toast in the oven until crispy, about 10 minutes. Let cool completely
In a small bowl, combine the cream cheese and lemon zest and mix until smooth. Spread the cream cheese mixture into the bottom of a medium dip bowl.
In the bowl of a food processor, combine the red beans, reserved dressing and a generous pinch of salt and pepper, and puree until smooth. If the mixture is too thick, then add a few tablespoons of water to thin. Spread the bean puree over the cream cheese mixture.
Combine the reserved Tuscan Beans with the red onions and spoon on top of the pureed beans. Serve with toasted pita chips on the side. ","[Chardonnay, Pinot Grigio, Vermentino, Tempranillo]" 35711,"Barley Salad with Squash 1 tablespoon vegetable oil 1 cup of medium pearl barley 2 cups water 2 kirby cucumbers 1 medium yellow squash 1 medium zucchini 1/2 cup mayonnaise, regular or low fat 2 tablespoons tarragon vinegar 1/4 cup chopped fresh dill Salt and freshly ground black peper
Salt and freshly ground black peper 1 pound jar pickled beets (or 2 cups cooked sliced fresh beets) Watercress for garnish Instructions: In a heavy 2 to 3 quart saucepan heat the vegetable oil; add the barley and cook the grain, stirring constantly, until it smells toasty. Remove the saucepan from the heat. Averting your face, add the water (it will bubble up furiously) Return the saucepan to the heat, cover and cook for about 2O to 25 minutes or until barley has absorbed the liquid and is just tender. Transfer the barley to a sieve and drain under cold water; pat dry and set aside.
During the time it takes to cook the barley, peel, halve and seed the cucumbers and cut them into 1/2 inch half moons. Halve and seed the zucchini and yellow squash, cut them into 1/2 inch half moons and parboil them for a minute, drain and pat dry.
In the bottom of a mixing bowl combine the mayonnaise, vinegar and dill; season well with salt and pepper. To the dressing add the cooked barley, cucumbers and squash and toss well; adjust the seasoning.
On the outside edge of a serving platter, make a ring of drained sliced pickled beets. Pile the barley salad in the middle and center some watercress leaves in the middle of the salad. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 35712,"Fennel Martini 2 1/2 ounces Fennel Vodka, recipe follows 1/2 ounce freshly squeezed orange juice
2 dashes Angostura bitters
Fennel fronds, for garnish, optional 2 cups vodka 1 teaspoon fennel seed
1 cup fennel fronds and stems, roughly chopped Instructions: Add the fennel vodka, orange juice and bitters to a cocktail shaker filled with ice. Place the top on the shaker and shake for 1 minute. Strain into a chilled coupe. Serve garnished with a fennel frond floating on top. In a Mason jar, combine the vodka, fennel seeds and fennel tops. Cover and refrigerate for 1 week. Strain, then store in the refrigerator. ","[Gin, Vodka, Cognac]

Given the following recipe, provide the wine types that would pair well with the recipe. Return a list of the wine types only. recipe: Herbed Goat Cheese and Pear Tartlets 1 1/2 cups all-purpose flour 1/4 cup cold unsalted butter, cut into small pieces 1/4 cup granulated sugar " 35713,"Blistered Shishito Peppers with Olive-and-Basil Salt 3/4 cup pitted oil-cured olives 3/4 cup chopped fresh basil 1/3 cup kosher salt
1/4 cup grapeseed or vegetable oil
1 pound shishito peppers
Instructions: Preheat the oven to 250 degrees F. Place the olives and basil in the bowl of a food processor; process until finely chopped. Add the salt and pulse to combine. Spread the salt mixture on a baking sheet; place in the oven for 30 minutes, or until the mixture is quite dry. Remove and let cool, then break apart using your fingers. Place a large skillet over medium-high heat. Add the grapeseed oil and give it 1 minute to heat up. In batches, so as to not overcrowd the pan, fry the peppers until blistered on all sides, 2 or 3 minutes per side. With tongs or a slotted spoon, remove the peppers to a paper-towel-lined plate and immediately sprinkle with some of the flavored salt; use about 2 tablespoons of the salt mixture and reserve the rest in an airtight container in the refrigerator for a later use. ","[Chardonnay, Vermentino, Sauvignon Blanc, Pinot Grigio]" 35714,"Coffee-Chocolate Digestif 1 1/4 cups vodka 1/4 cup cacao nibs 1/4 cup whole dark-roast coffee beans 1/4 cup packed light brown sugar 1/2 ounce Averna 3 to 5 dashes of Angostura bitters Instructions: Make the infused vodka: Combine the vodka, cacao nibs and coffee beans in a clean jar and seal. Shake, then infuse at room temperature, out of the sunlight, at least 4 days and up to 1 week. Strain the infused vodka through a fine-mesh sieve lined with cheesecloth or a coffee filter. Make the simple syrup: Bring the brown sugar and 1/4 cup water to a simmer in a small saucepan over medium heat. Cook, stirring occasionally, until the sugar is dissolved, about 30 seconds. Remove from the heat and let cool.
Make the cocktail: Combine 1 1/2 ounces infused vodka with the Averna, bitters and 1/2 ounce of the simple syrup in a cocktail shaker with ice. Shake until frothy, then strain into a small glass.
","[Bordeaux, Port, Tawny Port, Sherry]" 35715,"Tossed Salad and Raspberry Vinaigrette 1 pound mixed field greens 1 cup dried cranberries 1 cup walnut pieces One 22-ounce can mandarin oranges, drained and chilled 1 1/2 cups grape tomatoes, halved 1 1/2 cups crumbled feta cheese 1 cup fresh raspberries 1/2 cup apple cider vinegar 1/2 cup aged balsamic vinegar 2 teaspoons sugar 1 1/2 tablespoons Dijon mustard 1/2 cup extra-virgin olive oil Instructions: For the salad: Place the salad greens in a large bowl. Mix in the cranberries, walnuts, mandarin oranges, grape tomatoes and feta. For the vinaigrette: Combine the raspberries, vinegars, sugar and mustard in a blender until smooth. Slowly stream in the oil until combined. Toss the salad with the vinaigrette before serving. ","[Chardonnay, Sauvignon Blanc, Ros, Sparkling wine]

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

• 1 1/2 lbs flank steak
• 4 cloves garlic, min" 35716,"Pear Balsamic Flank Steak 3 Anjou or Bosc pears, peeled, cored and sliced 1 onion, sliced 1/4 cup chopped garlic 1/4 cup coarsely chopped fresh rosemary leaves 1 cup white grape juice 1 cup balsamic vinegar 1 cup beef stock 1/2 cup brown sugar 1/2 cup hoisin sauce 1/2 cup barbecue sauce 1/4 cup tomato paste 3 pounds flank steak, trimmed 2 tablespoons olive oil Instructions: Combine the marinade ingredients in a non-reactive bowl large enough to accommodate the steak and mix well to dissolve the sugar. Submerge the steak in the liquid and let it marinate for 2 days, covered, in the refrigerator. When you are ready to cook, remove the flank steak from the marinade and let it come to room temperature, about 30 minutes. Heat a grill or grill pan on high heat. Rub the steak with 1 tablespoon olive oil. Grill the steak for about 8 to 10 minutes per side for medium rare. Let the steak rest for about 15 minutes before slicing. While the steak is cooking and resting, heat the remaining olive oil in a skillet over high heat. Remove the onions and pears from the marinade and saute them until they are golden and caramelized, about 8 minutes. Set the onions and pears aside and strain the marinade into the hot skillet. Cook until the marinade is reduced by half. To serve, slice the steak into thin slices against the grain. Top the slices with the caramelized onions and pears and the reduced marinade. ","[Chardonnay, Pinot Noir, Syrah, Tempranillo]" 35717,"Marinated Penn Cove Mussels in a Rice Wine and Sesame Vinaigrette 2 1/2 pounds mussels, steamed, removed from shells and cooled 2 3/4 cups rice wine vinegar 1 cup sugar 3 tablespoons finely diced red pepper 2 tablespoons plus 2 teaspoons finely diced daikon 1 green onion (scallion), finely sliced 2 teaspoons finely chopped parsley 1 teaspoon peeled and finely diced ginger 1 tablespoon sesame oil Instructions: Combine all ingredients in a large bowl or bucket. Add steamed and cooled mussels. Gently toss or stir to coat all mussels. Let marinate in refrigerator for 2 to 3 hours before serving. ","[Riesling, Gewrztraminer, Pinot Gris, Sparkling Shiraz]" 35718,"Chocolate Truffle Cupcakes 2 cups granulated sugar 2 teaspoons vanilla extract 2 eggs 1 cup whole milk 1/2 cup vegetable oil 1 3/4 cups flour 1 cup cocoa powder 1 1/2 teaspoons baking powder 1 1/2 teaspoons baking soda 1 teaspoon salt 1 cup hot coffee Chocolate Truffle Ganache, recipe follows Whipped Chocolate Buttercream, recipe follows 2/3 cup boiling heavy cream 2 cups milk chocolate chips 1 tablespoon chocolate liqueur 4 sticks unsalted butter, at room temperature 4 cups powdered sugar 2 teaspoons vanilla extract 1 cup cocoa powder 1/2 cup heavy whipping cream Instructions: Preheat the convection oven to 325 degrees F. Line a cupcake pan with 24 cupcake liners. In a mixing bowl, add the sugar, vanilla and eggs, and mix until combined. With the mixer on low speed, add the milk and oil, and mix until well combined. In a separate bowl, add the flour, cocoa powder, baking powder, baking soda and salt, and mix together. Add the dry ingredients to the egg mixture and mix on medium speed until the batter is smooth, about 2 minutes. Turn off the mixer and add the hot coffee. Mix on low for 2 minutes more. Fill the lines three-quarters full with batter and bake for 14 minutes. Once completely cooled, use a paring knife to cut out the center of the cupcake. To assemble: Using a small ice cream scoop, fill the cupcakes with 1 scoop of the cooled Chocolate Truffle Ganache. Using a piping bag with a 1M tip, generously frost the cupcakes with Whipped Chocolate Buttercream, making sure to cover the filled area. Add the boiling cream to the chips and stir together until chips are completely melted. Add liqueur, mix well and set aside to cool. In an electric mixer, beat the butter on high for 2 minutes. Once the butter is whipped, add the powdered sugar 1 cup a time until well blended. Add the vanilla and mix well. Add the cocoa powder and blend on medium speed until well incorporated. With the mixer on low speed, slowly add the heavy cream. Once the heavy cream is incorporated, turn the mixer on high and whip for 3 to 4 minutes. ","[Merlot, Cabernet Sauvignon, Pinotage, Malbec]

" 35719,"Smokey Spicy Broccoli Mashed Potatoes Kosher salt 1/2 head broccoli, cut into florets 2 pounds Idaho or Yukon gold potatoes, unpeeled Kosher salt and freshly ground black pepper 1 cup whole milk 8 tablespoons (1 stick) unsalted butter 1 to 2 tablespoons chopped canned chipotle chiles in adobo Instructions: For the broccoli: Bring a medium pot of salted water to a boil. Add the broccoli and cook until tender, about 10 minutes. Drain thoroughly. For the mashed potatoes: Put the potatoes in a medium pot, cover with cold water and add 2 tablespoons salt. Bring just to a simmer and cook the potatoes, uncovered, until tender, about 45 minutes. Drain. Peel the potatoes and return them to the pot (if desired, pass them through a ricer or food mill after peeling). Add the broccoli. Mash the potatoes and broccoli with the milk and butter using a fork or potato masher. Stir in the chopped chipotles, 2 teaspoons salt and pepper to taste. ","[Malbec, Tempranillo, Zinfandel, Barbera]" 35720,"Frozen Blood Orange Margarita 1/2 cup blood orange juice 2 tablespoons lemon juice (1 lemon) 1 cup Triple Sec 3 cups ice 1 cup white tequila 4 frozen margarita glasses Instructions: Combine the blood orange juice, lemon juice, Triple Sec, and ice in a blender and puree until completely blended. Add the tequila and puree for 2 seconds more. Pour the mixture into the frozen margarita glasses and serve. ","[Sangiovese, Pinot Grigio, Sauvignon Blanc]" 35721,"One Recipe, Two Meals: An Easy Baked Potato Bar 2 russet potatoes 2 sweet potatoes 1/2 cup sour cream 1/2 to 3/4 cup shredded Cheddar
1 cup frozen broccoli florets, boiled and drained
1/3 cup crumbled blue cheese 2 strips bacon, rendered until crispy and broken into pieces 4 cloves garlic, thinly sliced and sauteed in the bacon fat until golden brown 2 scallions, thinly sliced 1/4 cup thinly sliced red onion Instructions: Preheat the oven to 400 degrees F. Put the potatoes on a baking sheet and bake until tender and cooked through, about 1 hour 15 minutes. Slice the tops open and slightly push the potatoes in, prepping them for the innards. (I like the word innards.) For the kids' potatoes, give each russet potato a good dollop of sour cream, a sprinkling of Cheddar and a few broccoli florets. Done. For the adults' potatoes, fill each sweet potato with crumbled blue cheese, bacon crumbles, garlic chips, scallions and red onion. Done. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 35722,"Polenta Pizza Bites Eight 1/2-inch-thick slices of prepared polenta (sold in tubes) 1 teaspoon olive oil 1/2 cup low-fat jarred marinara sauce 1/2 cup shredded mozzarella cheese Other toppings if desired (chopped veggies, chicken sausage, ham cubes) Instructions: Preheat the broiler to high. Brush the polenta with the olive oil on both sides and place the disks on a broiler pan covered with foil. Broil until the tops begin to turn golden, about 1 minute (watch closely as broiler heat varies).
Flip the polenta disks over and spread about 1 tablespoon of the marinara sauce on each one, then top with cheese and other toppings (if using). Broil until the cheese is golden and bubbly, about 1 more minute. Let cool a few minutes and serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 35723,"Sweet Potato Cheesecake with Candied Pecans 2 cups graham cracker crumbs 1/4 cup confectioners' sugar 8 tablespoons melted butter 2 pounds cream cheese, softened 1 1/2 cups granulated sugar Pinch salt 5 large eggs 2 egg yolks 1/2 cup sour cream 3 tablespoons flour 1 teaspoon vanilla 1/4 teaspoon ground ginger 1/4 teaspoon ground cinnamon 1/8 teaspoon freshly grated nutmeg 4 sweet potatoes, baked, peeled, and passed through a food mill 1 cup sugar 1 cup toasted pecans Butter, for greasing the pan Instructions: To make the crust: Mix the graham cracker crumbs, sugar, and melted butter in a bowl. Using a tablespoon, press this mixture into a 10-inch springform pan, and chill for 30 minutes. Preheat oven to 350 degrees F. Bake crust for 10 minutes and allow to cool. Butter or spray a pan with vegetable spray. To make the cheesecake batter: Raise oven temperature to 450 degrees F. In the bowl of an electric mixer, place cream cheese. Use paddle attachment and beat until smooth. Continue to mix and add sugar and salt. Add the eggs 1 at a time, then add sour cream, flour, and spices. Lower speed and add sweet potato puree. Pour the batter into crust lined pan. Place a baking pan of hot water under cheesecake pan. Bake for 15 minutes at 450 degrees F, then lower temperature to 250 degrees F and bake an additional 1 1/2 hours or until cake center is firm. For candied pecans: Melt the sugar and cook until temperature reaches 310 degrees F. Stir in nuts until completely coated. Pour onto buttered baking pan. Try to keep the nuts in individual pieces or pulse in food processor for praline effect. Let the cake cool completely in pan on rack for 30 minutes, then wrap in plastic, still in pan, and refrigerate until completely chilled. Loosen pan sides and remove cheesecake. Carefully slice cake with knife dipped in hot water, then wiped. Garnish with candied pecans. ","[Chardonnay, Riesling, Pinot Grigio, Sparkling Brut]

" 35724,"Southern Red Velvet Cake with Classic Cream Cheese Frosting Nonstick cooking spray, for spraying the pan 32 ounces granulated sugar 12 ounces (3 sticks) unsalted butter, at room temperature 1 ounce molasses 12 ounces eggs, at room temperature 32 ounces buttermilk 4 ounces oil 2 ounces apple cider vinegar 2 ounces red liquid food coloring 1 ounce pure vanilla extract 35 ounces cake flour 1.75 ounces Dutch-processed cocoa powder .5 ounce baking soda .5 ounce salt Classic Cream Cheese Frosting, recipe follows 24 ounces cream cheese, at room temperature 12 ounces (3 sticks) unsalted butter 30 ounces powdered sugar, sifted .3 ounce vanilla .1 ounce kosher salt Instructions: Preheat the oven to 330 degrees F. Grease a 13-by-9-inch baking pan with cooking spray and line it with parchment paper. Cream the granulated sugar and butter together in a stand mixer fitted with a paddle attachment until they're light and fluffy. Then add the molasses and mix. Add the eggs 1 at a time and mix until they're incorporated, then scrape down the bowl and paddle to make sure it is completely mixed. In a pitcher, combine the buttermilk, oil, apple cider vinegar, food coloring and vanilla. Sift together the flour, cocoa powder, baking soda and salt in a bowl. Alternate adding the dry ingredients and the wet ingredients to the butter and sugar mixture, finishing with the dry ingredients. Scrape the bowl and mix again, being careful not to over-beat. Bake until a toothpick inserted in the center of the cake comes out clean, about 40 minutes. Let cool until no longer warm to the touch, then flip the cake out onto a cardboard cake board. With a serrated knife, remove the top of the cake to make it level. Flip the cake over and remove the browned bottom or \bloom\ with the serrated knife. Slice the cake into 2 layers. Layer some of the Classic Cream Cheese Frosting between the cake layers, and then top the cake with it. In a stand mixer fitted with a paddle attachment, beat the cream cheese and butter together until they're soft and light. Slowly add the powdered sugar. Scrape the bowl and paddle down, then add the vanilla and salt and mix until incorporated. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 35725,"Umekes Pulehu Beef Salad 1 cup soy sauce, preferably Yamasa 1 cup sugar
1 cup rice wine vinegar
1 gallon apple cider vinegar 1/2 pound Hawaiian cl peppers
1/2 pound garlic
1/2 cup olive oil One 7-ounce steak 2 pinches Hawaiian sea salt or pink Himalayan salt
Freshly ground pepper
1 head romaine lettuce, chopped
1/2 tomato, chopped
2 ounces red onion
4 slices cucumber
1/2 ounce ogo seaweed
Instructions: For the Korean pickling juice: Combine the soy sauce, sugar and vinegar in a pot and simmer until sugar is fully dissolved. Cool. For the house cl pepper water: Combine vinegar, chiles and garlic in a pot. Bring mixture to a simmer. Blend with a hand blender. Cool. For the bug juice vinaigrette: Combine 2 cups Korean pickling juice and 1/2 cup house cl pepper water in a bowl, then whisk with oil to emulsify. For the pulehu beef salad: Sprinkle steak with salt and pepper. Grill steak to your liking (we recommend medium-rare). Cut steak into bite-sized cubes. Toss romaine with 2 ounces bug juice vinaigrette. Add chopped tomato, red onion, cucumber and steak. Garnish salad with ogo. Drizzle 1 ounce bug juice vinaigrette over the steak. ","[Syrah, Zinfandel, Tempranillo, Chianti]" 35726,"Citrus and Mascarpone Parfait with Grapefruit and Prosecco Granita 1 stick (8 tablespoons) cold unsalted butter, cut into pea-size pieces 3/4 cup all-purpose flour Heaping 1/4 cup granulated sugar
1 egg yolk
1 lemon, zested
Pinch salt
Ice water, a few splashes Turbinado sugar, for dusting
1 cup mascarpone 1/4 cup granulated sugar
2 Meyer lemons, zested and juiced 2 cups ruby red grapefruit juice 1 cup prosecco
1/4 cup granulated sugar
2 satsuma oranges, segmented and halved 2 navel oranges, segmented and halved
2 ruby red grapefruits, segmented and halved
4 fresh mint leaves, chiffonaded Instructions: For the sugar cookie dough: Combine the butter, flour, sugar, egg yolk, lemon zest and salt in the bowl of a food processor. Pulse together, adding a few splashes of ice water to make it come together. Shape the dough into a disc, wrap it in plastic and let it rest in the fridge for at least 30 minutes. Preheat the oven to 375 degrees F. Cut the rested dough in half and roll out each piece to about 1/4 inch thick. Sprinkle the turbinado sugar over the dough and lightly roll over it to set it in place. Cut out 8 shapes using a round cookie cutter. Place on a sheet tray and bake until light golden, about 8 minutes. Let cool. For the sweetened mascarpone: Mix together the mascarpone, sugar and lemon zest and juice in a medium bowl until smooth and silky. Place in a piping bag and refrigerate until ready to use. For the ruby red grapefruit and prosecco sorbet: Combine the grapefruit juice, prosecco and sugar in the bowl of a stand mixer fitted with a whisk attachment. Mix on medium speed while carefully pouring in liquid nitrogen. Pour in enough nitrogen until you achieve a sorbet-like consistency. Place the bowl in the freezer until ready to use. Alternatively, pour the grapefruit mixture into an ice cream maker and process according to the manufacturer?s instructions. Combine the satsuma, orange and grapefruit segments in a large bowl. Pipe some sweetened mascarpone into the bottom of 4 dessert cups. Top with the citrus segments and a scoop of the ruby red grapefruit and prosecco sorbet. Tuck two cookies in each glass and garnish with the mint. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]

" 35727,"Spiced Prune Rugelach 1 cup all-purpose flour, plus more for dusting 1/4 cup granulated sugar 1/2 teaspoon salt 4 ounces cream cheese, at room temperature 1 stick unsalted butter, at room temperature 1 large egg, lightly beaten 1 tablespoon coarse sugar 3/4 cup pitted prunes 2 tablespoons brandy or water 1/2 cup apricot preserves 1/2 teaspoon ground cinnamon 1/4 teaspoon freshly ground pepper Instructions: Make the dough: Whisk the flour, granulated sugar and salt in a medium bowl. Beat the cream cheese and butter in a large bowl with a mixer on medium-high speed until fluffy, about 3 minutes. Reduce the mixer speed to low and beat in the flour mixture until the dough just comes together. Increase the speed to medium high and beat until combined, 30 seconds to 1 minute. Transfer the dough to a sheet of plastic wrap; shape into a disk. Wrap and refrigerate until firm, at least 1 hour or overnight. Meanwhile, make the filling: Combine the prunes and brandy in a small microwave-safe bowl. Microwave until the prunes soften, about 1 minute; let cool slightly. Transfer the mixture to a food processor and add the apricot preserves, cinnamon and pepper; puree. Scrape into a small bowl and refrigerate until firm, at least 30 minutes or overnight. Line a baking sheet with parchment paper. Cut the dough in half; roll out each half into a 6-by-12-inch rectangle on a floured surface. Transfer the rectangles to the prepared pan; refrigerate until slightly firm, at least 20 minutes. Preheat the oven to 350 degrees F. Spread the prune mixture over the dough, leaving a 1-inch border on one long side of each rectangle. Starting with the opposite long side, gently roll each rectangle into a tight log and position seam-side down. (If the dough becomes too soft to work with, refrigerate briefly.) Brush the logs with the beaten egg and sprinkle with the coarse sugar. Refrigerate until firm, about 30 minutes. Trim the ends of each log, then slice each into twelve 1-inch-thick rounds. Arrange 1 inch apart on the prepared pan, seam-side down. Bake, rotating the pan halfway through, until the cookies are golden, 30 to 35 minutes. Transfer to a rack and let cool on the pan. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 35728,"Salmon Sushi Bites 1 1/2 cups instant rice 1 1/2 teaspoons rice vinegar 1 tablespoon sugar 3/4 teaspoon salt-free all-purpose seasoning Pinch of salt 3 4-ounce packages sliced smoked salmon Sesame seeds (optional) Soy sauce, for dipping Instructions: In a small saucepan over high heat, bring the rice and 1 1/2 cups water to a boil. Reduce the heat; cover and simmer 5 minutes, or until all of the water is absorbed. Stir in the vinegar, sugar, all-purpose seasoning and salt. On a cutting board, separate the salmon slices and cut into 1 1/2-inch-wide strips. Place 2 teaspoons of the rice at one end of each salmon strip and roll up tightly. Sprinkle with sesame seeds, if desired. Serve the sushi bites with the soy sauce for dipping. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 35729,"Baby Greens with Almond Vinaigrette 18 asparagus spears (about 1 pound) hard ends trimmed 1 tablespoon olive oil 1/2 pound Oyster or white mushrooms, stems and caps finely sliced 1 garlic clove, minced 2 tablespoons chopped fresh parsley Juice of 1 lemon 1/4 teaspoon salt 1/4 teaspoon freshly ground black pepper 1 pound (6 cups loosely packed), baby greens, such as oak leaf, mache and watercress Almond Vinaigrette, recipe follows 1/2 cup slivered blanched almonds 1/4 cup olive oil 2 tablespoons freshly squeezed lime juice 2 tablespoons water 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper Instructions: Blanch the asparagus in a large saucepan of boiling salted water until bright green, about 1 to 2 minutes. Immediately transfer to a bowl of iced water. Drain and cut on the diagonal into 2-inch long pieces. Set aside.
Heat the olive oil in a medium skillet over medium heat until smoking. Saute the mushrooms just to soften, about 1 minute. Add the garlic and saute briefly until the aroma is released. Remove from the heat. Stir in the parsley, lemon juice, salt and pepper and set aside to cool.
In a large mixing bowl, lightly toss the baby greens with about half of the Almond Vinaigrette. Divide into 6 portions and place on serving plates. Divide the mushrooms and sprinkle across the top.
In the same bowl, toss the blanched asparagus with the remaining vinaigrette. Divide among the salads, fanning the spears across the top. Preheat the oven to 350 degrees. Spread the almonds on a baking sheet and bake until slightly golden, about 5 minutes. Set aside to cool.
When the almonds are cool, transfer to a blender along with the remaining ingredients. Puree until smooth. Store in a container in the refrigerator up to 5 days.
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 35730,"Smoked Trout Salad with Meyer Lemon Dressing 2 heads endive, thinly sliced 3 shallots, thinly sliced 4 radishes, thinly sliced Meyer Lemon Dressing, recipe follows Salt and pepper 1 large or several small red beets, roasted and thinly sliced 1 large or several small yellow beets, roasted and thinly sliced 4 smoked trout fillets, store bought or recipe follows* 4 tablespoons trout roe 3 Meyer lemons, juiced 2 tablespoons red wine vinegar 1 tablespoon prepared mayonnaise 1 teaspoon Dijon mustard 1 teaspoon whole-grain mustard Salt and freshly ground black pepper 1/2 cup olive oil 1 tablespoon chopped fresh tarragon leaves 8 cups cold water 1 cup kosher salt 1/4 cup brown sugar 2 (1-pound) rainbow trout, scaled, bones removed Hickory chips Instructions: Toss the endive, shallots, and radishes in a large bowl. Toss with half of the dressing and season with salt and pepper. Divide the mixture among 4 plates and arrange the beets around the plate. Tear the trout fillets into bite-sized pieces and place on each salad. Top each with 1 tablespoon of the trout roe and serve. Whisk together lemon juice, vinegar, mayonnaise, mustards and salt and pepper in a medium bowl. Slowly whisk in the oil until emulsified and stir in the tarragon. Combine water, salt, and sugar in a large container and mix until the salt is completely dissolved. Add the fish, cover, and refrigerate for 1 hour. Soak wood chips in water for at least 1 hour. Remove trout, rinse and dry thoroughly. Use a covered grill (charcoal, gas or electric) and preheat to about 200 degrees F. Cover heated coals with 1/3 of the hickory chips. Place fish, skin side down, on well-greased grill, about 4 inches from coals. Close grill hood and open vent to circulate smoke. Add additional hickory chips, as necessary. Smoke trout for approximately 20 minutes. Trout is done when the cut surface is golden brown and flakes easily with a fork. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]

" 35731,"Sauce de Cepes 1 to 1 1/2 ounces dried imported cepes Kosher salt 1 1/2 pounds fresh cepes, trimmed (if very large, cut in half) 1/4 cup duck or goose fat or olive oil 2 1/2 ounces Jambon de Bayonne, prosciutto, or Westphalian ham, chopped 2 large shallots, minced 1 1/2 teaspoons finely chopped garlic 3/4 cup soft and fruity white wine, such as Saumur or a Chenin Blanc 1 small red-ripe tomato, peeled, seeded and chopped, or 1/4 cup canned tomatoes, drained Freshly ground pepper 1 tablespoon finely chopped fresh parsley Chicken demi-glace Fresh lemon juice 4 or 5 rounds of French bread rubbed with 1/2 clove garlic (optional) Instructions: Preheat the oven to 300 degrees. Soak the dried cepes in hot water with 1/2 teaspoon salt for 30 minutes. Drain, reserving soaking liquid. Rinse cepes under cool running water to eliminate any grit or sand. Strain soaking liquid through coffee filter paper or several layers of damp cheesecloth and set aside. Wipe caps of fresh mushrooms with damp cloth and a little coarse salt. Set aside. In a large skillet, heat the fat or oil over medium heat. Add the dried cepes and their soaking liquid and cook until all the liquid in the pan has evaporated. Add the ham, shallots, and garlic and cook, stirring, 1 minute. Add the fresh cepes and cook, stirring, over high heat until all the moisture has evaporated. Pour the wine over the mixture and boil down to a glaze. Add 1/2 cup hot water and the tomato. Cook, stirrinmg, over gentle heat for an instant, then add 1/2 teaspoon salt, 1/4 teaspoon pepper, and the parsley. Scrape into an earthenware or enameled cast-iron casserole with a tight-fitting lid. Cover with waxed paper and the lid; cook slowly in the oven 2 to 2 1/2 hours. Uncover and cool completely. Refrigerate, covered. Reheat slowly. Add the demi glace and adjust seasoning with a few drops of lemon juice, salt, and pepper. Serve with toasted rounds of French bread, if desired. Suggested Drink: Chateau Magnol, Haut Medoc, Cru Bourgeois 1993 ","[Pinot Grigio, Sauvignon Blanc, Chianti, Tempranillo]" 35732,"Countdown # 8 Eggnog Pumpkin Milk Shake with Cinnamon Wafer Cookies 3 eggs, separated, whites reserved for Cinnamon Wafer Cookies 1 cup sugar 1 cup heavy cream 1 cup milk 1 (15-ounce) can pumpkin puree 2 tablespoons vanilla extract 1 1/2 teaspoons ground cinnamon 1/2 teaspoon ground nutmeg, plus more for garnish 4 cups vanilla ice cream Whipped cream, for garnish Cinnamon Wafer Cookies, for garnish, recipe follows 1/2 cup all-purpose flour 1/2 teaspoon salt 1/2 cup sugar 1/2 teaspoon cinnamon Pinch nutmeg 3 egg whites, beaten 1/2 stick melted butter 1/2 teaspoon vanilla extract Instructions: Add all the milk shake ingredients except the ice cream into a blender and blend until smooth. Add the ice cream and blend until smooth and thick. Pour into glasses, garnish with whipped cream, ground nutmeg, and a Cinnamon Wafer Cookie shard. Preheat the oven to 350 degrees F. Lightly grease a 9- by 13-inch cookie sheet.
In a bowl, mix all the dry ingredients together. Add the wet ingredients to the dry ingredient mixture. Spread the mixture thinly and evenly on the prepared cookie sheet. Bake until golden brown, 8 to 10 minutes. Let cool. Break into shards. Use as garnish for Pumpkin Milk Shakes. ","[Chardonnay, Riesling, Moscato, Pinot Grigio]" 35733,"Mykonos Martini 1 part gin 1 splash dry white vermouth 1 splash kalamata olive juice Kalamata olives, for garnish Instructions: Add gin, vermouth, and olive juice to a cocktail shaker filled with ice. Shake vigorously. Pour into chilled martini glasses. Garnish with a pick skewered with kalamata olives. ","[Gin, Vermouth, Prosecco]" 35734,"Salad on a Stick 2 carrots, thinly sliced diagonally 1 cucumber, thinly sliced diagonally 1/2 head iceberg lettuce, cut into 2 1/2-inch chunks 1 cup grape or cherry tomatoes Blue cheese dressing, for serving Instructions: Thread the carrots, cucumber, lettuce and tomatoes onto 4 long wooden skewers, alternating the vegetables. Refrigerate; serve with the dressing. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio]" 35735,"Pizza Toast 1 large tomato, sliced 3 tablespoons olive oil 1 tablespoon red wine vinegar Salt and ground black pepper 2 slices sourdough bread 4 ounces fresh burrata, cut into pieces 1/2 cup warm marinara sauce 2 tablespoons freshly grated Parmesan cheese 1/4 cup sliced banana peppers 1/4 teaspoon dried oregano 1/4 teaspoon crushed red pepper flakes Instructions: Preheat the oven to 375 degrees F. Place the sliced tomatoes in a shallow bowl, drizzle with 1 tablespoon of the olive oil and the red wine vinegar and season with salt and pepper. Set aside. Place the sourdough bread on a cast-iron skillet and drizzle with the remaining 2 tablespoons olive oil. Bake for 3 to 4 minutes until lightly toasted. Remove from the oven, flip the bread and add the burrata, then the marinated tomatoes on top. Return to the oven for 5 more minutes, until the cheese has melted. Add the warm marinara, grated Parmesan, banana peppers, oregano and crushed red pepper and enjoy immediately. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 35736,"Hennessy Tavern Chopped Salad 1/2 cup sherry vinegar 6 tablespoons capers with juice 6 heaping tablespoons spicy mustard 6 to 7 shallots 3 cups olive oil 2 cups chopped radicchio 2 cups chopped watercress 2 cups chopped fresh mint leaves 2 cups chopped cucumbers 2 cups diced tomatoes 2 cups crumbled feta cheese 1/2 cup pitted and chopped kalamata olives 2 cups chopped scallions Instructions: Dressing: Puree vinegar, capers, 3 tablespoons mustard, and shallots until well blended. Pour into a bowl. Add the remaining mustard around the edge of the bowl and fold into the mixture. Add the oil in a stream while stirring constantly until creamy. Salad: Combine all of the ingredients in a large bowl. Transfer about 1 1/2 cups of the salad mixture into serving bowls. Coat lightly with some dressing and toss to combine. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 35737,"The Best Red Chicken Enchiladas 2 large skin-on, bone-in chicken breasts (about 8 ounces each) 12 dried guajillo chiles, stemmed and seeded (about 4 ounces) (see Cook's Note)
3 dried cascabel chiles, stemmed and seeded (about 1/2 ounce) (see Cook's Note)
1 medium bunch cilantro, leaves and stems separated
8 cloves garlic, peeled
Kosher salt
1 teaspoon black peppercorns
1 teaspoon coriander seeds
1 cup vegetable oil
Eight 6-inch corn tortillas
8 ounces queso fresco, crumbled
Crema, for serving
Chopped yellow or white onion, for serving
Lime wedges, for serving
Instructions: Bring 3 cups water, the chicken, guajillo, cascabel, cilantro stems, garlic, 1 tablespoon kosher salt, peppercorns and coriander seeds to a boil in a large saucepan over medium-high heat. Reduce to a simmer, cover and cook on low until the chicken is cooked through, 20 to 30 minutes. Remove the chicken from the liquid to a plate (reserve the cooking liquid) and set aside until cool enough to handle. Remove the skin and separate the meat from the bones; discard the skin and bones. Shred the meat into small pieces and put into a medium bowl.
Let the hot cooking liquid cool for 5 minutes or so, then transfer it to a blender, filling no more than halfway. Remove the center cap from the lid and place it on the blender. Cover the lid with a folded kitchen towel to catch splatters, and pulse until smooth. Pour the sauce into a medium bowl and repeat with any remaining cooking liquid. Season with salt.
Pour 1/2 cup of the cl sauce over the shredded chicken. Stir to combine and season with salt if necessary.
Position a rack in the center of the oven and preheat to 425 degrees F.
Heat the oil in a medium skillet over medium-high heat until it bubbles immediately when the edge of a tortilla touches the surface. Working one at a time, fry the tortillas until just starting to brown and crisp, about 10 seconds per side (they should still be somewhat pliable). Drain on paper towels.
Dip both sides of each tortilla in the cl sauce just to coat and transfer to a rimmed baking sheet. Spread 1/2 cup of the cl sauce in a 6-inch strip down the center of a 13-by-9-inch baking dish.
Spoon 1/4 cup of the shredded chicken across the center of a tortilla. Fold one side over the filling, then roll up the tortilla. Place seam-side down in the prepared baking dish. Repeat with more sauce and remaining tortillas (the enchiladas should be nestled right up against each other in the pan). Top with any remaining sauce in your bowl or leftover on the baking sheet. Cover tightly with foil and bake until the sauce bubbles, 20 to 25 minutes. Remove the foil, top with the cheese and bake until the cheese melts but doesn't brown, 5 to 10 minutes. Let sit 10 minutes.
Top the enchiladas with crema, cilantro leaves and onions. Serve with lime wedges for squeezing over.
","[Rioja, Tempranillo, Garnacha, Barbera]" 35738,"Vietnamese Summer Rolls with Shrimp and Ground Pork 1/2 pound fatty ground pork 2 medium cloves garlic, finely minced 1 thin scallion, finely minced 3 1/2 tablespoons nuoc mam (plus extra for sprinkling) 1 tablespoon plus 1/2 teaspoon sugar 1 egg, beaten 1 tablespoon cornstarch 8 medium shrimp, about 1/4 pound 8 square sheets of banh trang, 8 1/2 inches per side* 1 cup shredded lettuce 1/2 cup mung bean sprouts 1/2 large carrot, shredded 4 teaspoons chopped dry-roasted peanuts One large bunch fresh mint One large bunch fresh cilantro Instructions: In a bowl, mix the pork with the garlic, scallion, 1 1/2 tablespoons of nuac mam, 1/2 teaspoon sugar, egg, and cornstarch. Leave in refrigerator for 1/2 hour. Meanwhile, prepare the charcoal fire (or heat indoor grill).
When grill is heated, shape the pork mixture into 6 balls. Lightly oil a steamer tray and steam balls for 5 minutes. Transfer partially cooked balls to a hot grill fire. Cook for 10 minutes, turning occasionally, so all sides of the pork balls get golden brown. Remove pork balls from fire, cut them in half, and return them to fire, cut side down. Grill for 5 minutes. Remove pork and, when cool enough to handle, cut in shreds roughly 1 1/2 inches long and 1/4-inch thick. Reserve.
Bring a few quarts of salted water to a boil. Plunge the shrimp into the boiling water then turn the heat off. Remove shrimp from water when just cooked (about 2 to 3 minutes). In a bowl, mix 2 tablespoons fish sauce and remaining tablespoon of sugar. When shrimp are cool enough to handle, peel and slice them in half the long way (cutting the shrimp into 2 thin, C-shaped pieces). Reserve shrimp and fish sauce mixture.
Dip one sheet of banh trang into a basin of warm water, keep it submerged for 2 to 3 seconds, then remove it immediately from the water. Try to dip all of it into the water simultaneously, and handle it carefully so it doesn't tear. Place the sheet on a dry towel.
About 1-inch above the lower edge of the sheet, spread out 1/8 cup of shredded lettuce. Leave a 1 1/2-inch gap between the left edge of the sheet and the lettuce, and a 1 1/2-inch gap between the right edge of the sheet and the lettuce. Define a rectangle with the lettuce that's about 5 inches wide and 3 inches in the other direction (towards the center of the sheet). Now evenly top the lettuce rectangle with 1/8 of the bean sprouts, 1/8 of the carrots and 1/8 of the peanuts. Evenly distribute 1/8 of the pork over the rectangle. Tear 5 to 6 mint leaves and an equal amount of cilantro, and distribute over the rectangle. Top everything with a few sprinkles of nuoc mam.
Carefully pick up the right edge of the sheet, and fold it leftward toward the center of the filling. Make sure the folded sheet is even and uncreased everywhere. Do the same with the left edge of the sheet. The rectangle of the filling should now be covered by the folded sheet. Pick up the bottom edge of the sheet, and start rolling away from you, towards the top edge, making sure to tuck the filling in tightly as you roll. When you have rolled about halfway to the top of the sheet, dip the shrimp halves in reserved fish sauce/sugar mix. Place 2 shrimp halves along the cylinder that you have half-rolled, and keep on rolling until a fully rolled cylinder is formed. Place under a wet towel. Repeat process 7 more times. Serve immediately, or cover rolls with wet towels and save at room temperature for several hours. Serve with Vietnamese peanut sauce.
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 35739,"Edamame with Dill Salt and Pea Shoots 2 teaspoons coarse salt, such as kosher, plus more for salting the water 12 ounces edamame (fresh soybeans) in the pod, either fresh or frozen 1 rounded tablespoon chopped fresh dill fronds
6 cups fresh pea shoots
Instructions: Bring 8 cups (2 quarts) of water to a boil in a large saucepan. Add a big pinch of coarse salt and then the edamame beans. Boil until the beans turn bright green, 1 minute. Drain into a colander, shaking to remove excess water. Let the beans cool for 2 minutes, and then toss with the salt and dill, tossing to coat. Add the pea shoots, toss briefly and serve immediately with a small dish alongside for collecting the shells. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 35740,"Chocolate Orange Cake 2 tablespoons unsalted butter, softened 1/2 cup plus 1 tablespoon unsweetened cocoa powder
3 cups all-purpose flour
1 1/2 cups granulated sugar
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
2 cups freshly squeezed orange juice, plus 2 tablespoons finely grated zest 3/4 cup mayonnaise
2 tablespoons balsamic vinegar
1 teaspoon vanilla extract
1 cup confectioners' sugar 2 tablespoons unsweetened cocoa powder 2 tablespoons freshly squeezed orange juice
Instructions: For the cake: Preheat the oven to 350 degrees F. Mix together the softened butter and 1 tablespoon of the cocoa to make a thick paste. Use this paste to paint the inside of the Bundt pan. Set aside. In an electric mixer, combine the flour, granulated sugar, baking soda, salt, cinnamon and remaining 1/2 cup cocoa and mix until blended. Add the orange juice, mayonnaise, vinegar and vanilla and mix until just combined, 1 to 2 minutes. Fold in the orange zest. Pour the batter into the prepared pan and bake until a toothpick inserted in the cake comes out clean, 45 minutes. Cool in the pan for 10 minutes, and then turn out onto a cooling rack to cool completely. For the chocolate glaze: Mix the confectioners' sugar and cocoa together. Whisk in the orange juice, 1 tablespoon at a time, until it reaches a good consistency to drizzle. Drizzle the glaze over the cake. ","[Merlot, Cabernet Sauvignon, Pinotage, Malbec]" 35741,"Burger Bar 1 cup Hellmann's? or Best Foods? Real Mayonnaise 1/4 cup crumbled blue cheese or goat cheese 2 Tbsp. chopped fresh herbs (thyme, parsley, chives and/or basil) 4 hamburgers, cooked to desired doneness 4 hamburger buns Instructions: Combine Hellmann's? or Best Foods? Real Mayonnaise, cheese and herbs in medium bowl. Arrange burgers on buns, then top with mayonnaise mixture. Serve, if desired, with sliced tomatoes, lettuce, onion, pickles or our special condiments listed below. For AVOCADO RELISH, combine 2 diced ripe avocados, 1/2 small onion, finely diced, 1 finely chopped jalapeno or serrano chili, juice of 1 lime, 3 tablespoons finely chopped cilantro, salt and pepper to taste. For CHIPOTLE KETCHUP, combine 1 cup ketchup, 1 tablespoon pureed chipotle chili in adobo sauce and 1/4 teaspoon salt. For GREEN CHILI-PICKLE RELISH, combine 3 finely chopped grilled, peeled and seeded poblano chilis, 3 finely diced kosher pickles, 1/4 cup finely chopped red onion, 3 tablespoons each: fresh lime juice, chopped fresh cilantro and Bertolli Extra Virgin Olive Oil and 2 tablespoons honey. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Zinfandel]" 35742,"Sesame Noodles With Mushrooms 8 ounces thin noodles 1/4 cup soy sauce
1/4 vegetable oil
3 tablespoons pure sesame oil
2 tablespoons sugar
2 tablespoons rice wine vinegar
1/2 teaspoon hot cl oil
4 cloves garlic, minced
4 tablespoons salted butter
8 ounces cremini mushrooms, thinly sliced
4 ounces shiitake mushrooms, thinly sliced
4 green onions, thinly sliced
Instructions: Bring a large pot of water to a boil. Cook the noodles according to the package instructions in the boiling water. Drain and set aside. Mix together the soy sauce, vegetable oil, sesame oil, sugar, vinegar, cl oil and garlic in a small pitcher. Set aside. Add the butter to a large skillet over medium-high heat. When the butter has melted, add the mushrooms and cook until thoroughly browned, 5 to 7 minutes. Pour in the sauce and stir to combine. Remove the skillet from the heat. Add the noodles and toss to combine. Sprinkle over the green onions and give one final toss. Serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 35743,"All about the Sea 2 tablespoons lobster base 8 (5-ounce) lobster tails 1/4 cup olive oil 1 pound jumbo shrimp 2 pounds mussels, cleaned and debearded 1/2 pound chopped clams 3 pounds whitefish, cut into 1-inch cubes Salt White pepper 1 teaspoon garlic 1 pound cooked linguine Alfalfa sprouts, for garnish Instructions: Bring 2 quarts water to boil, add lobster base. Add lobster tails and cook for 5 minutes. Add olive oil to a large skillet. Saute the shrimp, mussels, clams, and whitefish, covered, for 7 to 10 minutes. Season with salt, white pepper, and garlic. Place Sauteed seafood on bed of linguine. Set two lobster tails on side and garnish with alfalfa sprouts. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 35744,"Lentil Stew with Coconut and Madras Curry 1/2 cup extra-virgin olive oil 1 large onion, large dice
4 cloves garlic, sliced
2 tablespoons madras curry powder Kosher salt and freshly ground black pepper
3 parsnips, peeled and sliced into 1/2-inch pieces
1 large sweet potato, peeled and large diced
1 cup red lentils
4 cups vegetable stock
One 14-ounce can coconut milk
1 tablespoon white balsamic or chardonnay vinegar
4 cups spinach
1 Fresno cl, finely diced 4 sprigs fresh mint Wedges of lime, for serving
Serving suggestion: grilled naan sprinkled with zaatar
Instructions: Heat the olive oil in a large stock pot over medium heat. Add the onion, garlic, madras curry, salt and pepper. Cook, stirring occasionally, until the onions start to soften, about 1 minute. Add the parsnips, sweet potatoes and red lentils and cook until warm, 1 to 2 minutes. Add the vegetable stock and coconut milk. Simmer until the vegetables are tender and the lentils are cooked, 25 to 30 minutes. Stir in the vinegar and spinach and cook until the spinach is wilted, about 1 minute more. Ladle the stew into bowls and garnish with the Fresno cl, fresh mint and a lime wedge. Serve with grilled naan if desired. ","[Chardonnay, Sauvignon Blanc, Riesling, GSM]" 35745,"Leek, Potato, and Bacon Casserole 2 leeks, white and light green (about 6 ounces) 6 slices smoked bacon 1 tablespoon unsalted butter, plus for brushing the pan 3 teaspoons kosher salt Freshly ground black pepper 2 medium red potatoes, diced (about 8 ounces or 2 cups) 2 cloves smashed garlic 2 sprigs fresh thyme 6 large eggs, beaten 1 1/2 cups half-and-half 6 ounces Jarlsberg Swiss cheese, grated (about 2 cups) 1/2 teaspoon freshly grated nutmeg Instructions: Preheat the oven 325 degrees F. Butter an 8-by-8-inch square flameproof casserole dish. Halve the leeks lengthwise, and then cut them crosswise into half circles (There should be about 1 3/4 cups.). Put the cut leeks in the basket of a salad spinner, or a colander set in a bowl, and fill with water. Swish the leeks around to flush out any grit. Lift the basket from water--don't pour the water off or you will pour any grit right back over the leeks. Heat a medium skillet over medium heat and fry the bacon until crispy, about 5 minutes. Transfer the bacon to a paper towel-lined plate to cool, then crumble. Discard all but 1 tablespoon of the pan drippings, add the butter and leeks, and season with 1/2 teaspoon salt and some pepper. Cook until tender, about 10 minutes. Meanwhile, put the potatoes in a small saucepan with the garlic, thyme, and 1 1/2 teaspoons of salt and water, to cover. Bring to a boil over high heat, then drain. Discard the thyme and garlic and add potatoes to the leeks. In a medium bowl whisk together the eggs and half-and-half, then stir in the leek mixture, 1 cup of the cheese, the bacon, and nutmeg. Season with 1 teaspoon of salt and some pepper. Transfer the mixture to the prepared dish, cover with foil and bake until just set but still moist, about 55 minutes. Remove from the oven and set aside. Position a rack in the upper part of the oven and preheat the broiler. Scatter the remaining 1 cup cheese over the casserole and broil until the cheese browns, about 3 minutes. Set aside for 5 to 10 minutes before serving. Unmold or serve from baking dish. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 35746,"Peach Glazed Ham 3 cups peach nectar 1 (1-inch) piece ginger, smashed 1/2 lemon, juiced 4 cloves garlic, smashed 1/4 cup Dijon mustard 1 cup brown sugar 1 (14-pound) precooked ham 3 whole peaches Instructions: Preheat oven to 350 degrees F. In a medium saucepan, simmer together peach nectar, ginger, lemon juice, and garlic cloves. Simmer for 20 minutes. Strain out ginger and garlic. Prepare ham for glaze. Rub Dijon mustard and then brown sugar on the ham. Pour glaze on bottom of pan and throw in sliced peaches for additional peach flavor. Place ham in oven for 1 1/2 hours. Every 10 to 20 minutes glaze ham with the glaze from bottom of pan to keep moist. ","[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 (1-pound) round of brie cheese 1/4 cup fig jam 8 slices prosciutto 1/4 cup" 35747,"Apple Pie as It Should Be 4 1/2 cups sifted all-purpose flour 2 teaspoons kosher salt 2 teaspoons sugar 12 ounces (3 sticks) cold unsalted butter, cut into pieces 1/2 cup ice water (strain out the ice just before using) 2 teaspoons red wine vinegar 5 Granny Smith apples, peeled, cored, and thickly sliced 1/2 cup sugar 1/8 teaspoon salt 1 1/2 tablespoons cornstarch 1/4 teaspoon cinnamon 1/8 teaspoon nutmeg 1 teaspoon pure vanilla extract 1 1/2 tablespoons cold unsalted butter, cut into pieces 1 tablespoon heavy cream 1 tablespoon sugar Instructions: Pie Crust: In a mixer fitted with a paddle attachment (or using a hand mixer), mix the flour, salt, and sugar for 1 minute. Add the butter and mix just until you have a crumbly, sandy mixture. You should still be able to see the pieces of butter. In a small bowl, stir the water and vinegar together. With the mixer running at medium speed, drizzle in the water-vinegar mixture and mix just until a dough forms. You should still see small bits of butter. Turn out onto a work surface, divide the dough in half, and shape into round, flat disks. Wrap separately in plastic wrap and refrigerate at least 30 minutes before using. (Or, refrigerate up to 48 hours or freeze up to 1 month before using. If frozen, let thaw in the refrigerator overnight before rolling out.) When the time comes to roll out the dough, let the dough warm up for a few minutes at room temperature. Dust a work surface with just a few tablespoons of flour and keep some extra flour at hand. If you like, you can roll out the dough between 2 sheets of waxed paper (flouring the bottom sheet and the top of the dough before rolling), which makes it much easier to transfer to the pan later on. However, you won't be able to check the progress of the dough as easily. It's entirely up to you. Sprinkle a little flour on top of the dough and start rolling outward from the center with quick, light strokes. Don't worry if the edges split a bit; concentrate on forming a good circle from the center. Lift up and rotate the dough 1/4 turn every minute or so to help ensure even rolling. The dough should feel smooth and soft; some say it should feel like the inside of your forearm. If it gets sticky, sprinkle on a bit more flour, but don't do this more than 2 or 3 times; the dough will absorb too much flour. Instead, put it back in the refrigerator for 15 minutes to firm up the butter. Keep rolling until the circle is at least 2 inches larger than your pan (for example, 11 inches wide for a 9-inch pie pan), or 3 inches larger for deep-dish pies. Set your pie or tart pan nearby. We always use heavy aluminum pans, because glass pans seem to bake the crust too fast. However, we know that the advantage of glass is that you can easily check the color of the crust. Again, it's up to you. Either choice will work. To transfer the crust to the pan, we find it easiest to roll a finished crust up onto the rolling pin, then gently unroll it in the pan. Or, you can fold it gently in quarters, lift it up, position the center point on the center of the pan, and unfold it into the pan. If using waxed paper, peel off the top layer, turn the crust gently into the pan, and peel off the remaining paper. Make sure that the dough is allowed to settle completely into the pan. Don't stretch and press the dough into the corners; stretched dough will likely shrink back when you bake it. Instead, lift the edges of the crust to let it settle down into the corners. If the dough tears a bit, don't be concerned; we'll patch it in a minute. Using scissors or a sharp knife, trim the dough to within 3/4-inch of the rim. Use any extra scraps to patch the crust, pressing with your fingers (wet them if necessary) or set aside. Leave the edges of the bottom crust hanging over the rim. Roll out the second piece of dough into a circle about 11 inches in diameter. Line a sheet pan with parchment or waxed paper. Roll the dough up onto the rolling pin, and then unroll it onto the sheet pan. Chill for 20 to 30 minutes before filling. Preheat the oven to 425 degrees. In a medium bowl, toss the apple slices, sugar, salt, cornstarch, cinnamon, nutmeg, and vanilla together. Transfer to the pie shell, and dot with the butter. Brush the overhanging edges of the dough with water. Carefully place the rolled-out top crust on top and pinch the edges together, turning under all around to make a thick edge. To decorate the rim, just press it all around with the back of a fork. For a slightly more advanced look, press the thumb and forefinger of one hand together. Use them to gently push the thick dough rim outward, while pushing inward with the forefinger of the other hand, so that they intersect in a \V\ with the dough in between. Repeat all around the rim to make a wavy edge. With the tips of a pair of scissors, snip 4 evenly spaced small vent holes in the top crust. Brush the top of the pie with cream, then sprinkle evenly with sugar. Place the pie on a sheet pan to catch any juices that boil over. Bake in the center of the oven for 10 minutes, then reduce the heat to 375 degrees and bake until the crust is golden brown and the juices are bubbling at the vents, 40 to 50 minutes more. Check the pie after 30 minutes; if the crust is browning too quickly, cover lightly with foil. Let cool at least 30 minutes before serving. Serve warm or at room temperature. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 35748,"Grilled New Potatoes with Lemon-Garlic Aioli and Parsley 3 pounds small new potatoes 1 1/2 cups best-quality mayonnaise 6 cloves garlic, coarsely chopped 1/4 cup fresh lemon juice 2 teaspoons finely chopped lemon zest Salt and freshly ground pepper Olive oil 1/4 cup finely chopped fresh flat-leaf parsley Instructions: Place the potatoes in a stockpot and cover with cold water. Bring to a boil, season the water with salt, and cook until almost tender, about 15 minutes. Drain the potatoes, and when cool enough to handle, cut each potato in half. Preheat the grill to medium. Add the mayonnaise, garlic, lemon juice, and zest to a blender and blend until smooth. Season with salt and pepper, to taste. Set aside. Brush the potatoes with oil on all sides and sprinkle with salt and pepper. Grill, cut side down, until golden brown and just cooked through. Remove the potatoes to a platter. Drizzle the aioli over the potatoes and sprinkle with chopped parsley. ","[Chardonnay, Sauvignon Blanc, Vermentino, Riesling]" 35749,"Chocolate and Orange Brown Rice Treats Coconut oil, for greasing the baking dish 3 cups brown rice cereal
1/2 cup pure maple syrup
2/3 cup creamy roasted almond butter
1 teaspoon grated orange zest 1/4 teaspoon kosher salt
1/2 cup dark chocolate chips, such as Guittard
Instructions: Lightly grease an 8-inch square baking dish with coconut oil. Line the baking dish with one strip of parchment paper and set aside. To a large bowl, add the rice cereal. In a small saucepan over medium heat, bring the maple syrup to a simmer. Whisk in the almond butter, orange zest and salt until smooth. Remove from the heat and pour the mixture over the cereal. Using a rubber spatula, toss well to coat. When cool to the touch, stir in the chocolate chips. Pour into the prepared baking dish and refrigerate until set, about 1 hour. Cut into bars and serve. ","[Syrah, Zinfandel, Tempranillo, Merlot]" 35750,"Fondant Marshmallows 1 (24-ounce) box ready-to-use pure white rolled fondant Food coloring kit with various colors Powdered sugar, for dusting 20 jumbo-sized marshmallows 20 popsicle sticks Instructions: Line a large sheet pan with parchment paper. Divide fondant into as many pieces as colors that you would like to have. Knead food coloring, 1 drop at a time, into fondant. Sprinkle work surface and rolling pin with powdered sugar. Flatten fondant into a square and roll it out until it is 1/4-inch thick, rotating it so that it does not stick. Pierce any bubbles with a fork. Brush off excess sugar with a pastry brush. With a knife, cut fondant into pieces just large enough to wrap each marshmallow. Stick each marshmallow on the end of each popsicle stick. Roll fondant around each marshmallow, pressing lightly to seal. ","[Chardonnay, Riesling, Moscato, Sparkling wine]" 35751,"Smothered Shrimp Oil, for frying 2 pounds fresh or frozen shrimp, thawed and peeled and deveined 1 teaspoon black pepper 2 teaspoons garlic powder Salt Flour, for dredging and thickening 1 large onion, chopped Water 4 cups cooked white rice Instructions: Heat oil in skillet. Lightly season shrimp with pepper, garlic powder, and salt and then dredge in the flour, shaking off any excess. Lightly fry until shrimp turn pink and curl, about 2 minutes per side. Remove from skillet and drain. Saute onions in the same pan until they begin to soften. Add a couple tablespoons of flour and whisk well to make a roux. Season with a little more salt, pepper, and garlic powder. Whisk in water, 1/4 cup at a time until desired consistency is reached. Add shrimp and simmer in gravy for 10 minutes. Serve over white rice. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 35752,"Individual Peach Upside-Down Cake 3 tablespoons unsalted butter, divided 1/4 cup light brown sugar 2 medium peaches, peeled 1-ounce finely chopped crystallized ginger, approximately 3 tablespoons 2.5 ounces all-purpose flour, approximately 1/2 cup 1 teaspoon baking powder 1/8 teaspoon baking soda 1/8 teaspoon kosher salt 1/3 cup granulated sugar 1/2 cup buttermilk, room temperature 1/2 teaspoon vanilla extract Whipped cream or ice cream, for serving, optional Instructions: Preheat oven to 350 degrees F. Divide 2 tablespoons of the butter between 4 (6-ounce) ramekins. Melt the remaining tablespoon of butter and set aside. Evenly divide the brown sugar between the ramekins; sprinkling it into the bottoms of the dishes. Cut each peach into 12 to 14 pieces. Lay the peaches on top of the sugar; evenly dividing them between the dishes and sprinkle with the ginger. Set aside. In a medium mixing bowl whisk together the flour, baking powder, baking soda and salt. In a separate bowl whisk together the sugar, buttermilk, vanilla extract and 1 tablespoon of melted butter. Add the wet mixture to the dry mixture and stir just until combine. Pour the batter over the peaches; dividing the mixture evenly between the dishes. Place on the middle rack of the oven and bake for 20 to 25 minutes or until the cake reaches an internal temperature of 190 degrees F on an instant-read thermometer. Remove from the oven to a rack and allow to cool for 5 minutes. Run a knife around the edge of each dish and turn upside down onto a serving plate. Repeat with each cake. Serve immediately with whipped cream or ice cream if desired. ","[Chardonnay, Riesling, Moscato, Pinot Grigio]

" 35753,"Warm Chanterelle and Pancetta Salad 2 shallots, peeled and minced 1/2 pound chanterelles, trimmed and quartered 1/4 cup pine nuts 7 tablespoons extra-virgin olive-oil 1 tablespoon fresh lemon juice 2 tablespoons red wine vinegar 4 large handfuls of mixed greens (such as frisee, arugula, or red oak or bibb lettuce) Freshly ground black pepper 1/4 pound pancetta, diced Instructions: Cook pancetta in a medium saute pan over low heat until crisp, about 20 minutes. Drain on paper towels, then transfer to a large bowl. Pour off fat from pan (a thin film will remain). Increase heat to medium, add shallots to pan, and cook until tender, about 15 minutes. Increase heat to high; add chanterelles and pine nuts and saute until both are lightly browned, about 5 minutes. Transfer mixture to bowl with pancetta. In the same pan, warm oil over medium heat, then whisk in lemon juice and vinegar and heat through, scraping up the flavorful browned bits from the bottom of the pan. Add mixed greens to bowl with pancetta, chanterelles, and shallots. Add the warm vinaigrette and toss salad well. Divide between 4 plates and season to taste with pepper. ","[Burgundy, Barolo, Chianti, Tempranillo]" 35754,"Cheese Fries 1 sack frozen French fries, any brand or shape ? crinkle cut, thin cut, steak cut, waffle fries prepared to package directions 2 tablespoons butter 2 tablespoons all-purpose flour 1 1/2 cups whole milk 2 1/2 cups, (10-ounce) sack shredded yellow Cheddar 3 squirts ketchup, about 1/4 cup Instructions: Have your GH (Grown Helper) put fries in oven on a cookie sheet. While fries are baking in the oven, have a GH place a sauce pot on the stove and heat it over medium heat. Add butter and melt it. Add the flour and stir. Cook butter and flour together for 1 minute or so. This is called \roux\ (like Tiger and Roo with Pooh Bear) and it helps to thicken up sauces. Use a whisk to stir as the milk goes into the pot. Keep stirring until the milk gets thicker. Use a wooden spoon or heat-safe spatula to stir in the cheese. When all of the cheese melts, take the sauce off the heat and stir in 3 squirts of ketchup. This is your SECRET ingredient. When everyone asks what you put in your cheese sauce that makes it taste so good, just say milk and cheese, you can NEVER tell what secret ingredients you add! Tell your GH to keep the secret, too or they can never help you again!
Pour the sauce over the fries or serve the sauce on the side if you like to dipping better. ","[Chardonnay, Riesling, Sauvignon Blanc, Pinot Grigio]" 35755,"Shrimp and Scallop Ceviche 1/4 cup kosher salt, plus more for seasoning 1 pound medium shrimp, peeled and deveined 1/2 pound bay scallops 2 lemons, juiced 2 limes, juiced 2 oranges, juiced 1 cup peeled, seeded and diced cucumber 1/2 cup finely chopped red onion 2 serrano chiles, seeded and finely chopped 1 cup seeded and diced tomatoes 1 Hass avocado, peeled, seeded, and chopped into 1/2-inch pieces 1 tablespoon roughly chopped fresh cilantro leaves, plus leaves for garnish 1/4 cup extra-virgin olive oil Instructions: Put a 4-quart stockpot over high heat and fill with 2 quarts of water. Season the water with 1/4 cup kosher salt and bring to a boil. Once the water comes to a boil, add the shrimp to the pot and immediately turn off the heat. Let the shrimp sit until just cooked through, about 3 minutes. Remove the shrimp from the water and spread out on a sheet pan to cool. Once the shrimp are completely cooled, chop into 1/2-inch pieces and put in a medium-sized nonreactive bowl. Add the scallops, lemon, lime and orange juices and stir in the cucumber, red onion and chiles. Refrigerate for 1 hour. Stir the tomatoes, avocado, chopped cilantro, and olive oil into the shrimp and scallop mixture. Allow it to sit at room temperature for 30 minutes, then season to taste with kosher salt. To serve, divide the ceviche between 6 chilled martini glasses, garnish with cilantro leaves. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 35756,"Mulled Merlot 1 bottle Merlot Store bought mulling spices Instructions: Pour 1 bottle Merlot and mulling spices into a medium heavy saucepot. Stir with a wooden spoon. Heat wine over low heat until warm and spices have infused. Ladle wine into heat-proof wine glasses. ",[Merlot] 35757,"Penne with Salad Stuff 8 ounces penne or short fusilli pasta 1 juicy lemon 1/3 cup extra virgin olive oil Grated rind and puree of a lemon Dijon Mustard Garlic 10 yellow or red cherry tomatoes, halved or quartered (depending upon how large they are) Nice bunch arugula or watercress; well washed, stemmed Salt and crushed red pepper Instructions: Bring water to a boil for pasta. Salt water and boil pasta for 10 minutes or until \al dente.\ Meanwhile in the bottom of a mixing bowl combine about 1/3 cup extra virgin olive oil, rind and juice of a lemon, mustard to taste and season with salt and crushed red pepper. Mince some garlic, halve or quarter cherry tomatoes and add to bottom of mixing bowl. Cut arugula into chiffonade ( not necessary with watercress). When pasta is done, drain it and return to pasta pot and toss with chiffonade of arugula; add dressing and toss until well combined. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 35758,"Grilled Marinated Hanger Steak Bulgogi-Style 1/2 cup Korean cl bean paste (gochu-jan) 2 tablespoons minced garlic 1 tablespoon minced ginger 1/4 cup rice vinegar 1/4 cup sugar 1/4 cup thin soy sauce 1 tablespoon coarse ground black pepper 1 cup canola oil 1/4 cup sesame seed oil 1 cup chopped scallions 1/3 cup chopped cilantro 3 pounds hanger steak, sinew removed Sliced green scallions, for garnish Fried shallots, for garnish (optional) 4 cups rice wine vinegar 1/4 cup sugar 1 tablespoon salt 2 English cucumbers (hothouse), 1/8-inch half moon slices 2 large red onions, 1/8-inch slices 1/2 cup sliced garlic 1/4 cup Korean cl flakes (gocho-karu) 4 halved Thai bird chiles, de-seeded 1 cup scallions, 1/2-inch pieces Canola oil to cook 4 large whole eggs 1 tablespoon minced garlic 1 tablespoon minced ginger 2 tablespoons chopped scallions 6 cups cooked jasmin rice, cooled and broken up (usually day old) 1/2 pound picked bean sprouts 2 tablespoons thin soy sauce 1 tablespoon sesame seed oil Salt and black pepper to taste 1/2 cup of above marinade 1/2 teaspoon of salt Juice of 1 lemon Instructions: In a food processor, add cl paste, garlic, ginger, vinegar, sugar, soy and black pepper. Blend well than drizzle in the oils. While still running, add the scallions and cilantro. Check for seasoning. It should not be salty since salt is added right before grilling. Remove 1/2 cup of the marinade and reserve for sauce. In a dish, completely coat the hanger with remaining marinade and let marinate overnight. On a hot, oiled grill, season hanger with salt and grill, about 8 minutes for medium-rare. For the kimchee: In a large non-reactive pan, heat the vinegar, sugar and salt. When boiling, add the cucumbers, onions, garlic, cl flake, chiles and scallions. Bring back to a boil, pull off heat and let stand to room temperature. Store in a glass jar with a loosened lid at room temperature to ferment slightly. After 2 days at room temperature, store in refrigerator. For the fried rice: In a hot wok coated with canola oil, quickly scramble the eggs to soft stage. Set aside. In the same hot wok coated with oil, add garlic, ginger and scallions. Cook until soft then add rice, bean sprouts, soy and sesame oil. Season and add back the eggs. Heat thoroughly and check for seasoning.
Plating: On a large white plate, zig-zag the sauce. Place small mound of rice and top with hanger steak sliced in half, on the bias. Place kimchee on top and garnish with sesame seeds, scallions and fried shallots. Mix all in a bowl. ","[Cabernet Sauvignon, Syrah, Malbec, Tempranillo]" 35759,"Justin's Chicken Tender Salad 1 (8-ounce) bag spicy chips (recommended: Doritos) 1 (8-ounce) bag blue corn tortilla chips 1 cup all-purpose flour 3 eggs, beaten 4 boneless/skinless chicken breasts, cut into 1-inch strips 1 cup grapeseed oil 1 to 2 tablespoons Big Daddy Seasoning, recipe follows 1 head romaine lettuce, chopped 2 cups field greens 1 (12-ounce) can black beans, drained and rinsed 1 1/2 cups diced plum tomatoes 1 1/2 cups shredded sharp Cheddar 2 avocados, diced 4 ounces sliced jalapeno 1/4 cup chopped fresh cilantro leaves 1 (16-ounce) bottle peppercorn ranch dressing 1/2 cup smokey paprika 1/4 cup granulated onion powder 1/4 cup granulated garlic powder 3 tablespoons seasoned salt 1/4 cup fresh cracked pepper 1/2 cup kosher salt Instructions: With hands crush each bag of chips separately into a shallow dish. In another shallow dish, add 1 cup of flour and in another shallow dish; beat 3 eggs. Dredge chicken strips in flour, then egg and finally into the crushed tortillas. Dredge half the chicken in the spicy chips and the other half into the blue corn chips. Transfer to plate. Sprinkle with Big Daddy seasoning. In a large skillet over medium-high heat, add oil. Add chicken strips 1 at a time and pan-fry until golden and cooked through, about 3 minutes on each side. Remove from pan onto a plate and reserve. In a large bowl, toss together lettuce, field greens, beans, plum tomatoes, Cheddar, avocados, jalapenos and fresh cilantro. Top with cooked chicken and peppercorn dressing. In a large bowl, mix ingredients together. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Tempranillo]" 35760,"Beef and Vegetable Kabob 2 Tbsp. Mrs. Dash? Original Seasoning Blend 1 lb. beef sirloin, cut into 1 1/2 inch cubes 1/4 red onion cut into wedges, then in half and separated 1/2 lb. whole mushrooms, stems removed and chopped 1 Tbsp. olive oil cooking spray Instructions: Low-Sodium Recipe

1. Marinate the meat with Mrs. Dash? Original Seasoning Blend, garlic, onions and mushrooms for 30 minutes.
2. Heat grill or cast iron grill plate. Spray with cooking spray.
3. Skewer meat rotating with onion and mushroom. Brush with olive oil.
4. Grill kabobs about 6-8 minutes to desired degree of doneness, brushing with any remaining marinade during cooking. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 35761,"Corn Mashed Potatoes 1 1/2 pounds small Yukon gold potatoes Salt 8 tablespoons (1 stick) unsalted butter 1 small yellow onion, roughly chopped 2 cloves garlic, roughly chopped 2 cups corn, from about 2 ears of corn, or 2 cups frozen and thawed kernels Freshly ground black pepper 1 1/2 cups heavy cream Instructions: Place the potatoes in a large pot, cover with cold water and season with salt. Bring to a boil, reduce the heat to medium and simmer until tender, about 20 minutes. Drain well, then cool slightly. Return the potatoes to the pot and, using a masher, mash the potatoes. Meanwhile, melt the butter in medium, heavy skillet over medium heat. Add the onions and saute until translucent, about 5 minutes. Add the garlic and corn and saute about 5 minutes. Season with salt and pepper. Add the cream and cook over medium-low heat for 3 minutes longer. Add the sauteed corn to the mashed potatoes and stir to combine until the liquid is fully absorbed. Season with salt and pepper. Serve immediately. ","[Chardonnay, Riesling, Sauvignon Blanc, Pinot Grigio]" 35762,"Chicken Tortilla Soup 2 tablespoons vegetable oil 1 small onion, diced 2 tablespoons minced garlic 2 jalapenos, finely diced 6 cups low-sodium chicken broth One 14.5-ounce can fire-roasted diced tomatoes One 14.5-ounce can black beans, rinsed and drained 3 chicken breasts, boneless and skinless 2 limes, juiced, plus wedges for garnish Salt and freshly ground black pepper 1 cup roughly chopped fresh cilantro leaves One 8-inch flour tortilla, grilled, cut into thin strips 1 avocado, pitted, sliced 1 cup shredded Monterrey cheese Instructions: In a large saucepan heat the vegetable oil. Add the onions and cook for 2 minutes. Once the onions have softened add the garlic and jalepenos and cook for another minute.
   Pour the chicken broth, tomatoes and beans into the pot and bring to a boil.
   Once at a boil lower heat to simmer and add your chicken breasts. Cook the chicken for 20 to 25 minutes. Once chicken is cooked remove from pot. When cool enough to handle shred it and set it aside.
   Add lime juice and fresh cilantro to the pot.
   In a serving bowl add a mound of shredded chicken. Ladle soup over chicken and top with a lime wedge, grilled tortilla strips, avocado slices and cheese. ","[Rioja, Tempranillo, Garnacha, Pinot Grigio]" 35763,"Eggs Benedict Rx 2 thin slices deli ham 2 tablespoons distilled white vinegar
   2 large eggs
   1/3 cup dry white wine
   2 tablespoons lemon juice
   3 tablespoons unsalted butter, cut into small pieces
   Kosher salt and freshly ground black pepper
   Kosher salt and freshly ground black pepper 2 whole-wheat 100-calorie English muffins, halved and toasted
   1 tablespoon chopped fresh chives Instructions: Cook the ham in a small skillet over medium heat until browned on both sides. Set aside. Fill a medium saucepan with a tight-fitting lid with 2 inches of water. Add the vinegar and bring to a boil. Meanwhile, crack each egg into separate small heatproof mugs. Bring the boiling vinegar water to a simmer and gently lower the mugs all the way into the water. Carefully remove the mugs and leave the eggs behind. Cover and simmer the eggs for 3 minutes. If the yolks appear underdone for your liking, continue cooking them for 1 minute more. Remove the eggs with a slotted spoon to a paper-towel-lined plate. While the eggs simmer, combine the wine and lemon juice in a saute pan and bring to a boil over high heat. Let boil 1 1/2 minutes. Reduce the heat to low, then whisk in the butter, piece by piece, allowing each to emulsify before adding the next. Turn off the heat and season with salt and pepper. Top each English muffin half with a piece of ham, followed by an egg. Drizzle with the sauce and sprinkle chives over the top. Serve warm. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 35764,"Spinach and Artichoke Spread 5 ounces (1/2 a box) frozen chopped spinach, defrosted, drained 1/2 cup sour cream 2 tablespoons mayonnaise 1 clove garlic, grated 1 lemon, zested and juiced 1 lemon, zested and juiced
   Salt and freshly cracked black pepper Salt and freshly cracked black pepper
   One 6-ounce jar marinated artichoke hearts, drained Instructions: Squeeze the drained spinach with a kitchen towel to dry it out. Place into a food processor with the sour cream, mayonnaise, garlic, lemon zest and juice. Puree until smooth. Taste for seasoning and add the artichokes. Pulse 2 to 3 times to leave the artichokes slightly chunky. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 35765,"Cierra's Viva Mexico Dinner Quesadillas Nonstick cooking spray 8 large flour tortillas 1 cup salsa 2 cups grated cheese, a combination of Monterey Jack and cheddar is nice 1/2 cup sliced black olives Instructions: Spray 2 cookie sheets with a nonstick cooking spray. Place 2 tortillas on each sheet. Divide salsa, cheese and olives among 4 tortillas. Take the remaining 4 tortillas and place on top of the prepared tortillas. Gently press down. Bake in a preheated 350 degree oven for 15 minutes or until heated through and cheese is melted. Remove from the oven and cut each quesadilla into 6 pieces. ","[Sauvignon Blanc, Pinot Grigio, Vermentino, Tempranillo]" 35766,"Honey Bourbon Chicken Pops 2 pounds chicken drumsticks 1 cup store-bought or homemade BBQ rub
   Honey Bourbon Glaze, recipe follows 1/2 cup bourbon 1/2 cup ketchup
   1/3 cup apple cider vinegar
   1/4 cup honey
   2 tablespoons Dijon mustard
   2 tablespoons dark brown sugar
   Instructions: Preheat a grill or smoker to 375 degrees F. (If using wood, I love cherry or apple wood.) Lop off about 1/4 inch from the top of a drumstick, and from the tip of the handle of the drumstick, using dry hands and a dry knife. (This way, you can stand them up straight, and it makes pulling the meat up easier.) About an inch up from end of the handle, where the bulb meets the handle, make a sharp cut that goes all the way around the handle (a 360-degree cut), making sure to cut through the skin, muscle and tendons. Push the meat up to the more bulbous end of the leg and remove the little bit of meat on the handle end. Repeat with the remaining drumsticks. Place the rub in a small sheet pan or flat dish and roll each drumstick in the rub. Place the drumsticks directly on the grill and cook, rotating a couple times throughout, until the internal temperature registers 165 degrees F, 20 to 30 minutes. Dunk each drumstick into the Glaze and stand up on the grill until the sauce is caramelized and set, another 10 to 12 minutes. Combine in the bourbon, ketchup, vinegar, honey, mustard and brown sugar in a small saucepot and simmer for 10 minutes. ","[Bourbon, Merlot, Zinfandel, Pinot Grigio]

" 35767,"Sunny's Apple-Chicken Ranch Slaw 1/2 cup apple cider vinegar 2 tablespoons sugar 1/2 cup Hidden Valley? Original Ranch? Dressing 1/4 cup extra-virgin olive oil 2 teaspoons celery seed Kosher salt and freshly ground black pepper 1 rotisserie chicken, skin removed, meat shredded and chopped
1 head red cabbage, shredded 1 cup grated carrots 2 green apples, shredded 1/2 cup chopped red onion 1 cup golden raisins Instructions: Mix and rest. In a large bowl, whisk together vinegar and sugar until dissolved. Stir in Hidden Valley? Original Ranch? Dressing and celery seed. Taste and season with salt and pepper. Add chicken, cabbage, carrots, apples, red onion and raisins. Toss well to combine then cover and let sit at least 1 hour before serving. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 35768,"Bow Tie Pasta with New Potatoes and Olives 1/2 cup olive oil 1/4 cup dry white wine Salt and freshly ground black pepper 3 scallions (green onions), finely sliced 4 large romaine lettuce leaves, rinsed, cut into 1/4 inch wide ribbons 1 red or yellow bell pepper, seeded and cut into 1/8th inch wide julienne 1 pound new small red potatoes 4 cups bow tie pasta 12 Calamata olives, pitted and quartered lengthwise 2 ounces crumbled goat's cheese, optional Instructions: Combine the olive oil and white wine in the bottom of a mixing bowl; season highly with salt and pepper. Add scallions, romaine lettuce and peppers. Scrub the potatoes clean with a vegetable brush. If they are large, cut them in half or quarters. Boil in a quart of water, partially covered, until they are just tender, about 15 to 20 minutes. Drain and refresh under cold water, pat dry. Cut them into bite-sized chunks and add them to the mixing bowl. Toss them while still warm with olive oil and wine. While the potatoes are cooking, boil the pasta until al dente, also drain, refresh briefly under cold water and pat dry. Toss with the potatoes, etc. Serve at room temperature. Garnish each portion with black olives and some goat's cheese if you wish. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 35769,"Lobster Schnitzel with Key Lime Buerre Blanc Four 6-ounce lobster tails 1 cup panko breadcrumbs 1/2 cup all-purpose flour Salt and pepper 1 large egg, beaten 1/2 cup white wine 1 shallot diced 1/4 cup chicken stock 2 ounces key lime juice 1 stick (8 tablespoons) unsalted butter, cold and cut into cubes 1/4 cup clarified butter Instructions: Remove the meat of the lobster tails, making sure to keep them intact. One by one, pound the tails thin: Cover the top and bottom with plastic wrap, place on a hard surface and use a smooth mallet to gradually pound the tail to less than 1 inch thick and uniform. Repeat with each tail. Place the panko and flour and in separate shallow dishes. Season the flour with salt and pepper. Place the egg in another dish. Place the dishes in the order of egg, flour and panko. Take a lobster tail and rinse with the egg, letting the excess drip off before placing it in the flour, lightly coating both sides. Finally press the lobster into the panko, pressing on both sides to coat evenly. Set aside and repeat with the remaining tails. Reduce the wine and shallots to one-fourth in a medium saucepan over medium high-heat. Add the chicken stock and reduce by half. Add the key lime juice and bring to a simmer. Reduce the heat to low and slowly whisk in the cold butter. Check for seasoning and keep warm. Heat the clarified butter in a medium-to-large skillet over medium heat. Sear the lobster tails until golden brown, about 3 minutes per side (these can be done in batches). Be careful not to overcook: the lobster is done when it begins to become firm to the touch. Serve with the sauce and enjoy. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 35770,"15-Minute Grilled Skirt Steak with Pesto Butter 1 1/2 pounds skirt steak 3 tablespoons canola oil Kosher salt and freshly ground black pepper 1/4 cup store-bought basil pesto
4 tablespoons (1/2 stick) unsalted butter, softened 1 pound thin asparagus (see Cook's Note) Instructions: Preheat a large cast-iron grill pan over high heat for 2 minutes. Cut the skirt steak into 4 even pieces, rub with half of the oil and sprinkle liberally with salt and pepper. Cook, turning once, until charred on both sides and at the desired doneness, 6 to 10 minutes for medium-rare (depending on thickness). Meanwhile, whisk together the pesto, butter and a pinch of salt and pepper in a small bowl.
Trim the ends of the asparagus. Toss the asparagus with the remaining oil and a large pinch of salt and pepper. Transfer the steaks to a cutting board to rest for a few minutes. Working in batches if necessary, place the asparagus in a single layer on the grill pan and cook, turning once, until charred in spots and crisp-tender, about 2 minutes. Divide the steaks and asparagus among 4 plates; top each steak with a dollop of the pesto butter. Serve immediately. ","[Malbec, Zinfandel, Syrah, Barbera]" 35771,"Chili Verde with Sausage and Pumpkin 1 1/2 pounds tomatillos (6 to 8 medium) 5 serrano or 10 jalapeno peppers, stemmed (plus seeds, if you can take the heat) 3 cloves garlic, peeled 1 large white onion, peeled and sliced 1/2 inch thick 1/4 cup extra-virgin olive oil Kosher salt 1/2 cup chopped fresh cilantro Freshly ground black pepper 2 tablespoons extra-virgin olive oil 1 large yellow onion, roughly chopped 1 pound sausage meat (mild or hot) 1 1/2 teaspoons dried oregano (preferably Mexican), crumbled 3 cloves garlic, very finely chopped 1 15-ounce can hominy 1/2 cup chopped fresh cilantro, plus more for topping 2 cups chopped peeled sugar pumpkin or butternut squash (about 8 ounces) Kosher salt Thinly sliced serrano or jalapeno peppers, for topping Instructions: Make the tomatillo salsa: Preheat the broiler. Remove the husks from the tomatillos, then rinse the tomatillos under warm water to remove any stickiness. Dry with a paper towel. Put the tomatillos, chiles, garlic and sliced onion on a rimmed baking sheet. Drizzle with the olive oil and sprinkle on 2 teaspoons or so of salt. Broil a few inches from the heat, turning everything once, until the tomatillos are softened and slightly charred, about 7 minutes. Let cool to room temperature. Transfer the broiled vegetables to a blender; add the cilantro and puree until smooth. Season with salt and pepper. Make the chili: Heat the olive oil in a Dutch oven or large saucepan over medium heat. Add the chopped onion and cook, stirring occasionally, until just translucent, about 4 minutes. Add the sausage and cook, stirring and breaking it up, until browned, about 10 minutes. Spoon out and discard the excess fat, leaving 1 to 2 tablespoons in the pot. Stir in the oregano and garlic and cook, stirring, about 3 more minutes. Stir in the tomatillo salsa, hominy (including the liquid), cilantro and pumpkin. Bring to a boil, reduce the heat to medium low and simmer, covered, until the pumpkin is tender, 15 to 20 minutes. Taste and season with salt, if necessary. Top with cilantro and chiles. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Zinfandel]" 35772,"Bacon-Wrapped Turkey Breast Stuffed with Pear Hash 6 cups water 1/2 cup kosher salt 1/2 cup sugar 5 sprigs fresh thyme 1 sprig fresh sage 1/2 teaspoon red chili flakes 2 (2-pound) boneless turkey breasts 2 tablespoons unsalted butter 1 large shallot, minced 1 tablespoon chopped fresh sage leaves 1 teaspoon chopped fresh thyme leaves 1/2 teaspoon red chili flakes Kosher salt 1 ripe but slightly firm Bosc pear, peeled, cored and cut into 1/4-inch cubes 2 tablespoons finely chopped walnuts 1 cup bread crumbs 1/2 cup chicken stock Freshly ground black pepper 6 strips thick cut bacon 1 teaspoon paprika 2 tablespoons vegetable oil Instructions: Begin by making the brine: In a large container, combine all the ingredients and stir until the salt and sugar dissolve. Put the turkey breasts in the brine, making sure they are completely covered. Refrigerate at least 1 hour or overnight. To make the turkey: Melt the butter in a large skillet over medium heat. Add the shallot, sage, thyme, chili flakes, and a pinch of salt; saute for 5 minutes. Turn the heat to medium-high. Add the pears, spreading out in a single layer. Let sit untouched for 2 minutes to brown slightly. Toss, saute 1 minute more, then remove from heat. Transfer the pear mixture to a bowl and add the walnuts, bread crumbs and chicken stock. Stir to combine and season with salt and pepper, to taste. Set aside to cool. Remove the turkey breasts from brine and pat dry. Butterfly the turkey by slicing the breasts into even halves on the horizontal, leaving about 1/2-inch, uncut at 1 edge so the breasts can open like a book. Season all over with salt and pepper, to taste. Lay a large piece of plastic wrap on a clean cutting board. Put 3 slices of bacon parallel, about 1-inch apart on top of the plastic. Arrange 1 of the open turkey breasts, cut side up, lengthwise on top of the bacon. Scoop half of the stuffing onto 1 half of the turkey breast, fold over the other half, then roll the bacon around it tightly. Make sure the bacon strips lay flat against the turkey. Sprinkle the outside of the bacon with a little paprika. Wrap tightly in the plastic wrap twisting the ends to really seal in the breast to keep its shape. Repeat with remaining bacon, turkey, and stuffing. Transfer the breasts to a sheet tray and rest in the refrigerator for at least 1 hour. Preheat the oven to 375 degrees F. Remove the turkey breasts from refrigerator 1/2 hour before you plan to cook them. Discard the plastic wrap and using 3 pieces of butcher's twine, tie the twine over the center of the 3 bacon strips to secure the breasts when searing. Warm a large skillet over medium-high heat and add 1 tablespoon of the vegetable oil. Add 1 of the turkey breasts, seam side down, into the skillet and sear until the bacon is slightly crisp and the turkey is lightly browned, about 4 minutes on each side. Transfer the turkey breast to a baking sheet lined with a rack. Sear the remaining turkey breast, using 1 tablespoon of vegetable oil and add it to the baking sheet. Put the baking sheet into the oven and bake until the turkey is cooked through and the internal temperature registers 160 degrees F on an instant-read thermometer, about 60 minutes. Remove the turkey from the oven to a cutting board and let rest for 15 minutes before slicing. Cut away the butcher's twine, slice crosswise, arrange on a serving platter and serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 35773,"Creamsicle Crepe Cake Whipped cream and grated orange zest, for topping For the filling: 8 large egg yolks 2/3 cup granulated sugar 3 tablespoons cornstarch Finely grated zest of 2 oranges, plus juice of 4 oranges 2 tablespoons fresh lemon juice Pinch of salt 4 tablespoons unsalted butter, cut into pieces 1 cup cold heavy cream 3 tablespoons confectioners' sugar 1/2 teaspoon pure vanilla extract For the crepes: 1 1/2 cups all-purpose flour 3 large eggs 2 cups milk 4 tablespoons unsalted butter, melted, plus more for the pan 1/4 cup granulated sugar 1/4 teaspoon salt Instructions: Make the filling: Whisk the egg yolks, granulated sugar, cornstarch, orange zest, orange juice, lemon juice and salt in a medium saucepan. Cook over medium heat, stirring constantly with a rubber spatula until the mixture comes to a simmer and is thick like pudding, 10 to 12 minutes. Remove from the heat and stir in the butter until melted. Strain the filling through a fine-mesh sieve into a large bowl, pushing it through with a rubber spatula. Press plastic wrap onto the surface of the filling and refrigerate until cold and firm, at least 2 hours. Meanwhile, make the crepe batter: Combine the flour, eggs, milk, melted butter, granulated sugar, vanilla and salt in a blender; blend until smooth, scraping down the sides of the blender as needed. Set aside, covered, 1 hour. (This prevents the crepes from turning out rubbery.) Finish the filling: Beat the heavy cream in a large bowl with a mixer on medium-high speed until it starts thickening, about 1 minute. Add the confectioners' sugar and beat until stiff peaks form, about 1 more minute. Beat in the vanilla. Stir one-quarter of the whipped cream into the orange filling, then gently fold in the rest. Cover and refrigerate until set, about 1 hour. Make the crepes: Line a baking sheet with parchment paper. Heat a 10-inch nonstick skillet over medium heat. Lightly brush with butter, then pour 1/4 cup batter into the center of the pan. Quickly tilt and swirl the pan to coat and cook until the bottom is golden brown and the top is firm, about 1 minute. Loosen the edges of the crepe with a spatula, then flip with your fingers; cook until lightly browned on the other side, 30 more seconds. Invert onto the prepared baking sheet. Repeat with the remaining batter, stacking the crepes as you go; lightly brush the pan with more butter as needed. You will have about 16 crepes. (Don't worry if a few tear-layer them in the middle of your cake.) Put 1 crepe on a platter and top with a scant 1/4 cup filling, spreading it to the edge. Repeat, stacking the remaining crepes and filling, and ending with a crepe. Refrigerate overnight (this will make slicing easier). Top with whipped cream and orange zest before serving. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 35774,"Ambrosia Extreme Makeover 1 cup creme fraiche, sour cream or yogurt 1/2 cup orange juice 1/4 cup lemon juice 3 tablespoons sugar 12 fresh mint leaves, chopped 2 ripe bananas 1 cantaloupe, peeled, seeded and cut into chunks 1 ripe pineapples, peeled, cored and cut into chunks 1 pint strawberries, hulled and quartered 1/2 cup red seedless grapes 3 kiwi, peeled and sliced Instructions: In a small bowl, combine the creme fraiche, orange and lemon juices, sugar and mint. Peel and slice the bananas, put in a large bowl, along with the cantaloupe, pineapple, strawberries and grapes. Add the crme fraiche mixture and toss gently to coat the fruit with the dressing. Put the salad into a serving dish or bowl and garnish with the kiwi slices. Chef's notes: I've also served this salad with a scoop of frozen yogurt instead of mixing in crme fraiche. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 35775,"Corkscrew Bacon 12 strips bacon 3 tablespoons brown sugar Freshly ground black pepper Instructions: Preheat an oven to 350 degrees F. Line up strips of bacon on a sheet of waxed paper or parchment. Sprinkle half the sugar over top of bacon. Dust bacon with pepper to taste. With your fingers, rub in sugar and pepper. Turn bacon strips over and sprinkle the other side with remaining sugar and pepper to taste, rubbing it in. Have a broiler pan with a slotted top or a rack set over a baking pan ready. Transfer the bacon strips to it, twisting each piece into a corkscrew as you place it. Place strips close together but do not touch. Bake until bacon is golden brown and crisp, turning with tongs about half way through, about 15 to 20 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 35776,"Tuna Crusted with Aleppo Peppers with Tangerine-Green Onion Relish, Melted Leeks and Red Wine-Pomegranate Reduction 4 (7-ounce) tuna steaks Salt 1/4 cup ground Aleppo peppers 3 tablespoons olive oil Melted Leeks, recipe follows Tangerine-Green Onion Relish, recipe follows Red Wine-Pomegranate Reduction, recipe follows 3 tangerines, peeled and segmented 2 green onions, grilled and thinly sliced 1/4 red onion, thinly sliced 1/4 cup toasted sliced almonds, broken Salt and pepper, to taste 4 leeks, split 3/4 of the way, washed well 1 large onion, coarsely chopped Salt and freshly 1 large carrot, coarsely chopped 1 stalk celery, coarsely chopped 2 tablespoons olive oil 1 tablespoon butterground pepper, to taste 2 cups red wine 1 cup port 3 tablespoons pomegranate molasses
2 tablespoons granulated sugar
1 tablespoon cold butter
Salt and freshly ground pepper, to taste Instructions: Season tuna on both sides with salt. Dust 1 side of the tuna with the peppers. Heat oil in a large saute pan over medium-high heat. Sear the tuna, pepper side down, until golden brown, about 1 to 2 minutes, turn over and continue cooking for 2 minutes for medium-rare doneness. To plate, divide the melted leeks onto 4 serving plates. Arrange each tuna steak on top of the melted leeks. Place a tablespoon of the Tangerine-Green Onion Relish on top of the tuna, and drizzle the entire dish with the Red-Wine Pomegranate Reduction. Combine all ingredients in a medium bowl and season with salt and pepper to taste. Place leeks, onion, carrot, celery, and water to cover in a large pot and season with salt and pepper. Bring to a simmer and cook until cooked through, about 20 to 25 minutes. Drain well and thinly slice. Heat oil and butter in a large saute pan over medium heat. Add leaks, season with salt and pepper and cook for 10 to 15 minutes. Place wine and port in a small saucepan and reduce to 1 cup. Whisk in pomegranate molasses and sugar and taste for sweetness. Whisk in cold butter just before serving and season with salt and pepper, to taste. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Gavi]

" 35777,"Crispy Corn Fritters with Tomato Salad 1(8 1/2-ounce) box corn muffin mix (recommended: Jiffy) 1 (8-ounce) can creamed corn 1 egg, lightly beaten 1/4 cup canola oil 2 tablespoons pesto 3/4 cup shredded mozzarella cheese Kosher salt and fresh ground black pepper 1 cup halved grape tomatoes Instructions: In a medium bowl combine the corn muffin mix, creamed corn, egg and 1/4 cup mozzarella cheese. Mix until well combined. Heat 1/4 cup of oil in a nonstick skillet over medium heat. Working in batches, spoon a heaping tablespoons of the batter into the hot oil. Cook until crisp and golden brown, about 2 to 3 minutes per side. In a medium bowl combine 2 tablespoons of the pesto, with 1/2 cup shredded cheese, season with salt and pepper, to taste. Put a tablespoon of the pesto and cheese onto each of the corn fritters and top each with a tomato half. Transfer to a platter and serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 35778,"Crunchy Chicken Bites 9 oz. Mission? Brown Bag White Tortilla Strips, crushed 1 lb. Chicken breast, raw, cut into 1 inch cubes 1.6 oz. Buffalo wing seasoning, packaged 2 tbsp. All purpose flour 3 each Whole eggs, lightly beaten Instructions: 1.Pre-heat oven to 350F. 2.In a mixing bowl, combine chicken, contents of seasoning package and the flour. Toss until chicken is evenly coated. 3.In a separate bowl, lightly whisk the eggs. 4.Place the tortilla strips into a gallon size re-sealable storage bag and close. Using a rolling pin, roll over the bag until the strips are finely crushed. Transfer to a mixing bowl or shallow pan. 5.Shaking off any excess flour/seasoning mixture, place the chicken first into the eggs and coat, then roll the pieces in the crushed tortilla strips until they are well coated. Arrange on a baking sheet, leaving a little space between each one to ensure the chicken cooks evenly on all sides. 6.Bake for 15-20 minutes, or until lightly browned and the internal temperature reads 165F on a thermometer. Serve warm with dipping sauce of your choice. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 35779,"Somen Noodle Sushi with Wasabi Oil and Soy Syrup 1/2 pound somen noodles, blanched, refreshed 1/4 cup chopped scallions, green part only (save a little for garnish) 2 tablespoons thin soy sauce 1 tablespoon rice wine vinegar 2 tablespoons wasabi oil 1/4 cup gari, julienne (pickled ginger, save a little for garnish) 1/2 cucumber, seeded, julienne 1 yellow or red bell pepper, julienne 4 sheets nori 1/4 cup toasted sesame seeds, for garnish 1/2 cup wasabi powder 1 tablespoon mirin 1 teaspoon sugar Water 1/2 cup canola oil 2 cups thin soy sauce 1/2 cup brown sugar 1 lime, juiced Instructions: In a large mixing bowl combine first 6 ingredients. Check for seasoning. Using a sushi mat, place one sheet of nori, shiny side down. Lay down a thin layer of noodle mix on the bottom third of the nori. Arrange cucumber and peppers on the noodles and roll tightly. Moisten the top edge of the nori to \glue\ the roll. Plating: Slice sushi with straight cuts and some on the bias. Drizzle soy syrup and wasabi oil on a large, white plate. Garnish with gari, sliced scallions and sesame seeds. Wasabi Oil: In a stainless steel bowl, whisk wasabi, mirin, and sugar. Add water until a loose puree is achieved. Whisk in oil. For extra spicy, use less oil.; Soy Syrup: Combine all and reduce at a simmer until a syrup consistency is achieved, about a 70 percent reduction. Let cool. ","[Sauvignon Blanc, Pinot Grigio, Riesling, Sparkling Shiraz]

" 35780,"Crispy Brie-Stuffed Mushrooms 2 pounds cremini mushrooms, stemmed 6 tablespoons salted butter, melted 8 ounces brie cheese, cut into bite-size chunks 2/3 cup panko 1/2 cup fresh parsley, chopped 2 cloves garlic, minced Kosher salt and freshly ground pepper
Instructions: Preheat the oven to 375?F. Arrange the mushrooms cap-side up on a rimmed baking sheet. Brush with 1 tablespoon melted butter. Flip the mushrooms cap-side down and stuff a piece of brie inside each. Mix the panko, parsley, garlic, 1/2 teaspoon salt and a few grinds of pepper in a medium bowl. Mix in the remaining 5 tablespoons melted butter. Spoon a little of the mixture on each mushroom. Bake until the mushrooms are softened around the edges, the cheese is melted and the tops are golden, 20 to 25 minutes. Serve warm or at room temperature. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 35781,"Sausage and Pepper Skewers with Grilled Polenta Nonstick cooking spray 6 cups water 1 (10-ounce) package quick cooking polenta 5 tablespoons canola oil 2 pounds hot Italian sausage 1 red bell pepper 2 green bell peppers 1 large yellow onion 1 tablespoon balsamic vinegar 1 teaspoon Italian seasoning 1 teaspoon spicy brown mustard Kosher salt and freshly ground black pepper 10 (10-inch) skewers Instructions: Spray a 9 by 13-inch baking pan with nonstick cooking spray. Bring 6 cups of salted water to a boil over medium heat. Once boiling slowly whisk in the polenta, making sure to keep whisking until smooth and thick about 1 to 2 minutes. Pour the cooked polenta into the baking pan and smooth the top. Let cool until firm, about 20 minutes. Preheat a grill or grill pan over medium-high heat. When the polenta is cool, invert it onto a cutting board and slice it into 12 squares. Brush the squares with a little canola oil and grill until they are heated through and have nice grill marks, about 2 minutes per side. Meanwhile, if you are using wooden skewers, soak them in water for at least 30 minutes or while you prepare the sausage and peppers. Preheat a grill or grill pan over medium heat. Arrange the sausages on the grill and cook for 8 to 10 minutes giving them a 1/4 turn every couple of minutes. Remove them to a cutting board and let rest for 5 minutes, then cut them into 1/2-inch thick pieces. The sausage will not be completely cooked through. It will finish cooking on the skewers with the peppers and onions. While sausage is cooking, core and slice the peppers. Cut them and the onion into 1 by 1-inch pieces. In a small bowl, whisk together 3 tablespoons canola oil, balsamic vinegar, Italian seasoning and mustard. When you are ready, heat the grill or grill pan over medium heat. Thread each skewer with 3 pieces of the sausage, 4 pieces of onion and green pepper and 2 pieces of the red pepper making sure to alternate the ingredients. Brush them with the oil and vinegar mixture and season with salt and pepper, to taste. Grill the skewers on both sides until they are hot and sizzling, about 6 to 8 minutes. Arrange them on a serving platter and serve with the grilled polenta. Reserve 2 skewers for Round 2 recipe Sausage and Pepper Ziti. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Garnacha]" 35782,"Raspberry Pate de Fruit 22 ounces sugar, plus more for dusting 1/4 ounce pectin 20 ounces raspberry puree 4 ounces glucose 1/4 teaspoon citric acid Instructions: Combine the sugar and pectin in a bowl. Heat the raspberry puree in a medium saucepan and add the sugar and pectin mixture. Bring to a boil, and then add the glucose. Allow the mixture to boil to 225 degrees F. Remove from the heat and add the citric acid. Pour the mixture into a half baking sheet lined with plastic wrap. Allow to cool completely. Once cooled, cut into desired shape and toss in sugar. ","[Chardonnay, Riesling, Gewrztraminer]" 35783,"The Cape Codder 2 ounces ice 1 3/4 ounces vodka (recommended: Triple Eight) 6 1/2 ounces cranberry juice Instructions: Mix all ingredients, stir and serve. ","[Riesling, Gewrztraminer, Pinot Grigio]" 35784,"Tiramisu Pudding Cakes 1 stick unsalted butter, cut into small pieces, plus more for the dish 1/2 cup whole milk 1 cup granulated sugar 1 tablespoon pure vanilla extract 1/4 teaspoon salt 1 1/4 cups all-purpose flour 2 teaspoons baking powder 1/4 cup packed light brown sugar 2 tablespoons unsweetened cocoa powder, plus more for dusting 2 tablespoons instant espresso powder 1 1/4 cups hot water 2 tablespoons coffee liqueur or dark rum (optional) Confectioners' sugar, for dusting Instructions: Preheat the oven to 350 degrees F. Lightly butter six 8-ounce ramekins and set on a baking sheet; set aside. Put the butter and milk in a medium microwave-safe bowl and microwave in 30-second intervals until the butter is melted. Add 1/2 cup granulated sugar, the vanilla and salt and whisk until smooth. Add the flour and baking powder and whisk until smooth. Divide among the prepared ramekins. Combine the remaining 1/2 cup granulated sugar, the brown sugar, cocoa power and espresso powder in a small bowl; sprinkle over the batter. Pour the hot water over the batter in the ramekins (about 3 tablespoons per ramekin); do not stir. Bake until a toothpick inserted into the centers comes out clean, about 30 minutes. Remove from the oven and brush the tops with the liqueur, if desired. Lightly dust the top of each with cocoa powder and confectioners' sugar. Let stand at least 30 minutes before serving. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 35785,"Mexican Hot Chocolate 4 cups whole milk 1/3 cup natural unsweetened cocoa powder
1/3 cup sugar
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
3 tablespoons malted milk powder 1 cup cold heavy cream 1 tablespoon sugar
1/2 teaspoon ancho cl powder
1/4 teaspoon cayenne 1 shot white tequila
Pinch kosher salt
Mini marshmallows, for topping Instructions: For the base: Add the milk to a medium saucepan, and warm it over medium-low heat until just steaming. Whisk in the cocoa, sugar, cinnamon, vanilla and malt powder. Pour into mugs. For the adult additions: Whip the cream, sugar, cl powder and cayenne to stiff peaks, using a stand mixer. Add the tequila and salt, and whip to blend. Top mugs of hot chocolate with the cl whipped cream! For the kids' addition: Top each mug of hot chocolate with a handful of mini marshmallows and enjoy! ","[Malbec, Tempranillo, Zinfandel, Barbera]" 35786,"Seared Salmon with Crab Salad and Avocado Sauce 4 (6-ounce) salmon fillets Vegetable oil 4 sprigs lemon grass 4 cups fish stock 2 avocados, peeled and diced 1 tablespoon chopped chives 1 pound cooked crab meat 12 ounces heirloom tomatoes, halved 1 lime, juiced Instructions: Preheat oven to 350 degrees F. Begin by taking each salmon fillet, wrapping them around, and tying them with some kitchen twine. In a hot saute pan, sear the salmon fillets on 1 side, until crisp and golden brown. Flip the fillets onto the other side and place in the oven for 5 minutes. To make the avocado sauce, steep the lemon grass in fish stock and simmer on low heat for 30 minutes to infuse the flavor. Remove the lemon grass from the stock and discard. Place the stock in a blender, add the diced avocados, and blend until smooth. Lastly, add the chives for color and flavor. In a medium size bowl, combine the crabmeat, halved tomatoes, and lime juice. Toss lightly and set aside. To serve, place the salmon fillets in the center of each plate. Place a spoonful of the crab salad on the side and drizzle the avocado sauce around the plate. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 35787,"Broccoli Pasta with Capicola Kosher salt 1 large bunch broccoli, cut into florets, stems peeled and thinly sliced 10 ounces fusilli pasta 1 tablespoon extra-virgin olive oil 4 cloves garlic, chopped 1 cup crumbled ricotta salata cheese (about 4 ounces) 2 tablespoons chopped fresh dill, mint, basil, parsley and/or chives 2 tablespoons chopped scallions 2 ounces deli-sliced capicola or coppa ham, cut into strips Instructions: Bring a large pot of salted water to a boil. Add the broccoli florets and stems and cook until tender but still bright green, about 3 minutes. Remove to a bowl using a slotted spoon; set aside. Return the water to a boil, then add the pasta and cook as the label directs. Reserve 2 cups cooking water, then drain the pasta and set aside. Heat the olive oil in the empty pot over medium heat. Add the garlic and cook until slightly softened, about 1 minute. Add the broccoli stems, half of the florets and 1 cup of the reserved cooking water. Cover and cook until very soft, about 12 minutes. Return the pasta to the pot along with another 1/2 cup of the reserved cooking water. Add the remaining broccoli florets, half of the ricotta salata, and the herbs and scallions; stir to combine, adding more cooking water to loosen, if needed. Top each serving with the capicola and the remaining ricotta salata. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 35788,"Boudin Sausage Balls 1 1/4 pounds pork butt, cut into 1-inch cubes 1/2 pound pork liver, rinsed in cool water 1 quart water 2 teaspoons salt 1 teaspoon cayenne 3/4 teaspoon ground black pepper 1/2 cup finely chopped parsley leaves, plus extra for garnish 1/2 cup chopped green onions tops, (green part only) 3 cups cooked medium-grain rice 6 cups vegetable oil, for frying 1 cup all-purpose flour 2 tablespoons plus 1 teaspoon Essence, plus more for dusting, recipe follows 1/2 cup chopped yellow onions 1/4 cup chopped green bell peppers 1/4 cup chopped celery 1 teaspoon chopped garlic 2 large eggs 2 tablespoons water 1 cup fine dry bread crumbs Creole Tartar Sauce, recipe follows 2 1/2 tablespoons paprika 2 tablespoons salt 2 tablespoons garlic powder 1 tablespoon black pepper 1 tablespoon onion powder 1 tablespoon cayenne pepper 1 tablespoon dried oregano 1 tablespoon dried thyme 1 large egg 1 tablespoon minced garlic 2 tablespoons fresh lemon juice 1 tablespoon chopped parsley leaves 2 tablespoons chopped green onions 1 cup olive oil 1/4 teaspoon cayenne 1 tablespoon Creole or whole-grain mustard 1 teaspoon salt Instructions: To make the boudin sausage, in a large saucepan, combine the pork butt, pork liver, water, onions, bell peppers, celery, garlic, 1 teaspoon salt, 1/4 teaspoon cayenne, and 1/4 teaspoon black pepper. Bring the liquid up to a boil and reduce to a simmer. Simmer until the pork and liver are tender, 1 1/4 to 1 1/2 hours. Remove from the heat and drain, reserving the broth. Using a meat grinder with a 1/4-inch die or in a food processor, grind the pork mixture, 1/2 cup parsley, and 1/2 cup green onions. Turn the mixture into a mixing bowl. Stir in the rice, remaining salt, cayenne, and black pepper. Add the broth, 1/2 cup at a time, to make a smooth, firm paste, and mix thoroughly. Adjust the seasoning, to taste. Let sit until cool enough to handle. In a large pot, preheat the vegetable oil to 360 degrees F. In a shallow bowl, combine the flour with 1 tablespoon of Essence. In another bowl, beat the eggs with the water and 1 teaspoon of Essence to make an egg wash. In a third bowl, season the bread crumbs with the remaining tablespoon of Essence. Shape the pork and rice mixture into balls the size of walnuts. Dredge the pork balls first in the flour, then dip in the egg wash, letting the excess drip off. Dredge the balls in the seasoned bread crumbs, turning to coat evenly. Using a slotted spoon, slide the balls in batches into the oil and fry, turning, until golden, about 2 minutes. Remove from the oil and drain on a paper-lined plate. Season lightly with Essence. To serve, place several boudin balls on a plate and garnish with chopped parsley. Serve with Creole Tartar Sauce on the side. Combine all ingredients thoroughly. Put the egg, garlic, lemon juice, parsley, and green onions in a food processor and puree for 15 seconds. With the processor running, pour the oil through the feed tube in a steady stream. Add the cayenne, mustard, and salt and pulse once or twice to blend. Transfer to a bowl, cover and refrigerate until well chilled before serving, 1 hour. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 35789,"Espresso Chocolate Chip Cookie 1/2 cup (1 stick) butter, softened 1 cup light brown sugar 3 tablespoons granulated sugar 1 large egg 2 teaspoons vanilla extract 1 3/4 cups all-purpose flour 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1 1/2 teaspoons instant espresso coffee powder 1 1/2 cups semisweet chocolate chips Instructions: Preheat oven to 300 degrees F. Cream the butter with the sugars using an electric mixer on medium speed until fluffy, approximately 30 seconds. Beat in the egg and the vanilla extract for another 30 seconds. In a mixing bowl, sift together the dry ingredients and beat into the butter mixture at low speed for about 15 seconds. Stir in the espresso coffee powder and chocolate chips. Using a 1-ounce scoop or a 2-tablespoon measure, drop cookie dough onto a greased cookie sheet about 3 inches apart. Gently press down on the dough with the back of a spoon to spread out into a 2-inch circle. Bake for about 20 minutes or until nicely browned around the edges. Bake a little longer for a crispier cookie. Serve warm with a glass of milk. ","[Barolo, Barbaresco, Dolcetto, Valpolicella]" 35790,"Bananas Foster 1 pint vanilla ice cream 1/4 cup (1/2 stick) unsalted butter 1/2 cup dark brown sugar 4 bananas, peeled and cut lengthwise into halves 1/4 cup dark rum, preferably Jamaican Instructions: Scoop the ice cream into chilled bowls and set aside in the refrigerator. In a large saute pan, over medium-high heat, stir the butter and sugar to form smooth syrup. Add the bananas and baste for 1 minute. Carefully pour in the rum. If it does not burst into flames spontaneously, ignite with a match. Gently swirl the pan and baste the bananas until the flames die out. Place 3 quarters of a banana around each ice cream scoop and spoon sauce over top. Serve at once.; ","[Chardonnay, Merlot, Cabernet Sauvignon, Port]" 35791,"Porcini Mushrooms With Beans 'Al Cartoccio' 8 ounces white beans 2 tomatoes, peeled 1 sprig sage 1 sprig rosemary 1 garlic clove Freshly ground black pepper Pinch chili powder Salt 8 porcini mushroom caps 4 cloves garlic 1 sprig 'nipitella' (this can be substituted with oregano or marjoram) Salt and pepper 4 large tablespoons extra-virgin olive oil Instructions: Preheat the oven to 325 degrees F. (160 degrees C.). Place the beans in a large saucepan with plenty of water and allow to simmer for 2 hours along with the peeled tomatoes, sage, rosemary, garlic, pepper and chili powder. Add salt once the beans are cooked. Gently wash the mushroom caps with running water, protecting them with your hands so as to prevent them absorbing too much of the water. Place the mushrooms on a sheet of aluminum foil on a baking tray. Slice the garlic and gently insert each piece into the mushroom caps. Sprinkle the chopped nipitella over the mushrooms and add salt, pepper and a generous dash of olive oil. Wrap the mushrooms in the aluminum foil, carefully ensuring all the edges are sealed and place on a baking tray in a shallow bath of water. This is now ready to be cooked 'bain marie' style for 20 minutes. Once the mushrooms are cooked, assemble them onto a plate with two large tablespoons of the cooked beans and some small shavings of crusty bread. Drizzle with olive oil and serve the dish piping hot. ","[Barolo, Barbaresco, Dolcetto, Valpolicella]" 35792,"Chocolate Brownie Baklava 1 cup unsalted butter, at room temperature, plus more for greasing pan 2 cups sugar 4 ounces bittersweet chocolate (85 per cent cocoa preferred), melted and cooled 2 large eggs 1 teaspoon vanilla extract 1/4 cup praline liqueur 3/4 cup all-purpose flour, plus more for dusting 1/4 cup unsweetened cocoa 1/4 teaspoon fine sea salt 5 sheets fillo dough 1/2 cup clarified butter 4 scoops good quality vanilla ice cream 1 cup caramel sauce 1 cup chocolate sauce 1 cup chopped pecans Instructions: Preheat the oven to 350 degrees F. Butter and flour a 9 by 13-inch pan. Place the softened butter in a large bowl or the bowl of an electric mixer, and whisk until it is pale yellow and light. Add the sugar and whisk until the mixture is light and fluffy. Whisk in the cooled chocolate, then add the eggs 1 at a time, whisking after each addition. Whisk in the vanilla and liqueur, sift in the flour, cocoa, and salt and fold them in until combined. Transfer the batter to the prepared baking pan, smoothing it out evenly, and bake in the center of the oven until the brownies have puffed slightly around the edges and are shiny on the surface, about 30 minutes. They will be very moist in the center. Allow the brownies to cool 4 to 6 hours, but overnight is best. When you are ready to make the baklava, preheat the oven to 375 degrees F. Brush the fillo sheets with clarified butter and stack them. Cut fillo sheets into 4 (6-inch) squares. Brush one side of the 4 squares with some caramel sauce and sprinkle with half of the chopped pecans. Cut the brownies into 3-inch squares (reserve remaining brownies for another purpose) and place one on each fillo square. Fold fillo sheets around the brownies like an envelope, brush them with clarified butter, and place them seam-side down on a baking sheet. Bake until they are golden brown, about 4 or 5 minutes. Carefully place them on plate with a scoop of ice cream. Cover in caramel sauce, chocolate sauce, and pecans and enjoy. ","[Rhone Blends, Tempranillo, Barolo, Pinot Noir]

" 35793,"Cayenne-Spiced Fried Squid 1 pound squid, cleaned and sliced 2 egg whites 3/4 cup all-purpose flour 1 tablespoon (or more to taste) cayenne pepper Oil for deep-frying: 4 inches of neutral-flavored oil in large heavy pot Lime wedges for garnish Instructions: In a medium bowl, combine squid pieces and egg white, mixing gently but thoroughly. Sift together flour and cayenne. Drain squid.
Heat oil to 360 degrees.
Working in batches, drop a handful of squid into seasoned flour and toss to coat evenly. Lift out of flour, shake to remove excess, and drop carefully into hot oil. Cook briefly until golden, about 1 to 2 minutes. Remove squid from oil with slotted spoon and drain on paper towels. Repeat with remaining squid until all are cooked. Sprinkle with salt and serve with lime wedges ","[Rioja, Tempranillo, Garnacha, Barbera]" 35794,"\I Can't Believe You Made That\ Cake Vegetable oil or oil spray 1 3/4 sticks/7oz/200g butter, softened 1 cup/7oz/200g superfine sugar 4 eggs 1/2 cup/2 1/2oz/60g all-purpose flour 2/3 cup/4 1/2oz/120g cake flour 2/3 cup/75g/3oz unsweetened cocoa Pinch of salt 2 tsp baking powder 14oz/400g dark, milk, or white chocolate cigarillos (75 to 80 in total) or chocolate rolled wafers 2 1/4 sticks/9oz/250g butter, softened 4 1/2 cups/1lb 2oz/500g confectioners' sugar 3 1/2 oz/100g good dark chocolate (at least 70-percent cocoa solids), melted and slightly cooled Fresh flowers, for a Christening cake Strawberries or raspberries, for the girls Figs, quartered, for the boys Instructions: Preheat the oven to 350 degrees F (180 degrees C). Line the cake pan with parchment paper and brush or spray with oil. Cream together the butter and sugar in a large bowl until they begin to go pale. Add half the eggs and the all-purpose flour and mix well. Add the rest of the eggs, cake flour, unsweetened cocoa, salt, and baking powder and beat for a minute or two until the mixture is uniform. Dollop into the prepared pan and bake in the oven for 30 to 40 minutes, or until a skewer inserted in the middle comes out clean. Let cool in the pan.
Meanwhile, make the buttercream. Put the butter and confectioners' sugar in a bowl and whisk together until the mixture begins to go fluffy. Add the cooled melted chocolate and whisk for a further 2 minutes. Once the cake is completely cool, remove from the pan. Carefully cut the top flat with a large serrated knife. (Eat this bit as a chef's perk.) Turn the cake upside down on an 8in (20cm) cake board so that the bottom now becomes a nice flat top. Split the cake horizontally and sandwich the top and bottom together with a 1/2in (1cm) layer of buttercream. Spread half the remaining buttercream all over the top and sides of the cake, making it as smooth as possible. Put it in the refrigerator to set before doing another layer. This makes it much easier to get good squared-off edges. Gently push the cigarillos or wafers vertically onto the sides of the cake, positioning them as straight as possible and making sure they touch the bottom. The next step is up to you. I can't tell you the wide-eyed looks you'll get when you walk into the room holding the finished cake. Decorate with fresh flowers for a Christening or wedding, strawberries for a big family gathering, or with figs for a man's birthday. Serve with a self-satisfied grin. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 35795,"Ham Steaks with Apple-Mustard Chutney 2 teaspoons vegetable oil Four 1-inch thick ham steaks, cut from a whole boneless ham
3 tablespoons unsalted butter 1 Granny Smith apple, chopped 1 small yellow onion, chopped
1/4 cup apple cider vinegar
1 tablespoon light brown sugar
1 tablespoon yellow mustard seeds
Kosher salt and freshly ground black pepper Instructions: For the ham steaks: Heat the oil on a cast-iron griddle over medium-high heat. Add the ham steaks and cook until golden brown on both sides, about 4 minutes per side. For the apple-mustard chutney: Melt the butter in a medium saucepan over medium-high heat. Add the apple and onion and cook until softened, about 3 minutes. Add the apple cider vinegar, brown sugar, mustard seeds and some salt and pepper. Cook until thickened, about 5 minutes. Serve the chutney over the ham steaks. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 35796,"cl-Lime Fried Chicken 4 cups warm water 1/4 cup kosher salt 1/4 cup sugar 1/4 cup lime juice 1 (4 to 5-pound) chicken, cut into 10 pieces 4 dry pasilla chiles, stems and seeds removed 4 dry ancho chiles, stems and seeds removed 1 teaspoon salt 1 teaspoon garlic powder 2 limes, zested Vegetable oil, for frying 2 cups all-purpose flour 1/2 cup cornstarch Kosher salt and freshly ground black pepper 2 eggs 1/4 cup milk Lime wedges, for garnish Honey, for dipping Instructions: Brine: In a large bowl add the water, salt, sugar and lime juice, stirring to dissolve. Add the chicken and refrigerate, covered, for 12 hours or overnight. Rub: Tear the chiles roughly into 1-inch pieces and toast in a pan over medium heat until fragrant, about 5 minutes. Let cool slightly, then transfer them to a food processor along with the salt, garlic powder and lime zest. Pulse into a coarse powder. Remove the rub to a large bowl. Remove the chicken from the brine and pat dry. Add chicken to the rub and coat all of the pieces well. Let rest on the countertop until chicken comes to room temperature or up to 2 hours. In a deep-fryer or heavy-bottomed pot, heat enough oil to come halfway up the sides of the pot, to 350 degrees F. Set up a dredging station: Put the flour, cornstarch and a pinch of salt and pepper in a paper bag. In a large bowl whisk the eggs, milk and a pinch of salt and pepper, to taste. Dredge the chicken, 1 piece at a time, to the paper bag and toss. Remove with tongs, dip in the egg wash then return them to the paper bag for a second toss. Shake off the excess flour and add the chicken pieces to the oil in batches, making sure to keep frying temperature at around 350 degrees F. Fry the chicken until golden brown and cooked through, about 10 to 12 minutes depending on piece of chicken. Remove the chicken to a paper towel lined plate to drain. Arrange the chicken on a serving platter and season with salt, to taste, and a spritz of lime juice. Serve with honey for dipping. ","[Syrah, Tempranillo, Garnacha, Barbera]

" 35797,"Stephanie's Apricot White Chocolate Cookies 1/2 cup unsalted butter, at room temperature 1/2 cup packed light brown sugar 1 egg 1/2 teaspoon vanilla extract 1/2 teaspoon almond extract 1 cup all-purpose flour 1/2 teaspoon baking soda 1/4 teaspoon salt 3/4 cup dried apricots, coarsely chopped 4 ounces white chocolate, coarsely chopped Instructions: Preheat oven to 350 degrees F. In a mixer, beat the butter and brown sugar until blended. Beat in the egg and vanilla and almond extracts until combined. Add the flour, baking soda, and salt, and mix until combined. With a wooden spoon, mix in the apricots and white chocolate. Drop the batter by tablespoons onto ungreased cookie sheets, spacing 2 inches apart. Bake until the edges are lightly brown, about 10 minutes. Cool on wire racks. ","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]" 35798,"Guac This Way Cocktail 1 tablespoon fresh avocado 1/2 jalapeno, seeded 2 ounces mezcal or tequila 1 ounce triple sec Agave nectar, to taste Juice of 1/2 lime Ice cubes, as necessary Spicy salt, for serving* Avocado wedge, for serving Instructions: Blend avocado, mezcal or tequila, triple sec, agave nectar, and lime juice with ice until smooth. Rim a margarita glass with spicy salt and garnish with a slice of avocado. ","[Tequila, Mezcal]" 35799,"Sunny's Texas Two-Step Turkey 2 sticks salted butter, at room temperature 2 tablespoons smoked paprika 8 leaves fresh sage, finely chopped 8 sprigs fresh thyme, leaves finely chopped 2 cloves garlic, grated on a rasp Freshly ground black pepper One 14- to 16-pound turkey, fresh or fully thawed Four 12-ounce bottles beer (I like a pilsner here) 3/4 cup packed light brown sugar 1/4 cup yellow mustard 1 tablespoon white vinegar Freshly ground black pepper Garnish (optional): Lemon halves Parsley sprigs Rosemary sprigs Instructions: Make the compound butter. In a medium bowl, add the butter, paprika, sage, thyme, garlic and a few grinds of black pepper. Mix with a rubber spatula. Add to a resealable plastic bag and snip a corner off with scissors. Butter the turkey. Fit a sheet pan with a wire rack and set aside. Using your finger or the rounded handle end of a wooden spoon, separate the skin from the meat on the breast and the legs of the turkey. Use the bag to pipe the butter beneath the skin. Use your fingers over the skin to press and spread the butter beneath the skin. Pat the turkey down with paper towels until one pressed on it releases dry. Place on the sheet pan and refrigerate the turkey, UNCOVERED, for 8 hours or up to 24 hours. Roast the turkey. Remove the turkey from the refrigerator and put it on the counter in a cool place. Allow it to come to room temperature for 2 hours. When ready to roast, transfer the turkey to a roasting pan fitted with a rack. Tie the ends of the drumsticks together with twine and tuck the wings underneath the body. While the turkey is coming to room temperature, preheat the oven to 350 degrees F. Place the turkey on the middle rack of the oven and pour enough beer into the pan to fill up to 1 to 2 inches. Roast, basting the turkey every 30 minutes with the beer in the pan, until a meat thermometer inserted in the thickest part of the turkey (avoiding bone) registers 135 to 140 degrees F, 2 to 2 1/2 hours. Make the glaze. In a medium bowl, add the brown sugar, mustard, vinegar and a few grinds black pepper. Whisk until the sugar is dissolved. Add water to loosen if necessary. Set aside. Once the turkey registers 135 to 140 degrees F, brush the glaze on the turkey every 20 minutes. Continue to roast until a meat thermometer reads 160 degrees F and the juices run clear, 30 minutes to 1 hour more. Remove the turkey from the oven and place a sheet of aluminum foil loosely over the top. Let rest for 10 to 20 minutes. Transfer the turkey to a platter and garnish the platter with lemon halves and sprigs of parsley and rosemary, if desired. Carve and serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 35800,"Tortellini Salad with Tomato-Arugula Dressing 2 packages frozen cheese tortellini 2 cups arugula (baby or regular)
1 cup grated Parmesan
1 cup oil-packed sun-dried tomatoes
1/4 cup fresh basil leaves
1/4 cup lightly toasted walnuts 1 tablespoon freshly squeezed lemon juice
1 clove garlic
3/4 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper 1 cup oil-cured black olives, pitted and sliced 1 orange bell pepper, diced
Kosher salt and freshly ground black pepper Kosher salt and freshly ground black pepper
1/2 cup fresh basil, cut into chiffonade
Freshly grated Parmesan, for garnish
Instructions: For the tortellini and tomato-arugula dressing: Cook the tortellini to al dente according to the package directions. Drain and let cool. In a food processor, add the arugula, Parmesan, sun-dried tomatoes, basil, walnuts, lemon juice and garlic and pulse until just combined. Slowly stream in the olive oil until the dressing has a nice rustic consistency, about 10 seconds. Season with salt and pepper. For the salad: In a large bowl, mix the tortellini with the dressing until the pasta is completely coated. Add in the olives and bell peppers and mix. Season with salt and pepper and garnish with basil and Parmesan. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 35801,"Easy Tofu Chili 1 can black beans 1 can diced tomatoes (drained) 1 can corn (drained) 2 T. chili powder 2 T. ground cumin 1 T. salt ? T. ground cinnamon br em *You may substitute two packages of taco seasoning mix for the seasonings and salt. /em 1 package of Wildwood? Hi-Protein Super Firm, Extra Firm or Firm SprouTofu? 1 can pinto beans 1 can kidney beans Instructions:

1. Place all ingredients in a large stockpot.
2. Cook over medium high heat mashing the tofu with a wooden spoon for 30 minutes. ","[Syrah, Zinfandel, Tempranillo, Malbec]" 35802,"Hot Chocolate Marble Pound Cake 2 sticks (16 tablespoons) unsalted butter, at room temperature, plus more for the pan 1 3/4 cups all-purpose flour 1/2 teaspoon fine salt 4 large eggs, at room temperature 2 tablespoons sour cream 1 teaspoon pure vanilla extract 1 1/4 cups sugar 1/2 cup hot chocolate or cocoa mix Instructions: Position a rack in the lower third of the oven, and preheat to 325 degrees F. Butter a 9-by-5-inch loaf pan. Sift the flour and salt into a medium bowl. Whisk together the eggs, sour cream and vanilla in a small bowl. Beat the butter in a large bowl with an electric mixer on medium-high speed until smooth. Gradually add the sugar, 1/4 cup at a time, to cream and lighten the butter. Continue to beat the butter mixture until light and fluffy, about 5 minutes. Scrape down the bowl as needed. Reduce the mixer speed to low. Beat in the flour, 1/4 cup at a time, then beat the batter for 30 seconds. Gradually beat in the egg mixture. (Take care not to overmix.) Transfer about 1/3 of the batter to a medium bowl, and stir in the hot chocolate mix. Spoon 1/2 the remaining vanilla batter into the prepared loaf pan, and smooth over the top with a spatula. Using 1/2 the hot chocolate batter, drop spoonfuls on top of the vanilla batter. Repeat with the remaining vanilla and hot chocolate batters. Run a skewer through the loaf pan to help swirl the 2 batters together. Tap the pan on the counter. Bake until a toothpick inserted in the center comes out clean and the top springs back when lightly pressed, 1 hour to 1 hour and 30 minutes. Let the cake cool in the pan for a few minutes, then invert and let cool completely on a rack. ","[Chardonnay, Pinot Grigio, Riesling, Sparkling wine]

" 35803,"Turkey Pasteles with Cranberry Escabeche 1/8 cup anato seed oil 1 large onion, diced 1 red pepper, diced 4 cloves garlic, minced 1/2 cup tomato juice 1/2 cup cilantro, chopped 1/4 cup pitted green olives 1/4 pound cooked and pulled turkey 1/4 cup dried cranberries Masa: 2 yautia, peeled 5 green plantains, peeled 1/2 of 1 yuka, peeled 1/2 of 1 small pumpkin, peeled 3 tablespoons anato seed oil 1/2 teaspoon salt 12 banana leaves 1 cup julienne onion 1 cup white vinegar 1/2 cup olive oil 1 bay leaf 20 whole black peppercorns 1 can cranberry sauce Instructions: Filling: Start by heating Anato seed oil in pan, cook onions and red peppers until soft and translucent. Add minced garlic. Once cooked, pour in tomato juice. Add chopped cilantro, green olives, and pulled turkey meat. Simmer on very low heat for 20 min. Turn off the heat and let your filling cool completely. Save dried cranberries for the assembly. Masa: Using the micro-grater attachment of a box grater, grate the Yautia, Green Plantains, Yuka and Pumpkin into a large mixing bowl. The consistency should be that of a loose dough or grits. Add your salt and anato oil, and mix well. Cranberry Sauce Escabeche:
Lightly cook the onions in the olive oil, until almost translucent; add peppercorns, olive oil, and bay leaf. Simmer for about 10 min. Add 3/4 of the can of the cranberry sauce once cooled, and mix lightly to break down the cranberry a bit. Let stand for 30 minutes. Serve chilled or at room temperature on top of the Pasteles. Assembly: Cut a piece of parchment paper about 10 inches by 5 inches. Cut two pieces of banana leaf about 8 inches by 4 inches. Lay the parchment paper on a flat work surface, so that it looks like a horizontal rectangle. Place one of the cut banana leafs in the center of the parchment paper. Brush a few drops of anato oil onto the center of the banana leaf. This adds color and flavor while preventing the masa (dough) from sticking. Place about 1 1/2 to 2 spoon fulls of masa onto the oil in the center of the banana leaf. Flatten and spread out the dough evenly, but do not go over the edge of the leaf. Place one spoon full of Turkey filling in the center of the dough. Sprinkle on a small amount of the dried cranberries on top of the filling Place another spoonful of masa (dough) on top of the meat filling. Spread the masa evenly to cover the filling. Brush a few drops of achiote oil on one side of the second piece of banana leaf. Place the leaf, oiled side down, on top of the masa.
Bring the top edge and bottom edge of the parchment paper up so that the edges meet evenly over the top of the pastele. Fold or roll down the edges, forming a horizontal seam. Fold up the ends of the parchment paper and flip the wrapped pastele over.
Cut a piece of kitchen string about 20 inches long. Fold it in half. Lay the string on your work surface so that the middle of the string is at the top, in an upside down u-shape. The open ends should be closest to you. Place the pastele horizontally on top of the string. Take the two ends of the string, closest to you, and fold them up and over the pastele. Then tuck the ends under the u-shaped end, farthest away from you. Without crossing the strings at the top, gently pull the string ends down toward the ends of the pastele. Flip the pastele and bring the string around the ends of the pastele. Tie the string in the middle. Flip the pastele over one last time. Bring the string around the middle. Tie the string into a not or bow. Your wrapped pastele is now ready to cook. Stack all your pasteles in a tall pot with 2 liters of water and simmer on low heat for 45 min to an hour with a lid.
Remove Pasteles from pot, unwrap, and serve with a spoon full of the Cranberry Escabeche. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 35804,"Bobby's Spice Rub for Beef and Pork 1/4 cup ancho cl powder 2 tablespoons ground coriander
2 tablespoons dry mustard
2 tablespoons paprika
2 tablespoons freshly ground black pepper
2 tablespoons kosher salt
1 tablespoon cl de arbol powder or cayenne pepper
1 tablespoon ground cumin
1 tablespoon dried oregano
Instructions: In a bowl, whisk together the ancho, coriander, mustard, paprika, pepper, salt, cl de arbol, cumin and oregano until blended. Store in a cool, dark place, tightly covered, for up to 6 months. ","[Malbec, Tempranillo, Syrah, Zinfandel]" 35805,"Eggplant Relish Relish 1 large eggplant, diced Kosher salt 3 tablespoons extra-virgin olive oil 1/2 cup chopped shallots 1/4 cup chopped fresh garlic 1/4 cup toasted pine nuts 1/4 cup golden raisins plumped over heat in white wine 1/2 cup red wine vinegar Pinch sugar Instructions: Serving suggestion: Place the relish on toasted bread spread with sheep's milk ricotta cheese, and top with torn basil and parsley leave, then drizzle with extra-virgin olive oil. To make the relish: Place the eggplant in a strainer set over a large bowl. Sprinkle the eggplant with salt and let sit for 10 to 15 minutes to leech out the bitterness. Rinse quickly and pat dry. Heat a large skillet over medium heat. Add the oil, shallots, garlic, pinch of salt, and eggplant and cook for 10 to 15 minutes. Add the pine nuts, raisins, red wine vinegar, and sugar. Stir to combine. ","[Barolo, Barbaresco, Chianti, Tempranillo]" 35806,"Cheddar Jalapeno Corn Muffins 1 box corn muffin mix 1/2 cup cheddar cheese, grated 1 cup corn kernels 2 tablespoons pickled jalapenos, minced 1 tablespoons oil Instructions: In bowl prepare muffin mix according to directions on box. Stir in corn, jalapenos and cheese. Fill greased muffin tins 3/4 of the way full. Bake according to directions on box. ","[Chardonnay, Sauvignon Blanc, Riesling]" 35807,"Gingersnap Ice Cream Sandwiches 1 (14 1/2-ounce) package gingerbread mix 1/2 stick (1/4 cup) butter, melted 1 egg 1/4 cup all-purpose flour, plus more for dusting 1 teaspoon ground cinnamon 1 pint French vanilla ice cream Multi-colored sprinkles, optional Instructions: Preheat oven to 350 degrees F. In a large mixing bowl, combine gingerbread mix, melted butter, and egg. Add up to 1/4 cup flour if dough seems too wet. On a lightly floured surface, roll out dough to 1/4-inch thickness. Cut out dough with a 2-inch round cookie cutter and transfer to an ungreased cookie sheet. Bake for 10 minutes. Cool completely on a cooling rack. Sprinkle the cinnamon into the ice cream. Spread ice cream on bottom half of cooled cookies and top with remaining cookies. Dip sandwiches in sprinkles for fun. ","[Chardonnay, Riesling, Moscato, Sauvignon Blanc]" 35808,"Black Bean Burgers 1/2 medium yellow onion, roughly chopped 1 tablespoon chopped garlic 2 (15-ounce) cans black beans, rinsed and drained, divided 2 tablespoons freshly chopped cilantro leaves 2 teaspoons freshly chopped parsley leaves 1 egg 1/2 teaspoon red pepper flakes 1/2 cup bread crumbs Salt and fresh ground black pepper 4 hamburger rolls 1 tomato, sliced 4 small Romaine lettuce leaves, or any other type you have on hand 1/4 cup ketchup Instructions: Heat a grill or grill pan over medium-low heat. In a food processor, pulse onion and garlic until finely chopped. Add 1 can black beans, cilantro, parsley, egg, and red pepper flakes and pulse to combine. Transfer mixture to a large mixing bowl, add the remaining can of black beans and the bread crumbs. Season with salt and pepper, to taste, and mix until well combined. Divide 2/3 mixture into 4 portions and form into patties. Save the remaining mixture for another use, like Black Bean Enchiladas. Place on hot oiled grill over medium-low heat and cook about 6 minutes a side or until heated through. Toast hamburger buns on a grill. Place a burger on the bottom of each bun. Top with lettuce, tomato and ketchup. Cover the burgers with the top of the bun and serve. ","[Malbec, Tempranillo, Garnacha, Barbera]" 35809,"Mahi Cutlet with Meyer Lemons and Capers 4 pounds fresh mahi mahi fillet, not portioned 2 cups all-purpose flour, seasoned with 1 tablespoon dried oregano, ground to powder 8 eggs and 1 cup milk, beaten together 1 quart panko (Japanese bread crumbs) 4 Meyer lemons 1/2 pound butter 3 tablespoons capers 1/2 bunch chopped parsley, washed, dried and chopped finely Salt and pepper 2 pounds well washed spinach 2 cups vegetable oil Instructions: Slice the mahi very thin, on the bias, into 16 equal pieces. Dip the mahi into flour, then dip into the egg, then dip the mahi into the bread crumbs. Set on a plate or tray and refrigerate. Remove all the skin of the lemons with a sharp knife and section out the lemons. Squeeze the remaining pulp, to extract the juice, and reserve. Just before starting to pan fry the mahi, place the butter and lemon juice in a small pan and melt over low to medium heat. When emulsified, mix in the reserved lemon sections, capers and parsley. Set aside and keep sauce warm. Heat oil in a large pan until fairly hot, and saute fish in batches until nice and brown. Place on a plate in a warm oven until all are cooked. While the fish is cooking, warm the wilted spinach in a dab of butter and season with salt and pepper, to taste. Plate a mound of spinach, and place two mahi fillets on top of spinach. Spoon the sauce around the bottom of the plate. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]

" 35810,"North End Bomber Meatloaf Sandwich 1/2 cup diced onion 1/4 cup diced celery 1/4 cup diced bell pepper 1 tablespoon butter 1 teaspoon salt 5 pounds ground beef 1 pound andouille, diced 2 cups soft bread
1/2 cup milk
2 teaspoons roasted garlic
1 teaspoon Creole seasoning
1 teaspoon Italian seasoning
1 teaspoon liquid smoke
1 teaspoon transglutaminase or egg
1/2 cup ketchup
1/2 cup barbecue sauce
1 cup sliced cabbage 1/4 cup mayonnaise
1 teaspoon fermented Fresno cl or hot sauce 1 teaspoon green onion
1 teaspoon apple cider vinegar
1/2 teaspoon salt
1/2 teaspoon sugar
1/2 cup mayonnaise 1/4 cup Creole or spiced mustard 1/2 teaspoon seasoned salt, preferably Lawry's 4 soft burger buns Butter, for cooking buns and meatloaf Barbecue sauce, for glazing meatloaf 4 slices Swiss cheese
Instructions: For the trinity saute: Saute the onion, celery and pepper in the butter and salt in a frying pan until soft. For the meatloaf: Preheat the oven to 350 degrees F. Combine beef, andouille, bread, trinity saute, milk, garlic, Creole seasoning, Italian seasoning, liquid smoke and transglutaminase in a bowl, then form into a football shape and place on a sheet pan; bake 45 minutes. Remove from oven and drain fat. Mix together ketchup and barbecue sauce in a bowl and brush over top of cooked loaf. Return to oven for 5 minutes. For the slaw: Meanwhile, combine cabbage, mayonnaise, Fresno sauce, green onion, vinegar, salt and sugar, then season to taste. For the Creole remoulade: Stir together the mayo, mustard and seasoned salt in a bowl. For the sandwiches: Cook meatloaf slices and buns in butter on a hot griddle. Flip meatloaf and glaze tops with barbecue sauce. Top slices with cheese and cook until it begins to melt. Assemble sandwiches with meatloaf, slaw and Creole remoulade.
","[Cabernet Sauvignon, Merlot, Pinot Noir, Zinfandel]

" 35811,"Spiced Carrot Soup 1 tablespoon oil 1 onion, peeled and diced 3 cloves garlic, minced 1 teaspoon salt 1/2 teaspoon pepper 1 teaspoon brown sugar 1 1/2 teaspoons ground cumin 3/4 teaspoon ground coriander 1 pound medium carrots, peeled and sliced 1/2-inch thick 1/2 cup raw white rice 1 bay leaf 1 quart chicken stock, vegetable stock, or water Crispy fried shallots, recipe follows 10 to 15 shallots, peeled and sliced very thinly crosswise with a mandoline or knife 4 teaspoons flour Oil for deep frying: 3 inches neutral vegetable oil in heavy pot 1 teaspoon salt Instructions: Heat oil over medium low heat in heavy Dutch oven. Add onion and garlic, stir, add salt, pepper, sugar, cumin and coriander, and cook slowly 1015 minutes until onions are translucent. Add carrots, rice, bay leaf and stock or water and cook 30 minutes, or until rice is puffed up and carrots can be crushed against side of pot with wooden spoon. Pass through food mill into clean pot. Taste and adjust seasoning if necessary. Bring back to a simmer, then serve garnished with crispy shallots. Heat oil to 360 degrees. Separate the shallot slices into rings and place in medium bowl. Sprinkle flour over and toss lightly to coat evenly. Working with a small handful at a time, sprinkle shallots over oil and stir gently. Fry until golden brown, 13 minutes. Remove with slotted spoon and drain on paper towels. Sprinkle with a pinch of salt. Repeat with remaining shallots, salting while still warm. Use as garnish for Spiced Carrot Soup.
","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 35812,"Shrimp and Scallop Coconut Ceviche 1/4 pound scallops 1/4 pound small to medium sized shrimp, peeled and deveined 1/3 to 1/2 cup lime juice, plus 2 tablespoons (about 7 to 10 limes for 1/2 cup) 2 tablespoons fresh lemon juice (about 2 medium lemons) 1/2 cup coconut milk 2 tablespoons olive oil 1 jalapeno, halved and seeded 1 tablespoon chopped cilantro 1 clove garlic, peeled 1 mango, peeled, pitted and diced 1/2 small red onion, thinly sliced 1/2 teaspoon salt (or lime salt) 1 tablespoon unsweetened coconut for garnish 1 coconut shell halved, optional Instructions: Cook's Note: If the scallops are particularly thick, you may want to slice each scallop horizontally into 2 thinner disks. Cut each scallop into 8 wedges. Cut the peeled shrimp into chunks that approximately match the size of the scallop wedges (unless you have rock shrimp, which doesn't need to be cut). In a medium bowl, pour enough lime juice over the scallop and shrimp pieces to cover. Toss gently so each piece is given a good lime juice bath. Cover the bowl with plastic wrap and place the bowl in the refrigerator to marinate for 4 to 10 hours. The shellfish is done when it's completely white and opaque and doesn't look or taste raw. In a separate bowl, mix the remaining lime juice with the lemon juice, coconut milk, and olive oil. You can chop the jalapeno, cilantro, and garlic by hand, but if you have a food processor it's much easier to pulse the 3 together. Add the pepper mixture to the coconut mixture, and stir in the red onion. (You may add the mango chunks here if you like, but I prefer to add them right before serving.) Season the mixture with the salt and mix well. Cover the bowl with plastic wrap and refrigerate for several hours or overnight. When every chunk of shrimp and scallop is white with no hint of translucence, remove them from the juice. Discard the lime juice. Combine the seafood and the coconut milk mixture, tossing well. Add the mango chunks and gently toss together. Taste the seafood and add more salt or fresh lime juice, if desired. For a knockout presentation, spoon the seafood ceviche into the coconut shell halves and top with a sprinkle of unsweetened coconut, if desired. Pile warm tortilla chips around the coconut shells, if desired. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 35813,"Balsamic Grilled Chicken Finger Sandwiches with Sundried Tomatoes and Herbed Goat Cheese Spread 2 1/4 pounds boneless chicken breasts 1 cup balsamic vinegar 1/4 cup extra-virgin olive oil 2 cloves garlic, minced Salt Pepper 1 cup sundried tomatoes, soaked for 15 minutes in hot water 8 ounces creamy goat cheese 1/4 cup sour cream 2 tablespoons chopped fresh oregano leaves 2 tablespoons chopped fresh basil leaves 2 tablespoons chopped fresh thyme leaves 1 pound foccacia bread Instructions: Combine the chicken breasts, vinegar, olive oil, and garlic. Season with salt and pepper. Marinate for at least 4 hours or overnight. Preheat the grill. Remove the chicken from the marinade. Place the chicken on the grill and grill for 4 minutes per side, or until the juices run clear. Remove the chicken from the grill and set aside. In a food processor, combine the sundried tomatoes, goat cheese, sour cream, oregano, basil and thyme. Process until well blended. Season the cheese mixture with salt and pepper. Set aside. Slice each chicken breast half in half. You should have 18 pieces that are each approximately 2 ounces. Cut focaccia into 18 (3-inch by 3-inch)squares. Cut each square in half horizontally. Spread the sundried tomato goat cheese spread on the bottom half of each piece of focaccia. Top the spread with a piece of chicken. Place the top piece of bread on top of the chicken. Serve at room temperature. ","[Barolo, Chianti, Tempranillo, Garnacha]" 35814,"Sunny's Quick Onion and Garlic Shrimp with Pasta 2 tablespoons olive oil, plus additional for drizzling Zest of 1 lemon plus 2 tablespoons fresh lemon juice
Kosher salt and freshly ground black pepper
1/2 cup finely chopped sweet onion
3 cloves garlic, sliced into thin slivers
3 scallions, finely chopped
Crushed red cl flakes, to taste
4 Roma tomatoes, seeded and chopped
1/4 cup clam juice
1/2 teaspoon sugar, optional
16 colossal (U16) shrimp (1 1/4 to 1 1/2 pounds), peeled and deveined with tails on 1/2 pound whole wheat angel hair pasta, cooked al dente
Chopped fresh parsley, for garnish
Instructions: Add olive oil, lemon zest and a few grinds of black pepper to a large saute pan over medium-low heat. Cook until oil is warm and pepper is fragrant when you waft it towards you, about 4 minutes. Add the onions, garlic, scallions, a pinch of cl flakes and a pinch of salt and cook, stirring occasionally to prevent them from browning, until the green of the scallions are wilted and darkened and the onion and garlic are tender, about 4 minutes. Add the tomatoes and cook, stirring, until softened, about 2 minutes. Add clam juice and lemon juice and bring to a light simmer; stir. Taste: If the tart of the tomatoes and lemon juice is too strong, add sugar in sprinkles, stirring and tasting as you go until it tastes just right. You may not use it at all or you may not use it all; it's totally optional. Raise the heat to medium and nestle the shrimp into the pan. Cover and cook on one side until shrimp begins to turn opaque and curl slightly, 2 to 3 minutes. Toss and cook until shrimp just begins to turn pink on the other side, 1 to 2 more minutes. (Shrimp cooks fast and there's a thin line between done and overdone; the best rule is to remove the pan from the heat as it begins to reach the finish line.) Continue tossing and the heat of the pan will continue to cook the shrimp until done. Add pasta to a large serving bowl, then sprinkle with parsley, drizzle with olive oil, sprinkle with some more salt and pepper and top with the shrimp mixture. Serve warm during the winter or chilled during the summer. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 35815,"Easy Chicken Pot Pie 1 can (10 3/4 ounces) Campbell's? Condensed Cream of Chicken Soup (Regular or 98% Fat Free) 1 package (9 ounces) frozen mixed vegetables, thawed 1 cup cubed cooked chicken or turkey 1/2 cup milk 1 egg 1 cup all-purpose baking mix Instructions: Heat the oven to 400 degrees F. Stir the soup, vegetables and chicken in a 9-inch pie plate.
Stir the milk, egg and baking mix in a small bowl. Spread the batter over the chicken mixture.
Bake for 30 minutes or until the topping is golden brown.
Serving Suggestion: Serve with a cucumber and tomato salad with your favorite vinaigrette. For dessert serve chocolate ice cream sprinkled with pecan halves and toasted coconut. Using Campbell's? Condensed Cream of Chicken Soup: Calories 320, Total Fat 12g, Saturated Fat 0g, Cholesterol 0mg, Sodium 941mg, Total Carbohydrate 37g, Dietary Fiber 4g, Protein 19g, Vitamin A 0%DV, Vitamin C 0%DV, Calcium 0%DV, Iron 0%DV
Using Campbell's? Condensed 98% Fat Free Cream of Chicken Soup: Calories 300, Total Fat 10g, Saturated Fat 0g, Cholesterol 0mg, Sodium 799mg, Total Carbohydrate 34g, Dietary Fiber 4g, Protein 18g, Vitamin A 0%DV, Vitamin C 0%DV, Calcium 0%DV, Iron 0%DV ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 35816,"Meat Lover's Quiche 1 3/4 cups all-purpose flour, plus more for dusting 2 tablespoons 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 if needed 1/4 cup chopped cooked bacon 1/4 cup crumbled cooked sweet Italian sausage 1/4 cup chopped salami 1/4 cup chopped ham 1 cup shredded Monterey Jack cheese 1 1/4 cups half-and-half 3 large eggs Kosher salt and freshly ground black pepper 2 tablespoons chopped fresh flat-leaf parsley 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, 5 or 6 pulses. Add the vinegar. Then, pulsing quickly a few times as you do it, add the ice water through the tube. 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 and take care not to overwork or the dough will be tough. 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. Combine the bacon, sausage, salami, and ham with the Monterey Jack and sprinkle it in an even layer in the crust. Whisk together the half-and-half, eggs, 1/2 teaspoon salt and 1/4 teaspoon pepper in a bowl. Stir in the parsley. 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, Pinot Grigio, Sauvignon Blanc, Riesling]" 35817,"Buffalo Chicken Wings 2 pounds chicken wings 2 tablespoons grapeseed oil 1 tablespoon salt and pepper, equal blend 2 sticks (1/2 pound) butter, softened 1/4 cup hot sauce, such as Frank's 2 tablespoons honey 1 teaspoon celery seed 1 teaspoon kosher salt Instructions: For the wings: Preheat the oven to 200 degrees F. Toss the wings with the oil and the salt and pepper blend. Place on a sheet pan. Cook for 90 minutes. After cooking, remove the wings from the oven and cool for 30 minutes or more.
For the sauce: In mixing bowl, blend the butter, hot sauce, honey, celery seed and salt until well mixed.
Preheat a fryer to 375 degrees F. Add the wings to the fryer and cook until crisp, 2 to 3 minutes. Once crisp, remove from the fryer and allow excess grease to drain. Toss the wings in the hot sauce and serve. ","[Zinfandel, Malbec, Syrah, Tempranillo]" 35818,"Bistecca all Fiorentina 2 (2-pound) Porterhouse steaks, about 2 inches thick Grey sea salt Coarse grind black pepper Pure olive oil Great balsamic vinegar Instructions: Let the steak rest outside the refrigerator for 30 minutes before cooking. Use a hot, clean, oiled grill. If pan roasting, preheat the oven to 450 degrees F. Liberally season the steak with the salt and pepper, coat with olive oil and press the seasoning into the meat. Grill the steaks for about 5 to 6 minutes on each side for medium rare. The fillet will cook a little faster than the strip loin. Move the steaks every 2 minutes or so for even cooking and a crispy exterior. For pan roasting, heat a cast iron skillet with a little olive oil until smoking hot. Turn on the fan, open the window and stand back to avoid getting splattered! Using tongs, place the steaks in the center of the pan. Cook until the first side is seared brown, about 4 minutes. Turn the steaks and place the pan in the oven until the steaks are done, about 6 minutes for medium rare. Remove the steaks to a carving board and let rest for at least 5 minutes before carving. Cut the steaks away from the bone and carve into 1/2-inch slices. Arrange the meat on warmed plates and drizzle a little bit of balsamic vinegar over the slices. Serve with some extra gray sea salt on the side. ","[Chianti, Barolo, Cabernet Sauvignon, Malbec]

" 35819,"Peach and Blue Cheese Salad 4 slices prosciutto 1 tablespoon Dijon mustard 1 tablespoon pure maple syrup 2 tablespoons balsamic vinegar 1/2 cup canola oil Salt and freshly ground black pepper 2 hearts Romaine lettuce 2 peaches, cut in 6 wedges 1 shallot, thinly sliced 2 tablespoons extra-virgin olive oil Salt and freshly ground black pepper 1/2 cup crumbled firm blue cheese 3 tablespoons finely chopped fresh chives Instructions: Preheat the oven at 400 degrees F. Place the prosciutto slices on a baking sheet covered with parchment paper. Cover with another piece of parchment paper and another baking sheet on top to ensure the prosciutto stays flat. Bake for 30 minutes or until crispy, checking halfway through. Crumble the prosciutto. For the vinaigrette: Whisk the mustard, maple syrup, and balsamic vinegar together. Slowly whisk in the canola oil. If needed, add 1 teaspoon water to thin the texture of the vinaigrette. Season the vinaigrette with salt, and pepper, to taste. Reserve. For the salad: Combine the lettuce, peaches, shallots, and olive oil. Mix well and add a pinch of salt and freshly ground pepper. Drizzle the vinaigrette and mix well. Plate the salad and garnish with crumbled cheese, chives and crumbled prosciutto. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 35820,"Basic Mashed Potatoes 4 large russet potatoes 2 tablespoons unsalted butter Kosher salt Freshly ground black pepper Instructions: Preheat the oven to 400 degrees F. Prick the potatoes all over with a fork and roast them in the oven until tender, about 1 hour. Being careful of the hot potatoes, split them and scoop out the flesh into a bowl. Add the butter and season with salt and a few twists of black pepper. Mash until the butter is melted and the potatoes are smooth. Keep warm until ready to serve. ","[Chardonnay, Riesling, Pinot Grigio]" 35821,"Chocolate Spaetzle 8 1/2 ounces creme fraiche 2 eggs 2 teaspoons vanilla paste or extract 2 ounces, 70 percent chocolate, melted 1-ounce sugar 5 teaspoons salt, plus a pinch 7 ounces all-purpose flour 1 1/2 ounces cocoa powder 1 1/2 ounces atomized chocolate Olive oil Macerated Strawberries Chocolate Meringue Strawberry Sorbet 2 cups fresh halved strawberries 1/2 cup simple syrup (equal parts water and sugar heated until sugar dissolves; cool) 4 1/2 ounces egg whites 4 1/2 ounces sugar 3/4 ounces cocoa 1-ounce 10X powdered sugar 3/4-ounce cacao nibs 1 pound strawberries, cleaned and hulled 1 pint water 1 pound granulated sugar Instructions: Put the creme fraiche, eggs, and vanilla paste in the blender and puree. Pour the melted chocolate into the running blender. Puree until smooth and emulsified. Sift all the dry ingredients (sugar, 5 teaspoons salt, flour, cocoa powder, atomized chocolate) together into a large mixing bowl. Make a well in the center of the bowl. Stir the blended mixture into the dry ingredients. Let it rest 30 minutes at room temperature. Press mixture through a spaetzle press.into a large pot of boiling water. Cook for 1 minute after they float. Drain. Put into a large bowl and toss with a pinch of salt and enough olive oil just to coat. Heat up a large griddle and coat with oil. Toss the cooked spaetzle onto the hot griddle with some drained macerated strawberries. Cook until the spaetzle has crisped up a bit Top with chocolate meringue, and strawberry sorbet. Toss the strawberries in the simple syrup and let them sit at room temperature for 30 minutes. Yield: 2 to 3 servings Preheat oven to 200 degrees F. Whip whites and sugar together in a large mixing bowl with an electric mixer. Sift together cocoa and powdered sugar. Fold the dry ingredients into the meringue when it has reached full volume. Then fold in the cocoa nibs. Spread the chocolate meringue onto a parchment paper lined sheet pan, sprayed with nonstick spray, about 1/4-inch thick. Bake for about 1 hour or until the meringue is hard and completely dried out. Yield: 3 to 5 servings Heat the water and sugar in a saucepan until the sugar dissolves completely. Cool. Puree the strawberries with enough simple syrup to cover in the blender. Strain through a sieve. Stir the remaining simple syrup into the strained strawberry puree. Spin in an ice cream maker and freeze according to manufacturer's instructions. Yield: 1/2 gallon ","[Riesling, Pinot Grigio, Moscato, Brachetto]" 35822,"Watermelon and Halloumi 1 teaspoon minced shallot 1 teaspoon minced garlic Kosher salt 1/4 cup red wine vinegar 1 tablespoon honey 1/2 cup plus 1 tablespoon extra-virgin olive oil 2 tablespoons sliced almonds, toasted 2 tablespoons chopped fresh mint 8 small wedges seedless watermelon, rind removed 8 ounces halloumi cheese, cut into 8 slices Instructions: Place the shallot and garlic in a mixing bowl and add a pinch of salt. Add the vinegar and honey and whisk. Slowly whisk in 1/2 cup olive oil, then add the almonds and mint. Place the watermelon in a shallow dish. Pour the dressing on top, cover and let marinate 1 hour in the refrigerator. Heat a large skillet over medium heat and add the remaining 1 tablespoon olive oil. Sear the halloumi 1 minute per side, then remove from the pan; top each with a piece of marinated watermelon. ","[Vermentino, Sauvignon Blanc, Grner Veltliner, Albari?o]" 35823,"Corn and Lima Bean Pasta Salad with Crab Kosher salt and freshly ground black pepper 1/3 cup olive oil 2 tablespoons red wine vinegar 1 small shallot, minced 1 cup frozen baby lima beans, thawed 1 cup frozen corn, thawed 8 ounces dried orecchiette 1 cup jumbo lump crabmeat 1/2 cup thinly sliced celery 2 tablespoons chopped fresh chives 2 tablespoons chopped fresh flat-leaf parsley Instructions: Bring a large pot of salted water to a boil. Whisk together the olive oil, vinegar, shallot, 1/2 teaspoon salt and a few grinds of pepper in a large bowl. Cook the lima beans in the boiling water until tender, about 15 minutes. Add the corn and continue to cook until the corn is tender, about 2 minutes more. Transfer the beans and corn to a colander with a slotted spoon and run under cold water to stop the cooking process. Drain well and add to the bowl with the dressing. 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. Add the crabmeat, celery, chives and parsley to the bowl and toss to combine. Season with salt and pepper. The pasta salad is best if served right away. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 35824,"Roasted Fruit Cinnamon Coffee Cake Cooking spray 2 cinnamon sticks 8 ripe peaches, nectarines and/or plums, halved and pitted 2 tablespoons unsalted butter, melted (28 grams) 2 tablespoons maple syrup (30 milliliters) 1 orange, zested and juiced 1 teaspoon vanilla extract 1/2 cup brown sugar (100 grams) 6 tablespoons all-purpose flour (50 grams) 1 tablespoon cinnamon 1 tablespoon cocoa powder 1/2 teaspoon kosher salt 3/4 cup chopped pecans, optional (95 grams) 1/4 cup unsalted butter, melted (56 grams) 1/2 cup unsalted butter, room temperature (112 grams) 1/2 cup granulated sugar (100 grams) 1/2 cup brown sugar (100 grams) 2 large eggs 1 1/2 teaspoons vanilla extract 1 cup full fat plain or vanilla yogurt (250 milliliters) 2 cups all-purpose flour (270 grams) 2 teaspoons baking powder 1 teaspoon baking soda 1/2 teaspoon ground cinnamon 1/2 teaspoon kosher salt Instructions: For the fruit: Preheat your oven to 350 degrees F (175 degrees C) and grease a 9-inch square baking pan and another pan large enough for the fruit with cooking spray. Add the cinnamon sticks to the pan and nestle in the fruit, cut side up. In a small bowl, stir together the butter, syrup, orange zest and juice and vanilla extract and pour over the fruit. For the streusel: Mix together the brown sugar, flour, cinnamon, cocoa powder, salt and pecan pieces, if using, in a small bowl. Pour over the melted butter and rub the mixture together with your fingers until crumbly and well combined. For the cake: Use a hand or stand mixer fitted with a paddle attachment to cream the butter and sugars together until pale and fluffy, 1 to 2 minutes. Add the eggs one at a time, beating well after each addition, then stir in the vanilla extract and yogurt. Whisk together the flour, baking powder, baking soda, cinnamon and salt in a medium bowl. Add the dry ingredients to the wet and stir just to combine. Spread a little less than half of the cake batter into the 9-inch pan. Scatter with half of the streusel mixture then carefully cover with the remaining cake batter. Sprinkle with the remaining streusel. Bake the cake and the fruit for 30 to 35 minutes, or until a toothpick inserted into the cake comes out clean and the fruit is cooked down and soft. Set aside to cool slightly or all the way to room temperature To serve, cut the cake into squares and serve topped with the roasted fruit. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 35825,"Greek Citrus Salad 4 blood oranges 1 cup crumbled feta 1/2 cup chopped black olives 1/4 cup olive oil
2 tablespoons chopped fresh mint
1/2 teaspoon dried oregano
1 jalapeno pepper, seeded and diced (or keep the seeds in for some extra spice!)
1/2 large cucumber, cut into thick slices then quartered
1/2 red onion, diced
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper Instructions: Finely grate 1 teaspoon of the zest from the blood oranges into a bowl using a rasp grater or lemon zester. Peel and segment the oranges (or slice into rounds) and add to the bowl with the zest. Add the feta, olives, olive oil, mint, oregano, jalapenos, cucumbers, onions and some salt and pepper and toss to combine. Taste and adjust the seasoning. Note: This recipe has been updated and may differ from what was originally published or broadcast.
","[Vermentino, Sauvignon Blanc, Grner Veltliner, Albari?o]" 35826,"Tomato & Goat Cheese Crostata 1 cup all-purpose flour Kosher salt 1/4 pound (1 stick) very cold unsalted butter, diced 3 tablespoons ice water 4 tablespoons (1/2 stick) unsalted butter 4 cups chopped leeks, white and light green parts, spun dry (4 leeks) 1 teaspoon minced fresh thyme leaves Kosher salt and freshly ground black pepper 1 pound heirloom tomatoes, cored and sliced 3/8 inch thick (see Cook\u2019s Notes) Good olive oil 4 ounces creamy fresh goat cheese, crumbled 1 egg beaten with 1 tablespoon milk, for egg wash Chopped fresh basil leaves and chives Instructions: For the pastry, place the flour and 1/2 teaspoon salt in the bowl of a food processor fitted with the steel blade and pulse to combine. Add the diced butter and toss carefully with your fingers to coat each piece of butter with flour. Pulse 12 to 15 times, until the butter is the size of peas. While pulsing, add the ice water all at once through the feed tube. Pulse to combine, stopping just before the dough forms a ball. Turn the dough out onto a well-floured board and form it into a disk. Wrap in plastic and refrigerate for one hour. Meanwhile, preheat the oven to 450? F. Heat the 4 tablespoons butter in a large (12-inch) saut pan over medium to medium-high heat. Add the leeks, thyme, 1 teaspoon salt and 1/2 teaspoon pepper and saut for 8 minutes, until the leeks are tender and starting to brown. Set aside. Place the tomatoes on a plate, sprinkle them with salt and pepper and drizzle lightly with olive oil. Set aside. On a floured board, roll the dough into an 11-inch circle, then place it on a sheet of parchment paper. Turn a sheet pan upside down and transfer the paper to the inverted pan. Spread the leeks on the pastry, leaving a 1 1/2-inch border. Crumble the goat cheese evenly on top. Arrange the tomatoes over the goat cheese, overlapping the slices because they will shrink. Turn the edges of the pastry up and over the tomatoes, crimping so they lie flat. Brush the pastry with the egg wash. Bake for 25 to 30 minutes, until the pastry is nicely browned. Allow to cool on the pan for 5 minutes, sprinkle lightly with the fresh herbs and salt, cut in wedges and serve warm. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 35827,"Dad's Mushrooms 1/2 stick (4 tablespoons) unsalted butter One 15-ounce can French onion soup
Salt and pepper to taste 2 1/2 pounds sliced white button mushrooms
Instructions: Melt the butter in a slow cooker on high. When the butter is melted, add the soup and season with salt and pepper. Stir the soup, then add the mushrooms. Coat the mushrooms with the soup, add the lid to the slow cooker and cook on high, stirring occasionally, for 5 hours. Remove the lid and continue to cook on high, uncovered, for 2 more hours to cook down the sauce and allow it to thicken. Continue stirring occasionally. A small amount of liquid should be present upon completion. Reduce the temperature to low or warm for serving during the party. The sauce will continue to thicken during this time. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 35828,"Salmon Cakes 1/2 pound fresh salmon Good olive oil Kosher salt and freshly ground black pepper 4 tablespoons unsalted butter 3/4 cup small-diced red onion (1 small onion) 1 1/2 cups small-diced celery (4 stalks) 1/2 cup small-diced red bell pepper (1 small pepper) 1/2 cup small-diced yellow bell pepper (1 small pepper) 1/4 cup minced fresh flat-leaf parsley 1 tablespoon capers, drained 1/4 teaspoon hot sauce (recommended: Tabasco) 1/2 teaspoon Worcestershire sauce 1 1/2 teaspoons crab boil seasoning (recommended: Old Bay) 3 slices stale bread, crusts removed 1/2 cup good mayonnaise 2 teaspoons Dijon mustard 2 extra-large eggs, lightly beaten Instructions: Preheat the oven to 350 degrees F. Place the salmon on a sheet pan, skin side down. Brush with olive oil and sprinkle with salt and pepper. Roast for 15 to 20 minutes, until just cooked. Remove from the oven and cover tightly with aluminum foil. Allow to rest for 10 minutes and refrigerate until cold. Meanwhile, place 2 tablespoons of the butter, 2 tablespoons olive oil, the onion, celery, red and yellow bell peppers, parsley, capers, hot sauce, Worcestershire sauce, crab boil seasoning, 1/2 teaspoon salt, and 1/2 teaspoon pepper in a large saute pan over medium-low heat and cook until the vegetables are soft, approximately 15 to 20 minutes. Cool to room temperature. Break the bread slices in pieces and process the bread in a food processor fitted with a steel blade. You should have about 1 cup of bread crumbs. Place the bread crumbs on a sheet pan and toast in the oven for 5 minutes until lightly browned, tossing occasionally. Flake the chilled salmon into a large bowl. Add the bread crumbs, mayonnaise, mustard, and eggs. Add the vegetable mixture and mix well. Cover and chill in the refrigerator for 30 minutes. Shape into 10 (2 1/2 to 3-ounce) cakes. Heat the remaining 2 tablespoons butter and 2 tablespoons olive oil in a large saute pan over medium heat. In batches, add the salmon cakes and fry for 3 to 4 minutes on each side, until browned. Drain on paper towels; keep them warm in a preheated 250 degree F oven and serve hot. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 35829,"Grilled Potato Wedges with Hot Garlic, Red Chili, Parmesan and Parsley 6 russet potatoes, scrubbed Kosher salt and freshly ground black pepper 1/4 cup canola oil 1/3 cup olive oil 3 garlic cloves, finely chopped 1/4 teaspoon red chili flakes 1/4 cup chopped fresh flat-leaf parsley 1/4 cup freshly grated Parmigiano-Reggiano Instructions: Put the potatoes in a pot of cold water, add 2 tablespoons of salt and bring to a simmer over medium heat. Cook the potatoes until tender, but still firm, about 40 minutes. The potatoes must be cooked through and fork tender, but still holding their shape. Drain and put on a cutting board. Let cool, then cut each potato lengthwise into 8 wedges. Heat grill to medium-high. Brush the potatoes with the canola oil and season with salt and pepper, to taste. Grill until golden brown and cooked through, about 2 to 3 minutes per side. Transfer to a serving bowl. Heat the olive oil in a small saucepan until it begins to shimmer. Remove from the heat and immediately add the garlic, red chili flakes and parsley and let sit for 1 minute. Season the oil with salt and pepper, to taste, and drizzle over the potatoes. Sprinkle with the cheese and serve immediately. ","[Chardonnay, Sauvignon Blanc, Vermentino, Tempranillo]" 35830,"Grilled Salmon Cobb Salad 3 large eggs 1 1-pound piece skinless center-cut salmon (preferably wild) 1/2 teaspoon grated lemon zest, plus the juice of 1 lemon Kosher salt and freshly ground pepper 3 tablespoons white wine vinegar 1/2 shallot, chopped 2 tablespoons finely chopped fresh tarragon 1/2 cup extra-virgin olive oil Vegetable oil, for brushing 2 heads romaine lettuce, halved lengthwise 2 avocados, halved, pitted and peeled 2 ears of corn, shucked 1 cup fresh basil, torn 1/2 cup roughly chopped fresh dill 1 1/2 cups cherry tomatoes, halved Chopped fresh parsley for topping Instructions: Preheat a grill to medium high. Put the eggs in a medium saucepan and cover with cold water. Bring to a boil, then remove from the heat and let sit, covered, 10 minutes. Drain and rinse under cold water until cool. Peel, chop and set aside. Meanwhile, drizzle the salmon with the juice of 1/2 lemon and season generously with salt and pepper; set aside 10 minutes. Make the dressing: Combine the juice of the remaining 1/2 lemon in a small bowl with the lemon zest, vinegar, shallot and tarragon; whisk to combine. Gradually whisk in the olive oil until combined; season with salt and pepper. Set aside. Brush the grill grates with vegetable oil. Lightly brush the lettuce, avocados and corn with vegetable oil. Grill the vegetables, turning, until well marked, about 2 minutes for the lettuce and avocados and 5 to 6 minutes for the corn; transfer to a cutting board. Meanwhile, grill the salmon, turning once, until just cooked through, 6 to 8 minutes. Transfer to the cutting board and let rest 5 minutes. Roughly chop the lettuce, discarding the core; transfer to a large platter. Add the basil and dill and toss. Cut the kernels off the corn and chop the avocado and salmon. Arrange the corn, tomatoes, hard-boiled eggs, salmon and avocados in rows over the salad; season with salt and pepper. Drizzle with the dressing and top with parsley. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 35831,"Grilled Florentine-Style Steaks 2 2-to-3-pound porterhouse or T-bone steaks (about 1 1/2 inches thick) 2 cloves garlic, smashed Vegetable oil, for the grill Coarse sea salt and freshly ground pepper 1 tablespoon extra-virgin olive oil 1 lemon, cut into wedges (optional) Instructions: Refrigerate the steaks, uncovered, at least 4 hours or overnight. (This dries out the meat's surface so it develops a better char.) Prepare a grill for indirect heat: For gas, preheat to medium high, 30 minutes, then turn off the burners on one side and turn the other burners to medium low. For charcoal, once the coals ash over, push them to one side. Rub the steaks with the garlic and let sit at room temperature, 30 minutes. Brush the grill grates with vegetable oil. Sear the steaks over direct heat until charred on the bottom, 5 to 10 minutes. Turn, season with salt and pepper and char the other side, 5 to 10 more minutes. Turn the steaks again and transfer to the cooler side of the grill with the smaller ends away from the heat. Season the steaks with salt and pepper and grill, turning every 2 minutes, until a thermometer inserted into the thickest part of the meat registers 125 degrees F for medium rare, 8 to 12 minutes. Transfer the steaks to a cutting board and let rest 10 minutes before slicing. Season with salt and pepper and drizzle with the olive oil. Serve with lemon wedges, if desired. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 35832,"Very Berry Cream Cups 8 store bought sponge cake dessert cups 3 vanilla pudding snack cups 1/2 cup whipped topping 3/4 cup frozen mixed berries, thawed Fresh boysenberries, for garnish Strawberry syrup Instructions: Unwrap dessert cups and toast each side on grill. In a bowl, combine the vanilla pudding cups, whipped topping and thawed mixed berries. Stir to combine. Spoon berry cream mixture into dessert cups and garnish with fresh berries and strawberry syrup. ","[Chardonnay, Moscato, Riesling, Sparkling wine]" 35833,"One Recipe, Two Meals: Cheesy Breakfast Sandwich 3 eggs 2 tablespoons milk 2 teaspoons grated Parmesan (powdered is fine) 3 teaspoons extra-virgin olive oil 2 English muffins, divided and three halves toasted (reserve the remaining half for another use) 3/4 cup grated white Cheddar cheese 1 cup baby spinach (a good handful) 1/4 cup thinly sliced red onion 2 oil-packed sun-dried tomatoes, in their oil, sliced Salt and pepper Hot sauce (optional) Instructions: To make the kids' sandwich: Crack two eggs into a small bowl. Add the milk and Parmesan, and lightly beat until combined.
Heat a teaspoon of oil in a small saute pan over medium-low heat, and add the egg mix. Slowly scramble the eggs until just set and fluffy.
Place the scrambled eggs on 1 toasted English muffin half, and top with 1/2 cup Cheddar. You can let the cheese melt naturally or place it under the broiler to get it browned and bubbly (which is the right decision in life). It's done!
Now to make your sandwich: Heat another teaspoon of oil in your saute pan. Add the spinach and wilt, about 20 seconds. Remove from the pan and add the red onion and sun-dried tomatoes. Let them sear and blister for about a minute. Remove and place them with the spinach.
If you need to add a little more oil at this time, go for it. Crack the remaining egg into the saute pan and let fry until the white is set but the yolk is still runny, about 2 minutes. Sprinkle with salt and pepper.
In the meantime, place the remaining 1/4 cup cheese on the top half of the English muffin, and toast in the broiler until the cheese melts.
Place the spinach, red onion and sun-dried tomatoes on the bottom half of the toasted muffin. Then layer with the fried egg and cheesy top half. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 35834,"Spiced Pumpkin Bars with Cream Cheese Icing Nonstick baking spray, for the baking pan 2 cups all-purpose flour (see Cook's Note) 1 tablespoon ground cinnamon 2 teaspoons baking powder 1 teaspoon baking soda 1 teaspoon ground ginger 1 teaspoon kosher salt 1/2 teaspoon freshly grated nutmeg 1/4 teaspoon ground cloves 2 cups granulated sugar 1 cup vegetable oil 2 teaspoons pure vanilla extract 4 large eggs One 15-ounce can pumpkin puree 8 ounces cream cheese, at room temperature 12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature 2 cups confectioners' sugar, sifted 1 teaspoon pure vanilla extract 1/2 teaspoon kosher salt Instructions: For the bars: Preheat the oven to 350 degrees F. Grease a 13-by-9-inch metal baking pan with nonstick baking spray and line the bottom and sides with parchment paper, leaving an inch of overhang on the sides. Whisk together the flour, cinnamon, baking powder, baking soda, ginger, salt, nutmeg and cloves in a large bowl until evenly combined. In another bowl, whisk together the granulated sugar, oil, vanilla, eggs and pumpkin puree until smooth. Pour the pumpkin mixture over the dry ingredients and stir until the batter just comes together.
Spread the batter evenly in the prepared pan and bake until a toothpick inserted in the middle of the cake comes out clean, about 40 minutes. Let the cake cool for 30 minutes in the pan, then unmold and let cool completely on a wire rack.
For the icing: Combine the cream cheese and butter in a medium bowl and beat on medium speed with a handheld mixer until smooth. Add the confectioners' sugar, vanilla and salt and beat until evenly combined and smooth. Spread the icing on the top of the cake in a smooth and even layer. Cut the cake into twenty-four 2-inch squares and serve. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 35835,"Grilled Halibut Fish Sandwiches with Tartar Sauce 1 1/4 to 1 1/2 pounds fresh halibut, cut into 4 servings, 4 to 6 ounces each, 1-inch thick Vegetable or olive oil, for drizzling 2 teaspoons Old Bay seasoning, found near seafood counter in most markets Salt and freshly ground black pepper 2 tablespoons butter, melted 1/2 lemon, juiced 1 cup mayonnaise or reduced fat mayonnaise 2 tablespoons sweet pickle relish 1 dill or half-sour pickle, finely chopped 2 tablespoons finely chopped onion 2 tablespoons fresh chopped dill 10 blades fresh chives, chopped or 2 thin scallions thinly sliced 1/2 lemon, juiced Few drops cayenne pepper sauce 4 crusty rolls, split 1 large ripe tomato, sliced 4 leaves green leaf or Boston lettuce Asparagus Salad, recipe follows 1 bag gourmet chips, preferred brand Terra chips in Yukon Gold Onion and Garlic flavor 1 small shallot or 1/2 large shallot, finely chopped 1/3 cup extra-virgin olive oil, eyeball it 1 pound asparagus, thin spears 2 endive, cored and thinly sliced 1/2 small red bell pepper, chopped 1/2 pound bow tie pasta, farfalle, cooked to al dente and cooled 1/2 cup frozen green peas 1/4 cup chopped fla- leaf parsley, a couple of handfuls 3 tablespoons white wine vinegar Salt and freshly ground black pepper Instructions: Preheat nonstick or well-seasoned cast iron grill pan over medium high heat. Drizzle halibut pieces with oil, then season with Old Bay, salt and pepper. Grill on a hot pan 4 or 5 minutes on each side. Place melted butter in a small dish and add juice of 1/2 lemon. Combine all ingredients for the tartar sauce in a small bowl. Lightly toast buns on grill pan after fish is removed. To assemble, brush bun bottoms and fish with lemon butter. Top fish with tomato and lettuce and slather the bun tops with tartar sauce, then serve. Serve with Asparagus salad and fancy chips. Heat shallot and oil in microwave safe covered dish for 30 seconds or in a small pan on the stovetop over medium low heat for 5 minutes. Allow oil to cool back to room temperature. Hold a spear of asparagus at each end and snap it. The spear breaks where the tender tops meet the tough bottoms. Line the broken spear up with the bundle of cleaned asparagus. Cut the spears using the guideline of the snapped spear. Par boil the asparagus tops in 1 inch simmering water covered for 3 to 5 minutes. Cool under cold running water and drain. Cut asparagus into 1-inch pieces on an angle and add to a bowl. Combine chopped, cooked asparagus with shredded endive, red bell pepper, cooked pasta, green peas and chopped parsley. The peas will defrost as you toss salad. Pour vinegar into a small bowl and whisk in cooled shallot oil. Pour dressing over salad and toss. Season salad with salt and pepper, to your taste and toss again. Yield: 4 servings Preparation time: 10 minutes Cooking time: 20 minutes, overlapping, including pasta Ease of preparation: easy ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 35836,"Justin's Chicken Tender Salad 1 (8-ounce) bag spicy chips (recommended: Doritos) 1 (8-ounce) bag blue corn tortilla chips 1 cup all-purpose flour 3 eggs, beaten 4 boneless/skinless chicken breasts, cut into 1-inch strips 1 cup grapeseed oil 1 to 2 tablespoons Big Daddy Seasoning, recipe follows 1 head romaine lettuce, chopped 2 cups field greens 1 (12-ounce) can black beans, drained and rinsed 1 1/2 cups diced plum tomatoes 1 1/2 cups shredded sharp Cheddar 2 avocados, diced 4 ounces sliced jalapeno 1/4 cup chopped fresh cilantro leaves 1 (16-ounce) bottle peppercorn ranch dressing 1/2 cup smokey paprika 1/4 cup granulated onion powder 1/4 cup granulated garlic powder 3 tablespoons seasoned salt 1/4 cup fresh cracked pepper 1/2 cup kosher salt Instructions: With hands crush each bag of chips separately into a shallow dish. In another shallow dish, add 1 cup of flour and in another shallow dish; beat 3 eggs. Dredge chicken strips in flour, then egg and finally into the crushed tortillas. Dredge half the chicken in the spicy chips and the other half into the blue corn chips. Transfer to plate. Sprinkle with Big Daddy seasoning. In a large skillet over medium-high heat, add oil. Add chicken strips 1 at a time and pan- fry until golden and cooked through, about 3 minutes on each side. Remove from pan onto a plate and reserve. In a large bowl, toss together lettuce, field greens, beans, plum tomatoes, Cheddar, avocados, jalapenos and fresh cilantro. Top with cooked chicken and peppercorn dressing. In a large bowl, mix ingredients together. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Tempranillo]" 35837,"Zucchini Roll-Ups 4 medium zucchini, sliced lengthwise as thinly as possible (about 5 slices per zucchini) Olive oil, for brushing
Kosher salt and freshly ground black pepper
About 3/4 cup herbed cream cheese, such as Rondele or Alouette 20 fresh basil leaves, plus extra for garnish
Instructions: Preheat a grill or grill pan to medium heat. Brush both sides of the zucchini slices with olive oil and place them on the grill. Sprinkle with salt and pepper. Grill, turning occasionally, until very soft but not falling apart, 8 to 10 minutes. Remove the slices to paper towels to absorb the excess moisture. Let them cool completely. Spread about 2 teaspoons of the herbed cheese onto each of the zucchini slices. Place a basil leaf on top. Starting at one end, roll each zucchini slice up until it's a nice neat roll. Serve the roll-ups on a platter garnished with small basil leaves. These can be assembled and chilled up to 3 hours before serving. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 35838,"Three-Cheese Chorizo Dip Olive oil, for cooking 1 pound ground Mexican chorizo 1 green bell pepper, small dice 1 onion, small dice 2 tablespoons chili powder
One 16-ounce can diced tomatoes
2 slices Muenster cheese 2 slices manchego cheese 2 slices Gruyere cheese 1 baguette, cut into 1/2-inch slices and toasted or grilled Instructions: Heat a skillet over medium-high heat. Add some olive oil and the chorizo, and cook, breaking the meat up with a spoon, until browned, about 5 minutes. Add the bell pepper, onion, chili powder and tomatoes and cook until slightly thickened, about 5 minutes. Preheat the broiler. Transfer the chorizo mixture to an oven-safe dish and layer on the Muenster, manchego and Gruyere.
Broil until the cheese is melted and golden brown. Serve with the baguette slices.
","[Rioja, Tempranillo, Garnacha, Barbera]" 35839,"Red Velvet Vampire Cupcakes 1 3/4 cups cake flour (see Cook's Note) 1 cup granulated sugar 1/4 cup Dutch process cocoa powder 3/4 teaspoon baking soda 1/2 teaspoon fine salt 1/2 cup buttermilk 1/2 cup vegetable oil 1/2 cup sour cream 1 tablespoon red food coloring, plus a drop for the filling 2 teaspoons cider vinegar 1 teaspoon pure vanilla extract 1 large egg, at room temperature One 3-ounce semisweet chocolate bar 1 teaspoon coconut oil 1 cup raspberry jam One 8-ounce package cream cheese, at room temperature 6 tablespoons unsalted butter, cubed, at room temperature 1 cup confectioners' sugar 1/2 teaspoon pure vanilla extract Instructions: For the cupcakes: Preheat the oven to 350 degrees F. Line a 12-cup muffin tin with paper liners. Sift the flour, granulated sugar, cocoa, baking soda and salt into a large bowl. Whisk together the buttermilk, oil, sour cream, food coloring, vinegar, vanilla and egg in another large bowl.
Add the buttermilk mixture to the flour mixture and stir until just incorporated. Divide the batter among the cupcake liners. Bake until a toothpick inserted in the center of a cupcake comes out with a few moist crumbs, 16 to 18 minutes. Remove the cupcakes from the tin and cool completely on a wire rack.
Microwave the chocolate and coconut oil together in a small microwave-safe bowl until mostly melted, about 1 minute. Stir, then microwave again until completely smooth, about 15 seconds more.
Use a small sharp knife to cut out and remove a plug from the middle of each cupcake, making sure not to go all the way to the bottom and leaving a 1/4-inch border around the side (eat the plugs). Brush the holes with the melted chocolate and place in the freezer until the chocolate hardens, about 15 minutes.
Whisk together the jam, 1 drop of red food coloring and 1 tablespoon water in a small bowl until completely smooth. Spoon 1 tablespoon of the jam into each of the chocolate holes; set aside.
For the cream cheese frosting: Meanwhile, beat the cream cheese in a large bowl with an electric mixer on medium speed until smooth and fluffy, about 2 minutes. Gradually beat in the butter until smooth. Add the confectioners' sugar and vanilla and beat until light and fluffy, about 1 minute. Scrape into a pastry bag fitted with a large round tip. Pipe on top of the cupcakes so the jam is covered.
Poke 2 holes into the frosting on each cupcake using the end of a plastic straw to resemble vampire bites, making sure you hit the cupcake and not the jam-filled hole. Drizzle the remaining jam into the holes to resemble blood.
","[Merlot, Cabernet Sauvignon, Pinot Noir, Syrah]" 35840,"Matzoh Ball Soup One 5- or 6-pound hen 2 large celery stalks with leaves, chopped 2 large carrots, sliced in big chunks 1 onion, quartered 3 sprigs parsley 3 sprigs fresh dill (or 1 teaspoon dried) Salt and pepper, to taste 4 eggs, lightly beaten 4 tablespoons chicken fat (from the above soup) 1 cup matzoh meal 2 teaspoons salt 1/4 cup hot water 12 cups salted water Instructions: Wash the chicken with water and place in pot. Cover with water and bring to a boil over high heat, skimming off bubbling foam as it forms. Add celery, carrots, onion, herbs, salt and pepper and simmer, half-covered at lower heat, for at least 45 minutes, until the chicken seems done. The chicken will come away easily from the bone. Pour soup through strainer to get a clear broth. Let cool. When broth has completely cooled, skim off the fat and save for the matzoh balls.
In a mixing bowl, mix together 4 eggs and 4 tablespoons chicken fat. Stir in the matzoh meal and salt. Add 1/4 hot water. Cover and refrigerate for at least 1 hour. Form the matzoh dough into balls the size of walnuts. Bring the salted water to a boil. Add the matzoh balls, cover, and cook for 20 minutes (don't even peek!). Bring the chicken broth to a simmer. Remove matzoh balls from hot water with a slotted spoon and add to the simmering chicken broth just a few minutes before serving. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 35841,"Fennel Orange Bread Pudding with Fennel Orange Caramel and Fennel Pollen Unsalted butter, for buttering ramekins 1/2 cup granulated sugar
4 large egg yolks
8 ounces heavy cream
2 cups brioche cut into 1 1/2-inch dice 1/2 cup shaved fennel, plus chopped fennel fronds, for garnish
1/4 cup chopped white chocolate
1/4 cup pine nuts
Zest of 1 orange Pinch salt
Fennel Orange Caramel, recipe follows Fennel pollen, for sprinkling 1 cup brown sugar 1/2 cup diced fennel
1/2 cup orange liquor
1/4 cup unsalted butter
Instructions: Preheat the oven to 350 degrees F. Butter 4 ramekins, then dust with sugar, knocking out the excess. Arrange the ramekins on a baking sheet. Combine the egg yolks and cream in a bowl, then add the bread cubes, fennel, granulated sugar, white chocolate, pine nuts, zest and salt and fold together gently until combined. Transfer the mixture to the prepared ramekins and bake, about 25 minutes. Let cool. Unmold the ramekins onto plates, then drizzle with Fennel Orange Caramel and sprinkle with fennel pollen and fennel fronds.
Combine the brown sugar, fennel, liquor and butter in a small saucepan and simmer until thickened. Set aside. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 35842,"Pepper-Seared Venison with Cranberry Port Wine Sauce, Creamy Polenta and Chanterelles 1/4 cup dry cranberries 1 cup ruby port 1 1/2 pounds center cut venison loin, trimmed 3/4 cup crushed mixed peppercorns 1 tablespoon crushed juniper berries Salt, to taste 1/4 cup clarified butter 1 teaspoon chopped shallot 1/2 cup venison stock reduction (demi-glace) 2 tablespoons currant jelly 4 ounces unsalted butter 2 cups milk scalded with 1 cup cream 1 sprig thyme 2 bay leaves 1 cup instant polenta Salt and white pepper, to taste Chanterelles, for garnish Red cabbage braised with cider, balsamic and caraway, for garnish Instructions: Preheat oven to 400 degrees. For the venison. Soak dry cranberries in port. Crust venison in crushed peppercorns and juniper berries. Season with salt. Sear in hot skillet with clarified butter on both sides, finish in oven, about 10 minutes for rare. Let rest. Deglaze skillet with port drained from cranberries, add chopped shallots, reduce to syrup. Add venison stock, reduce by half, finish with currant jelly, cranberries and butter. Season to taste. For the polenta, scald milk and cream together with thyme and bay leaves. Remove thyme and bay leaf. Bring to simmer and gradually whisk in polenta. Season with salt and pepper. Continue whisking until smooth and creamy. Whisk in butter. Keep in a warm place. Place quenelles of polenta in center of plate. Spoon sauce around. Slice venison and arrange around polenta. Garnish plates with sauteed chanterelles and red cabbage braised with cider, balsamic and caraway. ","[Cabernet Sauvignon, Syrah, Malbec, Tempranillo]" 35843,"Grilled Chicken Caesar 1/4 cup pasteurized egg product 1 clove of garlic, minced (about 1/2 teaspoon) 1 1/2 teaspoons anchovy paste 1/2 teaspoon Dijon mustard 1/4 teaspoon Worcestershire sauce 2 tablespoons lemon juice 2 tablespoons olive oil 1/4 cup finely grated Parmesan Salt Freshly ground black pepper 6 cups coarsely torn romaine lettuce 2 cups of baby spinach leaves 2 cups of whole-grain croutons 4 grilled chicken breast halves (about 4 ounces each), sliced Instructions: In a small bowl, whisk together the egg product, garlic, anchovy paste, mustard, Worcestershire sauce and lemon juice. Slowly add the olive oil in a steady stream, whisking the whole time. Stir in the Parmesan and season with salt and pepper. In a large bowl, toss the dressing with the lettuce and spinach until well coated. Add the croutons and toss to combine. Divide the salad onto 4 plates and top each plate with grilled chicken slices. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 35844,"Wine Spritzer 2 lemons, zested 2 small oranges, zested (or 1 large orange, zested) 1 bottle Pinot Grigio wine 3 cups sparkling water Instructions: In a small bowl, toss the citrus zests together. Divide the zest mixture among an empty ice cube tray, top with water and freeze for 3 to 5 hours. In a large pitcher, combine the wine with the sparkling water and the citrus zest ice cubes. Stir and serve. ",[Pinot Grigio] 35845,"Chilled Maize Medley 2 cups fresh or frozen whole kernel corn 3/4 cup peeled, seeded and diced cucumber 1/2 cup diced red onion 3 tomatoes, chopped 6 fresh scallions, chopped into 1/4-inch segments 3 tablespoons sour cream Salt and freshly ground black pepper 1/4 cup red wine vinegar 1/2 cup salad oil 3 tablespoons freshly chopped cilantro leaves, plus 6 small sprigs cilantro, for garnish Instructions: Combine corn, cucumbers, onions, tomatoes, and scallions in salad bowl. In a separate bowl, blend sour cream with salt, pepper, vinegar, oil and chopped cilantro. Add sour cream mixture to corn and toss gently to coat. Chill and serve garnished with cilantro sprigs. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 35846,"Baked Smoked Chili Fries 4 medium baking potatoes, washed, cut into 1/8's lengthwise 1 teaspoon smoked chili powder 1 1/2 teaspoons coarse salt Cracked black pepper 2 teaspoons olive oil Instructions: Preheat oven to 450 degrees F. Place potatoes, chili powder, salt, pepper, and oil in plastic bag. Shake vigorously to coat potatoes evenly with all ingredients. Spread out on a cookie sheet. Do not over crowd or overlap potatoes or they will steam. Bake 20 to 25 minutes, turning once, until golden and cooked through. Remove from oven and let stand 5 minutes. They will come off tray easily. ","[Syrah, Zinfandel, Tempranillo, Garnacha]" 35847,"Falafel Sandwiches with Sesame Mint Yogurt Sauce 2 (15-ounce) cans garbanzo beans (chickpeas), drained and rinsed 3 to 4 tablespoons, plus 1/2 cup all-purpose flour 1/4 cup packed fresh cilantro leaves 1/2 cup packed fresh parsley leaves 2 cloves garlic 1 teaspoon ground cumin 1/8 teaspoon cayenne pepper 1 large egg, lightly beaten with a fork Salt and pepper 3 quarts vegetable oil, for frying 3 good quality pita breads, cut in 1/2 Sesame Mint Yogurt Sauce, recipe follows 1 English cucumber, peeled and chopped into 1-inch pieces 1 small head iceberg lettuce, chopped into bite-sized pieces 1 small red onion, thinly sliced 1 green pepper, seeded and chopped into bite-sized pieces 2 cups plain whole-milk yogurt, preferably Greek-style 1 bunch mint leaves, finely chopped 1/4 to 1/2 teaspoon dark sesame oil 1 lemon, zested and juiced Salt and pepper Instructions: In a food processor, combine the garbanzo beans, 3 to 4 tablespoons flour, herbs, garlic, cumin, cayenne, egg, and salt and pepper; pulse together until almost smooth. Transfer mixture to bowl. The mixture should be firm enough to form balls; if not, add additional flour as needed. Shape mixture into balls about 2 inches in diameter. Toss in remaining 1/2 cup flour to coat all over. Set aside until oil is hot enough to fry. Heat oil over medium-high heat until about 375 degrees F. Test with some extra falafel mix to see if the temperature is right; it should sink and rise to the surface and float. Add falafel balls in batches so as not to crowd them and cook until crisp and golden, about 8 minutes. Carefully remove from oil and drain on paper towels. Fill pita halves with a few falafel balls, cucumber, lettuce, onions and peppers, and top with yogurt sauce. Combine all ingredients in a bowl until well incorporated. Season with salt and pepper, to taste. Refrigerate until ready to serve. ","[Chardonnay, Pinot Grigio, Vermentino, Grenache Blanc]

" 35848,"Szechuan Shrimp with Chili Sauce 1 pound medium shrimp 4 teaspoons salt 2 tablespoons hoisin sauce 2 tablespoons chili sauce 2 teaspoons Shao Hsing 1 teaspoon thin soy sauce 1 teaspoon fish sauce 1 teaspoon chili paste with garlic 1/2 teaspoon sesame oil 1/2 teaspoon peanut oil 1/2 teaspoon hot chili oil 1/2 teaspoon sugar 1/2 teaspoon MSG 2 tablespoons fresh ginger root, finely minced 6 scallions, finely minced (about 2/3 cup) 3 tablespoons finely minced garlic 3 dried red chilies 4 cups peanut oil Instructions: Peel, devein and butterfly the shrimp. Sprinkle with 1 teaspoon of the salt and allow to stand for 1/2 hour. During this time, prepare the sauce: mix together the hoisin sauce, the chili sauce, the Shao Hsing, the soy sauce, the fish sauce, the chili paste with garlic, the sesame oil, the peanut oil, the chili oil, the sugar and the MSG. In a wok, bring 4 cups of peanut oil to 375 degrees. When the shrimp are ready to cook, thoroughly wash off the salt with cold water. Add another teaspoon of salt to the shrimp, mix, let stand 30 seconds, and wash off the salt. Repeat this procedure twice more. The final time, drain well but do not dry--let some water cling to the shrimp. Immerse half of the shrimp in the hot oil and cook until just past translucent (20 seconds or so). Remove. Add the other half of the shrimp. The oil will not be as hot so this portion of shrimp may need 30 seconds to finish cooking. Remove. Drain all of the oil but 2 tablespoons from the wok. Over very high heat, stir-fry the ginger, the scallions, the garlic, and the dried chilies for one minute. Add the reserved shrimp. Toss. Add the prepared sauce. Stir to coat shrimp and serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 35849,"Fresh Raspberry Sauce 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 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, Moscato, Sparkling wine]" 35850,"Blackberry and Lemon Cheesecake Topping One 13-ounce jar blackberry jam 1 teaspoon lemon zest plus 1 teaspoon lemon juice, plus more zest for garnish 12 mini cheesecakes 12 blackberries, halved
Instructions: Put the blackberry jam in a small mixing bowl and stir in the lemon zest and juice. Arrange the cheesecakes on a serving platter. Pour 1 tablespoon of the fruit topping on top of each cheesecake. Add 2 blackberry halves on top of each cheesecake and sprinkle with lemon zest. Serve immediately. ","[Riesling, Moscato, Vinho Verde]" 35851,"Stuffed Zucchini Flowers 20 zucchini flowers 3/4 cup white rice 1 teaspoon finely chopped mint leaves 1 -ounce onion, grated 1 -ounce zucchini, grated 1 -ounce tomato, grated 3/4 cup, plus 1 tablespoon olive oil 1/2 cup fresh lemon juice 2 pinches salt 2 pinches pepper Instructions: Place the zucchini flowers in cold water to open and make the preparation easier. In a large mixing bowl place the rice, all the chopped and grated ingredients, half of the olive oil and lemon juice, and a pinch of salt and pepper. Mix well. With a small spoon, take small amounts of the stuffing and fill the zucchini flowers. Fold over the ends to seal the stuffing inside. Place the flowers on the bottom of a large saucepan, with the openings facing the bottom. Pour in enough water to cover. Add 1 pinch of salt, 1 pinch of pepper and the rest of the olive oil and lemon juice. Cover and simmer gently for about 40 minutes until the rice has absorbed all the liquid. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 35852,"Cinnamon Raisin Bread Stuffing with Sausage 4 tablespoons (1/2 stick) unsalted butter, plus more for the baking dish 12 cups cubed cinnamon raisin bread (from approximately a 1 1/2-pound loaf) 1 pound hot Italian sausage, casings removed
3 ribs celery, chopped
1 small head fennel, chopped
1 large onion, chopped
Kosher salt and freshly ground black pepper
2 cloves garlic, finely chopped
1 1/2 cups turkey or chicken broth
1 tablespoon finely chopped fresh sage
1 teaspoon finely chopped fresh thyme 2 large eggs, lightly beaten
Instructions: Preheat the oven to 350 degrees F. Lightly butter a 3-quart baking dish. Arrange the bread cubes on a rimmed baking pan in a single layer. Bake until light golden, about 15 minutes. Transfer to a large bowl. Melt 1 tablespoon of the butter in a large skillet over medium-high heat. Add the sausage and cook, breaking up any clumps, until brown, about 6 minutes. Transfer the sausage to the bowl with the bread using a slotted spoon. Reduce the heat to medium, add the remaining 3 tablespoons butter with the celery, fennel, onion, 3/4 teaspoon salt and pepper to taste and cook, stirring occasionally, until soft, about 8 minutes. Add the garlic and cook until fragrant, about 2 more minutes. Transfer to the bowl. Add the broth, sage and thyme to the bowl and toss to coat thoroughly. If the mixture is very hot, cool until it is just warm, then add the eggs and toss to coat. Increase the oven temperature to 400 degrees F. Transfer the stuffing to the prepared baking dish and bake, uncovered, until hot throughout and lightly browned on top, about 35 minutes. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, GSM]" 35853,"Seared Salmon with Pickled Watermelon Salad 2 tablespoons grape seed oil Six 6-ounce skin-on salmon fillets 1 tablespoon sea salt 1 teaspoon ground pepper 1/2 cup white balsamic vinegar 2 tablespoons sugar 1/2 cup julienned red onion 1 cup small-diced Roma tomatoes 3 cups large-diced seedless watermelon, rind removed 1/4 cup fresh basil leaves, chiffonade Instructions: For the salmon: In a saute pan over medium-high heat, add the oil and allow to warm. Next, sprinkle the salmon fillets with the salt and pepper. Then, add to the oil, skin-side up, and allow to sear for 3 to 4 minutes. Reduce the heat to medium, flip the fish and repeat cooking until desired temperature, 3 to 4 minutes. Once cooked, remove from the pan and allow to rest for 4 to 5 minutes before serving.
For the salad: In a saucepan over high heat, combine 2 cups water, the white balsamic vinegar and sugar. Stir the mixture and heat until the sugar is fully dissolved. Once the sugar is dissolved, add the onions and cook for 3 minutes. Then add the tomatoes and cook for a final minute. Once the tomatoes have cooked, remove from the heat and toss in the watermelon and basil. Portion to plate and finish with the seared salmon. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 35854,"Croissant French Toast 6 eggs, cracked 1 cup whole milk 1 tablespoon of cinnamon 1 tablespoon of vanilla Clarified butter 4 large croissants, split 1 pint blueberries 1 pint strawberries Instructions: In a medium sized bowl, mix eggs, milk, cinnamon and vanilla. Wisk until well combined. With large teflon pan over medium heat, add one ounce of clarified butter. Then take one croissant at a time and dredge in egg mixture and grill cutside down first for approximately 3 minutes. Then carefully flip with a spatula. Do not press the croissant. After all croissants are cooked carefully shingle each croissant on a serving plate. Cover with a handful of fresh berries. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 35855,"Ghost Hand Pies with Honey Dijon 2 tablespoons unsalted butter 2 medium onions, thinly sliced
Kosher salt and freshly ground black pepper
1 1/2 pounds pie dough (homemade is best, but store-bought will work too), recipe follows All-purpose flour, for dusting
4 ounces sharp Cheddar, finely chopped (1/4-inch cubes or smaller) or shredded 1 large egg, lightly beaten with a splash of water (for the egg wash) 3/4 cup Dijon mustard 2 tablespoons honey 1 tablespoon apple cider vinegar 2 1/2 cups all-purpose flour, plus more for dusting
1 tablespoon sugar
1 teaspoon kosher salt
1 cup (2 sticks) cold unsalted butter, cubed
Instructions: Melt the butter in a large skillet over medium heat. Add the onions with a good pinch of salt and a few turns of pepper and cook, stirring, until very soft, about 10 minutes. Reduce the heat to medium low, add 1/4 cup water and cook, stirring occasionally, until the water is evaporated and the onions are lightly caramelized, 25 to 30 minutes. Preheat the oven to 425 degrees F. Line 2 baking sheets with parchment paper and set aside. Divide the pie dough into 8 equal parts and shape into balls (keep half of the dough balls covered in the fridge while you aren't working with them to keep them cold). On a lightly floured surface, roll out the balls to ovals that are 8 inches long and about 6 inches wide. Top the bottom half of each dough piece with a pile of cheese and a pile of onions, leaving a 1-inch border. In the top half of each dough piece, punch out an upside down ghost face with piping tips or tiny round cookie cutters (it's upside down so that when you fold it over on top of the filling, it's right-side up). Brush the edges with egg, fold the top down over the filling and fold the sides in on themselves so that you have ghost shape. (Or, rather, a shape of a tiny kid in a bedsheet ghost costume that's lying down.) Press around the side and bottom edges to seal, transfer to the baking sheets, brush the tops all over with egg wash and sprinkle with a little salt. Bake until golden brown; begin checking for doneness at 20 minutes. Let cool slightly. Mix together the Dijon mustard and honey in a small bowl. Serve the hand pies warm or at room temperature with the mustard sauce. To make the dough, combine the cider vinegar and 6 tablespoons water in a measuring cup and stick it in the fridge (or the freezer even) to get really cold. In a large bowl or food processor, combine the flour, sugar and salt. Add the butter and either use your hands to toss it with the flour and pinch the butter into flat sheets, or pulse in the food processor, incorporating the butter so that about 75 percent of the mixture is mealy. The rest of the mixture should have some slightly larger, pea-sized bits of butter. Drizzle in the vinegar and water and mix with your hands or continue to pulse in the food processor just until the mixture comes together to form a dough. If it seems dry or is having a hard time coming together, add a bit more water a few drops at a time until it comes together. Turn it out onto a clean surface, using your hands to press on any stray crumbs, and divide the dough in half. Pat the halves into discs, wrap with plastic wrap and refrigerate for 30 minutes. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 35856,"Hoisin Marinated Chicken with Napa Slaw 4 chicken breasts, skin on with drummette 1/2 cup hoisin sauce 1 tablespoon sambal 1 bunch chopped scallions 1/2 cup red wine 1/4 cup minced garlic 1/4 cup minced ginger 1 teaspoon black pepper 1/2 cup fish sauce 1/2 cup rice wine vinegar 1/2 tablespoon cl flakes 1/2 bunch basil chiffonade 1/2 tablespoon sugar Salt and black pepper to taste 3 cups napa cabbage chiffonade 1 cup carrots shredded 1 cup bean sprouts 1/2 cup scallions chopped Instructions: Mix all ingredients together and marinate chicken, covered and refrigerated at least 4 hours, preferably overnight. On a hot grill, season chicken and cook through, about 8 minutes a side. Be careful not to burn the skin. SLAW: In a bowl, whisk together fish sauce, vinegar, cl flakes, basil and sugar. Toss together the vegetables together and add to vinaigrette. Toss well and check for seasoning. This should rest for 10 minutes before serving. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 35857,"Scrambled Eggs Unscrambled 5 eggs 5 tablespoons milk 1 pat of butter Kosher salt Ground pepper Chives or parsley to garnish Instructions: In a small mixing bowl, combine eggs and milk with a fork. In a non-stick skillet, melt the butter over medium-low heat until it bubbles. Stir a pinch of kosher salt into egg mixture then pour into pan, stirring slowly with a heat resistant rubber spatula. As soon as curds begin to form, increase heat to high and instead of stirring, use the spatula to fold the eggs over themselves while gently shaking the pan with your other hand. As soon as no more liquid is running around the bottom of the pan, remove from the heat and serve. Season with fresh black pepper and garnish with fresh chives or parsley. Remember: if they look done in the pan, they'll be over-done on the plate. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 35858,"Bacon-Citrus Vinaigrette 1/4 cup cider vinegar 2 tablespoons freshly squeezed orange juice 2 teaspoons sugar 1 teaspoon freshly squeezed lime juice Kosher salt and freshly ground black pepper 1/2 cup warm bacon fat Instructions: Whisk the vinegar, orange juice, sugar, lime juice and a generous pinch of salt together in a small bowl. Gradually whisk in the bacon fat, starting with a few drops and then adding the rest in a steady stream to make a smooth, slightly thick dressing. Whisk in a few grinds pepper. ","[Chardonnay, Sauvignon Blanc, Pinot Gris, Riesling]" 35859,"Mace and Black Pepper Brandy Alexander 2 pinches mace 1 1/2 ounces heavy cream
1 ounce brandy
1 ounce creme de cacao
Ice
Freshly ground black pepper Instructions: Make an ice bath in a heatproof bowl or a high-sided saute pan. Set aside. In a pot over medium-low heat, add the mace to the heavy cream. Bring the heavy cream up to a simmer, then remove the pot from the heat directly to the ice bath and stir until fully chilled. (If not using right away, transfer to a container and chill in the refrigerator until ready to use.) Combine the cream, brandy and creme de cacao in a cocktail shaker filled with ice and shake until very cold. Strain into a tall cocktail glass and garnish with black pepper, then serve. ","[Banyuls, Tawny Port, Madeira, Sherry]" 35860,"White Grape Spritzer 16 ounces brandy or cognac (2 cups) 16 ounces white grape juice (2 cups) 1 ounce lime juice (from about 2 limes) One 750-milliliter bottle sparkling wine, such as Prosecco, chilled 1/2 cup red and white grapes, sliced into thirds, for garnish Instructions: Combine the brandy, grape juice and lime juice in a large pitcher or carafe. Refrigerate until chilled, about 2 hours. When ready to serve, pour 2 ounces each into champagne flutes, then top with 6 ounces of the sparkling wine. Garnish with the red and white grapes, about 4 slices per glass. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 35861,"Triple Chocolate Brownies 3 sticks plus 2 tablespoons unsalted butter 12 ounces best-quality bittersweet chocolate 6 eggs 1 3/4 cups superfine sugar 1 tablespoon pure vanilla extract 1 1/2 cups plus 2 tablespoons all-purpose flour 1 teaspoon salt 1/2 cup white chocolate buttons, chips, or morsels 1/2 cup semisweet chocolate buttons, chips or morsels Approximately 2 teaspoons confectioners' sugar, for garnish Special equipment: Baking tin (approximately 11 1/4 inches by 9 inches by 2 inches), sides and base lined with baking parchment. Instructions: Preheat the oven to 350 degrees F. Melt the butter and dark chocolate together in a large heavy based pan over a low heat. In a bowl or large measuring jug, beat the eggs together with the superfine sugar and vanilla extract. Allow the chocolate mixture to cool a little, then add the egg and sugar mixture and beat well. Fold in the flour and salt. Then stir in the white chocolate buttons or chips, and the semisweet chocolate buttons or chips. Beat to combine then scrape and pour the brownie mixture into the prepared tin. Bake for about 25 minutes. You can see when the brownies are ready because the top dries to a slightly paler brown speckle, while the middle remains dark, dense and gooey. Even with such a big batch you do need to keep checking on it: the difference between gooey brownies and dry ones is only a few minutes. Remember, too, that they will continue to cook as they cool. To serve, cut into squares while still warm and pile up on a large plate, sprinkling with confectioners' sugar pushed with a teaspoon through a small sieve. ","[Port, Tawny Port, Ruby Port, Moscato]

" 35862,"Rabbit Stroganoff 4 boneless rabbit breasts 3/4 cup flour, seasoned with salt and pepper 2 tablespoons olive oil 1 (10-ounce) can beef broth 1 cup water 1 medium onion, finely chopped 1 cup sour cream 1/2 cup white cooking wine Cooked rice or pasta, serving suggestion Instructions: Cut rabbit meat into cubes and toss in seasoned flour. Heat oil over medium-high heat in a large, deep frying pan. Add rabbit and cook until browned. Add beef broth, water, and onion and simmer for 20 to 25 minutes. Add sour cream and wine and simmer for an additional 5 to 10 minutes. Serve over a bed of rice or pasta. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Chianti]" 35863,"Pink Lime 1 part Roses Lime 1 part grenadine 1/2 part simple syrup 3 parts water Instructions: Shake all ingredients over ice and add a splash of Sprite or club soda. Garnish with a lime and cherry. ","[Prosecco, Moscato, Cava]" 35864,"Grilled Red Onion and Cucumber Salad with Yogurt-Mint Dressing 2 red onions, peeled and sliced 1/2-inch thick, crosswise Olive oil Salt and pepper 3 cucumbers, peeled, halved lengthwise and sliced 1/2-inch thick 3 tablespoons finely chopped fresh oregano 1/2 cup crumbled feta cheese 1 cup plain yogurt, drained in fine sieve about 30 minutes 2 tablespoons tahini 1 tablespoon olive oil 2 tablespoons fresh lemon juice 2 cloves garlic, finely chopped 1/4 teaspoon cumin 1/4 cup mint chiffonade Salt and freshly ground pepper Instructions: Preheat grill. Brush both sides of the onion slices with olive oil and season with salt and pepper to taste. Grill on each side for 2 to 3 minutes. Just to obtain grill marks and cook slightly. Remove from grill and coarsely chop. Combine onions in a medium bowl with cucumber, oregano and toss with the yogurt-mint dressing. Season with salt and pepper to taste. Sprinkle with feta cheese. Whisk all ingredients together in a medium bowl and season with salt and pepper, to taste. Serve immediately. ","[Riesling, Sauvignon Blanc, Vermentino, Gavi]" 35865,"Braised Quails with Wild Mushrooms 4 quails, cleaned and trussed Kosher salt and freshly ground black pepper 2 tablespoons butter, plus more if needed Splash oil 1/4 pound bacon, cut into slivers 1 onion, chopped 1 tablespoon all-purpose flour 1 cup white wine 1 cup veal stock 3/4 pound assorted mushrooms, trimmed and halved (1/4 part trompettes de la mort, 1/4 part chanterelles, and 1/2 part cremini) Small handful chopped fresh parsley leaves Instructions: Season the quails with salt, and pepper. Melt half the butter with a drop of oil in a heavy casserole, and brown the quails on all sides over medium-high heat. Cook's Note: you could also use lard. Remove the quail from the pan, and set aside. Add the bacon to the pan, brown it, and remove. Finally, fry the onion until golden, adding more fat to the pan beforehand, if needed. Stir the flour into the onions, and cook 1 minute. Deglaze the pan with the wine, stirring up the good bits on the bottom of the pan with a wooden spoon. Return the onions, bacon and quails to the pot. Pour over the stock, cover, and simmer until the quails are just cooked through, about 20 minutes. Meanwhile, heat the remaining butter (a little more if you like) and cook each type of mushroom separate, as the various types cook differently. Season the mushrooms with salt and pepper as you go, then, at the end, toss them all together with the chopped parsley. When the quails are done, remove them from the cooking liquid and keep them warm while you boil the juices, uncovered, to reduce to thin sauce consistency. Add the mushrooms to the sauce. Tilt into a serving dish, set the quails on top, and serve. ","[Chardonnay, Pinot Gris, Barolo, Rioja]

" 35866,"Pecan Shortbread 1/2 pound butter, softened 1/2 cup powdered sugar 2 cups flour 1/4 teaspoon salt 1 cup pecan pieces Instructions: Cream the butter and sugar in a standing mixer. Slowly add flour, then salt. Fold in pecan pieces. Roll dough into ball shape, wrap in plastic, and refrigerate for 30 minutes. On floured surface, roll dough out to 1/4-inch thickness. Cut into desired shapes (squares and triangles are my favorite, but a round cookie cutter can be used). Transfer cut out dough to ungreased cookie sheet. Prick with fork and chill again for 20 minutes. Preheat oven to 350 degrees F. Bake 20 minutes or until edges are lightly browned. ","[Chardonnay, Sauvignon Blanc, Riesling, Sparkling Wine]" 35867,"Mexican Style Slaw 2 tablespoons soy sauce 2 small limes, juiced 1 tablespoon toasted sesame oil 1 tablespoon sugar 1 dried arbol cl or any small, spicy red dried cl, stemmed, seeded, and cut into rings 1 teaspoon salt 1 teaspoon freshly ground black pepper 2 cups shredded peeled jicama (from 1 small jicama) 3 medium raw beets, peeled and shredded 1 cucumber, peeled, seeded, and grated or thinly sliced Instructions: Dressing: Mix the soy sauce, lime juice, sesame oil, sugar, cl, salt and pepper in a medium bowl. Salad: In a large salad bowl, add the jicama, beets, and cucumber along with the dressing and toss to combine. Cover and refrigerate until chilled. Serve cold. ","[Sauvignon Blanc, Vermentino, Gruner Veltliner, Albari?o]" 35868,"Pea, Feta and Mint Salad 7 ounces fresh shelled peas Water, as needed 3 tablespoons olive oil 1 onion, finely diced 2 teaspoons Dijon mustard 1 tablespoon red wine vinegar 1 tablespoon honey Sea salt and freshly cracked black pepper 1 1/4 ounces shelled pistachio nuts, coarsely chopped 1 large handful fresh mint leaves 1 3/4 ounces snow pea leaves or baby English spinach 2 3/4 ounces Feta cheese, crumbled Instructions: In a medium saucepan, bring salted water to a boil. Blanch the peas in the boiling water until they are just tender and bright green, about 2 minutes. Refresh immediately by plunging them into a bowl of cold water. Drain and reserve the peas. In a small pan, heat 1 tablespoon of the oil over medium heat. Add the onion, and cook until soft, stirring occasionally, about 5 minutes. Meanwhile, in a small bowl, whisk together the mustard, the remaining 2 tablespoons olive oil, vinegar and honey, and season with salt and black pepper, to taste.
In a large salad bowl, mix the peas, onions, pistachios, and pour over the dressing. Add the mint and snow pea leaves, and gently toss to coat with dressing. Top the salad with the feta cheese just before serving. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 35869,"Mexican Hot Chocolate 4 cups low-fat milk 4 ounces semisweet chocolate, chopped 2 ounces bittersweet chocolate, chopped 2 tablespoon light brown sugar 1 teaspoon ground cinnamon 1 teaspoon pure vanilla extract 1/8 teaspoon cayenne pepper Cinnamon sticks, for stirring Instructions: Heat the milk in a medium saucepan over medium heat. Once the milk is hot and steaming, stir in the chopped chocolate and sugar and stir until melted. Remove from the heat. Stir in the cinnamon, vanilla and cayenne, making sure the hot chocolate is smooth. Ladle into mugs and use a cinnamon stick to stir. ","[Malbec, Tempranillo, Zinfandel, Barbera]" 35870,"Granny Smith Apples and Ginger Bread Pudding with Vanilla Bean Creme Anglaise and Creme Fraiche Whipped Cream 2 cups heavy cream 1 cup whole milk 1 vanilla bean, seeds scraped 6 large egg yolks 1/2 cup granulated sugar 3 tablespoons pure maple syrup 2 tablespoons apple brandy, such as Calvados 4 tablespoons unsalted butter 1 1/2 cups light brown sugar 4 Granny Smith apples, peeled and diced 2 cinnamon sticks 2-inch piece fresh ginger, peeled and grated
Salt 1/4 cup apple brandy, such as Calvados 1/2 loaf day-old country loaf bread, cut into 1/4-inch cubes 2 cups half-and-half 1/2 teaspoon freshly grated nutmeg 3 cinnamon sticks 1/2 vanilla bean, seeds scraped
5 large egg yolks
1/3 cup granulated sugar 1 1/2 cups heavy cream, cold 3/4 teaspoon vanilla extract 1/4 cup creme fraiche Ground cinnamon, for dusting Powdered sugar, for dusting Fresh mint, for garnish Instructions: Preheat the oven to 325 degrees F. For the bread pudding custard: Combine the cream, milk, vanilla bean and seeds in a small saucepan over medium heat and bring to a simmer. Whisk together the yolks, granulated sugar and maple syrup in a large bowl. Slowly whisk in the hot cream mixture until combined. Remove the vanilla pod and whisk in the apple brandy. Strain the custard into a clean bowl. For the apple-ginger caramel sauce: To a saute pan over medium-high heat, add the butter. Once melted, add the brown sugar and allow to melt. Next, add the apples, cinnamon sticks and ginger and saute until softened but still hold their shape. Season with salt. Deglaze with the apple brandy and allow to cook until the sauce has become a thick, glazy consistency. Remove the cinnamon sticks. Combine the apple-ginger caramel sauce with the bread. For the anglaise: Bring the half-and-half, nutmeg, cinnamon sticks and vanilla bean seeds to a simmer in a medium saucepan. Whisk together the yolks and granulated sugar in a medium bowl until at the pale ribbon stage. Slowly whisk in the hot half-and-half, return the mixture to the pan and cook over medium heat, stirring constantly with a wooden spoon, until the mixture coats the back of the spoon. Strain into a bowl and set over an ice bath. Stir until chilled. Cover with plastic wrap directly on surface and refrigerate at least 1 hour before serving To assemble and bake: Place the silicone molds in a roasting pan. Fill the molds with the soaked bread, and then pour the bread pudding custard over the bread, pressing down on the bread to totally submerge it in the custard. Let sit for 15 minutes to allow the bread to soak up some of the custard. Place the pan in a larger roasting pan and pour in hot tap water until it comes halfway up the sides of the inner roasting pan. Bake until the sides are slightly puffed and the center jiggles slightly, about 45 minutes. Remove from the oven and the water bath and cool on a baking rack for at least 30 minutes before serving. For the whipped cream: In a cold bowl, whisk the cream and vanilla extract until soft peaks form. Fold in the creme fraiche until combined. Unmold the bread pudding, serve with the vanilla bean creme anglaise and whipped cream. Dust with cinnamon, powdered sugar and garnish with mint. Bread pudding is best served warm. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 35871,"Rotisserie Chicken with Black Pepper Vinegar Sauce 1/4 cup plus 2 tablespoons Dijon mustard 1/4 cup rice wine vinegar 3 tablespoons clover honey Kosher salt and freshly ground black pepper 1/3 cup canola oil 1/3 cup extra-virgin olive oil 2 tablespoons light brown sugar 2 teaspoons sweet paprika Kosher salt and freshly ground black pepper One 4 pound whole chicken, excess fat trimmed, rinsed and patted dry 2 tablespoons canola oil Instructions: For the sauce: Whisk together the mustard, vinegar, honey, 1 1/2 teaspoons salt and 1 tablespoon pepper in a medium bowl. Combine the canola and olive oil, then slowly add to the mustard mixture and whisk until emulsified. Let sit at room temperature while you prepare the chicken. The sauce can be made 2 days in advance and stored, covered, in the refrigerator. Bring to room temperature before serving. For the chicken: Set up the rotisserie according to the manufacturer's directions. Combine the sugar, paprika, 1 1/2 tablespoons salt and 1 teaspoon pepper in a small bowl. Brush the chicken with the oil and rub with the spice mixture. Thread the chicken onto the rotisserie and cook until an instant-read thermometer inserted into the breast registers 165 degrees F, about 1 hour 45 minutes. Remove from the rotisserie, brush liberally with some of the sauce, loosely tent with foil and let rest 15 minutes before slicing. Serve with the sauce on the side. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 35872,"Artichoke Provencale 1/8 cup olive oil, plus 1/8 cup 2 tablespoons chopped garlic 2 tablespoons chopped shallots 4 ounces bay scallops 4 ounces rock shrimp 3 plum tomatoes, seeded and diced 1/2 cup sliced mushrooms, button or cremini 2 lemons, juiced 3/4 cups fish stock or clam juice 1/4 cup dry white wine 2 tablespoons capers 3 green onions, sliced (greens only) 2 ounces butter, room temperature 2 ounces flour 2 jumbo or extra-large artichokes, steamed, halved and choke removed Instructions: Cover the bottom of a saute pan with 1/8 cup olive oil and heat. Add the garlic and shallot to pan, and saute until light brown in color. Add the bay scallops and rock shrimp and saute for 1 to 2 minutes. Do not overcook scallops and shrimp. Remove from heat. In another saute pan, add the remaining 1/8 cup olive oil and heat. Add tomatoes, mushrooms, lemon juice, clam juice, white wine, and capers. Simmer for 2 to 3 minutes. Reduce liquid by 25 percent. Add the reserved seafood to the mixture of tomatoes and mushrooms. Add the green onions. In a small bowl, make a beurre manie by combining the butter and the flour and mixing until a paste is formed. Add the beurre manie to the mixture and whisk to incorporate. Bring to a simmer and cook for 1 to 2 minutes. Place artichoke halves in a soup bowl and ladle mixture over artichoke. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 35873,"The T2: Turkey Chili-Topped Turkey Chili Burgers with Red Pepper Slaw and Funky Fries 1 (16 to 20 ounce) sack extra-crispy style frozen potato fries 1/4 cup chili powder 2 tablespoons ground cumin 2 tablespoons grill seasoning (recommended: McCormick Montreal Seasoning) 1/4 cup vegetable oil, divided 2 to 2 1/4 pounds ground turkey breast, 2 packages 1 medium onion, finely chopped 2 tablespoons Worcestershire sauce, eyeball it 1 cup tomato sauce, 1 (8-ounce) can 3 red bell peppers, 1/4 of 1 pepper finely chopped, remaining peppers thinly sliced 4 cloves garlic, divided 2 tablespoons hot sauce, divided 1/3 pound, 6-ounce chunk, Cheddar or smoked Cheddar cut into 1/4-inch dice 3 tablespoons red wine vinegar, eyeball it 1 tablespoon sugar 2 teaspoons salt, divided 1 small red onion, thinly sliced 4 cups shredded red cabbage, 1 sack, available in produce department Coarse black pepper 3 tablespoons butter 1/4 cup curly parsley, a couple of handfuls of leaves, finely chopped 4 soft burger rolls Instructions: Preheat oven to the temperature listed on the sack of fries. Preheat a medium nonstick skillet over medium-high heat. Combine chili powder, cumin and grill seasoning in a small bowl. Add a tablespoon of vegetable oil, 1 turn of the pan, to a skillet and half of the turkey. Break up the turkey with the back of a wooded spoon. Season the turkey with half of the spice mixture. Break up and brown turkey a couple of minutes, then add half of the finely chopped onion and cook another couple of minutes. When onions are translucent, add Worcestershire sauce and tomato sauce, adjust seasonings and simmer the chili sauce over low heat until ready to serve. While chili sauce is working, make the burgers. Place the remaining turkey in a bowl and add the remaining spice mixture, half of the remaining chopped onions, the 1/4 red bell pepper that's chopped, 2 cloves of chopped garlic and about a tablespoon of hot sauce. Combine the chili burger mixture and incorporate the diced cheese. Form 4 (1-inch thick) patties. Heat a large nonstick skillet over medium-high heat. Add a tablespoon of vegetable oil, 1 turn of the pan, then the burgers. Cook the burgers 6 minutes on each side. When you place the burgers in the pan, the timing is right to add the fries to the preheated oven. While everything is moving forward, throw together the slaw salad. In the bottom of a medium bowl, combine 1 tablespoon hot sauce ? just eyeball it, with about 3 tablespoons vinegar, 1 tablespoon sugar and 1 teaspoon salt. Add the red pepper strips, red onion and red cabbage to the bowl and toss to combine. Add some pepper, to taste. Chop the last 2 cloves of garlic. Add about a teaspoon of salt to garlic and using the flat of your knife blade, mash the garlic and salt into paste. Place the paste in a small bowl with 3 tablespoons butter, cut into chunks. Melt the butter and paste together on high in the microwave 20 seconds or so. Remove the fries from the oven and toss with melted butter and lots of parsley and adjust seasoning to your taste. Separate burger rolls. Pile chili-cheese burgers on the bun bottoms. Top with scoops of chili sauce and a spoonful of the remaining finely chopped raw onions. Set bun tops in place and serve the burgers with piles of red pepper slaw and funky fries. ","[Syrah, Tempranillo, Garnacha, Zinfandel]" 35874,"Grilled Banana Boats 4 medium bananas 1 cup assorted chopped chocolate candies
Instructions: Use a paring knife cut a canoe-shaped opening in the top of the curved side of the banana. Peel back the peel and slice the banana down the center lengthwise, being carefully not to cut through to the other side. Open up the banana, making a pocket for the candy. Scoop a small amount of the banana out. Sprinkle each banana with 1/4 cup chopped candy. Wrap the banana in foil and grill, covered, until the candies are melted and the bananas are soft, 15 minutes. ","[Chardonnay, Riesling, Moscato, Sparkling wine]" 35875,"Diner-Style Hot Turkey Sandwiches 1 stick softened butter 1/4 cup finely chopped fresh herbs, such as thyme, sage and parsley 2 boneless turkey breasts (2 1/2 to 3 pounds each) 2 large fresh bay leaves Olive oil spray Kosher salt and coarse black pepper 8 tablespoons butter 1/4 cup fresh herbs, such as thyme, sage and parsley, finely chopped 3 to 4 ribs celery with leafy tops, chopped 2 small apples, chopped 2 small to medium yellow onions, chopped 1 bay leaf Salt and freshly ground black pepper 6 cups stuffing cubes, such as Pepperidge Farms 3 to 4 cups chicken stock 4 tablespoons butter Coarse black pepper 3 tablespoons flour 3 cups turkey or chicken stock About 1/4 cup Worcestershire sauce 1 egg yolk 1 round tablespoon Dijon mustard, optional Salt A couple cups stock, to reheat sliced turkey Sliced good quality white or wheat bread Chopped fresh parsley, garnish Instructions: Preheat the oven to 325 degrees F. For the turkey breasts: Arrange a wire rack over a baking sheet. Combine the butter with the herbs. Loosen the skin on the turkey breasts and place the butter between the skin and breast meat, working out to the edges evenly. Place a bay leaf between the skin and meat. Spray the skin with olive oil, and sprinkle liberally with salt and pepper. Roast to 165 degrees internal temperature, about 1 hour. Remove and cover loosely with foil to cool back to room temp, reserving the drippings for the gravy. Then cover and store for a make-ahead meal, as well as another night's meal, such as the Turkey Club Enchilada Casserole. For the stuffing: Melt 6 tablespoons butter in large skillet over medium heat. Grease a casserole dish with 1 tablespoon of remaining butter, and reserve the rest to dot the top of the stuffing once it is in its casserole dish. To the melted butter, add the herbs, celery, apples, onions, bay leaf and some salt and pepper. Cook to tender, 15 to 20 minutes, stirring occasionally. Add the stuffing cubes and moisten with the stock until damp, but not wet. Fill the casserole dish and dot the top with butter. Cover and refrigerate to store. For the gravy: Melt the butter in a large skillet and season liberally with black pepper. Whisk in the flour until light golden in color. Then whisk in the stock and Worcestershire and simmer at low boil to thicken. Add any pan drippings from the roasted turkey breasts. Once the gravy lightly coats the back of a spoon, add a ladle of it to the egg yolk while beating with fork. Then add the yolk back to gravy to gloss it up, stir in. Add the mustard, if using. Add salt to taste. Cool and store. To serve: Preheat the oven to 375 degrees F. Place the rack in center of oven. Bring the stuffing to room temp, then bake until crispy on top and hot through. Reheat the gravy over medium heat, partially covered and stirring occasionally. While the stuffing is in the oven and the gravy is reheating, heat up an additional couple cups of plain stock in a high-sided skillet. Thinly slice 1 turkey breast, removing the bay leaf when you get to it. For each sandwich, very lightly toast a slice of bread and place on a dinner plate. Top the bread with a scoop of stuffing (I use an ice cream scoop). Set a few slices of turkey into broth to heat through. Arrange the turkey slices over the mound of stuffing. Liberally ladle the gravy over the top of the sandwich and garnish with chopped parsley. Save any leftover gravy for another meal, such as the Turkey Club Enchilada Casserole later in the week. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 35876,"Marinated Cherry Tomatoes with Arugula 1 pint cherry tomatoes, halved Salt and freshly ground black pepper 1/2 teaspoon sugar
1 tablespoon lemon juice
1 tablespoon red wine vinegar
4 tablespoons extra-virgin olive oil 6 ounces arugula, washed and dried 2 ounces shaved Parmesan Instructions: Combine the cherry tomatoes in a medium bowl with 1/4 teaspoon salt and 1/4 teaspoon pepper. Add the sugar, lemon juice, vinegar and 1 tablespoon of the olive oil. Marinate at room temperature for a minimum of 30 minutes and up to 3 hours. If the marinated cherry tomatoes have released a lot of juice, pour a little off before adding the remaining 3 tablespoons olive oil. Place the arugula in a salad bowl and season lightly with salt and pepper. Add the cherry tomato mixture and toss to combine. Top with the parmesan. Serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 35877,"Garden Herb Strip Steaks 2 beef Strip Steaks Boneless, cut 1 inch thick (about 10 ounces each) Salt 2 tablespoons chopped fresh thyme 1 tablespoon chopped fresh oregano 2 teaspoons freshly grated lemon peel 3 cloves garlic, chopped ? teaspoon pepper Instructions: 1.Combine Seasoning ingredients in small bowl; reserve 2 teaspoons for garnish. Press remaining seasoning evenly onto beef steaks. 2.Place steaks on grid over medium, ash-covered coals. Grill, covered, 11 to 14 minutes (over medium heat on preheated gas grill, 11 to 15 minutes) for medium rare (145F) to medium (160F) doneness, turning occasionally. 3.Carve steaks into slices. Sprinkle with reserved seasoning and salt, as desired. Beef. It's What's For Dinner ","[Cabernet Sauvignon, Merlot, Pinot Noir, Syrah]" 35878,"Roasted Portobello with Caramelized Onion Ravioli 1 tablespoon olive oil 1 large white onion diced 1 tablespoon minced garlic 1 pound portobello mushrooms cubed without stems 1/2 cup chicken stock Salt and pepper, to taste 1 tablespoon fresh chopped parsley Additional salt and pepper, to taste Additional olive oil 2 small eggplants Olive oil and bread crumbs, to coat Salt and pepper, to taste 4 ounces shredded fresh or processed mozzarella cheese 1 tablespoon Romano cheese 1 tablespoon tomato paste 1 whole egg Olive oil 2 eggs 2 cups semolina flour Warm water Olive oil Pot of water 1/2 tablespoon salt 10 ounces wilted spinach Olive oil Salt and pepper, to taste 1/4 cup heavy whipping cream Instructions: For Filling #1: Preheat oven to 400 degrees. Pour olive oil into a skillet and saute onions and garlic for approximately 2 minutes. Add mushrooms, chicken stock, salt and pepper. Put the mixture in the oven and bake for 30 minutes, stirring every 10 minutes. Once cooked, place the mushroom mixture in a food processor. Add parsley and additional salt and pepper to taste. Then, while machine is running, add enough olive oil to make a smooth filling. Process until pasty, or chunky depending on preference. For Filling #2: Cube 2 small eggplants and then toss with oil and enough bread crumbs to coat. Salt and pepper to taste. Place in a roasting pan and bake in a preheated 400 degree for 45 minutes. After cooking put the eggplant in a mixing bowl and add mozzarella, Romano, tomato paste and whole egg. Mix until all are incorporated into a thick, and somewhat smooth mixture for the filling. Add olive oil to make a paste. Then add additional salt and pepper to taste. Put filling into already made ravioli dough. For Ravioli Dough: Mix eggs and flour, add warm water to soften dough during kneading. Hand kneading is preferred. Knead 5 minutes for elastic consistency. Spread dough and punch out 2.1/2 to3-inch circles, the size of an open soup can. Spoon completed filling into center, leave 1/2-inch perimeter around filling. Place mixture on 1/2 of circle, fold and pinch around circumference. Make sure dough is moist. Wet finger to seal. NO air pockets, must seal tight. Boil pot of water and 1/2 tablespoon salt. Place ravioli in water. Allow to boil 1 minute after they float to the top. Remove from water and place on a plate. For the Spinach Cream Pesto Sauce: Combine ingredients in a food processor and process. Transfer mixture to a saute pan. Heat over low heat and then pour over ravioli's. The recipes for this program, which were provided by contributors and guests who may not be professional chefs, have not been tested in the Food Network's kitchens. Therefore, the Food Network cannot attest to the accuracy of any of the recipes. ","[Chardonnay, Barolo, Chianti, Tempranillo]" 35879,"Grilled Boudin and Creole Mustard 1 cup distilled white vinegar 1/2 cup whole yellow mustard seeds 4 cloves garlic, chopped
2/3 cup whole-grain Dijon mustard
1/4 cup honey
1/4 cup Dijon mustard
2 tablespoons prepared horseradish
2 tablespoons brown sugar
2 teaspoons kosher salt
Pinch cayenne 1 teaspoon vegetable oil 1 pound boudin sausages (about 4 links) Crackers, for serving Instructions: For the mustard: In a medium saucepan add 1/2 to 1 cup water, the vinegar, mustard seeds and garlic. Bring to a boil and reduce the heat to a simmer. Cook at a simmer for 30 minutes. Remove the saucepan from the heat and, while still hot, mix in the whole-grain mustard, honey, mustard, horseradish, sugar, salt and cayenne. Refrigerate until cool. For the boudin: Heat a grill pan or heavy-bottomed skillet set over high heat. Brush the pan with the oil and add the boudin. Cook, turning occasionally, until crispy and golden, 10 to 12 minutes. Serve with the Creole mustard and some crackers. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 35880,"Caribbean Salmon with Guava Barbecue Sauce and Mango Veggie Salsa 3 tablespoons vegetable oil 2 yellow onions, chopped 8 ounces guava paste, cut into chunks 2 tablespoons tomato paste 2 tablespoons apple cider vinegar 1/4 cup light or dark brown sugar 2 whole star anise 1/2 teaspoon ground allspice 1/4 teaspoon curry powder 2 tablespoons lime juice 1 tablespoon dark rum 1/2 cup olive oil, plus extra for greasing the baking dish 3 garlic cloves, finely minced 1/4 cup lime juice (from about 2 limes), plus 2 limes cut into wedges, for serving 1 teaspoon salt 1 teaspoon freshly ground black pepper 2 mangoes, peeled, fruit cut off seed and diced 1 red bell pepper, halved, seeded, and finely diced 1 green bell pepper, halved, seeded and finely diced 1 yellow bell pepper, halved, seeded and finely diced 1 large red onion, halved and finely chopped 1 serrano cl, finely chopped, optional 1/2 cup finely chopped fresh cilantro leaves 1 (15-ounce) can black beans, drained and rinsed 1 whole side salmon (about 3 1/2 to 4 pounds) Instructions: For the barbecue sauce: Heat the oil in a large skillet over medium-high heat for 1 minute. Reduce the heat to medium and add the onion, cooking until it's soft and a little brown around the edges, about 5 to 7 minutes, stirring often. Stir in the guava paste, tomato paste, vinegar, brown sugar, star anise, allspice, and curry powder. Simmer until the guava paste has melted, about 15 minutes, stirring occasionally. Turn off the heat and let the sauce cool slightly. Discard the star anise; transfer the mixture to your blender and puree. With the motor running add the lime juice and rum. Transfer to a small bowl and set aside, or refrigerate for up to 2 weeks. For the salsa: Whisk the olive oil, garlic, lime juice, salt and pepper together in a large bowl. Add the mangoes, peppers, red onions, cl, and cilantro and toss to coat. Add the beans and gently toss everything together. For the salmon: Heat your broiler to high. Line a large flameproof baking dish or rimmed flameproof baking sheet with a double layer of aluminum foil and grease the foil with some olive oil or nonstick cooking spray. Place the salmon in the prepared baking dish and tuck about 2-inches of the tail end under the fish, so you have a somewhat uniform shape. Pour the barbecue sauce over the salmon and cook it under the broiler until the sauce caramelizes and chars around the edges and the salmon is firm and flakes easily, 8 to 12 minutes for rare (the salmon will still be pink in the middle) or 12 to 15 minutes for well done (the salmon will be cooked throughout). Spread the salsa on the serving platter and carefully lift the salmon out of the baking dish and arrange it on top of the salsa (use 2 large spatulas to transfer it). Squeeze a few lime wedges over the fish and serve with additional lime wedges on the side. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]

" 35881,"Georgia Caviar 1/2 cup sugar 1/2 cup vinegar 1/2 cup oil 3 cans black-eyed peas, drained and rinsed 1 can niblet corn, such as Green Giant Mexicorn, drained and rinsed 2 green bell peppers, chopped 1 medium onion, chopped 1 red bell pepper, chopped Instructions: In a small pot, heat the sugar and vinegar. Once the sugar dissolves, remove from the heat and add the oil. Mix well.
In a bowl, mix the black-eyed peas, corn, green bell peppers, onions and red bell peppers and toss with the dressing. Place in the fridge until ready to eat. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 35882,"Barbecue Chicken 2 chickens (or 4 whole bone-in chicken breasts) halved lengthwise 1 1/2 cups Neely's Italian Dressing, recipe follows 1/4 cup Neely's Barbecue Seasoning, recipe follows 1 cup Neely's Barbecue Sauce, recipe follows 2 tablespoons ground mustard 2 garlic cloves, smashed 1 tablespoon crushed red pepper flakes 1/2 teaspoon dried basil 1/2 teaspoon dried oregano 1 tablespoon sugar 2 tablespoons Neely's Barbecue Seasoning 1/3 cup red wine vinegar 1 cup canola oil Salt and pepper 1 1/2 cups paprika 3/4 cup sugar 3 3/4 tablespoons onion powder 2 cups ketchup 1 cup water 1/2 cup apple cider vinegar 5 tablespoons light brown sugar 5 tablespoons sugar 1/2 tablespoon fresh ground black pepper 1/2 tablespoon onion powder 1/2 tablespoon ground mustard 1 tablespoon lemon juice 1 tablespoon Worcestershire sauce Instructions: Rinse chicken halves in cold water and pat dry with paper towels. Place chicken in a large bowl or baking dish, coat with Italian dressing and evenly season with Neely's Barbecue Seasoning. For best results, allow the chicken to marinate in the refrigerator overnight. If cooking inside: Take the chicken out of the refrigerator and brush chicken with Neely's Barbecue Sauce.
Place into a preheated 350 degree F oven for 45 minutes. If grilling outside: Thirty minutes before you're ready to cook, take the chicken out of the refrigerator and allow it to come to room temperature. Preheat the grill to a medium temperature, about 275 degrees F preferably over hickory and charcoal. Place the chicken halves on grill, meat side down. Cover grill and cook for about 50 minutes. Flip chicken over and let it brown until the chicken becomes golden, about 15 to 20 minutes. The wing and the drumstick should become very tender and will easily pull away at the joints. Brush the chicken with Neely's Barbecue Sauce during the last 5 minutes of cooking. Mix all the ingredients together in a bowl, except the oil and salt and pepper. Slowly whisk in the oil and season with salt and pepper, to taste.
Add all ingredients to a bowl and stir until combined. Keep in an airtight container for up to 6 months. In a large saucepan, combine all ingredients. Bring mixture to a boil, reduce heat to a simmer. Cook uncovered, stirring frequently, for 1 hour 15 minutes.
","[Cabernet Sauvignon, Merlot, Pinot Noir, Zinfandel]" 35883,"Chocolate Drenched Fruit 2 1/2 pounds semisweet chocolate, chopped into 1/4-inch pieces 1 pound red seedless grapes, stemmed, washed and dried 3/4 pound dried pineapple slices 3/4 pound dried peach halves 3/4 pound dried pear halves 2 pints strawberries with stems, lightly rinsed and dried Instructions: Heat 1- inch of water in the bottom half of a double boiler over medium heat. Place 1 pound of semisweet chocolate in the top half of the double boiler. Tightly cover the top with plastic wrap. Allow to heat for 12 minutes. remove from the heat and allow to stand for 5 minutes before removing the plastic wrap. Use a rubber spatula or whisk to stir until smooth, and continue to stir until the temperature of the chocolate is reduced to 90 degrees Fahrenheit. Line 2 baking sheets with parchment paper. Place the grapes in a stainless steel bowl. Pour the melted chocolate over the grapes. Use a fork to transfer the chocolate-drenched grapes, one at a time, onto the parchment paper-lined baking sheets. Refrigerate the chocolate-drenched grapes for 10 to 15 minutes, until the chocolate has hardened. Transfer the grapes to the center of a large serving platter and refrigerate. Heat 1- inch of water in the bottom half of a double boiler over medium heat. Place 1 pound of semisweet chocolate in the top half of the double boiler. Tightly cover with plastic wrap. Allow to heat for 12 minutes. Remove from the heat and allow to stand for 5 minutes before removing the plastic wrap. Use a rubber spatula or whisk to stir the chocolate until smooth, and continue to stir until the temperature of the chocolate is reduced to 90 degrees. One at a time, dip 3/4 to 1-inch of each dried fruit into the melted chocolate. Allow excess chocolate to drip into the top half of the double boiler before placing the drenched fruit onto parchment paper-lined baking sheets. Refrigerate the chocolate-drenched fruit for 10 to 15 minutes, until the chocolate has hardened. Transfer the chocolate-covered fruit to the large serving platter, arrange the fruit near the outside edge of the platter, and return to the refrigerator. Place 1/2 pound of semisweet chocolate in the top half of the double boiler. Proceed as in above method. Holding the strawberries by the stem end, dip 3/4 to 1-inch of each berry, one at a time, into the melted chocolate. Allow excess chocolate to drip into the bowl before placing the drenched strawberries onto the parchment paper-lined baking sheets. Refrigerate the chocolate-drenched berries for 10 to 15 minutes, until the chocolate has hardened. Transfer the chocolate-covered berries to the serving platter, placing them in between the grapes and the dried fruit, and return to the refrigerator. Keep the drenched fruit refrigerated until 10 to 15 minutes before serving. ","[Pinot Noir, Moscato, Chianti, Grenache Blanc]" 35884,"Spicy Air Fryer Pork Belly with Kabocha Squash 2 tablespoons gochujang (Korean red cl paste) 1 tablespoon toasted sesame oil
1 teaspoon mirin
1 teaspoon soy sauce
1 teaspoon sugar
1 clove garlic, finely grated 1/2 kabocha squash (about 1 1/4 pounds), seeds removed and quartered into wedges Nonstick cooking spray
Kosher salt and freshly ground black pepper
1 piece skinless pork belly (about 1 pound)
1 scallion, thinly sliced on bias
Toasted sesame seeds, for sprinkling
Cooked white rice, for serving
Instructions: Preheat a 6-quart air fryer to 375 degrees F. For the gochujang sauce: Stir together the jarred gochujang, sesame oil, mirin, soy sauce, sugar and garlic in a small bowl; set aside.
For the pork belly and squash: Spray the kabocha squash with cooking spray and season with 1/4 teaspoon salt. Set aside.
Season the pork belly with 1/2 teaspoon salt and pepper. Place the pork belly in the basket of a 6-quart air fryer, then spray it lightly with cooking spray. Air fry until the pork belly browns and crisps on top and around the edges, about 25 minutes. Flip the pork belly over with cooking tongs and then arrange the kabocha squash around the perimeter. Cook until the pork belly is crisp all over and the squash is tender and charred, about 20 minutes. Brush the pork belly with the gochujang sauce, letting any excess run off. Cook until the sauce is slightly sticky and charred, 3 to 4 minutes more.
Remove the pork belly onto a plate and let rest for 10 minutes (the squash can keep warm in the air fryer). Cut into 1/4- to 1/2-inch-thick slices and brush with more sauce, if desired. Sprinkle the scallion and sesame seeds over the pork belly and serve with the squash, rice and remaining sauce.
","[Pinot Noir, Barbera, Tempranillo, Garnacha]

" 35885,"Ranch Wings 2 pounds chicken wings, split at the joint, tips removed 3 1-ounce packets ranch dressing mix 1 1/2 cups all-purpose flour Freshly ground pepper 3 large eggs Vegetable oil, for frying 1/4 cup hot sauce 1/4 cup honey Instructions: Toss the wings with 1 packet dressing mix in a large bowl. Cover and refrigerate at least 1 hour, or up to 4 hours. Whisk the flour, 1 teaspoon pepper and 1 packet dressing mix in a large bowl. In another bowl, whisk the eggs, 2 tablespoons water and the remaining packet dressing mix. Dredge the wings a few at a time in the seasoned flour, then dip into the egg mixture and return to the flour mixture, turning to coat. Transfer to a rack. Heat 1/2 inch vegetable oil in a medium cast-iron skillet over medium heat until a deep-fry thermometer registers 350 degrees F. Fry the wings in batches until crisp and golden brown, 5 to 6 minutes per side. Remove with a slotted spoon and drain on paper towels. Whisk the hot sauce and honey in a bowl. Serve with the wings. ","[Chardonnay, Sauvignon Blanc, Riesling, Zinfandel]" 35886,"Stuffed Peppadew Peppers 1/3 pound gorgonzola or other blue cheese, cut into 24 small cubes 24 small fresh basil leaves (or 12 large leaves, sliced in half from tip to stem)
24 sweet piquante peppers, such as Peppadews Instructions: Place a cube of gorgonzola on top of a basil leaf. Roll up the basil around the cheese and stuff into a pepper. Repeat with the remaining ingredients. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 35887,"Fondant Potatoes 4 Idaho potatoes Kosher salt and freshly ground black pepper Canola or olive oil, for searing the potatoes About 4 cups vegetable, chicken or beef stock 2 sticks (1 cup) butter 8 cloves garlic
4 sprigs fresh sage 4 sprigs fresh rosemary 4 sprigs fresh thyme Sea salt, for serving Chopped chives, for garnish
Instructions: Peel and cut the potatoes into the size and shape of a soap dish. Season with salt and pepper. Set a saucepan over medium-high heat and add some oil. Sear the potatoes in the hot pan on both sides till golden brown. Add the stock until it just covers the potatoes, then add the butter, garlic, sage, rosemary and thyme. Bring to a simmer and cook until the potatoes are golden and tender, 30 to 45 minutes. Hold in the cooking liquid until ready to eat, the longer the better. Slice and serve sprinkled with a little sea salt and chopped chives. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 35888,"Tamarind Adobe Pork Loin with Dry Fruit Relleno (Stuffing) 1/4 cup dried apricots 2 tablespoons golden raisins 1/4 cup dried apple 2 cups agruadiente (anise flavor liqueur) 1 whole boneless pork loin 1 cup dried serrano ham, 1/4-inch dice 1/4 cup diced onion 1/4 cup diced carrot 1/4 cup diced celery 1 tablespoon ground cumin 1/2 teaspoon ground cloves 1 tablespoon ground coriander 1/4 cup chopped parsley 1/4 pound tamarind pulp (without seeds) 2 tablespoons chopped garlic 1 can chipotle in adobo 1 tablespoons white vinegar 1 teaspoon sugar 2 bay leaves 1/4 cup water Instructions: Soak dried fruits in the agruadiente for at least 30 minutes. Slice pork loin in half without going all the way through (butterflied); set aside. In a hot pan cook ham 5 minutes until crispy. Add onion, carrot, and celery, cook 10 minutes until caramelized. Add spices, drained dried fruits, and parsley; mix thoroughly; set aside to cool. In a blender puree tamarind, garlic, chipotle, vinegar, sugar, bay leaves and water. Rub puree over pork. Place stuffing inside pocket of pork; secure with butcher twine. Roast in preheated 375 degree oven for 1 hour or until meat registers 170 degrees. Slice and serve.; ","[Rioja, Tempranillo, Garnacha, Pinot Noir]" 35889,"Shrimp 2 Ways: Soy Sauce-Grilled Shrimp with Spinach Salad and New-Style Scampi 1/4 cup soy sauce 2 limes, juiced 2 teaspoons honey 2-inch piece fresh ginger, finely grated 4 cloves garlic, finely chopped 1/4 cup canola oil, plus more for brushing 12 ounces large (21-24) shrimp, peeled, tail-on, and deveined 1/2 recipe base Kosher salt and freshly ground black pepper 1/4 cup rice vinegar 2 tablespoons soy sauce 2 tablespoons canola oil 1 tablespoon toasted sesame oil 2 green onions, thinly sliced 1/4 cup chopped fresh cilantro leaves 8 ounces baby spinach 1/2 cup chopped salted peanuts 1 stick unsalted butter, softened 1/4 teaspoon crushed red pepper flakes 1/2 recipe base 2 limes Canola oil, for brushing 12 ounces large (21-24) shrimp, peeled, tail-on, and deveined Kosher salt and freshly ground black pepper 1/4 cup chopped cilantro leaves Instructions: For Soy-Sauce Grilled Shrimp: Whisk the soy, lime juice, honey, ginger, garlic and canola oil in a medium bowl until combined. Transfer half to a food processor fitted with the blade attachment and set aside. Add the shrimp to the marinade in the bowl and toss to coat. Cover and refrigerate for 15 minutes. While the shrimp marinates, whisk together the rice vinegar, soy sauce, canola and sesame oils, scallion and cilantro in a small bowl. Heat the grill to high. Remove the shrimp from the marinade, brush with canola oil, and season with salt and pepper. Skewer the shrimp and grill for 2 to 3 minutes per side, until just cooked through. Toss the spinach with some of the vinaigrette and mound in the center of a serving platter. Arrange shrimp around spinach and spoon over more of the dressing. Scatter the peanuts over the salad and shrimp. For the New-Style Scampi: Add the butter and red pepper flakes to the marinade in the food processor, and pulse until combined. Scrape the mixture into a small saucepan and put on the grill just to melt the butter. Trim the ends from the limes and halve. Brush with canola oil, season with salt and pepper, and grill, flesh side down, until marked and slightly softened, 4 to 5 minutes. Skewer the remaining shrimp, brush with canola oil, and season with salt and pepper. Grill for 2 to 3 minutes per side, until just cooked through. Slide the shrimp from the skewers into a shallow bowl, pour over some butter sauce, and toss to coat. Scatter the cilantro over the top, and arrange the grilled limes around the shrimp. ","[Chardonnay, Pinot Grigio, Vermentino, Sauvignon Blanc]" 35890,"Parsnip Salad 1 pound parsnips, peeled, cut in 1/2 lengthwise, then cut into 1 1/2-inch chunks Olive oil Salt and freshly ground black pepper 1 bunch watercress, thick stems plucked 1 Gala or Red Delicious apple, cored and very thinly sliced 2 small shallots, very thinly sliced 1/4 cup apple cider vinegar 1 tablespoon whole-grain Dijon mustard 1/3 cup soybean or safflower oil 2 teaspoons superfine sugar Instructions: Preheat oven to 400 degrees F. Toss parsnip chunks with olive oil and salt and pepper and place on a baking sheet. Roast until nicely browned, turning as needed, about 20 minutes. Let cool. Then toss with watercress, apple and shallot. Whisk together dressing ingredients and season, to taste, with salt and pepper. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 35891,"Broccoli Pesto 1 cup tightly packed fresh basil leaves 3/4 cup extra-virgin olive oil 1/2 cup freshly grated Parmigiano-Reggiano cheese 1/2 cup tightly packed broccoli florets 1/2 cup blanched almonds 1/4 cup chicken stock 6 garlic cloves, chopped 1 tablespoon balsamic vinegar 1/4 teaspoon freshly ground black pepper Instructions: Combine all the ingredients in a food processor and blend until you have a smooth paste. ","[Chardonnay, Vermentino, Sauvignon Blanc, Pinot Grigio]" 35892,"Green cl Macaroni 1 tablespoon corn oil 1/4 cup diced poblano cl 1/4 cup diced red bell pepper 1/4 cup diced red onion 1 tablespoon minced garlic 1/2 cup sweet corn kernels 2 cups cooked elbow macaroni, al dente 1/2 cup roasted, peeled and pureed poblano cl 3/4 cup heavy cream 1/2 cup grated hot pepper Jack cheese Kosher salt and cracked black pepper, to taste Instructions: Heat the corn oil in a heavy pan over high heat and saute the diced poblano cl, red bell pepper, red onion, and garlic until just tender. Add the corn kernels and saute quickly. Add the macaroni, poblano puree, cream, and cheese. Stir until all the ingredients are thoroughly mixed. Season to taste and serve. ","[Rioja, Tempranillo, Garnacha, Barbera]" 35893,"Horseradish Mashed Potatoes with Chive Butter 1 (24-ounce) bag store-bought steam and mash potatoes 6 tablespoons butter, softened 3/4 cup heavy cream 2 sprigs fresh thyme 2 tablespoon fresh chives Kosher salt and freshly ground black pepper, to taste 1 tablespoon prepared horseradish Instructions: Microwave the potatoes according to package instructions. In a small saucepan, heat 2 tablespoons butter with heavy cream and thyme sprigs. Bring to a simmer, then remove from the heat. Remove the thyme sprigs and discard. Set mixture aside. In a small bowl combine the remaining 4 tablespoons butter, chives, and season with a salt and pepper. Mix until well incorporated. Mash the potatoes lightly with a potato masher. Add in the cream mixture, horseradish and continuing to mash until desired consistency. Do not over mix or the potatoes will become gummy. Season the potatoes with salt and pepper. Transfer to a serving bowl and top with chive butter. ","[Chardonnay, Riesling, Sauvignon Blanc, Pinot Grigio]" 35894,"Chicken with Apricot Dijon Mustard 1 Tbsp. Mrs. Dash? Garlic & Herb Seasoning Blend 1/2 cup apricot preserves 2 tsp. Dijon-style mustard 2 tsp. honey 1 tsp. vinegar 1 lb. boneless, skinless chicken breast halves Instructions: 1.Combine all ingredients except chicken in small bowl; mix well. 2.Grill chicken 5 inches from heat for 12 to 15 minutes or until juices are clear when pierced, turning once and brushing frequently with prepared sauce. 3.Discard sauce after cooking. ","[Chardonnay, Riesling, Gewrztraminer]" 35895,"Red and Green Holiday Pinwheels 1 roll (16.5 oz) Pillsbury? refrigerated sugar cookies 1/2 cup all-purpose flour 3 tablespoons red sugar 3 tablespoons green sugar Instructions: Cut cookie dough in half. Sprinkle 1/4 cup of the flour onto work surface. Roll out half of dough to 12x7-inch rectangle. Repeat with remaining half of dough and 1/4 cup flour. Sprinkle 1 rectangle evenly with red sugar; sprinkle green sugar evenly over second rectangle. Starting with shortest side, roll up each rectangle jelly-roll fashion. Wrap rolls in waxed paper; refrigerate at least 1 hour for easier handling. Heat oven to 350 degrees F. Cut each roll into 16 slices. On ungreased cookie sheets, place slices 1 inch apart. Bake 7 to 9 minutes or until edges are light golden brown. Cool 1 minute. Remove from cookie sheets to cooling racks. ","[Chardonnay, Sauvignon Blanc, Riesling, Merlot]" 35896,"Italian Helper Kosher salt 1 pound elbow macaroni
8 ounces ground beef sirloin
8 ounces sweet Italian sausage, casings removed 1/4 cup olive oil
2 shallots, diced
1 clove garlic, peeled and smashed
1 1/2 cups tomato puree, such as Mutti
2 cups freshly grated Parmesan 1/4 cup mascarpone 2 cups baby spinach, torn
Instructions: Bring a large pot of salted water to a boil over high heat. Add the macaroni and cook for 2 minutes less than the package directions, 3 to 4 minutes. Drain well. Heat the olive oil in a large straight-sided skillet over medium-high heat. Add the ground sirloin and sausage and cook, breaking up the meats with the back of a wooden spoon, until cooked through and browned, 6 minutes. Stir in the shallots and garlic; cook 2 minutes. Deglaze with the tomato puree, add 1/2 teaspoon salt and stir to combine. Reduce the heat to medium and simmer for another 4 minutes. Add the macaroni to the sauce, sprinkle the bare pasta with the Parmesan and mix well. Stir in the mascarpone and spinach and cook an additional 3 minutes, until the sauce is creamy and the spinach wilted. ","[Barolo, Barbaresco, Chianti, Dolcetto]" 35897,"Pasta and Potato Pierogi Lasagna 4 large russet potatoes, peeled and cut into 2-inch pieces 1 1/2 cups whole milk
4 tablespoons (1/2 stick) unsalted butter
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
2 tablespoons olive oil 1 pound ground beef
10 ounces hot Italian sausage (about 3 links), casings removed
3 cups shredded cabbage
4 tablespoons (1/2 stick) unsalted butter 4 tablespoons all-purpose flour
2 1/2 cups whole milk, heated
Kosher salt and freshly ground black pepper 3 cups shredded sharp Cheddar Nonstick cooking spray, for the baking dish 12 sheets no-boil lasagna noodles
2 to 3 tablespoons grated Parmesan 1 tablespoon chopped fresh parsley Instructions: For the potatoes: Bring a pot of water with the cubed potatoes to a boil and boil until tender, 15 to 20 minutes. Drain. Heat the milk and butter in a pot, then add it to the cooked potatoes and mash until smooth. Mix in the salt and pepper. Set aside. For the meat and cabbage: Meanwhile, heat the oil in a large saucepan over medium-high heat. Add the beef and sausage and cook, stirring and breaking it up with a wooden spoon, until cooked through, 5 to 7 minutes. Remove the meat with a slotted spoon and set aside. Add the cabbage and cook, stirring occasionally, until softened, about 7 minutes, then add the meat back in and stir. Set aside. Preheat the oven to 375 degrees F. For the cheese sauce: Melt the butter in a heavy-bottomed saucepan. Stir in the flour and cook, stirring constantly, until the paste bubbles a bit but does not brown, 2 to 3 minutes. Whisk in the hot milk, continuing to stir as the sauce thickens, and bring it to a boil. Add 1 teaspoon each salt and pepper, then lower the heat and add the Cheddar. Cook until a smooth sauce is obtained. Add additional salt and pepper if needed. For the assembly: Spray a 9-by-13-inch baking dish with some cooking spray. Spoon a thin layer of the cheese sauce on the bottom of the dish, then place 4 of the noodles on the sauce. Top with a third of the meat-cabbage mixture, a third of the potatoes and a third of the cheese sauce. Layer in another 4 noodles, another third of the meat-cabbage mixture, potatoes and cheese sauce and sprinkle in half of the Parmesan. Repeat the layers one more time, then top the final layer with the remaining Parmesan. Bake until golden, 30 to 45 minutes. Sprinkle with chopped parsley and serve. ","[Chardonnay, Pinot Grigio, Gavi, Vermentino]" 35898,"Tia's Peas and Eggs Soup 1/2 cup olive oil 2 yellow onions, chopped 4 to 6 garlic cloves, finely chopped 8 to 10 potatoes, peeled and cubed Salt 1 (28-ounce can) crushed tomatoes, with puree 42-ounces water (fill the crushed tomato can 1 1/2 times) Pepper 1 tablespoon sugar 2 (15-ounce) cans peas, with juice 11 eggs* (See Cook's Note) 1 cup freshly grated Romano Instructions: In a large pot, warm up the olive oil. Add onions and garlic and saute until the onions are translucent. Add the potatoes and salt and stir to insure the potatoes are coated with the oil. Fry potatoes over medium heat for about 10 to 15 minutes, but don't allow them to get color. Add the tomatoes, then using the can, fill it up 1 1/2 times with water, and add to the soup. Add pepper and sugar bring to a boil, then turn the heat to low, cover, and simmer for 1 1/2 hours, or until potatoes are tender. Add the peas, including the juice, and stir gently. Simmer another 30 minutes. Next increase the heat to medium-high and bring the soup to a boil. Crack eggs into a separate bowl and gently add to the top of the boiling soup in a clock pattern until there is no more room. Cover the pot and let the eggs poach for approximately 15 to 20 minutes, or until the yolks are solid. Serve the soup hot, giving each serving 1or 2 eggs and offer the freshly grated Romano and allow the person to add the desired amount for their taste. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]

" 35899,"Pie Crust 1 1/2 cups vegetable shortening (recommended: Crisco) 3 cups all-purpose flour 1 whole egg 5 tablespoons cold water 1 tablespoon white vinegar 1 teaspoon salt Instructions: In a large bowl, gradually work the vegetable shortening into the flour with a pastry cutter until it resembles a coarse meal, 3 or 4 minutes. In a small bowl, beat the egg with a fork and then pour it into the flour/shortening mixture. Add the cold water, white vinegar, and salt. Stir together gently until all of the ingredients are incorporated. Separate the dough in half. Form 2 evenly sized balls of dough and place both balls of dough into a large plastic bag. Using a rolling pin, slightly flatten each ball of dough (to about 1/2-inch thick) to make rolling easier later. Seal the bags and place them in the freezer until you need them. (If you will be using it immediately it's still a good idea to put in the freezer for about 15 to 20 minutes to chill). When you're ready to use the dough to make a crust, remove from the freezer and allow to thaw for 15 minutes. On a floured surface, roll the dough, starting at the center and working your way out. Sprinkle some flour over the top of the dough if it's a bit too moist. If the dough is sticking to the countertop, use a metal spatula and carefully scrape it up and flip it over and continue rolling until it's about 1/2-inch larger in diameter than your pie pan. With a spatula, lift the dough carefully from the surface of the counter into the pie pan. Gently press the dough against the corner of the pan. Go around the pie pan pinching and tucking the dough to make a clean edge. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 35900,"5-Ingredient Quinoa Salad with Edamame and Carrots 3/4 cup dry quinoa 1 1/4 cups low-sodium vegetable broth 1 cup frozen shelled edamame 1 tablespoon dark sesame oil 1/2 cup shredded carrots Instructions: Put the quinoa in a medium pot and cover with cold water; let soak 5 minutes. Drain thoroughly through a fine-mesh strainer and put it back in the pot. Add the broth to the quinoa and bring to a boil over high heat. Reduce the heat to low, cover and cook for 12 minutes. Sprinkle in the edamame in an even layer and add a pinch of salt. Cover and continue to cook, 3 more minutes. Remove from the heat without disturbing the lid, and allow it to rest for 5 minutes. Transfer the quinoa to a large plate and scatter the edamame on top; drizzle with the oil. Spread in an even layer with a wooden spoon, drawing lines in it to cool it quickly. Transfer the cooled quinoa to a large bowl and add the carrots. Season with 1/4 teaspoon each salt and pepper. Serve warm or chill at least 2 hours, or until ready to serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 35901,"Santa Barbara Olive Focaccia with Baked Goat Cheese 1 1/4 cups warm water 1 envelope active dry yeast 2 cups plus 2 tablespoons all-purpose flour, 9 ounces 2 cups plus 3 tablespoons bread flour, 9 ounces 4 teaspoons kosher salt 1 tablespoon honey 1 tablespoon olive oil, plus more for brushing 1/2 cup pitted and chopped green picholine olives, 3 ounces 8 ounces olive oil 12 cloves garlic 12 ounces goat cheese 12 nicoise olives, pitted and halved 1 tablespoon chopped chives, for garnish Instructions: In a small bowl, stir together the warm water and yeast until dissolved. Set aside for 5 minutes. In a stand mixer with a paddle attachment, blend the flours and salt. With the mixer running on low, pour in the yeast and water mixture. Mix for 1 minute, then add in the honey and olive oil. Once the dough comes together, add the olives. Mix until the olives are just incorporated. Turn the dough out onto a lightly floured surface and knead by hand until smooth and elastic, 2 to 3 minutes. Put the dough on an oiled 13 by 9-inch baking sheet, cover lightly with plastic wrap and let rise for 30 minutes in a warm place. While the dough is rising, heat the 8 ounces of olive oil and garlic cloves in a small skillet over low heat. Simmer until the garlic is golden, 15 to 20 minutes. Preheat the oven to 375 degrees F. Divide the goat cheese between 6 small oven-proof bowls or ramekins. Divide the garlic, olive oil and nicoise olives between the bowls. Set aside. When the focaccia dough has risen, press the dough down with your fingertips until it fills the baking sheet, then brush with olive oil. Bake until golden brown and hollow sounding when tapped, about 45 to 50 minutes. Add the goat cheese bowls to the oven during the last 10 to 15 minutes of baking time. Bake until the cheese is warm and lightly browned. Slice the focaccia into thick wedges and serve 2 slices of warm focaccia with each bowl of warm goat cheese. Garnish the baked cheese with chives and serve. ","[Chardonnay, Vermentino, Grner Veltliner, Tempranillo]" 35902,"Zuppa di Polpettini 2 tablespoons olive oil 2 large garlic cloves, minced 3 (28-ounce) cans peeled pear tomatoes 2 tablespoons chopped parsley 2 teaspoons dried oregano 1 teaspoon salt 1 teaspoon black pepper Meatballs, recipe follows 1 (10-ounce) package frozen sweet peas, thawed 1 pound ditalini pasta, cooked al dente Grated Romano, for garnish Italian bread, for serving 4 pounds ground beef 2 eggs 2 large garlic cloves, minced 1 tablespoon chopped parsley 1 teaspoon salt 1/2 cup Romano, grated Freshly ground black pepper Instructions: Pour the olive oil into a large heavy bottomed pot with the garlic. Place over a medium flame and let the garlic brown. Be careful not to let it burn. Put the tomatoes through a blender to liquefy. Add to the browned garlic along with the parsley, oregano, salt and pepper. Bring the tomato mixture to a boil, reduce to a simmer and carefully drop the meatballs into the sauce. Let simmer for 1 hour. Add the peas and the cooked pasta and serve hot with grated cheese. Serve with Italian bread, if desired. Put the ground beef into a large mixing bowl. Add the eggs, garlic, parsley, salt, cheese and pepper and mix by hand until well combined. Form the mixture into 1 inch balls - a small ice cream scoop works well for this. Place the meatballs close together on a baking sheet as you make them. When finished, drop them into the simmering sauce. ","[Barolo, Barbaresco, Dolcetto, Aglianico]" 35903,"Cucumber Jalapeno Margarita 1/2 cup fresh lime juice 1/2 cup white tequila 1/4 cup orange liqueur, such as Grand Marnier 1/4 cup simple syrup, or more as needed 4 thin slices cucumber 1 jalapeno, halved lengthwise Ice, for serving Salt for glass rims, optional Instructions: Mix together the lime juice, tequila, orange liqueur, simple syrup, cucumber and jalapenos in a large pitcher. Chill for at least 1 hour (the longer the margarita sits, the more the cucumber and jalapeno flavors infuse into the drink). Serve over ice in salt-rimmed glasses, if desired. ","[Tequila, Sauvignon Blanc, Pinot Grigio]" 35904,"Melon with Mint Lime Syrup and Jalapeno (Adapted from Food and Wine Magazine) 1/2 cup sugar 2 tablespoons fresh lime juice 1/4 cup coarsely-chopped fresh mint 1 2-pound small ripe honeydew, peeled and cut in 1-inch cubes 1 1 1/2-pound cantaloupe, peeled and cut in 1-inch cubes 2 teaspoons minced jalapenos Instructions: In a small saucepan combine sugar and 1/2 cup water; bring to a boil over medium-high heat, stirring until sugar dissolves. Lower heat and simmer 3 minutes. Cool completely. Stir in lime juice and mint. Cover syrup and refrigerate until chilled, at least 1 hour. In a large bowl combine honeydew and cantaloupe cubes. Add syrup and jalapeno and toss to combine. Serve melon with a little syrup spooned over. ","[Riesling, Moscato, Sauvignon Blanc, Vermentino]" 35905,"Black-Eyed Peas and Rice 1 quart water 1/2 cup soy sauce 1 teaspoon season salt 1/2 teaspoon garlic powder 1/2 teaspoon curry powder 8 ounces black-eyed peas, cooked About 1 1/2 to 2 cups raw rice Instructions: Combine water, say sauce, salt garlic powder, curry powder and cooked peas. Add rice by pouring it into the center of the pot until it reaches the top of the water line-NO MORE. Stir well and cover. Continue cooking on a medium to low flame until rice is fluffy and cooked through. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 35906,"Tuna Cubes 1 pound tuna, cut into 3/4-inch by 3/4-inch cubes 1/2 pound hamachi, cut into cubes 2 tablespoons soy sauce 1/2 tablespoon lemon juice 1/2 tablespoon sesame seeds 1 piece ginger 1 clove garlic 1 tablespoon extra virgin olive oil 1 pinch dried mixed seaweed 1-ounce fresh seaweed from Brittany (rinsed) 1 bunch green onions, sliced for garnish Bamboo skewers 1 sea urchin roe 1 tablespoon mussel liquid 1/2 tablespoon lemon juice 1 tablespoon lobster oil 1 pinch ginger, chopped Bodies of 2 lobsters 1 carrot 1 piece of celery 1/2 onion Olive oil 1 bunch of tarragon 1 teaspoon coriander seed 1-ounce tomato paste Grapeseed oil Instructions: Combine cubes of tuna and hamachi. Marinate fish in soy sauce, lemon juice, sesame seeds, ginger, garlic and oil in a small bowl.; VINAIGRETTE: To prepare mussel liquid, steam mussels in water with sliced ginger. Puree all ingredients in a blender until emulsified. LOBSTER OIL: Brown lobsters, carrot, celery and onion in olive oil. Add tarragon, coriander seed and tomato paste. Add grapeseed oil until lobsters are covered. Cook for 1 hour then strain. To assemble tuna cubes: layer cubes with seaweed and garnish with sliced green onions. Pick skewer through the cubes. Drizzle with sea urchin vinaigrette. ","[Chardonnay, Sauvignon Blanc, Riesling, Sparkling wine]

" 35907,"Butterscotch Cream Pie 1/2 cup almonds or pecans 1 cup all-purpose bleached flour 1/3 cup sugar 1/4 teaspoon ground cinnamon 1/8 teaspoon salt 6 tablespoons (3/4 stick) unsalted butter, melted 2 1/2 cups milk 2/3 cup light brown sugar Pinch salt 1/3 cup cornstarch 3 large eggs 4 tablespoons unsalted butter, softened 2 teaspoons vanilla extract 1 cup heavy cream 2 tablespoons sugar 1 teaspoon vanilla extract Instructions: For the crumb crust: Butter a 9-inch pyrex pie pan. Set a rack at the middle level of the oven and preheat to 350 degrees. Place nuts in bowl of food processor fitted with metal blade. Pulse 10 or 12 times at 1-second intervals to finely grind without reducing to a paste. Remove cover and scrape inside of work bowl with a spatula. Add remaining ingredients except butter and pulse once or twice to combine. Add butter and pulse 3 or 4 times, until mixture is evenly moistened and looks crumbly. Remove blade and turn mixture out into prepared pan. Using your fingertips, distribute the crumb mixture evenly over the bottom and sides of the pan, gently pressing into place. Make sure that the crumb coating is even because thin spots will burn during baking. Use the back of a spoon to smooth the surface of the crust and to make the rim of the crust straight and even. Bake the crust for about 20 minutes, or until the surface of the crust is a deep golden brown. Watch carefully, because the high sugar content makes them burn easily. Cool on rack. To make the filling: Combine 2 cups milk, sugar and salt in a nonreactive saucepan; whisk once to mix and bring to a boil over low heat. Place remaining 1/2 cup milk in a mixing bowl and whisk in cornstarch, then eggs. Return milk and sugar mixture to a boil over low heat then whisk about a third of it into the egg mixture. Return milk and sugar mixture to a boil once more and whisk in the egg mixture, whisking constantly until the filling thickens and comes to a boil. Allow to boil, whisking constantly, for about 30 seconds. Remove from heat, whisk in butter and vanilla; pour into a nonreactive bowl. Press plastic wrap against the surface of the filling and chill until it is approximately 75 degrees. Spread the cooled filling evenly in the cooled crust. To finish the pie, whip the cream with the sugar and vanilla until it holds a firm peak. Use a hand mixer on medium speed or a heavy-duty mixer fitted with the whisk. Spread the cream over the filling, making sure it touches the edges of the crust all around. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]

" 35908,"Creamy Parmesan Pasta Salad with White Beans and Sun-dried Tomatoes Kosher salt and freshly ground black pepper 1/4 cup mayonnaise 1/4 cup grated Parmesan 1/4 cup sour cream 1 tablespoon fresh lemon juice 1 teaspoon chopped fresh oregano 1/4 teaspoon finely grated garlic 8 ounces dried farfalle One 15-ounce can cannellini beans, rinsed and drained 3/4 cup oil-packed sun-dried tomatoes, drained and chopped 1/2 cup thinly sliced celery Instructions: Bring a large pot of salted water to a boil. Whisk together the mayonnaise, Parmesan, sour cream, lemon juice, oregano, garlic, 1/2 teaspoon salt and a few grinds of pepper in a large bowl. Add the pasta to the boiling water and cook according to the package directions. Drain and rinse under cold water to cool; add to the bowl with the dressing. Add the cannellini beans, sun-dried tomatoes and celery to the bowl and toss to combine. Season with salt and pepper. The pasta salad is best if served right away. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 35909,"Thai Chicken Lettuce Wraps 2 tablespoons gluten-free tamari 1 tablespoon vegetable oil 2 teaspoons lime juice 1 teaspoon grated ginger 2 red Thai chiles, half seeded and finely chopped Four 5-ounce boneless, skinless chicken thighs 2 cups finely shredded red cabbage 1 tablespoon chopped roasted peanuts 2 teaspoons lime juice 4 large basil leaves, finely sliced Salt and freshly ground black pepper 4 large green lettuce leaves Instructions: For the chicken: Combine the tamari, oil, lime juice, ginger and chiles in a medium bowl. Add the chicken to the bowl and coat it in the marinade. Marinate for about 1 hour at room temperature.
Preheat the oven to 350 degrees F. Remove the chicken from the marinade, and discard the remaining marinade.
Place the chicken on a baking sheet and roast until the internal temperature reaches 160 degrees F, 20 minutes. Remove the chicken from the oven and rest it for 10 minutes. Once cool enough to handle, shred the meat.
For the wrap: In a separate bowl, combine the cabbage, peanuts, lime juice and basil. Season with salt and pepper.
Lay out 1 lettuce leaf, place one-quarter of the shredded chicken, then 1/2 cup cabbage salad in the leaf. Repeat for the remaining lettuce and filling. Fold the wraps and enjoy. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 35910,"Herbed-Baked Eggs 1/4 teaspoon minced fresh garlic 1/4 teaspoon minced fresh thyme leaves 1/4 teaspoon minced fresh rosemary leaves 1 tablespoon minced fresh parsley 1 tablespoon freshly grated Parmesan 6 extra-large eggs 2 tablespoons heavy cream 1 tablespoon unsalted butter Kosher salt and freshly ground black pepper Toasted French bread or brioche, for serving Instructions: Preheat the broiler for 5 minutes and place the oven rack 6 inches below the heat. Combine the garlic, thyme, rosemary, parsley, and Parmesan and set aside. Carefully crack 3 eggs into each of 2 small bowls or teacups (you won't be baking them in these) without breaking the yolks. (It's very important to have all the eggs ready to go before you start cooking.) Place 2 individual gratin dishes on a baking sheet. Place 1 tablespoon of cream and 1/2 tablespoon of butter in each dish and place under the broiler for about 3 minutes, until hot and bubbly. Quickly, but carefully, pour 3 eggs into each gratin dish and sprinkle evenly with the herb mixture, then sprinkle liberally with salt and pepper. Place back under the broiler for 5 to 6 minutes, until the whites of the eggs are almost cooked. (Rotate the baking sheet once if they aren't cooking evenly.) The eggs will continue to cook after you take them out of the oven. Allow to set for 60 seconds and serve hot with toasted bread. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 35911,"Grilled Wagyu Beef with Quick Creamed Spinach 1/3 cup olive oil, plus more for greasing grill 3 cloves garlic, minced 3 tablespoons chopped fresh rosemary leaves Kosher salt and freshly ground black pepper 2 pounds wagyu beef (flank steak can be substituted) 1 tablespoon butter 2 cloves garlic, minced 2 bunches fresh spinach, thoroughly washed and chopped 1/2 cup heavy cream 1/2 cup grated Parmesan 1/2 teaspoon ground nutmeg Kosher salt and freshly ground black pepper Instructions: Combine the oil, garlic, rosemary, and salt and pepper, to taste, in a medium bowl. Add the steak and coat well. Allow to the steak to marinate for 20 to 30 minutes while preheating the grill. If using a gas grill, preheat the grill to high, direct heat. If using coals, allow the coals to burn down to glowing white embers. The grill is hot enough when you can only hold your hand about 1-inch over it for only a second. Lightly grease the grill with olive oil to prevent sticking. Grill the steak for 4 to 6 minutes per side, or to desired doneness. Remove the steak from the grill to a cutting board. Allow it to rest for 10 minutes, tented in foil to maintain the heat. Meanwhile, in a large pan over medium-high heat, add the butter and when melted saute the garlic until it softens, about 1 minute. Don't allow it to brown. Add the spinach and saute until dry. Add the cream, Parmesan and nutmeg and cook until thick and creamy. Season with salt and pepper, to taste. Transfer to a serving bowl and set aside until ready to serve. If using wagyu, cut the steak into portions. If using flank steak, carve it into thin slices, against the grain, and at a slight diagonal so that the slices are wide. Arrange the steak on a serving dish and serve warm with the spinach. ","[Chardonnay, Pinot Noir, Barolo, GSM Blend]

" 35912,"Quinoa Salad 12 cups water 1 1/2 cups quinoa, rinsed 5 pickling cucumbers, peeled, ends trimmed, and cut into 1/4-inch cubes 1 small red onion, cut into 1/4-inch cubes 1 large tomato, cored, seeded, and diced 1 bunch Italian parsley leaves, chopped 2 bunches mint leaves, chopped 1/2 cup extra-virgin olive oil 1/4 cup red wine vinegar 1 lemon, juiced 1 1/2 teaspoons salt 3/4 teaspoon freshly ground black pepper 4 heads endive, trimmed and separated into individual spears 1 avocado, peeled, seeded and diced, for garnish Instructions: Bring the water to a boil in a large saucepan. Add the quinoa, stir once, and return to a boil. Cook uncovered, over medium heat for 12 minutes. Strain and rinse well with cold water, shaking the sieve well to remove all moisture. When dry, transfer the quinoa to a large bowl. Add the cucumbers, onion, tomato, parsley, mint, olive oil, vinegar, lemon juice, salt, and pepper and toss well. Spoon onto endive spears, top with avocado, and serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 35913,"Grilled Steak Salad with Poblano Vinaigrette 4 rib eye steaks (6 ounces each) 1 cup Mesa Steak sauce, recipe follows Salt and freshly ground pepper 1 vidalia onion, peeled and sliced into 1/2 inch thick slices 4 plum tomatoes, sliced in half Olive oil 8 cups baby spinach, washed 2 tablespoons balsamic vinegar 2 tablespoons olive oil Poblano Vinaigrette, recipe follows 1 cup ketchup 1/4 cup horseradish 2 tablespoons honey 2 tablespoons Dijon mustard 2 tablespoons maple syrup 1 teaspoon Worcestershire sauce 2 tablespoons ancho cl powder Salt and freshly ground white pepper 2 poblano pepers, roasted, peeled and seeded 1/4 cup chopped red onion 3 tablespoons fresh lime juice 3/4 cup olive oil 1/2 cup spinach leaves 1 teaspoon honey Salt and freshly ground pepper Instructions: Place steaks in a shallow baking dish and cover with the steak sauce, let marinate for 2 hours, turning once. Preheat grill. Remove steaks from marinade and season with salt and pepper to taste. Grill for 3 to 4 minutes on each side for medium-rare . Remove and let rest. Brush onion slices and tomatoes with olive oil and season with salt and pepper to taste. Grill on both sides until just cooked through. Place spinach in a large bowl and toss with balsamic vinegar, olive oil and salt and pepper to taste. Divide the spinach among 4 large salad dishes or platters. Slice each steak into 1/2-inch thick slices and fan on top of the spinach. Garnish with grilled tomatoes and onions and drizzle with Poblano Vinaigrette.
Mix together in a small bowl until combined. Season with salt and pepper to taste. Combine poblanos, onion and lime juice in a blender and blend until smooth. While the blender is running, add the oil slowly until emulsified. Add the spinach and blend until smoooth. Add the honey and season to taste with salt and pepper. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]

" 35914,"Lobster Mac and Cheese Two 1 1/4-pound lobsters 3 tablespoons unsalted butter 1 shallot, minced 2 to 3 tablespoons cognac 1 cup shrimp stock 1/2 cup heavy cream Juice of 1/2 lemon 1 sprig fresh tarragon, coarsely chopped 1 quart (4 cups) heavy cream 1/2 cup finely grated Parmesan 2 tablespoons Dijon 2 teaspoons Worcestershire sauce 1 teaspoon hot sauce, such as Tabasco 1/4 teaspoon freshly ground black pepper Kosher salt 3 to 3 1/2 cups grated Gruyere 1 pound elbow macaroni Instructions: For the lobster and sauce: Bring a large stockpot filled three-quarters of the way with water to a rolling boil over high heat. Add the lobsters to the pot, making sure that each lobster is completely submerged. Cook the lobsters until they are bright red, about 8 minutes, then drain and set aside. For the mac and cheese: Add the 1 quart heavy cream, Parmesan, Dijon, Worcestershire, hot sauce, pepper and a pinch of salt to a large skillet over medium heat. Simmer gently, whisking until smooth. Add the Gruyere and turn off the heat. Carefully stir and let melt. Taste for seasoning and stir occasionally until melted and smooth. Bring 4 quarts water to a rolling boil in a large pot over medium heat. Add salt and bring the water back to a boil. Add the macaroni and stir with a wooden spoon to ensure the macaroni does not stick to the bottom of the pot. Cook until the macaroni is still quite firm, about 7 minutes. Drain and transfer to a glass bowl. Add the cheese sauce and stir to combine; keep warm. Carefully remove the lobster meat from the tails, claws and legs, taking care to remove any cartilage from the claw meat. Cut the meat into bite-size pieces, put in a medium bowl and then season with a pinch of salt. Discard the tail and body shells but keep the heads. Cut the heads in half. For the lobster sauce: Melt 1 tablespoon butter in a medium skillet over medium-low heat. Add the shallots and cook until tender, about 4 minutes, then add the head halves and steam in the shallot butter, about 3 minutes. Carefully add the cognac and cook down until there is very little liquid left in the skillet, 2 to 3 minutes, then add the shrimp stock. Raise the heat to high and cook until reduced by about half, 3 to 4 minutes. Add the 1/2 cup heavy cream and the remaining 2 tablespoons butter. Stir to combine and return to a simmer until the butter melts, then remove from heat. Add the lemon juice, then strain through a fine-mesh sieve into a bowl and add the chopped tarragon. Add the lobster and gently toss to fully coat. Season to taste with salt. Fill serving bowls halfway with macaroni and cheese and top with the lobster and sauce. Repeat with another layer of macaroni and top with the remaining lobster and sauce. Finish with a pinch of salt.
","[Chardonnay, Sauvignon Blanc, Pinot Gris, Riesling]

" 35915,"Strawberry Daiquiri 2 Cups strawberries 3 tablespoons lemonade concentrate 1 shot of rum Ice cubes Instructions: Cut off tops of strawberries and place on cookie sheet. Freeze. Once frozen, place in blender with concentrate, rum and a hand full of ice cubes. Blend until smooth. Pour into cups and serve. ","[Sauvignon Blanc, Moscato, Riesling]" 35916,"Poulet a la Creole (Curried Chicken with Pineapple, Cucumber, and Coconut) 1/2 cup all-purpose flour 1 teaspoon salt 1 1/2 teaspoons freshly ground black pepper 1 tablespoon crushed red pepper 1 teaspoon cayenne pepper 1 (4-pound) fryer chicken, cut into 8 pieces 2 ounces smoky bacon, cut into medium dice 3 1/2 tablespoons canola oil 4 cloves garlic, thinly sliced 1 Scotch bonnet cl, stemmed, seeded, and minced 1 large red onion, chopped 2 tablespoons Madras curry powder 1 cup fresh orange juice 2 whole star anise Pinch saffron threads 1 cup chicken stock 1 vanilla bean, split lengthwise 1 bay leaf, broken in half 1 1/2 cups unsweetened coconut milk 1 European cucumber, peeled, cut lengthwise in half, seeded, and cut into small pieces 2 large ripe tomatoes, peeled, seeded, and diced 1 tablespoon kosher salt Freshly ground black pepper 1 1/2 cups 1/2-inch pieces fresh pineapple (golden or regular) Instructions: Preheat the oven to 350 degrees F.
For the Seasoned Flour: If you are making the seasoned flour, simply mix together the flour, salt, and the peppers together in a bowl. Dust the chicken with the flour, shaking off any excess. Reserve.
For the Chicken: In a large skillet, cook the bacon in the canola oil over medium heat, until it has rendered some of its fat. Add the chicken in batches, skin side down and sear, 2 minutes per side, turning once, until golden on all sides. Transfer the chicken to a roasting pan fitted with a rack; set the skillet aside. Bake the chicken for 25 to 35 minutes.
For the Curry Sauce: Set the skillet you seared the chicken in over medium-high heat and add the garlic, Scotch bonnet, and red onion. Stir well to coat and cook until caramelized, about 10 minutes. Add the curry powder, stir well, and cook for 30 seconds. Add the orange juice, star anise, and saffron and cook, stirring for 2 minutes, as the juice reduces by 1/2.
Add the chicken stock and stir, then add the vanilla bean, bay leaf, and coconut milk and stir. Bring to a simmer and cook for about 20 minutes until the sauce thickens enough to coat the back of a spoon.
While the sauce is simmering, put the cucumber in a colander and toss with salt. Let stand for 20 minutes, stirring now and then to distribute the salt. (The salt will pull excess water out of the cucumber.) Rinse the cucumber well under cold running water and drain. Blot with paper towels.
Pass the curry sauce through a fine-mesh strainer into a smaller skillet. Add the tomatoes and heat through. Keep warm over very low heat.
To serve, put 2 pieces of chicken on each plate. Spoon the curry sauce over and scatter the cucumber and pineapple over the top.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chenin Blanc]" 35917,"Maroni Sauce 6 ounces good olive oil, not extra-virgin 12 cloves garlic, finely sliced 1 large or 2 medium Spanish onions, finely diced 2 (28-ounce) cans imported crushed tomatoes 1 teaspoon salt 1/2 teaspoon white or black pepper 1 large handful julienned fresh basil leaves Instructions: In a medium saucepan over medium heat, add oil. Once heated add the finely sliced garlic and onions to the pan. Cook over medium heat until soft and slightly brown. Next add the canned crushed tomatoes, salt and pepper and stir. Allow the sauce to come to a simmer and cook for 20 minutes. Remove from the heat and add the julienned basil. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 35918,"Cacio e Pepe with Peas Kosher salt 12 ounces spaghetti 1 cup frozen peas 3 tablespoons unsalted butter 1 tablespoon extra-virgin olive oil Coarsely ground black pepper 3/4 cup grated parmesan cheese (about 3 ounces), plus more for topping 1/2 cup grated pecorino Romano cheese (about 2 ounces), plus more for topping 1/4 cup chopped fresh parsley Instructions: Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs, adding the peas during the last 4 minutes of cooking. Reserve 1 3/4 cups cooking water, then drain. Heat the butter and olive oil in a large skillet over medium-high heat. Add 1 cup of the reserved cooking water and 2 teaspoons pepper. Increase the heat to high and boil until the liquid is reduced by half, about 3 minutes. Add the pasta and peas to the skillet and simmer, tossing, until well coated. Remove from the heat and sprinkle with the parmesan, pecorino and parsley; toss until the cheese melts and the sauce is creamy, adding the remaining 3/4 cup cooking water as needed to loosen. Top each serving with more cheese. ","[Riesling, Pinot Grigio, Gavi, Vermentino]" 35919,"Chicken Green Chili 1 chicken, about 3 1/2 pounds 1 large onion, peeled 3 cloves garlic, peeled 1/4 bunch fresh thyme 1 bay leaf 4 poblano chiles Extra-virgin olive oil 1 onion, chopped 4 garlic cloves, minced 1 teaspoon ground cumin 1 teaspoon ground coriander 1 teaspoon dried oregano 1 cup finely ground tortilla chips (ground in a food processor) Salt Leaves from 1/2 bunch fresh cilantro, chopped Smoky cl Cornbread, recipe follows Shredded Jack cheese Chopped fresh cilantro leaves Lime wedges 4 strips bacon, chopped 2 cups cornmeal, white or yellow 1 cup all-purpose flour 2 tablespoons sugar 2 teaspoons baking powder 2 teaspoons baking soda 2 teaspoons salt 4 eggs 2 cups milk 1 canned chipotle cl, drained, stemmed, seeded and minced 2 tablespoons finely chopped fresh chives, optional Instructions: Remove the giblets from the chicken. Discard the liver (it makes the broth bitter) and hold onto everything else. Rinse the chicken with cool water. Put the chicken, onion, and giblets in a large stockpot. Pour in enough cold water just to cover by 1 inch (about 3 quarts). Toss in the garlic and herbs and allow the water to slowly come to a boil over medium heat. Skim off the foam then reduce the heat and simmer gently for 1 hour, uncovered, until the chicken is cooked through. Skim any impurities that rise to the surface; add more water if necessary to keep the chicken covered.
Carefully remove the chicken to a cutting board and let it cool. With a slotted spoon, remove the vegetables, giblets, thyme and bay leaf from the pot and discard. Reserve chicken broth. When the chicken is cool enough to handle, discard the skin and bones; shred the meat by hand.
Meanwhile, seed, core, and thinly slice the poblano peppers.
Heat a 2-count of olive oil in a medium saucepan over medium heat. Add the onion and garlic and cook until softened, about 5 minutes. Dust the vegetables with the ground cumin, coriander, and oregano, and stir; cook 1 minute. Stir in the ground tortillas. Pour in the reserved chicken broth, season with salt and cook 20 minutes. Now add the shredded chicken and chiles, and the cilantro and cook 5 more minutes. Taste for seasoning.
To serve, ladle the chili into big bowls and garnish with grated cheese, cilantro, and a wedge of lime. Serve with the Smoky cl Cornbread. Preheat the oven to 350 degrees F.
Put the bacon into a cold 10-inch cast iron pan and cook over medium heat until the fat is rendered and the bacon bits are crisp, 5 to 7 minutes. Use a slotted spoon to remove the bacon to a paper towel lined plate. Keep the bacon fat in the pan and set aside.
In a large bowl, whisk together the cornmeal, flour, baking powder, sugar, baking soda, and salt. In a separate bowl beat the eggs with a whisk until foamy; whisk in the milk. Add the milk mixture to the dry ingredients and stir just until combined. Fold in the bacon bits, cl, and chives. Pour the batter into the cast iron pan. Bake until a toothpick inserted in the center comes out clean, about 20 to 25 minutes.
","[Reds, Pinot Noir, Tempranillo, Garnacha]" 35920,"Oaxacan Beef Stew 3 pounds beef brisket, cut into 2-inch strips across the grain 2 teaspoons coarse salt 1/4 teaspoon freshly ground black pepper 1 tablespoon paprika 1 tablespoon ground cumin Flour for dredging 1/3 cup vegetable oil 1 piece shinbone and 1 piece marrow bone 1 large white onion, roughly chopped 1 large head garlic 1 cup dry chick peas, soaked overnight in water to cover 2 teaspoons salt 9 large fresh mint sprigs 9 large cilantro sprigs 2 teaspoons dried Mexican oregano, crumbled 2 tablespoons unsalted butter 2 small ripe plantains, cut into diagonal slices, unpeeled 6 tablespoons vegetable oil, for cooking the vegetables 5 medium carrots, trimmed and quartered lengthwise 1 large chayote, peeled and cut into thick slices 6 small red potatoes, quartered 3 medium zucchini, trimmed and sliced 1/4-inch thick lengthwise 1 medium cabbage, cut into 8 wedges and core trimmed away 1/2 pound green beans, trimmed and halved Salsa Fresca 4 medium ripe tomatoes, cored,seeded, and finely diced 1/4 red onion, minced 2 jalapeno chiles, stemmed, seeded and minced 1 bunch cilantro, leaves only chopped 2 tablespoons lime juice 3/4 teaspoon salt Pinch of freshly ground black pepper Instructions: Sprinkle the brisket with the salt, pepper, paprika, and cumin and rub the spices into the slices of meat. Dredge the strips in the flour and shake off the excess. In a large ovenproof casserole, heat the oil over high heat. Sear the meat until browned on all sides, then remove with a slotted spoon and set aside. Reduce the heat to medium. Add the bones, onion, and garlic and cook for about 8 minutes, until golden. Strain the chick peas and add their soaking water to the pot. Tie the chickpeas inside a large square of doubled cheesecloth and add them to the pot, then add enough additional water so that the ingredients are covered by 4 inches. Add the salt, mint, and cilantro sprigs, cover the pan and bring to a simmer over medium heat. Simmer for 45 minutes, then add the strips of brisket and simmer for about 1 hour more, until the meat is tender. Strain, reserving the broth. Discard the bones and aromatic vegetables (if desired, squeeze the garlic cloves out of their skins into the broth). Unwrap the chickpeas and empty them into the broth. Place the meat strips on a platter and sprinkle with the oregano. Cover loosely and keep warm in a low oven. In a small skillet heat the butter over medium heat and saute the plantains for about 15 minutes. While they are cooking, place 1 large and 1 medium heavy skillet over medium heat. Add 5 tablespoons of oil to the large skillet, and 1 tablespoon to the medium skillet. In the large skillet, saute the carrots, chayote, and potatoes for about 20 minutes, until golden, stirring occasionally. In the other saute the zucchini for about 10 minutes. In all pans, regulate the heat so that the vegetables sizzle and brown but do not burn. Keep the finished vegetables warm on a platter covered with foil. Bring the broth back to a simmer and add the cabbage and green beans. Cook for 8 minutes, until the vegetables are almost tender. Add the meat to the broth and heat until warmed through, about 5 minutes. Serve in large shallow bowls with plenty of broth and pass the warm vegetables and Salsa Fresca (recipe follows). In a mixing bowl combine all the ingredients. Stir and toss well. Store in a covered container in the refrigerator no more than 1 day. ","[Malbec, Tempranillo, Garnacha, Barbera]" 35921,"Cornmeal Apple Coffee Cake 1 1/3 cups all-purpose flour 2/3 cup stoneground cornmeal 1/3 cup brown sugar 1 tablespoon baking powder 1 teaspoon baking soda Pinch of salt 1/2 cup plain yogurt 1/4 cup whole milk 2 large eggs plus 1 egg white 2 tablespoons vegetable oil 2 large apples, peeled, cored and diced 1 teaspoon cinnamon Instructions: Preheat oven to 375 degrees F. Lightly oil a 9 inch round cake pan and set aside. Place the flour, cornmeal, brown sugar, baking powder, baking soda and salt in a large bowl and mix to combine. In a small bowl, combine the yogurt and milk, and whisk in the eggs, egg white and oil and set aside. Toss the apples with the cinnamon. Add to the dry ingredients and toss to coat the fruit. Add the yogurt mixture and, using a rubber spatula, mix until just combined. The mixture will be lumpy, but should not be overmixed. Pour the mixture into the prepared cake pan, spreading it out to the edges. Bake until the cake is golden brown and a toothpick inserted in the center comes out clean, 40 to 45 minutes. Cool in the pan on the rack. When cool, invert the cake onto a cutting board and slice into 8 wedges. Split each wedge in half and toast under a broiler, cut side up. Serve warm. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 35922,"All the Alliums Fried Rice 2 tablespoons unsalted butter 1/2 cup finely chopped shallots
1/2 cup finely chopped scallions, reserving 1 tablespoon dark green parts for garnish
1 1/2 cups finely chopped leeks, white and light green parts
1 1/2 cups finely chopped onion
Kosher salt
Flavorless oil
4 large eggs, beaten
Black pepper
4 cloves garlic, minced
1 tablespoon minced fresh ginger
2 cups cooked brown or white rice
1 part Sriracha and 3 parts mayonnaise (or Sriracha mayo), for serving
Instructions: In a large skillet, melt the butter over medium heat. Add the alliums (shallots, scallions, leeks and onion) and a good pinch of salt and cook, stirring, until everything is nice and soft and smelling really good, 12 to 15 minutes. Meanwhile, heat a separate skillet over medium-high heat and coat the bottom with a thin layer of oil. When the pan is hot, add the eggs and cook, gently scraping up the bottom with a silicone spatula, until mostly set. Remove the eggs from the heat, season with salt and pepper, give them a rough chop, and set aside. (Alternatively, you could cook the eggs first in the large skillet, then remove them before adding the butter and cooking the alliums.)
Add the garlic and ginger to the alliums and cook, stirring, for 2 more minutes. If the pan looks dry at any time, add a bit more butter or some oil. Add the rice and scrambled eggs and fold to combine. Salt the rice to taste. Increase the heat to medium-high, spread the mixture out evenly over the skillet, and let it cook, uninterrupted, until the bottom is crispy, about 5 minutes. Serve with Sriracha and mayo and remaining scallions. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]

" 35923,"Ginger Scallion Soy Sauce 1 small piece ginger, about 2 ounces 2 scallions (green onion) 1/2 cup soy sauce 2 tablespoons white vinegar 1 1/2 teaspoons sugar 2 tablespoons water 1 teaspoon spicy Chinese chili red paste (optional) Instructions: Peel ginger and cut into small pieces. Press about 1/2-inch piece of ginger in a garlic presser and squeeze ginger juice and small bits into a medium size bowl. Grate another 1/2-inch piece into same bowl. Finely chop the scallions and place in the same bowl. Add all other ingredients and mix well. Adjust by tasting and enjoy this fantastic Chinese dumpling dipping sauce. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 35924,"Fruitcake-Stuffed Pork Medallions Kosher salt 2 1-pound pork tenderloins, sliced into 2-to-3-inch medallions 1 cup crumbled fruitcake 6 tablespoons unsalted butter, softened 3 tablespoons dijon mustard 1 teaspoon Worcestershire sauce Freshly ground pepper 2 tablespoons vegetable oil 1/2 cup dry sherry 1 1/2 cups heavy cream Sauteed spinach, for serving (optional) Instructions: Dissolve 1/4 cup salt in 1 cup cold water in a medium bowl. Add the pork medallions, cover and refrigerate 1 to 4 hours. Meanwhile, spread the fruitcake on a plate and microwave until slightly dry, 1 to 2 minutes. Chop any large pieces of fruit or nuts, then let cool. Mix the butter, mustard, Worcestershire sauce, 1/2 teaspoon salt, and pepper to taste in a medium bowl. Mix in the dried fruitcake and refrigerate until firm, about 30 minutes. Drain the pork and pat dry. Insert a paring knife into the curved side of each medallion to create a small pocket in the middle. Open the pocket with the knife or your fingertip and tuck spoonfuls of the fruitcake stuffing inside. Secure each opening with a toothpick. Preheat the oven to 350 degrees. Season the pork with pepper. Heat the vegetable oil in a large skillet over high heat, then add the pork and cook until golden brown, about 3 minutes per side. Transfer to a baking dish and bake until cooked through, about 12 minutes. Wipe out the skillet. Add the sherry, then return to medium heat, bring to a boil and reduce by about half. Add the cream and simmer until thickened, about 5 minutes. Season with salt and pepper. Remove the toothpicks and slice the pork medallions in half crosswise. Serve with spinach, if desired, and drizzle with the cream sauce. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 35925,"Panzanella Salad 2 yellow bell peppers 2 red bell peppers 4 slices white bread, crusts removed 2 tablespoons extra virgin olive oil 6 plum tomatoes 1 cucumber, peeled 1 small red onion 2 tablespoons capers 3 anchovy fillets (optional) 1 tablespoon Dijon mustard 2 tablespoon chianti vinegar 1/2 cup extra virgin olive oil 3 tablespoons chopped basil 1 teaspoon sea salt Freshly cracked black pepper to taste Instructions: Roast the peppers on the stovetop burners, turning with tongs to char evenly on all sides. When thoroughly blackened, close up in a paper bag so skins will steam loose. When cool enough to handle, rub the skin off the peppers. Cut out and discard the stems, seeds, and white veins. Chop into 1/4-inch dice and set aside. Preheat oven to 350 degrees. Cut the bread into 1/4-inch dice. Toss the bread cubes with the olive oil. Toast in the preheated oven for 5 minutes, or golden brown. Set aside.' Cut the tomatoes, cucumber, and red onion into 1/4-inch dice. In a large bowl, combine with the diced peppers, capers, and anchovies if desired. For the vinaigrette, start by mixing the Dijon mustard and chianti vinegar together and then slowly ass the olive oil until well emulsified. Add the chopped basil, and season with salt and pepper. Add all the vinaigrette ingredients to the bowl and toss well to combine. Just before serving, add the croutons to the salad, toss well, and serve immediately. ","[Chenin Blanc, Vermentino, Grner Veltliner, Albari?o]" 35926,"Lobster Smothered in White Truffle Butter with Toasted White Corn Pancakes and Roasted Baby Beets 2 cups white cornmeal, lightly toasted 2 cups all-purpose flour
1 tablespoon baking powder
3 tablespoons honey
1/2 teaspoon salt
4 large eggs, lightly beaten
2 1/4 cups milk
4 tablespoons unsalted butter, melted 1 pound unsalted butter, softened
1 white truffle, finely shaved
Salt and freshly ground white pepper 4 lobsters (1 1/2 pounds each) steamed and meat removed 3 medium red beets, roasted, skin removed and juiced 3/4 cup canola oil 3 tablespoons champagne vinegar Salt and freshly ground white pepper Instructions: For the corn pancakes: In a mixing bowl, combine the cornmeal, flour, baking powder, honey and salt. In a separate bowl, combine the eggs, milk, and melted butter. Add the egg mixture to the dry ingredients and mix well.
Heat a griddle or cast iron frying pan over high heat, brush with oil and add 3 tablespoons batter for each pancake (total of 20). Fry for about 1 minute, or until dry around the edges, turn and fry for about 30 seconds until cooked through.
Keep warm in a 200 degree oven until ready to serve. For the truffle butter: Place the butter in a medium bowl. Fold in the truffles until combined and season with salt and pepper to taste. Cover and refrigerate for at least 2 hours. Leftover butter can be frozen.
For the roasted beets: Preheat oven to 375 degrees F. Rub the beets with the oil, place on a baking sheet and roast until cooked through, approximately 20 to 30 minutes. Let cool slightly and remove skin. Cut into quarters. For the vinaigrette: Place the beet juice in a small nonreactive saucepan over high heat and reduce to 3 tablespoons. Strain through a fine strainer into nonreactive bowl and let cool. When cool, slowly whisk in the canola oil until emulsified. Whisk together the vinegar and 1/4 teaspoon of salt in a small bowl. Slowly whisk in the beet oil until emulsified. Season with pepper and more salt if needed. For the assembly: Heat 3 tablespoons of the truffle butter in a medium saute pan over low heat. Add the 1/2 of the cooked lobster meat and cook for 30 seconds or until just warmed through and season with salt and pepper to taste. Repeat with the remaining lobster. Place 1 of the warm pancakes on each dish, top each pancake with some of the warmed lobster meat and sprinkle with the chives. Repeat, layering, for a total of four layers, top with the remaining 4 pancakes.
Place the assorted beets around the pancake and drizzle the beets with the beet vinaigrette and chervil leaves. Top with a dollop of the truffle butter and shaved truffles. Serve immediately. ","[Chardonnay, Barolo, Pinot Grigio, Gavi]" 35927,"Pot Roast with Baby Vegetables 3 to 5 pound top beef chuck roast, trimmed of excess fat Seasoned salt and lemon pepper 1 onion, peeled and halved 1 carrot, whole 1 cup beef broth, low sodium 2 tablespoons Worcestershire sauce 2 garlic cloves, whole 1 rosemary sprig 2 thyme sprigs 1 pound new red potatoes 1 cup baby carrots 1 cup boiling or pearl onions 1 cup baby squash, such as pattypan and zucchini 1 cup button mushrooms, stems removed Kosher salt Instructions: Sprinkle roast with seasoned salt and lemon pepper to taste. Place onion and carrot in the bottom of a 5 or 6 quart crockery cooker. Lay the meat on top of the vegetables. Pour in the broth and Worcestershire sauce. Season with garlic, rosemary and thyme. Cover and set dial to low-heat. Allow to gently simmer for 5 to 6 hours. Remove the cover and add the baby vegetables around the roast. Sprinkle with seasoned salt and continue to cook covered on low-heat for an additional 1 to 1 1/2 hours. ","[Cabernet Sauvignon, Merlot, Malbec, Pinot Noir]" 35928,"Inside-Out Bacon Cheddar Burger 3 tablespoons canola mayonnaise, such as Hellmann's 2 tablespoons ketchup 3 slices center-cut bacon 1 1/2 pounds 93 percent lean ground beef 1/2 teaspoon garlic powder Kosher salt and freshly ground black pepper 2 ounces shredded reduced-fat sharp Cheddar
4 potato rolls or hamburger buns 4 small lettuce leaves Four 1/2-inch thick tomato slices 1/2 cup thinly sliced red onion Instructions: Prepare a grill for cooking over medium heat. Combine the mayonnaise and ketchup in a small bowl and set aside. Heat a medium skillet over medium heat; add the bacon and cook, turning once, until crisp, 7 to 8 minutes. Transfer to a plate covered with a paper towel and drain; chop. Gently combine the beef, garlic powder and 1/4 teaspoon each salt and pepper in a bowl. Divide the mixture into 8 portions and form each into a 3 1/2-inch-diameter patty; put 4 patties on a work surface. Toss the bacon with the cheese and spoon a quarter of the mixture on top of each of the 4 patties, keeping the edges clear. Place the remaining patties over the cheese and pinch the perimeter to seal the filling in. Grill the patties with the lid closed, turning once, 9 to 10 minutes for medium doneness. To assemble, put the bottom half of each roll on a plate and top with a lettuce leaf, tomato slice and patty. Spoon the mayonnaise mixture over the patties, then top with the onion slices and the remaining roll halves. Serve immediately. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Zinfandel]" 35929,"Margaritas 2 parts tequila 1 part orange-flavored liqueur (recommended: Grand Marnier) Splash lemon juice Splash lime juice 1 part lemonade concentrate Pinch sugar, optional Kosher salt Instructions: In a blender, add tequila, orange-flavored liqueur, citrus juices, lemonade concentrate, sugar (if desired) and crushed ice (if desired or to desired frozen consistency). Blend mixture until smooth and pour into salted glasses. Serve and good drinking! ","[Tequila, Cava, Sauvignon Blanc]" 35930,"Cold Sliced Sirloin with Tomatoes and Garlic 3 pound beef sirloin steak Salt and pepper, to taste 1 tablespoon butter 1/4 cup olive oil, plus 1 1/4 cups olive oil 1/2 cup fresh basil, chiffonade 3 tomatoes, peeled, seeded and diced 4 cloves garlic, minced Instructions: Sprinkle beef with salt and pepper. Melt butter with 1/4 cup olive oil in large pan. Add beef and cook until medium rare, about 20 minutes. Cool for at least 3 hours in the refrigerator. Add olive oil, basil, tomato and garlic to a bowl. Mix and let sit for at least 30 minutes. Slice steak as thin as possible and serve with tomato sauce. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 35931,"Frijoles de Olla con Arroz Poblana 1 pound beans (black, pink or pinto) 12 cups water 1 onion, halved 3 sprigs fresh epazote 2 tablespoons lard or vegetable oil 2 cups rice 4 poblano chiles, roasted, peeled, and seeded 4 cups chicken stock 1/3 cup oil 1 medium onion, diced 2 cloves garlic, minced 2 cups fresh corn kernels 1 sprig fresh epazote, chopped fine 1 teaspoon sea salt 1/4 cup cream Instructions: Clean the beans, removing all stones or chaff. Rinse them well. In a pot large enough to hold the beans plus water to cover, let them soak, overnight. Drain. Add the 12 cups of water or more to cover. Add the onion, epazote, and lard. Simmer, covered, until tender about 1 1/2 to 2 hours. Add water when necessary. Rinse the rice, drain it, spread it on a baking sheet, and let stand in a warm place until dry.
In a blender, place 2 of the chiles with 1/2 cup of the chicken stock, and blend until smooth. Slice the remaining 2 chiles into strips and set aside.
In a heavy skillet, heat the oil, over a medium heat. Cook the onion and garlic 1 to 2 minutes. Add the rice and cook until it turns a light golden brown. Add the blended chiles, corn kernels, chicken stock, epazote, and cl strips, stirring constantly. Season with the salt. Cover, and let simmer over a low heat for about 30 minutes. Stir the cream into the rice and let stand for a few minutes, covered. Serve with hot corn or flour tortillas.
Yield: 6 to 8 servings ","[Malbec, Tempranillo, Garnacha, Vermentino]

" 35932,"Roasted Red Pepper Hummus and Crudite 1 (14 to 18 ounce) jar roasted red pepper, drained 2 tablespoons lemon juice 1 clove garlic, cracked from skin 1 1/2 cups prepared hummus spread (recommended: Tribe of Two Sheiks 40 Spice Hummus Chopped parsley leaves, for garnish 1 teaspoon crushed red pepper flakes, for garnish 1 teaspoon coarse salt 20 carrot sticks, available already cut in the supermarket 1/3 pound fresh green beans, trimmed 1 medium zucchini, cut into sticks 1 large red bell pepper, seeded and cut into strips 1/2 pint grape tomatoes Instructions: Coarsely chop peppers and place them in a food processor with lemon juice and a clove of garlic. Pulse grind the peppers to get them going, then scrape in the prepared hummus and process until dip is smooth and evenly red in color. Transfer dip to a bowl and garnish with parsley and crushed pepper flakes. Serve with vegetables. ","[Syrah, Tempranillo, Barbera, Garnacha]" 35933,"Speedy Baked Potatoes 2 large baking potatoes 1 can corn niblets 1 can black beans, drained and washed 1 can stewed tomatoes 1 onion, chopped 1 tsp. chili powder cilantro as needed 1 green onion, sliced olive oil as needed 1 tsp. fat-free sour cream Instructions: Pierce potato with fork and microwave on high heat until potato is soft, around seven minutes. Heat oil in saucepan and cook onions and chili powder. Add black beans, tomatoes and corn and simmer until heated through, adding cilantro during the last few minutes. Slice cooked potato and top with black bean sauce and a dollop of fat-free sour cream and garnish with sliced green onions.
","[Chardonnay, Sauvignon Blanc, Tempranillo, Garnacha]" 35934,"Broiled Fig and Gorgonzola Finger Sandwiches 1 loaf French bread, sliced into 1/4 inch thick slices Olive oil 9 fresh figs, sliced in half Salt Freshly ground black pepper 18 ounces Gorgonzola cheese, crumbled 1 cup toasted walnuts, chopped Instructions: Preheat the oven to 350 degrees. Brush broth sides of the bread slices with olive oil and place on a baking sheet. Place the baking sheet in the oven and bake for 5 minutes. Turn the bread slices over and bake for another 5 minutes, or until toasted. Remove from the oven and cool. Preheat the broiler to high. Place each of the fig halves on a slice of toasted bread. Season with salt and pepper. Top with 1 ounce of crumbled gorgonzola. Place on a baking sheet. Broil the fig and gorgonzola sandwiches for 1 minute, or just until the cheese begins to melt. Remove from the oven and sprinkle with toasted walnuts. Top each sandwich with another slice of bread. Serve. ","[Barolo, Barbaresco, Chianti, Tempranillo]" 35935,"Ginger-Miso Chicken with Quick Pickles Olive oil, for the grill 3 tablespoons white miso 3 tablespoons mirin 2 tablespoons rice vinegar 2 tablespoons soy sauce 2 tablespoons chopped fresh ginger 1 tablespoon toasted sesame oil 1 1/4 pounds chicken cutlets (4 to 6)
Kosher salt and freshly ground pepper 2 Persian cucumbers, halved and thinly sliced 1 carrot, halved and thinly sliced 1 small red onion, halved and thinly sliced 1 Fresno cl pepper, thinly sliced 1 1-inch piece ginger, sliced 1/2 cup rice vinegar 1 tablespoon sugar Kosher salt Instructions: Make the chicken: Preheat a grill to medium high and oil the grates. Whisk the miso, mirin, rice vinegar, soy sauce, ginger and toasted sesame oil in a bowl. Place the chicken between 2 sheets of plastic wrap and pound with a heavy skillet or the flat side of a meat mallet until an even 1/2-inch thickness. Marinate the chicken in the miso mixture while you make the quick pickles. Make the quick pickles: Combine the cucumbers, carrot, red onion and cl in a nonreactive bowl. In a small saucepan, heat the ginger, rice vinegar, sugar and 1 1/2 teaspoons kosher salt until the sugar and salt are dissolved. Pour over the vegetables and add 4 ice cubes. Refrigerate, stirring once or twice, until chilled, 30 minutes. Drain. Season the chicken with salt and pepper and grill until browned and well marked, 2 to 3 minutes. Flip and grill until the chicken is cooked through, about 2 more minutes. Top the chicken with the quick pickles. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 35936,"Cassoulet 5 quarts of water 2 pounds (5 cups) dry white beans, such as Great Northern 1/2 pound slab bacon 2 large onions, diced Bouquet garni wrapped in cheesecloth with 4 unpeeled garlic cloves 1 pound boned shoulder of lamb 2 tablespoons rendered duck fat or vegetable oil 2 tablespoons pureed garlic 1/3 cup tomato puree 1 teaspoon dried thyme 2 bay leaves 3 cups dry white wine or vermouth 1 quart brown duck stock, or beef stock Salt and freshly ground black pepper Duck meat from confit, cut into 2-inch pieces 2 cups dry bread crumbs 1/2 cup finely chopped parsley 4 tablespoons rendered duck fat or unsalted butter, melted Instructions: Fill a large pot with the water and bring to a boil. Add the beans, bring back to a boil and boil for 2 minutes. Remove from the heat and let the beans soak in the warm water for 1 hour. Place the slab of bacon, one third of the onions, and the bouquet garni bundle in the pot with the beans and bring to a simmer, skimming off any scum that rises to the surface. Simmer, uncovered, for about 1 1/2 hours, or until beans are just tender, adding water if necessary to keep the beans covered while cooking. Drain the beans, reserving the cooking liquid, saving the bacon, and discarding the herb bundle. Cut the lamb into 2 inch chunks, removing excess fat, and pat dry. Pour the duck fat into a heavy, 8 quart casserole, and heat until almost smoking. Brown the meat, in batches, on all sides, and set aside. Lower the heat, add the remaining onions, and saute until golden, about 3 to 5 minutes. Add the pureed garlic, tomato puree, thyme, and bay leaves, and cook an additional 2 to 3 minutes. Add white wine and reduce by half. Return the lamb to the casserole along with the brown stock, salt and pepper, and stir well. Bring to a simmer, cover, and simmer slowly for 1 to 1 1/2 hours, or until fork tender. Remove the meat and reserve. Remove all but 2 tablespoons fat and adjust the seasonings. Pour the cooked beans into the lamb cooking juices. If necessary, add the bean cooking liquid so that the beans are well covered. Bring to a simmer, cook for 5 minutes, then remove from the heat and let stand for 10 minutes. Drain the beans, reserving the cooking juices. Preheat the oven to 375 degrees F. Slice the bacon into 1/4 inch pieces. Arrange a layer of beans in the bottom of the casserole, then continue with alternating layers of lamb, and duck, ending with a layer of beans. Pour enough of the meat and bean cooking juices over the top so the liquid comes just to the top layer of beans. Mix the bread crumbs with the parsley and spread over the top. Drizzle with the duck fat. Bring the casserole to a simmer on the stove, then place it in the oven. After about 20 minutes, when the top has a light crust on it, turn the oven down to 350 degrees F. Break the crust with a spoon and baste the casserole with the liquid. Bake for about 40 more minutes, and continue to baste as the crust reforms, but leave a final crust for serving. Serve warm from the casserole. ","[Chardonnay, Pinot Grigio, Garnacha, Barolo]" 35937,"Spaghetti Squash with Fresh Tomatoes and Ricotta 2 cups grape tomatoes, halved lengthwise or quartered if large 1 tablespoon finely minced shallot 1 tablespoon red wine vinegar 1/4 teaspoon red cl flakes 1 small garlic clove, finely grated 3 tablespoons extra-virgin olive oil 2 tablespoons thinly sliced fresh basil Kosher salt One 2-pound spaghetti squash 1/3 cup whole-milk ricotta Instructions: Stir together the tomatoes, shallot, vinegar, cl flakes, garlic, 1 tablespoon olive oil, 1 tablespoon basil and 3/4 teaspoon salt in a medium bowl. Set aside to marinate, stirring the tomatoes every 10 minutes, while you prepare the spaghetti squash. Carefully slice off the top and bottom of the squash, trimming just enough so that the inner flesh of the squash is exposed. Use a sharp paring knife to poke ten to twelve 1/2-inch-deep slits all over the squash. Put the squash in to a medium glass heatproof bowl and microwave on high for 5 minutes. Carefully flip the squash over and microwave on high until a fork easily pierces through the flesh that is exposed on the squash, about 5 additional minutes. Allow the squash to cool enough so that you can handle it, then split it in half length-wise. Use a spoon to scoop out the seeds and discard them. Then use a fork to loosen the squash strands and transfer them to a medium bowl. Add the remaining 2 tablespoons olive oil and 1 teaspoon salt. Use your hands to gently work the oil and salt into the squash. Transfer the squash to a serving platter and pour the tomato mixture over the top (along with all of its juices). Top with spoonfuls of the ricotta and garnish with the remaining basil. Serve warm or at room temperature. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 35938,"Crispy Snapper with Potato Salad 1 1/2 pounds Yukon Gold potatoes, cut into 3/4-inch chunks Kosher salt 1/4 cup red wine vinegar 1/4 cup chopped pickled hot cherry peppers 1/4 cup chopped pitted kalamata olives 1 stalk celery, thinly sliced, plus 1/2 cup celery leaves 1 clove garlic, finely grated 1/4 cup plus 2 tablespoons extra-virgin olive oil Freshly ground pepper 1 1/4 pounds red snapper fillet (1 large piece or 4 small fillets) 1/2 cup chopped fresh parsley Lemon wedges, for serving Instructions: Put the potatoes in a medium saucepan and cover with water by about 1 inch; season with salt. Bring to a boil, then reduce to a simmer and cook until just tender, 10 to 12 minutes. Combine the vinegar, cherry peppers, olives, sliced celery and garlic in a large bowl. Drain the potatoes well; add to the bowl. Drizzle with 1/4 cup olive oil, season with salt and pepper and toss. Gently drag the blade of a knife back and forth across the fish skin to remove any moisture or remaining scales. Score the fish skin, making shallow diagonal slits about 3/4 inch apart (this prevents the fish from curling when cooked). If you have a large fillet, cut it into 4 pieces. Season the fish with salt and pepper. Heat the remaining 2 tablespoons olive oil in a large nonstick skillet over medium-high heat until shimmering. Add the fish skin-side down and immediately press with a spatula to prevent it from curling. Cook, rotating the skillet occasionally so the fish cooks evenly, until the skin is browned and crisp and the flesh is cooked about two-thirds of the way up the sides, 3 to 4 minutes. Flip and continue cooking until just cooked through, about 1 more minute. Immediately transfer to a paper towel\u2013lined plate. Add the parsley and celery leaves to the potato salad and toss; season with salt and pepper. Divide the fish and potato salad among plates; serve with lemon wedges. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 35939,"Raspberry Peach Aqua Fresca 1 pint fresh raspberries, picked over and rinsed 2 tablespoons agave nectar, or more depending on sweetness of fruit 6 large overly ripe peaches, halved and pitted Juice of 1 lime 1/2 teaspoon vanilla extract Instructions: Combine the raspberries and agave in a bowl. Macerate at room temperature for 30 minutes.
Put the macerated raspberries, peaches, 4 cups cold water, lime juice and vanilla in a blender. Blend until smooth. Strain the mixture into a pitcher and add more agave if needed. Cover the pitcher and let chill for at least 1 hour before serving. ","[Sauvignon Blanc, Moscato, Vinho Verde]" 35940,"Pate a Choux: a Classic Pastry Goes Mexican 1 cup water or milk 1/2 cup butter (4 tablespoons) 1/2 teaspoon salt 1 tablespoon sugar if making a sweet pastry 1 cup flour 4 eggs (1 cup) Instructions: Place liquid, butter, salt and sugar, if using, in a medium saucepan and bring slowly to a simmer. Turn off heat and add the flour all at once. Stir vigorously with a wooden spoon until it forms a ball. Return to medium heat to dry the paste so it will have the maximum puffing ability: turn the ball around in the pan, pressing it against the sides and flipping it over, until butter starts oozing out and the paste no longer sticks to your fingers. Remove from heat and let cool a bit. Turn the paste into a medium bowl or the bowl of an electric mixer fitted with a paddle and beat in the eggs, one at a time, with a wooden spoon or the paddle. Each time you add an egg, the mixture will become slippery and messy but will then come together, at which point you can add the next egg. Load mixture into pastry bag with a round tip (1/2 or 1-inch depending on size puff desired) and pipe out as required. It will give the fullest puff if used right away but can be held for several hours. Basic proportions for Pate a Choux are 1:1:1:1/2, or 1 cup liquid, 1 cup flour:1 cup egg:1/2 cup butter. Water makes choux more crisp, milk makes them more tender, Puffs expand when cooked as water in batter turns to steam and explodes the dough. Pate a choux is an extremely versatile pastry that can be the base of many sweet and savory dishes. It can take many forms: be poached as gnocchi, baked to form hollow puffy balls that can be filled with various things, or fried as fritters and sprinkled with sugar. It is neutral in flavor so is adaptable to any cuisine. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 35941,"Japanese Eggplants with Sriracha Shrimp 4 small Japanese eggplants (about 6 inches) 1 teaspoon olive oil 1/2 teaspoon kosher salt Freshly ground black pepper 1 pound shrimp (21 to 25 count) cleaned, deveined and diced 1/3 cup rice vinegar 1 tablespoon agave syrup 1/2 cup seeded and 1/4-inch diced red bell pepper 1/4 cup diced snow peas 3/4 cup mayonnaise 2 teaspoons Sriracha hot chili sauce 1 teaspoon sweet chili sauce 1 lime, zested and juiced Instructions: Preheat the oven to 325 degrees F. Wash and dry the eggplant, then cut lengthwise in half. With a paring knife, slightly core out some of the seeded area. Drizzle with olive oil. Season with salt and pepper and put on a baking sheet. Bake for 15 minutes. While the eggplants are baking, combine the shrimp with the rice vinegar, agave, red bell peppers and snow peas in a large bowl. Set aside. In a small bowl, combine the mayonnaise, Sriracha, sweet chili sauce, lime zest and lime juice. Set aside. After the eggplants have roasted, carefully fill them with the shrimp mixture. Put them back in the oven until the shrimp are opaque and cooked through, about 15 to 20 minutes. Remove the eggplant from the oven to a serving platter. Drizzle with the Sriracha mayonnaise and serve immediately. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 35942,"Lemongrass-Lychee Champagne Cocktail One 20-ounce can whole lychees in syrup 3 stalks lemongrass, tender white parts only One 750-milliliter bottle Champagne (or sparkling wine), chilled Fresh small strawberries, for garnish Instructions: Drain the lychee syrup into a small pan. Cut the lemongrass into thirds and bruise with the back of a chef's knife. Add the lemongrass to the lychee syrup and bring to a boil over medium-high heat. Reduce the heat and simmer for 2 minutes. Remove from the heat and cool to room temperature. Strain and store in the refrigerator until ready to use. Puree the lychees in a blender or food processor. Add the strained lemongrass-lychee syrup and blend a few seconds more. Fill one-third of a Champagne flute with the puree mixture and top off with Champagne. Garnish with a small strawberry. ","[Champagne, Prosecco, Sparkling Shiraz, Sparkling Pinot Grigio]" 35943,"Bub and Pop's French Onion Dip 1 tablespoon grapeseed oil 1 red onion, finely diced 1 yellow onion, finely diced 1/2 cup dry sherry
1/2 cup dry white wine
4 cups sour cream
3 tablespoons salt
1 teaspoon ground black pepper
1 bunch scallions, sliced into 1/4-inch-thick rounds Kettle chips, for serving Instructions: Heat the oil in a medium pan set over medium heat. Add half of the red onions and the yellow onions, and saute, stirring, until caramelized, 20 minutes. Add the sherry and wine, and cook, stirring continually, until the liquid reduces completely. Refrigerate until completely cool, 15 to 30 minutes. In a large bowl, add the chilled onions, reserved red onions, sour cream, salt, pepper and scallions. Serve at room temperature with kettle chips. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 35944,"Extra-Spicy Gingersnaps 2 1/2 cups all-purpose flour 1 1/2 teaspoons baking soda 3/4 teaspoon cinnamon 1 teaspoon ground ginger, or more to taste 1/2 teaspoon ground cloves 1/2 teaspoon salt 1/2 teaspoon cayenne pepper 8 tablespoons (1 stick) cool unsalted butter, cut into pieces 1/2 cup granulated sugar, plus extra for rolling 1 cup light brown sugar, packed 1/3 cup molasses (not blackstrap) 1/4 cup egg whites (from about 2 eggs) Instructions: Combine the flour, baking soda, and spices in a mixing bowl and set aside. Cream the butter until smooth and fluffy in a mixer fitted with a paddle attachment (or using a hand mixer). Add the sugars and mix. Add the molasses and mix. Add the egg whites in 2 batches, mixing to combine after each addition. Add the dry ingredients in three batches, mixing to combine after each addition. Heat the oven to 350 degrees F. Spread a few tablespoons of granulated sugar on a small plate. Roll the dough into 3/4-inch balls, then roll each ball in the sugar until lightly coated. Transfer to parchment lined cookie sheets, leaving 1-inch of space between the cookies. Bake until browned, 8 to 10 minutes. Let cool on wire racks and store in an airtight container. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 35945,"Whole Wheat Garlic Flatbread 1 1/2 cups plain Greek yogurt 1 cup whole-wheat flour
1 cup all-purpose flour, plus more for the work surface 2 teaspoons baking powder
2 tablespoons chopped fresh parsley, plus 1 tablespoon finely minced 1/2 teaspoon plus 1 teaspoon kosher salt
Oil, for the grill 1/2 cup (1 stick) unsalted butter, melted 2 tablespoons minced fresh garlic
Instructions: Combine the yogurt, whole wheat flour, all-purpose flour, baking powder, 2 tablespoons chopped parsley and 1/2 teaspoon salt in a food processor and process until the dough is smooth. Wrap the dough in plastic and refrigerate for 30 minutes. Preheat the grill to medium-high heat. Divide the dough into 6 equal portions. On a floured surface, using your hands or a rolling pin, flatten each piece of dough into a large oval, about 6-inches in length. Oil the grill grate. In batches, grill the flatbreads until puffy and charred around the edges, 2 to 3 minutes per side. (Alternatively cook in a pizza oven or on a pizza stone for 4 to 5 minutes.) Hold the flatbreads on a plate under a warm towel as you cook the rest. Combine the butter with the garlic and remaining 1 tablespoon minced parsley and 1 teaspoon salt. Brush the hot flatbreads with the butter mixture.
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 35946,"Smoky Pork Burgers with Apple and Onion Chutney 2 Granny Smith apples, peeled, cored and diced into 1/4-to-1/2-inch pieces 1 medium onion, finely chopped 1 cup apple juice 1/4 cup apple cider vinegar 3 tablespoons maple syrup 1 tablespoon chopped fresh thyme Kosher salt and freshly ground black pepper 2 cups shredded smoked mozzarella (8 ounces) 6 ounces thinly sliced pancetta, finely diced 1 Granny Smith apple, peeled, cored and shredded 3 cloves garlic, minced 2 tablespoons chopped fresh flat-leaf parsley 1 1/2 tablespoons chopped fresh thyme 1 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 1 1/2 pounds ground pork Vegetable oil cooking spray Olive oil, for drizzling 6 soft burger buns, halved Serving suggestion: Lettuce leaves and sliced tomatoes Instructions: For the chutney: Bring the apples, onion, apple juice, vinegar, maple syrup and thyme to a boil over medium-high heat in a medium saucepan. Reduce the heat and simmer until the liquid has almost evaporated and the apples are soft, about 45 minutes. Cool and season with salt and pepper. The chutney can be made 1 day in advance. For the burgers: In a large bowl, combine the cheese, pancetta, apple, garlic, parsley, thyme, salt and pepper. Add the pork and mix well. Form the mixture into 6 burgers, each 4 1/2-inch in diameter and 3/4-inch thick. Place a grill pan over medium heat or preheat a gas or charcoal grill. Oil the grill with vegetable oil cooking spray. Drizzle the burgers with oil. Cook on low heat until cooked through, for 10 minutes on each side. The burgers are also ready when a meat thermometer registers 160 degrees F when inserted into the side of the burgers. Allow the burgers to rest for 10 minutes. Place the burgers on buns and top with chutney. Serve with lettuce leaves and sliced tomatoes if desired. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Garnacha]

" 35947,"Blueberry-Lemon Whoopie Pies 1 1/2 cups all-purpose flour 1/2 teaspoon baking powder 1/2 teaspoon fine salt 1/4 teaspoon baking soda 5 tablespoons unsalted butter, softened 2/3 cup granulated sugar 1 teaspoon vanilla extract 1 large egg 1/3 cup milk 3/4 cup blueberries Cooking spray 4 ounces cream cheese, at room temperature 3 tablespoons unsalted butter, softened 1 teaspoon finely grated lemon zest 1 tablespoon fresh lemon juice 1/2 teaspoon vanilla extract Pinch of salt 1 1/2 cups confectioners' sugar Instructions: Position racks in the center and lower third of the oven and preheat to 375 degrees F. Make the cookies: Whisk the flour, baking powder, salt and baking soda in a medium bowl. Beat the butter, sugar and vanilla on medium-high speed in a stand mixer fitted with the paddle attachment until light and fluffy, about 5 minutes. Beat in the egg until combined, scraping down the bowl. Reduce the mixer speed to low and beat in the flour mixture and milk in 3 alternating batches. Fold in the blueberries with a rubber spatula. Line 2 baking sheets with parchment paper; coat with cooking spray. Arrange mounds of batter, about 2 tablespoons each, 2 inches apart; smooth the tops with a damp finger. Chill until firm, 30 minutes. Bake the cookies until lightly golden, rotating the pans halfway through, 10 to 12 minutes. Let cool on the pans for 5 minutes, then transfer to a rack to cool completely. Make the filling: Beat the cream cheese, butter, lemon zest and juice, vanilla and salt with a mixer on medium speed until smooth. Beat in the confectioners' sugar on low speed until combined. Assemble the whoopie pies: Spread 2 tablespoons of filling on the flat side of 6 cookies and sandwich with the remaining cookies. Serve immediately or refrigerate, covered, overnight. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 35948,"Grilled Summer Squash Salad with Arugula, Ranch Tomatoes and Tarragon Vinaigrette 1 cup olive oil 1/2 cup sherry vinegar 1/4 cup chopped fresh tarragon leaves Kosher salt Cracked black pepper 2 zucchini, sliced lengthwise, 1/4-inch thick 2 yellow squash, sliced lengthwise, 1/4-inch thick 1 pound arugula 1 pint tear-drop tomatoes, cut in 1/2 Instructions: Tarragon Vinaigrette: In a small bowl add olive oil, sherry vinegar, chopped tarragon, salt and cracked pepper and whisk. Reserve for salad. Brush zucchini and squash with tarragon vinaigrette and grill lightly on both sides. Reserve for salad. In a large bowl, combine the arugula, tomatoes, and tarragon vinaigrette; add a little at a time. Do not overdress salad; greens should be lightly coated. Lay out 8 plates, arrange 1 zucchini slice and 1 yellow squash slice on each plate, add a handful of arugula tomato salad and season with salt and cracked pepper. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]

Given the following recipe, provide the wine types that would pair well with the recipe. Return a list of the wine types only. recipe: Baked Cod with Lemon and Herbs 1 1/2 pounds cod fillet 2 lemons, juiced 2 tbsp olive oil 2 tbsp" 35949,"Coffee Angel Food Cake 1 1/2 cups egg whites (from about 1 dozen eggs), at room temperature 1 1/4 teaspoons cream of tartar 1/2 teaspoon salt 1 1/2 cups sugar 2 to 3 teaspoons hot water 1 tablespoon instant coffee or espresso 1 1/8 cup sifted cake flour 1 teaspoon pure vanilla extract 1/4 cup espresso 8 ounces confectioners' sugar, sifted Serving Suggestion: Vanilla frozen yogurt Instructions: Make the Cake: Preheat the oven to 375 degrees F. In a mixer fitted with a whisk attachment (or using a hand mixer), whip the egg whites until foamy. Add the cream of tartar and salt and continue whipping until soft peaks form. With the mixer running, gradually add 1 cup of the sugar and continue whipping until stiff and the sugar has dissolved, about 30 seconds. In a small bowl, stir together the hot water and instant coffee to make coffee extract. Using a sieve over a large bowl, sift the remaining 1/2 cup sugar with the pre-sifted cake flour 3 times, to aerate the mixture. Fold the flour mixture into the egg whites in batches; then fold in the vanilla and dissolved coffee. Spoon the batter into an ungreased 9 or 10-inch tube pan and smooth the top with a rubber spatula. Bake until light golden brown, about 30 to 35 minutes. Cool by turning the cake (in the pan) upside down, propped on top of a bottle until it cools to room temperature. Run a long, sharp knife blade, or a butter knife, around the cake to loosen, then knock the cake out onto a plate or work it out with your fingers. The outside crumb of the cake will remain in the pan; exposing the white cake underneath. Make the Glaze: Stir the ingredients together until smooth. Add more liquid if too thick or more sugar if too thin. Pour glaze over the top of the cake, letting it drip down naturally. Let glaze set until hard, at least 30 minutes before serving. Serve with vanilla frozen yogurt, so you have a cappuccino in your mouth. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 35950,"Quesabirrias 3 corn tortillas 1 ounce oil 8 ounces Chihuahua cheese 6 ounces Birria meat plus 8 ounces Birria broth, recipe follows 1 ounce diced onion Pinch chopped fresh cilantro 1 grilled Mexican green onion 1 grilled serrano pepper 1 lime wedge 2 ounces Salsa Birriera, recipe follows 5 pounds beef shoulder clod 5 guajillo peppers, deveined 1 pasilla pepper, deveined 4 cloves garlic 4 tomatillos 3 tomatoes 4 ounces white vinegar 1 tablespoon oregano 2 teaspoons salt 1 teaspoon ground cumin 1 teaspoon ground black pepper 2 bay leaves 10 arbol cl pods 8 tomatillos 6 tomatoes 4 cloves garlic 1 tablespoon salt 1 ounce lard Instructions: On a large skillet or comal, heat up the tortillas with the oil to make them crispy. Add the Chihuahua cheese and Birria meat, then let the cheese melt for 1 minute. Drop 2 ounces of the Birria broth on top of the quesabirrias, then fold and let them get crispy on one side, about 2 minutes. Flip and let them get crispy on the other side, another 2 minutes, then remove to a plate. Put the onion and cilantro in a 6-ounce soup cup and fill with the remaining 6 ounces Birria broth. Serve on the plate with the quesabirrias, then add the Mexican grilled onion, grilled serrano pepper, the lime wedge and the Salsa Birriera to complete the dish. The best way to eat them is by putting some salsa inside the quesabirria, and some in the broth. Squeeze the lime in the broth as well, then roll your quesabirria, dip it in and enjoy. Cut the meat into big chunks, then put them in a pot with 1 gallon of water and put it on the heat. In a small pot, make an adobo, using the peppers, garlic, tomatillos, tomatoes and 1/2 gallon water. Boil for 10 minutes, then blend and add to the pot with the meat. Add the vinegar, oregano, salt, cumin, pepper and bay leaves. Bring to a boil, then lower the heat, cover the pot and let simmer until the meat is tender, 1 hour 30 minutes. Separate the meat and the broth for easier handling. Roast the arbol chiles, tomatillos, tomatoes and garlic on a comal or skillet, turning occasionally, until they look almost burnt; the peppers and garlic take about 5 minutes, and the tomatillos and tomatoes take 10 minutes. Transfer to a blender, then add the salt and blend them together. In a pot, heat up the lard for 2 minutes, then add the salsa. Bring it to boil for 3 minutes, then stir and check the seasoning. Remove from the heat and let it cool down to enjoy with your favorite birria preparation. ","[Rioja, Tempranillo, Garnacha, Barbera]" 35951,"Chicken-and-Mushroom Rolls 4 dried Chinese black mushrooms 1 skinless, boneless chicken breast, diced 2 ounces boiled ham, finely diced 1 teaspoon minced peeled ginger Kosher salt 2 teaspoons Chinese rice wine or dry sherry 1 tablespoon toasted sesame oil 1 teaspoon soy sauce, plus more for dipping 1 tablespoon cornstarch 1 large egg white
4 scallions, halved lengthwise and thinly sliced 1/4 cup finely diced jicama 1 large head napa cabbage Vegetable oil, for frying Instructions: Soak the mushrooms in hot water for 30 minutes; drain. Remove the stems, then dice the caps and place in a food processor. Add the chicken, ham, ginger, 2 teaspoons salt, rice wine, sesame oil, soy sauce, cornstarch and egg white; pulse 3 or 4 times to form a coarse paste. Stir in the scallions and jicama. Cover and chill for 30 minutes.
Cut the top 3 or 4 inches off the cabbage and separate the leaves (reserve the bottom for another use). Place a heaping tablespoon of filling in the center of each leaf and roll up to enclose the filling. Place seam-side down on a plate.
Heat 1/4 inch of oil in a large skillet over medium heat. Add the rolls and fry until the chicken is cooked through and the cabbage is golden, about 2 minutes per side. Drain on paper towels, then serve with soy sauce.
","[Pinot Grigio, Sauvignon Blanc, Riesling, Sparkling Shiraz]" 35952,"Antipasto Platter With Grilled Vegetables 1 lemon, halved Kosher salt 1 pound baby artichokes 1/2 cup extra-virgin olive oil 2 tablespoons balsamic vinegar 1 tablespoon white balsamic vinegar 1 teaspoon sugar 2 tablespoons minced fresh herbs (oregano, parsley, basil and thyme) 1 clove garlic, minced 1 tablespoon tomato juice 2 red bell peppers, quartered 1/4 pound parmigiano- reggiano cheese, crumbled 1/2 pound taleggio cheese and/or fresh goat cheese 3/4 pound thinly sliced cured meats (prosciutto, mortadella and/or salami) 1/4 cup olive tapenade 1 loaf artisanal bread, sliced Instructions: Prepare the artichokes: Fill a saucepan with water; squeeze in the lemon juice. Add the squeezed lemon halves to the water and season with salt. Cut off and discard the top one-quarter of each artichoke with a serrated knife. Snap off the tough outer leaves. Peel the stem and base with a paring knife. Halve the artichokes lengthwise and drop into the saucepan. Cover and bring to a boil, then uncover, reduce the heat and simmer 5 minutes. Remove from the heat and let the artichokes sit in the hot liquid until just tender, 5 to 10 minutes; drain. Whisk the olive oil, both vinegars, the sugar, herbs, garlic and tomato juice in a bowl. Put the artichokes and bell peppers in another bowl; drizzle with the vinegar mixture and let marinate 10 to 20 minutes. Preheat a grill or grill pan to medium high. Grill the artichokes and peppers, turning, until browned, about 8 minutes. (Or, roast on a rimmed baking sheet in a 400 degrees F oven, 10 to 15 minutes.) Assemble the platter: Arrange the cheeses, cured meats, tapenade, artichokes and bell peppers on a board or platter. Serve with the bread. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 35953,"Filet Mignon Roast with Roasted Winter Vegetables 2 cups crimini mushroom, cleaned and stemmed 1 1/2 pounds fingerling potatoes, halved 2 large parsnips, peeled and chopped 1 butternut squash, peeled and chopped 2 yams, peeled and chopped 1 pound mini carrots, well cleaned 2 bunches mini beets, scrubbed, tops trimmed and halved 2 red onions, quartered 1 head of garlic, cloves separated and peeled 3 tablespoons olive oil 2 tablespoons minced fresh rosemary Kosher salt and freshly ground black pepper, to taste 2 tablespoons olive oil 4 tablespoons stone-ground mustard 6 cloves garlic, minced 3 tablespoons minced rosemary leaves 2 tablespoons freshly ground black pepper 1 (6-pound) whole beef tenderloin (filet mignon) Kosher salt Instructions: Preheat the oven to 425 degrees F. Vegetables: Add all the vegetables, the garlic, olive oil, rosemary salt and pepper, to taste, in single layers on 2 baking sheets. Toss until well coated. Roast until all the vegetables are golden brown and tender, about 45 minutes to 1 hour. Keep warm until serving. Preheat the oven to 500 degrees F. Roast: Combine the oil, mustard, garlic, rosemary and pepper in a small bowl. Coat the tenderloin with the mustard mixture. This can be done the day before and left in the refrigerator overnight. Just before roasting, season generously with salt, to taste. Set the tenderloin in a large roasting pan and put it in the center of the oven on the middle rack. Roast until an instant-read meat-thermometer registers 135 degrees F, about 20 minutes. Remove the roast from the oven to a cutting board. Allow it to rest for 10 minutes, tented with aluminum foil. Slice the meat and arrange on a serving platter. Serve alongside the warm roasted vegetables. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Syrah]" 35954,"Pumpkin Scones 1/2 cup canned pumpkin puree 1/4 cup heavy cream, plus more for brushing the tops 1 teaspoon pure vanilla extract 1 large egg 2 cups all-purpose flour 1/2 cup granulated sugar 2 1/2 teaspoons baking powder 1 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/2 teaspoon freshly grated nutmeg 1/2 teaspoon kosher salt 8 tablespoons (1 stick) cold unsalted butter, cut into pieces 3 ounces chopped pecans (3/4 cup) 8 ounces cream cheese, at room temperature 1/2 cup confectioners' sugar 1 tablespoon whole milk Instructions: Preheat the oven to 400 degrees F. Line a rimmed baking sheet with parchment paper.
In a small bowl, whisk together the pumpkin puree, heavy cream, vanilla and egg. In a large bowl, whisk together the flour, granulated sugar, baking powder, cinnamon, ginger, nutmeg and salt. Using a pastry blender, cut the butter into the flour mixture. Add the pecans and toss to combine. Use a fork to stir in the pumpkin mixture just until you have craggy dough. Do not overmix.
Tip the dough out onto the prepared baking sheet and pat it into a 6-inch circle. Cut the dough into 8 equal triangles and freeze them for at least 15 minutes. (Once they're frozen, you could transfer them to an airtight container and keep them frozen for up to a month.)
Spread the scones out on the baking sheet and brush with a bit of cream. Bake until a toothpick inserted into the centers comes out clean, 20 to 25 minutes. Transfer to a rack to cool completely, about 1 hour.
Mix together the cream cheese, confectioners' sugar and milk with an electric mixer in a large bowl until smooth. Spread some of the cream cheese mixture on top of each scone and serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 35955,"Grilled Skirt Steak with Cactus Relish Juice of 6 limes 3 jalapeno chiles, seeded and minced 6 garlic cloves, minced 1/4 cup olive oil 3 pounds skirt steak, trimmed of excess fat and cut into 6 serving pieces 2 teaspoons coarse salt 1/4 cup olive oil 1 cup fresh corn kernels (about 2 ears, or high quality canned or frozen) 1 teaspoon coarse salt 1/2 teaspoon freshly ground black pepper 1 cup prepared cactus paddles or nopales, prickly pear cactus, rinsed and diced fine 6 tomatillos, husked, washed and finely diced 1 to Serrano chiles, stemmed, seeded and sliced 1 bunch cilantro, leaves only, roughly chopped 2 tablespoons red wine vinegar 4 scallions, thinly sliced Instructions: Whisk together the lime juice, chiles, garlic and olive oil in a small bowl. Generously brush each piece of meat all over with the marinade and roll each piece up into a cylinder. Arrange the rolled steaks in a shallow nonreactive dish and pour on remaining marinade. Cover and marinate in the refrigerator 24 to 48 hours. About 30 minutes before cooking, remove the meat from the refrigerator. Unroll the steaks and sprinkle with salt. Heat the grill to very hot. Cook the steaks just until seared on both sides, 3 to 4 minutes per side for medium rare. Transfer to a cutting board and slice across the grain into diagonal strips. Serve hot with Cactus Relish and warm flour tortillas. Heat olive oil in a medium skillet over medium high heat. Saute the corn with the salt and pepper, about 5 minutes. Add nopales, tomatillos, and peppers and saute briefly to combine and warm slightly. Transfer to a large mixing bowl and set aside to cool. Add cilantro, vinegar and scallions and stir well to combine. Let sit 20 to 30 minutes to blend the flavors. Serve at room temperature. Relish can be stored, tightly covered, in the refrigerator up to 2 days. Yield: about 3 cups ","[Malbec, Tempranillo, Garnacha, Zinfandel]" 35956,"Ol' Fuskie Fried Crab Rice 1 1/2 cups uncooked rice 2 1/4 cups warm water Pinch salt 2 strips bacon 1/4 cup vegetable oil 1 stalk celery, chopped 1 medium green bell pepper, chopped 1 medium onion, chopped 1 1/2 to 2 pounds crabmeat (lump or claw) 1 tablespoon garlic powder Salt and black pepper Instructions: Measure the dry rice; then rinse and drain it several times. Put it the rice, water, and salt in a medium pot. Cover, bring to a boil, and simmer until the rice is done and the water is absorbed, about 20 minutes or more. Fry the bacon until crispy in a 12-inch skillet; when the bacon is done, remove it from the pan, set aside, and crumble when cool. Add the oil to the bacon fat in the skillet and heat. Add the celery, bell pepper, and onion. Stir-fry until the onions are clear; then add the crab and cook until the crab begins to brown, another 5 to 10 minutes. Add the crumbled bacon, cooked rice, and garlic powder, along with salt and pepper to taste, and stir constantly until evenly combined. Cover the mixture and simmer for at least 10 minutes. (If you'd like a meatier mixture, just use more crab and less rice.) ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 35957,"Mushroom Calamari 2 cups aquafaba (chickpea water, from a 20-ounce can of chickpeas) 2 tablespoons Aleppo pepper
1 tablespoon ground kombu
1 tablespoon Urfa biber
1 tablespoon salt
4 quarts trumpet, oyster and portobello mushrooms 1 cup cornmeal
1/2 cup rice flour
Vegetable oil, for frying Instructions: Mix aquafaba, Aleppo pepper, kombu, Urfa biber and salt together in a large bowl, then add mushrooms and mix thoroughly. Mix cornmeal and rice flour in a separate container. Remove mushrooms a small handful at a time and sift the flour/cornmeal mixture over them through a colander in a mixing bowl. Heat the oil in a deep-fryer or Dutch oven to 350 degrees F. Fry mushrooms in batches for 2 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 35958,"Chicken Alfredo Stuffed Shells Kosher salt and freshly ground black pepper 30 jumbo pasta shells
3 cups (24 ounces) whole-milk ricotta
2 cups (8 ounces) Italian blend shredded cheese
1/4 teaspoon crushed red pepper flakes, plus more for serving
1/4 teaspoon finely grated lemon zest
2 pinches ground nutmeg
3 tablespoons olive oil
2 boneless, skinless chicken thighs (about 1 pound), cut into 1/2-inch pieces
1 large leek, white and light-green parts only, thinly sliced into half-moons
1/2 cup dry white wine
2 1/2 cups heavy cream
3/4 cups freshly grated Parmesan
Chopped fresh chives, for serving
Instructions: Preheat the oven to 425 degrees F. Bring a large pot of salted water to a boil and cook the pasta shells according to package directions for al dente. Drain and run under cold water until cool enough to touch.
Mix the ricotta, 1 cup of the Italian blend cheese, the red pepper flakes, lemon zest, 1 pinch of the nutmeg, 1/2 teaspoon salt and a few grinds black pepper together in a medium bowl. Set aside.
Heat the olive oil in a large heavy-bottom pot over medium-high heat. Add the chicken, 1/2 teaspoon salt and a few grinds black pepper and cook, stirring occasionally, until the chicken is just cooked through, 5 to 6 minutes. Transfer to a plate and add the leek to the pot. Cook, stirring occasionally, until softened, 3 to 4 minutes.
Pour the wine into the pot and stir to scrape up any browned bits with a wooden spoon. Bring to a boil and reduce until completely evaporated, stirring. Lower the heat to medium, pour in the cream and bring to a simmer. Stir in the Parmesan, the remaining pinch nutmeg, 1 teaspoon salt and a few grinds black pepper. Remove from the heat.
Fold the chicken and its juices from the plate into the ricotta mixture. Spread 1 cup of the cream sauce onto the bottom of a 9-by-13-inch casserole dish. Fill each pasta shell with a spoonful of ricotta mixture. Arrange the stuffed shells, seam-side up, shingling them so they all fit (you should have 5 shells along the short side and 6 shells along the long side). Ladle the remaining sauce over the top, then sprinkle with the remaining 1 cup Italian cheese blend and cover with aluminum foil.
Bake until the cheese is melted and the sauce is bubbling, about 20 minutes. Remove the foil and continue to bake until the cheese and tops of noodles start to turn golden brown, 15 to 20 minutes. Let cool for 10 minutes before sprinkling with some chives and more red pepper flakes. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 35959,"Rosemary Roasted Turkey with Gravy One 10- to 12-pound turkey Kosher salt and freshly ground black pepper 1? sticks (12 tablespoons) unsalted butter, at room temperature 1 tablespoon finely chopped fresh rosemary leaves plus 2 rosemary sprigs 2 lemons, quartered Gravy: 1 medium carrot, chopped 1 stalk celery, chopped 1 medium onion, chopped 1 tablespoon finely chopped fresh sage 2 teaspoons finely chopped fresh rosemary ? cup marsala wine or dry sherry wine ? cup plus 2 tablespoons all-purpose flour 4 cups low-sodium chicken broth 2 tablespoons unsalted butter, at room temperature Juice of ? lemon Instructions:

1. For the turkey: Let the turkey sit out for about 1 hour to come to room temperature. Preheat the oven to 400F. Remove the packet of neck and giblets and set aside. Cut away any fatty pieces near the cavity or neck of the bird and discard. Pat the turkey dry inside and out with paper towels and sprinkle liberally with salt and pepper inside and out. Combine the butter and chopped rosemary. Loosen the skin over the breast of the turkey and push half of the butter mixture under the skin and over the breast meat. Rub the skin of the turkey with the rest of the butter mixture. Stuff the cavity of the turkey with the lemons and rosemary sprigs. Tie the legs together with twine. Tuck the wings under the body of the turkey and place it, breast side up, on a rack in a roasting pan.
2. Roast the turkey until it begins to turn golden, about 25 minutes. Loosely tent the breast with foil, then reduce the oven temperature to 325F. Continue cooking, basting the turkey with pan drippings every 30 minutes, until the internal temperature near the thigh joint reaches about 155F. Remove the foil and continue roasting until it reaches 165F., about 30 minutes longer. Transfer the turkey and rack to a cutting board and let rest about 30 minutes while you make the gravy.
3. For the gravy: Using a fat separator or spoon, remove all but 2 tablespoons of the fat from the drippings in the roasting pan. Transfer the drippings and any brown bits from the bottom of the pan to a large straight-sided skillet. Set over medium-high heat. Add the giblets and neck and cook until nicely browned, about 5 minutes. Add the carrot, celery, onion, sage and rosemary. Lower the heat to medium-low and continue cooking until the vegetables are softened and lightly browned, about 10 minutes. Stir in the marsala, scraping up any browned bits from the bottom of the skillet. Simmer until the marsala is reduced by half. Slowly sprinkle in ? cup of the flour, stirring constantly to avoid lumps. Cook, stirring, 4 minutes. Pour in the chicken broth and simmer, whisking occasionally, until the gravy is thickened, about 15 minutes. Taste the gravy and add salt, pepper and lemon juice to taste. Strain the mixture through a fine-mesh sieve into a medium saucepan; discard the solids. Bring the gravy to a boil over medium heat. Mix the remaining 2 tablespoons of flour with the butter in a small bowl until it forms a paste. Drop pea-size pieces of the mixture into the gravy, whisking vigorously to incorporate between additions, until all the butter mixture is incorporated. Continue cooking until the gravy thickens enough to coat the back of a wooden spoon, about 5 minutes more.
4. To serve: Present the turkey whole on a platter garnished with the lemons from inside the cavity. To carve, first remove the wishbone, then legs, thighs and wings, and thinly slice the breast meat on an angle. Serve with the gravy on the side. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 35960,"Arugula Salad with Shallot Vinaigrette and Crostini 2/3 cup (4 glugs) extra-virgin olive oil 1 small shallot, minced 3 tablespoons (3 splashes) red wine vinegar 1 pound arugula greens, 2 bunches, washed and trimmed of stems Coarse salt and black pepper 12 slices baguette, 1/2-inch thick, day old bread works too 1/3 cup shallot oil 2 tablespoons fresh herbs such as thyme, rosemary, parsley (dry herbs work too), chopped Freshly ground black pepper 1/2 cup grated Parmigiano-Reggiano Instructions: For the vinaigrette: Pour olive oil into a microwave safe dish. Add shallots to oil and place oil in microwave. Heat oil and shallots for 30 seconds on high. Remove from microwave and let stand 5 minutes. (Oil and shallots may be heated over low heat on the stovetop in a small pan for 2 to 3 minutes. Remove from heat and let stand until cool.) Reserve 1/3 of a cup of the shallot oil for the crostini. Pour oil and shallots in a bowl and whisk in 3 tablespoons red wine vinegar. For crostini: Cut day old or frozen bread into rounds 1/4-inch thick. Char grill or broil toasts on each side. Dot toasts with your infused shallot oil. Top toasts with chopped herbs, black pepper and grated cheese. Broil toasts until cheese is golden brown, 45 seconds to 1 minute. Assembly: Drizzle vinaigrette over salad and toss to coat. Season with salt and pepper, to your taste. Serve with crostini. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]

" 35961,"Purple Potato Salad 2 pounds purple-skinned fingerling potatoes, quartered lengthwise 1 head garlic, halved crosswise Pinch of red pepper flakes 5 tablespoons apple cider vinegar Kosher salt 1 red onion, halved and thinly sliced 1 teaspoon sugar 1/2 cup mayonnaise 4 tablespoons sour cream 1/3 cup horseradish, drained 2 stalks celery, thinly sliced 4 half-sour dill or sweet pickles, diced 3 tablespoons chopped fresh dill 2 tablespoons chopped fresh parsley Freshly ground pepper Instructions: Combine the potatoes, garlic, red pepper flakes, 1 tablespoon vinegar and 1 tablespoon salt in a medium saucepan and cover with water. Bring to a boil over medium-high heat, then simmer, uncovered, until the potatoes are tender but not mushy, 7 to 10 minutes. Add the onion and cook until almost tender, about 1 more minute. Drain, discarding the garlic. Let the potatoes cool. Whisk the remaining 4 tablespoons vinegar, the sugar and 1 teaspoon salt in a large bowl. Mix in the mayonnaise, sour cream and horseradish. Add the celery and pickles, then gently fold in the potatoes and chopped herbs. Season with salt and pepper. Cover and refrigerate until serving. ","[Chardonnay, Sauvignon Blanc, Riesling, Gavi]" 35962,"Fried Green Tomato and Crab Salad with Sumac Vinaigrette Canola, vegetable or peanut oil 2 to 3 large green tomatoes, sliced 1/4 to 3/8-inch thick 1 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 1/2 cup plain white cornmeal 1/2 cup all-purpose flour 2 teaspoons Creole seasoning (recommended: Konriko) Baby arugula Jumbo lump crabmeat 4 tablespoons champagne vinegar 2 teaspoons ground sumac, plus more for serving 1/8 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 6 tablespoons extra-virgin olive oil Instructions: Preheat approximately 2-inches oil in large, heavy skillet to 325 degrees F. An electric- fryer can be used. Sprinkle both sides of tomatoes with salt and pepper. Combine the cornmeal, flour and Creole seasoning in a shallow dish. Dredge the tomatoes in the cornmeal mixture and fry until golden brown. Remove from the oil and drain on paper towels. For the vinaigrette: Add the vinegar, sumac, and salt and pepper to a small bowl. Slowly whisk in the olive oil until combined. Remove and reserve 4 tablespoons. In a large bowl, add enough arugula for 4 servings. Pour the vinaigrette over the arugula and toss. Divide the arugula on serving plates, arrange 2 to 3 fried green tomatoes on the arugula and top with equal amounts of crabmeat. Drizzle reserved vinaigrette over the crabmeat and sprinkle with ground sumac. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]

" 35963,"Meatballs a la Pizzaiola 8 ounces smoked mozzarella cheese 2 large shallots, chopped 1/4 cup (5 to 6) sun-dried tomatoes in oil, drained 1/3 cup packed fresh basil leaves 1/3 cup shredded mozzarella cheese 1/4 cup grated parmesan cheese 1 tablespoon tomato paste 3/4 teaspoon red pepper flakes Kosher salt and freshly ground pepper
1 1/2 pounds ground beef chuck (80% lean) 1 pound ground pork Olive oil, for frying Vegetable oil, for frying Marinara sauce, warmed, for serving (optional) Instructions: Preheat the oven to 350 degrees F. Dice the smoked mozzarella into 1/2-inch cubes. Set aside. In a food processor, pulse the shallots, sun-dried tomatoes, basil, shredded mozzarella, parmesan, tomato paste, red pepper flakes, 1 1/2 teaspoons salt and 1/2 teaspoon pepper until blended. Transfer the mixture to a large bowl. Add the beef and pork and, using a wooden spoon or clean hands, stir until combined. Form into 1 1/4-to-1 1/2-inch meatballs. Insert 1 cube smoked mozzarella into the center of each meatball and form the meat around it, enclosing the cheese. In a large heavy-bottomed saucepan, pour equal parts olive oil and vegetable oil to fill the pan halfway. Heat over medium-high heat until a deep-fry thermometer reaches 350 degrees F. In batches, fry the meatballs until dark brown, 1 to 2 minutes. Remove and drain on a paper towel-lined plate. Place the fried meatballs on a foil-lined baking sheet. Put in the oven and bake until cooked through, 10 to 12 minutes. Cool slightly, then serve immediately with marinara sauce, if desired. Photograph by Joseph DeLeo ","[Barolo, Barbaresco, Chianti, Tempranillo]" 35964,"Frozen Meringue Cake 4 large egg whites, at room temperature 3/4 cup superfine baker's sugar 1/8 teaspoon cream of tartar Pinch fine sea salt 1/4 teaspoon pure vanilla extract 2 cups heavy whipping cream 2 tablespoons powdered sugar 1/2 teaspoon pure vanilla extract 1 1/2 cups fresh raspberries (6 ounces) 1 1/2 cups fresh raspberries (6 ounces) 1 cup balsamic vinegar 3 tablespoons maple syrup 1/2 cup fresh raspberries, for garnish, optional Instructions: For the meringue: Place an oven rack in the center of the oven and preheat to 200 degrees F. Line a baking sheet with parchment paper. Using a pencil, trace two 8-inch-diameter circles, side-by-side, on the parchment paper.
Beat the egg whites until fluffy in a stand mixer with a whisk attachment. Gradually add the superfine sugar, about 1 tablespoon at a time, with the machine running on medium-low speed, until the mixture holds soft peaks. Beat in the cream of tartar and salt. Increase the speed to high and beat until the mixture is thick and holds stiff peaks, 3 to 5 minutes. Beat in the vanilla extract. Place the meringue in the piping bag. Pipe the meringue into two 8-inch circles on the prepared baking sheet using the traced circles as a guide. Bake until crisp, 2 hours. Turn off the oven and allow the meringues to cool completely while still in the oven, about 2 hours.
For the cream: Beat the cream on high speed until thick using an electric hand mixer. Add the powdered sugar and vanilla extract. Continue to beat on high speed until the cream holds stiff peaks. Add the raspberries and beat until incorporated into the cream.
Spread one-third of the cream over each meringue circle. Place 1 circle on top of the other to create 2 layers. Spread the remaining cream on the sides of the cake. Garnish with fresh raspberries if using, and freeze the cake until firm, 3 hours.
For the syrup: Mix the raspberries, vinegar and maple syrup in a small saucepan. Lightly mash the raspberries using a fork. Bring the mixture to a boil over medium heat. Reduce the heat to a simmer and cook until thick, 25 to 30 minutes. Strain the mixture through a fine sieve and allow to cool.
To serve: Allow the cake to sit at room temperature for 15 minutes. Cut the cake into wedges and place on serving plates. Drizzle with the syrup and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 35965,"Swiss Chard au Gratin French Bread Pizzas Kosher salt 2 1/4 to 2 1/2 pounds Swiss chard or rainbow chard (3 or 4 large bunches) 4 tablespoons butter 1/4 cup all-purpose flour 2 1/2 cups whole milk Freshly ground pepper Freshly grated nutmeg 1/3 recipe Roasted Garlic Paste, recipe follows (or 2 heads roasted garlic) 2 cups shredded Parmigiano-Reggiano One 24-inch loaf French bread or 2 smaller loaves (3 inches wide) 6 heads garlic, tops trimmed off to expose all of the cloves 1 cup EVOO 3 tablespoons honey Kosher salt and freshly ground pepper Instructions: Position a rack in the middle of the oven and preheat the oven to 400 degrees F. Bring a large pot of salted water to a boil. Remove the stems from the chard but keep the leaves whole. Add the chard to the boiling water (the pot will be packed at first) and cook for 10 minutes. Drain in a colander and run under cool water. Drain again, then wrap the chard in a kitchen towel and squeeze to remove the excess water. Chop the chard. Meanwhile, heat the butter in a saucepan over medium heat. Add the flour and cook, whisking, for 1 minute. Whisk in the milk and season with salt, pepper and a little nutmeg. Simmer until the sauce is thick enough to coat the back of a spoon. Adjust the seasonings to taste. Stir in 1/3 cup Roasted Garlic Paste. Spread half the chard in the bottom of a medium casserole dish. Top with half the garlic sauce and half the cheese. Repeat the layers, ending with the cheese. Bake for 15 minutes. Remove the casserole from the oven and turn on the broiler. Halve the bread lengthwise, then cut in half crosswise to make four 12-inch-long pieces. Broil the bread, cut-side up, until charred, about 1 minute. Slather with the remaining Roasted Garlic Paste and top each piece with one-quarter of the chard au gratin. Cut each pizza in half and serve. The unbaked chard au gratin can covered be and refrigerated for a make-ahead meal. Bring to room temperature, then bake as directed. Preheat the oven to 425 degrees F. Arrange the garlic in a cluster on a large piece of foil and drizzle with 1/4 cup EVOO. Wrap up the garlic in the foil to make a tightly sealed pouch. Roast until very tender, about 45 minutes. Let cool, then squeeze the garlic from the skins into a food processor. Add the remaining 3/4 cup EVOO and the honey and season with salt and pepper. Puree until smooth, then transfer to a small container. (Alternatively, you can mash the garlic paste with a fork instead of using a food processor.) ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Barbera]" 35966,"Chocolate Raspberry Pavlova 6 large egg whites 2 cups superfine sugar 3 tablespoons unsweetened cocoa powder, sifted 1 teaspoon balsamic or red wine vinegar 2 ounces dark chocolate, finely chopped 2 cups heavy cream 4 cups raspberries 1 to 2 ounces dark chocolate Instructions: Prepare the pan: Preheat the oven to 350 degrees F and line a baking sheet with parchment. Draw a 9-inch-diameter circle on the paper with a pencil, tracing a round cake tin that size. Flip the paper over so your meringue doesn't touch the pencil marks - you'll still be able to see the circle. Make the meringue: Beat the egg whites with a mixer until satiny peaks form, and then beat in the sugar a spoonful at a time until the meringue is stiff and shiny. Add the chocolate: Sprinkle the cocoa, vinegar and then the chopped chocolate over the egg whites. Gently fold everything with a rubber spatula until the cocoa is thoroughly mixed in. Shape the meringue: Secure the parchment to the baking sheet with a dab of meringue under each corner. Mound the meringue onto the parchment within the circle, smoothing the sides and the top with a spatula. Bake the meringue: Place in the oven, then immediately turn the temperature down to 300 degrees F and cook for one to one and a quarter hours. When it's ready, it should look crisp and dry on top, but when you prod the center you should feel the promise of squidginess beneath your fingers. Let it cool: Turn off the oven and open the door slightly; let the chocolate meringue disk cool completely in the oven. When you'reready to serve, invert onto a big flatbottomed plate and peel off the parchment. Decorate the Pavlova: Whisk the cream till thick but still soft and pile it on top of the meringue, then scatter the raspberries on top. Coarsely grate the chocolate haphazardly over the top so that you get curls of chocolate rather than rubble, as you don't want the raspberries' luscious color and form to be obscured. You want the Pavlova to look like a frosted cake. ","[Pinot Noir, Barolo, Tempranillo, Syrah]" 35967,"Lemon Fried Chicken 2 pounds boneless chicken legs Juice of 4 lemons 1 1/2 cups all-purpose flour Pinch kosher salt One 14-gram packet dry yeast (2 1/4 teaspoons) Extra-virgin olive oil, for frying Instructions: Cut the chicken into small 2-bite pieces and place in a bowl. Pour the lemon juice over the chicken to cover, and let marinate. Combine the flour, salt and yeast together for the tempura batter. Slowly mix in 2 cups cold water until you have a beautiful thick batter. Cover with a damp tea towel and let rise, 45 minutes. Remove the chicken from the marinade and pat dry. Stir into the tempura batter until the chicken is fully coated. Heat olive oil in a medium pan until hot. Fry the chicken in batches until beautifully golden on both sides, 2 to 3 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]" 35968,"California Rodeo BBQ Ribs 1 cup commercial seasoning salt 1 cup garlic powder 1 cup black pepper 1 large rack pork spareribs, about 6 pounds 1 to 2 bottles BBQ sauce, heated (recommended: Jack Daniel's BBQ Sauce) Instructions: Prepare grill. Mix seasoning salt, garlic powder, and black pepper together. Rub onto ribs (store excess rub in an airtight container). Place rack of ribs, rib side down, onto grill. Cook for 15 minutes. Turn ribs over and cook for another 15 minutes. Remove ribs from the grill just before they are cooked to your liking. Empty BBQ sauce into a roasting pan. Transfer ribs to pan with heated sauce, cover, and let the ribs continue to cook for another 10 to 15 minutes. Serve with sauce on the side. ","[Zinfandel, Cabernet Sauvignon, Malbec, Syrah]" 35969,"Roasted Butternut Squash Ravioli with Sage, Hazelnut and Brown Butter Sauce 2 butternut squash, halved and seeded Pinch cinnamon Pinch nutmeg 1 tablespoon finely chopped orange zest 2 teaspoons chipotle puree 1/4 cup finely chopped parsley 1/4 cup finely grated Parmesan cheese Salt and freshly ground pepper 4 sheets pasta dough, 12 to 14 inches long by 4 inches wide 2 eggs mixed with 2 tablespoons water Chopped chives 2 sticks unsalted butter 1/4 cup coarsely ground hazelnuts 8 sage leaves, chiffonade Salt and freshly ground pepper Instructions: Preheat oven to 450 degrees F.
Place squash on a baking sheet and roast until soft 30 to 40 minutes. Scoop out flesh and run though a food mill. Place the puree into a medium saucepan and cook over low heat until almost dry. Add the remaining ingredients and season with salt and pepper to taste. Lay a sheet of pasta dough on a lightly floured work surface and distribute a heaping teaspoon-sized portion of the filling at least 2 inches apart. Use your fingertip or a brush to moisten the edges of the pasta sheet with the egg wash. Carefully place a second sheet of the pasta dough on top of the first and press with your fingertips to separate the rows of filling. Repeat with the remaining dough. With a ravioli cutter or pastry wheel, cut along straight lines on the vertical and horizontal to form each ravioli square. Press the edges closed with your fingertips to seal well. Bring a large pot of salted water to a boil. Carefully drop in the ravioli and cook for about 5 minutes. Drain, plate and spoon butter sauce over and garnish with finely chopped chives. Melt butter in a medium saute pan over medium heat and cook until the foam subsides and the butter begins to brown, 3 to 4 minutes. Remove from the heat, stir in the hazelnuts and sage and season with salt and pepper to taste.
","[Chardonnay, Barolo, Dolcetto, Tempranillo]

" 35970,"Pesto Risotto with Fall Greens 1 (1-quart) containers low-sodium chicken broth 12 ounces green beans, trimmed and cut into 2-inch lengths 4 tablespoons unsalted butter 1 small onion, very finely chopped Kosher salt 4 cups Arborio rice 2 cups dry white wine 1 (7-ounce) container basil pesto 1 (8-ounce) container mascarpone cheese, room temperature. 2 cups baby kale leaves 2 ounces Parmesan cheese, shaved Instructions: Bring the broth to a boil in a large saucepan. Add the green beans and cook until just bright green and crisp-tender, about 3 minutes. Transfer to a bowl with a slotted spoon. Reduce the heat under the broth to low to keep steaming.\n\nMelt the butter in a large saucepot over medium-high heat. Add the onion and a pinch of salt. Cook, stirring occasionally, until almost translucent, about 3 minutes. Add the rice and cook, stirring, until evenly coated and very lightly toasted, about 2 minutes. Add the wine and boil until all the liquid evaporates.\n\nAdd 1 cup of the hot broth and cook, stirring, until all the liquid is absorbed. Repeat with the remaining broth, stirring continuously, adding 1 cup at a time, and letting each addition absorb before adding the next. The whole process will take about 30 minutes, at which point, the rice should be just tender.\n\nRemove from the heat and fold in the pesto until evenly distributed. Season to taste with salt. Immediately divide among serving bowls and top with a dollop of mascarpone, baby kale leaves, and shaved Parmesan. Serve hot. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Barbera]" 35971,"Tofu Fries Vegetable oil, for frying 1/2 cup cornstarch 1 1/4 pounds extra-firm tofu, drained, cut into 3/4-inch sticks Salt Instructions: Using a deep-fry thermometer to register the temperature, heat enough oil to 350 degrees F in a large heavy-bottomed pot to 1/3 full. Line a baking tray with paper towels. Put the cornstarch in a bowl. In batches, coat the tofu with cornstarch and gently put in the hot oil, separating the tofu fries as they are cooking to prevent sticking. Remove the tofu fries from the oil once golden brown, season with salt and repeat with the remaining tofu fries. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 35972,"Bananas Foster 1 cup brown sugar 1/4 cup (1/2 stick) butter 1/2 teaspoon ground cinnamon 1/4 cup banana liqueur 4 bananas, cut in half lengthwise then halved 1/4 cup white rum 4 scoops vanilla ice cream Instructions: Combine the sugar, butter and cinnamon in a flambe pan or skillet. Place the pan over low heat either on an alcohol burner or on top of the stove and cook, stirring, until the sugar dissolves. Stir in the banana liqueur and then place the bananas in the pan. When the banana sections soften and begin to brown, carefully add the rum. Continue to cook the sauce until the rum is hot and then tip the pan slightly to ignite the rum. When the flames subside, lift the bananas out of the pan and place four pieces over each portion of ice cream. Generously spoon warm sauce over the top of the ice cream and serve immediately. ","[Chardonnay, Riesling, Moscato, Sauvignon Blanc]" 35973,"Pub Salad Board with Creamy Caper Tarragon Dressing 1/4 cup mayonnaise 1/4 cup sour cream 1 tablespoon chopped capers 1 tablespoon lemon juice 1 tablespoon chopped tarragon 2 teaspoons chopped dill 1/2 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 1 clove garlic, pressed 3 ounces thinly sliced prosciutto 4 large eggs 2 heads butter lettuce, leaves removed 6 ounces Irish Cheddar, sliced 1 cup pickled sliced beets 1 cup pickled green beans 1 cup halved cherry tomatoes 1 English cucumber, thinly sliced Kosher salt and freshly ground black pepper Instructions: Preheat the oven to 375 degrees F. For the dressing: Combine the mayonnaise, sour cream, capers, lemon juice, tarragon, dill, salt, pepper and garlic in a bowl and whisk together. Set aside. For the salad: Lay the prosciutto on a parchment-lined baking sheet. Bake until the edges are starting to brown and crisp, 10 to 12 minutes. Remove and let cool slightly; the prosciutto slices will continue to crisp as they cool. Meanwhile, put the eggs in a small pot. Add water, covering the eggs by an inch or so. Bring to a boil over medium-high heat. Remove from the heat, cover with the lid and let sit 7 minutes. Drain and rinse under cold water. Peel and halve each egg, then set aside. To build the board, transfer the dressing to a serving bowl and place on a large board or platter. Add the butter lettuce in a pile, then arrange the eggs, crispy prosciutto, Irish Cheddar, beets, green beans, tomatoes and cucumbers on the open space of the board. Sprinkle the eggs, cucumbers and tomatoes with a little salt and pepper. Serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Ros]

" 35974,"Sauce for Vegetables 1 cup grated Pecorino Romano 1/4 cup extra virgin olive oil 1 cooked carrot, from stock 1 cup vegetable stock 1 teaspoon fresh lemon juice Instructions: In a blender, combine all ingredients, slowly adding the oil. Blend until smooth, adding extra stock if too dense. The texture should be that of hollandaise sauce.; ","[Chardonnay, Vermentino, Sauvignon Blanc]" 35975,"Chicken and Bacon Waffles 16 slices bacon 4 cups all-purpose flour 2 tablespoons baking powder 1 tablespoon sugar Kosher salt 3 large eggs plus 1 egg white 3 cups buttermilk, plus more if needed 1 stick unsalted butter, melted and cooled slightly Cooking spray 3 cups peanut or vegetable oil, for frying 2 teaspoons chopped fresh thyme 1 teaspoon sweet paprika 1/4 teaspoon cayenne pepper 2 pounds skinless, boneless chicken breasts, cut into 1 1/2-inch-wide strips Kosher salt and freshly ground black pepper 2 tablespoons all-purpose flour Maple syrup, for serving Instructions: Make the waffle batter: Dice 10 bacon slices; cook in a large cast-iron skillet over medium heat, stirring occasionally, until golden brown and crisp, about 8 minutes. Drain on paper towels. Add the remaining 6 bacon slices to the skillet and cook, turning occasionally, until golden brown and crisp, 9 to 11 minutes. Remove to the paper towels; reserve the drippings in the skillet. Combine the flour, baking powder, sugar and 1/2 teaspoon salt in a large bowl. Whisk the whole eggs, buttermilk and melted butter in a separate bowl, then whisk into the flour mixture until smooth. Stir in the cooked diced bacon. Transfer 2 cups of the batter to a separate large bowl for the chicken; reserve the remaining batter for the waffles. Make the chicken: Preheat the oven to 325 degrees F. Add the peanut oil to the skillet with the reserved bacon drippings; heat over medium-high heat until a deep-fry thermometer registers 350 degrees F. Add the thyme, paprika and cayenne to the 2 cups waffle batter; add up to 2 tablespoons buttermilk if the batter is too thick. Season the chicken with salt and black pepper, then toss with the flour. Add the chicken to the batter and set aside until ready to fry. Set a rack on a baking sheet. Working in batches, remove the chicken from the batter, letting the excess drip off, then fry until golden brown, 2 minutes per side; transfer to the rack and season with salt. Transfer to the oven and bake until no longer pink in the middle, about 8 minutes. Meanwhile, cook the waffles: Spray a waffle iron with cooking spray and preheat. Whisk the egg white in a bowl until soft peaks form; fold into the reserved waffle batter. Ladle 1/2 to 1 cup batter into the waffle iron for each waffle and cook according to the manufacturer's instructions. Serve with the fried chicken, bacon slices and maple syrup. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 35976,"Lemon Meringue Pie 4 1/2 cups sifted all-purpose flour 2 teaspoons kosher salt 2 teaspoons sugar 12 ounces (3 sticks) cold unsalted butter, cut into pieces 1/2 cup ice water (strain out the ice just before using) 2 teaspoons red wine vinegar 1 cup sugar 3 1/2 tablespoons cornstarch 3 tablespoons flour 1/4 teaspoon salt 1 1/2 cups water 1 1/2 lemons, zested 1/3 cup lemon juice 1/4 teaspoon lemon extract 3 egg yolks 2 tablespoons butter 1/2 cup sugar, superfine 2 tablespoons water 4 large egg whites 1/2 teaspoon cream of tartar Instructions: Plain and Perfect Pie Crust: In a mixer fitted with a paddle attachment (or using a hand mixer), mix the flour, salt, and sugar for 1 minute. Add the butter and mix just until you have a crumbly, sandy mixture. You should still be able to see the pieces of butter. In a small bowl, stir the water and vinegar together. With the mixer running at medium speed, drizzle in the water-vinegar mixture and mix just until a dough forms. You should still see small bits of butter. Turn out onto a work surface, divide the dough in half, and shape into round, flat disks. Wrap separately in plastic wrap and refrigerate at least 30 minutes before using. (Or, refrigerate up to 48 hours or freeze up to 1 month before using. If frozen, let thaw in the refrigerator overnight before rolling out.)
When the time comes to roll out the dough, let the dough warm up for a few minutes at room temperature. Dust a work surface with just a few tablespoons of flour and keep some extra flour at hand. If you like, you can roll out the dough between 2 sheets of waxed paper (flouring the bottom sheet and the top of the dough before rolling), which makes it much easier to transfer to the pan later on. However, you won't be able to check the progress of the dough as easily. It's entirely up to you. Sprinkle a little flour on top of the dough and start rolling outward from the center with quick, light strokes. Don't worry if the edges split a bit; concentrate on getting a good circle going from the center. Lift up and rotate the dough 1/4 turn every minute or so to help ensure even rolling. The dough should feel smooth and soft; some say it should feel like the inside of your forearm. If it gets sticky, sprinkle on a bit more flour, but don't do this more than 2 or 3 times; the dough will absorb too much flour. Instead, put it back in the refrigerator for 15 minutes to firm up the butter. Keep rolling until the circle is at least 2 inches larger than your pan (for example, 11 inches wide for a 9-inch pie pan), or 3 inches larger for deep-dish pies. Set your pie or tart pan nearby. We always use heavy aluminum pans, because glass pans seem to bake the crust too fast. However, we know that the advantage of glass is that you can easily check the color of the crust. Again, it's up to you. Either choice will work. To transfer the crust to the pan, we find it easiest to roll a finished crust up onto the rolling pin, then gently unroll it in the pan. Or, you can fold it gently in quarters, lift it up, position the center point on the center of the pan, and unfold it into the pan. If using waxed paper, peel off the top layer, turn the crust gently into the pan, and peel off the remaining paper. Make sure that the dough is allowed to settle completely into the pan.
Don't stretch and press the dough into the corners; stretched dough will likely shrink back when you bake it. Instead, lift the edges of the crust to let it settle down into the corners. If the dough tears a bit, don't be concerned; we'll patch it in a minute. Using scissors or a sharp knife, trim the dough to within 3/4-inch of the rim. Use any extra scraps to patch the crust, pressing with your fingers (wet them if necessary) or set aside. Working around the rim, turn the crust under itself (not under the rim of the pan) to make a thick edge, pressing it firmly against the pan to reduce shrinkage. To decorate the rim, just press it all around with the back of a fork. For a slightly more advanced look, press the thumb and forefinger of one hand together. Use them to gently push the thick dough rim outward, while pushing inward with the forefinger of the other hand, so that they intersect in a \V\ with the dough in between. Repeat all around the rim to make a wavy edge. Chill the finished crust for 20 to 30 minutes before baking the pie.
Preheat the oven to 375 degrees. Line the inside of the chilled crust with aluminum foil (don't turn it down over the rim, but leave the extra sticking up so that you have something to hold on to). Fill the foil all the way up to the top of the shell with pie weights or dried beans. Bake 25 to 30 minutes, until dry and beginning to turn \blond.\ Lift the foil and weights out of the shell and bake another 10 to 15 minutes, checking frequently to prevent overbaking, until medium brown.
Filling: In a saucepot over high heat, combine sugar, cornstarch, flour, salt and water. Bring to a boil and stir until thickened, about 3 minutes. Combine the lemon zest, juice and extract with the yolks. Temper the yolks with the hot sugar mixture. Stir in the butter and strain through a fine mesh strainer if necessary. Put the mixture back over heat and cook for another 3 minutes. Transfer the custard to the pie crust, hot.
Preheat oven to 350 degrees. Pie Crust Courtesy of \Butter Sugar Flour Eggs\ by Gale Gand, Rick Tramonto, Julia Moskin, Clarkson N. Potter Publishers, 1999 Meringue: In a small saucepan over medium-high heat, stir together the sugar and water until the sugar is completely moistened. Cook until the syrup boils. Turn the heat to low. In the bowl of an electric mixer, beat the egg whites until foamy. Add the cream of tartar and beat until stiff peaks form. Bring the sugar syrup to 236 degrees and slowly drizzle the sugar syrup down the side of the mixing bowl into the whites with the motor of the mixer running. Beat the whites for an additional 2 minutes until shiny.
Top the custard with meringue, when the custard has cooled to room temperature. Seal the edges carefully, and transfer to the oven. Bake until browned, about 10 minutes. Refrigerate until ready to serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 35977,"Orange-Balsamic Glazed Chicken 2 tablespoons extra-virgin olive oil 2 pounds boneless skinless chicken thighs or breasts or any combination of light and dark meat Salt and freshly ground black pepper 1 teaspoon poultry seasoning 2 to 3 sprigs fresh rosemary, leaves chopped 1/3 cup orange marmalade 1/4 cup balsamic vinegar 1/2 cup chicken stock 2 scallions, whites and greens, finely chopped 4 cups baby arugula Instructions: In a large pan, heat the extra-virgin olive oil over medium-high to high heat. Season the chicken liberally with salt, pepper and poultry seasoning. When the oil is hot and ripples, add the chicken and brown for 5 minutes, then turn and sprinkle with rosemary. Cook until the chicken is tender and cooked through, about 5 minutes more. In a small bowl, stir together the marmalade, vinegar and stock and pour over the chicken. Cook for 2 to 3 minutes or until the sauce has thickened and becomes a thin glaze. Add the scallions during the last minute of cooking time. Arrange on a serving platter and serve topped with arugula greens. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 35978,"Cream-Style Corn 4 ears fresh sweet corn 4 tablespoons (1/2 stick) butter
Salt Instructions: Shuck the corn and remove all the silks. Wash and drain the corn. Shave just the tips of the kernels using a very sharp knife or vegetable peeler; cut away from you, allowing the tips to fall into a large bowl. Using the back of the knife, scrape the creamy juice from the kernels into the same bowl. Melt the butter in a skillet over medium heat and add the corn. Cook, stirring often, until thickened, about 20 minutes. Season with salt. ","[Chardonnay, Sauvignon Blanc, Riesling]" 35979,"Long Island Iced Tea 6 ice cubes 1/2 jigger gin 1/2 jigger vodka 1/2 jigger white rum 1/2 jigger tequila 1/2 jigger Cointreau 1 jigger fresh lemon juice 1/2 teaspoon sugar syrup (see note) Cola Lemon slice, to decorate Instructions: Put the ice cubes in a mixing glass. Add the gin, vodka, rum, tequila, Cointreau, lemon juice and sugar syrup. Stir well, then strain into a tall glass filled with ice cubes. Add enough Coca Cola to fill the glass, and decorate with the slice of lemon. ","[Gin, Vodka, Rum, Tequila]" 35980,"Fuji Apple Salad with Cider Emulsion 2 cups apple cider 1 star anise 1 cinnamon stick 1 large slice of ginger 1/4 cup rice wine vinegar 1/2 cup canola oil 3 Fuji apples 1 tablespoon chopped chives, save a little for garnish Salt and black pepper to taste Instructions: In a non-reactive pan over low heat reduce apple cider with star anise, cinnamon and ginger by 75 per cent. Strain out solids and pour liquid into a blender. Add vinegar and while blender is running, drizzle in oil. Season with salt and pepper. Peel and julienne the apples and immediately toss with the emulsion. Check for seasoning. Add the chives. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 35981,"Healthy Blueberry-Carrot Muffins Cooking spray 1 1/2 cups blueberries 2 cups whole wheat pastry flour or white whole wheat flour 2 teaspoons baking powder 1 teaspoon ground cinnamon 1/2 teaspoon fine salt 1/2 cup 2-percent lowfat milk 1/2 cup melted virgin or extra-virgin coconut oil 1/2 cup packed light-brown sugar 2 medium carrots, shredded and squeezed dried 2 large eggs 1 teaspoon finely grated lemon zest 1 teaspoon pure vanilla extract 1 tablespoon turbinado sugar Instructions: Position an oven rack in the middle of the oven and preheat to 350 degrees F. Line a 12-cup muffin pan with paper liners and spay the liners lightly with cooking spray. Reserve 1/2 cup of the blueberries for garnish. Place the remaining blueberries in a large bowl and lightly crush them with the back of a fork (crushing keeps them from sinking to the bottom of the muffin batter during baking). Add the flour, baking powder, cinnamon and salt to the blueberries and stir to combine. Whisk together the milk, oil, brown sugar, carrots, eggs, lemon zest and vanilla in another bowl, whisking until no clumps of brown sugar remain. Fold the milk mixture into the flour mixture until just combined (don't worry if there are a few lumps). Divide the batter evenly among the prepared muffin cups. Press the reserved blueberries into the tops of the muffins. Bake for 10 minutes. Remove the pan from the oven and sprinkle the tops of the muffins with the turbinado sugar. Rotate the pan and continue to bake until the muffins are golden and a toothpick inserted in the centers comes out clean, 20 to 24 minutes. Cool the muffins in the pan for a few minutes, then transfer the muffins to a rack to cool completely. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 35982,"Cupcake Lollipops 3/4 cup all-purpose flour 3/4 teaspoon baking powder 1/8 teaspoon fine salt 4 tablespoons unsalted butter, softened 1/2 cup granulated sugar 1 large egg, at room temperature 1 1/2 teaspoons pure vanilla extract 1/3 cup whole milk, at room temperature 1 1/2 sticks (12 tablespoons) unsalted butter, at room temperature 3 cups confectioners' sugar, sifted Pinch fine salt 1 teaspoon pure vanilla extract 1 to 2 tablespoons whole milk, at room temperature 5 drops bright yellow gel food coloring 4 to 5 drops leaf green gel food coloring 4 to 5 drops sky blue gel food coloring 2 to 3 drops violet gel food coloring 4 drops neon pink gel food coloring 24 spice drops or gumdrops Instructions: For the cupcakes: Preheat the oven to 350 degrees F. Line two 12-cup mini muffin pans with paper liners. Whisk the flour, baking powder and salt together in a small bowl. Set aside. Beat the butter and granulated sugar together in a stand mixer fitted with a paddle attachment on medium-high speed until light and fluffy, scraping down the sides of the bowl as needed, about 4 minutes.
Beat in the egg, scraping down the sides of the bowl as needed. Beat in the vanilla. Reduce the speed to medium low; beat in half the flour mixture, then all of the milk, then the remaining flour mixture until just combined, scraping down the sides of the bowl as needed.
Divide the batter evenly among the muffin cups, filling each about three-quarters full. Bake until a toothpick inserted in the center of the cupcakes comes out clean, 10 to 12 minutes, rotating the pans halfway through the baking time. Transfer the pans to a cooling rack and cool for 5 minutes. Remove the cupcakes from the pans and let them cool completely on the rack.
For the buttercream: Combine the butter, confectioners' sugar and salt in the bowl of a stand mixer fitted with a paddle attachment. Mix on low speed until smooth, about 2 minutes. Add the vanilla and increase the speed to medium-high. Mix until light and fluffy, scraping down the sides of the bowl as needed, about 2 minutes more. Add 1 tablespoon of milk and mix to combine. Add more milk a 1/2 tablespoon at a time until the buttercream is firm but spreadable.
Divide the buttercream evenly among 5 bowls, about a heaping 1/3 cup in each. Add the yellow gel food coloring to one bowl and mix until no streaks remain. Repeat with the remaining bowls of buttercream and the green, blue, violet and pink food colors. Scoop each color into a separate disposable piping bag with no tip; then snip off the tip of each bag so there is a hole about the size of a penny.
Prepare a sixth piping bag fitted with a medium-sized round piping tip; this will be your decorating bag.
Holding the decorating bag in one hand and the yellow buttercream bag in the other, pipe the yellow buttercream into the decorating bag making in a vertical stripe about 1 inch thick. Repeat with the remaining colors, working around the edge of the decorating bag to create stripes of each color and leaving at least 5 inches at the top so you can seal the bag. Be sure not to overfill the bag; you can repeat piping in the colored stripes if necessary.
Once the cupcakes are completely cool, attach them to the lollipop sticks by poking small holes just big enough to fit a lollipop sticks in the bottom of each cupcake with the tip of a paring knife, poking through the paper liners.
Slice 1/8 inch off the bottom (flat side) of each spice drop with a paring knife. Insert a lollipop stick through the domed top of a spice drops and slide it down so there is about 3/4 inch of the stick above the spice drop. This is where the cupcake will sit.
Next, poke the lollipop stick into the hole in the bottom of a cupcake and slide the bottom of the cupcake down so it rests on the flat, sticky side of the spice drop. The lollipop stick should not poke through the top of the cupcake; if the cupcake seems wobbly, slide the gumdrop down a bit further and press the cupcake onto the stick a bit more. Anchor the assembled lollipop cupcakes in a Styrofoam board or stick them in tall containers filled with sugar or sprinkles. Repeat with the remaining lollipop sticks, spice drops and cupcakes.
Holding a cupcake in one hand and the decorating bag in the other, starting in the center of the cupcake, pipe the frosting in a swirl over the top of the cupcake. Stick the frosted cupcake back into the Styrofoam to hold it upright. Repeat with the remaining cupcakes.
Serve immediately or refrigerate for up to 2 days; remove from the refrigerator 1 hour before serving.
","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 35983,"Apple-Date Fritters with Lemon Curd Cream and Candied Ginger 1 1/2 cups all-purpose flour 1/3 teaspoon salt 2 teaspoons baking powder 3/4 teaspoon ground cinnamon 1/4 teaspoon ground ginger 3 tablespoons sugar 1 large egg 3/4 cup whole milk 2 medium green apples (Pippin or Granny Smith) 1/2 cup chopped pitted dates 3 teaspoons fresh lemon juice Canola or vegetable oil, for frying 1/2 cup heavy cream 1/2 cup jarred lemon curd 3/4 teaspoon superfine sugar 1 tablespoon minced candied ginger Instructions: Sift together the flour, salt, baking powder, cinnamon, ginger and sugar; set aside. In a large mixing bowl, beat together the egg and milk on low speed. Stir in the dry ingredients. Peel, core and chop apples. Toss the apples and dates with lemon juice and fold into the batter. Heat oil to 365 degrees F in an electric skillet (oil should be 1/4-inch deep). Drop batter by heaping spoonfuls into skillet, patting each fritter down a bit (2 1/2 to 3 inches or so in diameter). Fry until golden brown on each side, about 3 minutes. Drain on a paper towels (keep fritters warm) and repeat until all batter has been used. To make Lemon Curd Cream, whisk together the cream, lemon curd and sugar until slightly thick. To serve, arrange fritters on a heated platter, drizzle with lemon curd ream, and sprinkle with candied ginger. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 35984,"Southern \Salsa
One 12-ounce jar whole fancy pimientos, drained and deseeded One 15-ounce can white hominy, drained
4 ounces cream cheese, softened
1 tablespoon Louisiana hot sauce
1 1/2 teaspoons Cajun seasoning
Kosher salt
Zest of 1 lime Tortilla chips, for dipping
Crudite, for dipping
Instructions: Add the pimientos, white hominy and cream cheese to a food processor. Pulse until a smooth paste is formed, about 2 minutes. Sprinkle in the hot sauce and Cajun seasoning and pulse to combine. Season with kosher salt if desired (some Cajun seasoning blends already contain salt). Pour into a serving bowl and garnish with the lime zest. Serve alongside tortilla chips and crudite for dipping or store in an airtight container, refrigerated, for up to 2 weeks. ","[Rioja, Tempranillo, Garnacha, Barbera]" 35985,"Cape Fear Punch 750 ml rye whiskey 750 ml water 1/2 cup Demerara sugar 3 bags green tea 375 ml rum 375 ml Cognac 4 whole lemons 2 small oranges, thinly sliced 4 small lemons, thinly sliced 2 (750 ml) bottles sparkling wine or Champagne 1 liter seltzer or sparkling water Ice block Freshly grated nutmeg Instructions: For the base: Pour the rye whiskey into a 4-quart container. Fill the now empty rye whiskey bottle with water, pour into an electric kettle, and bring to a boil. Add the sugar and stir until the temperature drops to 190 degrees F. Place the tea bags in the kettle and steep for 3 minutes. Add the tea, rum, and Cognac to the whiskey. Peel the zest from the lemons, being careful to remove the white pith. Wrap the lemon bodies in plastic wrap and reserve in the refrigerator. Add the lemon zest to the mixture, and stir to combine. Cover and refrigerate overnight. For the punch: Strain the base into a large punch bowl. Juice the reserved lemon bodies and add to the punch bowl. When ready to serve, add the oranges, lemons, sparkling wine, and seltzer water; stir to combine. Add the ice block and serve with freshly grated nutmeg. ","[Bourbon, Brandy, Rum, Port]" 35986,"Tonkatsu with Homemade Sauce 1/2 cup ketchup 2 tablespoons soy sauce
2 tablespoons Worcestershire sauce
1 tablespoon mirin
1 1/2 teaspoons sugar
1 teaspoon Dijon mustard
1/4 teaspoon garlic powder 1/2 cup all-purpose flour 1 large egg
1 1/2 cups panko breadcrumbs
Four 1/2-inch-thick boneless pork chops or cutlets (about 4 ounces each; see Cook\u2019s Note), patted dry
Kosher salt and freshly ground black pepper
Neutral-flavored oil, such as vegetable or canola, for pan-frying Steamed white rice 6 green cabbage leaves, julienned or finely shredded (see Cook's Note)
8 tomato wedges, optional
8 thin slices peeled cucumber, optional
Instructions: For the sauce: Stir together the ketchup, soy sauce, Worcestershire sauce, mirin, sugar, Dijon and garlic powder in a small bowl. Set aside while you prepare the pork. For the pork: Put the flour in a shallow bowl. Whisk the egg with a small splash of water in a second shallow bowl. Add the panko to a deep dish.
Lightly pound each piece of pork with a meat mallet, then generously sprinkle on both sides with salt and pepper. Dredge one cutlet in the flour, coating completely, then shake off any excess. Dip it in the egg mixture, letting any excess drip off, then coat with the panko, gently pressing it into the panko so the crumbs stick. Transfer to a plate and repeat with the remaining cutlets.
Heat about 1/3 inch oil in a medium skillet over medium heat until it shimmers. Add 2 of the cutlets and cook until golden brown on the bottom, about 3 minutes. Flip the pieces over and cook until almost cooked through but still pink, 1 to 2 minutes more. Transfer the cutlets to a paper towel\u2013lined cutting board, sprinkle with salt and tent with foil to keep warm. Repeat with the 2 remaining cutlets.
For serving: Slice the cutlets crosswise into 1/2-inch strips. Place a sliced cutlet on each plate along with a scoop of rice, a mound of cabbage and 2 tomato wedges and/or cucumber slices, if using. Drizzle the cutlets with the sauce and serve with extra sauce on the side.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 35987,"Maniladas with White Cheese and Roasted Tomatillo Sauces 1 (8-ounce) package manicotti shells 2 tablespoons olive oil 1 Vidalia onion, chopped 2 cloves garlic, minced 1 rotisserie chicken, shredded Salt and freshly ground black pepper 4 Roma tomatoes, seeded and diced 3 tablespoons chopped cilantro leaves 1/2 cup sour cream 1 pound tomatillos, quartered 1 small red onion, quartered 1 jalapeno, halved 2 garlic cloves 2 tablespoons olive oil Salt and freshly ground black pepper 3 tablespoons butter 3 tablespoons all-purpose flour 2 cups heavy cream, room temperature 2 cups grated fontina cheese 1/4 teaspoon grated nutmeg Salt Instructions: Preheat oven to 400 degrees F. Boil manicotti in salted water for 8 minutes. Drain, reserving 1/2 cup of pasta water and set pasta aside. In a large skillet, heat oil over medium heat. Saute onion until translucent, about 3 minutes. Add garlic and saute 1 minute more. Remove pan from heat and mix in chicken, tomatoes, cilantro and sour cream. Set aside. Place tomatillos, onion, jalapeno and garlic in a baking dish. Toss with oil and season with salt and pepper. Roast until tomatillos turn golden around the edges and are soft, about 45 minutes. Remove from oven and blend ingredients together until smooth. Use reserved pasta water to thin sauce, if necessary. Season with salt and pepper, to taste. To make the cheese sauce: In a medium saucepan, melt butter over medium-high heat. Add flour and cook 2 minutes. Whisk in heavy cream and bring to a simmer. Add cheese and nutmeg and stir until melted. Season sauce with salt, to taste. To assemble: Reduce oven temperature to 350 degrees F. Stuff manicotti tubes with chicken mixture and assemble in a 9 by 12-inch baking dish. Pour cheese sauce over the top. Bake 30 minutes until cheese is bubbling. Drizzle tomatillo sauce on Maniladas before serving. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 35988,"Smoked Gouda Pimiento Cheese 1 cup mayonnaise 1 (7-ounce) jar diced pimiento, drained and rinsed
1 teaspoon Worcestershire sauce
1/2 teaspoon garlic powder
1/4 to 1/2 teaspoon cayenne pepper
1 (8-ounce) block extra-sharp Cheddar cheese, shredded (about 2 cups)
1 (8-ounce) block smoked Gouda cheese, shredded (about 2 cups)
Instructions: Stir together the mayonnaise, pimientos, Worcestershire, garlic powder, and cayenne in a large bowl; add the cheeses, stirring until blended. Store in the refrigerator up to 1 week. ","[Chardonnay, Riesling, Gewrztraminer, Chenin Blanc]" 35989,"Linguine with Raw Tomatoes and Basil 3 pounds very ripe tomatoes 3 tablespoons red-wine vinegar 1/4 cup extra-virgin olive oil plus 1 tablespoon pure olive oil 1/2 cup coarsely chopped fresh basil leaves 2 tablespoons finely chopped garlic Salt, pepper to taste 1 pound linguine 1/2 cup freshly grated Parmigiano-Reggiano Instructions: Coarsely chop the tomatoes, making sure to reserve the juice. Place tomatoes and juice in large bowl. Add the vinegar, 3 tablespoons of the extra-virgin olive oil, and the basil. Add the tablespoon of olive oil to a saute pan over medium high heat. Saute the garlic for 3 minutes, stirring. (Do not allow it to brown). Add to tomato mixture. Season to taste with salt and pepper. Let mixture sit at room temperature for at least 4 hours. When ready to serve, cook linguine in a large pot of boiling, salted water. When pasta is al dente, drain in a large colander, then transfer to a large bowl. Toss linguine with a tablespoon of extra-virgin olive oil and then with the Parmigiano-Reggiano. Divide linguine among 4 to 6 bowls. Top each bowl with about a cup of tomato chunks, retrieved from the tomato mixture with a slotted spoon. Ladle the remaining liquid around. ","[Barolo, Chianti, Dolcetto, Valpolicella]" 35990,"Apple Crisp 4 Granny Smith apples, peeled and sliced into 1/4-inch wedges 1/4 cup packed light brown sugar 2 tablespoons cornstarch
1 tablespoon freshly squeezed lemon juice
1 tablespoon freshly squeezed orange juice
1 tablespoon unsalted butter, diced and chilled
1/4 teaspoon ground cinnamon 3/4 cup all-purpose flour 1/2 cup packed light brown sugar 1/4 cup rolled oats
1/2 teaspoon ground cinnamon
1/4 teaspoon kosher salt 4 tablespoons (1/2 stick) unsalted butter, diced and chilled 1/4 cup caramel candy squares, quartered
Vanilla ice cream, for serving, optional
Instructions: Preheat the oven to 350 degrees F. For the apples: In a large bowl, combine the apples with the brown sugar, cornstarch, lemon juice, orange juice, diced butter and cinnamon and reserve. For the crisp: In a mixing bowl, combine the flour, brown sugar, oats, cinnamon and salt. Add the butter and, using your hands, rub the mixture until it resembles crumbs. Cover and refrigerate for about 20 minutes. Pour the apple mixture into an 8-by-8-inch baking pan. Sprinkle on the caramel squares and salt. Place the crisp mixture on top of the apples, scattering evenly without pressing it down. Bake until crispy and golden brown, 40 to 45 minutes. Let cool. Serve warm with vanilla ice cream if desired. ","[Chardonnay, Riesling, Pinot Grigio, Sparkling Shiraz]" 35991,"Huevos Frito con Pisto (Fried Eggs with Vegetables) 2 tablespoons olive oil 1/4 pound Canadian bacon, diced into 1/2 inch pieces 1 onion, chopped 3 garlic cloves, finely chopped 1 green pepper, seeded and chopped 3 medium Italian Roma tomatoes, skinned, seeded, chopped and juice reserved, or 8 ounces canned chopped tomatoes, with juice 1/2 small pumpkin or butternut squash, cut into 1/2 inch cubes 1 zucchini, cut into 1/2-inch cubes 1 chayote, cut into 1/2 inch cubes Salt and freshly ground black pepper Pinch of nutmeg Olive oil for frying 4 to 8 eggs (one or two per person) 2 tablespoons finely chopped parsley Grated Manchego, for garnish Crema (recipe below), for garnish Instructions: Heat the olive oil in a large skillet. Add the bacon and cook until brown. Add the onion and saute over medium heat. When the onions start to brown add the garlic. Cook a few minutes more, then add the peppers and cook 5 more minutes. Add the tomatoes and their juice and pumpkin or butternut squash and cook over low heat for 10 minutes. Add the zucchini and chayote. If the mixture is dry, add chicken stock or water). Cook for another 5 to 10 minutes or until the mixture has formed a thick sauce. Season with salt, pepper and nutmeg.
Cook eggs as desired (poached, fried, over easy...), then garnish with parsley, cheese and a small dollop of crema. ","[Rioja, Tempranillo, Garnacha, Pinot Grigio]

" 35992,"Romaine Salad with Avocado Fans 1/4 cup canola oil 1 shallot, minced 2 tablespoons freshly squeezed lemon juice Salt and pepper 2 avocados, halved, pit and peel removed 1 romaine lettuce, sliced into fine ribbons Instructions: In a small bowl, whisk together oil, shallot, lemon juice, salt and pepper. Reserve Cut avocado into thin slices, maintaining the shape of the avocado half. Using your fingers, gently fan out slices. Just before serving, toss lettuce with dressing and top with avocado fans. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 35993,"Planked Salmon with Honey-Balsamic Glaze 1 whole side of salmon, or 4 (6-ounce) salmon fillets 1 tablespoon fine sea salt, preferably gray salt 1/2 teaspoon freshly ground black pepper 1/4 teaspoon dry mustard 1/2 cup honey 1/4 cup balsamic vinegar Melted butter, for brushing salmon 2 untreated cedar planks, each about 5 by 12-inches, soaked in water to cover for at least 12 hours (available at hardware stores) Extra-virgin olive oil, for oiling the planks Instructions: Preheat the broiler. Preheat the oven to 400 degrees F.
If using a side of salmon, cut about halfway through the flesh about every 5 to 6-inches so there are some spaces for the glazes to sink in. If using salmon fillets, slice about 8 to 10 sliced angles into flesh, to help flesh more completely soak in the glaze.
In a small bowl or cup, mix the salt, pepper, and dry mustard.
In a medium glass bowl, heat the honey in the microwave for 30 seconds to liquefy further. Remove from the microwave and mix in balsamic vinegar.
Brush the top of the salmon fillets (not the skin side) with the melted butter. Season the flesh side with the spice mixture. Brush with the honey-balsamic mixture, reserving some for later.
Put the soaked planks under the hot broiler, about 5 inches from the heat source, until the wood is browned on top, about 3 minutes. With tongs, carefully remove the planks from the oven.
Immediately brush the browned surface with olive oil, then lay the salmon fillets on the oiled surface, skin side down.
Put 2 cookie sheets in the oven below where the planks will go to catch any glazes or juices that run off. Return the planks to the broiler and cook the fish for 10 minutes. Baste with honey-balsamic and place in oven. Cook until it is done to your taste, about 10 to 15 more minutes, or 20 minutes total for medium.
Remove the fillets to a platter, or immediately serve directly from the planks.
Per Serving: Calories 512; Total Fat 29 grams; Saturated Fat 9 grams; Protein 35 grams; Total Carbohydrate 28 grams; Sugar: 28 grams; Fiber 0 grams; Cholesterol 109 milligrams; Sodium 1185 milligrams ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 35994,"Pissaladiere 1/4 cup good olive oil, plus extra for brushing 2 pounds yellow onions, halved and sliced 1/4-inch thick 1 tablespoon fresh thyme leaves 1 1/2 teaspoons kosher salt 1/2 teaspoon freshly ground black pepper 2 whole cloves garlic 1 1/4 cups warm (100 to 110 degrees F) water 2 envelopes dry yeast 1 tablespoon honey 3 tablespoons good olive oil 4 cups all-purpose flour, plus extra for kneading 2 teaspoons kosher salt Cornmeal, for baking 12 to 18 anchovy fillets 12 French black olives, preferably oil-cured, pitted Instructions: For the topping, heat the olive oil in a very large saute pan and cook the onions, thyme, salt, pepper, and garlic over low heat for 45 minutes, until the onions are sweet and cooked but not browned. Toss the onions from time to time. After 30 minutes, take out the garlic, chop it roughly, and add it back to the onions. Meanwhile, for the dough, combine the water, yeast, honey, and olive oil in the bowl of an electric mixer fitted with a dough hook. (If the bowl is cold, start with warmer water so it's at least 100 degrees F when you add the yeast.) Add 3 cups of the flour, then the salt, and mix on medium-low speed. While mixing, add 1 more cup of flour, or just enough to make a soft dough. Mix the dough on medium-low speed for about 10 minutes, until smooth, sprinkling it with flour to keep it from sticking to the bowl. When the dough is ready, turn it out onto a floured board and knead it by hand a dozen times. It should be smooth and elastic. Place the dough in a well-oiled bowl and turn it to cover lightly with oil. Cover the bowl with a damp kitchen towel. Allow to rest at room temperature for 30 minutes. Preheat the oven to 450 degrees F. Divide the dough into 2 equal parts, rolling each 1 into a smooth ball. If you're only making 1 pissaladiere, place 1 ball on a baking sheet and cover it loosely with a damp towel. Allow the dough to rest for 10 minutes. (If you're not using the other dough, wrap it well and refrigerate or freeze it for the next time.) Roll the dough lightly with a rolling pin, then stretch it to a 10 by 15-inch rectangle and place it on a baking sheet sprinkled with cornmeal. Spoon the onion topping onto the dough, leaving a 3/4-inch border all around. Artfully arrange the anchovies and olives on top, brush the edge of the dough with olive oil, and bake for 15 minutes, or until the crust is crisp. Serve hot on a cutting board. ","[Rhone Blends, Barolo, Tempranillo, Garnacha]" 35995,"Edamame with Kosher Salt 10 oz. bag frozen in the pod edamame kosher salt to taste Instructions: Place edamame in a microwaveable bowl and add 1 tablespoon water. Loosely cover the bowl and microwave two-three minutes, stirring once midway through cooking, until the edamame are thawed and tender. Drain, place on small appetizer plates and sprinkle with kosher salt. ","[Chardonnay, Sauvignon Blanc, Riesling]" 35996,"The Lux Quesadilla 3 ounces boneless, skinless chicken breast, cut into small cubes Salt and pepper Salt and pepper
3 asparagus spears, cut into 1-inch pieces 2 tablespoons butter
1 shallot, minced
1 clove garlic, minced
3 button mushrooms, minced
1 tablespoon dry white wine
4 ounces grated Colby cheese
One 10-inch flour tortilla
2 slices bacon, cooked and crumbled
Instructions: Set a frying pan over medium-high heat. Sprinkle the chicken with salt and pepper and cook until cooked through, about 6 minutes. Set aside. In the same pan, saute the asparagus in 1 tablespoon of the butter over medium heat for about 4 minutes. Set aside. In another pan, saute the shallots in the remaining 1 tablespoon butter for 1 minute, then add the garlic and saute for another minute. Add the mushrooms and saute anther three minutes. Add the wine and cook until the mixture is reduced to a paste-like consistency, about five minutes. Season with salt and pepper. Sprinkle half of the cheese over half of the tortilla. Spread the mushroom mixture evenly over cheese. Top with the asparagus, chicken and bacon and sprinkle with the remaining cheese. Fold up the tortilla and heat it in a pan until cheese has melted and the tortilla is golden. Serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 35997,"Raspberry Corn Muffins 3 cups all-purpose flour 1 cup sugar 1 cup medium cornmeal 2 tablespoons baking powder 1 1/2 teaspoons kosher salt 1 1/2 cups whole milk 1/2 pound unsalted butter, melted and cooled 2 extra-large eggs 3/4 cup good raspberry preserves Instructions: Preheat the oven to 350 degrees F. Line 12 large muffin cups with paper liners. In the bowl of an electric mixer fitted with a paddle attachment, mix the flour, sugar, cornmeal, baking powder, and salt. In a separate bowl, combine the milk, melted butter, and eggs. With the mixer on the lowest speed, pour the wet ingredients into the dry ones and stir until they are just blended. Spoon the batter into the paper liners, filling each one to the top. Bake for 30 minutes, until the tops are crisp and a toothpick comes out clean. Cool slightly and remove from the pan. After the muffins cool, spoon the raspberry preserves into a pastry bag fitted with a large round tip. Push the tip of the bag through the top of the muffin and squeeze 1 to 2 tablespoons of preserves into the middle. Repeat for each muffin. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 35998,"Jack-o-Lanterns 1 package (11.5 oz.) Keebler? Fudge Stripes? Dark Chocolate cookies (crushed to 3 cups) (optional) 5 Kellogg's? Eggo? Minis Homestyle waffles 5 lollipop sticks Canned white frosting Canned chocolate frosting Food coloring Orange sprinkles Green sprinkles Miniature semi-sweet chocolate morsels Miniature marshmallows, halved horizontally Pretzel sticks, broken into ?-inch pieces Instructions:

1. Fill 3½ - to 4-cup container with Keebler® Fudge Stripes™ Dark Chocolate cookie crumbs to form base, if desired. Set aside.
2. Prepare Kellogg's® Eggo® Mini Homestyle waffles according to package directions. Cool for 5 minutes. Press one lollipop stick into each waffle. Cool completely.
3. Use white frosting, chocolate frosting, food coloring, orange sprinkles, green sprinkles, chocolate morsels and marshmallow pieces to decorate waffles as jack-o-lanterns. Press pretzel pieces into each as pumpkin stem. Push lollipops sticks into cookie crumbs to stand upright. ","[Chardonnay, Riesling, Moscato, Sparkling wine]" 35999,"Danish Cherries 4 cups pitted cherries 1 1/2 tablespoons cornstarch 3 to 4 tablespoons sugar 1/4 cup lemon juice 1/2 teaspoon grated lemon rind 3/4 teaspoon almond extract Optional: 1/2 cup blanched, slivered almonds Toppings: whipped cream or whipped ricotta cheese or plain yogurt with a few blanched almonds folded in Instructions:

1. Place cherries in a heavy medium-sized saucepan, and cook over medium heat, covered, for 10 minutes.
2. Meanwhile, combine cornstarch and sugar in a small bowl. Add lemon juice and whisk until smooth. Stir this into the hot cherries, and cook over medium heat, stirring frequently, until thick (5 to 8 minutes).
3. Remove from heat and stir in lemon rind, almond extract and slivered almonds. Serve hot, warm, room, temperature, or cold, top with whipped cream, whipped ricotta or yogurt. ","[Chardonnay, Riesling, Moscato, Sparkling wine]" 36000,"Individual Pear Crumbles with Maple Yogurt 3 firm-ripe medium Bosc or Bartlett pears, peeled, cored and cut into 1/2-inch pieces Squeeze lemon juice
   2 tablespoons light brown sugar
   1/2 teaspoon ground cinnamon
   1/2 teaspoon vanilla extract
   2 teaspoons plus 1/2 cup all-purpose flour
   1/2 cup rolled oats
   1/2 cup finely chopped pecans
   1/4 teaspoon freshly grated nutmeg
   1/8 teaspoon ground cloves
   Pinch kosher salt
   4 tablespoons unsalted butter, softened
   1 cup low-fat plain Greek yogurt 2 tablespoons maple syrup
   1/2 teaspoon finely grated orange zest, plus 1 tablespoon juice Instructions: Preheat the oven to 375 degrees F. For the pear crumbles: Toss the pears, lemon juice, brown sugar, cinnamon, vanilla and 2 teaspoons of the flour together in a medium bowl. Divide the mixture between 3 mini pie plates. Stir together the remaining 1/2 cup flour, oats, pecans, nutmeg, cloves and salt in a medium mixing bowl. Add the butter and, with fingers, blend it into the dry ingredients until fully incorporated. Squeeze the mixture into clumps, then divide it among the pie plates, spreading it to cover the pears. Set the pie plates on a rimmed baking sheet and transfer to the oven. Bake until the fruit is bubbling and the crumble mixture is golden brown, about 35 minutes. For the maple yogurt: Stir together the yogurt, maple syrup, orange zest and juice until well mixed. Serve the warm crumbles with a dollop of the maple yogurt. ","[Chardonnay, Riesling, Gewrztraminer, Brachetto]" 36001,"Bran Cereal \Fried\ Chicken Cooking spray 1 1/4 cups bran cereal 2 teaspoons Creole seasoning 4 boneless skinless chicken breasts (about 1 1/4 pounds) 1/2 cup buttermilk 2 teaspoons Dijon mustard 1/2 teaspoon hot sauce 1 packet sazon goya con achiote 1 teaspoon ground allspice Instructions: Preheat the oven to 400 degrees F.
   Spray a cookie sheet with cooking spray. Grind the cereal in a food processor. Transfer the cereal to a shallow bowl.
   In a large plastic bag, combine the seasoning, chicken, buttermilk, mustard, sazon, allspice and hot sauce. Seal the bag and shake well. Remove the chicken from the bag and coat with ground cereal. Put the chicken on the cookie sheet and bake until the center of the breast registers 170 degrees F. on an instant-read thermometer, about 14 to 16 minutes. Arrange the breasts on a serving platter and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Zinfandel]" 36002,"Chocolate Ice Cream 2 cups heavy whipping cream 2 cups chocolate milk (recommended: Promised Land) 1 1/2 cups chocolate syrup 2 cans evaporated milk 1 can sweetened condensed milk 1 cup bittersweet chocolate shavings, chopped fine (optional) Instructions: Combine whipping cream, chocolate milk, syrup, evaporated and sweetened condensed milk in a large bowl. Mix well. Chill for 4 to 6 hours. Pour into ice cream freezer. Follow your freezer directions. When ice cream begins to set, add shavings if desired. Serve immediately. ","[Merlot, Cabernet Sauvignon, Malbec, Zinfandel]" 36003,"Milk Chocolate Chip Maple Syrup Glazed Bacon Cookies 12 bacon slices, minced 1/4 cup maple syrup 1 cup unsalted butter, large dice 3/4 cup granulated sugar 1/2 cup raw sugar 1 large egg 1 teaspoon vanilla extract 2 cups all-purpose flour 1 teaspoon baking soda 1 1/2 cups quality milk chocolate, in chip-sized chunks Flaky sea salt, such as Maldon Instructions: Position an oven rack in the center of the oven and preheat to 350 degrees F. Line a cookie sheet with parchment paper. For the bacon: In a medium frying pan, saute the bacon until the fat has rendered and the bacon is crisp. Drain the fat from the pan, add the maple syrup and stir to blend. Saute until the maple syrup becomes thick, 1 to 2 minutes. Transfer immediately to a small bowl and let cool.
   For the batter: With a standing or handheld mixer, blend the butter and sugars until light and fluffy, 3 to 5 minutes. Add the egg and beat until well blended, 1 minute. Add the vanilla and beat for 30 seconds more. Stir in the flour and baking soda with a wooden spoon. Add the bacon and chocolate and stir to combine. Scoop heaping teaspoons of dough onto the prepared baking sheet and sprinkle with sea salt. Bake until golden around the edges, 9 to 10 minutes.
   Let the cookies cool for 1 minute, and then transfer them to a wire rack to cool completely. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 36004,"Pork and Broccoli Grain Bowl 1 medium pork tenderloin (about 1 pound) 3 cloves garlic, grated 1 1/4 teaspoons dried oregano 1 1/4 teaspoons ground cumin Kosher salt and freshly ground pepper 1 large sweet potato, peeled and cut into 3/4-inch pieces 3 cups broccoli florets (about 8 ounces) 3 tablespoons extra-virgin olive oil 3/4 cup quinoa Juice of 1 orange 1 tablespoon red wine vinegar 1/4 teaspoon red pepper flakes Instructions: Position racks in the upper and lower thirds of the oven; preheat to 450 degrees F. Halve the pork tenderloin crosswise, then halve lengthwise. Rub two-thirds of the garlic into the meat along with 1 teaspoon each oregano and cumin and a generous pinch each of salt and pepper. Set aside 10 minutes. Toss the sweet potato and broccoli in a large bowl with 1 tablespoon olive oil, the remaining 1/4 teaspoon cumin, 1/2 teaspoon salt and a few grinds of pepper. Spread in a single layer on a baking sheet and roast on the upper oven rack, stirring once, until lightly browned and tender, about 25 minutes. Meanwhile, cook the quinoa as the label directs. While the vegetables and quinoa cook, heat 1 tablespoon olive oil in a large ovenproof skillet over medium-high heat. Add the pork and cook until browned, about 5 minutes. Flip the pork and transfer the skillet to the lower oven rack. Roast until a thermometer inserted into the center registers 140 degrees F to 145 degrees F, about 5 minutes. Transfer to a cutting board. Stir the orange juice, vinegar, red pepper flakes, remaining garlic, 1 tablespoon olive oil and 1/4 teaspoon oregano in a small bowl; season with salt and pepper. Divide the quinoa and vegetables among bowls. Slice the pork and add to the bowls. Drizzle with the orange sauce. ","[Chardonnay, Pinot Grigio, Vermentino, Tempranillo]" 36005,"French Onion Soup with Baguette Crostini 4 tablespoons unsalted butter 5 large yellow onions, sliced into half rounds (about 3 to 4 pounds) Salt and freshly ground black pepper 1 cup red wine 2 cups semisweet white wine 1 1/2 cups beef stock or 2 cups beef broth 1 tablespoon minced fresh parsley leaves 1 teaspoon minced fresh thyme leaves 2 bay leaves 1 tablespoon minced garlic 1 baguette, sliced into 1/2-inch rounds 3 tablespoons grapeseed oil 1 cup grated Gruyere, Provolone, or Swiss cheese Instructions: In a large skillet, over medium-high heat, add the butter and onions, and saute until the onions are translucent and the edges are browned, about 30 to 40 minutes. Stir occasionally during the cooking process. Season with salt and pepper, to taste. Preheat the oven to 350 degrees F. Once the onions are cooked, add the wine to deglaze the pan. Stir and then add the parsley, thyme, bay leaves and garlic. Continue to cook until all the wine has reduced, about 15 to 20 minutes. Lower the heat, add the stock and simmer until the mixture has reduced to about 3 cups total volume. While the stock is reducing, drizzle the sliced bread with oil and sprinkle with salt and pepper, to taste. Arrange the bread on a cookie sheet and bake until slightly browned. Once browned, remove them from the oven. Heat the broiler. Ladle onion soup into crocks or bowls, leaving enough room for the toasted baguette. Top each bowl with a slice of bread and sprinkle with cheese. Put the crocks on a sheet pan and broil until the cheese is melted and slightly browned, about1 minute. Remove from the broiler and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 36006,"Mahi Mahi 1 pint cream 1 tablespoon crab boil seasoning (recommended: Old Bay Seasoning) 1 teaspoon Cajun seasoning 3 crab legs 6 asparagus, peeled 2 tablespoons olive oil 1 (6-ounce) mahi mahi fillet, skinned Kosher salt Freshly ground black pepper 1 red pepper, thinly sliced 1 yellow pepper, thinly sliced 1 scallion, thinly sliced Instructions: Preheat oven to 450 degrees F. Bring a medium pot of salted water to a boil. In a small saucepot, reduce the cream over medium heat until it thickens or coats the back of a spoon. Add the crab boil seasoning and the Cajun seasoning. When the water boils, add the crab and cook through, about 4 to 5 minutes. Remove the crab and let cool. Pick the crab meat from the shells and add it to the cream. Keep warm. Fill a medium saute pan with about 1-inch of salted water, or enough to cover the asparagus. Heat the water over medium heat, add the asparagus, and cook slowly until the asparagus is bendable. Then plunge into a bowl of ice water for about 2 to 3 minutes. Heat the oil in a medium saute pan over medium-high heat. Season fish with salt and pepper. Place the fish in the hot pan and cook on both sides until golden brown, about 3 to 4 minutes. Place in the oven to cook through, about 5 to 6 minutes. To serve, spoon 1/2 of the cream onto a warm plate. Place the fish on top, and spoon the remainder of the cream over the fish. Serve with asparagus and top with the peppers and scallions. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 36007,"Flan 3 cups sugar 2 tablespoons light corn syrup 1/2 cup water, plus 1/2 cup 1 teaspoon fresh lemon juice 6 eggs 3 egg yolks 1/2 cup sugar 4 cups half-and-half 1 vanilla bean Instructions: To make the caramel: Have ready 8 individual 5-ounce ramekins. In a thick sided heavy duty pot, combine the sugar, corn syrup, 1/2 cup of the water, and lemon juice. Cook over high heat until a medium brown caramel forms. Remove from heat and stir in the remaining 1/2 cup of water. Pour about 1 tablespoon of caramel into each ramekin. To make the flan: Preheat the oven to 325 degrees F. Cream together the eggs, egg yolks, and sugar in bowl. In a medium saucepan over medium-high heat, bring the half-and-half and vanilla bean to a scald. Gradually whisk the half-and-half mixture into the eggs, a little at a time at first and whisking constantly, to temper the egg mixture. Fill each ramekin almost to the top with the egg mixture. Set the ramekins in a deep baking dish and fill the dish with hot water that reaches halfway up the sides of the ramekins. Bake until the flan is set (jiggly but not firm), about 90 minutes. Let cool and refrigerate. To serve, use a paring knife to cut around the outside of the ramekin and then invert the mold over each serving plate. It may be necessary to shake the flan or gently push it back on one side in order to get the flan to break loose from the ramekin. Serve with the liquid caramel that pours out as a sauce. This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results. ","[Chardonnay, Riesling, Moscato, Cava]

" 36008,"Mango and Rose Water Sorbet 1 cup sugar 3/4 cup water 1 lime, zest finely grated 3 ripe mangos, cut into chunks and frozen (about 2 cups) 2 cups ice cubes 1/2 cup crisp white wine, such as Pinot Grigio 1 teaspoon rose water (or orange blossom water) Fresh mint leaves, for garnish Instructions: In a small saucepan, combine the sugar, water, and lime zest over medium heat. Bring to a simmer, stirring. Reduce the heat to low and stir until the sugar has dissolved completely. Remove from the heat and set aside to cool. Put the frozen mango chunks in a food processor with the ice, wine, rose water, and the cooled lime syrup. Process for 2 to 3 minutes until the ice has broken down and the sorbet thickens. When done, the sorbet will have a slushy consistency. Transfer the food processor bowl to the freezer to harden the sorbet fully, about 1 hour. Store in a covered airtight container. Use within 1 month. To serve, spoon into martini glasses and garnish with mint. ","[Pinot Grigio, Sauvignon Blanc, Riesling, Moscato]" 36009,"Moussaka 8 long narrow eggplants (or 5 to 6 medium size) Extra olive oil, for greasing pan and brushing eggplant 2 cups chopped onion 1/4 cup water 3 tablespoons olive oil 3 pounds very lean ground beef or ground lamb (twice ground) 1/2 teaspoon salt Pepper, to taste (ground fresh) 1/4 teaspoon nutmeg 1/2 teaspoon cinnamon 1 teaspoon sugar 2 tablespoons butter, plus 4 tablespoons, for topping 1 (15-ounce) can tomato sauce 1/2 pound Parmesan or Romano cheese, freshly grated 12 to 14 Royal (or any brand) milk biscuits finely crushed or cracker meal 11 large eggs 1 cup milk 15 by 10-inch deep pan greased (with olive oil) Jelly roll pan Instructions: Peel and slice eggplant into 1/4-inch slices lengthwise. Sprinkle with salt. Place in a colander to drain (about 30 minutes). Rinse and let dry between paper towels. Preheat oven to 350 degrees. Place eggplant onto well oiled jelly roll pans. Brush with olive oil. Bake 10 to 15 minutes until tender. Set aside. In a large skillet cook onions in 1/4 cup water, 3 tablespoons olive oil and 1/4 teaspoon salt until onions are clear. Remove and set aside. In same skillet brown meat. Add cooked onions, salt, pepper, nutmeg, cinnamon, sugar, tomato sauce and 2 tablespoons of butter. Cook, stirring well. Reduce sauce until almost dry and set aside. In 15 by 10-inch greased pan sprinkle 1/2 of the cracker crumbs to cover the bottom (the rest will be used for the top). Place a layer of eggplant close together over cracker crumbs. Top with 1/3 of the grated cheese. Add 1/2 of the meat mixture. Spread evenly. Repeat once more and top with eggplant and cracker crumbs. Sprinkle the remaining Parmesan cheese. Beat 11 eggs and 1 cup of milk together well. Spoon entire mixture on top of mousaka wetting all crumbs and cheese. Drizzle top with 4 tablespoons melted butter. Bake in 350 degree oven for 50 to 60 minutes until golden brown on top and knife inserted in center comes out clean. Cool and cut into diamonds or squares. Serve warm. This recipe freezes well. Thaw and cut into pieces and heat through. ","[Chardonnay, Pinot Grigio, Garnacha, Tempranillo]" 36010,"Raisin Cake from the Pantry 1 cup dried raisins 1 cup (packed) light or dark brown sugar 1 cup water or milk 1/2 cup vegetable shortening or butter 1 teaspoon each ground cinnamon and ginger 2 cups sifted flour, resifted with 1 teaspoon baking soda and 1/2 teaspoon salt 1 cup walnuts, chopped Instructions: Combine the raisins with sugar, water, shortening and spices and simmer for a minute. Cool to room temperature. Preheat the oven to 300 degrees. Lightly grease a 9inch square baking pan. Combine cooled raisin mixture with flour and nuts. Transfer to baking pan and bake 1 hour or until a toothpick when inserted in the center comes out dry. Cool in pan and cut into squares. ","[Chardonnay, Merlot, Cabernet Sauvignon, Zinfandel]" 36011,"Chilaquiles with Corn and Black Beans 1 14-ounce can fire-roasted tomatoes 1 cup chunky tomato salsa 2 cloves garlic, crushed 1 small jalape?o pepper, halved (seeded for less heat) 1 tablespoon vegetable oil 1 red bell pepper, chopped 1 15.5-ounce can black beans, drained and rinsed 1 cup frozen fire-roasted corn 6 cups yellow corn tortilla chips (about 6 ounces) 1 avocado, diced 1/2 cup fresh cilantro 1/3 cup crumbled cotija cheese Instructions: Preheat the broiler. Combine the tomatoes, salsa, garlic and jalape?o in a blender and blend until smooth. Heat a large nonstick broiler-proof skillet over high heat and add the vegetable oil. Add the bell pepper and cook until the edges just begin to soften, 1 to 2 minutes. Add the black beans and corn and cook, tossing, until heated through, 1 to 2 minutes. Remove to a bowl using a slotted spoon. Heat the empty skillet over medium-high heat. Add the tomato mixture and cook until slightly thickened, 3 to 4 minutes. Add 1 cup water to the blender and swirl it around; set aside. Add the chips to the skillet and stir, adding the water from the blender as needed to moisten. Scatter the vegetable-bean mixture over the top. Transfer the skillet to the broiler and broil until heated through, 1 to 2 minutes. Top with the avocado, cilantro and cheese. ","[Sauvignon Blanc, Vermentino, Grner Veltliner, Albari?o]" 36012,"Onion Dip 1 tablespoon vegetable oil 2 cups minced Spanish onions 1 1/2 cups sour cream 1/3 cup minced chives 1 tablespoon Worcestershire sauce 1 teaspoon garlic salt Potato chips, for serving Instructions: Heat the oil in a heavy bottomed pan over low heat. Add the onions and cook over low heat, stirring, until they golden brown in color. This process will take about 20 minutes. Remove from heat, cool. In a large mixing bowl, fold together the onions, sour cream, and chives. Add the Worcestershire sauce and garlic salt; adjust to taste. Cover the dip and allow the flavors to mature for at least 2 hours. Serve with chips. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 36013,"Mac Attack 1 pound elbow pasta 4 ounces sliced American cheese 4 ounces sliced Cheddar 1/2 cup chopped onions 1/2 stick butter 1/4 cup all-purpose flour 4 cups milk 6 ounces grated Romano 1 pound shredded Cheddar Jack 1 tablespoon salt 1 1/2 tablespoons ground black pepper 4 ounces hot sauce 2 pounds ground beef (80/20) 8 strips bacon, cooked until crisp 4 hamburger buns, large enough for a half-pound burger Instructions: Boil the pasta until cooked, 10 to 12 minutes. Drain out the water and place the pasta back into the pot. Take the sliced cheeses and cube them.
In a separate saucepan, fry the onions in the butter until translucent and soft. Add the flour and whisk repeatedly, making a roux, until the mixture is golden brown. Add in the milk and let simmer, stirring occasionally so it does not burn or stick, until the sauce thickens. When the sauce starts to thicken, add in the American, Cheddar, Romano and 4 ounces of the Cheddar Jack. Stir until the cheeses melt and make a thick cheese sauce. Stir in the salt and black pepper, and pour the sauce over the pasta. Add the hot sauce, and mix thoroughly until the pasta is completely coated. Place in the refrigerator and let cool.
Shape the beef into 4 patties. (Sprinkle with salt and pepper if you wish.) In a fry pan or skillet over medium-high heat, cook the burgers to your desired doneness.
In a separate fry pan, make four 4-ounce portions of the mac and cheese, placing them flat in the pan, like little mac and cheese pancakes. Warm them up and cover them with the remaining Cheddar Jack. The cheese should melt and become crispy on the bottom. Using a spatula, place the mac and cheese discs on top of the burgers, and then top with 2 strips of bacon on each. Put the burgers on the buns and enjoy your very own Mac Attack!
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Gavi]" 36014,"Shark Fin Cupcakes 1 cup all-purpose flour 1/2 teaspoon salt
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/2 cup unsweetened Dutch-process cocoa powder 1/2 cup boiling water 1/2 cup sour cream 1 teaspoon pure vanilla extract 2 large eggs, at room temperature 1 cup granulated sugar 1/3 cup vegetable oil 1 cup white candy melts 5 black candy melts
1 1/2 sticks salted butter, at room temperature 3 cups confectioners' sugar 2 teaspoons pure vanilla extract 2 tablespoons milk Blue gel food coloring
Instructions: Make the cupcakes: Preheat the oven to 350? F. Line a 12-cup muffin pan with foil or paper liners. Whisk the flour, salt, baking soda and baking powder in a small bowl. Combine the cocoa powder and boiling water in a medium bowl and whisk well. Let stand 5 minutes, then whisk in the sour cream and vanilla; set aside. Beat the eggs and granulated sugar in a large bowl with a mixer on medium-high speed until light and slightly thickened, 2 to 3 minutes. Reduce the speed to medium low; beat in the vegetable oil until combined. Beat in the flour mixture in two batches, alternating with the cocoa mixture. Finish mixing with a rubber spatula. Divide among the prepared muffin cups. Bake until the tops spring back when pressed, 16 to 22 minutes. Transfer the pan to a rack and let cool 5 minutes, then remove the cupcakes to the rack to cool completely.
Make the fins: Line a baking sheet with parchment paper. Combine the white and black candy melts in a microwave-safe bowl. Microwave in 30-second intervals, stirring, until melted. Let the candy melts cool slightly, then transfer to a resealable plastic bag. Snip off a corner and pipe 12 fin shapes 1 1/2 to 2 inches high on the baking sheet. Refrigerate until hardened, about 10 minutes. Make the frosting: Beat the butter and confectioners' sugar in a large bowl with a mixer on medium speed until combined. Add the vanilla; beat on medium high until creamy, 3 minutes. Add the milk and beat until fluffy, about 1 more minute. Tint with blue gel food coloring until the frosting is swirled.
Spread the frosting on the cupcakes and top each with a candy melt fin.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 36015,"Mashed Potato Zeppole 1 cup cranberry sauce 1/4 teaspoon nutmeg
1 teaspoon lemon zest (from 1 lemon) 1 cup mashed potatoes, at room temperature 3/4 cup whole milk
1/2 cup sugar, plus 1/2 cup, for rolling
4 tablespoons (1/2 stick) unsalted butter, melted
1 teaspoon pure vanilla extract
1 teaspoon cinnamon
2 eggs
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon kosher salt
Vegetable oil, for frying
Instructions: Puree the cranberry sauce with the nutmeg and lemon zest in a food processor. Reserve. In a large bowl, whisk together the mashed potatoes, milk, 1/2 cup sugar, melted butter, vanilla, cinnamon and eggs until smooth. Add the flour, baking powder and salt and stir with a rubber spatula until just combined. Cover with plastic wrap and refrigerate for 1 hour. Heat 2 inches of oil in a heavy-bottomed pan until it reaches 350 degrees F. Place the remaining 1/2 cup sugar in a shallow bowl. With a 1-tablespoon scoop, carefully drop the batter into the hot oil; work in batches to avoid crowding the pan. Fry until deep golden brown and cooked through, about 2 minutes per side, turning with a slotted spoon. Remove to a paper towel-lined plate to drain for a few seconds, then roll in the sugar. Serve with the cranberry dipping sauce. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 36016,"Golden Chicken Kebabs 2 pounds boneless skinless chicken thighs or breasts or a combination 1 cup plain yogurt (whole-milk or 2%) 1 tablespoon minced garlic 1/8 teaspoon saffron threads, dry-roasted, crumbled to a powder, and dissolved in 2 tablespoons warm water 1 tablespoon crushed dried mint (optional) 1/2 teaspoon salt 1/2 teaspoon freshly ground black pepper Instructions: Cut the chicken into small pieces, 1/2-inch cubes or smaller, discarding any fat or tough connective tissue. Combine the yogurt with the remaining marinade ingredients in a small bowl and mix well. Place the chicken pieces in a shallow bowl, pour the marinade over, and stir to ensure that all the chicken is well coated. Let stand, refrigerated, for at least 3 hours or as long as 24 hours. Preheat a charcoal or gas grill or a broiler. Thread the chicken pieces onto metal skewers. Place only a few pieces of chicken on each skewer, and don't cram the pieces together tightly. (if they are packed together, rather than just lightly touching, they will not cook evenly.) Grill or broil 5 to 6 inches from the heat, turning the skewers after 3 minutes for about 10 minutes, until the chicken is cooked through. Serve hot or at room temperature. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 36017,"Healthy Seven Layer Dip 1 pound plum tomatoes, seeded and finely chopped 1 green onion, finely chopped 1 clove garlic, finely chopped 1/2 jalapeno cl, seeds and ribs removed, finely chopped
2 tablespoons fresh lime juice Salt 1 teaspoon canola oil 1 small onion, finely chopped 1/2 teaspoon no-salt-added chili powder 1 can (15-ounce) no-salt-added pinto beans, rinsed and drained Pepper 1 ripe Hass avocado, pitted and peeled 2 tablespoon chopped fresh cilantro 1 cup (from 2 ears) fresh corn kernels 1 large red pepper, finely chopped 4 ounce reduced-fat sour cream 1 1/2 ounces low-fat Cheddar cheese, shredded Instructions: In large bowl, combine tomatoes, green onion, garlic, jalapeno, 1 tablespoon lime juice, and 1/4 teaspoon salt. In 8-inch skillet, heat oil on medium. Add onion; cook 3 to 4 minutes or until golden, stirring. Add chili powder; cook 1 minute. Remove from heat; add beans and 1/8 teaspoon each salt and black pepper. Mash until almost smooth.
In bowl, with fork, mash avocado, cilantro, remaining lime juice, and 1/8 teaspoon salt until almost smooth.
In 1 1/2-quart straight-sided dish, spread bean mixture in even layer. Top with corn and pepper. Spread sour cream and then the salsa over vegetables. Dollop avocado mixture over salsa; spread into even layer. Sprinkle with cheese. Serve immediately, or cover and refrigerate up to 2 hours. Serve with baked tortilla chips. ","[Chardonnay, Sauvignon Blanc, Vermentino, Tempranillo]" 36018,"Maple and Mustard Glazed Butternut Squash 1 small butternut squash, peeled, halved lengthwise and seeded (about 2 pounds) 2 tablespoons vegetable oil 1/4 cup pure maple syrup 2 tablespoons apple cider vinegar 1 tablespoon whole-grain mustard 1 teaspoon chopped fresh rosemary 1 teaspoon Worcestershire sauce Pinch crushed red pepper flakes Kosher salt and freshly ground black pepper 2 tablespoons unsalted butter Instructions: Cut the squash into bite-sized pieces. Heat the oil in a large skillet over medium heat. Working in batches, cook the squash, flipping until browned, about 5 minutes. Transfer to a bowl. Whisk together the maple syrup, vinegar, mustard, rosemary, Worcestershire sauce, pepper flakes, 2 1/4 cups water, 1/2 teaspoon salt and a few grinds of pepper in a medium bowl. Return the skillet to medium heat and pour in the maple mixture, scraping up any brown bits from the bottom of the pan with a wooden spoon. Bring to a boil and return the squash to the pan. Reduce the heat to maintain a low simmer and cook, stirring occasionally, until the liquid almost completely evaporates and the squash is cooked through and glazed, about 25 minutes. Remove from the heat, add the butter and gently stir until melted. Season with salt and pepper. Adjust the consistency of the glaze with 1 to 2 tablespoons of hot water if too thick. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 36019,"Hot Saus Oil, for oiling grill 1/2 pound red cl peppers
2 habanero chiles
2 cups white vinegar
2 tablespoons cayenne pepper
2 tablespoons salt
2 tablespoons sugar
1/2 teaspoon xanthan gum
Instructions: Preheat a grill over medium-high heat. Lightly oil the grill grates. Grill the red chiles and habaneros, turning occasionally, until charred all around. Cut stems off and let cool. In the bowl of a food processor, combine the charred chiles with the vinegar, cayenne, salt, sugar, xanthan gum and 1 cup water. Blend well. Serve with anything, but beware of spiciness! ","[Syrah, Zinfandel, Tempranillo, Garnacha]" 36020,"Chicken Nugget Bacon Ranch Club 2 large eggs 2 cups panko breadcrumbs
1 1/2 teaspoons kosher salt 3/4 teaspoon freshly ground black pepper 1 cup all-purpose flour
1 tablespoon seasoned salt
1/4 teaspoon lemon pepper
2 boneless, skinless chicken breasts, cut into 1 1/2-inch pieces
Vegetable oil, for frying 6 crusty rolls, such as kaiser rolls, split 1/2 cup ranch dressing 6 leaves butter lettuce
12 slices applewood-smoked bacon, cooked crisp, then cut in half 30 dill pickle slices 3 tomatoes, sliced thick
1/4 cup ketchup Instructions: For the chicken nuggets: Whisk the eggs together with 2 tablespoons water in a shallow bowl or dish. Put the panko in a separate shallow bowl or dish and season with 1 teaspoon kosher salt and 1/2 teaspoon pepper. Mix together with a fork to evenly combine. Put the flour in a gallon-sized resealable plastic bag along with the seasoned salt, lemon pepper and remaining 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Seal the bag and shake to combine. Open the bag and add the chicken. Seal and shake to coat the chicken well. Open the bag and begin to coat the nuggets in batches. First, dip a few pieces in the egg wash until coated, then roll in the seasoned panko, pressing the panko evenly into the chicken to make sure it adheres. Work in batches until all the nuggets are coated, placing coated nuggets on a plate. Heat 2 inches oil over medium-high heat in a large, heavy-bottomed Dutch oven until it reaches 325 degrees F. Line a plate with paper towels. Fry the nuggets in 2 batches, flipping once halfway through, until golden brown and completely cooked through, about 3 1/2 minutes per batch. Remove each batch with a slotted spoon or a fish spatula to the lined plate and allow the nuggets to drain. For the sandwiches: Spread the roll bottoms with 1 tablespoon ranch dressing each. Lay 1 piece of butter lettuce on the dressing. Lay 4 pieces of bacon (2 full slices) on the lettuce. Place 4 to 6 chicken nuggets on the bacon. Top with a layer of pickles, then drizzle with a touch more ranch dressing. Top with 2 slices of tomato. Squeeze ketchup on the lids of the sandwiches and close them.
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 36021,"Poached Figs with Mascarpone 12 dried figs (the Middle Eastern kind that are often packaged in the form of a ring) 3 cups hearty red wine 3 ounces cognac (optional) 1 cup brown sugar 2 lemons, 1 peeled, 1 zested 2 cinnamon sticks 4 ounces mascarpone cheese Icing sugar, for presentation Instructions: Stem the figs and cut in 1/2. Place fig halves in a large pot or saute pan. Add wine, cognac, brown sugar, lemon peel and cinnamon sticks. Bring to a boil, then reduce heat to a simmer. Simmer for approximately 20 minutes, or until liquids have reduced by 1/2. Let cool, then serve with a dollop of mascarpone cheese. Drizzle with liquid reduction. Top with lemon zest and a dusting of icing sugar. ","[Barolo, Barbaresco, Chianti Classico, Rioja]" 36022,"Chopped Pickles 4 dill pickles, finely chopped 2 tablespoons white wine vinegar 2 tablespoons chopped dill Instructions: Place the pickles in a small bowl and sprinkle with the vinegar. Add the dill and toss to combine. ","[Chardonnay, Sauvignon Blanc, Riesling]" 36023,"The Perfect Gin and Tonic 4 to 5 tonic water Ice Cubes (recommended: Schweppes) (see Note) 3 ounces gin (recommended: Plymouth Gin) 4 ounces tonic water (recommended: Schweppes) 1 tablespoon freshly squeezed lime juice Lime wedge for garnish Instructions: Place the ice cubes in a tall, narrow, chilled glass (the cubes should come near the top.) Add the gin, then the tonic water, then the lime juice, stirring well. Garnish with lime wedge, and serve immediately.
Note: To make the ice cubes, simply fill an empty ice cube tray with tonic water, and let the cubes freeze. It takes just a few hours. Covered well, the cubes will remain fresh-tasting in the freezer for at least a few weeks. ","[Gin, London Dry Gin, Plymouth Gin, Old Tom Gin]" 36024,"Homemade Sausage 2 pounds fresh ground pork butt 1 teaspoon ground sage 1 1/2 teaspoons salt 1 teaspoon black pepper 1 small red cl pepper, minced or 1/4 teaspoon cayenne Instructions: Mix and blend all ingredients using your fingers. Shape into 2-inch patties. Fry until crisp and brown on both sides. ","[Syrah, Tempranillo, Garnacha, Barbera]" 36025,"Peaches and Cream Breakfast Cake Nonstick cooking or baking spray 1 1/2 cups all-purpose flour 1/2 cup sugar 2 teaspoons baking powder 1/2 teaspoon kosher salt 1/2 cup canola oil 3 large eggs 1/4 teaspoon almond extract 1/2 vanilla bean, split and seeds scraped 1 cup reduced-fat or regular skyr or yogurt 2 peaches diced (about 1 1/2 cups), plus more sliced for serving 1/2 cup sliced almonds 2 tablespoons peach jelly or jam, for serving Mint sprigs, for serving Instructions: Place the rack in the center of the oven and preheat to 350 degrees F. Spray a 9-by-5-inch loaf pan with nonstick spray. Set aside. Stir together the flour, sugar, baking powder and salt in a medium bowl. Add the oil, eggs, almond extract, vanilla bean seeds and 1/2 cup of the skyr. Stir to combine. Fold in the diced peaches and 1/4 cup of the almonds. Transfer the batter to the prepared pan. Top with the remaining 1/4 cup almonds. Bake until the loaf is golden brown, begins to come away from the sides of the pan and a knife inserted into the center of the cake comes out clean, 55 to 60 minutes. Transfer the pan to a rack to cool for 5 minutes, then run a blunt knife between the cake and the sides of the pan. Unmold and let cool, right-side up, to room temperature. Meanwhile, combine the peach jelly and remaining 1/2 cup skyr in a small bowl, leaving a few streaks of jelly. Set aside. Slice the cooled cake with a serrated knife. Top with a dollop of the prepared skyr and garnish with sliced peaches and mint sprigs. The Peaches and Cream Breakfast Cake keeps for up to 3 days in an airtight container. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 36026,"Chicken Fennel Bake 2 fennel bulbs, trimmed Kosher salt and freshly ground black pepper 5 lemons
1/4 cup extra-virgin olive oil
1 pound baby potatoes 1 cup baby carrots
6 chicken thighs
Instructions: Preheat the oven to 375 degrees F. Line a baking sheet with foil. Cut the fennel into thick slices. Shingle them onto the center of the baking sheet and season with salt and pepper. Zest 2 of the lemons and set aside, then juice these lemons into a medium bowl. Whisk the olive oil into the lemon juice and season with salt and pepper. Halve the remaining 3 lemons and add them to the bowl along with the potatoes and carrots. Toss to coat. Spread the vegetables and lemon halves around the outside of the baking sheet. Put the chicken thighs in the same bowl along with the reserved lemon zest and more salt and pepper. Toss to coat. Put the chicken on top of the fennel skin-side up, leaving a little space between pieces. Bake, stirring the potatoes and carrots halfway through, until the chicken is cooked through and the vegetables are tender, 50 minutes to 1 hour. Serve the chicken with the vegetables and roasted lemon halves. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 36027,"Herb & Apple Bread Pudding 8 cups (3/4-inch diced) bread cubes, such as a country boule, crusts removed 4 tablespoons (1/2 stick) unsalted butter 3 ounces pancetta, 1/2-inch diced 2 cups chopped yellow onion (2 onions) 1 1/2 cups chopped celery (2 large stalks) 1 Granny Smith apple, peeled and chopped 1/2 cup medium or dry sherry 2 tablespoons minced fresh rosemary leaves Kosher salt and freshly ground black pepper 1/2 cup chopped fresh parsley leaves 5 extra-large eggs 2 cups heavy cream 1 cup chicken stock, preferably homemade 2 cups freshly grated Gruyere cheese, lightly packed (8 ounces) Instructions: Preheat the oven to 350 degrees F. Spread the bread cubes in a single layer on a sheet pan and bake for 20 minutes, until lightly browned. Set aside. Meanwhile, heat the butter in a large (12-inch) saute pan over medium-low heat. Add the pancetta, raise the heat to medium, and cook for 5 minutes, until starting to brown. Stir in the onion, celery, and apple and cook over medium heat for 8 to 10 minutes, stirring occasionally, until the vegetables are tender. Stir in the sherry, rosemary, 1 tablespoon salt, and 1 1/2 teaspoons pepper and cook for 5 minutes, until most of the liquid is gone. Off the heat, stir in the parsley. Meanwhile, beat the eggs, cream, chicken stock and 1 1/2 cups of the cheese together in a very large mixing bowl. Add the bread cubes first and then the vegetable mixture, stirring well to combine. Set aside at room temperature for 30 minutes to allow the bread to soak. Stir well and pour into a 2 1/2- to 3-cup gratin dish (13 x 9 x 2 inches). Sprinkle with the remaining 1/2 cup of Gruyere and bake for 45 to 50 minutes, until the top is browned and the custard is set. (Insert a knife in the middle to check.) Serve hot or warm. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 36028,"Fusilli alla Caprese 1 pound fusilli pasta 3 tablespoons olive oil 2 cloves garlic, minced 3 cups cherry tomatoes, quartered (about 1 1/2 pints) 1 teaspoon salt 1/2 teaspoon freshly ground black pepper 1/2 cup packed fresh basil leaves, torn 8 ounces fresh mozzarella, diced (about 1 1/4 cups) 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, about 8 to 10 minutes. Drain pasta into a large bowl and reserve 1/2 cup of the cooking liquid. In a medium skillet heat the olive oil over medium heat. Add the garlic and saute until fragrant, about 2 minutes. Add the tomatoes, salt, and pepper. As the tomatoes cook and soften, smash them with a fork. Continue to cook until the tomatoes make a chunky style sauce, about 4 minutes. Transfer the tomato sauce to the bowl with the pasta. Toss to combine. Add the basil leaves and mozzarella. Stir to combine. Add the reserved pasta water, 1/4 cup at a time, until the pasta is moist. Serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 36029,"Baked Bison Hickory Sausage and Artichoke Dip 1 bison hickory smoked sausage link, ? inch diced 4 tablespoons grated Parmesan cheese (packed) 3 tablespoons light mayonnaise 3 tablespoons light sour cream ? teaspoon dried oregano ? teaspoon ground black pepper 1 teaspoon granulated garlic 1 (14 oz.) can artichoke hearts packed in water, well drained, chopped into ? inch pieces ? teaspoon paprika Instructions:

1. Preheat oven to 375°F.
2. In medium bowl whisk 3 tablespoons parmesan cheese, mayonnaise, sour cream, oregano, pepper and garlic until blended.
3. Stir in chopped artichoke hearts and diced bison sausage and then transfer mixture into a small casserole dish. (Can be prepared one day ahead. Cover mixture and refrigerate).
4. Bake dip until heated through, about 20 minutes (30 minutes if chilled).
5. Preheat broiler.
6. Sprinkle dip with remaining tablespoon of parmesan cheese and paprika. Broil until cheese melts.
7. Serve with tortilla chips. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Zinfandel]" 36030,"Sunny's Thick O.G. Snap Shake! 1 cup water 2 cups sugar 1-inches ginger, peeled and sliced 1/2 cinnamon stick 1/2 teaspoon allspice 6-ounces frozen orange juice 4 1/2 teaspoons molasses 3 cups vanilla ice cream 1/2 cup milk Instructions: In a small pot add the water, sugar, ginger, cinnamon and allspice. Bring to a boil over medium heat, stirring to dissolve the sugar, then lower the heat and simmer until slightly thickened. Remove from heat and strain into a bowl. Refrigerate the syrup until cool. Pour the syrup into a blender and add the frozen orange juice, molasses, ice cream and milk. Blend until smooth and serve. ","[Chardonnay, Riesling, Moscato, Merlot]" 36031,"Roasted Asparagus with Olives 1 pound asparagus, trimmed 1/3 cup kalamata olives, pitted 1 tablespoon extra-virgin olive oil 2 tablespoons lemon pepper Instructions: Preheat oven to 425 degrees F. Line baking sheet with aluminum foil. On the baking sheet, place the asparagus and kalamata olives. Drizzle with olive oil and sprinkle with lemon pepper. Toss to coat. Roast for 10 to 12 minutes or until asparagus is crisp-tender. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 36032,"Pumpkin Compound Butter 2 sticks salted butter, softened 1/2 cup pumpkin puree 2 tablespoons honey Instructions: Combine the butter, pumpkin puree and honey in a small mixing bowl until a smooth paste forms. Serve immediately or store in an airtight container, refrigerated, for up to 2 weeks. ","[Chardonnay, Riesling, Gewrztraminer]" 36033,"Grilled Pork Lion with Garlic Rosemary Marinade 2 boneless pork loins 1/4 cup chopped fresh rosemary leaves 1/4 cup minced shallots 5 cloves garlic, finely minced 1 tablespoon minced lemon zest 1/3 cup dry white wine 1/3 cup freshly squeezed lemon juice 1/3 cup extra-virgin olive oil 1/3 cup Dijon mustard 1/4 cup oyster sauce 1/4 cup honey 1 teaspoon chipotle chili sauce Instructions: Rinse the pork loin medallions, place in a bowl. Combine the marinade ingredients and coat the pork loin pieces evenly. Cover and refrigerate for at least 30 minutes or up to 8 hours. Grill the loins for about 5 to 8 minutes on each side. As the pork cooks, brush with marinade. Transfer the pork to a heated dinner plate and serve at once.
   ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Tempranillo]" 36034,"Keto Tuna Salad Cups 4 large eggs 4 strips bacon 1/3 cup olive or avocado oil mayonnaise 2 tablespoons sour cream 1/4 teaspoon lemon zest plus 1 tablespoon lemon juice
   1 stalk celery, thinly sliced Two 5-ounce cans tuna packed in olive oil, 2 tablespoons of the oil reserved and the rest drained
   2 scallions, sliced Kosher salt and freshly ground black pepper 1 medium tomato, halved and cut into 8 slices 16 leaves Bibb lettuce
   Instructions: Cover the eggs with about an inch of water in a medium pot. Bring to a boil, remove from the heat, cover and let stand for 8 minutes. Drain and submerge in ice water. When cool enough to handle, peel the eggs and chop. Meanwhile, cook the bacon in a large nonstick skillet over medium heat until golden and crisp, about 4 minutes per side. Remove to a paper towel-lined plate. Crumble into bite-size pieces.
   Whisk together the mayonnaise, sour cream, lemon zest and juice, celery, reserved tuna oil, three-quarters of the scallions, 1/4 teaspoon salt and several grinds of pepper in a medium bowl. Add the tuna and three-quarters of the bacon and egg and gently fold together (do not overmix). Season with additional salt and pepper if needed.
   Sprinkle the tomato slices with salt and pepper.
   Double-up the lettuce leaves and fill each with some tuna salad. Tuck in a tomato slice. Sprinkle with reserved scallions, bacon and egg.
   ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 36035,"Farro with Vidalia Onion and Asparagus 1/4 cup olive oil 2 Vidalia onions, thinly sliced
   Kosher salt
   1 1/2 cups pearled farro
   1 pound asparagus, trimmed and cut into 1-inch pieces
   1/4 cup chopped fresh flat-leaf parsley
   1 tablespoon red wine vinegar
   2 pinches crushed red pepper flakes
   Freshly ground black pepper Instructions: Bring a medium pot of water to a boil. Heat the olive oil in a large skillet over medium heat. Add the onions and 1/4 teaspoon salt and cook, stirring occasionally, until soft and translucent, about 25 minutes. Increase the heat to medium high and cook, stirring often, until golden brown, 5 to 10 minutes more. While the onions cook, add the farro to the boiling water along with 1 teaspoon salt. Boil until tender but still very toothsome, about 20 minutes. Add the asparagus and cook until crisp-tender, about 2 minutes; drain well. Add the farro and asparagus to the caramelized onions along with the parsley, vinegar and red pepper flakes. Season with salt and pepper. Transfer to a bowl and serve. ","[Barolo, Barbaresco, Chianti, Tempranillo]" 36036,"Jelly Worms in Dirt Two 3-ounce packages strawberry gelatin dessert mix One .25-ounce package unflavored gelatin 1/2 cup heavy cream
   1 slice bread
   1 box chocolate wafer cookies, for serving Instructions: Put 3 cups water in a pan, bring to a boil and turn off the heat. Stir in the strawberry and unflavored gelatin until completely dissolved. Stir in the cream. Pour the hot liquid into a bowl and let stand until slightly thickened, 15 to 20 minutes. Meanwhile, using a tall drinking glass wide enough to hold all the straws, cut out a circle from the slice of bread to fit in the bottom of the glass. Bundle the straws together with a rubber band and stand them up in the glass, pressing the bottom ends into the circle of bread. Using a spouted measuring cup, pour the gelatin mixture into the tops of the straws. Refrigerate until chilled and set up completely, 1 1/2 to 2 hours. Put the chocolate wafers in a resealable plastic bag and crush with a rolling pin. Arrange the crushed cookie on a plate or in a cleaned flower pot. Use the back of a flat wooden spoon to push the gelatin out of the straws. Toss the jelly worms into the crushed cookies, leaving some to stick out. ","[Riesling, Moscato, Vinho Verde, Cava]" 36037,"Vegan Creamy Ranch Macaroni Salad 2 cups raw cashews, soaked for 4 hours, then rinsed and drained 1/4 cup canola oil, plus more for drizzling 1/4 cup white wine vinegar 2 teaspoons dried Italian herb blend 1 1/2 teaspoons garlic powder 1 teaspoon honey
   1 teaspoon onion powder 3/4 teaspoon pepper Kosher salt One 8-ounce box quinoa elbow-macaroni pasta 20 grape tomatoes, halved 2 leaves lacinato kale, stems removed and leaves finely chopped crosswise (save stems for another use) 1 stalk celery, finely chopped 1 ear corn, kernels removed 1 red bell pepper, seeded and chopped Instructions: Blend the cashews, oil, vinegar, dried herbs, garlic powder, honey, onion powder, black pepper and 1 cup water in a blender (preferably high-speed) until smooth; season to taste with salt and refrigerate until cold. Bring a large pot of salted water to a boil. Add the macaroni and cook until al dente, about 10 minutes; rinse with cold water and drain. Spread evenly on a baking sheet, drizzle with oil and toss; let cool. In a large bowl, toss together the cooled macaroni, tomatoes, kale, celery, corn and bell pepper. Add the dressing and toss to combine. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 36038,"Crostini with Sun-Dried Tomato Jam One 8-ounce jar sun-dried tomatoes packed in oil, drained and chopped, oil reserved 1 tablespoon olive oil 1/2 onion, thinly sliced 1 clove garlic, minced 2 tablespoons sugar 1/4 cup red wine vinegar 1 cup water 1/2 cup chicken broth 1 teaspoon chopped fresh thyme leaves 1/2 teaspoon salt 1/2 teaspoon freshly ground black pepper 1 baguette, cut into 3/4-inch slices 1/4 cup olive oil Salt Freshly ground black pepper 5 ounces goat cheese, room temperature 2 teaspoons chopped fresh thyme leaves Instructions: For the sun-dried tomato jam: Place a medium saucepan over medium heat. Add the chopped sun-dried tomatoes, 1 tablespoon of the reserved sun-dried tomato oil, olive oil, onion, and garlic. Stir and cook until the onions are soft and beginning to brown at the edges, about 5 to 7 minutes. Add the sugar, vinegar, water, chicken broth, thyme, salt, and pepper. Bring the liquid to a boil, reduce the heat, and simmer, covered, for 30 minutes. Remove the cover and continue simmering until most of the liquid is reduced and the mixture is the consistency of jam, about 5 to 10 more minutes. Remove from the heat and set aside. For the crostini: Preheat the oven to 400 degrees F. Line a baking sheet with foil. Place the baguette slices on the baking sheet. Using a pastry brush, lightly coat the baguette slices with olive oil. Sprinkle with salt and pepper. Bake until lightly toasted, about 8 minutes. Place the soft goat cheese in a small bowl. Stir in the thyme. To assemble: Spread the crostini with sun-dried tomato jam and top with the goat cheese and herb mixture. Transfer to a serving plate and serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]

" 36039,"Maple Granola To-Go Breakfast Cookies 1 1/2 cups rolled oats 1/4 cup whole almonds with skins, coarsely chopped 1/4 cup pecans, coarsely chopped 1/4 cup green pumpkin seeds (pepitas) 1/4 cup toasted wheat germ 2 tablespoons sesame seeds 2 tablespoons unsalted butter 1/3 cup maple syrup 2 teaspoons pure vanilla extract 1 cup mixed dried fruit, such as diced apricots, dates and pears, or blueberries, cranberries, currants and raisins 2 large egg whites, lightly beaten Nonstick cooking spray Instructions: Preheat the oven to 225 degrees F. Toss the oats, almonds, pecans, pumpkin seeds, wheat germ and sesame seeds in a large bowl.
Melt the butter with 2 tablespoons maple syrup in a small saucepan over medium-low heat. Remove from the heat and stir in the vanilla. Pour the syrup mixture over the oat mixture and stir to coat evenly.
Spread the mixture on a baking sheet. Bake until golden brown, stirring occasionally, about 1 1/2 hours. Remove the mixture from the oven, but leave the oven on.
Transfer the granola to a large bowl. Stir in the remaining maple syrup, the dried fruit and egg whites. Spray twelve 1/2-cup nonstick muffin cups with nonstick cooking spray and firmly press about 1/3 cup of the mixture into each. Bake until set, about 45 minutes.
Transfer the muffin tin to a rack and cool 15 minutes before unmolding. Store cooled granola up to 1 month at room temperature in a tightly sealed container. From Food Network Kitchen ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 36040,"Italian Sausage Caprese Skewer 1 package (19 ounce) JOHNSONVILLE? Hot Italian Sausage Links 1 pint cherry tomatoes, (24 tomatoes) 1 tub (16 ounce) marinated fresh mozzarella balls, (Ciligiene 24? ounce balls) 1 package (2.5 ounces) fresh basil leaves 24 small skewers, wooden or other decorative picks Extra virgin olive oil Balsamic syrup* (can substitute with balsamic vinegar) Fresh ground black pepper to taste Instructions: *Balsamic syrup is available in finer grocery stores.

1. Cook the sausage according to the package directions for the grill or in a skillet.
2. Cut each sausage into 4 to 5 pieces.
3. Assemble each skewer alternating ingredients: tomato, basil, mozzarella, and sausage.
4. Arrange skewers on a platter, drizzle with Extra Virgin olive oil and balsamic syrup.
5. Sprinkle with salt and a grinding of fresh black pepper. ","[Barolo, Barbaresco, Chianti, Montepulciano]" 36041,"A Vegetable Pie Filled with Spinach, Raisins, and Ras El Hanout, Topped with Herbed Bulgar Walnut Crust 2 baking potatoes, like russets, thinly sliced 2 tablespoons olive oil Salt and pepper 1 onion 2 carrots 1 fennel bulb 1 tablespoon ginger 1 tablespoon garlic 3 tablespoons olive oil 1 tablespoon ras el hanout (available at middle eastern groceries) Salt and pepper 1/2 cup white wine 1/2 cup raisins 2 bunches fresh spinach 1 cup bulghur 1 cup hot water 1 orange 1 lemon 1 bunch thyme 1/2 cup walnuts 2 teaspoons garlic Salt and pepper 1 tablespoon olive oil Instructions: Brush 4 gratin dishes with olive oil, arrange potatoes in the dishes, brush them with olive oil and season. Then prebake 5 to 6 minutes at 400 degrees. Prepare filling by sauteeing the vegetables and aromatics in olive oil until lightly caramelized. Stir in the ras el hanout and cook until strongly aromatic. Add wine and raisins and reduce until moist but not liquidy. Lightly wilt in spinach, adjust seasoning and fill in shells. Prepare crust by steeping bulghur with hot water then flavoring with citrus, walnuts toasted with garlic and olive oil. Season and mound over filling. Bake all 12 minutes at 375 degrees ","[Chardonnay, Sauvignon Blanc, Vermentino, Tempranillo]" 36042,"Kick-in-the-Head Cocktail 1/2 cup mango juice Juice of 2 limes, plus 2 lime wedges, for garnish 1/2 cup fresh orange juice 2 jiggers (3-ounces) rum 2 jiggers (3-ounces) bourbon 1 shake black pepper 1 to 2 cups ginger ale (depending on how fizzy you like it) Instructions: Combine the mango juice, lime juice, rum, bourbon, and black pepper in a large shaker. Shake to combine. Drop a handful of ice into each glass, divide the mixture between them. Run a slice of lime along each rim and drop the lime in the glass. Top each drink with ginger ale. Sip slowly and enjoy! ","[Mauritius, Moscato, Sauvignon Blanc, Sparkling Wine]" 36043,"Sesame Noodles with Chicken Kosher salt 1 pound spaghetti or Chinese egg noodles 2 tablespoons toasted sesame oil 1 garlic clove, peeled 1 (1-inch) piece peeled fresh ginger 1/2 cup smooth peanut butter 1/4 cup soy sauce 2 tablespoons dark brown sugar 1 tablespoon rice vinegar 3/4 teaspoon crushed red pepper 1/4 cup hot water 1 Kirby cucumber, halved and sliced 1 cup shredded cooked chicken 6 scallions (white and green parts), sliced 1/4 cup dry-roasted peanuts, chopped Instructions: Game Plan: Make the sauce while the noodles cook. Bring a large pot of cold water to a boil over high heat. When the pasta water boils, salt it generously, add the spaghetti or noodles, and cook, stirring occasionally, until al dente. Drain and rinse under cold running water. Put the spaghetti in a large bowl and toss with the sesame oil. To make the Peanut Sauce: In a blender drop in the garlic and ginger while the motor is running. When the chopping is complete, stop the machine and add the peanut butter, soy sauce, brown sugar, vinegar, and red pepper. Process until smooth, then--with the blender running--slowly pour in the water. To serve, toss the spaghetti with the Peanut Sauce, then top with the cucumber, chicken, scallions, and peanuts. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 36044,"Bobby's World Famous Steak Rub from Mesa, Bar Americain and Bf Steak 1 cup ancho chili powder 1/3 cup Spanish paprika 3 tablespoons ground dried oregano 3 tablespoons ground coriander 3 tablespoons dry mustard 1 tablespoon ground cumin 1 tablespoon kosher salt 1 tablespoon ground black pepper 2 teaspoons cl de arbol, optional Instructions: Whisk together all ingredients. Store rub in a container with a tight fitting lid in a cool, dark, place. ","[Malbec, Syrah, Tempranillo, Zinfandel]" 36045,"Habanero Parmesan Bacon Burger 1/4 cup cottage cheese 1 cup mayonnaise
   1/4 cup sour cream
   1 tablespoon grated red onion
   1 tablespoon chopped fresh parsley
   3 sprigs fresh dill, chopped
   1 clove garlic, minced 5 strips hickory smoked bacon 3 habanero peppers
   2 1/2 pounds 80/20 ground sirloin 1/2 cup grated Parmesan Salt and coarsely ground black pepper 5 brioche hamburger buns 2 ounces canola or vegetable oil
   Shredded iceberg lettuce, for topping Salted tomato slices, for topping French fries, for serving Instructions: For the cheese spread: Place the cottage cheese in a blender and puree until smooth. Transfer the cottage cheese to a mixing bowl. Add the mayonnaise, sour cream, onion, parsley, dill and garlic, and fold together with a spatula. Keep refrigerated until needed. For the burgers: Cook the bacon three-quarters of the way, remove from the pan and place on paper towels to drain any excess grease. When cool, cut into small pieces and set aside. Remove the stems from the peppers and halve them lengthwise. Scrape out the seeds (or leave them in if you like it HOT!) and finely dice. Set aside. Place the ground beef in a large mixing bowl. Add the diced bacon, peppers and the cheese. Mix together by hand just until incorporated. Don't overwork the burger mixture, as it will make the burgers tough. Shape the burgers into five 8-ounce patties. Sprinkle with salt and pepper on both sides. Set the grill to high and cook the patties for 3 minutes on the first side, and then flip. Cook another 4 minutes for medium rare, or longer for desired temperature. Split the buns and brush with the oil. Toast the buns on the grill. Place some lettuce and tomato slices on the bottom half of the burger bun. Place the burger on top of the lettuce and tomatoes, then top the burger with a good amount of the cheese spread. Finish with the other half of the bun and serve with French fries. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Tempranillo]" 36046,"Sauteed Shrimp with Peppers, Spicy Peach Chutney and Cheese Grit Cakes 5 cups water 4 cups apple cider vinegar 1 1/2 ounces from a container of Dole Orchard Peach frozen concentrate 1 tablespoon ground cloves 1 tablespoon diced fresh garlic 3 tablespoons fresh chopped ginger Salt 1/4 cup brown sugar 2/3 cup seeded, minced fresh jalapeno peppers 3 cups chopped onion 2 cups dried cherries, diced 5 fresh peaches, peeled, pitted and diced 2 tablespoons cold water 2 tablespoons cornstarch 4 cups water 1/2 teaspoon salt 1 cup grits 4 tablespoons butter 1/4 pound sharp Cheddar cheese Cayenne pepper 1 egg, beaten Coating Flour 2 beaten eggs Bread crumbs Butter or olive oil for sauteing 1 diced red pepper 1 diced yellow pepper Olive oil 18 shrimp, peeled, deveined, tails on 2 tablespoons fresh cilantro Instructions: For the chutney: Mix water, cider vinegar, peach juice concentrate, ground cloves, garlic, ginger, salt to taste,sugar, jalapeno peppers and onion in a large saucepan. Simmer uncovered for 30 minutes. It will be liquid. Add cherries and peaches and simmer 15 minutes more to plump up the cherries and cook the peaches. Mix cold water and cornstarch and stir into chutney. Cook, stirring, about 30 seconds. You may want to add more cornstarch water if you prefer a thicker product. For the grit cakes: Boil water and add salt. Slowly stir in grits. Cook until thick. Remove from heat and add butter, cheese, cayenne and beaten egg. Set aside to cool slightly, then refrigerate. When the mixture is cold, form into patties about 4-inches across and 1inch thick. Place flour on a wide plate, eggs in another plate and crumbs in another plate. Dip patties first into flour, then into eggs, then cover with bread crumbs. Chill 30 minutes or up to overnight. Heat butter or olive oil in a saucepan and saute grit cakes until golden brown on both sides. For the shrimp: Saute peppers in olive oil until tender and set aside. Add shrimp and saute just until cooked through. Place a ladle of warmed chutney on a plate. Place grit cake in the middle. Arrange the shrimp around and sprinkle with peppers and cilantro. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 36047,"Celery Succotash Salad 2 tablespoons Dijon mustard 2 tablespoons honey, a healthy drizzle 1/2 lemon, juiced 2 tablespoons red wine vinegar, eyeball it 1/3 cup extra-virgin olive oil, eyeball it Salt and pepper 1 whole celery heart, thinly sliced 1/2 cup shredded carrots 1 (10-ounce box) frozen corn kernels 1/2 red bell pepper, chopped 1/2 small to medium red onion, chopped 2 tablespoons chopped fresh thyme leaves Instructions: In a medium bowl, combine the mustard, honey, lemon juice, and vinegar then whisk in extra-virgin olive oil and season the dressing with salt and pepper. Add the celery, carrots, corn, chick peas, peppers, onions, and thyme. Toss to combine the salad and adjust salt and pepper, to taste. ","[Chardonnay, Sauvignon Blanc, Riesling, Gavi]" 36048,"Cheddar Kale Souffle Unsalted butter, for the ramekins 2 tablespoons extra-virgin olive oil 1 medium onion, chopped One 16-ounce package frozen kale, thawed Kosher salt and freshly ground black pepper 1 cup shredded Cheddar (about 4 ounces) 6 large eggs 1 1/2 cups milk Instructions: Preheat the oven to 350 degrees F. Butter the ramekins. Heat the oil in a large skillet over medium heat until hot. Add the onion and cook, stirring, until golden, 6 to 8 minutes. Stir in the kale, 1 teaspoon salt and a couple turns of pepper and cook until tender, about 6 minutes. Divide the kale mixture evenly among the prepared ramekins. Sprinkle with the Cheddar. Separate the egg whites and yolks. Whisk together the yolks, milk and 1/2 teaspoon salt in a large bowl. In a separate bowl, beat the egg whites and 1/4 teaspoon salt with an electric mixer until they hold soft peaks, being careful to not overbeat. Then gently fold the whites into the yolk mixture. Divide the egg batter evenly among the ramekins and bake until the eggs are set and puffed, about 25 to 30 minutes. Serve immediately. ","[Burgundy, Sauvignon Blanc, Riesling, Pinot Grigio]" 36049,"Prosciutto Cotto Pinwheels 2/3 cup fresh ricotta cheese, at room temperature 1/4 teaspoon chopped fresh rosemary 1/4 cup freshly grated parmigiano-reggiano cheese 2 teaspoons extra-virgin olive oil 12 slices (1/2 pound) thinly sliced prosciutto cotto (Italian cooked ham) 3/4 cup chopped jarred giardiniera (Italian pickled vegetables) Instructions: Mix the ricotta, rosemary, parmigiano and olive oil in a bowl with a rubber spatula until smooth. Lay 2 pieces of prosciutto cotto on a board in front of you lengthwise, overlapping by half and patching holes where needed. Spread about 2 tablespoons of the cheese mixture evenly over the prosciutto. Sprinkle the side closest to you with 2 tablespoons giardiniera and press gently into the cheese. Roll the prosciutto into a pinwheel starting with the edge closest to you, rolling away from you. Repeat with the remaining prosciutto and filling. Wrap each roll tightly in plastic wrap and chill in the refrigerator at least 4 hours to firm up. To serve, unwrap the rolls and slice into 3/4-inch pieces with a sharp knife. ","[Barolo, Barbaresco, Chianti Classico, Tempranillo]" 36050,"Upside-Down Walnut Mince 2 cups all-purpose flour 1 teaspoon salt 1 cup butter flavored shortening, cold (recommended: Crisco) 1/2 cup cold water 1 teaspoon olive oil 1/4 cup sliced boneless pork cutlet 1/2 cup red wine (Merlot preferred) 3 tablespoons butter 3 medium Granny Smith apples, peeled, cored, chopped 1 medium pear, cored, chopped 1/2 medium orange, zested and juiced 1/4 cup minute tapioca 1/2 cup golden raisins 1/2 cup dark raisins 2 1/2 ounces dried cherries 1/2 cup granulated sugar 1/2 teaspoon salt 1/4 teaspoon ground ginger 1/8 teaspoon ground cloves 1/2 teaspoon ground cinnamon 3 to 5 tablespoons butter 3 to 5 tablespoons light corn syrup 1/2 cup brown sugar 15 to 20 walnut halves Instructions: Crust Preparation: Preheat oven to 425 degrees F. Place shortening, flour and salt in bowl. Cut in shortening until small pea-sized pieces form. Add water. Toss with fork until mixture holds together (chill if time permits). Roll out half of dough to desired size. Place in pan sprayed with nonstick cooking spray. Refrigerate until needed. Roll out rest of dough and refrigerate. Scraps may be saved to cut decorations, if desired. Bake on cookie sheet at 425 degrees F for 10 minutes or until desired color is obtained. Filling Preparation: Preheat oven to 425 degrees F. In medium saucepan, add olive oil and heat. Brown sliced pork and deglaze pan with wine and butter. Cover and simmer for approximately 8 minutes. Combine remaining ingredients and mix. Mince pork mixture in food processor and pour over fruit. Mix well. Place in crust-lined 9-inch pie plate. Cover with remaining rolled out crust and seal edges. Bake at 425 for 50 to 60 minutes. When pie is removed from oven, carefully place serving plate on top of pie and invert. Gently lift pan away from pie with fork. Glaze Preparation: In a medium saucepan, heat butter, corn syrup and brown sugar over medium heat until bubbling. Continue to cook, stirring occasionally for 1 minute or until brown sugar is completely dissolved. Remove from heat and place walnut halves into mixture. Coat and remove walnuts to a waxed paper lined cookie sheet. Let walnuts cool. Five minutes before removing the pie from the oven, reheat the caramel mixture. Drizzle caramel mixture over inverted pie and top with walnuts. Serve.; ","[Chardonnay, Pinot Grigio, Riesling, Sparkling wine]

" 36051,"Turkey Giblet Gravy 1 tablespoon canola oil 1 turkey neck, reserved from turkey and cut in half 1 turkey backbone, reserved from turkey and cut in half 1 set giblets, reserved from turkey 1 small onion, quartered 1 medium carrot, quartered 1 stalk celery, quartered 1/4 teaspoon kosher salt 6 cups water 2 sprigs fresh thyme 1 sprig fresh rosemary 1 bay leaf 1 teaspoon whole black peppercorns 1 tablespoon all-purpose flour 1 tablespoon potato starch 1 teaspoon fresh rosemary, finely chopped 1 teaspoon fresh sage, finely chopped 1/2 teaspoon fresh thyme, finely chopped 1 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper Instructions: For the giblet stock: Heat the oil in a 6 1/2-quart stockpot over medium heat until it shimmers. Add the neck and backbone and saute 5 to 6 minutes or until browned. Add the giblets, onion, carrot, celery and kosher salt. Cook, stirring occasionally, until vegetables are softened, 4 to 5 minutes. Pour in the water and add the thyme, rosemary, bay leaf and black peppercorns.
Cover and bring to a boil over high heat. Uncover, reduce heat to low and simmer for 1 1/2 hours or until the stock reduces to 3 cups.
Strain the stock through a fine mesh strainer and cool slightly. Discard all solids but the giblets. Chop the giblets and set aside.
For the giblet gravy: Place 2 cups of the giblet stock in a 4-quart saucier over medium heat.
Combine 1/2 cup of cool stock with the all-purpose flour in a jar with a tightly fitted lid. Shake vigorously until starch dissolves and no lumps remain.
Gradually add the flour slurry to stock, whisking constantly. Bring to a boil and cook for 3 to 4 minutes or until thickened slightly.
Combine the remaining 1/2 cup of cool stock with the potato starch in the lidded jar and shake vigorously until the starch dissolves and no lumps remain.
Turn off the heat, remove the saucier from the burner and whisk until the liquid temperature decreases to 190 degrees F. Return to low heat and whisk in the potato starch slurry, rosemary, sage, thyme, salt and pepper. Simmer for about 5 minutes to heat through and thicken, then season with additional salt and pepper, if desired. Add the chopped giblets and stir to combine. Keep warm in a thermos until ready to serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 36052,"Creole Shrimp 1 stick (8 tablespoons) cold unsalted butter, cubed 1 large clove garlic, minced
1 tablespoon fresh lemon juice
1 tablespoon ground black pepper
2 teaspoons Creole seasoning
1/4 cup Worcestershire sauce
1 jumbo head-on prawn, deveined, shell on
Instructions: In a medium skillet, heat the butter over medium-high heat until melted. Add the garlic, lemon juice, pepper, Creole seasoning and Worcestershire. Add the shrimp and cook until pink, 3 to 5 minutes. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 36053,"Emeril's Vegetarian Egg Rolls 2 tablespoons sesame oil 2 tablespoon canola oil 1/2 head green cabbage, shredded 1 cup julienne carrots 1 cup julienne snow peas 1 tablespoon corn starch 1/4 cup soy sauce 8 egg roll wrappers Peanut oil, for deep frying 1/4 cup dry mustard 1/4 cup water Cilantro leaves, garnish Instructions: In a skillet over medium-high heat, heat the sesame and canola oil. Saute cabbage for 2 minutes. Add carrots and snow peas. Cook an additional 1 minute. Whisk together cornstarch and soy sauce until smooth. Stir into vegetable mixture. Cook until sauce comes to a boil and is slightly thickened, about 2 minutes. Remove from heat and cool. Lay the egg roll skins on a flat surface and lightly brush edges with water. Place 1/8 of the filling at one end of each skin, leaving a 1/4-inch border at the top and sides. Roll wrapper over filling, tucking in the ends after the first roll. Heat 3-inches of peanut oil in a large, deep saucepan. When the oil is hot, about 350 degrees F, fry the egg rolls until golden brown, about 2 to 3 minutes. Remove from the fryer and drain on paper towels. Season with Essence. To serve, slice each egg roll in half, diagonally and place on each serving plate. Combine dry mustard with water. Drizzle each egg roll with the hot mustard. Garnish with cilantro leaves. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 36054,"Cooked Cranberry and Orange Relish 1/2 cup each of water and orange juice 3/4 cup sugar 1 bag whole fresh cranberries 1 tablespoon grated orange rind Instructions: Make this a day ahead and serve chilled. In a non-reactive saucepan, combine the water, orange juice and sugar. Bring to a boil, stirring continuously. Add the cranberries and cook only for about minutes or until the skins of the berries pop. Remove pan from heat and add orange rind. Transfer mixture to a bowl and let cool to room temperature. Leftovers can be thinned with some liqueur and used as a hot sauce to spoon over frozen yogurt or pound cake. ","[Chardonnay, Riesling, Moscato, Vinho Verde]" 36055,"Thankful Shepherd's Pie One 9-inch refrigerated pie crust 1 tablespoon butter
1 small yellow onion, diced
2 cloves garlic, minced
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 cup gravy, plus 1/4 cup warmed for drizzling
1 cup whole milk, at room temperature
3 cups diced turkey
1 cup glazed carrots, chopped 1/2 cup fresh or frozen corn kernels
1/2 cup fresh or frozen peas
1 teaspoon chopped fresh parsley
1 teaspoon chopped fresh thyme
1/2 teaspoon chopped fresh oregano
2 cups mashed potatoes
1/4 cup freshly grated Parmesan Instructions: Place a rack on the top of the oven and preheat to 450 degrees F. Press the dough into a pie plate, prick the bottom of the crust with a fork and flute the edges. Bake the crust until golden, about 10 minutes. Heat the butter in a large saucepan over medium heat. Cook the onions, stirring occasionally until they are softened, about 5 minutes. Add the garlic, 1/4 teaspoon of the salt and 1/8 teaspoon of the pepper, and cook until fragrant, about 1 minute. Stir in 1 cup of the gravy and the milk, and bring to a boil. Reduce the heat and simmer until thickened, about 5 minutes. Stir in the turkey, carrots, corn, peas, parsley, thyme, oregano, and the remaining 1/4 teaspoon salt and 1/8 teaspoon pepper, making sure all of the ingredients are evenly coated with the gravy. Simmer until the mixture is warmed through, about 5 minutes. Pour the mixture into the pie shell. Use a spatula or wooden spoon to spread the mashed potatoes evenly over the mixture, making sure the potato layer meets the edges of the crust. Cover the potatoes with the cheese. Bake the pie until the top is golden, 25 to 30 minutes. To serve, cut into slices and drizzle with gravy. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 36056,"Quick and Easy Dinner Nachos Supreme 1 pound ground beef 1 package (about 1 ounce) taco seasoning mix 1 can (10 3/4 ounces) Campbell's? Condensed Tomato Soup 1 1/2 cups water 1 1/2 cups uncooked instant white rice Pace? Chunky Salsa Shredded Cheddar cheese Shredded lettuce Tortilla chips Instructions: Cook the beef and taco seasoning in a 10-inch skillet until the beef is well browned, stirring often to separate meat. Pour off any fat. Stir the soup, water and rice in the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 5 minutes or until the rice is tender. Top with the salsa, cheese and lettuce. Serve with the tortilla chips for dipping. Serving Suggestion: Serve with carrot and celery sticks. For dessert serve chunky applesauce sprinkled with cinnamon. ","[Merlot, Malbec, Tempranillo, Zinfandel]" 36057,"\Ice Cream\ Sandwiches 3/4 cup peanuts 1/2 teaspoon sea salt 12 peanut butter cookies from a bakery 2 pints peanut butter-and-fudge sorbet, such as Talenti Instructions: Place the peanuts in a small saut pan and toast over medium-low heat until golden. Sprinkle with sea salt, toss and set aside to cool. Place the peanuts in a food processor fitted with the steel blade and pulse until finely chopped. Transfer to a plate and set aside. Place 6 cookies, flat side up, on a sheet pan covered with parchment paper. Soften the sorbet for about 15 seconds in the microwave, until it's pliable but not defrosted. Place a large scoop of the sorbet on top of each cookie and place a second cookie on top of the sorbet, flat side down. Lightly press down on the top cookie until the sorbet reaches the edge. Roll the edge of the cookies in the chopped peanuts and place in the freezer for about one hour before serving. ","[Chardonnay, Riesling, Gewrztraminer, Chenin Blanc]" 36058,"Turkey Souvlaki with Garlic-Yogurt Sauce 1 tablespoon olive oil 4 reserved turkey burgers 1 teaspoon allspice 1 teaspoon ground cumin 1 teaspoon dried oregano 1 cup lowfat plain yogurt 1/4 cup grated cucumber 1 teaspoon garlic powder 8 pieces lettuce 8 pita pockets (preferably the \pillowy\ pockets that are slightly thicker than traditional pita pockets) Instructions: Heat large skillet over medium heat and add 1 tablespoon of oil. Break turkey burgers up into small pieces and add pieces to skillet. Add allspice, cumin, and oregano and mix well. Cook 5 minutes to heat through, stirring frequently. Meanwhile, in a small bowl, combine yogurt, cucumber and garlic powder. Mix well. Place a piece of lettuce in the bottom of the pita pocket. Spoon turkey mixture onto lettuce in pita pockets and top with yogurt mixture. ","[Riesling, Pinot Grigio, Vermentino, Gavi]" 36059,"Baby Greens with Grapes, Pecans and Gorgonzola 2 tablespoons butter 1/4 cup brown sugar 1/2 teaspoon cayenne pepper 1/2 teaspoon salt 1 teaspoon water 1 cup pecan halves 1/2 cup extra virgin olive oil 3 tablespoons white wine vinegar 4 oz. wt. gorgonzola cheese, crumbled (about 1 cup crumbled) 1/4 teaspoon black pepper, ground 8 oz. wt. baby greens salad mix, or a mix of your favorite lettuces (about 6 big handfuls) 2 cups California seedless grapes, separated and rinsed Instructions: Butter a metal cookie sheet and set aside. In non-stick frypan, combine first set of ingredients. Bring to boil over medium-high heat. Stir until sugar is dissolved, about 2 minutes. Mixture will be bubbly and foamy looking (BE CAREFUL THIS IS EXTREMELY HOT!) Add pecan halves and stir while cooking for one and 1/2 minutes. Remove pecans to cookie sheet and spread to separate. Let cool thoroughly. Whisk together dressing ingredients until combined. To assemble salad, toss greens with grapes, nuts and vinaigrette. Nuts can be done in advance, keep stored in airtight container. Dressing can be made in advance and stored refrigerated. Nutritional Stats: Calories 458; Protein 6.5g; Carbohydrate 23g; Fat 40g; Calories from Fat 75%; Saturated Fat 9g; Cholesterol 31mg; Fiber 2.6g; Sodium 592mg ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 36060,"Wild Mushroom Pizza 1 recipe Basic Pizza Dough, recipe follows 1/2 cup My Marinara Sauce, recipe follows 10 ounces mixed exotic mushrooms (shiitake, oyster, any wild mushrooms available), chopped 2 tablespoons olive oil 8 garlic cloves, roasted 3 ounces Gruyere cheese 3 ounces Parmesan cheese, grated 3 ounces Swiss cheese, grated 1 package yeast 1/2 teaspoon sugar 3/4 cup warm water 2 cups allpurpose flour Dash of salt 2 tablespoons olive oil 1 medium to large onion, diced 3 garlic cloves, minced 1 red bell pepper, diced 4 tablespoons olive oil 1 (4ounce) can mushroom pieces, drained 1 (24ounce) can whole tomatoes, chopped, juice reserved 1 pound fresh tomatoes, diced 1 (4ounce) can ripe olives, diced 1 (6ounce) can tomato paste 2 teaspoons sugar 1 teaspoon salt 1/2 teaspoon freshly ground black pepper 1/2 teaspoon dried oregano 1/2 teaspoon dried basil 2 bay leaves Instructions: Preheat oven to 400 degrees F. Prepare pizza dough and roll it out to fit a 14inch pan. Spread My Marinara over the dough. In a skillet, saute the mushrooms in the olive oil. Spread the mushrooms on top of the sauce and cover them with dollops of the roasted garlic. Sprinkle all over with the cheeses and bake until all of the cheese melts, about 15 minutes. Mix the yeast, sugar and water in a small bowl. Proof the yeast by letting it stand 5 to 10 minutes until bubbles form. Sift the flour and salt into a large mixing bowl. Add the oil and yeast mixture to the dry ingredients. With a wooden spoon, mix thoroughly until the dough is smooth. After the dough forms, continue kneading and working until all of the flour is incorporated and the texture is smooth. Let the dough rest in an oiled mixing bowl for 20 to 30 minutes. Punch down before rolling. Saute the onion, garlic and the red bell pepper in the oil in a large pot for 5 to 7 minutes. Add the mushrooms, canned tomatoes with the juice, and the fresh tomatoes, stirring well to combine all ingredients. Add the olives, the stir in the tomato paste. Sprinkle the sugar, salt, pepper, oregano and basil over the mixture, and place the bay leaves in the pot. Mix well. Bring the mixture to a boil, lower to simmer, cover and cook about 2 hours. Remove the bay leaves before serving. ","[Chardonnay, Pinot Grigio, Gavi, Vermentino]" 36061,"Parmesan Cheese Twists 1/2 of a 17.3-ounce package Pepperidge Farm? Puff Pastry Sheets (1 sheet), thawed 1 egg 1 tablespoon water 1/4 cup grated Parmesan cheese 1 tablespoon chopped fresh parsley 1/2 teaspoon dried oregano leaves, crushed Instructions: Heat the oven to 400 degrees F. Beat the egg and water in a small bowl with a fork or whisk. Stir the cheese, parsley and oregano in a small bowl. Unfold the pastry sheet on a lightly floured surface. Roll the pastry sheet into a 14x10-inch rectangle. Cut in half lengthwise. Brush the halves with the egg mixture. Top 1 half with the cheese mixture. Place the remaining half over the filling, egg-side down. Roll gently with a rolling pin to seal. Cut the pastry crosswise into 28 (1/2-inch) strips. Twist the strips and place on a baking sheet, pressing down the ends. Brush the pastries with the egg mixture. Bake for 10 minutes or until the pastries are golden brown. Remove the pastries from the baking sheets and let cool on wire racks for 10 minutes. Tip: To make ahead, place the unbaked twists onto a baking sheet and brush with the egg mixture. Cover and freeze until firm. Remove the frozen strips from the baking sheet and store in a gallon size resealable plastic bag in the freezer for up to 1 month. Bake the frozen pastries on a baking sheet at 400 degrees F for 15 minutes or until the pastries are golden brown. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 36062,"Slow Roasted Halibut 1 1/2 sticks (12 tablespoons) unsalted butter, softened Four 6- to 8-ounce halibut fillets, skin removed
Kosher salt and freshly ground black pepper
12 middle neck clams, cleaned
3 cloves garlic, smashed
2 shallots, roughly chopped Small bundle fresh parsley with stems, roughly chopped (optional) 1 cup dry white wine 1 cup Champagne 2 sprigs fresh thyme
1 fresh bay leaf
1 shallot, thinly sliced
Juice and peel of 1 lemon
1 teaspoon black peppercorns
1 stick (8 tablespoons) unsalted butter, cubed and chilled
1 tablespoon creme fraiche
Kosher salt and freshly ground black pepper 4 ounces uni
1 tablespoon finely sliced chives 1 zucchini, thinly sliced on a mandoline Zest of 1 lemon
Extra-virgin olive oil Caviar Instructions: Preheat the oven to 250 degrees F. For the fish: Line a quarter sheet pan with parchment paper. Butter the parchment with 2 tablespoons of the butter, then smear another 2 tablespoons on the halibut fillets. Season the fillets on both sides with salt and place in the oven to slow roast until opaque and cooked through, about 15 minutes. Meanwhile, heat a deep-sided pan over medium-high heat until very hot. Add the remaining 8 tablespoons butter, the clams, garlic, shallots, parsley and a pinch of salt. And the wine, immediately cover with a lid and steam until the clams open, about 5 minutes. Transfer the clams to a bowl and set aside. Pour the clam cooking liquid through a fine-mesh strainer and set aside. For the beurre blanc: Combine the reserved clam liquid, Champagne, thyme, bay leaf, shallots, lemon juice and peel and peppercorns in a large saucepan. Bring to a boil over medium-high heat and reduced by two-thirds (the saucepan will be almost dry), 10 to 15 minutes. Strain through a fine-mesh strainer fitted with a coffee filter into a small pot. Place the pot over medium-low heat, add a few cubes of the chilled butter and whisk constantly until the butter is melted. Repeat the process 2 more times with the remaining butter. Don\u2019t allow the sauce to boil or it will break. Whisk in the creme fraiche and a pinch of salt. Using an immersion blender, blend the uni into the sauce, then stir in the chives. Remove the clams from their shells, add them to the beurre blanc and keep the sauce warm until ready to serve. For serving: Cover the bottom of each plate with a layer of zucchini slices, slightly overlapping them in a circular pattern. Top with the lemon zest and a drizzle of olive oil and season with salt and pepper. Place a halibut fillet on the zucchini, spoon the beurre blanc over the fish, then top with caviar. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Sparkling wine]

" 36063,"Herb-Roasted Pork Loin with Gremolata One 3-pound boneless pork loin roast, trimmed 1/4 cup fresh rosemary, chopped
4 cloves garlic, roughly chopped
1 teaspoon fennel seed
1 1/2 teaspoons kosher salt
3 tablespoons extra-virgin olive oil
1 cup packed fresh parsley leaves, chopped 1 teaspoon lemon zest, from 1 lemon
1 tablespoon lemon juice, from 1/2 lemon
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/2 cup extra-virgin olive oil
Instructions: For the roast: Remove the pork loin from the fridge 30 minutes before cooking. Preheat the oven to 400 degrees F. Place the rosemary, garlic and fennel seeds in a small pile on a cutting board. Run your knife through the pile a few times to chop everything finely and mix the ingredients together. Place the herb mixture in a small bowl and stir in the salt and olive oil to make a paste. Set aside. Using a sharp paring knife, make ten 1-inch-deep incisions in the top and sides of the pork loin. Rub the herb paste all over the roast, especially in the cut surfaces. Tie the roast in three spots using butcher's twine. Transfer to a rimmed baking sheet. Roast to an internal temperature of 145 degrees F, about 40 minutes. Remove the roast from the oven and allow to rest for 10 minutes before slicing. For the gremolata: While the roast rests, whisk together the parsley, lemon zest, lemon juice, salt, pepper and olive oil in a small bowl. Serve the gremolata alongside the sliced pork. ","[Barolo, Chianti, Tempranillo, Garnacha]" 36064,"Nasi Goreng 1 1/2 cups long grain rice, or 3 cups cooked and cooled long grain rice 2 tablespoons soy sauce 1 tablespoon fish sauce 2 teaspoons sambal oelek, plus more for serving 3 tablespoons peanut oil 3 large eggs, beaten 12 ounces small shrimp, peeled and deveined 2 medium shallots, thinly sliced 2 cloves garlic, thinly sliced 1 tablespoon brown sugar 1/2 teaspoon ground coriander 3 scallions, julienned, soaked in cold water 1 small carrot, julienned, soaked in cold water Hoisin sauce, for serving Instructions: If cooking the rice, prepare according to package instructions. Cool and set aside. (This can be done up to day ahead). Mix the soy sauce, fish sauce, sambal oelek and 1/4 cup water in a small bowl and set near the stove. Place all the remaining ingredients by the stove as well. Heat 1 tablespoon of the oil in a wok or large deep skillet over high heat. Add the eggs and cook, swirling the pan but not stirring the eggs, so the eggs spread out to make a flat, set omelet, about 2 minutes. Remove the omelet from the wok to the work surface, cool, and slice into strips. Add 1 more tablespoon oil to the pan and, when hot, add the shrimp and cook, stirring, until just pink, about 3 minutes. Remove from the wok and chop coarsely. Wipe out any accumulated juices in the wok. Reduce the heat to medium and add the remaining 1 tablespoon oil. Add the shallots, garlic, brown sugar and coriander and cook until the shallots are soft, about 2 minutes. Add the rice along with the soy sauce mixture and stir to coat and combine. Increase the heat to medium-high and continue stir-frying until the rice is heated through and lightly toasted, about 5 minutes. Stir in the shrimp and egg strips and cook until just heated through. Transfer to a platter and top with the drained scallions and carrots. Serve with more sambal oelek and hoisin, as desired. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Tempranillo]

" 36065,"Traditional Pesto 2 cups fresh basil leaves 1/2 cup olive oil 1/2 cup grated parmesan or romano 1/2 cup grated grana Padano 4 garlic cloves, chopped 1/2 cup pine nuts, toasted 1/4 teaspoon salt Instructions: Using a pestle and mortar or a food processor, crush the basil. Add the olive oil, cheeses, garlic, pine nuts, salt, and crush until a paste is formed. Serve with warm pasta, on top of pizza's, or plain with bread. ","[Chardonnay, Vermentino, Gavi, Barbera]" 36066,"Chili Wings with Blue Cheese Ranch Dipping Sauce 1 cup sour cream 1/2 cup crumbled blue cheese 1/3 cup buttermilk 1 tablespoon chopped fresh chives 1 tablespoon chopped fresh dill 1 tablespoon chopped fresh parsley 1 teaspoon hot sauce, such as Tabasco 1 teaspoon lemon juice 2 cloves garlic, minced Salt and freshly ground black pepper 1/2 stick (4 tablespoons) butter 2 cloves garlic, minced 1/2 cup hot sauce, such as Frank's RedHot 1/4 cup soy sauce 2 tablespoons Worcestershire sauce Canola oil, for frying 2 to 3 pounds chicken wing drumettes Instructions: For the dipping sauce: Combine the sour cream, blue cheese, buttermilk, chives, dill, parsley, hot sauce, lemon juice and garlic in a small bowl and season with salt and pepper. Keep the sauce in the fridge until ready to serve. For the wings: Melt the butter in a saucepan and add the garlic. Cook the garlic for 1 minute. Add the hot sauce, soy sauce and Worcestershire and bring to a simmer. Remove the sauce from the heat and set aside. Fill a large, heavy pot just over halfway with oil. Heat the oil over medium-high heat until a deep-fry thermometer inserted in the oil registers 350 degrees F. Fry the wings in batches until golden brown and cooked through, 8 to 10 minutes. Immediately toss the hot wings with the sauce. Serve the wings with the dipping sauce on the side.
","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 36067,"Mom's Meatballs with Neapolitan Meat Sauce 1 pound beef chuck, cut into chunks 1 pound pork butt, cut into chunks
1 pound sweet Italian sausage
1/4 cup extra-virgin olive oil
1 onion, finely chopped
3/4 cup red wine
Two 28-ounce cans peeled San Marzano tomatoes, juices passed through a food mill
1 teaspoon red cl flakes 1 teaspoon salt
1 teaspoon black pepper
6 ounces day-old bread 3 ounces whole milk
1 pound ground chuck
8 ounces grated pecorino cheese
8 ounces ground pork
3 ounces grated onion
3 ounces finely chopped fresh Italian parsley 2 ounces finely chopped fresh basil 2 ounces finely diced fresh garlic
4 large eggs, lightly beaten
Instructions: For the meat sauce: Sear small batches of the beef, pork and sausage in olive oil in a large pot over medium-high heat, and then remove from the pot. After all the meat is seared, deglaze with the red wine and add the onion. Cook until transparent. Add tomatoes to the pot. Add meat to the pot. Add the cl flakes, salt and pepper. Simmer on medium-low heat for 2 to 3 hours. For the meatballs: While the sauce is simmering, preheat the oven to 350 degrees F. Spray a large baking sheet with cooking spray. Soak the bread in the milk. Squeeze the milk from the bread after soaking. Mix the ground chuck, pecorino, ground pork, bread, onion, parsley, basil, garlic and eggs together by hand in a large bowl. Roll the meatballs loosely about two times the size of a golf ball, and place on the prepared baking sheet. Place into the oven for 35 to 40 minutes. Add meatballs to the sauce and braise until tender. Serve hot. ","[Barolo, Barbaresco, Chianti, Dolcetto]" 36068,"Champagne, Darling? Freezes 4 scoops lemon sorbet 2 ounces chilled vodka, citrus vodka or limoncello (Italian lemon liqueur) 2 ounces prosecco or other sparkling wine or Champagne 2 sprigs fresh mint Instructions: Blend lemon sorbet on low speed and pour in vodka or lemon liqueur in a slow stream. Add prosecco or Champagne. Pour cocktails into a chilled martini glass and serve, garnished with a sprig of mint. ","[Prosecco, Champagne]" 36069,"Cobb Salad 3 tablespoons red wine vinegar 1 teaspoon Dijon mustard 1 clove garlic, minced Kosher salt and freshly ground black pepper 1/4 cup olive oil 8 cups lettuce leaves, such as romaine or Bibb 1 small cooked chicken breast, diced 1 avocado, diced 1 tomato, diced 1 green pepper, stemmed, seeded and diced 4 slices bacon, cooked and crumbled 1/2 small red onion, diced 2 hard-boiled eggs, diced 2 ounces blue cheese, crumbled Instructions: Whisk together the vinegar, mustard, garlic, 1/2 teaspoon salt and a few grinds of pepper in a large bowl. Slowly drizzle the olive oil in a steady stream, whisking vigorously, until the mixture is blended. Add the lettuce and toss to coat in the dressing. Pile the lettuce on a large serving platter. Arrange the chicken, avocado, tomato, green pepper, bacon, red onion, egg and blue cheese in neat rows over the lettuce. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 36070,"Grilled Marinated Lamb with Mache and Mint 1/2 cup extra-virgin olive oil, plus more for grilling 1/4 cup red wine vinegar 4 garlic cloves, chopped 1 tablespoon dried oregano 1 tablespoon fresh oregano 1 tablespoon fresh thyme leaves 1 lemon, juiced Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper 1 (3 1/2 pound) boneless leg of lamb, butterflied 1 bunch mache 1 bunch mint, leaves only 2 scallions, sliced thin Lemony Chickpea Puree, recipe follows 1 cup dried chickpeas, soaked overnight 1 bay leaf Kosher salt and freshly ground black pepper 1/2 cup extra-virgin olive oil, plus more as needed 3 lemons, zested and juiced 2 cloves garlic, finely minced 1 tablespoon finely chopped parsley, for garnish Instructions: To make the vinaigrette, whisk together the oil, vinegar, garlic, dried and fresh oregano, thyme, and lemon juice; season with salt and pepper. Pat the lamb dry and place it into a shallow platter. Season it well with salt and pepper. Pour 1/2 the vinaigrette over the lamb and let it marinate for at least 15 minutes or up to 2 hours.
Heat the grill or grill pan and oil it lightly. Remove the lamb from the marinade and grill for about 15 to 20 minutes per side for medium-rare. (Adjust the time accordingly for other degrees of doneness.) Cover and let rest for 10 minutes. Carve into thin slices.
Toss the mache, mint leaves, and scallions in a bowl and season with salt and pepper. Dress the salad with about 3 tablespoons of the vinaigrette and mix well. Place the lamb onto a serving board. To serve, spread the Lemony Chickpea Puree over the lamb and put the greens on top of the puree. Drain and rinse chickpeas and put them into a saucepan. Cover with cold water by 2 inches; add the bay leaf and salt and bring to a boil. Reduce heat and simmer beans until tender, about 1 1/2 hours. Drain, reserving about 1 cup of the cooking liquid. Remove the bay leaf and discard.
Put cooked chickpeas into a food processor or blender. Add the olive oil, lemon juice and zest, garlic, and salt and pepper to taste. Process until smooth; add some of the reserved cooking liquid to thin, if needed. Serve on top of the Grilled Marinated Lamb or put into a serving dish and garnish with a drizzle of olive oil and the parsley.
","[Syrah, Grenache, Tempranillo, Barbera]

" 36071,"Chester County Mushroom Soup 1 carrot 1/2 onion 2 stalks celery 1 tablespoon butter or oil, plus 2 tablespoons melted butter or oil 2 pounds washed button mushrooms 1/2 pound washed shiitake mushrooms 1/2 pound washed oyster mushrooms 1 tablespoon fresh chopped tarragon 1 teaspoon salt 1 teaspoon white pepper 3 pints chicken or vegetable stock 1-pint heavy cream 2 tablespoons flour Instructions: Mince carrots, onions, and celery in a food processor and saute in heavy pot with oil. Mince mushrooms in a food processor, add to pot along with tarragon, salt, and pepper. Cook for about 15 minutes. Do not burn. Add stock and cream and bring to a boil. Mix melted butter and flour until smooth and whip into soup. Bring to a boil, stirring constantly until all of the flour and butter mixture is incorporated and the soup is thickened. Simmer for 30 minutes and serve. Adjust seasonings with salt and pepper, to taste. ","[Burgundy, Chardonnay, Riesling, Sparkling wine]" 36072,"Harvest Focaccia 6 cups all-purpose flour (see Cook's Note) One 1/4-ounce package instant yeast (2 1/4 teaspoons) 2 teaspoons sugar 2 1/2 cups warm water (80 to 85 degrees F) 1/2 cup extra-virgin olive oil 2 tablespoons kosher salt 1 1/2 teaspoons kosher salt 3 ounces oyster mushrooms, stemmed and broken into individual ears 1 cup baby arugula leaves 2 leaves radicchio, torn into bite-size pieces 1 medium carrot, halved lengthwise and thinly sliced into half-moons 1/4 small head fennel, cored and thinly sliced, plus 1/4 cup fronds 1 large sprig fresh rosemary, divided into several small sprigs Flaky sea salt, for sprinkling Crushed red pepper flakes, for sprinkling, optional 3 tablespoons extra-virgin olive oil Instructions: For the dough: Whisk together the flour, yeast and sugar in the bowl of a stand mixer fitted with a dough hook. Stir in the warm water and 2 tablespoons of the olive oil while the machine is on low speed, mixing until the flour is completely moistened. Let stand 5 minutes. Add the salt and knead on medium speed for 5 minutes. (The dough will tighten up, then begin to relax. After 5 minutes, it will be very wet and stick to the bottom of the mixer but not the sides.)
Rub 2 tablespoons olive oil around the bottom and sides of a large mixing bowl (large enough to hold at least double the volume of dough). Transfer the dough to the bowl with a scraper or spatula, flipping once to coat completely with oil. Cover with plastic wrap and let stand until doubled in size, about 2 hours.
Pour the remaining 1/4 cup olive oil into the bottom of an 18-by-13-inch rimmed baking sheet. Use your hands to evenly distribute the oil along the bottom and up the sides. Scrape the dough into the baking sheet, flattening it slightly with your hands. Flip the dough once and gently stretch it to fit into an even layer in the baking sheet. (The dough may not stretch to the edges at this point. If it starts to pull back, let rest 10 minutes and re-stretch, making sure to pull from the center as well as the edges to get an even thickness.) Use your fingertips to make dimples over the surface of the focaccia, pressing firmly but not so hard you make holes in the dough.
For the brine and toppings: Dissolve the kosher salt in 1/3 cup warm water. Drizzle over the surface of the focaccia, letting it pool in the dimples.
Starting in the upper right corner, gently press the largest mushroom pieces into the dough and continue down and to the left, working from the largest pieces to the smallest in a curling, tapering wave shape. Fill in the spaces between the mushrooms with the arugula, radicchio, carrot slices, fennel, fennel fronds and rosemary sprigs. Let stand in a warm place for 45 minutes so the dough can relax and rise again.
Meanwhile, preheat the oven to 450 degrees F.
Sprinkle the focaccia all over with flaky sea salt and sprinkle the vegetables with a couple pinches of red pepper flakes if using. Bake, rotating the baking sheet halfway through, until the focaccia is deep golden brown on the top and bottom, 30 to 35 minutes. Drizzle with the olive oil and let rest for 5 minutes. Use a spatula to remove the focaccia to a wire rack to cool completely.
","[Chardonnay, Pinot Grigio, Vermentino, Sauvignon Blanc]" 36073,"Roasted Chicken with Lemon Butter 6 tablespoons butter, at room temperature 2 lemons, zested and sliced into 1/4-inch rounds Kosher salt and freshly cracked black pepper One 4 to 5-pound chicken (organic and free range, if possible) Extra-virgin olive oil, for drizzling 1/2 fennel, bulb sliced and fronds cut into 2-inch lengths 1/2 fennel, bulb sliced and fronds cut into 2-inch lengths
1 onion, sliced 4 cloves garlic 3 sprigs fresh thyme 2 to 3 sprigs fresh oregano 3/4 cup dry white wine Instructions: Preheat the oven to 425 degrees F. Place a large skillet or roasting pan in the oven to preheat while you prepare the chicken.
Begin by preparing a lemon butter. Place 4 tablespoons of the butter in a mixing bowl and add about 1 teaspoon of zest from the lemons. Season with salt and pepper and mix well.
Flatten the chicken by cutting out the backbone and flattening the breast by firmly pressing with the heel of your hand. Sprinkle both sides of the chicken with salt and pepper. Using your fingers, loosely separate the skin from the breast and thighs. Smear the lemon butter evenly in the cavity between the skin and meat, ensuring it is worked evenly over the bird. With the skin side facing up, drizzle olive oil over the chicken.
Remove the preheated pan from the oven and place the chicken in the pan, skin-side down.
Place the lemon slices over the bird along with fennel, onions, garlic, thyme and oregano. As it cooks, this will flavor the bird.
Place in the oven and roast for 30 minutes. Remove from the oven, flip the chicken to skin-side up and add half the wine to the pan. Return to the oven and roast until an instant-read thermometer inserted into the joint between the leg and thigh registers 165 degrees F, approximately 30 minutes longer. When the chicken is done, remove from the pan to a serving platter and allow to rest for 15 minutes before carving and plating.
Meanwhile, make a pan sauce. Place the chicken pan over medium-high heat and add the remaining butter and wine. Stir until the butter is melted and the sauce thickens slightly. Pour the pan sauce over the platter of chicken. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 36074,"Salted Pistachio Meringues 3 cups superfine or caster sugar (1 pound 5 ounces) 9 extra-large egg whites, at room temperature
1 teaspoon pure vanilla extract
1/3 cup shelled, roasted, salted pistachios, roughly chopped
Fleur de sel
Instructions: Preheat the oven to 400 degrees F. Arrange two racks evenly spaced in the oven. Line a sheet pan with parchment paper and spread the sugar so it\u2019s a perfectly even thickness on the paper right to the edge of the sugar, leaving a border on the paper so the sugar doesn\u2019t spill onto the pan. Bake for 8 to 10 minutes, until the edges start to brown lightly. Watch carefully! Lower the oven to 250 degrees F. Meanwhile, place the egg whites in the bowl of an electric mixer fitted with the whisk attachment. Just before the sugar is ready, whisk the egg whites on high speed for one minute, until frothy. With the mixer on low, slowly add the hot sugar to the egg whites. (I use a large spoon at first, then pick up the paper and pour the sugar in slowly.) Add the vanilla and continue to whisk on high for 10 minutes, until the egg whites are room temperature. (The bowl may still be warm.) The meringue will be very thick and glossy. Using two large serving spoons, scoop 6 very large, messy oval dollops of meringue onto each of two sheet pans lined with parchment paper, spacing them out because they will expand while they bake. Sprinkle the pistachios on top and bake for 1 1/2 to 2 hours (make sure your oven isn\u2019t above 250 degrees!), until the outsides of the meringues are crisp but not browned and the centers are still soft. Sprinkle with fleur de sel and set aside to cool. ","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]

" 36075,"Smokey Spicy Mashed Potatoes 2 pounds Idaho or Yukon gold potatoes, unpeeled Kosher salt and freshly ground black pepper 1 cup whole milk 8 tablespoons (1 stick) unsalted butter 1 to 2 tablespoons chopped canned chipotle chilies in adobo Instructions: Put the potatoes in a medium pot, cover with cold water and add 2 tablespoons salt. Bring just to a simmer and cook the potatoes, uncovered, until tender, about 45 minutes. Drain. Peel the potatoes and return them to the pot (if desired, pass them through a ricer or food mill after peeling). Mash the potatoes with the milk and butter using a fork or potato masher. Stir in the chopped chipotles, 2 teaspoons salt and freshly ground pepper to taste. ","[Malbec, Zinfandel, Tempranillo, Syrah]" 36076,"Vlasicandreg; Steakhouse Burger 2 teaspoons vegetable oil 6 oz. ground beef patty or veggie patty 1/4 teaspoon kosher salt 1/8 teaspoon pepper 1 onion roll 1 slice Swiss cheese 1 teaspoon steak sauce 1 tablespoon fried onion strings 1 tablespoon blue cheese dressing Vlasic? Ovals Hamburger Dill Chips 3 tablespoons shredded iceberg lettuce Instructions:

1. Pour vegetable oil into a cast iron or fry pan and heat until oil shimmers. Sprinkle hamburger patty with salt and pepper on both sides and add to hot fry pan.
2. While burger is cooking, add onion roll, cut side down, to fry pan. Heat until grilled, 2 to 3 minutes, then remove.
3. Cook burger to desired doneness and turn off heat. Lay Swiss cheese on burger and cover pan until melted.
4. On bottom of onion roll, spread steak sauce and layer with lettuce and burger. Top with fried onions and blue cheese dressing. Add Vlasic® Ovals Hamburger Dill Chips and top with onion roll. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 36077,"Hickory Smoked Burgers with Glazed Apples and Smoked Cheddar Smoked Cheddar cheese, sliced 4 onion rolls, sliced Crisco? Butter No-Stick Cooking Spray BURGER PATTIES: 1/2 cup Smucker's? Spiced Apple Butter 2 tbsps. Worcestershire sauce 2 tbsps. hickory smoke flavoring* 1 tsp. salt 1/8 tsp. ground pepper 1 1/4 lbs. ground beef chuck GLAZED APPLES: 1 cup Smucker's? Spiced Apple Butter 1 large Granny Smith apple, washed, cored and sliced 3/8-inch thick crosswise 1 large sweet onion, peeled and sliced 1/4-inch thick crosswise, keeping rings intact Instructions: COMBINE 1/2 cup apple butter, Worcestershire sauce, hickory smoke flavoring, salt and pepper in medium bowl. Crumble ground chuck into bowl; gently combine the ingredients well. Shape meat into four 5-inch wide patties; refrigerate. COAT unheated grill grate with no-stick cooking spray. Heat grill to medium-high (350 degrees F to 400 degrees F). Coat apples and onions (keeping slices intact) with 1 cup apple butter. GRILL burgers, apples and onions 4 to 6 minutes per side or until juices run clear on the burgers and the apples and onions are tender. Toast rolls, if desired. TOP each burger with cheese during the last 2 minutes of grilling. Place a burger on each roll bottom, top with grilled apples and onions and the roll top; serve. ","[Pinot Noir, Riesling, Zinfandel, Tempranillo]" 36078,"Gumbo 1 cup plus 2 tablespoons peanut oil 1 cup unbleached all-purpose flour 1 (3 1/2-pound) chicken 3 pounds chicken wings 5 medium onions, roughly chopped, divided Kosher salt and freshly cracked black pepper 1 1/2 pounds andouille sausage, thinly sliced Rice, for serving Instructions: Position a rack in the middle of the oven and preheat the oven to 350 degrees F. In a heavy bottomed pot or Dutch oven, heat 1 cup peanut oil over moderately-high heat until hot but not smoking. Slowly whisk in the flour until fully incorporated, making a roux. Cover the pot, place in the oven and cook for 2 hours, whisking every 15 minutes. In a large stockpot, add the whole chicken, chicken wings, 3 chopped onions and a handful of black peppercorns. Add enough water to cover the chicken by 4 inches and bring to a boil. Turn down the heat and let simmer until the whole chicken is cooked, about 2 hours. Pull the whole chicken out, leaving the wings in to simmer for another hour. When the whole chicken is cool enough to handle, pull the meat and set aside. Strain the stock, discarding all solids, including the wings. You should have between 6 and 8 cups stock. In a large pot, heat the remaining 2 tablespoons oil over moderately-high heat. Add the sausage and cook until golden brown, about 6 minutes, turning once. Remove the sausage and turn the heat down to moderate. Add the remaining 2 chopped onions and cook until softened, about 8 minutes. Whisk in the roux, slowly add the stock and simmer about 30 minutes. Add the reserved chicken and sausage and cook about 20 minutes. Season with salt and pepper. Serve over rice. What Makes This Recipe Really Sing: Ask any New Orleanian and they will tell you gumbo is all about the roux. I have given you the secret to a perfect yet easy version. Also, organic chicken is a must here. It has much more flavor then most mass produced brands found in grocery stores. BYOC: Okra is a traditional ingredient in gumbo, so if it is in season, chop into 1/3-inch pieces and add when you add the reserved chicken. Sometimes I add chopped kale just to make sure I am getting my veggies in. ","[Cabernet Sauvignon, Merlot, Pinotage, Tempranillo]" 36079,"Chocolate and Orange Hazelnut Cookies 1 cup chocolate-hazelnut spread 2/3 cup cake flour
   1 tablespoon orange zest and 1 tablespoon orange juice (from 1 orange) 1 large egg
   1/4 teaspoon kosher salt
   1/2 cup hazelnuts, roughly chopped
   Instructions: Preheat the oven to 350 degrees F and line 2 rimmed baking sheets with parchment paper. Add the chocolate-hazelnut spread, flour, orange zest, orange juice, egg and salt to a large bowl. Using a hand-mixer, beat on medium-high until thoroughly combined. Fold in the hazelnuts by hand. Use a 1 tablespoon size ice cream scoop to scoop balls of the cookie dough straight onto the prepared baking sheets, keeping them 2-inches apart. Bake until the edges are set but the tops are still slightly soft, 13 to 15 minutes Let the cookies cool for 10 minutes on the baking sheets before transferring them to a wire rack to cool completely. ","[Barolo, Barbaresco, Dolcetto, Valpolicella]

Given the following recipe, provide the wine types that would pair well with the recipe. Return a list of the wine types only. recipe: Baked Brie with Fig Jam and Prosciutto 1 (1 lb) round of brie cheese 1/4 cup fig jam 8 slices prosciutto 1/4 cup chopped" 36080,"BBQ Chicken Wings with Blue Cheese Butter 1 stick unsalted butter, room temperature 6 ounces Roquefort or other blue cheese, crumbled, room temperature
1/2 cup your favorite BBQ sauce 1/2 cup canned piquillo peppers in brine, drained well
2 teaspoons ground cumin
2 teaspoons smoked paprika
1 cup all-purpose flour
Kosher salt and freshly ground black pepper
2 1/2 pounds chicken wings, separated at the joint, tips reserved for another use
Canola oil, for frying
Instructions: In a medium bowl, whisk together the butter and 4 ounces of the blue cheese until very smooth. Transfer to a serving bowl and set aside at room temperature. In a blender, puree the BBQ sauce, peppers, 1 teaspoon of the cumin and 1 teaspoon of the paprika until smooth. Pour into a large mixing bowl large enough to hold all of the wings. In a shallow dish, whisk together the flour, remaining cumin and paprika, and season it with salt and pepper. Sprinkle the wings with salt and pepper. Fill a deep, heavy pot with 6 inches of oil and heat to 365 degrees F, or preheat a deep fryer. Toss the chicken wings in the seasoned flour until well coated, shaking off the excess flour. Fry in batches until golden brown, crisp and cooked through, about 13 minutes. Drain briefly on paper towels before adding them to the sauce and tossing them to coat while they are still hot. Transfer the wings to a serving platter. Dollop a little of the blue cheese butter on top of the wings to melt; serve the rest on the side for dipping. Sprinkle the remaining blue cheese over the top and serve immediately. ","[Chardonnay, Zinfandel, Tempranillo, GSM Blend]

" 36081,"Fancy Steak and Eggs 1 ounce dried porcini mushrooms 3 tablespoons Miss Brown\u2019s House Seasoning, recipe follows Two 1 1/2-inch-thick bone-in rib eye steaks (3 to 4 pounds total) 1 tablespoon soy sauce 1 tablespoon balsamic vinegar 10 tablespoons unsalted butter, plus more if needed 2 cloves garlic 2 sprigs fresh rosemary 2 to 4 large eggs Kosher salt and freshly ground black pepper 1 tablespoon garlic powder 1 tablespoon onion powder 1 tablespoon paprika 1 tablespoon kosher salt 1 tablespoon freshly ground pepper Instructions: Place the dried mushrooms and House Seasoning in food processor and process until pulverized (see Cook's Note). Transfer to a shallow dish. Drizzle both sides of the steaks with the soy sauce and balsamic vinegar. Dredge in the mushroom mixture, pressing to coat. Place a cast-iron or heavy-bottomed skillet over medium-high heat. Add 4 tablespoons of the butter, along with the garlic and rosemary. Once the butter has melted, add one of the steaks. Sear the steak, while basting with the butter, until browned on one side, about 6 minutes. (If the steak begins to brown too quickly, reduce the heat.) Add more butter, if needed. Turn the steak over and cook to desired doneness, about 3 more minutes for medium-rare. Remove from the skillet and let rest. Repeat with 4 tablespoons butter and the remaining steak. While the steaks rest, melt the remaining 2 tablespoons butter in a large skillet. Add the eggs and sprinkle with salt and pepper. Fry 1 to 2 minutes on each side, or cook to desired doneness. Serve the eggs with the steaks. Stir together the garlic and onion powders, paprika, salt and pepper in a small bowl. Store in an airtight container. ","[Cabernet Sauvignon, Syrah, Malbec, Tempranillo]" 36082,"Crispy Broccoli and Cauliflower 2 heads broccoli, cut into 2-inch florets 1 small head cauliflower, cut into 2-inch florets 3 tablespoons olive oil 1 1/2 teaspoons kosher salt 1 teaspoon sweet curry powder Instructions: Position a rack in the top third of the oven. Preheat the oven to 450 degrees F. On a rimmed baking sheet, toss together the broccoli, cauliflower, olive oil, salt and curry powder. Spread evenly on the tray and roast for 25 minutes, flipping the vegetables halfway through. Serve warm or at room temperature. ","[Chardonnay, Sauvignon Blanc, Riesling, Chenin Blanc]" 36083,"French White Burgundy Chicken and Egg Noodles 1 tablespoon extra-virgin olive oil 4 slices good quality bacon, chopped 1/2 cup all-purpose flour plus 2 tablespoons 2 pounds chicken tenders, cut into 1 1/2 to 2-inch pieces Salt and pepper 1/2 pound button mushrooms, quartered 3 ribs celery from the heart of the stalk and leafy tops, chopped 1 carrots, peeled and chopped 2 parsnips, peeled and chopped 2 tablespoons chopped fresh thyme, 4 to 5 sprigs 4 tablespoons butter, divided 2 cups white French burgundy wine, 1/3 bottle 1 cup chicken stock 2 cups frozen pearl onions 1 pound extra-wide egg noodles Freshly grated nutmeg, to taste A handful flat-leaf parsley, finely chopped Instructions: Heat a Dutch oven over medium-high heat with extra-virgin olive oil. Add bacon and cook until crisp, about 5 minutes, remove with slotted spoon. Heat a pot of water to boil for egg noodles. While bacon crisps, scatter 1/2 cup flour on a shallow dish. Season the chopped chicken with salt and pepper and add to flour. Toss the chicken to coat and shake off the excess as you add it to the hot bacon drippings. Lightly brown the chicken about 3 minutes on each side then remove. Add mushrooms to the pan and add the celery, carrots and parsnips as you chop them Season with salt, pepper and thyme. Cook vegetables 5 to 6 minutes to tenderize them. Scoot vegetables off to the sides of the pan forming a well. Add 2 tablespoons butter to the well and melt them whisk in 2 tablespoons flour. Whisk wine into roux, shake pan to combine then stir in stock. Add chicken back to the pan and stir in the onions. Simmer the chicken 10 minutes. Adjust seasoning. Salt water for egg noodles. Add noodles and cook to al dente. Drain noodles and return to hot pot. Add 2 tablespoons butter to noodles and toss to melt. Season noodles with nutmeg, salt and pepper, to taste, and garnish with parsley. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]

" 36084,"Sweet Potato Mash 5 jumbo sweet potatoes, halved 8 tablespoons (1 stick) butter, at room temperature 1 cup heavy cream 3 tablespoons coarsely ground black pepper 3 tablespoons salt Instructions: Preheat the oven to 350 degrees F. Place the sweet potatoes on a baking sheet, drizzle with olive oil and bake until soft, about 20 minutes. When cool enough to hold, remove the peels and place in a saucepot. Add the butter, cream, salt and pepper and mash together. ","[Chardonnay, Riesling, Gewrztraminer]" 36085,"Cuscinetti Filanti 2 1/2 cups olive oil 8 slices white bread 8 slices proscuitto 8 thin slices mozzarella Black peppercorns, roughly cracked 4 sage leaves 1 cup milk, or more, if needed 1 cup flour, or more, if needed 2 eggs mixed with 1 teaspoon paprika Instructions: Heat oil in pan to 380 degrees. Place 1 slice of proscuitto on a slice of bread. Cover with a slice of mozzarella. Season with peppercorns. Tear a sage leaf into 4 pieces and place one on each corner of the cheese. Cover with another slice of proscuitto, then mozzarella, and then bread. Press down the sandwich firmly. Trim off crusts and cut sandwich into halves or quarters. Dip pieces into milk first, then flour, then eggs. Fry for 30 seconds on each side. Drain on paper towels and serve hot. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 36086,"Turkey Burger 5 pounds turkey breast, ground 2 ounces garlic powder 2 ounces onion powder 2 ounces chopped fresh rosemary 2 pounds bacon, chopped small 2 pounds white onion, chopped 4 ounces brown sugar 2 ounces honey 2 ounces maple syrup 2 ounces balsamic vinegar 1 ounce jalape?o, chopped 13 brioche rolls Dijon mustard, for the sandwiches Lettuce, for the sandwiches 13 slices fresh mozzarella Instructions: For the patties: Place the turkey in a bowl with the garlic and onion powders and rosemary. Form into thirteen 6-ounce patties. For the bacon jam: Saut the bacon until crispy. Add the onions and cook together. Add the brown sugar, honey, maple syrup, vinegar and jalape?o and simmer 8 to 10 minutes. Chill. Build: Toast the brioche rolls. Spread with the Dijon mustard. Add the lettuce, patties, 1 slice fresh mozzarella and 2 ounces bacon jam to each. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Zinfandel]" 36087,"Red cl-Glazed Meatloaf 2 ancho chiles, stems and seeds removed 2 New Mexico chiles, stems and seeds removed
1/2 cup clover honey
2 tablespoons apple cider vinegar
Kosher salt and freshly ground black pepper
Nonstick spray 2 tablespoons canola oil
1 poblano cl, seeded and chopped
1 large red onion, finely diced
4 cloves garlic, chopped to a paste
2 teaspoons ground cumin
2 large eggs
Kosher salt and freshly ground black pepper
1 pound ground chuck (80/20)
1 pound ground pork (80/20)
1 1/2 cups finely ground white or yellow corn chips
1/4 cup finely chopped fresh cilantro Instructions: For the red cl glaze: Put the chiles in a bowl, cover with 2 cups boiling water and let sit for 30 minutes. Transfer the chiles to a blender, add 1/2 cup of the soaking liquid (save the rest) and blend until smooth. Add the honey, vinegar and some salt and pepper and transfer to a bowl. If the glaze is too thick to spread on the meatloaf, add a bit more of the soaking liquid. For the meatloaf: Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper and spray lightly with nonstick spray. Heat the oil in a large saucepan over high heat. Add the poblanos and onions and cook until soft, about 4 minutes. Add the garlic and cook for 1 minute. Add the cumin and cook 1 minute longer. Remove from the heat and let cool slightly, Whisk the eggs with a splash of water in a large bowl. Sprinkle with salt and pepper and add in the ground chuck and ground pork, the cooled onion mixture and the chips and cilantro; mix until just combined. Transfer the meat to the prepared baking sheet and form into an oval loaf about 6 by 12 inches. Bake for 45 minutes, then begin to brush with a good amount of the red cl glaze. Bake, glazing occasionally, until the meatloaf reaches an internal temperature of 160 degrees F, about 15 minutes longer. ","[Syrah, Tempranillo, Barbera, Garnacha]" 36088,"Lamb Kebabs with Pomegranate Glaze 1 pound ground lamb 3 quarter-size slices ginger 2 large cloves garlic or 4 small 2 medium shallots Zest of 1 lemon, and separately, its juice 4 sprigs fresh mint Handful fresh cilantro 3/4 teaspoon kosher salt 4 tablespoons pomegranate molasses 1/2 teaspoon baking soda 1/4 teaspoon garam masala, optional Lots of freshly ground pepper Oil, for drizzling 1 cup plain yogurt 2 tablespoons minced fresh mint 1 large English cucumber, grated 1 clove garlic, minced Kosher salt and freshly ground pepper Instructions: For the lamb: Bring the lamb to room temperature. If you're going to cook your kebabs on the grill, soak bamboo skewers in water for at least 30 minutes, so they don't burn. Grab your food processor. You can chop all this by hand too; just make sure to chop it all up very finely. Throw the ginger, garlic, shallots, lemon zest, mint, cilantro and salt into the processor. Grind until very finely chopped. Throw the lamb into a big bowl. Add the shallot mixture, 2 tablespoons pomegranate molasses, baking soda, garam masala if using and pepper to the meat. Using your hands, knead 2 to 5 minutes until the meat lightens in color, taking on the appearance of knitted fabric. It will also be very sticky. Perfect! Divide the meat in half, then in half again and then half again, until you have 8 mounds. Have a platter ready for your completed kebabs. Drizzle a little oil on the platter so the kebabs don't stick. Have your bamboo skewers standing by. Take one ball of meat and roll it into a short stump. Thread the skewer through it, and then begin shaping the kebab with quick strokes, pulling the meat down. It should be a little over 1/4-inch thick. Roll the kebab between your hands to seal the meat. Repeat. Preheat a griddle over medium heat, drizzling oil over it, so that when it starts to smoke, you'll know it's ready. Meanwhile, mix the juice of half the lemon with the remaining 2 tablespoons pomegranate molasses in a small bowl. When it's hot, place the skewers on the grill. Cook about 2 minutes, then turn a quarter of the way. Brush with the lemon-molasses glaze and cook another 2 minutes. Continue in this way until you've cooked the meat 8 to 10 minutes. For the raita: Mix the yogurt, mint, cucumber and garlic together. Season with salt and pepper, and serve alongside the kebabs. ","[Syrah, Tempranillo, Garnacha, Barbera]

" 36089,"Chocolate Truffle Pots de Creme 2 1/4 cups half-and-half 1/4 cup sugar 1/4 teaspoon kosher salt 5 egg yolks 1 tablespoon cognac or flavored liqueur, such as Frangelico or Grand Marnier 1 teaspoon vanilla extract Two 4-ounce bars semisweet chocolate, chopped Whipped cream, cocoa powder, chopped toasted walnuts, chocolate curls, toasted coconut for garnish Instructions:

1. Arrange eight 4-ounce ramekins or small coffee cups on a baking sheet. Heat the half-and-half, sugar and salt in a pot over medium heat until it just comes to a boil. Whisk the egg yolks with the cognac and vanilla in a medium bowl. Whisk about 1/2 cup of the hot half-and-half into the yolks until smooth and then whisk the egg mixture back into the pot. Continue to cook until the mixture thickens slightly, stirring constantly, 2 to 3 minutes. Place the chocolate in a large bowl and pour the hot cream mixture over the chocolate. Whisk until smooth and then lightly stir to remove any air bubbles.
2. If the mixture is not completely smooth, pour through a strainer and then divide evenly between the ramekins. Chill until cold and set, at least 2 hours or overnight. Serve with a dusting of cocoa powder, whipped cream and/or a sprinkle of nuts, coconut or chocolate curls. ","[Chardonnay, Pinot Grigio, Riesling, Sparkling Brut]

" 36090,"Caramel Sauce 1 1/2 cups granulated sugar 1/2 cup water 1 cup heavy whipping cream Instructions: In a medium saucepan, stir together the sugar and the water. Cook over medium heat until the sugar dissolves. Increase to high heat and cook the mixture until it is golden amber in color. (Do not stir after you increase the heat.) Remove the saucepan from the heat and carefully stir in a few tablespoons of cream. Let the caramel bubble and subside and then add a few more tablespoons of cream. Slowly add the rest of the cream. Stir until smooth. Serve the sauce warm or cold. It can be reheated in a double-boiler. ","[Chardonnay, Riesling, Moscato, Port]" 36091,"Coconut Shrimp Canola or safflower oil, for frying 1/2 cup plain bread crumbs 1/2 teaspoon salt, eyeball it in palm of hand 2 pinches ground cayenne pepper 1 1/2 teaspoons Chinese five-spice powder, available on spice aisle 1 lime 1 cup shredded coconut 2 egg whites 1 pound large fantail shrimp, deveined and peeled -- ask for easy peels at fish counter Instructions: Heat 2 inches oil over medium high heat. A cube of bread should brown in a 10 count when oil is ready. Season bread crumbs with salt, cayenne pepper and five-spice powder. Cut the lime into wedges and reserve. Toss coconut with seasoned bread crumbs to combine. Lightly beat the egg whites. Dip shrimp in the egg whites, then coat with the coconut breading. Fry shrimp 5 minutes in hot oil until evenly golden and crispy. Garnish with lime wedges and serve. TIMING: To serve all of the courses together, a mix-n-match, family-style presentation, you can bread the shrimp and wait to heat oil and fry when you are ready to put the chicken stir-fry in the pan. Or, for separate courses, serve the shrimp with the salad, have your rice cooking and your ingredients prepped for the stir-fry, then stir-fry the chicken only when guests are ready for it. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 36092,"Tenderloin Sandwiches 2 whole beef tenderloins, trimmed (trimmed weight 2 1/2 to 3 1/2 pounds) 1/4 cup olive oil
1 cup crushed tri-colored peppercorns
Dinner rolls, for serving Grainy brown mustard, for serving Horseradish sauce, for serving Instructions: Preheat the oven to 475 degrees F. Brush the tenderloins with the olive oil and then roll in the crushed peppercorns. Place the meat on a roasting pan and roast for 20 to 25 minutes. Let rest for at least 5 minutes before thinly slicing. Serve with dinner rolls, grainy mustard and horseradish sauce. ","[Cabernet Sauvignon, Merlot, Malbec, Pinot Noir]" 36093,"Hattie's Creole Jambalaya Extra-virgin olive oil, enough to coat a skillet 4 boneless chicken breasts, julienne-cut 20 jumbo shrimp, peeled and de-veined All-purpose flour, for dusting 5 links andouille sausage, sliced 5 cloves garlic, minced 2 green peppers, julienned 2 red peppers, julienned 4 stalks celery, chopped 6 fresh okra pods, sliced 1 large Spanish onion 1 tablespoon oregano 4 tablespoons parsley 2 tablespoons paprika 2 tablespoons chili powder 1 tablespoon cayenne 10 peeled plum tomatoes, chopped 4 tablespoons Worcestershire sauce 3 cups long or medium grained rice 4 cups seafood or chicken stock 2 cups tomato juice 10 fresh crawfish, shell-on, optional 1 bunch scallions, chopped Parsley, for garnish Instructions: Coat a large, deep skillet with olive oil and keep on high heat until oil sizzles. Dredge chicken and shrimp in flour and add to skillet with andouille sausage. Lower heat and remove the par-cooked shrimp. Add garlic, peppers, celery, okra, and onion and cook on low heat for about 4 minutes, stirring constantly. Add all seasoning and diced tomatoes and Worcestershire. Add uncooked rice and simmer for 2 to 3 minutes on low heat. Add stock and tomato juice, then simmer for 5 minutes on medium heat, taking care to stir to prevent sticking. Once rice has completely cooked, add shrimp and crawfish; simmer for 2 minutes. Serve in a deep bowl and garnish with fresh chopped scallions and parsley. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, GSM (Grenache, Syrah, Mourvdre)]" 36094,"Roasted Cauliflower Steaks with Golden Raisins and Pine Nuts 2 heads cauliflower, cut vertically into 1/2-inch-thick steaks (4 to 6 steaks total) Extra-virgin olive oil, for drizzling
Kosher salt and freshly ground black pepper
2 tablespoons pine nuts
1/4 cup golden raisins
1 tablespoon butter
1/4 cup fresh parsley leaves
Instructions: Preheat the oven to 425 degrees F. Place the cauliflower steaks on a baking sheet. Drizzle with olive oil and sprinkle with salt and pepper on both sides. Transfer to the oven and bake until golden brown, 20 to 25 minutes, flipping after the first 10 minutes. Meanwhile, add the pine nuts to a dry medium saute pan and toast over medium heat until brown, about 3 minutes. Add the raisins and the butter, and season with salt. Cook until the butter has melted and coats the pine nuts and raisins. Off the heat, stir in the parsley. Transfer the roasted cauliflower to a serving platter. Pour the pine nut-raisin mixture over the top. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gruner Veltliner]" 36095,"Chia Lime Water 2 quarts water 1 cup freshly squeezed lime juice 1 cup sugar 1/4 cup chia seeds, available in health food stores Several sprigs of sage for garnish (optional) Instructions: Stir together the water, lime juice and sugar until the sugar is dissolved. Stir in the chia seeds and garnish with the optional sage sprigs. Serve in tall glasses over ice. ","[Viognier, Vermentino, Sauvignon Blanc, Gruner Veltliner]" 36096,"Chocolate Almond Fondue 1 1/4 cups half-and-half 1 teaspoon almond extract 24 ounces semisweet chocolate chips 1/2 cup amaretto Strawberries, desired amount Bananas, desired amount Pound cake, desired amount Butter cookies, desired amount Apples, desired amount Instructions: In a medium saucepan over medium heat, combine half-and-half and almond extract. Heat until bubbles begin to form at edge of cream. Do not boil. Reduce heat to low and stir in chocolate chips, stirring constantly. Once all of the chocolate is melted and incorporated, slowly stir in amaretto until combined. Pour chocolate mixture into fondue pot and serve with goodies for dipping. Cook's Note: You can use this recipe with a heated chocolate fountain. ","[Riesling, Moscato, Tawny Port, Ruby Port]" 36097,"Plum Tart 2 cups all-purpose flour 3/4 cup finely chopped walnuts 3/4 cup light brown sugar, lightly packed 12 tablespoons cold unsalted butter (1 1/2 sticks), diced 1 egg yolk 2 pounds firm, ripe Italian prune plums, pitted and quartered lengthwise Instructions: Preheat the oven to 400 degrees F. Combine the flour, walnuts, and sugar in a large bowl. Add the butter and the egg yolk. Mix, either by hand or with an electric mixer, until crumbly. Press 1 1/2 cups of the crumb mixture in an even layer into the bottom of a 9 1/2-inch springform or tart pan. Arrange the plums in the pan, skin side down, to form a flower pattern; begin at the outside and work your way in. Sprinkle the rest of the crumb mixture evenly over the plums. Bake the tart for 40 to 50 minutes, or until it's lightly browned and the plum juices are bubbling. Remove from the oven and cool for 10 minutes. Remove from the pan and transfer the tart to a flat plate. Serve warm or at room temperature. ","[Chardonnay, Riesling, Pinot Grigio, Sparkling wine]" 36098,"Bean-and-Beef Chili 2 to 4 tablespoons vegetable oil, plus more as needed 3 pounds boneless beef chuck, cut into 3/4-inch pieces Kosher salt and freshly ground pepper 2 large onions, chopped 8 cloves garlic, chopped 1/3 cup plus 2 tablespoons chili powder 1 teaspoon dried oregano 2 tablespoons tomato paste 1 28-ounce can whole plum tomatoes, coarsely crushed with your hands 1 3/4 cups low-sodium beef broth 1/3 cup brewed espresso or strong coffee 2 15-ounce cans pinto beans, drained and rinsed Shredded cheddar cheese, sour cream and/or diced avocado, for topping Instructions: Heat 1/2 tablespoon vegetable oil in a large pot over medium-high heat. Pat the beef dry and season with salt and pepper. Brown in batches, about 4 minutes, adding more oil as needed. Transfer to a plate. Reduce the heat to medium and add 1 1/2 tablespoons oil to the pot. Add the onions and garlic; cook, stirring, until golden, about 6 minutes. Add 1/3 cup chili powder, the oregano and tomato paste; cook, stirring, 30 seconds. Return the meat to the pot and stir in the tomatoes with their juices, broth, espresso and pinto beans. Bring to a boil, then reduce the heat and simmer, partially covered, until the beef is tender, about 2 hours. Stir the remaining 2 tablespoons chili powder into the chili. Divide among bowls. Top with cheese, sour cream and/or avocado. Hot: This base recipe is relatively tame; a last-minute hit of chili powder adds just a touch of heat. Hotter: Add 5 crumbled dried arbol chiles to the pot with the tomato paste, then continue as directed. Hottest: Add 5 crumbled dried arbol chiles with the tomato paste and continue as directed, omitting the beans. Stir in 1 cup chopped pickled jalapenos before serving. ","[Syrah, Tempranillo, Zinfandel, Aglianico]" 36099,"Five Minute Tomato Sauce with Ricotta and Parmigiano 1 (28-ounce) can peeled plum tomatoes 4 tablespoons extra-virgin olive oil 1 clove garlic, finely chopped 5 fresh basil leaves, torn 2 to 3 tablespoons fresh ricotta cheese Salt Freshly grated Parmigiano Instructions: Empty peeled plum tomatoes into a bowl and break them up with your hands or a spoon. Heat olive oil in a saucepan and add garlic. Gently fry ingredients together. Add the peeled plum tomatoes to the saucepan. Simmer on low to medium heat for 10 minutes. Season the sauce with salt. Add the basil leaves at the end. Remove the sauce from the heat, add the ricotta and Parmigiano. Serve immediately. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 36100,"How to Make Golden Milk | Turmeric Latte Recipe 1/4 cup turmeric powder 3 tablespoons coconut oil Freshly ground black pepper 2 cups coconut milk 1 cinnamon stick 1-inch piece ginger, peeled and sliced into thin coins Honey, to taste (optional) Instructions: For the turmeric paste: Whisk together the turmeric powder with 1 cup water in a small saucepan over medium heat. Cook the mixture until it begins to thicken and form a thick, dry paste, 2 to 3 minutes. Remove from the heat and whisk in the coconut oil and 1/4 teaspoon pepper. Set aside. For the latte: Combine the coconut milk, cinnamon stick, ginger, honey if using and 1 tablespoon turmeric paste in a medium saucepan. (Let the remaining turmeric paste cool completely, then store in an airtight container in the refrigerator for up to 1 week.) Bring the mixture to a slow simmer over medium heat for about 5 minutes to allow the ingredients to steep. Remove from the heat and strain, then serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]" 36101,"Old-Fashioned Doughnut Sticks Nonstick cooking spray 1 1/2 cups all-purpose flour
1/2 cup granulated sugar
1 teaspoon baking powder
1/4 teaspoon cinnamon
1/4 teaspoon salt
1/2 cup milk
1 egg, lightly beaten
1/2 teaspoon pure vanilla extract
3 tablespoons unsalted butter, melted
2 cups confectioners' sugar 2 to 3 tablespoons milk, plus more as needed
Instructions: For the doughnuts: Preheat the oven to 375 degrees F. Spray two 6-well eclair pans with nonstick spray. In a large mixing bowl, whisk together the flour, sugar, baking powder, cinnamon and salt to combine. Add the milk, egg, vanilla and butter, and mix gently until combined. Fill the wells of the prepared eclair pans about halfway with the batter. Bake until the doughnuts spring back when touched and a toothpick comes out clean, 10 minutes. Transfer the pans to a rack set over a baking sheet; let cool for 3 to 5 minutes. Remove the doughnuts from the pans and let cool completely on the rack. For the glaze: Whisk the confectioners' sugar and milk together until smooth. Dunk the doughnuts in the glaze to coat completely. Transfer to a rack and let set for 10 minutes before serving. ","[Chardonnay, Riesling, Moscato, Sparkling wine]" 36102,"Ladyfingers Unsalted butter, for the baking sheets 1 cup all-purpose flour, plus more for the baking sheets 6 large eggs, separated, at room temperature 1 cup plus 2 tablespoons superfine sugar 2 teaspoons vanilla extract 1/4 teaspoon salt 1/2 cup confectioners' sugar Instructions: Position 2 racks in the middle of the oven; preheat the oven to 325. Generously grease 2 baking sheets with butter (about 2 tablespoons) and dust with flour; tap off the excess flour. Measure out the flour and put in a fine-mesh strainer set in a bowl. Beat the egg yolks and 1/2 cup sugar in a stand mixer fitted with the paddle attachment on medium-high speed until thick and pale, 6 to 7 minutes. Add the vanilla and beat until just combined. Transfer the egg yolk mixture to a large bowl. Clean out the mixer and dry. Put the egg whites and salt in the mixer; beat with the whisk attachment on medium speed, adding the remaining 1/2 cup plus 2 tablespoons sugar, 1 tablespoonful at a time, until combined, about 3 minutes. Increase the speed to medium high and continue beating until the egg whites are shiny and stiff, 4 to 6 minutes. Add one-third of the egg white mixture to the yolk mixture, then sift about one-third of the flour over the eggs. Gently fold the ingredients together with a rubber spatula. Repeat 2 more times, folding in one-third each of the egg white mixture and flour each time. (Do not overmix or the batter will deflate.) Put the confectioners' sugar in the mesh strainer. Transfer the batter to a pastry bag fitted with a 1/2-inch round tip. Pipe 3-inch ladyfingers onto the prepared baking sheets, about 11/2 inches apart. Dust the ladyfingers with some of the confectioners' sugar to coat and set aside until the sugar starts to dissolve, about 5 minutes. Dust with another coating of confectioners' sugar. Bake until golden, 20 to 25 minutes, rotating the baking sheets halfway through the cooking time. Remove the ladyfingers with a spatula and transfer to a rack to cool. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 36103,"Smoked Ribs With Dry Rub Kosher salt and freshly ground pepper 3/4 cup garlic powder 1/2 cup dried oregano 1/2 cup celery seeds, toasted 1 cup smoked paprika 1/2 cup chili powder 3/4 cup ancho cl powder 3/4 cup distilled white vinegar Juice of 2 lemons 4 slabs baby back pork ribs (about 2 pounds each) Instructions: Soak apple wood smoking chips in water, about 15 minutes. Set up a grill for indirect cooking over medium heat (leave one side with no heat source). Drain the wood chips. If using a gas grill, put the chips in a smoker box and place over the heat source; if using a charcoal grill, place the wet chips directly on top of the coals. Make the rub: Combine 1/4 cup salt, 2 tablespoons pepper, the garlic powder, oregano, celery seeds, paprika, chili powder and ancho cl powder in a bowl. Set aside about one-third of the mixture for sprinkling on the ribs when finished. Make the ribs: Combine the vinegar, lemon juice and 1/4 cup water in a spritzer bottle. This will be used for basting, which will keep the ribs moist and tender and help the rub stick. Rub the ribs all over with the remaining dry rub, then put them on the cooler side of the grill (not over direct heat; you want the ribs to cook low and slow). Cover and cook 2 hours and 30 minutes, spraying the ribs with the vinegar mixture two or three times throughout the cooking. When the ribs are just about done, give them a final spray and sprinkle liberally with the reserved dry rub so the finished ribs are coated with all that delicious flavor. ","[Zinfandel, Syrah, Malbec, Tempranillo]" 36104,"Kebabs with Pork Three Ways Vegetable oil, for the grill 1 1/2 pounds pork tenderloin, cut into 1-inch cubes 1 pound andouille sausage, sliced 1/2 inch thick 4 slices thick-cut bacon, cut into 1-inch pieces 3 dill pickles, sliced 1/4 inch thick 2 large banana peppers, seeded and cut into 1-inch pieces 2 large onions, quartered and cut into 1-inch pieces Kosher salt and freshly ground pepper 1/4 cup whole-grain or Creole mustard 1/4 cup extra-virgin olive oil Instructions: Preheat a grill to medium and brush the grates with vegetable oil. Thread the pork tenderloin, sausage, bacon, pickles, banana peppers and onions onto eight 10-inch skewers; season with salt and pepper. Combine the mustard and olive oil in a small bowl; brush all over the kebabs. Grill the kebabs, turning occasionally, until marked and cooked through, about 12 minutes. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 36105,"Blue Cheese Cole Slaw 3 cups mayonnaise 1 cup Dijon mustard 1 cup brown sugar 3/4 cup cider vinegar 1/2 cup buttermilk 1 1/2 tablespoons celery seed 1 tablespoon kosher salt 1 teaspoon black pepper 15 cups thinly sliced red cabbage 4 green bell peppers, sliced thinly 4 carrots, grated 2 cups shaved onions 4 cups blue cheese, crumbled Instructions: Combine all ingredients in a very large bowl. Stir well to coat. Refrigerate until chilled. Serve cold. ","[Chardonnay, Riesling, Gewrztraminer]" 36106,"Apple and Mint Punch 2 cups water 4 green tea bags 1 1/2 cups (100 percent) apple juice (recommended: Martinelli's) 1 cup Mint Simple Syrup, recipe follows 1/4 cup fresh lemon juice (from 1 large lemon) 1 cup sparkling water, chilled Ice 1 cup water 1/2 cup sugar 1 packed cup fresh mint leaves Instructions: Garnish: fresh mint sprigs, optional In a small saucepan, bring the water to a boil over medium-high heat. Turn off the heat, add the tea bags and let steep for 6 minutes. Remove the tea bags and cool the tea to room temperature, about 45 minutes. Pour the cooled tea into a large pitcher. Add the apple juice, Mint Simple Syrup and lemon juice. Refrigerate until ready to serve. To serve, add the sparkling water and pour the punch into ice-filled glasses. Garnish with fresh mint sprigs, if desired. Add the water and sugar to a small saucepan, and bring to a boil over medium heat, stirring occasionally, until the sugar has dissolved, about 3 minutes. Remove the pan from the heat and add the mint leaves. Allow the syrup to cool, about 20 minutes. Strain before using. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 36107,"Mushroom Risotto 2 (.35-ounce) packages dried porcini mushrooms About 5 cups veal or beef stock (preferably homemade) 8 sprigs of fresh thyme plus additional for garnish 4 sprigs of fresh sage plus additional for garnish 2 bay leaves 1/4 cup olive oil 3 large leeks (white and pale green part only) quartered lengthwise, sliced thin and washed thoroughly (about 2 cups) 2 garlic cloves, minced 3/4 pound thinly sliced cremini or portobello mushrooms (about 3 cups) 2 anchovies, drained and mashed to a paste 1 1/4 cups superfino rice 1/2 cup dry red wine 3 tablespoons unsalted butter, softened 1/3 cup freshly grated Parmigiano-Reggiano Salt and pepper Instructions: Soak the dried porcini in a bowl with 3/4 cup hot water for 30 minutes. Remove the mushrooms with a slotted spoon, chop them finely, and set them aside in a small bowl. Strain the soaking liquid through a coffee filter to remove any grit. (You should have a generous 1/3 cup liquid).
Bring the stock to a full boil with the thyme, sage, bay leaves and mushroom soaking liquid in a medium saucepan, reduce the heat, and keep it at a bare simmer.
Heat the olive oil in a heavy 2 to 3-quart saucepan, and cook the leeks and garlic over moderate heat, stirring frequently with a wooden spoon, until very soft but not browned, about 6 minutes. Add the fresh mushrooms and the anchovies, and cook, stirring constantly, for 5 minutes, or until the mushrooms are softened (reduce the heat slightly if the mushrooms begin to stick). Stir in the rice and cook, stirring constantly, for 2 minutes. Add the wine, and cook, stirring constantly, until the wine is absorbed, about 1 minute. Stir in the chopped dried mushrooms.
Remove the herb sprigs from the stock with a slotted spoon or tongs. Add about 1/2 cup simmering stock to the rice, and cook, stirring constantly, until all the stock is absorbed. Continue adding stock, about 1/2 cup at a time, and cook, stirring constantly and letting each addition be absorbed before adding the next, until the rice is al dente, 20 to 25 minutes; season with salt and pepper about halfway through the cooking.
Remove the pan from the heat and stir in the butter, Parmigiano-Reggiano, and salt and pepper to taste. Garnish risotto with the additional thyme and sage sprigs and serve immediately. ","[Barolo, Barbaresco, Chianti, Rioja]" 36108,"Sew Mai Dumplings 5 Chinese dried black mushrooms 3/4 pound (340 grams) coarsely ground pork (pork butt) 1/2 pound (240 grams) shrimp, peeled, deveined, and coarsely chopped 1 1/2 tablespoons (22 milliliters) oyster sauce 1 tablespoon (15 milliliters) sesame oil 2 teaspoons (10 grams) sugar 1 teaspoon cornstarch 1/2 teaspoon salt Pinch white pepper 1 package round Hong Kong-style dumpling skins Soy sauce, cl garlic sauce and hot mustard, for serving Instructions: For the filling: Reconstitute the mushrooms in hot water for 30 minutes. Rinse them, remove the stems and chop them into small dice. In a large bowl, combine the mushrooms with the pork, shrimp, oyster sauce, sesame oil, sugar, cornstarch, salt and pepper and mix until well combined. (You may also use a mixer with a paddle attachment.) Cover the mixture and let it rest for at least 1 hour and up to overnight in the refrigerator. To assemble the dumplings: Lay a dumpling skin on your work surface. Place about 2 tablespoons filling in the center. Hold the filling in place with your fingers and use the other hand to twist the skin around the filling. While twisting, make sure to flatten the top of the filling into the skin. Place the bottom of the dumpling on the work surface and flatten it out. Repeat this process until all the filling is gone. Steam the dumplings in a steamer basket on high heat until cooked through, about 7 minutes. I love eating these with soy sauce, chili garlic sauce, and hot mustard. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Gewrztraminer]

" 36109,"Spicy Grilled Mango with Crema 3 mangoes, peeled Olive oil Pinch salt Pinch freshly ground black pepper Pinch cayenne pepper 1 lime, juiced 1 container crema Chopped jalapenos, for garnish Cilantro leaves, for garnish Instructions: Preheat the grill over medium heat. Cut the mango flesh from the pit in large slices and arrange on a baking sheet. Sprinkle with salt, black pepper and cayenne, to taste. Drizzle with olive oil. Turn them over and sprinkle the other side with the seasonings and a drizzle of olive oil. Put on the grill for 1 to 3 minutes, grilling on both sides. Remove from the grill to a serving dish and sprinkle with the lime juice. Drizzle crema over the mangos and garnish with jalapenos and cilantro. Serve. ","[Rioja, Tempranillo, Garnacha, Pinotage]" 36110,"Asian Broccoli Salad with Tangy Chili-Garlic Dressing 3 medium heads broccoli, stems removed and heads cut into florets (about 1 1/2 pounds total) 2 tablespoons extra-virgin olive oil
Sea salt 1 cup julienned carrots 1 cup julienned daikon 3 tablespoons thinly sliced scallions 2 tablespoons unrefined sesame oil 1 large clove garlic, thinly sliced 1 red jalapeno, thinly sliced 2 tablespoons brown rice vinegar 2 teaspoons tamari 1 teaspoon toasted sesame oil 1 tablespoon black sesame seeds, plus more for garnish Instructions: Roast the broccoli: Preheat the oven to 400 degrees F. Add the broccoli florets, oil and a large pinch of salt to a rimmed baking sheet lined with parchment paper. Toss to combine, and spread out in a single layer. Roast for 20 minutes, stir and continue roasting until broccoli is browning, 10 minutes more. Remove from the oven, and set aside to cool.
Make the dressing: Warm the unrefined sesame oil in a small skillet over medium heat. Add the garlic and jalapeno, and cook until garlic is golden, 1 to 2 minutes. Transfer the mixture to a small bowl, and add the vinegar, tamari, toasted sesame oil and sesame seeds. Stir well to combine.
Assemble the salad: Add the roasted broccoli, carrots, daikon and scallions to a large bowl, and toss to combine. Divide between 2 bowls, and drizzle with dressing. Sprinkle with toasted sesame seeds, and serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 36111,"Lemon-Olive Oil Cake with Cranberry Glaze Unsalted butter, for the pan 1 1/2 cups all-purpose flour 1/2 cup almond meal 1 teaspoon kosher salt 1 teaspoon baking powder 1/4 teaspoon baking soda 1 tablespoon poppy seeds Grated zest of 1 lemon, plus 1/4 cup lemon juice (from 1 to 2 lemons) 3/4 cup whole-milk plain Greek yogurt 1 1/4 cups granulated sugar 3/4 cup extra-virgin olive oil 2 large eggs 1 teaspoon pure almond extract 1/2 cup cranberries, thawed if frozen 1 tablespoon water, plus more if needed 1 cup confectioners sugar, plus more if needed Pinch of kosher salt Assorted decorations (Molly uses halved cranberries, sliced almonds, fresh thyme, candied rose petals and sugar pearls) Instructions: Make the cake: Preheat the oven to 350 degrees F. Butter a 9-inch round cake pan and line with parchment paper. In a medium bowl, whisk the flour, almond meal, salt, baking powder, baking soda, poppy seeds and lemon zest. In a small bowl, whisk the lemon juice and yogurt until very smooth. In a large bowl, whisk the granulated sugar and olive oil until combined, then whisk in the eggs, one at a time, whisking well after each addition. Stir in the almond extract. Whisk in the flour mixture in three batches, alternating with the yogurt mixture in two batches, whisking well after each addition.
Pour the batter into the prepared pan and bake until a toothpick inserted into the center comes out clean, 40 to 50 minutes. Let cool in the pan for 10 minutes, then turn out onto a rack to cool completely.
Meanwhile, make the glaze: Combine the cranberries and water in a small saucepan over low heat and cook, smashing the cranberries with a rubber spatula as needed, until they start to break down and release their juices, 5 to 10 minutes. Strain through a fine-mesh sieve into a medium bowl, pressing on the solids with the rubber spatula and scraping off the bottom of the sieve. Add the confectioners' sugar and salt and mix until the glaze is smooth and spreadable. (It will seem like a lot of sugar at first but it will eventually incorporate.) If the glaze is too thick, add a couple drops of water. If it's too thin, add a pinch of confectioners' sugar.
Spread the glaze over the top of the cake, allowing some to drip down the sides. Decorate as desired.
","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 36112,"Miss Brown's Pineapple Carrot Cake with Cream Cheese Frosting 2 1/2 cups all-purpose flour 2 teaspoons ground cinnamon
1 1/2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon kosher salt
1/2 teaspoon ground ginger
1/4 teaspoon allspice
1 cup vegetable oil
1 cup crushed canned pineapple 1 cup packed light brown sugar 1/2 cup granulated sugar
2 teaspoons vanilla extract 3 large eggs
3 cups grated carrots (preferably grated by hand) 1 cup golden raisins
3/4 cup chopped or whole walnuts
1 cup (2 sticks) unsalted butter, at room temperature 12 ounces cream cheese, at room temperature 1 teaspoon vanilla extract
5 cups confectioners' sugar
1 cup walnuts
Instructions: For the carrot cake: Preheat the oven to 350 degrees F. Grease two 9- by 13-inch rimmed baking sheets and line each baking sheet with parchment paper (see Cook's Note). Whisk together the flour, cinnamon, baking soda, baking powder, salt, ginger and allspice in a large bowl. In a separate large bowl, whisk together the oil, pineapple, brown sugar, granulated sugar and vanilla. Beat in the eggs one at a time until well combined. Mix the dry ingredients into the wet ingredients until the batter is smooth. Set aside 2 tablespoons of the grated carrots for garnish and fold in the remaining carrots, raisins and walnuts into the cake batter. Divide the batter between the prepared baking sheets. Bake until a toothpick inserted into the center of each cake comes out clean, 35 to 40 minutes. Let cool for 30 minutes, then transfer to cooling racks, taking the parchment off the base of each cake as you go. Allow the cakes cool completely before frosting. For the cream cheese frosting: While the cake is baking, chill the bowl and paddle attachment for your stand mixer. Once the cake is cooled, beat together the cream cheese and butter until very smooth in the bowl of a stand mixer. Add the vanilla, then slowly add the confectioners' sugar, about 1 cup at a time. The consistency should be fairly thick yet easy to spread. If it becomes too loose, add more powdered sugar (a little at a time). Transfer the frosting into a piping bag or a resealable plastic bag. Pipe the frosting evenly over the top of one of the cake layers. Top with the other cake layer. (If you have the time, pop the cake into the freezer here for a few minutes to make it easier to cut). Carefully cut the layered cake into 2-inch squares, so that you have individual, square, naked cakes. Pipe a little more frosting on top and decorate with the reserved grated carrots and walnuts. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 36113,"Sun-Dried Tomato, Black Olive and Mozzarella Orzo Gratin 1/2 pound orzo 1 cup minced onion 1/2 cup diced fennel 2 tablespoons unsalted butter 1 16-ounce can plum tomatoes, drained and chopped 1 cup light cream combined with 1 tablespoon flour 1 tablespoon minced fresh rosemary or 1 teaspoon dried, crumbled 2/3 cup sliced sun-dried tomatoes 1/3 cup sliced pitted oil-cured olives 1/2 pound fresh Mozzarella, diced 2 tablespoons minced fresh basil 1/3 cup freshly grated Parmesan Instructions: Preheat oven to 400 degrees. In a pot of boiling salted water cook the orzo until al dente and drain. Transfer to a large bowl. In a large skillet cook the onion and fennel in the butter over moderately low heat, covered, for 5 minutes. Add the tomatoes, cream mixture, rosemary and salt and pepper and simmer the mixture for 5 minutes. Add the vegetables to the bowl containing the orzo and stir in the sun-dried tomatoes, olives, all but 1/4 cup of the mozzarella cheese, basil and salt and pepper to taste. Transfer the mixture to a buttered 1-quart baking dish and sprinkle with the remaining Mozzarella and Parmesan. Bake for 30 minutes, or until golden brown. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 36114,"Smoked Trout Salpicon 1 large smoked trout, boned and broken up 1/2 cup celery, sliced on an angle 1/2 medium red onion, diced 1 baking potato, peeled and cubed 1/2 cup tomato, seeded and chopped 1/4 cup cilantro, chopped 1 tablespoon fresh thyme leaves 1 tablespoon capers, chopped 2 teaspoons pickled Serrano chilies, chopped 1 tablespoon sherry vinegar 1 tablespoon Serrano juice Salt and freshly ground black pepper 1 tablespoon olive oil 1 teaspoon cumin powder Instructions: Toss cubed potato with a pinch of cumin, salt and olive oil to coat. Roast on cookie sheet in a 400 degree F oven until brown. Let sit to cool. Put dressing ingredients in a mixing bowl and mix. Add vegetables, toss and add fish last. Toss and adjust seasonings. Let sit and reseason before serving. ","[Rioja, Pinot Grigio, Sauvignon Blanc, Albari?o]" 36115,"Crunchy Chicken Nuggets 2 egg whites 1 tablespoon water 2 1/2 cups RICE KRISPIES? cereal 1 1/2 teaspoons paprika* 1 teaspoon seasoned salt* 1/8 teaspoon garlic powder* 1/8 teaspoon onion powder* 1 pound boneless, skinless chicken breasts 1 tablespoon butter or margarine, melted 1/4 cup reduced-fat ranch salad dressing Instructions: In shallow dish combine egg whites and water. On large sheet of wax paper combine KELLOGG'S® RICE KRISPIES® cereal, paprika, seasoned salt, garlic powder and onion powder. Cut chicken into 1 1/2-inch pieces. Dip chicken pieces into egg white mixture, coating all sides. Roll in cereal mixture. Place in single layer on ungreased baking sheet. Drizzle with melted butter. Bake at 450 degrees F about 12 minutes or until no longer pink in center. Serve warm with salad dressing as dipping sauce. This recipe makes 4 main dish servings or 8 appetizer servings. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 36116,"Tarte au Citron a la Nicoise 2 cups all-purpose flour 1/3 cup sugar 1/2 teaspoon baking powder 1/4 teaspoon salt 1 stick cold unsalted butter, cut into 6 to 8 pieces 2 eggs 1 cup sugar 1/3 cup all purpose flour 8 eggs 2 teaspoons grated lemon zest 1/2 cup strained lemon juice 2 cups heavy cream Instructions: For the dough: Combine flour, sugar, baking powder and salt in a food processor fitted with metal blade. Pulse several times to mix. Add butter and pulse about 15 to 20 times to reduce mixture to a fine powder. Add eggs and pulse again, continuing to pulse until dough forms a ball. Remove dough from work bowl, wrap and chill. Preheat oven to 325 degrees and set rack in the lowest position. Butter a 9-inch layer pan, 2 inches deep. Roll the dough about 1/4-inch thick and line the pan. In rolling, keep the dough as close as possible to the size of the pan. For the filling: Whisk sugar and flour together in a mixing bowl, then wisk in eggs, 2 at a time. Whisk in remaining ingredients one at a time. Pour filling into prepared pan and bake for 1 hour, or until the filling is set and the crust is golden. Cool pan and refrigerate covered. To unmold, warm bottom of pan and invert tart onto plate or cardboard. Remove pan and replace with another plate or cardboard. Reverse again. Serve very cold. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 36117,"Blueberry Cream Cheese Scones with Yogurt Glaze 2 cups (254 grams) all-purpose flour 1/2 cup (100 grams) granulated sugar
1 tablespoon baking powder
1 teaspoon kosher salt
Zest of 1 lemon
1/2 cup (1 stick) unsalted butter, cold and cubed
6 ounces (170 grams) fresh or frozen blueberries, rinsed and dried (1 1/2 cups)
2 large eggs
1/2 cup (113 grams) plain whole milk yogurt
2 teaspoons vanilla extract
1/2 teaspoon almond extract
1/2 cup (120 grams) cream cheese
3/4 cup (90 grams) powdered sugar 1 to 2 tablespoons plain whole milk yogurt
Pinch kosher salt
Sanding sugar, optional
Instructions: For the scones: Preheat the oven to 400 degrees F. Line 2 baking sheets with parchment paper and set aside. Add the flour, granulated sugar, baking powder, salt and lemon zest to a food processor and pulse to combine. Add the butter and pulse until it's mostly pea-sized; a few larger chunks are okay. Dump the mixture into a large bowl and gently toss in the blueberries. In a medium bowl, whisk together the eggs, yogurt, vanilla and almond extract. Pour into the dry ingredients and, using a rubber spatula, mix until about 80 percent of the dry mixture is incorporated. Dollop teaspoon-sized plops of cream cheese all over the mixture, then gently fold the mixture just until the remaining dry ingredients are incorporated. (You want the cream cheese to generally stay intact but it will of course swirl a little.) Using an ice cream scoop or large spoon, divide the dough into 8 balls and place them on the lined baking sheets about 2 inches apart (they will spread quite a bit). Bake until the tops are lightly browned and the bottoms are golden, 16 to 20 minutes.
For the glaze: Meanwhile, whisk together the powdered sugar, yogurt and salt in a bowl. Let the scones cool on the baking sheets for 5 minutes, then transfer them to a wire rack to cool for 5 more minutes. While they're still a little warm, brush with the glaze, then sprinkle with the sanding sugar, if using. These are best enjoyed the day of.
","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]

" 36118,"Ferreira's Olive Oil Sauteed Almonds 1 1/2 cups olive oil 1 pound blanched whole almonds 1/2 teaspoon salt 1/4 teaspoon cayenne pepper Instructions: Heat the oil in a 10-inch skillet over moderate heat for about 2 minutes or until an almond, dropped into the oil sizzles gently. Add half of the almonds to the oil and saute, stirring often, 4 to 5 minutes over moderately low heat until the color of light caramel. Using a slotted spoon or a spider, transfer the almonds into a colander set over a heatproof bowl; shake to drain off as much oil as possible, then drain on paper toweling. Reheat the oil in the skillet and fry and drain the remaining almonds the same way. Sprinkle with salt and cayenne and toss well; store in an airtight canister. ","[Chardonnay, Vermentino, Sauvignon Blanc, Albari?o]" 36119,"Hazelnut Brittle 1 1/3 cups sugar 2/3 cup water
Nonstick cooking spray 2/3 cup blanched hazelnuts, toasted and chopped
Instructions: In a small saucepan, mix the sugar with the water until it looks like wet sand. Bring to a simmer over medium-low heat, stirring gently to dissolve the sugar. Simmer without disturbing for 20 minutes, or until the mixture turns a light amber color. Spray a small rimmed baking sheet with cooking spray. Spread the chopped hazelnuts out on the baking sheet. Pour the caramel over the hazelnuts and let sit for 10 minutes, or until hardened. Break into shards.
","[Chardonnay, Riesling, Gewrztraminer]" 36120,"Pimento Cheese Biscuits Nonstick cooking spray 2 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons freshly ground black pepper, plus more for garnish
2 teaspoons sugar
1/2 teaspoon garlic powder
1/2 teaspoon baking soda
1/4 teaspoon cayenne pepper
1 cup shredded sharp Cheddar 1 cup whole buttermilk
1/4 cup mayonnaise
1/4 cup diced piquillo peppers
Melted butter, for brushing the tops
Flaky salt, such as Maldon
Instructions: Preheat the oven to 450 degrees F. Spray a baking sheet with cooking spray and set aside. Whisk together flour, baking powder, pepper, sugar, garlic powder, baking soda and cayenne pepper in a large mixing bowl. Add the cheese and toss to coat. Whisk together the buttermilk and mayonnaise in a separate bowl. Make a well in the center of the dry ingredients and add the wet ingredients. Stir until the flour is moistened, then fold in the piquillo peppers. Drop heaping teaspoons onto the baking sheet, spacing them about 1 inch apart. Brush the tops with melted butter. Sprinkle with flaky salt and additional black pepper. Bake until the tops are golden brown, 9 to 11 minutes. Enjoy right away! ","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]" 36121,"Chocolate Meringues 3 egg whites, at room temperature 1/4 teaspoon cream of tartar 3/4 cup granulated, superfine sugar 1 teaspoon vanilla 4 tablespoons unsweetened Dutch process cocoa, sifted Instructions: Preheat oven to 200 degrees F. In a large bowl with an electric mixer beat the egg whites until frothy. Add the cream of tartar and granulated sugar 1 tablespoon at a time. Beat until the egg whites are stiff and shiny and the sugar granules cannot be felt in the whites. Beat in the vanilla, reduce speed to low and add cocoa until combined. With a spatula put the egg white mixture into a pastry bag fitted with a large star tip. Pipe 2-inch meringue \kisses\ on a parchment paper lined baking sheet, at least 2 inches apart. Bake in the middle of oven for 2 hours. Turn off oven and leave the meringues in it for at least 2 more hours or until meringues are completely dry. ","[Riesling, Moscato, Vin Santo, Tawny Port]" 36122,"Cream Cheese Frosting for Red Velvet Cake 13 1/2 ounces powdered sugar 12 ounces cream cheese, room temperature 3 ounces unsalted butter, room temperature 1 1/2 teaspoons vanilla extract Pinch kosher salt Instructions: Combine the cream cheese and butter on medium speed, just until blended, in the bowl of a stand mixer fitted with the paddle attachment. Stop and scrape down the sides of the bowl. Add the vanilla and salt and beat until combined. With the speed on low, add the powdered sugar in 4 batches, beating until smooth between each addition. Refrigerate for 5 to 10 minutes before using. ","[Chardonnay, Riesling, Gewrztraminer]" 36123,"Swedish Meatballs with Lingonberry Sauce 1 cup fresh bread crumbs, dried out 3/4 cup milk 6 tablespoons unsalted butter 4 shallots, minced 2 garlic cloves, minced 1 teaspoon caraway seeds, toasted and ground Kosher salt and freshly ground white pepper 1 pound ground beef 1 pound ground pork 1 large egg 1 handful fresh flat-leaf parsley, chopped, plus more for garnish 1 handful fresh dill, chopped 2 tablespoons all-purpose flour 11/2 cups chicken broth 3/4 cup sour cream 1/4 cup lingonberry or red currant jam, plus more for serving Instructions: In a small bowl, combine the bread crumbs and the milk; stir with a fork and let stand for 5 minutes. Put 3 tablespoons of the butter in a small skillet and let it melt over medium heat. Add the shallots, garlic, and caraway; season with salt and pepper. Saute until softened but not browned, about 2 minutes. Put the ground beef and pork in a large bowl. Add the sweated shallot mixture, egg, parsley, and dill; season with salt and pepper. Squeeze the milk out of the soaked bread crumbs, add the bread to the meat mixture, and mix well using your hands. Pinch off about 1/2 cup worth of the meat mixture and roll it around in your moistened hands to shape it into a cue ball-sized meatball. Continue forming the meatballs and putting them on a platter; there should be about 20 meatballs. Melt 2 tablespoons of the butter in a large skillet over moderate heat. When the foam starts to subside, add the meatballs in batches so you don't overcrowd the pan. Saute the meatballs until well-browned on all sides, about 7 minutes total. Remove the meatballs to a platter lined with paper towels as they are done. Discard most of the fat from the skillet and return it to the heat. Add the remaining tablespoon of butter and swirl it around to coat the pan. Sprinkle in the flour, and stir with a wooden spoon to dissolve into the fat. Pour in the chicken broth, and stir with a wooden spoon to loosen the bits from the bottom of the pan. Simmer and stir until the liquid is reduced and a sauce starts to form; season with salt and pepper. Lower the heat and stir in the sour cream. Return the meatballs to the sauce and stir in 1/4 cup of the lingonberry jam until combined. Simmer until the sauce thickens slightly and the meatballs are heated through, about 15 to 20 minutes. Shower with chopped parsley and transfer to a serving bowl. Serve the Swedish meatballs with additional lingonberry jam on the side. ","[Chardonnay, Riesling, Pinot Grigio, Gavi]" 36124,"Tarragon Chicken 1 tablespoon unsalted butter 1 tablespoon olive oil 1 chicken (about 3 pounds/1.4 kg), cut into 8 pieces Kosher salt and freshly ground black pepper
1/2 cup/125 ml chicken stock 3/4 cup/175 ml dry white wine 1 shallot, minced 1 cup/250 ml creme fraiche 1/2 cup chopped fresh tarragon Lemon juice Instructions: Melt the butter with the oil in a large skillet over quite high heat. Sprinkle the chicken pieces with salt and pepper and fry in batches until well browned, about 5 minutes per side.
Put all the chicken back in the pan, add the chicken stock and reduce the heat to medium. Cover and cook until tender, about 30 minutes. Remove the chicken to a plate and keep warm. Reduce any leftover juices until sticky. Add the wine and the shallots and reduce to a thickish sauce, about 5 minutes. Add the creme fraiche and half the tarragon. Boil down again to sauce consistency, 3 to 5 minutes.
Season the sauce with salt, pepper and lemon juice. Put back the chicken pieces, turning to coat, then transfer to a platter. Pour the sauce over, scatter over the remaining tarragon and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 36125,"Pumpkin Pastina Served Family Style in a Pumpkin 1 Jack-o'-Lantern or other large pumpkin, about 6 pounds Extra-virgin olive oil for oiling pumpkin, plus 2 tablespoons Salt and freshly ground pepper About 4 cups chicken stock or canned low-salt chicken broth 1 cup finely chopped onion 1 teaspoon finely chopped fresh thyme 3/4 pound dried pastina or other small pasta, such as riso 1 cup roasted winter squash 1 cup cubed cooked turkey, plain or smoked (about 1/4 pound; optional) 1/2 cup plus 2 tablespoons freshly grated Parmesan Instructions: Preheat the oven to 375 degrees F. Cut the lid off the pumpkin and scoop out the seeds and fibers. Scrape away some of the flesh, especially around the top, to form a large, smooth inner cavity. Make sure to leave the shell at least 1-inch thick all around. Oil the pumpkin inside and out and season inside with salt and pepper. Replace the lid. Place on a baking sheet and bake until about 2/3's cooked but still firm enough to stand and act as the soup container, about 40 minutes. Do not over-bake. If a good deal of liquid gathers in the bottom, spoon out and discard. Set aside; it will stay warm on its own a good while. Bring the stock to a low simmer in a saucepan. Heat the remaining 2 tablespoons olive oil in a large saute pan over medium-high heat until hot. Add the onion and cook until soft but not brown, 2 to 3 minutes. Add the thyme, stir, and add 2 cups of the stock. Bring to a boil. Add the pastina, stir well, and reduce the heat to maintain a slow simmer. Season with salt and pepper. Simmer, adding the stock 1/2 cup at a time as the previous addition is absorbed and stirring occasionally to prevent the pastina from sticking to the bottom of the pan, until the pasta is al dente, about 15 minutes. Add the roasted squash and turkey to reheat. Stir well. The consistency should be quite loose, like a thick soup. Add more stock, if necessary. Add the 1/2 cup cheese and let melt for a moment before stirring in. Taste, for seasoning. Ladle the pastina into the reserved pumpkin shell and garnish with the remaining 2 tablespoons Parmesan. Replace the lid and take to the table immediately. Variation with Greens: For a colorful and nutritious addition, cut several handfuls of winter greens such as spinach or chard into a chiffonade and stir into the pastina just to wilt before serving. ","[Chardonnay, Pinot Grigio, Gavi, Vermentino]" 36126,"Pellet Grill Cajun Dry-Brined Chicken One 4- to 5-pound chicken, giblets removed 1 tablespoon smoked paprika 2 teaspoons granulated garlic 1 1/2 teaspoons onion powder 1 1/2 teaspoons sugar 1 teaspoon dried oregano 1 teaspoon dried thyme 3/4 teaspoon cayenne pepper Kosher salt and freshly ground black pepper 3/4 cup mayonnaise 2 tablespoons finely chopped flat-leaf parsley 2 tablespoons thinly sliced scallions 2 tablespoons minced cornichons 2 tablespoons Creole or whole-grain mustard 2 tablespoons ketchup 1 tablespoon capers, minced 1 clove garlic, grated Several dashes hot sauce 2 tablespoons unsalted butter, melted Soft dinner rolls, for serving Instructions: The day before cooking the chicken, pat it dry with paper towels and put on a wire rack set inside a rimmed baking sheet. Stir together the smoked paprika, granulated garlic, onion powder, sugar, oregano, thyme, cayenne pepper, 2 tablespoons salt and 1 teaspoon black pepper in a small bowl. Rub a generous amount in the cavity of the chicken then sprinkle the remaining Cajun seasoning all over the outside of the bird to create a thick coating on the skin. Refrigerate, uncovered, at least 8 hours or up to 24 hours. Combine the mayonnaise, parsley, scallions, cornichons, mustard, ketchup, capers, garlic and hot sauce in a medium bowl. Stir to combine then season with salt and black pepper. Refrigerate the remoulade, covered, until ready to serve. Let the chicken rest at room temperature for 30 minutes before grilling. Preheat a pellet grill to 400 degrees F (see Cook's Note). Brush the outside of the chicken all over with the melted butter. Tuck the wings behind the chicken\u2019s back and tie the legs together with kitchen twine. Place the chicken directly on the grill grates. Close the lid and cook until the internal temperature of the thickest part of one of the breasts reaches 160 degrees F, 1 hour to 1 hour 20 minutes. Remove the chicken to a cutting board and let rest for 15 minutes. Serve the chicken whole or carved into parts, with soft dinner rolls and the remoulade on the side. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 36127,"Frizzled Brussels Sprouts with Roasted Romanesco 1/2 head romanesco, florets quartered 1 lemon, juiced Extra-virgin olive oil Kosher salt and freshly ground black pepper 1 clove garlic, smashed Pinch of crushed red pepper flakes 1 pint Brussels sprouts, stemmed and leaves pulled apart Pomegranate seeds Instructions: Preheat the oven to 400 degrees F. Toss the romanesco with half of the lemon juice, some olive oil and season with salt and black pepper. Put on a baking sheet and place into the oven. Roast until golden brown, about 10 minutes. Coat a large saute pan with olive oil. Add the garlic and red pepper flakes and bring to medium heat. When the garlic has turned a lovely golden brown, 2 to 3 minutes, remove it from the pan and ditch it - it has fulfilled its garlic destiny! Add the Brussels sprouts and toss to combine. Season with salt, and cook until the sprouts have wilted, 2 to 3 minutes.
Remove the lid, raise the heat to medium-high and let the sprout leaves brown and frizzle, about 5 minutes more. Taste and season with salt if needed. Toss with the pomegranate seeds, roasted romanesco and remaining lemon juice. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gruner Veltliner]" 36128,"Cinnamon-Orange Rolls 1 package active dry yeast (2 1/4 teaspoons) 1/4 cup hot water
1/4 cup plus 1 teaspoon granulated sugar
1/2 cup whole milk
1/4 cup olive oil
1 tablespoon grated orange zest plus 1/4 cup freshly squeezed orange juice
3 1/2 cups all-purpose flour, plus more if needed and for flouring 1 teaspoon kosher salt
Vegetable oil, for the bowl Nonstick cooking spray, for the baking dish 3 tablespoons salted butter, softened 1 cup firmly packed light brown sugar
1 1/2 tablespoons ground cinnamon
2 cups confectioners' sugar 3 tablespoons freshly squeezed orange juice
Instructions: For the dough: In a small bowl, combine the yeast, hot water and 1 teaspoon of the sugar, whisking to mix. Set aside for 10 minutes, allowing the yeast to dissolve and fully activate. It should bubble around the edges and almost double in size. Meanwhile, in a medium bowl, whisk together the milk, oil, orange zest and juice and remaining 1/4 cup sugar and set aside. Using an electric mixer fitted with the paddle attachment, combine the flour and salt. Add the yeast mixture and orange juice mixture and beat until the dough forms a ball, 2 to 3 minutes. Switch out the paddle for the dough hook and knead the dough until fairly smooth, 4 to 5 minutes. If the dough is too sticky, add more flour 1 tablespoon at a time. Lightly coat a large bowl with vegetable oil and add the dough. Cover the bowl with plastic wrap and allow the dough to rise until it doubles in size, about 1 hour at room temperature. Spray a 9-by-13-inch baking dish with cooking spray. For the filling: On a lightly floured surface, roll the dough into a large rectangle about 1/4 inch thick and slightly bigger than the baking dish. Spread the butter over the dough, leaving a 1/4-inch border on all sides. Sprinkle the dough with the brown sugar, then the cinnamon. Starting with one longer edge, roll the dough into a cylinder and pinch the ends together to seal completely. Cut into 12 rolls and place in the prepared baking dish. Cover the dish with plastic wrap and allow the rolls to rise until they double in size, about 30 minutes at room temperature. Preheat the oven to 350 degrees F. Remove the plastic wrap from the rolls and bake, uncovered, until light brown, 25 to 30 minutes. For the glaze: Meanwhile, in a medium bowl, whisk together the confectioners' sugar and orange juice until smooth. While the rolls are still warm, drizzle them with the glaze and serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 36129,"Strawberry Margarita Pie 1 1/4 cup pretzel crumbs 1/2 cup plus 2 tablespoons butter, melted 1/4 cup sugar 1 1/2 cup strawberries, diced 14 oz sweetened condensed milk 1/3 cup lime juice, freshly squeezed 1/4 cup Tequila or Tequila Cuervo 1800 2 tablespoons Triple Sec 1 1/2 cup Cool Whip, thawed Instructions: Combine pretzel crumbs, butter, and sugar, mix well. Press firmly on bottom and up sides of a lightly buttered 9-inch pie pan. Combine milk, lime juice, strawberries, tequila and triple sec, blend well. Fold in Cool Whip. Pour into crust. Place in freezer for four to eight hours. Remove from freezer and let stand 10 minutes before serving. Garnish with whipped cream or Cool Whip. ","[Sauvignon Blanc, Moscato, Riesling, Sparkling wine]" 36130,"Red Snapper with Mango Shrimp Salsa 2 tablespoons olive oil 3 shallots, minced 1 clove garlic, minced 1 cup diced raw shrimp, peeled and deveined Juice from 1/2 lemon Juice from 1/2 lime Juice from 1/2 orange 3 serrano chilies, seeded and diced 3 Italian Roma tomatoes, seeded and diced 3 tomatillos, husks removed, seeded, and diced 1 small mango, peeled and diced 1/2 bunch cilantro leaves, chopped Sea salt, to taste Freshly ground black pepper, to taste 4 red snapper filets, about 6 to 8 ounces each 2 to 3 teaspoons olive oil Instructions: Prepare the grill to make a hot fire. To prepare the Mango Shrimp Salsa, heat the 2 tablespoons of oil in a medium skillet, over medium heat. Add the shallots and garlic. Saute 2 to 3 minutes, then add the shrimp. Saute 2 to 3 minutes more, or until the shrimp turns pink. Add the fruit juices, chilies, tomatoes, and tomatillos. Cook just long enough to warm the tomatoes and combine the ingredients. Remove from heat and gently stir in the mango and cilantro. Season with the salt and pepper. Set aside. Coat the fish with the 2 teaspoons of oil on both sides. Season with salt and pepper. (Rub the grill with additional oil to prevent the fish from sticking.) Grill the fish on one side about 5 minutes or less. Using a metal spatula, carefully turn the fish and grill about 3 minutes or less, depending on the thickness of the fish. Spoon the warm salsa over the grilled fish and garnish with sprigs of cilantro. ","[Cabernet Sauvignon, Pinot Noir, Syrah, Zinfandel]" 36131,"Cherry Tomato and Grilled Corn Salad 1/2 cup champagne vinegar 1 cup extra-virgin olive oil Kosher salt Freshly ground black pepper 6 ears corn, grilled in their husks 4 cups halved vine-ripened cherry tomatoes 1/2 cup small dice Vidalia onions 1 poblano pepper, diced small 1/2 cup parsley, chopped Instructions: Whisk vinegar and oil, season with salt and pepper, to taste. Cut kernels off the corn cob. Put corn, tomatoes, onions, peppers, and parsley into a bowl to combine. Pour vinaigrette over salad, mix well, and adjust seasonings. ","[Burgundy, Rioja, Tempranillo, Garnacha]" 36132,"Tri-Berry Crumbles 2 cups fresh blueberries (12 ounces) 2 1/2 cups fresh raspberries (18 ounces)
2 cups fresh strawberries, halved, or quartered if large
1/2 cup granulated sugar
3 tablespoons cornstarch
1 1/2 teaspoons grated lemon zest (2 lemons)
3 tablespoons freshly squeezed lemon juice
3/4 cup all-purpose flour 3/4 cup granulated sugar
1/2 cup light brown sugar, lightly packed
1/2 cup old-fashioned oats, such as Quaker
3/4 teaspoon ground cinnamon
3/4 teaspoon kosher salt
1/4 pound (1 stick) unsalted butter, diced, at room temperature
Vanilla ice cream, for serving
Instructions: Preheat the oven to 350 degrees F. Place 6 creme brulee dishes on a sheet pan lined with parchment paper. In a large bowl, toss together the blueberries, raspberries, strawberries, 1/2 cup granulated sugar, the cornstarch, lemon zest, and lemon juice. Divide the mixture evenly among the creme brulee dishes, including any juices that collect. For the crumble, combine the flour, granulated sugar, brown sugar, oats, cinnamon, and salt in the bowl of an electric mixer fitted with the paddle attachment. Add the butter and mix it on low speed until the mixture is crumbly. Pinch it with your fingers until it makes large crumbles and distribute it on the berries (it will not cover them entirely). Bake for 35 to 40 minutes, until the juices are bubbly and the topping is browned. Serve warm with a small scoop of vanilla ice cream. ","[Chardonnay, Riesling, Moscato, Sparkling Shiraz]" 36133,"Chai Toddy One part chai tea concentrate One part whole milk 1 star anise 1 oz. cognac/brandy 1 oz. DeKuyper Buttershots liqueur or butterscotch schnapps 1/2 graham cracker, crushed and powdered Instructions: Bring chai tea concentrate and milk to a simmer over medium-low heat. Stir in star anise to flavor. Remove from heat. In a mug add brandy and butterscotch liqueur. Pour chai tea mixture into mug. Stir slightly and dust with crushed graham cracker. ","[Riesling, Gewrztraminer, Moscato, Port]" 36134,"Rib-Eye Crostini One 1 1/4-pound boneless rib-eye steak, about 1 1/2-inches thick 1 tablespoon olive oil
1 teaspoon chopped fresh rosemary
Kosher salt and freshly ground black pepper 1/4 cup sour cream
1 tablespoon prepared horseradish
1 tablespoon mayonnaise
1 tablespoon whole-grain mustard
1 tablespoon vegetable oil About 20 thin slices baguette, lightly toasted
Finishing salt, such as Maldon 1 tablespoon thinly sliced fresh chives
Instructions: Preheat the oven to 400 degrees F. Rub the steak with the olive oil, rosemary, 1 teaspoon salt and 1/4 teaspoon pepper. Let stand at room temperature for 10 minutes. Meanwhile, stir the sour cream, horseradish, mayonnaise and mustard together in a small bowl; season to taste with salt and pepper. Heat a large cast-iron skillet over high heat until very hot, about 2 minutes. Add the vegetable oil, swirling to coat. Add the steak and cook until deeply browned on the underside, about 4 minutes. Turn the steak over and cook another 3 minutes, then transfer to the oven and cook until an instant-read thermometer inserted into the center of the steak registers 120 to 125 degrees F, 5 to 7 minutes. Transfer to a cutting board and let rest for 10 minutes. Thinly slice the steak against the grain; arrange the slices on the baguette toasts. Sprinkle with finishing salt. Top each crostini with a dollop of the horseradish cream and sprinkle with chives. ","[Cabernet Sauvignon, Syrah, Malbec, Pinot Noir]" 36135,"Lobster-Daikon Spring Rolls with Coconut Lime Dressing 4 pieces rice paper, placed between 6 warm damp terry towels 1 lobster 1# cull, blanched, cleaned, cut into strips 1/4 package daikon radish sprouts, bottom cut off 1/2 red pepper, long julienne 1/2 yellow pepper, long julienne 1/2 cucumber, long julienne 1/4 carrot, long julienne 2 ounces napa cabbage, chiffonade 8 basil leaves 8 mint leaves 12 cilantro leaves 2 ounces canola oil 1/2-ounce garlic, chopped 1-ounce shallot, chopped 1-ounce lemon grass, chopped 1-ounce ginger, chopped 4 ounces sushi vinegar 1-ounce mirin 8 ounces coconut milk Fish sauce, to taste 1 teaspoon sambal, garlic-chili condiment 1/8 bunch cilantro, chopped fine 2 limes, juiced Instructions: For the lobster daikon radish sprout spring rolls: Place 1 piece of rice paper on the table. Then place all other ingredients in the center of the rice paper. Fold in the ends of the rice paper and roll up. Cut in half on the bias and serve with creamy coconut lime dressing. For the creamy coconut lime dressing: In a hot, small sauce pot, add canola, garlic, shallots, lemon grass and ginger. Saute until shallots are translucent but have no color. Deglaze with sushi vinegar and mirin and reduce by half. Add coconut milk and reduce by half until thick. Remove from heat and let cool to room temperature and strain through a chinois. Finish by seasoning with fish sauce, sambal, cilantro and lime juice. Serve with lobster spring rolls. ","[Chardonnay, Sauvignon Blanc, Gewrztraminer, Riesling]" 36136,"Cheesy Bread Rolls 1/4 cup sugar One 1/4-ounce packet active dry yeast 1/4 cup warm water (about 110 degrees F)
1 1/4 cups whole milk, at room temperature
2 teaspoons fresh thyme, minced
2 sticks (16 tablespoons) plus 2 tablespoons unsalted butter, melted and cooled 2 large eggs, slightly beaten, plus 1 egg for egg wash
2 1/2 teaspoons salt 5 cups all-purpose flour, plus extra for kneading
2 tablespoon olive oil
3 cups grated sharp Cheddar cheese
Instructions: Place the sugar and yeast in a large bowl or in the bowl of a stand mixer fitted with a dough hook. Pour in the warm water, stir, and allow the yeast to activate and bubble, 2 to 4 minutes. Add the milk, thyme, 2 sticks melted butter, 2 eggs and 2 teaspoons salt. Mix until combined. Slowly add the flour a little at a time and mix until a dough forms and starts to release itself from the sides of the bowl. Transfer the dough to a floured work surface and knead by hand for about 1 minute. Coat a large bowl with 1 tablespoon olive oil. Transfer the dough to the bowl. Place a towel over the bowl and allow to rise in a warm place until the dough has doubled in size, 1 to 2 hours. Preheat the oven to 200 degrees F. Coat a 9-by-13-inch baking dish with the remaining 1 tablespoon olive oil. Flour a work surface and, using a rolling pin, roll out the dough into a rectangle roughly 18 by 24 inches. Brush the dough with the remaining 2 tablespoons melted butter, sprinkle on the remaining 1/2 teaspoon salt, and generously sprinkle with 2 cups of the grated Cheddar. Roll up the dough starting at the long side of the rectangle until it is one large log. Cut the log into 2-inch-thick pieces. Arrange the pieces tightly packed, side-by-side in the baking dish. Bake for 30 minutes. In a small bowl, whisk the remaining egg with one tablespoon of water. Take the rolls out of the oven. Raise the heat to 350 degrees F. Brush the rolls with the egg wash and sprinkle on the remaining 1 cup Cheddar. Bake until the rolls are golden brown and the cheese is melted and slightly brown, 15 to 20 minutes. Let rest for 5 minutes before serving. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 36137,"Turkey Pastrami 6 quarts water (3 quarts hot water and 3 quarts ice water) 1 pound brown sugar 3 cups kosher salt 20 bay leaves 20 cloves garlic, chopped 1/4 cup dried thyme 6 tablespoons black peppercorns 2 tablespoons whole cloves 1 tablespoon juniper berries Two 12-pound turkey breasts, skin on, split 2/3 cup juniper berries, coarsely ground 1/2 cup black peppercorns, coarsely ground 1/2 cup coriander seeds, coarsely ground Instructions: For the brine: In a large pot, combine the 3 quarts hot water, the brown sugar and kosher salt. Bring to a boil, stirring until the sugar and salt are dissolved. Remove from the heat and pour in the 3 quarts ice water. Add the bay leaves, garlic, thyme, black peppercorns, cloves and juniper berries. Cool the brine down to 42 degrees F, then add the turkey breasts. Refrigerate for 24 hours. For the dry rub: Mix together the ground juniper berries, black peppercorns and coriander seeds. Remove the turkey from the brine and wipe off the spices before drying with paper towels. Rub the dry rub onto the breasts, with more of the dry rub on the skin side. Double wrap the turkey breasts in plastic wrap and refrigerate for 24 hours. Preheat a smoker with mesquite chips for 10 to 15 minutes. Place the turkey breasts, skin-side down, on the racks. Smoke until the breasts reach an internal temperature of 145 degrees F, about 3 1/2 hours for a large breast. Preheat the oven to 350 degrees F. Transfer the turkey breasts to a roasting pan and cover with aluminum foil. Roast until the internal temperature reaches 160 degrees F, 45 minutes to 1 hour. Remove from the oven and allow to cool. Wrap the roasting pan in plastic wrap and chill overnight before slicing for serving. ","[Cabernet Sauvignon, Pinot Noir, Syrah, Zinfandel]" 36138,"Green Rice 1 3/4 cups chicken broth or water 2 roasted poblano peppers, stems, seeds and skin removed 1 roasted jalapeno pepper, stem, seeds and skin removed 1/2 cup chopped fresh cilantro leaves, divided Kosher salt 2 tablespoons vegetable oil 1 Spanish onion, finely diced 4 garlic cloves, peeled and finely chopped 1 1/4 cups long-grain rice Instructions: Combine the broth and chiles in a medium saucepan, bring to a boil, and then partially cover and simmer gently over medium to medium-low heat for about 10 minutes. Pour the cl mixture into a food processor, add 1/4 cup cilantro and process to a smooth puree. Season with salt and keep warm. Wipe the pan clean, add the oil, and heat over medium-high heat. Add the onions and cook until soft. Add the garlic and cook for 1 minute. Stir in the rice and cook for 1 minute. Add the warm broth mixture, stir, and season with salt. Bring to a boil, cover, and then reduce the heat to medium-low and cook for 15 minutes. Remove from the heat and let sit for 5 minutes, covered. Fluff with a fork, transfer to a bowl, and stir in remaining cilantro. ","[Rioja, Tempranillo, Garnacha, Pinot Grigio]" 36139,"Precooked Wheat Berries 2 cups wheat berries 2 quarts water Instructions: Set the wheat berries in a sauce pan, cover with the water and soak overnight. The following day boil the berries in the same water for 20 minutes, if you want them parboiled only (to cook later on in casseroles or soups) or for 1 hour if you want them fully cooked. Drain well and cool thoroughly. Transfer the cooked wheat berries to a glass jar and store them in the refrigerator for 4 days. Store them in the freezer only if you are going to use them in soups, stews or casseroles. The freezer softens their texture and makes them less chewy. ","[Chardonnay, Riesling, Pinot Grigio, Sauvignon Blanc]" 36140,"Grilled Shrimp Skewers 1/2 cup olive oil 3 cloves garlic, crushed
1 tablespoon Calabrian cl flakes
1 tablespoon fresh oregano leaves, plus for garnish
Kosher salt and freshly ground black pepper Kosher salt and freshly ground black pepper
1 pound extra-large (16 to 20 per pound) shrimp, shelled and deveined, tail-on
Instructions: Put the olive oil, garlic and cl flakes in a small skillet. Turn the heat to low and let the mixture heat for about 10 minutes; the oil should just barely simmer around the garlic in the last few minutes. Remove from the heat and cool slightly. Transfer to a blender, add the 1 tablespoon oregano and some salt and pepper, and blend until the garlic and oregano are finely chopped. Set aside half of the cl-garlic oil for serving. Heat the grill to high. Thread the shrimp onto skewers, about 4 or 5 shrimp per skewer, threading so that the skewers goes through the tail and thick end of each shrimp. Brush the shrimp with some of the cl-garlic oil and season with salt and pepper. Grill until lightly golden brown on both sides and opaque, 1 to 1 1/2 minutes per side. Transfer the skewers to a platter and immediately drizzle with some of the reserved cl-garlic oil (not the oil you used for brushing the raw shrimp). Garnish with oregano, and serve with more of the reserved oil. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 36141,"Peanut Butter Chocolate Bites One 16-ounce jar crunchy peanut butter 2 1/4 cups confectioners' sugar
4 tablespoons unsalted butter, room temperature
1 teaspoon vanilla
4 tablespoons coconut oil 16 ounces semisweet chocolate chips
Instructions: For the peanut butter filling: In the bowl of a stand mixer fitted with the paddle attachment, add the peanut butter, confectioners' sugar, butter and vanilla. Mix on medium-low speed until creamy. Shape into 1-inch balls and set on a parchment-lined baking sheet. Refrigerate for 2 hours. For the chocolate coating: In a heat-proof glass bowl set over a pot of simmering water, add the coconut oil and chocolate chips; melt together, stirring, until smooth and silky. Dip the peanut butter balls in the chocolate and place back on the parchment-lined baking sheet. Let cool until completely set, then refrigerate until ready to serve, up to 24 hours. ","[Chardonnay, Riesling, Moscato, Pinot Grigio]" 36142,"Blueberry Peach Float 1 cup sugar 2 cups water 1 vanilla bean, split 2 cups frozen peaches 1 tablespoon fresh lemon juice 1 pint blueberries 16 ounces tonic water Instructions: In a saucepan, bring to a boil the sugar, water, and vanilla bean. Once it boils add the frozen peaches and lemon juice and let them sit in the hot syrup 5 minutes. Remove the vanilla bean and puree the liquid. Strain into a shallow pan and freeze overnight. Scrape the next day and store in a container in the freezer until ready to serve the floats. To serve the floats, place a spoonful of the scraped peach granita in a small juice glass. Top with 6 or so fresh blueberries. Pour tonic water over to cover and serve with a straw, cut the straw shorter, if needed, to fit the glass. ","[Riesling, Moscato, Vinho Verde, Cava]" 36143,"Garlic Cilantro Lime Rice 1 tablespoon canola oil 3 cloves garlic, minced 1 large onion, chopped 2 cups long-grain rice 1 teaspoon kosher salt 3 to 4 cups low-sodium chicken broth Juice of 3 limes and zest of 2 limes (hold back juice of 1 lime for garnish) Chopped fresh cilantro, for garnish Instructions: Heat the oil in a large skillet over medium heat. Add the garlic and onions and cook for 3 to 4 minutes. Reduce the heat to low and add the rice and salt. Cook over a low heat for 3 minutes, stirring constantly to make sure the rice doesn't burn. Add 2 cups of the broth and the juice and zest of 2 limes and bring it to a boil. Reduce the heat to low, cover and simmer for 10 to 15 minutes or until the rice is done. Add more liquid as needed. The rice shouldn't be sticky.
Just before serving, stir through the juice of 1 lime and lots of chopped cilantro. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 36144,"Double Hot Chocolate 2 1/2 cups whole milk 2 cups half-and-half 8 ounces bittersweet chocolate, chopped 8 ounces milk chocolate, chopped 1 tablespoon sugar 1 teaspoon pure vanilla extract 1 teaspoon instant espresso or coffee powder 4 to 5 vanilla beans or cinnamon sticks Instructions: Heat the milk and half-and-half in a saucepan on medium heat to just below the simmering point. Remove the pan from the heat and add both chocolates. When the chocolates are melted, add the sugar, vanilla extract, and espresso and whisk vigorously. Reheat gently and serve immediately. Use a vanilla bean or cinnamon stick to garnish each serving. ","[Barolo, Barbaresco, Chianti, Tempranillo]" 36145,"Sticky Pecan Pull-Apart Bread Nonstick cooking spray, for coating the loaf pan 1/2 cup sugar 1 teaspoon pumpkin pie spice Two 8-ounce cans refrigerated crescent roll dough All-purpose flour, if needed, for rolling 6 tablespoons caramel sauce 1 cup pecans, chopped Instructions: Preheat the oven to 325 degrees F. Coat a 9-by-5-inch glass loaf pan with cooking spray. Mix together the sugar and pumpkin pie spice in a small bowl. Unroll the dough from each can and stack them on top of each other to make a double layer of dough. Press them together and roll the dough into a 12-inch square. Spread 4 tablespoons of the caramel evenly over the dough. Sprinkle the spiced sugar over the caramel, then sprinkle the pecans in an even layer, gently pressing them into the dough. Cut the dough into 16 small squares. Stack 4 of the squares on top of each other and repeat so you have 4 stacks of 4. Place each stack on its side in the prepared loaf pan (it should look like a row of books). Gently separate the dough layers so the dough fills up the pan. Sprinkle any pecan mixture that fell out over top of the dough.
Cover the loaf pan with foil and bake until golden brown and puffed, about 50 minutes. Uncover and continue baking until the top is golden brown, about 15 minutes. Cool on a wire rack for 15 minutes.
Transfer to a serving platter and drizzle with the remaining 2 tablespoons caramel sauce before serving. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 36146,"Breakfast Biscuits 3 cups all-purpose flour, plus more for dusting 1/3 cup powdered milk
5 teaspoons baking powder
1 tablespoon sugar
2 teaspoons cream of tartar
2 teaspoons kosher salt
1 teaspoon cayenne pepper
1 stick cold salted butter, cut into bits, plus 1/2 stick (4 tablespoons) salted butter, melted 1/2 cup shortening
1 cup grated Cheddar 1 1/2 cups buttermilk
8 to 12 breakfast sausage patties 8 to 12 large eggs
Hot sauce, to taste
8 to 12 slices white Cheddar Instructions: For the biscuits: Preheat the oven to 450 degrees F. Whisk together the flour, powdered milk, baking powder, sugar, cream of tartar, salt and cayenne pepper in a medium bowl. Using a pastry cutter, cut the butter bits and shortening into the dry mixture until blended thoroughly. Mix in the cheese, then fold in the buttermilk until the dough comes together. On a lightly floured surface, turn out the dough and press into a circle 1 to 1 1/2 inches thick. Cut out circles with a biscuit cutter or a glass. Place the biscuits in cast-iron skillets, then brush the tops with the melted butter. Bake until golden brown, 10 to 12 minutes, then set aside to cool a little. For the sandwiches: Next, add the sausage patties to a skillet over medium heat and fry until cooked through. Set aside and keep warm. In the same skillet, fry the eggs, turning them over to cook the yolks through. Now make a sandwich by cutting a biscuit in half. Put a sausage patty on the bottom half. Top with an egg, some hot sauce and a slice of cheese. Cover with the top and eat, or wrap in foil to keep warm. ","[Chardonnay, Sauvignon Blanc, Riesling, Ros]

" 36147,"Warm Spinach and Artichoke Dip 1 tablespoon canola oil 1 medium onion, finely chopped (about 1 1/2 cups) 3 cloves garlic 1 (9-ounce) package artichoke hearts, defrosted, rinsed and dried 1 (10-ounce) package frozen chopped spinach, defrosted, excess liquid squeezed out. 1/2 cup reduced fat sour cream 2 tablespoons mayonnaise 1/2 cup (4 ounces) Neufchatel cheese (reduced-fat cream cheese) 2 ounces (about 1/2 cup) shredded part-skim mozzarella cheese 1/2 teaspoon salt 1/4 teaspoon fresh ground pepper Pita wedges or crudites, for serving Instructions: Preheat oven to 375 degrees F. Heat the oil in a saute pan over medium heat. Add onions and cook stirring occasionally, 4 to 5 minutes. Add garlic and cook an additional 3 to 4 minutes, or until onions are light golden but not browned. Remove from heat and cool. In the bowl of a food processor combine artichoke hearts, spinach, sour cream, mayonnaise, Neufchatel, mozzarella and salt and pepper. Process until smooth. Add cooled onion-garlic mixture to the food processor and pulse a few times to combine. Transfer mixture into an 8-inch glass square baking dish or 9-inch glass pie plate which has been lightly sprayed with cooking spray. Bake for 15 to 20 minutes or until heated through. Serve with pita wedges or crudites. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 36148,"Grilled Corn with Sriracha Mayo 4 ears corn, husks removed 2 tablespoons canola oil
1/2 cup vegan mayonnaise or regular mayonnaise 2 tablespoons Sriracha 2 tablespoons lime juice
1 teaspoon chili powder, plus additional for garnish
2 to 4 tablespoons chopped fresh cilantro, optional
Instructions: Preheat a grill to medium-high heat. Coat the corn evenly with the oil. Grill the corn, turning so that it cooks evenly and grill marks form, 10 to 12 minutes. Mix together the mayonnaise, Sriracha, lime juice and chili powder until smooth. Coat the corn with the mayonnaise mixture. Sprinkle with the chopped cilantro, if using, and garnish with more chili powder for extra heat. ","[Chardonnay, Sauvignon Blanc, Vermentino, Tempranillo]" 36149,"Deep Dish Plum and Almond Pie 1 1/2 to 2 teaspoons anise seeds, optional 10 tablespoons unsalted butter, sliced, at room temperature (1 1/4 sticks) 3/4 cup confectioners' sugar 1 large egg 1 teaspoon pure vanilla extract 3/4 teaspoon fine salt 1 3/4 cups all-purpose flour 1 1/2 cups sliced almonds, with skin, plus 1/4 cup for top 6 tablespoons unsalted butter, sliced and at room temperature 1 cup confectioners' sugar 1/2 teaspoon ground cinnamon 1 large egg 3/4 pound firm-ripe Italian, prune or Angeleno plums (about 10), pitted and halved or quartered Serving suggestions: Ice cream or whipped cream Instructions: For the Crust: If using the anise seeds, lightly toast them in skillet over medium heat until aromatic, 2 minutes. Grind in a spice mill or mortar and pestle until fine. Combine the butter and sugar in a food processor until creamy. Add the egg, anise seed if using, vanilla and salt and pulse to combine. (This may look rough and curdy, but don't worry, it all comes back together.) Add about half of the flour and pulse quickly 3 to 4 times to incorporate. Scrape down the edges of the processor and add the remaining flour. Pulse just enough to make a coarse, crumbly dough. Press dough into the bottom and up the sides of a 9-inch springform pan to form a thin, even layer, using waxed paper to smooth. Freeze crust while you prepare the filling. For the Filling:
Pulse 1 1/2 cups almonds in a food processor until very finely ground (take care not to overprocess the nuts or they can get oily). Transfer nuts to a bowl. In the same processor, combine the butter and sugar until smooth. Add the cinnamon and continue to pulse until evenly combined. Scrape down the sides of the bowl and pulse in the egg. Add the reserved almonds and pulse until just blended. Arrange the plums cut side down, over the crust. Spread the filling on top and smooth with a small offset spatula. Sprinkle with the remaining 1/4 cup almonds and place in the freezer for 30 minutes. Preheat oven to 350 degrees F. Bake pie until the filling puffs and is golden but still slightly soft in the center, 1 hour 15 minutes for a glass bottomed pan, or 1 hour 30 minutes for an aluminum pan. If the crust begins to overbrown, cover the pie with foil during the last 15 minutes of cooking. When pie is done, turn off the oven and prop door open. Cool pie in the oven for 15 minutes, then transfer to a rack to cool completely. Serve at room temperature with ice cream or lightly sweetened whipped cream. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 36150,"Chicken Tortilla Soup with Chipotle and Fire Roasted Tomato 3 cups chicken stock 1 pound chicken tenders 1 bay leaf, fresh if available 1 tablespoon extra-virgin olive oil, 1 turn of the pan 4 slices thick, smoky center cut bacon, chopped 1 onion, finely chopped 4 cloves garlic, chopped 2 chipotles in adobo, chopped, plus 2 tablespoons sauce 1 (28-ounce) can crushed fire roasted tomatoes Salt 4 cups lightly crushed corn tortilla chips 2 cups shredded fresh smoked mozzarella or smoked sharp white Cheddar, 3/4 pound 1 lime, cut into wedges 1/2 red onion, chopped Freshly chopped cilantro leaves, for garnish Instructions: Bring broth to a simmer and add chicken tenders, poach 6 to 7 minutes with a bay leaf. While chicken poaches, heat extra-virgin olive oil in a medium soup pot or deep skillet over medium-high heat. Add bacon and cook until crisp then remove with slotted spoon. Drain off excess fat, leaving 2 to 3 tablespoons in the pan. Add onions and garlic to the skillet and cook 5 minutes then stir in chipotles and tomatoes. Remove chicken from stock, dice and then add to soup. Pass stock through a strainer then add to the soup. Place a pile of crushed tortilla chips in the bottom of each soup bowl. Cover liberally with smoked cheese then ladle the hot soup down over the top. Serve with lime, raw onions and cilantro at table to finish the soup. ","[Malbec, Tempranillo, Garnacha, Barbera]" 36151,"Butternut Squash Soup 1 2 1/2-pound butternut squash, peeled and cut into 1 1/2-inch cubes (about 4 cups) 1 large apple, peeled, cored and cut into sixths 1 medium yellow onion, cut into sixths 2 tablespoons extra-virgin olive oil Kosher salt and freshly ground pepper 1 clove garlic 4 sprigs thyme 1 bay leaf 4 cups low-sodium chicken broth Instructions: Preheat the oven to 400?. Line a baking sheet with parchment paper or foil. Place the squash, apple and onion on the baking sheet. Drizzle with the olive oil, season with 1 teaspoon salt and 1/2 teaspoon pepper and toss to combine. Roast until fork-tender, 40 to 45 minutes. Meanwhile, make a sachet with the garlic, thyme and bay leaf (tie in a bundle using cheesecloth and twine). Bring the chicken broth and sachet to a low boil in a stockpot over high heat. Add the roasted apple, onion and squash (set aside a few cubes of the roasted squash for topping). Reduce the heat to a simmer and cook until the vegetables are soft, about 20 minutes. Remove from the heat and remove the sachet. Use an immersion blender, or transfer to a blender in small batches, and blend until smooth and creamy. Season the soup with additional salt and pepper to taste. Ladle into bowls and top with the reserved roasted squash. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 36152,"Gouda-and-Beer Fondue Bread Bowl 1 teaspoon Dijon mustard Kosher salt 1 clove garlic, split 2 apples, cut into wedges 2 ripe pears, cut into wedges 1 1/2-pound round loaf crusty bread 8 ounces Gouda cheese, shredded 8 ounces Swiss Emmentaler cheese, shredded 2 tablespoons cornstarch One 12-ounce bottle lager beer 2 tablespoons fresh lemon juice Instructions: Preheat the oven to 350 degrees F. To make the bread bowl, slice off the top 1/4 of the bread with a serrated knife and set aside. Hollow out the loaf by cutting a circle around the inside of the bread leaving a 1-inch border. Pull the soft bread out with your hands, making sure to leave about a 1-inch border at the bottom of the bowl as well. Cube the bread you removed and set it aside for dipping. Place the bread bowl on a baking sheet and place in the oven until it is heated through and golden on the inside, about 30 minutes. Meanwhile, to make the fondue, combine the Gouda and Emmentaler cheeses with the cornstarch in a medium bowl. Toss with your fingers until the cheese strands are coated. Combine the beer and 1 tablespoon of the lemon juice in a medium non-reactive saucepan over medium heat until it is steaming but not simmering, 2 to 3 minutes. Add the cheese in large handfuls, stirring with a wooden spoon. Continue cooking and stirring until all the cheese is melted, about 5 minutes. Once smooth, stir in the mustard and the remaining 1 tablespoon lemon juice. Season with salt. Remove the bread bowl from the oven and let it cool slightly, about 5 minutes. Rub the inside all over with the cut sides of the garlic clove. Pour the hot fondue into the warm bread bowl. Serve with the apples, pears and the reserved bread cubes. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 36153,"Pan Seared Chicken with Roasted Tomato Sauce 6 plum tomatoes 2 tablespoons canola oil Kosher salt and freshly ground black pepper 1 bone-in, split chicken breast (1 1/2 to 2 pounds) 1/2 cup chicken broth 1 tablespoon spicy brown mustard 1 tablespoon chopped fresh oregano 3 tablespoons unsalted butter, cut into pieces 2 teaspoons canola oil 2 sausage links, any kind, cut into 1/2-inch-thick rounds 4 roasted tomato halves, from Pan Seared Chicken with Roasted Tomato Sauce 1 1/2 cups beans with bacon, from Beans and Bacon Macaroni, recipe follows 1/2 cup chicken broth 1 tablespoon unsalted butter 1/4 cup breadcrumbs 8 ounces bacon Kosher salt 1 medium yellow onion, chopped 2 tablespoons chopped garlic 2 plum tomatoes, chopped Two 15-ounce cans red beans, drained and rinsed 1 tablespoon chopped fresh parsley Freshly ground black pepper Instructions: Preheat the oven to broil. Adjust the top rack to about 6 inches from the heat.
Cut the tomatoes in half and put them onto a baking sheet, cut-side up. Drizzle over 1 tablespoon canola oil and season with salt and pepper. Place under the broiler and cook until the tomatoes are soft and beginning to brown around the edges, 6 to 8 minutes. Reserve 4 halves for the Round 2 Recipe French Stew.
While the tomatoes are cooking, remove the breast meat from the bone. Slice each piece across horizontally to get 4 large, thin pieces.
In a large skillet over medium-high heat, add the remaining 1 tablespoon oil. Sprinkle the chicken pieces with salt and pepper. When the oil is hot, add the chicken and cook until lightly browned, 3 to 4 minutes. Turn them over and brown the other side, 2 to 3 minutes. Remove the chicken from the skillet, cover and keep warm.
Put the same skillet over medium heat, add the chicken broth and, using a wooden spoon, scrape the brown bits from the bottom of the pan. Stir in the mustard and oregano and bring to a simmer. Add the tomatoes and their juices from the baking sheet. Break apart the tomatoes with a wooden spoon or potato masher. Add the butter and let cook until the butter is melted, about 2 minutes. Taste and season with salt and pepper. Return the chicken pieces to the pan along with any accumulated juices. Cook for another 2 minutes to heat the chicken through and blend the flavors. In a medium skillet over medium-high heat, add the oil. When it is hot, add the sausage pieces and cook until lightly browned, about 5 minutes. Turn the heat to medium and add the reserved tomatoes, reserved beans and chicken broth. Cook until everything is hot and bubbling, 3 to 5 minutes.
Meanwhile, in a small skillet over medium heat, melt the butter. Add the breadcrumbs and cook, stirring frequently, until they are browned, about 5 minutes.
To serve, divide the sausage and beans into 2 bowls and spoon the breadcrumbs on top. Cook the bacon in a large skillet, working in batches, until it is crisp. Drain on a plate lined with a brown paper bag or paper towels. Chop into 1/2-inch pieces. Remove all except 1 tablespoon of the bacon fat from the skillet and put it over medium heat. Add the onions and cook until they are soft, about 5 minutes. Add the garlic and cook for about 1 minute, being careful not to let the garlic burn. Add the tomatoes and beans and cook until the beans are heated through, about 2 minutes. Stir in the bacon and parsley. Reserve 1 1/2 cups for the Round 2 Recipe French Bean Stew. ","[Chardonnay, Pinot Grigio, Gavi, Vermentino]" 36154,"Limoncello 7 ripe lemons, thoroughly washed and dried 4 1/4 cups 95-percent alcohol (1 liter)
1 pound sugar Instructions: Shave off the yellow parts of the lemon rinds using a potato peeler, and then put them into a large glass bottle with the alcohol. Cover the bottle with plastic wrap to prevent evaporation and let rest 12 days at room temperature. Bring 1 1/2 liters water to a boil, and then remove from the heat and stir in the sugar until completely dissolved. Let cool. Strain out the alcohol, discarding the rinds, and stir into the sugared water. Pour into a sealed glass bottle and let sit an additional 10 days. After 10 days, the limoncello is ready. It is best served chilled as a digestive after a meal. ","[Prosecco, Moscato, Vinho Verde, Cava]" 36155,"Coconut Crusted Crab Cakes 1 pound crabmeat, drained, picked clean of shell, lightly squeezed if wet 1 cup mayonnaise 1/2 cup thinly sliced scallions, both green and white parts 1/4 cup finely diced red bell pepper 2 teaspoons peeled and grated fresh ginger 1/2 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 1/2 cup unsweetened shredded coconut, plus 1 cup more for dredging 1/2 cup panko bread crumbs, plus 1 cup more for dredging About 6 tablespoons peanut or canola oil Sweet chili sauce 4 lime wedges 1/4 cup fresh lime juice 2 tablespoons sugar 2 tablespoons Asian fish sauce 2 tablespoons water 2 teaspoons chopped cilantro leaves 1/2 teaspoon red pepper flakes 1/2 teaspoon finely chopped lemongrass, tender white part only Instructions: Lime Dipping Sauce, recipe follows Put the crabmeat in a large bowl and add the mayonnaise, scallions, bell pepper, ginger, salt, and pepper and gently combine using a rubber spatula. Add the 1/2 cup coconut and 1/2 cup panko and gently fold in. Divide the mixture into 8 mounds and form into patties about 3-inches in diameter and 3/4-inch thick. Put the patties on a large plate, cover with plastic wrap, and refrigerate 30 minutes or longer. When you are ready to fry the crab cakes, combine the 1 cup of coconut and 1 cup of panko in a shallow container. Lightly dredge the patties in the crumbs, shaking off any excess. Put 2 large nonstick skillets with over medium high heat. Add about 3 tablespoons of oil to each pan. When the pans are hot, place 4 patties in each pan. Turn the heat down to medium and fry the cakes until golden and heated through, turning once with a spatula to brown both sides, about 4 minutes per side. Transfer the crab cakes to plates, serving 2 to each person, accompanied by ramekins of sweet chili sauce and lime wedges. Whisk together all ingredients in a small bowl. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 36156,"Duff\u2019s Flying Saucer Sandwich 1 large store-bought boule (about 10 inches wide and 24 ounces) or Duff\u2019s Best Bread on Earth 3 tablespoons mayonnaise 3 tablespoons stone-ground mustard 1/2 pound thinly sliced mortadella 1/4 pound thinly sliced salami 1/4 pound thinly sliced sandwich-style pepperoni 1/2 pound thinly sliced provolone 1 cup sandwich-sliced dill pickles (about 8 pieces) 1 1/2 cups shredded lettuce Olive oil, for drizzling Red wine vinegar, for drizzling Kosher salt and freshly ground black pepper 1 1/2 cups crab-spiced potato chips (see Cook\u2019s Note) 4 store-bought beet-pickled eggs (see Cook\u2019s Note), cut in half lengthwise 8 black olive rings, canned or jarred Instructions: Slice the boule horizontally and lay the two halves on a cutting board cut-side up. Spread the mayonnaise and mustard evenly over the top half of the bread. Layer the bottom half evenly with the mortadella, folding the slices in half and shingling them in concentric circles. Repeat with the salami, pepperoni and provolone. Layer the pickles and lettuce on top of the provolone, then drizzle with olive oil and red wine vinegar. Season with salt and pepper, layer on the potato chips and top with the remaining half of the boule. Secure each egg half, cut-side facing out, to the top half of the boule with a toothpick, evenly spacing them out in a circle. Hang an olive ring on the exposed end of each toothpick. Slice the sandwich into 8 wedges and serve. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 36157,"Stuffed Cabbage Rolls With Tomato Sauce 2 slices white sandwich bread, torn into small pieces 1/2 cup milk 3/4 pound ground pork 3/4 pound ground beef 1/4 cup grated parmesan cheese 2 large eggs, lightly beaten 2 tablespoons chopped fresh parsley 1 tablespoon cognac or brandy 1 teaspoon chopped fresh oregano 1 clove garlic, finely grated 1/4 teaspoon freshly grated nutmeg Kosher salt and freshly ground pepper 1 head Savoy cabbage 4 tablespoons unsalted butter 1 medium onion, chopped 1 clove garlic, chopped Pinch of red pepper flakes 3 tablespoons cognac or brandy, plus more for finishing 1 28-ounce can crushed San Marzano tomatoes 1/2 teaspoon chopped fresh oregano Kosher salt 1/2 cup grated parmesan cheese 1/4 cup chopped fresh parsley Instructions: Make the cabbage rolls: Combine the bread and milk in a small bowl and soak 5 minutes. Squeeze the excess milk from the bread and transfer to a large bowl. Add the pork, beef, parmesan, eggs, parsley, cognac, oregano, garlic, nutmeg, 1 1/4 teaspoons salt and 1/4 teaspoon pepper; mix with your hands until combined. Cover with plastic wrap and refrigerate at least 30 minutes or up to 1 day. Meanwhile, bring a large pot of lightly salted water to a boil and fill a large bowl with ice water. Carefully separate the cabbage leaves (you will need 12 large leaves, or you can use 2 small leaves to make a large one). Working in batches, blanch the leaves until pliable, about 45 seconds, then remove with tongs and transfer to the ice water. Remove from the ice water, shake dry, then layer between paper towels to soak up the excess moisture. Trim the tough center stem from the bottom of each leaf. Shape the meat mixture into twelve 4-inch-long sausages. Lay out a cabbage leaf, then put a sausage on top lengthwise. Fold in the short ends of the leaf, then tightly roll up the leaf like a burrito. Repeat with the remaining cabbage leaves and sausages. Transfer the rolls to a plate and refrigerate until ready to cook. Fit a large, wide pot with a steamer insert and fill with 2 inches of water; bring the water to a boil. Arrange the cabbage rolls in the steamer insert, cover and reduce the heat to medium low; steam until the filling is cooked through, about 45 minutes. Meanwhile, make the sauce: Heat the butter in a saucepan over medium heat. Add the onion, garlic and red pepper flakes and cook, stirring occasionally, until the onion is soft, about 6 minutes. Add the cognac and simmer until almost evaporated, about 2 minutes. Add the tomatoes, 1 1/2 cups water, the oregano and 3/4 teaspoon salt; bring to a simmer and cook until slightly thickened, about 30 minutes. Transfer to a blender and puree until mostly smooth, then return to the pot; thin with up to 1/2 cup hot water, if desired. Season with salt. Bring just to a simmer and stir in a splash of cognac. Serve the cabbage rolls topped with the sauce, parmesan and parsley. ","[Chardonnay, Pinot Grigio, Barbera, Tempranillo]" 36158,"Mutha Heffer Sandwich (Meatloaf Sandwich) 10 pounds high-gluten flour, plus more for dusting 3 1/2 ounces salt
2 ounces yeast
10 cups water 1 1/4 cups heavy cream
1 cup honey
6 pounds ground chuck and brisket 6 pounds ground pork
3 pounds ground veal
8 cups ketchup
6 cups breadcrumbs
2 cups brown sugar
1/2 cup Italian seasoning blend
1/2 cup seasoned salt (kosher salt, cracked black pepper, garlic powder, onion powder)
1/2 cup Worcestershire sauce
3 green bell peppers, chopped 3 red bell peppers, chopped 2 jumbo yellow onions, chopped 15 eggs, beaten 3 cups ketchup 2 cups brown sugar
1 cup Worcestershire sauce
1 1/2 cups mayonnaise 1/4 cup Dijon mustard
1 tablespoon Cajun seasoning
1/2 tablespoon chopped garlic
4 pints heirloom tomatoes, chopped 3 packs tomato medley, chopped 1 white onion, chopped
4 cups sugar
1 cup apple cider vinegar
2 rosemary sprigs, leaves stripped
Salt and ground black pepper
Vegetable oil, for frying Buttermilk, as needed Hot sauce, such as Texas Pete
1 cup all-purpose flour
1 tablespoon garlic powder
2 teaspoons onion powder
Salt and ground black pepper
1 sweet onion, cut into thin rings 2 slices Texas toast (double-thickness sliced bread) One 1/2-inch-thick slice meatloaf (about 6 ounces)
2 ounces SNS sauce
3 slices candied bacon 1/4 cup fried onion straws 2 tablespoons heirloom tomato jam 1/2 cup baby arugula Instructions: For the white bread: Mix the flour, salt, yeast, water, heavy cream and honey in a large stand mixer fitted with the paddle attachment for 15 minutes. Let rest. Portion into 1 1/2-ounce balls, then shape into loaves. Place in greased bread pans and dust with flour. Proof for until the dough is 1 inch over the pans, about 30 minutes. Preheat the oven to 375 degrees F. Bake the loaves for 57 minutes. Remove from the pans and place on cooling racks. Cut into double-thick slices for Texas toast. For the meatloaf: Preheat the oven to 350 degrees F. Thoroughly mix together the ground chuck and brisket, ground pork and veal. Once the meats are well blended, add the ketchup, breadcrumbs, brown sugar, Italian seasoning blend, seasoned salt, Worcestershire sauce, bell peppers, onions and eggs and mix well. Once all the ingredients are well blended, place the mixture into 4 loaf pans, filling each pan approximately 95 percent. Bake for 1 1/2 hours. Remove from the oven, then from the loaf pans and place on a baking sheet. Meanwhile, for the meatloaf glaze: Whisk together the ketchup, brown sugar and Worcestershire sauce in a medium bowl. Brush the meatloaves with the glaze. Return the meatloaves to the loaf pans and bake for an additional 30 minutes to allow the glaze to caramelize. Remove from the oven and allow to cool in the loaf pans. Cut into 1/2-inch-thick slices (about 6 ounces each). For the SNS sauce: Combine the mayonnaise, mustard, Cajun seasoning and garlic in a small bowl. For the heirloom tomato jam: Place the tomatoes, onion, sugar and vinegar in a large saucepan over medium-high heat and simmer for 20 minutes. Once well combined, add the rosemary and season with salt and pepper. Let cool. For the fried onion straws: Heat a deep-fryer to 375 degrees F. Stir some hot sauce into the buttermilk in a large bowl. Utilize the amount you want based on the temperature you are seeking--this is all personal preference!
Combine the flour with the garlic powder, onion powder and some salt and pepper in a shallow plate. Mix thoroughly. Dip the onion rings into the buttermilk mixture, then coat in the seasoned flour, shaking off the excess. Fry until golden brown, about 30 seconds. Drain on paper towels. For the meatloaf sandwich: Grill the Texas toast slices on one side. Heat the meatloaf slice on a flat-top grill. Place the meatloaf atop the bottom bread slice. Top with the SNS sauce. Place the candied bacon on top. Cover the candied bacon with the onion straws. Top the onion straws with the tomato jam and arugula. Put on the top slice, cut on the diagonal and serve. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Zinfandel]" 36159,"cl-Lime Party Mix 4 cups corn cereal squares, such as Chex 3 cups salted roasted peanuts
2 cups pretzel squares 2 cups baked chipotle Cheddar crackers, such as Cheez-It Zingz 2 cups crushed lime tortilla chips
2 cups flaked coconut
1 cup baked plain corn nuts (about 4 ounces)
1 cup salted roasted pepitas
1 1/2 sticks (12 tablespoons) unsalted butter 2 tablespoons tightly packed lime zest (about 6 limes)
1 tablespoon Mexican seasoning salt with achiote, such as Sazon
2 teaspoons kosher salt
1/2 teaspoon chili powder
1 cup grated Parmesan
Instructions: Preheat the oven to 300 degrees F. Line 2 baking sheets with parchment. In a large bowl, combine the corn cereal, peanuts, pretzels, chipotle Cheddar crackers, tortilla chips, coconut, corn nuts and pepitas. In a small saucepan, melt the butter. Add the lime zest, seasoning salt, kosher salt and chili powder. Simmer until the flavors are combined, about 1 minute. Remove from the heat and stir in the Parmesan. Pour half the seasoning mixture over the party mix and stir to combine. Then add the second half of the seasoning mix and stir again, making sure the seasoning mixture is evenly distributed over the party mix. Divide between the 2 prepared baking sheets and bake until the mix is lightly toasted and the Parmesan is melted, about 15 minutes. Serve immediately or store in an airtight container. ","[Sauvignon Blanc, Vermentino, Pinot Grigio, Ros]" 36160,"Endive and Avocado Salad 1 1/2 tablespoon Dijon mustard 1/4 cup freshly squeezed lemon juice (2 lemons) 1/4 cup good olive oil 3/4 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 3 heads endive 3 ripe Haas avocados, peeled and seeded Instructions: Whisk together the mustard, lemon juice, olive oil, salt, and pepper to make a vinaigrette. Remove a 1/2-inch from the stem end of each endive, discard the core, and cut the rest across into 1-inch chunks. Cut the avocados into large dice or wedges. Toss the avocados and endive with the vinaigrette. Season, to taste, and serve at room temperature. Note: Haas avocados are the brown ones from California. The green ones don't have nearly as much flavor. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 36161,"Baked Cinnamon French Toast 3 eggs (slightly beaten) 2/3 cup fat-free milk or evaporated fat-free milk 2 tablespoons sugar, divided 1 1/2 teaspoons vanilla 3/4 teaspoon cinnamon, divided 8 slices (1-inch thick) French or Italian bread (about 3- to 4-inches in diameter) 1 cup RICE KRISPIES? cereal 2 medium bananas, sliced or 2 cups sliced fresh strawberries 1/2 cup maple syrup, warmed Instructions: In shallow dish stir together eggs, milk, 1 tablespoon of the sugar, vanilla and 1/2 teaspoon of the cinnamon. Dip bread slices into egg mixture, turning to generously coat both sides. Place on 15 x 10 x 1-inch baking pan coated with cooking spray. Bake at 450 degrees F about 11 minutes or until light brown. Meanwhile, in small bowl stir together remaining 1 tablespoon sugar and remaining 1/4 teaspoon cinnamon. Turn bread slices. Sprinkle with KELLOGG'S? RICE KRISPIES? cereal. Lightly press cereal into bread. Sprinkle sugar-cinnamon mixture over cereal. Bake at 450 degrees F about 5 minutes more or until light brown. Top each slice with some banana slices. Serve with syrup. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Moscato]" 36162,"Mini Turkey Delights 4 Kellogg's? Eggo? Minis Homestyle waffles 2 miniature pretzel twists 2 scoops (2 tbsp. each) Breyers? ? the Fat Creamy Vanilla Light Ice Cream Canned white frosting 1 large seedless red grape, halved lengthwise 2 round cookies-and-creme candy drops or large round white chocolate candies Miniature semi-sweet chocolate morsels Miniature candy-coated chocolate piece, halved Candy corn Instructions:

1. Prepare Kellogg's® Eggo® Minis Homestyle waffles according to package directions. Cool completely. Break out and discard bottom loop of each pretzel twist. Set aside.
2. For each turkey, sandwich one scoop of ice cream between two waffles. Stand sandwiches on sides. Working quickly, use frosting to attach one pretzel portion to the bottom of each for feet. With frosting, attach grape halves and round candy pieces for bodies and heads. Use additional frosting to attach miniature chocolate morsels for eyes and halved miniature chocolate piece for beaks. Press candy corn into ice cream for feathers. Serve immediately. ","[Chardonnay, Riesling, Moscato, Sparkling wine]" 36163,"Jamaican Jerk Flank Steak Cooking spray 1/2 cup red wine vinegar 1 tablespoon granulated sugar 2 teaspoons ground allspice 2 teaspoons ground cloves 2 teaspoons dried basil 2 teaspoons dried thyme 1 1/2 teaspoons hot sauce 2 1/2 pounds flank steak Salt and pepper Instructions: Preheat grill, grill pan or broiler. Coat a grill, large baking sheet or shallow roasting pan with cooking spray. In a shallow dish, whisk together vinegar, sugar, allspice, cloves, basil, thyme, hot sauce, salt, and pepper. Add flank steak and turn to coat (you may marinate up to 24 hours at this point). Transfer flank steak to prepared pan and pour over any remaining marinade. Grill or broil 5 minutes per side, until medium-rare. Let stand 10 minutes before slicing crosswise into thin slices. Serve 12 ounces for tonight's dinner (about 1/3 of the total). Refrigerate leftovers until ready to use. ","[Rioja, Syrah, Malbec, Tempranillo]" 36164,"Honey Mustard and Red Onion Barbecued Chicken 2 tablespoons vegetable oil 1/2 red onion, chopped 1/4 cup apple cider vinegar 1/4 cup brown sugar, a couple of handfuls 1 cup chicken stock 1/2 cup prepared honey mustard (recommended: Honey Cup brand) 1/2 teaspoon allspice, eyeball it 1/2 teaspoon curry powder, eyeball it 4 pieces boneless, skinless chicken breast 4 boneless, skinless chicken thighs Vegetable oil, for drizzling Salt and freshly ground black pepper Instructions: Preheat grill pan or griddle over medium high heat.
   Pour 2 tablespoons vegetable oil into a small saucepan over moderate heat. Add red onions and saute 3 to 5 minutes. Add vinegar and reduce by half, 1 to 2 minutes. Add brown sugar and cook 1 minute to incorporate. Whisk in broth and honey mustard, allspice and curry. Bring sauce to a bubble and reduce heat to lowest setting.
   Coat chicken with a drizzle of oil and salt and pepper, to your taste. Place chicken on hot grill and cook 4 or 5 minutes, then turn. Baste chicken liberally with sauce and cook another 5 minutes. Turn once again and baste. Cook 2 or 3 minutes more to cook through and transfer chicken to a platter and serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 36165,"Doughnut Pan Surprise Cake Nonstick cooking spray, for the pan One 15.25-ounce box confetti cake mix plus necessary ingredients
   1 1/4 cups store-bought pink vanilla frosting
   1/4 cup ready-to-eat chocolate pudding
   2 tablespoons assorted sprinkles
   Instructions: Preheat the oven to 350 degrees F. Spray a 6-cavity nonstick doughnut pan with nonstick spray. Prepare the cake batter according to the directions on the box. Transfer 3/4 cup batter to a liquid measuring cup and pour among the cavities of the doughnut pan, dividing evenly (reserve the remainder of the batter for another use; see Cook's Note). Tap the pan several times on the counter to smooth out the batter. Bake until a toothpick comes out clean, 5 to 6 minutes.
   Remove the cake layers from the pan to a rack and cool completely.
   Place a large dollop of frosting on a plate. Top with a cake layer, then frost the top, leaving the hole unfrosted. Top with a second cake layer and frost its top in the same manner. Top with a third cake layer. Using a small spoon, carefully dollop 2 tablespoons chocolate pudding into the center of the cake. Frost the sides of the cake, adding extra frosting to fill in the rounded edges for a straight-sided cake. Frost the top of the cake and garnish with 1 tablespoon sprinkles.
   Repeat with the remaining frosting, cake layers, chocolate pudding and sprinkles to make a second cake. ","[Chardonnay, Riesling, Moscato, Sparkling wine]

" 36166,"Salad on a Stick 1/2 head iceberg lettuce, cut into small chunks 12 cherry tomatoes
8 ounces mild Cheddar, cut into cubes
1/2 English cucumber, cut into chunks
1/4 cup extra-virgin olive oil
2 tablespoons red wine vinegar
1 teaspoon Italian seasoning
Kosher salt and freshly ground black pepper Instructions: Build each skewer by threading on a chunk of lettuce, a tomato, a cheese cube, lettuce chunk, cucumber chunk and finally, another lettuce chunk. Arrange the skewers on a platter. Whisk together the oil, vinegar, Italian seasoning and some salt and pepper in a small bowl. Right before serving, brush the dressing onto the skewers. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 36167,"Roasted Thanksgiving Turkey 2 gallons water 2 cups apple juice 1 1/2 cups kosher salt 2 cups brown sugar 5 cloves garlic, crushed 5 bay leaves 4 tablespoons black peppercorns 2 tablespoons dried rosemary 3 oranges, peeled, white pith removed, skin roughly chopped 1 (20-pound) fresh turkey 1 1/2 sticks softened butter 3 tablespoons minced fresh rosemary leaves 3 tablespoons chopped orange zest Instructions: Combine the water, apple juice, salt, sugar, garlic, bay leaves, peppercorns, dried rosemary, and orange peel in a large pot and bring to a boil. Turn off the heat immediately, cover, and allow mixture to come to room temperature. Cool mixture in the fridge until you're ready. To brine the turkey, remove the turkey from wrapper, remove interior bags (set aside; refrigerate), and rinse turkey thoroughly under cool water. Place the turkey into a plastic brining bag or a very large pot. Pour the cooled brine mixture over the top, adding extra cold water if you need more to completely cover the turkey. Seal the bag or cover the pot and allow the turkey to brine in the refrigerator for 16 to 24 hours before roasting. Before roasting, remove the turkey from brine and rinse thoroughly under cold water. Then soak in a sink full of fresh water for 15 to 20 minutes. Pat dry. Discard brine. (This soaking process will decrease the likelihood of too-salty gravy). Preheat the oven 275 degrees F. Truss the bird and place it breast side up on a rack in a large roasting pan. Cover the turkey tightly with heavy-duty foil. Make sure it's entirely covered (cover over the bottom edges of the pan). Place in the oven and roast for about 10 minutes per pound (a 20 pound turkey will roast for about 3 1/2 hours). Remove the turkey from the oven and increase the temperature to 375 degrees F. Remove the aluminum foil and set aside. Mix the softened butter with the rosemary and orange zest and rub all over the skin of the turkey, covering every single inch of the skin. Insert a meat thermometer into the thigh, near the hip joint. Place the turkey, uncovered, back into the oven. Continue roasting the turkey, basting with butter every 30 minutes, until the thermometer registers 170 degrees F and until the juices are no longer pink. Remove from the oven and cover with foil until you are ready to carve and serve. Reserve pan juices to make gravy. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 36168,"Wild Rice with Citrus 2 oranges, plus 1/2 cup fresh orange juice 1 1/2 cups wild rice blend 1 tablespoon extra-virgin olive oil Kosher salt 1/3 cup chopped mint 1/3 cup chopped pistachios Instructions: Bring 2 1/2 cups water and the orange juice to a boil. Add the rice, olive oil and 1 teaspoon kosher salt and simmer, covered, until the rice is tender, 20 to 25 minutes. Let cool slightly, then stir in the mint and pistachios. Slice the peel off the remaining 2 oranges and cut out the segments; add to the rice and squeeze in the juice from the membranes. Toss and season with salt. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 36169,"Halibut with Brown Butter, Crushed Chickpeas with Olives and Roasted Cumin Carrots 1 cup or 14-ounces dried chickpeas (garbanzo beans) 1 onion, quartered 1 bay leaf 3 tablespoons olive oil 2 cloves garlic, minced Kosher salt and freshly ground black pepper 1/2 cup pitted green olives Handful chopped fresh parsley leaves Zest and juice of 1 lemon Extra-virgin olive oil, for drizzling 8 slender carrots, with tops Olive oil, for drizzling 2 teaspoons cumin seed, lightly crushed Kosher salt and freshly ground black pepper 1/2 cup or 1 stick unsalted butter 1 lemon, halved 2 tablespoons olive oil 4 (4-ounce) halibut fillets Kosher salt and freshly ground black pepper Instructions: For the chickpeas: Soak the chickpeas in a bowl of cold water overnight. Drain and rinse, then put in a pot with the onion and bay leaf. Cover the beans, just with water. Bring to a simmer and cook, covered, until very tender, about 45 minutes. Drain the beans, discarding the onion and bay leaf. Heat the oil in a saute pan, and gently fry the garlic, 30 seconds. Add the chickpeas, salt, and pepper, to taste, to heat through. Crush a bit, here and there, with a potato masher, leaving some chickpeas whole. Remove from the heat, and stir in the olives, parsley, and lemon zest. Add lemon juice, to taste. Drizzle with extra-virgin olive oil, and serve as a base for the fish or chicken. For the carrots: Preheat the oven to 400 degrees F. Slice the carrots lengthwise, leaving a bit of green top attached, for looks. Toss on a baking sheet with the olive oil, crushed cumin seed, and salt and pepper, to taste. Roast until tender and golden-edged, about 30 minutes, depending on their size. They should be slightly crinkly and golden-edged. For the halibut: Melt the butter in a saucepan, and cook until lightly brown and foaming. Add a squeeze of lemon juice, and set aside. Heat the oil in a frying pan. Season the fish with salt, and pepper on both sides, place the fish in the hot pan, and fry 4 minutes. Flip, and cover to finish, 4 to 6 minutes. Serve the fish with some brown butter dribbled over. For plating: Spoon a small pile of the crushed chickpeas and olives on the plate. Add the fish to the plate and top with the roasted carrots. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]

" 36170,"Spicy Sweet Collards 3 tablespoons olive oil 1 cup diced onions 1 tablespoon minced garlic 1 tablespoon crushed red pepper flakes 1 large bunch collard greens, stemmed and sliced very thin 1 tablespoon sugar 1/2 cup chicken broth 1 tablespoon kosher salt 1 tablespoon cracked black pepper Instructions: Add the oil to a large saute pan over medium-high heat. Add onions, garlic and the red pepper flakes. Cook until slightly caramelized for about 2 to 3 minutes. Stir in the greens and toss well to wilt. Add the sugar and broth and toss together. Turn the heat down and cover. Cook until liquid is evaporated and greens become glazed, tossing occasionally, about 6 to 8 minutes. Season with salt and pepper and transfer to a serving bowl. Serve. ","[Syrah, Zinfandel, Tempranillo, Garnacha]" 36171,"Caramel Brownies 1 cup (2 sticks) butter, plus more for greasing pan 5 ounces unsweetened chocolate
1/4 cup unsweetened cocoa powder
2 cups granulated sugar
1 tablespoon vanilla
3 large eggs
1 1/4 cups all-purpose flour
Half of a 14-ounce can dulce de leche
Powdered sugar, for sprinkling Instructions: Preheat the oven to 350 degrees F. Grease an 8-by-8-inch baking pan (a square pan will result in thicker brownies). In a medium-large saucepan, melt the butter with the chocolate over low heat, whisking occasionally until smooth and melted. Sprinkle in the cocoa powder and whisk to combine. Allow to cool for about 10 minutes. Stir in the granulated sugar and vanilla until just combined. Stir in the eggs. Gently stir in the flour until halfway incorporated. Pour the batter (it will be very thick!) into the prepared pan. Place the dulce de leche in a glass bowl. Warm it in the microwave for 30 to 45 seconds. Drop large dollops of dulce de leche on the surface of the brownie batter. Use a knife to slowly swirl it through the batter. Don't drag the knife sideways through the batter; hold it so the thin side of the knife leads the way. Bake for 40 minutes, then check the brownies with a toothpick. If they are overly gooey/messy, return to the oven for 5 to 10 more minutes (just be careful not to burn the edges). Allow to cool completely (important!), then sprinkle with powdered sugar and cut into small squares. ","[Cabernet Sauvignon, Merlot, Malbec, Pinotage]

" 36172,"Spicy Cream Cheese Pepperoni Devils On Horseback 20 pitted Deglet Noor dates 1 cup lager-style beer
2 ounces cream cheese, softened
4 gherkin pickles, diced fine
1 teaspoon sriracha
10 sandwich-style pepperoni slices, halved
Instructions: In a small bowl, submerge the dates in the lager and soak for 2 hours. Heat a toaster oven to 450 degrees F and place a rack in a quarter sheet pan or use the pan that came with your toaster oven if applicable (see Cook's Note). Thoroughly mix the cream cheese, gherkins and sriracha together, then transfer to a zip-top bag and snip off one corner of the bag, leaving about a 1/2-inch opening. Drain and then open the dates by using a pair of scissors to cut a lengthwise slit in each date. Pipe roughly 1/2 teaspoon of the cream cheese mixture into each date and wrap with half a pepperoni slice. Place the wrapped dates on the rack, pepperoni ends down, and gently press to anchor. Bake until the pepperoni is brown and crispy, about 10 minutes. Cool 5 minutes before devouring. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 36173,"Smoked BBQ Chicken 4 to 5 pounds chicken parts 16 ounces Italian salad dressing (recommended: Newman's Own) 5 ounces spice rub (recommended: BBQ- N- Fools BBQ Rub) Instructions: Place the chicken parts in a plastic bag and pour in salad dressing. Let marinate, covered, in the refrigerator for 2 to 3 hours. Remove the chicken from the plastic bag and coat with the spice rub. Place the chicken into a preheated 250 to 300 F degree smoker and cook for 2 to 3 hours, depending on the type and size of the chicken pieces. Once the internal temperature of the chicken reaches 180 degrees F, or the juices run clear, the chicken is finished cooking and ready to serve. Enjoy! ","[Zinfandel, Syrah, Malbec, Tempranillo]" 36174,"Involtini di Tonno Messinese (Tuna Rolls 1 1/ 2 pounds Tuna loin, approximatly 4 to 5 inches in diameter 2 plus 2 garlic cloves, minced fine 1/ 2 plus 1/3 cup minced red onion 2 plus 1 tablespoon chopped flat parsley 1 tablespoon minced fresh oregano 1 tablespoon chopped fresh basil 1/ 4 cup toasted pignolis 1 1/ 2-cup bread crumbs 2 tablespoons grated Parmesan 1/ 4 cup chopped green olives- Sicilian, gaeta, etc 1/ 4 cup currants 1/4 plus 1/3 cup extra virgin olive oil 1/2 cup dry, white wine 1 cup chopped plum tomatoes San Marzano type 1 tablespoon fresh lemon juice Kosher salt, fresh ground black pepper 1/3 cup torn basil leaves 4 mint leaves lightly chopped Instructions: Place the tuna in the freezer for about a 1/ 2 hour to facilitate slicing. For the filling, combine 2 cloves garlic, 1/ 2 cup minced red onion, 2 tablespoons parsley, oregano, basil, pignolis, olives, breadcrumbs, Parmesan, currants, and 1/ 4-cup olive oil. Mix together and season with 4 to 6 turns of the pepper mill. This can be done a day in advance. Carefully slice the tuna across the grain into 1/3-inch thick slices. You will need 2 per order. Place the slices onto a paper lined tray or work surface. Take about a 1/2-cup of stuffing and compress in the hand. Place this on the edge of each medallion. Gently roll and secure with a toothpick. May be refrigerated for up to 4 hours. Heat a skillet or saute pan to medium. Salt and pepper the tuna rolls and gently transfer to the pan allowing to briefly brown. Careful not to move about. Reduce the heat to medium low and add the remaining oil, onion, and garlic. After 1 minute add the wine, tomatoes, lemon juice, pinch of salt, and fresh pepper. Cover; let gently braise 5 minutes. Remove cover and toothpicks, add remaining herbs to pan and spoon sauce around. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]

" 36175,"Slow-Cooker Chicken-Rice Stew 4 skinless, boneless chicken thighs (about 1 1/4 pounds) 1 teaspoon toasted sesame oil 6 thin slices fresh ginger, plus 1 teaspoon finely grated Kosher salt and freshly ground pepper 2/3 cup jasmine rice 4 cups low-sodium chicken broth 3 tablespoons vegetable oil 10 cloves garlic, finely chopped 1 head bok choy, stems thinly sliced, leaves chopped 1 tablespoon fish sauce 3 scallions, thinly sliced Soy sauce and hot sauce, for topping Lime wedges, for serving Instructions: Toss the chicken in a 6- to 8-quart slow cooker with the sesame oil, grated ginger and a pinch each of salt and pepper. Stir in the rice to coat. Stir in the chicken broth, ginger slices and 4 cups water. Cover and cook on low until the chicken is very tender and the rice is thick, 7 to 8 hours. Stir gently a few times, then let stand, uncovered, 10 minutes. Discard the ginger slices. Meanwhile, heat the vegetable oil in a large skillet over medium heat. Add the garlic and cook, stirring constantly, until golden and slightly crisp, 5 to 6 minutes. Remove with a slotted spoon to a small dish. Add the bok choy stems to the skillet, season with salt and cook, stirring, until crisp-tender, about 3 minutes. Add the bok choy leaves and cook until wilted, about 2 minutes. Add the bok choy mixture and fish sauce to the slow cooker and stir gently, breaking the chicken apart slightly; season with salt and pepper. Divide among bowls. Top with the fried garlic, scallions, soy sauce and hot sauce. Serve with lime wedges. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 36176,"Brownie Mint Sundae Squares Crisco? Original No-Stick Cooking Spray 1 (19.5 oz.) package Pillsbury? Classic Traditional Fudge Brownie 3/4 cup coarsely chopped walnuts 1 (14 oz.) can Eagle Brand? Sweetened Condensed Milk 2 teaspoons peppermint extract 4 to 6 green food coloring (optional) 2 cups (1 pint) heavy cream, whipped 1/2 cup mini chocolate chips Smucker's? Hot Fudge Spoonable Ice Cream Topping or Smucker's? Chocolate Sundae Syrups Ice Cream Topping Instructions: LINE a 13 x 9-inch baking pan with aluminum foil; spray with no-stick cooking spray. Prepare brownie mix according to package directions; stir in walnuts. Turn into prepared pan. Bake as directed. Cool thoroughly. COMBINE sweetened condensed milk, peppermint extract and food coloring, if desired, in large bowl. Fold in whipped cream and chocolate chips. Spoon over brownie layer. COVER; freeze 6 hours or until firm. To serve, lift from pan with foil; cut into squares. Serve with hot fudge sauce, if desired. ","[Chardonnay, Riesling, Moscato, Sparkling wine]" 36177,"New Orleans-Style Bouillabaisse 1 tablespoon olive oil 1 pound shrimp shells and heads
2 stalks celery, chopped
1 fresh bay leaf
1 small leek, chopped
1 small onion, chopped
A few black peppercorns
1 small bundle fresh parsley and thyme
4 cups chicken stock
A fat pinch saffron
1 egg yolk 1 clove garlic, smashed to a paste
1 teaspoon Dijon mustard Juice of 1/2 lemon 2/3 to 3/4 cup grapeseed oil
Salt and pepper Hot sauce, such as Tabasco 2 tablespoons olive oil 1 to 2 links andouille sausage, sliced on the bias
2 to 3 cloves garlic, grated or minced
2 stalks celery, diced
1 onion, diced
1/2 small bulb fennel, sliced, fronds reserved
1/2 green bell pepper, diced
2 plum or beefsteak tomatoes, grated 6 ounces beer, such as Abita 3 ounces redfish, cut into chunks
12 shrimp, peeled and deveined, tails on
2 to 3 ounces fresh crabmeat Old Bay seasoning Hot sauce, such as Tabasco 4 slices baguette, toasted
Instructions: For the broth: Heat the oil in a medium pot over medium-high heat. Add the shrimp heads and shells and saute a few minutes until starting to brown. Add the celery, bay leaf, leeks, onions and peppercorns; stir for a couple of minutes. Add the herb bundle and cover with the stock, then add the saffron and bring to a simmer. Let bubble gently for about 30 minutes. Strain and reserve. For the spicy garlic aioli: Whisk together the egg yolk, garlic, Dijon and lemon juice in a small bowl. Whisking constantly, slowly stream in the oil to emulsify. Season with salt, pepper and hot sauce. For the bouillabaisse: Heat 1 tablespoon of the oil in a medium to large Dutch oven over medium-high heat. Add the andouille and cook until browned and crisp. Remove from the pan and set aside. Reduce the heat to medium and add the remaining tablespoon olive oil to the Dutch oven. Add the garlic, celery, onions, fennel and bell peppers. Let sweat for 8 to 10 minutes, adding the tomatoes during the last few minutes of cooking. Raise the heat to medium-high, add the beer and bring to a simmer. Let reduce for a few minutes, then add 2 to 3 cups of the shrimp stock and bring to a simmer. Add the redfish and shrimp and let cook through, 3 to 4 minutes. Remove from the heat and stir in the crabmeat to heat through. Season with Old Bay and hot sauce and add the andouille back to the pot. To serve: Spread the aioli on the toasted baguette slices and divide among four shallow bowls. To each bowl, add three pieces of fish, three pieces of shrimp, some crab and some Andouille. Pour in some of the broth, making sure to include the vegetables in the broth. Garnish with the reserved fennel fronds. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 36178,"Sweet Potato Cheesecake with Gingersnap Crust Nonstick cooking spray 1 1/2 cups crushed gingersnap cookies (about 7 ounces or 32 cookies) 1/3 cup packed light brown sugar
6 tablespoons unsalted butter, melted Pinch of kosher salt
One 8-ounce package cream cheese, cool but slightly softened 1/2 cup sour cream, at room temperature 1/3 cup granulated sugar
1/4 teaspoon kosher salt
1 teaspoon vanilla extract
2 large eggs, at room temperature
1/2 cup light brown sugar 1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon freshly ground nutmeg
1/4 teaspoon kosher salt
2 cups cooked dark orange sweet potatoes, mashed until very smooth or pureed in a food processor (about 12 ounces or 2 large sweet potatoes)
1/4 cup half-and-half
3 tablespoons unsalted butter, at room temperature
2 teaspoons vanilla extract 2 large eggs, at room temperature
Instructions: For the crust: Preheat the oven to 350 degrees F. Spray a 9-inch deep dish pie plate with nonstick cooking spray. Mix the cookie crumbs, brown sugar, butter and salt together in a medium bowl until well blended. Press the mixture into the pie plate. Bake until set and the crust feels firm, 7 to 10 minutes. Set aside to cool slightly. To make the cheesecake filling: In a stand mixer or with an electric hand mixer, combine the cream cheese, sour cream, granulated sugar and salt, mixing at low speed until the mixture is smooth with no lumps, 3 to 4 minutes. Beat in the vanilla and eggs. Add the filling to the crust, smooth the top, and chill in the freezer until the filling is sturdy and set up, at least 30 minutes and up to 1 hour. For the sweet potato topping: In a medium bowl, whisk together the brown sugar, cinnamon, ginger, nutmeg and salt. Whisk in the sweet potatoes, half and half, butter, vanilla and eggs until smooth. Pour slowly over the chilled cheesecake filling. Place the pie on a baking sheet and bake for 15 minutes. Reduce the oven temperature to 325 degrees F and bake, covering the edges with foil if it browns too quickly, until set along the outside and the center still has a slight jiggle, 55 to 60 minutes. Let cool to room temperature before refrigerating until ready to serve. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Gris]" 36179,"Kalua Pig Monte Cristo Egg Rolls 12 traditional egg roll wrappers or 24 lumpia (rice-based) wrappers 1/4 cup rice flour 12 thin slices Swiss cheese 12 thin slices Black Forest ham 1 1/2 cups shredded Kalua Pork (recipe follows) 3 cups shredded Napa cabbage 2 large egg whites 1 gallon clean frying oil, such as canola or peanut oil Wasabi Mojo (recipe follows) 1 cup mayonnaise (such as Hellmann's) 1 teaspoon minced garlic 2 teaspoons wasabi powder 1 tablespoon toasted sesame oil 2 tablespoons honey 1 teaspoon ground ginger 1 teaspoon lemon juice 1 tablespoon teriyaki sauce One 8- to 12-pound pork butt 1 whole banana leaf (available at Asian or Latin markets or online), cut in half 1/2 cup liquid smoke 1/3 cup salt Instructions:

1. Place an egg roll skin on a clean surface dusted with a small amount of rice flour. Make sure one of the four points is facing you.
2. Center 1 slice of Swiss cheese on the lower half of the wrapper, followed by 1 slice of ham. Place about 2 tablespoons of the pork in the center of the ham. Top with a bit of shredded cabbage.
3. Using a pastry brush, paint a 1-inch border of egg white on the 2 edges of egg roll wrapper facing away from you.
4. Using both hands, roll the corner nearest you over the filling while tucking the outside corners toward the center. Continue rolling until the roll is closed and sealed. Gently firm up the roll, making sure the ends are tightly tucked in (or they will open when frying). (If using a lumpia egg roll wrapper, repeat the rolling process with an additional wrapper so the finished product is two-ply. Lumpia wrappers are thinner than traditional egg roll wrappers and this helps with issues of breakage.)
5. Repeat with the rest of the wrappers and filling, making sure to wipe your working board of any excess egg white as you go, as it is very sticky.
6. Dust the finished egg rolls with a bit of rice flour, cover, and refrigerate for about 30 minutes before frying. Fry them within 24 hours, or freeze them if you like.
7. Heat the frying oil in a deep fryer to 350 degrees F. Or, if you do not have a deep fryer, fill a Dutch oven with 2 1/2 inches of oil (make sure not to fill within 4 inches of the top of the pot). Place the pot over medium-high heat. Test the oil with a little bit of rice flour. If the flour bubbles from the heat, the oil is ready.
8. Place just a few egg rolls in pot at a time, making sure the oil level doesn't get close to the top of pot. Fry the egg rolls, turning often, until golden brown on all sides, about 2 minutes. Place on cooling rack and continue cooking the rest of the egg rolls.
9. Should you have an accidental oil spill or flare up, cover the pot with a lid and turn off the heat source. Cover the fire with a liberal amount of baking soda. Never try to put out an oil fire with water-it is no bueno!
10. When the cooked egg rolls are cool enough to touch, cut them on a bias to show the layers of filling and amaze your family and friends! Serve with Wasabi Mojo. In a small bowl, combine all the ingredients. Cover and let rest in the refrigerator for at least 30 minutes before serving. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 36180,"Pretzels 2 tablespoons yeast 2 cups warm water 6 cups all-purpose flour 1 tablespoon salt 2 tablespoons sugar 1/4 cup honey 3 eggs, beaten Honey Butter Mix, recipe follows Kosher salt, for sprinkling 1/2 cup melted butter 1/4 cup honey
    Instructions: Preheat oven to 425 degrees F.
    In a large bowl, combine the yeast and warm water. Add the flour, salt, sugar, honey, and eggs. Mix thoroughly for about 10 minutes. Let the dough rise about 10 to 15 minutes. Divide the dough into 4-ounce portions and shape into pretzels. Place on a greased cookie sheet and let rise for 1 hour. Brush with Honey Butter Mix and sprinkle with kosher salt. Bake for 20 minutes. In a small bowl combine melted butter and honey. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 36181,"Grilled Chicken and Chopped Veggie Salad with Sesame-Ginger Vinaigrette 1/3 cup rice vinegar (not seasoned) 2 tablespoons soy sauce 2 tablespoons honey mustard 1 tablespoon grated peeled ginger 3 tablespoons vegetable oil 3 tablespoons sesame oil 1 pound skinless, boneless chicken thighs 1 small head napa cabbage (about 1 pound), cut into bite-size pieces 1 medium carrot, thinly sliced 4 scallions, thinly sliced 1/4 pound snow peas, cut crosswise into thirds Kosher salt 1/2 cup chow mein noodles Instructions: Preheat a grill or grill pan to medium high. Make the dressing: Whisk the vinegar, soy sauce, honey mustard and ginger in a medium bowl, then add the vegetable and sesame oils in a slow stream, whisking until combined. Toss the chicken with 1/4 cup of the dressing in another bowl; let marinate 10 minutes at room temperature. Remove the chicken from the marinade (discard the marinade) and grill until cooked through, 4 to 5 minutes per side. Transfer to a cutting board; let rest 5 minutes. Meanwhile, toss the cabbage, carrot, scallions and snow peas with the remaining dressing in a large bowl. Cut the chicken into 1/2-inch pieces and toss with the salad. Season with salt. Top with the chow mein noodles.
    Photograph by Antonis Achilleos ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 36182,"Root Beer Tiramisu Three 20-ounce bottles root beer Three 8-ounce containers mascarpone 1 1/2 cups confectioners' sugar 3 cups heavy cream 1 teaspoon pure vanilla extract About 36 ladyfingers or savoiardi 12 root beer barrel candies, finely crushed Instructions: Heat a large skillet over high heat. Add 1 1/2 bottles root beer and bring to a boil. Cook until syrupy and reduced to about 1/2 cup, 7 to 8 minutes. Cool completely, then cover and refrigerate. Combine the mascarpone and 1 1/4 cups confectioners' sugar in a mixer fitted with the paddle attachment. Beat on medium just until smooth and light (do not overbeat). In another bowl, whip the cream and vanilla with the remaining 1/4 cup confectioners' sugar until it holds soft peaks. Fold about 1/4 of the cream into the mascarpone to lighten it, then fold in the remaining cream. Pour the remaining 1 1/2 bottles root beer into an 8-inch square baking dish or other container for soaking the ladyfingers. Working with a few ladyfingers at a time, dip briefly in the root beer (just a few seconds to lightly saturate; don't oversoak) and line the bottom of a trifle dish. Spread a quarter of the mascarpone mixture in an even layer over top. Sprinkle with a quarter of the crushed root beer barrels. Repeat with 2 more layers each of soaked ladyfingers, mascarpone and crushed root beer barrels. Make 1 final layer of soaked ladyfingers and a smooth layer of mascarpone on the top. Reserve the remaining crushed root beer barrels. Cover and refrigerate the tiramisu until well chilled, about 4 hours. When ready to serve, sprinkle the top of the tiramisu with the remaining crushed root beer barrels and drizzle with some root beer reduction. Scoop out portions into serving dishes and drizzle with the remaining root beer reduction. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 36183,"Semolina Pudding with Red Currant Sauce 1 quart milk 3 1/2 ounces sugar 1 3/4 ounces butter 3 ounces semolina Nonstick cooking spray 12 1/4 ounces fresh red currants 1/2 cup water 1/4 cup sugar 1 lemon, juiced Instructions: Combine milk, sugar, and butter in a saucepan and bring to a boil. Add semolina, and cook, stirring constantly, until the mixture thickens. Put the pudding in four 4-ounce cups that are rinsed with cold water and lightly sprayed with nonstick cooking spray. Boil currants with the water, sugar, and lemon juice. Cook until the sugar is dissolved and the currants are very soft, about 10 minutes. Puree mixture in a blender and then push through a strainer to get a smooth sauce. Refrigerate pudding and sauce until cold, about 2 hours. Unmold the pudding onto dessert plates and dress with sauce. ","[Barolo, Barbaresco, Chianti, Tempranillo]" 36184,"Sour Cream and Onion-Spiced Grilled Tornado Potatoes 1/4 cup milk powder or nutritional yeast 2 tablespoons finely grated Parmesan 2 teaspoons dried chives
2 teaspoons dried dill
2 teaspoons onion powder
1 teaspoon granulated garlic
1 teaspoon dried parsley
1 teaspoon sea salt
1 teaspoon confectioners' sugar
1/3 cup extra-virgin olive oil
4 medium red potatoes
Instructions: Prepare a grill for cooking over medium heat. In a bowl, whisk together the milk powder, Parmesan, chives, dill, onion powder, granulated garlic, parsley, salt and sugar. Mix thoroughly to combine.
Place the olive oil in a separate bowl and mix in 1 tablespoon of the spice mixture.
Insert a bamboo skewer lengthwise through the center of each potato. With a sharp paring knife, cut a potato in a spiral pattern all the way down to the skewer, beginning at the top of the potato with the knife set at a 15 to 20 degree angle. Rotate the potato as you cut until the entire the potato is cut through in a spiral pattern. Stretch the potato down the skewer. Repeat with the remaining potatoes.
Set each skewer over a piece of aluminum foil. Brush each of the potatoes with a generous amount of the oil mixture, reserving a third for later. Wrap the potatoes in the foil, closing both ends so the oil cannot escape. Place on the grill and cook 8 minutes, then flip and cook 8 minutes more. Remove from the grill and let rest until cool enough to handle. (Leave the grill on.) Remove the skewers from the foil. Brush each potato with some of the remaining oil mixture and return to the grill until well browned, 2 to 3 minutes per side. Transfer to a platter and sprinkle each with more of the dry spice mixture. (Extra spice mixture can be stored in an airtight container at room temperature for up to 2 months.) ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 36185,"Fruit Salad with Orange-Vanilla Syrup 1 cup sugar Zest and juice of 1 orange 1 vanilla bean 4 pints strawberries, hulled and halved 2 pints blueberries 2 cups green grapes, halved 2 cups red grapes, halved Fresh mint leaves Instructions: Place the sugar, 1 cup water, orange zest, juice and vanilla bean in a small pan and stir to dissolve the sugar. Then bring to a boil. Turn the heat to low and simmer for about 15 minutes to thicken. Set aside to cool. Prepare all the fruit in a large bowl, pour the cooled syrup over the top and toss together. Decorate with mint leaves and chill until ready to serve. ","[Chardonnay, Riesling, Moscato, Sauvignon Blanc]" 36186,"Citrus Glazed Pork Loin 2 ounces canola oil 1 large onion, chopped 4 cloves garlic, chopped 1 chipotle pepper, chopped 1 arbol cl, steam removed 1 tablespoon cracked black pepper 2 tablespoon Worcestershire sauce 2 cups orange juice 2 cups barbecue sauce 6 dashes hot sauce 2 lemons juiced Kosher salt to taste 3 pounds pork loin 4 tablespoons olive oil 2 tablespoons kosher salt 2 tablespoons cracked black pepper Instructions: Preheat oven to 350 degrees. For the glaze: In a small saucepot add canola oil and saute onions and garlic until translucent. Then add chipotle and arbol chilies and continue to cook until chiles start to toast. Then add cracked black pepper and deglaze with Worcestershire sauce and orange juice. Reduce orange juice until starts to thicken. Then add in your favorite barbecue sauce and reduce to low heat. Continue cooking for about 15 minutes. Season with hot sauce, lemon juice and to taste with salt. Strain barbecue sauce and set aside. For the porkloin: On a large sheet pan rub the porkloin with olive oil and season with salt and cracked pepper. Roast in a 350 degree oven (basting with the citrus glaze about every 15 minutes) until the internal temperature is about 140 degrees. Let meat set up for about 5 minutes and slice. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Rioja]" 36187,"Fried Sage with Anchovies Extra-virgin olive oil, for deep-frying 12 anchovy fillets 24 large fresh sage leaves 1 egg, beaten Flour, for dredging Salt Instructions: Heat the olive oil in a deep, heavy-bottomed frying pan. Place an anchovy between 2 sage leaves, like a sandwich. Repeat until all the anchovies and sage leaves are used up. Then dip the sage sandwiches into egg and then dredge in flour. Shake off any excess flour. Gently place the sage leaves into the hot oil and let fry until golden and crispy. Transfer to a plate with an absorbent paper towel. Sprinkle with salt to taste while the sage leaves are hot. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 36188,"Dark Chocolate Whoopie Pies with Toasted Almond Cream 2 ounces unsweetened chocolate, chopped 4 ounces semi-sweet chocolate chips 1 stick (or 1/2 cup) unsalted butter, cubed 1 cup granulated sugar 3 large eggs 2 teaspoons vanilla extract 1 teaspoon ground cinnamon Zest from 1/2 lemon 1 cup all-purpose flour 1/3 cup Dutch processed cocoa powder 1/2 teaspoon baking powder 1/2 teaspoon kosher salt 1 1/4 cups milk 1 cup slivered almonds, toasted 1/3 cup granulated sugar 2 tablespoons all-purpose flour 2 tablespoons cornstarch 3 egg yolks 1/2 teaspoon pure almond extract 1/2 cup melted chocolate, for drizzling or dunking, optional Instructions: Preheat oven to 375 F. Make the pies: In a medium heatproof bowl, combine the unsweetened chocolate, semi-sweet chocolate and butter. Fill a pot (relatively the same size as the bowl) about 1/3 full with water and place it over medium heat. When the water simmers, place the bowl of chocolate and butter over the simmering water and lower the heat. You want to melt the chocolate and butter gently together, stirring and scraping the sides (to avoid scorching). In another bowl, whisk together the sugar, eggs, vanilla, cinnamon and lemon zest. Set aside. Separately, sift together the flour, cocoa powder, baking powder and salt. When the chocolate and butter is melted, remove the bowl from the heat; stir to assure it's completely mixed and transfer to another medium bowl. This will accelerate cooling. Allow the chocolate to cool a few minutes. Whisk in the egg mixture. Whisk in the flour mixture. Only whisk until blended, over-mixing can affect the texture of the pies. Spray a baking sheet with nonstick spray (alternatively, use a piece of fitted parchment sprayed with nonstick spray). Drop the batter in large spoonfuls (keeping the shapes as round as possible) on the baking sheet. You are aiming for rounds that are about 2 inches in diameter. Take care to leave some room (about 2 inches) between each one to allow for spreading that will occur as they bake. Place the tray in the hot oven and bake for 6 to 8 minutes. Check the pies. Leave in the oven an additional minute or two if they seem under baked. The dough will lose some of its shiney-ness and no longer look wet but will still feel soft. Remove the tray from the oven and allow them to cool for about 5 to 10 minutes before gingerly lifting them off the baking sheet and onto a flat surface. Make the filling: In a medium saucepan, heat the milk to a simmer and add about 3/4 of the cup of the toasted almonds. Reserve the remaining almonds. Shut off the heat and allow the almonds to \steep\ in the milk, for 10 to 15 minutes. Strain the milk and pour it back into the same pan, discarding the almonds from the milk. In the bowl of an electric mixer fitted with a whisk attachment, beat together the sugar, flour, cornstarch and egg yolks until thick and smooth, 3 to 4 minutes. Pour some of the hot milk mixture over the eggs and whisk to blend. Pour the egg mixture back into the milk; turn on a low to medium heat and cook, stirring constantly with a wooden spoon, until the mixture thickens, 5 to 8 minutes. Stir in the almond extract. Continue to cook for an additional 1 to 2 minutes, stirring to make sure it doesn't cling to the bottom of the pan and burn, until very thick. Pour the cream into a clean bowl. Stir in the remaining almonds. Cover tightly with a layer of plastic so the cream doesn't form a skin. Allow to cool. Assemble: \Sandwich\ some of the cream in between two of the chocolate rounds. Drizzle with melted chocolate, if desired. ","[Chardonnay, Pinot Grigio, Riesling, Sparkling wine]

" 36189,"Tuna alla Puttanesca 2 cans or pouches (5 oz) tuna, drained and flaked 1 pound dry farfalle or bowtie pasta 4 tablespoons olive oil 3 garlic cloves, minced 2 medium onions, cut in 1/4 inch slices 1 can (14 1/2 oz) diced tomatoes in juice 1 cup dry white wine 3 tablespoons capers, drained 1 tablespoon chopped rosemary 1/2 cup Kalamata olives, pitted and cut in quarters 1 teaspoon ground black pepper salt to taste 2 tablespoons chopped Italian parsley Instructions: Prepare pasta according to package directions. Set aside. Place oil in large skillet over medium heat. Add garlic and onions and saute for about 5 minutes. Add tomatoes and juice, wine, capers, rosemary, olives and pepper to onions. Simmer for 5 minutes. Raise heat to medium and cook another 3 minutes until sauce thickens slightly. Add salt to taste. Combine tuna, sauce and parsley with pasta.; ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 36190,"Spice-Rubbed Pork Tenderloin with Zesty Quinoa 1 cup quinoa, rinsed 1 teaspoon coriander seed 1 teaspoon cumin seed 2 garlic cloves, coarsely chopped Kosher salt and freshly ground pepper 1 small pork tenderloin, trimmed (about 1 pound) 2 tablespoons extra-virgin olive oil 2 cups baby spinach 1/2 cup loosely packed fresh cilantro leaves, plus more for garnish Juice of 1 lime 1/2 small jalapeno (seeds removed for less heat) 2 tablespoons Parmesan or Cotija cheese Instructions: Preheat oven to 375 degrees F. Put the quinoa in a medium saucepan filled two-thirds full of water. Bring to a boil, lower the heat and simmer until the grains are tender, about 12 minutes. Drain and rinse the quinoa under cold water. Drain again, then return to the pot. Meanwhile, combine the coriander, cumin and 1 garlic clove, 1/2 teaspoon salt and 1 teaspoon pepper in a mortar and pestle coarsely crush to make a rough paste (alternatively use a small food processor). Rub the pork tenderloin all over with the spice mixture. Heat 1 tablespoon of the oil in a large oven-proof skillet over medium heat until very hot. Add the pork tenderloin and cook, turning occasionally, until browned on all sides, about 6 minutes total. Transfer the skillet to the oven and roast the pork until just cooked through, or until an instant-read thermometer inserted into the thickest part of the pork registers 150 degrees F, about 15 minutes. Let rest for 5 minutes. Combine the spinach, cilantro, lime juice, jalapeno and the remaining 1 tablespoon oil and garlic cloves in a food processor and pulse until finely chopped. Add to the quinoa along with 3/4 teaspoon salt. Cook over medium-low heat, stirring, until warmed through, about 3 minutes. Stir in 1 tablespoon of the Parmesan. Slice the pork tenderloin and divide between 4 plates with the quinoa. Sprinkle with the remaining 1 tablespoon cheese and a few cilantro leaves for garnish.
","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 36191,"Almost-Famous Stuffed Cheesy Bread 2 teaspoons sugar 1 1/4-ounce packet active dry yeast (2 1/4 teaspoons) 2 tablespoons vegetable oil, plus more for brushing 2 cups all-purpose flour, plus more for dusting 3/4 teaspoon salt 2 tablespoons cornmeal 1 1/2 cups shredded part-skim mozzarella cheese (about 6 ounces) 1/2 cup shredded yellow cheddar cheese (about 2 ounces) 1 tablespoon grated Pecorino Romano cheese 1 teaspoon garlic salt 1 teaspoon granulated garlic 1/2 teaspoon dried parsley Instructions: Make the dough: Whisk the sugar and 3/4 cup warm water (about 105 degrees F) in a bowl. Sprinkle the yeast on top and set aside until foamy, about 10 minutes. Stir in the vegetable oil.
Whisk the flour and salt in a large bowl. Make a well in the center, pour in the yeast mixture and stir with a wooden spoon to make a shaggy dough. Turn out onto a generously floured surface and knead until smooth and elastic, about 5 minutes, dusting with more flour as needed. Form into a ball. Brush a large bowl with vegetable oil; add the dough, turning to coat with the oil. Cover tightly with plastic wrap and set aside at room temperature until doubled in size, about 1 hour, 30 minutes. Make the filling and topping: Toss 1/2 cup mozzarella, the cheddar, pecorino, garlic salt, granulated garlic and dried parsley in a bowl. Preheat the oven to 450 degrees F. Put an inverted baking sheet in the oven; preheat for 10 minutes. Line another inverted baking sheet with parchment paper and sprinkle with the cornmeal. Cut the dough in half; transfer 1 piece to the parchment-lined baking sheet and stretch into an 8-inch square (keep the other piece of dough covered). Sprinkle 1 side of the square with 1/2 cup of the remaining mozzarella, then fold the dough in half to enclose the cheese, pressing to seal. Slice the dough crosswise at 1-inch intervals, stopping just before the folded edge. Sprinkle with half of the cheese-garlic mixture. Move the dough to 1 side of the baking sheet. Repeat with the remaining dough, mozzarella and cheese-garlic mixture on the other side of the baking sheet.
Slide the bread on the parchment onto the hot baking sheet in the oven. Bake until the dough is cooked through and the cheese is golden brown, 12 to 14 minutes. Let cool slightly, then pull apart into breadsticks. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Chianti]" 36192,"Weeknight Two-Bean Chili 1 tablespoon vegetable oil 1 small jalapeno, minced (with some seeds) 1 small or 1/2 large red onion, finely diced 2 teaspoons red wine vinegar 1 large clove garlic, minced 1 1/4 cups low-sodium vegetable or chicken broth 1 cup canned crushed roasted tomatoes 1 1/2 tablespoons chili powder 1/4 teaspoon Chinese five-spice powder or ground cinnamon, optional
Two 15-ounce cans beans (such as kidney and black), rinsed and drained 2 tablespoons chopped fresh cilantro 2 cups cooked brown rice 1/2 cup finely shredded extra-sharp Cheddar (2 ounces) Instructions: Heat the oil in a large saucepan over medium-high heat; add the jalapenos, onions and vinegar and cook, stirring, until softened, about 5 minutes. Add the garlic and cook about 30 seconds.
Stir in the broth, tomatoes, chili powder and five-spice powder if using, and increase the heat to high. Bring to a full boil and cook for 1 minute. Stir in the beans and return to a full boil. Reduce the heat to medium and simmer until just slightly thickened but still soupy, about 5 minutes. Stir in the cilantro.
Fill each bowl with about 1/2 cup of rice. Ladle the chili on top, sprinkle with the Cheddar and serve. ","[Syrah, Zinfandel, Tempranillo, Garnacha]" 36193,"Cucumber, Melon and Farro Salad with Feta Kosher salt and freshly ground black pepper 1 3/4 cups farro 3 cups thinly sliced cucumber half-moons (from 2 medium cucumbers) 2 cups cubed cantaloupe (1-inch cubes; from 1 small melon) 2 cups cherry tomatoes, halved 1/3 cup olive oil 1/4 cup red wine vinegar 2 tablespoons minced shallots 2 teaspoons finely chopped chives 1 cup crumbled feta 1/3 cup fresh mint, cut into chiffonade Instructions: Bring a large pot of heavily salted water to a boil. Add the farro and cook until tender, 22 to 24 minutes. Drain, spread out on a large plate and let cool. Combine the cucumbers, cantaloupe, tomatoes and farro in a large serving bowl; set aside.
Whisk together the olive oil, vinegar, shallots, chives, 2 teaspoons salt and several grinds of pepper in a medium bowl until emulsified. Pour the vinaigrette over the salad, add the feta and mint and gently toss until the salad is evenly coated.
","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 36194,"Turkey and Sage Sausage 2 3/4 pounds skinless, boneless turkey thighs, cubed 1 pound pork fatback, cubed 1/2 cup chopped fresh sage 2 cloves garlic, minced 1/4 cup chopped fresh chives 1 tablespoon freshly ground pepper Small pinch of nutmeg Finely grated zest of 1 orange Kosher salt 1/2 cup cold whole milk 1/2 cup white wine, chilled One 8-foot hog casing, soaked in water 30 minutes and then flushed with water Crusty buns, for serving
Spicy brown mustard, for serving Grilled red onions, for serving Instructions: Combine the turkey, pork fatback, sage, garlic, chives, pepper, nutmeg, orange zest and 2 tablespoons salt in a large bowl. Transfer to a large plastic zip-top bag and refrigerate overnight.
At least 30 minutes before grinding the meat, place all of your tools (including the meat grinder parts, stand mixer bowl, stand mixer paddle attachment and sausage stuffer parts) in the freezer to chill.
Using your meat grinder, grind the marinated meat mixture through the small die plate into the chilled bowl of the stand mixer. Refrigerate at least 30 minutes, then return the mixture to the mixer. Add the milk and wine and beat on medium speed using the chilled paddle attachment until combined. Refrigerate until ready to use.
Stuff the sausages (see Cook's Note) and, for best results, refrigerate overnight.
Before cooking, pierce each sausage several times with a pin. Grill over medium heat until the center registers 160 degrees F, 10 to 12 minutes. (You can also pan-fry or broil the sausages.) Serve in split toasted buns with spicy brown mustard and grilled red onions.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Gavi]" 36195,"Gina's Fiesta Salad 1 teaspoon apple cider vinegar 1 tablespoon honey 1 lime, juiced 1/3 cup well-shaken buttermilk 2 tablespoons chopped cilantro leaves Kosher salt and freshly ground black pepper 1 clove garlic, finely chopped 2 romaine hearts finely chopped 1 bunch green onions, sliced One 15-ounce can black beans, drained and rinsed 1 pint cherry tomatoes, sliced in 1/2 1 cup corn kernels, defrosted if frozen 4 red radishes, sliced 1 red bell pepper, seeded and chopped Instructions: Whisk together the apple cider vinegar, honey, lime juice, buttermilk, cilantro, garlic and salt and pepper, to taste, together in a small bowl. Add the romaine, green onions, black beans, tomatoes, corn, radishes, and bell peppers to a large salad bowl. Add the dressing, toss and serve immediately. ","[Sauvignon Blanc, Vermentino, Tempranillo, Garnacha]" 36196,"Mexi-Mac Burgers and Waffle Fries with Taco Sauce 1 bag frozen waffle cut fries Salt and pepper
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1/2 teaspoon ground coriander
1/2 teaspoon granulated garlic
3 to 4 scallions
1 cup sour cream 1/2 cup ketchup, Sir Kensington's preferred brand
1/2 cup drained pickled jalapeno peppers, mild, hot or a mix
3 cloves garlic 1 small white onion
1/2 pound Mexican beef chorizo or Mexican pork chorizo
1 pound ground beef
Salt and pepper
About 1 tablespoon Worcestershire, Lea and Perrins preferred brand
1 tablespoon neutral oil
Gem romaine or iceberg lettuce
4 slices yellow cheddar or American cheese
4 slices Pepper Jack cheese
4 sesame seed rolls, Big Marty's preferred brand Sliced pickle chips, spicy Italian by Grillo's preferred brand 1 bottle mild or hot taco sauce Mezcal Sour, for serving, recipe follows Ice 1 1/2 ounces mezcal
1 lemon, juiced
1 lime, juiced
2 tablespoons simple syrup
Seltzer, for topping
Instructions: Preheat oven to 450 degrees F with rack above center. Gather your ingredients. For the waffle fries: Line a baking sheet with parchment, scatter the waffle fries and place in oven to cook 25 minutes. Give the pan a shake or the fries a flip once, midway. In a small ramekin, combine about 1 teaspoon salt, 1/2 teaspoon pepper, the cumin, chili powder, coriander and granulated garlic. Thinly slice the scallions. To serve, toss fries with spices. For the special sauce: In a small bowl, combine sour cream and ketchup. Remove the jalapenos from brine, place on cutting board and add a small splash of brine to sauce. Finely chop peppers and stir into sauce. For the burgers: Preheat large cast-iron skillet or griddle over medium-high heat. Peel and grate garlic and a quarter of the onion -- save the remaining onion for topping. Cut casing off from fresh chorizo and place in bowl. Add beef and season with salt, pepper, grated garlic and onion and Worcestershire sauce. Combine the sausage and beef. Score the meat into 4 sections. Form 4 meat patties thinner at center than the edges for even cooking. Drizzle the patties with oil. Chop the remaining onion and chop some lettuce, about 2 cups. Crisp the patties and cook 4 to 5 minutes. Flip the patties and top with a slice of both cheeses and cook another 2 to 3 minutes. To build burgers: bun bottom, onions, pickles, lettuce, patties, special sauce, bun top. Pile the fries alongside and top with taco sauce and reserved scallions. Add ice, mezcal, juices and simple syrup to a cocktail shaker. Shake or stir then drain into a highball full of ice. Top with a splash of seltzer.
","[Pinot Noir, Tempranillo, Garnacha, Zinfandel]" 36197,"Mushroom-Apple Pierogies 1/4 cup smooth applesauce or strained chunky applesauce, plus more for serving 1 tablespoon vegetable oil Kosher salt 2 large eggs 2 1/2 cups all-purpose flour, plus more for dusting 4 tablespoons unsalted butter Sour cream, for serving 5 slices bacon 8 ounces cremini mushrooms, sliced Kosher salt 1 small onion, chopped 8 ounces sauerkraut, rinsed 2 teaspoons fresh thyme, chopped 2 teaspoons paprika 1 1/4 cups chunky applesauce Instructions: Make the pierogi dough: Whisk the applesauce, vegetable oil, 1/2 teaspoon salt, 1 egg and 1/2 cup warm water in a bowl. Put the flour in another bowl and stir in the applesauce mixture. Turn the dough out onto a floured surface and knead until smooth, 1 to 2 minutes, dusting with flour as needed. Cover with plastic wrap and set aside, about 30 minutes. Meanwhile, make the filling: Cook the bacon in a large skillet over medium heat until crisp. Transfer to a paper towellined plate. Drain all but 2 tablespoons fat from the skillet. Add the mushrooms, season with salt and cook over high heat, stirring until browned, about 4 minutes. Add the onion and cook until soft, about 4 more minutes. Stir in the sauerkraut, thyme, paprika, 1 cup applesauce and 1/2 cup water. Bring to a simmer, cover and cook until the mushrooms are tender, about 5 minutes, then uncover and cook until thickened, about 4 minutes. Chop the bacon and add to the skillet with the remaining 1/4 cup applesauce and salt to taste. Make the pierogies: Bring a large pot of salted water to boil. Beat the remaining egg in a bowl with 1 tablespoon water. Roll out half of the dough to less than 1/8 inch thick (keep the remaining dough covered with plastic wrap). Cut into rounds using a 3 1/2-inch cookie cutter or a drinking glass. Top each round with 1 tablespoon of the mushroom filling, brush the edges with the beaten egg and fold in half; crimp with a fork to seal. Repeat with the remaining dough and filling. Melt 4 tablespoons butter in a large skillet over medium-low heat. Boil the pierogies in batches until tender, about 5 minutes, then transfer to the skillet using a slotted spoon and toss with the butter until browned. Serve with applesauce and sour cream. ","[Chardonnay, Pinot Grigio, Riesling, Sparkling wine]

" 36198,"Larry's Fire Roasted Chicken Skewers with Tangerine-Cascabel Glaze with Tangerine-Pomegranate Relish 1/2 cup fresh orange juice 1/4 cup fresh lime juice 1/4 tablespoons lemon juice 2 tablespoons ancho cl powder 1 tablespoon pasilla pepper 2 tablespoons paprika 1/4 teaspoon cayenne 3 tablespoons coarsely chopped fresh cilantro 1/4 cup olive oil 8 boneless, skinless chicken thighs, cut in half lengthwise 32 bamboo skewers, soaked in water for 2 hours Finely chopped fresh chives 16 flour tortillas 2 tablespoons olive oil 2 shallots, finely diced Pinch cascabel powder 1 cup red wine vinegar 1 cup sugar 2 cups tangerine juice Lemon juice, to taste Honey, to taste 1 tablespoon olive oil Salt and freshly ground pepper 6 tangerines, segmented Seeds from 1 pomegranate 1/2 small red onion, finely diced 2 tablespoons lime juice 1 teaspoon honey Instructions: For the Marinade: Mix together the juices, cl powders, paprika, cayenne, cilantro and oil. Add the chicken thighs and let marinate for 2 hours in the refrigerator. Preheat grill pan. Remove chicken from marinade and thread each chicken half onto 2 skewers so that the meat stays flat on the grill. Season with salt and pepper and grill for 4 minutes on each side or until cooked through. Remove chicken from the grill pan and brush liberally with the tangerine glaze, serve on a platter, serve with the relish and garnish with chives. Serve with flour tortillas. For the Glaze: Heat the olive oil in a medium saucepan over medium-heat. Add the shallots and cascabel powder and cook until soft. Raise the heat to high, add the vinegar, sugar and tangerine juice and reduce to a syrup. Season with lemon juice and honey to taste. Add the olive oil and season with salt and pepper. Let cool. For the Tangerine-Pomegranate Relish: Combine all relish ingredients well. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 36199,"Oven-Fried Chicken Chimichangas 2/3 cup Pace? Picante Sauce 1 teaspoon ground cumin 1/2 teaspoon dried oregano leaves, crushed 1 1/2 cups chopped cooked chicken 4 ounces shredded Cheddar cheese (about 1 cup) 2 green onions, chopped (about 1/4 cup) 6 (8-inch) flour tortillas 2 tablespoons butter, melted Fresh cilantro leaves Instructions: Stir the picante sauce, cumin, oregano, chicken, cheese and onions in a medium bowl. Place about 1/2 cup of the chicken mixture in the center of each tortilla. Fold the opposite sides over the filling. Roll up from the bottom and place seam-side down on a baking sheet. Brush with butter. Bake at 400 degrees F for 25 minutes or until they're golden brown. Serve with additional picante sauce. Garnish with cilantro. Tip: For 1 1/2 cups chopped chicken, in a 2-quart saucepan over medium heat, in 4 cups boiling water, cook 3/4 pound boneless chicken breasts or thighs, cubed, for 5 minutes or until the chicken is cooked through. Drain and chop the chicken. ","[Malbec, Tempranillo, Barbera, Zinfandel]" 36200,"Spaghetti with Bacon and Chard 1 large bunch or 1 1/2 pounds large, leafy Swiss chard 1/2 pound meaty bacon, Oscar's Smoke House preferred brand
2 tablespoons EVOO or butter
1 onion, white or yellow
1 leek
4 cloves garlic
Salt and pepper 1/4 teaspoon freshly grated nutmeg 2 tablespoons thyme
1/2 cup white wine
1/2 cup stock, optional
1 pound spaghetti
1 cup pecans
About 3/4 cup heavy cream
About 1 cup grated Pecorino cheese, plus more for serving Red Wine Spritzer, for serving, recipe follows 4 ounces dry, fruity red wine, like Valpolicella or your favorite red 2 ounces brandy
1/2 ounce simple syrup
3 to 4 allspice berries
Juice of 1/2 an orange
1/2 cup chilled seltzer
Instructions: Gather your ingredients. Place a large pot of water on to boil for pasta. Stem the chard. Chop the stems. Coarsely chop the greens and keep separate. Stack the bacon and cut the bacon into batons 1/8 to 1/4-inch wide. Peel and chop the onion. Halve the leek lengthwise and trim the tough green tops. Run the leek under the water and wash thoroughly. Chop the leek, whites and light greens. Peel the garlic and grate or chop. Heat a large deep skillet over medium-high heat. Add bacon and render, then remove from pan, if desired. Reserve 2 tablespoons drippings in pan, drain off excess if there is any. Add EVOO or butter to pan and add the stems, onions, leeks and garlic. Season with salt, pepper, 1/4 teaspoon nutmeg and thyme and soften, 5 to 6 minutes. Add wine and stock if using and let it absorb. Salt boiling water and cook pasta to 1 minute less than package directions for al dente. Reserve 1/2 cup starchy water. Toast nuts while pasta cooks in small skillet over moderate heat. Add cream to sauce, wilt the greens into stems and add a little nutmeg. Return bacon to pan. Drain pasta and add to sauce and greens with reserved water and cheese. Toss pasta 1 minute. Adjust seasoning and serve topped with chopped toasted nuts and pass more cheese at table. To a shaker, add wine, brandy, simple syrup, allspice and orange juice. Shake it up. Pour into a wine glass and top with seltzer.
","[Barolo, Barbaresco, Chianti, Tempranillo]" 36201,"Sauted Yellow Squash and Zucchini 1 1/2 tablespoons olive oil 1 tablespoon unsalted butter
1 yellow onion, thinly sliced into half moons
2 cloves garlic, minced
2 medium zucchini, sliced into 1/4-inch-thick rounds
2 medium yellow squash, sliced into 1/4-inch-thick rounds
1 teaspoon Italian seasoning
Kosher salt
Freshly ground black pepper Instructions: Heat the oil and butter in a large skillet over medium heat. Add the onions and cook, stirring occasionally, until just softened, about 5 minutes. Add the garlic and cook, stirring occasionally, for 1 minute. Add the zucchini, squash, Italian seasoning and a generous pinch of salt. Cook, stirring occasionally, until the zucchini and squash are tender and beginning to brown in some spots, about 10 minutes. Season with salt and pepper. Serve warm. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 36202,"Pork, Potato and Goat Cheese Skewers with Smoked Paprika 3 cups fresh orange juice, not from concentrate 1 tablespoon honey 2 tablespoons white wine vinegar 2 teaspoons Dijon mustard 1 teaspoon grated orange zest 2 teaspoons smoked paprika 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper 1/2 cup extra-virgin olive oil 6 small Yukon gold potatoes, scrubbed, skin left on Salt 2 tablespoons olive oil Freshly ground black pepper 1 1/2 pounds pork tenderloin 1 pound fresh goat cheese, cut into 16 pieces 16 (6-inch) skewers Smoked paprika Finely chopped fresh flat-leaf parsley Instructions: Place the orange juice in a small saucepan and cook over high heat until thickened and reduced to 3 tablespoons. Transfer the reduced juice to a blender, add the honey, vinegar, mustard, zest, paprika, salt and pepper and blend until combined. With the motor running, slowly add the oil and blend until emulsified. Cover potatoes with cold water in a medium saucepan and add 1 tablespoon of salt. Bring to a boil over high heat and cook until a small knife inserted into the potato comes out without any resistance. Drain and let cool slightly. When cool enough to handle, slice each potato in half lengthwise then slice each half into 1/4-inch thick slices Preheat oven to 400 degrees F. Heat the oil in a large saute pan over high heat until it begins to shimmer. Season pork on both sides with salt and pepper, place into the pan and cook until golden brown and a crust has formed, 4 to 5 minutes. Turn the tenderloin over and transfer the pan to the oven and continue cooking until an instant-read thermometer inserted into the center of the tenderloin registers 150 degrees F. Remove from the oven and let rest 5 minutes before slicing. Slice the tenderloin half lengthwise then slice each half crosswise into 1/4-inch thick slices. Place 1 slice of pork onto a large platter, top with a potato, then a piece of the goat cheese then another slice of pork, then stick a skewer through. Drizzle with some of the Smoked Paprika vinaigrette. Sprinkle each with a little more of the smoked paprika and some of the chopped parsley. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 36203,"Fluke Milanese with Spinach 2 large eggs 2 cups panko, toasted 2 tablespoons grated Parmesan Four 7- to 8-ounce skinless fluke or other flatfish fillets Kosher salt 2 tablespoons canola oil 2 medium shallots, minced 4 tablespoons unsalted butter 1/4 cup dry vermouth Juice of 1/2 lemon Flaky sea salt, such as Maldon, for serving 1 tablespoon drained capers plus 1 tablespoon caper brine 1 tablespoon olive oil 1 teaspoon honey 1 teaspoon hot sauce 12 sprigs fresh flat-leaf parsley, coarsely chopped (stems and all) 4 stems fresh tarragon, coarsely chopped (stems and all) 2 oil-packed anchovy fillets, coarsely chopped, plus 1 tablespoon anchovy oil 1 large lemon, zested, peeled and cut into supremes (segments cut free from the pith), membranes juiced (see Cook's Note) Kosher salt and freshly ground pepper 1 tablespoon unsalted butter 4 cups spinach leaves Kosher salt Instructions: For the fluke Milanese: Line a baking sheet with parchment. Whisk the eggs in a shallow dish. Mix together the panko and Parmesan in a separate shallow dish. Sprinkle the fluke fillets on both sides with salt, and working in batches, dip each thoroughly in the eggs and then thoroughly in the breadcrumbs. Carefully place the coated fish fillets in a single layer on the prepared baking sheet and refrigerate until ready to cook. For the salsa verde: Whisk together the capers, caper brine, olive oil, honey, hot sauce, parsley, tarragon, anchovies, anchovy oil, lemon zest, lemon supremes and juice in a medium bowl. Taste for seasoning, then set aside. Finish the fish: Heat the canola oil in a large skillet over medium heat until it starts to smoke lightly. Add the fish in a single layer and cook on the first side until golden brown, 2 to 3 minutes. Using a metal fish spatula, gently flip the fillets and cook until firm to the touch, an additional 2 to 3 minutes. Remove to a paper towel-lined plate to drain slightly. Season again with salt. Pour out all but 1 tablespoon of the oil from the fish skillet. Add the shallots and a pinch of salt and cook until they become translucent and tender, 3 to 5 minutes. Turn the heat to low and add the vermouth and 1 tablespoon butter and continue cooking, 1 to 2 minutes. Add the remaining 3 tablespoons butter and lemon juice, season with salt and stir until the butter is completely melted, about 1 minute, then remove from the heat. For the spinach: Add 1/4 cup water and 1 tablespoon butter to a medium skillet over medium-high heat. Simmer until slightly reduced and glaze-like, about 3 minutes. Add the spinach with a pinch of salt and lightly wilt, 2 to 3 minutes. Place a spoonful of the spinach on the center of each of two plates and spoon the shallot sauce around it. Place the fish on top of the spinach on an angle and top with a drizzle of shallot sauce and salsa verde. Finish with a sprinkle of flaky sea salt.
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 36204,"Mint Julep Milkshake 2 cups good-quality vanilla ice cream 2 ounces bourbon 2 teaspoons mint-flavored liqueur, such as creme de menthe Whipped cream, for serving Fresh mint leaves, for garnish Instructions: Refrigerate 1 large or 2 small glasses to chill. Blend the ice cream, bourbon and liqueur in a blender on medium-high speed until the mixture is uniform and creamy, about 1 minute. Pour it into the chilled glass(es), top with whipped cream and garnish with mint leaves. ","[Bourbon, Mint Chocolate Chardonnay, Sparkling Ros]" 36205,"Kuy Teav 1 1/2 cups dried shrimp 6 large scallions, trimmed, white and light green parts cut into 4-inch pieces, dark green parts julienned and reserved for garnish 2 heads garlic, halved crosswise, plus 8 cloves, chopped 1 small white onion, coarsely chopped 1 small sweet potato, diced 1 extra-large carrot, cut into 2-inch pieces 1 small head bok choy, halved 1/2 medium daikon, diced (about 6 ounces) 2 tablespoons vegetable oil 1 dried squid (1 to 2 ounces) 1 pickled radish, plus more finely diced, for garnish 2 pounds pork neck bones 1 pound pork rib bones 4 chicken drumsticks (about 1 pound)\u202f 6 dried shiitake mushrooms (about 3 ounces), rehydrated\u202f 4 tablespoons fish sauce 2 tablespoons soy sauce, plus more for serving\u202f 4 tablespoons plus 1 teaspoon chicken bouillon 1 tablespoon granulated sugar, plus more for serving 7 tablespoons neutral oil, such as grapeseed, vegetable or canola 1 pound ground pork Kosher salt and freshly ground black pepper 12 ounces bean sprouts 18 large shrimp, peeled and deveined 1 pound dried rice vermicelli 6 green lettuce leaves Sawtooth coriander (or culantro), pickled green bird\u2019s eye chiles in vinegar, thinly sliced bird\u2019s eye chiles, lime wedges, soy sauce and ground Kampot pepper or black pepper, for serving Instructions: Place 1 cup of the dried shrimp in a small bowl. Add warm water to cover and let stand for 30 minutes, then drain. Position an oven rack directly under the broiler. Line baking sheet(s) with aluminum foil and heat the broiler to high. Toss the white and light green scallion parts, garlic head halves, onion, sweet potato, carrot, bok choy and daikon with the vegetable oil and lay in a single layer on the prepared baking sheet(s). Char under the broiler, turning every 3 to 4 minutes, until blackened, 15 to 20 minutes. Transfer the vegetables to a large stockpot. Add the soaked shrimp, squid, whole pickled radish, pork neck bones, pork rib bones, chicken drumsticks, rehydrated shiitake mushrooms, fish sauce, soy sauce, chicken bouillon and sugar to the stockpot. Add 6 to 8 quarts of water (or more, if needed, to cover) and bring to a boil over high heat. Reduce the heat to medium low and simmer about 30 minutes. Using tongs, transfer the pork rib bones to a plate and let cool slightly; cover and refrigerate. Continue to simmer the broth until well flavored, another 2 1/2 to 3 hours. Meanwhile, place a fine-mesh strainer over a small heatproof bowl. Heat 1/4 cup of the neutral oil in a small skillet over medium-high heat. Add the chopped garlic and cook, stirring occasionally, until the garlic is golden and the oil is hot and fragrant, about 3 minutes. Strain the oil into the prepared bowl and reserve. Reserve the fried garlic. Heat 2 tablespoons neutral oil in a large skillet over medium heat. Add the ground pork, sprinkle with salt and black pepper and cook, stirring occasionally, until cooked through and browned, about 10 minutes. Scrape into a medium bowl. In the same skillet, heat the remaining 1 tablespoon neutral oil over medium-high heat. Add the remaining 1/2 cup dried shrimp and cook, stirring often, until the shrimp are bright pink and crisp, about 2 minutes. Fill a large pot with water and fit with a colander. Bring to a boil. Blanch the bean sprouts for 10 seconds (or steam them if preferred); transfer to a medium bowl. Return the water to a boil, add the shrimp and cook until just pink, 2 to 3 minutes. Drain and transfer to a medium bowl. Using tongs, transfer the shiitake mushrooms and chicken drumsticks from the stockpot to a medium bowl; reserve. Pour the broth through a fine-mesh strainer into a large pot; discard the remaining solids. Bring to a simmer and season with salt. Add the reserved pork rib bones and cook until warmed through, about 5 minutes. Remove the pork rib bones to a work surface, remove the meat and thinly slice. Coarsely shred the chicken meat; discard the skin and bones. Bring a large pot of water to a boil. Cook the vermicelli per the package instructions until al dente, then drain, rinse under cool water and pat dry. Toss with the reserved garlic oil and 1 teaspoon of the reserved fried garlic. Divide the lettuce leaves among 4 to 6 large bowls. Top the lettuce with the noodles and ladle the broth over the noodles. Top with the sliced pork, shredded chicken, ground pork, cooked shrimp, dried shrimp, shiitake mushrooms and fried garlic. Serve with the bean sprouts, reserved julienned scallion greens, finely diced pickled radish, sawtooth coriander (culantro), pickled chiles, sliced chiles, lime wedges, soy sauce, granulated sugar, salt and ground Kampot pepper or black pepper. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 36206,"Classic Strawberries Romanoff 1 pint strawberries, rinsed, hulled, and halved 1 tablespoon sugar Orange liqueur 1 teaspoon grated orange zest 1 to 2 tablespoons orange juice Whipped cream sweetened with confectioners' sugar Instructions: Combine the strawberries with all of the ingredients but the whipped cream. Marinate at room temperature for 1 to 2 hours. Serve in wine glasses topped with whipped cream. ","[Chardonnay, Moscato, Riesling]" 36207,"Vietnamese Summer Rolls with Shrimp and Ground Pork 1/2 pound fatty ground pork 2 medium cloves garlic, finely minced 1 thin scallion, finely minced 3 1/2 tablespoons nuoc mam Vietnamese fish sauce, plus extra for sprinkling 1 tablespoon plus 1/2 teaspoon sugar 1 egg, beaten 1 tablespoon cornstarch 8 medium-sized shrimp, about 1/4 pound 8 square sheets banh trang, 8 1/2 inches per side 1 cup shredded lettuce 1/2 cup mung bean sprouts 1/2 large carrot, shredded 4 teaspoons chopped dry-roasted peanuts 1 large bunch fresh mint 1 large bunch fresh cilantro Instructions: In a bowl, mix the pork with the garlic, scallion, 1/2 teaspoon of the sugar, 1 1/2 tablespoons nuoc mam, the egg and the cornstarch. Leave the mixture in the refrigerator for 30 minutes. Meanwhile, prepare a charcoal fire. When you are ready to cook the pork, shape the mixture roughly into 6 ping-pong sized balls. Lightly oil a steamer tray and steam the pork balls for 5 minutes. Transfer the partially cooked pork balls to a hot grill fire. Cook for 10 minutes, turning occasionally so all sides of the balls get golden brown. Remove the pork balls from the fire, cut them in half, and return them to the fire, cut side down. Grill them for 5 more minutes. Remove the pork and when it is cool enough to handle, cut it in shreds roughly 1 1/2 inches thick. Reserve. Bring a few quarts of salted water to the boil. Plunge the shrimp into the boiling water and turn the heat off. Remove the shrimp form the water when just cooked (2 to 3 minutes). In a bowl, mix together the remaining 2 tablespoons of fish sauce and the remaining tablespoon of sugar. When the shrimp are cool enough to handle, peel them and slice them in half the long way (cutting each shrimp into 2 thin, C-shaped pieces). Reserve the shrimp and fish sauce sugar mixture. Submerge 1 sheet of banh trang in a basin of warm water for 2 to 3 seconds, then remove it immediately. Try to dip all of it into the water simultaneously and handle it carefully so it doesn't tear. Place the sheet on a dry towel. Roll the sheet right on the towel: About 1-inch above the lower edge of the sheet, spread out 1/8 cup of shredded lettuce. Leave a 1 1/2-inch gap between the left edge of the sheet and the lettuce and the same between the right edge of the sheet and the lettuce. Define a rectangle with the lettuce that is about 5 inches wide and 3 inches long toward the center of the sheet. Now evenly top the lettuce rectangle with 1/8 of the bean sprouts, 1/8 of the shredded carrot and 1/8 of the peanuts. Evenly distribute 1/8 of the grilled pork shreds over the rectangle. Tear 5 to 6 mint leaves, and an equal amount of cilantro and distribute those over the rectangle. Top everything with a few sprinkles of nuoc mam. Carefully pick up the right edge of the sheet and fold it toward the center of the filling. Make sure the folded sheet is even and uncreased. Do the same with the left edge of the sheet. The rectangle of filling should now be covered by the folded sheet with the left and right edges meeting each other at the center of the rectangle. Pick up the bottom edge of the sheet and start rolling away from you, making sure to tuck the filling in tightly as you roll. When you have rolled about halfway to the top of the sheet, dip the shrimp halves in the reserved fish sauce-sugar mixture. Place 2 shrimp halves along the cylinder that you have half-rolled and keep on rolling until a fully rolled cylinder has been formed. Place it under a damp towel. Repeat the process 7 more times to make 7 more rolls. Serve immediately or cover the rolls with damp towels and ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]

" 36208,"Chocolate Chocolate Chip Cookies 2 1/4 cups flour 1 teaspoon salt 1 teaspoon baking soda 2 sticks butter, softened 1 cup granulated sugar 1 cup packed brown sugar 2 large eggs, beaten 1 tablespoon vanilla 1/2 cup unsweetened cocoa 2 cups chocolate chips, 2 Hershey's chocolate bars, chopped or M&M'S 1 cup chopped walnuts (optional) Instructions: Preheat oven to 375 degrees. In a bowl stir together flour, salt, and baking soda. In another large bowl stir together butter, both sugars, eggs, vanilla and cocoa. Gradually stir flour mixture into butter mixture and mix until combined. Stir chocolate chips and walnuts, if using, and stir to distribute evenly. For cookies: Drop dough by tablespoonfuls onto greased baking sheets and bake about 10 minutes. Cool on a baking rack. For bars: Pat dough into a greased 9 inch square baking pan and bake 20 to 25 minutes. Cut into squares when cooled ","[Cabernet Sauvignon, Merlot, Pinotage, Zinfandel]" 36209,"Fried Baby Artichokes 10 baby artichokes Olive oil 6 cloves fresh garlic, peeled 1 bunch fresh thyme 1 teaspoon salt 1/2 teaspoon pepper Instructions: Remove and discard the artichoke stems. Peel off lower leaves (approximately 18.) Slice off the top half so that only the light green remains (artichokes should be approximately 1 1/4 inches), then cut the artichoke in half lengthwise. Place the artichokes in a medium pot, flat side down, and add olive oil to just cover. Add the garlic, thyme, salt and pepper. Bring the olive oil to a boil, cover the pot and reduce the heat to a low flame and simmer for 15 minutes. Insert a knife into the lower half and if easily penetrated, it's done. Remove the thyme and garlic from the pot, raise the heat and fry uncovered for approximately 2 minutes, turning over the artichokes midway. They are done when brown and crispy. Remove the artichokes from the pot and place them on paper towels flat side down. Sprinkle with salt and serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 36210,"Red Pepper Pancakes with Smoked Salmon, Caviar and Chive Cream Sauce 3 red bell peppers 3 ounces butter, plus additional for greasing
3 eggs, separated
1 1/2 cups all-purpose flour
1 teaspoon baking powder
4 slices smoked salmon
3 ounces creme fraiche
2 ounces American caviar
3 tablespoons minced fresh chives
Instructions: Char the peppers over a flame; place in a bowl and cover to steam until cooled. Peel and seed, reserving the juice. Melt the butter in a saucepot and cool. Puree three-quarters of the bell peppers in a blender, then dice and reserve the remainder. Whisk to combine the butter, egg yolks, and bell pepper puree. Mix together the flour and baking powder in a separate bowl. Whisk the dry ingredients into the wet ingredients until smooth, then chill 10 minutes. Whip egg whites until they hold stiff peaks and fold them into the red pepper batter. Form the smoked salmon into rosettes. Spoon 1/4 cup pancake batter onto a greased pancake skillet over medium heat. Cook until bubbles start to appear, about 3 minutes, then flip and cook until the bottom is slightly golden, about 3 minutes more. Top each pancake with 1 tablespoon of the sauce and a smoked salmon rosette. Dollop a dot of creme fraiche in the center of each rosette. Top with caviar and chives. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 36211,"Mediterranean Bruschetta 1 (1-pound) loaf ciabatta, cut into 1-inch wide slices 1/4 cup olive oil 1 (15-ounce) container whole milk ricotta 2 large seeded and diced tomatoes 2 tablespoons finely chopped kalamata olives 3 tablespoons freshly chopped basil leaves plus whole leaves, for garnish 1/2 teaspoon salt 1/2 teaspoon freshly ground black pepper 1/2 lemon 1 teaspoon dried oregano Instructions: Preheat grill to medium-high heat. Drizzle the bread with the olive oil and place onto preheated grill. Grill until golden brown, about 2 to 3 minutes per side. In a medium bowl, combine ricotta, tomatoes, olives, basil, and salt and pepper. Squeeze lemon over the bread. Sprinkle bread with oregano and salt and pepper, to taste. Place ricotta mixture on top of the grilled bread, garnish with basil leaves and serve. ","[Vermentino, Sauvignon Blanc, Pinot Grigio, Ros]" 36212,"Fresh Homemade Pasta with Wild Mushrooms 2 tablespoons extra virgin olive oil 2 tablespoons chopped shallots 1 tablespoon chopped garlic 1/4 teaspoon red pepper flakes 2 ounces dried porcini mushrooms, washed and rehydrated 1/2 pound cremini mushrooms, cleaned and sliced Salt and freshly ground pepper to taste 1/2 cup heavy cream 6 to 8 quarts water 2 tablespoons salt 1 pound pasta, such as fettucine 2 tablespoons shredded fresh basil leaves 3 tablespoons pine nuts, toasted 1/4 cup freshly grated Parmesan cheese Instructions: In a saute pan, heat the olive oil over medium heat. Add the shallots, garlic, red pepper and quickly saute being careful to avoid browning or burning. Add the mushrooms, season with salt and pepper and saute together for 5 minutes. Add the cream, reduce the heat to prevent the cream from scorching and cook for several minutes while the pasta cooks. Bring the water to a rolling boil in a large pot and add the salt. Add the pasta to the boiling water. To the mushrooms, add the basil, pine nuts and Parmesan cheese. The pasta will cook in several minutes after returning to the boil. Add the cooked pasta to the sauce and serve. ","[Barolo, Barbaresco, Dolcetto, Chianti]" 36213,"Corncakes with Country Ham Scramble and Red-Eye Gravy 3/4 cup self-rising flour 1/2 cup stone-ground yellow cornmeal
1 tablespoon granulated sugar
1/2 teaspoon salt
1/4 cup chicken stock
3 ounces buttermilk
3 tablespoons melted butter
1 large egg plus 2 yolks
Canola oil, to coat the griddle
1 tablespoon butter, plus 2 tablespoons ice-cold butter, cut into chunks 1 pound country ham, thick slices cut into 1-inch pieces
1 cup coffee
1/2 cup chicken stock 2 tablespoons brown sugar
8 large eggs 2 tablespoons cream
1/2 cup grated Cheddar 2 green onions, tops only, thinly sliced Instructions: For the corncakes: Mix together the self-rising flour, cornmeal, granulated sugar and salt in a medium bowl. Add the chicken stock, buttermilk, melted butter, eggs and yolks and mix until combined; do not overmix. Oil a griddle and heat over medium heat. When hot, add 1/2 cup of the batter to the pan to create a small cake; repeat to fill the pan (about 2). Let the cakes cook until browned and the tops have begun to set slightly, 2 to 3 minutes. Flip the cakes and cook until golden brown on the other side and cooked through, another 1 to 2 minutes. Remove the cakes to a paper towel-lined tray to rest. Repeat with the remaining batter to make a total of 4 to 6 cakes. For the Red-Eye Gravy: Heat 1 tablespoon butter in a large saute pan over medium-high heat until melted, then add the ham. Brown the ham on each side. Remove the ham and deglaze the pan with the coffee. Add the chicken stock and brown sugar and increase the heat to high. Allow the mixture to reduce by at least half, about 5 minutes. Remove from the heat. Add the 2 tablespoons ice-cold butter a little at a time, whisking constantly until all the butter has been added. For the Country Ham Scramble: Whisk the eggs in a medium bowl. Add the cream and whisk well, then add the Cheddar. Heat a large nonstick saute pan over medium-low heat. Add the egg mixture and scramble until soft. To Plate: place a hot corncake on a plate, top with a quarter of the eggs, a sprinkle of ham and some red-eye gravy. Garnish with the green onions. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 36214,"Steak Sandwiches with Bacon and Blue Cheese 1 11- to 12-ounce salad kit with blue cheese dressing and bacon 2 tablespoons vegetable oil Coarsely ground black pepper
2 pinches of red pepper flakes 2 boneless strip steaks (1/2 to 3/4 inch thick; 6 to 7 ounces each) Kosher salt 2 sub rolls, split and toasted 1/2 small red onion, thinly sliced
1 tomato, sliced Instructions: Put the contents of the salad kit in a medium bowl and toss to coat with the dressing; set aside. Heat the vegetable oil in a large cast-iron skillet over medium-high heat. Combine 1 1/2 teaspoons black pepper and the red pepper flakes in a small bowl. Season the steaks with salt on both sides and sprinkle with the pepper mixture, pressing to adhere. Add the steaks to the skillet and cook 2 to 3 minutes per side for medium rare. Remove to a cutting board and let rest 5 minutes, then thinly slice against the grain.
Divide the steak between the rolls and top with the red onion, tomato and salad mixture. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 36215,"Apple Charlotte 4 tablespoons (1/2 stick) unsalted butter 3 pounds mixed apples, peeled, cored, and cut into 1/8-inch thick slices 1 vanilla bean, halved lengthwise 1 lemon, zested 1 tablespoon freshly squeezed lemon juice 1/2 cup sugar, or more, to taste Custard Sauces, recipe follows 8 to 10 slices firm white bread, crusts removed 6 tablespoons (3/4 stick) unsalted butter, clarified Vanilla Custard Sauce, recipe follows 2 cups milk 1 vanilla bean, or 1 teaspoon vanilla extract 6 egg yolks 1/4 cup sugar Instructions: Make the filling: Melt the butter in a large heavy skillet over medium heat. Add the apples in an even layer, then the vanilla bean, lemon zest, lemon juice, and sugar. Cover and cook, stirring occasionally, until the apples are completely soft, 25 to 30 minutes. Remove the cover, increase the heat if necessary for the apples to be bubbling vigorously, and continue cooking, stirring frequently, until any liquid has evaporated and the thickened apple mixture moves around as a mass when you stir it, about 15 minutes. It may caramelize in spots, but watch it so it doesn't get too dark. Preheat oven to 400 degrees F. Place a round of buttered parchment paper in the bottom of a 1-quart charlotte mold or ovenproof bowl with a flat bottom. Prepare the crust: Cut about 4 slices of the bread in half to form triangles, and then cut those triangles in half. Brush 1 side of each triangle lightly with butter, and arrange them in the base of the prepared mold, buttered-side down, so they completely cover the bottom. If there are any spaces, fill them in with pieces of bread that are cut to fit. Cut the remaining bread slices into 14 to 16 (1-inch) wide strips, and trim them so they are just long enough to reach the top of the mold. Lightly brush each with clarified butter, and arrange them, buttered-side out, upright along the sides of the mold to completely line it, overlapping them slightly. Set aside the extra bread strips. Remove the vanilla bean from the apples and discard it. Spoon the apple mixture into the mold. The apples may mound above the edge of the mold; they will sink during cooking. Completely cover the apple filling with any remaining pieces of bread, cut to fit, buttered-side out. Place the charlotte mold on a baking sheet, and bake it on the center rack of the oven for 15 minutes. Then reduce the heat to 350 degrees F, and continue baking until the bread on the top and sides is deep golden, about 35 minutes. If the top is getting too dark, cover it loosely with aluminum foil. Transfer the charlotte mold to a wire rack and let it cool for 15 minutes. Then, place a serving plate over the top of the mold and carefully flip it over. The charlotte will slide right out. Because of its pudding-like consistency, use 2 large spoons to cut the charlotte. Serve it warm or at room temperature, with the custard sauce alongside. Combine the milk and the vanilla bean, if using, in a medium-sized heavy saucepan over medium-high heat. Scald the milk by heating it just until little bubbles form around the edge of the pan. Remove the pan from the heat, cover, and set aside to infuse for 15 minutes. Meanwhile, whisk the egg yolks and the sugar together in a medium bowl until pale yellow and thick. Strain the hot milk into a bowl, and discard the vanilla bean. Whisk the milk into the egg yolk mixture, add the vanilla extract, if using, and return it to the saucepan. Cook, stirring constantly, over medium-low heat until the custard has thickened enough to coat the back of a spoon, 8 to 10 minutes. Be careful not to let the custard curdle. Immediately transfer the custard to a bowl, to stop the cooking of the custard. Let it cool to room temperature, and then serve or cover and refrigerate. The custard will thicken in the refrigerator, and it will keep for 1 day. Yield: 2 cups ","[Chardonnay, Pinot Grigio, Riesling, Sparkling wine]

" 36216,"Udon Noodles with Miso Poached Tilapia 1 (32-ounce) container vegetable broth 3 tablespoons miso paste 1 cup sake or white wine 3 1/2 ounces fresh shiitake mushrooms, stems removed and sliced 3 scallions, sliced diagonally into 1/2-inch pieces, plus chopped scallions, for garnish 2 tablespoons soy sauce 1 pound tilapia fillets 12 ounces udon noodles Instructions: In a large pot over high heat, bring water to boil for noodles. In a large straight-sided frying pan over medium-high heat, whisk together all ingredients except fish and noodles. Bring to boil; reduce to simmer. Add tilapia fillets, cover, and poach for 10 minutes. Add udon noodles to rapidly boiling water and cook for 6 to 8 minutes for thin udon and 10 to 12 minutes for thicker udon. Serve udon in a bowl with miso broth. Top with poached tilapia and chopped scallions. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 36217,"Spicy Red (Square) Peanut Cole Slaw 1 head red cabbage 1 bunch scallions 1 cup mayonnaise 1 tablespoon light brown sugar 2 tablespoons hot cl sesame oil 1 cup peanuts Salt and pepper Instructions: Shred the cabbage. Slice the scallions into 1-inch strips (on the bias). In a large bowl, mix together with the mayonnaise, sugar and hot oil. Let sit overnight, refrigerated. Mix in the peanuts and season with salt and pepper before serving. ","[Malbec, Tempranillo, Garnacha, Zinfandel]" 36218,"Coconut-Chocolate Strawberry Shortcakes 1 cup heavy cream, plus more for brushing 2 tablespoons sour cream 1 teaspoon pure vanilla extract 2 1/2 cups all-purpose flour 1/4 cup granulated sugar 1 tablespoon baking powder Pinch of salt 1 stick unsalted butter, cut into 1-inch cubes and frozen 1 cup semisweet chocolate chips 1 1/2 cups sweetened shredded coconut 2 pounds strawberries, hulled and sliced 1/2 cup packed light brown sugar 1 teaspoon pure vanilla extract 1 cup heavy cream 1/2 cup sour cream Instructions: Make the shortcakes: Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper. Whisk the heavy cream, sour cream and vanilla in a small bowl; refrigerate until ready to use. Pulse the flour, granulated sugar, baking powder and salt in a food processor until combined. Add the butter; pulse until the mixture looks like fine meal. Transfer to a large bowl and stir in the chocolate chips and 1 cup shredded coconut. Gently fold in the heavy cream mixture using a rubber spatula until just combined. Divide the dough into 6 pieces on the prepared baking sheet; pat into 3-inch rounds (about 1 inch high). Brush the rounds with heavy cream and sprinkle with the remaining 1/2 cup shredded coconut. Bake until lightly browned and slightly firm to the touch, about 30 minutes. Let cool on the baking sheet. Meanwhile, make the toppings: Toss the strawberries, 1/4 cup brown sugar and the vanilla in a medium bowl; set aside. Just before serving, beat the heavy cream, sour cream and the remaining 1/4 cup brown sugar in a large bowl with a mixer on medium-high speed until soft peaks form, about 2 minutes. Split the shortcakes in half; sandwich the strawberries and cream between the halves. ","[Chardonnay, Riesling, Moscato, Sparkling wine]

" 36219,"Grilled Clams with Basil Breadcrumbs 1 1/2 cups coarse bread crumbs, toasted 2 cloves garlic, minced 3 tablespoons good olive oil 2 tablespoons fresh lemon juice 6 sun-dried tomato halves in oil, drained and coarsely chopped 1/2 cup chopped fresh basil leaves 1/4 cup toasted pine nuts 3/4 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 24 littleneck clams, scrubbed clean 2 1/2 tablespoons melted butter Instructions: Heat a gas grill or prepare a charcoal grill with hot coals. Combine the bread crumbs, garlic, olive oil, lemon juice, sun-dried tomatoes, basil, pine nuts, salt and pepper in a large serving bowl and set aside. When the grill is hot, place the clams in 1 layer on the hot grate and allow the heat to open the clams. They'll open gradually for about 5 minutes, then pop-open wide when they're done. Using tongs, remove the clams from the grill and place them in the bowl with the bread crumb mixture and toss together. Drizzle with the melted butter, and serve hot. ","[Chardonnay, Sauvignon Blanc, Vermentino, Ros]" 36220,"Goody Girl Championship Potatoes 1 package dry form crab boil (recommended: Zatarain's) 3 pounds red potatoes 1 pound thick-cut bacon, diced 1 cup diced red onion 1 tablespoon minced garlic 1/4 pound butter, at room temperature 1/4 pound finely shredded Cheddar 1 green onion, chopped 1/2 teaspoon cayenne pepper 1/2 teaspoon paprika Salt and pepper 3/4 cup sour cream Instructions: Fill a 6-quart pot 2/3 full of water; add the crab boil and mix until blended. Cut the potatoes in half and slice into 3/8-inch thick pieces. (This can be done ahead of time; cover the potatoes with ice water until ready to cook.) Add the potatoes to the pot. Bring water to a boil and cook the potatoes until fork-tender. While the potatoes are cooking: in a medium saute pan on medium heat, cook bacon until crispy; remove and drain on a paper towel. Add red onion to bacon grease; cook until caramelized. Just before onions are done, add garlic and cook until lightly brown. In a bowl, place butter, 1/2 the cheese, 1/2 the bacon bits, 1/2 the green onions, the cooked red onions and garlic, cayenne, paprika, salt, pepper, and sour cream; mix together thoroughly. Strain potatoes and add to bowl; let stand for a few minutes or until cheese starts to melt. Fold ingredients together, trying not to break up the potatoes excessively. Top with remaining cheese, bacon, and green onions. Check seasonings and adjust to taste. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 36221,"Egg White Omelet with Cucumbers and Smoked Salmon 1 kirby cucumber, seeded and diced, with skin 1 tablespoon white wine vinegar 2 tablespoons extra-virgin olive oil Kosher salt and freshly ground black pepper 10 large egg whites (about 1 1/2 cups) 2 tablespoons chopped fresh dill 3 or 4 ounces smoked salmon, thinly sliced Instructions: Position an oven rack 6-inches from the broiler, and preheat the broiler to high heat. Toss the cucumber, vinegar, and 1 tablespoon of the olive oil together. Season with salt and pepper and set aside. Warm a medium nonstick skillet over medium-low heat. Whisk the egg whites in a large bowl until foamy and doubled in volume; season with salt and pepper and whisk in the dill. Add the remaining 1 tablespoon olive oil to the skillet. Pour the whites into the skillet and swirl to cover entire skillet. Cook, without stirring, until the whites are almost set and light brown on the bottom, about 3 minutes. Place the skillet under the broiler and cook until the omelet sets and begins to brown, about 30 seconds. Spoon half of the cucumber salad onto half of the omelet and fold the omelet over the filling. Transfer omelet to a serving platter and scatter the remaining cucumber salad on top. Serve with the smoked salmon on the side. Yield: 2 servings Prep Time: 10 minutes Cook Time: 3 1/2 minutes Ease of preparation: easy ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 36222,"Lentil Stew\u202f 3 tablespoons oil or other fat 2 pounds ground meat or sausage, optional 1 cup diced onion, shallot or leek 3 large ribs celery, sliced thin 2 carrots, cut into disks 2 cloves garlic, minced 1 teaspoon your favorite ground spice 1 pound brown or green dried lentils, rinsed 1 teaspoon your favorite dried herb 2 potatoes, cut into large chunks Splash of vinegar, any type on hand Fried eggs, if you like, for topping Instructions: Heat a large pot over medium heat and add the oil. When hot, add the meat if using and brown for 3 to 5 minutes. Add the onions, celery, carrots, garlic and spice and cook, stirring occasionally, until starting to soften, 2 to 3 minutes. Add 6 cups water and scrape up any brown bits from the bottom of the pot. Add the lentils and herb and bring to a simmer. Add the potatoes and simmer until the lentils and vegetables are tender, about 45 minutes. Add a splash of vinegar to taste and serve the stew in bowls. A fried egg on top would be delightful.
","[Rhone Blends, Tempranillo, Garnacha, Barbera]" 36223,"Quick Churros Vegetable oil, for frying 1/2 cup whole milk
2 tablespoons unsalted butter
2 tablespoons granulated sugar
1 teaspoon kosher salt
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 cup packed brown sugar 1/2 cup half-and-half
4 tablespoons unsalted butter
Kosher salt
1 tablespoon vanilla extract
1/4 teaspoon ground cayenne
1 cup granulated sugar 1 tablespoon ground cinnamon
Instructions: For the churros: Heat 2 inches of vegetable oil in a large cast-iron skillet to 360 degrees F. Put the milk, butter, granulated sugar, salt and 1 1/4 cups water in a medium saucepan over medium-high heat and bring to a boil. Mix the flour and baking soda together in a small bowl. Remove the water mixture from the heat and, with a wooden spoon, stir in the flour mixture. Continue to stir until the mixture comes together in a ball, 1 to 2 minutes. Set aside to cool for 5 minutes while making the caramel. For the caramel: Combine the brown sugar, half-and-half, butter and a pinch of salt in a saucepan over medium heat. Cook, whisking gently, until starting to thicken, 4 to 5 minutes. Add the vanilla and cayenne and cook for an additional minute. Transfer the mixture to a dipping bowl. Working in 2 batches, transfer the batter to a thick plastic piping bag fitted with a large star tip. Pipe tubes about 5 inches in length into the hot oil. Cook until dark golden brown, 2 to 3 minutes. Remove with a slotted spoon to a paper towel-lined baking sheet. For the coating: On a separate baking sheet, mix the granulated sugar and cinnamon. Roll the warm churros in the cinnamon mixture and transfer to a serving platter. Repeat with the second batch of batter. Serve alongside the caramel. ","[Chardonnay, Riesling, Pinot Grigio, Garnacha]" 36224,"Spinach Pie 2 to 3 tablespoons olive oil 2 yellow onions, diced 5 bunches scallions, chopped 1 cup chopped fresh dill 1 teaspoon ground nutmeg 1 teaspoon black pepper 1/2 teaspoon salt