1 cup sugar, divided, plus 1/2 cup 10 large Golden Delicious apples 2 tablespoons lemon juice 1 (9-inc)h circle pre-baked puff pastry Vanilla ice cream Instructions: Preheat oven to 350 degrees F. In a 9-inch shallow saucepan (about 9 by 3-inches), melt the butter. Stir in 1/2 cup of sugar and cook until golden brown. Peel, core and quarter the apples. In a non-reactive bowl, combine the apples and lemon juice. Start arranging the apple quarters in a flower-like fashion. Continue to do this until all the apples are used, forming a second layer. Sprinkle the remaining 1/2 cup sugar. Cook over medium heat for 5 minutes, until golden brown. Turn the apples over and place in the oven and cook for 20 to 30 minutes. Before serving, return pan over medium heat to loosen caramel. Move the pan and when you see the apples loosen, remove from heat. Top with the pre-baked puff pastry and turn upside down onto a serving platter. Sprinkle the top with the remaining 1/2 cup sugar and caramelize with a propane torch or a creme brulee iron. Serve with vanilla ice cream. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Gris]" 28135,"Stars-and-Stripes Cake 1 1/4 cups cake flour 1 tablespoon Dutch-process unsweetened cocoa powder 1/2 teaspoon baking powder 8 large eggs, separated 1/2 teaspoon cream of tartar 1/2 teaspoon salt 1 cup granulated sugar 1 teaspoon pure vanilla extract 1/2 cup water 1/3 cup canola oil 1 tablespoon red gel food coloring Confectioners' sugar, for dusting 3 8-ounce packages cream cheese, at room temperature 1 1/2 cups confectioners' sugar 1 teaspoon pure vanilla extract 3 cups cold heavy cream Blue sanding sugar, for decorating Instructions: Make the cake: Preheat the oven to 350 degrees F. Coat a 13-by-18-inch rimmed baking sheet with cooking spray; line with parchment, then spray the parchment. In a medium bowl, whisk the flour with the cocoa powder and baking powder. Set aside. Beat the egg whites with a mixer on high speed until foamy. Beat in the cream of tartar and salt, then slowly beat in 1/2 cup granulated sugar. Increase the speed to high; beat until stiff shiny peaks form, 2 to 3 minutes. Transfer the meringue to a separate bowl. In the same mixer bowl (leave it dirty!), combine the egg yolks, vanilla and the remaining 1/2 cup granulated sugar. Beat on high speed until light and doubled in volume, about 2 minutes. Beat in the water and canola oil. Sift the flour mixture into the egg yolk mixture, then stir with a rubber spatula until just combined. Add the food coloring to the batter and beat on high speed until smooth and bright red, about 1 minute. Stir a dollop of the meringue into the batter using a rubber spatula. Add the remaining meringue and gently fold into the batter until no white streaks remain. Transfer the batter to the prepared baking sheet; spread evenly with an offset spatula. Tap the bottom of the pan firmly against the counter to remove any air bubbles. Bake until a toothpick inserted into the center of the cake comes out clean, 15 to 20 minutes. Immediately loosen the edges with a paring knife. Dust the cake with confectioners' sugar, working quickly while the cake is still warm. Lay a clean kitchen towel (not terry cloth) over the cake. Place another baking sheet on top of the towel. Invert the cake onto the towel. Remove the pan and peel off the parchment. Starting at a short end, roll up the cake and towel together into a log. Keep the cake rolled up until it has cooled completely. Unroll the cake (it's OK if the end is still curled up). Cut the cake into 3 long strips, each about 4 inches wide. Use a ruler to make sure they're even. Spread an even layer of frosting on each strip of cake (use a little less than one-third of the frosting). Make sure to get frosting under the curled end. Make the frosting: In a clean mixer bowl, beat the cream cheese and confectioners' sugar on medium-high speed until smooth, about 2 minutes. With the mixer on low speed, add the vanilla and heavy cream. Slowly increase the speed to high and beat until smooth. Roll up one of the strips into a tight spiral. Move the spiral over to the next strip so that the ends meet and roll up into a fatter spiral. Continue with the third strip to make a large spiral. Turn the cake flat-side down and place on a cardboard round or platter. Gently squeeze the spiral together to make sure it's compact. Cover the cake completely with a thin layer of frosting, using the frosting to cover the seam of the spiral. Refrigerate 30 minutes. Return the cake (without the cardboard round) to your workspace and cover completely with the remaining frosting using an offset spatula. Place a star-shaped cookie cutter on top of the cake. Sprinkle some blue sanding sugar inside the cutter (use a small brush to help distribute the sugar), then carefully lift the cutter. Repeat to make more stars in different sizes. Refrigerate until ready to serve. When you slice into the spiral, you see vertical stripes! ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 28136,"Cider-Braised Red Cabbage 2 tablespoons butter 1 teaspoon caraway seeds 1 head red cabbage, thinly sliced 3/4 cup apple cider 1 tablespoon apple cider vinegar Kosher salt and freshly ground black pepper Instructions: Heat a heavy-bottomed Dutch oven over medium heat. Add the butter until melted. Add the caraway seeds and stir until fragrant, about 30 seconds. Add the cabbage in batches until slightly wilted, 5 minutes. Add the cider and vinegar and simmer for 15 minutes until the cabbage is soft and supple. Season with salt and pepper. ","[Riesling, Gewrztraminer, Pinot Gris, Sparkling wine]" 28137,"Beef Stew with Butter Beans, Peas, Carrots, and Red Wine 2 pounds beef stew cubes 1 cup flour Salt and pepper Olive oil, for sauteing 2 onions, diced 3 cloves garlic crushed 1/2 bottle red wine 2 cups chicken stock 3 cups chopped fresh tomatoes 1 bag baby carrots 1 bag butter beans 1 bag frozen peas 1 dash hot sauce 1/4 cup capers Instructions: Flour the beef cubes in salt and pepper seasoned flour. Dust off the excess flour. Sear beef cubes in hot oil and remove from pan. Saute 2 onions and garlic until translucent. Add beef back to pan and deglaze with wine. Add the chicken stock and tomatoes and let simmer for 1/2 hour. Add the carrots and simmer for another 1/2 hour. Add butter beans, peas, hot sauce, and capers. Season and simmer for 1 hour or until the meat is fork tender. Check the seasoning. Serve on buttered bowtie noodles. ","[Cabernet Sauvignon, Malbec, Syrah, Tempranillo]" 28138,"Coconut-Apricot Macaroons 1/2 cup dried apricots or cherries, finely chopped 2 teaspoons pure vanilla extract Pinch fine salt 2 large egg whites, lightly beaten Finely grated zest of 1/2 orange 3 cups finely shredded sweetened coconut (about 8 ounces) 1 1/2 cups semisweet chocolate chips, melted, optional Instructions: Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper. Whisk the apricots, vanilla, salt, egg whites and orange zest together in a large bowl. Toss the coconut with the egg mixture until completely coated. Moisten your fingertips with water. Form about 1 heaping tablespoon of the batter at a time into a tight ball and place on the prepared sheets, spacing them about 1 inch apart. Bake until the edges are golden brown and the entire macaroon is nicely toasted and dry, 16 to 20 minutes. Transfer the baking sheets to a rack to cool. If desired, dip the bottoms of the cookies in the melted chocolate. Store the macaroons in a tightly sealed container for up to a week. ","[Riesling, Moscato, Gewrztraminer, Vinho Verde]" 28139,"Chopped Iceberg Salad with Roquefort Dressing 1/2 cup crumbled Roquefort cheese (about 2 ounces) 3 tablespoons mayonnaise
1 tablespoon white wine vinegar
Kosher salt and freshly ground black pepper
1 small head iceberg lettuce, chopped
1 Persian or kirby cucumber, halved lengthwise and thinly sliced
2 hard-boiled eggs, peeled and roughly chopped
1 cup shredded carrots
1/2 cup grape tomatoes, halved
Instructions: Mix and mash the mayonnaise and 1/3 cup of the Roquefort in a medium bowl until the cheese is very finely crumbed. Mix in the vinegar, 1/4 teaspoon salt, and pepper to taste. Toss the lettuce, cucumber, eggs, carrots and tomatoes together in a large bowl. Add the dressing and toss to coat. Season with salt and pepper. Top with the remaining Roquefort and serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 28140,"Green cl Cheeseburgers 3 serrano chiles 2 Anaheim chiles 2 poblano chiles 1 Vidalia onion, peeled and roughly chopped Extra-virgin olive oil Kosher salt and freshly cracked black pepper 1/2 teaspoon ground cumin Juice of 1 lime Canola oil, for grilling 2 pounds ground brisket (80/20 blend) Kosher salt and freshly cracked black pepper 4 large brioche hamburger buns 2 tablespoons butter, melted 8 white Cheddar slices 4 butter lettuce leaves 1 Vidalia onion, thickly sliced 1 large heirloom tomato, thickly sliced Mayonnaise, for serving, if desired Instructions: Preheat the broiler to high. Begin by making the green cl salsa: Place the chiles on a roasting tray with the garlic and onions. Drizzle with olive oil, season with salt, pepper and cumin and then place under the broiler to cook, 5 to 7 minutes. Once the skins have blistered and the onions have slightly charred around the edges, remove from the oven. Let cool slightly, then remove and discard the skins of the large chiles, along with the seeds and stems. Place the cl flesh, onions and garlic in a food processor. Add the lime juice and pulse 5 to 6 times to roughly chop the vegetables up; do not over chop as you want the salsa to be chunky and still have lots of texture where you can see pieces of the cl. Taste and season once more, then set aside as you prepare the burgers. For the burgers: Preheat an outdoor grill and wipe down the grates with an oil-blotted paper towel. This not only cleans the grill but creates a nonstick surface. Form the ground brisket into four 8-ounce patties about 1/2-inch thick. Make them slightly bigger in diameter than your buns, as they shrink when they cook. Also, add a dimple in the center as the burger puffs up in the middle when cooked, and this will ensure a flat, even patty. Sprinkle both sides with salt and pepper, and then place on the hot part of the grill. Cook for 5 to 7 minutes on one side, then flip the patties and top with the cheese. Close the grill or place a metal bowl over the top to melt the cheese and cook for 2 to 3 more minutes. Cut open the hamburger buns and lightly toast on the grill. To assemble, place the lettuce, onion and tomato on the base of the burger bun. Top with a grilled patty and place a heaping spoonful of roasted green cl salsa on top. Smear the top burger bun with mayo, if desired, and place the top half of the burger bun on top. Serve. ","[Syrah, Tempranillo, Garnacha, Zinfandel]" 28141,"Baked Lemon Ziti Butter, for greasing the baking dish Salt 1 pound ziti pasta 1 tablespoon extra-virgin olive oil 12 ounces pancetta, sliced into 1/4-inch thick slices, chopped 1/2 cup (1 stick) unsalted butter, at room temperature 1/2 cup all-purpose flour 3 1/2 cups whole milk, at room temperature Zest of 2 large lemons 3/4 cup grated Parmesan 1 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 1 cup chopped fresh basil 2 tablespoons chopped fresh thyme 1/4 cup fresh lemon juice (from 1 large lemon) 2 cups shredded mozzarella 2/3 cup plain breadcrumbs 1/3 cup grated Parmesan Extra-virgin olive oil, for drizzling Instructions: For the pasta: Place an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Butter a 13- by 9- by 2-inch glass or ceramic baking dish. Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, 8 to 10 minutes. In a large nonstick skillet, heat the olive oil over medium-high heat. Add the pancetta and cook until brown and crispy, about 8 minutes. Using a slotted spoon, remove the pancetta and drain on paper towels. For the sauce: In a 2-quart saucepan, melt the butter over medium heat. Add the flour and whisk until smooth, about 2 minutes. Gradually add the milk, whisking constantly to prevent lumps. Add the lemon zest. Simmer over medium heat, whisking constantly, until the sauce thickens, about 10 minutes. Remove the pan from the heat and stir in the Parmesan, salt and pepper. In a large bowl, combine the cheese sauce, cooked pancetta, pasta, basil and thyme. Toss until the ingredients are coated. Stir in the lemon juice. Spoon the mixture into the prepared baking dish and sprinkle with the mozzarella. For the topping: In a small bowl, combine the breadcrumbs and Parmesan. Sprinkle the topping over the pasta mixture. Drizzle the top with olive oil and bake until the top is golden brown, 25 minutes. Cool for 10 minutes and serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 28142,"Spicy (or Mild) Peanut Sauce 1 cup reduced-sodium chicken broth 3 tablespoons creamy (or crunchy) peanut butter 2 tablespoons reduced-sodium soy sauce 1 teaspoon toasted sesame oil 1 teaspoon hot chili oil, or more to taste (leave this out for mild sauce) 2 tablespoons chopped fresh cilantro leaves Instructions: In a small saucepan, whisk together the broth, peanut butter, soy sauce, sesame oil, and chili oil. Set the pan over medium heat, bring to a simmer, and let simmer for 5 minutes. Remove from the heat and stir in the cilantro. Let cool to room temperature, then store in a plastic container in the refrigerator for up to 1 week or in the freezer up to 3 months. ","[Chardonnay, Riesling, Gewrztraminer, Garnacha]" 28143,"Cornish Hens Roasted with Tarragon and Root Vegetables 6 small new potatoes or creamer potatoes Salt and pepper (enough for birds and vegetables) 2 Cornish hens or poussins 2 sprigs tarragon, plus extra chopped for garnish 1/4 cup extra virgin olive oil 2 medium yellow onions, cut into quarters 2 carrots, peeled and cut into 1-inch pieces 2 ribs celery, peeled and cut into 1-inch pieces Mustard of your choice, as condiment Instructions: Preheat oven to 475 degrees. Wash the potatoes under cold running water. Salt and pepper inside of birds cavity. Add tarragon to cavities. Rub each bird with 1 tablespoon of olive oil. Place in roasting pan. Toss all vegetables with remaining oil, salt and pepper and place around birds. Place in oven on middle shelf. Lower temperature to 400 degrees. Roast for 50 minutes. Remove tray from oven and drape with aluminum foil. Allow bird to rest for 7 minutes before serving. Place birds on plates with vegetables around. Garnish with tarragon and serve with mustard. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 28144,"Warm Lentil and Acorn Squash Salad with Yogurt Vinaigrette 1 large acorn squash, halved and seeded
4 tablespoons extra-virgin olive oil 1 tablespoon freshly chopped thyme Kosher salt and freshly ground black pepper
2 1/2 cups green lentils
1/4 cup roughly chopped (1/8 inch) onion
1 medium clove garlic, smashed
1 small lemon, sliced
1 bay leaf
Pinch red pepper flakes
2 tablespoons extra-virgin olive oil
1 small onion, cut into 1/4-inch slices
Kosher salt and freshly ground black pepper
3 tablespoons white wine vinegar
1 tablespoon lemon juice
1 teaspoon minced garlic
1 tablespoon chopped fresh mint
2 teaspoons chopped fresh cilantro
1 teaspoon sliced scallions
1/3 cup extra-virgin olive oil
1/4 cup Greek yogurt
Kosher salt and freshly cracked black pepper
Instructions: For the salad: Preheat the oven to 375 degrees F. Using a sharp knife, cut the squash halves into 1-inch cubes, leaving the skin intact. Add to a bowl and toss with 3 generous tablespoons of the olive oil, the thyme and season with salt and black pepper. Transfer to a large baking sheet. Roast the squash until fork tender, 25 to 30 minutes. Remove from the oven and cool slightly. Add 3 cups water, the lentils, onions, garlic, lemon slices, bay leaf, red pepper flakes and some black pepper to a medium saucepot. Set over high heat and bring to a boil. Reduce the heat to medium-low. Simmer until tender, 20 to 25 minutes. Season with salt. Remove from the heat and drain. Discard the onions, lemons and bay leaf. Put the lentils in a large glass mixing bowl, toss with a scant tablespoon olive oil and set aside. For the caramelized onions: Meanwhile, place a large saute pan over high heat and add 2 tablespoons olive oil. Once hot, add the sliced onions. Season with salt and pepper. Cook until starting to color, about 30 seconds. Reduce the heat to low. Caramelize, stirring occasionally, about 20 minutes; the onions should be tacky and deep golden brown. Remove from the heat and keep warm. For the yogurt vinaigrette: In a large glass mixing bowl, whisk the white wine vinegar, lemon juice, garlic, mint, cilantro and scallions together until incorporated. Drizzle in the olive oil and whisk until smooth, about a minute. Add the yogurt and continue whisking until creamy, an additional minute. Season with salt and pepper. Cover and refrigerate in an airtight container until ready for use, or up to 3 days. To serve: When the squash is cool enough to handle, transfer to bowl with the lentils. Drizzle in the yogurt vinaigrette and toss to coat completely. Spoon into a large serving dish and garnish with the caramelized onions. ","[Chardonnay, Pinot Gris, Sauvignon Blanc, Riesling]" 28145,"Prune Plum and Walnut Butter Cake 1 tablespoon unsalted butter, at room temperature, plus 8 tablespoons, at room temperature 1 tablespoon unbleached all-purpose flour, plus 1 cup 12 prune plums, halved and pitted 2 tablespoons sugar, plus 1 cup, plus 2 tablespoons 1/4 cup brandy 1 teaspoon grated lemon zest 1/2 teaspoon vanilla extract 1 teaspoon baking powder 1/2 teaspoon kosher salt 2 extra-large eggs, at room temperature 1/4 cup ground toasted walnuts Confectioners' sugar, for dusting Instructions: Preheat the oven to 350 degrees F. Grease a 9-inch springform pan with 1 tablespoon of the butter and dust it with 1 tablespoon of the flour. Toss the plums with 2 tablespoons of the sugar and the brandy; set aside. Cream the remaining 8 tablespoons butter in a large bowl with 1 cup of the sugar, lemon zest, and vanilla until light and fluffy. Sift the remaining 1 cup flour, baking powder, and salt together and beat into the creamed butter. In a separate bowl, beat the eggs until they start to foam. Do not over beat, or the cake will be tough. Add the eggs and ground walnuts to the flour and butter mixture. Mix well. Scrape the batter into the prepared pan. Arrange the plums on top in rings. Sprinkle with any remaining brandy-sugar syrup and the remaining 2 tablespoons sugar. Bake for 1 hour, or until the cake is golden brown on top and a toothpick inserted into the cake (not the plums) comes out clean. Let cool for 10 minutes before removing the sides of the springform pan and serving. Garnish with a dusting of confectioners' sugar. ","[Chardonnay, Riesling, Pinot Grigio, Sparkling Shiraz]

" 28146,"Crostini with Olive and Raisin Tapenade 1/2 cup golden raisins 1/2 to 3/4 teaspoon fennel seeds 2 cups pitted green olives, such as picholine 2 tablespoons fresh orange juice 1 clove garlic 1/3 to 1/2 cup extra-virgin olive oil Kosher salt and freshly ground black pepper 1 baguette, thinly sliced and toasted Red pepper flakes, optional Instructions: Put the raisins, fennel seeds and 1/4 cup water in a small saucepan and bring to a simmer. Remove from the heat, cover and let stand for 5 minutes. Put the olives, orange juice, garlic and 1/3 cup of the oil in a food processor and pulse until coarsely chopped. Add the raisin mixture and pulse 4 or 5 times to combine. If the mixture seems dry, add the remaining olive oil; season with salt and pepper. Spoon onto the toasted baguette slices and top with a few turns of black pepper or a pinch of red pepper flakes if using.
","[Chardonnay, Vermentino, Sauvignon Blanc, Pinot Grigio]" 28147,"Roasted Butternut Squash 1 large butternut squash (about 3 pounds), peeled and seeded and cut in 1-inch chunks 3 tablespoons good olive oil 2 teaspoons kosher salt 1 teaspoon freshly ground black pepper Instructions: Preheat the oven to 400 degrees F. Place the squash on a sheet pan and drizzle with the olive oil, salt, and pepper and toss well. Arrange the squash in one layer and roast for 25 to 30 minutes, until the squash is tender, turning once with a metal spatula. ","[Chardonnay, Riesling, Gewrztraminer]" 28148,"Brown Rice Salad with Apples 3 cups cooked brown rice 1 Granny Smith Apple, diced 2 celery stalks, finely chopped 1 red bell pepper, chopped 1/2 bunch green onions, chopped 1/2 cup walnut pieces 1 cup cooked chicken, cubed 3 tablespoons flat leaf parsley, chopped 1/4 cup apple cider vinegar 2 tablespoons lemon juice 3 tablespoons olive oil Salt and pepper Instructions: In a mixing bowl, combine cooked rice with all other ingredients. Toss mixture lightly. Serve at room temperature or chilled. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Sparkling wine]" 28149,"Brussels Sprouts-Bacon Stuffing 1 stick unsalted butter, plus more for the dish 6 slices thick-cut bacon, sliced 1/4 inch thick 1 pound Brussels sprouts, trimmed and sliced Kosher salt 1 large onion, chopped 4 large stalks celery, chopped 1 cup jarred cooked chestnuts, chopped 2 cloves garlic, minced 1 tablespoon chopped fresh thyme 1 tablespoon chopped fresh sage Freshly ground pepper 2 1/2 cups low-sodium chicken broth 2 large eggs 12 cups stale 1/2-inch multigrain bread cubes (about 2 pounds) 1/2 cup chopped fresh parsley Instructions: Preheat the oven to 375?. Butter a 3-quart baking dish. Cook the bacon in a large pot or Dutch oven over medium-high heat, stirring occasionally, until crisp and browned, 7 to 8 minutes. Stir in the Brussels sprouts and a pinch of salt and cook, stirring, until wilted, about 2 minutes. Remove to a bowl. Melt 6 tablespoons butter in the pot. Add the onion, celery, chestnuts, garlic, thyme, sage, 1 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until the vegetables are softened, about 6 minutes. Add the chicken broth and bring to a simmer, then remove from the heat. Let cool slightly, about 5 minutes. Whisk the eggs in a large bowl. Add the bread cubes, Brussels sprouts mixture, vegetable-broth mixture and parsley; stir until well combined. Transfer to the prepared baking dish, dot with the remaining 2 tablespoons butter and cover with foil. Bake the stuffing until hot, about 30 minutes. Uncover and bake until golden brown, 25 to 30 minutes. Let cool at least 15 minutes before serving. ","[Chardonnay, Pinot Gris, Sauvignon Blanc, Riesling]" 28150,"Tagliatelle with Wild Mushrooms, Peas and Prosciutto 4 tablespoons softened unsalted butter 1 tablespoon olive oil 1/3 cup minced shallot 12 ounces wild mushrooms, such as Shiitake, Oyster or Cepes, rinsed, trimmed and sliced 1 teaspoon minced fresh thyme Salt and pepper 1 cup small fresh or frozen peas, thawed 1/2 cup slivered prosciutto 1 cup heavy cream 12 ounces tagliatelle Freshly grated Parmesan Instructions: In a large skillet set over moderate heat 2 tablespoons of the butter and the oil until hot, add the shallot and cook, stirring, 3 minutes, or until softened. Add the mushrooms, thyme and salt and pepper to taste and cook the mixture, stirring occasionally, for 7 minutes, or until mushrooms are lightly golden. Add the prosciutto and peas and cook for 1 to 2 minutes, or until heated through. Add the cream and simmer just until lightly thickened.In a large pot of boiling salted water add the tagliatelle and cook it until al dente. Drain the pasta and transfer it to a serving bowl. Add the remaining butter to the pasta and toss to combine. Add the sauce and toss to coat the pasta. Serve with the Parmesan. ","[Burgundy, Barolo, Dolcetto, Tempranillo]" 28151,"Beef and Roasted Poblano Empanadas 6 cups all-purpose flour, plus additional for dusting 6 tablespoons unsalted butter, at room temperature, divided use
Kosher salt
1 1/3 cups room temperature water
1 tablespoon canola oil 1 1/4 pounds 80 percent lean ground beef
2 medium red onions, diced small
3 large cloves garlic, minced
1/2 teaspoon ground cumin
1/2 teaspoon cayenne
4 ounces full fat cream cheese, cut into small cubes, chilled
3 medium poblano chiles
Flour, for dusting 1 quart canola or vegetable oil
1 to 2 cups tomato salsa, for serving
Instructions: For the Dough: In the bowl of a stand mixer fitted with the dough hook attachment, combine flour, 5 tablespoons butter and 1 tablespoon of salt on medium speed until completely blended. With the motor running, slowly add in water and continue to mix until a soft and pliable dough forms, 3 to 5 minutes. Flatten the dough into a 6-inch round, then wrap it tightly in plastic wrap. Place in the refrigerator to let rest for 30 minutes to 4 hours. For the Filling: In a large skillet, heat 1 tablespoon canola oil over medium high heat until it smokes lightly. Remove the pan from the heat and add the ground beef in a single layer. Season with salt. Return the pan to the heat and cook, stirring occasionally, until the meat is cooked through, 5 to 8 minutes. Drain the beef, transfer the meat to a large bowl, and set aside. In a separate skillet, melt the remaining tablespoon of butter over medium heat. Add the onions and garlic, season with salt, and cook until soft and translucent, 8 to 10 minutes. Mix the onions and garlic into the beef and chill in the refrigerator. Once the meat mixture is cooled, add cumin and cayenne and mix to combine cumin. Add the cream cheese and mix well. Meanwhile, on an open flame or grill, roast the poblanos on all sides until charred, 3 to 5 minutes per side. Set aside to let cool enough to handle. Remove the skin, seeds and ribs. Cut the peppers into small strips. Set aside to let cool. For Empanadas: Line a sheet tray with parchment paper and dust with flour, set aside. Lightly dust a flat work surface with flour. Roll out dough into a 1/8-inch thick sheet. Make sure you flour only one side of the dough (if you flour both sides this will prevent the dough from sticking together when crimping the empanada.) Let the dough rest for 10 minutes. Use a 3-inch cookie cutter to stamp out 24 to 26 rounds. Place a couple of strips of poblano in the center of one round and top it with 1 tablespoon of the beef mixture. Fold the dough in half to form a half moon and crimp the edges together by gently pressing them with the tines of a fork to seal. Place the cookie cutter over the empanada and use the edge to cut off any excess dough. Repeat with the remaining poblano strips, filling, and dough. Place the empanadas as done in a single layer on the parchment-lined baking sheet that has been dusted with flour. Refrigerate for at least 1 hour. Preheat oven to 250 degrees F. Place a wire rack on a sheet tray, set aside. In a medium pot with a heavy bottom, heat the remaining canola oil until it reaches 350 degrees F on an instant-read thermometer. Slowly place 3 to 4 empanadas into the hot oil (don't crowd the pot) and fry, stirring occasionally with a slotted spoon, until golden brown, 3 to 5 minutes total. Transfer cooked empanadas to a wire rack set over a sheet pan. Sprinkle immediately with salt. Working in batches, fry the remaining empanadas and arrange in a single layer on the rack. Place the sheet pan in the center of the oven and heat for 5 to 8 minutes to ensure the centers of the empanadas are warm. Serve empanadas with tomato salsa on the side. ","[Syrah, Tempranillo, Garnacha, Barbera]" 28152,"Grilled Sausage and Mushroom Toasts 1 pound zucchini, thinly sliced Kosher salt 1 pound portobello mushrooms, stems removed 1 small onion, sliced into 1/2-inch-thick rings 1 red bell pepper, quartered 3 tablespoons extra-virgin olive oil, plus more for grilling and drizzling Freshly ground pepper 6 1/2-inch-thick slices crusty Italian or sourdough bread 3 links hot or sweet Italian sausage (8 to 10 ounces) 1/4 cup grated pecorino Romano cheese 3/4 cup fresh basil, torn, plus more for topping 1/2 cup drained marinated artichoke hearts, roughly chopped 2 tablespoons white wine vinegar Instructions: Preheat a grill to medium high. Toss the zucchini with a generous pinch of salt in a colander; set aside. Brush the mushrooms, onion and bell pepper with 1 tablespoon olive oil; season with salt and pepper. Brush the bread slices with 1 tablespoon olive oil; season with salt and pepper. Oil the grill grates. Grill the vegetables, turning, until tender, 6 to 10 minutes. Grill the sausages, turning, until marked and cooked through, 10 to 12 minutes. Toast the bread on the grill, 1 to 2 minutes. Chop the vegetables and sausages and transfer to a medium bowl. Add the cheese and 1/4 cup basil and toss; season with salt and pepper. Squeeze the zucchini to remove any excess liquid; transfer to a bowl and toss with the artichoke hearts, remaining 1/2 cup basil and 1 tablespoon olive oil and the vinegar. Season with salt and pepper. Cut the bread slices in half and top with the sausage mixture; drizzle with olive oil and top with basil. Serve with the zucchini salad. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Gavi]" 28153,"Chicken Summer Rolls 1/4 cup rice vinegar, plus 1 to 2 tablespoons 4 teaspoons sugar, divided 2 cups shredded, cooked chicken (from a rotisserie or other leftover chicken) 1 medium-large carrot, shredded (about 1 cup) Kosher salt 12 (8 1/2-inch) rice paper wrappers (See Cook's Note) About 12 Boston lettuce leaves 1/3 English cucumber or 1 kirby cucumber, peeled, julienned, about 1 cup 4 scallions (white and green parts) finely chopped (about 1/2 cup) 1/2 cup fresh mint leaves, basil or cilantro 1/2 cup cooked brown or white rice 1/2 cup chunky peanut butter 2 tablespoons soy sauce Instructions: Whisk 1/4 cup rice vinegar with 2 teaspoons sugar in a medium bowl until the sugar dissolves. Add the chicken and carrot, season with salt to taste and set aside. Fill a large bowl with warm water. Working with 2 sheets of rice paper at a time (keep the others covered with a barely damp cloth to prevent curling), immerse the papers in the warm water until slightly softened (about 15 seconds). Remove and spread out on a clean surface or cutting board. Pat dry with a towel to remove excess water.
Lay 2 pieces of lettuce over the bottom third of the rice paper, leaving about 1/2 inch clear on the edges. Place about 1/3 cup of the chicken-and-carrot mixture on the lettuce, top with 4 to 5 pieces of cucumber and scallion, several mint leaves and about 1 heaping tablespoon of rice.
Roll up the paper halfway into a cylinder. Fold both edges in to tuck while continuing to roll the paper to seal. Place the rolls on a plate covered with a damp towel so they stay moist as you prepare the remaining rolls. Cut the rolls in half.
Whisk the peanut butter, soy sauce, 3 tablespoons of water and the remaining 1 to 2 tablespoons of rice vinegar and 2 teaspoons sugar in a medium bowl until smooth. Serve the rolls with the dipping sauce immediately. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 28154,"Blueberry-Elderflower Pie 3 1/4 cups all-purpose flour, plus more for dusting 3 tablespoons sugar 1 teaspoon salt 1 1/2 sticks (12 tablespoons) very cold unsalted butter, cut into small pieces 1/3 cup very cold vegetable shortening, cut into small pieces 2 tablespoons elderflower liqueur (such as St-Germain) or elderflower juice For the filling: 8 cups fresh blueberries (about 4 pints) 3/4 to 1 cup sugar (depending on the sweetness of your berries), plus more for sprinkling 1/2 cup all-purpose flour 2 tablespoons elderflower liqueur or elderflower juice Pinch of salt 1 large egg Instructions: Make the crust: Put the flour, sugar and salt in a food processor and pulse to combine. Add the butter and shortening; pulse just until the pieces are the size of large peas. While pulsing, gradually add the elderflower liqueur and 1/3 cup ice water until the dough comes together. Turn out the dough onto a lightly floured surface and knead gently until smooth. Divide the dough between 2 sheets of plastic wrap; use the plastic wrap to form each half into a disk. Wrap tightly and refrigerate until firm, at least 1 hour or overnight. Meanwhile, make the filling: Toss the blueberries, sugar, flour, elderflower liqueur and salt in a large bowl. Let sit until juicy, 30 minutes. Position a rack with a baking sheet in the lower third of the oven and preheat to 425 degrees F. Roll out 1 disk of dough into a 12-inch round on a lightly floured surface. Ease into a 9-inch deep-dish pie plate, pressing the dough into the bottom and up the side. Roll out the second disk of dough on a lightly floured surface. Toss the berries again and pour the mixture into the prepared crust. Moisten the edge of the crust with cold water and lay the second dough round over the filling; gently press the top and bottom crusts together around the edge. Fold the overhanging dough under itself and crimp the edges. Cut a few slits in the top crust to let steam escape. Beat the egg with 1 teaspoon water. Brush the pie with the egg mixture and sprinkle lightly with sugar. Put the pie on the hot baking sheet and bake 15 minutes. Reduce the oven temperature to 350 degrees F; bake until the crust is golden brown and the filling is bubbling, about 55 more minutes. (Cover the edge of the crust with foil if it is browning too quickly.) Transfer to a rack and let cool at least 4 hours before serving. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]

" 28155,"White Fish Fillets Amandine 2 pounds skinless pollock fillets 1/4 cup all-purpose flour 1 teaspoon seasoned salt 1 teaspoon paprika 1/4 cup melted butter 1/2 cup sliced almonds 2 tablespoons fresly squeezed lemon juice 4 to 5 drops liquid hot pepper sauce 1 tablespoon chopped parsley leaves Instructions: Cut fillets into 6 portions. Combine flour, seasoned salt, and paprika; mix well. Roll fish in flour mixture. Place fish in a single layer, skin side down, in a well greased 15 by 10 by 1 inche baking pan. Drizzle 2 tablespoons melted butter over fish. Broil about 4 inches from source of heat about 10 minutes or until fish flakes easily when tested with a fork. While fish is broiling, saute almonds in remaining butter in a fry pan and allow to turn a golden brown, stirring constantly. Remove from heat. Add lemon juice, hot pepper sauce, parsley; mix. Pour over fish. Serve at once. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 28156,"Pilgrim Casserole 1/2 stick butter Six slices good-quality bread, white or wheat, diced into 1-inch cubes
Poultry seasoning
1/2 tablespoon canola or vegetable oil
8 slices good-quality bacon, chopped into 1-inch pieces
3 to 4 ribs celery with leafy tops, chopped
2 apples, such as honey crisp, chopped
1 large or 2 medium onions, chopped
Salt and freshly ground black pepper
2 tablespoons fresh thyme leaves, chopped
A handful fresh parsley leaves, chopped
1 1/2 to 2 cups chicken stock One 12-ounce bag cranberries 3/4 cup sugar
5 tablespoons butter 1/4 cup flour
4 cups turkey or chicken stock
1/4 cup maple syrup
2 tablespoons Worcestershire sauce
Coarse black pepper Butter, for greasing 1 Buttermilk Brined Turkey Breast, recipe below, sliced 1/2-inch thick across the breast 2 1/2 cups shredded sharp white Cheddar 4 cups buttermilk 1/4 cup Sriracha or other hot sauce, such as Frank's Red Hot
2 round tablespoons kosher salt
6 to 8 peppercorns
2 to 3 cloves garlic, crushed
1 lemon, sliced
A few sprigs chives, coarsely chopped
A few sprigs dill, coarsely chopped
A few sprigs parsley, coarsely chopped
3 boneless turkey breasts (about 2 1/2 pounds)
Olive or canola oil
Poultry seasoning
Instructions: For the stuffing: Preheat the oven to 375 degrees F. Melt the butter in a small pan or microwave oven. Toss the bread with the melted butter and season liberally with some poultry seasoning. Arrange the bread on a baking sheet and bake until golden and toasty, 15 to 20 minutes. In a large deep skillet heat the oil, half a turn of the pan, over medium-high heat. Add the bacon and cook to render the fat and until almost crisp. Add the apples, celery, onions, thyme, parsley and some salt and pepper. Cook to tender-crisp, 8 to 10 minutes. Add the toasted bread to the pan and moisten with some stock. For the cranberries: Place the cranberries, 1 cup of water and the sugar in a pot. Bring to a boil. Cook to crack the cranberries and thicken, then remove from the heat. For the gravy: Melt the butter in a medium saucepan over medium to medium-high heat, whisk in the flour and cook to light golden, 2 to 3 minutes. Whisk in the stock, and then add the syrup, Worcestershire and some pepper. Cook at a low bubble, stirring occasionally, until the gravy coats the back of a spoon. For the casserole: Grease a casserole dish and fill with the stuffing. Top the stuffing with the cranberry sauce, spreading in an even layer. Shingle the sliced turkey across the cranberry sauce and top the turkey with some gravy, reserving some gravy to pass at the table. Top the turkey with the cheese, then cool and store the casserole for a make-ahead meal or bake to serve immediately. To bake and serve, preheat the oven to 375 degrees F. Bake the casserole from room temperature until hot through, light brown and bubbly, 35 to 45 minutes. Place the buttermilk, Sriracha, salt, peppercorns, garlic, lemon, chives, dill and parsley in a double-bagged 2 1/2-gallon plastic resealable bag. Add the turkey breasts and refrigerate on the bottom shelf of the fridge overnight. Preheat the oven to 325 degrees F. Arrange a metal rack over or in a rimmed baking sheet and rub the rack with oil. Remove the turkey breasts from the brine and pat them dry. Arrange the breasts on the prepared baking rack and coat the skin with a little oil, sprinkle with poultry seasoning and cook until a thermometer reads 165 degrees F and the skin is light to medium golden brown, 45 minutes to 1 hour. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 28157,"Chocolate Chip Cookie Bombe 1 1/2 sticks (12 tablespoons) unsalted butter, at room temperature, plus more for greasing 2 1/4 cups all-purpose flour, plus more for dusting (see Cook's Note) 1 teaspoon baking soda 1 teaspoon fine salt 3/4 cup packed light brown sugar 2/3 cup granulated sugar 2 large eggs 1 teaspoon pure vanilla extract 6 ounces semisweet mini chocolate chips 2 ounces hardening chocolate ice cream topping, such as Magic Shell 5 peanut butter-filled chocolate cups, such as Reese's Peanut Butter Cups 8 cups (4 pints) vanilla ice cream, softened at room temperature 2 cups chocolate candy bars, chopped, such as Kit Kat, Twix, Snickers Whipped cream, for decorating Sprinkles, for decorating Instructions: Position a rack in the bottom half of the oven and preheat to 350 degrees F. Cut two 16-by-6-inch pieces of parchment. Butter and flour the inside of a 4-quart heat-safe bowl, press a piece of parchment paper against the bottom and up the side of the bowl. Press the remaining parchment on top of the first, turning it slightly so that the 2 pieces form an \X; set aside. Butter and flour the bottom of a 2.5-quart heat-safe bowl; set aside. Preheat the oven to 350 degrees F. Whisk together the flour, baking soda and salt in a large bowl. Beat together the butter, brown sugar and granulated sugar in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 4 minutes. Add the eggs, one at a time, beating to incorporate after each addition. Beat in the vanilla. Reduce the mixer speed to low and add the flour mixture, beating just until incorporated. Add the chocolate chips and mix until combined. Put the dough into the larger prepared bowl. With generously floured hands, press the dough evenly up the side and across the bottom of the bowl (re-flour your hands as needed). Place the smaller bowl inside the larger bowl so that the buttered and floured bottom-side sits directly on top of the cookie dough. Bake until the cookie is a deep golden brown, 50 to 55 minutes. Let the cookie cool completely before removing the inner bowl, about 2 hours. To fill: Brush ice cream topping evenly over the inside of the cookie. Stack the peanut butter-filled chocolate cups in a tower in the middle of the cookie bowl. Let harden completely in the freezer, about 15 minutes. Spread half the ice cream in the bowl, working around the chocolate cup tower. Layer with 1 1/2 cups chopped candy bars then spread the remaining ice cream on top. Sprinkle with the remaining candy bars and cover with plastic wrap. Freeze until solid, 6 hours or up to overnight. Remove from the freezer 15 minutes before serving. Flip the cookie bombe upside down on a serving platter and lift off the bowl and parchment strips. Decorate with whipped cream and sprinkles around the base and top of the bombe. Slice with a very hot, sharp knife as you would a cheesecake. ","[Chardonnay, Riesling, Pinot Grigio, Sparkling wine]

" 28158,"Whisky BBQ Chicken and Secret Spice Rub One 4-pound chicken (nothing larger) Cooking spray
2 teaspoons caraway seeds
2 teaspoons cumin seeds
2 teaspoons coriander seeds
2 teaspoons whole black peppercorns
1 tablespoon pimento
2 teaspoons granulated garlic
2 teaspoons granulated onion
Kosher salt Whiskey BBQ Sauce, recipe follows 1 bunch scallions, thinly sliced Ranch Slaw, recipe follows, for garnish 2 tablespoons olive oil 4 cloves garlic, grated or finely chopped 1 small onion, finely chopped
1/4 cup chicken or beef stock
3 tablespoons pourable light brown sugar, such as Domino 3 tablespoons Worcestershire sauce, such as L&P 3 tablespoons cider vinegar, such as Braggs 2 tablespoons hot sauce, such as Frank's Red Hot 2 shots whiskey (get bourbon) One 8-ounce can tomato sauce, such as Hunts
1/4 cup buttermilk 1/4 cup sour cream
2 tablespoons chopped fresh chives 2 tablespoons chopped fresh dill 2 tablespoons chopped fresh parsley 2 tablespoons superfine sugar
1 tablespoon white wine or distilled white vinegar
1 teaspoon celery salt
1 teaspoon kosher salt
1 teaspoon black pepper
1 clove garlic, grated
Juice of 1/2 lemon
1 small carrot, grated 1/2 small head cabbage (about 1/2 pound)
1/2 small red onion, grated or minced
Instructions: Preheat the oven to 400 degrees F. Preheat a double burner grill pan to medium-high heat. To spatchcock a chicken, place the bird breast-side down on a cutting board with its wing tips facing up and away from you. Feel down the back of the bird to find the spine then, using poultry shears or kitchen scissors, cut up and along the spine on each side. Remove the backbone and discard or save it to flavor a chicken stock. Flip the bird over, breast-side up. Place your hands at the center of the breast and press down to crack breastbone and flatten the bird. Trim the wing tips and discard or save for stock as well. In a small skillet set over medium heat, toast the caraway, cumin, coriander and black pepper until fragrant. Transfer to a spice grinder and grind to a powder. Place the spices in a small mixing bowl and add the pimento, granulated garlic, granulated onion and 2 teaspoons salt. Shove half of the rub under the skin and sprinkle the remainder all over the outside. Be sure to wash your hands. Spray the bird well with cooking spray. Place the chicken skin-side down on the grill pan to mark it, and then flip it. Place the chicken on a rack set over a baking sheet and bake until the internal temperature registers 165 degrees F, 30 to 40 minutes. During the last 5 minutes of cooking, baste the chicken with half of the Whisky BBQ Sauce. (Place the other half of sauce in a bowl and pass at the table.) Remove from oven, let cool for 5 to 10 minutes and cut into pieces. Garnish with scallions. Serve with the Ranch Slaw. While the chicken is in the oven, make the Whisky BBQ Sauce. Place a small to medium pot over medium heat and add the oil. Add the garlic and onions, and cook until fragrant and translucent. Add the chicken stock, sugar, Worcestershire sauce, cider vinegar, hot sauce, bourbon and tomato sauce. Bring to a simmer and reduce to thicken, about 30 minutes. In a medium mixing bowl, stir together buttermilk, sour cream, chives, dill, parsley, sugar, white wine vinegar, celery salt, kosher salt, black pepper, garlic, lemon juice and adjust the flavor if needed. Add carrots, cabbage and red onions. Stir to combine and let hang out for flavors to come together. Set aside. ","[Bourbon, Scotch, Rioja, Chianti]" 28159,"Baked Ziti 2 tablespoons olive oil 3 cloves garlic, minced
1 large onion, diced
1 pound ground beef
1 pound Italian sausage
Two 14.5-ounce cans tomato sauce or marinara sauce
One 28-ounce can whole tomatoes with juice
2 teaspoons Italian seasoning
1/2 teaspoon red pepper flakes
Salt and freshly ground black pepper 1 pound ziti 1 1/2 pounds mozzarella, grated
One 15-ounce tub whole-milk ricotta 1/2 cup grated Parmesan 2 tablespoons chopped fresh parsley, plus more for sprinkling 2 eggs
Instructions: Heat the olive oil in a pot over medium heat. Add the garlic and onions and saute until starting to soften, 3 to 4 minutes. Add the ground beef and sausage and cook until browned. Drain off almost all of the fat, leaving a bit behind for flavor and moisture. Add the tomato sauce, tomatoes, Italian seasoning, red pepper flakes and some salt and pepper. Stir, bring to a simmer and simmer for 25 to 30 minutes. Remove 3 to 4 cups of the cooked sauce to a bowl to cool down. Bring a large pot of water to a boil and add some salt. Cook the ziti until not quite al dente. Preheat the oven to 375 degrees F. In a bowl, mix 2 cups of the grated mozzarella, the ricotta, Parmesan, parsley, eggs and some salt and pepper. Stir together just a couple of times (do not mix completely). Drain the pasta and rinse under cool water to stop the cooking and cool it down. Pour it into the bowl with the cheese mixture and toss to slightly combine (there should still be large lumps). Add the cooled reserved meat sauce and toss to combine. Add half the coated pasta to a large casserole dish or lasagna dish. Spoon half of the remaining sauce over the top, then top with half the remaining mozzarella. Repeat with another layer of the coated pasta and the remaining sauce and mozzarella. Bake until bubbling, about 20 minutes. Let stand 5 minutes before sprinkling with chopped parsley to serve. ","[Chardonnay, Pinot Grigio, Chianti, Tempranillo]" 28160,"Bean and Vegetable Soup, First Time Around 1/4 cup extra virgin olive oil 4 slices bacon, diced 2 medium onions, finely diced 1 stalk celery, finely diced 2 carrots, finely diced 4 cloves garlic, minced 1 large zucchini, cut into 1/2-inch dice (2 cups) 14-ounce can (or 2 cups) canned plum tomatoes, chopped 1/2 head small savoy cabbage, cut into 1-inch pieces or finely sliced 2 cups washed spinach leaves, chopped roughly 2 cans (16 ounces each) white beans; rinsed and drained; one can pureed, the can of beans left whole 1/2 cup stemmed washed basil leaves cut into strips 4 cups chicken broth, preferably homemade 4 cups water Salt and freshly ground black pepper About 1/2 cup grated Parmesan or Pecorino Romano cheese Instructions: Heat olive oil and bacon and cook until bacon bits are almost crisp. Add onions, celery and carrots and saute for about 10 minutes or until soft. Add the garlic, zucchini, tomatoes, cabbage, spinach and cook for about 10 minutes longer or until wilted. (If vegetables begin to stick, add some water.) Add the bean puree and whole beans, basil, broth, water and 1 teaspoon of salt. Bring liquid to a boil, and simmer, over low heat, stirring on occasion, for 20 minutes. Season well to taste with salt and pepper and ladle into hot deep bowls. Garnish with grated cheese to taste. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 28161,"Lemon Dill Sauce 1/2 cup minced shallots 1 teaspoon minced garlic 1/2 cup dry white wine Juice of one lemon 1/4 cup chopped fresh dill 1 teaspoon Dijon mustard 1/2 cup heavy cream 5 tablespoons unsalted butter, cubed Salt and pepper 2 1/2 tablespoons paprika 2 tablespoons salt 2 tablespoons garlic powder 1 tablespoon black pepper 1 tablespoon onion powder 1 tablespoon cayenne pepper 1 tablespoon dried leaf oregano 1 tablespoon dried thyme Instructions: In a saucepan, combine the shallots, garlic, wine, and lemon. Bring the liquid up to a boil. Stir in the dill and cook for 3 minutes. Whisk in the mustard and cream, continue to cook for 2 minutes. Whisk in the butter a cube at a time, until all the butter is incorporated. Season with salt and pepper. Place the grilled vegetables on the platter. Lay the cakes directly on top of the vegetables. Drizzle the sauce over the cakes. Garnish with the sizzled leeks and Essence. Combine all ingredients thoroughly and store in an airtight jar or container. Recipe from \New New Orleans Cooking, by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993. about 2/3 cup ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 28162,"Creme Brulee 1 quart heavy cream 1 vanilla bean, split, or 1 teaspoon pure vanilla extract 10 egg yolks 3/4 cup superfine sugar, plus extra for sprinkling Instructions: Preheat the oven to 325 degrees F. Pour the cream into a saucepan over medium-low heat. Scrape the vanilla caviar from the vanilla bean and add it to the cream (or add the vanilla extract if using instead). Bring almost to the boil, and then turn off the heat. Place the egg yolks in a large bowl and add 3/4 cup sugar. With a whisk, mix the eggs and sugar together. Now, break out your elbow grease and take a deep breath. You're going to need to whisk the mixture like crazy for 3 or 4 minutes, until it's very light yellow in color. Place a fine mesh strainer over a large bowl. Pour the hot cream into the bowl through the strainer. To temper the egg mixture, very slowly drizzle 1 cup of the hot cream into the egg/sugar mixture, whisking constantly to prevent the eggs from cooking. Continue adding the rest of the hot cream to the bowl very slowly, whisking constantly. You can add the cream a little more rapidly as the mixture warms. Place ramekins on a rimmed baking sheet and ladle in the custard until the ramekins are three-quarters full. Place the baking sheet inside the oven, and then pour water into the baking sheet until it reaches two-thirds of the way up the ramekins. Bake until the custard is set but not brown, 35 to 40 minutes, watching carefully to avoid browning. Remove the ramekins and allow to cool. Refrigerate the custards, covered, for at least 2 hours or overnight. When you are ready to serve the dessert, sprinkle the top of each custard generously with superfine sugar. Use a kitchen torch to burn the sugar to a crisp, working quickly to avoid cooking the custard below. (You may also place the ramekins on a pan and put them right under the broiler, but you have to be careful not to affect the custard below.) Serve immediately with spoons. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 28163,"Grilled Italian Burgers Vegetable oil, for oiling the grill grates 1 1/2 pounds ground beef sirloin 1 teaspoon chopped fresh oregano 1 garlic clove, grated Kosher salt and freshly ground black pepper 4 slices provolone cheese 1/4 cup mayonnaise 1 teaspoon balsamic vinegar 4 seeded hamburger buns, split Fresh basil leaves, for topping Giardiniera, for serving Instructions: Prepare an outdoor grill for medium-high heat. Gently mix the beef, oregano, garlic and 1/2 teaspoon each salt and pepper in a medium bowl until just combined. Shape the meat into 4 6-ounce patties, about 5-inches in diameter. Make a slight indentation in the center of each patty and lightly sprinkle the outside of the patties with salt and pepper. Lightly oil the grill grates. Grill to desired doneness, about 4 minutes per side for medium, adding a slice of cheese to each burger during the last minute of cooking. Mix the mayonnaise and balsamic vinegar together in a small bowl. Quickly toast the buns on the grill for about 1 minute and then spread with some of the mayonnaise mixture. Top with a burger and then some fresh basil leaves. Serve with giardiniera on the side. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 28164,"Red Snapper Skewered Grilled \Ceviche
1 cup fresh orange juice 1 cup fresh lime juice 1 cup fresh lemon juice 1 cup canola oil 2 red onions, quartered and each quarter cut in half 1 orange peeled and sectioned 1 lemon peeled and sectioned 1 lime peeled and sectioned 2 tablespoons chopped chives 1/4 cup cilantro 2 pounds red snapper, cut into 1-inch cubes 16 long wooden skewers, soaked in water for 2 hours 2 mangoes, cut into 1-inch cubes Instructions: In a large bowl, combine the juices, oil, onions, citrus fruits, chives and cilantro. Add the snapper, cover and refrigerate for 2 hours or overnight. Using two skewers thread pieces of snapper, alternating with onion, citrus sections and mangoes. Preheat grill. Grill on each side for 1 minute. (to obtain grill marks and slightly heat through)/ ","[Malbec, Tempranillo, Garnacha, Zinfandel]" 28165,"Collard Greens 1 bunch fresh collard greens 1 medium piece salt pork 1 cup water 1 teaspoon salt 1 tablespoon bacon drippings, butter or margarine Pinch sugar (optional) Instructions: Strip the stems from the greens (unless they are very tender) and wash thoroughly. Place the greens in a saucepan and add the pork, water, and salt. Cook, covered, for 45 minutes over medium heat or until tender. Remove the pork and pour the greens into a colander to drain. Place the greens in a pan and chop, scissor-like with 2 knives. If necessary, add more salt, to taste. Keep hot and add the bacon drippings and a pinch of sugar. ","[Riesling, Gewrztraminer, Pinot Grigio, Sauvignon Blanc]" 28166,"Budi's Mixed (Lamb, Chicken, Shrimp, and Veggie) Satays with Indonesian Peanut Sauce 5 whole shallots, roughly chopped 5 cloves garlic 1 teaspoon toasted, ground coriander 1 tablespoon minced ginger 1 tablespoon sesame oil 1 tablespoon sambal 1 cup sweet soy sauce, kechap manis 1 rack baby lamb (small chops like New Zealand), frenched and cut into individual chops 12 large shrimp, peeled, tail on 2 skinless chicken breasts, cut into fingers Soaked 6-inch wooden skewers Red leaf lettuce or mixed greens for bedding Salt and black pepper to taste Indonesian Peanut Sauce, recipe follows Peanut oil to cook 2 cups peanuts 3 large, sliced shallots 3 cloves sliced garlic 6 minced Thai bird chiles 6 kaffir lime leaves, chiffonade 1 cup coconut milk 2 cups water 2 tablespoons sweet soy 1 lemon, juiced Salt and black pepper to taste Instructions: In a food processor, place shallots, garlic, coriander, ginger, sesame oil and sambal and puree smooth. Add the soy and puree. Split this marinade into 3 separate containers, (a loaf pan would be ideal). Take the lamb chops and pound the meat flat while still attached to the bone, like a lollipop. Butterfly the shrimp flat and skewer parallel to the tail on both sides, 2 skewers. For the chicken, skewer 1 piece per skewer. Marinate the 3 products separately for at least 4 hours and preferably overnight. On a very hot and oiled grill, season and grill the satays for only 1 to 2 minutes a side. Do not overcook. Line a large platter with greens and place satays around. Serve with Indonesian Peanut Sauce. In a skillet coated well with peanut oil, saute the peanuts until golden brown, about 4 to 6 minutes, drain on paper towels to cool. Transfer to food processor and grind finely. In the same skillet, coat with oil and add the shallots, garlic, chiles and stir 2 minutes until fragrant. Add the kaffir, coconut milk, water, soy, ground peanuts and season. Simmer for 15 to 20 minutes until desired consistency is reached, pesto-like. Add the juice and check for seasoning. Serve at room temperature. ","[Chardonnay, Pinot Grigio, Vermentino, Tempranillo]

" 28167,"Cup a'Elotes 8 ears corn, husks and silks removed Canola oil, for brushing 1 cup crumbled cotija cheese 1 cup Poblano Crema, recipe follows 1/4 cup fresh cilantro leaves, chopped, plus additional for garnish Kosher salt and freshly ground black pepper 6 poblanos, charred on a grill or roasted in an oven until blackened 1 1/2 cups Mexican crema 1 1/2 teaspoons agave nectar Juice from 1 lime Kosher salt and freshly ground black pepper Instructions: Heat a grill pan over medium-high heat. Lightly brush the corn with canola oil. Grill the corn until slightly charred, turning occasionally, 8 to 10 minutes total. Set aside to cool. Cut the kernels off of the cob and place into a bowl. Add the cotija cheese, Poblano Crema and cilantro and mix. Season with salt and pepper. Put into 6 individual cups and garnish with additional chopped cilantro. Peel, stem and seed the poblanos. Place in food processor and pulse until smooth. Add the Mexican crema, agave and lime juice, and season with salt and pepper. Pulse until just combined. Scoop into a bowl and spread on everything. ","[Chardonnay, Sauvignon Blanc, Vermentino, Tempranillo]" 28168,"Filleting Whole Halibut 1 whole halibut Instructions: Remove the head, collar, and tail and reserve for stock. Using the line down the middle of the fish as your guide, cut with your knife and run down the line and remove the flesh from both sides. While filleting, press your knife down against the bones so you get as much flesh as you can. Repeat with the other side. Flip the fish over and repeat, removing the last 2 sides from the bone. Using a spoon, scrape the bones and reserve this meat for the mousse or quenelles. Chop and reserve the bones for stock. Skin each side, remove any bloodlines and portion into desired sizes. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 28169,"Orange Custard with Fresh Fruit and Champagne Soup 1 pint milk 4 eggs 2 egg yolks Grated rind 1/2 an orange Pinch salt 1/4 cup sugar 1/4 cup water 1/3 cup sugar Pinch salt 1/2 box strawberries 1 small bunch grapes 1 small bunch red grapes 1 cup champagne Instructions: Combine 1 pint milk, 4 eggs, 2 egg yolks, the grated rind of 1/2 an orange, a pinch of salt and 1/4 cup of sugar, bake in a shallow pie dish or 4 individual ramekins in a bain marie (roasting pan with 1/2-inch hot water) in a preheated 325 degree oven for 25 to 35 minutes or until just \set\ (knife should come out clean when inserted). Boil water with 1/3 cup sugar and salt for 1 minute in a large saucepan. Add strawberries and bring back to a boil, then add the grapes. Boil again and finish with champagne and pour around unmolded custard. ","[Champagne, Pinot Grigio, Sauvignon Blanc, Riesling]" 28170,"Corn Griddle Cakes 8 ounces plain flour (all-purpose) 1 1/2 teaspoon baking powder 1/4 teaspoon paprika 1/2 teaspoon salt 6 ounces fresh sweet corn kernels, cut from the cob 1 egg, beaten 4 fluid ounces milk 2 tablespoons melted butter Rashers bacon and maple syrup, for serving Instructions: Sift the flour, baking powder, paprika, and salt into a bowl. Combine the corn, egg and milk, add to the flour mixture and mix well. Then add the butter. Spoon onto a hot griddle, using 2 to 3 tablespoons of the mixture for each cake. Cook until bubbles show on the surface, then turn the cakes over and cook the other sides until golden brown. Serve with crisp rashers of bacon and maple syrup. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 28171,"Poulet Au Paprika 4 chicken legs, split between thigh and drumstick Salt and freshly ground black pepper 1 tablespoon bacon drippings or oil 1 red pepper, seeded and cut into roughly 2-inch/5 cm julienne 1 onion, sliced 1/2 small fennel bulb, finely chopped (optional) 1 tablespoon high-quality hot or sweet Hungarian paprika 1 clove garlic, minced 1/2 cup/125 ml white wine 2 tomatoes, roughly chopped 1 bay leaf 2 tablespoons sour cream or creme fraiche Squeeze lemon juice, to taste (optional) Instructions: Season the chicken with salt and pepper. Heat the bacon drippings in a saute pan and, working in batches, brown the chicken pieces on all sides. Remove. Drain off all but a tablespoon of the fat from the pan. Lower the heat and add the julienned pepper, onion, fennel, if using, and paprika. Cook until soft, but not colored, about 12 minutes, adding the garlic for the final minute. Deglaze the pan with the wine. Add the tomatoes and bay leaf. Season with salt and pepper. Put the chicken back in. Cover the pan, and cook, turning the chicken occasionally, until tender, about 30 minutes. Remove the chicken to a serving platter and cover with foil to keep warm. Turn up the heat under the sauce and boil down to sauce consistency. Turn off the heat, stir through the cream, check the seasonings (including the paprika, adding more if you like), then pour over the chicken, and serve. ","[Rioja, Pinot Noir, Barbera, Tempranillo]" 28172,"Nachos with Raw Corn Pico de Gallo 1/4 cup finely chopped red onion 2 cups fresh corn kernels (from 2 to 3 large ears) 1/2 cup fresh cilantro, chopped 1/3 cup grape tomatoes, quartered 2 tablespoons sliced pickled jalape?os, chopped, plus 1 tablespoon brine Juice of 1 large lime Kosher salt and freshly ground pepper 1 tablespoon unsalted butter 1 tablespoon all-purpose flour 1/4 teaspoon chili powder 1 1/2 cups whole milk 4 ounces sharp cheddar cheese, grated 4 ounces Pepper Jack cheese, grated Kosher salt 9 ounces yellow corn tortilla chips Instructions: Make the pico de gallo: Soak the red onion in ice water, 10 minutes; drain. Combine the corn, cilantro, tomatoes, pickled jalape?os and brine, lime juice and a big pinch each of salt and pepper in a medium bowl. Add the red onion and toss. Season with more salt if needed; set aside for at least 15 minutes. Make the nachos: Melt the butter in a saucepan over medium heat. Add the flour and cook, whisking, until smooth, then add the chili powder and whisk until toasted, 1 to 2 more minutes. Reduce the heat to medium low and whisk in 1/2 cup milk. Add the remaining milk and cook, whisking, until the mixture starts to simmer and thickens slightly. Add the cheese by the handful, whisking to melt before adding more. Cook, whisking, until smooth. Season with salt. Layer the tortilla chips, cheese sauce and corn pico de gallo on a platter. ","[Sauvignon Blanc, Vermentino, Grner Veltliner, Albari?o]" 28173,"Roasted Root Vegetables with Walnuts 4 medium carrots (about 1/2 pound) 2 medium turnips (about 1/2 pound) or 1/2 a medium head of root celery (about 1/2 pound) 1/2 pound baby beets 3 medium potatoes (about 1 pound) 8 shallots 8 garlic cloves 1/2 cup walnut oil or vegetable oil 2 teaspoons sugar 1 teaspoon grated nutmeg 1/2 teaspoon allspice 1/2 cup walnut pieces 1 teaspoon salt 1/2 teaspoon pepper Instructions: Heat the oven to 400 degrees. Allow 5 to10 minutes for this before you begin the recipe. Trim all the vegetables except the shallots and garlic, leaving a little of any green tops. Scrub them clean with a pot scrubber in cold water, then dry them on a dish towel. In a 9 by 13-inch roasting pan heat the oil over medium heat, add the vegetables as you cut them. Quarter the carrots and the turnips; if using, cut the celery in 4 wedges, halving each wedge. Halve the beets and cut the potatoes in 2 to 3 pieces. Add the shallots and garlic in their skins. Mix sugar, nutmeg, allspice, walnuts, salt and pepper in a small bowl, sprinkle them over the vegetables and mix well. Cover with foil and roast the vegetables in the heated oven until they are tender and browned, 45 to 55 minutes. If you have time, stir them occasionally so they brown evenly. Alternatively, if using the microwave, transfer the vegetables and flavorings to a microwave dish and cover with wrap. Cook 8 minutes at high, stir and cook another 8 minutes. Stir again and cook uncovered 4 to 6 minutes until tender. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 28174,"Hibiscus-Ginger Cookies 1/4 cup dried hibiscus flowers 2 cups all-purpose flour 1 teaspoon ground ginger 1/2 teaspoon plus 2 pinches salt 1 6-inch piece fresh ginger, peeled 2 sticks unsalted butter, at room temperature 1 3/4 cups confectioners' sugar 1 teaspoon pure vanilla extract Finely grated zest of 1/2 lime, plus 2 teaspoons lime juice
2 teaspoons water Instructions: Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Pulse the hibiscus flowers 8 to 10 times in a spice grinder until coarsely ground but not powdery. Whisk 1 tablespoon of the ground hibiscus, the flour, ground ginger and 1/2 teaspoon salt in a medium bowl. Grate the fresh ginger on the large holes of a box grater. Squeeze out the juice with your hands into a small bowl; discard the solids. Beat the butter and 3/4 cup confectioners' sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 5 minutes. Beat in the vanilla, lime zest and 1 tablespoon of the ginger juice. Reduce the mixer speed to low; beat in the flour mixture in two batches until combined. Roll tablespoonfuls of dough into balls. Arrange about 1 inch apart on 2 unlined baking sheets. Bake, switching the pans halfway through, until the cookies are light golden on the bottom, 15 to 18 minutes. Let cool 2 minutes on the pans, then transfer to racks to cool completely. Meanwhile, make the glaze: Whisk the remaining 1 cup confectioners? sugar, 1 teaspoon ginger juice, the lime juice, water and 2 pinches of salt in a medium bowl. Dip the top of each cookie in the glaze to cover evenly; let any excess drip off. Sprinkle with the remaining ground hibiscus. Let set, about 5 minutes. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 28175,"Ginger Chicken Naan Wraps Potato chips, for serving (optional) 1 1-inch piece ginger, peeled
1 serrano cl pepper, halved, seeded and roughly chopped 1/2 small onion, roughly chopped 1/2 teaspoon ground cumin Kosher salt 1/2 cup low-fat plain yogurt 2 teaspoons fresh lime juice 1/3 cup chopped fresh cilantro 1 tablespoon vegetable oil 2 cups shredded rotisserie chicken, skin removed 2 medium carrots, shredded 4 pieces naan bread or pocketless pita, warmed Instructions: Combine the ginger, cl, onion, cumin and 1/4 teaspoon salt in a mini food processor and pulse to make a thick paste. (Or finely chop and mash with the flat side of a knife.) Mix the yogurt, lime juice, cilantro and a pinch of salt in a bowl. Cover and chill until ready to use. Heat the vegetable oil in a large skillet over medium-high heat. Add the ginger-cl paste and cook, stirring, until most of the liquid has evaporated and the mixture is slightly toasted, about 5 minutes. Stir in the chicken, carrots, 1/4 teaspoon salt and 1/2 cup water and continue to cook, stirring, until the sauce is thick and the chicken is heated through, about 2 more minutes. Season with salt. Spoon one-quarter of the chicken filling down the middle of each piece of bread. Drizzle with some of the yogurt sauce and roll up. Serve with chips.
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 28176,"Braised Braciole 2 cups cubed day-old Italian bread 1 cup milk 1/2 cup chopped Italian parsley 1/2 cup grated pecorino-Romano 4 garlic cloves, slivered 1/2 pound copacola, diced 1/2 cup pine nuts, toasted 1/2 cup raisins, soaked in warm water to rehydrate then drained Salt and freshly ground black pepper Olive oil 4 pounds veal breast (alternatively may use beef top round) 4 hard boiled eggs, shelled and quartered 1 cup red wine, for braising, optional Tomato sauce, for braising, optional Instructions: Prepare the bread stuffing by soaking the bread in milk for 5 minutes. Squeeze out the excess milk with your hands then put the bread in a clean mixing bowl. Add parsley, cheese, garlic, copacola, pine nuts, and raisins. Season lightly with salt and pepper. Drizzle with olive oil to moisten and mix thoroughly. Set the veal on a piece of plastic wrap. Make a deep slice along the veal breast and fan open like a book. Lay another piece of plastic wrap on top. Using the smooth side of a mallet, gently flatten the veal until it's about 1/2-inch thick; take care not to tear. Discard the top sheet of plastic wrap; rub the surface with olive oil and season with salt and pepper. Spread the stuffing evenly over the meat, leaving a 1-inch border all around. Place the eggs lengthwise down the center of the meat and roll up like a jellyroll log, using the plastic wrap as support. Tie the roll with kitchen string to secure. Heat olive oil over medium heat in a Dutch oven or roasting pan. Brown the stuffed veal roast well on all sides. Cover with foil and bake in a preheated 375 degree F oven for 1 hour. Alternatively, deglaze with red wine, then pour tomato sauce on top to cover the braciole. Cover the pan and gently simmer for about 1 hour until tender. To serve, remove the strings from the veal bundle and cut into 1-inch slices. Arrange on a serving platter, with or without sauce. ","[Barolo, Barbaresco, Chianti, Valpolicella]" 28177,"Deep Dark Disks of Minty Magic 575 grams (5 cups) confectioners' sugar, divided 1 large (30 to 35 gram) egg white
110 grams (1/3 cup) light corn syrup
1/8 teaspoon peppermint oil
1/2 teaspoon water (if needed)
70 grams (1/4 cup) cornstarch, for rolling
565 grams (1 1/4 pounds) high-quality bittersweet cocoa (around 70% cocoa), in coverture discs or finely chopped bars Instructions: Place a folded kitchen towel in the bottom of an 11-inch straight-sided saute pan or large skillet. Add 1-inch of water and place over medium-high heat and bring to a bare simmer, about 190 degrees F. (Yes, there's a towel in the pan\u2026it's okay.) Combine 30 grams (about 1/4 cup) of the confectioners' sugar with the egg white in the bowl of your stand mixer, then park the bowl on the towel in the water. Tilt the bowl as needed so the egg mixture is in contact in the water. (Some mixers have an added piece of metal at the bottom that necessitates this.) Reduce the heat to medium and stir often with a rubber spatula until the egg mixture is smooth, foamy, and hits 160 degrees F, 7 to 10 minutes. Remove from the water and transfer bowl to the mixer. Kill the heat under the saute pan but leave it on the stove; you'll use it later. Add the corn syrup and mint oil to the egg mixture. Using the paddle attachment, beat on medium-high until combined, about 30 seconds, scraping down the bowl as needed. Reduce the speed to low, add one-quarter of the confectioners' sugar, and beat until combined, 30 to 45 seconds. Continue to add the sugar in this manner until it's all incorporated, then continue beating until the mixture forms a dough, about 1 minute. Remove the paddle attachment and knead a few times with your hands to smooth out the dough and form it into a ball. If the dough does not form a ball, add 1/2 teaspoon of water, return the bowl to the mixer, and beat with the paddle until smooth. Lightly dust the counter and a rolling pin with the cornstarch. Transfer the dough to the counter and roll into a rectangle about 1/4-inch-thick. Use a 2-inch ring cutter to stamp out 25 to 30 rounds of dough. Place the rounds on a parchment-lined half sheet pan, then re-roll and stamp the scraps. You should have about 3 dozen rounds of dough. If there is a lot of excess cornstarch remaining on the rounds, brush off with a pastry brush. Place the pan with the peppermint rounds near the cooktop and position a second pan next to it lined with either a silicone baking mat or a second sheet of parchment. Place a folded kitchen towel right next to the stovetop. Turn the heat under the saute pan back on to medium-high and let the water return to a bare simmer. Reduce the heat as low as it will go. Place the chocolate in a metal bowl that will fit in the saute pan and set in the hot water. Stir constantly for 5 seconds. Remove from the heat, set on the towel, and stir vigorously for 30 seconds. Return to the hot water and stir for another 5 seconds, then back to the dry towel for 30 seconds. Repeat until the chocolate is half-melted, then reduce the time the bowl is on the heat from 5 to 3 seconds. Keep the off-heat stir time at 30 seconds. The goal is to melt all the chocolate while keeping the temperature below 91 degrees F. This process can take anywhere from 10 to 20 minutes, depending on the size of the chocolate pieces. If the chocolate begins to creep up above 91 degrees F, leave the bowl on the counter and stir like crazy until the temperature drops back down. Continue with the melting process. Once the chocolate is a smooth liquid, stir vigorously for another minute before dipping. Place a candy round into the bowl of chocolate and, using a fork, flip it over to coat both sides. Pull the candy from the chocolate, then tap the fork on the side of the bowl to remove as much excess chocolate as possible. Transfer to the silicone mat and repeat with the remaining candies. (If the chocolate becomes too thick or hard to work with, return it to the hot water for a few seconds, stirring constantly. Again, do not let the temperature rise above 91 degrees F.) Rest the candies at room temperature until the chocolate hardens, about 5 minutes. Devour or store in an airtight container at room temperature for up to 2 months. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 28178,"New! Meatball Mini Bites 1 package (17.3 ounces) Pepperidge Farm? Puff Pastry Sheets, thawed 32 (1/2 ounce each) frozen fully cooked meatballs 3/4 cup prepared pasta sauce, basil pesto or sun-dried tomato pesto 2 cups baby arugula Shredded mozzarella or asiago cheese Instructions: Heat the oven to 400 degrees F. Unfold the pastry sheets on a lightly floured surface. Cut each pastry sheet into 16 (2 1/2-inch) squares. Place the pastry squares onto 2 baking sheets. Bake for 15 minutes or until the pastries are golden brown. Let cool on the baking sheets for 5 minutes. Split each pastry into 2 layers, making 64 layers in all. Heat the meatballs according to the package directions. Spread about 1 teaspoon pasta sauce on each bottom pastry layer. Top each with 1 tablespoon arugula and 1 meatball. Top with the cheese, if desired, and the top pastry layers. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 28179,"Lima Bean Dip 1 10-ounce box frozen lima beans 2 cloves garlic 1/4 cup loosely packed fresh parsley Grated zest and juice of 1/2 lemon 1/4 cup extra-virgin olive oil 2 slices bacon, cooked and crumbled Pita chips and/or vegetable sticks, for serving Instructions: Bring a saucepan of salted water to a boil. Add the lima beans and garlic and simmer until tender, 18 to 20 minutes. Drain and rinse under cold water to cool slightly (the beans should be warm but not hot). Pulse the lima beans, garlic, parsley, lemon zest, lemon juice and 1 1/2 teaspoons salt in a food processor until just combined. With the motor running, pour in the olive oil and process until incorporated but still slightly chunky. Transfer to a bowl and top with the bacon. Serve warm or at room temperature with pita chips and/or vegetable sticks. Buy lima beans frozen: They're bright green and buttery tasting. The olive-colored, mushy lima beans you remember from childhood were probably canned. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 28180,"Lemon Spritz Squares 1 (1 pound, 1.5 ounce) package dry sugar cookie mix (recommended: Betty Crocker) 4 ounces cream cheese, softened 1 to 1 1/4 cups all-purpose flour 1/2 to 3/4 teaspoon lemon extract 2 eggs 1 tablespoon grated lemon zest Flour, for dusting work surface Powdered sugar, for garnishing Instructions: Preheat oven to 350 degrees F. In the bowl of an electric mixer, combine the sugar cookie mix and cream cheese. Add the flour in 3 parts. Add eggs and lemon extract, and mix until just incorporated. Fold in the in lemon zest. On lightly floured surface, roll out dough to a 12 by 14-inch rectangle. Using a fluted pastry cutter, cut dough into 2-inch squares. Place cutouts 1-inch apart on ungreased cookie sheet. Freeze 10 minutes. Bake for 10 to 12 minutes, until bottoms are golden brown and tops are set. Cool completely on cooling rack. Dust with powdered sugar. ","[Prosecco, Sauvignon Blanc, Riesling, Vinho Verde]" 28181,"Overnight Belgian Waffles 2 cups lukewarm whole milk (90 degrees F to 100 degrees F) 1/4 pound (1 stick) unsalted butter, melted, plus extra for the waffle iron 2 tablespoons honey 1 teaspoon pure vanilla extract 1 1/4 teaspoons kosher salt 2 cups all-purpose flour 2 extra-large eggs 1/4 teaspoon baking soda Sliced bananas, toasted coconut, warm maple syrup and creme fraiche, for serving 1/2 cup warm water (110 degrees F to 115 degrees F) 1 package (1/4 ounce) active dry yeast, at room temperature 2 teaspoons sugar Instructions: The night before, combine the water, yeast and sugar in a very large bowl (the batter will expand enormously). Allow it to stand for about 5 minutes, until the yeast dissolves and the mixture has started to foam, which tells you the yeast is active. Stir in the milk, butter, honey, vanilla and salt. Add the flour and whisk until the batter is smooth. Cover the bowl with plastic wrap and allow it to sit overnight at a cool room temperature. The next morning, heat a Belgian waffle iron according to the manufacturer's instructions and brush the top and bottom with melted butter. Beat the eggs together with the baking soda and whisk them into the batter until combined. Pour just enough of the batter onto the hot waffle iron to cover the grids (? to 1/2 cup each, depending on your waffle maker), close and cook for 5 to 6 minutes on medium heat, until the waffles are golden brown. Cut them apart with a small knife, if necessary, and remove them with a fork. Repeat the process until all of the batter has been used. Serve the waffles hot with sliced bananas, toasted coconut, maple syrup and creme fraiche and let everyone help themselves. Make-Ahead Plan Prepare the batter the night before. Cook the waffles up to 1 hour ahead and let sit on sheet pans at room temperature. Reheat for 10 minutes in a 350 degrees F oven, turning once. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 28182,"Mr. Story's BBQ Shrimp 2 sticks unsalted butter 2 teaspoons coarse black pepper 2 teaspoons kosher salt 1/2 cup freshly squeezed lime juice 1 tablespoon hot sauce, or more if you like it spicier 2 tablespoons Worcestershire sauce 4 sprigs fresh thyme 2 pounds extra-jumbo shrimp (16 to 20 per pound), shell left on 3 tablespoons olive oil Chopped flat-leaf parsley 1 loaf French bread Instructions: Heat the grill to high. Place a few large cazuelas or a large high-sided saute pan on the grates of the grill. Add the butter, pepper, salt, lime juice, hot sauce, Worcestershire and thyme and cook until the butter has melted and the mixture begins to simmer. While the butter mixture is melting, toss the shrimp with the oil and place on the grill in an even layer. Grill for 20 to 30 seconds per side then transfer to the butter mixture, stir to combine and cook until the shrimp are just cooked through, 4 to 5 minutes. Remove from the heat and stir in the parsley. While shrimp is cooking, split bread in half, sprinkle with olive oil and salt and pepper, and place on grill, cut side down, for 1 to 2 minutes until toasted. Serve shrimp with the grilled bread. ","[Zinfandel, Cabernet Sauvignon, Malbec, Tempranillo]" 28183,"Narkel Naru One 13.5-ounce can coconut milk, such as Aroy-D or Chaokoh brands (any thick coconut milk is fine, just no light coconut milk) 1/2 cup firmly packed jaggery, panela or other unrefined sugar (see Cook's Note) 1/2 teaspoon cardamom seeds, crushed 2 cups desiccated unsweetened, shredded coconut shavings Pinch of fine salt Instructions: Combine the coconut milk, sugar and cardamom in a medium heavy-bottomed pot. Cook over medium-high heat, stirring occasionally, until the mixture has reduced and thickened, about 15 minutes. Add 1 1/2 cups of the coconut and a pinch of salt and continue cooking, stirring occasionally, until the coconut completely absorbs the liquid, and the mixture starts to pull away from the sides of the pot, about 10 minutes. Lower the heat to medium and continue cooking until the mixture resembles a stiff dough, about 7 minutes. Transfer the mixture to another bowl to cool. Refrigerate uncovered until completely cool and thickened, about 30 minutes. For quick cooling, place the bowl in a larger bowl filled with ice water, making sure that the ice water doesn\u2019t reach more than three-quarters of the way up the outside of the smaller bowl. Stir the mixture occasionally to expedite the cooling process.
Once the mixture is cool enough to handle, remove and discard the cardamom seeds, then roll the mixture into 3/4-ounce balls (about 1-inch wide; about 18 total). Roll each ball between the palms of your hands until smooth and even. Put the remaining 1/2 cup coconut in a small wide bowl. Roll the balls around in the coconut until evenly coated. Refrigerate in an airtight container for up to 2 weeks.
","[Chardonnay, Riesling, Gewrztraminer, Moscato]" 28184,"Salt-Crusted Fingerlings 1 1/2 pounds fingerling potatoes 1 tablespoon extra-virgin olive oil
1/2 cup kosher salt
5 to 6 turns fresh ground black pepper
4 cloves garlic, unpeeled
2 sprigs fresh thyme
2 bay leaves
Instructions: In a heavy-bottomed, wide saute pan over high heat, add the potatoes and just barely cover with cold water. Add the olive oil, salt, pepper, garlic, thyme and bay leaves. Bring to a boil and then simmer uncovered until just tender, 10 to 12 minutes. Lower the heat and continue to cook, keeping a watchful eye, so the water evaporates completely and the potatoes are left covered in salt, about 30 minutes. Once the water has evaporated, cook for 3 to 4 minutes, lightly tossing; the oil left in the pan will help prevent the potatoes from sticking. Remove the potatoes from the pan, discard the herbs and garlic and serve. ","[Riesling, Gewrztraminer, Pinot Grigio, Vermentino]" 28185,"Spicy Pumpkin-Curry Crazy Sauce 1/4 stick butter 1 small diced yellow onion 1 can diced tomatoes 2 tablespoons favorite hot-sauce Approximately 1 (15 ounce) can pureed pure pumpkin (NOT pumpkin pie filling) 3 tablespoons powdered curry seasoning 1 teaspoon garlic powder 1/4 cup vegetable broth 1 teaspoon powdered cayenne pepper Salt pepper to taste 1 teaspoon extra-virgin olive oil Instructions: Melt butter in large saucepan over medium-high heat. Add diced onion and saute until just translucent. Add entire can of diced tomatoes (including juice). Add 2 tablespoons of your favorite hot sauce (more or less depending upon your desired level of spicy-heat and that of the hot-sauce) and reduce heat to medium-low. Add entire can of pureed pumpkin, 3 tablespoons powdered curry seasoning, 1 teaspoon garlic powder, and 1/4 cup vegetable broth. Cook uncovered 20 minutes or until a yogurt-like consistency is achieved. Add 1 teaspoon powdered cayenne pepper (more or less such that desired spice-heat level is obtained) and salt and pepper to taste. Finally add 1 teaspoon extra-virgin olive oil and remove from heat. Allow to cool. Use an immersion blender to puree until tomato and onion pieces are thoroughly incorporated Use immediately or store in refrigerator in sealed air-tight container This sauce is great for grilled vegetables, fish, and white-meat (our favorite is to use it on grilled sliced eggplant). Apply liberally and right from the beginning on fast-grilling foods like fish or thinly sliced vegetables and meats, apply about 1/2 way through the cooking time for each side for longer grilling foods). A slight charring is okay and adds to the flavor! ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 28186,"Sweet Potato Casserole 3 tablespoons unsalted butter, melted, plus more for preparing pan 2 large eggs 1 cup heavy cream 2 tablespoons packed dark brown sugar 1/2 teaspoon ground cinnamon 1/2 teaspoon ground ginger Pinch freshly grated nutmeg Pinch cayenne Kosher salt and freshly ground black pepper 1/4 cup pecans pieces 2 1/2 pounds sweet potatoes (about 3 large), peeled Instructions:

1. Preheat oven to 350 degrees F. Butter an 8-by-8-inch casserole dish and set aside.
2. Grate sweet potato on large holes of grater. Melt butter in a large skillet, add sweet potatoes and cook stirring occasionally until potato softens, about 15 minutes. Cool.
3. Separate 1 egg and reserve egg white. Beat remaining egg, yolk, cream, brown sugar, cinnamon, ginger, nutmeg, and cayenne in a large bowl. Add sweet potato and season with 1 teaspoon salt and pepper to taste. Whisk until smooth.
4. Pour sweet potato mixture into pan. Toss pecans with egg white and sprinkle on casserole. Bake until set and puffed, about 30 minutes. Serve immediately. ","[Chardonnay, Riesling, Moscato, Sparkling Shiraz]" 28187,"Mushroom Blue Cheese Frittata 1 tablespoon extra-virgin olive oil 1 pound mixed sliced mushrooms 4 scallions, white and green parts, thinly sliced 12 large eggs 1/2 cup mushroom broth 1/3 cup chopped fresh parsley Pinch of freshly grated nutmeg Kosher salt and freshly ground pepper 2/3 cup crumbled blue cheese Instructions: Preheat the broiler. Heat the oil in a large ovenproof nonstick skillet over medium-high heat. Add the mushrooms and cook, stirring occasionally, until browned, 12 to 15 minutes. Stir in the scallions. Meanwhile, whisk together the eggs, mushroom broth, parsley, nutmeg, 1 1/2 teaspoons salt and a generous amount of pepper. Gently stir in the blue cheese. Reduce the heat to medium and pour the egg mixture into the skillet. Cook, stirring gently to avoid breaking up the cheese too much, until the eggs begin to set, about 4 minutes. Place the skillet under the broiler and cook until the frittata is set, 3 to 4 minutes. Let stand 5 minutes in the skillet and then slide the frittata onto a cutting board or plate. Cut into wedges.
   ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Barbera]" 28188,"Roasted Venison with Poached Quinces in a Vanilla Orange Broth, Sweet and Sour Cabbage and a Pomegranate Sauce 3 fresh quinces, peeled and cut into 6 wedges, seeds removed 1 1/2 cups fresh squeezed orange juice 1 vanilla bean 1 teaspoon fennel seed 2 star anise 2 tablespoons sugar 1 tablespoon butter 1 tablespoon butter, plus 3 tablespoons 1 red onion, thinly sliced 1/2 red cabbage, sliced 1/2 cup red wine vinegar 1/2 cup raspberry vinegar 2 cups port wine 1/2 cup red wine Salt and pepper 1/4 cup chicken stock 1 tablespoon sugar 1/4 cup red wine vinegar 1 tablespoon cracked black pepper 1 cup port wine 1/2 cup red wine 1/2 cup veal or chicken stock 1/4 cup pomegranate molasses 1 tablespoon butter 1/4 cup pomegranate seeds Salt and pepper 6 (6-ounce) portions venison loin Salt and pepper Olive oil Chopped chives, for garnish Instructions: Preheat the oven to 375 degrees F. Place the sliced quinces in an ovenproof pan. Add the orange juice, vanilla bean, fennel seed, star anise, and sugar. Bring to a boil. Cover and put in the oven. Cook until when pierced with a small knife there is no resistance, about 20 minutes. Strain liquid into another pan and reduce by one-half. Set aside reduced liquid and quinces. Cabbage: In a medium size pan, melt 1 tablespoon butter. Add the red onions and sweat until soft. Add the cabbage and mix well. Let cook for 3 minutes, or until the cabbage has softened a bit. Deglaze with both vinegars and let reduce until dry. Add the port wine and reduce until almost all the port is gone. Add the red wine and reduce until just a little liquid remains. Season, to taste, and set aside. Venison Sauce: Heat a heavy-duty saucepan. Add the sugar and caramelize. Deglaze with vinegar and pepper. Reduce until almost all the liquid has evaporated. Add the port and reduce by 3/4, then add the red wine and reduce by 1/2. Add the stock and reduce until thick and syrupy. The sauce should coat the back of a spoon. Add the pomegranate molasses and bring to a boil. Remove from the heat and set aside. To finish: Preheat oven to 500 degrees F. Season venison steaks with salt and pepper. Heat a large saute pan over high heat. Add 1 tablespoon of olive oil and sear the venison on both sides. Place in the oven for 5 to 6 minutes. Remove from the oven and let rest over a wire rack. To serve: Reheat the quinces in the reduced orange juice with 1 tablespoon butter. Reheat the cabbage in 1/4 cup chicken stock and the remaining 3 tablespoons butter. Reheat the sauce and whisk in 1 tablespoon of butter, add the pomegranate seeds and season, to taste. Heat 6 large dinner plates and place a mound of cabbage in the center. Leave 3 pieces of quince on cabbage at equal distance from each other. Slice the venison into 3 pieces against the grain. Place the venison between the quinces. Nap the plate with the sauce. Sprinkle with chives and serve. ","[Chardonnay, Pinot Noir, Barolo, GSM]

" 28189,"Ginger Rum Cake 3 cups sifted all-purpose flour 2 teaspoons double-acting baking powder 1/2 teaspoon salt 1/2 pound (1 cup) butter 2 cups sugar 4 eggs 2/3 cup milk 1/3 cup ginger-flavored rum (see Note) 1-3 tablespoons (to your taste) finely grated fresh ginger (preferably from your rum jar) Instructions: Adjust rack one-third up from bottom of oven. Preheat oven to 350 degrees. Butter a 9 x 3?-inch tube pan (or two loaf pans). Sift together flour, baking powder, and salt and set aside. Combine milk and rum and set aside. In large bowl of electric mixer cream the butter. Add the sugar and beat for 2 to 3 minutes. Beat in the eggs individually, scraping the bowl as necessary with a rubber spatula to keep mixture smooth. On lowest speed alternately add the dry ingredients in three additions and the milk/rum in two additions, scraping the bowl with the rubber spatula as necessary and beating only until smooth after each addition. Stir in grated ginger. Turn the batter into prepared pan(s). Level top by gently shaking pan back and forth. Bake for about 65 minutes until a cake tester comes out dry. Let cake stand in the pan for about 3 minutes and then cover with a rack and invert. Remove pan, leaving the cake upside down. Place over a large piece of aluminum foil or wax paper and prepare glaze. GLAZE: 1/3 cup rum, 1-2 tablespoons sugar Stir the rum and sugar together and brush all over the hot cake until absorbed. If using loaf pans, turn the cakes over and brush the tops too. Do not cut cake for at least several hours. ","[Rum, Moscato, Tawny Port, Sherry]" 28190,"Herb-Roasted Beef Rib-eye with Roasted Shallots One 2-inch-thick boneless rib-eye (1 1/2 pounds), tied with 2 pieces of twine to keep it together in a compact round shape Kosher salt and freshly cracked black pepper 1 tablespoon ground paprika
1/2 teaspoon ground cumin
1/2 teaspoon dry mustard 2 tablespoons canola oil
4 ounces (1 stick) unsalted butter
10 sprigs fresh thyme
4 sprigs fresh rosemary
1/2 head garlic, cloves smashed
Fleur de sel, for sprinkling 2 tablespoons aged balsamic vinegar
Extra-virgin olive oil, for drizzling Roasted Shallots, recipe follows 8 shallots, cut in half through the root, skins left on 2 tablespoons olive oil, plus more for finishing 1 teaspoon fresh thyme leaves
Kosher salt and freshly cracked black pepper
1 tablespoon balsamic vinegar
Instructions: Season the steak rather liberally with kosher salt. Bring it to room temperature, about 1 hour outside of the fridge. Preheat the oven to 325 degrees F. Combine the paprika, cumin, mustard and a few turns of freshly cracked pepper in a small bowl. Season the steak with the rub. Heat the canola oil in a saute pan over high heat until smoking. Add the steak and sear on all sides, about 3 minutes per side. Add the butter, thyme, rosemary and garlic. Reduce the heat to medium low and baste the steak with the butter as it begins to brown, 2 to 3 minutes (without burning). Transfer the steak to a rack in a roasting pan and top with a few pieces of the herbs and garlic and 3 spoonfuls of the butter. Roast to an internal temperature of 120 degrees F for medium rare, 7 to 10 minutes. Allow the meat to rest for 15 minutes before slicing. Finish the sliced meat with a sprinkle of fleur de sel and a drizzle of aged balsamic and olive oil. Serve with the roasted shallots and a simple watercress salad if desired. Preheat the oven to 400 degrees F. Toss the shallots with the olive oil and thyme and season with salt and pepper. Lay the shallots on a baking sheet cut-side down. Roast until the shallots are very tender, about 25 minutes. Toss the shallots with the vinegar and additional olive oil. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Syrah]" 28191,"Batidos 1 cup peeled and chopped papaya 1 cup peeled and chopped mango 2 cups peeled and chopped pineapple 2 small ripe bananas, peeled and chopped 3 tablespoons fresh lime juice 1 1/2 cups fresh coconut milk 1 cup white rum 2 tablespoons sugar 2 cups ice cubes Instructions: Combine all ingredients, except ice in the blender and blend until smooth. Add the ice and blend until frothy. ","[Mojito, Cuba Libre, Pina Colada]" 28192,"Romaine Hearts with Lemon Chive Vinaigrette 1/2 a lemon, juiced 1 teaspoon Dijon mustard Pinch sugar 10 blades chives, chopped or snipped 1/3 to 1/2 cup extra-virgin olive oil Salt and pepper 2 hearts romaine lettuce 1/2 pint grape tomatoes Instructions: Whisk lemon juice, mustard, and sugar together in a bowl. Add chives and whisk in oil in a slow stream. Season dressing with salt and pepper. Quarter each heart of romaine lengthwise. Trim core at ends. Place 2 quarters on each salad plate. They're served whole, covered with dressing. Halve a few grape tomatoes and place at plates' edge for garnish. Drizzle salads liberally with vinaigrette and serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 28193,"Hot and Sour Egg Drop Soup with Quail 1/2 cup maple syrup 1 stalk celery, diced 1 medium carrot, diced 1 medium Spanish onion, diced 1 tablespoon fresh ginger, minced 1 tablespoon garlic, minced 1/4 cup coriander, chopped 1 teaspoon crushed black peppercorns 1 tablespoon dry sherry or Marsala 1 tablespoon sesame oil 4 tablespoons soy sauce 3 quail, deboned Peanut oil 1 1/2 cups chicken stock 1 bulbs shallots, cut in thin rings 1 teaspoon fresh ginger, finely julienned 1 cup black tree ear mushrooms, or wild, finely sliced 1/2 cup Shiitake mushrooms, finely sliced 1/2 roasted red bell pepper, julienned 1/2 cup tomato con casse (tomatoes peeled, seeded and chopped) 2 pieces hot red Thai chilis 1 teaspoon sugar 1/2 tablespoon Parmesan 2 whole eggs 1 teaspoon sesame oil Balsamic vinegar Chives, minced Coriander, chopped Pinch white pepper Instructions: For the marinade: Combine all the marinade ingredients in a bowl. Add quail and refrigerate for 2 days. Remove quail from marinade and pat dry. Heat peanut oil over medium heat and deep fry the quail for 8 minutes, or until outside is brown and crispy. Remove from oil. Drain and cut quail into pieces and set aside. For the soup: Combine all ingredients, (except cheese, eggs, sesame oil and garnish) in heavy bottomed pot and bring to a boil. Cover and simmer for 8 to 10 minutes. Bring back to a boil. Whip together Parmesan cheese and eggs, and drop into soup along with quail. Gently stir. Garnish with sesame oil, vinegar and herbs. ","[Pinot Grigio, Sauvignon Blanc, Riesling, Sparkling Shiraz]" 28194,"Hangover Breakfast Sausage-and-Egg Burger 1 tablespoon mayonnaise 1/2 teaspoon Sriracha 1/2 teaspoon pure maple syrup 1 sesame-seed hamburger bun 1 lettuce leaf 1 tomato slice 3 to 4 thin rings red onion 4 ounces bulk breakfast sausage 1 teaspoon vegetable oil 1 slice Cheddar 1 large egg Kosher salt and freshly ground black pepper Instructions: Mix together the mayonnaise, Sriracha and maple syrup in a small bowl. Spread on the inside of both bun halves. Stack the lettuce, tomato and onion on the bottom bun. Pat and squeeze the sausage together into a ball. Put it on a piece of plastic wrap, and flatten it out into a thin patty 4 to 5 inches wide. Heat the oil in a small nonstick skillet over medium-high heat. Remove the patty from the plastic wrap, and cook it until browned on both sides and cooked through, about 3 minutes per side. Lay the Cheddar on the patty, cover the skillet and cook until the Cheddar melts, about 30 seconds. Remove, and set the patty on the bottom bun. Crack the egg into the skillet over medium-high heat, sprinkle with some salt and pepper and cook until the egg whites are set and crispy on the bottom and edges and the yolk is still runny, 2 to 3 minutes. Set the egg on top of the sausage patty, and top with the other bun half. Eat right away. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]" 28195,"Crispy Skinned Florida Yellowtail Snapper, Red Lentil and Yellow Crab Cassoulet with Sweet and Sour Tangelo Cascabel Syrup 1 onion, diced 1 carrot, peeled and diced 2 celery stalks, diced 1 leek, diced 2 tablespoons olive oil 1 sachet, thyme, bay leaf, black peppercorns 2 cups red lentils, soaked 5 cups chicken stock 2 tablespoons glace de viande, concentrated veal stock 3 ounces yellow crab 1 teaspoon thyme, chopped 1 1/2 cups Tangelo orange juice 1 tablespoon Tangelo orange zest 2 cups cider vinegar 2 cups unrefined sugar 2 tablespoons molasses 1 sachet, thyme, bay leaf, black peppercorns 2 cardamom pods, whole 6 cascabel chiles, toasted and seeded 1 tablespoon grapeseed oil One 6-ounce yellowtail snapper 2 tablespoons butter 2 shallots, peeled and shaved Instructions: Preheat the oven to 350 degrees F. In a small pan saute the onions, carrots, celery, and leeks in olive oil until tender. Add the sachet and red lentils to the Sauteed vegetables and stir together. Add the chicken stock, glace de viande, crabmeat, and thyme into the pan, and stir until well mixed. Transfer all ingredients into an ovenproof dish and place in the oven for approximately 1 hour or until lentils are tender. To make the glaze, combine all of the ingredients in a small pot. Slowly reduce the liquid and aromatics until it becomes a syrup and set aside. In a small saute pan over medium heat, coat the bottom with the grapeseed oil. Place the snapper skin side down and sear for approximately 2 minutes. Turn fish and place butter and shallots on the skin side. Finish fish under a salamander or broiler basting it with butter. To serve, place some of the red lentil cassoulet in the center of each plate. Place the snapper in the center and drizzle the glaze around the fish and lentils. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Gavi]" 28196,"Tortitas de Ejotes (String Beans) 1 tablespoon olive oil 1 teaspoon cider vinegar 1 teaspoon dry mustard 1 egg, well beaten 3/4 cup flour 1 teaspoon sea salt Freshly ground black pepper, to taste 1/4 cup milk 2 cups cooked and diced string beans 1/2 cup vegetable oil Instructions: In a medium-size bowl, mix the 1 tablespoon of olive oil, vinegar and mustard. In another bowl combine the egg, flour, salt and pepper. Add the vinaigrette. While beating, add the milk, a little at a time. Add the string beans. Heat the oil in a medium-size skillet, over a medium heat. Place the tortitas de ejotes, in patties 2 inches in diameter, in the skillet. Cook them until golden brown on both sides. Serve at once. ","[Rioja, Tempranillo, Garnacha]" 28197,"Chocolate Christmas Tree Cookies 12 miniature peanut butter cups, such as Reese's Peanut Butter Cups Miniatures, refrigerated 12 milk chocolate Hershey's Kisses, refrigerated One 7-ounce pouch green ready-to-use cookie icing, such as Betty Crocker 12 star-shaped sprinkles Silver pearl sprinkles, for decorating 12 unfrosted round sugar cookies 1 cup vanilla frosting Instructions: Carefully unwrap the peanut butter cups, making sure no chocolate comes off on the wrapper (refrigerating them first will help prevent this). Unwrap the chocolate kisses. Cut out twelve 2-inch parchment squares. Turn a water glass upside down and place one of the parchment squares on the flat bottom. Place a peanut butter cup on the parchment, wide-side down. Pipe a dot of green icing on top of the peanut butter cup and place a chocolate kiss on top. Pipe green icing branches onto the chocolate \tree.\ Starting at the bottom of the peanut butter cup, pipe a thin, straight line up one of its grooves and up to the tip of the chocolate kiss. Repeat, piping a line up every groove of the peanut butter cup and over the chocolate kiss, connecting the lines at the tip. Press a star sprinkle onto the tip of the assembled tree and decorate with silver pearl sprinkles, pressing them gently to adhere. Carefully slide the parchment with the tree off the glass and let the icing set. Repeat to create 11 additional trees.
Using a butter knife or a small offset spatula, spread a layer of vanilla frosting over each sugar cookie in a circle, leaving the edges plain. Carefully place a candy Christmas tree in the center of each cookie.
","[Merlot, Cabernet Sauvignon, Malbec, Pinotage]" 28198,"Salted Hazelnut Toffee Nonstick cooking spray 2 cups hazelnuts
1 cup (2 sticks) unsalted butter
1 cup sugar
1/8 teaspoon kosher salt
1 cup dark chocolate chips
Coarse sea salt, for sprinkling
Instructions: Preheat the oven to 350 degrees F. Line a baking sheet with a nonstick silicone liner and coat it with cooking spray. Set aside. On another baking sheet, roast the hazelnuts until fragrant, 10 minutes. Remove them to a plate. Combine the butter, sugar and salt in a medium saucepan and bring to a boil, whisking until melted. Cook, whisking occasionally, until the mixture registers 300 degrees F on a candy thermometer. Immediately remove from the heat and stir in the hazelnuts. Pour the mixture onto the prepared baking sheet and smooth with an offset spatula. Let dry for about 1 1/2 minutes, then scatter the chocolate chips on top. As they melt, spread the chocolate to the outer edges of the toffee with an offset spatula. Sprinkle with sea salt and freeze until set, about 30 minutes. Peel the toffee away from the silicone liner and transfer to a cutting board. Cut into pieces with a sharp knife. The toffee will keep, tightly covered, up to 1 week. ","[Chardonnay, Riesling, Gewrztraminer, Barolo]" 28199,"Cacio e Pepe Pasta Kosher salt 12 ounces spaghetti 3 tablespoons unsalted butter 3 tablespoons extra-virgin olive oil 1 tablespoon very coarse freshly ground black pepper, plus more for serving 1 3/4 cups freshly grated Parmesan, plus more for serving Instructions: Bring a large pot of salted water to a boil. Cook the pasta according to the package directions, reserving 1 cup of the cooking liquid before draining. Heat the butter and oil in a large skillet over medium-high heat until the foam from the butter subsides. Add the pepper and cook, stirring, until lightly toasted, about 1 minute. Add the pasta and up to 3/4 cup of the reserved cooking liquid, tossing to coat. Sprinkle the Parmesan on top and continue to cook, tossing, until the cheese is melted and the pasta is well coated, about 2 minutes. Add a little more of the cooking liquid to loosen, if necessary. Season with salt and divide among 4 bowls. Serve with additional Parmesan and pepper. ","[Barolo, Barbaresco, Dolcetto, Chianti]" 28200,"Chocolate Matcha Puffed Cereal Treats Nonstick cooking spray, for spraying dish 2 tablespoons unsalted butter
3 cups mini marshmallows
4 cups puffed rice cereal, such as Rice Krispies
1 tablespoon matcha powder
8 ounces dark chocolate, chopped
2 tablespoons coconut oil
Instructions: Spray an 8-by-8-inch baking dish with nonstick cooking spray. In a medium saucepan, melt the butter. Add the marshmallows and stir until they melt. Remove the pan from the heat, add the puffed rice cereal and matcha powder and mix to combine. Press the mixture into the prepared dish and let stand until the treats have set, about 10 minutes. Cut into 2-by-2-inch squares and transfer to a plate. Set a wire rack on a baking sheet. Melt the dark chocolate and coconut oil together in a microwave or double boiler. Dunk the bottom of each square into the melted chocolate mixture to coat and place on the wire rack to set. ","[Syrah, Zinfandel, Tempranillo, Barbera]" 28201,"Bibb Lettuce with Shaken Vinaigrette 1 shallot, peeled and chopped 1 tablespoon Dijon mustard 1 tablespoon red wine vinegar 1/4 cup extra-virgin olive oil Kosher salt and freshly ground black pepper 4 heads Bibb lettuce 1/4 cup toasted pine nuts 4 ounces crumbled blue cheese Instructions: Combine the shallot, mustard, vinegar, oil, and salt and pepper in a jar and, with an immersion blender, pulse until the shallot is chopped and the vinaigrette is emulsified. Season, to taste, with salt and pepper. Break the lettuce leaves off the heads, put them in a large bowl or on a platter, and dress them whole with the vinaigrette. Top with the toasted pine nuts and crumbled blue cheese. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 28202,"Belize Breeze 1-ounce coconut rum 3 ounces fresh pineapple juice 1 teaspoon grenadine or cherry liqueur Instructions: Mix all of the ingredients in a highball glass filled with ice and enjoy! ","[Coconut Rum, Pineapple Juice]" 28203,"Sauteed Cabbage and Brussels Sprouts with Bacon and Caramelized Shallots 6 whole shallots, peeled 3 tablespoons canola oil 1 tablespoon sugar Kosher salt and freshly ground pepper 3/4 pound slab bacon, thinly sliced 1/2 head green cabbage, finely shredded 1/2 pound Brussels sprouts, outer layer removed, thinly sliced Pinch of red pepper flakes Splash of red wine vinegar Instructions: Preheat the oven to 400 degrees F. Put the shallots in a small baking dish, toss with 1 tablespoon canola oil and the sugar and season with salt and pepper. Roast, turning a few times, until golden brown and caramelized, 40 to 45 minutes. Let cool slightly, then thinly slice. Put the bacon in a large saute pan over medium heat and cook, stirring occasionally, until the fat has rendered and the bacon is golden brown and crisp, about 10 minutes. Remove with a slotted spoon to a plate lined with paper towels. Pour off all but 1 tablespoon of the bacon fat, then add the remaining 2 tablespoons canola oil to the pan. Return to the stove over medium heat and heat until the oil begins to shimmer. Add the cabbage and Brussels sprouts, season with salt, pepper and the red pepper flakes, and cook until the vegetables are soft and light golden brown, about 15 minutes. Stir in the vinegar and the shallots. Transfer to a platter and top with the crisp bacon. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 28204,"Falafel 2 cups soaked chickpeas (chickpeas need to be soaked in cold water for at least 18 hours and up to 24 hours), add more water if necessary Peanut or vegetable oil, for frying 1 tablespoon olive oil 3 cloves garlic, chopped 1 or 2 serrano chiles, chopped 2 green onions (white and green part) finely chopped 3 tablespoons chopped fresh parsley leaves 3 tablespoons chopped fresh mint leaves 3 tablespoons chopped fresh cilantro leaves 1 tablespoon lemon juice 2 teaspoons cumin seeds, toasted and ground 3 teaspoons coriander seeds, toasted and ground Scant 2 teaspoons baking powder 1 teaspoon kosher salt Freshly ground black pepper 2 cups thick Greek yogurt 3 piquillo or 2 roasted red peppers 1 teaspoon smoked sweet Spanish paprika 4 cloves garlic, coarsely chopped 1 teaspoon grated lemon zest Salt and freshly ground black pepper 3 cups white beans, cooked, or canned, drained and rinsed 6 cloves roasted garlic 1 tablespoon harissa 2 tablespoons fresh lemon juice 3 tablespoons tahini 1/2 cup olive oil Salt and freshly ground black pepper 1/4 cup olive oil 2 tablespoons red wine vinegar 1 teaspoon smoked paprika 4 vine-ripe tomatoes, diced 1 small red onion, halved and thinly sliced 2 tablespoons coarsely chopped fresh mint leaves Salt and freshly ground black pepper Instructions: For the Falafel: Drain the chickpeas through a colander then place on a baking sheet lined with paper towels to absorb any excess moisture. Chickpeas should be totally dry. Heat 4-inches peanut or vegetable oil in a medium saucepan over medium heat until it reaches 330 degrees F on a deep-fry thermometer. While the oil is heating, heat the olive oil in a small saute pan over medium heat. Add the garlic and serrano chiles and cook until soft, about 3 minutes. Transfer the chickpeas to a food processor, add the garlic mixture, green onions, parsley, mint, cilantro, lemon juice, cumin, coriander, baking powder, salt and pepper and process until the mixture is finely ground, stopping to scrape the bowl every 30 seconds. Transfer the mixture to a bowl. Line a baking sheet with paper towels. Form the mixture into balls the size of ping pong balls and place on a plate. Fry in batches at 330 degrees F until a pale blonde color, about 45 seconds, spooning oil over the falafel constantly. Remove with a slotted spoon to the baking sheet. Increase the heat of the oil to 350 degrees F. Return the falafel to the oil, in batches, cover the pan with a lid for 30 seconds and fry until a deep brown color, spooning the oil over the falafel constantly. Remove with a slotted spoon to baking sheet lined with paper towels, and immediately season with salt. For the yogurt sauce: Place all ingredients in a blender and blend until smooth; season with salt and pepper to taste and transfer to a small bowl. Refrigerate for at least 30 minutes, covered, to allow the flavors to meld. Variation: Substitute 2 cups feta cheese for the yogurt, and add 1/2 cup finely chopped parsley. For the hummus: Place beans, garlic, harissa, lemon juice, and tahini in the bowl of a food processor and process until smooth. With the machine running, slowly add the olive oil until emulsified. Season with salt and pepper, to taste. For the relish: Whisk the oil, vinegar, and smoked paprika in a small bowl. Add the remaining ingredients and toss. The tomatoes should be lightly dressed. Serve falafel with yogurt sauce, hummus and relish on the side. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 28205,"Holiday Party Punch 4 cups cranberry juice 1 bottle sparkling cider 1 liter ginger ale 1/4 cup fresh lemon juice, about 2 lemons 12 ounces vodka, optional 1 orange, sliced Instructions: In a large bowl, over ice combine all of the liquid ingredients. Float the orange slices on top, for garnish and serve. ","[Vodka, Sauvignon Blanc, Riesling]" 28206,"Knockin' Roasted Broccoli 5 tablespoons olive oil 6 ounces pancetta, finely diced 1 tablespoon minced garlic 4 shallots, sliced into half moons 1 1/2 teaspoons red pepper flakes, or to taste 1 tablespoon paprika 3 red jalapenos, seeded and diced 1/2 teaspoon cayenne pepper Salt and freshly ground black pepper 4 cups broccoli florets 1/4 cup dark raisins 1/4 cup golden raisins 1 bunch green onions, sliced (about 4 tablespoons) 1/2 cup roasted salted almonds 2 teaspoons honey 1 lemon, juiced Instructions: Preheat the oven to 400 degrees F. In a large oven-safe saute pan over medium-high heat, add 2 tablespoons olive oil. Add pancetta and render until slightly crisp, about 3 to 4 minutes. Add the garlic, shallots and red pepper flakes. Cook until the garlic begins to brown, about 1 to 2 minutes. Add the paprika, jalapenos, cayenne, and salt and pepper, to taste. Add the broccoli and toss well. Cook for an additional 2 to 3 minutes for flavors to develop. Put the pan in the oven and roast until the broccoli gets color and becomes tender, about 18 to 20 minutes. Remove from oven and spoon the mixture into a large bowl. Add the raisins, green onions, almonds, honey, and lemon. Season with salt and pepper, to taste, and mix well. Serve. ","[Barolo, Barbaresco, Dolcetto, Tempranillo]" 28207,"Stuffed Mussels 1/2 cup dry white wine 1 pound mussels, scrubbed and debearded
1 Persian cucumber, diced
1/4 cup diced roasted red peppers 3 tablespoons extra-virgin olive oil 2 tablespoons chopped red onion 2 tablespoons chopped fresh parsley
2 tablespoons chopped cornichons 1 tablespoon chopped capers
1 tablespoon fresh lemon juice
1 hard-boiled egg white, diced Kosher salt and freshly ground pepper Instructions: Bring the wine to a simmer in a large pot. Add the mussels. Cover and simmer until the mussels open, 5 minutes; drain and let cool. (Discard any unopened mussels.) Break off and discard the empty halves of the shells and loosen the mussels from the other halves. Toss the cucumber, roasted red peppers, olive oil, red onion, parsley, cornichons, capers, lemon juice and egg white in a bowl; season with salt and pepper. Spoon over the mussels. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 28208,"Basil Chicken Hash 2 whole (4 split) chicken breasts, bone-in, skin-on 16 basil leaves Olive Oil Kosher salt and freshly ground black pepper 6 tablespoons unsalted butter, divided 2 pounds boiling potatoes, peeled and large diced 2 red onions, chopped 2 red bell peppers, large diced 3 garlic cloves, minced 2 teaspoons fresh thyme leaves 1 teaspoon paprika 1 tablespoon tomato paste 4 minced scallions, white and green parts 1/4 cup chopped fresh leaf parsley Sour cream, Cheddar and sliced lemons, for serving Instructions: Preheat the oven to 350 degrees F. Place the chicken breasts on a baking sheet. Loosen the skin from the meat with your fingers, leaving one side attached. Place 4 basil leaves under the skin of each chicken breast. Pull the skin over as much of the meat as possible so the chicken won't dry out. With your hands, rub each piece with olive oil and sprinkle very generously with salt and pepper. Bake the chicken for 35 to 40 minutes, until the skin is lightly browned and the chicken is just cooked through. Set aside until cool enough to handle, then remove the meat from the bones. Cut the chicken in large dice pieces and set aside. Melt 4 tablespoons of the butter in a large saute pan. Add the potatoes and onions, 1 teaspoon salt and 1/2 teaspoon pepper and saute over medium heat for about 10 minutes, until evenly browned and cooked through. In a separate saute pan, melt the remaining 2 tablespoons of butter. Add the red peppers, garlic, thyme, paprika, tomato paste, 1 teaspoon salt and 1/2 teaspoon pepper and saute over medium heat for about 5 minutes, until the edges of the peppers are seared. Add the chicken and the pepper mixture to the potatoes and heat through. Add the scallions and parsley, toss together and place on a serving platter. Serve with sour cream, Cheddar and sliced lemons. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 28209,"Cheddar Cheesecake with Apple Butter Caramel 8 ounces butter crackers, such as Ritz (about 70 crackers or 2 sleeves) 1/2 cup granulated sugar 4 ounces sharp cheddar cheese, grated (about 1 cup) 8 tablespoons unsalted butter, melted 2 (8-ounce) packages cream cheese, at room temperature 6 ounces sharp cheddar cheese, grated (about 1 1/2 cups) 2 cups granulated sugar 1 cup sour cream 2 tablespoons vanilla extract 4 large eggs, at room temperature 2/3 cup heavy cream 1/3 cup store-bought apple butter 1 tablespoon light corn syrup 1 tablespoon unsalted butter 1 teaspoon vanilla extract 1/4 teaspoon kosher salt 1/2 cup light brown sugar Instructions: Position a rack in the middle of the oven and preheat to 325 degrees F. Wrap the bottom and sides of a 10-inch springform pan with 3 pieces of heavy-duty foil. For the crust: Add the crackers, sugar and cheddar cheese to a food processor and process until fine crumbs form, about 1 minute. Pour in the melted butter and pulse until well incorporated and the mixture holds together when pinched between your fingers, 10 to 12 pulses. Press the crumb mixture into the prepared springform pan, taking care to get the crust evenly to the edges. Bake until golden brown and set, 10 to 20 minutes. Let cool for 10 minutes then place in a large roasting pan. For the cheesecake: Beat the cream cheese, cheddar cheese and granulated sugar in the bowl of an electric mixer fitted with the paddle attachment on medium speed until well combined, 3 to 4 minutes. Add the sour cream and vanilla and beat until just combined. Reduce the speed to low and add the eggs, one at a time, until just combined. (Take care not to overmix or the cheesecake will puff up and crack.) Pour the batter evenly over the crust, smoothing the top. Pour enough hot water into the roasting pan to come about halfway up the sides of the foil-wrapped springform pan. Bake until the outside of the cake is set but the center is still slightly loose, about 1 hour 10 minutes. Turn the oven off and leave the cheesecake in the oven for another hour. Remove the cheesecake from the roasting pan to a cooling rack. Run a knife around the edge and cool to room temperature, about 2 hours. Cover and refrigerate at least 8 hours. Run a knife around the edge of the pan once more and unlock to unmold the cheesecake. Remove from the springform base and transfer to a serving platter or cake stand and smooth the edges with a knife. For the apple butter caramel: About 2 hours before serving the cheesecake, whisk the heavy cream, apple butter, corn syrup, butter, vanilla extract and salt in a small saucepan and bring the mixture to a simmer over medium heat, whisking constantly, until very smooth, 4 to 5 minutes. Remove from the heat. Sprinkle the brown sugar evenly in a medium skillet. Cook over medium heat, stirring with a rubber spatula, until the sugar melts and is smooth, 3 to 5 minutes. Remove from the heat and slowly drizzle in the warm cream mixture, whisking constantly. Return the skillet to medium heat and bring to a gentle simmer; cook, whisking frequently, until smooth and a deep amber color, 5 to 7 minutes. Transfer to a heat proof container and refrigerate, uncovered, until cool, about 1 hour. Pour the caramel sauce into the center of the cake and use an offset spatula to spread it out, letting some of the sauce drip over the sides. Store in the refrigerator for up to 1 week. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 28210,"Maryland Blue Crab Cup Softened butter, for greasing ramekins 1 egg, beaten (egg substitute can be used) 2 tablespoons bread crumbs 8 ounces Maryland blue crabmeat 1/4 cup chopped onion 1 teaspoon seafood seasoning 1 tablespoon margarine 1 tablespoon flour 1/2 cup low-fat yogurt 1/4 cup low-fat Parmesan 1 teaspoon seafood seasoning 1 tablespoon chopped pimento 8 ounces Maryland blue crabmeat 1/4 cup light mayonnaise 1 clove garlic, finely minced 1 teaspoon finely chopped onion 2 teaspoons lemon juice 12 tablespoons chopped, cooked vegetable of choice; such as asparagus, chopped spinach or artichoke hearts Instructions: Preheat the oven to 350 degrees F. Butter 12 (2 1/2-inch) ramekins or small bowls. Combine all of the appetizer ingredients. Press the mixture into the prepared ramekins, leaving a hollow in the middle of each ramekin. Bake until the edges begin to brown, about 15 minutes. In saucepan over low heat, combine margarine and flour. When blended, add all remaining ingredients except lemon juice and vegetables. Cook until bubbly. Add lemon juice. Into center of each ramekin, place a tablespoon of vegetables. Cover with approximately 2 tablespoons of sauce. Bake for 5 minutes. Garnish and serve hot. ","[Chardonnay, Sauvignon Blanc, Riesling, Sparkling wine]" 28211,"Spiny Lobster with Santa Barbara Chanterelles and Lemon Pancetta Riesling Sauce 2 spiny lobsters Salt and freshly ground black pepper 2 tablespoons olive oil 3 ounces sliced pancetta 8 ounces sliced chanterelles 2 teaspoons finely diced shallots 1/2 cup Riesling 1/2 cup chicken stock 1/2 cup cream 1 teaspoon butter Lemon juice, to taste 1 teaspoon chopped parsley leaves Serving suggestion: Braised greens Instructions: In a large pot of boiling water, blanch lobsters for 2 minutes, then shock in ice water. Once the lobster is chilled, remove the tail from the head and split the tail in half. Remove the meat and discard the shell. Season the lobster meat with the salt and pepper and set aside. In a medium skillet over medium heat, cook pancetta in olive oil. Once the pancetta begins to brown, add the seasoned lobster meat. Sear the lobster on all sides, then reduce heat and cook until the lobster is slightly underdone, about 2 to 4 minutes. Remove the lobster from the pan and add the chanterelles. Saute the chanterelles lightly, then add the shallots. Deglaze with the Riesling and reduce to 2 tablespoons, about 2 minutes. Add the chicken stock and reduce to about 1/4 cup. Add the cream and bring to a boil, then finish with the butter, lemon juice to taste, and parsley. Season with salt and pepper. To serve, place braised greens (if using) in the center of each plate. Place 2 lobster tail halves on top and dress the plate with the sauce. Serve with braised greens, if desired. ","[Riesling, Pinot Grigio, Sauvignon Blanc, Albari?o]" 28212,"Buttermilk Strawberry Skillet Cake with Strawberry Whipped Cream and Jerry's Sugared Pecans 5 tablespoons salted butter, at room temperature, plus additional for the skillet 1 1/4 cups all-purpose flour, plus additional for the skillet
3/4 cup plus 2 teaspoons sugar
1 1/2 teaspoons vanilla extract
1 large egg
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup buttermilk
2 cups strawberries, tops removed, sliced in half lengthwise
3/4 cup cold heavy whipping cream 1/4 cup strawberry jam
1/2 teaspoon vanilla extract
Jerry's Sugared Pecans, recipe follows, for serving 1/2 cup (1 stick) butter, melted 1 cup sugar
1 teaspoon ground cinnamon
3 large egg whites
4 cups pecan halves
Instructions: For the buttermilk strawberry skillet cake: Preheat the oven to 375 degrees F. Butter a 10-inch cast-iron skillet and dust with flour. Beat the butter and 3/4 cup of the sugar in a large bowl with an electric mixer on medium speed. Beat in the vanilla and egg. Whisk together the flour, baking powder, baking soda and salt in a medium bowl until combined. With the mixer running, add about a third of the flour mixture to the butter-sugar mixture, then add about half of the buttermilk. Continue adding the flour and buttermilk in this manner, ending with the flour, mixing just until the batter comes together. Pour the batter into the prepared skillet and smooth the top. Place the strawberries on top of the cake batter, pressing down gently. Sprinkle the remaining 2 teaspoons sugar over top. Bake until golden brown, 35 to 40 minutes. Let cool slightly. For the strawberry whipped cream: Place a mixing bowl and whisk attachment into the freezer 15 minutes prior to using. In the bowl of an electric mixer fitted with the cold whisk attachment, whip the cream until soft peaks form, 3 to 4 minutes. Add the jam and vanilla and continue whipping until stiff peaks form, about 2 minutes more. (If not using immediately, cover and refrigerate.) Serve the cake with the whipped cream and Jerry's Sugared Pecans. Preheat the oven to 350 degrees F. Line a large baking sheet with sides with aluminum foil. Pour the melted butter onto the lined sheet. In a large bowl, mix the sugar, cinnamon and egg whites. Add the pecan halves and toss until they are fully coated. Spread the pecans onto the prepared baking sheet. Bake for 30 minutes, stirring the pecans every 10 minutes. Cool on the baking sheet for 10 to 15 minutes before serving. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]

" 28213,"Cream Cheese Flan 1 1/2 cups sugar, divided 7 egg yolks 1 (14-ounce) can sweetened condensed milk 1 (12-ounce) can evaporated milk 3/4 cup milk 1 1/2 teaspoons vanilla extract 1/8 teaspoon salt 4 egg whites 1 (8-ounce) package cream cheese Instructions: Preheat the oven to 350 degrees F. Cook 1 cup sugar in a medium-size saucepan over medium heat, and cook, stirring constantly, 5 minutes or until sugar melts and turns a light golden brown. Quickly pour hot caramelized sugar into a 2-quart flan dish. Using oven mitts, tilt dish to evenly coat bottom and sides. Let stand 5 minutes. Sugar will harden. Whisk together egg yolks and next 5 ingredients in a large bowl. Process egg whites, cream cheese, and remaining 1/2 cup sugar in blender until smooth. Stir egg white mixture into egg yolk mixture. Pour mixture through a wire-mesh strainer into a large bowl; pour custard over caramelized sugar. Place dish in a large shallow pan. Add hot water to pan to a depth of 1/3 up sides of dish. Bake for 1 hour and 45 minutes. Remove dish from water bath; cool completely on a wire rack. Cover and chill at least 3 hours. Run a knife around edge of flan to loosen; invert onto a serving plate. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 28214,"Black Bean and Mango Salsa 1 (15-ounce) can black beans, rinsed and drained 1 mango, finely diced 1/2 cup finely diced red onion 2 roasted red tomatoes, recipe follows 1 tablespoon grated fresh gingerroot 1 cup freshly chopped cilantro leaves 1 tablespoon lime zest 1 tablespoon orange zest 4 tablespoons lime juice 1 orange, juiced 2 tablespoons olive oil Salt and freshly ground black pepper 2 large red tomatoes, quartered 1 tablespoon olive oil Coarse sea salt and fresh black pepper Instructions: Put the beans into a large bowl and add the diced mango, red onion, roasted tomatoes, grated ginger root, cilantro, lime zest, orange zest and juices and drizzle with the oil. Season with salt and pepper, to taste. Lightly toss, cover and refrigerate until ready to serve.; Preheat broiler on low. Quarter the tomatoes and place them on a baking sheet. Drizzle with olive oil, sprinkle with sea salt and fresh black pepper, to taste. Place in oven and broil for about 5 to 7 minutes until slightly golden brown and softened. Cool.; ","[Rioja, Tempranillo, Garnacha, Pinotage]" 28215,"Wild Rice and Butternut Squash Stuffing with Almonds 1 cup wild rice 1 2-pound butternut squash peeled, seeded and diced 3 tablespoons extra virgin olive oil 1 cup sliced shallots 1 tablespoon butter 2 cups frozen or vacuum-sealed cooked brown rice (8.8 to 10-ounces) 1/2 cup Diamond of California? slivered or sliced almonds, toasted 1/4 cup currants 1/4 cup chopped fresh Italian parsley Instructions: Cook the wild rice in a large pot of boiling salted water until tender, about 1 hour.\n\nMeanwhile: preheat the oven to 400°F. Toss the squash with the olive oil on a heavy large baking sheet. Sprinkle the squash with salt and roast until the squash is just beginning to brown, about 10 minutes. Stir the squash. Scatter the shallots over the squash and cook until shallots and squash are browned and tender, about 15 minutes longer. Transfer the squash mixture to a large serving bowl and keep warm.\n\nMelt the butter in a medium skillet over medium heat. Add the brown rice and saute until heated through, about 4 minutes. Transfer the rice to the bowl with the squash mixture. Drain the wild rice and add to the bowl along with the almonds, currants and parsley and toss gently to combine. Season the stuffing to taste with salt and pepper and serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gruner Veltliner]

" 28216,"Frosty Watermelon Margaritas 3/4 cup cubed watermelon plus 2 small wedges, for garnish 4 ounces tequila 2 ounces orange liqueur, such as Cointreau 2 ounces fresh lime juice plus 2 wedges, for garnish 1 tablespoon confectioners' sugar 1/4 teaspoon kosher salt Instructions: Combine 1 1/2 cups ice, the cubed watermelon, tequila, orange liqueur, lime juice, confectioners' sugar, and salt in a blender. Blend until smooth. Divide between 2 glasses and garnish each glass with a lime slice and watermelon wedge. ","[Sangiovese, Pinot Grigio, Sauvignon Blanc]" 28217,"Greek Chicken Pita Sandwich Chicken Breast Fillets, sliced into thin strips 4 tablespoons Greek red wine vinaigrette, see recipe 8 tablespoons tzatziki, see recipe 16 small arugula leaves 2 whole wheat pita, cut in half 1/4 cup red wine vinegar 3 cloves garlic, minced 1 teaspoon dried basil 1/2 teaspoon dried oregano 3 tablespoons fresh lemon juice 3/4 cup extra virgin olive oil 1/4 teaspoon sea salt 1/8 teaspoon fresh ground black pepper 1 cup plain Greek yogurt 1 medium cucumber, peeled, seeded, and grated 1 teaspoon fresh lemon juice 2 tablespoons chopped fresh mint leaves 1 clove garlic, minced 1/4 teaspoon sea salt 1/8 teaspoon fresh ground black pepper Instructions: Prepare Tzatziki sauce by staining yogurt in cheesecloth over a medium bowl for several hours, or until most of the liquid has drained off. Press the grated cucumber in a strainer until it feels almost dry to the touch. Combine the yogurt, cucumber, 1 teaspoon lemon juice in a medium bowl. Add the mint, garlic, salt, and black pepper. Stir well; cover and chill for 2 hours. Will keep in the refrigerator for up to one week. Prepare Tyson chicken according to package directions. While chicken is cooking prepare the Greek Red Wine Vinaigrette by combining red wine vinegar, garlic, basil, oregano, lemon juice, olive oil, salt, and pepper in a jar. Cover tightly with lid and shake until well mixed. Will keep in the refrigerator for up to one week. To assemble: Slice prepared chicken into thin strips and place into each pita half. Drizzle the vinaigrette on top of chicken. Add tzatziki sauce and arugula leaves. ","[Ros, Pinot Grigio, Sauvignon Blanc, Vermentino]" 28218,"Hot Chocolate Bread Pudding Butter or nonstick cooking spray, for greasing the baking dish 3 cups half-and-half
3 cups whole milk
1/2 cup granulated sugar
1 tablespoon vanilla extract
1 teaspoon ground cinnamon
1/2 teaspoon kosher salt
4 packets hot chocolate mix
3 large eggs plus 6 large egg yolks
1 loaf country white bread, cut into 1 1/2-inch cubes
12 ounces chocolate chips
2 cups mini marshmallows
Confectioners' sugar and whipped cream, for serving
Instructions: Grease a 9-by-13-inch baking dish with butter or cooking spray. In a large bowl, whisk the half-and-half, milk, granulated sugar, vanilla, cinnamon, salt, hot chocolate mix, whole eggs and egg yolks. Stir in the bread cubes until evenly coated. Stir in the chocolate chips and marshmallows. Transfer the mixture to the prepared baking dish. Cover and refrigerate for at least 1 hour and up to overnight.
Preheat the oven to 350 degrees F.
Bake until golden brown, 55 minutes to 1 hour. Let stand 10 minutes before cutting. Serve dusted with confectioners' sugar and a dollop of whipped cream. ","[Merlot, Cabernet Sauvignon, Malbec, Zinfandel]" 28219,"Pork Milanese with Warm Autumn Salad 1 cup all-purpose flour 2 large eggs, beaten with 1 tablespoon water 1 cup panko bread crumbs 1/4 cup grated pecorino, plus 1/4 cup shaved pecorino 2 boneless pork loin chops, butterflied and gently flattened with the bottom of a saute pan Kosher salt Extra-virgin olive oil 1 small red onion, sliced 1 cup oyster mushrooms, cut into bite-size pieces 1/2 cup (1/2-inch) diced Granny Smith apple 1 cup escarole, cut into bite size pieces 1 radicchio trevisano, julienned 2 tablespoons red wine vinegar 1/4 cup toasted green pumpkin seeds Instructions: Preheat oven to 180 degrees F or the lowest it will go. Set up a standard breading procedure by placing the flour, egg, and panko mixed with the grated pecorino in separate wide flat containers. Season the pork generously with salt on both sides. Using 1 hand for wet ingredients and the other hand for dry ingredients coat the meat in the flour, then in the eggs, and then in the bread crumbs, pressing the panko onto the pork to adhere. Set aside until ready to cook. In a large skillet over medium heat, add olive oil until it is about a 1/2-inch deep. Check the temperature of the oil by dipping the edge of the pork into the oil, if it does not sizzle and bubble STOP and WAIT! Check it again in another minute. If the oil is smoking it is too hot. When the oil is at the proper temperature gently add the pork. Do not crowd the pan or you will end up with greasy pork; it may be necessary to work in batches. When the pork is beautifully golden brown and cooked through, remove them from the pan and blot on paper towels. Put them on a baking sheet, sprinkle with salt and put them in a warm oven. In another large skillet over medium-high heat, pour in a thin layer of olive oil. Add the onions, season with salt, and cook them for 3 to 4 minutes. Add the mushrooms, season with salt, and cook until they are soft and wilted, about 3 to 4 minutes. If the pan is looking dry add another few drops of olive oil. Toss in the apples and remove the pan from the heat. Add the escarole and radicchio and toss with the vinegar and more olive oil and salt, if needed. Arrange a piece of pork in the center of each plate and top with the salad. Sprinkle with the shaved pecorino and pumpkin seeds. You rock! ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 28220,"Flaming Hot Cheese Curds 3 cups all-purpose flour 1 can Pilsner-style beer
1 tablespoon red food dye
1 teaspoon crushed red pepper flakes
1/4 teaspoon dried ground ghost pepper
Canola oil, for frying
1 pound Buffalo-infused white cheddar cheese curds
2 ounces hot spice-infused honey
Instructions: Place 1 cup of the flour in a shallow bowl and set aside. In another bowl, whisk together the remaining 2 cups flour, the beer, food dye, red pepper flakes and ghost pepper. Let the batter sit for 5 minutes. Meanwhile, pour enough oil into a 3- to 4-quart saucepan to reach a depth of 3 inches. Heat the oil over medium-high heat until a deep frying/candy thermometer clipped to the side of the pan without touching the bottom registers 350 degrees F. Dredge the cheese curds in the flour, shaking off any excess. Dip the curds into the batter and coat completely, then transfer to the oil. Fry, turning with spiral wire skimmer, until golden brown on all sides, 3 to 4 minutes total. Drain on paper towels and serve with the honey for dipping. ","[Zinfandel, Petite Sirah, Tempranillo, Barbera]" 28221,"Buttermilk Biscuits with Jalapeno Jam 1 3/4 cups flour
2 tablespoons baking powder 1 teaspoon sugar 1/2 teaspoon salt 1/2 cup (1 stick) 3/4 cup buttermilk 1 red bell pepper, seeded 1 green bell pepper, seeded 6 fresh red or green jalapeno chiles, seeded 6 cups sugar 1 1/2 cups white vinegar 6 ounces liquid pectin Instructions: For the biscuits: Preheat the oven to 400 degrees. In a mixing bowl, stir together the flour, baking powder, sugar, and salt. Cut in the butter, until the mixture resembles coarse meal. Make a well in the center and pour in the milk all at once. Stir just until a shaggy dough is formed.
On a lightly floured surface, gently knead the dough 3 or 4 times. Pat out the dough 1/2 inch thickness. With a 3 inch round biscuit cutter or glass dipped in flour, cut out the dough and transfer to a baking sheet. (You can also cut out squares with a sharp paring knife.) Bake 10 to 12 minutes, until golden brown and serve hot. For the relish: In a blender or food processor, puree the bell peppers and jalapeno chiles until smooth.
In a 6-quart saucepan, combine the pureed peppers and chiles, sugar, and vinegar. Bring to a hard rolling boil and boil 1 minute. Add the pectin and return the mixture to a full rolling boil for 1 minute, stirring constantly. Remove from the heat and skim any foam from the top. Immediately pour into hot, sterilized jars to 1/8inch of the tops. Wipe the rims of the jars with a clean cloth.
Seal the jars with the flat lids and screw tops. Invert the jars for 5 minutes, the turn upright. After the jars are cool, check the seals by pressing the middle of the lid with your finger. If the lid springs up when your finger releases the lid, it is not sealed. Or use the USDA water bath method.
","[Chardonnay, Sauvignon Blanc, Riesling, Gavi]" 28222,"Leek and Artichoke Bread Pudding 8 cups (1-inch-diced) day-old bakery white bread, crusts removed 3 ounces thinly sliced pancetta 6 cups (1/2-inch-diced) leeks, white and light green parts (5 leeks) 3 tablespoons unsalted butter 1/2 cup dry white wine, such as Pinot Grigio Kosher salt and freshly ground black pepper 1 (9-ounce) package frozen artichoke hearts, defrosted 3 tablespoons minced fresh chives 2 teaspoons minced fresh tarragon leaves 4 extra-large eggs 2 cups heavy cream 1 cup good chicken stock, preferably homemade 1/4 teaspoon ground nutmeg 2 cups grated Emmentaler Swiss cheese (8 ounces) Instructions: Preheat the oven to 350 degrees F. Place the bread cubes on a sheet pan and bake for 15 minutes, tossing once, until lightly browned. Place the pancetta in one layer on another sheet pan and bake in the same oven for 15 to 20 minutes, until lightly browned. Place the pancetta on a plate lined with paper towels and set aside. Soak the leeks in water until they're clean, and spin them dry in a salad spinner. Heat the butter in an 11-inch pot over medium heat; add the leeks and cook for 10 minutes, stirring occasionally. Add the wine, 1 teaspoon salt and 1 teaspoon pepper and cook for 5 minutes, until the wine almost evaporates and the leeks are tender. Off the heat, mix in the artichokes, toasted bread cubes, chives and tarragon. Whisk the eggs, cream, chicken stock, nutmeg and 1 teaspoon salt together in a large bowl. Spoon half of the bread mixture into a 9-by-13-by-2-inch baking dish. Sprinkle with half the Emmentaler and add the remaining bread mixture. Pour on the cream mixture, sprinkle with the remaining Emmentaler and press lightly to help the bread absorb the liquid. Dice or crumble the pancetta, scatter on top and sprinkle with pepper. Set aside at room temperature for 30 minutes to allow the bread to absorb the cream mixture. Bake for 45 to 50 minutes, until the custard is set and the bread pudding is puffed and golden. Serve hot. Find these recipes and more in Ina's new book, Make It Ahead: A Barefoot Contessa Cookbook ($35, Clarkson Potter). ","[Chardonnay, Sauvignon Blanc, Riesling, Gavi]" 28223,"Island Chicken 4 (6-ounce) boneless, skinless chicken breasts 2 teaspoons extra-virgin olive oil 2 1/4 teaspoons salt-free Jamaican jerk seasoning, divided (recommended: The Spice Hunter) Salt 1 (20-ounce) can no-sugar added pineapple slices, in juice with juice reserved (recommended: Dole) 1 tablespoon brown sugar Instructions: Preheat grill or cast iron grill pan to medium-high heat. Remove any excess fat from chicken and rinse under cold water. Pat dry with paper towels. Use a pastry brush to brush with olive oil and season with 1 1/2 teaspoons jerk seasoning and salt, if desired. Set aside. Drain pineapple slices and reserve juice. Season both sides of pineapple slices with 1/2 teaspoon of jerk seasoning; set aside. In small saucepan, bring reserved pineapple juice, remaining 1/4 teaspoon jerk seasoning, and brown sugar to a boil over high heat. Reduce liquid by 1/2, about 5 minutes. Remove from heat and set aside. Just before grilling, oil grate. Place chicken breasts on grate and grill for 4 to 5 minutes per side or until cooked through. Remove to platter and tent with foil. Place pineapple slices on grate and grill for 1 to 2 minutes per side until grill marks appear and pineapple is heated through. Serve chicken breasts with pineapple slices and warm sauce. NOTE: Chicken may also be broiled 4 to 6 inches from heat source for 6 to 8 minutes per side. Broil pineapple 1 to 2 minutes per side. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 28224,"Charleston Tea 4 cups sweet tea 3 cups sparkling lemonade
1 cup bourbon
Fresh mint sprigs and lemon slices, for garnish
Instructions: Stir together the sweet tea, lemonade and bourbon in a large pitcher. Pour into ice-filled iced tea glasses and garnish with sprigs of mint and slices of lemon. ","[Bourbon, Sparkling wine]" 28225,"Grilled Eggplant with Yogurt and Mint 1 large 1 1/2-pound eggplant Kosher salt 2 tablespoons olive oil 2 cloves garlic, minced 1/4 cup 2-percent Greek yogurt 1 teaspoon dried mint 1/2 teaspoon ground cumin Pinch cayenne pepper Instructions: Stripe the eggplant with a vegetable peeler and cut into 1/2-inch-thick slices. Sprinkle the eggplant slices generously with salt, place in a colander and let sit 30 minutes. Rinse the eggplant under cold water and pat thoroughly dry.
Meanwhile, combine the olive oil and garlic in a small glass cup, and microwave just until the oil is hot and bubbling, about 20 seconds. Whisk together the yogurt, mint, cumin, cayenne, 2 tablespoons water and salt to taste in a small bowl.
Heat a grill pan over medium-high heat or prepare an outdoor grill for medium-heat cooking. Brush the eggplant slices on both sides with the oil and garlic mixture. Grill until the eggplant is browned and tender, moving and turning the slices frequently, about 15 minutes. Drizzle the mint sauce onto the eggplant slices.
","[Syrah, Tempranillo, Barbera, Garnacha]" 28226,"Truffle-Steamed Halibut on Melted Leeks with Truffle Vinaigrette 3 ounces truffle peelings 1/4 cup Madeira wine 1/2 cup plus 3 tablespoons olive oil 1/4 cup chopped onion 1/4 cup chopped carrot, plus 1/2 cup chopped carrots cut into 1/4-inch dice 1/4 cup chopped celery 1 sachet (10 stems parsley, 10 peppercorns, 1 teaspoon dried thyme, and 2 bay leaves tied in a cheesecloth bag) 1/4 cup rich chicken stock (stock made with roasted bones and stock in place of water as the cooking liquid) 1/4 cup sherry wine vinegar 1/4 cup truffle oil Kosher salt and freshly ground pepper to taste 6 medium leeks 1 1/2 cups chicken stock (or canned low-sodium chicken broth) 2 tablespoons butter 1 tablespoon minced flat leaf parsley 6 (6-ounce) skinless, boneless pieces of halibut, cut into neat squares Freshly ground white pepper to taste 24 truffle slices 12 fresh tarragon leaves, washed and dried 3 tablespoons fines herbs Crispy leeks (recipe follows) 1 cup vegetable oil 1 cup leeks, white part only, cleaned according to directions above, and cut into thin strips Kosher salt to taste Instructions: Combine the truffle peelings and Madeira in a small saucepan over medium heat. Bring to a simmer. Simmer for 5 minutes. Strain through a fine sieve, separately reserving the liquid and peelings. Heat 2 tablespoons of olive oil in the same saucepan over medium heat. Add the chopped onion, 1/4 cup of the chopped carrot, celery, and sachet. Saute for about 4 minutes, or until the vegetables are tender. Add the reserved Madeira liquid and stir to de-glaze the pan. Continue to cook for about 3 minutes or until the pan is almost dry. Add the rich chicken stock and cook about 4 minutes or until the liquid is reduced by half. Immediately strain through a fine sieve into a medium size, heat-proof bowl. Discard the solids. Set the liquid aside to cool. When the liquid is cool, whisk in the vinegar, 1/2 cup of the remaining olive oil, and the truffle oil. Season the truffle vinaigrette to taste with salt and pepper. Set aside. Remove the green part from the leeks (you may want to reserve this for making stock). Split leeks in half, lengthwise, down to but not through the root ends. Holding the leeks together by the root, rinse thoroughly under cold running water to remove all the grit. Pat dry. Place the leeks in a medium saucepan along with the chicken stock, butter, minced parsley, and salt and pepper to taste. Bring to a simmer over medium-high heat. Lower the heat and simmer for 15 minutes or until the leeks are soft. Add the 1/2 cup of remaining diced carrots and simmer for 3 minutes. Cover and turn off the heat, but leave the pan on the burner to keep the leeks warm until ready to serve. While the leeks are cooking, prepare the halibut. Lightly season each piece of halibut with salt and freshly ground white pepper to taste. Place 2 truffle slices and 1 tarragon leaf on each side of the halibut. Using a large pastry brush, very lightly coat one side of 6 10-inch by 10-inch squares of plastic wrap with the remaining 1 tablespoon of olive oil. Securely wrap each piece of fish in an oiled plastic wrap square. Place the halibut in the top half of a steamer over lightly simmering water. Cover and steam for 8 minutes per inch, or until the fish is just firm but slightly underdone in the center. Remove the fish from the steamer. Whisk the fines herbs into the reserved truffle vinaigrette. Spoon equal portions of the melted leeks into the center of each 6 warm dinner plates. Unwrap the fish and place one piece on top of the leeks. Drizzle the vinaigrette over the fish and around the edge of the plate. Garnish top with crispy leeks and serve. Add oil to deep fryer, or a 3-inch deep saute pan. Heat over medium-high until very hot but not smoking, and add the leeks. Quickly fry until the leeks are crisp, about 30 seconds. Remove leeks from oil immediately. Drain on paper towels and sprinkle with salt. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 28227,"Pot Roast Sandwich 12 pounds flat bottom round Salt and freshly ground black pepper Oil, for griddle 1 pound chopped carrots 1 pound chopped celery 2 pounds Spanish onion 5 bay leaves 1 sprig fresh thyme 2 gallon water 1 old-fashioned bun Butter 3 ounces coleslaw 1 slice kosher pickle 3 ounces French fries Depot spice 1 (5-ounce) portion pot roast 3 ounces brown gravy 1-ounce fried onions Instructions: For the pot-roast sandwich: Preheat oven to 350 degrees F. On a cutting board, cut the flat bottom round into 3-inch pieces. Season cut meat on both sides with kosher salt and black pepper. Add the meat to a lightly oiled griddle and brown well on both sides. Transfer the browned meat in a deep roasting pan. Add the chopped carrots, celery and onions around meat along with the bay leaves and fresh thyme. Pour in the water, cover with foil, and put into the oven for 3 hours. Remove the roasting pan from the oven and discard the foil. Remove the meat to a clean sheet pan and allow to cool slightly. Strain the liquid into a clean container and store in the refrigerator for future use. When the pot roast is cool enough to handle use clean latex gloves to shred the pot roast. Put the shredded meat into portion-size bags each weighing 5 ounces. Plating the pot roast sandwich: Heat the pot roast liquid in a small pot over low heat. For each serving: Split and butter an old fashioned bun and warm it on the griddle for about 1 minute. On an oval platter put 3 ounces of coleslaw at the 3:00 position with a pickle slice. Now put the lightly browned old fashioned bun at the 12:00 and 6:00 position. Place 3 ounces of French fries into the deep-fat fryer and cook until they are a light brown. Remove the French fries from fryer to paper towels to drain, and then season with the depot spice. Put the seasoned French fries at the 9:00 position. Dip the portion of pot roast into the hot liquid and put on the bottom of the bun, using a slotted spoon. Ladle 3 ounces of brown gravy over the pot roast and French fries. Top with 1-ounce of fried onions, and then lean the top of the bun against it. Serve at once. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Zinfandel]" 28228,"Refried Beans 2 cups dried pinto beans, soaked overnight in a large bowl with water to cover by 2-inches, and drained 1 bay leaf 3/4 cup bacon drippings or lard 2 cups chopped yellow onions 1 1/2 tablespoons minced garlic 1 1/2 tablespoons minced, seeded jalapeno 1 1/2 tablespoons chili powder 2 teaspoons ground cumin 1 teaspoon salt 1/4 teaspoon cayenne 1 teaspoon chopped oregano 1 cup grated queso blanco 1/4 cup minced fresh cilantro, garnish Instructions: In a large, heavy pot, combine the beans, bay leaf, and enough water to cover by 1 to 2 inches. Bring to a boil. Lower the heat and simmer uncovered, stirring occasionally, until the beans are very tender, 1 1/2 to 2 hours, adding more water as necessary to keep covered. When the beans are soft, mash in the pot with a potato masher or the back of heavy wooden spoon. Remove from the heat. In a large, heavy skillet, heat the bacon fat over medium-high heat. Add the onions and cook, stirring, until soft, 4 to 6 minutes. Add the garlic, jalapeno, chili powder, cumin, salt, and cayenne, and cook, stirring, until fragrant, 45 seconds to 1 minute. Add the beans and any cooking liquid from the pot, and the oregano, and stir to combine. Cook, stirring with a heavy wooden spoon, until the mixture forms a thick paste, 15 to 20 minutes, adding water a bit at a time to keep the beans from drying out too much. Remove from the heat and transfer to a decorative bowl. Sprinkle with the cheese and cilantro, and serve. ","[Malbec, Tempranillo, Garnacha, Zinfandel]" 28229,"Pisco Sour 6 ounces pisco 4 ounces lime juice 1 1/2 ounces Honey Simple Syrup, recipe follows 1 large egg white Ice Coconut water, to serve 1/2 cup honey 1/2 cup water Instructions: Add the pisco, lime juice, honey simple syrup and egg white to a cocktail shaker and shake vigorously until frothy. Open the cocktail shaker and add ice. Shake again to chill. Strain into martini glasses and top with coconut water. Serve and enjoy! Combine the honey and water in a saucepan. Bring to a boil, then remove from the heat and let cool completely. Store in an airtight container in the refrigerator and use for cocktails and mocktails. ","[Pisco, Sauvignon Blanc, Cava, Prosecco]" 28230,"Weeknight Beef and Bean Casserole with Cornbread Topping 1 pound ground beef 1/2 medium onion, chopped
1 garlic clove, minced
1 jalapeno, seeded and chopped
1 can pinto beans, drained and rinsed
2 cups tomato sauce, homemade or store-bought
1 medium tomato, chopped
1 cup grated Cheddar cheese
1 cup self-rising cornmeal mix
1/2 cup self-rising flour
1 large egg
1 cup buttermilk
Instructions: Preheat the oven to 400 degrees F. In a large ovenproof skillet or Dutch oven set over medium heat, cook the ground beef, breaking up the meat with a wooden spoon, until browned through, 3 to 5 minutes. Drain the fat from the meat. Add the onion, garlic, jalapeno, pinto beans, tomato sauce, and tomato and remove the pan from the heat. Top with the cheese. In a medium bowl, combine the cornmeal, flour, egg, and buttermilk. Pour the mixture on top of the meat mixture. Bake until the cornbread topping is lightly browned, 15 to 20 minutes. Serve hot. ","[Cabernet Sauvignon, Malbec, Zinfandel, Tempranillo]" 28231,"Bunuelos 4 cups all-purpose flour 2 tablespoons sugar 1 teaspoon baking powder 1/2 teaspoon salt 1 cup whole milk 1 large egg 1 teaspoon aniseed, crushed 3 to 4 cups vegetable oil, for frying 3/4 cup dry red wine 1/3 cup brown sugar 1/2 cup raisins 1/2 teaspoon cinnamon Instructions: Sift together all dry ingredients. Whisk the milk, egg, and anise seed until frothy. Combine flour and milk mixtures to make a dough. On a floured surface, knead for 5 to 10 minutes. Cut into approximately 30 pieces and shape into balls. Cover with a cloth and let stand for 20 minutes. In a heavy pan, heat the oil to 350 degrees and fry the bunuelos 3 to 5 minutes or until golden brown. Drain on paper towels and serve with Cinnamon Wine Sauce. Cinnamon wine sauce: Simmer all ingredients, constantly stirring until the sugar is dissolved. Spoon over the bunuelos. ","[Rioja, Tempranillo, Garnacha, Barbera]" 28232,"Chocolate Cracked Earth (Flourless Chocolate Cake) 1 pound bittersweet chocolate, chopped into small pieces 1 stick unsalted butter* 9 large eggs, separated 3/4 cup granulated sugar, plus 1 tablespoon 2 cups heavy cream, cold Confectioners' sugar, for dusting Instructions: Preheat the oven to 350 degrees F. Butter a 9-inch springform pan. Put the chocolate and butter into the top of a double boiler (or in a heatproof bowl) and heat over (but not touching) about 1 inch of simmering water until melted. Meanwhile, whisk the egg yolks with the sugar in a mixing bowl until light yellow in color. Whisk a little of the chocolate mixture into the egg yolk mixture to temper the eggs - this will keep the eggs from scrambling from the heat of the chocolate - then whisk in the rest of the chocolate mixture. Beat the egg whites in a mixing bowl until stiff peaks form and fold into the chocolate mixture. Pour into the prepared pan and bake until the cake is set, the top starts to crack and a toothpick inserted into the cake comes out with moist crumbs clinging to it, 20 to 25 minutes. Let stand 10 minutes, then remove sides of pan. While the cake is cooking, whip the cream until it becomes light and fluffy. Serve at room temperature dusted with confectioners' sugar and topped with whipped cream. ","[Barolo, Cabernet Sauvignon, Malbec, Pinot Noir]

" 28233,"Swedish Meatballs 1 tablespoon unsalted butter 1/2 medium onion, finely chopped Kosher salt 1 1/2 cups breadcrumbs 1/3 cup milk 2 teaspoons dry sherry 1/2 teaspoon mustard powder 3 large eggs 1/2 pound ground pork 1/2 pound ground turkey 1 tablespoon honey 1/2 teaspoon ground allspice Freshly ground pepper Vegetable oil, for frying 3 tablespoons lingonberry or cranberry preserves 1/2 cup sour cream Chopped fresh dill, for topping Fresh pickled cucumber slices, for serving Instructions: Melt the butter in a medium skillet over medium-high heat. Add the onion, season with salt and cook until golden brown, 4 to 6 minutes; set aside. Combine 1/2 cup breadcrumbs and the milk in a bowl; set aside until the milk is absorbed, 1 to 2 minutes. Stir the sherry and mustard powder in a large bowl until dissolved, then beat in 1 egg. Add the soaked breadcrumbs, the browned onion, the pork, turkey, honey, allspice, 2 teaspoons salt, and pepper to taste. Gently mix with your hands until combined. Dampen your hands; form the mixture into 36 small meatballs, about 1 tablespoon each. Put on a parchment paper-lined baking sheet, cover with plastic wrap and refrigerate at least 4 hours or overnight. Put the remaining 1 cup breadcrumbs in a shallow dish. Whisk the remaining 2 eggs and 2 tablespoons water in a bowl. Dip each meatball in egg, letting the excess drip off, then roll in the breadcrumbs; return to the baking sheet. Heat about 1 1/2 inches vegetable oil in a large saucepan over medium-high heat until a deep-fry thermometer registers 325 degrees F. Working in batches, fry the meatballs, gently stirring with a slotted spoon, until golden and cooked through, 3 to 4 minutes. Transfer to a paper towel-lined plate and season with salt. Let stand 10 minutes. Fold the lingonberry preserves into the sour cream and top with the dill. Skewer each meatball with a pickled cucumber slice and serve with the lingonberry cream. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 28234,"Grilled Steak 1 (10-ounce) rib-eye steak 2 cloves garlic, sliced 6 sprigs fresh thyme sprigs, crushed 2 tablespoons olive oil Kosher salt Freshly ground black pepper Gorgonzola Cream Sauce, recipe follows Sauteed Spinach, recipe follows Matchstick Fries, recipe follows 2 tablespoons unsalted butter 2 tablespoons onions, finely diced 1 tablespoon fresh thyme leaves 1 tablespoon all-purpose flour 1 cup heavy cream 2 tablespoons sherry 1/2 to 1 cup Gorgonzola, Danish bleu, or Stilton cheese Kosher salt Freshly ground black pepper 2 tablespoons extra-virgin olive oil 2 garlic cloves, sliced 1 bunch fresh spinach, cleaned well Kosher salt and freshly ground black pepper Oil, for frying 2 white creamer potatoes, or Yukon golds, peeled, and juilienned Kosher salt Instructions: In a dish put steak, garlic, thyme, and olive oil. Turn the steak in the ingredients a few times and allow to marinate in the refrigerator for 1 hour. Heat a grill or skillet with grill ridges to high heat. Before grilling, remove garlic, and thyme from steak. Season well with salt and pepper, and grill to desired doneness. Serve steak with Gorgonzola cream sauce, spinach, and Matchstick fries. In a small saucepan, melt the butter. Add the onions, and thyme, then whisk in the flour. Cook the flour for 1 minute. Add heavy cream and sherry, and continue to whisk. Bring the mixture to a simmer to allow flour to cook out. After cream simmers for about 2 minutes, add the cheese to melt. Season with salt and pepper. Heat a skillet to almost smoking. Add the olive oil, garlic, and spinach. Saute quickly, turning the spinach over in the pan, season with the salt and pepper. When spinach is just wilted in the pan it is ready. Remove from the heat and serve. Fill a deep pot halfway full with oil. Heat the oil to 350 degrees F. Carefully add the potatoes to the hot oil and fry for 1 minute. Drain and reserve. When you are ready to serve the potatoes, make sure your oil is at 350 degrees F, and fry until crisp, and golden. Drain the fries on a paper towel and season with salt, to taste. ","[Cabernet Sauvignon, Syrah, Malbec, Pinot Noir]

" 28235,"Sour Cream and Onion Biscuits 3 cups soft or all-purpose flour, plus more for dusting 1 tablespoon plus 1 1/2 teaspoons baking powder
1 teaspoon salt
3 tablespoons plus 1 1/2 teaspoons sugar
6 tablespoons unsalted butter, at room temperature
2/3 cup heavy cream
2 tablespoons sour cream
2/3 cup plus 2 tablespoons half-and-half 1/4 cup chives, finely sliced
Instructions: Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper. Place the flour, baking powder, salt and 2 tablespoons plus 1 1/2 teaspoons sugar in a large mixing bowl. Cut the butter into 1/2-tablespoon-size bits and add to the flour. Using your fingertips or a pastry cutter, work the butter into the flour mixture until it resembles a coarse meal. Make a well in the center of the flour and pour in all the heavy cream, sour cream and 2/3 cup plus 1 tablespoon half-and-half. Stir the dry ingredients into the cream, then add the chives and mix with a wooden spoon until the dough just begins to come together into a ball. Turn the dough onto a lightly floured surface and knead 2 or 3 times to form a cohesive mass. (Do not overwork the dough.) Using a rolling pin, roll the dough to a 1-inch thickness. Dip a 2 1/2-inch biscuit cutter in flour, then cut the dough. Repeat until all the dough has been cut. Scraps can be gathered together and re-rolled one more time. Place the biscuits on the prepared baking sheet, leaving about 1/4-inch between them. Brush the tops of the biscuits with the remaining tablespoon half-and-half, and sprinkle with the remaining tablespoon sugar. Bake until lightly browned on top and flaky in the center, about 20 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 28236,"Cherry Cobbler 6 cups tart red cherries, pitted 1 1/4 cups sugar 1/4 cup water 4 teaspoons cornstarch 1 cup flour 1/4 cup sugar 2 tablespoons brown sugar 1 teaspoon baking powder 1/2 teaspoon cinnamon 3 tablespoons butter 1 egg, beaten 3 tablespoons milk Instructions: Preheat oven to 400 degrees F. In a saucepan combine filling ingredients and cook, stirring until bubbling and thickened. Pour into an 8-inch square baking dish. Meanwhile, stir together flour, sugars, baking powder, and cinnamon. Cut in butter until it is crumbly. Mix together egg and milk. Add to flour mixture and stir with a fork just until combined. Drop topping by tablespoonfuls onto filling. Bake for 25 minutes until browned and bubbly. ","[Merlot, Zinfandel, Petite Sirah, Malbec]" 28237,"Antipasto Chef's Salad 4 large eggs 2 medium russet potatoes, peeled and cut into 1-inch chunks
Kosher salt 2 tablespoons red wine vinegar 1 tablespoon whole-grain mustard Freshly ground pepper 1/4 cup extra-virgin olive oil 2 cups giardiniera (Italian pickled vegetables), drained, rinsed and coarsely chopped
2 ounces deli-sliced salami, cut into strips 1/4 cup chopped pitted green olives 1/4 cup chopped fresh chives 4 ounces baby kale or other hearty salad greens, torn (about 5 cups) Instructions: Put the eggs in a medium saucepan and cover with water by 2 inches; bring to a simmer and cook 10 minutes. Remove the eggs with a slotted spoon and transfer to a bowl of ice water to cool. Meanwhile, put the potatoes in a pot of salted water, bring to a simmer and cook until tender, about 10 minutes. Drain and keep warm. Whisk the vinegar, mustard, 1/4 teaspoon salt, and pepper to taste in a large bowl. Drizzle in the olive oil, whisking, until the dressing is creamy. Add the potatoes, giardiniera, salami, olives, chives and kale, and toss. Peel and quarter the eggs. Add to the salad and gently toss.
","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]" 28238,"Salsa de Jitomate Cocida: Cooked Tomato Sauce 3 medium tomatoes (about 1 pound), broiled 1/4 onion, roughly chopped 1 small clove garlic, peeled and roughly chopped 2 tablespoons peanut or safflower oil 1/4 teaspoon salt, or to taste Instructions: Blend the tomatoes, onion, and garlic to a fairly smooth sauce (it should have some texture).
Heat the oil, add the sauce and salt, and cook over a medium flame for about 8 minutes until it has thickened and is well seasoned. ","[Rioja, Tempranillo, Garnacha, Barbera]" 28239,"Grilled Tequila Garlic Lime Flank Steak 1 cup roughly chopped garlic (about 3 bulbs) 3/4 cup freshly squeezed lime juice (about 8 large limes) 1/2 cup clear tequila 1/4 cup soy sauce 1 bunch roughly chopped fresh cilantro, leaves and stems 1 jalapeno pepper, seeded and diced 1 serrano pepper, seeded and diced 1 teaspoon cumin powder 1 tablespoon freshly cracked black pepper 1 1/2 to 2 pounds flank steak 12 corn tortillas, wrapped in foil 1/2 cup chopped fresh cilantro 1 bunch radishes, cleaned, ends cut and sliced 1/3 cup grated queso fresco cheese 2 ripe avocados, seeded and sliced 3 vine ripened tomatoes, sliced in wedges Hot sauce, for serving Instructions: Combine the garlic, lime juice, tequila, soy sauce, cilantro, peppers, cumin and black pepper in a resealable plastic gallon bag. Add the steak and let marinate in the refrigerator for 2 hours. Remove from the refrigerator, and let marinate at room temperature another 30 to 45 minutes. Prepare a grill to medium-high heat. Remove the steak from the marinade, reserving the marinade. Put the marinade in small saucepot and bring to a boil. Then strain and reserve. Put the tortillas on the corner of the grill and flip the package a few times to heat through while the steak is cooking Place the steak on the grill. Cook for 4 minutes, turn 180 degrees, and cook for 3 minutes more (to create cross grill marks). Flip over and finish cooking for 3 to 5 minutes, depending on desired doneness. Remove from the grill to a cutting board and let rest, lightly covered, for 5 minutes. Slice against the grain, and serve immediately with the reserved marinade, garnishes, tortillas and hot sauce. ","[Malbec, Tempranillo, Garnacha, Zinfandel]

" 28240,"Seared Duck Breast with Grape Sauce 4 duck breasts Kosher salt Extra-virgin olive oil 2 cups seedless red grapes 2 strips bacon, cut into lardons 1/2 cup port wine 2 tablespoons red wine vinegar 1 1/2 cups chicken stock Instructions: Using a sharp paring knife, score the fat in the duck breasts a couple times in two directions to create a crosshatch pattern. Cut through the fat but not into the meat of the breast. Salt the breasts and let sit outside the refrigerator for 10 to 15 minutes to allow them to come to room temperature. Add about 1 tablespoon olive oil to a large saute pan. Place the duck in the pan skin-side down. Bring the pan to a medium heat and cook the duck breasts low and slow to allow the fat to render and so the skin can get nice and crispy. As the fat renders out of the duck, pour or spoon it out of the pan and SAVE IT for another purpose. (It's yummy!) Cook the duck for 8 to 9 minutes on the skin side. Turn the duck over and cook the duck for 2 to 3 minutes on the flesh side. Remove the duck from the pan, cover with foil and let rest for about 10 minutes. Add the grapes to the pan with the bacon and bring the pan to a medium heat. Cook the grapes until they split and let out their juices and the bacon is crisp. Spoon half the grapes out of the pan and reserve. Add the port and vinegar to the pan, season with salt and reduce the port by half. Add the chicken stock and reduce it by half. Add in the reserved grapes. Taste and re-season if needed. Slice the duck on a severe bias and serve garnished with the sauce. ","[Chardonnay, Pinot Noir, Barolo, Tempranillo]

" 28241,"Carnitas with Spicy Pickled Vegetables and Cactus Salad 6 pounds lard 2 lemons, halved 2 limes, halved 2 oranges, halved 3 pounds pork shoulder, cut into 2-inch chunks 1 bay leaf 1 yellow onion, quartered 1 tablespoon salt 1 bottle Mexican cola 1 quart white vinegar 2 chiles de arbol 3 tablespoons salt 1 tablespoon mixed color whole peppercorns 6 green beans, trimmed 6 yellow wax beans, trimmed 6 baby carrots, peeled 6 baby ears of corn 6 cloves garlic 6 jalapenos 4 tablespoon olive oil, divided 2 cactus paddles, trimmed 3 scallions 2 Roma tomatoes, diced 1 serrano cl, minced 2 limes, juiced Salt and freshly ground black pepper Salt and freshly ground black pepper
Corn tortillas Limes, cut into wedges Instructions: For the pork: Melt the lard in a large pot over medium heat. Squeeze the juice from the citrus fruits into the lard along with the skins. Add the pork shoulder, bay leaf, onions and salt. Turn the heat down to medium-low, cover the pot and cook the pork, about 1 hour and 45 minutes.
In the meantime, for the pickled vegetables: In a non-reactive pot, bring the vinegar, chiles de arbol, salt and peppercorns to a boil. Take off the heat and add the green beans, wax beans, carrots, corn, garlic and jalapenos. Chill in the refrigerator to cool down, at least 1 hour. Will hold in the refrigerator for up to 2 weeks.
For the cactus salad: Heat a grill pan over medium-high heat, add 2 tablespoons of the olive oil and grill the cactus paddles until soft and charred, about 10 minutes. Remove the paddles and set aside. Add the remaining 2 tablespoons olive oil and grill the scallions until just cooked, about 3 minutes. After the cactus and scallions have cooled, dice them up and mix with the tomatoes, cl and lime juice. Season with salt and pepper and reserve.
After the pork has been cooking and is soft, turn the heat up to medium-high and add the cola. Cook until the pork caramelizes, 15 to 20 minutes.
To assemble the carnitas, strain a spoonful of the pork from the fat and serve on a warm corn tortilla. Garnish with the pickled vegetables, the cactus salad and lime wedges. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Tempranillo]

" 28242,"Polenta Half-Moons with Whipped Goat Cheese 1 teaspoon kosher salt 1 cup instant polenta Vegetable oil cooking spray 2 tablespoons extra-virgin olive oil 2 tablespoons finely grated Parmesan 4 ounces goat cheese, at room temperature 3 tablespoons heavy cream, at room temperature 3 tablespoons chopped fresh basil 1/4 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 1/4 cup pine nuts, toasted Instructions: Cook's Note: Preheat oven to 350 degrees F. Arrange the pine nuts in a single layer on a baking sheet. Bake until lightly toasted, 6-8 minutes. Cool completely before using. For the polenta: Preheat the broiler. Bring 3 cups water and the salt to a boil in a medium saucepan over medium-high heat. Stir in the polenta and continue to stir until the polenta is thick, 5 to 8 minutes. Transfer the polenta to a sheet of parchment paper. Roll the polenta into a 2 1/2-diameter log. Refrigerate until cool, 30 minutes. Spray a heavy baking sheet with vegetable oil cooking spray. Slice the polenta into 1/8-inch-thick slices. Cut each slice of polenta in half to make half-moon shapes and arrange in a single layer on the prepared baking sheet. Brush with the olive oil and sprinkle with the Parmesan. Broil until the cheese is golden, 6 to 7 minutes. Set aside to cool for 10 minutes. For the goat cheese: Beat the goat cheese, cream, basil, salt and pepper in a medium bowl using an electric hand mixer on medium speed until light and fluffy, 1 minute. Stir in the pine nuts. Using two spoons to measure, place 1/2 to 3/4 teaspoon-size dollops of the goat cheese mixture on top of the polenta slices and serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]

" 28243,"Amazing Glazed Ham One 7- to 9-pound fully cooked spiral-cut ham 1 cup dark brown sugar
1/4 cup grainy brown mustard
2 tablespoons apple cider vinegar
1/2 teaspoon ground cinnamon
1/2 teaspoon paprika
1/2 teaspoon chili powder
3 medium oranges, zested and juiced
2 cloves garlic, grated
Kosher salt and freshly ground black pepper Instructions: Let the ham sit at room temperature for 1 hour before baking. This will allow it to cook evenly. Preheat the oven to 325 degrees F. Make the glaze: In a medium pot over medium-high heat, combine the brown sugar, mustard, vinegar, cinnamon, paprika, chili powder, orange zest and juice, garlic and some salt and pepper. Bring to a gentle boil and cook for 10 minutes, stirring occasionally. Place a rack in a roasting pan. Put the ham on the rack large open-face down (so the spiral cuts are stacked on top of one another). Brush half of the glaze over the surface of the ham, getting it between the slices as much as you can. Pour about an inch of water in the base of the roasting pan; the water should not touch the ham. Tent the pan loosely with aluminum foil and bake for about 10 minutes per pound (1 hour 10 minutes to 1 hour 25 minutes). Take the ham out of the oven and remove the foil. Raise the oven temperature to 375 degrees F. Brush half of the remaining glaze on the ham. When the oven is up to temperature, return the ham, uncovered, and bake for 15 minutes. Brush the remaining glaze over the ham and cook for another 15 minutes. Carefully transfer the ham to a platter. Serve right away, or cover with foil and take it to your gathering! ","[Chardonnay, Merlot, Pinot Grigio, Riesling]

" 28244,"Hot Fudge Milkshakes 3 cups vanilla bean ice cream 1 cup whole milk
Homemade Chocolate Sauce (see recipe below) Whipped cream and maraschino cherries, for garnish
Sweet and Salty Peanuts (see recipe below) 1 1/2 cups semi-sweet chocolate chips 3/4 cup heavy cream
3 tablespoons unsalted butter
1 teaspoon vanilla extract
2 tablespoons unsalted butter 1 tablespoon agave syrup
Kosher salt
1 1/2 cups raw red skinned peanuts
Instructions: Add the ice cream and milk to a high-powered blender and blend on high until the mixture is creamy and pourable. Drizzle the Homemade Chocolate Sauce on the inside of 2 tall glasses, pour in the milkshake, and top with another drizzle of chocolate sauce. Top with a big dollop of whipped cream, a maraschino cherry and a few Sweet and Salty peanuts. Serve with a straw and a spoon. Add all the ingredients to a bowl set over a double boiler. Heat over medium heat, stirring every so often, until chocolate is melted. Switch to a whisk if necessary to combine all the ingredients. As the chocolate sauce cools, it will slightly harden. It can be rewarmed to a pourable consistency in the microwave, heating in 10 second increments until desired consistency is reached. Refrigerate in an airtight container for up to 5 days. Preheat the oven to 350 degrees F and line a rimmed baking sheet with parchment paper. Add the butter, agave and 1/2 teaspoon salt to a small saucepan. Melt over medium heat. Once the butter has melted add the peanuts and stir to coat. Transfer the nuts to the prepared baking sheet and bake for 15 minutes, until the sugar from the agave has caramelized and the nuts are golden brown. Cool completely. Store in an airtight container for up to 5 days. ","[Chardonnay, Riesling, Moscato, Pinot Grigio]" 28245,"Moat Mountain's BBQ Meatloaf 5 pounds ground beef 1 cup breadcrumbs 1 cup sour cream Scant 1/2 cup Worcestershire sauce 1/4 cup dried parsley 2 tablespoons chopped garlic 1 tablespoon salt 1 1/2 teaspoons ground black pepper 1 egg 1/2 green bell pepper, diced 1/2 red bell pepper, diced 1/4 large onion, small dice 2 cups barbecue sauce Instructions: For the meatloaf: Preheat the oven to 400 degrees F. Mix together the beef, breadcrumbs, sour cream, Worcestershire, parsley, garlic, salt, pepper, egg, bell peppers, onion and 1 1/2 cups of the barbecue sauce in a bowl. Portion into two 4 1/3-inch loaf pans. Glaze the tops with the remaining 1/2 cup barbecue sauce. Bake 1 hour 10 minutes. Cool for 30 minutes. Remove from the pans and place on a lined sheet pan. Chill overnight, then portion into 5 servings. ","[Zinfandel, Cabernet Sauvignon, Malbec, Syrah]" 28246,"No-Bake Summer Pie Minis 1 cup pecan halves 6 medjool dates, pitted Salt 6 tablespoons coconut oil or unsalted butter, plus more for greasing 2 large eggs 2 egg yolks Zest and juice of 2 lemons (about 1/2 cup juice) 1/4 cup pure maple syrup Mixed berries, such as strawberries, blueberries and raspberries Instructions: In a food processor, pulse together the pecans, dates and 1/4 teaspoon salt until crumbs form. Grease 14 cups of a mini muffin tin with coconut oil and press the nut mixture evenly in the bottom and up the sides; freeze until firm, about 20 minutes. Meanwhile, in a small pot, whisk together the eggs, egg yolks, lemon zest and juice, maple syrup and 1/4 teaspoon salt. Add the 6 tablespoons oil and cook over medium-low heat, whisking constantly, until thickened, about 8 minutes; strain using a sieve and refrigerate until set, at least 1 hour. Dollop into the prepared nut crusts and top each with a berry. ","[Chardonnay, Sauvignon Blanc, Ros, Moscato]" 28247,"Manicotti 3 large eggs 1 3/4 cups water 1 1/2 cups all purpose flour Kosher salt Olive oil for the pan 1 1/2 cups basic tomato sauce, pureed in a blender 2 pounds whole-milk or part skim ricotta cheese 1 cup grated mozzarella cheese 1 large egg 2 teaspoons chopped fresh parsley leaves 1/2 cup Besciamella (basic bechamel) 1/2 cup chopped cooked spinach, all liquid squeezed out Kosher salt 1/4 cup finely grated pecorino Romano or Parmesan cheese Grated Pecorino Romano or Parmesan cheese for serving Instructions: In a large bowl, beat the eggs until frothy. Beat in a small portion of the water, followed by a small portion of the flour. Continue adding water and flour, beating after each addition, to make a smooth batter. Season with salt. Line a baking sheet with waxed paper or plastic wrap. Set aside. Brush a 8-inch crepe pan or nonstick pan with olive oil. Warm the pan over medium high heat. Pour 1/4 cup of the batter into the pan. Swirl the batter around the pan to evenly coat the bottom, and pour any excess batter into the bowl. The batter should cover the bottom of the pan in a thin layer. Cook the crepe until bubbles appear, about 1 minute. Flip the crepe over and cook the other side for an additional minute. Remove to the prepared baking sheet and continue cooking crepes, placing waxed paper or plastic wrap over each one on the baking sheet. (If the crepes begin to stick to the pan, brush it with more oil.) With this batter you will be able to make 24 crepes. Preheat the oven to 350 degrees. Divide 1/2 cup of the tomato sauce between 2 large baking dishes, and spread to cover the bottom with a thin layer. In a large bowl, stir together the ricotta, mozzarella, egg, parsley, besiamella, and spinach. Stir in 1 tablespoon of the Romano cheese and season with salt. Spread a rounded tablespoon of the filling across the bottom third of one crepe. Roll the crepe closed and place, seam side down, in one of the prepared baking dishes. Continue filling crepes and arranging them in the baking dishes, making sure that their sides don't touch. Spread a generous teaspoon of tomato sauce across the top of each crepe. Sprinkle with the remaining 3 tablespoons Romano cheese. Cover the baking dishes with aluminum foil and bake until the crepes puff, about 20 minutes. Remove the foil and bake until lightly browned, about 5 minutes. Serve immediately, with remaining warm tomato sauce and grated Romano or Parmesan cheese if desired.; ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]

" 28248,"Fancy Farmer's Cocktail Peach-and-Mint Ice Mold, recipe follows 4 cups vodka
3 cups creme de cassis
2 cups Peach Syrup, recipe follows 1/2 cup lime juice
1 bottle Champagne
3 cups sliced peaches, fresh or frozen 20 sprigs fresh mint 3 cups sliced peaches, fresh or frozen 2 cups sugar
Instructions: Place the peach-and-mint ice mold in a large punch bowl. Add the vodka, creme de cassis, peach syrup, lime juice and champagne. To serve, ladle into glasses over ice. Place the peaches and mint in the bottom of a 10- to 12-cup Bundt pan, and fill with cold water to about 1 inch from the top. Freeze until set, about 24 hours. To unmold, let sit at room temperature for about 10 minutes, or dip pan in a warm water bath for 10 to 20 seconds, then invert. Place the peaches, sugar and 2 cups water in a medium saucepan over medium-high heat. Bring to a simmer, and cook until the sugar dissolves and the peaches have softened, 8 to 10 minutes. Transfer to a blender; blend until smooth. Refrigerate until ready to use.
","[Chardonnay, Riesling, Moscato, Sparkling Shiraz]" 28249,"Light Chicken Enchiladas 2 tablespoons extra-virgin olive oil, plus more for brushing 1 to 2 jalapeno peppers, seeded and sliced 3 cloves garlic, smashed 1/2 teaspoon dried thyme or 1 1/2 teaspoons fresh thyme 1 medium white onion, minced 1/2 pound skinless, boneless chicken breast, halved lengthwise Kosher salt 3 to 4 tomatoes (about 1 1/2 pounds), cored and roughly chopped 1/2 teaspoon ground allspice 8 corn tortillas 1 1/2 cups shredded muenster cheese (about 6 ounces) 1 cup mixed fresh parsley and cilantro, chopped Instructions: Preheat the oven to 450 degrees F. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the jalapeno, garlic, thyme and half of the onion. Cook, stirring, until soft, about 3 minutes. Add the chicken, 1 teaspoon salt and 3/4 cup water. Bring to a boil, then cover and cook until the chicken is tender, about 6 minutes. Remove the chicken to a plate. Transfer the cooking liquid and vegetables to a blender; add the tomatoes and allspice and puree with the lid ajar. Wipe out the skillet, add the remaining 1 tablespoon olive oil and place over medium-high heat. Add the tomato mixture and cook until slightly reduced, 6 minutes. Pour into a baking dish. Brush the tortillas with olive oil and put on a baking sheet; bake 5 minutes. Shred the chicken. Top each tortilla with chicken and cheese, then roll up and arrange in the baking dish, seam-side down, spooning some sauce on top. Bake until the cheese melts, 4 minutes. Toss the herbs, remaining onion, and salt to taste. Sprinkle on top. Per serving: Calories 452; Fat 23 g (Saturated 9 g); Cholesterol 74 mg; Sodium 852 mg; Carbohydrate 35 g; Fiber 4 g; Protein 27 g ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]

" 28250,"Poached Eggs with Goat Cheese Crostini Topped with Stewed Sweet Bell Peppers 8 (1/4 -inch) thick slices crusty sourdough bread 1/2 cup fresh goat cheese 8 eggs Stewed Bell Peppers, recipe follows 4 sprigs fresh thyme, for garnish 1 large red bell pepper 1 large orange bell pepper 1 large yellow bell pepper 2 tablespoons olive oil 2 cloves garlic, thinly sliced Salt and pepper 2 tablespoons fresh thyme leaves,minced 2 cups chicken stock Dash red wine vinegar Instructions: In a large Dutch oven, bring 4 inches of water to a simmer over medium heat. While the water is coming to a simmer, make the crostini. Cut out rounds from each slice of bread using a 3-inch round cookie cutter. Lightly toast the 8 rounds in a toaster and spread the goat cheese evenly on each. Once the water is simmering, crack and slide each of the 8 eggs into the water. Adjust the heat to keep the water at a simmer. Poach the eggs until the whites are completely set and the yolks still feel soft to the touch. Remove the eggs from the water with a slotted spoon and place on a paper towel to drain.
To assemble, place 2 crostini on a plate and place a poached egg on each. Spoon 3 generous tablespoons of the Stewed Bell Peppers evenly over the tops of both eggs. Garnish with a sprig of thyme. Cut each bell pepper in half through its stem and remove the core, seeds, and ribs. Thinly slice each pepper half into 1/8-inch thick slices. In a medium saucepan, heat the olive oil over medium-high heat. When the oil is hot, add the slivered garlic and cook until the edges begin to turn a golden brown. Add all the sliced peppers into the pan and stir. Season with salt and pepper. Lower the heat to medium and cook the pepper mixture for 10 minutes. Once the peppers are limp, add the thyme and chicken stock and simmer uncovered until most of the stock has evaporated and the pan is almost dry. Add 2 or 3 drops of red wine vinegar. Keep the stew warm on the side until ready to serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 28251,"Soft Hard-Boiled Eggs 6 extra large eggs Kosher salt and freshly ground black pepper Instructions: Place the eggs a large saucepan and cover them with cool tap water. Bring the water to a boil, lower the heat and simmer for 3 minutes. Remove the eggs from the saucepan and immediately place them in a bowl of cold water until they are completely cool. Remove the shells, slice each egg in half lengthwise, sprinkle with salt and pepper and serve. ","[Chardonnay, Sauvignon Blanc, Riesling]" 28252,"Chicken Tortilla Casserole 4 boneless, skinless chicken breasts
Salt
Chicken Gravy, recipe follows
1 cup canned green chiles, chopped and drained
1 medium onion, finely chopped
1 clove garlic, minced
1 cup sour cream
1/2 teaspoon cumin
1/2 teaspoon salt
1/4 teaspoon pepper
Cooking spray Twenty-four 6-inch corn tortillas
3 cups shredded Cheddar 6 tablespoons butter
6 tablespoons all-purpose flour
1 cup chicken stock
1 cup milk
Salt and pepper Salt and pepper
Instructions: Add the chicken to a large stockpot, cover with water and add a large pinch of salt. Bring to a boil and cook until tender, about 30 minutes. Remove the chicken from the pot and set aside to cool. When cool enough to handle, shred the chicken and set aside. Reserve 3 1/3 cups of the broth (1 cup is for the chicken gravy, supplement with boxed stock if you don't have enough.) Preheat the oven to 350 degrees F. Spray a 13- by 9-inch baking dish with cooking spray. In a large saucepan, combine 2 1/3 cups of the reserved broth, the Chicken Gravy, green chiles, onions, garlic, sour cream, cumin, salt and pepper. Bring the mixture to a boil, stirring constantly. Remove from the heat. Spread 1 cup of the mixture into the prepared baking dish. Arrange a layer of 6 tortillas over the mixture, and then top with 1 cup shredded chicken and 1/2 cup of the Cheddar. Repeat this layer three more times, ending with cheese. Spread any remaining mixture over the cheese. Make sure all of the tortillas are covered or they will get very hard during baking. Bake uncovered for 30 minutes. Melt the butter in a medium saucepan and whisk in the flour to make a roux. Cook over medium heat, whisking constantly, until the mixture bubbles and the flour turns light brown in color. Gradually whisk in the stock and milk and continue to stir while cooking over medium heat. When the mixture thickens, after about 5 minutes, whisk in some salt and pepper. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 28253,"Creole Mussels with Rice 1 cup converted long-grain white rice 4 tablespoons unsalted butter Kosher salt 1/2 onion, diced 3 stalks celery, diced 2 large plum tomatoes, diced 2 cloves garlic, minced 1 tablespoon Worcestershire sauce 1 tablespoon Cajun seasoning 3/4 cup dry white wine 2 pounds mussels, scrubbed and debearded Chopped fresh parsley, for topping Instructions: Combine the rice, 1 tablespoon butter, 1/4 teaspoon salt and 2 cups water in a saucepan. Bring to a boil, stirring occasionally. Reduce the heat to low, cover and cook until the rice is tender, about 15 minutes. Remove from the heat and set aside. Meanwhile, melt 2 tablespoons butter in a large pot over medium-high heat. Add the onion and celery, season with salt and cook until just tender, about 8 minutes. Add the tomatoes, garlic, Worcestershire sauce and Cajun seasoning; cook until the tomatoes start breaking down, about 2 minutes. Add the wine and cook until reduced by half, about 4 minutes. Add 1 cup water and the mussels and season with salt. Cover and cook until the mussels open, 4 to 5 minutes (discard any unopened mussels). Remove from the heat and stir in the remaining 1 tablespoon butter; season with salt. Fluff the rice with a fork and divide among bowls. Top with the mussels and broth; sprinkle with parsley. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 28254,"Turkey Mushroom Sloppy Joes 8 ounces portobello mushrooms, very roughly chopped 2 tablespoons olive oil
1 medium onion, chopped
1 small red bell pepper, chopped
Kosher salt and freshly ground black pepper
1 pound ground turkey (85% lean)
One 13- to 15-ounce carton crushed tomatoes
1 1/2 teaspoons chili powder
1 teaspoon coconut aminos
1 teaspoon Worcestershire sauce 1 teaspoon apple cider vinegar
4 buns, for serving
Instructions: Pulse the mushrooms in a food processor until finely chopped. Heat the olive oil in a large skillet over medium-high heat until shimmering. Add the onion, bell pepper and 1/2 teaspoon each salt and pepper and cook, stirring occasionally, until slightly softened, about 4 minutes. Add the mushrooms and an additional 1/2 teaspoon salt and cook for 3 minutes. Add the ground turkey, 1 teaspoon salt and some pepper and cook, stirring and breaking up any clumps with a wooden spoon, until the mushrooms have released their liquid and the meat is browned, about 8 minutes. Add the crushed tomatoes, chili powder, coconut aminos, Worcestershire and apple cider vinegar. Bring to a simmer and cook, stirring occasionally, until slightly thickened, about 5 minutes. Serve on buns. ","[Syrah, Zinfandel, Tempranillo, Barbera]" 28255,"Sweet Potato, White Bean, and Pepper Tian 3 medium-large sweet potatoes (preferably dark orange), peeled, quartered lengthwise, and sliced 1/4-inch thick 1 (14-ounce) can small white beans, rinsed in a strainer 1 red bell pepper, cut into 1-inch chunks 1 green bell pepper, cut into 1-inch chunks 1 medium red onion, cut into 2-inch chunks and sections separated 2 plum tomatoes, cut into 1 1/2-inch chunks 5 garlic cloves, thinly sliced 1/2 teaspoon salt Generous seasoning freshly ground black pepper 1/3 cup olive oil 3 slices homemade-style white bread 1 tablespoon olive oil Instructions: Preheat the oven to 375 degrees F. Combine all the vegetables, garlic, salt, pepper, and oil in a large bowl and toss well. (The vegetables can be prepared to this point up to 4 hours in advance.) Pack the mixture into a 2 1/2 or 3-quart shallow baking dish and flatten the top surface. Bake 45 minutes. To make the fresh bread crumbs, tear up the bread and make crumbs out of it in a food processor or blender. Pour the crumbs into a bowl and drizzle with the oil. Rub the oil into the crumbs with your fingertips to moisten them evenly. Remove the tian from the oven. Spread the crumbs all over the top. Return the tian to the oven and bake 15 minutes more, or until the topping is a rich golden color. Let sit 10 minutes before serving. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 28256,"Italian Roast Chicken with Potatoes 1 (6 to 7-pound) whole, fresh capon chicken (a roasting chicken may be used) 1/4 cup dry rosemary leaves 1/4 cup dry thyme leaves 1/4 chopped garlic 3 medium onions, diced 3 carrots cut into rounds 2 celery stalks, chopped 3 pounds small potatoes, peeled 1/4 cup extra-virgin olive oil Salt and pepper Instructions: Preheat the oven to 375 degrees F. Wash the capon (actually a castrated male chicken) under cold running water, and soak for 1 hour in a pan of cold water in which 1/4 cup kosher salt has been dissolved. Drain and rinse again, using paper toweling to dry the bird inside and out. Season the capon inside and out with a generous amount of salt and pepper. Put half the rosemary and thyme and all of the chopped garlic inside the cavity of the capon, along with some of the onion, carrot and celery. Tie the legs of the capon together to aid in even roasting and place, breast side down in a roasting pan. Rub the remaining herbs on the outside of the capon, drizzle all the olive oil over the capon, scattering the rest of the vegetables (except the potatoes) in the pan along with the capon. Place the roasting pan into the oven and roast the capon for 20 minutes on its breast, before turning onto its back for an additional 20 minutes. When the capon has roasted for 20 minutes on its back, add the potatoes and continue roasting for an additional hour or until the bird is thoroughly cooked (a meat thermometer registers 165 degrees F at the leg joint). Adjust seasoning with salt and pepper and remove from the oven, allowing the capon to rest for 15 minutes before serving. ","[Barolo, Barbaresco, Chianti, Tempranillo]" 28257,"Watercress Avgolemono Soup 8 cups low-sodium chicken broth 3/4 cups medium-grain rice Kosher salt and freshly ground black pepper 3 large eggs 3 lemons, 1 zested and 3 juiced (about 1/2 cup juice) 3 lemons, 1 zested and 3 juiced (about 1/2 cup juice)
2 bunches watercress (about 12 ounces), woody stems trimmed, coarsely chopped Instructions: Bring the chicken broth to a boil in a medium saucepan, covered, over high heat. Stir in the rice, some salt to taste and a bit of black pepper. Cover, lower the heat to medium-low and boil until the rice is just cooked through, about 15 minutes. When the rice is just about done, beat the eggs with a whisk in a medium bowl. Whisk in the lemon juice. Whisking constantly, slowly ladle about 2 cups of the hot broth into the eggs. Lower the heat under the remaining broth to low and whisk the egg mixture into the pan. Stir with a wooden spoon until the soup thickens slightly, about 2 minutes. Do not let the soup boil. Remove the soup from the heat and stir in the lemon zest and watercress; let sit until the watercress is tender but still vibrant green, 1 to 2 minutes. Ladle into 6 bowls and sprinkle each serving with a bit of black pepper. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 28258,"Savory Parmesan Popcorn 1/2 cup grated Parmesan 1/2 teaspoon garlic salt 1/2 teaspoon paprika
1/2 teaspoon freshly ground black pepper
1/2 teaspoon fine sea salt
1/4 teaspoon ground turmeric
1/2 cup popping corn
3 tablespoons unsalted butter, melted
1 tablespoon olive oil
Instructions: Combine the Parmesan, garlic salt, paprika, pepper, salt and turmeric in a small bowl. Combine the popping corn and melted butter in a large pot. Cover and cook over medium heat, shaking the pot with increasing frequency as the popping increases. Continue until the popping is reduced to a couple of seconds between pops, then remove from the heat and transfer the popcorn to a large brown bag. Drizzle the popcorn with the olive oil and sprinkle about 3 tablespoons of the seasoning into the bag. Shake up the popcorn. Sprinkle with additional seasoning to taste and serve warm. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 28259,"Apple Cake \Tatin
6 tablespoons (3/4 stick) unsalted butter, at room temperature, plus extra for greasing the dish 1 1/4 Granny Smith apples, peeled and sliced into 12 pieces 1 3/4 cups granulated sugar, divided 2 extra-large eggs, at room temperature 1/3 cup sour cream 1/2 teaspoon grated lemon zest 1/2 teaspoon pure vanilla extract 1 cup plus 2 tablespoons all-purpose flour 1/2 teaspoon baking powder 1/4 teaspoon kosher salt Confectioners' sugar Instructions: Preheat the oven to 350 degrees F. Generously butter a 9-inch glass pie dish and arrange the apples in the dish, cut side down. Combine 1 cup of the granulated sugar and 1/3 cup water in a small saucepan and cook over high heat until it turns a warm amber color, about 360 degrees F on a candy thermometer. Swirl the pan but don't stir. Pour evenly over the apple slices. Meanwhile, cream the 6 tablespoons of butter and the remaining 3/4 cup of granulated sugar in the bowl of an electric mixer fitted with the paddle attachment, until light and fluffy. Lower the speed and beat in the eggs 1 at a time. Add the sour cream, zest, and vanilla and mix until combined. Sift together the flour, baking powder, and salt and, with the mixer on low speed, add it to the butter mixture. Mix only until combined. Pour the cake batter evenly over the apple slices and bake for 30 to 40 minutes, until a cake tester comes out clean. Cool for 15 minutes, then invert the cake onto a flat plate. If an apple slice sticks, ease it out and replace it in the design on top of the cake. Serve warm or at room temperature, dusted with confectioners' sugar. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 28260,"Chocolate Fruit Cake 12 1/4 ounces (350 grams) dried soft prunes, chopped 8 3/4 ounces (250 grams) raisins 4 1/2 ounces(125 grams) currants 6 1/4 ounces (175 grams) unsalted butter, softened 6 1/4 (175 grams) dark muscovado sugar 6 1/4 fluid ounces (175 ml) honey 4 1/2 fluid ounces (125 ml) coffee liqueur 2 oranges, zested and juiced 1 teaspoon mixed spice 2 tablespoons good quality cocoa 3 free-range eggs, beaten 5 1/4 ounces (150 grams) plain flour 2 1/2 ounces (75 grams) ground almonds 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1-ounce (25 grams) dark chocolate-covered coffee beans Edible glitter Gold mini balls About 10 edible gold stars Instructions: Preheat the oven to 300 degrees F (150 degrees C). Line the sides and bottom of an 8 by 3 1/2-inch deep, round loose-bottomed cake tin with a layer of reusable silicon baking parchment. When lining the tin with the parchment, cut the material into strips that are twice as high as the tin itself (it is easier to use two shorter strips of parchment, than one long strip); the height of the strips protects the cake from catching on the outside of the cake tin. Place the fruit, butter, sugar, honey, coffee liqueur, orange zest and juice, mixed spice and cocoa into a large wide saucepan. Heat the mixture until it reaches a gentle boil, stirring the mixture as the butter melts. Let the mixture simmer for 10 minutes. Remove the saucepan from the heat and leave to stand for 30 minutes. After 30 minutes, the mixture will have cooled a little. Add the eggs, flour, ground almonds, baking powder and baking soda, and mix well with a wooden spoon or spatula until the ingredients have combined. Carefully pour the fruitcake mixture into the lined cake tin. Transfer the cake tin to the oven and bake for 1 3/4 to 2 hours, or until the top of the cake is firm but will has a shiny and sticky look. At this point, if you insert a sharp knife into the middle of the cake, the cake should still be a little uncooked in the middle. Place the cake on a cooling rack. Once the cake has cooled, remove it from the tin. To decorate, place the chocolate-covered coffee beans in the centre of the cake and arrange the gold stars around the perimeter of the top of the cake. Then sprinkle some gold mini-balls over the whole cake and sprinkle the top with edible glitter. ","[Merlot, Cabernet Sauvignon, Pinotage, Tempranillo]" 28261,"Coriander and Cumin Chicken Pita with Cucumber Salad and White Sauce 3 tablespoons canola oil, plus more for drizzling 1 tablespoon ground cumin 1 tablespoon dried oregano Kosher salt 1 1/2 teaspoons ground coriander 1 teaspoon cayenne pepper 1 teaspoon ground ginger Zest of 1 lemon 6 boneless, skinless chicken thighs 6 pitas 1/2 cup finely chopped fresh dill 2 tablespoons white vinegar 1 large cucumber, sliced into 1/4-inch-thick half-moons 1 Roma tomato, diced 1/2 large red onion, thinly sliced Kosher salt and freshly ground black pepper 1/2 cup mayonnaise 1/2 cup plain yogurt 2 tablespoons white vinegar 1/2 tablespoon garlic powder 1/2 tablespoon onion powder Instructions: For the chicken pita: Combine the oil, cumin, oregano, coriander, cayenne, ginger, lemon zest and 1 tablespoon salt in a medium bowl. Add the chicken thighs and rub with the marinade. Cover and refrigerate for at least 6 hours and ideally 24 hours. For the cucumber salad: Add the dill, white vinegar, cucumber, tomato and onion to a small bowl and stir until the cucumber and tomato are evenly coated in the vinegar and dill. Season with salt and black pepper. Set aside. For the white sauce: Combine the mayonnaise, yogurt, white vinegar, garlic powder and onion powder to a small bowl and mix until combined. Prepare a grill for medium heat. Remove the chicken from the marinade, letting excess drip off, and drizzle with canola oil before placing on the grill. Cook for 6 minutes on one side, then flip and cook until an instant-read thermometer inserted in the thickest part of the thigh reaches 165 degrees F, about 4 minutes. Slice the chicken about 1/2 inch thick. Toast the pita on the grill for about 1 minute per side and assemble the pita with the chicken, cucumber salad and white sauce on top. ","[Chardonnay, Pinot Grigio, Vermentino, Grenache Blanc]

" 28262,"Bison Tenderloin with Piquillo Pepper Pesto and Tapenade Mashed Potatoes One 14-ounce can piquillo peppers, drained 1/4 cup grated Parmesan 1/4 cup pine nuts, toasted
3 cloves garlic 1 tablespoon honey
Pinch red cl flakes
Extra-virgin olive oil, as needed Kosher salt and freshly ground black pepper
1/2 cup nicoise olives, pitted 2 anchovies
2 cloves garlic Extra-virgin olive oil, as needed for the tapenade and drizzling 4 medium Yukon gold potatoes, peeled and cut into 1/2-inch dice Kosher salt and freshly ground black pepper 2 cups milk
1 stick (8 tablespoons) unsalted butter, cut into chunks
5 tablespoons mascarpone Oil, for coating the pan Four 6-ounce bison tenderloins Kosher salt and freshly ground black pepper 1 stick (8 tablespoons) unsalted butter, cut into 1/2-tablespoon slabs
Micro arugula, for garnish 2 tablespoons minced chives, for garnish
Instructions: For the piquillo pepper pesto: Combine the piquillo peppers, Parmesan, pine nuts, garlic, honey and red cl flakes in a food processor and process. While processing, drizzle in enough oil to create an emulsified sauce. Season with salt and pepper. Reserve. For the tapenade: Combine the olives, anchovies and garlic in a food processor and process. While processing, drizzle in enough oil to create an emulsified sauce. For the mashed potatoes: Put the potatoes in a pot, cover with cold salted water and bring to a boil over medium-high heat. Cook until fork-tender, 5 to 7 minutes. In a separate saucepan heat up the milk. Drain the potatoes well to remove any excess water. Using a ricer, mash the potatoes into a mixing bowl while they are hot. Add the butter, mascarpone and a splash of the hot milk and fold into the potatoes until incorporated. Add just enough milk to achieve a velvety consistency. Season with salt and pepper. To keep warm until serving, place the bowl over a pot of simmering water. For the bison: Preheat the broiler on high. Place a large saute pan on high heat and add enough oil to coat the bottom of the pan. Sprinkle both sides of the bison tenderloins well with salt and pepper and place on the smoking-hot pan to sear. Once a crust has formed on the bottom, remove the meat from the pan and slice it. Return the slices to the pan. Spread the slabs of butter on top of the meat. Season with a little more salt and pepper and place under the broiler until the butter is melted. Put the arugula in a bowl, drizzle with extra-virgin oil and toss together. Season with salt and pepper. To assemble: Barely fold 2 tablespoons of the tapenade into the potatoes. Place several pieces of the bison on each plate and top with a dollop of the piquillo pepper pesto. Spoon some of the pan butter sauce over the bison and garnish with some arugula. Put a scoop of the tapenade-marbled potatoes next to the bison and garnish with minced chives. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 28263,"Tuna Tartare on Fried Potato Gaufrettes 1/2 pound ahi tuna, small dice 1/2 cup minced green onions 1 teaspoon minced fresh ginger 1 teaspoon wasabi paste 1/2 teaspoon sesame oil 1/4 cup soy sauce Lime juice or yuzu 1 pound potato, waffle sliced on a mandolin Cooking oil, for deep frying Salt Instructions: Preheat a deep pot of oil or a deep fryer to 325 degrees F. In a bowl, combine the tuna, green onions, ginger, wasabi, sesame oil, soy sauce and lime juice, and mix until well blended. Taste and adjust seasoning with lime juice or soy sauce. Set bowl over ice. Deep-fry the potato gaufrettes until crisp and golden. Drain onto a paper towel lined plate and season with salt. Place a spoonful of the tuna tartare on one end of each potato gaufrette. Repeat process until you have enough to arrange on a serving platter. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 28264,"Sicilian Pizza 4 cups all-purpose flour, plus more for dusting 2 teaspoons sugar 2 teaspoons kosher salt 1 teaspoon instant yeast 1 3/4 cups warm water (100 degrees F to 110 degrees F) 6 tablespoons extra-virgin olive oil, plus more for the bowl 1 28-ounce can whole peeled tomatoes (preferably San Marzano) 1 1/2 teaspoons kosher salt, plus more for sprinkling 12 ounces whole milk mozzarella, thinly sliced Instructions: Make the dough: Whisk the flour, sugar, salt and the yeast in a medium bowl. Pour the warm water into a large bowl, then add the flour mixture and stir until combined. Stir in 2 tablespoons olive oil to make a very sticky dough. Turn out onto a lightly floured surface and knead, dusting with more flour as needed, until the dough comes together and no longer sticks to your fingers, about 2 minutes. Transfer to a lightly oiled large bowl and turn to coat. Tightly cover with plastic wrap and refrigerate overnight. Coat an 11-by-17-inch rimmed baking sheet with 3 tablespoons olive oil. Add the dough and stretch it to fit the baking sheet. Brush with the remaining 1 tablespoon olive oil. Loosely cover with plastic wrap and let rise at room temperature until puffy, about 2 hours. Meanwhile, position a rack in the upper third of the oven and preheat to 450 degrees F. Make the sauce: Combine the tomatoes and their juices and the salt in a medium bowl and crush well with your hands or a potato masher. Uncover the dough and sprinkle with salt. Gently place the baking sheet in the oven (the dough might deflate if it is knocked). Bake until golden, about 20 minutes. Remove the crust from the oven, top with the sliced mozzarella and cover with 2 cups of the crushed tomatoes. Bake until the cheese is bubbling through the sauce and starts browning, 15 to 20 more minutes. Let the pizza stand 10 minutes, then remove from the pan using a spatula and transfer to a cutting board. Let cool 1 to 2 minutes before slicing. ","[Barolo, Barbaresco, Chianti, Tempranillo]" 28265,"Spicy Turkey Breast 2 teaspoons toasted fennel seed, ground 1 1/2 teaspoons kosher salt
1 teaspoon dried oregano
1 teaspoon onion powder
1 teaspoon smoked paprika
1 cup crumbled store-bought cornbread 1/2 cup milk, at room temperature
1 pound sweet Italian sausage, casings removed
1/2 cup grated Pecorino cheese
2 teaspoons Calabrian chili paste
2 (2-pound) boneless, skin-on turkey breast halves, butterflied Six 1-inch thick slices ciabatta bread
6 tablespoons extra-virgin olive oil Instructions: Preheat the oven to 425 degrees F. Mix together the fennel seed, salt, oregano, onion powder and smoked paprika in a small bowl. Set aside. Mix together the cornbread and milk in a medium bowl. Allow the mixture to soak for 10 minutes. Stir in the sausage, Pecorino and chili paste. Use your hands to mix well. Lay the turkey breasts skin-sides down on a cutting board so that they are open like a book. Pat half the stuffing onto each skinless side, leaving a 1/2-inch border, then close each half so the skin sides are up. Tie each turkey breast tightly with 4 pieces of butcher's twine about 1 1/2 to 2 inches apart. Rub the seasoning mix all over the turkey. Lay the bread on a rimmed baking sheet and drizzle with 2 tablespoons of the olive oil. Place the turkey breasts skin-sides up on the bread and drizzle the remaining 4 tablespoons olive oil over the tops. Roast 30 minutes, then reduce the heat to 375 degrees F and continue to roast until the skin is brown and crisp and an instant-read thermometer reads 160 degrees F, about 40 minutes more. Allow the turkey to rest for 10 minutes before slicing and serving. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 28266,"Pecan Rum Raisin Ice Cream 1/3 cup dark raisins 1/3 cup golden raisins 1/2 cup dark rum, such as Mount Gay 1 3-inch strip of orange zest 1 1/2 cups heavy cream 3/4 cup whole milk 1 vanilla bean, split lengthwise 2/3 cup sugar, divided 4 extra-large egg yolks Pinch of kosher salt 1/2 cup pecans, toasted, cooled and roughly chopped (see note) Instructions: Place the dark and golden raisins, rum and orange zest in a small saucepan. Bring the mixture to a boil over medium heat, remove from the heat, cover and set aside. Meanwhile, pour the cream, milk, vanilla bean and 1/3 cup of the sugar into a large saucepan and heat it to a simmer over medium heat. Place the egg yolks, the remaining 1/3 cup of sugar and the salt into the bowl of an electric mixer fitted with the paddle attachment and beat on high speed for 3 to 4 minutes, until very thick. When the beater is lifted, the mixture will fall back on itself in a slow ribbon. With the mixer on low, pour 1/2 cup of the hot cream mixture into the egg mixture. While stirring with a wooden spoon, pour the egg mixture back into the saucepan and cook over medium-low heat, stirring almost constantly, for 8 to 10 minutes, until thickened (175 degrees F to 180 degrees F on a candy thermometer). The mixture will be thick enough to coat the back of the spoon (your finger should leave a trail on the back of the spoon). Immediately pour the mixture through a fine-mesh sieve, discarding the vanilla bean. Refrigerate for at least 3 hours, until cold. When ready to freeze, drain the raisin mixture, reserving the rum and discarding the orange zest. Mix 3 tablespoons of the drained rum into the cream mixture (discard the rest). Pour the mixture into an ice cream maker and freeze according to the manufacturer's directions. At the end, stir in the raisins and pecans, transfer to a quart container and freeze. ","[Chardonnay, Port, Tawny Port, Moscato]

" 28267,"Green Beans and Cherry Tomatoes 2 tablespoons olive oil 3 cloves garlic, chopped 1 pint cherry tomatoes, sliced in half 1 pound green beans, ends trimmed Kosher salt and freshly ground black pepper Instructions: Heat 2 tablespoons olive oil over a medium-high heat in a large skillet. Add the garlic and saute until golden. Add the tomato halves and reduce the heat to medium-low, stir well, and cover with a lid. Cook for 5 minutes, until the tomatoes are melted into the oil.
Add the green beans and season with salt and pepper. Stir well, lower the heat to a low heat and stir from time to time. The green beans will be ready in 10 minutes. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gruner Veltliner]" 28268,"Air Fryer Crab Cakes with Chipotle Sauce 1 large egg 1/3 cup mayonnaise 1/2 cup finely diced red bell pepper (about 1 small bell pepper) 2 tablespoons chopped fresh chives 2 tablespoons chopped fresh parsley 1 teaspoon grated lemon zest plus 2 tablespoons fresh lemon juice 2 teaspoons Dijon mustard 2 teaspoons seafood seasoning, such as Old Bay Kosher salt and freshly ground black pepper 1 pound fresh lump or jumbo lump crabmeat, picked over for shells and cartilage 3/4 cup panko breadcrumbs Nonstick cooking spray, for the air-fryer basket and crab cakes Lemon wedges, for serving 1/2 cup mayonnaise 1/4 cup sour cream 2 chipotle chiles in adobo sauce, finely chopped, plus 2 teaspoons adobo sauce 2 tablespoons chopped fresh chives 1 tablespoon chopped fresh parsley 1 teaspoon grated lemon zest plus 2 teaspoons fresh lemon juice Kosher salt and freshly ground black pepper Instructions: For the crab cakes: Whisk together the egg, mayonnaise, bell pepper, chives, parsley, lemon zest and juice, mustard, seafood seasoning, 1 teaspoon salt and several grinds of black pepper in a large bowl. With a rubber spatula or large spoon, very gently fold the crab and panko into the mixture. Try to avoid breaking up lumps of crab as much as possible. Cover the crab mixture with plastic wrap and allow to rest in the refrigerator for at least 30 minutes and up to 1 day. This will allow the panko to absorb more liquid and help bind the crab cakes together better. For the chipotle sauce: While the crab mixture is resting, stir together the mayonnaise, sour cream, chipotles and adobo sauce, chives, parsley and lemon zest and juice in a small bowl until combined. Season with salt and black pepper and set aside. (The sauce can be refrigerated, covered with plastic wrap, up to 1 day.)
Just before cooking, divide the crab-cake mixture into 4 portions. Lightly compact each portion to form a patty (about 3 1/2 inches in diameter) with your hands to ensure they hold their shape while cooking and place onto a large plate.
Preheat the air fryer to 375 degrees F and spray the basket with cooking spray. Place the crab cakes into the basket and spray the tops with cooking spray. Cook until deep golden brown and crisp, flipping halfway through and spraying again with cooking spray, about 16 minutes. Serve warm with chipotle sauce and lemon wedges.
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 28269,"Crabby Lobster Sliders 8 to 10 ounces thawed frozen uncooked lobster tails 24 ounces light beer
2 cloves garlic, mashed
1/2 lemon 2 tablespoons olive oil 2 tablespoons finely chopped shallots 2 cloves garlic, minced 1/2 cup chopped mixed bell peppers (red, yellow, orange and green) 8 ounces thawed frozen crab meat, preferably uncooked 1 teaspoon Creole seasoning
Pinch seafood seasoning
1/2 lemon
1 cup Italian-style breadcrumbs 1/2 cup chopped mixed bell peppers (red, yellow, orange and green) 2 tablespoons chopped fresh basil 2 tablespoons dried thyme
1 tablespoon chopped fresh dill 1 tablespoon freshly ground black pepper
1 teaspoon cayenne 1 teaspoon nutmeg
1 teaspoon salt
1/2 cup half-and-half 1/2 cup grated Parmigiano-Reggiano 2 eggs
1/3 cup sweet Thai chili sauce 3 tablespoons mayonnaise
1 teaspoon red pepper flakes
Neutral oil, for cooking patties 8 slider buns or small Hawaiian rolls, toasted 1 cup arugula or baby spinach Instructions: For the lobster: Prepare an ice water bath and set aside. Place the lobster in a pot and cover with the beer. Add the garlic and lemon and bring to a boil. Boil until the lobster shell turns a reddish color, 8 to 10 minutes. Immediately put the lobster into the ice bath to cool for approximately 5 minutes. Remove the lobster meat from the shell and chop into small chunks. For the crab and lobster mixture: Over medium-high heat in a saute pan, saute the olive oil, shallots and garlic until the shallots become slightly caramelized. Add the peppers. Add the crab and lobster to the pan and continue to saute, about 5 minutes. Add the Creole and seafood seasoning and finish with a squeeze of lemon juice. For the breadcrumb mixture: In a large mixing bowl, combine the breadcrumbs, peppers, basil, thyme, dill, black pepper, cayenne, nutmeg and salt. Add the crab and lobster mixture from saute pan and mix together. Add the half-and-half, Parmigiano-Reggiano and eggs and mix to combine. Form the mixture into 8 patties and refrigerate for a minimum of 1 hour. For the sauce: Mix together the Thai chili sauce, mayonnaise and red pepper flakes in a bowl until combined. Heat some oil in a frying pan over medium-high heat. Fry the crabby lobster patties on each side until golden brown, about 4 minutes per side. Place the crabby lobster patties on the buns and top with the sauce and some arugula or spinach. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 28270,"Huckleberry Ketchup 2 tablespoons vegetable oil 2 medium yellow onions, minced 1 teaspoon minced garlic 12 Roma plum tomatoes, seeded and quartered 3 pounds huckleberries, or blueberries, strawberries, blackberries or any combination 2 cups dry red wine 1 cup red wine vinegar 2 oranges, zested and juiced 8 juniper berries 3 sprigs fresh thyme 1 teaspoon black peppercorns 2 bay leaves 1 cup brown sugar 2 tablespoons tomato paste 1 teaspoon salt 1/4 cup gin (optional) Instructions: In a large saucepan heat the oil over medium high heat. Add the onions and cook until they begin to caramelize, about 6 minutes. Add the garlic and cook 2 minutes, then add the tomatoes and cook, stirring often, until they start to release some of their moisture, about 5 minutes. Add the huckleberries to the pot, reduce the heat to medium low, and cook for 5 minutes. Add the remaining ingredients, except the gin, and stew over medium heat until the mixture is thick and has reduced in volume by nearly 3/4, about 15 to 20 minutes. Stir in the gin and cook an additional 3 minutes. Strain the ketchup into a small bowl and allow to cool before serving. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Zinfandel]" 28271,"Bruschetta with Ricotta and Marmalade 12 slices (1/2-inch-thick) ciabatta or other rustic white bread 15 ounces ricotta cheese 3/4 cup orange marmalade Instructions: Heat a grill pan over medium-high heat. Grill the bread until golden brown, about 4 minutes per side. Spread 2 tablespoons of ricotta over each piece of toast. Spoon 1 tablespoon of marmalade over the ricotta, and serve.; ","[Vermentino, Sauvignon Blanc, Pinot Grigio]" 28272,"Fried Chicken 2 fryer chickens, each cut into 8 pieces
4 1/4 cups buttermilk
5 cups all-purpose flour
3 tablespoons seasoned salt, such as Lawry's
2 teaspoons paprika
2 teaspoons freshly ground black pepper
2 teaspoons ground dried thyme
1 teaspoon cayenne pepper, plus more for seasoning
1/4 cup milk
Canola or vegetable oil, for frying Instructions: Thoroughly rinse the chicken pieces, then place them in a bowl and cover with 4 cups of the buttermilk. Soak in the fridge overnight or up to 24 hours.
When you're ready to fry the chicken, remove the bowl from the fridge and let it sit on the counter for 30 minutes, just to take the chill off. In the meantime, preheat the oven to 360 degrees F and mix up the breading. Place the flour, seasoned salt, paprika, black pepper, thyme and cayenne (plus extra cayenne if you like heat) in a very large bowl. Stir together well. In a small bowl, combine the remaining 1/4 cup buttermilk and the milk. Pour the milk mixture into the flour mixture and gradually mix with a fork until there are little lumps throughout; these will adhere to the chicken and make for a crispier breading. If necessary, add a little more flour or milk to make the breading slightly lumpy. Heat 1 1/2 to 2 inches of oil in a deep skillet over medium-high heat until a deep-fry thermometer reaches 365 degrees F. Lower the heat slightly, if necessary, to keep the oil from getting hotter. Working in batches, thoroughly coat each chicken piece with breading, pressing extra breading onto the chicken if necessary. Place the breaded pieces on a plate. Add the breaded chicken to the oil, 3 or 4 pieces at a time; make sure they don't stick together. Cover the pan and fry for 5 to 7 minutes, checking occasionally to make sure the chicken isn't getting too brown. Turn the pieces over, cover again, and cook for 3 to 5 minutes more. All the while, monitor the temperature of the oil to make sure the chicken doesn't burn. Transfer the fried chicken to a baking sheet and continue frying the rest of the chicken. When all the chicken has been fried, remove the wings and legs to a plate and keep covered. (These should be cooked all the way through by now, but always check if any pink juice or meat is visible. If so, return to the hot oil for another minute or so, until fully cooked.) Leave the thighs and breasts on the baking sheet. Bake the thighs and breasts for 15 minutes to finish cooking. (Sometimes I'll cut into the thicker part of one of the larger pieces just to make sure the chicken is cooked through. If any pink juice or meat is visible, the chicken needs to continue cooking in the oven.) ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, GSM]" 28273,"Oven-Dried Tomatoes 12 firm-ripe Roma tomatoes Olive oil Kosher salt Pepper 1 teaspoon dried thyme Instructions: Preheat an oven to 275 degrees. Slice each tomato in 1/2 lengthwise, without coring. Then slice each piece in 1/2 again, top to bottom, so that you have 4 equal-size slices from each tomato. Push or squeeze out seed pockets. Lightly brush a large baking sheet with olive oil. Spread tomato slices on baking sheet. Brush tops of tomatoes lightly with more oil, then sprinkle generously with salt, pepper, and thyme. Put tomatoes in oven and bake until dehydrated but still slightly flexible, about 2 hours (check after 1 1/2 hours and make sure tomatoes are not scorching). ","[Ros, Vermentino, Sauvignon Blanc, Grner Veltliner]" 28274,"Macaroon Ice Cream Sandwiches 3 large egg whites 1/2 cup sugar 1/8 teaspoon salt 1/4 teaspoon vanilla extract 1 14-ounce package sweetened shredded coconut 3 pints vanilla ice cream, slightly softened Instructions: Preheat the oven to 325 degrees F and line a baking sheet with parchment paper. Whisk the egg whites, sugar, salt and vanilla in a large bowl until combined; fold in the coconut. Flatten heaping tablespoonfuls of the coconut mixture into 2-inch disks; place them about 1 inch apart onto the baking sheet. Bake until golden brown around the edges, 20 to 25 minutes. Let cool 10 minutes on the baking sheet, then transfer to a rack to cool completely. Gently sandwich the macaroons with the vanilla ice cream; freeze until set, at least 15 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 28275,"Chinatown Steamed and Roasted Duck 1 whole (4 to 5 pound) duck 1 tablespoon Chinese five-spice powder 2 teaspoons sugar 2 teaspoons salt 5 big slices fresh ginger 4 garlic cloves 1/2 bunch green onions 1 tangerine,peel cut in big strips 1/4 cup rice vinegar 1/2 cup honey 1/2 cup soy sauce Instructions: Duck is notoriously a fatty bird, to diminish the fat and produce a crispy skin, begin by trimming the excess fat from the neck and body. Rinse the duck, inside and out, and pat dry thoroughly with paper towels. Combine the Chinese five-spice, sugar, and salt in a small bowl. Rub the spice mixture all over the duck, inside and out. Salt and five-spice powder makes a fragrant dry marinade, which draws some of the moisture from the duck so that the spices penetrate. Stuff the duck cavity with the aromatics: the ginger, garlic, green onions, and tangerine peel. Fold the wing tips back under the duck and tie the legs together with kitchen string. Poke the duck breast a few times, piercing the skin. Place a roasting pan on the stovetop over 2 burners and fill with 2-inches of water, turn the heat to medium. Set a V-rack insert inside the pan and lay the duck on the rack, breast-side up. Cover tightly with aluminum foil. Steam the duck for 45 minutes, checking the water level periodically. Steaming the duck first melts away some of the fat and shrinks the skin. In a small saucepan combine the vinegar, honey, and soy sauce over low heat. Cook and stir for 5 minutes until thick. The duck will be lacquered with the sweet glaze, which caramelizes during roasting, making the skin crisp and brown. Preheat the oven to 375 degrees F. Take the foil off the duck, remove the rack with the duck, and pour out the water and all the fat that has rendered out (this is great to use in other dishes like fried rice.) Put the rack with the duck back inside the roasting pan. Baste the duck with the vinegar mixture, until all the skin is completely coated in the glaze. Stick the whole thing in the oven. Roast the duck for 1 hour, basting periodically with any remaining glaze to set in a deep mahogany color. Tent the breast with some foil if it gets too dark. The legs will wiggle easily when it's done. Carve and serve. ","[Pinot Noir, Barbera, Tempranillo, Garnacha]

" 28276,"Pulled Pork Tacos with Citrus Salsa One 3-pound boneless pork shoulder, trimmed, cut into 1 1/2-inch pieces 1 tablespoon kosher salt, plus more for seasoning 1 teaspoon freshly ground black pepper, plus more for seasoning 3 tablespoons extra-virgin olive oil One 14.5-ounce can low-sodium chicken broth (2 cups) 1 cup orange juice 1 tablespoon whole cumin seeds or 1 teaspoon ground cumin 3 jalapeno chiles, halved lengthwise 3 cloves garlic, smashed 1 onion, coarsely chopped 3 large oranges 1 grapefruit 2 tablespoons grapeseed oil 1 tablespoon agave or honey 1 tablespoon white wine vinegar 1/2 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper Eight 6-inch corn tortillas 1/2 head napa cabbage, finely shredded (about 2 cups) Instructions: For the pork: Sprinkle the pork with the salt and pepper. Heat the oil over medium-high heat in a 5-quart saucepan. Cook the pork until brown, about 10 minutes. Add 3 cups water, the chicken broth, orange juice, cumin, chiles, garlic and onion. Bring the mixture to a boil. Reduce the heat to a simmer and cook until the pork is very tender, for 2 hours. Shred the pork into small pieces, using 2 forks. Season with salt and pepper. For the salsa: Cut the ends off the oranges and grapefruits, place cut-side down on the counter, and cut away the peel. Using a paring knife, cut along the membrane on both sides of each segment. Coarsely chop the fruit segments. Squeeze the juice from the membranes and reserve. Whisk together 2 tablespoons of the reserved citrus juice, oil, honey, vinegar, salt and pepper in a small bowl until smooth. Add the fruit segments and toss until coated. To serve: Warm the tortillas by holding them over a burner for 30 seconds on each side or place in a dry skillet and heat over medium heat until warmed through. Place 1/4 cup of shredded cabbage in the center of each tortilla and place the pork on top. Spoon the salsa over the meat and serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 28277,"The Sour Apple 1 ounce vodka 1/2 ounce Melon liquer 1/2 ounce Southern Comfort 1 ounce lime cordial Instructions: Combine ingredients in a shaker with ice and mix vigorously. Stop when the shaker is too cold to hold. Strain into a chilled martini glass and garnish with a sour gummy worm or lemon twist. ","[Vodka, Lime Cordial]" 28278,"Chilaquiles Cha Cha Cha 4 tablespoons olive oil 2 tablespoons chopped garlic 1/2 medium onion, chopped 6 ounces tomatillo sauce, recipe follows 6 ounces orange tomato sauce, recipe follows Salt and freshly ground black pepper Ground cumin, to taste Tortilla chips, recipe follows 3 eggs 2 ounces grated Parmesan 2 ounces grated mozzarella Fresh cilantro, chopped, for garnish 1 pound tomatillos 4 cloves garlic 3 Serrano chilies 1/2 bunch fresh cilantro 1/4 yellow onion 1/2 tablespoon ground cumin Salt and freshly ground black pepper 1 pound ripe Roma tomato 1 teaspoon dried oregano Salt and freshly ground black pepper Oregano, to taste Sugar, to taste Jalapenos in vinegar, to taste 2 flour tortillas Salt Instructions: In a 12-inch pan, heat the olive oil over high heat. Add the garlic and onions and cook until golden, about 5 minutes. For the tomatillo and orange tomato sauce: In a food processor, pulse ingredients for tomatillo sauce for 15 seconds. Do the same for the orange tomato sauce. For the tortilla chips: Cut the tortillas in half and cut each half into 4 triangles. Deep-fry in hot oil until golden crispy. Drain on paper towels and sprinkle with salt while hot. Add the salt, pepper, cumin and sauces to the pan. When sauce is hot, add the chips and the eggs and stir. Add the cheese just before serving. Garnish with cilantro. ","[Rioja, Tempranillo, Garnacha, Pinot Grigio]

" 28279,"Baked Scallops and Seared Tournedos with Artichoke Hearts and Asparagus Tips 8 large sea scallops, trimmed of foot at base of each scallop 2 tablespoons melted butter 2 cloves garlic, minced 1 shallot, chopped 1/4 teaspoon nutmeg, freshly grated or a few pinches ground Salt and pepper 2 tablespoons extra-virgin olive oil 1/2 cup Italian bread crumbs A handful flat leaf parsley leaves, chopped A drizzle olive oil 1 tablespoon butter 2 tournedos (fillet of beef steaks, each 1 to 1 1/4-inch thick) Grill seasoning blend or coarse salt and cracked black pepper 2 slices good quality white slicing bread, toasted and buttered 1 /2 cup Madeira or Sherry 2 sprigs fresh tarragon, chopped, 1 tablespoon 1 pound thin asparagus spears, cut tender tips into 2-inch pieces 1 (15-ounce) can quartered artichoke hearts, drained 1/4 lemon, juiced A drizzle extra-virgin oil Salt and pepper Buttered toast Edible flowers, available in fresh herb section of produce department, for garnish Instructions: Preheat oven to 425 degrees F. Toss scallops with melted butter, garlic, shallots, nutmeg, salt, and pepper in a medium bowl. Transfer to shallow casserole dish. Combine extra-virgin olive oil and bread crumbs. Scatter bread crumbs over scallops and place in the casserole. Bake scallops 10 to 12 minutes or until bread crumbs are deep golden and scallops are opaque. Heat a small skillet over medium to medium high heat. Coat pan with oil and butter and add room temperature fillet of beef steaks. Meat will sear in hot pan. Cook beef 4 minutes on each side for medium. Season meat with grill seasoning or coarse salt and pepper once meat is fully cooked so the salt will not draw out juices prematurely. Let meat rest 5 minutes for juices to redistribute. Return pan to heat and deglaze, using liquid to combine any pan drippings. Add Madeira, reduce by half, and add tarragon to the pan. Set aside. Steam asparagus tips in 1/4 inch boiling water for 3 minutes and drain. Return tips to warm pan and combine with drained artichoke hearts, olive oil, lemon juice, salt and pepper. Heat mixture through and remove from stove. To serve, place steaks on buttered toast and drizzle with Madeira sauce. Gently transfer 4 baked scallops to platters and finish plates with lemon dressed artichoke hearts and asparagus tips. Edible flowers make a delicate, colorful garnish. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 28280,"Cinnamon-Sugar Fried Apple Pies 3 cups all-purpose flour 2 teaspoons kosher salt 2 teaspoons sugar 1 cup (2 sticks) unsalted butter, very cold, cut into 16 pieces 1/4 cup lard, very cold, cut into 4 pieces 8 to 12 tablespoons ice water 4 tablespoons unsalted butter 4 tablespoons light brown muscavado sugar 1/4 cup Calvados 3 Granny smith apples, peeled, cored and cut into 1/2-inch dice 3 Golden Delicious apples, peeled, cored and cut into 1/2-inch dice 1 tablespoon fresh lemon juice 1 tablespoon ground cinnamon 1/2 teaspoon ground ginger 1 quart peanut or canola oil Chilled dough circles Apple filling 1 cup sugar mixed with 2 tablespoons ground cinnamon Instructions: Whisk the flour with the salt and sugar in a large bowl. Toss half the butter and lard in the flour to coat, then use a pastry blender or knives or your fingers to cut in the fats until pea sized or a bit smaller. Toss the rest of the butter and lard into the mixture, then cut in again until the mixture resembles coarse meal with some larger chunks of fat throughout. Use your finger to draw a trench down the center of the mixture, and sprinkle about 2 tablespoons of the water down the trench and around the outside of the flour. Toss the flour with the water using your fingers or a rubber spatula. Repeat until the dough comes together in shaggy chunks. Turn the dough onto a lightly floured board and use the heel of your hand to smear pieces of dough away from you. Gather the dough together with a pastry scraper and press into a large disk. Wrap tightly and refrigerate a few hours before using. On a lightly floured surface, roll the dough just slightly thicker than 1/8-inch. Cut out 5-inch circles, place on parchment on a baking sheet, and chill while you prepare the filling. Melt the butter in a large saute pan over high heat. Add the brown sugar and cook, stirring occasionally, until the mixture thickens slightly, about 5 minutes. Add the Calvados and cook for 1 minute. Add the apples and cook for 5 minutes, stirring occasionally. Add the lemon juice, cinnamon and ginger and cook until the apples are caramelized and just cooked through, about 10 minutes longer. Scrape into a shallow bowl or onto a baking sheet and let cool to room temperature. Place 1 of the dough circles on a flat surface and place a few tablespoons of the apple filling onto one half of each circle of dough. Brush a little cold water around the circumference of the dough and fold it in half so the other side comes down over the apple filling. Seal the pie and make a decorative edge by pressing the edges of the dough together with the back of a fork. Place the pies on a baking sheet lined with parchment paper to chill for 30 minutes. Heat the oil in a large saucepan until it reaches 360 degrees F on a deep-fry thermometer. Fry the pies, 2 at a time until golden brown, about 2 minutes. Remove with a slotted spoon to a baking sheet lined with paper towels. Let drain for 10 seconds then toss with the cinnamon sugar. Serve. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 28281,"Crunchy Buckeyes 3/4 cup peanut butter, creamy or crunchy 3 tablespoons unsalted butter, at room temperature 2 pinches kosher salt 1 1/2 cups confectioners\u2019 sugar, sifted 1/2 teaspoon pure vanilla extract 1 1/4 cups crispy rice cereal, such as Rice Krispies 8 ounces semisweet chocolate, chopped 1 teaspoon coconut oil or vegetable shortening Instructions: Line a baking sheet with parchment. Beat the peanut butter, butter and salt in a large bowl with an electric mixer on medium speed until combined. Add the sifted confectioners\u2019 sugar and vanilla; beat on low until incorporated. Increase to medium-high and beat until fluffy and smooth, about 1 minute. Gently stir in the rice cereal with a rubber spatula. Scoop 2-teaspoon-sized mounds (11 to 12 grams each) and roll into balls. Place on the prepared baking sheet and freeze until very firm but not frozen, 20 to 30 minutes. Microwave the chocolate and coconut oil in a medium microwave-safe bowl in 30 second increments, stirring in between, until the mixture is melted and smooth. Let cool slightly for 2 minutes. Stick a toothpick into the top of a ball and dip the ball into the melted chocolate. Coat most of the ball in chocolate, leaving a small uncoated circle on top; let excess chocolate drip off. Return the ball to the baking sheet and remove the toothpick. Repeat with the remaining balls. Smooth out the hole left by the toothpick if desired. Refrigerate until the chocolate has set and the peanut butter ball is very firm, at least 1 hour. Keep refrigerated until ready to serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 28282,"Sunny's Easy Grilled Garden State Salad 2 tablespoons honey 1 teaspoon liquid smoke
Two 1-inch slices pork roll
2 ears corn Olive oil, for brushing
3 tablespoons olive oil 2 tablespoons apple cider vinegar
1 tablespoon deli mustard
1 teaspoon chopped fresh cilantro, plus extra for garnish
2 sprigs fresh thyme, leaves stripped and chopped, plus extra for garnish
1 clove garlic, grated on a rasp
Kosher salt and freshly ground black pepper
2 beefsteak tomatoes, seeded and chopped Chopped fresh cilantro or parsley, for garnish
Instructions: For the pork roll and corn: Preheat the grill to 400 degrees F. Mix the honey and liquid smoke in a small bowl. Brush on both sides of the pork roll. Brush the corn on all sides with the olive oil. Place the pork roll slices and corn on the grill above the direct heat, flipping the pork once when a peek beneath reveals grill marks, 3 to 5 minutes total, and rolling the corn occasionally to get some charred kernels, about 10 minutes total. Let cool enough to handle, then chop the pork into cubes small enough to fit on your fork with the other ingredients, like corn and tomato. Cut the kernels of corn off the cobs and discard the cobs. Add the pork and corn kernels to a large bowl. For the dressing: Combine the olive oil, vinegar, mustard, cilantro, thyme, garlic, a pinch of salt and a few grinds of black pepper in a small jar with a lid or in small bowl. Shake or whisk until combined. For the salad: Add the chopped tomatoes to the bowl with the chopped pork roll and corn. Drizzle over the dressing and gently toss. Garnish with additional chopped cilantro and thyme. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]

" 28283,"Cucumber Crab Boats 3 medium-size English cucumbers Kosher salt One 8-ounce block cream cheese, at room temperature 1/2 cup mayonnaise, at room temperature (no more than 2 hours) 1 stalk celery, finely diced (1/2 cup) 1/2 red bell pepper, finely diced (3/4 cup) 1/2 yellow bell pepper, finely diced (3/4 cup) 1/2 pound lump crabmeat, picked through to remove any shells 1 1/2 teaspoons seafood seasoning (I like Old Bay) 1 teaspoon lemon zest 1 teaspoon fresh lemon juice 1 tablespoon chopped fresh dill, plus more for garnish Instructions: Cut the cucumbers in half lengthwise. Use a spoon to scrape out the seeds. Cut each cucumber half crosswise into 4 pieces and place on a paper towel-lined baking sheet. Sprinkle with salt. Let stand while making the filling. Beat the cream cheese and mayonnaise in a medium bowl until smooth. Fold in the celery, bell peppers, crabmeat, seafood seasoning, lemon zest, lemon juice and chopped dill. Pat the cucumbers dry (to remove the liquid and salt). Spoon the crab salad into the hollowed cucumbers. Garnish with more dill. Refrigerate until ready to serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Ros]" 28284,"Keto Macaroons Nonstick cooking spray 4 large egg whites 1/3 cup erythritol 1 1/2 teaspoons pure vanilla extract Pinch kosher salt 2 cups unsweetened shredded coconut 1/4 cup superfine almond flour Instructions: Preheat the oven to 325 degrees F. Line 2 baking sheets with parchment paper and coat the parchment with cooking spray. Beat the egg whites in a large bowl with an electric mixer on medium-high speed until foamy. Slowly add the erythritol while continuing to beat. Beat until soft peaks form, about 4 minutes. Beat in the vanilla and salt. Sprinkle the coconut and almond flour over the egg whites, then gently fold them into the egg whites with a rubber spatula until combined.
Scoop heaping tablespoonfuls of the batter and place about 1 inch apart on the prepared baking sheets. Bake until the tops and bottoms are golden brown, 22 to 24 minutes. Let cool 10 minutes on the baking sheets, then transfer to a rack to cool completely. Store at room temperature in an airtight container for up to 3 days.
","[Chardonnay, Sauvignon Blanc, Riesling, Sparkling wine]" 28285,"Grilled Corn with Garlic Butter 4 ears sweet corn in the husks 6 tablespoons unsalted butter, at room temperature (if using salted butter, omit the salt) 3 tablespoons minced fresh flat leaf parsley or cilantro 1 clove garlic, minced Salt and freshly ground black pepper Instructions: Set up the grill for direct grilling and preheat to high. Strip back the corn husks, as you would peel a banana, exposing the kernels. Bring the husks together beneath the ear of corn to make a sort of handle and tie with string. Place the butter, parsley, and garlic in a mixing bowl and whisk or beat until smooth and creamy. Lightly brush the corn with a little of the butter and arrange on the grate, positioning the ears in such a way that the husks are away from the fire. Grill the corn until the kernels are handsomely browned on all sides, turning as needed, basting with the remaining butter, and most important, seasoning generously with salt and pepper. Serve at once and get ready for one of the most fabulous tastes in life. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 28286,"Blackberry Sour Cream Coffee Cake 3/4 cups all-purpose flour (see Cook's Note) 2/3 cup packed light brown sugar 1 teaspoon ground cinnamon Pinch fine salt 5 tablespoons unsalted butter, at room temperature 8 tablespoons (1 stick) unsalted butter, at room temperature, plus more for buttering the pan 2 cups all-purpose flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon fine salt 1 cup granulated sugar 2 large eggs 2 teaspoons vanilla extract 1 cup sour cream 1 1/2 cups fresh blackberries Instructions: Combine the flour, brown sugar, cinnamon and salt in a small bowl and mix to combine. Add the butter and mix thoroughly with your fingers or a fork until all of the butter has been evenly distributed and incorporated into the flour. Form into small to medium clumps with your fingers. Preheat the oven to 350 degrees F. Butter an 8-inch square cake pan. Whisk the flour, baking powder, baking soda and salt together in a medium bowl. Beat the butter and granulated sugar together in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 3 minutes. Add the eggs, 1 at a time, beating well after each addition. Beat in the vanilla. Reduce the speed to low and add the flour mixture in 3 batches, alternating with the sour cream, beginning and ending with the flour, beating until just incorporated. Spoon half of the cake batter (it will be very thick) into the prepared pan and smooth with an offset spatula. Sprinkle the blackberries on top. Spoon the remaining cake batter on top and smooth the top. Sprinkle on the crumb topping. Bake until the cake and topping are golden brown and a toothpick inserted into the center of the cake comes out clean, about 1 hour. Let cool in the pan 20 minutes, then invert onto a plate, re-invert onto a rack to cool completely.
","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 28287,"Blue Corn, Mushroom and Cheese Quesadillas 2 tablespoons/30 ml olive oil 1 onion, thinly sliced 8 ounces porcini mushrooms, trimmed and sliced 1 jalapeno or serrano cl, seeded and minced Salt and freshly ground pepper A few sprigs of fresh cilantro or epazote 1 cup/250 ml harina de maiz azul (blue cornmeal) 1 cup/250 ml masa harina 1/2 teaspoon/2 ml salt About 1 cup/250 ml warm water 1 cup/250 ml queso fresco Salsa, for serving, optional Instructions: For the porcinis: Heat the oil over medium heat in a large, heavy frying pan. Add the onions and cook, stirring, until translucent, about 5 minutes. Add the mushrooms and chiles and continue cooking until golden brown, about 5 more minutes. Season with salt and pepper. Add the cilantro and set aside. For the blue corn tortillas: In a bowl, mix the harina de maiz azul, masa harina and salt with the warm water using a wooden spoon until a dough is formed, about 2 minutes. Let stand, covered tightly with plastic wrap, for 2 minutes.
Divide the dough into 12 parts. Roll each part into a ball, keeping the balls you are not using in a plastic bag so that they don't dry out. (If the dough does get too dry, add a little extra water.)
Place a ball on a sheet of plastic wrap and cover it with another sheet. Flatten slightly with the palm of your hand, and then finish rolling with a rolling pin, working quickly and lightly. Flip the package over and repeat until an approximately 6-inch circle is formed. Repeat with all the dough balls.
Preheat a flat griddle or pan to high heat.
Peel away the top layer of plastic wrap, flip the package over gently and peel away the other piece of plastic wrap. Transfer to the griddle.
Bake on the first side for about 30 seconds. Flip and bake on the second side for about 30 seconds. Flip once again. Remove from the griddle and keep warm.
To assemble, spread with a quarter of the cheese on 1 tortilla. Garnish with a quarter of the mushrooms and top with another tortilla. Place on the griddle, turn the heat down to medium-high and press down gently. Cook until the cheese begins to melt. Flip the quesadilla, and heat for another minute. Repeat with the remaining ingredients. Serve with salsa if desired. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 28288,"Sweet Corn Blintzes with Cottage Cheese Filling 1/2 cup flour 1/2 cup half-and-half 2 eggs 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper 2 tablespoons unsalted butter, melted 1 cup fresh corn kernels (about 2 ears), or frozen Vegetable oil for brushing griddle 1 1/2 cups cottage cheese 6 tablespoons sugar Instructions: Place the flour, half-and-half, eggs, salt, pepper, and butter in a blender and process until smooth. Add the corn and blend for a minute longer, until the corn is pureed. Pour the batter into a bowl, cover, and refrigerate at least 1 hour or up to overnight. Meanwhile, combine cottage cheese and sugar in a small bowl, cover and refrigerate until ready to fill blintzes. Preheat oven to 350F. Heat a griddle and brush it lightly with oil. Pour a scant 1/4 cup of batter onto griddle for each blintz. When bubbles form on top, flip the blintzes and cook until lightly browned. Remove blintzes from griddle and immediately place 1 to 2 tablespoons filling in the center. Roll the blintz and place it seam-side down on a baking sheet. When all the blintzes are filled, place them in the oven to warm, about 10-15 minutes. (Alternatively, you can refrigerate unfilled blintzes, stacking them between sheets of waxed paper and wrapping in plastic, and proceed with recipe when ready to fill.) Serve warm with Sauteed apples or pears. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 28289,"Tex-Mex Taco Cups 1/2 cup apple cider vinegar 2 tablespoons sugar
1 teaspoon kosher salt
1 teaspoon black peppercorns
1 bay leaf
1 jalapeno, sliced, seeded if desired
1 small red onion, thinly sliced
8 small flour tortillas Nonstick cooking spray, for the tortillas
1/2 teaspoon chili powder
1/4 cup mayonnaise 1/4 cup buttermilk
1 teaspoon yellow mustard
1/4 teaspoon garlic powder
Juice of 1 lime
Kosher salt and freshly ground black pepper
4 cups shredded iceberg lettuce
1/2 cup shredded carrot
1/4 cup fresh cilantro leaves
2 scallions, thinly sliced
1/2 small red bell pepper, thinly sliced
One 10-ounce package smoked chicken sausage, cut into 1/2-inch-thick slices on the bias 1 cup grated yellow Cheddar
1 avocado, diced
Lime wedges, for serving
Instructions: Preheat the oven to 350 degrees F. For the quick pickled onions: Combine the vinegar, sugar, salt, peppercorns, bay leaf and 1/4 cup water in a small saucepan. Bring to a boil and stir to dissolve the sugar and salt. Put the jalapeno and red onion in a medium heatsafe bowl and pour the hot vinegar mixture over. Let cool to room temperature. (The onions can be made ahead and refrigerated for up to a week.)
For the taco cups: Lightly spray the tortillas on both sides with cooking spray and dust with the chili powder. Fit each tortilla into a cup of a standard muffin pan, pleating the edges and making a space in the center to form a cup. Stagger the tortillas in the muffin pan so they are not bunched together. Bake until crisp and browned on the edges but still pliable in the center, about 8 minutes.
For the iceberg slaw. Whisk together the mayonnaise, buttermilk, mustard, garlic powder and lime juice in a large bowl. Season lightly with salt and pepper. Add the lettuce, carrot, cilantro, scallion and bell pepper and toss to coat the vegetables in the dressing.
For the taco filling: When ready to serve, heat a grill pan over medium heat. Grill the sausage slices, turning frequently, until heated through, 3 to 4 minutes.
To serve, divide the sausage among the taco cups. Top with some slaw, pickled onions, Cheddar and avocado. Serve with lime wedges. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 28290,"Chocolate Heart Throbs 3 cups sugar 2 3/4 cups all-purpose flour 1 1/8 cups cocoa powder, preferably Dutch-processed 2 1/4 teaspoons baking powder 2 1/4 teaspoons baking soda 1 1/2 teaspoons salt 3 eggs 1 1/2 cups milk 3/4 cup vegetable oil 1 tablespoon pure vanilla extract 1 1/2 cups very hot water 1/4 cup water 1/4 cup light corn syrup 3/4 cup sugar 2 egg whites 1 tablespoon powdered gelatin 2 tablespoons cold water 1/4 teaspoon pure vanilla extract Red food coloring Red sugar, for sprinkling Equipment: 2 to 2 1/2-inch heart cookie cutter Instructions: Preheat the oven to 350 degrees F. Grease a 13 by 17-inch sheet pan and line the bottom and sides with parchment or waxed paper. Sift together the 3 cups of sugar, the flour, cocoa, baking powder, baking soda, and salt. Transfer to a mixer fitted with a whisk attachment (or use a hand mixer) and blend briefly. Whisk together the eggs, milk, oil, and vanilla extract in a medium bowl. Add to the dry ingredients and mix at low speed for 5 minutes. Gradually add the hot water, mixing at low speed just until combined. The batter will be quite thin. Pour the batter into the pan. Bake until a tester inserted in the center of the cake comes out clean (a few crumbs are okay) and the center feels firm to the touch, 25 to 30 minutes. Let cool in the pan. Chill, covered, until ready to cut the cake. With the heart cutter, cut out hearts and place them on a sheet pan. To make the marshmallows: Combine the 1/4 cup water, the corn syrup, and the sugar in a saucepan fitted with a candy thermometer. Bring to a boil and boil to \soft-ball\ stage, or about 235 degrees F. Meanwhile, whip the egg whites until soft peaks form. Sprinkle the gelatin over the 2 tablespoons water and let dissolve. When the syrup reaches 235 degrees F, remove it from the heat, add the gelatin, and mix. Pour the syrup into the whipped egg whites. Add the vanilla and add a few drops of red food coloring to turn it pink and continue whipping until stiff. With a large plain tip in a pastry bag, pipe marshmallow on half the cake hearts to cover the surface entirely. Top with remaining cake hearts to form sandwiches. On top of the cakes, pipe 2 teardrops in a V meeting at the bottom to form a heart. Sprinkle the marshmallow lightly with red sugar. ","[Merlot, Cabernet Sauvignon, Pinotage, Malbec]" 28291,"Smokey Red Beans and Rice 8 ounces dried red beans 3 cups chicken stock 2 cups beef stock 1 onion, chopped 1 small smoked ham hock 1/2 green bell pepper, chopped 2 tablespoons minced garlic 1 tablespoon salt 1/2 teaspoon coarsely ground black pepper 1/2 teaspoon cayenne pepper 1 tablespoon grapeseed oil 1/2 pound smoked sausage, diced Steamed white rice, for serving Instructions: In a large Dutch oven over medium heat, add the beans, chicken and beef stock, onions, ham hock, green pepper, garlic, salt, black pepper and cayenne. Stir and bring the mixture to a boil. Reduce the heat and simmer for approximately 2 hours. In a medium saute pan over high heat, add the grapeseed oil. When the oil is hot, add the smoked sausage and brown evenly for 2 to 3 minutes. Add the sausage to the pot with the beans. Continue simmering the beans until tender, about 20 minutes more. Transfer to a serving bowl and serve over hot rice. ","[Cabernet Sauvignon, Merlot, Malbec, Tempranillo]" 28292,"\Caribou\ Stew 1 pound lean caribou, diced medium (can be replaced by or combined with beef or venison) 4 large carrots, peeled and diced medium 2 large onions, peeled and diced medium 3 stalks celery, well scrubbed and diced medium 2 potatoes, peeled and diced medium 3 large tomatoes, diced medium 3 cloves garlic, chopped fine 1 bay leaf 1 quart beef stock 1 1/2 cups red wine (or beef stock) 1/2 cup all-purpose flour 4 ounces (1 stick) melted butter 2 tablespoons finely chopped fresh thyme leaves 1 teaspoon finely chopped fresh rosemary leaves Salt and pepper Instructions: In a large pot, place meat, carrots, onions, celery, potatoes, tomatoes, garlic, and bay leaf, and add beef stock and wine. Bring to a boil, then reduce heat to low and simmer for about 45 minutes. Mix flour and melted butter in a small bowl and add to stew to thicken. Add thyme, rosemary, and salt and pepper, and continue to simmer until meat is fork tender, about 30 minutes. ","[Cabernet Sauvignon, Merlot, Malbec, Pinot Noir]" 28293,"Pumpkin Packed Bitty Bites 1 envelope yeast 1/4 cup warm water (105 to 110 degrees F) 1/2 cup hot milk, 2 percent milkfat 3/4 cup white chocolate chips (recommended: Nestle brand) 1/4 cup butter, melted 1/3 cup brown sugar 1/4 teaspoon salt 1 tablespoon vanilla extract 1/2 cup canned solid packed pumpkin (recommended: Libby's) 1 egg 4 cups flour 2/3 cup pecans, coarsely chopped 3 vanilla pudding cups, prepackaged (recommended: Hunts or Kraft) 1 tablespoon solid packed pumpkin (recommended: Libby's) 1/4 teaspoon ground cinnamon 1 teaspoon butter, melted 1/8 teaspoon maple flavoring 1 1/2 cups powdered sugar Milk Instructions: In a small bowl, mix the yeast with the water. Let sit for 10 minutes or until dissolved. In a microwave safe measuring cup, add milk and heat for 2 minutes until boiling in microwave. In a large bowl, add the white chocolate chips and milk. Stir until melted. Using a mixer with a bread hook (or you may mix by hand), add the butter, sugar, salt, vanilla, and pumpkin. Stir well. Check the temperature of the liquid, if it is more than 110 degrees F, let set and cool down until it reaches between 105 and 110 degrees F. Stir in the yeast and water mixture. Add in the egg and 3 3/4 cups flour, 1 cup at a time. On a clean countertop, add a little of the additional flour and knead the dough for 3 minutes. Continue to knead and add in the pecans as you knead the dough. Continue to knead until smooth and elastic. Dough will be slightly sticky. Let rise in a warm spot for 1 1/2 to 2 hours. Preheat the oven to 350 degrees F. Using a tablespoon, scoop out the dough and shape into little round balls. Put on a greased or parchment lined baking sheet. Let rise for at least 1 hour but no more than 1 1/2 hours. Bake for 10 minutes or until lightly brown on the bottom. Take out of the oven and let cool. To make the Filling: In a small bowl mix together the pudding, pumpkin, and cinnamon. Fill a pastry bag with a star shaped tip and add the pudding mix. Using a sharp knife, cut a small 3 sided-hinged square on the bottom of each bun. Insert the pastry bag and squirt in just enough filling to add a surprise when bitten. Close the hinge. To make the Glaze: In a small bowl add all the glaze ingredients with just enough milk to make a thin paste. Mix with a spoon. Put into the microwave for 10 seconds to make it more of a glaze consistency. Drizzle some of the glaze back and forth on top of the bitty buns. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 28294,"Rigatoni with Red Pepper, Almonds, and Bread Crumbs 1 pound rigatoni pasta 3 cups purchased garlic-flavored croutons, (about 5 ounces) 1/4 cup slivered almonds (about 1 ounce), toasted 1 cup julienned roasted red bell peppers 3/4 cup extra-virgin olive oil 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. Place the croutons and the almonds in a food processor. Pulse until it becomes the texture of bread crumbs. Add the crouton and almond mixture to the hot pasta. Add the peppers and the olive oil. Toss to combine and serve. ","[Sangiovese, Barbera, Tempranillo, Garnacha]" 28295,"Maple Glaze for Doughnuts 1/2 cup confectioners' sugar 5 tablespoons maple syrup
Instructions: Stir the confectioners' sugar and maple syrup together in a medium bowl until smooth. ","[Chardonnay, Riesling, Gewrztraminer]" 28296,"Blistered Grapes with Honey and Ricotta 1/2 teaspoon ground cinnamon 1/4 teaspoon freshly grated nutmeg
Pinch ground cardamom
1 teaspoon olive oil
1 bunch red seedless grapes, removed from the stems (about 4 cups)
1/2 teaspoon kosher salt, plus more for finishing
2 cups fresh ricotta
1/2 cup honey
1/4 cup sliced almonds, toasted
1/4 cup chia seeds
Instructions: Heat a large skillet over medium-high heat. Sprinkle the cinnamon, nutmeg and cardamom into the skillet and toast for a few seconds. Add the oil, grapes and salt to the skillet and cook, tossing every few seconds, until the grapes start to blister on all sides, 2 to 3 minutes. Divide the ricotta among four bowls. Top each bowl with grapes, a drizzle of honey, almonds and chia seeds. ","[Chardonnay, Riesling, Moscato, Sparkling wine]" 28297,"Lemongrass Shandy 5 stalks lemongrass, white part only, minced 2 thin slices fresh ginger
1 lemon, zested and wedged
1 cup sugar
One 11- to 13-ounce bottle nice light lager
Instructions: Place the lemongrass in a fine strainer and rinse well. In a saucepan with 1 cup water, simmer the lemongrass, ginger, zest and sugar and reduce by three-quarters to a syrup. Chill overnight, then strain the next day. When you are ready for the cocktail, pour a nice light lager into a glass with 1 1/2 tablespoons of the syrup and juice from 1 wedge of lemon. ","[Gewrztraminer, Riesling, Pinot Grigio, Sauvignon Blanc]" 28298,"Purple Corn and Pineapple Sangria 4 to 5 dried purple corn in husk, about 1 pound 1 fresh pineapple 2 (3-inch) sticks canela or cinnamon 2 quarts water 1/2 cup sugar 1 bottle Sauvignon Blanc 1/2 cup pisco (Peruvian brandy) Instructions: Rinse corn and place in stockpot. Peel pineapple and place skin in stockpot. Cut pineapple flesh into small dice and reserve. Add canela and water to pot. Bring to a boil and then simmer, slightly covered, for 1 hour. Remove from heat and strain. You should end up with about 1 quart liquid. Add sugar, stir, and allow to cool. Add wine, pisco, and diced pineapple. Refrigerate overnight. Serve over ice. ","[Sauvignon Blanc, Moscato, Cava]" 28299,"Rose Sangria 2 peaches or plums, pitted and diced 1 lemon, thinly sliced 1 orange, thinly sliced 1 cup strawberries, halved 1/2 cup orange liqueur 2 tablespoons granulated sugar Juice of 1 lemon 2 bottles rose wine Ice, for serving Seltzer water, for serving, optional Instructions: In a large mason jar or pitcher, muddle the peaches, lemons, oranges, strawberries, orange liqueur, sugar and lemon juice. Stir in the rose and refrigerate at least 4 to 6 hours and up to overnight. When ready to serve, fill 6 glasses with ice and pour the sangria over the ice, scooping some of the macerated fruit into each glass. Top with seltzer if desired and serve. ",[Ros wine] 28300,"Mini Taco S'mores Ten 8-inch flour tortillas 1 stick (8 tablespoons) unsalted butter, chopped 1/4 cup granulated sugar 1 teaspoon ground cinnamon 3 cups mini marshmallows Six 1.55-ounce milk chocolate bars, such as Hershey's, broken into rectangles 2 graham cracker sheets, finely crushed Instructions: Preheat the oven to 350 degrees F. Use a 3-inch round cookie cutter to cut 34 rounds from the tortillas. Microwave the butter, sugar and cinnamon in a medium microwave-safe bowl in 30-second intervals, stirring in between each, until the butter is melted. Brush both sides of the tortilla rounds with the butter mixture.
Flip two 12-cup muffin tins upside down. Place the tortilla rounds in between the muffin cups in both directions, folding them to create mini taco shells (you should get 17 per muffin tin). Bake until the shells are crisp and just beginning to turn light golden brown, 11 to 13 minutes.
Carefully overstuff each shell with mini marshmallows while they are still warm and in the muffin tins. Using a kitchen blowtorch, toast the marshmallows until golden brown all over. Stuff 1 milk chocolate rectangle on top of the marshmallows on each taco, pushing it down so the warm marshmallows melt the chocolate. Let sit until partially melted, about 5 minutes, then use the kitchen blowtorch to melt the chocolate completely.
Put the remaining chocolate in a small microwave-safe bowl and microwave in 30-second intervals, stirring in between each, until melted, about 1 minute.
Transfer the tacos to a serving platter, sprinkle with the graham cracker crumbs and serve warm alongside the melted chocolate for dipping. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]" 28301,"Baked Beans with Apple 4 slices thick-cut bacon, cut into lardons 1 Granny Smith apple, peeled and cut into 1/2-inch pieces
1 medium onion, chopped
Three 15-ounce cans navy beans
1/2 cup ketchup
1/4 cup molasses
1/4 cup dark brown sugar
1 tablespoon Dijon mustard
1 tablespoon apple cider vinegar
Kosher salt and freshly ground black pepper Instructions: Preheat the oven to 375 degrees F. Put the bacon in a large, cold cast-iron skillet and cook over medium heat until the fat renders and the bacon is almost crisp, about 8 minutes. Add the apple and onion. Cook, stirring occasionally, until the apple is crisp-tender, about 6 minutes. Add 2 cans of beans with their liquid to the skillet. Rinse and drain the remaining can of beans, and add it to the skillet. Add the ketchup, molasses, sugar, mustard, vinegar, 1/2 teaspoon salt and pepper to taste, and stir to combine. Bring the beans and apples to a low simmer, then transfer the skillet to the preheated oven. Bake uncovered, until the apples are tender and jammy, about 30 minutes. Serve warm. ","[Chardonnay, Merlot, Cabernet Sauvignon, Zinfandel]" 28302,"Tequila Sunrise 1 1/2 ounces tequila 3/4 cup orange juice
3/4 ounce grenadine syrup
Orange slice, for garnish
High-quality maraschino cherry, such as Luxardo, for garnish
Instructions: In a highball glass filled with ice, pour in the tequila and orange juice. Slowly pour the grenadine into the glass over the back of a spoon or by drizzling it down the side of the glass, allowing it to settle at the bottom. Garnish with an orange slice and maraschino cherry. ","[Tequila, Orange Wine, Grenadine]" 28303,"Garlic Chicken Roll-Ups\u202f 1 stick (8 tablespoons) unsalted butter, at room temperature 1 tablespoons chopped fresh basil
1 tablespoon chopped fresh parsley 2 cloves garlic, grated or minced Kosher salt and freshly ground black pepper 10 ounces sliced baby bella mushrooms 1/2 baguette, cut into 1/4-inch rounds 4 boneless, skinless chicken breasts, halved lengthwise and pounded 1/4 inch thick 1 cup grated mozzarella 1/4 cup mayonnaise 1/2 cup grated Parmesan 4 cups baby spinach 1 pound asparagus, steamed, blanched or sauteed, for serving Instructions: Preheat the oven to 350 degrees F. Mix together the butter, basil, parsley and garlic in a small bowl. Sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper.
Heat a\u202f9- or 10-inch cast-iron skillet over medium-high heat. Melt 2 tablespoons of the compound butter in the skillet. Add the mushrooms and cook, stirring occasionally, until the mushrooms are browned and have released their liquid, 3 to 4 minutes. Transfer the mushrooms to a bowl and set aside.
Melt 2 more tablespoons of the compound butter in the skillet. Remove from the heat and cover the bottom of the skillet with baguette rounds. Place in the oven and bake until the bottoms are browned and toasted, 15 to 20 minutes.\u202f\u202f
Meanwhile, place the chicken breasts flat on a work surface. Sprinkle both sides lightly with salt and pepper.\u202fMix together the mozzarella, mayonnaise and 1/4 cup of the Parmesan in a medium bowl. Spread a heaping tablespoon of the mixture on a chicken breast with a spatula or spoon. Top the mixture with 6 to 7 spinach leaves and a few mushrooms. Roll up the chicken, starting with the narrowest side to create a short, thick roll. Cut the roll in half crosswise. Repeat with the remaining chicken breasts and filling.\u202f
Remove the skillet from the oven. Flip the baguette rounds. Arrange the chicken cut-side up on top of the toasted baguette rounds. Add a few pats of compound butter on top of the chicken. Sprinkle the rounds with the remaining 1/4 cup Parmesan and bake until the chicken is fully cooked, 40 to 45\u202fminutes.\u202f\u202f
Top the asparagus with any remaining compound butter and serve with the roll-ups.\u202f\u202f
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 28304,"Skillet Pierogi with Sausage and Broccoli 3 tablespoons extra-virgin olive oil 12 ounces sweet Italian sausage, casings removed 1 pound frozen or refrigerated pierogi, preferably potato and cheese 1 small onion, halved and sliced root to tip 1/2 teaspoon dried oregano Kosher salt and freshly ground pepper 1 12-ounce bag broccoli florets, large florets halved or quartered 1 red, yellow or orange bell pepper, sliced 2 cloves garlic, finely chopped 1/4 cup grated Parmesan cheese Instructions: Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add the sausage and cook, breaking it up into small clumps with a spatula or wooden spoon, until browned and cooked through, about 8 minutes. Remove to a large plate, leaving the drippings in the pan. Add the pierogi to the pan and cook, turning, until browned and heated through, about 5 minutes. Remove to the plate with the sausage. Add the onion, oregano and a big pinch each of salt and pepper to the skillet. Cook, stirring, until the onion is softened and just beginning to brown, about 3 minutes. Push to one side of the skillet; add 1 more tablespoon olive oil and the broccoli to the open side. Season the broccoli with salt and let cook, undisturbed, until it starts to brown in spots, 2 to 3 minutes. Stir the broccoli into the onion and cook until the broccoli is bright green with crisp-tender stems, 5 minutes. Add the bell pepper to the skillet and cook until just softened, 2 to 3 minutes. Return the sausage and pierogi to the skillet and add the garlic and remaining 1 tablespoon olive oil. Cook, tossing, until well combined. Season with salt and pepper and stir in 2 tablespoons Parmesan. Divide the pierogi and vegetables among plates or shallow bowls. Sprinkle with the remaining 2 tablespoons Parmesan. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Garnacha]

" 28305,"Peking Duck 1 (5-pound) duck 6 cups water, plus 1 tablespoon 2 tablespoons maltose or honey 2 tablespoons dry sherry 1 tablespoon white vinegar 3 tablespoons cornstarch, mixed with 3 tablespoons water, for slurry 10 scallions 1/2 cup hoisin sauce 2 teaspoons sesame oil Instructions: Cut off duck wings at second joint, remove excess fat and skin, rinse and dry well. Insert a chopstick through the neck opening and force along the wing bone under the skin until it protrudes slightly at the second joint. Push other end along other wing so that you end up with a duck that has its arms straight out like a crucifix. Tie a string onto the middle of the stick so you can hold the duck and hang it up. Bring 6 cups of water to boil in a wok, over medium heat. Add maltose or honey and stir to dissolve. Stir in the sherry, vinegar and cornstarch slurry. When liquid returns to a boil, dip the duck into liquid and spoon liquid over duck. Repeat until duck is thoroughly moistened. Repeat dunking once more. Hang duck by the string in a cool airy place with a bowl underneath to catch drips. Leave for 4 to 6 hours until skin is dry and taught. Put roasting pan on lower oven rack and fill with 2 to 3 inches of water. Oil the upper rack above pan. Preheat oven to 350 degrees F. Remove the chopstick and string. Put duck on oiled rack in center of oven breast side up and cook for 30 minutes. Turn duck breast side down for 45 minutes, then turn breast side up for 30 minutes or until skin is dark brown. While duck is roasting, make scallion brushes. Trim roots, and cut off most of green part, leaving 3-inch pieces. Make several 1-inch lengthwise slits in each end of scallion, and put in a bowl of ice water for 20 minutes, drain and refrigerate. Mix hoisin with sesame oil and 1 tablespoon water, in a small serving bowl. Carve the duck, separate meat and skin. Place on a serving platter and surround with the scallion brushes. Serve the sauce with the duck. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 28306,"Steak Sandwich 1 (12-ounce) 1-inch thick New York strip boneless beef top loin steak Kosher salt Freshly ground black pepper Olive oil 2 yellow onions, sliced in rings 1/2 teaspoon fresh thyme leaves 1 recipe Mustard Mayo, recipe follows 2 mini focaccia buns, sliced in 1/2 1/2 cup baby arugula 3/4 cup good mayonnaise 1 tablespoon Dijon mustard 1 tablespoon whole-grain mustard 2 tablespoons sour cream 1/8 teaspoon kosher salt Instructions: Season the steak liberally with salt and pepper on both sides. Heat 1 tablespoon of olive oil in a medium saute pan over high heat until it's almost smoking, then sear the steak on each side for 1 minute. Reduce the heat to low and cook the steak for about 7 to 10 minutes, turning once, until very rare in the middle. Remove to a plate, cover tightly with aluminum foil, and allow to sit for 10 minutes. Slice the steak into strips. Using the same saute pan, heat 1 1/2 tablespoons of olive oil over medium heat. Add the onion and thyme and saute for 10 minutes, until the onions are brown and caramelized, stirring occasionally. To assemble the sandwiches, spread a tablespoon of Mustard Mayo on the bottom half of each bun. Place a layer the steak strips on top of the mayo, sprinkle with salt and pepper, and top with the caramelized onion rings. Place the baby arugula on top of the onion rings, and cover the sandwiches with the top half of the buns. Mustard Mayo: Whisk the ingredients together in a small bowl. Serve at room temperature. Yield: 1 cup ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 28307,"Menudo 3 pounds beef tripe 3 pounds hominy, frozen (not canned) 3 pounds pigs feet, quartered 1 large onion, diced 1 bunch green onions, cut into 1/4-inch pieces, plus more chopped small for garnish 1 bunch cilantro, chopped, plus more for garnish 2 tablespoons fresh oregano leaves 1 tablespoon freshly ground black pepper 1 tablespoon red pepper flakes 1 head of garlic 2 tablespoons salt 1 to 2 pequin chiles, minced, for garnish Lemon wedges, for garnish 24 bolillos, toasted Instructions: Wash tripe thoroughly. Remove the excess fat from the tripe and cut it into bite-sized pieces. Rinse the hominy well in a colander under running water. Wash the pigs feet well also. Combine all ingredients, except for garnishes, in a large pot with enough water to cover. Bring to a boil, and then reduce heat to low and simmer slowly until hominy opens and is cooked. Do not overcook. Skim the excess fat from the surface. It is best if you can refrigerate the Menudo in order to remove all of the grease. Ladle into bowls, and garnish with additional fresh cilantro, chopped green onions, minced pequin chiles, and lemon wedges. Serve with toasted bolillos (a Mexican bread made with corn flour). ","[Malbec, Tempranillo, Garnacha, Barbera]" 28308,"Jansson's Temptation 8 medium all-purpose potatoes (about 3 3/4 pounds), peeled and halved lengthwise 2 large yellow onions, peeled and halved lengthwise 1 (2-ounce) tube anchovy paste 3 tablespoons unsalted butter, at room temperature 1 tablespoon all-purpose flour 1/4 teaspoon freshly ground black pepper 1 cup heavy cream, at room temperature 1 1/2 cups milk, at room temperature Instructions: Preheat the oven to 425 degrees F. Lightly coat a shallow 3-quart baking dish with nonstick cooking spray and set aside. Equip the food processor with the slicing disk (the thin slicing disk, if you have one). Stand as many pieces of potato in the feed tube as will fit, then exerting gentle pressure on the pusher, pulse the potatoes through the slicing disk. Repeat until all the potatoes have been sliced. As the work bowl fills, scoop the potatoes onto a large piece of waxed paper. Scoop the last batch of sliced potatoes onto the waxed paper and reserve. Slice the onions just as you did the potatoes, transfer to a second sheet of waxed paper, and reserve. Remove the slicing disk from the processor and insert the chopping blade. Add the anchovy paste, butter, flour, pepper, and 1/2 cup of the cream to the processor and churn 3 to 5 seconds until smooth. Add the remaining cream and the milk and pulse 4 to 5 times to incorporate. Layer 1/3 of the potatoes in the prepared casserole, spreading evenly, top with 1/3 of the onions and 1/3 of the anchovy mixture. Repeat twice. The anchovy mixture should just be visible in the casserole; it should not cover the onions and potatoes. Bake uncovered on the middle oven rack until bubbling and nicely browned, about 1 hour. Remove from the oven and let stand 10 minutes before serving. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 28309,"Vegetable \Frankie
3 tablespoons canola oil 1/2 cups yellow squash, quartered and sliced 1/4-inch thick 1/2 cup zucchini, quartered and sliced 1/4-inch thick 2 tablespoons canola oil 1/2 cup English peas, shelled and blanched in salted water 1/2 cup sugar snap peas, blanched in salt water 1/2 cup haricot vert, cut into 1-inch pieces and blanched 1 large onion, peeled and sliced thin 1 teaspoon cumin 1/2 teaspoon turmeric One 1-inch piece fresh ginger root, peeled and minced 1 tablespoon minced fresh garlic Salt Freshly crushed black pepper 4 tablespoons canola oil Mixed vegetables 2 eggs beaten with 1 tablespoon chopped cilantro 4 wheat flour tortillas 1 fresh chili, sliced thin Coriander Chutney Chat masala Cilantro Mint sprigs Salt and pepper Instructions: Method for the vegetables: Preheat the oven to 350 degrees F. Toss the zucchini and the yellow squash with 1 tablespoon of the oil, salt, and pepper and roast until tender, about 10 to 15 minutes. In a large rondeau, add 2 more tablespoons of the canola oil and heat over medium heat for 2 minutes. Add the cumin and cook for 2 more minutes. Add the onions and continue to cook until lightly caramelized, about 5 minutes. Next, add the garlic, ginger, and turmeric and cook for 3 more minutes. Season well and cool the onions down. Combine the onions with the rest of the cooked vegetables and mix well. Reserve.
For the Frankie: Heat the mixed vegetables in a saute pan until warm. In a large saute pan heat a very small amount of oil. Add the tortilla and a ladle of the beaten eggs. Lift the tortilla up so that the eggs are underneath the tortilla. Once the eggs on that side are cooked (1 minute), flip the tortilla and cook the eggs on the other side. Remove the tortilla from the pan onto a tray. Repeat with the remaining tortillas and eggs. Place the vegetables on top and season with salt, chaat masala and pepper. Place a few sprigs of mint and cilantro on top of the vegetables. Add a few chilies and cover with the chutney. Roll and slice in half. Serve with sliced red onions. ","[Pinot Grigio, Sauvignon Blanc, Vermentino, Grenache Blanc]

" 28310,"Duck Confit 2 whole duck breasts 1 1/2 pounds rendered duck, goose, or chicken fat (see Note) 6 garlic cloves, peeled 1 large shallot, peeled and coarsely chopped 1 tablespoon kosher salt 2 teaspoons freshly ground black pepper 1 tablespoon dried herbes de Provence (see Note) Instructions: Place the duck breasts in the insert of a 5 1/2 to 6 quart slow cooker and add the fat, garlic, shallot, salt, pepper, and herbes de Provence. Cover, set the slow cooker on HIGH, and cook for 1 hour. Reduce the heat to LOW and cook until the duck is very, very tender--at least 4 and up to 8 hours. Use a slotted spoon to remove the duck from the fat, which can be strained, frozen, and reused. Serve the duck hot or at room temperature, or use it to make cassoulet. There are three ways to get chicken fat for this recipe: You can skim congealed fat off the top of chicken soup or stock, buy it in a plastic tub from a kosher butcher, or make it yourself. To make your own, place raw chicken fat in a heavy saucepan and cook very slowly over medium-low heat until the fat has melted, the connective tissue has darkened and crisped, and any water has evaporated. Strain the rendered fat into a bowl. Rendered chicken fat can be kept in a sealed container in the freezer for up to 6 months. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 28311,"Twice-Baked Potatoes 8 baking potatoes, washed 3 tablespoons canola oil 2 sticks salted butter 1 cup bacon bits (fry your own!) 1 cup sour cream 1 cup Cheddar or Jack cheese (or a mix of both), plus more for topping 1 cup whole milk 2 teaspoons seasoned salt 3 green onions, sliced Freshly ground black pepper Instructions: Preheat the oven to 400 degrees F. Place the potatoes on a baking sheet. Rub them with the canola oil and bake for 1 hour, making sure they're sufficiently cooked through. Slice the butter into pats. Place in a large mixing bowl and add the bacon bits and sour cream. Remove the potatoes from the oven. Lower the heat to 350 degrees F. With a sharp knife, cut each potato in half lengthwise. Scrape out the insides into the mixing bowl, being careful not to tear the shell. Leave a small rim of potato intact for support. Lay the hollowed out potato shells on a baking sheet. Smash the potatoes into the butter, bacon and sour cream. Add the cheese, milk, seasoned salt, green onions and black pepper to taste and mix together well. (IMPORTANT: If you plan to freeze the twice-baked potatoes, do NOT add the green onions.) Fill the potato shells with the filling. I like to fill the shells so they look abundant and heaping. Top each potato with a little more grated cheese and pop 'em in the oven until the potato is warmed through, 15 to 20 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 28312,"Supreme Pizza Pasta Salad 2 plum tomatoes, seeded and chopped 1/2 medium red onion, chopped 8 fresh white button mushrooms, sliced 1 small green bell pepper, seeded and chopped 1 stick pepperoni, casing removed and cut into a small dice 1 pound ball fresh mozzarella or fresh smoked mozzarella, diced 20 leaves fresh basil, torn or thinly sliced 1 pound wagon wheel pasta, cooked to al dente and cooled under cold water, then drained 1 teaspoon garlic salt 1 teaspoon dried oregano leaves or Italian dried seasoning 1 rounded tablespoon tomato paste 2 tablespoons red wine vinegar, eyeball it 1/3 cup extra-virgin olive oil, eyeball it Freshly ground black pepper Instructions: Combine tomatoes, onion, mushrooms, peppers, pepperoni, mozzarella, basil and pasta in a big bowl. Whisk garlic salt, oregano or Italian seasoning, tomato paste and vinegar together. Stream in extra-virgin olive oil while continuing to whisk dressing. When oil is incorporated, pour dressing over pasta salad, add a few grinds of black pepper to the bowl, then toss salad to coat evenly. Adjust your seasonings and serve salad. Leftovers make a great lunch or snack the next day! ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 28313,"Chocolate Dipped Strawberry Coffee 1/2 shot strawberry liqueur 1 shot chocolate liqueur (recommended: Godiva) Coffee Whipped topping, for garnish Fresh strawberry, for garnish Instructions: Combine strawberry liqueur, chocolate liqueur and coffee in a coffee mug. Float whipped topping on top. Garnish with a fresh strawberry and serve. ","[Port, Tawny Port, Moscato, Brachetto]" 28314,"Caesar-Roasted Fish 2 large garlic cloves, chopped 1/4 cup chopped fresh parsley 1 tablespoon anchovy paste 2 teaspoons Dijon mustard 1 cup good mayonnaise 1 tablespoon grated lemon zest (2 lemons) 3 tablespoons freshly squeezed lemon juice Kosher salt and freshly ground black pepper 3 pounds striped bass steaks, 3/4 to 1 inch thick, cut into 6 portions 1/2 cup chopped scallions, white and green parts (4 scallions) 2 tablespoons good olive oil 3 tablespoons drained capers Lemon wedges, for serving Instructions: Preheat the oven to 500 degrees F. (Be sure your oven is very clean.) Line a sheet pan with aluminum foil. For the Caesar sauce, place the garlic, parsley, anchovy paste, and mustard in the bowl of a food processor fitted with the steel blade and pulse until the garlic is minced. Add the mayonnaise, lemon zest, lemon juice, 1 teaspoon salt, and 1/2 teaspoon pepper and pulse to make a smooth sauce. Place the fish on the pan and sprinkle both sides generously with salt and pepper. Set aside one third of the sauce to serve with the cooked fish. Spread the fish on one side with half the remaining sauce, turn the fish, and spread the remaining sauce on the second side. Sprinkle with the scallions and allow to stand for 10 minutes. Roast the fish for 10 to 12 minutes, until the center is just barely cooked. Cover the fish with aluminum foil and allow to rest on the pan for 10 minutes. Meanwhile, heat the oil in a small saute pan until very hot, add the capers, and cook for 30 to 60 seconds, until they start to pop and are a little crisp. Serve the fish hot with the lemon wedges, frizzled capers, and the reserved Caesar sauce. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gruner Veltliner]" 28315,"Carrot Confiture 1 pound/500 g carrots, peeled Water, as needed 2 cups/400 g sugar Zest of 1 lemon Juice of 2 lemons 10 whole almonds, chopped 2 tablespoons Cognac Instructions: Slice the carrots and put them in a saucepan covered with water. Boil until very soft, then run through a food mill to puree. Stir the sugar into the puree in a saucepan. Add the lemon zest and lemon juice, bring to a boil, and cook until glassy and jammy. Remove the pan from the heat and stir through the chopped almonds and the Cognac. Cool. ","[Chardonnay, Riesling, Moscato, Vinho Verde]" 28316,"Magnolia's Vanilla Cupcake 1 1/2 cups self-rising flour 1 1/4 cups all-purpose flour 1 cup (2 sticks) unsalted butter, softened 2 cups sugar 4 large eggs, at room temperature 1 cup milk 1 teaspoon vanilla extract Vanilla Buttercream, recipe follows 1 cup (2 sticks) unsalted butter, softened 6 to 8 cups confectioners' sugar 1/2 cup milk 2 teaspoons vanilla extract Instructions: Preheat oven to 350 degrees F. Line 2 (1/2 cup-12 capacity) muffin tins with cupcake papers. In a small bowl, combine the flours. Set aside. In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth. Add the sugar gradually and beat until fluffy, about 3 minutes. Add the eggs, 1 at a time, beating well after each addition. Add the dry ingredients in 3 parts, alternating with the milk and vanilla. With each addition, beat until the ingredients are incorporated but do not over beat. Using a rubber spatula, scrape down the batter in the bowl to make sure the ingredients are well blended. Carefully spoon the batter into the cupcake liners, filling them about 3/4 full. Bake for 20 to 25 minutes, or until a cake tester inserted into the center of the cupcake comes out clean. Cool the cupcakes in tins for 15 minutes. Remove from the tins and cool completely on a wire rack before icing. Place the butter in a large mixing bowl. Add 4 cups of the sugar and then the milk and vanilla. On the medium speed of an electric mixer, beat until smooth and creamy, about 3 to 5 minutes. Gradually add the remaining sugar, 1 cup at a time, beating well after each addition (about 2 minutes), until the icing is thick enough to be of good spreading consistency. You may not need to add all of the sugar. If desired, add a few drops of food coloring and mix thoroughly. (Use and store the icing at room temperature because icing will set if chilled.) Icing can be stored in an airtight container for up to 3 days. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 28317,"Pull-Apart Cupcake Snowman 23 vanilla cupcakes 13 chocolate wafer cookies 5 cups vanilla frosting 5 small chocolate candies (such as Junior Mints) 1 circus peanut 6 ounces blue fondant Instructions: Arrange 14 cupcakes in a tight circle on a platter or cake board for the body and 7 cupcakes in a smaller tight circle for the head. Add 2 cupcakes for the scarf. Using a small serrated knife, cut 7 chocolate wafer cookies in half; spread frosting on the back and arrange around the edge of the cupcake circles as shown to round out the shape.
Cut 6 more cookies into quarters. Spread frosting on the back, then use to fill in the gaps between the cupcakes. Transfer the remaining frosting to a piping bag with a 1/2-inch round tip. Pipe dots of varying size all over the cupcakes and cookies to cover completely. Add chocolate candies for eyes and buttons and trim a circus peanut for the nose. Roll out the fondant until 1/4 inch thick; trim into 2 strips for the scarf and fringe the ends. Place on the snowman.
","[Chardonnay, Riesling, Sparkling Shiraz, Moscato]" 28318,"Risotto with Asparagus 2 bunches thick asparagus (about 2 pounds) 1 sprig fresh thyme or lemon thyme 4 tablespoons unsalted butter 1 large shallot, diced 2 cups arborio rice Kosher salt 1/3 cup dry white wine 2 teaspoons grated lemon zest Freshly ground pepper 1/3 cup grated parmesan cheese 2 teaspoons fresh lemon juice 1 head Bibb lettuce, cut into strips 8 ounces robiola or taleggio cheese, thinly sliced Extra-virgin olive oil, for drizzling Instructions: Peel the bottom third of the asparagus stalks with a vegetable peeler. Snap each stalk where it breaks naturally; reserve 4 of the peeled bottoms for crostini (below). Thinly slice 6 asparagus bottoms and place the rest of the bottoms in a saucepan with 8 cups water and the thyme to make asparagus broth; bring to a simmer. Heat 2 tablespoons butter in a saucepan over medium heat. Add the shallot and cook, stirring, until translucent, about 2 minutes. Add the rice and cook, stirring, until glossy, about 1 minute. Add 1 1/4 teaspoons salt. Pour in the wine and stir until absorbed. Stir in 1/2 cup of the asparagus broth until absorbed (use a ladle to add the broth, keeping the solids in the pan). Continue to add broth in 1/2-cup increments, stirring constantly and allowing the liquid to be absorbed before adding more, about 10 minutes. (You should have about half the broth left.) Stir in the sliced asparagus bottoms and the lemon zest. Add the remaining broth, 1/2 cup at a time, until the rice is just tender, 5 to 8 more minutes. Meanwhile, place the asparagus tips in a large skillet, cover with water and season with salt and pepper. Simmer over medium-high heat until just tender, about 5 minutes. Add the remaining 2 tablespoons butter, the parmesan and lemon juice to the risotto. Stir in the lettuce, remove from the heat and season with salt. Divide among bowls, top with the robiola and season with pepper. Drizzle the asparagus tips with olive oil and spoon over the risotto. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 28319,"Avocado Buttercream Frosting 8 ounces avocado meat, approximately 2 small to medium 2 teaspoons freshly squeezed lemon juice 1 pound powdered sugar, sifted 1/2 teaspoon lemon extract Instructions: Peel and pit the avocado. Place the avocado into the bowl of a stand mixer fitted with the whisk attachment along with the lemon juice and beat until lightened in color, approximately 2 to 3 minutes. Add the powdered sugar a little at a time and beat until smooth. Add the lemon extract and mix to combine. If not using right away, store in the refrigerator. ","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]" 28320,"Ensalada de Tomatoes 1 1/2 pounds ripe plum tomatoes, sliced 1/4inch thick 3 tablespoons fruity Spanish olive oil 1 teaspoon salt 1/2 teaspoon freshly ground pepper 1/4 teaspoon sugar (optional) 1 1/2 tablespoons white wine vinegar 1/2 bunch basil, leaves only, cut into chiffonade Instructions: Arrange the tomatoes in opposing circles on an oval platter. Drizzle the olive oil evenly over the tomatoes. Sprinkle with the salt, pepper and, if desired, sugar. Let stand for about 15 minutes and, just before serving, sprinkle with the vinegar and basil. ","[Vermentino, Sauvignon Blanc, Grner Veltliner, Albari?o]" 28321,"Cuban Lentil Salad with Spicy Vinaigrette 6 cups water 1 1/2 tablespoons coarse sea salt 1 1/2 cups lentils, rinsed and picked over 5 tablespoons extra virgin olive oil 4 large cloves garlic, cut into slivers 1/2 teaspoon ground cumin 1/2 ground coriander 1 teaspoon cayenne pepper 1 teaspoon salt 1/4 cup white wine vinegar 4 green onions, white and light green parts only, thinly sliced on the diagonal 1/4 cup finely diced jicama Sprigs of fresh parsley, for garnish Lemon wedges, for garnish Instructions: In a large pot, bring the water to a boil and add the salt. Add the lentils, reduce the heat to low, and cook covered for 30 minutes. The lentils should be tender but not mushy. Take care not to overcook them or they can fall apart. While the lentils are cooking, in a medium skillet, heat 1 tablespoon of the olive oil over medium low heat. Add the garlic and cook gently for 5 to 6 minutes, or until softened and just slightly golden. Do not allow to brown. Remove from the heat and add the cumin, coriander, cayenne, and salt. Stir in the vinegar and then transfer the mixture to a large serving bowl. Drain the lentils in a colander, and immediately transfer them to the bowl. Toss together until the lentils are evenly coated with the dressing, then drizzle the remaining 4 tablespoons of olive oil over the top and toss again just to mix. Cool to room temperature, stir in the scallions and jicama, and serve immediately, or refrigerate for 1 or 2 hours, to allow the flavors to marry. Garnish with sprigs of parsley and lemon wedges. ","[Chardonnay, Sauvignon Blanc, Vermentino, Tempranillo]" 28322,"Chocolate Bread Pudding 2 1/2 cups cut-up stale bread 1 teaspoon vanilla 2 eggs 2 tablespoons cocoa 2 cups milk 1 teaspoon cinnamon 1/4 cup sugar 3/4 cup chocolate chips Salt Instructions: Preheat oven to 350 degrees. Place bread in a round, buttered, deep dish pie plate. In a medium bowl whisk together eggs, milk, sugar, a dash of salt, vanilla, cocoa, and cinnamon . Add chocolate chips. Pour over bread and gently mix. Let sit for 15 minutes, so bread can absorb mixture. Bake for 30 to 40 minutes until firm but not dry. ","[Merlot, Cabernet Sauvignon, Malbec, Zinfandel]" 28323,"The Feenie Weenie 4 good-quality cheese smokies 2 cups Choucroute, recipe follows 4 hot dog buns, cut in 1/2 4 ounces bacon, cut into small chunks 1 cup sliced onions 2 cups good-quality sauerkraut 1 1/3 cups Riesling Spice Sachet, recipe follows 1 star anise 1 teaspoon coriander seeds 1 teaspoon black peppercorns 1 teaspoon mustard seeds 1 clove garlic 1 cinnamon stick 1 bay leaf 1 juniper berry Instructions: Preheat the barbecue to high heat. Bring a saucepan of water to simmer over medium-high heat, then drop in smokies and cook for 5 minutes. Take out smokies and grill them for 5 to 7 minutes, or until plumped up and starting to ooze cheese. While weenies are grilling, heat up Choucroute and toast hot dog buns. Place a layer of Choucroute in each bun and add a smokie on top. Serve. Cook bacon in a frying pan over medium heat for 10 to 15 minutes, or until crispy. Add onion and saute for 5 to 7 minutes, or until translucent. Add sauerkraut, Riesling and Spice Sachet, then cook for about 45 minutes, or until liquid is reduced by two-thirds. Remove from the stove and allow to cool. Refrigerate for 24 hours for the flavors to develop. Choucroute will keep in the refrigerator for up to 1 month. Place all the ingredients on a 6-inch square of cheesecloth and tie closed with kitchen string. ","[Riesling, Pinot Grigio, Sauvignon Blanc, Sparkling Shiraz]" 28324,"Beer-Braised Baby Back Ribs 45 pounds baby back ribs, diamond scored on bone side 2 quarts Rib Spice, recipe follows Salt and pepper 3 quarts porter or other dark beer
3 quarts vegetable stock
5 white onions, julienned Molasses Barbeque Sauce, recipe follows 2 1/2 cups brown sugar 1 cup chili powder
1/2 cup granulated onion
1/2 cup salt and pepper, mixed 1/2 cup salt and pepper, mixed
1/4 cup granulated garlic 1/4 cup dried oregano
2 cups ketchup, such as Heinz 1/2 cup molasses 1/4 cup cider vinegar 4 1/2 tablespoons steak sauce, such as A1 1/4 pound brown sugar 1/2 tablespoon chili powder 1/4 teaspoon granulated garlic 1/4 teaspoon granulated onion Instructions: Rub the ribs liberally with the Rib Spice and let them sit, covered, in the refrigerator overnight. Prepare a charcoal grill. Season the ribs with salt and pepper. When the coals are very hot, grill the ribs for 5 to 7 minutes per side. Preheat the oven to 300 degrees F. Arrange the ribs in roasting pans. Pour the beer and vegetable stock over the ribs and spread the onions over the top. Cover each roasting pan with plastic wrap and heavy-duty aluminum foil. There should be no holes in the plastic wrap or the foil. Braise the ribs until a bone comes out with minimal resistance when pulled, about 2 hours. Do not over-braise. Remove the plastic wrap and foil and let the ribs cool in their braising liquid. To serve, prepare a charcoal grill. Warm the ribs over medium heat and baste with the Molasses Barbeque Sauce. Serve hot. Combine the brown sugar, chili powder, granulated onion, salt and pepper, granulated garlic and dried oregano in a large bowl and whisk until well combined. Combine the ketchup, molasses, vinegar and steak sauce in a medium saucepan over low heat. Once the mixture comes to a simmer add the sugar, chili powder, granulated garlic and granulated onion. Stir the sauce often to prevent the sugars from scorching and do not allow the sauce to boil. Simmer for 30 minutes. Yield: enough for 3 racks of ribs. ","[Merlot, Cabernet Sauvignon, Syrah, Zinfandel]" 28325,"Gluten-Free Meatloaf 4 tablespoons olive oil 8 ounces cremini mushrooms 2 scallions, whites and greens, minced 1/4 cup gluten-free tomato paste 7 ounces jarred roasted red peppers, drained and thinly sliced 1 pound ground beef chuck 1 pound ground pork 1/2 cup shredded sharp Cheddar (about 2 ounces) 1/2 cup fresh parsley, roughly chopped 1/4 cup grated Parmesan (about 1 ounce) 1/4 cup almond flour 1 tablespoon fresh thyme leaves, roughly chopped 1 large egg, lightly beaten Kosher salt and freshly ground black pepper 6 strips bacon Instructions: Preheat the oven to 375 degrees F. Grease the bottom of a rimmed baking sheet with 1 tablespoon of the olive oil. Set aside. Put the mushrooms in a food processor and pulse until finely chopped but not mushy and blended, about 10 times.
Heat 2 tablespoons olive oil in a medium skillet over medium-high heat. Add the scallions and cook, stirring occasionally, until softened, about 1 minute. Stir in the mushrooms and cook until lightly browned, about 3 minutes; some liquid will be released but should evaporate while cooking. Add the tomato paste and cook 1 minute, stirring to coat the mushrooms. Transfer the mushroom mixture to a large bowl and set aside.
Add the red peppers and remaining 1 tablespoon olive oil to the same skillet over medium heat. Cook, stirring occasionally, until light brown and well caramelized, about 10 minutes. If the bottom of the skillet starts browning too quickly, add 1 teaspoon of water and scrape with a wooden spoon. Add the red peppers to the mushroom mixture. Add the ground chuck, ground pork, Cheddar, parsley, Parmesan, almond flour, thyme, egg, 1 teaspoon salt and 1/2 teaspoon pepper and mix to combine.
Transfer the meatloaf mix to the prepared baking sheet and form into a loaf. Arrange the strips of bacon over top in a single layer. Bake until an instant-read thermometer inserted in the middle of the loaf registers 165 degrees F, 50 to 60 minutes. Let rest for 10 minutes before serving. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Syrah]

" 28326,"Gingerbread Crumb Dump Cake 1 cup all-purpose flour (see Cook's Note) 1/3 cup packed light brown sugar 1/4 teaspoon ground cinnamon 1/4 teaspoon fine salt 8 tablespoons unsalted butter, cut into 1/2-inch pieces, at room temperature Nonstick cooking spray, for the pan 4 apples, peeled, cored and chopped (about 5 1/2 cups) One 14.5-ounce box gingerbread cake mix 1 1/2 sticks (12 tablespoons) unsalted butter, melted Vanilla ice cream, for serving Instructions: For the crumb topping: Mix the flour, brown sugar, cinnamon and salt in a medium bowl. Rub the butter into the mixture with your fingers until it is no longer floury and crumbs form; clump them about the size of large peas. Freeze until firm, at least 10 minutes before using. For the dump cake: Preheat the oven to 350 degrees F. Spray an 8-by-8-inch cake pan with cooking spray.
Fill the prepared pan with the apples and evenly top with the cake mix. Drizzle the melted butter over the top, trying to cover as much of the mix as possible. Evenly sprinkle with the crumb topping. Bake until set and the top is golden brown, about 1 hour 10 minutes.
","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 28327,"Okra Shrimp Gumbo 7 cups chicken or shrimp stock 3 tablespoons corn oil
1 onion, finely diced
8 ounces salted pork meat, diced
8 ounces ham, diced
3 garlic cloves, minced
1 rib celery, finely diced
1 green bell pepper, finely diced
8 ounces mild smoked sausage, diced 8 ounces hot smoked sausage, diced 3 cups Slow Cooker Smothered Okra, recipe follows 1 1/2 pounds small shrimp (51/60), peeled
1/4 cup snipped fresh parsley 1/4 cup thinly sliced green onions Salt and red pepper flakes 8 ounces crab claw meat
Four 12-ounce bags frozen cut okra 1/4 cup corn oil
Instructions: In a medium saucepan, heat the stock and keep warm. In a large pot over medium heat, add the oil and onions and saute, stirring frequently, until the onions are soft and golden brown, 15 to 20 minutes. Add a little hot stock if needed to avoid burning and to keep the onions soft. Add the salted pork and ham and cook for 10 minutes. Add the garlic, celery, bell pepper and 1 cup stock and simmer for 15 to 20 minutes. Add the mild and hot smoked sausages and simmer for 10 minutes. Add the remaining stock and the Slow Cooker Smothered Okra and cook until thickened slightly, 15 minutes. Stir in the shrimp, parsley and green onions and add salt and red pepper to taste. Cook another 5 to 8 minutes, then turn off the heat and stir in the crab. Combine the okra and oil in a slow cooker and stir well. Cover and cook on high until tender, 3 to 4 hours. Stores well in ziptop bags in the freezer.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 28328,"Minty Cutout Christmas Tree Cookies Recipe : Food Network 2 cups plus 2 tablespoons all-purpose flour, plus more for dusting (see Cook's Note) 1/8 teaspoon baking soda 1/8 teaspoon fine salt 1 teaspoon pure mint or peppermint extract 1 teaspoon pure vanilla extract 1 large egg 1 1/2 sticks (12 tablespoons) unsalted butter, at room temperature 1/2 cup granulated sugar 1/4 cup confectioners' sugar 8 ounces (about 1 2/3 cups) confectioners' sugar 1/4 cup meringue powder 2 tablespoons green food coloring 20 drops red food coloring 48 mini nonpareil-covered chocolate candies White nonpareils, for sprinkling Instructions: For the cookies: Whisk together the flour, baking soda and salt in a medium bowl. Mix the mint and vanilla extracts with the egg in a small bowl with a fork. Beat together the butter, granulated sugar and confectioners' sugar in the bowl of a stand mixer on low speed until the butter has picked up the sugars, about 30 seconds. (If using an electric hand mixer, beat about 2 minutes.) Increase the speed to medium and beat, stopping halfway to scrape the bowl, until slightly creamy, about 1 minute (about 3 minutes with a hand mixer).
Reduce the speed to low, slowly add the egg mixture and beat until combined. Add the flour mixture a heaping cup at a time in 2 additions, stopping a few times to scrape the bowl and beaters. (If using a hand mixer, increase the speed as the dough gets thicker to keep the beaters spinning.) Once all the flour is just incorporated, increase the speed to medium (higher with a hand mixer) and beat until the dough is very smooth, about 2 minutes (about 5 minutes with a hand mixer).
Turn the dough out of the bowl and bring it together. Divide the dough into 2 even pieces, each about 11 ounces. Shape each piece into a 6-inch square and wrap in plastic wrap. Refrigerate the dough for at least 3 hours and up to overnight.
Remove one of the dough squares from the refrigerator and let soften until just pliable but still cool and firm, about 15 minutes. Position oven racks in the top and bottom thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment. Dust a piece of parchment with flour. Dust the dough square with flour and roll it out on the parchment to a thickness of about 1/4 inch. Lift the dough occasionally by sliding a metal spatula or bench scraper underneath to make sure it isn't sticking to the parchment. Cut out Christmas trees with a 2-inch cutter as close together as possible and transfer them to the prepared baking sheets, leaving 1 inch between the trees. Gather together the scraps and roll and cut more cookies. Chill the cookies on the baking sheets in the freezer for 10 minutes before baking.
Bake, rotating the baking sheets from front to back and top to bottom halfway through, until the cookies are light golden brown, 18 to 20 minutes. Cool the cookies about 5 minutes on the baking sheets, then transfer them to a wire rack to cool completely, about 30 minutes.
Meanwhile, remove the second dough square from the refrigerator to soften until just pliable but still cool and firm, about 15 minutes. Repeat the rolling, cutting, chilling and baking procedures with the second dough square. For the green royal icing: Combine the confectioners' sugar and meringue powder in a large bowl. Add 3 tablespoons water and beat with an electric mixer on low speed until the frosting thickens. The icing should be pure white and thick but not fluffy and bubbly. (If the frosting is overbeaten, it will get aerated, which makes it harder to work with. If this happens, let the frosting sit for a bit to settle, then use a rubber spatula to vigorously beat and smooth out the icing.) Add the green and red food coloring and beat until evenly distributed and the color is a deep hunter green. Put the icing in a resealable plastic bag and snip the corner to make a tiny opening (or put the icing in a piping bag with a 1/16-inch tip).
To decorate: Pipe a dot of icing onto the top point of each tree. Stick a chocolate nonpareil candy on each dot. Pipe the icing onto the cookies in zigzags to make a tree design. Sprinkle white nonpareils around the icing as snow. Let the icing set at room temperature, at least 1 hour. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 28329,"Cajun Hollandaise 3 large egg yolks Juice of 1/2 lemon
2 sticks (1 cup) salted butter, melted and hot
1 tablespoon Creole mustard
1 teaspoon smoked paprika
1/2 teaspoon cayenne pepper
1/2 teaspoon kosher salt
Instructions: Add the egg yolks and lemon juice to a blender and blend for several seconds. With the blender running, slowly drizzle in the melted butter. Turn off the blender and add the mustard, smoked paprika, cayenne and salt. Blend again and taste. Adjust the seasoning as needed. Keep warm until ready to serve. ","[Chardonnay, Sauvignon Blanc, Zinfandel, Malbec]" 28330,"Strawberry (or any Berry Really) Puff Pastry Braid One 8-ounce package cream cheese, at room temperature 2 tablespoons sour cream
1/3 cup granulated sugar
1 egg
One 17.3-ounce package frozen puff pastry, thawed
All-purpose flour, for dusting
10 strawberries, sliced Demerara sugar, for garnish
1/4 cup pistachios, chopped
Instructions: Preheat the oven to 400 degrees F. Using an electric mixer, whip the cream cheese and sour cream in a small bowl until fluffy. Add the granulated sugar and whip until well combined, making sure there are no lumps. Reserve for later use. Beat the egg and 1 tablespoon water in a small bowl with a fork. Unfold 1 pastry sheet on a lightly floured flat surface. Roll the pastry into a 14-by-12-inch rectangle. Spoon half of the cream cheese mixture lengthwise down the center of the pastry. Cut slits 1 inch apart from the 2 sides of the pastry rectangle within 1/2 inch of the cream cheese mixture. Arrange half of the strawberries down the center of the pastry on top of the cream cheese mixture. Starting at one end, fold the pastry strips over the strawberries on a diagonal, alternating sides, to cover the strawberries. Repeat the entire process with the remaining pastry sheet, cream cheese filling and strawberries. Brush the pastries very lightly with the egg wash (otherwise they won't rise). Sprinkle with the demerara sugar and top with pistachios. Bake until golden brown, 30 minutes. Let cool on a rack for about 20 minutes before serving. ","[Chardonnay, Sauvignon Blanc, Riesling, Ros]

" 28331,"Deep-Fried Snickers on a Stick 4 large Snickers bars 1 cup cake flour 2 teaspoons baking soda 3/4 cup seltzer Vegetable oil, for deep-frying Instructions: Push each candy bar onto a skewer or popsicle stick; refrigerate for at least 2 hours or overnight. Whisk the flour and baking soda in a medium bowl. Whisk in the seltzer to make a smooth batter (about the consistency of pancake batter). Heat 4 to 6 inches of vegetable oil in a deep pot until a deep-fry thermometer registers 330 degrees. Hold the Snickers by the skewer and dip into the batter, turning to coat. Carefully place the Snickers in the hot oil (skewers and all); fry, turning as needed, until crisp, 1 1/2 to 2 minutes. Use tongs to remove each bar by the stick; drain on paper towels or a rack and serve warm. ","[Chardonnay, Riesling, Gewrztraminer, Chenin Blanc]" 28332,"Hearty Summer Pasta 1/2 cup plus 2 tablespoons olive oil 1/2 small head red cabbage, thinly sliced
4 sprigs fresh rosemary
3/4 pound whole-wheat fusilli pasta
1 onion, diced
3 cloves garlic, minced
One 15-ounce can cannellini beans, rinsed
1 teaspoon red pepper flakes
Kosher salt and freshly ground black pepper
3/4 cup vegetable broth
3 tablespoons butter 2 tablespoons lemon juice
Instructions: Bring a large pot of salted water to a boil. Heat 3 tablespoons of the olive oil in a large saute pan over medium heat. Add the cabbage and saute until wilted but still a little firm, about 5 minutes. Transfer to a bowl. To the same pan, add 1/4 cup of the olive oil. Add the rosemary sprigs and cook for 4 minutes over medium heat, turning every minute, until the rosemary leaves get crisp and lightly browned. Remove to a paper-towel-lined plate to drain. Add the fusilli to the pan and toast until the edges are browned, 3 to 4 minutes. Add the toasted pasta to the pot of boiling water and cook until al dente, 8 to 10 minutes. Meanwhile, heat the remaining 3 tablespoons olive oil in the saute pan over medium heat. Add the onions and saute until translucent, about 3 minutes. Add the garlic and saute 1 minute more. Add the cannellini beans, red pepper flakes, and a generous pinch of salt and pepper; saute for another 2 minutes. Add the vegetable broth, butter and lemon juice. Turn the heat down to low and simmer for 3 minutes. Drain the pasta and add it to the saute pan. Raise the heat to medium, give the pasta a good stir, and cook for 1 minute. Stir in the sauteed cabbage. Crumble the fried rosemary with your hands and stir it into the pasta. Taste and adjust the seasoning with salt and pepper as needed. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]" 28333,"Baked Fish and Chips 3 medium russet potatoes (1 1/4 pounds) 1/4 cup extra-virgin olive oil Pinch of cayenne pepper Kosher salt Olive oil cooking spray 2 3/4 cups crispy rice cereal Kosher salt and freshly ground black pepper 3 large egg whites 1 1/2 pounds skinless, boneless Pollock (or other firm white fish), cut into 2-by-4-inch pieces Tartar sauce and/or malt vinegar, for serving (optional) Instructions: Position racks in the upper and lower thirds of the oven and preheat to 450 degrees F using the convection setting, if available. Place a baking sheet on one of the racks to preheat. Prepare the chips: Cut the potatoes into 1/4-inch-thick sticks. Toss with the olive oil and cayenne in a bowl. Carefully remove the hot baking sheet from the oven, add the potatoes and spread in an even layer. Use a rubber spatula to scrape any oil from the bowl over the potatoes. Bake on the top oven rack, turning once, until browned and crisp, 25 to 30 minutes. Season with salt. Meanwhile, make the fish: Set a wire rack on a baking sheet and coat with cooking spray. Lightly crush the cereal in a bowl with your fingers. Add 2 teaspoons salt, and black pepper to taste. In another bowl, whisk the egg whites and a pinch of salt until frothy. Dip the fish in the egg whites, then roll in the cereal crumbs to coat. Place the fish pieces on the rack (position them on their sides so that the majority of the crust is exposed) and mist with cooking spray. Bake the fish on the bottom oven rack until crisp and just cooked through, about 12 minutes. Season with salt and black pepper. Serve the fish and chips with tartar sauce and/or malt vinegar, if desired. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 28334,"Saganaki 3 slices hard, Greek, sheep cheese*, 2-inches by 2-inches, 1/4 to 1/2-inch thick Flour for breading Olive oil for frying 2 tablespoons ouzo 1 lemon, halved

• Vlahotyri (sheep and goat cheese) or Kefalograviera Instructions: Dip the cheese slices in cold water, then flour them lightly. Heat 1/4-inch olive oil in a wide pan until smoking. Fry cheese slices 30 to 40 seconds on each side until golden brown. Remove and drain briefly on paper towels. Warm ouzo over a low flame. Put slices of cheese in a cast metal serving dish, pour ouzo over the slices and, standing clear, ignite the ouzo. Allow to burn briefly, then extinguish fire with a squeeze of fresh lemon juice. Serve immediately. Suggested drink: Kourtakis Retsina of Attica ","[Retsina, Assyrtiko, Vermentino, Gavi]" 28335,"SCALLOPED POTATOES 4 large baking potatoes, like russets 2 tablespoons butter 2 tablespoons flour 1 cup milk Pinch salt and pepper 1 cup fontal cheese, grated Instructions: Boil the potatoes until you can pierce them with a fork, cool and slice thinly. Melt the butter in a saucepan. Whisk flour into melted butter and cook over medium heat until it thickens. Whisk in the milk and stir constantly until the mixture coats the back of a spoon. Layer the 3 components ending with the grated cheese in a 9 by 9-inch pan. Bake for approximately 40 minutes in a preheated 375-degree F oven. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 28336,"Green Apple and Ginger Chutney 2 tablespoons canola oil 1 teaspoon cumin seeds 1 teaspoon fennel seeds 1 medium red onion, thinly sliced 1 teaspoon store-bought or homemade garam masala, recipe follows 1/4 to 1/2 teaspoon cayenne pepper 1 pound green apples, cored and diced into 1/2-inch cubes 1 (6-inch thumb) fresh ginger, peeled, sliced into thin planks, then sliced again into thin matchsticks (about 1/2 cup) 1/2 cup sugar 2 tablespoons apple cider vinegar Kosher salt and freshly ground black pepper 3 large cinnamon sticks (if you have the kind you get at Indian stores, it's about 3 tablespoons of cinnamon bark bits) 3 tablespoons whole cloves 1/4 cup green cardamom pods, shelled, husks discarded (about 2 tablespoons of seeds) 4 large black cardamom pods, shelled, husks discarded (about 1 tablespoon of seeds), optional Instructions: Warm the canola oil in a medium pot over medium-high heat. When shimmering, add the cumin seeds and fennel seeds-they should sizzle upon contact. If they don't, turn the heat up a little. Cook about 30 seconds. Add the onions and cook, stirring often, until the onions turn golden, about 10 minutes. Now add the garam masala and cayenne pepper; cook, stirring vigorously for about 30 seconds. Add the apples, ginger, sugar, apple cider vinegar, 2 teaspoons of salt and a generous amount of freshly ground pepper; stir and cook until the sugar melts. Keep cooking, stirring often, until the sugar thickens and caramelizes, and the apples soften, about 15 minutes. Taste for seasonings and serve. Combine the cinnamon sticks, cloves, green cardamom seeds, black cardamom seeds, if using, into a spice grinder or coffee grinder and grind until fine. Store the spice mix in an airtight container away from direct sunlight.
  ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 28337,"Grilled Marinated Artichokes 4 medium/large artichokes Water 1/4 cup olive oil 1 tablespoon garlic salt 1 teaspoon chipotle powder 2 lemons, juiced 1/3 cup Braggs liquid amino acids 6 cloves minced garlic 1 teaspoon red chili powder, such as New Mexican Chipotle Mayonnaise Dipping Sauce, recipe follows 3 heaping tablespoons mayonnaise 1 teaspoon Dijon mustard 3 cloves minced garlic, lightly sauteed in olive oil 1 teaspoon chipotle chili powder 1/2 lemon, juiced Instructions: Cut the tops off the artichokes and trim the leaves so that they will fit into a large covered pot. Fill a large pot with water so that the water comes midway up the artichokes. Add the olive oil, garlic salt and chipotle powder and bring to a boil over medium heat. Cook the artichokes in the boiling water, covered for approximately 30 minutes, starting with the base up, then turning once. The artichokes are done when a knife inserts easily into the base, and the leaves pull away with only a little resistance. Add the marinade ingredients to a small bowl and stir to combine. Heat grill to medium-high. Remove the artichokes from the pot to a cutting board and let cool. Pour the marinade over the cut top of the artichokes and work the garlic gently into the leaves. You can cut and grill them immediately or leave them in the refrigerator overnight. When you are ready to grill, slice the artichokes lengthwise down the center and remove the choke. Put on a hot grill, and cook until they have good coloration on all sides. Transfer to a serving platter and serve with Chipotle Mayonnaise Dipping Sauce. Combine all ingredients in a small bowl. The chipotle can be adjusted according to taste. ","[Rioja, Tempranillo, Garnacha, Barbera]" 28338,"Just What the Doctor Ordered 6 ounces beer 1-ounce amaretto 1/2-ounce high alcohol content rum (recommended: Bacardi 151) Instructions: Pour beer into a tall glass. Pour amaretto and rum into a shot glass. Light amaretto and rum with a lighter, drop shot glass into tall glass and drink. ",[Bacardi 151] 28339,"Cap'n Crunch Chicken Fingers and Red cl Bacon Caramel Dipping Sauce 2 boneless, skinless chicken breasts, cut into 8 strips 2 cups corn starch 1/2 cup flour 1/4 cup baking powder 2 cups ground sweetened corn breakfast cereal, such as Cap'n Crunch 2/3 cups ground panko 1 cup sugar 1 cup heavy cream 2 tablespoons diced cooked bacon 2 tablespoons Sriracha, plus more if needed 1 tablespoon red cl flakes Canola or vegetable oil, for frying Instructions: To make the batter, mix the corn starch, flour and baking powder, and then add 2 cups cold water. To make the breading, combine the breakfast cereal and panko, and mix together in a mixing bowl. Dissolve the sugar in 3 cups water on the stovetop, in pot set over low heat. Once dissolved, increase the heat to medium and cook until the mixture turns amber brown, 10 minutes. Remove from the heat and add the heavy cream, bacon, Sriracha and cl flakes. Preheat the oil to 350 degrees F. Dip the chicken slices into the batter, then into the breading. Deep-fry the chicken fingers 4 at a time until golden brown and cooked through. Serve with the red cl bacon caramel sauce. ","[Chardonnay, Riesling, Gouda Cheese, Pinot Grigio]" 28340,"Apple Pie Super Protein Bars Gluten-free cooking spray 1 cup chopped dried apples 1 cup chopped raw walnuts 1 cup chopped raw almonds 1/2 cup sliced blanched almonds 1/4 cup flaxseed meal 1/4 cup millet puffs cereal 2 tablespoons raw hemp seeds 1 tablespoon raw organic rice protein powder 1 teaspoon ground cinnamon 1/8 teaspoon salt 1/4 cup brown rice syrup 1/4 cup pure maple syrup Instructions: Preheat the oven to 325 degrees F. Grease an 8-by-8-inch baking pan with gluten-free cooking spray. Line the pan with an overhanging piece of parchment paper to easily remove the bars. Place the apples, walnuts, chopped and sliced almonds, flaxseed meal, puffs cereal, hemp seeds, protein powder, cinnamon, salt, rice syrup and maple syrup in a large bowl. Stir to combine and evenly coat. Transfer the apple mixture to the prepared pan and, using a greased piece of parchment paper, press down firmly to spread evenly. Bake until just firm, about 12 minutes. Let cool completely on a rack. Reduce the oven temperature to 250 degrees F. Line a rimmed baking sheet with parchment paper and place a wire rack on top. Remove the apple bar from the pan and cut evenly into 12 bars. Place, gooey-side up, on the wire rack. Bake until almost dry to the touch, about 15 minutes. Let cool completely on a rack. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 28341,"Herbed Waffle with Caramelized Fennel Club 1 cup store-bought pesto 1 cup mayonnaise 1/2 cup grated Parmesan 1/4 cup olive oil 2 bulbs fennel, ends trimmed, split and cored, thinly sliced 1 tablespoon chopped garlic 1 large white onion, thinly sliced 1 large red onion, thinly sliced Salt and freshly ground black pepper 2 cups spinach 1/2 cup roasted pepper, diced 1/4 cup green olives, sliced Juice of 1 lemon 2 cups all-purpose flour 1 teaspoon baking powder 1/2 teaspoon salt 1 teaspoon baking soda 2 eggs, lightly beaten 2 cups buttermilk 8 tablespoons butter, melted and cooled 2 tablespoons chopped fresh chives 2 tablespoons chopped fresh cilantro 2 tablespoons chopped fresh oregano Nonstick spray Instructions: Special equipment: waffle iron Preheat the oven to 250 degrees F and prepare a cookie sheet with a cooling rack on top. For the pesto: Combine all the ingredients in a bowl and set aside. For the fennel: In a large saute pan over medium heat, add the olive oil, fennel, garlic and onions. Cook until the onions and fennel are browned and caramelized, about 20 minutes, stirring frequently. Season with salt and pepper. Stir in the spinach, set aside or place in the oven to keep warm. For the tapenade: Combine all the ingredients in a bowl and set aside. For the waffles: In a large bowl, whisk together the flour, baking powder, salt and baking soda. Add in the beaten eggs, buttermilk, butter and herbs. Stir all until well combined. Spray the waffle iron with nonstick spray. Pour about 1 cup batter into the preheated waffle iron and cook the waffle according to the waffle maker's instructions. As each waffle is cooked, place it onto the prepared rack in the oven to keep warm. To assemble the waffles: Place 1 waffle on a warmed plate. Top with couple of tablespoons of the pesto and some caramelized fennel. Top with another waffle, more pesto and the tapenade. Top with another waffle, more pesto, fennel and tapenade. Top with another waffle. Place a toothpick to hold into place. Cut into 4 pieces and serve immediately. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 28342,"The Best Avocado Toast One 8-ounce ripe avocado, halved, pitted and peeled Fine salt and freshly ground black pepper 4 slices whole grain or whole wheat bread 1 clove garlic, peeled and halved 2 tablespoons extra-virgin olive oil or unsalted butter, softened Flaky sea salt, for serving Crushed red pepper flakes, optional Instructions: Mash the avocado with a fork in a shallow bowl until chunky. Season with fine salt and black pepper. Toast the bread until browned and crisp. Lightly rub 1 side of each slice with the cut side of the garlic until fragrant; discard the garlic. Lightly brush the toasts with oil, and season with fine salt and pepper. Divide the mashed avocado evenly among the toasts, and top with more flaky sea salt, more black pepper and red pepper flakes if using. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 28343,"Umami Elixir Cocktail 4 ounces vodka, infused overnight with garlic cloves (12 peeled, whole cloves per 750 ml of vodka) Dash of vermouth 4 to 6 drops truffle oil Filleted anchovies Instructions: Pour garlic-infused vodka and vermouth in a shaker with ice, top with the truffle oil and shake vigorously. Pour into small Up glasses (or a Manhattan glass), and garnish with an anchovy fillet that's been rolled into a rosette and speared with a cocktail pick. Keep a mint on hand if you're planning to make out with anyone later. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 28344,"Timballo Kosher salt 1 pound organic penne pasta
Sauce: 1/2 cup extra-virgin olive oil
1 onion, peeled and minced
3 cloves garlic, peeled and minced
1/2 teaspoon baharat
1/2 teaspoon crushed red cl flakes
1/2 teaspoon fennel seeds
1/2 teaspoon turmeric
28 ounces crushed canned tomatoes, such as Bianco Dinapoli 1/2 cup grated Pecorino-Romano
Kosher salt 8 ounces fregola pasta
1 pound asparagus, trimmed
1 cup shucked fresh peas
1/2 cup store-bought or homemade pesto
1/2 cup grated Pecorino-Romano
Kosher salt 4 dried pasta sheets, broken in half
3 red bell peppers
2 tablespoons extra-virgin olive oil
3 cups baby spinach
2 ounces extra-virgin olive oil 8 ounces mozzarella, sliced into 1/4-inch-thick slices
3 ounces grated Parmesan
Instructions: For the base pasta layer: Bring a large pot of salted water to a boil. Cook the penne for 10 minutes. Then chill in an ice bath after cooking until cool to the touch. Drain and set aside in a large bowl. For the sauce: Heat a 12-inch cast-iron pan over medium-high heat and add the oil. Once, heated, add the onions, garlic, baharat, red cl flakes, fennel seeds and turmeric and cook for 5 minutes. Add the tomatoes and cook for another 15 minutes. Puree with an immersion blender if the tomato pieces are large. Season with salt. Add the sauce to the cooked penne pasta along with the Pecorino-Romano. Stir to combine and keep at room temperature. For the fregola layer: Bring a large pot of salted water to a boil. Cook the fregola pasta for 12 minutes scoop out to drain. Set aside in a large bowl. Add the asparagus to the boiling water and let cook until brightened in color, 2 to 3 minutes. Remove to a large plate and let sit until just cool to the touch. Add the peas to the boiling water and let cook until brightened in color, about 2 minutes. Drain and set aside in a large bowl. Cut the asparagus into 1-inch pieces and add to the bowl with the peas. Add the pesto and stir to combine. Add the fregola and stir to combine. Set aside. For the lasagna layer: Bring a large pot of salted water to a boil. Preheat a pizza oven or oven to broil. Boil the pasta sheets for 3 minutes and chill in ice water. Set aside. Put the peppers onto a sheet tray and put in the oven to char on all sides, about 10 minutes total, rotating as needed. Remove from the oven and put into a bowl. Cover with plastic wrap and allow to steam for 10 minutes. Once cool enough to handle, remove from the bowl and carefully remove most of the charred skin. Stem, seed and slice the red peppers into thick slices and set aside. Put a 12-inch cast-iron pan over medium-high heat and add the oil. Once heated, add the spinach, season with salt and toss to combine, allowing the spinach to wilt, about 3 minutes. Set aside. For the timballo assembly: Oil a 14-inch cast-iron pan. Add a 1-inch layer of base penne mixture (about 1/3 of the mixture) and flatten. Add half of the fregola/pea mixture and flatten again. Add a layer of the cooked and cooled lasagna sheets to cover. Cover with half of the wilted spinach, half of the roasted red pepper slices and half of the fresh mozzarella slices. Repeat all the layers, finishing with the base penne mixture and garnish with the Parmesan. Bake until golden brown and bubbly, about 20 minutes. ","[Chianti, Barolo, Dolcetto, Valpolicella]" 28345,"Yeast Doughnuts For the doughnuts: 1/2 cup granulated sugar, plus a pinch 1 1/4-ounce packet active dry yeast 1 cup whole milk 2 large eggs 4 tablespoons unsalted butter, melted, plus more for the bowl 1 teaspoon finely grated lemon zest 3/4 teaspoon salt 1/2 teaspoon vanilla extract 4 3/4 cups all-purpose flour, plus more for dusting Cooking spray Vegetable oil, for frying For the glaze: 1 1/2 cups confectioners' sugar 3 tablespoons whole milk 1/4 teaspoon vanilla extract Pinch of salt Instructions: Make the doughnuts: Put 1/4 cup warm water (110 degrees F to 115 degrees F) in a stand mixer bowl. Add a pinch of granulated sugar, then sprinkle the yeast on top; let stand until foamy, about 10 minutes. Whisk 1/2 cup granulated sugar, the milk, eggs, 4 tablespoons melted butter, the lemon zest, salt and vanilla in a separate bowl. Add to the yeast mixture and whisk to combine. Using the dough hook on medium speed, gradually beat in the flour, scraping down the bowl as needed. Continue beating until the dough gathers around the hook, about 3 minutes. Turn out onto a clean surface and shape into a ball. Brush a large bowl with butter. Add the dough, turning to coat. Cover with plastic wrap and let rise in a warm place until doubled in size, 1 hour to 1 hour 30 minutes. (If making the dough ahead, punch it down, wrap in plastic and refrigerate overnight; bring to room temperature before continuing.) Turn the dough out onto a lightly floured surface; roll out into a 12-inch round, about 1/2 inch thick. Cut out 12 circles with a floured 3-inch-round cookie cutter, then cut out the centers with a 3/4-inch-round cutter. Line a baking sheet with parchment paper and lightly coat with cooking spray. Arrange the doughnuts and doughnut holes on the baking sheet, leaving space between each; cover loosely with plastic wrap and set aside at room temperature until slightly puffed, about 30 minutes. Heat 2 inches of vegetable oil in a large pot over medium-high heat until a deep-fry thermometer registers 340 degrees F. Use scissors to cut the parchment around each doughnut, leaving a 1-inch border. Carefully invert 2 doughnuts into the oil and peel off the parchment with tongs. Fry until golden, 1 minute 30 seconds to 2 minutes per side. (Fry the doughnut holes 1 minute per side.) Remove with a slotted spoon and drain on paper towels. Bring the oil back to 340 degrees F and repeat with the remaining doughnuts. Make the glaze: Whisk the confectioners' sugar, milk, lemon zest, vanilla and salt in a bowl. Dip the warm doughnuts in the glaze. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 28346,"Brazilian Codfish Balls 1 1/2 pounds russet potatoes (about 2 to 3 medium), peeled and cut into chunks 3 cups clam juice (or fish or shrimp bouillon) 1 medium yellow onion, quartered 1 bay leaf 1 pound cod fillets, cut into large chunks 2 large eggs, lightly beaten 3 tablespoons finely chopped fresh cilantro leaves, plus more for garnish 1 1/2 teaspoons green hot sauce (recommended: Tabasco) 1 teaspoon salt 1 cup seasoned dry bread crumbs Instructions: Put the potatoes in a pot and cover with the clam juice. Bring to a boil over medium heat and cook until the potatoes are fork tender, about 20 minutes. Remove the potatoes with a slotted spoon and place in a bowl. To the cooking liquid, add the onion and bay leaf; bring to a simmer for 3 minutes. While the potatoes are still hot, mash with a hand masher and set aside. Add the cod to the simmering broth and cook until the fish is opaque, about 3 minutes. Remove the fish with a slotted spoon and add to the mashed potatoes. Add the eggs, cilantro, hot sauce, and salt to the fish and potato mixture. Mix until well combined. Cover with plastic wrap and refrigerate until completely cooled and firm, at least 4 hours or preferably overnight. Preheat the oven to 400 degrees F. Coat a baking pan with nonstick cooking spray. Spread the bread crumbs on a plate. Using an ice cream scoop, roll the chilled fish and potato mixture into 2-inch balls. Then roll each ball in bread crumbs to coat completely. Put the codfish balls on the prepared pan and spray the tops lightly with nonstick cooking spray, this will make them really crispy. Bake until the codfish balls are nicely browned, 20 to 25 minutes. Put the codfish balls on a platter and garnish with cilantro. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 28347,"Chef Rick's Classic French Bread 3 cups bread flour 1 1/2 teaspoons kosher salt 1 tablespoon honey 1 1/4 cups warm water 1 1/2 tablespoons yeast Instructions: Add the flour, salt and honey to the bowl of a stand mixer fitted with a dough hook. Mix until combined. Add the water and yeast to a small bowl and allow it to sit for 15 minutes. Add the yeast water to the flour mixture and beat until well mixed. Put the mixing bowl in a warm place, cover and let rise until the dough is doubled in size. Punch the dough down and divide it into 6 equal parts. Form into six 6-inch loaves, cover and allow them to double in size. Preheat the oven to 375 degrees F. Arrange the loaves on a baking sheet and bake until light brown. Enjoy! ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 28348,"Big Dish O' Nachos 2/3 cup shredded sharp cheddar cheese 2/3 cup shredded pepper jack cheese 1 8-to-10-ounce bag multicolored tortilla chips 1/2 cup canned black beans, drained and rinsed 1 1/2 cups cheese sauce, warmed (see recipe below) 1 1/2 cups prepared chili, warmed 1/2 cup guacamole (see recipe below) Sour cream, pico de gallo, sliced pickled jalapenos and sliced scallions, for topping Instructions: Preheat the oven to 350 degrees F. Mix the cheddar and pepper jack in a bowl. Spread half of the tortilla chips in the bottom of a deep 12-inch cast-iron skillet or cake pan. Sprinkle with half of the cheese mixture and bake until the cheese melts, about 5 minutes. Top with the remaining chips and sprinkle with the remaining cheese mixture and the black beans. Return to the oven and bake until the cheese melts, about 5 more minutes. Remove the nachos from the oven and drizzle with the cheese sauce, then top with the chili and guacamole. Top with sour cream, pico de gallo, pickled jalapenos and scallions. Melt 3 tablespoons butter in a saucepan over medium heat. Add 1 teaspoon each minced garlic and shallot; cook 5 minutes. Stir in 3 tablespoons flour and 1/2 teaspoon salt; cook, stirring, 2 minutes. Add 1/2 cup milk; whisk until thick. Add 1 cup cheddar, season with pepper and stir until smooth. Mash 2 avocados with a fork. Add 1/4 cup diced white onion, 1/3 cup diced tomato, 4 teaspoons chopped cilantro, 1 tablespoon lime juice, 2 teaspoons minced jalapeno, and salt and pepper. Press plastic wrap directly onto the surface and refrigerate until ready to use.
","[Chardonnay, Sauvignon Blanc, Riesling, Zinfandel]

" 28349,"Oven-Broiled Shrimp Scampi 8 angel hair nests cooked and drained 2 sticks butter, melted 5 cloves garlic, crushed 1 large onion, diced 2 pounds large peeled and deveined shrimp, thawed if frozen 3 lemons, juiced 1 teaspoon white pepper Dash sea salt 1/2 cup chopped parsley leaves 1/2 cup Italian bread crumbs 1/2 cup grated Parmesan Instructions: Set oven to broil 475 degrees F. In a large saute pan melt butter, and saute briefly the garlic, onion, shrimp, lemon juice, seasonings, and parsley. Remove from heat. Combine bread crumbs and Parmesan; sprinkle over shrimp and place under the broiler for 3 minutes. Serve over pasta. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 28350,"Quinoa Pilaf 1/4 cup butter 1 onion, finely chopped 2 garlic cloves, finely chopped 3 large sprigs fresh epazote 1 bay leaf 1 cup quinoa, rinsed, drained well 4 cups chicken stock or vegetable stock Chopped fresh parsley or cilantro Instructions: Melt butter in heavy large saucepan over medium heat. Add onion and saute until tender, about 10 minutes. Add garlic, epazote and bay leaf. Stir 1 minute. Add quinoa and stir just until coated. Add stock. Bring to boil. Reduce heat and simmer until quinoa is tender, about 10 minutes. Drain. Discard epazote and bay leaf. Transfer pilaf to large bowl. Season to taste with salt and pepper. Garnish with parsley or cilantro. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 28351,"Baccelli e Pecorino: Fava Beans and Pecorino 1 pound/450 g fresh fava beans 12 ounces/400 g Pecorino cheese Instructions: Shell the fava beans into a bowl and serve with slices of Pecorino cheese. ","[Chardonnay, Vermentino, Gavi]" 28352,"ROUND 2 RECIPE: Savory Bread Pudding Bites with Apple Mustard Sauce 2 tablespoons canola oil 1 egg 1/4 cup milk Salt and freshly ground black pepper 3 leftover Savory Bread Puddings, recipe follows 1/4 cup applesauce 2 tablespoons sour cream 3 tablespoons brown mustard Chopped fresh parsley leaves, for garnish, optional Nonstick cooking spray 1 tablespoon canola oil 1 (8-ounce) package sliced white mushrooms 1/2 pound sweet Italian sausage, removed from casing 4 eggs 2 cups milk 1 teaspoon Italian seasoning 1/2 teaspoon salt 1/4 teaspoon fresh ground black pepper 1/2 baguette, day old, cubed Instructions: Heat the oil in a 12-inch skillet over medium-high heat. In a medium bowl, whisk together the egg, milk and salt and pepper, to taste. Slice each Savory Bread Pudding in half horizontally. Drop each bread pudding half into the egg and milk mixture, and make sure each side is coated. Carefully put into the hot oil and fry until brown and crispy, 3 minutes per side. Remove to a plate lined with a paper towel and season with salt and pepper, to taste, while still hot. Transfer to a serving platter and serve with the apple mustard sauce. In a small bowl whisk together the applesauce, sour cream and mustard until well blended. Garnish with parsley, if desired. Spray a 12 cup muffin tin with nonstick cooking spray and set aside. Heat the canola oil in a large skillet over medium heat and saute the mushrooms. Add the sausage and stir over the heat until browned and cooked through. In a large bowl whisk together the eggs, milk, Italian seasoning and salt and pepper. Add the cubed bread to the egg mixture and let the egg and bread mixture sit for at least 30 minutes in the refrigerator to allow the bread to absorb the liquid. Preheat the oven to 325 degrees F. Remove the egg mixture from the refrigerator, add the sausage and mushrooms and stir to combine. Ladle the bread pudding mixture into the muffin tins and bake until set, about 30 to 35 minutes. Remove the puddings from the muffin tins to a serving platter and serve.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 28353,"Triple-Herb Freekeh 1 cup cracked freekeh 1/2 a small red onion, finely diced (about 1/2 cup) 2 tablespoons chopped fresh basil 2 tablespoons chopped fresh dill 2 tablespoons chopped fresh parsley 2 tablespoons extra-virgin olive oil Juice of 1 medium lemon (about 2 tablespoons) Kosher salt and freshly ground black pepper Instructions: Add 8 cups water and the freekeh to a medium saucepan and boil until tender, about 20 minutes. Strain. Meanwhile, soak the onions in ice water in a small bowl for 10 minutes. Strain well. Whisk together the onions, basil, dill, parsley, oil, 1 tablespoon of the lemon juice, 1 teaspoon salt and 1/4 teaspoon pepper in a large bowl. Add the cooked freekah and toss to coat. Season with salt and pepper if needed. Transfer to a serving bowl and add the remaining 1 tablespoon lemon juice. Serve warm or at room temperature. (Alternatively, serve chilled, adding an additional tablespoon of lemon juice just before serving.) ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 28354,"Vanilla Bean Creme Brulee 2 cups heavy cream 1 cup milk 1/2 vanilla bean, split and scraped 6 large egg yolks 1/2 cup granulated sugar plus 6 tablespoons Instructions: Heat the heavy cream, milk, and vanilla bean in a large, heavy-bottomed saucepan over medium heat. Place the egg yolks and sugar in a heatproof mixing bowl and beat until pale yellow in color and all of the sugar has dissolved. Temper about 1/2 a cup of the cream mixture into the egg mixture and whisk vigorously to incorporate well. Add the remainder of the cream mixture to the bowl and whisk vigorously to incorporate. Strain the brulee base through a fine mesh sieve and preheat the oven to 350 degrees F. Pour the custard into 6 (5-ounce) oval ramekins or gratin dishes, and place the dishes in a sheet pan or roasting pan. Pour enough hot water into the pan to come up half way on the sides of the ramekins. Place the pan in the oven on the middle rack and bake for 30 minutes, turning the sheet pan around after 15 minutes to ensure even cooking. To test for doneness, jiggle the pan slightly to see if the custard is set, if so, remove from the oven and let cool at room temperature before placing them in the refrigerator for 2 hours to completely cool. Once the brulee has cooled, evenly spread 1 tablespoon of sugar over each ramekin and using a blowtorch, caramelize the sugar to form a candy coating. Be sure to keep the blowtorch moving in a circular motion to prevent the sugar from burning. Serve once the sugar has cooled and is hard like candy. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 28355,"Guasacaca Sauce 1 medium onion, roughly chopped 2 green peppers, seeded, deveined, and roughly chopped 2 ripe avocados, peeled and seeded 2 cloves garlic 1/2 bunch fresh parsley leaves 1/2 bunch fresh cilantro leaves 1/3 cup red wine vinegar 1 tablespoon salt, or to taste 1/4 teaspoon black pepper 1 cup olive oil Instructions: Put everything except the olive oil into a food processor and process until mostly smooth. Add the olive oil in a stream with the processor running and process until smooth. Let stand at room temperature for at least 1 hour for the flavors to blend. Taste and adjust seasoning. Serve sauce at room temperature with meats, fish, or vegetable chips. If made in advance, store, covered, in the refrigerator, but bring to room temperature before serving. ","[Chardonnay, Vermentino, Sauvignon Blanc, Albari?o]" 28356,"Old-Fashioned Clementine Pound Cake 2 cups (4 sticks) unsalted butter, softened, plus more for greasing the pans 3 cups sugar
8 large eggs, room temperature
Zest and juice of 1 clementine
4 teaspoons pure vanilla extract
4 cups all-purpose flour, plus more for dusting the pans
1 teaspoon baking powder
1 teaspoon salt
1/2 teaspoon cinnamon
1/2 cup whole milk, room temperature
1 cup confectioners' sugar Juice of 2 clementines
Zest of 1 clementine
Instructions: For the cake: Preheat the oven to 350 degrees F. Adjust the oven rack to the center of the oven. Grease two loaf pans with butter and dust with flour. Add the butter and sugar to the bowl of a stand mixer. Using the paddle attachment, beat until light and fluffy, stopping once or twice to scrap down the sides of the bowl with a rubber spatula, about 5 minutes. Add the eggs, one at a time, beating well after each addition; then add the clementine juice and zest and the vanilla. In a medium bowl, whisk together the flour, baking powder, salt and cinnamon to get rid of any lumps. Add the flour to the mixer in two additions, alternating with the milk, and mixing until combined. Pour the batter into the prepared loaf pans. Bake for 1 hour 10 minutes, until golden and light. Let the cakes cool for 15 minutes before turning them out of the pans. Set the cakes right-side-up on a rack to cool. For the glaze: In a bowl, combine the confectioners' sugar and the clementine juice and zest. Whisk together until smooth. Apply the glaze to the cakes while they are still warm. ","[Chardonnay, Riesling, Moscato, Sauvignon Blanc]

" 28357,"Homemade Corn Broth 5 cooked ears of corn 1 teaspoon kosher salt 10 whole peppercorns, black or white 2 cloves garlic, smashed 1 dried bay leaf 1 medium onion, peeled and cut in half Instructions: Using a sharp knife, cut the kernels off the cob; reserve the kernels for a later use.
Using the side of a spoon or a butter knife, scrape down the sides of the cobs into a deep stockpot to release the \milk\ and loosen any bits of corn. Add 8 cups water to the pot, along with the salt, peppercorns, garlic, bay leaf and onion. Bring to a boil over medium-high heat. Reduce the heat to medium low and let the broth cook for 20 minutes. Let cool slightly.
Pour the broth through a fine-mesh sieve to strain out the vegetables and bits of corn (a pot lined with cheesecloth works well too). The broth is now ready to use as a base for soups, stews and sauces. If not using immediately, transfer to glass jars and let cool completely. Store tightly covered in the fridge for up to 1week, or in the freezer for up to 2 months.
Technique Tip: Break the ears in half before cutting off the kernels. The smaller size and flat edge where it's broken allows for a sturdier grip when holding the cob on a cutting board. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 28358,"Mango and Jicama Salsa 2 cups mango, peeled, pitted and cut into 1/4-inch pieces 2 stalks green onion, chopped 2 Tbsp. cilantro chopped 1/2 cup jicama, diced 3 Tbsp. Kikkoman Ponzu 1 tsp. cayenne pepper 2 Tbsp. brown sugar 2 Tbsp. lime juice Instructions: Combine mango, cilantro, jicama and green onions in a medium bowl. Mix together ponzu lime juice, brown sugar and cayenne pepper in a separate container, making sure the sugar is dissolved. Pour mixture over mango combination, toss to coat. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 28359,"Reuben Pastrami/ Navel Pastrami 1 1/4 cups kosher salt 1/2 cup brown sugar
6 cloves garlic, chopped 2 teaspoons pink curing salt #1 One 4- to 5-pound beef navel
1/2 cup ground allspice 1/2 cup ground coriander
1/2 cup ground black pepper
1/2 cup brown sugar
1 tablespoon garlic powder
1 tablespoon dry mustard
Instructions: For the brine: Add 1 gallon of water to large pot. Add salt, sugar, garlic and curing salt and stir until it dissolves. Put navel in brine fully submerged. Leave in refrigerator for 5 days. For the pastrami: Preheat the oven to 350 degrees F and remove the navel from the brine. Stir together the allspice, coriander, pepper, brown sugar, garlic powder and dry mustard in a bowl. Sprinkle the rub all over the navel until fully covered. Place in a roasting pan and cover with foil. Bake until a fork can easily pierce through, about 1 hour. Slice when ready. ","[Chardonnay, Merlot, Cabernet Sauvignon, Pinot Noir]" 28360,"Tortellini Jamaica Mon 2 tablespoons canola or olive oil 2 cloves garlic, crushed or minced
1 cup pineapple juice
1 cup canned pineapple tidbits 1 cup white wine
4 tablespoons butter 1 tablespoon dried basil
1 tablespoon soy sauce
3 cups frozen and thawed cheese-filled tortellini
1 cup al dente-cooked tri-colored rotini 1/2 cup red grapes, halved 4 green onions, sliced 2 bananas, peeled and sliced
Instructions: Heat a large skillet over medium-high heat. Add the oil and the garlic, and saute without browning or burning the garlic, 1 minute. Add the pineapple juice, tidbits, wine, half of the butter, the basil and soy sauce. Cook and stir until bubbly and fragrant, about 3 minutes. Add the tortellini and rotini and stir until the tortellini are cooked and the liquid reduces a bit, about 7 minutes. Reduce the heat to low and add the grapes, green onions, bananas and the remaining 2 tablespoons butter, and stir gently to mix together. Remove from the heat and serve immediately. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Moscato]" 28361,"Caribbean Jerk Sliders 1 pound ground chuck 2 teaspoons kosher salt
1 1/2 teaspoons ground allspice
1 1/2 teaspoons cayenne pepper
1 1/2 teaspoons garlic powder
1 1/2 teaspoons onion powder
1 1/2 teaspoons dried oregano
1 1/2 teaspoons red pepper flakes
1 1/2 teaspoons light brown sugar
1 1/2 teaspoons dried thyme
1 teaspoon freshly ground black pepper
Nonstick cooking spray, for the pan
8 standard slices mild Cheddar 8 brioche slider buns
3 tablespoons unsalted butter, melted
Jerk Ketchup, recipe follows 8 Red Ale Onion Rings, recipe follows 1 cup ketchup Juice of 1 lime
1 teaspoon ground allspice
1 teaspoon cayenne pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried oregano
1 teaspoon red pepper flakes
1 teaspoon brown sugar
1 teaspoon dried thyme
1/2 teaspoon kosher salt
About 4 cups canola oil 2 large Vidalia onions
1 cup all-purpose flour
1 1/2 teaspoons kosher salt
1/2 teaspoon garlic powder
1/2 teaspoon freshly ground black pepper
1 cup red ale
Coarse sea salt
Instructions: Preheat a grill pan over medium-high heat. Combine the beef, salt, allspice, cayenne, garlic powder, onion powder, oregano, pepper flakes, brown sugar, thyme and black pepper in a large bowl and gently mix until just combined. Form the meat into eight 2-ounce patties, then press the center of each with your thumb to create an indent. Coat the grill pan with cooking spray. Grill the sliders indent-side up until the internal temperature registers 150 degrees F, 2 to 3 minutes per side, placing a slice of cheese on each patty once you flip them. Cover the patties on the grill pan with a metal bowl to allow the cheese to melt. (The cheese will melt over the sides of the patties.) Remove the patties to a plate and cover loosely with foil to rest. Meanwhile, brush the buns with the melted butter and grill until lightly toasted, about 2 minutes per side. Assemble the sliders by putting a tablespoon-sized dollop of the Ketchup on the bun tops and bottoms, then top each bottom with a patty. Finish with one Onion Ring on top of each slider. Close sliders and serve immediately. Combine the ketchup, lime juice, allspice, cayenne, garlic powder, onion powder, oregano, pepper flakes, brown sugar, thyme and salt in a medium nonreactive bowl and mix until incorporated.
Pour 4 inches oil into an 8-quart Dutch oven and bring to 350 degrees F over medium-high heat. Meanwhile, peel the onions and slice into 1/2-inch-thick rings. Combine the flour, salt, garlic powder and black pepper in a large bowl. Whisk in the ale until the ingredients are combined. The batter should be thick but slightly loose. Place a wire rack in a sheet pan. Working in batches, dip the onion rings into the batter. Drain any excess batter back into the bowl, then slowly lower the onions into the hot oil. Cook, flipping the onions every 30 seconds, until golden brown, 2 to 3 minutes. Transfer the onions to a wire rack with a spider and lightly season with sea salt. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Syrah]" 28362,"Caprese Salad with Homemade Mozzarella 2 gallons water, divided 2 pounds whole milk mozzarella curd (available at specialty Italian markets) 2 tablespoons kosher salt, divided, plus more for serving Roma tomatoes, sliced 1/4-inch thick Fresh basil Extra-virgin olive oil Freshly ground black pepper Instructions: In a large pot, heat a gallon of water to a simmer. In a large bowl, break up the mozzarella curd into small pieces. Coat the curd with 1 tablespoon salt, and set aside. In another large bowl, add remaining salt to the second gallon of water along with as much ice as it can hold. This is where it gets a little tricky. Carefully pour the hot water over the salted curd. As the curds begin to melt, carefully stir with a wooden spoon or spatula for 1 minute. Submerge both of your hands in the ice water for as long as you can stand it, because you're about to stretch the mozzarella in hot water. To protect your hands, you may wear rubber gloves if desired. The curd will have settled into the bottom of the bowl, and at this point you have to work quickly or risk over-cooking the curd and it becoming rubbery. Dip your hands into the hot water and begin stretching the mozzarella. By stretching the cheese, you insure that all the curds have completely melted. Form the mozzarella into tomato size balls, and then drop the mozzarella into the ice water to set. Slice the mozzarella in 1/4-inch slices. On a serving platter, arrange mozzarella and tomato slices, alternating and overlapping a bit. Top with basil. Drizzle with olive oil; season salt and pepper. Wrap remaining mozzarella balls tightly in plastic wrap and store in the refrigerator for up to a week. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 28363,"Striped Bass with Tomato and Basil Cream 1 teaspoon olive oil 1/4 cup chopped scallions 1 large ripe tomato, chopped 1/2 cup chopped fresh basil leaves 1/2 cup chardonnay (recommended: Wolffer Estate Selection Chardonnay) 1 cup heavy cream 3 tablespoons butter 1/2 cup chardonnay (recommended: Wolffer Estate Selection Chardonnay) 1/4 cup verjus* (recommended: Wolffer Verjus) 1 (4 to 5-pound) striped bass fillet, cut into 6 equal pieces Salt and pepper Instructions: Preheat the oven to 375 degrees F. Make cream sauce: Heat oil in a small saucepan over medium heat. Add scallion and saute until tender. Add tomato and basil. Add chardonnay and cook until liquid is reduced by half. Add heavy cream, reduce the heat, and simmer until the desired thickness is reached. Keep warm until ready to serve. After you have started the sauce, bake the fillet: place butter, chardonnay, and verjus in a baking pan. Season fish with salt and pepper and place in pan. Bake for 5 to 7 minutes, or until fish is cooked through; the fish should be opaque throughout and a knife should slide in easily. Place fillets on a serving plate and spoon over the sauce. Serve with a fresh crusty baguette and a crisp green salad. ","[Chardonnay, Verjuice, Sauvignon Blanc]" 28364,"Moroccan Mint Tea Cocktail Ice 15 whole mint leaves 2 cups pre-made sweetened iced tea 1 splash Roses lime juice 1 cup vodka Lime wedges or wheels, for garnish Instructions: To a cocktail shaker, add ice and mint leaves. Close shaker and shake a few times to bruise mint leaves. Add remaining ingredients and shake to combine. Pour into ice tea glass and garnish with lime wedge or wheel. ","[Riesling, Sauvignon Blanc, Gin]" 28365,"Mini Olive Oil Cakes with Lemon Glaze 1 tablespoon unsalted butter, melted 1 cup all-purpose flour, plus more for dusting 1 1/3 cups granulated sugar 2 tablespoons grated lemon zest (from 2 lemons) 2 large eggs 1/4 cup extra-virgin olive oil 2/3 cup whole milk 1/2 teaspoon baking powder 1/2 teaspoon salt 1 teaspoon finely minced fresh thyme, plus sprigs for garnish 1 1/2 cups confectioners' sugar 2 1/2 to 3 tablespoons lemon juice (from 1 to 2 lemons) 2 tablespoons unsalted butter, melted Instructions: Position a rack in the middle of the oven; preheat to 350 degrees. Prepare the cakes: Brush a 6- or 12-cup mini Bundt or muffin pan with the melted butter. Lightly dust with flour and shake out the excess.
Pulse the granulated sugar and lemon zest in a blender until combined. Add the eggs one at a time, then gradually pour in the olive oil and milk, pulsing until emulsified into a thin batter, about 30 seconds. Don't overblend or the cakes will be too puffy.
Whisk 1 cup flour, the baking powder, salt and 1 teaspoon thyme in a small bowl. Add to the blender in 2 batches, pulsing lightly until just combined; stop to scrape down the sides of the blender as needed. Pour the batter into the prepared pan. Bake until the cakes just begin to pull away from the sides of the pan and spring back when lightly touched, 28 to 30 minutes for a 6-cup Bundt pan and 22 to 25 minutes for a 12-cup Bundt or muffin pan. Cool in the pan for 10 minutes, then loosen the sides with a small knife and invert the cakes onto a rack.
Meanwhile, prepare the glaze: Whisk the confectioners' sugar, lemon juice and butter until smooth, adding more lemon juice if the mixture is too thick. Drizzle over the warm cakes and garnish with thyme sprigs.
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 28366,"Lemon-Limeade for Big People and Little People 3/4 cup freshly squeezed lemon juice 1/2 cup freshly squeezed lime juice 1 cup superfine sugar or 1 1/2 cups granulated sugar Up to 5 cups ice water or beverage of choice Lemon and lime slices or zests for garnish Instructions: Combine juices and sugar in pitcher and stir until all sugar is dissolved. When ready to serve fill tall glasses with ice. Pour about 1/4 cup juice mixture in each glass and add beverage of choice to taste. Stir to blend and add garnishes. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 28367,"Sausage-Stuffed Portobello Mushrooms 6 portobello mushrooms, stemmed (reserve 1 cup minced stems) 3 tablespoons plus 2 teaspoons extra-virgin olive oil, plus more for drizzling 12 ounces hot Italian sausage 12 ounces sweet Italian sausage 1/2 cup finely chopped onion 1/4 cup finely chopped green bell pepper 1/4 cup finely chopped celery 2 teaspoons minced garlic 1/2 cup plain bread crumbs 1/2 cup freshly grated Parmesan 1/4 cup plus 1 tablespoon minced fresh parsley leaves 2 teaspoons Essence, recipe follows 1 egg, lightly beaten Balsamic vinegar, for drizzling 2 1/2 tablespoons paprika 2 tablespoons salt 2 tablespoons garlic powder 1 tablespoon black pepper 1 tablespoon onion powder 1 tablespoon cayenne pepper 1 tablespoon dried oregano 1 tablespoon dried thyme Instructions: Preheat the oven to 400 degrees F. Using your hands, lightly rub each portobello mushroom with 2 teaspoons of olive oil. Cook the sausage in a medium skillet until browned, about 4 minutes. Add the onion, bell pepper, celery, and mushroom stems and cook until softened, about 3 minutes. Add the garlic and cook until fragrant, about 30 seconds. Remove from heat. Transfer sausage-vegetable mixture to the bowl of a food processor. Add, 1/4 cup of the bread crumbs, 1/4 cup of Parmesan, 1/4 cup of parsley, the Essence, and the remaining 2 teaspoons of olive oil. Pulse until mixture is finely chopped and comes together slightly, about 30 seconds. Transfer the mixture to a bowl, add the egg, and stir until well combined. Divide the filling among the mushroom caps, about 1/2 cup for each mushroom. Place the filled mushrooms on a baking sheet. Combine remaining 1/4 cup of bread crumbs and 1/4 cup of Parmesan in a small mixing bowl. Divide the bread crumb mixture evenly among the tops of the mushrooms. Bake until golden brown on top and the mushrooms are tender, about 15 to 18 minutes. Remove from oven and let cool slightly. Garnish with remaining tablespoon of parsley, drizzle with olive oil and vinegar and serve warm or at room temperature. Combine all ingredients thoroughly. Recipe from \New New Orleans Cooking, by Emeril Lagasse and Jessie Tirsch Published by William and Morrow, 1993. ","[Chardonnay, Pinot Grigio, Vermentino, Tempranillo]

" 28368,"Beer Braised Shrimp with Louisiana Salsa and Rice 4 cloves garlic, grated or finely chopped 6 to 8 small ribs celery from the heart, chopped 1 large or 2 medium green bell peppers, seeded and chopped 1 medium-large red onion, chopped 2 tablespoons chopped fresh thyme, finely chopped 4 tablespoons butter 1 1/2 cups enriched white rice 2 1/2 cups chicken stock Salt and freshly ground black pepper 2 red jalapeno cl peppers, very thinly sliced 1 pint grape or cherry tomatoes, heirloom multi colored, red or yellow, halved 2 limes 2 tablespoons extra-virgin olive oil 2 pounds large shrimp, deveined, tail on 1 tablespoon seafood seasoning (recommended: Old Bay) 1 tablespoon Worcestershire sauce 1/4 cup hot sauce 1 bottle beer 3 tablespoons butter 1 bunch scallions, thinly sliced on an angle Instructions: In a medium bowl combine the garlic, celery, peppers, onions and thyme. Heat a medium pot with 1 tablespoon butter over medium heat. Add about 1/3 of the vegetables to the pot, saute 2 to 3 minutes, add rice and toss around for 1 to 2 minutes more. Stir in the chicken stock and cover pot, bring to a boil. Simmer rice 15 to 18 minutes until tender, fluff with fork and season with salt and pepper. Combine remaining vegetables with red cl peppers and tomatoes and dress with the juice of 1 lime. Season with a little salt. Heat 2 tablespoons olive oil in a large skillet over medium-high to high heat. Add shrimp and season with seafood seasoning, Worcestershire and hot sauce. Toss shrimp for about 2 minutes then add beer, reduce heat to simmer and braise 5 to 6 minutes. Cut butter into small bits and melt into sauce then add in scallions. Squeeze the juice of 1 lime over the pan. Serve shrimp in shallow bowls, top with a generous scoop of rice and garnish with generous spoonfuls of salsa. If you prefer lots of rice to a little bit of seafood, reverse the order and fill bowl with rice, top with shrimp and salsa. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 28369,"Apple and Brie Quesadillas 1 Granny Smith apple, thinly sliced 4 teaspoons extra-virgin olive oil 4 8-inch flour tortillas 8 ounces brie cheese, sliced (rind removed) 1 tablespoon whole-grain mustard 1 tablespoon maple syrup 2 strips bacon, cooked and crumbled Instructions: Preheat a grill pan over medium-high heat. Toss the apple slices with 2 teaspoons olive oil and cook, turning occasionally, until marked and tender, 3 to 4 minutes.
Lay the tortillas on a cutting board. Top each with one-quarter each of the grilled apple and brie on one side, then fold the tortillas in half to cover the filling.
Heat the remaining 2 teaspoons olive oil in a large nonstick skillet over medium heat. Working in batches, cook the quesadillas until golden brown and the cheese melts, about 2 minutes per side. Meanwhile, mix the mustard and maple syrup in a bowl. Slice each quesadilla into wedges. Drizzle with the maple-mustard syrup and top with the bacon.
","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 28370,"Cauliflower Soup with Crispy Brussels Sprouts and Apples 3 cups cauliflower florets (from about 1 small head) 1/2 white onion, coarsely chopped
2 sprigs fresh lemon thyme, plus 1 teaspoon leaves for garnish
1 1/2 quarts whole milk
Kosher salt
Extra-virgin olive oil, for frying
6 to 7 Brussels sprouts, leaves separated
Fleur de sel
1 tablespoon finely chopped fresh chives
Cracked black pepper
1 pink lady apple Smoked extra-virgin olive oil, for drizzling Instructions: Place the cauliflower florets in a large pot with the onion, thyme sprigs and milk. Slowly bring to a boil over medium-high heat. Season with kosher salt, cover and simmer until the cauliflower is soft, 25 to 30 minutes. Discard the thyme sprigs. Transfer the cauliflower mixture to a blender and puree until completely smooth. Taste and season with salt. Fill a medium saucepan with 2 to 3 inches of olive oil and heat to 350 degrees F. Fry the Brussels sprout leaves a few at a time until browned, 30 to 40 seconds. Drain on paper towels and season with fleur de sel. To serve, scoop the apple into balls with a Parisian scoop or small melon baller. Or, just dice the apple if a scoop is unavailable. Ladle the soup into shallow bowls or small shot glasses or espresso cups and garnish with the fried Brussels sprout leaves. Sprinkle with the chives, lemon thyme leaves, apple balls and season with fleur de sel and cracked black pepper. Drizzle with the smoked olive oil. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 28371,"Almond Spice Bars Cooking spray 1/2 cup honey 1/2 cup granulated sugar 1 teaspoon ground cinnamon 1/4 teaspoon ground cloves 1/4 teaspoon ground nutmeg 1 1/2 cups all-purpose flour 1 1/2 teaspoons baking powder 1/4 teaspoon salt 1 large egg, lightly beaten 1 1/2 cups sliced almonds 1/4 cup finely chopped candied orange peel, plus more for topping 1 teaspoon pure vanilla extract Finely grated zest of 1 lemon 2 tablespoons orange liqueur 1/2 cup confectioners' sugar 1 tablespoon fresh orange juice Instructions: Line an 8-inch square baking dish with parchment paper, leaving a 2-inch overhang; coat with cooking spray. Bring the honey and granulated sugar to a simmer in a small saucepan over medium heat, stirring to dissolve. Remove from the heat and transfer to a large bowl. Stir in the cinnamon, cloves and nutmeg; let cool slightly, 10 minutes. Whisk the flour, baking powder and salt in a medium bowl. Quickly stir the beaten egg into the honey-sugar mixture with a rubber spatula, then add the almonds, orange peel, vanilla, lemon zest and 1 tablespoon liqueur. Stir in the flour mixture until combined (the dough will be stiff and dry). Scrape into the prepared pan. Lightly coat a piece of plastic wrap with cooking spray and use to press the dough into an even layer. Set aside 1 hour. Preheat the oven to 375 degrees F. Bake the bars until golden brown and a toothpick inserted into the center comes out with only a few crumbs, 25 to 30 minutes. Make the glaze: Whisk the confectioners' sugar, orange juice and remaining 1 tablespoon liqueur in a bowl until smooth. Brush the warm bars with some of the glaze; cover the remaining glaze and set aside. Let the bars cool 10 minutes in the pan, then remove to a cutting board. Cut into 1-by-2 1/2-inch bars and let cool completely on a rack. Drizzle the bars with the remaining glaze; top with candied orange peel. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 28372,"Chicken Cooked in Ginger: Ga Ban Kho Gung 1 tablespoon sugar 3 tablespoons fish sauce 1 teaspoon oyster sauce 17 1/2 ounces/500 g chicken, chopped into bite-size pieces 2 tablespoons finely sliced fresh ginger 2 tablespoons vegetable oil 2 tablespoons finely diced garlic 1 cup/ 250 ml chicken stock Pinch salt and freshly ground black pepper 4 spring onions (scallions), sliced into 1 1/2-inch/4 cm lengths 1 long cl, julienned Serving suggestion: Jasmine rice. Instructions: In a mixing bowl combine sugar, fish sauce, and oyster sauce. Mix well, then add the chicken and ginger massaging the marinade into the flesh. Cover and place in the refrigerator to marinate for 20 minutes. Bring a wok or saucepan to medium heat, then add oil and garlic and cook until fragrant. Now turn the heat to high then add the chicken searing all sides. Cover the chicken with the stock, pour in the remaining marinade and bring to the boil. Skim off all impurities until clear and cover the pan. Reduce the heat to low and simmer for 15 minutes. Add spring onions and freshly ground black pepper, stir and cook for a further minute. Transfer to a serving bowl and garnish with cl. Serve with jasmine rice. ","[Syrah, Shiraz, Malbec, Tempranillo]" 28373,"Cinnamon-Chocolate Fudge Butter, for greasing the pan 1 (14-ounce) can sweetened condensed milk 2 teaspoons ground cinnamon 1 teaspoon pure vanilla extract 1 pound (about 2 cups) bittersweet (60 percent cacao) chocolate chips (recommended: Ghiradelli) see Cook's Note 3 tablespoons unsalted butter, cut into 1/2-inch pieces, at room temperature Kosher or flake salt, optional Instructions: Butter the bottom and sides of an 8 by 8-inch baking pan. Line the pan with a sheet of parchment paper, about 14-inches long and 7-inches wide, allowing the excess to overhang the sides. Set aside In a medium glass or stainless steel bowl, combine the condensed milk, cinnamon, and vanilla. Stir in the chocolate chips and butter. Put the bowl on a saucepan of barely simmering water and mix until the chocolate chips have melted and the mixture is smooth, about 6 to 8 minutes (mixture will be thick). Using a spatula, scrape the mixture into the prepared pan and smooth the top. Sprinkle with salt, if desired. Refrigerate for at least 2 hours until firm. Run a warm knife around the edge of the pan to loosen the fudge. Remove the fudge to a cutting board. Peel off the parchment paper and cut the fudge into 1-inch pieces. Store refrigerated in an airtight container or freeze. ","[Merlot, Cabernet Sauvignon, Malbec, Zinfandel]" 28374,"Grilled Sirloin Steak with Summer Vegetable Ragout and Steak Fries 1 tablespoon olive oil 1tablespoon chopped garlic 1 tablespoon chopped shallots 1/2 cup corn kernels 2 blue foot mushrooms, sliced (substitute white mushrooms or shiitake mushrooms) 1 cup demi-glace 6 sun gold tomatoes, halved (substitute: any yellow cherry tomato) 6 sweet 100's tomatoes, halved 1 tablespoon whole butter 1 Idaho potato 1 cup raw spinach 1 red onion, julienned A1 Ranch Dressing, recipe follows 8 ounces grilled sirloin steak 1 cup ranch dressing 1/4 cup A1 steak sauce 2 tablespoons pommery mustard Salt and pepper Instructions: Tomato mushroom sauce: Saute the garlic and shallots in olive oil until tender, about 4 minutes. Add the corn, mushrooms, and demi-glace and bring to a simmer. Reduce by 1/4. Add tomatoes and remove from heat. Swirl in whole butter and add salt and pepper, to taste. Tom's Steak Fries: Place potato in salted, cold water and bring to a boil. Reduce heat and simmer for approximately 20 minutes. Drain and cool potato. Quarter and deep-fry until golden brown. Season with salt and pepper. To assemble dish: Place grilled steak in the center of the dish. Spoon vegetables and sauce over the steak. Top with spinach and onion and drizzle with A1 dressing. Mix together all of the ingredients, to taste. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 28375,"Korean Kimchi Deviled Eggs 12 large hard cooked eggs 6 Tbsp. light sour cream 2 Tbsp. French's? Dijon Mustard 1.5 Tbsp. soy sauce 24 sauted mushrooms, shitake or similar Kimchi 48 matchstick carrots Instructions: Remove yolks from whites and place in bowl. Mash yolks and blend in sour cream, mustard, and soy sauce. Spoon/pipe yolk mixture into egg white halves. Top each egg half with a sauted mushroom, kimchi, and two matchstick carrots. Arrange on platter. Chill, covered. ","[Riesling, Gewrztraminer, Pinot Gris, Sparkling Shiraz]" 28376,"Classic Sloppy Joes and Ore-Ida® Golden Crinkles® 1 Bag Ore-Ida? Golden Crinkles 1 Tablespoon Vegetable Oil 1/2 Cup Chopped Onion 1/3 Cup Chopped Green Pepper 1 Pound Lean Ground Beef 1 1/2 Cups Heinz? Tomato Ketchup 2 Tablespoons Brown Sugar 1 Tablespoon Heinz? Worcestershire Sauce 1/4 Teaspoon Salt 1/4 Teaspoon Pepper 8 Sandwich Buns Instructions: 1.Prepare Ore-Ida? Golden Crinkles according to bag instructions. 2.Heat oil in a large frying pan set over medium-high heat. Cook onion and pepper for 5 minutes. 3.Add beef to the pan. Cook, stirring until browned, about 5 to 10 minutes until internal temperature reaches 165F. Drain off fat. 4.Stir in Ketchup, brown sugar, Worcestershire sauce, salt, and pepper. Simmer over medium-low heat, stirring occasionally, for 10 minutes or until slightly thickened. Serve on sandwich buns. 5.Serve with Ore-Ida? Golden Crinkles. ","[Merlot, Zinfandel, Malbec, Tempranillo]" 28377,"Sheet Pan Caprese Chicken 2 tablespoons olive oil 1 tablespoon Italian seasoning Kosher salt and freshly ground black pepper 2 pints cherry tomatoes 6 boneless, skinless chicken breasts (about 3 pounds) 1/2 cup balsamic vinegar One 1-pound ball fresh mozzarella, sliced into 6 rounds 10 fresh basil leaves, torn Baby arugula, for serving Crusty bread, for serving Instructions: Preheat the oven to 400 degrees F. Drizzle 1 tablespoon of oil onto a rimmed baking sheet and use your fingers to evenly spread it out and coat the bottom of the pan. Sprinkle with the Italian seasoning, 1 tablespoon salt and a few grinds of pepper. Scatter the cherry tomatoes on the baking sheet and shake it back and forth so they become evenly coated in the oil and seasoning. Arrange the chicken in the center of the baking sheet, pushing the tomatoes out to the perimeter, and drizzle the chicken with the remaining tablespoon of oil. Bake until the tomatoes are soft, blistered and begin to burst, 20 to 25 minutes.
Meanwhile, add the vinegar to a small saucepan and bring to a boil over medium-high heat. Lower the heat to medium and simmer until the vinegar has reduced by half and is thick enough to coat back of the spoon, 7 to 8 minutes.
Remove the baking sheet from the oven and drape a slice of mozzarella over each chicken breast. Bake until the cheese melts and an instant-read thermometer inserted into the thickest part of the breast has reached 160 degrees F, 5 to 7 minutes (the chicken will carryover cook to 165 F).
Sprinkle the chicken and tomatoes with the basil and drizzle with the balsamic reduction. Spoon the collected pan juices over the tomatoes and chicken. Serve on a bed of arugula and with crusty bread to mop up the pan juices.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 28378,"Fruit Salad with Creamy Honey Lime Dressing 2 firm bananas, peeled and sliced 1 cup strawberries, halved DRESSING: 3 tbsps. sour cream 3 tbsps. Crisco? Pure Canola Oil or 3 tbsps. Crisco? Puritan Canola Oil with Omega-3 DHA 2 tbsps. frozen limeade concentrate, thawed 1/4 cup honey 1/4 tsp. ground cinnamon FRUIT: 2 cups chopped peeled cantaloupe 2 cups chopped peeled honeydew melon 2 cups seedless red or green grapes, halved 2 cups diced peeled cored pineapple Instructions: WHISK together dressing ingredients in small bowl; set aside. COMBINE fruit in large bowl. Pour dressing, to taste, over fruit. Toss gently to coat. Chill until ready to serve. ","[Chardonnay, Sauvignon Blanc, Moscato, Riesling]" 28379,"Dry Aged Rib-Eyes 1 beef rib or loin roast, boneless, approximately 6 pounds 1 package cheesecloth, cut in half (approximately 1 yard) 1 sheet pan 1 rack to fit in sheet pan Salt and freshly cracked black pepper Horseradish Gremolata, recipe follows 1 1/2 sticks unsalted butter, room temperature 2 teaspoons minced garlic 4 tablespoons grated fresh horseradish root 3 teaspoons white vinegar 1 teaspoon minced lemon zest 1/2 teaspoon kosher salt 1 tablespoon finely chopped fresh Italian parsley leaves Instructions: Make space in back of refrigerator for 7 to 10 days at a steady temperature of 38 degrees F. Remove roast from packaging and rinse well. Pat completely dry, wrap with 3 layers of cheesecloth. Place on a rack fitted inside a sheet pan in back of the refrigerator, fat side up. After 24 hours, remove, unwrap, discard cheesecloth and wrap with a fresh piece. Place back in the refrigerator for 6 to 9 days undisturbed. Make sure to check your refrigerator for temperature accuracy prior to dry aging. Keep in bottom/back of refrigerator and if possible, a refrigerator that doesn't get opened often. Remove roast from refrigerator. Remove cheesecloth, cut away the fat and trim the ends and any discolored parts of roast. Preheat a grill to medium-high heat. Slice roast into 6 (1 1/2-inch thick) steaks. Season with salt and freshly cracked pepper. Cook steaks for 4 minutes on first side, turn and cook 3 minutes more. Transfer to a serving platter. Top with Horseradish Gremolata and let rest 5 minutes. In a medium bowl, whisk butter with garlic, horseradish, vinegar, zest and salt. Stir in the parsley. ","[Cabernet Sauvignon, Syrah, Malbec, Tempranillo]" 28380,"Scallion and Ginger Sauce 1 large bunch scallions, roughly chopped 3 ounces fresh ginger, peeled and roughly chopped 6 thyme sprigs, picked 1 garlic clove, crushed 1 1/2 cups canola oil Salt and freshly ground pepper Instructions: Put scallions, ginger, thyme, and garlic into food processor and chop fine. With the motor running slowly, add the oil. Season, to taste, with salt and pepper. ","[Chardonnay, Riesling, Gewrztraminer]" 28381,"Chili Topped Cornbread Bites 1 pound ground beef 1/2 medium onion, diced 2 teaspoons minced garlic 1 teaspoon ground cumin 1/2 teaspoon chili powder 2 tablespoons chili sauce 2 tablespoons tomato paste 1 (15-ounce) can tomato sauce Salt and freshly ground black pepper Cooking spray 2 1/2 cups Baking Mix, recipe follows 1 1/2 cups cornmeal 1/3 cup sugar 1 cup milk 3 eggs 6 tablespoons melted butter 1 teaspoon salt 1/2 cup sour cream 1 tablespoon finely chopped fresh parsley leaves Instructions: For Chili: In a large pot over medium heat, add the beef and brown well. Drain off all but 1 tablespoon of the rendered fat. Add the onions and saute until translucent. Stir in the garlic, spices, chili sauce, tomato paste, tomato sauce and salt and pepper, to taste. Simmer for 30 minutes to thicken and incorporate flavors. (Reserve 1 cup of chili for Round 2 Hush Puppies recipe.) For Corn Muffins: Preheat the oven to 350 degrees F. Spray 2 (24-cup) or 3 (12-count) mini muffin tin with cooking spray. In a large bowl, mix together the baking mix, cornmeal, and sugar. In a separate bowl whisk together the eggs and milk until well combined, then mix in melted butter. Stir the wet ingredients into the dry until just incorporated (reserve 1 cup the batter for Round 2 Hush Puppies recipe). Using a tablespoon or mini ice cream scoop fill the muffin tins 3/4 of the way up with batter. Bake until a toothpick inserted in top of the muffins comes out clean, about 12 to 15 minutes. To Assemble: Using a small teaspoon, scoop out a small amount from the top of the mini cornbread muffins. (Save these pieces for the (Bacon Cornbread Stuffed Mushrooms recipe). Fill the top of each muffin with a tablespoon of the chili. Top with a dollop of sour cream and sprinkle with chopped parsley. Transfer to a serving platter and serve. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 28382,"Spiked Milkshakes 6 ounces coffee-flavored liqueur (recommended: Kahlua) 6 ounces dark rum 6 tablespoons malt powder, plus extra for garnish 6 scoops chocolate ice cream 12 ounces bittersweet chocolate, shaved 12 ounces seltzer 3 tablespoons coffee beans, crushed (recommended: espresso roast beans) Instructions: In a blender, combine the coffee liqueur, dark rum, malt, ice cream and chocolate shavings. Blend until frothy. Pour into 6 glasses, top off with 2 ounces of seltzer, and garnish with the crushed coffee beans and a pinch of malt and serve immediately. ","[Bordeaux, Cabernet Sauvignon, Malbec, Zinfandel]" 28383,"Persimmon Pudding with Hard Sauce 1/2 cup (1 stick) unsalted butter, softened, plus extra for the pudding mold 1 cup sugar 1 cup sifted all-purpose flour 1 cup persimmon pulp (from 2 to 3 ripe persimmons, peeled and seeded) 3 teaspoons brandy 2 large eggs, slightly beaten 2 teaspoons baking soda mixed with 2 teaspoons warm water 1/2 teaspoon pure vanilla extract 1/2 teaspoon ground cinnamon 1 teaspoon ground ginger 1 teaspoon ground cloves 1/2 cup chopped walnuts 1 cup golden raisins 1/2 cup (1 stick) unsalted butter, softened 1 cup confectioners' sugar 1 tablespoon brandy Instructions: To make the pudding, in a large bowl, cream together the butter and sugar with an electric mixer at medium speed. Add the flour, 1/2 cup at a time, alternating with the persimmon pulp, brandy, eggs, and baking soda mixture. Stir in the vanilla, spices, walnuts, and raisins and mix on low until the butter comes together, about 5 minutes. Butter the top and bottom of a 2-quart pudding mold with a lid. Spoon in the mixture. Put the buttered lid on tightly and lock into place. Put the mold in a bigger pot filled with water to come halfway up the side of the mold; cover the pot. It is necessary to have a well-buttered mold and enough water for ample steam for this pudding to come out right. Bring the water to a simmer and let simmer over medium-low heat for about 2 hours. Make sure the water doesn't evaporate; add more hot water if it does. The pudding should be checked with a cake tester. When the tester comes out clean, the pudding is done. Take the mold out of the water and unmold when cool, 1 to 2 hours. While the pudding is steaming, prepare the hard sauce. Cream the butter and sugar together with an electric mixer. Beat in the brandy. Chille at least 1 hour. Serve with the warm pudding. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 28384,"Herbed Fromage Blanc 16 ounces fromage blanc, such as Vermont Creamery 1/4 cup sour cream
2 tablespoons minced scallions, white and green parts
2 tablespoons minced fresh dill
2 tablespoons minced fresh chives
2 tablespoons minced fresh parsley leaves
1 teaspoon finely minced garlic
1 teaspoon grated lemon zest
Kosher salt and freshly ground black pepper
Crackers and/or vegetables, for serving
Instructions: In a medium bowl, combine the fromage blanc, sour cream, scallions, dill, chives, parsley, garlic, lemon zest, 1 teaspoon salt, and 1/2 teaspoon pepper. Cover with plastic wrap and refrigerate for at least an hour (or overnight) for the flavors to blend. Serve in a small bowl surrounded by crackers and/or fresh vegetables like crudites. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 28385,"Shrimp and Clam Bisque 1 tablespoon olive oil 1 tablespoon butter 3/4 cup roasted garlic cloves 2 leeks, minced 3 tablespoons all-purpose flour 1/4 cup brandy 3 1/2 cups reduced-sodium chicken broth 1/4 cup tomato paste 1 russet potato, peeled and diced 1/2 pound small shrimp, peeled and deveined 12 steamed clams, shells discarded, clams chopped 1/2 cup heavy cream 1 tablespoon freshly chopped dill leaves Rolls, for serving, optional Instructions: Heat oil and butter together in a large saucepan. Add roasted garlic and leeks and saute 3 minutes, until leeks are soft. Add flour and stir to coat. Add brandy and simmer 2 minutes. Add broth, tomato paste and potato and bring to a boil. Boil 6 minutes, until potatoes are fork-tender. Add shrimp and clams and simmer 1 minute to heat through. Add cream and dill and simmer 1 minute. Serve with rolls, if desired. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 28386,"Smoked Trout Dip with Pickled Veggies and Quail Eggs 1 pound whole ocean trout, no bones (skin on is fine) 1/3 cup olive oil, plus more for drizzling fish
Kosher salt and freshly ground black pepper
Juice of 1 lemon
1/2 cup sour cream
1/4 cup chopped fresh chives
1/4 cup chopped fresh dill
20 haricots verts, cut on a bias 1/2-inch-long 2 shallots, shaved on a mandoline about 1/4-inch-thick
1/4 head cauliflower, cut into baby florets
2 cups red wine vinegar
2 tablespoons sugar
Kosher salt 8 quail eggs
4 pieces ciabatta, toasted aggressively on the grill on both sides
1 clove garlic Flaked sea salt, such as Maldon
Good finishing oil, for drizzling
4 sprigs fresh dill Instructions: Preheat a smoker to medium heat (per manufacturer's directions) and add the wood chips. For the trout dip: In a perforated half-200 or 2-inch deep pan, rub the fish with the oil and sprinkle with salt and pepper. Put the fish into the smoker and allow to smoke for about 15 minutes. Remove and let cool, then pick flesh into large pieces. Mix the smoked trout with the lemon juice, olive oil, sour cream, chives and dill. Season with salt and set aside. For the pickled veggies: Put the haricots, shallots and cauliflower florets in their own bowls. Heat the vinegar and sugar and a pinch of kosher salt in a small saucepan over medium heat until it comes to a boil. Stir, then pour over all the veggies individually until fully covered. Allow to cool completely to room temperature. Bring one quart water to a boil in a small saucepan. Drop the quail eggs into the water and simmer for 2 minutes. Put directly into an ice bath. Peel when cooled, then quarter into wedges and reserve. Rub the toasted bread with the garlic and sprinkle with the flaked sea salt. Drizzle with the finishing oil. Slice the bread into 1-inch-thick planks. Add the trout dip to a serving bowl and top with the pickled veggies and quail egg and garnish with the dill. Serve with the bread. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 28387,"Good Old American Corn Pudding 1 tablespoon butter 1 medium onion (small dice) 1 teaspoon minced garlic Kernels from 6 ears of corn Salt and pepper to taste 1 quart corn stock (recipe follows) 1 quart heavy cream 10 ounces yellow cornmeal 1/2 cup chives 6 corn stalks, stripped of kernels 1 medium onion, large dice 2 carrots 2 bay leaves 1 tablespoon peppercorn 2 tablespoons salt 2 quarts water Instructions: Melt the butter in a large saucepan over low heat and cook the onions and garlic for 3 minutes. Add the corn kernels and cook 1 minute. Season with salt and pepper. Add stock and cream and bring to a boil. Slowly whisk in cornmeal and cook for 3 minutes. Add chives, stir, and serve. Place all ingredients in a large pot and cover with cold water. Simmer for 40 minutes and strain. ","[Chardonnay, Riesling, Zinfandel, Merlot]" 28388,"Barbecued Game Hen 1 onion, diced 1 bottle apple cider vinegar Barbecue sauce 3 Rock Cornish game hens Olive oil Barbecue dry rub Salt and freshly ground black pepper 3 aluminum cans Instructions: Combine onion, apple cider vinegar, and barbecue sauce. Set aside. Coat hens with oil, dry rub, salt, and pepper. Refrigerate overnight. Cut aluminum cans in half. Fill cans with onion, vinegar, and barbecue sauce mixture. Place the cans on a hot grill, and set the hens on top of the cans. Grill for approximately 1 hour. Brush lightly with barbecue sauce after 1 hour of cooking. ","[Chardonnay, Zinfandel, Merlot, Cabernet Sauvignon]" 28389,"Chicken and Green Bean Noodle Bowl 1 1/2 pounds boneless, skinless chicken breasts (about 2 large breasts) 3 tablespoons honey 3 tablespoons toasted sesame oil Kosher salt and freshly ground black pepper Three 3-ounce packages instant ramen noodles, flavor packets discarded 3 tablespoons seasoned rice vinegar One 14.5-ounce can cut green beans, well drained 2 cups shredded red cabbage 3/4 cup fresh mint or cilantro leaves (or a combination), roughly chopped 1 carrot, grated 1/4 cup chunky peanut butter 1 to 2 teaspoons sriracha 1/4 cup honey-roasted peanuts, chopped Instructions: Preheat the broiler. Line a baking sheet with foil. Toss the chicken breasts with 1 tablespoon of the honey, 1 tablespoon of the sesame oil, 1/2 teaspoon salt and several grinds of black pepper in a medium bowl. Transfer the chicken to the prepared baking sheet and broil, flipping halfway, until cooked through, about 10 minutes.
Meanwhile, bring a large pot of salted water to a boil. Cook the ramen for as long as specified on the package directions, then drain in a colander and set aside. Whisk 2 tablespoons of the rice vinegar with 1 tablespoon sesame oil in a large bowl. Add the green beans, cabbage, herbs and carrots and toss to coat.
Whisk together the peanut butter, sriracha, 1/3 cup warm water, the remaining 2 tablespoons honey and remaining 1 tablespoon each sesame oil and vinegar in a large bowl until well combined. Season with salt. Add the noodles and toss to combine.
Thinly slice the chicken. Divide the noodles among 4 bowls and top with the green bean slaw, chicken and peanuts. ","[Chardonnay, Sauvignon Blanc, Riesling, Gavi]" 28390,"Wheat Berry and Farro Salad 1 cup wheat berries Kosher salt and freshly ground black pepper 1 cup farro 3 tablespoons red wine vinegar 1 tablespoon Dijon mustard 2 teaspoons pomegranate molasses 1/4 cup plus 1 tablespoon olive oil 1 pint cherry or grape tomatoes 3 scallions, thinly sliced Handful basil leaves, roughly torn 4 ounces aged goat cheese Instructions: Put the wheat berries in a medium saucepan, add 6 cups of water and salt and pepper. Bring to a boil, reduce heat and simmer until tender and chewy, about 1 hour, adding more water as needed. Drain any water that is left. Transfer the wheat berries to a large bowl.
Put the farro in another medium saucepan and add enough water to cover by an inch and salt and pepper. Bring to a boil, reduce heat and simmer until tender, 25 to 40 minutes, adding more water if needed. Drain any water that is left. Transfer to the bowl with the wheat berries. (The grains can be made up to a day in advance and refrigerated.)
While the grains cook, make the mustard vinaigrette. Whisk the vinegar, mustard, pomegranate molasses, salt and pepper to taste in a bowl. Whisking constantly, dribble in the 1/4 cup oil until the mixture is smooth and emulsified. Taste and season as necessary.
Heat a large skillet over high heat. Add the remaining 1 tablespoon oil, and when it is almost smoking, add the tomatoes. Season with salt and pepper and cook, tossing once or twice, just until the tomatoes have a few dark spots, about 4 minutes. Remove from heat, cool and halve.
Add the tomatoes, scallions and basil to the grains. Pour the vinaigrette around the sides of the bowl; toss and fold the salad together. Transfer to a platter and grate the goat cheese over top. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 28391,"Venetian Panino 8 ounces Gruyere, shredded 2 tablespoons butter, at room temperature 2 tablespoons Dijon mustard 1 garlic clove, chopped 12 ounces sliced turkey 12 slices wheat or sourdough bread, crusts removed 6 tablespoons olive oil Instructions: Into a food processor, add the cheese, butter, mustard, and garlic. Blend until the mixture is thick, smooth and spreadable. Spread the cheese mixture over 1 side of each bread slice. Arrange the turkey slices over the cheese mixture on 6 of the bread slices. Top sandwiches with the remaining bread slices, cheese mixture side down, pressing gently to adhere. Cut the sandwiches in half. Heat 3 tablespoons of oil in a heavy skillet over medium-low heat. Cook half of the sandwiches until golden brown and heated through, about 4 minutes per side. Transfer to a serving platter and tent with foil to keep them warm. Repeat with remaining 3 tablespoons of oil and sandwiches. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Barbera]" 28392,"Pesto Pizza 1 loaf French bread, split lengthwise 1 cup prepared pesto 1/2 pound sliced capicola 2 cups shredded mozzarella 1/2 cup grated Parmesan cheese Chopped fresh basil, for garnish Instructions: Preheat the broiler. Brush the cut sides of the bread with the pesto. Divide the capicola, mozzarella and Parmesan among the pesto-topped bread. Place the assembled bread halves on a baking sheet, then broil until the cheese melts. Top with the basil and serve. ","[Chardonnay, Pinot Grigio, Gavi, Vermentino]" 28393,"Toasted Espresso Biscotti 1 1/4 cups almonds (6 ounces) 6 tablespoons espresso coffee beans 1 cup sugar 2 1/2 cups all-purpose flour 2 teaspoons baking powder 1 teaspoons salt 1 stick chilled unsalted butter, cut in small pieces 3 eggs, lightly beaten 1/4 cup brewed espresso Ground cinnamon or cocoa, for dusting 4 ounces bittersweet chocolate, melted for dipping Instructions: Preheat oven to 350 degrees. Grease cookie sheet. Spread almonds and espresso beans on 2 separate baking sheets; bake 8 to 10 minutes or until lightly toasted. In a food processor fitted with steel blade, coarsely chop half of espresso beans; transfer to a small bowl. In food processor finely chop almonds and remaining espresso beans with 1/2 cup of the sugar and add to bowl. In a large bowl, combine flour, baking powder and salt. Use your fingers to quickly cut in butter until mixture resembles coarse crumbs. Stir in remaining sugar and coffee-almond mixture. Add eggs and brewed espresso, stirring until dough comes together. On lightly-floured surface, knead dough 2 minutes until smooth. Shape into 2 flat 2-inch-wide logs; dust with cinnamon or cocoa and place on cookie sheet. Bake 25 minutes, or until lightly browned. Remove from oven and cool on baking sheet. When cool enough to handle, use a serrated knife to slice logs on the diagonal into 1/2-inch-wide pieces. Place cut side down on cookie sheet and return to oven 8 to 10 minutes or until lightly golden. Cool on racks. Dip in melted chocolate, if desired, and let dry on wax paper. When chocolate is completely dried and hardened, store in tins up to 1 month. ","[Barolo, Chianti, Tempranillo, Garnacha]" 28394,"Long Bean Stir-Fry 8 Chinese dried mushrooms (wood-ear type) 1 bunch Chinese long beans, about 12 ounces 2 ounces Sichuan preserved vegetable, about 1/4 cup 1/2 Chinese sausage (lop chong) 2 ounces pork butt 1/2 teaspoon salt 2 teaspoons thin soy sauce 1 1/2 teaspoons Shao Hsing rice cooking wine 1 teaspoon sesame oil 1 teaspoon ground white pepper 3/4 teaspoon sugar 4 tablespoons vegetable oil 1/4 cup thinly sliced scallions 1/4 cup cilantro sprigs Instructions: In a medium bowl, soak the mushrooms in 1/2 cup cold water for 30 minutes or until softened. Drain and squeeze dry (reserve the soaking liquid for use in soups). Cut off and discard the stems and mince the caps. Wash the long beans in several changes of cold water and drain thoroughly in a colander until dry to the touch. Cut into 1/4-inch-long pieces to make about 3 cups. Rinse the preserved vegetable in cold water until the red chili-paste coating is removed and pat dry. Finely chop to make about 1/3 cup. Chop the Chinese sausage into 1/4-inch pieces. Dice the pork into 1/4-inch-pieces and sprinkle with 1/4 teaspoon salt. Stir to combine and set aside.
In a small bowl, combine the soy sauce, rice wine, sesame oil, pepper, 1/2 teaspoon sugar and 1/8 teaspoon salt; set aside. Heat a 14-inch flat-bottomed wok or skillet over high heat until hot but not smoking. Add 1 tablespoon vegetable oil, sausage and pork and stir-fry 1 minute. Transfer to a plate. Add the 1 tablespoon oil and mushrooms to the wok and stir-fry 1 minute. Add the remaining 1/8 teaspoon salt and remaining 1/4 teaspoon sugar and stir-fry another minute. Remove the mushrooms from the wok and add to the sausage mixture. Add the remaining 2 tablespoons vegetable oil and the green beans to the wok and stir-fry 1 minute. Cover for 20 seconds. Uncover, add 2 tablespoons water and stir-fry 10 seconds. Cover and cook 30 seconds. Return the sausage mixture and the preserved vegetable to the wok along with the scallions, cilantro sprigs and soy sauce mixture. Stir-fry 1 to 2 minutes or until the vegetables are just tender. Serve immediately. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 28395,"Grape and Red Onion Mostarda 1 tablespoon olive oil 1 large red onion, diced
1 teaspoon yellow mustard seeds
1/2 teaspoon kosher salt
3 tablespoons cider vinegar
2 tablespoons sugar
1 teaspoon Dijon mustard
2 cups red grapes, halved
Instructions: Heat the olive oil in a medium saucepan over medium-low heat. Add the red onion, mustard seeds and salt and cook, stirring often, until the onions are soft and translucent, about 10 minutes. Add the vinegar, sugar and Dijon mustard and stir to combine. Bring to a simmer and add the red grapes. Cook, stirring often, until the grapes are starting to break down but still have a little texture, about 10 minutes longer. Allow the mixture to cool completely. Serve with your favorite meats and cheeses. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 28396,"Salmon with Lentils 1/2 pound French green lentils (lentilles du Puy) 1/4 cup good olive oil, plus extra for salmon 2 cups chopped yellow onions 2 cups chopped leeks, white and light green parts only 1 teaspoon fresh thyme leaves 2 teaspoons kosher salt 3/4 teaspoon freshly ground black pepper 1 tablespoon minced fresh garlic 1 1/2 cups chopped celery (4 stalks) 1 1/2 cups chopped carrots (3 carrots) 1 1/2 cups Homemade Chicken Stock, recipe follows, or good canned broth 2 tablespoons tomato paste 2 tablespoons good red wine vinegar Four 8-ounce center-cut salmon fillets, skin removed Three 5-pound chickens 3 large onions, unpeeled and quartered 6 carrots, unpeeled and halved 4 celery stalks with leaves, cut in thirds 4 parsnips, unpeeled and cut in half, optional 20 sprigs fresh flat-leaf parsley 15 sprigs fresh thyme 20 sprigs fresh dill 1 head garlic, unpeeled and cut in half crosswise 2 tablespoons kosher salt 2 teaspoons whole black peppercorns Instructions: Place the lentils in a heat-proof bowl and cover with boiling water. Set aside for 15 minutes, then drain. Meanwhile, heat the oil in a saute pan, add the onions, leeks, thyme, salt, and pepper and cook over medium heat for 10 minutes, until the onions are translucent. Add the garlic and cook for 2 more minutes. Add the drained lentils, celery, carrots, chicken stock, and tomato paste. Cover and simmer over low heat for 20 minutes, until the lentils are tender. Add the vinegar and season, to taste. Preheat the oven to 450 degrees F. For the salmon, heat a dry oven-proof saute pan over high heat for 4 minutes. Meanwhile, rub both sides of the salmon fillets with olive oil and season the tops very liberally with salt and pepper. When the pan is very hot, place the salmon fillets seasoning-sides down in the pan and cook over medium heat without moving them for 2 minutes, until very browned. Turn the fillets and place the pan in the oven for 5 to 7 minutes, until the salmon is cooked rare. Spoon a mound of lentils on each plate and place a salmon fillet on top. Serve hot. Place the chickens, onions, carrots, celery, parsnips, parsley, thyme, dill, garlic, salt, and peppercorns in a 16 to 20-quart stockpot with 7 quarts of water and bring to a boil. Skim the surface, as needed. Simmer uncovered for 4 hours. Strain the entire contents of the pot through a colander, discarding the chicken and vegetables, and chill. Discard the hardened fat, and then pack the broth in quart containers. ","[Chardonnay, Pinot Grigio, Barbera, Garnacha]" 28397,"Mussels in Saffron Broth 2 medium onions, peeled and julienne 2 tablespoons olive oil 1 to 2 teaspoons salt 1/2 teaspoon freshly ground black pepper 4 cloves garlic, peeled and sliced 1 1/2 cups dry white wine 2 12 cups clam juice or fish stock 1 cup tomato sauce 1 sprig fresh thyme 1 teaspoon saffron strands 3 pounds small black mussels, scrubbed and de-bearded 1 bunch flat leaf parsley leaves, washed and chopped Instructions: Heat 1 tablespoon of the olive oil in a large, heavy bottomed sauce pan over moderate heat, and add 1/2 the onions, salt and pepper. Saute briskly until slightly golden, about 8 to 10 minutes, and add the garlic. Cook and additional minute, then add the white wine and reduce to half. Add thyme, saffron, clam juice or fish stock, and tomato juice and bring to a boil, then reduce to a simmer and cook over low heat about 10 minutes. Strain and reserve. Working in batches or in more than one pan, heat the remaining olive oil over high heat and add the remaining onion. Saute briefly, stirring occasionally, until onions are beginning to color, about 4 minutes. Add mussels to pan, keeping them in 1 layer, and saute 1 to 2 minutes, then add a proportionate amount of broth. Bring to a boil, reduce immediately to a simmer and cook, covered, for 3 to 5 minutes or until all the mussels are opened. Toss in parsley and serve on shallow soup plates with about a cup of broth per serving. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]

" 28398,"Lamb Souvlaki with Tzatziki 2 pounds lamb, trimmed of fat and cut into 1-inch strips 1/4 cup fresh lemon juice 3 tablespoons olive oil 1/2 teaspoon salt 1/2 teaspoon freshly ground pepper 1 tablespoon plus 1 teaspoon fresh oregano 2 teaspoons minced garlic 1/4 cup grated onion 2 teaspoons olive oil 1 large white onion, thinly sliced 1 teaspoon Essence, recipe follows Pita bread rounds Tzatziki, recipe follows 1 medium cucumber, peeled, sliced in half and seeded, and finely chopped 1/8 teaspoon plus 1/4 teaspoon salt 1 cup plain yogurt 1 tablespoon olive oil 1 teaspoon fresh lemon juice or white wine vinegar 1 teaspoon minced fresh dill or oregano leaves 1 teaspoon minced garlic 1/2 teaspoon Essence, 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 leaf oregano 1 tablespoon dried thyme Instructions: Place the meat in a non-reactive bowl. Mix together the lemon juice, oil, salt, pepper, 1 tablespoon oregano, garlic, and grated onion, and pour over the meat. Cover and chill at least 2 hours and up to overnight. Thread the meat onto metal or bamboo skewers. Heat the oil on a griddle or in a large skillet over high heat. Add the onions, remaining teaspoon oregano and Essence to the griddle and cook light brown, about 6 minutes, stirring occasionally. Remove from the pan. Preheat a grill. Grill the skewers, turning occasionally, until brown on all sides. Remove from the grill. Quickly heat the pita bread on the grill until just warmed through and pliant. Holding a pita in the left hand, and the skewer in the right hand, pull the contents from the skewer into the pita bread. Repeat with the remaining skewers. Divide the cooked onions among the pita, and top with Tzatziki (cucumber sauce). Serve immediately. Put the cucumber in a strainer set over a bowl. Sprinkle with 1/8 teaspoon salt and drain for 1 hour. Put the yogurt in another strainer set over a bowl and drain for 1 hour. Combine the cucumber and yogurt in a bowl with the remaining ingredients and stir well. Cover and chill for at least 1 hour before serving. Combine all ingredients thoroughly and store in an airtight jar or container. Recipe from New New Orleans Cooking, by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993. ","[Syrah, Grenache, Tempranillo, Barbera]" 28399,"Grilled S and P Crusted Rib Eye 1/3 cup olive oil 1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh thyme
2 1/2 teaspoons kosher salt, plus more for marinating
1 1/4 teaspoons freshly ground black pepper, plus more for marinating
1/8 teaspoon red pepper flakes
5 cloves garlic, finely chopped
Two 1-pound rib eye steaks (1 1/2-inches thick)
Instructions: Pour the olive oil in a large plastic resealable bag and add in the rosemary, thyme, pinch salt, pinch pepper, the red pepper flakes and garlic. Add the steak to the bag and flip so the steaks are coated with the marinade. Marinate for 2 hours in the refrigerator. Heat one side of the grill to medium-high heat and the other side of the grill to medium-low heat. Let the steaks come up to room temperature for 30 minutes before grilling. Let the excess marinade drip off the steaks and sprinkle the steaks generously on both sides with the salt and pepper. Place the steaks on the hotter side of the grill and sear on each side until nicely browned, about 3 minutes per side. Move the steaks to the cooler side of the grill and continue cooking until a meat thermometer reaches 120 degrees F, another 3 minutes per side. Let the steak rest for 10 minutes, the temperature will rise to 125 degrees, for medium rare. If you prefer a medium steak, cook until the temperature reaches 130 degrees, and after resting it should rise to 135 degrees. Slice and serve the steaks. ","[Cabernet Sauvignon, Syrah, Malbec, Zinfandel]" 28400,"Four Flowers Juice 4 bananas, peeled, cut into pieces 2 cups chilled orange juice 1/2 fresh pineapple, peeled, cored, cut into chunks 1 cup cold water 2 1/2 tablespoons pure maple syrup 2 tablespoons grenadine 1 tablespoon fresh lemon juice 6 fresh strawberries Instructions: Combine bananas and 1/4 cup orange juice in processor and puree. Transfer to pitcher. Combine pineapple chunks and 1/4 cup orange juice in processor and puree. Transfer to same pitcher. Mix in water, syrup, grenadine, lemon juice and 1 1/2 cups orange juice. Can be made 6 hours ahead. Chill. Stir well before serving. Pour fruit mixture into tall glasses. Garnish with strawberries and serve. ","[Chardonnay, Moscato, Sauvignon Blanc, Riesling]

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 (8-ounce) round of brie cheese 1/4 cup fig jam 1/4 cup prosciutto, thinly" 28401,"Easy Strawberry Jam 3 pints fresh strawberries 3 cups superfine sugar 2 tablespoons orange-flavored liqueur (recommended: Grand Marnier) 1/2 Granny Smith apple, peeled, cored and small-diced 1/2 cup fresh blueberries Instructions: Place the strawberries in a colander and rinse them under cold running water. Drain and hull the strawberries. Cut the larger berries in half or quarters and leave the small berries whole. Place the strawberries in a deep, heavy-bottomed pot such as heavy Dutch oven and toss them with the sugar and orange-flavored liqueur. Bring the berry mixture to a boil over medium heat, stirring often. Add the apple and blueberries and continue to keep the mixture at a rolling boil, stirring occasionally, until the jam reaches 220 degrees on a candy thermometer. This should take 25 to 35 minutes. Skim and discard any foam that rises to the top. Allow the mixture to cool to room temperature and then store covered in the refrigerator. It will keep refrigerated for at least 2 weeks. To keep the jam longer, pack and seal in canning jars according to the manufacturer's instructions. ","[Chardonnay, Riesling, Moscato, Sparkling wine]" 28402,"Motor City Pizza Two 12-ounce Pizza Dough balls, recipe follows Butter, softened, for greasing the pans 4 cups Cheese Blend, recipe follows 1/2 cup Roasted Mushrooms, recipe follows 16 slices hot soppressata
24 slices pepperoni
1/2 pound Italian Sausage, recipe follows 3 cups warm Pizza Sauce, recipe follows 1 cup Ricotta Cream, recipe follows 12 basil leaves
Extra-virgin olive oil
3 1/2 cups plus 6 tablespoons bread flour 3/4 teaspoon plus one-third of 1/8 teaspoon active dry yeast 3 tablespoons plus 1 teaspoon cold water 1 tablespoon kosher salt
1 teaspoon extra-virgin olive oil
1/2 pound whole-milk mozzarella, shredded 1/2 pound brick cheese, shredded
1/2 pound white Cheddar, shredded
1 pound mushrooms (a mixture of whatever is available), trimmed and sliced Salt and pepper 2 tablespoons grapeseed oil
1/2 teaspoon fennel seeds 1/2 teaspoon paprika
1/2 teaspoon granulated sugar
1/4 teaspoon cl flakes
1/4 teaspoon granulated garlic
1/8 teaspoon ground fennel seeds 1 teaspoon salt
1/2 teaspoon black pepper
1 pound ground pork
One 28-ounce can crushed tomatoes 1 tablespoon extra-virgin olive oil
1 teaspoon salt
1 cup ricotta 1/2 cup creme fraiche
2 tablespoons heavy cream
1/4 teaspoon salt
Instructions: Preheat the oven to 550 degrees F. Coat the inside of a Detroit-style pizza pan with butter and set one of the Pizza Dough balls in the center. Using your fingertips, push the dough from the center of the pan to the edges and into the corners. Make sure you are pushing the dough and not stretching it. Cover with half the Cheese Blend, putting most of it around the edges of the pan. Top with half the Roasted Mushrooms, sopressata and pepperoni. Pinch off pieces of half the Italian sausage and place on top. Bake until the edges are deep golden brown and the top is browned in spots, about 20 minutes, rotating the pan halfway through. Cut the pizza in the pan and pour 2 thick lines the warm Pizza Sauce down the center of each row. Top with the Ricotta Cream, basil and oil. Serve and repeat with the remaining dough ball and toppings. Make a poolish by stirring together the 6 tablespoons bread flour, one third of 1/8 teaspoon yeast and cold water in a small bowl. Cover the bowl with plastic wrap and let stand at room temperature overnight. When the poolish is ready, add the poolish, 3 1/2 cups flour, 3/4 teaspoon yeast, 1 1/4 cups water, oil and salt to the bowl of a stand mixer fitted with the dough hook attachment. Mix on medium-low speed for 8 minutes. Cover the dough with plastic wrap and let rest for about 30 minutes. Cut the dough into two 12-ounce pieces and form each into a ball. Cover with plastic wrap and let rest in the refrigerator overnight. Toss together the mozzarella, brick cheese and Cheddar in a medium bowl. Season the mushrooms with salt and pepper, toss with the oil and roast for about 15 minutes. Stir together the fennel seeds, paprika, pepper, sugar, cl flakes, garlic, ground fennel seeds, salt and pepper in a large bowl. Add the pork and mix well. Stir together the tomatoes, oil and salt in a medium bowl. Whisk together the ricotta, creme fraiche, heavy cream and salt in a medium bowl until thick. ","[Chardonnay, Barbera, Garnacha, Tempranillo]" 28403,"Sweet n \Saur\ Cabbage Soup 2 tablespoons extra-virgin olive oil 1/2 pound ham steak, chopped 1 savoy cabbage, quartered, cored and shredded 1 onion, quartered and thinly sliced 1 cup shredded carrots 2 cups frozen shredded hash brown potatoes Salt and pepper 1 bay leaf, fresh or dried 2 cups cider 1/4 cup honey 1 (14 ounce) can white beans, drained 1 pound sack sauerkraut, rinsed and drained 1 quart chicken stock 1/4 cup chopped dill 1 cup sour cream, to pass at table Instructions: Heat a soup pot over medium high heat with extra-virgin olive oil. Add ham and lightly brown 2 to 3 minutes. Add shredded cabbage and stir in the onions and carrots as you finish chopping and grating them. Stir in the frozen hash browns and season the vegetables liberally with salt and pepper. Add in a bay leaf, cider, honey, beans, saurkraut and chicken stock. Place a lid on the pot and bring soup to a boil. Uncover and simmer 10 minutes until vegetables are tender. Stir in dill and adjust seasoning of soup. Serve the soup in shallow bowls and top with sour cream. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 28404,"Cinnamon Praline Ice Cream 1 teaspoon vegetable oil 3/4 cup white sugar 2 tablespoons water 1 cup sliced almonds 3 cups milk 4 cinnamon sticks 8 large egg yolks 1 cup plus one brown tablespoon packed brown sugar 1 teaspoon vanilla extract 1 teaspoon ground cinnamon Pinch of salt 1 cup crema, creme fraiche or sour cream Instructions: Use oil to lightly grease a cookie sheet. Place white sugar and water in a small heavy pot and stir to combine. Turn on heat to medium and cook mixture, swirling occasionally but not stirring, until bubbling stops and sugar turns medium amber. Quickly stir in almonds and pour mixture onto greased cookie sheet. Let cool. Turn cookie sheet over onto piece of waxed paper and rap bottom sharply to release praline. Break praline up into large chunks then blend briefly in food processor to form pebble-sized pieces. Set aside. Combine milk and cinnamon sticks in a saucepan and bring to the simmer. Turn off heat and let infuse for 30 minutes. Whisk together brown sugar and egg yolks until thick and pale brown. Bring milk back to a simmer and pour about one cup over egg mixture in bowl, whisking constantly. Pour egg mixture into saucepan and cook gently over very low heat, stirring constantly with a wooden spoon, 10 minutes until well thickened. Stir in cream to stop the cooking and pour the mixture through a fine strainer into a clean bowl. Whisk in vanilla, ground cinnamon, and salt. Refrigerate mixture until cold. Freeze in ice cream machine; while still soft, fold in the praline pebbles. Scrape into container, cover, and freeze until solid. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 28405,"Easy Cheesy Scalloped Potatoes 1 bag (24-ounce) frozen cut russet potatoes, Ore-Ida Steam n' Mash 1 can (10-ounce) condensed cheddar cheese soup, Campbell's 1 can (5-ounce) evaporated milk, Carnation 1 jar (2-ounce) diced pimientos, Dromedary 1 medium onion, finely chopped 1 1/4 cups shredded cheddar cheese, Sargento Instructions: Preheat oven to 350 degrees F. Lightly spray medium casserole with cooking spray; set aside. Microwave potatoes according to package directions for 5 minutes. In a medium bowl, stir together cheddar cheese soup with evaporated milk until smooth. Place half of the potatoes in the bottom of prepared casserole. Layer with half each of pimientos, onion, cheese soup mixture, and shredded cheese. Repeat layers. Bake in preheated oven for 45 to 55 minutes or until bubbling. ","[Chardonnay, Riesling, Merlot, Cabernet Sauvignon]" 28406,"Peach and Apricot Hard Cider 2 cups peach nectar 2 cups apricot nectar 1 (12-ounce) bag frozen peach slices 3 cups water 1 cup bourbon 1/2 cup lemon juice 1 cup brown sugar 1 teaspoon allspice 2 to 3 cinnamon sticks, plus more for serving Instructions: Stir all ingredients together in a 4-quart slow cooker. Cover and cook on LOW setting for 2 to 3 hours. Remove cinnamon sticks and switch to WARM setting for serving. Serving Ideas: Serve in Irish coffee mugs with a cinnamon stick swizzle. ","[Chardonnay, Riesling, Moscato, Vinho Verde]" 28407,"Warm Broccoli and Tofu Salad with Grilled Chinese Sausage and Chili Miso Vinaigrette 2 tablespoons sesame oil 6 to 8 ounces Chinese sausage or smoked sausage, cut into 1/2-inch rounds 2 tablespoons chopped garlic 1 head broccoli, cut into florets and stems sliced on a bias 3 to 4 pieces of firm tofu, cut into 1/2-inch cubes 1 tablespoon grated fresh ginger 1 tablespoon chili oil (recipe follows) 3 tablespoons soy sauce 1 tablespoon mirin 2 tablespoons miso paste 2 tablespoons rice wine vinegar Instructions: Heat a wok or large saute pan on high flame, add sesame oil, sausage and garlic and cook for 2 to 3 minutes. Add broccoli, cook additional 2 to 3 minutes and remove to a bowl. In same pan or wok add tofu, ginger and toss quickly for 30 seconds. Remove to bowl with sausage and broccoli. Reduce heat and add chili oil, garlic and soy sauce and whisk in mirin, miso, rice vinegar and season to taste. If heat is too high you may need more oil for consistency. Plate broccoli, tofu and sausage mixture on plate and drizzle warm vinaigrette on top. Garnish with scallion or chives. ","[Sauvignon Blanc, Pinot Grigio, Riesling, Sparkling Shiraz]" 28408,"Crab Salad with Orange and Oregano on Grilled Sourdough 1 lemon, juiced 1 tablespoon red wine vinegar, a splash 2 tablespoons fresh oregano, stripped from a few sprigs, chopped 2 to 3 tablespoons chopped flat-leaf parsley, a handful of leaves 1/3 cup extra-virgin olive oil, plus more for grilling bread Salt and pepper 2 (6-ounce) tubs fresh lump crab meat, available at fish counter in larger markets 1 navel orange 1/2 medium red onion, chopped 4 slices, 1/2-inch thick, country sourdough bread Instructions: Preheat a stovetop grill pan over medium high heat. In a small bowl, combine lemon juice, vinegar, oregano and parsley. Whisk in evoo in a slow stream. Season dressing with salt and pepper. Transfer tubs of crab to a bowl and run fingers through the meat to check for pieces of shells. Cut the ends off 2 navel oranges. Stand oranges upright and remove peels in strips working around each orange with a sharp small knife. Thinly slice the orange, then coarsely chop. Add chopped oranges and red onion to the bowl of crab meat. Drizzle the dressing over the crab mixture and toss to evenly coat. Cover and chill salad until ready to serve. Lightly brush the bread slices with oil and grill, turning once, until lightly toasted. To serve, mound the chilled crab salad over the grilled bread and enjoy with a Frozen Peach Champagne Cocktail. ","[Chardonnay, Sauvignon Blanc, Vermentino, Ros]

" 28409,"Rib Roast with Mushroom Crust 1 (3 rib) prime rib beef roast (about 6 pounds) Salt and freshly ground pepper 3 tablespoons Dijon mustard 1 cup dried mushroom, finely ground 15 sprigs fresh rosemary 15 sprigs fresh thyme 3 shallots, halved 1 head garlic, halved 3 tablespoons olive oil 2 cups veal stock 3 tablespoons olive oil 1 shallot, finely chopped 1 cup mixed mushrooms, such as oyster and shiitake, coarsely chopped 2 cups veal stock 2 tablespoons butter, cubed Salt and freshly ground pepper Instructions: Try Chuck's mouthwatering mushroom-crusted rib roast, a perfect Sunday family dinner. Preheat the oven to 500 degrees F.
For the rib roast: Sprinkle the roast with salt and pepper. Coat with the Dijon mustard. Set aside about 1 tablespoon of the ground mushroom powder for the sauce. Press the remaining powder on the meat to make a crust.
In a heavy oven-proof pan, lay the roast, bone-side down, on a bed of rosemary, thyme, shallots and garlic. Drizzle with the olive oil. Add the veal stock to the pan. Put the pan in the oven and cook the beef for 15 minutes.
Reduce the heat to 325 degrees F and cook for a total of 2 hours for medium-rare, or approximately 20 minutes per pound. Check the internal temperature of the roast in several places with an instant-read thermometer; it should register 125 degrees F for medium-rare. Remove the beef and place on a carving board. Cover with aluminum foil and let rest for 20 minutes. The internal temperature of the meat will continue to rise by about 10 degrees. Remove the vegetables and keep warm.
For the sauce: Heat the oil on medium heat and saute the shallots for about 2 minutes. Add the mushrooms and cook until slightly brown, about 5 minutes. Strain the juices from the rib roast pan into the shallot-mushroom mixture, and then add the veal stock and let thicken for another 5 minutes. Whisk the butter into the sauce. Add the reserved 1 tablespoon mushroom powder. Season with salt and pepper. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Syrah]

" 28410,"Shredded Red Leaf Salad with Creamy Red Wine Vinaigrette 1/2 large shallot, minced 1/2 cup mayonnaise 1/4 cup red wine vinegar 25 grinds freshly ground black pepper 1 to 2 tablespoons olive oil Salt 1 head red leaf lettuce, washed, dried, and cut into large chiffonade Instructions: Whisk together shallot, mayonnaise, vinegar, and pepper in a large bowl. Slowly whisk in olive oil until homogenous. Season with salt, to taste. Add lettuce to bowl and toss to coat with dressing. ","[Chardonnay, Pinot Gris, Sauvignon Blanc]" 28411,"Champagne Truffles 5 ounces cream 18 ounces milk chocolate, chopped 2 1/2 tablespoons invert sugar or corn syrup 1 tablespoon marc de champagne 2 ounces butter, softened Special Equipment: Polycarbonate truffle mold (champagne corks) 1 pound plus 5 ounces milk chocolate, tempered 5 ounces champagne Instructions: Using a ladle, fill 2 cork molds with chocolate. When they are full, empty the excess back into the bowl of chocolate. The inside of the molds should be evenly coated with chocolate. Wipe the lip of the molds clean and place them upside down on a wire rack over a baking sheet to drain. Once the chocolate starts to harden, about 5 minutes, use a wide pastry scraper to clean the edges of each cavity clean. This is important because when the chocolate sets, it shrinks or retracts from the sides of the mold. A clean edge will keep it from sticking and cracking as it shrinks. You can place the mold in the refrigerator for several minutes to help the chocolate to harden. Place the champagne and cream into a small saucepan and heat the mixture to a boil. Pour the hot champagne mixture over the chopped chocolate and corn syrup and blend until smooth with an immersion hand blender. Add the marc du champagne and the butter and blend until smooth with an immersion hand blender. Allow the mixture to cool until it has a thick consistency (thick enough to pipe). Place the mixture in a piping bag and pipe it into the chocolate filled molds. Let set overnight. Close the bottom of one mold by apply chocolate with an offset spatula. Scrape clean then press the two molds together evenly. Allow to set. When the chocolate has set, remove the whole \corks\ from the molds. How to Temper Chocolate(From Dessert Circus, Extraordinary Desserts You Can Make At Home by Jacques Torres): Chocolate is tempered so that after it has been melted, it retains its gloss and hardens again without becoming chalky and white (that happens when the molecules of fat separate and form on top of the chocolate). There are a variety of ways to temper. One of the easiest ways to temper chocolate is to chop it into small pieces and then place it in the microwave for 30 seconds at a time on high power until most of the chocolate is melted. Be very careful not to overheat it. (The temperature of dark chocolate should be between 88 and 90 degrees F, slightly warmer than your bottom lip. It will retain its shape even when mostly melted. White and milk chocolates melt at a temperature approximately 2 degrees F less because of the amount of lactose they contain.) Any remaining lumps will melt in the chocolate's residual heat. Use an immersion blender or whisk to break up the lumps. Usually, chocolate begins to set, or crystallize, along the side of the bowl. As it sets, mix those crystals into the melted chocolate to temper it. A glass bowl retains heat well and keeps the chocolate tempered longer. Another way to temper chocolate is called seeding. In this method, add small pieces of unmelted chocolate to melted chocolate. The amount of unmelted chocolate to be added depends on the temperature of the melted chocolate, but is usually 1/4 of the total amount. It is easiest to use an immersion blender for this, or a whisk. The classic way to temper chocolate is called tabliering. Two thirds of the melted chocolate is poured onto a marble or another cold work surface. The chocolate is spread out and worked with a spatula until its temperature is approximately 81 degrees F. At this stage, it is thick and begins to set. This tempered chocolate is then added to the remaining non-tempered chocolate and mixed thoroughly until the mass has a completely uniform temperature. If the temperature is still too high, part of the chocolate is worked further on the cold surface until the correct temperature is reached. This is a lot of work, requires a lot of room, and makes a big mess. A simple method of checking tempering, is to apply a small quantity of chocolate to a piece of paper or to the point of a knife. If the chocolate has been correctly tempered, it will harden evenly and show a good gloss within a few minutes. ","[Burgundy, Pinot Noir, Merlot, Cabernet Sauvignon]" 28412,"Fresh Herb Roasted Chicken with Burnt Orange-Black Pepper Sauce and Green Onion Puree 12 fresh sage leaves 1 bunch fresh oregano 1 bunch fresh thyme 1 bunch fresh basil 2 (2 1/2) pound chickens Olive oil Salt and freshly ground pepper 6 cups orange juice 8 cups chicken stock 1 tablespoon cold butter 1 tablespoon coarsely ground black pepper Salt 6 scallions, blanched, cooled and chopped 1/4 cup spinach leaves 1/4 grated Parmesan cheese 1 tablespoon pine nuts 4 cloves garlic, coarsely chopped 1/2 cup olive oil Salt and freshly ground pepper 6 large potatoes, peeled, boiled and mashed Instructions: Place herbs under the skin of the breast of the chicken. Rub the chickens with olive oil and marinate covered in the refrigerator for at least 1 hour. Preheat oven to 450 degrees F. Truss the chickens and season with salt and pepper to taste. Place the chickens on a rack and roast for 15 minutes. Reduce heat to 350 and continue roasting for 35 to 40 minutes. Remove from oven and let rest. Place orange juice in a medium saucepan and cook over high heat until reduced to a thick caramelized syrup. Place chicken stock in a medium saucepan and cook until reduced by 3/4. Add the stock to the orange juice and cook for 5 minutes. Whisk in butter and pepper. Season with salt to taste. Place all ingredients in a food processor and process until smooth. Fold the puree into the mashed potatoes and season with salt and pepper to taste. ","[Chardonnay, Pinot Grigio, Vermentino, Sauvignon Blanc]" 28413,"Corn, Tomato and Mozzarella Salad 1 pound fresh mozzarella, cut into 1/2-inch cubes 2 tablespoons chopped fresh basil Kosher salt and freshly ground black pepper 2 tablespoons apple cider vinegar 6 tablespoons olive oil 6 plum tomatoes
3 ears corn, shucked Instructions: Prepare a grill for medium-high heat. Toss the mozzarella with the basil and a pinch of salt in a small bowl. Whisk the vinegar with 3 tablespoons of the olive oil in a separate small bowl until emulsified. Set both aside.
Brush the tomatoes and corn with the remaining 3 tablespoons oil and season with salt and pepper. Grill the corn, rotating occasionally, until cooked and charred in spots, about 20 minutes. Grill the tomatoes, rotating occasionally, until the skins start to burst and are charred in spots, about 7 minutes.
Peel the skins away from the tomatoes, then chop the tomatoes into small cubes. Transfer to a small bowl and season with salt and pepper. Slice the kernels from the cobs, transfer to a small bowl and season with salt and pepper.
Spoon 2 tablespoons corn into the bottom of each of 6 half-pint mason jars. Top each with 2 tablespoons tomato, then 2 tablespoons mozzarella. Repeat the process one more time so there are 6 layers total, ending with the mozzarella on top. Drizzle with some of the cider vinaigrette. The salads will keep, refrigerated, for up to 2 hours. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 28414,"Deviled Portuguese Grilled Lobsters 4 (1 1/2-pound) live lobsters 12 tablespoons unsalted butter 1/4 cup extra-virgin olive oil 1/3 pound linguica (Portuguese sausage), finely chopped 6 cloves garlic, chopped 1 3/4 cups panko (coarse Japanese breadcrumbs) 1/4 cup chopped fresh parsley, plus more for garnish 3 tablespoons minced chives Juice of 1 lemon, plus lemon wedges for garnish Kosher salt and freshly ground pepper Instructions: Prepare the lobsters (see Cook's Note). Preheat a grill to medium. Melt the butter with the olive oil in a small skillet over medium heat. Add the sausage and cook until the fat begins to render, 1 to 2 minutes. Add the garlic and cook until fragrant, about 1 minute. Pour about half of the butter-oil into a bowl and keep warm; leave the sausage in the skillet. Add the panko to the skillet; cook, tossing, until crisp and golden, about 5 minutes. Stir in the parsley, chives and lemon juice and season with salt and pepper. Brush the lobster tails and cavities with some of the reserved butter-oil; season with salt and pepper. Firmly pack the breadcrumb mixture into the cavities and onto the tails; drizzle with more of the reserved butter-oil. Place the lobsters on the grill shell-side down; cover with a disposable aluminum pan and cook until the shells turn red and the stuffing is crisp, 12 to 15 minutes. Sprinkle with parsley; serve with lemon wedges and the remaining butter-oil for dipping. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 28415,"Seekh Kebab Corn Dogs with Mint Mustard Sauce 2 ounces cream cheese, at room temperature 2 tablespoons seekh kabab masala, preferably Shan
1 tablespoon kassori methi (fenugreek leaves)
Kosher salt
1 pound minced goat
1/2 cup panko breadcrumbs
1 large egg
2 tablespoons chopped fresh cilantro 2 tablespoons chopped fresh mint 1 tablespoon chopped garlic
1 tablespoon chopped fresh ginger
Juice of 1/4 lemon
1 tablespoon ghee
1/2 cup Dijon mustard 2 tablespoons honey
1 tablespoon prepared horseradish
1 teaspoon chutney podina masala (mint powder), preferably MDH 3 fresh mint leaves, finely chopped
Kosher salt and freshly ground black pepper
Neutral cooking oil, for frying Dosa Batter, recipe follows 3 cups parboiled rice (or sona mahsuri rice) 1 1/2 cups dhuli urad dal (white urad daal) 1 1/2 teaspoons fenugreek seeds
3/4 cup flattened rice or poha
2 teaspoons kosher salt Instructions: For the seekh kebabs: Add the cream cheese, seekh kebab masala and kassori methi to a bowl and sprinkle with salt; stir. Add the minced goat, panko, egg, cilantro and mint. Put the garlic and ginger in a mortar and grind with the pestle into a paste. Add the garlic-ginger paste and lemon juice to the meat mixture and gently combine everything. Thread the meat mixture on soaked skewers to form a hot dog shape. (If you have time, refrigerate the meat kebabs for 30 minutes before searing.) Add the ghee to a griddle pan over medium-high heat and allow to melt and heat thoroughly. Add the kebabs and cook until just seared on all sides. Remove from the heat and allow to cool slightly. For the mint-mustard sauce: Meanwhile, add the Dijon, honey, horseradish, podina masala, mint and salt and pepper to taste to a bowl. Stir to combine and set aside. For the corn dogs: In a deep-sided pot, heat 3 inches oil to 350 degrees F. Pour the Dosa Batter into a tall glass. Gently pat each kebab to remove any excess moisture, then dip it in the batter. Ensure that the entire kebab is coated. Place dipped kebabs in the hot oil, in batches, and cook until golden brown and puffed, 2 to 3 minutes. Remove and serve with mint-mustard sauce. Wash the parboiled rice, dal and fenugreek seeds in cool water a few times till the water runs clear. Soak in cold water in for 6 hours. Wash and soak the flattened rice in water for 5 minutes. Strain, then combine in a blender and put just enough water to cover the rice and lentils. Blend to a smooth batter. Pour the batter into a large bowl. It should reach halfway up the side, giving enough space for the batter to rise during fermentation. Cover the container loosely (not airtight) and rest in a warm place overnight. Add the salt and mix gently to combine. ","[Chardonnay, Pinot Grigio, Vermentino, Sauvignon Blanc]" 28416,"Aunt Anne\u2019s Broccoli-Cheese Rice Casserole 1 stick (1/2 cup) unsalted butter, plus more for the baking dish 1 medium red onion, diced 1 teaspoon sugar Kosher salt and freshly ground black pepper 4 slices white sandwich bread (about 4 ounces), crusts removed and cut into bite-size pieces 2 cups cooked white rice, fresh, day-old, or cold 20 ounces frozen chopped broccoli (do not thaw) 8 ounces shredded sharp cheddar cheese (about 2 cups) 1 cup sour cream 1 cup whole milk, plus more as needed Instructions: Preheat the oven to 350 degrees F. Grease a 9 13-inch baking dish with softened butter. In a large skillet, melt the 1 stick of butter over medium high heat. Add the onion, sprinkle with the sugar, and season with salt and pepper. Reduce the heat to medium-low and cook, stirring occasionally, until the onion is slightly caramelized, 15 to 20 minutes. Add the bread to the buttery onions, increase the heat to medium, and saut until slightly toasted, 10 to 12 minutes. Remove from the heat. In your biggest bowl, use your hands to toss together the rice, frozen broccoli, cheddar, sour cream, milk, 2 teaspoons salt, and the buttery onion-bread mixture until well mixed. Spread evenly into the greased baking dish. (You can make this ahead up to this point; see Cook\u2019s Note.) Bake the casserole until bubbling, warmed through, and slightly browned at the edges, 30 to 40 minutes. Serve warm. Refrigerate leftovers in an airtight container for up to 4 days. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Chianti]

" 28417,"Red cl Sauce 8 cups dried whole New Mexico red cl pods (medium hot) Water, to cover 2 teaspoons salt 1/2 teaspoon ground or leaf Mexican oregano 6 cloves minced garlic, or 2 to 3 teaspoons granulated garlic 1 (8-ounce) can tomato sauce, optional Instructions: Remove stems and seeds from dried cl pods. Rinse and place in 4-quart pot. Cover with water and bring to a boil. Remove from heat, cover, and let pods steep for 30 minutes. Drain pods in a colander and reserve juice. Place softened pods into a blender or food processor, adding just enough reserved juice to barely cover. Blend to a fine consistency. Pour the resulting pulp into a fine sieve or colander and allow the extra juice to drain out, stirring occasionally. Return this pulp to the 4-quart pot and add the salt, oregano, and garlic. Bring to a boil, then simmer uncovered for 10 minutes, stirring occasionally. Taste to adjust seasonings. If the sauce tastes bitter, add the tomato sauce. Simmer for 5 more minutes. Use red cl sauce over enchiladas, cl rellenos, or as a side or sauce for any other Mexican entree. ","[Syrah, Malbec, Tempranillo, Garnacha]" 28418,"Lobster Imperial 1 (1 1/2 pound) live Maine lobster Salt and pepper Potato starch, for coating Peanut oil, for frying 1 baby bok choy, trimmed 2 ounces snow peas, trimmed, halved diagonally 1 Japanese or wild leek, sliced diagonally 2 tablespoons peanut oil 1 tablespoon sugar 1 tablespoon fermented black beans, chopped* 1 tablespoon minced garlic 1/4 cup sherry Salt and pepper 1/4 cup cold lobster stock plus 1/2 teaspoon cornstarch, whisked together Instructions: Prepare the lobster. Cut off claws and split in half lengthwise. Split the lobster lengthwise, from head to tail. Discard the stomach area. Cut into pieces. Place in a bowl and season with salt and pepper. Lightly coat with potato starch, shaking off any excess starch. Preheat peanut oil to 400 degrees F. Deep-fry the lobster pieces for 1 1/2 to 2 minutes. Remove from oil and drain on plate lined with paper towels. Reserve. Prepare the bok choy, snow peas and leeks. Reserve. To prepare the sauce: In a wok, over high heat, combine the oil, sugar, fermented black beans and garlic. Season with salt and pepper. Stir-fry for 10 seconds. Add sherry and reduce by half. Add all the prepared vegetables and continue to stir-fry for another 10 seconds. Deglaze with lobster stock and add the reserved lobster pieces. Continue to stir-fry another 20 seconds. Transfer to a heated plate and arrange the lobster pieces decoratively. *regular black beans can be substituted . ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 28419,"French Onion Soup Casserole 3 tablespoons unsalted butter 2 tablespoons olive oil 4 medium yellow onions, thinly sliced 2 stalks celery, peeled and thinly sliced Kosher salt and freshly ground black pepper 2 bay leaves 2 to 3 sprigs thyme, plus 1 teaspoon fresh leaves 1 tablespoon all-purpose flour 1 cup low-sodium beef broth 1/2 cup dry white wine 1/2 baguette, thinly sliced (about 4 ounces) 4 ounces shredded Gruyere cheese (about 2 cups) Instructions: Melt the butter and oil in a large Dutch oven or pot over medium heat. Add half the onions and celery, 1/2 teaspoon salt and a few grinds of pepper. Top with the remaining onions and celery, 1/2 teaspoon salt, a few grinds of pepper, the bay leaves and the thyme sprigs. Cook, uncovered and stirring occasionally, until all the liquid evaporates and the onions are very soft and golden brown, 45 minutes to 1 hour. (If the onions are soft but could be more golden, increase the heat slightly for a few minutes toward the end of cooking.) Add the flour, and stir until completely absorbed, about 1 minute. Add the broth and wine, and simmer until almost completely evaporated, about 2 minutes. Remove from the heat, and let cool for a few minutes. Remove the bay leaves and thyme stems. (The onions can be made, cooled and refrigerated up to 2 days ahead.) Meanwhile, preheat the oven to 350 degrees F. Bake the baguette slices on a baking sheet until they're slightly toasted but not golden, 2 to 3 minutes per side. Let cool. Shingle and slightly overlap half the bread slices in a 3-quart flameproof baking dish. Top with the onion mixture in 1 layer. Shingle, overlapping, with the remaining bread. Sprinkle the Gruyere over the top. Cover with foil, and bake until the onion mixture is hot and the cheese is melted, about 40 minutes. Remove the foil, switch the oven from bake to broil and broil until the top is golden in spots. Sprinkle the thyme leaves over the top. Serve hot. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 28420,"Tommy's Wings 8 to 10 pounds chicken wings 1/4 cup Southwest spice, divided (recipe follows) Hot sauce to taste Apple juice in a spray bottle 2 resealable plastic bags 2 tbsp chili powder 2 tsp ground cumin 1 tbsp paprika 1 tbsp hot paprika 1 tbsp dried oregano 1 tsp cayenne pepper 1 tbsp garlic powder 2 tsp crushed red pepper 1 tbsp salt 1 tsp black pepper Instructions: Clean wings and cut into three pieces: tip, middle and drumstick. Place the drumsticks into 1 plastic bag. Place the middle part of the wing into the other plastic bag. Reserve tips for another use. Add hot sauce to both bags to taste. (If someone doesn't like them as hot as others do, just add hot sauce to one of the bags. Remember which one you added it to.) Add half of the Southwest spice to one bag, and the other half to the other bag. Mix wings until evenly coated. Refrigerate for several hours up to overnight, shaking the bag once every 3 to 4 hours. Preheat grill. Place drumsticks on one half of the grill. Place the middle part of the wing on the other half of the grill. Turn often until cooked thoroughly. Spray apple juice on any flare-ups. Serve with celery and blue cheese or Ranch dressing. Mix well and store in an airtight container.
","[Syrah, Zinfandel, Malbec, Tempranillo]" 28421,"Green Goddess Dip with Grilled Shrimp 3 anchovy fillets, soaked in cold water for 5 minutes, dried, and coarsely chopped 3/4 cup mayonnaise 1/4 cup sour cream 2 scallions (white and green), chopped 1 cup mixed fresh herbs, such as basil, parsley, and tarragon 1 tablespoon freshly squeezed lime juice 1/4 teaspoon kosher salt Freshly ground black pepper 2 pounds shrimp, grilled or poached, recipes follow Instructions: Combine the anchovies, mayonnaise, sour cream, scallions, herbs, lime juice, and salt in a blender. Puree to make a smooth dressing. Season, to taste, with salt and pepper. Refrigerate for 1 hour before serving. Can be stored in the refrigerator for up to 2 days. 2 pounds medium shrimp, peeled and deveined with tails Oil or melted butter, for grilling Kosher salt and freshly ground black pepper 1 lime Toss the shrimp with just enough oil or butter to coat lightly, and then season with salt and pepper. Preheat a grill pan over medium-high heat. Grill the shrimp until they just curl and are translucent, about 1 1/2 minutes on each side. Squeeze the lime over the shrimp and serve warm or at room temperature with the dip. 6 cups cold water 2 cup white wine 4 strips lemon zest 2 teaspoon kosher salt 1 teaspoon black peppercorns 1 fresh bay leaf, sliced 2 pounds medium shrimp, peeled and deveined with tails Combine all the ingredients in a large saucepan and heat over high heat until the shrimp turn pink and firm up, and the water just barely begins to simmer, about 6 minutes. Pull the pan from the heat and set aside for 3 minutes. Drain the shrimp and put them in a bowl. Cover the bowl tightly with plastic wrap, and pierce the wrap a few times to let steam escape?otherwise water will collect on the wrap and drip onto the shrimp. Chill at least 30 minutes before serving. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 28422,"Miami Heat 4 ounces cake flour 5 1/4 ounces sugar 2 teaspoons baking powder 1/2 ounce salt 6 ounces whole eggs 2 1/2 ounces liquid emulsified cake shortening, such as Fluid Flex 2 ounces milk 1 1/2 ounces passion fruit flavored paste, such as Albert Uster Imports 1 ounce sugar 2 ounces passion fruit vodka 16 ounces heavy whipping cream 4 ounces sugar 8 ounces mango puree, such as Boiron Raspberry marmalade, for filling Ghost cl salt, for sprinkling Passion Fruit Crispies, such as Sosa Crispies, for garnish White chocolate waves, for garnish Instructions: For the cupcakes: Preheat the oven to 350 degrees F. Line a standard muffin pan with 12 cupcake liners.
Combine the flour, sugar, baking powder, salt and eggs into the bowl of an electric stand mixer. Whip the ingredients for 8 minutes on high speed. Scrape down the bowl, and add the liquid shortening, milk and passion fruit paste. Mix 8 more minutes at medium speed. Fill the cupcake liners three-quarters full with batter and bake until golden brown and baked through, about 25 minutes.
For the vodka syrup: Bring the sugar and 1 ounce water to a gentle simmer. Remove from the heat and stir in the passion fruit vodka. Liberally douse the baked cupcakes with the syrup immediately upon removing the cupcakes from the oven. Cool the cupcakes completely. For the mango whipped cream: In the bowl of an electric stand mixer fitted with a whip attachment, combine the heavy whipping cream and sugar. Whip on high speed until medium peaks form. Add the mango puree, and continue whipping until stiff peaks form. Place in a pastry bag fitted with a large round tip. To assemble: Using an apple corer, remove the center core of the baked cupcakes and fill with raspberry marmalade. Pipe mango whipped cream generously on top of the cupcakes. Lightly sprinkle ghost cl salt evenly over the cupcakes. Place 2 pieces passion fruit crispies and a white chocolate wave on top of each cupcake. ","[Chardonnay, Sauvignon Blanc, Moscato, Riesling]" 28423,"Wine Fruit Sparklers Crisp white wine such as Sauvignon Blanc, very cold Fresh juice, such as pink grapefruit, blood orange, pomegranate or cranberry-apple Citrus-flavored club soda, very cold Grapefruit and orange zest, for garnish Pomegranate seeds, for garnish Red apple slices, for garnish Instructions: Fill a large goblet halfway with white wine\u20ac, and then fill another quarter with your juice of choice, and finish with club soda. Garnish according to the juice, using zest, pomegranate seeds or apple slices. ","[Sauvignon Blanc, Pinot Grigio, Prosecco]" 28424,"Matzo Gnocchi with Brisket Ragu 2 tablespoons olive oil 2 1/4 pounds kosher beef brisket, fat cap closely trimmed 2 medium onions, finely chopped (about 3 cups) 2 carrots, finely chopped (about 1 cup) 2 celery ribs, finely chopped (about 1/2 cup) 6 cloves garlic, finely chopped 1 tablespoon chopped fresh thyme leaves 1 tablespoon chopped fresh rosemary leaves 2 tablespoons tomato paste 1 cup dry red wine Two 28-ounce cans crushed tomatoes 2 cups low-sodium chicken broth or beef broth 2 bay leaves Freshly ground black pepper Kosher salt 3 pounds whole russet potatoes, scrubbed Kosher salt 2 1/2 cups matzoh meal 3 large eggs, lightly beaten 1 tablespoon chopped fresh parsley leaves Instructions: For the brisket ragu: Adjust an oven rack to the center position and preheat the oven to 325 degrees F. Heat the oil in a large Dutch oven or large ovenproof pot with a lid over medium-high heat until very hot. Add the meat fat-side down and cook until browned, about 8 minutes. Carefully flip the meat with tongs and brown on the other side, 6 to 8 minutes. Transfer to a rimmed baking sheet.
Add the onions, carrots and celery to the pot and stir to scrape up the browned bits. Cook, stirring occasionally, until the vegetables soften, about 6 minutes. Stir in the garlic, thyme and rosemary and cook, stirring frequently, until very fragrant, about 2 minutes. Stir in the tomato paste and cook, stirring frequently to avoid scorching, until the tomato paste is dark red and slightly sticky, about 2 minutes. Stir in the wine and cook, stirring frequently, until mostly evaporated, about 2 minutes. Stir in the crushed tomatoes, broth and bay leaves and season generously with black pepper.
Submerge the brisket in the sauce fat-side down; pour in any accumulated juices from the dish. Bring the sauce just to a boil, then cover the pot and immediately transfer to the oven. Cook until the sauce is thickened and the brisket is very tender, 2 to 3 hours.
Discard the bay leaves. Transfer the brisket to a rimmed baking sheet. Shred the brisket with two forks. Stir the meat back into the sauce. Taste and adjust the seasoning with salt and pepper. The sauce can be made up to 2 days ahead. For the gnocchi: Place the potatoes in a large pot and cover by 1 inch with salted water. Bring to a boil, adjust the heat and simmer until they are tender when pierced with a fork or the tip of a paring knife, about 25 minutes. Drain the potatoes and set them aside until cool enough to handle.
Remove the skins with a paring knife and cut the potatoes into large chunks. Pass the chunks through a potato ricer (see Cook's Note) onto a clean work surface. Sprinkle 2 teaspoons of salt over the potatoes and let them cool completely.
While the potatoes are cooling, pulse the matzo meal in a spice grinder or blender until very finely ground (it should be similar in texture to flour). Line a baking sheet with parchment.
Sprinkle 2 cups of the matzo meal over the cooled potatoes. Pour the eggs over the matzo meal and begin to work the mixture together with a fork. Once the mixture begins to clump together, use your hands to gently knead until the ingredients are fully combined, about 2 minutes. Gather the dough into a smooth ball and let rest for about 15 minutes.
Lightly dust a work surface with a some of the reserved matzo meal. Cut the dough into 8 equal pieces. Working with one piece at a time, roll the dough into a 12-inch rope. Use a knife or bench scraper to cut the rope into 3/4-inch pieces; place the cut gnocchi on the prepared baking sheet. Repeat with the remaining dough. Gnocchi can be prepared to this point up to 2 days ahead; wrap the baking sheet in plastic and refrigerate.
Bring a large pot of salted water to a boil. Working in batches, add about a third of the gnocchi at a time and cook until they begin to float and the water returns to a rapid simmer, about 2 minutes. Use a slotted spoon or spider to transfer the gnocchi to a platter or individual serving bowls. Ladle ragu over the gnocchi, sprinkle with parsley and serve immediately.
","[Barolo, Barbaresco, Chianti, Rioja]" 28425,"Yogurt Marinated Grilled Chicken with Harissa 1/4 cup whole milk yogurt One 1- to 2-inch knob fresh ginger, peeled and grated 1 teaspoon ground cumin 1 teaspoon red cl flakes Kosher salt 1 whole chicken, cut in half 2 tablespoons extra-virgin olive oil 1 lemon, halved Harissa, recipe follows 2 teaspoons coriander seeds 1 teaspoon cumin seeds 1 teaspoon caraway seeds 2 tablespoons paprika 1 teaspoon red cl flakes 3 cloves garlic, peeled 1 red bell pepper, roasted, peeled and seeded Sea salt 2 tablespoons extra-virgin olive oil, plus more to coat the top of the harissa Instructions: In a large bowl, combine the yogurt, ginger, cumin, cl flakes and salt. Whisk until smooth and pour into a baking dish. Lay the chicken halves, skin-side up, in the yogurt mixture. Cover with plastic wrap and refrigerate for a couple of hours to marinate. Preheat a very clean grill to medium. When the grill is hot, brush with the oil. Remove the chicken from the yogurt, leaving any excess behind, and lay them out on the grill, skin-side down. Cook until the skin is brown and crispy, and then flip. You want to roast them, essentially, on the grill, and avoid \flaming\ them or cooking them over too intense heat. That would dry them out. Grill the chicken until an instant-read thermometer inserted into the thigh registers between 155 degrees F and 160 degrees F, 35 to 40 minutes. Remove the chicken from the grill to a cutting board. Cut into small pieces or serve whole, family style. Transfer to a serving platter and sprinkle with lemon juice. Top with some of the Harissa and serve immediately. Preheat the oven to 350 degrees F. In a small bowl, combine the coriander seeds, cumin seeds and caraway seeds. Add the spices to a sheet tray and toast in the oven for 1 to 2 minutes; you should faintly detect the scent of the spices. Remove the tray from the oven and set aside to cool. Add the paprika and cl flakes to the spice mix. Using a mortar and pestle (or, alternatively, a food processor), grind the garlic cloves until they become a paste, and then add the red bell pepper. Season with salt, and then add the spices and the 2 tablespoons of extra-virgin olive oil and blend well. When blended, transfer the harissa to a container and top with some additional olive oil. This will keep for 3 to 6 weeks, covered, in the refrigerator. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]

" 28426,"Pop's Eight Treasure Rice Flambee and Grand Marnier Oranges 2 cups sweet (sticky) rice 1/3 cup each of the following, all 1/4-inch dice Dried lotus seeds (soaked) Dried lichee Dried dragon eye, (soaked) Dried orange peels, chiffonade Dried mango Toasted almonds Candied ginger Golden raisins 1 (18-ounce) can red bean paste, sweetened 1 tablespoon butter 3 fresh mandarin or other oranges, segmented 1 cup Grand Marnier Instructions: Wash and soak the sweet rice overnight.
Add the rice to a medium sized pot and pour enough water to cover about 1-inch more than the level of the rice. Bring the water to a boil, then reduce the heat to low and cook for 30 minutes. Remove the rice from the heat and let cool.
Coat the inside of a large, shallow bowl or deep plate with oil or non-stick spray. Place a thin layer of the cooked rice into the bottom of the bowl. Cover the entire inner surface of the bowl, making sure that there are not any gaps or holes. Press the nuts and fruits into the rice layer. Be sure that the pattern is comprised of different nuts and fruits so that each piece of the rice will contain all of the components.
Add the bean paste above the rice layer. Make sure that the paste is just about flush with the top of the bowl. Cover the paste with another layer of rice.
Place the rice-coated bowl into a large bamboo steamer. Using high steam, cook the filled bowl for 2 hours until the rice and the nuts are very soft.
Flip the bowl over onto a plate. In a sautee pan, add butter and sautee the oranges. Deglaze with Grand Marnier and flambe. Pour on top and serve as soon as possible. Plating: Slice the rice dome in slices like you would a round cake or a pie and serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Cava]

" 28427,"Shrimp and Roasted Vegetable Salad 1 pound parsnips, quartered lengthwise and halved crosswise 1 pound carrots, quartered lengthwise and halved crosswise 1 pound turnips, peeled and cut into 1/2-inch wedges 6 tablespoons extra-virgin olive oil Kosher salt and freshly ground pepper 4 cups baby arugula 1/4 cup walnuts 2 tablespoons grated parmesan cheese 1 small clove garlic 1/4 teaspoon red pepper flakes Grated zest of 1/2 lemon, plus wedges for serving 1 pound large shrimp, peeled and deveined Instructions: Place a baking sheet on the middle oven rack and preheat to 475 degrees F. Toss the parsnips, carrots and turnips with 2 tablespoons olive oil, 1/2 teaspoon salt and a few grinds of pepper. Spread the vegetables on the hot baking sheet and roast until tender and browned around the edges, about 30 minutes. Meanwhile, combine 1 cup arugula, the walnuts, parmesan, garlic, red pepper flakes, lemon zest and a big pinch of salt in a food processor. Pulse until finely chopped. With the machine running, slowly add 3 tablespoons olive oil and 2 tablespoons water. Season the shrimp on both sides with salt and pepper. Heat a large nonstick skillet over medium-high heat; add the remaining 1 tablespoon olive oil. Add the shrimp (the skillet will be crowded) and cook until lightly browned around the edges, about 2 minutes per side; remove from the heat. Transfer the roasted vegetables to a large bowl. Add the remaining 3 cups arugula, the shrimp and arugula pesto. Season with salt and toss. Divide among plates. Serve with lemon wedges. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]" 28428,"Simple Couscous 1 1/2 to 2 cups water 1 cup instant couscous 1 teaspoon kosher salt 1 tablespoon olive oil 2 lemons, zested and juiced Pinch sea salt 1 garlic clove, peeled and grated 6 ounces or 1 small bunch flat-leaf parsley, leaves washed, dried and roughly chopped 1 splash extra-virgin olive oil Instructions: Couscous: Bring the water to a simmer in a small pot over medium heat, then turn off the heat.
In a shallow baking dish combine the couscous, salt and olive oil, tossing to coat. Add in the warm water and smooth the couscous into an even layer. Cover the dish tightly with plastic wrap and allow it to rest for 15 minutes by the stove.
Gremolata: In a medium bowl, combine the lemon zest and juice with the sea salt, garlic and parsley. Stir in enough olive oil to blend and bring the ingredients together. Taste for seasoning.
When ready to serve, flake the couscous with a fork and taste for seasoning. If the texture is a little too al dente, microwave the dish for 1 1/2 to 2 minutes. Reseason the couscous with salt, if necessary. Toss it with the gremolata and, again, taste for seasoning. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 28429,"Gazpacho Salsa 1 each small green and yellow bell pepper, finely diced 2 kirby cucumbers, finely diced 2 vine-ripened tomatoes, seeded and finely diced 2 scallions, finely sliced Olive oil and red wine vinegar to taste Salt and freshly ground black pepper Instructions: In a mixing bowl combine the peppers, cucumbers, tomatoes and scallions and toss with olive oil and season to taste with salt and pepper. At the last moment, add the red wine vinegar to taste. ","[Rioja, Tempranillo, Garnacha, Pinot Grigio]" 28430,"Italian Burgers 1/2 medium red bell pepper, cut into 1/4-inch-wide strips 1/2 medium green bell pepper, cut into 1/4-inch-wide strips 1/4 large sweet onion, cut into slivers 1/2 teaspoon dried Italian seasoning 1 teaspoon olive oil 4 hamburger buns, split and toasted 4 Tomato & Basil Pizza Burgers or Burgers Zesty Tomato Basil Burger 1/4 cup herb pasta sauce 4 thin slices provolone cheese (about 3 oz. total) Instructions:

1. Place burgers on baking sheet. Bake at 350 degrees F for 11 minutes. Spread with pasta sauce. Top with cheese. Bake at 350 degrees F for 3 minutes more or until cheese melts.
2. Meanwhile, in large nonstick skillet, cook red pepper, green pepper, onion and Italian seasoning in oil until vegetables are tender.
3. Serve burgers in buns topped with pepper mixture. ®, ™, ©, 2010 Kellogg NA Co. Morningstar Farms Recipes are the property of the Kellogg Company. This recipe has been tested and endorsed by Kellogg and Morningstar Farms®. ","[Barolo, Chianti, Montepulciano, Tempranillo]" 28431,"Vegetables and Pasta in Seasoned Broth 1/2 pound vermicelli 1 tablespoon sesame oil 1 tablespoon vegetable oil 1/4 cup sliced scallion 2 teaspoons minced fresh ginger 1/2 pound shiitake mushrooms, stems removed, caps thinly sliced 2 medium sized carrots, cut into thin rounds 2 tablespoons low sodium soy sauce 2 tablespoon rice vinegar 3/4 cup chicken broth 2 cups loosely packed bean sprouts Salt and crushed red pepper 2 tablespoons sliced scallions Toasted sesame seeds Instructions: Cook pasta in boiling salted water until tender but still firm to the bite, about 6 minutes. Heat sesame and vegetable oils in large skillet. Add scallion and ginger and saute a few seconds. Add mushrooms and carrots. Saute just to coat with oil. Add soy sauce, vinegar and chicken broth. Reduce heat to medium, cover and simmer until carrots are tender, about 4 minutes. Add bean sprouts and simmer, uncovered until heated through, about a minute. Season to taste with salt and crushed red pepper. Garnish with scallions and sesame seeds. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Chianti]" 28432,"Indian Ground Beef with Peas | Best Kheema 3 tablespoons canola oil 1 medium onion, finely diced 4 cloves garlic, minced One 1-inch thumb fresh ginger, peeled and minced 2 teaspoons ground coriander 1 teaspoon paprika 1/2 teaspoon store-bought or Homemade Garam Masala, recipe follows 1/2 teaspoon ground cumin 1/2 teaspoon cayenne, optional 1 pound ground beef 2 medium tomatoes, chopped Kosher salt and freshly ground black pepper 1 cup shucked fresh English peas or 1/2 cup frozen peas, thawed 2 teaspoons malt vinegar or apple cider vinegar 1/4 cup chopped fresh cilantro, plus a few extra leaves for garnish 4 chapatis or pitas, warmed 3 large cinnamon sticks (if you have the kind you get at Indian stores, it's about 3 tablespoons of cinnamon bark bits) 3 tablespoons whole cloves 1/4 cup green cardamom pods, shelled, husks discarded (about 2 tablespoons of seeds) 4 large black cardamom pods, shelled, husks discarded (about 1 tablespoon of seeds), optional Instructions: In a large skillet, warm the oil over medium-high heat. Add the onions and cook until golden. Add the garlic and ginger, and saute for another minute. Stir in the coriander, paprika, Garam Masala, cumin and cayenne, if using and cook for 1 minute. Add the beef, breaking up lumps with a spoon, and saute until the meat is no longer pink. Add the tomatoes, 1 cup of water and season with salt and pepper. Sprinkle in the fresh English peas. Stir well and simmer, partially covered, about 10 minutes or if using frozen peas, add them now, and cook another 5 minutes, partially covered. Stir in the vinegar and chopped cilantro. Garnish with torn cilantro leaves and serve with warm chapatis or pita bread. Combine the cinnamon sticks, cloves, green cardamom seeds, black cardamom seeds, if using, in a spice grinder or coffee grinder and grind until fine. Store the spice mix in an airtight container away from direct sunlight.
   ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 28433,"Seafood Puttanesca Salad - White Cooking Wine with Lemon Salad: 8 ounces rotini pasta, dry 1 quart seafood stock or water 4 cloves garlic, crushed ? teaspoon crushed red pepper flakes 1 bottle Holland House White Cooking Wine with Lemon 4 ounces bay scallops 6 ounces shrimp, raw, peeled, deveined 1 cup cherry tomatoes, halved ? cup Kalamata olives, halved ? cup capers 1 tablespooon tarragon, chopped ? cup parsley, chopped Vinaigrette: 1 teaspoon anchovy, paste or chopped 1 tablespoon whole grain mustard 1 tablespoon honey 2 tablespoons apple cider vinegar ? cup olive oil Salt and freshly ground black pepper Instructions: In a large pot, cook the pasta in boiling salted water until done. Chill completely. While the pasta is cooking, in a 2-quart saucepot, add the seafood stock, garlic, red pepper flakes, and Holland House Cooking White Wine with Lemon, and bring a simmer. Add the scallops and cook for 2 to 3 minutes, or until just cooked. Place on a sheet tray and cool completely in the refrigerator. Add the shrimp and cook for 3 to 5 minutes, or until just cooked. Place on a sheet tray and cool completely in the refrigerator. Once cooled, cut the shrimp in half lengthwise, to keep curled shape. In a medium bowl, combine the chopped anchovy or paste, mustard, honey, and vinegar, and whisk in olive oil. Season to taste with salt and freshly ground pepper.\n\nIn a large bowl, combine the seafood, vinaigrette, tomatoes, olives, capers, herbs and cooked pasta and toss to combine. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 28434,"Nutella Tarte 2 cups whipping cream 2 shots hazelnut liqueur - try buying a nip - an airplane sized bottle 1 store-bought large chocolate tart 1 small bar bittersweet chocolate, for shaving, optional Instructions: Whip cream with a whisk until soft peaks form then whisk in the liqueur. Slather the cream over the tart and garnish with shaved chocolate using a vegetable peeler, if using. Serve. ","[Chardonnay, Moscato, Riesling]" 28435,"Sunny's Grilled to Chill Salad 2 carrots, peeled 4 ears fresh corn, shucked 4 pineapple rings Olive oil, for drizzling Kosher salt and freshly ground black pepper 3 scallions, finely chopped 2 stalks celery, diced 2 seedless cucumbers, diced 1 tablespoon pineapple juice (from the container that held the rings) 1 tablespoon grained Dijon mustard 1 tablespoon apple cider vinegar 1 1/2 teaspoons sugar 1/4 teaspoon liquid smoke 1/3 cup extra-virgin olive oil Kosher salt and freshly ground black pepper Instructions: For the salad: Prepare the ingredients for the grill. Cut the carrots into halves equal in length. Then cut the smaller tip of the carrot into fourths lengthwise and the larger half into sixths or eighths. The key is making the spears all the about the same size. Line up the prepared carrots, corn and pineapple slices on a tray and drizzle with olive oil. Sprinkle all with a pinch or two of salt and a few grinds of pepper. Flip the pineapple rings and repeat the process for them only. Roll and jiggle the rest to fully coat them. Grill the prepared ingredients. Heat the grill or grill pan to medium-high. Place the carrots, corn, and pineapple rings directly on the grill. Use tongs to tend to the grill. Roll and flip the vegetables until your personal preference for doneness, pulling each off to a tray when done. The carrots are best when charred, caramelized and a bit crispy on the ends, 10 to 12 minutes. Corn is great fresh, so just go for color on all sides, about 8 minutes total. The pineapples are best when slightly charred, but still juicy, about 6 minutes total, flipping once. Combine the salad ingredients. When the grilled goods are all cool enough to handle, chop the carrots, pineapples and trim the kernels off the corn. Add to a bowl along with the scallions, celery and cucumber. For the vinaigrette: In a medium bowl, add the pineapple juice, mustard, apple cider vinegar, sugar and liquid smoke and whisk until combined. Continue to whisk rigorously while slowly pouring the olive oil into the bowl with your other hand, or with the help of a friend, nice to have them in the kitchen! Taste the vinaigrette and season with a pinch of salt and few grinds of black pepper. Dress the salad. Pour the vinaigrette over the bowl then gently toss using tongs. Serve room temperature or chilled. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 28436,"Harry T's Stuffed Chicken 2 ounces ground andouille sausage, casings removed 1 tablespoon unsalted butter
1 ounce yellow onion, brunoise
1/2 ounce green bell peppers, brunoise
1/2 ounce celery, brunoise
1/4 ounce minced garlic (from 1 to 2 cloves)
1/4 ounce green onion, diced
4 ounces homemade or store-bought cornbread
1/2 tablespoon olive oil One 8-ounce boneless skinless chicken breast, 1/2 ounce unsalted butter 1 ounce minced garlic (about 2 cloves) 1 cup heavy cream
1/2 ounce grated smoked Gouda
1/2 ounce grated Parmesan
Instructions: For the cornbread stuffing: Heat the andouille in a skillet or saute pan over low heat until the fat is rendered (it will separate and become liquid in the pan). Drain the liquid and set it aside in a small bowl to cool (you will use this to bind the stuffing). Set aside the andouille. In a separate saute pan, add the butter, onion, bell pepper, celery, garlic and green onion and sweat over medium heat until the color begins to come out, about 5 minutes. Set aside to cool. Crumble the cornbread into a mixing bowl. Add the andouille and crumble it together with the cornbread until large crumbs form. Add the reserved rendered fat and the onion mixture and gently fold them into the cornbread mixture. Set aside. For the chicken: Grease a baking sheet with the oil. Grill the chicken in a grill pan or on an outdoor grill on medium-high heat until cooked throughout, about 8 minutes per side. Preheat the broiler to high. Scoop enough of the cornbread stuffing to cover the breast and press it down onto the top of the chicken. Place the chicken on the prepared baking sheet and broil until the stuffing browns, 4 to 5 minutes. For the smoked Gouda sauce: Melt the butter in a skillet over medium heat. Add the garlic and cook to just release the flavor, no more than 2 minutes. Add the heavy cream and bring to a boil, then add the Gouda and Parmesan and stir to thicken the sauce. Once all the ingredients are melded together, remove from the heat and pour the sauce over the top of the broiled chicken and cornbread stuffing. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 28437,"Vegetable Paella 1/4 cup extra-virgin olive oil 1 small onion, diced
1 stalk celery, diced
3 cloves garlic, sliced
16 yellow cherry tomatoes, halved (1 cup) 3/4 teaspoon salt
6 red radishes, quartered
1/2 cup dry vermouth
2 cups low-sodium chicken broth
1/4 teaspoon saffron threads
1 cup bomba rice, or other short-grain rice
1/4 pound green beans, trimmed, cut into 1-inch pieces
1 red pepper, cut into 1/4-inch strips
1/2 cup frozen peas, thawed
1/2 teaspoon smoked paprika
2 tablespoons chopped fresh parsley
Instructions: Heat the olive oil over medium-high heat in a 10-inch saute pan with a lid. Add the onion and celery and saute until beginning to soften, about 4 minutes. Add the garlic, cherry tomatoes and salt and cook an additional 6 minutes, until the tomatoes begin to break down. Add the radishes and saute another 2 minutes. Add the vermouth and allow it to reduce by half. Add the chicken broth and then the saffron, rubbing it between your fingers to crumble a bit. Bring to a simmer and stir in the rice and the green beans. Simmer over medium-high heat, uncovered, for 5 minutes without disturbing. Scatter the red peppers and peas over the top and gently press them into the rice mixture; do not stir. Reduce the heat to medium, cover and simmer for 7 minutes. Uncover, raise the heat to high and cook for 3 minutes more, to make sure all the liquid is evaporated and to help develop a crust on the bottom. Remove the pan from the heat, cover and let rest for 5 minutes. Uncover, sprinkle with the smoked paprika and the parsley and serve. ","[Rioja, Tempranillo, Garnacha, Pinot Grigio]

" 28438,"Chocolate Tofu Mousse Pie 1 (12-ounce) package semisweet chocolate chips 1 (12-ounce) package silken firm tofu Splash vanilla extract 2 egg whites* Prepared chocolate cookie crust (recommended: Oreo) or graham cracker crust Whipped cream or raspberry sauce, for serving. Instructions: Melt the chocolate over low heat, stirring often. Blend tofu in a food processor. Add the vanilla and melted chocolate and blend again, stopping once or twice to scrape down the sides of a bowl with a rubber spatula. Beat the egg whites to soft peaks. Place the tofu chocolate mixture into a bowl and slowly fold in the egg whites with a rubber spatula. Scoop the filling into the pie crust and refrigerate for several hours before serving. Serve with a bit of whipped cream or raspberry sauce (or simply thin raspberry jam with a bit of water and lemon juice). Don't say tofu, say terrific. *RAW EGG WARNING Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell. ","[Merlot, Cabernet Sauvignon, Pinotage, Malbec]

" 28439,"Veal Piccata Chops with Parmesan and Parsley Two 12-ounce bone-in veal rib chops 1 cup all-purpose flour 1 tablespoon kosher salt
2 teaspoons granulated garlic
1/2 teaspoon freshly ground black pepper
4 tablespoons unsalted butter 2 tablespoons extra-virgin olive oil 1 cup dry white wine
1 cup low-sodium chicken stock
2 tablespoons brined capers, drained
1 clove garlic, minced
2 tablespoons fresh lemon juice
Splash red wine vinegar
2 tablespoons chopped fresh flat-leaf parsley
1/4 cup grated Parmesan Instructions: Begin by pounding out the veal chops. Place the chops between two pieces of plastic wrap and gently pound from the bone out until they each are an even 1/4 inch thick. In a shallow dish, combine the flour, salt, granulated garlic and pepper. Dredge the veal chops in the seasoned flour and shake to remove excess flour. Working with a large (12-inch) cast-iron pan, heat 2 tablespoons of the butter and the oil over medium-high heat. Cook the veal chops until golden brown, about 2 minutes per side. Transfer to a plate and set aside. Reduce the heat to low and deglaze the pan with the white wine. Scrape up any brown bits and simmer the wine until reduced by half. Add the chicken stock and cook for 5 minutes. Transfer the mixture to a bowl. Add the capers and garlic to the pan and saute until lightly browned, about 30 seconds. Add the reduced sauce back to the pan and bring back to a simmer. Just before serving, add the lemon juice and a touch of red wine vinegar and turn off the heat. Whisk in the remaining 2 tablespoons butter and the parsley. Taste and season as needed. Serve the chops on a large rimmed plate covered with the sauce and garnished with the Parmesan. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Barbera]" 28440,"Roasted Squash Hummus 1/2 small butternut squash (cut vertically) 1/4 cup extra-virgin olive oil, plus more for brushing and drizzling
Kosher salt
One 15.5-ounce can chickpeas, drained and rinsed
1/4 cup good quality tahini
2 tablespoons chopped canned chipotle chiles in adobo
Juice of 1/2 lemon
Toasted sesame seeds, for sprinkling
Chili powder, for garnish
Instructions: Preheat the oven to 400 degrees F. Remove the seeds from the squash. Brush with a thin layer of olive oil and sprinkle with 1/4 teaspoon salt. Place on a baking sheet, cut-side down. Roast until tender when pierced with a knife, 30 to 40 minutes. Let cool completely. Scoop the flesh of the cooled squash into a food processor, discarding the skin. Add the chickpeas, tahini, chipotle, lemon juice and 3/4 teaspoon salt. Process until mostly smooth. With the machine running, drizzle in the olive oil and process until very smooth and creamy, about 1 minute. Transfer to a serving bowl and drizzle with olive oil, then sprinkle with sesame seeds and chili powder to garnish. ","[Zinfandel, Syrah, Tempranillo, Garnacha]" 28441,"Molasses Marinated Flank Steak with Roasted Red Peppers 1/4 cup canola oil 1/2 cup cola 1 tablespoon molasses 1 tablespoon soy sauce 1 tablespoon red pepper flakes 2 tablespoons minced garlic 1 tablespoon freshly cracked black pepper 1 lime, juiced 1 (2-pound) flank steak, trimmed 1 baguette, cut on the bias into 1/2-inch thick slices 1/2 cup extra-virgin olive oil 1 (8-ounce) container herb-seasoned cream cheese 1 (10-ounce) jar red pepper strips 3 tablespoons chopped cilantro leaves Instructions: In a small bowl mix together the oil, cola, molasses, soy sauce, red pepper flakes, garlic, black pepper and lime juice. Put the steak into a large shallow bowl and pour in the marinade. Move the steak around to assure the marinade is covering the meat. Allow to marinate 2 hours or up to 4 hours in the refrigerator. Preheat the grill over medium heat. Remove the steak from the marinade and put it on the grill. Cook for 4 minutes on each side. Remove from the grill to a cutting board and let rest for 5 minutes. Brush the bread slices with cream cheese. Slice the steak against the grain into very thin strips. Top the cheese with a strip of meat and a red pepper strip. Garnish with chopped cilantro and serve. ","[Malbec, Syrah, Zinfandel, Tempranillo]" 28442,"Morel Foie Gras 2 cups dried morel mushrooms 2 cups port wine 4 ounces foie gras, diced 2 quarts heavy cream 2 cups glace de viande (veal or beef stock) Instructions: Presoak the morels in the port wine. Once the mushrooms are reconstituted, strain and reserve the wine. Next, chop the morels into a small dice. In a 4-quart saucepan over medium-high heat, render the foie gras. Once rendered, add the glace de viande and reserved wine to the foie gras and reduce by half. Add the morels and heavy cream to the port reduction. Continue cooking until reduced by one-third. Once reduced, cool and store in an airtight container in the refrigerator for no more than 1 week. ","[Chardonnay, Pinot Noir, Meursault, Riesling]" 28443,"Cranberry Chutney 2 tablespoons butter 1 small shallot, finely chopped 2 Granny Smith apples, peeled, cored, and diced 2 teaspoons chopped fresh thyme leaves 1/2 cup golden raisins 3 cups frozen cranberries 1/2 lemon, zested and juiced 1/2 cup fresh orange juice 2 tablespoons sugar Instructions: Heat the butter in a medium saucepan over medium-high heat. Add the shallot, apples, and thyme; saute until tender, about 3 minutes. Add the raisins, cranberries, lemon zest and juice, orange juice, and sugar. Reduce the heat to a low simmer and cook, stirring occasionally, until the mixture has thickened, about 20 minutes. Remove from the heat and let cool. Transfer to a serving bowl and serve. ","[Chardonnay, Riesling, Pinot Grigio, Sparkling wine]" 28444,"Honey Apple and Nectarine Tart with Whipped Mascarpone 1 sheet frozen puff pastry (half of 17.3-ounce package), thawed Flour, for dusting 1 small Golden Delicious apple, peeled, halved, cored, thinly sliced 1 small nectarine, halved and thinly sliced 2 tablespoons unsalted butter, melted 4 teaspoons sugar 4 teaspoons honey 1 cup mascarpone cheese 1 teaspoon orange liqueur Instructions: Line 1 large baking sheet with parchment paper. Place the sheet of puff pastry on a floured surface and cut into 4 even squares. Separate the squares and leave some room between them on the baking sheet. Create a border around the inside of each square by scoring about 1/2-inch around the inside the square. Prick the dough inside the small square. Cover and refrigerate at least 30 minutes and up to 1 day. Position 1 rack in top third and 1 rack in bottom third of oven and preheat to 400 degrees F. On each pastry square, overlap slices of apple and nectarine, within the border. Brush fruit on each tart, with melted butter and sprinkle with 1 teaspoon sugar. Bake tarts until pastry is golden and apples are tender, about 20 minutes. Drizzle each tart with 1 teaspoon honey. Transfer tarts to racks; cool 5 minutes. Serve warm or at room temperature. While tarts are cooling, whisk mascarpone with orange liqueur. Top each cooled tart with a dollop of flavored mascarpone. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 28445,"Potato Chips Warmed on Grill with Gorgonzola Sauce and Chives 2 tablespoons unsalted butter 2 tablespoons all-purpose flour 2 cups milk, heated 1 1/2 cups crumbled Gorgonzola 1/4 cup grated Parmesan Salt and freshly ground black pepper 1 bag potato chips (recommended: Kettle) Chopped fresh chives, for garnish Instructions: Heat a grill to high. Melt the butter in medium saucepan on the grates of the grill. Whisk in the flour and cook for 1 minute. Add the hot milk and whisk until smooth and thickened, 5 minutes. Whisk in both cheeses and season with salt and pepper, to taste. Remove from heat. Put heavy duty aluminum foil on the grill and top it with potato chips. Allow them to heat through, about 2 minutes. Transfer potato chips to a platter, drizzle with the cheese sauce and sprinkle with chives. ","[Chardonnay, Riesling, Pinot Grigio, 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 (8-ounce) round of brie cheese 1/4 cup fig jam 1/4 cup prosciutto, thinly" 28446,"Sauteed Haricots Verts Kosher salt 1/2 pound haricots verts (baby string beans), stem ends removed Extra-virgin olive oil 2 garlic cloves, smashed Pinch crushed red pepper flakes Instructions: Bring a large pot of well-salted water to a boil over high heat. Set up a bowl of well-salted ice water for shocking. Add the beans to the boiling water and cook until tender but still have some bite, 5 to 7 minutes. Strain and immediately transfer the beans to the salted ice water. Once cool, strain and set aside until ready to use. Coat a large saute pan with olive oil. Add the garlic and crushed red pepper, and set over medium-high heat. When the garlic becomes golden and very aromatic, remove it and discard. It has fulfilled its garlic destiny. Add the beans to the pan and saute until hot and coated with oil. Transfer the beans to a serving bowl, season with salt and serve right away. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 28447,"Pepper and Veggie Stir Fry 2 teaspoons peanut oil 1/4 cup vegetable juice 1/2 pound. tofu, diced into 1 inch cubes 2 garlic cloves, chopped 2 green bell peppers, cored and julienned 2 red bell peppers, cored and julienned 4 whole green onions, chopped 2 large ripe tomatoes, chopped 1/4 pound mushrooms, washed and thinly sliced Salt and freshly ground black pepper to taste Instructions: Heat the peanut oil and vegetable juice in a frying pan and add the tofu and garlic. Cook 2 to 3 minutes. Add the bell peppers and green onions and cook 3 to 4 minutes longer. Add the remaining ingredients, and stir fry the mixture another 4 minutes. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 28448,"Garlicky Herb Sauce for Quick Roasted Chicken 12 cloves garlic 3/4 cup extra-virgin olive oil
1/4 cup red wine vinegar
1/2 teaspoon kosher salt
1 bunch fresh flat-leaf parsley, washed, mostly stemmed and dried 1/2 bunch fresh cilantro, washed, mostly stemmed and dried 1/2 Fresno cl or red jalapeno, seeded and diced
Instructions: In a food processor, add the garlic and pulse until the garlic is chopped into small pieces. Add the olive oil, vinegar, salt, parsley, cilantro and cl and pulse until the herbs are chopped and it turns into a sauce. The sauce gets better the longer it sits, so allow it to sit and marry for at least 10 minutes. ","[Chardonnay, Pinot Grigio, Vermentino, Sauvignon Blanc]" 28449,"Catfish Sandwiches with Cajun Remoulade 1 1/2 pounds catfish fillets, rinsed and patted dry 1 box (8.5-ounce) corn muffin mix 2 tablespoons Cajun seasoning 1 egg 1/2 cup all-purpose flour Canola oil, for frying 1 scallion, finely chopped 1 1/4 cups mayonnaise 1 tablespoon capers, finely chopped 1 teaspoon Cajun seasoning 1/2 teaspoon crushed garlic 2 1/2 teaspoons lemon juice 1 loaf store-bought garlic bread, baked per package directions Butter lettuce Sliced tomatoes Sliced red onions Instructions: Cut catfish fillets in half; set aside.
In a pie dish or plate, combine corn muffin mix and Cajun seasoning; set aside. In a pie dish lightly beat egg with 1 tablespoon water to make egg wash; set aside.
Dredge each catfish fillet in the flour; dip into egg wash and coat with corn muffin mixture. Set aside on a plate.
In a deep-fryer or large pot heat oil over medium to medium-high heat to 375 degrees F. Fry catfish until golden brown, about 6 minutes. Remove to plate lined with paper towels. Cajun Remoulade: In a small bowl, stir together all ingredients. Set aside. Sandwiches: Spread warm garlic bread with remoulade sauce. Build sandwiches with fried catfish and remaining ingredients. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 28450,"Creamy Orzo with Prosciutto and Peas 2 eggs, at room temperature 1 cup freshly grated Parmesan 2 tablespoons olive oil
4 ounces prosciutto, cut into 1/3-inch dice 2 shallots, chopped
2 cups orzo pasta
1/2 teaspoon salt
1 cup halved cherry tomatoes
1 cup frozen peas, thawed
1/4 cup chopped fresh basil
Instructions: Whisk together the eggs and Parmesan in a small bowl. Set aside. Heat the olive oil in a medium skillet over medium-high heat. Add the prosciutto and cook until beginning to brown and get crispy, 4 minutes. Add the shallots and cook, stirring with a wooden spoon, until softened and fragrant, 2 minutes. Stir in the orzo and toast for 3 minutes. Add 3 1/4 cups water and the salt, reduce the heat to medium low and simmer for 8 minutes, stirring often to prevent sticking. Stir in the tomatoes and peas. Cook until the orzo is al dente, another 3 minutes. Off the heat, add the egg mixture to the skillet while stirring constantly with a wooden spoon. Continue stirring until the sauce has thickened slightly and coats the pasta. Sprinkle with the basil and serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 28451,"5-Ingredient Cilantro Blender Sauce 1/2 cup mayonnaise 2 cups loosely packed cilantro leaves 1 small jalapeno, stemmed and seeded 2 small cloves garlic, crushed 1/4 cup fresh lime juice Kosher salt Instructions: Combine the mayonnaise, cilantro, jalapeno, garlic and lime juice in a blender and blend on high until very smooth, scraping down the sides of the blender jar once or twice with a rubber spatula. Transfer to a bowl and season with salt. The sauce can be refrigerated in an airtight container for up to 4 days.
","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 28452,"Bronzed Shrimp 2 pounds fresh shrimp, butterflied and deveined with pants on* (36 to 40 per pound head-on count) 1/4 cup minced garlic 4 tablespoons garlic powder 8 tablespoons bronzing seasoning 1 cup extra-virgin olive oil Instructions: Toss all ingredients in bowl until shrimp are well coated with seasoning and oil. Allow shrimp to marinate in refrigerator for at least 1 hour. Heat griddle to medium-high. Cook shrimp on griddle, stirring frequently. Cook until shrimp are pink and seasoning becomes crusty. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 28453,"Bourbon Honey Cake 1 cup vegetable oil, plus extra for the pan 3 3/4 cups all-purpose flour, plus extra for the pan 1 1/2 cups granulated sugar 1 cup honey 1/2 cup light brown sugar, lightly packed 3 extra-large eggs, at room temperature 2 teaspoons grated orange zest (2 oranges) 1 teaspoon pure vanilla extract 1 tablespoon baking powder 1 teaspoon baking soda 4 teaspoons ground cinnamon 1 teaspoon kosher salt 1/2 teaspoon ground cloves 1/2 teaspoon ground allspice 1/2 teaspoon ground ginger 1 cup hot coffee 1/2 cup freshly squeezed orange juice (2 oranges) 1/4 cup good bourbon, such as Maker's Mark 1/2 cup blanched sliced almonds Instructions: Preheat the oven to 350? F. Brush a 9-inch angel food cake pan with a nonremovable bottom with oil, line the bottom with parchment paper, then oil and flour the pan. In the bowl of an electric mixer fitted with the paddle attachment, mix the oil, granulated sugar, honey, brown sugar, eggs, orange zest and vanilla on medium speed for 1 minute. In another bowl, sift together the flour, baking powder, baking soda, cinnamon, salt, cloves, allspice and ginger and blend. Combine the coffee, orange juice and bourbon in a 2-cup glass measuring cup. With the mixer on low, alternately add the flour and liquid mixtures to the oil-sugar mixture in thirds, beginning and ending with flour, until combined. Scrape down the bowl with a rubber spatula. Don\u2019t worry; the batter will be very liquid! Pour the batter into the prepared pan. Rap the pan 5 times on the counter to get rid of any bubbles in the batter. Sprinkle the top with the almonds. Bake in the center of the oven for 45 minutes to 1 hour, until a toothpick inserted into the center comes out clean. Cool completely, then remove from the pan and place almond-side up on a flat serving plate. Serve at room temperature. ","[Chardonnay, Riesling, Pinot Grigio, Garnacha]

" 28454,"Spicy Green Tomato-Avocado Salad 1 1/2 pounds green (unripe) tomatoes, cut into wedges Kosher salt Juice of 1 lime 1 teaspoon dijon mustard 1 tablespoon honey 1 small jalapeno pepper, seeded and minced 1 tablespoon fresh thyme, minced Freshly ground pepper 1/4 cup extra-virgin olive oil 2 avocados 2 cups mache or Bibb lettuce leaves Instructions: Put the tomatoes in a bowl and sprinkle with 1 teaspoon salt; let sit 30 minutes. Meanwhile, whisk the lime juice, mustard, honey, jalapeno, thyme, 1/2 teaspoon salt, and pepper to taste in a large bowl. Gradually pour in the olive oil, whisking constantly until emulsified. When ready to serve, halve the avocados, remove the pits, peel and thinly slice. Add to the bowl with the dressing, then add the lettuce and tomatoes. Gently toss to coat. Season with salt and pepper. ","[Rioja, Tempranillo, Barbera, Dolcetto]" 28455,"Frozen Mango Margarita 2/3 cup cubed mango 3 ounces Chinaco Blanco Tequila 2 ounces Grand Marnier 1 ounce freshly squeezed lemon juice 3 ounces freshly squeezed lime juice 3 cups cracked ice 1 mango spear for garnish Instructions: Place all ingredients into a blender and blend until thick and slushy. Pour into a margarita glass and garnish with the mango spear and a straw. This drink is also delicious without the tequila. ","[Moscato, Sauvignon Blanc, Pinot Grigio, Vermentino]" 28456,"Bake-tastic Butternut Squash Fries 1 butternut squash (large enough to yield 1 pound once peeled and sliced) 1/8 teaspoon coarse salt, plus more, optional Ketchup, as dip, optional Instructions: Preheat the oven to 425 degrees F. Peel squash with a vegetable peeler. Slice the ends off the squash, and then cut it in half width-wise. Cut the round bottom piece in half lengthwise and scoop out the seeds. Using a crinkle cutter or a knife, carefully cut squash into spears or French-fry shapes. Thoroughly blot moisture away with paper towels, and sprinkle evenly with salt. Spray a broiler pan, a baking rack placed over a baking sheet, or a baking sheet with nonstick spray, and then place spears flat on it. Bake in the oven 20 minutes, and then carefully flip spears. Continue to bake until tender on the inside and crispy on the outside, about 20 minutes longer. Serve with ketchup for dipping, if using. Enjoy! ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 28457,"Tamale Tart with Roasted Garlic Custard and Gulf Crabmeat 3 cups heavy cream 3 tablespoons pureed roasted garlic 4 egg yolks 2 teaspoons salt 1/4 teaspoons freshly ground white pepper 1 large red bell pepper, seeded and coarsely chopped 2 cups masa harina 1/4 cup yellow cornmeal 1/4 teaspoon cayenne powder 2 teaspoons ground cumin 2 tablespoons salt 6 tablespoons (3 ounces) vegetable shortening, at room temperature 6 tablespoons ancho chili puree 2 cups water 2 tablespoons olive oil 1/2 small onion, finely chopped 10 ounces fresh lump crabmeat, preferably from the Gulf Coast, picked over 1/4 cup blanched, peeled, seeded and diced red tomato 1/4 cup blanched, peeled, seeded and diced yellow tomato 2 tablespoons chopped fresh cilantro leaves 1 serrano cl, seeded and minced 2 tablespoons freshly squeezed lime juice Salt Instructions: For the garlic custard: Bring the cream to a boil in a medium saucepan over medium heat. Lower the heat and then simmer until liquid is reduced to 1 cup plus 2 tablespoons. Whisk in the roasted garlic. In a mixing bowl, whisk the egg yolks lightly while drizzling in the cream mixture, and season with salt and pepper. Cover and set aside to cool. For the tamale tart: In a small saucepan, steam the red bell pepper over boiling water until soft, about 10 minutes. Drain and transfer to a blender or food processor; blend until smooth. You should have about 3/4 cup puree; if necessary, add a little water to make up the quantity. In a medium bowl, combine the masa harina, cornmeal, cayenne, cumin and salt. In a large bowl, using an electric mixer at medium speed, whip the shortening until light and fluffy. Gradually beat the dry ingredients into the shortening to form a smooth dough. Beat in the ancho chili puree and the red bell pepper puree. Form the dough into a disk and pat into a 9-inch tart pan with a removable bottom, pressing the dough evenly over the bottom and up the sides. Fill the tart pan with the reserved garlic custard and cover with plastic wrap. Place a round metal cooling rack inside a wok and pour in the water; the rack should fit at least 3 inches above the water. Bring the water to a boil over high heat, then turn off the heat. Place the wrapped tart pan on the rack and reheat the water until it boils again. Lower the heat to simmer, cover the wok, and steam until the custard is set but still trembles slightly, 25 to 30 minutes. Using pot holders, carefully lift the tart pan off the rack. Remove the plastic wrap and the sides of the tart pan. Transfer to a serving platter. For the crabmeat: In a large non-reactive skillet, heat the olive oil over high heat until lightly smoking. Add the onion and cook, stirring for 1 minute. Stir in the crabmeat, tomatoes, cilantro, serrano and lime juice, and cook until warmed through, about 2 minutes. Season with salt. Using a slotted spoon, cover the top of the tart with the crab mixture. Cut the tart into wedges and serve warm. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 28458,"Peaches 'n' Cream Cups 1 cup heavy cream 1 tablespoon sugar One 8-ounce package cream cheese, at room temperature 1 cup peach preserves 1 teaspoon vanilla extract 1 small peach, sliced, for garnish 4 ladyfinger cookies, for garnish Instructions: In a large bowl, combine the heavy cream and sugar and whip with a hand mixer until medium peaks form. Cover with plastic and place in the refrigerator. In another large bowl, combine the cream cheese, peach preserves and vanilla extract and beat with a hand mixer until light and fluffy. Fold in the whipped cream. Divide the mixture among 4 dessert glasses and refrigerate until ready to serve. When ready to serve, garnish each with a few slices of peach and a ladyfinger cookie. ","[Chardonnay, Moscato, Riesling, Vin Santo]" 28459,"Sticky Five-Spice Short Ribs 1 1/2 cups dry sherry or Shaoxing wine 1/2 cup oyster sauce 1/3 cup packed light brown sugar 2 1/2 pounds short ribs, English cut 1 tablespoon kosher salt 2 teaspoons five-spice powder 1 tablespoon vegetable oil 6 medium garlic cloves, smashed 1-inch piece ginger, sliced 1 small serrano or Thai bird cl, or jalapeno pepper, halved Instructions: Heat the oven to 350 degrees F and arrange a rack in the middle. Mix together sherry, oyster sauce, and brown sugar until evenly combined; set aside. Pat ribs dry with a paper towel and season well with salt and five-spice powder. Place a 3-quart Dutch oven or other heavy-bottomed, shallow pot with a tight-fitting lid over medium heat and add oil. When oil starts to smoke, add ribs and sear until well browned, about 2 minutes per side. Remove ribs to a plate and set aside. Discard all but 1 tablespoon drippings, return pan to stove, and add garlic, ginger, and cl and cook just until fragrant, about 30 seconds. Stir in reserved sherry mixture and bring to a simmer. Return ribs to pan and bring to a simmer. Cover and transfer to oven to cook, turning occasionally, until meat is knife tender, about 1 1/2 hours. Increase oven to 400 degrees F and cook, covered, until ribs are sticky, about 30 more minutes. ","[Chardonnay, Pinot Noir, Syrah, Tempranillo]" 28460,"Oven French Toast with Orange Apple Syrup 8 French bread slices, cut 1-inch thick 2 eggs 1/2 cup Florida's Natural? Premium orange juice 1/4 cup milk 1 tsp. vanilla 1/4 tsp. cinnamon 1/4 tsp. nutmeg 1/4 cup melted butter Instructions: em /em em /em 3/4 cup Florida's Natural? Premium orange juice 1/4 cup brown sugar 1 medium apple, cored and thinly sliced
1/2 tsp. cinnamon 1/4 tsp. ginger 1 orange, peeled and cut into sections In a medium bowl whisk together all French toast ingredients except French bread and butter. Dip both sides of French bread in mixture and place in buttered 13 x 9-inch baking dish; pour remaining mixture over bread. Refrigerate overnight or bake. Before baking, drizzle melted butter over French bread. Bake at 400 degrees F for about 20 minutes, or until golden brown. Meanwhile, in large skillet combine 3/4 cup orange juice and brown sugar; cook over medium heat, stirring occasionally until mixture is bubbly. Add apples, 1/2 tsp. cinnamon and ginger. Continue cooking until apples are tender; add orange sections. Serve over French toast. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 28461,"Sesame Grilled Asparagus 1 pound asparagus 2 tablespoons dark sesame oil 1 tablespoon soy sauce 1 clove garlic, minced 2 tablespoons sesame seeds Salt and black pepper Instructions: In a shallow pan, soak skewers in cold water for 1 hour, then drain and set aside. Preheat grill to high. Snap off the woody bases of the asparagus and discard. Skewer 4 or 5 asparagus spears together, using the toothpicks or 2 bamboo skewers, forming a raft shape. In a small bowl, combine the sesame oil, soy sauce, and garlic and stir with a fork to mix. Brush this mixture on the asparagus rafts on both sides. Season the asparagus with a little salt and lots of pepper. When ready to cook, place the asparagus rafts on the hot grate and grill until nicely browned on both sides, 2 to 4 minutes. Sprinkle with the sesame seeds as they grill. You can serve the asparagus as rafts or unskewered. ","[Riesling, Gewrztraminer, Pinot Grigio, Sauvignon Blanc]" 28462,"Slow Cooker Cheesecake 1 (15-ounce) container ricotta 3/4 cup sugar 3 eggs 1 teaspoon vanilla extract 1 orange, zested Pinch salt 1 (9-inch) prepared graham cracker crust 1 (15-ounce) can peaches, juice reserved and peaches chopped 1 orange, juiced 2 teaspoons cornstarch 1 tablespoon sugar Pinch salt Instructions: Puree ricotta in a food processor until smooth. Scraping down the sides. Add the sugar and puree for approximately 1 minute so that it is not grainy. Add the eggs, vanilla, orange zest and salt. Puree until smooth and combined. Place a small bowl in the bottom of a 5 quart slow cooker and place a small plate on top of the bowl. Place pie crust on top of the plate and pour the filling into the pie crust. Place 4 paper towels over the top of slow cooker bowl making sure not to let the towels touch the top of the cheesecake. Secure with lid and cook on high setting for 1 1/2 hours, or until set. Remove from slow cooker and let sit for 30 minutes, then refrigerate for 30 minutes or until chilled. In a small pot whisk together the reserved peach juice, orange juice, cornstarch, sugar and salt. Stir in the chopped peaches and heat over medium heat. Cook until liquid thickens about 5 minutes. Remove from heat and serve warm over a slice of cheesecake. Oven Instructions: Preheat oven to 325 degrees F. Place the pie crust into a baking dish or roasting pan large enough to accommodate the pie tin. Pour the filling into the crust. Add about 1-inch of warm water into the bottom of the baking dish and cover with foil. Using a skewer, pierce about 12 holes into the foil to allow steam to vent. Bake for 50 minutes to 1 hour or until cheesecake set. Remove cheesecake from water bath and let rest on the counter for 30 minutes. Then place in the refrigerator for 30 minutes or until chilled. ","[Chardonnay, Riesling, Pinot Grigio, Sparkling Brut]

" 28463,"All Purpose White Wine Brine - White Cooking Wine 1 bottle Holland House White Cooking Wine 1 lemon, quartered 3 tablespoons sugar 1 teaspoon black peppercorns 1 teaspoon fennel seeds 4 cloves garlic, smashed 4 sprigs thyme ? teaspoon crushed red pepper flakes 3 tablespoon plus 1 teaspoon kosher salt 2 cups ice Use to brine pork, chicken thighs, wings, and breasts. Also good for duck or any wild poultry. Instructions: In a 2-quart saucepot, combine all the ingredients except ice and bring to a boil. Reduce to a simmer and cook for 10 minutes. Remove from heat and let sit for 10 minutes. Transfer the brine to a container and add ice. Let the ice completely melt before adding your meat to the brine. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 28464,"Corn and Crab Chowder Pot Pies 1 tablespoon extra-virgin olive oil 3 to 4 slices speck or bacon, chopped or thinly sliced 2 handfuls baby potatoes, chopped (5 or 6) 3 to 4 small ribs celery, chopped 1 onion, finely chopped 2 large cloves garlic, chopped or thinly sliced 1 mild Fresno cl pepper, finely chopped 2 tablespoons chopped fresh thyme 1 tablespoon crab-boil seasoning, a palmful (recommended: Old Bay) 3 cups chicken stock 3 cups whole milk 4 tablespoons butter 3 rounded tablespoons flour 1 rounded tablespoon Dijon mustard 3 to 4 ears corn on cob, scraped or 2 cups frozen organic kernels, defrosted 1 sheet frozen puff pastry dough, thawed 1 (6- to 8-ounce) tub fresh lump crabmeat A few drops hot sauce Instructions: Heat some extra-virgin olive oil, a turn of the pot, in a Dutch oven over medium to medium-high heat. Add the chopped speck and render a couple of minutes. Add the potatoes, celery, onion, garlic, cl, thyme, crab seasoning, salt, and pepper to the pot, cover, and cook 10 minutes, stirring occasionally. Add the chicken stock and milk and bring to a boil. In a small skillet over medium heat, melt the butter. Whisk in the flour and cook the roux 1 minute, then stir in the mustard and transfer the roux to the chowder mixture. When the roux has incorporated, stir in corn and bring the chowder to a bubble, reduce to slightly thicken. Turn the heat off, cool completely, and store for make-ahead meal. To serve, heat the oven to 425 degrees F. Unfold the pastry dough and choose the bowls or individual shallow casseroles or deep ramekins that you wish to serve in. Use one as a template and cut 4 shapes from the sheet of dough, using a sharp paring knife to maneuver around the dish shape. Arrange the pastry dough on a non-stick baking sheet or on a parchment-lined baking sheet. Beat the egg with a splash of water and brush the dough with the egg wash. Bake 10 to 12 minutes, or until golden. Reheat the chowder, covered, over moderate heat until the soup bubbles, then uncover and simmer. Meanwhile, run your hands through the crabmeat to check for shells, discard the the shells. Sprinkle the crab with hot sauce and stir into the chowder to heat through. Serve the chowder in individual dishes topped with pastry. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 28465,"Instant Pot Creme Brulee 1 vanilla bean 1 1/3 cups heavy cream
1/4 cup plus 3 tablespoons sugar
1/8 teaspoon kosher salt
5 large egg yolks, at room temperature
Instructions: Split the vanilla bean in half lengthwise using a paring knife, then use the back of the knife to scrape out the seeds. Reserving the pod, put the seeds and cream into a small saucepan. Whisk to combine, then set over medium heat and cook until tiny bubbles just start to form around the edges, about 5 minutes, whisking occasionally. Pour the mixture into a medium bowl and allow to cool for 20 minutes. Meanwhile, combine the reserved vanilla-bean pod and 2 tablespoons of the sugar in a small bowl. Use your fingers to rub the pod and sugar together to remove the residual vanilla seeds and distribute them evenly throughout the sugar. Set the vanilla sugar aside.
Whisk the remaining 1/4 cup plus 1 tablespoon sugar and the salt into the cream mixture until combined and the mixture is completely cool. Whisk in the egg yolks until smooth. Strain through a fine-mesh sieve set over a 2-cup liquid measuring cup. This will help achieve a silky smooth result.
Divide the mixture among four 4-ounce heat-proof ramekins (each about 3 inches in diameter) and cover the tops tightly with foil.
Pour 1 cup water in the bottom of a 6- or 8- quart Instant Pot?. Place the steamer rack in the pot and arrange the ramekins in a snug single layer on the rack. Follow the manufacturer's guide for locking the lid and preparing to cook. Set the pot to pressure cook on low for 8 minutes (see Cook's Note).
After the pressure cook cycle is complete, follow the manufacturer's guide for natural release. After 15 minutes, being careful of any remaining steam, unlock and remove the lid.\u202f
Remove the foil from the ramekins and allow to cool for 20 minutes. Then refrigerate until completely cooled and set, at least 4 hours and up to 24 hours.
When ready to serve, sprinkle the top of the desserts with the vanilla sugar (discard the vanilla-bean pod or add to more sugar for future use). Use a kitchen torch to melt the sugar and turn it a deep golden brown. (Alternately, heat the ramekins under the broiler, watching carefully.) Let sit at room temperature until the sugar has hardened, about 5 minutes.
","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 28466,"Plum Preserves Mezza Luna 3 pounds Italian plums, quartered and pitted 1 cup water Sugar 1 1/2 tablespoons lemon juice 2 cups all-purpose flour 1/4 teaspoon salt 1 cup (2 sticks) cold unsalted butter, cut into pieces 1/2 cup sour cream 1 egg yolk Confectioner's sugar, for rolling Instructions: Combine the cut up plums and water in a heavy, non-reactive 5-quart saucepan. Bring it to a boil then reduce the heat to a steady simmer, cover, and cook 20 minutes. Pour the fruit and water through a strainer with a bowl to catch the juices, letting it drain 15 minutes. Measure the drained liquid. Measure out the same amount of sugar. Return the juices to the saucepan and bring them to a boil. Add 1 tablespoon lemon juice and begin adding the sugar 1/2 cup at a time, allowing the mixture to return to a boil before adding the next 1/2 cup sugar. Continue cooking until the liquid reaches its jell point (generally 8 degrees above the boiling point measured on a thermometer). This takes about 5 or 10 minutes. Turn off the heat and stir in the plum pieces, letting them steep together for 15 minutes. Return the preserves to a boil. Stir in the remaining 1/2 tablespoon lemon juice and 1/2 cup more sugar and boil for 10 minutes stirring frequently and the temperature rises to 215 degrees F. Turn off the heat and skim off any foam. You may allow it to cool then chill it or to can it, pour into jars, wipe the rims, place the lids on, and invert the jars for a quick vacuum seal or process in a boiling water bath submerged 1-inch for 10 minutes. In a large bowl, combine the flour and salt. Add the butter and, using your fingertips, pinch the ingredients together into a sandy, crumbly mixture. In a bowl, stir together the sour cream and egg yolk until very smooth. Add to the flour mixture and mix until the dough comes together. The dough may feel a little dry. Form into a disk, wrap it in plastic wrap, and chill at least 4 hours or overnight. On a work surface thickly dusted with powdered sugar, roll out the pastry 1/8-inch thick. Cut out 4-inch disks and place them on a sheet try in case you need to chill them. Brush milk around the edge of each one. Place a tablespoon of filling in the center of each disk, fold it over, and seal the edges with a fork. Chill 30 minutes. Preheat oven to 375 degrees F. Bake the pastries until light golden brown, 20 to 25 minutes. Let cool on the pan on a wire rack. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 28467,"San Antonio Style Goat Cheese Enchiladas Red cl-Tomato Sauce, recipe follows 12 blue corn tortillas Goat Cheese Filling, recipe follows 8 ounces Monterey Jack, grated 3 tablespoons chopped cilantro, for garnish Sour cream, garnish Chopped green onions, garnish 2 ancho chilies 3 tablespoons vegetable oil 1 large red onion, finely chopped 3 cloves garlic, finely chopped 1 tablespoon ground cumin 1 tablespoon dried Mexican oregano 1 cup dry white wine 1 (16 ounce) can plum tomatoes, pureed 2 cups homemade chicken or vegetable stock Salt and freshly ground pepper 1 1/4 pound goat cheese 3 cloves garlic, coarsely chopped 1/4 cup freshly grated pecorino Romano 2 tablespoons fresh lime juice 1/4 cup finely chopped cilantro Salt and freshly ground pepper Instructions: Preheat oven to 375 degrees F. Spread 1/2 cup of the Red cl-Tomato Sauce into a medium, deep casserole. Dip tortillas in remaining tomato-cl sauce, to lightly coat both sides. Spoon about 2 tablespoons of the Goat Cheese Filling on each tortilla, roll up. Repeat with remaining tortillas. Arrange rolled tortillas in casserole so they fit snugly. Pour 1 1/2 cups of the remaining tomato-cl sauce over the enchiladas, and top with the grated cheese. Bake for 20 to 30 minutes or the enchiladas are heated through. Remove and sprinkle with chopped cilantro, dollop with sour cream, and garnish with chopped green onions. Bring 2 cups of water to a boil in a small saucepan. Add chiles, remove from heat and let sit for 30 minutes. Remove stems and seeds, place in food processor with 1/4 cup of the soaking liquid and puree until smooth. Heat oil in a medium saucepan over medium-high heat. Add onions and cook until soft. Add garlic and cook for 1 minute. Add cumin and oregano and cook for 1 minute. Add ancho puree and cook for 2 to 3 minutes. Add wine, tomatoes and stock and cook for 25 to 20 minutes or until slightly thickened. Season with salt and pepper, to taste. Place goat cheese, garlic, pecorino Romano, and lime juice in a food processor and process until smooth. Season with salt and pepper, and fold in the cilantro. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 28468,"Balsamic Chocolate Truffles 8 1/2 ounces dark chocolate, chopped (recommended: Valrhona) 1/4 cup cream 2 teaspoons balsamic vinegar 1/2 cup cocoa powder Instructions: Melt the chocolate and cream in a double boiler over hot but not simmering water. Place melted chocolate in a small bowl. Stir in the balsamic vinegar. Cool the chocolate in the refrigerator for 1 hour. Remove from the refrigerator and let sit at room temperature for 2 hours, until firm but moldable. Use a teaspoon to scoop out chocolate. Use your fingertips to shape into balls about the size of a cherry. Set the chocolate balls on a parchment-lined tray. Place the cocoa powder in a small shallow dish. Place 6 truffles at a time in the cocoa powder and roll the truffles around to coat, and return the coated truffles to the baking sheet. Continue with the remaining truffles. Place the truffles in a serving dish or airtight package. ","[Barolo, Barbaresco, Chianti, Tempranillo]" 28469,"Layered Chocolate Mousse Cake Nonstick cooking spray, for the pan 1/2 cup all-purpose flour 1/4 cup cocoa powder, such as Baker's? 100% Pure Cocoa Powder 1/4 cup sugar 5 tablespoons milk 4 tablespoons unsalted butter, melted 1/2 teaspoon pure vanilla extract 1 large egg 1 1/2 sticks (12 tablespoons) unsalted butter 3/4 cup cocoa powder, such as Baker's? 100% Pure Cocoa Powder, plus more for sprinkling 4 cups heavy cream One 1/4-ounce package unflavored gelatin 1 cup sugar 1 tablespoon pure vanilla extract 1 1/4 cups heavy cream 4 tablespoons unsalted butter 12 ounces semisweet chocolate, such as Baker's? Semi-Sweet Chocolate Baking Bar, chopped Instructions: For the brownie: Preheat the oven to 350 degrees F. Spray the bottom of a 9-inch springform pan with nonstick cooking spray. Whisk together the flour, cocoa powder and sugar in a medium bowl. Whisk in the milk, butter, vanilla and egg until smooth. Pour the batter into the prepared pan and bake until a knife inserted in the center comes out clean, about 20 minutes. Cool completely on a wire rack, about 30 minutes.
Unclasp the pan, remove the outer ring and spray it with nonstick cooking spray. Line the ring with a 2 1/2-inch-wide parchment strip, making sure that it sits tightly and smoothly along the sides. Re-clasp the ring to the bottom of the pan with the cake in it.
For the mousse: Roughly chop 4 tablespoons of the butter and put in a medium microwave-safe bowl. Microwave in 30-second intervals, stirring in between each, until melted, about 1 minute. Stir in 1/4 cup of the cocoa powder until smooth; set aside. Chop the remaining 8 tablespoons butter and put in a medium microwave-safe bowl. Microwave in 30-second intervals, stirring in between each, until melted, about 1 minute. Stir in the remaining 1/2 cup cocoa powder until smooth; set aside.
Add 1/4 cup of the heavy cream to a small microwave-safe bowl and stir in the gelatin. Let sit for 5 minutes to bloom. Microwave in 30-second intervals, stirring in between each, until the gelatin is dissolved, about 1 minute. Cool to room temperature, about 5 minutes. Transfer the gelatin to the bowl of a stand mixer fitted with the whisk attachment and add the sugar, vanilla and remaining 3 3/4 cups heavy cream. Whisk on medium speed until stiff peaks form, 3 to 4 minutes. Divide the whipped cream mixture between 2 large bowls. Fold one bowl of the cocoa powder-butter mixture into each batch of whipped cream mixture and stir until no streaks remain (one bowl will contain dark chocolate mousse and the other will contain light chocolate mousse).
Spread the dark chocolate mousse on top of the brownie in the springform pan. Use an offset spatula to even out and smooth the top. Spread the light chocolate mousse on top of the dark chocolate mousse and use an offset spatula to even out and smooth the top. Refrigerate until the mousse is set, 3 hours and up to overnight.
For the ganache: Bring the heavy cream and butter to a boil in a small saucepan over medium-high heat. Put the semisweet chocolate in a large heatproof bowl and pour the hot cream over top. Let it sit for 5 minutes, then stir until smooth and shiny.
Unclasp the springform pan and remove the parchment paper from the sides of the cake. Use a hot, dry offset spatula to smooth out the sides. Set a rack in a rimmed baking sheet and put the cake on top of the rack. Pour the ganache over the cake and let it drip down over the sides so the entire cake is covered. Swipe once across the top with a clean, large offset spatula to create a smooth top. Refrigerate until set, about 30 minutes.
Hold a stencil or other tool with holes (such as a doily or a cooling rack) over the cake (do not lay it on the ganache; it will stick) and dust with more cocoa powder to create a decorative pattern. Serve immediately.
","[Pinot Noir, Chianti, Cabernet Sauvignon, Merlot]" 28470,"Sunny's Cookie Butter Cookies 1 stick (8 tablespoons) unsalted butter, at room temperature 1/2 cup speculoos cookie butter 1/2 cup light brown sugar 1/2 cup granulated sugar 1 large egg, beaten 1/2 teaspoon vanilla extract 1/2 teaspoon kosher salt 1 1/2 cups all-purpose flour, plus more for dusting Royal icing in a tube, for decorating, optional 1/2 cup turbinado or raw cane sugar, preferably Sugar in the Raw, optional 1/2 teaspoon ground cinnamon, optional Instructions: Prepare and rest the dough: In a stand mixer with the paddle attachment, add the butter, cookie butter, brown sugar and granulated sugar and blend on medium-high speed until creamy, 2 to 3 minutes. Use a rubber spatula to scrape the sides of the bowl, pushing everything back towards the center, then add the egg, vanilla and salt. Blend until combined, about 1 minute. Scrape the sides again and lower the speed of the mixer. Add the flour, 1/2 cup at a time, making sure to stop and scrape the sides between additions. Once the dough is done, scrape it out of the mixer, add to a container with a lid or a sealable bag and refrigerate for at least 2 hours or up to 24 hours. Bake the cookies: Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper. For cut-out cookies: On a lightly floured surface, roll the dough out 1/4-inch thick. Use cookie cutters to cut into desired shapes. Transfer the cookies to the prepared baking sheets, allowing 1 inch of space between cookies. Bake until just beginning to turn brown around the edges, 10 to 12 minutes. Remove to a wire rack. Let cool completely before icing with royal icing. For cinnamon-sugar cookies: In a small bowl, toss the turbinado sugar and cinnamon together. Remove the cookie dough from the refrigerator and, using a spoon or melon baller, scoop out the dough and roll into 24 balls between your hands. Roll the balls in the cinnamon sugar and place 1 inch apart on the prepared baking sheets. Use your palm or a flat spatula to slightly flatten each ball. Bake until lightly golden, 14 to 16 minutes. Let cool completely. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 28471,"Round 2 Recipe: French Stew 2 teaspoons canola oil 2 sausage links, any kind, cut into 1/2-inch-thick rounds 4 roasted tomato halves 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: 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. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Syrah]" 28472,"Edamame and Caramelized Onion Salad 2 tablespoons butter 1 small onion, diced Kosher salt and freshly cracked black pepper 10 ounces Greek yogurt, drained 3 tablespoons finely chopped fresh cilantro 1 tablespoon lime juice 2 teaspoons minced shallot
1 teaspoon agave nectar
Kosher salt and freshly cracked black pepper 1 pound shelled and frozen edamame, thawed 1 cup snow peas, cleaned and finely julienned 2 cups cherry tomatoes, quartered Kosher salt and freshly cracked black pepper Instructions: For the caramelized onions: In a medium pot, add the butter and set over medium-high heat. Add the onions and sprinkle with salt, stirring once to coat, and reduce the heat to medium-low. Allow to slowly caramelize, until dark golden brown and the edges are crisped, 12 to 15 minutes, stirring only a few times during the process. Season and remove from the heat. Set aside. For the dressing: Mix the yogurt with the cilantro, lime juice, shallots and agave nectar. Season with salt and pepper. Refrigerate until ready for use. For the salad: Combine the edamame, snow peas and tomatoes in a large mixing bowl. Add the dressing and the caramelized onions and toss thoroughly coat. Season with salt and pepper. To serve, spoon the salad into a serving dish. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 28473,"Blackened Snapper, Red Pepper Sauce, Cheese Grits and Corn Relish 1/2 cup kernels corn, roasted fresh 2 tablespoons thinly sliced green onion 2 tablespoons small dice yellow onion 2 tablespoons red wine vinegar 1 ounce vegetable juice, such as V8 Salt and pepper 2 cups chicken stock 1 tablespoon kosher salt 1 teaspoon white pepper 3/4 cup grits 1/2 cup cheese, blended, such as Cheddar and Gruyere 2 tablespoons diced yellow onion 1 tablespoon grapeseed oil 1/4 cup apple juice 1 cup roasted red pepper puree Four 6-ounce red snapper fillets, skin on 1 tablespoon blackening seasoning 1 tablespoon grapeseed oil Instructions: For the relish: In a bowl, blend the corn, green onions, yellow onions, vinegar, vegetable juice and some salt and pepper, mixing well. Hold in the refrigerator for 30 minutes to 1 hour to marinate. For the grits: Warm the chicken stock in a deep saucepan over medium-high heat. Bring stock to a simmer, then add the salt and pepper. Reduce the heat to medium. Next slowly add the grits. Whisking continuously, cook until thickened, 10 to 12 minutes. Once cooked, taste and season with salt and pepper. Then hold warm for serving. For the sauce: Heat a pan with the grapseed oil. Then add the onions and cook until caramelized, 3 minutes. After cooking the onions, reduce the heat to medium-low and add the apple juice. Allow the juice to reduce for 1 minute, then add the pepper puree. Stir to incorporate the flavors and simmer for 5 minutes, then remove from the heat. For the fish: Heat a heavy-bottom pan over high heat. Add the grapeseed oil and warm for 2 minutes. Then sprinkle the skin-side of the fish with the blackening seasoning and sear on the skin side for 3 minutes. After \blackening\ the skin side, flip, reduce the heat and cook for another 3 minutes on the fleshy side. When fully cooked, scoop 2 ounces of the sauce on a plate followed by some grits. Top with the cooked fish. Finally top a corner of the fish with some relish. ","[Chardonnay, Pinot Grigio, Vermentino, Tempranillo]

" 28474,"Watermelon and Arugula Salad 1/2 pound baby arugula leaves 2 pounds seedless watermelon, 3/4-inch-diced (3 pounds with the rind) 1/3 cup good olive oil 1/4 cup freshly squeezed lemon juice (2 lemons) 1 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 1/2-pound chunk Parmesan cheese Instructions: Place the arugula and watermelon in a large bowl. In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper. Pour enough dressing on the arugula to moisten. Toss well and place on 6 salad plates. With a very sharp knife or a vegetable peeler, shave the Parmesan into large shards and sprinkle them on the arugula and watermelon. Sprinkle with salt and serve. ","[Vermentino, Sauvignon Blanc, Grner Veltliner, Albari?o]" 28475,"Pretzel-Crusted Turkey Cutlets 4 sweet potatoes (about 6 ounces each) 2 cups small pretzels, crushed 1 pound turkey cutlets, halved lengthwise 1 1/2 teaspoons paprika Kosher salt and freshly ground pepper 2 tablespoons dijon or brown mustard 1 teaspoon chopped fresh thyme 3 tablespoons vegetable oil 1 tablespoon unsalted butter, melted 3 tablespoons pure maple syrup 1 tablespoon chopped fresh chives Instructions: Pierce the sweet potatoes all over with a fork. Microwave until tender, about 10 minutes; cover and set aside. Meanwhile, spread the pretzel crumbs in a shallow dish. Season the turkey with 1 teaspoon paprika, 1/4 teaspoon salt and a few grinds of pepper. Brush 1 side of the cutlets with 1 tablespoon mustard and sprinkle with the thyme, then press into the pretzels to coat. Heat 1 1/2 tablespoons vegetable oil in a large nonstick skillet over medium-high heat. Add half of the turkey, pretzel-side down; cook until golden brown, 2 minutes. Flip and cook until just cooked through, 1 more minute. Transfer to a plate. Wipe out the skillet; add the remaining 1 1/2 tablespoons vegetable oil. Repeat with the remaining cutlets. Combine the butter, 1 tablespoon maple syrup and the remaining 1/2 teaspoon paprika in a bowl. Split the potatoes and top with the butter; fluff the flesh with a fork. Season with salt and top with the chives. Combine the remaining 2 tablespoons maple syrup and 1 tablespoon mustard. Serve the turkey with the potatoes and maple mustard. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 28476,"Miso-Sesame Dressing 1/2 cup white miso paste 1/4 cup plus 1 tablespoon water 1/4 cup sugar 3 tablespoons rice wine vinegar 2 teaspoons light soy sauce 1/4 teaspoon kosher salt 2 tablespoons peanut oil 1/2 teaspoon sesame oil Instructions: In small bowl, whisk together the miso, water, sugar, vinegar, soy sauce, and salt. While whisking constantly, gradually add the peanut and sesame oils until you have a creamy dressing. Use now or store covered, in the refrigerator, for up to 3 days. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 28477,"Pink Lemonade Cake 1/2 cup vegetable oil, plus more for the pans 2 3/4 cups all-purpose flour (see Cook's Note), plus more for the pans 2 tablespoons cornstarch 2 teaspoons baking powder 1/4 teaspoon baking soda 1 teaspoon kosher salt 1 1/2 cups whole milk, at room temperature 1 tablespoon pure vanilla extract 1/2 cup (1 stick) unsalted butter, at room temperature Finely grated zest and juice from 2 lemons (about 2 tablespoons zest and 1/3 cup juice)
1 2/3 cups sugar 4 large eggs, at room temperature Pink gel food coloring 3 very clean egg whites (see Cook's Note), at room temperature 1 1/2 cups sugar 1 tablespoon light corn syrup 2 teaspoons pure vanilla extract
1/2 teaspoon cream of tartar 1/4 teaspoon kosher salt 1 tablespoon fresh lemon juice Pink gel food coloring Instructions: For the cake: Position racks in the upper and lower third of the oven and preheat to 350 degrees F. Brush the bottom and sides of four 9-inch round cake pans with vegetable oil. Dust with flour and tap out the excess; set aside. Whisk the flour, cornstarch, baking powder, baking soda and salt together in a medium bowl. Stir the milk and vanilla together in a large liquid measuring cup. Set both aside. Beat the butter, lemon zest and juice, vegetable oil and sugar in a large bowl using an electric mixer on medium-high speed until light and fluffy, 5 to 7 minutes, stopping to scrape down the sides of the bowl occasionally using a rubber spatula. Beat in the eggs 1 at a time until combined and then continue to beat on medium-high speed until mixture is thick, smooth and shiny, about 3 minutes more. Reduce the speed to medium-low and add one-third of the flour mixture until just combined. Beat in half the milk mixture until combined. Repeat these additions, ending with the final one-third of the flour mixture, and beating just until smooth. Stir a few times with the spatula to make sure the batter is well blended. Evenly divide the cake batter among 4 medium bowls. Tint one bowl with 1 drop of pink food coloring, tint another with 2 drops of food coloring, the third with 1 teaspoon food coloring, and the last with 1/4 teaspoon food coloring. Stir each bowl until no streaks remain; the batters should have gradually lighter shades of pink. Transfer each bowl of batter to one of the prepared pans. Bake until the tops are lightly browned, the edges of the cake are beginning to pull away from the side of the pan and the center lightly springs back to the touch, about 30 minutes. Cool in the pans 10 to 15 minutes, then turn out onto wire racks to cool completely. For the frosting: Fill a medium saucepan about one-third full of water and bring to a boil over medium-high heat. Whisk the egg whites, sugar, 1/4 cup water, the corn syrup, vanilla, cream of tartar and salt in a large (preferably glass or metal; see Cook's Note) heatproof bowl that will sit over the pot without having the bottom of the bowl touch the water. Set the bowl over the pot and beat with an electric mixer on low speed until the sugar dissolves and the mixture starts to thicken, 1 to 2 minutes. If the mixtures starts to crystallize on the side of the bowl, brush down the bowl using a wet pastry brush. Increase the mixer speed to medium-high and continue to beat until the mixture is glossy and holds firm peaks, about 7 minutes. Remove from the heat and continue to beat until the mixture cools slightly, about 30 seconds more. Beat in the lemon juice and 2 drops of pink gel food coloring. The frosting will start to firm up even more as it cools. While the frosting is still slightly warm, start to assemble the cake. Place the most vibrant pink cake layer (tinted with 1 teaspoon food coloring) on a cake stand or serving platter. Spread a heaping 1/2 cup frosting on top of the cake into an even layer using a small offset spatula. Stack the second most vibrant pink cake layer (1/4 teaspoon food coloring) on next, followed by another heaping 1/2 cup of frosting. Repeat with the third most vibrant pink cake layer (2 drops food coloring) and another heaping 1/2 cup frosting. Then top with the lightest pink cake layer (1 drop food coloring). Spread the remaining frosting on the sides and top of the cake, using the offset spatula to create a swirled design. Do not refrigerate; the frosting will set once completely cooled, about 30 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 28478,"Lemon And Herb Roasted Chicken With Baby Potatoes 1 (4 to 5 pound) free-range chicken Kosher salt and freshly ground black pepper 1 lemon, halved 1 head garlic, halved 1/4 bunch each fresh rosemary, thyme, and parsley 1/4 cup olive oil 11/2 pounds red new potatoes Instructions: Preheat the oven to 400 degrees F. Rinse the chicken with cool water, inside and out, then pat it dry with paper towels. Season the cavity with salt and pepper, and then stuff the lemon, garlic, and herbs inside. Place the chicken, breast-side up, in a roasting pan. Tie the legs of the chicken together with kitchen twine to help hold its shape. Toss the potatoes around the chicken. Season the whole thing with a fair amount of salt and pepper and drizzle with olive oil. Roast the chicken and potatoes for 1 to 1 1/2 hours. Don't forget to baste the chicken with the drippings and rotate the pan every 20 minutes or so to insure a golden crispy skin. The chicken is done when an instant-read thermometer says 165 degrees F when inserted into the thickest part of the thigh (the legs of the chicken should wiggle easily from the sockets too.) Remove the chicken to a platter and let stand for 10 minutes, so the juices settle back into the meat before carving. Serve with the roasted potatoes on the side. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 28479,"Celery Root and Potato Mash with Horseradish 2 celery roots (about 1 1/2 pounds each), peeled and cut into 1-inch cubes 3 pounds baking potatoes, peeled and cut into 1-inch cubes 1 teaspoon salt, plus kosher salt and freshly ground black pepper, for seasoning 1/2 cup heavy cream 1/2 cup (1 stick) unsalted butter 1 tablespoon grated fresh or prepared horseradish Chopped fresh chives, for garnish Extra-virgin olive oil Instructions: Place the celery root and potatoes in a medium saucepan and cover with cold water; add a teaspoon of salt. Bring to boil over medium heat and simmer for 15 to 20 minutes, until the celery root and potatoes are very tender. Drain the water from the vegetables and pass them through a food mill or a ricer into a large mixing bowl. Stir in the cream, butter, and horseradish until the cream is absorbed and the mixture is smooth. Season with kosher salt and pepper and garnish with chopped chives. Drizzle with a healthy dose of olive oil and serve. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Gris]" 28480,"Brownie Cookies 1/2 cup all-purpose flour 3/4 teaspoon baking powder 1/2 teaspoon salt 8 ounces bittersweet chocolate, chopped 4 tablespoons unsalted butter 2 large eggs, at room temperature 3/4 cup sugar 1 tablespoon instant espresso powder 1 teaspoon pure vanilla extract Instructions: Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Line 2 baking sheets with parchment paper. Whisk the flour, baking powder and salt in a medium bowl; set aside. Combine 6 ounces chopped chocolate and the butter in a medium microwave-safe bowl. Microwave in 45-second intervals, stirring after each, until melted, about 2 minutes. Let cool slightly. Meanwhile, combine the eggs and sugar in a large bowl and beat with a mixer on medium-high speed until very thick and pale, about 5 minutes. Stir the espresso powder and vanilla in a small bowl, then beat into the egg mixture. Beat the warm chocolate mixture into the egg mixture. Reduce the mixer speed to low and beat in the flour mixture until combined. Beat in the remaining 2 ounces chopped chocolate; finish mixing with a rubber spatula (the dough will be soft). Drop mounds of dough (1 1/2 tablespoons each) about 2 inches apart on the prepared pans. Bake, switching the pans halfway through, until the cookies are just set around the edges and the tops are puffed and cracked, 10 to 14 minutes. Let cool completely on the pans. ","[Cabernet Sauvignon, Merlot, Pinotage, Tempranillo]" 28481,"Porchetta, Egg and Cheese 1 cup salt 1 cup sugar One 8- to 10-pound side pork belly 2 cups cooked spinach 3/4 tablespoon chopped garlic 1 bunch fresh thyme 12 slices American cheese 12 kaiser rolls Mayonnaise, chopped cherry peppers, thinly sliced white onion and ketchup Instructions: For the brine: Stir the salt and sugar into 8 gallons of cool water in a large container. Add the pork belly and let brine, refrigerated, for 48 hours. For the porchetta: Preheat the oven to 275 degrees F. Remove the pork belly from the brine. Stuff the pork belly with the spinach, garlic and thyme. Twine into a \roulade\ or roll. Roast the pork belly in a roasting pan to an internal temperature of 156 degrees F, 4 hours to 4 hours 30 minutes. Slice the pork belly and place on a flattop or other griddle. Melt the American cheese on top. Toast the kaiser rolls, then spread with the mayonnaise. Place the porchetta in the sandwiches and finish with the cherry peppers, onion and ketchup. ","[Barolo, Barbaresco, Dolcetto, Valpolicella]" 28482,"Tres Leches Rice Pudding 1 cup (180 grams) long- grain white rice 3/4 teaspoon table salt 1 large egg One 12- ounce can (11/2 cups or 355 ml) evaporated milk One 13.5- ounce can (1 cups or 415 ml) unsweetened coconut milk One 14- ounce can (11/4 cups or 390 grams) sweetened condensed milk 1 teaspoon vanilla extract 1 cup (240 ml) heavy or whipping cream, chilled 1 tablespoon confectioners' sugar Ground cinnamon, to finish Instructions: Cook the rice: Put the rice, 2 cups of water, and the salt in a medium saucepan with a tight- fitting lid. Bring to a boil- you should hear the pot going all a flutter under the lid and puffing steam out the seam. Reduce to a low simmer, and let the rice cook for 15 minutes, until the water is absorbed. Remove the rice pot from the heat.
Once the rice is cooked, whisk the egg in a medium bowl, and then whisk in the evaporated milk. Stir the coconut and sweetened condensed milks into the rice, then add the egg mixture. Return the saucepan to heat and cook the mixture over medium- low heat until it looks mostly, or about 90 percent, absorbed (the pudding will thicken a lot as it cools), about 20 to 25 minutes. Stir in the vanilla extract, then divide the pudding among serving dishes. Keep the puddings in the fridge until fully chilled, about 1 to 2 hours.
To serve: Whip the heavy cream with the confectioners' sugar until soft peaks form. Dollop a spoonful of whipped cream on top of each bowl of rice pudding, dust with ground cinnamon, then enjoy. ","[Chardonnay, Moscato, Sauvignon Blanc, Riesling]" 28483,"Ricotta Pie 2 cups all-purpose flour 1 tablespoon sugar 1 teaspoon baking powder 1/4 teaspoon salt 1/2 cup cold vegetable shortening, cut into bits 1 large egg, beaten lightly 2 to 3 tablespoons ice water 1 1/2 pounds ricotta, drained well 3/4 cup sugar 5 large eggs 1 tablespoon vanilla extract 1/2 teaspoon ground cinnamon 1/2 cup diced candied fruit 1/2 cup semisweet chocolate chips Instructions: To make the pie crust: Into a bowl, sift the flour, sugar, baking powder, and salt. Add the shortening and blend until the mixture resembles coarse crumbs. In a bowl, whisk together the egg and 2 tablespoons of the ice water. Add the egg mixture to the flour mixture and toss to combine, adding more water, if necessary, to form a dough. Chill the dough, wrapped in plastic, until firm. On a lightly floured surface, roll out the dough into a circle 1/8-inch thick and fit it into a 9-inch pie pan. Crimp the edge, prick the bottom, and chill while making the filling. Filling: Preheat the oven to 350 degrees F. In a large bowl with an electric mixer, beat the ricotta with the sugar until smooth. Add the eggs, 1 at a time, beating well after each addition. Beat in the vanilla and cinnamon. Stir in the candied fruit and chocolate chips. Pour the filling into the pie shell. Bake the pie for 45 minutes, or until just set. Let cool and chill. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]

" 28484,"Farro and Fresh Grape Chicken Salad 2 cups reduced sodium chicken broth 1 cup farro 1 teaspoon herbes de Provence 1 teaspoon kosher salt (divided) 1 medium zucchini, cut in ?-inch dice 3 cups diced cooked chicken 3 cups seedless California grapes, rinsed and halved 1/2 cup chopped smoked almonds 1/2 chopped parsley 1/3 cup lemon juice 1 teaspoon finely grated lemon zest 1 teaspoon Dijon mustard 3 tablespoons extra-virgin olive oil 1/2 teaspoon freshly ground black pepper Instructions: Combine the broth, farro, herbes de Provence and ½ teaspoon of the salt in a large saucepan over high heat. Bring to a boil, reduce the heat to a simmer, cover and cook until farro is tender, about 45 to 50 minutes. Stir in the zucchini, cook 1 minute and drain. Transfer to a large bowl and add the chicken, grapes, almonds and parsley to the farro. In a small bowl, whisk together the lemon juice, zest, mustard, olive oil, pepper and remaining salt. Pour the lemon juice mixture over the farro salad and toss. Serve warm or at room temperature. Serves 8. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 28485,"Sparkling Black Cherry Grape Spritzer 1 lemon, plus slices, for optional garnish 2 tablespoons sugar 2 tablespoons water 2 1/2 cups black cherry grape juice 2 1/2 cups cherry-flavored seltzer water, from 1 liter bottle Ice cubes Instructions: Using a vegetable peeler, peel 6 (3-inch) long strips of lemon zest, taking care to not peel into the white pith. Squeeze 2 tablespoons of juice from the lemon into a small pot. Add the zest strips, sugar and water and bring to a boil over medium heat. Cook, stirring, until the sugar is dissolved. Remove from the heat and cool.
Strain into a serving pitcher and top with the grape juice and seltzer. Serve over ice with slices of lemon, if desired. ","[Prosecco, Moscato, Cava, Vinho Verde]" 28486,"New Orleans Barbecue Shrimp Dip 8 tablespoons (1 stick) unsalted butter 1/4 cup chili sauce 1/4 cup fresh lemon juice 5 cloves garlic, smashed 2 tablespoons Worcestershire sauce 1 teaspoon cayenne 1 teaspoon dried oregano 1 teaspoon paprika 1/2 teaspoon hot sauce 1 1/4 pounds peeled and deveined large shrimp, tails removed 4 ounces cream cheese, at room temperature 1/2 cup sour cream
3 scallions, white and green parts separated and thinly sliced 1/2 cup loosely packed fresh parsley leaves, chopped Kosher salt and freshly ground black pepper Kosher salt and freshly ground black pepper
Crackers and crunchy rustic bread for serving Instructions: Special equipment: 5-cup broiler-safe casserole dish Melt 4 tablespoons of the butter in a large skillet over medium heat. Whisk in the chili sauce, lemon juice, garlic, Worcestershire, cayenne, oregano, paprika and hot sauce. Bring to a low simmer and cook, stirring frequently, until slightly reduced, about 5 minutes. Add the shrimp and cook until they are pink and just cooked through, flipping once, 4 to 5 minutes. Remove from the heat and let cool. When cool, place the shimp mixture in a food processor and pulse until roughly chopped. (The shrimp mixture can be made up to a day in advance and refrigerated.) Combine the cream cheese and sour cream in a large bowl and stir vigorously with a rubber spatula until smooth. Add the shrimp mixture, scallion whites, parsley, 1 1/4 teaspoons salt and a few grinds of pepper and stir to combine. Place in a 5-cup broiler-safe casserole dish and spread evenly. Melt the remaining 4 tablespoons of butter and pour over the top of the shrimp dip, making sure to cover the entire surface with a thin layer of butter. Sprinkle with the scallion greens. Chill for at least 4 hours and up to overnight. Just before serving, position an oven rack in the top third of the oven and preheat the broiler. Broil the dip until the butter layer just begins to melt. Serve with the crackers and crunchy bread. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 28487,"Turkish Coffee Pots de Creme 1 2/3 cups plus 1/2 cup heavy cream 1/3 cup cardamom pods, cracked 4 extra-large egg yolks, at room temperature Pinch of kosher salt 1/2 cup granulated sugar 1 1/2 tablespoons instant espresso 1/2 teaspoon vanilla extract 1 tablespoon confectioners' sugar 1/3 cup ground pistachios Instructions: Bring 1 2/3 cups cream to a boil in a saucepan over medium heat. Remove from the heat, add the cardamom, cover and let steep 30 minutes. Preheat the oven to 325 degrees F. Bring a small pot or kettle of water to a boil. Place a folded damp kitchen towel in a 2-quart baking dish; arrange 8 espresso cups in the dish (the towel will keep the cups from moving). Whisk the egg yolks and salt in a bowl. Return the cream to medium heat, add the sugar and bring to a boil, stirring to dissolve the sugar. Strain the cream into the egg yolks, whisking constantly. Stir in the espresso and vanilla until combined. Transfer to a liquid measuring cup, then divide among the espresso cups. Place the baking dish in the oven and pour boiling water into the dish until it reaches halfway up the outside of the espresso cups. Cover the dish tightly with foil and bake until the custard sets around the edges but still jiggles in the center, 35 to 45 minutes. Let the custards cool in the water bath, about 10 minutes, then transfer to a rack to cool completely, about 30 minutes. Cover each cup with parchment paper (to absorb condensation), and then plastic wrap. Refrigerate until set, at least 2 hours. Whip the remaining 1/2 cup cream and the confectioners' sugar with a mixer until soft peaks form. Top each pot de creme with a dollop of whipped cream and sprinkle with pistachios. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 28488,"Stuffed Whitefish: Pescado Blanco Relleno 3 tablespoons olive oil 1 teaspoon minced garlic 1/2 cup minced white onion 2 1/2 cups finely diced tomatoes 1/3 teaspoon ground cinnamon 1/4 teaspoon ground cloves Shrimp reserved from stock 1/3 cup green olives, pitted and chopped 3 to 4 small yellow pickled chiles, halved 5 tablespoons Shrimp Stock, recipe follows 1/3 cup dry white wine 3/4 teaspoon salt 4 rainbow trout, each 12 inches long, boned 1/4 cup butter, softened 5 cups day-old sourdough bread crumbs 10 sprigs Italian parsley 3 lemons, cut into wedges Salsa for fish, recipe follows 2 cups cold water 1 1/2 pounds jumbo, unshelled shrimp 1 garlic clove 1/4 teaspoon salt 5 cascabel chiles, seeded, and deveined 2 whole arbol chiles 1 large garlic clove, roasted and peeled 1 tablespoon minced white onion 1 1/2 teaspoons salt 1/2 teaspoon ground allspice 2 large tomatoes, roasted and quartered 1 teaspoon rice wine vinegar 1 tablespoon olive oil 12 cilantro sprigs, leaves minced Instructions: Heat olive oil in a 14-inch skillet over medium heat. Quickly saute the minced garlic and onions. Add the tomatoes and saute for 5 minutes, or until the tomatoes soften. Add cinnamon, cloves, shrimp (reserved from the stock), olives, chiles, stock, wine, and salt, and then simmer until all the liquid in the stuffing is cooked off. Preheat a grill to medium-high. Spoon about 4 or more tablespoons of stuffing inside the cavity of each boned fish. Thread a large upholstery needle with a 15-inch length of cooking string. Knot the string, and sew the fish closed. Rub the fish with generous amounts of butter, and then roll it in bread crumbs. Wrap each fish twice over in parchment paper making sure to butter the side of the paper that will touch the fish. Wrap the fish up in the paper, firmly tying off each end with a bit of string. Repeat this procedure with each fish. Place the fish on the grill for about 15 minutes, turning fish about halfway through cooking. A rich aroma of shrimp and toasted bread will indicate when the fish is finished cooking. Remove the parchment paper, snip away string, and promptly serve the fish on a platter with parsley sprigs and lemon wedges. Serve with the Salsa for Fish. Pour 2 cups water into a 5-quart soup pot and bring to a boil. Add the unshelled shrimp, garlic, and salt. Reduce the heat to medium and simmer for 3 to 4 minutes. Remove the shrimp, cool, peel, and chop into small chunks. Reserve both the stock and shrimp for the stuffing. Heat a dry heavy skillet over a medium flame and toast the chiles for 30 seconds or until the skin turns a dark red. Set aside. Place the garlic, onion, and salt in a food processor or blender and grind to a coarse consistency. Add the allspice and chiles and continue grinding until well blended. Add the tomatoes and grind them to a pulpy consistency. Pour the sauce into a serving bowl. Stir in rice wine vinegar, olive oil, and minced cilantro. Add 1 tablespoon warm water to thin, if needed. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 28489,"Gina's Chocolate Chip Cookie Surprise 2 sticks unsalted butter, softened to room temperature 1 cup dark brown sugar 1/2 cup granulated sugar 2 cups plus 2 tablespoons all-purpose flour 1/2 teaspoon baking soda 1/2 teaspoon table salt 2 eggs 2 teaspoons vanilla extract 1 1/2 cups semisweet chocolate mini morsel chips 1 1/2 cups creamy peanut butter 2 sticks unsalted butter, softened to room temperature 1 2/3 cups confectioners' sugar Instructions: Preheat the oven to 350 degrees F. Add butter and both sugars to a stand mixer fitted with a paddle attachment. Cream until light and fluffy. While the butter is creaming, whisk together the flour, baking soda, and the salt in a medium-sized bowl. Add the eggs, and the vanilla to the butter and sugar mixture. Once the eggs and vanilla are added and smooth, add the dry ingredients in 1/2 cup increments until just incorporated. Scrape down the sides of the mixing bowl with a rubber spatula, making sure everything is mixed together evenly. Stir in the chocolate chips. Drop heaping tablespoons of cookie batter onto 2 sheet trays lined with parchment, leaving about 2-inches of space between each cookie. Bake in the preheated oven for 13 to 15 minutes. Remove and let cool completely on the cookie sheets. In a large mixing bowl, beat the peanut butter until smooth. Add butter and continue beating until thoroughly mixed and smooth. Add the confectioners' sugar in 1/2 cup increments and mix until combined. Spread a heaping tablespoon of frosting onto the flat side of a cookie. Top with another cookie. Repeat with remaining cookies and filling. Arrange on serving dish and serve. ","[Chardonnay, Riesling, Merlot, Cabernet Sauvignon]" 28490,"Emeril's Strawberries Romanoff with Chocolate Sauce 1 pint vanilla ice cream, softened 1 pint sour cream 3 tablespoons brandy 3 tablespoons orange liqueur 2 cups chopped chocolate 4 pints strawberries, hulled Instructions: In a large bowl, combine the softened ice cream and sour cream and mix well. Add the brandy and orange liqueur and mix until well combined. Refrigerate until the ice cream has completely melted and the mixture is a sauce consistency, about 30 minutes. Place the chocolate in a bowl set over a pot of barely simmering water. Make sure the bottom of the bowl does not touch the water. Stir the chocolate until melted and smooth. Pour the ice cream mixture over the strawberries. Drizzle with chocolate and serve. ","[Chardonnay, Riesling, Moscato, Pinot Grigio]" 28491,"Chorizo and Chickpea Stew 2 tablespoons regular olive oil 2 ounces spaghettini or vermicelli, torn into 1-inch lengths 2 3/4 cups bulgar wheat 1 teaspoon ground cinnamon 2 teaspoons kosher salt or 1 teaspoon table salt 1 quart water 2 bay leaves 12 ounces chorizo, cut into coins and then halved 1/4 cup amontillado sherry 1/2 cup (about 16) soft dried apricots, snipped into pieces with scissors, optional 2 (15-ounce) cans chickpeas (garbanzo) or mixed beans, rinsed and drained in a colander 2 (14-ounce) cans cherry tomatoes, plus 1 1/2 cans water Salt and pepper Chopped fresh cilantro, to serve, optional Instructions: If ever there were justification for cupboard love, this would be it: a full-on feast thrown together to enormous effect, simply with ingredients that you can more or less keep on permanent standby. And, like so many of these recipes, it's pretty well instant. After all, if you haven't got time to shop, it's hardly likely you'll be able to spend many hours at the stove. I am, anyway, a huge fan of bulgar wheat - think couscous, only more robust - but cooked like this, with some strands of pasta tossed in hot oil first, it really has something extra. I was taught to do this, just chatting stoveside, by an Egyptian friend when I was in my twenties, and I've never seen any reason to change the drill. He, actually, didn't use torn-up spaghettini but, rather, lokshen, which are the short lengths of vermicelli customarily found in echt chicken soup. This is a tradition about as far away from the chorizo-cooking culture as you could get, but the chickpea-studded, tomatoey and paprika-hot stew goes extremely well with the nubbly grain. I keep a stock of cherry tomatoes in sauce in the cupboard, but regular canned tomatoes could be substituted easily enough. Warm the olive oil in a thick-bottomed saucepan on a medium heat. Fry the pasta bits in the oil for a minute, stirring, until they look like slightly scorched straws. Then add the bulgar wheat and stir for another minute or two. Stir in the cinnamon and the salt, and then pour the water into the pan. Add the bay leaves, and bring to a boil, then turn down to the lowest heat, add a lid, and leave for 15 minutes, until all the water has been absorbed. Put another thick-bottomed saucepan on a medium heat, add the chorizo pieces and fry until the orange oil runs out. Then add the sherry and let it bubble away. Add the apricots (if using), along with the chickpeas (or beans) and canned tomatoes, and 3/4 fill each empty tomato can with water and swish it out into the pan. Put on a high heat to bubble for about 5 minutes. Add salt and pepper, to taste. Serve with the bulgar wheat and, if there's any to hand, some chopped cilantro. ","[Rioja, Tempranillo, Garnacha, Barbera]" 28492,"Peach Fondue with Meringue Cookies 3/4 cup heavy cream 1 bag (12-ounces) premiere white morsels 1 can peaches, drained and pureed (recommended: Dole) 1/4 cup white chocolate liqueur (recommended: Godiva) 1 package meringue cookies Instructions: Heat cream in a medium heavy saucepan over medium heat until bubbles appear around the edges; remove from heat. Add white morsels and whisk until melted and smooth. Stir in peach puree and then white chocolate liqueur. Transfer mixture to a fondue pot. To keep fondue warm at the table for an extended time period, place over a candle or a canned burner. For eating immediately, serve in a decorative gravy boat. Serve fondue with meringue cookies and dipping variations. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 28493,"Chocolate-Dipped Strawberry Cake Nonstick cooking spray 2 18.25-ounce boxes strawberry cake mix (plus required ingredients) 2 16-ounce tubs white frosting 30 drops red food coloring 1/4 teaspoon pure vanilla extract 1/4 cup sunflower seeds 12 ounces semisweet chocolate, chopped 1 stick unsalted butter, cut into pieces 12 large mint leaves, plus 1 mint stem 4 ounces white chocolate, chopped Instructions: Coat a 1-cup glass measuring cup and two 1 1/2-quart ovenproof bowls with cooking spray. Prepare the cake mixes. Fill the cup two-thirds full with batter; divide the rest between the bowls. Bake 15 minutes for the cup and 35 to 40 minutes for the bowls. Let cool. Trim the tops of the bowl cakes with a serrated knife to make them level. Sandwich the cut sides together using a little frosting. Trim a 1-inch slice from one side of the sandwiched bowl cakes; turn cut-side down. Trim a little from the side of the small cake so it will lie flat, then attach to the bowl cake with frosting as shown. Cover the cake completely with frosting and freeze until firm, 30 minutes. Place the cake on your serving platter. Combine the food coloring and vanilla extract in a small bowl. Gently brush on the wider half of the cake. Arrange the sunflower seeds in rows on the red part of the cake. Microwave the semisweet chocolate with the butter in 30-second intervals, stirring, until melted. Spread the chocolate over the bottom two-thirds of the cake, letting it pool around the cake. Arrange the mint leaves around the top of the strawberry and stick a long mint stem into the cake. Microwave the white chocolate in 15-second intervals, stirring, until melted. Transfer to a resealable plastic bag. Snip the corner and pipe a zigzag pattern onto the semisweet chocolate. Let set 15 minutes. ","[Pinot Grigio, Sauvignon Blanc, Riesling, Moscato]" 28494,"Arugula Salad with Olive Oil, Lemon, and Parmesan Cheese 2 bunches arugula, washed, dried, and torn 1/4 cup extra-virgin olive oil 1/2 lemon, juiced Salt and freshly ground black pepper A chunk of Parmigiano-Reggiano Instructions: In a serving bowl, drizzle the arugula with the oil, squeeze in the lemon juice, and sprinkle with salt and pepper. Toss until well mixed and taste for seasoning. Use a vegetable peeler to shave thin pieces of Parmigiano over the top. ","[Chardonnay, Vermentino, Sauvignon Blanc, Pinot Grigio]" 28495,"East Coast Halibut and Potato Chowder 2 tablespoons canola oil 1 1/2 cups finely chopped onion 1 1/2 tablespoons minced garlic 1 tablespoon finely chopped shallots 1 bay leaf 2 teaspoons ground tumeric 2 cups peeled potatoes, cut into small to medium cubes 6 cups bottled clam juice 1/4 teaspoon of tabasco or other hot sauce Fresh black pepper to taste 3 tablespoons roux (1 tablespoon of butter and 2 tablespoons of flour that is cooked) 2 pounds boneless, skinless halibut cut into 1/2-inch cubes 2 cups milk 1 cup heavy cream 2 tablespoons chopped parsley Instructions: In a large sauce pot over medium heat place canola oil. Add onion, garlic, shallots, bay leaf and tumeric and saute for 2 to 3 minutes. Add potatoes, clam juice, hot sauce, black pepper and bring to a boil and reduce heat and simmer for 20 minutes. After 20 minutes, check to see if potatoes are done. Add roux and mix well to thicken. Add fish and simmer for 1 minute. Stir in the milk and cream and increase the heat to bring to a boil. Garnish with parsley and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 28496,"Lobster with Sweet Ginger 1 piece fresh ginger, approximately 1-inch 2 cloves garlic, minced 3/4 cup plum wine or Port 2 tablespoons rice wine vinegar 2 tablespoons peanut oil 1 (2-pound) lobster, split lengthwise 2 tablespoons unsalted butter 4 scallions, cut into 3/8 inch slices 1 to 2 teaspoons curry powder 1/4 cup dry white wine 1/2 teaspoon dried hot cl flakes 1/2 cup fish stock, recipe follows 1/2 cup heavy cream 1 tablespoon Chinese black vinegar or balsamic vinegar Salt Freshly ground pepper Fried Spinach Leaves, recipe follows 2 pounds fish skeletons, cut into pieces 2 tablespoons vegetable or other flavorless oil 1 small carrot, peeled and sliced 1/2 onion, sliced 1 small stalk celery, sliced 2 cups dry white wine 1 bouquet garni (parsley, thyme, peppercorns and a bay leaf tied together in cheesecloth) 1 quart water, approximately Instructions: Preheat the oven to 500 degrees F. Peel the ginger, reserving the peels, and cut it into fine julienne strips. Cut the peels into coarse strips and set aside. In a small saucepan, cook the ginger and garlic with 1/2 cup of the plum wine and the rice wine vinegar until 1 tablespoon of liquid remains. Remove from the heat and reserve. Place a heavy heatproof 12-inch skillet over high heat until it is very hot. Add the oil and heat it almost to the smoking point. Carefully add the lobster halves, meat side down. Cook 3 minutes. Turn the lobster over and add 1 tablespoon of the butter. Continue to saute until the lobster shells get red and the butter is nutty red. Transfer the lobster to the oven for about 10 minutes, or until the lobster is just cooked. Remove from the oven, remove the lobster from the skillet and keep warm Add the scallions, ginger peels and curry powder to the skillet. Saute the mixture lightly for 10 to 15 seconds, then whisk in the remaining plum wine and the white wine, stock, cl flakes and the vinegar. Reduce the liquid to 1/2 cup. Add the cream and reduce it by half. Add any liquid from the julienne of ginger, then whisk in the 1 tablespoon of butter. Season the sauce to taste, with salt and pepper. Crack the lobster claws with the back of a large chef's knife. Arrange the lobster halves on a warm oval platter, meat side up. Strain the sauce over the lobster, then sprinkle the sweet ginger on top. Garnish with Fried Baby Spinach Leaves. Clean the fish bones under cold running water, removing the gills from the head and any traces of blood on the frames. In a large saucepan, heat the oil. In it, sweat the fish bones and vegetables over low heat, covered, for 10 minutes, stirring once or twice to prevent them from browning. Deglaze the pan with the wine, and then add enough water to cover the bones and vegetables by 2 inches. Add the bouquet garni and bring the liquid to a boil. Skim the froth from the surface, reduce the heat and simmer the stock for 20 to 25 minutes. Strain the stock into a clean saucepan. Bring it to a boil and reduce it over moderate heat to 1 quart. Wash some large spinach leaves, cut off the stems and dry them well. Heat peanut oil to 375 degrees F, and in it, fry the spinach until crisp and translucent. Be careful not to get splattered. Remove the leaves to paper towels to drain and salt them lightly (just like potato chips). The spinach should have a jade green color. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 28497,"Sugar Cookies 1 cup granulated sugar 2 1/2 cups all-purpose flour 1/4 teaspoon baking powder 1/2 teaspoon fine salt 12 tablespoons (1 1/2 sticks) unsalted butter, cut into small pieces, at room temperature 1 large egg, lightly beaten 1 teaspoon pure vanilla extract One 1-pound box confectioners' sugar (3 3/4 to 4 cups) 2 tablespoons meringue powder Food coloring, as desired Candy and sanding sugar, for decorating Instructions: For the cookies: Put the sugar in a food processor and pulse a few times to finely grind. Add the flour, baking powder and salt and pulse just to combine. Add the butter and pulse until all of the butter is incorporated into the flour and the mixture is sandy. Add the egg and vanilla and pulse until the mixture comes together in big clumps. Turn the dough out onto a clean work surface and knead a few times to form a ball. Divide the dough in half, pat into 2 discs about 1/4 inch thick, wrap in plastic wrap and refrigerate until firm, about 1 hour. Position an oven rack in the middle of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment paper. Let the dough sit at room temperature for a few minutes to make rolling easier. Put 1 disc of dough between 2 pieces of parchment paper and roll out the dough to 1/8 inch thick. Cut out with desired cookie cutters and arrange on one of the prepared baking sheets about 2 inches apart. Bake until the bottom of the cookies are golden brown, 10 to 12 minutes. Cool on the baking sheet until firm enough to transfer to a rack to cool completely. Repeat with the remaining dough. Gently gather any scraps into a ball and press into another disc. Chill the disc until firm enough to roll and cut out as many cookies as possible. For the icing: Sift together the confectioners' sugar and the meringue powder in a large bowl and add 6 tablespoons water. Beat with an electric mixer on medium-high until the mixture is glossy and soft peaks form, 3 to 4 minutes. Add food coloring if using or divide into several batches and color with different shades of food coloring. Decorate cookies as desired. The cookies can be store in an airtight container at room temperature for up to 3 days. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 28498,"Cheese Twists 2 large egg yolks 1 large egg 1/4 cup whole milk Store-bought puff pastry, rolled into 1 (12 by 20-inch) rectangle, about 1/8-inch thick 1/3 cup grated Parmesan cheese Pinch salt Pinch finely ground pepper Instructions: Prepare the egg wash: Combine the yolks, whole egg, and milk in a small mixing bowl and whip with a hand whisk until well combined. Preheat the oven to 400 degrees. Flour the dough and table as needed to keep the dough from sticking to the table or the rolling pin. Place the dough on your work surface with a long side facing you. Use a pastry brush to coat the surface of the rectangle with some egg wash. Liberally sprinkle the Parmesan cheese over the rectangle, followed by the salt and pepper. Use a sharp paring knife to cut the rectangle into 1-inch-wide strips from top to bottom. Flip each strip so that the cheese is on the bottom. Twist each strip by rolling each end in opposite directions. Always remember to twist so that the topping faces out --that way you can see how they are flavored. Place the strips on a parchment paper-covered baking sheet and bake until well risen and golden brown, about 20 minutes. Cool completely on a wire rack before serving. These puff pastry items are best eaten the day they are made. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 28499,"Strawberry-Cucumber Margarita 1 1/4 cups sugar 1/4 cup kosher salt 1/2 cup tequila reposado Splash orange liqueur, such as triple sec 12 strawberries, stemmed and quartered, plus 4 whole strawberries, for garnish 1/2 English or hothouse cucumber, peeled, seeded and diced, plus 8 slices, for garnish 2 cups ice 1 lime, quartered Instructions: In a small saucepan over medium-high heat, combine 1 cup sugar with 1 cup water and bring to a boil. Stir until the sugar is dissolved. Remove from the heat and cool to room temperature. In a shallow bowl, mix together the remaining 1/4 cup sugar and salt. Set aside. In a blender, combine 3/4 cup of the simple syrup, the tequila, orange liqueur, quartered strawberries, cucumber and ice. Blend until fully pureed and smooth. Using a lime wedge, moisten the rim of a margarita glass. Dip the moistened rim into the bowl of sugar-salt. Pour the margarita into the prepared glass. Slice the whole strawberries crosswise along its pointed end and place a strawberry onto the rim of each glass for garnish. Float 2 cucumber slices in the glass. Repeat with the remaining 3 margaritas. ","[Riesling, Moscato, Sauvignon Blanc, Vermentino]" 28500,"Galette des Rois 1/3 cup/70 g butter, softened 1/2 cup/70 g confectioners' sugar 1/2 cup/70 g ground almonds 1 egg 1 tablespoon dark rum 1/2 teaspoon pure vanilla extract 2 sheets store-bought puff pastry, about 1/4-inch/5 mm thick, chilled 1 magic bean, for hiding in the cake 1 egg, lightly beaten, for sealing the pastry Sifted confectioners' sugar, for dusting (or a few spoonfuls of apricot jam, heated until runny) Instructions: For the cream filling: Cream together the butter and sugar until light and fluffy. Stir in the almonds, then the egg, rum and vanilla. Beat until smooth with a fork. Cover and chill until firm, at least 1 hour. For the pastry shell: Lay an 8-inch/20 cm round plate on one sheet of cold pastry and go around it with a knife. Do the same for the top round, but then roll this one a little with a rolling pin to make it slightly larger than the bottom round. Lay the smaller round of chilled dough on a dampened baking sheet. Spread the chilled cream filling over, leaving a good 1-inch/2.5 cm margin all around the edge. Hide a bean somewhere in the cream. Brush the border with egg wash. Lay on the top round and press the edges well to seal. Score the edge all around with the blunt side of a knife to seal. Make a cross in the center for steam to escape and draw spirals out to the edges for decoration. Brush with egg wash all over the top, avoiding the edges, so that they'll puff up easily. Chill in the freezer until very firm, about 20 minutes. Preheat the oven to 450 degrees F/230 degrees C. Bake the cake until puffed up high and dark golden in color. Sprinkle with a thin coating of confectioners' sugar and blast under the broiler or melt with a blowtorch. You can also brush with melted apricot jam for a glaze. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 28501,"Chunky Tomato Soup with Blood Sausage Extra-virgin olive oil, for cooking 2 onions, diced
Kosher salt and freshly ground black pepper
3 cloves garlic, sliced
2 carrots, peeled, halved and sliced into half-moons
1 rib celery, thinly sliced
1/2 to 1 teaspoon crushed red pepper flakes
One 14.5-ounce can fire-roasted diced tomatoes
8 ounces blood sausage
2 scallions, thinly sliced
Tombstone Crackers, recipe follows 1 1/2 cups all-purpose flour 2 teaspoons fresh thyme
1 teaspoon freshly ground black pepper
1 teaspoon baking powder
1 teaspoon kosher salt
1 teaspoon sugar
3 tablespoons unsalted butter, melted 1/2 cup cold water
Instructions: Heat 2 tablespoons oil in a Dutch oven over medium heat. Add the onions and 1/2 teaspoon salt. Cook, stirring, for 1 minute, then add the garlic. Cook, stirring occasionally, until tender, about 5 minutes. Add the carrots, celery, pepper flakes and 1/2 teaspoon salt. Cook, stirring often, for 2 minutes. Add the tomatoes, 3 cans of cold water and 1/2 teaspoon salt. Bring to a boil, then reduce the heat to a simmer and cook until the flavors develop, at least 20 minutes. Adjust for seasoning, if necessary. Meanwhile, cut the blood sausage into 1/2-inch rounds. Heat a small amount of oil in a nonstick skillet and add the blood sausage slices in small batches. Cook until the blood sausage is crispy and browned and has a deep flavor, 3 to 4 minutes per side. Set aside to drain on a rack or on paper towels. Repeat until all the blood sausage is cooked. Serve the soup hot in bowls with the blood sausage and scallions on top. Serve with Tombstone Crackers.
Preheat the oven to 450 degrees F. Line a baking sheet with parchment paper. Pulse the flour, thyme, pepper, baking powder, salt and sugar in a food processor until thoroughly mixed. Add the melted butter and pulse 5 to 6 times. Add the water and pulse just until the dough starts to stick together (about 10 seconds). Remove the dough, press together gently with your hands to form a single square mass, and cut into four squares. Let the dough rest for about 10 minutes at room temperature. Roll out each individual piece of dough on a lightly-floured surface into a rectangle as thin as you can possibly get it. If the dough starts to shrink up, let it rest a little longer. Cut the rectangle in half lengthwise. Cut each half into 2-inch-wide pieces. Place the pieces on the baking sheet. Bake, checking periodically to make sure the crackers aren't getting too brown, for 4 to 5 minutes, then flip each cracker piece and bake another 4 to 5 minutes. Let cool on the baking sheet to get crispy. ","[Sangiovese, Barbera, Tempranillo, Garnacha]" 28502,"Seared Salmon with Artichoke Salsa 1 (6-ounce) jar marinated artichokes 1 cup chopped vine ripe tomatoes 3 tablespoons minced shallots 1 tablespoon capers 1 lemon, zested and juiced 2 garlic cloves, minced 2 tablespoons finely chopped parsley 2 teaspoons sugar 1/4 cup extra-virgin olive oil Salt and pepper 2 tablespoons olive oil 4 (6 to 8-ounce) salmon fillets, skin on Instructions: To make the salsa, combine all of the ingredients together, mix well, and season with salt and pepper. Set aside. Preheat oven to 400 degrees F.
Heat a large skillet over medium heat. Swirl in the olive oil, and place salmon in hot pan, skin side down, and sear until skin is crisp. Salmon should turn pinkish white 1/4 inch around the edge. Place the salmon in oven for approximately 5 minutes to finish cooking.
To serve, place the salmon in the center of plate, and top with artichoke salsa. Serve with potatoes or rice. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 28503,"Pan-Roasted Veal Stuffed with Spinach 10 ounces fresh spinach Salt 2 pounds boned veal breast (if you purchase the breast bone-in, it should weigh about 4 pounds) 4 large garlic cloves, peeled 2 tablespoons butter 1 tablespoon vegetable oil Freshly ground black pepper 1/3 cup dry white wine 1 cup coarsely chopped peeled fresh, ripe tomatoes, or 1 cup coarsely chopped canned whole peeled tomatoes with their juice Instructions: Remove any large, thick stems from the spinach and rinse the leaves in cold water. Put the spinach in a pot with just the water that clings to the leaves and sprinkle with salt. Cover and cook over medium-high heat until all the spinach is wilted. Drain in a colander and press with a large spoon to remove as much water as possible. Lay the veal flat and trim the excess fat (do not remove all of it, or the roast will be too dry when done). Spread the spinach over the veal and add the garlic cloves evenly spaced apart. Roll up the veal jelly-roll fashion and tie it securely with kitchen twine. Put the butter and vegetable oil in a heavy braising pan that will hold the veal comfortably and place it over high heat. When the oil and butter are hot, put in the veal and brown it well on all sides. Season with salt and pepper, then add the wine. Allow the wine to bubble for 1 to 2 minutes to evaporate the alcohol and use a wooden spoon to loosen the tasty bits stuck to the bottom of the pan. Add the tomatoes. When they begin to bubble, lower the heat so that the contents of the pan cook at a gentle but steady simmer. Cover the pan with the lid slightly askew and cook until the meat is tender when pierced with a fork, about 1 1/2 to 2 hours. Turn the meat from time to time and add a little water to the pan if all the liquid evaporates before the veal is done. When ready to serve, cut the veal in slices about 1/2 inch thick and remove the twine. If the sauce in the pan needs to be reduced, raise the heat and cook until it is thick enough to coat a spoon. Arrange the veal slices on a platter and pour the hot sauce over them. Serve at once. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Barbera]" 28504,"Soy-Da Glazed Pulled Pork 1 tablespoon light brown sugar 1 teaspoon kosher salt
1/2 teaspoon crushed black pepper
1 bone-in pork shoulder (about 5 pounds), fat cap scored
2 cups orange soda 1/3 cup low-sodium soy sauce
1 teaspoon crushed red pepper
2 cloves garlic, zested
Instructions: For the pork: Preheat the oven to 325 degrees F. Rub the brown sugar, salt and pepper all over the pork. Place on a baking sheet, cover with a layer of parchment and then seal over the top with aluminum foil. Roast for 3 hours. For the soy-da glaze: In a small saucepan, simmer the orange soda, soy sauce, crushed red pepper and garlic until reduced by half. Set aside. Remove the pork from the oven, uncover and drain any liquid fat. Brush the soy-da glaze all over the pork and continue to roast, re-glazing every 30 minutes, until the pork is well browned, fork-tender and the meat pulls away from the bone (and registers 200 degrees F on an instant-read thermometer), 1 to 2 more hours. Transfer the pork to a large dish and let rest 20 minutes before pulling. For even more crispiness, pull the meat, mix with the remaining glaze and broil on a baking sheet until extra crispy, 3 to 5 minutes! ","[Cabernet Sauvignon, Merlot, Pinot Noir, Zinfandel]" 28505,"Three-Bean Salad Kosher salt 1/2 cup white vinegar Juice of 1 lemon 1 teaspoon sugar 1/2 teaspoon crushed coriander seeds Freshly ground pepper 1 small red bell pepper, thinly sliced 1/2 small red onion, thinly sliced 1/2 pound green beans, trimmed and halved crosswise 1/2 pound wax beans, trimmed and halved crosswise 1 15-ounce can black beans, drained and rinsed 1 teaspoon dijon mustard 1/4 cup extra-virgin olive oil 2 tablespoons chopped fresh cilantro Instructions: Bring a large pot of salted water to a boil. Make the brine: Combine the vinegar, half of the lemon juice, 1/2 cup water, the sugar, coriander, 1 teaspoon salt and a pinch of pepper in a saucepan. Bring to a boil and cook 1 to 2 minutes. Put the bell pepper and red onion in a bowl; pour in the brine. Let cool to room temperature. Cook the green and wax beans in the boiling water until crisp-tender, 3 to 4 minutes. Drain and rinse. Transfer to a large bowl along with the black beans. Reserve 1/4 cup brine, then drain the bell pepper and onion and add to the beans. Make the vinaigrette: Whisk the reserved brine, the remaining lemon juice and the mustard in a bowl, then whisk in the olive oil until smooth. Toss with the bean mixture. Cover and refrigerate at least 1 hour. Stir in the cilantro and season with salt and pepper before serving. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 28506,"Sunny's Ahi Tuna Poke with Plantain Chips 16 ounces ahi tuna steaks 1/4 cup soy sauce 1 tablespoon hot, spicy honey (I like Mike\u2019s Hot Honey: Extra Hot) 1 teaspoon grated fresh ginger 1 teaspoon toasted sesame oil 1 teaspoon rice wine vinegar 1 scallion, finely sliced on a bias White sesame seeds, for garnish Fried plantain strips, store-bought Instructions: Dice the tuna into 1/2-inch cubes and add to a large bowl. In a small bowl, whisk together the soy sauce, honey, ginger, sesame oil, vinegar and scallions. Add the soy mixture to the tuna and stir to coat. Refrigerate for 2 hours. Scoop the chilled tuna into martini glasses or bowls, then sprinkle with sesame seeds and serve with fried plantain strips. ","[Pinot Grigio, Sauvignon Blanc, Riesling, Albari?o]" 28507,"Shark Attack Cocktails 1 1/2 cups lemonade 6 ounces coconut rum 5 ounces lemon vodka 3 ounces blue cura?ao 1/2 cup gummy sharks 6 ounces lemon seltzer Grenadine, for drizzling Instructions: Combine the lemonade, rum, vodka and cura?ao in a pitcher. Add ice and the gummy sharks, then pour in the seltzer. Divide the drink among glasses. Drizzle some grenadine into each.
","[Moscato, Sauvignon Blanc, 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 Brie with Fig Jam and Prosciutto 1 (12 oz) round of brie cheese 1/4 cup fig jam 8 slices prosciutto 1/4 cup cho" 28508,"Lemon Cheesecake Brownies Nonstick cooking spray, for the baking dish One 18.2-ounce box brownie mix, such as Duncan Hines
1/3 cup vegetable oil
1 egg
8 ounces mascarpone cheese, at room temperature
2 tablespoons sugar
2 teaspoons lemon zest (from about 2 lemons)
Instructions: Preheat the oven to 350 degrees F. Spray an 8-inch square glass baking dish with nonstick cooking spray and line with a strip of parchment paper. Using a rubber spatula, mix together the brownie mix, vegetable oil, egg and 1/3 cup water in a medium bowl until just combined. In a separate medium bowl, whisk together the mascarpone, sugar and lemon zest. Pour half the brownie batter in the bottom of the prepared dish and spread evenly. Dollop half of the cheesecake mixture on top and swirl in. Continue with the remaining brownie batter and cheesecake mix. Bake until the brownie just barely jiggles and only a few crumbs come out on a toothpick inserted in the center, 55 minutes to 1 hour. Cool completely before refrigerating. Serve chilled. ","[Chardonnay, Riesling, Moscato, Sparkling wine]" 28509,"Spinach and Artichoke Dip Mac and Cheese Kosher salt and freshly ground black pepper 4 tablespoons (1/2 stick) unsalted butter 1 large onion, chopped 1/3 cup all-purpose flour 6 cups milk One 10-ounce package frozen spinach, thawed and drained
One 9-ounce package frozen artichoke hearts, thawed and drained 1 3/4 cups shredded mozzarella (about 7 ounces) 1 pound elbow pasta 1 cup panko breadcrumbs 2 tablespoons extra-virgin olive oil Instructions: Preheat the oven to 400 degrees F. Bring a large pot of salted water to a boil. Add the pasta to the boiling water and cook according to package directions. Drain and set aside. Heat the butter in a medium saucepan over medium-high heat. Add the onion, 2 1/2 teaspoons salt and a few grinds of pepper and cook, stirring occasionally, until golden, about 6 minutes. Add the flour and stir until absorbed. Whisk in the milk and bring to a simmer. Add the spinach and artichoke hearts and simmer until the sauce thickens, about 10 minutes. Stir in the mozzarella and remove from the heat. Add the cooked pasta and stir to combine. Adjust seasoning with salt and pepper. Transfer to a 3- to 4- quart baking dish. Toss the panko with the oil and sprinkle over the pasta. Bake until the filling is bubbling and the panko is golden, about 40 minutes. ","[Chardonnay, Sauvignon Blanc, Chianti, Tempranillo]" 28510,"Chicken with Snap Peas and Shiitakes 6 chicken thighs 1 tablespoon sesame oil 1/2 cup oyster sauce 2 tablespoons cornstarch 2 tablespoon minced garlic, divided 2 tablespoon minced ginger, divided 1/2 pound snap peas, blanched 1/2 cup canola oil 4 sliced scallions, separate green and white 1/2 cup chicken stock (if canned, use low sodium) 2 cups sliced shiitakes Salt and black pepper to taste Instructions: Marinate chicken in sesame oil, oyster sauce, cornstarch, 1 tablespoon garlic and 1 tablespoon ginger for 30 minutes. Blanch snap peas al dente in hot salted water followed by an iced bath. Keep the peas crisp. In a hot wok, coat bottom with oil and add remaining 1 tablespoon of garlic, 1 tablespoon of ginger and white scallions. Stir quickly to avoid burning. Season chicken and brown. After about 8 minutes, add chicken stock and reduce by half. Add mushrooms quickly stir for 1 minute. Add peas just to heat up and serve. Check for seasoning. Garnish with fresh cracked black pepper. Serve with rice. ","[Riesling, Gewrztraminer, Pinot Grigio, Vermentino]" 28511,"Baby Eels in Garlic Sauce 2 tablespoons olive oil 2 garlic cloves, minced 10 ounces baby eels, cleaned 1/2 cup white wine Salt and pepper Crushed dried cl pepper flakes Instructions: Heat oil in saute pan. Add minced garlic and baby eels and saute until cooked through. Add white wine, season with salt, pepper, and crushed red pepper, and simmer until the meat of the eels has turned opaque. Serve in a casserole bowl or other wide, flat bowl. ","[Chardonnay, Vermentino, Gruner Veltliner]" 28512,"Satin Chocolate Tart 3 cups flour 3/4 cup cocoa powder Scant 1 cup sugar 11 ounces butter (22 tablespoons or almost 3 sticks) 2 yolks 1 tablespoon cream 1 teaspoon vanilla extract 1 1/4 cups heavy cream 6 ounces semisweet chocolate, chopped 1 ounce unsweetened chocolate, chopped 1/2 cup peanut butter Roasted peanuts 24 karat gold leaf Instructions: Preheat oven to 375 degrees F. In a mixer with the paddle attachment on low, mix the flour, cocoa powder, sugar, and butter together, blending until sandy. In a separate bowl, whisk together the yolks, cream, and vanilla extract. Add to the dry ingredients and mix until dough just comes together. Make into disks, wrap, and chill for 30 minutes. Roll out in small batches, as it gets soft quickly. With a 4-inch round chilled cutter, cut out disks. Keep dough chilled while you roll and cut the rest of the dough. Line 2-inch tart pans or rings with the disks. Line with plastic wrap (that's right!) and fill with rice then gather the plastic wrap up to contain the rice or place a second tart pan on the crust and bake them upside down on a sheet pan. Bake for 14 minutes then remove the rice packets and bake 2 more minutes to crisp. For the upside down version, bake 14 minutes total. Let cool slightly while you make the filling. This will make more dough than you need but it freezes well. To make the filling: In a small saucepan heat the cream until boiling. Meanwhile place the chopped chocolates in a bowl. Pour the hot cream over the chocolate and whisk until melted and combined. Pipe a thin layer of peanut butter in the bottom of each cooled crust then pour the ganache to fill up the tart shell completely. Roll the peanuts on the gold leaf to gild them then place 1 peanut in the center of each tart on the surface. Let cool until set about 2 hours, then serve the same day. ","[Chardonnay, Pinot Grigio, Riesling, Sparkling Brut]

" 28513,"15-Minute Bean, Egg and Avocado Tostadas 2 jarred roasted red bell peppers 8 tostada shells 1 cup salsa verde 1 cup shredded Mexican blend cheese Nonstick cooking spray 8 large eggs Kosher salt One 16-ounce can refried black beans 1 ripe avocado Instructions: Position an oven rack to the center of the oven and preheat the broiler. Meanwhile, coat 8 cups of the muffin tin generously with cooking spray. Crack an egg into each, sprinkle with salt and broil until the tops are golden brown and the egg whites are set but the yolks are still runny, 4 to 5 minutes (a small knife inserted into the egg helps to check doneness). Remove the muffin tin from the oven and set aside. While the eggs are cooking, put the refried beans in a small bowl, cover and microwave until hot, about 2 minutes. Dice the avocado. Slice the roasted red peppers into strips. Arrange 2 tostadas on each of 4 plates. Spoon and spread some of the beans on each tostada. Use a small off-set spatula or spoon to scoop out the eggs from the muffin tin and place one, browned-side down, on top of each tostada. Spoon salsa verde over each egg and top with roasted pepper, avocado and cheese. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 28514,"Hasselback Sweet Potatoes with Roasted Marshmallows 4 medium sweet potatoes 6 tablespoons unsalted butter, melted
2 tablespoons dark brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
Pinch kosher salt, plus more for sprinkling
8 large marshmallows
Instructions: Preheat the oven to 400 degrees F. Line a baking sheet with foil. Scrub the sweet potatoes. Slice each one thinly, stopping about three-quarters of the way through. Place on the lined baking sheet. Whisk together the melted butter, brown sugar, cinnamon, ginger, nutmeg and salt in a bowl. Pour the mixture over the sweet potatoes very thoroughly. Sprinkle with kosher salt. Cover with foil and bake for 40 minutes. When ready to serve, put 2 marshmallows on a stick or metal skewer and hold it over an open flame until roasted, slightly charred and golden brown (see Cook's Note). Top a sweet potato with the roasted marshmallows. Repeat with the remaining marshmallows and sweet potatoes. ","[Chardonnay, Riesling, Moscato, Sparkling wine]" 28515,"Grilled Turkey Breast with Vinegar and Cracked Pepper 2 1/4 pounds raw turkey breast, cut into thin scallops Salt and freshly ground black pepper Olive oil for brushing 7 1/2 tablespoons unsalted butter, cold 2 medium red onions, diced 1 cup white vinegar 2 cups turkey or chicken stock or canned broth 1 tablespoon cracked black pepper Instructions: Cover the turkey slices with plastic wrap and pound to flatten. Sprinkle all over with salt and pepper, brush lightly with olive oil and reserve. Preheat the grill or broiler. Melt 3 tablespoons of the butter in a medium skillet over low heat. Cook the onions with 1 1/2 teaspoons salt, stirring and shaking the pan frequently, until the onions are golden, about 15 minutes. Pour in the vinegar, turn the heat up to high and reduce by half. Thinly slice the remaining cold butter. Reduce the heat to low and whisk the butter into the sauce a little at a time. Remove from the heat. Stir in the cracked pepper. Grill or broil the turkey slices less than a minute per side. Serve over a bed of seared greens, if desired, with the sauce over all. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 28516,"Salad of Roasted Beets and Arugula with Blue Cheese Dressing 3 bunches baby beets, washed, trimmed, and halved 1/3 cup extra-virgin olive oil 1 handful fresh thyme sprigs Kosher salt and freshly ground black pepper 5 bunches arugula, washed, dried, and hand-torn Celery leaves from 1 bunch celery, about 1/2 cup 1 cup walnut halves and pieces, toasted 1/2 pound blue cheese, crumbled 1 cup sour cream 2 tablespoons chopped fresh chives 1 lemon, juiced Instructions: Preheat the oven to 400 degrees F. Lay the beets on a large sheet of aluminum foil, drizzle with the oil, toss the thyme on top, and season with salt and pepper. Fold up the foil tightly to make a sealed pouch and put it on a sheet pan. Bake until the beets are tender when pierced, about 45 minutes to 1 hour. (Drop a knife in the center of 1 beet; if it slides out without resistance, they're done.) Let the beets cool to room temperature and remove skins. Put beets in a large mixing bowl. Add the arugula, celery leaves, and walnuts; toss to combine. To make the blue cheese dressing: Put the blue cheese and sour cream in a bowl, mashing with a fork to combine. Add the chives, lemon juice, and a few turns of freshly ground black pepper; mix to incorporate, leaving a few chunks of cheese in the dressing. Thin out the dressing with a tablespoon of water, if you wish, to smooth out the consistency. Pour the blue cheese dressing over the salad and toss gently to coat; season with salt and pepper. Put the salad on a chilled platter and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, GSM]

" 28517,"Fritto Misto 1 cup packed fresh basil leaves 1/4 cup pistachio nuts 3 tablespoons olive oil
1 teaspoon lemon zest
1 clove garlic, smashed and peeled
1/3 cup mayonnaise
1/4 cup freshly grated Parmigiano-Reggiano
1/2 teaspoon kosher salt
Grapeseed or vegetable oil, for deep-frying 1 cup rice flour
1/4 cup cornstarch
1/4 cup fine polenta
1/4 teaspoon freshly ground black pepper
Kosher salt 1 pound medium shrimp, peeled and deveined
1 pound calamari, bodies cut into 1/2-inch rings
Lemon wedges, for serving
Instructions: For the sauce: Combine the basil, pistachios, olive oil, lemon zest and garlic in a food processor. Pulse until roughly pureed. Remove the contents to a small bowl and stir in the mayonnaise and Parmigiano-Reggiano. Season with the salt. For the seafood: Fill a heavy-bottomed Dutch oven with 3 inches of oil and heat to 350 degrees F. Whisk together the rice flour, cornstarch, polenta, pepper and 1/2 teaspoon salt in a medium bowl. Working in batches, dredge the shrimp and calamari in the flour mixture and add to the hot oil, being careful not to overcrowd the pan and drop the temperature. Fry until light golden brown and cooked through, 1 to 2 minutes. Use a spider to remove the seafood to a paper towel-lined tray and season with a pinch of salt. Continue with the remaining shrimp and calamari. Serve hot alongside the pesto dipping sauce and lots of lemon wedges. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 28518,"Seven-Minute Frosting 3 large egg whites, at room temperature 1 1/2 cups sugar 1/4 cup water 1 tablespoon light corn syrup 2 teaspoons pure vanilla extract 1/2 teaspoon cream of tartar 1/4 teaspoon salt Instructions: Bring a few inches of water to a boil in a medium saucepan over medium-high heat. Whisk the egg whites, sugar, water, corn syrup, vanilla, cream of tartar and salt in a large heatproof glass bowl. Set the bowl on top of the pan (do not let the bottom of the bowl touch the water). Beat with a hand mixer on low speed until the sugar dissolves and the mixture starts to thicken, 1 to 2 minutes. (If any sugar crystals form on the side of the bowl, brush them down with a wet pastry brush.) Increase the speed to medium high and beat until stiff glossy peaks form, about 7 minutes. Remove the bowl from the pan and beat until the frosting cools slightly, about 30 seconds. Use while still slightly warm -- the frosting will firm up and form a hard shell when it cools. Do not refrigerate the frosted cake or the frosting may weep. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 28519,"Cold Roasted Veggies with Herbed Yogurt Dip 2 cups plain Greek yogurt 3 tablespoons finely chopped fresh mint 3 tablespoons finely chopped fresh parsley 1 tablespoon finely chopped fresh dill 2 cloves garlic, grated
Zest of 1 lemon plus juice of 1/2 lemon Kosher salt and freshly ground black pepper 5 parsnips, cut into sticks 3 carrots, cut into sticks
2 zucchini, cut into sticks
2 red onions, cut into quarters
1/2 cup olive oil
Kosher salt and freshly ground black pepper Instructions: For the herbed yogurt dip: Combine the yogurt, mint, parsley, dill, garlic, lemon zest and juice, 1 teaspoon salt and 1/2 teaspoon pepper in a medium bowl and mix well; taste to check the seasonings. Cover with plastic wrap and refrigerate until ready to serve. For the roasted veggies: Preheat the oven to 475 degrees F. Arrange the parsnips and carrots on a baking sheet in a single layer. Arrange the zucchini and onions on a second baking sheet in a single layer. Drizzle both with the olive oil and sprinkle with salt and pepper. Roast the parsnips and carrots until lightly browned but still firm, about 10 minutes, roast the zucchini and onions until lightly browned but not soggy, 7 to 8 minutes. Transfer to a ziptop bag and refrigerate until cold. Serve the roasted veggies cold with the herbed yogurt dip. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 28520,"Sheetpan Sausage Supper 1 pound trimmed whole Brussels sprouts 3 parsnips, cut into 1/4-inch slices
3 sweet potatoes, cut into wedges
2 red onions, cut into quarters
3 tablespoons olive oil
1/2 teaspoon dried sage
Sprinkle of kosher salt
Sprinkle of freshly ground black pepper
12 Italian sausages
Instructions: Preheat the oven to 375 degrees F. Add the Brussels sprouts, parsnips, sweet potatoes and onions to a baking sheet. Add the olive oil, sage, salt and pepper and toss. Put the sausages in and around the vegetables. Bake until the sausages are cooked through and the vegetables are tender, 40 to 45 minutes. Serve. ","[Barolo, Barbaresco, Dolcetto, Tempranillo]" 28521,"Buttered Brussels Sprouts and Radishes Kosher salt 1 1/2 pounds Brussels sprouts, halved (quartered if large) 1 pound radishes, trimmed and halved (quartered if large) 4 tablespoons unsalted butter 1 shallot, finely chopped Freshly ground pepper 2 teaspoons chopped fresh tarragon 2 teaspoons chopped fresh parsley Instructions: Blanch the vegetables: Bring a large pot of salted water to a boil. Fill a large bowl with ice water. Boil the Brussels sprouts until bright green and just tender, about 7 minutes. Remove with a slotted spoon and transfer to the ice water. Once cool, remove and pat dry. Repeat to blanch the radishes, cooking until just tender, 5 to 7 minutes. Heat 1 tablespoon butter in a large skillet over medium heat. Add the shallot and cook until softened, 3 to 4 minutes. Add the Brussels sprouts and radishes, season with salt and pepper and cook, stirring, until heated through, 3 to 5 minutes. Add 1 tablespoon water, then gently stir in the remaining 3 tablespoons butter, 1 tablespoon at a time, until melted. Stir in the tarragon and parsley.
","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 28522,"Gullah Red Rice 2 cups uncooked parboiled rice 1/4 cup vegetable oil
8 ounces smoked pork sausage, finely diced
1 large onion, finely diced
1 bell pepper, finely diced
Two 6-ounce cans tomato paste
4 teaspoons granulated sugar
1 tablespoon garlic powder
1 tablespoon kosher salt
1 tablespoon fresh cracked black pepper
Instructions: Rinse the rice until the water becomes slightly clear. (This removes the starch.) Preheat the oven to 350 degrees F. In a large frying pan, heat the oil over medium-high heat. Add the sausage, onion and pepper and cook, stirring, until the vegetables soften and start to brown at the edges, 3 to 4 minutes. Stir in the tomato paste, sugar, garlic powder, salt and pepper. Stir rice into the tomato mixture and cook, uncovered, and stirring occasionally, about 5 minutes. Transfer to a 9-by-13-inch baking dish and spread into an even layer. Add just enough water to cover the rice (about 2 cups). Tightly cover with a lid or foil and bake for 30 minutes without uncovering the baking dish. Turn off the oven, remove the rice, fluff the rice, then cover and return to oven for 10 minutes more. ","[Cabernet Sauvignon, Merlot, Pinotage, Tempranillo]" 28523,"Wall Eyed Pike Pie 1 pound wall eyed pike fillets 1/2 cup dry white wine 1 1/4 cups milk 2 pounds potatoes, peeled, boiled 1/2 cup butter 1 egg 6 asparagus spears, cooked, well pureed Salt, to taste White pepper, to taste 1 pound spinach, washed well, cut into 1-inch strips 1 lemon, juiced Parsley, to garnish, roughly chopped Paprika, to garnish Instructions: Marinate fish in wine and milk for 30 minutes. Meanwhile, mash cooked potatoes with 1/4 cup butter, 1 egg, asparagus puree and salt and white pepper. Preheat broiler. Cook spinach in large saucepan with remaining butter. Season with salt and pepper. Cover pan and cook on low heat for 5 minutes, stirring once. Drain spinach and place 1/2 in an ovenproof dish. Heat frying pan and add pike with marinade. Season with salt and white pepper, bring to a boil, cover and poach for 8 minutes. Drain fish and place on bed of spinach. Drizzle with lemon juice and cover with remaining spinach, then 1/2 of potato. Pipe remaining potato decoratively around edge of dish and broil for 6 minutes. Dust with parsley and paprika and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 28524,"Oregano-Braised Lamb Shanks 6 lamb shanks (about 1 pound each) 2 tablespoons ground cumin 1 tablespoon salt 2 teaspoons freshly ground black pepper Flour for dredging 3/4 cup vegetable oil 2 onions, cut into 8 wedges each 3 carrots, peeled and cut into 2-inch lengths 1 head garlic, cloves separated, peeled and halved lengthwise 2 bunches oregano, stems and leaves separated, leaves chopped 2 cups dry white wine 2 tablespoons tomato paste 2 1/2 quarts chicken stock 5 bay leaves 3 medium tomatoes, cored, seeded and diced 6 ounces Anejo cheese, grated (1 1/2 cups) Instructions: Preheat the oven to 350 degrees. Wash the lamb and pat dry. Sprinkle the shanks all over with the cumin, salt and pepper. Roll the shanks in flour to coat well and pat off any excess. Heat the oil in a large Dutch oven over medium-high heat until almost smoking. Cook the shanks, in batches if necessary, until golden brown all over, about 10 minutes. Remove and reserve. In the same oil, saute the onions and carrots until they begin to brown, about 6 minutes. Add the garlic and saute about 4 minutes longer. Remove with a slotted spoon, and then carefully pour off all the fat. Place the shanks back in the pan. Cover with the browned vegetables and the oregano stems and pour in the wine. Bring to a boil over high heat and reduce the liquid by half. Stir in the tomato paste, chicken stock and bay leaves, cover and bring to a boil. Transfer to the oven and bake 1 1/2 hours, or until tender. A fork plunged into the thickest part should slide out easily. Remove from the oven, lift out the meat and keep warm. Lift out the vegetables and discard. Skim and discard the fat from the stock in the pan. Bring to a boil over high heat. Stir in the tomatoes and oregano leaves and remove from the heat. To serve, in each soup bowl place a lamb shank. Top with the hot broth and sprinkle with the cheese. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Garnacha]

" 28525,"Honey and Soy-Glazed Chicken Thighs with Marinated Cucumbers 8 chicken thighs (about 3 to 4 pounds) 4 tablespoons soy sauce 2 tablespoons olive oil, plus more for pan 2 cucumbers (6 to 8 ounces each) Kosher salt and freshly ground pepper 2 tablespoons white wine vinegar 2 tablespoons apple cider vinegar 2 tablespoons snipped fresh chives 1/2 cup honey 2 tablespoons fresh lemon juice 1 tablespoon chopped fresh thyme Instructions:

1. Place the chicken in a large re-sealable plastic bag. Add 2 tablespoons soy sauce and 1 tablespoon oil. Seal and turn bag to coat chicken evenly. Marinate 15 minutes at room temperature, or in the refrigerator for up to 12 hours.
2. Peel the cucumbers and halve lengthwise. Use a small spoon to scoop out the seeds and discard. Thinly slice and toss in a strainer with 1 teaspoon salt. Let sit 10 minutes in the sink to drain. Rinse, drain well and pat dry on paper towels. Toss in a bowl with the vinegars and chives. Set aside.
3. Position the oven rack about 6 inches from the heat source. Preheat the oven to 450 degrees F. Combine the remaining 2 tablespoons soy sauce, remaining 1 tablespoon oil, honey, lemon juice, and thyme in a small saucepan. Bring to a boil over high heat, stirring to blend. Remove from the heat and cool slightly.
4. Line the bottom of a broiling pan with foil and brush top pan with oil. Arrange the chicken on the pan, skin-side up. Bake the chicken, brushing often with the honey-soy mixture, until a meat thermometer inserted in the thickest part of the thigh, registers 160 degrees F, about 25 minutes. Put the oven on the broil setting and liberally brush each thigh with more of the honey-soy mixture. Broil until nicely browned, watching carefully to avoid burning. Season with pepper. Serve chicken with the cucumber salad. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 28526,"Meatballs 2 pounds ground beef 1 medium-size white onion, chopped finely 1 medium-size red onion, chopped finely Handful capers, chopped 1 1/2 cups bread crumbs 2 tablespoons chopped garlic 1 large egg Salt and pepper 2 tablespoons chopped fresh parsley leaves 3 cups marinara sauce 1 cup red wine Chopped parsley leaves Grated Parmesan Spaghetti, for serving Instructions: Preheat the oven to 400 degrees F.
Meatballs: Combine all ingredients and mix well using both hands. Then shape into golf ball size pieces. Place into frying pan. Cover each ball with marinara sauce and pour 1 glass of red wine over the top. Bake for about 45 minutes, until cooked through. Finish with Parmesan cheese and fresh parsley. Serve with spaghetti.
","[Cabernet Sauvignon, Merlot, Syrah, Barolo]" 28527,"Baked Polenta Vegetable oil, for greasing pan 1 (16-ounce) package instant polenta 1/4 cup extra-virgin olive oil Sea salt Instructions: Preheat oven to 350 degrees F. Grease an 11 by 17-inch baking sheet pan with oil. Line pan with waxed paper. The oil will secure the waxed paper onto the pan. In a large pot bring to a boil 2 quarts of salted water. Stir in extra-virgin olive oil. When water has reached a boil, reduce heat to medium high and slowly add the polenta, whisking constantly for 3 minutes. When polenta is thick and smooth, pour it into the prepared pan. Spread the polenta evenly. Bake in oven for 15 to 20 minutes. Remove from oven and allow to cool in pan. Note: the polenta will not brown or change in color. When cool enough to handle, cut into any shape you desire. I like to cut out 2-inch circles. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 28528,"Latin Chicken and Rice Pot 1 tablespoon extra-virgin olive oil, 1 turn of the pan 2 tablespoons butter 1 pound boneless, skinless chicken tenders, breasts or thighs, cut into bite size pieces Salt and pepper 2 cups white rice 3 cups chicken stock, available in paper boxes on the soup aisle of market 1 teaspoon poultry seasoning 1 tablespoon (3 teaspoons) Sazon seasoning blend (recommended: Goya) with Mexican and Spanish foods in market 1 cup tomato sauce 1 (2-ounce) box golden raisins, 1/4 cup 1 cup Spanish olives with pimentos, drained and chopped 2 vine ripe tomatoes, seeded and chopped 1 small green bell pepper, seeded and chopped 1 small white skinned onion, chopped Several drops hot sauce 1/4 cup chopped fresh flat-leaf parsley, a handful 1/2 lemon or lime, juiced Salt 2 ripe avocados, pitted and spoon flesh from skins 1/2 lemon, juiced 1 clove garlic Salt 1 cup sour cream Instructions: Preheat a medium pot over medium heat, add extra-virgin olive oil and butter. When butter melts into oil, add cut up chicken. Season the chicken with salt and pepper. Stir and lightly brown the chicken, then add the rice and cook another 1 to 2 minutes. Add chicken stock, poultry seasoning, Sazon seasoning, tomato sauce and raisins. Bring the stock to a quick boil, 2 or 3 minutes. When the liquid boils, reduce heat to low and cook 13 to 15 minutes, until rice is tender but still a little chewy in the center. While the rice and chicken are working, prepare the salsa. Combine all the ingredients in a small bowl and adjust the salt and hot sauce, to taste. Next prepare the Avocado and Garlic Sour Cream by adding all ingredients to a food processor and processing until smooth. Adjust seasoning, then transfer to a small bowl. Stir 1/2 cup of prepared Olive and Pepper Salsa to the chicken and rice mixture. Turn off heat and let stand 5 minutes. Serve the prepared Latin rice and chicken in shallow bowls with spoonfuls of salsa and avocado cream to garnish. Serve any remaining salsa and sour cream with plantains and corn chips for dipping and scooping. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Rioja]" 28529,"Butternut Squash Soup 1/3 cup unsalted butter 4 large shallots, thinly sliced 8 cloves garlic, smashed 6 sprigs fresh sage, torn 1 tablespoon kosher salt, plus more to taste Freshly ground black pepper 2 medium butternut squash, peeled, halved, seeded and diced 2 cups apple cider 5 cups water or chicken broth 1 teaspoon apple cider vinegar
Serving Suggestions: 1/4 cup creme fraiche mixed with 2 teaspoons prepared horseradish Crispy fried sage leaves
Instructions: Heat butter in a Dutch oven over medium heat. Add the shallots, garlic, sage and half the salt; season with pepper. Cook covered, stirring occasionally, until soft and fragrant, about 10 minutes. Raise the heat to medium-high. Add the squash and the remaining salt, and continue to cook, stirring occasionally, until the butter begins to brown and the squash gets tender, about 10 minutes. Add the cider and water and bring to a boil. Lower the heat and simmer, stirring occasionally, until the squash is very tender, about 20 minutes. Cool slightly. Puree in a blender (or with an immersion blender) until very smooth. Return to pot and reheat over medium heat. Stir in vinegar and season with salt and pepper, to taste. Serve in warmed soup bowls with a dollop of creme fraiche and sage leaves on top. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 28530,"Steamed Asparagus 1 pound medium-thick asparagus, stalks peeled and trimmed 1 to 2 tablespoons extra-virgin olive oil Kosher salt and freshly ground pepper 1 lemon, cut into wedges Instructions: Pour about an inch of water into a large saucepan, and set up a collapsible steamer inside. Bring the water to boil, lay the asparagus in the steamer, cover, and steam until crisp-tender, about 4 minutes. Transfer asparagus to a heated serving dish, drizzle with the olive oil, and season with salt and pepper to taste. Garnish with lemon and serve immediately.
","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 28531,"Glazed Chicken and Broccoli Sheet Pan Dinner 4 skin-on chicken drumsticks (about 1 pound) 3/4 pound (about 3 cups) fingerling potatoes, halved lengthwise 3 tablespoons extra-virgin olive oil Kosher salt and freshly ground black pepper 1 medium head broccoli, cut into small florets (about 4 cups) 2 tablespoons purchased teriyaki glaze
Instructions: Preheat the oven to 450 degrees F and line a rimmed baking sheet with parchment paper. Place the drumsticks on one side of the baking sheet, spacing them evenly apart. Place the potatoes on the other side of the baking sheet, leaving an empty space in the center for the broccoli. Drizzle the potatoes with 1 tablespoon of of the olive oil, and sprinkle with salt and pepper, tossing to evenly coat. Bake until the potatoes begin to soften and the drumsticks begin to cook and caramelize, 20 minutes. Remove the baking sheet from the oven and put the broccoli in the center. Drizzle the broccoli with the remaining 2 tablespoons of olive oil, and lightly sprinkle with salt and pepper, tossing with tongs to evenly coat. Brush the drumsticks with the teriyaki glaze on all sides. Return the baking sheet to the oven and roast until the broccoli and potatoes are tender and charred in spots and the drumsticks are completely cooked through and read an internal temperature of 160 degrees F, 20 to 25 minutes more. Divide chicken and vegetables between two plates and serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 28532,"Furikake Ahi with Cilantro Dip 1 1/2 cups furikake spice Four 8-ounce ahi steaks (yellowfin or big eye tuna) Butter, for searing
2 cups mayonnaise, preferably Best Foods 2 tablespoons minced garlic
2 tablespoons minced fresh ginger
1 tablespoon olive oil
1 teaspoon Worcestershire sauce, preferably Lea & Perrins
1 bunch fresh cilantro
Juice of 1 lemon plus lemons, for garnish
Serving suggestions: rice and salad Instructions: For the tuna: Put furikake spice on a large plate, then coat the ahi on both sides with furikake. Preheat a nonstick pan, then add butter. Sear ahi steaks on both sides, 10 to 15 seconds per side for rare to medium-rare. For the cilantro dip: Combine mayonnaise, garlic, ginger, oil, Worcestershire, cilantro and lemon juice in a food processor. Serve tuna with rice, salad and the cilantro dip. ","[Sauvignon Blanc, Pinot Grigio, Riesling, Sparkling Shiraz]" 28533,"Banana-Yam Casserole 2 tablespoons unsalted butter, for greasing the baking dish 1 1/2 pounds yams, peeled and cut lengthwise into 1-inch thick slices 5 ounces (about 32) sweetened round crackers (recommended: Maria Crackers), or graham crackers 3/4 cup whole almonds, coarsely chopped 1 teaspoon ground cinnamon 1/2 teaspoon salt 6 tablespoons (3/4 stick) chilled unsalted butter, diced 4 large ripe but firm bananas, peeled and halved lengthwise 1 (10 1/2-ounce) bag mini marshmallows Instructions: Preheat the oven to 400 degrees F. Coat the bottom of a 13 by 9 by 2-inch glass baking dish with 2 tablespoons butter. Set aside In a heavy medium pot add the yams and cover with cold water. Bring to a boil over high heat. Reduce the heat and simmer until tender, about 10 minutes. (The color of the yams will turn brighter). Meanwhile, put the crackers, almonds, cinnamon, and salt in a food processor and pulse a few times to combine until coarse but not fully ground. Add 6 tablespoons butter and pulse until the mixture forms lumps slightly larger than peas. Refrigerate the streusel topping until ready to use. Spread half of the bananas and yams in 1 layer in the bottom of the prepared dish. Sprinkle with half of the streusel and half of the marshmallows. Repeat to make 1 more layer. Bake until the marshmallows are golden, about 25 minutes. Serve warm. ","[Chardonnay, Riesling, Moscato, Sparkling Shiraz]

" 28534,"4th of July Crispy-Treat Cheesecake Bars Cooking spray 3 tablespoons unsalted butter 5 ounces mini marshmallows 2 teaspoons honey 1/2 teaspoon pure vanilla extract Kosher salt 4 cups crispy rice cereal One 1/4-ounce packet unflavored powdered gelatin Two 8-ounce packages cream cheese, at room temperature 1 cup sour cream 1 cup confectioners' sugar 1 tablespoon fresh lemon juice 1/2 teaspoon pure vanilla extract Kosher salt 2 cups mixed raspberries and blueberries, for topping Instructions: For the crispy layer: Line a 9-inch square pan with foil, leaving a 2-inch overhang on two sides. Lightly coat the foil and a wooden spoon with cooking spray. Melt the butter in a medium saucepan over medium heat. Add the marshmallows, honey, vanilla and a pinch of salt, and stir with the prepared wooden spoon until the marshmallows have completely melted, 4 to 5 minutes. Add the rice cereal, and stir until the mixture is fully combined. Transfer the mixture to the prepared pan, and press into an even layer. Let sit at room temperature until firm, about 20 minutes. For the cheesecake layer: Meanwhile, combine the gelatin with 2 tablespoons water in a small microwave-safe bowl, and set aside to soften, about 5 minutes. Beat the cream cheese on medium-high speed in the bowl of a stand mixer fitted with a paddle attachment (or in a large bowl if using a hand mixer) until completely smooth, about 1 minute. Scrape down the sides of the bowl. Add the sour cream, sugar, lemon juice, vanilla and a pinch of salt, and beat on medium high speed until incorporated and smooth, about 1 minute. Microwave the gelatin until melted, stirring as needed, about 30 seconds. Add the gelatin to the cream cheese mixture, and beat on medium high speed to combine, about 30 seconds. To assemble: Pour the cream cheese-gelatin mixture over the cooled crispy layer, and spread out evenly. Wrap the pan loosely with plastic wrap, and refrigerate until the cheesecake layer is set, about 2 hours. (The bars can be assembled and refrigerated overnight.) Cut into 16 bars, and top each with raspberries and blueberries before serving. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]

" 28535,"Berry Clafouti with Creme Fraiche 2 eggs 1/3 cup sugar 1/2 vanilla bean, split and scraped 3 tablespoons flour Pinch salt 2/3 cups creme fraiche 1/3 cup milk 1 pint mixed berries: strawberries, blueberries, raspberries, blackberries 1 tablespoon confectioners' sugar, plus extra for dusting Instructions: Preheat oven to 375 degrees. Whisk together the eggs and sugar until frothy. Add vanilla specks, flour, and salt. Mix until incorporated. Fold in the milk and 1/2 the creme fraiche. Spray a 10-inch Teflon pan with vegetable spray. Pour 1/3 of the batter into the pan. Bake in the oven for 3 minutes, just until the batter sets. Remove pan from oven and spread the mixed berries on as the next layer. Pour remaining batter over the berries. Return the pan to the oven and continue baking for 12 to 16 minutes, or until the edges start to brown and the middle rises. Take out and let cool for 20 minutes. Mix the remaining 1/3 cup of creme fraiche with the confectioners' sugar. Cut the clafouti into 4 to 6 wedges, dust with the extra confectioners' sugar and serve with the remaining berries and sweetened creme fraiche. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 28536,"Beef Tostadas 2 tablespoons vegetable oil 1/2 small red onion, chopped 2 cloves garlic, minced 3/4 pound ground beef Kosher salt 2 tablespoons tomato paste 1 tablespoon chili powder 1 15-ounce can refried beans 1/3 cup sour cream 8 corn tostadas (flat, hard taco shells) 1 1/2 cups shredded monterey jack cheese Shredded lettuce, hot sauce and/or cilantro, for topping Instructions: Heat the vegetable oil in a large skillet over medium-high heat. Add the onion and cook until softened, about 5 minutes. Add the garlic and cook, stirring, 1 minute. Add the beef and 1/2 teaspoon salt and cook, breaking up the meat, until browned, about 3 minutes. Add the tomato paste and chili powder and cook, stirring, about 2 more minutes. Meanwhile, heat the refried beans in a small saucepan. Thin the sour cream with about 2 tablespoons water in a small bowl. Spread the beans on the tostadas, then top with the beef and cheese. Drizzle with the sour cream. Top with lettuce, hot sauce and/or cilantro. ","[Malbec, Tempranillo, Garnacha, Zinfandel]" 28537,"County Fair Turkey Legs with Sweet and Spicy BBQ Sauce 4 turkey legs 1 tablespoon paprika 2 teaspoons chili powder 2 teaspoons ground cumin 2 teaspoons kosher salt 2 teaspoons ground thyme 1 teaspoon garlic powder 1 teaspoon freshly ground black pepper 1/4 cup honey 1/4 cup bottled BBQ sauce 1 tablespoon honey 1 tablespoon hot sauce or to taste 1 tablespoon soy sauce Instructions: For the turkey legs: Set the turkey legs on a baking sheet and wrap the bone end with foil. Mix the paprika, chili powder, cumin, salt, thyme, garlic powder and pepper together in a small bowl, then sprinkle over the turkey legs liberally. Refrigerate for 1 to 2 hours. Preheat the oven to 325 degrees F. Roast the turkey legs until golden brown with an internal temperature of 160 degrees F, 40 to 45 minutes. Turn the oven to the broil setting. Brush the legs with the honey and return to the oven to broil until the skin is caramelized, 1 to 2 more minutes. For the sweet and spicy BBQ sauce: Meanwhile, mix the BBQ sauce, honey, hot sauce and soy sauce together in a bowl. Serve alongside the turkey legs. ","[Zinfandel, Merlot, Syrah, Malbec]" 28538,"Pork Chops Smothered with Peppers and Onions 4 bone-in pork chops, 1 1/2-inches thick, at room temperature Kosher salt and freshly ground black pepper 3 tablespoons EVOO 4 cloves garlic 1 large onion 1 to 2 cubanelle peppers 1 red bell pepper, seeded 1 red cl pepper 1 teaspoon fennel seeds 2 tablespoons tomato paste 1/2 cup dry white or red wine 1 1/2 cups chicken stock Instructions: Preheat the oven to 400 degrees F. Sprinkle the chops with liberal amounts of salt and black pepper.
Heat 2 tablespoons of the EVOO in a large skillet over medium-high to high heat. When the oil begins to smoke, add the chops and brown on both sides, 3 to 4 minutes per side.
While the chops cook, slice the garlic, onion and peppers.
Remove the chops from the skillet and add the remaining tablespoon oil. Then add the fennel seeds, garlic, onions and peppers and toss to soften, 5 minutes. Next, add the tomato paste and stir 1 minute. Deglaze the pan with the wine, add the stock and stir. Nest the pork into the pan and move the peppers and onions on top of the meat. Place in the oven and roast to an internal temperature of 165 degrees F, about 10 minutes. ","[Cabernet Sauvignon, Merlot, Syrah, Tempranillo]" 28539,"Chicken Fajita Salad 1 tablespoon chili powder 1 tablespoon ground cumin
1 teaspoon garlic powder
1 teaspoon granulated sugar
1 teaspoon kosher salt
1/2 teaspoon red pepper flakes
1/2 teaspoon freshly ground black pepper
4 tablespoons olive oil, plus more for brushing the grill 6 boneless, skinless chicken breasts
2 red bell peppers, quartered
2 yellow bell peppers, quartered
3 ears corn, silks and husks removed, halved crosswise
3 avocados, halved and pitted 1/2 lime, for squeezing 1/2 cup olive oil 2 tablespoons fresh cilantro, chopped
1 teaspoon lime zest plus 1/4 cup lime juice
1 teaspoon kosher salt
1/2 teaspoon chili flakes
1 head romaine lettuce, leaves separated 1 head butter lettuce, leaves separated
1 bunch fresh cilantro sprigs, whole
1 pint grape tomatoes, halved lengthwise 4 limes, halved crosswise
1 wheel cotija cheese, broken into large chunks
Instructions: For the fajita mix: Mix the chili powder, cumin, garlic powder, sugar, salt, red pepper flakes and black pepper in a bowl. For the salad: Heat a grill or grill pan over medium-high heat and brush with olive oil. Sprinkle a third of the fajita mix over one side of the chicken breasts. Place the chicken seasoned-side down on the grill and sprinkle another third of the fajita mix over the top of the chicken. Grill the chicken until cooked through, about 5 minutes per side; this will depend on the size of the breasts. Remove the chicken to a baking sheet to cool. While the chicken is cooling, add 2 tablespoons olive oil and the remaining fajita mix to a large mixing bowl and whisk together. Add the peppers and toss to coat. Place the peppers on the grill and cook, turning to get good grill marks, about 3 minutes per side. Remove to the baking sheet to cool. Brush the corn with the last 2 tablespoons olive oil. Arrange the corn on the grill and cook, turning frequently, until cooked and brown, about 10 minutes total. Remove to a plate to cool. Slice the chicken crosswise but keep the slices together. Slice the avocado crosswise, keeping the slices together like the chicken. Squeeze a bit of lime juice over top to prevent the slices from browning. For the cilantro lime dressing: Add the olive oil, cilantro, lime zest and juice, salt and chili flakes to a mason jar and shake until emulsified. For the assembly: Arrange the lettuce leaves on a large board or platter. Cluster the chicken breast slices, avocado slices and peppers among the leaves. Tuck in the corn cobs here and there and do the same with the sprigs of cilantro. It should look more free-form than composed. Add the tomatoes, limes halves and chunks of cheese in the same way. Drizzle a bit of dressing over the salad to give it a hint of flavor and serve the rest on the side. ","[Rioja, Tempranillo, Garnacha, Pinot Noir]" 28540,"South-Of-Something Chicken 1 teaspoon ground coriander 1 teaspoon smoked paprika 1/2 teaspoon ground cumin
Kosher salt and freshly ground black pepper Two 3 1/2- to 5-pound whole chickens (\roaster\ size)
Olive or vegetable oil, as needed
One 28-ounce can chopped tomatoes
6 cloves garlic, chopped
2 cups minced yellow onions Instructions: Preheat the oven to 375 degrees F. In a small bowl, mix together the coriander, smoked paprika, cumin. 1 tablespoon salt and 1 teaspoon ground black pepper. Lightly coat the chickens with oil, then sprinkle generously with the salt and spice mixture. Combine the tomatoes, garlic and onions in a large roasting pan and place the two chickens on top, breast-side up. Roast until an instant-read thermometer inserted in the thigh registers 160 degrees F, about 45 minutes (as the chicken rests, the temperature will rise to 165 degrees F). Transfer the chicken to a large carving board to rest, then place the roasting pan on the stovetop and bring the tomato mixture to a boil. Boil for 1 minute and season to taste with salt and pepper. Puree with a hand blender or transfer to a blender to process until smooth. Reserve the sauce and serve the chicken. After serving the chicken, pull any remaining meat from the bones and mix with the sauce. Freeze in small containers for up to 3 months. ","[Rioja, Tempranillo, Garnacha, Barbera]" 28541,"Parmesan Broccoli and Cauliflower Salad 2 1/2 cups bite-sized broccoli florets 2 1/2 cups bite-sized cauliflower florets 2 eggs, lightly beaten 1 cup grated Parmesan 1/2 to 1 cup olive oil 1/2 teaspoon kosher salt 4 cups lightly packed fresh spinach leaves 1/2 lemon, zested 1 lemon, juiced 1/4 cup extra-virgin olive oil 1/2 teaspoon freshly ground black pepper Instructions: Place the broccoli and cauliflower in a large bowl. Toss with the beaten eggs to coat evenly. Place the Parmesan in a large tray or baking dish and dredge the vegetables in the cheese, pressing to coat evenly. Pour olive oil in a large heavy skillet until the olive oil is 1/4-inch deep, about 1/2 cup depending on the size of your skillet. Warm the olive oil over medium-high heat. When the oil is hot, carefully add the Parmesan-coated vegetables. Do not overcrowd the pan. Cook in batches, if necessary. Let the vegetables cook until a crust forms, about 3 minutes per side. Turn the vegetables only when they easily release from the bottom of the pan. Drain on paper towels and season with salt. Place the spinach in a large bowl. In a small bowl, whisk together the lemon zest, lemon juice, extra-virgin olive oil, salt, and pepper. Drizzle the spinach with the vinaigrette and toss to coat. Add the Parmesan coated vegetables. Toss and serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 28542,"Chicken and Asian Noodle Salad 5 tablespoons rice wine vinegar 2 tablespoons white or yellow miso 1/4 teaspoon sesame oil 2 (6-ounce) boneless, skinless chicken breasts, cooked and thinly sliced 4 ounces dried Chinese plain or somen noodles, cooked according to package instruction 1 cup cherry tomatoes, halved 1 cup green beans, blanched 2 ounces arugula or other baby lettuce (about 2 1/2 cups loosely packed) 1/4 cup, loosely packed, roughly chopped cilantro 2 papayas, halved, peeled, and seeded, optional Instructions: In a small non-reactive bowl, whisk together rice wine vinegar, miso, and sesame oil until well combined. Set aside. In a medium size bowl, combine chicken, noodles, tomatoes, green beans, arugula or other salad greens, and cilantro. Drizzle miso vinaigrette over salad and toss until evenly coated. Taste and adjust seasoning. If using papayas, place half a papaya on each of 4 plates. Divide salad evenly among papaya halves or serve in cool Asian-style bowls if you're entertaining. ","[Sauvignon Blanc, Pinot Grigio, Gewrztraminer, Riesling]" 28543,"Coconut Layer Cake 6 egg whites 12 tablespoons cool unsalted butter, cut into pieces 1 cup sugar 1 teaspoon pure vanilla extract 1 teaspoon pure coconut or almond extract 3 cups sifted cake flour 1 1/2 tablespoons baking powder 1 cup milk 2 egg whites 6 tablespoons cold water 1 1/2 cups sugar 1/2 teaspoon cream of tartar 1 teaspoon pure vanilla extract 2 to 3 cups sweetened shredded or flaked coconut Instructions: In a mixer fitted with a whisk attachment (or using a hand mixer), whip the egg whites until stiff but not dry. Refrigerate. Heat the oven to 350 degrees F. In a mixer fitted with a paddle attachment (or using a hand mixer), cream the butter until smooth. With the mixer running, slowly add the sugar and mix. Add the vanilla, almond, or coconut extract and mix well. Sift the flour 3 times with the baking powder (this is to lighten the cakes). Add a third of the flour mixture to the butter mixture and mix. Add half of the milk to the butter mixture and mix. Add another third of the flour mixture and mix. Add the remaining milk and mix. Add the remaining flour and mix until smooth. Fold in the egg whites. Cut 2 round parchment disks to fit 9-inch cake pans. Butter and flour the pans then place the parchment disks on the bottom of the pans. Divide the batter evenly between the 2 pans. Bake until firm to the touch and almost dry in the center, 20 to 25 minutes. Let cool in the pan. Make the frosting: Off the heat, combine the egg whites, cold water, sugar and cream of tartar in the top of a double boiler. Whisk until smooth. Place over boiling water and whisk constantly or beat with a hand mixer until the frosting is stiff and holds peaks (this will take about 10 to 15 minutes). Remove from the heat and whisk in the vanilla. Let cool, whisking often. Turn out the cakes and brush off any crumbs. Place 1 layer on a cake stand and cover it with frosting. Place the second layer top side down and press lightly. Frost the top and sides. Press coconut all over the surface of the cake and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]

" 28544,"Tomato, Avocado and Basil Omelet Over Grilled Bread 3 tablespoons extra-virgin olive oil 2 garlic cloves, sliced 4 (1 to 1 1/2-inch thick) slices Italian bread) 6 eggs 3 tablespoons chopped Italian parsley, plus more for garnish (optional) Salt and freshly ground pepper 4 to 6 thick slices ripe tomato 1 small avocado, peeled and sliced 6 to 8 basil leaves, chopped, plus more for garnsih (optional) Grated provolone cheese (optional) Instructions: Preheat the broiler or oven to 400 degrees. In a small bowl, combine 1 tablespoon of the olive oil with garlic, and let sit for 10 minutes. Brush 1 side of the bread with the seasoned oil, and put it under the broiler until lightly browned, 2 or 3 minutes. Set the bread aside and leave the broiler on. Whisk the eggs with the parsley and salt and pepper to taste. Heat an 8 to 10-inch skillet over medium heat, and add 1 tablespoon of oil, swirling the pant to coat the bottom. Pour in half the egg mixture. Use a spatula to push the cooked egg toward center, tilting the pan in a circular motion so that the uncooked egg flows to the outside. When the eggs are no longer runny, remove the omelet from the heat and arrange half the tomato, avocado, and basil on top. Put under the broiler until the eggs are cooked and the vegetables are warm, about 2 minutes. Using a spatula fold the omelet in half, sprinkle it with cheese if you wish and then fold it in quarters. Cover it to keep, and cook the second omelet in the same way. Arrange the grilled bread on 2 plates and put the omelets on top. Garnish with basil or parsley if you choose. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]

" 28545,"Curried Sweet Potato Puree 4 medium sweet potatoes (about 1 3/4 pounds) 1/2 cup unsweetened almond milk 1/2 teaspoon curry powder 4 thin slices peeled fresh ginger Kosher salt 1/2 lime Toasted sliced almonds, for garnish, optional Chopped cilantro, for garnish, optional Instructions: Preheat the oven to 400 degrees F. Wrap each sweet potato in foil, put on a baking sheet and bake until soft, 1 hour. Let cool slightly.
Combine the almond milk, curry powder and ginger in a small saucepan. Bring to a boil, reduce the heat and simmer until the mixture is reduced by a third, about 5 minutes. Discard the ginger.
Pour any sugary juices from the sweet potato foil wrappers into a food processor. Peel the sweet potatoes and add the flesh to the food processor. Add the almond milk mixture and 1/2 teaspoon salt and puree until smooth.
Transfer to a serving bowl and squeeze the lime over the finished puree. Garnish with almonds and cilantro if desired and serve warm. ","[Riesling, Gewrztraminer, Pinot Grigio, Vermentino]" 28546,"Garden Chicken Burger 1 pound ground lean chicken 1/2 cup finely grated zucchini 1/2 cup finely grated carrot 4 chopped scallions, white and green, chopped 1/4 cup hummus 1/4 cup chopped flat-leaf parsley 2 cloves garlic, minced 2 teaspoons ground coriander 1 teaspoon ground cumin Kosher salt and freshly ground pepper 1 tablespoon extra-virgin olive oil 4 whole wheat burger buns or pitas, for serving Sliced tomato, cucumber, lettuce, red onion, and some plain yogurt, for serving Instructions: 1.Put the chicken in a bowl and add the zucchini, carrot, scallion, hummus, parsley, garlic, coriander and cumin. Mix the meat and flavorings together by hand, or with a wooden spoon, until evenly combined. Form into four burgers, about 1/2-inch thick. (If the mixture is very soft, transfer the burgers to a plate and refrigerate for 10 minutes.) 2. Heat a nonstick skillet over medium heat. Brush burgers lightly with olive oil and season with 1 1/2 teaspoons salt and some pepper. Add burgers to the pan and cook until browned and cooked through, about 5 to 8 minutes on each side, or until an instant-read thermometer inserted into the sides of the burgers registers between 165 and 170 degrees F. Set aside to rest for 5 minutes. Serve burgers on a toasted bun or in a pita with toppings as desired. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 28547,"Chipotle Skirt Steak with Green Beans 1/4 teaspoon grated orange zest, plus 2 tablespoons orange juice 1 chipotle cl pepper in adobo, finely chopped, plus 1 tablespoon sauce from the can 1 teaspoon ground cumin 1 teaspoon ground coriander 1 1/4 pounds skirt steak, cut into 4 pieces 2 tablespoons unsalted butter, at room temperature 1 tablespoon chopped fresh parsley, plus more for topping Kosher salt 1 1/2 pounds green beans, trimmed 1 small red onion, halved and sliced 4 teaspoons extra-virgin olive oil Instructions: Preheat a grill to medium high. Combine the orange juice, adobo and 1/2 teaspoon each cumin and coriander in a shallow dish. Add the steak and turn to coat. Set aside to marinate, 15 minutes. Meanwhile, combine the butter with the orange zest, chopped chipotle, parsley and 1/4 teaspoon salt; refrigerate until ready to serve. Crimp the edges of a 24-inch-long piece of foil to create a rimmed tray; set aside. Place the green beans in a large microwave-safe bowl with 1 tablespoon water; cover with plastic wrap and microwave until crisp-tender, 5 to 7 minutes. Drain and return to the bowl; add the red onion, olive oil, the remaining 1/2 teaspoon each cumin and coriander and 1/2 teaspoon salt. Spread the vegetables on the foil tray. Transfer the tray to the grill and cook, tossing the vegetables occasionally, until they are tender and lightly charred, about 10 minutes. Remove the steak from the marinade and grill 3 to 5 minutes per side for medium rare; transfer to a cutting board and let rest 5 minutes, then slice against the grain. Top the steak with the chipotle butter. Season the vegetables with salt and top with parsley. Serve with the steak. ","[Malbec, Tempranillo, Garnacha, Zinfandel]" 28548,"Ice Cream S'mores Cups 1 cup graham cracker crumbs, available on baking aisle 2 tablespoons melted butter 4 scoops vanilla or chocolate ice cream 1 bittersweet chocolate bar 4 large marshmallows Instructions: Combine graham cracker crumbs and butter. Press 1/4 of the crumbs into the bottom of 4 dessert cups, lining the sides and bottom of each cup. Fill cups with vanilla or chocolate ice cream. Shave curls of bittersweet chocolate over cups using a vegetable peeler. Thread marshmallows on to a metal skewer. Hold the skewer over a burner at high heat and toast the marshmallows. Top each cup with a toasted marshmallow and serve. ","[Chardonnay, Riesling, Moscato, Pinot Grigio]" 28549,"Applesauce Apple Tart 1 (9-inch/23 cm) baked sweet tart shell* 6 applesauce apples, unpeeled (recommended: Braeburn) 1/4 cup/55 g brown sugar 1/4 teaspoon ground nutmeg 1/4 cup/60 ml water 2 baking apples (recommended: royal gala apples, or other variety that keeps shape during cooking) 2 tablespoons melted butter Instructions: Heat the oven to 400 degrees F. Chop the applesauce apples and put them in a saucepan with 2 tablespoons of the brown sugar, the nutmeg, and 1/4-cup/60 ml water. Cook, stirring occasionally, until very soft. Put the apple mixture through a food mill to remove the skins and seeds. You should have about 1-1/2 cups/375 ml applesauce.
Peel and very thinly slice the royal gala apples. Toss with the remaining brown sugar and melted butter. Spread the applesauce in the base of the baked tart shell and arrange the sliced apples over top. Brush the apple with any butter and sugar remaining in the bottom of the bowl. Bake until the apples slices are very soft and golden, about 20 minutes, depending on their thickness. Remove the tart from the oven and let cool slightly. Unmold. Serve warm or completely cool for a firmer tart with vanilla ice cream or a spoonful of creme fraiche. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 28550,"Messy Wild Wacky Chicken Wings 1 tablespoon chili powder 1 tablespoon granulated garlic 1 tablespoon paprika 1 tablespoon freshly cracked black pepper 1 teaspoon salt 2 pounds chicken wing drumettes 1 tablespoon olive oil 2 cloves garlic, minced 1 1/2 tablespoons minced fresh ginger 1/2 cup soy sauce 1 tablespoon plus 2 teaspoons light brown sugar 1 teaspoon crushed red pepper flakes 1 tablespoon cornstarch Peanut oil, for frying 1 cup cornstarch 1 cup all-purpose flour Black sesame seeds, for serving White sesame seeds, for serving Thinly sliced scallions, for serving Instructions: For the wings: In a bowl, combine the chili powder, granulated garlic, paprika, pepper and salt. Pat the wings dry with paper towels. Add the wings to the bowl with the spice mixture and toss to coat. Let sit for a few minutes. For the glaze: Heat the olive oil over medium heat in a saucepan. Add the garlic and ginger and cook for 1 minute. Add the soy sauce, brown sugar, crushed red pepper flakes and 1/4 cup water and stir until the sugar is dissolved. In a small bowl, mix together the cornstarch and 2 tablespoons water until smooth. Stir the cornstarch mixture into the sauce and simmer until thickened. Turn off the heat. Preheat a deep fryer filled with peanut oil to 350 degrees F, or fill a large heavy pot with 3 to 4 inches of peanut oil and heat to 350 degrees F. In a large bowl, combine the cornstarch and flour and stir. Add the seasoned wings and toss to lightly coat. Shake off any excess and fry the wings in batches until golden brown and cooked through, about 6 minutes. Drain the wings on paper towels to soak up any extra oil. Put the wings in a large bowl, pour the glaze over the top and toss to coat. Transfer the wings to a serving plate and sprinkle with the black and white sesame seeds and scallions.
","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 28551,"Zucchine alla Scapece: Zucchini Finished in Vinegar Extra-virgin olive oil, for frying, plus extra for seasoning 5 small zucchinis, thinly sliced Small bunch fresh mint, leaves picked and chopped 2 cloves garlic, quartered Splash white wine vinegar Salt Instructions: Heat up extra-virgin olive oil in a deep, heavy-bottomed pan for frying. Gently place the zucchini in hot oil and fry until golden. Then place the zucchini on an absorbent paper towel to drain excess the oil. Allow to cool. Place the fried zucchini, mint leaves, and garlic into a bowl. Season the zucchini with fresh extra-virgin olive oil, white wine vinegar, and salt. Mix well to coat evenly. Remove the quartered garlic cloves before serving. ","[Vermentino, Sauvignon Blanc, Grner Veltliner]" 28552,"S 'Mores at the Door 1 box graham crackers 1 bag marshmallows 4 bars good quality milk chocolate (recommended: Scharffen Berger) Halloween cookie cutters Instructions: Lay the graham crackers in a single layer on a microwave-safe plate. Heat them in the microwave for 30 seconds to 1 minute on high. Using a metal cookie cutter, cut the graham crackers into a Halloween shape (pumpkins, bats, cats, and eyeballs without too many little details work best). Light a hibachi on a table near your door. Make sure there is fireproof stone underneath to prevent melting things. Next to the hibachi, put some wooden skewers. Set out a tray of the marshmallows, graham cracker shapes and chocolate near the hibachi. Encourage trick or treaters to make their own s'mores at the door! ","[Chardonnay, Riesling, Moscato, Merlot]" 28553,"Fluffy Marshmallow Cream 1/4 cup plus 2 tablespoons water 1 1/4 cup light corn syrup 3/4 cup plus 1 tablespoons sugar 4 large egg whites Pinch salt Pinch cream of tartar 2 teaspoons vanilla extract Instructions: In a small saucepan, fitted with a candy thermometer, bring the water, corn syrup and 3/4 cup sugar to 246 degrees (firm ball stage). In the meantime, in the completely clean and dry bowl of an electric mixer, whisk the egg whites, salt, and cream of tartar until creamy and foamy. Still whisking, sprinkle in the tablespoon of sugar and continue to whisk until the whites hold very soft peaks. With the mixer on slow, carefully drizzle in the hot syrup. Turn the mixer to high and whisk until thick, fluffy and just warm, about 7 minutes. Turn the mixer to high and whisk until thick, fluffy and just warm, about 7 minutes. Turn the mixer to low and whisk in the vanilla extract. ","[Chardonnay, Moscato, Riesling, Vinho Verde]" 28554,"Small Strawberries with Lemon 2 pints small berries, whole or halved, stemmed and hulled 1 lemon, zested and juiced 2 teaspoons sugar A handful fresh mint leaves, torn or shredded Instructions: Toss the berries with the lemon and sugar in a serving bowl. Let stand for a few minutes, then stir in the mint and serve. ","[Prosecco, Sauvignon Blanc, Ros]" 28555,"How to Make Eggplant Parmesan | Eggplant Parmigiana 1/4 cup extra-virgin olive oil 3 medium yellow onions, peeled, halved, and cut into thin slices 6 cloves garlic, peeled and grated Kosher salt 1 tablespoon crushed red pepper flakes 1 tablespoon granulated sugar 3 (28-ounce) cans San Marzano whole plum tomatoes 2 medium eggplants, washed and cut into 1/2-inch thick rounds (about 2 1/2 pounds) 1/2 cup all-purpose flour Freshly ground black pepper 5 large eggs 3 tablespoons whole milk 4 cups Italian-style breadcrumbs 1 tablespoon dried oregano 1 tablespoon fresh thyme leaves Vegetable oil, for frying, as needed, about 1 1/2 to 2 cups 1 1/2 pounds mozzarella cheese, cut into thin slices 1/2 cup grated Parmesan 1 pound provolone cheese, grated 2 handfuls fresh basil, leaves only, torn Instructions: For the tomato sauce: In a large skillet, heat the olive oil over medium-high heat. Add the onion and garlic and season with salt and red pepper flakes. Cook until the onions become translucent, 3 to 5 minutes. Add the sugar and the canned tomatoes. Use a wooden spoon to break up some of the whole tomatoes and cook 10 to 15 minutes over medium heat, stirring from time to time. Taste for seasoning, the tomatoes should be fairly broken down and the flavors coming together. Cook for another few minutes if the tomatoes still taste like they need a little more time to break down. Set aside to cool. For the eggplant (this step is optional, leave it out if you have limited time): Arrange the eggplant rounds in a single layer on 2 baking sheets. Sprinkle with salt on both sides of each slice and allow it to sit for about 1 hour. Salting it draws out the liquid and bitter flavor. After an hour, rinse with cold water and dry them thoroughly with a kitchen towel. Put the flour in a medium bowl and season with salt and pepper. In another bowl, whisk together the eggs and milk and season with salt and pepper. In a third bowl, combine the breadcrumbs with the oregano and fresh thyme leaves and season with salt and pepper. Dip each eggplant slice in the flour and shake off any excess. Then, dip in the egg mixture, and finally in the breadcrumbs. Make sure to coat both sides of each slice of eggplant. Arrange them in single layers on the baking sheets. In a large skillet, pour enough oil to accumulate about 1/2-inch in the bottom. Heat the oil until it begins to smoke lightly (alternatively, test with a thermometer and wait until the oil registers between 380 degrees F and 400 degrees F). Use a pair of kitchen tongs to add a single layer of the eggplant to the pan. Cook them until they are golden brown, about 2 minutes on each side. Remove from the oil and transfer to a baking sheet fitted with a kitchen towel so the eggplant can drain as the others cook. Season lightly with salt. Take care to reheat the oil back up to temperature before adding another batch of slices to the pan. Preheat oven to 350 degrees F. To assemble: In a 9 by 13-inch flameproof baking dish, spoon about 1/4 of the tomato sauce on the bottom. Top with a layer of the fried eggplant; the eggplant slices can overlap slightly. Top with about 1/3 of the mozzarella slices. Sprinkle with about 1/4 of the Parmesan and provolone cheeses. Top with a layer of torn basil leaves. Spoon sauce and repeat the layering 2 more times to make 3 layers. End with the remaining mozzarella. Carefully press the layers down firmly into the dish once assembled. Place the dish in the top part of the oven and cook until the cheese is melted and bubbly, 35 to 40 minutes. For extra browning, put the dish under the broiler for a minute or two just before serving to get an extra brown cheesy top. I always nibble on a bit of that before sharing it with my friends! ","[Barolo, Chianti, Dolcetto, Montepulciano]" 28556,"Kids Can Make: Healthy Taco Popcorn 20 large sun-dried tomatoes (not oil-packed; about 3 ounces), cut into 1/4-inch strips 2 tablespoons nutritional yeast 2 teaspoons chili powder 2 teaspoons ground cumin 1 teaspoon dried oregano Pinch cayenne pepper Kosher salt 1 teaspoon olive oil 3 tablespoons unsalted butter, melted 1/2 cup popcorn kernels Instructions: Make the Spice Mix: Put half the tomato strips in a single layer on a microwavable plate. Microwave in 30-second increments, checking the texture in between, until they begin to harden but are still red and slightly pliable, 1 to 2 minutes. (They may begin to brown and taste bitter if cooked too long.) Let sit until cool and completely hardened, about 2 minutes. Repeat with the remaining tomato strips. Transfer the cooled tomato strips to a spice grinder, and grind to a powder. Discard any pieces that won't grind. Add the nutritional yeast, chili powder, cumin, oregano, cayenne and 1 teaspoon salt, and grind to a fine powder. Make the taco popcorn: Heat the oil in a large pot over medium heat. Add the popcorn kernels. When one pops, cover the pot, and cook, shaking the pot constantly, until the popping subsides to 1 pop every 20 seconds. Pour in the melted butter, and toss to coat. Add 2 heaping tablespoons of taco spice and 1/2 teaspoon salt, and toss again to coat. Store the remaining taco spice blend at room temperature in an airtight container for up to 2 weeks. (You'll have enough to make 3 more batches of popcorn.) ","[Sauvignon Blanc, Vermentino, Grner Veltliner, Albari?o]" 28557,"Chocolate Souffles 2 tablespoons butter, plus more for coating ramekins 1/4 cup granulated sugar, plus more for coating ramekins 8 ounces good quality dark chocolate, chopped 7 eggs, separated Pinch salt Melted vanilla bean ice cream, for serving Instructions: Preheat the oven to 350 degrees F. Butter 6 ramekins or 1 large souffle dish and coat with granulated sugar, tapping the side of the ramekins while upside down to remove any excess sugar. Heat the chocolate and butter in a glass bowl over simmering water in a double boiler, until blended, stirring occasionally. When blended, remove the bowl from the double boiler. Using a hand mixer, beat the egg whites with a pinch of salt in a mixing bowl until soft peaks form. Add the 1/3 cup granulated sugar gradually, beating constantly until stiff peaks form. In a small bowl, whisk the egg yolks until slightly paler in color. Add the whisked egg yolks to the melted chocolate mixture, then fold in the egg whites. Spoon or pipe the chocolate mixture into the prepared ramekins and arrange them on a baking sheet. Carefully put them in the middle of the oven and bake until the souffles are risen and cooked, about 18 to 25 minutes Remove the souffles from the oven and serve immediately with melted vanilla bean ice cream, in a pitcher, to be poured over the souffles. Enjoy! Other serving suggestions: lightly sweetened whipped cream or a dusting of powdered sugar or cocoa powder. Cook's Note: To help the souffles rise evenly, run the tip of your thumb around the inside edge of the ramekins before baking. ","[Bordeaux Blend, Pinotage, Tempranillo, Barolo]

" 28558,"Homemade Roasted Tomato Soup 4 pounds plum tomatoes, halved and seeds removed 1/4 cup plus 2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper 1/4 teaspoon sugar
6 sprigs fresh thyme
1 large onion, diced
3 cloves garlic, chopped
3 cups vegetable stock
1 bay leaf
1/2 cup heavy cream
3 tablespoons chopped fresh basil, plus whole leaves for garnish
cl-infused oil, for drizzling Instructions: Preheat the oven to 400 degrees F and line a baking sheet with parchment paper. Place the tomatoes cut-side up in a single layer on the baking sheet. Drizzle with 1/4 cup olive oil and sprinkle with 1 teaspoon salt, 1/4 teaspoon pepper and the sugar. Scatter the thyme sprigs over the tomatoes. Roast until the tomatoes are wrinkled and soft, about 1 hour. Let cool until cool enough to handle. Discard the thyme sprigs. Gently peel off and discard the tomato skins. Heat the remaining 2 tablespoons olive oil in a large Dutch oven over medium heat. Add the onions and a pinch of salt and cook until the onions start to lightly brown around the edges, about 3 minutes. Add the garlic and cook until fragrant, about 1 minute. Add the tomatoes, vegetable stock and bay leaf and simmer, partially covered, for 30 minutes. Reduce the heat to low, add the cream and chopped basil and simmer for 5 more minutes. Remove the bay leaf and use an immersion blender to puree the soup until smooth. Season to taste with about 2 teaspoons salt and some freshly ground black pepper. When ready to serve, top with a drizzle of cl-infused oil and garnish with some basil leaves. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Barbera]" 28559,"Black Fruits in Lavender Honey Glaze LAVENDER HONEY GLAZE: 1-1/2 teaspoons lavender blossoms, dried 1/2 cup honey, warmed 1 tablespoon fresh orange zest 1/2 cup orange juice, fresh squeezed FRUIT SALAD: 4 cups California blue-black seedless grapes 3 cups blackberries 3 cups dark, sweet cherries (such as Bing), pitted 2 cups black-skin plums, sliced 12 fresh lavender blossom sprigs, for garnish Instructions:

1. In a small bowl, whisk together lavender honey glaze ingredients until well combined.
2. In a large bowl, combine fruits for salad.
3. Pour lavender honey glaze over fruits and toss gently to coat.
4. Garnish with fresh lavender blossom sprigs. Lavender, which is used in many Provencal French dishes, adds a fragrant note to this fruit salad. Sage or thyme also works well. Nutritional Stats: Calories 127; Protein 1.2g; Fat 0.6g; Calories from Fat 4%; Carbohydrate 32g; Cholesterol 0mg; Fiber 3.3g; Sodium 2mg. ","[Ros, Sauvignon Blanc, Vermentino, Grner Veltliner]" 28560,"Mini Espresso Cakes with Peanut Butter Frosting 2 1/2 cups all-purpose flour, plus extra for pans 1/2 heaping teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 1 cup sour cream 1/4 cup instant espresso powder 2 sticks butter, softened, plus extra for pans 1 1/2 cups sugar 2 eggs, plus 2 yolks 1 teaspoon vanilla extract 1 stick butter, softened 1/2 cup creamy peanut butter 1 cup confectioners' sugar Instructions: Special equipment: Stand mixer and 4 (3/8-pound) mini loaf pans Preheat oven to 350 degrees F. Butter and flour mini loaf pans. In a small bowl, whisk together flour, baking powder, baking soda and salt. Mix together the sour cream and espresso until dissolved. In a stand mixer fitted with the paddle attachment, cream butter and sugar on medium speed until light and fluffy. Add eggs and vanilla and mix until well incorporated. On low speed, add half the flour mixture. Mix until just combined. Add half the sour cream and mix until combined. Repeat with remaining flour and sour cream. Pour into prepared loaf pans filling halfway with batter. Bake 40 minutes or until a toothpick comes out clean when inserted in the center. Cool in pans 10 minutes. Remove from pans and cool on racks. For the frosting: In stand mixer, mix together butter and peanut butter over medium high speed until smooth. Add confectioners' sugar and mix until smooth. Top mini loaves with peanut butter frosting. ","[Barolo, Barbaresco, Dolcetto, Chianti]" 28561,"Crispy Chocolate Dippers 1 cup chocolate melting wafers or chocolate almond bark 2 heaping tablespoons chocolate-hazelnut spread, such as Nutella
   1/2 cup very finely chopped mixed nuts (should include almonds) 15 to 20 snacks for dipping, such as very thin, plain Italian breadsticks, big pretzels, saltines or butter crackers Topping suggestions: chopped almonds, chocolate chips, crushed mints and sprinkles Instructions: Melt the chocolate wafers with the chocolate hazelnut-spread in a microwave or double boiler and stir together. Add the nuts and stir. Break the breadsticks in half and dip the halves in the chocolate-nut mixture. Dip the other dippers--pretzels, saltines and crackers--to coat. Lay on waxed paper and sprinkle with chopped almonds, chocolate chips, crushed mints and/or sprinkles. Allow to set before serving. ","[Chardonnay, Riesling, Moscato, Pinot Grigio]" 28562,"Egg Tarts 1 cup all-purpose flour, plus more for dusting 1/2 teaspoon kosher salt
   4 tablespoons (1/2 stick) cold unsalted butter, cubed
   2 tablespoons refined coconut oil, cold
   1/4 cup cold water Nonstick cooking spray, for the muffin tin 1/4 cup granulated sugar Pinch of kosher salt
   2 large eggs plus 1 yolk
   1/4 cup heavy cream
   1/8 teaspoon almond extract
   Instructions: For the tart crust: Combine the flour and salt in a medium mixing bowl and whisk together. Add the butter and coconut oil and rub between your fingers until nickel-size flakes of fat are evenly dispersed into the flour. Add the cold water and gently mix into a shaggy mass. Turn out onto a piece of plastic wrap, press together into a disc, wrap tightly and refrigerate for at least 1 hour. Spray a muffin tin with 2 1/2-inch-diameter cavities with cooking spray. On a lightly floured countertop, roll out the dough to 1/8 inch thick. Cut rounds with a 3 1/2-inch cutter or bowl. Press the rounds into the greased muffin tin and refrigerate until firm, 30 minutes to 1 hour. For the filling: Preheat the oven to 400 degrees F. While the crust is chilling, bring the sugar, salt and 1/3 cup water to a boil in a small saucepan. Let cool to warmish. In a measuring cup (or something with a spout), beat together the whole eggs and yolk. Add the warm sugar syrup and whisk to combine. Add the cream and almond extract and whisk to combine. Strain the filling through a mesh sieve. Pour the filling into the prepared shells (they should be about 85% filled). Bake until the filling has puffed up and set and the crust is golden, 30 to 35 minutes. Let cool slightly before removing from the muffin tin and eating. The egg puff will fall, but it\u2019s ok. These will keep in the refrigerator for a couple of days. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 28563,"Fish Stock 2 pounds fish bones from non-oily fish (such as red snapper, flounder, sea bass or sole. Avoid salmon, pompano, and tuna) 1 large onion, peeled and diced 2 stalks celery, washed and chopped including leaves 1 leek, split, washed, and sliced 1/4 cup chopped flat-leaf parsley, leaves and stems 1 tablespoon dried thyme 2 bay leaves 1 teaspoon white peppercorns 1/4 teaspoon salt 2 quarts water 1/2 cup dry white wine, such as Chardonnay Instructions: Wash the bones in cold water to remove any scales or unwanted materials, then combine all ingredients in a large pot. Quickly bring just to a boil, then lower the heat to a slow simmer and cook 1 hour. While the stock simmers, skim and discard any coagulated proteins from the fish bones that rise to the surface. Remove from the heat, pour the stock through a fine-mesh sieve lined with cheesecloth, and then cool as quickly as possible in an ice water bath. Refrigerated and covered, the fish stock should keep well for up to 1 week. The stock can also be kept frozen as long as 6 months. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 28564,"Zuccotto alla Ricotta 1 (9 or 10-inch) Pan di Spagna, baked and cooled Butter for the mold 1 pound ricotta 1 cup confectioners' sugar 3 tablespoons Strega liqueur or other sweet liqueur, plus extra for sprinkling over Pan di Spagna 1 envelope gelatin 1 cup heavy cream 3 tablespoons chopped, toasted slivered almonds 3/4 cup egg whites (whites of 6 large eggs) 1 cup sugar Instructions: Butter a 1 1/2-quart bowl and line it with plastic wrap. Slice a disk from the Pan di Spagna and cut the rest into 2 large wedges. Cut the wedges into thin slices and line the bowl with them. Sprinkle with the Strega. Reserve the disk to cover the filling later on. Combine the ricotta and confectioners' sugar in the food processor and process until smooth, about 2 minutes. Combine the Strega and gelatin and allow to soak until the liquid is absorbed, then place over simmering water to melt. Whisk the dissolved gelatin into the ricotta mixture. Whip the cream and fold it into the mixture. Fold in the almonds. Pour the filling into the prepared mold and cover with the reserved slice of the Pan di Spagna. Cover with plastic wrap and chill until set, about 6 hours. Invert the Zuccotto on the platter and remove the bowl and plastic wrap. For the meringue, combine egg whites and sugar in the bowl of electric mixer and place over a pan of simmering water, whisking constantly, until egg whites are hot and sugar is dissolved. Whip on mixer until cooled and increased in volume. Spread meringue on outside of dessert. Pipe on a decoration of remaining meringue with a pastry bag fitted with a medium star tube. Place Zuccotto in 400 degree oven for about 5 minutes to color meringue. Chill before serving. ","[Chardonnay, Moscato, Prosecco, Vin Santo]

" 28565,"Grilled Chicken Vegetable Soup Extra-virgin olive oil 12 to 14 ounces boneless, skinless chicken breast
Kosher salt and freshly ground black pepper Kosher salt and freshly ground black pepper
1/4 cup pearl barley
4 cups reduced-sodium chicken broth
1 bay leaf
1 carrot, finely chopped
1 rib celery, finely chopped
1 small zucchini, finely chopped
Instructions: Heat a grill pan over high heat for 5 minutes. Rub a little olive oil all over the chicken breast and sprinkle all over with salt and pepper. Reduce the heat to medium-high and grill the chicken until cooked through, turning once, about 12 minutes. Set aside and keep warm. Fill a small saucepan with 1/2 cup water, bring to a boil, add some salt, and cook the barley according to package instructions, until tender. Drain and rinse. Bring the chicken broth and bay leaf to a simmer in a medium saucepan. Add the carrot, celery and zucchini. Cook until just tender, about 5 minutes. Discard the bay leaf. Place the chicken breast on a cutting board and slice crosswise into thin slices. Spoon the vegetables and barley into serving bowls, then add the hot broth. Lay several slices of chicken over the surface of each bowl. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 28566,"The Life Span of Rice 1 quart leftover white rice 1/2 cup chopped carrot 1/2 cup chopped celery 1/2 cup chopped red pepper 1/2 cup sliced, cooked green beans 1/2 cup vinaigrette Kosher salt Freshly ground black pepper 1 tablespoon canola oil 1/2 cup chopped onions 1 clove garlic, chopped 1 cup chopped cabbage 2 to 3 cups Leftover Rice Salad, recipe above 2 tablespoons soy sauce 2 scallions, sliced thinly 2 to 3 cups Leftover Fried Rice, recipe above 1/4 cup white wine 1 cup chicken stock 1/2 pound chopped shrimp 1/2 cup chopped mushrooms 1/4 cup heavy cream 1/4 cup freshly grated Parmesan 2 tablespoons unsalted butter Kosher salt Freshly ground black pepper 1 large egg, beaten 1 to 2 cups Leftover Risotto, recipe above 1/2 cup bread crumbs, plus more as needed 1 tablespoon olive oil Chopped chives, for garnish Instructions: Meal One: Combine the rice and vegetables in a large bowl. Combine with your favorite vinaigrette, season with salt and pepper, and toss well. Yield: 2 servings plus leftovers Prep Time: 10 minutes Ease of preparation: easy Meal Two: Heat a wok or large skillet over medium-high heat and add the oil. Add the onions, garlic, and cabbage and stir-fry for 1 minute. Add the Leftover Rice Salad and soy sauce and stir-fry until the rice is hot and starting to get crispy, about 3 minutes. Toss in the scallions and serve. Yield: 2 servings plus leftovers Prep Time: 10 minutes Cook Time: 5 minutes Ease of preparation: easy Meal Three: Put a medium skillet over medium-high heat and add the Leftover Fried Rice. Pour in the wine and cook for 1 minute. Add half of the chicken stock and stir well to release the starch in the rice to thicken everything up. Cook until most of the liquid is absorbed, then add the remaining chicken stock. Stir in the shrimp and mushrooms and cook until the shrimp are done, about 3 minutes. (If risotto becomes too thick, add some more chicken stock or water.) Add the cream and Parmesan and stir well. Remove the risotto from the heat and stir in the butter; taste, and adjust the seasoning with salt and pepper. Cover, let rest for 1 minute, and serve. Yield: 2 servings plus leftovers Prep Time: 10 minutes Cook Time: 15 minutes Inactive Prep Time: 1 minute Ease of preparation: easy Meal Four: Combine the egg, Leftover Risotto, and bread crumbs in a bowl. Form this mixture into patties, adding more bread crumbs as needed to get the right consistency for them to hold together. Heat the oil in a medium skillet over medium heat. Brown the patties on both sides, making sure the rice cakes are heated through, about 3 to 4 minutes. Serve, garnished with chopped chives. Yield: 2 servings with no leftovers Prep Time: 10 minutes Cook Time: 8 minutes Ease of preparation: easy ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Sparkling wine]

" 28567,"White Beer Cookies 2 bottles (12 ounces each) Belgian style white beer (recommended: Hoegaarden) 5 tablespoons honey 1 1/2 sticks unsalted butter, at room temperature 1 1/4 cups powdered sugar 1 large egg 1/2 teaspoon vanilla extract 1 medium orange, zested 2 teaspoons ground coriander 2 cups all-purpose flour 1/2 teaspoon baking soda 1/2 teaspoon vanilla extract 1 cup powdered sugar 1 tablespoon orange juice 1 tablespoon whole milk 1 orange zested using a bar grater, optional Instructions: Put the beer and honey to a medium saucepan and reduce over medium heat until you have about 1/3 cup of liquid. You will occasionally have to skim the foam off the top of the beer. You will know you have hit 1/3 of a cup of liquid as the liquid will suddenly begin to aggressively foam due to the high concentration of sugar (This looks different from foaming due to carbon dioxide, the bubbles are much larger with the sugar foaming). Let this reduction cool to room temperature. Cream the butter and sugar together. Add the egg and blend thoroughly. Then add the vanilla, orange zest, coriander, and beer reduction and blend again. Mix the flour and baking soda together then slowly add to the batter. Preheat oven to 350 degrees F. Using a uniform scoop (I use a 1-ounce disher) scoop mounds of cookies onto an aluminum cookie sheet lined with parchment. Make sure you do not overcrowd the cookies; you should be able to fit about 12 cookies on a half sheet pan. Bake for 20 minutes (depending on your oven it may take more or less time, for some ovens it could take 15 minutes for others it could take 25; 20 minutes is an average time). Let the cookies cool on the cookie sheet until they are cool enough (about 10 minutes) to transfer to wire racks to cool completely. Optional Icing: Using the icing ingredients whisk the vanilla into the sugar. Mix the orange juice and milk together. Add milk and orange juice mixture until you reach the consistency of a thick paste; you should only need to add 1 tablespoon of the mixture (half of what you made). Using a butter knife put a dollop of icing on each cool cookie and spread it over the top. Put a small piece of orange zest from the bar grater as garnish, if desired. Let the icing harden to desired hardness and consume or store. ","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]

" 28568,"Whole Grilled Achiote Striped Bass with Spicy Pickled Red Onions 1/2 orange, juiced (1-ounce) 1 lime, juiced (1-ounce) 1/2 cup achiote paste, 3 1/2-ounce package* 2 teaspoon ground cumin 2 teaspoon ground oregano, preferably Mexican 1 teaspoon kosher salt 3 whole striped bass, scaled, gutted and cleaned Vegetable oil or canola oil 1 cup Pickled Red Onions, recipe follows 1 avocado, halved, pitted and sliced, for garnish
1 avocado, halved, pitted and sliced, for garnish 1/2 bunch cilantro, leaves cleaned and roughly chopped, for garnish
1/2 bunch cilantro, leaves cleaned and roughly chopped, for garnish 1 red onion, sliced thin 2 limes 1/2 orange habanero pepper or 1 whole jalapeno cl, seeded and chopped
1 teaspoon salt Instructions: Preheat the grill to medium-high.
In a medium bowl add the orange juice and the lime juice. Stir in the achiote paste, cumin, oregano and salt. Mix into a smooth paste. Rub the paste all over inside and outside of the fish. Drizzle both sides of the fish liberally with vegetable or canola oil. Put the fish on the grill. Grill until golden, about 4 minutes and then carefully flip the fish over. Grill until the fish starts to separate when lifted with a spatula. Fish will be golden brown with some charring.
Lay the fish on a large platter. Cover with pickled red onions, sliced avocado and chopped cilantro and serve family style. To make the Pickled Red Onions:
Add the sliced onions to a medium-size bowl large enough for the onions to be spread out into a thin layer. Juice the limes into the bowl, then add the chopped cl and salt. Stir to combine. Allow to sit at room temperature for 2 hours, stirring every 30 minutes or cover and refrigerate overnight. Onions are ready when they are bright pink and softened. Their flavor will be sweet and spicy with a little texture but not crunchy.
Yield: about 1 cup ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Gavi]

" 28569,"Garlic and Olive Butter 3 cloves garlic, cracked away from skin 1 pound butter, softened 1 cup pitted Italian green olives, available in bulk near deli section of your market Instructions: Place the garlic in a food processor and process until chopped. Add the softened butter and process until smooth. Add the olives to the food processor and pulse them into the mixture until they are just barely combined. Roll garlic olive butter into logs using double layers of plastic food wrap. Store butter logs in the freezer. Cut off discs to top grilled chicken or broiled fish. For Garlic Olive Bread: Soften 1/4 pound of butter to make 1 loaf of garlic olive bread. Toast a split loaf of bread under hot broiler. Spread with softened garlic olive butter on each half of bread. Sprinkle bread with a little grated cheese and return bread to broiler to melt butter and cheese. Slice and serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]" 28570,"Lentil Soup With Peas and Ham 1 tablespoon extra-virgin olive oil 3/4 cup diced ham (about 4 ounces) 1 medium onion, chopped 3 tablespoons chopped fresh dill 2 stalks celery, diced 2 medium carrots, diced 1 pound Yukon gold potatoes, diced (3 to 4 medium potatoes) Kosher salt and freshly ground pepper 4 cups low-sodium chicken broth 1 cup dried yellow or red lentils, picked over and rinsed 1 cup fresh or frozen peas (thawed if frozen) 3 tablespoons plain yogurt Instructions: Heat the olive oil in a large pot over medium-high heat. Add the ham, onion and 2 tablespoons dill; cook, stirring frequently, until the onion is golden, about 5 minutes. Add the celery, carrots, potatoes, 1/2 cup water and 1/4 teaspoon each salt and pepper. Cover and cook, stirring occasionally, until the vegetables are just soft, 8 to 10 minutes. Add the chicken broth, 1 1/2 cups water and the lentils; cover and bring to a simmer. Uncover and cook until the potatoes are tender and the lentils begin to fall apart, 12 to 15 more minutes. Stir in the peas, yogurt and the remaining 1 tablespoon dill. Ladle the soup into bowls. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 28571,"Shortbread Cookies 3/4 pound unsalted butter, at room temperature 1 cup sugar, plus extra for sprinkling 1 teaspoon pure vanilla extract 3 1/2 cups all-purpose flour 1/4 teaspoon salt 6 to 7 ounces very good semisweet chocolate, finely chopped Instructions: Preheat the oven to 350 degrees F. In the bowl of an electric mixer fitted with a paddle attachment, mix together the butter and 1 cup of sugar until they are just combined. Add the vanilla. In a medium bowl, sift together the flour and salt, then add them to the butter-and-sugar mixture. Mix on low speed until the dough starts to come together. Dump onto a surface dusted with flour and shape into a flat disk. Wrap in plastic and chill for 30 minutes. Roll the dough 1/2-inch thick and cut with a 3 by 1-inch finger-shaped cutter. Place the cookies on an ungreased baking sheet and sprinkle with sugar. Bake for 20 to 25 minutes, until the edges begin to brown. Allow to cool to room temperature. When the cookies are cool, place them on a baking sheet lined with parchment paper. Put 3 ounces of the chocolate in a glass bowl and microwave on high power for 30 seconds. (Don't trust your microwave timer; time it with your watch.) Stir with a wooden spoon. Continue to heat and stir in 30-second increments until the chocolate is just melted. Add the remaining chocolate and allow it to sit at room temperature, stirring often, until it's completely smooth. Stir vigorously until the chocolate is smooth and slightly cooled; stirring makes it glossier. Drizzle 1/2 of each cookie with just enough chocolate to coat it. ","[Chardonnay, Riesling, Pinot Grigio, Sparkling wine]

" 28572,"Chicken Sandwich 6 ounces chicken breast Kosher salt and freshly ground black pepper
Vegetable oil, for pan 3 ounces pimiento-stuffed olives, finely chopped 1 teaspoon minced garlic
2 teaspoons grapeseed oil
Ground black pepper
1 teaspoon ketchup 1 teaspoon mayonnaise
1 teaspoon mustard
1/3 teaspoon garlic salt
1/3 teaspoon onion salt
1/3 teaspoon black pepper ground
1 hamburger bun 1 green leaf lettuce leaf 2 slices tomato Instructions: For the chicken: Sprinkle the chicken with salt and pepper. Heat some vegetable oil in a medium saute pan over medium heat. Add the chicken and sear on both sides. Cook until cooked through, 10 to 15 minutes, depending on size. For the tapenade: In a bowl, mix together the olives, garlic, oil and some pepper. For the sauce: In a small bowl, mix together the ketchup, mayonnaise, mustard, garlic salt, onion salt and pepper. For the sandwich: Toast the hamburger bun. Place the bun on a plate and spread with some of the sauce. Layer the bottom bun with the lettuce and tomato, then add some of the tapenade. Add the chicken and top with more tapenade. Cover with the bun top and serve immediately. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 28573,"Fiesta Mac and Cheese 1 1/2 pounds elbow macaroni 2 tablespoons olive oil
2 red onions, halved and thinly sliced
2 ears corn, shucked and kernels removed (about 1 1/2 cups) Kosher salt and freshly ground black pepper
Two 4-ounce cans diced green chiles
6 tablespoons salted butter, plus more for the pan
1/3 cup all-purpose flour
3 cups whole milk
2/3 cup half-and-half
3 tablespoons adobo sauce from canned chipotles
1 cup cubed processed cheese, such as Velveeta 2 cups freshly grated Monterey Jack cheese
2 cups freshly grated pepper jack cheese
One 10-ounce can diced tomatoes and chiles, undrained
1 cup tortilla chips, crushed
Chili powder, for sprinkling
1/4 cup chopped fresh cilantro
Instructions: Bring a pot of water to a boil. Cook the macaroni in the boiling water until just undercooked. Drain and set aside. Meanwhile, heat the olive oil in a large cast-iron skillet over medium-high heat. Add the red onion and corn and season with salt and pepper. Cook, stirring, until the onion turns golden brown and the corn begins to blister, 4 to 5 minutes. Stir in the green chiles to combine. Set aside. To make the sauce, melt the butter in a large pot over medium heat. Sprinkle in the flour, whisking to combine. Let the roux cook for a minute or so, whisking constantly. Pour in the milk, whisking constantly, followed by 2 teaspoons salt and 1 teaspoon pepper. Cook the white sauce until thick and bubbly, 3 to 5 minutes. Add the half-and-half and adobo sauce. Add the processed cheese, 1 cup of the Monterey Jack and 1 cup of the pepper jack and continue to cook, stirring, until the cheese all melts. Add the cooked macaroni and stir to coat. Fold in the diced tomatoes and chiles. Butter a 9-by-13-inch disposable foil pan. Layer with half of the macaroni mixture, then half the corn mixture. Repeat the layers, ending with the corn mixture. Sprinkle the remaining 1 cup Monterey Jack and 1 cup pepper jack over the top. Sprinkle the crushed tortilla chips all over the cheese, then sprinkle with chili powder. To bake immediately, preheat the oven to 375 degrees F. Bake until bubbly and hot, 20 to 25 minutes. Sprinkle over the chopped cilantro and serve. To freeze the casserole for later, let cool completely, then cover with aluminum foil, fold over the edges to seal and freeze. If cooking from frozen, preheat the oven to 375 degrees F. Cook, covered, for 50 minutes, then uncover and bake until light brown and bubbly, about another 20 minutes. Sprinkle over the chopped cilantro and serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 28574,"Tomato Kachumber 2 large tomatoes, cut into thin wedges 2 scallions, chopped 2 teaspoons chopped fresh mint leaves 1/2 teaspoon grated peeled fresh gingerroot 4 teaspoons fresh lime or lemon juice 4 teaspoons vegetable oil 1/4 teaspoon black mustard seeds Salt to taste Instructions: Combine the tomatoes, scallions, mint, ginger, and lemon or lime juice in a medium bowl. Heat the vegetable oil in a small pan or skillet and add the mustard seeds. When the seeds begin to pop (have a lid handy to contain them), remove the pan from the heat. Pour the oil and seeds over the tomato mixture, add salt to taste, and lightly toss. Let the salad marinate for about 30 minutes before serving. ","[Chardonnay, Sauvignon Blanc, Riesling, Vermentino]" 28575,"Jicama, Carrot Orange-Chipotle Slaw 1/4 cup orange marmalade 1 orange, zested and juiced 2 tablespoons adobo sauce from canned chipotle in adobo (pop the chipotles in plastic baggie and freeze for later use) 1/3 cup white wine vinegar 1/3 cup canola oil 1 pound jicama root, peeled 2 cups shredded carrots 1/4 cup freshly chopped cilantro leaves Instructions: Whisk the marmalade with orange juice, chipotle sauce, vinegar and oil. Cut the jicama into pieces to fit in the feeder of a food processor. Place shredder attachment blade in bowl and shred the jicama. Toss jicama and carrots with dressing and cilantro. ","[Riesling, Sauvignon Blanc, Vermentino, Gavi]" 28576,"Olive Oil-Grape Cake with Honey-Ginger Glaze 4 tablespoons unsalted butter, softened, plus extra for greasing the pan 3/4 cup sugar
2 large eggs
1/4 cup extra-virgin olive oil
1/4 cup whole milk
1 1/2 cups all-purpose flour
3/4 teaspoon baking powder
1/2 teaspoon kosher salt
1 lemon 1 1/2 generous cups small red seedless grapes 3 tablespoons clover honey
1 small knob of ginger, grated
Tangy Greek yogurt or lemon sorbet, for serving
Instructions: Position an oven rack in the center of the oven and preheat to 350 degrees F. Thoroughly grease the bottom and sides of a 9-inch springform pan with butter. Make the batter: In the bowl of an electric mixer fitted with the whisk attachment, beat together the butter and sugar on high speed until they lighten in color, 5 to 8 minutes. Slowly beat in the eggs one by one, then pour in the olive oil and milk and mix to combine. Mix the dry ingredients: In a medium bowl, sift together the flour, baking powder and salt. Grate 5 or 6 light \grates\ of the lemon zest over the flour mixture. Finish the batter: Remove the bowl from the mixer and use a rubber spatula to fold the flour mixture into the egg mixture. Fold in about 1 cup of the grapes. Stir only enough to blend and gently so as not to bruise or break too many grapes. Bake the cake: Pour the batter into the prepared pan and place it in the center of the oven. Bake until a toothpick inserted in the center comes out clean, 40 to 45 minutes. Let cool for about 10 minutes in the pan. Make the glaze and serve the cake: Meanwhile, combine the honey and ginger in a small saute pan. Bring to a light simmer over low heat. When it bubbles, thickens and turns light brown, 2 to 3 minutes, add the remaining 1/2 cup grapes and the juice from 1/2 of the lemon. Remove from the heat and allow to cool. Serve slices of the cake with some of the grape-ginger mix spooned over it. Serve with tangy Greek yogurt or a scoop of lemon sorbet on the side. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]

" 28577,"Sauteed Shrimp 3 tablespoons olive oil 1/4 cup minced garlic 1 pound (21 to 25 count) shrimp, unpeeled 2 tablespoons lemon juice 1/2 cup fish stock 2 teaspoons chopped fresh basil 2 tablespoons spicy seafood seasoning Instructions: In a large saute pan over medium heat, heat the olive oil. Add the garlic and saute until it begins to soften. Add the shrimp and saute for 1 minute. Then add the remaining ingredients and simmer until the shrimp is cooked through and the flavors have combined, about 4 to 6 more minutes. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 28578,"Rock Shrimp Hushpuppies 1 cup cornmeal 1 cup flour 1 teaspoon salt 1 teaspoon baking powder 1/4 teaspoon fresh thyme 1/4 teaspoon fresh ground pepper 1/8 teaspoon cayenne 2 pounds rock shrimp, cleaned and roughly chopped 1 cup milk 2 eggs 2 tablespoons butter, melted 1 teaspoon garlic, chopped 1/2 cup scallions, thinly sliced Peanut oil, for frying Instructions: Dry mix: Combine all of the above in a bowl. Wet mix: Whisk all of the above ingredients. Add to dry mix and let rest in refrigerator for 15 minutes. Then spoon into 350 degree peanut oil and fry until puffed and golden. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 28579,"Prawns a la Plancha with Garlic and Lemon Confit 10 cloves garlic 3 cups vegetable oil 36 prawns, with head on 1 teaspoon kosher salt 1 teaspoon freshly ground black pepper 3 tablespoons Lemon Confit, recipe follows 3 tablespoons chopped fresh parsley leaves 10 lemons 2 cloves garlic 2 teaspoons peppercorns 6 sprigs fresh thyme 1 dried cl 1 bay leaf 1 cup salt 3 cups sugar 3 cups olive oil Instructions: On a Japanese mandoline, slice the garlic as finely as possible; it should be translucent. Heat 2 cups vegetable oil in a large, heavy Dutch oven to 250 degrees F. Add the sliced garlic and cook until golden brown. Remove with a slotted spoon and drain on paper towels. Peel and devein the prawns, leaving the head and tail pieces intact. Heat 2 tablespoons vegetable oil in a large saute pan over high heat until oil is almost smoking. Season 6 prawns with salt and pepper and add to hot oil. Cook 1 minute on each side and then transfer to a paper towel to drain. Repeat until all prawns are cooked, adding more oil as needed. Arrange prawns on a plate and drizzle with the Lemon Confit, using some of the oil. Sprinkle with garlic chips and chopped parsley. Prepare the Lemon Confit a couple days in advance. Slice the lemons lengthwise and place in a stainless steel pot. Add all remaining ingredients, except olive oil, cover with cold water, and bring to a boil over medium heat. Reduce heat to maintain a slow simmer; too much heat will cause the lemon to fall apart. Simmer for 15 minutes and then pour into sanitized mason jars. Seal and let cool in refrigerator. When ready to use, scrape out the pith of the lemons with a knife and cut up the skin into small cubes. Immerse in olive oil a couple hours prior to using. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 28580,"Minestra with Beef and Pork Polpette 2 tablespoons extra-virgin olive oil, plus more for drizzling 4 ounces pancetta or speck (a couple of 1/8-inch-thick slices) 2 medium onion, chopped 4 cloves garlic, 3 thinly sliced, 1 peeled 1 starchy potato, peeled and diced or 3/4 cup ditalini or pennette Freshly ground black pepper Fresh bay leaf 2 heads escarole, chopped Freshly grated nutmeg 1 (15 to 18-ounce) can ounces cannellini beans 6 cups chicken stock 2 cups water 3 slices white bread or peasant bread, crust trimmed Milk 8 ounces ground beef 8 ounces ground pork 1 teaspoon fennel seed or pollen or ground fennel 1 teaspoon paprika or smoked paprika 1 teaspoon crushed red pepper flakes, optional 1 generous handful grated Parmigiano-Reggiano plus more for topping A handful of fresh flat-leaf parsley, finely chopped 1 egg yolk 1/2 loaf ciabatta bread*, for serving Instructions: Heat extra-virgin olive oil, 2 turns of the pan, in a large pot or Dutch oven over medium-high heat. Add the pancetta and render a couple of minutes, then add the onions and sliced garlic and potato - if you prefer pasta, add later when you reheat the soup. Season the onions, garlic, and potatoes with salt and pepper and add a bay leaf. Cook to soften, and then add the escarole to the pot and season with salt, pepper, and nutmeg, cover to wilt. Stir in the cannellini beans and stock plus 2 cups water. Bring to a boil, and then reduce heat to a rolling simmer. Meanwhile, douse bread with milk to soften. Place ground meats in bowl. Season the meat with salt and pepper, fennel, paprika, crushed red pepper, cheese, and parsley. Add the yolk to the bowl, squeeze the milk out of the bread and crumble to add to the meat. Drizzle with extra-virgin olive oil and roll meat into walnut-size balls, then add to soup and poach until cooked through. Cool completely and store soup for make-ahead meal. To reheat the soup: Place in a covered pot and bring to a boil, add the pasta to cook to al dente if you prefer the pasta to potato. Serve soup in shallow bowls with shredded cheese on top and an extra drizzle of extra-virgin olive oil. Crust up some bread in hot oven while soup reheats for mopping. ","[Barolo, Barbaresco, Chianti, Tempranillo]" 28581,"Ham, Country Pate, and Cheese Platter 2 small pieces of formed goat cheese, fresh or aged, formed in logs or discs, with ash or herb or plain, 3 or 4 ounces each 1 small wheel, 4 inches, camembert, liverot or Pont L'Eveque cheese, available in specialty cheese case 1/3 pound piece Gruyere or comte cheese 1/2 pound slice country style pate 1 jar cornichon or baby gherkin pickles, drained Stone ground mustard 1/2 pound mild cooked ham or prosciutto cotto 1 package thin bread sticks 1/2 pound seedless red grapes, broken into small bunches 1 loaf French baguette, cut into pieces Instructions: Arrange cheeses and pate on a cutting board or platter. Place cornichons and mustard in ramekins and add to board or platter. Wrap a slice of ham around each of several bread sticks and add to platter. Tuck in grapes among cheese and ham wrapped bread sticks. Add cut bread to the platter, soft cheese spreaders and a cheese knife and serve the board or platter by passing at the table. ","[Champagne, Chardonnay, Riesling, Pinot Grigio]" 28582,"Tuscan Lemon Chicken 1 (3 1/2-pound) chicken, flattened Kosher salt 1/3 cup good olive oil 2 teaspoons grated lemon zest (2 lemons) 1/3 cup freshly squeezed lemon juice 1 tablespoon minced garlic (3 cloves) 1 tablespoon minced fresh rosemary leaves Freshly ground black pepper 1 lemon, halved Instructions: Sprinkle the chicken with 1 teaspoon salt on each side. Combine the olive oil, lemon zest, lemon juice, garlic, rosemary, and 2 teaspoons pepper in a small measuring cup. Place the chicken in a ceramic or glass dish just large enough to hold it flat. Pour the lemon marinade over the chicken, turning it in the dish. Cover the dish with plastic wrap and refrigerate for at least 4 hours or overnight. Turn the chicken 2 or 3 times while marinating. When ready to grill, prepare a hot charcoal fire on 1 side of a grill (or turn a gas grill on low heat). Spread 1/4 of the coals across the other side of the grill. Place the chicken on the cooler side, skin side up, and weigh it down with the dish you used for marinating. Cook for 12 to 15 minutes, until the underside is golden brown. Turn the chicken skin side down, weight again with the dish, and cook for another 12 to 15 minutes, until the skin is golden brown and the chicken is cooked through. Place the lemon halves on the cool side of the grill, cut side down for the last 10 minutes of cooking. Remove the chicken to a plate or cutting board, cover with aluminum foil, and allow to rest for 5 minutes. Cut in quarters, sprinkle with salt, and serve with the grilled lemon halves. ","[Chianti, Barbera, Dolcetto, Tempranillo]" 28583,"Doritos Fried Mac and Cheese 3 1/2 cups whole milk Two 9 3/4-ounce bags cheese-flavored tortilla chips, such as Doritos ? 6 ounces elbow macaroni 8 ounces shredded sharp Cheddar (2 cups) 2 ounces cream cheese, cut into small pieces (about 1/4 cup) 2 tablespoons unsalted butter, cut into small pieces Kosher salt 4 large eggs 1 cup all-purpose flour Vegetable oil, for frying Ranch dressing, for serving Instructions: Line a 9-by-13-inch baking dish with parchment leaving a 2-inch overhang on 2 of the sides. Bring the milk to a boil in a medium saucepan over medium-high heat. Immediately remove from the heat and add 1 of the bags of chips. Stir gently to make sure all the chips are covered with milk. Let sit until the milk is bright orange and the chips are no longer coated with the cheese powder, about 2 minutes. Strain the milk and return it to the saucepan (you should have 2 1/2 cups of milk). Discard the wet chips.
Add the macaroni to the steeped milk and bring it to a boil over medium heat. Cook, stirring frequently to keep the macaroni from clumping, until the macaroni is tender and the milk has thickened to the consistency of heavy cream, 4 to 5 minutes.
Remove the saucepan from the heat, add the Cheddar, cream cheese, butter and 1/2 teaspoon salt and stir until smooth, thick and creamy. Spread the macaroni into the prepared baking dish and freeze until firm and stiff, about 1 hour.
Meanwhile, pulse the remaining bag of chips in a food processor until fine crumbs. Put the eggs, flour and chip crumbs into 3 separate shallow dishes. Lightly beat the eggs.
Lift the macaroni slab from the baking dish using the parchment overhangs for handles. Cut the macaroni into 3-inch equilateral triangles. Dredge each triangle in the flour, then dip in the eggs, letting any excess drip off, and finally press into the chip crumbs to cover completely. Put the triangles on a baking sheet and freeze until chilled, about 10 minutes.
Fill a large heavy pot with 2 inches of oil and attach a deep-frying thermometer to the pot. Heat the oil over medium heat to 375 degrees F.
Working in batches, fry the triangles until golden brown on the outside and heated through on the inside, about 3 minutes. Use a slotted spoon to lift the triangles from the oil and transfer to a paper towel-lined plate; let the oil come back to temperature between batches. Season with salt and serve the triangles in a chip bowl with ranch dressing for dipping. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 28584,"Toffee, Chocolate and Orange Cookies 1/2 cup (1 stick) unsalted butter 1 cup granulated sugar 1 large egg 1 tablespoon vanilla extract 1 1/3 cups all-purpose flour 3/4 teaspoon baking powder 1/4 teaspoon salt Nonstick cooking spray, for spraying pan 1/3 cup raspberry jam 1/4 cup (4 tablespoons) unsalted butter 1 cup granulated sugar 1/4 cup evaporated milk 1/3 cup butterscotch chips, melted One 7-ounce jar marshmallow creme, such as Marshmallow Fluff 1 teaspoon vanilla extract 1/3 cup toffee bits 48 ounces coating chocolate (see Cook's Note) 1/2 cup candied orange peel, chopped into small pieces, optional Instructions: Preheat the oven to 350 degrees F. To make the cookie crust: Beat the butter and sugar in a mixing bowl until fluffy. Mix in the egg and vanilla extract. Add the flour, baking powder and salt and mix until well combined. Spray a 9-inch square pan with cooking spray and line with parchment paper. Press the cookie dough evenly into the pan. Prick the dough with a fork or toothpick and bake until golden brown, approximately 20 minutes. Let cool, and then spread the raspberry jam evenly over the top. To make the nougat: Place the butter, sugar and evaporated milk in a small saucepan. Bring to a boil and boil until the mixture develops a syrupy texture, for about 4 minutes. Remove from the heat and immediately stir in the butterscotch chips, marshmallow creme and vanilla extract until smooth and well combined. Let cool for 5 to 10 minutes. Fold in the toffee bits and spread evenly over the cookie and raspberry jam. Allow to set up in the freezer for at least 30 minutes before cutting. Using a ruler as a guide, cut the cookie into 1-by-3-inch bars and return to the freezer while you prepare the chocolate. Melt the coating chocolate over a double boiler. (Or, place the coating chocolate in a microwave-safe bowl. Heat on medium power for 30-second intervals, stirring between each interval. Continue until the chocolate is thin and completely smooth, about 4 minutes.) Set a cooling rack over a baking sheet. Using a fork or a chocolate tool, dip the chilled bars into the chocolate, coating completely. Let the excess chocolate drip off, and then transfer to the cooling rack to set. Place the bars back in the freezer to set, 10 to 15 minutes. Remove the chilled bars from the freezer and enjoy. Alternatively, if using the candied orange peels, slightly melt the top of each bar using a kitchen blowtorch. Sprinkle with the candied orange pieces. Torch the tops of the bars further, until the orange pieces are slightly toasted and brown. Place back in the freezer until ready to enjoy. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Moscato]" 28585,"Pistachio-Crusted Tilapia with Chard, Flash-Fried Prosciutto, Gorgonzola and Pine Nuts 1 cup shelled pistachios 1 teaspoon dried oregano 1 teaspoon dried thyme 1/2 teaspoon garlic powder 4 tilapia fillets Salt and freshly ground black pepper 3 tablespoons honey mustard 1 1/2 tablespoons olive oil, divided 4 ounces prosciutto, diced 4 tablespoons pine nuts 6 cups fresh chard leaves 1/4 cup crumbled Gorgonzola or blue cheese Instructions: In a food processor, combine pistachios, oregano, thyme, and garlic powder. Process until finely chopped and transfer to a shallow dish. Season both sides of tilapia fillets with salt and pepper. Brush honey mustard over both sides of tilapia and then transfer to pistachio mixture. Press mixture into both sides of fish. Heat 1 tablespoon of the oil in a large skillet over medium heat. Add tilapia and cook 2 to 3 minutes per side, until fork-tender. Heat remaining oil in a small skillet over high heat. Add prosciutto and cook 2 minutes, until golden brown. Add pine nuts and cook 1 minute, until nuts are golden brown. Add chard leaves, cover and steam 2 minutes, until leaves soften. Arrange chard mixture on a serving platter and top with Gorgonzola and serve with tilapia. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Sparkling wine]

" 28586,"Mulled Cider 4 cups apple cider 1 orange 2 cinnamon sticks 4 whole cloves 2 star anise Instructions: Put the cider in a large saucepan. Strip the peel from the orange in long strips with a vegetable peeler, taking care not to take off the bitter white pith. Add to the pan. Then squeeze the orange juice into the cider (straining out the seeds). Add cinnamon sticks, cloves, and star anise. Heat cider over medium heat, then simmer very gently until fragrant, about 15 minutes. Serve. ","[Chardonnay, Riesling, Gewrztraminer]" 28587,"Pineapple Limeade 4 limes 1 (20-ounce) can pineapple slices Reserved pineapple juice from Chicken Burritos with Pineapple Salsa recipe 1/4 cup sugar 1 cup water 4 ounces tequila, optional Instructions: Cut the limes into small pieces and reserve 4 slices for garnish. Strain the juice from the pineapple slices and combine with the reserved pineapple juice. Set aside 4 pineapple slices for garnish and roughly chop the remainder. In a pitcher muddle the limes and stir in the sugar. Add the chopped pineapple, and muddle a bit more. Stir in the pineapple juice and 1 cup water. Add tequila, if desired. Serve in ice filled glasses garnished with pineapple and lime slices. ","[Margarita, Sauvignon Blanc, Pinot Grigio, Moscato]" 28588,"Breadless Italian Sub Sandwich 8 large Portobello mushrooms, wiped clean 2 tablespoons extra-virgin olive oil Kosher salt 1 tablespoon red wine vinegar 1 tablespoon finely chopped pepperoncini with seeds 1/2 teaspoon dried oregano Freshly ground black pepper 2 ounces sliced provolone (about 4 slices) 2 ounces thinly sliced low-sodium ham (about 4 slices) 1 ounce thinly sliced Genoa salami (about 4 slices) 1 small tomato, cut into 4 slices 1/2 cup shredded iceberg lettuce 4 pimento-stuffed olives Instructions: Position an oven rack in the top third of the oven and preheat the oven broiler. Remove the stems from the mushrooms and discard. Lay the mushroom caps gill-side-up and use a sharp knife to completely remove the gills (so that the caps will lie flat). Arrange the mushroom caps on a baking sheet, brush all over with 1 tablespoon of oil and sprinkle with 1/4 teaspoon salt. Broil until the caps are just tender, flipping halfway through, 4 to 5 minutes per side. Allow to cool completely. Whisk together the vinegar, pepperoncini, oregano, remaining 1 tablespoon oil and a few grinds of black pepper in a small bowl. Assemble the sandwiches: Arrange one mushroom cap, cut side-up, on a work surface. Fold 1 piece of provolone to fit on top of the cap and repeat with 1 slice each of ham and salami. Top with 1 slice of tomato and about 2 tablespoons of lettuce. Drizzle with some of the pepperoncini vinaigrette. Sandwich with another mushroom cap and secure with a toothpick threaded with an olive. Repeat with the remaining ingredients to make 3 more sandwiches. Wrap each sandwich halfway in wax paper (this will help catch all the juices) and serve. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 28589,"Homemade Lemon Doughnuts Canola oil, for frying 2 tablespoons shortening 2 tablespoons Mascarpone cheese 1/2 cup sugar 1/2 cup buttermilk 1 egg 1/2 teaspoon vanilla extract 1 tablespoon lemon juice 1 lemon, zested 2 cups flour, sifted 1/2 teaspoon baking soda 1/2 teaspoon baking powder Pinch salt Powdered sugar, to garnish Fresh berries, to garnish Instructions: Preheat fryer to 375 degrees F. with canola oil. In a medium sized bowl, cream together shortening, mascarpone and sugar. In a measuring cup mix together buttermilk, egg, vanilla, lemon juice and zest. Slowly beat in egg mixture. Once well blended slowly add flour, baking soda, baking powder and salt. Roll dough out on a floured surface until 1/3-inch thick. Punch out doughnuts with a 1 1/2-inch biscuit cutter or donut cutter. Let stand 10 minutes. Fry until golden. Remove from fryer and dust with powdered sugar. Serve with fresh berries. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 28590,"Coconut Rice and Peas 1 tablespoon olive oil 1 tablespoon garlic, minced 1/2 teaspoon red chili flakes 1 cup basmati rice 1/4 cup white wine 1 cup chicken stock 3/4 cup coconut milk 1 can black eyed peas 2 tablespoons freshly minced cilantro leaves Salt and freshly ground black pepper Instructions: In a medium saucepan, heat 1 tablespoon olive oil. Once hot add the minced garlic and the chili flakes, saute until soft, about 2 minutes. Add the rice and stir to coat. Add the white wine and stir. Add the chicken stock and the coconut milk. Give the rice a good stir and bring to a gentle boil. Once the rice just begins to boil, lower the heat and allow to simmer for about 20 minutes, until the rice is cooked and all the liquid has evaporated. Fluff with a fork and stir in the black eyed peas and the cilantro. Season with salt and pepper, to taste. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 28591,"Roasted Fingerlings 1 1/2 pounds fingerlings, halved lengthwise 3 cloves garlic, minced 2 tablespoons finely chopped rosemary leaves 2 tablespoons extra-virgin olive oil Kosher salt and freshly ground black pepper Instructions: Preheat the oven to 375 degrees F. In a large bowl, toss the potatoes with the garlic, rosemary and oil. Season, to taste, with salt and pepper. Spread the potatoes out in an even layer on a baking sheet. Roast until golden and cooked through, turning occasionally, about 35 to 40 minutes. Transfer to a serving bowl and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 28592,"Mushroom Ragu 1/4 cup extra-virgin olive oil 1 large onion, chopped 2 garlic cloves, minced 1 pound mixed mushrooms (cremini, oyster, shiitake) chopped Salt and freshly ground black pepper 1/2 cup Marsala 2 cups chicken broth 1/3 cup heavy cream 5 fresh basil leaves, chopped 1/4 cup flat-leaf Italian parsley, chopped 1/2 to 3/4 cup grated Parmesan Instructions: In a large skillet heat the oil. When almost smoking, add the onions and garlic over medium-low heat until the onions have wilted, about 8 minutes. Add the mushrooms and season with salt and pepper. Raise heat to high and saute until mushrooms are tender and all the liquid has evaporated. Remove pan from heat and pour in Marsala. Return pan to stove and allow wine to evaporate, about 3 minutes. Add chicken broth and simmer for 1/2 hour until the sauce has reduced by half. Add heavy cream and mix well. Take the pan off the heat and add the fresh herbs and Parmesan and mix thoroughly. ","[Barolo, Barbaresco, Chianti, Rioja]" 28593,"Almost-Famous Pumpkin Cheesecake 12 tablespoons unsalted butter, melted 2 1/2 cups graham cracker crumbs 2 3/4 cups sugar Salt 2 pounds cream cheese, at room temperature 1/4 cup sour cream 1 15-ounce can pure pumpkin 6 large eggs, at room temperature, lightly beaten 1 tablespoon vanilla extract 2 1/2 teaspoons ground cinnamon 1 teaspoon ground ginger 1/4 teaspoon ground cloves 2 cups sweetened whipped cream 1/3 cup toasted pecans, roughly chopped Instructions: Position a rack in the center of the oven and preheat to 325 degrees F. Brush a 10-inch springform pan with some of the butter. Stir the remaining butter with the crumbs, 1/4 cup of the sugar and a pinch of salt in a bowl. Press the crumb mixture into the bottom and up the sides of the pan, packing it tightly and evenly. Bake until golden brown, 15 to 20 minutes. Cool on a rack, then wrap the outside of the springform pan with foil and place in a roasting pan. Bring a medium pot of water to a boil. Meanwhile, beat the cream cheese with a mixer until smooth. Add the remaining 2 1/2 cups sugar and beat until just light, scraping down the sides of the bowl and beaters as needed. Beat in the sour cream, then add the pumpkin, eggs, vanilla, 1 teaspoon salt and the spices and beat until just combined. Pour into the cooled crust. Gently place the roasting pan in the oven (don't pull the rack out) and pour the boiling water into the roasting pan until it comes about halfway up the side of the springform pan. Bake until the outside of the cheesecake sets but the center is still loose, about 1 hour 45 minutes. Turn off the oven and open the door briefly to let out some heat. Leave the cheesecake in the oven for 1 more hour, then carefully remove from the roasting pan and cool on a rack. Run a knife around the edges, cover and refrigerate at least 8 hours or overnight. Bring the cheesecake to room temperature 30 minutes before serving. Unlock and remove the springform ring. To finish, place a dollop of the whipped cream on each slice and sprinkle with the toasted pecans. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 28594,"Bloody Bull 4 cups spicy tomato juice, such as Spicy V8 2 cups beef broth
2 cups vodka
1/2 cup freshly squeezed lemon juice
2 tablespoons prepared horseradish
2 tablespoons hot sauce, such as Tabasco
2 1/2 teaspoons Worcestershire sauce 2 teaspooons ground celery seed
1 teaspoon freshly ground black pepper
Celery stalks, with leaves, for garnish
Spicy Pickled Okra and Green Beans, recipe follows, for garnish Kosher salt 6 ounces trimmed green beans
7 ounces okra
1 sprig dill
1 clove garlic, smashed
1 teaspoon coriander seeds
1 1/4 cups distilled white vinegar
1 tablespoon sugar
1 teaspoon red pepper flakes
1/4 teaspoon cayenne
1/4 teaspoon smoked paprika
Instructions: To a pitcher filled a quarter full with ice, add the tomato juice, beef broth, vodka, lemon juice, horseradish, hot sauce, Worcestershire sauce, celery seed and pepper. Stir to combine. Serve over ice, garnished with celery stalks and Spicy Pickled Okra and Green Beans. Bring a medium pot of well-salted water to a boil. Have an ice bath ready. Boil the green beans until just crisp-tender, about 3 minutes. Add the okra and cook for 30 seconds. Drain in a colander and immediately transfer to the ice bath to cool. Drain the vegetables and pack them into the Mason jar along with the dill and garlic. Heat a medium saucepan over medium heat and add the coriander seeds; toast until fragrant and a shade darker, about 2 minutes. Add the vinegar, sugar, red pepper flakes, cayenne, smoked paprika, 1 1/2 teaspoons salt and 1 cup water. Bring to a simmer, stirring until the sugar dissolves. Pour the brine over the vegetables. Add a little water to the jar to cover the vegetables if necessary. Cool to room temperature, then cover the jar and refrigerate for at least 6 hours and up to 3 weeks. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 28595,"Strawberry Love Cake Nonstick cooking spray, for the baking pan 1 box strawberry cake mix (plus ingredients indicated on the box, such as eggs and vegetable oil)
32 ounces part-skim ricotta cheese
3/4 cup sugar
1 teaspoon vanilla extract
4 large eggs
16 ounces mascarpone
One 3.4-ounce box instant strawberry creme pudding
1 cup milk
Instructions: Preheat the oven to 350 degrees F. Spray a 9-by-13-inch baking pan with cooking spray. Prepare the cake according to the directions on the box and pour it into the prepared pan. Set aside. Combine the ricotta, sugar, vanilla, eggs and 4 ounces (1/2 cup) of the mascarpone in the bowl of a stand mixer fitted with a paddle attachment. Beat on medium speed until smooth, scraping down the sides of the bowl with a rubber spatula as needed. Gently scoop the filling onto the cake batter and cover it completely. Bake until a skewer inserted in the center of the cake comes out clean and the strawberry layer has risen to the top, 50 to 60 minutes. Cool completely on a rack. Combine the remaining 12 ounces mascarpone with the pudding mix and milk in a clean bowl in the stand mixer fitted with a paddle attachment. Beat on low speed until incorporated. Increase the speed to medium and beat until smooth and creamy. Spread the frosting evenly over the cake. Serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 28596,"Mile-High Peanut Butter-Brownie Pie 1 Pillsbury? refrigerated pie crust, softened as directed on box 1 box (15.5 oz) Pillsbury? Chocolate Chunk Brownie Mix 1/4 cup Reese's? peanut butter chips 1/3 cup Crisco? Pure Vegetable Oil 3 tablespoons water 1 EGGLAND'S BEST egg 1 package (8 oz) cream cheese, softened 1/2 cup Jif? Creamy Peanut Butter 1 cup powdered sugar 1 container (8 oz) frozen whipped topping, thawed 2 tablespoons Fisher? Party Peanuts, chopped 2 tablespoons Hershey's? mini chips semi-sweet chocolate Instructions: Heat oven to 350 degrees F. Unroll pie crust; place in ungreased 9-inch glass pie plate as directed on box for One-Crust Filled Pie; flute edge. In medium bowl, stir brownie mix, peanut butter chips, oil, water and egg 50 strokes with spoon. Pour batter into crust-lined pie plate. Bake 30 to 40 minutes, covering edge of crust with strips of foil after 15 to 20 minutes, until crust is golden brown and center of brownie is set. Cool slightly, about 20 minutes. Refrigerate 1 hour or until completely cooled. In medium bowl, beat cream cheese, peanut butter and powdered sugar with electric mixer on medium speed until smooth. Fold in whipped topping. Spread mixture over brownie. Sprinkle with peanuts and chocolate chips. Refrigerate 30 minutes before serving. Store covered in refrigerator. ","[Chardonnay, Merlot, Cabernet Sauvignon, Zinfandel]" 28597,"Tropical Pound Cake Floured cooking spray 3 stick butter 8 ounces cream cheese 3 cups sugar 6 large eggs 3 cups sifted all-purpose flour (recommended: White Lily) 1 teaspoon vanilla extract 1 teaspoon lemon extract 1 1/2 teaspoons orange extract 1 (8-ounce) can crushed pineapple, drained 4 ounces cream cheese 1 stick butter 1/2 teaspoon vanilla extract 1/2 teaspoon lemon extract 1 teaspoon orange extract 1 box confectioners' sugar (more or less depending on desired frosting consistency) 1 small can coconut Instructions: Preheat oven to 300 degrees F. Spray a 10-cup tube pan with floured cooking spray and set aside (make sure the pan is coated well). Cream together the butter and cream cheese on low speed until mixed well. Slowly add the sugar. Beat until the mixture is light and fluffy at medium-high speed for 5 minutes. Add eggs, 1 at a time, beating on low speed. (Mix from 15 to 30 seconds.) Slowly add flour. Once the flour is mixed in add the extracts. Beat the mixture on medium-low speed for about 30 seconds. Stop and scrape down the sides, beat another 30 seconds. TIP: do not overbeat, cake will be dry. Pour batter into the tube pan and distribute evenly. Bake for 1 hour 30 minutes. Test for doneness. Remove from over and let the cake cool in the pan for 15 minutes. After 15 minutes turn the cake out on a serving dish. Put the dish on a wire rack to complete cooling. One cake is cool, frost. Icing: Take the strained crushed pineapple, put in a small bowl, and with the back of a large spoon, press out as much juice as possible. Set aside. Cream together the cream cheese and butter. Add the crushed pineapple and extracts. Beat about a minute. Slowly add the confectioners' sugar, 1 cup at a time, until you reach the desired spreading consistency. You will most likely use the entire box. Beat until light and fluffy. Frost the pound cake on all sides, top and middle. Carefully press the coconut on the sides, and sprinkle on the top. Hint, put the cake dish on waxed paper so that the coconut that falls off can be easily collected. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]

" 28598,"California Flatbread 4 slices bacon, chopped 3 plum tomatoes, sliced Extra-virgin olive oil, for brushing 1 pound store-bought pizza dough, at room temperature 6 ounces goat cheese, crumbled Kosher salt and freshly ground pepper 1 1/2 cups radish sprouts 3 cups baby arugula Juice of 1/2 lemon Instructions: Preheat the oven to 475 degrees F. Cook the bacon in a large skillet over medium heat until crisp, about 10 minutes. Remove with a slotted spoon and drain on paper towels. Add the tomatoes to the drippings in the pan and cook, turning once, until slightly softened, about 2 minutes.
Brush a large rimmed baking sheet with olive oil. Stretch the pizza dough to fit the pan (if the dough shrinks back, let it rest a few minutes before continuing). Prick the dough all over with a fork. Top with the tomatoes, reserving the bacon drippings. Bake until the crust is golden brown, 12 to 15 minutes. Remove the flatbread from the oven; top with the goat cheese. Season with salt and pepper. Toss the sprouts and arugula with 1/2 tablespoon of the reserved bacon drippings (rewarm, if necessary), the lemon juice, and salt and pepper. Top the flatbread with the greens and bacon.
","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 28599,"Cheesy Rice Casserole with Turkey 1 1/2 pounds boneless, skinless turkey breast Kosher salt and freshly ground black pepper 1 stick (8 tablespoons) unsalted butter 1/4 cup all-purpose flour 2 cups chicken stock 1/2 cup half-and-half One 8-ounce carton sour cream 2 tablespoons olive oil 1 medium red onion, diced (about 3 cups) 1 pound Brussels sprouts, trimmed and thinly sliced (about 5 1/2 cups) 2 carrots, diced (1 1/4 cups) 1 red bell pepper, diced (1 cup) 1 1/2 cups parboiled rice 1 cup shredded sharp white Cheddar 2 cups shredded sharp yellow Cheddar Nonstick cooking spray, for the baking dish 1 cup panko breadcrumbs Instructions: Preheat the oven to 350 degrees F. Place the turkey breast on a parchment paper-lined baking sheet and sprinkle with 1/4 teaspoon each salt and pepper. Bake until the turkey is done, about 25 minutes. Remove from the oven and let cool 5 minutes, then dice. Melt 4 tablespoons butter in a small saucepan over medium heat. Add the flour and cook until it bubbles and begins to smell nutty, about 2 minutes. Slowly whisk in the chicken stock and half-and-half. Bring to a boil and cook until thickened, about 5 minutes. Stir in the sour cream and season with salt and pepper. Set aside. Heat the oil in a large, deep skillet over medium-high heat. Add the onion, Brussels sprouts, carrots and bell pepper and saut until the vegetables begin to become tender, about 5 minutes. Season with 1/2 teaspoon each salt and pepper. Combine the vegetables, rice, turkey, white Cheddar and 1 cup yellow Cheddar in a large bowl. Spoon the mixture into a lightly greased 9-by-13-inch baking dish. Melt the remaining 4 tablespoons butter in a small bowl or microwave-proof glass measure, then add the panko and stir to combine. Sprinkle over the top along with the remaining cup yellow Cheddar. Cover the casserole with aluminum foil and bake for 30 minutes. Uncover and bake until the liquid is absorbed, the rice is tender and the cheese is melted, about 15 more minutes. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Gavi]" 28600,"Root Beer Granita-Vanilla Parfait 6 cups (1 1/2 quarts) root beer 1 quart vanilla ice cream 4 elbow straws Instructions: The day before you plan to serve, pour 4 cups of the root beer into ice cube trays to a depth of no more than 1/2-inch. Keep the remaining root beer refrigerated until ready to serve. Freeze overnight, along with tall, thin glasses or parfait glasses for serving. When ready to serve, unmold the cubes into a food processor fitted with the metal blade. Process, pulsing, just until crushed. Place a straw in each glass, and layer the parfaits by alternating scoopfuls of the root beer granita and vanilla ice cream, ending with a scoop of ice cream on the top. Serve with a pitcher of the remaining root beer, and pour root beer up to the top of each parfait at the table. ","[Chardonnay, Riesling, Moscato, Vinho Verde]" 28601,"Orange Poppy Seed Wafers 2 cups cake flour 2 tablespoons poppy seeds 2 tablespoons ground allspice 1 cup butter, plus additional for greasing cooking sheets 1 large orange 1 cup sugar 2 large egg yolks 1 cup powdered sugar 2 tablespoons cream or milk Poppy seeds Instructions: Position rack in center of oven and preheat to 350 degrees F. Combine flour, poppy seeds, and allspice in a bowl and set aside. Butter 2 heavy, large cookie sheets and set aside. Using a vegetable peeler, remove all the zest from the orange (only remove the orange part, not the bitter white pith). Save orange for another use. Place the granulated sugar and zest in a food processor. Process until peel is finely minced, about 2 minutes. Transfer the sugar-zest mixture to an electric mixer. Add 1 cup butter and beat until light and fluffy. Beat in egg yolks. Add the flour mixture and mix slowly until combined into a soft dough. Using a small cookie scoop, place 1-inch high mounds 2 inches apart on cookie sheets and press cookie down using a spatula dipped in water. Bake until edges are light brown, about 10 to 12 minutes. Cool on wire racks. Make the glaze by combining the powdered sugar and cream in a bowl. Using a pastry brush, brush the glaze over the cookies and then sprinkle with poppy seeds. Let stand until glaze is hardened and not wet. Store in an airtight container. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 28602,"Vanilla Ice Cream with Toasted Coconut Flakes 1 quart vanilla ice cream 1 bag sweetened coconut flakes 1/2 stick butter, melted, at room temperature Instructions: Preheat oven to 350 degrees F. Toast coconut flakes until golden brown. Put flakes in a bowl and toss with melted butter. Scoop ice cream into 4 dessert bowls and sprinkle toasted coconut flakes, while warm, on top of ice cream. Serve. ","[Chardonnay, Sauvignon Blanc, Riesling]" 28603,"Rainbow Trout with Jasmine Rice and Citrus Vinaigrette 4 rainbow trout, heads removed and cleaned Salt and black pepper 2 cups all-purpose flour 2 tablespoons olive oil 1 tablespoon olive oil 1 teaspoon butter Jasmine Rice, recipe follows Citrus Vinaigrette, recipe follows 3 cups Jasmine rice, rinsed 3 1/2 cups cold water 3/4 cup finely diced onion 1 bay leaf Salt White Pepper 1/4 cup Champagne vinegar 3/4 cup fresh citrus juice (lemon, lime, or orange, or a combination), plus more if desired 1 tablespoon finely chopped shallots 1 tablespoon Dijon mustard 2 1/2 cups canola-olive oil blend (1 1/4 cups each or your preference) Salt White pepper Steamed fresh seasonal vegetables, accompaniment Instructions: Season trout fillets lightly with salt and pepper on both meat and skin sides. Lightly dust fillets with flour and shake off excess. In a non-stick skillet large enough to hold all 4 fish, heat the oil and butter over high heat until almost smoking. (You may need to work in batches or use 2 skillets if you don't have one that is large enough). Carefully place the trout, meat side down, in the skillet and saute for about 2 minutes or until golden brown. Carefully turn the fish over with tongs and finish cooking on the skin side, about 2 more minutes. With tongs, remove the trout from the skillet and serve immediately with the rice and vinaigrette. Combine all ingredients in a large saucepan. Add enough salt and pepper to make the water taste slightly salty. Cover and bring to a boil. When the water level drops below the rice, reduce heat to maintain a simmer. Simmer for about 8 minutes and turn off the heat. Leave covered and let stand for about 5 minutes. Fluff rice with a fork and serve hot with the trout. Add vinegar, citrus juice, shallots, and mustard to a blender. Blend for 30 seconds. Slowly add oil while machine is running until emulsified; the vinaigrette should be thick. Season with salt and pepper, to taste. Add more citrus juice, to taste, if desired. Drizzle over trout. Toss with steamed fresh seasonal vegetables, if desired. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 28604,"Creamy Chicken Tortilla Soup 2 cans (10 oz each) Ro*Tel? Original Diced Tomatoes & Green Chilies, undrained 2 cans (14 oz each) reduced-sodium chicken broth 1 can (16 oz each) Rosarita? No Fat Traditional Refried Beans 1/2 cup frozen whole kernel corn 2 cups shredded cooked chicken Fried corn tortilla strips or chips, optional Shredded Monterey Jack cheese, optional Instructions:

1. Combine undrained tomatoes and broth in medium saucepan. Stir in beans and corn; bring to boil. Reduce heat to low and simmer 5 minutes, stirring frequently.
2. Add chicken; heat through. Serve topped with tortilla strips and cheese, if desired. ","[Chardonnay, Sauvignon Blanc, Riesling, Garnacha]" 28605,"Fresh Cream Cheesecake with Summer Berries 1 pound cream cheese, at room temperature 1 1/2 cups confectioners' sugar, sifted Zest of 1 lime (about 1 teaspoon) Juice of 2 limes (about 1/3 cup), 1 tablespoon vanilla bean paste or vanilla extract 2 1/2 cups heavy cream 2 cups fresh blueberries 1/3 cup water 2 tablespoons sugar 1 cup halved or sliced fresh strawberries 1 cup fresh raspberries 1/2 lime Instructions: For the cheesecake: Line a medium (about 8-inches wide) sieve, fine strainer or colander with a double layer of damp cheesecloth and set over a bowl. Beat the cream cheese in a large bowl with a hand-held mixer on medium speed until smooth. Add the sugar, lime zest and juice, and vanilla. Beat until light and fluffy, scraping the sides of the bowl and beaters as needed. In another bowl, beat the cream just until it holds a stiff peak. Stir about 1/3 of the whipped cream into the cream cheese mixture to lighten the cream cheese. Gradually fold in the remaining whipped cream to make a light mousse. Transfer mixture into the lined sieve and fold the cheesecloth over top and press gently. Cover and refrigerate to drain for at least 4 hours or up to 3 days. Just before serving, prepare the berries: Cook about half of the blueberries in a small skillet with the water and sugar, over medium heat until the berries get juicy, about 8 minutes. Toss all the berries together in a large bowl, along with a squeeze of fresh lime juice. Unwrap the cheesecake and invert onto a platter. (Discard the cheesecloth.) Use a large ladle or spoon to press a well in the center of the cake. Spoon the berries into the well and drizzle the juices over the top or serve on the side. Serve a scoop of summer cheesecake with some of the fresh berries. ","[Chardonnay, Sauvignon Blanc, Riesling, Ros]

" 28606,"Fried Rice with Egg 2 cups long-grain converted white rice, rinsed Salt 1/4 cup oyster sauce 2 tablespoons light Japanese soy sauce 3 large eggs, beaten until just blended 2 tablespoons peanut or vegetable oil 1 cup frozen baby peas, thawed 2 or 3 scallions, thinly sliced, including some of the green tops, 1/3 to 1/2 cup 2 cups diced store bought roast pork, optional Sesame oil, as needed Instructions: At least 1 day before you plan to make the fried rice, place the rinsed rice in a heavy, medium-sized saucepan. Add 2 cups of cold water and salt, to taste. Bring to a boil over high heat. Cover, and cook at a gentle boil until the water has cooked down to the level of the rice. With a spoon (not a fork), stir the rice well. Cover, and reduce the heat to low. Continue to cook for about 15 minutes, or until the rice is tender. Fluff with a fork. Cool to room temperature before covering and refrigerating for 24 hours. Break up any clumps of the cold rice with your fingers and set aside. In a small bowl, stir together the oyster sauce and soy sauce and set aside. Coat a large, nonstick skillet with nonstick vegetable spray and set over medium-high heat. When the skillet is hot, add the eggs, swirling them around to make sure they coat the whole bottom of the pan. Cook, without stirring, and adjusting the heat as necessary, until the eggs are firm and cooked through but not yet starting to brown, lifting the skillet and tilting it so that the eggs cook evenly. Slide the eggs onto a plate and when they have cooled, cut into small pieces and set aside. Return the skillet to the burner and heat the oil over high heat. When it is hot, add the peas and scallions, and cook, stirring constantly, until the scallions are limp, about 1 minute. Stir in the rice, sauce mixture, eggs and roast pork until well mixed. Continue to cook, stirring, until the rice is heated through, 1 to 2 minutes. Plate and drizzle with sesame oil, to taste. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Gavi]" 28607,"Rotelle with Roasted Corn, Braised Zucchini, Roasted Garlic, Oregano and Feta 2 ears roasted corn 1 pound rotelle pasta, or any spiral-shaped pasta 2 teaspoons olive oil 2 medium zucchini, chopped 1/2 cup diced red onion 1 teaspoon dried oregano 1 cup reduced-sodium chicken broth 1/3 cup roasted garlic cloves 2 tablespoons chopped fresh parsley leaves Salt and ground black pepper 1/2 cup crumbled feta cheese Instructions: Preheat oven to 400 degrees F. Wrap corn in foil and roast in preheated oven for about 1 hour. This can be done in advance on a prep day. Cook rotelle according to package directions. Drain and reserve 1 cup of the cooking water. Transfer pasta to a large bowl. Meanwhile, heat oil in a large skillet over medium heat. Add corn cut from cob, zucchini and onion and saute for 3 minutes, until golden brown. Add oregano and cook 1 minute. Add broth and roasted garlic and bring to a simmer. Simmer 5 minutes. Pour mixture over pasta and toss to combine, adding cooking water, if necessary, to moisten pasta. Fold in parsley and season, to taste, with salt and black pepper. Transfer pasta to a serving platter and top with feta cheese. ","[Chardonnay, Vermentino, Sauvignon Blanc, Gavi]" 28608,"Frozen Banana Sorbet 1 ripe banana, frozen 1 tablespoon freshly squeezed lime juice 1 tablespoon honey Instructions: Peel the banana and cut into chunks about 1-inch long. Put the banana, lime juice and honey in a food processor and process by pulsing until it is pureed but still a little chunky. Spoon into a serving dish and serve. ","[Viognier, Riesling, Moscato]" 28609,"Rice Noodles with Pork and Ginger Vegetables 8 ounces rice noodles, pad thai style
1 small pork tenderloin (about 12 ounces), cut into 1/2-inch cubes Kosher salt and freshly ground pepper 1 1/2 cups low-sodium chicken broth 1 tablespoon cornstarch 2 tablespoons vegetable oil 1 bunch scallions, sliced (white and green parts separated) 1 2-inch piece fresh ginger, peeled and minced 6 cloves garlic, minced 3 cups precut stir-fry vegetables (about 12 ounces) 1/3 cup chopped fresh cilantro, basil and/or mint Juice of 1 lime Instructions: Cook the noodles as the label directs, then drain and rinse under cold water. Meanwhile, season the pork generously with salt and pepper; set aside. Whisk the chicken broth and cornstarch in a medium bowl; set aside. Heat a large nonstick skillet over high heat. Add 1 tablespoon vegetable oil, then add the pork and stir-fry until lightly browned, about 5 minutes; transfer to a bowl. Add the remaining 1 tablespoon vegetable oil to the pan, then add the scallion whites, ginger and garlic; reduce the heat to medium and cook, stirring, 2 minutes. Add the vegetables to the skillet and cook, stirring occasionally, until they start softening, about 2 minutes. Add the broth mixture and 1 teaspoon salt; bring to a boil. Cook, stirring occasionally, until the sauce thickens slightly and the vegetables are crisp-tender, about 3 minutes. Return the pork to the skillet along with the noodles and stir to warm through. Remove from the heat and stir in the scallion greens, herbs and lime juice. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 28610,"Pineapple Upside-Down Crepes 2 cups all-purpose flour 6 tablespoons unsalted butter, melted and cooled 4 tablespoons sugar 3 eggs Pinch salt 1 cup milk, or as needed 2 large pineapples, peeled, cored and cut lengthwise into quarters 6 tablespoons of butter, plus 3 teaspoons for greasing pan 1 cup macadamia nuts, toasted and coarsely ground 1/2 cup sugar 3/4 cups heavy cream, or as needed 1/2 cup 151-proof rum 10 to 12 miniature scoops vanilla, buttermilk or coconut ice cream Instructions: For the batter: Combine flour, melted butter, sugar, eggs and salt in a food processor or blender. Add enough milk to make a fluid batter. The batter may be covered and refrigerated up to 24 hours. For the topping: Line large baking sheet with parchment paper, and set aside. Slice pineapple quarters crosswise, 1/8-inch thick. In a 7-inch nonstick pan over medium heat, melt 1/4 teaspoon of butter, spreading with a spatula. Remove pan from heat and allow to cool slightly. With pan off heat, ladle in about 3 tablespoons of batter and roll around pan until bottom is evenly coated. Sprinkle with 1 tablespoon of macadamia nuts. Return pan to medium heat. Just as crepe sets, but while it is still wet on top, remove pan from heat and arrange pineapple slices on an overlapping circular pattern, completely covering the surface of the crepe. Use a skewer or fork to arrange any of the pineapple slices that fall out of place. Shake crepe slightly to keep it from sticking to pan. Return pan to heat, sprinkle pineapple with 2 teaspoons of sugar and about 1/4 tablespoon of cold butter, cut into bits. Use a rubber spatula to loosen edge of crepe and check underside. When bottom is golden brown, loosen crepe by running a rubber spatula around edges and carefully flip crepe over in pan. Continue cooking until sugar underneath begins to turn a light caramel color. Add 1 tablespoon of cream around edges of crepe, and tilt pan so that cream blends with sugar and runs under edges of crepe. Spray a flat metal surface like the bottom of a cake pan with nonstick cooking spray. Place sprayed side over crepe, and invert skillet to remove crepe. Slide crepe onto prepared baking sheet. Repeat process, wiping pan clean between crepes, to make 10 to 12. Sheet of crepes may be covered and refrigerated up to 4 hours. To serve, reheat crepes in a 350 degree oven until hot, about 4 minutes. Transfer to serving plates. Pour rum into small pitcher or gravy boat and set aflame. Top crepes with burning rum. Garnish each plate with a miniature scoop of ice cream. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 28611,"Lulu's Hibiscus Salad 1 cup/250 ml dried hibiscus flowers 2 tomatoes, seeded and sliced 1 bunch fresh cilantro leaves 1 head iceberg lettuce, torn 1 onion, thinly sliced Salt and freshly ground black pepper 1/2 cup/125 ml olive oil 1/4 cup/60 ml white wine vinegar 1 tablespoon/15 ml Dijon mustard 1 clove garlic, minced Salt and freshly ground black pepper Instructions: In a pot of boiling water, cook the hibiscus flowers for 20 minutes. Strain and set aside. For the dressing, in a bowl, whisk together the olive oil, vinegar, mustard and garlic. Thin with a little water if necessary. Season with salt and pepper. Set aside. In a bowl, mix the tomatoes, cilantro leaves, lettuces and onions with the drained hibiscus flowers. Add some dressing and mix again. Season with salt and pepper.
","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 28612,"Rosemary Roasted Chicken Thighs with Butternut Baked Penne 6 skin-on, bone-in chicken thighs (about 2 pounds) One 1-pound butternut squash, peeled, seeded and cut into 1/2-inch pieces 3 tablespoons extra-virgin olive oil 2 tablespoons finely chopped rosemary 2 large cloves garlic, finely chopped Kosher salt and freshly ground black pepper 8 ounces penne rigate 4 ounces Taleggio cheese without rind, cubed 1/2 cup heavy cream Lemon wedges, for serving Instructions: Preheat the oven to 400 degrees F. Line a baking sheet tightly with foil. Toss the chicken and squash with 2 tablespoons of the olive oil, 1 tablespoon of the rosemary and the garlic on the prepared baking sheet. Sprinkle with salt and pepper. Spread in a single layer with the chicken skin-side up. Roast until the chicken is cooked through and the squash is tender, about 30 minutes. Meanwhile, cook the pasta in boiling salted water until al dente, about 10 minutes. Drain the pasta, then toss with the remaining 1 tablespoon olive oil and 1 tablespoon rosemary, the cheese and cream and season with pepper. Add the chicken and squash and toss, then transfer to a 9- by 13-inch baking dish. Arrange the chicken on top with skin-side up and bake until the cheese is melted, 12 to 15 minutes. Serve with lemon wedges. Yield: 6 servings Active Time: 25 minutes Total Time: 1 hour 25 minutes Ease of preparation: easy ","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]" 28613,"Swiss Chard and Golden Raisins 2 1/2 pounds (the average weight of 2 bundles) red Swiss chard 1 1/2 tablespoons (1 1/2 turns around the pan in a slow stream) extra-virgin olive oil 1/8 pound, 2 slices, pancetta or bacon, chopped 1 small yellow skinned onion, chopped 1/4 cup (2 handfuls) golden raisins 14 ounces chicken stock or broth Coarse salt 1/8 teaspoon nutmeg, a couple pinches ground or equivalent of freshly grated Instructions: Heat a large skillet over medium high heat. Coarsely chop the greens of clean red chard. Add oil, pancetta, and chopped onion to the pan and cook 2 or 3 minutes until onions begin to soften and pancetta is lightly browned. Add chopped chard to pan in large bunches, adding remaining chard as the greens wilt. Sprinkle in raisins, pour in broth and season with salt and nutmeg. Bring liquid to a boil, reduce heat and simmer greens 10 to 15 minutes until greens are no longer bitter and you are ready to serve. Raisins will plump as the dish cooks through. ","[Burgundy, Barolo, Tempranillo, Garnacha]" 28614,"Sangria with Winter Citrus 1 green apple, cored and diced 1 ruby grapefruit, thinly sliced 1 lemon, thinly sliced 1 blood or regular orange, thinly sliced 1 Bosc pear, cored and diced Juice of 2 lemons Three 750ml bottles medium-bodied red wine, such as malbec, rioja or sangiovese 1 cup grappa 1/2 cup orange liqueur, such as Cointreau 1 cup orange juice 1/2 cup simple syrup 4 cups chilled club soda Instructions: Begin by macerating the fruit. Add half of the apples, grapefruit, lemon, blood orange and pears to a large pitcher and squeeze the lemon juice on top. Muddle the fruit using a wooden spoon. Add the remaining half of the fruits. Pour over the red wine, grappa, orange liqueur and stir. Cover with plastic wrap and place in the fridge for 2 hours, or overnight if time allows. Add the orange juice and simple syrup, and then top off with the chilled club soda before serving. ","[Malbec, Rioja, Sangiovese, Pinot Grigio]" 28615,"Cream of Tomato and Rosemary Soup 5 ounces ciabatta bread, broken into bite-sized pieces 3 tablespoons extra-virgin olive oil Pinch flaky sea salt Pinch dried mixed herbs 1 stick celery, chopped small 1 medium-large onion, chopped small 2 tablespoons olive oil 2 jars (each 19.5 ounces) Roma tomatoes in water 1 tablespoon low-sodium vegetable bouillon powder 3 tablespoons boiling water 2 tablespoons tomato paste 1 tablespoon chili jam or red pepper jelly 2 sprigs rosemary 9 ounces unsweetened plant-based cream Freshly ground black pepper Instructions: For the croutons: Preheat the oven to 350 degrees F (180 degrees C). Place the bread pieces on a large sheet pan. Drizzle over the olive oil and toss to coat well. Sprinkle over the salt and dried mixed herbs and toss again. Bake for 15 minutes, until crisp and golden. Whilst the croutons are baking make the soup. For the soup: Saut the celery and onion in the olive oil in a large saucepan or Dutch oven for 2 or 3 minutes, until they start to soften. Drain the jars of tomatoes through a sieve over a bowl, retaining the juice (about 10.5 fluid ounces of liquid). Dissolve the vegetable bouillon powder in the boiling water and add to the retained liquid from the jarred tomatoes. Add the Roma tomatoes, tomato paste, chili jam and rosemary sprigs to the pan with the celery and onion. Pour in the bouillon and tomato-water mixture, bring to a simmer and cook for 10 minutes. Fish out the rosemary sprigs. Blitz until smooth with an immersion blender, stir in the plant-based cream and season with black pepper. To serve, divide the soup among 4 bowls and sprinkle the croutons on top. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]

" 28616,"Jalapeno Popper Dip 1 1/4 cups red and green sliced pickled jalapenos Two 8-ounce blocks cream cheese, at room temperature
2 cups shredded rotisserie chicken
1 cup shredded Mexican blend cheese
1/2 cup sour cream
1 teaspoon dried minced garlic
1/2 teaspoon kosher salt
4 dashes hot sauce
1 1/2 cups crispy jalapenos, such as French's One 8-ounce bag crispy corn chips, such as Fritos Scoops 2 cups baby carrots
2 cups celery sticks
2 red bell peppers, cut into thick strips
Instructions: Preheat the oven to 350 degrees F. Set aside 1/4 cup of the pickled jalapenos. Chop the remaining pickled jalapenos and place in a mixing bowl. Add the cream cheese, chicken, cheese, sour cream, garlic, salt and hot sauce. Stir until thoroughly combined. Scrape into a small baking dish. Place the reserved pickled jalapenos in the center of the dip. Bake until warmed through and bubbly around the edges, about 25 minutes. Sprinkle the crispy jalapenos around the edge of the dip. Serve warm with the corn chips, carrots, celery and peppers for dipping. ","[Zinfandel, Tempranillo, Garnacha, Barbera]" 28617,"Cindy Lobster Stuffed Eggplant 3 tablespoons butter 8 sprigs fresh rosemary plus 1 tablespoon finely chopped 1 clove garlic, minced 1 shallot, minced 1 tablespoon extra-virgin olive oil, plus more for coating 1/2 pound lobster tail meat, chopped Salt and freshly ground black pepper 1/4 pound bacon, sliced paper thin 1 large eggplant, thinly sliced into 3 by 2-inch rectangular shapes 8 medium slices buffalo mozzarella, sliced to shape the eggplant Instructions: Preheat the oven to 400 degrees F. In a medium saucepan, melt the butter over low heat with the 8 rosemary sprigs. Turn the heat to the lowest setting and allow the rosemary and butter to fuse together, but do not let the butter brown. In a medium skillet, saute the garlic, shallots, and chopped rosemary together in the 1 tablespoon olive oil until the garlic and shallots become fragrant. Then add the lobster meat and gently cook for 3 to 5 minutes. Lightly season the lobster meat with salt and pepper. On a clean surface, take a piece of bacon and lay it out lengthwise. Coat the eggplant slices lightly with olive oil and barely season with salt and pepper. Put a piece of the coated eggplant on top of the bacon, perpendicularly. Put a piece of mozzarella on top of the eggplant. Scoop a generous portion of the lobster and place on top of the cheese. Put another piece of eggplant on top of the lobster and create an eggplant sandwich. Wrap the bacon around the sandwich then gently put on a cookie sheet or oven-safe dish. Repeat this process until all the lobster is used. Remove the rosemary sprigs from the butter and set them aside on a plate or clean surface. Pour the rosemary butter on top of the sandwiches until they are all saturated. Lightly season the sandwiches with salt and pepper before baking. Bake until the bacon has browned nicely, about 10 minutes. Garnish with the reserved rosemary sprigs. Serve hot. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 28618,"Asian Beef & Vegetable Stir-Fry 1 pound beef Top Sirloin Steak Boneless, cut 1 inch thick 4 cups assorted fresh vegetables, such as sugar snap peas, broccoli florets, bell pepper and carrot strips 4 cups assorted fresh vegetables, such as sugar snap peas, broccoli florets, bell pepper and carrot strips
1 clove garlic, minced 1/2 cup prepared stir-fry sauce 1/8 to 1/4 teaspoon crushed red pepper 2 cups hot cooked rice 2 tablespoons unsalted dry-roasted peanuts (optional) Instructions: 1)Cut beef steak lengthwise in half, then crosswise into 1/4-inch thick strips. 2)Combine vegetables and 3 tablespoons water in large nonstick skillet. Cover and cook over medium-high heat 4 minutes or until crisp-tender. Remove and drain. 3)Heat same pan over medium-high heat until hot. Add half of beef and half of garlic; stir-fry 1 to 2 minutes or until outside surface of beef is no longer pink. Remove. Repeat with remaining beef and garlic. 4)Return all beef and vegetables to pan. Add stir-fry sauce and crushed red pepper; heat through. Serve over rice. Sprinkle with peanuts, if desired. ","[Syrah, Pinotage, Tempranillo, Garnacha]" 28619,"Chicken-Stuf't Potato Puffs: Rellenos de Papa con Pollo 2 tablespoons unsalted butter 1/2 packet sazon seasoning 6 cooked russet potatoes, flesh only (about 3 cups flesh) 2 tablespoons heavy cream 2 eggs 1 tablespoon cornstarch 1 teaspoon chili powder 1/2 teaspoon garlic powder Kosher salt and freshly ground black pepper 1/2 red bell pepper, diced small 1/2 green bell pepper, diced small 1/2 rotisserie chicken, skin and bones removed, and meat finely chopped 2 tablespoons freshly chopped oregano or 1/2 teaspoon dried Vegetable oil, for deep-frying 1 cup potato flakes or crushed plain potato chips or panko bread crumbs Instructions: Combine the butter and the sazon in a small saucepan over low heat and stir until the butter has melted. In a medium bowl, combine the potato flesh, melted butter, heavy cream, 1 egg, cornstarch, chili powder, garlic powder, and kosher salt and pepper, to taste, and mash until evenly combined; set aside. For the filling: In another medium bowl add the peppers, chicken, oregano, and kosher salt and pepper, to taste. Stir well to combine and reserve. In a deep heavy-bottomed 12-inch pan, add about 3 inches of oil. When ready to fry the balls heat the oil to 375 degrees F. Scoop 1 tablespoon of the potato mixture into your hand and roll it into a ball. Using the back of a 1/4 to 1/2 teaspoon scoop or your finger, make an indentation in the ball leaving a pocket for the filling. Scoop a small amount of the chicken filling into the center of the potato and repeat to make a second ball. With the chicken filling facing the center, sandwich the first disk with the second and pinch to close off any seams. Roll lightly between your palms to form a ball. Continue with remaining filling and potato mixture. Lightly beat the remaining egg in a small bowl. Add the potato flakes to a shallow bowl or plate and season lightly with salt. Dip each ball into the beaten egg, then into the potato flakes. If the ball is not completely covered, put it back into the egg, then into the potato flakes for a second time. Set aside and repeat to coat all the balls. Fry the balls, in batches, until cooked through and golden, about 4 minutes. Drain on paper towels and arrange on a serving platter to serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Garnacha]" 28620,"Philly Cheese Steak 1 pound shell, sirloin, or rib steak, well trimmed and boneless About 1/4 cup extra-virgin olive oil 1 Vidalia or other sweet onion, halved and thinly sliced Fine sea salt and freshly ground pepper 4 to 6 Italian frying peppers, halved and stemmed, seeds discarded 4 soft hero breads or hoagie rolls, halved lengthwise Balsamic vinegar 1/4 pound imported fontina or sharp, aged provolone, thinly sliced Instructions: Slice the beef on an electric meat slicer, or use the following method: with plastic wrap, tightly roll the steak into a torpedo or log shape. Put the beef in the freezer for 30 to 45 minutes to firm it until tight but not frozen. Remove the plastic wrap and, working quickly; use an electric knife to slice the beef into paper-thin slices, almost shaving the beef. If this does not produce very thin results, cut the beef into the thinnest slices possible and flatten, using a meat pounder. Once all the beef has been cut, refrigerate until the remaining ingredients are ready. Heat 2 tablespoons of the oil in a heavy-bottomed saute pan set over low heat. Put in the onions, season with salt and pepper, and cook until nicely softened and lightly caramelized but not browned, about 20 minutes. Transfer the onions to a bowl and set aside. Add the pepper halves to the pan, season with salt and pepper, and fry until soft and tender, about 12 minutes. Transfer to the bowl with the onions. Keep the onions and peppers covered and warm. In a clean, heavy-bottomed saute pan, heat the remaining oil over medium heat. Add the beef in batches and lightly brown, seasoning with salt and pepper as you cook, adding more oil if necessary. Pull out a little of the doughy insides of each loaf, then drizzle lightly with the oil, a splash of vinegar, and a pinch of salt and pepper. Put 1/4 of the beef inside each roll, top with onions and peppers, and finish with several slices of cheese. Cover with the top half of the bread. Wrap snugly in sandwich wrapping paper, slice diagonally in half, and serve. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Tempranillo]

" 28621,"Christina's Gingerbread Dough 5 1/2 cups all-purpose flour, plus more for surface 1 tablespoon ground ginger 1 tablespoon ground cinnamon 1 1/2 teaspoons salt 1 cup all-vegetable shortening 1 cup powdered sugar 1 cup dark brown sugar 1 cup molasses 1/4 cup plus 2 to 3 tablespoons strong coffee, cooled Instructions: Combine the flour, ginger, cinnamon, and salt. Set aside. In a heavy-duty mixer fitted with the paddle attachment, combine the shortening, powdered sugar, dark brown sugar, and molasses. Mix on low speed, just until smooth, trying not to incorporate too much air. Add the flour mixture all at once, and mix on low to medium-low speed. As this begins to mix, add the 1/4 cup of cooled coffee. Watch closely as the dough begins to come together. If it looks and feels dry and crumbly, begin to add the remaining coffee, 1 tablespoon at a time as needed. The dough should be firm, but evenly moist. Alternatively, this dough can be mixed by hand. If you choose to do this, add the flour mixture in 3 or 4 batches, instead of all at once, to the sugar and shortening mixture. Add the coffee, a little at a time, along with the flour. Turn the dough out onto a lightly floured work surface and shape into 2 flattened rectangles. Wrap tightly in plastic wrap, then place into an air-tight container or zip-top plastic bag. Refrigerate for 1 to 2 hours before rolling and cutting. The dough keeps for 4 days, refrigerated. If dough has been chilled for longer than 1 to 2 hours, allow it to sit at room temperature for 15 minutes before rolling. Preheat oven to 325 degrees F. Line baking sheets with parchment or foil, or very lightly grease. Working with 1 piece of the chilled dough at a time, roll out on a lightly floured surface to 3/8-inch thick (small, decorative pieces may be rolled thinner; pieces that will need to provide support may be rolled thicker). Transfer to prepared baking sheets, then cut to desired shapes using templates that have been lightly floured. Cut out desired shapes (use templates and lightly flour them before placing on the dough and cutting). If cutting windows, doors, etc., start by cutting them first, then cut the overall shape. This prevents distortion of the pieces. Keep similar sized pieces on each sheet for even baking. If you have the refrigerator space, a brief chilling at this point (15 minutes) will help the dough hold its shape in the oven, but this step is optional. Lightly brush or spray the surface with water and bake 15 minutes for medium to large pieces (7 to 10 minutes for smaller pieces). Remove from oven and let rest for 5 minutes. With a sharp knife, carefully re-cut the hot gingerbread (using your templates) if any spreading occurred. Remove all scraps from the tray. Return the baking sheet to the oven. Bake for 30 to 45 minutes more, even longer for very large or thick pieces, until dark brown, but not burned. You must bake gingerbread for houses much longer than you would bake cookies. It must be very dry throughout, and quite dark in color. The low oven temperature helps to keep the browning even, as opposed to dark around the edges. As oven temperatures will vary, check the pieces during the second baking frequently. If they are browning too quickly, lower the oven to 300 degrees F. Remove from the oven and allow to cool 5 minutes on the baking sheet. Loosen the pieces from the tray with a thin spatula and continue to cool on the tray until firm. Remove the pieces from the tray and allow them to cool on a wire rack for several hours before assembling your house. ","[Chardonnay, Riesling, Pinot Grigio, Sparkling wine]" 28622,"Orzo with Spinach and Tomatoes 1 pound spinach, washed, dried, stems removed 1 pint grape or cherry tomatoes, halved 2 lemons, zested 1 1/2 cups orzo, cooked to al dente 1 tablespoon extra-virgin olive oil, 1 turn of the bowl 24 basil leaves, torn or thinly sliced Salt and pepper Instructions: Pile spinach leaves in stacks 1 on top of the other. Thinly slice stacks of leaves to make spinach confetti. Pile shredded spinach into the bottom of a medium sized mixing bowl. Halve grape or cherry tomatoes with a paring knife and add them to the mixing bowl. Add the zest of 2 lemons to the bowl and save the lemons in the refrigerator to juice for another recipe. Add hot cooked and drained orzo pasta to the mixing bowl. The heat of the pasta will wilt the spinach and warm the tomatoes at the bottom of the bowl and get the juices flowing from veggies. The heat of the pasta will also release the flavor and oils in the lemon zest. Drizzle 1 tablespoon extra-virgin olive oil over the pasta and toss to combine the veggies and orzo. Add basil and salt and pepper and toss to combine. Taste your orzo to adjust seasonings and serve. ","[Vermentino, Sauvignon Blanc, Grner Veltliner, Albari?o]" 28623,"This Brittle Piggy 1 stick unsalted butter, plus more for the baking sheet 16 slices bacon 1 1/2 cups sugar 3/4 cup light corn syrup 1 1/2 cups mixed cocktail nuts Kosher salt 1 1/2 teaspoons vanilla extract 1 1/2 teaspoons baking soda Instructions: Line a large rimmed baking sheet with foil and generously butter it. Working in batches, cook the bacon in a large skillet over medium heat, turning occasionally, until crisp, 9 to 11 minutes. Drain on paper towels, then break each slice in half. Combine the sugar, corn syrup and 1/2 cup water in a medium heavy-bottomed saucepan. Cook, stirring occasionally, over medium-high heat until a candy thermometer registers 260 degrees F, 10 to 12 minutes. Remove from the heat and add the butter, nuts and 1 teaspoon salt. Stir once, then continue cooking over medium-high heat, undisturbed, until the syrup turns golden and the candy thermometer registers 285 degrees F, 5 to 10 more minutes. Carefully stir in the prepared bacon, the vanilla and baking soda. (The mixture will foam a bit.) Cook, stirring several times, until the foam subsides and the mixture darkens slightly, 1 to 2 more minutes. Pour the mixture onto the prepared baking sheet, then carefully tilt to spread it into a thin layer. Use tongs to redistribute the bacon pieces if necessary. Let cool completely, then break into pieces. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 28624,"Pina Colada Pie Nonstick cooking spray, for the pie plate 15 shortbread cookies
1/2 cup toasted pecans
1/2 cup sweetened flaked coconut
4 tablespoons (1/2 stick) unsalted butter, at room temperature 1/4 teaspoon kosher salt
1 1/2 cups finely diced or grated fresh pineapple 1/2 cup granulated sugar
2 tablespoons cornstarch
Juice of 1 lime
One 8-ounce package cream cheese, at room temperature 3/4 cup sweetened coconut cream
2 teaspoons lime zest
1 teaspoon rum extract
2 large eggs
2 cups heavy cream 1/4 cup confectioners' sugar
1/2 cup sweetened flaked coconut Instructions: For the crust: Preheat the oven to 350 degrees F. Spray a 9-inch pie plate with nonstick cooking spray. In the bowl of a food processor, grind the cookies and pecans into a fine crumb. Add the coconut, butter and salt and pulse a few more times to combine. Dump the mixture into the prepared pie plate and press the mixture evenly up the sides and along the bottom. Bake until lightly browned, 10 to 12 minutes. Transfer to a wire rack until slightly cooled. Leave the oven on. For the fresh pineapple layer: Add the pineapple and granulated sugar to a saucepan. In a small bowl, stir together the cornstarch and lime juice, then add the mixture to the saucepan with the pineapple. Bring to a boil over medium-high heat, whisking until combined. Continue cooking and whisking until the mixture starts to thicken, about a minute. Transfer to a bowl and allow to cool slightly. For the creamy coconut layer: In the bowl of a stand mixer or in a large bowl with an electric mixer, beat the cream cheese until very smooth. Add the coconut cream, zest and rum extract and beat until combined and smooth. Beat in the eggs one at a time. Spread the pineapple mixture into the cooled crust. Pour the cream cheese mixture on top of the pineapple mixture. Bake until the filling is set, 40 to 50 minutes. Tent the edges of the crust with aluminum foil if the crust gets too dark. Remove to a wire rack and let cool to room temperature, then cover and refrigerate for at least 4 hours and up to overnight. For the topping: When ready to serve, whip together the heavy cream and confectioners' sugar in a large bowl to soft peaks. Spread the topping onto the chilled pie. Decorate the top of the pie with the coconut. ","[Chardonnay, Sauvignon Blanc, Moscato, Riesling]

" 28625,"Radish and Snap Pea Bites with Rosemary Brown Butter Drizzle 1 1/2 cups sugar snap peas, cut in half 1 1/2 tablespoons extra-virgin olive oil
1 bunch Easter Egg radishes (red is fine, too) with tops, roots discarded, leaves reserved, radishes cut in half 1 teaspoon kosher salt
4 tablespoons unsalted butter
1 tablespoon fresh rosemary, finely chopped Instructions: Add 10 to 12 ice cubes to a medium mixing bowl and fill with cold water. Set aside. Place 4 cups of water in a medium saucepot and bring to a rolling boil over medium-high heat. Add the snap peas and blanch for 1 minute. The pea pods will turn bright green and become tender. Remove immediately with a slotted spoon and place in the ice water; this will stop the cooking. Transfer the peas to a double layer of paper towel to wick away the water. Heat a large skillet on medium-high heat. Add the oil and get it hot, 1 to 2 minutes. Place the radishes cut-side down in the skillet. Season with the salt. Turn down the heat to medium. Cook the radishes until the bottoms just begin to brown and the radishes feel tender when tested with a knife, 10 to 15 minutes. Remove from the heat. While the radishes are cooking, trim 20 to 24 wooden kebab skewers (depending on how many radishes are in your bunch) to 3 1/2 inches long--kitchen shears should do the trick. Thread the peas on the skewers to prepare the bites. Five minutes before the radishes finish browning, prepare the brown butter sauce. Heat a skillet on medium-high heat until hot. Add the butter. It will immediately sizzle and foam. Stir with a wooden spoon for 4 to 5 minutes. The butter will begin to darken. Add the rosemary. The butter will crackle and foam again and release the fragrance of the rosemary. Continue to cook until it turns a beautiful, deep brown color yet doesn't burn, another 2 to 3 minutes. Remove from the heat. Add the radishes to the skewers and finish each with 1 radish leaf. Place the bites on a cake stand or platter. Drizzle with the brown butter. Serve immediately. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]

" 28626,"Chocolate-Peanut Butter Thumbprint Cookie 1 cup crunchy peanut butter 1/2 cup firmly packed light brown sugar 1/2 cup granulated sugar 1/2 teaspoon vanilla extract 1 large egg 1/4 cup chocolate-hazelnut spread Instructions: Preheat the oven to 350 degrees F and move a rack to the middle of the oven. Line a baking sheet with parchment paper, set aside.
Combine the peanut butter, brown sugar, granulated sugar, vanilla extract and egg in a large bowl and stir until fully combined. Form 24 balls, 1-inch in diameter, and set evenly spaced apart on the prepared baking sheet.
Bake until lightly browned and crisp on the edges, 15 minutes.
Remove the cookies from the oven, and cool for 5 minutes. Use your thumb or the back of a spoon to press into the middle of each cookie to create an indent about 1/4-inch deep. Spoon 1/2 teaspoon of the chocolate-hazelnut spread into each cookie indent, refrigerate until the chocolate-hazelnut filling is no longer runny, 10 to 15 minutes. ","[Chardonnay, Riesling, Pinot Grigio, Moscato]" 28627,"Roasted Corn with Four-cl Butter 2 Anaheim peppers 2 poblano peppers
2 jalapeno peppers
12 ears fresh corn, shucked and halved
Vegetable oil, for brushing Kosher salt and freshly ground black pepper
3 sticks (1 1/2 cups) salted butter
1 tablespoon chili powder
1 lime, zested and juiced
1/4 cup chopped fresh cilantro
Instructions: Carefully roast the cl peppers over the flame of your stovetop, on a grill or under the broiler. Using tongs, flip and move them around until their skins are completely charred. Transfer the chiles to a resealable plastic bag, seal the bag and let them steam for 10 minutes. Peel, seed and dice the chiles; set aside. Preheat the oven to 375 degrees F. Put the corn on a baking sheet, brush with vegetable oil and season with salt and pepper. Roast, turning halfway through, until cooked, 10 to 12 minutes. Meanwhile, melt the butter in a small saucepan. Add the diced chiles, chili powder, lime zest and juice, 1 teaspoon salt and 1 teaspoon black pepper and stir. Cook on low for 2 to 3 minutes to allow the flavors to meld. Transfer the corn to a serving platter (or a foil pan with a cover if transporting) and pour the chili butter over the corn. To serve, garnish with the chopped cilantro. ","[Syrah, Zinfandel, Tempranillo, Barbera]" 28628,"Strawberry Crumble Pie 1 1/4 cups all-purpose flour, plus more for dusting 1 tablespoon granulated sugar 1/2 teaspoon kosher salt 1/4 cup cold vegetable shortening
6 tablespoons cold unsalted butter, cut into cubes
2 tablespoons ice water
2 tablespoons vodka or apple cider vinegar 3/4 cup rolled oats 1/2 cup all-purpose flour
1/2 cup packed light brown sugar
1/2 teaspoon kosher salt
1/4 teaspoon ground allspice
1/4 teaspoon ground ginger
6 tablespoons cold unsalted butter, cut into cubes
2 pounds strawberries, hulled and halved 1/2 cup packed light brown sugar 1/4 cup granulated sugar 2 teaspoons instant tapioca
1 tablespoon fresh lime juice
1/2 teaspoon ground cardamom
Pinch of kosher salt Instructions: Make the crust: Pulse the flour, granulated sugar and salt in a food processor until combined. Add the shortening and pulse a few times until the mixture looks like coarse meal. Add the butter and pulse a few times until it is in pea-size pieces. Add the ice water and vodka; pulse a few times until the dough starts coming together but is still crumbly. Turn out onto a sheet of plastic wrap and form into a disk. Wrap and refrigerate until firm, at least 1 hour or overnight. Meanwhile, make the topping: Combine the oats, flour, brown sugar, salt, allspice and ginger in a medium bowl. Using your fingers, work the butter into the mixture until clumpy. Refrigerate until ready to use. Put a baking sheet in the lower third of the oven; preheat to 400 degrees F. Make the filling: Combine the strawberries, brown sugar, granulated sugar, tapioca, lime juice, cardamom and salt in a large bowl. Stir until the sugar and tapioca are dissolved and the strawberries are evenly coated. Set aside. Roll out the dough into a 12-inch round on a lightly floured surface. Ease into a 9-inch pie plate. Fold the overhanging dough under itself and crimp the edges with your fingers or a fork. Refrigerate until firm, at least 15 minutes. Spread the strawberry filling in the crust and sprinkle evenly with the crumble topping. Place the pie on the hot baking sheet and bake until the crust is golden brown and the juices are bubbling around the edge, about 1 hour. Transfer to a rack and let cool completely, at least 4 hours. ","[Chardonnay, Sauvignon Blanc, Riesling, Ros]

" 28629,"Yucatan Pork Baked in Banana Leaves: Cochinita Pibil 1 pound frozen banana leaves* (See Cook's Note) 2 (4-ounce) packages achiote paste* (recommended: Recado Rojo) 6 cloves garlic 1/4 cup white vinegar 1/4 cup orange juice 1 tablespoon kosher salt 5 pounds trimmed, boneless pork butt, halved 1 cup water Marinated Red Onions, recipe follows Habanero Salsa, recipe follows Serving Suggestion: steamed white rice or fresh, warm tortillas 2 medium red onions, thinly sliced 3 cups water 1 cup cider vinegar 1 tablespoon kosher salt Combine all ingredients in a large bowl. Cover and refrigerate for 2 hours before serving. 8 habanero chiles 1/2 cup orange juice 1/4 cup lime juice 1/4 cup lemon juice 2 teaspoons salt Instructions: Run the banana leaves under warm water for about 5 minutes to defrost. Line a medium baking dish with the banana leaves. Combine the achiote paste, garlic, vinegar, orange juice, and salt in a blender until smooth. In a large bowl, rub the achiote mixture into the meat. Place the meat in the prepared baking dish. Wrap the meat with banana leaves. Cover container and refrigerate for 24 hours. After meat has marinated, preheat oven to 375 degrees F. Add 1 cup water to the baking dish. Bake the meat until fork tender, about 2 hours. Serve wrapped meat on a bed of steamed white rice with Marinated Red Onions and Habanero Salsa on the side. Alternatively, remove meat from banana leaves and wrap in fresh, warm tortillas with Marinated Red Onions and Habanero Salsa on top. In a dry skillet, lightly toast the habanero chiles. Stem, seed, and roughly chop the peppers. Combine all ingredients in a blender until smooth. Pour into a small serving bowl. Cover and refrigerate until ready to serve. ","[Chardonnay, Tempranillo, Garnacha, Barbera]

" 28630,"Charred Octopus and White Bean Salad 1/4 teaspoon finely minced garlic 2 tablespoons chopped Simple Preserved Lemons, recipe follows, plus more for garnish Juice and zest of 1 Meyer lemon (about 3 tablespoons)
Juice and zest of 1 Meyer lemon (about 3 tablespoons) 1/4 cup extra-virgin olive oil, plus extra to garnish 3 fresh basil leaves, finely julienned
Kosher salt and freshly cracked black pepper One 3- to 4-pound octopus, cleaned 1/4 cup flakey sea salt 1 tablespoon white balsamic vinegar Olive oil, for grilling Kosher salt and freshly cracked black pepper Kosher salt and freshly cracked black pepper
4 lightly packed cups baby arugula, washed and trimmed 1 1/2 cups cooked white beans 2 tablespoons finely sliced Fresno cl 2 radishes, finely sliced on a mandoline or with a sharp knife 1/2 red onion, finely sliced Flaky sea salt, for garnishing
4 Meyer lemons 1/3 cup salt Water or freshly squeezed lemon juice, to cover Instructions: For the octopus: Place cleaned octopus and flakey salt into a stand mixer with the hook attachment. Beat the octopus on the lowest speed until the tentacles curl and can be separated, 15 to 20 minutes; this tenderizes the meat. Remove the octopus from the mixer, rinse under cold running water in a colander, drain and pat dry. Cover and refrigerate until ready for use. For the vinaigrette: Combine and whisk together the vinegar, garlic, Simple Preserved Lemons, Meyer lemon zest and juice in a medium glass mixing bowl. Slowly add and whisk in the oil until completely incorporated and smooth. Add the basil and gently whisk. Season with salt and pepper. Cover and refrigerate until ready for use. For the salad: Preheat the grill to high heat. Separate the tentacles and head of the octopus. Skewer each leg, weaving the legs through the skewers. Using tongs and an oil-blotted paper towel, wipe down the grill grates to clean and create a nonstick surface. Drizzle the octopus with a few tablespoons of olive oil and sprinkle with kosher salt and pepper. Place the octopus onto the hot grill and sear. Allow to char around the edges then turn, 3 to 4 minutes per side. The octopus is done when just cooked through yet nicely charred around the edges. Do not overcook or it will be tough. Remove and let rest for 1 to 2 minutes. Cut the octopus tentacles and head into bite-size pieces, and then toss with about 3 tablespoons of the lemon vinaigrette. Set aside. Toss the arugula, white beans, cl, radishes and red onions with the remaining vinaigrette. Add the warm octopus and carefully toss to combine. Season with flaky sea salt and pepper. Serve immediately, garnishing with more preserved lemon, if desired, and a drizzle of extra-virgin olive oil. Quarter the lemons and rub with the salt. Combine in a mason or canning jar and press the lemons to release juice. Top with water to cover. Seal and age for up to 2 weeks in the refrigerator. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 28631,"Ooey Gooey Buttercake Nonstick cooking spray, for the pan 2 cups granulated sugar
2 sticks unsalted butter, melted
2 large eggs
1/2 teaspoon vanilla extract
1/4 cup buttermilk
2 1/2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon kosher salt
8 ounces cream cheese, softened 5 tablespoons unsalted butter, melted
3 cups confectioners' sugar, plus more for dusting 2 large eggs
1/2 teaspoon vanilla extract
2 tablespoons buttermilk
Instructions: For the cake: Preheat the oven to 350 degrees F. Spray a 9-by-13-inch baking pan with nonstick spray. Combine the granulated sugar and butter in a stand mixer fitted with the paddle attachment on medium speed until blended. Add the eggs, vanilla and buttermilk and beat to combine. Whisk together the flour, baking powder and salt in a separate bowl. With the mixer on low, add the flour mixture to the wet mixture in three parts, mixing well between each addition and scraping down the bowl to fully combine. Put the dough in the prepared baking pan and press into an even layer across the bottom. For the gooey: Beat together the cream cheese and butter in the cleaned mixer bowl until combined. Using the low stir setting, add the confectioners' sugar and eggs in three parts, alternating between the two and scraping down the sides of the bowl as needed, until combined. Mix in the vanilla and buttermilk. Pour the mixture over the dough in the pan and use a spatula to smooth over the top. Bake until the cake has set and the edges are golden brown, 50 to 55 minutes. Cool for 15 minutes, then dust with more confectioners' sugar before serving. ","[Chardonnay, Riesling, Moscato, Sparkling wine]

" 28632,"PB and J Choc-tini 2 tablespoons jelly or jam, preferably strawberry 1/4 cup finely chopped salted peanuts, finely chopped 1/2 cup smooth peanut butter 4 ounces chocolate liqueur 3 ounces vodka 3 cups ice Instructions: Spread the jelly and salted peanuts on separate plates. Roll the martini glass rims first in jelly, then press them in the peanuts. Set aside. Put the peanut butter, chocolate liqueur, vodka and ice into a blender. Blitz until combined. Pour into the prepared martini glasses and serve. ","[Chardonnay, Merlot, Cabernet Sauvignon, Port]" 28633,"Stuffed Cabbage 3 garlic cloves minced 2 cups strong beef stock 1 cup tomato sauce 1 tablespoons sweet paprika 2 large heads cabbage (outer leaves for rolling, inside leaves for stuffing) 1 1/2 pounds ground beef 1 1/2 cups barley, cooked in beef stock according to package instructions 1 large onion, minced 4 garlic cloves, minced 1 teaspoon ground cumin 1 teaspoon sweet paprika 1 large egg 2 tablespoons olive oil, plus 1 tablespoon canola oil 1 large onion, coarsely chopped Instructions: If the leaves don't peel off, blanch the whole head in boiling water until each layer strips off. You need 16 big leaves. Return the leaves to the pot and cook for 2 minutes until pliable. Drain and cut out the thick, tough part of the stem. Mix the stuffing ingredients together and form a 1/4 cup of it into an oval. Place it in the center of a leaf. From the stem end, roll it up once. Tuck in the sides and roll up the rest of the way. Preheat oven to 325 degrees F. In the oil, saute the onions to golden, then saute the garlic for one more minute. Add the tomato sauce and beef stock. Whisk in the paprika. Shred the remaining cabbage and spread it on the bottom of a large baking dish. Arrange the stuffed cabbages seam side down, on top of the shredded cabbage. Cover with the sauce. Bake covered for 1 hour, adding more liquid as necessary to keep cabbage moist. Uncover and bake for another hour. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Rioja]" 28634,"Boozy Blondie Milkshakes 2 quarts vanilla ice cream, softened 1 cup malted milk powder (such as Ovaltine) 2/3 cup Scotch Instructions: Blend the ice cream, malt powder and scotch in a blender until smooth (in batches, if necessary). Divide among chilled glasses. ","[Scotch Whisky, Bourbon Whiskey, Irish Whiskey]" 28635,"Dirty Steve's Garlic Ranch Wing Sauce 2 cups melted butter 1 cup Dirty Steve's Original Wing Sauce, recipe follows, or hot sauce, such as Frank's 4 heaping tablespoons fresh minced garlic 4 tablespoons brown sugar 2 teaspoons black pepper 4 packets powdered ranch dressing 8 cups red hot sauce, such as Frank's 2 cups melted butter 1/2 cup mango habanero sauce 8 tablespoons brown sugar 4 teaspoons chili powder 4 teaspoons garlic powder 4 teaspoons onion powder 4 teaspoons black pepper 4 teaspoons cayenne pepper 4 teaspoons seasoning salt Instructions: Mix the butter, Dirty Steve's Original Wing Sauce, garlic, sugar, pepper and ranch dressing in a bowl. Stir vigorously until completely combined. Mix the hot sauce, butter, mango habanero sauce, brown sugar, chili powder, garlic powder, onion powder, black pepper, cayenne pepper and seasoning salt in a bowl. Stir vigorously until completely combined. ","[Chardonnay, Zinfandel, Merlot, Cabernet Sauvignon]" 28636,"Lardo Crostini 8 ounces Lardo di Colonnata, room temperature 4 to 5 fresh sage leaves, finely chopped 1 small branch fresh rosemary, finely chopped Zest of 1 small lemon Kosher salt and freshly ground pepper Tuscan bread, for serving Instructions: Chop the lard very finely using a very sharp knife. Add the sage, rosemary and zest and season with salt and pepper. Mix well with the back of your knife or your hands. Alternatively, transfer the lard paste into a bowl and combine with a spoon.
Serve on slices of unsalted Tuscan bread. ","[Chianti, Barolo, Dolcetto, Tempranillo]" 28637,"Snow Globe Cheesecakes 1 cup graham cracker crumbs 4 tablespoons unsalted butter, melted
1/4 teaspoon kosher salt
1/4 cup red sprinkles
Two 1/4-ounce packages unflavored powdered gelatin 12 ounces cream cheese, at room temperature
3/4 cup confectioners' sugar, sifted
1/2 cup sour cream
2 tablespoons lemon juice
2 teaspoons pure vanilla extract
1/2 teaspoon kosher salt
1 ounce green candy melting wafers 1 1/2 teaspoons coconut oil
Green gel paste food coloring, as needed
2 3/4 cups flat lemon-lime soda, such as Sprite
Five 1/4-ounce packages unflavored powdered gelatin
2 tablespoons granulated sugar
1 teaspoon edible silver glitter
1/2 cup white nonpareils
Instructions: For the crust: Add the graham cracker crumbs, butter and salt to a large bowl and mix to combine. Mix in the red sprinkles. Divide the crumb mixture equally among the cavities of a 5-cavity silicone muffin mold with 4.57-ounce cavities and press into the bottom. Put the mold on a baking sheet and freeze while you make the cheesecake mixture.
For the cheesecake: Combine the gelatin with 1/4 cup water in a small microwave-safe bowl and set aside to soften, about 5 minutes.
Beat the cream cheese in a large bowl with an electric mixer on medium-high speed until completely smooth, about 1 minute. Scrape down the sides of the bowl. Add the confectioners' sugar, sour cream, lemon juice, vanilla and salt and beat on medium-high speed until incorporated and smooth, about 1 minute.
Microwave the gelatin mixture, stirring as needed, until melted, about 30 seconds. Add the gelatin to the cream cheese mixture and beat on medium-high speed to combine, about 30 seconds.
Divide the cheesecake batter among the cavities of the silicone mold on top of the crust and smooth out the tops. Tap the baking sheet a few times on a tabletop to release any air bubbles in the cheesecake. Cover with plastic wrap and refrigerate until set, at least 2 hours and up to overnight.
For the gelatin snow globes: Place the attached PDF of Christmas trees on a rimmed baking sheet and place a piece of parchment on top.
Add the green candy melting wafers and coconut oil to a small microwave-safe bowl. Microwave in 15-second intervals, stirring in between each, until melted and smooth, about 1 minute. Add about 3 drops of green food coloring and mix to combine. Transfer to a small piping bag. Trace the outside border of the Christmas trees with the melted candy, then fill inside the borders, using a toothpick to move the melted candy around. Freeze to harden, about 5 minutes, and set aside at room temperature.
Pour 3/4 cup of the lemon-lime soda into a small saucepan, sprinkle over the gelatin and whisk to combine. Let stand until the liquid is absorbed, about 5 minutes.
Add the granulated sugar to the gelatin mixture and heat over medium-low heat, whisking occasionally, just until the gelatin and sugar dissolve, about 5 minutes.
Pour the gelatin mixture into a large liquid measuring cup and stir in the remaining 2 cups lemon-lime soda. Use a spoon to scoop away any bubbles at the surface. Let sit at room temperature until the gelatin just begins to thicken and is the consistency of thin fruit jelly, about 20 minutes. Add the silver glitter and stir with a spoon. Scoop away any bubbles or lumped up sprinkles at the surface.
Pour the mixture into the cavities of a 5-cavity silicone half-sphere mold with 4-ounce cavities and scoop away any bubbles at the surface. Refrigerate until the gelatin has thickened and is slightly set on top but still very wobbly, 6 to 8 minutes.
Push a tree straight down into the center of each cavity and hold for a few seconds to allow the gelatin to split and fill back up around the tree. Refrigerate until completely set, at least 6 hours and up to overnight.
To assemble: Fill a 9-by-13-inch glass dish with warm water. Set the half-sphere mold into the water and let sit until the gelatin spheres have loosened from the mold, about 5 minutes. Lift the mold from the water and invert onto a baking sheet. Set aside in the refrigerator.
Carefully unmold the cheesecakes from the mold. Put the white nonpareils in a small bowl. Carefully dip the top of each cheesecake into the white nonpareils and transfer to a serving platter. Add a gelatin snow globe on top of each cheesecake. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 28638,"Red Velvet Sheet Cake with Classic Red Velvet Frosting Nonstick baking spray 2 1/2 cups cake flour 1 teaspoon salt 1 cup buttermilk 1 teaspoon vanilla extract 1 teaspoon baking soda 2 whole eggs 1 1/2 teaspoons vinegar 1 1/2 teaspoons cocoa powder 1 1/2 fluid ounces red food coloring 1 cup shortening 1 3/4 cup granulated sugar 1 cup whole milk 5 tablespoons all-purpose flour 1 teaspoon vanilla extract 2 sticks unsalted butter 1 cup granulated sugar 2 cups raspberries Instructions: Preheat the oven to 350 degrees F. Thoroughly spray a large (18-by-12-inch) sheet cake pan (or you can use a slightly smaller jelly roll pan) with nonstick baking spray. Be sure to get in all the corners of the pan. Sift together the cake flour and salt. Set aside. In a separate bowl, stir together the buttermilk, vanilla, baking soda and eggs. Add the vinegar and stir. Set aside. In a separate small bowl, mix together the cocoa and red food coloring. Set aside. Cream together the shortening and sugar until fluffy. Alternate adding the flour mixture and the buttermilk/egg mixture until all combined. Pour in the red mixture and beat until combined. Pour the batter into the prepared sheet cake pan. Use a large offset spatula or knife to even out the surface. Bake for 20 minutes. Remove the pan from the oven and allow the cake to cool in the pan for 20 minutes. Place a large cutting board on top of the cake pan, then invert the cake, allowing it to turn out onto the cutting board. Allow the cake to cool completely before icing. Combine the milk and flour in a saucepan over medium heat and whisk constantly until thick. Remove from the heat and let cool to room temperature. Add the vanilla once cooled. In the bowl of a stand mixer with the paddle attachment, cream the butter and sugar until light and fluffy. Add the cooled milk mixture and beat very well. It may look separated, which means you have to keep beating until fully combined. It should be fluffy and light, similar to whipped cream. Ice the cake and top with raspberries. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Zinfandel]

" 28639,"Barbecue Bacon-Wrapped Shrimp 30 fresh basil leaves, coarsely chopped 2 tablespoons freshly grated parmesan cheese 1 teaspoon minced garlic 30 large shrimp, peeled, tails intact 15 thin bacon slices, cut in half 1 1/4 cups barbecue sauce, bottled or homemade 1/4 cup applesauce 1/4 cup pure maple syrup 1 tablespoon balsamic vinegar Instructions: Prepare the shrimp: Mix the basil, cheese and garlic in a bowl. Slice down the back of each shrimp and remove the vein; fill the cut with 1/2 teaspoon of the basil mixture. Wrap each shrimp with 1/2 slice bacon and secure with a toothpick, or tuck the loose end of the bacon under. Build a fire (wood or charcoal and wood) for indirect cooking by situating the coals on one side of the grill. When the temperature reaches 400 degrees F, place the shrimp on the grill away from the coals. Close the lid and cook until the bacon is crisp and the shrimp is cooked through, about 14 minutes. Drain on a paper-towel-lined platter. Mix all the sauce ingredients in a bowl. Dip each shrimp in the sauce and return to the grill away from the coals. Close the lid and allow the sauce to caramelize, about 3 minutes. Serve hot. Photograph By Mark Peterson ","[Cabernet Sauvignon, Zinfandel, Malbec, Syrah]" 28640,"Crab Cakes and 5-Ingredient Remoulade 1 large egg 1/4 cup mayonnaise
2 tablespoons chopped fresh parsley
1 1/2 teaspoons seafood seasoning, such as Old Bay 1 teaspoon Dijon mustard
1 lemon, zested, plus lemon wedges, for serving
1 pound lump crabmeat
1/2 cup panko breadcrumbs
2 tablespoons salted butter, melted, plus more for greasing the baking sheet 5-Ingredient Remoulade, recipe follows 1 cup mayonnaise 1 tablespoon capers, drained and chopped
1/2 teaspoon garlic salt
1/4 teaspoon freshly ground black pepper
Juice of 1 lemon
Instructions: In a medium bowl, beat the egg. Add the mayonnaise, parsley, seafood seasoning, Dijon mustard and lemon zest, then mix well to combine. Add the crabmeat and panko and mix gently but thoroughly to combine. Form 8 crab cakes by pressing them into shape with a 1/3-cup measure. Place on a buttered baking sheet. Place an oven rack 8 inches from the broiler element. Heat the broiler to a high setting. Brush the tops of the crab cakes with the melted butter. Broil until golden on top and heated through, 4 to 5 minutes. Serve immediately with the lemon wedges and Remoulade. Add the mayonnaise, capers, garlic salt, pepper and lemon juice to a bowl and whisk. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 28641,"Sloppy Joe 1 loaf rye bread 6 ounces Russian dressing 1 pound cole slaw 2 ounces corned beef, sliced 4 slices Swiss cheese 2 ounces pastrami, sliced Instructions: For the sloppy Joe: Cut the bread down the side to open up like a sub. Hollow out bread, removing the soft inside. Add 3 ounces Russian dressing, 1/2 pound cole slaw, 2 ounces corned beef and 2 slices Swiss cheese. Add pastrami, more Russian dressing, and 2 more slices of Swiss cheese. Add the remaining cole slaw and close the sandwich. Slice into 3 pieces and use 3 club toothpicks to secure the Sloppy Joe. Big mouth and a lot of napkins needed. ","[Chardonnay, Merlot, Cabernet Sauvignon, Zinfandel]" 28642,"Prosciutto-Wrapped Branzino with Fennel, cl and Herbs 1 bulb fennel, thinly sliced 1 blood orange, cut into segments
1 red onion, thinly sliced
1/2 cup oil-cured black olives 1 teaspoon cl flakes
A few sprigs oregano, leaves stripped and roughly chopped
1 handful fresh parsley, chopped
Pinch fennel pollen Salt and pepper
Extra-virgin olive oil, for drizzling
4 whole branzino, cleaned 4 lemons, 2 sliced and 2 cut in half 1 small bunch fresh oregano
1 bunch fresh parsley
10 cloves garlic, crushed
4 red Fresno chiles, split
1 to 2 tablespoons fennel seeds
1 tablespoon extra-virgin olive oil, plus for drizzling Salt and pepper 12 to 16 slices prosciutto (thin but not shaved)
1/2 cup dry vermouth
Instructions: For the fennel slaw: In a large bowl, combine the fennel, blood oranges, red onions, olives, cl flakes, oregano, parsley and fennel pollen. Season with salt and pepper, drizzle with olive oil and toss well. For the branzino: Preheat the oven to 450 degrees F. Line a baking sheet with parchment paper. Stuff the branzino with the sliced lemons, oregano, parsley, garlic, Fresno chiles and fennel seeds. Sprinkle inside and out with salt and pepper. Shingle three or four slices of prosciutto on a work surface. Wrap a branzino tightly in the shingled prosciutto and secure with a couple pieces of butcher's twine. Repeat for the remaining branzino. Drizzle the fish with olive oil, then place on the prepared baking sheet and douse with the vermouth. Roast for about 10 minutes on each side, or until the prosciutto has browned. Cut away the twine and serve. While the fish is in the oven, heat the 1 tablespoon olive oil in a medium skillet over medium-high heat. Add the four lemon halves and cook until browned. Douse over the fish when served. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 28643,"No Recipe Recipe: Ice Cream Sandos and Sundaes Ice cream, your choice Pecan Bars Whipped cream Toasted Coconut and Orange Icebox Cookies and Vanilla Cherry Chocolate Cookies Flavorings, optional - toasted coconut, sprinkles, chopped nuts, chopped chocolate Instructions: Pecan Pie Sundae: Scoop some ice cream into a bowl and crumble a Pecan Bar over the top and dollop with some whipped cream. Ice Cream Sandos: Make a sandwich with 2 cookies around 1 scoop of softened coffee, vanilla, chocolate, or mint ice cream. Roll the edges of the ice cream sandwiches in toasted coconut, sprinkles, chopped nuts or chopped chocolate, if desired. ","[Chardonnay, Riesling, Moscato, Sparkling Wine]" 28644,"A Quick Cookie Glaze 2 cups confectioners' sugar 2-2 1/2 tablespoons warm water 1 teaspoon vanilla extract or orange juice (or lemon or lime juice) Food coloring if desired Instructions: Combine sugar with water to achieve the desired consistency in a small bowl. Add vanilla extract or orange juice (or lemon or lime juice). To tint the glaze: Place small quantities in several small bowls. Add a little food coloring to each bowl and mix well. (Paste food colors give the most vivid results.) Allow glazed cookies to dry completely before packaging or storing. Per teaspoon: 10 calories; 0 g fat (0 g saturated fat, 0 g mono unsaturated fat); 0 mg cholesterol; 2 g carbohydrates; 0 g protein; 0 g fiber; 0 mg sodium; 0 mg potassium Exchanges: Free Food This basic cookie glaze can be tinted in small batches if desired. . ","[Chardonnay, Moscato, Riesling, Vinho Verde]" 28645,"Buffalo Wings 12 whole chicken wings 3 ounces unsalted butter 1 small clove garlic, minced 1/4 cup hot sauce 1/2 teaspoon kosher salt Instructions: Place a 6-quart saucepan with a steamer basket and 1-inch of water in the bottom, over high heat, cover and bring to a boil. Remove the tips of the wings and discard or save for making stock. Using kitchen shears, or a knife, separate the wings at the joint. Place the wings into the steamer basket, cover, reduce the heat to medium and steam for 10 minutes. Remove the wings from the basket and carefully pat dry. Lay the wings out on a cooling rack set in a half sheet pan lined with paper towels and place in the refrigerator for 1 hour. Preheat the oven to 425 degrees F. Replace the paper towels with parchment paper. Roast on the middle rack of the oven for 20 minutes. Turn the wings over and cook another 20 minutes or until meat is cooked through and the skin is golden brown. While the chicken is roasting, melt the butter in a small bowl along with the garlic. Pour this along with hot sauce and salt into a bowl large enough to hold all of the chicken and stir to combine. Remove the wings from the oven and transfer to the bowl and toss with the sauce. Serve warm. ","[Zinfandel, Merlot, Cabernet Sauvignon, Malbec]" 28646,"File Chicken Gumbo 1 (3 1/2-pound) chicken, cut into 8 pieces 2 ribs celery, roughly chopped 3 carrots, roughly chopped 2 onions, roughly chopped 2 bay leaves Bouquet garni 5 quarts water 1/4 cup vegetable oil 4 cloves garlic, minced 2 onions, chopped finely 2 green peppers, chopped finely 3 ribs celery, chopped finely 1 pound andouille or other spicy pork sausage, thinly sliced 2 cups peeled, chopped tomatoes 1 tablespoon double concentrate tomato paste 2 1/2 quarts chicken stock 1 pound fresh or 20 ounces frozen okra, chopped into 1/2-inch pieces Hot pepper sauce and cayenne pepper Salt and pepper 1 tablespoon gumbo file powder Chopped parsley, for garnish 3 pieces scallion, julienned into 2-inch pieces, for garnish Instructions: To make chicken stock, place all ingredients into 8-quart stockpot. Bring to a boil. Reduce heat and simmer for 30 minutes, skimming impurities off the top. Remove chicken pieces. Allow chicken to cool, remove meat from bones, and then return bones to stock. Reserve chicken meat for the gumbo. Continue to simmer stock for additional 2 1/2 hours. To make gumbo, begin by heating oil in a large pot (preferably an enameled cast iron or other heavy-bottomed pot) and cooking garlic, onions, peppers, and celery until soft and translucent. Add sausage, tomatoes, tomato paste, and stock. Bring to boil, reduce to simmer and add okra and reserved cooked chicken meat. Season with hot pepper sauce, cayenne, salt, pepper, and file. Simmer for 1 hour until flavors meld together. Stir in chopped parsley. Serve over hot rice and garnish with julienned scallions. ","[Cabernet Sauvignon, Merlot, Malbec, Zinfandel]" 28647,"Braised Winter Vegetables au Vin (Meat-Free Version of Coq au Vin) Canola oil, to cook 1 tablespoon minced ginger 1 tablespoon fermented black beans 1 tablespoon minced Thai bird chiles 12 cloves garlic, peeled, chopped 2 diced red onions 2 large carrots, 2-inch pieces 2 stalks cut celery, 2-inch pieces 2 heads fennel, cored and thickly sliced 1 cup shaoxing wine 1 bottle red wine 3 large sweet potatoes, peeled, quartered 3 large yukon gold potatoes, peeled, quartered 2 cups chick peas 2 bay leaves 2 sprigs fresh thyme 1/2 cup dark soy sauce 4 cups vegetable stock, to cover 4 baby bok choy, split Salt and black pepper, to taste Sliced scallions, for garnish Leftover veggies au vin, from above 1/4 cup creme fraiche 1/4 cup leftover eggplant puree, from another recipe from this show Instructions: In a hot stockpot coated with oil, brown ginger, black beans, chiles, garlic and onions for about 3 minutes. Add carrots, celery and fennel. Season. Deglaze with wines and add the potatoes and chick peas. Add the bay, thyme and soy sauce and check for seasoning. Add vegetable stock to cover and bring to a slow boil. Simmer for 1 to 1 1/2 hours until potatoes are fully cooked. For the last 10 minutes of cooking, add the bok choy and check again for flavor. In a large bowl, fill it with the vegetables and sauce. Garnish. Place veggies in a food processor and puree. Reheat puree in a saucepan. Mix creme fraiche and eggplant puree together. Ladle soup into a bowl and garnish with a dollop of creme fraiche mixed with eggplant puree. Yield: depends on leftovers ","[Cabernet Sauvignon, Merlot, Pinot Noir, Syrah]" 28648,"How to Make Easy Cheese Fondue at Home | Cheese Fondue 1/2 pound imported Swiss cheese, shredded 1/2 pound Gruyere cheese, shredded 2 tablespoons cornstarch 1 garlic clove, peeled 1 cup dry white wine 1 tablespoon lemon juice 1 tablespoon cherry brandy, such as kirsch 1/2 teaspoon dry mustard Pinch nutmeg Assorted dippers Instructions: In a small bowl, coat the cheeses with cornstarch and set aside. Rub the inside of the ceramic fondue pot with the garlic, then discard. Over medium heat, add the wine and lemon juice and bring to a gentle simmer. Gradually stir the cheese into the simmering liquid. Melting the cheese gradually encourages a smooth fondue. Once smooth, stir in cherry brandy, mustard and nutmeg. Arrange an assortment of bite-sized dipping foods on a lazy Susan around fondue pot. Serve with chunks of French and pumpernickel breads. Some other suggestions are Granny Smith apples and blanched vegetables such as broccoli, cauliflower, carrots and asparagus. Spear with fondue forks or wooden skewers, dip, swirl and enjoy! ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 28649,"Easy Meringue Buttercream 4 large egg whites (1/2 cup) 1 cup sugar Pinch salt 12 ounces (3 sticks) unsalted butter, softened Flavoring Instructions: One of the best-tasting buttercreams is also the easiest to prepare. See the end of the recipe for flavoring possibilities. Place egg whites, sugar and salt in medium-sized heatproof mixing bowl over a pan of simmering water and whisk gently and constantly until egg whites are hot (about 140 degrees) and sugar is dissolved, about 3 to 4 minutes. Remove from heat and whip by machine until thick and cooled, about 5 minutes. Beat in butter and continue beating until buttercream is smooth and spreadable. Use immediately or refrigerate, covered, for up to 5 days. Before using, bring buttercream to room temperature and beat smooth by machine. Beat in flavoring, a little at a time, and continue beating until buttercream is smooth, about 2 minutes longer (always flavor buttercream immediately before using it). Flavorings: Liqueur: 2 to 3 tablespoons liqueur, such as Grand Marnier or dark or light rum. Lemon: 2 to 3 tablespoons lemon juice. Coffee: 3 tablespoons instant coffee (espresso, if possible) dissolved in 2 tablespoons water, coffee or rum. Raspberry: 3/4 cup thick raspberry puree made by cooking down and straining a 10-ounce package of frozen raspberries. Chocolate: 6 ounces chocolate melted with 4 tablespoons water, coffee or milk and cooled. ","[Chardonnay, Sauvignon Blanc, Moscato, Pinot Grigio]" 28650,"Mexican Grilled Corn 4 ears corn 1/2 cup mayonnaise 1 1/2 cups sour cream 1/4 cup freshly chopped cilantro leaves 1 cup freshly grated Parmesan 1 lime, juiced Red chili powder, to taste 2 limes cut into wedges, for garnish Instructions: Remove the husks of the corn but leave the core attached at the end so you have something to hold onto. Grill the corn on a hot grill or cast iron griddle pan until slightly charred. Turn it so it gets cooked evenly all over. Mix the mayonnaise, sour cream and cilantro together. Grate the Parmesan in another bowl. While the corn is still warm slather with mayonnaise mix. Squeeze lime juice over the corn and shower with Parmesan. Season with chili powder and serve with extra lime wedges. ","[Chardonnay, Sauvignon Blanc, Vermentino, Tempranillo]" 28651,"Braised Goose Feet with Black Mushrooms 12 goose feet 3 ounces dry black mushrooms, very thick with cracked caps* 1 head lettuce 3 cups vegetable oil 2 teaspoons finely chopped ginger 2 teaspoons minced garlic 1 cup chicken broth 1 teaspoon soy sauce 2 tablespoons oyster sauce 1 teaspoon sesame oil 1/2 teaspoon sugar 1/4 cup chicken broth 2 tablespoons cornstarch Instructions: Clean the goose feet with cold water and pat dry thoroughly. Soak the black mushrooms in hot water for 30 to 40 minutes or until soft. Cut off stems and set aside. Cut the head of lettuce in quarters. Remove core and separate leaves.
Mix all the sauce ingredients together in a small bowl. Set aside.
Heat the vegetable oil to 375 degrees F.
Deep fry the goose feet until skin puffs.
Remove the goose feet from oil. Remove the vegetable oil from wok and reheat the wok on high heat. Add 2 tablespoons vegetable oil, ginger, garlic, black mushrooms, and the goose feet. Sprinkle wine over and continue to stir for 30 seconds. Add the chicken broth and cook until broth is boiling. Turn heat to medium low and simmer for 1 hour.
While this is cooking, place the lettuce in boiling water to blanch for 30 seconds. Remove the lettuce and drain. Return heat to high on broth and stir in sauce mixture. Stir until sauce is thickened.
To serve, place the lettuce on platter and top with the goose feet. Place the black mushrooms on top and pour the sauce over. ","[Barolo, Barbaresco, Dolcetto, Valpolicella]" 28652,"Classic French Bearnaise Sauce 1 tablespoon black peppercorns 5 sprigs fresh tarragon, 2 whole, 3 chopped 1/2 cup white wine vinegar
3 shallots, finely minced
4 large egg yolks
1/2 lemon, juiced
2 sticks (1 cup) butter, clarified (see Cook's Note) and kept warm over low heat Kosher salt and freshly ground black pepper Instructions: Tie the peppercorns and 2 tarragon sprigs in cheesecloth and secure with butcher's twine to make a sachet. In a medium saucepan, combine the vinegar, shallots and sachet and simmer over low heat until the liquid is evaporated, 10 to 15 minutes. Let cool; discard the sachet. In a medium bowl set over a double boiler, whisk together the egg yolks and lemon juice. Heat, whisking constantly, until the yolks are pale and slightly thickened. Slowly ladle in the clarified butter, whisking constantly, until the sauce is emulsified. If sauce looks like it is getting too thick, add water by the tablespoon until you reach the desired consistency. Remove from the heat and add the chopped tarragon and 1 tablespoon of the shallots. Season with salt and pepper. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 28653,"Peanut Butter Mousse 2/3 cup peanut butter 1 cup milk 1 cup heavy cream 1/4 cup powdered sugar 1 teaspoon vanilla 1 1/2 to 2 teaspoons gelatin 2 tablespoons water Chocolate ganache, recipe follows Caramel red wine sauce, recipe follows Chopped peanuts, for garnish 1 cup heavy cream 8 ounces semisweet chocolate, chopped 2 pounds (5 1/2 cups) sugar 1/2 cup water 1/2 bottle red wine Instructions: In a saucepan, warm the peanut butter and milk then whisk to combine. In a mixer with a whip attachment, whip the cream, powdered sugar, and vanilla until medium peaks. Bloom the gelatin in the water and add to the warm peanut butter. Strain into a bowl and fold in the whipped cream mixture. Pour into flexi dome molds and freeze overnight. Pop the frozen peanut butter mousses out of the molds and place on a wire icing rack. Ladle the ganache over to coat. Remove from the rack with a spatula and place on parchment paper in the refrigerator until set, about 10 minutes. Garnish mousse with a pinch of chopped peanuts on the top and serve with caramel red wine sauce. Heat the cream and pour over the chopped chocolate. Whisk to combine. In a saucepan boil sugar and water together to make a light caramel. With a wooden spoon stir in the red wine, slowly. Chill. ","[Sauvignon Blanc, Riesling, Pinot Grigio, Sparkling wine]

" 28654,"Crispy Pork Chops with Roasted Pepper Relish 2 bell peppers (1 red and 1 yellow) 2 tablespoons chopped fresh cilantro 1/4 teaspoon finely grated fresh ginger 1 tablespoons white wine vinegar 3 tablespoons extra-virgin olive oil Kosher salt and freshly ground pepper 2 tablespoons Dijon mustard 1 tablespoon dark brown sugar 1 teaspoon soy sauce About 1 1/2 cups panko (Japanese breadcrumbs) 4 bone-in thin pork chops (about 1/4-inch thick) Vegetable oil, for frying Instructions:

1. Position a rack close to the broiler and preheat to high. Halve the peppers lengthwise, remove the seeds and place the peppers, cut-side down, on a broiler pan. Broil the peppers, until the skins blister and char slightly, 5 to 7 minutes. Transfer to a bowl and cover and set aside to steam, about 5 minutes more. When cool enough to handle, rinse or scrape the skin off the peppers. Dice or slice the peppers.
2. Toss the peppers in bowl with the cilantro, ginger, vinegar, and tk olive oil. Season with 1 teaspoon salt and some pepper. Set aside.
3. Mix the mustard, brown sugar, and soy sauce in a small bowl. Put the breadcrumbs on a plate or shallow bowl. Lay the pork chops on the work surface, season with salt and pepper. Then brush chops on all sides with the mustard sauce. Dredge the pork chops in the panko until evenly coated.
4. Pour about 1/4-inch vegetable oil in a large high-sided skillet, and heat over medium. When the oil is hot, but not smoking, add the pork chops (in batches, if needed). Cook until golden brown, turning once, about 2 to 3 minutes on each side. Drain chops on paper towels. Serve pork chops topped with the pepper relish. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 28655,"Chai Masala 1 tablespoon fennel seeds 2 teaspoons green cardamom pods 1 teaspoon whole cloves 1 teaspoon ground ginger 5 brown cardamom pods One 2-inch piece cinnamon stick Instructions: Grind the fennel seeds, green cardamom pods, cloves, ginger, brown cardamom pods and cinnamon stick in an electric spice grinder. Store in an airtight jar. ","[Riesling, Gewrztraminer, Pinot Grigio, Chenin Blanc]" 28656,"Caviar and Salmon Parfait 1 six-inch stainless steel pastry ring without top or bottom Vegetable oil 1/2 pound smoked salmon 8 ounces salmon caviar 8 ounces black caviar (American sturgeon or better if budget allows) 1 pint sour cream 2 ounces fresh dill Watercress to garnish 1 package rye crisp, Melba toast or other thin, crisp bread Instructions: Drain the sour cream overnight in a cheesecloth-lined sieve, mix dill into sour cream. Coat the inside of the pastry ring with a thin coating of vegetable oil and place the pastry ring in the center of a decorative serving platter. Fill the bottom of the ring with smoked salmon that is thinly sliced and layer it into one even layer. Spoon a thin layer of dill cream onto the salmon. Top with an even layer of salmon caviar, being careful not to break any of the eggs. Top with dill cream. Finish with a layer of black caviar and dollop with dill cream. Chill in ring for 1 hour or more before serving to allow parfait to set. Remove the ring carefully and garnish the top of the parfait with sprigs of dill. Use watercress leaves and crisp bread to garnish the platter. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 28657,"The Ultimate Sea Food Soup 2 blue crabs 1 1/2 pounds jumbo shrimp 1 lemon, halved and juiced 2 bay leaves 1 small fennel bulb, halved 1 orange, zest peeled in big strips 1 cup chopped fresh flat-leaf parsley, plus more for garnish 6 fresh thyme sprigs 2 medium tomatoes, coarsely chopped 1/2 head garlic 1 leek, halved 1/2 onion 5 cups cold water 2 cups dry white wine Sea salt and freshly ground black pepper 1/2 teaspoon cayenne pepper 4 lobster claws Extra-virgin olive oil Pinch saffron threads 2 lobster tails 4 pounds black sea bass, bones reserved, *see Cook's note Rouille, recipe follows Croutons, recipe follows Chopped fresh parsley leaves, for garnish 1 red bell pepper, roasted, peeled, seeded, and coarsely chopped 5 garlic cloves 1 cup mayonnaise Pinch saffron threads 1/2 teaspoon cayenne 1/2 lemon, juiced Sea salt and freshly ground black pepper 18 (1/2-inch thick) baguette slices 1/2 cup extra-virgin olive oil Instructions: To make the fish stock, hack up the crabs with a large sharp knife and put them into a big stockpot. Peel and de-vein the shrimp and put the shells into the pot (reserve the shrimp for later). Add the fish bones on top. Add lemon and lemon juice, bay leaves, fennel, strip of orange zest, parsley, and thyme. Add the tomatoes, squeezing as you add them. Add garlic, leek, onion, water, and wine. Season with sea salt and freshly ground pepper and a pinch of cayenne. Place over a medium heat. Simmer gently for 30 minutes, stirring occasionally, but don't let it boil. Skim and discard the fish foam that rises to the surface. Remove from heat. Put the lobster claws into a large cast iron serving pot and strain the stock over them. Turn the temperature up and simmer for 5 minutes. Add a splash of olive oil and a pinch of saffron. Lastly add the reserved shrimp and lobster tails, and cook for 3 minutes. Add large bite sized pieces of sea bass and cook for 3 minutes. To serve: Place pieces of seafood in a big soup bowl. Put a spoonful of Rouille on Croutons and ladle soup on top. To make the rouille, put the red pepper, garlic, mayonnaise, saffron, cayenne, and lemon juice in a food processor. Pulse the mixture until combined and smooth. Season with sea salt and freshly ground black pepper. Preheat oven to 400 degrees F. To make the croutons lightly brush the baguette slices with olive oil and bake until crisp, about 10 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 28658,"Composed Salad of Fennel, Oven-Dried Pears, and Maytag Blue Cheese 6 Comice pears 1/2 cup packed light brown sugar 1 teaspoon grated fresh ginger 1/2 cup extra virgin olive oil 3 tablespoons balsamic vinegar Coarse salt and freshly cracked black pepper to taste 2 medium fennel bulbs, trimmed 2 heads red oak leaf lettuce or other soft buttery lettuce, leaves separated, well washed, and dried 1/2 cup toasted walnut pieces (black walnuts add an interesting touch) 1/4 pound Maytag Blue cheese or other blue cheese Instructions: Preheat the oven to 200 degrees F or its lowest setting. Line a baking sheet with parchment paper. Set aside. Peel the pears. Cut them lengthwise in half and carefully remove the cores and stems. Combine the brown sugar and ginger, mixing well. Generously rub each pear half with the mixture. Lay the coated pears on the prepared baking sheet and place in the oven to dry for about 6 hours, or until the pears are just beginning to dry out but still retain some of their moisture. Whisk together the olive oil and vinegar in a small bowl. Season to taste with salt and cracked pepper. Set aside. Cut the fennel bulbs lengthwise in half, then cut the fennel lengthwise into very thin slices. Beginning at the flower end, cut each pear lengthwise in half but not through the stem end. Toss the lettuce and fennel together in a large bowl. Add a small amount of the dressing and toss to coat. Place the lettuce mixture on a large serving plate. Fan the pear halves across the greens, crisscrossing the stem ends. Sprinkle the walnut pieces around the edge of the platter, crumble the blue cheese over the top, and drizzle the remaining dressing over all. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Sparkling wine]

" 28659,"Thai-style Pineapple Snack 1/2 a ripe pineapple, peeled and cored Kosher salt Cayenne pepper 2 tablespoons chopped fresh mint leaves 2 tablespoons chopped fresh cilantro leaves Lime wedges Instructions: Cut the pineapple into bite size wedges or slices. Put the salt, cayenne pepper, mint, cilantro, and limes into small bowls. Squeeze a bit of lime juice onto the fruit. Then lightly dip the pineapple into a little salt and as much cayenne as you like and finish with the mint and cilantro. ","[Sauvignon Blanc, Gewrztraminer, Riesling]" 28660,"Strawberry Sundae Sauce 1 pound fresh strawberries, stemmed and halved 1/2 cup granulated sugar
Pinch table salt
1 tablespoon cornstarch
1 teaspoon lemon zest plus 2 teaspoons fresh lemon juice Ice cream, for serving Crushed salted peanuts, for topping
Instructions: Add the strawberries, sugar and salt to a small saucepan. Mix the cornstarch with 1/2 cup water in a small bowl and add it to the saucepan. Slowly heat the mixture over medium heat, stirring constantly, until it comes to a simmer, about 5 minutes. Lower the heat so it's at a very gentle simmer and cook, stirring frequently, until the sauce thickens, about 20 minutes. Remove from the heat, stir in the lemon zest and juice and let cool. Serve over ice cream with salted peanuts on top. ","[Chardonnay, Moscato, Riesling, Vinho Verde]" 28661,"Herb Roasted Chicken 1 (6-pound) capon 4 cloves garlic, crushed 1 onion, coarsely chopped 3 bay leaves 1 tablespoon each of dried thyme, rosemary, and sage 3 tablespoons olive oil Salt and freshly ground black pepper to taste Several sprigs of fresh thyme, rosemary and sage 1 1/2 cups chicken broth Butcher's twine Instructions: Preheat the oven to 425 degrees and place a heavy roasting pan to preheat in the oven. Season the capon cavity with salt and pepper. Put the crushed garlic, chopped onion and dry herbs inside the cavity. Using the twine, tie the legs closed. Rub the entire outside of the capon with an even coat of the olive oil. Pick the herbs from their stems, coarsely chop them, and sprinkle them evenly on the chicken. Place the chicken into the pre-heated roasting pan and roast at 425 degrees for 45 minutes. Reduce the temperature to 350 degrees and continue to roast for an additiional 1 1/2 hours, or until a meat thermometer registers 165 degrees and the juices run clear when the thigh is pierced. Allow to rest on a platter for 15 to 20 minutes before carving. While the chicken is resting, place the roasting pan on top of the stove, remove any chicken fat with a spoon, and, over medium heat, deglaze the pan drippings with the chicken broth. Use a spoon to scrape up all the crusty bits (that's where the most concentrated flavor is) and bring to a boil. Remove from the heat and strain the liquid into a gravy boat to pass at the table. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 28662,"Cakey Brownies Nonstick cooking spray, for spraying the baking pan 2 cups granulated sugar
1 1/2 sticks (12 tablespoons) unsalted butter, at room temperature
2 teaspoons vanilla extract 5 large eggs
1 cup all-purpose flour
1 cup cocoa powder
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1/2 teaspoon kosher salt
Instructions: Preheat the oven to 350 degrees F. Line a 9-by-13-inch baking pan with parchment paper and spray with cooking spray. Cream the sugar and butter in a large bowl with an electric hand mixer until fluffy. Mix the vanilla and eggs in a separate bowl. Add this to the sugar mixture and beat until pale, about a minute. Add the flour, cocoa, baking powder, baking soda and salt and mix until fully combined. Pour the batter into the prepared pan and bake until a toothpick inserted in the center comes out clean, 35 to 45 minutes. Let cool completely before slicing. ","[Merlot, Cabernet Sauvignon, Malbec, Zinfandel]" 28663,"Mexican Squash with Yogurt Dip 5 cups water 1/2 teaspoon salt 1 pound (about 4) chayote squash, seeded and cut lengthwise into 8 wedges 1 green bell pepper, roughly chopped to yield 1 cup 1/2 avocado, pitted 1/4 teaspoon ground cumin 3/4 cup plain non-fat yogurt 1/4 cup low-fat mayonnaise Salt and freshly ground black pepper Instructions: In a medium saucepan, bring the water and salt to a boil over medium-high heat. Add the squash and cook until tender, about 10 minutes. Strain and set aside. For the dip: In a food processor, blend the bell pepper, avocado, ground cumin, yogurt, and mayonnaise until smooth, about 1 minute. Season with salt and pepper, to taste. Transfer to a serving bowl and let stand for 10 minutes to thicken. Serve the dip with warm or room-temperature chayote squash. ","[Malbec, Tempranillo, Garnacha, Vermentino]" 28664,"Due Campari Nuovo 1/2 ounce Campari 1/2 ounce fresh lemon juice 1/2 ounce orange liqueur 4 ounces prosecco Flamed orange twist, for garnish Instructions: Combine the Campari, lemon juice, orange liqueur and prosecco in a champagne flute. Garnish with a flamed orange twist. To make a flamed orange twist, light a match over the cocktailand squeeze a strip of peel over the match to release the oils. Drop the peel into the drink. ",[Prosecco] 28665,"Teriyaki Shrimp and Pineapple Parcels 2 cups quick-cooking rice One 8-ounce can pineapple tidbits, drained
1 cup frozen peas
3/4 cup teriyaki sauce
2 red bell peppers, cut into strips
2 cloves garlic, grated
1 1/2-inch piece ginger, grated
Kosher salt and freshly ground black pepper
1 1/2 pounds large shrimp (16/20 count) peeled, deveined, rinsed and patted dry
Toasted sesame oil, to drizzle
3 green onions, finely chopped
1/4 cup fresh cilantro, chopped
1 lime
Instructions: Cook the rice to according to the package instructions; allow to cool. Preheat the oven to 450 degrees F. Cut six 12-by-20-inch pieces of foil. In a medium mixing bowl, combine the cooked rice, pineapple, peas, teriyaki sauce, peppers, garlic, ginger and a pinch of salt and pepper. To assemble the parcels: Layer an even portion of the rice mixture in the middle of each of the foil sheets and top each with one-sixth of the shrimp. Drizzle 1/8 teaspoon sesame oil into each parcel, then seal them. Put the parcels on a baking sheet and cook until the shrimp are pink and cooked through, about 15 minutes. Open the parcels and sprinkle over some green onions and cilantro, then top with a squeeze of lime juice. ","[Sauvignon Blanc, Pinot Grigio, Riesling, Sparkling Shiraz]" 28666,"Veronica's Potato Salad 3 medium russet potatoes (about 2 1/2 pounds total) 1/4 cup olive oil, plus additional olive oil, if necessary 1 pound good-quality hot dogs, pierced 1/4 cup chopped fresh Italian parsley leaves 2 tablespoons chopped fresh basil leaves Salt and freshly ground black pepper Instructions: Boil the potatoes whole until tender, about 10 minutes. Drain and cool to room temperature. Peel and cut potatoes into bite-size pieces, discarding potato skins. Put the hot dogs into a hot grill pan and cook until golden brown, about 10 minutes. Cool the hot dogs to room temperature, then cut them crosswise into bite-size pieces. Toss the potatoes, parsley, basil, and olive oil in a large bowl. Season the potato salad with salt and pepper, to taste. Add the hot dogs to the salad and toss. Season to taste, adding additional olive oil if the salad seems too dry. Serve the salad at room temperature. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 28667,"White Sangria 2 (750-ml) bottles white wine, chilled 1 cup brandy 2 navel oranges, sliced 1 lemon, sliced 1 lime, sliced 1/4 cup superfine sugar Instructions: Pour the wine and brandy over the fruit and sugar in a large serving bowl. Stir until the sugar is dissolved. Stick a ladle in the sangria so people can serve themselves and have a full bucket of ice by the side of the bowl. (Don't let the ice run out.) ","[Viognier, Vermentino, Sauvignon Blanc, Pinot Grigio]" 28668,"Doughnut Hole Crabs 2 mini red gummy fish 1 red licorice lace 1/2 cup red melting candy
1 tablespoon vegetable shortening
1 glazed doughnut hole 2 small candy eyeballs
Instructions: To make crab claws: Slice a small V out of the face of each gummy fish. To make crab feet: Slice the red licorice lace into six 1/2-inch pieces.
Put the red melting candy and vegetable shortening in a medium microwave-safe bowl. Microwave in 30-second intervals, stirring in between each, until completely melted. Using a wooden skewer, dip the glazed doughnut hole into the bowl of melted candy to thoroughly coat; transfer to a piece of parchment paper. Let set and then dip again and return to the parchment paper. Place 2 small candy eyeballs on top of the doughnut hole while the melted candy is still wet. Let set, about 5 minutes. Use the wooden skewer to poke 3 holes into each side of the doughnut hole where the back feet would go; insert the licorice lace pieces into the holes. Use the skewer to make holes on each side of the front of the doughnut hole where claws would go. Dip the tails of the gummy fish in the melted candy and insert them into the holes. Let set, about 5 minutes.
","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 28669,"Ten-Minute Chilaquiles 1 cup salsa (preferably medium hot) 2 cups tomato sauce 1/2 cup water 1 (4-ounce) can chopped green chiles, undrained 1 (14-ounce) can pinto or kidney beans, rinsed well in a strainer 1/2 teaspoon ground cumin 1/2 teaspoon dried oregano 1 (11-ounce) bag corn chips (about 8 cups) 1 cup sour cream 2 cups grated Monterey Jack 2 tablespoons minced cilantro, optional Instructions: Preheat the oven to 350 degrees F. Combine all the sauce ingredients in a large bowl. Pour half the sauce into a shallow 2 1/2-quart (12 by 7 by 2-inch) baking dish, and top with half the corn chips. You can crumble the chips slightly to make an even layer. Drop little spoonfuls of half the sour cream all over the chips, then sprinkle on half the cheese. Top with the remaining chips, sauce, sour cream, and cheese. Bake 35 minutes, or until hot and bubbly around the edges. Sprinkle the top of the casserole with the cilantro and serve. You can cut it into squares and serve using a spatula, or use a large spoon to scoop out the chilaquiles. For advance preparation: Make the sauce up to a few hours ahead and lay out all the other ingredients. Don't assemble chilaquiles, however, until the last minute so the corn chips retain a tiny bit of texture when baked. ","[Syrah, Tempranillo, Garnacha, Barbera]" 28670,"Homemade Andouille Sausage 2 1/2 pounds boneless pork butt, 1/2-inch pieces 1/2 pound pork fat, cut into pieces 1/4 cup Essence, recipe follows 2 tablespoons paprika 1 tablespoon minced garlic 1 1/2 teaspoons freshly ground black pepper 1 teaspoon salt 3/4 teaspoon file powder 3/4 teaspoon chili powder 3/4 teaspoon crushed red pepper 1/2 teaspoon ground cumin 2 1/2 tablespoons paprika 2 tablespoons salt 2 tablespoons garlic powder 1 tablespoon black pepper 1 tablespoon onion powder 1 tablespoon cayenne pepper 1 tablespoon dried leaf oregano 1 tablespoon dried thyme Instructions: Combine the pork, pork fat, Essence, paprika, garlic, black pepper, salt, file, chili powder, red pepper, and cumin in a large bowl and mix well. Pass through a food grinder fitted with a coarse die. (Alternately, transfer in 2 batches to a food processor and process until finely ground.) Transfer to a large bowl, cover tightly with plastic wrap, and refrigerate overnight. To test the seasoning, heat 1 teaspoon oil in a small skillet, and cook about 2 teaspoons of the mixture. Adjust seasoning, to taste. Using the sausage attachment on a mixer, stuff the meat into the casings, if being used. Twist and tie off to make 4-inch sausages. Alternately, shape into patties. Preheat a home smoker to 250 degrees F. Smoke the sausage for 1 1/2 hours. Remove from the smoker and use as desired. Combine all ingredients thoroughly and store in an airtight jar or container. Recipe from \New New Orleans Cooking, by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Syrah]" 28671,"Healthy Oatmeal Chocolate Chip Cookies 1 1/2 cups all-purpose flour 1 cup quick-cooking oats 1/4 cup flaxseed, finely ground in a spice grinder, or pre-ground flaxseed 1 teaspoon baking soda 1/2 teaspoon salt 1/2 teaspoon ground cinnamon 12 tablespoons (1 1/2 sticks) unsalted butter, softened 1 cup granulated sugar 3/4 cup packed dark brown sugar 2 large eggs 1 teaspoon vanilla extract 1 cup semisweet chocolate chips Instructions: Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper.
Whisk the flour, oats, flaxseed, baking soda, salt and cinnamon in a bowl.
Beat the butter, granulated sugar and brown sugar in a large bowl with a mixer on medium-high speed until fluffy, about 4 minutes. Beat in the eggs one at a time, beating well after each addition. Beat in the vanilla. Reduce the mixer speed to low; add the flour mixture and beat until just combined, scraping down the bowl as needed. Stir in the chocolate chips.
Drop heaping tablespoonfuls of dough onto the prepared baking sheets, about 2 inches apart. Bake until golden brown, 10 to 12 minutes. Let the cookies cool 3 minutes on the baking sheets, then transfer to racks to cool completely.
","[Pinot Grigio, Sauvignon Blanc, Riesling, Chianti]" 28672,"Bobby's Christmas Punch 1/2 cup brandy 1/2 cup amontillado sherry
1/4 cup fresh lemon juice
1/4 cup simple syrup, or more to taste (see Cook's Note) 2 shots orange-flavored liqueur, such as Cointreau
2 shots ruby port
Lemon slices Orange slices One 750-ml bottle sparkling wine, well chilled
Orange-flavored club soda, well chilled, for topping off Pomegranate seeds, for garnish
Instructions: Mix together the brandy, sherry, lemon juice, simple syrup, liqueur, port and some lemon and orange slices in a festive pitcher. Cover and chill for at least 1 hour and up to 24 hours. Right before serving, add the sparkling wine. To serve, fill ice-filled festive holiday glasses three-quarters full with punch, then top off with club soda. Garnish with some of the soaked lemons and a few pomegranate seeds.
","[Chardonnay, Riesling, Moscato, Cava]" 28673,"Lamb Gyro with Tomato Relish and Chimichurri Sauce 1/4 cup olive oil 1/4 cup chopped garlic 1 lemon, juiced 1 teaspoon salt 1 teaspoon cracked black pepper 1 (5-pound) butterflied boneless leg of lamb, excess fat and sinew trimmed from a 6 1/2-pound bone-in leg of lamb 4 plum tomatoes, seeded and finely diced 1 shallot, minced 1 jalapeno, minced 1 tablespoon sugar 1 tablespoon white vinegar Dash soy sauce Salt and freshly cracked black pepper 1/2 cup olive oil 2 shallots, minced 1/3 cup chopped parsley leaves 2 tablespoons finely chopped basil leaves 2 tablespoons finely chopped oregano Salt and freshly cracked black pepper 6 pocket-less pitas Foil or parchment, for wrapping Instructions: Preheat a grill on medium-high heat. In a small bowl, mix together the olive oil, garlic, lemon juice, salt and pepper. Rub the lamb with the garlic oil on and let marinate for 30 minutes in a large casserole dish at room temperature. In a medium-sized bowl, add the tomatoes, shallot, jalapeno, sugar, vinegar, soy sauce, salt and pepper, to taste. Add the olive oil, shallots and herbs to a small bowl and season with salt and pepper, to taste. Arrange the lamb on the grill rack. Grill the lamb, covered, until an instant-read thermometer inserted into the meat registers 130 degrees F for medium-rare, turning occasionally, about 25 minutes. Remove the lamb to a cutting board and let rest 10 minutes before slicing. Thinly slice the lamb. To assemble, put some of the chimichurri on each pita. Add some lamb and some tomato relish. Top with more chimichurri and wrap in foil or parchment paper to serve. ","[Malbec, Syrah, Tempranillo, Garnacha]" 28674,"Spaghetti del Padrino 1 cup extra-virgin olive oil 4 cloves garlic, crushed 4 anchovy fillets, chopped 3 red beets, julienned 1 pinch black pepper 1 small hot pepper, minced 1 tablespoon chopped flat-leaf parsley 1 pound thin spaghetti 2 escarole hearts, coarsely chopped Parmesan Instructions: Heat the oil in a saute pan, add the garlic and brown. Add anchovy, beets, black pepper, hot pepper, and parsley. Cook over medium heat for about 2 minutes. Cook the spaghetti in a large pot of boiling salted water until al dente. 30 seconds before the pasta is finished cooking, add the escarole. Strain pasta and escarole together, and toss into the sauce. Serve, adding Parmesan, to taste. ","[Chianti, Barolo, Rioja, Syrah]" 28675,"Basic Gravy Turkey pan drippings Vegetable oil, if needed 2/3 cup all-purpose flour 6 to 7 cups low-sodium chicken broth Kosher salt and freshly ground pepper Instructions: Strain the pan drippings into a fat separator or large liquid measuring cup; set aside. Place the empty roasting pan across two burners over medium-high heat. Add a splash of water and scrape up any browned bits; add them to the drippings. Spoon or pour off 1/2 cup of the fat from the drippings and transfer back into the roasting pan. (If you don't have enough fat to make 1/2 cup, add vegetable oil.) Set the roasting pan over medium-high heat. Whisk in the flour and cook, whisking, until smooth and golden, 2 to 3 minutes.
Whisk in the defatted drippings and enough broth to make 8 cups total liquid. Bring to a simmer and cook, whisking, until thickened, 15 to 25 minutes. Season with salt and pepper.
","[Cabernet Sauvignon, Merlot, Malbec, Zinfandel]" 28676,"Sriracha Tahini Sauce 4 cups tahini 2 1/2 cups sriracha (see Cook's Note) 2 cups lemon juice
1 1/2 teaspoons garlic powder
1 1/2 teaspoons salt
1/2 teaspoon ground black pepper
1/2 teaspoon cayenne pepper
Instructions: Mix together the tahini, sriracha, lemon juice, garlic powder, salt, black pepper, cayenne and 2 cups water in a large bowl until a smooth consistency is achieved. Serve with your favorite Middle Eastern dishes or with any of your favorite meals! ","[Chardonnay, Riesling, Gewrztraminer]" 28677,"Smoked Salmon and Avocado Tier 1 (8-ounce) package pre-chopped smoked salmon Kosher salt and freshly ground pepper Prepared Champagne vinaigrette Croutons 3 ripe avocados, thinly sliced 1/2 lemon, juiced Pinch prepared wasabi Fresh chives, cut into small pieces, for garnish Instructions: Place a 3-inch ring mold on a plate. Layer 2 to 3 pieces of salmon in the mold. Sprinkle salt and pepper over salmon. Sprinkle a little Champagne vinaigrette over the salmon and top with croutons. Peel and slice the avocados into 1/4-inch cubes. Squeeze lemon juice over avocado to avoid discoloration; this will also compliment the flavors of the dish. Add a little wasabi to the avocados and gently toss. Place 3 to 4 slices of the avocado on top of the salmon. Repeat the layers 1 more time. Remove the ring mold and garnish the top with a small piece of chive. Repeat to make a total of 4 tiers. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Gris]" 28678,"Inside Out Bacon Grilled Cheese 6 slices bacon, finely chopped 8 slices sourdough or white sandwich bread
3 cups shredded fancy sharp Cheddar
1 tomato, thinly sliced
2 tablespoons finely chopped chives
Instructions: Put the bacon in a large nonstick skillet over medium heat and cook, stirring, until golden brown and crispy, about 10 minutes. Transfer to a paper towel-lined plate to drain. Reserve the bacon fat. Add the bacon fat to a griddle over medium heat. Place the bread on the griddle and lightly toast one side. Remove from the griddle and arrange toasted-side down on a work surface. Divide 2 cups of the cheese and all of the bacon, tomatoes and chives over 4 slices of bread. Top with the other 4 slices of bread, toasted-side up, to make 4 sandwiches. Divide 1/2 cup of the remaining cheese into 4 piles on the griddle and place a sandwich over each pile, pressing down. Griddle for a few minutes until the cheese is browning and melted. Divide the remaining 1/2 cup of cheese into 4 piles on the griddle?one next to each sandwich. Then flip each sandwich onto a pile of cheese and cook for a couple of minutes until the center of each is melted. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 28679,"Butterscotch Berry Tart 1 large egg 1 tsp. vanilla extract 1/2 tsp. almond extract 1/2 cup slivered almonds, toasted*, plus 2 tablespoons, divided 1/2 cup Smucker's? Seedless Red Raspberry Jam, plus 2 tablespoons, divided 1/2 cup Smucker's? Butterscotch Spoonable Ice Cream Topping, plus 2 tablespoons, divided 5 cups fresh berries, quartered if large, such as strawberries, blueberries, raspberries and blackberries 1 cup Pillsbury BEST? All Purpose Flour 1/3 cup sugar 1/4 tsp. salt 6 tbsps. Crisco? Butter Flavor All-Vegetable Shortening, chilled Instructions: HEAT oven to 350 degrees F. Combine flour, sugar and salt in processor; blend 10 seconds. Add shortening, blending until mixture resembles coarse meal. Add egg, vanilla and almond extracts. Process until moist clumps form, turning mixer on/off to scrape sides. GATHER dough into ball and, using floured fingertips, press dough onto bottom and up sides of 9-inch tart pan with removeable bottom. PRESS 1/2 cup almonds over bottom of crust. Spread 1/2 cup jam over almonds; spread 1/2 cup butterscotch topping over jam. BAKE tart until crust is golden at edges and jam is thick and bubbly, about 40 minutes. Cool completely on rack. Push up pan bottom to release tart. TOSS berries with remaining 2 tablespoons jam in bowl to coat. Top tart with berries; sprinkle remaining 2 tablespoons almonds around edge of tart. Drizzle additional 2 tablespoons butterscotch over top. ","[Chardonnay, Moscato, Riesling, Sparkling wine]

" 28680,"Black Swan Seafood Risotto 2 teaspoons garlic, minced 2 teaspoons shallots, chopped 1 cup champagne 1.5 cups arborio rice 4 1/2 to 6 1/2 cups hot lobster stock 2 tablespoons clarified butter 12 U-10 scallops 12 ounces black grouper 16 mussels, steamed, shells removed 2 live Maine lobster, 1 1/4 pound each, steamed, shells removed 2 stalks fresh tarragon 2 tablespoons white truffle oil Fresh herbs, for garnish Edible flowers, for garnish Instructions: Saute garlic and shallots in a saucepan; deglaze the pan with champagne and reduce to half the original volume. Add risotto to pan and add 1 1/2 cups of hot lobster stock to start with. Continue stirring while you add the stock cup by cup. After you add 4 cups taste to see how much rice has cooked (if you wish to go to this step and pull it off the heat and finish when ready to dine it will work just fine). Using a nonstick saute pan, heat clarified butter. Place the scallops in the pan first and sear so they have a golden color, then add grouper; cook grouper and scallops together until they are 3/4 done then add steamed seafood. Combine in the saucepan with rice and a little more stock. Be careful not to crush the seafood while stirring. Taste the rice and season. Risotto should be very creamy but still holding its shape. Add fresh tarragon at the end of the cooking and serve. Drizzle with white truffle oil, and garnish with flowers and herbs. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Sparkling wine]

" 28681,"Monkfish in Miso 1 tablespoon each of vegetable oil and Oriental sesame oil 1 teaspoon minced ginger 1 teaspoon minced fresh garlic 1/2 pound Shiitake mushrooms, trimmed and thinly sliced 1/2 teaspoon sugar 1 tablespoon Mirin or rice vinegar 1/2 pound monkfish cut into 3/4-inch chunks 1 tablespoon miso paste dissolved in 1 tablespoon soy sauce Salt and crushed red pepper flakes 1/2 bunch green onions 1/2 cup chopped cilantro Instructions: Heat oils in a skillet or wok. Add ginger and stir fry a few seconds or until you can smell it, add garlic and mushrooms and stir fry a few moments. Add sugar, mirin and fish. Cover and simmer over low heat until fish is just cooked through, about 5 minutes. Remove from heat and add dissolved miso. Mix well, season to taste with salt and crushed red pepper; stir in scallions and cilantro; serve over brown rice. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Gris]" 28682,"Pear and Pistachio Guacamole 3 Hass avocados, halved, pitted and cubed 2 firm ripe Seckel pears or 1 large Anjou pear, cored and finely diced 2 tablespoons chopped fresh cilantro 1 1/2 tablespoons fresh lime juice 3/4 teaspoon ground coriander Kosher salt 1 clove garlic, finely chopped 1 small jalapeno, minced with some seeds Freshly ground black pepper 3 tablespoons chopped roasted pistachios Lime wedges, for serving Blue corn tortilla chips, for serving Instructions: Toss together the avocados and pears in a medium bowl. Stir in the cilantro, lime juice, coriander, 1/2 teaspoon salt, the garlic and jalapenos until combined. Add additional salt and pepper to taste.
Transfer to a serving bowl, sprinkle with the pistachios and serve with lime wedges and blue corn tortilla chips. ","[Chardonnay, Sauvignon Blanc, Riesling, Vermentino]" 28683,"3-Ingredient Banana, Raspberry and Coconut \Ice Cream
2 very ripe bananas 1 tablespoon extra-virgin coconut oil 3 tablespoons raspberry jam Instructions: Peel the bananas and cut into 1-inch pieces. Freeze until completely solid, preferably overnight. Pulse the banana chunks, coconut oil and 2 tablespoons of the raspberry jam in a food processor to begin breaking the bananas up. Stop, scrape down the sides and stir the mixture up a few times to help it along. Keep pulsing until the mixture is smooth like ice cream. To serve, swirl the remaining tablespoon of jam into the mixture. Eat right away, or freeze in an airtight container for up to 3 days. ","[Chardonnay, Moscato, Sauvignon Blanc, Vinho Verde]" 28684,"Southern Pecan Crisps 1/2 package (17.3 oz.) Pepperidge Farm? Puff Pastry Sheets (1 sheet) 1/2 cup packed brown sugar 2 tablespoons butter OR margarine, melted 1/3 cup chopped pecans Confectioners' sugar Instructions: THAW pastry sheet at room temperature 40 min. Preheat oven to 400 degrees F. Mix brown sugar, butter and pecans. UNFOLD pastry on lightly floured surface. Roll into 15\x 12\ rectangle. Cut into 20 (3) squares. Press squares into bottoms of 3\ muffin-pan cups. Place 1 heaping tsp. pecan mixture in center of each. BAKE 12 minutes or until golden. Remove from pans. Let cool. Sprinkle with confectioners' sugar. Makes 20 pastries. ","[Chardonnay, Riesling, Merlot, Cabernet Sauvignon]" 28685,"One-Skillet Sausage and Polenta Parmesan 2 tablespoons extra-virgin olive oil 1 17-ounce tube prepared polenta, sliced into 8 rounds 8 ounces sweet or hot Italian sausage, casings removed 6 ounces cremini mushrooms, diced 2 cloves garlic, chopped 1 28-ounce can whole plum tomatoes, crushed by hand Kosher salt and freshly ground pepper 2 tablespoons chopped fresh parsley, plus more for topping (see Cook's Note) 8 ounces sliced mozzarella cheese 2 tablespoons grated parmesan cheese Instructions: Preheat the broiler. Heat the olive oil in a large nonstick ovenproof skillet over medium-high heat. Add the polenta and fry until golden, about 3 minutes per side. Transfer to a plate. Add the sausage to the skillet and cook, stirring and breaking it up with a wooden spoon, until just browned, about 3 minutes. Add the mushrooms and cook, stirring occasionally, until they soften, about 3 minutes. Add the garlic and cook 1 minute. Stir in the tomatoes, 1 teaspoon salt and 1/2 teaspoon pepper and bring to a boil. Reduce the heat to medium low and simmer until slightly thickened, about 5 minutes. Stir in the parsley. Arrange the polenta rounds in the skillet on top of the sauce. Place the mozzarella slices over the polenta and sprinkle with the parmesan. Broil until the cheese is browned and bubbling, about 3 minutes. Top with more parsley and pepper to taste. ","[Barolo, Chianti, Tempranillo, Garnacha]" 28686,"Pico de Gallo Fruit Salad 2 medium size jicamas, peeled and sliced 6 white prickly pears, peeled and sliced 4 oranges, peeled and sliced 1 small pineapple. peeled and sliced Sea salt, to taste Piquin cl powder, to taste 4 limes, cut in wedges Instructions: Attractively arrange the vegetable and fruit slices on a serving platter. Sprinkle with salt and cl powder to taste. Serve with lime wedges to squeeze over all. ","[Vermentino, Sauvignon Blanc, Gruner Veltliner]" 28687,"cl-Coffee BBQ Sauce 3 guajillo chiles 3 mulato chiles 1/2 medium onion, cut into wedges 6 cloves garlic, unpeeled 2 tablespoons corn oil 1 cup tomato puree 1 cup strong black coffee 1/4 cup turbinado sugar 1 tablespoon kosher salt, plus additional for seasoning 1 teaspoon dried oregano, preferably Mexican Pinch ground cloves Pinch cumin 2 teaspoons cider vinegar Instructions: Split, stem, and seed the chiles. Toast the chiles in a dry skillet over medium-high heat, turning and flattening with a spatula, until fragrant, about 3 minutes. Put the chiles in a heatproof bowl, cover with very hot water, and set aside until soft, about 30 minutes. Drain, reserve soaking liquid, chop chiles roughly, and set aside. While the chiles soak, char the onion and garlic in the same dry skillet over medium heat until the onion blackens slightly and garlic softens in the skin, about 8 minutes. Cool, squeeze the garlic out of the skin, and put in a blender with chiles and onion. Puree to a paste, adding soaking liquid as needed (about 3/4 cup) to help the mixture break down. Heat the oil in the skillet over medium-high heat. Add the cl mixture and cook, stirring, until thick and fragrant, about 4 minutes. Add the tomato puree, coffee, sugar, 1 tablespoon salt, oregano, cloves, and cumin. Adjust the heat to maintain a gentle simmer and cook, stirring occasionally, until slightly thickened, about 15 minutes. Stir in vinegar and season with salt to taste. ","[Malbec, Zinfandel, Tempranillo, Garnacha]" 28688,"Spiced Candied Cashews 2 cups raw unsalted cashews 1 cup sugar 1 1/2 cups water 1 teaspoon kosher salt 1/2 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/4 teaspoon ground cardamom Instructions: Line a baking sheet with parchment paper. Put the nuts, sugar, water, and salt into a large skillet over high heat. Bring the mixture to a boil, stirring frequently, and cook until the water is nearly evaporated and the liquid becomes syrupy, about 10 minutes. Meanwhile, mix the spices together in a small bowl. After 10 minutes, sprinkle the spices over the nuts and stir well. Continue stirring constantly while the water evaporates completely, about 5 minutes. When there is no longer any sugar syrup left in the bottom of the pan, turn off the heat and stir the nuts vigorously but carefully in the pan until the sugar seizes up and the nuts are evenly coated with crystallized sugar. Turn the nuts out onto the lined baking sheet and spread into an even layer. Cool completely before sifting the excess sugar from the coated nuts and storing in an airtight container. Cook's Note: DO NOT touch the nuts at any time while cooking or just afterward. Cooked sugar is extremely hot and can burn instantly when touched. ","[Riesling, Gewrztraminer, Moscato, Brachetto]" 28689,"BBQ Chicken Potpie With Cornbread Crust 1 tablespoon olive oil 1 tablespoon unsalted butter 2 cups chopped onion Two 4.5-ounce cans of chopped green chilies 1 teaspoon minced garlic 2 teaspoons cumin seeds 1 teaspoon ground coriander 1/4 cup vinegar (preferably cider vinegar) 5 previously cooked chicken legs, shredded 2 tablespoons brown sugar 1-ounce unsweetened chocolate, finely chopped One 12-ounce bottle chili sauce 1 cup chicken broth 2 boxes cornbread mix (I use Jiffy) 2 large eggs 2/3 cup milk (water or chicken broth also work well) Salt and pepper to taste Instructions: Preheat oven to 375. In a large skillet melt butter w/ olive oil over med. heat. Cook onion 'til soft. Add green chilies, garlic, cumin and coriander. Cook 3 to 4 min. Add vinegar, scraping pan to loosen any caramelization. Add chicken, brown sugar, chocolate, chili sauce, and chicken broth. Stir to combine & check for seasoning. Bring to simmer and stir, cooking gently till thickened. Allow to cool. Then mix cornbread with eggs and milk (or water with a pinch of sugar or even chicken broth) in a medium bowl. Spray a 9x13 pan with cooking spray then add chicken mixture. Top w/ cornbread mix, smooth. Bake 'til cornbread is lightly golden brown on top (about 23 min). Serve hot. ","[Zinfandel, Malbec, Tempranillo, Garnacha]" 28690,"Veggie Burger Pockets 2 large eggs 4 frozen veggie burgers 1/2 cup nonfat plain Greek yogurt 1 small clove garlic, finely grated 1/4 teaspoon hot paprika Kosher salt 4 cups baby arugula 1/2 cup jarred sliced roasted red peppers 1 small Kirby cucumber, thinly sliced 1 tablespoon extra-virgin olive oil 1 teaspoon dried mint, crumbled 1/4 cup crumbled feta cheese 4 large whole-wheat pitas, warmed Pickles, for serving (optional) Instructions: Place the eggs in a small saucepan and cover with water by about 1 inch. Bring to a high simmer over medium-high heat and cook for 1 minute. Cover, remove from the heat and let sit 12 minutes. Drain the eggs and rinse under cold water, then peel and thinly slice. Meanwhile, cook the veggie burgers as the label directs. Whisk the yogurt, garlic, paprika, 2 tablespoons water, and salt to taste in a small bowl. In a large bowl, toss the arugula, roasted red peppers, cucumber, olive oil, mint, feta, and salt to taste. Cut 1 inch off the top of each pita to make an opening; stuff the pita strip inside the pita to reinforce the bottom. Stuff each pita with a veggie burger, some arugula salad and a few slices of hard-boiled egg. Drizzle with the yogurt dressing. Serve with pickles.
Per Serving (does not include pickles): Calories: 426; Total Fat: 14 grams; Saturated Fat: 4 grams; Protein: 26 grams; Total carbohydrates: 51 grams; Sugar: 5 grams; Fiber: 9 grams; Cholesterol: 118 milligrams; Sodium: 1074 milligrams ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]

" 28691,"Ta Chita\u2019s Traditional Mexican Pork Tamales 2 1/2 pounds bone-in pork butt roast 2 tablespoons olive or vegetable oil
1 teaspoon whole black peppercorns
3 dried bay leaves
1/2 medium onion
4 large cloves garlic
Kosher salt
30 to 32 corn husks (from one 8-ounce package)
2 ancho chiles
1/2 teaspoon ground cumin
12 ounces lard
4 cups masa harina preparada (instant corn flour) for tamales, such as Maseca Tamal
3/4 teaspoon baking powder
Instructions: There are a few steps to making tamales and it is usually an all-day affair. Cooking the meat: Chop the pork butt into 3-inch cubes; reserve the bone.
Add the oil to a large pot or Dutch oven and place over medium-high heat (we use a Dutch oven because it seems to cook faster). Add the pork butt to the pot. Sear the sides slightly until just golden, 2 to 3 minutes per side. Add the peppercorns, bay leaves, onion, 3 cloves of the garlic and 1 tablespoon salt. Add 2 to 4 cups of water, or enough to cover the pork butt, then add the reserved bone. Cover the pot with a tight-fitting lid and bring it to a boil. Cook on medium heat until very tender, about 2 hours.
Preparing the corn husks: Separate the corn husks and take off all the little hairs and dust from them. Allow them to soak in hot water while the pork is cooking (or soak overnight).
Carefully remove the pork from the broth with tongs to a plate or cutting board. Pour the leftover broth through a colander into a large bowl so that all the onion and other ingredients stay behind. Set the strained broth aside for later (about 4 cups).
Shred the meat with 2 forks into small bite-size pieces. (You want it small enough that you aren\u2019t getting large pieces or chunks into the tamal.) Transfer to a medium saucepan.
Preparing the cl: Cut the stems from the ancho chiles, open them and remove all the seeds and veins. Put them in a 3-quart saucepan, cover with water and add 1 teaspoon salt. Place over medium-high heat and bring to a boil. Once the water is boiling, remove from the heat, set aside, cover and let steam for 5 minutes. To a blender, add the softened chiles, ground cumin and 1/4 teaspoon salt and blend. Press in the remaining clove of garlic and slowly add 2/3 cup of the reserved pork broth. Continue to blend until smooth. Pour through a fine-mesh strainer into a medium bowl. Reserve 1/4 cup of the cl mixture for the masa, then pour the remaining red cl sauce over the shredded pork and mix together to combine. Keep warm over low heat.
Preparing the masa: Melt the lard in a small saucepan over medium-low heat. Pour the melted lard into a large bowl. Add the masa harina to the bowl of lard, then add the baking powder, 3/4 teaspoon salt, reserved 1/4 cup of the red cl sauce and 1/2 cup of the reserved pork broth. Knead well. Add more pork broth as needed until the dough is moistened and fluffy.
Assembling the tamales: Drain the husks and pat them dry with a clean towel. Spread the kneaded masa onto the smooth side of the corn husks with a spoon in the center of the husks (2 to 3 tablespoons of masa per husk). Add the meat to the center of the masa, 1 to 2 tablespoons per husk. Fold over the husks in half vertically so that the masa wraps around the filling completely. Fold the pointy side up at the end to hold the tamale in place.
Cooking the tamales: Arrange the tamales open-side up around the inside of a steamer basket that fits into a large (10-quart) pot, packing the tamales together. If there's extra space in the steamer basket, place a mason jar or small heatproof ceramic bowl upside down in the center, arranging the tamales around it. Arrange a layer of husks around the sides of the steamer basket and up over the top of the tamales and cover with a damp kitchen towel. Fill the large pot with 1 to 2 inches of water. (Note: You can put a penny at the bottom of the pot so you can hear it rolling when you need more water.) Bring the water to a rolling simmer over medium-high heat, then reduce to medium low, set the steamer basket inside of the pot and cover with a tight-fitting lid. Allow the tamales to steam for 1 to 2 hours or until the masa pulls away from the husks. Let sit to cool down for 5 to 10 minutes. Use tongs to remove the tamales afterwards and set on a jelly roll pan to cool down.
","[Rioja, Tempranillo, Garnacha, Barbera]" 28692,"Hummus-Masbacha 1 pound dry chickpeas 1 tablespoon baking soda 1 whole head garlic, skin on 12 ounces unhulled sesame paste 4 ounces grape seed oil 2 ounces fresh-squeezed lemon juice Kosher salt Ground cumin 4 ounces unhulled sesame paste 1/2 cup warm water 2 ounces lemon juice 1 clove garlic, germ removed 4 ounces extra-virgin olive oil (preferably from Turkey or Israel) 2 ounces extra-virgin olive oil (preferably from Turkey or Israel) 1/4 cup fresh Italian parsley, chopped Instructions: For the hummus: Combine the chickpeas and baking soda in a large bowl or pot and cover with at least double their volume of water. Transfer to the refrigerator and soak for 18 hours. Drain the chickpeas and rinse thoroughly in cold water. Place the chickpeas in a large pot with the whole head of garlic and cover with water. Bring to a boil, and then reduce the heat to low. Simmer the chickpeas over low heat until very tender, about 3 hours. Drain, reserving 1 cup of the cooking liquid and 1 cup of whole chickpeas. Discard the garlic bulb. Combine the remaining chickpeas, the sesame paste, grape seed oil and lemon juice in a food processor and puree to a smooth, creamy consistency, adding reserved cooking liquid as needed. Season with salt and cumin. For the tehina: Combine the sesame paste, water, lemon juice and garlic in a blender and blend at high speed until smooth. Blend in the olive oil. If the puree is too tight, adjust the consistency with additional warm water. Season with salt and cumin. For serving: Spoon the hummus into a large shallow bowl. Create a well in the center, using the back of a spoon, pushing the hummus to the edges of the bowl. Toss together the reserved whole chickpeas with the tehina in a mixing bowl and adjust the seasoning if necessary. Spoon the dressed chickpeas into the well in the center of the hummus. Garnish the hummus with the olive oil and chopped parsley. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]

" 28693,"Grilled Nectarines with Blue Cheese, Farm Stand Honey, and Black Pepper 6 firm-ripe nectarines, halved and pitted Vegetable oil, as needed Maytag blue cheese or mascarpone, as needed Honey, preferably wildflower, as needed Fresh coarse-ground black pepper Fresh mint leaves or sprigs, for garnish Instructions: Preheat an outdoor grill or grill pan. Brush the cut sides of the nectarines with oil and place on the grill, cut-side down. Grill until caramelized. Turn over and grill until almost soft, about 1 to 2 minutes more. Transfer the nectarines to a platter, cut-side up, and place a dollop of cheese in the center of each. Drizzle with honey and grind fresh pepper, to taste, over the top. Garnish with the mint and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 28694,"Szechuan Beef 1 pound flank steak, sliced very thinly 1 tablespoon soy sauce 1 teaspoon cooking wine 2 teaspoons cornstarch 4 tablespoons vegetable oil 1 teaspoon sliced fresh garlic 1 teaspoon sliced jalapeno pepper Six 1-inch sections green onion 1/2 teaspoon salt 1/2 teaspoon sugar 1/4 teaspoon black pepper 1/2 teaspoon sesame oil Instructions: Mix the sliced beef with soy sauce, cooking wine, and cornstarch and set aside. Heat the wok and 4 tablespoons of vegetable oil. Stir-fry the garlic and jalapeno pepper until fragrant, about 1 minute. Add the beef and the sauce ingredients and stir-fry over high heat just until the beef is no longer pink on the outside, about 2 to 3 minutes. Add the green onions during the last 1 minute of cooking. ","[Shiraz, Cabernet Sauvignon, Malbec, Tempranillo]" 28695,"Sweet Melissa's Hot Fudge 15 ounces bittersweet chocolate, coarsely chopped 1/2 cup granulated sugar 1 cup plus 1 teaspoon light corn syrup 1 cup plus 2 teaspoons water 1 1/2 cups unsweetened cocoa powder 1 1/2 tablespoons instant coffee or instant espresso 6 tablespoons cognac or brandy Instructions: Using a double boiler, melt chocolate and keep warm. In large saucepan, combine sugar, corn syrup, water, cocoa powder, and instant coffee. Bring to a boil, whisking constantly. When the mixture comes to a rolling boil, cook 1 or 2 more minutes. Remove from heat and whisk in melted chocolate and stir in cognac. Serve warm. Can be refrigerated up to 2 weeks. ","[Port, Tawny Port, Madeira, Sherry]" 28696,"Dutch Baby 1 large Granny Smith apple 4 tablespoons (1/2 stick) unsalted butter, divided
2 tablespoons granulated sugar, divided
1/4 teaspoon ground cinnamon
1/2 cup whole milk
2 extra-large eggs, at room temperature
1/2 teaspoon pure vanilla extract
1/2 cup all-purpose flour
1/4 teaspoon kosher salt
Confectioners\u2019 sugar
Pure maple syrup, for serving
Instructions: Preheat the oven to 425 degrees F. Peel, core, and slice the apple 1/8 inch thick. Melt 3 tablespoons of the butter in a 9-inch ovenproof crpe pan or skillet over medium to medium-high heat. Add the apple, 1 tablespoon of the granulated sugar, and the cinnamon and toss well. Saut the apple for 5 to 7 minutes until tender, tossing occasionally. Spread the apple out in the pan and keep hot over low heat. Meanwhile, melt the remaining tablespoon of butter in the microwave. In a medium bowl, whisk together the milk, eggs, melted butter, and vanilla. In a small bowl, combine the flour, the remaining tablespoon of granulated sugar, and the salt. Whisk the flour mixture into the milk mixture, whisking until there are no lumps. Pour the batter over the cooked apple in the hot pan and immediately place in the oven. Bake for 12 to 15 minutes, until the pancake is puffed and the edges start to get crispy and browned. Dust lightly with sifted confectioners\u2019 sugar, cut in wedges, and serve hot with maple syrup. ","[Chardonnay, Riesling, Pinot Grigio, Sauvignon Blanc]

" 28697,"Chicken Burgers with Garlic-Rosemary Mayonnaise 1 cup mayonnaise 1/4 cup chopped fresh rosemary leaves 1 clove garlic, minced 1 pound ground chicken 1/2 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 4 sandwich rolls or burger buns 1/4 cup olive oil 1 cup arugula, divided Instructions: For the mayonnaise: In a small bowl, mix together mayonnaise, garlic, and rosemary; set aside. For the burgers: Preheat a gas or charcoal grill or place a grill pan over medium-high heat. In a large bowl, add the ground chicken, 1/2 teaspoon salt, 1/4 teaspoon pepper, and 1/2 of the mayonnaise mixture. Using clean hands, gently combine the ingredients and form the chicken mixture into 4 patties. Place the burgers on the grill and cook for about 7 minutes on each side. Transfer to paper towels and let rest for a few minutes. Brush the cut side of each roll with the olive oil and 1 teaspoon of the mayonnaise mixture. Grill for 1 to 2 minutes until slightly golden. To assemble the burgers: Spread a dollop of the remaining mayonnaise mixture on the tops and bottoms of the toasted buns. Place the chicken burgers on the bottom halves of the buns. Top each with 1/4 cup of arugula and finish with the top half of the bun. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 28698,"Chili Chips 3 whole-wheat pita breads, cut into eighths 2 tablespoons olive oil 1/2 teaspoon ground cumin 1/2 teaspoon ground coriander 1/2 teaspoon ancho chili powder 1/2 teaspoon garlic powder 1/4 teaspoon freshly ground black pepper 1/4 teaspoon salt Pinch cayenne pepper Instructions: Preheat oven to 350 degrees F. Combine olive oil and all spices in a large bowl. Add pita wedges and toss to coat, Spread in 1 layer on a baking sheet and bake for 25 to 30 minutes, tossing once, until pita is brown and crisp. Cool completely before serving. ","[Malbec, Tempranillo, Garnacha, Zinfandel]" 28699,"Broccoli Gratin 2 pounds broccoli, cut into florets 8 ounces bacon, cut into 1/2-inch strips
3 tablespoons all-purpose flour
2 cloves garlic, minced
4 cups milk
1 teaspoon kosher salt
1 teaspoon ground black pepper
1/2 teaspoon ground nutmeg
4 cups shredded Cheddar cheese 1 cup panko breadcrumbs 1/4 cup olive oil
Nonstick cooking spray
Instructions: Preheat oven 375 degrees F. Put some ice and cold water in a bowl. Bring a pot of salted water up to a boil. Add the broccoli, cook it for 2 minutes, and then transfer it to the ice water to stop cooking. Drain and set aside. Put the bacon in a medium saucepan over medium heat and cook until crispy, 7 to 8 minutes. Remove the bacon, set aside, and reserve the fat in saucepan.
Turn the heat to medium-low heat, add the bacon and cook for 1 minute. Add the flour, and cook, whisking, until it starts to smell nutty and is a bit darker, 5 to 7 minutes; this is a roux. Slowly whisk the milk in to create a sauce with gravy-like consistency. Stir in the salt, pepper and nutmeg. Turn the heat to low and stir the Cheddar. Once the cheese has melted, take the saucepan off the heat.
Combine the panko and olive oil in a medium bowl. Coat a large baking dish or individual ramekins with non-stick cooking spray. Toss the broccoli with the cheese sauce and bacon. Put the mixture in the baking dish or ramekins, top it with the panko mixture and bake until the top is golden and the cheese is bubbly, 20 to 25 minutes. Serve hot. ","[Chardonnay, Sauvignon Blanc, Riesling, Gavi]" 28700,"Jerky 2 pounds red meat (although you can use elk, bear, venison, wild boar or just about any other critter you can hunt. I stick with beef such as top round steak, flank steak or brisket) 2/3 cup Worcestershire sauce 2/3 cup soy sauce 2 teaspoons ground black pepper 2 teaspoons onion powder 1 teaspoon liquid smoke 1 teaspoon red pepper flakes 1 tablespoon honey Instructions: Place the meat in the freezer for 1 hour, so that it will be easier to cut. Slice the meat with the grain as thin as humanly possible. Mix brine ingredients right in a resealable plastic bag (placing the bag inside a large plastic container will make this easier.) Place meat strips in brine. Move the meat around so the marinade is evenly distributed around it. Seal bag, working out as much air as humanly possible. Lay bag flat in the plastic container and refrigerate for 3 to 6 hours. Remove meat from the brine and drain on cooling racks. Discard the brine. When the meat is dry place it inside Blo-hard 3000 and set fan to medium. Leave overnight or for at least 12 hours. If you don't find yourself in possession of a Blo-hard 3000, place strips directly on oven racks. Heat oven to lowest setting and use a blob of foil as a wedge to hold door ajar. Oven-dry overnight or until meat reaches a consistency of your liking. Store in zip-top bag or jar in a cool dark place for 30 or 40 years or until fuzzy stuff starts to grow on it. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 28701,"Mashed Tofu Salad (Shira-ae) 1 14-ounce package firm tofu Kosher salt 8 cups spinach leaves 1 tablespoon sesame seeds 1 1/2 teaspoons sugar 1 teaspoon mirin (sweet rice wine) 1 teaspoon soy sauce Instructions: Drain the tofu and wrap in paper towels to absorb excess water. Puree in a food processor until smooth, then transfer to a bowl and set aside. Bring a large pot of salted water to a boil. Fill a bowl with ice water. Cook the spinach in the boiling water until wilted, about 2 minutes, then drain and plunge it into the ice water. Drain and squeeze out the excess water. Toast the sesame seeds in a skillet over medium-low heat, tossing, until golden, about 3 minutes. Cool, then grind in a spice grinder. Stir the ground seeds, sugar, mirin, soy sauce and spinach into the tofu. Season with salt. ","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]" 28702,"Pea and Goat Cheese Stuffed Ravioli 3 3/4 cups all-purpose flour 4 large eggs plus 2 egg yolks 1/4 cup olive oil
2 tablespoons water Kosher salt
3 cups frozen peas, thawed 2 cups goat cheese
1 cup grated Parmigiano-Reggiano, plus more for garnish
4 large eggs
Kosher salt
All-purpose flour, for dusting Semolina flour, for dusting
1 1/2 cups chicken stock
2 sticks (1 cup) unsalted butter
Pea tendrils Sugar snap peas
Chopped fresh mint
Instructions: For the dough: Mound the flour on a clean, dry work surface and make a big hole in the center of the pile. Crack the eggs into the hole along with the extra yolks, olive oil, water and some salt. Using a fork, beat the eggs. Incorporate the flour, a little at a time, into the egg mixture, being careful not to break the well (or the egg mixture will run everywhere). When enough flour is incorporated that you can handle the dough, use your hands to combine everything really well. (If the mixture is tight and dry, wet your hands a bit.) When the mixture is homogeneous, start kneading. Knead until the dough is smooth and supple, anywhere from 8 to15 minutes. Wrap the dough in plastic wrap and let it rest at room temperature for at least an hour. For the ravioli: In a food processor, pulse the peas to make a coarse paste. Mix the pea paste, goat cheese, Parmigiano-Reggiano and eggs in a large bowl. Sprinkle with salt. Set aside. With a rolling pin, roll out the dough into sheets about 1/4-inch thick and 12 inches long, using extra flour as needed to prevent sticking,. (Reserve the excess dough for another use.) Brush the bottom half of the pasta sheets lightly with water. Fill a disposable pastry bag (or a resealable bag with one corner snipped) with the pea mixture. Pipe 1-inch balls of filling onto the pasta about 1 1/2-inches apart on the bottom half of the pasta sheets. Fold the top half of the pasta sheets over the filling so the top edges meet the bottom edges. Use your index fingers to press around the filling and seal the edges shut. Use a fluted ring cutter or fluted pasta roller to cut out the ravioli. Place the ravioli on a semolina-dusted baking sheet. Bring a large pot of well-salted water to a boil. Heat the chicken stock and butter in a large saucepan over medium heat; season with salt. Add the ravioli to the boiling water and cook until they float to the top, 4 to 5 minutes. Transfer the ravioli to the sauce and cook, shaking the pan frequently, until the sauce begins to thicken and cling to the pasta, a few minutes. (If the sauce seems too thick, add a bit more stock.) Place five ravioli on each serving plate, spoon a little extra sauce on top and garnish with pea tendrils, sugar snap peas and mint. Sprinkle with Parmigiano-Reggiano. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Barbera]" 28703,"Chicken or Turkey Spanakopita Burgers and Fries with Yogurt Dip Hot pepper rings or pepperoncini, optional 1 package store-bought frozen fries, any variety 1 tablespoon extra-virgin olive oil, 1 turn of the pan, plus some for drizzling 1 tablespoon butter 3 cloves garlic, 2 chopped, 1 crushed 1 red onion, 1/2 chopped, 1/2 thinly sliced 1 box, 10 ounces, frozen spinach, defrosted 2 teaspoons dried oregano, lightly crushed in the palm, divided 1/4 pound feta crumbles 1 1/3 pounds ground chicken or ground turkey breast, 1 package 1 tablespoon grill seasoning (recommended: Montreal Steak Seasoning by McCormick) 1/3 seedless cucumber, thinly sliced lengthwise, plus 1 small, 2-inch piece of cucumber peeled, trimmed and chopped 2 plum tomatoes, thinly sliced lengthwise Salt and pepper 1 1/2 to 2 cups good quality plain yogurt, look for Greek yogurt 1/2 lemon, juiced 1 cup arugula, coarsely chopped or shredded 4 crusty rolls, split 2 roasted red peppers, drained 1/4 cup flat-leaf parsley, a generous handful 1/4 cup 10 to 12 pitted kalamata olives Instructions: Preheat oven to directions on the package and bake fries until crisp. Heat a large nonstick skillet over medium heat. To one side, add a little extra-virgin olive oil and a tablespoon of butter. When butter melts, add the chopped garlic and chopped red onion and cook 5 minutes. Transfer the onions and garlic to a bowl to cool. Return pan to heat. Wring the defrosted spinach dry buy twisting it in a clean kitchen towel over your sink. Separate the spinach as you add it to the bowl with cool onions, garlic and season with 1 teaspoon of oregano. Add in feta crumbles then chicken or turkey, grill seasoning and a drizzle of extra-virgin olive oil. Mix and form into 4 patties, 1-inch thick. Raise heat on pan to medium-high. Add patties and cook 6 inches on each side. Season the sliced cucumbers and tomatoes with salt and pepper. Toast rolls, if you prefer. Place remaining chopped cucumber, the crushed clove of garlic, yogurt, 1 teaspoon oregano and juice of 1/2 lemon in a food processor. Add a little salt and process the sauce until smooth. Transfer to a small dish and serve with the fries as a dipping sauce. Rinse out the processor bowl and return to base. Place red peppers, parsley and olives in food processor, season with salt and pepper and process until a paste forms. Place cooked burgers on roll bottoms. Top the burgers with sliced cucumber, tomato, reserved red onions, shredded arugula and hot peppers, if using. Slather roll tops with red pepper and olive paste and serve with chips of choice. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 28704,"Creamed Spinach with Gruyere Extra-virgin olive oil, for the pan 4 cloves garlic, smashed Crushed red pepper 2 1/2 pounds baby spinach Kosher salt 1 shallot, diced 2 tablespoons unsalted butter 2 tablespoons all-purpose flour 1 cup milk 1/4 cup heavy cream 1/2 cup grated Gruyere cheese 1/2 cup grated Parmigiano, plus more for garnish Instructions: Coat a large, straight-sided saute pan with olive oil and heat over medium heat. Add 2 cloves of garlic and a pinch of crushed red pepper and cook until the garlic is golden, about 1 minute. Remove the garlic and discard. Add half of the spinach to the pan, season with salt and saute until gently wilted. Remove the spinach from the pan to a towel-lined colander set inside a bowl to let the spinach drain and cool. Repeat the process with the remaining garlic and spinach and another pinch of crushed red pepper. Squeeze the towel to remove most of the liquid from the spinach. Remove any liquid from the bottom of the saute pan and coat lightly with olive oil. Heat the oil over medium heat, add the shallots and season with salt and a pinch of crushed red pepper. Saute until the shallots are translucent and very aromatic, 5 to 7 minutes. Add the butter and, when melted, stir in the flour. Cook until it is the texture of wet sand, 5 to 6 minutes. Whisk in the milk and heavy cream. Taste for seasoning and season with salt, if needed, (it will). Bring the milk and heavy cream to a boil, then reduce the heat and simmer for 5 to 6 minutes, stirring occasionally so the milk doesn't scorch on the bottom. Stir in the Gruyere and Parmigiano until melted. Add the reserved spinach and stir to combine. Taste and adjust the seasoning, if needed. Transfer to a serving bowl, top with a sprinkle of Parmigiano and serve. ","[Chardonnay, Pinot Gris, Riesling, Gavi]

" 28705,"Make-Ahead Apple Crisp 4 pounds firm mixed apples, such as Granny Smith or Golden Delicious 3/4 cup granulated sugar 3 tablespoons fresh lemon juice 4 tablespoons unsalted butter 1/4 cup heavy cream 3 tablespoons all-purpose flour 1 1/2 teaspoons ground cinnamon 1/4 teaspoon fine salt 3/4 cup all-purpose flour 1/2 cup old-fashioned rolled oats 1/2 cup walnuts, coarsely chopped 1/3 cup granulated sugar 1 stick (8 tablespoons) unsalted butter, at room temperature Pinch fine salt Confectioners' sugar, for dusting Vanilla ice cream, for serving, optional Instructions: For the filling: Peel and core the apples, and cut them into 1/2-inch-thick slices. Toss them with the granulated sugar and lemon juice. Melt the butter in a large skillet over medium-high heat. Add the apples, and cook, stirring occasionally, until the firmer apples soften but still hold their shape, 15 to 18 minutes. Add the cream, flour, cinnamon and salt, and stir until the juices thicken, about 2 minutes. Remove the skillet from the heat, and let the filling cool completely. Transfer it to a 9-by-13-inch baking dish. For the topping: Mix the flour, oats, walnuts, granulated sugar, butter and salt together in a medium bowl, using your fingers to work the butter into the flour, until the mixture comes together and holds its shape when squeezed. Drop small clumps of the topping over the filling, and wrap the baking dish well with plastic wrap. Label and date, and freeze for up to 2 weeks. To serve: Position an oven rack in the top third of the oven, and preheat to 350 degrees F. Unwrap the crisp, and bake, frozen and uncovered, until the filling is hot and bubbly and the top is golden brown, 50 minutes to 1 hour. Dust the crisp with confectioners' sugar, and serve warm with scoops of vanilla ice cream if you like. ","[Chardonnay, Riesling, Pinot Grigio, Sparkling Brut]

" 28706,"Sunny's Quick Cabbage Sauteed Salad 3 tablespoons olive oil 1/2 teaspoon celery seeds
1 cup shredded carrots
1/2 head green cabbage, thinly sliced
Kosher salt and freshly ground black pepper
1/2 medium red onion, sliced paper thin
2 tablespoons honey
1 tablespoon sambal
1 tablespoon apple cider vinegar
Serving suggestions: Sausages and mustard Instructions: Heat the olive oil in a large skillet over medium heat. Add the celery seeds and let cook for 1 to 2 minutes to bloom. Add the carrots and cook for 2 to 3 minutes. Add the cabbage, then season with salt and pepper and continue to cook until the cabbage is wilted but still has a little bite to it, about 5 minutes. Place the onion in a medium bowl. Add the honey, sambal and vinegar. Mix together to coat and let sit for 5 minutes. Add the onion mixture to the skillet and mix in. Transfer to a serving bowl. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 28707,"El Autentico Guacamole 15 medium avocados 24 ounces hot picante salsa (recommended: Pace brand) 6 serrano peppers, finely diced 1 small white onion, finely diced 1 lime, juiced 1 teaspoon salt 2 bunches cilantro leaves, finely chopped 6 Roma tomatoes, diced Black pepper Instructions: Combine avocados, salsa, serranos, onion, lime juice, and salt. Combine ingredients together. Add cilantro, tomatoes, and black pepper. Stir gently. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 28708,"Picadillo and Corn Skillet Pie 2 tablespoons extra-virgin olive oil 1 large Spanish onion, chopped 3 large cloves garlic, minced Two 3- to 4-inch long whole cinnamon sticks 2 whole cloves 1/8 teaspoon ground allspice 2 pounds ground beef chuck 2 teaspoons kosher salt plus more to taste Freshly ground black pepper 2 cups tomato sauce (about one 15-ounce can) 3/4 cup raisins 1/2 cup green pimento-stuffed Spanish olives, quartered 1/3 cup slivered almonds, toasted 1 1/2 cups stone-ground cornmeal 3 tablespoons unbleached all-purpose flour 2 1/4 teaspoons baking powder 1 1/2 teaspoons sugar 3/8 teaspoon fine salt 2 large eggs 3/4 cup whole milk, at room temperature 3 tablespoons unsalted butter, melted Instructions: Make the picadillo. Heat the oil in a well-seasoned 10- to 12-inch cast iron skillet, over medium-low heat, and saute the onion until softened and lightly golden, about 10 minutes. Add the garlic and spices and cook for 1 minute. Raise the heat to medium-high, add the meat and saute, breaking it up with a spoon, until it just begins to loose its red color. Season the meat with salt and pepper. Add the tomato sauce, raisins, and olives, and adjust the heat to maintain a gentle simmer. Cover and cook for 20 minutes. Stir in the almonds and set the mixture aside while you make the cornbread topping. Make the cornbread. Preheat the oven to 400 degrees F. In a medium bowl, whisk together the cornmeal, flour, baking powder, sugar, and salt. In a small bowl, whisk together the milk, eggs, and butter. Whisk the wet ingredients into the dry until just combined. Pour the cornbread batter over the beef mixture in the skillet and spread it out evenly with a spatula. Bake the pie until the cornbread is golden and baked through, and the beef mixture is bubbling around the edges, about 35 to 40 minutes. Set the pie aside for 5 minutes before serving. ","[Chardonnay, Pinot Grigio, Vermentino, Garnacha]

" 28709,"Sweet and Spicy Calabaza Soup with Garlic Mojo 2 tablespoons extra virgin olive oil 3 cloves garlic, finely chopped 1 anchovy, rinsed and finely chopped (optional) 1/2 bunch flat leaf parsley, leaves only, finely chopped 1/4 small red onion, minced Juice of 1/2 lemon 1/2 teaspoon salt 1/4 teaspoon freshly ground back pepper 1 teaspoon ground Arbol cl 1 calabaza, about 3 pounds, halved, or a 3pound piece of calabaza, seeded (see Note) 4 tablespoons unsalted butter 2 large onions, diced 1 ripe plantain, peeled and sliced 1/4inch thick 1 tablespoon ground cumin 2 teaspoons ground coriander 1 teaspoon salt 1/2 teaspoon freshly ground black pepper 3 cups chicken stock, preferably homemade 1 cup apple juice Instructions: In a glass bowl, combine all the ingredients for the mojo and stir together. Cover and refrigerate for up to 4 hours before using. Preheat the oven to 350 degrees. Place the calabaza cut side down on a baking sheet and bake for about 30 minutes. Meanwhile, in a large soup pot melt the butter over medium heat. Add the onions and cook for about 10 minutes, or until the onions are softened. Add the plantain and cook for 5 minutes more, then add the cumin, coriander, salt and pepper. Stir together for 3 minutes more. Add the chicken stock, increase the heat to high and bring to a boil. Cover the pot and reduce the heat to medium. Remove the calabaza from the oven and, when cool enough to handle, scoop out the flesh, break it into small pieces and add to the soup. Add the apple juice and simmer for 30 minutes more, until the plantain is tender. Pour the soup through a strainer into another large pan. Transfer the solid ingredients to a food processor and puree until smooth, scraping down the sides of the bowl as necessary. Add the puree to the liquid mixture, stir to combine, and heat through over medium heat. If you prefer a thicker consistency, remove the cover and simmer until slightly thickened. Serve in shallow heated bowls, with a teaspoon or 2 of the mojo swirled into the center. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Garnacha]

" 28710,"Maple Walnut Cakes 2 cups baking mix 1 egg 1/2 cup maple syrup 1/2 cup heavy cream 1 teaspoon vanilla extract 1/3 cup chopped walnuts 1 cup confectioners' sugar 1 teaspoon pumpkin pie spice 1 tablespoon maple syrup 1/4 cup heavy cream 12 walnut halves, for garnish Instructions: Preheat the oven to 350 degrees F. Line a 12 cup muffin tin with paper liners. In a large bowl, measure out 2 cups of baking mix, and set aside. In a medium bowl, beat together the egg, maple syrup, heavy cream, and vanilla. Add the wet ingredients to the baking mix and beat until well incorporated but not over mixed, about 1 minute. Gently stir in the chopped walnuts. Using an ice cream scoop, fill the muffin tins about 2/3 full. Bake until golden brown and a toothpick inserted into the center comes out clean, about 10 to 12 minutes. Cool for 1 minute before removing the cakes from the pan and cooling completely on a wire rack. Glaze: Stir together the confectioners' sugar, pumpkin pie spice, maple syrup, and heavy cream in a medium bowl. Whisk the mixture slowly until it becomes a thick but pourable mixture, adding more heavy cream as needed. Dip the cakes into the icing bowl to coat the top, and garnish each with a walnut half. Arrange them on a serving platter and serve. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 28711,"Coconut Cream Pie with Chocolate-Painted Crust 3 ounces semisweet chocolate 1 (9-inch) plain pie crust, prebaked and cooled 3 1/2 cups milk (not skim) 1/2 cup canned cream of coconut, such as Coco Lopez 1 vanilla bean, split lengthwise 8 egg yolks 1 1/3 cups sugar 1/2 cup cornstarch 2 tablespoons cold unsalted butter, cut into pieces 3/8 cup chilled heavy cream 3/4 cup flaked or shredded coconut Instructions: Stir the chocolate until melted in the top of a double boiler set over barely simmering water. Brush the baked pie shell up to the rim with the melted chocolate. Set aside to cool and harden at room temperature or, uncovered, in the refrigerator. Bring the milk, cream of coconut, and vanilla bean to a simmer in a large saucepan over medium heat. Immediately turn off the heat and set aside to infuse for 15 minutes. Do not remove the vanilla bean. Meanwhile, whip the egg yolks and sugar together in mixer fitted with a whisk attachment (or using a hand mixer) until pale yellow and fluffy. With the mixer running at low speed, mix in the cornstarch, then gradually pour in the hot milk mixture. Strain the mixture back into the saucepan to smooth it. Whisking constantly, cook over medium high heat until thick and just boiling. When the mixture thickens, the whisk will leave trail marks on the bottom of the pot and the mixture will have a few large bubbles boiling up to the top. Pour the mixture into a bowl and stir in the butter. Half-fill a large bowl with ice water. Rest the bowl containing the custard in the ice water and let cool, stirring frequently to cool the mixture. When the custard is cool, whip the cream until stiff. Fold the whipped cream and coconut into the custard. Pour the mixture into the chocolate-coated pie shell and smooth the top. Refrigerate uncovered at least 24 hours. Serve cold.; ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 28712,"Slab Apple Pie with Lattice Crust 5 1/2 pounds baking apples, such as Northern Spy, Baldwin, Jonagold, Rome Beauty, Granny Smith and Suncrisp Zest and juice of 1 lemon
3 tablespoons all-purpose flour
1 cup brown sugar, firmly packed
1 teaspoon cinnamon
1/2 teaspoon salt
2 tablespoons unsalted butter
1/4 cup heavy cream
1 teaspoon vanilla extract
3 batches All-Butter Easy Pie Dough, recipe follows 1 egg whisked with 2 tablespoons water, for egg wash Sanding sugar or turbinado sugar, for sprinkling 2 cups (240 grams) all-purpose flour, cold 1 teaspoon (6 grams) salt
1 tablespoon (11 grams) sugar
1 cup (225 grams) unsalted butter, cut into small pieces and chilled in the freezer for 10 minutes
1/2 cup (120 milliliters) ice water
1 teaspoon (5 milliliters) lemon juice
Instructions: Peel, core and cut the apples into 1/4-inch slices. Toss the slices in a bowl with the lemon juice and zest to keep them from browning. In another bowl, whisk together the flour, brown sugar, cinnamon and salt. Sprinkle this over the apples and toss until the fruit is evenly coated. Melt the butter in a large, heavy-bottomed pot. Add the apple mixture and saute for 5 minutes. Add the cream and vanilla and continue to cook the apples, stirring often, until the juices thicken and the apples are just tender, 5 to 10 minutes more (see Cook's Note). Set aside to cool completely, about 30 minutes. Roll out one-third of the tripled pie dough into a large (about 14-by-19-inch) rectangle. Wrap the dough loosely around the rolling pin and transfer it to a half-sheet pan, gently pressing it into the edges and corners of the pan. Prick the bottom of the dough all over with a fork, then refrigerate. Roll the remaining two batches of dough into one large, rough 1/4-inch-thick rectangle. Slice into lattice strips. (You can cut them all even thickness or alternate between thick and thin strips. I cut 1 1/4-inch strips and 1/2-inch strips.) Gather any dough scraps, wrap them in plastic wrap and refrigerate. Build the lattice on a sheet of parchment set on the back side of a half-sheet pan sprinkled with flour. Start by laying strips crosswise about 1/2 inch apart. Gently fold every other strip halfway over. Place a strip lengthwise on the parchment and fold the shorter strips back over. Fold up the opposite strips you just used and place another strip lengthwise; fold the short strips back over. Repeat on both sides until you have a basket weave pattern. Roll out any remaining dough scraps and use cookie cutters to cut leaf or flower shapes. Place the lattice and sheet pan in the freezer while the filling cools. Assembly: Preheat the oven to 350 degrees F. Spoon the cooled filling onto the bottom crust in an even layer. Slide the chilled lattice top onto the bottom crust, using the parchment to help. With a sharp knife, cut the lattice flush with the edges of the pan. Use egg wash to adhere any cut-outs to the top of the pie. Brush egg wash over the crust and sprinkle with sanding sugar. Bake until the filling is bubbling in the center and the top and bottom crusts are golden brown, 45 to 50 minutes. In the bowl of a food processor fitted with the blade attachment, pulse together the flour, salt, sugar and butter until the mixture resembles cornmeal with some pea-size pieces of butter remaining. In a small bowl, stir together the ice water and the lemon juice. Slowly add the liquid to the flour mixture, pulsing, until the dough just comes together. Squeeze a small piece of dough between your thumb and index finger to make sure it holds its shape. Turn the dough out onto a lightly floured surface and gently turn it over each a few times so that any dry bits are incorporated. Form into a disk or rectangle, wrap in plastic and refrigerate for at least 20 minutes. Adapted from \Pie It Forward: Pies, Tarts, Tortes, Galettes, and Other Pastries Reinvented\ by Gesine Bullock-Prado ? Stewart, Tabori & Chang 2012. Provided courtesy of Gesine Bullock-Prado. All rights reserved. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 28713,"Braised Pork Shoulder 2 tablespoons coriander seeds, toasted 2 tablespoons cumin seeds, toasted One 4-pound boneless pork picnic shoulder, sliced in half along the grain Kosher salt Extra-virgin olive oil 1 fennel bulb, sliced 1 large onion, sliced Pinch crushed red pepper 4 cloves garlic, smashed and finely chopped 2-inch piece fresh ginger, peeled and finely grated 2 cups dry white wine 1/4 cup Dijon mustard 3 bay leaves 1 bundle fresh thyme 3 to 4 cups chicken stock Instructions: Using a spice grinder, grind the coriander and cumin seeds until they are a fine powder. Preheat the oven to 375 degrees F. Sprinkle the pork shoulder with the ground spices and salt, then tie each piece so they cook evenly. Coat a Dutch oven with olive oil and bring to a high heat. Brown the first pork on all sides. Remove the pork from the pan and reserve. Ditch the fat in the pan and give a few drops of new oil. Repeat with the second pork and remove. Lower the heat to medium and toss in the fennel and onions and season them with salt and a sprinkle of crushed red pepper. Cook the onions and fennel until they are soft and very aromatic, 7 to 8 minutes. Add the garlic and ginger and cook 2 to 3 minutes longer. Add the wine and reduce by half. Stir in the mustard and add the bay leaves and thyme. Return the pork to the Dutch oven and add stock to the pan until it comes halfway up the side of the pork. Add salt if needed. Bring the liquid to a boil, cover and put the Dutch oven in the preheated oven. After 1 hour, turn the pork over and add more liquid to the pan if the liquid level has gone down. Cover and return to the oven for 1 hour. Turn the pork back over and return to the oven without the lid and cook for 45 more minutes. The liquid should concentrate. Remove the pan from the oven, remove the pork and reserve for 15 minutes, tented with aluminum foil. Skim any excess fat from the pan and reduce the pan juices, if needed. Slice the pork and serve with onions, fennel and juices. Wine Pairing Suggestion: Pinot Grigio ","[Pinot Grigio, Chianti, Tempranillo, Garnacha]

" 28714,"Bourbon-Soaked Peach and Lardo Crostini 2 ripe peaches, pitted and thinly sliced 2 sprigs fresh thyme, leaves stripped 1/4 cup bourbon or rye whiskey 12 thin baguette slices 12 paper-thin slices cured lardo Instructions: Put the peaches in a small bowl, toss them with the thyme leaves, and drizzle the bourbon over them. Let stand for 10 minutes. Meanwhile, toast the baguette slices either under a broiler, or grill them on a hot grill or grill pan until golden brown.
To serve, arrange about 3 slices of drained peaches on each toasted baguette slice. Lay a slice of lardo on the peaches on each crostini and serve immediately. ","[Bourbon, Rye, Chianti, Garnacha]" 28715,"Halibut in Artichoke and Tomato Broth 1 tablespoon olive oil, plus 3 tablespoons 4 (6-ounce) halibut fillets 1/4 teaspoon salt, plus more for seasoning fish 1/4 teaspoon freshly ground black pepper, plus more for seasoning fish 2 shallots, sliced into thin rounds 2 cloves garlic, minced 1 pound frozen artichokes, thawed 1/2 cup white wine 1 1/2 cups low-sodium chicken broth 1 (14.5-ounce) can diced tomatoes 1/2 teaspoon minced fresh thyme leaves Instructions: Drizzle 1 tablespoon of olive oil over the halibut and season with salt and pepper. Heat a grill pan over high heat. Cook the fish on the grill pan until just cooked through, about 4 minutes per side, depending on thickness. In a medium saucepan, heat the 3 tablespoons of olive oil over medium-high heat. Add the shallots and cook for 1 minute. Add the garlic and artichokes and cook until golden brown, about 5 minutes. Add the white wine and stir, scraping the brown bits off the bottom of the pan with a wooden spoon. Add the chicken broth, tomatoes and juice, thyme, and 1/4 teaspoon each salt and pepper. Bring to a simmer. Ladle the artichoke and tomato broth into shallow bowls. Top with the grilled halibut. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 28716,"HG's Magical Low-Calorie Margarita 1 (2-serving) packet sugar-free lemonade powdered drink mix (about 1 teaspoon) 6 ounces diet lemon-lime soda 1 1/2 ounces tequila 1 ounce lime juice Crushed ice, as needed Lime slice, for serving, optional Instructions: Combine powdered drink mix, soda, tequila, and lime juice in a glass or shaker. Stir to dissolve the drink mix. Pour into a margarita glass with lots of crushed ice. Finish it off with a slice of lime on the rim of the glass, if using. Time to enjoy! ","[Sauvignon Blanc, Pinot Grigio, Moscato, Sparkling Wine]" 28717,"Penne with No-Cook Tomato Sauce and Mozzarella Kosher salt 1 1/2 pounds beefsteak, heirloom or Campari tomatoes, chopped 1/4 cup extra-virgin olive oil 2 teaspoons red wine vinegar 1 clove garlic, smashed 1 sprig basil, torn in half, plus 1/2 cup basil leaves, roughly chopped 1/4 teaspoon dried oregano Freshly ground pepper 10 ounces penne 3/4 cup pearl-size mozzarella balls, drained (about 4 ounces) Red pepper flakes, for topping (optional) Instructions: Bring a large pot of salted water to boil. Combine the tomatoes, 2 tablespoons olive oil, the vinegar, garlic, basil sprig, oregano, 3/4 teaspoon salt and a few grinds of pepper in a large bowl. Let stand, tossing occasionally, until very juicy, 10 to 15 minutes. Meanwhile, add the penne to the boiling water and cook as the label directs for al dente. Drain and add the warm pasta to the tomato mixture; toss well. Let stand, tossing occasionally, until the pasta has absorbed some of the tomato juices, 10 to 15 minutes. Discard the garlic and basil sprig and stir the remaining 2 tablespoons olive oil into the pasta; season with salt and pepper. Stir in the mozzarella balls and chopped basil. Divide the pasta among bowls. Sprinkle with red pepper flakes, if desired. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 28718,"Low Carb Pizza 1 1/2 cups soy flour 3 eggs 3/4 cup heavy cream 1/3 cup club soda 1 teaspoon salt 1 tablespoon olive oil 1/8 cup diced red onion 1 teaspoon chopped garlic 3 large Roma tomatoes, diced 8 ounces no sugar added tomato sauce 1/4 teaspoon garlic powder 1/2 teaspoon dried basil 1/2 teaspoon dried oregano (may substitute Italian seasoning for dried herbs) 1/8 teaspoon salt 1/8 teaspoon freshly ground black pepper 24 ounces shredded mozzarella cheese 8 ounces pepperoni slices 1/2 cup crumbled Italian sausage, cooked 1/2 cup diced Parma ham 1/3 cup julienned red bell peppers 1/3 cup julienned green bell peppers 1/3 cup julienned red onion 2 portobello mushroom caps, sliced 2 tablespoons extra-virgin olive oil Pinch dried oregano Instructions: Preheat oven to 375 degrees F. Make the crust: Generously spray 2 (12-inch) pizza pans with nonstick vegetable oil cooking spray. In a medium bowl, stir together all of the crust ingredients to make a smooth, thick, pancake-like batter. Using a rubber spatula, spread the batter as thin and evenly as possible over the 2 pans. Place pizza crusts on center racks of the oven and bake for about 12 to 15 minutes, or until lightly golden brown and firm to touch. Remove crusts from oven and increase the oven temperature to 400 degrees F. Meanwhile, make the sauce: In a saucepan over medium heat, heat olive oil and then sweat onions and garlic in oil, cooking just until softened and translucent. Add diced tomatoes and the remaining ingredients and simmer for about 2 minutes. Compile the pizzas: Spread the tomato sauce and then the mozzarella cheese evenly over both crusts. Top 1 pizza with pepperoni, sausage, and ham, and top the other with the bell pepper strips, onions, and mushrooms. Lightly sprinkle 1 tablespoon olive oil over each pizza, and sprinkle each with a dash of dried oregano. Place the pizzas back in the oven to bake for another 10 to 12 minutes, or until the cheese melts and starts to brown. Cut each pizza into 8 slices. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 28719,"Fried Chickpeas with Parmesan, Lemon and Almonds 2 cans chickpeas (garbanzo beans), rinsed, drained and dried with paper towels Vegetable oil, for frying
2 tablespoons grated Parmesan
1 teaspoon smoked paprika
1 lemon, zest of
1/2 cup whole blanched almonds
2 tablespoons fresh parsley leaves
3 cloves garlic, thinly sliced
Maldon sea salt, to taste
Instructions: Preheat the oven to 200 degrees F. Spread the chickpeas out on a baking sheet and transfer them to the oven to dry out. After 45 minutes, pull the chickpeas from the oven and set aside. Fill a Dutch oven with 3 inches of vegetable oil and heat to 375 degrees F. Combine the Parmesan, smoked paprika and lemon zest in a large bowl. Using a spider, lower the chickpeas into the oil and fry until golden brown, about 3 minutes. Then add the almonds, parsley and garlic to the fryer. Fry it all for 30 seconds to 1 minute. Be careful, the parsley will spatter a bit when it hits the oil. With your spider, pull everything out of the oil and immediately toss in the bowl with the Parmesan mixture. Season with salt and serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Tempranillo]" 28720,"Marinated Olives 2 pounds green olives 6 tablespoons coriander seeds 4 tablespoons Mexican oregano 6 cloves garlic, thinly sliced Extra virgin olive oil Instructions: Rinse the olives thoroughly under cold running water. Crack them with a hammer or the side of a heavy chefs knife (be careful not to crack the pit). In a large glass jar, place a single layer of olives and sprinkle them with coriander seeds and oregano. Scatter a few slices of garlic on top and make another layer in the same way. Continue until you have used all the olives and spices, then add enough olive oil so that the olives are completely covered. Leave in a dark place for 2 to 3 weeks. Drain and serve as needed and, after the olives have been consumed, use the oil for a vinaigrette. ","[Vermentino, Sauvignon Blanc, Grner Veltliner, Albari?o]" 28721,"Dad's Eggnog 4 cups half-and-half 2 cups whole milk Dash allspice 1/2 cup sugar 5 egg yolks 1 cup brandy 1/2 cup spiced rum Instructions: Combine the half-and-half, whole milk, allspice and sugar in a large saucepan and heat until steaming. Whisk the egg yolks in a small bowl and ladle some of the hot mixture into the bowl while whisking constantly. Then whisk the tempered egg mixture back into the remaining hot liquid. Stir until mixture coats the back of a wooden spoon, then place immediately into an ice water bath. Once it has cooled down to room temperature, add liquors and chill. Serve very cold. ","[Chardonnay, Brut Champagne, Port]" 28722,"Kauai Prawns, Mango and Hearts of Palm Salad 1 tablespoon fresh lemon juice 1 teaspoon paprika 1/2 teaspoon sambal ** Sea salt (preferably Hawaiian) and freshly ground black pepper 12 Kauai or other prawns (about 1 1/2 pounds), shelled and deveined 2 tablespoons olive oil Salad and dressing: 1/2 fresh vanilla bean 2 tablespoons mango puree* 2 tablespoons grapeseed oil 1 tablespoon unseasoned rice vinegar 1 teaspoon freshly grated ginger 8 ounces fresh hearts of palm, peeled and sauteed 1 mango, peeled and diced 1/4 pound baby arugula, washed 1 -ounce mixed baby lettuces 12 fresh or frozen edamame (soy) beans, blanched and shucked 1 tomato, peeled and diced 4 prawn heads, seasoned and fried, for garnish, optional Instructions: To prepare the prawns: Combine the lemon juice, paprika, and sambal in a medium bowl. Season with salt and pepper. Add the prawns, turning them in the marinade so they are well coated. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Working in batches, add the prawns and cook, turning them once or twice, until they are opaque throughout, 4 to 8 minutes. Allow the prawns to cool, then slice each in 1/2 lengthwise and reserve. To make the dressing: Scrape the seeds from the vanilla bean into a small bowl. Add the mango puree. Gradually whisk in the grapeseed oil and rice vinegar. Season with salt, pepper, and ginger (alternatively grate the ginger into a clean towel then squeeze the juice into the dressing). Arrange a 3-inch ring mold in the center of 4 plates. Put 1/4 of the hearts of palm in each of the rings and gently press down. Cover each layer of palm with 3 to 4 tablespoons of diced mango, then top with 5 prawn-halves, cut side down. Combine the arugula and baby greens in a medium bowl. Add dressing, salt and pepper and mix well. Carefully lift the ring molds off the salads. Top each salad with greens. Drizzle dressing around the plates, garnish with edamame beans, diced tomato, and fried shrimp heads (if using) and serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 28723,"Goat Cheese Wrapped in Vine Leaves 18 grape vine leaves, rinsed and dried* 1 log soft, young goat cheese, cut into 6 rounds ** 3 roasted red peppers, recipe follows 1 tablespoon olive oil 3 large red peppers Instructions: Preheat oven to 400 degrees F. Overlap 3 grape leaves, vein side facing up, to form a solid circle (see Cook's Note*). Place the goat cheese round in the center of the circle. Use 2 roasted pepper strips to wrap around the cheese. Carefully wrap the leaves snugly around the cheese. Repeat with remaining leaves, cheese and pepper strips. Over high heat, cook the leaf bundles in olive oil for 1 minute on 1 side in an oven-safe skillet. Turn the bundles and cook for 1 minute more. Place the pan in the oven for approximately 3 minutes. To serve, place vine leaf bundle in the center of a large plate. Open up the leaves and drizzle with olive oil. Serve with crackers or bread. Preheat oven to 350 degrees F. Place the red peppers on a baking sheet. Roast in the oven on the top rack for 35 to 40 minutes, turning occasionally, or until the skin is blistered and charred. Immediately transfer the hot peppers to a small bowl and cover tightly with plastic wrap. When the peppers are cool enough to handle, peel off the skin and remove the stem and seeds. Cut into 1-inch wide strips. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 28724,"Endive Salad with Pears, Roquefort and Walnuts and Dijon Vinaigrette 1 tablespoon Dijon mustard 1-ounce red wine vinegar 1 teaspoon minced shallots 2 ounces extra virgin olive oil Salt and pepper, to taste 6 endives, center removed and julienned 2 pears, cored and cut into medium dice 3 ounces shelled walnuts 3 ounces crumbled Roquefort cheese Instructions: To prepare vinaigrette, whisk together mustard and vinegar until well incorporated, add shallots and while whisking constantly slowly add the olive oil until all is emulsified into the mustard. Season with salt and pepper, to taste. Set aside until needed. Combine the endives, pears, walnuts and Roquefort cheese in a medium bowl and toss. Place mixture in the middle of a plate and drizzle with vinaigrette. Serve immediately.; ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Gris]" 28725,"Banana Dog 1/2 cup peanut butter 4 whole-wheat hot dog buns 4 bananas, peeled 1/4 cup honey 1/2 cup granola 1/4 cup raspberry sauce 2 kiwis, peeled and diced Instructions: Spread 2 tablespoons peanut butter on the inside of each hot dog bun. Place a peeled banana inside each bun. Cut off the end of the banana if it is too long for the bun. Drizzle the top of each banana with 1 tablespoon of honey. Sprinkle approximately 2 tablespoons of granola on top of the honey. Drizzle with raspberry sauce. Top with diced kiwi. When packing the sandwich, to keep it from getting soggy make sure to pack the kiwi relish and raspberry sauce separately in small plastic containers. Have your child top the sandwich at lunchtime. ","[Chardonnay, Riesling, Moscato, Sauvignon Blanc]" 28726,"Bacon and Egg Fried Rice 2 tablespoons neutral oil, such as canola or vegetable, plus more as needed 3/4 cup diced bacon or ham
3/4 cup diced white onion
2 cloves garlic, minced
1/4 cup diced carrots
1/4 cup snap peas, sliced, or other seasonal vegetables
2 large eggs, beaten 4 cups cooked rice
2 tablespoons soy sauce
2 tablespoons oyster sauce
Kosher salt
2 scallions, chopped
Freshly ground white pepper Instructions: Heat a large skillet or wok over high heat, then add the 2 tablespoons of oil and the bacon. Cook the bacon, stirring occasionally, until crispy, about 2 minutes. Stir in the onion, garlic, carrots and snap peas and cook, stirring occasionally, until the vegetables start to soften, about 1 minute. Add the eggs to the skillet, then add the rice directly into the wet egg. Using the back of a spatula or spoon, press the rice into the egg, fold and repeat until the rice is completely coated and heated through. Add the soy sauce and oyster sauce and stir to coat the rice. Season with a pinch of salt. Cook over high heat, stirring, until the rice is heated through, 2 to 4 minutes. Garnish with the scallions and some white pepper. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 28727,"Bottle of Wine Chocolate Pie 2 cups chocolate wafer cookie crumbs (from one 9-ounce box) 1 stick (8 tablespoons) unsalted butter, melted
2 tablespoons sugar
Pinch of fine salt
1/2 cup cornstarch 1 1/4 cups plus 3 tablespoons sugar
One 750-milliliter bottle dry red wine
Three 4-ounce bars bittersweet chocolate, chopped
2 tablespoons unsalted butter
Pinch of fine salt
2 cups cold heavy cream
Chocolate curls or sprinkles, for topping, optional
Instructions: For the crust: Position a rack in the center of the oven and preheat to 325 degrees F. Toss together the cookie crumbs, butter, sugar and salt in a medium bowl. Press into the bottom and sides of a 9-inch deep-dish pie pan. Bake until dry and set, 15 to 18 minutes. Let cool completely on a wire rack.
For the filling: Combine the cornstarch and 1 1/4 cups of the sugar in a medium saucepan and very slowly whisk in the wine to prevent lumps from forming. Cook over medium heat, stirring constantly, until it has come to a simmer and is very thick, about 8 minutes. Remove from the heat and stir in the chocolate, butter and salt until smooth. Pour the filling into the cooled crust and refrigerate until chilled and set, about 4 hours and up to overnight.
Right before serving, whip the cream with the remaining 3 tablespoons sugar in a large bowl with an electric mixer until soft peaks form. Top the pie with the whipped cream. Scatter the chocolate curls or sprinkles over the top, if using. ","[Barolo, Cabernet Sauvignon, Syrah, Tempranillo]" 28728,"Grilled Pork Chops with Peach Salsa 1/2 red onion, diced (reserve the other half for Online Round 2 Recipe Orzo Soup with Pork) 2 peaches, halved, pitted and diced 1 tablespoon lime juice 1 teaspoon olive oil 1 tablespoon chopped cilantro leaves Pinch kosher salt and freshly ground black pepper 5 pork chops, end cut 2 tablespoons canola oil 2 tablespoons chili powder 1 tablespoon salt 1 tablespoon freshly ground black pepper Instructions: Salsa: In a bowl toss all of the salsa ingredients together and set aside. Pork chops: Heat an outdoor grill or grill pan over medium-high heat. Brush the pork chops with the oil. In a small bowl combine the chili powder, salt and pepper. Generously sprinkle the rub over both sides of each pork chop. Grill the chops until cooked through, about 4 to 6 minutes per side. (Set 1 chop aside for Online Round 2 Recipe, Orzo Soup with Pork.) Arrange the chops on a serving platter and let rest 5 minutes before serving. Serve the chops with the peach salsa. ","[Malbec, Tempranillo, Garnacha, Barbera]" 28729,"Cocoa Nib Frappe 1 ounce cocoa nibs 16 ounces whole milk 6 ounces 65-percent to 70-percent bittersweet chocolate, finely chopped 3 ounces sugar 2 ounces water 1/4 teaspoon kosher salt 4 ounces whole milk, half-and-half or brewed coffee, for serving Instructions: Pulse the cocoa nibs in a spice grinder 3 to 4 times until the nibs are coarsely chopped. Place the nibs in a 1-quart microwave-safe measuring cup and add the 16 ounces of milk. Microwave on high for 3 to 4 minutes or until the milk reaches 160 degrees F. Steep at room temperature for 30 minutes. Meanwhile, combine the chocolate, sugar, water and salt in the carafe of a 1-liter French press. Set aside. After steeping, return the nib-milk mixture to the microwave and heat on high for 2 minutes until it simmers or reaches 185 degrees F. Strain the hot nib-milk mixture through a fine-mesh strainer into the French press carafe. Set aside for 1 minute, and then stir to combine the chocolate and milk. Pump the plunger of the French press 10 to 15 times to froth and aerate. Pour the mixture into a standard ice cube tray and freeze until solid, 3 to 4 hours or overnight.
Combine the frozen hot chocolate cubes with the 4 ounces of milk, half-and-half or coffee in a blender and blend until smooth. Serve immediately. ","[Chardonnay, Pinotage, Tempranillo, Zinfandel]" 28730,"Beef Mushroom Lasagna 5 tablespoons extra-virgin olive oil 1 pound cremini or white button mushrooms, cleaned and sliced 1/4 inch thick 1 teaspoon chopped fresh thyme Kosher salt and freshly ground black pepper 1? pounds ground beef 1 small onion, minced (about ? cup) 1 tablespoon chopped fresh rosemary 1 teaspoon dried oregano 7 cloves garlic, sliced ? cup red wine Two 28-ounce cans whole plum tomatoes, crushed with the hands Bechamel Sauce: 6 tablespoons unsalted butter ? cup all-purpose flour 5 cups whole milk Pinch ground nutmeg Butter, for the lasagna dish One 9-ounce box dry no-boil lasagna noodles 1? cups grated Parmesan Instructions: For the meat sauce: Heat 2 tablespoons of the oil in a large Dutch oven over high heat. Add the mushrooms, thyme and ? teaspoon salt and cook, stirring occasionally, until the mushrooms have released their liquid and begin to brown, 5 to 7 minutes. Transfer the mushrooms to a plate and reserve. Heat 2 tablespoons of the oil in the Dutch oven over high heat. Add the ground beef and 1 teaspoon salt and cook, breaking the meat up with a wooden spoon, until it browns, about 5 minutes. Add the remaining tablespoon of oil, onions, rosemary and oregano. Reduce the heat to medium and cook until the onions soften, about 8 minutes. Add the garlic and cook, stirring, until it is fragrant, about 2 minutes. Add the wine, scrape up any browned bits on the bottom of the pan and reduce until dry, about 10 minutes. Add the tomatoes, reserved mushrooms, 1 teaspoon salt and ? teaspoon pepper and bring to a boil over high heat. Reduce the heat to medium and cook until the sauce is deep red and has reduced to 6 cups, about 40 minutes. For the bechamel: Meanwhile, preheat the oven to 350F. Melt the butter in a large saucepan over medium-high heat, sprinkle in the flour and whisk to form a paste. Add the milk while continuing to whisk, raise the heat to high and bring to a boil. Reduce the heat to medium-low and simmer, stirring occasionally, until the sauce is thick and creamy and has reduced to6 cups, about 10 minutes. Add the nutmeg and 1 teaspoon salt. To assemble: Butter the bottom of a 9-by-13-inch lasagna dish and cover with 3 lasagna sheets. Top with 1? cups each of the meat sauce and the bechamel and sprinkle with ? cup of the Parmesan. Repeat with the remaining pasta, meat sauce, bechamel and Parmesan for a total of 4 layers, ending with ? cup of Parmesan. Cover with foil and bake until bubbly, about 40 minutes. Uncover and bake until the top becomes golden, about 10 minutes more. Let stand 20 minutes before serving. ","[Barolo, Barbaresco, Chianti, Dolcetto]" 28731,"Free-Form Berry Tart 1 1/4 cups flour 1/4 cup shortening 1/4 cup unsalted butter 1/2 teaspoon salt 6 tablespoons cold water 5 cups seasonal berries, cleaned 1 cup sugar 1 teaspoon cinnamon 1/2 teaspoon each allspice, nutmeg, and ginger 1 teaspoon vanilla 1/4 cup flour Zest of 1 lemon 1/3 cup sugar 1/4 cup flour 1/4 cup unsalted butter Vanilla ice cream Instructions: Preheat the oven to 425 degrees. To make the crust, place the flour, shortning, butter and salt in a mixing bowl. Mix with your fingertips until the mixture resembles a coarse meal. Drizzle in the water and mix with a fork just until the dough comes together. Let rest for at least 15 minutes. While the dough is resting, prepare the filling. Place the berries in a bowl, add the sugar, spices, vanilla, and flour and toss well. On a well-floured board, roll the dough out into a 14-inch circle. Place the dough in a well-greased 12-inch tart pan with a removable bottom. Pour in the filling and top with the lemon zest. To prepare the topping, mix together the sugar, flour and butter to form a crumbly dough. Fold in the sides of the crust over the filling. Sprinkle the topping over the filling. Bake for 15 to 20 minutes, then reduce the oven temperature to 350 degrees and bake another 20 to 30 minutes, or until the crust is golden brown. Serve warm with vanilla ice cream. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 28732,"Chocolate and Espresso Layer Cake with Peanut Butter Icing 1 1/2 cups all-purpose flour 1 1/2 cups granulated sugar
3/4 cup cocoa powder
1 1/2 teaspoons baking soda
3/4 teaspoon baking powder
3/4 teaspoon fine salt
3/4 cup buttermilk
3/4 cup espresso, warm
1/4 cup unrefined coconut oil, warmed
1 tablespoon vanilla extract
2 large eggs
12 ounces cream cheese, room temperature 4 ounces (1 stick) butter, room temperature
2/3 cup creamy peanut butter
3 cups powdered sugar
2 teaspoons vanilla extract
1/4 cup roughly chopped darkly roasted salted peanuts, for garnish
Instructions: For the cake: Preheat the oven to 350 degrees F and line two 8-inch nonstick cake pans with parchment paper. Combine the flour, sugar, cocoa powder, baking soda, baking powder and salt in a large bowl. In a second bowl, whisk together the buttermilk, espresso, coconut oil, vanilla and eggs. Make a well in the dry ingredients and add in the wet mixture, whisking until just combined. Divide the batter evenly between the two prepared cake pans. Bake on the center rack until puffed, the sides pull away from the edges and an inserted cake tester comes out clean, 30 to 35 minutes. Remove the cakes from the oven, immediately cover them with clean kitchen towels and press any domed portions down?careful, it's hot! (This will help make sure that you don't have to level the cakes.) Allow the cakes to cool in their pans to room temperature. When completely cooled, invert onto plates. For the icing: Using a stand mixer fitted with the paddle attachment, cream together the cream cheese and butter on medium speed, about 2 minutes. Turn off the mixer and scrape down the sides with a spatula to ensure everything is evenly mixed. Add the peanut butter and mix on medium speed to combine. Again, turn the mixer off. Mix in the powdered sugar, 1 cup at a time, on LOW speed (or else you'll have powdered sugar everywhere!). Add the vanilla and mix once more. Transfer the icing to a piping bag. Ice the top of one cake layer, using a circular motion, starting from the outside and gradually moving to the center; do not ice the sides of the cake. Set the second cake layer on top of the first and repeat with the icing; again, do not ice the sides. Drag the back of a spoon in a side-to-side motion across the icing on top to lend a beautifully textured look to the icing. Sprinkle the iced cake with the chopped peanuts. Store in the refrigerator for up to 3 days.
","[Cabernet Sauvignon, Merlot, Pinot Noir, Zinfandel]

" 28733,"Smoked Prime Rib with Brown Butter Garlic Sauce 2 tablespoons granulated garlic 2 tablespoons freshly ground black pepper
2 tablespoons kosher salt
1 1/2 tablespoons mustard powder
1 tablespoon paprika
1/2 teaspoon cayenne One 6- to 7-pound bone-in prime rib
3 sprigs fresh oregano
3 sprigs fresh rosemary
3 sprigs fresh thyme
3 tablespoons canola oil
1/4 cup minced garlic 1/4 cup chopped fresh flat-leaf parsley 1 teaspoon freshly ground black pepper
1 teaspoon fresh rosemary leaves
1 teaspoon fresh thyme leaves
1/2 teaspoon kosher salt
2 shallots, minced
1 stick unsalted butter
1 cup low-sodium beef broth
1/4 cup Worcestershire sauce
1 tablespoon demi-glace Instructions: For the prime rib: Heat the charcoal until hot, then carefully arrange on one side of a kettle-style grill, and place the soaked wood chips over the hot coals. Place an aluminum pan filled with some water opposite to the coals to catch any drippings. Place a wire rack on the grill. Cover the grill to allow the smoke to accumulate and preheat to about 225 degrees F. In a small bowl, add the granulated garlic, black pepper, salt, mustard powder, paprika and cayenne, and mix well. Rub the spice mixture all over the prime rib, then set aside. Combine the oregano, rosemary and thyme and tie together with butcher's twine. In a large cast-iron pan set over medium-high heat, add the oil. Rub the oil all over the pan using the herb bundle, then set aside. Place the prime rib fat-side down in the pan and sear until browned, 7 to 8 minutes. Flip over and sear the other side until browned, 4 to 5 minutes. Turn on its end and sear for 2 minutes. Place the prime rib on the grill over the aluminum pan, with the thick end facing the coals. Place the lid on the grill. Smoke the prime rib until the internal temperature reaches 130 degrees F for medium-rare, 2 hours 30 minutes to 3 hours. Remove the prime rib to a baking sheet and set aside to rest. For the sauce: In a medium saute pan set over medium-high heat, add the garlic, parsley, black pepper, rosemary, thyme, salt, shallots and butter. Cook, stirring continuously, until the butter foams and the garlic turns a light golden color, 5 to 6 minutes. Add the broth, Worcestershire and demi-glace. Stir to combine, and cook until the sauce reduces by one-third, remove from the heat and set aside. If the chine bone has been removed, slice the prime rib into generous 1-bone portions. Otherwise, slice off the bone and cut into generous portions, and then place on a platter. Spoon the sauce over the top, and serve. ","[Chardonnay, Pinot Noir, Cabernet Sauvignon, Merlot]

" 28734,"Grands! Cheesy BBQ Cups 1 lb lean (at least 80%) ground beef, cooked, drained ? cup barbecue sauce 1 can (10.2 oz) Pillsbury? Grands!? Flaky Layers refrigerated biscuits ? cup shredded Cheddar cheese (3 oz) Instructions:

1. In 10-inch nonstick skillet, mix cooked beef and barbecue sauce. Heat over medium-high heat, stirring constantly, until hot. 2. Pull each biscuit apart into 2 layers; press each into 4-inch round. Place 1 round in each of 8 greased regular-size muffin cups. Firmly press in bottom and up side, forming ¼-inch rim. Fill with beef mixture; sprinkle with cheese. 3. Bake at 375°F 13 to 15 minutes or until edges of biscuits are golden brown. Cool 1 minute; remove from pan. ","[Chardonnay, Zinfandel, Merlot, Cabernet Sauvignon]" 28735,"Strawberry Rhubarb Shortcake 2 sticks (1 cup) unsalted butter, at room temperature, plus more for greasing the pan 2 cups cake flour, plus more for flouring the pan 2 teaspoons baking powder 1/2 teaspoon fine salt 1 cup sugar 1/4 cup heavy cream 3 large eggs 1/2 teaspoon finely grated lemon zest 1/2 teaspoon pure vanilla extract 1 pound rhubarb (about 4 stalks), cut into 1-inch pieces 1/2 cup sugar plus 1 tablespoon sugar One 16-ounce container strawberries, trimmed and sliced (about 3 cups) 1 1/2 cups cold heavy cream 1 tablespoon sugar 1 teaspoon pure vanilla extract Instructions: For the cake: Preheat the oven to 350 degrees F. Grease a 9-inch round cake pan with butter and dust with flour, tapping out the excess. In a medium bowl, whisk together the flour, baking powder and salt; set aside. Beat the butter in a large bowl with an electric mixer on medium speed until fluffy, about 2 minutes. Add the sugar and continue to beat until very fluffy, about 2 minutes longer. In a small bowl, whisk together the cream and eggs. Add half the flour mixture and half the egg mixture to the creamed butter and beat until combined. Repeat with the remaining flour and egg mixture. Add the lemon zest and vanilla and beat the batter on medium-high speed for an additional 1 to 2 minutes. Transfer the batter to the prepared cake pan, spread the top evenly and bake until a toothpick inserted into the center comes out clean and the top sprigs back to the touch, 40 to 45 minutes. Cool in the pan 10 minutes, then turn out onto a wire rack and cool completely. For the filling: Combine the rhubarb with 1/2 cup of the sugar and 1/4 cup water in a medium pot. Bring to a simmer over medium heat and continue to cook, stirring, until the rhubarb cooks down into a thick puree, 18 to 20 minutes. Cool completely, then fold in half of the strawberries. Stir the remaining 1 tablespoon sugar into the remaining berries. For the whipped cream: When ready to assemble the cake, whip the cream with the sugar and vanilla in a medium bowl with a mixer until stiff peaks form. Using a serrated knife, slice the cake in half horizontally and place the bottom half on a cake stand or serving plate cut-side up. Spread with 1 cup of the whipped cream, stopping about 1/2 inch from the edge of the cake, then top with the strawberry-rhubarb mixture. Place the second half of the cake cut-side dow, over the strawberry-rhubarb filling and spread the remaining whipped cream over top, going close to the edge of the cake. Garnish with the remaining sliced strawberries. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 28736,"Kale-Turkey Chopped Salad 1/2 small red onion, thinly sliced 1/2 large bunch kale, stems removed, leaves chopped 2 tablespoons apple cider vinegar Kosher salt 1/2 cup mayonnaise 1/3 cup buttermilk 1 small clove garlic, grated 1 tablespoon chopped fresh dill Freshly ground pepper 1 12-ounce piece smoked deli turkey, chopped 1 apple, chopped 1/4 cup unsalted roasted sunflower seeds 1 avocado, peeled, pitted and thinly sliced Instructions: Soak the red onion in a small bowl of ice water, 10 minutes. Meanwhile, combine the kale, 1 tablespoon vinegar and a pinch of salt in a large bowl. Toss and rub with your fingers until the kale is dark green and softened, 3 to 5 minutes. Whisk the mayonnaise, buttermilk, garlic, dill and the remaining 1 tablespoon vinegar in a small bowl until smooth; season with salt and pepper. Drain the red onion, pat dry and add to the bowl with the kale; add the turkey, apple and half of the sunflower seeds. Drizzle with about three-quarters of the dressing and toss to coat; season with salt and pepper. Top with the remaining dressing, sunflower seeds and the avocado. ","[Chardonnay, Sauvignon Blanc, Riesling, Gavi]" 28737,"Sausage and Parmesan Waffles 2 cups waffle mix, such as Bisquick 2 eggs, separated
   1 3/4 cups water
   2 tablespoons olive oil
   2 cups freshly grated Parmesan Nonstick cooking spray 12 ounces spicy Italian sausage, removed from casings, crumbled and cooked 1/4 cup chopped fresh chives Maple syrup, for serving
   Serving suggestions: sour cream, crumbled bacon or pesto Instructions: Preheat a waffle iron. Using a rubber spatula, mix together the waffle mix, egg yolks, water and olive oil in a medium bowl until just combined, with a few streaks and lumps remaining. Fold in the Parmesan. In a separate medium bowl, whisk the egg whites until they hold stiff peaks. Fold the whites into the batter. Spray the hot waffle iron with nonstick spray. Ladle 1/2 cup of the batter (or as much as your iron will allow) into each mold, and sprinkle with sausage and chives. Close the top and cook until the waffles are golden brown and cooked through, about 3 minutes. Repeat with the remaining batter, sausage and chives. Serve with maple syrup. Top as desired with sour cream, bacon or pesto. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 28738,"Ma's Citrus Crunch Salad 3 tablespoons apple cider vinegar 1 teaspoon Dijon mustard
   1/2 cup extra-virgin olive oil
   3 tablespoons orange juice
   1 tablespoon honey
   Pinch garlic powder
   Pinch kosher salt
   Pinch freshly ground black pepper
   One 14-ounce bag multicolor coleslaw mix with carrots 1 cup shredded kale
   1/2 cup sliced almonds
   1/2 cup crispy onions (or you can substitute raw onions)
   3 clementines, peeled and separated
   Instructions: For the vinaigrette: Combine the apple cider vinegar and mustard in a small bowl, then slowly whisk in the olive oil (this step is called emulsifying). Make sure it's fully incorporated. Whisk in the orange juice, honey, garlic powder, salt and pepper, then set aside or refrigerate. For the salad: Combine the coleslaw mix, kale, almonds, onions and clementines in a large salad bowl. Toss with the vinaigrette and serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 28739,"Crispy Black Chicken with Apple Cider Vinegar Sauce and Roasted Garlic, Dirty Rice and Heirloom Glazed Carrots 20 whole cloves garlic, peeled Canola oil, for frying 8 ounces Brussels sprouts, trimmed and leaves separated
   Kosher salt 1 cup cornstarch 1 teaspoon baking powder 2 black chickens, backbones removed, halved with the feet left on
   1/4 cup plus 2 tablespoons apple cider
   1/4 cup plus 2 tablespoons apple cider vinegar
   2 cups chicken stock
   3 tablespoons unsalted butter
   1 yellow onion, diced Kosher salt 4 tablespoons extra-virgin olive oil
   1 cup long-grain rice
   2 cups chicken stock
   2 fresh bay leaves
   1 shallot, diced
   4 chicken livers, cleaned and small diced
   3 blood sausages, diced
   1/4 cup brandy
   3 scallions, sliced
   Kosher salt 1 bunch baby rainbow carrots, peeled and cut in half lengthwise
   1/2 stick (4 tablespoons) unsalted butter
   1/4 cup light brown sugar
   Pinch cayenne pepper
   1/2 cup chicken stock, plus more if needed Micro radish, for garnish
   Instructions: For the chicken: Preheat the oven to 350 degrees F. Spread the garlic cloves onto a sheet tray and roast, 20 minutes. Set up a deep fryer with canola oil and heat to 350 degrees F. Fry the brussels sprouts until crispy, 3 to 4 minutes. Remove to a paper towel-lined plate. Season with salt. Lower the temperature on the fryer to 275 degrees F. Combine the cornstarch, baking powder and salt to taste in a wide shallow dish. Dredge the chicken halves in the cornstarch mixture and shake off any excess. Deep-fry the chicken for 10 minutes, then remove from the oil onto a paper towel-lined tray. Increase the temperature on the fryer to 400 degrees F. Place the chicken back into the fryer to crisp for 5 minutes, or until it reaches an internal temperature of 165 degrees F. Add 1/4 cup each of the apple cider and apple cider vinegar to a large saute pan placed over medium-high heat. Allow to reduce by half, about 5 minutes. Add half the chicken stock and salt to taste. Reduce by half, about 5 minutes, then add the remaining chicken stock. Add the roasted garlic and allow the sauce to reduce, 5 to 7 minutes. Finish the sauce with the remaining 2 tablespoons each apple cider and apple cider vinegar and the butter. For the dirty rice: Add the onion, salt to taste and 2 tablespoons of the extra-virgin olive oil to a medium saucepan and turn the heat to medium high. Sweat the onion until translucent, 5 to 7 minutes. Add the rice and stir to coat. Toast for 2 to 3 minutes. Add the chicken stock, bay leaves and salt to taste. Bring to a boil, cover, reduce to a simmer and cook until the rice is tender, 15 to 20 minutes. Fluff with a fork and set aside. Heat a large saute pan with the remaining 2 tablespoons extra-virgin olive oil over medium-high heat. Add the shallot and salt to taste. Saute until translucent, 5 minutes. Add the chicken livers and blood sausage and brown until cooked through, 4 to 5 minutes. Add the cooked rice to the pan and stir to combine, tossing to thoroughly coat the rice in the chicken livers and blood sausage. Remove the pan from the heat, add the brandy and ignite with a click lighter. Put the pan back on the heat and cook for 2 to 3 minutes until the alcohol has cooked off. Turn off the heat and stir in the scallions. For the glazed carrots: Season a pot of boiling water generously with salt. It should be as salty as the sea. Prepare an ice bath and season generously with salt. Add the carrots to the boiling water and cook for 2 to 3 minutes until tender but still slightly crisp. Remove the carrots and immediately plunge into the ice bath. Set aside. Melt the butter, brown sugar and cayenne together in a large saute pan over medium-high heat. Add the chicken stock and the blanched carrots. Toss to coat the carrots, then allow the liquid to reduce until the glaze has thickened, 5 minutes. If the mixture needs to be thinned out, you can add a bit more chicken stock. To plate: Place a scoop of dirty rice onto the plate. Top with the glazed carrots, followed by the chicken. Spoon the sauce over the chicken, making sure to include the roasted garlic cloves. Garnish with the crispy Brussels sprouts and micro radish. ","[Chardonnay, Pinot Grigio, Vermentino, Tempranillo]" 28740,"Jack's Peach BBQ Beans 8 strips bacon, cut into 1-inch pieces 1 red bell pepper, seeded and chopped 1 large yellow onion, chopped 1 (#10 can, about 6 pounds and 10 ounces) baked beans (recommended: Bush's) 3 cups canned peach pie filling 1/2 cup barbecue sauce 2 tablespoons Jack's Old South BBQ Rub, recipe follows 1/4 cup brown sugar 1/4 cup sweet paprika 1/4 cup kosher salt 3 tablespoons black pepper 2 teaspoons garlic powder 2 teaspoons onion powder 1 teaspoon cayenne pepper 1 teaspoon dried basil Instructions: Preheat the oven to 325 degrees F. Heat a large skillet over medium heat. Add the bacon and cook, stirring, until somewhat crispy and its fat has rendered. Using a slotted spoon, transfer the bacon to a paper towel-lined plate to drain, leaving the fat in the skillet. Add the pepper and onion to the skillet and cook, stirring, until softened, about 6 minutes. Transfer the mixture to a large baking pan. Add the bacon, beans, pie filling, barbecue sauce, and rub to the pan. Mix to combine and bake, uncovered, until hot and bubbly, about 1 hour. Combine all ingredients and mix well. ","[Zinfandel, Merlot, Malbec, Tempranillo]" 28741,"Roasted Lobster on Blue Corn Pancakes with Red Curry Sauce and Corn Relish 1 1/2 cups blue cornmeal 1 1/2 cups all-purpose flour 3/4 teaspoon baking powder Salt 2 tablespoons honey 3 large egg, lightly beaten 2 cups milk 3 tablespoons unsalted butter, melted 2 live lobsters 1 1/2 pounds each
   2 tablespoons olive oil
   Salt and freshly ground pepper 2 cups roasted corn kernels 3 tablespoons finely diced red onion 1 tablespoon minced jalapeno 3 tablespoons coarsely chopped cilantro 3 tablespoon fresh lime juice 2 tablespoons finely diced roasted red bell pepper 2 tablespoons olive oil Salt and freshly ground pepper 2 tablespoons unsalted butter 2 tablespoons coarsely chopped fresh ginger 1 tablespoon chopped garlic 1 tablespoon red curry paste 1/4 cup coarsely chopped white onion 1 cup white wine 1 cup fish stock 1 1/2 cups heavy cream 1/2 roasted red bell pepper, peeled and seeded 1/2 teaspoon sugar Salt and freshly ground pepper Instructions: For the pancakes: In a mixing bowl, combine the dry ingredients. In a separate bowl, combine the honey, eggs, milk and melted butter. Add the egg mixture to the dry ingredients and mix well. Heat a griddle over high heat, brush with oil and add 1/4 cup batter for each pancake. Fry for about 1 minute, or until dry around the edges, turn, and fry for about 30 seconds until cooked through. For the lobster: Preheat oven to 350 degrees F. Kill the lobsters by inserting a sharp knife into the cross mark on the top shell between the heat and the body. Pull or cut off the claws. Pull or cut off the tails and cut in half lengthwise. Discard the bodies. Heat the olive oil in a large ovenproof saute pan over medium-high heat until smoking. Season the lobster pieces to taste with salt and pepper and sear 3 minutes. Pour off excess oil. Place the pan in the oven and roast until the lobster is cooked through, 15 minutes. Reseason if necessary. For the relish: Combine all ingredients and refrigerate until ready to serve. For the sauce: In a medium saucepan over medium heat, melt the butter and sweat the ginger, garlic, curry paste and onion for 3 minutes. Raise the heat to high, add the wine and stock and reduce until 1/4 cup of liquid remains. Reduce the heat to medium, add the cream and simmer for 15 minutes. Combine the sauce and the roasted pepper in a blender and process until smooth. Strain through a fine strainer into a bowl, add the sugar and salt and pepper to taste. Assemble: Place 1 pancake on 4 large plates and top with a layer of warm lobster and relish, repeat for 3 layers and drizzle with the red curry sauce. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]

" 28742,"Raspberry Chocolate Mint Ribbon Pie-2003 1st Place Other 1 all-purpose flour 1/2 cup solid shortening (recommended: Crisco) 1/4 cup cold water Pinch salt 1 1/2 sticks of butter 1 1/2 cups powdered sugar 5 egg yolks 1/2 teaspoon peppermint flavoring 3 squares baking chocolate, melted and cooled 5 stiffly beaten egg whites 1/3 cup sifted powdered sugar 1 teaspoon vanilla 3 ounces cream cheese, softened 1 cup heavy whipped cream 1 1/2 tablespoons sugar 1 cup frozen raspberries 1/2 tablespoon cornstarch Instructions: Crust: Cut shortening into salt and flour until mixture is pea-sized pieces. Add cold water slowly until mixture forms a ball. Refrigerate several hours or overnight. Preheat the oven to 475 degrees F. Roll out on a floured board. Put in pie pan. Prick crust on bottom of pan with a fork. Bake for 8 to10 minutes until light brown. Cool. Chocolate Filling: In the bowl of a mixer, combine the butter and powdered sugar and beat together until fluffy. Add the egg yolks, 1 at a time, beating after each addition. Add the peppermint and melted chocolate and mix until combined. Beat the egg whites in a separate mixer until they hold stiff peaks. Gently fold the whites into the butter mixture. Cream Cheese Filling: Mix together powdered sugar, vanilla and cream cheese. Fold in whipped cream until smooth. Raspberry Filling Cook until raspberries are partially cooked and run through a cheesecloth or sieve to get the seeds out. Return to heat and add sugar and cornstarch. Boil over medium heat. Spread 1/2 of the raspberry filling into baked pie shell gently. Spread 1/2 of the chocolate filling over that and chill. Spread 1/2 the cream cheese filling over the chocolate filling. Repeat the layers. ","[Pinot Noir, Riesling, Moscato, Brachetto]" 28743,"Grilled Peaches \Melba
4 (1/2-inch thick) slices pound cake 8 firm-ripe peaches, halved and pitted Vegetable oil, as needed 1 quart vanilla ice cream Raspberry sauce, recipe follows Toasted slivered almonds, for garnish 1 pint fresh raspberries 3 tablespoons sugar, or more to taste 1 tablespoon fresh lemon juice 1 tablespoon Framboise, optional Instructions: Preheat an outdoor grill or grill pan. Grill the pound cake, turning once, until slightly charred. Divide the slices among 4 plates. Brush the cut sides of the peaches with oil and place on the grill, cut-side down. Grill until golden brown, about 2 minutes. Turn the peaches over and grill until almost soft, about 1 minute more. Cut the peaches into about 1/2-inch thick slices. Place a scoop of ice cream on each grilled pound cake slice. Top each with some of the sliced peaches, drizzle with the raspberry sauce, and sprinkle with the almonds. Serve. Place all the ingredients in a food processor and process until smooth. Strain into a small bowl. Sauce may be refrigerated for 1 day. ","[Chardonnay, Pinot Grigio, Moscato, Sparkling wine]" 28744,"Pork Steaks with Cherry Barbecue Sauce 1 tablespoon freshly ground black pepper 1 tablespoon kosher salt 1 tablespoon granulated sugar 2 teaspoons sweet smoked paprika 2 teaspoons garlic powder 2 teaspoons onion powder 1 to 5 teaspoons cl flakes, depending on how spicy you like it Four 1 1/4-inch-thick pork butt steaks Olive oil, for drizzling 1 jalape?o, sliced 1 medium yellow onion, diced 1 teaspoon ground coriander 1 teaspoon ground cumin Kosher salt and freshly ground black pepper 2 cups pitted fresh cherries (frozen work, too) One 7.5-ounce can cherry soda, like Dr. Pepper 1/4 cup molasses 1 tablespoon Worcestershire sauce 1 tablespoon balsamic vinegar Juice of 1/2 lemon Instructions: For the rub: In a mixing bowl, whisk together the pepper, salt, sugar, smoked paprika, garlic powder, onion powder and cl flakes. Liberally sprinkle the pork steaks on both sides and allow to marinate, refrigerated, for 3 hours or up to overnight. Set up your grill for cooking with direct and indirect heat. If using a charcoal grill, build the coals on one side only. If using a gas grill, heat one side only. Make the cherry barbecue sauce: Place a saucepan over the direct-heat side of the grill. Add a drizzle of olive oil along with the jalape?o and onion. Season with the coriander, cumin and salt and sweat until softened, 2 to 3 minutes. Add the cherries, cherry soda, molasses and Worcestershire sauce. Bring to a simmer and cook until the cherries have softened, about 10 minutes. Transfer to a blender and pure until smooth. Add the balsamic and lemon juice and pure again. Transfer back to the saucepan and place on the indirect-heat side of the grill. Cook until the sauce thickens and reduces, about 20 minutes. Remove from the grill and set aside. Place the pork steaks on the indirect-heat side of the grill, close the lid and cook, keeping the temperature of the grill between 250 and 275 degrees F and basting with the cherry barbecue sauce once they have cooked for 2 hours, until the pork steaks are tender and an internal temperature reaches 195 degrees F, 3 to 4 hours total. Remove from the grill and allow the pork to rest for 10 minutes before serving. Serve with any remaining cherry barbecue sauce on the side. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Syrah]

" 28745,"Iced Raspberry Prosecco Cocktail 3 heaping tablespoons raspberry sorbet 1 cup prosecco, chilled
4 fresh raspberries
Instructions: Divide the sorbet between 2 champagne coupes. Top with the champagne. Float the raspberries on top. ","[Prosecco, Ros]" 28746,"Inverted Lemon Meringue Pie 1 teaspoon butter 1 teaspoon flour 2 teaspoons plain white vinegar 1/2 teaspoon pure vanilla extract 8 egg whites 1 cup granulated sugar 1 1/4 cups granulated sugar 1 tablespoon grated lemon zest 2/3 cup fresh lemon juice 8 egg yolks 2 cups heavy cream Instructions: For the meringue: Preheat the oven to 275 degrees F. Using a paper towel, grease a rectangular baking pan with the butter, making sure to get the bottom and sides. Sprinkle the pan evenly with the flour. In a large mixing bowl, combine the vinegar, vanilla extract and egg whites. Using an electric mixer, beat until foamy. Slowly stream in the sugar and continue to whip the mixture until stiff peaks form. Spoon the meringue onto the baking sheet, and delicately shape it into an even \crust\ layer, bringing it up the sides of the baking sheet as well. Bake for 2 1/2 hours; turn off the oven and leave it in there for another 30 minutes. The dissipating heat will finish cooking the meringue. Remove from the oven and let cool. For the lemon curd: In a large bowl, whip together 1 cup of the sugar, the lemon zest and juice and the egg yolks. Pour into a pot over medium heat and stir constantly until the mixture coats the back of a spoon, 5 to 7 minutes. Transfer to a bowl and cover with plastic wrap, pressing the wrap onto the surface of the curd; this will ensure it does not form a skin. Set aside to cool. In another large bowl, whip the heavy cream with the remaining 1/4 cup sugar until stiff. Fold the cooled curd into the whipped cream. Layer the lemon mixture evenly over the cooled meringue. Cut into pieces and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]

" 28747,"Proper Polenta 1 liter (34 ounces, or a little more than a quart) water 8 ounces (250 grams) instant polenta 8 ounces (2 sticks) butter 2 handfuls grated Parmesan Salt and freshly ground black pepper Instructions: Bring the water to boil in a large pan. Slowly stream in the polenta, whisking continuously. Once it's mixed, continue to stir over the heat for 15 to 20 minutes. Stir in the butter and Parmesan. You can add a little more water to make it the right consistency. Season and serve straight away. ","[Barolo, Barbaresco, Chianti, Dolcetto]" 28748,"Honey Mustard Glazed Ham One 9-pound bone-in spiral-sliced ham 1 cup honey
1/3 cup brown sugar
4 tablespoons unsalted butter
3 tablespoons Dijon mustard
2 tablespoons whole-grain mustard
2 teaspoons finely chopped fresh thyme
Instructions: Preheat the oven to 325 degrees F. Place the ham in a small roasting pan, cut-side down, and pour 1/2 cup water into the bottom of the pan. Cover the pan tightly with foil. Bake until the ham is heated through, about 1 1/2 hours. Meanwhile, combine the honey, brown sugar, butter, Dijon mustard, whole-grain mustard and thyme in a small saucepan. Cook over medium-low heat until the sugar has dissolved, about 2 minutes. Increase the oven temperature to 375 degrees F. While the ham is still hot, remove the foil and carefully pour off the water from the roasting pan; it is fine if a little water remains. Brush about half of the glaze over the ham. Return to the oven, uncovered, for 5 minutes, until the ham is golden brown and beginning to glaze. Brush with the remaining glaze and bake for another 7 to 10 minutes, until the ham is well-browned and glazy; be careful not to let the glaze burn. Serve warm. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 28749,"Cornbread for Fruit-And-Nut Cornbread Stuffing 4 tablespoons unsalted butter, melted, plus more for the dish 3 cups yellow cornmeal (not coarsely ground) 1/4 cup sugar
1 cup hot water
1 1/2 cups buttermilk
3 large eggs 2 teaspoons baking powder
1 teaspoon baking soda
Kosher salt
Instructions: Preheat the oven to 450 degrees F. Butter a 9-by-13-inch baking dish; set aside. Combine 1 cup cornmeal and the sugar in a large bowl. Add the hot water and whisk to combine. Let stand 5 minutes. Whisk the buttermilk, eggs, baking powder and baking soda in a medium bowl, then whisk into the cornmeal mixture until smooth. Add the remaining 2 cups cornmeal and 2 teaspoons salt and whisk to combine. Stir in the melted butter (the batter will be runny).
Pour the batter into the prepared baking dish and bake until golden brown and a toothpick inserted into the center comes out clean, about 25 minutes. Let cool 30 minutes in the pan, then turn out onto a rack and let cool completely, about 2 hours. Wrap in plastic wrap and let sit at room temperature until ready to use, up to 2 days. Cut into cubes before making Fruit-and-Nut Cornbread Stuffing. ","[Chardonnay, Sauvignon Blanc, Riesling, Chenin Blanc]" 28750,"Apple Latkes 4 tart or sweet apples 2 to 3 tablespoons sugar 3 tablespoons brandy, dark rum, or fruit liqueur 2 eggs, separated 2 tablespoons light vegetable oil A good pinch of salt 1 cup flour 7/8 cup water Vegetable oil for frying, preferably sunflower Superfine sugar for sprinkling on after serving Instructions: Core and peel the apples and cut each into 4 thick slices. Put them in a shallow dish with the sugar and brandy, rum, or liqueur, and turn them so that they are well coated. Leave for at least 1 hour, turning the slices over occasionally so that they absorb the spirit. For the batter, beat the yolks with the oil and salt, then stir in the flour and mix well. Now beat in the water gradually and vigorously, squashing any lumps. Leave for an hour, then fold in the stiffly beaten egg whites. Heat at least 3/4 inch of oil in a large frying pan. Dip the apple slices in the batter about 5 at a time-making sure that they are well covered with batter. Lift each one out carefully and lower into the hot oil. The oil must be sizzling but not too hot, or the fritters will brown before the apple is soft inside. Fry in batches, and turn the slices over to brown both sides. Lift out with a slotted spatula and drain on paper towels before serving. Pass the superfine sugar for everyone to sprinkle on. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 28751,"Spice-Rubbed Lamb Rack with Yogurt and Fresh Herbs 1 tablespoon black peppercorns 1 tablespoon coriander seeds 1 1/4 teaspoons fennel seeds 1/2 teaspoon cumin seeds 1 tablespoon smoked paprika 1/2 teaspoon cayenne pepper Kosher salt 2 racks of lamb (about 1 1/4 pounds each), bones Frenched 1 tablespoon extra-virgin olive oil 3/4 cup labne (Middle Eastern strained yogurt) 3 tablespoons extra-virgin olive oil 2 teaspoons chopped fresh parsley 2 teaspoons chopped fresh tarragon 1 teaspoon finely chopped fresh thyme 1/2 teaspoon Aleppo pepper Grated zest and juice of 1 lemon Kosher salt and freshly ground black pepper Instructions: Make the spice rub: Combine the peppercorns, coriander seeds, fennel seeds and cumin seeds in a small dry skillet over medium-high heat; cook, stirring, until toasted, about 2 minutes. Transfer to a spice grinder and grind to a fine powder. In a small bowl, mix the freshly ground spices with the paprika, cayenne and 1 teaspoon salt. Preheat a grill to medium high and prepare for indirect grilling: For a charcoal grill, bank the hot coals to one side and leave the other half empty. For a gas grill, preheat all the burners, then turn off half the burners and keep the others on medium-high heat. Grill the lamb: Coat the lamb with the olive oil and sprinkle with the spice mixture. Grill over direct heat, turning as needed, until browned all over, 6 to 8 minutes. Transfer to indirect heat (the unlit side of the grill); cover and cook until an instant-read thermometer inserted into the center of the lamb registers 125 degrees F for medium-rare doneness, 20 to 24 minutes. Transfer the lamb to a cutting board and let rest 8 minutes. Meanwhile, make the yogurt sauce: In a small bowl, mix the labne, olive oil, herbs, Aleppo pepper, lemon zest and 2 teaspoons lemon juice. Season with salt, black pepper and more lemon juice, if desired. Carve the lamb racks and serve with the yogurt sauce. ","[Syrah, Tempranillo, Barolo, Pinot Noir]" 28752,"Limeade Punch 1 (5 or 6-ounce) can pink frozen lemonade concentrate 1 (5 or 6-ounce) can frozen limeade concentrate 1 bottle Champagne or sparkling wine, chilled Chopped mint leaves, plus sprigs for garnishing 8 small slices honeydew melon Instructions: Place limeade and lemonade concentrate in a pitcher or punch bowl. Add Champagne and chopped mint and stir. Refrigerate until ready to serve. Pour into individual glasses and garnish each glass with a sprig of mint and a slice of honeydew. ","[Champagne, Prosecco, Cava]" 28753,"My Sister's Favorite Amaretto Scones 1/2 cup raisins 1 tablespoon Amaretto, or to taste 2 cups flour (all-purpose) 1/3 cup sugar 2 teaspoons baking powder 1/2 teaspoon baking soda 1/3 cup cold unsalted butter, cut into pieces 1 beaten egg 1/4 cup milk 1/4 cup, plus 2 tablespoons heavy cream 1/2 cup chopped walnuts or pecans Confectioners' sugar Instructions: Before starting scones, place raisins in a bowl and cover with Amaretto. Cover with plastic wrap and refrigerate for at least an hour or until raisins have plumped. Combine dry ingredients in a bowl. Cut in butter with a pastry cutter until mixture resembles crumbs. In another bowl mix together the egg, milk, cream and Amaretto. Pour into dry ingredients and mix until just combined. Add the raisins and nuts. Mix until a dough comes together. Turn dough onto a lightly floured surface and knead lightly. With a round cutter (2 or 3-inch) cut dough. Space scones at least 1 to 2 inches apart on an ungreased cookie sheet. With the remaining 2 tablespoons of cream brush each top of the scones. Bake the scones at 350 degrees for 12 to 14 minutes or until scones are light brown in color. Let scones cool and dust with confectioners' sugar. 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, Pinot Grigio, Sauvignon Blanc, Riesling]" 28754,"Salmon Scallion Potato Pancakes 1 package (about 2 cups) frozen packaged hash browns 1 tablespoon buttermilk pancake mix 1 egg 1/2 package leek-chive soup mix 1/2 cup thinly sliced scallions, plus more for garnish 1 tablespoon rose water 2 tablespoons canola oil Sour cream, for garnish Pre-sliced smoked salmon strips Instructions: In a large bowl combine hash browns, pancake mix, egg, soup mix, scallions, and rose water. Heat oil on a griddle or large skillet over medium-high heat. Drop hash brown mixture, in tablespoon-sized portions onto hot pan, and cook until golden brown, turning halfway through. Remove from pan to drain and then serve by placing a dollop of sour cream on top of each pancake. To create an extremely special garnish, roll each salmon strip, starting with large end, and place on its side to create a rose-shaped bundle. Place 1 \rose\ salmon strip on each potato pancake amid the sour cream. Sprinkle with scallions. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 28755,"Classic Cheese Lasagna 3 tablespoons extra-virgin olive oil 1 minced onion 2 cloves minced garlic 1/2 teaspoon dried crushed red pepper 1 (28-ounce) can crushed Italian tomatoes 1 tablespoon oregano 1 bay leaf 2 tablespoons Parmesan 15 lasagna noodles 2 pounds ricotta Salt and pepper 1 1/2 cups grated Parmesan 1 pound mozzarella, grated 4 egg yolks Instructions: Heat oil in a large skillet over medium heat. Saute onions, garlic, and red pepper for 1 to 2 minutes. Do not let garlic brown. Add the tomatoes, oregano, and bay leaf to skillet. Let simmer until flavors blend, stirring occasionally every 1/2 hour. Stir in Parmesan, and remove bay leaf. Sauce is ready for lasagna to be made.
Heat oven to 350 degrees F. In a large pot, boil water, and cook pasta close to al dente. In a large bowl combine the ricotta, salt, pepper, and Parmesan, and mix until well blended. Mix in egg yolks and set aside.
In a 13 by 9-inch baking dish, spread a thin layer of marinara sauce and cover with noodles. Spread a layer of ricotta cheese mixture over noodles. Top with mozzarella, another layer of sauce, and repeat. The third layer should be topped with sauce and mozzarella. Cover and bake for 40 minutes, remove cover and bake for an additional 25 minutes. Remove from oven, and let stand for 20 minutes.
To serve, cut into squares, and serve with drizzled marinara sauce. ","[Chardonnay, Pinot Grigio, Chianti, Barbera]" 28756,"Argentinean Steak with Parsley Sauce: Carne y Chimichurri 1/4 cup distilled white vinegar 2 jalapenos, roughly chopped 4 cloves garlic 4 bay leaves 1/2 cup freshly chopped Italian parsley 1/2 cup freshly chopped cilantro 1/2 cup freshly chopped oregano 1/3 cup extra-virgin olive oil Salt and pepper 1 (1 1/2 to 2-pound) flank steak Instructions: Preheat a grill or broiler to high. In a blender, combine vinegar, jalapeno, garlic, and bay leaves puree until smooth. Transfer to a bowl and add the herbs. Whisk in the olive oil and season with salt and pepper. Mix well and set aside. Season the flank steak with olive oil, salt, and pepper and grill/broil the steak for 2 to 3 minutes per side for medium rare. Slice the steak thinly, across the grain on the bias and serve with the chimichurri sauce.